Rich flavorful Beef stock

Rich flavorful Beef stock

•  4 lbs. meaty beef bones (or lamb, veal, ham)
•  2 carrots, chopped
•  2 celery stalks with leaves, cut into 2" lengths
•  2 onions, sliced
• 10 cups water
•  Pinch of salt
• 1 bay leaf
•  2 teaspoons dried thyme
•  2 cloves garlic

Place all bones in a large roasting pan and roast at 450 degrees for 30 minutes. Stir well, then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally.

Place roasted ingredients into an 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to deglaze roasting pan. Add to pot along with remaining 8 cups water. Bring to a boil. Reduce heat and simmer partially covered for 30 – 45 minutes. Skim off residue from the surface. Add remaining ingredients and simmer partially covered for 5 hours.

Remove bones. Strain broth and add more salt, if needed. Cool uncovered in refrigerator. Skim fat from broth before using. This stock will keep for 3 days in the refrigerator, or will freeze up to 6 months. You can freeze it in ice cube trays (remember to spray the tray with cooking oil, I use Pam), then pop out of the trays and store in a Ziploc freezer bag.

**A lovely variation for the lamb stock instead of using thyme and bay leaf is 

·         1-2 tsps. Chive

·         1-2tsps. tarragon

·         1-2 tsps. lavender 

1-2 depending on if you want the stock subtle or stronger tasting. You could even toss in a handful of fresh mint. Freestyle

Pickerel with Indian spices

Fly for Pickerel and Pike

• 2 fillets Pickerel
• 1 teaspoon toasted cumin seeds
• 1/2 teaspoon crushed dry chili
• 1 large clove garlic, chopped
• 1 tablespoon chopped fresh ginger
• pinch ground cardamom
• 1/2 teaspoon cayenne pepper
• 1 tablespoon paprika
• 1/3 cup plain yogurt
• 1 tablespoon lemon juice
• Coarse salt and freshly cracked black pepper
• Clarified butter, for brushing

1. Put the cumin, garlic, ginger, cardamom, cayenne, and paprika in a mortar and grind with a pestle. Transfer mixture to a bowl.
2. Add the yogurt and lemon juice and blend until smooth.
3. Pour this marinade over the pickerel, rubbing it all over to coat both sides well.
4. Cover and marinate for 3 hours at room temperature.
5. Preheat oven to 475 degrees F.
6. Brush a rack with clarified butter or vegetable oil and put it on a baking tray.
7. Brush the pickerel with clarified butter.
8. Season both sides of the pickerel with salt and pepper.
9. Put the pickerel on the oiled rack on a baking sheet and roast approximately 20 minutes or until skin is crispy and pickerel is just cooked through

 

Thai Coconut Squash Soup

1 small butternut squash

1 small pepper squash

2 tablespoons vegetable oil

1 shallot, finely diced (about 1 tablespoon)

2 cloves garlic, smashed n chopped

1 teaspoon freshly grated ginger

1 teaspoon freshly grated lime zest

1 teaspoon paprika

1 teaspoon ground coriander

1/4 teaspoon cayenne (optional)

1 tablespoon sugar

Salt to taste

3 cups roasted veggie stock (a previous post)

1 (14-ounce) can coconut milk

1 to 2 tablespoons lime juice

Splash of fish sauce (optional omit if preparing vegan)

Coarsely chopped cilantro (optional)

Preheat oven to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet.  Roast for 45 minutes until they are very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon. (Or do what I do and burn my fingers due to impatience)

In a heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add herbs and spices until aromatic. Stir in the roasted veggie stock, coconut milk, salt, squash, fish sauce if using. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. 

Lebanese inspired Garlic Emulsion “sauce” to be served with chicken and parsley salad

 I apologize for not having exact measurements, this is something I do by eye and years of experience

• Garlic *Emulsion “sauce”
• 1 whole Garlic
• Salt
• Lemon Juice
• 1/4 cup (approximately) Extra Virgin Olive Oil (I personally use Omega oil which is a blend of grapeseed, evoo and flaxseed)

Cut garlic into small pieces, then place them in a mortar sprinkle with salt and add a splash of lemon juice, pound with pestle until the garlic is a paste. Transfer the garlic to a small mixing bowl, while constantly stirring SLOWLY add the oil. 

