Hot Artichoke & Parmesan Spread with Crostini

Often the most memorable recipes are those inspired by friends who share their delectable offerings such as my friend Suzanne who served this delicious Artichoke Parmesan Spread as an appetizer during cocktail hour at a friend's cottage a few years ago. It was absolutely delicious and has now become one of my favourite hors d'oeuvres to serve guests any time of the year, and is always a big hit. A heart-smart update of the holiday entertaining classic, this Hot Artichoke Parmesan Spread delivers all of the rich flavour with far less of the usual fat, for a tangy and delicious hors d'oeuvre that tastes naughty but it's not! 

Hot Artichoke Parmesan Spread

Makes 1 1/2 cups

1 14 oz can artichoke hearts, drained

1 cup plus 1 tbsp freshly grated parmesan

4 tbsp mayonnaise, low fat if desired

1 clove garlic, minced

1 tsp freshly grated lemon zest

dash of cayenne pepper

salt & freshly ground white pepper, to taste

Preheat oven to 400°F. Pat the artichoke hearts dry in paper towel. In a food processor, combine the artichoke hearts and remainder of ingredients and process until smooth, scraping down the sides of the bowl as required. Season with salt and pepper to taste. Spread the mixture in an even layer in a small ovenproof baking dish, and sprinkle with remaining tablespoon of parmesan. Bake for about 15 minutes, or until the top is golden brown. Serve hot with baked crostini.

Classic Quiche Lorraine with Bacon & Gruyère

 

With smoky bacon, nutty Gruyère and sweet onion, Quiche Lorraine is a timeless classic. One of the most satisfying dishes imaginable, this gorgeous recipe by award-winning cookbook writer Dorie Greenspan, is a deceptively simple and delicious savoury tart from her cookbook, 'Around My French Table'. Full of entertaining stories, memories, and insider tips on French culinary customs, Greenspan shares dishes she gathered over years of living in France. As she recalls, "when lunchtime rolls around in Paris, quiche is on the menu of just about every café in town, where the type of quiche changes every day and, no matter the quiche du jour, it’s ordered by stylish, impossibly slim women and just as many hip guys. What we think of as old-fashioned, they think of as lunch, or an easy supper, or a dish for brunch or, cut into thin wedges or small squares and served at room temperature, the perfect nibble with an after-work glass of wine." Inspired by her recipe, my husband made Dorie's Quiche Lorraine for brunch this past weekend, and it was absolutely delicious — she would be proud.

Quiche Lorraine
Serves 6
Recipe courtesy of Dorie Greenspan

For the Crust:

1 1/4 cups flour

1 tsp sugar

1/2 tsp salt

6 tbsp very cold or frozen unsalted butter, cut into bits, plus more as needed

1 large egg

1 tsp ice water

For the Filling:

1 tbsp unsalted butter

1 small onion, peeled, trimmed and finely diced

3 slices cooked bacon, cut crosswise into thick pieces

2 oz Gruyère, very thinly sliced

2/3 cup heavy cream

2 large eggs

Salt and freshly ground white pepper

For the crust, combine the flour, sugar and salt in a food processor and whir a few times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely  mixed into the flour. Beat the egg with the ice water and pour it into the bowl in three additions, whirring after each one. Don’t overdo it though, as the dough shouldn’t form a ball or ride on the blade. You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball and flatten it into a disk — if the dough doesn’t come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly. Chill the dough for at least 3 hours or up to 5 days.

Roll out the dough between sheets of parchment or wax paper. Lift the paper often, so that it doesn’t roll into the dough, and turn the dough over so that you’re rolling on both sides. The rolled-out dough should be about 3 inches larger than the bottom of your pan. Transfer the dough to a 9 x 9 1/2-inch tart pan, easing it into the pan without stretching it, noting that what you stretch now will shrink in the oven later. Press the dough against the bottom and up the sides of the pan. If you would like to reinforce the sides of the crust, you can fold some dough over, so that you have a double thickness around the border. Use the back of a table knife to trim the dough even with the top of the pan. Prick the base of the crust in several places with the tines of a fork. Refrigerate or freeze the dough in its pan for at least 1 hour before baking.

Preheat the oven to 400°F with the rack in centred in the oven. Press a piece of lightly buttered aluminum foil against the dough's surface and fill with dried rice or dried beans. Place the tart pan on a parchment lined baking sheet and partially bake on the middle rack for 20 minutes, then very carefully remove the foil with its weights. Return the bare crust to the oven and bake for another 3 to 5 minutes, then transfer the baking sheet to a cooling rack and allow the crust to come to room temperature before it's filled with the savoury custard. 

