tag:blogger.com,1999:blog-1552620616048597272024-03-21T13:26:12.020-05:00Prairie Kitchen DigestFood for four seasons. AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-155262061604859727.post-31458928367364216302015-05-24T21:33:00.000-05:002015-05-24T21:33:37.684-05:00Dad's Rotisserie Pork Roast<div class="separator" style="clear: both; text-align: center;">
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Dad's love of entertaining and cooking for crowds has always inspired me. My childhood memories from the cabin are full of large dinners with family friends, usually involving a large peice of meat cooked on the rotisserie. I'm lucky that some of dad's cooking creedos have stuck with me: brown everything (sugar, butter, meat), always use the full fat option (cream, butter, cuts of beef), some recipes take time and the one thing I'm still trying to learn: relax in the kitchen!</div>
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I realized last weekend as we were grilling up this roast why Dad always chose it for those summer weekends when cooking for crowds: you can prep everything the night before, then by the time you're a few beers deep, all you have to do to get dinner on the table is sit out on the deck in the sun, looking like a hero as your roast sizzles to perfect doneness. I don't often cook pork, but I remeber Dad's pork roast being as good as beef. I picked this one up from Costco, it could easily have served twenty people, and cost me a total of $30! It came out so juicy and flavourful. If you've never tried it before, it's so worth it, and it's not at all like ham.</div>
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I had to trust Dad for this recipe, something that doesn't come easily to me! When he brought out the cumin and curry powder I was weary - told him I didn't want an Indian pork rub, but he just laughed and told me to trust him. What resulted was the perfect rub to compliment the pork. Using the rotisserie was easier than I expected, and I feel as though it's a dying method that no one uses anymore. I'm definitely going to bring it back this summer! We were lucky enough to share this roast with dear family and friends after a pretty classic day at Brereton - a bit of work, walking the dogs, and a lot of shooting the shit at the Kippen's picnic table. </div>
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<a name='more'></a><b>Dad's Rotisserie Pork Roast</b><br />
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<b><i>Serves 20+ if you buy the Costco one</i></b></div>
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1 boneless pork loin<br />
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12 cloves of garlic, crushed</div>
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1 tablespoon curry powder</div>
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1 tablespoon cumin</div>
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1 tablesoon dried terragon</div>
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3 tablespoons brown sugar</div>
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1 tablespoon salt</div>
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1 teaspoon pepper</div>
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2 tablesoons liquid of choice (we used rum - no surprise)</div>
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Butchers twine, meat thermometer, BBQ rotisserie</div>
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The night before remove the roast from packaging and slice it in half. Make the rub by combining the crushed garlic, curry cumin, tarragon, brown sugar, salt, pepper and liquid. </div>
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Spread half the rub on the side of the pork that doesn't have the fat, then sandwich the two halves together to make it double the thickness, ensure that the thick side of each half is lined up with the thin side of the other and the fatty sides are on the outside of the roast. Use butchers twine to tie it up tight, making loops every few inches. Score the fat with a knife and then rub in the remaining spice mixture. </div>
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If one end of the roast is uneven or rough (opposite where you cut it in half), trim that end with a sharp knife to make it even. Cover with saran and marinate overnight. </div>
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About three hours before you want to eat, remove roast from fridge and let it come to room temperature for about an hour. Remove the grates from the BBQ, and turn on high. Stick the rotisserie through the middle of the meat, trying to ensure you have even weight on all sides. Jab the prongs in both ends and push together so that roast is secure before tightening. </div>
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When BBQ is really hot, place rotisserie in motor and cook roast on high for about 10 minutes. Outside should be seared a bit, turn down BBQ to low, you want it to cook at about 325 degrees. As the fats melts you might start to have flare ups, if so, put a tinfoil pan filled with a bit of beer or water in the bottom of the BBQ to catch the fat. You won't need it for the entire time, remove after about an hour to ensure the meat still browns. Keep the lid closed as much as you can, watch the temperature, and after about an hour of cooking start checking the temperature. My dad says he could just go by the colour of juices (no longer pink) - but I find that difficult. We cooked until the thermometer read about 155 in the thickest part of the meat, which took about and hour and half. Pull it off the BBQ when done and tent it with foil for about 20 minutes. Letting it rest after it comes off, before cutting, is crucial.</div>
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Remove the prongs and rotisserie, cut off the strings, slice thinly with a sharp knife and enjoy with fantastic friends and family.<br />
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I had picked up some delicious mustard from the Hydro farmer's market that went great with the pork. The mustard is made by a very passionate local producer, her company is called SmakDab. Everyone loved the Honey Horseradish Mustard with the pork. Give it a try, her website is found <a href="http://smakdab.ca/" target="_blank">here</a>. </div>
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Did I miss anything Dad??</div>
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AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com6tag:blogger.com,1999:blog-155262061604859727.post-2069368997908346602015-05-10T16:50:00.000-05:002015-05-10T16:52:52.929-05:00Smoked Gouda and Swiss Chard Quiche - Mother's Day Brunch<div class="separator" style="clear: both; text-align: center;">
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It has become somewhat of a Mother's Day tradition for Dave and I to host a brunch for our mom's. I love planning a brunch menu - so many tasty and easy options. For mother's day I don't have to consider the tastes of any meat loving men, but only the tastes of my mom and mom-in-law, which happen to align very much with my own. This year I made a quiche, and replicated a recipe that I came up with for our family friend Ashli's baby shower. Ashli was a huge fan of the smoked gouda, egg and pastry combo, not really a huge surprise there though.</div>
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I haven't really given my mom full credit for her cooking abilities. I like to poke fun of her for her lack of passion in the kitchen - but I've realized that she does have a number of signature recipes that she puts her heart and soul into. One of them is Quiche Lorraine. She always makes the crust from scratch. This recipe largely uses the same ratios as the one she goes by, from her old Betty Crocker cookbook. Like my mom, I use the pastry recipe on the Tenderflake box and it has never failed me. There's no need to pre cook the curst for this one, a huge bonus in my opinion.</div>
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<b>Smoked Gouda and Swiss Chard Quiche</b></div>
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<b><i>Makes 2 Quiches, Serves about 10 (because just making one isn't worth it)</i></b></div>
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2 uncooked pie crusts</div>
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1 tablespoon butter or olive oil</div>
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2 shallots, finely diced</div>
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1 bunch red swiss chard, rinsed, ends removed and chopped</div>
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2 cups grated smoked gouda</div>
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8 large eggs, lightly beaten</div>
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2 cups heavy/whipping cream</div>
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2 cups milk</div>
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2 teaspoons salt</div>
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pepper</div>
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Prepare pie crust or remove it from packaging (is that what you do with store bought crusts? :). If following the Tenderflake recipe - I always make the full recipe even though it technically makes six shells. I usually form it into only five shells so I don't have to be too careful rolling them out. Freeze the extras for future pies. </div>
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Preheat oven to 425 degrees. Melt butter in skillet over medium heat. Add shallot and cook until tender, about 4 minutes. Add in swiss chard and cook until wilted, about 2 minutes. Let cool briefly.</div>
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In bottom of each pie shell: dived the smoked gouda and cooked swiss chard mixture. Combine the eggs, cream, milk, salt and pepper in a large bowl, and pour half into each shell over the cheese and swiss chard. </div>
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Bake both in 425 degree oven for 15 minutes then reduce oven to 325 and cook an additional 35-45 mins longer. If crust is browning too quick during cooking, cover with foil. Quiche is done when a knife inserted in middle comes out pretty much clean. Let stand 10 minutes before cutting and serving. I cooked these the day before, stored in fridge and re heated in oven. </div>
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We served the quiche along with thick cut bacon, beet and feta salad with balsamic honey dressing, hash-brown nests, and mini lemon poppyseed scones.</div>
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The Blueberry Rosemary Cordial I made <a href="http://www.prairiekitchendigest.com/2015/03/wild-blueberry-cordial-part-one.html" target="_blank">here</a> a few months ago, was mixed with Prosecco for a pretty cocktail.</div>
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... and white chocolate mouse with Rhubarb Raspberry Compote for dessert.</div>
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So happy that Dave's Oma could join us - here with my mom.</div>
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Hosting the brunch is really just a fantastic annual excuse for me to decorate the house with girly blossoms.<br />
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AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com2tag:blogger.com,1999:blog-155262061604859727.post-37280976552502255482015-05-03T22:14:00.000-05:002015-05-08T15:28:56.049-05:00Drunken Mushroom Pizza<div class="separator" style="clear: both; text-align: center;">
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I've said it before, pizza at the cottage is always a good idea. As per usual, when you start cooking dinner at 8 pm, intending to use the BBQ, the propane runs out. Not to worry though, the small cabin oven reaches 500 degrees Fahrenheit surprisingly quick, and at least it wasn't a sweltering hot day. </div>
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Last year at this time there was still ice on the lake and snow on the ground. This weekend, we suntanned, Dave bathed in the lake and we put in the water at the cottage two weeks before May Long = success. It was such a bright and beautiful day for walking. No bugs yet, warm sun, but not sweltering. The dogs were in their element. We found a wonderful surprise on the shady floor of the pine forrest, almost a hundred prairie crocuses! Helllo.... Manitoba's floral emblem. </div>
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Back to the pizza. I first tasted "drunken mushrooms" at Pizzeria Gusto. I make no claim that this recipe is a good stand-in for a visit to Gusto's patio for the classic Sophia with a class of Santa Margherita. However, drunken mushrooms are easy to make and up the gourmet factor of pizza so long as you have at least one good cheese on hand.</div>
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<b>Drunken Mushroom Pizza</b></div>
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<b><i>Makes one pizza</i></b></div>
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1 tablespoon olive oil</div>
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1 tablespoon butter</div>
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1 shallot, finely diced</div>
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1 lb. "exotic msuchrom medly" (shitakkes, oysters, portabellos), sliced</div>
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1 lb. white button mushrooms, sliced</div>
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salt and pepper</div>
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1 cup red wine</div>
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1 cup white wine</div>
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splash of whiskey (or whatever you have on hand)</div>
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one pizza crust (I used half the cracker thin crust recipe found <a href="http://www.prairiekitchendigest.com/2015/03/tarte-flambee-on-cracker-thin-crust.html" target="_blank">here</a>)</div>
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olive oil</div>
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1/2 cup freshly grated parmesan</div>
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halloumi cheese</div>
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baby arugula</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJogWxNDE733mAtunE-T4EPcoEcV8e9vb51O_PqPQKypfJVbzItd9CNJTQ9UZj2SfnFJ12CckgrR-XwtivYke-0iNB5t6JMZmqKOprNYyj2ctz57APpgT57J0PsstBzCt0H1dIkkQBq5g/s1600/IMG_5380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJogWxNDE733mAtunE-T4EPcoEcV8e9vb51O_PqPQKypfJVbzItd9CNJTQ9UZj2SfnFJ12CckgrR-XwtivYke-0iNB5t6JMZmqKOprNYyj2ctz57APpgT57J0PsstBzCt0H1dIkkQBq5g/s1600/IMG_5380.JPG" width="640" /></a></div>
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Best to prepare the mushrooms ahead of time because they can take up to an hour to cook down and they become more intense when cooled in fridge. Heat olive oil and butter in a large skillet over medium heat. Add shallots and cook until just starting to turn golden.</div>
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Add the mushrooms and cook down until they begin to release their liquid, add salt and pepper to help with the process. Once mushrooms have cooked down and are beginning to soften, add red wine, white wine and whiskey. Bring to boil and turn down to a rapid simmer, cook uncovered, stirring occasionally until all liquid is absorbed. Watch closely in the end because the last bit of wine absorbs quickly. </div>
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Mushrooms can be refrigerated until needed. Put pizza stone in the oven and preheat to 500 Fahrenheit. Make dough for curst ( instructions <a href="http://www.prairiekitchendigest.com/2015/03/tarte-flambee-on-cracker-thin-crust.html" target="_blank">here</a>). To assemble pizza, roll out crust and transfer to a piece of tin foil sprayed with cooking oil (I didn't have parchment at the cabin). Brush crust with olive oil, sprinkle with parmesan cheese. Spread mushrooms over crust and place sliced halloumi over top. Sprinkle olive oil over top, brushing on each piece of halloumi. </div>
