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.
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.
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.
Root vegetable desserts aren’t exactly a new concept. Incorporating vegetables such as beets, asparagus, mushrooms and sweet potatoes can lend themselves to new creative dessert ideas if you start thinking ‘out of the box’.
Parsnips, traditionally used in savory dishes, can bring a subtle sweet tenderness to your baked goods. When roasted or sauteed, their sugars caramelize richly and are well complemented by a variety of seasonings such as orange or lemon zest, ginger and cardamom.
As the autumn weather turns cooler, root vegetables like carrots and parsnips convert their starch to sugar. After a few fall frosts, parsnips develop a higher sugar content than those harvested before the freeze.
My original idea was to make a loaf cake with shredded raw parsnips as you do with carrots when making a carrot cake. Knowing how sweet they become when roasted, I decided to do that first. If you have any roasted parsnips leftover from a previous meal they would work just great.
I realize parsnips are not for everyone. It probably seems a bit odd to make them the ‘star’ in dessert but I have to say we both loved this cake. The tart sticky lemon frosting was truly the ‘icing on the cake’.
Preheat oven to 350 F. Peel parsnips & quarter lengthwise; remove core. Chop into medium size pieces & place in a plastic bag. Add a little veg oil & shake to distribute evenly. Line a baking sheet with foil; place parsnips on it & sprinkle with salt & pepper. Bake until soft, about 20 minutes. Remove from oven & allow to cool, then puree in food processor.
Line a 9 x 5-inch loaf pan with parchment paper.
In a bowl, combine flour, baking powder & salt. Using a mixer, beat eggs & sugar together. Add parsnip puree, oil, sour cream, vanilla & spices. Fold in flour mixture, combining gently until well incorporated. Fold in walnuts & chocolate, creating a marble appearance ONLY.
Pour batter into loaf pan & bake for about 40 - 45 minutes or until it tests done. Remove from oven & cool slightly before topping with frosting.
While cake is baking, combine cream cheese, powdered sugar, lemon zest & extract in a small bowl. With hand mixer, beat until smooth. Frosting will be thick & sticky. Top loaf cake while it is still slightly warm. Slice when cool & serve.
I had personalized the spices in this cake but if my combination doesn't appeal to you, simply use 1/2 tsp each nutmeg & cloves with a teaspoon of cinnamon instead.
When purchasing parsnips, look for the small to medium size. Large parsnips are often bitter & have an undesirable woody quality.
Once again, the last long week-end of summer has arrived. Here in Canada, families with school age children, take it as the last chance to travel before the end of summer. Others enjoy the company of family and friends at barbecues, picnics, fairs, festivals and fireworks displays. Canadian football fans may spend a large portion of their week-end watching the Labour Day Classic matches live on television. Whatever your choice of relaxation is, you know good food will be a part of the holiday.
For some reason, the classic Reuben sandwich came into my thoughts for a tasty choice. If you’re barbecuing, it can be wrapped in foil and heated on the grill. If a picnic is your preference, add a nice potato salad and of course, a beer. Perfect, easy and delicious!
I can’t quite remember when my love for sandwiches began. I have memories of my brother and I having cold, leftover mashed potato sandwiches with my mother’s homemade bread after school.
The Reuben sandwich turns 104 this year. Its origin has definitely be contested, but it is universally acknowledged as an American invention. It brings together Irish corned beef, Jewish rye bread, German sauerkraut, Swiss cheese and Russian dressing to create the perfect balance of interesting flavors and textures.
In a colander, rinse & drain sauerkraut. In a large skillet, melt butter; stir in caraway seeds, salt & pepper. Add diced onion & saute for 3 minutes; add sauerkraut & combine well. Continue to saute, stirring frequently for 6 minutes; remove from heat & set aside.
Butter one side each of 8 slices of bread. Divide shredded cheese, corned beef & sauerkraut between 4 of the slices (on the unbuttered side) Top with remaining 4 slices. Heat an electric griddle to 350 F. Transfer sandwiches to griddle & grill until cheese is melted. Remove from griddle on to serving plates; lift top slice of bread from each sandwich & drizzle with Russian dressing. Close Reuben & slice. Serve with pickles & potato fries or chips.
Thousand Island & Russian dressings are similar. If you want to make your own Russian dressing just add 1/2 cup chili sauce to 3/4 cup Thousand Island dressing for a simple fix.
Shrimp makes for a unique and elegant twist on a stuffed baked potato. For most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them, with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.
I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the Stuffed Baked Potato to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with the cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover.Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.
For Canadians, barbecue season lasts until the first snow falls (sometimes even a bit after). This is a meal that can easily be cooked on the BBQ as well as in the oven and it is soooo– good!
Preheat oven to 400 F. Rub potatoes with oil & place on a baking sheet. Bake about an hour or until soft to the touch. Let stand until cool enough to handle. Cut a slice off the top of each potato lengthwise. Scoop out pulp, leaving a thin shell. Place pulp in a large bowl & mash.
