Ingredient: onion, chopped

Chicken, Veal & Shrimp Pastetli (Vol-Au-Vent)

Pastetli were invented in the early 1800s in Antonin Carême’s pastry store in Paris, France where they’re called vol-au-vent, French for ‘windblown’ to describe its lightness. While they’re served as an appetizer in France, they’re eaten as a main meal not only in Switzerland but also in Belgium and the Netherlands. It is also from the Netherlands where the Swiss name Pastetli origins from. The Dutch call them pasteitje (little pastry). From there it came to the German Pastete. Just to add a little complication though, a Pastete in Switzerland is rectangle cake shaped puff pastry pie filled with sausage meat, mushrooms in a creamy sauce.

A vol-au-vent is a light puff pastry shell that resembles a bowl with a lid. The shell is generally filled with a creamy sauce (most often a velouté sauce) containing vegetables, chicken, meat or fish. The lid is placed on the filled shell and the pastry is then served as an appetizer, also known as bouchée à la Reine, or as the main course of a meal. When prepared, the pastry dough is flattened and cut into two circles. A smaller circle is cut out of the center of one of the circles, which then will be used as the lid. The circle without the center cut and the circle with the center cut are then joined together around the edges so as the pastry bakes, it rises into a shell with a hole in the top. The lid, which is baked separately, is added later. The pastry shell may be made the size of an individual serving, or it can be made in several different sizes to become a main serving for one or a larger size to be served for more than one.

Vol-au-vents rose to prominence in Paris in the 19th century. In post-war Britain, they were a mainstay of any self-respecting buffet, served to suitably impressed guests alongside welcome drinks at dinner parties. By the 1990s, they had become unfashionable and remained so for decades. Updated vol-au-vents started reappearing in chic restaurants a year or two before the covid pandemic (2020) erupted and have become the retro appetizer or main course to have.

You can even adapt them to make some elegant desserts. Fill with cream and fresh fruit or melt a chocolate orange with a dash of Grand Marnier and orange zest then spoon this quick-fix mousse into the cases and top with sweetened Chantilly cream and chocolate shavings.

For our main course vol-au-vents, I am making an interesting filling which includes, chicken, shrimp, mushrooms and tiny meatballs. Sounds a little odd but is packed with flavor.

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 Chicken, Veal & Shrimp Pastetli (Vol-Au-Vent)
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Cuisine European
Keyword chicken, veal & shrimp pastetli (vol-au-vents)
Servings
Ingredients
Chicken/Broth
Mushrooms
Puff Pastry
Meatballs
Shrimp
Béchamel Sauce
Garnish
Cuisine European
Keyword chicken, veal & shrimp pastetli (vol-au-vents)
Servings
Ingredients
Chicken/Broth
Mushrooms
Puff Pastry
Meatballs
Shrimp
Béchamel Sauce
Garnish
Votes: 1
Rating: 5
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Instructions
Chicken/Broth
  1. Add the rosemary, garlic, bay leaves, cloves, chopped celery, carrot and onion to a stock pot. Season generously with pepper and salt. Cut the chicken up: legs, wings and breasts. Also chop up the remaining carcass. Add it all to the pot. Then fill it with water (about 7 cups) until the chicken is fully submerged.
  2. Place the pot over high heat until boiling, then leave it there for 10 minutes. Turn the heat lower and gently cook the chicken for about 30 minutes. Remove the chicken from the heat and let it cool down for another 45 minutes.
Mushrooms/ Shrimp/ Cheese
  1. Chop the mushrooms into bite-size pieces. Peel & devein shrimp. Grate parmesan cheese.
Puff Pastry Shells
  1. Preheat oven to 375 F.
  2. Cut (4) 5-inch circles from puff pastry. Beat the egg & prick holes in the large circles with a fork & brush with egg. Cut 12 more RINGS from pastry about an inch wide. Lay a ring on each of the 4 circles & brush with egg wash. Repeat this until there are 3 rings on each large circle. Bake the puff pastry shells for 25 minutes.
Finish the Broth
  1. Remove the cooked chicken from the hot stock. Reserve stock for later. Remove any chicken skin, bones, veins, cartilage, or sinew (discard all this) & pick the cooked meat from the bones. Shred the larger bits up roughly. Then transfer the chicken meat to a large saucepan.
  2. Strain the chicken stock in a fine sieve or colander over a large pan. You should end up with about 6 cups (1,4 l) of chicken stock. Discard the cooked vegetables.
Meatballs
  1. In a bowl, combine ground veal (pork), salt & pepper, egg & breadcrumbs. Mix well and make tiny balls of ½ oz (15 g) each. You should end up with about 20 of them. Cover the meatballs with cling film and store them in the fridge until later.
  2. Bring the stock to a gentle boil again. Once warm, add the meatballs, shrimp & mushrooms. Poach them for about 5 minutes. Then remove the meatballs, shrimp & mushrooms using a slotted spoon. Add them to the shredded chicken in the large saucepan.
Béchamel Sauce
  1. Take the chicken stock off the heat now. In a large saucepan melt the butter over medium heat. Add the flour and whisk well until you get a wet crumble. Gently cook this over medium-low heat for about a minute. Then gradually add splashes of the warm chicken stock until you get a sticky flour paste. Keep stirring. Don't add too much at once or the sauce will become lumpy.
  2. Whisk well. Gradually add more chicken stock (about 3 to 4 cups) until you get a pretty runny sauce. Bring the sauce to a low simmer & cook for 3-4 minutes or until thickened. whisk in Montreal Steak Spice, onion salt, garlic powder, mustard & grated parmesan.
  3. Add the béchamel sauce to the chicken, meatballs, shrimp & mushrooms. Stir carefully. Cover the pan for another 5 minutes and let the vol au vent filling warm through or place it back over very low heat.
  4. Put the vol au vent puff pastry casings onto 4 serving plates. Top with the chicken, meatball, shrimp & mushroom filling. Garnish with chopped fresh parsley if desired. Serve the vol au vents hot.

