Stuffed Mushroom Caps

May 16, 2012 by jennifer

These are a perfect appetizer with almost any meal. Easy to make, delicious to eat…what more could you ask for?

Ingredients:

12 mushrooms (about 1 pound), stems removed and reservedOlive oil for brushing on mushroom caps6 ounces sun-dried tomatoes, minced2 medium shallots, finely chopped1 clove garlic, finely minced 1 pound baby spinach, wiltedsalt and pepperfreshly grated Parmesan for sprinkling the mushrooms

Directions:

1. Arrange mushrooms, stemmed sides up, in one layer in a shallow baking dish and brush with olive oil (or use the oil from the sun-dried tomatoes if you have it). Chop the stems finely and reserve.

2. In a large skillet cook the shallot and the garlic in oil over moderately low heat, stirring occasionally, or until they are softened, stir in the reserved chopped mushroom stems, the sun-dried tomatoes, the spinach, and salt and pepper to taste. Cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick.

3. Divide the mixture among the mushroom caps, and sprinkle it with the Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350 F. oven for 15 to 22 minutes, or until the filling is heated through and the caps are dark and starting to shrivel.

Recipe Origin:

Based loosely on a Gourmet Magazine recipe from April, 1992.

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Roasted Garlic, Goat Cheese, Chutney and Caramelized Onions

May 16, 2012 by jennifer

The pairing of salty warmed goat cheese, savory roasted garlic, slightly sweet and slightly tangy cranberry chutney and sweet caramelized onions together just makes every bite stand up and stand out.

Ingredients:

1 head garlic1 medium Vidalia (or any sweet) onion1 teaspoon granulated sugar½ cup goat cheese½ cup cranberry chutneyChutney:1 Package (12 ounces) fresh or frozen cranberries½ cup high quality balsamic vinegar½ cup granulated sugar¼ teaspoon freshly grated nutmeg1 teaspoon cayenne pepper1 teaspoon cumin½ teaspoon kosher salt½ teaspoon freshly cracked black pepperFlat bread, pita or crostini

Directions:

1. Roast garlic: Cut off top, drizzle with olive oil and sprinkle with salt and pepper. Wrap in tin foil and roast in 400 F oven for approximately 45 minutes, or until soft and fragrant. Set aside (can be refrigerated for a few days, but bring to room temperature or rewarm in oven before serving).

2. Caramelize onion: slice onion thinly and saute in butter and olive oil with sugar until brown and soft (can be refrigerated for a few days, but bring to room temperature or reheat on stove before serving).

3. Make chutney: In a saucepan over medium-high heat, combine cranberries, vinegar and sugar and bring to a boil. Reduce heat to medium-low and stir in nutmeg, cayenne, cumin, salt and pepper; simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.Cool and refrigerate, bringing to room temperature to serve.

4. Serve: Toast or warm bread and serve alongside warmed garlic, goat cheese (rolled in cracked black pepper and/or poppy seeds), caramelized onions and chutney and allow guests to explore each fantastic flavour combination!

Recipe Origin:

Inspired by an appetizer at Milestone’s Restaurant.

Photo by John-Marc Hamilton

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Simple Samosas

May 16, 2012 by jennifer

Making samosas with phyllo dough may be a clash of two cultures, but I never worry about that. Phyllo makes making them so simple you are willing to make them for dinner or lunch at any time. Serve these with a light cucumber raita as a dipping sauce and you’re all set.

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Sunshine Risotto

May 16, 2012 by jennifer

This risotto is perfect to serve on a dark, dismal day. The colours of the pepers and the crisp but mellow flavour of the roasted onion come together with the supple risotto so perfectly. For me, it is literally sunshine on a cloudy day.

Ingredients:

2 tablespoons olive oilsalt and pepper1 whole orange pepper, chopped into quarters1 whole yellow pepper, chopped into quarters1 medium vidalia onion, chopped into quarters6 cups low-sodium or homemade chicken broth3 tablespoons butter2 tablespoons olive oil2 large shallots, chopped2 cups arborio rice¼ cup dry white wine1 cup freshly grated Parmesan cheese2 tablespoons fresh lemon juice4 teaspoons lemon zest, plus another teaspoon for garnishsalt and pepper

Directions:

1. Roast the peppers and onion, brushing with olive oil and sprinkling with salt and pepper. When done, wrap onion in foil and keep warm. Place peppers in bowl and cover with plastic wrap – set aside.

2. Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.

3. Melt 1 tablespoon of the butter with the oil in heavy large saucepan over medium heat. Add shallots and saut� until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds.

