Parisian Scrambled Eggs

Originally published on July 12, 2014

Right now I’m reading My Life in France, by Julia Child. It’s a wonderfully funny and interesting book, and is somewhat familiar to me since it’s what the movie Julie and Julia is based on, and I’ve seen that about a kabillion times. In the book, Julia speaks about a Chef Bugnard that was immensely helpful to her during her time at Cordon Bleu, and she speaks at great length about the time he showed her how to make scrambled eggs. Before I read that chapter, I thought everyone made scrambled eggs the same way. Throw the eggs into a bowl with some cream or milk, beat it all into submission, and then pour into a hot hot pan before again, beating it all and scrambling the whole mess up. Turns out, that’s the way Julia was doing it, and she was wrong. We all were.

No, according to Chef Bugnard, you have to beat the eggs only slightly before turning them into the pan, and for heaven’s sake, don’t add anything else to them just yet! Let them sit in a pan over low heat for a few minutes without touching them, and then add the milk or cream and start turning them over. The result?  Something that is much looser, much lighter, and much more custardy than the scrambled eggs we’re all used to. And to tell you the truth? While I think it’s worthwhile for everyone to try this method so they can determine for themselves whether or not they like it, I think I’ll leave this one to the Parisians.

Ingredients:

6 eggs, very lightly beaten
2 tablespoons butter 
2 tablespoons milk or cream 
2 tablespoons fresh parsley, chopped
Salt 
Pepper 

Directions:

1.) Place a skillet over medium-low heat. When hot, add the butter and when the butter has melted, add the eggs. Allow the eggs to sit in the pan for 3 minutes, and then slowly start loosening them up and scrambling them within the pan. After you’ve turned the eggs once, let them sit for one minute so the uncooked portions can cook some, and then turn them again before letting the eggs sit for another minute. Continue doing this until the eggs have almost set in the pan, but are still quite loose.

2.) Add milk or cream and lightly mix it into the eggs. Let the eggs sit for another minute, just until the liquid has been absorbed, and then remove the entire mixture from the heat.

3.) Season with salt and pepper, sprinkle with the fresh parsley and mix to combine the seasonings.

4.) Serve and enjoy!

Perfect Scrambled Eggs

Originally published on July 13, 2014

Because I turned my nose up at the idea of Parisian scrambled eggs yesterday, I thought it only fair to bring you my version of perfect scrambled eggs today. These are small little mounds of eggs that are light and fluffy and, even have a little bit of onion in them (because I love an extra little bite in my scramble.) I also find that the sour cream gives these eggs even more lift than regular cream or milk, and a little bit of zip too. They’re not like custard at all (because if I want custard, I’ll make custard) but instead, are just perfect scrambled eggs.

6 eggs
2 tablespoons sour cream 
1 green onion, sliced 
3 tablespoons butter 
Salt 
Pepper 

Directions:

1.) Lightly beat the eggs together with the sour cream and set aside.

2.) Melt the butter in a skillet over medium-high heat. When melted, add egg mixture and allow it to sit for just one minute (or even less), until the bottom is set. Scrape the egg with a spatula in order to scramble, and then add green onion slices. Mix and scramble again and then take off heat so that the egg does not over-cook. Season with salt and pepper once it’s off the heat, as seasoning sooner can make the eggs rubbery.

3.) Serve and enjoy!

Chicken Roulade

Originally published on July 14, 2014

Can I ask you what, exactly, is the difference between chicken roulade and chicken involtini? Before I started making this dish, I thought there was a big difference. But as I started making it, I couldn’t help but notice just how similar the two are. So what is the difference?

As far as I could tell, there are three. The first, involtini is typically made with some type of cheese. It doesn’t really matter which, but it’s usually mozzarella or Parmesan. Second, ivoltini is also usually served on spaghetti sauce, or with spaghetti sauce draped over it. Roulade is not. And third, roulade is a French dish, while involtini hails from Italy.

