Author Archives: vanessa

Harissa

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4 ounces dried chiles of your choice (see Recipe Notes)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 to 4 garlic cloves, peeled
1 teaspoon kosher salt, or to taste
2 tablespoons extra virgin olive oil, plus more for storing
Optional additions: fresh lemon juice, preserved lemon, fresh or dried mint, fresh cilantro, sun-dried tomatoes, tomato paste, cayenne, paprika

 

  • Soften the chiles. Place the chiles in a heatproof bowl and cover with boiling water. Let stand for 30 minutes.
  • Toast the spices. While the chiles are soaking, toast the caraway, coriander, and cumin in a dry skillet over low-medium heat, occasionally shaking or stirring to prevent burning. When the spices are fragrant, remove them from the pan.
  • Grind the spices. Grind the spices in a mortar and pestle, spice grinder, or coffee grinder.
  • Drain the chiles. Drain the chiles, reserving the liquid for step 7.
  • Stem and seed the chiles. Remove and discard the stems and seeds from the chiles. (Wearing gloves is optional but recommended to protect your hands.)
  • Combine the chiles with spices, garlic, and salt. Combine the chiles, ground spices, garlic, and salt in the bowl of a food processor. (You can also use a mortar and pestle.)
  • Make a paste. With the food processor running, slowly drizzle in the olive oil and process to form a smooth and thick paste. Scrape down the sides of the bowl occasionally. If a thinner paste is desired, blend in a little of the chile soaking liquid until the paste has reached your desired texture.
  • Taste and adjust seasonings. The flavor of the harissa will deepen over the next day or two, but you can taste it now and add more salt or other optional ingredients to your liking.
  • Top with olive oil and store. Transfer the harissa to a jar and cover the surface with a thin layer of olive oil. Cover the jar and refrigerate for up to a month, adding a fresh layer of olive oil on the top each time you use the

 

Sweet and Sour Meatballs

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  • 24 frozen meatballs
  • 1 cup pineapple chunks
  • 1 tablespoon oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/3 cup pineapple juice
  • 1/3 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons cornstarch
  1. Place the meatballs and pineapple chunks in the crock of a 3-quart slow cooker.
  2. In a medium skillet, heat the oil until shimmering. Add the onion and bell pepper and saute until tender, about 5 to 7 minutes. Add this to the crock.
  3. In a small dish, whisk together the pineapple juice, chicken broth, soy sauce, rice vinegar, brown sugar, sesame oil, and crushed red pepper. Pour this mixture into the crock.
  4. Cover the slow cooker and cook 4 hours on high.
  5. Remove the meatballs, pineapple, and vegetables with a slotted spoon. Cover to keep warm.
  6. Whisk together the cornstarch and 2 tablespoons water. Add this mixture to the liquid in the crock, whisking until well blended. Cook until thickened, about 10 to 15 minutes.
  7. Add the meatballs, pineapple, and vegetables back to the crock. Stir gently to coat with the sauce. Serve with white rice and steamed vegetables.
  8. To freeze: cool the mixture. Wrap, label, and chill well before freezing. Reheat before serving.

Pork Chili with Pumpkin

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  • 1 1/2 pounds boneless Sirloin Pork Chops, cubed
  • fine sea salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup pumpkin puree
  • 1 cup tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 40-ounce can pinto beans, drained
  • 30-ounce can black beans, drained
  • 15-ounce can diced tomatoes
  • 4-ounce can diced green chiles
  1. Season the pork cubes with salt and pepper to taste. In a large nonstick skillet over medium heat, heat the oil until shimmering. Add the pork cubes and chopped onion and sauté. Cook until the pork is lightly browned and the onion is clear.
  2. In the crock of a 6-quart slow cooker, whisk together the pumpkin puree, tomato sauce, chili powder and garlic powder. Add the meat mixture, beans, tomatoes, and chiles to the pot. Stir well to combine. Cover with the slow cooker lid and cook for 4 hours on HIGH or 6 to 8 hours on LOW.

Pad Thai w/Spaghetti Squash

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For the pad Thai sauce:
2 tablespoons tamarind paste (or rice wine vinegar, see Recipe Note)
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
2 to 4 tablespoons water, to thin

For the pad Thai:
1/2 medium spaghetti squash (from a 3-pound squash)
2 1/2 tablespoons peanut oil
8 ounces extra-firm tofu, diced
2 tablespoons corn starch
1/2 medium yellow onion, thinly sliced
2 large eggs, whisked
2 cloves garlic, minced
4 scallions, cut into 1- to 2-inch pieces
1/2 cup bean sprouts, plus more to serve
2 tablespoons chopped peanuts, to serve
Lime wedges, to serve
Cilantro, to serve
Red pepper flakes, to serve

Whisk together the tamarind paste, fish sauce, and palm sugar for the sauce. Add 2 tablespoons of water, to thin out the sauce. Microwave on high heat for 30 seconds and whisk until everything is combined into a thin sauce. The sauce should taste very strong, but still palatable; add more water if needed to reach a good balance of tartness and pungency. Measure out about 1/4 cup to be used for this recipe; the remaining sauce will keep refrigerated for several weeks.

Cut the squash in half; save one half for another purpose. Prepare the other half, either in the microwave (15 minutes) or in the oven (30 to 45 minutes). When cooked, shred the inside with a fork and set aside. You should have 3 to 4 cups of spaghetti squash tendrils.