In a small skillet, fry bacon until crisp. Drain on a paper towel & crumble. Saute green onions in 1/4 cup butter until tender. In a small dish, stir Ranch dressing powder (mix) into sour cream & add to potato pulp along with milk, salt & pepper. Fold in half of the cheese. Divide mixture between potato shells & drizzle with remaining butter. Place baking pan on BBQ where the heat is lower & warm potatoes through while shrimp is cooking.
In a foil BBQ pan, Gently combine shrimp, olive oil, garlic, oregano, basil, parmigiana-reggiano, salt & pepper. Roast until pink, firm & cooked through, about 6-8 minutes.
On each serving plate, place a stuffed potato, top with shrimp & garnish with crumbled bacon & remaining cheese.
Main course salads can be very satisfying with a variety of bright and ‘sassy’ flavors. Even salads that seem elaborate are usually just imaginative combinations of simple ingredients.
Summer is salad time! Gardens, farmers markets and supermarkets are bursting with fruits and veggies. Easy to make, salads are perfect for those days we want something that doesn’t require turning on the oven.
This salad uses that interesting little ‘Enoki’ mushroom. The white, long and slender mushroom has an unusual delicate, fruity flavor with a crunchy texture. Most often they are eaten in salads and sandwiches or quick cooked in stir-fries. The Enoki mushroom is native to both North America and Eastern Asia.
This is a very simple pairing of lettuce, smoked turkey, fruit and Enoki mushrooms with either a raspberry or strawberry vinaigrette. No big list of groceries required!
Salad with Smoked Turkey, Strawberries & Enoki Mushrooms
Today, July 25th, is my sister Loretta’s birthday. I am truly grateful for having the privilege of Loretta in my life. More than family, she has always been a friend. Her support, encouragement and selfless love have always been a constant throughout my life. Loretta and her precious little Dachshund ‘Amigo’, have spent a lot of time over the years ‘house sitting’ for Brion and I so we could enjoy some holiday time. Her own ‘personalized’ bedroom at our house is there any time they can come to visit.
Loretta shares our love of seafood, so I’m making a shrimp etouffee for supper. This year, we have the pleasure of Loretta & Amigo being here with us on this date, making the meal extra special.
The word etouffee means ‘smothered or braised’. Classic seafood etouffee consists of butter, flour for a roux, onion, celery, green pepper, garlic & salt. One constant always remains in any etouffee and that is that it served over a plate of hot rice. Etouffee starts with roux, the color tends to be warm brown and most often butter is used rather than oil. The sauce will benefit greatly from using a shrimp stock.
HAPPY BIRTHDAY, LORETTA!
OUR FAMILY CELEBRATES YOU WITH LOVE ON YOUR SPECIAL DAY
Remove shrimp shells (heads & tails) & devein. Rinse shrimp & lay on paper towels & refrigerate. In a saucepan, pour chicken stock over shrimp shells & bring to a boil. Allow to a simmer & cook for 10-20 minutes; remove from heat. Pour stock through a wire-mesh strainer over a measuring cup. Add a little water if needed to equal 1 1/2 cups.
In a small bowl, whisk together SPICE BLEND mixture
In a heavy skillet, melt butter; sprinkle with flour & stir quickly to combine butter & flour evenly into a thick, smooth roux. Continue cooking, stirring often, as the roux turns from white to golden brown, about 2 minutes. Add spice blend, onion, green pepper, celery & garlic & stir quickly, mixing the vegetables into the roux. Cook until everything is fragrant & softened, 1-2 minutes more.
Slowly add the stock, stirring & scraping to mix it in evenly. When the sauce is bubbling & boiling gently, lower the heat. Cook, stirring now & then, until sauce is thickened & smooth, about 15 minutes.
Scatter in the shrimp & allow them to cook undisturbed until the sides are turning visibly orange to pink, about 1 minutes. Toss well & continue cooking, stirring often, until the shrimp are pink, firm & cooked through & nicely flavored by the sauce. Add green onions & parsley; stir well. Transfer the etouffee to a serving dish. Serve hot over rice.
It seems that the exact origin of five-spice powder is unknown but there is some speculation that the blend was created in traditional Chinese medicine. A very unique spice blend that represents a wide range of flavors from sweet, salty and bitter to pungent and sour. Rumor has it that the Chinese were trying to create a ‘miracle powder’ that was representative of all the five elements: wood, fire, earth, metal and water. Then again, its possible that a cook accidentally stumbled upon this particular combination of spices and realized its power to improve on a bland dish. In any case, it is very versatile and can be used not only in cooking but also adds a unique flavor to baked goods.
Many recipes for five-spice powder exist but there is no one traditional recipe. Often the ingredients and amounts can vary from region to region and are different depending on the household and individual tastes. The original blend contained star anise, Szechuan peppercorns, fennel seed, cinnamon and cloves. A staple in Chinese cuisine but has also found its way into other international cuisines such as Vietnamese and Hawaiian food.
This is an interesting recipe combining pork with a spicy rhubarb sauce. Definitely a keeper!
In a saucepan, combine rhubarb, water, honey, hoisin, garlic, ginger, 5-spice powder & crushed red pepper. Bring to a simmer; cook, stirring occasionally, until slightly reduced & the rhubarb is very soft, about 10 minutes. Remove from heat & stir in soy sauce & lemon juice. Transfer 2 TABLESPOONS of the sauce to a saucer; set aside the remaining sauce until serving time.
