Vegetable Torte w/ Chicken/Turkey Sausage

There is so much to love about summer, not least of which is the amazing bounty of fresh produce. This summer vegetable torte is a great way to showcase flavorful late-summer vegetables and savory herbs that are available. It is similar to a crustless quiche or a frittata that makes a wonderful addition to a brunch or a backyard barbecue.  It can be served warm or cold.  Either way, it’s delicious. 

One of the baking pans I have found extremely useful over the years is the ‘springform pan’. The function of this pan is to make it possible to take out of the pan a cake which is too fragile to trust to the conventional method of turning it upside down. A pan with a removeable bottom eliminates the need to risk inverting the cake.

A cheesecake might be the best example of a cake needing such a specialty pan. This was just what the late Pierre Franey was thinking of when he introduced the springform pan to New York Times readers back in 1980.

The pan he had in mind was made by Kaiser, a German metal goods company founded in 1919 by Wilhelm Ferdinand Kaiser to provide quality equipment to avid bakers like his wife. The company claims to have invented the springform pan, which it calls ‘the intelligent round cake pan’, and is the world’s largest manufacturer of them. They make 30 types, including one with a glass bottom that can double as a serving plate.

Thinking beyond cheesecake, the springform pan works so good when used to make this torte. The high sides of the torte gives it such a special look. It bakes up firm, but still creamy and delicious. It can be served as a vegetarian main course with a side salad, or served alongside some grilled sausage as we did for our meal.

Print Recipe
Vegetable Torta w/ Chicken/Turkey Sausage
Instructions
  1. Place the zucchini in a colander and sprinkle with salt. Let sit for 30 minutes tossing occasionally. Preheat oven to 375 F. Line a sheet pan with a rack. After the zucchini sits for 30 minutes, rinse off the salt, drain and pat dry with a few paper towels. Pour the zucchini slices onto the rack and place in the preheated oven for 30 minutes. Remove and cool.
  2. Reduce oven temperature to 350 F. Brush the bottom & sides of a 9-inch springform pan with oil. Line bottom with parchment paper & brush parchment with oil. Wrap outside of pan with aluminum foil.
  3. In a skillet, heat oil & sauté onion & mushrooms until veggies are tender-crisp, about 10 minutes.
  4. In a large bowl, beat cream cheese until smooth. Beat in eggs until combined ( can still be a bit lumpy). Beat in cream or 1/2 & 1/2. Stir in garlic, basil, Italian seasoning, salt & pepper. Using a slotted spoon to drain off any liquid on sautéed veggies, then add sautéed vegetables & zucchini to egg mixture along with drained sun-dried tomatoes & marinated artichokes. Add grated Swiss cheese; stir with a rubber spatula to combine. Spread mixture in prepared pan & set pan on a baking sheet.
  5. Bake for 1 1/2-1 3/4 hours or until top is puffy & golden brown & the center no longer jiggles when shaken. Remove from oven & allow to cool for 10 minutes in pan, then run a sharp knife around edges of torte to loosen. Gently remove pan sides. Serve warm, room temperature or cold.

Summer Vegetable & Shrimp Pizza

CELEBRATING HERITAGE DAY!

In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can chose whether or not to recognize the day as a general holiday, which most do.

The Heritage Festival held in our city of Edmonton, Alberta Canada is a three-day event to sample delicious food, see creative performances and celebrate Canada’s multiculturalism. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.

Even though many people will take in the day’s events and cultural food at the festival, some chose to pack a picnic lunch and take a drive somewhere just to relax.

I am posting a summer veggie & shrimp pizza that should work real well with that idea.

