Chorizo and Chickpea Stew

By Corinne

I actually bought the chorizo with the intent of making something totally different with it. But then the weather turned from crisp and sunny and fall to drizzle and wet snow and I needed soup immediately.

This soup gets a lot of the flavour from the chorizo, so make sure you find a good one that you like.

Time: about 10 minutes prep 45-55 minutes simmer total

Makes: 4 servings

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You will need:

  • 1 onion, small dice
  • 1-2 stalks of celery, small dice
  • 2 cloves of garlic minced
  • 1 can of diced tomatoes (28fl oz/796ml)
  • 1 tsp smoked or hot paprika
  • 1 cup rinsed and drained chickpeas
  • 1 chorizo sausage, sliced into thin half moons
  • 3 cups shredded cabbage
  • salt and pepper to taste

Add onion, celery, and sliced chorizo to a heavy bottomed pot. Add 1-2 tsp of oil or butter if necessary. Cook on medium heat until vegetables and sausage are slightly browed- about 7 minutes.  Add 2 cloves minced garlic and cook for one more minute.

Add the can of tomatoes. Add a can and a half of water to the pot. Add the 1 tsp paprika. and the 1 cup of chickpeas.

Let simmer for 35 minutes (or longer if you have time!  You may need to add more water if you let it simmer longer)

Add three cups of shredded cabbage. Allow to simmer for another 15-20 minutes until cabbage is translucent and softened. Serve with fresh crusty bread.

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Osso Buco

20171015_175758.jpgBy Corinne

Osso buco is is Italian for “bone with a hole”. Traditionally this dish is made with veal shanks, but also works well with beef shanks, or even lamb shanks. It reminds me of beef short ribs, in that it’s a dish that is perfect for company as it looks impressive but is considerably hands off. You can even prep everything the day before, and refrigerate overnight, and just bring your braising liquid to a boil on the stovetop before putting into the oven.

Gremolata is a delightful, bright, garnish that I tend to only make for this dish, but every time I do I think I should use it for other things.

There are a few alterations from this and a more traditional osso buco. I don’t dredge the meat in flour before browning, because I’ve found I always end up with too much burnt flour bits. If you use a bit of oil the shanks will brown up nicely even without the flour. I also skip the step of putting my fresh herbs in cheesecloth- really, it’s pretty easy to remove them at the end of cooking so I find the step of creating a little bouquet garni to be an unnecessary step.

I always save all of the cooking liquid/veg, freeze it in containers and use it as a base for future gravy on days I’ve made something where I want gravy but haven’t made a roast or what not – think poutine 😉

Time: 20 minute prep, 2 hours cook

Serves: 4

You will need:

  • 4 veal or beef shanks
  • 1/4 cup vegetable oil
  • 1 small onion, small dice
  • 1 medium carrot small dice
  • 1 large stalk of celery, small dice
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cups of dry white wine, divided (I use chardonnay)
  • 2 cups of chicken or vegetable stock – I used this veggie bouillon
  • 1 large sprig of fresh rosemary
  • 2 large sprigs fresh thyme
  • 2 bay leaves
  • salt and pepper
    For gremolata
  • 3 tbsp fresh parsley minced
  • zest of 1 lemon
  • 1 small clove garlic finely minced

Preheat the oven 300F.

Heat 2 tbsp of oil in a large dutch oven on medium high until almost smoking. Pat shanks dry (they will brown better) and season with salt and pepper on each side. Add shanks to dutch oven, browning on each side- about 2-3 minutes per side. Don’t over crowd your pot or they will steam rather than brown. You may have to do this one at a time depending on the size of your shanks and your pot. Set them aside on a plate. You may need to add the additional oil between shanks.

While browning the shanks, dice onion, carrot, celery and set aside.

When shanks are finished, add onion, carrot, celery to the pot. Cook for a minute or two, and then slowly add 1 cup of wine to the pot to deglaze, scraping up the browned bits from the bottom of the pot. Simmer veg in white wine until wine has almost entirely reduced and been absorbed by the veg.

