Simple Green Salad with Oil Free Dressing

(about 4 servings)

This is what I often make whenever I want a simple and light green salad. Depending on what I have on hand, I might swap out the apple for a tomato, the horseradish for mustard, or the poppy seeds for toasted sunflower seeds.

6-7 cups mixed lettuce, in bite sized pieces
1 apple, sliced thin
1/4 cup freshly squeezed orange juice, (1 orange)
1-2 tbsp balsamic vinegar, to taste
1/2 tsp prepared horseradish
1 tbsp poppy seeds
salt and freshly ground black pepper, to taste

Place the lettuce in a salad bowl. Add the apple slices. Toss the apple in a bit of orange juice first if you aren't planning on serving this right away; that will keep the apple slices from turning brown.

Combine the orange juice, vinegar, horseradish, poppy seeds, salt and pepper in a small bowl or glass.

When you are ready to serve the salad, pour the dressing over it and toss.

Potato Omelet

(8" omelet)

I had some leftover boiled potatoes which I used to make this omelet. The nice thing about this dish is it's good either hot or cold.

2 tsp olive oil
1-2 cloves garlic, minced
1 small onion, chopped
2 boiled potatoes, sliced (about 12 oz)
salt and freshly ground black pepper
2 large eggs
2 tbsp milk

Heat the oil in a small non stick skillet and add the garlic. Fry for about one minute, then add the onion. Cook for about 5-8 minutes until the onion is soft.

Add the potato slices, salt and pepper (to taste) and gently toss the mixture in the skillet until the onions and potatoes are well combined.Cook a minute or two until the potatoes have heated up.

Beat the eggs and milk together with a fork. Pour this evenly over the potato and onion mixture. Shake the skillet until the egg is evenly distributed. Cook for about 3-4 minutes until the bottom of the omelet has browned.

Gently push the sides all around to make sure they aren't sticking to the pan. Place a large plate over the skillet and carefully invert the omelet onto it. Slide the omelet back into the skillet and brown the other side.

Remove from heat and serve either warm or cold.

Daring Baker Challenge, Oct, 2010; Jam Filled Donuts

(about 2 dozen)

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I decided to make the yeast donut with a jam filling which is similar to a donut my mother used to make for us when we were children. I have never made them before and was very keen to give it a try. This month's challenge gave me that opportunity.

I adjusted Kate Neumann's recipe slightly by adding the jam before I fried them instead of afterwards (like my mother did). These donuts were amazing. I was very glad I only made half the recipe.

Adapted from Kate Neumann's Jelly Filled Bomboloni

Ingredients

1/2 cup plus 1 tablespoon lukewarm water

1 1/2 envelopes active dry yeast (3 1/4 teaspoons)

1 1/2 tablespoons honey

3 cups all-purpose flour, plus more for dusting

3 tablespoons milk

6 large egg yolks

1/3 cup granulated sugar, plus more for rolling

2 teaspoons kosher salt

3 tablespoons unsalted butter, softened

3/4 cup  preserves 

3 cups canola oil, for frying

Confectioners' Sugar, for dusting 

 

I wet the dough slightly before I placed the second layer over and this turned out to be completely unnecessary. The dough seemed more reluctant to stay sealed than the second half I made without wetting it first.

Directions

1. In the bowl of a standing electric mixer, mix the water, yeast, honey and 1 cup plus 2 tablespoons of the flour. (Alternatively, whisk the ingredients by hand.) Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.
2. Return the bowl to the mixer, fitted with a dough hook. Add the remaining 13/4 cups plus 2 tablespoons of flour, along with the milk, egg yolks, 1/3 cup of granulated sugar and the salt. Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough will not pull away from the side of the bowl. Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap. Refrigerate overnight. The dough will not rise. 
3. In a large saucepan, heat the canola oil to 360°. Line a rack with paper towels. Fill a shallow bowl with 1/2 inch of granulated sugar. On a lightly floured surface, roll out the dough a scant 1/4 inch thick. Using a 2-inch round biscuit cutter, stamp out 32 rounds; do not reroll the dough. Fry the rounds, 8 at a time, until they are browned, about 4 minutes. Be sure to keep the oil between 360° and 375°. Drain the bomboloni on paper towels, then roll them in the granulated sugar. Continue frying and rolling the remaining bomboloni.
4. Fit a pastry bag with a plain donut tip (or a 1/4-inch tip) and fill with the preserves (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the bomboloni and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible. Dust the bomboloni with confectioners' sugar and serve warm.

