Chipotle Creamed Corn

May 16, 2012 by jennifer

This creamed corn is nothing like the sloppy, salty canned stuff your mother (and mine!) used to serve. This is amazing and sweet and utterly delicious.

Ingredients:

12 ears fresh corn or about 6 cups frozen kernels, defrosted2 tablespoons unsalted butter1 Vidalia onion, diced small1 tablespoon sugar1 teaspoon turmeric2 tablespoons yellow cornmeal1 sprig of fresh rosemary½ cup half and half cream1 cup whole milkKosher Salt Freshly cracked black pepper to tasteChipotle Cream:½ cup heavy (whipping) cream1 minced Chipotle Chili in Adobo Sauce½ teaspoon finely grated lemon zestSalt and Pepper

Directions:

1. Husk the corn if using fresh. In a large pot, melt butter on medium. Add onion and cook gently until it is translucent.

2. Add corn and cook for about 3 minutes, stirring often, until the base thickens. Stir in sugar, turmeric, cornmeal and rosemary sprig. Add milk and cook until corn is soft, about 3 minutes. Remove rosemary, and season to taste. Can be made and reheated.

Chipotle Cream:
Whisk cream, chipotle and lemon zest in bowl until slightly thickened. Season with salt and pepper.

After-Thoughts:

I make and serve the Chipotle Cream separately because some people don’t like the flavour of Chipotles…and I think the corn is also quite delicious without it!

Recipe Origin:

A Domestic Goddess Original

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Grilled Vegetable Salad with Roast Garlic-Balsamic Dressing

May 16, 2012 by jennifer

Serve this salad with grilled bread or grilled cheese sandwiches or even grilled chicken mixed into it and you have the perfect chilly fall evening meal.

Ingredients:

4 cloves garlic, skins on2 red peppers, seeded, quartered1 green pepper, seeded, quartered1 yellow summer squash, trimmed, quartered lengthwise1 zucchini, trimmed, quartered lengthwise2 yellow squash, trimmed, quartered lengthwise1 medium red onion, quartered through stem end with some core still attached to each piece¼ cup extra-virgin olive oil1 garlic clove, mincedsalt and pepperDressing:3 tablespoons balsamic vinegar2 tablespoons fresh lemon juice1 tablespoon Dijon mustard3 garlic cloves, roasted½ cup extra virgin olive oil To Serve:½ pound mixed micro greens½ cup thinly sliced fresh parsley2 tablespoons thinly sliced fresh basil2 tablespoons minced fresh chives½ cup Boursin (TM) cheese with black pepper

Directions:

1. Toss the garlic (with skins still on) in olive oil and salt and pepper and wrap in tin foil.

2. Toss the rest of the chopped, cleaned vegetables with olive oil, minced garlic and salt and pepper.

3. Grill vegetables on a medium-hot grill or roast in an oven at 405 F until slightly charred.

4. Make dressing: when garlic is roasted remove from grill or oven and squeeze out of skins into large serving bowl. Add the remaining dressing ingredients and whisk to combine, breaking up the garlic into the dressing.

5. When cooked, place peppers in a saran-wrap covered bowl to loosen skins and chop the remaining vegetables into bite-sized pieces.

2. Clean peppers by removing charred skins and chop into bite-sized pieces and toss all vegetables together in bowl with dressing.

3. Mix in greens with still-warm vegetables and sprinkle top with Boursin cheese and salt and pepper to taste. Serve with grilled bread brushed with olive oil and a few really good selections of cheeses.

Recipe Origin:

A Domestic Goddess original.

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Butternut Squash and Spinach Tart

May 16, 2012 by jennifer

This tart is simple and impressive. It can be served sliced in small pieces as a side dish or with a simple salad as a main course. It is intricately flavoured and really quite exquisite.

Ingredients:

1 package of puff pastry dough1 cup ricotta cheese1 cup goat cheese2 eggs, lightly beaten1 tablespoon unsalted butter1 large onion, sliced thinly1 pound baby spinach¼ teaspoon kosher salt1/8-inch slices of butternut squash (I used the whole neck of the squash)pepperzest of one lemon

Directions:

1. Cook the slices of butternut squash in a bit of olive oil, salt and pepper on medium high heat for 1-2 minutes per side. Set aside.

