FC: Simply Delicious...
1: Vkusnotii... "Cooking is like love. It should be entered into with abandon or not at all." --Harriet Van Horne These have been some of the favourite meals to prepare in our home. We hope you enjoy them as much as we have!
2: Chicken Entrées Chili-lime roasted chicken with roasted garlic | Wine paring: Sauvignon blanc or Pinot Gris Ingredients 3-lb (1.5-kg) whole chicken 2 limes 1 tbsp (15 mL) butter , at room temperature 1/2 tsp (2 mL) each salt and freshly ground pepper 1/4 tsp (1 mL) hot chili flakes 2 whole garlic heads Olive oil
3: Directions 1.Preheat oven to 375F (190C). 2.To flatten chicken, place on cutting board, breast side down. Using kitchen shears or a sharp knife, starting at the neck, cut through bones on both sides of the backbone. Remove back and discard or use for stock. Turn chicken breast side up. Use your hands to push breast downward and flatten. If wet, pat dry with paper towels. 3. Grate peel from 1 lime into a small bowl. Stir in butter, salt, pepper and chili flakes. Rub over chicken skin. Cut limes into thick slices. Place close together in the centre of a large baking sheet with shallow sides. Set chicken, breast side up, on lime slices. Leaving garlic heads unpeeled, slice off and discard top third of each head. Lightly coat garlic with a little oil. Place beside chicken. Cover garlic tops with small pieces of foil. 4. Roast, uncovered, in centre of preheated oven for 30 min. Continue to roast for 20 more min, basting occasionally. Increase heat to 400F (200C) and continue to roast until skin is deep golden and crispy, and an instant-read thermometer inserted into the thigh reads 170F (77C), about 10 more min. Remove to a cutting board and let stand for 10 min before slicing. Slice each head of garlic in half. Serve chicken with roasted garlic on the side or squish cloves out of their papery skins and rub all over the chicken.
4: Gourmet Mushroom Risotto Ingredients 6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 ounce dried porcini mushrooms 1 pound crimini mushrooms, thinly sliced 2 shallots, finely diced 1 1/2 cups Arborio rice 1/2 cup dry white wine sea salt to taste freshly ground black pepper to taste 4 tablespoons butter 1/3 cup freshly grated Parmesan cheese
5: Directions 1.Rehydrate the Porcini mushrooms by soaking them in cup of warm water for about half an hours. After half an hour drain the rehydrated porcini mushrooms and reserve water. Shop coarsely and set aside. 2.In a saucepan, warm the broth over low heat (it is extremely important to make sure that your broth is warm-not boiling, but warm so that the cooking process does not stop as you add it gradually to the rice). 3.Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. 4.Add 1 tablespoon olive oil to skillet(at medium heat), and stir in the shallots. Cook 2 minutes. Add rice, stirring to coat with oil, about 2 minutes, until it turns opaque. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. As well as broth make sure to add the reserved water from the porcini mushrooms (make sure to be careful as you pour in the liquid as there will be some grit at the bottom). Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. 5.Remove from heat, and stir in mushrooms (crimini and porcini) with their liquid, butter and parmesan. Season with salt and pepper to taste.
6: Lemon garlic chicken over basmati rice Ingredients 4 chicken breasts 1/4 cup olive oil 6-8 chopped garlic cloves 1/3 cup of white wine Zest of 1 lemon 1-2 tbsp of lemon juice 1 tsp of crushed oregano A few sprigs of chopped fresh thyme 1 tsp salt Directions 1. Cook garlic for a bit in oil, do not turn brown 2. Add wine and the rest of ingredients 3. Season chicken breasts with salt and pepper 4. Place breasts on top of sauce and cook in 400 degree oven for 35-40 min Take out cover with foil and let sit for 10 min Serve over basmati rice
8: Spanish Celebration Chicken Ingredients 2 chorizo or hot Italian sausages, thickly sliced 5 skinless, boneless chicken breasts or you can use chicken thighs Pinches of salt and ground pepper 1 cup dry sherry 4 large garlic cloves, sliced 1 cup large pimento-stuffed olives, sliced 1 red pepper, sliced 2 tsp regular or 1/2 tsp smoked paprika 1 tbsp cornstarch 1/3 cup chopped dill
9: Directions 1. Coat a large, wide saucepan with oil and set over medium-high heat. Add sausages. Turn often just until browned, 3 min. Remove to a bowl. Cut chicken into large pieces. Sprinkle with salt and pepper. Reduce heat to medium. Add more oil to pan, then half of the chicken. Cook until golden, 2 min per side. Add to sausages and repeat with remaining chicken. 2. When all chicken is removed from pan, pour in sherry. Using a wooden spoon, scrape up and stir in any bits from pan bottom. Then return sausages and chicken to pan. Add garlic, olives, pepper and paprika. Bring to a boil, stirring often, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is cooked through, 10 to 12 more min. To thicken sauce, dissolve cornstarch in 2 tbsp of water. Pour into pan with chicken. Boil, stirring constantly until thickened, 2 min. Stir in dill.
