Thai Kabocha Squash Soup with Coconut Milk

 

Also known as Japanese pumpkin, kabocha is a hard-skinned winter squash with a round squat shape, hard knobbly forest-green exterior and an intensely yellow-orange flesh that has a sweet, creamy flesh, that tastes rather like a cross between a sweet potato and a pumpkin. Because it's starchier than many of its cousins, kabocha squash does exceptionally well in soups and stews, where its velvety soft texture and sweet nutty flavour shine through. Rich, velvety, and full of flavour, traditional Thai flavours are abundant in this luscious golden soup where sweet coconut milk is balanced by spicy red curry paste and fragrant ginger for a luscious winter warmer.

Thai Kabocha Squash Soup

Serves 6

1 3-lb kabocha squash, peeled, seeded and cut into 2-inch pieces

4 tbsp unsalted butter

2-inch piece ginger, peeled and 
thinly sliced

1 yellow onion, peeled and diced

4 cups water, divided

14 oz can full fat coconut milk, such as Aroy-D, plus more for garnish optional

2 tbsp pure maple syrup or brown sugar

4 tbsp Thai red curry paste

1 tsp sea salt

2 limes, cut into thirds

Handful fresh cilantro or mint leaves, sliced for garnish, if desired

2 Thai red chiles, sliced for garnish, optional

 

In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, about 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and 2 cups of water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the remaining 2 cups of water, coconut milk, curry paste, maple syrup and salt. Stir and bring to a boil, then reduce the heat and simmer for 10 minutes. With an immersion blender or upright blender, purée until smooth. To serve, divide among bowls and top each with an additional drizzle of coconut milk, lime juice, with a garnish of fresh cilantro or mint and a few chiles, if using.

Easy Corn Fritters Garnished with Guacamole

 

We all have our own treasured appetizer recipes. The best are the ones that you know can be done quickly and can be prepped ahead of time. And if they also get consistent rave reviews from guests, you know you have a 'winner'. These Corn Fritters are one of my 'keepers', and have served them to adults and even children. An eight year old once stalked me during an outdoor party I hosted as I served these fritters. Each time I turned around, there she was smiling, with a look of great expectation. When she told me — "they are quite delicious", I had to laugh. An eight year old!

Corn Fritters

Makes about 30

1 1/2 cups flour

3/4 tsp salt

3/4 tsp baking soda

1/4 tsp cayenne

1 cup corn kernels

5 green onions, minced

1 large egg, beaten

3/4 cup buttermilk

vegetable oil, for frying

Whisk all of the dry ingredients together in a bowl, then add the wet, with the buttermilk at the end. Mix thoroughly to form a stiff batter, then cover and chill until required. Pour some vegetable oil into a frying pan over medium heat and when hot, drop in teaspoons of the batter, and fry in batches, until the fritters are puffed and golden on both sides. Allow to drain on a wire rack or paper towel until the batter is finished. Serve warm or at room temperature as an appetizer with a dollop of creamy Guacamole, or Lemon Cilantro Dip on top and curl of lemon zest.

Cory & Richards Indian Dinner: An Autumn Feast

 

For those who love the magical flavours of indian cuisine, Madhur Jaffrey is the queen of curries and world authority on Indian food, having published over 15 cookbooks on the subject over the last 40 years. Inspired by the tremendous recipes in her cookbook 'At Home with Madhur Jaffrey' and '100 Weeknight Curries', we were treated to a sensational Indian feast over the weekend by our dear friends Cory and Richard. Beginning with Richard's spicy Mini Chicken Samosas served with a tangy tamarind sauce during cocktail hour, we relaxed in front of the fire while intoxicating aromas wafted from the kitchen, where Cory was busy creating our sensational Indian Feast. Using Jaffrey's cookbooks as a launchpad for the fabulous dinner, we began with creamy Bangladeshi Red Lentils topped with succulent Spicy Prawns. According to Jaffrey "Dals bring incredible texture and flavour, while the onions bring something slightly unique. I put them in dals because I like the taste of browned onions very much!” Followed by rich and aromatic Chicken Curry served with Madhur Jaffrey’s Cauliflower with Onion and Tomato, and a cool homemade Cucumber and Mint Raita, Cory's Indian feast was a labour of love, and one which we relished from beginning to end.

