Food Gourmand

Leek, Chicken and Feta-Stuffed Pitas

foodgourmand@gmail.com (Karine) — Wed, 05 May 2010 23:13:00 +0000

Let's talk about feta, don't you mind? Ah feta... I don't know about you, but when I see feta in a recipe, it always catches my attention. I know I will love the recipe. Or it will save at least it from a disaster.

During my quick trip to the LCBO (Liquor Control Board of Ontario) last week, I grabbed their free Food and Drink magazine, When I saw it contained a recipe calling for leeks, mint, parmesan and feta, I thought it would be a great one to use for the chicken breasts I had. And yes it was. The parmesan and feta added a wonderful creaminess to the chicken stuffing. That was a delicious weeknight meal!

Ingredients

30 mL +15 mL olive oil
4 green onions, sliced
4 garlic gloved, minced
2 leeks, thinly sliced (white and light green part only)
375g chicken breast, cut in small pieces
60 mL chopped fresh basil
175 mL crumbled feta cheese
45 mL freshly grated parmesan cheese
1 egg
50 mL fresh chopped mint
2 thick pocket pitas
salt to taste
pepper to taste

Instructions
1. Preheat the oven to 400 F degrees.
2. Heat 30 mL of olive oil in a large skillet.
2. Add leeks and green onions and cook until tender.
3. Add garlic and cook for 1 minute.
4. Add chicken breasts and fresh basil and cook until the chicken is done.
5. Season with salt and pepper, remove from heat and let cool slightly.
6. Mix feta, parmesan, mint and egg until well combined in a medium bowl.
7. Mix feta mixture with chicken mixture.
8. Open each pita pocket slightly on 1 side.
9. Stuff pita pockets with chicken mixture.
9. Brush pita pockets with the remaining 15 mL of olive oil.
10. Place pita pockets on a parchment-lined baking sheet.
11. Bake in the oven for about 15 minutes or until filling is hot and pitas are crispy.
12. Cut each pita in half and serve.

Makes 4 portions.

Raspberries Figs Yogurt Tart

foodgourmand@gmail.com (Karine) — Sun, 02 May 2010 01:06:00 +0000

I love spring. I mean, really do. No more snow, no more boots, much more sunshine, spring means freedom to me. As for food, one of the many advantages to spring is the return of fresh figs. These delicate little fruits are gorgeous and wonderful. It is so hard to resist them. Just impossible.

So the other week when I saw fresh figs at the farmer market, I just thought they would make a delicious tart with the yogurt I had that needed to be used.

When I planned this tart, I badly wanted to incorporate some fresh thyme in my crust. That was an idea I could not get rid off. I had to try it even though I was a tiny bit scared of how my crust would turned out. Fortunately for me, the fresh thyme brought a great freshness to this already delicious tart.

Ingredients

250 mL walnut, finely grounded
125 mL whole wheat flour
60 mL butter, melted
60 mL demerara sugar
5 mL fresh thyme, finely chopped

***For the Custard***
80 mL honey
375 mL thick plain yogurt (greek yogurt is fine too)
zest of a meyer lemon
2.5 mL meyer lemon juice
2 eggs
fresh figs to taste, cut in half
fresh raspberries to taste

Instructions
1. Preheat the oven at 350 F degrees.
2. Mix all the crust ingredients in a large bowl.
2. Press the mixture evenly on the bottom of greased 9-inch pie pan.
3. Bake in the oven for 10 to 15 minutes or until the crust starts to golden.
4. Let cool.
5. Decrease the temperature of the oven to 325 degrees.
Meanwhile,
6. Mix all the custard ingredients except the figs and the raspberries in a large bowl.
7. Spread evenly over the crust.
8. Top with figs and raspberries.
9. Bake in the oven until the custard is set (about 45 minutes).
9. Let cool completely before serving.

Makes 8 portions.

Inspiration:
Grown In Frederick: Blueberry Yogurt Pie

Sprouted Kitchen: Yogurt and Goat Cheese Tart

Cranberry Cornmeal Cake

foodgourmand@gmail.com (Karine) — Tue, 20 Apr 2010 10:27:00 +0000

Lately, I have been experiencing with some successes and some failures with many different kind of flours. One of this successes was when I played with the Cranberry Orange Cake recipe from The Wednesday Chef.

My major substitution to the original recipe was to replace all-purpose flour with spelt flour. I also increased the amount of baking soda and baking powder following the recommendation from the Whole Grains Every Day Every Way cookbook when all-purpose flour is substituted for spelt flour. As I said, that cake was a success. It was light, not too sweet with tons of cranberries. I loved how the spelt flour and the cornmeal made that cake a bit rustic.

Ingredients

2 cups spelt flour
1 cup cornmeal
1 1/2 tablespoon baking powder
3/4 teaspoon baking soda
3 eggs
80 mL honey
60 mL + 30 mL vegetable oil
1 1/2 tablespoon vanilla
3/4 cup + 30 mL butter
1 cup + 30 mL sugar
2 1/4 teaspoon salt
zest of a lemon
1 cup ricotta cheese
1 cup plain yogurt (preferably greek or at least a very thick yogurt)
2 1/2 cup fresh or thawed cranberries

Instructions
1. Preheat the oven at 375 F degrees.
2. Whisk spelt flour, cornmeal, baking powder and baking soda in a large bowl.
2. Whisk together eggs, honey, oil and vanilla in another bowl.
3. Cream together butter, 1 cup of sugar, salt and lemon zest with a mixer until light and fluffy.
4. Slowly incorporate the eggs mixture with the butter mixture and mix until just combined.
5. Slowly incorporate half of the flour mixture.
6. Mix for a few seconds.
7. Add the remaining flour mixture, the ricotta, the yogurt, half of the cranberries and mix until just combined.
8. Transfer mixture in a greased 9-inch springform pan.
9. Sprinkle remaining cranberries over the batter.
10. Sprinkle remaining sugar over cranberries.
11. Bake in the oven for about 1 hour and 15 minutes or until a toothpick inserted in the middle of the cake comes out clean.
12. Let cool on a rack before removing the cake from the pan.

