Ingredient: heavy cream

Salted Caramel Rice Krispie Treats

HAPPY HALLOWEEN!

It’s hard to imagine we have already reached the end of October. Much like the leaves swirling in the crisp autumn breeze, we are reminded of the fickle nature of time. It really doesn’t wait for anyone. Brion and I were in a store around the end of September that already had Christmas displays up. For me, that really doesn’t work. Maybe it just comes as we get older, but I really enjoy trying to stay in the ‘moment’ and enjoy each day, season and year as they unfold. That time will never come again, so why do we feel the need to rush it so. I guess you could call it, ‘making the most of your own personal journey’.

Halloween means many things to different people. When I think back to Halloween when I was growing up on the farm, it was fairly ‘low key’. My mother did all that she could to make it fun for us — carving jack-o-lanterns, bobbing for apples and making a special treat of popcorn balls. My dad had his own point of view of such a holiday that being, ‘if he wanted his kids to have candy, he would buy it for them’, as opposed to us asking the neighbors for it. Nevertheless, the world didn’t end because of it. There were always school parties in grade school to ‘dress up’ for that were fun. Looking back at some photos of my sister Loretta and I in our costumes brings back some treasured memories.

For a Halloween treat this year I am making some salted caramel rice krispie treats. The salted caramel craze has become a ubiquitous flavor in the culinary world, appearing in everything from ice cream to coffee to cocktails etc. etc.

French chocolatier and caramélier, Henri Le Roux is credited with creating salted caramel in 1977. He was making caramel when he accidentally added some fleur de sel, a type of French sea salt, to the mixture. Instead of throwing the batch away, he tasted it and was pleasantly surprised by the combination of sweet and salty flavors. He went on to create a salted caramel confection, which he called ‘caramels au beurre salé’ or ‘salted butter caramels.‘

Salted caramel’s popularity grew in the late 1990s after Parisian pastry chef Pierre Hermé created a salted caramel macaron. Hermé’s macaron became popular with American food professionals, and a related trend of salted chocolate also began to gain popularity. In 1998, Michael Recchiuti, a chocolate maker from San Francisco, began selling fleur de sel caramels covered in chocolate. 

In addition to its popularity in the food industry, salted caramel has also made its way into the beverage industry. Salted caramel lattes and hot chocolates have become popular seasonal offerings at coffee shops, and some breweries have even incorporated the flavor into their craft beers.

Salted caramel may have started as an accidental combination, but it seems that over the last few years it has managed to infiltrate itself into every possible food and drink sector. From its origins in a French chocolate shop to its contemporary status as a flavor craze, salted caramel has proven that sweet and salty can be a winning combination. The appeal of salted caramel lies in its balance of flavors – the sweetness is offset by the savory notes of the salt, which not only adds depth to the taste but also accentuates the caramel’s buttery richness.

Salted caramel rice krispies treats are great for kids (and adults) Halloween parties and can be made in 15-20 minutes from start to finish. A simple way to transform a classic recipe into something special. 

Print Recipe
 Salted Caramel Rice Krispie Treats
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Rating: 5
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Course dessert
Cuisine Canadian
Keyword salted caramel rice krispie treats
Servings
Ingredients
Course dessert
Cuisine Canadian
Keyword salted caramel rice krispie treats
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Caramel Layer
  1. Line a 9x13-inch pan with parchment paper that hangs over the edges of the pan. Once the caramel & drizzle have completely set you will be able to lift the entire block out onto the cutting board.
  2. Place caramels & water in a saucepan. Cook on low heat, stirring constantly until the mixture is smooth. Keep warm.
Rice Krispie/Pepita Layer
  1. In a medium pot, place butter & mini marshmallows. Melt on medium heat stirring constantly. When mixture is smooth, add vanilla. Turn off heat & add cereal, combine well. Place about 3/4 of the mixture into the prepared pan. GENTLY press into the baking pan. If you pack them down too hard the bars will end up hard & crunchy opposed to soft & gooey. Sprinkle the pepita seeds over the sticky rice krispies.
  2. Next, pour the caramel sauce over top of the rice krispie/pepita layer. Drop the remaining warm rice krispie mixture onto the caramel in dollops, quickly spreading it around carefully into an even layer as much as you can. Place bars into the fridge to chill.
Chocolate Drizzle
  1. In a saucepan add 1/2 cup heavy cream. Once it barely begins to boil remove from heat. Pour the milk chocolate chips in a cereal bowl. Slowly mix cream and chocolate by adding the heated heavy cream, a tablespoon at a time while stirring the chocolate chips. Add a little at a time until it is at the right consistency to drizzle. Then let it cool for a few minutes. Drizzle on top of the rice krispie bars then sprinkle with sea salt.
Chill & Slice
  1. Place pan back in fridge to chill for at least 1 hour. Cut into preferred size portions while cold. If you are returning them to the fridge at that point, remove at least half hour before serving.

Couscous Porcupine Meatballs

Couscous porcupine meatballs are an innovative twist on the traditional meatball dish, incorporating the unique texture and taste of couscous. These meatballs get their name because the couscous, added to the beef meatball mixture pokes out of the meatballs once cooked, and hints towards looking like a porcupine! During the Depression era when conservation cooking was needed, an early version of this recipe was created by adding rice (which was cheaper than protein) to ground beef to extend the meat. Versions of this recipe were passed down and changed as Campbell’s condensed soup became the sauce base.

