Strawberry Sour Cream Streusel Cake

Moist and buttery with a fruity layer of puréed fresh strawberries and sweet raspberry jam with a delicious crunchy streusel topping, this lovely Strawberry Sour Cream Streusel Cake was inspired by a recipe by Nigella Lawson that was featured in the New York Times back in 2004. In the recipe, she suggests enjoying it slightly warm as a dessert, or served chilled as a coffeecake for breakfast the following day. The cake is slightly tricky to assemble, and at some point it may look like a mess, but everything comes together in the pan as it bakes, resulting in a tender and fragrant cake that's berryliciously good.

Strawberry Sour Cream Streusel Cake
Serves 8-10
Adapted from a recipe by Nigella Lawson, 'At My Table' in New York Times, 2004

Strawberry Purée:
8 oz fresh strawberries, hulled
3 tbsp strawberry or raspberry jam
2 tsp cornstarch
2 tsp vanilla extract

Cake and Crumb Topping: 
1/2 cup white sugar
1/4 cup brown sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
12 tbsp or 1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
1 cup sour cream
1 large egg
1 tbsp vanilla extract
2 tsp turbinado sugar


In a blender, combine the strawberries and jam. Make a paste of the cornstarch and vanilla, and add it to the blender. Purée until smooth then set aside.

Heat oven to 375°F. Oil a 9-inch springform pan with a some vegetable oil and set aside. In a large bowl, combine the sugars, flours, baking powder, baking soda, cinnamon and salt. Sprinkle in the butter cubes and rub them in by hand until the mixture resembles large coarse crumbs. Remove 1/2 cup of the mixture and set aside. To a large bowl, add the sour cream, egg and vanilla and mix well.

Using a little over half of the cake batter, drop dollops of batter into the greased pan. Pat the batter across the bottom of the pan and about 1 inch up the sides — the mixture will be very sticky and somewhat uneven. Add the strawberry purée, making an even layer across the bottom of the pan, then cover with the remaining cake mixture.

In a medium bowl, combine the reserved 1/2 cup of dough and the turbinado sugar, and stir with a fork to mix, then sprinkle evenly over the cake. Bake until lightly golden, about 35-45 minutes. Cool slightly before releasing the cake from the springform pan, and allow to cool further before serving with some whipped cream or warm custard.

Braised Oxtail with Mashed Potato & Swiss Chard

Rich, succulent and meltingly tender, Braised Oxtail must be one of the ultimate comfort foods. The magic of braising is that it relies on heat, time, and moisture to successfully break down the tough connective tissue and collagens in meat, transforming the dense, well-marbled texture of oxtail until its fall-off-the-bone tender, while creating a velvety, deeply flavoured sauce along the way. From the perfect pot roast to the fragrant complexity of a classic coq au vin, there's really no food more satisfying than a well-braised dish. Slowly braising the oxtail to succulent perfection in a combination of red wine, beef broth, flour, a bouquet of aromatic herbs and chopped vegetables gives the meat a deep, dark mahogany colour and fabulous flavour, that makes this one of my favourite dishes on a cold winter day. Rich in gelatin, the bone marrow adds a sticky, glossy texture that's impossible to beat. Served over a mound of mashed potatoes and Swiss chard with a puddle of satiny sauce, this dish is a winner.

Braised Oxtail with Mashed Potato & Swiss Chard
Serves 2-4

2 1/2 lb oxtails, cut into 2-inch pieces
1/2 cup all-purpose flour
2 tbsp olive oil
4 cups beef broth
1 cup dry red wine
1/2 cup Port
1 cup tomato purée  
6 tbsp tomato paste
4 garlic cloves, finely chopped
3 bay leaves
1 tsp dried thyme
1/2 tsp grated nutmeg
1 tsp salt
1 tsp freshly ground black pepper
2 cups finely sliced leeks
1 cup diced celery
1 cup diced carrot, cut 1/8-inch thick
1 bunch Swiss shard, washed with centre ribs removed  
1/2 cup chopped parsley, for garnish

Creamy Mashed Potatoes:
6 yukon gold potatoes, peeled and quartered
4 tbsp butter
salt and white pepper, to taste
1/2 cup cream


Dry and dredge the oxtails with flour until thoroughly coated, shaking off the excess. Heat the oil in a large pot or dutch oven, and add to the pot one by one. Don’t overcrowd the pot, or you won’t get good colouring on the meat – do it in batches if necessary. Brown the oxtail on all sides, turning with tongs, until the meat has a nice colour. Remove from the pan and set aside on a plate. 

