Category Archives: RECIPES

Baby Kale Chips with a Kick

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I know what you’re thinking…

Is she really doing another post about kale chips?  

baby kale chips with red chiles

Yes. Yes I am.

After writing about how to make kale chips using long, elegant dinosaur kale leaves, then reviewing an artisanal kale chip product, I thought I’d said about all I had to say on the subject. Turns out I was wrong. I’ve just learned there’s a new kale in town – baby kale! 

I’ve always been a bit of a sucker for ‘baby’ anything. Just thinking about pocket goats, miniature ponies, petite rounds of Babybel cheese, or those tiny bottles of ketchup you get with room service makes me go all warm and fuzzy inside. Baby veggies affect me the same way. 

Some baby vegetables, such as cherry tomatoes, are fully ripe miniature vegetables cultivated for perfection, while others are immature vegetables picked before they’re fully grown. Baby kales are the latter. Their leaves are harvested before they mature to make sure they’re extra tender and sweet. Unlike mature kale, baby kale leaves don’t have thick central stalks to trim away, and if you choose to buy organic, they are free of pesticides, pre-washed, and ready to use. Toss them with olive oil and a little seasoning, and you can have them in the oven in under a minute.

baby kale chips with crushed red pepperI used a medley of baby kales for this batch, some of which had long stems that were a bit tough. You can pinch them off before baking or leave them on like I did. They make a great handle if you want to dip your chips in a little vinaigrette. 

A note about salt:  The first time I made kale chips I seasoned them liberally, as if they were potato chips. Big mistake. They were so salty they were almost inedible. As the kale bakes in the oven, it dehydrates, causing the salt to become more concentrated. Now I season them lightly before baking, taste after they come out of the oven, then add more salt if needed.

Baby Kale Chips
Crisp baby kale chips with a kick
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Ingredients
4 cups loosely packed baby kales
1 tbsp olive oil
1/2 tsp crushed red pepper flakes, more if you like some heat
1/4 tsp kosher salt
Instructions
Preheat oven to 275 F
Line a large baking sheet with parchment paper
Pile baby kale leaves in the middle of the baking sheet
Drizzle with olive oil then sprinkle with crushed red pepper flakes and salt
Using your hands, toss well to combine
Spread kale out in a single layer
Bake 20 - 25 minutes, until leaves are very crisp
Check the seasoning. Sprinkle with additional salt if desired.
Enjoy.
Notes
Store in an air tight container. Do not refrigerate.
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I still know what you’re thinking…

Surely that’s the last of the kale chips posts.

Yes. Yes it is, but I can’t promise I don’t have one planned for a baby kale salad.

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Strawberry Cheesecake Sherbet

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You gotta love Canadians. In what other country do people head outdoors wearing short-shorts and flip-flops, with their lily-white legs exposed for all the world to see, the moment the mercury rises above 12 ºC? Spring fever is raging here in Western Canada as we enjoy unseasonably warm weather and plenty of sunshine. Although I haven’t pulled out my summer wardrobe just yet, I have been thinking a lot about two of my favourite hot weather pleasures – fresh fruit and frozen treats. It’s still early for strawberries (very early) but my corner market has stacks of them on display. Priced at two pounds for $5.00, I couldn’t resist.

Strawberries picked this early in the season are going to need a little extra love. Adding sugar will enhance their flavour, as will lemon juice, and a bit of vanilla.

It’s a good idea to pull ice cream or sherbet from the freezer 10-15 minutes before serving. Coldness suppresses sweetness, so that slight rise in temperature can go a long way towards maximizing flavour.

