Christmas Stollen

Tis the season to start sharing some Christmas recipes. This is such a tasty holiday treat to share with family and friends.

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Christmas Stollen

Serves: 15

Ingredients:

2 teaspoons dried active baking yeast
175ml (6 fl oz) warm milk
1 large egg
75g (3 oz) caster sugar
1 1/2 teaspoons salt
75g (3 oz) unsalted butter, softened
350g (12 oz) bread flour
50g (2 oz) currants
50g (2 oz) sultanas
50g (2 oz) red glace cherries, quartered
175g (6 oz) diced mixed citrus peel
200g (7 oz) marzipan
1 heaped teaspoon icing sugar
1/2 tsp ground cinnamon
6 Tbsp Rum
toasted flaked almonds for sprinkling on top

Preparation method:

Soak the fruit in rum over night..
1.In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the egg, caster sugar, salt, butter, and 3/4 of the bread flour; beat well. Add the remaining flour, a little at a time, stirring well after each addition.
3. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, sultanas, dried cherries and mixed peel. Continue kneading until smooth, about 8 minutes.
4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. Lightly grease a baking tray. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the centre of the dough. Fold the dough over to cover it; pinch the seams together to seal.
6. Place the loaf, seam side down, on the prepared baking tray. Cover with a clean, damp tea-towel and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas mark 4.
7. Bake in the preheated oven for 10 minutes, then reduce heat to 150 C / Gas mark 2 and bake for a further 30 to 40 minutes, or until golden brown.
8. Allow loaf to cool on a wire cooling rack. Dust the cooled loaf with icing sugar, sprinkle with cinnamon and finish with toasted flaked almonds.

Osso Buco

This is one of my favourite veal dishes. If you have never had Osso Buco, now is the time to try it. It's such a hearty, filling dish. I know you'll enjoy this as much as my family does.  Let me know what you think... I'd love to hear from you.

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Osso Buco

Serves: 4

Ingredients
1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
4 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups veal stock
1 28oz. Can of diced tomatoes
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest

Directions:
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve. In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and diced tomatoes,mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank. Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest. Serve with your favorite vegetable and starch. I love mine with either Risotto or mashed potatoes.

One on One: Tony Hawk

This week's One on One is with legendary skateboarder Tony Hawk. I hope you all enjoy! I, for one, was pretty excited that he agreed to take part!

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Chef D: How did your career in skateboarding start? Did you have another career in mind if this didn't go as planned? And was there someone  you looked upto and admired that lead you into the career you have today?

Tony: I started because my older brother skated, and he gave me his old board. I started skating with friends in my neighborhood & local skatepark. My only plan at the time (age 10) was to become a math teacher. I was always good at mathematics, and helped all of my friends with homework. I admired Eddie Elguera growing up because he was always making up new tricks. That's all I ever wanted to do; learn new tricks.

Chef D: Are you working on any upcoming projects that you can share with us.. And is there someone that you haven't worked with but would love to?

Tony: I am currently working on a new videogame but I can't give any details yet. Other than that, I've been shooting a lot of tvideo lately.

Chef D: You do incredible philanthropy work in giving back to community it's just incredible. How did that come about? And are you working on Something big with regards to charity work?

Tony: The best thing I can do with my success is give back to the communities that made this dream possible. Providing public skateparks is my way
I am going to Cambodia next week to visit charity projects on behalf of Starkey Foundation, Cambodia Children's Fund and Skateistan.

Chef D: Is there something about Tony Hawk that your fans don't know about you that you can share??

Tony: I gave up a playing violin (successfully, at a young age) to start skating. I wish I could still play.

Chef D: And finally when at home What is the one dish or recipe you love to make? Can you share with us that dish...

Tony: I can make an egg & cheese bagel in 2 minutes. My kids love it and it gets us out of the door fast in the morning.
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Scrambled Egg and Sharp Cheese Bagel

Serves: 2

Ingredients

1 1/2oz reduced fat sharp cheddar cheese
4 ozs bagel (split and toasted)
1 large egg
1 salt
1 dash black pepper (freshly ground)
1 tsp butter

Directions:
Place 1 cheese slice on cut side of each bagel half. Combine egg, salt, and pepper in a bowl, stirring with a whisk. Melt butter in a small nonstick skillet over medium heat. Add egg mixture; cook, without stirring, until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. Continue cooking, stirring occasionally, until egg mixture is thickened but still moist. Immediately spoon half of egg over cheese on each bagel half.
You can always add bacon, sausage patty, or smoked salmon to pimp your bagel with more goodness. Also use your favorite type of bagel. A fast fun recipe that is so simple to make but delicious at the same time.
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Thanks again to Tony for taking part in One on One!

