Ham & Olive Bread with ‘Spanish’ Omelettes

About six years ago, I tasted this popular French cake au jambon et aux olives for the first time.  The word ‘cake’ in France refers to a baked savory cake made with ham, olives and cheese. They are exclusively rectangular in shape and made in a bread pan. The texture is between a bread and a cake, making it it good for picnics, cubed as an appetizer with drinks or served with a soup or salad.

This savory cake/bread has endless possibilities when it comes to ingredients. Apart from the original ham, olives and cheese, you can use cooked chicken, sun-dried tomatoes, zucchini, mushrooms, sweet corn kernels, spinach or really any personal choice you have. Well wrapped, it will keep for a few days in the fridge, reheating it or just enjoying it cold.

In this recipe I used  a mix of black and green olives, ham, bacon and a Gruyere/mozzarella cheese combo. I decided to pair it with a Spanish omelette which complimented the savory bread well. The ‘cake’ I had the opportunity of trying the first time was made by a ‘very’ French lady. It set the bar high for my own to turn out as good. We loved it so I guess this recipe is a ‘keeper’.

Print Recipe
Ham & Olive Bread with Spanish Omelette
Instructions
Olive Bread
  1. In a skillet, saute finely chopped onion with bacon until slightly cooked. Drain on paper towels to avoid soggy dough. Slice olives & chop parsley & ham.
  2. Preheat oven to 350 F. Butter a 9 X 5-inch loaf pan. In a large bowl, whisk together wine, oil, eggs & salt. In another bowl, sift flour & baking powder. Stir into liquid mixture along with rest of the ingredients. Pour into prepared loaf pan & bake about 1 hour or until bread tests done.
Omelette Topping Sauce
  1. In a saucepan, heat olive oil & saute onion for 3-4 minutes. Add green pepper & garlic; continue to cook another 3-4 minutes. Add tomato sauce, salt & pepper; reduce heat & simmer about 5 minutes. Remove from heat, cover & set aside to keep warm.
Omelettes for Two
  1. Grate cheese; set aside. Slice onions, zucchini & mushrooms, On a medium-hot griddle, saute vegetables just until tender crisp in 1 tsp of butter. Remove to a dish until ready to use. In a small bowl, whisk eggs with salt & pepper. Make 2 circles of beaten eggs on griddle. Top each with 1/2 of refried beans, veggies & grated cheese. Carefully fold each omelette in half enclosing filling; add a tiny bit of water to the griddle (in between the omelettes) & cover with a large lid. When omelettes are cooked remove to serving plates & top with the tomato sauce. Serve with warm olive bread.

Parmesan-Shrimp Bread Sticks with Broccoli Cheddar Soup

It seems we never get enough of taking just about anything we do to the next level. Case in point would be pizza dough. It started as a very thin, crispy crust and evolved into whatever thickness you wanted to make it. Enter the ‘stuffed’ crust with a ring of cheese encased in the outer edges of your pizza! Then, of course, the actual pizza fillings can be virtually anything that you choose or have available.

Bread sticks, on the other hand, aren’t something that have remained unscathed either. Probably the original simple design was ‘grissini’ (as they are known in Italy). Today’s bread sticks come in many forms from super crispy, thin ones to the larger ones often served with spaghetti and used to mop up excess sauce. Now, here’s where it gets one step better. Enter ‘homemade stuffed’ bread sticks. For inspiration all you have to do is think about all of your pizza toppings. Use them as options for either mixing into your dough or actually stuffing into a bread stick.

Being shrimp and Parmesan lovers, the natural thing for me to do was  incorporate both into some bread sticks. The next step was to pair them with a nice light broccoli-cheddar soup. A match made in heaven even if I do say so myself.

