The Best French Apple Tart

May 12th, 2012

A tribute to Julia.....

 

Sugar Paste

1/3 cup sugar
¼ cup butter
1 ¼ cups all purpose flour
1 egg

Almond Cream

¼ cup butter melted
¼ cup ground almonds
¼ cup icing sugar
1 egg
1 ½ teaspoons rum

 

2-3 apples peeled, cored and thinly sliced

Sugar for sprinkling

Lemon juice

METHOD

Recipe is for a 7” tart pan. For a 12” pan, double the recipe.

For the Sugar Paste…

Cream together the sugar and butter. Add the egg and egg yolk. Stir in the flour and work the dough only until combined. Wrap and chill.

In the meantime, prepare the almond cream.

For the Almond Cream…

Combine the butter, almonds an icing sugar. Add the egg and egg yolk. Stir in the rum.

Roll out the pastry. Fit it gently into the tart pan. Place the pan in the fridge and allow to rest for 10-30 minutes.

Preheat the oven to 375°

Spread the almond cream onto the bottom of the pan.

Spread the apples in a fan pattern onto the tart. Sprinkle with sugar. Bake at 375° for 10 minutes and then reduce the heat to 350° for another 15-20 minutes or until done.

Voila!

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Garlic Shrimp & Spring Chives

April 27th, 2012

SERVES 4

16 uncooked jumbo shrimp
1 lemon
1 tablespoon olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon dry Sherry
¼ teaspoon chili flakes
¼ teaspoon paprika
2 tablespoons unsalted butter
2 tablespoons finely chopped chives
¼ teaspoon salt
¼ teaspoon black pepper

Clean shrimp, removing the shells.

Finely grate zest of lemon and set aside. Cut lemon into 4 to 6 wedges and set aside. Add oil to a large frying pan and place over medium heat. Add shallots and garlic. Sauté for 5 minutes then stir in the shrimp and continue cooking until the shrimp just begin to turn pink. Add the Sherry, chili flakes, paprika, butter and lemon zest. Cook for one minute until shrimp are cooked through.

Remove from the heat and stir in the chives, salt and pepper. Place the shrimp and sauce on small serving plates with a wedge of lemon. Serve with crusty bread.

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Maple Corn Fritters with Greek Chive Yogurt

March 21st, 2012

 

 

 

 

 

 

 

 

Fritters:
¼ cup finely chopped onion
1 ½ cups Ontario corn (fresh or frozen)
1 tsp. unsalted butter
1 tsp. sunflower oil
pinch of salt
1 cup Spelt flour
½ cup all purpose flour
2 tsps. Baking powder
½ tsp. salt
½ tsp fresh ground pepper
1 cup buttermilk
¼ cup sunflower oil
2 eggs
¼ cup maple syrup
1 ½ cups maple cheddar (or regular old white cheddar), grated

3 tbsp. oil & 1 tbsp.of butter for frying

Topping:
1 cup Greek yogurt
1 tbsp. maple syrup
1 tbsp. finely chopped chives

In a large fry pan, melt the butter and oil and add in the corn and onion and sauté for 5 minutes or until a light golden brown. Remove from pan and cool for 5 minutes.

In a large bowl mix the dry ingredients. In another bowl, mix the wet ingredients thoroughly.  Make a well in the middle of the dry ingredients and add the wet mixture and stir till just incorporated. Add in the cheddar, corn and onions.

Reheat the pan and add in some oil and butter. Drop one tablespoon of the batter at a time into the fry pan and fry till golden brown on one side (2 minutes). Flip over and press down slightly to create a flat surface. Cook for about 2 more minutes till done. Place fritters on a serving platter and keep warm till all complete. Makes about 50.

Mix the yogurt, maple syrup and chives.  Place about a teaspoon of this topping on each fritter just before serving.

 

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Maple Ice Cream

February 3rd, 2012

 

Maple Ice Cream in the making.....

