Blog – Recipes

Salmon, Shrimp & Dill Lasagna

Lasagna has evolved over the centuries to become a beloved Italian classic. The history of lasagna itself can be traced back to ancient Greece and Rome, with the word ‘lasagna’ possibly coming from the Greek word laganon, meaning ‘flat piece of bread’. Lasagna has many regional variations across Italy, including Bolognese, Neapolitan, seafood, and Tuscan. Often served on holidays, special occasions, and Sunday dinners, lasagna symbolizes family, tradition, and comfort. 

When it comes to comfort food, lasagna reigns supreme. Traditionally, it features layers of pasta, ricotta or béchamel sauce, mozzarella, and a meaty tomato sauce. However, culinary innovation knows no bounds, and chefs and home cooks have experimented with various ingredients to create unique lasagna variations. Salmon lasagna emerged as a fusion of Italian and seafood cuisines. It marries lasagna’s rich, creamy goodness with the delicate and flavorful salmon.

This salmon, prawn and dill lasagna makes a nice change from the normal ragu-based classic. It’s creamy and comforting, and everything you could want from a lasagna, but with a seafood twist.

Print Recipe
 Salmon, Shrimp & Dill Lasagna
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine European
Keyword salmon, prawn & dill lasagna
Servings
Ingredients
Dill Bechamel Sauce
Lasagna Noodles/ Cheese
Filling
Course Main Dish
Cuisine European
Keyword salmon, prawn & dill lasagna
Servings
Ingredients
Dill Bechamel Sauce
Lasagna Noodles/ Cheese
Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Sauce
  1. In a saucepan over medium heat, melt butter. Add minced garlic & sauté for 1 minute until fragrant. Whisk in the flour & cook for 2 minutes. Gradually pour in warm milk & pesto, whisking constantly to prevent lumps. Simmer gently for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat. Stir in fresh dill & salt & pepper to taste. Set aside.
Lasagna Noodles/Filling
  1. Cook lasagna noodles in boiling, salted water according to the package directions. Drain & place singly on wire racks until ready to use. Shred cheeses. Blanche broccoli florets. Slice shrimp & cube salmon.
  2. In a saucepan, melt butter & sauté leeks & Swiss chard until softened. Remove from heat & cool for 5 minutes then add blanched broccoli, salmon cubes & sliced shrimp.
  3. Preheat oven to 375 F.
  4. Spread a thin layer (about 1/5th) of dill bechamel sauce over the bottom of a 9 x 13-inch baking dish. Place 3 lasagna noodles over sauce.
  5. Spoon about 1/3 of the filling mixture over the noodles. Pour another 1/5 of the sauce over filling then sprinkle with a 1/4 of grated Monterey Jack & Gouda cheeses. If you are using parmesan, sprinkle a bit on at this time as well.
  6. Repeat the layers (pasta, filling, sauce, cheese) two more times.
  7. Finish with a final layer of lasagna noodles coated generously with the remaining dill bechamel sauce & topped with the rest of the cheese.

Bundt Pan Roasted Chicken & Vegetables

Bundt pan roasted chicken is an easy method to prop up the bird to roast on all sides in a home oven using the standard Bundt pan. This recipe for roasted chicken showcases a unique way to use your Bundt pan to roast the chicken in a style similar to ‘beer can chicken’. 

H. David Dalquist, the owner of Nordic Ware, invented the Bundt pan in 1950. The pan is a modern innovation that can be used for baking cakes and roasting chicken. The Bundt pan’s fluted shape encourages even cooking and browning. 

This recipe takes the classic roasted chicken to a whole new level. The unique shape of the Bundt pan allows for even cooking and ensures that every bite is tender, juicy, and bursting with flavor. This simple roasted whole chicken is seasoned with a flavorful rub and placed on the cone of the pan covered in foil, on top of a mix of vegetables, lemon and herbs. All the flavors and juices roast beautifully in the Bundt for an amazing dinner option while containing the juices for an easy cleanup.

