My Husband's Cuisinier

English Toffee Toasted Coconut Chiffon Cake

2011-09-30T14:50:00.000-07:00

After years and years of creating and baking cakes I can truly say that this cake is by far my most favourite - save of course my cheesecake, which really goes without saying.

I adore toffee, not that I eat a lot of it, but when I did Heath bars were my "go to" candy, along with Almond Joy. So it seems fitting that I would take these darlings of mine and combine them into a sumptuously moist, towering chiffon cake.

You're going to love this recipe too if you favor those flavours!

FOR THE CAKE:

2 1/4 c flour
1 1/2 c sugar
1 t baking powder
1/2 t salt
1/2 c canola oil*
7 large eggs, separated
2/3 c water
1 t vanilla extract
1/2 t cream of tartar
7 oz. bag coconut, divided

8 oz. bag Heath Bits'o Brickle Toffee (not the milk chocolate covered bits), divided

FOR THE GLAZE:

2 c Confectioners sugar
4-5 T half and half
1 t vanilla extract

Playing with these measurements will give you a thicker or thinner glaze. I usually end up going back and forth adding more sugar and cream to get the perfect consistency and amount of glaze desired. And seriously, who doesn't want more glaze on their cake ;)

Preheat oven to 325°F
Ungreased 10" tube pan - I actually use an angel food pan which has the cooling legs built right in, makes it super easy.

In a large bowl, mix together the flour, sugar, baking powder and salt. Create a well in the middle and add the oil, egg yolks, water, and vanilla. Beat until smooth, around 3-4 minutes. Stir in half a bag of toffee bits and half the coconut, reserving the rest for decorating the cake.

Whisk egg whites and cream of tartar on medium until the cream of tarter is dissolved and whites are foamy. Increase speed to high and beat the whites until they hold a definite shape but are still smooth and soft. NOTE: Underwhipped whites are just beginning to hold a peak and still look wet. Overwhipped egg whites are clumpy and will be harder to fold into the batter, resulting in a shorter, denser cake. (Underwhipped is better than overwhipped.) And although we're using baking powder, the amazing height of this chiffon cake is due to the leavening power of the egg whites, so don't be unkind.

Fold the egg whites into the batter with a rubber spatula until completely blended; make sure there are no white streaks. Then pour cake mixture evenly into ungreased tube pan.

Bake until you can gently press on top of the cake and it feels firm, around 75 minutes. I usually check my cake at the 60 minute mark and see where it is. My conventional oven takes about 70 minutes. However, in my convection oven I lower the temp to 300°F and bake time to around 60 minutes. If you bake you know ovens vary and altitude matters - revise as necessary for your situation. Remember, you can always add a little more time but there's no bringing a cake back from burnt!

Once your cake is done baking, toast the coconut by spreading it out on a cookie sheet and baking for a few minutes...keep a close eye on the coconut, it can go quick.

Once the cake is completely cooled, (about an hour and a half) use a flat icing spatula to gently loosen the cake from the sides of the pan, then lift the inner core out. Run the spatula across the bottom too, taking care when removing the cake from the inner core. Place on cake stand or large serving plate.

Mix up the glaze to a smooth consistency similar to honey. Alternating the glaze, toffee and coconut in layers; drizzle glaze over cake in a back-and-forth motion, laying down just enough glaze to slightly cover the top with a thin layer. Sprinkle with toasted coconut and then the toffee bits. Drizzle with more glaze. Repeat until the glaze, coconut and toffee pieces are all gone.

*Do not substitute the oil for butter, shortening or some other fat. Why? Well, the remarkable tenderness of this cake is due to the oil. Unlike other fats, the oil tenderizes and moistens the cake. Here's where I'm gonna get all science on you: the oil actually coats the flour proteins, thereby reducing its ability to form gluten. And we all know, less gluten...more moist cake! Don't forget to use the most "tasteless" oil you can. I always check my oil before I bake with it because you don't want an off-flavoured oil taste coming through. To that end I always store my vegetable oils in the fridge, keeps them fresher longer. I blow through olive oil way too fast so I never refrigerate that, however.

Jamiacan Jerk Chicken

2011-09-18T10:29:00.003-07:00

The secret to every excellent meal done on the grill is the marinade. And my Jerk chicken is no exception. I like to take a whole chicken and cut it up, place a dry rub on it and let it marinate in the fridge over night.

Once I'm ready to grill, I place the chicken pieces in a big pot, cover with water, add more spices and parboil before grilling.

I now have a really well-marinated chicken that won't get charred black just to cook through. And the liquid reduced down from parboiling is fabulous for basting while grilling. This won't thicken like traditional American bbq sauce, it's still quite thin, but that's what you want. When you baste the chicken, the extra juices flow down to the charcoal and create a wonderful "smoked" aromatic flavour.

