Cheesy Green Chile and Potato Chowder with Buttermilk Cornbread

Dear Jess,

For some reason I am craving comfort food this summer. All I want is pizza, mashed potatoes with gravy, stews, mac and cheese... the list goes on!

On yesterday's menu:

Cheesy Green Chile and Potato Chowder
adapted from www.eatliverun.com 

3 poblano peppers
1 large yellow onion, small diced
1 green bell pepper, small diced
3 russet potatoes, peeled and cubed
2 stalks celery, small diced
3 slices bacon
2 tsp minced garlic
1 quart chicken broth
2 tsp salt
2 cups milk
1/4 cup flour
1/2 cup Jalapeno Monterey Jack Cheese {plus additional for serving}
thinly sliced green onions

First, fire roast the peppers.

To do this, place poblano peppers right over the flame on your burner if you have a gas stove. Flip occasionally until every inch of the pepper is charred. If you don’t have a gas stove, place peppers underneath the broiler on a lined sheet tray {also flipping occasionally} until charred. Once charred all around, immediately remove peppers from heat and zip up in a plastic zip-loc bag. Let sit for 20 minutes then remove charred skin with the back of a knife and roughly chop up peppers.

While your peppers are cooling, fry the bacon in a large Dutch Oven or heavy  bottomed pot. Fry until crispy then remove bacon from the pot and drain on pepper towels. Keep grease in the pot!

Add your onion, bell pepper, garlic and celery to the hot grease. Saute for about six minutes over medium heat until veggies are just tender. Add cubed potatoes to the pot, as well as the poblano peppers, and toss well so everything is combined.

Pour in chicken broth and add the salt. Bring to a boil then reduce heat and simmer for about 35 minutes until potatoes are very tender {be sure to “test” with a fork or knife…nothing worse than biting into an uncooked potato!}. Add milk and sprinkle in flour. Whisk together so that no flour clumps remain and bring back to a simmer. Simmer for another 10 minutes. (I used my immersion blender for this one, as I wanted something more creamy!)

Turn off heat completely and add cheese to the pot. Stir well so cheese melts. Serve immediately with crumbled bacon, sliced green onions and additional cheese.


Buttermilk Cornbread
from www.allrecipes.com

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk*
1/2 tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp salt

Preheat oven to 375 degrees F. Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

*To make your own buttermilk, add one tbsp white vinegar or lemon juice to one cup of milk. Let stand for 10-15 minutes.

 I love you and miss you!

Love,

Pulled Pork on Homemade 30 Minute Rolls

Jess!

Mmmmm that last post made me so hungry! It looks yummy!

This meal came about because Pork was way on sale, my husband loves pulled pork, and I needed a slow-cooker meal to be bubbling all day while I was out and about. I simply Googled 'best slow cooker pulled pork' and found this recipe at allrecipes.com. I made a couple changes to suit our taste, and when I came home... my house smelled like I had been slaving away all day! What a delicious, scent! That being said... I also got home to realize I didn't have any buns. Thanks to Google once more, I found this quick bun recipe at realmomkitchen.com. I got home at 4:45, and I was able to pull the pork, make the buns, grate some carrots and apples (for the sandwiches), set the table and clean up my mess all by 5:30! I will be making this meal again!

30 Minute Rolls
adapted from realmomkitchen.com
1 cup plus 2 tbsp warm water
1/3 cup extra virgin olive oil
2 tbsp traditional yeast
1/4 cup sugar
1/2 tsp salt
1 egg
2 cups whole wheat flour
1 1/5 cups white flour

1. Preheat oven to 400 degrees

2. In a large bowl, combine water, oil, yeast and sugar. Allow mixture to rest for 15 minutes. (The yeast will bubble a lot!)

3. With a dough hook, mix in salt and eggs* and whole wheat flour until combined. Add white flour 1/2 cup at a time.

4. Shape dough into 12 balls. Place them on a parchment paper lined cookie sheet and let rest for 10 minutes

5. Bake at 400F for 10 minutes until tops are golden brown.

*If you want to add any seeds (which I definitely will next time!) add at the same time as your salt and eggs.

