EASTER GREETINGS!
Holidays are closely interwoven with culture and tradition. Each holiday brings with it food traditions that carry special meanings. Some tell historical or religious stories while others represent ethical values or good fortune. For most of us, the holiday traditions we share have been passed down from generation to generation, without a clear origin.
Ham holds symbolic significance for many people during Easter. As a rich, indulgent meat, it can represent the celebration of new life and the end of the Lenten season, during which many Christians abstain from certain luxuries. The circular shape of a traditional bone-in ham also symbolizes the cycle of life and the continuity of the seasons, underscoring the themes of renewal and rebirth associated with springtime and the Easter holiday.
I enjoy changing up our Easter dinner menu every year, in part because ham is not a meat that Brion really enjoys. Plus, it’s fun to have a rotating seasonal menu that feels new. Move over, holiday ham. ‘Frenched’ pork ribs are simple way to create a special occasion dish for the holidays. Made with pancetta and apples and based with a sweet/savory orange maple sauce, these ribs taste amazing! Baking it low and slow will lock in all of the moisture, creating the perfect main dish!
The Frenched pork rib roast, a culinary delight beloved by many, has an intriguing origin story that dates back centuries. This classic technique of French cuisine involves trimming and cleaning the bones of a pork loin or rib roast to give it an elegant presentation. The process of ‘Frenching’ the pork roast is said to have originated in France, where attention to detail and aesthetics in cooking are highly valued.
Historically, Frenching meat was a way to showcase the skill and craftsmanship of chefs in preparing dishes fit for royalty and special occasions. The precise trimming of the bones not only enhances the visual appeal of the dish but also allows for more even cooking and imparting flavors from the bone marrow. Over time, the Frenched Pork Roast technique has traveled beyond French borders and become a popular choice for home cooks and professional chefs alike, adding a touch of sophistication to everyday meals and festive gatherings.
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Apple Pancetta 'Frenched' Pork Ribs
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Instructions
Ribs
Cook pancetta bacon & let drain on paper towels to remove excess grease. Place all of the stuffing ingredients including the cooked bacon in a large bowl to combine.
If your ribs have already been 'frenced' by the butcher, no doubt the silverskin (thin membrane on inside of ribs) has already been removed. Carefully make slits about 1-inch apart between ribs to create deep pockets for stuffing. Don't cut all the way through, just make deep pockets.
Carefully begin spooning some of the stuffing mixture into each pocket of the ribs. Try to get as much stuffing as possible into each pocket.
Sauce
In a saucepan, add any leftover stuffing you may have along with the orange juice, honey & Dijon mustard. Allow to simmer over medium-low heat for about 15-20 minutes until ingredients soften.
When ingredients have softened, place in a blender for a couple of minutes making the mixture smoother. I idea is to make it a bit smoother but still keeping it chunky to add some color & texture to the ribs.
Roasting
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Line a broiler pan with foil. Lay stuffed rack of ribs on it. Spoon some of the basting sauce over ribs. Roast for 30 minutes then drizzle with some more basting sauce. Slowly roast for about 3 hours or until meat is very tender.
When ribs are done, remove from oven & place on a cutting board. Cover with foil for about 10 minutes so the juices re-integrate into the meat.
Once the ribs have rested begin slicing between rib bones. Make thick slices (3/4" - 1") trying to include the pocket of stuffing with each slice. Drizzle with remaining basting sauce if you wish.
To the younger generation, the word ‘blackberry’ probably only brings to mind a variety of gadgets, but to those who remember when there were no mobile phones in sight or in hand, the blackberry is first and foremost that small, ripe, juicy fruit that makes excellent pies, jams, jellies and wines.
Over 12 species of blackberries grow in woods and clearings in Canada, mainly in eastern provinces and southern British Columbia. Worldwide, Mexico is the leading producer of blackberries, with nearly the entire crop being produced for export into the off-season fresh markets in North America and Europe.
