Thursday, July 29, 2010

Reuben Slaw

If you love Reuben sandwiches you will really love this recipe.  I wish I'd taken photos.  This one was so fun to make with the little grilled Swiss cheese croutons.  The recipe book is called Company's Coming Meal Salads by Jean Pare.  Excellent book

Swiss Croutons:
1 tbsp butter of margarine
6 rye bread slices
3 Swiss cheese slices

Deli Slaw:
1 cup grated or julienned carrot
1 cupt grated unpeeled tart apple such as Granny Smith
1 cup shredded red cabbage, lightly packed
1 cup wine saueerkraut, drained
1/3 cup Thousand Island dressing

113 g (4 oz.) shaved pastrami or smoked meat, cut into thin strips
1/4 cup chopped dill pickles

Spread butter over each bread slice.  Arrange 3 bread slices, butt-erside down, in large frying pan on medium.  Place 1 cheese slice on each.  Top with remaining bread slices, butter-side up.  Cook for about 3 minutes per side until bread is golden and cheese is melted.  Transfer to cutting board.  Let stand for 5 minutes.  Cut into 1 inch pieces.

Combine first 5 deli slaw ingredients in large bowl.  Makes 4 cups.  Transfer to 4 serving plates.

Top each plate with pastrami, pickes and Swiss Croutons.

Perogy Salad

Deb gave me a fabulous cookbook for my birthday.  I've already made 2 recipes from it.  Here's my favourite so far.

8 cups water
2 lb bag of frozen bite-sized potato and Cheddar cheese perogies
1 cup baby spinach, lightly packed
c1 cup chopped English cucumber
1/2 cup sour cream
1/2 cup wine sauerkraut, drained and finely chopped
1/4 cup thinly sliced green onion
1-1/2 tsp chopped fresh dill ( or 1/4 tsp dried dill)
4 bacon slices, cooked crisp and crumbled
pepper to taste

Pour water into Dutch oven.  Bring to a boil.  Add perogies.  Boil, uncovered for about 5 minutes until tender.  Drain.  Rinse with cold water.  Drain well.

Combine remaining 8 ingredients in large bowl.  Add perogies.  Toss.  Makes about 7 cups.

Monday, July 26, 2010

Spaghetti Carbonara

Spaghetti Carbonara

160 g spaghetti
1 large egg
3 slices bacon or pancetta, chopped
1 tbsp butter
1 tbsp Parmesan cheese, grated
salt and pepper to taste

Start cooking the pasta according to package directions.

Put the chopped bacon in a nonstick pan and fry until the bacon is crisp.  Set the bacon aside on a paper towel to absorb the excess fat.

Stir the egg in a serving bowl, add salt and pepper, then beat 1 minute with a fork.  set the bowl aside in the oven at a minimum temperature in order to keep it warm.

Pour drained spaghetti into the serving bowl.  Mix rapidly in order to cook the egg and coat the spaghetti at the same time.  Add the bacon, butter and grated cheese.

Serves 2.

I loved this dish.  Hal wasn't crazy about it.  I guess its all a matter of taste.

Tomato and Feta Cheese Salad

Tomato and Feta Cheese Salad

2 tomatoes, sliced
50 g feta cheese, crumbled
1 tbsp extra virgin olive oil
6 black olives
2 tsp dried oregano
ground pepper to taste

Cut the tomatoes crosswise into slices approx. 5 mm thick and arrange them in a shallow dish.

Crumble the feta cheese over the tomatoes.  Drizzle with oil.  Add the olives and sprinkle with oregano.  Season with freshly ground pepper.  It is not necessary to add any salt, since the feta cheese is already rather salty. 

Serve at room temperature.  Serves 2.

Hal & I both LOVED this salad.