Madhur Jaffrey’s Bangladeshi Red Lentils topped with Spicy Prawns

Chicken Curry with Potatoes served with Cauliflower, Onion and Tomato

Bangladeshi Red Lentils

Serves 4-5

Recipe courtesy of Madhur Jaffrey

1 cup red lentils, washed and drained

1/4 tsp ground turmeric

1 medium onion, half finely chopped and half cut into fine rings

3/4 tsp salt

3 tbsp canola oil or ghee 

2 cloves garlic, cut into thin slices

2 dried hot chilies, each broken in half

Put the red lentils, 3 1/2 cups of water, turmeric and the chopped onions into a medium saucepan. Bring to a boil, then cover partially, turn heat to low and cook 45 minutes or until the lentils are very tender. Add the salt and mix in.

Pour the oil into a small frying pan set over medium heat. When hot, put in the sliced onions and stir a few times. Add the garlic and chilis, then stir and fry until the onions and garlic have turned a rich golden-red colour. Pour the contents of the frying pan into the pot with the dal. Stir to mix and serve.

Madhur Jaffrey’s Spicy Prawns

Serves 4

Recipe courtesy of Madhur Jaffrey

1 lb medium-sized raw prawns, peeled and deveined

1/4 tsp ground turmeric

1/4 tsp cayenne pepper, or to taste

1 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp salt

2 tbsp canola oil

1/4 tsp whole brown or yellow mustard seeds

1/4 tsp whole cumin seeds

1 large clove garlic, peeled and chopped

1 1/2 tsp lemon juice

Wash the prawns well. Leave in a sieve for a while, then pat dry and put in a bowl. Add the turmeric, cayenne pepper, coriander, cumin, salt and mix well.

Put the oil in a frying pan and set over medium-high heat. When hot, put in the mustard and cumin seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the garlic and stir once or twice.

Quickly add the prawns and stir once or twice. Turn the heat down immediately to medium-low and let the prawns cook gently, stirring as they do so, until they are just cooked through, two or three minutes. Add the lemon juice and toss to mix. Serve immediately over the Bangladeshi Red Lentils.

Clafouti with Fresh Yellow and Purple Ontario Plums

 

Clafoutis are a classic French dessert from the Limousin region of France and while black cherries are typically used, other fruits such as local plums, peaches or apricots are also equally delicious. However, when other kinds of fruit other than cherries are used, the dish is called a Flaugnarde. Clafouti or flaugnarde, whatever you wish to call it, this delicate, buttery, moist soufflé-like dessert is sensational with just about any stonefruit that happens to be in season. I also like to add a dash of liqueur to the batter to bring out the flavour of the fruit, and in this recipe, a little armagnac. Resembling a large fluffy pancake, the clafouti is simply prepared with sliced fruit arranged in a buttered baking dish covered with a thick flavoured custard-like batter. Baked for about an hour, the smells permeate the kitchen with a intoxicating aroma of sweet plums, lemon, sugar and vanilla. Dusted with a final flourish of confectioner's sugar, this gorgeous rustic French dessert is best served while it's still warm.

Plum Clafouti

Serves 6-8

7 firm ripe Ontario yellow and purple plums, halved and pitted

3 tbsp melted butter

6 tbsp granulated sugar

3 large eggs

1 1/3 cups light cream

1 tsp Armagnac

2/3 cup all-purpose flour

1 tsp grated lemon zest

2 tsp vanilla extract

1 pinch salt

1/2 tsp ground cinnamon

2 tbsp icing sugar for dusting

Preheat oven to 350°F. Butter a 9-10 inch pie pan, and sprinkle 1 tablespoon of sugar over the bottom. Arrange the plum halves cut side down until they cover the entire bottom of the pan, then sprinkle 2 tablespoons of sugar over top.

In a food processor, combine the remaining 3 tablespoons of sugar, eggs, butter, milk, flour, lemon zest, cinnamon, vanilla, armagnac and salt, and blend until smooth, about 2 minutes. Pour the mixture evenly over the plums.

Bake for 50 to 60 minutes, until the clafouti is firm, puffed and golden around the edges. Remove from the oven, and allow the clafouti to cool for 15 minutes or so, during which time it will deflate somewhat. Serve warm or at room temperature, dusted with powdered sugar and a dollop of whipped cream.

