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Ricotta Gnocchi in a Tomato Sauce with Crispy Prosciutto.

Ricotti Gnocchi in Tomato Sauce with Crispy Prociutto

This was a true culinary challenge for me, but it ended up being completely worth it in the end! Gnocchi is traditionally a pasta dumpling made out of potatoes but ricotta cheese has a similar texture to cooked potatoes, and therefore works well as a substitute. This pasta dish ended up tasting a lot like traditional lasagne, all that it was lacking was the pasta, which I didn’t miss at all!

You’ll Need:

Prociutto (thinly sliced), Ricotta (drained overnight), 2 eggs, flour, S&P and freshly ground nutmeg

1 container of fresh ricotta cheese (it should weigh approx 1.5 lbs)

2 eggs

1/4 – 1/2 cup flour

Salt and Pepper to taste

1/4 tsp freshly ground nutmeg

6 slices prosciutto

1 jar pre-made pasta sauce (tomato based)

1 lb ground pork

Ground Pork

For the Sauce:

In a saucepan cook your ground pork in 1 tbsp of olive oil. While cooking your pork make sure to stir often to stop your meat from clumping. Also, make sure to season your pork before adding the sauce. When the pork is just cooked add your tomato sauce and let simmer for atleast 1 hour. This will enhance your flavor, and will make the pork taste like it was a part of the sauce from the get-go.

For the gnocchi:

1. Open your ricotta, and put into a fine strainer over a bowl. Cover with plastic wrap and let drain for 8 hours to over night. This will remove any excess milk and liquids in the ricotta which will help the dough form better.

2. After the ricotta has drained place in a bowl, add in eggs (already beaten), salt and pepper, nutmeg and flour. Add the flour slowly as you do not want to have a dough that is too hard. It is easier to make a dough harder then to soften it. Your dough will be just a bit firmer than muffin dough when everything has mixed.

3. Bring a pasta pot with salted water to a boil.

4. When the water is boiling begin to make your gnocchi. This is done by taking a tablespoon of gnocchi and forming an oval by rounding it out with a second spoon. This technique takes more finesse than I was expecting, therefore I recommend practicing this while the water is boiling.

5. As soon as you have shaped your gnocchi, drop into the water. When the gnocchi rises it is fully cooked. Remove from water and place in serving dish.

For the crispy prosciutto

1. Pre-heat your oven to 400

2. place your prosciutto on a baking sheet

3. bake your prosciutto until it darkens in color.

4. when cooked crumble and serve as a garnish.

To plate:

Spoon a few tablespoons of sauce in the bottom of the bowl and gently place the ricotta on top. After the gnocchi is placed sprinkle the prosciutto on top!

Enjoy this dish!

C'est Finit!!

Peanut Butter Cookies

Loosen your belt buckles and buy some milk if you’re going to make my Peanut Butter Cookies! I load my peanut butter cookies with chocolate chips, butterscotch chips and chocolate chunks! The best part about this recipe is the dough is simple to put together, and there are tons of varieties you can create with all of the chocolate chips choices at the grocery store!

You’ll Need:

1 cup of butter or margarine

1 cup peanut butter (smooth)

1 cup white sugar

1 cup brown sugar *try demera! Its darker and leaves a bit of a sweet crunch!*

2 eggs

2 1/2 cups white flour

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

2 cups of chocolate chips (i usually do 1/2 cup of 4 varieties)

Method:

1. Preheat your oven to 375

2. Cream butter, sugar, peanut butter, sugar and eggs together

3. blend in flour baking powder, baking soda, and salt

4. stir in chips. Today I added 1/2 cup milk chocolate chips, 1/2 cup butterscotch chips, 1/2 cup skor chips, and 1/2 cup of dark chocolate chunks! I like to pour the chips into a tupperware and mix so every cookie has an even mix of all of the chips!

5. Spoon 1 tablespoon of the dough and flatten onto a baking sheet with a fork

6. bake in the oven for 8-10 minutes.

Makes about 6 dozen!

Milk Chocolate Chips, Butterscotch Chips, Skor Chips and Dark Chocolate Chips.

The mixed dough! Makes a lot!

Make sure you let the cookies cool well before transferring them. The chips need to cool otherwise the cookie will fall apart.

Enjoy everyone!

The Best Pork Tenderloin

This past weekend I decide to experiment a bit in the kitchen and make an incredible pork tenderloin. After watching many many cooking shows I chose to try glazing the meat. The end result was a soy and hoisen marinated pork tenderloin with a spiced plum glaze on top! It was delicious and very robust in flavor!

