In February I posted a valentine's day dinner menu - and then forgot to share the recipe for one of the best parts! This is a recipe for a mushroom confit courtesy of Emeril Lagasse. Note that I've included the original recipe here; I made it this way the first time; the second, I reduced the amount of oil to just enough to cover the mushrooms - this way seemed a bit gratuitous. Both turned out exceptionally well. Also, the recipe says to just clean and stem mushrooms - I found for pasta, it was better to chop them up a bit. I didn't have sheets of pasta, but do recommend splurging on fresh pasta, a pappardelle or tagliatelle or another thick pasta. The mushroom oil is amazing for pizzas, other pastas, in risotto or any other use you can think of - should keep for about two weeks in the fridge.

Ingredients

2 pounds assorted wild and exotic mushrooms, such as shiitake, oyster, chanterelles, and creminis, cleaned and stemmed

Kosher salt and freshly ground black pepper
2 bay leaves
3 cloves garlic, smashed
2 sprigs fresh thyme
1 sprig fresh rosemary
2 Tbsp salt
2 quarts safflower oil or other light, non-flavored oil
1 pound fresh pasta sheets, torn into pieces, OR other fresh pasta, such as fettuccine
1 teaspoon truffle oil
1/2 cup shaved Parmigiano-Reggiano
2 Tbsp chopped chives
Kosher salt and freshly ground black pepper

Directions

Preheat oven to 275 degrees. In a large colander, toss the mushrooms with salt and black pepper to taste. Set colander aside in the sink or over a bowl, and let sit for about 1 hour so that mushrooms will release some of their liquid. Drain well after 1 hour.

In a 1-gallon baking or roasting pan, combine the mushrooms, bay leaves, garlic, thyme, rosemary, 2 Tbsp salt, and vegetable oil. Stir well, making sure that the mushrooms are completely covered by the oil. Cover the pan with its lid or aluminum foil and roast for 1 to 2 hours, or until the mushrooms are tender and the oil smells fragrant. Remove from the oven and drain the mushrooms, reserving the oil.

Bring a pot of salted water to a boil. Add the pasta and cook for 2 to 4 minutes, or until al dente. Drain, and immediately toss with 2 to 3 Tbsp of the reserved mushroom oil. Add the mushrooms, truffle oil, cheese, and chives. Season to taste with salt and pepper, and serve immediately.

Strain leftover mushroom oil into a clean container and store in the refrigerator.

No Bake Chocolate Cookies

While I don't have photos, these are a must-make. Pretty much absolutely terrible for you...but just delicious. My colleague Erin brought these to work on a particularly stressful day. And they made it alllll better. Care of Mama Stew - here are no bake, no fuss chocolate cookies. 


Ingredients & Directions 2 c. white sugar
1/2 c. cocoa
1/2 c. milk
1/2 tsp. salt
1/2 c. margarine

Bring the above ingredients to a boil for 1 min, remove from heat and add:

1/2 c. peanut butter
3 c. rolled oats
1/2 tsp. vanilla


Form into cookies on a baking sheet and chill. Then, eat as many as you can - they won't last!

A little chocolate treat!

I can take no credit for these delicious tasty brownie treats. Recipe credit goes to Food & Drink Magazine, and recipe execution credit goes to my mom. She is my baking guru - and we ate quite a few of these little bites on the weekend. You will too! Don't cheap on the chocolate - get the good stuff. It will be worth it.

Fudgy Chocolate Brownies
Ingredients:

1 cup (250 mL) all-purpose flour
¼ cup (50 mL) unsweetened cocoa powder, sifted
½ tsp (2 mL) salt
1 cup (250 mL) unsalted butter, cut into cubes
6 oz (175 g) bittersweet chocolate, chopped
1½ cups (375 mL) granulated sugar
1 tbsp (15 mL) vanilla essence
4 eggs
1 cup (250 mL) chopped toasted pecans (optional)

Directions:

1. Preheat oven to 350°F (180°C).

2. Line a 13 x 9-inch (3-L) metal baking pan with foil, allowing excess to overhang edges. Lightly grease foil.

3. Combine flour, cocoa and salt in a small bowl and set aside.

4. Melt butter and chocolate in a deep saucepan over low heat, stirring until smooth. Let cool slightly. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until well blended. Stir in flour mixture with a wooden spoon or spatula just until blended. Stir in pecans, if using. Pour into prepared pan, spreading batter into corners.