Madhur Jaffrey Rogan Josh: Kashmir Lamb Curry

 

Introduced to Kashmir by the Mughals whose cuisine was influenced by Persian cuisine, Rogan Josh consists of lamb or goat that has been slow-cooked in oil, yogurt and a mix of many different spices until it is fall apart tender. Dehli born cookbook author Madhur Jaffrey is regarded by many as a world authority on Indian food. Famed both for her bestselling Indian cookbooks and respected acting career, Madhur Jaffrey's recipes have inspired me for years — many of them so familiar to me that they've become a part of my standard culinary repertoire, like her delicious Rogan Josh. 

Rogan Josh

Serves 4

Recipe courtesy of Madher Jaffrey

2 1″ chunks fresh ginger, peeled, coarsley chopped

8 cloves garlic, peeled

2 cups water

10 tablespoons vegetable oil

2 pounds boned lamb shoulder or leg, cut into 1″ cubes

10 whole cardamom pods

2 whole bay leaves

6 whole cloves

10 whole black peppercorns

1 stick cinnamon

2 medium onions, peeled, finely chopped

1 tsp ground coriander seed

2 tsp ground cumin seeds

4 tsp red paprika

1 tsp cayenne pepper, ground or adjust to taste

1 tsp salt, to taste

6 tbs plain yogurt

1/4 tsp garam masala

1 dash fresh ground pepper to taste

 

Put the ginger, garlic and 4 tablespoons of water into the container of an electric blender. Blend well into a smooth paste. Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in several batches and set aside in a bowl. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on colour. This just takes a few seconds. Put in the onions and stir and fry for 5 minutes or until the onions turn a medium-brown colour. Add the ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika, cayenne, and the salt, and stir fry for another 30 seconds. Add the browned meat cubes and the meat juices. Put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and fry for another 3-4 minutes. Now add 1 1/4 cups water and bring the contents of the pot to a boil, scraping in all the browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour or until the meat is tender. Every 10 minutes give the pot a good stir to prevent burning. When the meat is tender, take off the lid, turn the heat to medium high and boil off some of the liquid, stirring all the time, until the sauce is thickened. Sprinkle the garam masala and black pepper over the dish and mix them in just before being served with Basmati rice.

Depanneur Global Picnic by Chef Rossy Earle

Taking advantage of a Global Picnic created by Depanneur guest chef Rossy Earle, we ordered an interesting 5-course dinner, which was packed up and ready to go with a dish featured from each continent. Born and raised in Panama City, Rossy prides herself in infusing Latin American flavours into whatever she creates, making it her goal to merge some of her roots into Canadian food culture. Starting with the Americas, chef Earle prepared a creative appetizer of Plantain Chips with Guasacaca, a Venezuelan style avocado dipping sauce served with crispy plantain chips for scooping up all the delicious green goodness. 

Next was a dish from Europe, a delightful French Niçoise Salad composed of oil-packed tuna, hard boiled eggs, green beans, tomatoes, onions, capers, olives, potatoes and vinaigrette. The entrée was Peri Peri Chicken with Moroccan Couscous from Mozambique with a South African Peri Peri Sauce. Rossy made it fairly mild for everyone to enjoy, but served it with a few extra chilies on the side for those who like the burn! The North African style Moroccan Couscous was full of spices, chickpeas, nuts, dried fruits and tossed in a citrus dressing. 

From Asia, Rossy prepared Japchae, a Korean style stir-fried glass noodles with shiitake mushrooms, julienned carrots, spinach and scallions in a lightly sweet garlic, soy and sesame dressing. The grand finale hailed from Australia with Strawberry Handpies. The name says it all — a pie you can eat with your hands. A fresh and flaky pastry pocket filled with summer strawberries, and sweet finish to a delicious "picnic".