Makes 12 to 16 portions.

Salmon Livornese

foodgourmand@gmail.com (Karine) — Mon, 05 Apr 2010 20:29:00 +0000

I remember the first time I tried capers, someone warned me NOT to eat too many at the same time. I thought that advice was somewhat weird but I understood it as soon as I tried a small capers. As mush as one has a distinctive but yet delicious flavor, there would be no way I could even eat a big spoonful as the same time.

When I saw that Salmon Livornese recipe from Everybody Loves Sandwiches, it immediately drew my attention. Olive, capers, tomatoes, lemon and salmon. All are ingredients I love. And this recipe did not disappoint too. All the flavors mixed together wonderfully. A perfect ending to an easy recipe.

Ingredients

1 pound salmon
15 mL olive oil
1 shallot, diced
4 garlic gloves, minced
798 mL canned crushed tomatoes
30 mL capers, finely chopped
125 ml black olives; pitted and chopped
30 mL fresh parsley, chopped
zest of a lemon
15 mL fresh lemon juice
salt to taste
pepper to taste

Instructions
1. Preheat the oven at 400 F degrees.
2. Heat olive oil in a pan over medium heat.
2. Add shallot and cook until tender.
3. Add garlic and cook for 30 seconds.
4. Stir in tomatoes, capers, olives, lemon zest and parsley.
5. Bring to a boil, reduce the heat to medium-low and let simmer for 10 minutes.
6. Spread half of the tomato mixture in a greased baking pan.
7. Top with salmon.
8. Squeeze lemon juice over salmon.
9. Spread remaining tomato mixture over salmon.
10. Bake in the oven for 15 to 30 minutes (15 minutes if you have 1/2-thick fillet or 30 minutes if you have 1-inch thick fillet).

Makes 3 to 4 portions.

Matcha Chocolate Bundt Cake

foodgourmand@gmail.com (Karine) — Fri, 02 Apr 2010 10:53:00 +0000

Food related, I am always attracted to ingredients and recipes that are different from the ones I ate as a kid. That is the reason why I love japanese food so much. The first time I ate any japanese-related food when I was 19 and since then I am hooked.

However, I had yet to try matcha. I had that Chocolate Matcha Bundt Cake recipe from Bakerella in mind for a couple of months but I only made it 2 weeks ago. And fortunately I finally made it because it was a hit! This cake had a slight tartness from the matcha which was well-balanced with the sweetness of the cacao. It had a tiny cripsy crust on the outside and a very moist inside.

Ingredients

375 mL all-purpose flour
125 mL cacao
1 1/2 teaspoon baking powder
1/2 teaspoon salt

***For the Matcha Mixture***
375 mL all-purpose flour
30 to 45 mL matcha powder
1 1/2 teaspoon baking powder
1/2 teaspoon salt

***For the Wet Ingredients***
750 mL sugar
250 mL unsalted butter, at room temperature
3 eggs, at room temperature
1 3/4 cup milk, at room temperature
5 mL vanilla extract

Instructions
1. Preheat the oven at 325 F degrees.
2. Mix the dry ingredients of the chocolate mixture in a large bowl and set aside.
2. Mix the dry ingredients of the matcha mixture in another large bowl and set aside.
3. Cream butter and sugar with a mixer.
4. Add eggs, once at a time, mixing for 20 seconds between each addition.
5. Add milk and vanilla and mix until smooth .
6. Divide wet mixture in 2..
7. Mix half of wet mixture with chocolate mixture until smooth.
8. Mix the remaining half of wet mixture with matcha mixture.
9. Spoon alternatively each mixture in a greased bundt pan.
10. Bake in the oven for 1 hour and 15 minutes or until a toothpick inserted in the cake comes out clean.

Makes 12 portions.

Roasted Asparagus topped with Cantaloupe Salad

foodgourmand@gmail.com (Karine) — Sun, 21 Mar 2010 23:29:00 +0000

The only time I can stay awake while I watch tv is when I am at the gym. I need to exercise while I watch it; otherwise I find it too boring and the call for sleeping is just too strong to resist it.

So the other weekend, I watched Giada at home while I was training. Giada made asparagus topped with cantaloupe, prosciutto and fresh mozzarella. Her recipe immediately caught my attention. I found it was a nice tweak to the usual roasted asparagus I love to eat. And it indeed was! It was refreshing and an amazing different way to eat asparagus. If you find eating asparagus boring, it is a recipe to try. You will probably change your mind about them :).

Ingredients

1 bunch asparagus, woody ends removed
5 mL olive oil
salt to taste

***For the Cantaloupe Salad***
half a cantaloupe; peeled, seeded and grossly chopped
45 mL red onion, finely diced
125 mL fresh mozzarella, sliced
10 ml (or to taste) fresh thyme, finely chopped
zest of a lime
5 mL fresh lime juice
15 mL avocado or olive oil
30 mL pecans; chopped and toasted

Instructions
***For the Cantaloupe Salad***
1. Combine cantaloupe, red onion, fresh mozzarella, thyme, lime zest, lime juice and oil in a medium bowl.
2. Cover and chill for about one hour. (You can skip that step if you want)

***For the Asparagus***
3. Preheat the oven at 425 F degrees.
4. Mix asparagus, olive oil and salt in a baking pan.
5. Roast asparagus in the oven for about 10 minutes.
6. Remove from the oven and place asparagus on a plate.
7. Top with cantaloupe salad.
8. Sprinkle toasted pecans.

Makes 2 portions.

Roasted Butternut Squash, Turkey Sausage Quesadillas

foodgourmand@gmail.com (Karine) — Sun, 07 Mar 2010 21:55:00 +0000

If you ask me what is the thing I probably hate the most doing, I will probably reply: cleaning. I truly believe I don't have any skills and motivation to do it. But as I don't like feel guilty, I still try to do something resembling to a cleaning once a week.

