Fresh Fruit Pops!

This recipe is such a great treat to make for kids and adults alike. They look just amazing. They taste so good and are very refreshing. They are so nice to have on a hot day and are simple to make. I had done these at The Bloggers Retreat for the ladies as a treat during one of their meetings. They loved them. Give it a try! Instead of having a regular popsicle full of sugar, make these which are much better for you.


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Fresh Fruit Pops
Makes: 10 to 12 pops

Ingredients:

3 cups watermelon puree (about 1/4 to 1/2 a watermelon)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Method:

Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out. Enjoy

Baked Onion Soup w/ Gruyere and Swiss Crust

This soup is the absolute best on a cold night. This soup has to be my absolute favorite one of them all... The flavours of the cheeses and the onions and of course the brandy is UN-FREAKIN-BELIEVABLE!!!!
I can remember when I was a little guy and my mom used to make this soup for us... I could eat bowls and bowls of this stuff (did she put the brandy in there?). When I visit my dad in Oshawa this is the one soup he loves to have at lunch. When you try it yourself you'll want it for lunch and dinner... maybe even breakfast! It's THAT good.


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Baked Onion Soup w/ Gruyere & Swiss Crust

INGREDIENTS:
3 tablespoons butter
3 tablespoons oil
5 large onions, peeled and sliced thinly
½ cup brandy
 3 sprigs fresh thyme
6 cups Chicken Broth
Salt and pepper to taste
 4 slices slices multi-grain bread, cut into rounds to fit bowls, toasted
1  1/2 cups of each Swiss & Gruyere  cheese, grated

DIRECTIONS:
1. Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt.
2. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
3. When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.

THE SOUP:
1. When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
2. Season with salt and pepper and let simmer for 15 minutes.
3. Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
4. Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
5. Place under the broiler and broil until the soup is bubbling and the tops are golden brown

"Gluten Free" Jamican Beef Patties

I just can't get enough of these delicious treats. It really doesn't take much to make and the finished product is incredible. You can always adjust the spice to your liking but what I have down in the recipe suits me. I'm not one for really spicy foods and the levels of heat in this recipe are spot on. I made them for the first time and they turned out great!!! The kids loved them. Hope you like them as much as my family did. I'm sure you will. Enjoy!!!


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"Gluten Free" Jamican Beef Patties

 Makes: 10 to 12 patties

For the Pastry:

2 cups all-purpose gluten free flour
1 1/2 teaspoons curry powder
1 dash salt
1/4 cup vegan butter
1/4 cup vegan shortening
1/3 cup cold water

For the Filling:

2 tablespoons vegan butter
1 pound ground beef
1 small onion, finely diced
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 cup beef broth
1/2 cup dry gluten free bread crumbs
1 egg, beaten

Instructions:

Preheat oven to 400ºF. Line a baking pan or a cookie sheet with tin foil. Set aside.
In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
Bake in preheated oven for 30 minutes, or until golden brown.
Transfer to a wire rack to cool completely

Salmon Wellington

Here is a dish that is absolutely delicious!! The flavour combination of the salmon, feta and spinach is unbelievable. The flaky crust of the puff pastry is the bomb as well! This is a must-do recipe. Give it a go and tell me what you think. You won't be disappointed.

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Salmon Wellington
Makes: 4 portions

Ingredients:

1 tablespoon kosher salt
1  1/2 pounds salmon fillets
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped fresh basil leaves
2 teaspoons dried dill weed
1/2 cup Dijon mustard
1  1/2 cups mayonnaise
3/4 cup crumbled feta cheese
1 cup frozen chopped spinach,
1 sweet red pepper diced
thawed and drained

1 (17.5 ounce) package frozen puff pastry, thawed

1 egg white, beaten

Directions:

Preheat an oven to 375 degrees F (190 degrees C).
Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese and the sweet red pepper on top. Layer the spinach over the feta cheese.
Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes

One on One: Jann Arden

I'm so excited about this weeks One on One.. I'm such a huge fan. Not only is she a great singer and an incredible song writer... she's an author as well!

And this is the best of it all: Jann's Canadian! She is loved by millions but in Canada we love her just a little more LOL!!! With the numerous awards she has won I would say the most notable one for me would have to be when she was inducted into the Canada's Walk of Fame in  2006.

When Jann said she would do this I was thrilled, and humbled because she's always so busy. I mean when does she have the extra time? So I better get to the One On One or I'll have pages and pages of me telling you how much I love Jann. So let's begin!-----------------------------------------------------------------------------------------------------------------------

Chef D: Are you working on any big projects or upcoming exciting news that you can share with us...

Jann: In September I start working on a new original record with producer Bob Rock. If he can produce Metallica- I figure he is the perfect guy for me! I've also been working on a new book for the past year as well and hope to have it out in 2014. Life is always busy and productive. I feel grateful for each and every opportunity that comes my way.