In a resealable large plastic bag, combine soy sauce, honey, oil, 5-spice powder, salt, pepper & the 2 Tbsp of reserved 'rhubarb sauce'. Place ribs in the bag; seal & marinate in refrigerator at least 2 hours or overnight.
Preheat oven to 275 F. Place ribs & marinade in a baking dish. Place in oven to SLOW roast for about 1 1/2 hours until VERY tender. Remove from oven, garnish with sliced green onion & serve with remaining rhubarb sauce.
As a rule, when a person thinks of a ‘cobbler’ dessert, it means warm comfort food on a cool winter evening. But summer is here with all its fresh produce. There are dozens of simple variations on cobblers, and they are all based on fruits and berries, whatever is in season. The nice thing is, a cobbler relies more on the taste than fancy pastry preparation.
While they are not as show-stopping as a fresh fruit pizza, these easy desserts are perfect for summer barbecues. You can mix everything up, then pop it in the oven while everyone is eating barbecue outdoors. Dessert will be baked and ready for a big dollop of ice cream by the time everyone is finished eating. Fresh Pineapple Cobbler is the perfect ending to any spring-summer meal. Quick, easy and good!
In an 8 x 8 x 2-inch GLASS baking dish, melt butter, tilting dish to coat bottom. Set aside.
Preheat oven to 350 F. In a large bowl, combine flour, sugar, baking powder, cinnamon & salt. Add milk & extracts folding until smooth batter forms. Pour batter into baking dish over melted butter. DO NOT STIR BATTER INTO BUTTER. Distribute pineapple chunks evenly over the batter & sprinkle with brown sugar.
Bake for about 40-45 minutes in which time the fruit will sink to the bottom of the baking dish & the batter will bubble & bake up to the surface in random spots. When baked, the cobbler will be golden & will spring back slightly when touched in center. Serve warm with a dollop of ice cream!
Stromboli has been around for over six decades. It all started with an ancient volcano that sits on the island of Stromboli off the coast of Sicily. Legend has it, during the filming of the movie ‘Stromboli’ in 1950, the director and a famous film star had an affair, etc. One Italian restaurant owner in Pennsylvania, USA claims to be the inventor of this much loved sandwich. But some feel that the Hollywood scandal that inspired it is much more interesting than truth.
There are many reasons why this under appreciated ‘sandwich’ is worth trying. It can be stuffed with practically anything, made to go and you can have as much variety in it as you choose. Most of the classic stromboli have either ham, turkey, chicken or steak with pepperoni, mozzerella & parmesan cheeses.
In my stromboli, I’m using bacon instead of pepperoni but use whatever combination works for you. Roll it up, bake it and you are ready to picnic!
In a bowl, place lukewarm water; sprinkle with yeast & allow to sit for 5 minutes. Add flour & salt to yeast/water mixture; stir together & knead on a floured work surface for about 5 minutes. Wipe bowl with a bit of oil; place dough in it & turn to coat. Cover with a tea towel & place in a warm area. Allow to rise for about 30-45 minutes.
Preheat oven to 425 F. On a floured surface or a large piece of parchment paper, roll pizza dough into a 10-12-inch long rectangle. Sprinkle with crumbled bacon then shingle turkey, ham & cheese slices onto pizza dough. Roll the pizza dough up into a tight cylinder & seal the ends. Place on a baking sheet; brush with egg wash & bake about 10-15 minutes, until lightly browned. Remove from oven & allow to stand about 5 minutes before cutting into slices. Serve with mustard of choice.
If your are short on time or maybe don't really want to go through the trouble of making pizza crust just use a purchased one. It will work just fine & give you more time in the sun!
In Canada, July 1st marks the day for Canadians to show pride in their nations history, culture and achievements. From coast to coast, the country’s birthday is marked with colorful parades, firework displays and singing of the national anthem, O Canada!
This is the date of the historical event in which Canada gained its independence from Great Britain in 1867.
Canada Day has been called a few names in the past. It used to be known as Dominion Day, the First of July, Confederation Day and July the First.
Food and drink are almost as synonymous with Canada Day as the colors of red and white. Barbecues are definitely the preferred choice of food event for the day. For us it will be chicken wings with some tasty little roasted okra fries.
Preheat oven to 375 F. Line a baking sheet with foil & spray with cooking spray.
In a large, resealable plastic bag, combine oil & spices. Add chicken wings; toss to coat evenly. Place wings on prepared pan & bake for 30-35 minutes or until chicken is no longer pink inside. Remove from oven, wrap in foil to keep warm until served.
Adjust heat to 400 F. Line a baking sheet with parchment paper. Place okra on baking sheet; drizzle with olive oil & massage into each piece. Sprinkle with salt & pepper. Roast for 20-25 minutes, turning once or twice, until lightly browned & softened.
If you prefer, okra fries can be breaded with cornmeal as well before roasting.
Both chicken wings & okra fries can easily be done on the BBQ if you prefer, rather than turning on the oven.