The Classic Bloody Mary

Originally published on June 23, 2017

I have always been fascinated by the classic cocktail, Bloody Mary. It’s not so much about the actual drink, or even the liquor in it, but all of those yummy garnishes that stick out of the top of the glass. Of course, it all started with just a celery stalk but people have taken it to a whole new level, adding pickle spears, asparagus, pepperoncini, cherry tomatoes, and even chunks of cheese and sliders. Yes, little burgers on top of your drink! How fun is that?

Here I’ve kept it to just the classic version. It was my first time enjoying one and so, I wanted to get the full purely authentic experience. And I have to say, while celery is one of my favourite vegetables, the actual drink was pretty good too. If you’re not a fan of vodka, you can substitute tequila, but it then becomes a Bloody Maria (which not only sounds really fun but probably tastes just as good!)

And of course, if you don’t have a severe shellfish allergy you can also substitute the plain tomato juice for Clamato, making it a Caesar. Being that the Caesar originated in Canada in 1969 at the Calgary Inn (now known as the Westin Hotel), it’s a perfect cocktail for the upcoming Canada Day weekend!

Ingredients:

  • 1/2 cup tomato juice
  • 1 1/2 ounces vodka
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • 3 dashes of hot sauce, such as Tabasco or Frank’s
  • 1/4 teaspoon lemon juice
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 lemon wedge
  • Celery seed, for garnish
  • 1 celery stalk, for garnish

Directions:

1.) Place about 1/4 cup of celery seed on a plate. Run the lemon wedge, flesh-side down, along the rim of a tall cocktail glass. Turn the glass upside down and place the rim in the celery seed. Turn the glass back and forth a bit to make sure the entire rim is coated.

2.) Fill the glass with ice cubes and then pour in the tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce, lemon juice, salt, and black pepper. Using a straw or spoon, mix the drink very well to distribute all ingredients evenly.

3.) Garnish with a celery stalk and anything else you wish to sit atop your drink!

4.) Serve and enjoy!

Chocolate Pudding

Originally published on July 10, 2017

It has been a busy time lately! I’ve been moving, unpacking, getting a new house organized and of course, working so I can still keep my job throughout it all. Before the big move, there was a lot of takeout going on, as we used up all our food and didn’t want to buy more just so we’d have to move it and risk it all going bad before getting it into the new fridge. Needless to say, after just a few days, I was sick of it.

So when we finally got things a bit settled, I walked into my beautiful brand new kitchen, desperate to cook. But being a bit tired, I also didn’t want to do anything that was particularly labour-intensive. I just wanted to make something that was beautiful, comforting, and of course, delicious. Chocolate pudding seemed to be the answer (because really, when isn’t chocolate pudding the answer?)

Ingredients:

  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

Directions:

1.) In a medium saucepan, with no heat under it just yet, whisk together the sugar, cornstarch, salt, and cocoa powder. Very gradually using just a few tablespoons at a time, whisk in milk making sure all the cornstarch is dissolved. Whisk in egg yolks.

2.) Place the saucepan over medium heat and whisk constantly until the first large bubble appears. Reduce heat to low and continue to whisk for 1 minute. Remove from heat and immediately pour through a fine mesh sieve, into a large bowl. I find it easiest to do this using a rubber spatula to push the pudding through the sieve.Stir in butter and vanilla while the chocolate pudding is still piping hot.

3.) Place plastic wrap directly onto the surface of the chocolate pudding to prevent a skin from forming. Chill at least 3 hours and up to 3 days.

4.) Serve and enjoy!

Rice Balls (Arancini)

Originally published on July 24, 2017

I had my first rice balls about a year ago. My grandma was in the hospital (she’s much better now) and one of the only shining lights was that there was this fantastic Italian grocery store my mom knew about close by. We picked up a bunch of good stuff, along with ready-made rice balls to go along with our dinner one night. I bit into my first one, and I was in love. I knew I’d be making these again and again at home. But what I didn’t know was that while I would try and try, it wouldn’t be until nearly a full year later when I finally mastered them. Once you know a few tricks, they’re easy to pull together. But without those tricks, you’ll end up with a lot of rice that’s fallen apart and been left swimming in random places throughout your breading station.

