Pan Fried Chops on Garlic Toast with Homemade Applesauce

Pan Fried Chops on Garlic Toast with Homemade Apple Sauce
Sauteed Green Beans, Peas and Water Chestnuts
Time: 20 mins
Effort Easy
Serves 4


Ingredients
4 pork chops, bone in or not (veal chops are great too!)
4 1/4 inch slices of country bread or Italian white bread (day old is even better)
1 cup plain breadcrumbs
1 tsp dried Oregano or Thyme
2 heaping tbsps Canola oil
1 tsp softened butter
2 cloves garlic - ends cut off
salt & pepper

Homemeade Apple sauce

In a small bowl mix breadcrumbs with either Oregano or Thyme then spread on parchment paper and dredge the pork or veal chops through it, coating them on both sides. Set aside. Thinly spread the butter over one or both sides of each slice of bread. Heat the oil to very hot in a medium to large skillet and fry two chops at a time until nicely browned on each side. Set on paper towels to soak excess oil. Quickly fry the bread slices until golden on both sides, then place on paper towels and while still hot, scrub them with the garlic cloves (using the cut off end). Place a chop on top of each toast and sprinkle with salt and pepper.

Serve with homemade applesauce http://jumpintomykitchen.blogspot.com/2011/10/homemade-apple-sauce.html

Our First Product ! Raspberry/Blueberry Infused White Balsamic Vinegar

Our NEW line of Infused Vinegars and Oils

Raspberry / Blueberry Infused White Balsamic Vinegar
250ml bottle
This is a light and delicious vinegar made with whole raspberries and blueberries infused in white Balsamic vinegar. Great on salads with just a drizzle of olive oil and fresh ground salt and pepper. Or for use in sauces.

Chicken and Mushrooms in Tomato Sauce with Chorizo and Linguini


Time 35 minutes
Effort Easy
Serves 4


Ingredients
2 chicken breast halves, skinned and boned, cut into small strips
1 shallot minced
8 small white mushrooms, halved or quartered
8 slices of chorizo (I use the Portuguese or Hungarian kind, non-spicy)
1 large tomato, diced
2 tbsp olive oil
1 tbsp sugar
Salt & pepper to taste
1 tsp dried oregano
1 tsp dried chili peppers (for garnish - optional)
Linguini pasta (about 350 grams dried pasta)
3 cups Water for boiling
2 tsp salt
Fresh grated Parmesan or Romano cheese

In a large skillet, saute the shallot and chicken pieces until the chicken has turned white. Add the tomato, sugar, salt and pepper and simmer covered until the tomatoes have dissolved and the chicken is cooked. Add the oregano, chorizo and mushrooms and simmer on low. Meanwhile, in a large pot, bring water and salt to a boil. Add the linguini and cook for approx. 20 minutes or until tender. Strain off water and divide into four portions on large plates. Spoon chicken over the pasta and sprinkle with chili peppers and grated cheese.

Calf Liver with Fresh Bacon and Golden Onions



What's fresh bacon ? Well, it's bacon that is not cured with all the chemicals and salt that one finds in commercial bacon, and it comes in large pieces so you can cut off as much or as little as you want. It's typically found in international food stores, like Marche SA (Portuguese), or Marche Frutta Si (Italian).


Time: 20 minutes
Effort: Easy
Serves 2


Ingredients
4 extra thin slices of milk-fed calf liver
1 1/2 cups whole milk
1 large golden onion sliced
2 1/8th inch slices of fresh bacon, cut into 1" pieces
1 tbsp butter
1 tbsp flour
1/4 cup heavy cream
2 tbsp Porto (optional)
Salt & fresh ground pepper

In a medium sized bowl soak liver in milk while you prepare the onions and bacon. In a large skillet, saute onion and bacon until the onion is transparent and the bacon is slightly browned. Remove from pan and set aside. Dredge the liver slices in the flour to lightly coat them. Turn heat to high and quickly saute the liver 2 slices at a time until browned on each side (the inside will be pink - saute longer if you want them more cooked). Repeat with the rest of the liver, then turn heat down to medium and pour in cream and Porto, stirring constantly and scraping the bottom of the pan. Add the onion and bacon, salt and pepper to taste.

