Grandmas Chocolate Fudge Cake

 This is moist and soooo delicious!  From Food and drink Holiday 2022

CAKE
1/3 cup (80 mL) unsalted butter, plus more for greasing pan
1/4 cup (60 mL) Dutch-process cocoa powder, plus extra for dusting pan
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) water
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1/3 cup (80 mL) whole milk
1/2 tsp (2 mL) white vinegar
1/2 tsp (2 mL) vanilla extract
1 large egg
 
GLAZE
1 cup (250 mL) icing sugar
1/4 cup (60 mL) Dutch-process cocoa powder
3 tbsp (45 mL) whole milk
1/4 tsp (1 mL) peppermint extract (optional)
3 tbsp (45 mL) crushed candy canes

1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
 
2. Generously butter an 8-inch (20-cm) round metal cake pan. Line bottom with parchment. Dust sides with cocoa powder, tapping out excess. Set aside.
 
3. Combine sugar, water, butter and cocoa in a medium pot over medium heat. Cook, whisking occasionally, until sugar is dissolved and mixture is smooth. Remove from heat and cool 5 minutes.
 
4. Combine flour, baking powder, soda and salt in a medium bowl. Set aside.
 
5. Transfer sugar mixture to a large bowl. Whisk in milk, vinegar and vanilla until combined. Whisk in egg until smooth and glossy. Whisk in flour mixture just until a smooth batter forms and no white streaks remain (batter will be thin). Transfer to prepared pan.
 
6. Bake in centre of oven until a toothpick inserted into centre of cake comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool 15 minutes. Turn out onto rack and discard parchment. Cool completely.
 
7. For the glaze, whisk icing sugar, cocoa powder, milk and peppermint extract (if using) in a medium bowl until smooth— glaze will be thick.
 
8. To finish, set cake onto a cake stand or plate. Spoon glaze over cake, starting in the centre. Using the back of the spoon, gently push glaze toward the edges so it lightly drips over. Sprinkle perimeter of cake with candy canes. Let stand until glaze has set, at least 30 minutes. Cake will keep covered at room temperature up to 3 days.

Serves 6 to 8

Chicken Liver Pate

 This is lovely with a good quality cracker and a nice glass of wine!

225g chicken livers, rinsed well under cold water

3/4 cup + 1 tbsp butter, divided

1/4 tsp salt

Freshly cracked pepper to taste

2 shallots, finely chopped 

1 small garlic clove, minced

2 tbsp cognac

1/2 tsp allspice

Freshly grated nutmeg to taste

fresh herbs for garnish

• Trim any connective tissue or discoloured pieces from livers.   Cut each in half where the lobes naturally separate.
• In a large frying pan, melt 1/4 cup butter over medium heat.  When butter is foaming, add livers.  Season with salt and pepper.  Cook, turning often, until livers are just no longer pink inside, about 4 minutes.  Transfer to a plate.  Set aside.
• To the same pan, add shallots and garlic.  Cook, stirring often, until soft and lightly brown, 2 to 3 minutes.  Stir in Cognac, carefully ignite with a barbecue lighter or match to quickly burn off alcohol.  Alternatively, Cognac can be reduced for 2 minutes.  When flame subsides or after 2 minutes, remove from heat and stir in allspice and nutmeg.  Let cool for 10 minutes.
• Cut 1/2 cup butter into cubes, then transfer to a food processor along with cooled livers and shallot mixture.  Process until very smooth, scraping down sides if needed.  Scrape into a serving bowl, smooth top.
• In a small saucepan, melt remaining 1 tbsp butter.  Pour evenly over pate.  Refrigerate until set, 1 hour.  Sprinkle with fresh herbs, if using before serving.  Serve with baguette or crackers.  Pate can be made ahead and chilled for up to 2 days.  Bring to room temperature before serving.

Serves 6 to 8

From Food and Drink Holiday 2021

Shortbread Cookies

 

These are similar to the thumbprint cookies I have made in the past. It is a great basic shortbread recipe that is easy to alter.  Just change up the jam flavour or put chocolate instead of jam in the centre.  Maybe even peanut butter or almond butter.  Use your imagination.  I have been going through Magnus Nilsson's book "The Nordic Baking Book" and this is where this recipe came from.  I used Apricot jam this time.  I feel like I could have added an egg to this recipe. I use a weight scale to measure my ingredients.

