chocolaty rich not sugary sweet

Chocolate Cake
recipe adapted from Add a Pinch
makes one 6 inch layer cake and 12 cupcakes
(also makes one 9 inch layer cake or 36 cupcakes)

INGREDIENTS:
2 cups all-purpose flour
1 cup sugar
1 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

1 cup buttermilk
1/2 cup olive oil
2 large eggs
2 tsp vanilla extract

1/4 cup strong espresso
3/4 cup boiling water

Dark Chocolate Frosting x 2

METHOD:
1. Preheat oven to 350F (180C or 170C Fan). Grease and line cake pans and/or a muffin tin with cupcake liners if using.

2. In the large mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda and salt.

3. Add buttermilk, olive oil, eggs, vanilla and mix together on medium speed. Reduce speed and carefully add espresso and boiling water until well combined. You can do this by hand if desired. And please note that the batter is suppose to be thin.

4. Pour batter evenly into the cake pans and/or muffin tins. Bake for 20-25 minutes (8-10 minutes for cupcakes) or until a toothpick inserted into the cake comes out clean.

5. Let cakes cool in pans for 5 minutes before turning out on a wire rack to cool completely before frosting (about 30 minutes). Once the cakes are cool enough, trim them with a serrated knife so that the tops are flat.

6. Make the frosting. Place one cake layer on a serving plate and cover with frosting. Repeat with remaining layers. Spread remaining frosting on top and decorate as desired.

lebanese chicken stew

Braised Chicken with Spinach

serves 6-8

INGREDIENTS:

4 tbsp olive oil

4 tbsp butter

2 large onions, thinly sliced

1/2 head of garlic, minced

16 green cardamom pods, lightly crushed

2 tsp ground coriander

1/2 tsp crushed red pepper flakes

2 cups chicken broth

2 cups water

2 lbs skinless, boneless chicken thighs

2 large bunch mature spinach, trimmed
coarse salt and pepper

Pickled red onions

METHOD:
1. In a medium pot, heat olive oil and butter over medium. Add onions and cook for 10 minutes until soft. Season chicken and set aside.

2. Add garlic, cardamon, coriander and red pepper flakes and cook for another 3-4 minutes until fragrant.

3. Increase heat and add chicken broth and water. Scrape up any fond to make sure sure nothing is sticking to the bottom of the pot. Bring to a boil and add chicken.

4. Cover and reduce heat to simmer for 35-40 minutes, stirring occasionally, until the chicken is very tender. Remove chicken and place in a deep serving dish on one side.

6. Bring remaining stewing liquid to a boil and add the spinach. Cook until just wilted, about 1-2 minutes. Transfer spinach to the other side of the serving dish. Gently pour remaining stewing liquid over the chicken. Top with pickled red onions and serve with rice.

an underrated cut of beef

Marinated Skirt Steak
serves 6-8

INGREDIENTS
3 lbs skirt steak, trimmed

Citrus Cilantro Marinade:
1 can coke
1 orange, juiced
4-6 ginger slices
a small bunch of cilantro stems
coarse salt and pepper

Citrus Garlic Marinade:

1 cup olive oil

1 orange, juiced

3 limes, juiced

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup apple cider or red wine vinegar

1/2 head of garlic, minced

coarse salt and pepper

METHOD:
1. In a wide dish or zip-lock bag, season skirt steak and combine all ingredients together. You can add the citrus peel to the marinade as well.

2. Let steak marinade for 3-4 hours in the fridge. Let steak come to room temperature before grilling.

3. Grill steak to desired doneness. Rest for 5-10 minutes before carving.

TIP: skirt steak can also be made with Kalbi marinade.

saffron cauliflower

Saffron Cauliflower
recipe adapted from Yotam Ottolenghi
serves 4

INGREDIENTS:
1 cauliflower, sectioned into florets
1/2 cup green olives, pitted and cut in half lengthwise
1/2 tsp saffron strands, infused in 3 tbsp of boiling water
3 tbsp olive oil
2 bay leaves
coarse salt and pepper

4 tbsp flat-leaf parsley, chopped
tahini
pickled red onions

METHOD:
1. Preheat oven to 400F (200C).

2. In an oven proof dish, combine all ingredients except together for parsley, tahini and pickled red onions.

3. Cover with foil and bake for 30 minutes. Remove foil and continue baking until cauliflower is tender but not too soft, about 10-15 minutes longer.