Chef and food stylist Rossy Earle

Plantain Chips

Guasacaca, a Venezuelan style avocado dipping sauce

Niçoise Salad composed of oil-packed tuna, hard boiled eggs, green beans, tomatoes, 

onions, capers, olives, potatoes and vinaigrette

Korean style stir-fried glass noodles with shiitake mushrooms, julienned carrots, 

spinach and scallions in a lightly sweet garlic, soy and sesame dressing

Peri Peri Chicken with Moroccan Couscous

Strawberry Handpie

thedepanneur.ca

Squash, Apple & Cheddar Soup

Serves 6-8

Recipe courtesy of Rossy Earle

2 tbsp olive oil

1/2 cup garlic cloves

1 large onion, diced

1 large apple, peeled and diced

1 large butternut squash, roasted and mashed 

1/4 cup pure maple syrup

Pinch of ground nutmeg

1/2 cup apple cider

4 cups chicken or vegetable stock

1 bay leaf

1 cup 35% whipping cream

1 cup shredded cheddar cheese plus more for garnish

Kosher salt and fresh cracked black pepper

Crème fraîche, sour cream or plain

Greek yogurt, optional

Chopped fresh chives, for garnish

In a large soup pot, heat the oil over medium heat. Add the garlic, onion and apple and cook, stirring often, until the onion is translucent and apple is soft, 3 to 5 minutes. Stir in the squash, maple syrup and nutmeg. Deglaze with the apple cider. Stir in the stock and bay leaf and bring to a boil. Reduce the heat and simmer for about 10 minutes. 

Turn off the heat and discard the bay leaf. Using an immersion blender or food processor fitted with the metal blade, purée until smooth. Return the mixture to the pot. Stir in cream and bring to a boil, then reduce the heat to low. Whisk in the cheese, until melted. Season with salt and pepper to taste. If desired, add a bit more apple cider. Ladle into serving bowls. Top with a dollop of crème fraîche. Sprinkle with extra cheese and chives. Serve immediately.

Guy's Grilled Branzino with Lemon & Fresh Thyme

 

Branzino, also known as European sea bass, is low in fat and has a wonderful richness when cooked on the bone. Brushed with olive oil and generous lashings of salt, the fish is stuffed with lemons and fresh thyme, then grilled until the skin is golden brown and exquisitely crispy. My absolute favourite way of cooking whole fish, and a great way to adhere to a healthy Mediterranean diet, I am forever thankful that my husband has perfected this grilling technique and can now summon up gorgeous grilled fish on demand.

Grilled Branzino with Olive Oil, Lemon and Thyme 

Serves 2

2 Branzino, scaled and gutted

2 lemons, one finely sliced and the other cut in half for grilling

1 bunch of fresh thyme

1/4 cup olive oil

Kosher salt and fresh ground black pepper

Light an outdoor grill or barbecue. Season the inside of the branzino with salt and a few grindings of black pepper, and rub the outside with the olive oil and season well with kosher salt which will help ensure a wonderful crispy skin. Stuff with lemon slices and sprigs of fresh thyme. Place the branzino and lemon halves on a foil lined baking sheet for easy transport to the barbecue.

Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side, adding the lemon halves cut side down for the last 3-4 minutes. Serve the branzino right away, and garnish with the grilled lemon wedges for squeezing overtop of the fish, as desired. Delicious served with a bright green salad and maybe a few perfectly roasted potatoes.

Farro Salad with Grilled Eggplant, Tomatoes & Onion

 

An ancient grain with a nutty flavour and chewy texture, farro is incredibly versatile and can be used in a variety of dishes. Mixed with creamy roasted eggplant, sweet onion, grape tomatoes, tangy feta and fresh thyme, this hearty and wholesome salad is absolutely delicious and one that I will make over and over again. Using Italian farro that I bought back from Spello a year or two ago, made it even more special.

Farro Salad with Grilled Eggplant, Tomatoes and Onion

Serves 4-6

1 cup farro

1 medium eggplant, cut into 1-inch pieces

1 medium yellow onion, peeled, halved, and thickly sliced

8 garlic cloves, peeled and cut in half

1/4 cup olive oil

Maldon salt and freshly ground black pepper

1 cup grape tomatoes, washed and sliced in half

1/2 cup feta

1 tbsp chopped fresh thyme

Vinaigrette:

4 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tbsp dijon mustard

1 clove garlic, crushed

1/4 tsp salt

1/4 tsp black pepper

Optional extras:

Kalamata olives, capers and roasted red peppers

Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite: 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro. Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.