OK I cheated and used my food processor

 Serve with roasted Chicken, Pita bread and a Parsley Salad (see recipe below)

break the chicken into pieces and rip the pita bread into 1/4, place the chicken on the pita with a helping of salad and garlic.

Parsley Salad

• 1 large bunch fresh flat-leaf parsley, leaves picked from the stems, washed and dried well (about 3  cups picked leaves)
• ½ lemon
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• cucumber cut into 1/4
• red pepper finely chopped

Directions:

Put the parsley leaves in a bowl. Squeeze the lemon over the parsley and toss. Drizzle the oil over the parsley and toss again. Add cucumber and peppers. Season to taste with salt and freshly ground black pepper.

*Emulsion:

[ih-MUHL-shuhn]

A mixture of one liquid with another with which it cannot normally combine smoothly — oil and water being the classic example. Emulsifying is done by slowly (sometimes drop-by-drop) adding one ingredient to another while at the same time mixing rapidly. This disperses and suspends minute droplets of one liquid throughout the other. Emulsified mixtures are usually thick and satiny in texture. Mayonnaise (an uncooked combination of oil, egg yolks and vinegar or lemon juice) and HOLLANDAISE SAUCE (a cooked mixture of butter, egg yolks and vinegar or lemon juice) are two of the best-known emulsions.

Basic Tomato Sauce

Tomato Spoons

3 Litres basket fresh whole field tomatoes (skin removed)

1 medium onion finely diced

handful of fresh basil, (use as much or a little as you prefer)

1 large clove of garlic, smashed and finely chopped (I used 2 because I really like garlic & it keeps the vampires away)

1/4 cup Parmesan cheese

salt and pepper to taste

2 quick easy ways to remove the skin One is by blanching. Fill a large stainless steel saucepan to halfway point with water and bring to boil over high heat. Cut an X into the bottom of each tomato. Working in small batches, immerse tomatoes in boiling for 30~60 seconds, just until skins loosen and curl. Immediate plunge tomatoes into ice cold water, the skins should slip easily off. Remove the core, cut into pieces and put into the stock pot

... or freeze and thaw tomatoes <( I tried both methods I didn't like this one)

Why only use sauce with pasta? It's lovey served with Artisan bread, cheese and salami... mmm mmm mmm .

"nuclear" corn salsa

quick snack: homemade "nuclear" corn salsa and nacho chips

2 ears of corn. removed from cob
1 red pepper
2 green onions
hot Chili paste (to taste)
Cilantro (to taste)
juice from 1 lime

Then I put it in the microwave for about 2 minutes ... still quite crispy but not raw

Very TASTY

Vegetable stock

Ingredients

•      1 large onion
•      3 large carrots
•      1/2 cup water
•      2 stalks celery, including some leaves
•      1 large tomato
•      1/2 cup cubed potatoes
•      8 whole black peppercorns
•      sprigs fresh parsley
•      1 bay leaf
•      2 teaspoons dried thyme
•      2 cloves garlic
•     12 cups water

Directions

   1. Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place, onion, and carrots. Bake, uncovered, about 30 minutes or until the veggies are well browned, turning occasionally.

   2. Place the onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.

   3. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard vegetables, and seasonings.

   4. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth. (<brilliant little trick)

Spinach and Ricotta stuffed Chicken Breasts

Chicken cooking in top oven

 

Ingredients

Stuffing

• 1 tablespoon butter
• 1 small onion, finely, chopped
• 1 small clove garlic, minced
• 1 1/2 cups chopped fresh spinach
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
•     or 1/2 teaspoon dried basil
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese
• 1 egg, yolk
• 1/4 teaspoon salt
• 1 pinch nutmeg
• 1 pinch pepper

The Chicken Breasts

• 6 chicken, breasts
• 1 tablespoon butter, melted

Directions

Stuffing

1. Preheat oven to 375ºF (190ºC).
2. In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
3. Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates. Let cool completely.
4. In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.