Sloppy Joes

Sloppy Joe

1/2 onion, finely chopped
1 clove garlic, minced
1 tbsp canola oil
1/4 tsp salt
1/4 tsp cayenne pepper
260 g ground beef, lean
ground pepper to taste
2 tbsp tomato paste
1/4 cup ketchup
1/2 tsp brown sugar
2 tbsp water
4 drops Tabasco sauce (optional)
2 hamburger buns

Heat the oil in a pan over medium heat.  Add the onion then cook until it is translucent, about 3 minutes with occasional stirring, paying attention not to let it burn.  Add salt, then reduce the heat, cover and cook until the onion is soft, about 5 minutes.  Add the garlic and cayenne pepper then cook with stirring until fragrant, 1 minute.

Add the beef then cook, breaking up the meat with a wooden spoon, until it loses its pink colour, about 5 minutes.  It is important not to overcook the meat at this point, otherwise it will end up dry and crumbly.

Season with ground pepper to taste, then add the tomato paste, ketchup, brown sugar and water.  A few drops of Tabasco sauce may be added for extra spiciness.  Cover, then simmer 10 minutes

Spoon the meat mixture onto hamburger buns, then serve.

Makes 2 servings.


Saturday, July 24, 2010

spitted roast beef

So I had many views on how well this would work. I was told (by a butcher) that an inside round would be good. Another butcher said no, that top sirloin would be the right choice. Another said any roast would work, so we are going with both!!! We have bought 2- 3ish ib inside round roasts and 2- 3ish pound sirloin tip roasts. They are spitted and seasoned and ready to go.

Under these roasts in a dispoable roasting pan will be 8-10 cups of beef broth (water and boullion), garlic, 1 large chopped red onion and 2 med chopped white onions, fresh chives and roasted pepper mix.

For the rub, we used a generous helping of paprika, garlic powder, black pepper and red pepper mix with very little salt. We had about 3/4 of a cereal bowl when i was done. I would have added dried chives but we were out.

This is to be put on a rotisserie and cooked on medium for 22 min for every lb. Do not open bbq often as this releases the steamed spices that are marinating the meat.

This was great! Personally I preferred the inside round but both were very tasty. I will be doing this again.

"Bon Appetit!"

coleslaw dressing

2 cups salad dressing or mayo
3 tbsp vinegar
3 tbsp sugar
1 squeeze lemon juice
a generous helping of celery seed

Mix well and add to 2 bags of presliced coleslaw.

Refrigerate well before serving.

All I can say is yummmmm. Sweet for sure, but yummmmmmm!

"Bon Appetit!"

cucumber salad

I made this one up from many on line recipes, so I will post what the party goers thought of this tonight.

6-8 garden cucumbers (they were fresh so they were smaller)
6 very thinly sliced radishes
thinly sliced onions
1/2 box of grape tomatoes, sliced in 1/2

Refrigerate this concoction for a couple hours before serving.

Add sundried tomato dressing.

Mix well.

I do not like radishes bit really really liked this.

"bon appetit!"

Sunday, July 18, 2010

Rhubarb and Strawberry Sorbet

Tart and delicious.

Rhubarb and Strawberry Sorbet

1-1/2 stalks rhubarb
8 tbsp sugar
1-1/2 tbsp lemon juice, freshly squeezed
3/4 cup water
1-1/4 strawberries
1 egg white

Put a metal or glass bowl into the freezer so that it will be cold when filling it with the sorbet mixture.

Wash the rhubarb stalks briefly.  If necessary, the fibrous stings can be removed by pulling them as with celery.  Cut them crosswise into approximately 1.5 cm pieces and place them in a saucepan.  Stir in the sugar, lemon juice and water.  Bring to a boil, then lower the heat, cover and simmer 8-10 minutes.  Take the saucepan off the heat.

Hull the strawberries and halve them lengthwise, then add them to the rhubarb.  Transfer the mixture to a blender and process until smooth.  With the blender running, pour in the egg white and continue to mix until homogeneous.  You may also beat the egg white in a separate bowl using an electric mixer, then add to the fruit puree and mix well.

