Pomegranate Mint Cocktail

Pomegranate Mint Cocktail
Recipe by Dragon

Wishing you and your family a wonderful Holiday season and hoping 2013 is your best year yet! Ring in the New Year with a few glasses of this delicious cocktail. It's been my favourite this season and I'm sure it will become a new holiday tradition for me in the future. Enjoy!

Serves: 1

Ingredients:
1 mint leaf
1 oz vodka
1/2 oz Triple Sec
1 1/2 oz pomegranate juice

Garnishes (optional):
Whole or crushed candy canes
Pomegranate seeds

Directions:

1. Tear and bruise the mint leaf, then add it to a cocktail shaker half filled with ice. 

2. Pour the vodka, triple sec and pomegranate juice in shaker and shake for 30 seconds until the outside of the shaker is cold from the ice. Strain the drink into a martini glass rimmed with

crushed candy canes (optional).

3. Add a few pomegranate seeds to the glass (optional)

Citrus & Raspberry Sandwich Cookies

Citrus & Raspberry Sandwich Cookies
Recipe by Dragon

These little cookie jewels are a delight on any Christmas cookie platter. I switched up a classic sugar cookie recipe by adding lemon, lime and orange zest. It's a subtle but refreshing addition that matches perfectly with the raspberry jam. The key to getting the perfect shape with sugar cookies is to make sure the dough is chilled before baking. Place your cut out cookies in the fridge for a few minutes before baking......makes a world of difference. Enjoy!

Makes about 2 1/2 dozen

Ingredients:
3/4 cups unsalted butter, softened
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon, grated
Zest of 1 lime, grated
Zest of 1 orange, grated
Icing sugar or flour for dusting
Sanding sugar
Raspberry jam

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs one at a time. Add vanilla.

2. In a separate bowl, stir together flour, baking powder, salt and zests.

3. Stir flour mixture into the butter mixture making sure to combine thoroughly without over mixing. Cover the dough and chill for at least 4 hours or overnight.

4. Dust  your work surface with icing sugar or flour to help keep the dough from sticking. Roll out the dough to 1/4 - 1/2 inch thick. Thinner cookies will be crisper.

 5. Preheat oven to 375F. Cut out circles with a cookie cutter, then for half of the cut out circles, cut a smaller circle in the middle. These cookies will be the ‘tops’ for the sandwich cookie. The full circles will be the ‘bottoms’. After cutting the cookies, carefully transfer the cookies to the baking sheet.

6. Sprinkle sanding sugar on each of the ‘top’ cookies. Place the cookies in the fridge to cool for 10 minutes before baking. Bake 6 to 8 minutes. Transfer cookies to cooling racks to cool completely.

7. To make the sandwich cookie, take a ‘bottom’ cookie and on the back of it, spread a thin layer of raspberry jam. Place a ‘top’ cookie on top of the raspberry jam to complete the sandwich.

8. Store cookies in an air tight container between layers of parchment paper.

Coconut Almond Macaroons

Coconut Almond MacaroonsRecipe by Dragon

Who doesn't love these chewy on the inside and crispy on the outside little darlings? I hadn't made these macaroons in a long time so for my holiday baking I decide to dust off my recipe. After my first bite I wondered why I hadn't made them for so long.....they are divine. I decided to drizzle the top with some dark chocolate to add another flavour layer and a festive touch. Enjoy!

Makes 2 dozen

Ingredients:
2 1/2 cups unsweetened finely shredded coconut
2 tablespoons ground almonds
3/4 cup sugar
pinch of salt
2 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Almond slices
1 cup semi-sweet or dark chocolate, melted

Directions:

1. Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.

2. In a large mixing bowl, mix together the coconut, ground almonds sugar and salt.

3. Beat egg whites until frothy then add the vanilla and almond extracts. Continue beating the egg whites until you get soft peaks. Fold the egg whites into the coconut mixture until it is well combined.

3. Using your hands or a small ice cream scoop, form the mixture into small 1 inch. mounds, transferring each to the prepared baking sheet

4. Bake until just the peaks of the cookies are light golden brown, about 12-15 minutes, turning the pan halfway through to ensure even baking. Allow the cookies to cool completely on a wire cooling rack.

5. Drizzle the top with melted chocolate and top with a couple of almond slices. To set the chocolate, place the macaroons in the fridge for 15 minutes.

6. Store the macaroons in an air tight container in the fridge. Let them come to room temperature before serving.

Apricot & Almond Brie Baked in Puff Pastry

Apricot & Almond Brie Baked in Puff Pastry
Recipe by Dragon

I love entertaining during the holiday but I also like having a good time at my parties. That's why I like easy to prepare and serve appetizers like this one. It comes together in minutes and can be popped in the oven just before guests arrive. Warm and gooey brie is always a hit with a crowd....in fact this one is usually devoured in minutes.  I added apricot jam and spiced almonds to this baked brie in puff pastry. The flavours compliment each other brilliantly. Enjoy!