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Parmesan-Shrimp Bread Sticks with Broccoli Cheddar Soup
Course Lunch, Main Dish
Cuisine American, Italian
Servings
Ingredients
Course Lunch, Main Dish
Cuisine American, Italian
Servings
Ingredients
Instructions
Parmesan Shrimp Bread Sticks
  1. Combine all ingredients, in the order listed, in a bowl of a stand mixer fitted with a dough hook. Mix on medium-low until the dough comes together. Continue to mix on medium-low for 5 minutes to knead. Dough is ready when it is stretchy & smooth. Transfer the dough to an oiled bowl, cover with plastic wrap & allow to rise for about an hour or until doubled in bulk.
Bread Stick Filling
  1. Peel, devein & slightly chop raw shrimp; place in a bowl. Grate & slightly chop fresh Parmesan cheese. Combine oil, minced garlic, spices & Parmesan cheese with chopped shrimp.
  2. Preheat oven to 425 F. Line a baking sheet with parchment paper. Punch dough down; on a lightly floured work surface, press dough into roughly an 8 X 12-inch rectangle. Top with shrimp filling & sprinkle with dill weed. Slice lengthwise into 8 strips; fold each strip in half enclosing filling. Twist each strip slightly & lay on baking sheet. Top each bread stick with some grated mozzarella cheese (or you could put it on as soon as they come out of the oven). Bake for 7-10 minutes or until golden brown. Serve warm with soup.
Broccoli-Cheddar Soup
  1. In a large saucepan, saute onion & garlic in olive oil until tender. Stir in flour; cook for 1 minute. Gradually whisk in broth. Bring to a boil; cook & stir for 1-2 minutes or until slightly thickened.
  2. Add the broccoli, tarragon, thyme & pepper; return to a boil. Reduce heat; cover & simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered 5 minutes longer. Remove from heat; cool to room temperature.
  3. In a blender, process about half of the soup until smooth. Return to saucepan; heat through. Reduce heat. Add 100 grams of cheese; stir just until melted. Serve immediately, garnishing with remaining cheese.
Recipe Notes
  • When time is of the essence and you need to speed up the process, use a tube of purchased refrigerated pizza or bread stick dough instead of making your own. 

Pork Medallions w/ Apricot Brandy Sauce

This is a meal that has a lot of interesting flavors going on. First you are marinating dried apricots and figs in brandy, then rubbing the pork medallions with a cumin-ginger spice combo.

Some years ago I became interested in using the cumin spice. If you have not yet tried it, the flavor is very distinctive. It could be described as slightly bitter and warm with strong, earthy notes. Cumin is an essential ingredient not only in Mexican and Southwest-inspired dishes but in the more trendy foods of North Africa, India and the Middle East. This delicate looking annual plant has slender branched stems. It is fast growing, with tiny white flowers that yield the cumin seeds. Farmers have to manually harvest the seeds by pulling the whole plant out of the ground and thrashing the seeds off of the plant onto a sheet. They are then sun-dried and hand sifted over a screen to separate out stems and twigs.

Although you need very little cumin in most recipes, it gives a great flavor. Like most spices, you must develop a taste for it to really enjoy it.

Print Recipe
Pork Medallions w/ Apricot Brandy Sauce
Instructions
  1. In a small bowl, marinate figs & apricots in brandy. Slice pork tenderloin into medallions. Combine cardamom, cumin, ginger, salt & pepper in a plastic bag; add pork medallions & toss to evenly coat with spice rub.
  2. In a large skillet, heat oil over medium-high heat. Add pork, brown nicely on each side & remove to a plate. Return skillet to medium-LOW heat & add butter & onions. Gently saute onions for 5 minutes; add figs & apricots but NOT brandy. Saute 1 more minute.
  3. Turn heat back to medium-high & pour in the brandy & allow to simmer 1 minute. Add chicken broth & return pork to skillet. Cover & cook until pork medallions still have a hint of pink. Best to not overcook.

Pumpkin Seed Crusted Pork Chops

The quintessential food of Autumn, the pumpkin, is actually a Mexican native as well as an ancient food staple.

Thinking about Autumn itself, gives us the opportunity to recognize beautiful ‘moments’ in an imperfect world. Fall is an especially ‘magical’ season that is often overlooked with its stunning foliage,mild weather and pumpkin ‘everything’ food fare. It’s when the green around us is replaced by vibrant orange, bright red and golden yellows. We need to discipline ourselves to linger even if its just for a moment on those things so they will be embedded in our memory like a snapshot in a tattered scrapbook. Soon the color disappears as the frosty white takes its place as time slips away.

These symbolic associations are powerful reminders that Mother Nature has an incredible influence on our lives. 

In keeping with ‘all things pumpkin’, I am making some pumpkin seed crusted pork chops today. Pumpkin seeds, also called pepitas by the Mexican-Spanish.  Pepita de Calabaza, meaning ‘little seed of squash’, were actually discovered by archaeologists in caves in Mexico. Aztec cultures used them as both a ritual offering and food.

We found these pork chops real good with the pumpkin seeds giving them a real earthy, nutty flavor.

