Honey Balsamic Meatballs

Dear Jess,

I hope you had a chance to make the Quinoa 'Fried Rice' over your March Break! I am so happy you were able to come by for a visit during your travels through Peterborough! I miss our chats and giggles. It was nice to be 're-charged' with them last week.

Today was grocery day. This is a good thing because my fridge was empty. It looked like the Grinch came and didn't leave us a crumb! As sad as my fridge sounds, I was actually happy, because the possibilities for meals this week became endless! I could potentially get ingredients for whatever I wanted! Woot woot!

Jason says he has been feeling 'foggy' lately, and has asked if I wouldn't mind making him lunches with no wheat and very little sugar in support of him trying to do a 'cleanse'. This was exciting for me, because it means I get to do more cooking!

Both of these stories, when combined, are what lead me to make these meatballs. I was trying to think of filling, yet wheat-free recipes that would be appropriate (and easy to eat) for Jason's lunch(es).

This recipe does have a little bit of brown sugar in the sauce, and there is sugar in ketchup. I did less sugar and ketchup than it calls for, and added more honey and some agave nectar. It's fun to play around with these things!

Honey Balsamic Meatballs
from www.iowagirleats.com

For the meatballs:
1/3 cup uncooked quinoa, rinsed well
2/3 cup water
1 lb lean ground beef
1 egg, whisked
1 large shallot OR 1/2 small onion, grated or minced
2 garlic cloves, minced
1 Tbsp Worcestershire sauce
1/4 tsp dried thyme
1/8 tsp dried rosemary
salt and pepper

For the Honey-Balsamic BBQ Sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup browns ugar
1/4 cup honey
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1/4 tsp garlic powder
salt and pepper

Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan. Stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for 45 minutes or until suace is thick and has lost its vinegary bite, stirring every so often.

Meanwhile, combine quinoa and water in a small saucepan. Bring to a boil (lid on) and turn heat down to medium-low, and then cook for 10 minutes. Fluff with a fork then cool slightly.


Preheat oven to 400F. Line a baking sheet with foil. Place a cooking rack on top and sqray very well with nonstick spray. Set aside. (I didn't have a cooking rack that would fit on my baking sheet, so I just lined a large casserole dish with foil, and sprayed it well with olive oil.)

In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine. Add beef and mix to combine using hands. Separate mixture into eighths, then form three meatballs from each segment. This will give you 24 meatballs. (I got a few extra because I wanted to make them a tad smaller) Place on prepared cooling rack. Bake for 15-17 minutes, or until no longer pink in the center. Add meatballs to the sauce and serve! You could also transfer them into a crock pot set to 'warm' if you are doing a potluck/hockey game/party type of night.

I hope your return to school is seamless and a breeze! I, of course, miss you terribly and can't wait until our next visit!

So much love,

Slow Cooker Beef Roast with Portobellos and Onions

Dear Jess,

We had the best thunderstorm last night! It was loud, bright, and long! So amazing!

On Thursdays, I work for most of the day. Dinner tends to be either left overs, or something from the slow cooker.

I was looking for a good beef roast recipe, because I picked up beef when it was on sale last week. I was tired of seeing 'onion soup mix' or 'can of cream of mushroom soup' as ingredients in all of my search results. I'm gaining enough weight with this baby... the last thing I need is to add more sodium and preservatives to my food! Also, there just has to be a yummy solution without adding all this junk that should never be eaten to begin with. So this was my improvisation, and I must say it turned out spectacular!

Slow Cooker Beef Roast with Portobellos and Onions
my own experimental recipe
2 onions, chopped
2-3 carrots, chopped
2-4 lb beef roast
1-2 sprigs rosemary, chopped
3 cups beef stock (I used my homemade stuff!)
4-5 Portobello mushrooms, chopped
Salt and Pepper

Place onions and carrots in the bottom of your slow cooker. Place beef on top of onions and carrots. Place Rosemary on top of beef. Place mushrooms on top of beef.

Pour stock over everything.

Turn slow cooker on low and leave for 7 hours.

Remove Roast from slow cooker, and place on serving dish. Slice as desired. Using a slotted spoon, remove onions, carrots and mushrooms from liquid, and place with roast on serving dish.

I cooked my rice with the juice from the beef instead of water, and then used the rest of the juice to make a gravy. Dinner is served! 

