Halibut with Wasabi Beurre Blanc & Sweet Soy Ginger Glaze with Sesame Rice Noodle & Veggies

This dish reminds me of going to a sushi restaurant with the combination of wasabi & soy with your sushi.  Mixed with a little bit of honey, this gives the sauce another dimension and smooth out the flavours quite well.  Not a whole lot of the sauce is needed on the plate... think of it as background music and the  drizzle of the Sweet soy ginger sauce as the pause between tracks, noticeable but lingering.

Again, I am using Halibut since I have a freezer full of it.  Actually, having a freezer full of Halibut is a good thing because it encourages me to try new recipe ideas.  So here is the latest addition to the Halibut Diaries.

Ingredients

Beurre blanc
2 Tb of wasabi paste
1/2 cup of lite Soy sauce ** use lite, less sodium because it will be too salty
1/4 cup white wine
1 TB of crack black pepper
1 stick of butter, cut into pieces
2 TB honey

Sweet Soy Ginger Drizzle
1 TB Mirin
1/4 cup of sweet soy sauce
1TB honey
1 tsp mince ginger
 1 tsp cornstarch or tapioca

Sesame Rice Noodle
a package of flat rice noodles
Snow peas, about a cup
red pepper, 1 small
2-3 TB sesame oil
2 Tb ginger, minced
1 TB garlic, minced
splash of soy sauce

Halibut
sprinkle of sansho * see side bar or can be omitted
ground black pepper
gray sea salt

How To

The first thing I did was the fish, this will take the longest, but not that long.  Season the fish filets, pan sear on both sides, apporimately 2-3 minutes per side depending on the thickness.  Doo the noodles at the same time.

Noodles, bring a pot of water to a boil. Take off heat and add the rice noodles. It only takes about 3-4 minutes for the noodles to be soften. In a pan, add the sesame oil, add snow peas and red pepper, ginger and garlic. Then add the noodles to the pan, toss with the vegetables. Then you can add a splash of soy sauce at the end, toss. ** you don't even need the soy, there is lots of flavour without it, this time I added it.


 Sweet Soy Ginger drizzle - put all ingredients ina  small pot, heat until thicken.  Set aside or keep over a small flame.

Beurre Blanc - in a pan heat soy sauce, wasabi and black pepper. Heat thoroughly and take off heat then add  the butter piece by piece, whisking each  piece until melted, then add another piece, whisk.  You will end up with a thick butter sauce.  Add honey at the end.

Garnish - black sesame seeds.

Plating

Drizzle the plate, in a circle with the beurre blanc.   The add some of the rice noodles in the middle of the plate.  Place a filet of fish over top of rice noodles.  Drizzle with the Sweet  Soy Ginger glaze.  Finish the plate off by sprinkling some black seeds over top of fish.

Enjoy Every Bite  !

Coconut Curry Halibut

Ingredients

1/2 cup chicken broth
1/2 cup coconut milk
2 TB Curry powder
1 tsp garlic
2 TB  ghee - or clarified butter
1 TB oil

Two filets of Halibut

In a pan, add ghee and oil, heat.  Then add the 2 TB of curry powder,  let the  curry  powder incorporate with the butter.  Let it bubble in the pan, without burning for about two minutes. 

Add the chicken broth and coconut milk.

To thicken - add about 1 tsp of tapioca, cornstarch or flour ( or as much needed) and let cook until sauce thickens.

For the Halibut filets, season with cracked black pepper, kosher salt and sprinkle of paprika.  Grilled or sear on both sides until done.

I served with jasmine rice and  ribbons of sauteed zucchini and carrots.

Simple, fast and very tasty !

Enjoy Every Bite

Roasted Vegetable Lasagne

 (Sigh) I am going vegetarian for the next month to see if I will REALLY miss meat in my diet.  I cannot do without fish or cheese, so I cannot say I am going  vegetarian. But... if you do see a meat recipes on here, it's from an previous meal  I wrote about - promise.  My first recipe, I didn't do anything too veggie crazy.. there is cheese in this Roasted Vegetable Lasagne.  I thought roasted the vegetables would give the veggies more depth of flavor and goat cheese would be nice as well.  This is made in a loaf dish.