Add 4 cloves of minced garlic. Stir for an additional minute, ensuring that you do not burn the garlic. Add the two tbsp of tomato paste and stir into the vegetables. Add the other cup of white wine, and 2 cups of chicken or veggie stock. Add the sprigs of rosemary and thyme and then put the shanks and any juice on the plate back in the pot. Your shanks should be mostly submerged in liquid, but if there are a few bits sticking out that’s ok. Place lid on pot and place in oven on middle rack.

After 1 hour, remove from oven and move shanks around ensuring that any bits that were above the liquid are now under it. Return to oven for one more hour.

For the gremolata, finely mince 3 tbsp fresh parsley, mix with zest of one lemon and one small clove of garlic finely minced and set aside until ready to serve.

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When shanks are done (they should be very tender) remove from oven. Remove sprigs of thyme and rosemary. Remove bay leaves. Serve over risotto. At this point, you can either spoon over some of the cooking liquid and veg as is, or you can use an immersion blender and blend into a smoother gravy.  Garnish with gremolata. Don’t forget that the bone marrow is supposed to be the most delicious part!

Caprese Chicken with Balsamic and Red Quinoa

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By Corinne

Summer is the season for tomatoes and basil and caprese everything! While we are heading into fall here, my basil plants growing out on my deck are still doing well, though I think this meal will probably be the last harvest I get from them.

Chicken breasts these days seem obscenely large. If you’re using gigantic ones, half is certainly enough for a serving.

Time: 30 min or less

You will need:

  • 1C red quinoa
  • 2C chicken or vegetable broth or bouillon
  • 2 large chicken breasts, halved, or 4 small chicken breasts
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes
  • salt and pepper
  • 3C cherry tomatoes halved
  • 3 cloves garlic minced or pressed
  • 1/2- 3/4C balsamic vinegar
  • 1/4 cup fresh basil chopped
  • 4 generous slices of mozzarella

Thoroughly rinse quinoa and add to a medium pot with 2 cups of the broth of your choice. While quinoa is regularly touted as a super food, it’s also super bland, so don’t just cook it in water! Bring to a boil, cover and reduce to a simmer. It will take about 20 min to cook. Stir occasionally. It’s finished when all liquid is absorbed.

If your chicken breasts are quite large, hold flat on a cutting board with your non-knife hand. Using a sharp knife, slice horizontally into two even pieces.

Place chicken breasts in a large frying or sauce pan that you have a lid for. If you don’t have one with a lid, you can probably cheat and place a dinner plate over top. Sprinkle chicken with salt, pepper, 1/2 tsp dried basil, 1/4 tsp red pepper flakes. Cook over medium heat 6-7 minutes on each side until cooked through, then remove from pan.

While chicken is cooking, halve cherry tomatoes. After chicken has been removed from pan, add the cherry tomatoes. Cook for 2 minutes until tomatoes have just begun to soften. Add the 1/4 C chopped fresh basil, 3 cloves of minced garlic, and 3/4C balsamic. Stir for an addition 1-2 minutes.

Add the chicken breasts back to pan, and place mozzarella on top. Cover pan with lid or plate for 2-3 minutes until cheese is melted.

Divide quinoa between 4 plates. Top each with a generous amount of tomatoes and sauce and then with one of the cheesy chicken breasts. Top with additional basil for garnish if desired.

Baked Harissa and Honey Chicken Wings

 

20170923_193853By Corinne

I love chicken wings. They are one of those things that I can somehow manage to keep eating far past the point where I should have stopped. These wings are spicy and a bit sweet. Both the spiciness and the sticky sweetness can be easily altered to taste.

Time: 1 hour

Makes: 2lbs chicken wings

You will need:

  • 2lbs chicken wings
  • 1 tbsp harissa spice*
  • 2 tbsp honey

Lay wings in a single layer on a stoneware baking pan, or on a cookie sheet lined with parchment paper. Sprinkle harissa spice over top, then flip wings and sprinkle remainder of harissa spice on the other side.

