Golden Corn Creme Brûlée

 

Golden Corn Crème Brûlée

Enhanced with fresh turmeric and a pinch of saffron, peak-season corn makes a delicious base for a summery crème brûlée. If you have a powerful, high-speed blender, this is a great time to use it. As an optional final flourish, a corn nut (toasted corn) topping adds deep, roasted flavour and crunchy texture.  The post of April 22 was the instruction of making the sweet corn stock.    Serves 6

Ingredients:
2 cups (500 mL) corn kernels (from 2 to 3 ears), cobs reserved
2 1/2 cups (625 mL) heavy cream
1 cup (250 mL) whole milk
1/8 tsp (0.5 mL) crumbled saffron threads
1 small piece fresh turmeric, about 2 inches (5cm) , thinly sliced
4 egg yolks
1/3 cup + 6 tbsp (80 mL + 90 mL) sugar, divided
1/4 tsp (1 mL) salt
3 tbsp (45 mL) chopped salted corn nuts (toasted corn, optional)
Directions:
In a wide pot, combine corn cobs (broken in half), cream, milk, saffron and turmeric. Bring just to a boil over medium-high heat, watching carefully. Remove from heat. Cover and let stand 30 minutes.

Preheat oven to 300°F (149°C).

Strain cream mixture into a clean pot. Add corn kernels and place over medium-high heat. Bring just to a boil, watching carefully. Reduce heat to maintain a gentle simmer. Cook until corn is tender, about 4 minutes. Remove from heat and transfer to a blender. Purée corn cream as smoothly as possible then pass through a fine-mesh strainer to remove any solids—you should have about 3 1/3 to 3 2/3 cups (830 to 900 mL).

In a large mixing bowl, whisk egg yolks, 1/3 cup (80 mL) sugar and salt until uniform. Add warm corn cream to egg yolks in a slow, steady stream while whisking constantly until fully incorporated. Place six shallow 1/2-cup (125-mL) ramekins in a large roasting pan and divide corn cream between them. Bring a kettle of water to a boil. Place roasting pan in the oven and fill with boiling water to three quarters of the way up the sides of the ramekins.  

 Bake until cream is set but still jiggles in middles, about 40 minutes.Carefully remove pan from oven then carefully transfer ramekins to a cooling rack. Cool to room temperature then cover and refrigerate until completely set, about 3 hours. Custards will keep for up to 3 days in refrigerator.

When ready to serve, working one at a time, sprinkle each with 1 tbsp (15 mL) sugar. Use a small blowtorch to caramelize sugar until it is fully golden. Sprinkle with chopped corn nuts, if using. Serve immediately.  Serves 6 

What to serve:  Brut

Corn Kernals and Stock

Corn Kernels and Stock

Want to preserve peak-season corn for another day? Remove the kernels, make stock from the cobs, and freeze the corn and stock  together! Now you have a summery shortcut for fall and winter cooking.  A recipe for Golden Corn Creme Brûlée will post tomorrow.  Please come back!

 A half-batch is the right amount for risotto using:

1 cup (250 mL) arborio rice if you start with 

1/2 cup (125 mL) white wine at the beginning—use 

the stock to cook the rice and 

stir in the kernels at the end. 

Or use the whole recipe for chowder, adding sautéed onions, celery and potatoes, and adding the kernels at the end along with cream. This recipe is easy to double, triple or even quadruple, depending on your pot situation and freezer space.

Want to preserve peak-season corn for another day?  Remove the kernels, make stock from the cobs, and freeze them together! Try this summery shortcut for fall and winter cooking.

TIP
There’s lots of flavour left on the cob after cutting off the kernels. Just run the back of a chef’s knife over cobs, pressing down lightly to release those juices into your pot of water or cream.

Chicken Scarpariello

 

Chicken Scarpariello

This recipe is fast, easy and a delicious main dish.  I have three different versions on the blog.  The recipe from Flash Back was my first recipe used and still #1 as it has vegetables combined and is a complete one dish meal.  This recipe serves 2  Oh, and did I say scarpariello is Italian for shoemaker?  We say cobbler.  

Ingredients:
1 ¼ pounds skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
2 tablespoons olive oil

2 teaspoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced

1 cup water

½ cup white wine

1 cube chicken bouillon

½ teaspoon dried rosemary, crushed

¼ teaspoon salt

1 pinch ground black pepper

Directions
Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.

To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).    

Serves 2

Spring Lamb Rack

Spring Lamb Rack

The size of the eye of the meat will alter the time it takes to roast the chops. The thicker the eye, the longer it will take. In general, the rule of thumb is 15 minutes to the inch (2.5-cm).  Serves 4

Ingredients:
2 racks of lamb
Salt and freshly ground pepper
1 tbsp (15 mL) olive oil
Marinade
2 tbsp (25 mL) grainy mustard
2 tbsp (25 mL) chopped fresh rosemary
2 tsp (10 mL) chopped garlic
¼ cup (50 mL) olive oil
Salt and freshly ground pepper

Directions:
Season racks with salt and pepper. Heat oil in a skillet over high heat and add racks, fat-side down. Sear until golden, about 2 minutes. Pick up the racks with tongs and sear the back and each end as well. Place on baking sheet.