Ingredients :

4 -  no bake lasagne sheets
8 - slices of eggplant
8 - long slice of zucchini
12 - slices of roma tomatoes (I took out any excess seed/pulp)
1    package of mushrooms slices
1 -  red bell pepper
4-6 fresh basil leaves, chopped
cracked black pepper
minced garlic

Marinara sauce

Grated parmesan cheese
fine shredded mozzarella cheese
crumbled goat cheese

* I didn't measure the amount of cheese I put on, I just sprinkled in between the layers. Use as much or little as you like.

How To : 

In a pan, with some olive oil, add garlic and sautee mushroms.  Set aside.

Drizzle the eggplant, zucchini and red bell pepper with olive oil and cracked black pepper.

Grilled both sides until some nice grill marks are there, remove - Don' t over cooked on grill.


* When I took the bell pepper off the grill, I diced the pepper so I could sprinkle it in between the lasagne layers.


Assembly:

by layer:
1 spread some marinara sauce
2 lasagne sheet
3  place two zucchini layers
4 places two eggplant slices
5 sprinkle the goat cheese
6 sprinkle some mushroom
7 drizzle some marinara sauce
8 sprinkle some chopped basil
9 place tomato slices
10 sprinkle some mozzarella and parmesan cheese

Repeat layers. 

I finished the top layer with marinara sauce, sliced tomotoes, drizzle with olive oil and a parmesan and bread crumb mixture.

 ENJOY EVERY BITE.. I DID

Memories of Provence

When we think of France, of course we think of the Eiffel Tower and the Louvre Museum. I know most people want to see the Eiffel tower but it really was not what I had in mind. After reading many travel memoirs of Provence, that is where I wanted to be and that's where we were going for two nights.


We weren't going to stop in St. Paul de Vence but we decided last minute that we will stop for a short visit before going back to Nice. I am so happy that we did! It ended up being one of the highlights of my European vacation and one of the more memorable meals in Europe.

St. Paul de Vence is a captivating fortified medieval village perched on a hill between two valleys in the Southeast part of France and is inspiration for many artists past and present. Russian painter Marc Chagall being one of the famous artist who has lived there is also buried in the St. Paul de Vence cemetery.

The town oozes with art galleries, terrace cafes & restaurants, tourist shops and of course many tourists. I have read that St. Paul de Vence is one of most popular tourist destinations in France. Thankfully, we arrive in April so the tourist season hasn't really hit full force yet so we miss the shoulder to shoulder action.

We make our way through the entrance and art is already evident from the stones in the street in shape of daisies. Meandering streets lead the way to many little artist's shops and one particular shop catches my eye. I go inside and decide between two small paintings, one of brilliant red poppies or a field of multicolored wild flowers. I buy the sweet 5x5 painting of poppies. The artist puts her hand to her heart, pleased, that it was her painting I chose. I always like to get a photo with myself and the artist holding the piece of their art so I take a photograph with the her before I leave the gallery. Happy with my purchase, we walked a little further down and decide to stop at this quaint restaurant named “La Terrasse”. The Plat de Jour is what caught my eye....two choices Lasagne bolgnese or the Soupe de Poisson al la Provençal ...um, lasagne in France ? I don't think so ! Soupe de Poisson it is . We walked in, it was a small restaurant with only about 5 tables and I asked if we could go out back just to look before we sat down. When we went out to the back.... amazing view of the Provencal countryside. This is where we are sitting. I cannot believe we almost didn't go out to the terrace.


We ordered a glass of French white wine and the plat de jour, the soupe de poisson. A friend and I sat there, pleased with our choice of location for lunch and taking in all the beauty of the Provençal countryside. From the terrace, on the left you can see the French Riveria and to the right the valley just as I imagined it would be from reading the travel memoirs. The view is breathtaking and I take as many photos as I can to capture the moment.

Our soup arrives. It's presented in individual white soup tureens. Served with toasted baguette, shredded Gruyere cheese and traditional rouille. The lady serving us asked if we knew the procedure for the baguette and cheese and she showed us. The raw piece of garlic is rubbed on top of the toasted baguette to infuse the flavor of garlic into the bread, then you smear some of rouille on top, sprinkle some of the the cheese and place itinto the soup letting the cheese melt into the warm soup.