Toss the tofu in the cornstarch until all the cubes are evenly coated with a gummy layer of cornstarch. Set aside while you prep the rest of the ingredients; make sure all the ingredients are prepped before you begin cooking. Place a large dinner plate next to the stove to hold ingredients as they come out of the wok.

Heat a wok or large skillet over high heat until a flick of water dissolves almost instantly on the surface. Add a tablespoon of peanut oil and quickly swirl the pan to coat. Add the tofu and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked tofu to a plate. (Adjust the heat as needed if your pan starts smoking.)

Warm another half tablespoon of peanut oil in the pan and add the onions. Cook until the onions are just starting to soften and show golden color, 3 to 4 minutes. Transfer to the plate with the tofu. (Adjust the heat as needed if your pan starts smoking.)

Warm another half tablespoon of peanut oil in the pan and swirl to coat the bottom. Whisk the eggs one more time and then pour them into the bottom of the pan. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, begin nudging and cutting them with your spatula to create big curds. Transfer the cooked eggs to the plate with the tofu and onion. (Adjust the heat as needed if your pan starts smoking.)

Warm the last half tablespoon of peanut oil in the pan and add the garlic. Fry until the garlic is fragrant and golden, about 10 seconds. Add all of the spaghetti squash and spread into a single layer. Cook for 30 seconds or so, then stir the squash and spread it back out again. Repeat a few times until the squash is warmed and beginning to show golden, roasted color.

Drizzle 2 tablespoons of the pad Thai sauce around the outside edge of the pan, then stir it into the squash. Continue stirring until the sauce evenly coats all the squash. Give it a quick taste and add up to 2 tablespoons additional sauce if needed.

Add the scallions and bean sprouts to the pan with the squash, and stir to combine. Add the tofu, onions, and egg back to the pan and stir to combine. Taste again, adding additional sauce if needed.

Transfer the pad Thai to a large serving plate and top with chopped peanuts, cilantro, red pepper flakes, and lime wedges. Serve immediately while still very hot. Leftovers reheat well and will keep for up to a week in the fridge.

Yorkshire Puddings (MOM)

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  • 1/4 lb. flour (1 cup)
  • 1/4 tsp. salt
  • 1 egg
  • 1/2 pint milk (285mL)

Mix flour and salt in a bowl; make a well in the centre and drop the egg in.  Stir from the centre, working in the flour, gradually adding half the milk, giving the consistency of thick cream.  Beat well and mix thoroughly.  Stir in the remaining milk and leav to stand.

Takes about 1/2 hour at 375.

 

ALTERNATE:

4 eggs
200mL milk
200g flour (sifted)
pinch salt
Pour into jug for serving
1cm oil/fat in each hole
375 for 25 minutes

Buttermilk Rusks (Ilona Pretorius)

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6 cups flour
6 tsp. baking soda
2 cups butter (room temperature)
2 cups sugar
2 cups nuts and dried fruit
1/4 cup oil
2 cups buttermilk
25ml baking powder
1 1/2 tsp. salt
3 eggs
2 cups ground flax
Mix eggs and sugar at low speed.  Add buttermilk and oil to mixture.  Combine flour, baking powder, salt – rub in the butter.  Add ground flax and nuts to flour and mix.  Add egg mixture and mix until no dry parts are left in dough.  Split into bread baking tins.  Bake about 40 minutes at 350, and then an additional 30 minutes at 325.

Let the rusks stay in the oven overnight after the time they spent drying – this give them ample time to cool off.  Cut into pieces.

Cranberry Orange Scones

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1 1/2 tablespoons freshly grated lemon zest
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 cup heavy cream (or milk)

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

 

Simply roll them out and cut them before flash-freezing them separately on a tray, and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.

Spicy Cauliflower Stir Fry

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1 head of cauliflower, cut into florets
4 tablespoons vegetable oil, divided
Salt and pepper
6 slices fresh ginger
1 small onion, thinly sliced
5 cloves garlic, sliced
2 scallions, cut into 2-inch lengths
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon toasted sesame oil
2 tablespoons Shaoxing rice wine or dry sherry
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar

Preheat oven to 450°F. On a parchment-lined baking sheet, spread out the cauliflower in a single layer and toss with 2 tablespoons oil. Season with salt and pepper, and roast until crisp and golden, about 30 minutes. Stir the cauliflower halfway through baking.

Heat 2 tablespoons of oil in your wok over medium-high heat. Add the ginger and cook for 2 minutes until caramelized. Add the onion and garlic, and cook for another 2 minutes, making sure they don’t burn.

Turn up the heat to high, and add the cauliflower and scallions. Cook for 30 seconds and then add the crushed red pepper flakes (if using), sesame oil, Shaoxing rice wine or sherry, soy sauce, and sugar. Toss everything together, stir-frying for about 1 minute, and serve with steamed rice.

Sorghum Cookies

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3/4 cup unsalted butter, softened
1 cup sugar
1/4 cup Pure Cane Sorghum
1 egg
2 cups all purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. Bourbon Smoked Pepper
Bourbon Smoked Sugar

In a medium bowl, cream together butter and sugar.
Add egg and Pure Cane Sorghum. In a separate
bowl, combine dry ingredients and mix well. Add the dry mix into
the butter mixture. Mix until smooth. Wrap in plastic
wrap and chill for 1 hour. Preheat oven to 350
degrees F. Line baking sheet with parchment. Scoop
dough to 1-inch disks and dip in Bourbon Smoked
Sugar. Place 2 inches apart. bake 10-12 minutes.