Ingredient: garlic, minced

Shrimp Stuffed Salmon Paupiettes

HAPPY NEW YEAR’S DAY!

New Year’s celebrations bring thoughts of new beginnings. People all over the world are preparing traditional foods in hopes of bringing good luck and fortune in 2025. On the list for many: seafood, especially fish. Many believe fish to be a lucky New Year’s food because fish scales resemble coins. Fish also swim in schools, which for many can inspire feelings of abundance. Finally, fish travel forward, representing progress.

In North America the most common type of fish often served on New Year’s is salmon, as the color pink is often used to signify luck. 

For our New Year’s meal, we are having a stuffed salmon paupiette.

A paupiette is a French dish made from a thin piece of meat, poultry or fish that is stuffed with additional ingredients. The base of the dish is pounded thin and covered with a filling of finely chopped vegetables, meats, fruits, breadcrumbs and tightly formed into a roll. Once the stuffed fish, poultry or meat is cooked through, it is generally cut into small rounds prior to serving. Paupiettes are also commonly referred to as roulades, a word based on the French word meaning ‘to roll’.

BEST WISHES FOR HEALTH & HAPPINESS TO EVERYONE IN 2025!

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 Shrimp Stuffed Salmon Paupiettes
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Course Main Dish
Keyword shrimp stuffed salmon paupiettes
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Ingredients
Course Main Dish
Keyword shrimp stuffed salmon paupiettes
Servings
Ingredients
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Instructions
  1. Slice salmon fillet into 2 or 4 long strips. Flatten GENTLY with a meat mallet. Rub fillets with olive oil then season with salt & pepper.
  2. Melt butter over medium-high heat in a large skillet. Add garlic & onion; sauté until onions are translucent. Add shrimp, salt & Old Bay seasoning.
  3. Sauté until shrimp is barely pink. Transfer to a bowl & allow to cool. When cooled, add parsley, bread crumbs & cream cheese to shrimp mixture & gently stir to blend ingredients.
  4. Preheat oven to 375 F.
  5. Divide stuffing mixture between the 4 strips of salmon fillet. Spread stuffing out evenly & roll each one up, jelly-roll style. Tie each one with some kitchen twine to ensure they will stay rolled.
  6. Place the stuffed fillets in a shallow baking dish. Bake salmon for 45 minutes or until salmon is JUST cooked. Place grape tomatoes in a small baking dish, toss with either some Golden Italian dressing or olive oil & roast until skins are slightly popping open.
  7. Serve with roasted tomatoes & guacamole on the side.

Roast Turkey Breast w/ Barley & Pomegranate Stuffing

SEASON’S GREETINGS!

Today, December 25th, our family celebrates my sister Rita’s birthday. She will forever be the special Christmas gift our family was so privileged to receive on that Christmas day. This time of the year makes us reflect on many different things. This moment, this day, this season will never come again. Treasure it and treasure those you love who make it memorable. I like to keep in mind that the best reflection of Christmas takes place in the mirror of our own hearts.

I think it would be safe to say that turkey still rules the day as the most traditional centerpiece for the Canadian Christmas dinner. Canada is a country with a very diverse background, so we enjoy a mix of cuisines and traditions from all over the world. Although that festive foul remains the center focus, other dishes on the table are undoubtedly reflecting how Canadian tastes are changing.

Because people are travelling more, our knowledge of food has expanded dramatically. It’s all about flavor now, which has led us to more exotic spices and ingredients. We have become much more sophisticated in our approach to preparing food.

Pomegranates are considered a symbol of Christmas in Greece. The fruit is frequently depicted in seasonal contexts, be it on Christmas cards or posters, or replicated in three-dimensional form made of pottery, silver, brass, glass, even gold as a tabletop ornament, a bauble or tree ornament, or as a precious and pretty attachment to classy gift wrappings.