Let the mixture cool down about 10 minutes in the refrigerator, then pour it into the prepared container, cover and chill in the freezer.

After about 3 hours, take the mixture out of the freezer and stir it using a whisk.  Return it to the freezer and repeat the same stirring operation after an additional 2 hours.  In order to reduce the standing times between the stirring operations, you may distribute the mixture into 2 smaller containers, rather that just pouring it into 1, so that it will freeze more rapidly.  This is particularly useful when preparing larger amounts.

Take the sorbet out of the freezer at least 15 minutes before serving, so that it will soften slightly.

Serves 5.

Chicken Cutlets Milanese

The chicken was quite delicious and moist.  I think next time I make this recipe I will serve the chicken in a wrap with the Caesar salad.

Chicken Cutlets Milanese

2/3 chicken breast, boneless, skinless (obviously I used a whole breast . . . LOL)
1 large egg
2 tbsp bread crumbs
1 tbsp butter
1 tbsp canola oil
salt and pepper to taste

Tenderize the chicken by flattening the cutlets using a meat pounder.  Slice breast horizontally into 2-3 cutlets.

Prepare 2 shallow dishes:  beat the egg in one, and put the bread crumbs in the other.  dip one cutlet at a time in the egg, let the excess egg drip off before coating the cutlet with bread crumbs.  Turn the cutlets to coat both sides, then set them aside.

Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn.  Add the cutlets and sauté until golden, about 4 minutes on each side.  Add salt and pepper.  Serve on the warmed plates.

Any remaining beaten egg may be cooked as an omelet and served along side the cutlets.

Serves 2

Sunday, July 11, 2010

Smoked Sausage with Lentils

Delicious meal . . . Hal did not like the lentils, which surprised me, until he explained it was too "hot" . . . I must have been a little carried away with the seasonings . . . 

Had some leftover Tomatoes with Oregano to add to the plate and a few raw carrot slices . . . 

1 clove garlic, finely chopped
1/4 onion, finely chopped
1/2 carrot, finely chopped
1/2 stalk celery, finely chopped
1/4 dried chili peppers, minced
1 tbsp olive oil
1 cup green-brown lentils (dried)
2/3 cup chicken broth **
1 tbsp tomato paste
salt and pepper to taste
2 smoked sausages
1 tbsp Italian parsley, fresh, finely chopped

** I didn't think there was enough broth in the pot so I added a little extra **

It is not necessary to soak the lentils in advance.

Prepare the vegetables.  Heat the oil in a pan over medium heat.  Add the vegetables, sauté 2-3 minutes until they are slightly softened.  Stir in the lentils, cook 1 minute.

Pour in the broth and tomato paste.  Bring to a boil, then cover and simmer until the lentils are cooked al dente, about 30 minutes.  Stir occasionally and check that the lentils remain moist, adding some more broth or water if necessary.  Season with salt and pepper.

Meanwhile, cook the sausages on a medium-hot grill until brown and crisp, about 2-3 minutes per side.  Alternatively, sauté the sausages in a grooved grill-pan, ten add them to the lentils.  Cover then cook an additional 5 minutes.  Sprinkle with chopped parsley then serve.

Makes 2 servings.

Cabbage and Apple Salad

A delicious salad . . . we really enjoyed the dressing . . . 

2 tbsp white vinegar **
1 tbsp brown sugar
1 tbsp canola oil
2 tbsp water
2 tbsp mayonnaise
1/4 tsp paprika
2-3/4 cup Savoy or green cabbage, thinly sliced **
2 green onions, thinly sliced
1/2 Granny Smith apple, peeled, cored and thinly sliced **
salt and pepper to taste

** I didn't have any white vinegar left so I used apple cider vinegar.  I like my salads lightly dressed so I added an extra handful of sliced cabbage and the leftover 1/2 apple to the bowl. **

Put the vinegar, brown sugar, oil and water in a saucepan.  Heat 4 minutes over medium heat.  Remove the pan from the heat then add the mayonnaise, paprika, salt and pepper and mix well.  Set aside.