4. Top with parsley, drizzle some tahini and dot with pickled red onions. Serve warm or at room temperature.

pickled red onions

Pickled Red Onions
makes about 1 cup

INGREDIENTS:
1 red onion, sliced thinly
1/2 cup apple cider vinegar
1 tbsp sugar
1 1/2 tsp kosher salt

METHOD:
1. Ensure you have a dry sanitized mason/pickling jar. Either wash in your dishwasher or rinse with boiling water before using.

2. Place onions into the jar. Set aside.

3. In a glass measuring cup, whisk remaining ingredients together until the sugar and salt are dissolved. Pour over onions.

4. Cover jar and let sit at room temperature for 2 hours before using. Pickled onions will keep in the fridge for up to 2 weeks.

american comfort food

Macaroni and Cheese

recipe adapted from Martha Stewart
serves 12

INGREDIENTS:

1 pound (500g) elbow macaroni

6 tbsp unsalted butter
1/2 cup flour
6 cups milk, heated

2 tsp kosher salt
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cayenne pepper

4 1/2 cups (18 oz) sharp white cheddar cheese, grated
2 cups (8 oz) Gruyere cheese, grated

1/2 cup panko bread crumbs (optional)

METHOD:
1. In a large wide mouth pot, cook macaroni 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone (very al dente, slightly crunchy). Rinse under cold running water to wash off extra starch so that your mac and cheese won't have a mealy texture. Drain well and set aside.

2. Butter a 3-quart casserole dish. Set aside.

3. In the same large pot, melt butter over medium heat. Whisk in flour to make a roux and cook for 1 minute, careful not to burn it.

4. Make a bechamel sauce by whisking in hot milk and continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

5. Lower heat and stir in salt, spices, 3 cups cheddar cheese, and 1 1/2 cups Gruyere. Adjust salt to taste.

6. Stir macaroni into cheese sauce, making sure to coat every noodle. You can add some milk if the mixture is too thick and your prefer the dish to be more on the saucy side.

7. Pour mixture into prepared dish. Sprinkle remaining cheeses and then breadcrumbs over top if using. Place in oven and broil on high until golden brown, about 5-10 minutes. Remove from oven and let rest 5 minutes before serving. 

fluffy coffee

Since everyone's been staying at home and social distancing, here's a fun way to "whip up" your morning cup of joe. This delicious concoction came out of South Korea and has since become a viral foodie internet sensation.

Dalgona Coffee

makes 4 cups

INGREDIENTS:

4 cups milk or other substitute like soy, oat, coconut, almond

4 tbsp instant coffee

4 tbsp sugar

4 tbsp hot water

METHOD:

1. Heat milk and divide equally into 4 glasses. You can also serve this over ice if desired. Set aside.

2.  In a small bowl, add remaining ingredients and whisk until frothy. You can whisk manually or use a hand mixer (works faster).

 

3. Using a spoon, gently top each glass with the frothy coffee mixture. Serve immediately.

4. To make fluffy mocha coffee, add a 1-2 tsp cocoa powder to step 2.

vodka sauce

Olivia's Penne alla Vodka
serves 4-6

INGREDIENTS:
1 tbsp olive oil
1 onion, diced
1 lbs ground beef
1/2 cup of cream
1/2 cup of vodka
1 28 oz can crushed tomatoes
1 tsp crushed chili flakes

4 cups of penne, cooked
chopped parsley for garnish

METHOD:
1. In a medium pot, heat olive oil over medium. Add onions and cook for 5-10 minutes until soft.

2. Add ground beef and season well with salt and pepper. Keep stirring until meat is fully brown and cooked.

3. Add cream and let the meat mixture fully absorb it before then adding the vodka. Mix in tomatoes, chili flakes and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.

4. When the sauce is done, add penne and mix to combine. Serve immediately and garnish with parsley.

cajun night

Jambalaya

serves 6-8

INGREDIENTS:
2 tbsp olive oil

2 cups andouille sausage, chopped

1 onion, diced
2 celery stalks, diced

1 green, yellow or red bell pepper, diced
3-4 garlic cloves, minced

4 cups white or brown rice, rinsed and drained

1 tbsp Cajun seasoning
1 tsp chili powder
1 tsp chili flakes
1 bay leaf

1 can 15 oz diced tomatoes

2 cups water + 2 cups chicken broth

1/4 cup Italian parsley, minced

2 chicken breasts, diced and seasoned 

1 lbs shrimp, peeled, deveined and seasoned 

1 jalapeño, chopped
1/4 cup cilantro, chopped

METHOD:
1. In a large wide mouth pot, heat oil over medium heat. Add onions, celery, sausage and cook for 5 minutes until softened. Add bell peppers and garlic, cook for another 2 minutes.