In ancient Greece, it seems to have mainly symbolized fertility, but in the modern Greek tradition that meaning has shifted a little, the pomegranate now being a symbol primarily of prosperity and good fortune. Habitually, a single fruit is hung up above the door of the house on Christmas Day. When the clock strikes twelve on New Year’s Eve, all the lights go out and the whole family goes out on the doorstep of the house. Then the one that is chosen to enter the door of the house first -usually father of the house- breaks the pomegranate and the wonderful red fruits pop up on the door. He always breaks it with his right hand and enters with his right foot as this is believed it will bring luck in the new year. The juicy pieces of pomegranate that look like rubies fill the house with health and happiness (as well as the pomegranate seeds).

Christmas comes and goes each year during which the ‘Christmas Spirit’ is alive and well. Wouldn’t it be nice if that same spirit was applied to our daily lives all year long.

BIRTHDAY WISHES WITH LOVE TO YOU RITA. HOPE YOU & RICK HAVE A WONDERFUL DAY!

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 Roast Turkey Breast w/ Barley & Pomegranate Stuffing
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Keyword turkey breast w/ barley & pomegranate seed stuffing
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Stuffing
Turkey
Herb Butter
Course Main Dish
Keyword turkey breast w/ barley & pomegranate seed stuffing
Servings
Ingredients
Stuffing
Turkey
Herb Butter
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Instructions
Stuffing
  1. Cook barley & set aside. In a saucepan, sauté onion, celery, garlic, mushrooms & seasonings in margarine. Stir in the prosciutto, cook for 5 minutes. Remove from heat.
  2. Transfer mixture to a large bowl & cool for about 15 minutes. Combine with dry bread cubes, cooked barley, & broth, adding only enough broth to make proper stuffing consistency. Stir in pomegranate seeds & set aside.
Turkey
  1. Preheat oven to 350 F.
  2. Lay turkey breast on a clean work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten into an even thickness all over. Discard plastic wrap.
  3. On one half of the turkey breast spread a thick layer of the stuffing. Fold the adjoining half of the turkey breast overall. Fasten with metal skewers if you wish to help to keep stuffing enclosed.
  4. Place a wire rack in a roasting pan & lay stuffed turkey roast on it. Brush herb butter over turkey breast. Roast uncovered, until turkey reaches an internal temperature of 180 F. about 2 hours. Cover loosely with foil if the top browns too quickly.
  5. Place any extra stuffing in a buttered casserole & bake for about 30 minutes, until the top is lightly toasted.
  6. Remove turkey breast from oven, tent with foil & allow to rest for about 5-10 minutes. Make sure to remove all toothpicks and/or skewers before slicing to serve.

Vegetable Dumpling Soup

Soup season is officially here! This satisfying, hearty vegetable dumpling soup truly creates the perfect cozy vibes this winter.

The exact origin of vegetable dumpling soup is difficult to pinpoint, as dumplings and soups have been staples in many cultures for centuries. Dumplings themselves have a long history, with early versions appearing in China when a physician named Zhang Zhongjing created them to help villagers with frostbite.

Vegetable dumpling soup, as we know it today, likely evolved from these early dumpling recipes, with variations appearing in different cuisines around the world. Here are a few notable examples:

  • Wonton Soup: A Chinese classic, wontons are typically filled with pork, shrimp or vegetables and served in a clear broth.
  • Mandu-guk: A Korean soup featuring mandu (dumplings) filled with meat or vegetables, often served in a beef or anchovy broth.
  • Tortellini in Brodo: An Italian dish where tortellini, small ring-shaped pasta filled with meat or cheese, are served in a rich broth.
  • Xiaolongbao: Also known as soup dumplings, these Chinese dumplings are filled with pork and a gelatinous broth that turns into soup when steamed.
  • Matzo Ball Soup: A traditional Jewish soup with matzo balls (dumplings made from matzo meal) served in a chicken broth.

This vegetable dumpling soup has soft, fluffy, biscuit-like dumplings made with a mixture of flour, baking powder, salt & olive oil. The baking powder in these dumplings is what gives them their lift and results in a light and fluffy texture. The dough is cooked in the flavorful simmering soup, resulting in little balls of deliciousness.