Plum Glaze

I started with a plum sauce that I made a week ago. To make this boil plums with 1 cup of sugar and 1/2 cup of water. I kept the skins on to heighten the color, as well as balance the sweetness of the plums. After the mixture boiled I added a few tablespoons of cornstarch. After I had my desired thickness I strained the sauce and got rid of the skins.

You’ll need:

1/4 – 1/2 cup of Plum Sauce (plum jam would be a fine substitute)

1 tsp ground schezwan peppercorns

1/2 tsp Asian 5-Spice

1/4 tsp salt

Method:

In a sauce pan mix all of the above ingredients and heat on medium high until it begins to boil. When the mixture begins to boil immediately turn to low and let simmer for atleast 15 minutes. Make sure to stir periodically as there is a high sugar content in the plum sauce.

If you can't find schezwan peppercorns, regular peppercorns will work, just add some orange zest.

Pork Tenderloin

This marinade is highly flavorful and would work well on its own. Make sure to use low-sodium soy sauce as it could over salt your pork otherwise.

You’ll need:

1 pork tenderloin (big enough to feed 3-4)

3-4 tablespoons of low-sodium soy sauce

2 tbsp hoisin sauce

1 tbsp chili sauce

1/2 tsp Asian 5-Spice

1 1/2 Tablespoons of honey

1 tbsp sesame oil

Method:

Mix all of the liquid ingredients into a large freezer bag. Make sure to mix well as the honey and hoisin are thicker than the other ingredients. When everything is mixed put the tenderloin into the bag, close the bag removing all or most of the air and let marinade in the fridge for 1.5 t 2 hours (no longer!).

After the pork is out the of marinade brown both sides in a frying pan (about 5 minutes per side). Once seared, pour 1 tbsp of the glaze on top of the pork tenderloin and put in the oven at 350 for 10 minutes. After 10 minutes flip the pork and glaze the other side. The pork should take approximately 20 minutes to cook. Throughout the cooking period I glazed each side twice.

When the pork is fully cooked take out and put in a cutting board and let rest for 10-15 minutes. After the pork has rested cut into medallions and serve the rest of the plum glaze as a sauce on the side.

This is before I put the glaze on. Once the glaze is on the pork becomes a great reddish-brown color! Its sweet and savoury all at the same time!

I served this dish with homemade mashed potatoes. If I can make any suggestions about the potatoes its to try mashing them in a potato ricer. It makes them so smooth!

Appetizer Night!

Eventhough Summer season is almost over, there’s still time to entertain and share some great recipes with friends.

I had the pleasure of hosting some friends and family for appetizer nights and the following recipes became instant hits. They are a little different, but work well together!

Fried Chorizo with Arugula Pesto – c/o Chuck Hughes from Food Network!

This is an incredible dish! Separatly each part, the chorizo, and pesto, are mediocre, but together it makes sense.

Here’s what you’ll need:
-2 chorizo sausages ( I typically get 1 hot and 1 regular) Also, if you don’t have chorizo, any sausage will do. Make sure to separate sausages that are uncooked though. They will need to be cooked in a separate pan to avoid contamination.
– 2 handfuls of Arugula
-1-2 cloves of garlic, roughly chopped
-1/2 cup grated Parmesan
-1/2 cup walnuts
-1/2 cup olive oil

Method:
1. Cut pieces of sausage into 1 – 1.5 inch rounds. If your sausage is fresh you may need to freeze it for 20 or so minutes to firm it up. Make sure to separate your sausages if you have some that are cooked and some that are uncooked.
2. In a frying pan add 1 tbsp of oil and cook sausages on med-high until they are lightly browned on both sides.
3. In a glass jar add your arugula, garlic, parmesan, walnuts and oil.
4. Blend the mixture with a hand blender until smooth (approx 2 minutes).
5. Let the pesto cool for a bit. Serve as a dip for the sausage!

Seared Scallops or Shrimp with Cilantro Salsa

This is a great and refreshing dish. One night I made it with seared scallops and the other with bbq’d shrimp. The sauce is citrusy with a great cilantro flavor. It slightly resembles a ceviche, but this is easier to make!

What you’ll need:

1-2 bags of frozen raw scallops or shrimp (thawed)

1 bunch of Cilantro

1 green onion

1 1/2 tsp red wine vinager

2 tsp lemon juice

1 tbsp olive oil

2 tbsp water

1/2 green tabasco sauce

salt and pepper to taste

Method:

1. Once the scallops and/or shrimp have thawed skewer them.

2. In a glass jar mix in the rest of the ingredients

3. Mix the ingredients in the glass jar with a hand blender until smooth. *make sure you get all of the cilantro mixed well at it is slightly fiborous*

4. After you’ve cooked the scallops/shrimp serve the salsa as a dip.

It might not look like much but its packed with intense flavor!!

