Saturday 10 December 2016

Winter weekends are made for curry...the kind that fills the house with anticipation of a delicious meal.

This is a Thai red curry dish that takes no time to make and tastes like it took forever to get all the flavours together.

Any white fish or salmon filet is great for this curry, a portion for 2 or 3 max.  I always add a few large shrimp for variety, fun and heft.


Pick the veg you would like to add to the curry.  I love broccolini, snow peas, shaved carrots, corn niblets etc. If you add broccoli, you may want to steam for a few minutes before adding to the curry pot.

Here's the drill, prepare the following in advance of starting to cook:
For the Coconut red curry sauce
2 tbsp of red curry paste (MAESRI brand great, find it in the Asian markets)
1 can of coconut milk
1 1/2 tbsp of fresh grated ginger
1 large onion, or a few shallots, diced

In a bit of canola oil, saute the onion and pepper until all is golden
Add the ginger and cook for a minute or so.  Then add the curry paste and coconut milk
Bring to a boil and then lower the heat and let simmer

Add the fish to poach in the sauce, cover the pot and turn the fish after a couple of minutes. This can sit for a while on low, uncovered is fine, the sauce will thicken a bit.  While simmering, add the veg on top of the curry and let steam.  This dish will cook quickly.

Serve with scented basmati rice, I rinse basmati rice and cook 1 part rice to 1.5 parts water. Add a bit of oil, pinch of salt, ground pepper and a bay leaf or cardamom pods to the rice while it cooks.  Takes 10-12 minutes.

Serve the pot on the table, garnish with fresh thai basil or coriander and some diagonally sliced scallions. This is really a fast and yummy supper.  Enjoy!






Monday 5 December 2016

What to make for dinner again?? CHEAT! Think of warm, sweet and hot spicy flavours that are a cinch to put together. North African sensual flavours...cinammon, tumeric, raisins, harissa etc. YUM. Make a quickie couscous...and enough for leftovers.

The liquid will steam the sauteed couscous. It's 1 cup of couscous to 2 cups of zumi ratio.  One cup of couscous makes enough for 4-6 people. Scale to size.

"ZUMI"- get a fabulous broth going in a small pot by adding lots of paprika, turmeric, just a hint of cinnamon and nutmeg, (too much will overpower but a pinch is glorious) Harissa sauce or any hot sauce is a must, spiciness to taste, bit of salt. Bring to a boil.  The zumi is the key!

In the meantime...

In canola or olive oil, saute 1 large diced onion, sweet red pepper if you have it, and a big handful of raisins until all is golden. Add any veggies you may have on hand, carrots, and root veggies go very well. Actually, even frozen mixed vegetables are the bomb!  Take pan off the heat. Add dry couscous and make sure it is coated with the oil.  Add the hot zumi to this mixture and cover to steam for about 10 minutes. Be careful, the liquid can splatter so add slowly.

Garnish with lots of fresh parsley, coriander, mint if you have some, chopped scallions and nuts.  Use toasted cashews, almonds or pistachios, these are the best. Add a great crunch and goes so well with the freshness of the herbs.

Serve with Merguez sausages, Chicken, lamb or...even fish. Top with some Greek yogurt for an added deliciousness!

Fast, easy and everyone will beg for more...all you did was cheat!



Saturday 6 August 2016

Most people have a few memorable dishes in their family repertoire of favorite meals.  You know the ones you think of for the people you love, the special occasions and holidays...the once or maybe twice a year thing you make that everyone anticipates.  Our family's decadent classic meal is Vij's Lamb Popsicles. Dreamy, marinated and charred lamb chops swimming in an Indian scented fenugreek cream sauce.  Boy oh boy...can't stand even thinking about it. So incredible, this dish took over Christmas in our home for many years. Wonderful for any group feast!

I distinctly remember the first time I ever ate this in Vij's restaurant in Vancouver. The flavour was a complete surprise. Then our friend Desi, the ultimate home cook served them at her table. WHAAAT? I went directly to "heaven" again, and every time since we have graced our table with these delicate chops.

We always count about 5-6 chops per person. Don't worry, they will be devoured. The best lamb for this dish is New Zealand rack of lamb ( Costco!) that you will cut into chops.  The long handle  alludes to the 'popsicle" and the tender meat of each chop is a few bites full. These will be grilled on a BBQ for ultimate flavour.

STEP 1: The lamb must marinate overnight in this marinade.  You will need a very large Tupperware, or pan, or bowl and room in the fridge!