The base of the meatballs is usually a blend of ground meat, often beef or turkey, mixed with seasonings and herbs to create a rich and flavorful profile. The addition of couscous not only adds an interesting texture but also makes the meatballs lighter and more absorbent, allowing them to soak up sauces and flavors from accompanying dishes. This combination creates an amazing contrast in each bite – the tender, juicy meat complemented by the slightly chewy, grainy texture of the couscous.

These meatballs are versatile and can be adapted to suit a range of cuisines and flavors. They can be spiced up with a variety of seasonings, from traditional Italian herbs to garlic and onion powder, or even a dash of cumin. Cooking methods for couscous porcupine meatballs vary, with options like baking, frying, or simmering in sauce, each method imparting a different texture and flavor to the dish.

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 Couscous Porcupine Meatballs
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Middle Eastern
Keyword couscous porcupine meatballs
Servings
Ingredients
Meatballs
Creamy Alfredo Sauce
Course Main Dish
Cuisine Middle Eastern
Keyword couscous porcupine meatballs
Servings
Ingredients
Meatballs
Creamy Alfredo Sauce
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. In a shallow bowl, pour hot water (or chicken broth) over the uncooked couscous, cover for 5 minutes, and fluff with a fork. Let it cool slightly.
  2. In a large mixing bowl, combine the fluffed couscous, ground meat, egg, Italian seasoning, garlic & onion powder, red pepper flakes, salt & pepper. Gently combine mixture making sure not to OVERMIX.
  3. Divide mixture into 20 portions & roll into tightly packed meatballs. The expanding couscous will stick out slightly as it cooks, giving them the signature ‘porcupine’ look.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs & brown on all sides (about 8–10 minutes). They don't need to be fully cooked through yet. Remove & set aside on a plate.
Sauce
  1. In the same skillet, melt the butter over medium heat. Add the minced garlic & cook until fragrant (about 1 minute). Pour in the heavy cream & bring to a gentle simmer.
  2. Stir in the Parmesan cheese & paprika (if using). Allow the sauce to thicken for 3–4 minutes. Place the browned meatballs back into the simmering sauce. Cover the skillet, reduce the heat to low & cook for about 15 minutes, or until the meatballs are cooked through & the couscous is tender.
  3. Garnish with green onions. Nice served with roasted potatoes or over egg noodles.

Oktoberfest Dampfnudel w/ Blackberry & Vanilla Sauce

CELEBRATING OKTOBERFEST (SEPT 19-OCT 4 /2026)

Come Autumn and Oktoberfest celebrations will be cropping up all over Canada.  It’s come to be known as a beer festival in modern culture that lasts for 16 to 18 days from the period between mid or late September lasting until the first weekend of October.

Oktoberfest in Munich, Germany started back in the 1800s and was quite unlike the dancing-on-benches festival of today. The very first Oktoberfest was actually the wedding celebration of King Ludwig I and Princess Therese on October 12th, 1810. During that particular celebration, the citizens of Munich were invited to the party as well and they just never wanted it to end. The ‘Oktoberfest’ tradition has carried on ever since. 

The world’s largest Oktoberfest is held annually in Munich, Germany but Oktoberfest is also quite popular around the world. The largest Oktoberfest celebration in Western Canada is being held for the fourth year here, in our city of Edmonton, Alberta from September 18–26 and October 2+3. Edmonton’s Ice District was transformed into a ‘Bavarian wonderland’ with a 30,000-square foot tent where visitors could sample traditional German dishes, including schnitzels, sausages, sauerkraut, pretzels and strudels provided by local and international chefs. Beer and beverages are being provided by Fahr Brewery, Erdinger, Wild Rose & Big Rock Brewery, Blindman Brewing, Rival Trade Brewing, Troubled Tea/Troubled Monk and Molson Canadian. The all-ages event included a number of family-friendly activities and live music by a mix of traditional German bands and other entertainers.

From pork sausages and roast chicken to potato pancakes and Oktoberfest desserts like Dampfnudel, there’s something for everyone at Oktoberfest.

The connection between the Dampfnudel and Oktoberfest is rooted in Bavarian-style cultural tradition, practical festival dining, and local family heritage. Dampfnudel is a traditional German dumpling that is soft and fluffy on top with a golden, caramelized crust on the bottom. They are served warm, swimming in a rich, creamy vanilla custard sauce and occasionally paired with fruit compotes. While you generally will not find these yeast dumplings inside the high-energy main beer tents, they are a staple at traditional food stalls, coffee tents, and pastry kitchens situated around the festival grounds.

The history of the dampfnudel dates back centuries and is rooted in Southern German folk tradition. According to a famous German legend from the Thirty Years’ War (1618–1648), a Swedish cavalry unit arrived at the small town of Freckenfeld in the Palatinate (Pfalz) region. The soldiers threatened to plunder and destroy the village unless they were given a steep ransom. A master baker named Johannes Muck stepped up to save the town. Utilizing limited resources of flour, water, and yeast, he and his wife frantically cooked 1,286 dampfnudeln to feed the entire hungry army. The soldiers were so satisfied with the hot meal that they spared the town and moved on (the regional variation of dampfnudel popular in the Palatinate, is steamed in salted water and served alongside potato soup or gravy). Today, the town’s historical gate (Dampfnudeltor) features 1,286 stone bumps mimicking the buns, and the dumpling is proudly featured on Freckenfeld’s official coat of arms.