First, start with risotto. Plain old rice is not going to work here; I think it has something to do with the starch content of Arborio rice that other rice just doesn’t have. But even though I don’t know exactly why regular rice doesn’t work, I do know that it doesn’t.

Next tip, the risotto needs to be cold. The dish actually stemmed from Italians simply trying to use up their leftover risotto, which they wouldn’t heat up before preparing the rice balls. Again, I’ve tried to just make risotto and once it cooled enough to be handled, I’d try forming it into balls. Does not work, my friends. It needs to sit in the fridge for at least two hours, or in the freezer for 30 minutes, before it’s cold enough to hold a ball shape.

Third and finally, I’ve seen Giada De Laurentiis make her rice balls using a breading station complete with flour, milk and seasoned bread crumbs. That would make the most sense to me, too, but I find sometimes the rice balls simply don’t hold up to all that handling and this is when they can start to fall apart. Even if you’re using risotto and even if it’s cold when you start. Again, I don’t know why, but I know it happens. I start with this setup, but if I find the balls are a bit delicate, I simply just rolls them in milk and bread crumbs and sometimes even, just bread crumbs alone. The picture above is a mixture of all three and honestly, you couldn’t tell the difference between one or another.

One last word before we get on with the rice balls recipe. Traditionally these are stuffed with meat and sauce (often a ragu) and peas. I was just trying to whip up a quick and delicious lunch so I did away with all of that and didn’t even put a hunk of cheese in the middle (Giada would be so ashamed.) They were still amazing, especially with the quick tomato sauce I made on the side for dunking. YUM!

Ingredients:

  • 2 cups leftover risotto
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour
  • 1 cup milk (or a few eggs, if you prefer)
  • 2 cups bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Oil, for deep frying

Directions:

1.) Stir the beaten egg into the leftover risotto and place in the fridge while setting up your breading station.

2.) Set up the breading station by placing the flour in a large mixing bowl, the milk in another, and the bread crumbs in another. To the bread crumbs add the Parmesan cheese, basil, oregano, and salt and mix well.

3.) Take about 2 tablespoons of the risotto mixture and form into a ball. Once it holds its shape, dredge it in the flour,lightly shaking off the excess. Drop it into the milk (or eggs) and roll to ensure the entire rice ball is coated. Let the excess drip off and then roll the ball around in the seasoned bread crumbs. Move to a plate and repeat with the remaining risotto.

4.) Heat the oil up to about 375 degrees Fahrenheit over medium-high heat. If you don’t have a fryer thermometer, place the handle of a wooden spoon straight up, but touching the bottom of the pan. If small bubbles rise rapidly along the handle, the oil is hot enough.

5.) Drop three or four rice balls into the oil at one time and let them fry until they are golden brown, about 5 minutes. Turn with a slotted spoon once during cooking. Remove to paper towels to drain, lightly salt again if you wish, and continue frying remaining rice balls.

6.) Warm up some tomato sauce to serve on the side then serve, and enjoy!

Prosciutto and Broccoli Quiche

Originally published on August 2, 2017

Have I ever told you about just how much my kids love quiche? I mean, I love quiche, but every time I make it, I wonder how they’ll react to it. And they always scarf it down. You think I’d learn by now. When it came to this particular quiche, I loved it more so than I have others I’ve made – and my kids both had seconds. So yeah, it’s good.

To be fair, I think the thing we all liked best about it was the crust. I’ve made pie crust before. Only about a hundred times. And it’s always fine. It’s not particularly offensive, you can cut it with a fork. It’s fine. But this crust. Oh my. I had just happened to come across a pie crust from the James Beard Foundation and thought I’d give it a whirl. Oh. My. God. I finally know what people are talking when they talk about light, flaky crusts. It was so good, I could have happily munched on that alone for dinner.

