CELEBRATING FATHER’S DAY!
Honoring your father on Father’s Day doesn’t require his physical presence. I feel what is more important, is just the act of doing it.
It seems as we get older, reminiscing becomes part of our lives. It is an important psychological process called ‘life cycle review’. Father’s Day, for Brion & I, is a day that brings back many fond memories. My father passed away in 2005 and Brion’s in 2011. There is never a week that goes by that we don’t reminisce about something we remember about one or the other. Both of our Dad’s loved to talk and tell you stories from their lives. I think back to when I was just a kid and my Dad would recount the same story more than once. At the time, it all seemed a bit boring but now I realize how the benefits of storytelling and review are greatly underestimated. I would give anything to retrace those years once again.
A father’s love and influence is never fully appreciated until he is no longer with you. It is so important to make the most of every day they are in your life.
For my Father’s Day blog recipe, I am doing a barbecue meal I think they both would have enjoyed.
Using apple butter not only in the turkey burgers but also in the caramelized onion is so unique tasting. Apple butter is in its own class of spreads, its not really a jam or jelly and it doesn’t have the thin texture of apple sauce. It is thicker, silkier and a highly concentrated paste produced by slow cooking. The apples caramelize turning the apple butter a deep brown.
Contrary to what the name suggests, there’s zero actual butter in apple butter. The name is derived from the fact that it is a dense spread.
These ‘gourmet’ burgers have a great apple butter flavor that pairs perfectly with smoked gouda cheese and caramelized onions. It seems apple butter, as ordinary as it is, cannot be found in every grocery store and when you find it, the price is amazingly high. I made a small batch from ‘scratch’ that worked out good in this recipe.
Apple Butter Onion Turkey Burgers
Preheat oven to 350 F. Peel, core & cut apples into wedges; place in a baking dish.
Cover the pan tightly & bake for 30-45 minutes or until apples are cooked & soft. Allow to cool for a few minutes.
Place the cooked apples to a food processor; add spices, honey & apple cider vinegar. Pulse until smooth. Transfer to a saucepan & simmer mixture over low heat to reduce down. Stir the mixture occasionally as it cooks. This process reduces the liquid in the apple butter & will take 30-90 minutes all depending on how much moisture was in the apples. When finished cooking, cool slightly before adding it to your burger mixture.
In a bowl, add ground turkey, panko crumbs, apple butter, cilantro, cumin, smoked paprika, salt & pepper. Combine well & shape into 6 slider or 4 full-size burgers. Set aside in fridge until onions are made.
Apple Butter Onions
Remove the papery skin from the onion & trim off top & bottom. Cut in half & thinly slice.
In a large skillet add olive oil & set over medium heat. Once the oil is hot, add onions, salt & pepper. Cook for 20 minutes or until the onions are soft & caramelized. Add the apple butter & stir to combine. Keep warm while burgers cook.
Preheat barbecue grill to medium heat. Grill burgers 8-10 minutes depending on size. Top each burger with cheese & allow to melt. Toast buns if you wish, top with burgers, apple butter onions & tomatoes.
Any season is cheesecake season, but some cheesecake recipes have a bit of an edge. Truffles are the perfect summer dessert, especially when there’s lime and guava involved. You can make these without using your oven and since they are kept in the freezer, perfect for hot days. These truffles have a rich and creamy cheesecake interior with lime undertones, a Maria biscuit base, all topped with some guava cardamom drizzle.
For those who aren’t familiar with Maria biscuits, here’s a bit of food history about them (you might have guessed that was coming). On January 23rd, 1874, Queen Victoria’s second son, Alfred, married the Russian Grand Duchess Marie Alexandrovna Romanova. Peek Frean, a London bakery, released a biscuit to honor this, naming it after Marie. They imprinted the name Marie right on the cookie and in a nod to architectural styling at the time, put a beaded border on the cookie’s edges. They also had docker holes in them. The biscuit is made from wheat flour, sugar, palm oil or sunflower seed oil and has a vanilla flavor.
That’s how this very international cookie was created. From England to Russia, to the Philippines, India, Mexico and Puerto Rico, today half of the globe considers Maria biscuits a household staple. They are manufactured and sold by multiple companies around the world.
How this biscuit has travelled the whole world and kept its original look and recipe almost intact for over a century is somewhat of a mystery. Maria Brand is well-known in Canada under the President’s Choice biscuit manufacturer.