1770 House Meatloaf w/ Garlic Sauce

The other day I came across a recipe for meatloaf that certainly seemed like something ‘special’. Years ago, every family had a meatloaf recipe that was so dearly loved, it achieved iconic status. Today, I’m not so sure that is the case anymore. Nevertheless, this recipe was called ‘1770 House Meatloaf’ which made me curious as to what the history was behind it. Most every review raved about it being pure comfort food and much more than just meatloaf.

From my research on this meatloaf I found that the 1770 House is an East Hampton Inn and Restaurant famous for this dish. East Hampton Village on Long Island, New York is a beautiful village. It’s been that way for years with a glorious pond right as you come into town where swans swim in summer and skaters take to the ice in winter.

The 1770 House has welcomed guests with hospitality and comfort, a tradition that continues to attract guests from around the world to the intimate Inn, steps from the heart of East Hampton Village. The venerable home, today a boutique hotel and restaurant, seamlessly integrates historic elegance with luxurious, modern amenities and first-class dining.

This glorious colonial house has two restaurants—a more formal fine dining room on the ground level and, down a flight of stairs, a cozy ‘tavern’ with its roaring fireplace and comfort food menu.  And always, on this seasonally changing menu, there is Chef Kevin Penner’s remarkable meatloaf with its even more remarkable garlic sauce.  

This familiar dish is simple enough that it can be prepared as a weekday meal, but that has been elevated by adding a few key ingredients. The celery and thyme infuse the mix with intense flavor, and the garlic sauce works perfectly. The outcome is a delicious dish with moist texture: not your average meatloaf.

So there you have it …. meatloaf with first-class dining status!

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 1770 House Meatloaf w/ Garlic Sauce
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Course Main Dish
Keyword 1770 House meatloaf w/ garlic sauce
Servings
Ingredients
Meatloaf
Garlic Sauce
Course Main Dish
Keyword 1770 House meatloaf w/ garlic sauce
Servings
Ingredients
Meatloaf
Garlic Sauce
Votes: 1
Rating: 5
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Instructions
Meatloaf
  1. Preheat the oven to 350 F.
  2. Heat the olive oil in a large (12-inch) sauté pan over medium heat. Add the onion & celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
  3. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt & pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
  4. Add the onion mixture & the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
  5. Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 F. to 160 F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
Garlic Sauce
  1. Combine the oil & garlic in a small saucepan & bring to a boil. Lower the heat & simmer for 10 -15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside.
  2. Combine the chicken stock, butter & cooked garlic in a medium saucepan and bring to a boil. Lower the heat & cook at a full boil for 35 - 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper & taste for seasonings. Spoon the warm sauce over the meatloaf.
Recipe Notes
  • Since there are just two of us, I made the full recipe then divided the mixture into 3 portions. I baked all 3 & used one for our supper meal today,  froze the second one for a future meal & with the third, I sliced it for 'meatloaf' sandwiches. Doesn't get better than that!