Fortunately, quesadillas are not a dish that requires many dishes. Which make them perfect for a ah-crap-again-too-many-dishes-to-place-in-the-dishwasher type of person like I am (you see, I am spoiled. I complain about cleaning up and I have a dishwasher). Actually, quesadillas are perfect for other reasons. They are easy and quick to make, versatile and delicious too. And these ones did not disappoint at all. What could go wrong with roasted butternut squash, sage, sausages and cheese?

Ingredients

250 mL butternut squash, cut into bite size pieces
10 mL olive oil
salt to taste
pepper to taste

***Quesadillas***
3 turkey sausages; casing removed and sliced
1 red onion, sliced
15 mL fresh sage, finely chopped (or to taste)
125 mL white wine or chicken sotck
125 mL gruyere, shredded
2 whole-wheat tortillas

Instructions
***For the Butternut Squash***
1. Preheat the oven at 400 F degrees.
2. Place the butternut squash pieces over a parchment-lined baking sheet.
3. Drizzle olive oil ans season with salt and pepper.
4. Place in the oven and roast for about 30 minutes.

Meanwhile,
5. Cook sausage slices over medium heat in a large pan.
6. Remove sausages from pan and set aside. Keep the fat in the pan.
7. Add red onion and cook for 2 minutes (if the pan is too sticky, add a little bit of oil).
8. Deglaze the pan with white wine or chicken stock (I had lots of browning in my pan. I actually think I used 250 mL of white wine, but start with 125 mL. If it is not sufficient, add more white wine or chicken stock).
9. Continue cooking red onion slices until the liquid is fully evaporated.

When the butternut squash pieces are roasted,
10. Increase the temperature of the oven to 425 F degrees.
11. Mix sausages, red onions, sage and butternut squash in a medium bowl.
12. Split the mixture in 2 and spread each potion over half a tortilla.
13. Top with gruyere. Fold the tortillas.
14. Place quesadillas over a parchment-lined baking sheet and bake in the oven for about 10-15 minutes.

Makes 2 portions.

Shrimp Parmesan Pasta

foodgourmand@gmail.com (Karine) — Tue, 02 Mar 2010 00:02:00 +0000

Shrimps. Parmesan. Pasta. When I saw a recipe from Cuisine at home: Special Edition Cuisine for two combing these 3 ingredients, I immediately wanted to try it. I mean, that's a perfect combo for a quick and delicious weeknight meal, right?

However, I heavily adapted the original recipe to suit the ingredients I had on hand. I loved how my adaption of the recipe turned out. The tomato-lemon zest pairing of the sauce was magical and it complimented the shrimps, pasta and parmesan very well.

Ingredients

15 mL olive oil
2 leeks; white part only and sliced
half a fennel; trimmed, cored ans sliced
15 mL garlic
1/4 teaspoon red pepper flakes
500 mL crushed tomatoes
15 mL tomato paste
zest of a lemon
salt to taste
pepper to taste

***For the Shrimps***
15 mL olive oil or butter
20 shrimps; peeled and deveined
200g spaghetti, cooked
shredded fresh parmesan to taste (I used about 125 mL)

Instructions
***For the Tomato Sauce***
1. Heat olive oil in a large saucepan over medium-high heat.
2. Add leeks and fennel and cook until tender.
2. Add garlic and red pepper flakes and cook for 30 seconds.
3. Add crushed tomatoes and mix.
4. Bring to a boil.
5. Reduce the heat to medium and add tomato paste.
6. Let thicken the sauce until desired consistency and keep warm.
7. Add lemon zest and season with salt and pepper.

***For the Shrimps***
8. Add olive oil (or butter) in a large pan.
9. Add shrimps and cook until just done (about 5 minutes).

10. Mix pasta, tomato sauce and shrimps together.
11. Garnish with parmesan.

Makes 2 portions.

Flourless Chocolate Hazelnut Cake

foodgourmand@gmail.com (Karine) — Tue, 23 Feb 2010 23:41:00 +0000

When I was a kid, I could not see my life without chocolate. That was the ultimate treat for me. In fact, my mom had to watch me closely to make sure I did not eat all the chocolate in the house.

My love of chocolate has not ceased since then. And when I saw this Flourless Chocolate Hazelnut Cake from Citrus and Candy, I triggered my curiosity because it uses hazelnut meal instead of all-purpose flour. As I would love to reduce a little bit the amount of white flour I consume (that is a resolution I still have not worked hard on), it seemed a great recipe. And I was not disappointed at all. This cake was as chocolatey as I dreamed. A recipe to try if you want to explore with different flours and if you are a chocolate fanatic.

Ingredients

200g dark chocolate, roughly chopped
150g unsalted butter, roughly chopped
80 mL cacao powder
80 mL hot water
200 mL brown sugar
375 mL hazelnut meal
4 eggs, separated

***For the Ganache***
100g dark chocolate, roughly chopped
60 mL heavy cream
15 mL kahlua (optional)

Instructions
***For the Cake***
1. Preheat the oven at 350 F degrees.
2. Place chocolate pieces and butter in the upper pot of the double boiler.
2. Add water in the bottom pot of a double-boiler and bring it to a boil over medium heat.
3. Remove from heat and place the upper pot over the bottom pot.
4. Melt chocolate and butter completely. Set aside.
5. Combine cacao and hot water in a large mixing bowl.
6. Add chocolate/butter mixture, brown sugar, hazelnut meal and eggs yolks. Mix until well combined.
7. Whisk eggs whites in a medium bowl until soft peaks,
8. Fold into chocolate mixture in two batches.
9. Pour batter in a 9-inch greased spring form pan.
10. Bake in the oven for about 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
11. Let cool completely.

***For the Ganache***
12. Bring cream and kahlua to a gentle boil over low heat and place chocolate in a medium bowl.
13. Pour over chocolate and mix until chocolate is completely melted.
14. Pour over the cake.
15. Chill until the ganache is set.

Makes 12 portions.

Saffron Israeli Couscous

foodgourmand@gmail.com (Karine) — Thu, 18 Feb 2010 01:34:00 +0000

This side dish will never win any prize for its colorfulness. But if you happen to have a fondness saffron, goat cheese and couscous, that is a wonderful accompaniment to a main dish.