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Slide assembled pizza onto a cooking board and slide off onto the pizza stone in oven. Cook pizza until crust is brown, about 15 mins. Remove, slice, and pack on the arugula. Didn't have my truffle oil packed - definitely would've been great on this. </div>
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If like me, you are cooking for mushroom haters and meat eaters, use the other half of the crust recipe to make this meaty creation:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNMbTTFKgY-Gz2bNSmWd0fLn1XdxYmbCuqPfNMF0Otmq8yCrz2ZTLbxFv1p67NeXysOeFF2__eylE2GgsN_LYhkWs2k9rL8qSaK4lZCjUFHfEBg8wpXRu1qB-Na_Om1ajdRfpZOw_3ko/s1600/IMG_5402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNMbTTFKgY-Gz2bNSmWd0fLn1XdxYmbCuqPfNMF0Otmq8yCrz2ZTLbxFv1p67NeXysOeFF2__eylE2GgsN_LYhkWs2k9rL8qSaK4lZCjUFHfEBg8wpXRu1qB-Na_Om1ajdRfpZOw_3ko/s1600/IMG_5402.JPG" width="640" /></a></div>
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Basic recipe for this one found <a href="http://www.prairiekitchendigest.com/2014/05/simple-cottage-pizza-with-arugula-on-bbq.html" target="_blank">here</a>. Which looks better to you???</div>
<br />AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com4tag:blogger.com,1999:blog-155262061604859727.post-59515725974727937652015-04-25T15:51:00.001-05:002015-04-25T15:51:38.190-05:00LOTW Lodge Lemon Squares<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGh_Nmb3BrWPbNEVRgkKzgllTXJxT0tw9CjuH3_3DhbxsWehueizDWfucfiW8x8imVaTKqtDO8xg_HC98H2AwWNN5TeYOhhEvs6wL5IwbSBO-aOZ89WITLsokQrOwvAQ_bnVFR4FQ6RUQ/s1600/IMG_5313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGh_Nmb3BrWPbNEVRgkKzgllTXJxT0tw9CjuH3_3DhbxsWehueizDWfucfiW8x8imVaTKqtDO8xg_HC98H2AwWNN5TeYOhhEvs6wL5IwbSBO-aOZ89WITLsokQrOwvAQ_bnVFR4FQ6RUQ/s1600/IMG_5313.JPG" height="640" width="640" /></a></div>
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My mother will be the first to admit that my love of cooking and baking did not develop under her tutelage, but largely in the kitchens of two different fishing lodge owners, Ruth and Jenny. During university I spent two summer's working as a cabin cleaner/server/cook on Lake of the Woods and Pipestone Lake in the wilds of Northwestern Ontario. It was there that I really developed my love of cooking from scratch, and became addicted to the wonderful feeling that results when you feed hungry people hand made meals. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkPqYhJLT-naEgZOls4u5rIeDRdLAEiMzot22ZDrOMJdePz6DcitNgJ_RZG6TYAFrLNRf369I02g2w0a1aQ_iEBX6h-lWgUzqMCA8OKL43s880-8Q1tGvV7EiZih_kudb_99fNJuCFSs/s1600/Lake+of+the+Woods.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkPqYhJLT-naEgZOls4u5rIeDRdLAEiMzot22ZDrOMJdePz6DcitNgJ_RZG6TYAFrLNRf369I02g2w0a1aQ_iEBX6h-lWgUzqMCA8OKL43s880-8Q1tGvV7EiZih_kudb_99fNJuCFSs/s1600/Lake+of+the+Woods.jpg" height="480" width="640" /></a></div>
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As with many of my most treasured recipes, this one comes from the weekly rotation of items we'd make for the fishermen. I can't say where this recipe came from originally (comment please if you recognize it), but Ruth provided it to me when I left Lake of the Woods Lodge in the fall of 2004. For a period of time I actually lost the recipe and tried out a few different variations floating around, but none compared to the intense lemon flavour and perfect ratio of crust to curd that this one produces.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsw2o3hcPZY7qS0S12cOSl-IJlSOJuq_69myK7-aqD72N5mw-__9MRXE15neYZjSKsx1oXncK7lw8v9JsYHDqkzcaVGCAexUMSsdDGQ8PB5TUbAKxyG4BChqAk2uRqF3azu8tdh9Z8c0I/s1600/IMG_5300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsw2o3hcPZY7qS0S12cOSl-IJlSOJuq_69myK7-aqD72N5mw-__9MRXE15neYZjSKsx1oXncK7lw8v9JsYHDqkzcaVGCAexUMSsdDGQ8PB5TUbAKxyG4BChqAk2uRqF3azu8tdh9Z8c0I/s1600/IMG_5300.JPG" height="640" width="640" /></a></div>
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You know a recipe is good when it's requested by someone each time you bring it to a shower or celebration. Lindsay - I'm writing this post largely so I can refer you to this link when you semiannually ask for the recipe. I don't normally buy organic, but apparently when using the rind of a fruit, it's wise to buy organic to avoid the pesticides in the rind. For this I bought organic lemons. To each his own, as it could just be one of those internet urban legends that is not backed up by science in any way. I would recommend good, fresh eggs though, as they make up a large part of the square. </div>
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<b>LOTW Lodge Lemon Squares</b></div>
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<b><i>makes one 9x13 pan (12 large or 20 medium squares)</i></b></div>
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<u>Crust</u></div>
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2 cups flour</div>
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1/2 cup icing sugar</div>
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1 cup butter, melted</div>
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4 eggs, well beaten</div>
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2 cups sugar</div>
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1 tablespoon flour</div>
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1 teaspoon baking powder</div>
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1/4 teaspoon salt</div>
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4 teaspoons grated lemon rind (approx. rind of two lemons)</div>
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4 tablespoons fresh lemon juice (approx. juice of two lemons)</div>
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1/2 teaspoon vanilla extract</div>
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Note: I only used two lemons</div>
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For the crust: Preheat oven to 300 degrees. Sift the flour and icing sugar into the bottom of a 9 x 13 pan. Melt butter in microwave, pour into pan and combine well with flour and icing sugar. Use hands to pat down evenly, forming a curst in the bottom of the pan.</div>
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Bake crust about 20 minutes at 300 degrees until firm. Remove from oven, increase oven temperature to 350 degrees. Beat eggs in a large bowl, add in sugar, 1 tablespoon flour, baking powder, salt, lemon rind, juice and vanilla, whisk together and pour over crust. Bake in 350 degree oven for 25-30 minutes until top is brown and filling is no longer liquid in the centre. </div>
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Cool in fridge before sprinkling with powdered sugar and cutting into squares. </div>
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I usually cut around the border of the pan first to remove the edges, ensuring each piece is pretty (not something we did for the fishermen). Added bonus - those edge scraps taste like candy.</div>
AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com6tag:blogger.com,1999:blog-155262061604859727.post-62329292050125334962015-04-14T19:43:00.001-05:002015-04-14T19:43:54.916-05:00Leek and Gruyere Tarts<div class="separator" style="clear: both; text-align: center;">
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Having enjoyed a couple of 20 degree days I think we can start cautiously proclaiming that spring has arrived. Today on my morning walk with Steeler I didn't just see geese passing over head, but three white swans. The potluck gals will recall seeing two swans on the Rennie River last October, how amazing that they're already heading back for the summer! Pretty magical way to start a Tuesday. </div>
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Leeks scream spring. Huge shocker: puff pastry, onion and cheese for dinner was a winner. This made an insanely quick and easy week night dinner. Likely considered a brunch or lunch recipe by most however as soon as the snow melts I don't mind having a smaller dinner so long as my glass of wine isn't downsized accordingly. This rich tart should've been accompanied by a salad, but that wasn't in the cards given what we had in the fridge. I didn't make the puff pastry from scratch. When it comes already rolled out in parchment from Safeway or Sobey's freezer section, why bother. </div>
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<b><i>Makes 4 </i></b></div>
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4 leeks</div>
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1 tablespoon butter</div>
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1 sheet store bought frozen puff pastry, thawed in fridge over night</div>
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1 cup grated gruyere cheese</div>
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olive oil</div>
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salt and pepper</div>
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Preheat oven to 400 degrees. Heat butter in a large skillet over medium low heat. Chop root end and green tops off leeks. Slice each leek into thin rings. Cook leeks in butter until softened, about 8 minutes. Meanwhile, unroll one sheet of puff pastry and cut into four rectangles or squares, separate on parchment paper and place on baking sheet. Brush each square with a touch of olive oil, ensuring edges are coated.</div>
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Top each square with a quarter of the cheese and a quarter of the cooked leeks. Sprinkle each with salt and pepper. </div>
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Cook in preheated oven until puffed and golden brown, about 15-18 minutes. Watching carefully in the last few minutes. Don't pull it too soon because the pastry won't be cooked through.</div>
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Would've been nice with a glass of crisp German white, but I made do with the Pinot Noir I had on hand ... the struggle is real. Enjoyed while Dave worked on his last paper for this term, summer really is on it's way. </div>
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AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com1tag:blogger.com,1999:blog-155262061604859727.post-29847287185365567232015-04-10T19:31:00.001-05:002015-04-10T19:31:47.904-05:00Spinach and Eggs en Cocotte<div class="separator" style="clear: both; text-align: center;">
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We just returned from an extravagant and fun filled week in Punta Cana, Dominican Republic. After an overnight flight home, it was slim pickings in the fridge when we woke up early Easter Sunday morning. Thank goodness for eggs, rye and a chunk of leftover pecorino.</div>
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It wasn't exactly grilled langostino on a private yacht (shameless braggy trip photos below)... but these baked eggs made a great comforting post-all-inclusive breakfast. Dave and I generally go to church two times a year - Easter and Christmas - after spending the past two Easters sitting in the pew with a growling stomach aching for breakfast - this year I made sure to go in full. </div>
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Eggs en Cocotte are essentially eggs baked and served in a heat proof dish. I have an obsession with recipes made in individual servings. Any ramekin or heat proof container will work. If you've had the baked eggs at Stella's you already know the comforting heaven that is two eggs slowly baked with cheese. I use this recipe at least once a month when I have totally random things in the fridge. You can use any cheese, and any other additions (I've previously used smoked gouda, goat cheese, sliced tomatoes, leftover carmalized onions, avocado). </div>
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<b>Spinach and Eggs en Cocotte</b></div>
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<b><i>Serves 2</i></b></div>
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1-2 tablespoons Butter</div>
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1 shallot, finely chopped</div>
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2 handfuls of fresh spinach, roughly chopped</div>
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4 tablespoons grated pecorino</div>
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4 free run eggs</div>
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salt and pepper</div>
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Melt the butter on medium low heat in a small non stick skillet. Cook shallot in butter until soft, about 5 minutes. Add chopped spinach and cook until wilted, about 2 mins. Butter two ramekins or oven proof dishes.</div>
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Preheat oven to 350 degrees. Split cooked spinach between two ramekins, add 1 tablespoon grated pecorino per ramekin. Crack two eggs into each ramekin. Use a small spoon to gently disperse the spinach and cheese throughout the egg whites, being careful not to break the yolks. Top each ramekin with remaining pecorino, a thin slice of butter, sat and pepper.</div>
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Put ramekins in baking dish and fill up dish with hot water so ramekins are sitting in a water bath. Bake in preheated oven for about 20-30 mins, shaking occasionally near the end to check if whites are firm.</div>
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Serve with buttered rye and strong coffee.</div>
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AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com1tag:blogger.com,1999:blog-155262061604859727.post-9346041247867988142015-03-23T21:54:00.000-05:002015-05-10T16:51:09.009-05:00Moms Retirement Dinner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bKWEuHeP0zg5MmjDwy9rsAaB02ApU571LqumlRqmsqEUBh2tL3knhgxDVSjrfm6AWR8f7esllbczdESEbHbFGJRLxsqti3WIMrKF-HDCxAmEj52JadWw_5odiMhzg20mAeaYfFkD8tU/s1600/IMG_4876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bKWEuHeP0zg5MmjDwy9rsAaB02ApU571LqumlRqmsqEUBh2tL3knhgxDVSjrfm6AWR8f7esllbczdESEbHbFGJRLxsqti3WIMrKF-HDCxAmEj52JadWw_5odiMhzg20mAeaYfFkD8tU/s1600/IMG_4876.jpg" width="426" /></a></div>
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My insanely beautiful mother is retiring this week after 37 years of working full time. I know this is a recipe blog but I wanted to write a quick post to share some photos of the dinner party we hosted for her last Sunday. Mom had a great time, surrounded by her dearest friends.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmzF7rWqLXWzxRlTI2WPcSB9CaO9d2fWLGkjJ5r5dic0f35sPM6630l4P4RKLlSvq1sManJsY8cOV6RRiIVd5n9AYWrkXRCLTYeKKLKUS-nlxoux7Vzffdw6R5eFEpRGyrNsS7u_cel8/s1600/IMG_4855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmzF7rWqLXWzxRlTI2WPcSB9CaO9d2fWLGkjJ5r5dic0f35sPM6630l4P4RKLlSvq1sManJsY8cOV6RRiIVd5n9AYWrkXRCLTYeKKLKUS-nlxoux7Vzffdw6R5eFEpRGyrNsS7u_cel8/s1600/IMG_4855.JPG" width="640" /></a></div>
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We made a long table runner out of old photos of mom (thank you Pinterest), easily printed on a black and white printer. The cake was probably my favourite part of the whole dinner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadmxXNUA6oklDMf9eDj5nRuC3-w816648n46FmE6GQkaLHVR98UlPZ-QB2oT4sEcZZJKk6cbHVfCxNWrTs78ft9awAHYVze8xV3mR761I-Nf1OjqGr0zEETpdZcb9p0q7cmNxN2hElp4/s1600/IMG_4847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadmxXNUA6oklDMf9eDj5nRuC3-w816648n46FmE6GQkaLHVR98UlPZ-QB2oT4sEcZZJKk6cbHVfCxNWrTs78ft9awAHYVze8xV3mR761I-Nf1OjqGr0zEETpdZcb9p0q7cmNxN2hElp4/s1600/IMG_4847.JPG" width="640" /></a></div>
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I used the rosette technique and buttercream recipe developed by <i>i am baker</i> found <a href="http://iambaker.net/neapolitan-rose-cake-rosette-cake/" target="_blank">here</a>. With rosette cakes you use a lot of sweet buttercream so I've found it's best to go with something less rich for the actual cake. I made a sort-of angel food cake with raspberry and blackberry mouse filling, by modifying the recipe found <a href="http://www.recipe.com/raspberry-mousse-cake/" target="_blank">here</a>. The filling was very light and tart so it worked well with the vanilla buttercream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEOYbsLs1PtT8cfWneqyt5b3aJXou4Mo9EeiksWtbl_UDNRt9RFSDZhMdKHX8Nhor48BFXbHkpKMXTcUzcZChBnAddZwtr7M-_GKCoiS7LKfQXUVAK3AJ_IlMVbEa6PrND2blTWv1j24/s1600/IMG_4874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEOYbsLs1PtT8cfWneqyt5b3aJXou4Mo9EeiksWtbl_UDNRt9RFSDZhMdKHX8Nhor48BFXbHkpKMXTcUzcZChBnAddZwtr7M-_GKCoiS7LKfQXUVAK3AJ_IlMVbEa6PrND2blTWv1j24/s1600/IMG_4874.JPG" width="640" /></a></div>