Of course, you can use store-bought crust (something I had done more than not until I found the Foundation’s recipe), or you can use your own favourite pie crust recipe. And while I will be sharing the Foundation’s pie crust recipe soon (it’s not right I keep that all to myself), for now, on with the quiche!

Ingredients:

  • 1 9″ pie crust 
  • 1 tablespoon olive oil
  • 1 cup of broccoli florets (I like to chop them pretty small for quiche)
  • 1/2 onion, diced
  • 2 cloves of garlic, minced
  • 6 slices proscuitto, diced
  • 1 1/2 cups heavy cream
  • 6 eggs
  • 1 cup mozzarella cheese, shredded
  • Salt, to taste
  • Black pepper, to taste

Directions:

1.) Place the pie crust into a pie pan and trim the edges, if needed. Set aside. Preheat the oven to 375 degrees Fahrenheit.

2.) Heat the olive oil in a pan over medium heat. When hot add the onion and saute for about 3 minutes, until it begins to sweat and turn translucent. Add the broccoli, stir and cook for one more minute. Add the garlic and a pinch of salt. Give it one last stir and cook for just 30 seconds. Remove from heat and set aside.

3.) In a large bowl, whisk the eggs and cream together with a large whisk. Continue beating for several minutes. This is the only chance you have to get a lot of air into those eggs, which will make your quiche rise up and become magical. Using a large whisk also helps with this because the bigger the end of your whisk, the more air it’s getting into those eggs.

4.) When you’ve had enough of whisking, add the broccoli mixture to the eggs, along with the prosciutto and shredded cheese. Give everything one last whisk and pour it into the prepared pie crust.

5.) Place the quiche into the preheated oven for 10 minutes. Then turn the heat down to 325 degrees Fahrenheit and bake for another 30 minutes or so, just until the quiche is set. You’ll be able to tell this because the quiche will be fairly firm with just a little bit of jiggle in the middle.

6.) Remove the quiche and allow it to cool for at least 20 minutes before slicing and serving. This will also help it set and help you keep your quiche in the quiche!

7.) Serve and enjoy!

Taco Egg Rolls

Originally published on August 19, 2017

We’re big taco-eaters around here and anyone who’s been following the blog for any length of time knows that this is one food that I love to play around with. But when you put cheese, beef, and tomatoes together, there are truly endless possibilities! This recipe for Taco Egg Rolls does away with the hard shells and the soft tortillas and replaces them with egg roll wrappers that aren’t quite deep-fried, but do bubble away in a glistening pan of oil. I got the idea from a video my sister-in-law shared on Facebook, but now you have the whole thing written out step-by-step. You also have the recipe for my new favourite way to enjoy tacos!

Ingredients:

  • 2 tablespoons olive oil  
  • 2 pounds lean ground beef  
  • 2 tablespoons taco seasoning  
  • 1 egg  
  • 1 package egg roll wrappers (about 20)  
  • 1 cup pico de gallo  
  • 1 cup Cheddar cheese, shredded  
  • About 3 cups of vegetable oil, for frying

Directions:

1.) Heat the olive oil in a large frying pan over medium-high heat. When hot add the ground beef, crumbling it in your hands as you do. Stir and cook for about 7 minutes, until the ground beef is completely browned. Add the taco seasoning, mix, and cook for another 2 minutes. Remove from heat and set aside.

2.) Beat the egg lightly with about two tablespoons of water. One by one, lay an egg roll wrapper onto a counter or other work surface so that it looks like a diamond with points at the top, bottom, and sides. Place a damp paper towel over the egg roll wrappers you’re not using so they don’t dry out as you work. Lay about two tablespoons of ground beef into the middle of the egg roll wrapper and top with about a teaspoon of pico de gallo and a couple of teaspoons of Cheddar cheese.

3.) Brush all sides of the egg roll wrapper with the egg wash mixture. Starting with the side closest to you, fold the egg roll wrapper over the filling. Lift the ends up over the portion of the wrapper you just folded and press lightly to seal. Continue rolling the egg roll (again, using the side closest to you) until the egg roll is fully rolled and the filling is sealed inside.