2. Add rice, seasoning, spices and continue stirring until mixture looks dry and starting to just brown.

3. Increase heat and add tomatoes, parsley, water and chicken broth. Cover and bring to a boil. Lower heat and simmer for 30-35 minutes or until rice is almost tender. There should some liquid left in the rice, but add more water or broth if mixture dries out in-between.

4. Mix in chicken and simmer for 5 minutes.

5. Stir in shrimp and cook for 2 minutes until shrimp is just pink and there is very little liquid left in the rice. Top with jalapeños and cover with lid. Turn off heat and rest for 3 minutes to finish cooking, letting the rice absorb remaining liquid. Adjust seasoning to taste and garnish with cilantro to serve.

homemade hummus

Uncle Whit's Spicy Hummus
makes about 1 1/2 cups

INGREDIENTS:
1 can 15 oz chickpeas
1 jalapeno, serrano or Thai chili pepper
1-2 garlic cloves
1/4 cup tahini
1/4 cup fresh lemon juice
1/2 tsp cumin
2 tbsp olive oil
2-3 tbsp water
salt

METHOD:
1. Combine all ingredients in a food processor and blend until smooth. Thin with additional water if  consistency becomes too thick. Add salt to taste and increase the amount of chili peppers if more heat is desired.

2. Use a spatula to scoop out hummus into a serving dish. Drizzle with a splash of olive oil and a dash of paprika (optional). Serve with your favourite vegetable crudites, chips or warmed pita bread.

smothering technique

Étouffée
serves 4-6

INGREDIENTS:
1 stick butter
7 tbsp flour

1 large onion, chopped
2 celery stalks, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced
1/4 cup parsley, chopped
1-2 tbsp Cajun seasoning
salt and pepper

1/2 cup white wine
8 oz clam juice or shrimp stock
15 oz can diced tomatoes
1-2 bay leaves
2 tsp crushed chili flakes
chicken broth

2 lbs shrimp, peeled and deveined (substitute: crawfish or scampi meat)
green onion slivers for garnish
3-4 cups of cooked white and brown rice

METHOD:
1. In a wide mouth pot or Dutch oven, melt butter over medium heat. Make a roux by whisking in flour. Continue whisking until the roux is golden brown or the colour of peanut butter.

2. Add onions, celery, bell peppers and cook until soft about 10 minutes. Add garlic, parsley, Cajun seasoning, salt and pepper to taste.

3. Deglaze with wine, scraping up any fond from the bottom of the pot. Add clam juice, tomatoes, bay leaves and bring to a boil. Lower heat and let simmer for 30-45 minutes. If the sauce gets too thick, add some chicken broth. Adjust seasoning to taste and desired spiciness.

4. Add shrimp and cook until just done, careful not to overcook. Serve with rice and garnish with green onion slivers.

TIP: sauce can be made ahead of time and shrimp added when ready to serve.

the best oatmeal cookie you'll ever have

Aunt Joan's Crispy Oatmeal Cookies
makes about 3 dozen

INGREDIENTS:
1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 3/4 sticks (198g) unsalted butter, room temperature
1 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla

2 1/2 cups old fashioned rolled oats
1/2 tsp kosher salt
sea salt for finishing

METHOD:
1. Preheat oven to 350F (180C) or 325F for convection. Prepare baking sheets lined with parchment paper.

2. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

3. In a large bowl, beat butter and sugars until fluffy. Beat in egg and vanilla until well combined.

4. On low speed stir in the dry ingredients until well-blended and smooth. Add oats, kosher salt and mix by hand.

5. Scoop dough in 1-2 tbsp portions onto baking sheets, evenly spacing them out at least 1.5” apart. Chill for 10-15 minutes.

6. After chilling, with your palm gently press each dough ball to 1/8-1/4" thickness.

7. Bake for 15-17 minutes until the cookies are set in the middle and the edges are brown. Remove from oven and sprinkle with sea salt.

8. Let cookies cool in pan for 10 minutes before serving or transfer to a wire rack to cool completely. Cookies will stay fresh in an air tight container up to 3-4 days.

cooking badge

Brownie Sixer Sophie and newly minted Brownie Emily, attempt to complete the requirements for their Cooking badge.

