Eggplant FANfare!

This is so delicious and a fuss- free way to roast whole eggplant.

I like to shave off some of the eggplant skin for less potential bitterness. 

Hold the top of the eggplant and with a super sharp knife, slice along the length several times but do not cut off at the top. The slices remain attached at the top. When you press down on the sliced eggplant it will fan out from the top remaining intact. 

Drizzle the fanned out eggplant with olive oil and salt. Then, stuff between each slice. I used marinara sauce, basil, oregano, fresh mozz and grated mozz and parm. Topped with seasoned panko mixed with a bit of olive oil. 

Use any filling you like, maybe fresh tomato, pesto, other fresh herbs, pepperoni could be fun. Olives, peppers etc. 

At 400F, on parchment, bake on a flat pan for about 40 min or so the eggplant is caramelized.

Takes just a few minutes to put together and such a satisfying reward.

With a bold glass of red wine... perfection! 

Read More

Not Another Muffin! Blueberry YESSS!

For the horrific baker that I am, we sure have a lot of muffins around here! This one is on repeat these days...just too yummy!!

2 cups all-purpose flour

2 teaspoons baking powder

• ¾ teaspoon salt

• 1 stick (½ cup) unsalted butter, softened ( I use salted...)

• 3/4 cup granulated sugar

• 2 large eggs

• 1½ teaspoons vanilla extract

• ¼ teaspoon almond extract

• ½ cup milk

• 2 cups fresh or frozen blueberries ( any berries would work!

Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray. You will bake for 30 min.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).

Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.

Read More

Easy Peasy BBQ Pulled Pork or Beef

No fuss, no muss!! Grab an oven proof pan/ pot, cast iron is great, and prepare this in about 5 min...

Pre heat oven to 325F.

Nice piece of pork shoulder or butt, OR beef chuck or blade roast.

Make sure to leave some fat on your meat. 

Cut meat into large chunks. 

Dry rub:

1 tbsp. Sweet smoked paprika 

1 tbsp. Brown sugar

1.5 tsp. Chili powder

2 tsp. garlic salt

1/2 tsp. Cayenne pepper

Oregano, Mexican if you have it.

Salt and pepper...lots. 

Rub meat with this and place the meat in the pan. Drizzle a tiny bit of olive oil on top. No searing, no mess!

Roast uncovered for about 2 hours. About half way through, add a bit of water or beer or chicken stock and loosely cover with foil. It should be fall-apart fork tender when done. And the house will smell heavenly!

Get your fave BBQ sauce and pour some over the meat. Keep in the oven for a few more minutes to heat through.

Cest tout!

Serve on toasted Brioche bread. Garnish with creamy cole slaw, orzo salad or any fresh side. 

So easy, so fabulous...! 

Great for a snowy or rainy day. Fills the house with joy! 

Read More

Mighty Multi Muffin!

Here's a delish and versatile muffin recipe, dense but so moist, no flour. Great morning bite. Make 2,3,4 X recipe...see below for a few variations. 

Recipe makes 4 large muffins:

1 banana

1 egg

1/3 cup nut butter

Vanilla

3/4 c. Rolled oats 

1/2 tsp. Baking powder

Good pinch of salt

Hint of sweet, honey, maple syrup etc. 

That's it! Bake for 22-25 min at 375F. 

Variations for a double batch: Switch up the nut butters, even add 2 different types in 1 recipe. 

Use soaked and mushed up dates as a "second banana". (Any dense mashed fruit would work)

Add red currants, raisins etc...

Add walnuts, pecans etc...

Add coconut. 

Add chocolate maybe!?!

Multi faceted for sure. 

Really good with butter of course!

Read More

Decadent Dauphinoise - Potato Heaven

The only thing better than Potatoes Dauphinoise is making them with friends you love in their spectacular chef's kitchen, and then devouring them along with succulent leg of lamb, and cumin and pistachio crusted green beans...in a lovey bowl with elegant serving utensils. There...all in one sentence!!

This is a one dish wonder. You will need a medium to large cast iron or oven proof pan. 

Pre- heat the oven to 350F. But, the first part of the assembly is on the stove top.

Finely slice starchy potatoes and 1 large onion, on a mandolin is preferable. Slice a few cloves of garlic as well.

In olive oil and butter, begin caramelizing the onions with a few fresh sprig of thyme. A trick we just learned is to add some water to the pan and cover. This will steam the onions for about 5-8 min or so and let out the natural sugars which help speed up the caramelization process. It really worked out!