Pork Vegetable Orzo

Oblong and common in Mediterranean cooking, orzo has a look of rice and the texture of pasta. Orzo, also named risoni, is an extremely versatile pasta shape used in a multitude of recipes and cuisines. Translating to mean ‘barley’ in Italian due to its resemblance to the grains of unprocessed barely, it is categorized as a ‘pastina’ meaning ‘little pasta’.

The most common variety of orzo is made from semolina flour, which in turn is made from durum wheat. Because the wheat base gives it a heartier texture, it is better able to absorb the flavors of the ingredients around it as well as providing the pasta with a firmness needed to ensure it maintains its shape while remaining soft and light in texture.

Like most pasta, orzo is boiled in a pot of water to prepare. From there, it can be used in multiple applications. Traditionally it is used in soups and sometimes as a side dish, both hot and chilled, with herbs, olive oil or butter, and parmesan cheese.

Today, I’m incorporating orzo in a ground pork & vegetable, one-pot meal …. pasta, meat & veggies, what more is needed!

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 Pork Vegetable Orzo
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Course Main Dish
Cuisine American
Keyword pork vegetable orzo
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Ingredients
Course Main Dish
Cuisine American
Keyword pork vegetable orzo
Servings
Ingredients
Votes: 1
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Instructions
  1. In a large saucepan, crumble fry ground pork until cooked. Steam chard stalks in a microwave dish until almost tender-crisp. Add onions, zucchini & chard to saucepan with pork. Sauté until onion has softened & veggies are tender-crisp.
  2. Stir in garlic, Montreal steak spice & orzo, cook for about 30 seconds. Stir in chicken broth & milk. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring often. Turn heat to a medium low temperature. It should gently bubble vs. boil as you don't want the liquid to reduce too much before the pasta has cooked.
  3. Remove from heat, stir in parmesan. Cover & gently cook 3-5 minutes until the mixture has slightly thickened. Remove from heat & serve.

Pulled Pork Naan Pizza w/ Peach Onion Chutney

CELEBRATING HERITAGE DAY!

In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans.

The Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest three-day multicultural events, taking place every August. The festival showcases a diversity of cuisine, entertainment, interpretive materials, and crafts worldwide. There is no admission to enter or to watch the many cultural dances and folk music shows throughout the day. Attendees will be able to purchase various food made by the pavilions. Due to the renovations currently happening at William Hawrelak Park, the festival has been relocated to the Edmonton Exhibition Lands and Borden Parks. 

Today, I’m doing a savory version with some pulled pork with a seasonal fresh peach and onion chutney. Chutney is a condiment that originated in India that can add an extra zing to your meal. A chutney may be sweet and spicy or sweet and savory, depending on the spices and other ingredients used. Often served with meats, such as chicken, pork, or ham, as well as fish.

You’ve likely eaten naan bread at some time. The tasty Indian flatbread is traditionally cooked in the tandoor, carries a slight smoky aroma, and has a soft texture with pillow-like pockets studded over the top. Puffed flatbread has the power to move beyond a dinner accompaniment. It’s worthy of a role far better — like actually being the main course.

It proves to be super versatile — naan is soft and sturdy enough to take the place of bread, thin enough to be used as a flatbread or pizza dough, and pliable enough to work as a tortilla. It can be soaked, baked, fried, and folded to take on some surprising and delicious forms such as French toast, savory bread pudding, paninis, nachos or even as a dessert naan bread with bananas, strawberries & chocolate.

Ever since Brion & I got ‘tuned in’ to savory naan bread pizzas, we love them no matter what the topping is. Should be a good meal for today!