4. Add 1 ½ cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.

5. Meanwhile, remove the peppers from the bowl and peel away the charred outer skin. Slice peppers into strips. Peel the outer charred skin from the onion.

6. Stir in parmesan and remaining butter. Stir lemon juice and zest. Season risotto with salt and pepper. Transfer to bowl and serve, alongside the onion and topped with the peppers.

After-Thoughts:

A simple risotto recipe with the addition of lemon to brighten the flavour and roasted yellow and orange peppers to brighten the plate. This is great alongside any main or served as a main itself.

Recipe Origin:

A Domestic Goddess Original

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Grilled Lemon-Garlic Shrimp

May 16, 2012 by jennifer

This recipe is amazingly simple but also amazingly tasty. I love it as a side dish to lamb or beef because it sets off the heavy meat perfectly. It takes minutes to prepare but tastes like it takes a great deal more effort.

Ingredients:

1 cup extra virgin olive oil1 tablespoon dried oregano, crumbled1 teaspoon fresh thyme, minced1 bay leafzest of one lemon 1 medium shallot, minced3 cloves garlic2 teaspoons kosher salt1 medium shallot2 teaspoons freshly ground black pepper24 jumbo shrimp, deveined but not peeled3 tablespoons fresh lemon juicelemon wedges as an accompaniment

Directions:

1. Crush and peel the garlic cloves. Along with the salt, mash the garlic into a paste.

2. In a large bowl stir together the garlic, shallot, oil, oregano, thyme, lemon zest, bay leaf and the pepper. Add the shrimps, and toss them to coat them well.

3.Let the shrimp marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for an hour, and drain the shrimp in a fine sieve, reserving the marinade. Soak 8 wooden skewers in water for at least an hour.

4. Thread three shrimps per skewer and grill on barbeque for about 3 minutes on each side, or until they are cooked through. (Alternatively, they can be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Bring left over marinade to a boil and serve alongside as a dipping sauce.

After-Thoughts:

Leaving the peels on the shrimp prevents them from overcooking on the grill and thus drying out. It might take a few extra minutes to peel them when eating but the taste is definitely worth it. They melt in your mouth!

Recipe Origin:

Based on a Gourmet magazine recipe from June, 1993

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Coconut Shrimp

May 16, 2012 by jennifer

I love foods that combine sweet flavours with savory dishes – I guess that is why I absolutely adore coconut shrimp. This is a simple recipe that you can prepare in advance and then deep fry when you are ready to eat the shrimp. Serve with a spicy asian sauce or a curry sauce on the side.

Ingredients:

1 ¾ cups sweetened shredded coconut 2 large egg whites 1 pound medium shrimp, peeled & deveined (tail on) Coarse salt and ground pepper 4 cups safflower oil (I find it ligher than vegetable)

Directions:

1. In a food processor, pulse coconut until it is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.

2. Toss shrimp with 1 teaspoon salt and ¼ teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.

3. In a large, deep heavy-bottom pan, heat oil over medium heat until 350° on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350°; repeat with remaining shrimp.

Recipe Origin:

Based on a Martha Stewart recipe.

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Chicken Wings

May 16, 2012 by jennifer

These wings should really be called "left" or "right" wings because they go perfectly with a good hockey game. Gather friends, beer and wings in one spot and allow to mingle – I promise the outcome will be delicious.

Ingredients:

1 medium shallot, minced½ cup tomato paste3 tablespoons olive oil2 tablespoons balsamic vinegar1 tablespoon dijon mustardjuice of one lemon4 tablespoons dark brown sugar3 tablespoons fresh brewed coffee½ head of roasted garlic 1 teaspoon tabasco (or more if you like it spicy)salt and pepper to personal tasteabout 20 chicken wings

Directions:

1. Cut wings apart at joint and rinse. Put wings into large stock pot and cover with water. Bring to a boil, remove and rinse again then allow to cool.

2. Mix together the rest of the ingredients in a large bowl, taste for addition of any ingredients. Reserve about 1/3 of marinade in separate bowl. Add wings to bowl and toss to cover. Leave to marinate overnight in the fridge or two hours at room temperature.

3. Grill wings on barbeque or indoor grill or roast at 400 F – 425 F in the oven until marinade starts to darken and wings begin to dry out slightly. Serve with veggies and blue cheese or a pepper sour cream dip.

After-Thoughts:

The only comment I could wrench out of the guys about these wings was that they could have been slightly spicier. I think next time I would use spice-infused olive oil and add some red chilis to the marinade.

Recipe Origin:

A Domestic Goddess original.