Calf Liver with Fresh Bacon and Golden Onions

Fun International Food Stores in Montreal

As promised months ago, here is a short list (which will grow with time) of the International Food Stores I go to frequently for specialty items:


Lobster Stew

Yes, this was the recipe where I goofed with the pastry bowls...so I won't explain how to make those until I perfect my technique. Instead you can just place some puff pastry on top of the stew and the taste is just as good!
Lobster Stew with Puff Pastry
Time: 45 minutes
Effort: Medium
Serves 2


Ingredients
3 small lobsters (1/2 lb each), shelled and cut into chunks, save the "tamale" (inside the head - which is really only seaweed)
1 tbsp butter
2 egg yolks, beaten
1 small shallot finely chopped
1/4 cup white Porto or Sherry
1 cup heavy cooking cream
1 tsp ground nutmeg
Salt & pepper to taste
1/2 package puff pastry, rolled out into two oblongs 1/4 inch thick
Lettuce or Arugula leaves for garnish
Asparagus pieces (optional)

Heat oven to 375oF. Place pastry on a large baking sheet lined with parchment paper and prick them generously with a fork. Bake until puffed and golden. (You may have to prick them once or twice more whilst baking so that they don't over puff).

In a medium saucepan, saute the shallot in the butter. Whisk in the egg yolk until well blended, then gradually pour in the cream. Simmer on low, add the Porto or Sherry, salt, pepper and nutmeg then add the lobster meat as well as the tamale. Remove from heat. Serve with pastry on top, garnished with lettuce leaves. (Note: I had some leftover steamed asparagus which I cut into little pieces and added it to the lobster stew - but you don't have to).

Asparagus in Puff Pastry with Paprika Hazelnut Cream

Time: Approx. 1 hour
Effort: Medium
Serves 4


Allergy Alert: This recipe contains Hazelnuts !


Ingredients
8 Asparagus spears, halved crosswise and steamed until tender but crisp
1/2 package of pre-made puff pastry (4"x4" before rolled out)
Flour for rolling pastry
3-4 tbsp paprika paste (not spicy) - found in jars in most European grocery stores
1/4 cup finely ground toasted hazelnuts (see method below)
1 cup heavy cooking cream
1 tsp butter
Salt & Pepper to taste

Cut asparagus spears in half to yield 16 pieces about 3" long each. Steam until barely tender (crisp). Set aside to cool. Preheat oven to 375oF. On a large floured board, roll out pastry to make a large oblong 1/8th inch thick (approx. 14" x 8"), then with a sharp knife cut the oblong in half lengthwise, then again crosswise, making 4 smaller oblongs. In a small bowl, mix the paprika paste with salt & pepper and the ground hazelnuts. Spread 1 tsp of the mixture over each pastry oblong and place 4 asparagus strips on top. Roll the pastry over the asparagus wetting one end of the pastry to seal the roll. Repeat with the rest of the pastry and asparagus. Place on a parchment lined cookie sheet about 1" apart and bake for approximately 20 minutes or until the pastry is puffed and golden. Serve with the Paprika Hazelnut Cream

Paprika Hazelnut Cream


In a small saucepan, melt the butter and whisk in the remainder of the paprika mixture, then slowly whisk in the cream and simmer gently on low heat for about 5 minutes. Set aside.

Toasted Ground Hazelnuts
1 cup skinned hazelnuts

Turn oven to broil. Spread hazelnuts on a large baking sheet lines with parchment paper and place under broiler....keeping a close watch! When the nuts are browned on one side, turn them over with a spatula or wooden spoon and toast them again. Remove from oven and cool. Once cooled, place them in a food processor and blend on "pulse" until it forms a fine powder. Voila ! You can use it immediately or store it in glass air-tight jars.