Print Recipe
Summer Vegetable & Shrimp Pizza
Instructions
  1. In a skillet, fry bacon until almost done. Remove to paper towel.
  2. Add zucchini, onion & garlic to skillet with bacon drippings & sauté for 2 minutes. Transfer to a plate. Increase heat slightly & add 1/2 tsp. of oil. Add shrimp & cook for 1 minute, turning halfway through. Transfer to a plate. Cut cooked corn kernels off of the cobs.
  3. Preheat oven to 375 F.
  4. Brush Naan breads with olive oil & sprinkle with salt, pepper & Parmesan cheese. Top with zucchini, onions, garlic, shrimp, corn, bacon bits & mozzarella cheese.
  5. Bake until cheese is bubbling & naan bread is 'toasted', about 7-8 minutes. Allow pizza to rest for 5 minutes, then cut into 8 slices. Sprinkle with basil & parsley. Serve

Rainbow Trout w/ Mushroom Stuffing

There is something about fresh roasted fish that always appeals to me. This simple preparation really allows the fish to be the star of the meal.

Trout are fresh water fish, with firm textured flesh and a medium to high (good) fat content. Rainbow trout is probably the best known and one of the most popular varieties in the world. Being a mild, white fish with a light, clean flavor and just a touch of ‘sweetness’, makes it perfect for even a non-fish lover.

Rainbow trout fillets vary from ivory to pink as they belong to the same family as salmon. They’re most often fried but can be poached, baked, steamed, grilled or broiled. Whole trout is often stuffed before being cooked. Mushrooms and fish are an underrated combination but a good one nonetheless. Fish cook very quickly so its important to make sure the stuffing is cooked first.

Print Recipe
Rainbow Trout w/ Mushroom Stuffing
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 F.
  2. Clean & scale trout; set aside.
  3. In a saucepan, heat butter. Add onions & celery; sauté for 3 minutes. Stir in mushrooms & season well; continuing to cook 3 more minutes. Add breadcrumbs & mix well. Add cream, fennel & chives; cook 3 minutes.
  4. Remove pan from heat & stuff trout. Tie with string. Dredge with flour & bake 12-15 minutes.

Asian Pork Chops

Plum sauce is one of several commonly used Chinese condiments. The sauce is both sweet and tangy, allowing the product to work well in a number of different applications.

The basic plum sauce is made using plums that have been allowed to ripen to the point where the flesh of the fruit is at its sweetest. As part of the preparation, the skin of the plum is usually removed by immersing the whole plums in hot water for a short period of time, allowing the skin to be peeled away from the fruit with relative ease.

Often you will find plum sauce made from other fruits, most commonly apricots. Or made from a combination of apricots & plums. It is also common to add other seasonings to plum sauce like garlic, star anise or Chinese 5-spice powder. The additional seasonings add different nuances to the flavor of the sauce and vary depending on the tastes of whoever is preparing it.

In this particular recipe, I’m using plum sauce as an ingredient in my sauce mixture rather than on its own. The combination creates a unique Asian flavor for the pork.

Print Recipe
Asian Pork Chops
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American, Asia
Servings
Course Main Dish
Cuisine American, Asia
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large skillet, brown chops in oil. Combine the plum sauce, orange juice, soy sauce, garlic, mustard, ginger & pepper; pour over chops.
  2. Bring to a boil. Reduce heat; cover & simmer for 15-20 minutes or until tender.
  3. Remove pork chops to serving platter & drizzle with sauce. Sprinkle with sliced green onions & sesame seeds. Serve with steamed rice.

Coconut Shrimp w/ Spicy Rhubarb Sauce

I have an obsession with rhubarb. I think because it is something I grew up with that makes it a nostalgic thing for me. Now, I’ll be the first to admit when it comes to rhubarb, my mind immediately jumps to desserts. But, over the years, I’m leaning more and more to using it in savory ways.

Tart and tangy, with just a little bit of sweet and spicy complexity, this rhubarb sauce is a unique and unexpected twist that is perfect served with coconut shrimp.

Brion & I love coconut shrimp which is really odd given that neither of us like coconut?? One of the nice things about this meal is that it takes minimal prep work but gives great results. We have tried many versions of sweet & spicy sauce with these shrimp and enjoyed them all. Today we’re experimenting with this savory rhubarb sauce. Should be good!