In Bavarian culture, there is a concept called Boden erschaffen (creating a base or lining the stomach) before or during a heavy drinking session. Dampfnudeln are dense, yeast-heavy, carbohydrate-loaded sweet rolls that excel at absorbing alcohol. While savory foods like pork knuckles and pretzels do most of the heavy lifting during the day, the dampfnudel acts as the ultimate evening comfort food. It satisfies sugar cravings induced by hours of drinking while mitigating the effects of the strong Oktoberfest beer on the stomach.

At a festival that serves millions of people in just over two weeks, efficiency is key. However, dampfnudel cannot easily be pre-made or mass-produced in a factory because they dry out and lose their signature pillowy texture. To maintain authenticity, Oktoberfest dessert kitchens and specialized bakery stalls set up massive, heavy-lidded steaming stations. They bake fresh batches continually throughout the day. The resulting scent of caramelized sugar, warm yeast, and bubbling vanilla sauce wafts through the fairgrounds, acting as a natural magnet for hungry festival-goers looking for an alternative to roasted meats.

Brion & I are acknowledging the tradition today with some Oktoberfest Dampfnudel with blackberry & vanilla sauces. Festive flavor in every bite!

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 Oktoberfest Dampfnudel w/ Blackberry & Vanilla Sauce
Votes: 1
Rating: 5
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Course dessert
Cuisine German
Keyword dampfnudel
Servings
Ingredients
Dampfnudel
Blackberry Sauce
Vanilla Sauce
Poaching Liquid
Course dessert
Cuisine German
Keyword dampfnudel
Servings
Ingredients
Dampfnudel
Blackberry Sauce
Vanilla Sauce
Poaching Liquid
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. Warm the ⅔ cup of full-fat milk until it is lukewarm. Stir a pinch of sugar into the warm milk, then stir in the yeast. Leave it undisturbed for 5 to 10 minutes until a frothy.
  2. In a large mixing bowl, combine flour & the remaining ½ cup sugar. Make a well in the center. Pour in the frothy yeast milk, lightly beaten eggs, & melted butter.
  3. Using your hands, bring the ingredients together into a rough dough. If the dough feels too wet, sprinkle in an extra tablespoon of flour. If it feels too stiff, add a tiny splash of extra milk.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 10 minutes until it forms a soft, smooth, elastic skin. Flatten the dough slightly, scatter the finely grated lemon zest on top & knead for another minute until evenly distributed.
  5. Grease a bowl with a small amount of vegetable oil. Place the dough ball inside, turning it once to coat it in the oil. Cover the bowl tightly with plastic wrap or a clean damp towel. Leave it to rise in a warm, draft-free area for 1 to 1 1/2 hours until it has visibly doubled in size.
Blackberry Sauce
  1. Meanwhile, put blackberries, orange juice, sugar & a pinch of cinnamon directly into a medium saucepan. Place the pan over medium-high heat & stir gently until the sugar completely dissolves and the liquid starts to bubble. Lower the heat to a gentle simmer & cook for 8 to 10 minutes. Use the back of a wooden spoon or a potato masher to lightly crush the blackberries to release their juices. The sauce is ready when the berries are soft & the liquid has reduced into a glossy, pourable sauce. (Note: Blackberry seeds are quite large. If you prefer a completely smooth sauce, press the finished mixture through a fine-mesh sieve with a spoon before serving). Keep the sauce warm or let it cool slightly to serve at room temperature. Set aside.
Vanilla Sauce
  1. Heat the milk & cream in a heavy-based saucepan over a medium heat to just below boiling point then remove from the heat. In a large bowl, whisk the egg yolks, vanilla, flour, sugar & cardamom together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth & thick enough to coat the back of a spoon. Remove from the heat & set aside. Cover the surface of the sauce with cling film, to prevent skin forming.
Shape & Rise Dumplings
  1. Gently press your fist into the center of the risen dough to deflate it & knock the large air bubbles out. Turn the dough onto a lightly floured surface. Divide it evenly into 12 separate pieces. Roll each piece against the counter using a cupped hand to shape them into smooth, tight balls.
  2. In a large, cold, non-stick sauté pan, add the POACHING LIQUID ingredients. Place the pan over medium heat for about 5 minutes, stirring until the butter melts & the sugar dissolves completely. Remove from the heat. Place the 12 dough balls into the warm liquid, leaving a bit of space between them. They must all sit flat on the base of the pan. Cover the pan with its tight lid & let them sit off the heat for 15 minutes. They will expand & puff up.
Steam/Caramelize
  1. Place the tightly covered pan over a low-to-medium heat setting. Cook covered for 25 to 30 minutes. CRITICAL RULE: Do NOT open the lid at any point during these 30 minutes. If you lift the lid, the trapped steam will escape instantly, causing the pillowy dumplings to collapse and turn dense.
  2. Toward the end of the cooking time, you will hear a distinct crackling or sizzling sound. This means the milk liquid has fully evaporated & the dumplings are beginning to fry in the remaining butter & sugar. Once the 30 minutes are up, remove the lid. Cook for an additional 5 to 10 minutes. The tops will remain snowy white & pillowy-soft, while the heat fries the bottom of the dumplings into a rich, dark-golden, crunchy caramel crust.
  3. Carefully lift dampfnudel out of pan with a spatula & serve immediately with warm blackberry & vanilla sauces.

