Recipes ordering you around? Get a grip and trim 'em down to size!

Goodbye dear! I’m just dashing off to China and taking the donkey. I must get a quarter teaspoon of saffron. My gourmet magazine recipe says it is a “must-have” for my Marco Polo Mac n’ Cheese.  Fast forward to a few months later, my Facebook timeline says I got sidetracked at a Yoga retreat in India and my fabulous Instagram pics have me swimming with elephants in Thailand. What can I say, the dolphins were all booked up! But wait…what was my New Year’s resolution? 

Right--I forgot--to trim my recipe collection and to steer clear of recipes that send me trekking to all corners of the earth!

This year, I am focusing on simplicity in the kitchen; eating more plant food and less meat, keeping long-lasting root veggies on hand and using leftovers more efficiently. Above all, I will choose recipes with just a few simple ingredients and short preparation times.  

One upcoming wintry afternoon, I will sit down with a pair of scissors and a hot cup of tea to hack away at my favourite cooking magazines and cull my current cookbooks according to my new mantra. On the bright side, two years ago, I came up with a recipe organization system that works for me. I arrange my “saved” recipes according to three cookbook categories: Main Entrees, Baked Goods and Extras/Sides. Each cookbook binder is a 5x4 photo album with plastic photo sleeves tabbed with Post-it Tabs labelled in black marker. In my Main entrée cookbook for instance, I have labelled each sleeve with a meat type (i.e. Pork, Turkey, Beef etc), fish type (Salmon, Cod Halibut, Tuna) or vegetarian dishes (Lentils, Eggs, etc) I put all my recipes for one meat type in one sleeve…so all my Pork recipes are in one sleeve…you get the picture. I find this system encourages me to try different recipes and to weed out the ones I thought I might try but sadly, know I never will.  My five star favourites recipes bear the obvious signs of popularity; messy fingerprints, dog-eared corners and important production notes.

Now that I have shared the dreary details of my recipe retrieval and organization system AND my New Year’s resolution, I will get down to the point of the post and share my five-star favourite recipes with you!

Oatmeal Bars

2 cups oatmeal, uncooked (I used the quick rolled oats)

¾ cup brown sugar

½ cup butter (I used butter. Julia Child said to!)

dash of baking soda

Heat until lightly bubbling and stirring often: sugar, butter and pinch of soda. Remove from heat. Add oatmeal and blend. Spread mixture in a well-greased 8-inch square pan (or round equivalent) and bake at 350F for 10 minutes. Cut into bars or triangular slices while warm.

My Mother’s Oatmeal Cookies

1 tsp baking soda

¼ cup boiling water

½ cup butter

½ cup shortening

1 cup packed brown sugar

1 cup rolled oats

1 ½ cups flour

½ tsp salt

¾ cup chocolate chips (or other flavoured chips)

Dissolve soda in boiling water, stir well and set aside. Cream together butter, shortening and brown sugar. Mix in oats and boiling water mixture and blend well. Gradually blend in flour sifted with salt.  Shape dough into 1’ balls. Place on parchment paper-lined cookie sheet and flatten with fork, once then a second time for a plaid pattern, if you’re feeling Scottishy.  Bake at 350F for 7-10 minutes until lightly browned.

Light n’Fluffy Shortbread with benefits

Note: If you have an electric mixer or food processor—do use it for this recipe. If not, your own brute strength and a strong wooden spoon will do…remember that New Year’s resolution to buff up those biceps?

With an electric mixer or food processor, beat together

1 cup softened butter with

½ cup icing sugar.

Sift together

1 ½ cups all purpose flour and

½ cup cornstarch.

Stir this gradually into the butter mixture.

At this stage, you may wish to stir one of these ingredients, or create your own concoction!

-1 cup chocolate chips OR

-4 oz cup dark chocolate roughly chopped OR

-1 cup chopped cherries OR

-1 cup dried cranberries

Shape into balls – about 1 ¼ in size.

Place on an ungreased baking sheet or on a cookie sheet lined with parchment paper.

Bake in 300F over for 20 to 25 minutes or until firm and lightly browned around the edges. Makes about 32 to 40 cookies.

(For a gluten free version, substitute 1 ½ white rice flour for 1 ½ cups all purpose flour and add 1 tsp xanthium gum with white rice flour.)