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 Vegetable Dumpling Soup
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Keyword vegetable dumpling soup
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SERVINGS
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Soup
Dumplings
Course Main Dish
Cuisine American
Keyword vegetable dumpling soup
Servings
SERVINGS
Ingredients
Soup
Dumplings
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Instructions
Soup
  1. Add all ingredients to a stock pot. Cover & simmer until the vegetables are tender, approximately 2 hours. Stir periodically during cooking time.
  2. During the last ½ hour of the cooking time prepare dumpling dough.
Dumplings
  1. In a small mixing bowl, combine flour, baking powder & salt with a spatula. Form a well in the middle of the dry mixture & add olive oil & warm water. Mix until dough forms into a sticky ball. Cover with a dish towel & set aside for about 10 minutes.
  2. During the last 10 minutes of the soup’s cooking time carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
  3. Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
  4. Ladle soup into serving bowls & top with dumplings. Serve hot.

Roasted Chicken & Veggie Couscous

Couscous is a beloved and popular dish internationally. Although we know it has been around for centuries, its definite origins are unclear. Like pasta, many believe couscous was created in China, while others believe it originated in East Africa. More likely, however, couscous originated in Northern Africa. There is archaeological evidence that dates back to the early 9th century that consists of the kitchen utensil needed to prepare the dish from North Africa.

Over time, the North African staple became popular around Africa, in Andalusia, and the Mediterranean. Economic growth and the development of wheat farming aided in the acceleration and distribution of couscous. With increased migration from North Africa to multiple European destinations, couscous was popularized all around Europe and became very popular internationally, particularly in France.

In Morocco, couscous is a time-honored dish, typically served on Fridays and meant to be eaten with a group of people, either family or friends, or both.

In this recipe, chicken is roasted with assorted veggies, then served atop a mound of light, fluffy steamed couscous.

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 Roasted Chicken & Veggie Couscous
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Keyword roasted chicken & veggie couscous
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Vegetables
Chicken
Couscous
Course Main Dish
Cuisine Moroccan
Keyword roasted chicken & veggie couscous
Servings
Ingredients
Vegetables
Chicken
Couscous
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Instructions
Chicken
  1. Preheat oven to 300 F. Line a sheet pan with foil.
  2. In a small dish combine all chicken spices. Drizzle chicken quarters with oil & sprinkle seasoning combo evenly over all. Place chicken on sheet pan & roast slowly for about 1 1/2 hours.
Vegetables
  1. In a zip-lock bag, place all prepared veggies. Add olive oil & close bag. Carefully toss veggies. When chicken has been roasting for about 3/4 of an hour, remove from oven & add the veggies to the sheet pan & sprinkle with salt & pepper. Continue to roast until chicken is cooked & veggies are tender crisp. While chicken & veggies are roasting, prepare couscous.
Couscous
  1. Heat the 1/2 tsp of olive oil in a saucepan on medium. Add green onion, cumin, ginger & garlic. Cook & stir for about 3 minutes until green onion is softened.
  2. Add honey. Heat & stir for about 30 seconds until green onion is coated. Add broth. Bring to a boil. Add couscous & the teaspoon of olive oil. Stir. Cover. Remove from heat. Allow to stand for 5 minutes without lifting lid. Fluff with a fork.
  3. Stir in parsley along with salt & pepper to taste.
Serving
  1. In a large serving dish, place couscous on the bottom. Top with roasted veggies & chicken quarters. Drizzle with sweet chili sauce if you prefer.
Recipe Notes
  • If you wish, you could turn the heat up a bit when you add the veggies to the chicken.

Cauliflower Casserole w/ Ground Beef & Potatoes

Cauliflower has had a millennial makeover and it’s never been more appealing. For years cauliflower has been a staple side, steamed or baked and smothered with cheese sauce, but there’s so much more to do with the humble cauliflower.