Roast Pork Tenderloin w/Blackberry Rhubarb Chutney

Unusual fruit chutneys are growing in popularity with our developing taste for condiments that contain less sweet and more spice. Chutney, pronounced ‘chuht-nee’, refers to a family of condiments from South Asian cuisine. While Chutneys are most often associated with India, they’re also popular in Africa and the Caribbean islands.

They can be fresh or cooked and are made from a wide variety of ingredients usually from some concoction of fruits and/ or vegetables and spices. They range in flavor from sweet or sour, spicy or mild, or any combination of these, while their texture can be thin or chunky. Some compare chutneys to a relish and others to a jam. Chutney is most often used to balance a dish and may be on the sweet and tart side or provide a spicy and hot flavor. To add to the confusion, many times chutney is also mistakenly called a relish (and vice versa) but there are subtle differences between the two. Relishes tend to be a bit sweeter, while Chutneys are more on the savory side. Chutneys are cooked slowly, are more likely to be chunkier and have a consistency that is much like preserves while relishes are barely cooked, rarely use any sugar and are crunchier.

This simple to prepare chutney makes for a tasty, tart counterpart to the richness of pork.

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 Roast Pork Tenderloin w/ Blackberry RhubarbChutney
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Middle Eastern
Keyword roast pork tenderloin w/ spicy blackberry chutney
Servings
Ingredients
Mushroom Barley Risotto
Pork Tenderloin
Blackberry-Rhubarb Chutney
Course Main Dish
Cuisine Middle Eastern
Keyword roast pork tenderloin w/ spicy blackberry chutney
Servings
Ingredients
Mushroom Barley Risotto
Pork Tenderloin
Blackberry-Rhubarb Chutney
Votes: 1
Rating: 5
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Instructions
Risotto
  1. In a heavy saucepan, heat butter & oil over medium heat then add 1 clove garlic & the mushrooms. Season with salt & pepper & sauté until mushrooms are golden brown & tender, about 6 minutes; remove from pan. Toss mixture together with parsley; set aside.
  2. Heat broth in a microwave-safe bowl until hot. Cover & set aside. Heat remaining oil over medium-high heat in a heavy saucepan. Add onion & remaining garlic; cook, stirring until aromatic & softened, about 3 minutes. Add barley & cook, stirring to coat in oil. Stir in wine & cook until almost completely evaporated, about 3 minutes. Stir in 1/2 cup hot broth; continue stirring until stock has been absorbed, about 4 minutes. Reduce heat to medium & continue adding hot broth until broth has been absorbed & barley is tender, about 30 minutes.
  3. Stir in cream & cheese, stirring until creamy. Remove from heat; stir in reserved mushroom mixture; set aside until ready to stuff tenderloin.
  4. Risotto can be prepared ahead, once cooked, cover & refrigerate for up to 3 days.
Tenderloin
  1. Preheat oven to 450 F.
  2. Cut tenderloin down the center, lengthwise, stopping when you are about 1/2-inch from the bottom of roast. Open the tenderloin like a book. Season inside surface lightly with salt & pepper.
  3. Spoon risotto down the center of the tenderloin. Bring the 2 sides of the tenderloin up & around the filling to almost meet. Use wooden skewers to join the meat together, spacing the skewers apart at 2-inch intervals. Use butcher twine to 'lace up' the roast by weaving between the skewers (like lacing a shoe).
  4. Place the tenderloin on a rack in a shallow pan. Stick thermometer into the exposed pork around the risotto. Rub pork with 1 Tbsp oil & lightly season with salt & pepper. Oven sear roast for 10 minutes.
  5. Reduce heat to 300 F. Stuffed pork tenderloin should reach an internal temperature of 145°F. To prevent it from drying out, remove the pork from the oven when it reads 135°F to 140°F, cover loosely with foil let it rest for 5 minutes, as the carryover heat will bring it to the final safe temperature.
Chutney
  1. Combine all chutney ingredients in a medium saucepan. Bring to a boil over high heat, then reduce heat to low & simmer, uncovered, for 45 minutes to an hour, stirring frequently, until thick. Set aside until ready to serve with stuffed tenderloin.

Raspberry Custard Cinnamon Rolls

BIRTHDAY WISHES!

The small pleasures of life are found in the little things. In people who make us smile, in the people who understand us even without words.

The little pleasures in life lie in the things we almost always take for granted, just assuming they will always be there. As we grow older, it has become very clear to me there are so many ‘little’ things to appreciate and be grateful for daily and what a special privilege it is to simply have each other to share life with. The little everyday things seem to take on much greater importance. Maybe it’s the state of our world at this time that has made it very clear not to take anything for granted. Throughout our married life Brion has always gone above and beyond to look after us. I am grateful to have the privilege of such a loving and caring husband.