Add the beef broth, wine, tomato juice and paste and whisk to combine. Stir in the garlic, bay leaves, thyme, nutmeg, salt and pepper, then add the onions, celery and carrot, mixing well. Return the oxtails to the pot and immerse them well in the liquid. Bring to a boil, then cover, reduce the heat and simmer for 2 to 2 1/2 hours, or until the oxtails are very tender and just about falling away from the bone. 

Meanwhile, begin to prepare the mashed potatoes. Bring a pot of water to a boil and add the potatoes. Cook for 25-30 minutes until they are fork tender, then toss into a colander to drain. In the same pot, melt 8 tablespoons of butter over medium heat then add the potatoes and mash until smooth. Pour in the cream and blend to your desired consistency and season to taste with salt and pepper. Turn the heat to very low and cover to keep warm until the oxtails are ready to be served.

Once the oxtails are ready, discard the bay leaves and remove the oxtail with a slotted spoon and place on baking sheet in a 375°F oven to keep warm and to lightly brown. Using a hand immersion blender, purée the braising liquid until smooth, then return the oxtails to the pot, cover and rewarm over low heat. 

While the oxtails are warming, blanch the Swiss chard leaves in a large pan of boiling salted water for about 3 minutes, or until tender. Using tongs, remove the leaves from the water, drain them in a colander, and while still hot, finely chop and set aside.

To serve, spoon some mashed potato into the centre of each pre-warmed dinner plate, top with Swiss chard then crown with 2-3 oxtail on top. To finish, spoon some of the sauce around the dish and garnish with chopped parsley; serve immediately.

Thai Green Curry with Chicken in Coconut Milk

I was first introduced to Thai Green Curry Chicken at 'Young Thailand', a wonderful Thai restaurant in Toronto run by Wandee Young, who is credited with opening the first Thai restaurant in Canada in 1980, and also co-writing a popular cookbook with Byron Ayanoglu, The Young Thailand Cookbook, a great culinary resource with many Thai classics written in a clear, concise and entertaining manner. For anyone wanting to know more about "tastes that tingle your tongue", this was the ultimate cookbook. This fragrant full flavoured Thai curry, scented with coconut milk, red peppers, water chestnuts and fresh lime and basil leaves, is a soothing and satisfying dish that's become one of our golden standards.

Thai Green Curry with Chicken
Serves 4
Recipe adapted from The Young Thailand Cookbook

10 oz skinless boneless chicken breasts
3 cups unsweetened coconut mik
2-4 tbsp Thai Kitchen green curry paste, although I used the whole jar
8 lime leaves
1 cup water
3 tbsp fish sauce
2 tsp palm sugar
1 cup bamboo shoot strips
1/2 cup water chestnuts, sliced
1/2 medium red pepper, cut in thin strips
2 tbsp green peas
20 fresh Thai basil leaves, whole plus extra sprigs for garnish
3 Thai red chilis, sliced for garnish and heat!
Jasmin rice, cooked according to instructions


Slice the chicken breasts into thin strips, 1/4-inch thick, 2-inches long and 1-inch wide. Heat 1 cup of coconut milk in a wok or large saucepan, over high heat until it boils. Add the green curry paste and, reducing the heat to medium, stir to dissolve it in the coconut milk. Add second cup of coconut milk, raise the heat to maximum and let it cook 8-10 minutes until the sauce thickens somewhat. Slice the lime leaves into thin strips and add to the sauce. Turn the heat back to medium and cook for 2 minutes.

