Category Archives: mains

Beef Duo – Curry and Individual Pot Pies

NOTE: I made the curry and the duck fat pastry as directed by the recipes in the links … ok, I used water instead of vodka in the pastry cause I didn’t want to waste the vodka. The filling for the pot pies started with the recipe on Allrecipes but I made some changes as briefly noted below.

I made the mistake of freezing an entire tray (2.6 lbs) of stewing beef when I brought it home so I wanted to get creative when I cooked it.

I recently saw an intriguing recipe for Punjabi Beef and Spinach curry which I wanted to make. It’s not a pretty dish when done, but the combination of herbs and spices sounded like they’d make a flavourful dish. I browned all the beef and set aside 1 pound for the second dish, a pot pie.

Beef pot pies are a great way of stretching your meat to serve more people and getting some veggies into your diet at the same time. I chose to do individual pies so I could freeze away the extras for future meals without worrying about the filling oozing out and making a mess or drying out.

Inside the pot pie … I think I need to make a bit more gravy but just adding some more broth which would make the gravy thinner should solve the issue.

I used a recipe I found on Allrecipes though I made some adjustments to the technique including making a roux based gravy, with the liquid used to simmer the beef (~1/2 cup), to which I added a rounded tablespoon of dried French onion soup mix and about a cup of chicken stock.

And, instead of a frozen pie crust, I made a flavourful pastry with some duck fat instead of using all butter.

Happy New Year! … Leg of Lamb Roast and Oreo Cheesecake

Sorry for the belated post but I’ve been a bit lazy so I’ve got a bunch of stuff to share.

I made an Oreo cheesecake to go with my simple boneless leg of lamb roast New Year’s dinner.

The slices I cut for my dinner were from the fatty end of the roast and a BIT underdone so the roast, including the slices you see on the plate, went back into the oven for another 15 minutes. (Lesson learned, try the directions ON the package before you get creative.) The lamb looked like the picture below when I ate it.

The much nicer end of the roast

I didn’t have a lot of inspiration for a pretty cheesecake plating so here’s a profile shot.

Most of the cheesecake went into the freezer.

December 2016 Cooking Wrap-Up

Cooking wise, if not in other respects, 2016 has been a successful year.

I made a second sourdough starter with canned pineapple juice and whole wheat flour and then made some great breads with it. I thickened it up quite a bit compared to the one I made in 2105 and that may have accounted for some of the success. Experience helped as well, as I’m less hesitant about trying new sourdough recipes. I did revisit the old stand-by, regular yeast, and made a delicious honey challah just before Christmas. Definitely something I’ll be repeating next year.

Bacon, Cheddar Cheese and Cracked Black Pepper Sourdough loaf and round Honey Challah

Crumb of the challah

Cooking on an even stricter budget than ever before resulted in having to be creative with simple ingredients bought on sale, like chicken, pork and ground beef, or leftovers, and the results were mostly successful. You’ll have to scroll back through the posts to see them. I do miss fish, seafood and steak however. I’m also grocery shopping less often and there’s less wastage as I try to use up what’s most perishable first. I’m also going back to basics with the dishes I’ve been making such as cookies and fudge. I haven’t been buying as many jarred sauces as in the past, while using up the ones I already have in things like stir-fries.

The meat sauce I made recently with a simple spaghetti sauce base was delicious as well as economical.  One pound of ground beef was stretched to make eight cups of sauce.

I turned some leftover mashed sweet potato into muffins with raisins for added sweetness using a recipe found on Rachel Ray’s web site.

And because I missed seafood … I bought a package of mussels in garlic sauce on sale, and one of cooked shrimp, and made this pasta dish with the spaghetti sauce.

Christmas Duck Dinner (2016)

Christmas for one doesn’t have to be dull and boring. I always set the table for two. This year, I used my mom’s Christmas china … I bought it for her at Canadian Tire many, many years ago. The turkey platter (only $10) picked up at the same place is perfect for this year’s duck. I found the old linen tablecloth tucked away under a stack of ‘good’ dish towels in the bathroom closet.

Duck and orange is a classic pairing but, instead of an orange sauce, I added oranges to my kale salad and dressing. Or rather, Kraft did.

Drippings from roasting the duck made a tasty base for gravy.

Bread pudding made with leftover Nutella, chocolate and pecan babka, Bree Drummond’s easy caramel sauce and a scoop of French vanilla ice cream

I spent a bit over $13 CDN for the duck (2.3 kg) but there’s enough meat for at least 4-5 servings. And the carcass (not in the picture) will end up as stock.