The soup was outstanding and I savor every slurp with a smile – an extraordinary fish flavor, hints of saffron, orange and garlic. We finish the last spoonfuls of soup and contiue on awalk through the village.

On the drive back to the hotel, with my fingers still scented with garlic, I am reminded of my Provençal experience... the amazing view, narrow streets of this charming village, beautiful art and the best fish soup to have ever touched my taste buds. I am already dreaming of a return visit to Provence.
View of St. Paul de Vence

Lamb in Red Wine Cherry Sauce

6 lamb loin chops

salt & pepper

1/2 cup red wine

1/2 cup  sour cherry juice, no sugar

1/2 cup beef broth

1 Tb garlic, crushed

1 TB herb de provence

2 TB honey

1 TB balsamic

1/2 cups dried cherries

In a Dutch oven with some olive oil , season on both sides and sear until golden.  Add remaining ingredients. 

Place in 350 oven for 90 minutes, take off cover in last 10-15 minutes, rasining heat to 400 to reduce some of the liquid.

*  I added a dollop of butter in the last 15 minutes in the oven.

Enjoy Every Bite !

Asian Chicken Lettuce Wraps

Asian Chicken

1 lb ground chicken

1/2 cup of lite soy sause

2 TB sweet soy sauce

1 TB sesame oil

1 TB minced ginger

1 TB minced garlic

fresh cracked pepper

8-10 mushrooms, chopped

Bib lettuce

2 green onion

In a pan, on medium high,  with some sunflower oil, add ground chicken.  Add the soy sauce, sweet soy, sesame oil, ginger, garlic.   When almost cooked, add mushrooms, saute 5 minutes more.  Add green onions when chicken has completed cooking.

Hoison Sauce

1/2 cup hoison sauce
1 tsp ginger
1 tsp sesame oil
2 TB honey
2 TB pineapple juice or orange juice

Add all ingredients in a small pot, heat thoroughly.
Taking one whole bib lettuce leaf, place  about 3-4 TB of chicken mixture in center, drizzle with hoison sauce, wrap it up to keeping the  ingredients  tucked inside and enjoy this light delicous dish !  Doesn't leave you feeling heavy and over stuffed !

Note *  I have used iceburg lettuce for this as well, tasted just as good.

Enjoy Every Bite !

A Table for Two at Mill Bay Coffee Co.

A jewel of a coffee house ! Mill Bay Coffee & Pastries.




My husband and I walk in and I say to him, “I love this place !” and I see “my” new niche, by the front counter in a corner, tucked away from the rest of the room...a table for two. The coffee house is very charming, somewhat of a French country style, lots of creative art decorating the room. Each wooden table is different and it feels “like home” here - I feel at home here.

I place an order for a decaf-latte-little foam-grande and then wander the room. Joel Chenet, along with his wife, Martine (both from France) preside over Mill Bay Coffee & Pastries and Monsieur Chenet is a well accomplished Chef and has headed many restaurants. Martine, I have read is also involved in the food industry. Numerous certificates and awards adorn the room. There is a newspaper article clipping near the counter with Mr. Chenet pictured with Alton Brown from the Food Network, I believe Mr. Chenet was participating in a food festival in Monterey , California.

My latte is heavenly, a fine roasted Alaskan coffee...I ask what brand I am drinking...Three Sisters decaf. I get a cranberry scone and my Husband gets a piece of Apple pie. OK, let me say this....even though my husband doesn't cook (when he does, it's great) he can be a critic when it comes to food and the one thing he is very critical about is apple pie. In the twelve years we have been together he has yet to have had a good apple pie. His complaints – too runny, too dry, apple pieces to big or thin, dry pie crust, no flavor. We take a seat and he takes a bite of his apple pie... he really likes it and says it's the best apple pie he has tasted. He likes the pastry crust and there is no “runny- syrupy filler”. I try a bite – he's right. It is probably the best apple pie we have had. The pastry crust is wonderful - sweet, flaky, moist. The apple filling also has fantastic flavor, perfect size apple pieces. Finally, a great apple pie. My cranberry scone is the best scone I have ever had. Melt in your mouth, almost like short bread with the right amount of sweetness. I will be comparing every other scone from this day forward to the scones at Mill Bay Coffee.