Print Recipe
Pumpkin Seed Crusted Pork Chops
Course Main Dish
Cuisine American, European
Servings
Ingredients
Course Main Dish
Cuisine American, European
Servings
Ingredients
Instructions
  1. In a food processor, combine pumpkin seeds (saving a few whole ones for garnish), panko breadcrumbs & salt. Pulse for a couple of seconds then add melted butter & parsley; pulse a second more.
  2. Arrange 3 bowls on work surface. Put flour in first bowl, whisked eggs in second bowl & pumpkin seed mixture in third bowl. Coat pork chops in flour, shaking off any excess then dip in eggs & last in the pumpkin seed mixture, pressing down on both sides.
  3. Preheat oven to 350 F. In a skillet, heat olive oil & brown pork chops lightly on both sides. Place pork chops on a roasting tray & bake for 12-15 minutes. Allow pork to rest 5 minutes before serving. Sprinkle with a few whole pumpkin seeds as a garnish.

Stuffed Turkey Breast with Butternut Squash & Figs

HAPPY THANKSGIVING DAY!

In Canada, we celebrate Thanksgiving Day on the second Monday in October. Although, we seem to be more connected digitally than emotionally, it is a day meant to bring us together with our families and friends sharing in a thanksgiving meal.

Thanksgiving is about being grateful for having a roof over our heads, safety and security as we move about in our daily lives, clothes to keep us warm and for the family and friends we love and cherish.

Gratitude is not something that we talk about or think about but more about humanity. It is not just about what we do, but about who we are.

Most of us here in Canada, have far more things to be grateful for than not. I have fond memories of my wonderful parents, carefree childhood days with my siblings, having enjoyed a successful career, a loving husband, our home, the many wonderful world travels we have been able to enjoy together, but above all we are both in relatively good health. It is so important to just take the time and appreciate the blessings in our lives and make every day count.

 

Print Recipe
Stuffed Turkey Breast with Butternut Squash & Figs
Instructions
  1. In a large skillet, heat olive oil. Add onions & saute for 2 minutes, until golden. Add butternut squash & 2 Tbsp water to cover; cook on low heat for 10 minutes. Remove lid & add figs, garlic, zucchini, salt , sage & pepper; cook for another 3-4 minutes. Set aside to cool.
  2. Cut a pocket into the sides of the turkey breast tenderloins, do not cut all the way though. Season the inside of the turkey with salt. Stuff breasts with squash mixture. Wrap each breast with bacon slices.
  3. Preheat oven to 325 F. Place turkey in a roasting pan fitted with a wire rack in the bottom. Roast for about 1 hour until meat thermometer reads 170 F. Remove from oven & allow to sit for 20 minutes, covered loosely with foil. Slice & serve.

Baked Patacones with Guacamole

Until Brion and I had spent time living in Ecuador, I had never paid any attention to plantains. Really more of a vegetable than a fruit, plantains are larger and firmer than their banana relative but not sweet. They must be cooked to become palatable. With their bland, starchy, somewhat potato-like flavor, plantains take well to many cooking methods.

On one of the first meals we ate in a restaurant in Ecuador, I experienced the flavor of ‘patacones’. I had ordered an Ecuadorian ceviche and they were served as a side dish. The taste was like a potato chip but had almost a corn flavor. At the time I didn’t know what they were but the taste was definitely one that stayed with me.

In regions that compete for its origin, this specialty appears under two distinct names depending on the country. They are called  patacones in Ecuador, Columbia, Costa Rica and Peru. In Cuba, Nicaragua, Puerto Rico and Haiti they are called  tostones and in West Africa, just simply plantain chips.

The unripe plantain is traditionally prepared with a deep-frying method. The frying is done twice to ensure a crispy chip. You first peel the green plantains and slice them. Then the chips are fried on both sides, removed from the oil and blotted on paper towel. The tostones or patacones are now flattened somewhat and re-fried to provide extra crispiness. Salt may be used to add flavor to the chips. The thicker version (patacones) should be served hot or warm and are nice eaten with guacamole, garlic sauce, grated cheese or as a side dish.

As always, in my quest to bake rather than deep fry, I decided to make some patacones in the oven today. To add some guacamole = yum!!

Print Recipe
Baked Patacones with Guacamole
Instructions
Baked Patacones
  1. Preheat oven to 375 F. Line a baking sheet with aluminum foil. Slice plantain into 1-inch thick slices. Place on baking sheet & drizzle with olive oil. Sprinkle with salt.
  2. Bake for 10 minutes. Remove from oven & with the end of a glass, 'squash' each piece down flat. Thinner = crispier. Place back in the oven for another 10 minutes or until crispy to your liking. Serve with guacamole.
Guacamole
  1. In a small bowl, mash avocados. Add minced red onion, chopped sun-dried tomatoes, garlic powder, lemon juice, salt & pepper. Combine thoroughly & serve.
Recipe Notes
  • Just for interest, the special or tradional tool used to flatten plantain slices is called a 'tostonera'.