Print Recipe
 Bundt Pan Roasted Greek Chicken & Vegetables
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword bundt pan roasted chicken & vegetables
Servings
Ingredients
Chicken/Veggies/Spice
Garnish
Course Main Dish
Cuisine American
Keyword bundt pan roasted chicken & vegetables
Servings
Ingredients
Chicken/Veggies/Spice
Garnish
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 F. Line a Bundt pan with foil or lightly coat pan with cooking spray.
  2. In a small dish combine all seasoning ingredients.
  3. In a large bowl, toss potatoes, peppers, onion, carrots, olive oil & 2 tsp seasoning mix. Toss well to coat then place mixture in the bottom of the Bundt pan.
  4. Sprinkle chicken evenly with remaining seasoning. Place chicken cavity over the Bundt pan center with legs facing down on top of the vegetables. Place Bundt pan on a baking sheet.
  5. Bake at 425 for the first 30 minutes then reduce heat to 400 F. Bake until chicken is no longer pink at the bone & the juices run clear, about 1 1/2 - 2 hours. Cover the top half with foil after 30 minutes to avoid over-browning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 F.
  6. Remove chicken to a cutting board to rest for 5-10 minutes. Toss veggies with cheese & dill.
  7. On a serving platter place veggies & top with chicken pieces. Garnish with more fresh dill & lemon zest if perferred.

Stuffed Acorn Squash

Squash is one of those quintessential autumn foods that we have come to recognize. Even though it is considered a winter squash, acorn squash belongs to the same species as all summer squashes including zucchini and yellow crookneck squash. The main difference between the classifications is that summer squashes have soft skins and tender seeds and are fairly perishable, while the winter types have hard shells, fully formed seeds and are very suited to long storage.

For all their many splendored shapes and colors, squash is not something most of us crave, although they are an integral part of the cuisine in scattered points of the globe, such as South and Central America, the West Indies, India and Japan.

The acorn squash is similar in flavor to the butternut squash yet has a bit of a nutty taste to it as well. Resembling its name in shape, the acorn squash usually weighs between 1-2 pounds and generally grows between four and seven inches long.

Roasting them partially before stuffing makes the squash a lot more tender and easier to eat. I am always aware of the concept of ‘seasonal eating’. I was born in September, so I figure it’s totally natural to love fall food (& colors) such as squash, pumpkin, apples and cranberries.

The large cavity of acorn squash just begs to be filled. One squash the size of a grapefruit or a little larger is usually enough for two people.

Print Recipe
 Stuffed Acorn Squash
Votes: 1
Rating: 5
You:
Rate this recipe!
Keyword Italian stuffed acorn squash
Servings
Ingredients
Acorn Squash
Filling
Keyword Italian stuffed acorn squash
Servings
Ingredients
Acorn Squash
Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Squash
  1. Place a rack in the center of the oven & preheat the oven to 400°F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375°F.
  2. With a sharp knife, carefully cut the squash in half from stem to base. Scoop out & discard the stringy core & seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil & sprinkle with salt & pepper. Place in the oven & bake for 40 minutes, until the edges begin to wrinkle & the flesh is fork-tender. Set aside. Reduce the oven temperature to 375°F.
Filling
  1. While the squash bakes, prepare the filling. Heat the olive oil in a large skillet over medium-high heat. Add the ground meat. Brown the meat, breaking it apart into small pieces for 3 minutes.
  2. Add the mushrooms, onion, apple, salt, pepper, Italian seasoning & minced garlic. Cook, stirring frequently, until the meat is cooked through, the vegetables & apple are softened, have given up liquid & the liquid has cooked off, about 8 additional minutes.
Assembly/Baking
  1. When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about 1/4-inch thick. Add the scooped squash to the pan with the meat mixture. Stir to combine. Taste & adjust salt & pepper as desired.
  2. Mound the filling inside of the hollowed squash halves. Place the baking pan in the oven & bake until the filling is hot, about 10 minutes. Remove from oven & sprinkle with shredded cheese. Return to oven for another 5 minutes until cheese is melted. Serve hot.
Recipe Notes

• You can cut the acorn squash either way. If you cut it lengthwise it will retain the acorn shape. Or you can cut the squash horizontally and it will resemble a flower.
• The size of the acorn squash will affect the roasting time; larger squash may need an extra 10 minutes. Squash should be fork tender.
• When eating squash, discard the skin as it can be tough and bitter.

Cheese & Green Onion Pancakes

Cheese & green onion pancakes, a savory version of Scotch pancakes or drop scones, make a great breakfast, lunch, or snack. The simple batter of flour, milk and an egg plus mature white cheddar and fresh green onions, is whisked together in seconds.

Drop scones are small, thick pancakes, made by dropping spoonsful of batter onto a hot griddle or a frying pan. Originally invented in Scotland, these fluffy treats quickly spread throughout the British Isles. Queen Elizabeth herself was very fond of drop scones – allegedly, she even prepared them for President Dwight Eisenhower during his visit to Balmoral Castle in 1959.