5. Bake for 22 to 25 minutes or until a just a few moist crumbs cling to tester inserted in the centre. Do not over-bake. Let cool in pan on a wire rack. Remove foil from pan and transfer to cutting board. Serve immediately or wrap completely in foil and store at room temperature for up to 2 days. (To freeze, wrap in plastic wrap, then in foil or airtight container and freeze for up to 2 months.) Cut into squares. 

Makes 16 to 24 brownies

Beef Stroganoff Goodness

You are witnessing my new attempt to add more photos of the food, rather than just recipes, to each post. Some days will be more successful than others. Today, fairly successful, thanks to Mike - apparently his photography skills far surpass mine, which works just fine.

So we were up north visiting my parents for the weekend (see small city dog taking in big country life), and last night I made dinner. We started with bruschetta, which is very, very basic but is our take on a version we have at Tutti Matti, one of our favourite restaurants, and I really like it this way. And it's an easy appetizer to make happen when, say, you get back late from cocktail hour at the local establishment and you've had a few! (Not that that ever happens). 


So basically, you just cut up a bunch of cherry tomatoes, toss them with finely chopped garlic, olive oil and basil. Toast baguette pieces brushed in olive oil, then top with mixture, then just put back in the oven for 2 minutes to warm it up. Soooo easy and delicious - and pretty!!! See? People like it!

Next up: Beef Stroganoff

I've made beef stroganoff many ways, but this is a fave. Courtesy of The Gourmet Cookbook - this is a cookbook I don't own but is high on the list of ones to buy. note: it's important not to skimp on the beef - tenderloin really does yield the best results. You could use sirloin as well, but that would be the only allowance I would make.


Ingredients: 
3 1/2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup beef stock or store-bought broth
1 pound beef tenderloin, sliced 1/4-inch thick and cut into 1-inch pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup thinly sliced shallots
3/4 pound cremini mushrooms, trimmed and halved, or quartered if large
3 tablespoons sour cream, at room temperature
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill (I don't use the dill, but feel free!)

Accompaniment: buttered wide egg noodles




Melt 1 1/2 tablespoons butter in a 1-quart heavy saucepan over moderate heat. Whisk in flour and cook, whisking constantly, for 2 minutes to make a roux. Add stock in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, for 3 minutes. Remove from heat and cover to keep warm.




Next, pat beef dry and season well with salt and pepper (this is very important; the meat won't brown properly if not dry). Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add beef in 2 batches and cook, turning once, until browned on both sides but still pink inside, about 1 minute per batch. With a slotted spoon, transfer to a plate. Look at those juices!


Add remaining 1 tablespoon each butter and oil to skillet and heat until hot but not smoking. Add shallots and cook, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off has evaporated and mushrooms are browned, 8 to 10 minutes. Yummy. And remember what Julia says - don't crowd the mushrooms!

Return meat, with its juices, to skillet and stir to combine, then transfer to a platter.

Reheat sauce over low heat, then whisk in sour cream, mustard, dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper (do not let boil). Pour sauce over beef and serve over noodles. Voila! Two bad pictures of the finished product (we were well into the malbec by then) and the second is just because it's cute with the dog looking hopefully at the platter.

Pancetta and Leek Tart, Arugula Salad

Here are two of the recipes from dinner the other night (photos in previous blog). This is a really great lunch (which my mom just demonstrated by making for her tennis friends yesterday) or an appetizer before dinner. I made one tart for five people, but there were two other courses to follow. For lunch for 4, would recommend making two tarts. Tart recipe comes from this Washington Times article

Pancetta and Leek Tart
2-3 ounces pancetta, diced
olive oil
4 cups leeks, white and light green parts only
1 tsp dried thyme leaves (I didn't have so didn't use, it was fine)
black pepper
1/4 cup creme fraiche
1/3 grated Gruyere cheese (feel free to experiment here. I had goat cheese so used instead. My mom used gruyere and it was also great)
One sheet puff pastry (the President's Choice brand is awesome because it's pre-rolled)