I hope your August is enjoyable! We are heading to the cottage on Friday night for the weekend. I'm looking forward to some excellent relaxation.

My 'nesting' stage has started to rear its head. This week I painted our bedroom, and got caught up on all my cleaning and laundry! I am also enjoying some belly time most days to enjoy feeling the baby wiggling around in my tummy. Right now, life is good.

I love you and miss you. We have to plan a get together soon!

Love,

Hungarian Stew

Dear Sally, 

     For April the weather has still been cool and for that I always recommend stew. I had flipped past this recipe the other day when I was trying to plan the groceries for the week and hoped that it would warm me up. I am sure that wearing proper footwear and a jacket would also help but I refuse to revert back to boots. 
     I didn't quite have the right ingredients for this recipe so I did what I always do and improvised. When I make this again I may try tenderizing the beef before putting it in the pot or changing the recipe to vegetarian.

 

Hungarian Stew
(Adapted from Everyday Paleo Family Cookbook)

Ingredients

2 tablespoons coconut oil

2 pounds beef stew meat

2 carrots, cut into ½-inch rounds

1 green bell pepper, diced

1 small white onion, diced

6 garlic cloves, minced

4 tablespoons smoked paprika

2 teaspoons dried rosemary

½ cup tomato sauce

2 cups beef broth

sea salt and black pepper

Directions

1.     In a large pot, heat the coconut oil over medium heat.

2.     Add the stew meat and brown for 5-7 minutes.

3.     Add all of the veggies to the browned beef along with the garlic, stir well, and cook for 10 minutes.

4.     Add the paprika and rosemary and mix well.

5.     Cook for another 5 minutes.

6.     Pour in the tomato sauce and beef broth, mix well, and bring to a boil.

7.     Turn the heat down so that the stew is just at a simmer and cook uncovered for 2 hours.

8.     Before serving season with a little sea salt and black pepper.

Until the weather turns into consistent plus 15 degrees I will keep recipes like this stew close at hand. Looking forward to your next post as always.

Love, 

Bacon Appetizers and Muffin Sized Lasagna

Good Morning, and Happy Easter Monday! 

I hope your weekend was wonderful, and you were able to get outside and enjoy the beautiful Spring weather! It was snowing a little bit this morning (in typical April style), but the sun has now come out and it's looking like a cheerful day!

We celebrated my Mom's birthday this weekend, and Jason and I had the whole family over for dinner. Including significant others... this was a total of 10 people! We set up our living room with our 2 tables and had a lovely time!

Kristy came over to help me (which was awesome!) and the night was a success (company, food, atmosphere... everything!)

The Menu:

Bacon wrapped Dates

Hummus and Flatbread (homemade)

Arugala, Mango and Avocado Salad

Bussels Sprout, Parmesan and Toasted Walnut Salad

Muffin Sized Lasagna

Coconut and Dark Chocolate Cups

Baked Apple Halves 

I will be sharing two of these recipes with you today.

Bacon wrapped Dates
from Caitlin, who made them for Jason and me the last time we visited

Pitted Dates
Bacon, cut in half
Goat Cheese
Almonds
Toothpicks (sturdy ones)

1. Place one almond and a chunk of Goat cheese inside the date. Wrap in half a piece of bacon. Stab with a toothpick. Pace in a greased casserole dish.

2. Bake at 400F for 15-20 minutes. Let cool for 5 minutes.

3. Serve.

Always make more than you think you will need! Though they sound weird... they are so delicious!

Muffin Sized Lasagna
adapted from tablespoon.com

1/3 pound extra lean ground beef
salt and pepper
24 wonton wrappers
1 3/4 cup (7oz) freshly grated Parmesan Cheese
1 3/4 cup (7oz) grated Mozzarella Cheese (I used marbled)
3/4 cup (3oz) Ricotta Cheese
1 cup Pasta Sauce
Fresh Basil for Garnish (optional)

1. Preheat oven to 375F. DO NOT spray muffin trays!

2. Brown beef, and season with salt and pepper. (I added seasonings to my beef.) Drain.

3. Reserve 3/4 cup Parmesan Cheese and 3/4 cup mozzarella cheese for the top of your lasagnas. Start layering your lasagna. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.

4. Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.

5. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.