Although nowadays blackberries are primarily used in cooking, they are known to be very beneficial to health. Having one of the highest antioxidant contents of all fruits, blackberries are good for lowering cholesterol levels, support oral health, strengthen bones, regenerate the skin and aid the digestive system.
Today, I thought I’d incorporate them in a custard tart decorated with some white chocolate. The blackberries not only add color but with their deeper, darker, more complex tart/sweetness, add something very special.
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Blackberry White Chocolate Tart
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Instructions
Pastry
In a food processor, pulse flour, sugar, salt & baking powder to blend. Add butter & pulse 3-4 times, until butter is in pea-size pieces. Sprinkle in the ice water; pulse another 4 times. Turn dough out on a lightly floured surface & knead gently a few times to form a disk. Wrap in plastic wrap & refrigerate for at least an hour.
Custard
In a saucepan, cook blackberries over low heat, stirring frequently, until berries break down & sauce begins to boil. Cook until sauce begins to thicken, 7-10 minutes. Remove from heat, strain through a fine mesh sieve, pressing on solids & discarding seeds & solids. Reserve blackberry juice.
In a small saucepan, whisk together 1/2 & 1/2 cream, sugar & salt. Bring to a boil over medium heat, stirring frequently.
In a medium bowl, whisk together egg yolks, cornstarch & cinnamon (or ginger). Slowly add half of the 1/2 & 1/2 mixture, whisking constantly. Add egg yolk mixture to remaining 1/2 & 1/2 mixture in saucepan & bring to a boil over medium heat. Cook, stirring constantly, until thickened, 2-3 minutes.
Remove from heat & whisk in butter & vanilla until butter is melted then whisk in reserved blackberry juice. Pour into a heatproof bowl, cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Allow to cool completely.
Baking
On a lightly floured surface, roll chilled pastry to 1/8-inch thickness. Transfer to a 14 x 4-inch rectangular tart pan. with a removeable bottom. Freeze for 15 minutes.
Top crust with a piece of parchment paper, letting ends extend over edge of pan. Add pie weights. Bake until lightly golden around edges. Carefully remove paper & pie weights. Bake until lightly golden & surface is set. Let cool completely.
Decorating
Whisk chilled blackberry custard then place into cooled prepared crust. Smooth with a spoon or an offset spatula. Melt white chocolate & place in a small plastic baggie. Snip off the tip of one corner of the bag. Drizzle the chocolate in parallel lines. Top with a few fresh blackberries & small mint leaves, then carefully place tart on a serving tray. Refrigerate until serving.
These chicken and mushroom crepes are a fantastic summer recipe to serve for lunch or a fancy brunch. The best part about it is most of it can be made the day ahead, leaving just the bechamel sauce, assembly, and baking to the day of your event.
Béchamel sauce is a key ingredient in hundreds of recipes, from simple dishes like creamed peas to elegant cheese soufflés. At one time considered a sauce reserved for the well-do-to, Béchamel today is probably the most frequently made sauce in the Western world.
Also known as white sauce, Béchamel is an ‘ingredient’ sauce – a sauce made to use in another dish or as a foundation for a more complex sauce. It is composed of whole milk heated and thickened with a roux.
The popularity of Béchamel sauce has spread far and wide, and today there are many variations of this sauce found throughout the world.
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Chicken & Mushroom Crepes
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Instructions
Chicken
Preheat oven to 375 F. Place chicken on a rimmed baking sheet fitted with a rack & roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks & transfer to a bowl. Set aside until ready to use. This can be done in advance.
Crepes
Combine flour & salt together in a large bowl then add the milk slowly, whisking until combined. Add the beaten eggs, whisking until smooth. Then whisk in the melted butter & the dill.
Heat a non-stick 12-inch skillet on medium-high heat. Grease the pan with a paper towel with canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan & swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
Slide a thin spatula under the crepe enough to grab hold of it & flip it quickly with your hands. Cook on the other side for 30 seconds more. Slide the crepe off the pan onto a cutting board. Repeat the process until all batter is used. Allow the crepes to cool while you prepare the filling.