Cauliflower totally transforms into something new depending on how you cook it. Steam and puree it and it becomes very silky. Add the pureed cauliflower to soups, mashed potatoes or macaroni and cheese to thicken them and add flavor and creaminess without dairy. Bake it with cheese and cream for a hearty gratin that’ll top any potato casserole. You can pickle cauliflower and add it to salads, appetizer platters or sandwiches — it’s especially good on falafel. Deep fry cauliflower and eat it as a snack, like popcorn, or toss the crispy, fried florets into a salad. Roast it – on its own or with other vegetables like carrots — till it’s golden brown and tender and serve it as a side dish or add it to pasta to make a complete meal. With a simple blitz, cauliflower makes an ideal ‘dough’ for a healthier homemade pizza base. The possibilities are endless!

This comforting casserole consists not only of cauliflower but beef, potatoes and cheese. It’s the full meal deal!

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 Cauliflower Casserole w/ Ground Beef & Potatoes
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Keyword cauliflower casserole w/ ground beef
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Cuisine American
Keyword cauliflower casserole w/ ground beef
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Instructions
  1. Boil potatoes with their skins in lightly salted water. Drain & peel immediately. Let cool then cut into 1/4-inch slices.
  2. Bring a large pan of lightly salted water to a boil & cook the cauliflower florets for about 6 minutes until al dente. Drain the cauliflower in a colander & reserve 2 3/4 cups of the cooking liquid. Drain cauliflower WELL.
  3. Heat a saucepan with a dash of oil & fry the onion & garlic until soft, but not colored. Add the ground beef & fry. Season with salt & pepper & stir in 1/2 of the green onion. Continue to cook until the released moisture has evaporated. Place in a dish & set aside.
  4. Preheat oven to 400 F. Butter a 9-inch pie plate or casserole dish. Set aside.
  5. Heat saucepan, add butter & allow to melt. Add the flour & stir well with a whisk for about a minute to allow the flour to cook. Stir in veg broth powder & add the reserved cooking liquid from the cauliflower. Keep stirring until you have a smooth & thickened sauce. Stir in 1/2 of the grated cheese until incorporated, then add the remaining green onion. Turn off heat.
  6. Cover the bottom of the baking dish with half of the potato slices, followed by the cauliflower & ground beef. Divide 1/2 of the sauce over it & cover with the remaining potato slices. Place the remaining sauce over potatoes & sprinkle with the remaining grated cheese.
  7. Bake for 40 minutes or until the top is golden brown. Allow to cool slightly before serving.

Seafood Meatballs w/ Orzo

Meatballs have become a beloved culinary delight in various cuisines around the world. The concept of combining ground meat with other ingredients to form compact balls can be traced back to ancient civilizations.

While commonly associated with Italian cuisine, the origin of meatballs is a tale that stretches across time and cultures.

Sweden has made its mark on the global meatball scene with its distinctive version, known as köttbullar. Swedish meatballs gained international recognition, thanks in part to the association with the popular furniture retailer, IKEA.

The Middle East boasts its own variation of meatballs, known as kofta. Kofta has a long history in the region and can be found in various Middle Eastern and Mediterranean countries, including Turkey, Lebanon, Egypt, and others.

Meatballs have traveled the world, adapting and evolving to suit different tastes and ingredients.

Asian cuisines have their own variations of meatballs. In Thailand, fish balls are popular street food made from a paste of minced fish, mixed with herbs, spices, and sometimes starch to achieve a firm texture. They are usually served in soups, stir-fries, or on skewers with dipping sauces.

As immigrants from various countries arrived in North America, they brought with them their culinary traditions, including their beloved meatball recipes.

In recent years, the popularity of global cuisine has further fueled the creativity and innovation around meatballs in North America. Food trucks and trendy restaurants offer inventive variations, such as fusion meatballs with a blend of different cultural flavors or vegetarian and vegan alternatives made with plant-based ingredients like lentils, mushrooms, or chickpeas.

Today, meatballs in North America can be found in a variety of forms and flavors, reflecting the country’s multicultural heritage.