6. Garnish with basil and serve.

 

These are so yummy and so easy to adapt to individual tastes! This recipe makes 12... Kristy and I made 48. Half of the meat we seasoned with Thyme, Basil and Oregano. The other half we used Chili Powder, Cumin and Red Pepper flakes. They taste amazing the next day as well! Very good recipe to have! 

Lots of Love,

Cowbow Pasties AKA 'Man Pies'

-->

Dear Sally,

March Break has started and I cannot tell you how relaxing it is just to have time to tidy, cook and clean! Ede is here for a visit while his owners are away. He is already a favorite with one of our neighbours and he is a great dog to run with. 

I pulled Jamie’s America out of the cupboard last night and decided on a recipe for Cornish Cowboy Pasties. I didn’t really have the ingredients for this so I used what I could find in the fridge and freezer. Jesse really liked them. And I felt they turned out well considering my lack of ingredients. This recipe could easily be modified for vegetarian by adding beans in place of the meat.

Cowboy Pasties AKA ‘Man Pies’

Adapted from Jamie’s America

Ingredients

For the Pastry:

1 cup unsalted butter

1 ¼ cups hot water

4 ½ cups all purpose flour

1 teaspoon salt

1 large egg (beaten)

For the Filling:

1 red onion, peeled and diced

2 hot Italian sausages

1 - 8 oz piece of steak or stewing beef, cut into ½ inch chunks

6 sprigs fresh sage

½ tsp. dried rosemary

½ tsp dried thyme

½ tsp nutmeg

salt and pepper to taste

1 ¼ cups beef broth

2 tbsp. Worcestershire sauce

1 tbsp. flour

2 cups frozen mixed vegetables

3 potatoes chopped into small chunks

Directions

Preheat oven to 350°F. Bring your butter and water to a boil in a large saucepan, then take the pan off the heat. Stir the flour and salt into the mixture bit by bit with a spatula, until you’ve got dough. Tip it onto a floured surface and use your hands to shape into a smooth ball. Put the ball of dough into a floured bowl, dust the top with flour, then cover with plastic wrap and chill in the refrigerator for about 3o minutes while you make the filling.

Meanwhile, get a large frying pan and fry your chopped onion in a lub of olive oil for 10 minutes or until softened. Add the diced meat and sausage and fry for 5 minutes until brown, then add the rest of the chopped vegetables and herbs. Fry for another 5 minutes, season well with salt and pepper, then pour in the beef stock and Worcestershire sauce. Stir in the flour and simmer on a medium heat for 15 to 20 minutes, until most of the stock has cooked away and you’re left with nice thick gravy.

Dust a clean surface and a rolling pin with flour, then divide your pantry dough in half and roll each half out until it’s slightly thinner than ¼ inch. Use a cereal bowl (about 6 inched in diameter) to cut 4 circles out of each half, so you end up with 8 circles. Dust the circles with flour, and spoon your filling into the middle of each one. Brush the edges of the pastry with some of the beaten egg, then fold each circle in half over the filling and crimp the edges with your finger and thumb to seal them.

Line 2 baking trays with parchment paper, scatter a handful of cornmeal or polenta over the paper, and place your pasties on top. Brush the pasties all over with more of the beaten egg and sprinkle over a little more cornmeal. Bake in the hot oven for 30 to 35 minutes, or until golden, serve straightaway with a fresh green salad.

Hopefully we will be able to cross paths on Saturday. I'm soooo excited for spring and GARDENING! Jesse and I have some ideas for our garden and I can't wait to see yours. 

Love ya!

 

Italian Sausage and Beef Lasagna

Dearest Jess,

I am sick of always saying 'What a busy time!' I feel like such a wussy wimp! Oh well. Things have been busy, but my school  pictures job has tapered off and I am able to breathe as I contemplate what is to come next. I am getting caught up with housework and cooking. Laundry is finally manageable, and my kitchen has been thoroughly disinfected and wiped down. Hurrah!

This is the second time I have made this recipe. It's from Eat Shrink and be Merry, makes your house smell amazing, and is delicious! I recommend this to anyone!

