Archive for the 'appetizers' Category
Another delicious use for those coronation/concord grapes. An accessory to them, really.
We’re heading up to Jasper for the weekend, and there’s so much to catch you up on from this week, and last weekend still, but there are too many photos to go through and pack at the same time. So I leave you with these buttery, blue cheesey shortbreads that you can make ahead and keep in the fridge or freezer for such time when you need to slice and bake up a little somthething fancy-ish and delicious. There will be plenty of opportunities in the next few months.
It never hurts to get a little something stashed away now. Unless you’re planning on freezing balls of chocolate chip cookie dough to get ahead of the game – which may be a bad idea for those who, like me, adore frozen balls of chocolate chip cookie dough.
These are perfect – and super easy to stir together – if you have to bring something somewhere, or if you’re planning a little wine & cheese this weekend. (Even if it’s alone, on the couch, in your slippers. Ahh.)
Pecan & Blue Cheese Shortbread
1/2 cup butter, at room temp
1 cup crumbled blue cheese
1 cup all-purpose flour
1/2 cup finely chopped pecans or walnuts
Beat the butter and blue cheese until blended (don’t worry about lumps of cheese); add the flour and pecans or walnuts. Shape into a log, wrap in parchment or plastic wrap and refrigerate until firm or freeze for up to 6 months.
To bake, slice 1/4-inch thick and bake on an ungreased baking sheet at 350°F for 10 minutes, or until pale golden around the edges. Makes about 2 dozen.
September 30 2011 | appetizers | 14 Comments »
I know, zucchini season isn’t quite here yet. But it will be very soon, and there will be armloads of those delicious little (or ginormous) summer squashes to tend to. Unfortunately, they can’t all be made into brownies. (Yes, I’ve tried.)
Good news: they make pretty fabulous fries, with the help of some beaten egg and crunchy panko (Japanese breadcrumbs) to give them a crunchy exterior. The result – crispy fries with a great exterior and soft interior. If you have kids (or teens) around, they’ll go fast.
Because this is a project I was asked to do with The Motherhood and Lawry’s seasoning salt, I posted the recipe over on a brand-new page I’ve dubbed blog flog. Check out the photos and recipe there!
August 12 2011 | appetizers and veg | 5 Comments »
I know, right? This makes perfect use of all that mint growing behind my garage.
This morning we had a corn dog contest at the CBC pancake breakfast to kick off the Stampede. Tonight I’m at the Bessborough in Saskatoon, scheduled to visit canola growers and processors early tomorrow morning, having just square danced (that’s right, envision it if you can) at a ranch after a dinner of pitchfork fondue. I’ll explain exactly what that is, with pictures, tomorrow. When I have the gumption to dump all the photos off my camera and sort through them.
So I got permission to share this recipe from a brand new cookbook I’ve been anticipating – Bal’s Quick & Healthy Indian, by Bal Arneson, author of Everyday Indian and host of Spice Goddess on the Cooking Channel. I have a lot of cookbooks, and Everyday Indian is one I actually use, and flip through for inspiration, and is not gathering dust in the basement on my third surplus cookbook shelf.
Bal’s Quick & Healthy Indian is sure to be as well used, starting with these mint and ginger chicken kabobs. Perfect for summer grilling, no?
Mint and Ginger Chicken Kabobs with Spicy Raita
reprinted with permission from Bal’s Quick & Healthy Indian by Bal Arneson (Whitecap)
1/2 cup (125 mL) finely chopped mint
2 Tbsp (30 mL) tamarind pulp
2 Tbsp (30 mL) grapeseed oil
1 Tbsp (15 mL) freshly grated ginger
1 Tbsp (15 mL) garam masala
1 Tbsp (15 mL) brown sugar
salt to taste
1 lb (500 g) boneless, skinless chicken breasts, cut into 1½-inch pieces
6 metal or wooden skewers
In a large bowl, combine the mint, tamarind pulp, oil, ginger, garam masala, brown sugar, and salt and mix well. Stir in the chicken. Cover the bowl and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat the barbecue to medium heat. (If using wooden skewers, soak them in water for 30 minutes before using.)
Thread the chicken onto skewers. Grill the kabobs on the preheated barbecue for 15 to 20 minutes, turning frequently to make sure all sides are cooked through. Serve with Spicy Raita. Serves 4.
Spicy Raita
This dip can be made ahead of time and it will keep well in the refrigerator for three to four days.
1 cup (250 mL) plain low-fat yogurt
1 Tbsp (15 mL) chopped mint
1 Tbsp (15 mL) finely chopped chives
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) prepared grainy mustard
salt and pepper to taste
Combine all the ingredients in a small serving bowl and stir until well mixed.
Makes about 1 cup.
July 08 2011 | appetizers and chicken & turkey and on the grill | 15 Comments »
W has finally figured out that chicken fingers are something every kindergartener loves. He was never big on them, but their appeal has finally broken through. He has been won over.
He begged for the frozen breaded kind, and we negotiated – chicken fingers without breading, but on a stick. He totally went for it. (The trick is to not call them satay in his presence, even though he does love satay – but to refer to them as chicken fingers on a stick.) He can still dip them, even.
