Monthly Archives: March 2013

Nigella Lawson’s Cheddar Mashed Potatoes With Bacon and Apples

ingredients

  • 4 1/2 pound Yukon Gold potatoes
  • 1 cup whole milk
  • 2 1/2 cup grated mild Cheddar cheese
  • 1/2 cup onions (sliced)
  • 2 Granny smith Apples (chopped)
  • 6 strips of bacon
  • salt
  • pepper

 

  • ingredients4 1/2 pound Yukon Gold potatoes
    instructionsPeel the potatoes (unless you have a ricer to mash them, as I do). Cut them in half, and drop them in a large saucepan of cold water.
  • ingredientsSalt (for the water)
    instructionsBring a pot of salted water to a boil.  Add the potatoes and turn down the heat to keep things at a resolute simmer for approx. 40 minutes, until the potatoes are tender and feel ready to be mashed when pierced with a fork.   Note: you can also cook the apples and onions with the potatoes.
  • ingredients6 strips of bacon
    instructionsIn a frying pan, fry bacon and remove from pan and drain.
  • ingredients1/2 cup onions (sliced)
    2 Granny smith Apples (chopped)
    instructionsTo bacon fat, add sliced onions and chopped  apples, saute until tender.
  • ingredients1 cup whole milk
    instructionsDrain the potatoes, pour the milk into the emptied-out but still hot pan, and let the milk warm up, pitting the pan over a low heat if need be.
  • ingredients
    instructionsTurn off the heat and mash the potatoes with a potato ricer over the pan and into the milk — every now and again you have to use the point of a sharp knife to help you remove the potato skins from the ricer. (or you can just put the peeled and cooked potatoes with the milk in the pan, and mash by hand.)  When all the potatoes have been mashed, put the pan over a low to medium heat and beat well with a wooden spoon until hot again.
  • ingredients2 1/2 cup grated mild Cheddar cheese
    instructionsAdd the grated cheese in 2 batches, beating well with your wooden spoon in between each addition.
  • ingredientssalt and pepper to taste
    instructionsSeason to taste, top with chopped bacon and apples and serve piping hot.

Grilled Beef Tagliata

  • For the Beef:
  • 1 cup balsamic vinegar
  • 1/2 cup whole fresh rosemary needles
  • 8 garlic cloves
  • 1/2 cup extra-virgin olive oil
  • 2-2 1/2 pounds flank steak
  • kosher salt and freshly ground black pepper
  • 4 ounces wedge of Parmigiano-Reggiano
  • 8 cups loosely packed arugula
  • sea salt
  • aged balsamico condimento
  • finishing-quality extra-virgin olive oil
  • 4 porcini mushrooms
  • For the Lemon Vinaigrette:
  • 1/4 cup mince shallots
  • 1 lemon (juice and zest)
  • 1 tablespoon champagne vinegar
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • plus more to taste
step by step directions.We’ve Made Cooking As Easy As 1-2-3!
  • ingredients1 cup balsamic vinegar
    1/2 cup whole fresh rosemary needles
    8 garlic cloves
    1/2 cup extra-virgin olive oil
    kosher salt and freshly ground black pepper
    instructionsFor the Beef: Combine the balsamic vinegar, rosemary and garlic in the bowl of a food processor, and pulse until the rosemary is finely chopped. Add the olive oil and pulse until all the ingredients are combined. Season marinade with salt and pepper.
  • ingredients2-2 1/2 pounds flank steak
    instructionsPlace the steaks in a large bowl or nonreactive baking dish. Pour the marinade over and turn to coat them on all sides. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight. Remove the steaks from the refrigerator and bring to room temperature before grilling.
  • ingredients
    instructionsPreheat grill pan or heavy-bottomed skillet over high heat.
  • ingredientskosher salt and freshly ground black pepper
    instructionsRemove the steaks from the marinade, discard the marinade, and generously season the steaks with salt and pepper on both sides, using about one teaspoon of salt per pound of meat.
  • ingredients
    instructionsPut the steaks on the grill pan and cook until the meat is seared and deep brown on all sides, 5 to 6 minutes per side for medium rare. Remove the steaks to a platter or cutting board and let them rest for about 5 minutes before slicing. Use a sharp knife to carve the steaks diagonally against the grain into 1/2-inch thick slice.
  • ingredients4 ounces wedge of Parmigiano-Reggiano
    8 cups loosely packed arugula
    sea salt
    instructionsWhile the steaks are resting, use a large knife or mandoline to cut the wedge of Parmiagiano-Reggiano into very thin slices. Put the arugula in a large, wide bowl, sprinkle with salt and toss gently to distribute evenly. Drizzle the vinaigrette and toss gently to coat the leave. Taste for seasoning and add more salt or vinaigrette, if desired.
  • ingredientsaged balsamico condimento
    finishing-quality extra-virgin olive oil
    instructionsTo serve plate steak with dressed arugula on the side. Drizzle with the balsamico condimento and olive oil.
  • ingredients4 porcini mushrooms
    instructionsShave porcini mushrooms and Parmiagiano-Reggiano onto the dish.
  • ingredients1/4 cup mince shallots
    1 lemon (juice and zest)
    1 tablespoon champagne vinegar
    1 teaspoon kosher salt plus more to taste
    1/2 cup extra-virgin olive oil
    1/2 teaspoon freshly ground black pepper plus more to taste
    instructionsFor the Lemon Vinaigrette: Combine the shallots, lemon juice and zest, vinegar, and salt in a small bowl. Set the bowl aside for 5 to 10 minutes to marinate the shallots. Add the olive oil in a slow, steady, stream, whisking constantly to combine. Stir in the pepper. Taste for seasoning and add more salt or pepper, if desired.

