Category

Cooking

Category

Samosa Pie

The other night I was in a particularly crave-y mood. I wanted meat and potatoes meets spice. I happened to remember these Wholly Wholesome pie crusts I picked up from Whole Foods and the samosa pie was born.

When I was preparing it it felt totally wrong, like a terrible bastardization of traditional cuisine. It was going to be a dirty little secret. No one needed to know. Then we ate it and it blew me away. Maybe it’s because I was so hungry and crave-y..but maybe not because it tasted just as mind-blowing the next day.

If you think about it it’s not to different from a samosa, the pastry is just arranged a little differently. Maybe I’m rationalizing but you have to try it. Not only is it super tasty but it was so easy to prepare.

Samosa Pie

Ingredients

  • 1 lb grassfed beef (this is just what I used - you can of course use conventional)
  • 1 medium sized potato diced into very small cubes
  • 1/4 cup of frozen peas
  • 1 small red onion diced
  • 1 cm or 1/2 inch knob of ginger finely diced or mashed (optional - I forgot to do this but I think it would have made it better)
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp curry powder (optional - I grabbed the curry powder instead of the turmeric so ended up with both.)
  • 1/2 tsp cumin
  • 1/2 tsp cumin seeds (optional but recommended - the seeds add so much dimension)
  • 1/4 tsp cardamom
  • cayenne to taste
  • salt to taste

Instructions

  1. Take pie shell out to defrost.
  2. Preheat oven to 425 F / 220 C
  3. Dice the potato and put it to boil in a pan with enough water to just cover it, that way when the potatoes are boiled you can pour the whole contents of the pot into the beef mixture. The starchy potato water will thicken into a gravy.
  4. Sauté the onion with the cumin seeds (if using) on very low heat until softened and aromatic.
  5. Increase heat to medium and add the beef. Break it apart as it cooks so it's smooth and even.
  6. When the beef is evenly broken apart add the potatoes with potato water and the peas.
  7. Cook just until any remaining liquid has reduced into a nice thick gravy.
  8. Pour contents of pan into pie shell. For me the recipe was enough to fit into one pie shell. I also put my pie shell onto a cookie sheet before filling to make it easier to move into the oven.
  9. Bake for 50-60 minutes until edges are slightly golden.
  10. If you can wait (unlike those of us with no impulse control) give it about 10-15 minutes rest before cutting in or the beef filling will ooze out everywhere and you won't be able to cut pie like pieces out of it.

Handmade Macaroni From Scratch

Last week Bogdan and I went to Town Tavern in Royal Oak because Four Square told us the lobster mac and cheese was “to die for.” It was not.

For the most part it was okay. The lobster was cooked well, the macaroni was slightly overdone but acceptable, the sauce could have been creamier. It would have been okay overall (like 6.5 out of 10 maybe?) but the ritz cracker crust was burnt. I don’t mean browned, I mean charred. Seemed to be a theme since the truffle fries we ordered were also covered in burnt garlic, which as far as I know is a big culinary no-no.

We definitely had high expectations not only based on the Four Square reviews, but also based on the cost. At $17 for a small plate of mac and cheese it better be to die for.

Anyway, the point is that after that experience I decided I would make my own mac and cheese from scratch. It’s a longstanding fascination of mine to taste the most scratch-made versions of anything and everything. I especially love making super indulgent guilty pleasures from scratch. They can only get better, right?

When it comes to mac and cheese this means the best cheddar I can find, pure cream, and most importantly homemade macaroni.

The Origins of Macaroni

Have you ever thought about where macaroni originated? Since I started making pasta more often I’ve gained an appreciation for how certain pasta shapes must have developed. For example, I’ll never forget the first time I used the pasta machine and looking down at the long, thin uncut sheets of pasta it my hands it suddenly dawned on me that I was holding lasagna. It was a total revelation.

atlas mercato pasta machine

Lasagna is easy enough to understand, as is spaghetti and fettuccini, but when you consider more elaborate pasta shapes things start to get murkier.

Macaroni isn’t an obvious shape like lasagna or spaghetti. When I decided to make homemade macaroni it occurred to me that I had no idea how to do so. I scoured the internet and YouTube for help. I don’t have an extruder like this so that was out of the question. Luckily, Wikihow came to the rescue.

I don’t know if macaroni emerged spontaneously, the creative ambition of a bored Italian housewife somewhere, or if it came about with the invention of industrial extruders. Whatever the case, making macaroni by hand feels very old world and very traditional.

Macaroni Technique

The method I used was similar to the one described in the Wikihow post.  I made a double batch of my Go-To Pasta Recipe, rolled it out into thin sheets then cut into small roughly 2cm/1inch squares and used a bamboo skewer to roll them into little tubes.

On the one hand, it was tedious and it took a very long time to finish a bowl of macaroni. On the other, it was beautiful. Once I got the technique it was all muscle memory, like knitting. Knitting perfect little pasta jewels that we then got to eat.

Like all fresh pasta boil for up to 3 minutes for al dente. Do not bake in too much cream in the oven for an hour because you will regret wasting so much effort.

SaveSave

SaveSave

SaveSave

The Perfect Pasta Dough Recipe

Pasta is one of those fundamental “from scratch” things that can seriously impress your dinner guests and also totally change the game on what you thought you knew. Once you’ve had fresh homemade pasta, it’s really hard to even call that stuff you buy in boxes pasta anymore.

I learned to make pasta the way I learned to make bread, which is to say with a few bumps in the beginning. My first bread was like a hard little football shaped rock. My first time making pasta it was similarly hard, which was all the more difficult since I didn’t have a pasta machine back then and so it needed to be (laboriously) rolled out the old fashioned way. The final cooked pasta wasn’t much better.

Somehow with both bread and pasta it was only the first time that was a disaster. Every time after was not only passable but definitely edible and quite good in fact.

The first pasta recipe I got to know and like was Giada’s recipe found on Food Network.

It’s a good recipe and turned out some very good pasta quite a few times. The only hang up I had with it is that it’s measurements are given in volume rather than by weight, which I think is important especially in the early stages of learning the fundamentals like bread and pasta.

If you don’t have a kitchen scale then it’s still a good starting place but if you want to really get into the finer points of pasta (or bread) then in my humble opinion a kitchen scale is essential to the learning process.

When I got my pasta maker a few weeks ago I decided to look for a more precise recipe so I could control and understand the process a little better. I am forever grateful to the lovely people at seriouseats.com who put together this super comprehensive guide to fresh pasta making, which takes into account so many variables like egg or no egg and water or no water.

The results of their intensive research and great documentation is this beautiful and foolproof go to pasta recipe.


Fresh Pasta Go-To Recipe

Ingredients

2 egg yolks and 1 whole egg for every 5 oz (141 grams) of flour. No water.


Isn’t that just a thing of beauty? That’s it. That’s the whole recipe. It doesn’t get simpler than that.

Each time I’ve made this I doubled the recipe, which made enough pasta for 3-4 very generous servings.

Special Equipment

Kitchen scale (optional but highly recommended) – substitute volumetric recipe like the one above)

Pasta rolling machine (optional but recommended) – substitute rolling pin.

As I mentioned above a kitchen scale is not essential but very good to have when learning about the nuances of pasta and bread. Likewise, a pasta machine isn’t absolutely necessary and can easily be substituted for a rolling pin but I think it produces much better results with less effort. More on the pasta machine below.

Simple Ingredients & Good Technique

Italian and French cuisine are characterized in part by their very simple preparations executed with utmost attention to detail. So of course the first step to good pasta is good flour and good eggs. What’s also important is good technique, which can be summarized mostly as a bit of patience.

Mixing the Flour & Eggs

Most recipes ask that you make a little mountain of flour with a hollow in the middle where the eggs are placed.  A fork is then used to mix the eggs, pulling flour in slowly as you go.

I’ve done it this way on a marble pastry board (as shown above) but I’ve also done it just in a bowl (which makes for easier clean up) and honestly it comes out virtually the same as far as I can tell.

No Water

The recipe I followed is very clear on the point of no water. Unless your dough is so dry that you’ve been kneading it together for 3-5 minutes and it’s still a pile of bits then you shouldn’t add water.

I haven’t had a problem so far. It may not seem like enough but the amount of liquid in the eggs is enough to hydrate the flour.

Salt

Whether you add salt to the pasta dough is up to you. I’ve done it both ways (with or without salt in the dough) and it seems indistinguishable since the pasta is boiled in salted water.

Other Additions

Added at the mixing stage

Juices: I’m planning to make some coloured ravioli soon with the help of some beet juice, spinach juice, and maybe carrot juice. About a tbsp of strained liquid should be enough to colour the pasta without upsetting the liquid balance too much.

Spices & seasonings: Of course you can add any spice or seasoning that you like. Dried oregano comes to mind but I think it’s pretty flexible.

Added at the rolling stage

Basil: A few times I’ve added basil leaves during the rolling out process. I wish I had taken a photo. I will in the future. I think it gives the pasta a nice basil flavour and makes it look very pretty. The basil stretches a lot during the rolling and by the end you have very large green leaf motifs.

I usually add it just after the first setting (so around 1) but you could also add it at a later stage in the process (maybe at 5 or 6) for smaller basil motifs and see how that works. More on rolling out below.

Resting the Dough

After the initial mixing pasta dough (like bread dough) likes to rest covered so it doesn’t dry. I like to cover mine with a layer of plastic wrap and then a cloth. There’s nothing worse for dough than it drying out before you’ve had a chance to use it.

The resting period is so that the flour can fully hydrate (which aids gluten formation) and also so the dough has a chance to soften, which gives it that beautiful spring and body. If you try to roll out pasta dough too soon after mixing, it will snap and break because it doesn’t have sufficient elasticity. About 20 minutes should do it.