2. Caramelize the onions in a hot pan with the butter and set aside. Wilt the spinach in the same pan (add a bit of olive oil if necessary) and set aside.

3. Preheat oven to 375. Roll out the puff pastry � to roughly 1/8-inch. Place on a parchment-lined baking sheet and prick the dough in the middle of the tart a few times with the tines of a fork.

4. In a small bowl mix the ricotta, goat cheese, two thirds of the eggs, onions, spinach and salt together. Spread this mixture onto the base of the tart., leaving a few inches around. Arrange the slices of squash on top, and crumble the remaining goat cheese on top of that.

5. Fold the edges of the pastry in toward the filling (an inch or so), overlapping where necessary, forming a galette/rustic tart. Brush the pastry with the egg yolk and bake for 30-35 minutes or until pastry is golden brown and the filling has set.

5. Serve warm, cut into small slices (it is quite rich) sprinkled with lemon zest and fresh cracked black pepper.

Recipe Origin:

Based on a recipe by Heidi of 101 Cookbooks.

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Vegetable Coleslaw

May 16, 2012 by jennifer

Good coleslaw is the perfect way to round-out any backyard barbecue meal. Make it the night before and the flavours will meld deliciously and you can enjoy the nice weather outside rather than slaving away in the kitchen the day-of.

Ingredients:

3 tablespoons full-fat yogurt3 teaspoons mayonnaise¾ teaspoon finely grated fresh lemon zest4 teaspoons fresh lemon juice1 teaspoon champagne vinegar1/8 teaspoon salt½ teaspoon black pepper2 broccoli stems, julienned2 carrots, julienned¼ head of purple cabbage, julienned½ red pepper, julienned½ cup shredded radish (about 6 radishes)2 green onions, thinly sliced diagonally½ cup chopped fresh flat-leaf parsley

Directions:

1. Whisk together yogurt, mayonnaise, lemon zest, lemon juice, vinegar salt, and pepper in a large bowl.

2. Add carrots, broccoli, green onions, cabbage, red pepper, radishes and parsley and toss well.

3. Chill, covered for at least 1 hour or over night to allow flavors to develop. Taste directly before serving and season with salt and pepper.

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Asian Noodle Salad with Tofu

May 16, 2012 by jennifer

Light, refreshing and just as delicious served cold the next day for lunch as it is served fresh and warm, it is perfect for evenings when you have better things to do than organize meals and pack lunches for starving husbands.

Ingredients:

1 16-ounce package firm tofu½ cup sesame seedsvegetable oil for frying2 cloves garlic, finely chopped ½ red chili pepper, seeds removed, flesh minced ½ tablespoon honey juice of half a lime 1 tablespoon fish sauce 1 teaspoon kosher salt ½ pound spinach noodles

Directions:

1. Slice the tofu into 6 pieces and coat each side with sesame seeds. Heat enough vegetable oil in a pan to fry tofu and add tofu to pan – brown on all sides. Repeat with remaining tofu slices. Set aside.

2. Place the garlic, chili, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.

3. Bring a pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce and noodles and top with one or two slices of cooked tofu.

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Stromboli

May 16, 2012 by jennifer

These rolls are a lot like pizza…and just as tasty. I love the fact that the sauce is a dip rather than on the inside like calzones. This also makes them perfect for munching on while sitting in front of a sports game on television.

Ingredients:

1 – 1 ½ pounds pizza dough1 tablespoon olive oil2 cloves garlic, minced2 small-ish onions, chopped½ pound button mushrooms, sliced½ pound ground vealFreshly cracked black pepper4 ounces thinly sliced provolone3 red peppers, roasted, rinsed and chopped½ cup goats cheese½ cup chopped black olives1 whole zucchini, sliced in ¼" rounds¾ cup finely grated Parmigiano-Reggiano1 large egg, lightly beaten1 cup of your favourite Marinara sauce

Directions:

1. Heat olive oil in a pan over medium-high heat. Add the onion and garlic and saute until onion is slightly soft. Add the mushrooms and saute until lightly browned. Add the veal and cook through. Remove from heat and set aside. Saute the zucchini slices separately and set aside.