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Cod-Potato Fritters

May 16, 2012 by jennifer

These crispy little beauties are easy to prepare and really delicious to munch on. So much better than just potato chips, more interesting than deep-fried fish and far superior to onion rings they make great appetizers, finger foods, side dishes…you name it!

Ingredients:

6 small cod fillets, skin off, scaled and de-boned½ cup whole milk2 bay leaves4 – 5 medium Yukon Gold potatoes, peeled1 bunch fresh flat-leaf parsley, finely choppedZest of 2 lemons2 large eggs½ teaspoon dried chilis¼ vidalia onion, finely choppedSea salt (it will need a lot – about ½ teaspoon) freshly ground black pepper (again, a lot)2 – 4 tablespoons plain flourvegetable oil for deep-fryinglemons & tartar sauce or aioli to serve

Directions:

1. Preheat the oven to375 F. Cut the potatoes into quarters and cook in boiling salted water for about 10 – 15 minutes or until fork tender. Drain and mash in pan.

2. Line a small baking pan with foil and cook the cod in the milk with the bay leaves for about 15 minutes. Flake cooked fish into a large bowl, picking out any remaining bones. Add the mashed potato, parsley, lemon zest, eggs, chilis, onion and salt and pepper and mix well. Add half of the flour and mix until it forms a thick paste – add more flour if needed.

3. To make a quenelle scoop up some of potato-cod mixture with one tablespoon. Work it back and forth against another tablespoon to form a firm football shaped mass. Roll in flour if still too wet. Keep in the refrigerator until ready to cook.

4. Pour enough oil into a large heavy-bottomed pot to fill the pan about a third of the way up. Heat over medium heat until a deep fry thermometer inserted into the oil reaches 360 F. Deep-fry the fritters for about 5 minutes until brown and crispy. Drain on kitchen towel, sprinkle with sea salt and serve on a large plate with lemon halves and a bowl of tartar sauce or aioli.

After-Thoughts:

While S. and I just dove in and ate a plate of these with a light aioli dipping sauce I think they would be a great side dish. Something to replace boring baked or scalloped potatoes. Next to a delicious grilled steak these would totally hold their own while complimenting the main course at the same time.

Recipe Origin:

Based on both Christine Cushing’s and Jamie Oliver’s recipes

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Watermelon & Feta Salad

May 16, 2012 by jennifer

This resplendently pretty-in-pink salad is both beautiful and delicious – and it’s so easy to make you can whip it up in minutes. Just be certain to use the saltiest of feta cheeses or it won’t be enough of a contrary taste to the sticky sweet melon.

Ingredients:

¼ seedless watermelon, diced (about 4 cups)1 cup salty feta cheese, broken into teaspoon-sized lumps¼ cup chopped fresh flat leaf parsleyexcellent quality extra virgin olive oil – to drizzle on topsalt and pepper to taste

Directions:

1. Toss watermelon, feta and half of parsley on a platter or in a wide fairly flat serving bowl. Top with remaining parsley, oil and salt and pepper. Serve on watermelon “plates” or eat with your fingers, right from the serving dish.

After-Thoughts:

Do NOT serve this salad at room temperature. The feta goes soggy, the watermelon goes a horrible texture and everything tastes quite bland. I know that you are not supposed to be able to taste things that are cold but this salad does not taste good warm. Serve cool…trust me.

Recipe Origin:

Based on both Christine Cushing and Nigella Lawson’s recipes

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Barbeque Chicken Wings

May 16, 2012 by jennifer

This recipe is a work-in-progress that can change depending on what you are in the mood for and what you have available in your cupboards. All good summer BBQ recipes are like this – making them more versatile for picnics backyard barbeque parties and cottage fare.

Ingredients:

2 pounds chicken wings1 tablespoon sea salt (for pre-cooking)2 tablespoons extra virgin olive oil3 tablespoons Worcestershire sauce1 tablespoon tomato paste2 tablespoons whiskey1 tablespoon maple syrup¼ teaspoon tabasco 1 tablespoon balsamic vinegar2 cloves garlic, minced¼ cup chopped fresh flat leaf parsleysalt and pepper to taste

Directions:

1. Separate wing at joint, cut through skin and joint with heavy kitchen scissors or large cleaver. Repeat with all wings. Rinse under cold water and place in pot. Cover with cold water, add 1 tablespoon sea salt and bring to a boil. Drain and allow to cool.

2. Combine the rest of the ingredients and mix well in large bowl. Place chicken in bowl and toss to cover. Store in tupperware container or plastic freezer bag until ready to cook. Marinate at room temperature for no more than a few hours, in fridge if marinating overnight (bring to room temperature before cooking).