Prepare the cabbage, green onions and apple and put slices in a salad bowl.  Pour in the vinaigrette and mix well.  Adjust the seasoning.

Cover with plastic wrap and chill in the refrigerator for at least 1 hour before serving.

Makes 2 servings.

Saturday, July 10, 2010

Grilled Chicken with Caraway and Black Peppercorns

4 chicken thighs, bone-in, with skin **
1/2 tsp peppercorns, coarsely ground
1/2 tsp caraway seeds, coarsely ground
1 tbsp gingerroot, finely chopped
1-1/2 cloves garlic, finely chopped
1/2 tbsp sugar
1 tsp paprika
1-1/2 tbsp canola oil
salt to taste
1/2 lime, quartered

** skinless, boneless chicken breasts were on sale so that's what I used instead of the thighs.

The chicken must be marinated at least 6 hours before cooking.  The chicken may be cooked, using either an outdoor grill or by broiling in the oven.  (We used the grill)

Score the chicken pieces deeply using a knife to allow the marinade to penetrate, then arrange the pieces in a shallow bowl.  

Grind the peppercorns and caraway seeds using a mortar and pestle or using a pepper mill or place the spices in a plastic bag and crush them using a rolling pin.  Finely chop the ginger and garlic, then add them to the mixture.  Add the sugar, paprika and oil, then grind into a paste.

Spread the mixture over the chicken pieces, making sure to coat them well.  Cover the bowl with a plate and let the marinate in the refrigerator at least 6 hours or overnight.

Cook the chicken on a medium grill for about 20 minutes, basting with the marinade and turning the pieces once.  Alternatively, put the chicken on the rack of a broiler pan, then roast it in the oven under a preheated broiler 7-10 cm from the heat.  

Season with a little salt and serve with lime wedges.

Makes 2 servings.

Classic Vinaigrette

3/4 cup extra virgin olive oil
3-1/2 tbsp wine vinegar
1 tbsp Dijon mustard

Mix in a bowl or bottle.  Can be kept at room temperature for 1-2 months.

Lettuce and Tomato Salad

1 tomato
2/3 Boston lettuce, or curly leaf lettuce
2 radishes
1 green onion/scallion
2 tbsp Classic Vinaigrette
salt and pepper to taste

Cut tomatoes into segments and place them in a salad bowl.  Add the lettuce leaves.  Finely slice the radish and green onion, then add them to the bowl.

Pour in the Classic Vinaigrette.  Add salt and pepper to taste.  Toss and serve immediately.

Makes 2 servings.

Cold Melon Soup

1 melon
1/4 cup apple juice
2 tbsp sugar

Cut the melon in half and remove the seeds.  Using a melon baller, cut 4 balls per serving and set them aside in the refrigerator.  Using a spoon, scrape out the remaining pulp, dice it coarsely and transfer to the blender or food processor.

Pour in the juice and sugar, then pulse until very smooth.  Chill the mixture in the refrigerator for at least 1 hour before serving.

When ready, pour the "soup" into cups, add the melon balls and garnish with mint leaves.

Makes 4 servings.

Carrot Soup with Orange and Ginger

1 tbsp canola oil
1 onion, coarsely chopped
6 carrots, coarsely chopped
2/3 cup orange juice, freshly squeezed (2 oranges)
2-1/2 tbsp gingerroot, coarsely grated
2 cups chicken broth
2 cups water
1/4 cup cream 15% (optional) **
salt and pepper to taste

**I didn't add the cream and it was lovely and flavourful.  I'll try adding cream next time I make it.

Prepare the vegetables; chop them coarsely.

In a pot, sweat the onion in oil over medium heat for about 3-4 minutes.  Add the carrots, orange juice, gingerroot, broth and water.  Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 minutes.