I took some photos of the coffee house before we leave but as we passed by the dessert display case I couldn't resist taking a photo or resist taking home a treat. We decided on a colossal Salmonberry Coffee cake which looks like a huge muffin. Later, after dinner, we enjoy the coffee cake... delicious, sweet, moist and tart clusters of Salmonberry.

We have been to Mill Bay Coffee several times over the Summer... my husband always gets the oatmeal with fruit compote and really enjoys it. The oatmeal is unlike any oatmeal I have had before, a wonderful home made taste, thick and not soupy like a lot of oatmeal I have had. It is served with maple syrup, brown sugar and a mixed berry compote (this makes it !)

I usually get the Breakfast Muffin ...hmmm good . A big, moist muffin with bits of ham, sausage, cheese and chunks of potato. Filling and satisfying. I have also tried the Viking crepe... with smoked Salmon, not with big chunks of Salmon but whipped into a a creamy dill sauce and pieces of potatoes throughout. Very good !

A Table for Two

Our Summer here in Kodiak is coming to a close. We have one more day here.... one more latte.

My Big Fat Greek Addiction ! Fasolakia Yiyantes Sto Fourno

"Oven baked giants beans" - I never would have guessed this would be one of my favorite things to eat.  I could have a day of just eating these and would be completely happy.  They are great as a side dish but I love them topped on top of grilled rustic bread and then drizzled with oilve - promise, you're going to love them !

1lb dried lima beans
1 cup of diced carrots - about two medium carrots
1 cup of diced celery - about 2 stalks
4 garlic cloves, crushed and chopped
2 can chicken broth
1/2 onion, diced
3 bay leaves
1 cup diced tomatoes, ( I used canned)
3 TB tomato paste

1/2 cup fresh parsley, chopped
2 TB dill, generously (I used dried) use fresh if you have it
2 TB smoked paprika

1/2 cup olive oil
Kosher salt & Cracked fresh pepper

How To :

Rinse beans.
In a pot, add beans  and just enough chicken broth to cover beans.
Add celery, carrots and bay leaves.  Bring to a boil, reduce heat to medium and  simmer for about 30 minutes until beans are tender. RESERVE LIQUID

After 30 minutes :
In a dutch oven or deep baking dish (not glass), over stove,  add 2-3 TB of olive oil and saute onions and garlic for about 3-4 minutes until onions are tender.   Add  the tomato paste, smoked paprika and blend with onions.  Then add parsley, dill.

With a slotted spoon, add the beans, carrots, celery and bay leaf from the other liquid pot.  Incorparate all the ingredients.  Then add enough liquid to just cover the beans.( approx 2-3 cups)
Drizzle with 1/2 cup of olive oil.

Bake in the oven, 375f,  for about 45-50 minutes.  Check a bean to see if it tender and to your liking.

Grill some rustic bread  on both sides - grilling the bread gives it a great flavour.

Top with some of the beans and drizzle with olive oil.

ENJOY EVERY BITE !

Peach, Pear & Ginger Sangria - Refreshing taste of Summer

I Bottle of Spanish white wine

1/2 cup peach  schnapps

1/2 cup pear liquer

1/4 cup Grand Marnier or Triple Sec

1 peach, diced

1 Barlett pear diced

2 limes, quartered
1 cup orange juie or peach juice ( I have used mango juice before as well)

about 1/2 cup Ginger syrup * you can add as much or little as you like, I like is sweeter so I added a little more than 1/2 cup.

Ginger syrup :

2 cups of water

1 cup sugar

about 8-10 slices of fresh ginger.

In a pot over medium heat, combine the suagr and water  and heat until the sugar disolves. Add slices of ginger. Let stand at least an hour or over night.

Combine all the fruit and liquors in a glass jug, along with the ginger syrup.  Chill for a few hours.  Pur over ice and enjoy !

Cheers !

Rhubard Crumble

I remember going to visit my Grandmother when I was growing up and the front yard had rhubard bushes on the side of the house. My sister and I would break off long leaf stems of rhubarb and dip  the ends in little bowls of sugar and giggle becasue it was so sour !  Those days, the rhubard was free, just today I paid $7.99 for a pound of rhubarb but worth every penny to bring back some memories of  visits to "mom's " house.