Pumpkin and Leak Soup Au Gratin

Time: 40 minutes
Effort: Easy
Serves 4


Ingredients
1 small pumpkin (about 8" in diameter), peeled, cored and cut into chunks
Water for steaming
1-2 cups water
1 leak, well washed and cut into thick slices
1 beef bouillon cube
Salt & pepper to taste
1 tsp ground nutmeg
1 tsp butter
8 1/2 inch slices of baguette, lightly toasted
1 cup grated Parmesan or Gruyere cheese

In a large saucepan with steamer basket, steam the pumpkin and leak until very tender. Turn them into a food processor with 1/2 cup water and puree, adding another 1/2 cup water slowly. Return the puree to the saucepan and add the rest of the water - the consistency should be medium thick - you may need more or less water. Add the bouillon cube, nutmeg and pepper and simmer on low. Adjust the salt to your liking. About 10 minutes before you are ready to serve, turn on oven to broil. Spoon the soup into oven ramekins or "cocottes" leaving about 1/2 from the top. Place 2 slices of bread on each and sprinkle with cheese. Place in oven until the cheese has melted and is lightly browned (about 5 minutes) then serve.

Classic Wiener Schnitzel

An all time favorite of many.....

Wiener Schnitzel
Time: 35 minutes or more
Effort: Easy
Serves 6


Ingredients
12 slices of paper thin veal scallops (you can use pork as a substitute or even chicken)
1 cup white flour
2 cups plain toasted breadcrumbs
2 eggs, beaten
1/2 cup milk or cream
Salt & pepper to taste
Lemon wedges for garnish
3 cups canola oil for frying

I make these the good old fashioned way, using waxed paper, but some people do it with ziploc bags...it's your choice. Cut two lengths of wax paper long enough to spread the flour on one and breadcrumbs on the other. In a shallow dish or plastic container, beat the eggs with the milk or cream and place it in between the paper with the flour and breadcrumbs. Take on slice of meat and dredge it through the flour coating it all over. Then dip it into the egg mixture also coating it well, then into the breadcrumbs. Pat with your hands and shake off any excess. Place on a plate. Repeat with the rest of the meat. Heat the oil in a large skillet until quite hot, then fry 2-3 slices at a time until golden on both sides. (You may need to reduce the heat so that they do not burn.) Set the slices of fried meat on a plate or tray with paper towels and sprinkle with salt and pepper. Serve with wedges of lemon.

Even great creators make mistakes (and funny ones at times) !

Well last night was definitely one of those funny ones.

I had this "great idea" of making a soup bowl out of pastry as I am sure I have seen one somewhere before...though have never made it. And, I wanted to fill it with a lobster stew.

So I set out to make it...all the while rolling my puff pastry wondering how on earth I was going to make this brilliant idea of mine. Then it came to me - like the light bulb suddenly turned on - AHA! I decided to turn two small oven dishes upside down and cover them with the pasty, like a mold. Good idea (initially) except I made a huge mistake (huge for me, anyway): I wanted to make sure the pastry would stick to the bowls so I wet them slightly...mistake, mistake - which I only discovered after I took them out of the oven. I must say they looked beautiful and exactly as I had planned in my head...but alas, they stuck so well that I could not remove them ! It was hilarious, my husband was laughing his head off at the whole scenario...there I was trying to get them off and all I ended up with was a heap of crumbled, but very tasty pastry !

So, great idea but I should have buttered the outside of the bowls - that way the pastry could be gently lifted off.. Oh well, as they say, we live and learn. We ate the pastry with the lobster stew anyway and it was I might add, delicious !

Stir Fried Carrots with Ginger

Note: This recipe contains peanuts (optional) !


Time: 20 minutes
Effort: Easy
Serves 4


Ingredients
2 cups carrots, julienned (thin strips)
1/4 cup each julienned zucchini and celery
2 cloves garlic, minced
1 shallot minced
1 tbsp freshly grated ginger
1/4 cup salted peanuts (optional)
1 tbsp olive oil
1 tsp sesame oil
1 tbsp Soy Sauce

In a medium saucepan or skillet, saute garlic and shallots in olive oil and sesame oil for about 5 minutes. Add the vegetables and stir-fry until tender but crisp. Add ginger, soy sauce and peanuts. Blend well. Great served hot or cold ! (If you do serve it cold, drizzle 1 tbsp rice vinegar over the top and mix well.)