The Best BBQ’d Broccoli and Cauliflower

This is my favourite way to have these vegetables! Slightly cooked with a peppery nutty finish

You’ll need:

1 Broccoli stalk

1 cauliflower stalk

salt and pepper to taste

2 tbsp sesame oil

Method

1. Break up the broccoli and cauliflower and put into a large bowl (large enough to mix without making a royal mess)

2. Mix in oil and salt and pepper to taste.

3. BBQ the veggies for a few minutes, just until you see the ends of the broccoli turning brown. *you can also do this in the oven with your oven on broil. It takes about 8 minutes this way.

In the bowl ready to be cooked. Note, the cauliflower will not darken as much as the broccoli during cooking!

Zucchini Bites

These are a family favourite! Growing up this was a go-to appetizer and it became a huge hit this summer!

You’ll need:

1-2 zucchini or summer squash (sliced into 1 – 1.5 inch rounds)

1/4 – 1/2 cup Mayonnaise ( I prefer Hellmans, its less tangy)

A handful of grated Asiago Cheese, or Parmesan Cheese (or both!)

S&P to taste

Method

1. Line your zucchini on a baking dish and preheat your oven to 350

2. Mix together the rest of the ingredients until smooth and evenly distrubuted.

3. put a teaspoon full of the mixture on top of each piece of zucchini

4. bake for approx 10 minutes, or until everything is warmed through!

Just before they hit the oven. They won't brown much but be careful, they get really hot!!

The Best Pita Chips

The final recipe is a super simple recipe for Pita chips. This recipe is super versatile, but this was my favourite variation over the summer!

You’ll need

1 bag of pitas ( 8-10 inches, sliced into wedges)

1-2tbsp smoked paprika

s&p to taste

1-2 tbsp olive oil

pinch of chipotle powder (if you don’t like the heat you can add chile powder instead)

Method

1. after you’ve sliced all of your pitas lay them on a baking dish

2. pour oil onto the pitas, move around in pan to make sure they are covered on both sides

3. sprinkle on chipotle powder, smoked paprika, and s&p, again, making sure both sides are seasoned.

4. bake at 400 until they are at the desired crispiness.

Try making these with Garlic Powder, or something sweeter like sugar and cinnamon with icing as a dip!

That’s all for now! I hope you enjoy cooking and eating these appies as much as I did this summer!!

Chicken Cordon Bleu with White and Green Asparagus!

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Homemade Chicken Cordon Bleu is one of my favourite dishes. Traditionally the dish is time consuming, and not waistband friendly. My version is quick, and is much better for you! The major difference between my version and the traditional version is I bake my chicken, and do not add breading to my protein.

Today I decided to pair my chicken with white and green asparagus with a garlic brown butter reduction! Although asparagus is typically more expensive, when on sale I suggest picking up as much as you can!

Heres what you’ll need for the chicken (serves 2):

From left: ham, pepper, extra virgin olive oil, salt, swiss cheese, 2 chicken breasts

-2 slices of ham. ( I used black forest, but any ham is good)
-2 chicken breasts (preferably fresh, but thawed completely if not fresh)
-4 slices of swiss cheese (I purchased pre-sliced to save time. If you’re going to get pre-sliced cheese, make sure its not processed!)
-salt and pepper to taste

Lets cook Chicken!
– start by butterflying each chicken breast. Typically when I do this I start by separating the small piece of meat under the breast and even the meat out from there.

-salt and pepper both sides of the meat to taste.

Make sure not to over salt the inside as it will be getting cheese and ham added.

-After the chicken is seasoned place a slice of cheese on the inside on each breast, on top of the cheese add a slice of ham. Then, carefully fold the breast on itself to sandwich the ham and cheese in. Use toothpicks if needed to keep it closed.


-In a frying pan heat 1.5 tbsp of oil. While you are doing this preheat your oven to 350.
-After the oil is heated (not to smoking point), place the chicken in the pan and let each side brown for a few minutes. When the chicken is browned place in the oven for 20-25 minutes to continue the cooking process.

Sorry its blurry!

For the Asparagus:
10 pieces of green asparagus
8-10 pieces of white asparagus
1 stick of butter
6 cloves of garlic, roughly chopped

From left: white asparagus, pepper, salt, butter, garlic, green asparagus

Lets cook Asparagus:
– In a small pot place your butter and garlic. Cook on low for 20 minutes until brown, stirring occasionally.
– wash your asparagus, and break at its natural point.
-After the asparagus is washed place in a frying pan with a little olive oil. Season with salt and pepper to taste and pan fry until lightly brown. This leaves the asparagus cooked but with a bit of crunch.