For marinade, combine mustard, rosemary, garlic, olive oil and salt and pepper. Spread over racks, including bones. Marinate for 30 minutes.

Preheat oven to 450ºF (230ºC).

Bake racks for 12 to 15 minutes or until medium rare. Let sit for 5 minutes before carving down into chops. Serve 4 chops per person. Serves 4

Spring Lamb Rack

The size of the eye of the meat will alter the time it takes to roast the chops. The thicker the eye, the longer it will take. In general, the rule of thumb is 15 minutes to the inch (2.5-cm).

Serves 4

Salted Margarita Bars

 

Salted Margherita Bars

When making these bars, the base finishes baking right around the same time the curd comes together. If the curd is ready before the base or vice versa, either can be set aside at room temperature until you’re ready to move on to the next step. Straining the curd is key for a super silky texture.  Save this recipe for Cinque de Mayo too.
Ingredients:

Base
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) finely grated lime zest
3/4 cup (175 mL) unsalted butter, cold, cubed
1 large egg yolk
Curd
2 large eggs plus 6 large yolks
1 1/4 cups (310 mL) granulated sugar
1/2 cup (125 mL) fresh lime juice
1/4 cup (60 mL) blanco tequila, preferably 1800 Silver
3 tbsp (45 mL) fresh orange juice
1 tsp (5 mL) finely grated lime zest
1 tsp (5 mL) finely grated orange zest
3/4 cup (175 mL) unsalted butter, cold, cubed
Garnish
1 tsp (5 mL) finely grated lime zest
1/2 tsp (2 mL) flaky sea salt
Directions:

Position rack in bottom third of the oven. Preheat to 350°F (177°C). Generously butter a 9-inch (23-cm) square baking dish. Line bottom with parchment with overhanging edges on two opposing sides.

For the base, combine flour, sugar, salt and lime zest in the bowl of a food processor. Add butter and pulse until butter is the size of peas. Add egg yolk and continue blending until a crumbly dough just comes together, up to 1 minute. Turn out into a prepared pan and press into an even layer. Bake in the bottom third of the oven until golden, about 30 minutes. Set aside.

While the crust is baking, make the curd. Whisk eggs, yolks, sugar, lime juice, tequila, orange juice, lime zest and orange zest in a medium saucepan until fully combined. Set over medium-high heat and cook, stirring constantly with a silicone spatula, until thickened, 6 to 8 minutes. Curd will just be pulling away from the bottom of the pan when stirred. Remove from heat. Add butter and stir occasionally until fully combined, 2 to 3 minutes. Using a fine-mesh sieve, strain the mixture into a clean bowl. Scrape curd into prepared crust, smoothing top.

Reduce oven to 300°F (149°C).

Once the oven has fully reduced in temperature, bake in the bottom third until the curd has set around the edges but still wobbles slightly, 12 to 14 minutes. Cool on a wire rack for 1 hour, then refrigerate, uncovered, for at least 2 hours or overnight.

To serve, lift bars out of the pan and cut into 16 bars, wiping knife clean in between cuts. When ready to serve, sprinkle bars with lime zest and flaky sea salt. (Ungarnished bars will keep in an airtight container in the fridge for up to 3 days.)    Makes 16 bars

                                                     

Grilled Garlicky Smoked Gouda Potato Gratin

A riff on scalloped potatoes, this version with loads of garlic and gooey cheese is definitely amped up, taking the whole thing into gratin territory. It makes the perfect buddy for grilling alongside a barbecued main. Or, if you aren’t barbecuing, simply finish baking it in the oven at the same temperature. 
Ingredients:
1 tablespoon butter for greasing
6 medium-size russet or Yukon Gold potatoes
1 1/2 cups (375 mL) whipping cream (35%)
1 cup (250 mL) chicken broth
8 roasted garlic cloves or 4 fresh garlic cloves, grated
1 bay leaf
1/2 tsp (2 mL) freshly ground nutmeg
1/2 tsp (2 mL) salt
1 small cooking or red onion, cut into rings
1 1/2 cups (375 mL) grated smoked Gouda, about 170 g
1 tbsp (15 mL) fresh thyme leaves (optional)

Directions:

Rub butter over bottom and sides of a 9 x 13-inch (23 x 33-cm) foil baking dish (with no holes). Peel potatoes, working quickly so they don’t brown. Using a very sharp knife, thinly slice potatoes so that pieces are no thicker than 1/4 inch (5 mm). This helps the potatoes bake faster. Or, for easier slicing, use a mandoline or food processor to slice potatoes. Even though these cuts can be done with a knife, using a mandoline is quicker and more precise. Always use the safety guard to hold the potato in place, then slide it back and forth over the blade.

Pour whipping cream and broth into a large pot. Stir in garlic, bay leaf, nutmeg and salt, then add potatoes, separating slices as you add them. Bring to a boil, covered, over medium-high heat. Uncover. Simmer gently, stirring occasionally, until potatoes are almost fork-tender, 10 to 13 minutes. Discard bay leaf. Turn potato mixture into baking dish. Press so potatoes are completely submerged.