Ingredients

4 cups of diced rhubard
1/2 cups sugar, mix in 1 TB of flour with the sugar (as thickener)
2 Tb fresh lemon juice (or bottles is fine)
 * I put little dots of cold butter over top of rhubard ( everything is better with better)

Toss the diced rhubard with sugar, flour and lemon juice.  Spread out on a  baking dish - I used a smaller on so the rhubard would almost come to the top of the dish.

Crumble :

1/2 cup rolled oats

1/2 brown sugar

1 tsp cinnamon

1/2 cup sliced almonds

1 stick butter, melted

Mix all the ingredients together  until mixture is blended well with the butter.

Sprinkle the crumble mixture over top  of the rhubard

Bake at 350 oven for 30-40 minutes until the crumble mixture is golden and the rhubard juice starts bubbling through the top of the crumble.

Serve with a good dollop of vanilla ice cream.

Enjoy Every Bite

Burger Time - Avocado BBQ Beef Burger !

It's that time again... time for another great tasting burger !  Playing with burger flavors one evening for dinner I came up with this one that I've named ' Avocado BBQ Beef  Burger'.  The balsamic carmelized oinion mixed with the creamy gorgonzola and avacado made for great eating !  Hope you enjoy as much as I did.  This one is a keeper.

Avocado BBQ  Beef Burger

                                                               1/4 lb of ground beef

Montreal Steak Seasoning - a sprinkle

Smoked Gouda cheese

Sliced avocado

half red onion, 2 TB balsamic vinegar, 1 TB olive oil

2-3 TB goronzola cheese

BBQ sauce - your favorite

one fresh bakery onion bun

Form the ground beef into a patty, sprinkle with the Montreal Steak Seasoning.  Grill or fry until it's done to your likeness.   When the beef is cooked, spread a little mayo on  the onion bun, then sliced Gouda, then sliced avacado.  Place beef patty on top of the avacado, top with carmelized onion, a squirt of your favorite BBQ sauce and top that with gorgonzola cheese.  Voila the Burger !

**  Carmelized onion - slice the red onion, place in a pan with the balsamic vinegar and olive oil until the  vinegar has reduced and the inions become translucent and carmelized.

ENJOY !!!

Bourbon Braised Short Ribs with Mustard Glaze

This is a succulent beef dish.  The short ribs are so tender, juicy and full of flavor.  The carmelized savoy cabbage compliments the dish quite nicely and a smooth creamy finish with the polenta.  Very comforting. Lots of steps but worth every one of them.

Beef Short Ribs :

2  tsp Thyme

2 tsp Rosemary

3 TB Paprika, sweet

2 TB dry mustard, Coleman's

1 tsp kosher salt

1 tsp cracked black pepper

About 2-3 lbs of boneless short ribs

In a bowl, combine all ingredients  (except beef) and

coat  the short ribs, let stand for about one hour.

After one hour, sear on all sides until crispy brown on outside.

Braising Liquid :

2-2 1/2 cups of beef broth

1/2 cup Bourbon

2 TB coarse dijon mustard

3 TB molasses

2 garlic cloves.

Mix all ingredients in a bowl.

How To :

Place the seared beef short ribs in a brasing pan or dutch oven,

along with all the braising liquid.

Over low heat on the stove, cook one hour

 covered, adding more broth if needed but maintain

1" of liquid when done.

** This dish can also be finished in the oven in a 300 oven temperature.

When  you are done preparing the beef short ribs for cooking, get started on the carmelized savoy cabbage. 

Carmelized Savoy Cabbage

1 Savoy Cabbage, shredded

3 TB olive oil

1/4 lb of pancetta or bacon ( about 5 slices)

1 garlic clove

1/4 chicken broth

small sprig of Rosemary, needles removed, chop

Salt & Pepper

4 TB white wine

3 TB butter

How To:

In a pan with the olive oil, add pancetta, garlic and rosemary,

sautee for about 3-4 minutes.

Add the shredded cabbage, salt, pepper, wine, chicken broth.

Toss and coat.

Cover and cook over medium heat for about 45 minutes

Add more Chicken broth if needed.

Uncover, add 3 TB butter and cook an additional 15 minutes

 until carmelized, toss to carmelized all cabbage.