Rolling out the Dough

Before when I would make pasta without my pasta roller I rolled out the dough with a rolling pin. I found this to be very physically demanding, so much that I didn’t want to make pasta too often. It’s possible I wasn’t letting the dough rest sufficiently and I will have to try one day to see.

A more important point may be that the roller makes the dough much thinner than I’ve ever made any dough, from pie to empanada to roti and of course pasta.

Side Note: Short vs Hard Dough

Doughs can be hard (i.e. with gluten) which makes lovely elastic doughs like pasta or wonton, or they can be short (i.e. ideally no gluten development) which makes crumbly and tender pie crusts and tart shells. For pasta we want the gluten, but the gluten also fights back.


Pasta Rollers vs Rolling Pin

I very much recommend a pasta roller if you can afford the cost and the space in your home and plan to make pasta often. The one I bought is the Atlas Mercato 150mm manual crank machine.

I read some reviews before buying which suggested it was the best one but since I’ve had it I’ve noticed it literally everywhere. It seems to be the roller of choice for bloggers and chefs alike. It’s also the machine seriouseats.com used in their pasta experiments.

Every time I see this I’m more convinced I made the right choice without even having all the information. So lucky.

Laminating the Dough

After the dough has a chance to rest you can begin working on it by cutting it into pieces to be fed into the pasta roller on the widest setting. You should do this at least 2-3 times per piece of dough (though some suggest up to 10), folding it and returning it into the roller on the widest setting each time.

This process is called laminating and it helps gluten formation which makes for better pasta texture.

When you’ve finished laminating a piece of dough I recommend putting it under a cloth again while you work on the rest so that it doesn’t dry. It’s best not to put the pieces on top of each other or they will stick together. These are best practices that I don’t always follow myself (to save time and space) so I work quickly to prevent drying and gently pull the pieces apart if they’ve stuck together. The choice is yours. Definitely don’t do this with thinner dough because it’s too fragile to pull apart.

If your flour and egg didn’t mix quite enough you may notice dry pieces, chunks or uneven texture when you first cut the dough. Usually this can be remedied by a thorough lamination process. If my dough is dry and uneven I laminate up to 6 times and it usually does the trick.

Rolling out the Dough

Once you’ve laminated the dough start again from the first piece feeding it through the machine from widest setting (0) to thinnest setting (9). Sometimes I skip a few of the steps, which I think makes the dough crimp weirdly. It’s never caused a big problem but the choice is yours how to proceed through the steps. Definitely more patience makes better texture.

Since the dough dries so fast (especially when it’s rolled out) what I like to do is to roll out each piece all the way from thickest to thinnest, then shape it or cut it into my desired form, and put it properly to dry before I move on to the next piece of dough.

That’s just my process to deal with fast drying dough. You may find one that suits you better.

Shaping & Cutting the Dough

The Mercato machine has 2 cutting attachments that make fettuccini and spaghetti. I’ve made both and I think the spaghetti is slightly harder to work with but also my favourite as it soaks up so much sauce and has such a hearty mouth feel.

You can also make different kinds of pasta once the dough is rolled out. You could cut it into 1 inch strips for pappardelle, or into bigger pieces for lasagna, or even into tiny squares for macaroni (see Handmade Macaroni From Scratch.) I think I’ll need to write a whole post just about pasta shapes. Coming soon I promise.

Drying the Dough

The little baskets I made from the fettuccini in the feature image for this post look very cute but I’m not sure it’s the most practical solution. When the dough dries in this shape it can adhere together, which makes for clumpy stuck together pasta once it’s cooked.

When I made these cute little fettuccini baskets I ended up re-rolling all the pasta I had rolled and cut because it was sticking together so badly. I know a lot of very professional chefs do it this way and maybe with a good dusting of flour it won’t stick but in my experience this is probably a pro move not the best for beginners.

My favourite way to dry pasta is either on the edge of a large bowl as shown below or otherwise on the back of a chair (only if I’m cooking it right away since it’s a vulnerable spot for our hungry dog and stray elbows.)

When I posted this on Instagram I got a few suggestions:

  • A friend’s Italian grandmother dries her pasta on a cloth hanging off the edge of a table.
  • Another friend dries hers on a broomstick suspended between two chairs.

Cooking the Pasta

Fresh pasta cooks in boiling water very quickly. Depending on the shape about 3 minutes should be enough for perfectly al dente pasta. I recently heard a chef on Chopped say that fresh pasta cooks in 45 seconds, but that hasn’t been my experience. Ultimate test is the taste test.

Shown here is fettuccini in a simple homemade alfredo sauce with seared scallops. This was our very first pasta after buying the pasta machine.

I hope I haven’t missed anything and that this has been helpful. Please comment with any questions below.

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Butter Chicken With Love

I followed the NY Times Butter Chicken recipe by Tom Sifton, which can be found here. I tried not to deviate from the recipe too much. Making it was a pleasure from start to finish. The strong and subtle aromas wafting out of the kitchen were reward in themselves. The taste was what I expected but much more. Homemade butter chicken can have noticeably more complex flavours than take out if you cook with patience and love.

We are so rushed in our daily lives. For many of us, cooking has become a chore that we try to hurry through. When you cook in the moment the process of cooking becomes a pleasure and the final result will show that you’ve taken your time. It isn’t a hyperbole to say that the secret ingredient in this dish is love.

I like the layout of the recipe itself as well. The side by side ingredients and steps make it easier to follow. I also really appreciate that the ingredients are listed in order of appearance, and not in order of grocery category (i.e. dairy, produce, meat etc).

A note on chicken. Probably the most important step in this recipe is cutting the chicken into nice looking, even sized cubes…or something approximating a cube. Doing this may take a little longer than you’re prepared to invest  but it will pay off.

Obviously, start with fresh ingredients. There’s a crucial step between grocery store and cooking that needs attention: your fridge. Keeping a clean and well organized fridge keeps your food fresher for longer. Foods stored in the fridge take on each others smells. If your fridge smells bad, everything in it will smell bad if you really pay attention.

img_4384

Which brings me to another crucial point: smell. Smell your garlic. Slow down and really get in there. Smell it with the peel on, smell it with the peel off. Smell everything. Get intimately acquainted with your food. When you treat the ingredients patiently and with high regard, they will shine in the final dish.

I try to always start with whole spices. The smell of freshly ground whole spices is a totally different world from even the freshest pre-ground spices. If you don’t believe me, crush some cumin or coriander and smell. They have so much more dimension and depth.

img_4385

I used a marble mortar and pestle. Cumin is particularly hard to crush and I have to admit I lost my patience a little bit with this step. Still, I resisted the temptation to pull out my magic bullet and pulverize these seeds into oblivion because I knew that not only would it change the flavour of the cumin, it would also show disregard for the process.

img_4394

It was worth it, if only for these pictures alone. There’s something timeless and universal about crushing spices. The smell, of course, is transcendent but its also the connection with the cooking. The feeling that you’re doing something that human hands across the world have done for probably millennia.

img_4408

Take your time cutting the onion, even if it stings your eyes. My method is to cut in half, then cut evenly spaces lines into each half, rotate 90 degrees and repeat.  Be mindful and totally in tune with your knife blade, cutting precise and even lines. Use your senses. Listen to the subtle sounds of knife through onion.

img_4429

I think the recipe called for fresh but this was all I had. I crushed two of them by hand and set aside. I didn’t wash my hands and then I touched my face. Be careful.

img_4463

Unlike the recipe calls for, I added the cumin seeds to the ghee first as is common in many Indian recipes (I think they call it blooming the spices.) I heated them until they started lightly popping, and then I added the diced onion. The smell was…like nothing else I’ve ever smelled in my kitchen before.

You can serve with plain basmati or add a little bit of subtle flavour, like a tsp of turmeric and the seeds of two cardamom pods. The cardamom seeds should be shiny and very dark, not grey or ashen looking. For the basmati, add 1 cup of rice and 2.5 cups of water to a pan along with a sprinkle of salt and any flavourings you’re adding. Stir lightly. Bring to boil, then reduce heat and simmer for about 10 minutes on medium-low until the water level has reached the rice. Cover and continue cooking for 5 minutes, then turn the heat off and leave undisturbed until ready to serve. Don’t uncover.

I used ghee and almond oil to cook the chicken. I had frozen homemade chicken stock that I added to deglaze. I cooked the chicken in two batches, adding the finishes first batch to the pot of sauce and then when the second batch was ready I poured the contents of the sauce pot back into the cast iron skillet. I simmered lightly for another 5 or 10 minutes.

SaveSave

SaveSave

SaveSave

Goan Coconut Curry & Butternut Squash Soup with Langostino Tails

I spent a lot of my formative years in Toronto, where I gained an appreciation for diversity that’s had an enduring impact on me. Toronto is a mecca of multiculturalism. You can find food from all over the world in various parts of the city: Greek town on Danforth, Korean in K-town, Little Italy and Corso Italia on College and St. Clair, Portugal Village at Dundas West, Japanese & Hungarian in the Annex, Polish in Roncesvalles, Latin American in Kensington Market, all kinds of Caribbean all over the place, at least two Little Indias and about six Chinatowns. What a mouthful…but that’s not all. Toronto is also a haven for regional cuisine. Toronto’s ethnic communities are really proud of their regional diversity and the city certainly encourages diversity to flourish. So if you wanted, say, SicilianAssamese, or Hunan cuisine, you could find it.

