Slow Roasted Vegetable Salad with Blue Cheese and Thyme Balsamic Vinaigrette

Slow Roasted Vegetable Salad with Blue Cheese and Thyme Balsamic Vinaigrette
Recipe by Dragon

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!

Serves 6-8

Ingredients:
6 red peppers
2 red onions, sliced into 6 pieces
6 garlic cloves
4 thyme sprigs
1 tablespoon balsamic vinegar
1/4 cup plus 2 tablespoons olive oil, divided
Salt and pepper to taste
8 cups salad greens
1/2 cup blue cheese, crumbled
Thyme Balsamic Vinaigrette (recipe below)

1. Set your oven to broil.

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.

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.

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.

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.

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.

Thyme Balsamic Vinaigrette
Recipe by Dragon

Makes: 1 cup

Ingredients:
1/3 cup balsamic vinegar
1 tablespoon fresh thyme leaves, minced
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil (you may need more depending on strength of your vinegar)

Directions:
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.

2. Keep in the fridge for up to a week.

Potato Latkes with Caramelized Onions & Bacon

Potato Latkes with Caramelized Onions & Bacon
Recipe by Dragon

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!

Serves: 6-8

Ingredients:

5 cups Yukon potatoes, washed and grated
1 clove garlic, minced
2 tablespoons fresh chives, minced
1/4 cup fresh parsley, finely chopped
3 egg whites
2 tablespoons cornstarch
1/4 cup unsalted butter
Vegetable oil, for frying
Salt and pepper to taste

Garnishes:
Caramelized onions (recipe below)
Crisp Smokey Bacon, cooked and cut into matchsticks
Greek Yogurt
Fresh Parsley, finely chopped

Directions:
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. 

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.

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.

4. Serve the latkes topped with caramelized onions, crispy bacon, a dollop of yogurt and a sprinkle of parsley. Serve immediately.


Caramelized Onions
Recipe by Dragon

Makes 1 1/2 cups

Ingredients:
3 large onions, sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
Salt & Pepper to taste
Balsamic vinegar (optional)

Directions:
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.

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.

Barley & Tomato Risotto with Marinated Feta

Barley & Tomato Risotto with Marinated Feta
Recipe adapted from Yotam Ottolenghi

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!

Servings: 4

Ingredients:
1 cup pearl barley
2 tablespoons unsalted butter
6 tablespoons olive oil, divided
2 small celery ribs, cut in 1/4 inch dice
1 small onion, finely chopped
4 sprigs thyme
1⁄2 teaspoon smoked paprika
1 bay leaf
4 slices lemon peel
1⁄4 teaspoon chili flakes
1 can (14oz/) chopped tomato
3 cups chicken broth
2 cups passata
1 tablespoon dried oregano
300 grams feta cheese, loosely crumbled
Juice of 1/2 a lemon
2 tablespoons unsalted butter
Salt & pepper to taste
3 basil leaves, thinly sliced

Directions:
1. Rinse the barley well under cold water and leave to drain well.

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.

3. In a small bowl, add oregano, feta and remaining 4 tablespoons olive oil and mix gently to combine.

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.

Scalloped Potato with Thyme & Parsley

Scalloped Potato with Thyme & Parsley

Recipe by Dragon

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!

Servings: 10-12

Ingredients:

3 pounds yukon gold potatoes, peeled and sliced into 1/8 inch rounds

1 1/2 cup heavy cream

1/2 cup milk

1/4 cup butter

2 garlic cloves, minced

3 tablespoons chopped fresh parsley

3 tablespoons fresh thyme leaves

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

2 cups grated Gruyere cheese, divided (1 1/4 cups for layering in gratin and 3/4 cup for the top)

Directions:

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.

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).

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. 

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.

Crispy Potato Galette with Creamy Scrambled Eggs & Smoked Salmon

Crispy Potato Galette with Creamy Scrambled Eggs & Smoked Salmon
Recipe by Dragon. Scramble egg technique adapted from Gordon Ramsay


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!