Bake in a 400F oven for 45-55 minutes, flipping every 15 minutes.  Remove from oven and drizzle 1 tbsp honey over wings, flip and drizzle with remaining honey. If you like them sweeter and stickier, use more honey. Return to oven for 5 more minutes.

*I’ve been using the PC brand Harissa Spice Blend. I would say it’s fairy spicy, but 1 tbsp over 2lbs of wings results in no more than sort of a ‘medium’ spice level. You can of course increase this to taste!

Layered Zucchini Bake

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By Corinne

Zucchini is one of those vegetables that I only eat in the summer when it’s in season. It’s called summer squash for a reason!

I like to use yellow and green zucchini for this as I just think it looks prettier 🙂 You can of course use whatever colour you happen to have on hand, it makes little difference in taste.

I usually do this in the amount listed below, however, in the photos I had halved the recipe since I only had 2 zucchini.

Serves: 4-6 as a side

Time: 15 min prep, about 35-45 minutes cook

You will need:

  • 1 tbsp butter
  • 1 large onion diced
  • 1-2 cloves of garlic minced or pressed
  • 4 medium zucchini
  • 10 slices of prosciutto
  • 1 tbsp fresh rosemary minced
  • 3/4 cup chardonay
  • 1/2 cup of fresh parmesan or asiago cheese

Preheat oven to 350F.

Heat the butter in a skillet over medium heat. Add diced onion and cook until softened- about 5 minutes. Add the chardonnay and reduce by half. Add the minced garlic and rosemary.  Add half of this to a 9 inch baking dish.

Cut the ends off of the zucchini and slice lengthwise about 1/4 inch thick.

If using both green and yellow zucchini, place a slice of each, and then half a slice of prosciutto. Continue in this manner until all zucchini and prosciutto are used and your pan is full. Put the rest of the onion/wine/herb mixture on top.

Bake in preheated oven for 30 minutes. At 30 minutes, remove from oven, testing doneness with a fork. I like my zucchini to stay fairly firm, but you may wish to bake for an additional 10 minutes before adding the cheese. Add the cheese for the last 10 minutes of cooking, if needed you can put the oven on broil for the last minute or two to brown them up.

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Small Batch Blueberry Lavender Jam

By Corinne

Several years ago I traveled to South Africa. While there, one of the wineries I visited had chocolates paired with their wine tastings. One was a rose milk chocolate, another lavender, and the third was a salted dark chocolate. It was the flavours of rose and lavender, flavours that I was much more accustomed to as scents rather than tastes, that I found memorably intriguing. I love to experiment with these floral notes in my cooking, and while it might not be a traditional flavour of jam, I find lavender pairs beautifully with blueberries.

I always make jam in small batches, for three main reasons. Firstly, I would rather have a few jars of several different things rather than 20 jars of the same thing. Additionally, canning in a small batch means you can use less sugar and often skip the packaged pectin. Finally, when you do a small batch its a relatively small investment in time and resources. If you try something new and don’t love it, at least you only have 4 jars rather than 20 and produce, even in season, can be expensive.

I 100% recommend Marisa McClellan and her books on making small batches of jam – Preserving by the Pint and Food in Jars. If you are new to jam making, I can’t possibly do better than to point you towards her instructions for those new to canning.

Culinary lavender can be a bit hard to track down depending on where you live, if you live in Thunder Bay you can find it at the Mystic Garden on Algoma- they have a surprising selection of herbs and spices upstairs.

Time: about 45 minutes

Makes: 5-6 125mL (4fl oz, 1/4 pint) jars – yield will depend a little on the water content of your berries

You will need:

  • 2 lbs of blueberries, rinsed and picked over (remove little stems and unripe berries)
  • 1 1/4 cup granulated sugar
  • 1 1/2 tbsp culinary lavender (it will be the little flower parts – ensure the lavender you source is ok for use in cooking, many times the stuff used for potpourri has been treated with non food safe pesticides or added fragrance)
  • 3 tbsp lemon juice

Prepare jars and hot water bath for canning. I always prepare one more jar than I think I will need. When you are making small batches of jam you are relying on the natural pectin present in the fruit as well as the large surface area of your cooking pan and the small amount of fruit in order to cook off enough liquid for it to set. This means the yield can sometimes be a bit more or less than you expect. See here if you are new to canning for more detailed instructions for this part.