I find this quote from Steven Aitchison so fitting, ‘If I could give you one special ability in life it would be the gift of seeing yourself through the eyes of someone who loves you …. then you would realize just how amazing you truly are’.

HAPPY BIRTHDAY BRION, WITH LOVE!

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 Raspberry Custard Cinnamon Rolls
Votes: 1
Rating: 5
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Course dessert
Cuisine Canadian
Keyword raspberry custard cinnamon rolls
Servings
Ingredients
Dough
Raspberry Filling
Custard
Cream Cheese Drizzle, optional
Raspberry Glaze, optional
Course dessert
Cuisine Canadian
Keyword raspberry custard cinnamon rolls
Servings
Ingredients
Dough
Raspberry Filling
Custard
Cream Cheese Drizzle, optional
Raspberry Glaze, optional
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. Whisk the warm milk, 2 Tbsp sugar & yeast together in a bowl. Allow mixture to sit for about 5 minutes or until foamy on top.
  2. With a handheld mixer, beat in the remaining 3 Tbsp sugar & softened butter until it is slightly broken up. Add eggs, vanilla & salt. Beat at a medium speed until combined. The butter won’t really be mixing into the mixture, so don’t be concerned if it stays in pieces.
  3. Using the mixer, add 1 cup of flour making sure it’s fully incorporated, then using a fork add the remaining 3 cups, mixing the dough by hand. It should only take about 3 minutes until the dough comes together & pulls away from the sides of the bowl. Dough will be soft.
  4. Knead on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
  5. Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap & a clean kitchen towel. Allow the dough to rise in a relatively warm place for 2 hours or until double in size.
  6. Butter the bottom & sides of a 9×13-inch baking dish.
  7. Punch down the dough to release the air. Place dough on a lightly floured work surface & using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. Make sure the dough is smooth & evenly thick.
Filling
  1. In a medium bowl, toss the frozen raspberries with sugar & cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch long log. With an extra sharp knife or an unscented piece of floss, cut into 18 even rolls. Arrange in a buttered 9 x 13” glass baking pan.
  2. Cover the rolls with a buttered piece of plastic wrap & a tea towel. Allow to rise until puffy, about 20 minutes. The berries will release their juice at the bottom of the pan—this is OK.
Custard
  1. In a medium mixing bowl, whisk the eggs until the yolks & whites are fully combined. Add the whole milk, heavy cream, brown sugar, vanilla, cinnamon & salt. Whisk until the brown sugar is dissolved & the mixture looks smooth & evenly speckled with cinnamon.
  2. Slowly pour the custard over the rolls in the glass baking dish, making sure to cover all the pieces so they soak up the custard. Gently press down any pieces that sit too high, so everything is lightly moistened.
  3. Preheat oven to 350 F.
  4. Let the dish rest on the counter for 30 minutes to allow the rolls to start absorbing the sweet mixture. This short soak helps the casserole bake up custardy rather than dry.
  5. Place the dish on the center rack of the preheated oven & bake for 30–40 minutes, or until the top is puffed & golden brown & the custard is set in the center. A knife inserted in the middle should come out mostly clean, with no liquid custard clinging to it.
  6. Remove the casserole from the oven & let it cool for about 10 minutes. If using, top rolls with cream cheese drizzle followed by the raspberry glaze.
Cream Cheese Drizzle
  1. In a small blender, place all ingredients & blend until smooth & of drizzle consistency.
Raspberry Glaze
  1. Place all glaze ingredients in a small saucepan. Cook while stirring until mixture is clear & bubbling. Remove from heat
  2. Store any leftovers covered in the refrigerator for up to 3 days & reheat gently in a low oven or microwave before serving.
Recipe Notes

• If you prefer a custard with a slightly lighter texture, replace the heavy cream with additional whole milk & reduce the brown sugar to ¼ cup.
• Cream cheese drizzle & raspberry glaze are purely optional. Since none of the components of the rolls are not overly sweet, adding the extra toppings still works if you choose to use them.

Crab & Shrimp Bisque

Most people think of any creamy soup when they hear the word bisque, but it really refers to seafood soup. It originated in France in the region of Brittany, which is known for its seafood. The word ‘bisque’ comes from the Bay of Biscay —a gulf that lies off Europe’s west coast, bordering between France and Spain. 

Authentic recipes for bisque actually ground the shells of the crustacean into a fine paste, using that to thicken the soup. Nowadays, it is more common to use flour or rice as a thickener. Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn. We also see bacon as an important ingredient in a chowder when it would not be featured in a bisque.

The first reference to bisque as a soup dates back to the 17th century. It was originally a fisherman’s dish designed to extract the most flavor from whatever seafood ingredients were readily available. So, while today bisque is often considered a ‘fancy’ soup, its humble origins lie in practicality and resourcefulness.

Today’s bisque recipe is a simplified procedure using prepared broth but still gives you the depth of taste and the sumptuous, creamy consistency that makes it a wonderful choice on a cool day.

