Browsing: Recipes

Go Barley

March21

Recently, I had the opportunity to work alongside a lovely woman by the name of Linda Whitworth who is on a multi-city tour promoting the health benefits of cooking with barley.  The grain which is commonly (and lovingly, in our house) associated with beer making has been recognized with the health claim that barley fibre can positively contribute to your wellness by reducing your cholesterol level.   I look at this as a bonus because cooking with barley, simply tastes good!

There are many ingredients that I might not ever cook with, were it not for my work as a food stylist.  Barley is a good case in point. I keep barley in our pantry for a single family recipe Hamburger Soup.  But now that I know the difference between pearl and pot barley (the former is “polished” longer than the latter), and have had the pleasure of baking with barley flour, barley and barley flour will always have a place on my shelf.

First up were Yoghurt Barley Fruit Scones.  I made mine with raisins but I would love to try them with blueberries next time.  I tucked one away for D to try with his supper.  He asked me to please, please make these all the time.

I had to make another substitution as I could not find rhubarb around at this time of year so I made the Rhubarb Pecan Muffins with tart cranberries instead.  The topping on these muffins was amazing (and another cholesterol reducer too with the inclusion of quick oats).  I plan to mix up a bag of this crumble topping to keep on hand in the freezer to put onto a variety of muffins.  I am making banana muffins this afternoon.  I often call my muffins “cupcakes” and serve them for dessert.

The recipe that Linda made on set was this gorgeous Black Bean and Barley Salad.  It was so simple, so healthy and so delicious-win, win, win!

But my favourite of the day was the Barley Jambalaya.  It was so good, that I literally can’t stop thinking about it and just talked myself into making it for mandatory Sunday supper this weekend.

The recipe links here are from the newly launched website that Linda was in town to promote: http://gobarley.com/.  Be sure to bookmark it as it is chock full of amazing recipes.

Kath’s quote:

Keep open house, let fidlers play.
A fig for cold, sing care away;
And may they who thereat repine,
On brown bread and on small beer dine.”

from the 1766 ‘Virginia Almanack’

Love-that is all.

Watch, Learn & Cook with Food Musings & Canada Beef: Pan-Seared Steaks

March19

My family was shocked to find out that I love soggy French fries.  My favourite fry is typically accomplished when a potato is freshly cut and not allowed too much time in the frying pie.  If it is floppy when you spear it with your fork, I am a happy camper.  When not cooked to crispy, I think that the sweetness and fleshiness of the potato shines through.

They were appropriately surprised because most other foods that I eat, I like crunchy.  If there is cheese or sauce stuck to the bottom of a casserole dish, I am in heaven by scraping it off with a spatula and popping it right into my mouth.  I think that this comes from being one of six kids when I was growing up.  I was the oldest daughter, so I was often in charge of dishes and scraping these little treats up while doing dishes, was my “consolation” prize, as it were.

I think that this is why I love a pan-seared steak.  I know that grilling is the healthiest way to cook a steak so that the fat runs away from the meat but let’s face it; fat is what makes a steak taste good!  I would rather give up a creamy sweet than pass on a juicy steak.  My Dad taught me how to perfectly sear a steak.  I bet that I was no more than nine or ten at the time.

His technique was exactly like the one in the attached video by Canada Beef with one exception: he would always sear a steak in butter and not oil.  He declared that the nutty saltiness of the butter was the perfect enhancement to the hearty taste of the steak. And,if you serve the pan-seared steak on a piece of garlic toast, you have an even easier time of capturing all of the crispy bits and juices to savour and enjoy.

Canada Beef has all kinds of recipes and references on their beef info website.   So if you have never learned to perfectly pan-sear a steak, you can learn right on their site.  And, in order to make food video watching super easy in the kitchen, Canada Beef is giving away 5 Ipads!  Click here to enter their contest (closes March 31, 2014).

Kath’s quote: “The only time to eat diet food is while you are waiting for the steak to cook.”-Julia Child

Love-that is all.

 

 

 

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Copy Cat Mushrooms Neptune

March13

D and I knew that for the Frenchman’s birthday, we could pretty much fix anything and he would be delighted; that is just the kind of guy he is.  We pulled out some old family favourites, that we hadn’t enjoyed together for a while.  Lemon Oregano Chicken is one of the first “grown up” dishes that I had ever acquired a recipe for, completely on my own.  It was a very long time ago when I lived in a gorgeous vintage downtown apartment and worked two jobs: 1) the Winnipeg Art Gallery and 2) The Keg or the Keg ‘n Cleaver as it was called in those days.  I suppose they dropped the latter word as it came off kind of violent.

My boss at the WAG at that time was from a famous artistic Winnipeg family and her Mom was a renowned cook.  I had heard so many descriptions of dinner parties that had been thrown for Winnipeg’s artistic elite.  The Lemon Chicken recipe was passed from Jan’s Mom to her and then to me.  I passed it to my Mom and two sisters and I understand that everyone in our family makes it a slightly different way.  J1 and J2 have recently requested it to treat a new Mom and her husband and so the tradition continues.

But as usual, I digress.  Mushrooms Neptune have been a staple on the Keg menu for years and years and since both D an Sister #3 were Keg prep-cooks at some point in their careers, they both had the recipe memorized.  I know that Sister #3 has included a copy of it in a family cook book that she has been writing.  On the day that I was shopping for ingredients, I didn’t want to test D’s memory, so I did what everybody does now a days I suspect, I Googled it.  This recipe came through the TSN website and I know that it is authentic because there has been a long standing partnership between the restaurant and the network.

