Simply Irresitable

Inspired by leftover white wine and organic mushrooms. Mushroom risotto.

Ristotto takes a while and lots of stirring.

Good for chatting, cooking and sipping wine.

It should not be rushed.

I do cook. Really I do.

I have been bad at recording the delicious things that have been going on in the kitchen this year. I will attempt to do better. This was Sunday's roast chicken which is a Barefoot Contessa creation. Jeffery's chicken (sometimes called engagement chicken). I kid you not I would marry me over this. I used the most delicious organic chicken I have ever tasted from Blue Goose.

The sauce is sooooooo delicious

BBQ'd Ribs

Soup for a Winter Day

Loosely following a recipe to make a vegetable "minestrone like" soup, adding some of my own things (young turnip - kids won't like that) and taking out others (celery).

The olives and wine are for the cook not the soup

Swiss chard - such a vibrant colour

Comfort for a winter night.

Roasted Butternut Squash Risotto with Fresh Sage

This recipe can be found on the LCBO website. This makes a great cooking together date. Lots of time while stirring for conversation and sipping wine.

Butternut squash

Cubed and roasted with sage and maple syrup

Saute the onions and butter

Add the risotto, wine (a sip for yourself too) and stir
then stir some more
and a little more

After about 25 minutes (a few more sips of wine) the squash is added

Risotto finito

Chocolate Zucchini Bread

Ingredients

3 eggs
1 cup vegetable oil
1 cup white sugar
1/4 cup liquid honey
1 tablespoon vanilla extract
2 cups finely shredded zucchini (about 2-3 small zucchini)
2 2/3 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon

Preheat oven to 350 degrees F

In a medium bowl, combine eggs, oil, sugar, honey and vanilla; whisk until smooth. Stir in the shredded zucchini.

In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, baking powder and cinnamon.

Stir zucchini mixture into the dry ingredients; mix till just combined.

Pour batter into greased loaf pan. Bake for 1 hour or until a toothpick inserted into the centre comes out clean.

Cool loaf in pan on rack for 5 minutes; remove from pan to cool completely.

My daughter asks.."can this be eaten for breakfast?" My reply .. "well it is a loaf" (albeit a chocolate one).

mmmm .. cafe latte

This was delicious.. and easy all done on the BBQ. No pots to wash :-)

Tilapia drizzled with garlic, lemon juice, melted butter, salt & pepper and grilled 3-4 minutes per side.
Asparagus drizzled with olive oil, salt & pepper and lemon wedges. Wrap in a foil packet and grill on the BBQ 10-15 minutes.

Potato Salad (Barefoot Contessa)

3 lbs small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup white wine
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
1/4 to 1/2 cup chopped fresh dill (to your taste)
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup finely chopped red pepper
1/3 cup chopped green onion (or use red onion)

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Cooking with wine.. make sure to sample it :-)

Meanwhile in a small bowl, whisk together the mayonnaise, wine, Dijon mustard, whole grain mustard, dill, 1 teaspoon salt, one teaspoon pepper. Set aside.

When the potatoes are cool enough to handle cut them in quarters or halves depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm pour enough dressing over them to moisten. Add the celery, red pepper and onion. Add salt and pepper to taste. Toss well, cover and refrigerate for a few hours to allow flavours to blend.

Raspberry Muffins

4 cups all purpose flour

2 cups granulated white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups fresh (or frozen) raspberries

4 eggs, lightly beaten

2 cups of sour cream

1 cup vegetable oil

1 teaspoon vanilla extract

In a large bowl combine flour, sugar, baking powder, soda and salt. Add berries and toss gently.

In a separate bowl combine eggs, sour cream, oil and vanilla. Mix well.
Stir egg mixture into dry ingredients until just moistened.

Fill greased or paper lined muffin trays about two thirds full

Bake at 400 degrees F for 20-25 minutes.

Makes approximately 24 muffins. This recipe can be halved.

Croutons

4-5 cups cubed stale bread.

Olive Oil

Spices and herbs of your choice. I use garlic powder, chili flakes, salt, pepper, oregano and Parmesan cheese.

Sprinkle the cubed bread with olive oil and spices. Spread on baking sheet and bake in 400 F oven for about 10 - 15 minutes or until golden and crunchy.

Irish Soda Bread - Happy St. Patrick's Day

Irish Stew - simmered in dark ale

If there is a better way to start the day I don't know what it is!

Cranberry lemon scones .. so yummy I had to eat two!

What's for dinner?.. two perfectly roasted

free range organic chickens. Delicious!

Soup du Jour

Quick Tomato Soup with Pesto & Feta.

2 tablespoons olive oil

1 medium onion, halved & thinly sliced.

1 clove of garlic, crushed.

2 tablespoons of tomato paste.

2 tablespoons of all-purpose flour.

2 cups chicken or vegetable stock..(vegetable stock best).

1 28 oz. can diced tomatoes.

1/2 teaspoon of sugar.

3 tablespoons store bought pesto.

Salt & pepper to taste.

1 cup of feta cheese. (can use crumbled goat cheese or grated Asiago).

Pour the oil into a medium sized pot and set over medium heat. Add the onion & garlic,

and cook until tender, about 5 minutes. Stir in the tomato paste and flour and cook for 1-2 minutes more.

While stirring, slowly pour in the stock. Mix in the diced tomatoes and sugar. Bring the soup to a simmer,

and cook at a simmer for 10 minutes. Puree the mixture in a food processor or with a hand-held immersion blender.

Return the soup to a simmer and mix in the pesto. Season with salt and pepper. Ladle the soup into bowls., and sprinkle with the cheese (and more pesto) and serve.

Christmas Party Cupcakes

Brussels Sprouts Harvest

Late season raspberries in my daughters hands - lovely

Apple Crisp:

Use a 8 x 8 glass baking dish; oven set to 350 degrees F

5 cups (about 6-7) peeled, cored, sliced apples (McIntosh, Jonathan, Granny Smith or a mixture)
3/4 cup light brown sugar
3/4 cup Quick Quaker oats
1/2 cup all purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup cold butter

Place the prepared apples in the baking dish. Stir in 1/4 cup of the brown sugar.

For the topping: combine remaining brown sugar, oats, flour, cinnamon and nutmeg. Cut in butter until the mixture resembles coarse crumbs. Sprinkle the topping over the apples.

Bake for 30-35 minutes till golden brown on top and apples tender crisp. Serve with vanilla ice cream or whipped cream. Or, if you are weird like us - sharp cheddar cheese.