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When I don't want to stress about appetizers - the best go to is a cheese board. Expensive, but so easy and beautiful. My friend Laneil is a master cheese board assembler so I tend to poach her ideas. The orange things are physalis fruit, which were found at Vic's. My fav cheeses: caramelized onion cheddar (aka heroin or crack cheese), aged gruyere, fresh mozzarella and dubliner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid07eF28q0d8thWNXetGW6UnKR_HOj4kLeMLasxIuDNhB0J4fAEe_zDfN92C-Bnf_QexOc6smG5QUd-27M_lf4HcynFEIdcAGbB6_p24jtIHuVBhQyki5rbQbSNp3mvnIL4N7dO6r2c3Q/s1600/IMG_4859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid07eF28q0d8thWNXetGW6UnKR_HOj4kLeMLasxIuDNhB0J4fAEe_zDfN92C-Bnf_QexOc6smG5QUd-27M_lf4HcynFEIdcAGbB6_p24jtIHuVBhQyki5rbQbSNp3mvnIL4N7dO6r2c3Q/s1600/IMG_4859.JPG" width="640" /></a></div>
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Along with copious amounts of wine, we passed around blood orange margaritas to start. As usual, my younger brother Glen was keen to come over early and help. The poor guy was tasked with juicing 6 blood oranges and upwards of 10 limes. They were made by combining two parts tequila, one part triple sec, 2 parts fresh juice, and a squeeze of agave, shaken over.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF3h_EGYB7urHbhxQXVsFZ_S5ZR1aFXgSmpOUgjMmVba2QqIuzLSE-JO9OwsWyxRujbf1lxxhyphenhyphenDW0NJVoAuV3th0vvkkcpfE-Y5Xhfr99x8nMWzveGtlO0P4SrRvQAn9xfwLeVbOYUJc/s1600/IMG_4854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF3h_EGYB7urHbhxQXVsFZ_S5ZR1aFXgSmpOUgjMmVba2QqIuzLSE-JO9OwsWyxRujbf1lxxhyphenhyphenDW0NJVoAuV3th0vvkkcpfE-Y5Xhfr99x8nMWzveGtlO0P4SrRvQAn9xfwLeVbOYUJc/s1600/IMG_4854.jpg" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1NgMXw4XnBWgPQhSGdrcxbnjA_17_tvsBz7I1CWl4UYhCy-ClwKTndn1YFmV5GLzVpo-TWcTfgBLW1U2o-paK7A8L83WZIyMGEiRvOdFFrzB_E9_wdfzD51H_QncWZbpifVLlm9UG48/s1600/IMG_4861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1NgMXw4XnBWgPQhSGdrcxbnjA_17_tvsBz7I1CWl4UYhCy-ClwKTndn1YFmV5GLzVpo-TWcTfgBLW1U2o-paK7A8L83WZIyMGEiRvOdFFrzB_E9_wdfzD51H_QncWZbpifVLlm9UG48/s1600/IMG_4861.JPG" width="320" /></a></div>
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For dinner we started with a procuitto melon salad. Made by placing a handful of arugula on each plate, drizzling over olive oil and balsamic, chopped canteloup and topping with a prosciutto crisp and grated pecorino. Note my amazing brother assiting again. Not pictured: homemade, warm breadsticks.</div>
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The star of the main course was the barbecued beef tenderloin. This is one of my go to recipes for a crowd, I'm sure at some point this summer I'll post a detailed recipe for it. I always buy the unbutchered piece from costco, dry age a day or two in the fridge, sear it off then roast over indirect heat to about medium. Served with roasted garlic horseradish cream sauce, it was pretty darn good. Not pictured: fennel gratin and mushroom gnocchi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbZLMelMfKhYAdK123UGSm7NIBYVLIMJ7YJYFv1bFZUr2M4J5joNxT94QXNP5wX7IloJQ_70qa4RggYP9O2S3h2xRsb5vonXE9AAi1ydE0t3uyN8q0sWj3MPIMCqkumbUToZhl_mFQSc/s1600/IMG_4843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbZLMelMfKhYAdK123UGSm7NIBYVLIMJ7YJYFv1bFZUr2M4J5joNxT94QXNP5wX7IloJQ_70qa4RggYP9O2S3h2xRsb5vonXE9AAi1ydE0t3uyN8q0sWj3MPIMCqkumbUToZhl_mFQSc/s1600/IMG_4843.JPG" width="640" /></a><br />
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We showed a slideshow of old pictures while everyone reminisced. It was so wonderful sharing the evening with old family friends, family and mom's wonderful boyfriend Joe. </div>
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Mom opened some presents at the end of the evening and we are so happy that she loved our gift. Because she's heading to the west coast for retirement, we wanted her to have a reminder of Manitoba to take with her. We took the skeleton key for the front door of our cabin and had it cast and made into a pendant. We repurposed the diamonds and emeralds from a ring she doesn't wear any more. I think it turned out beautifully. Thanks to Mona at <a href="http://www.mokada.ca/" target="_blank">Mokada Custom Jewelery Design Studio </a>for creating it!</div>
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The evening was just a very small token of our appreciation for mom's hard work over the years. Her career has provided us with a wonderful life and she is my number one role-model. Such a perfect example of someone who worked hard, never made excuses, and gave it all so her kids could grow up with everything they could want. Punta Cana here we come!</div>
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I call them my "potluck girls" but really, after over ten years of friendship, I'm not going to try to express on a food blog what they mean to me. Last Friday, we had the pleasure of watching our friend Kaitlyn be <i>The Bachelorette</i> in a dating game at a local bar. Luckily, Gill's baby boy Ryder was in attendance (our first potluck baby) at the pre-game to provide a male perspective to the outfit selection process. He obviously approved of the little black dress. I suspect he won't always enjoy attending our potlucks. </div>
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I forgot how fun it is to eat snacks on the couch while your friend models her outfit options for the night. It felt like we were right back in high school, only difference being that one of our offspring was present and we weren't pounding raspberry vodka and five cent candies. After years of potlucking this is not the first time these ladies tasted stuffed dates wrapped in prosciutto. Isn't it fantastic when a few simple ingredients combine to make a killer snack? This "recipe" has been passed back and forth many times, everyone puts their own spin on it. Ever since first tasting it at my friend Lori's house, I was sold on the concept. It takes a bit of time to make each individual bite but it's very simple. Because each piece is so easy to grab, it's one of my top go-tos for parties. </div>
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An alarming side effects of transitioning from your twenties to thirties is the new found comfort level for eating savoury cheese and meat in the same mouthful as dried fruit. The craving for salty/sweet seems to intensify with each passing year. Add in the additional contrast of textures - soft and chewy with the crunch of an almond, and let the addiction begin. For some reason I'm still not down with the meaty, chewy texture of uncooked prosciutto, so I always roast these little guys before serving to crisp it up, but that's your call. I used goat cheese here, but if I was making them for the chèvre-averse (husband) I would use a herbed cream cheese or Boursin. You can find dates pre packaged, but also usually in the bulk section, which is ideal because then you can hand select the biggest, best ones.</div>
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<b>Prosciutto Wrapped Stuffed Dates</b></div>
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<b><i>Makes about 24 Bite Sized Appetizers</i></b></div>
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24 whole pitted dates</div>
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1 package prosciutto (about 12 pieces)</div>
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1 small package goat cheese</div>
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24 almonds</div>
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Keep the prosciutto in fridge until you need it because it's easier to work with when cold. Choose 24 of the biggest dates. Use a small pairing knife to cut a slit, lengthwise into the date. Press the ends of the date open to reveal the little pocket where the pit once lived. This doesn't need to be perfect at all, because once you mound cheese inside and wrap it, they all look the same. </div>
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Use a small spoon to smush a bit of cheese inside or onto each one, and then push an almond into the cheese.</div>
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Working with one slice at a time, use a sharp knife to cut prosciutto in half lengthwise. Roll up one stuffed date per half slice of prosciutto. Repeat until all dates are wrapped. If you're having trouble with the prosciutto sticking or melting, throwing it in the freezer for 10 mins can help.<br />
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If you're so inclined, place all the wrapped dates on a foil lined baking sheet and heat in a 400 degree oven until browned and crispy, about 15 minutes. They can be served hot or room temperature, so you can pre cook them before going to a gathering.</div>
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Admittedly they don't look all that appetizing, but I pity the fool who judges them based on their looks.</div>
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<br />AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com1tag:blogger.com,1999:blog-155262061604859727.post-35536488785615334172015-03-13T22:33:00.000-05:002015-03-13T22:33:14.720-05:00Wild Blueberry Cordial - Part One<div class="separator" style="clear: both; text-align: center;">
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I am one lucky lady. At the cabin a few weekends ago my Dad's very thoughtful girlfriend Donna gifted me a ziplock bag full of wild Whiteshell blueberries she hand picked in summer and froze. Last year was a fantastic year for blueberries in our little corner of the Canadian Shield, but with the bumper crop of berries also came a mosquito invasion that made foraging unbearable. Knowing the effort that went into picking those berries made the gift just that much sweeter.</div>
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I brain stormed for a few long weeks about how to honour the blueberries. Plans for pie, muffins or coffee cake crossed my mind. But booze is always the right answer. Cordial takes about two months to develop, so this batch will be ready just in time for Mother's Day and my Dad's birthday. Best way to ensure I will continue to get a cut of Dad's foraged bounty - turn it into booze and share it with him. It helps that last weekend Dave's Oma gave me a box full of stunning antique mason jars.</div>
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I considered actually making my own alcohol with the berries, by starting from scratch using yeast. But the risk of wasting the bounty on an experimental recipe freaked me out. Making a cordial using vodka is fool proof. I made a similar recipe last Christmas using over ripe blackberries and loved the results. This time to compliment the blueberries, and jump on the herbal cocktail band wagon, I'm trying one jar with mint and one with rosemary. This is a very loose recipe, you can use any fruit and flavours you can think of, and the ratios are far from strict.</div>
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<b>Wild Blueberry Cordial</b><br />
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3 cups blueberries or other fruit<br />
1 1/2 cups sugar<br />
4 cups vodka (good way to use up ends of bottles)<br />
herbs or flavours of your choice (I'm using mint and rosemary)<br />
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Separate berries into two quart size mason jars, or other containers that can be tightly sealed. </div>
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Stuff in herbs. Cover with about 3/4 cup sugar per jar. </div>
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Pour in vodka until all the fruit is covered and jar is nearly full.</div>
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Shake it up then set somewhere out of direct sunlight. In the first week shake a few times, turning upside down to disperse sugar, after a few days the sugar will dissolve. Over the next 7-10 weeks, shake about once per week, or whenever you feel like it.</div>
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Eight weeks from now I'll use a wire strainer to remove the solids and then funnel the cordial into pretty bottles to use as bribes, reserving the 40 proof fruit for ice-cream topping. </div>
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AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com0tag:blogger.com,1999:blog-155262061604859727.post-28535591402013284062015-03-09T21:21:00.000-05:002015-03-09T21:23:15.498-05:00Tarte Flambee on Cracker Thin Crust<div class="separator" style="clear: both; text-align: center;">
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If like me, you have an unhealthy obsession with the cracker thin crust pizza that's prevalent around these parts, cut into those familiar squares (think Gondola or Niakwa), then you can understand how excited I was to stumble upon this crust recipe. Amy Theilen, the loveable host of The Food Network's <i>Heartland Table, </i>has won me over in a serious way. She seems so authentic, and she's one of the few female cooking show hosts that doesn't give me the urge to smash my TV after a half hour episode (a la Pioneer Woman or Farmhouse Rules). When I read about her long time struggle to reproduce the crust we're so used to in the prairies, I was so excited to try the recipe. Her secret is to use no yeast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndgbmnBYUTZWvPb1XWclLry-15l_CBfSuuRzH2ly-Vz_cnYF-zvlSCx-OQY9fWxEUPyeSHzPdUDgVRJEy4BLyUOae-Jyf5GYE7cfPUz9Rn5Cg9SOtPfc_wz9cJEsHqByRdixutwDf7jg/s1600/IMG_4307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndgbmnBYUTZWvPb1XWclLry-15l_CBfSuuRzH2ly-Vz_cnYF-zvlSCx-OQY9fWxEUPyeSHzPdUDgVRJEy4BLyUOae-Jyf5GYE7cfPUz9Rn5Cg9SOtPfc_wz9cJEsHqByRdixutwDf7jg/s1600/IMG_4307.jpg" height="640" width="640" /></a></div>
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The result was even better then I expected, and I plan to use it exclusively for pizza now. A few pages over from the crust recipe, contained in her debut cookbook <i><a href="http://www.amazon.ca/The-New-Midwestern-Table-Heartland/dp/0307954870" target="_blank">The New Midwestern Table</a>, </i>was a recipe for Tarte Flambee, a French dish that Dave pointed out tastes like an ideal intersection of quiche lorraine and pizza. The few simple ingredients combine to make a savoury, decadent lunch, best served with a fresh salad.<br />
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To accomplish a high quality result you will need a pizza stone, parchment paper and high heat. As much as I'm into restaurant quality at-home-pizza, I refuse to buy a pizza peel (the oversized wooden spatula) - that would just be going a little too far, even for me. I managed without. I was inspired by Amy's recipe, but made a few small tweaks to make it easier. I used part buttermilk in the crust because I had it for the toppings, but you could use all water if you don't have buttermilk on hand.<br />
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<b>Tarte Flambee on Cracker Thin Crust</b><br />
<i><b>Makes Two Tartes</b></i><br />
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For the Crust:<br />
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1/4 cup buttermilk<br />
1/2 cup cold water<br />
1/4 canola oil<br />
1 teaspoon salt<br />
1 teaspoon sugar<br />
2 cups and 2 tablespoons flour<br />
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For the Tarte Flambee:<br />
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olive oil<br />
1 cup sour cream<br />
1/2 cup buttermilk<br />
1 cup parmesan, divided<br />
pepper<br />
6-8 slices thick cut, good quality bacon<br />
1 onion, sliced in very thin<br />
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Prepare dough for crust first so it can rest at least a half hour before rolling out. Combine water, 1/4 cup buttermilk, canola oil, salt and sugar in a medium bowl (or in the bowl of a stand mixer if you have one). Add in one cup of flour and use a whisk to mix well until smooth. Add in additional flour gradually, using a wooden spoon to combine. Use hands to mix until dough starts to stick together in a ball. If you have a stand mixer, used the dough hook to knead on low for about five minutes, otherwise use your hands on a clean counter top. Separate dough in half and form into disks, cover and let rest. </div>