Serves: 2

Ingredients:

For Pickled Red Onion:
1/4 small red onion, very thinly sliced,
1/4 cup Champagne vinegar or white wine vinegar
1 teaspoon sugar
pinch of salt

For the Galette:
1 large russet potato or 2 medium
4 tablespoons melted unsalted butter, divided
1 green onion, chopped (greens included)
1 tablespoon fresh chopped parsley
1 large egg
2 teaspoons corn starch
Salt and pepper, to taste

For the Eggs:
4 large eggs
3 tablespoons unsalted butter, diced
Salt and pepper, to taste
1 tablespoon heavy cream
1 tablespoon fresh chopped parsley

3 oz Smoked Salmon. sliced
1 tablespoon fresh chopped parsley, for garnish

Directions:
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.

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.

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.

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.

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.

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.

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.

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.

Butternut Squash Carbonara with Bacon

Butternut Squash Carbonara with Bacon
Recipe by Dragon, Adapted from Bon Appetit


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!

Servings: 4

Ingredients:
1 tablespoon olive oil
4 strips of peppercorn bacon or regular bacon, chopped
1 2 lb. butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)
1 small onion, chopped
2 cloves garlic chopped
Kosher salt and freshly ground black pepper
2 cups chicken broth
2 tablespoons maple syrup
1/8 teaspoon nutmeg
12 oz. fettucine or linguine
1/2 cup finely grated Pecorino, plus shaved for serving
2 tablespoons parsley, chopped plus more for garnish

Directions:

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.

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.

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.

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.

5. Serve pasta topped with reserved bacon, shaved Pecorino and chopped parsley.

Green Beans with Walnuts and Orange

Green Beans with Walnuts and Orange
Adapted from Yotam Ottolenghi

Photo Credit: Christina Kakaletris

The key to these beautiful beans is not to over cook them. If you over cook them they will turn a brownish colour and be limp and lifeless. Who wants limp, lifeless beans? Orange and walnut are great additions to this lovely side dish. Enjoy!

Serves: 6

Ingredients:
1 1/2 lb green beans, trimmed
1/2 cup walnuts
1 orange
2 tablespoons chopped chives
1 clove garlic, crushed
3 tablespoons olive oil
2 tablespoons walnut oil
Salt and pepper

Directions:
1. Preheat oven to 350F. Bring plenty of unsalted water to a boil in a large pot.  You need lots of space for the beans, as this is critical to preserve their color.  Blanch the beans in the water for 4 minutes, then drain into a colander and run them under plenty of tap water until cold.  Leave to drain and dry. 

2. While the beans are cooking, scatter the walnuts over a baking sheet and toast in the oven for 10 minutes.  Chop the nuts with a large, sharp knife.  They should be quite rough; some can even stay whole. 

3. Using a vegetable peeler, remove the zest from the orange in strips, being careful to avoid the bitter white pith.  Slice each piece of zest into very thin strips.  You could also use a citrus zester.

4. To assemble the dish, mix all the ingredients together in a bowl, toss gently, taste and adjust the seasoning.  Serve at room temperature.

Couscous With Dried Apricots And Butternut Squash

Couscous With Dried Apricots And Butternut Squash
Recipe by Yotam Ottolenghi
Photo courtesy of Christina Kakaletris


I adore this side dish. I love the sweetness from both the apricots and the roasted squash but what I love more is the freshness from the herbs. The combination of parsley, mint and tarragon is a new favourite. This is a vibrant dish that you can enjoyed hot, warm or cold. I use the leftovers to make fried couscous cakes. Enjoy!