Slow Cooker Pulled Pork
adapted from allrecipes.com
1 tsp extra virgin olive oil
1 (2lb) pork roast
1 extra large onion, thinly sliced 
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup veggie broth
1/2 cup brown sugar
1 tbsp prepared yellow mustard
3-5 tbsp Worcestershire sauce
1 tbsp chili powder
2 large cloves garlic, minced
1 1/2 tsp dried thyme


1. Pour your extra virgin olive oil into the bottom of you slow cooker. Place the pork roast into the slow cooker.

2. Sprinkle sliced onion on top of roast.

3.  Combine remaining ingredients into a bowl and stir well. Pour sauce mixture on top of roast. Cover and cook on High for 5-6 hours, or on low for 7-9 hours.

4. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

 

As I mentioned before, I grated up some carrots and apple to put on the sandwiches. I added salt, pepper and little cumin to this mixture. So satisfying!

I really hope we can arrange something for Saturday! Let me know your plans when you have them!

Love,

Rosemary Olive Oil Bread

Jess!

Happy March Break!

The sun is out today, and I'm loving it! I know it has been a while since I have posted a recipe... I can only say it's because I have been trying so many new things that I couldn't decide which one to write about first! Also, I was so busy trying the new things... that I couldn't sit down to write about it.

So, here is the first of many new recipes to come:

Rosemary Olive Oil Bread
adapted from ahintofhoney.com
1 cup warm water (100-110 F)
1 Tbsp. organic brown sugar 2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
1-2 tbsp fresh garlic, minced
2 Tbsp. extra virgin olive oil
1 1/2 cups whole wheat flour
1/2 cup whole wheat bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone if you are using one... I just used a round pizza pan) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

This bread is so yummy, and makes your house smell heavenly!

Funny story though... I had to attempt this recipe twice. The first time my yeast was no good, so after an hour, I discovered my dough didn't rise at all! Talk about a bummer! Luckily it was one of those 'mosey-around-the-house' days, so my heart wasn't broken. I had no problem getting some fresh yeast and trying again. I have to say: It was well worth it! I served it with homemade chicken fettuccine Alfredo. Perfect comfort meal.

Love,

Dinner Rolls

Dear Sally, 

I have found Jesse's new favorite recipe. I was home sick last Monday and spent almost an entire afternoon on Pinterest and other blogs I stumbled upon in my travels. While I was mulling around I found an AMAZING recipe for dinner rolls at Nomemade . These are the fluffiest things I have ever made and Jesse tells me they are delicious. I served them two nights in a row when we were hosting guests and they were a big hit. Unfortunately (like most delicious things in this world) I can't eat them but I enjoy how much Jesse loves them so they are still wonderful to make. You need to set aside a morning or afternoon for these so that they have the right amount of time to rise. Trust me it is worth it!

Dinner Rolls

Ingredients:

2 c warm water

2/3 c milk

2 Tbsp dry yeast

1/4 c sugar

2 tsp salt

1/2 c butter (melted)

1 egg

4 1/2- 5 c all purpose flour

Directions:

In a Kitchenaid mixing bowl, stir in warm water and milk.

Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.

Mix on low speed until ingredients are wet, then 2 minutes at medium speed.

Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed.

Add 1/2 cup flour more at a time.

Dough should be soft, not overly sticky, and not stiff.

Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.  

Allow the dough to rise in a warm place until it doubles in size and rises to the top of the bowl.

 Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half.

Roll out 1/2 the dough into a circle.

Using a knife, cut the dough into 16 even slices.

 Begin to roll the slice of dough in, starting from the wide end and tuck the small point underneath.  

Place rolls on parchment-lined baking sheet.  

   

Do the same for the other half of the dough and let them rise for 1- 1 1/2 hours, until double in size.

Bake at 375 F for 15-20 minutes or until golden-brown.