Chef D: Being born and raised in Calgary, when the Alberta floods happened it was such a devastating catastrophe.. Were your family and friends effected by the damage? The benefit concert you took part in was just incredible, and raised over a million dollars. That's incredible.

Jann: The flooding this year in southern Alberta effected pretty much everyone I know. I had dear friends in a town called Bragg Creek who lost everything. It was a horrific thing to witness. I live right on the elbow river but am 35 feet up so fortunately I had no damage except for losing a few dozen trees and a few feet of the embankment. It was a scary thing to watch. I have a feeling this may be the new normal for my area.

Chef D: You are incredible in concert! You don't only sing songs, you tell fun stories too! Have you ever thought about going into stand-up... you're HILARIOUS!

Jann: No stand up for me!! Very hard job. I like that I can have a good balance of humour and music in my shows. It a great feeling to take people on an emotional ride.

Chef D: Being in the music industry for as long as you have, is there still someone you have never worked with but hope to do so in the near future?

Jann: I have been so lucky to have had worked with some amazing artists.I think my wish list is pretty small these days... ABBA!! That's ever gonna happen!! And perhaps Bette Midler...
  
Chef D: And finally... When you are home with your family and your adorable little dog Midi. Is there a dish that you make that is always enjoyed by everyone? Can you share the recipe ,Jann?

Jann: I make pizza like its going out of style. Seriously- I make it from scratch a few times a month. Dough- sauce-mozzarella cheese... It's crazy good!
Thank you very much, Jann, for taking time out of your busy schedule to take part in One-on-One. It's greatly appreciated! Lots of love, Derek xoxo...
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Jann Arden's Homemade Cheese Pizza

Pizza Dough
Prep Time: 20 minutes
Makes: 2  14 inch shells

Ingredients:
3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1  1/2 cups warm water,
2 tablespoons olive oil, plus 2 teaspoons

Directions:
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Pizza Sauce
Makes: 2  3/4 cups
Ingredients:
1  (15 ounce) can tomato sauce
1  (6 ounce) can tomato paste
1 tablespoon ground oregano
1  1/2 teaspoons dried minced garlic
1 teaspoon ground paprika

Directions:

In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika.

Building the Pizza:

1 Preheat oven to 400' degrees

2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

4. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.

5. Lightly spray your pizza tray with Transfer one prepared flattened dough to the pizza Tray. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

6. Spoon on the tomato sauce, sprinkle with cheese (12 oz. of cheese will do two pizzas).Put as much sauce and cheese as you like. But keep in mind if you put to much, it becomes soggy.

7. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes.
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Follow Jann Arden on Twitter and Instagram! Check out her website too!

Blogger's Retreat

I have do a post on The Bloggers Retreat that I had the privilege of being the personal chef for. This incredible event was done in late July and was held at Lynne Knowlton's beautiful house.

Let me tell you... Lynne's property is just gorgeous. I'm speechless on how big.. actually "big" is too small to describe it. Ginormous I think describes it best. It's just a few hours outside of Toronto. When arriving at Lynne's as soon as you drive up the road

you're surrounded by gorgeous trees with the birds chirping off in the distance. It's greatest feeling ever!! From the moment you walk in to Lynne's house you are welcomed with open arms and the biggest hug and a kiss.

She is such a great host, when visiting she makes you feel right at home. The event was put together by the brilliant minds of Lynne Knowlton and Lisa Smith. It was a three day event of nine beautiful ladies.

Host: Lynne Knowlton of Design the Life You Want to Live

Host: Lisa Smith of Interior Design Factory

Janet of House Four

Lisa Ferguson of Decor Mentor

Norma Thiessen of My Beautiful Paris

Ann Garvin

Kathy Sandler of Live the Fine Life

Courtney Price of CourtneyPrice.com

Anita Griffin of Masco Canada, of The Organic Experiment

 From the outcome of this event I'm sure this will turn into a yearly gathering. And if i was given the chance to do it again.... Hell ya!!! I had a blast. There was a lot of creative minds at work, but besides that the room was full of happiness and laughter. It was like they were family or very close friends that haven't saw each other for years and catching up on where they left off. I was always busy in the kitchen doing my thing with my extraordinary assistant Tristan Knowlton, 

but I couldn't help but listen in on there funny stories they shared with each other... From the moment they woke up to the wee hours of the evening, it never stopped.

So much fun!! I have made some very good friends from doing this event. Each and every one of these lovely ladies will be friends for life! Here is one of the desserts I made at the Bloggers Retreat:

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Mini Strawberry Puffs
Serves: 6
Ingredients:
2 cups All-Purpose Flour (plus more for bench flour)
4 teaspoons Baking Powder
2 tablespoons Sugar
1 teaspoon Lemon zest
1 teaspoon Salt
5 tablespoons Butter (cut into pats)
1/2 cup Plain Yogurt
2/3 cup Milk

For the Berries:
1 pound Strawberries (thinly sliced)
juice of a Lemon
1 teaspoon Sugar (optional)

For the Whipped Cream:
3/4 cup Heavy Cream
1 tablespoon Powdered Sugar (plus more to garnish)

These are so Good!!!!! And if you are not a strawberry fan. Switch it up with a different berry. And don't worry ladies the stories i've heard will stay secret with me...... 

