Author Archives: vanessa

Portuguese Spatchcock

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  • 1 red onion, chopped
  • 6 garlic cloves, chopped
  • 3 tsp. grated lemon zest
  • 2 tsp. chili flakes
  • 1 1/2 tsp. paprika
  • 1/4 cup oil
  • 1/4 cup red wine vinegar
  • 4 spatchcocks
  • 1/3 cup parsley (Italian)

Put the onion, garlic, lemon zest, chili flakes, paprika, oil and vinegar in a food processor and blend until a smooth paste.

Brush chicken with spice mixture; refrigerate.

Fresh Pasta

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  • 1 cup Tippo “00” flour
  • 1 cup semola flour
  • 4 large eggs
  • 15 mL extra virgin olive oil
  1. Place both flours in a bowl, mix together and make a well in the centre
  2. Crack the eggs into the centre and add the olive oil
  3. Using a fork beat the eggs until smooth
  4. Mix together with the flour as much as possible
  5. Flour each hand and begin to knead the dough until it becomes smooth, silky and elastic
  6. Wrap the dough in plastic and keep to the side before rolling or shaping
  7. Flour the surface and pasta machine lightly
  8. Set rollers at the widest setting; fold the dough over and continue to narrow the rollers and keep passing the dough through; roll down to lowest or second narrowest setting

Pastry (MOM)

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  1. Mix together 2 3/4 cup flour and 1 tsp. salt
  2. Cut 1/2 lb. tenderflake into flour
  3. Mix 1/2 tbsp. vinegar with 1 small egg; add enough water to make 1/2 cup liquid
  4. Add liquid slowly, stirring constantly with a fork
  5. Roll into a ball

Blind Pastry
Fill shell with ceramic pie weights on wax paper; cook at 375.

Mincemeat Pies
Cook at 350 until brown

 

Romesco Sauce

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  • 1/3 cup olive oil
  • 1/4 tsp. paprika
  • 1 red pepper, quartered
  • 3 Roma tomatoes
  • 2 long red chilies
  • 1/3 cup blanched almonds and hazelnuts, toasted
  • 3 garlic cloves, crushed
  • 1 tbsp. red wine vinegar
  • 1 tbsp. lemon juice

Mix half of olive oil with the paprika; add the peppers, tomatoes and chilies, toss.

Cook peppers and tomatoes on the grill for 5 minutes, then add chilies and cook for another 5 minutes until tomatoes are softened and vegetables are charred.

Peel the tomatoes and peppers, then remove seeds and skin from chilies.

Grind the nuts until fine.

Add vegetables, garlic, vinegar and juice and blend to a paste.

Slowly add remaining olive oil.

Chocolate Chip Cookies

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  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 tsp. salt
  • 2 tsp. vanilla extract
  • 2 eggs
  • 2 cups semisweet chocolate chips
  1. Whisk together flour and baking soda.
  2. Combine the butter with both sugars; beat on medium speed until light and fluffy.
  3. Add salt, vanilla, eggs; beat until well mixed, about a minute.
  4. Add flour mixture, mix until just combined.
  5. Stir in the chocolate chips.
  6. Drop onto cookie sheet, about 2 inches apart.
  7. Bake at 350 for 8-10 minutes (golden around the edges, soft in the centre).
  8. Let cool on baking sheet about 1-2 minutes.

 

Asparagus Rafts

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  • 1 tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 garlic clove, minced
  • 2 tsp. sesame seeds
  • Pepper

 

  1. Brush marinade (soy sauce, sesame oil, garlic) onto asparagus.
  2. Grill 3 minutes on each side.
  3. When serving, sprinkle with sesame seeds, pepper and salt.

Lamb Burgers

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  • 1 tbsp. ground cumin
  • 1 cup Greek yogurt
  • 1/2 cucumber, grated
  • 1 tbsp. mint leaves
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 lb. minced lamb
  • 2 tbsp. parsley (Italian)
  • 2 tbsp. cilantro
  • 2 red peppers, chopped
  1. Dry fry 1 tsp. cumin for one minute, then combine with yogurt, cucumber and mint and refrigerate.
  2. Cook the onions, add rest of cumin, garlic.  Allow the mixture to cool.
  3. Mix onion mixture, lamb, parsley and cilantro, season with salt and pepper; divide into patties.

 

Chicken Fajitas

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  • 3 tbsp. lime juice
  • 3 garlic cloves, minced
  • 1/2 tsp. oregano
  • 1/4 tsp. chilies
  • salt and pepper
  • 2 tbsp. olive oil
  • 6 chicken breasts/thighs
  • 12 flour tortillas
  • Guacamole, salsa, lettuce, sour cream

Combine lime juice, garlic, oregano, chilies, salt, pepper and oil.  Add chicken and toss to coat.  Marinate at room temperature 1-2 hours.

 

Honeyed Spice Chicken Tagine

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1 tbsp Olive Oil
1 medium onion thinly sliced
2 cloves of garlic crushed
4 large boneless chicken breasts, skinned
½ level tsp. ground ginger
1 tsp. ground cinnamon
2 tbsp clear honey
2 tbsp lime juice
1 tbsp red wine vinegar
1 cup chicken stock
Salt
Freshly ground black pepper
1/3 cup raisins
1/3 cup whole blanched almonds

  1. Heat the oil in the tagine base, fry the onion and garlic without colouring.
  2. Cut the chicken into bite size pieces, add to the tagine and brown evenly. Stir in the spices and cook for 1 minute.
  3. Mix together the honey, lime juice, vinegar and stock, pour over the chicken. Season well, cover and cook very gently for 1 ¼ – 1 ½  hours.
  4. When the chicken is cooked, remove the lid and boil the liquid rapidly to reduce to a syrupy consistency.
  5. Stir in the raisins and almonds and garnish with a little flat leaf parsley.

Honey White Bread

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  • 1/2 cup warm water
  • 2 packages dry yeast
  • 1 tsp. sugar
  • 1 1/2 cups warm whole milk
  • 6 tbsp. butter, melted and cooler
  • 1 1/2 tbsp. honey
  • 2 egg yolks
  • 5-6 cups flour
  • 1 tbsp. kosher salt
  • 1 egg white, lightly beaten

Place the water in a bowl, add the yeast and sugar, stir to dissolve.

Add the milk, butter, honey.  Add the egg yolks, 3 cups of the flour, and the salt.

Add two more cups of flour.

Knead for about 8 minutes, then rest in a ball.

Grease two loaf pans, and allow to rise again.

Preheat oven to 350.  Brush the tops with egg white and bake for 40-45 minutes.