Chinese Lemon Chicken

Originally published on March 3, 2015

Lemon chicken and my family go way back. It was one of the first dishes that I truly conquered when Brent and I first started dating, and after serving it several times, I didn’t want to become Debra from “Everybody Loves Raymond,” where it became the only thing I could make. I think I’ve avoided that (phew!) but do still tend to keep my eye out for new ways to make lemon chicken that are just as tasty as what I used to make, but with a new twist. When I came upon Chinese Lemon Chicken in The Recipe Encyclopedia, I was thrilled to try lemon chicken with an Asian flare. The book calls for a whole 3-pound chicken but chicken thighs were what I had on hand, so that’s what was used. I served it over top of fried rice and the entire dish was a thing of beauty.

Ingredients:

8 bone-in, skin-on chicken thighs
1 tablespoon soy sauce
1 tablespoon dry white wine
1 tablespoon lemon juice
2 teaspoons soft brown sugar

For the lemon sauce:

2 scallions, finely chopped
1/2 cup lemon juice
1/2 cup sugar
2 teaspoons dry white wine
1 teaspoon soy sauce
1 tablespoon cornstarch 
1/2 cup water
Salt and white pepper, to taste 

Directions:

1.) Preheat the oven to 350 degrees Fahrenheit. Pat chicken dry with paper towels and place in a casserole dish or, if using a whole chicken, on a rack in a baking dish. Combine the soy sauce, white wine, lemon juice, and brown sugar thoroughly and brush over the chicken.

2.) Bake the chicken for 1 hour or until the juices run clear, basting occasionally with the remaining soy mixture. Remove from oven and cover with foil for 10 minutes.

3.) While chicken is resting combine the lemon juice, sugar, white wine and soy sauce in a small pan set over medium heat. Blend the cornstarch with the water in a small bowl and add to the pan. Whisk until the sauce boils and thickens slightly. Add the scallions and season with salt and white pepper. Taste, and adjust seasoning if necessary.

4.) Serve and enjoy!

Meatballs, Sherry, and Potatoes

Originally published on March 4, 2015

Sherry is one of the ingredients that I’ve ventured into using just recently. It’s no more expensive than a regular bottle of wine, but it does bring a distinct something to any dish it’s added to. Wanting to know more about it, I was in luck to find that, along with this recipe, The Recipe Encyclopedia also includes a small tidbit on sherry, saying that it’s “a fortified wine usually served before dinner. Both dry sherry and sweet sherry are used in sauces, stews, and in chicken dishes, when it’s usually added just before serving.” Well this recipe doesn’t add it right at the end of cook time, but it does give the option of either sweet or dry sherry. I used dry sherry, as well as quartered regular potatoes rather the new potatoes that were called for.

Ingredients:

1 pound ground beef
1 pound ground pork 
1/2 cup fresh white bread crumbs
1/2 cup chopped fresh parsley, divided
2 cloves garlic, crushed
2 teaspoons sweet paprika, plus 1 teaspoon
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
1 tablespoon all-purpose flour
1/2 cup dry or sweet sherry
1 cup chicken stock
5 small potatoes, quartered

Directions:

1.) Combine meat, bread crumbs, 1/4 cup parsley, garlic, and 2 teaspoons paprika in a medium bowl and mix well. Using wet hands, roll the mixture into meatballs the size of walnuts.

2.) Heat the oil and butter in a medium pan; add meatballs. Cook over medium-high heat for 3-4 minutes until well browned. Remove from pan; drain.

3.) Add onion, 1 teaspoon paprika, and flour to pan and cook for 2 minutes while stirring. Add sherry and stock gradually to pan, stirring until mixture is smooth. Stir constantly over medium heat 2 minutes or until sauce boils and thickens.

4.) Return meatballs to pan, add potatoes. Cover, cook over low heat for 20 minutes until the meatballs are cooked through and the potatoes are tender. During the last minute of cooking, sprinkle with remaining 1/4 cup fresh parsley, and stir.

5.) Serve and enjoy!