BROWNIES COOKING BADGE MENU
serves 6 adults + 6 kids

• Roasted Butternut Squash and Carrot Soup
• Terriyaki Chicken Drumsticks
• Broccoli
• Chicken Fried Rice
• Green Tea

INGREDIENTS & COST:

1 butternut squash - $3.99

3 carrots - $.50

1/2 head garlic - $.50

2 tbsp olive oil

4 cups of chicken broth - $1.99

2 cups of milk - $.99

3.5 lbs chicken drumsticks - $9.99

1 tbsp vegetable oil

2 tbsp flour

2 tbsp sugar

2 tsp salt

1/2 cup soy sauce

2 tbsp mirin

3-5 dashes of sesame oil

3-5 cloves garlic, minced - $.50

2 broccoli crowns, chopped - $2.99

6 cups cooked white and brown rice, cold - $1.99

3 eggs - $.75

2 cups chicken breast, diced - $2.99

1 cup broccoli stems, trimmed and diced

2 green tea bags - $.10

TOTAL COST = $27.28 USD ($218 HKD)
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HOW TO USE STOVES SAFELY:

- always operate under adult supervision

- no loose clothing or hair

- use protective gear such as pot holders and oven mitts

- gas stove - must be ventilated (eg. fan on) and have baking soda handy to put out any grease fires

- do not leave stove or oven unattended

seasoning from the bayou

Cajun Seasoning

makes about 1/2 cup

INGREDIENTS:
2 1/2 tbsp paprika
2 tbsp garlic powder
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp oregano
1 tbsp thyme

METHOD:
1. Combine and use as needed in Cajun or Creole recipes. Store in an airtight container in a dry cool place up to 6 months.

kale mashed potatoes

Change up your mashed potatoes with this Irish twist.

Colcannon
serves 10-12 as a side dish

INGREDIENTS:
2 tbsp olive oil
4-6 cups chopped kale and shredded green cabbage leaves (optional)
1/2 head garlic, minced
1/4 cup green onions, finely chopped
10-12 cups ready made mashed potatoes
salt and pepper

METHOD:
1. In a large mixing bowl, add your ready made mashed potatoes. Set aside.

2. In a wide pan, heat olive oil over medium high heat. Add kale and cabbage leaves (if using), salt to taste and wilt for 1-2 mins.

4. Lower heat to medium and add garlic. Cook for 2 more mins, be careful to not let the garlic burn. Add green onions and remove from heat.

5. Add green mixture to mashed potatoes and mix to combine.

6. Pour into serving dish. Potatoes can be covered and kept warm in the oven until ready to serve.

coke makes pork tender

Oven Pulled Pork
serves 6-8

recipe adapted from Rodney Scott's Whole Hog BBQ

INGREDIENTS

For the spice rub:

3 tbsp packed brown sugar

1 tbsp kosher salt

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

1 tsp ground black pepper

For the pork:

4.5 lbs boneless pork shoulder or combination of pork belly/shin/collar

1 onion, chopped

1 carrot, chopped

1 can (12 oz or 330ml) lager or coke

For the barbeque sauce (makes about 2-3 cups):

1 1/2 cups ketchup

1/3 cup apple cider vinegar

1/2 cup Dijon mustard

1/4 cup brown sugar

2 tbsp Worcestershire sauce

For the Rodney Sauce (makes about 2 cups):

2 cups distilled white vinegar

1/2 lemon, thinly sliced

1/4 cup sugar

1 1/2 tsp ground black pepper

1 tsp cayenne pepper

1 tsp crushed red pepper flakes

1 tsp ground ancho chile powder or smoked paprika

METHOD:

1. In a small bowl, combine ingredients for the spice rub. Trim excess fat from the pork and rub spices all over. Place pork into a Dutch oven. Cover and place in the fridge to let the pork marinate overnight.

2. Remove your pork from the fridge and let come to room temperature while you prepare the onions and carrots. Preheat oven to 250F (120C).

3. Add onions and carrots to your pot and pour lager or coke all over. Cover with lid and place in oven for 3-4 hours. Check every hour or so to make sure there’s still liquid in the pot. You can add some water if it gets too dry. Stir and rotate halfway through cooking.

4. Make the Rodney Sauce. In a sauce pan over medium high heat, warm vinegar until almost a simmer, about 5 minutes. Add lemon slices and cook for another 10 minutes until almost translucent. Whisk in remaining ingredients and almost just simmer for another 10 minutes until slightly thickened. Let cool before serving.