Strawberry Cheesecake Sherbet

 

Strawberry Cheesecake Sherbet
Makes 4 cups
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Ingredients
1/2 cup water
1/2 cup sugar
1 pound fresh strawberries
2 bananas
1/2 cup cream cheese (spreadable)
Juice from 1/2 of a lemon (about 1 tablespoon)
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
Instructions
In a small saucepan, combine water and sugar. Bring to a boil and simmer for one minute, until sugar is dissolved. Pour the simple syrup into a heat proof container and place in the refrigerator to chill.
Peel the bananas and slice into one-inch chunks.
Wash and hull the strawberries, then slice them in half.
Place fruit on a baking sheet in a single layer then freeze for at least two hours. At the same time, place an empty metal pan or bowl in the freezer to chill.
Once the strawberries and bananas are frozen, combine them with the simple syrup and all remaining ingredients in your food processor's work bowl. Blend, stopping to scrape the sides of the bowl if needed, until the texture is smooth and creamy. You're looking for a consistency similar to soft serve ice cream.
Pour the whipped sherbet into the chilled metal pan or bowl and place in the freezer overnight.
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You may also enjoy: Pineapple Ginger Sherbet

photo (4)

 

 

 

 

 

Smack DAB and a recipe for Pineapple Ginger Sherbet

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Last weekend I had dinner with a friend at Kelowna’s newest restaurant and bar, Smack DAB (formerly the Wild Apple Grill). The food was quite good, though not outstanding. We ordered a deli board that, with only two charcuterie choices, was a little lacklustre, and a prosciutto di Parma pizza with plenty of mouth-watering toppings. Unfortunately, it was soggy. The selection of craft beer, however, was truly inspiring; so much so that I had a hard time trying to choose one. Lucky for me I didn’t have to. Smack DAB sells beer by the flight ($12); a sampling of five different brews (5 x 3-oz glasses) to sip and compare. I chose four ales and one lager to taste, avoiding the heavier stouts and porters. I enjoyed each one, but the Peach Cream Ale from Tin Whistle Brewing Company was an absolute revelation. Beer with the taste and aroma of fresh ripe peaches? Oh yes please!

Fruit-flavoured beer wasn’t the only remarkable taste I enjoyed that night. The lemon curd ice cream I ordered for dessert blew me away.  It was luscious, lemony, creamy and bright, but not so sour that it made your lips pucker. A single spoonful tasted like both the filling and the crust from a lemon meringue pie! It was truly amazing. The following morning I went online searching for lemon curd ice cream recipes and I found plenty to tempt me. Too bad I don’t have an ice cream maker. *

Time for Plan B – a frozen treat with an equally exhilarating flavour – no ice cream machine required.

Pineapple Ginger Sherbet

I’m a little embarrassed to admit it but, when I sat down to write this post, I realized that I didn’t know the difference between sherbet and sorbet. Here’s a quick guide to the more popular frozen desserts (just in case I’m not the only one):

  • Ice Cream has a custard base made from cream, and typically includes milk, sugar and egg yolks. 
  • Gelato is like ice cream but is churned at a higher temperature and a slower pace. The result is a denser, more intensely flavoured dessert.
  • Sorbet is dairy-free and egg-free. Its made from fruit purée, juice or simple syrup. It’s also churned (like ice cream) so it has a light, fluffy texture.
  • Sherbet is fruit-based like sorbet but it can also include milk, gelatin or egg whites.
  • Granita is the same as sorbet, but it’s not whipped or churned. Instead, its flaked with a fork which creates an icy, granular texture (like a snow cone).

 photo (5)

* I’ve always assumed you needed an ice cream maker to make ice cream. Not so! I just found a recipe from David Lebovitz for The Easiest Chocolate Ice Cream Ever (no machine required). I can’t wait to test it out.

Pineapple Ginger Sherbet
Take the sherbet out of the freezer about 20 minutes before serving to maximize its flavour. Makes about 5 cups
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Ingredients
1 fresh pineapple
2 bananas
1/2 cup coconut milk
One-inch piece of fresh ginger, grated (about 1 tablespoon)
1/2 teaspoon kosher salt
2 - 3 tablespoons extra-fine granulated sugar (also called caster sugar or berry sugar)
1/2 teaspoon vanilla
Instructions
Peel, core and slice the pineapple into one-inch chunks.
Peel the banana and slice into one-inch chunks.
Place fruit on a baking sheet in a single layer then freeze for at least two hours.
Once the fruit is frozen, combine all ingredients in your food processor's work bowl and blend, stopping to scrape the sides of the bowl if needed, until the texture is smooth and creamy. You're looking for a consistency similar to soft serve ice cream.
Pour the whipped sherbet into a metal pan or bowl and place in the freezer overnight.
Notes
The amount of sugar you'll need depends on the ripeness of your fruit. Start out with 2 tablespoons, blend the mixture until smooth, then give it a taste. If its not sweet enough, add another tablespoon and blend for another 30 seconds.
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Smack DAB ~ Manteo Resort
3762 Lakeshore Drive
Kelowna, British Columbia
250.860.4488

Choices Markets ~ The New Carnivore

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Burger King Triple Whopper

“When you’ve got a proper hunger you can’t top a Triple Whopper®.”