Rolled Pancakes with Apple Pie Filling

Originally published on March 5, 2015

Well, this was my last week with The Recipe Encyclopedia that Chef Rob loaned me. As I flipped through it one last time I happened to come across this recipe for Rolled Pancakes. While many know that pancakes and I have a past, it really did seem like a twist of fate that I came across this particular recipe. Awhile ago, Rob had been telling me how he had made rolled pancakes before, and stuffed them with something very much like apple pie filling. So when I came across it in this book that he loaned me, well how could I not make them? The pancakes come from the book, while the filling comes from Rob’s idea and my execution of it.

Ingredients:

For the pancakes:

1 cup all-purpose flour
Pinch of salt
1 egg
1 1/4 cups milk 
1 tablespoon olive oil

For the filling:

4 Granny Smith apples, peeled and cubed
1 cup brown sugar
1/2 cup butter
1 tablespoon ground cinnamon 
1 teaspoon ground nutmeg
1 tablespoon vanilla extract

Directions:

1.) Sift the flour and the salt into a medium bowl and make a well in the centre. Add the egg and milk and whisk until smooth. Set mixture aside for 1 hour.

2.) Heat a frying pan over medium heat and add olive oil. Tilt pan to coat the surface of the pan and when hot, ladle in 1/2 cup of the pancake batter. Tilt the pan again to spread the batter out very thinly. Gently lift the edges with a knife and when golden, turn over and cook the other side. Transfer to a plate and repeat with remaining batter.

3.) When the pancakes are just about finished cooking, start making the apple pie filling. Place the 1/2 cup butter and brown sugar in a pan set over medium heat. Melt together, stirring frequently, for several minutes until the sauce is thick and bubbling. Add the vanilla extract, cinnamon and nutmeg and mix well before adding the peeled apples and tossing to coat.

4.) Place one pancake flat on a cutting board or flat surface and spoon approximately 2 tablespoons of the filling at one end. Start rolling the pancake over the filling, continuing until the entire pancake is rolled. Repeat with the remaining pancakes.

5.) Plate the pancakes and drizzle a bit more of the sauce and the filling on top before sprinkling with icing sugar.

6.) Serve and enjoy!

Cream of Roasted Carrot Soup

Originally published on March 6, 2015

When it falls on me to make the cream soup of the day at work, this is my favourite one to make. It started one day when there was little in the walk-in and I just didn’t really know what to do. Eyeing the 50-pound bag of carrots that we always have in there, I figured I could just roast a bunch off and then blend them up in a soup. You know what? The end result was pretty good, even without any stock or cream!

Ingredients:

8 large carrots, peeled and roughly chopped
1 onion, diced 
1 stalk celery, roughly chopped
3 cloves garlic, smashed 
1 bunch thyme leaves
2 dried bay leaves
2 tablespoons olive oil, divided
4 – 6 cups water
Salt
Black pepper
White pepper

Directions:

1.) Preheat the oven to 400 degrees Fahrenheit. Toss the chopped carrots with the 1 tablespoon of olive oil, salt, and a pinch of black pepper before placing them on a baking sheet or in a casserole dish. When the oven is at temperature, place the carrots in and roast for 30 – 40 minutes, until they are soft and just starting to brown. When done, remove from the oven and set aside.

2.) Heat the remaining tablespoon of olive oil over medium heat. When hot add the onions, celery, garlic, bunch of thyme, and bay leaves. Season lightly with salt, stir, and cook for about 5 minutes, just until the onions are soft and translucent. Add the carrots and stir.

3.) Fill the pot with enough water to just cover the carrots. Bring to a boil, then reduce heat to medium and simmer for 20 – 30 minutes.

4.) Remove the pot from the heat and remove the thyme and bay leaves. Transfer to a blender, in batches, and puree until smooth.

5.) If the soup has cooled down during the pureeing process, transfer it back to the pot and warm it over medium heat until hot. If the soup is still hot after pureeing, this step may not be necessary.

6.) Serve and enjoy!

French Onion Soup

Originally published on March 13, 2015

French onion soup is not like other soups. You can’t just throw a whole bunch of odds and ends into a pot, let them simmer for an hour or so, and then be left with a wonderful piping hot bowl of soup. Unfortunately, making this restaurant classic will take a bit more of your undivided attention, if not time (the soup should still come together in about an hour). There are two key things to remember when making French onion soup: the stock needs to be the best of the best, and your onions need to be carmalized. If you feel like your stock is sub-par, adding a beef bouillon cube can help; and don’t crank up the heat when cooking the onions. While you do want them to be caramel brown and tender, it will take at least 40 minutes for that to develop. Be patient. In the end, you’ll be happy that you were.