Put the lavender in either cheese cloth (doubled so the little flower bits don’t escape!) or if you have one of those ‘tea balls’ that will work as well. Mix the blueberries, sugar and lemon juice in the pan you are going to cook your jam in. You want a shallow sauce pan rather than a deep pot in order to help with quick evaporation. Allow the blueberries, sugar and lemon juice to sit for about 20 minutes until the sugar has become syrupy. If you prefer a smoother jam, you can use a potato masher to mash up some of the fruit at this point(but don’t mash it all).

When your jars and hot water bath are ready, place the lavender in with your blueberries and start cooking your jam. Over medium high heat, bring the berry/sugar/lavender mixture to a boil. Stir constantly once your jam is boiling. It will foam up a bit at first, but then will settle down.

As it thickens, it might splat and get a little bit messy. Cook for 18-22 minutes. You will know your jam is ready when you draw the spoon through the jam it doesn’t immediately fill in the space and it ‘hisses’. Excuse the oven timer in the following video 🙂

Here  is a description of the plate test, another way to check for set. I usually remove my lavender at about the 15 minute mark to ease stirring and pouring, and my jam is usually done between 18 and 22 minutes.

Remove your jars from the boiling water and quickly fill jars to about half an inch to the top (you can go a little fuller, to 1/4 inch from the top, but don’t do less than half an inch). Place tops and fasten rings fingertip tight. Process for 10 minutes in boiling water. Remove from water and let cool, testing seal after about 12 hours. Store in a cool dry place. Any jars that do not seal (I’ve only rarely had that happen) should be refrigerated and used first.

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Summer Garden Pesto Stirfry

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By Corinne

This is a bit of a garden miscellany recipe that will work with whatever fresh veggies you have, in basically any amounts that you have them! Don’t have snow peas? Use snap peas instead. No chard? Try kale or spinach. No garlic scapes? Use some fresh garlic at the end- or if your pesto is quite garlicky, pass on the garlic altogether! You can serve it on it’s own finished with a drizzle of balsamic as a side dish, served on top of rice, or mixed into pasta.

 

Time: about 15 minutes

You will need: some mix of the following, though substitute according to availability!

  • about 10 oz, 300g cherry tomatoes *
  • 3-5 leaves of chard
  • small/medium zucchini
  • 1 cup of snow peas
  • a few garlic scapes if you have them!
  • 2-4 tbsp of your favourite jarred pesto
  • 1/4 cup fresh grated asiago or parm
  • drizzle of good quality balsamic to finish
  • 1 tbsp of canola, olive oil or butter
  • rice or pasta for serving if desired

If making rice- prepare first.

Add oil to large pan on medium/high heat. Chop zucchini into thin rounds or half moons. If the peas you are using are large, you can halve them, otherwise leave them whole. Trim flower end from garlic scapes if it seems tough or dry, then give a quick chop into small pieces. Thinly slice chard. Add vegetables to pan in the following approximate order, giving them a minute or two in the hot pan before adding the next ingredient. First tomatoes, then peas, followed by zucchini. When these veg are getting hot and a bit softened and maybe browned, add the scapes. When veggies are done to your taste- I like things more crisp, but to each his own so cook accordingly, add a few tbsp of your favourite pesto and stir until all veg are covered. Add the chard and cook 1-2 more minutes until still bright but softened.

Finish by adding the fresh grated cheese and a drizzle of balsamic.

*note- if your cherry tomatoes haven’t ‘burst’ while cooking (which is fine) be careful when you eat them as they will be hot juicy tomato bombs if you pop them into your mouth whole!