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 Pulled Pork Naan Pizza w/ Peach Onion Chutney
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Course Main Dish
Cuisine Asia
Keyword pulled pork naan pizza w/ peach onion chutney
Servings
Ingredients
Peach Onion Chutney
Caramelized Onions
Other Ingredients
Course Main Dish
Cuisine Asia
Keyword pulled pork naan pizza w/ peach onion chutney
Servings
Ingredients
Peach Onion Chutney
Caramelized Onions
Other Ingredients
Votes: 1
Rating: 5
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Instructions
Peach Onion Chutney
  1. In a large heavy pot, combine sugar, vinegar, ginger, cumin, cinnamon & pepper flakes. Bring to a simmer over low heat, stirring until sugar dissolves. Add peaches & onion; increase heat to medium high & cook until peaches are tender & mixture thickens. Cool. ( I prefer to make this a day ahead).
Caramelized Onions
  1. In a skillet, heat oil until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture has evaporated & onion is soft. Reduce heat, sprinkle with vinegar. Cook & stir until golden. Add brown sugar, stirring until caramel in color. Remove from heat & cool.
Assembly
  1. Preheat oven to 375 F.
  2. On a large sheet of parchment paper, place 4 Naan breads & place on a baking sheet.
  3. Carefully spread peach onion chutney liberally over each Naan bread. Sprinkle each with a bit of grated cheese.
  4. Layer with pulled pork & caramelized onions. Top with remaining cheese & bake 15-20 minutes or until hot & bubbly. Remove from oven & serve.

Pork Skewers w/ Broccoli Orzotto

CELEBRATING CANADA DAY!

What is it about summer that makes us crave smoky, charred meat? Or has it got something to do with that wonderful barbecue aroma created by cooking outdoors that gets our attention? Whatever it is, its hard to resist.

This is another great barbecue option and can be prepared a few hours ahead or the night before and stored in the fridge. The best thing is it is super simple and quick to prepare.

You’ve heard of risotto, but what about ‘orzotto‘. It’s a spin on the classic dish with orzo pasta rather than rice and it takes very little time to make. I’m serving it here with broccoli and tender pieces of pork seasoned with a zesty Montreal steak spice blend.

Montreal steak spice, also known as Montreal steak seasoning, is a combination of various spices. It is based on the dry rub mix used to make Montreal smoked meat. Although the actual steak spice will vary depending upon the brand or restaurant making it, it is primarily made up of garlic, coriander, black pepper, cayenne pepper, dill seeds and salt.

Coat pieces of pork with oil then season with Montreal Steak Spice, cover it and refrigerate it well in advance before you plan to cook. This gives it time to rehydrate.

These pork fillet skewers not only look incredible but make a great meal for a warm summer evening!

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 Pork Skewers w/ Broccoli Orzotto
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword herbed pork fillet skewers
Servings
Ingredients
Pork Tenderloin
Broccoli Orzotto
Course Main Dish
Cuisine American
Keyword herbed pork fillet skewers
Servings
Ingredients
Pork Tenderloin
Broccoli Orzotto
Votes: 1
Rating: 5
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Instructions
Pork Tenderloin
  1. In a plastic bag, place Montreal steak spice & 1 Tbsp oil. Add cubed meat & shake well to combine. Place in refrigerator for a few hours or overnight to marinate.
Broccoli Orzotto
  1. In a pot over medium heat, sauté onion & garlic in oil. Add the orzo & 2 cups of the broth. Bring to a boil & let simmer for 6 minutes, stirring frequently with a wooden spoon. Add the broccoli & remaining broth. Continue cooking for 6 minutes or until the orzo is al dente & the broccoli is JUST tender. Remove from heat & add parmesan & lemon zest. Season with salt & pepper if you desire. Allow to rest for 2 minutes before serving.
Grilling
  1. Preheat the grill on high heat. Thread each skewer with 6 pieces marinated pork. Place the skewers on the grill for 8-10 minutes, turning every 2-3 minutes until all sides are lightly charred and pork is cooked through but not OVERCOOKED.
  2. Remove from grill & sprinkle with fresh dill. Serve with broccoli orzotto.
Recipe Notes
  • You can prepare the orzotto a day ahead & refrigerate. It is just as good reheated if your short of time on BBQ day.

Smoked Oyster Stew w/ Bacon, Potatoes & Onions

If you’ve never had oyster stew, you’re definitely missing out. It’s similar to clam chowder with its rich, silky, luxurious and full of briny umami flavor. If you like oysters, this is the dish for you!