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 Crab & Shrimp Seafood Bisque
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Course Main Dish
Keyword crab & shrimp seafood bisque
Servings
SERVINGS
Ingredients
Course Main Dish
Keyword crab & shrimp seafood bisque
Servings
SERVINGS
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Heat olive oil in a large pot over medium heat. Sauté onion, celery & carrot until softened, about 5 minutes. Add garlic & cook for an additional minute.
  2. Stir in tomato paste, paprika, Old Bay seasoning & season with salt and pepper to taste. Cook for 2 minutes, stirring constantly.
  3. Sprinkle flour over the mixture, stirring until well combined. Cook for another minute.
  4. Gradually add broth, stirring continuously to prevent lumps. Simmer on low heat for 10 minutes, stirring occasionally.
  5. Puree the soup until smooth using an immersion blender, or transfer to a standard blender in batches.
  6. Mix in the heavy cream & simmer for 10 more minutes, until slightly thickened.
  7. Add crab meat & shrimp. Simmer for 5 minutes or until seafood is heated through, keeping the heat low to avoid curdling the cream.
  8. Adjust seasoning with salt & black pepper if needed.
  9. Serve hot, garnished with fresh herbs.

Creamy Seafood Stuffed Shells

Somewhere along the way, I became interested in the iconic Old Bay Seasoning. It seemed I was forever looking for that special something that would elevate seafood dishes from basic to ‘wow’ that’s good! Once I tried Old Bay seasoning it became a pantry staple for me.

Old Bay seasoning is a blend of herbs and spices that is currently marketed by McCormick & Company, and produced in Maryland, USA. It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in the 1940s, and where the seasoning is very popular to this day. At that time, crabs were so plentiful that bars in Baltimore, Maryland offered them free and seasonings like Old Bay were created to encourage patrons to purchase more beverages.

Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that sailed the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. Gustav Brunn’s company became the Old Bay Company, producing crab seasonings in the unique yellow can container until the company was purchased by McCormick & Co around 1990.

Old Bay is known for its savory, aromatic, quite salty, and reasonably spicy flavor. The presence of warm, slightly sweet spices balanced by the fairly modest amount of heat from red pepper and dry mustard harmonizes beautifully with the distinct flavor of celery seed.

While it was initially marketed as a seasoning for seafood, specifically crab, Old Bay has since become a versatile ingredient in a wide range of dishes, including poultry, meats, vegetables, soups, stews, and snacks. It adds depth of flavor and a touch of nostalgia to recipes, evoking memories of summertime seafood boils. Its versatility has made it a staple in kitchens worldwide.

It definitely adds some flavor to these stuffed shells I’m making today.

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 Creamy Seafood Stuffed Shells
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Course Main Dish
Cuisine American
Keyword creamy seafood stuffed shells
Servings
SHELLS
Ingredients
Pasta
Filling
Sauce
Course Main Dish
Cuisine American
Keyword creamy seafood stuffed shells
Servings
SHELLS
Ingredients
Pasta
Filling
Sauce
Votes: 1
Rating: 5
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Instructions
Pasta
  1. Cook pasta according to package directions.
Filling
  1. Melt 2 Tbsp butter and oil in a large skillet over med-low heat and sauté onions until tender. Stir in the clam juice and chicken broth and bring the mixture to a boil.
  2. Once boiling, add in the shrimp, scallops, crab meat & 1/4 tsp. Old Bay seasoning. Return to a boil, then reduce heat & let simmer for 4-5 minutes until the seafood is cooked through (shrimp is pink & scallops opaque). Drain the seafood, reserving the liquid. Set aside.
Sauce
  1. Set a large saucepan over med-low heat & melt the remaining 1 cup butter. Stir in the flour & mix until smooth. Gradually add in the milk & reserved liquid while continuously stirring. Sprinkle in 1 tsp of the seasoning. Bring the sauce to a boil & cook, continuing to stir, for about 2 minutes until thickened.
  2. Remove from the heat; stir in cream and half of the cheese. Stir 3/4 cup white sauce into the seafood mixture.
Assembly/Baking
  1. Preheat oven to 350 F.
  2. Drain and rinse pasta. Spread 1/2 cup white sauce in a 13x9-in. baking dish. Fill each of the shells with the seafood mixture & place in rows over the sauce. Top with remaining sauce & cheese. Sprinkle with the remaining seafood seasoning.
  3. Bake, uncovered, until golden brown & bubbling, about 30 minutes. If desired, top with additional chopped green onions.

Bacon Chicken Alfredo Lasagna Roll

The aroma. The sizzle. The crackle. The taste. Bacon is a staple of so many menus, from diners to fine dining. Commonly featured in breakfast dishes and sandwiches, bacon has expanded its reach into our main course, desserts, cocktails and hors de oeuvres as well.

Bacon has a unique ability to evoke strong sensory memories. The aroma of sizzling bacon sizzling in the pan triggers a sense of comfort and anticipation, reminiscent of weekend breakfasts or family gatherings. The sound of bacon crackling in the pan and the sight of its golden-brown color further enhance the sensory experience. These sensory cues, combined with the indulgent taste, create a nostalgic connection for many people, reinforcing their love for bacon.