5. When the pork is done, use tongs and place each piece of meat in a large casserole dish and pull apart with two forks. The consistency should be falling apart and very tender. Set aside.

6. Strain remaining pork juices from the pot into a glass measuring cup. Defat the liquid and then add enough to moisten the pulled pork. Save any leftover liquid for the barbeque sauce. Set aside the pulled pork and keep warm until ready to serve.

7. Make the barbecue sauce. In a sauce pan, whisk together the ingredients with some of the leftover defatted pork liquid. Use enough liquid to create desired consistency. Bring to a simmer and continue whisking for about 5-10 minutes until slightly thickened.

8. Add some barbecue sauce to the pulled pork and/or serve on the side. Serve pulled pork with Rodney Sauce, soft buns, rice and beans, cauliflower rice or other desired sides. Both sauces will keep in an airtight container in the fridge for up to a month.

spare ribs done the cantonese way

Cantonese Style Steamed Spare Ribs

serves 4-6 as part of a main dish

INGREDIENTS

600g pork spare ribs, cut through the bone into 1 inch pieces

1.5 tbsp soy sauce

1.5 tbsp rice wine

1 tsp olive oil

1 tsp corn starch

1 tsp sugar

1/2 tsp salt

3 garlic cloves, minced

1 red banana chili, sliced thinly on a bias

2-3 Thai chilies, de-seeded and chopped

2-3 green onions, finely chopped

METHOD:

1. In a shallow dish, combine all ingredients together except for chopped green onions and mix well. Let marinate at room temperature for at least 15 minutes.

2. In a large wok, place a metal rack over water and bring to a boil. Place the dish of pork on the rack and cover with a lid. Let steam over medium for 20 to 30 minutes.

3. Once cooked, garnish with chopped green onions and serve.

east coast comfort food

New England Clam Chowder

makes about 5 cups

INGREDIENTS

5 lbs raw clams, scrubbed and cleaned

1 cup water

scraps of onion, celery, thyme, bay leaves

3 tbsp butter and bacon fat combination

1 onion, diced

1/2 tsp chopped thyme

1 bay leaf

2 cups new potatoes, diced

1 tbsp flour

1 cup heavy cream

1 tbsp chopped parsley

salt and pepper to taste

METHOD:

1. In a large pot add the clams, water and vegetable scraps. Cover and bring to a boil over high heat. Lower heat and steam for 10 to 15 minutes or until the clams are completely open.

2. Remove clams to a bowl and discard any unopened ones. Strain the steaming liquid and set aside.

3. Remove clams from shells and coarsely chop. Set aside.

4. In a large soup pot over medium high, add butter/bacon fat, onion, thyme, bay leaf and cook for 5 minutes or until onions are translucent.

5. Add flour and cook for another minute. Add reserved strained steaming liquid and potatoes. Bring to a boil and simmer for 10 minutes or until potatoes are tender.

6. Remove bay leaf. Add reserved chopped clams and heavy cream. Simmer for 5 minutes, but do not boil. Add parsley and season with salt and pepper to taste. Serve hot with biscuits or soda crackers.

hong kong deli style chicken

Soya Sauce Chicken
serves 4-6 as part of a main dish

INGREDIENTS
1 whole chicken or 3-4 lbs chicken parts or wings

For the Poaching Liquid:
750 ml water
600 ml light soya sauce
100 ml dark soya sauce
200 ml rice wine
1/2 cup of Chinese rock sugar or brown sugar
1 inch piece of ginger, sliced
1 sprig green onion, chopped into 2 inch pieces
3 star anise
1 tsp Sichuan peppercorns
3 black cardamom pods
2 cinnamon sticks
1/2 head garlic, crushed

For the Dipping Sauce:
3 green onions, finely chopped
1/4 cup vegetable oil
coarse salt

METHOD:
1. In a large wide pot, add water, soya sauces, rice wine and bring to a boil. Add remaining ingredients, lower heat and simmer until the sugar has dissolved.

2. Gently add the whole chicken (breast side up) or chicken parts into the pot. Bring to a boil and then turn off the heat. Cover the pot with a lid and let the chicken poach for 15 to 20 minutes.

3. Turn on the heat to medium high and bring to a boil again. Turn off and let poach for another 15 to 20 minutes.

4. For a whole chicken, turn over so that it is breast side down. Repeat #3 two more times. For chicken parts, move on to #5.