I used grape tomatoes in this dish. However, because they were not so tasty, I sautéed them in a a pan before adding them with the couscous. This extra step greatly improved their flavor. But, as this recipe can easily be played with, you could easily substitute tomatoes for asparagus, fennel, broccoli, etc.

Ingredients

15 mL + 10 mL olive oil
2 leeks; white part only and sliced
1 garlic gloves, minced
375 mL + 60 mL chicken broth
1 1/4 cup israeli couscous
large pinch of saffron
grapes tomatoes to taste
30 mL pine nuts, toasted
125 mL goat cheese
salt to taste
pepper to taste

Instructions
1. Steep the saffron threads with 60 mL of hot but no boiling chicken broth at least 20 minutes before preparing this dish.
2. Heat 15 mL olive oil over medium heat in a large pan.
3. Add leeks and cook until tender.
4. Add garlic and cook for 30 seconds.
5. Add israeli couscous, stir and slightly toast them.
6. Add saffron liquid and hot chicken broth. Bring to a boil.
7. Reduce the heat a little bit and cook until the couscous is tender.
Meanwhile,
8. Heat 10 mL olive oil over medium heat in a medium pan.
9. Add tomatoes and sautéed for a few minutes.
When the couscous is done,
10. Mix tomatoes, pine nuts and goat cheese with couscous.
11. Season with salt and pepper.

Makes 3 to 4 dish dish portions.

Source: Nook and Pantry

Arborio Rice Pudding

foodgourmand@gmail.com (Karine) — Mon, 15 Feb 2010 12:40:00 +0000

Last month, I became obsessed. Obsessed with rice pudding. And that was a weird obsession because I usually never think about rice pudding. Don't get me wrong. I like it but I always find something else to eat.

So that obsession led me to daydream about it and to buy one as soon as I found one in a store. However, at one point, I thought that it would be much better if I make my own. After looking at a few recipes, I played with this Arroz con Leche recipe from Natashya of Living in the Kitchen with Puppies. This recipe made tons of rice pudding and it amazingly took care of my rice pudding obsession.

Ingredients

250 mL long-grain white rice or arborio rice
3 cinnamon sticks
3 whole cloves
3 cardamom pods
15 mL lemon zest
1 L water
1 egg
750 mL whole milk
1 can (12 ounces) sweetened condensed milk
1 vanilla bean, cut in 4 pieces
125 mL (or to taste) raisins

Instructions
1. Soak rice, cinnamon sticks, cardamon pods, cloves, lemon zest and rice for one hour in water in a large saucepan.
2. Bring water to a boil over high heat after soaking.
3. Reduce the heat and cook until the water is almost evaporated.
Meanwhile,
4. Beat egg in a large bowl.
5. Add milk and mix well.
When the water is almost all evaporated,
6. Add egg mixture, sweetened condensed milk, vanilla bean with the rice. Mix well.
7. Cook until your desired thickness, stirring often (about 20 to 30 minutes).
8. Let cool.
9. Mix in raisins.

Makes about 1 L rice pudding.

Roasted Beets Fennel Goat Cheese Arugula Salad

foodgourmand@gmail.com (Karine) — Wed, 10 Feb 2010 03:17:00 +0000

Beets. One of the veggies that you either like or want to go away from them as soon as they get closer than 10 meters from you. As for me, beets and I have had a love/hate story. When I was a kid, my grandma used to make, every September, green tomato ketchup and pickled beets. As much as I was obsessed with her green tomato ketchup (and still is) as much as I did not want to touch her pickled beets. However, I don't know what happened one day when I was a teen but I just thought that if I liked her green tomato ketchup, I should also like her pickled beets (don't ask any question about my teen reasoning). So I tried her pickled beets and I started to appreciate them.

However, it was not until this year that I ate for the first time roasted beets. I right away loved that cooking technique for beets. And I decided to make roasted beets last weekend to use in an arugula salad. In all honesty: I am not fond of arugula. Unfortunately. But I still found this salad delicious. It was colorful, full of flavors and of veggies. I just let most of the arugula to my spouse. I can be so nice sometimes :).

Ingredients

4 golden beets; peeled and 1-inch sliced
4 purple beets; peeles and 1-inch sliced
olive oil
balsamic vinegar
salt to taste
pepper to taste
1 L arugula
1 fennel; cored and sliced
125 mL goat cheese, crumbled

***For the Dressing***
60 mL sour cream
20 mL balsamic vinegar
salt to taste
pepper to taste

Instructions
1. Preheat the oven at 400 F degrees.
2. Place golden beets over a piece a foil and purple beets over another piece a foil.
3. Drizzle with olive oil, balsamic vinegar, salt and pepper.
4. Fold to form pocket with the foil and bake in the oven for about 1 hour or until the beets are tender.
5. Let cool a bit.
6. Mix the beets with all the other salad ingredients in a large bowl.

***For the Dressing***
7. Mix all the dressing ingredients together in a small bowl.
8. Add some fresh herbs if desired.
9. Mix the dressing with the salad.

Source: Canadian Living: Roasted Beets

Makes 4 portions.

Almond Raspberry Bars

foodgourmand@gmail.com (Karine) — Mon, 08 Feb 2010 13:01:00 +0000

Last summer, I suddenly got scared of missing my dear berries during the forthcoming winter. This resulted in me going to the farmer market and buying lots of raspberries and blueberries and to freeze them.

I used some of my frozen raspberries last weekend when I made these Raspberry Almond Bars. If you love the combo raspberry-almond, these are bars you definitively have to try. The flavor of raspberry-almond is very well balanced.