Beyond an appreciation for the international (which I have in excess at times) Toronto also imparted an appreciation for regional diversity. When I was growing up I met a lot of South Asians but very few of them were Goan. The Goans I did meet were really proud of being Goan and I always felt like they had an aura of uniqueness around them. That brings me to this meal. One of my goals with Cristina’s Kitchen is to learn about different cultures through food and of course, I especially like delving into the nuances of regional cuisine.

You can learn a lot about the different geographical and cultural influences of a culture just by looking at ingredients. For example, Goan cuisine is characterized by a lot of coconut fish curries, due to the fact that it’s in a coastal area, but what’s more interesting is that it also has significant Portuguese influence from 400 years of colonialism. There are Goan/Portuguese samosas (chamuças), chorizo (chouriço), and feijoada.

P1140498The spices used in Goan cuisine are in different proportions from other curries. There’s much more of a focus on coriander and cumin. The spice paste is fairly simple overall, especially in comparison to others I’ve made (like Indonesian Beef Rendang – that was super complex). It’s onion, garlic, ginger, chilies and ground turmeric plus toasted and ground coriander and cumin. Simple no? The toasting and grinding of your own spices may seem tedious and unnecessary but I promise it makes a difference…and the smell of fresh ground coriander is a life experience in and of itself. P1140494For this recipe I adapted the spice blends used in two recipes for Goan Fish Curry and Goan Fish Stew. Granted, the use of butternut squash may not be authentic but the seasoning is close. All I did was sauté the onion, garlic, and ginger along with the butternut squash. Once it was aromatic I added the chili, toasted and ground dry spices and turmeric and then blended with coconut milk in a food processor. I didn’t have dried Kashmiri chilies per the recipes I used for reference so I substituted sweet paprika not cayenne because they’re meant to add flavour rather than heat. I also didn’t have fresh green chilies so I sprinkled in some cayenne at the end to get the spice level to where I wanted.

P1140536I added 350 grams / 12 oz of cooked langostino tails (from Trader Joe’s) for protein because that’s what I had but you can substitute with shrimp or even veggies. You can also up the amount of langostino or shrimp to 450 grams / 1 lb.

Overall it’s really simple and definitely doable on a weeknight. The butternut squash and coconut milk base with langostino tails make for a tasty, nutritious, and hearty meal that also looks really lovely and feels very sophisticated. I like to think of it as a fall inspired take on traditional Goan cuisine.  More than that, making Goan food made me feel like I’d been let in on a secret…on the reason for that aura of uniqueness and pride amongst the Goans I’ve met. Few things compare to the feeling of getting closer to another culture by making their food. That was definitely the best part of this meal.

P1140577

Ingredients

1 large butternut squash, cooked and cubed

1-2 TBSP coconut oil or ghee for cooking

1 medium red onion, finely diced

4 cloves of garlic, mashed or minced

2 inch (5cm) piece of ginger, mashed or minced

4 tsp coriander seeds

1 tsp cumin seeds

4 dried kashmiri chilies or substitute 1 TBSP sweet paprika

1 can natural unsweetened coconut milk

2 cups of water

1 green chilli, finely diced (or substitute ground cayenne to taste)

Salt to taste

350 – 450 grams / 12 – 16 oz cooked langostino tails (or substitute same amount of cooked shrimp)

2 TBSP chopped cilantro + more for garnish

Method

 Bake butternut squash. I baked mine whole at 400 F / 200 C for about 45 minutes. You can peel, seed and before or after baking – it’s up to you. Also, this step can be done the day before or way in advance and frozen if you’re a meal prep aficionado.

Heat oil or ghee in a skillet on medium-high heat.

Add onion, garlic, and ginger. Sauté until aromatic and soft – about 8 minutes. Increase heat, add butternut squash and continue sautéing another 5 minutes or so to develop the flavours.

While sautéing, start another smaller skillet on medium heat and add the dried chilies (if using) and the coriander and cumin seeds. Heat gently for about 5 minutes or until aromatic. Grind in a mill or with a mortar and pestle.

Add the ground seeds, dried chilies (or paprika), turmeric, and coconut milk to the skillet and mix.

Pour all ingredients into food processor or blender and blend until smooth.

Return soup to a pot over medium-high heat. Add two cups of water and mix until incorporated.

Add the green chilies (or cayenne) as well as salt to your taste. I used about 2 tsp each of cayenne and salt.

Add cooked langostino tails (or shrimp) and cilantro. Mix, head tot your preference, then serve garnished with more cilantro.

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

Spicy Heirloom Carrot Thai Salad

Back in May we ordered four thai bird chili seedlings on Amazon.  A few weeks later we received a USPS box stuffed with styrofoam squiggles and four tiny plants that could fit in the palm of my hand. They were so small and frail looking we weren’t sure we’d be able to keep them alive.

Not only did they survive, but they got huge! They even made it through our month long trip to Asia totally unattended on our balcony. They’re surprisingly hearty little plants…and so so spicy.

So now we have four giant Thai chili plants that provide more chilis than we know what to do with. I’m always trying to think of ways to incorporate them into our meals.

P1140487This past weekend we picked up some beautiful heirloom tomatoes and carrots from the farmers market. The tomatoes became a Heirloom Tomato Tart with Gruyère & Thyme. I wanted to do something with the carrots that would keep them front and centre while also highlighting their beautiful colours. A soup would have blended all the colours together and roasting seemed sort of boring.

I was picturing beautiful ribbons or spirals of carrot but wasn’t sure what would go with them. To cook or not to cook? I decided to leave them raw in all their natural glory in a spicy Thai peanut dressing made with none other than our abundant chili harvest.

P1140477

I used a veggie spiralizer for the carrots. You could also use a vegetable peeler and run it down the carrots to make ribbons. I think that might work better because the spiralizer doesn’t do very well with smaller narrower vegetables so it wasn’t able to get through a lot of the carrot. My vegetable peeler has a serrated blade (for some reason) which would have created a ridged effect on the carrot ribbons that I didn’t really want. I also tried using a mandolin but that made very straight julienne like carrots, rather than curly spirals. So, your best bet is a vegetable peeler or a veggie spiralizer if you don’t mind some carrot by-product. I’m going to roast the remaining carrot later today and make a curry soup.

I probably used 6-8 chilis for about 2 servings. I removed the stems, sliced them thinly and removed the seeds to reduce the spice while keeping the flavour. Between spiralling, slicing, and making the dressing the whole dish took less than 20 minutes. It made a great lunch but would be good for dinner too with some protein on top. Also, simply omit the sugar to make it paleo. Peanuts are apparently not paleo and I don’t think this would be much of a dressing without them so turns out the sugar isn’t the only problem….apologies paleo eaters!

P1140448

Ingredients

450 grams / 1 lb spiralized/ribboned/julienned heirloom carrots

6-8 Thai bird chilis, sliced and seeded

2 TBSP peanut butter

1 TBSP palm sugar or brown sugar

Juice of one lime

1 TBSP fish sauce

1 clove garlic (mashed)

1 cm cube of fresh ginger (mashed)

3-4 TBSP hot water

2 TBSP fresh chopped cilantro

Fresh slices lime, chopped cilantro and peanuts for garnish (optional)

 

Method

Spiralize carrots with a veggie spiralizer or ribbon by running a vegetable peeler down them to create long strips. You can also julienne if you don’t have the other tools but it’s not ideal. Put the finished carrots in a bowl.

Slice and seed the chilis (or don’t – it’s up to you how much spice you like). Add to the bowl with the carrots.

In another smaller bowl combine the peanut butter, sugar, lime juice, fish sauce, mashed garlic and ginger, and enough hot water to make them all blend together. For me it was 4 TBSP but do one at a time and see how it looks, you don’t want it to be watery.

Pour the sauce over the carrots, toss until coated. Sprinkle in cilantro and toss again. Garnish to your liking.

SaveSave

SaveSave

SaveSave

Andouille Carbonara

We were at the farmers market asking around everywhere for chorizo. A few weeks earlier we attended a dinner to celebrate the engagement of two of our friends. They showed us a really neat Portuguese cooking method that involves setting alcohol on fire in a ceramic pig.

IMG_9058

How cool is that? As you can imagine I had to have one. I got the pig but the chorizo was no where to be found.   I asked everywhere but the closest thing I could find was andouille. I wasn’t sure if I would torch it (authenticity and all) but I knew I’d find something interesting to do with it in any case.

Carbonara is one of those things I crave every so often. What’s not to love about it? Creamy, cheesy, smoked cured meat….delicious. It was late on a lazy Saturday night and we had guests. We were all hungry for something comforting and rich. I was also hoping it would be easy and quick.

P1140068

I opened the fridge and stood there for a few minutes, thinking through the logistics of the different things I could make. I thought about pasta. I saw the andouille. That was that. The chives add a fresh counterpoint to the smokiness and flavour of the andouille. If you use andouille, look for a natural one without nitrites or preservatives like this andouille by Neto’s. You could use any sausage you have on hand like Spanish chorizo, Polish kabanosy, or even grassfed German Landjaeger. This makes about four average sized servings (or two enormous ones).

P1140056

Ingredients

4 servings spaghetti, fettuccine or other pasta of your choice

About 1/2 TBSP olive oil for sautéing

1/2 kg / 1 lb andouille (or other smoked sausage)

3 eggs

150 grams / 5.5 oz grated pecorino romano or parmigiano (you could also use gruyère in a pinch)

Salt to taste

Drizzle of olive oil for pasta

Freshly cracked black pepper and chopped chives for garnish

 

Method

Boil pasta, al dente is preferable. The time depends on the type of pasta so check the package directions. Generously salt the water so it tastes like the ocean.

Heat oil in a skillet on medium heat. While heating, cut the sausage into thin slices.

Pan fry the sausage until browned and crispy (or to your liking).