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Place pizza stone in bottom third of oven. Preheat to 500 degrees. Prepare toppings. In medium bowl combine sour cream, 1/2 cup buttermilk, 1/2 cup parmesan cheese and some pepper. Make sure the bacon is really cold and use a sharp knife to cut into thin match sticks, separate with fingers right away before it starts to soften. Slice onion into very thin half moons.</div>
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Roll out each disk of dough into an oval between two large pieces of parchment paper into an oval. Try to get it as thin as possible. Discard top piece of parchment paper. Roll up edges of dough and pinch together to make a little ledge. Brush lightly with olive oil. Assuming you don't own a pizza peel, make sure you top the tarte on a large enough counter that you have space to put the pizza stone beside it so you can drag the whole thing onto the stone. Assemble the tart: divide the sour cream mixture between the two crusts and spread to edges, divide the the onion evenly, then the bacon. Sprinkle a 1/4 cup of parmesan over top of each. </div>
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Using good oven mitts, remove pizza stone and set it beside the tarte (obviously on something heat proof). Use the parchment to slide the tarte onto the pizza stone. Return to oven. Bake 15-18 minutes until the toppings are cooked and the crust is dark brown. It's fine if a few of the onions look a bit crispy - you want some blackened bits. </div>
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Remove onto a cutting board. Pull parchment out from underneath and slice into squares. Cook the other tarte the same way. </div>
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You can have one to yourself and gift the other to an unsuspecting family member or friend who will be hard pressed to ever repay your sacrifice.</div>
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<br />AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com5tag:blogger.com,1999:blog-155262061604859727.post-4954098802571890412015-03-02T20:26:00.000-06:002015-03-02T20:26:42.016-06:00Grilled Chorizo and White Cheddar<div class="separator" style="clear: both; text-align: center;">
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Last weekend was glorious. Sparkling fresh fallen snow, bright blue skies, and campfire cooked sausages; I would never tire of winter if every weekend was spent at the cabin. Dave and I cross country skied out to Pine Point Rapids, close to our cabin in the Whiteshell. At the far point of the 6 km loop there's a warm up shack that's usually stocked with fire wood. When we showed up to the rapids one group was just leaving and had already started a nice fire in the grate outside - a perfect spot to cook up our picnic for two.</div>
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Admittedly this is another random grouping of ingredients more then it is a recipe. Without question, the most important take away from my Articling year was the patented move of combining grilled chorizo with white cheddar in one mouthful. There's a good chance that if you've been to our house or cabin in the past six years - we've fed you this. It's become quite a staple among our friends. </div>
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<i>Must Haves:</i></div>
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Chorizo Sausages</div>
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1 lime</div>
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Aged White Cheddar (4 year old from Costco is best)</div>
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Toothpicks</div>
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<i>Recomended Picnic Add Ins:</i></div>
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Beers </div>
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Clamato for the Beers</div>
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Asian Pears</div>
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Cut cheese into small cubes before leaving. If you're lucky enough to be cooking the sausage on an open fire, and if you have a husband whose willing to carry the weight of the world on his shoulders to indulge your every whim, also pack a cutting board, knife, some kindling, matches, newspaper etc. </div>
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Grill Sausage: If on an open flame (BBQ or campfire) try to cook on indirect heat away from the flame, until heated through and blackened, about 10 minutes, turning often. If at home, cook on a sheet pan under the broiler on high, about 4 mins per side, until blistering. Slice sausage into bite sized peices. Halve a lime and squeeze juice overtop of chorizo. </div>
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Stab a piece of cheese and chorizo with a toothpick and prepare to become addicted to this grown up version of kielbasa and marble cheese. </div>
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<br />AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com0tag:blogger.com,1999:blog-155262061604859727.post-9221567604864253742015-02-26T18:45:00.004-06:002015-02-26T20:48:18.951-06:00Korean Salmon and Brown Rice Bowl (Bibimbap)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmwHJZzG88pzE9gkQHF1o7AIStnNkY1vIiLKBYg_OyMN5E2qXInMEWJ4xoEgFNQbVeHjxjgAOjha6Hbv4oFgW-Ah9pNza63ngDqM7U_UM0cvhj0DiW81AKzNEayf4LZFLzQq6Bk4SuOE/s1600/IMG_4261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmwHJZzG88pzE9gkQHF1o7AIStnNkY1vIiLKBYg_OyMN5E2qXInMEWJ4xoEgFNQbVeHjxjgAOjha6Hbv4oFgW-Ah9pNza63ngDqM7U_UM0cvhj0DiW81AKzNEayf4LZFLzQq6Bk4SuOE/s1600/IMG_4261.jpg" height="640" width="480" /></a></div>
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Cue the cabin fever - by this point in February the patience is unfortunately disappearing faster then the snow and ice. Waking up to an extreme cold warning a few mornings in a row induces cravings for something warm and comforting, preferably served in a bowl allowing it to be easily spooned into one's mouth while watching trashy reality TV. Mac and cheese or gnocchi would've been an obvious choice for me, but Bibimbap is certainly up to the challenge. The spicy sauce and soft rice warm from the inside but you also get the nutrient bonus from the veggies, whole grains and good protein. </div>
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Having recently discovered Korean cuisine at a mall food court, I'm obviously an authority on it. After trying the Bibimbap from KIM CHI a few times then ordering it twice in one week from the korean sushi place at the top of our street, I'm convinced that it just might be one of the most flavourful, but still fresh tasting, Westernized Asian food I've ever tasted. I've only ever ordered it with beef bulgogi - and have no idea whether it would ever traditionally be made with baked salmon, but it certainly works. I marinated the salmon in a bulgogi style marinade to imitate the usual flavour.</div>
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The fiery sauce is definitely the key to this dish, which is achieved by using a korean red chili paste called Gochujang. Much to my surprise I couldn't find it at Superstore (not even the one on Pembina with the expansive asian food isle) - but found it easily at the ING Supermarket near the U of M. Using good salmon is also important. I've only recently started enjoying salmon and I find the individually packaged, frozen, farm raised bag of Kirkland salmon from Costco to be the most palatable. Marinating it over night might be excessive to some, but I like the fishy flavour to be completely masked. </div>
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<b>Korean Salmon and Brown Rice Bowl (Bibimbap)</b></div>
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<b><i>Serves 3-4</i></b></div>
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<i>Note: the ingredient list looks long but many ingredients are listed in a few spots (sugar, soy sauce, garlic) to make the directions easier to follow (I hope) and many items you likely have on hand. </i></div>
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2 large pieces salmon</div>
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1 asian pear, peeled</div>
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1 thumb size piece of fresh ginger</div>
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2 green onions, diced</div>
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2 gloves garlic, crushed</div>
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1 tablespoon sesame oil</div>
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1 tablespoon honey or other sweetener</div>
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3 tablespoons soy sauce</div>
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1 cup brown rice</div>
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2 1/2 cups vegetable broth</div>
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1 cup dried shiitake mushrooms</div>
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1/2 cup water</div>
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3 tablespoons soy sauce</div>
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1 teaspoon sugar</div>
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cooking spray, olive oil, salt and pepper</div>
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4 cups fresh spinach</div>
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1-2 cups bean sprouts</div>
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1 large carrot, peeled and cut into matchsticks</div>
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1 egg</div>
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1 teaspoon soy sauce</div>
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1 teaspoon sugar</div>
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2 tablespoons gochujang chili paste</div>
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1 tablespoon sesame oil</div>
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1 tablespoon sugar</div>
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1 teaspoon vinegar</div>
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1 clove garlic, crushed</div>
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1 tablespoon soy sauce</div>
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1 tablespoon sriracha/rooster sauce (if you have it)</div>
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sesame seeds</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrzPWqUWis7ClQRQU3OiHhAhyphenhyphenwac_BZ9YhBfQXSGKJbRFfLLADdlhIR3WBkVahDFitUimcLoQBxvZz-qsDEigiCtBM8g_HmhY_QfvF-Gfu31yF8nqwX1YBcs-9nIMwu5Ka9toaz1wLv1U/s1600/IMG_4227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrzPWqUWis7ClQRQU3OiHhAhyphenhyphenwac_BZ9YhBfQXSGKJbRFfLLADdlhIR3WBkVahDFitUimcLoQBxvZz-qsDEigiCtBM8g_HmhY_QfvF-Gfu31yF8nqwX1YBcs-9nIMwu5Ka9toaz1wLv1U/s1600/IMG_4227.JPG" height="480" width="640" /></a></div>
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Marinate the salmon the night before. Into a large ziplock, finely grate the asian pear, letting any juice drip into bag. Grate in the ginger, add the green onion, garlic, seasame oil, honey and soy sauce. Squish around and add salmon to the bag (at this point mine were still frozen), squish around again, ensuring salmon is covered in marinade. Marinade (and thaw in my case) overnight in the refrigerator.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFq_ATw2hGP6IkMBYJlfdxUa6KdyzV_ZJqIk7qh6plaPzapqk0TayR3w3uIKsHkChJUNTbS07VjvTtHA9gLL4bZTcDpJ3D0jTD0ln8Io8KeeYFdKMNVpkJUqCAopKM5sZfMgdjuYvjpHE/s1600/IMG_4224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFq_ATw2hGP6IkMBYJlfdxUa6KdyzV_ZJqIk7qh6plaPzapqk0TayR3w3uIKsHkChJUNTbS07VjvTtHA9gLL4bZTcDpJ3D0jTD0ln8Io8KeeYFdKMNVpkJUqCAopKM5sZfMgdjuYvjpHE/s1600/IMG_4224.jpg" height="640" width="640" /></a></div>
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The remaining directions can be done in whatever order you see fit - theres a lot of little pieces to prepare - but it's not crucial that anything be served piping hot or that you include all the same veggies as I did. Multi tasking is key here.</div>
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Remove salmon from fridge. Preheat oven to 425 degrees. Cover a small cookie sheet with tin foil sprayed with cooking oil. Wipe marinade off and pat salmon dry with paper towel. Drizzle lightly with olive oil, sprinkle with salt and pepper. Discard marinade. </div>
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While oven is preheating, cook brown rice according to package directions. I use vegetable broth instead of water and therefore add any salt or butter. It's fine if the rice is ready before anything else because it will stay warm and get better as it sits covered. </div>
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Bake salmon 5 minutes per half inch of thickness. I cooked mine for 8 minutes and they were perfect. Salmon is done when it's firm to the touch and just starts to flake with pressure. Resist the urge to over cook. My pieces were large to I split each into two after they were cooked for more appropriate serving sizes. </div>
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Rehydrate the shitakke mushrooms by bringing them to a boil in a small sauce pan with soy sauce, water and sugar. Simmer until liquid is absorbed, about 15 minutes. Run under cold water to cool and then slice thinly, removing any stems that are still woody. </div>
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Blanch spinach by simmering in a boiling pan of water for about 30 seconds. Using tongs or a slotted spoon, remove into strainer and run under cold water. Squeeze out excess water. Use the same method to blanch and cool the bean sprouts and then the carrots.</div>
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Optionally sprinkle the cooled spinach, sprouts and carrots with a bit of vinegar, sugar and sesame seeds, mix with fingers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO06fGsDrFaUoQQaNr1Vl_DYna1R2wVvHClqUrJGI3LZLPzZWa8edbDHiy-8RhLPjjdX6nD7ElUEdwa9-UQxji2p85VjIBrp5XKfuq_J6sNInxtff7qqSkwoszPxkOo6YnoIxVYSAKPZw/s1600/IMG_4239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO06fGsDrFaUoQQaNr1Vl_DYna1R2wVvHClqUrJGI3LZLPzZWa8edbDHiy-8RhLPjjdX6nD7ElUEdwa9-UQxji2p85VjIBrp5XKfuq_J6sNInxtff7qqSkwoszPxkOo6YnoIxVYSAKPZw/s1600/IMG_4239.JPG" height="640" width="640" /></a></div>
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Make egg omelette. Lightly beat egg with soy sauce and sugar. Heat a small frying pan over medium heat and spray with cooking oil. Pour egg mixture into thin layer in pan. When almost cooked gently use a spoon and fingers to roll up in the pan. Remove to cutting board and julienne into slices.</div>
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Make the sauce in a small bowl by whisking gochujang paste, sesame oil, sugar, vinegar, garlic, soy sauce and sriracha together.</div>
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Scoop a healthy serving of brown rice into a large wide bowl. Arrange veggies and egg into an aesthetically pleasing pattern around the outside, top with a piece of salmon and sprinkle with sesame seeds. Generously pour sauce over top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJI3ZS64dK_jDoXnF23IZg-8_xW5Fy9Vap_Ktez-d5V7t5SxYnmBQqVAfHF95OKU_DUDJeBrS2uDuCJEj2TrKcsWf2p_XyygLMydQs2GJ-LbsfSMj3gAiRF3Ef5zdtNvYFlOjSKZF90Y/s1600/IMG_4246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJI3ZS64dK_jDoXnF23IZg-8_xW5Fy9Vap_Ktez-d5V7t5SxYnmBQqVAfHF95OKU_DUDJeBrS2uDuCJEj2TrKcsWf2p_XyygLMydQs2GJ-LbsfSMj3gAiRF3Ef5zdtNvYFlOjSKZF90Y/s1600/IMG_4246.jpg" height="640" width="640" /></a></div>
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Cuddle into an armchair with the remote and a glass of water close by. Chunk up the salmon and mix everything together. Enjoy the insanely flavourful, guilt free bowl full of comfort by the light of your television. </div>