Ingredients

250 mL all-purpose flour
50 mL icing sugar
125 mL unsalted butter, softened

***For the Filling***
175 mL almond paste, cubed
25 mL butter, softened
50 mL sugar
Pinch of salt
1 egg
2 mL vanilla extract
1 mL almond extract
25 mL all-purpose flour
125 mL raspberry jam (store bought or homemade*)
125 mL sliced almonds

Instructions
***For the Crust***
1. Preheat the oven at 350 F degrees.
2. Whisk flour with icing sugar in a medium bowl.
3. Add butter and mix with a fork until the mixture is in fine crumbs.
4. Press onto the bottom of the 9-inch greased or parchment-lined baking pan.
5. Bake in the oven for about 16 minutes or until pale golden.
6. Let cool on rack.

***For the Filling***
7. Beat almond paste, butter, sugar and salt in a food processor until smooth.
8. Beat in egg and extracts until smooth.
9. Beat in flour until smooth.
10. Spread the filling evenly over the crust.
11. Spread evenly raspberry jam over crust.
12. Spread evenly filling over raspberry jam.
12. Top with almond slices.
13. Bake in the oven for about 30 minutes or until the center is just firm (still at 350 F degrees).
14. Let cool.

* For homemade raspberry jam: Place 500 mL raspberry and 375 mL sugar in a large saucepan over medium heat. Bring to a boil, reduce the heat to medium-low and cook until desired consistency.

Makes 16 bars.

Veggie Barley Pilaf

foodgourmand@gmail.com (Karine) — Fri, 05 Feb 2010 03:13:00 +0000

Barley is not an ingredient I usually consume. It is not because of my lack of love for it but more because I tend to forget to use it in my cooking. However, this week, after an inspection of my fridge where I saw a bag of barley, I suddenly had the idea that it could be nice to use it as a side dish. Just to "spicen" my cooking routine up.

To use it, I played with this barley pilaf recipe and it was flavorful. My pilaf had an earthy flavor that paired very well with the rosemary. That was a welcome change to my traditional side dishes.

Ingredients

30 mL olive oil
1 leek; white part only and sliced
3 garlic gloves, minced
500 mL barley
750 mL chicken broth
2 bay leaves
15 mL + 15 mL fresh rosemary, finely chopped
15 mL fresh thyme, finely chopped
1 to 2 pound cremini mushrooms; sliced and cooked
1 bunch of kale; stems removed and braised*
salt to taste
pepper to taste

Instructions
1. Heat olive oil in a large saucepan over medium heat.
2. Add leek and cook until tender.
3. Add barley and stir until well covered with fat.
4. Add chicken broth, bay leaves, 15 mL fresh rosemary and 15 mL fresh thyme.
5. Bring to a boil, reduce the heat to medium-low and cook until the barley is tender.
6. Add mushrooms, kale and the remaining rosemary (if desired).
7. Season with salt and pepper.

* Hot to braise kale: Heat 15 mL olive oil in a pan over medium heat. Add kale and saute for 1 minute. Reduce the heat to low, add 15 mL water and cover the pan. Cook until the kale is tender (you may need to add more water to avoid the kale to stick to the pan).

Makes 4 to 5 side dish portions.

Herb Crusted Beef Tenderloin with Red Wine Sauce

foodgourmand@gmail.com (Karine) — Tue, 02 Feb 2010 12:51:00 +0000

Once a week, I love to cook a meal with a great quality piece of meat accompanied with a sauce. The kind of dishes that if you order them at the resto, they will cost you a small fortune. Last Saturday, I served a piece of Herb Crusted Beef Tenderloin with a Red Wine Sauce. That was the second time I made that sauce. It is an easy and delicious one to make and it paired well with the beef. However, you will see that the sauce recipe calls for dijon mustard. Please don't overdo it or you will hate me. You will find the dijon mustard flavor overpowering.

I don't know if you are like me but every time I cook with wine (and, you know, recipes never call for an entire bottle of wine), I can't resist to pour myself at least glass of wine while I am cooking. I mean, if all the wine is not drunk right away, it will go bad quickly. That would be such a shame (or so I tell myself).

Ingredients

1 pound beef terderloin
25 mL olive oil
15 mL fresh rosemary, finely chopped
15 mL fresh thyme, finely chopped
salt to taste
pepper to taste

***For the Red Wine Sauce***
15 mL olive oil
500 mL chicken broth
250 mL red wine
2 bay leaves
250 mL shallots, chopped
15 mL flour
30 mL red wine vinegar
15 mL dijon mustard
salt to taste
pepper to taste

Instructions
***For the Beef Tenderloin***
1. Preheat the oven at 400 F degrees.
2. Heat a pan over medium heat.
3. Mix olive oil, fresh herbs, salt and pepper in a medium bowl.
4. Pat the mixture on the beef.
5. Sear the beef on all sides in the pan.
6. Place the beef in a greased baking pan and bake in the oven until a thermometer inserted in the thickest part of the beef reads about 130- 135 F degrees (to have the beef medium rare). It took my beef about 20 minutes. Set aside the pan.
7. Let rest for about 5 to 10 minutes.

***For the Red Wine Sauce***
1. Bring the chicken broth,the red wine and bay leaves to a boil in a medium saucepan over medium heat.
2. Reduce heat and let the liquid reduce by 3/4.
Meanwhile,
3. Heat oil in the same pan as you cooked the beef over medium heat.
4. Add shallots and cook until tender.
5. Mix in flour and cook for one minute.
6. Mix in red wine vinegar and cook until it is almost completely evaporated.
7. Add the chicken broth-red wine mixture.
8. Bring to a boil and let reduce until desired consistency (you might need to mix in more flour or cornstarch if you want a thick sauce).
9. Remove from heat, add dijon mustard.
10. Season with salt and pepper.

Makes 2 portions.

Spinach Mascarpone Pasta

foodgourmand@gmail.com (Karine) — Mon, 01 Feb 2010 00:34:00 +0000

Thanks for all your suggestions regarding what to do with my mascarpone. I ended up making pasta with it because I also had some baby spinach to use. And the pairing of mascarpone and baby spinach seemed very tempting. It was indeed delicious! Actually, that was my first time using mascarpone with pasta and that was something I should try again when I have another container of mascarpone. The creaminess of it with all the other dairy products of this dish was amazing. The spinach added some color and a tiny healthy component to it.