While sausage is frying, crack the eggs into a large bowl and whisk. Add the cheese and mix until incorporated.

When pasta is finished cooking, drain it reserving 1/2 cup of the cooking liquid. Return the drained pasta in the skillet with the andouille and add the cooking liquid. Increase heat and agitate pan to keep things moving. You want to get it hot.

Once hot, remove from heat and pour into the egg mixture while whisking quickly and consistently until the eggs thicken. The residual heat from the pasta and sausage will cook the eggs. Pouring the hot ingredients over the eggs and working quickly will prevent scrambling the eggs. It should be salty enough from the pasta water and sausage but taste and adjust to your preferences.

Garnish with fresh cracked black pepper and chives.

SaveSave

SaveSave

SaveSave

Creamy Portobello & Thyme Pappardelle

Mmmmm this was so SO good. It was Friday evening. We got in late after another rousing round of house hunting. We were really tired and just wanted something comforting and quick. This really delivered. Mushrooms are amazingly versatile and so delicious in so many ways. They impart a really satisfying and robust umami to this pasta that plays so well with the creamy and sharp cheese. Combine that with the herbaceous quality of thyme and spice of pepper and it makes for a really flavourful dish. I happened to have roasted garlic in the fridge from the day before, so it was a no brainer to toss it in. It would be pretty simple to make some:

Roasted Garlic

Turn oven on to 400 F / 200 C. Make a sort of bowl out of aluminum foil by cupping it in your hand. Place about 7 unpeeled cloves of garlic in and drizzle with olive oil. Close up the bowl of foil and put it in the oven (even if it’s still preheating). Leave it in there about 20 minutes. That’s probably how long it’ll take you to prepare the rest of the ingredients and cook the mushrooms. When ready remove from oven, peel and mash cloves and put them in the sauce.

A splash of white wine would also be lovely. Overall, I think it took me about 30 minutes. The mushrooms need to release their liquid and soften which is probably what takes the longest. This isn’t at all a finicky dish so feel free to make it on a weeknight!

Ingredients

4 servings egg pappardelle or pasta of your choice

About 1 TBSP olive oil for sauteeing

1/2 yellow onion

4 large portobello mushroom caps

2 TBSP salted butter

2 cups milk

1 TBSP corn starch

100 grams / 3.5 oz grated parmigiano reggiano plus another 25 grams / about an ounce petals for garnish (I used a mandolin to make the petals but you can also slice thinly or buy them pre-made)

1.5 tsp fresh thyme

7 cloves roasted garlic (see recipe above)

Fresh cracked black pepper and salt to taste

Drizzle of olive oil for pasta

Method

Boil pasta per package directions.

Heat oil in a skillet on medium heat.

Add onions and sauté until translucent.

While onions are sautéing, slice the mushrooms into 1 cm strips.

Add mushrooms to pan and cover (it might seem like a lot of mushrooms but they’ll reduce down significantly)

Uncover when they’ve reduced in size and darkened in colour. Use a spatula to gently turn them in the pan. Recover until they are consistently cooked. The mushrooms are very fragile until they cook through so they can break easily if moved. I wanted my slices to stay intact but it’s up to you how you want them to turn out. You may notice some liquid in the pan as the mushrooms release their water.

Once all of the mushrooms are roughly the same colour, add the milk to the pan and gently mix in. Sprinkle on the cornstarch and use your spatula to mix it in.

Add the thyme, roasted garlic, and grated cheese and mix to combine. Simmer uncovered for another 5-10 minutes until the milk has reduced to a sauce consistency. If it doesn’t reduce enough add a bit more cornstarch and simmer another 5 minutes or until it reaches desired consistency.

Salt to taste.

Garnish with fresh cracked black pepper, thyme, and parmigiana petals. Beautiful. Simple. Enjoy.

SaveSave

SaveSave

SaveSave

SaveSave

Harvest Biryani With Chickpeas, Dried Cranberries & Pepitas

P1130524-2

Earlier this week I wrote about cooking with Fall flavours beyond pumpkin spice. There’s literally a world of flavours out there that we don’t associate with Fall nearly enough. Indian and Middle Eastern cuisines perfectly represent the richness and abundance of Fall. After all, what says Fall more than spices and long slow cooking methods?

This harvest biryani really brings out the tastes of the season. It’s rich and aromatic, perfect with seasoned meat or vegetables. The chickpeas and pepitas add great variety and texture, while the dried sweetened cranberries add juicy pops of sweetness and beautiful ruby tones. Don’t they look like little jewels?

P1130563

Once it’s assembled it only takes about 15 minutes to cook. I served it with ras el hanout rubbed boneless chicken thigh and I think dinner was ready in about 40 minutes total. Really quick for such an aromatic meal. Traditional accompaniments are lemon wedges and yogurt or raita. I splashed a bit of lemon juice, a dash of cumin, and some chopped cilantro into goat milk yogurt for a quick cool side. A bit of fresh chopped cilantro on the rice as a garnish provides a bright counterpoint to the spices and really brings out more complex flavours.

I think of biryani more as a cooking method than an actual dish.  Traditional ingredients used to make biryani are so varied. It can be made with a lot of different of spices, meats and vegetables and still be called biryani. At its origins biryani is simply a stewed and seasoned rice dish. I think what makes it unique is the cooking method.  Rather than being boiled the seasoned rice is steamed in a sealed container. I used a heavy bottomed pot that I sealed tightly with aluminum foil, a plate and a bowl on top of the plate (to weigh it down). I’ve made biryani before in both a pressure cooker and a dutch oven with the same results so feel free to use any of these options as long as you create a tight seal that won’t let any steam escape.

P1130593

[col1]

Ingredients

1 cup of basmati rice

2 cups of water

1/2 yellow onion, sliced finely into thin rings

2-3 TBSP of oil or ghee for frying

1 can cooked chickpeas, drained

60 grams / 2 oz sweetened dried cranberries (mine were quite large so I rough chopped them into smaller bits)

1/2 tsp salt (more to taste)

60 grams / 2 oz pepitas

1 tsp turmeric

1/2 tsp cardamom

2 cups of water

[/col1]

[col3_2]

Method

Rinse rice and add to a pot of salted water

While water is coming to a boil, heat oil or ghee in a pan

Fry the sliced onion on high / medium-high heat until browned (you’re aiming for crisp brown not translucent so try not to crowd the onions in the pan)

Remove onions to a paper towel lined plate to drain

As soon as the rice comes to a boil immediately remove from heat and strain

Put rice in a bowl and mix with the chickpeas, cranberries and salt

Heat another small saucepan and quickly dry roast the pepitas, turmeric, and cardamom (this is optional but it really adds flavour)

Add the pepitas, turmeric and cardamom to the bowl and mix well

P1130516

Pour 2 cups of water into your heavy bottom pot, dutch oven, or pressure cooker

Using a large spoon gently put the rice onto the liquid

Top with the fried onion

Seal tightly and cook for 15 minutes on medium-high heat

When finished remove from heat and let sit sealed for another 10 minutes so the steam absorbs

Garnish with chopped cilantro and serve with yogurt or raita

[/col3_2]

 

 

 

 

SaveSave

SaveSaveSaveSave

Pumpkin Spice Steel Cut Oat Brûlée

Wow. That name is a mouthful. I wasn’t sure what to call this. I’ve seen recipes for all kinds of brûléed things: oatmeal on the view from great island, rice pudding on baked bree, even savoury corn on tasty kitchen. I was excited to try my hand at brûléeing something other than custard. I wanted to make a healthier version of crème brûlée but honestly I don’t think this is that much healthier. It needs quite a lot of sugar on top in order to caramelize rather than burning. In a few spots you can see tiny black marks where the oats weren’t covered properly by the sugar and burned rather than caramelizing.

I learned through this process that there’s a simple way to minimize this effect and get a nicer sugar crust without using as much sugar: when your oats are ready and still hot spoon into ramekins, flatten with a spoon as much as possible, and let them sit for at least 30 minutes so they form a dry layer on top. The sugar is less likely to soak in liquid this way and you’ll get less char and more caramel. Also on that note, once you’ve sugared the tops move quickly to get them torched or broiled because the sugar will begin soaking in sugar very quickly.

creme brulee close up

I think I stewed my oats for about 40 minutes. I used 2.5 cups total of whole milk plus one whole cup of pumpkin puree, which resulted in really creamy and decadent tasting oats. I divided it into four ramekins for quite hearty servings. I think it would also divide nicely into six or even eight for a smaller component to go with the rest of brunch.

I tried to minimize the amount of sugar in the actual oats because there’s so much in the crust. There’s a total of 4 TBSP of brown sugar in the oats, plus about 1 TBSP of granulated sugar on top of each of my four ramekins. Bogdan said he would have liked more sugar in the oats. While the oats are cooking, taste and adjust to your preferences (keeping in mind that you don’t taste sweet as well when something is very hot). You can use less sugar on top as well just remember that anything not covered in sugar might just char.

I used a torch but you can also use your oven’s broiler setting. Moving quickly, slide your sugared ramekins (on a half sheet pan) under the broiler with the rack near the top but low enough that you can still see what’s happening. Don’t close the oven. Keep an eye on them because they’ll caramelize very quickly and can go from perfect to burnt in the blink of an eye.