At least that’s what the folks at Burger King would like you to think. Who’s so famished that they need to stuff ¾ of a pound of beef into their mouths to satisfy their hunger, proper or otherwise? It borders on obscene.

Fast food has had an unhealthy reputation for some time, as has red meat, but did you know that the risk of dying prematurely rises with red meat consumption? In other words, the more red meat you eat (especially processed red meat), the more likely you are to die young. So what is it about red meat that makes it so potentially harmful? Well, along with the high saturated fat content which can contribute to heart disease, charring red meat at high temperatures can produce carcinogens on the surface – and carcinogens cause cancer. The good news is that you don’t have to give up red meat entirely to cut the risk; just eat less of it.

I signed up for Chef Antonio Cerullo’s cooking class, The New Carnivore, at Choices Market, hoping to learn more about how to enjoy red meat as part of a (mostly) healthy diet.

Choices Markets Chef Antonio Cerullo

Chef Antonio Cerullo, Choices Markets

The first recipe Chef Antonio demonstrated was Beef Salmonato; a riff on the classic Italian dish Vitello Tonnato. Instead of searing or grilling the beef, he chose to safeguard against carcinogens by simmering it in stock. Once the meat had chilled, he sliced it very thin and topped it with a heart-healthy salmon sauce.

Chef Antonio told us that he focuses entirely on taste without worrying about presentation. I’ve never heard a chef say that before. *

Beef Salmonato

 Next, he used some of the leftover stock to make a delicious soup.

A bowl of Roasted Beef Soup

The main course, Ginger and Tamari Marinated Rack of Lamb, highlighted several healthy cooking techniques. First, Chef Antonio marinated the racks of lamb overnight before he seared them over high heat. Studies have shown that the right marinade can reduce HCAs by as much as 96%. He also chose to load the marinade with powerful antioxidants - ginger, sesame oil, tamari soy sauce, lime juice, mint, and cilantro. These antioxidants help counteract any carbon that might form during cooking. Finally, he chose to cook with responsibly raised meat, Ovation Free Range New Zealand Lamb. For the healthiest option, look for terms like grass-fed-and-finished, certified organic, free range, certified humane, and natural on the package.

Three Ginger and Tamari Marinated Lamb Chops with roasted Greek Potatoes

For dessert, Chef Antonio taught us how to make Bacon Rosemary Chocolate Fudge; a sweet and salty little slice of heaven. The crust is made from bacon, rice puffs and bacon fat. The top is a rosemary-scented ganache made with the standard 1:1 ratio of milk chocolate to whipping cream. The idea here is to use a small amount of intensely flavoured meat (like bacon, prosciutto, or pancetta) to deliver a huge hit of happiness.

Bacon Rosemary Chocolate FudgeThe New Carnivores eat meat less often and in smaller portions, and are willing to spend more to get the best available. They also choose cooking methods that reduce carcinogens and deliver powerful antioxidants. Oh, and they don’t eat the sandwich Burger King describes as “the best threesome you’ve ever had”, the Triple Whopper®, for lunch.

* I confess I was really surprised to hear Chef Antonio say that as long as a dish tastes great, presentation doesn’t matter. What do you think? Do you agree?