When its done lightly drizzle the brown butter reduction over the chicken and the asparagus! Enjoy!

Its so good even my puppy wanted some!!

Spinach and Cheese Stuffed Sole with Pesto Quinoa

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Do you ever have one of those days where there is no food in the fridge, but the thought of going to get groceries seems impossible? Maybe you’ve had a long day at work and don’t have the energy, or you’ve been out and about all day and forgot to stop at the supermarket. I have those days from time to time, and to avoid ordering pizza, or eating really unhealthily I’ve stocked my shelves with foods that taste great, and are healthy with little to no fresh produce.I do my best to always have grains, some form of pesto or other sauce, and a quick protein to cook up on hand all the time.

Today I took what I had and made a spinach and cheese stuffed sole with pesto quinoa. It sounds complicated but believe you me it took only 15 minutes, and used very few ingredients!

You will need:

For the Sole
1 package of Spinach and Cheese Stuffed Sole
*I know this sounds like a cop out but this is a brand that I stand behind! The actual fish is great quality and they have tons of variations. Plus, its very wallet friendly. Most of the fish that I get are only $1.50/pack. Thats a lot cheaper than buying a filet of fish, stuffing it with spinach and cheese etc etc etc. I’ve been able to find my fish at Sobey’s, typically it is the Ocean Classic Brand. I was unfortunately unable to find their website.

For the Quinoa
1/2 cup of tri-coloured Quinoa
1 cup of water
1 tsp of chicken bouillon
1 tsp pesto
approx 1/4 cup frozen spinach
pepper to taste


Lets Cook!

Start by putting the quinoa, chicken bouillon, water, spinach, pesto and pepper in a pot. Turn to high. Once the quinoa is boiling turn immediately to low and put a lid on the pot. Let simmer for 15 minutes.
Note: if you’ve read my previous post about quinoa you’ll remember that quinoa comes in many varieties. In North America white quinoa is more common, but I find its quite tasteless. I prefer red and black quinoa for savoury dishes as they add a lot of flavour.

About ten minutes after the quinoa starts simmering take out your fish. Poke a few holes in the packaging, and microwave for 2.5 minutes and you’re done!

Spiced French Toast with Strawberry Maple Syrup!

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This morning I was contemplating making either eggs or french toast for breakfast. French Toast took the cake. French toast is one of my favourite breakfast foods, partly because its so versatile, and its easy to get the creative juices flowing with this dish! I always keep my egg micture the same but change the toppings or flavour of the maple syrup each time I make it. Today I made my spiced french toast, with a strawberry infused maple syrup!

Here’s what you’ll need to make this

For the egg mixture: (portioned for 1-2 servings)

2 eggs (large or jumbo)

Just under a 1/4 cup of milk

1/2 tsp of cinnamon

a dash of all spice

1 1/2 tsp of freshly ground nutmeg

1/2 tsp vanilla

For the maple syrup (maple syrup serves about 4)

1/4 cup of maple syrup

3-4 fresh strawberries, thinly slices

Extras

2 slices of whole grain bread

Lets Cook!

1. First add eggs, vanilla, nutmeg, cinnamon, milk, and allspice into a pie plate. I like using pie plates because they are flat and make it easy to coat the bread.

2. Next slice 3 strawberries, and put them in a pot with the maple syrup. Note, I did not have real maple syrup for this recipe. If you have real syrup you will likely need more strawberries as it is not as sweet.

3. Put the strawberry and maple syrup mixture on the stove on medium. Make sure not to heat the syrup on anything higher than medium. Due to the sugar content in maple syrup you run the risk of making candy, or burning the syrup. Once the syrup starts to boil or bubble immediately turn the mixture to low.

4. While the syrup is on low, start by putting the bread into the egg mixture. I like my french toast to be eggy, so I typically dip each side, and then let the bread sit in the mixture for a few minutes.

5. Once the bread is nicely soaked start frying them in a frying pan. I like to keep my pan at medium high, with only 1/2 tbsp of butter. Its important to make sure the eggs cook inside the bread too! After about 2 minutes flip the bread!

6. While the bread is finishing I like to strain the maple syrup. At this point the strawberries have given all of their flavor to the syrup, and quite frankly their texture is nothing to look forward too. I used a bit of cheesecloth to strain, but anything would work. Note the slight red tinge in the syrup.

7. And finally, once the french toast is done plate and eat!! Enjoy Everyone!!

P.S. Nothing goes better with french toast than a big cup of JJ Bean coffee!

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