Print Recipe
Coconut Shrimp w/ Spicy Rhubarb Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rhubarb Sauce
  1. In a heavy saucepan, combine sugar, cider vinegar, ginger, cinnamon & cumin. Bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb & onion; increase heat slightly & cook until rhubarb is tender & mixture thickens, about 5-7 minutes. Cool then place in a food processor with Hot Red Pepper Jelly & process to a smooth sauce. Adjust the amount of red pepper jelly used to your liking. Set aside.
Coconut Shrimp
  1. Using 3 separate bowls, place flour in the first, beaten egg in the second & panko/coconut mixture in the third.
  2. Clean & devein shrimp. Dust them with flour then dip in the egg & lastly coat with panko/coconut mixture.
  3. Preheat skillet over medium heat. Melt butter then add oil. Once the combo is heated, place the shrimp in the skillet & cook 2-3 minutes on each side until golden brown.
  4. Place cooked shrimp on paper towel then serve with spicy rhubarb sauce. We enjoyed these shrimp as a main course with rice & some steamed broccoli.

Baked/Stuffed Picnic Loaf

Bread, cheese, bacon & leeks all baked together in the ultimate picnic loaf! This recipe idea derives from a Portuguese traditional stuffed bread made in the North of Portugal called ‘Bola’. This was made by the farmers wives for their husbands to take to work when they were out working the fields. It consists of bread dough enriched with ‘lard’ or butter and then put in layers in a baking tray, filled in the middle with meat leftovers like roast pork, veal, chicken or chourico (smoked pork sausage).

This kind of reminds me of Pan Bagnat, the traditional Nice ‘sandwich’, in which the top of a round loaf would be sliced off and some of the crumbs hollowed out, mixed with tuna, olives, anchovies, etc. then spooned back in and the ‘lid’ put on top. Later variations are often made with ham and cheese and sometimes peppers are added.

In September 2017, I posted a blog on Pan Bagnat. Once the flavors all meld together the taste was incredible. I thought this stuffed bread would be perfect for an outdoor summer meal or picnic.

Print Recipe
Baked Stuffed Picnic Loaf
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Very lightly grease a skillet with olive oil, put in the bacon & sauté until browned. Add the chopped shallot; sauté until softened, then add the leek. Stir together and remove from the heat – you want the leeks to keep their color so don't overcook.
  2. In a bowl, whisk sour cream, eggs, mustard & spices together. Don’t overmix: keep the mixture a little lumpy.
  3. Preheat the oven to 375 F.
  4. Slice into the bread, but not all the way through. You need to cut deep enough into the bread to open out the loaf and fill between the “slices, while leaving the loaf connected at the base. Place the bread on a sheet of parchment paper.
  5. Into each slot in the bread, place a slice of potato, followed by some of the bacon, shallot and leeks.
  6. Use the paper to lift the bread onto a baking tray. Spoon some of the sour cream/egg mixture into each slot, so that the bread absorbs as much as possible.
  7. Finally insert the slices of cheese. Enclose the loaf fully in the baking paper and then wrap it in foil to make a tight parcel.
  8. Put the wrapped bread into the preheated oven and bake for 30-40 minutes, then remove the tray and open the foil and parchment paper. Return to the oven until the top of the bread and its filling is golden brown. Remove and serve!

Black Bean Pulled Pork Quesadillas

A quesadilla is a Mexican dish that dates back to the 16th century. Traditional quesadillas were made with a corn tortilla that was warmed on a griddle, filled with cheese and various other fillings (meat, vegetables), and then folded over to be eaten by hand. The addition of toppings like guacamole, salsa and sour cream seems to have come along later.

Quesadillas are simple and quick to make. Place the quesadilla in a dry griddle (or skillet) over low to medium low heat. That way, you don’t have to handle greasy tortillas with your hands. But more importantly, oil is a heat conductor which browns the tortillas faster than the filling heats through and the cheese melts. Tortillas are thin – and they cook fast!

If you cover with a lid, the filling heats through and melts the cheese faster, before the tortilla gets too brown. Cook until underside is golden and crispy, then remove the lid.

Pulled pork and savory black beans are a great match by themselves but adding creamy avocado takes it up a few more notches. 

