tag:blogger.com,1999:blog-226503792024-03-14T12:46:20.228-04:00Dragon's KitchenDragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.comBlogger444125tag:blogger.com,1999:blog-22650379.post-77709945090926620672017-02-20T19:54:00.000-05:002017-02-20T20:00:23.550-05:00Red Velvet & Cream Cheese Swirl Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><b>Red Velvet & Cream Cheese Swirl Brownies</b></span><br />
<i><span style="font-size: x-small;">Adapted from Sunny Anderson</span></i><br />
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An adult brownie that is not too sweet but will satisfy any sweet tooth. These brownies are as pretty as they are delicious. Enjoy!<br />
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Serves: 8<br />
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Ingredients:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CbxtPAJIsuTajFNjXLW4FjJOaqhpocKutXbDiliNJS_e89efmi1lKbGIHS3NecZRZZ5ugqFCoFcP0fsqgV6BZv3dST5aWT9IsXr_6sxfOSjXpVY_ik4B1_uJC_FJckIOMUO_JA/s1600/15873105_10158113011510094_8362215426231491397_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CbxtPAJIsuTajFNjXLW4FjJOaqhpocKutXbDiliNJS_e89efmi1lKbGIHS3NecZRZZ5ugqFCoFcP0fsqgV6BZv3dST5aWT9IsXr_6sxfOSjXpVY_ik4B1_uJC_FJckIOMUO_JA/s320/15873105_10158113011510094_8362215426231491397_n.jpg" width="320" /></a>Red Velvet Brownie Layer:<br />
1/2 cup unsalted butter, melted<br />
1 cup + 2 tablespoons sugar<br />
1 teaspoon vanilla extract<br />
1 tablespoon brandy (optional)<br />
1/3 cup cocoa powder<br />
Pinch salt<br />
1 tablespoon red food coloring<br />
1 teaspoon vinegar<br />
2 eggs<br />
3/4 cup all-purpose flour<br />
1/3 cup chopped toasted walnuts (optional)<br />
<br />
Cream Cheese Layer:<br />
8 oz full fat cream cheese, softened<br />
1/4 cup sugar<br />
1 egg<br />
1/2 teaspoon vanilla extract<br />
<br />
Directions:<br />
1. Preheat the oven to 350 degrees F. Butter and flour a 8 by 8-inch baking pan and line the bottom with parchment paper.<br />
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2. Brownie layer: In a large bowl combine the butter, the sugar, vanilla, brandy, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.<br />
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3. Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.</div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-53077690705570794062015-12-16T13:59:00.002-05:002015-12-16T13:59:50.893-05:00Chocolate Coconut Macaroons<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><b>Chocolate Coconut Macaroons</b></span><br /><i><span style="font-size: x-small;">Recipe adapted from Food & Wine Magazine</span></i><br />
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Macaroons are a great gluten free cookie for the holidays and this one combines 2 of my favourite flavours, coconut and chocolate. They are easy to make and not overly sweet....which I love. Enjoy! <br />
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Makes: 36 cookies<br /><br />Ingredients:<br />
14oz sweetened shredded coconut<br />1 14oz can sweetened condensed milk<br />2 teaspoons vanilla extract<br />2 large egg whites<br />1/4 teaspoon salt<br />4 oz semi-sweet chocolate, melted<br /><br />Directions:<br /><br />1. Preheat the oven to 350F and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut, sweetened condensed milk and vanilla. <br /><br />2. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the egg whites into the coconut mixture.<br /><br />3. Scoop tablespoon mounds of the coconut mixture onto the baking sheets, about 1 inch apart. Bake for 15-20 minutes, rotating the sheets halfway through baking. Transfer the sheets to cooling racks and let the macaroons cool completely on the sheets.<br /><br />4. Drizzle the melted chocolate on top of each macaroon and refrigerate for about 10 minutes to set the chocolate.<br />
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Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com2tag:blogger.com,1999:blog-22650379.post-38992757727327179072015-12-15T13:46:00.005-05:002015-12-15T13:49:11.676-05:00Dark Chocolate, Ginger & Pomegranate Molasses Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: large;">Dark Chocolate, Ginger & Pomegranate Molasses Cookies</span></b><br />
<span style="font-size: x-small;"><i>Recipe by Dragon</i></span><br />
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These holiday cookies have an intense and spicy chocolate taste. The pomegranate molasses gives the cookies a sweet and slightly sour edge that compliments the dark chocolate. They have become my favourite holiday cookie this year. Perfect to serve with coffee, tea or even a glass of brandy. Enjoy!<br />
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Makes: 3 dozen<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdnWG_CGA32ukM-UD3nt2UmQFfBKvzlh9mNpf-Qk0vEw1wTvjIFU6ejstJ90ZfmbY7AZCjWQWi6J5v-hTsMoJhonVsrii7kSMVY1zUQ3EZCWfXy4n37osm6IVecd7ypd3GMjQHw/s1600/12316078_10154470313882814_7206747563435130411_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdnWG_CGA32ukM-UD3nt2UmQFfBKvzlh9mNpf-Qk0vEw1wTvjIFU6ejstJ90ZfmbY7AZCjWQWi6J5v-hTsMoJhonVsrii7kSMVY1zUQ3EZCWfXy4n37osm6IVecd7ypd3GMjQHw/s320/12316078_10154470313882814_7206747563435130411_n.jpg" width="320" /></a></div>
Ingredients:<br />
1/4 cup vegetable shortening<br />
1/2 cup unsalted butter, soften<br />
1 cup brown sugar, packed<br />
1 egg room temperature<br />
1/3 cup pomegranate molasses<br />
1 3/4 cups all purpose flour<br />
1/2 cup cocoa powder<br />
2 teaspoons baking soda<br />
1/2 teaspoon baking powder<br />
1 teaspoon ground ginger<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground all spice<br />
1/8 teaspoon ground cloves<br />
1/4 teaspoon salt<br />
1 1/2 cups dark chocolate chips<br />
Sanding sugar<br />
<br />
Directions:<br />
1. In a bowl of a stand mixer, combine shortening, butter, brown sugar, egg and molasses.<br />
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2. In another bowl, sift together the flour, cocoa, baking soda, baking powder, ginger, cinnamon, cloves, all spice and salt. Add the dry ingredients into the butter molasses mixture and mix until it forms dough.<br />
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3. Mix the chocolate chips into the dough. Cover and chill the dough for at least an hour.<br />
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4. Pre-heat oven to 375F. Scoop out the dough and shape into 1 inch balls. Place balls 2 inches apart on 3 parchment lined baking sheets. You might need to bake these cookies in batches depending on the size of your oven. <br />
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5. Flatten the balls slightly and sprinkle the tops with sanding sugar.<br />
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6. Bake for 10-12 minutes rotating the sheets half way through. Cool the cookies on the baking sheets for 2 minutes. Transfer them to a wire rack to cool completely.<br />
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Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-84172557538757676682015-12-10T14:04:00.005-05:002016-10-26T11:30:11.714-04:00Raspberry Freezer Jam<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><b>Raspberry Freezer Jam</b></span><br />
<i><span style="font-size: x-small;">Recipe by Dragon</span></i><br />
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This is the best raspberry jam I have every had. It is cooked and has no pectin because I like raspberry jams to be less sweet (pectin requires more sugar). I also think freezer jam preserves the flavour and colour of the raspberries better. This jam stores in the freezer for up to a year and refrigerates for up to 3 weeks (that's why I use small jars). I also like seeds in my raspberry jam but you can always strain them out, if you wish, before freezing it. Enjoy!<br />
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Yields 4 cups<br />
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Ingredients:<br />
3 cups raspberries<br />
3 cups sugar<br />
Juice of a lemon<br />
Pinch of salt<br />
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Directions:<br />
1. In a bowl, gently mash the berries but leave big chunks.<br />
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2. In a large pan over medium high heat, combine the berries (and juices) and sugar. Stir well to combine.<br />
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3. Bring to a boil, stirring constantly. Boil for 10 minutes, skimming out any foam as it boils. Remove the pan from heat. Add the lemon juice and salt.<br />
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3. Pour in sterilized jars (leave room at the top to expand). Allow the jam to cool completely before sealing the jars. Store in the freezer for up to a year or refrigerate for up to 3 weeks.</div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-15781927378856141362015-12-07T14:50:00.002-05:002016-10-26T11:30:27.754-04:00Portuguese Chestnut Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b>Portuguese Chestnut Soup</b></span><br />
<span style="font-size: x-small;"><i>Recipe by Dragon. </i></span><br />
<br />
I
have fond childhood memories of roasted chestnuts at family gatherings
in the Fall/Winter. It was my job to peel them and I could never resist
sneaking one or two. The smell of roasted chestnuts fills the entire
house and if I could bottle that scent, I would. This delicious soup is
another way the Portuguese enjoy roasted chestnuts. The cream is my
addition to the traditional recipe but I think it compliments all the
flavours. In a pinch you could use packaged chestnuts but it will pale
in comparison to the taste of freshly roasted chestnuts. Enjoy!<br />
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Serves: 6<br />
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Ingredients:<br />
500g chestnuts, roasted (see below)<br />
2 tablespoons olive oil<br />
2 large carrots, chopped<br />
2 stalks celery, chopped<br />
2 medium onions, chopped<br />
1 clove garlic, minced<br />
1/4 cup fresh parsley, chopped<br />
8 cups chicken stock<br />
3 whole cloves<br />
2 bay leaves<br />
2 tablespoons Brandy<br />
1/2 cup heavy cream, plus more to garnish<br />
Salt & Pepper to taste<br />
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Direction:<br />
1. Peel the chestnuts. Chop 6 chestnuts and set aside to garnish. <br />
<br />
2.