I had to substitute regular milk for milk powder and I used the dough hook on my mixer right from the begining of the mixing process and it all worked out. You may want to grease your hands when working with the dough on the counter as it is quite sticky when it first comes out of the bowl. 

My search for amazing and simple recipes continues. I hope you are keeping warm in this chilly winter weather. 

Love, 

 

Jamie Oliver's Sher Ping Pancakes

Dear Jess,

On Mondays I do the grocery shopping. So on Sundays I always ask Jason, 'What would you like to eat this week?' He then goes through some cookbooks and picks one or two things he would like to have. I then add a third 'new' thing that I would like to try to make.

This week I was craving Sher Ping Pancakes from Jamie's America. That's right. I'm back to Jamie. I missed him and his creative food genius. I have, in fact, made this once before when I first got this cookbook. Probably just over 2 years ago. I made them the day Jason asked me on our first 'official' date. I remember I had trouble with the dough and was interested to see if I could do better. Also: they are delicious. Jamie says:

'Sher ping translates as "pan-cooked filled pancake," and they are one of the best things I've eaten in ages. A lovely lady from the north of China taught me how to make them at her food counter in the Roosevelt Food Court. It sounds like a cheat to explain how to make these pancakes, but it's well worth mastering, because you can swap the pork for other delicious fillings like chicken or seafood.' - Jamie's America, page 49

If you make these (which I definitely think you should) keep in mind that you will need the whole afternoon. The dough has to sit for a couple hours, and then after stuffing them they need to chill in the fridge for 20 minutes before you cook them.

I doubled this recipe and used whole wheat bread flour instead of white. (I know... risky... but it turned out so good!) I am going to try to freeze half of them and see how they turn out. (One single batch will make 8. A double makes 16.)

On last thing that is very important... I find you need way more water or less flour. You want your dough to be really stretchy. Whenever I do it exactly like the recipe it's always too dry.

Sher Ping Pancakes
from Jamie's America, Page 49

For the dough
3 1/4 cups white bread flour, plus extra for dusting (I used whole wheat bread flour)
scant 1 cup water
1/4 cup vegetable oil (I used Extra Virgin Olive Oil)
sea salt and freshly ground black pepper

For the filling
14oz ground pork, the best quality you can afford
a handful of finely grated white cabbage (No Frills didn't have any... so I used Savoy cabbage)
a small bunch of fresh cilantro, leaves and stalks finely chopped
a thumb-sized pieces of root ginger peeled and finely grated
4 scallions, trimmed and finely grated
sea salt
freshly ground Szechuan pepper (I used Cayenne pepper)

To serve
sweet chile or hot chile sauce
soy sauce
2 limes, cut into wedges

Make the dough by mixing the flour, water, vegetable oil, a bit of pepper, and a pinch of salt with a fork. Then use your hands to knead it until smooth and elastic. Cover it with plastic wrap and let it rest for a couple of hours.

When you're ready to make your pancakes, mix all your filling ingredients together in a large bowl. Use your hands to really scrunch everything together, and season well with a good pinch of salt and Szechuan pepper.

Dust a clean surface with flour and cut the dough into 8. Divide your filling into 8 even piles. Oil a sheet pan and your hands. Pick up a piece of dough and create a patty like a mini pizza about 4 3/4 inches across and 1/2 inch thick. (I just do it as thin as I can while pretending I'm making a pizza with Dad's secret recipe dough.)

Take one of your piles of filling and pop it into the middle of the dough. Pat it flat with your fingers, then slowly stretch the edges of the dough out, folding them back in over the pork mixture. Do this all the way around and, once closed, press down on the stuffed pancake with your hand. It should be about 1 inch thick and 3 1/4 inches across. (mine were wider because I find it easier than doing it on the frying pan...)

Do the same with the other 7 pancakes, then lay them on your oiled sheet pan and put them into the refrigerator for about 20 minutes or so. After that, get a large dry frying pan on a medium heat. Add a tiny drizzle of oil and lay each pancake, folded side down, in the pan. Gently push down on them with a spatula to flatten them slightly. Keep doing this until they're about 1/2 inch thick and about 4 inches wide. Be careful that the pan's not too hot, though, otherwise your pancakes will brown before they're properly cooked through.