2. Preheat oven to 400 F.

3. Quarter dough. Roll out 1 piece into a 12" x 6" rectangle on a lightly floured surface and cut into three square-ish pieces. Sprinkle each with 1 tablespoon Parmesan and about a ¼ teaspoon black pepper. Arrange 1/6 of the meat, onion, mushroom combo, topped with 1/6 the provolone, in an even layer over each square of dough. Roll up each one like a burrito and pinch edges to seal.

4. Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg, sprinkle with salt and pepper and cut 3 (½-inch) steam vents in each roll.

5. Make the other 6 rolls the same way but with roasted red peppers, goats cheese, black olives and the sauteed zucchini slices. Bake all 12 in middle of oven until golden, 30 to 35 minutes. Serve hot with Marinara sauce on the side for dipping.

After-Thoughts:

You can make these "pizza roll-ups" with practically any ingredients inside them – whatever you have in the fridge or your cupboard!

Recipe Origin:

Based – very loosely – on a recipe from Gourmet Magazine, February 2002

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Recipe: Creamed Corn Cakes

May 16, 2012 by jennifer

The perfect side-dish or a meal unto themselves, these cakes are amazingly comforting. Warm, from the skillet with a tall glass of milk, they will lull you into a sense of comfort. Chilled, from the fridge for breakfast with a small dollop of spicy mayo, they’re a perfect pick-me-up.

Ingredients:

3 cups frozen kernels, defrosted1 tablespoon unsalted butter½ Vidalia onion, diced small½ tablespoon sugar½ teaspoon turmeric1 tablespoon yellow cornmeal¼ cup half and half cream½ cup whole milkKosher SaltFreshly cracked black pepper to taste 1 tablespoon chopped fresh parsley1 egg, whiskedvegetable oil, for cooking½ cup flour

Directions:

1. In a large pot, melt butter on medium. Add onion and cook gently until it is translucent.

2. Add corn and cook for about 3 minutes, stirring often, until the base thickens. Stir in sugar, turmeric and cornmeal. Add milk and cook until corn is soft, about 3 minutes.

3. Transfer to a large bowl and allow to cool to room temperature. Add parsley, egg and flour and stir until just combined.

4. Heat about 1 1⁄2 – 2 tablespoons vegetable oil in large skillet on medium heat. Drop ¼ cup of batter onto skillet (or more if you want bigger cakes). Flatten slightly with spatula and cook until browned, about 4 minutes per side.

5. Repeat with remaining batter, keeping cooked cakes warm in oven until served. Serve with yogurt or hot sauce, depending on your taste.

Recipe Origin:

A Domestic Goddess orginal

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Asian-Inspired Chicken Wings

May 16, 2012 by jennifer

These wings are so sticky, make sure you have plenty of napkins on hand. Of course they are so delcious that you and your guests might just resort to liking their fingers rather than wiping them with a napkin!

Ingredients:

2 large garlic cloves1 teaspoon salt5 tablespoons soy sauce (not the light kind)5 tablespoons hoisin sauce6 tablespoons mild honey2 teaspoon Asian sesame oil¼ teaspoon cayenne3 pounds chicken wings, separated2 tablespoons sesame seeds, lightly toasted2 scallions (green part only), finely chopped

Directions:

1. Put oven rack in upper third of oven and preheat oven to 425F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil. Bake the unglazed wings in the oven for about 20 – 30 minutes to get a nice, crispy skin.

2. Meanwhile, mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a medium-sized sauce pan over medium heat and stir in soy sauce, hoisin, honey, oil, and cayenne. Cook to reduce sauce slightly. Add pre-cooked wings to ¾ of the sauce, stirring to coat.

3. Arrange wings in 1 layer in baking pan and roast, turning over once, and basting with remaining ¼ of the sauce, until sticky, about 10 – 15 minutes. Transfer to a large serving bowl and toss with sesame seeds and scallion.