 

Bacon Rosemary Chocolate Fudge
Serves 12
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Ingredients
250 g bacon (all-natural if possible)
1-1/2 cups rice puffs
1-1/2 tablespoons sugar
3 tablespoons bacon fat
400 g milk chocolate
400 ml whipping cream
1 teaspoon fresh rosemary (chopped)
Instructions
Cook bacon on medium heat until crispy. Remove the bacon from the fat and place on a paper towel to cool. Reserve the bacon fat and keep warm (not hot).
Once bacon has fully cooled, place in a food processor and chop finely. Add in rice puffs and sugar and process on high until everything is well combined. Remove mixture from processor and place in a medium mixing bowl. Pour in the warm bacon fat and mix until well combined.
Preheat oven to 350 F. Line six 3-inch or one 8-inch cake ring cake molds with parchment paper. Divide bacon mixture between the rings and press down evenly. Bake for 20 minutes then remove from oven.
Place the chocolate and rosemary in a double boiler. When chocolate is completely melted, add whipping cream and stir until well blended. Divide chocolate mixture between the rings and spread evenly. Set overnight in the fridge.
Notes
Enjoy this treat simply as is or serve it with a side of custard or vanilla ice cream.
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Choices Markets
1937 Harvey Avenue
Kelowna, British Columbia
Canada  V1Y 6G5

The New Carnivore
Date:  January 29, 2013
Cost:  $25.00 CDN
Style:  Demonstration, Dinner with Wine Pairing
Duration:  2 hours
Chef Instructor:  Antonio Cerullo

Highlights:  At only $25 per person, this class is a steal!  
Registration fee includes an informative cooking demo, recipes, 
generous portions of appetizer, soup, entrée, and dessert paired 
with three exquisite wines from Summerhill Pyramid Organic Winery.

Improvement Opportunities: Add tables to the room setup so that
students don't need to juggle their plate, drink, utensils, 
napkins, recipes, pen, purses, and in some instances, cameras all 
in their laps.

Chicken and Bulgur Salad with Avocado, Tomato and Feta

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Chicken and Bulgur Salad with Avocado, Tomato and Feta

The January/February issue of Cooking Light magazine includes a special section to Start Your Year Off Light! It’s filled with fresh ideas, easy recipes and tips for eating healthy without sacrificing taste. Their collection of chocolate treats under 100 calories is particularly drool-worthy (especially the Graham Cracker-Nutella Sandwiches) and although slightly less indulgent, their Chicken-Avocado Salad with bulgur is also a stand-out. I made my own version of it for lunch today, modifying it to fit my taste and cooking style. It was so satisfying, I wanted to share it with you.

Chicken and Bulgur Salad with Avocado, Tomato and Feta
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Ingredients
1/2 cup bulgur
1/2 cup water
2 oz chicken breast (skinless, boneless)
2 + 1/2 teaspoon olive oil
1 teaspoon orange juice (freshly squeezed)
1 teaspoon sherry vinegar
1/2 avocado (chopped)
6 - 8 grape tomatoes (halved)
1 tablespoon feta cheese (crumbled)
1 tablespoon cilantro (chopped)
kosher salt
black pepper
For the Bulgur
Combine bulgur, water and a pinch of kosher salt in a small saucepan. Bring to a boil. Cover, reduce heat and simmer for 10 minutes, or until tender. Transfer to a medium bowl and place in the refrigerator to cool.
For the Chicken
Heat 1/2 teaspoon olive oil in a small saute pan. Season chicken with salt and pepper. Cook 4 minutes per side, or until cooked through. Transfer to board and rest for 5 minutes. Cut into bite-sized chunks.
For the Dressing
Combine 2 teaspoons olive oil, freshly squeezed orange juice, sherry vinegar, dash of salt and freshly ground black pepper in a small bowl. Whisk to combine. Check seasonings and adjust if needed.
For the Salad
Remove the chilled bulgur from the refrigerator and add the chicken, grape tomatoes, avocado and feta cheese to the bowl. Drizzle with dressing then toss lightly to coat.
Place a metal ring on a chilled plate. Spoon salad mixture into ring and press down gently with the back of a spoon. Gently remove the ring. Sprinkle with cilantro and serve.
Adapted from Cooking Light's Start Your Year Off Light
Adapted from Cooking Light's Start Your Year Off Light
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Happy New Year!

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“For last year’s words belong to last year’s language and next year’s words await another voice.” – T.S. Eliot

Happy-New-Year-2013-HD-Wallpaper-6

Thank you to everyone for your support over the last year, and an extra big thank you to those who took the time to leave comments on posts that, for whatever reason, resonated with you. By asking questions, sharing your thoughts, and adding your own culinary experiences and wisdom, you’ve made this blog a better place, and I truly appreciate it.