1/4 cup white wine
3/4 cups grainy mustard
1 tsp salt
ground pepper

STEP 2:The elixir...the cream sauce.  This sauce needs to gently boil for a long time and it takes about 50 minutes to reduce. Whrn it begins to thicken and turn a deeper amber color, it's almost done. I usually start this process as the BBQ is heating up for the chops. I also recruit a couple of "stir-ers" as my wrists get tired of whisking.

In a large bowl, prepare and whisk the following:
4 cups of 35% whipping cream
1 tbsp. salt
1 tsp. paprika
1/2 tsp. cayenne pepper
1 tbsp. dried green fenugreek leaves
1/4 cup lemon juice

In a large size pot, sauté in a bit of canola oil or any light oil:

3 large cloves of garlic, either finely chopped or minced on a micro plane until golden
 
Add 1 tsp. turmeric and stir for about a minute

Now add the cream to the pot and begin whisking at a medium-high heat.  After a while, the sauce will begin to boil.  Turn down the heat and keep whisking on a gentle boil for a looong time. Sounds crazy, but the sauce can take up to an hour to thicken. Will be a golden color when done. Get a few hands involved to stand at the stove in shifts! 

While this is going on...get the grill master to BBQ the chops to medium rare.

By now, the fenugreek has scented the entire house and we are all salivating at the anticipation of this delectable treat. 

Serve this dish with lamb popsicles around a shallow bowl, with sauce poured over, and some kept on the side for dipping or to pour on cardamom scented basmati rice.  Steamed or roasted asparagus, or green beans go very well as a side.

You will be transported to a new dimension ...I promise!








Friday 5 August 2016

Nothing says summer is here like strawberries and rhubarb.  The combination of the two is a classic one. Add a couple of twists and you have a super easy and delicious bite of sunshine.

Pre-heat oven to 350 degree.

You will need a fairly large bowl. Cut up tons of strawberries and rhubarb, enough to fit into whatever baking pan or Pyrex you will use.  Avoid the green tips of the rhubarb, too tart...did you know that rhubarb greens are poisonous?

Add the zest and juice of 1 large orange
Add 2 tbsp of quick cooking tapioca- I use Minit brand- this is a key ingredient to any berry pie for a gorgeous glossy texture, Much better than goopy flour or cornstarch
Add 1 cup of white sugar or Splenda if you want to avoid all that sugar, equally good.
Add cracked pepper to taste.  I like lots!

Put the fruit mixture into the pan. Dab a few bits of butter on top of the fruit.  If you want to make a compote, just melt the above in a solid pot on medium heat until melted. Fabulous over ice cream or on toast!

Crumble topping: (make a double batch for a large Pyrex or pan)
1 cup oatmeal
1/3 c. flour
1/2 c. brown sugar
1/3 c. melted butter
1 tsp. cinnamon
1/2 tsp. ground cardamon- fantastic add in for any crumble for hint of rounded flavour
Mix well so everything is buttery.

Cover the fruit with the crumble and cook for about 40-50 minutes.  Needs to get bubbly and golden brown.

This crumble, like all crumbles is great with vanilla ice cream or pour some 35% cream on top...to die for!!

Sunday 17 January 2016

For a person that doesn't love to bake, I noticed have a lot of desserts on this blog.  Don't fret!  They are all desserts we love to eat around here, so I'll continue with more.

My kids love this thing...Almond Butter torte.  It originally came to us via Gran, a great baker! So gooey, shortcake-y, buttery... I think I've made it 100 times, but not recently.  I was recently reminded about how well loved this cake is, and why don't I make it anymore.  So, it's back in the repertoire!

Pre heat oven at 350, and Pam-etize or grease a spring form torte pan. (like a pie pan with a removal bottom)

 In a medium size bowl, combine with an electric mixer until soft:

2/3 cup softened butter
1 cup sugar
1 1/2 tsp. Almond extract
1 extra large egg

Then add to the bowl, sifted and keep mixing:
1-1/2 cups flour
1/2 tsp.baking powder

The batter will look like whipped butter, or cookie dough. Then place batter into the pan and smooth the dough around with your fingers or with a fork making crisis-cross pattern.  Moisten the top with a little cream or milk. Sprinkle with sliced almonds.

Bake for 25-30 minutes....the KEY is not to over-bake!
 
This torte is so great that you will find yourself making it often as a go-to dessert.  It is rich and so delicious with a great cup of coffee or tea.  Enjoy!!