We picked up some chicken breasts – although skinless, boneless thighs would work as well – and although it feels weird to name a brand here, I did pick up some Maple Leaf Prime chicken, because hey – did I tell you they’re sending me on a trip on the Rocky Mountaineer? AND MORE IMPORTANTLY that they’re giving away two trips for two for the same trip? And it says so right on the front of the label, so I get all giddy each time I walk by the display? Talk about the ultimate in Free Stuff! Check it out – they even have me on their website! It would be incredibly cool to be able to go on an all-expenses paid trip with four of you, starting in Calgary, ending in Vancouver, and eating at all points between (plus on the train)! And a train trip across Western Canada is something I’ve always wanted to do. I can’t hardly wait.
I hate to say it, but the contest is only available in Western Canada, because the chicken is locally produced and only available here. Sorry.
Back to the chicken. Here’s a tip: strips of chicken, turkey or pork tenderloin can be frozen in marinade, which acts as insulation against freezer burn. The strips thaw quickly (place in a bowl of warm water to speed things up) when you need a quick meal to throw on the grill. We grilled a bunch up a couple summers ago to bring along on a picnic – perfect for those times you don’t want to bother with a knife and fork.
Chicken Fingers on a Stick
1 – 1 1/2 lb. (454-680 g) skinless, boneless chicken or turkey breasts or thighs, or pork tenderloin
1/4 cup (60 mL) plain yogurt
juice of a lemon or orange (2-4 Tbsp.)
2 Tbsp. (30 mL) canola or olive oil
1-2 sprigs of fresh rosemary or thyme
2 garlic cloves, peeled
salt
special equipment: bamboo skewers
Cut the chicken into even strips and place them in a bowl or Ziploc bag; pour the yogurt, lemon juice and oil overtop. Pull the leaves off the rosemary or thyme and put them on a chopping board with the garlic and a pinch of salt; finely chop it all together and add to the chicken mixture. Stir to coat them well, or seal the bag and squish it around to combine everything. Refrigerate for an hour or overnight.
When you’re ready to cook, soak bamboo skewers in water for at least 10 minutes. Thread the chicken strips onto the skewers, starting at the beginning of each piece, weaving back and forth in an S shape, and skewering the opposite end. Leave the chicken on one end, so that the other can be used as a handle.
Preheat your grill to high and cook for 2-3 minutes per side, just until cooked through. Serve immediately. Makes about 1 1/2 dozen chicken fingers.
Per chicken finger: 50 calories, 1 g fat (0.2 g saturated fat, 0.6 g monounsaturated fat, 0.3 g polyunsaturated fat), 9 g protein, 0.4 g carbohydrates, 22 mg cholesterol, 0 g fibre
March 17 2011 | appetizers and chicken & turkey and on the grill | 6 Comments »
I made this! Myself! From scratch! For real!
I’m sad to say it doesn’t look anywhere near as good as the first batch – this one is a bit paler and pouffier (like its creator) due to my excitement-triggered belief I could improve upon it, and make it even crispier. Next time I’ll go back to the version below. I still had to photograph it, as the light died and we had ten minutes to finish eating and get to gymnastics. Mike said it was better than take-out.
In the past I’ve been inclined to leave this sort of thing to the experts, but gave it a shot earlier this week for CBC in anticipation of the Chinese new year. If I can make ginger beef from scratch at 6:30 in the morning, you can do it too. (Preferably at 6:30 pm.)
Ginger Beef
If you can find thinly sliced beef for rouladen or bolgogi beef, it’s an easy start. Adapted from the Best of Bridge.
1 lb. sirloin steak or any other cut you like (I used eye of round)
1 egg, beaten
3/4 cup cornstarch
1/3 cup water
1/2 cup sugar
1/4 cup soy sauce
3 Tbsp. rice vinegar
2 Tbsp. wine (red or white – optional)
1 Tbsp. sesame oil
pinch red chili flakes
1/4 cup grated fresh ginger
4-5 garlic cloves, crushed
canola oil, for cooking
1 small red pepper, sliced
1 large carrot, coarsely grated
2 green onions, chopped
Thinly slice the beef into strips a few inches long and about 1/4-inch wide. Toss with egg in a medium bowl. Stir together the cornstarch and water and add to the beef; toss to blend well.
In a small bowl or measuring cup, stir together the sugar, soy sauce, vinegar, wine, sesame oil and chili flakes. Stir in half the ginger and garlic.
In a wok or heavy pot, heat about an inch of oil over medium-high heat until hot but not smoking. Drop the strips of beef into the oil using a fork, chopsticks or tongs, keeping them from clumping together and cooking in batches so the beef doesn’t crowd the pot. Once golden and crisp, transfer to a paper towel-lined plate or sheet. Pour the oil out into a jar (or start with a fresh pan or wok with a new drizzle of oil) and add the pepper, carrots, green onion and remaining ginger and garlic to the pan. Cook for a minute or two, then pour the sauce overtop and heat through. Put the beef in a shallow bowl, pour the sauce over top and serve immediately. Serves 6.
February 03 2011 | appetizers and beef | 31 Comments »
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