Filling
In a large skillet melt the butter, add the leeks & cook until they are soft & fragrant. Then add the mushrooms, Worcestershire sauce, salt & pepper to taste & freshly chopped parsley. Transfer mixture to a bowl & set aside to cool.
Béchamel Sauce
Melt the butter in a deep skillet. Once foamy add the flour, whisking together until a paste is formed. Slowly add the milk, whisking until combined. Simmer mixture until thickened, then add 1 minced garlic clove & season with salt & pepper to taste.
Assembly
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Place crepe over a small gratin dish, fill with 2 Tbsp of the mushroom mixture, top with ¼ cup of shredded chicken. Ladle 2 Tbsp of béchamel sauce on top. Roll crepe & drizzle more béchamel on top. Sprinkle with gruyere cheese & paprika.
Bake for 10-12 mins. Then place under the broiler for another 1-2 minutes. Garnish with fresh parsley.
Roasted garlic is the secret weapon to so many great dishes. Whole heads of garlic, roasted in olive oil and a bit of water until they’re as tender as warm butter, became enormously popular in the 1980s. Before long, roasted garlic began appearing in all sorts of foods, from spaghetti and meatballs to pizza.
As far as near-magical transformations go, roasted garlic should get a standing ovation. Through the simple alchemy of hot oven heat, garlic starts off raw and crunchy and astringent, and it emerges soft and caramelized with a gentler flavor that borders on sweetness. It’s like night and day.
Roasting processed ‘naked’ garlic cloves doesn’t work as well because they have no skin to protect them and so they can become quite tough. The creamy consistency produced by this roasted garlic recipe relies on the skin acting like baking paper.
This galette is amazing as roasted mushrooms always produce great flavor and even more so when you squeeze and smash roasted garlic into the mix.
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Mushroom Galette w/ Roasted Garlic & Thyme
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Instructions
Pastry
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into 2 disks & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
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Pre-roast your garlic ahead of time by cutting off the top portion of a whole bulb, placing it in tin foil & liberally covering it with olive oil, some salt & pepper & a couple of thyme sprigs. Wrap it up and place in the oven for around 30- 40 minutes or until golden & soft.
Raise oven temperature to 400 F.
Place mushrooms on a baking sheet. Sprinkle with thyme leaves & drizzle with oil. Pre-roast mushrooms until all the moisture is out and they start to caramelize. When mushrooms are done & while the baking sheet is still hot, squeeze & smash in the whole bulb of roasted garlic, tossing gently until incorporated, season with salt & pepper to taste.
On a piece of parchment that will fit a baking sheet, roll out your pastry to around 12 inches, then place the whole thing onto a rimmed baking sheet. Sprinkle the cheese mixture on the bottom of the pastry leaving an inch and a half border all around, reserve 2 tablespoons of the cheese mixture to dot on top of galette.
Spread the mushrooms all around the top of the cheese mixture, covering it completely. Fold up the edges of the dough all around the filling. Put reserved tablespoons of cheese on top of mushrooms dotting it in sections.
Whisk egg then brush the folded up edge with it. Sprinkle some thyme on the crust edge along with grated parmesan and black pepper. Bake galette for around 30 to 40 minutes or until deep golden on bottom and crust.
Serve warm or at room temperature.
Rissole is an interesting group of dishes with an intriguing history. The original French rissoles were prepared by enclosing the main ingredients in pastry dough and frying them, but over time the original recipe has evolved and changed.
Many nations have created their own version of the rissole. This food is commonly on offer in street stalls as a casual snack food, or in fast-food restaurants. Some fancy restaurants also serve rissole dishes, although they may use fancier ingredients and dress things up with complex sauces to make their rissoles more interesting. Today, rissoles can be found in numerous European countries, but also in Australia, New Zealand, and even Indonesia and Brazil.
