Grilled Veal Saltimbocca

These are delicious! They work really well as an appetizer but can also work for a main course.  Saltimbocca is Italian for “jumps in your mouth” which is perfect for this tasty dish.  rom Canadian Living/The Barbecue Collection.

8 thin slices prosciutto
8 pieces veal scaloppine, about 450g
225 g soft goat cheese
1 tsp pepper
24 to 32 fresh basil leaves

• Arrange prosciutto slices on work surface; top each with 1 of the veal pieces, matching edges as closely as possible.  Spread goat cheese evenly over veal; sprinkle with pepper.  Arrange 3 or 4 basil leaves in a single layer on top; starting at 1 short end, roll up.  Thread each roll diagonally onto 2 soaked wooden toothpicks.
• Grill, covered on greased grill over medium high heat, turning once, until just a hint of ink remains inside veal and edges of prosciutto are crisp, about 1 minutes.
• To serve, cut rolls in half between toothpicks.

Hamburger Casserole

From Company’s Coming..a simple family dinner.

2 cups cooked small egg noodles
500 g ground beef
1 tbsp cooking oil
1 cup chopped onion
1/4 tsp garlic powder
2 x 213 ml tomato sauce
1 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup cottage cheese
1 cup grated mozzarella cheese

• Prepare noodles as directed on package.  Drain.  Measure.  Spread in bottom of 1.5 L casserole.
• Scramble fry beef in cooking oil until brown.  Drain and discard fat.
• Add onion, garlic, tomato sauce, salt and pepper to meat.  Simmer gently for 15 minutes.  Pour over noodles in casserole.
• Spread sour cream over meat, meaning a smooth level surface.
• Spoon cottage cheese over top.
• Layer cheese over top to cover completely.  Bake uncovered in 350F oven for 30 minutes until bubbly.  Serves 6 to 8.

Adobo Style Pork with Sweet Potato

From Food and Drink Holiday 2014….I like the combination of pork and sweet potato here.  I am also a big fan of one pot meals :)

1 tbsp cornstarch
1/2 tsp salt
Generous grinding black pepper
500 g pork tenderloin cut into bite size pieces
1 tbsp vegetable oil
10 garlic cloves peeled and finely chopped
3 slices ginger
1 1/2 cups water
1/4 cup white vinegar
1/4 cup soy sauce
2 tbsp hoisin sauce
2 bay leaves
1 medium sweet potato, peeled and cut into bite size pieces
3 green pinions, very thinly sliced diagonally

• Place cornstarch, salt and pepper in a  medium bowl.  Add pork and toss to coat.  Heat oil in a large frying pan over medium high heat.  Add pork to oil.  Cook a couple of minutes just until browned all over; it will not be cooked through.  Remove and return to bowl.
• Reduce heat to medium, adding a little more oil to pan, then add garlic and ginger.  Stir, cooking 1 minute.   Add water, vinegar, soy and hoisin sauces, bay leaves and a generous grinding of pepper to pan.  Stir and scrape up brown bits from bottom of pan.  Add sweet potato, cover and simmer until potato is nearly tender, about 10 minutes.
• Return pork to pan.  Simmer gently uncovered, stirring occasionally until pork is cooked and potato is tender, about 2 more minutes (don’t overcook pork or it will toughen).  Discard bay leaves and ginger slices.  Stir in green onions.  Serve over rice.

Serves 4

Smoked Salmon-Dill Scrambled Eggs

A great way to start your day!

8 eggs
3 tbsp milk
1 tbsp chopped fresh dill
1/2 tsp salt
4 tbsp butter
4 green onions, thinly sliced
6 oz sliced smoked salmon, cut into strips

1. In a large bowl, beat eggs, milk, dill, and salt.  Melt butter in a large skillet over medium heat.  Add egg mixture; cook e to 4 minutes stirring occasionally until almost set.  Add green onions.  
2. Mix in salmon, cook 1 minute more or until eggs reach desired doneness.

Meatballs

A simple and kid friendly dinner that can handle any sauce.

1 kg ground pork
1 grated onion
2 eggs, beaten
1 cup milk
1/2 tsp pepper
1 1/2 tsp flour
4 tbsp flour

Combine all ingredients; beat vigorously until mixture is smooth and well blended.  Keep in fridge 1 hour.  Heat in a heavy skillet 2 tbsp oil.  Drop meat mixture by spoonful into skillet; brown.  Steam in oven (350f) about 1/2 hour or until ready to serve.

European Spice Cookies

An old fashioned gingerbread cookie, thin, dark and spicy.  These don’t need to be iced but a small amount of royal icing can make them look festive.  From Food and Drink Holiday 2014.

1 1/2 cups all purpose flour
1 1/4 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp cloves
1/4 tsp finely ground black pepper
1/4 tsp salt
1/4 cup unsalted butter, softened
1/2 cup sugar
1/2 cup fancy molasses
1/2 tsp vanilla

ROYAL ICING
2 cups icing sugar
1 tbsp meringue powder
1 tbsp lemon juice
1 to 2 tbsp water
Gel food colour if desired

1. Combine flour, baking soda, cinnamon, ginger, cloves, pepper and salt in a bowl.
2. Beat together butter, sugar, molasses and vanilla until smooth.  Add flour mixture and beat until well combined (dough will be soft and slightly sticky.) Divide dough into 2 pieces, wrap well in plastic and chill for 1 hour or until dough has firmed up.  Working with 1 piece at a time, roll dough out on a lightly floured piece of parchment paper with a floured rolling pin to about 1/16 inch thick.  Transfer sheets of rolled dough to fridge or freezer for 1 hour to firm up again.
3. Preheat oven to 375F.
4. Working with 1 sheet of dough at a time, use cookie cutters to cut into desired shapes and transfer to a parchment lined baking sheet.  Gather, chill and re roll scraps as desired.
5. Bake for 6 to 7 minutes or until cookies are dry to the touch and slightly darker at the edges (don’t over bake or they will get hard). Let cool on baking sheet 5 minutes then transfer to a rack to cool completely.
6. Combine icing sugar and meringue powder in a bowl.  Whisk in lemon juice and enough water to make a thick icing.  Stir in food colour if desired.  Transfer to a piping bag with a fine round tip.  Decorate cookies as desired.

Makes about 36 cookies, depending on size.

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.