Bacon’s distinctive flavor is one of the primary reasons why people love it so much. The combination of smokiness, saltiness, and overall essence creates a taste sensation that is hard to replicate. The crispy texture adds a great crunch, while the fat contributes to its mouthwatering juiciness. Its ability to enhance both sweet and savory dishes makes it a go-to ingredient for cooks of all experience levels. 

This bacon chicken Alfredo lasagna roll is a unique and indulgent twist on the classic pasta dish. This recipe features layers of lasagna noodles, shredded chicken, chard, alfredo sauce, and cheese, all wrapped in crispy bacon. The bacon adds a smoky and savory flavor to the lasagna, while keeping it moist and tender. This decadent dish is perfect for special occasions or when you’re craving something extra delicious.

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 Bacon Chicken Alfredo Lasagna Roll
Votes: 1
Rating: 5
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Course Main Dish
Keyword bacon chicken alfredo lasagna roll
Servings
Ingredients
Course Main Dish
Keyword bacon chicken alfredo lasagna roll
Servings
Ingredients
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
  1. Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips & fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
  2. In a medium saucepan, add the butter & garlic over medium heat, cooking until aromatic, about 30 seconds.
  3. Add the cream, and bring to a boil. Add in the Parmesan, parsley, salt, & pepper, stirring constantly until the cheese has melted & there are no lumps remaining.
  4. Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end. Mix the chicken with the sauce until thoroughly combined.
  5. On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly. Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
  6. Preheat oven to 400 F.
  7. Sprinkle the grated cheese evenly across the chicken, then spread the broccoli over the grated cheese.
  8. Lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
  9. Transfer the lasagna roll to the bottom of the bacon weave, & repeat the saran wrap rolling process until the bacon has tightly & completely wrapped the lasagna roll. Unwrap & transfer to a baking tray.
  10. Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
  11. Cool for about 15 minutes, then transfer the roll to a cutting board. Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.

Swedish Meatball Noodle Bake

Swedish meatballs are more than just food; they represent a piece of Swedish heritage that has found its way into kitchens and restaurants globally.

The Swedish word for meatball, ‘Kottbullar’, first appeared in print around 1754. They are traditional Swedish ‘old-world’ fare at Smorgasbords and other festive occasions. Initially Swedish meatballs were only enjoyed by upper class Swedes but the increased availability of wood stoves and meat grinders in the 1850’s made meatballs accessible to the middle class as well. In northern Scandinavian countries beef was considered a luxury item, which meant meatballs were highly prized.

The meat content can vary based on geography. In southern Sweden, they are most often a 50/50 mix of beef and pork whereas further north in Sweden 70/30 of beef to pork is typical. Likely other options would be veal, venison, lamb or moose. Size-wise, they are smaller than those of Italy or Germany, typically not larger than a golf ball or smaller than ¾-inch across.

Traditional Swedish meatballs are seasoned with a hint of nutmeg, that adds warmth and depth to the meatballs, along with allspice that complements the nutmeg as well as salt & pepper. This blend of spices gives them their distinctive flavor.

In America, Swedish meatballs were very popular in the beginning of the 20th century and again in the 1950’s-1960′. But as is with many dishes, they continue to be re-invented into new concepts such as this Swedish meatball noodle bake. They are cherished for their rich blend of flavors and are a testament to the intersection of history, culture, and cuisine.

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 Swedish Meatball Noodle Bake
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword Swedish meatball noodle bake
Servings
Ingredients
Meatballs
Sauce
Noodles
Course Main Dish
Cuisine American
Keyword Swedish meatball noodle bake
Servings
Ingredients
Meatballs
Sauce
Noodles
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Meatballs
  1. Preheat oven to 375 F. Line a baking sheet with foil & spray with baking spray.
  2. In a bowl, combine all meatball ingredients & form into balls. Place on foil lined baking sheet & bake for 10 minutes or until cooked. Remove from oven & place on paper towel to drain off any excess drippings.
  3. Cook noodles until al dente. Drain & set aside.
Sauce
  1. In a saucepan, melt butter. Cook the onions & mushrooms until tender, approximately 3-5 minutes. Mix in flour & cook for one minute. Slowly whisk in the beef broth & Worcestershire sauce. Heat to simmer & cook until thickened. Reduce heat to low & add sour cream & heavy cream. Season with salt & pepper.
  2. Add the noodles, sauce & meatballs to a prepared baking dish. Bake for 20-30 minutes, or until sauce is thickened & bubbling.
  3. Garnish with sliced green onion. Nice to serve with roasted cherry tomatoes on the side.
Recipe Notes
  • You will probably notice I haven't used the traditional spices (nutmeg & allspice). Brion & I love Swedish meatballs but with a different combo of spices. Feel free to use what works for you.

Chocolate Covered Strawberry Mousse Domes

Strawberries — loved for their sweet taste and heart shape, have symbolized purity, perfection, love and passion throughout the ages. It is very common for us to give little thought to where our food comes from and the back breaking labor that it took to get it to our various parts of the country.

Travel can always be filed under the category ‘learning experience’. I find it so important to set oneself outside our ‘bubble’ to fully understand and not become complacent about the many things we take for granted.