Whether enjoyed in a tomato-based sauce with pasta, in a creamy gravy with lingonberry sauce, or alongside aromatic rice and fragrant spices, meatballs continue to satisfy appetites. The enduring popularity of meatballs is a testament to their versatility and the universal appeal of a simple, comforting dish.

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 Seafood Meatballs w/ Orzo
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Cuisine Asia
Keyword seafood meatballs w/ orzo
Servings
MEATBALLS
Ingredients
Orzo Pasta
Sauce
Seafood Meatballs
Cuisine Asia
Keyword seafood meatballs w/ orzo
Servings
MEATBALLS
Ingredients
Orzo Pasta
Sauce
Seafood Meatballs
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Instructions
Orzo
  1. Bring 2 1/2 cups vegetable broth to a boil & cook orzo until tender. Drain excess vegetable broth from orzo & reserve. Set orzo & reserved water aside.
Sauce
  1. In a saucepan over medium heat, melt butter & add the garlic. Cook 3-4 minutes while stirring. Whish in remaining sauce ingredients. Simmer 4-5 minutes, stirring until sauce slightly thickens. Remove from heat.
Seafood Meatballs
  1. In a small bowl, mix the eggs & lemon juice. Place all meatball ingredients (except the olive oil) in the bowl of a food processor & pulse until combined.
  2. In a large saucepan, heat olive oil over medium-low heat. Scope seafood mixture (makes 20 balls) into saucepan. Using a large spoon, continuously turn the meatballs until all sides obtain a golden brown color. Place meatballs on a plate lined with paper towel.
Serving
  1. On a large platter, place orzo & top with seafood meatballs. Drizzle sauce over all. Place in the microwave for a couple of minutes just to ensure everything is hot for serving.

Cheesy Kale & Mushroom Strata

In the beginning, there was kale. From it arose the others, cauliflower, Brussels sprouts, cabbage, broccoli, collard greens, mustard, kohlrabi, rutabaga, turnips and Bok choy.

Kale is an ancient vegetable that has been enjoyed by humans for centuries. It is thought to have originated in Asia Minor and was brought to Europe by traders and travelers. Kale was a popular crop in medieval times and was often grown in monastery gardens.

In the 18th century, kale became even more popular after it was introduced to North America. There are several different types of kale, each with its own unique flavor and texture. Curly kale is the most common type, and it has a slightly bitter taste. Tuscan kale is a bit sweeter and more tender than curly kale, while Russian kale is the most robust and flavorful of all the varieties.

Kale holds its texture well when cooked, and it can be steamed, stir-fried, roasted, or eaten raw. You can blend it into smoothies, roast it to make kale chips, wilt it into soup, mash it with potatoes or turn it into pesto. You may want to remove the middle rib by hand or with kitchen shears because it can be tough, fibrous and taste bitter.

North Americans know kale well, along with being eaten it is often used to adorn the self-service salad bars across the land, displacing other green adornments because of its resistance to wilting. 

Brion & I enjoyed this cheesy kale and mushroom strata with some roasted sausage.

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 Cheesy Kale & Mushroom Strata
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Keyword cheesy kale & mushroom strata
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Course Main Dish
Cuisine American
Keyword cheesy kale & mushroom strata
Servings
Ingredients
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Instructions
  1. The day before, prepare the strata so it can refrigerate over night. Preheat the oven to 300ºF. Tear the bread into 1 1/2-inch pieces and spread them out over a large baking sheet. Bake the bread chunks in the oven for 8-10 minutes, stirring once half-way through, to partially dry the bread.
  2. Meanwhile, slice the mushrooms, then add them to a large skillet with the butter, minced garlic, some salt and pepper. Sauté the mushrooms over medium heat until they release all their moisture and begin to brown (about 5-7 minutes).
  3. Remove the cooked mushrooms from the skillet and add the kale & leeks along with a couple tablespoons of water (this helps the kale wilt). Sauté the leeks & kale with some salt & pepper (2-3 minutes).
  4. Coat the inside of a 12 cup (10 x 10-inch) casserole dish with butter or non-stick spray. Layer half of the dry bread chunks in the bottom of the dish, then top with half of the mushrooms, half of the kale, and half of the Gruyere. Wiggle the ingredients down between the bread chunks a bit, then repeat all the layers a second time.
  5. In a large bowl, whisk together the eggs, milk, Dijon and 1/4 tsp each salt & pepper. Pour the egg mixture over the prepared strata, making sure to drizzle over every surface of the strata, rather than just pouring in one spot. Sprinkle with parmesan cheese. Cover the strata and refrigerate for 8-24 hours.
  6. The next day, allow the strata to sit at room temperature for 30 minutes. Preheat the oven to 350ºF. Bake the casserole for 50 minutes, or until the internal temperature reaches 160 F. and the top is deeply golden brown.
  7. Let the strata rest for 10 minutes, then slice into six pieces and serve!