 

Tony Hawk's Links:

Twitter

Facebook
Official Site
Tony's Youtube:

Tony's Clothing Line:



Tony's Skateboards:

Stand Up for Skateparks Event:

Boom Boom Huck Jam Tour:

 

 

Tony Hawk Foundation:

 

 

 

Slow Cooker Tangy BBQ Ribs

So I'm in Oshawa visiting Dad and I thought it would be great to post one of his favourite recipes. To be honest I love cooking in the slow cooker. So simple... set it, and forget it, pretty much. Are you all a fan of slow cooker recipes? Enjoy!!!

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Slow Cooker Tangy BBQ Ribs
Makes: 8 Servings

Ingredients

4 pounds pork baby back ribssalt and pepper to taste2 cups ketchup1 cup chili sauce1/2 cup packed brown sugar
4 tablespoons vinegar2 teaspoons dried oregano2 teaspoons Worcestershire sauce

Directions

Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Mini Chewy White Chocolate Cranberry Cookies

This is a great recipe for white chocolate lovers.. These soft chewy cookies are to die for, they are a real treat to have with a cup of tea or coffee. If your making gift baskets with baked goodies include these cookies, they will be a hit with your friends and family. Happy Baking!!!
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Mini Chewy White Chocolate Cranberry Cookies

Makes: 2 to 2 1/2 dozen

Ingredients:

3/4 cup  unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips
3/4 cup dried cranberries

Directions:

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries, mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.

One on One: Melissa Gilbert

This week's One on One has been the one that I've been looking forward to sharing with you the most. I have been a fan of Melissa's since I was just a little guy. I was always very impressed with her incredible talent when I'd watch her on TV and movies... but of course my all time favorite is Little House on the Prairie.

 

 I would watch that with Mom always it was our favorite show, so to have Melissa take part just means the world to me. Talking with Melissa is always a pleasure because she's so kind. Melissa is also the President of "Halfpint Enterprises", the National Spokesperson for drugfree.org, and the Standing Board chair for Children's Hospice and Palliative Care Coalition. Just incredible work... what an amazing lady.

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Chef D: What are some of you're upcoming projects?

Melissa: I'm working on a film now called One Song. My children's book " Daisy and Josephine" comes out January 28,2014, my cookbook will be released September 2014.

Chef D: You're most recognized for playing "Half Pint" on Little House.. While on set did you ever show off your cooking talents with the cast?

Melissa: I never got to cook on set. All of the food we ate on the show was pre-made. I did bake cookies and brownies to bring to the crew a few times.

Chef D: Is there an actor or actress that you have never worked with but hope to one day?

Melissa: Too many to name. The first that comes to mind is my brilliant husband Timothy Busfield.

Chef D: As a child I always looked up to my Grandma Paterson. I admired how she cooked and made everything taste so good. She's the reason for me being a chef today. Is there someone that you admired or looked up to as child?

Melissa: Julia Child. I watched her show whenever I could. She had such a ease and a sense of fun. She made the process of cooking seem like an art but an attainable art. Then,of course,there was Graham Kerr, The Galloping Gourmet. He fascinated me. I loved his flare, the wine drinking while cooking, the laughter when he messed up made the most complicated dish seem doable.

Chef D: When you are at home with your family is there dish that they absolutely love when you make and can you share that recipe with me for my blog...

Melissa: my family goes bananas for nearly everything I cook. Especially when I make comfort food. Here's one of their favorites that will also be in my book;

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Pasta with Mushroom Cream Sauce

1 ounce dried porcini mushrooms
2 cups hot water
3 tablespoons olive oil
1 pound fresh cremini mushrooms, chopped
8 ounces fresh portobello mushrooms, stemmed, dark gills scraped off, chopped
2 garlic cloves, minced
1 dried bay leaf
1/3 cup dry red wine
Salt and freshly ground black pepper
1 pound bow tie, fusilli, or penne pasta
1 cup beef broth
1/4 cup heavy whipping cream
1 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons unsalted butter

Put the porcini mushrooms in a small bowl and pour the hot water over them. Let stand until the mushrooms soften, about 25 minutes. Using a slotted spoon, transfer the mushrooms to a work surface and coarsely chop. Discard the soaking liquid.

Heat the olive oil in a large heavy pot over medium-high heat. Add the chopped porcini, the cremini and portobello mushrooms, and the garlic and bay leaf. Sauté until the mushrooms are brown and tender, stirring often, about 10 minutes. Add the red wine and simmer until almost all the liquid evaporates, scraping up any browned bits, about 1 minute. Season the mushroom mixture to taste with salt and pepper. Remove from the heat.

Cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally. Drain well.

Stir the beef broth and cream into the mushroom mixture, put back on the stove over medium heat, and simmer for 3 minutes. Add the Parmesan cheese, butter, and drained pasta; toss to coat. Cook until the sauce coats the pasta, stirring frequently, about 2 minutes. Season to taste with salt and pepper and serve hot, with more Parmesan.

Serves 4 to 6

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Thanks again to Melissa for participating in this week's One on One. I'm so grateful that she was able to take the time to take part.

