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 packaged ground turkey. If you can have your butcher grind fresh turkey thigh, that's a winner flavour. 

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 onion

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 dutch cocoa or dark chocolate powder. This is killer.

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

 

Add- 1 or 2 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 small 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) or frozen Edammame and continue to simmer only till warmed through.

 

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!

And Franks..."I put that shit on everything!"

Such a yummy meal, especially on a cold day. And always on Super bowl Sunday! 

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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 and chopped fresh cilantro stocks. This gives the soup the extra kick it needs to round off the broth. Finally, add the fresh juice of 2 limes, this lifts the entire dish.

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 another 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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