Print Recipe
Black Bean Pulled Pork Quesadillas
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. On a griddle, heat butter & sauté mushrooms until moisture has evaporated; add corn & green onions. Sauté for another few minutes. Remove from heat; transfer to a dish.
  2. Wipe griddle with paper towel; place 2 tortillas on dry griddle & top each with 60 gm of the cheese. Next, divide black beans, green onions, corn & mushrooms between the 2 tortillas. Top with another 60 gm each of the remaining cheese. Cover the tortillas with the 2 remaining tortillas.
  3. If your griddle does not have a cover, use a sheet pan to cover the 'quesadillas' until cheese melts & quesadillas are heated through. Remove from griddle onto cutting board. Cut into wedges & place on serving plates. Top with avocado slices & diced Roma tomatoes. If you prefer, sprinkle with additional cheese & green onion. Serve with your choice ... salsa or sour cream or maybe both!

Sweet & Sour Pineapple Chicken Balls

Chicken balls aren’t authentic Chinese food but they were probably inspired by Chinese sweet and sour pork. The pork is replaced with chicken, it’s battered instead of breaded and the sauce is sweeter but its in the same ball park. These sweet and sour pineapple chicken balls are a type of modern Chinese food served in Canada, Ireland, United States and the UK as a staple of Chinese take-out. Due to their vast popularity among the masses, they have become linked unwilling to Chinese cuisine, for better or worse. They are largely unheard of in China, depending on the recipe and referred name.

Here in Canada, in our province of Alberta, many of the Chinese dishes that are served in small-town Chinese restaurants have a distinctly Canadian twist. Chinese Canadian food evolved over the decades and has developed into a its own unique cuisine. Some dishes that are unique to Canada and Alberta include ginger beef, cabbage chow mein & sweet and sour chicken balls. Across Canada, Chinese Canadian food has evolved from recipes that were created using the ingredients that were available to the restauranteurs decades ago.

The chicken balls we prefer are dipped in a light batter then baked in the oven as opposed to deep frying them. Brion & I enjoy them served over rice with the tangy pineapple sauce.

Print Recipe
Sweet & Sour Pineapple Chicken Balls
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Chicken Batter
Pineapple Sauce
Servings
Ingredients
Chicken Batter
Pineapple Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chicken
  1. Preheat oven to 400 F. In a food processor, chop chicken meat with seasoning, JUST until it is a roughly ground texture. Divide into 12-16 portions. Wet hands & roll into balls. Bake for 15-20 minutes. Do not overbake. Remove from oven & cool slightly on paper towels until batter is ready.
Sauce
  1. In a medium saucepan, combine brown sugar & cornstarch. Stir in pineapple with juice, Zesty Italian dressing, (soy sauce), & minced garlic. Cook & stir over low heat until thickened. Set aside & keep warm.
Batter
  1. In a bowl, combine all batter ingredients; beat until smooth. Add chicken balls; stir until covered well with batter.
Baking or Frying
  1. Line a baking sheet with parchment paper & place a wire cooling rack over it. Lift chicken balls out of batter with a fork & place on wire rack. Bake at 400 F. for about 10-15 minutes. Remove from oven to a serving plate. Alternately, you could cook battered chicken on a griddle with oil or deep fry it in a pot of oil.
Serving
  1. When chicken balls are cooked in your preferred choice; pour pineapple sauce over them & serve with steamed rice.

Pineapple & Canadian Bacon Pizza

CELEBRATING CANADA DAY!

It seems there’s no pizza topping quite as polarizing as pineapple. While some pizza lovers might crave that sweet, sour & salty combination of fruit combined with melted cheese, others not so much.

Hawaiian pizza, which usually comes topped with canned pineapple and ham, doesn’t come from Italy, the birthplace of pizza, nor does it come from Hawaii, a pineapple paradise. Rather surprisingly, the country responsible for the odd combination of ingredients is Canada. The pizza was actually created in 1962 by a Greek immigrant called Sam Panopoulos.