 

Follow Melissa on Twitter and Instagram
Check out her official website

 

New England Clam Chowder

This is such a hearty soup to have on a cold day. With the winter season here, this would be a soup to make to keep you warm and happy. Happy Cooking!!!
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New England Clam Chowder
Makes: for 6 to 8 portions

Ingredients:
1 cup onion, diced
1 cup celery, diced
2 medium Russet potatoes, peeled and chopped
2 (6.5 ounce) cans clams, juice reserved
1 teaspoon salt
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups whole milk
2 cups nonfat milk
1/2 teaspoon salt

EXTRAS:
4 strips bacon, cooked and chopped
Mini ritz crackers

directions:
1. Place onion, celery and potatoes in a large saucepan. Pour clam juice over veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.

2. Make white sauce when veggies are done simmering. In another large saucepan, melt butter; add flour, mixing well with a wire whisk. Add milks and whip until thick while it's heating up. Add clams, simmered vegetables and salt, as desired. Heat through.

3. Serve in soup bowls with a handful of mini ritz crackers, and top each bowl of soup with some bacon.

Stone ground Dijon rubbed Prosciutto wrapped pork Tenderloin

I had to prepare this at work the other day. This is absolutely, one of the best pork dishes I've made yet. Right after reading this and subscribing to my blog, you will have to make this for dinner.
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Stone ground Dijon rubbed Prosciutto wrapped pork Tenderloin

Serves: 3 or 4 ppl

two tbs stone-ground dijon mustard
one tbs prepared horseradish
one tsp minced fresh rosemary
one half tsp minced fresh thyme
one tsp worcestershire sauce
two tsp soy sauce
one tbs olive oil
four dashes hot sauce
six slices/three ounces prosciutto
one pound pork tenderloin
one tbs olive oil
one tbs unsalted butter
kitchen twine

Directions:

Preheat the oven to 425 degrees.  In a small bowl, blend the first eight ingredients until smooth.
Rinse the pork tenderloin and pat dry.  Rub the marinade over the entire surface of the pork and set aside.
Lay six slices (approximately three ounces) of prosciutto on a cutting board, side-by-side and slightly overlapping.  Lay the pork tenderloin on top of the prosciutto horizontally, toward the bottom of the ham, leaving a one inch boarder.  Carefully pull the bottom of the prosciutto over the pork, pressing it in so it adheres to the marinade.  Gently roll the pork away from you, encasing it in the prosciutto and pressing lightly to ensure it is tightly wrapped.
With the wet marinade, I find that the prosciutto sticks nicely, however as soon as we place this in a hot pan the ham will begin to crisp and fry, highly tempted to let the edges curl up and to come undone.  Kitchen twine offers an easy fix.  Simply slide the twine under the tenderloin and tie it snuggly at the top, spacing the ties out across the length of the pork.
Heat a large, oven-safe saute pan over medium-high heat, adding one tbs olive oil (for the high burning temp) and one tbs butter (for great flavor).  Sear the tenderloin on each side for two minutes, rotating carefully to ensure this perfect little bundle stays together.  Once seared on all sides, transfer the pan to the oven and roast on 425 for 12 minutes.  Remove and tent with foil on a clean plate, allowing the meat to rest for 10 minutes.  Remove the twine and carve into one-inch thick slices.  Serve warm.

Confetti Quinoa Salad

A delicious salad that should be tried by all... The flavours of all the ingredients together are outstanding.. This is a great recipe to serve for lunch.
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Confetti Quinoa Salad

Serves: 8

Ingredients:

1 normal-sized cucumber, chopped
1/2 cup red onion, peeled and chopped
1/2 cup sweet pepper, seeded and chopped
2 cups of cooked quinoa
1/4 cup of tomato-basil-flavored feta cheese crumbles
For the dressing:
1/4 cup cilantro almond pesto
Juice of 1/2 a lemon
2 Tablespoons water or white wine

Instructions:

Chop up the veggies and mix them up in a mixing bowl. Stir in the cooked quinoa.
Make the dressing by stirring up the dressing ingredients in a small bowl. Pour it over the quinoa/vegie mixture and stir to coat all the salad.
Fold in the feta cheese, garnish the top with fresh basil or cilantro leaves and a bit more crumbled feta.

 

 

Sweet Potato Biscuits

I wanted to share a recipe that my grandmother used to make. As a young boy I could remember the wonderful smell of the biscuits baking in the oven and then eating them while they were still warm. You know how certain smells remind you of the past. Well these biscuits remind me of my grandmother. Enjoy!!!
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Sweet Potato Biscuits

Ingredients:
Makes: 9 Biscuits
3/4 cup cooked mashed sweet potato (about 1 large sweet potato)
1/3 to 1/2 cup whole milk, as needed
1 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small bits

Directions:
Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).
In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.
Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.
Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve these fluffy biscuits warm or at room temperature.