In a large pan over medium high heat, add olive oil and heat for 1
minute. Add carrots, celery, onion, and garlic. Cook for 5 minutes to
soften the onions. <br />
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3. Add the whole chestnuts,
stock, parsley, cloves and bay leaves. Season with a little salt and
pepper. Bring to a boil then reduce the heat to a simmer. Cover and cook
for 45-60 minutes or until the chestnuts are tender.<br />
<br />
4.
Remove the cloves and bay leaves. Puree soup in batches in a blender
(caution hot!) and return the soup to the pot. Stir in the brandy and
cream. Adjust the seasoning with salt and pepper if needed. <br />
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5. Pour the soup into bowls. Sprinkle with reserved chestnuts and a drizzle of cream. Serve with crusty bread. <br />
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<br />
<span style="font-size: large;"><b>Roasted Chestnuts</b></span><br />
<i><span style="font-size: x-small;">Recipe by Dragon. </span></i><br />
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<br />
Ingredients:<br />
Fresh plump chestnuts<br />
Kosher salt<br />
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Directions:<br />
1. Preheat oven to 350F. <br />
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2. Score the chestnuts with an X and place them in a baking sheet with the X facing up.<br />
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3. Using a water bottle, sprinkle the chestnuts with a little water. Sprinkle with salt.<br />
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4. Roast for 30-40 minutes or until they are toasted and fragrant. Peel and enjoy.<br />
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Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com1tag:blogger.com,1999:blog-22650379.post-9427184984739213802015-12-04T12:23:00.000-05:002015-12-04T12:31:35.358-05:00Slow Roasted Vegetable Salad with Blue Cheese and Thyme Balsamic Vinaigrette<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b>Slow Roasted Vegetable Salad with Blue Cheese and Thyme Balsamic Vinaigrette</b></span><br />
<i><span style="font-size: x-small;">Recipe by Dragon</span></i><br />
<br />
I love warm and cold salads and this one is especially lovely. Roasting the vegetables brings out their sweetness and they are perfect with the bitter greens and sharp blue cheese. The thyme balsamic vinaigrette brings it all together into a beautiful winter salad. Enjoy!<br />
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Serves 6-8<br />
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Ingredients:<br />
6 red peppers <br />
2 red onions, sliced into 6 pieces<br />
6 garlic cloves<br />
4 thyme sprigs <br />
1 tablespoon balsamic vinegar<br />
1/4 cup plus 2 tablespoons olive oil, divided<br />
Salt and pepper to taste<br />
8 cups salad greens<br />
1/2 cup blue cheese, crumbled<br />
Thyme Balsamic Vinaigrette (recipe below)<br />
<br />
1. Set your oven to broil.<br />
<br />
2. On a baking sheet, place the peppers and drizzle with 2 tablespoons of olive oil. Make sure each pepper is well coated in olive oil and sprinkle with salt. Char the peppers in the oven, turning them until the skin is completely charred. Place peppers in a glass bowl and cover with plastic wrap. The steam will loosen the skins. When the peppers are cool, scrape the skins off with a knife and set aside. Cut eat pepper into 6 to 8 pieces, depending on the size of the peppers.<br />
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3. Preheat your oven to 350°F. In a roasting pan, combine red peppers, onions. garlic and thyme sprigs. Add balsamic vinegar, olive oil and toss to combine. Season with salt and pepper.<br />
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4. Roast the vegetables, stirring occasionally, for 45-60 minutes or until the onions are caramelized and softened. Let the vegetables cool for 10 minutes. Discard the thyme sprigs. <br />
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5. In a large bowl, add salad greens and season with salt and pepper. Add some of the vinaigrette (as much as you like) and toss to coat lightly. Don't over dress. <br />
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6. To serve, divide the dressed salad greens among the plates. Spoon some of the roasted vegetables on top of the salad greens and drizzle some more vinaigrette over the vegetables. Top with blue cheese. Serve immediately.<br />
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<span style="font-size: large;"><b>Thyme Balsamic Vinaigrette</b></span><br />
<span style="font-size: x-small;"><i>Recipe by Dragon</i></span><br />
<br />
Makes: 1 cup<br />
<br />
Ingredients:<br />
1/3 cup balsamic vinegar<br />
1 tablespoon fresh thyme leaves, minced<br />
1 teaspoon dijon mustard<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
2/3 cup olive oil (you may need more depending on strength of your vinegar)<br />
<br />
Directions:<br />
1. In a small jar with a tight fitting lid, combine vinegar, thyme, mustard, salt and pepper. Shake well. Add oil and shake vigorously until well combined.<br />
<br />
2. Keep in the fridge for up to a week.<br />
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Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-90575862410624957692015-12-03T14:24:00.003-05:002016-10-26T11:30:50.356-04:00Potato Latkes with Caramelized Onions & Bacon<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><b>Potato Latkes with Caramelized Onions & Bacon</b></span><br />
<i><span style="font-size: x-small;">Recipe by Dragon</span></i><br />
<br />
Another treat for the holidays or any time of year. Latkes are crispy potato cakes that just beg for toppings. I like to flavour latkes with herbs and top them with caramelized onions and bacon. The Greek yogurt adds a touch of sour to compliment the sweetness of the caramelized onions but you can always use sour cream in a pinch. These are always a hit when I make them. Enjoy!<br />
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Serves: 6-8<br />
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Ingredients:<br />
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5 cups Yukon potatoes, washed and grated<br />
1 clove garlic, minced<br />
2 tablespoons fresh chives, minced<br />
1/4 cup fresh parsley, finely chopped<br />
3 egg whites<br />
2 tablespoons cornstarch<br />
1/4 cup unsalted butter<br />
Vegetable oil, for frying<br />
Salt and pepper to taste<br />
<br />
Garnishes:<br />
Caramelized onions (recipe below)<br />
Crisp Smokey Bacon, cooked and cut into matchsticks<br />
Greek Yogurt<br />
Fresh Parsley, finely chopped<br />
<br />
Directions:<br />
1. Rinse the grated potatoes to wash off excess starch. Squeeze out any excess water and dry them with paper towels. You want them as dry as possible so they will be crispy. <br />
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2. In a large bowl, combine potatoes with the garlic, chives and parsley. Sprinkle in the cornstarch and mix well to combine. Add the egg whites and season generously with salt and pepper.<br />
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3. In a large frying pan on medium heat, add enough oil to come up 1/4 inch up the side of the pan. Add butter and heat until the butter is melted. Scoop out 1 to 2 tablespoons (depending on how big you want them) of potato mixture and add to the pan, pressing down to flatten it so it will cook evenly. Repeat this 3 times so that you are frying 4-6 latkes at a time. You don't want to overcrowd the pan. Fry for about 4-5 minutes per side or until they are a dark golden brown. Adjust the heat as needed to fry evenly. Place the cooked latkes on a paper towel lined tray and sprinkle them with a little salt (optional). Place them in a low oven to keep warm while you continue frying. <br />
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4. Serve the latkes topped with caramelized onions, crispy bacon, a dollop of yogurt and a sprinkle of parsley. Serve immediately. <br />
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<span style="font-size: large;"><b>Caramelized Onions</b></span><br />
<span style="font-size: x-small;"><i>Recipe by Dragon</i></span><br />
<br />
Makes 1 1/2 cups<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzdUB220W46rUyyGhTks9RJkKGEGgesG2Vn8pl8SHtNzvPvzIXw2VuvVPoFkh8r0bmkmY4UxaifEbtYg2FFXfGF2IjLwrDu_cBUaOSrn1kS_oLlOZA5lny-FNuIXA1q5FazaazA/s1600/10421525_10153659079277814_1140849844384165847_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzdUB220W46rUyyGhTks9RJkKGEGgesG2Vn8pl8SHtNzvPvzIXw2VuvVPoFkh8r0bmkmY4UxaifEbtYg2FFXfGF2IjLwrDu_cBUaOSrn1kS_oLlOZA5lny-FNuIXA1q5FazaazA/s320/10421525_10153659079277814_1140849844384165847_n.jpg" width="320" /></a>Ingredients:<br />
3 large onions, sliced<br />
2 tablespoons olive oil<br />
1 tablespoon unsalted butter<br />
Salt & Pepper to taste<br />
Balsamic vinegar (optional)<br />
<br />
Directions:<br />
1. To a large, heavy bottomed pan over medium high heat, add the olive oil and butter and heat for 1 minute. Add the onions, a splash of water, a pinch of salt and pepper and stir to coat. Reduce the heat to medium low and let the onions cook, stirring occasionally. After the onions have some colour, reduce the heat to low. <br />
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2 Let the onions cook for 45 minutes to an hour, stirring every few minutes, until the onions are a rich, dark golden brown color. Add a splash of balsamic vinegar (to taste) and deglaze the pan. Adjust the seasoning with salt and pepper. Let the onions cool then store, covered in the fridge for up to a week.<br />
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Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-59253834048294486452015-12-02T13:27:00.003-05:002016-10-26T11:37:19.957-04:00Lemon & Oregano Chicken with Lemon & Spinach Orzo<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: large;">Lemon & Oregano Chicken with Lemon & Spinach Orzo</span></b><br />