In the last 10 minutes of cooking the cabbage and the beef short ribs, get started on the polenta - this is a quick  dish and willl only take about 10 minutes.

Creamy Mascarpone Polenta

 4 cups chicken broth

2 TB olive Oil

1 cup polenta

3 TB butter

3 TB cream

about 4-6 TB Mascarpone cheese

fresh grated parmigiano reggiano

In a pot,  with olive oil, bring the 4 cups of broth to a boil. 

Reduce the heat to medium and add polenta,

stirring frequently.

Cook for about 5-8 minutes until the liquid has been absoorbed.

Add the mascarpone cheese, parmigiano, butter and cream

until the polenta is smooth and creamy.

Adding more cream if too thick... and a little more butter

wouldn't hurt anythng  :-)



Plate It :

On a pretty plate, plate a generous dollop of the creamy polenta

then some of the braised short ribs and then  top with

some of the carmelized Savy Cabbage.

ENJOY EVERY BITE  !



Sesame Seared Ahi Tuna with Fennel, Pear Salad

1 Forelle pear, cut in half, cut very thin slices

fresh pomegranate seeds

1 Fennel Bulb

3 TB tangerine, juices  (* or other orange)

1 TB Ponzu sauce

1 TB tupelo honey (* or other honey)

1 Ahi Tuna filet

 About 2 TB black sesame seeds

About 2 TB white sesame seeds

cracked black pepper

HOW TO :

Cut Fennel in half and slice very thin, like shave.  Mix the Tangerine juice,

ponzu and honey together.  Toss in Fennel.

Coat tuna with the sesame seeds  and sear tuna in a pan  on both

 sides for about 2 minutes per side.

Use a medium high heat.

Take off heat and cut into slices.

PLATE IT :

On a plate.. fan out pear slices, lay slices on the tuna on top

of the pear.

Place some of the fennel on the side, sprinkle some pomgranate seeds

and drizzle any remaining citrus dressing over

the plate.

Very refreshing !

Chicken Barley Soup with Parsley Dumplings

What is better than a warm bowl of soup  on a chilly Winter's evening?  One that has dumplings !  It's strange for me to write Dumplings because I grew up knowing these fluffy pillows of flour as Doughboys.  Regardless of the name, nothing can warm  the tummy than this  creamy thick bowl of goodness.

Ingredients :  (for 2-3 people)

3 chicken drumstick

2 chicken breasts
3 can chicken broth
1 cup water

1/2 barley
1 tsp fresh Thyme
1 Bay Leaf
2 celery stalk, chopped
2 large carrots, diced
12-14 baby red potatoes, quartered
1 Tb fresh garlic, minced

3 Tb fresh chopped Parsley

French Gray Sea Salt

Fresh Cracked Pepper

In a large pot, add chicken pieces and chicken broth, Bay Leaf and Barley Over medium high heat, cook chicken about 35-40 minutes until chciken is cooked through.

Remove chicken from pot. Set aside until the pieces cool off somewhat, enough so you can take of the meat from the bones.  Shred into bite size pieces.

To the pot add potatoes,  carrots, celery, thyme and parsley.  Cook for about 15 minutes. Add chicken back into the pot.  Reduce heat to a simmer.

*If the broth has reduced too much, you can add more chicken broth.


Meanwhile make the dumplings, this is what you will need :

1 cup flour
1 1/2 T Baking Powder
1/2 tsp salt
3 TB cold butter
1/4 milk
Parsley

In a bowl combine flour, baking powder and salt.  With a pastry cutter or fork, cut butter into the flour mixture until crumbly, add the parsley.  Add the milk and blend all ingredients until it forms into a ball.  Pinch off each piece and form into 6 large balls.  With a spoon, lower the dumplings into the soup, cover and cook for about 15-20 minutes until the dumplings float and are big and fluffy. 

* check center for donesness is necessary.

Enjoy Every Bite !

Thick Creamy Hot Chocolate with White Chocolate Marshmallow Cream

On  a trip to Italy,  one of the places I visited was the beautiful Renaissance city of Florence.

An overwhelmingly stunning place that will leave  lasting memories for anyone who appreciates the arts, culture and the Italian lifestyle.

   I walked through narrow passages  that unfolded into beautiful piazzas and into one of my favorite places - Piazza Della Signoria. 