Serves: 10

Ingredients
1 sheet frozen puff pastry, thawed
1 (8 ounce) package double cream brie cheese, round
1 tablespoon vegetable oil
1/4 cup sliced almonds
Pinch cayenne
Pinch cinnamon
Pinch cardamom
Pinch salt
1/4 cup apricot preserves
1 egg, beaten with a tablespoon of water

Directions:
1. Preheat oven to 425. Lightly grease a baking sheet.

2. Heat the oil in a fry pan over medium heat.  Add the almonds and toast, stirring until golden brown, about 3-4 minutes. Turn off the heat and stir in spices and salt. Reserve some almonds for garnish

3. Roll puff pastry out slightly. Slice brie in half horizontally. Place bottom portion on the puff pastry, spread 1/2 of the preserves on cut surface and sprinkle with 1/2 of the almonds. Top with remaining cheese, spread remaining preserves and almonds on top.

4. Bundle puff pastry up and around the cheese. Brush the outside of the bundle with the egg wash and sprinkle the top the reserved nuts


5. Bake for 20-25 minutes.  Let cool for five minutes. Serve with your favorite sliced baguette.

Buttermilk Biscuits

Buttermilk Biscuits
Recipe by Dragon

I make these biscuits for Thanksgiving as a treat for my mom. She loves her biscuits warm and slathered with butter. Actually....I love my biscuits warm and slathered with butter. Like mother like daughter I guess. :). The key to tall, flaky and tender biscuits is mixing and handling the dough as little as possible. Over handling makes them tough and dense....and makes my mom unhappy. Enjoy!

Makes 12

Ingredients:
2 cups flour
1 tablespoon baking powder 
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, cut into cubes & cold
1 cup buttermilk + a little more for brushing on top of biscuits

Directions:
1. Preheat oven to 450F. Line a baking sheet with parchment paper.

2. Combine and sift the flour, baking powder, baking soda and salt. Place the flour mixture in a food processor. Pulse the flour mixture a couple of times to make sure it's well combined.

3. Add the butter cubes to the flour mixture and pulse to cut the butter into the flour. It should resemble course meal. Don't over mix or the biscuits will not be tender and flaky.

4. Add the buttermilk to the flour/butter mixture and pulse until the dough just comes together into a ball. Again, don't over mix.

5. Remove the dough from the food processor and place it onto a well floured surface. Using your hands, pat the dough down until it's about 1/2 inch thick. Fold the dough 4- 5 times then pat the dough down until it's 1 inch thick. Use a round (2 - 2 1/2 inch) cutter to cut the dough into rounds. Place the biscuits on the baking sheet. Combine the dough scraps, pat the dough down to 1 inch thick and cut out a few more.

6. Brush the tops of each biscuit with a little buttermilk. Bake for about 10-12 minutes or until the biscuits are a light golden brown. I rotate the baking sheet 180 degrees half way through for more even baking.

Provençal Cherry Tomatoes

Provençal Cherry Tomatoes
Recipe adapted from Julia Child

This past weekend I hosted a French themed dinner party. I used my culinary hero, Julia Child, as my inspiration...with my own twist.

I decided to make this classic side dish into an appetizer by using cherry tomatoes. These little jewels were served before we sat down to dinner and there was not one left behind. They come together quickly and the taste is incredibly fresh. Enjoy!

Serves: 6-8

Ingredients:
24 ripe cherry tomatoes
Salt and freshly ground pepper
1 1/2 cups fresh bread crumbs
2 tablespoons minced shallots
1 teaspoon dried herbes de Provence
3 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped parsley
4 tablespoons olive oil

Directions:
1. Set a rack on the upper-middle level and preheat the oven to 400 F.

2. Cut off the top of the tomatoes and over a plate or bowl, squeeze each tomato gently to force out the seeds and juice. With your fingers, clean the cavities of any clinging seeds. Arrange in the mini muffin pan cut side up. If any are wobbly or tilted, trim a bit off the bottom so that they sit flat in the pan. Season with a sprinkling of salt and freshly ground pepper to taste.

3. Stir together the bread crumbs, shallots, dried herbs, grated cheese, and chopped parsley in a small bowl. Add 3 tablespoons of the olive oil, tossing well to moisten the crumbs evenly.

4. Spoon the stuffing into the tomato halves, pushing it down into the cavities and mounding on top. Drizzle a scant teaspoon of olive oil over the top of each tomato.

5. Bake for approximately 10-12, or until the topping has browned and the tomatoes are hot but still keep their shape. Serve hot.

KitchenAid Colourology Give-Away

KitchenAid Colourology Give-Away

I love my KitchenAid mixer....love, love, love it. I think everyone should have one of these babies in their kitchen and now I'm going to help one of my readers get one. In celebration of the new website www.KitchenAidColourology.ca I am giving away a KitchenAid Artisan Stand Mixer!

The new KitchenAidColourology.ca website uses a personality quiz to determine which KitchenAid Artisan Stand Mixer colour is right for you.