 

 

Ingredients

4 large egg yolks (organic or free range preferred)
2/3 cup Ontario Maple syrup
2 cups whipping cream
1 cup homo or 5%
1 tsp of Vanilla Bean Paste ( pure vanilla extract)

Heat water in a double boiler or a medium size pot that a bowl can fit comfortably on. Heat the milk and cream (do not boil). Whisk the maple syrup, vanilla and egg yolks in a glass bowl and add a bit of the warm dairy mixture to it. Slowly pour the warmed egg mixture into the large pot of dairy and stir gently till it coats the back of the spoon (about 10 minutes) on medium low heat.

Stain and place in glass bowl, let cool to room temp and then place with a lid in the fridge for at least three hours, preferably overnight.

Pour mixture in an ice cream maker till semi frozen (about 15 minutes, as per machine instructions) then place in a container with a lid in the freezer for at least an hour before serving.

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Spiced Carrot Orange Lentil Soup

January 16th, 2012

SERVES 4
2 tablespoons sunflower oil
2 tablespoons unsalted butter
3 cups sliced onions
4 cups chopped carrots
1 cup red lentils
4 cups unsalted vegetable stock
1 teaspoon ground cumin
1/2  teaspoon ground coriander
2 tablespoons maple syrup
zest of one orange
½ cup fresh orange juice
¼ teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh coriander

Heat a large pot over medium heat and melt the butter and oil. Stir in the onions and cook for about 15 minutes till soft and lightly golden. Add in the carrots and cook for 2-3 minutes. Rinse and add in the lentils and vegetable stock.  Cover and simmer on low for about 30 minutes till all ingredients are tender.

Remove the solids with a slotted spoon from the pot and place in a blender to puree. In another large pot on low heat, place the puree and add in orange juice, zest, and maple syrup. Slowly add in the hot stock to you reach the desired consistency, one cup at a time. Stir and bring to a simmer. Season with salt and pepper and serve. Garnish with fresh coriander.

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Chewy Gingerbread Cookies with Rum & Almonds

December 4th, 2011

Makes 3 dozen

3/4  cup unsalted butter, room temperature
1/3  cup packed brown sugar                                                                                  
1/3 cup cane or white sugar, plus some for rolling
1 large egg yolk
2 teaspoons dark rum
½ cup dark molasses
1¼ cups whole wheat flour
1 cup crushed almonds
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
¼ teaspoon salt

Preheat oven 375F degrees

By hand or with an electric mixer, Place the soft butter in the bowl and cream till soft. Add in the two sugars and mix till well incorporated and smooth. Add in the egg yolk, rum and stir. Add in the molasses slowly and ensure the entire mixture is well combined.

In another bowl, place all the dry ingredients and stir. Slowly add this mixture a bit at a time into the molasses mixture and stir well till all the ingredients are incorporated.

Place the bowl of cookie dough in the fridge for 15 minutes.

With wet hands, make cookie balls just a bit smaller than a golf ball. Roll each ball into the cane sugar. Place on a cookie sheet lined with Culinary Parchment Paper. Leave a minimum of 2.5 inches between cookies.  Place the tray in the middle rack of the oven.

Bake about 10 to 12 minutes, until you see cracks forming on the cookies. Remove from oven and cool on racks. Repeat baking process if you can’t fit all the cookies on your first sheet.

NOTE: These cookies can be frozen at the ball stage, prior to rolling in the sugar. Freeze on a tray lined with parchment for about an hour and then place in a freezer bag. Let thaw 10 minutes before baking and roll in the sugar. Bake 12 to 14 minutes.

 

 

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Jerusalem Artichoke Soup

November 2nd, 2011

Makes 12 servings

1 tablespoon olive oil
1 ½ pounds Jerusalem artichokes, cubed
6 medium Yukon gold potatoes, peeled and cubed
3 large leeks (white part only), sliced
1 large onion, slices
10 cups chicken stock – low sodium
1 teaspoon salt (or to taste)
1 teaspoon ground black pepper (or to taste)
1 cup whipping cream (optional)
1 cup chives (optional)

In a large pot with a lid over medium heat, place the oil and sauté the leeks and onion for 5 minutes till soft. Add in the artichokes and potatoes and cover with the stock. Bring to a boil, then turn down to simmer and cook till soft, about 30 minutes.

With a slotted spoon, in batches, take the vegetables and puree in your food processor and place in a warm, large bowl. When you have all the vegetables complete, slowly add in the warm stock till you get the consistency you are looking for. (NOTE: When I make it, I use all the stock).

