Luxurious Lentil Soup

Lentil soup is a luxurious thing. With its myriad variations, it can be smooth and fancy like it can be comfy and chunky. It can take on the flavour profile of almost any culture from Greek to Indian, and all those in between.

I felt like making a more traditional comfort soup version (leaning into French) combining layers of flavour which is key to a really good lentil soup. Here is today's version...

In olive oil, slowly sauté until the vegg is slightly golden:

Mirepoix- when young, my kids used to laugh so much at this culinary term, but they sure know what it is and if asked on the million dollar question show, they will win! I use French shallots, celery and carrot, finely diced, and lots of each, more than you think for a medium size pot. (onions are fine too but I like shallots better for this soup) Sometimes I add fennel which is really nice too. 

Add 2 large cloves of whole smashed garlic, this will caramelize and melt into the soup, don't chop it.

Add and "toast" 1 large tsp. tomato paste into the mixture. This gives the soup a gorgeous depth, I think better than fresh tomato. Tomato paste needs to sauté, otherwise a bitter flavour. It is awesome.

Add fresh sprig of rosemary and/or thyme and a bay leaf, a fresh one if you have it.

Let all this sauté and aromatize your kitchen with a little salt and pepper. Add just a pinch of cumin, turmeric and paprika to lightly scent the sauté.

Rinse 1 cup of Du Puy lentils, the small dark green ones. Other types are too chalky or melt-away for this version. This small lentil keeps it shape while so tender. Add these to the sauté mixture and stir.

Add enough chicken stock (or water or vegg stock) to the pot, about 3-4 cups.

Once the lentils are tender, blend the soup for just a bit so a creamy texture is mixed with the whole vegg and lentil texture. My husband likes to take out half the soup, cream it and put it back in. An idea...if you feel industrious!!

Now a trick- add a tbsp. of Sherry vinegar. WOW! This is a great punch of flavour. Lemon also works, but there is no replacing the tang of this vinegar.

Just before serving, add chopped fresh spinach and chopped fresh parsley which are my faves. Basil also works.

Have a few bowls...this is pure soul food.

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Tantalizing Teryaki Glazed Salmon Salad

We love this salad so much, we make it all the time, great for a steamy summer night dinner! 

Put this together, no rhyme or reason...

Your favorite greens, cooked and cooled soba noodles dresses with a bit of sesame oil, fabulous Teryaki glazed salmon BBQ'd on the "rock"! (No better fish vehicle for the BBQ) 

For the salmon, cut in large chunks and marinate for about 20 min. with Teryaki sauce, olive oil, bit of soya sauce, touch of lemon juice, salt and pepper. BBQ for 4-5 min max. 

Top the salad with succulent seaweed salad, ( YES... the bright green stuff!) Edammame, avocado and a few roasted few sesame seeds. WOW! 

Make a light sesame dressing, olive oil, sesame oil, lime, rice vinegar, spash soya sauce, grated ginger, maple syrup...play around with this idea. 

So refreshing for a hot summer day and so addictive!

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Messy but Beautiful Berry "Shortcake"

Wow, we know who the baker in this family is...not me!!

We love the idea of a piled-high, messy, tangy, tasty berry shortcake, and made it come true. Using her Aunt's home- grown and homemade quince jelly, my gifted baker daughter swirls berries in a warm bath of this sweet and sour glaze as an extra layer of flavour.

The cake, keeping it simple. A mix of your favorite golden box cake and a box of vanilla pudding for an extra moist consistency. Sophie used 2- 8" cake pans for 2 thin layers and then a 6" cake pan for the crowning layer. This creates a nice shelf on which to pile on the berries.

In between is the real magic. Whip 35% cream with some maple syrup, and then fold in about a cup of thick Greek yogourt. This will make for the tangy but still sweet and creamy compliment to the berries. 

Sliver some fresh mint to sprinkle on top for color and another element of a surprising summery bite. 

Assemble any way you want. At this point all you want to do is EAT!!

Would also be a fun presentation layered in a glass trifle type of cake serving dish so you can see all the elements. 

