Category Archives: Holiday Cheer

Proscuitto and Provolone Stuffed Garlic Bread

Stuffed breadThis is a fantastic bread that is served on Special Occasions!

NOTES:  The better the ingredients the better the bread.

Ingredients :

  • 1 Medium width sized QUALITY Italian bread loaf or any French Baguette
  • 5 slices of Proscuitto
  • 4 slices of Provolone cheese
  • 4-5 Cloves of minced garlic
  • 1-2 TBSP of minced Fresh Italian Parsley
  • 2 TBSP of unsalted butter
  • 2 TBSP of EVO  (Extra virgin olive oil)
  • Fresh black pepper
  • Salt

Instructions: 

1) Pre-heat oven to 425 º.

2) Melt butter with EVO, minced garlic, salt (to taste) and parsley.

3) Slice bread in half and spread garlic butter evenly on both sides.

4) Crack fresh black pepper on both sides.

5) Layer proscuitto on one side of the bread and provolone on the other.

6) Combine like a sandwich, wrap in tinfoil and place in the oven for 20-25 minutes until cheese has melted. Let cool. Slice and enjoy!

 

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Carrot & Ginger Soup

Carrot and Ginger Soup

Notes: 

This soup is a zinger. It brings a happy tingle to your nose and your belly. It can be great as a main course served with bread and unsalted butter or you can start with this as a delicious first course for a multi-course meal.  Adapted from Wolf Gang Puck.

Time To Cook:
• Novice cook: 1 and 1/2 hours
• Experienced cook: 1 hour

Ingredients: 

• 1 pound orange carrots
• 1 pound yellow carrots
• 1 pound white carrots
• 1/4 cup peanut oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced green onion
• Pinch red pepper flakes
• 1 tablespoon salt
• 1/2 teaspoon freshly ground white pepper
• 1/2 teaspoon turmeric
• 1 tablespoon honey, or to taste
• 8 cups vegetable stock
• 1 cup heavy cream
• 4 ounces butter
• Oil, for deep-frying
• 1/2 cup julienne ginger

Instructions: 

1.  Peel the carrots and slice thinly. In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color.

2.  Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly.

3.  Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender.

4. Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm.

5. Preheat oil to 300˚F. Deep-fry the ginger and drain on a plate lined with a paper towel.

To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.

Tip: Cook this over a two-day process for a more intense flavor. If you can’t get yellow and white carrots just use the regular orange ones.

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Braised Short Ribs

Braised short ribs

This is an amazing dish that is simple to produce!  Try it with over polenta, mash potatoes or a parsnip puree.

Notes: 
• Novice cook: 1 hour for prep and several actual cooking hours
• Experienced cook: 40 Minutes for prep and several actual cooking hours

Ingredients: 

• 4 lbs of short ribs (get them from a decent butcher please)
• 2 tablespoons of canola oil
• 2 tablespoons of unsalted butter
• 1 large onion, peeled and roughly chopped
• 1-1/2 large carrot, peeled and roughly chopped
• 2 stalks of celery, roughly chopped
• 4 large cloves of garlic, crushed
• 1 bottle of good fruity red wine – Zinfandel or Syrah
• 1 whole pomegranate
• 1 medium size orange
• 3 branches of thyme
• 4 stems of parsley
• 2 bay leaves
• Salt and pepper to taste

Instructions: 

1. On the stove, place your stock pot or Dutch oven on the burner and turn on to high. Add 1 tablespoon of butter and 1 tablespoon of oil. Brown the short ribs on all six sides. As you cook, sprinkle salt and pepper on all sides. You may have to do this in batches. It should take about 20 minutes. Remove the ribs from the pot and wash the pot.

2.  Preheat oven to 350 degrees.

3.  On the stove top, turn a burner to medium high heat. Using your just washed and dried pot, add another tablespoon of butter and a tablespoon of oil. Add the onions, carrots, celery and garlic. Season with salt and pepper. Cook about 10 minutes until tender. DO NOT BROWN.

4.  Add wine, thyme, parsley stems, bay leaves and bring to a boil. Add the short ribs, cover and put in the oven for 3 hours. Turn the meat once per hour.