Fried Rice

Time: 25 minutes
Effort: Easy
Serves 4


Ingredients
2 cups water
1 cup long Jasmin rice
1/4 cup each: Chopped celery, carrots, baby peas
1 shallot, minced
1 tbsp olive oil
1 tsp sesame oil
2 tbsp Soy sauce

In a medium saucepan, fry the rice, shallot and vegetables until the rice turns white. Turn heat to medium low and add water and sesame oil. Simmer covered for approximately 20 minutes, or until all the water has been absorbed. Pour in the soy sauce and fluff with a fork.

Chicken & Asparagus Rolls

These are so easy to prepare and delicious. Served with a stir fry or as hors d'oeuvres with an oriental dipping sauce or mustard sauce.

Chicken & Asparagus Rolls


Time: 20 minutes
Effort: Easy
Serves 4


Ingredients
2 chicken breasts, sliced lengthwise in half to make 4 strips
4 asparagus spears, cut crosswise in half and lightly steamed
1/2 zucchini cut into 4 lengthwise strips, lightly steamed
Salt & pepper to taste
Sesame seeds
1/2 cup canola oil for frying
Toothpicks

Take a large piece of parchment paper and lay 2 strips of chicken over it, then fold over the paper to cover it. Pound them until they are almost paper thin, set aside and repeat with the remaining 2 strips. Cut and steam the asparagus for approximately 5 minutes - do not overcook ! Lay each chicken strip flat on a large board and place 2 pieces each of asparagus and zucchini, then sprinkle with salt and pepper. Roll them up and secure with a toothpick. Repeat with the rest of the chicken, asparagus etc. In a large skillet, heat up the oil until quite hot. Fry the chicken rolls a few at a time until golden and the chicken is nice and firm. Drain on paper towels and sprinkle sesame seeds over the top. (Alternatives: Replace chicken with fish. Replace asparagus & zucchini with carrots or snow peas, or even bean sprouts...be creative !)

Homemade Apple Sauce

Time 20 minutes
Effort: Easy
Serves 4-6


Ingredients
4 large red apples, cored, peeled and cut into chunks
1/4 cup water
4-5 tbsp Cane sugar
5 whole cloves

In a medium saucepan, covered, simmer on medium-low apple chunks, water, sugar and cloves, stirring from time to time until the apples are mushy. Mash out the lumps with a potato masher. It is ready to serve as is, or if you prefer a smoother version, puree in a food processor.

Pork Roast with Caraway Seed Crust

Time: 1 hour (approx.)
Serves 4
Effort: Easy


Ingredients
1 1/2 lb pork loin roast, fat on
1/4 cup caraway seeds
2-3 tbsp olive oil
2-3 tbsp white wine
2 cloves garlic, minced finely
Salt and Pepper to taste

Heat oven to 375oF. Sprinkle caraway seeds on the bottom of a shallow baking dish and roll pork roast so that it is completely covered in seeds. Drizzle the oil at the bottom of the dish, then sprinkle the roast with salt, pepper and garlic. Roast in oven for approximately one hour or until tender and the outside is crispy. At the last minute pour in the white wine and mix with the drippings. Return to the oven for a few minutes and serve.

Our blog is featured this week in Foodie Blogroll !

http://www.foodieblogroll.com/featured

Go take a look and vote !

Thanks,


Hungarian / Romanian Layered Cabbage (Rakot Kaposta)

This recipe is from the Transylvanian region of Romania, which is near the Hungarian border and was once occupied by Hungary. Since my late father came from that region, I learned the recipe from him, though I am certain there are many variations. This one is more on the Hungarian side, and has been modified by my mother, then later by me. Some add rice, some don't. Some use bacon or not etc. Some would even say it resembles the Greek Moussaka, which in a way it does. This is a great family dish for fall or winter and is even better the day after it has been cooked !