Like I said above, I don’t think this is that much healthier than regular crème brûlée. I also don’t consider this a “healthified” version of crème brûlée. It’s a standalone recipe. A slightly more decadent take on a healthy breakfast or brunch.

creme brulee from above

[left]

Ingredients

  • 1 cup / 200 grams dry steel cut oats
  • 2.5 cups / 585 ml whole milk, divided
  • 1 cup + / 235 ml + water
  • 1 cup / 250 grams pumpkin puree (unsweetened)
  • 4 TBSP / 50 grams dark brown sugar
  • 1/2 tsp cinnamon
  • 1 whole star anise pod (if you don’t have it it’s ok but if you do it really adds a nice flavour note)
  • pinch of nutmeg
  • pinch of salt
  • 4 – 8 TBSP granulated sugar for tops

[/left]
[right]

Method

Heat a heavy bottomed pot on the stove on high heat. Once pot has heated up, add oats and keep them moving around to evenly toast them a bit and bring out a more nutty flavour.

Once they smell toasty and nutty or they’ve browned slightly, reduce heat to medium, pour over 2 cups / 470 ml milk and add the star anise if you’re using it.

Stew uncovered until the oats have absorbed a lot of the milk (about 15-20 minutes). Stir and scrape up anything sticking to the bottom every so often. Add 1 cup / 235 ml of water, the pumpkin puree, and the cinnamon, nutmeg and salt. Stew again until the oats are fully cooked (about 15-20 more minutes – taste as you go to see). Again, stir and scrape every so often. A lot of the liquid will reduce during the next stew. Feel free to add more water if the oats get really thick.

When the oats are cooked, add the remaining milk and stir until incorporated (continuing to cook for a few more minutes if it doesn’t absorb).

Spoon out into 4, 6 or 8 oven safe ramekins. Wait about 30 minutes for a skin to form on the tops then (moving quickly so the sugar doesn’t absorb liquid) sprinkle about 1 TBSP granulated sugar on the top of the oatmeal then torch (do one by one).

Alternatively, if you’re using the broiler slide your sugared ramekins (on a half sheet pan) under the broiler with the rack near the top but low enough that you can still see what’s happening. Don’t close the oven. Keep an eye on them because they’ll caramelize very quickly and can go from perfect to burnt in the blink of an eye.

Serve with fruit or crème fraîche for a cool counterpoint.

[/right]

 

SaveSave

SaveSave

SaveSave

Spiced Sweet Potato & Parsnip Medallions

P1130194_Fotor

Ok, I have to be honest: this isn’t really a recipe. I feel sort of bad even posting it because it’s really simple and normally wouldn’t be worth posting but the pictures are so beautiful I had to share it at least for the sake of sharing presentation inspiration.

P1130167

I had been planning on making a sweet potato and parsnip purée to go with a lemon and herb roasted chicken. When it came time to make dinner a purée seemed like infinitely more work than just roasting along with the chicken in the oven. I cut two medium sized sweet potatoes and one parsnip into 1 cm thick medallions as shown above.

P1130169

I tossed them in olive oil with a touch of cinnamon and savoury and laid them out in one layer on parchment paper on a half sheet pan. I baked at 230 C / 450 F for 10 minutes then took them out, seasoned again this time with kosher salt, garlic powder, and chili flakes – enough to cover each medallion with a light dusting (about 1 tsp garlic and chill flakes, 1/2 tsp salt). I seasoned the tops first, flipped them and seasoned the bottoms and put them back in the oven like that so they would brown on both sides. Bake for another 10 minutes and they’re done.

P1130175

They don’t crips up very much but sweet potato is especially hard to crisp so I wasn’t surprised. They do have a bit of texture to them just nothing outstanding. That’s not what makes them special though. The real winning feature is how they look. Aren’t they a lot more striking than cubed roasted root vegetables?

Also, I don’t know how I have lived this long without ever having tried sweet potato and chili flakes. They belong together.

P1130194

 

SaveSave

Honey & Chile de Árbol Skillet Cornbread

Usually whenever I want cornbread I just toss a few things in a blender and it’s done in about five minutes. This particular iteration of my many five minute cornbreads was absolutely perfect. It had a great sweet to spice balance and was just moist enough. I made it to go with frijoles borrachos – in case you’re interested. Best part is how fast it is.

P1130077_Fotor

[left]

Ingredients 

2 cups cornmeal (I used medium ground like for polenta)

1 tsp baking powder

1.5 – 2 cups yogurt/buttermilk/kefir (enough to make a batter that pours)

1 egg

1/3 cup softened salted butter + 1 pad for buttering the top of the finished cornbread

1/3 cup honey

3/4 cup of corn (frozen is fine)

Dried chile de árbol, seeds removed (use however many you can handle – I used 5 or 6 small ones and it was perfect for me.)

[/left]

[right]

Method

I usually just toss everything in my mini blender and it’s good to go but because this recipe has corn in it too I removed the batter to a bowl where I added the corn and mixed with a spatula. If you want to be precise about it you can mix wet ingredients first, then dry and pour the wet into the dry. However, I don’t see the point of dirtying more dishes when it isn’t necessary.

P1120724

If you aren’t using a mini blender or food processor I recommend you dice up your chile however fine you want it (ideally very fine) before adding it…in case that isn’t obvious.

P1120725

Bake at 400 F / 200 C for 15 minutes then reduce heat to 325 F / 160 C and bake an additional 5 minutes. The reason for this is that you want to achieve a solid centre without burnt edges.

Remove from oven and butter the top. Slice and serve with honey butter if you want to do things right.

[/right]

SaveSave

SaveSave

Truffle & Thyme Pâté

P1120648Pâté. A small word with many accents and assumptions. I think just the word makes most people think of something fussy. Pâté is not a fancy word in Romania. In fact, pâté is considered to be a quite rustic food. This is the case throughout Europe, where pâté finds it’s origins in humble peasants’ ingenuity and creativity. In North America pâté finds it’s origins in Europe. Probably has something to do with all the pomp.

If you can believe it, I didn’t realize pâté was fancy until well into my 20s. It was such a common feature on my family’s breakfast table that it never occurred to me. it was so common, in fact, that we took it camping. Earlier in our relationship Bogdan and I would go camping every summer with a big group of friends. Naturally, I packed pâté for an easy breakfast (obvious choice). You can imagine the reactions. That’s when I realized pâté was fancy. It was on the same camping trip that I also brought taramosalata, a Greek fish roe spread that’s usually described on the jar as “Greek style caviar spread”. I don’t think our friends will ever forget the summer we brought pâté and caviar camping.

P1120689

For the sake of accuracy, I think what we were eating when I was growing up was not actually pâté in the French sense but liverwurst in the much less fancy Eastern European sense. In any case, in Romanian we called it pateu so I always thought pâté was nbd. I don’t think the distinction has anything to do with ingredients. French pâté is often made from chicken or goose liver, but it isn’t exclusively so. Likewise, central and eastern European pâtés can be made from a variety of ingredients from poultry liver to pork, beef, and even seafood.

P1120625_Fotor pate

So, the point I was going to make is this: if you want to buy pâté in the French sense in stores, it usually has a high price tag to match the fancy assumptions. Cast those assumptions aside because pâté is not only not fancy, but it’s so easy to make and will cost very little. It’s as easy as whizzing up some cooked liver and aromatics in a food processor. The recipe is adapted from one in  The Food of the World by Murdoch Publishing. I added truffle oil and upped the thyme.

I really recommend making it ahead and not trying it until it’s been refrigerated. Warm pâté is pretty unappetizing. I sealed it with a layer of clarified butter so it keeps longer. The flavours continue to develop and are at their peak about 24 hours after. This pâté keeps in the fridge for about a week but you’ll know it’s past its prime if it begins to taste slightly bitter. As for serving, pictured here is thinly sliced and toasted ciabatta loaf.

P1120664

[left]

Ingredients

1 lb / 500 grams chicken livers
80 ml / 1/3 cup brandy
1 whole onion, diced
1 clove of garlic, minced
3 oz / 90 grams unsalted butter
2 TBSP chopped thyme
60 ml / 1/4 cup whipping cream
1.5 TBSP truffle infused olive oil
Salt to taste (about 1 tsp for me)

2 oz / 60 grams melted clarified butter (to seal)

[/left]
[right]

Method

Wash and trim chicken livers. Put in a bowl with the brandy and allow to marinade in the fridge for at least 2 hours.
When the liver is finished marinading, melt butter in a pan over low heat.
Add onion and garlic and sauté until onion is transparent (about 3-5 minutes).
Increase heat to medium-high and add livers and thyme. Sauté until they change colour to brown and there’s no more pink or red in their centers (you can break them apart to see).
Pour contents of pan in a food processor and add cream, truffle oil, and salt.
Blend until very smooth.
Pour the pâté into a storage container (I used glass tupperware) and smooth down as flat as you can with a spatula. Pour clarified butter over the pâté, cover and refrigerate.

[/right]

SaveSave

SaveSave

Alton Brown’s Perfect Omelette with Balkan Sheep’s Milk Feta

P1120392_Fotor

I’m just going to warn you before we go any further that if you make this you won’t be able to eat regular omelettes anymore. The first time we tasted the Alton Brown perfect omelette over a year ago we were immediately struck by the intense flavours that come through when you don’t cook the s*** out of your eggs. They are sublime. They’re smooth and custardy in the middle, providing the perfect environment to melt a bit of cheese or sprinkle some chopped herbs…but not too much! You don’t want to take away from the beautiful decadent custardy flavour of the eggs, which is perfect with just a sprinkle of salt as well.

It’s really more of a technique or preparation method than a recipe per se. Bogdan is the one who makes them in our household and I’ve requested his expertise for this post. He’s made perfect omelettes in a variety of ways over time. Some of our favourite “recipes” include goat cheese & chive, gruyere & ham, and straight up crumbled sheep’s milk feta on its own. All taste amazing in a perfect omelette and if there’s one truth to be gleaned it’s that when it comes to omelettes, less is always more.