4 cups plus 2 tbsp plain all purpose flour (I always buy the unbleached)
1 tbsp baking powder
1 cup plus 1 1/2 tbsp sugar

300g/11oz butter at room temperature

2 eggs at room temperature

your choice jam

Preheat the oven to 400F and line a baking sheet with parchment paper.  (I use stoneware which takes a little longer to bake but I like the result).

Whisk together all dry ingredients and add butter.  Knead with hands in a bowl until well mixed.  Lightly beat the eggs and add them to the mixture and work until smooth, taking care not to overwork the dough.

Shape the dough into 20 little balls with your hands and place on the prepared baking sheet.  Make an indentation in each one (use your finger or the end of a wooden spoon).  Fill the indentation with jam.

Bake in oven for about 10 minutes or until golden brown.  

Gingerbread Snap Biscotti

 I love a Biscotti and this gingerbread biscotti is fantastic!  From Food and Drink Magazine

2 tbsp (30 mL) unsalted butter, softened
1/3 cup (80 mL) old-fashioned (dark) brown sugar
1 large egg, room temperature
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) salt
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground allspice
1/2 tsp (2 mL) ground cloves
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) demerara sugar

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

2. In a bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat butter and brown sugar on high speed until creamy. Beat in egg and vanilla.

3. In a separate bowl, mix together flour, baking powder, salt, ginger, cinnamon, allspice, cloves and nutmeg. Si­ flour mixture into the butter mixture and mix on low speed until well incorporated.

4. Transfer dough to a baking sheet and shape into an 8 x 2 1/2-inch (20 x 6 cm) log and flatten to 3/4 inch (2 cm) thick. Sprinkle with demerara sugar.

5. Bake for 30 minutes, until edges and bottom are golden. Remove from oven and let stand for 5 minutes. Cut log diagonally into 12 even pieces. Place slices cut-side up on parchment paper-lined pan and bake for an additional 12 minutes. Let cool completely before serving.

Serves 4 to 6

Tahini Swirl Brownies

I was somewhat suspect about this recipe but the flavour combination really works!  Give it a try and let me know what you think.

8 oz semi sweet chocolate
1/2 cup unsalted butter
2 tbsp sesame oil
3 eggs
1/4 tsp sea salt
1 cup sugar
1/4 cup cocoa powder
1 tsp vanilla extract
1 1/4 cup flour

3/4 cup room temperature tahini, well stirred
1/2 tsp flaky sea salt

• Preheat oven to 350F.
• On low heat on the stovetop or in the microwave, melt together the semi sweet chocolate and butter.  They’ll seem like oil and water at first but will come together and look nice and shiny.  Stir in sesame oil and set aside.  To a large bowl, add eggs, beat until good and frothy, then stir in salt, sugar, cocoa powder, vanilla and then cooled melted chocolate and butter.  Stir in flour while making sure there are no lumps.
• Grease an 8 inch cake pan, then pour in the batter.  Drop spoonfuls of stirred tahini on top of batter then pull through and swirl with the tip of a knife.  Place on the middle rack in a preheated oven for 30 minutes or until a toothpick poked in the middle comes out clean. Sprinkle with salt and slice into 16 squares.

Serves 10 to 12

Almond Tarts

These turned out really well.  I love anything almond and these tarts fit the bill!

FILLING
8 tbsp butter
8 tbsp sugar
2 eggs
2 tbsp almond flour
1 tsp almond flavouring

Strawberry or raspberry jam

PASTRY
2 cups all purpose flour
3/4 tsp salt
1 cup shortening, cut into 1 inch pieces

• Line tart tins with plain pastry.  Place small quantity of jam or jelly in the bottom of each.  Top with filling.  Fill to level, sealing each over jam or jelly in order that they will not boil over.  Bake at 375 F for 12 to 15 minutes.  
• FILLING: Mix with electric beater in order given
• PASTRY:  Mix flour and salt.  Blend in shortening with a pastry blender until consistency of crumbs.  Gradually add 4 tbsp ice water; mix thoroughly.  Divide in 2 halves.  Roll each separately on floured board with rolling pin.  Cut with round cookie cutter and work into tart tins.