Kartoffelsalat; German Potato Salad

(4-6 servings)

I made this yesterday and served it warm with the schnitzel. There was a bit left which I had cold today and it was equally tasty.

This potato salad is a nice change from the version which uses mayonnaise.

2 lbs Yukon gold potatoes
2 tsp butter
1 medium sweet onion, chopped ( about 1 1/2 cups)
1 cup strong chicken broth
1/4 cup white vinegar
2 tsp hot mustard
2 tbsp chopped fresh chives
salt and freshly ground black pepper to taste

Boil the potatoes in salted water until they are done; about 15-20 minutes. Let them cool a bit, then slice them into a bowl.

Melt the butter in a skillet and add the onion. Saute for about 5 minutes or until the onion has softened. Add the broth and cook for another 5-6 minutes. Remove from heat.

 German hot mustard

Stir in the vinegar and hot mustard. Pour over the potatoes. Add the chives, salt and pepper (to taste), then toss gently. I just lightly shake the bowl up and down and this keeps the potato slices from breaking up. The liquid will mostly absorb into the potatoes during the first few minutes.

Can be served warm or cold.

Pork Schnitzel

(4 servings)

The last time I made schnitzel, my mother told me my grandmother's crust was always nice and bubbly looking because she added water to the hot oil and steamed them as they were frying. Well, I decided to give that a try.. what a mistake, lol.

I added about 2-3 tbsp water to the hot oil and threw a lid on right away. I could hear the spatter go on for a few minutes.. the lid didn't fit the skillet perfectly, so steam and oil was dripping out around the rim leaving me wondering if I was going to have a grease fire on top of my gas range.

When the noise died down, and the excitement passed, I removed the lid and those schnitzel looked the same to me as they always do when I make them. I'll have to let my mother know when she returns from her trip.

4 thin cut boneless pork chops, (about 1 lb)
salt and freshly ground black pepper
3 tbsp flour
2 eggs, beaten
2/3 cup bread crumbs
oil for frying
sliced lemon for garnish


Heat about 1 inch of oil in a skillet to about 360° F.

In the meantime pound the pork chops thin with a meat hammer. Sprinkle them with salt and grind a bit of pepper over them. Sprinkle the flour evenly over a plate and dredge each piece of meat through it, both sides.

Place the egg in a second dish and coat each piece of meat, both sides.

Finally, sprinkle the bread crumbs evenly on a plate and coat both sides of the meat with those.

When the oil is hot enough, fry each piece for 1-2 minutes on each side. Drain them on paper towels, then serve with lemon.

Chicken Thighs with Onions and Prunes

(4 servings)

This is a dish I tend to make in the fall or winter. It's cooked slowly on the stove top until the flavours intensify and the meat becomes fork tender.

There was a time I made this with pearl onions, but these days I rarely have the patience to peel the little buggers. I just slice a couple of onions instead.

1 tbsp olive oil
2 - 3 cloves garlic, minced
2 - 3 yellow onions, sliced (about 3 cups)
1/2 tsp ground cinnamon
1/2 tsp cumin
1/4 tsp ground ginger
1 tbsp tomato paste
1 cup dry red wine
2 tsp Better Than Bouillon, Chicken Base
1 tbsp freshly squeezed lemon juice 
 8 skinless and boneless chicken thighs, (about 1 1/2 lbs)
freshly ground black pepper
8 - 10 pitted prunes


Heat the oil in a large saucepan and add the garlic. Saute for about a minute, then add the onion. Lower the heat and cook until they begin to soften and turn a golden brown; about 15 - 20 minutes.

Stir in the cinnamon, cumin, ginger and tomato paste. Dissolve the chicken base in the wine and pour over the onions. Add the lemon juice and stir to combine.

Arrange the chicken over the onion mixture. Dust with the black pepper. Distribute the prunes evenly between the chicken.

Cover the pot and cook over low heat for about 1 - 1 1/2 hours or until the chicken is very tender. Turn the chicken pieces over about half way through.