The weekend after we had our first perfect omelette we had a brunch date with friends. We had a fairly late start to the day and all our favourite brunch places had 45+ minute waits, so we went to a greasy spoon. Someone in our party ordered an omelette. Bogdan and I weren’t omelette people to begin with. We never would have ordered one and we never made them at home. I for one just didn’t like the intense jumbled flavours in a normal omelette. They were always so full of stuff and sometimes I felt like that stuff just didn’t go with the taste of egg. That was until we had a perfect omelette. It changed everything. We were believers. It became a fixture in our lives, taking up residence between sunny side up and eggs benny in our at home brunch repertoire.

So, after this monumental egg related paradigm shift, you can imagine we were really eager to see the (as yet totally foreign) real life restaurant omelette to compare. We waited with bated breath for what seemed like a really long time. When our server started bringing our breakfasts two at a time we watched for the omelette. When it arrived at the table we did everything not to gasp at the grotesque bloated, burned, and beyond overcooked rubber dome on the plate. As a general rule, I try to avoid any meal that’s all the same colour. Not only was this omelette all one shade of slightly browned egg, but it was dome shaped and filled to the brim with all sorts of things. As it turns out, this particular diner’s house specialty was baked omelettes that puffed up into an inexplicably sturdy dome shape.

Bogdan and I looked at each other and knew we had been ruined for omelettes forever. Thanks Alton Brown.

P1120409_Fotor

So here are a few of the cardinal rules of making a perfect omelette

  1. A perfect omelette is taken off the heat way before it’s cooked because it continues to cook with the residual heat. If you remove it from the heat as soon as it solidifies, you’ve already overcooked it. Once you taste a perfect omelette you’ll understand that overcooking is the worst thing you can do to eggs.
  2. A perfect omelette isn’t filled to the brim. Less is always more. A little sprinkle of cheese, a few pinches of slivered ham, a dash of chopped chives. You don’t need anymore than that and believe me it will be flavourful. For this recipe we used maybe half an ounce (15 grams or about 1 TBSP) of feta.
  3. If you choose mediocre eggs you’ll get a mediocre omelette. There are other preparations using eggs that don’t necessarily need the best eggs but in this case, as with custard or hollandaise, the eggs are the star of the dish so you should really use cage free and ideally organic. Farmers market would be best. The yellower the yolk the better.

Ingredients

  • 3 eggs
  • Half an ounce (15 grams/ 1 TBSP) crumbled balkan sheep’s milk feta
  • Unlimited butter
  • Pinch of salt (optional)

Alton Brown’s Perfect Omelette with Balkan Sheep’s Milk Feta

  1. About 5-10 minutes before you start put your eggs in a bowl of warm water so they come to room temperature. Putting them in the pan cold could make them cook unevenly. Likewise, if your fillings are very cold they can also affect the cooking process so those should also be taken out in advance.
  2. Preheat a non-stick skillet (preferably 8 inches for 3 eggs according to Alton Brown and Antonia Lofaso) on medium heat. This step is really critical. Imagine your oven dial on a 1 – 10 scale, you want to aim for 6 – 6.5 Too hot and they’ll overcook, not hot enough you might have some difficulty sliding the finished omelette off the pan.
  3. Prepare everything you’ll need because the eggs will only be cooking for about a minute. You’ll need to set our your butter, cheese, herbs, meat, salt, a spatula and a plate. Depending how much stuff you need to prepare you might have to do this step before you preheat your pan. P1120365_Fotor
  4. Crack the eggs one at a time into an empty bowl. Lightly whisk until incorporated. Normally you would add a pinch of salt here but if you’re using really salt cheese (taste your feta before) it might not be necessary.
  5. Butter the pan. If the butter browns your pan is too hot. If it doesn’t sizzle at all it’s too cold. You want it just warm enough so that when you drop the eggs in they’ll lightly sizzle.
  6. When you’re ready, pour the eggs into the pan then act fast. Set a timer if you need to so the next
  7. Using a silicone spatula scrape up the egg in middle of the pan so the cooked underside mixes with the uncooked top. Then pick up the skillet and gently swirl the egg around the edges (not high along the edges just over the existing egg).
  8. Put your skillet back on the burner and use your spatula to gently scrape off the edges and let them fall as they will towards the omelette. By this point there should only be a thin layer of uncooked eggs in the centre of your pan.
  9. Sprinkle on your filling in the very centre, trying not to get any on the outer edge of your omelette. P1120367_Fotor
  10. Use your spatula to loosen the omelette around the edges.
  11. Tip the skillet towards you and fold the bottom 1/3 of the omelette (closest to you) inwards toward the centre of the omelette. Then turn the pan toward your plate and use your spatula to slide the omelette onto the plate folded side first, flipping the final 1/3 over as you do.
  12. Garnish with any herbs you’re using. Serve immediately. Seriously. There’s no time for decorum here. If you’re cooking for a group tell everyone to just eat their omelette as soon as they get it because waiting even 5 minutes will really impact the final product. These are particularly nice served with tomatoes or field greens in a light lemon vinaigrette. Perfect.

P1120417_Fotor

Also, for anyone who wants this process from the source, check out Alton Brown’s Good Eats Season 7 Episode 3 “The Egg Files VI: Zen and the Art of Omelet Maintenance“.

 

SaveSave

Gajar Halwa Gummies With Carrot, Cardamom & Raw Honey

P1120115

A few months ago when we were doing whole30 I started reading up on a lot of different health foods. As it turns out gelatin has a really devoted following both for its health benefits and for the variety of things it can do from a culinary standpoint. I ordered some Great Lakes Unflavored Beef Gelatin, which has a reputation for being the best (mostly because it’s grassfed). I was so excited to experiment with my new gelatin but then I got caught up with other things and didn’t end up using it until yesterday. There are a lot of really cool recipes for gelatin gummy candies on pinterest. These are some of my favourites:

Sour Watermelon Gummies 

Sweet n’Sour Hibiscus Ginger Gummies

Green Juice Detox Gummies

I really liked the idea of a veggie gummy and started thinking of recipe combinations. I had some carrots and a juicer so I knew I could make a carrot juice that would take the gelatin quite well. My first thought was carrot ginger but that seemed…not very exciting.

P1120078_Fotor

I also had some raw honey from Romania given to us by my in-laws. I started to think of ways I could combine carrot with honey. I remembered a sweet South Asian dessert made with carrot. Gajar Halwa is a North Indian carrot pudding usually made from a sticky sweet combination of grated carrot, sugar, milk, and cardamom. That seemed like a perfect combination, minus the dairy and sugar. I made them from carrot juice, gelatin, raw honey, and cardamom.

P1120150

Despite being cold and gelled, the resulting gummies have a beautiful aroma and remind me a lot of actual gajar halwa. The best part is that they’re really healthy. The heating process is gentle so the carrot and honey preserve a lot of their beneficial properties, like antioxidants and enzymes.You’ll feel better for having eaten these natural candies – and isn’t that what food should always do?

P1120179

Also, they’re really easy to make. All you need is some gelatin, a silicone mould, and about 15 minutes. This recipe made a bit more than 36 gummies so I used the rest to make this sort of avant-garde egg-yolk looking giant gajar halwa gummy. If you wanted to you could also mould them in actual ramekins and serve them as dessert.P1120202

 

[col1]

Ingredients

1 cup carrot juice
1/4 cup raw honey
3 TBSP gelatin
1/4 tsp cardamom (preferably not decorticated because for some reason it’s just more fragrant)
pinch of salt

[/col1]

[col3_2]

Method

Gently heat the carrot juice on low-medium heat for about 3-5 minutes (until you can tell it’s warm-hot but before it’s even close to boiling)
Once the carrot juice is heated, bloom the gelatin by sprinkling it in an even layer over the surface of the juice.
Wait one minute and then whisk it in. Continue whisking on gentle heat until the gelatin has dissolved.
Remove from heat and mix in the honey, cardamom, and pinch of salt.
Pour into silicone mold and refrigerate at least one hour.
When you’re ready to eat, gently pop the gummies out. Keep refrigerated.

[/col3_2]

[line]

PS: If you’re always wondering what you can do with leftover juicer pulp like I am, try making these curried carrot & quinoa cakes.

P1120262

They’re perfectly crisp and taste amazing. I would juice just to have pulp to make them.

 

SaveSave

SaveSave

Curried Carrot & Quinoa Cakes (made with juicer pulp)

P1120262

Have you ever noticed the taste of your own cooking becoming too familiar?  It happens to me often. I first noticed it when Bogdan made butter chicken one night in late winter this year. We were in the middle of our first whole30 and experimenting with making different recipes compliant. One of our favourites was butter chicken with coconut milk instead of dairy and riced cauliflower instead of basmati. I made it quite often. It was a quick, warming, stick-to-your-ribs meal perfect for cold February weeknights. I don’t remember why but that particular night Bogdan decided he would make it. Bogdan can cook, he just doesn’t do it very often so I wasn’t expecting the level of flavour development he achieved in his 30 minute stint in the kitchen. When I took the first bite I was blown away by the flavours.The dish was bright, fragrant, and captivating. I ate, quietly mesmerized. I couldn’t figure out how he had made a familiar dish so exciting. It was like a jolt. A reawakening. A reminder of why I do what I do. Why food is at the centre of it all.

That experience made me realize that when one cooks, they leave a signature that makes the food their own. That probably sound obvious but even so it’s definitely taken for granted. It has little to do with following recipes and everything to do with personal style. That’s why nothing will ever taste like mom’s cooking. It’s the same reason my own cooking often starts becoming too familiar. I know my own cooking. I know my own methods and can usually anticipate how something will taste. That’s why I was so floored when I tasted these curried carrot and quinoa cakes. For a recipe I came up with to make use of juicer pulp (after making carrot juice gajar halwa gummies) these were phenomenal.