The Chicken Breasts

1. Using sharp knife, bone chicken, leaving skin attached. Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
2. Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly. Tuck ends of skin and meat underneath.
3. Place on greased rack in foil-lined pan. Brush with butter. Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.

Courtesy of  Daphna Rabinovich: Canadian Living

VARIATION: I dipped the chicken into, Milk..Egg..then Panko Bread Crumbs and popped into the over!!!

Pea and Mint Pesto

Pesto:

• 1-1/2 cups fresh peas (of your choice)
• 1/2 cup grated Parmesan
• 1 garlic clove
• 1/4 cup fresh mint leaves
• salt and pepper to taste 
• 1/3 cup olive oil

Add the peas, parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes.
Serve with warmed olives and fresh bread  

My Basil Tree?

hard to believe this is a basil plant I grew from seed, now it's taller than the chair on my front porch

Lobster Stock

We're having Lobster for Dinner and instead of throwing away the shells and bodies I decided to make Lobster stock, which I may use for Risotto ?

Ingredients:
4 pounds lobster shells and/or bodies
10 cups water
2 bay leaves
1/2 bunch fresh parsley
2 medium onions, finely chopped
2 large carrots, peeled and chopped
2 stalks celery, peeled and chopped
6 whole peppercorns
6 clove garlic, chopped
1 cup dry white wine
1/3 cup olive oil
3 tablespoons tomato paste
Salt to taste 

1. Put all the ingredients in a large pot and bring to boil. Reduce the heat and simmer gently for 30 minutes.
2. Remove the stock from the heat. Strain the mixture through cheesecloth.
3. Return the liquid to the stove and simmer until the liquid is reduced by half.
4. Let the stock cool down, then refrigerate or freeze.

Grilled Atlantic Salmon Steaks with Mango Salsa

 brush Salmon steaks with olive oil and season to taste (I use Club House Le Grille Salmon spices) grill on medium, turning only once

Salsa:

1-1/2 cups chopped peeled Mangoes

3/4 cup red sweet red pepper

2 tbsp chopped green onion (I like onion so I use more)

1 Jalapeno pepper seeded finely chopped (I use 1/2)

1 tbsp olive oil

zest of 1 lime + tbsp lime juice

1 tbsp vinegar

salt and pepper to taste

Combine all ingredients in a medium bowl, stir gently. serve (it's also great with nachos)

Fried Green Tomatoes

• 3 medium, firm green tomatoes
• Salt
• 1 cup all-purpose flour
• 1 Tbsp Cajun seasoning (optional)
• 1/2 cup milk
• 1 egg
• 1/3 cup cornmeal
• 1/2 cup Panko bread crumbs
• 1/4 cup vegetable oil

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.

In 3 separate shallow bowls place: the flour and Cajun seasoning (if using), milk and beaten egg, and Panko and cornmeal.

Heat the oil in a skillet on medium heat. Dip tomato slices in the flour-seasoning mix, then milk-egg mixture, then the cornmeal-Panko crumb mix. 

fry in small batches, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

Seared Scallops with Orange Saffron Sauce and Grilled Bok Choi

1 lb (500 grams) Large Scallops  ~ small ligament discarded

(I don't use Atlantic anymore they are on Greenpeace's Red List ~ (not from a sustainable source)

1/2 tsp salt and pepper

1/4 cup butter

1 tbsp butter

Pat scallops dry and season with salt and pepper.

In a heavy skillet heat butter and oil over medium heat until butter is melted and foamy. Add scallops and sear, turning only once, until dark golden brown and just cooked through, about 5 minutes. transfer to platter to rest.

• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 orange, zest finely grated
• Pinch of saffron,
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• Fresh greens such as watercress for garnish

In a heavy saucepan over high heat, add the chicken stock, cream, orange zest, and saffron. Cook until the liquid is reduced and thick, about 10 minutes. 

