Bahn Mi Bowl

 Simple to make and has all the Umami!  From Food and Drink Magazine.

QUICK PICKLED VEGETABLES

1/4 cup seasoned rice vinegar

1/4 cup sugar

1/4 tsp sea salt

2 carrots, sliced into long strips using a carrot peeler, down to the core

3 radishes, thinly sliced

1 pkg (500g) medium rice stick noodles

VIETNAMESE SAUCE

Juice of 2 limes

2 tbsp soy sauce

2 tsp fish sauce

1/4 cup water

1/4 cup sugar

SPICED PORK PATTIES

500g lean ground pork

2 tbsp minced cilantro, plus extra for garnish

2 garlic cloves, minced

2 green onions, minced

1 tbsp sriracha

1 tsp sugar

2 tsp cornstarch

1/2 tsp salt

1/4 tsp salt

1/4 tsp black pepper

2 tsp vegetable oil

1/2 English cucumber, sliced into half moons

1/4 cup fresh mint, roughly torn

2 tbsp crushed salted peanuts

1.  In a medium saucepan, heat rice vinegar, sugar and salt, stirring until dissolved. Cool to room temperature (will be almost syrupy).   Add prepared carrots and radishes and toss well.  Refrigerate for half hour.

2.  Boil a kettle of water.  Pour over noodles to cover and let sit for 10 to 12 minutes, or follow recommended package instructions.  Drain and rinse under cold water.  Drain well and set aside.

3.  Make noodle sauce by combining lime juice, soy sauce, fish sauce water and sugar.  Stir until sugar dissolves.  Set aside.

4.  For spiced patties, in a medium bowl, mix together ground pork, cilantro, garlic, green onion, sriracha, sugar, cornstarch, salt and pepper.  For into 8 equal oblong patties.  Drizzle oil in a large nonstick pan over medium high heat, then cook patties for a few minutes on first side, flip then cook on the second side for 3 minutes more or until completely cooked through.

5.  To assemble pour sauce over noodles and toss well, then divide equally among 4 bowls.  Top with patties and pickled veggies.  Garnish with cucumber, fresh mint and peanuts then pour any extra sauce over top.

Serves 4

Mexican Chocolate Cookies

 These chocolate cookies are easy to make and have just a bit of chill heat.  Decorate seasonally with white or coloured icing or melted chocolate.

1 1/4 cups flour

1/4 cup cornstarch

1/2 cup cocoa powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp cayenne

1/2 cup unsalted butter

1/2 cup sugar

1/2 tsp vanilla extract

1 egg

1 egg yolk

1.  Preheat oven to 350F.

2. In a medium bowl, whisk together flour, cornstarch, cocoa, salt, cinnamon and cayenne.  In a separate bowl, cream butter using an electric mixer.  Beat in sugar and vanilla; mix in egg and yolk.  Add flour mixture and stir to combine.  Bring together in a ball and flatten slightly.

3.  If dough is sticky, lightly dust surface with cocoa, roll out dough a scant 1/4 inch thick.  Cut out using your favourite cookie cutters and re roll trims.  Bake for 8 to 10 minutes or until edges are firm to the touch.  Cool on a rack.

Focaccia Grape and Sausage Stuffing

 This recipe came from Food And Drink Holiday 2016 and I thought it worked really well.  The Focaccia Bread can be switched up with any of your favourite breads, but the texture of focaccia is a nice addition to this recipe.  If you are not a fan of grapes, try cranberries or apricots. 

500 g red grapes, halved (about 3 cups)

5 tbsp olive oil, divided

3/4 tsp salt, divided

2 tbsp unsalted butter

1 large onion, thinly sliced

500 g mild Italian sausage, removed from casings

1 loaf (390g) day old rosemary focaccia, cut into 1 inch cubes

2 tsp dried rosemary

1 tsp freshly ground black pepper

2 eggs

1 1/2 cups chicken stock

1.  Preheat oven to 275F

2.  Toss grapes with 2 tbsp olive oil and 1/4 tsp salt.  Turn out onto a parchment lined baking sheet and slow roast for 2 hours; cool, cover and refrigerate until ready to bake stuffing.

3.  While grapes are roasting, melt butter and 2 tbsp olive oil in a large skillet over medium low.  Once foaming, add onion, 1/4 tsp salt, stir and cover for 5 minutes to wilt onion.  Remove lid and continue to cook, stirring every 3 to 4 minutes, for 25 minutes longer or until onions are deeply caramelized.  Cover and refrigerate until ready to proceed.

4.  When ready to finish stuffing, heat remaining 1 tbsp olive oil in a large skillet over medium heat; fry sausage, breaking apart with a fork until no longer pink.  Add to a large bowl along with grapes, onions and the focaccia.  Sprinkle rosemary, remaining 1/2 tsp salt and the black pepper on top.

5.  In a separate bowl, whisk together eggs and stock; pour over bread mixture and toss to combine.  Turn out into a 12 cup oven proof dish and bake in a 350 F oven for 30 minutes or until top is golden and stuffing is hot.