For the filling, melt the butter in a small skillet over low heat and toss in the onion. Season the onion lightly with salt and pepper and cook slowly until it is very soft, but not at all coloured, about 10 minutes, then remove from the heat. Spread the cooked onion with whatever butter remains in the pan evenly over the bottom of the crust. Alternate slices of bacon and cheese over the crust.  Beat the cream and eggs together until well blended, season with salt and pepper, and pour this mixture into the tart shell. 

Gently slide the baking sheet into the oven and bake the quiche for 30 to 40 minutes, or until the filling is uniformly puffed and browned. Transfer the quiche to a cooling rack and allow it to cool and gather itself for 5 minutes or so. Carefully remove the sides of the pan, if you’ve used a two-piece pan, and slide the quiche onto a platter. The quiche can be served hot, warm or at room temperature.

The Best Chicken Curry: Time-Life's Murgh Kari

 

One of my favourite Chicken Curry recipes, a classic Punjabi dish from Northern India — Murgh Kari — was inspired by a small spiral-bound copy of Time-Life 'Foods of the World - Cooking of India' cookbook that I permanently borrowed from my Mom's food library many years ago. A popular series of 27 cookbooks published by Time-Life from 1968 through to the early 70s, the cookbooks provided a broad survey of many of the world's major cuisines, and quite possibly lit the first spark that ignited my lifetime love affair with food history. The series combined recipes with wonderful food-themed travelogues to show the cultural context from which each recipe sprang, with each volume coming in two parts: the main book was a large-format, photograph-heavy hardcover book, while the recipes were presented in small spiral-bound booklets. Quick, easy and delicious, this Chicken Curry recipe is also light, flavourful and can be made an hour or two before dinner, then allowed to simmer on low heat until you're ready. Served with basmati rice, papadam and a few mini samosas, this Chicken Curry is one of my favourite 'go-to' recipes. Foolproof and guaranteed delicious.

Chicken Curry (Murgh Kari)

Serves 4-6

Recipe courtesy of Time-Life 'The Cooking of India'

1 1/2 lb chicken breasts, boneless and skinless

2 1/2 tsp salt

6 tbsp vegetable, or olive oil

6 oz finely chopped onion, about 3 small onions

2 1/2 tsp chopped garlic

1 1/2 tsp chopped ginger

1 tsp ground cumin

1 tsp turmeric

1 tsp ground coriander

1 tsp cayenne pepper

1/4 tsp ground fennel seeds

6 tbsp water

1 lb can whole tomatoes, drained and chopped

1 tbsp garam masala

3 tbsp chopped fresh cilantro, plus extra for garnish

6 tbsp plain Greek yogurt

Cut up the chicken breasts into quaters, pat dry and sprinkle with salt. Heat the oil over high heat in a large skillet, until water flicked into it splutters instantly. Add the chicken and cook for 3-4 minutes on each side, until each piece is white and fairly firm. Transfer the chicken to plate. When cool enough to handle, tear up into smaller pieces. (I often use leftovers from Roast Chicken and bypass this step and go straight to sautéeing the onions and ginger-garlic etc).

Add the onions, garlic and ginger to the oil remaining in the pan and sauté for about 8-10 minutes, stirring constantly, until the onions are soft and golden brown. Reduce the heat to low, add the cumin, turmeric, ground coriander, fennel and 1 tablespoon of water, and cook for a minute or so, stirring constantly. Stir in the tomatoes, 1 tablespoon of fresh cilantro, the yogurt and the remaining teaspoon of salt.

Increase the heat to medium and add the chicken plus any juices that have accumulated on the plate. Pour in the rest of the water. Bring to a boil, turning the chicken over in the sauce to coat the pieces evenly. Sprinkle the top with garam masala and the rest of the fresh cilantro. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, until the chicken is tender but not falling apart. To serve, spoon the chicken curry in a heated dish, and sprinkle with chopped cilantro over basmati rice, with crisp papadum or warm naan.

