BRINE THAT BIRD!

Thanksgiving...Best Brined Bad-Ass Turkey!  The "BBB"...made with love by Dad. Nothing worse than a dried out turkey, and since we only make this once a year ( I really don't know why??) the KEY is the Brine.  This 24 hour brining prep makes the bird, and works everytime. Best of all, it is Dad's ultimate gift to us all on Thanksgiving and we are so thankful!

To prep, you will need a medium size cooler that will fit the amount of liquid you will need plus the bird without overflowing. As a guideline, for an 18 pound turkey, you will need about a half a cooler full of water.

Whole Peppercorns
Whole Coriander seeds
Dried sage leaves
Dried bay leaves
2 c. Salt

1/2 c. Maple syrup

After 24 hours or so, take out the bird and rince it really well, in and out. Pat it dry.

Smush the bird with a bit of canola or olive oil, lots of pepper and cook! No salt. 

Fabulous bird, so tender and juicy. Make enough for tons of leftovers!

Cooking the bird: start the cooking process in a pre-heated oven at 425 F for about 30 minutes, uncovered.  The lower the heat to 325 F. A 15-18 pound turkey cooks for about 4 hours, basing every once in a while.  Internal temperature should be between 160-165 F. These things depend on your oven!!

Read More

"Shiny Mood" Smoothie Bowl

This is my daughter's go to brekkie as dictated by her!!  Puts her in a shiny mood!

In a blender, blend 1 banana, 1/2 c. orange juice, 1/4 c. plain Greek yogurt. Once well mixed, add frozen mangos, about 1.5 cups.  Play with the consistency.

Pour this mixture into the serving bowl.  Make a nice design and top with fun stuff like:

Chia seeds
Coconut flakes
Toasted slivered almonds
Banana slices
Any choice of berries
Granola

Quick and easy variation: replace the smoothie base with instant oatmeal or any instant grain mix.  Cuts prep in half but has the same creamy texture.

Make it pretty and appetizing, even if just for you...then you can look at it and say "Hey!  I made that!"  Looks pretty good!!

Read More

Fantastic Mexican Fish Stew

I am always looking for different fish preparations so we don't tire of our favorites and can mix it up.  With any white fish you like, tilapia, cod, haddock etc, this is a concoction that is a real comfort dish with tons and tons of Mexican influenced flavour. We love it!!

In a shallow pan or dish, squeeze the juice of 2 limes over any white fish fillets you enjoy.  Let them soak while you prepare the rest of the recipe.

Par boil 2-3 small diced potatoes and keep the water once done.

In a fairly deep pan, sautee:
1 large diced onion
1 pepper, any kind you enjoy, red, orange, green...mix it up
1 or 2 jalapeno pepper, diced
A good handful of chopped cilantro, stems and leaves
3 cloves of chopped garlic (do this at the end so it doesn't burn)
1 tablespoon of chili powder
1 tsp.of chipotle powder
Small can of diced tomatoes, or 2 huge spoonfuls- decide the amount of tomato to taste

To this, add a small can of white navy beans, or any beans you like. Rinse them first!

Once this is simmering and the flavours have combined, add the fish in pieces, spooning the sauce over it, and cover your pan so the fish can poach in the sauce. About 10 min or so on a simmer.

Once the fish is opaque, it is cooked.

Serve this stew in a bowl and garnish with avocado slices, chopped cilantro and a dollop of sour cream or Greek yogurt.  Spritz lime over top for that extra freshness and zest.

This is really fantastic, bold but comforting.  Pretty "clean" eating aside from the baguette you will need to slop up the ZUMI!!!

Read More

Terrific Asian Tuna Tartare

We first tasted this delight at our friend Jackie's as an appetizer and it has since become one of our absolute faves. The more you eat, the more you want!!

With its refreshing Asian flavors on a crunchy grainy cracker, this is such a tantalizing bite. 

Ingredients:

1 to 1.5 lbs tuna fillet, super fresh (needs lots of tuna for this amount of dressing. Pair it back if less tuna)

1/4 c toasted sesame oil 

1/4 c tamari (or soy) sauce

2 Tbsp lime juice

2 Tbsp Dijon mustard

2 large French shallot, finely chopped (you could use scallion if you don't have shallots) 

1 small clove garlic, finely chopped or microplaned, even better

Salt and freshly ground pepper, 

Directions: So easy!!

With a very sharp knife, you can very finely chop the tuna fillet. However, tuna has quite a bit of white sinew streaking through so try shredding it with a spoon or a fork and avoid the sinew all together.  Place the chopped tuna in a large bowl. Refrigerate until ready to serve. 

In a separate small bowl, add the sesame oil, tamari sauce and lime juice and mix well.  Incorporate the rest of the ingredients.  

KEY: just before serving, pour saucy sauce over the tuna and gently mix. If you mix the dressing in too early, the tuna will cure, which is not as fresh tasting. Wait! 

To serve, lime wedges and maybe some sesame seeds, basil, chive or chopped greens of a scallion to garnish.

This is that easy and the creation is just so addictive and !! I am sure this would be as delicious with salmon or a firm white fish such as snapper. Enjoy!!