Scatter onion and cheese overtop. Cover tightly with foil. If making ahead, let cool then tuck in the fridge up to 1 day. Bring to room temperature before proceeding with next step.

Preheat one side of barbecue to medium or medium-low so the temperature is 325°F (163°C).

When ready, place baking dish over hot side of grill and cook, covered, until hot, 15 to 20 minutes. Uncover and continue baking until cheese melts, mixture is bubbling and edges are golden. Remove from heat. Re-cover and let stand at least 15 minutes. Serve topped with thyme. Makes 8 to 10 side-dish servings.

Blueberry Compote

Blueberry Compote

Pile it on waffles, stir into Greek yogurt, or spoon over cheesecake or crepes or ice cream. Blueberry compote knows no bounds.
Ingredients
2 cups frozen or fresh blueberries 
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice
Directions
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Refrigerate any leftovers.  Serve warm.

Pig Tails

Pig Tails

This is my friend's semi-annual “not for the feint of heart” meal. At Easter as well as around New Year’s it was our tradition to make pig tails. These are very fresh from Hasselbach’s and I seasoned them with caraway, garlic powder, and a garlic herb blend. They will slow roast for a few hours then I will add carrots, tiny redskin potatoes,,, and an entire head of peeled whole garlic cloves (well, maybe a few more!). Back in the oven it will go. Set it and forget it. About a five to six hours later a most delicious dinner is ready. The meat is very sweet. Dianne said she does not eat the skin but you pick the meat from the bone structure and there is not much of it. Six tails cost a whopping $2.69, priced at $.79 a pound.

Spring Greens Salad with Radishes and Kumquats And Fennel Sausage

Spring Greens Salad With Radishes And 

Kumquats And Fennel Sausage

Ingredients:
For The Sausage
1 teaspoon salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon fennel seed
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 pound ground beef

F‍or The Salad
1–2 heads spring greens/lettuces
10 kumquats, thinly sliced
1 bunch radishes, larger ones cut in half
1 lemon, juiced
Extra-virgin olive oil

Directions:
Make the Sausage:
In a medium mixing bowl stir together the seasoning and then add the ground beef. Mix with hands until well combined. Cover and refrigerate for 30 minutes. With lightly oiled hands, gently roll mixture into 18 golf ball-size meatballs and then flatten slightly.
Heat a grill pan or outdoor grill to medium heat. Cook on each side 4-5 minutes, until cooked through. Set aside to rest.
Make the Salad:
On a large serving platter, arrange greens/lettuces, kumquats, and radishes. Drizzle with lemon juice and olive oil. Add the cooked sausage to the salad platter, tucking between greens. Sprinkle with a pinch of salt and freshly ground black pepper.

Mexican-Spiced Pork Chops With Roasted Lemon Salsa Verde

           Mexican-Spiced Pork Chops 

         With Roasted Lemon Salsa Verde

Infused with robust Mexican spices, these succulent pork chops are topped with a vibrant salsa verde starring roasted lemon. Roasting mellows the tartness and bitterness of the citrus, and marinating the chops ahead of time ensures they’ll be tender and juicy. This salsa is also delicious on fish tacos, scrambled eggs or as a dip for tortilla chips.

Ingredients:

Salsa Verde:
1 lb (455 g) medium tomatillos, about 10, husked, rinsed
1 small onion, cut into large chunks
1 jalapeño
4 garlic cloves, unpeeled
1 medium lemon, about 4 oz (115 g), halved crosswise, seeded
1 tbsp (15 mL) extra virgin olive oil
Salt to taste
1/4 cup (60 mL) chopped fresh cilantro
Sugar to taste
Pork Chops
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) soy sauce
Zest and juice of 1 medium lemon
2 garlic cloves, finely chopped
1/4 cup (60 mL) chopped onion
1 tbsp (15 mL) smoked paprika
1 tbsp (15 mL) chili powder
2 tsp (10 mL) dried oregano, preferably Mexican
2 tsp (10 mL) cumin
2 tsp (10 mL) coriander
1/4 tsp (1 mL) cinnamon
Freshly ground pepper to taste
4 bone-in pork chops, cut 1 inch (2.5 cm) thick, about 6 oz (170 g) each
2 tbsp (30 mL) canola oil
Directions:                                                                           For the salsa verde, preheat oven to 450°F (232°C).

Place tomatillos, onion, jalapeño, garlic and lemon on parchment-lined baking sheet. Drizzle with oil, season with salt and toss to coat, making sure lemon halves are cut sides down. Roast until tomatillos are charred and onions are brown, 12 to 15 minutes. Remove from oven and cool.

When cool enough to handle, discard garlic skins and pepper stem. Place everything in a food processor and pulse to desired consistency. If it’s too thick, add water, 1 tbsp (15 mL) at a time. Transfer to a mixing bowl and stir in chopped cilantro. Season with salt and sugar, if necessary. Transfer to an airtight container. Refrigerate up to 5 days.