Simple Spaghetti Sauce/ Sunday Gravy

A while ago I bought a big (100 fl oz) can of peeled, whole San Marzano tomatoes with the intention on making Marcella Hazan’s tomato sauce with onion and butter. But you know what they say about ‘intentions’.

And then, a couple of days ago I was brainstorming an idea for a “Sunday sauce”, a pasta sauce that varies with the household making it. I was going to throw in some ground beef, a couple of pork chops, even a chicken breast, all of which transform a simple pasta sauce into a ‘gravy’. Then I realized that that pound of ground beef that I had in my freezer … wasn’t there after all. And I didn’t want to just use the chops and breast.

So I went to the market and ended up with five pounds of medium ground beef. At which point, I was faced with a variety of culinary possibilities. Three pounds were immediately portioned into freezer bags of one pound each and stored away for the future. I browned off the other two pounds and made a quick spicy beef burrito filling with half.

The second pound of cooked ground beef was drained well and frozen as well.

And now back to that can of tomatoes … I took out my dutch oven and sauteed a finely diced onion and a large clove of garlic slowly, over medium heat, in 2 tbsp of extra virgin olive oil and 2 tbsp of unsalted butter until they were soft but not coloured at all. Then, I added about a teaspoon of dried basil (as I didn’t have any fresh), a half teaspoon of salt and a heaping teaspoon of sugar, and half the can of the tomatoes, crushed by hand and roughly seeded, along with their liquid. I had a bit of Parmesan cheese rind so I threw that in as well. After simmering the tomatoes, covered, for an hour …

… I pureed them with a hand blender and then simmered the sauce for another hour. Taste for seasoning. You might want to add another pinch or two of sugar if the sauce is too acidic.

The result was amazing.

Serve the sauce over pasta or polenta, as a dip for bread or pizza rolls/bites, dress a meatball sub or chicken parmigiana or use as an ingredient in a decadent pan of lasagna.

Post Thanksgiving / Pre-Christmas Doldrums in Cooking

If it weren’t for bread and soups, I wouldn’t be doing much new cooking at all these days. I’m not counting the six kinds of fudge I’ve made since Thanksgiving.

These are no knead sourdough breads where gluten development comes about from letting flour, water and starter autolyse for a long time at room temperature. Unlike high hydration doughs, which develop their gluten through a series of stretches and folds, and produce artisanal loaves full of large holes, the crumb of these loaves is more dense and you get lovely sandwich type breads as a result.

SweetDried Cranberry, Honey and Orange Zest

You can use various fresh or dried fruit, nuts and zest to make each loaf different.

SavouryBacon, Old White Cheddar and Cracked Black Pepper

I decided to stick with just a few ingredients so as to let them stand out in this loaf but dried herbs, and inclusions like black olives, pickled or fresh peppers (jalapeno or serrano), seeds and grains and even caramelized onion can be added.

A basic soup includes a liquid like a stock or water, a flavourful vegetable mixture, a starch (potato, pasta or rice), a protein (meat or dried bean or lentil), herbs and seasonings.

Italian sausage tortellini in a marinara broth and Turkey and wild rice in a light chicken stock

Beef and pot barley soup and Creamy turkey, potato gnocchi and veggie soup

Odds and Ends

Breakfast of sunny side up eggs, bacon and toasted sourdough bread

Pan-fried pork chop, mashed potatoes and coleslaw and home made ricotta filled beet (root) pasta ravioli in browned butter, sage and pine nut sauce with garnish of grated Parmesan cheese

Eye of Round Roast – a bit overcooked but I made a lovely gravy with the drippings/au jus

Purchased mititei/mici (skinless Romanian sausages) as part of a quick meal including several dips … marinara sauce, tzatziki sauce and hummus

Thanksgiving 2016 – An Economical 12 Pound Turkey

Sorry for the picture overload but I wanted to show how many meals you can get out of one 12 pound turkey … 16 servings of boneless breast meat, 10 turkey patties, at least 2 or 3 turkey mole wraps or whatever you want to do with the drumsticks. And then there’s the turkey stock from the carcass. Oh, and that wingette snack.

The best part was that it was only 99 cents a pound.

PICTURE HEAVY

This year’s turkey was a frozen, young male, utility grade and weighed twelve pounds. Tasty and, as always, economical. He’s missing his left wingette and wing tip, which is what makes him utility and not Grade A.

Thanksgiving 2016 Supper – four servings just from the tenderloin roll

Leftovers – Hassleback potatoes and the rest of the swiss chard and mushrooms stuffing instead of a salad.