Marie biscuit crumbs are a nice trade off for the usual graham wafer crumbs used in so many cheesecake bases. It helps that they aren’t to sweet, so they offer a counter to the other sweet ingredients used and even broken they don’t become complete ‘mush’.
Lime & Guava Cheesecake Truffles
In a food processor, pulse Maria biscuit cookies until crushed slightly. Remove from processor & set aside.
Zest the lime & set aside half the zest for sprinkling on top of truffles for garnish.
In the food processor, place the other half of the zest with the cream cheese, sugar & vanilla. Juice the lime to obtain 3 Tbsp of juice & add to processor. Combine until smooth.
Using a Tbsp or a mini cookie scoop, scoop small balls of cream cheese mixture onto a sheet of parchment paper. Place balls in freezer.
After about 20 minutes, remove balls from freezer & roll in crushed Maria crumbs. Place back in freezer.
Place guava paste, water & cardamom spice in a small microwave bowl. Heat carefully, mixing well. Set aside to cool then drizzle over cheesecake truffles. Sprinkle with remaining lime zest. Keep frozen in a covered container until ready to serve.
Bacon wrapped shrimp is one of the most popular appetizers in culinary history dating back to the early 1940’s. Let’s face it …. bacon has a way of getting into our meals one way or another. Although shrimp prepared in this way are usually appetizers, there is no reason they can’t become the main course.
When done right, bacon wrapped shrimp make such such a great entrée. I find its important to partially cook the bacon before wrapping it around the shrimp. It takes 8-10 minutes to make juicy, flavorful shrimp in the oven. Baking bacon until crispy takes 15-20 minutes, so you need to give the bacon a head start.
Many recipes call for heavy seasoning with spices or sauces. Shrimp stuffed with Gorgonzola and wrapped in bacon need absolutely nothing else to be utterly delicious.
Gorgonzola Stuffed Shrimp Wrapped in Bacon
With a sharp knife, slice the bacon lengthwise & place the half strips on a baking sheet to precook them in the oven. This should only take about 5 minutes as you want to slightly render the bacon but not cook it to a point where it isn't still pliable.
Take most of the shell off of the shrimp, leaving the tails on & devein them. With a sharp knife, butterfly-cut the shrimp in half, being careful to split them but not cut right through.
Lay the butterflied shrimp on a work surface. Cut Gorgonzola cheese into sticks & place one inside each shrimp. Wrap the shrimp/gorgonzola in a bacon strip. I should mention, there is no simple way to do this. It just takes a bit of time & patience but they are worth it.
Place the bacon wrapped shrimp on a piece of foil paper & place on a baking sheet. Bake in preheated oven for about 10 minutes. If you wish, you can finish them under the broiler if you want crispier bacon.
Remove from the oven. On a serving platter, slide stuffed shrimp & any cheese & shrimp broth over a bed of Jasmine rice. Nice to serve with steamed broccoli.
This simple but elegant dessert lets us enjoy a taste of the tropics right here at home this summer. It’s probably not hard to guess that Brion & I enjoy the flavor of mango by the number of recipes I’ve featured on the site.
The word brulee simply means burnt in French and we’ve come to know it through the dessert called ‘crème brulee’. If its not familiar, it is simply a soft custard that’s sprinkled with sugar and then caramelized with a butane torch. The surface bubbles and then hardens to a paper thin, crisp crackly sweet crust that shatters when you dig in.
I think mangoes are so good, they don’t need anything done or added to them but a few extra touches can make it into a simple but elegant dessert.
For this mango brulee, I have sprinkled brown sugar and spices over the cut sides and placed them under the broiler (or use a brulee torch) until the sugar has browned and bubbled. The sugar forms a thin crust, just like the classic French crème brulee.
Turn on the broiler; position the rack 6-inches below the heat source. Line a baking sheet with foil.
Cut through the mango on either side of the pit as evenly as possible.
In a small bowl, combine sugar & spices & sprinkle on top of each mango slice. Place mango slices on the prepared baking sheet. Make sure the mango slices are level so the sugar does not spill out. If you need to, use crumpled foil paper to steady the mango.
Broil for 3 minutes or until the sugar has caramelized.
Meat and fruit pairings are delicious, yet the idea of using both fruit and meat in the same dish is undoubtedly a little controversial.
One of the things I enjoy about cooking is combining flavors to create a wholesome dish. Sometimes, its interesting just to combine ingredients and flavors that don’t seem like they should go together.