<span style="font-size: x-small;"><i>Recipe by Dragon</i></span><br />
<span style="font-size: x-small;"><i>Photos by Rob Brady and Angelina Noccetti</i></span><br />
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If you love lemon as much as I do, this is the recipe for you! Lemon is celebrated in every component of this dish and it is complimented by all the other ingredients. What I like most about this dish is that it is both elegant and comforting....something I strive for in all my dishes. Enjoy!<br />
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Serves: 4<br />
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Ingredients:<br />
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For the Chicken<br />
zest of 1 lemon<br />
1/4 cup fresh lemon juice<br />
1 tablespoon dried oregano<br />
3/4 cup olive oil<br />
1/4 teaspoon salt<br />
2 tablespoons fresh oregano, leaves<br />
3 cloves of garlic, minced<br />
4 large chicken thighs<br />
Salt and Pepper to taste<br />
<br />
<br />
Lemon & Spinach Orzo<br />
2 1/2 cups chicken stock or water<br />
2 tablespoons olive oil<br />
1 teaspoon salt<br />
zest of 1/2 lemon<br />
1 cup orzo<br />
juice of 1/2 lemon<br />
1 cup fresh spinach, torn<br />
<br />
Garnish<br />
Roasted Lemon Slices (see recipe below)<br />
Fresh oregano leaves<br />
<br />
Directions:<br />
1. Prepare the chicken: Preheat your oven to 375F. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7IC6XR1bqArzelq-CP5YPW5-s8M56GMZ4pKDFM47Jr5i749vzQsutzkuKvKNWfqkJvxBZgxCEBglw3bIASFqXX4q6ExwhBFrowe2dUKnoVbSZBrSfMuqet3Z0Iczmv4zYcKp7g/s1600/11863374_10154191361152814_6989750222081650915_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7IC6XR1bqArzelq-CP5YPW5-s8M56GMZ4pKDFM47Jr5i749vzQsutzkuKvKNWfqkJvxBZgxCEBglw3bIASFqXX4q6ExwhBFrowe2dUKnoVbSZBrSfMuqet3Z0Iczmv4zYcKp7g/s320/11863374_10154191361152814_6989750222081650915_n.jpg" width="228" /></a>2. In a bowl, combine lemon zest & juice, dried oregano, olive oil and salt and whisk to emulsify. Reserve half of the marinade in another bowl to sauce the chicken at the end. To the remaining marinade add oregano leaves and garlic. <br />
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3. Pour the marinade over the chicken and rub it all over the chicken. Season the chicken with salt and pepper. Roast the chicken (skin side up) on a baking sheet for 30-40 minutes or until cooked through and golden. <br />
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4. Prepare the orzo about 10 minutes before the chicken is done. In a medium pan, add stock, olive oil, salt and lemon zest and bring to a boil.<br />
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5. Reduce to a simmer and add the orzo. Stir occasionally, until the orzo is tender about 10-12 minutes. Don't let it get mushy.<br />
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6. Add the lemon juice and spinach and cook for another minute to wilt the spinach. Adjust the seasoning with salt and pepper. You will need to serve this immediately. To serve, ladle some orzo on a plate and top it with a roasted chicken thigh. Spoon some of the reserved lemon sauce over the chicken and top the chicken with a roasted lemon slice and oregano leaves. <br />
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<span style="font-size: large;"><b>Roasted Lemon Slices</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtZwfPBD9NpFNIiss_IFWQaDEJ0UHXjJaSSPnmrBa-X7xGgb6bEfO0fp2FY6H2QvFELGugklXTiG23qYP8FDaLD8vSZC1R56DPkHi-7iMbbYyWgAw9_A1MkSVl1rsKHMIP8ognw/s1600/11898574_10154191361212814_1943038735541477009_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtZwfPBD9NpFNIiss_IFWQaDEJ0UHXjJaSSPnmrBa-X7xGgb6bEfO0fp2FY6H2QvFELGugklXTiG23qYP8FDaLD8vSZC1R56DPkHi-7iMbbYyWgAw9_A1MkSVl1rsKHMIP8ognw/s320/11898574_10154191361212814_1943038735541477009_n.jpg" width="320" /></a>Ingredients: <br />
1 lemon, thinly sliced and seeded<br />
olive oil<br />
pinch of salt<br />
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Directions:<br />
1. Preheat oven to 325F. <br />
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2. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices lightly with olive oil and sprinkle with a little salt. <br />
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3. Roast the lemons until slightly dry and beginning to brown around the edges, 15-20 minutes. Let the lemons cool completely.<br />
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Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-36522605242227249242015-12-01T12:56:00.004-05:002016-10-26T11:37:28.190-04:00Feta, Lemon & Herb Phyllo Cigars<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: large;">Feta, Lemon & Herb Phyllo Cigars</span></b><br />
<span style="font-size: x-small;"><i>Recipe by Dragon</i></span><br />
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With the holidays fast approaching here is a simple and delicious appetizer to make for guests. Feta is one of my favourite cheeses and it works well with fresh herbs and lemon. The honey mellows the salty Feta without making it too sweet. These cigars can be assembled up to 4 hours ahead. Just cover them with plastic wrap and refrigerate until you're ready to bake. Make lots because these won't last long. Enjoy!<br />
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Makes 32 cigars<br />
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Ingredients:<br />
14 oz feta cheese, crumbled<br />
3 tablespoons fresh mint, chopped<br />
3 tablespoons fresh basil, chopped<br />
3 tablespoons fresh parsley, chopped<br />
zest of a lemon<br />
2 teaspoons honey <br />
2 large eggs, beaten<br />
16 sheets phyllo dough<br />
1/2 cup unsalted butter, melted<br />
Honey to garnish<br />
pine nuts, toasted to garnish <br />
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Directions: <br />
1. Preheat the oven to 350°. In a medium bowl, combine feta, herbs, zest and honey. Add the eggs and mix to combine. Taste the mixture and season with salt and pepper. You probably won't need too much salt because the feta is already salty. Refrigerate the feta mixture until needed.<br />
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2. Line 2 large baking sheets with parchment paper. Keep phyllo sheets under a damp towel so they don't dry out. Set 1 sheet of phyllo on a work surface and brush it with some of the melted butter. Set a second sheet of phyllo on top. Cut the phyllo lengthwise into 4 even rectangles.<br />
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3. Spread 1 tablespoon of the feta mixture along the short end of each phyllo rectangles, leaving some room on each side. Roll up the phyllo, tucking in the sides one-third of the way up to enclose the filling, then continue rolling up the phyllo to form a cigar shape. Transfer the cigar, seam side down, to a baking sheet and brush the surface with more of the melted butter. Repeat with the remaining phyllo sheets and feta mixture.<br />
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4. Bake the cigars for about 30 minutes or until they are golden brown and crisp. Rotate the baking sheets halfway through for even browning. Drizzled with honey and sprinkled pine nuts before serving. Serve the cigars warm or at room temperature.<br />
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Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-47782926970850896652015-11-30T13:32:00.004-05:002016-10-26T11:37:43.948-04:00Barley & Tomato Risotto with Marinated Feta<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: large;">Barley & Tomato Risotto with Marinated Feta</span></b><br />
<i><span style="font-size: x-small;">Recipe adapted from Yotam Ottolenghi</span></i><br />
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My love affair with Ottolenghi continues with this gorgeous dish. Healthy, flavourful and unforgettable. I've adapted this recipe by using some different herbs and adding lemon juice and butter at the end. I also make this version a little wetter than the original. This has become one of my most requested dishes. Enjoy! <br />
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Servings: 4<br />
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Ingredients:<br />
1 cup pearl barley<br />
2 tablespoons unsalted butter<br />
6 tablespoons olive oil, divided<br />
2 small celery ribs, cut in 1/4 inch dice<br />
1 small onion, finely chopped<br />
4 sprigs thyme<br />
1⁄2 teaspoon smoked paprika<br />
1 bay leaf<br />
4 slices lemon peel<br />
1⁄4 teaspoon chili flakes<br />
1 can (14oz/) chopped tomato<br />
3 cups chicken broth<br />
2 cups passata<br />
1 tablespoon dried oregano<br />
300 grams feta cheese, loosely crumbled<br />
Juice of 1/2 a lemon<br />
2 tablespoons unsalted butter<br />
Salt & pepper to taste<br />
3 basil leaves, thinly sliced<br />
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Directions:<br />
1. Rinse the barley well under cold water and leave to drain well.<br />
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2. Melt the butter and 2 tbsp of the olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for 5 minutes, until soft. Add the barley, thyme, paprika, bay, lemon peel, chile flakes, tomatoes, stock, passata, and a small amount of salt and pepper. Bring to a boil, then reduce to a very gentle simmer and cook for 35-45 minutes, stirring frequently to make sure it does not stick to the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.<br />
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3. In a small bowl, add oregano, feta and remaining 4 tablespoons olive oil and mix gently to combine.<br />
<br />
4. Once the risotto is ready, remove from the heat and add lemon juice and butter. Stir until the butter is melted. Check and correct for seasoning and then divide it among four shallow bowls. Top each serving with 1/4 of the marinated feta including the oil, and a sprinkling of basil leaves.