While the farro is cooking, roast the vegetables. Toss the eggplant, onion, tomatoes and garlic with olive oil, salt and pepper. Spread out on a sheet pan in a single layer. Roast at 350° for 40 minutes, tossing several times during roasting.

Prepare vinaigrette by whisking together all of the ingredients in a small bowl, until emulsified, and set aside.

Toss together farro, roasted vegetables, and feta in a decorative bowl and sprinkle with fresh thyme. Pour the vinaigrette over the salad and toss well to combine. Season to taste and serve.

Turkey, Leek & Mushroom Pot Pie with Puff Pastry

 

A delicious pot pie made with either leftover turkey or roast chicken topped with a golden crown of flaky, herb-scented puff pastry, is classic comfort food at it's finest. The filling can be prepared in advance with any vegetables you have on hand, but I like to use leeks, potatoes, carrots, celery and mushrooms which are sautéed in butter until tender. A thick creamy sauce is what brings the whole thing together, so it's important to taste for seasoning as you go along, adjusting the flavour to suit your palate. A cup of wine and a little marsala adds extra depth of flavour, along with a handful of frozen peas and any leftover Thanksgiving dressing that hasn't been gobbled up. Topped with puff pastry rolled with fresh thyme and brushed with a little egg yolk, this warm and comforting Turkey, Leek & Mushroom Pot Pie is a scrumptious finale to Thanksgiving's prized leftovers.

Turkey, Leek & Mushroom Pot Pie with Puff Pastry

Serves 6-8

3 tbsp butter, divided

3 carrots, washed and finely chopped 

2 stalks celery, washed and finely chopped 

1 leek, trimmed, washed and sliced in 1/4-inch pieces

8 new potatoes, cleaned and quartered with skin on

2 cup frozen peas

5 tbsp fresh thyme, divided

1/2 tsp salt

1 tsp freshly ground black pepper

4 cups cooked turkey, shredded into bite-size pieces

8 oz cremini or button mushrooms, cleaned and sliced

1/2 cup white wine

2 tbsp Marsala  

2 1/2 cups whole milk or light cream, divided

1/4 cup flour

2 sheets frozen puff pastry, thawed

1 large egg, lightly beaten with 2 tbsp milk

Preheat oven to 375°F. Melt 2 tablespoons of butter in a large frying pan set on medium heat and sauté the carrots, celery, leek, potatoes and 3 tablespoon of fresh thyme, until the vegetables are just tender, about 8-10 minutes, seasoning with salt and pepper to taste. Add the turkey, mushrooms and white wine and continue cooking until the liquid cooks off, then transfer the mixture to a bowl.

Return the pan to medium heat and melt the remaining tablespoon of butter, then add 1 cup of milk and sprinkle with the flour; whisk until no lumps remain, then add the remaining milk. Cook for 1 minute to thicken the sauce, then remove from the heat. Pour the sauce over the meat and vegetables, then stir in the peas and pour the mixture into a 2-quart casserole dish.

Dust a clean surface with some flour and roll out both sheets of puff pastry one at a time, dusting with more flour as needed. They should end up a bit larger than the size of the casserole. Sprinkle one sheet with the remaining chopped thyme, then place the other sheet of the pastry overtop and roll once more to 'sandwich' in the minced herbs. To finish, lay the layered puff pastry over the casserole and then tuck the edges in or roll them over, as you wish. Using a sharp paring knife gently score the top of the pastry to make a decorative cross-hatch pattern, then brush with a beaten egg. Bake uncovered on a parchment lined baking sheet for 60-70 minutes, until the pastry puffs up and is golden brown. 

Guy's Green Greek with Feta & Pine Nuts

My husband has a few culinary tricks up his sleeve and will often surprise me with a new hidden gem. His riff on a traditional Greek Salad lacks two of the usual suspects: tomatoes and olives, but does highlight salty Greek feta cheese, crunchy pine nuts, cool diced cucumber and a tangy Dijon vinaigrette. Gone too is the predictable romaine or iceberg lettuce, and in its place are Tanimura & Antle Artisan Greens, which are available at Metro. Fully mature but petite in size, these field-packed greens  come as a colourful trio of three leaf varieties and include Petite Oak broad loose heads with ruffled leaves; Petite Gem with dense compact heads, and wide crunchy leaves with a sweet flavour; and Petite Tango, with tight head and incised ruffled leaves with a sharp intense flavour and hint of spice. However, green-leaf or red-leaf lettuce work just as well. A bright, beautiful and flavourful salad, I look forward to Guy's Green Greek Salad every time — it's mouth-puckeringly good!