Some versions are essentially just oysters and cream, but I like to add bacon, potato or even other creative additions but it is generally agreed that as soon as you add these ingredients you’ve crossed the line from oyster stew to chowder. 

The star of this recipe is the smoked oysters. The smoked oysters added a smokey richness to this stew/chowder recipe that is hard to duplicate. It cooks up quickly and is hearty enough to be a main meal.

If you aren’t accustomed to eating smoked oysters, they are delicious and packed full of healthy nutrients. Oysters are a shellfish that have vitamin C, zinc, protein, iron, and selenium. (Selenium is great for keeping your brain happy!)

Serve this rich and creamy stew/chowder with some focaccia bread, traditional oyster crackers or saltine crackers. Love it!

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 Smoked Oyster Stew w/ Bacon, Potatoes & Onions
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Course Main Dish
Cuisine American
Keyword smoked oyster stew w/ bacon, potatoes & onions
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Ingredients
Course Main Dish
Cuisine American
Keyword smoked oyster stew w/ bacon, potatoes & onions
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Cut up unpeeled potatoes into bite-sized cubed & boil in water with vegetable bouillon powder until tender in a small saucepan. Drain & reserve broth. Set potatoes aside.
  2. In a saucepan, fry bacon until cooked but not crisp. Blot on paper towel. In bacon drippings, sauté onions until nearly tender then add mushrooms & garlic. Cook until mushrooms have released their moisture.
  3. Add reserved vegetable broth, flour, half & half, Italian parsley, smoky ranchero seasoning, seafood seasoning, veg salt. Simmer until boiling. Cook until sauce thickens then add potatoes, chopped bacon & oysters. Carefully combine all ingredients, Serve with your choice of crackers or focaccia bread.

Crown Roast of Pork

HAPPY EASTER!

Turkey at Thanksgiving. Prime rib at Christmas. Brisket at Hanukkah. Ham at Easter. Candy at Halloween. Holiday food pairings make each separate celebration special—and something special we look forward to each year.  One reason ham became the meat of choice for Easter dinner is because it was available. Historically, pigs were slaughtered in fall and cured over the winter. They were ready to eat once spring arrived and the Lenten fast ended. Today ham is available year-round and while Brion loves pork chops, ham is definitely not a meat he enjoys. Enter the pork crown roast ….

With its skyward-reaching ribs, a regal crown roast makes a stunning Easter dinner centerpiece.

Charred sticks of bone jutting from a wreath of fork-tender meat make this main seem medieval – as well as fit for a king and queen. There’s just something about a crown roast that makes it look like it belongs in the center of a long table in the dining room of a drafty castle filled with tapestries and enormous fireplaces.

The presentation is solely for appearance. If you can roast a turkey, you can prepare a majestic crown roast of pork.

Marinate the roast overnight or season it simply with salt and pepper, then tuck it into the oven. The interior space of the crown is a perfect spot for stuffing, making a beautiful presentation. Set it on a bed of greens or herbs, tuck in a few cranberries & persimmon slices around the rim and there you have it! Carving a crown roast is no more effort than slicing straight down between the rib bones.

Crown roast of pork is made from the rib portion of the loin. The meatiest part of the ribs forms the stable base of the crown. Common fears with making any roast are overcooking and drying it out or cooking it unevenly. If you roast a crown roast in a low & slow oven, you can get the entire roast pretty much exactly at the proper temperature from edge to center.

To enjoy with our meal, I’ve added some spiced cranberries. Now this is not just your basic cranberry sauce. Brion came home with a spiced cranberry liqueur to try so I couldn’t resist putting some in the cranberries. Wow, what an upgrade!

The distillery it comes from is located in the heart of Barrhead, Alberta. ‘West of the 5th’ was started by brothers Nathan and Caleb on their family farm in 2018. The family grows over 10-acres of fresh fruits to be used as flavoring in their award-winning moonshines. In just four short years of operating the distillery, the brotherly band have brought home five provincial recognition awards for their spirits.

With that being said, let’s enjoy & appreciate our Easter meals as we anticipate spring & the coming of a new season.