Gorgonzola Pasta Sauce

¼ cup butter

3 garlic cloves, finely chopped

¼ cup white wine

1 ¼ cup whipping cream

½ cup Parmesan cheese

¼ cup crumbled gorgonzola cheese

¼ cup toasted pine nuts (to sprinkle over each dish)

Heat butter in a large skillet then add the garlic and sauté until light brown. Add wine and simmer for two minutes. Add cream and cook on medium heat until cream begins to bubble, about 3 minutes. Add salt and pepper to taste, then Parmesan and Gorgonzola cheese.  Toss sauce with cooked fettuccine and place in pasta bowls. Sprinkle with toasted pine nuts.

NOTE: For the meat lovers in the bunch, add thinly sliced prosciutto or cooked bacon on top of each dish.

Salmon with Maple-Pistachio Crust

1 large tail piece of salmon

1/4 cup maple syrup

1 tsp curry powder

1 tsp Dijon mustard

1/2 cup chopped shelled and chopped pistachios (sold at the Bulk Barn)

Line a rimmed cookie sheet with tin foil. Wash and dry salmon with paper towel and place skin side down on the sheet. Sprinkle salmon with salt and pepper. Mix together syrup, curry and mustard. Chop up or crush nuts. Preheat oven to 425F.. Cover the areas of the sheet that don't have fish on them with tin foil this keeps the oil from splattering and burning. Spoon half of maple syrup mixture over fillets then sprinkle with nuts. Drizzle remaining maple mixture over tope. Bake in centre of oven at 425F for 35 min.

Pork with almond crust

This recipe is one of my all-time favourites!  

For the marinade, whisk together in a small bowl:

¾ cup plain yogurt

2 garlic cloves, minced

2 tbsp olive oil

1 tbsp fresh lemon or lime juice

1 tsp Dijon mustard

½ tsp pepper

Place roast in a Ziploc bag 

1 3 lb boneless centre-cut pork loin roast.

Place roast in a Ziploc bag and pour marinade over top. Seal the bag and then place it in a dish large enough to hold it. Refrigerate overnight or for at least 6 hours, turning several times.

For nut mixture coating, mix together

1 cup finely chopped almonds

½ cup fresh breadcrumbs

½ tsp salt

Preheat oven to 350F. Scrape off most of the marinade from the roast, then roll roast in the nut mixture and press into the roast.  In a shallow baking dish or roasting place, place roast. Cook 40-45 min per lb until meat thermometer reads 170F (about 2 hrs for a 3 lb roast).

Smoked Salmon and Red Onion Pizza Topping

See recipe below for thin crust pizza dough or buy a frozen thin crust and omit the pre-bake instructions.

125 g pkg cream cheese softened

2 tbsp snipped fresh dill

½ tsp coarsely ground pepper

½ cup thinly sliced red onions

1 cup mozzarella cheese

25 g  (1 oz) smoked salmon

Blend together and cream cheese and dill and spread over partially baked pizza crust or frozen store-bought thin crust. Sprinkle with pepper, onion rings, then mozzarella. Bake at 400F for 15-20 minutes or until crust is golden brown and cheese bubbles. Cut salmon into strips and arrange over pizza.

Breadmaker Thin-Crust Pizza Dough

Makes 2 12” thin crust pizzas or 1 16” crust

1 cup water

1 tsp salt

1 tbsp granulated sugar

2 ¾ cups all-purpose flour

1 ¼ tsp breadmachine yeast

For a Herb Crust, stir into flour:

1 tsp dried basil

1 tsp oregano

For pans:

Spray oil

2 tbsp cornmeal

Measure ingredients into breadmaker baking pan in the order given. Insert pan into oven breadmaker chamber and select the Dough option. Prepare pizza pans: lightly spray with oil and sprinkle 1 tbsp cornmeal on each pan. When dough is ready, remove it to a lightly floured board, cover with a heavy tea towel or large bowl and let rest for 10-15 minutes. Divide dough in half. Roll out one piece into a 12-inch circle and place in pan. With fingertips, gently push dough to edges of pan.  Repeat with second piece of dough.  To partially bake the crust, prick the crust lightly with a fork and bake in a preheated 400F oven for 6-8 minutes on the oven’s lowest oven rack. Add your choice of toppings and bake for another 15-20 minutes at 400F or until lightly browned.