Corned Beef & Cabbage Pizza

CELEBRATING OKTOBERFEST!

Even if it is a little hard to admit summer has ended and fall is officially here, Oktoberfest seems like a great little celebration to ease into the coming winter months.

Oktoberfest began as a wedding celebration more than 200 years ago in Munich, Germany, when Bavaria’s, Crown Prince Ludwig married Princess Therese of Saxony-Hildburghausen on October 12,1810. The wedding was celebrated with multiple days of drinking, feasting and horse races. Everybody had so much fun that it was resolved to repeat the celebration, which has been done, every year since.

Beer enthusiasts from all over the world flock to Munich for Oktoberfest, where they feast on everything from steins of beer to plates of sauerkraut, bratwurst, cabbage rolls, sausage and wiener schnitzel. Bavarian music fills the air to promote the fun atmosphere of Oktoberfest.

While the true celebration has to be experienced in Munich, there are actually some great Canadian events that try to duplicate the festivities without having to travel abroad. In different parts of the country this is a fun and social sampling event featuring many local craft and authentic Bavarian breweries as well as authentic food, Oktoberfest music, dancers, games, etc..

To acknowledge this holiday we are having a corned beef, cabbage & potato pizza with a rye bread crust. It seems a good mix of German-Canadian food to me ?!

Print Recipe
Corned Beef & Cabbage Pizza
Instructions
Rye Pizza Crust
  1. In a bowl, combine flours & salt. Pour 1/2 cup water into a microwave-safe bowl; heat for 30 seconds. Stir brown sugar into water until dissolved; add yeast & stir. Let mixture stand about 10 minutes, until bubbly. Pour yeast mixture into flour mixture. Pour remaining 1 cup of water into microwave-safe bowl; heat for 30 seconds.
  2. Stir olive oil into warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth & holds together. Form dough into a ball & place in a buttered bowl. Cover with a tea towel & let rise in a warm place about an hour or until doubled in size.
Fillings
  1. Preheat oven to 425 F. Toss thinly sliced potato with 2 Tbsp olive oil in a plastic bag. Combine paprika, rosemary, garlic powder, salt & pepper; add to potato slices & toss again. Roast in a single layer on a baking sheet about 10-15 minutes. In a skillet, add sauerkraut with juice & diced onion. Simmer for a few minutes until onion is tender. Drain well; set aside to cool slightly.
Assembly
  1. Punch down dough. Sprinkle a 14-inch pizza pan with cornmeal & press dough out to fit pan. Top crust with monterey jack cheese, corned beef & onion/sauerkraut mixture. Lay roasted potato slices to cover pizza then sprinkle with mozzarella & Parmesan cheeses. Bake pizza for 12-15 minutes or until golden & crispy. Once pizza is done baking, drizzle with Russian dressing & slice.

Pork & Pepper Quiche Cups w/ Onion Mushroom Twists

When I think of stuffed peppers, quiche never ever came to mind. I have always enjoyed quiche anytime of day, with or without crust. The idea of using a pepper as your ‘crust’ certainly puts a new twist on the traditional quiche.

I wanted to make these pepper cups for a supper meal and since there was no pastry involved here, bread sticks seemed like a good accompaniment.

Quiche is like making pizza– there are no limits to what the filling can consist of. For our meal today, I just put together a variety of items I had on hand for both the quiche and bread stick twists. It turned out to be real enjoyable and so easy.

Print Recipe
Pork & Pepper Quiche Cups w/ Onion Mushroom Twists
Instructions
Onion-Mushroom Twists
  1. In a skillet, saute mushrooms & onion in butter until tender. Add thyme & salt; cook 1 minute longer or until blended. Remove from heat & cool slightly. Roll pizza dough into a 16 X 8-inch rectangle. Sprinkle cheese on half of the dough, then top cheese with HALF of the mushroom/onion mixture. Fold un-topped half of dough over topped side; slice into 8 strips to form twists.
  2. Preheat oven to 375 F. Line a baking sheet with parchment paper. Carefully lift & twist each strip before placing on baking sheet. Sprinkle with garlic powder & salt to taste. Bake 12-15 minutes or until golden brown.
Pepper Quiche Cups
  1. In a skillet, place ground pork, water, salt, rubbed sage, black pepper, red pepper flakes & ground ginger. Stir-fry until no longer pink. Remove from heat & drain on paper towel. Chop sun-dried tomato pieces & shred cheese.
  2. In a large measuring cup with a spout, place 1/2 & 1/2 milk, salt & pepper. Add eggs & beat well. Remove stems, seeds & membrane from peppers & stand in a roasting dish that will hold them upright & level. Divide cooked pork, remaining mushroom/onion mixture & sun-dried tomatoes.
  3. Top each pepper with some grated cheddar, then carefully pour in the milk/egg mixture. Bake until eggs are set. If you prefer, 'float' a piece of foil over peppers for the first part of the baking time. It will help the cheese not to over bake.