So here's what you need to get started:

1 whole chicken cut up - rinse and pat dry
2 t allspice
2-4 scotch bonnet peppers - stemmed & seeded NOTE: this is among the hottest peppers on the Scoville scale you may substitute with red pepper if you don't care for really hot food
1 t ground cloves
1/2 t fresh *grated nutmeg
1 t cinnamon
1 T fresh thyme leaves
sea salt
pepper
2 scallions, chopped
2 lg cloves garlic, chopped
1 T brown sugar, packed
4 limes - reserve for serving

Mix all the marinade ingredients together save the lime. Place chicken and spice blend in large plastic bag(s) and coat with spices, press all the air out and seal. Refrigerate over night, remembering to turn the chicken two or three times.

Once you're ready to grill, pull the chicken out, place in dutch oven, fill bag with water to get all the marinade. Pour that over the chicken and fill just until the chicken is covered - adding additional water if needed. Here's where I think more is actually better, so I usually add some more dry spices; nutmeg, cinnamon, cloves, thyme, allspice. I like to really infuse the meat with these flavours. NOTE: I don't normally grill or bake with a lot of salt because it tends to dry the meat out. Plus you know I'm totally into gourmet finishing salts. Cover and bring to a boil. Turn off heat. Let sit for 5-10 minutes while you prepare the grill.

Pull the chicken out of the pot, place on a platter to bring to the grill. I bring up the heat on the pot again and begin to reduce the liquid. You're going to have a lot so don't worry about trying to reduce-down all of it. I just like to bring it to a rolling boil and then simmer the juices/marinade while I'm preparing the grill.

Once your charcoals are grayish-white you're ready to begin. (Or if using gas, heat to medium, sear on both sides, then turn down to low until done.) I like to oil the grill rack slightly before I start. NOTE: it's way easier to clean the rack after the grill is hot. Simply start your grill, let it heat up and burn off any residue, then take your steel scraper/brush and clean the rack.

Place the chicken on the prepared rack (make sure not to crowd the meat, cooking in batches if you need to) and sear on both sides, about 3-4 minutes each side. While this is searing I usually run back into the kitchen and check on the marinade.

I'll put a couple of cups of the broth in something I can pour - for me it's my 2 c glass measuring cup. And while the chicken is cooking I'll pour a bit of the marinade over it. As I mentioned, the "spill-over" is something you want...the aroma and flavour it will add is well worth it. Cook till juices flow clear when you pierce with a skewer, about 20 minutes.

If you want, you can reduce the marinade down even more to thicken it a bit, and I usually add some brown sugar, sea salt and a little lime juice. Use this to serve with the chicken as a dipping sauce, as well as the lime quarters.

This is jamaican-me-crazy good. Now, don't forget the Red Stripe!

Happiest grilling to ya ;)

* I own this vintage Edgar nutmeg grater, circa 1893, which works awesome for grating the nutmeg seeds. But you may want to buy this newer model by Williams and Sonoma.

Banana Chiffon Cake w/ Cinnamon Cayenne Cream Glaze

2011-08-31T16:31:00.000-07:00

Apparently Chiffon cakes were big in the 50's, and I think they should make a comeback! Of course I think baking your own baked goods and preparing your own meals should be the norm too - instead of a lost art form! But what do I know.

Most Gen Xers and Millennials don't have a clue what a "stay at home mom" is, let alone a mom that cooks and bakes. Instead of cooking and baking being the rule it has become the exception...and that's very sad. Gone are the days where we as a nation sat down to dinner every night with our families. This too has become the exception instead of the rule.

That's why we've had family night once a week for the last 12 years. And not just for my immediate family - who are grown and on their own - we quite literally have a "thanksgiving" four times a month. Extended family and many friends all come together to celebrate and connect with each other. Each week brings the usual suspects and then some unexpected surprise guests. In all I usually end up cooking for 20+ people, it's kind of like running my own underground supper club! And I love it.

So I suggest we all slow down just long enough to lovingly prepare a meal and share it with those we care about. And, perhaps some desert is in order for this special occasion too! Here's one idea.

When ripe bananas begin to stare at me I start to think about what I can turn them into - I hate to waste anything. There's always the pedestrian banana bread, but I'd like to raise the bar. Yeah, I know this is not as simple as banana bread, but the rewards outweigh the extra effort. NOTE: for times when you just can't get to your ripe bananas quick enough, freeze them. But remember to peel them first, just saying.

FOR THE CAKE:
look kids real measurements

2 1/4 c flour
1 1⁄2 c sugar
1 t cinnamon
3 t baking powder
1 t salt
1⁄2 c canola oil*
7 eggs, separated
1⁄3 c cold water
1 t vanilla
2 large ripe bananas - about 1 c
1⁄2 t cream of tartar

FOR THE GLAZE:
Here's where I kinda wing it, adding ingredients a little at a time.