After-Thoughts:

Cooking the wings prior to glazing them gives them that crispy skin that you want in a chicken wing, rather than that flabby, undercooked texture you often get with oven-baked wings.

Recipe Origin:

Based on a Gourmet, May 2006 recipe

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Roasted Beet and Goat Cheese Salad

May 16, 2012 by jennifer

A light delicious salad that just sings with flavour from the beets, goat cheese and dressing. You couldn’t ask for more as an appetizer, a side salad or a main course for a light lunch.

Ingredients:

2 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached1 tablespoon olive oilsalt and pepper8 ounces soft goat cheese, cut into 8 round slices¾ cup bread crumbs½ teaspoon salt¼ teaspoon freshly ground black pepper2 eggs1 tablespoon olive oil for pan-frying goat cheeseMaple Mustard Vinaigrette1 ½ teaspoons maple dijon Mustard2 tablespoons red wine vinegar2 tablespoons pink peppercorns½ teaspoon freshly cracked black pepper1 tablespoon pure maple syrup½ cup high quality extra-virgin olive oil4 cups mixed baby salad greens

Directions:

1. Preheat oven to 400 F. Drizzle beets with olive oil, salt and pepper and wrap beets tightly in foil and roast in middle of oven 1 to 1 ½ hours, or until tender. Unwrap beets carefully and cool until they can be handled.

2. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Slice each beet into ½ inch slices and cover, setting aside until needed – bringing to room temperature before serving.

3. In a bowl stir together bread crumbs, ¼ teaspoon salt, and 1/8 teaspoon pepper. In a separate bowl, whisk eggs with remaining salt and pepper. Coat each piece of cheese evenly with egg mixture and then with crumb mixture, pressing gently, and transfer to a baking sheet or small tray. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Chill for at least one hour.

4. Preheat pan with oil. Fry goat cheese, turning after a few minutes until crumbs are lightly browned on both sides – about 2 minutes.

5. Whisk together all vinaigrette ingredients except for the oil. Slowly stream in oil while continuing to whisk ingredients to emulsify. In a bowl toss salad greens with half of vinaigrette. Arrange greens, beets, and goat cheese on 4 salad plates and drizzle remaining vinaigrette over salad.

Recipe Origin:

A Domestic Goddess Original

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Lentil Pancakes with Roasted Veggies

May 16, 2012 by jennifer

This recipe was a total fluke. I was craving carbs but trying desperately to eat healthy. I’m glad I attempted it though because now it is one of my favourite meals! The lentil pancakes would also be delicious served with a dollop of creme fraiche and a small spoonful of caviar or a slice of smoked salmon.

Ingredients:

1 red, 1 yellow and 1 green pepper, cut into quarters, seeds removed1 small Italian eggplant, sliced lengthwiseabout 12 small cremini mushrooms, cleaned but left wholeabout 12 grape tomatoes1 medium sized onion, skin removed and cut into quarters2 tablespoons extra virgin olive oilsalt and pepper4 ounces quick cook red lentils1 stalk celery, chopped1 onion, chopped1 carrot, chopped2 cloves garlic, chopped1 teaspoon dried thyme2 bay leaves1 egg¼ cup flour1/8 cup bread crumbs¼ teaspoon baking powder1/8 cup table cream1 shallot, minced¼ cup pine nutssalt and pepper2 tablespoons grated parmesan cheese2 tablespoons light vegetable oil or safflower oil

Directions:

1. Toss peppers, eggplant, mushrooms, tomatoes and onion in oil, salt and pepper. Roast on an indoor or outdoor grill. Set aside.

2. In a medium sized sauce pan, combine the lentils, celery, onion, carrot, garlic, thyme and bay leaves.

3. Cover with water and set over medium-high heat. Bring to a boil and then turn heat down to low and simmer until lentils and veggies are soft – about 20 minutes. Add more water or a few tablespoons of veggie or chicken stock if necessary.