Although they are similar in ingredients and rise to North American style pancakes, they’re usually smaller in size.

Very often when the idea of putting green onions in a pancake comes to mind, Chinese green onion cakes are immediately thought of. These fluffy savory pancakes not only have onions in them, but a good amount of cheese. You can eat them with a dab of butter melted on top, plus extra cheese, eggs, crispy bacon or smoked salmon. Yum!

Print Recipe
 Cheese & Green Onion Pancakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch
Cuisine American
Keyword cheese & chives pancakes
Servings
Ingredients
Pancakes
Herb-Garlic Savory Syrup
Course Brunch
Cuisine American
Keyword cheese & chives pancakes
Servings
Ingredients
Pancakes
Herb-Garlic Savory Syrup
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Herb-Garlic Savory Syrup
  1. Combine water & sugar in a small saucepan over medium heat. Stir until sugar is completely dissolved & the liquid is clear.
  2. Whisk in the dried herbs & minced garlic. Bring the mixture to a gentle boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils.
  3. Remove from heat, cover & let syrup steep for at least 20-30 minutes. Pour the syrup through a fine mesh strainer to remove the fine particles of dried herbs.
Pancakes
  1. In a bowl, whisk together flour, baking powder & salt.
  2. In another bowl, beat egg, milk & melted butter.
  3. Pour the wet mixture into the dry ingredients & stir gently until JUST combined. DO NOT OVERMIX.
  4. Gently fold in the shredded cheese & sliced green onion.
  5. Heat a non-stick griddle over medium heat. Pour 1/4 cup of batter per pancake.
  6. Cook for 2-3 minutes until bubbles form on the surface & the edges set. Flip & cook for another 1-2 minutes until golden brown.
  7. These pancakes are nice served with the herb-garlic savory syrup if you enjoy a sweet/savory combination.

Baby Back Ribs w/ Cranberry-Orange Glaze

HAPPY THANKSGIVING!

Thanksgiving represents many things to me. I have wonderful memories of growing up on the farm and all the hustle and bustle of harvest time before winter came. Of watching the Autumn landscape transforming into a beautiful tapestry of reds, gold and yellows.

As the fall comes in, the days grow shorter and the mornings darker, we start to reflect on the year we have had with its inevitable highs and lows. The Autumn season gives us a little bit of extra time to make the most of what we have left in the year before the ‘grand finale’. It is so important to just take the time to be grateful and appreciate the blessings we are fortunate to have in our lives and make every day count.

Since turkey is usually our Christmas meal, I’m making baby back ribs with a cranberry-orange glaze and serving it with some spiced pumpkin maple cornbread (featured on a previous blog) for our Thanksgiving dinner today.

Print Recipe
 Baby Back Ribs w/ Cranberry-Orange Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Canadian
Keyword baby back ribs w/ cranberry orange glaze
Servings
Ingredients
Ribs
Spiced Cranberry-Orange Glaze
Course Main Dish
Cuisine Canadian
Keyword baby back ribs w/ cranberry orange glaze
Servings
Ingredients
Ribs
Spiced Cranberry-Orange Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Glaze
  1. Combine the cranberry sauce, orange juice & apple cider vinegar in a saucepan over medium heat. Whisk continuously for 2 to 3 minutes until the cranberry sauce completely melts into a smooth liquid.
  2. Stir in the orange zest, grated ginger, cinnamon, salt & pepper. Bring the mixture to a gentle boil, then turn the heat down to low. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until it thickens into a sticky, syrupy glaze. Set aside.
Ribs
  1. Preheat oven to 250-275 F. On the bottom of a large roasting tray place a wire rack. Over the rack, place a large sheet of foil paper. Lay marinated ribs ON foil, do not cover with foil. Instead 'crinkle' the foil close to the ribs leaving them open to SLOW roast. Pour any marinade left in the bag over them. Roast in this very slow oven for about 3 hours. You will find at this temperature your kitchen does not get hot, the ribs look after themselves & they are incredibly tender.
  2. On the bottom of a large roasting tray place a wire rack. Over the rack, place a large sheet of foil paper. Lay ribs ON foil, do not cover with foil. Instead 'crinkle' the foil close to the ribs leaving them open to SLOW roast. Roast in this very slow oven for about 2 1/2 - 3 hours. You will find at this temperature your kitchen does not get hot, the ribs look after themselves & become incredibly tender.
  3. Brush a thick layer of cranberry-orange glaze over the ribs during the last 10 to 15 minutes of cooking so it caramelizes without burning. Save a little extra on the side to serve as a warm dipping sauce.
  4. Serve with a side of PUMPKIN MAPLE GARLIC-HERB CORNBREAD. Recipe on previous blog post.