Confectioners sugar, somewhere around 1-2 cups
cinnamon
cayenne powder
orange juice - I use just a splash
cream - 3 to 4 tablespoons

As you can tell by the ingredients the glaze tastes much like cinnamon red hots mixed with a little creamcicle. You may choose to do one flavour or another, or just dust the cake with confectioners sugar instead. Personally I like the unexpected POW of the cinnamon and cayenne and the cream adds needed depth and richness to the sugar. The orange offers some zest to the overall taste and helps to offset all that "sweet" with a little tart. I suggest you play with what you like. NOTE: in order to achieve a densely glazed cake that still drips, the cake must be cooled completely, otherwise you end up with a thin glaze (think doughnut) over the cake and the rest of the glaze pooling on the bottom of the plate. Obviously the thicker the glaze the less it runs - I like a controlled "drip" giving an untidy fondant look for this cake. You may choose a thinner "drizzled" effect instead, totally up to you.

Preheat oven to 325°F
Ungreased 10" tube pan - I actually use an angel food pan, has the cooling legs built in, but I still invert on a bottle, habit I guess. If you don't have one of these, don't be afraid to "recycle" by going to your nearest Salvation Army or Goodwill store. You'll be saving money and doing a good thing.

In a large bowl, mix flour, sugar, cinnamon, baking powder and salt. In another large bowl, combine oil, egg yolks, water, vanilla and bananas (I mash these up a bit with the blender blades before blending). Blend until creamy. Make a well in the middle of the dry ingredients and add moist mixture all at once. Beat until smooth.

perfectly whisked whites hold their shape but are not clumpy

If you have a stand mixer now's the time to use it. Whisk egg whites and cream of tartar on medium until the cream of tarter is dissolved and whites are foamy. Increase speed to high and beat the whites until they hold a definite shape but are still smooth and soft. NOTE: Underwhipped whites are just beginning to hold a peak and still look wet. Overwhipped egg whites are clumpy and will be harder to fold into the batter, resulting in a shorter, denser cake. (Underwhipped is better than overwhipped.) My cake measured 4 5/8 inches high and was light and tender. And although we're using baking powder, the crazy height of this chiffon cake is due to the levening power of the egg whites, so don't be unkind. This cake is the exact opposite of my pound cake ;)

gently fold the egg whites into the cake batter

Now that you have the perfect egg whites, fold them into the batter with a rubber spatula until completely blended; make sure there are no white streaks. Pour mixture evenly into ungreased pan.

Bake until you can gently press on top of the cake and it feels firm, around 75 minutes. I usually check my cake at the 60 minute mark and see where it is. My conventional oven takes about 70 minutes. However, in my convection oven I lower the temp to 300°F and bake time to around 60 minutes. If you bake you know ovens vary and altitude comes into play as well - revise as necessary for your situation. It's been my experience that I can always add on a little more time but have never been able to bring a cake back from burnt! Just keep an eye on things.

cake is almost ready about 7-8 minutes to go

invert cake on a bottle to cool

Once the cake is done, invert on a bottle, or let stand on the legs if you're using the angel food pan, until cool. Once thoroughly cooled (about an hour and a half) use a flat icing spatula to gently loosen the cake from the sides of the pan, then lift the inner core out. I usually have to run the spatula across the bottom too. But take care when removing the cake from the inner core. Normally I end up using the long flat spatula on the bottom of one side and grab a wider one for the opposite side and lift the cake over the tube and onto the serving plate. This cake is so tender I'm afraid that by merely placing my hands on each side and lifting it, I'll pull it in half. If, however, you decide to use the bottom of the cake as the top, all that instruction is a moot point. Tip the bloody cake upside down and lift the tube/bottom away once loosened.

Happy frosting, glazing, drizzling, dusting or whatever you decide to do with your cake! Just make sure you enjoy it with people you love. And a bit of espresso or coffee isn't all bad either.

*Don't mess with the oil!! In other words do not substitute for butter, shortening or some other fat. Why? Well, the remarkable tenderness of this cake is due to the oil. Unlike other fats, the oil tenderizes and moistens the cake. Here's where I'm gonna get all science on you: the oil actually coats the flour proteins, thereby reducing its ability to form gluten. And we all know, less gluten...more moist cake! Don't forget to use the most "tasteless" oil you can. I always check my oil before I bake with it because you don't want an off-flavoured oil taste coming through. To that end I always store my vegetable oils in the fridge, keeps them fresher longer. I blow through olive oil too fast to worry about it, however.