After about 4 minutes you'll have a nice golden color happening, so turn the pancakes over, push them down lightly, and cook them for 4 minutes on the other side. Only push down once on this side. When they're golden and crisp, the meat will be perfectly cooked, but you can always break one open to check.

To serve, pour some chile sauce into one bowl and some soy sauce into another. Pop a few wedges of lime on the side for squeezing over, and dunk away in your sauces. These pancakes hit all the right spots!

So yummy!

I have so much to tell you about Spain! The trip was incredible (duh!) and I will post an entry all about the food we tried once I get all the pictures together! I have already tried to make a couple of them at home!

I love you and miss you. I hope we can get together soon.

Love,

My First Ice Day

Dearest Sally,

IT IS AN ICE DAY!

I woke up this morning feeling joyful and ready for an exciting day in the world of kindergarten. I had wonderful plans for a letter N craft to be followed by a night scene

craft. My dreams were shattered when I got the phone call at 6:30 that is was an ice day. I always wondered what it would feel like to have a snow day as a teacher . . . . it is better than when you are a kid.

Last night was Jesse’s birthday (he is now 26) and I made him a feast! On the menu was Fig and Roasted Walnut Salad with Honey Balsamic Vinaigrette, No-knead Cranberry Focaccia, and Chicken Wellington with Mushrooms and Spinach. I had to work all the cooking

in and around a meeting at the school, which kept the evening exciting. I combined the recipes from two different Food and Drink magazines and it turned out quite well.

Since I have the day off today I will most likely be bothering you to talk about your wedding and such. Have fun! I know I will.

Fig and Roasted Walnut Salad with Honey Balsamic Vinaigrette

Salad

¼ cup walnut pieces

12 dried figs, but into eighths

8 cups spinach

½ cup sliced red onion

¼ cup crumbled feta cheese (I used soft goat cheese)

Dressings

3 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp honey

1 ½ tsp Dijon Mustard

1 clove garlic

Preheat oven to 350F

Place walnut pieces on a baking sheet and bake for 6-8 minutes or until nuts are golden brown and fragrant. Remove from heat and cool.

In a large salad bowl, toss figs, spinach, onion, roasted nuts and feta cheese.

In a small bowl, whisk together oil, vinegar, honey, mustard and garlic.

Drizzle salad with dressing and serve immediately.

No-knead Cranberry Focaccia

1 tsp instant or traditional yeast

1 ½ cups water, just warm to the touch

2 ¾ to 3 cups all-purpose flour

1 ½ tsp salt

1 cup sweetened dried cranberries

½ cup raisins

2 tbsp unsalted butter

1 tbsp coarse sugar (organic)

Proof yeast by sprinkling it over water in a large mixing bowl and setting it aside for 5 minutes. Then stir to dissolve yeast. Meanwhile, line a 9-inch round or square cake pan with aluminum foil, extending up and slightly over the side.

Add 2-¾ cups flour all at once to the proofed yeast; stir with a large rubber spatula or wooden spoon until flour is absorbed. Dough should be sticky, but not wet. Stir in additional flour if needed. Cover bowl with plastic wrap; let rest for 1 hour until doubled.

When dough has doubled, sprinkle salt evenly overtop; stir thoroughly. Let rest 10 minutes then add cranberries and raisins; mix well into dough.

Brush some melted butter over pan bottom and sides. Scrape dough into pan. Using buttered fingers, pat our to cover the pan bottom completely; top is rough in appearance. Brush with remaining butter.

Adjust rack below over centre; preheat over to 375F. Loosely cover pan with plastic wrap. Let rise for 30 minutes in warm spot on top of or near warm stove. Then uncover; sprinkle top evenly with coarse sugar.

Bake for 30-40 minutes or until richly golden. Cool on rack for 5 minutes. Using foil edges, lift loaf from pan. Remove foil and continue cooling bread on a rack. Cut warm loaf into wedges or slices to serve.