Roasted Turkey Breast ‘Porchetta’ Style

HAPPY THANKSGIVING DAY!

The second Monday of October has been the day Canada has celebrated Thanksgiving since 1957. You might say it is synonymous with autumn & the harvest season. For us, it’s a time to be thankful for having the privilege of being Canadian and able to live in such a wonderful country.

I, for one, have always loved the changing seasons. That’s not to say that I like freezing cold and slippery roads but that I have come to understand the important role each one plays in the ‘big picture’. When Brion and I initially landscaped our property, careful consideration was given to what plants were planted. Over the years it has developed into a beautiful tapestry of color through our growing season.

Growing up on the farm, Fall was an especially busy time with the grain crops being harvested, garden vegetables being canned, frozen or just stored for use over the coming months. So much needed to be done before winter would set in. As a teenager it all just seemed like a lot of work. Even as hard as my parents worked at making a living from farming, I think they felt a real sense of satisfaction in what they were able to achieve. Now I realize that even without being aware of it the visual beauty of the farmland at harvest was imprinted on me forever.

Our Thanksgiving meal today was inspired by the traditional Italian pork classic ‘porchetta’, a savory and moist boneless pork roast.

Porchetta is one of Italy’s most famous pork dishes. The term ‘porchetta’ traditionally refers to a whole boned and roasted young pig, specifically one which has been flavored with herbs, garlic and seasoning and cooked until the skin turns to golden crackling. The name of the dish stems from the word ‘porco’, meaning pork. It is a staple of numerous village festivals, fairs, markets, and concerts, when the streets of Rome are packed with food trucks selling this flavorful dish that is usually served on its own or as a filling for sandwiches. Italian immigrants brought the dish to North America in the early 20th century, where it is often referred to as Italian pulled pork.

The key elements of the finished dish are juicy meat, soft fat and crispy crust. In modern Umbrian kitchens, porchetta has expanded beyond pork, so that ‘porchetta-style’ has simply come to mean boneless meat, rolled round garlic and herbs, and roasted.

This ‘turchetta’ or roast turkey breast stuffed and rolled in the style of Tuscan porchetta makes a delicious alternative to ‘the same old Thanksgiving bird‘. 

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 Roasted Turkey Breast 'Porchetta Style
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Course Main Dish
Keyword stuffed porchetta-style turkey breast
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Course Main Dish
Keyword stuffed porchetta-style turkey breast
Servings
Ingredients
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Instructions
  1. Preheat oven to 325 F.
  2. In a large skillet, cook chopped bacon until golden & starting to crisp. Add butter, onion, celery & garlic. Sauté in bacon drippings until tender & golden.
  3. Toss sautéed veggies with crispy bacon, bread cubes, sage, thyme, rosemary, salt, pepper & chicken broth. Set aside while you prepare chicken breast.
  4. On a cutting board, place butterflied turkey breast & pound with a mallet so that the turkey is of even thickness throughout. Season with salt & pepper. Fill with stuffing, leaving a 1-inch border along the sides.
  5. Starting at the end closest to you, roll the turkey into a tight log shape & tie with twine. Season with salt & pepper & drizzle with a touch of olive oil.
  6. Roast for about 40-45 minutes until skin begins to crisp. On a piece of saran weave together a bacon 'mat'. Remove turkey from oven, cut twine & place turkey breast on the bacon mat. Using saran, turn roast over & tuck ends underneath the turkey breast. If necessary, use toothpicks to keep ends in place. Place in a roasting pan with a wire rack on the bottom to help drain away some of the drippings.
  7. Raise oven temperature to 350 F.
  8. Return turkey breast to oven & roast until turkey reaches an internal temperature of 160 F. & the bacon is crispy.
  9. Allow turkey to rest for 10-15 minutes before slicing & serving.