5. Remove the lid from the pot and let the chicken continue to marinade in the poaching liquid. Leave it to cool while preparing the dipping sauce.

6.  In a small bowl, combine dipping sauce ingredients. Season to taste. Set aside.

7. Carve whole chicken or arrange chicken parts on a serving platter. Serve with dipping sauce on the side.

TIP - bring the poaching liquid to a boil and simmer for 5 minutes. Once cool, strain liquid and store in the fridge to make chicken again or use to make tea eggs (marinated hard boiled eggs). Add water or more spices to marinade to adjust seasoning.

a spin on chicken salad

Coconut Lime Chicken Salad

serves 4

INGREDIENTS
For the Salad:
6 cups Napa cabbage, shredded
2 carrots, shredded or use a vegetable peeler
1 bell pepper, julienned
6-8 radishes, thinly sliced
2 long red or green chillies, julienned
1 cup mint, chopped
1 cup cilantro, chopped
¼ cup chives, snipped
4 cooked chicken breasts, shredded
1 cup roasted almonds, pistachios or cashews (optional)

For the Dressing:

½ cup coconut milk
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar

pepper to taste

METHOD:
1. In a large bowl, combine all ingredients for the salad. Set aside.

2. In a small bowl, whisk together dressing ingredients. Adjust seasoning and pour over the salad. Toss to combine and serve immediately.

uncle nick's dutch pancakes

Pannekoeken

serves 6-8

INGREDIENTS:

2 1/2 cups milk

4 eggs

6 tbsp butter, melted

1 tbsp vanilla extract

1 1/2 cups flour

1 tbsp sugar

1 tsp salt

1/2 tsp ground cinnamon

METHOD:

1. Add all ingredients in a blender and puree until mixture is smooth and bubbles form on top. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

2. Heat a crepe pan or a 12-inch nonstick skillet over medium. Lightly coat with butter. Using a ladle,  pour 1 cup batter and swirl to completely cover bottom of pan. Cook until underside of crepe is golden brown, 2 to 3 minutes.

3. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of pan and repeat with remaining batter. (Coat pan with butter as needed.)

5. Serve with your favourite toppings or fillings - fresh berries, Greek yogurt, whipped cream, Nutella, ham, cheese etc. 

roast your own bird for the holidays

Roast Turkey

- calculate about a pound of turkey per person

- a stuffed 10-12 lbs (4.5-5.5 kg) turkey will require approx. 3.5 to 4 hours of roasting

INGREDIENTS:

1 turkey, defrosted

1/2 cup kosher salt OR Framani seasoning rub (kosher salt, paprika, pepper, sugar, anise, garlic, sage, rosemary, onion powder, red pepper)

1/4 cup butter, room temp

1 onion, halved

2 carrots

2 celery stalks

1-2 cups prepared stuffing

1 bunch of thyme

1 cup of water or chicken broth

METHOD:

Dry Brine the Turkey

1. About 4-8 hours prior to roasting, set a rack over a large rimmed baking sheet/pan. Rinse turkey and remove giblets. Place turkey on the rack, giblets back in the fridge.

2. Rub kosher salt all over and inside the turkey cavity. Let sit in a cool and airy place for the turkey to airdry.

Roast the Turkey

1. Position oven rack at lowest level and preheat to 325F (165C).

2. Prepare your roasting pan with a rack or create one with aromatics (onion, carrots, celery) and giblets. Place airdried turkey on top.

3. Stuff turkey cavity LOOSELY and add thyme to neck cavity.

4. Tie turkey legs together with butcher’s twine and use a tooth pick to secure the skin flap over the cavity opening. Tuck the wing tips underneath to prevent them from burning.

5. Baste with butter and cover turkey loosely with foil and roast. There is no need to baste! Resist opening the oven door to prevent the oven temp from falling.

6. Remove foil during last hour of roasting. Turkey is done when juices run clear and meat thermometer inserted in the thickest part of the thigh registers 165F.

7. Rest turkey for 30-60 mins before carving. Assemble on a large platter. Garnish with herbs.

TIP – put leftover carcass, bones, giblets and aromatics into a large stock pot. Cover with water and simmer for 2 hours to make a delicious stock.