Spicey Chili Shrimp

2011-08-21T13:25:00.000-07:00

You'll go crazy over the aromas and flavours of the bok choy (also known as Chinese cabbage) which offers up an exotic blend of anise and fennel that pairs perfectly with the warmth and earthiness of the red chili and paprika.

2 lbs raw tiger shrimp - cleaned and deveined
1 head of bok choy - slice the stalks 1/4" thick along with about a third of the leaves
red chilies, chopped, and seeded if you want to remove most of the "heat"
chili powder
paprika
cracked pepper
sea salt
sesame seed oil
jasmine rice

This recipe goes very quickly so you'll want to start your rice ahead of the shrimp. Rule of thumb for rice: for every 1 c of rice add 1 1/2 c water. I throw the rinsed rice into a pot and add water, butter, and for Asian dishes, some sesame seed oil. Bring to a boil for a minute then reduce heat to simmer for 18 minutes. Fluff rice and let stand until you're ready to plate your entree.

Add the sesame oil to your favourite large saute pan and heat on medium high heat. Toss in the prepared shrimp, bok choy and chopped red chilies, stir in the spices and saute for couple of minutes. Watch the shrimp, once they turn pink and curl you're good to go. NOTE: don't over cook the shrimp, they just dry out and become mush.

Because the bok choy holds a lot of water this dish literally creates its own brothy kind of sauce. If you want to thicken it, add a couple of teaspoons of cornstarch to a cup of cold Sake and pour that over the shrimp mixture stirring constantly until it thickens and begins to glaze. If you choose to do this do not add any salt until after you've tasted.

Serve over jasmine rice. Since there aren't a lot of vegetables with this entree you may want to include my Oriental Salad recipe..which I'll add soon.

Happy cooking

Sesame Chicken and Vegetables

2011-08-20T10:18:00.006-07:00

I adore Asian food, mainly for its healthy use of fresh vegetables, but their simple, yet flavourful, sauces can't go unnoticed either! Pictured on the right is one great example that's easy to prepare and soooooo good for you. Here's the Spicy Chili Shrimp recipe for the entree pictured on the left.

Let's start with the vegetables, the more the merrier as far as I'm concerned. So, I pack lots of vibrant deeply coloured vegetables into this dish, and not just because it's pretty! NOTE: the more colurful your produce the more packed full of nutrients it will be. And, dark leafy greens like spinach and kale are especially nutritious and beneficial - a good source of antioxidant cancer fighting agents. Notwithstanding the cruciferous vegetables in this dish as well!

broccoli
green beans
sugar snap peas
carrot
red bell pepper
shitake mushroom
water chesnuts
baby corn
yellow onion
scallions

Other ingredients needed are:

10 skinless/boneless chicken breasts sliced into strips
sesame seed oil
toasted sesame seeds
4 T oyster sauce
1/2 c soy sauce
red pepper, I use dried chilies and throw a couple whole ones in then crumble one or two in my hand and tossed those in. Based on how hot you like/tolerate your food, judge accordingly.
cracked pepper
1 c Sake
2 c orange juice
4 t cornstarch
Udon noodles cooked slightly soft - they will continue to cook once they're added to the vegetables

Let's get started. Grab your favourite pan, mine is a 16" Calaphon hard anodized commercial pan which they unfortunately no longer produce. A wok will work or even a paella pan. Heat enough sesame seed oil to coat the bottom of the pan. Once that is heated (but NOT smoking) toss in the chicken and brown, about 4-5 minutes.

Deglaze the pan with the Sake, scraping up any chicken bits that have stuck to the bottom of the pan - deglazing adds fabulous flavour and depth to any dish! Since we're mixing the entree with the sauce (opposed to plating and finishing with the sauce) I deglaze the pan with the meat still in, this adds great flavour to the chicken as well. BTW, this is why I don't use nonstick pans, save for eggs and omelets, there's really nothing that can be deglazed.

Now add all your vegetables and saute for another 2 minutes or so depending on quantity. Check your oil, you may need to add more. NOTE: please don't cook your vegetables to death...they loose colour and nutritional value. Vegetables should still be slightly crisp and very colourful.

While you're cooking the meat and vegetables mix the orange juice, soy sauce, oyster sauce, and cornstarch together until well blended. I cook for an army, so depending on how you've adjusted the chicken and vegetables you'll also need to play with the ingredients for the sauce.

Once the vegetables are cooked add the sauce mixture stirring constantly until it begins to thicken and a glaze develops. Now add the cooked noodles and toss together. Sprinkle with the toasted sesame seeds just before serving.

I like to serve Asian dishes with Peanut Sauce and a concoction of Soy Sauce and freshly diced ginger for dipping. Proving your guests with their own individual dipping dishes is always a treat.

Now, heat up some Sake for yourself and go forth and enjoy!