Pumpkin Maple Garlic-Herb Cornbread

It’s hard to think of Thanksgiving without pumpkin. Most pumpkins are harvested between late August and the end of October. This makes them a plentiful and inexpensive ingredient at that time. For us in Canada, Thanksgiving is celebrated in October, so pumpkins are naturally associated with the festive fall feast in some way or another.

Pumpkin cornbread paired with garlic-herb maple syrup evolved from the blending of Indigenous agricultural staples, early American colonial necessity, and the modern culinary trend of ‘swavory’ (sweet-and-savory) flavor pairing. This specific dish represents a multi-century journey where rustic survival foods transformed into gourmet comfort food.

Maple syrup has an earthy, woodsy undertone that pairs naturally with pungent garlic and robust woody herbs. Infusing these savory elements into the syrup bridges the gap between the naturally sweet pumpkin cornbread and savory dinner mains (like chili, roast turkey, or holiday pork meals).

Today, this combination is celebrated because the moisture of the pumpkin keeps the cornbread from drying out, while the garlic-herb syrup cuts through the rich sweetness, creating a balanced, high-end culinary experience out of simple harvest ingredients.

With Thanksgiving just a few days away, I thought this cornbread would be a great addition to our holiday meal.

Print Recipe
 Pumpkin Maple Garlic-Herb Cornbread
Votes: 1
Rating: 5
You:
Rate this recipe!
Course side dish
Cuisine North American
Keyword pumpkin cornbread w/ cinnamon honey butter
Servings
MINI LOAVES
Ingredients
Herb-Garlic Savory Syrup
Pumpkin Cornbread
Course side dish
Cuisine North American
Keyword pumpkin cornbread w/ cinnamon honey butter
Servings
MINI LOAVES
Ingredients
Herb-Garlic Savory Syrup
Pumpkin Cornbread
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Herb-Garlic Savory Syrup
  1. Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & the liquid is clear.
  2. Whisk in the Italian seasoning & minced garlic. Bring the mixture to a gentle boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils.
  3. Remove from heat, cover & let syrup steep for at least 20-30 minutes. Pour syrup through a fine mesh strainer to remove the fine particles of dried herbs.
Pumpkin Cornbread
  1. Preheat oven to 375 F. Line 8 mini loaf pans with paper liners.
  2. Combine the cornmeal, flour, baking powder & salt in a large bowl.
  3. In a medium bowl, vigorously whisk the pumpkin puree, garlic-herb savory syrup, melted butter, milk & eggs until completely smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold with a spatula just until the flour disappears to avoid a tough texture. Spread the batter evenly into prepared mini pans & sprinkle pepita seeds on top.
  5. Bake for 23 - 28 minutes. A toothpick inserted into the center should come out clean but do NOT OVERBAKE. For a nice moist texture, lean to almost an underbaked cake rather than overbaked.
Recipe Notes

• Dried Cranberries are sweeter than fresh so toss them in hot water for 5 minutes to plump them up, then drain them completely before adding to batter.
• Toss your prepared cranberries with 1 teaspoon of flour (this keeps them from sinking to the bottom of the cornbread). Fold them into the batter at the very end, right after the wet & dry ingredients are just combined.

Apricot Root Veg Cheesecakes

With our Canadian Thanksgiving holiday right around the corner I wanted to feature these ‘fabulous fall cheesecakes’ as a dessert option for the occasion.

Traditional Thanksgiving desserts (like pecan pie, pumpkin pie, and dense cheesecakes) are notoriously heavy at the end of a massive turkey feast. The bright orange zest and sharp fresh ginger in these cheesecake desserts cuts through the heavy dairy and earthiness of the root vegetables. Because they are individual size, they offer a lighter, refreshing alternative that guests can comfortably enjoy after a heavy meal.