</div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com1tag:blogger.com,1999:blog-22650379.post-24233543968093455602015-11-27T11:33:00.004-05:002016-10-26T11:39:18.888-04:00Butternut Squash & Apple Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><b>Butternut Squash & Apple Soup</b></span><br />
<span style="font-size: x-small;">Recipe by Dragon</span><br />
<br />
<br />
I love this time of year because I get to make warm nourishing soups! I'm partial to pureed soups because to me they are comforting and can be enjoyed in a bowl or sipped in a cup. The sweetness of the butternut squash is balanced beautifully with the tart apples and smoky bacon in this soup. A dollop of Greek yogurt also tempers the sweetness of the butternut squash and adds a little creaminess to the soup. Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Serves 4<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyH_O-mreRGk4Tdhaa4e5jqXDPmn4-uQGpl36MLuD0tNkDUJPokmpfBMQUFrOB-OqBQO5qboxQtzHvVqe0F6gnvwDXQI4Xw8-wzKCcAjU-siP9IplPcyo1o8gQe1xRMcWY0FMuqg/s1600/12049718_10154379126727814_3117958790736518297_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyH_O-mreRGk4Tdhaa4e5jqXDPmn4-uQGpl36MLuD0tNkDUJPokmpfBMQUFrOB-OqBQO5qboxQtzHvVqe0F6gnvwDXQI4Xw8-wzKCcAjU-siP9IplPcyo1o8gQe1xRMcWY0FMuqg/s320/12049718_10154379126727814_3117958790736518297_n.jpg" width="320" /></a>Ingredients:<br />
6 slices smoked bacon, cut into matchstick pieces<br />
1 tablespoon olive oil<br />
1 medium onion, chopped<br />
1 large carrot, chopped<br />
2 celery stalks, chopped<br />
1 bay leaf<br />
1/4 teaspoon cinnamon<br />
3/4 lb potatoes, peeled and cut into 1/2 inch chunks<br />
2 medium Granny Smith apples, peeled, cored and cut into 1/2 inch chunks<br />
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2 inch chunks<br />
5 cups chicken broth<br />
Salt and Pepper to taste<br />
Greek yogurt, to garnish<br />
<br />
Directions:<br />
1. In a large pot, cook the bacon over medium heat until it is crispy. Transfer the bacon to a paper towel lined plate and reserve. Leave the bacon fat in the pot.<br />
<br />
2. Reduce the heat to medium low. Add olive oil, onions, carrots, celery and bay leaf to the pot and cook until the vegetables have softened. <br />
<br />
3. Add the cinnamon and cook for another minute.<br />
<br />
4. Add potatoes, apples and butternut squash. Season with a little salt and pepper. Add the broth and increase the heat to high. Bring the soup to a boil then reduce the heat to a simmer. Cook uncovered for 20 minutes or until the vegetables are cooked. Discard bay leaf. <br />
<br />
5. Puree soup in batches in a blender (caution hot!) and return the soup to the pot. If you want a thinner consistency, add water. Adjust the seasoning of the soup with salt and pepper to taste. If you want, add a little more cinnamon but not too much. <br />
<br />
6. Serve the soup topped with Greek yogurt and reserved bacon. </div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-58667684459886919622015-11-26T13:45:00.001-05:002016-10-26T11:39:28.017-04:00Bolognese Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: large;">Bolognese Sauce</span></b><br />
<i><span style="font-size: x-small;">Recipe by Marcella Hazan</span></i><br />
<br />
I wanted to try Marcella's Bolognese recipe for a long time now and I was so happy I did. It was delicious and I can't rave enough about it. Don't change a thing here....it is perfect the way it is. It takes about 4 hours to make but most of it is just giving the pot a stir once in a while. Well worth the effort and your house will smell divine. I served it with fresh made pasta because a sauce this good requires the extra effort of fresh pasta. Enjoy!<br />
<br />
Serves: 4-6<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFsvqpvS-sPdCW4gRzp10enU7sTVDOTaO38jiJ_sWAME3uAP32cJ-BovlBtpgvjFYbDMMN5Am5wlMjpmviP327ibUuV_8DZlU6NV-aEI6A-xb1_h9sh1XDQC3fG75Q7horMg_RA/s1600/11181955_10154379330137814_1719398855133453020_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFsvqpvS-sPdCW4gRzp10enU7sTVDOTaO38jiJ_sWAME3uAP32cJ-BovlBtpgvjFYbDMMN5Am5wlMjpmviP327ibUuV_8DZlU6NV-aEI6A-xb1_h9sh1XDQC3fG75Q7horMg_RA/s320/11181955_10154379330137814_1719398855133453020_n.jpg" width="320" /></a>Ingredients:<br />
1 tablespoon vegetable oil<br />
3 tablespoons butter plus 1 tablespoon for tossing the pasta<br />
1/2 cup chopped onion<br />
2/3 cup chopped celery<br />
2/3 cup chopped carrot<br />
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)<br />
Salt<br />
Black pepper, ground fresh from the mill<br />
1 cup whole milk<br />
Whole nutmeg<br />
1 cup dry white wine<br />
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice<br />
1 1/4 to 1 1/2 pounds pasta<br />
Freshly grated parmigiano-reggiano cheese at the table<br />
<br />
Directions:<br />
<br />
1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.<br />
<br />
2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.<br />
<br />
3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.<br />
<br />
4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.<br />
<br />
5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.</div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-29510881481227164802015-11-10T13:29:00.001-05:002016-10-26T11:39:39.242-04:00Cinnamon Spiced Hot Chocolate<div dir="ltr" style="text-align: left;" trbidi="on">
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<![endif]--><span style="font-family: inherit;"><b><span style="font-size: large;"><span style="color: #1f497d;">Cinnamon Spiced Hot Chocolate</span></span></b></span><br />
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="font-size: x-small;"><i><span style="color: #1f497d;">Recipe by Dragon</span></i></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">Real hot chocolate is a
beautiful thing and something everyone should enjoy over the holidays and all
winter long. I love this spiced version because cinnamon and chocolate
are a wonderful combination. Enjoy!</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">Serves 4</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">Ingredients:</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5oyv7yA6xoyOJuhiY_rvYvZ03xshJ7Hidig25lIiGwho8NIU9tAZgHNFVaAcRGljQGeXQ0s7QStjODSCpcd3CPHX-3xdfGOxymCkAOuN6Qkbg0V0Mz3zo8RyoSiNsRLGIB9BPA/s1600/Cinnamon+Spiced+Hot+Chocolate.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5oyv7yA6xoyOJuhiY_rvYvZ03xshJ7Hidig25lIiGwho8NIU9tAZgHNFVaAcRGljQGeXQ0s7QStjODSCpcd3CPHX-3xdfGOxymCkAOuN6Qkbg0V0Mz3zo8RyoSiNsRLGIB9BPA/s320/Cinnamon+Spiced+Hot+Chocolate.jpg" width="320" /></a></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">3 cups whole milk</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">1/2 cup brown sugar, packed</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">1/2 cup table cream (18%) or
heavy cream (35%)</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">1/4 cup unsweetened cocoa powder</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">1 1/2 oz shot of espresso or
strong coffee</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">1 tablespoon vanilla</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">pinch of salt</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">4 oz bittersweet chocolate,
chopped (if you want it extra sweet, use semisweet chocolate)</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">1 cinnamon stick</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">Garnish: whipped cream and/or
cinnamon sticks</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">Directions:</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">1. In a medium saucepan over
medium heat, whisk together milk, brown sugar and cream until mixture begins to
simmer. </span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #1f497d;">2. Reduce the heat to medium-low
and whisk in cocoa powder until it is incorporated. Add espresso, vanilla,
salt, chocolate, and cinnamon and stir until chocolate is melted and smooth.
Strain through a fine sieve and serve hot. This can be made ahead of time and
stored in the refrigerator. Just reheat before serving. </span></span></div>
</div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-82795901845386450782015-10-22T12:41:00.003-04:002015-10-22T12:43:32.534-04:00Chocolate Chai Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: large;">Chocolate Chai Ice Cream</span></b><br />
<i><span style="font-size: x-small;">Recipe by Dragon</span></i><br />
<br />
I am in love with this ice cream. The complex flavour is rich, warm and cool all at the same time. Try it and I guarantee you'll fall in love as well. Enjoy!<br />
<br />
Makes: 1 1/2 quart<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBwP2OSXJHjVe7yQLkzup5giUHjf-mfsUY_0E6hESmm0QJexeiqKF-3WeSP5NpfSAJ9yDcwZkM6OBuJewGZnNsg8hmkwqc3t3nBtnCfN37ZUJiU4_44CcxcXsYMCrF7W5gvFc4w/s1600/10291288_10154301196792814_4078934578548409473_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBwP2OSXJHjVe7yQLkzup5giUHjf-mfsUY_0E6hESmm0QJexeiqKF-3WeSP5NpfSAJ9yDcwZkM6OBuJewGZnNsg8hmkwqc3t3nBtnCfN37ZUJiU4_44CcxcXsYMCrF7W5gvFc4w/s320/10291288_10154301196792814_4078934578548409473_n.jpg" width="320" /></a>Ingredients:<br />
2 cups heavy cream<br />
1 1/2 cup whole milk, divided<br />
Pinch of salt<br />
1/3 cup unsweetened cocoa powder<br />
1 teaspoon espresso powder<br />
3 tablespoons honey <br />
6 tablespoons loose chai tea<br />
2 strips of orange rind (no pith)<br />
3 tablespoons vanilla4 large egg yolks<br />
3/4 cup sugar<br />
2 oz. dark chocolate, grated<br />
<br />
Directions:<br />
1. Heat heavy cream and 1/2 cup milk in a saucepan over medium heat. Add cocoa powder, espresso and salt. Stir until the cocoa powder is completely dissolved. Add honey, tea, orange rind and vanilla. Bring to a boil, remove pan from heat and let steep for 1/2 hour. Strain and refrigerate the cream mixture for about 2 hours.<br />
<br />
2. Whisk the egg yolks and sugar in a bowl until pale yellow. Add remaining milk to a saucepan over medium low heat. When the milk has warmed, slowly whisk in the egg mixture so the eggs don’t solidify. Cook over medium low heat, stirring constantly, until almost simmering or it reaches170F (the custard should be thick enough to coat a spoon). Strain the custard into a bowl and transfer to a cold water bath to cool down. When the custard has cooled down, refrigerate for 2 hours.<br />
<br />
3. Stir the chilled cream mixture into the chilled custard. Adjust the ice cream base with vanilla and honey if needed. Churn base in an ice cream machine until almost frozen (or put in a suitable container and freeze, giving it a good stir every half-hour or so). Fold in the grated chocolate. Transfer ice cream to a container and freeze for at least 4 hours. (Remember to remove it from the freezer 10 minutes before you serve, so it softens.). <br />