CHICKEN FRICCASSEE

For the Chicken:

Olive Oil

2 sprigs Thyme

2 sprigs Parsley

1 Bay Leaf

1 teaspoon Peppercorns

3 pounds Chicken Thighs (bone-in; skin on)

Salt and Pepper

4 tablespoons Butter

2 Carrots (finely diced)

1 Onion (finely diced)

3 Garlic cloves (sliced thinly)

2 Celery Ribs (finely diced)

3 tablespoons Flour

1 cup DryWhite Wine

6 cups Chicken Stock

1 Lemon (zest and juice)

For the Onions and Mushrooms:

5 tablespoons Butter

5 White Onions (sliced thinly)

1 pound Cremini (or Button or Shiitake)

Mushrooms (sliced 1/4-inch thick)

Salt and Pepper

1/2 cup White Wine

For the Sauce:

2 Egg Yolks

1/2 cup HeavyWhipping Cream

1/8 teaspoon freshly grated Nutmeg

1/4 cup Parsley (chopped)

 

 

Olive Oil
2 sprigs Thyme 
2 sprigs Parsley 
1 Bay Leaf 
1 teaspoon Peppercorns 
3 pounds Chicken Thighs (bone-in; skin on)
Salt and Pepper

For the Chicken: In a large heavy bottomed pan placed over medium heat, add 3 tablespoons of olive oil. Tie the herbs and peppercorns in cheesecloth. Pat the chicken dry with paper towels and then season with salt and pepper on both sides. Working in batches so as not to overcrowd the pan, sear the chicken until golden brown, about 8 minutes for each batch.

 

4 tablespoons Butter 
2 Carrots (finely diced) 
1 Onion (finely diced) 
3 Garlic cloves (sliced thinly) 
2 Celery Ribs (finely diced) 
3 tablespoons Flour
1 cup Dry White Wine

Remove the chicken and add the butter. Once melted, add the carrots, onions, garlic and celery. Season with salt and pepper and cook for about 5 minutes, or until slightly softened. Sprinkle the vegetables with the flour and stir to combine with the butter. Cook for a minute before adding the wine.

 

6 cups Chicken Stock
1 Lemon (zest and juice)

Cook the wine down by half and then add the chicken stock. Drop in the herb bundle and add the chicken back to the pot. Cover and simmer gently for about 35 minutes, or until the meat is tender. Add the egg sauce mixture to the chicken pot and then bring the chicken back up to a simmer. This will thicken the sauce into something creamy and rich. Stir in the lemon zest and juice. Taste and adjust seasoning, if necessary. Remove the herb bundle and discard.

 

5 tablespoons Butter
5 White Onions (sliced thinly)
1 pound Cremini (or Button or Shiitake) Mushrooms (sliced 1/4-inch thick)
Salt and Pepper
1/2 cup White Wine

For the Onions and Mushrooms: Heat a sauté pan over medium-high heat and add the butter. Once the butter is melted and foamy, toss in the onions and mushrooms and season with salt and pepper. Let cook for about 7 to 8 minutes, or until they have achieved a golden color. Deglaze with the wine and reduce by half, about 2 to 3 minutes.

 

2 Egg Yolks
1/2 cup Heavy Whipping Cream
1/8 teaspoon freshly grated Nutmeg

For the Sauce: Whisk together the egg yolks and cream.  Add some freshly grated nutmeg. Ladle slowly some liquid from the braised chicken into the egg mixture, tempering the eggs so they don’t scramble. Whisk in one more large ladle full, stirring constantly.

 

 

Add the egg mixture back to the pot and stir to combine. Cook for 2 to 3 more minutes at a gentle simmer. 