Smoky Ontario Apple Oka Bites

12 slices smoked bacon

1/4 cup grainy mustard

2 crunchy apples cut into 24 wedges     

250 g    Oka cheese, cubed into 24 pieces          

(Or, try other cheeses like Gorgonzola or Stilton for savoury substitutes)

In a skillet over medium heat, cook bacon in batches until cooked through, limp but not crispy. Place on a paper-towel lined plate to soak up fat and let cool. Preheat oven to 375°F. Cut each strip of bacon in half to make 24 small strips. Spread each strip with 1/4 tsp mustard and wrap around an apple wedge and piece of cheese. Secure with toothpick. Repeat with remaining ingredients. Arrange bites on a parchment or foil lined baking sheet. Bake in preheated oven just until bacon starts to bubble and cheese begins to melt, about 3-5 minutes. Do not overcook. Serve immediately or refrigerate and quickly reheat under the broiler. Makes 24 pieces.

Irresistible Emmenthal Cheese and Garlic Spread

1 lb Emmenthal cheese, finely grated

3 tbsp low fat mayonnaise

4 garlic cloves, minced

Coarse black pepper to taste

Salt to taste

Mix all ingredients together. Let stand 30 at room temperature or overnight in the fridge to develop flavour. Great served with mini pitas or very firm crackers. Do not heat. (Tip: Allow grated cheese to reach room temperature before mixing with other ingredients. This will make it easier to mix.)

The Nutty Canadian Cheese Log

You can make this ahead and freeze it, allowing it to thaw in the fridge overnight.

1 pkg cream cheese, softened

1 1/2 cups finely grated Old Cheddar Cheese

4 tbsp syrup, divided

1/2 cup toasted, finely chopped pecans

Blend cheeses with 2 tbsp maple syrup. Chill until firm in plastic wrap, about 1 hr. Using plastic wrap, shape the cheese mixture into a rectangle block. Place block on wax paper and brush with remaining 2 tbsp syrup.  On another sheet of wax paper, place chopped pecans and roll the block in the nuts to coat all sides. Wrap nut-covered log in this wax paper and refrigerate for 2-3 hours (or freeze and thaw for a few hours in the refrigerator). Serve with crackers.

No-Fail Spicy Topless Apple Tart

Use McIntosh, Cortland, Spy or Newtown Apples.

Pastry:

2 cups all purpose flour

2 tbsp white sugar

¼ tsp salt

1 tsp cinnamon

¼ tsp cloves

¾ cup cool butter

1 egg yolk, beaten

2 tbsp water

Filling:

6 cups (6-7 medium sized apples) peeled, coarsely grated apples (no need to core!)

2 cups white sugar

¼ cup white flour

1 tsp cinnamon

icing sugar

Pastry: In a large bowl, combine flour, sugar, salt, cinnamon and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in egg yolks with water; stir into flour mixture to form a soft dough. Using fingertips, spread dough evenly onto bottom and up sides of 11” flan pan or fluted glass dish, patting gently.

Filling: Combine all ingredients except icing sugar. Spread mixture evenly over pastry.

Tip #1: After filling the pastry, make a tin foil ring to place over the edges of the pastry to protect it from burning.

Tip #2: If the apples are very juicy, it is a good idea to line a rimmed cookie or pizza pan sheet with foil (or even a tin foil oven liner sheet will do) and place the tart on top of this to bake. This way, the apple juices won’t drip and burn in the oven.

Bake at 375 F oven until apples are tender or about 45 minutes. Be sure to turn and check after 20 min and place the foil ring on the pastry edge if necessary to prevent burning. Let cool. Sift icing sugar over top.  Serve with frozen yogurt or ice cream.

Maple Syrup Baklava - Let the Springing begin!

For some reason, when I hear George Harrison's tune "Here Comes the Sun" I am reminded of maple syrup season in the Ottawa Valley. The early morning sun is creeping over the horizon, zigzagging its way through a hilly grove of maple trees standing in a bed of melting snow. A hollow pinging sound echoes throughout the forest as maple sap drips from tree trunks into large aluminum pails.  Alas, winter is over and it's maple syrup season. Time for a batch of my East-meets-West Maple Baklava!

I developed this recipe a few years ago when I happily discovered that I had an abundance of maple syrup AND a lot of phyllo pastry on hand. I also discovered that phyllo is kind of impatient, just like me. It demands that you work quickly and efficiently to prevent the pastry sheets from drying out. I suggest you pretend you are a dentist or surgeon and prepare all of your tools and ingredients in advance so they are ready to go for the final pastry assembly. In addition, keep the phyllo sheets that are to be worked, covered with a damp tea towel or plastic bag to prevent the pastry sheets from drying out and tearing. Until next time.....happy baking! And remember, phyllo doesn't bite. Honest!