This piazza is famous for it's outdoor museum -  home to Michelangelo's "David", the 'real' David

 being in the Accademia of course.

  Restaurants, cafes, artists and tourists decorate this lovely piazza.  Piazza Della Signoria   is

 where I had my first real hot chocolate - Cioccolata Calda ! 

The hot chocolate that most of us are use to here in North America is a  watery  hot mug of

chocolate made from  powder  in a package, that we take little sips of.

The hot chocolate in Italy is best enjoyed with a spoon because of it's thick , creamy custard like consistency.

I wanted to try to create this thick and blissful drink at home

  to remind me of my days in Florence.

Ingredients :

1- 4oz 60% cacao bittersweet baking bar 

1 cup semi sweet chocolate chip

1/2 cup whipping cream

1 cup whole milk

1-2 TB cornstarch, arrowroot or tapioca

* I used Ghiradelli chocolate

In a pot add all the ingredients and heat on low until chocolate

is melted and smooth.  Add the cornstarch. Heat until the chocolate thickens.

For the White Chocolate Marshmallow Cream, in a pot on low heat melt 1- 4oz white chocolate baking bar, add 1 TB cream and 1 cup of small marshmallow.

Heat until the marshmallow melts down and is blended with the

white chocolate.

Pour the thick hot chocolate in your favorite mug,

spoon some of the marshmallow goodness

over top and enjoy !

Cranberry Orange Sauce & Cranberry Pine Nut Stuffing


The holiday season is approaching and two of my favorite things I look forward at dinner are the cranberry sauce and the stuffing.... or dressing.  Not just traditional holiday sides, but these bring me comfort as much as the roast turkey itself. These two recipes have been my two traditional holiday sides dishes for the pass ten years, I hope they become a favorite of yours as well.




Cranberry Orange Sauce

    1 package of fresh cranberries
3/4 cup pomergrante juice
1/4 cup of water
3/4 cup of sugar
zest of half an orange


In a pot, add all ingredients and cook over medium heat
until the cranberries start to pop, about 10-12 minutes.
Reduce heat to low and simmer for about 5-7 minutes.
Turn off heat.  Transfer to a bowl.
Chill. 




Cranberry Pine Nut Stuffing

1 large box/package of  dried bread cubes
( 12 OZ 0r 340 grams) or your own homemade croutons
 2 small potatoes, cooked, cool and peeled
2 celery stalks, diced fine
1/2 onion, diced fine
1/2 cup dried cranberries
1/2 cup pine nuts
3 TB of dried herb  mixture for stuffing
OR
1 TB Summer Savory, 1 tsp Thyme, 1 tsp  powdered sage,
1 TB Parsley, 1 tsp Rosemary
1 TB onion powder, 1 tsp salt & pepper
1 can of chicken broth ( more if it's too dry)
1/2 cup chilled butter, broken into bits




* Note you can make your own bread cubes by cutting up crusty
day old bread or sliced bread, left out to harden & then cut up.
About 8-10 slices, 1/4 inch thickness. ( I used a baquette)




Roughly chop up the potato and put in large bowl.
Add the vegetables, cranberries and pine nutes,  herb mixture
and the bits of chilled butter.
Mix until combined.
Add the chicken broth and  mix until
the chicken broth is absorbed into
the bread mixture.  
 You should be able to tell there is liquid in it, but not soaking
Stuff into a turkey or into a baking dish for dressing.


* If  mixture seems to dry, add more chicken broth.


Cook until the turkey is done or if cooking in a baking dish,
bake until golden and crisped top.


About 35-45 minutes.

 Enjoy Every Bite !

Pumpkin Cheesecake Pie with Maple Cinnamon Whipped Cream



Pumpkin Cheesecake Pie

For Thanksgiving dessert, I couldn't decide betweem a Pumpkin Cheesecake 

or Pumpkin Pie, so I decided to make a pie and add cream cheese.

The Maple Cinnamon whipped  Cream is fantatstic with it !







INGREDIENTS :

1-16 oz can of 100% pure pumpkin
1 - 8 oz package of cream cheese
1- 14oz can of sweetened condensed milk
2 tsp of cinnamon

1 prepared deep dish pie crust

* I am not a baker, therefore store bought pie crust it is.. if this is taboo for you, by all means, impress your guests with a homemade crust.