Guy's Green Greek Salad with Feta & Pine Nuts

Serves 4-6

1 4-head Tanimura & Antle clamshell mixed lettuce, washed and dried

8 oz Greek Feta cheese, crumbled

1 3-inch piece english cucumber, cut into 1/4" dice

2 sprigs fresh mint, leaves only, chopped

1/2 tsp dried oregano

Vinaigrette:

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

2 tsp Dijon mustard

1 large garlic clove, minced

1/4 cup pine nuts

Fresh cracked black pepper, to taste

Add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper to taste. Stir in the pine nuts and set aside.

In a large salad bowl, tear the Tanimura & Antle mixed lettuces into whole leaves, or cut into bite size pieces. Since they're petite heads, Guy usually keeps the leaves whole, however if he uses a head of green-leaf lettuce, he tears the leaves into large pieces. Add the crumbled feta, diced cucumber, chopped fresh mint, dried oregano and dress with the vinaigrette, so the leaves are well dressed. Season to taste with salt and additional pepper, if desired. 

Apple Cinnamon Custard Cake with Grand Marnier

 

When the winds pick up and the leaves start to turn colour, this beautiful Apple Cinnamon Custard Cake is a delicious way to celebrate autumn's bounty. Taking advantage of the prodigious offering of over 100 apples from our two espaliered apple trees growing on our terrace, making lots of our favourite recipes becomes one of the hallmarks of our fall apple season, from making quadruple batches of my Curried Apple Zucchini Soup, Savoury Tomato & Apple Chutney and six of my Mom's famous Apple Crisp. This great recipe for Apple Cinnamon Custard Cake calls for the apples to be finely sliced then marinated in Grand Marnier before adding them to a sweet eggy batter. Moist, light and bursting with flavour, this heavenly dessert is now on my 'A-list' - also known as my apple list!

Apple Cinnamon Custard Cake with Grand Marnier Whipped Cream

Serves 8

2 tsp butter, at room temperature

3 green apples, peeled and cored, cut into 8 wedges, then cut into thin slices

2 tbsp Grand Marnier

1 1/4 cups all-purpose white flour, plus 2 tbsp extra

1 cup white sugar, plus 1 tbsp extra

2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon, divided

1 cup vegetable oil

1 cup whole milk

2 large eggs

2 tsp orange zest

1 tsp vanilla extract

2 large egg yolks

1 tsp icing sugar, sifted

Grand Marnier Whipped Cream:

1 cup whipping cream

1/2 tsp Grand Marnier

1 tbsp icing sugar, sifted

Position a rack in the centre of the oven and preheat to 350°F. Grease a springform pan with the butter. In a medium bowl, toss the apples with Grand Marnier and set aside. In another medium bowl, whisk together 1 1/4 cups of flour, 1 cup of sugar, baking powder, salt and 1/2 teaspoon of the cinnamon. In a large bowl, whisk together oil, milk, whole eggs, orange zest and vanilla to blend. Then whisk the dry ingredients into the wet to form a smooth batter.

Transfer 1 cup of the batter to a small bowl and mix in the remaining 2 tablespoons of flour, and set aside. Whisk the egg yolks into remaining batter in the large bowl just to blend, then stir in the apples. Transfer the apple batter to the prepared pan and spread the batter into an even layer, pressing the apples in to submerge them. Pour the reserved batter evenly over the apple batter. In a small bowl, whisk the remaining caster sugar and cinnamon to blend, and then sprinkle it evenly over the batter.

Bake for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean and the top is golden brown. Transfer the pan to a wire rack and let it sit for 15 minutes. Run a knife around the sides of the cake, release the pan sides then allow the cake to cool for about 30 minutes. Dust with icing sugar and serve warm or at room temperature. To make the whipped cream, whisk the cream, Grand Marnier and icing sugar until thick. To serve, cut the cake into wedges and serve with a generous dollop of whipped cream.