4.) Repeat steps 2 and 3 until all egg rolls are assembled. As you assemble each egg roll, lay a damp paper towel across them so they don’t dry out.

5.) Heat the vegetable oil in a large cast iron skillet over medium-high heat. When hot, add the egg rolls, seam-side down, one at a time. Only place four or five in at a time so they all cook and brown evenly. Cook for about two minutes per side, just until nicely browned, then remove to a paper towel to drain any excess oil. You can lightly salt them at this point, if you wish. Continue frying the remaining egg rolls and draining on paper towel.

6.) Serve and enjoy!

How to Make Cloud Eggs

Originally published September 5, 2017

Those who know me well know that if I’m pressed to give an opinion about the one perfect food in this world, my answer would be eggs. Every. Single. Time. It used to be due to the fact that there’s just so much that can be done with eggs. You can whip them, you can use them to bind other food, or you can simply cook it to your liking and enjoy an egg in its own beautiful simplicity. My love for this perfect food then graduated to finding things to stuff them in – namely, bell peppers and avocados. But what if you stuffed an egg inside an egg? It’s something I would have never thought of if I hadn’t been lucky enough to get a glance of this concoction of Cloud Eggs on Instagram.

I immediately wondered what it was and how to make it; and the answer was so simple. It’s one beautiful egg, with the white and the yolk prepared somewhat separately. And it’s one of the biggest trends with millennials these days. All you do is separate the eggs, being verycareful not to break the yolks, which is even harder to do before they’ve been cooked. The whites get a quick whip and an even quicker bake in a very hot oven and when done, you’ve got an egg on your plate that resembles the sun peaking out from the clouds. I’m not one that compares the food on my plate to art but using this method, I just couldn’t help it. So move over avocado toast, an egg is about to take the throne!

Ingredients:

  • 2 – 4 eggs (or however many you want to make!)
  • 2 – 4 tablespoons of Parmesan cheese (you want about a tablespoon of cheese for each egg)
  • A small pinch of salt for each egg

Directions:

1.) Preheat the oven to 450 degrees Fahrenheit. Cover a baking sheet with parchment paper (or use a naturally non-stick cast iron pan like I did and forget about the parchment).

2.) While being extremely careful, separate the egg whites from the yolks. The whites can be placed into a large bowl or the bowl of an electric mixer fitted with the wire whisk attachment. Be very careful to place the yolks in individual ramekins or small bowls. It’s important not to break the yolks; they won’t sit in the egg whites and just simply won’t look as nice.

3.) Turn the mixer on low at first and when frothy, add the salt. Turn the mixer to a higher setting and really whip those egg whites. You’re looking for stiff peaks here.

4.)Sprinkle the Parmesan cheese over the surface of the egg whites. Working gently but quickly so you don’t deflate the whites, fold the cheese in.

5.) Equally divide the egg whites onto the prepared baking sheets. Start by simply mounding them and then, using a small spoon, carve out an indent by moving the spoon down and to the sides in a gentle motion.

6.) Place the whites into the preheated oven for 3 minutes.

7.) Remove the egg whites from the oven. Very carefully pour one egg yolk into the space you’ve carved out for it in the egg white. When all egg yolks have been returned to their whites, place the entire thing back in the oven for another 3 minutes.

8.) Serve and enjoy!

Pork Chops with Garlic Scape Chimichurri

Originally published on September 11, 2017

It’s September and in my corner of the world, the time for the Farmer’s Market is running out. It’s something I think about every year, but this time will be especially disappointing, as the girls and I have enjoyed our weekly walks down to the market (and the walk back as we try to balance all of our goods!) I’ve picked up a lot of great things this season, but my very favourite has to be the bunches of garlic scapes that I get almost every single week.