Ingredients:

3 tablespoons butter
4 medium Vidalia onions, peeled and halved lengthwise, then thinly sliced 
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon white sugar
1 1/2 cups dry white wine
6 cups beef broth
2 teaspoons sherry
4 tablespoons fresh thyme leaves
2 bay leaves 
2 cups store-bought or homemade croutons, or one baguette sliced into 1/2″ slices
8 slices thickly cut Swiss cheese 

Directions:

1.) In a large Dutch oven, melt 3 tablespoons of butter over medium heat. Add the oil and onions and cook until onions are softened, about 15 minutes, stirring occasionally. Add the salt, pepper and sugar and continue to cook, stirring regularly, until onions are deeply golden brown and carmalized, about 35 to 45 minutes more. Be sure to turn the heat down slightly if the onions start to brown too quickly.

2.) Add wine and raise to heat to high. Boil until almost all of the liquid has been reduced, 8 to 10 minutes.

3.) Add broth, sherry, thyme leaves and bay leaves to the pot. Bring to a boil then cover and reduce heat. Simmer for 20 to 30 minutes to let the flavours really develop. Taste, and adjust seasoning if necessary.

4.) Preheat the broiler and position the oven rack four inches below.

5.) Ladle the soup into four 16-ounce ramekins or oven-safe bowls and top with croutons or baguette slices. Place two slices of cheese on top of each bowl so that they slightly overlap and hang over the edges of the bowl.

6.) Place the soup under the broiler and let broil for two minutes or so, until the cheese is melted and bubbly.

7.) Serve and enjoy!

Argentinian Steak Salad

Originally published on March 25, 2015

Argentinian steak salad is a dish that comes straight from the restaurant. If you don’t think it looks tasty (and how could you not?), consider that we had it as a feature several months back and it was so popular that it found a permanent home on our new menu. It’s a combination of spicy roasted potatoes, roasted peppers, flank steak, and chimichurri – which is the official condiment of Argentina, hence the name. But, being served entirely cooked and mostly hot (with the exception of the chimichurri) don’t be surprised if it sparks the debate around your dinner table of what actually constitutes a salad. I’ve seen it happen a few times.

For the flank steak:

1 flank steak 
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons smoked paprika
1/2 cup of water 
1 teaspoon salt 
1/4 teaspoon pepper

For the spicy roasted potatoes:

3 pounds new potatoes, scrubbed and cut in half
2 tablespoons Montreal steak spice 
2 tablespoons olive oil

For the roasted peppers:

1 green pepper, diced 
1 yellow pepper, diced
1 red pepper, diced
2 tablespoons fresh thyme, chopped
1 tablespoon olive oil
Salt
Pepper

For the chimichurri:

1 cup fresh basil leaves
1 cup fresh parsley 
2 cloves garlic, minced
1 teaspoon red chili flakes
Juice of 1/2 lemon
1/2 cup olive oil 

Directions:

1.) Start by making the potatoes; they will take the longest. Preheat oven to 425 degrees Fahrenheit and toss the potatoes with the Montreal steak spice. Drizzle with olive oil, toss again to coat and spread out in a single layer on a baking sheet. When the oven is hot, put the potatoes in and roast for 35 – 45 minutes, until they are golden and fork-tender.

2.) When there are about 20 minutes left in cooking time for the potatoes, toss the diced bell pepper with the thyme, salt, pepper, and olive oil. Spread these out on a baking sheet and cook for 10-20 minutes, until they just begin to soften and darken around the edges. They should be done at the same time as the potatoes.

3.) Next cook the steak. Combine the onion powder, garlic powder, smoked paprika, salt and pepper. Add the water and combine. You want this to be the consistency of a rub, so add more water if necessary. Preheat an indoor or outdoor grill to medium-high heat and when hot, place the flank steak onto it. Cook for 7 minutes, then flip and cook for another 7 minutes. This will give you a medium-rare steak; cook longer if you prefer medium although I don’t suggest cooking flank steak to medium-well or well-done. When steak is cooked to your liking, remove from the grill and let it rest while you prepare the chimichurri.