• 1 lb bok choi ( I use baby bok choi) halved lengthwise, microwave covered for 3-5 minutes
•  Splash of Grapeseed oil or EEVO (enough to evenly coat bok choi)
• 1 tbsp soy sauce
• juice from the orange used for scallops
• salt and pepper to taste

grill for approximately 3-5 minutes until slightly charred

Classic Ranch Dressing

This Recipe is for my son, who eats ranch dressing on everything except Salad, "ranch it up" buddy

Ingredients:

• 1 cup mayonnaise
• 3/4 cup buttermilk
• 1/4 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
•  1 small onion finely chopped
•  1 clove of garlic mashed and chopped
• 1/8 teaspoon dried thyme
• 1 tbsp finely chopped parsley

Preparation:

Combine all ingredients in a bowl and whisk until completely mixed. Cover and refrigerate for 2 hours before serving.

Jamacian Jerk Chicken Skewers

• 2 -3 tbsp ground allspice 
• 1/2 cup packed brown sugar
• 6 to 8 garlic cloves
• 4 to 6 Scotch bonnet peppers, seeded and cored (wear gloves!)
• 1 Tablespoon ground thyme or 2 Tablespoons thyme leaves
• 2 bunches green onions
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• salt and pepper to taste
• 2 Tablespoons soy sauce to moisten
• 4 boneless skinless chicken breasts, sliced into strips

Rub boneless skinless Chicken breasts with spice blend, marinate overnight in fridge

thread strips on to bamboo skewers and grill serve over rice (I add red beans to my rice)

Curried Potato Salad

2 lbs mini red potatoes quartered
3/4 cups plain Greek yogurt 2%
2 tbsp Madras spice
1 -1/2 tbsp Franks hot sauce *or your favorite
3/4 cups finely shredded carrots
1/2 thinly sliced green onions
1/3 cup thinly sliced celery
1/3 cup of fresh snap or sweet green peas
2 tbsp chopped unsalted cashews
salt and pepper to taste

1. Place the potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and cool.
2.  combine yogurt, Madras, hot sauce, salt and pepper.
3. once potatoes have cooled mix everything together and garnish with cashews

Greek Sheppard's Pie

Meat Filling

• 1 tablespoon butter (15 ml)
• 2 pounds  1 ground beef, 1 ground lamb
  
• 2 small onions, finely chopped
• 2 cloves garlic, chopped
• 2 carrots, finely graded
  
• 1 tablespoons fresh chopped mint (10 ml)
• 1 teaspoon dried oregano (5 ml)
• 1 teaspoon dried cumin 
• 1 teaspoon dried parsley
• finely grated zest of 1 lemon
• 1/2 cup crumbled feta cheese
  
• 1 cup beef stock (250 ml)
• 1 tablespoon Worcestershire sauce (15 ml)
• Coarse salt and freshly cracked black pepper

 Potato Topping

• 6 medium Yukon gold potatoes, scrubbed
• Coarse salt and freshly cracked black pepper, to taste
• 1/4 cup half and half cream (60 ml)
• 1 tablespoon butter (15 ml)
• 1/2 cup finely crumbled feta 

Potato Topping

1. Preheat oven to 375 degrees F.
2. Put potatoes into a roasting pan and bake for about 50 minutes to 1 hour, until easily pierced with a fork. Remove from oven, peel and put into a large bowl. Mash potatoes and add butter, cream, nutmeg, and salt and pepper (after initial mashing I use a hand mixer and whip mine). Adjust seasoning.

Meat Filling

Put butter into a large deep skillet over medium heat. Add the onions and sauté until softened. Add garlic and continue to sauté for 3 minutes.

Add meat, breaking it apart and stirring until it’s browned.

Add carrots and spices and stock, boil and reduce heat to low.Season the mixture with salt and pepper and simmer covered, until meat is tender and moisture is absorbed, about 20 minutes.

Put meat mixture into a rectangular baking dish (about 7 ½-inches x 11 ½-inches and at least 3-inches deep). Spread the mashed potatoes over top and bake until top is golden and meat filling is bubbling, about 25 to 30 minutes.

Variation: you can put a lawyer of corn, peas, carrots, or a combination between the meat and potato mixtures