Puree the soup in a blender or processor, then pour it back into the pot.  Stir in the cream and just warm the soup a few minutes.  

Makes 4 servings

Cinnamon Peach Cake

I don't have a spring form pan so I used a round Pyrex dish and it worked quite nicely.  This cake is light and fluffy and just delicious.

1/2 cup butter
3/4 cup sugar
2 large eggs
1 tbsp freshly squeezed lemon juice
1-1/4 cup all-purpose flour
1 tsp baking powder
3 peaches, pitted, cut into 2 cm segments
1/2 tsp ground cinnamon

Preheat the oven to 175C/350F.  Butter a 23 cm dia. spring form pan.

Using an electric mixer, beat the butter in a bowl until it is fluffy.  Add all but 2 tbsp of the sugar and beat until blended.  Add the eggs, one at a time, beating well after each addition, then pour in the lemon juice.  Mix the flour with the baking powder in a separate bowl, then blend it into the sugar-egg mixture.  Beat well until smooth, then spread the batter evenly in the prepared pan.

Arrange the peach slices on top of the batter in concentric circles to cover completely, pressing lightly to adhere. In a small bowl mix the cinnamon and the remaining 2 tbsp of sugar, then sprinkle over the cake.

Bake the cake in the middle of the oven until the top is brown and a toothpick inserted into the centre comes out clean, about 1 hour.  Let the cake cool down for a few minutes, then cut around it to loosen it from the pan and remove the pan sides.

Let the cake cool down about 1 hour, then serve it slightly warm or at room temperature.

Makes 8 servings.

Potato Wedges with Rosemary and Garlic

One of our favourite recipes.

2 potatoes, unpeeled, cut into 4 wedges
2 tsp olive oil
1 clove garlic, minced
1 sprig rosemary, fresh, finely chopped
salt and pepper to taste

Cut each potato into 4 wedges, blanch them in a pot of salted boiling water for about 5 minutes, then drain well. (I just popped them in the microwave for 5 minutes)

Chop the rosemary leaves and mince the garlic.  Toss the potatoes with the olive oil, garlic, rosemary and pepper.  Arrange th potatoes on an outdoor grill rack or alternatively an oven broiler pan.

Cook the potatoes on a hot grill (or in the oven) for about 15 minutes, turning occasionally, until crisp and golden brown.  Season with salt.

Makes 2 servings.

Chicken Cutlets in Pizzaiola Sauce

Lots of flavour.  Very tender.

200 g chicken breasts, boneless, skinless, thinly sliced
1 tbsp white flour
1 tbsp olive oil
1 clove garlic
salt and pepper to taste
1/2 cup canned tomatoes (diced or chopped)
1 tbsp olive paste **
1/2 tsp dried oregano

** I substituted a handful of sliced black olives for the olive paste

Put the serving dish in the oven at the lowest setting to keep the mean warm while cooking the sauce.

Flatten and tenderize the cutlets using a meat pounder.  Make a few shallow cuts around the outside edge to avoid curling during cooking.  Coat each cutlet with the flour then shake off the excess (the flour will give a thicker sauce).

Heat the oil in a pan over medium heat.  Add the whole garlic clove, sauté 1-2 min, then add the cutlets, and brown each side for about 2 minutes.  Season with salt and pepper.  Remove the cutlets from the pan to the warmed serving plate in the oven.

Add the tomatoes, olive paste, and oregano.  Cook 4-5 minutes, then put the meat back into the pan.  Continue to cook 2 minutes, turning the cutlets once.

Makes 2 servings.

Tomato Salad with Oregano

Simple.  Refreshing.

2 tomatoes
1 tbsp extra virgin olive oil
salt and pepper to taste
3/4 tsp dried oregano

Cut the tomatoes lengthwise into quarters or slice them crosswise.  Put them in a bowl, pour in the olive oil, then season with salt and pepper.  Sprinkle with oregano and toss.

Makes 2 servings.

www.soscuisine .com