Ooh-la-la-sagna!
From Eat Shrink and be Merry, Page 137

8oz (227g) light mild Italian Sausage
8oz (227g) extra-lean ground beef
1 cup chopped onions
2tsp minced garlic
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 jar (22oz/700ml) tomatoes with Italian herbs, undrained, cut up
1/3 cup chopped fresh basil leaves (I used Thyme this time)
1 tbsp balsamic vinegar
1/2 tsp freshly ground black pepper

12 uncooked whole wheat lasagna noodles
2 cups light ricotta cheese (16oz/454g)
1 pkg (10oz/280g) frozen spinach, thawed, squeezed dry, and chopped (I used fresh spinach)
1/3 cup grated Parmesan, Romano or Asiago cheese
1 egg
1 1/2 cups packed shredded light mozzarella cheese (6oz/170g)

1. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

2. To make sauce, spray a large, non-stick pot or deep, non-stick skillet with cooking spray. Remove casing from sausage and break into small pieces in skillet. Add ground beef, onions, and garlic. Cook an stir over medium-high heat until meat is no longer pink. Stir in oregano and crushed red pepper flakes. Cook 1 more minutes. Add pasta sauce, tomatoes, basil, vinegar, and pepper. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes.

3. While sauce is simmering, cook lasagna noodles according to package directions. Drain. Rinse with cold water and drain again.

4. In a medium bowl, mix together ricotta, spinach, Parmesan cheese, and egg. Refrigerate until ready to use.

5. To assemble lasagna, spread 1 cup meat sauce over bottom of baking dish. Top with 4 lasagna noodles, cutting pieces to fit if necessary. Spread 1/3 remaining sauce over noodles, followed by 1/3 mozzarella. Top with 4 more noodles, 1/3 sauce, all of the ricotta mixture, and 1/3 mozzarella. For top layer: 4 noodles, 1/3 sauce, 1/3 mozzarella.

6. Cover lasagna with foil and bake at 375F for 35 minutes. Uncover and bake for an additional 15 minutes. Uncover and bake for an additional 15 minutes. Let lasagna stand, uncovered, for 15 minutes before serving.

I love you and miss you, as always. I am thrilled to hear that you two are able to settle down a little bit. I can't wait to come and see what you've done to your house and have nice long visit!

Love,

Cleaning Out the Fridge

Dear Sally,

As time keeps slipping away and the wedding get closer I have started using up all the food in the fridge. Jesse told me yesterday that we will actually be going on a second honeymoon two days after the first one! Who would have thought. SO . . .  I have to use up the food in the fridge. This dinner I prepared last night was the strangest combination of recipes and ideas from my head but Jesse loved it!

I had two orange bell peppers sitting in the fridge on the verge of going squishy. I decided to make some stuffed peppers. I grabbed the ground beef that needed to be used, garlic, onion and started with that. I cooked up some garlic and herb rice I had in the cupboard and also grabbed the leftover Caesar Salad dressing I had from a couple of days ago.

I decided to do a simple salad with the peppers to keep things light and simple. I found a recipe for a green bean salad I was given back in May and I combined two recipes to make this one.

As I was combining ingredients and pulling from different recipes I wasn't sure what the outcome would be but it seemed to work really well. The flavours in the green bean salad are light and refreshing. The stuffed peppers we hearty and had a nice little bite to them.

I can't believe next weekend is the wedding! I just started to feel relaxed now that school is over but I have a lot more to do before I can really relax. I can't wait to see you.

All my love,

 

Dijon Green Bean Salad With Feta

 350g green beans (trimmed)
1 red onion thinly sliced
6 radishes thinly sliced
3/4 cup crumbled goat feta cheese
1 tbsp lemon juice
1 tbsp dijon mustard
2-3 tbsp olive oil
salt & pepper to taste

1. Combine the ingredients for the dressing and set aside. 
2. With a mandolin or a sharp knife, slice the onion and radishes as thin as possible.
3. Wash and steam green beans fro 5-8 minutes until tender. Remove from heat and place in a large bowl.
4. Add the onion, radishes and crumbled feta to the warm beans. Pour dressing over salad and toss lightly.
5. Sprinkle with salt and pepper and serve.

Roasted Bell Peppers with Italian Stuffing

2 bell peppers
300 g ground beef
3 cloves garlic
1/2 red onion diced
1 tsp worcestershire sauce
1 tbsp red wine
1/4 cup bread crumbs
1 tbsp Italian seasoning
1 cup season rice
1/8 cup Caesar Salad dressing
1/8 cup marinara sauce
1/8 cup green olives chopped

1. Combine beef, onion, garlic, worcestershire sauce, red wine, bread crumbs and Italian seasoning in a large bowl. Mix with hands until well combined. Cook over medium heat until no pink remains.  Set aside.
2. Cook the rice according to package directions. Remove from heat and place in a large bowl. Add the ground beef mixture, Caesar salad dressing, chopped olives and tomato sauce. Stir well to combine and set aside.
3. Slice the tops off the bell peppers, removing all the seeds and white bits inside. Stuff the peppers with the rice and beef mixture. Place in a 370 oven for about 25-30 minutes until the stuffing is cooked through and the peppers are tender. Remove from the oven and serve!