Chicken Madeira

Wine is not just a beverage with dinner, but can also be a key ingredient in dinner. Madeira wines are known for their versatility. Madeira perfectly complements all sorts of ingredients because of its vast range of wines. It not only adds flavors, but also dimension to the dishes. From soups to stews to desserts, it packs quite a punch and has an intense impact on the final product.

Madeira wine evolved on the island of the same name on the coast of Portugal. It presents different characteristics to all other types of fortified wine due to its specific winemaking process, since it is obtained by intentional heating, and characterized by a distinct ‘baked’ bouquet.

Madeira is classified according to several designations, including vintage, grapes used, and sweetness. There are a few variations on the production method, but Madeira must be oxidized and heated (a process called “maderization,” named after the wine). This makes for a fortified wine that can last for centuries.

Madeira has several taste profiles, but most will have flavors of caramel, walnut oil, peach, hazelnut, orange peel, and burnt sugar.

The first thing to check before cooking a Madeira based dish is what kind of wine does the dish require? It is always safe to use an average blended Madeira. Choose the safest- Finest or Rainwater type. These are packed with flavors and aromas and are typically inexpensive.

A good example is Sandeman Madeira Rainwater. It is light in body but full of flavor. It has a light amber color with golden highlights, as well as clean, nutty aromas. Its flavor is nutty and lightly complex, with a clean finish. This Madeira makes a wonderful accompaniment to a variety of foods and is also a fabulous cooking wine that can be used in various traditional dishes. ‘Rainwater Madeira’ was so named in the 18th century because it is as soft as rainwater and the color of straw, glistening after a shower of rain.

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 Chicken Madeira
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Course Main Dish
Cuisine American
Keyword chicken Madeira
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Ingredients
Chicken
Sauce
Course Main Dish
Cuisine American
Keyword chicken Madeira
Servings
Ingredients
Chicken
Sauce
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Instructions
  1. In a large saucepan melt 2 tablespoons of butter. Add 1 tablespoon of oil then add the mushrooms to the pan. Cook the mushrooms for about 5 minutes until they become soft.
  2. Add the onions to the pan & cook them along with the mushrooms for about 2-3 minutes. Add garlic & parsley to the pan & sauté them for a minute or two. Then, transfer this mixture to a plate.
  3. Slice the chicken breast in lengthwise strips. Season with garlic powder, Italian seasonings, paprika, salt & pepper.
  4. In the saucepan, melt a tablespoon of butter. Add a tablespoon of oil as well & let the butter foam. Add the chicken breast to the pan & cook it on both sides for 3-4 minutes each until golden brown. When it is cooked, transfer it to the plate with the mushrooms.
  5. In the same pan, pour in the Madeira wine & bring it to a boil. When it has reduced to almost half its volume, add the beef stock & boil it for about 10 minutes until only ¼ of the original volume remains.
  6. Add the heavy cream to the pan & simmer it for 2-3 minutes until it thickens. Sprinkle a pinch of salt & pepper into the pan to add flavor & stir.
  7. Return the cooked chicken to the pan along with the mushrooms. Top it with the shredded mozzarella cheese. Place the pan in the oven broiler and broil it for 2-3 minutes until the cheese has completely melted.
  8. Remove the pan from the oven. Place chicken on a serving platter & garnish with some parsley. Nice served with mashed potatoes.