Chicken Wellington with Mushrooms and Spinach

8 cups packed baby spinach

½ cup water

2 tbsp extra virgin olive oil

2 shallots, finely chopped

4 cloves garlic

¾ cup garlic and herb cheese (I used goat cheese)

2 tbsp breadcrumbs

2 cups chopped mushrooms

1-½ tsp herbs de Provence

3 boneless skinless chicken breasts

Pinch of salt and pepper

1 pkg. puff pastry

1 egg beaten

Bring spinach and water to a boil in large nonstick skillet, stirring for about 3 minutes or until wilted. Drain and press out excess water; place in bowl and set aside.

Return skillet to medium heat and add half of the oil. Cook shallots and garlic for e minutes or until softened. Add spinach and cook for 1 minute. Return to bowl and add cheese and bread crumbs. Stir until well coated; set aside.

Heat remaining oil over medium-high heat in same skillet and cook mushrooms and herbs de Provence for 5 minutes or until liquid starts to appear in skillet. Add chicken and cook, stirring for about 10 minutes or until chicken is no longer pink. Season with salt and pepper; set aside.

On a floured surface, roll out pastry to a 26x12 inch rectangle; place on large piece of parchment paper. Spread spinach mixture in centre of pastry leaving about 4 inches on long sides and 2 inches on short sides. Top with chicken mixture. Brush edges with egg and fold up short sides over filling, then overlap 1 long side over filling and lift remaining pastry to reach pastry on top, overlapping slightly, and pinch seam to seal. Brush all over with egg and let stand for 5 minutes to dry slightly

Preheat over to 425F

Bake for about 30 minutes or until golden brown and puffed. Let stand 5 minutes before slicing.

I have so many things to share with you and I can't wait to see/talk to you.

Love,

Ding-Dong the Bells are Gonna Chime: Eat Clean Meatloaf

Dearest Jess,

You are so amazing. I just really want you to know that. I was so touched that you and Jesse (despite you're busy schedule) came last minute to Peterborough to celebrate our engagement. (I am getting a little misty-eyed thinking about it.) You are such an amazing blessing in my life. I can't imagine how my life would be without you in it. Thank you thank you thank you.

That being said... here are some recipes that I made on Saturday with no idea that when they were finished I would become 'the future Mrs. Ufkes'! They all turned out amazing. I would recommend each of them. They are simple and delicious!

Turkey Loaf to Live By
From The Eat-Clean Diet Cookbook, Page 202
2 tbsp/30ml best-quality olive oil
2 purple onions or Vidalia onions, finely chopped
1/2 cup/120ml finely chopped celery
Sea salt and fresh ground black pepper
6 cups / 1.4L baby spinach leaves, washed
6 cups / 1.4L baby arugula leaves
1 tsp / 5ml water
1 cup / 240ml basil leaves
1/4 cup / 60ml minced cilantro
4 egg whites + one yolk
1 tbsp / 15ml tomato paste mixed with one tablespoon water
3/4 cup . 180ml low-sodium chicken or vegetable stock
2 1/2 lb / 600ml ground turkey breast (or chicken breast), no skin or fat included, or textured vegetable protein
3/4 cup / 180ml oat bran (if you don't have oat bran use oatmeal that has been ground in the blender) - uncontaminated for gluten free
1/4 cup / 60ml ground flax seeds
Cooking spray


1. Preheat oven to 375F / 190C. Make sure there is a rack in the center of the oven. Heat olive oil in a nonstick pan and cook onions and celery until they are translucent but not brown. Season with salt and pepper and transfer to a small bowl to cool.


2. Add baby spinach and arugula leaves to the pan with one teaspoon of water. Cook until the greens are wilted. Remove from heat and let cool. Add basil and cilantro to the wilted greens and mix well.


3. In a large bowl add egg whites, yolk, tomato paste mixture and stock. Mix well. Add ground turkey or TVP, oat bran and flax seeds along with cooked onions and celery. Spray clean hands with cooking spray and mix the turkey concoction well.