Because I had boned a whole chicken before, I thought I’d be able to bone this turkey too. However, I forgot all the tendons and ligaments on the drumsticks (pliers would have helped), and, my less than optimal boning knife had a hard time removing the flesh from the bone. It didn’t help that I decide to try de-boning from the front. I ended up hacking up the skin of the back.

After spending about 15-20 min on one drumstick (the guy in the video I watched did the whole turkey in 20 minutes) I gave up on boning the other drumstick.

Mostly boned turkey – Those are most of the tendons found in the drumstick, on the blue plate.

The breast on the left was marinated with garlic, dried sage and rosemary, salt and pepper and lemon zest. The one on the right was stuffed with sauteed swiss chard, mushroom and diced onions as were the 2 tenderloins (pounded flat first) in the middle. All three were tied and baked at 350 deg F for about an hour.

Close-ups of the sage and rosemary marinated turkey breast

After baking and cooling, the two breasts were wrapped up tightly in saran wrap and foil and frozen away in a large freezer bag. Each one will provide 6 servings of boneless breast meat.

The wingette was baked along with the carcass (stored away for stock) and served on Saturday … my reward for that boning job.

Drumsticks, bone in and mostly boned, seared and then braised in mole sauce.

Thighs and some of the white meat (ie drumsticks and breast trimmings) were ground up along with green onions, water chestnuts, an egg, soy sauce, 1/4 cup of seasoned Italian bread crumbs, and salt  and pepper before being formed into 10 quarter pound patties.

Ham, Potato and Corn Chowder, Chicken Breast Duo and Honeycomb

It’s fall time again and with the nip in the air, and my kitchen, I’m planning more substantial cooking projects that will warm me up.

Like this ham, potato and corn chowder I found on someone’s blog. The ingredients are similar to a previous soup I’ve posted, other than using a roux to thicken it up to the consistency of a chowder. You can add whipping or half and half cream if you want to add richness to the dish. And don’t mind the extra calories.

In the meantime, however, I thawed out the last of the boneless, skinless chicken breasts from my freezer (1 pound in total) and turned them into chicken and kale pesto spaghetti

… and a fast and tasty marinated Middle Eastern dish on skewers called chicken tawook.

Both are dishes I’ve made before so no recipes.

I recently got a late afternoon craving for something sweet and whipped up this variation on a peanut brittle. Honeycomb is a nut free toffee in which, similar to a brittle, baking soda is added to a caramelized sugar mixture. The sugar used and, most importantly, the amounts of baking soda added vary. The extra baking soda used in the honeycomb creates lots of bubbles resulting in a sponge-like texture that shatters in your mouth as your crunch down on it. I started with a brittle recipe but added an additional teaspoon of baking soda. Next time, I’ll make a traditional honeycomb with brown sugar and molasses in place of the white sugar and corn syrup I used.

NOTE: DO NOT disturb your molten sugar mixture once you’ve poured it out onto your buttered or greased baking pan in order to even it out. You’re flattening out all of those lovely bubbles if you do so.

In Memory of Summer: Strawberry Summer Flan and Chili Cheese Dogs

When my brother and I were kids, my mom would make us this simple sponge cake topped with fresh strawberries and strawberry jello to set them onto the cake, in the summer. We loved it. Sometimes she’d make sweetened whipped cream to dress it up. I made a very fancy version which I posted here.

However, with the arrival of the cool fall weather, I was struck by nostalgia for the taste of summer which is one of the reasons why I gave this the title above.

Cake, jello, strawberries and whipping cream

Or just the jello and strawberries

Hot dogs aren’t just for summer barbecues. Transform regular or jumbo dogs cooked in the oven into chili dogs.

Your younger kids may be full with just the chili dog and a few fries, but throw in some raw broccoli and ranch dip for the teens and adults.

The jumbo dog above was served in the last regular hot dog bun I had but I used a bakery subway bun below.

Broccoli and Danish Blue Cheese Souffle

I hate wasting food, but for some reason, I seem to be discarding broccoli stems. Just one stem and a few florettes and you have a delicious addition to a plain cheese souffle. This is a variation of my basic cheese souffle recipe for two. Over the years, I’ve made it with leftover shredded salmon, spinach, sauteed mushrooms and various cheeses.

Lovely moist interior

Unlike the usual souffle recipe, in which the eggs are separated and the eggs whites are beaten until stiff and then folded into the souffle mixture, whole, beaten eggs are added in this version. The souffle won’t rise as much as the regular method, and will fall quicker, but you can make the souffles, bake one and refrigerate the second one for the next day.

If you don’t like the strong taste of blue cheese, replace the 2 oz of blue cheese with 1 oz grated Parmesan and 1 oz crumbled blue cheese. I used a generous pinch of dried thyme instead of the chives.