As I look back over the last year, it doesn’t surprise me that the most popular posts were all from the JC100 celebration – a fifteen week campaign during which a group of bloggers cooked fifteen of Julia Child’s most celebrated recipes, sharing our stories, successes, failures, and photos along the way. Although that campaign concluded back in August, those posts continue to draw the most visitors to An Uneducated Palate, month after month. It delights me to no end that there are thousands of home cooks out there that just can’t get enough of Julia and her timeless recipes! So here they are – the top three posts of 2012:

1. The JC100: Fillets of Sole Meunière

Sauteed Sole Fillets with Parsley and Lemon on a Platter2. The JC100: Leek and Potato Soup, Two Ways

Bowl of Potage Parmentier garnished with chives3. The JC100: Coquilles St. Jacques A La Provençale

Coquilles St. Jacques A La Provencale served on the half shellI wish you all a year ahead filled with good food, great friends, and plenty of cheer.

Happy New Year!

Dinner Chez Moi

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I had the pleasure of sharing Sunday Supper with Laura Calder while she was in Vancouver last July promoting her latest book, Dinner Chez Moi ~ The Fine Art of Feeding Friends. The registration fee for the event included the opportunity to meet Laura, as well as a three-course dinner, and an autographed copy of Dinner Chez Moi. Since then, I’ve had time to read my copy cover-to-cover and try some of the recipes at home.

Dinner Chez Moi Book Cover

Laura Calder is best known for making French food accessible to home cooks on this side of the Atlantic, and with a title like Dinner Chez Moi you might expect more of the same. Her third book, however, is not a book about French Food. It’s an eclectic mix of recipes and cuisines (some from France), organized into menus, then grouped together as either Mostly Warm-Weather or Mostly Cold-Weather meals. The table of contents only lists the menu names (some of which are quite enigmatic) – an unusual and potentially frustrating arrangement. Imagine for a moment that you have a bin full of apples, and you remember seeing what looked like a delicious recipe for apple pie somewhere in Laura’s book. You set out to find it again. The table of contents won’t help unless you also remember the name of the menu the apple pie recipe you’re looking for appears on (in this instance, Just Plain Good). It would have been more useful if the table of contents included the names of the recipes underneath each menu. Fortunately, the book is very well indexed. You won’t find John’s Apple and Ginger Pie in the table of contents but you will find it in the index under apple, ginger, pie, dessert, and John.

Dinner Chez Moi celebrates the kind of casual, relaxed dinner parties where guests gather in the kitchen with a glass of wine, enjoy each other’s company and even pitch in with the cooking. The menus are fashioned around familiar ingredients, and the food is comforting; satisfying. The informal menu at the Vancouver event featured Tuna and White Bean Salad on Toasted Baguette, Apricot Ribs, Quinoa with Spinach and Hazelnuts, and Pistachio Semifreddo with Poached Peaches - each one from the pages of Dinner Chez Moi ~ The Fine Art of Feeding Friends.  As the title suggests, this book is as much about spending time with family and friends as it is about food. Laura sums up her dinner party philosophy as follows,

“In my world, ‘dinner party’ just means eating with others. It can be as simple as an omelette or a baked potato, but if I’m not stuck eating it alone, that’s party enough for me!”

Besides tasting the delicious food served at the Vancouver event, I’ve since cooked two recipes from the book at home. The first, Roquefort and Walnut Shortbreads, is a variation of Laura’s recipe for Cheddar Shortbreads. If your guests have never tasted a savoury shortbread, they’re in for a treat, and if they aren’t ready for the lack of sweetness, they’re in for a surprise! (One of my tasters thought I forgot to put the sugar in the cookies – then she noticed the peppery kick from the cayenne and thought I’d lost my mind.) The second recipe I tested (prefaced by a charming anecdote about applying for a job as a crocus warden in England) was Laura’s Saffron Risotto. Both recipes were easy to follow and the results were impressive. I did spot a problem with the instructions for one of the other recipes in the book. The recipe for Carrot and Cheddar Soufflé with Dill explains how to make a carrot purée but then fails to include any direction about how or when to add the purée to the soufflé batter.