Think of it as a creative cross between a morning-glory spiced root vegetable cake and a classic New York mini cheesecake. The combination of carrots, parsnips, and beets mirrors the exact crops pulled from the ground during the late-summer and autumn harvest. The heavy rotation of cinnamon, cardamom, and fresh grated ginger immediately evokes classic cozy fall baking. The natural colors from the grated orange carrots, deep red beets, and golden-orange dried apricots create a gorgeous, rustic autumn palette and the use of pepita seeds (pumpkin seeds) adds an earthy crunch that is distinctly seasonal, pairing beautifully with the sweet crunch of the brown sugar streusel.

Because these cheesecake/muffins contain a baked cream cheese layer and fresh root vegetables, they actually taste better the next day, served cold, (they are so good cold) as the warm spices and ginger infuse into the cream cheese. This is an added bonus when it comes to all the preparation needed for the turkey feast alone.

In October of 2025, we published a version of this ‘apricot root vegetable’ combination in a cake format. Brion & I just loved it, so this year I though I would bring the idea back to life in a cheesecake form. Worked out great!

Print Recipe
 Apricot Veg Cheesecakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine British
Keyword mini apricot veg cheesecakes
Servings
LARGE
Ingredients
Streusel Crumb Topping
Vegetable Cake
Ginger Cream Cheesecake Filling
Glaze (optional)
Course dessert
Cuisine British
Keyword mini apricot veg cheesecakes
Servings
LARGE
Ingredients
Streusel Crumb Topping
Vegetable Cake
Ginger Cream Cheesecake Filling
Glaze (optional)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Streusel
  1. In a small bowl, whisk together flour, brown sugar & cinnamon. Add cooled melted butter & whisk with a fork to make coarse crumbs. Set aside.
Ginger Cream Filling
  1. In a small bowl, beat softened cream cheese, egg, sugar, ginger & flour just to combine. Set aside.
Cake Batter
  1. Preheat oven to 350 F. Line 8 muffin cups with large paper liners.
  2. Finely dice the apricots & set aside. Peel & finely grate beets. Place between paper towels to absorb some of the juice (and color). Finely grate carrots & parsnips & place in a large bowl. Zest an orange & add to the vegetables in the bowl.
  3. Pour in the syrup, eggs & olive oil & blotted beets. Using a fork, mix batter to just combine. Fold in the flour, spices, baking powder, baking soda & salt.
  4. Add apricots to the bowl along with the nuts/seeds, then mix everything until just combined but DO NOT OVERMIX.
Assembly
  1. Place a scoop of cake batter in the bottom of 8 lined muffin cups. Gently make a small depression in the center of each. Divide the ginger cream filling between the 8 cups placing a generous spoonful in the depression.
  2. Top the filling with the remaining cake batter. Spoon the streusel over each cheesecake/muffin.
  3. Bake about 28-30 minutes or until the cheesecakes test done with a toothpick. Remove from oven & cool 5 minutes in the pan then transfer to a wire rack to cool completely.
  4. If using glaze, whisk powdered sugar with milk, start with a tsp of milk & add more if needed to reach desired consistency. Drizzle over cooled cheesecake/muffins.
Recipe Notes

If you are like me, maple syrup is not something I usually have on hand. Here's a good substitute ... 1/2 cup brown sugar, 1/4 cup water & 1/4 tsp maple extract. Place the sugar & water in a small saucepan. Simmer on low heat, stirring frequently, until sugar is dissolved & mixture thickens slightly, 3-5 minutes. Stir in maple extract (adjust to taste). Allow to cool before using (mixture thickens as it cools).
• I made these a large size but do them in whatever size your occasion calls for.

Couscous Porcupine Meatballs

Couscous porcupine meatballs are an innovative twist on the traditional meatball dish, incorporating the unique texture and taste of couscous. These meatballs get their name because the couscous, added to the beef meatball mixture pokes out of the meatballs once cooked, and hints towards looking like a porcupine! During the Depression era when conservation cooking was needed, an early version of this recipe was created by adding rice (which was cheaper than protein) to ground beef to extend the meat. Versions of this recipe were passed down and changed as Campbell’s condensed soup became the sauce base.

The base of the meatballs is usually a blend of ground meat, often beef or turkey, mixed with seasonings and herbs to create a rich and flavorful profile. The addition of couscous not only adds an interesting texture but also makes the meatballs lighter and more absorbent, allowing them to soak up sauces and flavors from accompanying dishes. This combination creates an amazing contrast in each bite – the tender, juicy meat complemented by the slightly chewy, grainy texture of the couscous.