Chicken is a good match for a wide variety of fruits with peaches being one of them. Whether fresh or frozen, nothing partners better with peaches than fresh ginger. To enhance the flavor just a bit more, I’m making a fluffy, golden couscous, speckled with green onion and fresh parsley. Subtle cumin and ginger spices add a heady fragrance and warm flavor. Nothing fancy, just a great taste!
Chicken w/ Peaches & Ginger
Heat oil in a large skillet over medium heat. Season the chicken with salt & pepper & cook on one side until golden, about 4-6 minutes. Flip, cook for 1 minute then transfer chicken to a 9x13-inch baking pan.
Place peaches, sugar, thyme & ginger over & around chicken. Add the chicken broth & bake for about 45 minutes or until chicken is cooked through. While chicken is baking prepare couscous.
Heat 1 teaspoon of olive oil in medium saucepan over medium heat. Add green onion, cumin, ginger & garlic clove. Cook & stir for about 3 minutes until green onion is softened.
Add honey. Heat & stir for about 30 seconds until green onion is coated.
Add broth. Bring to a boil. Add couscous & 2 teaspoons oil. Stir. Cover. Remove from heat. Let stand for 5 minutes without lifting lid. Fluff with fork. Stir in chopped parsley & season with salt & pepper to taste.
Serve the chicken & peaches over couscous with any ginger sauce from baking pan.
A summer twist on classic French madeleines. Not quite cookies and not quite cakes, madeleines are a buttery seashell shaped treat that’s usually flavored with nothing more than a wisp of vanilla. With the addition of some fresh strawberry puree and lemon zest these strawberry madeleines are transformed into something quite special.
Fruit puree is the go-to companion for desserts. Who doesn’t enjoy the taste of fruit, accompanied by the backdrop of something sweet? Its hard to replace the taste of real fruit with fruit flavored extracts.
Fruit purees can be used for a range of different things although baking seems to be one of the most popular. The natural sugar in fruit, alongside the retained flavors, colors and smells help create some really good baked items. Purees can also be frozen to last longer.
Strawberry madeleines are simple and quick to make but special enough to stand out!
In a food processor, place strawberries & sugar. Process until smooth.
Butter madeleine baking pans. Sprinkle with some flour then shake off excess.
In a large bowl, beat eggs & sugar until mixture becomes almost white & foamy. Add strawberry puree, flour, baking powder & lemon zest; whisk until flour is incorporated. Stir the butter gently into the batter using a spatula.
Using a pastry bag, fill each madeleine cup of the tray 3/4 full. Refrigerate the pan with batter for at least 30 minutes.
Remove the pan with the batter from the fridge & bake for 7-8 minutes. Remove from oven & allow to cool a little bit on a wire rack before serving. Dust with powdered sugar if you wish.
A Dutch baby pancake is a cross between a fluffy style pancake and a soufflé. Its less work than standard pancakes and less complicated than a soufflé.
If you follow our blog, you probably have seen other versions, both sweet & savory featured on it. Dutch baby’s are such an easy meal to make, they are a regular in our meal rotation, not to mention how delicious they are.
Dutch baby recipes work best in cast iron pans because they retain heat and cook evenly. If you don’t have cast iron cook-ware, I find pyrex bowls will work as a substitute.
Because of the delicate nature of the batter, you can only add your toppings once the batter has baked. For some toppings, this will require cooking these ingredients on the stove top while the eggy batter bakes.
Be careful with recipes that instruct you to mix chopped veggies and meat directly into the batter. The combination of weight and moisture will prevent the batter from cooking and puffing up as it should. One exception to this would be finely grated Parmesan cheese. To help create height, bring the eggs to room temperature before mixing into the batter.
Being seafood lovers, this meal really works for us.
Shrimp Dutch Baby Pancake
Dutch Baby Pancakes
In a bowl, whisk together eggs & milk. Add flour & whisk until incorporated then whisk in parmesan cheese, scallions, parsley, thyme, salt & pepper. Set aside in refrigerator until sauce & filling are made.
In a small saucepan, melt butter; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Blend in cheese; set aside
Shrimp Filling / Baking
Peel & devein shrimp (you can chop into pieces if you prefer). Prepare filling veggies for cooking.
Place 2 Tbsp butter in each of TWO 7-inch pyrex baking bowls (alternately you can use one 10-inch cast iron skillet). Place bowls in hot oven to melt butter (and heat the bowls for baking pancakes in). Once the butter is melted & the bowls are hot, divide the batter between them. Bake for 25 minutes.