Time: 2 hours (approx)
Effort: Medium (only because there are a lot of steps)
Serves 6


Ingredients
2 cups cooked long-grain rice (make beforehand)
1/2 Savoy cabbage or green cabbage
1/4 caraway seeds
1 cup white vinegar
1 tbsp salt
1 lb ground beef or combination of beef, veal and pork
2 tbsp olive oil
1 small onion, chopped
1 green pepper chopped
1 large ripe tomato, chopped
2 tbsp Hungarian Paprika
Salt & pepper to taste
8 slices of bacon
10 slices of Hungarian Kolbasz
Sour cream

Pre-cook rice and set aside. Cut cabbage and break into pieces into a large bowl. Sprinkle with salt and caraway seeds, and pour the vinegar over it, then let steep while you prepare the meat. In a large saucepan, saute the onion and green pepper with the oil for approximately 5 minutes. Add the ground meat, cover and simmer, stirring from time to time until the meat is cooked. Add the paprika, tomatoes and salt and pepper and combine well. Simmer covered on medium low until the tomatoes are cooked and combined into a sauce. Meanwhile, drain the cabbage, keeping the caraway seeds, and steam for approx. 15 minutes or until tender.

Heat oven to 350oF. Take a large oven dish or casserole and line it with the bacon, leaving pieces hanging over the side so you can later use them to cover the top. Spread 1/3 of the rice evenly on the bottom, then 1/3 of the meat. Spread a few cabbage leaves over the meat and then repeat the process until you reach the top of your dish, ending with cabbage. Layer the bacon slices which were hanging over the side in a lattice fashion (see picture), then place slices of kolbasz around the sides or on top if you like. Bake for about 1 hour or until the top is browned. Serve with sour cream on top.

Older Recipes

REMINDER, all our older recipes have been moved off the site and compiled into books, which are available for purchase at only $5.95 each or $36 for an annual subscription (6 books) - more than 390 recipes !

The First Edition contains recipes from June and July 2011
The Second Edition contains recipes from August and September 2011

Click on the cart to the right of this page and select your option.

Shrimp Salad (non-traditional)

Shrimp Salad
Time: 20 mins
Effort: Very Easy
Serves 1


Ingredients
10 large shrimp, cooked, peeled and deveined
1 cup cooked small green peas
1/4 orange or red pepper, chopped
1 shallot, chopped fine
1/2 ripe avocado cut into cubes
2 tbsp lemon juice
1 tbsp olive oil
1/4 cup mayonnaise
1 tbsp ketchup
1 tbsp horseradish sauce
salt and pepper to taste
1 lettuce leaves shredded
Small bunch of watercress, chopped
1 lemon wedge

In a small bowl combine the peas with the orange or red pepper, shallot, lemon juice, olive oil and salt & pepper to taste. In another small bowl combine mayonnaise, ketchup and horseradish sauce. Take a shallow dish or plate, and place shredded lettuce and watercress on one side with avocado cubes on top. On the other side, spoon the pea salad. Surround it with the shrimp, then spoon the mayonnaise down the middle. Garnish with the lemon wedge.

Shepherd's Pie (with leftover stew)


Time: 25 - 35 minutes
Effort: Easy
Serves 4


Ingredients
3 cups leftover stew (in this case it was the beef and pumpkin stew)
4 large potatoes, peeled & diced
1 onion, peeled & quartered
2-3 cups water for boiling
1/4 cup milk or coffee cream
3 tbsp butter
salt
1 cup shredded cheese (such as Monterey Jack, sharp Cheddar, Romano etc)

Heat oven to 375oF. Boil potatoes and onion until tender. Strain off water and mash with a potato masher until smoothe. Add butter, cream and salt. Blend with a wooden spoon. Spread the leftover stew at the bottom of a medium baking dish. Sprinkle with grated cheese. Spread mashed potato/onion mixture evenly over the top. Bake until nicly golden on the top. (A lot of people sprinkle the cheese on top of the potatoes, however I prefer to put it underneath, so that when it melts it gets nice and gooey!)

Beef & Pumpkin Stew

Beef & Pumpkin Stew (Served with Roast Potatoes and Sour Cream)
Time: 1-2 hours
Effort: Easy
Serves 4

Ingredients
1 lb stewing beef cubes (about 1" cubes - I used the shank)
4 large carrots, peeled and cut into large slices
1 cup dry red wine
1 cup water (or more)
4 celery stalks, cubed
1/2 small pumpkin, peeled and cored
1 large onion, diced
1 zucchini, cubed
1 large tomato, cubed
salt & pepper to taste
1 tsp celery seeds
1 beef bouillon cube

In a large saucepan, saute the onion until transparent. Add the beef cubes and saute until they are golden on all sides. They will produce a juice of their own, so simmer until most of it is evaporated. Add the wine, and simmer on medium low for approximately one hour. Add the remaining ingredients except the zucchini. Cover and simmer again until the beef is tender and also the vegetables - you may need to add some water. Add the zucchini, simmer again until they are soft. You will have to stir from time to time during the cooking process, and adjust the water so that it has a nice sauce but not too watery. Serve with roast potatoes and sour cream on the side ! 