In a bowl combine all ingredients, fill the pie crust and bake at 350 oven for 60 minutes.

Maple Cinnamon Whipped Cream

1/2 pint (236 ml) of whipping cream
1/4 cup maple syrup 1/2 powdered sugar
1/2 tsp of cinnamon

In a chill bowl, add all ingredients and using a hand mixer whipped the cream until soft peaks form.

Chill.

ENJOY EVERY BITE !

Lamb Tagine & Couscous

I have had my Tagine (clay pot) for over a year... maybe longer. I thought it was about time I made something in it ! I love Moroccan food and love lamb. Here it is - my first tagine !

INGREDIENTS :

1 lb lamb chunks

1 onion

1 Tb mince garlic

1 tsp cardamon

1 tsp ginger

1 TB tumeric

good pinch of saffron

1 Tsp cumin

2 TB paprika

1 TB cinnamon

1 can diced tomatoes

1 cup chick peas, cooked according to direction on package. 

1/2 cup chopped dried apricot

Small bunch cilantro, chopped

1 cup chicken broth

1/2 cup preserved lemons chopped, sliced (optional but adds a unique flavor)

salt and pepper

olive oil

HOW TO :
In a pan with olive oil. Add lamb and brown on all sides. Remove and set aside.
* I heated the ingredients on a pan on stove and not in the tagine.. I love my tagine and didn't want to risk having it break on an open flame. I'm sure it would have been OK.
In the tagine or in a pan that browned the lamb, add onions, garlic and all the spices. Cook for about 2-3 minutes. Add the tomatoes. Mix.
In the tagine, add the lamb and the spice tomato mixture.
Add remaining ingredients - chick peas apricots, cilantro, chicken broth, lemons, salt and pepper
Cook in 350 convection oven for about 90 minutes or until lamb is tender and sauce has thicken.


Couscous :
Plain couscous, cooked according to package - Boil water, turn off and add couscous , then add 1/2 cup currants, 3 TB taosted pine nuts, 1/2 tsp cinnamon, 2 TB butter, 1 TB olive oil. Mix and Cover. When ready to serve - fluff with a fork.

CONFESSION :
I used canned chick peas because making the lamb tagine was an impulsive dinner.  In planning ahead of time... go for the dreid chick peas !


Enjoy Every Bite !

Chorizo Stuffed Squid in a Tomato Paprika Sauce

I really enjoyed this dish... the spiciness of the chorizo and the sweetness of the raisins worked well together. The tomato paprika sauce was so yummy.. the anchovy paste really make this sauce complete... yes ! Anchovy! The idea of cooking squid always intimidated me because over cooking it will make it rubbery and chewy but it wasn't a problem with this dish.
For Squid

2 - 8 inch whole squid, cleaned

1/4 cup raisins, chopped

1/4 cup pine nuts

3/4 cup plain breadcrumbs

4 TB olive oil

1 TB minced garlic

1 cup ground chorizo

2-3 TB chopped parsley

2 eggs

1/2 cup parmesan cheese, shredded

Sauce :

1/2 onion, fine diced

3 TB olive oil

1 TB minced garlic

1 cup tomato sauce

1 cup diced tomatoes

1 tsp red pepper flakes

1-2 TB anchovy paste ( I like it so I used 2 Tb)

1/2 cup red wine

2 TB paprika ( I used 1 Tb of smoked and 1 Tb sweet )

zest of half lemon

In a pot over medium heat, add olive oil and onions, until translucent.

Add remaining ingredients. Simmer for about 30 minutes.

How To : Chorizo mix

Mix all the Chorizo ingredients together, stuff 3/4 of the squid, secure end with a toothpick.

In a pan, seared both sides of the squid. You don't need to do this but I like to.

In a baking dish add the tomato sauce, place the two squid in the tomato sauce. Cover with tin foil. (I took off tinfoil last 5 minutes)

Bake 30-40 minutes, in a 350 degree convection oven. Time varies depending on oven.

Plate it :

Remove the squid from the oven and let stand about 5 minutes.

Slice squid, place some sauce on a plate, nestle sliced squid on the sauce.

Serve and Enjoy every bite !