If you’ve read my piece on Sunday Supper with Laura Calder you already know I’m a fan of her work, and that includes Dinner Chez Moi. She’s a talented writer and, as her friend Ivan says,  ”a real wordsmith.” While the recipes and menus in this book are splendid, it’s the writing that makes it exceptional. (No one in their right mind would ever accuse Laura of using a ghostwriter - unlike some celebrity chefs!) Her charm and style shine brightly in each personal story, memory, and sketch that she shares, creating the impression that you’re not just reading a cookbook. You’re spending quality time with a friend. (Be sure and take a peek at the whimsical art hidden away behind the shiny paper jacket. I bet you’ll smile.)

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 ROQUEFORT and WALNUT SHORTBREADS

†Adapted from Dinner Chez Moi ~ The Fine Art of Feeding Friends

Roquefort and Walnut Shortbreads recipe from Dinner Chez Moi

Yields 40 Biscuits 

Ingredients:

4 ounces crumbled blue cheese
1 cup flour
A pinch of cayenne pepper
1/2 cup butter, cubes and at room temperature
1 egg
1 teaspoon water
40 walnut halves

Directions:

Mix all ingredients until they just clump together. Turn out on a board and pat into a smooth dough, without overworking. Shape into a 1-inch log, wrap in plastic wrap, and refrigerate 2 hours or until firm enough to slice neatly. Slice into 1/2 inch rounds. 

Combine egg and water and beat lightly. Brush tops with egg wash, then place a walnut half on top of each.

Bake at 350°F for about 12 minutes.

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SAFFRON RISOTTO

†Adapted from Dinner Chez Moi ~ The Fine Art of Feeding Friends

Saffron Risotto recipe from Dinner Chez MoiMakes 6 Servings

Ingredients:

About 6 cups (1.5 L) chicken stock
1/2 teaspoon (2 mL) saffron threads*
1/4 cup (60 mL) olive oil
2 onions, minced
2 cups (400 g) Arborio rice
1 cup (250 mL) dry white wine
Salt and pepper
2 tablespoons (30 mL) butter
1 cup (40 g) finely grated Parmesan cheese

Directions:

In a saucepan, bring the stock to a simmer; keep hot.  

Place saffron threads in a small bowl. Cover with 1/2 cup hot stock and allow to bloom for about 5 minutes.

Heat the olive oil in a sauté pan over medium heat. Sweat the onions gently until soft and translucent. Add the rice to the pan and cook, stirring to coat the rice with the oil, about 3 minutes. Add the wine and cook, stirring constantly, until it’s absorbed. Add the saffron and its liquid.

Add 1/2 cup hot stock to the rice, stirring, until the liquid is completely absorbed. Add another 1/2  cup stock and cook until it is absorbed. Continue to add stock in 1/2 cup increments until the rice is al dente and the mixture is creamy, about 20 minutes. Remove from the heat.

Stir in butter and parmesan. Taste and add salt if needed. Spoon into warm bowls and grind over black pepper. Serve immediately. 

Saffron threads

 

*Depending on the quality of your saffron, you may actually need a pinch more than the 1/2 teaspoon this recipe calls for. 

 

 

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Dinner Chez Moi – The Fine Art of Feeding Friends
Author: Laura Calder
Publisher: HarperCollinsPublishersLtd
Cost: $39.99 CAD
ISBN 978-1-55468-902-6

Other titles by Laura Calder:

Laura is also the host of French Food at Home on the Cooking Channel and a member of the judge’s panel on the Food Network‘s reality series Recipe to Riches. She is currently living in Paris, France where she’s working on a new book and TV show.

 

 

†I wrote to the publisher to ask permission to reprint both recipes exactly as they appear in Dinner Chez Moi but I haven’t received a reply. I chose to adapt the recipe instructions to my own words instead of continuing to delay my review.

DISCLOSURE: This post includes Amazon affiliate links to books by Laura Calder.  I will receive a tiny commission in the event that it generates any sales.