By the way, the recipe I used, which can be found here , requires to add more cooking water (from the pasta) than I did add to my pasta. I think this part is a matter of taste. I usually like my sauce to be thick and not watery. But if you like a thin sauce, add more cooking water than I did.

Ingredients

150g pasta; cooked and reserve some of the cooking water
15 mL olive oil
284g baby spinach, stems removed
2 garlic gloves, minced
nutmeg to taste
80 mL mascarpone
30 mL heavy cream (less fat is probably fine too)
125 mL fresh parmesan, grated
15 mL reserved cooking water
salt to taste
pepper to taste

Instructions
1. Heat oil in a large pan.
2. Add spinach and cooked until wilted
3. Add garlic and cook for 30 seconds.
4. Add mascarpone, cream, nutmeg and parmesan, stir and cook until the parmesan is melted.
5. Remove from heat and season with salt and pepper.
6. Add to pasta, add the reserved cooking water and mix.

Makes 2 to 3 side dish portions.

Bircher Muesli

foodgourmand@gmail.com (Karine) — Fri, 29 Jan 2010 12:54:00 +0000

I am quit a picky eater when it comes to breakfast. I can easily gobble down a piece of cake. However, eating toasts, eggs, meat and potatoes for breakfast is almost impossible for me. But don't worry: cakes are not my traditional breakfast. It usually consists of tons of fruits served with either whole grains, cottage cheese, pancakes, crepes or oatmeal.

I discovered a different way to use oats about two months ago when I was in a hurry for work and I badly needed to buy breakfast. I bought a Bircher Muesli at Richtree which consists of soaked oats mixed with fruits, nuts, etc and it is served cold. I fell in love with it. The only problem though is that right after I bought it, I could not remember the name. However, I went back to Richtree this week to buy another one and, to make sure I did not forget the name again, I saved it on my IPhone. I just could not wait to make this at home. And it was very easy to make and so delicious! I love how this recipe is versatile. Any fruits, nut of "condiments" would be amazing for this breakfast.

By the way, if you are interested to know, Bircher Muesli is a swiss meal developed in the 20th century by the physician Maximilian Bircher Benner.

Ingredients

125 mL rolled oats
250 mL milk or almond milk or apple juice
1/2 lemon juice
60 mL vanilla yogurt
1 apple, grated
1 banana, sliced
30 mL nuts of your choice; chopped and toasted
cinnamon to taste
maple syrup or honey to taste

Instructions
1. Mix oats and milk in a small bowl.
2. Let soak overnight in the fridge.
The next morning,
3. Remove as much liquid from the oats as you desire.
4. Mix with all the other ingredients.

Source:Muesli
Inspiration: Whisk of a Spoon: Bircher Muesli

Chocolate Marcarpone Brownies

foodgourmand@gmail.com (Karine) — Tue, 26 Jan 2010 01:08:00 +0000

Up until last weekend, there was only this Chocolate Brownies recipe in my repertoire (I don't consider the variations, ie peanut butter chocolate brownies or pumpkin chocolate brownies: they are not plain chocolate brownies). And I was more than happy with this recipe. However, the need to use up some mascarpone changed everything. I just could not resist to try this Chocolate Mascarpone Brownies recipe.

These brownies are very easy to make. They are not too sweet and they have the great fudgey texture I loof for when I make brownies. That was a great way to use some of my mascarpone! By the way, I still have some left. Do you have any idea of what I should do with about 1/4 cup of mascarpone?

Ingredients

250 mL unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
200 mL sugar
125 mL cacao powder
125 mL mascarpone cheese, softened
3 large eggs at room temperrature (take them out of the fridge at least 30 minutes before using)
10 mL pure vanilla extract
125 mL all-purpose flour
1/4 teaspoon salt
250 mL walnuts; chopped and toasted

***For the Ganache***
45 mL unsalted butter
90 mL whipped cream
6 ounces best-quality semisweet chocolate, finely chopped

Instructions
1. Preheat the oven at 325 F degrees.
2. Bring the butter just below a boil in a saucepan over low heat.
3. Place 3 ounces of chocolate in a large bowl.
3. Remove melted butter from heat. Pour over the chocolate and let stand for 30 seconds.
4. Mix until the chocolate is completely melted.
5. Sift sugar and cacao powder.
6. Beat in mascarpone, eggs and vanillawith a wooden spoon.
7. Fold in flour and salt until just mixed.
8. Stir in the walnuts.
9. Pour batter in a greased 9X9 inch greased baking pan.
10. Bake in th oven for about 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
11. Let cool completely.

Meanwhile, make the Ganache:
12. Place 6 ounces of chocolate in a medium bowl and set aside.
13. Bring butter and cream to just below boiling point in a small saucepan over low heat.
14. Pour the hot mixture over the chocolate and let stand for 30 seconds.
15. Mix until the chocolate is completely melted.
16. Spread over the cooled brownies (the ganache still has to be warm).
17. Chill until the ganache is set.

Makes 16 to 24 portions.

Lemon Basil Salmon Pasta

foodgourmand@gmail.com (Karine) — Sun, 24 Jan 2010 21:54:00 +0000

Friday nights. The time of the week when cooking is the last priority. The time of the week when the only thing you want is to have no stress and no worries. Simply put: relaxing. So what is better then than to prepare an easy, quick and delicious meal?

This Pasta with Lemon Basil and Salmon recipe sounded perfect for a Friday night meal. And it was! Not so long to prepare, refreshing with a nice basil and lemony flavor. If you are not a fan of salmon, you can substitute it for chicken and I am sure it would be perfect in this recipe. Oh and I could not resist to add some feta on top of my pasta. Just to make this dish more irresistible :).