These meatballs are versatile and can be adapted to suit a range of cuisines and flavors. They can be spiced up with a variety of seasonings, from traditional Italian herbs to garlic and onion powder, or even a dash of cumin. Cooking methods for couscous porcupine meatballs vary, with options like baking, frying, or simmering in sauce, each method imparting a different texture and flavor to the dish.

Print Recipe
 Couscous Porcupine Meatballs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Middle Eastern
Keyword couscous porcupine meatballs
Servings
Ingredients
Meatballs
Creamy Alfredo Sauce
Course Main Dish
Cuisine Middle Eastern
Keyword couscous porcupine meatballs
Servings
Ingredients
Meatballs
Creamy Alfredo Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Meatballs
  1. In a shallow bowl, pour hot water (or chicken broth) over the uncooked couscous, cover for 5 minutes, and fluff with a fork. Let it cool slightly.
  2. In a large mixing bowl, combine the fluffed couscous, ground meat, egg, Italian seasoning, garlic & onion powder, red pepper flakes, salt & pepper. Gently combine mixture making sure not to OVERMIX.
  3. Divide mixture into 20 portions & roll into tightly packed meatballs. The expanding couscous will stick out slightly as it cooks, giving them the signature ‘porcupine’ look.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs & brown on all sides (about 8–10 minutes). They don't need to be fully cooked through yet. Remove & set aside on a plate.
Sauce
  1. In the same skillet, melt the butter over medium heat. Add the minced garlic & cook until fragrant (about 1 minute). Pour in the heavy cream & bring to a gentle simmer.
  2. Stir in the Parmesan cheese & paprika (if using). Allow the sauce to thicken for 3–4 minutes. Place the browned meatballs back into the simmering sauce. Cover the skillet, reduce the heat to low & cook for about 15 minutes, or until the meatballs are cooked through & the couscous is tender.
  3. Garnish with green onions. Nice served with roasted potatoes or over egg noodles.

Oktoberfest Dampfnudel w/ Blackberry & Vanilla Sauce

CELEBRATING OKTOBERFEST (SEPT 19-OCT 4 /2026)

Come Autumn and Oktoberfest celebrations will be cropping up all over Canada.  It’s come to be known as a beer festival in modern culture that lasts for 16 to 18 days from the period between mid or late September lasting until the first weekend of October.

Oktoberfest in Munich, Germany started back in the 1800s and was quite unlike the dancing-on-benches festival of today. The very first Oktoberfest was actually the wedding celebration of King Ludwig I and Princess Therese on October 12th, 1810. During that particular celebration, the citizens of Munich were invited to the party as well and they just never wanted it to end. The ‘Oktoberfest’ tradition has carried on ever since. 

The world’s largest Oktoberfest is held annually in Munich, Germany but Oktoberfest is also quite popular around the world. The largest Oktoberfest celebration in Western Canada is being held for the fourth year here, in our city of Edmonton, Alberta from September 18–26 and October 2+3. Edmonton’s Ice District was transformed into a ‘Bavarian wonderland’ with a 30,000-square foot tent where visitors could sample traditional German dishes, including schnitzels, sausages, sauerkraut, pretzels and strudels provided by local and international chefs. Beer and beverages are being provided by Fahr Brewery, Erdinger, Wild Rose & Big Rock Brewery, Blindman Brewing, Rival Trade Brewing, Troubled Tea/Troubled Monk and Molson Canadian. The all-ages event included a number of family-friendly activities and live music by a mix of traditional German bands and other entertainers.

From pork sausages and roast chicken to potato pancakes and Oktoberfest desserts like Dampfnudel, there’s something for everyone at Oktoberfest.

The connection between the Dampfnudel and Oktoberfest is rooted in Bavarian-style cultural tradition, practical festival dining, and local family heritage. Dampfnudel is a traditional German dumpling that is soft and fluffy on top with a golden, caramelized crust on the bottom. They are served warm, swimming in a rich, creamy vanilla custard sauce and occasionally paired with fruit compotes. While you generally will not find these yeast dumplings inside the high-energy main beer tents, they are a staple at traditional food stalls, coffee tents, and pastry kitchens situated around the festival grounds.

