Sunday, August 15, 2010
Mussels in White Wine Tomato Saffron Sauce
This recipe was so good. It tasted very restaurant quality if I do say so myself. Can't wait to go diving for fresh mussels while we're in Cape Town.
The broth was so good for dipping fresh crusty bread. Even our baby LOVED the broth. I gave her a few sips from a mussel shell. She couldn't get enough.
Please do try this at home.
Ingredients:
3lb bag mussels, scrubbed and rinsed (discard any cracked or open mussels)
2 tbsp butter
2 tbsp olive oil
1 onion chopped
5-6 cloves garlic minced
1/2 cup canned tomatoes
1 cup good white wine
1/2 tsp dried thyme
1/2 tsp good quality saffron
1/2 tsp salt
1 tsp fresh cracked black pepper
Directions
In a large pot, heat olive oil and butter at medium heat. Saute onions and garlic until fragrant (about 3 minutes). Add tomatoes, wine, thyme, saffron, salt and pepper and bring to a boil. Add mussels and stir. Cover pot and cook for about 8-10 minutes. Shake the pot a few times (with the lid closed) while cooking so the bottom of the pot doesn't burn.
Serve in a large bowl with plenty of fresh bread to soak up the broth. Delicious.
Tuesday, May 4, 2010
Bloody Mary Burgers with Roasted Broccoli
Ingredients
1 large head broccoli
2 cloves garlic
1 tbsp peri peri powder
1 tbsp olive oil
600g ground beef
1 1/2 tsp celery salt
1 tsp Worcestershire sauce
2 tbsp Frank's Red Hot sauce
1 tsp Tobasco
2 tsp prepared horseradish
3 tbsp mayonnaise
1 tomato, diced
1 tbsp Frank's Red Hot Sauce
1/2 tsp dried dill
4 hamburger buns
4 leaves lettuce
cheddar cheese (optional)
Directions
Preheat oven to 425 F. Toss broccoli with olive oil, garlic, peri peri powder, salt and pepper and roast in the oven for 15-17 minutes or until stems are tender and treetops are brown.
Lightly mix ground beef with celery salt, hot sauces and horseradish with a fork (fluff, do not mash!) Score meat into 4 equal parts and form into patties. Grill for about 4 1/2 mins per side until cooked through.
Mix mayo with diced tomatoes, hot sauce, dill and black pepper. Serve sauce on burgers with lettuce. I also added cheese, because my husband insists that cheese naturally belongs on burgers!
Hoisin Honey Grilled Pork and Chap Chae
This is my version, and I served it with Chinese-style pork chops.
Ingredients
3 pieces pork loin chops
2 cloves garlic
1/4 cup hoisin sauce
2 tbsp honey
2 thai chilies minced
4 bundles vermicelli noodles (or if you want to be authentic, Korean sweet potato starch noodles)
1 carrot cut into 3 and slivered into matchsticks
1 onion sliced thinly lengthwise
4 Chinese mushrooms soaked in boiling water and sliced
5 pieces Cwiss chard stalks and leaves chopped (should be 1 cup spinach but I didn't have any)
1/4 cup sodium reduced soy sauce
3 tbsp sesame oil
2 cloves garlic finely crushed...use a garlic press or mortar and pestle
Directions
Pork
Place the pork, garlic, hoisin sauce, honey and chilies into a Ziploc bag and marinate in the fridge for a few hours or overnight. Grill about 4 minutes per side on the BBQ or until pork is cooked through properly.
Chap Chae
Combine soy sauce, sesame oil and garlic in a bowl and whisk until well blended.
Place vermicelli noodles in a pot of boiling water and boil until softened, about 2 minutes. Remove from heat, drain, rinse and set aside.
Heat a little olive oil in a skillet, and sauté onions and carrots until softened, about 3 minutes. Add Swiss chard and sauté until wilted. Add mushrooms, noodles and sauce and mix well and heat until sauce has absorbed, about 2 minutes. Remove from heat and eat warm or at room temperature with grilled pork
Monday, May 3, 2010
Vanilla Bean Cheesecake
Ingredients
Crust
2 cups graham cracker crumbs
1 stick melted butter
1/4 cup sugar
1 tsp vanilla extract
Cheesecake
3 packages Philadelphia cream cheese at room temperature
1 cup sugar
3 large eggs
1 cup heavy cream
2 vanilla beans, (scraped innards only)
2 tbsp Bailey's Irish Cream (I added this)
Directions
Preheat oven to 350 if you have a light colored cheesecake pan, or 325 if your spring form pan is darker. Line the bottom of a 9-inch spring form pan with parchment paper, and wrap the outside of the pan with aluminum foil to insure it is airtight.
In a bowl, combine graham cracker crumbs, melted butter, sugar and vanilla and press lightly into the bottom of the spring form pan.