I've taken the personality quiz and my colour is Empire Red....suits a Dragon, no? According to the description: "Some like it hot, and this shade drips with desire. Drawn to those who are confident, Empire Red is not for the faint of heart, as its beauty harnesses the wandering eye. Placed on white, marble or stainless steel, this hue brings the passion."  So, what's your colour?

Enter for your chance to win a KitchenAid Stand Mixer.

It’s easy! Go to www.KitchenAidColourology.ca and take the personality quiz to determine which
KitchenAid Stand Mixer colour is right for you. Comment here (one entry per person) telling me which colour was chosen for you and in two weeks (November 5th 2012) I will draw to determine a winner. Make sure to include an email address so I can reach you if you win...I can't give you a prize if I can't contact you.

Canadian residents only please!

Update: The contest is now closed. There were 69 unique entries and the random generator chose 66 as the winner.....so congratulations Bellini! I'll be contacting you shortly. 

Thank you to everyone who entered!

Port Poached Pears Wrapped in Puff Pastry

Port Poached Pears Wrapped in Puff Pastry
Recipe by Dragon

My love affair with Port wine started when I was a teenager and was allowed to take my first sip at a family get together. It was love at first taste. Port Wine is a fortified wine produced exclusively in the Douro Valley region in the northern provinces of Portugal. These days I look for ways to use it in my cooking and especially in my baking. This recipe is a perfect way to highlight this special wine. Now, Port is not an inexpensive wine so this dessert is decadent but it is also simple to prepare. It's a show stopper dessert and one that will impress any dinner guest. Enjoy!

Serves 4

Ingredients:
3 cups port wine
1 cup water
3/4 cup honey
1/4 cup sugar
1 inch piece of ginger, chopped coarsely
1 cinnamon stick, snapped in half
1 vanilla bean
4 pears, peeled and cored
1 sheet of puff pastry, thawed if frozen
Sanding sugar
1 egg, beaten with 1 tablespoon of water

Directions:

1. Combine the port wine, water, honey, sugar, ginger and cinnamon stick in a saucepan big enough to just fit the pears.

2. Cut the vanilla bean in half lengthwise, then run the knife down both halves to scrape out the brown seeds. Add the bean and seeds to the saucepan. Heat saucepan over medium high until the sugar dissolves. Reduce heat to medium.

3. Lay the pears in the poaching liquid on their sides. Poach the pears for about 20 minutes until they are folk tender. Turn the pears occasionally to allow them to poach evenly. Remove the pears from the poaching liquid and allow them to cool.

4. Increase the heat to high to start reducing the poaching liquid. Reduce the liquid until it has a syrupy consistency, strain to remove the cinnamon sticks, ginger and vanilla pod.  Allow the syrup to cool to room temperature.

5. Preheat the oven to 400 F. Cut 3/4 of the puff pastry into 8 long strips using a sharp knife. Cut the remaining puff pastry into 8 leaf shapes and score the tops to resemble veins.

6. Wrap 2 puff pastry strips around the outside of each pear, starting from the bottom. Overlap the strips to make sure the pears are completely cover. Wet the back of 2 leaves for each pear with water and attach to the top of each pear.

7. Brush each pear with the egg wash and sprinkle the pears with sanding sugar. The egg wash will help the sanding sugar stick to the puff pastry.

8. Carefully place the pears on a baking sheet and bake for 25-30  minutes until the puff pastry is golden brown.

9. Serve each pear on a thin bed of port syrup and a scoop of ice cream.

Steak with Coffee Sauce

Steak With Coffee Sauce
Recipe by Dragon

I first tried this dish on my last trip to Portugal. Now, the combination of meat and coffee might seem a little strange at first but I fell in love with it. The bitterness of the coffee goes well with the sweetness of beef, especially sirloin. You can always adjust the strength of the coffee to suit your taste. Weaker coffee, milder taste. If you like a strong coffee flavour, use a shot of espresso instead. You can also adjust the amount of cream you use to get just the right flavour combination for yourself. Enjoy!

Serves 2

Ingredients:
2 6 oz sirloin steaks, room temperature
2 cloves garlic, peeled, smashed
salt and pepper
3 tablespoons butter
1 tablespoon oil
1 bay leaf
Good splash of Port or red wine
1/4 cup heavy cream
1/3 cup strong coffee

Directions:

1. Rub both sides of the steaks with the garlic then season with salt and pepper. Reserve the garlic.

2. Heat 2 tablespoons of butter and the oil in a frying pan over medium heat. The frying pan should be just big enough to hold both steaks.

3. Add the steaks and cook on both sides until you achieve your desired doneness. For medium, I do 2-3 minutes per side. Remove the steaks from the pan and cover with foil to keep warm.

4. Add last tablespoon of butter, smashed garlic and the bay leaf to the pan. Cook for 1 minute taking care to not let the garlic burn.

5. Increase the heat to medium high and add a good splash of port or red wine to the pan. Stir and scrape up any brown bits from the bottom of the pan.

6. Add the cream, coffee and any meat juices from the reserved steaks to the pan. Adjust the salt and pepper to your liking. Let the mixture bubble up and thicken to sauce consistency. Strain the sauce through a fine sieve to catch the garlic & bay leaf.