The history of the dampfnudel dates back centuries and is rooted in Southern German folk tradition. According to a famous German legend from the Thirty Years’ War (1618–1648), a Swedish cavalry unit arrived at the small town of Freckenfeld in the Palatinate (Pfalz) region. The soldiers threatened to plunder and destroy the village unless they were given a steep ransom. A master baker named Johannes Muck stepped up to save the town. Utilizing limited resources of flour, water, and yeast, he and his wife frantically cooked 1,286 dampfnudeln to feed the entire hungry army. The soldiers were so satisfied with the hot meal that they spared the town and moved on (the regional variation of dampfnudel popular in the Palatinate, is steamed in salted water and served alongside potato soup or gravy). Today, the town’s historical gate (Dampfnudeltor) features 1,286 stone bumps mimicking the buns, and the dumpling is proudly featured on Freckenfeld’s official coat of arms.

In Bavarian culture, there is a concept called Boden erschaffen (creating a base or lining the stomach) before or during a heavy drinking session. Dampfnudeln are dense, yeast-heavy, carbohydrate-loaded sweet rolls that excel at absorbing alcohol. While savory foods like pork knuckles and pretzels do most of the heavy lifting during the day, the dampfnudel acts as the ultimate evening comfort food. It satisfies sugar cravings induced by hours of drinking while mitigating the effects of the strong Oktoberfest beer on the stomach.

At a festival that serves millions of people in just over two weeks, efficiency is key. However, dampfnudel cannot easily be pre-made or mass-produced in a factory because they dry out and lose their signature pillowy texture. To maintain authenticity, Oktoberfest dessert kitchens and specialized bakery stalls set up massive, heavy-lidded steaming stations. They bake fresh batches continually throughout the day. The resulting scent of caramelized sugar, warm yeast, and bubbling vanilla sauce wafts through the fairgrounds, acting as a natural magnet for hungry festival-goers looking for an alternative to roasted meats.

Brion & I are acknowledging the tradition today with some Oktoberfest Dampfnudel with blackberry & vanilla sauces. Festive flavor in every bite!

Print Recipe
 Oktoberfest Dampfnudel w/ Blackberry & Vanilla Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine German
Keyword dampfnudel
Servings
Ingredients
Dampfnudel
Blackberry Sauce
Vanilla Sauce
Poaching Liquid
Course dessert
Cuisine German
Keyword dampfnudel
Servings
Ingredients
Dampfnudel
Blackberry Sauce
Vanilla Sauce
Poaching Liquid
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. Warm the ⅔ cup of full-fat milk until it is lukewarm. Stir a pinch of sugar into the warm milk, then stir in the yeast. Leave it undisturbed for 5 to 10 minutes until a frothy.
  2. In a large mixing bowl, combine flour & the remaining ½ cup sugar. Make a well in the center. Pour in the frothy yeast milk, lightly beaten eggs, & melted butter.
  3. Using your hands, bring the ingredients together into a rough dough. If the dough feels too wet, sprinkle in an extra tablespoon of flour. If it feels too stiff, add a tiny splash of extra milk.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 10 minutes until it forms a soft, smooth, elastic skin. Flatten the dough slightly, scatter the finely grated lemon zest on top & knead for another minute until evenly distributed.
  5. Grease a bowl with a small amount of vegetable oil. Place the dough ball inside, turning it once to coat it in the oil. Cover the bowl tightly with plastic wrap or a clean damp towel. Leave it to rise in a warm, draft-free area for 1 to 1 1/2 hours until it has visibly doubled in size.
Blackberry Sauce
  1. Meanwhile, put blackberries, orange juice, sugar & a pinch of cinnamon directly into a medium saucepan. Place the pan over medium-high heat & stir gently until the sugar completely dissolves and the liquid starts to bubble. Lower the heat to a gentle simmer & cook for 8 to 10 minutes. Use the back of a wooden spoon or a potato masher to lightly crush the blackberries to release their juices. The sauce is ready when the berries are soft & the liquid has reduced into a glossy, pourable sauce. (Note: Blackberry seeds are quite large. If you prefer a completely smooth sauce, press the finished mixture through a fine-mesh sieve with a spoon before serving). Keep the sauce warm or let it cool slightly to serve at room temperature. Set aside.
Vanilla Sauce
  1. Heat the milk & cream in a heavy-based saucepan over a medium heat to just below boiling point then remove from the heat. In a large bowl, whisk the egg yolks, vanilla, flour, sugar & cardamom together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth & thick enough to coat the back of a spoon. Remove from the heat & set aside. Cover the surface of the sauce with cling film, to prevent skin forming.
Shape & Rise Dumplings
  1. Gently press your fist into the center of the risen dough to deflate it & knock the large air bubbles out. Turn the dough onto a lightly floured surface. Divide it evenly into 12 separate pieces. Roll each piece against the counter using a cupped hand to shape them into smooth, tight balls.
  2. In a large, cold, non-stick sauté pan, add the POACHING LIQUID ingredients. Place the pan over medium heat for about 5 minutes, stirring until the butter melts & the sugar dissolves completely. Remove from the heat. Place the 12 dough balls into the warm liquid, leaving a bit of space between them. They must all sit flat on the base of the pan. Cover the pan with its tight lid & let them sit off the heat for 15 minutes. They will expand & puff up.
Steam/Caramelize
  1. Place the tightly covered pan over a low-to-medium heat setting. Cook covered for 25 to 30 minutes. CRITICAL RULE: Do NOT open the lid at any point during these 30 minutes. If you lift the lid, the trapped steam will escape instantly, causing the pillowy dumplings to collapse and turn dense.
  2. Toward the end of the cooking time, you will hear a distinct crackling or sizzling sound. This means the milk liquid has fully evaporated & the dumplings are beginning to fry in the remaining butter & sugar. Once the 30 minutes are up, remove the lid. Cook for an additional 5 to 10 minutes. The tops will remain snowy white & pillowy-soft, while the heat fries the bottom of the dumplings into a rich, dark-golden, crunchy caramel crust.
  3. Carefully lift dampfnudel out of pan with a spatula & serve immediately with warm blackberry & vanilla sauces.