For the pork chops, stir together all ingredients other than pork chops and canola oil in a small bowl. Place chops in a container and pour marinade over, flipping to coat. Cover and refrigerate at least 4 hours or up to 1 day.

Take chops out of fridge and preheat oven to 400°F (204°C).

Set a large cast-iron or ovenproof skillet over high heat. When hot, add canola oil. Swirl, then add pork chops. Cook until nicely browned on one side, about 3 minutes. Flip and transfer pan to oven for 5 minutes. Flip and continue cooking in oven until chops reach an internal temperature of 145°F (63°C), about 5 minutes more.

Transfer chops to cooling rack and rest 5 minutes before serving with salsa verde.    Serves 4

Whole Lemon Pudding Cakes

Whole Lemon Pudding cakes

In the world of lemon desserts, pudding cakes don’t get nearly enough respect. Like lemon meringue pie baked into mini cakes, these tangy pillows of fluffy sweetness are sure to please any lemon lover.

Ingredients:
1 whole medium or large lemon, about 6 oz (170 g), quartered, seeded
3/4 cup (175 mL) whole milk, at room temperature
2 tbsp (30 mL) unsalted butter, melted, cooled slightly, plus more for 

   ramekins
1 tsp (5 mL) pure vanilla extract
4 large eggs, separated
1/3 cup (80 mL) all-purpose flour
1 cup (250 mL) sugar, divided
Icing sugar and lemon zest to garnish

Directions:
Preheat oven to 350°F (177°C). Lightly butter six 6-oz (170-mL) ramekins and place in a baking dish. Put on a full kettle of water to boil.

Meanwhile, in a blender or food processor, blend lemon, milk, butter and vanilla until lemon is completely puréed. Transfer to a large mixing bowl. Whisk in egg yolks until combined, then whisk in flour and 3/4 cup (175 mL) sugar.

Using a stand mixer fitted with whisk attachment, beat egg whites on medium-high speed to soft peaks, about 2 minutes. Add remaining 1/4 cup (60 mL) sugar and continue to beat on high until stiff glossy peaks form, about 3 minutes more.

Using a spatula, gently fold whipped whites into lemon mixture, one third at a time, until just combined—a few white streaks are better than overworking it.

Divide batter between ramekins, filling to 1/3 inch (8 mm) from top. (Be careful not to overfill or cakes will overflow in the oven.)

Transfer baking dish to middle rack. Slowly pour hot water into pan until it goes halfway up sides of ramekins. Bake until cakes are puffed and lightly browned on top, 30 to 35 minutes. Carefully remove from oven. Using tongs, carefully remove each ramekin to a cooling rack.

Serve warm or at room temperature dusted with icing sugar and sprinkled lemon zest, if desired. Leftover cakes can be covered and refrigerated up to 3 days.   Serves 6

Chocolate Mousse From Yotam Ottolenghi

 

Chocolate Mousse From Yotam Ottolenghi

A soft and fluffy chocolate mousse from Yotam Ottonleghi's test kitchen that will surely impress your guests. 

It was served at our Easter meal. Definitely a 5* dessert!
Ingredients
1 and ½ Tablespoons instant coffee powder not granules
1 and ½ teaspoons unsweetened cocoa powder
1 teaspoon vanilla bean paste or vanilla extract
1 Tablespoon maple syrup
1 cup (240 milliliters) heavy cream cold
2 large egg whites: save the egg yolks for ice cream!
6 Tablespoons granulated sugar
Pinch salt

Directions:                                                                                             In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, add the coffee, cocoa powder, vanilla paste (or extract), maple syrup and cold heavy cream. Turn the mixer to medium high speed until you achieve soft peaks, about 2-3 minutes. I actually turned my mixer to high to achieve this. Transfer the contents to a separate (large bowl).

Wash the stand mixer bowl and the whisk attachment so it's sparkly clean and make sure you dry them completely before moving on to the next step. Trust me on this - I tried to get lazy by not washing the bowl or the whisk attachment and ended up failing on the next step and wasting precious eggs!

In the bowl of your clean stand mixer fitted with the clean whisk attachment (or in another clean large bowl), add the egg whites. Mix on high speed until it starts to froth and get bubbly, about 1-2 minutes.
Turn the mixer down to low and slowly stream in the sugar and the salt. Turn the mixer back to high speed until the egg whites turn shiny and you get medium peaks.

Turn the mixer off and slowly fold the egg whites into the bowl with the coffee mixture. Do not over mix or you risk deflating the egg whites. Make sure there are no white streaks remaining.

Transfer to 6 ramekins or bowls and cover with plastic wrap. Allow to cool in the refrigerator, at least 2 hours and up to over night. Serves 6

Notes
Leftover mousse should be stored, covered, in the refrigerated and will last several days.
Note: This recipe originally came with a tahini fudge sauce, but it was too watery and didn't come together. I opted not to share that recipe with you since it wasn't successful for us.