Serves 4-6

Ingredients:
1 large onion, thinly sliced
6 tbsp olive oil
50g dried apricots
1 small butternut squash (about 450g), peeled, seeded and cut into 2cm dice
250g couscous
400ml chicken or vegetable stock
a pinch of saffron strands
3 tbsp roughly chopped tarragon
3 tbsp roughly chopped mint
3 tbsp roughly chopped flat-leaf parsley
1½ tsp ground cinnamon
grated zest of ½ lemon
coarse sea salt and black pepper

Directions:
1. Preheat the oven to 350 degrees. Place the onion in a large frying pan with 2 tablespoons of the oil and a pinch of salt. Saute over high heat, stirring frequently, for about 10 minutes, until golden brown. Set aside.

2. Meanwhile, pour enough hot water from the tap over the apricots just to cover them. Soak for 5 minutes, then drain and cut into 1/4-inch dice.

3. Mix the diced squash with 1 tablespoon of the olive oil and some salt and pepper. Spread the squash out on a baking sheet, place in the oven and bake for about 25 minutes, until lightly colored and quite soft.

4. While waiting for the butternut squash, cook the couscous. Bring the stock to a boil with the saffron. Place the couscous in a large heatproof bowl and pour the boiling stock over it, plus the remaining 3 tablespoons olive oil. Cover with plastic wrap and leave for about 10 minutes; all the liquid should be absorbed.

5. Use a fork or a whisk to fluff up the couscous, then add the onion, butternut squash, apricots, herb, cinnamon and lemon zest. Mix well with your hands, trying not to mash the butternut squash. Taste and add salt and pepper if necessary. Serve warmish or cold.

Zucchini & Carrot Cakes With Feta, Dill and Mint

Zucchini & Carrot Cakes With Feta, Dill and Mint
Recipe by Dragon


These Greek inspired vegetable cakes are a delicious treat. They remind me of my trips to Greece and the warm Greek sun. Everywhere I went, I would order zucchini cakes. :)  I miss that warmth during these cooler autumn months so I have to settle for the warmth of the kitchen when making these. The key to getting these cakes perfect is to make sure you've removed most of the moisture in the zucchini and carrots so they will be firm. Play with the quantity of the herbs. If you like dill, add more. Enjoy!


Serves 6

Ingredients:
1 large carrot, peeled and grated
2 medium zucchini, grated
1 cup crumbled Feta
2 spring onions, finely chopped
2 tablespoons chopped dill
2 tablespoons chopped mint
Grated zest of 1/2 lemon
2 eggs lightly beaten
1/3 cup - 1/2 cup breadcrumbs (you may need more)
Olive oil, for frying
Salt and black pepper


Directions:
1. To a colander, add the grated carrots and zucchini. Sprinkle the vegetables with a little salt to draw out their moisture. Place the colander over a bowl to drain for 15 minutes.  Add the drained vegetables to a clean tea towel and squeeze out all the excess water.

2. In a large bowl, combine vegetables, feta, spring onions, dill and mint.  Season with salt and pepper to taste. Add the eggs and mix well. Stir in the breadcrumbs. The mixture should be firm enough to form into patties, if its not, add some more breadcrumbs.

3. Shape the mixture into 6-8 patty cakes. Refrigerate the cakes uncovered for at least half an hour to firm up.

4. Heat a large heavy frying pan over a medium heat. Add a some oil and fry the cakes until golden brown and crisp on either side. Serve with some mint and dill to garnish

Herb-Stuffed Tomatoes

Herb-Stuffed Tomatoes
Recipe by Yotam Ottolenghi

When I served these as a side dish for my Ottolenghi dinner, the tomatoes were at their seasonal peak and so sweet and delicious. The fresh herbs and saltiness of the olives made them shine. Enjoy!