This is an un-fussy, amazing cake to serve on any day.

Tassie...move over! Haha

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Silky Sun-Dried Tomato Pasta

Sometimes it's raining and you just want a carby comfort food. This is a luxurious and silky pasta dish that comes together quickly with a few key ingredients. It makes for a sumptuous dish and could be served in a smaller portion for a terrific "primo piatto" to a more elaborate meal. 

You will need a hefty type of pasta for this creamy sauce. Stuffed pasta is wonderful too,  ravioli, tortellini etc...

Key ingredients: 

2 large minced shallots

4 cloves minced garlic

Half of a small jar of sun- dried tomatoes, chopped, (about 4-5 actual pieces of tomato)

2 tbsp. Sun- dried tomato oil from the jar

I or 2 anchovies, chopped

1 heaping tsp paprika

Oregano

All of this goes into a large  pan to sauté slowly and the aroma begins. 

Add 1 cup, half milk, half 35% cream. 

Add 1 cup chicken stock

Let simmer while this thickens. Add more liquid if needed. 

Once your pasta is ready, add directly to the sauce pan with some pasta water. This gives the sauce its silky texture. Let it all come together until ready to serve. 

Top with grated parma and fresh basil.

This is really delectable, and easy to achieve for a family meal or dinner party. 

Go for it! 

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Mom's Radical Rice Krispy Chicken

When Mom asked what would I like for my birthday dinner, the answer was ALWAYS, Rice Krispy chicken! 

The taste is unique and you'll see why it's so delectable. Buttered and baked. How could this be beat?!

Plump chicken legs are best, but thighs work well too...and yes, you need skin on! Make a big batch, such fabulous leftovers, if there ever are leftovers. 

This is what I call and 1, 2, 3 recipe...lickety split. 

In a food processor, pulse the Rice Krispy cereal until a bit chunky, not too fine. 

Heavily season the "breading" with lots, more than you think, of the following:

Salt and pepper

Paprika

Garlic salt

Onion salt

Dried oregano

Dried rosemary 

In a large pan, melt about a stick of butter. Place many pieces of chicken in the skillet at once and roll round to coat in butter. Then dredge through the breading mixture. 

I always brushed each chicken piece with butter...how ridiculous! Had to make this with my Mom to realize how silly that was to do! And, pour any leftover butter over the chicken...no waste or else!

You'll be done in a flash. 

Pre heat oven to 350F, convection mode if you have it. 

Place chicken in a pam-etized pan to bake, about 50 min to 1 hour. Until golden and crispy. Eat right away is best or enjoy at room temp. The main star for sure of any picnic or pot luck. 

The crispy buttered bits are to die for, I always scrape them on to the dish along side the chicken. 

Honestly, it's comfort food to the max. What can I say...

MOM, this chicken is outrageous! LOVE IT SO SO MUCH! xoxo

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Outrageous Orangy Skewered Scallops

This wonderful dish was served to us by my lovely friend Christa, a surprising and delicious delight! 

Grilled scallops scented with fresh bay leaves and orange citrus are unique, you just can't get enough of them, so addictive! 

This makes about 6-8 skewers for the BBQ.

2 pounds large sea scallops, rinsed

1/4 cup fresh orange juice 

2 tablespoons fresh lime juice

1/2 cup olive oil 

Salt and freshly ground black pepper 

1 large bunch fresh thyme

5 small oranges, cut into eighths

20 fresh bay leaves

1. Remove small muscle from sides of scallops, and discard. Combine juices, oil, and salt and pepper to taste. Crush a few sprigs of thyme, and add to marinade. Stir in scallops. Marinate in the refrigerator for 1 to 3 hours.

2. Heat a grill or grill pan to medium hot, and place grid 4 inches above coals. Double-skewer scallops, alternating with orange sections. Tuck a sprig of thyme or skewer a bay leaf between each scallop and orange. Lay skewers in a pan, and pour remaining marinade over them.