Pinto Beans and Rice

2011-08-10T12:04:00.000-07:00

My husband will also refer to this dish as "chili"...which is a bit of a stretch in my book unless you consider chili made without "chilies" really chili after all. What it is, however, is delicious. So if you like pinto beans and heat, you'll adore this recipe.

What you'll need to get started:

first thing is time unless you buy "stir fry" beef that's already cut up and canned beans
you'll need a blender (preferably) or hand mixer
8qt (or larger) heavy pot - why bother making anything less then a "big pot of beans"
1 lb. bacon sliced in 1" pieces
2-3 lbs. top round or sirloin (you could use venison as well) sliced thin, then rough chopped
1 1/2-2 lbs. dried pinto beans (or equivalent if you're using canned, please drain and rinse)
8-10 cups rich beef stock (may substituted for broth if need be)
1 large yellow onion chopped
4-5 cloves of garlic crushed and chopped
can of chipotles en adobo sauce
4 large bay leaves
fresh cilantro chopped
green serrano chiles chopped (core the peppers if you want to reduce the "heat" factor)
lime quarters
sea salt and fresh cracked pepper

Throw your bacon into the pot and brown. Once the bacon begins to crisp toss in the chopped onion. While that has been frying I hope you've been preparing the beef. If you chose to buy the "stir fry" beef make sure to give that a rough chop before you add it to the pot.

If you're cutting up sirloin or beef round make sure to cut away any fat - we have enough with the bacon! Add the garlic just before the beef, but not with the onion, it tends to brown up faster then onion so we don't want to burn it.

While you're frying the beef, pour a cup of beef stock into your blender and add the chipotles en adobo, blend until smooth. Once the meat mixture is browned pour in the chipotles sauce followed by the rest of the stock and bay leaves, salt and pepper. Give that a good stir, then add the pinto beans.

Cook on low for at least 3 hours until the beans are tender. Check occasionally giving the pot a stir and measuring the liquid - add more stock if you need it. If you've opted for the canned beans then your cook time will be significantly less, but bare in mind the longer you do allow the dish to simmer the more infused with flavour the beans and beef will be.

Plate the pinto beans up with white rice, sprinkle with the chopped cilantro and serrano pepper and serve with a wedge or two of lime.

A Corona, Dos Equis or Modelo Especial would go good right about now!

Salted

2011-07-19T18:14:00.000-07:00

After all my preaching about salt I thought I'd share a book I've recently discovered regarding this amazing essential mineral. Enjoy!

Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.”

In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts.

Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.

Spaghetti Sauce

2011-07-13T22:09:00.002-07:00

I swore I'd never give this out...a girls got to have her secrets, but when my son Nickolas got married I created a one-of-a-kind, handwritten, cookbook for his soon to be wife's bridal shower gift - complete with all the Penzeys Spices Joy would need.

I can't remember for sure but I may have even given her my secret cheesecake recipe...that I never should have parted with if I did...ummm, "big sigh", I digress. At any rate, this sauce is a family favourite which I serve, with minor variations, for spaghetti, lasagna, rigatoni (not the Quattro Formaggi obviously...that recipe might come later), baked ziti and even ragù.

You know the drill, here's what you're going to need:

Olive oil
1 yellow onion chopped
2-3 cloves garlic diced
2 lbs. ground turkey breast - I use turkey because it takes on all the flavours of the spices and ingredients you're cooking it with...and I get the 93/7 lean which is much healthier. This is a huge departure from the hot Italian pork sausage I used to make it with. NOTE: if you chose this option omit the fennel seed
Whole fennel seed
Italian Herb Mix
Basil Leaves
Thyme Leaves
Crushed red pepper
Sugar
Cracked peppercorns
Red wine
Parmesan cheese - grated variety like Sargento or Kraft is fine
Parmigiano-Reggiano - used after the dish is plated
1 can crushed tomatoes
2 cans tomato sauce

Start by heating the oil in a large sauté pan, we've discussed the "pan" ad nauseam so there will be no remarks posted here, look under Spicy Ginger Shrimp. Once oil is heated, but not smoking, throw in the onion, caramelizing slowly to bring out all the wonderful nuances and flavours.

Add the garlic and brown that up a bit, then toss in the turkey (or sausage if you went that route). I take a wood spatula and break the meat up then add all the spices and herbs as the meat browns.

I use my hand for measuring, so cup your hand, pour a bunch of the Italian mix in it and sprinkle over the meat. Do the same with the other ingredients, about half for the basil, even less for the thyme & fennel. You be the judge for the red pepper and peppercorns. And, I use about a 4 count out of my sugar dispenser for that.

TIP: you can always add more...hard to take it back if you put it there ;) you can adjust your seasoning after the "liquid" goes in.