So without further adieu.

Copy Cat Mushrooms Neptune
Author: 
Recipe type: Appetiser
 
On this day we only had crab meat, so we increased the quantity instead of using crab and shrimp.
Ingredients
  • 2 T butter
  • 2 c beef broth (I think D used chicken)
  • 2 bay leaves
  • Filling:
  • 4 oz. Philadelphia cream cheese, we used low fat
  • 4 oz. crabmeat
  • ½ oz. green onion, finely minced
  • ¼oz. Parmesan cheese, finely shredded
Instructions
  1. Simmer mushroom caps in broth until tender.
  2. Drain and cool.
  3. In the mean time, combine all other ingredients together in a mixing bowl (or food processor).
  4. Filling can be put into a piping bag to fill the caps or gently spooned in.
  5. Bake at 450 for 7-9 minutes until golden brown.

Kath’s quote:“Nature alone is antique and the oldest art a mushroom.”Thomas Carlyle

Love-that is all.

 

Parmesan Crusted Chicken Wings

February22

Earlier this week, we were invited over for dinner with beloved friends. At one time, one spouse from all three couples, worked with each at Winnipeg Harvest (in fact Lee was the founder of the amazing organization).  So once again in my life, food (and the sharing of it), drew me to loved ones.  I had been thinking about this particular appetizer recipe for as long as my count down of sleeps for Isla Mujeres, because Parmesan crusted fish is served a couple of places on the island.

The view from the corner table at the Co-op.

My favourite version is offered up at The Fisherman’s Co-op, right on the water and across from the little hotel where we typically stay.

In the end, D made this batch up and so they tasted even better than usual to me, as I didn’t prepare them.  I have posted this recipe today, in case you want to make them for an Oscar watching evening on Sunday.  In our house on Superbowl Day,  D plants himself in his football watching chair and I fix little treats for he and his quests.  On Academy Awards night, the tradition is reversed and he does the same for me.

Me on Isla (ha, ha, this is J2, my legs aren’t long enough to touch the sand).

This is really me on Isla (with Daughter #1)

Alas, this Oscar night I wouldn’t be with D as I will be spending my first night on Isla…


Parmesan Crusted Chicken
Author: 
Recipe type: Appetiser
 
This is really an approximate recipe as it very much depends on your own inclination to Parmesan cheese which can be very rich when partnered with butter and chicken skin.
Ingredients
  • ½ c homemade breadcrumbs (I make my own in big batches and keep them in the freezer)
  • ½ c Parmesan cheese (buy from the deli/cheese section, not the shaker variety)
  • 1 T garlic powder (less if you have to kiss someone (anyone!) when Bradley Cooper is on screen)
  • ½ c melted butter
  • 1 lb. chicken drumettes
Instructions
  1. Mix crumbs, cheese and garlic in a shallow bowl and set aside.
  2. Dip drumettes into the butter.
  3. Press drumettes into the breading, coating all sides.
  4. Place on a lined baking sheet (important to have lined as these are very messy).
  5. Baked at 400 for 25 minutes turning once.

Kath’s quote: “GAWD! I LOVE THIS PLACE!!!!”-new Islaholic- Jackie Savoie

Love-that is all.

Lemon Blueberry Spelt Pancakes

February20

Even though we do not typically sit down for big weekend breakfasts in the city, the morning after our big family wedding called for special sustenance.  When I am a little bit sleep deprived (read: had too many glasses of wine), extra carbs, sugar and fat, really do boost my energy.  Besides, (my bro in law Michael says that I can rationalize anything), we didn’t imbibe with pancakes on Fat Tuesday.

Spelt has a fascinating origin and I am just learning how to prepare it.  Daughter #2 suggested the inclusion of lemon.  She has had a craving for my lemon blueberry muffins that I have not had a chance to appease as of yet.


4.0 from 1 reviews
Lemon Blueberry Spelt Pancakes
Author: 
 
Ingredients
  • 2 c spelt flour
  • 2 T sugar
  • 1 T baking powder
  • ¾ t salt
  • 1¾ c milk
  • 2 T butter, melted
  • rind of 1 lemon
  • juice of 1 lemon
  • 2 t vanilla
  • wild blueberries
Instructions
  1. In a medium bowl, whisk together the spelt flour, sugar, baking powder and salt.
  2. Combine the milk and melted butter, and the vanilla.
  3. Form a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very wet, but will thicken as it sits. Add the lemon rind and juice.
  4. Let the batter sit for 15 minutes before you use it.
  5. Heat a non-stick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not non-stick, brush it lightly with canola oil.
  6. When the surface of your pan is hot enough that a drop of water sputters across the surface, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface, ¼-cupful at a time. Gently place the desired amount of blueberries in the middle of the cake.
  7. Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface, or being too pale.
  8. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.

I grilled up a pound of bacon, which is another treat that we don’t often indulge in.  We like our pancakes topped with cottage cheese and then in honour of the Frenchman, real maple syrup.  There are no pictures of the finished product because a) I was very hungry and b) was not thinking straight.

Kath’s quote:“’When you wake up in the morning, Pooh,’ said Piglet at last, ‘what’s the first thing you say to yourself?’
‘What’s for breakfast?’ said Pooh. ‘What do you say, Piglet?’
‘I say, I wonder what’s going to happen exciting today?’ said Piglet.
Pooh nodded thoughtfully. ‘It’s the same thing,’ he said.”-
A. A. Milne

Love-that is all.

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