Read More

Suzie's Pumpkin and Mascarpone Roulade

Watch out, this dessert is a killer!  Suzie made this for us one Xmas and it has remained one of our absolute favorite desserts ever since, especially for Thanksgiving. I have to be in the baking mood and have a helper nearby as the recipe, although easy enough can also be a bit intimidating. Originally hailing from the Barefoot Contessa, Ina Garten can do no wrong! And Suzie's baking is always the best!

3/4 cup all purpose flour

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/4 tsp ground nutmeg

3 extra-large eggs, at room temperature

1 cup granulated sugar

3/4 cup canned pumpkin (not pie filling)

1/4 cup confectioner's sugar, plus extra for dusting FILLING

12 oz. Italian marscapone cheese

1 1/4 cups sifted confectioner's sugar

2 tbsp whipping cream (35%)

1/4 cup minced dried crystallized ginger Pinch kosher salt

Preheat oven to 375 degrees. Grease 13- by 18- by 1 inch rimmed baking sheet.  Line pan with parchment paper; grease and flour paper.

     In small bowl, sift together flour,cinnamon, ground ginger, baking powder, baking soda, salt and ground nutmeg; stir to combine.  Place eggs and granulated sugar in bowl of electric mixer fitted with paddle attachment and beat on medium-high speed for 3 minutes or until light yellow and thickened.  With mixer on low, add canned pumpkin, then slowly add flour mixture, mixing just until incorporated.  Finish mixing batter by hand with rubber spatula.  Pour into prepared pan and spread evenly.  Bake cake for 10 to 12 minutes or until top springs back when gently touched.

     While cake is baking, lay out clean, thin cotton dish towel on flat surface and evenly sift entire 1/4 cup confectioner's sugar over it.  (This will prevent cake from sticking to towel.)  As soon as you remove cake from oven, loosen it around edges and invert squarely onto prepared towel.  Peel away parchment paper.  Starting at short end of cake and with light touch, roll warm cake and towel together (don't press).  Let cool completely on wire rack.

     Filling:  Meanwhile, in bowl of electric mixer fitted with paddle attachment, beat together mascarpone cheese, confectioner's sugar and cream for about 1 minute or until light and fluffy.  Stir in crystallized ginger and salt.

     To assemble, carefully unroll cake onto board with towel underneath.  Spread evenly with filling.  Reroll cake in spiral using towel as guide.  Remove towel and trim ends to make neat edge.  Dust with confectioner's sugar and slice to serve.

Bon Appetit!!

Read More

Succulent Slow Roasted Salmon, Fennel and Citrus

A slow roast gives this salmon dish its rich and succulent flavour and texture. Served atop scented basmati rice, or with a simple green salad, it is a definite winner. 

With a mandolin or a very sharp knife, as thinly as possible slice about 6-8 slivers of both lemon and
orange with the rind. Do the same with fennel, but double the amount. Finely chop a fresh red chili pepper or chili flakes as a good substitute.  

In a bowl or cast iron pan mix all of this with a generous pour of olive oil, good amount of salt and pepper.  Place it unarranged in a baking pan or the cast iron pan in which you can broil.

Broil the above for a few minutes until you begin to get a char. Then remove and set the oven to 275F degrees.

Place the fish filet (skin on or off) on top of the fruit and veg and drizzle with olive oil, salt and pepper.

Roast the dish for about 30-45 minutes, depending on the size and thickness of the filet.  It should pull apart moistly with a fork when done. Top with fresh dill or fennel fronds.

This is really a new find for me in terms of cooking fish.  I think it could be really fun with many variations of vegetables and fruit. Will need to experiment!!

One of my all time fave dishes. 

Read More

Brown Butter Butternut Squash Ravioli

Butternut squash, brown butter and sage is a combination made in heaven.  Add a few roasted hazelnuts and you have reached Nirvana!

Get a big, plump butternut squash, cut it in half, seeds out and roast it at 375 degrees for about 45 minutes.  Oh boy...that alone is fabulous to eat.

After it cools, scoop out the flesh into a large bowl.  Add and mix:
1 egg
some nutmeg, to taste but gotta have it in there!
salt and pepper
a bug handful of parmesan cheese

We buy the fresh lasagna sheets to make the ravioli.  Its a good idea to dip the sheets in hot water before you use them to make them easier to manipulate. Get a medium sized glass and cut out rounds.

Put a bit of the squash mixture on one round and cover with another.  Use a fork to pin down the edges.  Sometimes an egg wash can help it stick. These will be placed in boiling water until they float to the top of the pot and have heated up enough, say 3-4 minutes or so.

In the meantime, Chop several leaves of  fresh sage. Also roast a few crushed hazelnuts and keep handy. You need to make enough butter sauce to spoon on top of the ravioli so melt half or a whole stick of butter in a medium hot pan.  Don't move it around too much, just let it froth until you see it turning brown on the edge.  Then swirl it few times until a nice golden color.  The aroma will be nutty and buttery, add the sage to infuse for a minute or so.

This is spooned over the ravioli just before it is served so all is hot. Add a few hazelnuts on top of each portion.

This is a descendent and addictive dish. My daughter makes it best!!!!

Read More