<br /></div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-40615624463498494912015-04-28T13:52:00.004-04:002016-10-26T11:39:47.444-04:00Lavender, Thyme & Savory Roast Chicken with Honey<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: large;">Lavender, Thyme & Savory Roast Chicken with Honey</span></b><br />
<span style="font-size: x-small;"><i>Recipe adapted from Relish Cooking Studio</i></span><br />
<br />
I've become a real fan of cooking with lavender and this beautifully moist and flavourful roast chicken is the reason why. The key to cooking with lavender is to not use too much. A dish can go from floral to soapy with just a touch too much lavender. So be sure to measure your lavender carefully and trust your tastebuds and nose.<br />
<br />
Spatchcocking a chicken allows it to cook faster and keeps the meat moist. Because of the even exposure to the heat, the thighs, legs and breast cook more evenly than when cooking a whole chicken. You could ask your butcher to spatchcock a chicken for you but it is pretty simple to do on your own. Using sharp kitchen scissors, cut the chicken down each side of backbone and remove bone (keep the bone for stock). Turn the chicken over, breast side up and press firmly on the breastbone to flatten it. You'll hear the bone crack. Flatten the chicken and tuck its wings behind the breast. It is as easy as that! You can find many videos online showing you this technique. Here is one: <a href="https://www.youtube.com/watch?v=72dQonQa9jE">https://www.youtube.com/watch?v=72dQonQa9jE.</a> Enjoy! <br />
<br />
Serves: 4- 6<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJh9LzsFdIKHZGbVoK42XDQMFoMak58QiGeRxCqT-myyRzHf29tWGfUp9qIOkokYOzKOh6HG-SiTGs6C3h9Fjuojg6C6kgTwmqim44cNgp3QrsYAwVQZgLgTvj41eM1bak52mgA/s1600/a20150415_183715.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJh9LzsFdIKHZGbVoK42XDQMFoMak58QiGeRxCqT-myyRzHf29tWGfUp9qIOkokYOzKOh6HG-SiTGs6C3h9Fjuojg6C6kgTwmqim44cNgp3QrsYAwVQZgLgTvj41eM1bak52mgA/s1600/a20150415_183715.jpg" width="252" /></a>
Ingredient:<br />
2 teaspoons fresh lavender blossoms or 1/2 teaspoon dried blossoms <br />
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme <br />
2 teaspoons fresh winter savory or 1 teaspoons dried savory <br />
12 peppercorns <br />
1 1/2 teaspoons kosher salt or fleur de sel<br />
3 tablespoons unsalted butter, softened<br />
1 roasting chicken, 4 to 5 lbs, spatchcocked (ask your butcher to do this)<br />
1/2 cup dry white wine<br />
1/4 cup water<br />
2 tablespoons lavender, acacia or other local honey<br />
<br />
Directions:<br />
1. Preheat the oven to 475F.<br />
<br />
2. Using a mortar and pestle or an electric spice grinder, grind together lavender, thyme, winter savory, peppercorns and kosher salt. Transfer to a bowl and add the softened butter. Mix until well combined; set aside.<br />
<br />
3. Gently easy your fingers under the chicken’s skin to separate from the bird, creating a cavity across the top of the breast and around the legs. Using your hands, spread some of the butter under the skin, smearing any remaining butter over the top, massaging it around the legs and wings and generously season the skin with salt and freshly ground black pepper. <br />
<br />
4. Place chicken in roasting pan, breast side up. Pour white wine and water into pan.<br />
<br />
5. Place chicken preheated oven immediately reduce the heat to 375F. Roast for 20 minutes. Remove chicken and brush the outside skin with 1 tablespoon honey then return to the oven for 10 minutes more. Remove from the oven and, using a large spoon, baste with the pan juices, now mingled with the honey. Return to the oven and roast for 10 minutes again. Remove the chicken again, spread with the remaining honey. Roast for 10 minutes more, then baste again with the pan juices. Sprinkle the skin with a little more salt and freshly ground black pepper. Cook for 5 minutes more and remove from the oven. The chicken is done when the juices run pinkish clear when the breast is pierced at its thickest part with the tip of a knife, or an instant-read thermometer inserted into the thickest part registers 165°F. The skin should be crisp and golden brown. <br />
<br />
6. Let chicken rest for 10 to 15 minutes, covered with foil, before carving.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DZztt2yG8gy9Xm8ULhMMOOrI_eqRiBgY6yu3nqm2r_0D2DqGXti1_ySHApPXYOMEbGH0fNQpU4NJ-v18BlRwsZgLghqWGsbIWs7XD-3UohdV5u8xBjdG-EF6zg3rGwSTixquyg/s1600/a20150415_183731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DZztt2yG8gy9Xm8ULhMMOOrI_eqRiBgY6yu3nqm2r_0D2DqGXti1_ySHApPXYOMEbGH0fNQpU4NJ-v18BlRwsZgLghqWGsbIWs7XD-3UohdV5u8xBjdG-EF6zg3rGwSTixquyg/s1600/a20150415_183731.jpg" width="360" /></a></div>
</div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-66848413410029098332015-04-21T12:59:00.000-04:002016-10-26T11:39:55.539-04:00Scalloped Potato with Thyme & Parsley<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div class="MsoNormal">
<span style="font-size: large;"><b>Scalloped Potato with Thyme & Parsley</b></span></div>
<div class="MsoNormal">
<i><span style="font-size: x-small;">Recipe by Dragon </span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sometimes you just have to give yourself permission to indulge in decadent food and this is one of my favourite ways to indulge. This combination of potato, cream, cheese, butter and herbs makes for a rich and delicious dish. If you question whether or not to make these, just take some advice from the lovely and wise Julia Child; everything in moderation, including moderation. Enjoy!</div>
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<br /></div>
<div class="MsoNormal">
Servings: 10-12</div>
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<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguq6nmqOuZ1to6AKr2j8FMlcZ4agh62Wpmh3p1S8_H9SpxHVS8EFRpmHiN23RLQkPo5J39uLXKME34cFx6uKHLNGWjXoeV1hFMOCW6vz3jtoseZFYvJN9Fpr5fp7ovDxphhn00pw/s1600/10525645_10153645818702814_8063779278351304321_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguq6nmqOuZ1to6AKr2j8FMlcZ4agh62Wpmh3p1S8_H9SpxHVS8EFRpmHiN23RLQkPo5J39uLXKME34cFx6uKHLNGWjXoeV1hFMOCW6vz3jtoseZFYvJN9Fpr5fp7ovDxphhn00pw/s1600/10525645_10153645818702814_8063779278351304321_n.jpg" width="320" /></a></div>
Ingredients:</div>
<div class="MsoNormal">
3 pounds yukon gold potatoes, peeled and sliced into 1/8
inch rounds</div>
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1 1/2 cup heavy cream</div>
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1/2 cup milk</div>
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1/4 cup butter</div>
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2 garlic cloves, minced</div>
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3 tablespoons chopped fresh parsley</div>
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3 tablespoons fresh thyme leaves</div>
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1 1/2 teaspoons salt</div>
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3/4 teaspoon freshly ground black pepper</div>
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2 cups grated Gruyere cheese, divided (1 1/4 cups for
layering in gratin and 3/4 cup for the top)</div>
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<br /></div>
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Directions:</div>
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1. Preheat oven to 350°F. Fill large bowl with cold water and
place potatoes in bowl with water. Combine cream, milk, butter, and garlic in
medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small
bowl.</div>
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<br /></div>
<div class="MsoNormal">
2. Butter 13x9 inch glass baking dish (or you can do individual
ramekins). Drain potatoes, then pat dry. Transfer 1/4 of potatoes to the
prepared baking dish and spread them out evenly evenly. Season with salt &
pepper. Sprinkle 1/4 of the herb mixture over the potatoes. Sprinkle with 1/4
of the grated cheese. Repeat another 3 times with potatoes, salt & pepper,
herb mixture, and cheese (4 layers).</div>
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<br /></div>
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3. Pour cream mixture over the gratin, pressing lightly to
submerge potato mixture as much as possible.Cover gratin tightly with foil. Bake 45-60 minutes or until
the potatoes are almost tender. Check by inserting a knife in the middle of the
gratin, the potatoes should be almost tender. </div>
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<br /></div>
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4. Uncover the gratin and sprinkle
the top with the remaining cheese. Bake for an additional 30 minutes or until
the top of the gratin is golden and most of liquid is absorbed. Let the gratin
cool for about 15 minutes before serving. This will allow the gratin to absorb
all the liquid before serving. Serve hot or warm.</div>
</div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com3tag:blogger.com,1999:blog-22650379.post-81048790290337272412015-04-13T14:18:00.004-04:002016-10-26T11:40:03.809-04:00Garlic Confit Toast<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><b>Garlic Confit Toast</b></span><br />
<i><span style="font-size: x-small;">Adapted from Bon Appetit</span></i><br />
<br />
This is not your ordinary
garlic bread. It is a decadent and luscious combination of Parmesan, confit garlic, butter, lemon and red pepper flakes. I could easily become
addicted to this. My advice is to use the best Parmesan you can find for this bread. You won't regret it. I will add some fresh chopped parsley to the mix
next time for a little more freshness. Enjoy!<br />
<br />
Servings: 4<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZskgs8CnuX4m3rA7Vwzkb2YHkme5LHoK5l_T8BO0AFKlwSSSUf0-TDSN_jfsNTXx86qp_RpQg9_Ulh51aMzGWwM2GMWftP3JE6QVRbV7wDHznVXLKGb_phL3dyStvX8594pBByQ/s1600/10420408_10153790753592814_8324110826381678976_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZskgs8CnuX4m3rA7Vwzkb2YHkme5LHoK5l_T8BO0AFKlwSSSUf0-TDSN_jfsNTXx86qp_RpQg9_Ulh51aMzGWwM2GMWftP3JE6QVRbV7wDHznVXLKGb_phL3dyStvX8594pBByQ/s1600/10420408_10153790753592814_8324110826381678976_n.jpg" width="320" /></a>Ingredients:<br />
1 head garlic, cloves peeled<br />
1/2 cup unsalted butter<br />
1 cup grated Parmesan (use the real thing!)<br />
1/2 teaspoon dried oregano<br />
1 teaspoon freshly grated lemon zest<br />
1/2 teaspoon crushed red pepper flakes<br />
Salt and pepper to taste<br />
1 baguette<br />
<br />
Directions:<br />
<br />
1.