All of this being said, if you start preparing roulade and get to thinking that it’s a lot like making involtini, there’s a reason for it. The two are very similar.

Ingredients:

4 boneless, skinless chicken breasts
6 cups fresh spinach, stems removed
1 onion, diced 
4 garlic cloves, minced 
1 tablespoon olive oil, plus 2 
Salt
Pepper 

Directions:

1.) Preheat the oven to 450 degrees Fahrenheit.

2.) Add 1 tablespoon of oil to a skillet and place over medium heat. When hot, add onion and garlic and saute just until onion is soft and both ingredients start to become fragrant. Add spinach and start turning so all leaves have a chance to wilt. When all the spinach has wilted some (but not completely into thin green strands,) season with salt and pepper and remove from heat. You still want the spinach to have a little bit of body to it.

3.) One by one, lay the chicken breasts between pieces of parchment paper or plastic wrap and pound them lightly until they are all of even thickness. Season on both sides with salt and pepper.

4.) Lay one chicken breast flat on a work surface and place a handful of the spinach mixture right onto it, laying it right down the centre of the breast. Start at the narrowest end of the chicken breast and begin rolling it up along the spinach mixture, rolling the chicken around itself. Make sure you roll the breast tightly, or it will come undone while cooking. When finished rolling, secure with toothpicks to keep the chicken breast tightly rolled. Repeat with each remaining chicken breast.

5.) Add 2 tablespoons of olive oil to a cast iron skillet set over medium-high heat. When hot, add each of the chicken breasts, placing them on the side of the breast that does not have the seam. Sear for 3 – 5 minutes, just until the chicken breasts have browned on that side. Then, turn the breasts, turn off the heat on the stove, and place the cast iron skillet into the oven. Cook for 15 – 20 minutes, until the chicken has just cooked through, but do not overcook it, or it will end up being very dry.

6.) Remove chicken from oven, set on a work surface, and cover with foil. Allow to rest for a few minutes before slicing on a bias and fanning slightly.

7.) Serve and enjoy!

Jul

Dijon Breaded Pork Chops

Originally published on July 15, 2014

I love Michael Smith. He not only creates beautiful and tasty food, but he makes it accessible to everyone from other chefs, to the home cook that has just started cooking for their family. I don’t think I’ve ever seen him make these specific pork chops, but I did watch him slather lamb chops in Dijon one day, a day that I just happened to have pork chops in my fridge. They’re much like breaded pork chops, as I knew they would be, but they bring a little extra zip to the meat. And because you’re breading the pork, it won’t dry out in the oven, which is always a concern when you’re cooking any kind of pork. Breading pork chops this way is also nice when you don’t want to deal with the mess of fully breading the chops, or when you don’t have flour or eggs on hand.

Ingredients:

4 bone-in pork chops 
6 – 8 tablespoons Dijon 
2 cups bread crumbs 
1/4 cup Parmesan cheese 
3 tablespoons dried thyme 
2 tablespoons butter, melted 
Salt 
Pepper 

Directions:

1.) Preheat the oven to 400 degrees Fahrenheit and pat the pork chops dry. Line a baking sheet with parchment paper.

2.) In a large bowl combine the bread crumbs, the Parmesan cheese, dried thyme, and a pinch of salt and pepper.

3.) Slather the chops on both sides with Dijon mustard. If you want to keep the mess down, slather one side and then place that side down into the bowl of bread crumbs. While the chop is in the crumbs, slather the other side with Dijon and then flip it over to coat the other side in bread crumbs. As you’re finished breading the pork chops, place them on the parchment-lined baking sheet.

4.) When all of the chops have been breaded and are on the baking sheet, drizzle the melted butter over top of them.

5.) Place the pork chops in the oven and bake for 30 – 35 minutes, until the chops are fully cooked through. When they are done, remove the chops from the oven, tent with foil, and allow them to rest for several minutes.

6.) Serve and enjoy!