Return the soup to the pot, season and add in the whipping cream and chives.

Heat and serve.

 

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Paupiettes de boeuf with Mushrooms

October 28th, 2011

4 large thin slices of rib-eye steak (ask your butcher to do this)
½ pound shitake and/or cremini mushrooms, thinly sliced
2 tablespoons olive oil
1 shallot, chopped finely
I garlic clove, chopped finely
1 tablespoon sherry
2 tablespoons chives, finely chopped
¼ teaspoon salt
¼ teaspoon black pepper

Pound the steaks between two pieces of parchment paper to about ¼ inch. Clean mushrooms, remove stems and slice.

Heat a large pan over medium heat, place 1 tablespoon of oil in the pan and gently sauté the shallots, garlic and mushrooms for about 5 minutes until tender. Add sherry and cook till absorbed. Remove from heat and add the chives. Season with salt and pepper.

Lay each steak on a cutting board and cut in half. Divide filling equally and roll to make a secure log. Season on the outside and place rolls in a hot frying pan with the remaining oil. Sear quickly on all sides and place on plate. Cover.

Sauce

1 small onion, finely chopped
1 garlic clove, finely chopped
1 cup tomatoes, finely chopped
1 teaspoon sugar
½ cup light red wine
2 teaspoons thyme leaves
salt and pepper to taste

In the same frying pan, sauté onion, and garlic till soft. Add in the tomatoes, wine and seasonings. Cook for 2 minutes on high. Reduce to low and place beef rolls in sauce. Cover and cook for 15 minutes, or until beef is done.

Place some sauce on each individual plate and place 2 rolls. Or offer on a platter. Place a sprig of thyme on top for garnish.

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Asian Corn Chowder

October 16th, 2011

1 tablespoon olive oil
1 cup onion, finely chopped
1 inch ginger, finely chopped
2 celery stalks with leaves, finely chopped
1 large carrot, finely chopped
2 cups smoked ham, cut into small cubes (or cooked chicken)
4 cups corn kernels
8 cups chicken stock
1 tablespoon tamarind paste
½ cup rice, rinsed
3 kaffir lime leaves
3 coriander roots
1 small piece of cheesecloth
½ cup parsley, chopped
Salt and Pepper to taste

In a large pot over medium heat, sauté the onions, ginger, celery and carrots for about 10 minutes till soft. Add in the ham and stir.

In a blender, puree 2 cups of the corn. Add in the puree, plus the remaining whole kernels into the pot. Add in the stock, cover and bring to a low boil. Add in the tamarind paste, rice and stir till incorporated. Place the leaves and coriander roots in a piece of cheesecloth and tie with a string. Place in the pot and cover. Reduce to simmer and cook for about 30 minutes. Remove the cheesecloth pouch, season and add in the parsley and serve.

 

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Turkey Thighs with Almonds & Honey

September 23rd, 2011

Serves 4

2 large onions, finely sliced
2 tablespoons oil
1 inch fresh ginger, finely chopped
½ teaspoon celery seed
4 turkey thighs (remove skin)
salt and pepper to taste
½ teaspoon saffron
juice of ½ lemon
1 teaspoon fresh thyme leaves
3/4 cup chicken broth
1 cup coarsely ground almonds
3 tablespoons of honey
1 teaspoon apple juice
1 teaspoon Dijon mustard

In a large deep ovenproof pan, cook the onions in one tablespoon of oil over medium heat for about 5 minutes till softened. Stir in the ginger and celery seed. Remove from pan and set aside. Season the thighs with salt and pepper. In the same pan, over medium heat, add one tablespoon oil and brown the thighs on all sides. Remove and set aside.

Preheat your oven to 350 degrees.

Place the chicken broth in the same pan and with a spoon scrape the small pieces off of the bottom. Add saffron, lemon juice, thyme and stir. Place the onion mixture and the thighs back into the pan. Cover and simmer for about 20 minutes. Remove from the heat.

In a bowl mix the ground almonds with the honey, apple juice and mustard. Spread the almond mixture on each thigh and bake in a 350-degree oven for about 20 minutes.

Serve with the sauce over steamed rice of your choice.

 

 

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