7. Plate the steaks and spoon the sauce over them. Serve with roast or fried potatoes.

Kolokithokeftedes

Kolokithokeftedes
Recipe adapted from Peter Minaki

Makes: 12-14

This past summer I spent a few weeks in Greece. I fell in love with the country, the people and the especially the food. One of my favourite things to eat were these wonderful and simple zucchini fritters called Kolokithokeftedes. This might be my favourite way to eat zucchini now. The original recipe had baked the zucchini fritters but I prefer to fry them.....a little more naughty but well worth the indulgence.  Enjoy!

Ingredients:
2-3 zucchinis
1 bunch (5-6) of scallions (or 1 large onion, diced)
1 clove of garlic, minced
1 large egg
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1 tablespoon  chopped fresh parsley
1/4 - 1/2 cup breadcrumbs (I used panko)
1/4 cup Graviera cheese, grated (I couldn't find this cheese so I used Beemster)
1/2 cup of Feta cheese, crumbled
1/2 teaspoon black pepper
salt to taste

vegetable oil for frying

Directions:
1. Rinse your zucchinis well and snip the ends off. Grate the zucchinis through the large whole of your box grater and place in a colander (with a bowl underneath). Sprinkle with some coarse sea salt, cover and place in the fridge for at least 3 hours.

2. Squeeze out as much water as you can with your hands and then place handfuls of the grated zucchini in a tea towel and ring out as much water as you can. Place in large bowl and repeat with remaining grated zucchini.

3. In a small skillet, add a couple of turns of olive oil add your scallions and garlic into a skillet over medium heat. Sweat the scallions & garlic for about 5-7 minutes. Allow to cool before adding into the bowl with the zucchini.

4. Add the cooled scallion mixture, beaten egg,  chopped herbs, breadcrumbs*, crumbled Feta , grated Graviera, black pepper and mix with a spatula. If the mixture is too coarse, get your hands in there and mix them well. If the mixture is too dry, add a little olive oil and if the mixture is too wet, add some bread crumbs. Mix again.

5. Grab a small handful of the zucchini mixture in your hand and roll into a ball and then flatten into a patty (you may at this stage fry-off a small patty to taste and adjust seasonings to your liking). Make all the patties before frying.

6. While forming the patties, heat 1/2 inch of oil in a frying pan. Over medium heat, fry each patty until it's golden on both sides (approximately 3 minutes per side). Remember to not over crowd your pan or the patties will take longer to fry and become greasy. Transfer patties to a paper towel lined plate. Keep warm.

7. Serve warm on their own or with a cool dipping sauce: Take some Feta cheese and mash it with a fork and then add some Greek yogurt, a little bit of water or vegetable stock, some minced garlic, salt and pepper to taste and a sprinkle of paprika.

NOTE: * for the breadcrumbs, place some crustless bread in a food processor/blender and pulse until you have crumbs.

Beef Bourguignon

Beef BourguignonRecipe by Julia Child*

Today marks the 100th Birthday a woman who inspired many with her wit, warmth and passion for food. If you follow this blog, you know she has certainly inspired me. Beef Bourguignon is her signature dish and one that requires patience, skill and above all enthusiasm for the process. Like all great dishes, it takes time to build the layers of flavour in this dish. It is well worth the effort. Julia describes this dish as "certainly one of the most delicious beef dishes concocted by man,".  I most certainly agree, I adore Beef Bourguignon. If you've never tried it, I hope you will and when you're enjoying this delicious meal, remember to drink a toast to the one and only Julia Child. Happy Birthday, Julia! Bon appetit

Serves 6-8

Ingredients:
One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered

Directions:
1.Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

2. Preheat oven to 450 degrees. Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

3. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.

4. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees.

5. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

6. While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

7. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside. Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

8. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

9. Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

10. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

*Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Strawberry Cream Cake

Strawberry Cream Cake
Adapted by The Moveable Feast

We're in the midst of a another hot and steamy summer.....ahh so nice. One of my favourite parts of summer is enjoying all the fresh berries that are available to us right now. They just never taste the same any other time of the year, do they? Strawberries are plentiful and so deliciously sweet this time of year. There is no better way to highlight this sweet berry is in this lovely cake. Cake, cream and fresh berries.....simple and simply divine. ;) Enjoy!

Serves 8 to 10


Ingredients:

Cake
 1 1/4 cups cake flour
 1 1/2 teaspoons baking powder
 1/4 teaspoon kosher salt
 1 cup sugar
 5 large eggs (2 whole and 3 separated), room temperature
 6 tablespoons unsalted butter, melted a slightly cooled
 2 tablespoons water
 2 teaspoons vanilla
 zest of 1/2 lemon, grated

Strawberry Filling
 2 lbs fresh strawberries, washed, dried, and stemmed
 4-6 tablespoons sugar
 1 tablespoon Lemoncello or juice of 1/2 lemon
 1 teaspoon vanilla
 pinch of salt

Whipped Cream
 8 ounces cream cheese, slightly softened
 1/2 cup sugar
 1 teaspoon vanilla
 pinch salt
 2 cups heavy whipping cream

Directions:
1. For the cake, preheat the oven to 325 degrees and adjust the oven rack to the lower-middle position. Butter and flour 2 round 9-inch cake pans, and line with parchment or wax paper. Whisk flour, baking powder, salt, and about 1 cup + 1 tablespoon of the sugar in a medium-large bowl. Whisk in 2 whole eggs and three yolks (reserve the whites!), the melted butter, water, vanilla and lemon zest. Whisk until the batter is smooth and thick.