The Dutch Baby will puff up during cooking, but once its removed from the oven & starts to cool it will deflate slightly. At this point its nice to do the final sautéing of your filling so that when the pancakes come out of the oven you are ready to fill & serve.
In a large skillet, sauté zucchini, onion, mushrooms & garlic in oil until tender-crisp. Combine soy sauce with water in a cup; add to vegetable mixture along with shrimp. Gently stir fry ONLY until shrimp is cooked, then fold in Gouda sauce.
When Dutch Baby pancakes are finished baking, remove from oven & transfer to 2 serving dishes. Divide filling between the 2 pancakes & serve hot.
Bumbleberry…. an interesting word used to describe a Canadian mixed berry combination originating from the Maritime provinces. Since there is no such thing as a ‘bumbleberry’, as the name suggests, it is simply a mixture of berries that are in season (ones that you might ‘bumble’ upon).
Berries commonly used in this pie may include blueberries, raspberries, strawberries and blackberries. Other choices often used are apples, rhubarb, cherries, plums or fresh cranberries.
The bumbleberry concept has been used in various recipes such as cakes, crisps, soufflés or even in tiramisu. The most well known being the bumbleberry pie.
To make use of some bumbleberry filling I had leftover from a previous dessert, I made some quick little puff pastries …. worked out good!
Preheat oven to 425 F. Line a baking sheet with parchment paper; set aside.
In a large bowl, combine fruit. In another bowl, whisk together sugar, flour, cornstarch & cinnamon. Gently toss into fruit mixture along with lemon juice.
Cut thawed, cold puff pastry sheets into circles or squares (your choice). Put a spoonful of filling in the center of each & bring the corners together enclosing the filling. Place pastries on baking sheet & sprinkle with coarse sugar.
Bake for about 12-15 minutes or until golden. Remove from oven & allow to cool for 5 minutes on baking sheet then transfer to a wire cooling rack.
- This amount of filling is enough for a large deep dish 9-inch pie. It can be easily halved for a small amount of pastries if you wish.
CELEBRATING VICTORIA DAY!
For many Canadians, Victoria Day marks the unofficial beginning of summer. It is Canada’s oldest non-religious holiday and although we still hang on to the British Queen’s name (for old times sake), this truly Canadian holiday has everything to do with the end of the cold weather and short days and a lot to do with some great food.
This holiday is called ‘May Two-Four’ in some parts of Canada, a name that refers both to the date around which the holiday falls (May 24th) and Canadian slang for a case of twenty-four beers (a ‘two-four’), a drink popular during the long weekend.
I’m sure, for many this weekend, barbecuing will be up front and center with burgers, steaks and ribs taking top billing. Brion & I decided to wait a bit longer to start barbecuing and have some turkey sliders today instead.
In keeping with some food history ….
The name ‘slider’ originated in the 1940’s when sailors in the US Navy would refer to mini-burgers as sliders because of their extreme greasiness. In just one or two bites, the burger would just slide right down. Fortunately around 2007, sliders evolved from miniature ‘grease bombs’ to elegant culinary creations that now appeal to people of all backgrounds and tastes.
There’s something inherently appealing about a small burger. For the diet-conscious, the idea of a small gourmet burger is more feasible. When dining out, ordering sliders instead of an average sized hamburger also allows you to try several different varieties as they are often served in pairs.
The modern day slider has been reinvented from the traditional beef patty to being made from chicken, pork and veal as well as various seafood options. Having our turkey sliders in stuffing biscuits definitely added that gourmet touch.
Turkey Sliders in Stuffing Biscuits
In a large skillet, heat oil on medium. Add all stuffing ingredients & cook about 15 minutes or until tender, stirring occasionally. Transfer to a bowl & cool completely.
Preheat oven to 450 F. Spray two 12-cup muffin pans with baking spray.
In a bowl, whisk together flour, sugar, baking powder, baking soda & salt until blended. Add butter; with finger tips, combine until mixture resembles coarse crumbs. Stir in buttermilk & one third of cooked, cooled, 'stuffing mixture' until JUST blended.
Divide among the 24 muffin cups (about 3 Tbsp each). Bake 15 minutes or until golden brown; transfer biscuits from pans to wire cooling rack.
Line a baking sheet with foil paper. In a bowl, combine turkey, salt & remaining cooked 'stuffing mixture'. Form into 24 patties (2-inch width); place on foil-lined baking sheet & bake for 15 minutes or until cooked through.
Slice warm biscuits in half. Add turkey patties & dollops of mayo & cranberry preserves.