Pre-heat oven to 425F
If not pre-rolled: Place pastry on a lightly floured surface, and roll out with rolling pin into 10-inch square. Use removable bottom of springform pan as a guide, and cut a 9-inch circle from the dough and transfer to baking sheet (I line with parchment paper).
With a small sharp knife, gently trace a 1/2 inch border inside the circle. (This is awesome. Why? because it will cause the outside edge to rise around the filling and form sides for the tart. It's brilliant. How did I not know about this before now?)
Refrigerate tart shell while making filling. Or, prep tart shell a day ahead and keep covered in the fridge.

Filling:
Place a medium heavy skillet over medium heat and when hot, saute pancetta until crisp and golden, 4-5 min. Remove with slotted spoon and drain on paper towels. Add olive oil to same skillet and add leeks, saute until softened but not brown, about 8 minutes. Season with thyme, salt and pepper. Remove from heat and stir in creme fraiche. Cool about 5 minutes.

Spread leek mixture inside circle of tart shell. Sprinkle leeks with cheese, then pancetta. Bake until sides have puffed and are golden brown, about 20 minutes.

Cool a few minutes, then cut into 6 slices. Delicious!!!

Up next - a perfect side salad. I make this a lot, because it's fairly easy, fuss-free and tastes light.

Arugula and Roasted Tomato Salad
The roasted tomato idea is owed to my good friend Max, whose home I often hope for a dinner invite to.
Otherwise, just grab some arugula, drizzle with the vinaigrette recipe below, top with tomatoes and shaved parmesan, and you're all set!!

Roasted tomatoes
4 plum or roma tomatoes, quartered
olive oil
3 fresh thyme sprigs
Sea salt

Preheat oven to 250F. Place tomatoes on parchment paper on a baking sheet and drizzle with olive oil, salt and top with thyme sprigs. Place in oven and let them go for 3-4 hours (if you drop the temp a bit they can go all day). Keep an eye on them. when they start to reduce but before they get brown, they are good to go. Remove thyme sprigs.

Lemon Thyme Vinaigrette
1 lemon
1 tsp fresh thyme, diced
olive oil
1/2 tsp dijon mustard or keen's hot mustard

Roll lemon on cutting board to soften, then cut in half and squeeze juice into mason jar (or other container) add thyme, mustard, and then add olive oil. Usual ratio is two to one, oil to lemon, but depends on how tart you like your dressing. Taste and add a bit of salt to season. C'est tout! Refrigerate what you don't use.

Last night's dinner

I'd like to preface this by saying I'm not a supporter of Valentine's Day. In any way. Never have been, never will be. I would have been content to stay in, order takeout and catch up on my PVR. But, I am a big supporter of a) food b) friends and c) hosting dinner parties, so we decided to have a few people over for dinner last night. Which, last week, seemed like a really good idea. Until we decided to go and buy a massive wardrobe from Ikea that takes about a million hours to assemble. Needless to say, it was a busy day, but we made it work, and dinner was a great success. We drank too much wine, watched some of the Olympics, and had a very happy valentines day overall. Of course, I realized belatedly that it was also Chinese New Year, which probably should have influenced the menu. But, like I said, I was distracted by the Ikea wardrobe. Oh, and I was hungover. Ah well. Oh, and did I mention that one of our guests had to bring the chairs, because I seem to be unable to decide on ones I like.

Here's the menu. Recipes to follow!

Dinner Guests!

First Course

Pancetta, Leek & Goat Cheese Tart

Arugula with Roasted Tomatoes and Lemon Thyme Vinaigrette

Second Course
Mushroom Confit and Truffle Oil Pasta with Chicken

Third Course
Vanilla Panna Cotta topped with carmelized banana and Ben & Jerry's Peanut Butter Tracks
(no pictures of this one....was not very photogenic but tasted good!

Chef Michael Smith's Granola

This is delicious. Enough said. I halve the recipe because I'm not feeding a family of 5 and so half is more than enough for two of us, as it only lasts about 2 weeks max.