Cauliflower Risotto with Seafood

Cauliflower is such a versatile vegetable that can complement other flavours.  This is a healthy dinner that tastes decadent. Based on a recipe from Food and Drink Holiday 2015.

3 tbsp butter, diced
1/2 cup fresh bread crumbs
1 large head cauliflower, leaves removed
2 tbsp olive oil
3/4 cup chopped onion
1 tbsp chopped garlic
2 tsp chopped fresh thyme
1 tsp dried chili flakes or to taste
175 g scallops, diced
175 g shrimp, diced
1/2 cup chicken stock
3 cups sliced baby spinach
Salt and freshly ground pepper

• Heat 1 tbsp butter in small pan over medium heat, reserving remainder.  Add bread crumbs and cook stirring occasionally, until bread crumbs are toasted, about 5 minutes.  Reserve
• Core the cauliflower.  Break off the florets into small, evenly sized pieces.  Chop into small pieces about the size of peas.
• Heat oil in a skillet over medium heat.  Add onion and sauté for a minute or until beginning to soften.  Add garlic and sauté for another 30 seconds.  Increase heat to medium high and add cauliflower, thyme and chili flakes.  Continue to sauté for 1 to 2 minutes or until cauliflower begins to brown.  Stir in scallops and shrimp.
• Add 1/4 cup stock and stir until it is absorbed, about 2 minutes.  If cauliflower is not yet tender, add remaining stock.  Add spinach and cook until spinach has wilted.  SEason well with salt and pepper.
• Stir in remaining butter until absorbed and sprinkle with bread crumbs.

Layer Cake with Whipped Cream

This cake is great with fresh fruit like strawberries!

135 ml butter
3 eggs divided
225 ml flour
100 ml sugar
75 ml milk
1 1/2 tsp baking powder
300 ml sugar for topping
Slivered almonds, (optional)
500 ml whipping cream for filling

Cream butter and sugar; add egg yolks.  Sift flour and baking powder into egg mixture alternately with milk.  Grease 2 springforms well; divide dough evenly into pans.  Beat egg whites stiff.  Add 300 ml sugar.  Spread on top; sprinkle with almonds.  Bake at 350F for 25 to 30 minutes.  Remove from pan, cool completely and place on a serving plate with whipped cream between layers.

Kerry Apple Cake

Use a nice tart apple for this cake as it will contrast nicely with the sweetness of the cake.  If you don’t want to do the cider sauce just drizzle a little white frosting over it and you have a great fall dessert.  I made this one for my family at Thanksgiving.   From Food and Drink Spring 2016.

1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1 tbsp grated lemon zest
2 eggs
1/4 cup milk
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1/8 tsp nutmeg
3 large cooking apples, peeled and cut into 3/4 inch chunks
1 tbsp brown sugar

CIDER SAUCE
2 cups hard cider
2 sprigs rosemary
1/2 cup sugar

• preheat oven to 375 F.  Grease an 8 inch cake pan and line the base with parchment.
• Cream the butter and sugar with an electric mixer until fluffy, about 2 minutes.  Add zest.  Beat in eggs, then milk.  Sift flour with baking powder, salt, cinnamon and nutmeg, then add to butter mixture.  Stir until combined.  Mix in the apples.  The mixture will appear to have more apples than batter.  Spread evenly into prepared pan and sprinkle with brown sugar.
• Bake for 45 to 50 minutes or until a cake tester inserted into the cake comes out clean.
• Combine cider, rosemary and sugar in a pot over high heat.  Bring to a boil and reduce for 20 minutes or until syrupy.  Remove rosemary sprigs and serve sauce with warm apple cake.

Serves 6 to 8.