I was introduced to garlic scapes a few years ago when my mom brought me a bunch a friend had given her. They’re kind of cool to look at with their whirly-twirly stalks and what looks like the world’s smallest bulb of garlic at the end. This is in fact, not really garlic but part of the stalk of the hardneck garlic plant. It will eventually produce a flower once the garlic is fully mature, but I’m led to believe that some farmers just pull them and toss them into their compost heap before those flowers ever appear. This allows more water and nutrients to reach the actual garlic bulb; the part the farmer is typically most interested in.

But I don’t believe farmers are actually throwing out these beauties. Surely they know how delicious they are! They do taste just like garlic, although some may find them a bit mellower with just a hint of sweetness; it depends on how the garlic was grown and when it was pulled. I like to trim the green tops of them just a little bit, but then they can be used just like any other garlic in stir fries, pestos, and any other dish you want to make with them. And yes, you can eat the whole entire thing. When I picked up my weekly bunch last week, I turned them into my favourite Argentinian condiment – chimichurri!

Ingredients:

  • 4 bone-in pork chops, about 1/2″ thick
  • 1 teaspoon salt, plus 1/2 teaspoon
  • 1/2 teaspoon ground black pepper
  • 6 garlic scapes, chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup flat-leaf parsley
  • 1 teaspoon red chili flakes
  • Juice of 2 limes  
  • 1/2 cup olive oil, plus 2 tablespoons  

Directions:

1.) Season the pork chops with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside while you make the chimichurri.

2.) Place the garlic scapes, red wine vinegar, parsley and red chili flakes into a blender. Blend until smooth and then slowly drizzle in 1/2 cup of the olive oil with the blender still running. Blend until smooth and add the lime juice and 1/2 teaspoon of salt. Stir and set chimichurri aside.

3.) Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat. When hot, add the seasoned pork chops and sear for about 5 minutes per side, or longer if you’re using thicker pork chops.

4.) Remove pork chops to a platter and top with the chimichurri.

Chicken Noodle Bowl

Originally published on September 19, 2017

Ever since I quit smoking (going on seven months now!) I’ve become semi-obsessed with fitness. I’ve stepped up my aerobic game, literally, and I’ve started keeping track of everything I eat with My Fitness Pal. This free app is great. Not only will it track all of your calories that you eat, it will also keep track of those that you burn, and the blog is also accessible through the app. Along with the great exercise and training tips their blog provides, it also gives you some great recipes. And one of those recipes was the inspiration for this Chicken Noodle Bowl.

I say inspiration because the recipe isn’t exactly as they gave it to me. When I was shopping for it I accidentally picked up some all spice instead of the Chinese 5 spice it called for. But the chicken was fantastic even with that substitution. I also included many more vegetables than what the original called for, some cooked and some left raw. The result was just like one of those noodle bowls you’d get at any great Asian restaurant and me and my kids all loved it.

Now, don’t get intimidated by the many steps that are needed for this recipe. You don’t need to whip around your kitchen making sure it’s all ready at the same time. This dish is meant to be served either cold or at room temperature. I had it both ways, once right after it was cooked and some of the ingredients sat on the counter until I was ready to assemble; and once the next day after it was left in the fridge overnight. Both ways were fantastic and made for a nice light meal while we enjoy these unseasonably warm temperatures.

Ingredients:

  • 1 1/2 cups cherry tomatoes
  • 1 tablespoon soy sauce
  • 2 teaspoons ground all spice
  • 1 teaspoon Sriracha
  • 2 boneless, skinless chicken breasts
  • 1 bag (16 ounces) rice noodles
  • 1 teaspoon of salt
  • 3 cups fresh spinach
  • 1 cob of corn
  • 3 large radishes, sliced thinly
  • 1 large carrot, julienned
  • 1/2 cup whole cilantro leaves
  • Juice of 2 limes
  • 8 tablespoons olive oil, divided
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 teaspoon honey
  • Salt, to taste
  • Ground black pepper, to taste

Directions:

1.) Preheat the oven to 400 degrees. Toss the cherry tomatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and place them in the preheated oven. Let them roast for about 30 minutes, just until their skins start to burst, stirring them halfway through cooking. When the tomatoes are finished cooking, remove them from the oven and allow to cool.