Serves 4

Ingredients:
4 medium tomatoes (ripe but firm)
1/2 teaspoon salt, or to taste
1 large onion, finely chopped
2 garlic cloves, finely chopped
12 wrinkly (dry-cured) black olives, pitted and roughly chopped
2 tablespoons olive oil
1/4 cup panko (Japanese bread crumbs)
2 tablespoons chopped oregano
3 tablespoons chopped parsley
1 tablespoon chopped mint
1 1/2 tablespoons chopped capers
1/4 teaspoon black pepper, or to taste



Directions:
1. Preheat the oven to 325 F (163 C). Trim about 3/8 inch off the top of each tomato and discard. Use a little spoon or a melon baller to remove the seeds and most of the flesh, leaving a clean shell. Lightly salt the inside of the tomatoes and place upside down in a colander, to drain off some moisture.

2. Meanwhile, put the onion, garlic, olives, and 1 tablespoon of the oil in a medium pan and cook on low heat for 5 to 6 minutes, to soften the onion completely. Remove from the heat and stir in the panko, herbs, capers, and some pepper. Taste and add salt, if you like.

3. Wipe the insides of the tomatoes with a paper towel, then fill them up with the herb stuffing, pressing down very gently as you go to get a nice dome of stuffing on top.

4. Place the tomatoes in a greased ovenproof dish and drizzle lightly with the remaining oil. Bake for 35 to 45 minutes, or until the tomatoes soften. Serve hot or warm.

Roasted Red Beet Salad

Roasted Red Beet Salad
Recipe by Yotam Ottolenghi


This healthy and delicious salad is my new favourite way to eat beets. The sweetness of the beets and maple syrup is balance perfectly with the bitterness of the arugula. My friend Kathy planted and grew chervil just for my Ottolenghi dinner. I have the best friends. If you can't find chervil, you can substitute it with fresh parsley or tarragon or a combination of both.   Enjoy!

Serves 4

Ingredients:
2 lbs red beets
2/3 cup sunflower seeds
6 tablespoons maple syrup
4 tablespoons sherry vinegar
4 tablespoons olive oil
2 garlic cloves, crushed
1 1/4 cups chervil leaves plus more for garnish
4 cups baby arugula
Salt and pepper to taste

Directions:
1. Preheat the oven to 400F. Wash the beets well and wrap them in aluminum foil individually. Bake in the oven for anything from 40-90 minutes, depending on their size. Check each one as cooking times can vary a lot: the beets should be tender when pierced with a sharp knife.

2. Spread the sunflower sides out in an ovenproof dish and toasted in the oven alongside the beets for 8 minutes, just until lightly colored.

3. Once the beets are ready, unwrap them and peel with a small knife while still warm. Cut each into halves, quarters or 3/4-1 1/4 inch dice.

4. Mix the beets with the rest of the ingredients in a bowl. Toss well then taste: there should be a clear sweetness balanced by enough salt. Adjust the seasoning if necessary, sprinkle with more chervil and serve.

Grilled Squid with Chickpeas, Roasted Red Peppers and Chermoula Sauce

Grilled Squid with Chickpeas, Roasted Red Peppers and Chermoula Sauce
Adapted from Diana Henry

This healthy and hearty dish is full of fresh flavours and just a hint of heat. Feel free to play with the sauce by adding different herbs and adjusting the heat. Grilled shrimp would make an excellent substitution for the grilled squid. Enjoy!

Serves 8

Ingredients:
5 roasted red peppers, stemmed, seeded and cut into strips
2 x 14 oz cans chickpeas, drained and rinsed
2 1/4 lb squid, cleaned, keep body and tentacles

Chermoula Sauce
1-2 tablespoons lime juice
zest of half lime
1 red chili, stemmed, seeded and sliced thinly
1/2 cup extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

Directions:
1. In a large bowl, whisk together ingredients for the Chermoula Sauce.

2. Add the red peppers and chickpeas to the sauce. Toss to coat.

3. Score the squid bodies and dry them with paper towels. Brush the squid bodies and tentacles with a little olive oil and season with salt and pepper to taste.

4. Heat a grill pan over medium high heat for 1 minute to get it very hot. Add the squid and grill for approximately 25-30 seconds on each side.