Turn the heat back to maximum, adding the chicken, then add the last cup of coconut milk as well as 1 cup water. Stir-cook for 1 minute until the mixture is bubbling happily. Add the fish sauce and sugar and stir-cook for 2 minutes, until it's bubbling hard. Add the bamboo shoots and water chestnuts and stir-cook for 2 minutes. Then add the red pepper, green peas and whole basil. Stir-cook 2-3 minutes, folding all the ingredients together into the sauce. Take the sauce off the heat and transfer to a warmed deep serving dish, topping with a sprig or two of basil, and serve with Jasmin rice.

Theo Randall's Winter Minestrone

Theo Randall's passion for good food developed from childhood holidays spent driving through rural Italy, and his cooking remains inspired predominantly by the Italian regional cuisine he enjoyed as a young boy. His Winter Minestrone is healthy, satisfying, vegetarian and very easy to prepare. The swiss chard adds an earthy sweetness to the soup and the beans, fresh basil and blanching water provide enormous flavour and a hearty texture. One can also purée half of the soup to get a lovely creamy minestrone that served with a handful of grated parmesan cheese and some grilled bread to sop up the juices, will warm the whole family during the cold winter months. 



Winter Minestrone 
Serves 6
Recipe courtesy of Theo Randall

2 tbsp olive oil
3 celery sticks with the leaves, finely chopped
1 red onion, chopped
3 medium carrots, finely chopped
3 garlic cloves, finely sliced
28 oz can chopped tomatoes
1 bunch swiss chard
28 oz can romano or cannellini beans, drained and rinsed
1 bunch fresh basil
Sea salt and freshly ground black pepper
Fruity olive oil, to serve
Parmesan cheese, grated as garnish


Heat the oil in a large saucepan and slowly fry the celery, onion and carrots and garlic on a low heat for 20 minutes until soft, stirring occasionally. Add in the tomatoes and stir, then cook for a further 20 minutes, stirring from time to time.

Meanwhile, remove the Swiss chard leaves from the stalks. Leave the leaves whole and finely chop the stalks. Blanch the leaves in a large pan of boiling salted water for about 3 minutes, or until tender. Using tongs, remove the leaves from the water, drain them in a colander, then chop and set aside. Add the chopped stalks to the water and cook for 3 minutes or until tender. Drain well in a colander set over a large bowl, reserving the blanching water, and set the stalks aside.

Add the beans to the tomato mixture and cook for 10 minutes before adding 2 to 5 cups of the reserved blanching water to the mixture, depending how loose a soup you prefer — I used all 5 cups. Bring the soup to the boil then simmer for 5 minutes. Add the chard leaves and stalks along with the basil, then allow the soup to simmer on low heat for another hour. If you want a smoother soup, purée with a hand blender for about 10 seconds, which will make a creamy but still chunky consistency. Serve the soup hot with a good dash of fruity olive oil, some grated parmesan cheese and grilled bread to sop up the delicious juices.

I N   M E M E M O R I A M

—

Aunt Mary Lou 

(1944-2016)

Indonesian Beef Short Rib Rendang with Coconut Rice

This extravagantly rich and fragrant, dry-braised beef curry is a signature dish of the Minangkabau highlands of West Sumatra in Indonesia, and is also popular throughout Southeast Asia, from Thailand to Sri Lanka and beyond. Traditionally served for special ceremonial occasions or to honour guests, Beef Rendang is ranked among the 'World's 50 Most Delicious Foods'. There are three recognized forms of rendang, each depending on the specific cooking time: a pale, lightly cooked curry known as 'gulai'; a browned but still liquid curry called 'kalio'; and a rich, dry, dark brown dish called 'rendang', the version featured in this recipe. The browned short ribs are slowly simmered in a spiced coconut milk broth for up to four hours until the liquid evaporates and the beef caramelizes in the intensely flavoured rendered coconut and beef oils remaining in the pot. A symphony of intoxicating flavours and aromas, Rendang is a time-consuming dish, but the slow cooking process yields an exquisitely tender, rich dish of delicious complexity.