3. Grill for 2 to 3 minutes on each side, until scallops are opaque and lightly charred. Serve immediately.

Make a double batch and serve as a meal. Your guests will thnk you forever...so fabulous! 

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Caramelized Cauliflower Parm

We clearly can't get enough of parm around here! This is a light, quick and incredibly delicious parm vegg version, awesome as a main dish or side. The Key is the golden caramelization of the cauliflower and the layered textures of the topping ingredients. One of the absolute best!! Lip smacking!

Pre heat oven to 450F. 

Slice large cauliflower into thick "steaks", about 1 inch or so, need some heft. Remove core, it's bitter to my taste.

In a large baking dish, drizzle olive oil on the bottom of the dish and place steaks on top. Salt and pepper only. Bake this for about 15 - 20 min.

You may need to add some oil before turning steaks over and continue to bake for another 15 min or so. The cauliflower should be caramelized on both sides and tender when done.

 

A fresh tomato pan sauce is really best on this dish. In a small frying pan, saute 3-4 smashed garlic cloves until golden. Add chili flakes and fresh tomatoes, lots of salt, pepper and some oregano and basil. The garlic will melt into the sauce while cooking. Use a wide spoon or potato masher to mash down the tomatoes as they melt.

Meanwhile, make a breadcrumb "crumble" for another topping texture. Melt some butter and add panko. Season with garlic salt, paprika, dried or fresh parsley, pepper...yum. 

To assemble the parma, grate parmasean cheese on each cooked steak. Spoon tomato sauce on top of each piece. Add shredded mozz or fresh mozz on each, drizzle the breadcrumbs all over. 

Because the steaks are cooked, just broil this dish for a few minutes until cheese is melted and golden.

You will devour this parma...it is simply fantastic! Make lots, a double batch, great leftovers too! 

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Superb and Surprising Steam-Roasting

This is a seriously flavour- packed method of roasting, really with any root vegg.  

Need to experiment!

The caramelization that results and the creamy texture of the vegg is absolutely fool proof. Coupled with the added aromatics, especially bay leaf (one of my faves) this roasting trick is here to stay!

I made yellow beets, fabulous! Can't wait to make Yukon potatoes, rutabaga, carrots, parsnip etc. Probably great with broccoli and cauliflower. Everything actually!! 

If fresher thin-skinned vegg, leave the skin on for extra flavour. If older root vegg, then peel. 

PS: The best result was in a corningware type of pan. 

Pre-heat oven to 450F.

Cut small beets in half, or large ones into wedges. Good to have a large flat surface.

Lay the pieces flat side down in a large roasting pan or flat baking sheet with an edge. Add enough water to the pan to cover the surface of the pan, not to cover the vegg. This water will allow for steaming. Place fresh herbs in between, loved rosemary, thyme and of course 2 large bay leaves. I would consider adding garlic in skin, lemon or orange peel, maybe shallots. 

Cover the pan tightly with foil, and bake for 25-30 min.

You can poke the vegg to see how tender the steaming. At this point crank up the oven to 500F. Empty the water from the pan...carefully. Don't burn yourself! Add olive oil, salt and pepper and put the pan back in the oven, uncovered, for about 20-25 minutes.

What results is a most succulent, caramelized creation. WOW, we loved this...I'm hooked!

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Sensational Southern Skillet Cornbread

OK- get ready, this is deadly!! Can't make this too often because it is too good, with butter! And with a hearty soup, you just can't beat it. 

Cornbread with bacon and cheese. Glorious!

Easy to whip up. You will need a skillet that goes in the oven, cast iron or enamel works best! Prepare your bacon by baking a few rashers at 400F until crispy. This takes about 15 min or so. You will use this same pan to cook the bread, so keep it with all of the bacon grease. Makes for an extra crispy crust...too good to be true!

• 6-8 slices bacon will do.

Set bacon aside on paper town, then crumble. 