Knowing every step and ingredient can take some of the magic out of that first bite but that was definitely not the case here. These cakes have a perfect crisp crust enveloping the mouth-watering interplay of herbs and spices in an unexpectedly meaty filling. Writing this is making me want to make them again tonight. As I told Bogdan last night through mouthfuls of carrot and quinoa “I would juice just to make these.” On that note, I did use juicer pulp to make them and I know some people might not have juicers. I haven’t tried it but I think you could replicate this effect if you grated carrot and then squeezed out the liquid with some cheesecloth.

P1120091

It’s a lot of work but I would do it for these cakes. They’re that good. Again, I haven’t tried it so this isn’t a recommendation but if you really want to have them then this might be a good way.

P1120109

 

[col1]

Ingredients

2.5 cups / 600 mL carrot pulp
3 eggs, lightly beaten
2 cups cooked quinoa
1/4 cup finely diced red onion
1/4 cup diced cilantro
3 cloves of garlic (mashed)
1 cm x 1cm cube of ginger (mashed)
1 TBSP curry powder
2 tsp garam masala
2 tsp salt
½ tsp cumin
½ tsp coriander
½ tsp turmeric
¼ tsp cardamom
pinch of cinnamon
5 TBSP ghee for frying

[/col1]

[col3_2]

Method

Mix all ingredients in a bowl until well combined.
Form mix into either large (burger sized) or smaller falafel sized patties.
Heat ghee in a non-stick pan on medium heat.
Once heated, place patties in pan without crowding. Fry on medium heat uncovered for 5-7 minutes. The idea is to form a crust on the bottom. If the heat is too high they’ll burn instead of crisping.
Once a crust has formed (you can usually tell if they’re easier to pick up with a spatula) then flip and cook on the next side for another 5-7 minutes.
Best served hot with a spicy raita.

[/col3_2]


Also for anyone wondering, the chilies in the pictures aren’t in the actual recipe (though you could add them if you wanted to) they were used in the raita I made to go with the cakes. I’ll try to get that recipe posted soon too.

SaveSave

SaveSave

Spiced Butternut Squash & Pastured Beef Skillet

P1090225_Fotor-hash-final

Butternut squash season is here and I couldn’t be happier. This is by far one of my favourite meals. I make different iterations of it quite often, especially for brunch on lazy Sundays (and more than once for dinner on lazy weeknights). I’ve varied my protein selection quite often (corned beef, bacon, ground beef, ground turkey) but I’ve generally stuck to regular white potatoes as my main starch. I didn’t even think about swapping in other starches until we started cleaning up our diet with whole30 that I realized that plain white potatoes are not the most nutritious or exciting option. I think I may have shied away from other options because I wasn’t a big fan of sweet potatoe before. Thankfully those days are gone.

In addition to now loving sweet potato, I’ve also discovered the amazing taste and nutritional benefits of butternut squash.  It has a much milder flavour than sweet potato but still enough sweetness to blend beautifully in heavily spiced preparations. Also, it has half the calories and half the carbs of white potato and sweet potato but about the same amount of fiber, potassium, protein, vitamin A, calcium, and magnesium? As a bonus, it also has almost 10 times the vitamin C. Isn’t that amazing?

You’ll need to cook the squash beforehand but it’s really straightforward. You can peel or dice it either before cooking or after. I prefer after because it’s easier to work with for me, but it depends on your preferences.

If you’re peeling and dicing beforehand: peel the squash with a vegetable peeler, cut lengthwise first and scoop out seeds then dice the squash into 1 cm x 1 cm cubes, toss with olive oil or ghee and bake at 190 C / 375 F for about 30 minutes.

If you’re peeling and dicing afterward: cut the squash lengthwise, scoop out seeds and pulp, brush with ghee or olive oil, and bake at 375 for approximately 45 minutes. You can do this in advance. Cooked dice squash will keep in the fridge for a few days or in the freezer for 6 – 12 months. We used the squash in this skillet for two different meals, sautéed with kale for dinner the night before and in the skillet shown here for brunch the next day.

Like I said above, you can substitute any meat. I think next time I’ll also add more vegetables. One thing I never change is that I always add a pinch of curry powder. It makes all the difference.

Also, this skillet is paleo and whole30 compliant.

[left]

Ingredients

6 oz 80/20 grassfed ground beef
1 cup cooked butternut squash finely cubed
4 large eggs
2 TBSP chives diced
1 tbsp ghee
1/2 yellow onion diced
1 tsp + 1/4 tsp dried parsley flakes
1/4 tsp dried summer savoury
1/2 tsp curry powder
dash of cayenne
S&P to taste

[/left]

[right]

Method

Preheat oven to 400 F / 200 C
Sautee diced onion in ghee on medium heat until translucent
Add ground beef, increase heat to high and cook until browned but not quite done (approximately 7-8 minutes) while stirring frequently
Add butternut squash and continue stirring frequently. You want to try to get a bit of char on the squash without overcooking it
Add 1 tsp parsley flakes, savoury, curry, cayenne and S&P
Mix well to incorporate spices
Crack the eggs onto the mix, spacing them evenly
Sprinkle tops of eggs with S&P to taste before baking (it might not stick after)
Put skillet into oven and bake for 12-15 minutes or until eggs are no longer runny
Remove from oven and sprinkle liberally with remaining parsley flakes and chives
Serve hot with a side of tomatoes to make a more complete meal

[/right]

SaveSave

SaveSaveSaveSave

Egg Salad with Oil Cured Black Olives

I find it really hard to eat breakfast but I’m realizing lately that I need to make it more of a priority. What better way to convince myself to eat than to make breakfast really flavourful and nutritious. There’s nothing like eggs and black olives. Also, if you’re gluten free, this would also go well on a brown rice cracker or as a salad. Likewise, for a paleo or whole30 version (maybe served stuffed in tomatoes or even eggs themselves) see this recipe for homemade olive oil mayonnaise.

Black olives in brine also work just as well (if not better).

Ingredients

2 boiled eggs
1/2 TBSP mayonnaise
8 oil cured black olives
1 roma tomato
1/2 cup – 3/4 cup mixed greens of your choice
fresh cracked black pepper
pinch of salt
1 slice of toasted whole grain bread

 

Method

Boil eggs to medium – about 4-5 minutes boiling. While they’re boiling you can do the rest of the prep work: 1) toast the bread 2) remove the pits from the olives then finely dice them 3) thinly slice the tomato.
When the eggs are ready, peel and put them in a bowl then use a fork to roughly chop them and combine with the olives, mayonnaise and a pinch of salt.
Lay greens on toast, then tomato, and finally the egg.
Crack some fresh pepper on top.

SaveSave

SaveSave

SaveSave

Frijoles Borrachos Mexican Soup with Crema & Chili Oil

Frijoles borrachos is a Mexican soup recipe also affectionately known as drunken beans. In spite of the dubious name, this is one of my favourite soup recipes. I’m always surprised by the rich aroma and flavour just a few ingredients can produce. I think one of the most important components is the beer.

Once the alcohol cooks away it leaves a very well developed soup. I made the mistake once of using a bitter beer, thinking it would be of no consequences. I don’t know why I thought that because it made so much sense when my soup came out bitter. Word to the wise, use a mild beer (preferably Mexican…for authenticity). I really like Negra Modelo.

For the longest time I didn’t put any garnish on this soup. It’s really a new development. Kind of a shame really. There’s already cilantro in the soup so I reasoned that it wasn’t necessary. Wrong. Also, the crema adds a very nice cool and creamy finish and plays well with the chili oil.

I’m starting to realize that I was doing this soup all wrong because I also didn’t think to eat it with honey & chile de árbol cornbread until recently. What was I thinking. It’s really a perfect pairing. That cornbread is also so well balanced. Just enough moisture, heat, sweet, and butter.

Besides the fact that it just tastes really good, I think what I like about this soup is that it’s such a solid go to recipe. I have most of these items on hand in the pantry or freezer and can toss them in a pot and have a really satisfying and hearty soup in very little time.

I can also usually whip up cornbread in no time at all, which makes it a more complete meal. Definitely going to keep this in my weeknight rotation this fall.

P1130096_Fotor

 

Ingredients

2 cups of pre-soaked pinto beans (alternatively you could flash boil them or use 2 cans instead)
32 oz / 1 litre chicken stock + 4 cups / 1 litre of water
1 yellow onion, finely diced
6 slices bacon, diced (I keep mine in the freezer to make it easier)
1 bottle of beer (see post above on best kind to use)
1/2 tsp ground cumin
2 TBSP diced cilantro plus more for garnish (optional)
Salt to taste
Crema, crème fraîche, or chili oil for garnish (optional)

 

Method

Sauté diced bacon in instant pot on the sauté setting or if using a regular pot, then right in the pot on medium-high heat.
When bacon is almost cooked add diced onion and cook until aromatic (3-4 minutes) stirring frequently.
Add the pinto beans, chicken stock, water, beer, cumin and 2 TBSP diced cilantro.
Seal (or cover) and cook under pressure for 30 minutes or on the stovetop until beans are soft.
Adjust salt to your liking.

SaveSave

SaveSave

Romanian Eggplant Spread With Heirloom Cherry Tomato, Cucumber & Parsley On Toast Medallions

No matter how many times I eat this eggplant spread it still brings back memories of long summers spent in Romania. You know how they’ve found that the very process of recalling your memories also permanently alters them? Well making this spread is like recalling a memory that doesn’t seem to ever change.