Braised Chicken with Leeks, Baby Peas & Tarragon

 

Inspired by a Food & Wine recipe, this delicious Braised Chicken recipe shouts springtime with a luscious combination of buttery leeks, baby green peas, fresh tarragon and crème fraîche with a splash of white balsamic vinegar that creates a wonderful tangy cream sauce for an easy and elegant entrée. Although the recipe suggests using whole chicken legs, both plump chicken breasts cut in a half or large succulent thighs would work equally well. Served with a heaping mound of creamy mashed potatoes and crisp french green beans, this is a warm and comforting dish anytime of the year.

Vinegar-Braised Chicken with Leeks, Peas & Tarragon

Serves 4

Recipe courtesy of Food & Wine

4 whole chicken legs, or 2 large bone-in breasts split into 4 portions

Kosher salt 

Freshly ground pepper 

1 1/2  tbsp unsalted butter 

1 1/2 tbsp extra-virgin olive oil 

1 1/2 large leeks, halved lengthwise and cut into 1-inch pieces 

1/2 cup low-sodium chicken broth 

1/4 cup white balsamic vinegar 

5 oz frozen baby peas, thawed 

1 tbsp chopped tarragon, plus more for garnish

1 tbsp chopped parsley 

1/4 cup crème fraîche or full fat sour cream

Preheat the oven to 425°F and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and cut halfway through the joint, only if using legs. Season the chicken generously with salt and pepper.

In each of 2 large nonstick skillets, heat half of the butter and oil. Add the chicken, skin side up, and cook over high heat until browned, about 4-5 minutes. Turn and cook the chicken for another minute, then place all of the chicken into one skillet.

In the other skillet, cook the leeks over medium-high heat until just beginning to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper, then pour the mixture into a medium roasting or cast-iron pan such as Le Creuset.

  

Place the chicken on the leeks, skin side up, and roast for about 20-25 minutes, until it's cooked through. Turn on the broiler and broil for about 2 minutes, until the skin is golden and crisp, then transfer the chicken to a warm platter.

Place the roasting pan over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs and crème fraîche, and simmer until the sauce is hot and slightly thickened, about 2 minutes. Season with salt and pepper, then pour the sauce over the chicken and serve garnished with some fresh herbs.

Crisp Wine Braised Duck Legs with Mashed Potato

Crisp wine braised duck legs with vegetables is a simple, luxurious dish. The duck is browned until the skin is crackly and golden. The vegetables are then cooked in some of the rendered fat until they start to soften, at which point chicken stock is added and everything is cooked together in the oven until the duck is tender and super-crisp, and the vegetables are meltingly delicious. Served with creamy mashed potato, these succulent duck legs make a wonderful winter meal.

Crisp Red Wine Braised Duck Legs
Serves 2

2 duck legs, patted dry

1 pinch salt and ground pepper to taste

1 onion, diced

4 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

2 tsp herbes de Provence

1 1/3 cup chicken broth

Fresh parsley or sage, for garnish

Preheat the oven to 400°F. Put the duck legs, skin side down, in a skillet large enough to hold all the ingredients. Season with salt and pepper to taste. Put the skillet on the stovetop then turn the heat to medium. Brown the legs slowly and evenly, about 20 minutes. 

Meanwhile, prepare the vegetables. Dice the carrots, onion and celery, and mince the garlic. When the legs are nicely browned, turn and sear the meat side for 1-2 minutes. Transfer the legs to a plate. Remove all but about one tablespoon of the fat. Set the removed fat aside in a small container then put it the refrigerator for future use. Duck fat may be used to replace butter or oil in another recipe. 

Add the vegetables and garlic to the skillet. Season with salt and pepper, then add the herbs. Sauté the vegetables over medium-high heat and stir occasionally, until they start to become golden-coloured, about 10 minutes. Return the duck legs to the skillet, skin side up. Pour in the broth. It should come about halfway up the duck legs, but should not cover them. Bring the liquid to a boil, then put the skillet in the middle of the oven.

Cook for 1 hour, then lower the heat to 350°F, and continue to cook until the meat is tender and the liquid is reduced, an additional 30 minutes. Serve over mashed potato with the braised vegetables on the side, topped with each duck leg. Garnish with fresh herbs, as desired.