Adjust the seasoning with salt and pepper if necessary and serve.

*This reheats nicely the next day.

Daring Cooks Challenge Oct, 2010; Dolmas

  
Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.

The past few months I have been taking part in the Daring Baker Challenges and have been wanting to try out the Daring Cooks Challenge as well. I was thrilled to find out this month's challenge was making Dolmas. I love them, but have never made them before.

I couldn't decide between the recipes, so I combined them a bit. I made the cold rice version because the spices and herbs (I used fresh mint instead of dried) appealed to me, and to that mixture I added about 1/2 lb of ground lamb, a small handful of pinenuts and dried currants. I also reduced the amount of olive oil to 1 tablespoon from the 2/3 cup which the recipe called for, which was way too much in my opinion (I used water instead), then I tucked a few prunes between the dolmas before I cooked them and omitted the sugar. They were delicious, and I will definitely make them again!

I have copied out the recipes as they were given to us:

Grape Leaves Stuffed with Ground Meat and Rice with Apricot Tamarind Sauce/ Yebra
Adapted from Aromas of Aleppo by Poopa Dweck and Michael J. Cohen. Published by Harper Collins, 2007
Yield: 6 to 8 servings

Ingredients for hashu/filling:
1 pound (455 gm) ground (minced) beef
1/3 cup (80 ml) (2 1/3 oz) (65 gm) short grain rice
1 teaspoon (5 ml) (6 gm) all spice
2 tablespoons (30 ml) vegetable oil
1 teaspoon (5 ml) (6 gm) cinnamon
1 teaspoon (5 ml) (3 gm) kosher (coarse) salt **if using regular table salt only use ½ tsp.**
¼ teaspoon (1¼ ml) (1½ gm) white pepper
1 onion, chopped **optional**
1 cup (5½ oz) (150 gm) pine nuts **optional**

Directions:
1.Soak rice in water, enough to cover, for 30 minutes. Combine meat, rice, allspice, vegetable oil, cinnamon, salt, white pepper, and if desired, onion and pine nuts, in a large mixing bowl. Mix well.
Ingredients for assembly:
1 pound (455 gm) hashu/filling (see recipe above)
36 preserved grape leaves, stems trimmed, drained, rinsed and patted dry
1 tablespoon (15 ml) vegetable oil
6 dried apricots – or more if you desire
3 tablespoons (45 ml) tamarind concentrate **if you can’t find it, you can omit it**
¼ cup (60 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) (9 gm) kosher (coarse) salt **if using regular table salt only use 1.5 tsp.**
Notes:
If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
Tamarind is actually fairly easy to find.  There is a paste that is in package already made up.  You can find it at Asian, Mexican or Indian grocers.  You can also find the pods (a little more difficult) and make it yourself.  It is akin to a sweet/tangy tea flavor. If you can’t find it, you can skip the sauce all togheter. The grape leaves will be just as delicious without the sauce. But we hope that those that can find it will use it.
Directions:
1.Place a grape leaf on a flat surface, vein side up. You can trim the little stem if you would like.
2.Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge.
3.Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long.

4.Repeat with the remaining leaves and filling.
a.(You can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag place back in the freezer.)
5.In a medium saucepan put in the vegetable oil and then place the filled grape leaves in the pot.
6.Place apricots in between the stuffed grape leaves. Cover and cook over low heat for 5- 8 minutes or until the grape leaves begin to sweat.
7.Using all three tablespoons, place a little of the tamarind concentrate, if using, over the rolls.
8.Combine lemon juice, salt, and water then add to pan, filling it ¾ full.
9.Weigh down the grape leaves with a heat proof plate or board to prevent them from unraveling. Cover and bring to a boil over medium high heat. Reduce the heat to low and simmer for about 40 minutes.
a.Alternatively, place the saucepan in an oven preheated to moderate 350°F/180°C/gas mark 4 and cook for an hour.
10.Spoon cooking liquid over the grape leaves occasionally. You will know they are done, when the grape leaves are neither soupy nor dry.
11.Tilt pan sideways over serving platter, allowing the grape leaves to tumble out. Try not to handle them individually to reduce unraveling.
a.Alternately you can try spooning them out very gently.