Mushroom, Walnut and Chicken Stuffing

This has such a great variety of flavours!  Try it for your next holiday dinner    

1/2 cup unsalted butter, divided
1 leek, white and light green part only, cleaned and thinly sliced
8 oz mushrooms, thinly sliced
4 cloves garlic, finely chopped

500 g ground chicken

1 1/2 tsp salt, divided

1 tbsp dried savoury

1 tbsp plus 2 tsp finely chopped fresh thyme

2 tsp dried rubbed sage

1/2 cup dry white wine

1 baguette, whole grain, cut into 1 inch cubes

1/2 cup toasted walnuts finely chopped

3 eggs

2 cups chicken stock

1 tsp freshly ground pepper

1 1/2 cups coarsely grated medium cheddar

1.  Heat up 1/4 cup butter in large skillet over medium low heat.  Cook leeks and mushrooms until mushrooms have given up their moisture and leeks are tender, about 10 minutes, turn out into a large bowl.

2.  Return skillet to stove, increase heat to medium and melt remaining 1/4 cup butter.  Add garlic and ground chicken to pan, sprinkle with 1 tsp salt, savoury, 1 tbsp thyme and sage.  Break up with a fork and cook until no longer pink, about 4 minutes.  Pour white wine over and reduce until virtually no liquid remains, combine with leek mixture in bowl.  Add bread, walnuts and toss to combine.  

3.  Preheat oven to 350F.

4.  In a separate bowl, whisk together eggs, stock, pepper and remaining 1/2 tsp salt,. pour over bread mixture and combine.  Turn mixture out into a 9 x 13 inch baking dish.  Top with cheese and remaining 2 tsp thyme and bake on lower rack for 30 - 35 minutes or until cheese is golden and stuffing is hot.

Serves 12

Western Avocado Toast Sandwich

 Perfect for brunch (or even a light quick dinner).  Make sure your avocado is ripe!  I used farm fresh eggs for the omelette.

SANDWICHES

1 ripe avocado

4 slices good quality bread

Pinches sea salt

OMELETTE

3 tsp olive oil, divided

2 tbsp each finely chopped red onion and green pepper

4 eggs

pinches salt

tbsp salsa

1.  Begin sandwich assembly by cutting avocado in half and removing pit.  Toast 2 bread slices.  Place toast on plates.  Scoop avocado from peel, dividing between toast slices.  Mash and spread to edges.  Sprinkle with salt.

2.  Prepare ometette by heating small amount of oil in a medium sized pan set over medium low heat.  Add onion and pepper, cook stirring often until softened and fragrant.  Remove to a bowl and set aside.  Let pan cool and wipe out.  Whisk eggs with salt until frothy.

3.  Coat pan with remaining oil and add prepared egg from side of pan just until curds begin to form, about 1 minute.  Using spatula form omelette evenly in pan.  Gently cook until almost set but still moist.  Evenly scatter onion and pepper mixture overtop.  Cook until eggs are cooked s you like.  

4.  Toast remaining bread.

t.  Using a spatula, fold omelette in half then divide in half.  Remove and slide each folded piece onto the avocado toast.  Spoon Salsa and place remaining bread on top.

Chow Mein Noodles with Ground Pork and Peanuts

This has such Umami!  I like the ground pork but you can use whatever ground meat you like.  I use a good quality unsweetened peanut butter for this.  

500 grams fresh chow mein noodles
1/3 cup canola or vegetable oil 
2 tbsp fresh chopped ginger

1 tbsp chopped garlic

1/4 tsp chili flakes

500 g ground pork 

1 cup sodium free chicken stock

3 tbsp light soy sauce

2 tbsp natural smooth peanut butter

1 tsp brown sugar

210 g snow peas, trimmed and cut thinly

2 tsp cornstarch mixed with 1 tbsp water

1/4 cup sliced green onions

2 tbsp coarsely chopped roasted salted peanuts

1/2 tsp black peppercorns

1.  Place chow main noodles in a large bowl.  Add enough boiling water to cover and let stand for approximately. 2 minutes to soften.  Drain and reserve.

2.  Heat a well seasoned wok ( or a well seasoned cast iron pan - which is what I have) until hot.  Add 1/4 cup oil, and swirl carefully to coat.  Add noodles and fry for 5 minutes or until lightly browned in places.  Remove to a serving platter and keep warm.

 

3.  Add remaining 2 tbsp oil, ginger, garlic and chilli flakes and fry for 30 seconds or until fragrant.  Add pork, stirring to break up lumps and fry for 6 minutes or until juices have evaporated and pork is lightly browned.  Add chicken stock, soy sauce, peanut butter and brown sugar and stir to combine.  Boil for 1 minute or until flavours have come together.  Add snow peas and cornstarch mixture, and boil for 1 minute or until pea pods are bright green and sauce is thickened.

4.  Pour sauce over chow mein noodles and sprinkle with onions peanuts and pepper

Makes 4 to 6 servings.

**based on a recipe from Food and Drink Magazine 2016 Holiday

Japanese Curry Powder

This is not a hot curry but has lots of flavour!  Store in a tightly sealed container for up to 6 months

2 tbsp turmeric

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp cinnamon 

1/2 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1/4 tsp ground fennel

Combine all spices and stir until fully mixed.  Store in airtight container.