Browned short ribs with sautéed ginger, lemongrass and kaffir lime leaves

A fragrant paste of puréed fresh ginger, shallots, garlic, ground coriander, turmeric, chilis and salt 

cooked over medium heat until much of moisture has evaporated

Coconut milk and palm sugar are added along with the browned short ribs and lemongrass mixture, then partially covered and simmered for 4 hours, stirring every 20 minutes 

After one hour of cooking, the Rendang is beginning to colour and the sauce is separating

In the third hour, the short ribs have begun caramelizing and the sauce is reducing

Beef Rendang after 4 hours, the short ribs are glossy and fork tender

Beef Short Rib Rendang
Serves 8

4 tbsp vegetable oil
4 lb beef bone-in short ribs, cut into 1 1/2-inch pieces
4 stalks lemongrass, white portion only, smashed
8 kaffir lime leaves, finely sliced
2-inch pice of ginger, sliced into fine coins
2 cans of coconut milk
2 tbsp palm sugar

Spice paste:
2 tsp ground coriander
1/2 tsp turmeric
2-inch piece ginger, roughly chopped
8 large garlic cloves, roughly chopped
8 large shallots, roughly chopped
4 tbsp chili pepper flakes, to taste
2 tsp salt


Add the spice mixture to a food processor and blend to a smooth paste, scraping down the bowl when necessary, then set aside. Add the vegetable oil to a heavy shallow, wide skillet or pan such as a Le Creuset cast iron casserole, and place over medium high heat until shimmering. Fry the short ribs in batches, allowing each surface to brown before turning. Using tongs, transfer the browned beef from the pan to a large bowl and repeat with the remaining short ribs, then set aside.

Add the lemongrass, lime leaves and ginger to the hot oil in the same pot and fry until fragrant. Transfer to the bowl with the browned beef, leaving the remaining oil in the pot. Turn down the heat to medium low, and add the spice paste. Fry, stirring constantly for about 15-20 minutes, until the mixture becomes fragrant and much of the moisture has evaporated — if the paste begins to stick or burn, reduce the heat slightly and add a splash of cold water. Add the coconut milk and palm sugar to the pot along with the beef and lemongrass mixture and stir well to combine. Turn the heat down to medium low and loosely cover with a lid, allowing some steam to escape. Simmer for 3-4 hours until the meat becomes very tender, stirring every 20-30 minutes. 

Towards the last hour of cooking time, you'll notice that the sauce will become darker and the oil will separate and rise to the top. Once the meat is tender and most of the liquid has evaporated, remove the lid and increase the heat. Stir the mixture constantly to prevent it from burning, but cook off as much liquid as possible, keeping in mind that oil does not evaporate, so there will still be a little oil at the bottom of the pan. Alternatively, spoon off a much oil from the pan and serve the fork tender short ribs with the remaining sauce, which is the path I chose. 

The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavours to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavours will deepen. Serve the beef rendang with steamed or fragrant coconut rice.

Indonesian Yellow Coconut Rice
Serves 4

1 cup jasmine rice 
1 1/2 cups water
1 50g packet coconut milk powder
3 kaffir lime leaves, crushed
1 tsp turmeric
1/2 tsp salt
3/4 tsp sugar


Combine all of the ingredients in a saucepan over high heat. Bring to a boil then cover and turn the heat to low, allowing the rice to simmer for 12 to 15 minutes until all the liquid has been absorbed. Remove from heat and rest for 5 to 10 minutes. Fluff with fork and serve with the Rendang.

Spinach & Ricotta Ravioli with Sautéed Mushrooms

Homemade ravioli are delicate and flavourful showstoppers that lend themselves beautifully to a combination of seasonal fillings. Surprisingly easy to make, these little pillows are filled with a creamy mixture of spinach, ricotta, parmesan cheese and grated nutmeg, topped with a fragrant sautéed mushroom, garlic and butter sauce. Garnished with some fresh parsley and a handful of walnuts for extra texture, this dish is sensational served with a light salad, or as smaller portions for an elegant starter or primo.