Red Slaw

Originally published on July 16, 2014

I go back to my hometown a couple times a year, and I always love doing foodie experiments while I’m there (and I don’t think anyone minds being my guinea pigs.) This past visit, we had an abundance of red cabbage to work with and so, after several other red cabbage experiments, I threw it together with some veg to make a coleslaw and use up the last of it. It wasn’t any different than making any other type of coleslaw, but because red cabbage is more bitter than other cabbage, you do have to make up for that with either sweeter veggies or a sweeter dressing (not too sweet mind you, we’re not talking dessert here.) I chose sweet, sweet peppers and added a couple of teaspoons of honey.

Ingredients:

1/2 head red cabbage 
1/2 sweet Vidalia onion 
5 or 6 radishes, thinly sliced
1 yellow pepper, thinly sliced 
1 cup mayonnaise 
3 tablespoons white wine vinegar
2 teaspoons honey 
Salt 
Pepper 

Directions:

1.) Start by making the dressing. Combine the mayonnaise, white wine vinegar, honey, and a bit of salt and pepper. Stir to thoroughly incorporate all of the ingredients and then let sit for a few minutes so the flavours can marry.

2.) To a large bowl add red cabbage, Vidalia onion, radishes, and yellow pepper. Taste the dressing and adjust seasoning if necessary. Then pour over top of salad ingredients and mix so that all vegetables can become lightly coated in the dressing.

3.) Serve and enjoy!

10 Minute Chops

Originally published on July 19, 2014

Sometimes you just don’t have a lot of time to get dinner on the table and on those nights, it’s helpful if you can keep a few tips in mind. For me, it means using a quick-cooking protein (us carnivores rarely go meatless around here,) that doesn’t require a long marinating time, and it also means cooking it on the stove. Have you ever realized how much quicker things cook on the stovetop than they do in the oven?? It’s remarkable! So for this quick-cooking meal…..

I used boneless pork chops that don’t only cook really fast, they’re also super cheap – usually about $5 for a package of 6 or more. (Buy them on sale and you get two packages for that price.) When ready to cook, I threw together my tried-and-true BBQ rub and let it sit for just a few minutes. Of course, you could make these 15 minute chops if you wanted that flavour to be even stronger, but it was pretty intense with just the few minutes I gave it.

Ingredients:

6 small boneless pork chops
2 tablespoons onion powder 
2 tablespoons garlic powder 
1 tablespoon chili powder 
1 tablespoon paprika 
1 tablespoon cumin
1 tablespoon ground coriander 
2 tablespoons olive oil 
Salt 
Pepper 

Directions:

1.) In a large bowl combine onion powder, garlic powder, chili powder, paprika, cumin, coriander, salt, and pepper. Taste, and adjust seasoning if necessary.

2.) Add chops to the bowl and quickly rub the spices all over them, making sure the chops are fully coated. Let sit for a minute or two while you get your skillet ready.

3.) Place a large skillet over medium-heat and add the olive oil. When oil is hot, add chopsto the skillet one by one, shaking any excess rub off of them as you take them out of the bowl.

4.) Cook the chops for four minutes on one side, then flip and cook for another three minutes on their other side.

5.) Remove chops from the skillet, and place them on a serving platter.

6.) Serve and enjoy!

Raspberry Crumble Pie

Originally published on July 20, 2014

Sometimes I can’t decide whether I want a crumble or a pie, so why not combine the two and get the best of both worlds? My younger daughter loves this dessert because she’s “not a big fan of pie” (her words, and she’s 6) but it’s got that sweet and crunchy crumble topping, so it’s not really all pie. I love it because the filling is sweet and tart and well, I’m also a sucker for that topping. It’s raspberry season, so that’s what ended up in this pie but you could use just about any berry and they can be fresh or frozen, so you can enjoy it all year round!

Ingredients:

For the pie:

1 prepared pie crust
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract 
1 cup white sugar 
1 pinch salt
1/3 cup all-purpose flour
3 cups raspberries

For the topping:

1/2 cup brown sugar
1/2 cup all-purpose flour 
1/2 cup chopped almonds
1/4 cup butter, chilled and cut into cubes

Directions:

1.) Preheat oven to 400 degrees Fahrneheit.