Skillet Rosti with Smoked Salmon and Chive Sour Cream

I have a great cast iron skillet and use it almost every day.  It is perfect for this particular recipe.  If you have never used cast iron I highly recommend it.  I took a little time getting used to it because it takes longer to heat and retains heat longer than my old skillet.  This recipe is from Food and Drink Holiday 2015

1/2 cup melted unsalted butter, divided
1 tbsp vegetable oil
3 russet potatoes, peeled, grated and squeezed dry in clean towel
2 tbsp flour
1/2 tsp kosher salt
1/4 tsp black pepper
3 tbsp snipped chives plus more for garnish
1 cup sour cream
Generous 275 g smoked salmon or smoked trout

• Add 1 tbsp melted butter and 1 tbsp vegetable oil to 8 inch skillet and heat over medium heat.

• Add grated potatoes to a large bowl and toss with remaining melted butter, flour, salt and pepper.  Toss until well combined.

• Tip mixture into hot pan and press down firmly with hand or spatula to help it form a solid cake.  Cook over medium heat for 5 to 6 minutes or until it is golden brown underneath (you can check the colour by gently lifting up the edge of the rosti with a spatula, but don’t do this too early as the rosti may come apart).  When nicely browned on the bottom, loosen rosti from the pan with spatula and slide it onto a plate (remember the skillet handle will be hot).  Place another plate on top and holding both plates together, flip them over.  Carefully slide browned side up rosti back into the skillet and continue cooking for 6 to 7 minutes more, or until golden brown on bottom and cooked through.  Remove from heat and slide rosti onto a serving plate.
• Stir chives into sour cream. 

•  Top warm rosti with curls of smoked salmon and dollops of chive sour cream, plus more chives for garnish if you please.

Chocolate Biscuit Gateau

A decadent dessert that goes great with a good cup of coffee.

225 g plain chocolate
225 g butter
2 eggs, beaten
25 g caster sugar
225 g digestive biscuits

To decorate
75 ml double cream
Glace cherries
Walnut halves

Grease a 6 inch cake tin with detachable base.  Break up chocolate and put in a bowl over saucepan of simmering water to melt.  Melt butter gently in another pan.  Beat eggs with sugar in bowl.  Pour in melted butter in a study stream, beating continuously.  Now blend in melted chocolate.  Break up digestive biscuits into small pieces; fold into chocolate.  Turn mixture into cake tin; chill overnight in the refrigerator.

To serve, stand cake tin on a canister at least 2 inches smaller than the base of the tin.  Push the tin carefully down onto the table, leaving the base with the cake on the canister.  Slide it onto a serving plate and decorate with piped whipped cream, cherries and walnut halves.

**use unsalted butter and bitter sweet chocolate

Danish Puffs

I enjoy making these, they really aren't that difficult and look so good.  Fill these with either a pudding or whipping cream and glaze with the icing of your choice.

1/3 cup butter
200 ml water
1 cup flour
2 to 3 eggs

Preheat oven to 350F.  Bring butter and water to a boil in a medium saucepan.  Add flour; stir vigorously until mixture leaves side of pan.  Cool slightly.  Beat in eggs, one at a time.  Place small rounds of dough on greased baking sheet (use 2 tsp or a pastry bag).  Bake on middle rack until golden brown, 20 to 30 minutes (do not open oven door the first 15 minutes or the dough will collapse). Make a slit in each to allow the steam to escape.  Cool on a rack.  Pipe some filling in each and top with icing sugar or glaze.

Peach Torte

This is the perfect recipe for in season Peaches!

BASE
2 cups all purpose flour
1/2 cup icing sugar
3/4 cup butter

FILLING
2 eggs
1 1/2 cups sugar
1/2 tsp vanilla
1/4 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
4 cups fresh peaches, peeled and sliced (8 medium)
3/4 cup chopped nuts

Base:  Combine flour and icing sugar in bowl.  Cut in butter until mixture is crumbly.  Press into bottom of greased 13 x 9 inch pan.  Bake at 350F for 20 min or until lightly browned.

Filling:  Beat eggs and sugar until light.  Blend in vanilla.  Add flour, baking powder and salt, mixing well.  Fold in peaches and nuts.  Pour over crust.  Bake at 350F for 40 to 50 minutes longer or until browned.  Cool in pan.  Serve with whipped cream or ice cream.  Yield:  15 servings.