2. In a clean bowl of a standing mixer fitted with the whisk attachment, beat the reserved three egg whites at medium-low speed so that they get frothy and broken up a bit, about 1 or 2 minutes. Increase speed to medium-high and gradually add the remaining three tablespoons of sugar. Continue to beat until soft peaks form, about 2 minutes more. Take one-third of the beaten egg whites and fold it into the batter, to lighten it. Add the remaining beaten whites and gently fold until there aren’t any more white streaks and it’s pretty much evenly mixed. Pour the batter between the two prepared cake pans, dividing it evenly, and bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool in pan for 10 minutes, then invert cake onto a wire rack to cool completely (it’s necessary!), about 1 1/2 to 2 hours.

3. Meanwhile, prepare the strawberry filling. Halve 24 of the best-looking strawberries in your bunch and reserve. These will be used to border the layers and decorate the top. In a medium bowl, quarter the remaining berries you have and toss with 4 to 6 tablespoons of sugar, depending on the sweetness and ripeness of your berries. You should have a mixture of a little more than 1 1/2 to 2 cups worth. Let this mixture sit for one hour, stirring occasionally.

4. Strain the juice from the  macerated berries (should be about 1/2 cup) and heat over medium high heat in a small saucepan with the addition of the vanilla and Lemoncello, if using, until syrupy and reduced to about 3 tablespoons, about 3 to 5 minutes. Meanwhile, put the macerated berries in a food processor and whir them for about 5 one second pulses. Alternatively, like I did, you could simply chop them up best you can with your knife–you’re just looking for a mushy strawberry filling mixture. Pour the reduced syrup over the chopped berries, add a pinch of salt, and toss to combine. Set aside.

5. When the cake has cooled, place the softened cream cheese, sugar, vanilla and the pinch of salt in a bowl of a standing mixer fitted with the whisk attachment. Whisk at medium-high speed until fluffy and somewhat light, 1 to 2 minutes. Make sure to scrape down the bowl with a rubber spatula a few times throughout this process. Reduce speed to low and add heavy cream in a slow, steady stream. When it’s almost all the way combined, increase the speed to medium-high and beat until the mixture holds stiff peaks, about 1 to 2 minutes more, scraping the bowl as you go. You should have around 4 to 5 cups, you will probably have extra.

6. To assemble the cake, Place one layer of the cake on a cake plate and arrange a ring of the reserved strawberry halves, cut side down and stems facing out, around the border of the cake. Pour about 1 cup of the berry mixture in the center. Spread mixture to cover any exposed cake, but be careful not to extend the mixture out too far so that it will spill over when you add the cream and other cake layer. Next, gently spread about 1 1/2 to 2 cups (or more to your liking) of the whipped cream over berry layer. This is a little difficult, because you want to be sure not to create an incorporated mush of the two parts. Leave a 1/2-inch border from the perimeter of the cake. Place next cake layer down and press gently so that the whipped cream layer should become “flush” with the cake edge. Add another 1 1/2 to 2 cups of whipped cream and spread to make an even layer on top. Decorate with remaining cut strawberries. Serve, or chill. This cake is best served the day of, but it’s doing fine holding up in our fridge at the moment, too

Artisanale

Artisanale Restaurant
Guelph, On

When a chef's culinary philosophy is "A good cook knows how to take the best ingredients and make them shine in a way that can make your heart sing.".....you know that's a restaurant I want to eat in. A couple of weeks ago I had the pleasure of enjoying a Harvest Table dinner in Chef Yasser Qahawish's new Artisanale Restaurant in Guelph. Simple and delicious French country cooking at it's best using fresh, organic and local ingredients.

"Yasser Qahawish spent many years working his way through some of the best kitchens in Toronto and France, including his most memorable “stage” with Mme and M. Bregeon in the Loire. He was one of the first chefs in Toronto to buy everything from organic farmers’ markets when he ran the restaurant at Osgoode Hall. It was the quality of ingredients that brought him to the markets well before it was commonplace. And it is the passion, wisdom and courage of the farmers that he has come to know that has inspired him to build his restaurant, culinary style and kitchen to be able to work with these producers and celebrate their food through his meals."

The highlight of the dinner for me, besides the wonderful food, was dining with local farmer and supplier of some of Artisanale's vegetables, Greg Mountain from Whole Circle Farm. His passion for farming and the produce he grows was inspiring. I wanted to buy a pair of overalls, hop on the back of his tractor and go plow some fields. Ok, not really, but I did think about it!