​

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 Crown Roast of Pork
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Course Main Dish
Cuisine American
Keyword crown roast of pork
Servings
Ingredients
Roast
  • 4-5 kg (13 Ribs) pork crown roast Frenched & prepped by butcher or yourself if you prefer.
Overnight Marinade
Spiced Cranberries
Savory Stuffing
Fingerling Potatoes
Baby Carrots
Snow Peas
Course Main Dish
Cuisine American
Keyword crown roast of pork
Servings
Ingredients
Roast
  • 4-5 kg (13 Ribs) pork crown roast Frenched & prepped by butcher or yourself if you prefer.
Overnight Marinade
Spiced Cranberries
Savory Stuffing
Fingerling Potatoes
Baby Carrots
Snow Peas
Votes: 1
Rating: 5
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Instructions
Marinade
  1. The night before roasting meat, combine all marinade ingredients in a medium bowl. Spread marinade generously over entire roast, including bottom & between rib bones. Place roast in a large dish, cover with plastic wrap & refrigerate overnight.
Spiced Cranberries
  1. In a medium nonstick saucepan, combine all ingredients. Bring to a boil. Lower heat & cook until reduced & slightly thickened, about 20 minutes. Remove from heat, take out cinnamon sticks & cool. Refrigerate until ready to serve.
Stuffing
  1. Peel & cook potatoes, drain & mash. Set aside. Chop veggies. In a saucepan, melt butter & sauté veggies with herbs, salt & pepper. Remove from heat; combine with bread cubes, mashed potatoes & chicken broth. Add only enough chicken broth until it is moist but not mushy or falling apart. Mine usually takes the whole 2 cups. Refrigerate until ready to use.
Cooking Crown Roast
  1. Remove marinated roast from refrigerator & allow to sit at room temperature for 30 minutes before roasting.
  2. Preheat oven to 250 F. Adjust oven rack to a lower position. Place the roast on a wire rack set in a rimmed baking pan. Transfer to oven & roast until internal temperature reaches 160 F , about 8 hours. Remove from oven.
  3. Increase oven temperature to 350 F.
  4. Fill the center of the crown with prepared stuffing, mounding it slightly. Return roast to oven & roast until both roast & stuffing are browned & crispy on the exterior, about 15-20 minutes. Remove from oven, tent with foil, allow to rest for 15 minutes as it reaches the internal temperature of 165 F.
  5. Remove strings & carve by slicing in between each rib & serve with pork gravy & spiced cranberries. If you have extra stuffing, bake for about 30 minutes in a buttered casserole dish for a future meal.
Roasting Veggies
  1. While the crown roast is cooking, prepare veggies. Since you are using a 'low & slow' cooking temperature it will be necessary to stove top 'roast' the potatoes & carrots.
Fingerling Potatoes
  1. Wash & place potatoes in a glass microwave safe bowl. Microwave for 8 minutes. Remove & allow to cool for a few minutes. Heat skillet to a medium heat & add butter. Sauté the potatoes & add seasonings to taste. Cook for about 6-8 minutes until the potatoes are softened & browned.
Baby Carrots
  1. Steam carrots in microwave for a few minutes to partially cook them. Heat olive oil in a large skillet over medium-high heat. Add baby carrots, sprinkle with salt & pepper. Cook, stirring occasionally, until carrots are browned in spots & tender crisp, 6-8 minutes. Add apple cider vinegar & honey to skillet. Cook, stirring often, until liquid is syrupy & carrots are evenly coated, about 1 minute. Remove from heat & sprinkle with fresh thyme leaves.
Snow Peas
  1. Rinse, drain & trim snow peas. Heat a skillet over medium high heat, about 2-3 minutes. Add the olive oil & trimmed pea pods. Move them around to coat in oil, let them sear for a few minutes, stirring occasionally to avoid excessive browning. Add the minced garlic, stir again & let mixture become fragrant, about 30-60 seconds. Add the water & stir to move the snow peas around, Let the water evaporate & steam the pods, cooking them through, about 2-3 minutes. Season with salt & pepper to taste.
Recipe Notes
  • Depending on the amount of people you are serving the roast to, the amounts of veggies may need to be increased.
  • Roasting at this low, slow temperature produces the most incredibly tender roast you could imagine. I always use this same theory when roasting baby back ribs & get super tender ribs as well.

Savory Dutch Baby Pancakes

I’m sure you are probably quite familiar with the Dutch Baby or German pancake. I have featured them on the blog numerous times over the years.