Cook garlic in butter in a small covered saucepan over medium-low heat
until golden brown and very soft, 15−20 minutes. Transfer to a medium
bowl; let cool. <br />
<br />
2. Add Parmesan, oregano, lemon zest, and red
pepper flakes to garlic and mash to a paste; season to taste with salt
and pepper. <br />
<br />
3. Heat broiler. Slice baguette in half lengthwise,
then crosswise. Broil, cut side down, on a foil-lined baking sheet until
golden brown, about 2 minutes (watch carefully). Let cool slightly,
then spread cut side with garlic paste. Broil until cheese is golden and
bubbling, about 2 minutes. Slice.</div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com2tag:blogger.com,1999:blog-22650379.post-70164700483953682692015-03-10T17:35:00.001-04:002016-10-26T11:40:16.322-04:00Semolina, Coconut & Marmalade Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><b>Semolina, Coconut & Marmalade Cake</b></span><br />
<i><span style="font-size: x-small;">Recipe adapted from Yotam Ottolenghi</span></i><br />
<i><span style="font-size: x-small;"></span></i><br />
<br />
I am still thinking about this cake, weeks after I've made it. It haunts my dreams and I can't wait for another chance to make it. The combination of flavours in this dense and oh so moist cake will blow you away. The cake is wonderful on its own but I encourage you to add the yogurt topping with orange blossom water and honey. <span data-reactid=".13.1:3:1:$comment10153730794842814_10153731171182814:0.0.$right.0.$left.0.0.1"><span data-ft="{"tn":"K"}" data-reactid=".13.1:3:1:$comment10153730794842814_10153731171182814:0.0.$right.0.$left.0.0.1.$comment-body"><span class="UFICommentBody" data-reactid=".13.1:3:1:$comment10153730794842814_10153731171182814:0.0.$right.0.$left.0.0.1.$comment-body.0"><span data-reactid=".13.1:3:1:$comment10153730794842814_10153731171182814:0.0.$right.0.$left.0.0.1.$comment-body.0.$end:0:$0:0"> </span></span></span></span>Enjoy!<br />
<br />
Note: <span data-reactid=".13.1:3:1:$comment10153730794842814_10153731171182814:0.0.$right.0.$left.0.0.1"><span data-ft="{"tn":"K"}" data-reactid=".13.1:3:1:$comment10153730794842814_10153731171182814:0.0.$right.0.$left.0.0.1.$comment-body"><span class="UFICommentBody" data-reactid=".13.1:3:1:$comment10153730794842814_10153731171182814:0.0.$right.0.$left.0.0.1.$comment-body.0"><span data-reactid=".13.1:3:1:$comment10153730794842814_10153731171182814:0.0.$right.0.$left.0.0.1.$comment-body.0.$end:0:$0:0">One
thing to remember about this cake is that it gets better the longer you
leave it. I make it at least the day before I want to serve it but it
is at its best 2 days after baking.</span></span></span></span> <br />
<br />
Makes 1 cake<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJ-zbvCohpT12kkYm4EdGiBSpQFPedjOxyIej25_x1vf5vkNZT8lswEH2mlaG9-Uhi-zo1cFkz1nAs9bDF_VnzR0UslYBwNfbbdlCOZNin2Bh3Dm9hKyAA6kAFn0JzGjoJPEEsg/s1600/10917822_10153617579157814_2393261440280172843_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJ-zbvCohpT12kkYm4EdGiBSpQFPedjOxyIej25_x1vf5vkNZT8lswEH2mlaG9-Uhi-zo1cFkz1nAs9bDF_VnzR0UslYBwNfbbdlCOZNin2Bh3Dm9hKyAA6kAFn0JzGjoJPEEsg/s1600/10917822_10153617579157814_2393261440280172843_n.jpg" width="320" /></a></div>
Ingredients:<br />
For the Cake:<br />
3/4 cup sunflower oil<br />
1 cup freshly squeezed orange juice<br />
1/2 cup orange marmalade (fine-cut or without peel)<br />
4 large free-range eggs<br />
grated zest of 1 orange<br />
1/3 cup superfine sugar<br />
3/4 cup shredded dried coconut<br />
3/4 cup all-purpose flour<br />
1 cup plus 1 1/2 tablespoons semolina<br />
2 tablespoons ground almonds<br />
2 teaspoons baking powder<br />
<br />
For the Soaking syrup:<br />
1 cup superfine sugar<br />
1/2 cup plus 1 1/2 tablespoons water<br />
1 to 2 teaspoons orange blossom water depending on how much you like orange blossom water<br />
<br />
For the Topping:<br />
1 cup thick Greek yogurt<br />
1 or 2 teaspoons of orange blossom water depending on how much you like orange blossom water<br />
2 tablespoons honey<br />
Toasted coconut for garnish<br />
<br />
Directions:<br />
1. Preheat oven to 350 degrees F. Whisk together the oil, orange juice, marmalade, eggs, and orange zest until the marmalade dissolves. In a separate bowl, mix together all the dry ingredients and add to the wet ingredients. Mix until well combined. The mixture should be runny.<br />
<br />
2. Grease and flour a bundt baking pan. Fill the pan with batter. Bake for 45 to 60 minutes (depends on your oven, check after 45), or until a skewer inserted in the cake comes out clean and the top browns.<br />
<br />
3. Near the end of the baking time, place the syrup ingredients in a small saucepan and bring to a boil, then remove from the heat. As soon as the cake come out of the oven, start pouring (very slowly) the hot syrup all over the top of the cake (in the pan), allowing the syrup to soak in for a minute or two before you carry on pouring with more syrup. Make sure you use up all the syrup and it is absorbed into the cake. Once the cake has cooled down a little, remove it from the pan and leave to cool completely.<br />
<br />
4.To make the topping, combine yogurt, orange blossom water and honey. Adjust the honey and orange blosssom water to your taste. Refrigerate topping until needed. Serve the cake with the yogurt topping and garnish with the toasted coconut.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9OruG1YCbo2J_w2yPELG7pu-hVUPzIAz7-MALKXeKdOSX7NxtnwEKs8vLx4IzrmVrKXXbbcCsJYd800kFed2j-HtY94-T5Ov-cMDISV4tsQuItJ3oI_XimMfDXvcmrmHICu6rEA/s1600/10926399_10153596614887814_4919468938704445988_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9OruG1YCbo2J_w2yPELG7pu-hVUPzIAz7-MALKXeKdOSX7NxtnwEKs8vLx4IzrmVrKXXbbcCsJYd800kFed2j-HtY94-T5Ov-cMDISV4tsQuItJ3oI_XimMfDXvcmrmHICu6rEA/s1600/10926399_10153596614887814_4919468938704445988_n.jpg" width="400" /></a></div>
</div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-16247801250360335532015-03-03T11:15:00.003-05:002016-10-26T11:40:47.249-04:00Crispy Potato Galette with Creamy Scrambled Eggs & Smoked Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: large;">Crispy Potato Galette with Creamy Scrambled Eggs & Smoked Salmon</span></b><br />
<span style="font-size: x-small;"><i>Recipe by Dragon. Scramble egg technique adapted from Gordon Ramsay </i></span><br />
<br />
<br />
When I want to spoil myself or company on a lazy weekend morning, I make this dish. Elegant, decadent, beautiful and so delicious.....its a perfect way to start the day. Enjoy!<br />
<br />
Serves: 2<br />
<br />
Ingredients:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_10vIzXkdhcBeuzwfi7NO2SOyAxu1prXYbXGuiGCgWbcukPr0T1yyJyIXEMQHGHVMQxB1Cu1319jipqKCJaX4806CRqzGqPRquEiPnv6Uihytx7t0aEWIctuIzJPtDKY561dCQ/s1600/10881481_10153533536767814_1361096345847434421_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_10vIzXkdhcBeuzwfi7NO2SOyAxu1prXYbXGuiGCgWbcukPr0T1yyJyIXEMQHGHVMQxB1Cu1319jipqKCJaX4806CRqzGqPRquEiPnv6Uihytx7t0aEWIctuIzJPtDKY561dCQ/s1600/10881481_10153533536767814_1361096345847434421_n.jpg" width="320" /></a></div>
<br />
For Pickled Red Onion:<br />
1/4 small red onion, very thinly sliced, <br />
1/4 cup Champagne vinegar or white wine vinegar<br />
1 teaspoon sugar <br />
pinch of salt<br />
<br />
For the Galette:<br />
1 large russet potato or 2 medium<br />
4 tablespoons melted unsalted butter, divided <br />
1 green onion, chopped (greens included)<br />
1 tablespoon fresh chopped parsley<br />
1 large egg<br />
2 teaspoons corn starch<br />
Salt and pepper, to taste<br />
<br />
For the Eggs:<br />
4 large eggs<br />
3 tablespoons unsalted butter, diced<br />
Salt and pepper, to taste<br />
1 tablespoon heavy cream<br />
1 tablespoon fresh chopped parsley<br />
<br />
3 oz Smoked Salmon. sliced<br />
1 tablespoon fresh chopped parsley, for garnish<br />
<br />
Directions:<br />
1. In a small bowl, combine red onions, vinegar, sugar and salt. Make sure the vinegar completely covers the onions, add more vinegar is necessary. Soak the onions in the vinegar mixture for 15-20 minutes then drain. Reserve the onions. <br />
<br />
2. Peel and grate the potato using the large holes of a box grater. Rinse the grated potatoes with cold water which will wash off any excess starch. Spread the grated potatoes out on a few paper towels and pat them very dry. Extra liquid will lead to soggy galettes.<br />
<br />
3. Heat 2 tablespoons of butter in a small nonstick skillet over medium heat. Combine potatoes with green onions, parsley, egg, cornstarch and salt & pepper; add to the skillet. Using a spatula, gently press potatoes into a flat round, molding to fit skillet. Cook until the edges are golden and crisp, about 8-10 minutes. Shake the skillet occasionally to make sure it is not sticking. <br />
<br />