Passion was definitely the theme of our dinner. We heard the passion for organic local food from everyone starting with Chef Qahawish, manager Sergio to all the servers I spoke with. I can't wait to go back enjoy another wonderful dinner. If you get a chance, you should too. :)

Our Harvest Table Menu

Brandade Savoyarde

Summer Beets, Fava Fritter, Sheep's Cheese

Whole Roast Lamb with Seasonal Vegetables

Summer Berry Soup with Sabayon Glace & Meringue

Enjoy some more photos from this amazing dinner.
     

Grilled Shrimp with Chile, Cilantro and Lime

Grilled Shrimp with Chile, Cilantro and Lime
Adapted from recipe by Zakary Pelaccio

Ok, these shrimp are amazing! I'm not kidding, people. These shrimp are spicy and savoury and the best I've had in a long time. They come together quickly which is good because you won't be able to keep your hands off them.

I especially enjoyed the marinade and found myself licking the plate to get all of it. I'm going to try this marinade on grilled fish or chicken next. In the meantime, I'll have the memory of these little darlings. Now be warned, these are spicy so adjust the chilies to your personal taste. Enjoy!

Serves 4

Ingredients:
6 tablespoons fish sauce
4 tablespoons vegetable oil, divided, plus more for grill
2 teaspoons turmeric
30 cilantro sprigs, chopped
10 long red chiles (I used bird's eye), stemmed
8 garlic cloves
2 inch piece ginger, peeled and grated
2 tablespoons light brown sugar, packed
16 jumbo shrimp, unpeeled, preferably head-on
1/4 cup fresh lime juice

Directions:

1. Combine first 8 ingredients and puree until it forms smooth marinade.

2. In a large bowl; combine the shrimp and marinade. Toss to coat. Let stsand for 30 minutes.

3. Add lime juice to the shrimp/marinade and toss to coat while the grill is heating up.
 
4. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates.

5. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.

6. Serve immediately with sauce.

Chocolate & Cherry Cookies

Chocolate & Cherry cookies
Recipe by Dragon

Chocolate and cherries are a perfect combination and these cookies are a delightful vehicle for these flavours. These cookies are crispy on the outside and soft in the middle....just like a perfect cookie should be. If you want to make these cookies a little more 'adult', soak the cherries in a little Kirsch for 1/2 hour and drain before adding them to the dough. You're welcome. ;) Enjoy!

Makes 24 cookies

Ingredients:
1 cup light brown sugar
1/4 cup granulated sugar
3/4 cup butter, melted and cooled slightly
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup dried cherries
1 cup dark chocolate chips

Directions
1. Preheat the oven to 350F and place the racks in the upper-middle and lower-middle positions. Line 2 baking sheets with parchment.

2. In a large bowl, cream the sugars and butter. Add in the egg, egg yolk and vanilla. Mix until incorporated.

3. Add the flour, cocoa, salt and baking soda and mix until just combined. Fold in the cherries and dark chocolate chips.

4. Scoop out 2 tablespoons of dough and roll into a ball. Place the dough balls on the baking sheets, equally spaced to have 12 per sheet.  Press down on each cookie to flatten slightly. Bake for 12-15 minutes, switch positions of baking sheets halfway through baking. Cool the cookies on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. .

Creamy Lemon Shrimp & Pea Risotto

Creamy Lemon Shrimp & Pea Risotto
Recipe by Dragon

This risotto is one of my favourite recipes....ever. It is creamy, fresh and so comforting. Risotto takes time, patience and a steady hand. It's an elegant dish that I like to serve as an appetizer to a special meal. I don't make it often and I serve this to only very special people. But for you, very special people, I will share the recipe. Enjoy!

Serves: 4

Ingredients:
2 cups chicken broth
1 1/2 cups shrimp broth *(see note)
4 tablespoons unsalted butter
24 medium shrimp, peeled and cleaned
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice
1/2 cup dry white wine
1/2 cup frozen peas
Zest of one lemon
1/2 cup Parmesan cheese grated
Salt and freshly ground black pepper
Paremesan cheese grated for garnish

* Note: I used the shrimp shells to make the broth by adding the shells to 2 cups of boiling water, a bay leaf, peppercorns and a pinch of salt. Cook broth for 5 minutes and strain.

Directions:
1. Bring the chicken and shrimp broths to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.

2. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the shrimp and saute for 1 1/2 -2 minutes per side until shrimp is pink. Remove the shrimp and keep warm.

3. Add 1 more tablespoon of butter to the pan and then add the onions. Saute about 5 minutes. Stir in the garlic and saute for 30 seconds.  Stir in the rice and cook for about 2 minutes until the rice is toasted.

4. Add the wine and stir until it is absorbed, about 1 minute. Add 1/2 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often. Repeat, adding 1/2 cup of hot broth until all the broth is used up.  Stir the rice until the rice is just tender and the mixture is creamy, about 5 minutes longer.