Mandarin Chicken Breasts

Really yummy sweet and sour chicken!

6 (12 oz) chicken breasts, boned
Salt
1 1/2 cups hot cooked rice
3 tbsp butter
1 tbsp chopped parsley
1/4 tsp leaf rosemary, crumbled
1/4 tsp leaf basil, crumbled
1/4 cup flour
1/2 tsp paprika
2 envelopes instant chicken broth or 2 tsp granulated chicken bouillon
1 3/4 cups water
1 tbsp instant minced onion
2 tbsp lemon juice
1 bay leaf
1 tbsp cornstarch
11 oz can mandarin orange segments, drained
1 cup seedless green grapes

Sprinkle insides of chicken breasts lightly with salt.  Combine rice, 1 tbsp butter, 1/4 tsp salt, parsley, rosemary and basil in a large bowl; toss lightly to mix.  Spoon into hollows in chicken breasts.  Fold edges over stuffing to cover completely; fasten with wooden picks.

Mix flour, paprika and1/2 tsp salt in a pie plate; dip chicken breasts into mixture to coat well.  Brown slowly in remaining 2 tbsp butter in a large frying pan.  Stir in chicken broth, water, onion, lemon juice and bay leaf; heat to boiling.  Cover.  Simmer 25 minutes or until chicken is tender; remove bay leaf.  Place chicken on a heated deep serving platter; keep warm.  Reheat liquid to boiling.

Smooth cornstarch with a little water to a paste in a cup; stir into liquid in frying pan.  Cook, stirring constantly,  until sauce thickens and boils 3 minutes.  Stir in mandarin orange segments and grapes; heat until bubbly.  Spoon over chicken.  Garnish with additional grapes and mandarin orange segments if you wish.  Makes 6 servings.

Mixed Olive and Parmesan Cocktail Biscuits

These are a great accompaniment to any dinner.  They are best served right out of the oven.  From Food and Drink Holiday 2015.

1/4 cup cold unsalted butter
1 cup all purpose flour
2 tsp baking powder
1/2 tsp dry mustard
1/2 tsp salt
2 tsp granulated sugar
1/3 cup finely grated Parmesan
1/3 cup finely chopped pitted olives
1/2 cup milk
Olive oil

1. Preheat oven to 425F.
2. Place butter in freezer to firm.  Line a large baking sheet with parchment paper.  In a bowl, stir flour with baking powder, dry mustard, salt and sugar.  Using large holes of a box grater, grate in chilled butter.  Lightly toss to coat.  Stir in Parmesan.  Scatter with olives and stir in.  Pour milk into the centre of dough.  Stir with a fork just until evenly moist.
3. Using floured hands, form dough into a ball.  If sticky, lightly dust with flour and work in.  Place on a well floured work surface.  Knead dough 8 times, dusting coiner with flour whenever it becomes sticky.  Pat into a disc 5/8 inch thick and about 6 1/2 inches wide.
4. Using a floured 1 1/2 inch cutter, cut out biscuits and place on baking sheet.  Gather remaining dough, pat again and cut out more biscuits.  Brush tops with olive oil.  Bake in top third of oven until golden, 10 to 12 minutes.  Serve warm or cool on a rack.  Biscuits are best served the day they are baked and can be warmed in a 300F oven for about 5 minutes before serving.

Makes 16 small biscuits

BACON AND CRANBERRY BISCUITS

Cook 7 slices of bacon until crisp.  Chop and measure out 1/3 cup.  Prepare recipe as above but instead add 1/2 tsp smoky paprika and 1/4 tsp chili flakes in place of dry mustard, and stir in chopped bacon and 1 tbsp finely chopped dried cranberries in place of the Parmesan and olives.  Press a dried cranberry into the top of each biscuit if you like.  Brush tops with bacon fat.  Bake as in step 4.