Jamie Oliver: Grilled Fillet Steak with the Creamiest White Beans and Leeks

Dear Jess,

I have made a binder. It contains all the recipes I have made that I would make again. I got tired of searching through dozens of magazines trying to find a recipe I had used months before. Now I can rip out the recipes and tuck them safely into my organized binder. Yesssssss.

What I made today will go in said binder. The steak was pretty straight forward... you can season it with whatever you want and cook it to your liking. The Lima beans and Leeks are what I am excited about. They are so soft and comforting. They make your kitchen smell amazing and you get to put white wine in them! Mmmmm, delicious. (Please excuse the brown plate... it does not compliment the meal very well, but it was all I had to work with...)

Jamie Oliver's Grilled Fillet Steak with the Creamiest White Beans and Leeks (Serves 4)
adapted from Cooking with Jamie
4 leeks, washed, trimmed and finely sliced
a small bunch of fresh thyme, leaves picked
2 garlic cloves, peeled and finely chopped
olive oil
a knob of butter
a wineglass of white wine
1lb 2oz good-quality canned lima beans, drained and rinsed
2-3 tbsp Greek yogurt
sea salt and freshly ground black pepper
7oz well-marbled fillet steaks (Can be any steak you like)
optional: The juice of one lemon

1. Sweat the leeks, thyme and garlic with a splash of olive oil and the butter in a saucepan on a low heat for 20 minutes until they are soft and sweet. Turn up the heat and add the white wine. Let the wine come to a boil, then add the beans and a splash of water, so that the beans are almost covered. Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy. Remove from heat. Add the Greek yogurt and salt and pepper. 

2. Grill Streak to your liking. Optional: squeeze lemon juice over steak and beans before serving.



I think next time I might add some spinach or kale to the mix. But honestly... the way it is... so good! 

I hope your weekend was enjoyable. The weather was spectacular! I haven't worn a jacket since Friday!

I love you,

Stuffed Fillet Steak, and Savory Cheese and Bacon Muffins

Dearest Jess,

I hope your holidays have been everything you hoped them to be. I found mine to be busy, but perfectly balanced with relaxation. As always, there were many family dinners, and friends in from out of town. It was all wonderful.

Yesterday was my first day back to work since the 23rd. Jason and I had planned a dinner to make on Sunday night, but other things came up, so it was pushed to last night. We got the recipes from this great book that Robin gave me for my birthday. It's called Mix & Match Meals. To fully appreciate this book you really need to go pick one up. When you open it, the pages are split horizontally in three sections. The top one: appetizers, the middle: entrees, the bottom: desserts. So as you pick which one you want for each stage of your meal, you can flip through all the sections separately and in the end have all three recipes open at the same time. This means the process of making your grocery list is greatly simplified.

The Menu: Stuffed Fillet Steak with chili and parsley butter, with Savory Cheese and Bacon Muffins.

I have mixed feelings about this meal. The muffins were surprisingly amazing. If you make them with whole wheat/grain bread crumbs they become a healthier option. The steak was... interesting. I'm not sure I'm a fan of a cream cheese filling for a steak. Maybe if it was whipped with some fresh herbs and spices? Or spinach? Or feta and/or goat cheese instead? It needed something else. The butter I would put more chili flakes in. That being said, it would be delicious spread on some fresh bread.

All in all, it was a pretty plate.

Savory Cheese and Bacon Muffins
adapted from Mix&Match Meals, Page 108 (starters) 
5 1/2 oz (150g) Canadian bacon, sliced
7oz (200g) Cheddar cheese, cut up into small cubes
1 1/4 cups whole wheat/grain bread crumbs
1/2 bunch of scallions, finely chopped
3 eggs
1/2 cup milk
salt and ground black pepper
Pam for greasing

1. Fry the bacon until cooked but not too crispy, then cut into bite-sized pieces. Mix together the cheese with the bread crumbs, scallions, eggs and milk. Stir in the bacon.
2. Season generously with salt and pepper, then spoon into 4 buttered ramekins (or into your muffin trays). Bake in the oven at 375F (190C) for about 25 minutes until risen and golden. Serve hot or cold.