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Have you tried Bibimbap before? Is it not the most comforting, but still fresh, food ever? Any good variations you've tried?</div>
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AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com0tag:blogger.com,1999:blog-155262061604859727.post-44835576052834482192015-02-21T10:07:00.000-06:002015-02-23T10:57:41.184-06:00Skinny Green Monster Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OJQV_sjAZLVnKB8LQw79jKArZqnv-oh2HB36nTjB2zZzIrFMAdGXA_an_1JWivCqAIWNlgw1DiSCF6Jk8vWoMFaADctahB8UfUnJMKv4WwXauPIVaFZzMF-yUBKso_YeH7cteWks5v8/s1600/IMG_4177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OJQV_sjAZLVnKB8LQw79jKArZqnv-oh2HB36nTjB2zZzIrFMAdGXA_an_1JWivCqAIWNlgw1DiSCF6Jk8vWoMFaADctahB8UfUnJMKv4WwXauPIVaFZzMF-yUBKso_YeH7cteWks5v8/s1600/IMG_4177.jpg" height="640" width="640" /></a></div>
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Sure it's easy to consume fruit for breakfast, but vegetables rarely make an appearance before noon, unless you count potatoes and onions. That's why I love the concept of deceptively hiding a ton of spinach in a rich and sweet tasting smoothie.<br />
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Enter the Skinny Green Monster. I've been making these for the past four years now on and off and originally got the recipe from <a href="http://skinnytaste.com/" target="_blank">Skinnytaste.com</a> when she posted it <a href="http://www.skinnytaste.com/2012/01/skinny-green-monster-smoothie.html" target="_blank">here</a>. She adapted the original recipe from <a href="http://ohsheglows.com/2011/01/13/classic-green-monster/" target="_blank">Oh She Glows</a> - just to lighten it up a bit. I haven't really changed much along the way, and wanted to share this with you, not because it's an original recipe that I created, but as more of a public service announcement for consuming large amounts of spinach for breakfast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQv7tYlMbXNxmaxGb-HPTM7NW3sJcg9YswS5i-IJk0kvi9sK7GLbe1ibR-iCPitMQiZ9bOKc5WJYVhJN2_ooOh0aj7OofKbyThJG4Zmkf3CwAH_r0Y96Oz1SkZwN6Ehkm94vS_vfBFYo/s1600/IMG_4172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQv7tYlMbXNxmaxGb-HPTM7NW3sJcg9YswS5i-IJk0kvi9sK7GLbe1ibR-iCPitMQiZ9bOKc5WJYVhJN2_ooOh0aj7OofKbyThJG4Zmkf3CwAH_r0Y96Oz1SkZwN6Ehkm94vS_vfBFYo/s1600/IMG_4172.jpg" height="640" width="480" /></a></div>
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I was so skeptical when I first made this but now I crave one at least once a week. I don't know if it's just placebo effect - but when I start my day with a few cups of spinach, I feel more energetic. The key to making the spinach undetectable is blending it long enough so that there are no visible specks. A really ripe banana will help with sweetness. There's no ice to crush so I like that I don't need an expensive blender to get it right.<br />
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<a name='more'></a><b>Skinny Green Monster Smoothie</b><br />
<b><i>Serves One</i></b><br />
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3/4 cup unsweetened vanilla almond milk (or milk of your choice)<br />
1 small frozen banana<br />
1 tablespoon peanut butter<br />
2 large handfuls spinach (about 2 cups)<br />
1/4 cup vanilla greek yogurt<br />
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Remove banana from freezer and run under hot water. Remove peel and cut into chunks. Place milk in blender or bullet or whatever you have, add banana, peanut butter and spinach. Blend on high, stopping to push down spinach if necessary, until you can't see any individual bits of spinach (about 30-60 seconds). Add yogurt and quickly blend again to incorporate. </div>
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Pour into cup and enjoy with a straw. The straw is crucial - sipping gulps of a green smoothie is super off putting. Now you can go about your day feeling super glowy and preachy knowing you've already had two servings of vegetables (which for me usually translates into eating whatever the heck I want for the rest of the day - stay tuned for my Imperial Cookie Recipe). </div>
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<br />AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com0tag:blogger.com,1999:blog-155262061604859727.post-33800732984802840802015-02-15T10:17:00.001-06:002015-02-15T10:18:34.036-06:00Seared Scallop and Asparagus Benedict<div class="separator" style="clear: both; text-align: center;">
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Hmmm... would we call this benedict? There is no poached egg, english muffin or pork involved, but the architecture and egg yolk butter sauce is enough for me to confidently deem this recipe a benedict. This is certainly not a go-to weekend recipe, it is probably the fanciest brunch I've ever made at home. But hey - we had leftover scallops in the freezer from when I made the <a href="http://prairiekitchendigest.blogspot.ca/2015/01/beet-risotto-with-seared-scallops.html" target="_blank">Beet Risotto</a>, our oven isn't working so Coquilles St Jacques was out, and it was Valentine's Day!<br />
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I chose to use potato pancakes for the base - I didn't have english muffins and in the end I liked the way the softer potato pancake didn't compete with the tender scallops the way a chewy english muffin may have. I'm not proud, but I used a mix instead of making the potato pancakes from scratch. Sacrilege, I know, but shredding potatoes is a bit labour intensive for Saturday morning when you also are going to be poaching asparagus, making Bernaise from scratch and searing scallops. Plus, I had the mix in the cupboard and quite frankly it just tastes so amazing. </div>
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Bernaise is even better then Hollandaise in my opinion - and I knew it would work here with the Scallops. I followed <a href="http://allrecipes.com/recipe/bearnaise-sauce-ii/" target="_blank">this recipe</a> pretty closely for the sauce but realized at the last minute that I didn't have dried tarragon, so I happily substituted the tarragon vinegar that I use once every five years in the back of the cupboard. One warning on this one: I don't normally prep my ingredients ahead of time - I like to live on the edge like that ... but as you know if you've made Eggs Benedict before, the last 5 minutes of cooking are hectic. Be prepared! I cooked the pancakes first because they are the easiest to keep warm, while also cooking asparagus, then the scallops and Bernaise last.</div>
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<b>Seared Scallop and Asparagus Benedict</b></div>
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<b><i>Serves 2</i></b></div>
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potato pancake mix</div>
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eggs and water, as required by mix</div>
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vegetable oil</div>
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1/4 cup butter</div>
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2 fresh egg yolks, lightly beaten</div>
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2 tablespoons whipping/heavy cream</div>
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1 shallot, minced</div>
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1 tablespoon tarragon vinegar (or regular vinegar and 1 teaspoon dried tarragon)</div>
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1 1/2 teaspoons fresh lemon juice</div>
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1 tablespoon freshly chopped italian parsley</div>
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1/4 teaspoon salt</div>
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pinch of dry mustard (if you have it)</div>
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1 bunch fresh asparagus</div>
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1 tablespoon butter</div>
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12 scallops, thawed overnight in paper towel between two plates</div>
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salt and pepper</div>
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olive oil</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TTX6rwTLjj3NTguhyQclf4E0_QbfjMO11BAqn5VsX0gZYusTr5Xkwfzv_TNRA-A0tlFSNPfTsPLjfVYpMSJn-l6jJqCErNH7FgYU-6TbrnqC80a6lOKxpoNnS54QMrfHe0Dm0HIDbJU/s1600/IMG_4105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TTX6rwTLjj3NTguhyQclf4E0_QbfjMO11BAqn5VsX0gZYusTr5Xkwfzv_TNRA-A0tlFSNPfTsPLjfVYpMSJn-l6jJqCErNH7FgYU-6TbrnqC80a6lOKxpoNnS54QMrfHe0Dm0HIDbJU/s1600/IMG_4105.JPG" height="640" width="640" /></a></div>
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Remove scallops from fridge. Mix up potato pancake batter according to package directions, set aside to rest (usually needs about 10 minutes).</div>
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Prep the Bernaise sauce by putting butter in a medium glass bowl. In a separate bowl beat egg yolks, mix in the cream, shallot, vinegar, lemon juice, parsley, salt and dried mustard. Set both bowls aside.</div>
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Fry the potato pancakes according to package directions - or if like in my case, there were no directions: heat vegetable oil to coat a large frying pan on medium until shimmering. Ladle a good size scoop of batter into pan and spread into a oval, cooking two or three pancakes per batch. Cook until crispy and brown (about 4 mins) before flipping to cook other side. Keep warm in oven or over an element covered with foil. Cook remaining batter (I ended up with 6 large pancakes).</div>
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While frying the pancakes - cook the asparagus. In a large skillet heat an inch of salted water to boiling. Cut off a good portion of the woody asparagus stem and plunge into boiling water, arranging in one layer. Boil for about 5 minutes until tender. Remove from water with tongs and keep warm in oven or in a frying pan with a tablespoon butter on low heat (as I did because of the lack of oven). </div>
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This is likely when you'll start to feel a bit out of control.</div>
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Prepare scallops. Coat a skillet with olive oil and heat on medium-high until almost smoking. Pat scallops dry with paper towel and season with salt and pepper. Place scallops in hot pan using tongs, don't crowd them. Cook about 3 minutes until the brown sear starts to creep up the side, flip each scallop and cook an additional 2-3 minutes until sides are opaque. </div>
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You might want someone to help you assemble at this point, because once the scallops are ready you want to be able to remove them from the pan quickly. Place two potato pancakes on each plate, top with asparagus spears, then about 3 scallops per pancake. The Bernaise is quick: heat the bowl with the butter in microwave until butter melts, about 30-45 seconds, you don't want it to be super hot. Into the melted butter, slowly pour in while whisking, the contents of other bowl (cream, yolks etc). Cook in microwave in 20 seconds increments, whisking between to remove lumps, until thickened (about 60 seconds total). Spoon sauce over scallops, and prepare to consume the most decadent brunch ever.</div>
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I served this with a little blackberry and blood orange salad. A tip for fancy brunches - peel the orange or grapefruit with a knife and cut each segment away from the pith - who wants to waste time with the nutrient packed pith on Valentines Day. Squeeze all the juices from whats left. </div>
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Enjoy the accolades and consider eating a salad for dinner, if anything. </div>
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I am often inspired in the kitchen by places we've been and specific memories of travel. Our honeymoon was an absolute gold mine of culinary experiences (Italy, Austria, Germany and France). Although we loved each and every spot visited, Dave and I felt most comfortable in Salzburg, Austria. Salzburg made us want to quit our jobs, and move, a la House Hunters International.</div>
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I wasn't a stranger to the Austrian and German dishes we ate on our honeymoon. Dave's family all hail from Germany so over the years I've tried many of the classic dishes (rouladen, schnitzel, red cabbage). However, I think Austria was the first time both of us ever tasted Goulash. Dave probably ordered it mostly for the novelty factor. Where else do you get to look a server in the eye and order goulash. I'm not sure what you think of when you hear the word "goulash", but the Austrian version, likely borrowed from Hungary, was a thick stew like dish, heavy on paprika and sweet onion flavour. After trying it in Austria and loving it, we also found it on a menu in Munich and couldn't resist.</div>
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On our honeymoon, we would too often eat breakfast, first lunch, second lunch, first dinner and sometimes second dinner. The picture above of the massive platters of goulash with spaetzle was a second dinner - perhaps the reason you can see some sweat on Dave's brow. I think the key to getting this one right at home is to find good hungarian sweet paprika and to caramelize the onions. </div>
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This recipe is not for those of you who only want to spend a half hour in the kitchen. Although it's not difficult, it does take a fair amount of time. I personally love a recipe for the winter that warms the home and requires a watchful eye for a few hours - wonderful for a Saturday or Sunday at home when you have don't need to be anywhere. This is very similar in flavour and concept to the recipe I recently posted for <a href="http://prairiekitchendigest.blogspot.ca/2015/01/braised-bison-short-rib-ragu-on-porcini.html" target="_blank">Braised Bison Short Ribs</a> - but these cold snowy days aren't going to continue forever and as soon as the BBQ comes out, I won't be braising a thing for a good 5 or 6 months. </div>
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To be true to Bavaria, goulash must be served with spaetzle. I've made it from scartch before, but if I can get my hands on the <a href="http://naturesfarm.ca/pasta/country-style-fresh-spaetzle/" target="_blank">Nature's Farm Country Style Fresh Spaetzle</a> made from their awesome free run eggs, there's no point in toiling away. I buy it and freeze it to have on hand. You could also serve this with egg noodles, or really anything that will sop up the sweet sauce. For the spaetzle, I just quickly fried it in some browned butter. A side of simple radish salad added a nice freshness to this otherwise heavy meal.</div>
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<b>Austrian Goulash</b></div>
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<b><i>Serves 5-6</i></b></div>
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olive oil</div>
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2-3 pounds beef stew meat, cut into bite size chunks</div>
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salt and pepper</div>
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2 tablespoons flour</div>
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1 tablespoon butter</div>
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3 medium onions or 2 large, sliced</div>
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1 tablespoon brown sugar (white would be fine)</div>
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1 tablespoon balsamic vinegar</div>
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2 cloves garlic, chopped</div>
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2 tablespoons hungarian sweet paprika</div>
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1/2 tablespoon caraway seeds</div>
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1/2 tablespoon dried marjoram</div>
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3 tablespoons tomato paste</div>
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900 ml (1 box or about 4 cups) chicken broth</div>