Over the years, Brion and I have spent many holiday hours travelling along the Big Sur coast of California, USA. While there we would use Monterrey as our ‘home base’ and make little day trips to the surrounding area. Just inland from Monterrey is the agricultural jewel known as the Salinas Valley. This is one of the major valleys and most productive agricultural regions of California. Having a unique coastal environment with its western ocean exposure (less than 10 miles away) provides moderate temperatures year-round. Warm sunny days and cool foggy nights are the perfect combination for growing strawberries.

I find myself going back to those years I was raised on the farm when Brion & I were driving along looking at the fields of produce growing. I have often felt much appreciation and compassion for the farm workers standing, bent over in the heat of the blazing sun for hours tending these crops.

I have many memories of my own parents working long, hard hours to provide for us on our family farm. I am grateful to have learned to appreciate the efforts of others that make life good.

These strawberry mousse ‘domes’ celebrate those wonderful strawberries as well as satisfying the chocolate lover.

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 Chocolate Covered Strawberry Mousse Domes
Votes: 1
Rating: 5
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Course dessert
Keyword chocolate covered strawberry mousse cakes
Servings
Ingredients
Brownie
Strawberry Mousse
Glaze
Course dessert
Keyword chocolate covered strawberry mousse cakes
Servings
Ingredients
Brownie
Strawberry Mousse
Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Brownie
  1. Preheat oven to 350 F.
  2. Lightly butter a 9 x 5-inch loaf pan & line with a 9-inch strip of parchment paper (the two short ends will be uncovered); lightly butter parchment.
  3. Melt butter in a medium saucepan. Remove from heat & add chopped chocolate, stirring until smooth (the residual heat from the pan should be plenty to melt the chocolate.)
  4. Stir in sugar; mixture should be lukewarm, no longer hot to the touch. If it's still pretty warm, let it cool for a minute or two.
  5. Whisk in eggs until batter is smooth & shiny.
  6. Sift together flour, cocoa powder, baking powder & salt in a small bowl. Sprinkle over chocolate mixture & fold with a spatula until just incorporated.
  7. Pour batter into prepared pan & spread into an even layer. Bake for about 20 minutes or until top is set & a toothpick inserted near the middle comes out with moist crumbs (not gooey batter). Set pan on a wire rack & let cool completely. The brownie layer can be made a day ahead of time; once cool, cover pan tightly and refrigerate overnight until ready to use.
  8. Lift the cooled brownie out of the pan using the parchment overhang as handles. Cut off the edges, then cut into six 2-inch squares.
Strawberry Mousse
  1. Place water in a small dish; sprinkle gelatin over top & set aside to bloom for at least 5 minutes.
  2. Heat milk in a small saucepan set over low heat until it just starts to steam (try not to let it boil).
  3. Mix together egg yolk & sugar in a bowl until it forms a thick paste. Slowly spoon some of the hot milk into the yolk mixture, whisking constantly until the paste thins out a bit. Drizzle in the remaining milk & whisk until smooth.
  4. Return mixture to the saucepan & return to low heat & cook, stirring & scraping the bottom of the pan consistently, until the mixture thickens slightly to coat the back of a spoon.
  5. Remove from heat & whisk in gelatin until smooth. Transfer to a medium-large bowl & set aside.
  6. Meanwhile, purée strawberries & lemon juice in a blender or food processor until smooth. Transfer to a liquid measuring cup (you should have about 1/2 cup purée, if you have more than that save the excess for another use). Whisk strawberry purée into lukewarm custard mixture, then place bowl in refrigerator while you whip the cream.
  7. In a clean bowl or the bowl of a stand mixer, beat heavy cream until it holds soft peaks. Add 1/3 of cream to the cooled strawberry mixture & fold to lighten, then add remaining cream & fold until fully incorporated & no white streaks or lumps remain.
  8. To assemble your cakes, spoon or pipe the mousse into 5- (4 oz) silicone dome molds (they’re just over 3 inches in diameter), about 2/3 of the way full. Gently press a brownie square into the top of each mousse-filled mold. Scrape with an offset spatula to make the top perfectly level with the top of the mold. Freeze at least 3 hours or overnight until completely firm.
  9. Before you make the glaze, remove cakes from molds and place on a frozen cookie sheet lined with parchment paper. Return to freezer until just before glazing.
Glaze
  1. Place chopped chocolate in a medium-sized, heat-proof bowl and set aside.
  2. Heat cream & corn syrup in a small saucepan until it just starts to bubble (do not let it boil).
  3. Pour over chopped chocolate & let sit for 30 seconds, then gently whisk, starting in the center & moving in gentle concentric circles until an emulsion forms, then working your way out to the edges until the entire mixture is smooth & emulsified.
  4. Remove cakes from freezer & place on a cookie sheet, elevated off the sheet using small jars or cookie cutters (ideally something smaller in diameter than the cake itself so the glaze can drip off). You may also want to cut out small rounds of parchment to place under each cake to make them easier to transfer.
  5. Pour glaze generously over cakes, taking care to ensure there are no bare spots left. Gently scrape the edges to remove any remaining drops, then carefully transfer cakes using a small offset spatula to cardboard cake rounds or small pieces of cardboard for easy movement. Any leftover glaze can be scraped up & refrigerated in an airtight container for another use.
  6. Glazed cakes will keep in the refrigerator for up to 3 days. Let come to room temperature before serving.