Stuffed Fillet Steak with Chili and Parsley Butter
adapted from Mix&Match Meals, Page 64 (Main Course)
4 sirloin steaks, about 8oz (225g) each, cut to a minimum 1 inch (2.5cm) thick
4 1/2oz (125g) light cream cheese
1 tbsp olive oil
sea salt and freshly ground black pepper

for Chili and Parsley Butter
5 tbsp salted butter
1 tsp hot red pepper flakes
2 tbsp finely chopped flat-leaf parsley leaves


Spinach to serve

1. To make the chili and parsley butter, mix together all the ingredients in a bowl until well combined. Form into a sausage shape, and place in a piece of parchment paper. Roll up into a tube, twist each end of pepper, and chill for 30 minutes.
2. Heat the barbecue until hot. Take each fillet steak and, using a thin pointed knife pierce the side and move the knife from side to side to create a cavity, trying not to increase the size of the opening too much. Place a portion of cream cheese into each opening. Do not over stuff.
3. Grill the steaks on the barbecue over high heat for 3 minutes on each side, turning once. Set on a plate, and let rest for 5 minutes.
4. Serve on top of fresh spinach with a dollop of Chili and Parsley Butter for garnish.

I can't wait to hear about your travels! I hope all is and will continue to go safely.


Love,

Looking Back: The Favourites of 2011

Dear Faithful Readers,

It is that time of year again. As January 1st sneaks up on us, we are given these few relaxing moments to reflect on the year that is about to close behind us.

Many things have happened in these past 12 months that neither of us dreamed would come to be. Jess moved to a different city, received a real teaching position, and got engaged! Sally did her first 30 Day Hot Yoga Challenge, started learning Spanish, and successfully paid off half her student loan (and is still going strong!) Throughout everything we bonded and celebrated together. We also were blessed with an amazing community willing to give as much support, encouragement and love as we needed in whatever form they could. We are truly blessed, and inspired by you all.

In this post you will find your top 10 favourite recipes of 2011 (plus a couple of our favourites that didn't make the list). We wish you all a Merry Christmas and a Happy New Year.

 10. The Oo-la-la Burger

From Food and Drink Summer 2011

9. Cookie Ice Cream Pie 

From the brilliance of Jess Koning's Creativity 

8. Quinoa Risotto

From Food and Drink Autumn 2011

7. Grilled Hanger Steak with Horseradish Whipped Potatoes, Creamed Spinach, and Sauce Bordelaise  

From The New Brooklyn Cookbook, Page 116-118

6. Cinnamon Sugar Pull-Apart Bread

From this link 

  

5. Espresso-Chocolate Shortbread Cookies

From this link

4. Paprika Lamb Burgers and Home Made Oreos

From BBC Good Food and this link

 

3. Mountain Meatballs

From Jamie's America, Page 308

2. Sausage Carbonara

From Jamie's Italy, or JamieOliver.com

1. Broccoli Orecchiette, Zucchini & Bobboncini Salad, 

Prosciutto & Melon Salad 

From Jamie's Meals in Minutes

Jessica's Favourite of 2011: Sweet Potato Skins, Mushroom Polenta Diamonds,  and Flourless Chocolate Cake
From MarthaStewart.com 

 
Sally's Favourite of 2011: The Olé Burger

From Food and Drink Summer 2011

   

 

 

God Bless,

Red Passion, Green Envy

Dear Jess,

Let me first say: this recipe has been on my list of 'to make' since the Flank Steak. This is the other dish that involved red meat. Six months later here it is, and I must say: it was well worth the wait.

Last Christmas my brother Bill got me The New Brooklyn Cookbook by Melissa Vaughan and Brendan Vaughan. It consists of 'recipes and stories from 31 restaurants that put Brooklyn on the culinary map. It is amazing! Normally I read cookbooks like novels anyways, but this one... Oh my. It's heaven to read. There are amazing pictures of all the restaurants as well as an article about the history and personality of each restaurant and it's owner(s). Following that, each restaurant provided 2-3 of their recipes (all with pictures.)