3. Grill wings on medium heat until cooked (get some nice grill marks on them). Serve with blue cheese dip, ranch dressing or reserve some of marinade prior to adding chicken to it and reduce to half and serve alongside.

After-Thoughts:

While these wings were good and not a crumb was left, I think they could definitely be improved. Marinating them longer (I only marinated them for about three hours) and using two (at most) consistent flavours rather than a many very different ones in the marinade would have been a good start. I’ll keep trying.

Recipe Origin:

a Domestic Goddess original

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Spicy Seared Scallops

May 16, 2012 by jennifer

These scallops are perfect cottage-fare. Light, easy to prepare, few ingredients and oh-so-tasty. And you can make them in massive quantities, if you need to serve an army of cottagers.

Ingredients:

1/8 cup dry white wine¼ teaspoon kosher salt½ teaspoon dried red chilis – crushed3 or 4 cloves of roasted garlic2 tablespoons olive oil (plus more for cooking)juice of a half a lemon zest of a half a lemon, very finely minced8 large scallops (to serve two as an appetizer)2 tablespoons fresh parsley, chopped1/8 cup minced vidalia onion2 cups baby spinach

Directions:

1. Combine wine, salt, chilis, garlic, olive oil, lemon juice and zest in a bowl large enough to hold the scallops with room to spare.

2. Add scallops and marinate in the fridge for about two hours (go swimming, have a nap, play some cards, have a drink).

3. Remove scallops from marinade and set aside. Heat marinade in a small sauce pan to boiling and reduce to about half of original volume. Add butter, the parsley and vidalia onion to marinade and keep warm until scallops are cooked.

4. Heat a cast iron skillet (or very heavy-bottomed skillet) on medium-high and add about a tablespoon olive oil. Allow oil to heat up then add scallops. If they don’t start to sizzle immediately, turn up the heat. Pan fry on both sides until caramelized (a few minutes on each side).

After-Thoughts:

These scallops could be grilled on the barbeque, but I find I have more control over the heat in a cast iron pan. Just be careful if you do grill them – don’t let them slip through onto the flames!

Recipe Origin:

Based on a recipe from the book The Grill – The Art of Gourmet Grilling” (that I can’t find anywhere to reference it online)

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Devilled Eggs (an Egg-Stravaganza)

May 16, 2012 by jennifer

What better way to begin a summer barbeque than a platter of chilled, delicious deviled eggs? Having a variety of tastes is a great way to please everyone without having to spend the whole day in the kitchen making a multitude of different dishes.

Ingredients:

18 hard-boiled eggs (makes 36 deviled eggs)Coarse salt and freshly ground black pepper Lemon-Pepper Deviled Eggs:2 ½ tablespoons prepared mayonnaisejuice of a half a lemon1/8 teaspoon lemon zest, minced½ teaspoon lemon pepperlemon zest curls and lemon pepper for garnish Fresh Herb Deviled Eggs:3 tablespoons prepared mayonnaise¼ cup chopped fresh flat-leaf parsley1/8 cup chopped fresh chives, plus more for garnish¼ teaspoon chopped fresh dill¼ teaspoon chopped fresh thyme1/8 teaspoon chpped fresh sage1/8 teaspoon chopped fresh basil Spicy Roasted Red Pepper Deviled Eggs:1 tablespoons prepared mayonnaise½ of a roasted red pepper, pureed¼ teaspoon cayenne¼ teaspoon chili powderdash dried red chilisslices of fresh red chili for garnish

Directions:

1. Peel hard-boiled eggs and cut them in half, lengthwise. Remove yolks and put 6 yolks in each of three bowls. Set whites on plate and sit aside. Mash yolks with a fork.

2. Add mayonaise and other ingredients to each bowl separately and stir to combine. Either spoon fillings into eggs or pipe with an icing bag and tip. Garnish with complementary garnishes. Chill in fridge until ready to serve.

Hard-Boiled Eggs:
1. Lay the eggs in the pan and add cold water, making sure it covers the eggs by about an inch. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.

2. Transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.)

3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds – this expands the shell from the
egg. Remove eggs, and place back into the ice water.

*Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

* The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.

After-Thoughts:

· The lemon-pepper and fresh herb eggs were my favourite – the spicy roasted red pepper were good, but the taste took just a bit of getting used to.

Recipe Origin:

based on a Martha Stewart Recipe
* egg boiling instructions care of my mom and Julia Child

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Directions:

Recipe Origin:

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