Some cooks refrain from using any sort of coating for a rissole, preferring to make a blend of meat, potatoes, eggs, and breadcrumbs which can be molded into a firm patty. Ingredients such as onions may be added to rissoles as well, along with various spices, especially in nations with a culinary tradition of heavily spiced food. They can be made with ground or cut meat, seafood, or vegetables, and the sweet varieties are usually made with fruit. Most of them, including both sweet and savory rissoles, are usually served with a sauce on the side. Primarily, rissoles were deep-fried, but today the name also encompasses the varieties that are baked in an oven or fried in shallow oil.
Today, I’m making artichoke & garlic chicken rissoles. The sauce gives the rissoles a nice punch of flavor and pairs so well with creamy mashed potatoes & roasted green beans.
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Artichoke & Garlic Chicken Rissoles
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Instructions
Sauce
Place all ingredients except oil in a food processor. With motor running, add olive oil in a slow stream to make an emulsion. Continue processing while adding the cream to make a fairly smooth consistency. Remove from food processor & set aside.
Chicken Rissoles
Place chicken, panko crumbs, salt, egg, garlic & soup mix in a bowl. Combine well. Divide into 6 portions. Form each portion into a patty shape.
Heat oil in a large saucepan, Cook rissoles for 2-3 minutes. Turn & cook for a further 1-2 minutes or until golden. Transfer to a plate a wipe out saucepan.
Return rissoles back in saucepan & add sauce. Simmer for 10 minutes until rissoles are cooked through. Nice to serve with creamy mashed potatoes & roasted green beans.
HAPPY EASTER!
Easter is here and Salmon Wellington is the perfect holiday meal! The richness of the mushroom duxelles, pairs perfectly with the hearty salmon fish fillet and scallops and the buttery puff pastry just takes this dish to the next level.
Mushroom duxelles is an intensely flavored combination of finely chopped mushrooms, shallots, and fresh herbs such as thyme or parsley that are slowly cooked to a paste-like consistency. French in origin and named after the marquis d’Uxelles, this mushroom condiment is traditionally used in the preparation of beef Wellington, but it can also be used to flavor soups and sauces as well as to fill omelets and ravioli.
Wellington fillet as we know it today was first made famous by the American chef and star Julia Child, who introduced the filet de bśuf en croûte, the French crust beef fillet, as ‘Filet of Wellington Beef’ during her TV show ‘The French Chef’, on the 1965 New Year’s Eve episode. From that day on, the recipe began to appear in various recreational circles in North America, as well as being taken up in the most important cookbooks.
A Salmon Wellington is a copycat version of the popular English ‘Beef Wellington’. Because puff pastry takes about 20 minutes to bake (salmon takes 12-15 minutes), keep the salmon refrigerated until you’re ready to assemble. Starting with cold salmon ensures it doesn’t overcook. To prevent the bottom from getting soggy, pat dry the salmon thoroughly before assembling. Also, make sure to cut slits on the puff pastry once assembled to allow the steam to escape. Don’t open the oven until ready since puff pastry needs full consistent heat to bake into flaky layers.
You’ll be so impressed when it’s time to take it out of the oven because it just looks amazing. However, you’ll be more impressed with how it tastes. Just like an elegant and flavorful fish pie!
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Salmon Wellington
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Instructions
Mushroom Duxelles
In a food processor, pulse the mushrooms to a roughly diced consistency,15-20 seconds. In a saucepan, melt 2 Tbsp butter over medium-high heat. Add mushrooms, a heavy pinch of salt & pepper, shallots, garlic, rosemary & thyme. Sauté until moisture from the mushrooms has evaporated, about 15 minutes. Transfer to a bowl & set aside.
Scallop Filling
In a small bowl, combine the scallops (or shrimp), cream, onions, parsley, dill, garlic, pesto, salt & pepper. In another small bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture.
Assembly
Preheat oven to 400 F. Line a 15 x 10 x 1-inch baking sheet with parchment paper.
On a lightly floured surface, roll each pastry sheet into a 12 x 10-inch rectangle. Cut each sheet into FOUR- 6 x 5-inch rectangles. Divide mushroom mixture evenly & spread over 4 pieces of pastry leaving a 1/2-inch border.
Center the salmon pieces on top. Next, top each salmon piece with a quarter of the scallop filling.