Along with his brothers, Sam Panopoulos, owned a restaurant in Ontario, Canada. The food was initially very simple … traditional diner food such as pancakes and burgers. Inspired by a recent trip to Naples, Panopoulos decided to introduce pizza to the menu.

It was a relatively new idea in North America as most pizzas, at that time, were served topped with mushrooms, bacon and pepperoni. Panopoulos became more adventurous, introducing Americanized versions of Chinese meals such as sweet and sour chicken, which includes pineapple so he decided to take a risk with his pizzas as well.

He added canned pineapple to one pizza, with ham, not knowing whether it would be a hit or not. Soon , the combination of sweet and savory was proving a winner with his customers.

At the same time, there was a growing fascination with Tiki culture. Hawaii had officially became an American state in 1959 and people had fallen in love with the island lifestyle. Canned pineapple began to be imported into North America, along with pineapple juice. The brand of tinned pineapple Panopoulos used in his pizzas was called Hawaiian, so his creation became known as ‘Hawaiian Pizza’.

From its humble Canadian beginnings, the combination spread across North America and ultimately the world … but despite its global appeal, pineapple pizza has remained controversial. Today, Brion & I are having a version of this Canadian Pizza on naan bread. Yum!

Print Recipe
Pineapple & Canadian Bacon Pizza
Instructions
  1. Drain pineapple chunks on paper towel. Grate cheeses & mix into a combo. Slice green onions. Chop bacon into bite size pieces.
  2. Preheat oven to 350 F. Place a shallow baking pan with some water in it on the bottom shelf.
  3. Brush each naan bread with a Tbsp of BBQ sauce; top with some cheese, leaving 1/2-inch border. Arrange bacon, then top with pineapple & some green onions. Finish with a bit more cheese then sprinkle with 'everything bagel spice'. Your goal, of course, is to divide all ingredients equally between the four Naan breads. Place pizzas on a baking tray & place on rack above pan with hot water.
  4. Bake 15-20 minutes or until bottom is crispy & cheese is bubbling. Because the Naan bread has already been baked, I found with using the tray of water in the oven allowed the pizzas to become hot & melty while the crust heated & stayed chewy without over baking. These were soooo... good!

Shrimp Zucchini Boats

Fresh garden veggies are what summer is made for. Eating fresh and in season not only tastes amazing but is so enjoyable.

I’m sure everyone is well acquainted with the zucchini ‘boat‘ idea. Basically zucchini sliced in half lengthwise, hollowed out and filled with whatever you choose. I think incorporating the zucchini you scoop out into the filling is a good idea. This versatile veggie takes on the flavor of whatever your cooking, so the possibilities are endless.

For this recipe, I’m keeping it simple and filled the zucchini boats with rice and succulent pieces of marinated shrimp then topped them with parmesan cheese. I find the best zucchini to use is a medium size, about 8-10 inches in length. Zucchini that is smaller than that really tastes the best but should be saved for other recipes because their not big or sturdy enough to hold the filling. Those super large zucchinis are best for grating to add to baked goods like bread and muffins.

It seems like just about the time you think you made everything possible with this veggie, one more idea pops up. Yay zucchini!

Print Recipe
Shrimp Zucchini Boats
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Marinade
  1. In a container with a lid, place cleaned shrimp & remaining marinade ingredients. Allow to marinate for at least 30 minutes.
Rice
  1. Cook rice in chicken broth until tender.
Zucchini
  1. Slice zucchinis in half lengthwise; scoop out centers, leaving 1/8-inch thick shells. Place in a 9 x 13-inch baking dish.
  2. Chop zucchini flesh that was scooped out of centers. In a large skillet, melt butter; add chopped zucchini & sauté until tender crisp. Remove from heat & add cooked rice, garlic powder & some of the parmesan.
  3. Preheat oven to 400 F.
  4. Fill hollowed shells with rice mixture. Drain shrimp & place on top of rice mixture. Drizzle marinade over top of shrimp boats. Sprinkle with remaining parmesan.
  5. Bake 20-25 minutes or until shrimp is cooked & zucchini is tender crisp.