Now that you have all that stuff in your pan work all the ingredients together. While the mixture is browning open your cans and a bottle of red wine (skip this step if you're like me and have a glass already going while you cook). Pour in the crushed tomato and the tomato sauce, using a rubber spatula to scrap the sides and bottom (don't be wasteful now) then stir together. When that's good and mixed add the wine, about 1/2 cup or so...here again this is where I count when pouring. Those of you worried about alcohol, don't be, it burns off while cooking, there's no way you'll get drunk, unless of course you continue to drink while cooking and beyond.

Okay, where was I? I'll add another pretty picture. As you notice I buy Contadina, have for years and years, its consistently a finer product.

Question Time: Have you noticed anything missing from the ingredients? If you said to yourself "salt" you'd be right. I've rarely, almost never, had to add salt to this recipe. You be the judge after everything is done and simmering. If you feel you need to add some then by all means do, but for goodness sake use an outstanding finishing salt when it's plated. Why settle for less tasty and nutritious salt added to the sauce?

Recap (because I've bunny trailed): we have the onion, garlic, meat, dry ingredients, tomato cans (well not literally the cans that would be silly), and wine all in the pan and simmering. It's now time to add the grated parmesan cheese and I'm not shy, I usually throw in two handfuls of it.

TIP: don't buy some no-name cheap brand of parmesan, it will clump and stick to the friken bottom of the pan, not exactly the result we're after here.

I won't name the store but I bought some of a local chain's brand of grated parmesan and it was horrid. I liken it to that block-o-cheese (again, not naming names) or that equally fake, rubbery, stick to the walls of your arteries, sliced processed cheese crap for sandwiches. It's unfortunate, because it said it was 100% real cheese. All I know is that it was 100% crap when cooked.

For this particular dinner I opted to use an outstanding pasta called schiaffoni by Garofalo. It's fabulous because its texture and large size really holds up well under the sauce, I could even see layering it with a dollop of fresh ricotta, then pouring the sauce over top. When plating, don't forget to add lots of genuine parmesan reggiano!

Here's a great article to read regarding the differences of various parmesan cheeses by COOKS Illustrated.

Here's to good cooking and better times around the table.

Denisee Caprese Salad

2011-07-07T22:05:00.001-07:00

More than likely you've had a traditional caprese, and understandably...it's one of the most fantastic salads known to man. I mean really, who can resist fresh buffalo mozzarella and vine-ripened tomatoes!

I almost subsist on this salad and every now-and-then I like to mix it up by swapping out a couple of the ingredients. Here's my rendition of this Italian favourite.

fresh Buffalo Mozerella
fresh baby spinach leaves
roasted red pepper (a Spanish kitchen staple)
your favourite balsamic vinaigrette
grey salt
cracked peppercorns

Place your rinsed and drained spinach leaves in a bowl or plate. Slice the moz in 1/4" thick, or so – nows the time to be flexible – slices and place those on top.

Fork one of those red peppers out of the jar...be gentle, they usually tend to stuff a couple of whole peppers in there...and slice in long fat julianne-like strips.

Once you've accomplished that, lay the peppers across the salad then drizzle your vinaigrette and add the salt and pepper. Voilà. Salad magic.

Remember presentation is everything...don't just be throwing that stuff in a bowl!

Naan - Indian Flat Bread

2011-07-04T18:06:00.001-07:00

Do yourself a favour and make this bread. It's super easy! And goes absolutely perfect with the Moroccan Beef recipe I posted.

Here goes...In a big bowl mix together:

2/3 c warm milk ("warm" activates the yeast, make sure it's not too hot or it will kill the yeast)
2/3 c plain yogurt
1 egg (fyi, I have prepared this without the egg too)
2 T yeast
2 t canola oil
2 t baking powder

Blend this really good then add:

1 t sugar
2 t salt
3 3/4 c white flour or a mix of whole wheat and white
If you desire you can also throw in some diced garlic or finely chopped onion.

Knead the dough well then roll out a fist-size chunk. Lightly oil each side with olive oil, but if you really really don't want to you don't have to ;) This just makes the bread a bit more crispy on the outside. Repeat this process until all the dough is gone.

Hope you kept one of grandma's large cast iron skillets cuz now is when you need it. Throw that thing in the oven and set it at the highest temp it will go.

Once preheated toss the flattened bread onto the skillet and let it bake for about a minute per side. I find using the bottom of the skillet works just as good and it's way easier to get at with a spatula when flipping the bread. If you don't have a cast iron skillet a pizza stone will work too - yes husband, you can use it for more than pizza.

Word to the wise (weird saying since the "wise" rarely need instruction), you're baking at a high temperature so keep a close eye on things...you don't want to burn this wonderful Indian Naan!