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2 dried bay leaves</div>
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<span style="background-color: white;"><span style="font-family: inherit;">Coat bottom of a dutch oven or a heavy bottom large pot with olive oil, heat on stove over medium high heat until just smoking. Ensure beef is cut into manageable chunks, pat dry with a paper towel and generously sprinkle with salt and pepper. Sprinkle the beef with flour. </span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">Work in batches and use tongs to sear chunks of beef on at least two sides. Do not crowd pan. It should take only 1 minute per side to brown meat, once you place in pot, do not shuffle or stir around, </span>pieces are<span style="font-family: inherit;"> ready to flip when they easily release from the bottom of the pot. Turn down heat if bottom of pot is turning too black, but make sure meat still sizzles when added. Add a bit more olive oil between batches if needed. </span></span><span style="background-color: white; font-family: inherit;">Note: I normally don't use flour when searing beef but doing so here helps to thicken the sauce later. </span></div>
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Once all meat is seared, reserve it on a plate to the side. Turn down heat to low, let pot cool a bit, add a nob of butter. Add sliced onions to pan. Use tongs to rough up onions, scrapping along the bottom of the pot to release all the seared beef flavour. </div>
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Instead of searing on high, you now want to caramelize the onions over low heat. Add the brown sugar and balsamic vinegar. Cook on low for approximately a half hour, stirring occasionally, turning down heat as you go to ensure onions don't fry. </div>
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Add garlic, paprika, caraway seeds and marjoram. Cook, stirring often, for a few minutes until fragrant. Add tomato paste, chicken broth, bay leaves, and seared beef back into the pot. Bring to a boil over high heat then turn down to lowest heat setting. Cover, and simmer for about 2 hours, stirring and checking occasionally. I like to remove from heat to thicken and cool, at least 20 minutes before serving. </div>
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The beef will be fork tender. Serve over spaetzle. I was tempted to serve this with beer or a german white - but am glad to have had a bottle of Pinot Noir. The goulash has a sweetness to it, but because it's so classically beefy, the jammy berry, mineral flavour of this <a href="http://www.twopaddocks.com/wines-picnic-pinot-13.shtml" target="_blank">Picnic Pinot from Two Paddocks</a> in New Zealand was great with it. I bought this bottle from <a href="http://www.laboutique.ca/" target="_blank">La Boutique del Vino</a>. For my 30th birthday we did a wine tasting there with friends, the theme being "Wines for your 30s" - this was my fav of the six wines we tasted. At $30 dollars a bottle it's still not going to be my go to weekday wine - but I certainly am starting to appreciate the difference between this and a $12 bottle. </div>
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AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com0tag:blogger.com,1999:blog-155262061604859727.post-73787908603344996012015-02-08T10:28:00.000-06:002015-02-08T10:28:24.854-06:00Happy SundayHappy Sunday from Steeler and I.<br />
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She's generally in a better mood. The unimpressed gaze is to express her contempt with me, she knows I won't be sharing the swiss cheese this morning.<br />
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<br />AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com0tag:blogger.com,1999:blog-155262061604859727.post-59265540374796982452015-02-02T19:45:00.000-06:002015-02-02T19:56:16.933-06:00Ravioli in Broth with Arugula<div class="separator" style="clear: both; text-align: center;">
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Monday and Tuesdays in the Winter, after a long day of work, often all I want to cook, or eat for that matter, is a steaming pot of soup. Making soup at the beginning of week usually means I get at least one lunch out of it, also a bonus. Dave and I are usually ready for a lighter dinner when the start of the week rolls around. While Dave graded tests, I whipped up a quick pot, and we were able to take 10 minutes out of our busy evenings to huddle together around our bowls of vegetables, pasta, broth and cheese. </div>
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One of my go to recipes for soup is this <a href="http://www.skinnytaste.com/2012/09/three-cheese-mushroom-and-tortellini.html" target="_blank">Three Cheese Mushroom and Tortellini Soup</a> from my favourite healthy cooking site <a href="http://www.skinnytaste.com/" target="_blank">Skinnytaste</a>. That recipes method of using a parmesan rind to flavour the broth, very much inspired this one. Cooking stuffed pasta in a broth and calling it a soup is a wonderful way to enjoy pasta, without a ton of guilt. You get the satisfaction of ravioli, but you're not eating a plateful in a butter laden sauce. I like to put arugula on/in anything I possibly can - and I loved the freshness it added to this soup.</div>
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<b>Ravioli in Broth with Arugula</b></div>
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<b><i>4 Servings</i></b></div>
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1 Tablespoon Butter</div>
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1 onion, diced</div>
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2 carrots, peeled and diced</div>
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2 celery stalks, diced</div>
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2 cloves garlic, peeled and finely chopped</div>
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salt and peper</div>
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7-8 cups (or two 900 ml boxes) vegetable broth</div>
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1 parmesan rind (leftover or cut off a fresh block)</div>
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350 g (or one package) fresh spinach and cheese ravioli (Olivieri is great)</div>
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3 cups or large handfuls arugula</div>
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fresh parmesan shavings</div>
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Melt butter in a dutch oven or heavy bottom pot over medium low heat. Add onion, carrot, celery, garlic and salt and pepper to taste. Cover and cook vegetables slowly until soft, stirring once and a while to ensure the vegetables aren't browning, just steaming slowly, about 10 minutes. </div>
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Pour in vegetable broth, add in parmesan rind, bring to a boil over high heat, reduce heat to medium low, cover and simmer for about 20 minutes. Remove lid and add in ravioli, cook in broth until al dente, according to package directions (usually about 3-4 mins). Toss in arugula, stir, turn off heat.</div>
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Remove and discard parmesan rind. Spoon soup into bowls and christen with parmesan curls. Curl up and enjoy. </div>
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If you're lucky to have a serving left, this makes a great lunch the next day. Because all the broth was soaked up, mine was more pasta then soup, but you will not find me complaining about that.</div>
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I am really excited about this recipe. The method for braised beef short ribs that inspired this post, found on the Simply Recipes site <a href="http://www.simplyrecipes.com/recipes/braised_beef_short_ribs/" target="_blank">here</a>, is my winter go-to for snowy weekend meals. 9 out of 10 people I've prepared this recipe for request an explanation of how to make it, always a good sign. We recently hosted a dinner party for ten people and I knew the rustic flavour of short ribs would be perfect, but I also knew that cooking two whole short ribs per person wouldn't be possible (budget and dutch oven capacity issues). Enter Ragu. Shredding the short ribs into a sauce and serving over buttery egg noodles allowed me to be more casual (i.e. cheap) about how many ribs were required per person. Shredding before serving also meant I could remove all the fatty and unpleasant bits - so that every single bite was moan inducing. Although this recipe is cooked over a few days, it's easy and allows you to prepare everything beforehand, thereby being the perfect recipe to entertain with. Plus I love serving guests beef, on a chicken budget. </div>
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I haven't prepared a lot of bison in my short life, but I can say with certainty this will be the first of many adventures in cooking Manitoba's mascot. Ever since the St. Norbert's Farmers Market announced their <a href="http://stnorbertfarmersmarket.ca/online/" target="_blank">online store</a> I've been eyeing the various bison cuts offered by Storsley Bison Ranch (of Beausejour). Their bison is grass fed and raised with no antibiotics or growth hormones. Compared to beef, bison is low in fat, calories and cholesterol and is a good source of iron. When you're not a huge meat eater, like me, this means consuming bison pays nice dividends. Also, consider that it is truly a Manitoba food - more so than any other immigrant or settler food we often think of as defining Prairie cuisine. What food could be more prairie than an animal that has lived here well before confederation, was a staple of indigenous cuisine, that itself subsists on the very grasses that define what a prairie is? I could go on... but I'll spare you.</div>
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Perhaps the very best part about cooking bison this past weekend was that it gave us the excuse to invite our friends Delaney and Bhavesh over for dinner. Bhav doesn't eat beef, so I knew he would appreciate coming over for a classic red meat meal, without a hint of beef in the ingredients. Delaney will eat anything. When usually I would've used beef stock to braise, to keep it beef-less, I used a combination of chicken and vegetable broth, and the recipe didn't suffer in the least. If you don't want to go to the trouble of finding bison, you could absolutely use this recipe to cook beef short ribs (I prefer the ones that Sobeys sells). </div>
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One last local plug: the Nature's Farm pasta I crowned with the bison was a key player in this recipe. I've been coveting their Porcini Pappardelle for a few months now, and was so thankful to find it available on the online farmers market. Using good pasta makes all the difference in this dish, and nothing beats <a href="http://naturesfarm.ca/" target="_blank">Nature's Farm</a> pasta made with their amazing fresh, free run eggs. </div>
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<a name='more'></a><b>Braised Bison Short Rib Ragu on Porcini Pappardelle</b><div>
<b><i>Serves 4-6</i></b></div>
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10-12 bison short ribs</div>
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Olive oil</div>
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Salt and Pepper</div>
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2 carrots, peeled diced</div>
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2 stalks celery, diced</div>
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1 onion, diced</div>
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1 bottle of red wine (don't use something you wouldn't drink - a Cab or Zin is best)</div>
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3 cups chicken broth</div>
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3 cups vegetable broth</div>
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1 lb. (454 g) Pappardelle pasta</div>
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1 tablespoon butter</div>
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Pecorino or Parmesan cheese</div>
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The day before you wish to serve, thaw and remove ribs from fridge so they come to room temperature. Preheat oven to 350 degrees. Coat bottom of a dutch oven or a heavy bottom large pot with olive oil, heat on stove over medium high heat until just smoking. Pat short ribs dry with a paper towel and generously sprinkle with salt and pepper. Work in batches and use tongs to sear short ribs on all sides. Do not crowd pan. It should take only 1 or 2 minutes per side to brown meat, once you place in pot, do not shuffle or stir around, they are not ready to flip until they easily release from the bottom of the pot. </div>
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Once all ribs are seared, remove from the pot and keep to the side on a plate. Turn the heat down to medium and add the carrots, celery and onion to the pot. Cook until soft, about 5 minutes.</div>
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Remove vegetables from pot and reserve in a bowl. Add the red wine to pot, making sure to stir and scrape up bits left on bottom. Simmer the wine for about 15 minutes until it has visibly reduced (keep a relatively close eye on it - I once walked away for too long - ruining a pot and more tragically, wasting an entire bottle of wine). Add seared ribs back into wine, add chicken and vegetable stock to cover ribs (may need less stock or to add some water). Cover (with lid or foil) and cook in a 350 degree oven for 1.5 - 2 hours. Don't peak or stir, not even once. Remove from oven and add back in the cooked carrots, celery and onions, cover, and cook in oven for an additional half hour. Remove from oven, cool, then cover and put in fridge over night. This step is great because it allows all the fat to rise to the top, while also allowing the ribs to soak up all the flavour.</div>
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About two hours before serving the next day, remove from fridge. Use a slotted spoon to remove the fat that has hardened on top and discard. Bring he pot to a simmer on stovetop over medium heat. Simmer for about an hour, reducing the liquid and stirring occasionally to ensure the ribs don't stick to the bottom, by now they should be falling off the bone. </div>
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Using tongs, remove the ribs to a cutting board, continue cooking down the liquid, meanwhile using two forks to remove the meet from the bones, shredding, and tossing out any unpleasant bits and the bones. Add the shredded meet back into the thickened sauce. Add more broth if it's too thick, conintue cooking down if it's too thin, then remove from heat and keep warm.</div>
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Salt and boil a pot of water, cook pasta according to package instructions (7 minutes for Nature's Farm Pappardelle). Plate pasta and top with a generous helping of the bison short ribs. Use a vegetable peeler to curl cheese over top.</div>
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Serve to friends with a good bottle of red wine. We enjoyed this with Post House's <i>PennyBlack</i> Red Blend from South Africa - the best red wine $24 dollars can buy in my humble opinion (and the wine that won two blind taste tests I forced several friends to participate in).</div>
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Red Cabbage recipe coming soon!</div>
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AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com0tag:blogger.com,1999:blog-155262061604859727.post-45578559715378966032015-01-25T13:28:00.001-06:002015-02-02T19:56:39.949-06:00Soft Boiled Egg with Soldiers<div class="separator" style="clear: both; text-align: center;">
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I realize this post is in no way a "recipe". And you probably don't need a how-to guide for boiling water and buttering toast. I post it only in hope of inspiring you to try this old method again, as it is one of my most favourite morning pleasures. I post the step by step pictures and directions not to patronize you or question your basic living skills, but because the ritual is so dear to my heart. Because it takes only 10 mins start to finish, it's great for upping the ante on week day breakfasts.</div>