Pork & Apple Bedfordshire Clanger w/ Cheddar-Sage Pastry

The Bedfordshire Clanger is a very unique and little-known meat pie recipe from England, specifically (not surprisingly) from the county of Bedfordshire, a small, low-lying and predominantly agricultural county nestled in the east of England.

In centuries past many of the working husbands of the area used to toil in the fields there. Their wives, knowing their husbands would need lots of protein and carbohydrate sustenance, came up with the brilliant idea of a doubled, loaf-shaped pie. One end contained a savory filling that used the famed pork of the area while the other end was filled with stewed apples (made from the famed local apples) as dessert. So, the two fillings didn’t combine, there was a ‘pastry wall’ in between blocking any flavors from mixing. A ‘secret code’ denoted which end was meat and which was dessert: two knife slits on one end of the pastry top means meat, three small holes on the other shows the sweet. This was brilliant, an entire meal for the hard-working man – handheld, portable and delicious

I guess you could say, the Bedfordshire clanger is not only a tasty treat but also a piece of culinary history that has stood the test of time!

Print Recipe
 Pork & Apple Bedfordshire Clanger w/ Cheddar-Sage Pastry
Votes: 1
Rating: 5
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Rate this recipe!
Course Lunch
Cuisine European
Keyword pork & apple Bedfordshire clanger w/ cheddar-sage crust
Servings
CLANGERS
Ingredients
Cheddar-Sage Pastry
Pork Filling
Apple Filling
Course Lunch
Cuisine European
Keyword pork & apple Bedfordshire clanger w/ cheddar-sage crust
Servings
CLANGERS
Ingredients
Cheddar-Sage Pastry
Pork Filling
Apple Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pastry
  1. In a medium bowl, whisk together the flour, sage & salt. Sprinkle the butter cubes over the flour mixture & use your fingers to work them in. Alternately you could use a pastry cutter to do this.
  2. When the mixture resembles cornmeal with pea-sized bits of butter remaining, stir in cheese with a fork until evenly distributed. Sprinkle 6 Tbsp ice water over mixture & stir with a fork until dough begins to come together. If needed, add an additional Tbsp or two of ice water.
  3. Turn the dough out onto a lightly floured surface & knead for about three times. Gather the dough into a disk & wrap in plastic wrap. refrigerate for at least 30 minutes or overnight.
Pork Filling
  1. Bake potato in microwave, peel & cut into small cubes. Set aside.
  2. Heat oil in a skillet & sauté celery, onion, garlic & bacon together on medium heat until veggies are soft & bacon is cooked. Add ground pork, breaking it up well. Stir in dried herbs & spices. Cover & simmer for about 10 minutes.
  3. Remove from heat & stir in cooked potato & cheese. Set aside to cool.
Apple Filling
  1. In a small saucepan, combine butter, water, cinnamon & brown sugar. Bring to a simmer then add diced apples, raisins, lemon zest & juice. Gently simmer for 5 minutes. Remove from heat & allow to cool.
Assembly/Baking
  1. Divide pastry into 5 equal pieces. On a lightly floured surface (or dry wax paper) roll out each piece of pastry into 7 x 7 1/2-inches. The excess trimmed from the sides will be used for little pastry ‘walls’ dividing the sweet & savory fillings. Roll the excess into a 3-inch length.
  2. From the top of each piece, LIGHTLY make a line across your pastry 4-inches from outside edge. This will help to place your fillings properly.
  3. On the 3-inch wide section of the pastry, place savory filling to cover 2/3 of the area. Place one of the rolled strips after that then place sweet filling on the remaining 1/3 to complete the 'clanger'. The little rolled piece of pastry divides the savory & sweet filling.
  4. On the sweet side make 3 holes for vents & on the savory side make 2 slashes. This is the 'code' to let the person eating the clanger which was savory or sweet.
  5. Preheat oven to 350 F.
  6. Brush the edges of each pastry with egg wash. Lift the pastry from the opposite side over the fillings & seal the edges with a fork.
  7. Brush clangers with remaining egg wash & bake for about 30-35 minutes or until golden.