10: Lamb Entrées Moroccan Lamb Kabobs Ingredients 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground nutmeg 3 pounds boneless leg of lamb, cut into 1-inch cubes Mint-Parsley Yogurt Sauce: 1 cup plain yogurt (2 percent or whole is best) 1 tablespoon mayonnaise 2 tablespoons freshly squeezed lemon juice 2 cloves garlic, pressed Salt and freshly ground black pepper 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh flat-leaf parlsey leaves
11: Directions Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer. Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness (medium). Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping over rice or couscous. Direction for Mint Sauce Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
12: Pork Entrées Pork Chops with Leeks in Mustard Sauce Ingredients 4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops 2 teaspoons coarse kosher salt 2 teaspoons chopped fresh thyme 1 teaspoon finely chopped fresh rosemary 1 teaspoon freshly ground black pepper 2 bacon slices, coarsely chopped Olive oil (optional) 4 cups thinly sliced leeks (white and pale green parts only; about 3 large) 3 garlic cloves, minced 1/4 cup brandy 1 cup low-salt chicken broth 2 teaspoons finely chopped fresh sage 2 tablespoons Dijon mustard 1/3 cup créme frache or sour cream
13: Directions Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day. Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet. Pour off all but 3 tablespoons drippings from skillet. Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend. Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140F to 145F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm. Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then creme frache (do not boil). Season with salt and pepper. Spoon over chops.
14: Potato Gnocci with Pork and Wild Mushroom Ragu Ingredients 1 ounce dried porcini mushrooms 1 1/2 cups boiling water 3 tablespoons olive oil, divided 8 ounces sliced crimini (baby bella) mushrooms 2 garlic cloves, minced Coarse kosher salt 2 1/2 cups dry white wine, divided 1 pound boneless country-style pork ribs, cut into 1/2-inch cubes 2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped 6 ounces fresh mild Italian sausages, casings removed (about 2 links) 1 medium onion, finely chopped 1 carrot, peeled, finely chopped 1 celery stalk, finely chopped 2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano) 1 cup (or more) low-salt chicken broth 2 bay leaves 1 tablespoon chopped fresh basil Potato Gnocchi (store bought or home made if you are ambitious) 1 cup grated Parmesan cheese
15: Directions Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid. eat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside. Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour. Stir crimini mushroom mixture in skillet into rag. Season with salt and pepper. Spoon off fat from surface of rag stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes. Divide gnocchi and ragu among bowls. Sprinkle with cheese!
16: Beer Braised BBQ Pork Butt Ingredients 2 tablespoons salt About 40 grinds black pepper 2 tablespoons chili powder 1 tablespoon garlic powder 2 teaspoons ground coriander 2 teaspoons ground mustard 12 ounces good ale or dark beer, such as Guinness 4 cloves garlic, chopped 1 5-pound pork butt (shoulder of the animal or you can use the pork loin for a leaner cut)
17: Directions Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight. Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone. If you have time you can make your own BBQ sauce, I usually skip this step and use the Dianes chicken and rib BBQ and add some smokey/spicy BBQ sauce like the PC habanero sauce. Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add: 1/2 cup ketchup 2 tablespoons whole grain Dijon mustard 3 tablespoons Worchestershire sauce 1/3 cup dark brown sugar Bring to a simmer until reduced by half and thick, about 20 minutes. While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed. This is great served with a creamy cole slaw and caramelized onions.