Ingredients

200g pasta of your choice
200g salmon fillet, skin removed
1 garlic glove, minced
15 mL extra-virgin olive oil
45 mL fresh basil, finely chopped
5 mL fresh lemon juice
15 mL capers
zest of a lemon
crumbled feta to taste
salt to taste
pepper to taste

Instructions
1. Preheat the oven at 350 F degrees.
2. Season the salmon with salt and pepper and bake in the oven in a greased baking pan for about 20 minutes or until cooked.
Meanwhile,
3. Cook the pasta according to the package directions and drain.
4. Mix the cooked pasta with garlic and olive oil.
When the salmon is cooked,
5. Cut the salmon in small pieces.
6. Mix salmon pieces, basil, lemon juice and lemon zest with the pasta.
7. Season with salt and pepper.
8. Let sit for 3 to 4 minutes to let the flavors mix by themselves.
9. Sprinkle each portion with feta.

Makes 2 to 3 portions.

Sausage and Swiss Chard Spaghetti Squash

foodgourmand@gmail.com (Karine) — Fri, 22 Jan 2010 02:40:00 +0000

One year ago, the only squash I knew and tasted was butternut squash. If you had talked to me back then about spaghetti squash, I would probably have looked at you with a suspicious regard and tried to act as if I knew what you were talking about. But I am glad to say that this year, I have tried spaghetti squash and I do like it. I love how the spaghetti strands can substitute pasta in a dish or can be used as a side dish. Infinite possibilities!

The idea to make a spaghetti squash gratin comes from the Cheesy Spaghetti Squash and Kale Gratin recipe from Cara's Cravings. I played with her recipe and I loved how this dish reminded me of lasagna but without the pasta. That was an interesting change.

Ingredients

5 to 6 cups cooked spaghetti squash strands*
6 italian sausages; casings removed, cooked and crumbled
1 bunch swiss chard; stem removed and grossly chopped
250 mL tomato sauce
500 mL emmental, shredded
salt to taste
pepper to taste

Instructions
1. Preheat the oven at 375 F degrees.
2. Mix everything, except the emmental, together in a large bowl.
3. Transfer to a 9X13 inch greased baking pan and top with the emmental. (I actually put my gratin in a 9X9 inch baking pan. It was enough big but, because I was concerned about my gratin overflowing while baking, I placed my baking pan over a cookie sheet in the oven).
4. Bake in the oven until the emmental starts to brown and the gratin is bubbling (about 30 minutes).

Makes 4 to 6 portions.

*How to cook spaghetti squash: Preheat the oven at 350 F degrees. Slice the spaghetti squash in half lengthwise and remove the seeds. Add a little bit of water on the bottom of a large baking pan and place the spaghetti squash pieces side down on the bottom of the pan. Bake until you can easily peeled them (about 50 to 60 minutes, depending on the size of the spaghetti squash). Try to drain the spaghetti squash strands as much as possible, otherwise there will be a lot of liquid in your gratin**.

**Source: Sprouted Kitchen: Mexi Squash

Chicken Breast with Tarragon Cream Sauce

foodgourmand@gmail.com (Karine) — Wed, 20 Jan 2010 12:03:00 +0000

Fresh tarragon is not a fresh herb I use often. It is not because I hate it but because I don't know when to use it. So when I discovered many chicken tarragon recipes on the web, they all triggered my I curiosity. I finally set my mind on making this one

This recipe turned out to be delicious. It was easy to make, creamy and refreshing. That was perfect for a night when you want an elegant dish but not working hours for it!

Ingredients

4 chicken breasts
30 mL oil
30 mL shallots, chopped
15 mL flour
250 mL dry white wine
1 1/2 teaspoon fresh tarragon, finely chopped or 1/2 teaspoon dried tarragon
1/2 heavy cream
salt to taste
pepper to taste

Instructions
1. Preheat the oven at 350 F degrees.
2. Heat oil in a pan.
3. Brown chicken breasts on all sides.
4. Place on a greased or parchment-lined baking pan (don't throw away the juice and the fat in the pan you cooked the chicken breasts).
5. Place in the oven and cook until done.
Meanwhile,
6. Cook the shallots in the pan you cooked the chicken (with the fat and the juice) until tender.
7. Add flour, stir and cook for one minute.
8. Whisk in the wine and the tarragon, bring to a boil and reduce the liquid by half.
9. Stir in the cream and cook until your sauce has the desired thickness*.
10. Season with salt and pepper and keep warm until the chicken is ready.
11. Serve the sauce over the chicken.

Makes 4 portions.
*One way to measure the desired thickness for a sauce is to use a wooden spoon. Place the wooden spoon one second in the sauce and remove. If the sauce covers well the spoon and if, when you run a finger over the spoon, the mark does not close, then you sauce has a good thickness.

Citrus Fennel Nuts Salad

foodgourmand@gmail.com (Karine) — Sun, 17 Jan 2010 13:47:00 +0000

Another salad. I have to admit, I have a thing for salads. A big thing. Okay let's clear it: I am addicted. Salads are my favorite side dish and I just love how I can easily be creative when I make one.

Fennel is one of those veggies I have discovered this winter and that I cannot help wanting to try it in many different ways. But I had yet to try it in a salad. So yesterday I made a fennel salad with a combo of oranges and nuts. I adored how the licorice flavor of the fennel paired with the oranges and the nuts. So refreshing!

Ingredients

1 fennel bulb; ends removed, cored and finely sliced
1 blood orange; peeled and served the way you want
1 orange; peeled and served the way you want
60 mL walnuts; toasted and chopped
60 mL pecans; toasted and chopped
1/4 red onion, finely sliced
zest of a lemon
zest of an orange

***For the Dressing***
45 mL olive oil
15 mL fresh lemon juice
25 mL honey
salt to taste
pepper to taste

Instructions
1. Mix all the salad ingredients together in a large bowl.
2. Mix all the dressing ingredients in a medium bowl.
3. Pour the dressing over the salad and mix until all the salad ingredients are well coated.

Makes 3 portions.

Source: Inspiration: Michael Smith
Culinary Artistry

Roasted Butternut Squash, Celery Root and Kohlrabi Wheat Berry Salad with Miso Tahini Dressing

foodgourmand@gmail.com (Karine) — Wed, 13 Jan 2010 12:12:00 +0000

First, I want to thank you all for your kind comments regarding my food processor. To answer your questions, it is not an old one (about 3 to 4 years old) and, after a quick search on the web, I realized I can buy another bowl cover :).