Wara Einab or Dolma/Cold Stuffed Grape Leaves
Adapted from Claudia Roden's The New Book of Middle Eastern Food a Borzoi Book, published by Alfred A. Knopf
Yield: 6 to 8 servings

Ingredients
24 – 30 preserved or fresh grape leaves.
1¼ cups (300 ml) (9 oz) (250 gm) long grain rice
1- 3 tomatoes, peeled and chopped
1 large onion, finely chopped or 4 tablespoons (60 ml) (35 gm) finely chopped scallions
2 tablespoons (30 ml) (25 gm) finely chopped flat leaf parsley
2 tablespoons (30 ml) (15 gm) crushed dried mint
¼ teaspoon (1¼ ml) (1½ gm) ground cinnamon
¼ teaspoon (1¼ ml) (1½ gm) ground allspice
1 teaspoon (5 ml) (6½ gm) dill
Salt and pepper
2 tomatoes, sliced **optional**
3 or 4 cloves garlic
2/3 cup (160 ml) extra-virgin olive oil
1 teaspoon (5 ml) (5 gm) sugar
Juice of 1 lemon or more

Notes:
If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
Directions:
1.Pour boiling water over the rice and stir well, then rinse with cold water and let drain.
2.Mix the rice with the chopped tomatoes, onion or scallion, parsley, mint, cinnamon, allspice, dill, salt and pepper to taste.
3.Place a grape leaf on a flat surface, vein side up.

4.Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge.

5.Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long.

6.Repeat with the remaining leaves and filling.


a.(You can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag place back in the freezer.)
7.Pack the stuffed leaves tightly in a large pan lined with tomato slices or imperfect grape leaves Place a whole garlic clove in between them for extra flavor. The tightness will help prevent the rolls from unraveling.

8.Mix together olive oil, 2/3 cup (160 ml) water, sugar and lemon juice and pour over the stuffed leaves. Put a small heat proof plate on top of the leaves to prevent them from unwinding, cover the pan and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding water occasionally, a cup at a time, as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve cold.
There are many variations you can use but here are just a few suggestions:
Add ¼ cup (60 ml) (1½ oz) (45 gm) raisins or currants and ¼ cup (60 ml) (1⅓ oz) (40 gm) pine nuts to the filling.
Mix a pinch or two of powdered saffron with the olive oil and water before pouring over the stuffed grape leaves.
Soak about ¼ cup (60 ml) (1½ oz) (45 gm) dried chickpeas in water overnight. Crush them using a processor or blender and add them to the filling. In this case use ¼ cup (60 ml) (1¾ oz) (50 gm) less rice. You could also use drained canned chickpeas.

Easy Chunky Tomato Soup with Goat Cheese

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(2 servings)

The weather has finally cooled down a bit which has put me in the mood for tomato soup. In recent years I have been using goat cheese instead of cream for a lot of soups or sauces which have cream added to them towards the end. I like the taste and in this case it works well with the tomatoes.

I decided to try a can of fire roasted tomatoes which were wonderful in this soup.

2 tsp butter
1/2 clove garlic, minced
1 medium onion, chopped ( about 1 cup)
1 tbsp unbleached flour
1 14.5 oz can fire roasted or regular diced tomatoes
2 tsp fresh dill, chopped
1 cup vegetable broth (I combine water with a 1 tsp of Better than Bouillon, Vegetable Base)
2 tbsp soft goat cheese
salt and freshly ground black pepper

Melt the butter in a small pot and add the garlic; fry for about a minute. Add the onion and saute over medium-low heat until the onion softens and begins to turn a golden brown. Sift the flour evenly over the onion mixture, stir to combine well.

Add the tomatoes, dill, and vegetable broth. Bring to a boil, adjust the heat and simmer for about 10 minutes. Stir in the goat cheese until well combined. Adjust the seasoning with the salt and pepper.

Serve.

Chopped Herring Salad

(about 1 cup)

Last week I picked up a huge jar of Canadian pickled herring which I've been snacking on. I've made my usual herring salad a few times now, using beets. This is another version, sans beets, I like to make on occasion.