Spinach & Ricotta Ravioli with Sautéed Mushrooms
Serves 4

Pasta:
14 oz '00' flour, plus extra for dusting
3 medium eggs
semolina, for dusting, optional

Spinach & Ricotta Filling:
7 oz spinach, cooked in salted water and chopped
7 oz ricotta
1 oz grated parmesan
1/8 tsp fresh nutmeg, freshly grated
salt and freshly ground black pepper

Mushroom Sauce:
16 oz crimini mushrooms, cleaned, timed and finely sliced
4 tbsp butter
2 cloves of garlic, minced
Fresh ground black or white pepper, to taste
4 tbsp finely chopped parsley, for garnish
1 cup walnuts, for garnish
Olive oil, for garnish, optional


For the pasta, pour the flour into a mound on a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with a fork. When the dough has become a thick paste, use your hands to incorporate more of the flour. Use any remaining flour while you knead the dough to stop it from sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Leave the pasta to rest for about 20 minutes covered in plastic wrap. Any leftover flour can be used for rolling out the pasta.

Meanwhile, mix the spinach, ricotta, parmesan and nutmeg in a large bowl, and season with salt and freshly ground black pepper.

Divide the fresh pasta into four portions, keeping it covered with plastic wrap to prevent the pasta from drying out. Take out one portion of the pasta and roll into a long, wide strip about 1/16 of an inch in thickness, either by hand or using a machine. When you can see your hand through the sheet of pasta, it's ready for stuffing; cut the strip in half.

Place teaspoons of the filling in a line down the centre of one of the strips about 2 inches apart. Place the other strip directly on top. Press the air out from around the filling by pushing down the pasta around them sealing them in. Using a small wine glass or serrated pasta wheel, roll or cut out circles or squares around each mound of filling. Repeat, until all of the filling is used up. Note: the ravioli can be cooked immediately or stored in fine semolina for up to two hours. They can also be frozen at this stage and then cooked from frozen at a later time. To cook, bring a large pan of salted water to the boil and gently lower in the ravioli, cooking for about four minutes or until the pasta is soft but not floppy.

While the pasta is cooking make the sauce. Heat the large non-stick sauté pan over medium high. Add the butter and once melted, add the mushrooms. Cook for 3 minutes before stirring, then add the minced garlic and fresh pepper. Stir occasionally until the mushrooms are a golden brown, about 5 minutes more.

When the ravioli are cooked, drain and divide among 4 warmed plates. Spoon the mushroom sauce over each dish and garnish with chopped parsley and walnuts, and serve immediately. Drizzle with a little olive oil and extra parmesan, as desired.

Leek and Potato Soup with Cream & Dill

Of all the classic winter soups, Leek and Potato is one of the most rich and satisfying, the perfect antidote to the season's colder weather. Simple and delicious, this heartwarming soup is taken up a notch with two perfect partners: cream and dill. A traditional Irish dish, Leek and Potato Soup is frugal, filling and full of flavour, and can also be made in little more than half an hour. The leeks are simply sautéed in butter until soft, then combined with diced potatoes and chicken stock and simmered for 30 minutes. The soup is then puréed with dill until silky smooth and seasoned with salt and white pepper. Hearty, warm and delicious, this simple soup is the ultimate winter warmer.

Leek and Potato Soup with Cream & Dill

Serves 8-10

8 tbsp butter

6 cups thinly sliced leeks, white and pale green parts only

6 russet potatoes, peeled and cut into 1/2-inch cubes

8 cups chicken stock

3 tbsp coarsely chopped fresh dill, plus more for garnish

1/2 tsp salt

1/2 cup cream, optional

1/4 cup sour cream, for garnish

In a large pot, warm the butter over medium heat. Add the leeks and cook, stirring frequently until softened, about 6-8 minutes. Add the potatoes and broth, increase heat to high and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are very tender, about 25-30 minutes. Remove the pot from the heat and add the dill. Using an immersion blender, purée the soup until very smooth. Add the cream and season to taste with sea salt and freshly ground white pepper. To serve, ladle the soup into warm bowls, swirl in a dollop of sour cream and garnish with some sprigs of fresh dill.