Don't forget to end your meal with pumpkin pie!

good for your gut

Kimchee Daikon Kkakdugi

makes approx 2 cups

INGREDIENTS

Soak the Daikon:

1 daikon (white radish)

1/2 cup coarse salt

1 tbsp sugar

2 litres water

For the Marinade:

1/8 onion, finely minced

2 green onions, cut into 1 inch pieces

1 inch piece of ginger, finely minced
1/2 head garlic, finely minced

1/4 cup red chili powder

1/4 cup anchovy fish sauce

2 tbsp pear juice

2 tbsp kombu (dried kelp) borth

2 tsp salted shrimp

METHOD:

1. Wash and trim the daikon. Cut into 1 inch cubes and place in a large bowl. Add salt, sugar and water. Mix well and let soak for 1 hour.

2. Meanwhile, combine the marinade ingredients in a large glass jar and mix well. Set aside.

3. After the daikon is finish soaking, drain and let sit for 10 minutes.

4. Return the daikon to the bowl and add the marinade. Mix well until combined. Let the daikon marinade for 1 hour before serving. Or you can store in an airtight container for up to 2 days in the refrigerator.

5. For traditional kimchee, use napa cabbage and let ferment in the refrigerator for 7-10 days before consuming.

Korean beef

Bulgogi

serves 4-6 as part of a main dish

INGREDIENTS:

1 lbs thinly sliced beef

kosher salt and black pepper

6-8 fresh shitake mushrooms, thinly sliced

1 onion, halved and thinly sliced
2 carrots, halved lengthwise and thinly sliced on a bias
1 package enoki mushrooms
1 green onion, thinly sliced on a bias
120g sweet potato starch or mung bean cellophane noodles
1 tbsp oil

For the Marinade:
1/4 cup soy sauce
1/4 cup crushed pineapple

2 tbsp sesame oil

1 tbsp sesame seeds

2 tsp sugar
3-4 garlic cloves, finely minced
1 cup water

METHOD:

1. In a medium glass bowl, make the marinade by combining all ingredients. Set aside.

2. Season the beef with salt and pepper and add to marinade bowl. Add shitake mushrooms and mix well until combined.

3. Place the cellophane noodles in a large bowl and soften with hot water. Drain and set aside.

4. In a wide non-stick pan, heat oil on medium high. Add onions and carrots, cook for 5 minutes until soft. Add beef shitake mixture, enoki mushrooms and noodles to the skillet and stir fry for another 5 minutes or until most of the liquid has been absorbed. Garnish with green onion and serve with rice.

party tray dips

Pita Chips and Dips
serves 6-8

INGREDIENTS

For the Beetroot Dip:

2-3 beets, cooked

1/2 sweet potato, cooked

1 garlic clove

1 tbsp tahini

1 tbsp sour cream or Greek yogurt (optional)

coarse salt and pepper

chopped parsley for garnish

For the Black-Eyed Peas Dip:
1 15 oz can black-eyed peas
1 pkg 8 oz cream cheese
1 1/2 tsp chilli powder
1 tsp cayenne powder
1-2 garlic cloves
coarse salt and pepper
chopped green onion for garnish

For the Chips:
5 pieces pita bread
1/4 cup olive oil
1 1/2 tsp paprika
2 tsp cumin seeds
pinch coarse salt

METHOD:
1. Preheat oven to 400F (200C).

2. Blend each dip ingredients together until smooth. Season to taste. Sprinkle with green onion. Cover and chill until ready to serve.

3. Halve pita bread and cut into triangles. Place onto baking sheets.

4. Combine olive oil and paprika together. Brush tops of pita with and sprinkle with cumin seeds and salt.

5. Bake for 8-10 mins until crisp. Serve with prepared dip.

pumpkin donuts

Pumpkin Donuts
makes 8-10 servings

INGREDIENTS
For the Donuts:
1 3/4 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground all spice
1/4 tsp ground cloves

1/2 cup sugar
1/4 cup soft brown sugar
1/4 cup coconut oil
3 large eggs
1 cup pumpkin puree
1 tsp vanilla extract

Cinnamon Sugar Coating:
1/4 cup sugar
1 tsp ground cinnamon

METHOD:
1. Preheat your oven to 350F (180C). Lightly grease your donut pan.

2. In a medium bowl, mix flour, baking powder, salt , spices together. Set aside.

3. In a large bowl, whisk the white and brown sugars with coconut oil. Add eggs, pumpkin puree and vanilla extract and mix until well combined.

4. Add dry ingredients to the pumpkin mixture. Mix until combined. Spoon or pipe into the pan, filling to about 3/4 full.