In a large bowl, beat cream cheese and sugar until light and fluffy.
Add eggs one at a time ensuring each is incorporated fully.
Add heavy cream, vanilla bean innards and Bailey's and ensure the batter is smooth.
Pour cheesecake batter over the graham cracker crumb crust and place the pan into a larger pan. Pour boiling water into the larger pan so that the water comes halfway up the side of the cheesecake pan. Carefully place into the oven and bake for 45-55 minutes. The cheesecake should be slightly wobbly but should hold together when finished. Do not over bake the cheesecake. To avoid cracks, turn off the oven and allow the cheesecake to gradually cool in the oven for an hour or more. Once cool, carefully remove the cheesecake pan from the waterbath and chill in the fridge.
Friday, April 9, 2010
Chinese Meatball Soup
My mom makes it with ground pork, but I used extra lean ground chicken for a lighter version.
Ingredients
4-6 cups water
2 inch piece of ginger, peeled and sliced thin
2 tbsp light soya sauce
3/4 lb ground chicken (or pork)
4 dried Chinese mushrooms
1 clove garlic, grated (or use a garlic press)
1 egg
1 tsp salt
1/2 tsp white pepper
Large handful spinach, torn
Accoutrement
2 birds eye chilies finely chopped and added to a small bowl of soya sauce
Directions
Combine water, ginger and soya sauce in a large pot and put on the stove to boil.
In a small bowl, allow Chinese mushrooms to soak in hot water for 10 minutes until soft, then chop finely.
In a mixing bowl, combine ground chicken, chopped Chinese mushrooms, garlic, egg and salt and pepper until well mixed and form into meatballs.
Drop meatballs into boiling pot, cover and simmer on low heat for about 30 minutes.
Just before serving, add spinach to the pot to wilt.
Serve over rice, with hot chilies mixed with soy sauce if you like the heat!
Thursday, March 25, 2010
Pepper Steak and Mushroom Pie
Wednesday, February 24, 2010
Grilled Filet Mignon with Peppercorn Mustard Recipe (Cooking Light)
I grilled a couple of filet mignons with a light mustard, peppercorn and brandy sauce.
I made some roasted red potatoes and Tyler's Florence's cream spinach and of course, some bread.
This turned out great!
Wednesday, February 10, 2010
Antipasto Pasta Salad
Wednesday, February 3, 2010
The BEST Baked Chicken Fingers
Friday, January 29, 2010
Shepherd's Pie
Easy Oven Baby Back Ribs
Tuesday, January 26, 2010
Spaghetti and Meatballs
Thursday, January 21, 2010
White Chicken Chili
1 tablespoon oil
1 onion (diced)
4 cloves garlic (chopped)
1 tablespoon cumin (toasted and ground)
2 (4.5 ounce) cans chopped green chilies (I used salsa verde)
2 jalapeno peppers (sliced)
3 cups chicken (cooked and shredded)
2 (19 ounce) cans northern beans (drained and rinsed)
2 cups chicken stock
1 teaspoon oregano
salt and pepper to taste
2 tablespoon masa (or cornmeal)
1/2 cup milk
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-8 minutes.
3. Add the garlic and cumin and saute until fragrant, about a minute.
4. Add the green chilies, jalapenos, chicken, beans, chicken stock, oregano, salt and pepper.
5. Bring to a boil, reduce the heat and simmer for 20 minutes.
6. Mix the masa into the milk and then mix it into the chili and simmer for another 10 minutes.
Roast Chicken with Potatoes, Yams and Asparagus
Tuesday, January 19, 2010
Apple and Spice Baked French Toast
Ingredients
1 large loaf of French or Italian bread
8 large eggs
3 1/2 cups of milk or light cream
1 cup of sugar [ I used 1/2 cup plus 2.5 tbsps sugar]
1 tbsp vanilla
3 tsp Cinnamon
1 tsp nutmeg
6-8 medium sized cooking apples (Cortland, Macintosh, Granny Smith)
[I used 5 Red Delicous apples]
1/4 cup of butter
Directions
Slice bread into 1 1/2 inch slices. Spray 9x13 glass pan with oil or non-stick spray. Place bread in glass dish, placing tightly together.
In a large bowl, beat together eggs, 1/2 cup sugar [this is where I cut the sugar to just 2.5 tbsp], milk and vanilla (by hand with whisk for about 30 seconds).
Pour one half of the egg mixture over the bread. Peel, core and slice apples. Cover bread with sliced apples.
Pour balance of egg mixture evenly over apples.
Mix remaining 1/2 cup of sugar with cinnamon and nutmeg and sprinkle evenly over top of the apples and dot with butter.
Bake in oven uncovered at 350 degrees for 60 minutes.
Remove from oven and allow it to rest for 5-10 mins before serving.