5. Add the squid to the red peppers and chickpeas. Toss to combine. Serve warm or at room temperature.

Phyllo Cups Filled with Mushrooms & Onions

Phyllo Cups Filled with Mushrooms & Onions

Recipe by Dragon

These crunchy mini phyllo cups make wonderful appetizers because they can be filled with a variety of flavours and textures. They take no time to make and look elegant on any serving tray. Phyllo cups can be made a couple of days in advance, just keep them stored in an air tight container. What you fill these phyllo cups with is only limited by your imagination. Think both savoury and sweet! One of my favourite fillings is this savoury mushroom and onions mixture, scented with thyme and topped with delicious Gruyere cheese. Make lots of these....they will disappear quickly! Enjoy!

Makes 24 mini cups

Phyllo cups: 

Ingredients

3 sheets phyllo pastry

1/4 cup butter, melted

Mushroom & Onion Filling

Ingredients:

2 tablespoons butter

2 tablespoons olive oil

1 1/2 pounds mushrooms, chopped

2 shallots, chopped finely

2 teaspoons balsamic vinegar

1 tablespoon thyme leaves

1/4 cup chicken broth

1/3 cup sour cream

1/3 cup Gruyere cheese, grated

Salt and Pepper to taste

Thyme leaves to garnish

Directions for Phyllo cups:

1. Preheat your oven to 375 F. Lightly grease a 24 mini muffin tin and set aside.

2. Place 1 sheet of phyllo on clean work surface, keeping remaining phyllo covered with a damp tea towel. Brush the entire sheet lightly with butter. Top with second sheet and again brush with butter. Top with third sheet and again brush with butter.

3. Cut sheets lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.

4. Press the squares into each prepared mini muffin cup. The sheets will hang over the top. Bake the phyllo cups in the centre of your oven for about 4-6 minutes or until they are golden.

5.  Let the cups cool in the pan on a rack.

Directions for Mushroom & Onion filling:

1. Melt butter with oil in large deep skillet over medium-high heat. Add the mushrooms and saute until tender and browned, stirring often, about 10 minutes. Add the shallots, thyme and balsamic vinegar; saute until tender, about 2 minutes.

2. Add broth and simmer 1 minute. Stir in the sour cream and warm through. Season mushroom mixture to taste with salt and pepper. Remove from heat; cover to keep warm.

3. Fill each phyllo cup with warm mushroom mixture. Sprinkle with grated cheese and top with a few thyme leaves. Bake 3-4 minutes or until cheese is melted and filling is thoroughly heated. Serve warm.

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.

Green Beans with Caramelized Shallots

Green Beans with Caramelized Shallots
Adapted from Southern Living

I made these green beans as a side dish for my latest Southern style dinner and to be honest I enjoyed these green beans almost as much as I enjoyed the main dish. They were so flavourful and light with just the right amount of sweetness. The key to this dish is to not overcook the beans and use the best balsamic you can find. You can make these beans as a side for any kind main; fish, chicken, beef...perfect with anything. I hope you love them as much as I did. Enjoy!

Serves: 4

Ingredients:
1 pound green beans, trimmed
1 tablespoon butter
2 teaspoons brown sugar
1 tablespoon olive oil
6 small shallots, peeled and quartered
1 tablespoon balsamic vinegar
Salt & Pepper to taste

Directions:

1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

2. Combine the butter, brown sugar and olive oil in a large skillet over medium heat.

3. Add the shallots and saute for 2 minutes. Reduce heat to medium-low, add the balsamic vinegar and saute 5 minutes or until the shallots are golden brown and tender.

4. Increase the heat to medium-high; add the green beans and saute 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.

Grilled Shrimp, Avocado & Cherry Tomatoes with a Red Pepper, Lemon & Lime Vinaigrette

Grilled Shrimp, Avocado & Cherry Tomatoes with a Red Pepper, Lemon & Lime Vinaigrette
Recipe by Dragon

During the summer months I crave fresh, colourful and brightly flavourful foods. This dish has all that in spades. A quick and refreshing meal that is perfect for a hot summer night dinner. Enjoy!