Now, as much as I love this book, I have not (until now) ventured to make anything from it. Why? Because these are no ordinary recipes. They are gourmet. They are fancy. They are high maintenance. Now, I love these types of recipes... but this summer has not given me enough time to attempt such a thing. Until now. The wedding is in the past tense and I am finding time to do things the long way. Welcome to my newest adventure:

Grilled Hanger Steak with Horseradish Whipped Potatoes, Creamed Spinach, and Sauce Bordelaise
Serves 6, The New Brooklyn Cookbook, Page 116-118

 

For the sauce bordelaise

2 tbsp canola oil

1 small carrot, peeled and cut into 1/4 inch dice (about 1/4 cup)

4 celery stalks, cut into 1/4 inch dice (about 1 1/2 cups)

1 Spanish onion, peeled and cut into 1/4 inch dice (about 2 cups)

6 garlic cloves, thinly sliced

2 cups dry red wine

4 cups homemade or prepared veal stock, such as D'Artagnan Veal Demi-Glace (we used beef broth... it's all we could find)

1 fresh thyme sprig

1 bay leaf

6 whole black peppercorns

Coarse salt

For the whipped potatoes
1 1/2 pounds russet or Idaho potatoes, peeled and cut into 1-inch pieces
2 tbsp unsalted butter
1/2 cup heavy cream
1/2 cup milk
1 tbsp creme fraiche
2 tbsp prepared horseradish
Coarse salt and freshly ground black pepper


For the creamed spinach
2 tbsp unsalted butter, divided
1 shallot, peeled and finely diced
1 pound spinach, coarse stems discarded, leaves washed and drained
1/2 cup milk
1/3 cup heavy cream
1 tbsp all-purpose flour
Kosher salt
Pinch of cayenne
Pinch of freshly grated nutmeg

Six 10 to 12oz hanger steaks, trimmed of fat, sinew, and center connective tissue (we learned that you can only get these at a slaughter house. So we used Rib Eye Steaks instead)

1. To make the sauce bordelaise, heat the canola oil in a medium saucepan over medium heat. Add the carrot, celery, onion, ad garlic and saute until the vegetables are caramelized, about 15 minutes. Add the wine and reduce until almost all the liquid is evaporated, about 20 minutes. (We needed 30 minutes) Add the stock, thyme, bay leaf, and peppercorns. Bring to a boil, then reduce to a simmer and cook until the sauce is lightly syrupy and coats the back of a spoon, about 1 hour. (It never got syrupy for me. I think we needed at least 2 hours for this to happen. Next time I will make this in the afternoon to be sure.) Strain through a fine-mesh strainer into a clean pan, season to taste with salt, and set aside.

2. To make the potatoes, place them in a large pot and cover with cold salted water. Bring to a boil and cook until tender, 12 to 15 minutes.
3. Combine the butter, cream and milk in a small saucepan over medium-low heat. Bring to a simmer, then reduce heat to low, cover, and keep warm.
4. Drain the potatoes in a colander, then immediately pass them through a potato ricer into a large bowl. Slowly add the warm milk mixture to the potatoes and stir to combine. Fold in the creme fraiche and horseradish and season with salt and pepper. Keep warm.

5. Meanwhile, make the spinach. Melt 1 tbsp of the butter in a large saute an over medium heat. Add the shallot and saute until translucent, about 2 minutes. Raise the heat to high, add the spinach, and saute, stirring, until wilted, about 3 minutes. Set the spinach in a colander to drain for 10 minutes.
6. Combine the milk and heavy cream in a small saucepan. Bring to a simmer. Cover and keep warm.
7. Melt the remaining 1 tbsp butter in a heavy-bottomed pot. Add the flour and cook over medium heat whisking constantly, about 4 minutes. Slowly add the warm milk mixture, whisking constantly, until it thickens, about 1 minute. Season to taste with salt, cayenne, and nutmeg. Turn the heat to low and add the thoroughly drained spinach to the pot. Stir to combine well and cook until just heated through.

8. Prepare the grill for cooking or heat a ridged grill pan over medium-high heat until hot. Grill the hanger steaks on both sides, about 10 minutes total for medium-rare. Allow the steaks to rest for 5 minutes. Slice the meat against the grain into 1/2 inch thick slices.