Spicy Ginger & Garlic Shrimp

2011-07-04T14:18:00.002-07:00

Here's another down-and-dirty recipe that literally can be prepared in under 30 minutes - geesh ya can't beat that with hamburger helper! And these results are fantastic.

If you've been following you know I stock my pantry, fridge and freezer; buying with "complete meals" in mind. And I usually have a 2lb. bag of 21-25 ct. tail-on deveined raw shrimp in the freezer, pasta in my pantry and an excellent grade of parmesan cheese on hand. You may need to take a trip to the market, but remember to add these items to your shopping list on the regular - provided you actually enjoy the entree - so you'll always have something you can whip up real quick. I'll parenthetically add this; once prepared, this shrimp is excellent served hot or cold for salads or an appetizer. Or served hot as a tapas with crusty bread and Manchego cheese as well.

Here's what you'll need:

1 lb. 21-25 count shrimp (fresh or frozen, shell on or off doesn't matter, just make sure by the time you throw those puppies in the pan they're raw, peeled and deveined; oh btw if you're doing the peeling and cleaning, double the time.)
2-3 cloves garlic chopped
fresh ginger, 1-1 1/2 inch chunk, peeled and diced
cilantro
olive oil
red pepper flakes
sea salt
cracked peppercorns
pasta - your call, I prefer linguine
Primo Taglio Reggiano parmesan cheese

Start your water for the pasta, you'll be preparing and cooking the shrimp while the water is doing its thing. Here's a TIP: If you salt your water, add the salt once the water has begun to boil. Water takes longer to boil if you add the salt in the beginning.

Now grab your biggest and best saute pan. We've been through this before, I use Calphalon Commercial Hard-Anodized cookware and love it. You can still get the product at Amazon, (this pan at Amazon is similar to mine except I have the 16" instead of the 12") but Calphalon closed the Commercial business to concentrate on consumer cookware...very sad indeed!!

So once you've got the right cookware :) proceed with adding a good amount of olive oil to coat the pan. Heat it up, but not smoking and add the chopped garlic, let that caramelize a bit, next we'll toss in the shrimp.

Super easy part, I take the shrimp from the freezer, throw it in a colander, rinse it, let it drain, while I'm workin the garlic, then I put the shrimp in the pan. (The assumption here is that you've bought peeled and deveined shrimp.) You'll get some oil poppin around so don't panic, the pan cools down fairly quickly. I'd go into the reasons why I do this, but quite frankly I don't feel like it right now.

While the shrimp and garlic are being all happy, I dice up the ginger. By now your water should be boiling, you've added the pasta and you're watching it til it's cooked al dente. Don't over cook pasta it becomes mushy, soggy and gross. 8-10 minutes should do it for spaghetti, angel hair will take even less. Linguine around 12 max. I under-cook the pasta because it will be tossed in the pan with the shrimp, then plated, so the pasta continues to cook.

Back to the ginger, so ya got that all diced up, now go ahead and throw the ginger in the pan and give it a stir. TIP: Cooking fresh ginger too long makes it not only loose its zingy warm spicy flavour but can produce unwanted bitterness, so you want to add it toward the end.

Next we'll focus on the cilantro. You can buy fresh and give it a chop or do like I do and buy this stuff in a tube. Over the years I've opted for a product called Gourmet Garden because I wasted so much fresh cilantro - I just don't cook with it on the daily. The tubes are great and usually last about a month or so...I don't know what the actual product shelf-life is because I usually use it up before that. You'll find the line in the refrigerated produce section; there's quite a variety to choose from.

So now that we have the garlic, shrimp, ginger and cilantro together you'll turn your attention to adding the red pepper flakes, cracked peppercorns and sea salt. Give that all a toss (or stir if you haven't quite mastered that whole tossing-the-pan thing) then add your drained pasta. Hopefully you've timed it perfectly so you were able to go right from the boiling water to the colander to the saute pan. If you haven't, make sure to cool the pasta by running cold water over it or take the shrimp off the heat while the pasta continues to cook. It's a bit of a juggling act I know, but you can do it! Most of us are multitaskers anyway.

Now that the pasta has been added you'll want to adjust the seasoning accordingly. I like it super hot so usually lots of red pepper and cracked peppercorns go in. (This is all the "sauce" you'll need for this pasta dish.) After you've got it seasoned perfectly – you'll know when that is cuz you can't stop taste-testing from the pan – it's time for you to plate that stuff up. As I'm plating the food I use a finishing salt, either french grey salt or Alaea Hawaiian Red Sea Salt which adds a very unique flavour and is high in minerals. The finishing touch is freshly grated parmesan, don't be stingy, go ahead and indulge!!