Spiced Beef Pockets

This takes a bit of work but it is worth the effort.  From Food and Drink Spring 2015

DOUGH
3/4 cup plain yogurt (not greek)
1 egg
3 tbsp butter, melted
1/2 tsp salt
1/4 tsp baking soda
1 3/4 cups all purpose flour, plus extra for dusting

FILLING
1 tbsp olive oil
1 cup finely chopped onions
2 tsp finely chopped garlic
500 g ground beef
2 tbsp dried mint
1 tbsp ground cumin
2 tsp ground coriander
1 tsp ground allspice
1/2 tsp cayenne pepper
Salt
1 cup beef or chicken stock
1 tbsp tomato paste
1 tbsp blackcurrant jam
1 tbsp red wine vinegar
1/4 cup chopped fresh parsley
1 cup grated feta cheese
1 egg, lightly beaten

1. Stir yogurt with egg, butter and salt in a large bowl.  Combine baking soda with flour in a small bowl.  Gradually add flour mixture to yogurt mixture, stirring with a wooden spoon until all flour has been added.  Bring together into a ball, kneading gently with hands.
2. Scrape dough on to a lightly floured surface.  Dusting with more flour as needed, knead for 6 to 8 minutes, or until smooth and elastic.  Place dough in a clean bowl.  Cover with plastic wrap and refrigerate for 40 minutes.
3. Heat oil in skillet over medium high heat.  Add onions and garlic.   Saute 2 minutes or until beginning to soften, then add beef, mint, cumin, coriander, allspice and cayenne.  Season with salt and sauté until beef loses pink colour, about 3 to 4 minutes.  Add stock, tomato paste, jam and vinegar.  Bring to boil.  Reduce heat and simmer for 15 minutes or until meat is cooked through and the sauce is thickened.  Remove from heat and cool. Stir in parsley and reserve.
4. Preheat oven to 425F.  Line a baking sheet with parchment paper.
5. Divide dough into 2 portions.  Roll first portion to 1/3 inch thickness.  Cut out as many 6 inch triangles as possible using a sharp knife.  Wrap and reserve dough scraps.  Place a heaping tbsp of feta into the centre of each triangle.  Top with 1/4 cup beef mixture.  Pull corners to centre and crimp together.  Place on prepared baking sheet.  Roll out remaining dough with reserved scraps. Repeat assembly  with remaining cheese and beef mixture and transfer to baking sheet.
6. Brush the top of the pockets with beaten egg.  Bake for 15 minutes or until golden and cooked through.  Remove to a rack to cool.  

Serves 8 as a first course

Persian Chelo with Chicken

This is a spectacular Iranian dish of rice and chicken baked together on top of the stove to give a crisp crust and a soft filling.  I liked the combination of spices however I left out the raisins in mine (I just don’t like them) and as usual I cooked this in my cast iron fryer.  I got this recipe from Food and Drink Spring 2015.

RICE
1/3 cup butter
1 cup chopped onions
1 tsp ground allspice 1 tsp ground cinnamon
1/2 tsp ground black pepper
Salt
2 cups basmati rice, rinsed
3 cups water

CHICKEN
1/4 cup olive oil
2 cups chopped onions
1 tbsp chopped garlic
1 tbsp cinnamon
1 tbsp ground ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper
2 tsp turmeric
1 kg skinless boneless chicken thighs, diced in 1 inch pieces
Salt and freshly ground pepper
1 cup chopped canned tomatoes
1 cup chicken stock
6 cups packed spinach, washed, stemmed and sliced.
3/4 cup raisins
2 tbsp chopped fresh mint

GARNISH
2 tbsp toasted chopped pistachios
2 tbsp sliced candied orange peel (optional)