2.) In a large bowl, beat eggs until they are a light yellow. Whisk in sour cream and vanilla. In a separate bowl, combine sugar, flour, and salt together. Stir into egg mixture, then gently fold in raspberries. Pour into prepared pie crust.

3.) Place in the preheated oven and bake for 30 to 35 minutes, until the centre is just about set. Meanwhile, make the topping by combining the brown sugar, all-purpose flour, and almonds. Cut in the chilled butter, until the entire mixture resembles coarse crumbs.

4.) Remove the pie from the oven after its first bake time. Sprinkle with the topping mixture and place back in the oven. Cook for 10 – 15 minutes, until the topping is golden brown and crunchy.

5.) Remove from oven and place on a wire rack to cool completely.

6.) Serve and enjoy!

24 Hour Chicken

Originally published on July 22, 2014

Something serendipitous happened in my kitchen several weeks ago. I had prepared a marinade for some chicken breasts, got them swimming in it in the fridge, and was just waiting for them to have a little soak before I threw them on the grill. Then, my kids both burst through the front door, excited that their school barbecue was that night. Could we go, could we go?!?!? Of course we could, but what was I to do with this chicken I had ready and just waiting to be cooked? Nothing, except keep it exactly where it was and leave it for the next night. Turns out, letting it sit and marinate for 24 hours was one of the best things I could have done. Because sometimes you need a super quick recipe to get you through, and other times, patience is bliss.

Ingredients:

4 bone-in, skin-on chicken breasts
3/4 cup mint leaves
3/4 cup cilantro
1/4 cup Thai basil
4 garlic cloves, smashed 
2 green onions, roughly chopped
2 tablespoons ginger 
1 tablespoon chili pepper flakes 
Zest and juice of 1 lime 
1 tablespoon rice vinegar
1 – 2 tablespoons water 
Salt 
Pepper 

Directions:

1.) Into a blender place: mint leaves, cilantro, Thai basil, garlic cloves, green onions, ginger, chili pepper flakes, lime zest and juice, rice vinegar, pinch of salt and pepper, and water. Puree until smooth.

2.) Pat chicken breasts dry and place them in a shallow casserole dish. Gently lift the skin of the chicken and push some of the marinade between the skin and the meat. Lay skin back down and pour the rest of the marinade over the outside of the chicken. Cover with foil or plastic wrap and place in the fridge. Leave for 24 hours.

3.) When ready to cook, turn one side of an outdoor grill to medium heat, oil the grates, and close the lid. When the entire grill has preheated, lay chicken breasts, skin-side down, on the side of the grill that has no direct heat. Close lid and allow to cook for about 10 minutes. Turn chicken and allow the other side to cook for another 10 minutes, or until chicken is completely cooked through. (Check by checking the juices and seeing if they run clear, or by checking an instant-read thermometer that reads 165 degrees Fahrenheit.)

4.) Remove chicken from the grill and allow to rest for 5 – 10 minutes.

5.) Serve and enjoy!

Not Your Average Boiled Beets

Originally published on July 23, 2014

Take any vegetable, boil it for a good 45 minutes, and when you remove it from the water you’re pretty much guaranteed that it’s going to be flavourless and completely boring, right? Well, that might be true for most vegetables, but when you’re talking about beets, it’s a whole other story. Especially when you (once again) skip the grocery store and head to a Farmers’ Market to get them. Trust me, it will be well worth any extra effort you took to get there once you’re sitting around your table with the most delicious produce you’ll find, and we can only do it for a couple more months before we’re back to depending on the big chains. So, we may as well take advantage now.

But oh yes, back to the beets. Once you take them out of the piping hot water, take a slice off one and just try it. You will have never had anything so delicious, so tender, and so sweet! I’ve had beets before but I couldn’t believe the sweetness of these particular beets! You could serve them just like that, and they’d be a perfectly beautiful side to any meal, or you can use just a few ingredients to jazz them up a little bit. Either way, these are really, really good.