Top each with a pastry rectangle & crimp to seal. With a sharp knife, cut several slits in the top to let steam escape. Place on the baking sheet & brush with egg wash. Bake for 20-25 minutes or until a thermometer reads 160 F.
Dill Cream Sauce
While salmon is baking, mix all sauce ingredients & refrigerate until serving time.
Summer is a great time to try something different with local produce. Roasting tomatoes is a great way to add depth of flavor, texture and color to pizzas, pasta, salads and so much more! They also make the perfect side dish for almost any meal.
Slow roasting tomatoes allows most of the natural juices to stay locked in while still achieving a delicious, caramelized flavor that is much more complex and intense.
This tomato tart with Boursin and extra old cheddar is brimming with flavorful roasted tomatoes that bear an intensely concentrated essence and melds it all with a puff pastry crust.
Baking with puff pastry is as simple as thawing the dough, then unfolding it and laying it underneath or on top of something. It contributes so much to the overall recipe that you don’t have to add much to turn it into an inspired vegetarian dinner.
Which brings me todays blog recipe: a gorgeous, simple, peak-summery roasted tomato cheese tart. If you don’t have Boursin & extra old cheddar, use the cheese you have; if you want to add a sixth ingredient, caramelized onions never made anything worse.
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Roasted Tomato & Boursin Cheese Tart
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Instructions
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On a sheet of parchment paper, roll out puff pastry to 1/8-inch thickness into a rectangle about 9 x 12-inches. With a sharp knife, score pastry about 1/2-inch in from edges. This will puff up while baking & form a nice edge on the tart.
Spread the Boursin cheese over pastry but NOT on the border. Sprinkle grated cheese evenly over top. Lay tomato rounds over cheese layer. Nestle sliced garlic in between tomato rounds. Season with salt, pepper & Italian spice.
Bake until cheese is bubbly & crust is crispy, about 25-35 minutes. Sprinkle with fresh chives. Let rest for 5 minutes before serving & slicing.
Recipe Notes
To roast garlic:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic head: brush with oil.
- Wrap bulb in heavy duty foil.
- Bake at 425 F. for 20 minutes or until softened.
- Cool for 10 minutes; squeeze softened garlic out of skins.
- Cut into slices.
Crepes come in many flavors and styles and can be eaten as appetizers, side dishes, main courses or desserts. Barley flour is nutty and nutritious and perfect to use in crepes.
Barley has always been a grain I have enjoyed. Not only a good choice in soups and entrees, but perfect when ground into flour for baked goods. Barley has a weaker gluten than wheat flour, however, so it may not rise as well as recipes made with wheat flour. As a result, barley flour is usually mixed with wheat flour when baking yeast breads.
An underrated and underused grain, barley is actually Canada’s 3rd largest crop after wheat and canola. More barley is grown in Alberta than any other province.
That lovely nutty flavor that works well with fruits like apples and pears, is amazing in a savory meal of chicken and mushrooms.
Most of us don’t think nutrition when we think of crepes. Generally, crepes use all-purpose flour, milk and butter with more butter added to the pan. These crepes use whole barley flour in both the crepes and the filling .. how good is that!
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Chicken & Mushroom Barley Crepes
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Instructions
Crepes
In a bowl, combine flour & salt. Whisk in milk until mixture is smooth.
Heat a small non-stick skillet or crepe pan (6-8-inches) over medium-high heat. Brush bottom of pan with oil. Using a 1/4 cup measure of batter, add to pan & quickly tilt pan to cover bottom with batter.
Shake pan to loosen crepe & cook until edges of crepe begin to curl & it no longer sticks to the pan, about 30 seconds.
Gently flip crepe over & cook for a few seconds. Remove from pan & set aside. Repeat with remaining batter.
Sauce
In a saucepan over medium-high heat, melt butter, sauté mushrooms & garlic until lightly browned. Add flour, stirring until completely mixed in. Gradually stir in milk, salt, pepper & dried herbs; cook until thickened, stirring constantly.