Avocado Cucumber Shrimp Appetizers

 

Celebrating the vibrant flavours of summertime dining this delicious appetizer features plump grilled shrimp nestled on a bed of guacamole and served on sliced rounds of English cucumber. Low carb, gluten free and low in calories, these little darlings are also perfect for those embracing a ketogenic diet. Marinated in a spicy cajun-inspired mixture of garlic, cilantro, paprika, cayenne, sea salt, black pepper and olive oil, the shrimp are simply sautéed for a few minutes until cooked through, for an easy and impressive addition to cocktail hour.  

Avocado Cucumber Shrimp Appetizers

Makes 20

Recipe courtesy of Natasha's Kitchen & Richard Wilson

Cajun Shrimp:
1 lb large shrimp, peeled and deveined
2 garlic cloves, finely minced
1 tbsp cilantro, finely chopped, plus more to garnish
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp olive oil, divided

Avocado Spread:
1 avocado
1/4 tsp salt
1 tbsp lime juice, plus more to squeeze over finished appetizers
1 English cucumber, sliced into as many rounds as required, and patted dry

Place shrimp in a large mixing bowl and pat dry with paper towels. Add minced garlic, 1 tbsp cilantro, 1 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbsp olive oil. Stir well to combine. Heat a large heavy pan over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the shrimp in a single layer and sauté 2 minutes per side or until cooked through.

In a small bowl, mash together 1 avocado, 1/4 tsp salt and 1 tbsp lime juice until creamy. Divide the avocado mix over 20-22 cucumber slices and top with the cooked shrimp. Squeeze fresh lime juice over the shrimp avocado bites and garnish with more finely chopped cilantro if you wish. 

Scalloped Potatoes: The Ultimate Comfort Food

 

One of the ultimate comfort foods, Scalloped Potatoes must be one of our favourite side dishes. Rich, creamy and full of flavour, there are many versions of this classic gratin. My Mom used to make it using a can of Campbell's mushroom soup. Although we often add sliced onions, grated cheese, nutmeg or fresh thyme, our core recipe starts with sliced russet potatoes layered in a garlic rubbed baking dish, smothered in a combination of whole milk and cream then dotted with a butter. If I use onions and cheese, I add them with each layer of potato then cover with the cream mixture and top with a final flurry of grated cheese and sprigs of fresh thyme. Baked in the oven for about 1 1/2 hours until the potatoes are bubbling and golden brown, the mouthwatering aroma and buttery soft texture makes Scalloped Potatoes absolutely impossible to resist. 

Scalloped Potatoes

Serves 6

3 tbsp unsalted butter, room temperature

1 1/2 lb russet or yellow potatoes, peeled and sliced very thin

1 yellow onion, peeled and finely sliced

1/2 cup grated cheddar or parmesan

1 cups heavy cream

1/2 cup whole milk

1 garlic clove, halved

1 tsp Maldon sea salt

1/4 tsp ground white and black pepper

Fresh thyme for garnish

Preheat oven to 325°F with a rack set in the lower third of oven. Rinse the sliced potatoes in cold water and pat dry in a towel. Rub a shallow earthenware dish with the garlic clove and butter well. Arrange the sliced potatoes and onions in layers in the baking dish, starting with a layer of onions on the bottom, and season with salt and pepper. Dot with the remaining butter, pour the cream overtop and finish with grated cheddar, and an extra flurry of salt and pepper over the assembled gratin, and finished with crumbled fresh thyme. Transfer the baking dish to oven and bake for 1 1/2 hours — I often place a sheet of aluminum foil on the rack below to catch any drips. During the last 10 minutes, turn the heat up to 400°F to brown the top of the potatoes so that they become golden brown. Remove from oven and let the dish stand for 5 minutes, before serving the scalloped potatoes directly from the baking dish.

Dorie's French Apple Cake: A Christmas Treat

 

A deceptively simple and delicious Apple Cake from Dorie Greenspan's cookbook, "Around My French Table", is full of entertaining stories, memories, and insider tips that she gathered over years of living in France. Inspired by a recipe by her friend Marie-Hélène Brunet-Lhotse, Greenspan watched her in her kitchen, in the hopes of nabbing a recipe by observation, but found it impossible. "Like so many really good cooks, Marie-Hélène starts off with a set of ingredients, but, once she starts mixing, stirring, boiling, baking, or sautéing, she makes so many cooking adjustments midway that you just have to throw up your hands and content yourself with being the lucky recipient". 