5 Stir in the peas and lemon zest until the peas are completely warmed through and risotto is fragrant with lemon. Add the 1/2 cup of Parmesan and last tablespoon of butter. Season to taste, with salt and pepper. Stir in reserved shrimp to warm up in the risotto.  Sprinkle additional Parmesan over and serve.

Fillets of Sole Meunière

Fillets of Sole Meunière
Recipe by Julia Child*

Fillets of Sole Meunière was one of the first dishes Julia Child tried when she arrived in France and she fell in love with it. There's a scene in the move "Julie & Julia" dedicated to this first taste and it's one of my favourite scenes...Julia can barely speak yet conveys her absolute delight with the dish. Now, my reaction to this dish was not as dramatic but I love the simplicity and perfection of a fresh, delicate fish cooked with butter. There is nothing better than butter! Enjoy!

Serves: 6

Ingredients
6 skinless and boneless sole or other thin fish fillets (best choices are Dover sole, tray sole, flounder, whiting and trout), all of a size, 4 to 6 ounces each and 3/8 inch thick
Salt and freshly ground white pepper
1/2 cup or so flour in a plate
About 4 tablespoons clarified butter (see notes below)
3 tablespoons minced fresh parsley
4 to 6 Tablespoons unsalted butter
1 lemon, cut into wedges

Directions:
1. Making Clarified Butter:
There is no substitute for the taste of butter in good cooking, especially when you are sautéing delicate foods like chicken breasts, or fillets of sole, or when you are making croutons. Plain butter will burn and speckle rapidly because of the milky residue it contains, but when you clarify the butter you rid it of that residue.

The more thorough professional system is to cut the butter into smallish pieces for quick melting. Bring it to the slow boil in a fairly roomy saucepan, listening and watching for several minutes until its crackling and bubbling almost cease, indicating the milky liquid has evaporated and the clarification is complete. (At this point watch that the butter does not burn and darken.) Pour the clear yellow butter through a tea strainer into a preserving jar. It will turn yellowish white when cold and congealed, and will keep for months in the refrigerator or freezer.

2. Sautéing: Pat the fish dry. Dust the fillets lightly on each side with salt and pepper. The moment before sautéing, rapidly drop each into the flour to coat both sides, and shake off the excess. Set the frying pans or pan over high heat and film with 1/16 inch of clarified butter. When the butter is very hot but not browning, rapidly lay in as many fillets as will fit easily, leaving a little space between each. Sauté a minute or two on one side, turn carefully so as not to break the fillet, and sauté a minute or two on the other side. The fish is done when just springy rather than squashy to the touch of your finger. Immediately remove from the pan to warm plates or a platter. (Or, if you are sautéing in 2 batches, keep the first warm for the few minutes necessary in a 200 F oven.)

3.Sauce and serving: Sprinkle each fillet with parsley. Wipe the frying pan clean, set over high heat, and add the fresh butter; heat until bubbling and pour over the fillets – the parsley will bubble up nicely. Decorate with lemon wedges, and serve at once.

*Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Vichyssoise

Vichyssoise

Recipe by Julia Child*

This soup is simplicity at it's best and tastiest. A few ingredients combine to make magic with this delicate yet richly flavoured soup. As much as I enjoy this soup cold (as it is meant to be served), I also enjoy it hot. Either way, you are in for a treat. Enjoy!
 

Serves: 6

Ingredients:

3 cups potatoes, peeled and cut into half moons

3 cups leeks, chopped (only the white part)

1 1/2 quarts chicken stock (homemade or organic)

1/2 cup heavy cream

Salt to taste

fresh chopped chives for garnish

Directions:

1.Simmer the vegetables in the stock for 40 to 50 minutes, partially covered. Add salt

2.Puree the soup either in a blender, or through a food mill and then through a sieve.

3.Stir in the cream. Season to taste, oversalting very slightly as salt loses savor in a cold dish. Chill.

4.Garnish with chopped chives and serve in chilled bowls.

*Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Salade Nicoise
Recipe by Julia Child*

Salade Nicoise is the perfect summer meal. It's full of fresh and flavourful ingredients that despite the long list of ingredients, takes no time to pull together. My only change to this recipe was to use fresh tuna rather than canned. I know Julia would have forgiven me this slight adjustment. ;) I lightly seasoned and oil a tuna steak then seared it in a hot grill pan for 2 minutes a side. I wanted a rare center but if you want it more cooked, add an extra minute per side. Enjoy!

Serves: 4-6

Ingredients:
1 head of Boston Lettuce, large, washed and dried
2 to 3 Tablespoons virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried
2/3 to 1 cup salad dressing, such as the Oil and Lemon Dressing (Recipe Below)
3 or 4 fine rip red tomatoes, peeled, if you wish, and cored, quartered and seasoned before serving
8 to 10 ounces oil-packed tuna, drained and flaked or fresh tuna, seasoned and seared 2 minutes a side
1 quart of French Potato salad (Recipe below)
8 hard-boiled eggs, halved lengthwise
1 can flat anchovy filets packed in oil, opened and drained just before serving
1/2 cup black Nicoise-type olives
3 or 4 Tablespoons capers
1/4 cup fresh parsley, minced

Directions:
1. Shortly before serving, line a handsome, large and wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.