Once the onion are golden in color, add garlic and sauté a few more minutes. When you can smell the garlic, add a bit more butter and then 2 tbsp. of flour to make the roux. This mixture must cook down for a few minutes or the result will taste of raw flour. 

Once cooked, add a bit of milk at a time and keep stirring. Add enough milk to ensure that the potatoes slices you will now add will be just covered with the sauce. We added some 35% cream, and yes...it adds the decadent creaminess this dish is all about. 

The pan must come to a gentle boil and must simmer until the potatoes are tender, almost cooked through. Test with a knife after about 15 or 20 minutes. While simmering, add some chicken bouillon, salt, thickly ground pepper and the KEY, freshly ground nutmeg, lots. The addition of a bay leaf at this point is a great idea!!

While this pan cooks, prepare some grated cheese. The dish calls for either shredded gruyere or emmental cheese and some old cheddar. Once the potatoes are tender, place the cheese on top and put the pan in the oven for about 20 minutes or until melted golden brown. 

These are the BEST, and even better when shared with friends you adore!

 

Read More

Literally... Chicken in a Pot

This is the most unassuming recipe you could ever imagine. Succulent, kind of poached delectable chicken. This is Rita's recipe, simply lovely and refined just like she is, and one that I make over and over again. 

French Chicken in a Pot

1 large onion

2 celery sticks

5 cloves garlic

1 large bay leaf

1 sprig fresh rosemary
 
Rub the chicken with coarse salt. No pepper. In a medium sized Creuset pot, or any pot that can go in the oven, brown the chicken on both sides in olive oil.  Add the cut up onion and celery, bay leaf, rosemary and whole garlic cloves.  Add about 1/4 to 1 cup white wine. It depends on the width of the pot, ensure about 1.5 inches of liquid.  Cover the pot with foil (make sure the foil overlaps the pot and is tightly sealed), then put the lid on.  Cook in the oven at 300 degrees for 2 hours.  The chicken will steam-cook.

After 2 hours, remove the chicken, wrap with the foil and let sit for approx. 15 minutes.  In the meantime, strain the jus from the Creuset and discard the veggies, Serve this subtle chicken with jus on your favorite rice, I love this with brown rice. Such a refined and simply flavored dish.

Read More

The Greek Trilogy- Cathy's Chicken

The Greek Trilogy- olive oil, lemon and oregano!!  What else would it ever be?

Like most people, for me, aromas evoke memories or feelings about people or things. That's why I love to make this baked Greek chicken dish...it's my cousin Cathy's delectable rendition of that very particular divine aroma that fills the house with and inviting "come and eat!!" 

In a large bowl, place trimmed- of-fat chicken thighs and legs (let's say 6 large pieces) or butterfly a large chicken and marinate overnight or at least 4 hours in the fridge.  I make this dish with the skin on because I think it adds so much flavour to the zumi (sauce).  But, I have also made it without the skin and it's very delicious.

Marinade, mix in the bowl:
Olive oil- enough to coat the chicken
Juice of 1 lemon
lots of oregano...lots
4-5 cloves of crushed garlic
1 can of diced tomatoes
tbsp. of tomato paste
paprika ( I always add paprika to everything even if I don't say so)
salt and pepper
**add just a bit of chicken stock to the pan when cooking if you want a more saucy dish...I do this often!

Put the chicken pieces into the marinade. Take off your rings and massage this marinade all over the chicken, cover and let sit. The KEY is time...make sure you can really marinate for enough time.

With Potatoes:
Fill a large baking pan with potatoes. I love to use small new potatoes cut in half. Place the marinated chicken on top and pour the rest of the marinade all over.

Bake the chicken at 350 degrees. Use the convection mode if you have it and let the chicken cook for about 1.5 - 2 hours (depends on the oven and amount of chicken) or until the chicken is browned. I love convection heat for all chicken recipes as the meat usually cooks so succulently. The aroma will begin quickly!!!  Everyone will start asking..."when are we eating!" They need to be patient!

2 butterflied chicken with potatoes, great for a group!

With Spagetti:

Cook pasta separately and swoosh around in the tomato/chicken zumi once you've taken the chicken out of the pan. Serve on a big platter. It is heaven!! 

Once cooked, remove the chicken onto the serving dish, cover with foil and let it rest for a few minutes. Switch your oven to broil and broil the potatoes for a few minutes until brown and crispy.

Note: As an alternative to potatoes, I loved to serve whole wheat spagettini, and of course, I swirl it in the pan zumi- decadent!  Either way is fabulous...just dig in and have a few napkins ready. Oupa!!

Photo before it goes into the oven, legs and thighs...

Read More