Meanwhile, in a medium bowl, combine with a whisk:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• coarsely ground black pepper, to taste

Combine the following wet ingredients and then add to the dry mixture:

• 2 large eggs, lightly beaten
• 1 1/4 cups buttermilk (make your own, milk and a couple of tbsp. lemon juice)
• 2 tablespoons butter, melted

Add the following into the batter

• 1 cup frozen or canned corn, well-drained
• 1 cup shredded cheddar cheese

Add most of the crumbled bacon and most of the cheese in the batter and mix. Place the batter in the cast iron pot. add the rest of the bacon and cheese randomly spread out on top of the batter.

At 400F, bake for about 30 min. It will be golden, and the aroma is awesome.

Other fun add- ins are fresh thyme, rosemary, chopped jalapeño peppers, cayenne pepper...eat this bread while hot, and treat yourself to lots of butter. 

Honestly, it's a killer-rama!! 

 

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Ultra Luscious Lemony Loaf

I am not a fan of Starbucks, the insistent name on the cup thing, the long disorganized lines and waiting herd, ugh! But, that glazed lemon loaf...no one can beat it but YOU!

I have made this many times, for a quick, tart delicious treat. It is the dense, intense triple lemon injection that makes this so damn good. Lemon juice, lemon zest and lemon glaze...

Pre- heat oven to 350F.

In a large bowl, combine ALL of the following:

1 box of yellow cake mix- yesserie!!

1 package of lemon pudding- I love Sheriff's lemon pie filling

1/2 c. of canola or olive oil

4 large eggs

1 c. of sour cream or Greek yogourt

1/2 c. milk

6 tbsp. of fresh lemon juice

Lemon zest- lots

Beat this batter until thick, smooth and rich. That's it! This recipe will make 2 loaf pans, 1 for now and one that I usually freeze for the next lemono craving. I suppose this could also make a 2 or even 3 layer cake, and then use your imagination for the icing...wow, I have to try that one day!

Cook the loaves for about 50 min. Let cool completely.

Lemon Glaze: simply put about 1.5 c. of icing sugar in a bowl, and then add real/fresh lemon juice until you get the desired consistency, fairly thick so it doesn't drip. I like to add zest here too for extra tartness.

This is a a real lip-smacker! 

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Chunky Choco Turkey Chili

I love a chunky chili but don't like the flavour of ground turkey.

Combining textures is fun though so here’s my take on a chunky turkey chili, a variation of my cousin Suzie Q's fantastic turkey chili recipe.

Before you begin the veggie sauté, heat oven to 375 and roast 2 sweet potatoes in chunks, seasoned with olive oil, salt pepper and chili pepper.  Takes about 25 min or so.

The sweet potato adds bulk and great taste but isn't necessary to the overall dish.

 

Sauté: into large chunks, no small dicing please!

1 large onions

1 green pepper,  poblano, cubanelle work well

1 red, yellow or orange bell pepper

3 cloves crushed garlic

1 jalapeño (spicier) or Serrano pepper, with or without seed ( OK, this can be finely diced, but only this!)

 

Once all is nice and browned, add the spice mix:

2 tbsp chili pepper

1 tbsp ground cumin

1 tbsp paprika

1 tbsp Greek oregano

Salt and pepper

Some chili flakes if you like even more heat. 

Add KEY ingredient, a heaping tbsp of cocoa or hot chocolate mix. This is killer in any chili. 

Add 1 large turkey breast, skinned and diced into chunks and cook till opaque. 

 

Add- 1 cans of any beans you like.  I like small black and/or red kidney beans, but any kind will be good, including chickpeas.

 

Then, deglaze the pan with beer, about a half to 3/4 bottle, drink the rest! Any kind will do, but I use gorgeous Guinness because it's the best beer and it adds so much depth of flavor.

 

Add a few drops of Worcestershire sauce and half a large can of diced tomatoes. Then enough chicken or beef broth to cover everything.  Let simmer for a while till it all melds together and liquid reduces to a nice amount, not too dry or will be mushy.

 

To finish, add in the roasted sweet potatoes, cup of frozen corn, and nice crunchy sugar snap peas (cut in half for a nice bite size) and continue to simmer only till warmed through.