This is courtesy of Michael Smith's new The Best of Chef at Home cookbook, for which I actually geeked out a few months ago and stood in line at Chapters to have signed by the chef. He is great and I love him. Apparently so do hundreds of other people who also showed up for the signing at three in the afternoon.

Country Inn Granola
As with all Michael Smith recipes, they respond well to variation. Feel free to sub in ground ginger and cardamom, or leave out a dry ingredient if you don't have it. Other than the oats, dry ingredients are fair game. Also honey can be subbed with maple syrup.

Ingredients
1 cup honey
1 cup veg oil
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp pure vanilla extract
8 cups rolled oats
1 cup wheat germ
1 cup wheat bran
1 cup flax meal
1 cup of unsalted sunflower seeds
1 cup almond slivers
1 cup chopped walnuts
1 tsp salt
2 cups raisins or sweetened cranberries

Directions
1. Preheat oven to gentle browning temp, 325 degrees F. Pour the honey, oil, cinnamon, nutmeg and vanilla into a saucepan and bring to a simmer over medium heat.
2. Toss together the oats, wheat germ, wheat bran, flax meal, sunflower seeds, almonds, walnuts and salt until evenly combined.
3. When the oil mixture is hot, pour it over the dry mix and stir well until evenly coated
4. Spread the raw granola into a single layer on a rimmed baking sheet. Bake for 40 minutes or so, until oats are evenly toasted. Every 10 minutes or so, stir the works to help it cook evenly. Continue baking and stirring until golden brown.

Rest at room temperature until cool, then stir in the raisins or cranberries. Store in an airtight container for at least a week (mine usually keeps for 2 weeks or so)

Delicious Blueberry Muffins

This recipe comes to me via one of my favourite bloggers and cookbook authors, Ree Drummond (otherwise known as The Pioneer Woman). The recipe is not hers - though I've tried many of hers and loved them - but one she tested. Her blog has pretty pictures and step by step instructions, and since she is way more organized and a better photographer, I will direct you to her blog to take a look. But I love these muffins. And so does everyone else that ate them. The sauce is wonderful but not necessary. Up to you.

The Awesome-est Blueberry Muffins

Ingredients

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Vanilla Extract
Softened Butter, for muffin tins
Turbinado sugar (optional)

Directions

Preheat oven to 385 degrees.

In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.

Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)

Bake 20 to 25 minutes and allow to cool completely.

Yogurt-Blueberry Sauce:

In small saucepan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.

Focus on food

It's a bit ridiculous that it has been a year since I last posted a recipe here. Mind you, it has been a year of tumultuous change, some very good and some not so much, which has really taken my focus away from the kitchen, cooking, and my love of creating good food. I've had a few moments of greatness in the kitchen this year, but mostly I ate other people's food (a lot of which was fantastic). I let myself be distracted by everything else going on that I stopped spending time cooking and experimenting with food. And writing about it. But lately, I've settled back down and have started to enjoy myself in the kitchen again.

So while I can't promise I'll blog regularly, I can say that I will at least try to post recipes often to share with those of you who like to cook and eat as much as I do. There may not always be a story or a well-thought out theme or attempts at witty commentary, but there will be recipes. At least, I'll try!

Since it is January and time to cast off some of the pounds I inevitably gained in December, I'm on the hunt for interesting salads that are more than just lettuce. Lettuce kinda bores me. I made this one tonight by Massimo Capra, and while I neglected to pull the camera out, it was pretty. And delicious. I served it alongside a piece of salmon for a healthy but very satisfying dinner.

I would love any recommendations for a great, hearty salad you might have as well!

Note: I'm posting the recipe as is here, which is to serve 4-6. Since there was only two of us, I cut down the ingredients quite a bit - not quite in half, but almost.

Insalata D'inverno (Winter salad with potatoes and apples)

Ingredients

2 large potatoes

salt and pepper

4tbsp cider vinegar

2 crisp green apples

juice of 1 lemon

4 tbsp EVOO

1 small sweet onion, julienned

2 heads radicchio, soaked overnight in cold water to remove bitterness, washed and cut into small pieces (or, do as I do because I don't like radicchio, use spinach!)