Photo Credits to Courtney Price, Lynne Knowlton and Tristan Knowlton

Gluten-Free Samosas with Cilantro Dip & Indian Tomato Sauce

This has to be one of my absolute favourite appetizers ever!!! So I said to myself... what the hell am I waiting for. I have to share my Samosa recipe. The best thing about this recipe is it's gluten-free..... fun, fun, fun. Working in the food industry, I notice now a lot of people are requesting gluten-free meals so I'm happy to be posting this great recipe. Something I do when I make these is prepare them ahead. So if you were having a party, make them a day or two ahead and freeze them. It's such a great time-saver. You'll be thanking yourself that you do this. So give this a try you'll love 'em.


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Gluten Free Samosas
Makes 12 to 16 good sized samosas

Roughly chop & boil until just tender, about 10 minutes:
3 potatoes (peeled or skin on, your choice. I prefer peeled)

Meanwhile, heat 1 Tbsp olive oil in small skillet and cook until tender, 4-5 minutes:
1 small onion, chopped

Drain potatoes and place in a bowl. Roughly chop, using a food processor.
Add and mix:
½ - 1 cup frozen peas (I recommend making it so it looks like you want it)
Cooked onion
1 to 3 Tbsp  Curry Powder (I say 1 to 3 because some don't like it to spicy)

Taste and add the curry as desired. It should have a nice little kick to it.  Everyone’s level of spice is different, so make sure it tastes nice to you and is a little on the spicy side.
Set filling aside and mix the dough.

 Mix in a large bowl:
1 cup brown rice flour
½ scant cup sorghum flour
½ scant cup tapioca starch
¼ cup potato starch
1 tsp xanthan gum
1 tsp baking powder
½ tsp salt
2-3 Tbsp sesame seeds or caraway seeds (optional)

Add and mix with a spoon until thoroughly combined (use back of spoon to help smooth):
1 cup milk (lactose-free works great as well)
2 tsp extra light olive oil

Roll out plum-sized pieces of dough between two pieces of plastic wrap. You want them to make ovals, ideally with one long side a bit straighter than the other.

The plastic wrap will peel cleanly off the dough, so just save and reuse for each samosa. I only use 2 pieces of plastic wrap for the entire batch!
Scoop filling into center of dough, pressing together so it stays in a pile.

  Using the plastic wrap to help (the dough is a little sticky when so thin), pull up one side of dough at a time,

 

 so you have a triangle.  Then, pull up the last side and flatten onto the top, as shown in pictures. 

Use the plastic wrap to lift one side up and over the filling. 
Use the plastic wrap to lift the other side, so it folds over and creates a triangle. You can press lightly to make sure it's all sticking together.  
Then, you can use the plastic wrap to help fold over the last bit of dough to have a nice triangle.  The dough is sticky enough on its own that you don't have to bother using any sort of 'glue' to help it hold together. 

Set prepared samosas on a plate until ready to fry.
They're never perfectly alike, but this method works well for getting fairly evenly shaped samosas.

Heat ½ inch oil (I like canola oil for frying) in a large, low saucepan over med-high heat.  Fry the samosas on each side until golden brown, 4-5 minutes per side.  Remember, the filling is already cooked, so no worries if they brown a little too quickly.
I always throw in a small bit of dough so I can tell when the oil is nice and hot. When it's bubbling and just beginning to brown, I know it's time to throw in the samosas.

Place on a wire rack to drain.  Let cool, just slightly. These bad boys are to die for... for real....

These are terrific fresh, but they store well in the refrigerator and heat up great in the oven.  It's nice in case you wanted to make them in advance and reheat. Yum!

Cilantro Dip:
Makes: 1 1/2 cups

1 bunch cilantro, rinsed
1 clove garlic
1 tsp grated fresh ginger
1/2 tsp toasted and ground cumin
1/2 tsp salt
75-100g grapeseed or other nuetral oil
10g red wine vinegar

Put all ingredients in a food processor or blender and blitz it. Presto!!!!

Indian Tomato sauce:
Makes: 2 cups

1 1/2 Tbsp Vegetable

1 Tbsp Ground Tumeric

2 tsp Ground Chilli

1 Tbsp Ground Cumin

1 Tbsp ground Ginger

1 Tbsp garlic powder

2 onions

130 ml Malt Vinegar

2 400g tinned tomatoes

1/2 cup brown sugar

salt to taste

Directions:

Heat oil in sauce pan then add spices and onion and tomatoes. Simmer for 5 minutes, then add sugar and vinegar. Simmer for 1 hour. Taste sauce add salt if needed. 

You will have extra sauce left over but you can always keep it for your next batch of Samosa's or you can double up the batch. They are that good. You might want to do that.