4. In a 10" loaf pan coated with cooking spray, place half of the turkey mixture, spread evenly, using clean hands, transfer wilted greens and herbs to loaf pan. Distribute evenly on top of the turkey mixture already in the pan. Now place remaining ground turkey mixture on top of the wilted greens. Make the top smooth with your hands.

5. Bake the turkey loaf for 1 1/2 hours or until the meat thermometer registers 160F / 71C. Remove loaf from the oven and let cool for 15 minutes so everything sets properly. Once cool, remove loaf from pan and cut into one-inch-thick slices using a very sharp knife. Arrange on a serving platter and serve immediately. Refrigerate leftovers and use for lunch.

I also made Stuffed Red Peppers which I really liked. But we forgot to take pictures... so you will have to wait until the next time I make them to see pictures and get the recipe...

Goat Cheese and Cracked Black Pepper Bread
from the book that came with the Bread maker

I don't have the recipe for this with me now, but it's just out of the little booklet that came with the Bread maker. This was the very first time I had ever made bread. Even though it's considered cheating (in many circles...) I decided to use the Bread maker... and after using it I have decided I am in love with it.

It was after these pictures were taken that I turned around and gave Jason a big hug and said 'This is the perfect day' only to have him respond: 'You know what would make it even more perfect? If you said you'd marry me' while pulling out a ring from his pocket and getting down on one knee.

I love you so much. Thank you again for being you.

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,

A picnic in the park

Dear Sally,

Where has the month gone? I remember the beginning of June as if it were yesterday and here we are already near the end of August. Since we got back from the wedding both Jesse (yes Kim the other one) and I have been super busy.

As you know we each take turns planning a special date each month and it was my turn this time. We usually plan for the 14th of the month but because we were away for the weekend I opted for last night instead. With little time to prepare after work on Monday I quickly put together nibblies for a special picnic for two. We drove around the countryside of Newmarket looking for the perfect place to spread out our treats and found a little park in the middle of nowhere. I made a special veggie dip for us lactose-free folk, panchetta wrapped asparagus, homemade spicy pizza (for Jesse) and chocolate dipped fruit (also for Jesse). OH! AND I made deviled eggs with a spicy yolk mixture. Everything was delicious and as usual there was too much for just two people but MAN was is yummy.

I think cutting out wheat is one of the best things you can do for the GI system. I have been playing with alternatives as well and find that things can be very yummy without all the grains.

This letter is getting long but I just wanted to let you know that I am very excited for your Spanish lessons. I expect great things when you start your course and will hopefully be able to learn a thing or two from you.


Love Always,
Jessica


Recipes
(Adapted from 200 Best Lactose Free Recipes and Jamie's America)


Creamy Vegetable Dip
1 cup lactose free yogurt
1/4 mayonaise
1 clove garlic
1 Tbsp lemon juice
1 Tbsp dried tarragon

Mix all ingredients together and refrigerate for at least 2 hours


Bacon Wrapped Asparagus
1 bunch asparagus
100g Panchetta

Wash and blanch asparagus for no more than 2 minutes. Wrap 2 spears with once piece of panchetta and place on a baking sheet. Bake in the oven at 400 degrees for about 8 minutes or until panchetta is crispy. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

Homemade Flatbread Pizza

Dough
2 1/2 cups flour
3-4 Tbsp olive oil
1 tsp salt
1 Tbsp baking powder
1/3 cup warm water plus more if needed


1. Mix the flour, salt and baking powder in a bowl.
2. Make a well in the center and pour in the olive oil and warm water. Use a fork to combine all ingredients adding more water as needed. Mix until the dough just comes together and let set for about 30 minutes.
3. Divide the dough into 5 small balls and flatten out with your hands.
4. Place each flatbread on a baking sheet or directly on the rack and bake for approx. 7 minutes on each side.
5. Cover with desired topping and bake again for about 10 minutes.

I used pizza sauce, olives, jalapenos, panchetta and cheese on Jesse's pizza but you can use whatever you want.

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