Carrot Top Pesto

Carrot Top Pesto

Our Easter dinner included roasted tri-colored carrots served with this pesto. So tasty I wanted to share this recipe.  Vibrant, herby carrot top pesto with fresh basil and hidden carrot tops make a delicious pesto  So tasty with grains, roasted vegetables, chicken, and more. Ready in just 5 minutes!  If you’ve made it before and thought “Hmm, that’s resourceful, but I wouldn’t make it again,” we urge you to give this version a try! Thanks to a little help from fresh basil, it’s just mildly earthy and worthy of saving in your recipe box!  Thank You Jennifer for sharing your dish and the recipe.

Ingredients:

1 cup loosely packed carrot tops, tough stems removed   

    (~1 small or 1/2 medium bunch yields ~1 cup or 20 g)

1 ½ cups tightly packed fresh basil leaves, large stems removed

1/3 cup pine nuts (or sub walnuts, pistachios, or cashews)

2 Tbsp lemon juice

2 medium cloves garlic, peeled

1/2 tsp sea salt

2 Tbsp extra virgin olive oil (plus more as needed)

1-2 Tbsp water (plus more as needed)

Directions:

Remove the carrot greens from a bunch of carrots, rinse them, and choose the freshest looking greens. Discard the rest (or save for bunnies — they love them!).

Add all your pesto ingredients except the water to a food processor (or small blender) and process until it's broken down into a chunky mixture. Add water 1 tablespoon (15 ml) at a time until creamy and dippable, keeping in mind water will dilute the flavor, so avoid adding too much (we used 2 tablespoons total).

Taste and adjust as needed, adding more olive oil for richness, lemon juice for brightness, basil if too thin, or water to reach desired consistency.

Enjoy with roasted carrots, potatoes, pasta, and more! Leftover pesto will keep stored in the refrigerator for 4-5 days, but will lose some of its bright green color.

Cast Iron Skillet Chicken With Fingerling Potatoes

Cast-Iron Skillet Chicken With Fingerling Potatoes 

Ingredients
3 tablespoons extra-virgin olive oil
3 pounds (1.4 kg) bone-in skin-on chicken cut into pieces and patted dry with a paper towel (from about a 4-pound chicken)
2 tablespoons kosher salt
1 tablespoon black pepper
2 pounds (910 g) fingerling potatoes, chopped into 2-inch (5 cm) oblique cuts (so there are two angled sides)
1 recipe Basil Chimichurri

Basil Chimichurri 
1 cup (40 g) roughly chopped fresh basil
1 cup (50 g) roughly chopped fresh flat-leaf parsley
1⁄4 cup (35 g) finely chopped red onion
1 cup (240 ml) extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt

Directions:

Cast-Iron Skillet Chicken: Heat the olive oil in a large cast-iron skillet set over medium-high heat. Season the chicken with the salt and pepper on both sides and place the chicken pieces skin side down in the skillet. 

Fill in the pan with the potatoes. (You want the pan really full so that the surface area is completely covered with chicken and potatoes.) Cover with a lid and cook for 8 to 10 minutes, until the chicken has released its juices and everything is golden. 

Flip the chicken, cover again, and cook for another 10 minutes, or until the thickest part of the chicken reaches 165°F (74°C). Remove from heat, add dollops of chimichurri on top, and serve immediately. 

Basil Chimichurri: Add all ingredients to a bowl and stir with a fork to combine. The chimichurri is best served immediately, while the herbs are still fresh, but it can be stored, covered, in the refrigerator

 

Asparagus Tart With Whipped Feta And Poached Eggs

Asparagus Tart With Whipped 

Feta And Poached Eggs:

Ingredients:

For the Tart:

1 sheet puff pastry

8 large stalks asparagus

1 prosciutto slice, thinly sliced

2 eggs

1 tablespoon pesto

Salt, to taste

Olive oil, for drizzling

For the Whipped Feta:

8 ounces feta cheese

1/4 cup whipped cream cheese

Directions

Preheat your oven to 400°F (200°C).

Roll out the puff pastry sheet on a lightly floured surface into a rectangular shape. Transfer it to a baking sheet lined with parchment paper.

Trim the woody ends from the asparagus spears. Place them on the puff pastry sheet, arranging them evenly lengthwise. Leave a border around the edges.

Drizzle olive oil over the asparagus and season with a pinch of salt.

Bake the puff pastry and asparagus in the preheated oven for about 15-20 minutes or until the pastry is golden brown and the asparagus is tender. Keep an eye on it to prevent burning.

While the tart is baking, prepare the whipped feta. In a food processor, combine the feta cheese and whipped cream cheese. Blend until smooth and creamy. You can adjust the consistency by adding more whipped cream cheese if needed. Set aside.

In a small saucepan, bring water to a gentle simmer. Crack the eggs into separate small bowls. Carefully slide each egg into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.

Once the tart is baked, remove it from the oven and let it cool slightly. Spread pesto over the tart.

To assemble, spread the whipped feta over the pesto layer. Lay the slices of prosciutto over the whipped feta.

Carefully transfer the poached eggs onto the tart.

Cut the tart into slices and serve immediately.

Enjoy your delicious asparagus tart with whipped feta and poached eggs!