18: Pork Tenderloin with Blueberry Sauce Ingredients 1/2 tsp dried thyme or fresh is you have it 1/4 tsp each salt and pepper 1 pork tenderloin (375 g) 1 tsp vegetable oil Blueberry Sauce: 3/4 cup dry red wine 1 cup fresh or frozen blueberries 1 tbsp sugar 1 tsp grated lemon rind 1-1/2 tsp cornstarch
19: Directions Rub thyme, salt and pepper over pork. In large ovenproof skillet, heat oil over medium-high heat; brown pork all over for about 4 minutes. Transfer to 350F oven; roast for about 30 minutes or until just a hint of pink remains and meat thermometer registers 160F (70C). Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing. Blueberry Sauce: Meanwhile, drain any fat from skillet. Pour in wine; bring to boil over high heat, stirring to scrape up brown bits from bottom of pan. Boil over medium-high heat until slightly reduced, about 3 minutes. Stir in blueberries, sugar and lemon rind; return to boil. Dissolve cornstarch in 2 tablespoons cold water; stir into sauce and simmer just until clear. Pour on dinner plates, top with slices of pork. Enjoy!
20: Desserts German Chocolate Cake Ingredients Cake: 85 g (3 oz) semisweet chocolate, chopped 1 cup milk, hot 3/4 cups unbleached all-purpose flour 1/4 cup cocoa powder, sifted 1 teaspoon baking powder 1/2 tsp baking soda 1/2 cup unsalted butter, softened 1 1/2 cups brown sugar 1/4 cup canola oil 1 teaspoon vanilla extract 2 eggs Icing: 2 cups sweetened coconut flakes 1 can/300 ml sweetened condensed milk 3/4 cup 35% cream 1 1/2 cups toasted pecans, chopped
21: Directions: Cake 1. With the rack in the middle position, preheat the oven to 180 C (350 F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside. 2. Place the chocolate in a bowl. Pour the hot milk over the chocolate and let stand for 1 minute. With a whisk, stir until smooth. Set aside. 3. In a bowl, combine the flour, cocoa powder, baking powder, and baking soda. Set aside. 4. In another bowl, cream the butter with the brown sugar, oil, and vanilla using an electric mixer. Add the eggs, one at a time, and beat until smooth. 5. Add the dry ingredients alternately with the milk and chocolate mixture. Pour into the pans and bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool on a wire rack. Topping 1. In a saucepan, combine the coconut and condensed milk. Heat gently, stirring constantly, until the mixture turns golden brown. Add the cream and stir to combine. Remove from the heat and stir in the pecans. Let cool slightly. Place a cake on a serving platter. Cover with half the topping mixture. Layer with the other cake. Top with the remaining coconut mixture. Let cool completely. Drizzle some melted chocolate overtop.
22: Molten Chocolate Lava Cake Ingredients Cake (makes 8): 8 ounces semi-sweet chocolate 3/4 cup unsalted butter, cut into cubes 5 eggs at room temperature 3/4 cup sugar 3/4 cup unbleached all-purpose flour 1 pinch salt
23: Directions: 1. With the rack in the middle position, preheat the oven to 200C (400F). Generously butter 8 ramekins and dust the insides with sugar. Set aside. 2. In a double boiler, melt the chocolate and butter. Set aside and let cool. Meanwhile, in a bowl, beat the eggs and sugar with an electric mixer until the mixture turns pale, doubles in volume and falls from the beaters in ribbons, about 6 minutes. On low speed, blend in the melted chocolate mixture. Add the flour and mix for about 1 minute. Divide the batter among the ramekins and place them on a baking sheet. Bake for about 10 to 12 minutes. Immediately invert each ramekin onto a plate and unmould. The centre should be slightly runny. **Note: You can store the cake batter in a sealed container in the refrigerator for 2 or 3 days. However, the cooking time for cakes made with cold batter will be 15 minutes instead of 12 minutes. You can also keep them in the freezer and when ready to cook, double cooking time!