2 tbsp chopped Italian parsley

1/2 cup shaved asiago cheese (I didn't have so I used Parmesan instead)

2 tbsp crispy bacon bits

Directions

1.Cook the potatoes skin on in boiling salted water until fork-tender. Once cool enough to handle, peel and cut into 1-inch cubes. Dress immediately with salt, pepper and 2 tbsp cider vinegar (Dressing them while warm makes them more flavourful - you can do this in advance).

2. Cut the apples into wide juliennes and sprinkle with lemon juice.

3. Heat 1 tbsp oil in skillet over high heat. Add the onions and toss rapidly to prevent scorching. Add 2tbsp remaining cider vinegar and cook for 2 minutes; remove from heat.

4. In a bowl combine potatoes, apples, lettuce and parsley. Pour onion and vinegar mixture on top and dress with salt, pepper, and remaining 3tbsp oil (I think this is too much, but that's a personal choice). To finish, divide the salad to individual bowls or plates, garnish with asiago cheese and bacon and voila!

Butternut squash and mushroom risotto

On New Years Eve pre-party, the lovely Karen and I made dinner at my place and drank Prosecco to toast the new year. I had a butternut squash I had bought about a week ago to make soup - but never got around to it, and didn't think that soup was the best choice for a new year's pre-party boozy night. I just happened to be watching the Top Chef marathon on the Food Network earlier in the day, and one of the contestants made a butternut squash risotto. I thought ha! That's a great idea! I also had some cremini mushrooms in the fridge, and surprisingly every other necessary ingredient to make risotto. After surfing around a bit online to find recipe inspiration, I found some in this recipe on A Mingling of Tastes. I followed fairly closely, and the result? AMAZING. Like, truly fantastic. I already want to make it again.

Roasted Butternut and Mushroom Risotto (follow the link to the blog above if you want to see the original, as I have improvised a bit here)

Ingredients:
2 1/2 cups butternut squash, peeled, seeded and cut into small cubes
1 small onion, chopped
2 cloves garlic, chopped
2 cups cremini mushrooms (or other kinds, up to you), sliced
3 tbsp olive oil
2 tbsp butter
1 L chicken broth
3/4 cup white wine
dried thyme and rosemary, to taste
s&p, to taste
1/3 cup Parmesan, plus some for serving

Preheat oven to 400 degrees. Line a baking sheet with foil and wipe lightly with oil (or if you have cooking spray use that - I don't typically buy it). On the baking sheet, toss the butternut squash with about 1 tablespoon of olive oil, salt and pepper and dried thyme. Roast until tender and lightly browned, about 15 minutes.

Meanwhile, heat half the olive oil and butter in a skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook until their water nearly evaporates, about 5 minutes. Reduce heat to low and continue cooking until tender, about 3 more minutes. Set aside.

Heat the chicken broth (it does not have to boil) in a medium saucepan and keep warm over low heat.

In a large saucepan or soup pot, heat remaining oil and butter over medium-low heat. Add the onion and cook until soft but not browned. Add the garlic and cook, stirring constantly for 1 minute. Add the rice and stir constantly for 2 to 3 minutes until all the grains are slick and slightly opaque. Add the wine and simmer until almost completely absorbed.

Add two ladles full of broth to the risotto and bring to a simmer. Season with a bit of salt and pepper. Keep the risotto at a steady simmer, stirring continuously until the broth has evaporated almost completely. Add one ladle full of broth, stir until it is nearly evaporated, then add another ladle full. Continue simmering and stirring, adding broth as necessary, for about 20 - 22 minutes or until the rice is creamy and cooked through, but still firm to the bite. When the risotto is on its last ladle full of broth, add roasted squash. Serve immediately with Parmigiano-Reggiano at the table. Check the seasoning and add more salt and pepper to taste.

You may not use all the broth (I had about 1/2 cup left). If you run out of broth, just use hot water to finish the risotto. It’s not absolutely necessary to stir for 22 minutes straight, but you don’t want to put down your spoon for too long or leave the risotto unattended and risk scorching.

Bon appetit!