2. Toss the beans in a mixing bowl with a little of the dressing, and correct seasoning.

3. Drizzle a spoonful or two of the dressing over the tomatoes.

4. Season the tuna lightly with a spoonful or two of dressing.

5. Place the potatoes in the center of the bowl or platter; mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna.

6. Ring the salad with the eggs and curl an anchovy filet on top of each.

7. Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.

Oil and Lemon Dressing
Recipe by Julia Child

Ingredients:
2 strips of fresh lemon peel, 1 by 2 1/2 inches each
1/4 Teaspoons salt, plus more, if needed
1/2 Tablespoon Dijon-type prepared mustard
1 to 2 Tablespoons freshly squeezed lemon juice
1/2 cup fine fresh oil
Freshly ground pepper

Directions:
1. Mince the lemon peel very finely with the salt, scrape it into the mortar or bowl, and mash into a fine paste with the pestle or spoon.

2, Beat in the mustard and 1 tablespoon of the lemon juice; when thoroughly blended start beating in the oil by droplets to make a homogeneous sauce—easier when done with a small electric mixer.

3. Beat in droplets more lemon juice and salt and pepper to taste.


French Potato SaladRecipe by Julia Child

Ingredients:
1 1/2 pounds "boiling" potatoes, all the same size and shape if possible
2 Tbs shallots or scallions, finely minced
Salt
White pepper, freshly ground
1/4 cup chicken stock (or potato-cooking water)
1 1/2 Tablespoons wine vinegar
2 to 3 Tablespoons fresh parsley, chopped
2 to 3 Tablespoons light olive oil, optional

Directions:
1. Fill a three-quart saucepan half full with cold water.

2. Wash the potatoes. One at a time peel a potato, and if it's round and fat rather than long and thin, cut it in half lengthwise. Cut the potato into slices 1/4 inch thick, and drop the slices into the pan of water, to prevent discoloration while you prepare the rest. It is best to cook them within 1/2 hour to prevent the possibility of their turning grey.

3. Drain out the water, then add clean cold water to cover, and the salt. Bring to the simmer, and simmer 2 to 3 minutes, or until the potatoes are just tender -- keep testing by eating a slice to be sure.

4. Crunchily undercooked potatoes are dreadful, and overcooked potato slices will disintegrate.

5. Drain out the cooking water (you may wish to use it for soup). At once cover the pan and set aside for 3 to 4 minutes (but no longer than 5), to allow the slices to firm up. Then uncover the potatoes and plane to season them while still warm.

6. Turn the warm potatoes into a roomy bowl and toss gently with the shallots or scallions, stock or cooking water, vinegar, and parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, toss with the optional oil, and the potatoes are ready for serving.

7. The potatoes will keep a day or two covered and under refrigeration. If they are made with oil, let sit for 1/2 hour at room temperature before serving.
  

*Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Banana Coconut Rum Cream Pie

Banana Coconut Rum Cream Pie

Recipe by Dragon

Inspired by Epicurious & Southern Mamas

Bananas, coconut, rum and cream.....in pie form. What more is there to say? This is one of the most delicious pies you will ever have and it doesn't hurt that it's easy to make too. Chill the pie for at least 2 hours but I think it's optimum at 4 hours. Enjoy!

Makes One 9 inch pie

Ingredients:

Pie Shell:

1 1/4 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

1 teaspoon cinnamon

1/3 cup shredded sweet coconut

2 tablespoons brown sugar

Pie Filling:

1/3 cup + 2 tablespoons packed brown sugar, divided

1 tablespoon butter

4 firm-ripe bananas, sliced
1/4 cup shredded sweet coconut

8 oz cream cheese, softened

zest of 1/2  lemon

1 cup heavy cream

3 tablespoons coconut rum, divided

Toasted shredded sweet coconut to garnish

Directions:

1. Put oven rack in middle position and preheat oven to 350°F.

2. Combine & mix graham crumbs, butter, cinnamon, coconut and 2 tablespoons brown sugar in a bowl until combined well. Press crumb mixture evenly onto bottom and up side of 9 inch pie plate. Bake crust 10 minutes, and then cool completely in pie plate on a rack, about 20 minutes.

3. Meanwhile, in a sauté pan over medium heat, combine 1 tablespoon of butter with 2 tablespoons of brown sugar and 1 tablespoon of rum until they melt together. Add the sliced bananas and cook for 2-3 minutes, stirring to make sure the bananas are coated with the butter/sugar/rum. Remove bananas from the heat, toss gently with shredded coconut and let bananas cool.

4. Beat together cream cheese, lemon zest and 1/3 cup brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.

5. Beat heavy cream with 2 tablespoons of rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, and then fold in remaining whipped cream.

6. Arrange the banana slices evenly over the bottom of the cooled crust. Spread all cream filling over the bananas. Sprinkle toasted coconut over top. Chill pie for at least 2 hours before serving.