Ingredients:

6 medium-sized beets 
3 cloves garlic, whole and peeled 
1 green onion, chopped (I used the green and the white) 
2 tablespoons balsamic vinegar 
2 tablespoons olive oil 
Salt
Pepper

Directions:

1.) Place the beets and the garlic cloves in a pot and cover with water. Place them on the stove over high heat and bring to a boil. Lower heat to a low boil, and cook for approximately 45 minutes, until the beets are tender. Remove the garlic and the beets to a plate and allow to cool slightly.

2.) Once the beets have cooled enough that you can handle them, slip their skins off (this will be very easy to do once they have been cooked.) Slice the beets in about 1/4″ to 1/2″ slices and place them in a serving bowl. Chop boiled garlic and add that to the beets, along with the green onion, balsamic vinegar, olive oil, and a pinch of salt and pepper. Toss, taste, and adjust seasoning if necessary.

3.) Serve and enjoy!

Meatloaf with Bacon Gravy

Originally published on July 25, 2014

I love meatloaf. I mean, I love love love meatloaf. I don’t even know why I love it so much, really. Maybe it’s because I grew up on it and my grandma knew her way around a good meatloaf. Maybe it’s because you can do so much with it, and still keep true to the basic foundations of the dish. Maybe it’s because every time I make it, I think about that old King of Queens episode where Carrie says, “The one good thing about being married to Doug is that you get real good at shaping meat into a big pile.” Truthfully, I think there’s just somuch to love about it, I can’t see why anyone wouldn’t. Especially when you add bacon and gravy not just on the side, but inside the actual loaf itself.

Ingredients:

2 pounds ground beef 
1 onion, diced and divided 
3 cloves garlic, grated or minced 
1 cup bread crumbs 
4 cups gravy, divided (I used leftover gravy from the brisket I had made the night before, but you can make your own or use packaged) 
1 egg, lightly beaten 
2 teaspoons balsamic vinegar 
2 tablespoons fresh thyme
2 tablespoons fresh rosemary, chopped 
6 slices bacon, chopped
1 Portobello mushroom, diced 
2 tablespoon vegetable oil, divided
Salt 
Pepper

Directions:

1.) Preheat oven to 350 degrees Fahrenheit and lightly oil a loaf pan.

2.) Place one tablespoon vegetable oil in a skillet over medium heat. When hot, add chopped bacon and cook until all pieces are brown and crisp. Remove to a plate lined with paper towel and set aside. Reserve bacon fat in the skillet.

3.) Place bread crumbs in a small bowl and pour 1 cup of gravy over top. Stir to combine and let sit.

4.) In a large bowl combine the ground beef, half of the diced onion, garlic, egg, balsamic vinegar, thyme, rosemary, a pinch of salt and pepper, and half of the cooked bacon. Add the gravy-soaked bread crumbs. Mix to thoroughly combine all ingredients, then shape into a loaf and place in the prepared loaf pan. Brush evenly over the top one tablespoon of vegetable oil.

5.) Place meatloaf in the preheated oven and cook for 60 – 70 minutes, until loaf has completely cooked through. Then, remove from oven and allow to rest for about 10 minutes. This will help keep your meatloaf from falling apart when you move it out of the pan to slice it.

6.) While loaf is resting, prepare the gravy. Heat the bacon fat still in the skillet over medium heat. When hot, add the other half of the diced onion along with the Portobello mushroom. Stir to coat everything in the fat and then let cook for 5 – 10 minutes, until mushrooms have just started to brown and onion is soft. Then add the remaining 3 cups of gravy and and the remaining bacon pieces and stir. Allow to cook for about 5 minutes, so that all the flavours can marry, and the gravy can heat through.

7.) After meatloaf has rested, slice into 1″ slices and pour a little bit of the gravy over top. Serve the remaining gravy on the side at the table.

8.) Serve and enjoy!