Roast Chicken with Mushroom Stuffing

I made this for our family Thanksgiving dinner since I really don't care for turkey.

Time: 2-3 hours
Effort: Easy
Serves: 6


Ingredients
1 very large roasting chicken
4 large portobello mushrooms, finely chopped
4-5 slices wholewheat bread, crumbled
2 eggs
1 shallot, minced
1 green apple, peeled, cored and diced small
1 tbsp beef bouillon concentrate
1 tsp garlic salt
salt and pepper
1/4 cup olive oil
1 cup white wine (dry) or white Porto

Heat oven to 375oF. In a large bowl combine all the ingredients except the chicken (of course!) and the wine/Porto. Mix well with your hands to ensure all are well incorporated. Stuff the mixture into the chest cavity of the chicken. Place the chicken on a wire rack in a roasting pan and drizzle with olive oil. Sprinkle generously with salt and pepper. Roast, basting from time to time for approximately 1 1/2 hours. The skin will be a dark golden brown. Pour the wine or Porto into the roasting pan and scrape any of the drippings into it. Roast again for another half hour or so until the chicken is tender. (The best way to check if the chicken is well cooked is by cutting slightly into the joint of one of the legs - it should NOT be pink inside! If it is, keep roasting. Some people prefer to use a roasting thermometer, but once you get the hang of cooking times you won't need to.)

Squash and Tomato Soup

Here is a delightful, heartwarming soup for a fall day that is really easy and healthy !
You can use any type of squash except spaghetti squash. In this recipe I used a combination of Butternut and Pumpkin.

Squash and Tomato Soup
Time: 25 mins
Effort: Easy
Serves 4-6


Ingredients
1 medium sized butternut squash, peeled and cored, cut into cubes
1/2 a small pumpkin, peeled and cored, cut into cubes
1 large ripe tomato
2 cups water and 2 beef bouillon cubes or use 2 cups beef bouillon
Salt & fresh ground pepper to taste
8 thin slices of chorizo (optional)
4-6 tbsp sour cream or plain yogurt

In a large pot with steaming basket, add the pumpkin and squash cubes with enough water to come to the base of the steaming basket. Steam on medium high until they are very soft. Remove them from the basket but keep the water. In a food processor, puree the squash and pumpkin, adding a little water as you go because it will become very thick. In the leftover water from steaming, add a little more and bring to a rolling boil. While still boiling, add the tomato. Let it boil for several minutes until the skin starts to curl. Remove and cool slightly, discarding the water. Lift off the skin and remove the stalk or head, then chop the tomato and simmer in the same pot until it has become a pulp. (About 10 minutes, stirring from time to time). Add the tomato mixture to the squash and puree again. If necessary, add more water. Turn the whole puree into the pot and add remaining water (or bouillon) - the consistency should be thick, but not too thick. If you only used water, then add 2 bouillon cubes and simmer on low, stirring. Adjust salt to your liking. Serve garnished with 2 slices of chorizo (optional), ground pepper and a tablespoon of sour cream or yogurt.

Second Edition is now available !

Second edition is now available for purchase at only $5.95 ! 
Just click on the shopping cart button on the right to buy your copy now.



Here you will find all the recipes from August through September 2011, which will be removed from the site so that I can add new ones !



Second Edition is now available for purchase !


Our second edition is now available for purchase at only

Have not posted in a few days...

Because I have been exhibiting my new jewelry collection at the COSBEC show in Montreal, which was a huge success ! Please check out my unique designs at Daniella Designs ! http://www.facebook.com/danielladesigns

Thank you to all that attended, it was truly fabulous !

More recipes coming this Wednesday.............stay tuned !