Salmon with Roasted Figs & Braised Fennel

Figs, another symbol of Autumn, begin to ripen in late summer. Native to European and Middle Eastern regions but today are widely available around the world. This tear-drop shaped fruit is singular in appearance and flavor. From their characteristic perfumed fragrance to their fragile skin, that is often slit from ripeness, revealing drops of honeyed nectar.

I love the sweet earthiness of figs with all their little seeds, whether they are fresh or dried. Any recipe that calls for peaches, pears, prunes or dates can be substituted successfully with figs. Pairing them with the aromatic anise flavor of fennel is a great compliment to salmon as well as other entrees or baking.

Fennel has been a favorite of Italians for many years due to its mild sweet anise flavor. All parts of the fennel plant, including the bulb, stalk, leaves and seeds are edible.

This recipe is simple but has a wonderful flavor. We enjoyed it served over Jasmine rice.

Print Recipe
Salmon with Roasted Figs & Braised Fennel
Instructions
Fennel
  1. Preheat oven to 375 F. Cut outer leaves of fennel off & discard. Remove stalks, reserving a few fronds for garnish if you wish. Cut the fennel into quarters leaving root in tact. Place a large oven-proof pan over medium-high heat. Add olive oil & allow to heat. Place fennel into the pan ; cook & sear to a golden brown, about 3-4 minutes. Season with salt & pepper & add the chicken broth. Place in preheated oven & roast for about 10 minutes or until slightly soft but still holding quite a bit of firmness in center.
  2. In a small saucepan, combine honey, vinegar & chili powder. Heat & simmer for 3 minutes. Quarter figs & place them on a baking sheet. Drizzle figs with the honey mixture. Place in the oven & roast for 4 minutes or until warm, bubbly & caramelized but still holding their shape.
Salmon
  1. Season salmon fillets with salt & pepper. In a large non-stick skillet, add vegetable oil & heat. Place salmon in skillet & fry on each side until flesh is opaque & translucent in the center. Do not overcook. Serve immediately with the roasted caramelized figs.

Grilled Chicken Breast with Fresh Cherry Chutney

That great little cherry tree of ours just keeps on giving. Since we have a water fountain in our yard, the birds are definitely around but there seems to be well enough cherries for them and us. As I’ve mentioned in earlier blogs, this fruit is not the sweetness of the well-known Bing cherry but more a semi-sweet flavor. It is just perfect for baking, jams, jellies or in a cherry liqueur.

Over the years, I have come to really enjoy the flavor of chutneys. I realize it gets a little murky when you bring up the subject of salsa, relish or chutneys. Here’s a mini clarification just for interest.

Salsa is usually mixtures of raw vegetables and/or fruits. Sometimes they contain onions, herbs and chili peppers or with just fruit and various seasonings.

Relish has the ingredients usually cut finer and are cooked with a good quantity of sweetness.

Chutney is almost always cooked and can contain fruit and vegetables. They most often are made with aromatics like ginger root, cinnamon, cloves, chilies and herbs.

All are served cold or at room temperature. Their uses are endless such as an accompaniment to grilled foods, fillings in burritos, toppings for salads or served with cheese, corn chips, pitas or crisp breads.

The flavor and gorgeous color of the cherries made a real nice chutney for these grilled chicken breasts. 

We thought it might be nice to share some of the seasonal beauty we enjoyed in our yard this season. I hope you will enjoy looking at our pics. You can also view them in a larger size by going to our Facebook site: Good Food And Treasured Memories.

 

 

Print Recipe
Grilled Chicken Breast with Fresh Cherry Chutney
Instructions
  1. In a saucepan, combine cherries, red onion, basil, balsamic vinegar, honey & salt. Bring to a gentle simmer & cook for about 3-5 minutes. Stir in cornstarch/juice mixture & simmer until slightly thickened. Remove from heat & set aside.
  2. Between 2 sheets of plastic wrap, gently pound chicken breasts to uniform thickness. Brush both sides of breasts with olive oil; season with salt & pepper. Grill on BBQ or in a saucepan on the stove until nicely browned on each side & cooked through. Serve with Cherry Chutney.