Serves: 2

Ingredients:
1 tablespoon olive oil
20 medium-large shrimp, cleaned & peeled
1 avocado, cut into thick slices
16 multi coloured cherry tomatoes, cut into halves
Salt & pepper to taste

Vinaigrette:
1/2 red pepper, diced small
Juice and zest of one lemon
Juice and zest of one lime
1/4 cup olive oil
1 teaspoon dijon mustard
Salt & pepper to taste

Directions:
1. Toss the shrimp, tomatoes and avocado in the olive oil, sprinkle with a little salt & pepper.

2. Place the shrimp, tomatoes and avocado slices on a medium heat grill. Grill the shrimp 2-3 minutes per side. The tomatoes and avocado should only be grilled about a 1-2 minutes per side. Remove the shrimp, tomatoes & avocados from the grill and place in a large bowl.

3. Whisk together the diced red pepper, lemon juice & zest, lime juice & zest, olive oil and dijon mustard. Season with salt and pepper to taste.

4. Pour the vinaigrette over the warm shrimp, tomatoes & avocado. Serve warm.

African Sweet Potato Stew

African Sweet Potato Stew
Recipe adapted from Lauren Ulm's Vegan Yum Yum

Spend any time with me and you'll know I'm not a vegetarian let alone a vegan. I love my meat, my seafood, my eggs and my dairy. I know I couldn't give them up completely. But, every once in a while, why not go vegetarian or vegan? It won't kill you. ;)

I've discovered Lauren Ulm's wonderful vegan cookbook, Vegan Yum Yum and I've had fun trying some of her recipes. So far, this is my favourite dish in the book. This stew is healthy, spicy and so delicious. A wonderful combination of colours and flavours. Enjoy!

Serves: 4

Ingredients:
2 tablespoons olive oil
1 small red onion, finely chopped
1 clove of garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon peppercorns, crushed
1/2 teaspoon red pepper flakes
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1 15 oz can of stewed tomatoes
1 large sweet potato, peeled & chopped into large chunks
1 bunch of kale, deveined and shredded
2 carrots, peeled and sliced
4 cups vegetable stock
1/2 cup raisins
1/2 cup chunky peanut butter
1 inch piece of ginger, grated
salt to taste

Directions:
1. Heat the olive oil in a large heavy bottomed pot with a tight fitting lid. Add the onions and cook on medium-low until they begin to caramelize.

2. Add the garlic, cumin, peppercorns, red pepper flakes, mustard and cloves to the oil and onions. Cook for 1 minute.

3. Add the stewed tomatoes, sweet potato, kale and carrots. Cook for 2 minutes.

4. Add the vegetable stock, raisins, peanut butter and ginger. Bring to a rolling boil. Turn down heat and cover. Cook for 30 minutes or until sweet potatoes and carrots are cooked. Check the seasoning after 15 minutes and add salt as needed.

Asparagus With Orange Shallot Sauce

Asparagus With Orange Shallot Sauce
Recipe by Laura Caulder

It's spring and that means lots and lots of asparagus. Asparagus is one of my favourite vegetables and this time of year, I can't get enough. When I saw Laura Caulder, from French Food At Home, make this dish, I knew I had to try it immediately...like that night. :) It tastes amazing and it is oh so pretty. This dish is elegance on a plate. Enjoy!

Yield: 4

Ingredients:
2 oranges
1 pink shallot
3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
4 tablespoons olive oil
1 tablespoon honey (my addition)
Salt and pepper
20 spears green asparagus, trimmed
Parmesan cheese, for shaving

Directions
1. First, make the dressing: Zest one orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside five minutes. Add the mustard to the zest.

2. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil and honey. Taste, and season with salt and pepper. Set aside.

3. Bring a sauté pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the colour. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce.