4.) For the chimichurri, place the basil, parsley, garlic, red chili flakes, and lemon juice in a food processor. Pulse until everything is combined and broken down. With the processor running, slowly drizzle in the olive oil until the chimichurri is a smooth consistency and everything is well blended.

5.) Thinly cut the flank steak against the grain and remove the potatoes and roasted peppers from the oven.

6.) To plate, place the roasted potatoes in the centre of the plate. Add roasted peppers on top and then, several slices of the flank steak on top of those. Place a generous dollop of chimichurri on top.

7.) Serve and enjoy!

Garlic Parmesan Drumsticks

Originally published on March 26, 2015

When the new menu at work was still only being talked about, I was so excited to learn that Chef was trying to get chicken wings on it. Chicken wings are after all my very favourite food, and the thought that I’d constantly be within arm’s reach of them was something to get excited about. Unfortunately (or so I thought at the time), Boss Lady wasn’t thrilled with the idea, choosing instead to offer drumsticks. Can I be honest? I thought it was a bad decision, but it’s her restaurant, not mine. Turns out, she might just be starting a new trend because these are honestly some of the best drumsticks I’ve ever had. Seriously. Don’t be surprised if you start seeing drumsticks replace chicken wings at your favourite watering hole.

We offer them in three different sauces, but the Garlic Parmesan Drumsticks are so good, they’re the only ones I ever really order for myself. Now, you and I can both make them in our own kitchen. And how awesome is that?!?

Ingredients:

12 chicken drumsticks
2 tablespoons olive oil
1/2 cup butter
1/2 cup fresh parsley, chopped
1/2 cup Parmesan cheese
5 garlic cloves, minced
Salt
Pepper

Directions:

1.) Preheat oven to 425 degrees Fahrenheit and line a baking sheet with non-stick aluminum foil or parchment paper.

2.) Toss drumsticks with olive oil, approximately 1 teaspoon of salt, and a pinch of pepper. Lay the drumsticks in a single layer on the prepared baking sheet and place them into the oven. Cook for 30-45 minutes, until they are cooked through and the juices run clear. When drumsticks are finished cooking in the oven, remove them and set aside.

3.) Melt the butter in a large skillet set over medium heat. Add the garlic and the drumsticks and toss to coat. Add the Parmesan cheese, the parsley, and just a pinch of salt. Toss again to coat.

4.) Serve and enjoy!

Russian Dressing

Originally published on March 31, 2015

Russian dressing is that tangy, zesty dressing that is the trademark of Reuben sandwiches and some other dishes, including some crab dish that I will never be able to try. While the one we make at work is slightly different than this version, this one is very, very good. I doubled the recipe when I made it, because I love it so much; these measurements give you about 2 cups of Russian dressing.

And now, for a bit of history (and possibly the chance to make some cash)….

Russian dressing isn’t actually from Russia, it’s from New Hampshire, which is where James E. Colburn lived when he invented it. There are tons of variations, some using mayo while others use an oil and vinegar emulsion, some using ketchup while others use chili sauce or paste, and others include ingredients like horseradish and pimentos in theirs. Although we know all of these different varieties as Russian dressing today, when Colburn invented it, he originally called it “Russian Mayonnaise” and the first jars he made had this name on the label. If you can get your hands on one – and there are still some floating around – they can be worth tens of thousands of dollars! For real! So keep your eyes peeled and in the meantime, enjoy this tasty Russian dressing.

Ingredients:

1 cup mayonnaise
2 tablespoons ketchup
2 tablespoons pickle relish
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon coarse salt 
1/2 teaspoon freshly ground pepper

Directions:

1.) In a medium-sized bowl combine all ingredients. Use in Reubens, salads, and anywhere else you need some of the most delicious zip.