In Romanian it’s called salatã de vinete or eggplant salad, a common name for this type of spread throughout the Balkans and Mediterranean. It takes quite a while to make (3 hours at minimum) so we didn’t always have it when I was growing up. It was reserved for balmy summer evenings when, exhausted from the heat of the day, we would sit around the grape trellis covered rectangular table in my grandparents yard eating the foods of summer: fresh made sheep’s milk feta, sweet tomatoes still warm from the sun beating down on them in the garden, crisp cucumbers, crusty bread from the bakery up the hill, and oftentimes this eggplant spread.

DSC_0021_Fotor
Picking grapes in my grandparents yard circa late summer 2011.

Romanian food doesn’t have the sexy reputation of Greek or Italian but I’ve made this spread for non-Romanian friends before and they couldn’t get enough. The eggplant is cooked thoroughly so it takes on a really luxurious texture. When it’s ready I usually add sweet yellow onion, but this time I used red and it tasted almost the same. The cooking also imparts a smokiness that rounds out the raw onion nicely. A creamy element comes in the form of either  canola oil or mayonnaise (which I prefer).

The eggplant releases a lot of liquid while it’s cooking so if you’re making it in the oven make sure you place a foil lined pan underneath it as shown here.

P1120072_Fotor

 

You’ll know the eggplant is ready when it’s totally deflated and the skin crumbles when you flip it with tongs. This is what my eggplants looked like when they were ready.

P1120085_Fotor

Depending on the eggplants and your oven it could take longer than an hour. You should also make sure not to skip draining. My mother used to tell me that they needed to be drained to prevent a bitter flavour from developing. Being the rebel that I am I once skipped the draining and went straight to blending and refrigerating. The amount of liquid that pooled in my eggplant spread was unbelievable. A lot of liquid comes out of the eggplant and if you don’t drain it properly you’ll be disappointed. Also, even if you do drain properly some separation might happen. In that case just mix it before eating

Salatā de vinete is best served cold on toasted bread with tomato and cucumber. For the pictures shown here I used a round glass to cut circles out of bread, which I then toasted. I smeared a thin layer of mayonnaise on the toast medallions, and layered a slice of cucumber, a teaspoonful of eggplant spread, diced heirloom tomatoes on top and a sprinkle of diced parsley. If you really wanted to go for the gold, you could even whip up some homemade mayonnaise. That recipe is for olive oil mayonnaise but canola could easily be substituted (and would be more authentic).

[col1]

Ingredients

2-3 large eggplants
Half a yellow or red onion
Salt to taste
1-2 TBSP mayonnaise (optional, you can substitute with 1 TBSP canola or olive oil)

[/col1]

[col3_2]

Method

Oven Method
Preheat oven to 400
Set up your oven racks as shown in the picture (one on the bottom and one half way up)
Cover a half sheet pan with aluminum foil and place on lower oven rack
Wash eggplants and place directly on upper rack right above the foil lined pan
Bake in preheated oven for 45 minutes to an hour, turning every 15-20 minutes (eggplants are done when they’ve deflated and the skin pulls from the flesh as shown in the picture)
Remove from oven and splay out in colander or bowl to cool and start drain
Once eggplants are cool, remove the skin by peeling it off from the flesh
Discard skin and allow the remaining eggplant to drain for up to an hour (you can also squeeze it to make this go faster)
Place in a food processor and blend with onion until smooth (if you don’t have a food processor you can also use a blender or finely dice the onion and use a potato masher)
Salt to taste and add mayonnaise if you want to
Serve chilled or at room temperature

Barbecue Method
Cook eggplant on a hot barbecue turning frequently until deflated (approximately 15-20 minutes)
Follow the rest of the instructions for oven method

[/col3_2]

SaveSave

SaveSave

Saffron Mac & Cheese

One Sunday morning a couple of weeks ago we woke up and had quite a few things to do around the house. We’ve been so busy over the past few months that it was one of the first weekends we had available to just be together at home.

So after shuffling around for a couple hours and sort-of kind-of doing some things, we decided it was time to relax and needed some comfort food to go along with our newfound laziness. The Saturday before our lazy Sunday escapade we took Oliver for a 5k run that turned into 5k running plus 6k walking to and from the dog park.

All 3 of us were beat by the end of it. So on Sunday not only did we want comfort food, we wanted reward comfort food. I was craving something rich and creamy with a hint of sharp umami to balance it all out. My first thought was grits, but sadly we were out. So the next best thing was mac and cheese.

My go to mac and cheese is homemade. Once I learned how easy it was to make bechamel I never thought about making boxed mac and cheese again. We had whole milk in the house for eggnog purposes so I used that instead of my usual 2% and wow was it amazing.

I cooked the roux for a few minutes to bring out the nuttiness and then added the milk and it smelled like sugar cookies. When we were in Milan over the summer we wanted to try the quintessential Milanese dish. That happens to be risotto alla milanese, which in Milan might just be called risotto.

In any case, risotto alla milanese is a risotto cooked with saffron. The combination of starch, cream, cheese, and saffron makes for a beautiful balance and flavour profile. I figured it would also work for mac & cheese and wow did it ever. I don’t think I’m ever making mac & cheese without saffron again.

It’s such an elegant and exotic twist on a classic comfort food. I use this saffron and I’m really happy with it – its rated really well, reasonably priced, and appears to be of very good quality.

 

saffron mac and cheese

Prep Time: 20 minutes

Yield: 6 servings

Serving Size: 1 portion

saffron mac and cheese

Ingredients

  • 1.5 cups dry pasta of your choice (I used farfalle because I didn't have anything else - macaroni or rotini is probably better)
  • 6 quarts salted water
  • 2 TBSP salted butter
  • 2 TBSP AP flour
  • 1 cup whole milk
  • 3/4 cup mild or sharp cheddar grated
  • 2-3 pinches of saffron
  • ¼ cup grated manchego or other hard cheese (preferably - you can also just use cheddar)
  • ¼ cup breadcrumbs

Instructions

  1. Pre-heat oven to 400 degrees and boil pasta per package directions to al dente consistency
  2. Melt butter in skillet at medium heat
  3. Add flour and stir until incorporated
  4. Cook for up to 5 minutes until the roux slightly darkens and takes on a nutty aroma
  5. Slowly add milk ¼ cup at a time stirring continuously. Your mixture may be a bit clumpy - I used a silicon spatula and pressed out the clumps as I went
  6. Once milk is incorporated, continue cooking for 5-10 minutes until mixture thickens to a sauce-like consistency
  7. Add cheddar cheese and stir until incorporated
  8. Add Saffron and stir until incorporated
  9. Taste it - add salt if necessary. I wouldn't add anything else because I it would interfere with the subtle saffron flavour
  10. Add drained pasta to skillet and mix to coat it evenly with the sauce
  11. Sprinkle even layer of the breadcrumbs and cheese on top
  12. Put under low broiler for 10-15 minutes
  13. Enjoy!

Notes

Oven safe skillet, preferably cast-iron

SaveSave

SaveSave

Pressure Cooker Ancho Chicken

This is the easiest and most delicious way I’ve made chicken breast EVER! It takes about 30 minutes start to finish and you can use the resulting chicken to make these beautiful tacos or any one of a number of delicious recipes. Each serving of chicken is also under 100 calories with 13 grams of protein!

DSC_0069 (10)

….or anything else you can think of like nachos, burritos, taco bowls, served over rice etc etc.

DSC_0048_Fotor

Here’s the super easy recipe.

pressure cooker ancho chicken

51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8

Serving Size: 4oz/115 grams

Calories per serving: 94

Fat per serving: 3

pressure cooker ancho chicken

Ingredients

  • 1lb/450 grams boneless skinless chicken breast
  • 1 large size can of crushed tomatoes
  • 1 yellow onion, diced
  • 3-4 cloves garlic, crushed
  • 1 TBSP olive oil or ghee
  • 1 tsp ancho chili pepper
  • Dash of cinnamon
  • Salt to taste
  • Cilantro for garnish (optional)

Instructions

  1. Sauté onion in 1 TBSP of oil on the "sauté" setting
  2. Add all other ingredients to the instant pot except cilantro
  3. Seal and cook on manual mode for 10 minutes (may take 5 minutes to seal)
  4. Allow the pressure to come down on its own then remove lid
  5. Chicken is cooked when it shreds easily
  6. Taste and adjust salt if necessary
  7. Serve as you like

Notes

See my review on the instant pot electric pressure cooker [here/http://www.cristinaskitchen.com/the-best-pressure-cooker/]

 

Pancetta & Chive Devilled Eggs with Olive Oil Mayonnaise

P1090180_Fotor-devilled-eggs-4-final

These stuffed eggs are surprisingly quick & easy to make and they taste absolutely amazing. When made with this olive oil mayonnaise, they’re also paleo and whole30 approved.

[line]

 

paleo devilled eggs

Prep Time: 15 minutes

Yield: 12

Serving Size: 2

Calories per serving: 140

paleo devilled eggs

Ingredients

  • 6 large eggs (boiled medium-well and halved lengthwise)
  • 1/4 cup pancetta, cooked crispy
  • 2 TBSP olive oil mayonnaise
  • 2 TBSP chives diced
  • 1 tsp prepared yellow mustard
  • S&P to taste

Instructions

  1. Bring salted water to boil, add eggs, an boil for approximately 4 minutes
  2. Remove eggs from heat and place in ice bath for a few minutes to cool
  3. Remove pancetta from heat and drain on paper towel save the grease for other uses
  4. Remove eggs from ice bath, peel, and slice in half lengthwise
  5. Use a spoon to scoop out yolks and place them in a bowl
  6. Add the mayo, mustard, pancetta, and half the chives to the yolks and mix until well combined
  7. Season with S&P to taste
  8. Garnish with remaining chives and serve

Notes

None

 

 

 

 

 

 

SaveSave

SaveSave