A cross between a pancake and a crepe, a Dutch baby begins with the thin pancake-like batter which is poured into an oven proof dish. When it cooks it starts to rise and puff up. When the edges of the pancake are brown, it is ready to come out of the oven. The center is perfect for adding either sweet or savory ingredients.

The recipe is a basic, universal one that can be adapted in a number of different ways. For example, you could add berries or other fruit to the batter or omit the sugar and vanilla and make a savory version with veggies and different spices.

We haven’t had a Dutch baby meal for a long time so I’m making a savory ones with zucchini, mushrooms & some Italian chicken sausage. Should be good!

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 Savory Dutch Baby Pancakes
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Course Main Dish
Cuisine European
Keyword savory Dutch baby pancakes
Servings
Ingredients
Dutch Baby Pancakes
Fillings
Course Main Dish
Cuisine European
Keyword savory Dutch baby pancakes
Servings
Ingredients
Dutch Baby Pancakes
Fillings
Votes: 1
Rating: 5
You:
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Instructions
Dutch Baby Pancakes for 2
  1. Preheat oven to 425 F.
  2. In a bowl, whisk eggs & milk. Add flour & whisk until incorporated. Whisk in parmesan cheese, sliced scallions, parsley, thyme, salt & pepper. Set aside.
Filling
  1. Heat oil in a skillet. Add onions & sauté until translucent. Add zucchini & sauté for 3-5 minutes until zucchini is tender. Season with salt & pepper. Transfer to a bowl. Add another 2 teaspoons of oil to skillet. Add mushrooms & sauté for 5-7 minutes. Cook until mushrooms are tender & most of the moisture has cooked off. Season with salt & pepper; transfer to another bowl. Keep filling ingredients warm will you bake the Dutch Baby pancake,
  2. Add 1 tsp of oil to skillet. Add sliced chicken sausage. Cook until browned. Transfer to another bowl. Add vegetable broth to skillet; whisk in flour & seasoning. Bring to a simmer while whisking until mixture thickens. Remove from heat & keep warm.
Bake /Serve
  1. Preheat oven to 425 F.
  2. Melt 4 Tbsp butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted & the skillet is hot, pour in the batter. Carefully transfer the skillet to preheated oven & bake 25 minutes, The Dutch Baby will puff up during cooking, but once it's removed from the oven & starts to cool it will deflate slightly.
  3. When Dutch Baby is cooked, remove from oven & place some of the chicken sausage in it then top with the veggies & the remainder of chicken sausage. Ladle sauce over top & sprinkle with grated cheese & fresh thyme. Serve immediately.

Mushroom, Chard & Brown Rice Loaf w/ Mustard Sauce

Veggie loaf, who thought of this? It seems it was one of many recommended meals during WWII to help housewives provide nutritious and varied meals while being faced with food shortages and strict rations.

The veggie loaf was meant to achieve several purposes – use leftovers (veggies & stale bread), replace meat, provide variety and use ingredients that were readily available and economical such as beans and carrots.

From what I recall, there were few vegetarian loaf recipes until the late ’60s. By the end of the 1970s, however, there was at least one veggie loaf recipe in every natural food’s cookbook. Over the years, though, vegetarian loaves gained a bad reputation. Sadly, many early recipes came out of the oven resembling bricks and were just about as appetizing. If you followed a typical recipe as it was written, you wouldn’t have to worry about not having enough food to go around. No one wanted a second helping. Times have definitely changed, with the increased interest in the vegetarian lifestyle of today.

Even though Brion & I are not vegetarians, I have always loved vegetables, so incorporating a veggie loaf into a meal with meat works for me.