And so it was with this apple cake, perfect for a delicious Christmas treat, which is more apple than cake, rather plain but very appealing in its simplicity: the chunks of apple make a bumpy, golden top, and so satisfying that we all went back for seconds. Despite knowing that it was futile, Greenspan asked for the recipe, and, of course, Marie-Hélène didn't really know. "It's got two eggs, sugar, flour, and melted butter - oh, and rum," she said. "I mix the eggs and sugar together and then I add some flour, some butter, some flour, and some butter." When asked how much flour and butter, Greenspan got a genuinely apologetic shrug, and when asked what kind of apples she used, the answer was, divers, or different kinds. Thank goodness Dorie was so tenacious, for she succeeded in transcribing Marie-Hélène's fabulous recipe for us all to share for evermore.

French Apple Cake

Serves 8

Adapted from Around My French Table by Dorie Greenspan

3/4 cup all-purpose flour

3/4 tsp baking powder

1/4 tsp salt

4 cups mixed apples, such as Fuji, Golden Delicious, or Gala

2 large eggs, at room temperature

3/4 cup sugar

3 tbsp dark rum

1 tsp pure vanilla extract

1/4 tsp ground cardamom

3/4 tsp finely grated lemon zest

1/2 cup unsalted butter, melted and cooled to room temperature

Crème Chantilly:

1 cup whipping cream

2 tbsp icing sugar

1 tsp vanilla extract

Preheat the oven to 350°F and adjust the oven rack to the center of the oven. Using some of the melted butter, brush the inside of a 6 or 8-inch springform pan and place it on a baking sheet. (I use parchment paper on the bottom and sides to help the cake come out of the pan once baked).

Whisk the flour, baking powder, and salt together in small bowl and set aside. Peel and core the apples, then dice them into 1-inch pieces.

In a large bowl, beat the eggs with a whisk or electric mixer until they are foamy. Add the sugar, rum, vanilla, cardamom, and lemon zest and whisk to blend.  Add in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and smooth out the top with the spatula.

Place the cake on a baking sheet and bake for 60-70 minutes for an 8-inch cake or about 2 hours for a 6-inch cake, until the top of the cake is golden brown and a knife inserted deep into the center comes out clean. Transfer to a cooling rack and let rest for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it. Carefully remove the bottom of the pan and turn the cake onto a serving dish. Using a whisk or mixer, whip each of the crème chantilly ingredients together until firm peaks are formed. Spoon the cream into a bowl and serve with the cake.

Nami: Remembrance of Things Past

 

For over 30 years Nami has been our favourite Japanese restaurant. Located just a short walk away from home, it's also been the most convenient. Peter held court at the Robata bar, grilling the most delicious black cod, salmon belly and sea bream that one could desire. He left for a holiday early in 2020 and called to say that he decided to retire. And good for him. But he's sorely missed by customers and staff alike. Arriving for dinner for the the first time in two years since the pandemic struck, we were surprised by the changes that have taken place since we were last there. Executive chef Tadashi Takinami, who bowed to us whenever we arrived, is no longer at Nami, having flown to greener sushi pastures in Richmond Hill. The older ladies dressed in kimonos who knew us and would also bow in greeting, are no longer at Nami. In their stead are a new generation without the genteel manner of the old guard. We were warmly greeted by the head waiter who remembered us after our time "away". The sushi is always superb, but the menu has changed with many of the familiar favourites no longer available, including Chawanmushi, the umami packed Japanese steamed egg custard, and Peter's enviable selection of Robata grilled fish and seafood. The prices have also escalated to about triple what we were normally used to paying. Nami will always hold a special spot in our heart, but we like Tadashi, may now explore other sushi pastures. 

The next generation of Sushi chefs at Nami since executive chef Tadashi Takinami went

 another sushi restaurant in Richmond Hill

Arriving for our fist visit to Nami after 2 years hiatus due to Covid

Hokkaido Uni Tempura

Premium Assorted Shrimp and Seafood Tempura with matcha powder

Tentsuyu is the traditional Japanese dipping sauce for tempura

made with dashi, soy sauce, mirin and sugar 

Misoshiru miso soup

Attractive bowl for soy sauce

Ikura and Hokkaido Uni

Special Hokkaido Uni which is only available for a few weeks,

and a real treat at $14 a piece

Dipped in a little soy sauce, this uni is beyond delicious

Chutoro and Toro, bluefin medium and fatty tuna

Scallop from Hokkaido

Unagi, BBQ freshwater eel

Miyazaki Wagyu beef nigiri sushi

namirestaurant.ca