 

1/4 cup Parsley (chopped)

Plate a spoonful of the onion and mushrooms in the center of each individual bowl. Ladle in the chicken fricassee, top with sauce, and garnish with the parsley and serve.

 

Steak tagliata with roasted vine tomatoes recipe

Ingredients

  1. 4 strings of cherry tomatoes on the vine (each with about 8 tomatoes)
  2. 8 tbsp extra-virgin olive oil
  3. 4 x 225-250g sirloin steaks
  4. 1 tsp Dijon mustard
  5. 4 tsp balsamic vinegar
  6. 175g rocket
  7. 75g Grana Padano, cut into thin shavings

Method

  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Put the cherry tomatoes on the vine into a small roasting tin, drizzle with 3 tablespoons of the extra-virgin olive oil and season. Roast in the oven for 12-15 minutes, until the tomatoes are just tender.
  2. 2. Meanwhile, brush the steaks on both sides with 1 tablespoon of the oil and season to taste. Heat a heavy-based griddle or frying pan over a high heat until smoking. Add the steaks and cook for 2 minutes each side for rare, 3 minutes for medium. Lift onto a board to rest.
  3. 3. Meanwhile, whisk the mustard and balsamic vinegar together in a small bowl, then whisk in the remaining olive oil. Season to taste with salt and freshly ground black pepper and set aside.
  4. 4. Spread the rocket leaves over the centre of 4 plates. Slice each steak slightly on the diagonal and lift onto the rocket. Sprinkle over the balsamic dressing, then scatter with the Grana Padano shavings. Serve immediately with the roasted tomatoes.

BAKED SPINACH

ingredients

  • 1 tablespoon Olive Oil
  • 1 Garlic clove (peeled)
  • 10 cups (packed) Baby Spinach (washed and dried; approximately 12 ounces)
  • 2 tablespoons White Wine or Vermouth
  • 3 tablespoons grated Parmesan
  • 2 tablespoons Ricotta
  • 2 Eggs (beaten)
  • freshly ground Pepper and Salt to taste
  • freshly grated Nutmeg
  • Butter for greasing
  • s
    • Preheat the oven to 400 degrees F, and butter a small ovenproof dish.
    • In a wok or wide, heavy pan, warm the olive oil with the garlic clove and cook until the garlic is bronze. Over a low heat stir in the spinach until reduced. Turn up the heat, throw in the wine or vermouth, and toss gently until the spinach has wilted (roughly 30 secs.)
    • Remove from the heat and stir in the parmesan and ricotta and season to taste, adding a good grating of nutmeg.
    • Beat in the eggs, then transfer the eggy spinach to your buttered oven dish. (Remove garlic clove) Bake in the oven for 10 minutes, until set. Let it stand for at least 5 minutes, but no longer than 15 minutes before serving.

CREAMY MINESTRONE SOUP

4 slices bacon, diced

1/2 cup (125 mL) chopped onion
1 clove garlic, minced
2 cans (10 oz/284 mL each) condensed beef broth, undiluted
14 oz (398 mL) 1 can spaghetti sauce
14 oz (398 mL) 1 can kidney beans
1 cup (250 mL) water
1 cup (250 mL) thinly-sliced carrots
1 cup (250 mL) sliced zucchini
1/2 tsp (2 mL) dried Italian seasoning
1/2 cup (125 mL) small shell-shaped pasta
2 cups (500 mL) milk
2 tbsp (30 mL) flour
Salt
Pepper, to taste
Grated Canadian Parmesan cheese

Cook bacon until crisp in large saucepan; drain, reserving drippings. Set bacon aside. Cook onion and garlic in bacon drippings until tender.

Stir in beef broth, spaghetti sauce, kidney beans, water, carrots, zucchini and Italian seasoning. Bring to a boil. Reduce heat, cover and simmer 10 min or until vegetables are tender. Add pasta. Cover and simmer 10 min longer or until pasta is tender.

Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to pan. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste. Sprinkle reserved bacon and Parmesan cheese over each serving.

BRAISED RED CABBAGE

1/4 cup peanut oil

1 medium red onion, sliced

1 cup brown sugar

2 Granny Smith apples, cored and sliced

1/2 cup red wine vinegar

2 cups red wine

2 cups orange juice

1 cinnamon stick

1 teaspoon dry ginger

Salt and freshly ground black pepper to taste

4 pounds red cabbage, cut into julienne

METHOD

PRESENTATION

Instructions for Braised Red Cabbage Recipe

Preheat oven to 350 degrees F.

Heat a heavy casserole over medium high heat. Add peanut oil. Sauté the red onion until translucent. Sprinkle in brown sugar and cook for about 5 minutes until it starts to caramelize.

Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.

Add red cabbage and continue to cook for about 10 minutes on top of the stove.

Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.