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The top three reasons I love Winnipeg: Family, Friends, and Rye Bread. How can anyone pick sides if asked to choose between the chewy, cracked rye bread that City Bread and KUB Bakery produce here in the city. Mornings can never be bad when started with a healthy pat of butter melting on a well toasted slice of rye. Butter used to be my guilty pleasure, until I started rationally thinking about it, now it's just a pleasure. </div>
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Again, my Point counting voice will chime in at times with the "just have the toast dry - butter is so unhealthy." I've learned to stop listening. Counting calories is something I try not to do anymore, but for all those worried about the occasional buttered piece of toast or egg yolk, this breakfast of: one egg, two slices of rye, 2 teaspoons of butter, and half a grapefruit is approximately 360 calories. A Tim Horton "Egg" White and Turkey Sausage Sandwich is 330 calories. For a negligible 30 extra calories I would much prefer sitting around the breakfast table enjoying some real food, the ingredients of which I can pronounce. Admittedly, I fall prey to those horrible convenience foods too often, but by putting these thoughts in writing I hope to forget them less. Sorry - rant over.</div>
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I already spoke to my new found love of eggs <a href="http://prairiekitchendigest.blogspot.ca/2015/01/poached-egg-on-broiled-mushroom-and.html" target="_blank">here</a>, but one of my favourite parts of being a new egg lover is the excuse to collect all kinds of egg eating paraphernalia (much to Dave's enjoyment as you can well imagine). Finding the perfect egg cups is a fun outing in itself. The antique mall at The Old House Revival Company has many great finds. If you don't have cute egg cups - I made do with shot glasses for the first years of making soft boiled eggs. The only soft boiled egg tool I'm still on the hunt for is an ornate silver spoon. Once I find the perfect one, my Sunday morning breakfast table ritual of making believe I'm Mary from Downton Abby will be that much more realistic. </div>
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<b>Soft Boiled Egg with Soldiers</b></div>
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<i><b>Serves One</b></i></div>
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1 egg</div>
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butter</div>
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rye bread</div>
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Fill a small pot half way with water and bring to boil, lower egg into water using a spoon. Quickly set timer and boil egg for exactly 6 minutes.</div>
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Meanwhile, toast and butter rye bread. Cut toast into soldiers - you may think that's a childish, uneccesary step - but dipping full slices into runny yolk isn't easy. Slice a grapefruit if you please.</div>
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When timer is done, quickly remove egg from water and run under cold water for a few seconds. Take your seat and crack around the top third of the egg. Remove top part of shell and lop off a good part of the white to reveal the bright runny yolk.</div>
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<span style="text-align: justify;">I like to add a little kosher salt and cracked pepper at this point.</span></div>
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Take your time to enjoy every last bit.</div>
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Is there anything better then tender scallops atop creamy risotto? To cap off the most fantastic thirtieth birthday, I made dinner for Dave and I after a day spent at the new Thermea spa here in Winnipeg. I figured after being in a robe, bare faced with naturally dried hair (fro) - getting dolled up for a dinner would seem more like a chore then a celebration. Scallops and risotto seemed like an appropriate choice for such an occasion.</div>
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If you've been over to our place for dinner, you've likely had my mushroom risotto, which is largely based on <a href="http://allrecipes.com/recipe/gourmet-mushroom-risotto/" target="_blank">this</a> recipe from allrecipes.com. I first decided to make this beet version this summer for my potluck girls when my horticulturally inclined friend Naomi gave me some beets from her garden. I like the contrast of combining a sophisticated dish like risotto with a subterranean vegetable like the beet - very prairie. I figured a few weeks before Valentine's Day this would be a great recipe to share with you - given the neon pink colour. Red meat is generally my go to for a Valentine's Dinner, but scallops are the way to go - they are a decadent splurge that won't leave you feeling too full for whatever the rest of the night entails for you.</div>
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With the goal being to make the brightest risotto possible, I used the broth needed for the risotto to boil the beets in so that not a drop of the pigment went to waste. I usually roast my beets for the intensity of flavour, but for this one, boiling is quick, easy and leads to ruby red rice. I recommend cooking the scallops after you've finished preparing the risotto. They only take a few minutes to cook and they will need your undivided attention. I used the frozen scallops from Costco. Be sure to take them out to thaw in the fridge 24 hours before you need them. I let them thaw covered in paper towel with a weighted plate on top to ensure that all the liquid is squished out and absorbed - otherwise when you go to cook them the may "weep" and then not brown. Take them out of the fridge to come to room temperature before cooking. </div>
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<b>Beet Risotto with Seared Scallops</b><br />
<b><i>Serves 2 large portions with leftovers</i></b><br />
<b><i><br /></i></b><b>Risotto</b><br />
6 cups chicken broth<br />
3 small or 2 regular beets<br />
1 Tablespoon olive oil<br />
2 shallots, finely diced<br />
1 1/2 cups arborio rice (aka superfine, italian or short grain)<br />
1/2 white wine<br />
1/2 cup grated paremsan<br />
1/4 cup butter<br />
salt and pepper to taste<br />
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<b>Scallops</b><br />
8-12 scallops (depending on size)<br />
olive oil<br />
salt and pepper<br />
2 Tablespoons butter<br />
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Bring chicken broth to a boil in a medium saucepan. Trim ends off beets, peel and cut into quarters. Cook beets in boiling broth for about 10 mins until cooked but still firm. Remove beets from broth and dice into smaller pieces. Turn broth down to low to keep warm but not boil.<br />
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On another element, warm olive oil in a large pot or dutch oven over medium heat. Sautee shallots in oil until beginning to brown, about 3 mins. Add rice, stirring to coat with oil until fragrant, about 2 minutes. Add white wine and cook until absorbed, stirring continuously. Once wine is absorbed, add in the broth a half cup at a time, stirring regularly, adding another half cup at a time after the one before is absorbed. You do need to keep an eye on it and stir as often as you can manage, turn the heat down a bit if rice is really sticking to the bottom of the pan. Continue until all 6 cups of the broth have been absorbed and rice is soft, I prefer it a little creamier then the al dente that most recipes recommend. Remove from heat, stir in reserved cooked beets, parmesan cheese and butter until melted. Taste, add salt and pepper to your taste. Cover and set aside.<br />
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Coat a skillet (I prefer stainless steel or cast iron for this, not non-stick) with a thing layer of olive oil. Heat on medium high. Dry scallops with paper towel and sprinkle with salt and pepper. Once oil begins to smoke, place scallops in pan, being careful not to crowd the pan or allow them to touch. Cook for 2-3 minutes depending on size, until they easily realease from pan. Flip each scallop over with tongs. Add butter, tilt pan so that melted butter pools and use a spoon to baptize each scallops in the golden butter. Cook new side about 2 mins until sides of scallops are opaque.<br />
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Plate risotto and top with scallops. Enjoy with a chilled white wine. I'm usually a red drinker but I appreciate a good refreshing white with this dish, and you need to open one for the risotto anyways - the Quails Gate Gewurztraminer<em style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: small; font-style: normal; font-weight: bold; line-height: 18px;"> </em>is one of my go to Canadian favourites - usually reserved for summer days on the dock, it's a good balance to this subtle, savoury dish.<br />
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My family loves us some authentic Caesar Salad. This dressing recipe is one my mom has been making since I can remember... you can see from the original below that it has been well used.</div>
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I believe Rod is my Mom's ex-boyfriend's Brother..... thank you Rod, wherever you are. I've modified the recipe a touch. I find using half vegetable oil and half olive oil is better than all olive oil, as the flavour can be a little over powering if you use all olive oil. I also don't like buying a tin of anchovies because I never use the whole thing in one go and don't want them sitting in my fridge. Trying to find Anchovy Paste at Superstore, like Tahini, is a nightmare - it's in the refrigerated section alongside the kraft parmesean, feta cheese and pickled eggs - super weird, I know. If you think anchovies and raw egg are gross - I do too, but the dressing tastes so authentic and wonderful, you'll have no recollection that you added those two fear factor ingredients when you're eating it.</div>
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If any of you are like me and grew up in 90's and 00's knowing the Weight Watchers points value to every food item - the thought of using this "high fat" dressing may cause you to think "10 points for a salad - then I'd have to cut out breakfast - not for a salad you crazy woman" (Disclaimer: I didn't actually calculate the points value). Chill out - the way I look at it: Vegetables suck, if by dressing them in butter or a delicious dressing they will taste wonderful and you will get all the nutritional benefits, its worth it. Also, consider the fact that the recipe makes a ton of servings and really it's a few tablespoons of healthy fat per serving - get over it. </div>
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One last thing - this dressing could obviously be used on romaine lettuce. Try it on Kale though. It's a fairly intense dressing that needs a heavy lettuce to be able to stand up to it, thereby making Kale a perfect compliment. I've fed it to a few "kale haters" and they've gobbled it down, asking for seconds (i'm looking at you Caners and Glen).</div>
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<b>Kale Caesar Salad</b></div>
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<b><i>Serves 6 (as a side)</i></b></div>
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<u>Dressing</u></div>
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3 cloves garlic, crushed</div>
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1/2 cup parmesan cheese, grated</div>
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1/4 cup olive oil</div>
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1/4 vegetable oil</div>
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juice of 1 lemon</div>
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1 1/2 Tablespoon Worcestershire sauce</div>
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1 Tablespoon red wine vinegar</div>
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1 egg</div>
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1/2 Teaspoon salt</div>
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Generous grinding of pepper</div>
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1/2 Teaspoon dry mustard powder</div>
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1 teaspoon anchovy paste</div>
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1 bunch Kale</div>
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croutons (crunchy foccacia ones stand up best to the dressing)</div>
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real piece of parmesan</div>
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Combine all the dressing ingredients in a blender and whiz until combined, or use an immersion blender to combine (as I prefer). Best to combine and refrigerate a few hours before serving.</div>
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Prepare Kale: <span style="text-align: justify;">Remove centre stalks or ribs from each Kale leaf either by cutting it out or using your hand to shear off the leafy edible part. Slice kale laves until you have small bite sized pieces. Tenderize Kale by sprinkling no more then 1 teaspoon of Kosher or course salt over pieces and massaging the salt into the Kale leaves. Toss Kale into large salad bowl.</span><br />
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Start by pouring about 3/4s of the dressing over the kale and tossing - you don't want to over dress it. Only use the whole dressing amount if needed. Toss in croutons and use a vegetable peeler to shave some parmesan flakes over the salad.</div>
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Kale Salad Tips:</div>
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- the massage step is crucial</div>
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- dress the salad a little ahead of eating, it's best for it to sit for a bit (unlike most salads)</div>
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- you will need to use a bit more dressing than you would on other lettuces</div>
<br />AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com1tag:blogger.com,1999:blog-155262061604859727.post-48466314179309643282015-01-10T10:23:00.000-06:002015-02-15T10:18:56.027-06:00Poached Egg on Broiled Mushroom and Ricotta<br />
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Ah yes, Saturday mornings. I found some Manitoba "portobello" mushrooms at Vic's Fruit Market. Having some leftover ricotta cheese and pea shoots, I thought a little poached egg on top would make a delicious, easy breakfast. And then, just to up the fancy factor, which you know I'm always inclined to do, truffle oil and truffle salt were a must.</div>
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I grew up hating eggs, but in the last few years have done a complete 180 and now revel in the glory that is a runny yolk. I think the key to enjoying eggs is to start buying good, free range eggs. I love the Manitoba Free Run Vita Eggs - the yolk colour is unbeatable.</div>
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Normally you would use one large portobello, but mine were tiny (not convinced they're actually portobellos but I do love trying mystery mushrooms). You could use an alternate cheese (probably chèvre) but I wanted to use up the leftover ricotta. And of course any greens would work as the base - arugula would be my top choice. </div>
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<b>Poached Egg on Broiled Mushroom and Ricotta</b></div>
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1 portobello or 4 smaller mushrooms, stems removed</div>
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olive oil</div>
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balsamic vinegar</div>
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salt and pepper</div>
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1 egg (free range best)</div>
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white vinegar</div>
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peas shoots (greens of your choice)</div>