One Pan Honey Glazed Chicken With Shallots

One Pan Honey Glazed Chicken with Shallots

This One Pan Honey Glazed Chicken with Shallots is a one-pan wonder with notes of honey, chili pepper heat with dressed shallots and parsley.
Ingredients:
2 lbs. Bone-in, Skin-on Chicken Thighs or Drumsticks (4 to 8 pieces)
Kosher Salt
2 tbsp. Neutral Oil, such as Grapeseed or Canola, divided
1 lb. Shallots (about 8), peeled and halved, quartered if large
3 tbsp. Honey
2 tbsp. Fresh Lime Juice
1 Garlic Clove, minced
1 Fresh Hot Chile, such as Thai, Jalapeño or Serrano, minced with or without seeds
1 tbsp. Sherry Vinegar
1/2 cup Chopped Flat Leaf Parsley
Directions:
Pat your chicken thighs very dry with paper towels. Then sprinkle all sides of each of thigh with Kosher salt; set the plate of thighs aside.

Over medium heat, heat 1 tablespoon of grapeseed or vegetable oil and toss in the shallots. Let the shallot pieces lightly caramelize, stirring often. This should take about 10 minutes.

When the shallots are looking evenly browned and have softened, transfer them to a separate bowl and set aside.

Raise the heat under your skillet to medium-high and heat 1 tablespoon of grapeseed or vegetable oil. Add the chicken thighs, skin side down and let cook, undisturbed for about 10-12 minutes, or until the chicken thighs easily release from the pan and the skin is browned and crisp. Flip the chicken thighs and let cook on the meat side for about 5 minutes.  Serves 2 to 4.

Transfer 1-2 chicken thighs to a plate and top with some of the dressed shallots. Drizzle pan sauce over the shallot-topped chicken and serve.

Prep Time: 10 Minutes – Cooking Time: 30 Minutes – Total Time: 40 Minutes

Upside Down Pineapple Tarts

Upside-Down Pineapple Tarts

Lily Ghodrati (@lilyghodrati) went beyond viral on TikTok with her super-simple tarts of nectarines, honey and puff pastry. We took inspiration from her upside-down hack and made our own version with fresh pineapple and brown sugar. Unlike most desserts, it does not leave you with a sink full of dishes..

Ingredients:
1 cored pineapple
12 tbsp (180 mL) packed light brown sugar
1 pkg (450 g) PC Butter Puff Pastry, thawed
1 egg, lightly beaten
Icing sugar to decorate
Vanilla ice cream to serve

Directions:

Preheat oven to 400°F (204°C). Line two large rimmed baking sheets with parchment.

Cut pineapple into 8 rings, about 1/2 inch (1 cm) thick. (If there is any left, save for another use.)

On one prepared sheet, lay down four circles of 1 tbsp (15 mL) brown sugar the same size as pineapple rings. Space them so they won’t touch when covered with 5-inch (12-cm) squares of pastry.

Lay down four pineapple rings on top of brown sugar circles. Sprinkle each pineapple ring with 1/2 tbsp (7 mL) brown sugar. Cut 1 sheet of puff pastry into four even squares. Place on top of pineapple rings. Press edges down with tines of fork. Brush with egg. Bake on middle shelf until deep golden brown, 18 to 20 minutes.

While first sheet is baking, prepare second sheet of tarts using remaining ingredients. Cover and refrigerate until oven is free.

Remove tarts from oven. Cool 5 minutes, then, using a spatula, carefully lift tarts off tray and flip onto a cooling rack. (Be careful not to touch any of the caramelized sugar on the tray.)

Serve warm or at room temperature sprinkled with icing sugar and topped with a small scoop of ice cream.  Serves 8

Chopped Pan Bagnat

                                                       

Chopped Pan Bagnat

All the ingredients of the classic pan bagnat sandwich are chopped up, tossed with a sharp vinaigrette and piled high on crusty rolls. A quick condiment of mayonnaise, cooked egg yolks and basil keeps the bread from getting soggy. 

Ingredients:

Vinaigrette:
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) finely grated garlic
3 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) sunflower oil
1/4 cup (60 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Sandwiches:

4 hardboiled eggs, peeled

6 tbsp (90 mL) mayonnaise

3 tbsp (45 mL) chopped basil

Salt and freshly ground pepper to taste

1/2 cup (125 mL) diced red onion

2 cups (500 mL) chopped romaine hearts

2 cups (500 mL) diced seeded tomato

1 cup (250 mL) chopped radishes

3/4 cup (175 mL) chopped pitted black olives

2 jars (190 g each) Italian tuna in oil, drained

4 submarine rolls, each about 9 inches (23 cm) long

Directions:

For the vinaigrette, whisk Dijon, garlic and vinegar in a medium mixing bowl until combined. Slowly whisk in oils until emulsified. Season with salt and pepper. Transfer to an airtight container. Refrigerate up to 1 week.

For the sandwiches, halve eggs lengthwise. Remove yolks and place in small bowl. Mash yolks with fork and stir in mayo, basil, salt and pepper. Cover and refrigerate until ready to use. Chop whites and set aside.