4. Place a plate, turned upside down, over the skillet and invert the skillet with plate, allowing the potato galette to fall onto the plate. Carefully slide the galette back into the skillet. Add remaining butter around edges of the galette and continue cooking until the galette is crisp on the bottom, about 8-10 minutes. Transfer the galette to a baking sheet and season with some more salt and pepper. Keep the galette warm in a low oven while you make the scrambled eggs. <br />
<br />
5. Break the eggs into a cold heavy-based non-stick saucepan. Place the pan over a low heat and add half of the diced butter. Using a wooden spoon, stir the eggs frequently but not constantly, just to combine the yolks and whites.<br />
<br />
6. As the eggs start to scramble, take the pan off the heat and use a spatula to scrape the egg from the sides and base of the pan. Return the pan to the heat and keep stirring and scraping until the texture of the eggs is like soft curds. This should take 5–6 minutes. Don’t overcook the mixture or you won't get soft creamy eggs.<br />
<br />
7. When the eggs are nearing the end of cooking, take the pan off the heat, stir in the remaining butter and season salt and pepper. Return the pan to the heat and stir in the cream. Once the butter has melted, take the pan off the heat and gently fold in the parsley.<br />
<br />
8. Spoon the scrambled eggs onto the warm galette, drape the slices of smoked salmon and top with the pickled onions. Garnish with a sprinkle of parsley. Serve immediately.</div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-75805032808705475272015-01-23T10:10:00.004-05:002015-01-23T10:13:20.656-05:00Cheesy Pasta with Bread Crumb, Nut & Parsley Topping<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><b>Cheesy Pasta with Bread Crumb, Nut & Parsley Topping</b></span><br />
<span style="font-size: x-small;">Recipe by Dragon, adapted from Jaime Oliver</span><br />
<br />
This grown up version of cheesy pasta is pure comfort on a plate. It is also a great way to use up any leftover firm cheeses you may have hanging around your fridge. Mix it up and change the flavour combination to make this your own. My favourite part is the gorgeous crunchy topping. Enjoy! <br />
<br />
Serves: 2 or 1 hungry Dragon<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeMffeTJsDIpilMHkURUjv7XCKKdz4rVQeyyGmEm5N793eBetDnpDHFTFW8ML-U0NuJcjtxZpVMJO72IKHBi4aNWEY-4gT4OdvEngGZcL_H2FkaSzFhCzlS9eP5r16SG48nJSVA/s1600/10888367_10153565713822814_4633311922956230099_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeMffeTJsDIpilMHkURUjv7XCKKdz4rVQeyyGmEm5N793eBetDnpDHFTFW8ML-U0NuJcjtxZpVMJO72IKHBi4aNWEY-4gT4OdvEngGZcL_H2FkaSzFhCzlS9eP5r16SG48nJSVA/s1600/10888367_10153565713822814_4633311922956230099_n.jpg" height="320" width="320" /></a>Ingredients:<br />
2 tablespoons extra virgin olive oil plus more to drizzle<br />
1/4 cup bread crumbs<br />
1 clove garlic, minced<br />
3 tablespoons chopped walnuts<br />
3 tablespoons pine nuts<br />
3 tablespoons fresh parsley, finely chopped<br />
1/2 cup mascarpone cheese<br />
1/2 cup grated aged cheddar cheese<br />
1/4 cup Parmesan, grated<br />
1/4 lb spaghetti or linguini <br />
Salt to taste<br />
<br />
Directions:<br />
1. To a small frying pan over a medium heat, add olive oil and heat for 1 minute. Add the bread crumbs, garlic and nuts. Fry for 5 minutes, or until the nuts are toasted and the bread crumbs are crispy. Remove from the heat and allow it to cool. Toss in the parsley and set aside. <br />
<br />
2. Meanwhile, bring a large pan of salted water to the boil. Reduce the heat to low and place a large heatproof bowl on top, essentially make this a double boiler. Add the mascarpone to the bowl along with the other cheeses. Stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. <br />
<br />
3. Once the water is boiling, add the pasta and cook until it is al dente. Reserve a cupful of cooking water. Drain the pasta and add it to the to the bowl of melted cheese and toss to coat. Add a splash of the reserved cooking water to loosen, if needed.<br />
<br />
4 Transfer pasta to a serving dish, drizzle with some extra virgin olive oil and sprinkle the top with the reserved bread crumb/nut mixture. Serve immediately.</div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-91777929457310621152015-01-22T12:31:00.004-05:002016-10-26T11:41:14.844-04:00Apple and Olive Oil Cake with Maple Icing<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><b>Apple and Olive Oil Cake with Maple Icing</b></span><br />
<span style="font-size: x-small;"><i>Recipe by Yotam Ottolenghi</i></span><br />
<span style="font-size: x-small;"><i>Photo Credit: Christina Kakaletris</i></span><br />
<br />
The olive oil gives this cake extra depth and intensity. This cake just gets better with time, so always make it at least a day before you're going to serve it. The maple icing is one of the best things I've ever eaten but this cake is amazing on its own. But really, don't deny yourself the maple icing. It is quite the treat. Enjoy!<br />
<br />
Serves 8-10<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxrraFqjsX-SPddh0jV2ZzaFb6eRk3jLNdZ8X_cwblkCjPeOauIaxzNEiUXV-SQgHxN_sgwFTZYhGZUdT_PlSAXgbVP99Ljozd3ChCn3zEP48tWr4Q0qdftd0qOPPH7ERF9HqkA/s1600/10377593_10153418007737814_5682222684173857758_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDxrraFqjsX-SPddh0jV2ZzaFb6eRk3jLNdZ8X_cwblkCjPeOauIaxzNEiUXV-SQgHxN_sgwFTZYhGZUdT_PlSAXgbVP99Ljozd3ChCn3zEP48tWr4Q0qdftd0qOPPH7ERF9HqkA/s1600/10377593_10153418007737814_5682222684173857758_n.jpg" width="320" /></a>
Ingredients:<br />
heaping 1/2 cup / 80 g raisins<br />
4 tbsp water<br />
2 1/4 cups / 280 g all-purpose flour<br />
1/2 tsp ground cinnamon<br />
1/4 tsp salt<br />
1/2 tsp baking powder<br />
1 1/4 tsp baking soda<br />
1/2 cup / 120 ml olive oil<br />
3/4 cup / 160 g superfine sugar<br />
1/2 vanilla bean<br />
2 free-range eggs, lightly beaten<br />
3 large Granny Smith apples, peeled, cored, and cut into 3/8-inch / 1-cm dice<br />
grated zest of 1 lemon<br />
2 free-range egg whites<br />
confectioners' sugar for dusting (optional)<br />
<br />
Maple Icing:<br />
7 tbsp / 100 g unsalted butter, at room temperature<br />
scant 1/2 cup / 100 g light muscovado sugar<br />
scant 6 tbsp / 85 ml maple syrup<br />
8 oz / 220 g cream cheese, at room temperature<br />
<br />
Directions:<br />
1. Grease an 8-inch / 20-cm springform cake pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Leave to cool.<br />
<br />
2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.<br />
<br />
3. Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don't have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaG5yDHmlz3-zJLLHjEjszvezJp-6Lr5AMlJMeA8xFncXe_HH6qNWm0FiXn9b32xldm_Gmm4lTE2ln3K6ehAm002avJPhE4eqF3Hjb5IcWQytmK-fBqMbDP98ijMhcj9TxvE6gg/s1600/10599404_10153434148122814_8120922935770186321_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaG5yDHmlz3-zJLLHjEjszvezJp-6Lr5AMlJMeA8xFncXe_HH6qNWm0FiXn9b32xldm_Gmm4lTE2ln3K6ehAm002avJPhE4eqF3Hjb5IcWQytmK-fBqMbDP98ijMhcj9TxvE6gg/s1600/10599404_10153434148122814_8120922935770186321_n.jpg" width="400" /></a></div>
4. Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.<br />
<br />
5. Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 50 minutes, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the plan.<br />
<br />
6. Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. You should end up with 2 similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.<br />
<br />
7. To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.<br />
<br />
8. Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners' sugar, if you like. </div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-6604521362371397012015-01-21T09:57:00.004-05:002016-10-26T11:41:30.706-04:00Roast Chicken with Sumac, Za'atar, and Lemon<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><b>Roast Chicken with Sumac, Za'atar, and Lemon</b></span><br />
<i><span style="font-size: x-small;">Recipe by Yotam Ottolenghi</span></i><br />
<i><span style="font-size: x-small;">Photo Credit: Christina Kakaletris </span></i><br />
<br />
This has become one of my favourite chicken dishes of all time. The beautiful warm spices are balanced by the brightness of lemon and the earthiness of red onions and pine nuts. Perfection. Enjoy!<br />
<br />
Serves: 4-6<br />
<br />
Ingredients:<br />
1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh <br />
2 red onions, thinly sliced <br />
2 cloves garlic, crushed <br />
4 tbsp olive oil, plus extra for drizzling <br />
1 1/2 tsp ground allspice <br />
1 tsp ground cinnamon <br />
1 tbsp sumac<br />
1 lemon, thinly sliced <br />
scant 1 cup / 200 ml chicken stock or water <br />
1 1/2 tsp salt, plus extra <br />
1 tsp freshly ground black pepper <br />