Print Recipe
 Mushroom, Chard & Brown Rice Loaf w/ Mustard Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword mushroom chard & brown rice loaf
Servings
Ingredients
Vegetable Loaf
Mustard Sauce
Course Main Dish
Cuisine American
Keyword mushroom chard & brown rice loaf
Servings
Ingredients
Vegetable Loaf
Mustard Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Vegetable Loaf
  1. In a small pot, bring 1 cup water & a pinch of salt to a boil. Add rice, lower heat to a simmer & cook rice until water has been absorbed & rice is tender. Set aside.
  2. In a large skillet, heat olive oil over medium heat. Add onions & cook until translucent. Stir in garlic & celery; season with salt & pepper. Cook until vegetables are soft, about 5 minutes.
  3. Add mushrooms & herbs; cook until mushrooms release their juices & the liquid evaporates, about 5 more minutes. Add chard & cook until wilted. Stir in sun dried tomatoes, then remove from heat & let cool slightly.
  4. Preheat oven to 375 F. Generously grease a loaf pan with olive oil.
  5. In a large bowl, whisk together eggs, mustard & broth. Add vegetable mixture & rice; stir to combine. Pour vegetable mixture into loaf pan & smooth flat with a spatula.
  6. Bake for 40-45 minutes, until edges are nicely browned. While the vegetable loaf is baking, prepare mustard sauce.
  7. Allow to cool slightly, then run a knife along the edges & flip onto a serving platter & slice. Serve with mustard sauce.
Mustard Sauce
  1. In a small pot, melt butter then add flour to form a roux. Cook until bubbly & flour is lightly browned, stirring constantly. Add vegetable broth & mustard. Bring to a simmer & cook for about 5 -10 minutes. Remove from heat & serve with vegetable loaf.

Turkey Breast w/ Savory Sweet Potato Stuffing

Christmas Day 2022! It’s amazing how fast this time of year arrives. Nevertheless, the day has arrived, and we are celebrating it for its spiritual meaning as well as a family birthday. Today is my sister Rita’s birthday and though it has been many years since we could all be together at this time as a family, her birth date brings many precious memories. Nostalgia is a very strange thing. It pops up when you least expect it. Taste, smell, music can take you right back to a moment.

My siblings & I grew up on a farm in southern Alberta. Christmas for our family was less about gifts and more about family time & great food. I have such good memories of uncomplicated things that were so special. The Christmas cards hanging on strings decorating every room of our house, cookie cannisters full of Christmas baking, having a wonderful Christmas meal, evenings, when the chores were all done, all of us sitting around the dining room table cracking nuts & eating a few candies with some homemade root beer as a family. And of course, Rita’s birthday meant an added bonus of a birthday cake. In today’s world, all of these things seem so insignificant but they were definitely some of the best and simplest pleasures of a lifetime.

Today, Brion & I are making our day special by having some turkey breast with sweet potato stuffing. Stuffing is a lot like meatloaf — no two recipes are the same, but each one is the best. Aside from sweet potato fries, I’m guessing that most people eat sweet potatoes primarily at Thanksgiving and Christmas. It seems like people fall into one of two categories for the big meal: those who like marshmallows with their sweet potatoes, and those who find the sweet-on-sweet combination revolting. In fact, despite its reputation as a holiday for ‘togetherness,’ these occasions seem to inspire much food-related conflict: should stuffing have fruit in it? Is green bean casserole delicious, or repellant? Is deep-frying a turkey awesome, or deeply terrifying?

Neither Brion or I like the traditional ‘candied yams’, but after making some savory sweet potato bread around Easter this year, I got an idea. Why couldn’t this bread be used in a stuffing for the turkey?? Here’s what evolved from that idea.

HAPPY BIRTHDAY RITA! WE LOVE YOU & CELEBRATE YOU ON YOUR DAY.

SEASONINGS GREETINGS TO EVERYONE WHO ENJOYS & FOLLOWS OUR BLOG

Print Recipe
 Turkey Breast w/ Savory Sweet Potato Stuffing
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword turkey breast w/ savory sweet potato stuffing
Servings
Ingredients
Savory Stuffing
Turkey
Herb Butter
Course Main Dish
Cuisine American
Keyword turkey breast w/ savory sweet potato stuffing
Servings
Ingredients
Savory Stuffing
Turkey
Herb Butter
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Stuffing
  1. In a saucepan, sauté onion, celery, garlic, mushrooms & seasonings in margarine. Remove from heat. Place vegetable/seasoning mixture in a large bowl & combine with dry sweet potato bread cubes & broth, adding only enough broth to make proper stuffing consistency. 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. Spread the inside of each half with a bit of the herb butter.
  3. On one half of the turkey breast place a thick layer of the savory. 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 top browns too quickly.
  5. Place any extra savory 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. Slice & serve with extra stuffing.
Recipe Notes
  • The recipe for my savory sweet potato bread was previously posted for an Easter Brunch on April 17/2022. I made one recipe & used half of the loaf for this stuffing.