NOTE: See more of my phyllo pastry tips below the Maple Baklava recipe.

Maple Baklava

(Note: have everything ready before you start)

1 1/2 cups pistachios or walnuts, finely chopped

1/4 c sugar

1 tsp cinnamon

¼ tsp ground cloves

1 pkg phyllo dough (in pastry section of frozen foods) thawed

1 c melted butter

2 1/4 c pure maple syrup, heated

¼ cup water

1 ½ tsp lemon juice

1 ½ tsp lemon or orange rind grated

2 tbsp chopped nuts

Combine nuts, sugar, and spices. Brush a 9x13" baking pan with butter. Lay thawed pastry on table or large, work surface. Cover sheets to be worked with a plastic bag and damp towel until you’re ready to use them. Cut all sheets from the pkg in half width wise. Set aside 10 to work with and cover remaining pastry. Brush a sheet of pastry with butter and then layer in pan, do this with 10 sheets. Sprinkle with 1/3 of the nut mixture. Butter and layer 7 more sheets in pan, top with 1/3 nut mixture. Butter and layer 7 more sheets and rest of nuts. Top with 16 more buttered phyllo sheets and brush with remaining butter.
Important: With a very sharp, serrated knife, score and cut through the layers of pastry into 1 1/2" squares. (It will crumble to pieces if you cut it after it’s baked.) Bake at 350F for 15 min, then 325F for another 30-35 min, or until a rich golden brown. (Keep an eye on the edges for burning.) During the last 20 minutes of baking, in a saucepan mix together syrup, water, lemon and rind. Bring to a boil, then turn down heat and let simmer for 10-15 min, stirring occasionally. Remove from heat. When baklava is done, immediately pour the very warm syrup mixture evenly overtop. Sprinkle 2 tbsp chopped nuts overtop. Cool in the pan for at least 4 hours and enjoy!

Phyllo tips:

• Buy frozen phyllo dough in long rectangular boxes in the frozen food aisle at the grocery store. One 1 lb/500 g box contains 18-20 sheets pastry sheets. Folding and cutting instructions are in the box.
• Thaw frozen dough in the refrigerator overnight.
• Read the entire phyllo recipe before you begin.
• Practice folding or rolling instructions with a cloth napkin, first.
• Work fast with this pastry because it dries out quickly. Pretend you’re a surgeon: have fillings, tools and work surfaces prepared before you unwrap the pastry from the package.
• DO NOT let phyllo sheets to be worked, dry out or get wet. Keep them well covered with a large sheet of plastic wrap and a very slightly dampened tea towel on top. (Large clear plastic lawn bags are great for this purpose!)
• Unroll the sheets from the package. Very gently pull sheets apart. Using a soft pastry or paint brush, quickly brush each entire sheet, right out to all edges, with melted butter or oil.
• Always cut pastry with a sharp serrated knife before baking. It will flake and crumble if you cut it after baking.

Ye Don't Say--Salmon for a St. Patrick’s Day Feast?

If St. Patrick’s Day finds you waxing poetic, blazing a warpath to find your only green cable-knit sweater and yearning for a splendid Irish dish—other than stew—for your green day feast—be  brave—think pink. Think salmon! Whistle the Irish Spring tune and follow in the footsteps of Finn mac Cumhail, mythical Irish warrior turned poet. Legend has it, he was given the poetic gifts of magic, insight and the power of words—all from eating the Salmon of Knowledge from the Boyne River. And writing poetry was the ideal protective leisure pursuit for a warrior in those days because poets in Celtic society were considered sacred, mystical beings to be protected from harm or death at all costs.

Manly yes, but I like it too. Whether or not you’re an aspiring warrior or poet virtuoso it’s never too late to begin reaping the many great health benefits from salmon; longevity being one of them.  Chocked full of Omega-3 DHA and EPA fats found in fish oil, vitamins A, C (both powerful antioxidants) and E as well as niacin and riboflavin, salmon is credited with lowering the risk of heart disease and stroke, Alzheimer’s, eye disorders and cancer. To fully benefit from salmon’s “good fat” qualities, always broil, bake or grill it—avoid frying it.