If you are using broccoli florets, cook in microwave for 1 or 2 minutes to precook slightly.
Preheat oven to 375 F. Set out a 9 x 13-inch baking pan.
Set aside 1 cup of the sauce. Into remaining sauce add the chicken, broccoli & 1/2 of the grated cheese; gently combine.
Spread a small amount of reserved sauce in bottom of baking pan. Divide filling between crepes. Gently fold each side of the crepe to the middle. Place crepes seam side down in baking dish & top with 1/2 of sliced green onion, remaining sauce & cheese.
Since the sauce is fairly thick, I set the pan of crepes into another pan that had about 1/2-inch of water in it to create a 'water bath'. This helped them to cook without getting to crisp on the bottom.
Cover the pan with a sheet of foil & bake for 30-45 minutes. Remove from oven & sprinkle with remaining green onion. Serve.
Recipe Notes
- If you would prefer to make smaller crepes, use a 1/8 measuring cup or 2 Tbsp instead of the 1/4 cup measure. It should give you roughly 10 crepes.
Timbale is derived from the French word for ‘kettledrum’, also known as timballo, can refer to either a kind of pan used for baking, or the food that is cooked inside such a pan. The crust can be sheet pastry, slices of bread, rice, even slices of vegetable.
This dish is much hardier than soufflé, and is often likened to a crustless quiche, because it is less likely to fall after being removed from the oven. A timbale is different from souffle in several ways; to begin with, the eggs are not separated, but beaten together. Timbale also incorporates breadcrumbs for body, and frequently uses milk rather than cream. It is made with a variety of cheeses.
Common ingredients in timbale include ham or other meats, along with vegetables. It can make a hearty meal or an excellent accompanying side dish, and is also delicious when served cold. Timbale is usually cooked in a tray of water, because the steam helps the custard to set.
Timbale dishes are made from a variety of materials, including enameled metal and ceramic. They are designed to be partially submerged in water during cooking, and are usually capable of standing up to extreme temperatures, since they are used in the oven. They come in a wide variety of shapes, although round dishes are most common. Timbale is often prepared in individual ramekins. Most are attractive enough to be brought directly to the table for service, although many timbales are unmolded and plated so that they can be dressed with a creamy sauce.
For our timbale, I decided to make it without eggs & make a nice cheesy sauce instead. To make it a full meal deal, I added some ground pork but stayed with the original concept of layering everything. It not only tastes great but makes a nice plate presentation.
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Timbale of Zucchini & Sausage
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Instructions
Béchamel Sauce
Heat oil in a saucepan over medium heat. Sauté garlic & mushrooms for 2 minutes. Add flour & cook 1 minute, stirring to combine. Remove from heat & gradually add the milk, stirring constantly, then return to the heat & cook, stirring until thickened.
Add Italian seasoning, salt, pepper, Dijon mustard & 3/4 cup of the combined parmesan & smoked cheddar cheese (reserving 1/4 cup), stirring until the cheese melts. Remove from the heat & stir in the parsley.
Sausage & Veggies
In a saucepan, scramble fry ground pork until cooked. Drain on paper towels. Sauté mushrooms until moisture evaporates.
Slice zucchini thinly & lay on paper towel. Sprinkle with salt to help draw the moisture out; pat dry. Slice potato thinly, leaving skin on.
Preheat oven to 400 F. Line 2 – 5-inch round pans with removable bottoms with foil paper to prevent leaking.
DIVIDE veggies, sausage & sauce BETWEEN THE 2 BAKING PANS. In the bottom of each pan place a layer of potato slices, overlapping slightly. Next layer some leeks & mushrooms, top with a bit of sauce then layer sausage (sprinkle sausage with smoked paprika) & zucchini. Spoon a bit more sauce over all & repeat with a second layer.
Cover with foil & bake for 45 minutes, then remove the foil & bake for a further 5-10 minutes. Sprinkle with reserved 1/4 cup grated cheese. Allow the timbale to stand 10 minutes before serving. Serve with remaining 1/4 of sauce on the side.