Barley also works well in this chili, about 1/4 cup for texture. 

 

Top with combinations of scallions, cilantro, iceberg lettuce, cheese, even nuts or pepitas.  Squeeze some fresh lime juice for that last bit of freshness. A dollop of Greek yogourt is always awesome!

Such a yummy meal, especially on a cold day.

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Cheater's Chicken "Pozole" Soup

This Mexican inspired "Pozole" soup is absolutely heartwarming. I call it a "cheater's" version as the original recipe is made with pork shoulder which imparts a very special flavour. This is a quickie

version to prepare while maintaining the layering of flavours which is so key to this fantastic dish.

In a large soup pot, prepare the broth in which you will boil 5-6 bone-in chicken thighs. I use both chicken stock and water to fill about half the pot. I usually squirt in a bit of chicken Bovril too, always adds great depth of flavour. While you wait for the liquid to come to a boil, add:

1 tbsp. oregano

1 tbsp. cumin

2 tsp. paprika

1 tbsp. chili powder

1/4 tsp. cayenne pepper (don't omit the smallest pinch, defines taste)

1 onion, cut in half

2 whole cloves of garlic

2 bay leaves

1 whole jalapeno pepper (adds flavour but not really any heat, you can use half)

Salt to taste

Drop the chicken into the boiling broth and lower the heat for a nice rolling simmer to cook the chicken, for about 60 min or so. Then remove the jalapeno pepper, and the cooked chicken pieces into a bowl to cool a bit. You will de-bone and skin, shred by hand and placed back into the soup.

Time for the Hominy corn, the Star ingredient. These are the large, puffy white kernels of corn. I love the Goya Hominy, easily found among the Mexican food items in the grocery store. Add the full  can of corn, drained and rinsed to the pot and let simmer.

Add some large diced pepper, we love cubanelle and poblano peppers. Either or both are perfect. Let the soup simmer until the peppers are tender. These add a unique flavour to the broth.

To finish this soup, add a small can of Mexican ground tomatillo sauce. This gives the soup the extra kick it needs to round off the broth.

Now it is ready to serve!

Garnish the soup bowl with all or a combo of the following: sliced radishes, avocado, a dollop of Greek yogourt or sour cream, crushed up tortilla chips, fresh cilantro and parsley, finely shredded cabbage or lettuce, red onion etc. Add a squirt of lime...heavenly!!!!!!!!!!!

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Mom's Marvelous Mediterranean Sea Bass

After years of enjoying this fantastic fish dinner at my Mom's, we decided to cook it together for our New Year's Day dinner. Firstly so we could have it again...yum! And secondly, so I could finally learn the nuances of the preparation. 

The visit to Mom's fave fish monger was the beginning of the process where the banter occurred about the provenance of the Mediterranean Sea Bass, from Greece? Of course, he yelled back from over the counter...frrresssh!! Oh good, said my Mom, relieved and happily picked out the ones she wanted for a thorough cleaning, head on. Glossy, white flesh, clear eyes...wow, what gorgeous specimens. Two biggies for the feast.

This is a baked fish dish, with the simple flavours reminiscent of delicious fish meals in Greece...basted with olive oil, fresh lemon, dried Greek oregano, a pinch of paprika. (and a tiny hit of water in this concoction.) We love the Med Sea Bass, but would be wonderful with Porgy, (dorade royale) red snapper, and type of bass- like white fish really.

In a large pan, first the fish is broiled on one side until it gets brown and slightly charred. All the while, it is basted with the inspired "zumi". This can take a while depending on the size of the fish. For a big one, up to 15 minutes. When the fish starts to char, turn the broil to LOW until golden and done. Then switch the oven to 400F and leave the big fish cook for another 20 min or so, basting often. It will be luxurious in its finished state, golden, smelling like heaven.

That's it!!

Serve directly on the table and de-bone, or do it before and place de-boned fish on a platter. Either way, have a bit of the same "zumi" (sauce) prepared and add a few chopped capers. Great for a last baste on the plate.

This is a treat you will make over and over...I promise!

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