As the Irish say, “Long life to you!”  Fight the good fight, try these tasty salmon recipes and dream big. Perhaps mid-life will see you celebrating your 60^th birthday in Ireland dining on salmon, rooming at an ex-warrior’s Bed and Breakfast and penning insightful poetry by candlelight in the wee hours of darkness.

To get you started, here are a few unromantic but cold hard facts for buying and cooking salmon:

·        Choose fresh fillets over frozen whenever possible.

·        Pick tailpiece fillets—they’re sweet and lean.

·        Flesh should be thick, firm, moist and bright in colour.

·        Before cooking, rinse in cold water. Thoroughly pat dry.

·        Cook for 10 minutes per inch (measure at its thickest part) or more to taste at 400F-425F.

·        Done when juices run clear; flesh is opaque, slightly moist and flakes easily.

Salmon with Maple-Nut Crust

1 large tail piece of salmon

1/4 cup maple syrup

1 tsp curry powder

1 tsp Dijon mustard

1/2 cup chopped almonds, pecans or shelled pistachios

Line a rimmed cookie sheet with tin foil. Wash and dry salmon with paper towel and place skin side down on the sheet. Sprinkle salmon with salt and pepper. Mix together syrup, curry and mustard. Chop up or crush nuts. Preheat oven to 425F. Spoon half of maple syrup mixture over fillets then sprinkle with nuts. Spoon remaining maple mixture over nuts. Cover the areas of the sheet that don't have fish on them with tin foil pieces. This keeps the oil from splattering and burning. Bake in centre of oven at 425F for 35 min.

 

Sweet n’ Feisty Lime Salmon

¼ cup frozen lime juice concentrate

1 tbsp maple syrup or honey

3 tbsp rum, sambucca or tequila (optional)

1 large (2-3 lb) fillet of salmon (skin on)

1 tsp dried dill

Spoon frozen juice into a measuring cup and stir until a little slushy. In a separate bowl, mix together maple syrup and rum and add thawed lime concentrate. Rinse salmon under cold water and pat dry with paper towels. Line a rimmed cookie sheet with tin foil and place the salmon skin side down, touching foil, flesh side up. Using a pastry brush, paint ¾ of the lime mixture on the salmon. Sprinkle with dill.  Let stand for 15-20 minutes. Cover the exposed areas of the cookie sheet (outside the sides of salmon) with strips of foil to prevent burning. Bake in preheated 425F oven on the middle rack for 25 minutes. Transfer salmon (with skin on) to a large platter and drizzle reserved juice mixture on top. Scatter lime and lemon slices around the salmon on the edges of the platter and garnish with a few sprigs of dill if you wish. With a large spatula lift fish fillet from skin and serve.

Elegant Dill-Parsley Salmon Loaf

2 cups fresh cooked or tinned salmon, flaked

2 tbsp lemon juice

¾ tsp salt

2 green onions, chopped

2 cups soft breadcrumbs

2 eggs, beaten

½ cup light mayonnaise

¼ cup whole milk

For Dill-Parsley Sauce:

Mix together:

¾ cup low-fat plain yogurt

2 tbsp fresh dill, chopped (save a few sprigs for garnish)

2 tbsp parsley, chopped

¼ cup capers (for garnish)

Preheat oven to 350F. In a bowl combine all ingredients. Pour into a spray-greased 6 cup (1.5L) loaf pan or bundt pan. Bake for 35 minutes until golden on top. Unmold the loaf and slice. Place slices on serving plates, drizzle with sauce. Place a dill sprig on each serving and scatter 4-6 capers over top. Serves 4-6.

Dilly n’ Caper Smoked Salmon Salad

Dressing:

2 tbsp light mayonnaise

2 tbsp plain yogurt

2 tsp white wine vinegar or cider vinegar

1 small garlic clove minced

1 tbsp fresh dill, chopped

1 tbsp fresh parsley chopped

Salad:

½ cup chopped red onion

12 slices (about 8 oz) smoked salmon, cut into thin strips or leftover cooked salmon

2 tbsp capers (bottled is fine)

6-8 cups mixed spring greens or watercress, washed and loosely torn into pieces

½ cup Pumpernickel or Sourdough croutons (optional)

Whisk together mayonnaise and yogurt, vinegar, dill, parsley and a pinch of salt and pepper.  Pour over greens and toss to mix. Sprinkle red onion and capers over top and toss gently. Place salmon strips over top and toss very gently. Serve with Pumpernickel or Sourdough bread croutons if you wish.