I like to serve this with what I call a "fresh take on an old favourite"... Denisee Caprese Salad

Grilled Summer Vegetables

2011-07-03T13:26:00.004-07:00

With the abundance, and variety, of fabulous fresh vegetables available during the summer, why not take advantage of them on the grill too?

Here's another way-too-easy way to prepare a scrumptious dish that can go with anything you're planning to grill. Matter of fact, this bloody post took longer to publish than actually preparing the side dish (please note: if you're a vegetarian, this would read "main dish").

Since I'm preparing this right now and you're not, I get to pick out all my favourite vegetables. When you make it you can do the same. What I selected is:

1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 bunch asparagus
2 zucchini squash
2 yellow summer squash
1 lb. petite red potatoes
1 large sweet onion
fresh basil
fresh oregano
Sun Dried Tomato Vinaigrette
cracked pepper corn
sea salt or grey salt (Sel Gris) see salt guide

Obviously this recipes calls for an army of eaters...so if you don't plan on feeding an army, I suggest you modify proportions to suit your needs. Or you'll just have lots of leftovers to devour later. ;)

First, wash everything, then grab a chef's knife (handle please, not the blade), my knives are always sharp, but you may need to run the blade on a butcher's steel first. I like to cut everything up - save the potatoes they're small enough - into big chunks as pictured below. There's no right or wrong here, so have at it and cut the vegetables however you like them. Baring in mind that the smaller the pieces the faster the cook time. So if you're planning on grilling something that's going to take a long time leave the vegetables in sizable chunks. Or place the veggies on the grill later.

You'll need a large bowl to toss everything in after you get all your vegetables cut up. Once all the veggies are in the bowl, strip the leaves off the oregano and basil stems. Now you can either tear the basil up a bit or leave the leaves whole, your preference.

Crack fresh peppercorns (I use a mortar and pestle myself but you can use a pepper grinder set for "course") and toss those in the bowl. I'd add the routine "to taste here" but, seriously most people do that anyway so I'll forgo being mundane. The salt will be for finishing. DO NOT add salt at this time – salt pulls juices out of vegetables.

Pour the vinaigrette over the vegetables and toss with a wood angled spatula (it's just easier, plus the metal and vinegar don't have a chemical reaction). Add just enough to coat the vegetables, don't overdo it.

Now you're ready to grill, right? Not quite yet. Can't throw that bowl on the grill. So what I do is buy aluminum foil baking pans (unfortunately not picture in the grill photo above because the one I brought wasn't big enough), they're super easy for clean up, just throw away. (Did I say that out loud? I mean recycle people!) And, your good stuff doesn't get all charred by the grill.

There are two ways to grill these vegetables; roasted or steamed. Since I had to substitute my pan, the vegetables ended up "steamed". Otherwise, I would have roasted them by poking holes in the bottom of the aluminum pan and letting some of the juice release while they cooked on the grill. Roasting also adds more of the "char-grilled" flavour.

Cooking time depends on size of cut and volume. But I'd count on at least 20 minutes on a 450º grill if you like vegetables still "snappy" and not "soggy".

Down and Dirty Moroccan Beef

2011-07-01T20:18:00.003-07:00

You like one pan dinners? I got lot's of these. When I don't feel like cooking (my kids laugh, because "other mothers cook hotdogs"), I throw staples from the pantry, spices from my cupboard and what I got in the freezer (defrosted of course) into a pan...results? down and dirty – sometimes unexpected – recipes.

• grab a medium sized onion (whichever ya got, yellow, white) and chop it up
throw it in a large sautee pan with lid (I recommend the Calaphlon line of cookware)

• I always have peppers on hand, but you may need to get a yellow and red bell pepper, chop it up and throw it in with the onion.

Oh, and btw you need a very good grade virgin olive oil for sautéing - just sayin.

• After that has become a bit translucent, add a high quality beef, preferably Angus beef for stewing. Hang in here with me, cuz everything I do is unmeasured (don't worry you'll be graded on the bell). So if you have two pounds of beef stew on hand you'll have to be the judge of what the measurements of the other ingredients will be. There will be some level of cooking knowledge needed here...did I not say that in the beginning? Ooops, my bad.

• Once the beef begins to brown I like to add the spices, to warm them up and draw out the flavours and, selfish I know, the aromas. So at this point you'll need to have:

• a very high grade of hot curry (I usually buy Penzeys Spices)
• cumin
• cinnamon
• turmeric (fyi not too much)
• cardamom
• course black pepper
• sea salt

• After a few minutes I add a can of Contadina "crushed" tomatoes. Stir that around and add just enough water (fill the can with a little water and swirl it around to get the last remaining tomato) to almost cover the meat mixture.

The longer you cook it the better it gets...usually a couple of hours for me.

Serve with rice or potatoes and homemade naan.

Have fun!