2.) With the oven still hot, combine the soy sauce, all spice and Sriracha in a small bowl. Drizzle the chicken with 2 tablespoons of olive oil and place the chicken breasts on a separate baking sheet. Pour the soy sauce mixture all over them, rubbing it in as you do. Place the chicken breasts into the hot oven and allow to roast for about 20 minutes. When the juices run clear, remove the chicken from the oven. Set aside to rest for 5 minutes and then slice thinly.

3.) Bring a large pot of water to a boil on the stove. Add the salt and remove the water from heat. Add the rice noodles and let them soak for about 5 minutes. Drain, toss with 1 tablespoon of olive oil and set aside.

4.) Preheat a frying pan over medium-high heat on the stove. When hot add 1 tablespoon of olive oil and the spinach. Season with salt and pepper to taste and cook, stirring the spinach regularly, just until it is wilted.

5.) Preheat an indoor grill over medium-high heat. When hot, brush the corn on the cob with 1 tablespoon of olive oil and place on the grill. Grill each side for about 3 minutes and then remove from the heat. Allow to cool slightly and then cut the kernels off the cob.

6.) In a small bowl whisk together the lime juice, 2 tablespoons of olive oil, rice vinegar, water, and honey. Set aside.

7.) All that’s left to do is assemble the dish. On 3 – 4 plates, depending on how many you’re feeding, divide the rice noodles evenly on the center of the plate. In the center of the noodles, divide the sliced chicken breast evenly. Arrange the roasted tomatoes, wilted spinach, corn, cilantro, radishes, and carrots around the chicken breast. Drizzle the lime juice/honey dressing over top of the entire thing.

8.) Serve and enjoy!

Emeril’s Essence

Originally published on October 3, 2017

This week I’m going to have a few different spice blends for you, as the pictures are starting to collect on my phone and not only are they taking up storage, but I want you to have them! And there’s no better way to start it off than with Emeril’s Essence.

Emeril’s Essence is so fitting to kick off what I’m dubbing “Spice Week” because he is really the first celebrity chef that I started watching and that really inspired me to get into the kitchen and start cooking. I’ve tried many different Emeril recipes over the years, and even have several of his cookbooks (which, by the way are also totally inspiring with beautiful pics of his food and stories woven throughout about his different restaurants).

But those who watched Emeril Live know all about Emeril’s Essence, as we waited for him to throw some onto whatever he was cooking and yell “BAM!” So do yourself a favour. Mix together a big batch of this Essence and start kicking things up a notch in your own kitchen!

Ingredients:

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Instructions:

1.) Mix all ingredients together thoroughly. Store in an airtight container at room temperature and it will last for several months.

Taco Seasoning

Originally posted on October 5, 2017

So I promised you several posts this week on homemade spice blends, and today’s is all about taco seasoning. I used to buy those little packs you can get at the grocery store and that are filled with all the spices you need; and there is not so much as a stir required. But there are more than delicious spices in those packs. Firstly, the spices have likely turned stale and bland; and you’ll get more than you bargained for when you also consume things like preservatives and a whole bunch of other nasty stuff. And the chances are, you likely have all the spices contained in those packs sitting in your pantry, anyway.

With this homemade taco seasoning, you can still get all the convenience those little packages would give you. Just whip up a big batch and keep it in an airtight container along with all your other spices. You’ll have to double or triple the batch if you want to do that, as this recipe will give you about 3 tablespoons of taco seasoning; just about as much as you’d get at the store. But the recipe is very easy to multiply, and the next time you go to make tacos, or anything taco-related, you’ll be able to just sprinkle some on and feel good knowing the meal is truly made from scratch!

Ingredients:

  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder 
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes

Directions:

1.) Combine all ingredients in a medium-sized bowl. Place any remaining spice mixture into a spice jar or other airtight container and store at room temperature.