3/4 cup pickled herring (in wine sauce)
1 tbsp green onion, chopped
2 - 3 pickled gherkins, chopped
2 tsp fresh dill, chopped
1 hard boiled egg, chopped
1 tsp olive oil
1 tsp hot mustard or prepared horseradish
freshly ground black pepper


Briefly rinse the herring fillets or pieces in cold water, then pat them dry, and chop up coarsely. Place them in a small bowl and add the remaining ingredients. Combine well.

I like to refrigerate the salad for an hour or so before I have it, but it's pretty good right away as well.

Plum Conserve with Rum

(about 4 pints)

For the past month or two every time I have gone grocery shopping I have hurried over to the produce department looking for Italian prune plums, feeling disappointed each time I didn't see them. Last week I actually felt a bit panicked, wondering if I somehow overlooked them on a previous visit. It just seems to me there's a small window of time when they are available.

I finally saw them this week and grabbed a few pounds. This particular variety was huge. I have never seen them this large before.

This conserve has become an annual ritual for me. It's special on hot buttered toast. The only complaint I ever received was from a friend who was a bit upset she had eaten the entire jar with a spoon in one sitting. It was probably the rum, which that particular year I had added a lot more of.

3 lbs Italian prune plums, pitted and cut up
2 cups sugar, (add up to 1 cup more if you prefer this sweeter and less tangy)
juice and peel from 1 small - medium lemon, cut into small dice, (use half the peel if you prefer less lemony flavour)
1/2 cup dried currants
1/2 cup walnuts or pecans, toasted and coarsely chopped
1/3 - 1/2 cup dark rum, to taste

Place the plums, sugar, lemon juice and diced lemon peels into a large stainless steel or coated saucepan. Turn on the heat to medium and stir until the sugar has dissolved. Bring to a boil and then lower the heat and simmer until it begins to thicken; about 20-30 minutes depending on how runny or thick you'd like this to be. I keep a small plate in the freezer and add a small spoonful at a time to it until I see a consistency I like.

Stir in the currants and nuts and bring to a boil. Remove from heat and stir in the rum.

Ladle into hot sterilized jars, cover, cool and keep refrigerated.

If you plan on keeping the conserve longer than 4-6 weeks then ladle into hot sterilized jars, leaving about a 1/2" head space. Cover with metal lids, and screw on the bands. Process in boiling water bath 8 minutes (extend this time to 15 minutes if your jars weren't hot and sterilized beforehand). Remove from the water and leave to cool.

Garlic-Studded Sirloin Tri Tip in the Slow Cooker

(about 3-4 servings)

The past two weeks have been pretty hectic for me, but I'm kind of back on track, at least for the moment.

Yesterday I did a bit of shopping to stock up on stuff and bought a sirloin tri tip roast on impulse; it wasn't on my list, but it looked really good. It was nicely marbled so I decided to treat it like a brisket.

It turned out amazing. If I were inclined to eat more meat, I'd probably make this every weekend until I tired of it.

1 1/2 lb sirloin tri tip roast
3 - 5 cloves garlic, cut into slivers
2 - 4 tbsp olive oil
1 - 1 1/2 tsp of salt, to taste
1/2 - 1 tsp freshly ground black pepper, to taste
several pinches, hot paprika
1 lb mushrooms, sliced
1 tbsp tomato paste
1/4 cup red wine or water
1 (generous) tbsp flour

Using a small sharp knife, make a small incisions into the meat (the length of the garlic) and insert a sliver of garlic into each.  Spacing the cuts about 1 inch apart, continue until the entire side of the roast is studded with garlic.

Rub about 1-2 tbsp of olive oil over that side and sprinkle with half the salt and pepper and a pinch or two of hot paprika.

Turn the roast over and coat the other side with another 1-2 tbsp of olive oil, then sprinkle that with salt, pepper and the hot paprika.

Place half of the sliced mushrooms into the bottom of the slow cooker, then arrange the roast over that and top with the remaining mushrooms.

Cover and cook for about 4-5 hours on the low setting until the meat is very tender.

Combine the tomato paste and wine (or water) in a small bowl, then mix in the flour until well combined and smooth. Pour this into the slow cooker and stir to combine it with the liquid from the meat and mushrooms. Cover and continue to cook for another 20 minutes or so until the sauce thickens.

Remove the meat and allow to sit for about 5 minutes. Using a very sharp knife, cut into slices across the grain. Serve with the mushroom sauce.