To make filling, place onion in a small bowl, cover with cold water and let stand 5 minutes (this will help soften the raw onion flavour). Drain, pat dry with paper towel and place in a large mixing bowl with romaine, tomato, radishes, olives and reserved egg whites. Season with salt and pepper. Add enough vinaigrette to coat lightly, saving rest for another use. Gently mix. Break tuna into flakes, add to bowl and very gently mix to combine.

Split rolls lengthwise and slather both sides with mayo mixture. Divide salad mixture between rolls. Cut in half and serve.  Serves 4 to 6

Drinking Water before Meals And Weight Loss With Theory

Does drinking water before meals really help you lose weight?

Why people think it does and what the evidence says.

By Robert H. Shmerling, MD, Senior Faculty Editor, Harvard Health Publishing; Editorial Advisory Board Member, Harvard Health Publishing
If you've ever tried to lose excess weight, you've probably gotten this advice: drink more water. Or perhaps it was more specific: drink a full glass of water before each meal.

The second suggestion seems like a reasonable idea, right? If you fill your stomach with water before eating, you'll feel fuller and stop eating sooner. But did that work for you? Would drinking more water throughout the day work? Why do people say drinking water can help with weight loss — and what does the evidence show?   Stretching nerves, burning calories, and thirst versus hunger.                             Three top theories are:

Feel full, eat less. As noted, filling up on water before meals has intuitive appeal. Your stomach has nerves that sense stretch and send signals to the brain that it's time to stop eating. Presumably, drinking before a meal could send similar signals.

The evidence: Some small, short-term studies support this idea. For example, older study subjects who drank a full glass of water before meals tended to eat less than those who didn't. 

Another study found that people following a low-calorie diet who drank extra water before meals had less appetite and more weight loss over 12 weeks than those on a similar diet without the extra water. But neither study assessed the impact of drinking extra water on long-term weight loss.

Burning off calories. The water we drink must be heated up to body temperature, a process requiring the body to expend energy. The energy spent on this — called thermogenesis — could offset calories from meals.The evidence: Though older studies provided some support for this explanation, more recent studies found no evidence that drinking water burned off many calories. That calls the thermogenesis explanation for water-induced weight loss into question.

You're not hungry, you're thirsty. This explanation suggests that sometimes we head to the kitchen for something to eat when we're actually thirsty rather than hungry. If that's the case, drinking calorie-free water can save us from consuming unnecessary calories — and that could promote weight loss.

The evidence: The regulation of thirst and hunger is complex and varies over a person's lifespan. For example, thirst may be dulled in older adults. But I could find no convincing studies in humans supporting the notion that people who are thirsty misinterpret the sensation for hunger, or that this is why drinking water might help with weight loss.

Sheet Pan Chicken Dinner

      

Sheet Pan Chicken Dinner

A favorite go-tos for weeknights is any kind of meal where we can put everything on a sheet pan and roast it in the oven! 

Ingredients:
4 boneless, skinless chicken thighs
1-2 TB. olive oil (they use extra virgin)
1 bag (1 lb.) Yukon Gold fingerling potatoes
1 package (1 lb.) cauliflower florets (we used half cauliflower half green beans)
1/2-1 tsp. Penzy Spice "Mural of Flavor", to taste
2 tsp. Penzy Spice "Smoked Spanish Style Paprika
1/4-1 tsp. Penzy Spice "Granulated Garlic Powder", to taste
1/4-1 tsp. salt, to taste
1/4-1 tsp. freshly ground pepper, to taste
Directions:
Preheat oven to 425°. 

Brush chicken thighs on both sides with olive oil and place in the center of your sheet pan with a little space in between so that they brown on the edges. Sprinkle with smoked paprika, mural of flavor,  garlic powder, salt and pepper. 

Cut fingerling potatoes in half length-wise and put in a large zip-top plastic bag with 1 tablespoon olive oil, 1 teaspoon smoked paprika, garlic powder, salt and pepper to taste. Shake until well coated with the olive oil and spices then arrange on the sheet pan, spread out around the chicken thighs. 

Put sheet pan in the oven and roast for 10 minutes while you prep the cauliflower florets. You can use the same plastic bag for the cauliflower florets with another 2 teaspoons of olive oil, salt and pepper, unless you don't want smoked paprika to flavor everything, otherwise use a different plastic bag. We happen to love it because everything it touches has a different flavor! 

After 10 minutes, carefully pull out oven rack and spoon the cauliflower florets around the chicken thighs with the potatoes. Roast another 15-20 minutes or until potatoes and cauliflower are a little browned and crispy on the outside and chicken thighs reach an internal temperature of 165°.
Prep. time: 10 minutes  Cooking time: 30 minutes   Serves: 2-4

Cooks Notes
You can substitute fresh Brussels sprouts, whole green beans, or asparagus for the cauliflower. Just use a fresh bag, 2 teaspoons of olive oil, salt and pepper, and herbs of your choice. We love to use about 1 teaspoon dill weed for the green beans!