5.  Transfer ribs to a platter and drain fat. Strain the liquid from the stock pot or Dutch oven into another pot. Make sure to get all of the juice out of the veggies.

6.  Crush your pomegranate in your hand over a strainer and into another stock pot. Juice your orange and add that to the same pot. Add the juice to the wine liquid. Bring to a simmer and reduce by half. Add a tablespoon of butter. Season to taste and serve over short ribs.

HELPFUL TIPS. It’s much better if you can do a two-day process. It’s just as easy. After the 3 hours are up, take the short ribs, put them on a platter and cover. Put the ribs and strained wine sauce in the refrigerator overnight. The next day strain the fat. Add the fruit juice and butter and reduce by half.

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Norwegian Eggs (Salmon)

salmonbrunch
Easy and Delicious Mother’s Day Brunch!

Notes: This was for Mother’s day.  I didn’t have any but, I heard it was delicious. The smoked salmon came from a local gourmet food store in North York. It’s the best I have ever had.

Ingredients :

  • 2 Organic Eggs
  • 4 slices of smoked salmon
  • 2 toasted crumpets
  • 1 TBS of chive cream cheese
  • 1/2 cup of shredded strong cheddar cheese
  • Bacon
  • Garlic
  • Flour
  • Butter
  • Asparagus

Instructions:

1. Cook bacon.

2.  Steam asparagus.

3.  Make the cheese sauce – roux and then add milk, garlic and cheese.

4.  Toast crumpets and spread on chive cream cheese.

5.  Poach eggs – crack eggs into 2 separate bowls. Bring 1 quart of water to 200 degrees , add vinegar swirl and gently add 1 egg at a time and cook for 3 minutes

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Mini Scotch Eggs with Onion Jalepeno Sherry Confit

MINISCOTCH-EGGS

Notes: Use the best ground pork you can get and a decent sherry vinegar

Ingredients:

  • 36 Quail eggs
  • 2 LBS of ground pork
  • 1 Packet panko bread crumbs
  • 3 TBS of paprika
  • 1  1/2 TBS of ground Coriander
  • 1/2 TBS of ground cloves
  • 1 TBS of ground black pepper
  • 1 TBS of dried oregano
  • 1 TBS of ground cumin
  • 3-4 cloves of minced garlic
  • 1 TBS of salt
  • 2 TBS of apple cider vinegar
  • 2 Eggs
  • Some Flour
  • Canola oil for deep frying

Instruction: 

1. Boil eggs for 3 minutes and flash cool in iced water.

2. Peel under the water.

3. Combine spices and oregano with meat. Taste meat.

4. Wrap eggs with sausage, bread them and then put in freezer for five minutes.

5. Deep fry in oil that is 300 – 325 degrees.

Onion Jalepeno Sherry Confit

  • 2 LB  red onion (or cooking onion)
  • 2 TBS unslated butter
  • A drizzle of olive oil (and more if necessary)
  • 8 pickled jalepeno slices diced
  • 1/2 cup sherry vinegar
  • 1 cup orange juice with pulp (and more if necessary)
  • 4 bay leaves
  • 2 tsp brown sugar (or white or honey, if using honey increase to 1 T.)
  • balsamic vinegar, a good splash or more according to taste
  • salt
  • Pepper

Instruction:

1. Slice onions or dice.  Melt the butter over medium high heat in a large pan and drizzle over a little olive oil.  When it bubbles, add the bay leaves and lay over half of the onion, sprinkle over the sugar and likewise sprinkle the top evenly with salt.  Add the rest of the onion and diced jalepeno

2. Turn a few times and allow to cook about 15 minutes uncovered.  As the juice from the onion releases then reabsorbs, turn frequently to avoid burning as any burnt onion will transfer its bitterness to the whole batch.

33Cover and allow to cook another 15 minutes or so until the onions are soft.  Add most of the orange juice, stir well and continue to cook another 10 minutes.  The juice will absorb somewhat.

Add a good splash of balsamic vinegar and the sherry vinegar, stir well and allow to cook off the alcohol.  Taste and add more salt or sugar if necessary.  After any addition allow the mass to continue to cook a little, adding more orange juice as necessary to keep a thick, product resembling a loose marmalade.

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