4. Shave over Parmesan cheese. Grind over some pepper and serve.

Herb Crusted Saddle Of Lamb With Minted Peas

Herb Crusted Saddle Of Lamb With Minted Peas
Recipe by Dragon

It's September and my lazy summer is over. Sigh. Oh well, I don't really mind. I love the cooler weather and I'm looking forward to all the gorgeous fall colours. Fall is my favourite season. What's your favourite?

I thought I'd welcome the new month and season with this savoury lamb and pea dinner. My butcher, Rob Brady of Brady's Meat & Deli (best butcher in the world), introduced me to this new cut of meat called, saddle of lamb. The saddle is sometimes called the double loin or double rack. Click this link if you want to see how saddle of lamb it's created. I loved this tender lamb and I can't wait to try it again. Maybe I'll try it with a dried fruit stuffing...yum. I paired this lamb with some simple minted peas. Enjoy!

Serves: 4

Ingredients:
1 boneless saddle of Lamb (about 2 lbs)
1 large garlic clove
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh tarragon, chopped
1/2 cup plain dry breadcrumbs
1 1/2 tablespoons Dijon mustard
2 1/2 tablespoons olive oil
1/3 cup freshly grated Parmesean cheese
1 tablespoon lemon juice
1 tablespoon lemon zest, finely grated
Salt and pepper to taste

Minted Peas
2 tablespoons butter
1 tablepoon mint, finely chopped
2 cups fresh shelled peas (or frozen, thaw first)
A squeeze of lemon

Directions:
1. In a food processor, mince the garlic. Add the herbs and pulse until they are finely chopped. Add the bread crumbs, mustard and oil. Pulse to combine.

2. Stir in the parmesean cheese, lemon juice and lemon zest. This can be made up to 2 hours ahead of time. Just keep it covered and chilled until you need it.

3. Preheat oven to 375°F. Sprinkle the lamb with salt and pepper. Press breadcrumb mixture onto lamb, coating completely.

4. Roast the lamb on a baking sheet until the meat thermometer inserted into center of lamb registers 150°F for medium, about 30 minutes. Let lamb rest 10 minutes before carving.

4. For the peas, melt the butter in a medium pan. Add the peas and cook over medium heat for about 10 minutes. Add the mint during the last minute of cooking. Remove the peas from the heat and add a squirt of lemon. Serve immediately.

Spiced Pumpkin Stew with Couscous

Spiced Pumpkin Stew with Couscous
Recipe by Dragon

And the #GreatHallowTweet continues with, you guessed it, more pumpkin! This is a wonderful vegetarian fall dinner and it's even better the next day. Enjoy.

Serves: 4 servings

Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 28 oz can diced tomatoes
1 cinnamon stick
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
4 cups fresh pumpkin, peeled, seeded, cut into 1 inch pieces
1 can chickpeas, drained and rinsed
3 cups vegetable or chicken broth
1/2 cup dried cranberries
3 cups baby spinach
1/4 cup sliced almonds
Salt and pepper to taste

Couscous:
1 1/2 cups boiling water
1 cup couscous

Directions:
1. Heat the oil over medium heat in a large pan. Add the onions and cook for about 5 minutes or until softened. Add the garlic, tomatoes, cinnamon stick, paprika,coriander, cumin and red pepper flakes. Cook for another 5 minutes.

2. Add the pumpkin and chickpeas. Bring to a simmer and cook partially covered until the pumpkin is tender, about 20 minutes. Add the cranberries and cook for another 5 minutes. Remove the cinnamon stick.

3. Stir in the baby spinach. Season with salt and pepper to taste.

4. For the couscous: In a glass bowl, combine the boiling water and couscous. Cover the bowl tightly with some plastic wrap. Set aside for 5 minutes or until the water is absorbed by the couscous. Fluff the couscous with a fork before serving.

5. Serve the stew over the couscous and top with the sliced almonds.