2 tbsp za'atar<br />
4 tsp / 20 g unsalted butter <br />
6 tbsp / 50 g pine nuts <br />
4 tbsp chopped flat-leaf parsley<br />
<br />
Directions:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9obpj5gQC3jVYui6mKfaeyIcBUji4tGQMPZXIExBB8PLoUf8ceW47HlUMxgSTVbx6b6W5k8SHmKdjfn-dGorQz0hkHwnNYGoR4B7tupG9tzqAyiJoDBKwtu7QWTmqNhkKYTvTJA/s1600/1920265_10153434148262814_3264155248248459751_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9obpj5gQC3jVYui6mKfaeyIcBUji4tGQMPZXIExBB8PLoUf8ceW47HlUMxgSTVbx6b6W5k8SHmKdjfn-dGorQz0hkHwnNYGoR4B7tupG9tzqAyiJoDBKwtu7QWTmqNhkKYTvTJA/s1600/1920265_10153434148262814_3264155248248459751_n.jpg" width="400" /></a>1. In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt, and pepper. Leave in the fridge to marinate for a few hours or overnight.<br />
<br />
2. Preheat the oven to 400°F / 200°C. Transfer the chicken and its marinade to a baking sheet large enough to accommodate all the chicken pieces lying flat and spaced well apart. They should be skin side up. Sprinkle the za'atar over the chicken and onions and put the pan in the oven. Roast for 30 to 40 minutes, until the chicken is colored and just cooked through.<br />
<br />
3. Meanwhile, melt the butter in a small frying pan, add the pine nuts and a pinch of salt, and cook over medium heat, stirring constantly, until they turn golden. Transfer to a plate lined with paper towels to absorb the fat.<br />
<br />
4. Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts, and a drizzle of olive oil. You can sprinkle on more za'atar and sumac, if you like.</div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-30775951494379838712015-01-16T17:28:00.004-05:002016-10-26T11:42:55.353-04:00Roasted Chicken with Harissa & Chickpeas<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: large;">Roasted Chicken with Harissa & Chickpeas</span></b><br />
<i><span style="font-size: x-small;">Recipe adapted from Bon Appetit</span></i><br />
<br />
This one pot dish is perfect for a cold winter night. The rich and spicy flavours will warm your body and soul. Taste the Harissa first, if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Enjoy!<br />
<br />
Serves: 4 <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcPUYJBx9o8mVdP3t19i_D60hSZUZG3IDUmbMfwbu8X-OlhWnQ2mWsd0mgSG4gwpcWOFu_J3ghtcjxHEcPPvvoadPChf3fBx_daL9ewhSGCATyBb0lGCaoP_Li2g9rDaa3nvlJg/s1600/10897102_10153580600622814_8277395954343306641_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcPUYJBx9o8mVdP3t19i_D60hSZUZG3IDUmbMfwbu8X-OlhWnQ2mWsd0mgSG4gwpcWOFu_J3ghtcjxHEcPPvvoadPChf3fBx_daL9ewhSGCATyBb0lGCaoP_Li2g9rDaa3nvlJg/s1600/10897102_10153580600622814_8277395954343306641_n.jpg" width="320" /></a>Ingredients: <br />
1 tablespoon olive oil<br />
1 tablespoon unsalted butter<br />
8 skin-on, bone-in chicken thighs (about 3 lb.)<br />
Salt and freshly ground black pepper<br />
1 medium onion, finely chopped<br />
3 cloves garlic, finely chopped<br />
2 tablespoons tomato paste<br />
2 15-oz. cans chickpeas, rinsed<br />
1/4 cup harissa paste<br />
3/4 cup chicken broth <br />
3 strips of lemon zest<br />
1/4 cup chopped fresh flat-leaf parsley <br />
Lemon wedges, for serving<br />
<br />
Directions:<br />
<br />
1. Preheat oven to 425°F. Heat oil and butter in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook the chicken until browned, about 5 minutes per side. Transfer the chicken to a plate.<br />
<br />
2. Pour off all but 1 tablespoon of the drippings from pan. Add the onion and garlic. Cook, stirring often, until softened, about 3 minutes. Add the tomato paste and cook, stirring, until it begins to darken, about 1 minute. Add chickpeas, harissa and broth. Bring to a simmer.<br />
<br />
3. Nestle chicken, skin side up, and lemon peels in chickpeas. Transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.<br />
<br />
<br /></div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-57484439835185978612015-01-14T10:15:00.000-05:002016-10-26T11:41:41.626-04:00Butternut Squash Carbonara with Bacon <div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: large;">Butternut Squash Carbonara with Bacon </span></b><br />
<span style="font-size: x-small;"><i>Recipe by Dragon, Adapted from Bon Appetit</i></span><br />
<br />
<br />
This is a gorgeous, creamy, unexpected and comforting pasta dish. I love the flavour combination of butternut squash, bacon, maple syrup
and cheese, but the secret ingredient is that little bit of nutmeg. Elegant enough to impress your guests but easy enough for a weeknight meal. You can even make the sauce ahead of time for an even easier meal. Enjoy!<br />
<br />
Servings: 4 <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit42XS_VI3pgebHqY6cR53-bA4xe0WDEah7LnOg-TP8t6w3A7dRxcm62mEfteRGdp9u3qCIxq_HqGgNc-rULLkoqyJmXEAOcqlGASv237KeqChRYnPJtM8xjpGqBFuMm2_HeK7Bw/s1600/10372337_10153582767167814_6601887369450535903_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit42XS_VI3pgebHqY6cR53-bA4xe0WDEah7LnOg-TP8t6w3A7dRxcm62mEfteRGdp9u3qCIxq_HqGgNc-rULLkoqyJmXEAOcqlGASv237KeqChRYnPJtM8xjpGqBFuMm2_HeK7Bw/s1600/10372337_10153582767167814_6601887369450535903_n.jpg" width="320" /></a></div>
Ingredients:<br />
1 tablespoon olive oil<br />
4 strips of peppercorn bacon or regular bacon, chopped<br />
1 2 lb. butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)<br />
1 small onion, chopped<br />
2 cloves garlic chopped<br />
Kosher salt and freshly ground black pepper<br />
2 cups chicken broth<br />
2 tablespoons maple syrup<br />
1/8 teaspoon nutmeg<br />
12 oz. fettucine or linguine<br />
1/2 cup finely grated Pecorino, plus shaved for serving<br />
2 tablespoons parsley, chopped plus more for garnish<br />
<br />
Directions:<br />
<br />
1. Heat oil in a large skillet over medium-high heat. Add bacon, reduce heat to medium, and cook, stirring occasionally, until crisp, about 6-8 minutes. Transfer bacon to a paper towel lined bowl and set aside.<br />
<br />
2. Add butternut squash, onion, and garlic to skillet and season with salt and pepper. Cook the vegetables, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth and bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let it cool slightly, then purée in a blender until smooth. Stir in the maple syrup and nutmeg. Season with salt and pepper to taste. Return the sauce to the skillet and keep warm.<br />
<br />
3. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving 1 cup pasta cooking liquid.<br />
<br />
4. Combine the pasta, butternut squash purée, and 1/4 cup of the pasta cooking liquid in the skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Stir in the grated Pecorino and parsley. Adjust season with salt and pepper if needed. <br />
<br />
5. Serve pasta topped with reserved bacon, shaved Pecorino and chopped parsley.<br />
<br /></div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0tag:blogger.com,1999:blog-22650379.post-62411330682685199582015-01-05T19:34:00.001-05:002016-10-26T11:41:51.756-04:00White Bean, Herb and Garlic Dip<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><b>White Bean, Herb and Garlic Dip</b></span><br />
<i><span style="font-size: x-small;">Recipe by Dragon</span></i><br />
<div class="separator" style="clear: both; text-align: center;">
<i><span style="font-size: x-small;">
</span></i></div>
<i><span style="font-size: x-small;"><br /></span></i>
This white bean, herb and garlic dip is healthy, tasty and perfect for either a party or afternoon snack. Make lots! Enjoy. <br />
<br />
Serves: 4<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU0qxvIKGdC2hrnRpyHVx5TI6XbtlvdCVkO7lOvUWG4GHKIO9c4HupEBv5iKRkhRLQnBYIgJ16l2AKhheJ5eSEBKKVZ59HPSKBt6jE7wcwDn9UfBG1ngwvuhyBZFv9XiD1Ts4Aw/s1600/10881731_10153566344062814_4829247286140194360_na.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU0qxvIKGdC2hrnRpyHVx5TI6XbtlvdCVkO7lOvUWG4GHKIO9c4HupEBv5iKRkhRLQnBYIgJ16l2AKhheJ5eSEBKKVZ59HPSKBt6jE7wcwDn9UfBG1ngwvuhyBZFv9XiD1Ts4Aw/s1600/10881731_10153566344062814_4829247286140194360_na.jpg" width="320" /></a>Ingredients:<br />
1 540 mL can cannellini beans, drained and rinsed<br />
12 basil leaves, chopped<br />
10 mint leaves, chopped<br />
3 cloves garlic, peeled<br />
zest of 1 lemon<br />
2 tablespoons fresh lemon juice<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
1/4 cup extra virgin olive oil plus more for garnish<br />
<br />
Directions:<br />
1. Combine all the ingredients except for the olive oil in a food processor and pulse until the mixture is combined and smooth but still chunky.<br />
<br />
2. Slowly add the olive and process until the mixture is smooth. <br />
<br />
3. Taste and adjust the seasoning with salt and pepper. Transfer the dip to a bowl and drizzle olive oil on top. Serve with crackers or crostini. </div>
Dragonhttp://www.blogger.com/profile/02084839153468169046noreply@blogger.com0