5. Bake for 13-15 minutes or until an inserted toothpick comes out clean.

6. Remove from oven and let cool slightly before turning out onto a cooling rack.

7. In a ziplock bag, add sugar and cinnamon and shake well until combined. While the donuts are still warm, add one at a time and shake in the sugar mixture to coat. Set the sugared donuts onto a wire rack to cool completely. Serve immediately or store at room temperature loosely covered for up to 3 days. Do not store in an airtight container or else they'll become sticky.

a better beef stew

Braised Beef with Root Vegetables

serves 8-10

INGREDIENTS:

4-5 lbs brisket, blade or any kind of stewing meat
3 tbsp olive oil
1 onion, chopped

2 celery stalks, chopped

2 carrots, chopped

1/2 head of garlic, minced

6 tbsp flour

3/4 of a bottle red wine

3-4 cups beef stock

2 tbsp tomato paste or 1 can chopped tomatoes

4 bay leaves

1/2 cup plus more for garnish, chopped flat leaf parsley
kosher salt and coarse ground pepper

1 rutabaga (swede), cut into 1 inch chunks

3 carrots, sliced on a 1/2 inch bias

3 tbsp butter

1 onion, halved and thinly sliced

2 x 8oz packages or crimini mushrooms, sliced

METHOD:

1. Heat oil over medium-high heat in a Dutch oven or wide bottom pot. Remove any moisture from the meat with paper towel. Season well with coarse salt.

2. Brown meat in batches, about 5 minutes each side. Transfer to a cutting board and let rest. Once cool, cut meat into 2 inch pieces.

3. Add onion, celery, carrots to the pot and cook until soft, about 10 minutes. Lower heat and add garlic and cook for another 2 minutes. Add flour while continuously stirring and cook for another 3 minutes until the roux begins to turn light brown.

4. Deglaze slowly with wine, scraping up all the fond. Increase heat and add slowly add the stock, continuously stirring to ensure that nothing is sticking to the bottom. Bring to a boil and add tomato paste, bay leaves, parsley, and return meat and all its juices to the pot. Add some more stock or water to ensure all the meat is covered. Lower heat and simmer for about 1.5 hours or until meat is tender. Give the stew a stir every 20 minutes.

5. In a separate pot, steam rutabaga or cover with water and boil until tender, about 15 minutes. Set aside.

6. Meanwhile, melt butter in a wide skillet over medium heat. Add onions and cook until soft about 10 minutes. Add mushrooms and cook until they release their juices, about 5-10 minutes. Remove from heat and set aside.

7. Once the meat is tender, add the 1/2 inch bias cut carrots and simmer for another 15-20 minutes. Adjust seasoning if necessary. Thicken the sauce with a corn starch slurry if desired. Garnish with remaining parsley and serve with the mushrooms and steamed rutabaga on the side. You can also serve mashed potatoes, rice, plain pasta or steamed kale as sides as well.

chicken and wine

Coq au Vin

serves 6-8

INGREDIENTS:

6 lbs chicken parts

3 tbsp olive oil

1 onion, chopped

1 celery stalk, diced

3 carrots, sliced on a 1/2 inch bias

4 tbsp flour

2 cups red or white wine

4 cups chicken stock

2 bay leaves

1/2 tsp dried thyme

1/4 cup plus more for garnish, finely chopped flat leaf parsley

kosher salt and coarse ground pepper

3 tbsp butter
2 x 8oz packages or crimini mushrooms, sliced

METHOD:

1. Heat oil over medium-high heat in a Dutch oven or wide bottom pot. Season chicken with coarse salt.

2. Brown chicken in batches, about 5 minutes per side. Remove from pot and set aside.

3. Add onion, celery, carrots and cook until soft, about 10 minutes. Lower heat and add flour while continuously stirring. Cook for another 2-3 minutes until the roux begins to turn light brown.

4. Deglaze with wine, scraping up all the fond. Increase heat and add chicken stock, bay leaves, thyme and parsley. Bring to a boil and return chicken and all its juices to the pot. Skim away any scum or fat. Lower heat and simmer for 45-50 minutes.

5. Meanwhile, melt butter in a wide skillet over medium heat. Add mushrooms and sprinkle some salt in. Cook until mushrooms release their juices, about 5-10 minutes. Remove from heat and set aside.

6. Once chicken is done, add mushrooms and its juices to the pot. Adjust seasoning if necessary. Thicken the sauce with a corn starch slurry if desired. Garnish with remaining parsley and serve with potatoes, rice or noodles.