The Almighty Reuben

Originally published on April 1, 2015

Reuben sandwiches always remind me of my mom. I remember going out to eat with the family when a bunch of us were still just kids. If they had Reubens on the menu, my mom would flip-flap her menu closed, put it back on the table, and happily declare, “I’m having the Reuben.” I didn’t get it. Wasn’t a Reuben, after all, just a sandwich? Ladies and gentleman, I’m here today to tell you I was wrong. Reubens are not just another sandwich. They’re a mountain of ooey-gooey that sops out the sides while you’re eating and plop down onto the plate, leaving you with tons of little bits to happily scoop up and munch on. They’re filled with the very best smoked meat, sauerkraut brininess, and that dressing that will leave you smacking your lips for days. No, just another sandwich these are not. They are heaven, and totally unlike anything else.

As I get older, every day I find that I’m just a little more like my mother (that’s not a bad thing, she’s a good woman.) But it might never be more apparent then when I go out to eat. Because now, as you may have guessed, if I see a Reuben on the menu, I’ll promptly close that menu up, set it on the table, and joyously declare, “I’m having the Reuben!”

Ingredients:

2 slices of rye bread
2 tablespoons butter
2 tablespoons Russian dressing
2 slices Swiss cheese
1/2 cup sauerkraut
1 cup (about 8 ounces) of the best quality smoked meat you can find

Directions:

1.) Butter one side of each slice of rye bread and preheat an indoor grill to medium-high heat. When the grill is hot, lay the bread, butter-side down, on the grill and leave for about 5 minutes, until the bread is nicely toasted and has developed grill marks. Towards the end of cooking, slather the two tablespoons of Russian dressing evenly over each slice.

2.) In a skillet, heat the smoked meat over medium-high heat, just tossing and stirring it slightly. The point here is not to grill the meat, simply just to warm it through.

3.) When the meat is hot, add the sauerkraut right on top, then lay the two slices of Swiss cheese. Let sit, lowering the heat if needed, just until the cheese is melted.

4.) Place one slice of rye bread on a plate or cutting board. Using a spatula, scoop up the meat mixture and lay it as nicely as possible over the rye bread. Cover with the other slice of rye bread. Cut the sandwich in half.

5.) Serve and enjoy!

Creamy Pesto Pasta with Chicken

Originally published on April 2, 2015

This dish might seem like a lot of work at first. I mean, there’s the chicken that needs to be cooked and two different pasta sauces that need to be made, and, well – is dinner really worth it? Well yeah, when the end result is as delicious and satisfying as this one, it really is. Help yourself out by making both the pesto and the chicken the day before and all you’ll have left is the pasta and the Alfredo sauce to make the night of. Also, start cooking your Alfredo sauce before the pasta is cooking. If it finishes its end cooking time, you can simmer it on a very low heat on the stove until your pasta is ready to be tossed with it. With all these small cheats, a pasta dish that uses cooked chicken and two different sauces becomes a snap and definitely, definitely well worth it!

Ingredients:

2 fully cooked roasted chicken breasts, sliced thinly
1/2 pound spaghetti or other pasta of your choosing 
1 Alfredo recipe, store-bought or homemade
1 pesto recipe, store-bought or homemade
4 cups spinach 
1 onion, diced
1 tablespoon olive oil 
Salt
Pepper

Directions:

1.) Place the olive oil in a pan set over medium heat. When hot, add the onion and cook for two minutes, just until soft. Then add the spinach and cook, turning regularly, just until wilted. Season with salt and pepper and set aside.

2.) Bring a large pot of salted water to a boil on the stove and in a large separate skillet, start your Alfredo sauce.

3.) When the water is boiling, drop your pasta and cook for 8 – 10 minutes, just until the pasta is al dente and still has a bit of bite left to it. Remember that it will be cooking in another pan for a few minutes and can be cooked for longer, so don’t overcook it!

4.) When the pasta is finished cooking, reserve about 1/2 cup of the pasta water and drain the rest.

5.) If the Alfredo sauce is finished cooking, add in the spinach, the cooked pasta and chicken and stir well to combine. Then add 2 heaping tablespoons of pesto and stir again to incorporate.

6.) Cook in the large skillet, stirring and mixing occasionally, until everything has warmed through and the pasta is properly cooked. Taste and season with salt and pepper if necessary.

7.) Serve and enjoy!