Grilled Grapefruit Spritz

Grilled Grapefruit Spritz

Okay, so you don’t have to barbecue the grapefruit for this cocktail, but doing so brings out additional sweetness and it makes juicing the grapefruits really easy. Just try not to squeeze out any of the juice when adding to or removing from the grill. If you’re in a hurry, feel free to use store-bought grapefruit juice, skip the zest in the syrup and reduce the amount of syrup to taste. Makes 8 cocktails

Ingredients:

3 Ruby Red grapefruits

1 cup (250 mL) granulated sugar

1 cup (250 mL) water

1 bottle (750 mL) Prosecco or sparkling wine

2 cups (500 mL) soda water

Tiny pinches of kosher sea salt (see TIP)

Charred Grapefruit, optional (recipe follows)

Directions: 

Using a rasp or grater, finely grate zest of one grapefruit. Then pull long strips of zest from another grapefruit. Set both aside separately

Preheat grill to medium-low.

Cut three grapefruits (including the ones with zest removed) in half crosswise. Lightly oil grill and place grapefruit halves, cut side down, over medium-low heat. Barbecue until grapefruits soften and grill marks form on them, 3 to 5 minutes. When done, remove to a medium bowl. When cool enough to handle, squeeze juices into a measuring cup. Strain through a sieve into another measuring cup. You should have about 1 cup (250 mL). Refrigerate to chill.

To prepare syrup, stir sugar with water in a small saucepan set over medium heat. Bring just to a simmer, stirring occasionally, for 8 to 10 minutes or just until sugar dissolves. Remove from heat. Add grated zest. Let stand for 1 hour. Pour through fine strainer to remove zest. If making ahead, syrup will keep well, in a sealed container in the fridge up to 2 weeks. You should have about 1 1/2 cups (375 mL).

Just before serving, pour 3/4 oz chilled grilled grapefruit juice into a wineglass along with 3/4 oz chilled grapefruit simple syrup. Top with 3 oz Prosecco or sparkling wine, 2 oz soda water and a teensy pinch of sea salt. Stir to mix. You can serve this mix over ice, if you like. Garnish with a reserved strip of zest or a wedge of Charred Grapefruit. Repeat for each serving.

Makes 8 cocktails

Charred Grapefruit:
Create a satisfyingly smoky garnish by slicing a grapefruit into thin wedges. Oil the grill then barbecue over medium-low heat just until grill marks form, about 2 minutes per side. Use a spatula (not tongs) to turn the wedges.

TIP: If you haven’t invested in a box of Diamond salt, just do it. Its subtle salinity amps up the flavour of anything you add it to, including cocktails.

Chickpea Stew ~ Vegan

 

Chickpea Stew

The need for a good vegan party dish is constant, and this stew, perfect for any time but especially spring, fits the bill.   Here's a little hint: Make a pound of garbanzos and use four cups for this stew, and you'll have two cups for another dish. You can also make hummus or a Spanish dish with our Castillo Spanish Pimentón, roasted red peppers, and chorizo, or just add them to salads throughout the week.

Ingredients 

For The Sheet-pan Vegetables

Fresh strained juice of 1 orange

1/2 cup EVOO

2 teaspoons Dijon mustard

1 tablespoon honey, or more to taste

2 heaping teaspoons ground cumin

1 pinch freshly grated nutmeg 

1 heaping teaspoon turmeric powder

2 teaspoons ground ginger

1 teaspoon smoked paprika

1/2 teaspoon cayenne or hot paprika, or more to taste

Sea salt and freshly ground pepper to taste

1 medium head cauliflower, trimmed cut into small flowerettes

2 carrots, pared, halved lengthwise, cut into 2 inch pieces

2 large red onions, peeled and quartered 

For The Chickpeas

2 tablespoons EVOO plus more for drizzling

1 large red or yellow onion, chopped

4 garlic cloves

4 cups cooked Rancho Gordo Chickpeas, drained

1 heaping tablespoon Tomato paste

1 small seedless orange, preferably organic, cut into 4 wedges

2 fresh rosemary sprigs

2 to 4 cups hot vegetable broth or water, as needed.

1 tablespoon balsamic vinegar

Directions:

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, and all the spices including the salt and pepper. Toss the vegetables in this mixture to coat evenly. Spread the vegetables in one layer onto the sheet pan. Roast until tender and lightly charred, about 20 minutes, removing vegetables as they cook to avoid burning them. Set aside to cool and then cut into smaller pieces, a little larger than the chickpeas.   In the meantime, prepare the chickpeas: Heat the olive oil in a large wide pot and sauté the onion until translucent. Stir in the garlic. Add the chickpeas and stir. Stir in the tomato paste. Squeeze the orange wedges into the chickpeas to get out their juice and add the wedges, peel and all, to the pot. Add the rosemary and 2 cups of the hot broth or water. Season to taste with salt and pepper, partially cover the pot, and cook the chickpeas on low for the flavors to meld, about 15 or 20 minutes. If you want the mixture to be thick and creamy, you can mash a handful of chickpeas against the side of the pot.   Add the root vegetables to chickpeas, heat all together for about 5 minutes, stir in the balsamic vinegar, and serve.