9. Reheat the sauce bordelaise over low heat in a small, covered saucepan.

10. To serve, divide the potatoes among 4 plates. Top with creamed spinach and sliced steak. Drizzle with the sauce bordelaise.



I know. It looks like a lot. A LOT. However, the most important thing I learned from this one (which seems to be consistent throughout my life) is to take your time. Do one thing at a time. There was one moment when I got too many things going at once (to try to save time) and I burned my arm, burned the shallots and couldn't whisk what needed to be whisked constantly.

That being said, the end product was delicious. Even though our sauce didn't turn out (which I am told is an art to actually do... I will one day perfect it) the flavours and aromas were sublime. The potatoes in particular were a nice touch with the horseradish. To then be topped with some tasty (and a tiny bit spicy) spinach and a hunk of red meat... well... I will let you draw your own conclusions.

I look forward to trying more 'tricky' things from this book. It gives great opportunity for learning.

I love you,

A French Evening

Dearest Jess,

Things have been busy. But things have been so good. We were able to relax at the cottage this passed weekend. Lots of swimming, canoeing, wake-skating, sunbathing, and eating happened.

I know I have been doing lots of burgers this summer (summer burgers, and spanish burgers), but I have another one for you. I love burgers in the summer. And really, with the heat we've been getting I much prefer a BBQ meal to something that involves firing up the oven and/or stove. Even the microwave seems a bit much.

This burger is very light and very delicious. The Mushrooms give off such an amazing aroma, and the onions add a strong flavour with some amazing colour. The Brie is a nice creamy touch, but this would also be incredible with Goat Cheese!

 

The Ooh-la-la Burger

Red Wine Caramelized Onions

1 tbsp olive oil

1 sweet onion, thinly sliced

1/4 tsp each kosher salt and black pepper

1/4 cup red wine

1 tbsp packed brown sugar

Sauteed Mushrooms

2 tbsp olive oil

8oz button mushrooms, thinly sliced

1/4 tsp each kosher salt and black pepper

1 clove garlic, minced

1/2 tsp finely chopped fresh thyme

Burgers

1 1/2 lbs medium ground beef

1/4 cup finely chopped shallot

3 tbsp finely chopped fresh tarragon

2 tbsp grainy Dijon mustard

2 cloves garlic, minced

1/2 tsp each kosher salt and black pepper

4oz brie cheese, thinly sliced

8 slices French bread (not baguette) (we used stone mill bread)

Grainy Dijon mustard to taste

2 cups lightly packed washed and dried mache (lamb's lettuce) (we used spinach)

1. In a large saucepan, heat oil over medium heat. Add onion, salt and pepper and cook, stirring occasionally for 5-7 minutes or until onion starts to soften. Add red wine and sugar. Bring to a boil, then bubble, stirring occasionally for 2-3 minutes or until wine has almost completely evaporated.

2. Reduce heat to medium-low. Cover and cook, stirring occasionally for about 40 minutes or until onion is very soft and slightly sticky, reducing heat if onion starts to stick to saucepan. Remove from heat and let cool to room temperature.

3. In a medium skillet, heat oil over medium-high heat. Add mushrooms, salt and pepper. Cook, stirring often, for 8-10 minutes or until mushrooms are tender and golden grown. Stir in garlic and thyme. Cook, stirring for 30 seconds or until fragrant. Remove from heat and let cool to room temperature.

4. In a large bowl, combine ground beef, shallot, tarragon, mustard, garlic, salt and pepper, mixing gently but thoroughly. Form beef mixture into 4 even-sized patties about 3/4 inch thick. With the heel of your hand, make an indentation in centre of each patty (this helps burgers cook more evenly).

5. Cook patties on well-oiled Medium heat BBQ grill for 8-10 minutes, turning once.  Just before burgers are ready, top each burger with one-quarter of the brie cheese. Add bread slices to grill and toast on 1 side until golden.

6. Arrange 4 slices bread toasted-side down and spread with Dijon mustard. Top with mache (spinach), dividing evenly. Add a burger to each slice, along with caramelized onions and sauteed mushrooms. Top with remaining bread slices.

We paired these burgers with a Cabernet Sauvignon. I really liked the concept of using a strong, grainy bread instead of a bun. It really added to the flavour and brought something new to the burger concept. 

I hope everything is going well! I'm excited for this weekend! It was awesome to see you on Friday and Saturday. I miss you like crazy.

Love,

Sally