Over the past few months, I have been eating many veggies I had never tried before, such as celery root and kohlrabi. Celery root, also know as celeriac, is a member of the celery family and thus its celery flavor. To be honest, as I don't like celery (I never buy celery unless I make a spaghetti sauce), I was surprised how celery root pairs amazingly with butternut squash and how I liked that combo. They are made to be with each other. I have tried this combo in a few recipes over the past few months and I loved all of them.

As for kohlrabi, it is a low, stout cultivar of the cabbage that will grow almost anywhere. When I made this salad, it was the first time I ate it.

I based my salad on the Roasted Root Vegetable & Wheat Berry Salad from David Lebovitz. As for the dressing, I used this Miso Tahini Orange Dressing recipe. Except for the roasted kohlrabi I did not like, my salad was delicious. As always, the combo celery root and butternut squash did not deceive me and the dressing paired very well with the roasted vegetables.

Ingredients

250 mL wheat berries, cooked
30 mL olive oil
1 pound celery root; peeled and cut in 1/2 inch pieces
1 pound butternut squash; peeled and cut in 1/2 inch pieces
5 kolhrabi; peeled and cut in 1/2 inch pieces
1/4 red onion; finely chopped
watercress to taste, stem removed ( I had about 300 mL)

***For the Dressing***
1 to 1/2 tablespoon light miso
45 mL tahini
1 1/2 teaspoon mustard
1 to 2 tablespoon lemon juice
60 mL orange juice

Instructions
1. Preheat the oven at 400 F degrees.
2. Toss the vegetables with olive oil and place them on a parchment-lined baking sheet.
3. Bake in the oven for about 50 minutes until tender, stirring occasionally*.
Meanwhile,
4. Mix all the dressing ingredients in a medium bowl.
When the veggies are roasted,
5. Mix the salad ingredients together in a large bowl.
6. Add the dressing and mix well.

Makes 4 to 6 portions.

Source: Wise Geek: Celery Root
Culinary Artistry
Wikipedia: Kohlrabi

*I also broiled them for about 5-10 minutes because my veggies did not have enough browning to my taste. But that is an optional step.

Apple Carrot Muffins

foodgourmand@gmail.com (Karine) — Sun, 10 Jan 2010 22:09:00 +0000

For the past 6 months, I have broken more objects than for I did my entire life. And the one I broke yesterday makes me really sad. I broke the bowl cover of my food processor. The food processor my spouse gave me for my birthday a few years ago. The good thing though is that the food processor can still work but I have to make sure that the broken piece is well placed. So I should not even bother, no? But I still do because I broke something given by someone dear to me.

Before I broke my food processor, I made these Carrot Cake Breakfast Muffin recipe from An Edible Mosaic. They are not overly sweet, moist and very delicious. Perfect to start the day!

Ingredients

2 eggs
80 mL oil or melted unsalted butter
60 mL buttermilk
125 mL honey
7.5 mL vanilla extract
375 mL whole wheat flour
5 mL baking soda
5 mL baking powder
5 mL cinnamon
1/4 teaspoon nutmeg
375 mL carrots, shredded or grated (about 1 or 2 extra large carrots)
2 small apples; peeled, cored and chopped small
125 mL walnuts or pecans, finely chopped

Instructions
1. Preheat the oven at 350 F degrees and place 12 muffin cup in a muffin pan.
2. Beat eggs, buttermilk, honey, oil (or butter) and vanilla in a food processor until well mixed.
3. Mix flour, baking soda, baking powder, cinnamon, nutmeg and salt.
4. Slowly stir the dry ingredients into the wet.
5. Mix carrot, pecans (or walnuts) and apples until well combined.
6. Spoon equally the mixture into the 12 prepared muffin cups.
7. Bake in the oven for about 20 minutes or until a toothpick inserted in the middle of the biggest muffin comes out clean.
8. Let cool for 5 minutes.
9. Remove muffins from tray.

Makes 12 muffins.

Soba Noodles with Chicken and Veggies

foodgourmand@gmail.com (Karine) — Sat, 09 Jan 2010 13:03:00 +0000

If you have decided to eat more veggies and to eat healthier and lighter this year, that is a great dish for you. It contains veggies, it is healthy and it is full of delicious flavors. Oh wait, I should be more specify: it is refreshing with a tiny bit of hotness. And I cannot forget my dear soba noodles: their buckwheat flavor contrasts very well with the above flavors.

To make this dish, I heavily adapted this recipe. That is an easy recipe that is also easily adaptable. You don't like fresh mint? Why not using fresh basil. And what about more hotness? Add more chili-garlic sauce. You see. easy, very easy. And flavorful. And delicious. And I am repeating myself, so I better stop now.

Ingredients

200g soba noodles, cooked
15 mL olive oil
3 chicken breasts
200g sugar snap peas, cooked the way you prefer
1 bell red pepper; seeded and chopped
4 1/2 tablespoon fresh lime juice
45 mL soy sauce
20 mL chili-garlic sauce
10 mL honey
125 mL fresh mint, chopped
fresh cilantro to taste (the recipe says about 125 mL but I only added about 15 mL)
salt to taste
pepper to taste

Instructions
1. Preheat the oven at 350 F degrees.
2. Heat olive oil over medium heat in a heatproof pan.
3. Add chicken breasts (seasoned with a bit of salt and pepper) and brown on all sides.
4. Place in the oven and cook until the chicken breasts are done (30 to 40 minutes).
5. Let rest for about 3 to 4 minutes.
6. Slice the cooked chicken breasts.
7. Mix fresh lime juice, chili-garlic sauce, honey and soy sauce in a large bowl.
8. Add the sliced chicken breasts, mix well and let marinate for 5 to 10 minutes.
9. Add soba noodles, veggies, fresh mint, fresh cilantro and mix well.
10. Season with salt and pepper.

Makes about 4 portions.