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1/4 ricotta (cheese of your choice)</div>
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truffle oil and salt (obviously optional)</div>
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Turn oven to broil (low if you have the option), put oven rack to the 2nd highest level. Foil a small baking sheet place mushrooms gills up and brush with olive oil and bit of balsamic, sprinkle with salt and pepper. Cook mushrooms under broiler for about 2 mins. or until browned, watching closely. </div>
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Meanwhile poach egg. If you have your method down - go for it! My method - heat water almost to a boil, turn down to just a simmer, add 1/2 a capful of white vinegar, crack egg into a small measuring cup, stir water until a whirlpool effect happens and gently lower egg into middle. Keep water to a very light simmer and cook egg for exactly 3 mins. Remove with a slotted spoon and dab with paper towel. </div>
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Place greens on plate, then broiled mushroom(s), spoon ricotta onto mushroom. Gently place poached egg on top. Christen with truffle oil and salt - grind pepper over top.</div>
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Wait until you're seated at table to break the yolk with your fork - it should be treated as a momentous occasion.<br />
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AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com1tag:blogger.com,1999:blog-155262061604859727.post-628447033566226462015-01-08T21:54:00.001-06:002015-02-02T19:57:27.423-06:00Warm Quinoa and Roasted Cauliflower with Balsamic-Tahini Dressing<div class="separator" style="clear: both; text-align: center;">
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It's back to work and school. Dave just started back into his Masters classes, every Thursday night he's not home ... which means I feel not an ounce of guilt when I make a meatless dinner. </div>
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Another recipe with tahini in it. I don't know what it is, but there is something so addicting about the flavour. I love the concept of mixing quinoa with any roasted veggie, tossing it in a dressing and adding cheese and other yummy toppings. It is pretty healthy for being so comforting. This recipe can basically be a choose your own adventure - I often roast sweet potato and mushrooms along with the cauliflower. And then instead of the feta and pea shoots you could do anything (goat cheese, walnuts, sesame seeds, pumpkin seeds etc). To me, it's more then satisfying as a meal, but you could add a chicken breast to the top or maybe some chickpeas if you insist.</div>
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<b>Warm Quinoa and Roasted Cauliflower with Balsamic-Tahini Dressing</b></div>
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<b><i>Serves 4 as a meal</i></b></div>
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1 head cauliflower</div>
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4 tablespoons olive oil (divided)</div>
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Salt and Pepper</div>
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1 cup quinoa</div>
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2 cups vegetable broth</div>
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2 tablespoons blasamic vinegar</div>
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1 tablespoon honey</div>
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1/4 cup tahini</div>
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2 tablespoons soy sauce</div>
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1 clove garlic, crushed</div>
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feta</div>
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pea shoot</div>
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Preheat oven to 425 degrees (400 if using convection as I did). Slice cauliflower into long florets, keeping as much stem as possible. Toss into large roasting pan, drizzle 2 tablespoons olive oil over florets, sprinkle generously with salt and pepper and toss together. Roast in oven for approximately 30 minutes total, scraping and flipping at the half way point. Keep an eye on it in the last five minutes, cook until crispy and edges are dark. </div>
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While cauliflower roasts, put quinoa and vegetable broth in a medium saucepan and bring to boil. Once boiling, cover and turn to low to simmer for 15 mins - don't peak or stir! Remove from heat, fluff with fork, cover and set aside until ready to assemble.</div>
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Make dressing by combing balsamic vinegar, remaining 2 tablespoons of olive oil, honey, tahini, soy sauce, and garlic in a bowl whisking until all combined. </div>
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In a large mixing bowl combine the cooked quinoa and roasted cauliflower before pouring dressing over and combining - move fast because the dressing will soak in quickly. Top with crumbled feta (or cheese of choice) and pea shoots (or the greenery or nuts of your choice).</div>
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- use the biggest pan/roaster you can for the cauliflower - anytime you roast veggies you don't want to crowd them.<br />
- I never rinse my quinoa like the packages say to - and I've never had a problem (but I also never wash my fruits or vegetables so maybe you shouldn't trust me on that one)<br />
- If you don't have vegetable broth for the quinoa, water is fine, but any broth is betterAlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com1tag:blogger.com,1999:blog-155262061604859727.post-44422544427180212092014-05-20T16:28:00.000-05:002015-02-02T19:55:55.206-06:00Simple Cottage Pizza with Arugula on the BBQ<div class="separator" style="clear: both; text-align: center;">
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Disclaimer: This is more of a method of combining a bunch of store-bought items than it is a recipe. </div>
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One of my favourtie things about living on the prairies (at least where we are) is the proximity to beautiful Canadian Shield lakes and boreal forrest. This May Long weekend I was lucky enough to make this pizza twice - once for my bestest gal friends at Liz's cabin on Lake of the Woods, and a second time for my family at our cabin on Brereton Lake in Whiteshell Provincial Park.</div>
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I love "recipes" like this one for the lake. Generally - we are either starving after arriving on Friday night, or we are more then a few beers deep after a beautiful day on the water. The last thing you want to do at the cottage is spend hours in the kitchen or to have to turn on your oven. The key to this one is to purchase delicious, high quaility ingredients (preferably from a great Italian Store like Delucca's). With an evening like we had on Saturday (see picture below), I was so thankful to have something so quick and easy to throw together. I sometimes make my own pizza dough and sauce - but who wants to miss out on dock time to go start the rising process - not this sun worshipper!</div>
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<strong>Simple Cottage Pizza with Arugula on the BBQ</strong></div>
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<em><strong>Makes 8 Slices so serves 4 with a salad for dinner</strong></em></div>
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Store bought or homemade pizza dough (enough for one pizza)</div>
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Pizza sauce</div>
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1 Cup Shredded Mozzarella Cheese</div>
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1/2 to 1 Cup Shredded Parmesan Cheese (buy the good stuff and grate so you can use less)</div>
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6-8 slices Hot Mortadella or Hot Capicolla (or whatever meat catches your fancy at the deli)</div>
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6 slices good salami</div>
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Arugula</div>
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Don't forget your pizza stone and cooking spray!</div>
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Remove pizza dough from fridge, pound down and form into small disk, let rest. Preheat BBQ on medium high with pizza stone on grill so it preheats as well. Ideal temperature is about 450 F- 500 F. Prepare ingredients. Once hot, remove pizza stone from BBQ and place on heat proof surface (I used a stove element). Spray pizza stone generously with cooking spray. </div>
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Assemble the pizza on the hot pizza stone (I always end up masacaring the pizza when I try to transfer it from another surface, so now I've given up): press dough to edges of stone, top generously with pizza sauce and sprinkle mozzarella and Parmesan over sauce. Arrange slices of meat on top of cheese; overlapping is very much encouraged.</div>
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Using oven mitts bring pizza back to preheated BBQ and place in centre of grill, close the BBQ and have a beer. I probably cook mine for approximately 20 minutes, but you have to just watch for when it's done. You want the meat to crisp up and the crust to brown, but make sure to lift up and peak underneath to ensure the bottom isn't burning. It's good to keep the lid closed as much as possible. </div>
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Once done, pull from BBQ and let cool on a large cutting board for about 5 mins before topping with generous amounts of arugula and an extra grating of Parmesan if you're so inclined. </div>
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Slice and enjoy with friends and family. Best served on paper plates with wine in plastic cups.</div>
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AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com1tag:blogger.com,1999:blog-155262061604859727.post-48484949773630295952014-05-20T14:50:00.000-05:002015-02-02T19:57:39.724-06:00Fried Halloumi on Kale and Brussels with Tahini-Soy Dressing<a data-mce-href="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-51.jpg" href="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-51.jpg"><img alt="photo 5" class="aligncenter wp-image-39 size-full" data-mce-src="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-51.jpg" src="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-51.jpg" height="640" width="480" /></a><br />
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I tried to come up with the most trendy salad possible, and this is what resulted. Kidding, kind of. Kale, brussels sprouts, pumpkin seeds, Tahini. I have never been a veggie lover, and certainly not a salad lover, but with the right dressing and some cheese, I can be convinced. If you've never tried a dressing made with tahini, you must.</div>
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Finding Tahini (a sesame paste) can be a bit difficult. On my most recent trip to Superstore I found it in two places: the health food/organic food isle with the other nut butters, and also in the international food sections, with other middle eastern foods. Halloumi is easy to find now, it's with all the fancier cheeses. </div>
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This salad can be a little too intense in the greens department for a main dish - but that's how we ate it on a Monday after a bit of weekend excess. So if you feel like being super healthy, have it as a main, otherwise it would be a good side dish with something that doesn't require so much chewing.</div>
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If you want it to be a really quick salad - use any cheese and just crumble it into the salad instead of the Halloumi. You could use any nut in place of the pumpkin seeds and not worry about roasting them.</div>
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<strong>Fried Halloumi on Kale and Brussels with Tahini-Soy Dressing</strong><br />
<em><strong>Serves 3 generously as a main or 6 as a side</strong></em><br />
<a href="https://www.blogger.com/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>1 Bunch of Kale, washed<br />
Kosher Salt<br />
3 Cups of Brussels Sprouts, ends chopped off and wilted outer leaves removed<br />
4 Tablespoons Tahini<br />
1 Tablespoon Olive Oil<br />
2 Tablespoons Honey (or any other sweetener you prefer)<br />
2 Tablespoons Soy Sauce<br />
Juice of half a lemon<br />
1/4 Cup Pumpkin Seeds or Pepitas<br />
6 Slices Halloumi (about half a package or 125 grams)<br />
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<a data-mce-href="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-14.jpg" href="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-14.jpg"><img alt="photo 1" class="aligncenter wp-image-35 size-large" data-mce-src="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-14.jpg?w=696" src="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-14.jpg?w=696" height="640" width="640" /></a><br />
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Remove centre stalks or ribs from each Kale leaf either by cutting it out or using your hand to shear off the leafy part as shown in picture, and discard. Slice kale until you have small bite sized pieces. Tenderize Kale by sprinkling no more then 1 teaspoon of Kosher salt over pieces and massaging the salt into the Kale leaves. Toss Kale into large salad bowl.</div>
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After removing outter leaves and tough ends of brussels sprouts, slice thinly. You could use a food processor for this but I prefer to really thinly slice them by hand. Add to bowl.</div>
<a data-mce-href="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-13.jpg" href="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-13.jpg"><img alt="photo 1" class="aligncenter wp-image-30 size-large" data-mce-src="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-13.jpg?w=696" src="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-13.jpg?w=696" height="480" width="640" /></a><br />
Make dressing by combining tahini, olive oil, honey, soy sauce and lemon juice in a small bowl. Pour over salad and toss to coat (best to do this up to a half hour before serving).<br />
<a data-mce-href="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-31.jpg" href="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-31.jpg"><img alt="photo 3" class="aligncenter wp-image-32 size-large" data-mce-src="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-31.jpg?w=696" src="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-31.jpg?w=696" height="640" width="480" /></a><br />
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Roast the pumpkin seeds over medium heat in a small frying pan until they begin to brown and make a popping sound. Remove and add to salad. Heat a medium frying pan over medium heat and spray with cooking oil. Place slices of Halloumi cheese in frying pan and fry on first side until golden, about 5 minutes before flipping to brown on the other side.</div>
<a data-mce-href="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-41.jpg" href="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-41.jpg"><img alt="photo 4" class="aligncenter wp-image-33 size-large" data-mce-src="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-41.jpg?w=696" src="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-41.jpg?w=696" height="640" width="480" /></a><br />
Plate salad and top with two slices of cheese. Enjoy while you revel in how trendy and healthy you are.<br />
<a data-mce-href="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-42.jpg" href="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-42.jpg"><img alt="photo 4" class="aligncenter wp-image-38 size-large" data-mce-src="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-42.jpg?w=696" src="http://prairiekitchendigest.files.wordpress.com/2014/05/photo-42.jpg?w=696" height="640" width="480" /></a>AlisonChttp://www.blogger.com/profile/01712316790639051623noreply@blogger.com1