Apricot Chicken & Orzotto

Apricot chicken is a retro 1970s comfort food originally made from chicken, apricot nectar and French onion soup mix. Traditionally served over plain boiled rice, modern upgrades have combined the two concepts into an ‘apricot chicken orzotto’, infusing orzo pasta directly with the sweet-and-savory onion and apricot reduction utilizing creamy Italian rice/pasta methods.

The ‘creator’ of apricot chicken, and when it was created, is up for debate, but the idea was helped along by the manufacture of apricot nectar, which started in the late ’40s, and the invention of Lipton Company’s dried onion soup mix in the US in 1952. 

By the time the ’70s rolled around many households were filling their baking dishes with this hearty sweet and savory dish featuring the classic three ingredients.  

It’s such a versatile dish, it’s easy to see why you would want to re-invent the dish with new flavors. People are now experimenting with adding curry powder, apricot jam, coriander, cayenne pepper, Dijon mustard, leek and celery to their apricot chickens.

Print Recipe
 Apricot Chicken & Orzotto
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword apricot chicken orzotto
Servings
Ingredients
Chicken
Apricot Orzotto
Course Main Dish
Cuisine American
Keyword apricot chicken orzotto
Servings
Ingredients
Chicken
Apricot Orzotto
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chicken
  1. Rub chicken breasts with oil & spices. Grill over medium-high heat until charred & cooked through, about 6-7 minutes per side, until an internal temperature of 165 F. is reached. Let rest keeping warm.
Apricot Orzotto
  1. Mix warm vegetable broth & apricot puree together in a small pot over low heat. Keeping this liquid mixture warm ensures the orzo cooks evenly.
  2. Melt 1 Tbsp of butter with the olive oil in a large skillet over medium heat. Add the sliced leek & cook for 2 to 3 minutes until translucent & soft. Add the dry orzo pasta directly to the skillet. Stir constantly for 1 to 2 minutes until the pasta grains are well-coated & smell slightly toasty.
  3. Pour in the dry white wine (veg broth). Stir continuously until the orzo completely absorbs the wine, which takes about 1 minute. Add 1 cup of the warm apricot-broth mixture to the orzo. Reduce the heat to medium-low so it gently simmers. Stir frequently to release the starches.
  4. Once the liquid is mostly absorbed, add another ladleful of broth. Repeat this process for 12 to 14 minutes, stirring often, until the orzo is tender & nestled in the thick, creamy sauce.
  5. Remove the skillet from the heat source. Vigorously stir in the remaining 1 tablespoon of butter, grated Parmesan cheese (or cheese of choice), fresh thyme or basil leaves until completely melted & glossy. Taste the orzotto & season generously with salt & black pepper to balance the fruit's sweetness.
Serving
  1. Place apricot orzotto on a serving platter. Slice grilled chicken breasts & place them on top of orzotto. Serve immediately.