• Melt 3 tbsp butter in heavy pot over medium heat.  Add onions and sauté for 5 minutes or until softened.  Add allspice, cinnamon and black pepper.  Season with salt.  Cook for 1 minute or until fragrant.  Add rice and water and bring to a boil.  Cover, reduce heat to low and steam for 10 to 12 minutes or until slightly al dent.  Remove from heat and spread rice on a baking sheet to cool.  Season with more salt if needed.
• Heat 1 tbsp oil in a skillet over medium heat.  Add onions and sauté for 6 to 8 minutes or until just beginning to brown.  Add remaining oil and stir in garlic, cinnamon, ginger, cumin, coriander, cayenne pepper and turmeric, and cook for 1 minute or until fragrant.  Season chicken with salt and pepper.  Add chicken to skillet and sauté for 5 minutes or until beginning to brown. Add tomatoes and stock and bring to boil.
• Reduce heat and simmer for 10 minutes or until sauce is thick and chicken is no longer pink.  Add spinach and raisins and ooh for 2 more minutes or until spinach wilts.  Stir in mint.  Taste for seasoning and allow to cool for 10 minutes.
• Melt remaining butter in a 10 inch skillet over medium heat until butter is foamy.  Remove and reserve 2 tbsp of melted butter.  Remove pan from heat and add half of rice, spreading it evenly over base of skillet.  Use a spatula to compress it slightly.  Spoon chicken mixture over the rice in an even layer.  Finish with remaining rice, again compressing with a spatula.  Use the handle of a wooden spoon to make a hole down through the centre of the mixture to let steam escape.  Drizzle with reserved melted butter.
• Cover and cook over medium heat for 25 to 30 minutes or until rice has formed a golden crust on the bottom.  Watch so it does not get too dark.  Remove from heat and let stand for 5 minutes.  Use a spatula to loosen sides.  Reverse pan onto a large serving plate so the golden bottom crust is on top.  
• Break up mixture with a spoon.  Garnish with pistachios and candied orange.

Serves 6

Cherry, Almond and Lemon Florentines

These are outstanding for the upcoming Holiday season.  They are similar to the classic Italian Lace Cookie.  From Food and Drink Holiday 2014.

1/4 cup whipping cream
1/4 cup unsalted butter, cut into pieces
1/2 cup sugar
2 tbsp honey
2 tsp grated lemon rind
1/4 tsp salt
1/4 cup all purpose flour
3/4 cup sliced almonds
1/4 cup dried cherries, chopped
6 oz dark chocolate, chopped

1. Preheat oven to 350F.
2. Combine cream, butter, sugar and honey in a small pot over medium low heat, stirring to dissolve sugar.  Bring to a boil, remove from heat and stir in lemon rind, salt and flour until smooth.  Stir in sliced almonds and dried cherries.
3. Lightly butter the wells of a nonstick muffin tin.  Spoon 1 tsp of batter into each well, and use the back of a spoon to spread into an even layer.  Bake for 8 to 9 minutes or until golden brown and set.  Let cool for 5 minutes to harden then use the point of a butter knife to pop the cookies out of their wells, and let cool completely on a baking rack.  Repeat with remaining batter.
4. Melt chocolate in a small heavy pan over low heat.  Remove from heat.  Dip cookies into chocolate to cover halfway, or drizzle chocolate overtop cookies.  Transfer to a parchment lined baking sheet and let stand until chocolate has set.

Makes about 36 cookies.

Squash and Gruyere Frittata

A great way to start your day or end it!

1 tbsp butter
1 Acorn Squash and 3 shallots
Olive Oil
1 packed tbsp thinly sliced fresh sage or basil leaves
10 large eggs
1/4 cup water
1/2 tsp salt
3/4 cup coarsely shredded Gruyere cheese

• Cut squash and shallots into 1/2 inch pieces, sprinkle sage over them and place on a tray drizzle with olive oil and roast in 425 F oven for 30 minutes or until soft 
• Whisk eggs, water and salt in a bowl.  Melt butter in skillet; pour squash and shallot mixture in skillet.   Pour eggs over squash.  Reduce heat to medium low.  Cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes.  Sprinkle Gruyere evenly over the top.
• Broil frittata until just set, about 1 minute.  Cut into wedges to serve.

Pork Chops with Dressing

A simple dinner for the family they will love, serve with a salad or roasted veggies.

4 to 6 pork chops
4 cups diced bread (your favourite)
1 onion, chopped
1/4 cup butter, melted
1 tsp sage
1/2 tsp salt
1/8 tsp pepper
1/2 apple, chopped

Lay chops flat in bottom of greased pan.  Season with salt and pepper.  Cover with dressing.  After covering meat with dressing, place pan in preheated 350F oven and bake approx. 1 hour.