4. Toast pine nuts in a pan on the stove over medium heat – just browning them slightly.

5. Remove bay leaves from lentil/vegetable combination – if you added too much fluid drain it off now. Puree in food processor or blender, along with the egg, flour, bread crumbs, baking powder and cream until almost smooth. Transfer to bowl and add minced shallot, toasted pine nuts, parmesan, salt and pepper.

6. Put 1 tablespoon of the oil in a large skillet and turn the heat to medium. A minute or two later, drop large spoonfuls of the batter into the skillet and cook as you would pancakes, 3 or4 minutes per side. Keep the pancakes warm in a low over (200 degrees F) as you finish the rest (batter makes about 12 pancakes that are approximately 3.5" in diameter).

7. When the pancakes are done serve with chopped roasted vegetables, more grated parmesan, salt and pepper and a simple balsamic dressing.

After-Thoughts:

Balsamic Vinaigrette
1 � teaspoons good dijon mustard
pinch freshly cracked black pepper
pinch kosher salt
1 tablespoon balsamic vinegar
� cup high quality extra-virgin olive oil
Whisk together all ingredients except for the oil. Slowly stream in oil while continuing to whisk ingredients to emulsify.

Recipe Origin:

A Domestic Goddess Original

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Grilled Vegetable Sandwiches

May 16, 2012 by jennifer

Warm, flavourful and inviting, these sandwiches are simple but delicious. The vegetables can even be grilled a few hours in advance, just assemble the sandwiches immediately prior to serving.

Ingredients:

1 green pepper, halved, seeds removed1 red pepper, halved, seeds removed8 ¾" slices eggplant1 zucchini, sliced length-wise into 8 slices2 portabello mushrooms, cleaned, stems removed1 vidalia onion, sliced into rings (rings left intact)1 log of goat’s cheese, sliced into 8 pieces2 medium-sized balls fresh mozzerella, sliced into 4 pieces each4 onion buns or other egg-based fresh rolls

Directions:

1. Toss all the cleaned prepared vegetables in some olive oil, salt and pepper. Send your significant other outside into the cold to grill them. Or use your handy indoor grill if you have one.

2. When grilled, put the peppers into a bowl and cover with saran wrap while you start assembling the sandwiches (this makes removing the charred, slightly rubbery skin a lot easier). Slice the mushrooms in half and then remove the skins from the peppers and slice each half into quarters.

3. Slices each roll in half and butter. On the bottom of each roll place 2 slices of mozzerella. Top with some of the onion, two slices of eggplant and two slices of zucchini. Add two slices of goat’s cheese, top with two slices of each pepper. Add salt and pepper (I pepper each layer because I love pepper) and top with buttered bun top. Warm sandwiches in the oven or on the grill for a few minutes, just to melt the mozzerella and re-warm the vegetables.

After-Thoughts:

These also make a great side dish for steak or other grilled meat. Instead of assembling them as sandwiches, omit the mozzerella and tower the ingredients on top of each other, securing with rosemary twigs down the centre.

Recipe Origin:

A Domestic Goddess original

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KFC Coleslaw

May 16, 2012 by jennifer

It is tempting to invest in a package of styrofoam containers when you make up this coleslaw – just to give it that feeling of authenticity. It is the perfect coleslaw to take on a picnic with some home made fried chicken…you can’t go wrong.

Ingredients:

1 small head of cabbage¼ cup granulated sugar¼ teaspoon kosher salt1/8 teaspoon white pepper1/8 cup skim milk¼ cup mayonnaise1/8 cup buttermilk2 ¼ tablespoon white vinegarthe juice of ½ lemon

Directions:

1. Shred/chop the cabbage into very fine pieces (about the size of arborio rice) – it should be about 4 cups.

2. Combine the rest of the ingredients in a bowl and beat until smooth. Add the cabbage to the dressing and mix well to combine.

3. Cover and refrigerate over night or at least a few hours before serving.

After-Thoughts:

A vital part of the recipe is to leave the slaw overnight in the fridge to enhance the tartness of the dressing – DO NOT serve it immediately after putting it together as it will not taste like KFC Coleslaw.

Recipe Origin:

Adapted from Top Secret Recipes” by Todd Wilbur

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