Archive for Summer’s Bounty

Anne’s “Cheater” Pickled Beets

When I was working in the executive dining room, we made these every couple of weeks and now, for old time’s sake, I make them at Christmas. My Mom always made pickled beets from scratch which included growing her own beets! Molto lavoro (much work); this seems a whole lot easier to me!  I love pickled beets!

DSC_6351 nx23 tins Alymer’s Whole Rosebud Beets
2 tsp. (scant) pickling salt
1-2 Tbsp. pickling spice
1 cup sugar
1 cup white distilled vinegar

Make The Beets:

Drain off beet juice from beets, reserving 1 cup, pour into a medium sized pot. Add the distilled vinegar, sugar, salt & pickling spice. Bring to a boil on medium heat; lower the heat to simmer & simmer for 20 minutes. Get a nice big jar with a lid; wash well with soap & water, rinse well, then fill it with boiling water, let stand for 10 minutes. Drain the water & add the beets to the jar. Strain the hot beet juice over the beets. Top with 1 Tbsp. of the pickling spice. Cover with the lid. Let cool. When cool, store in the fridge. The beets will keep for approximately 3 – 4 weeks in the fridge.

Tip:  My sister places her pickling spice in a tea-infuser then adds that to the beet juice, vinegar & sugar.  When she’s ready to put the beets in the jar, she takes out the tea-infuser, leaves a couple of teaspoons of spice mixture remaining, disposes of any extra; puts the tea-infuser into the jar with the beets and pours the liquid over the beets.   That way she doesn’t have her beets filled with the bits!

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Corn On The Cob Butters

A couple of ideas to slather on fresh, fantastic, local corn!

Lime-Chive Butter

½ cup (4 oz.) unsalted butter, room temperature
1/3 cup finely chopped fresh chives
2 tsp. fresh lime juice
1 tsp. finely grated lime peel
½ tsp. fine sea salt
¼ tsp. Hungarian sweet paprika
Pinch of cayenne pepper

Mix all ingredients in a medium bowl. Can be made 2 days ahead. Cover & chill. Bring to room temperature before using.

Garam Masala-Lime Butter

1/4 cup (2 oz.) unsalted butter, room temperature
1 Tbsp. finely chopped green onion or chives
1 Tbsp. cilantro, finely chopped
1/2 tsp. finely grated lime peel
Pinch of sea salt
1/2 – 1 tsp. Garam Masala**
Pinch of cayenne pepper

Mix all ingredients in a small bowl.  Can be made 2 days ahead.  Cover & chill.  Bring to room temperature before using.

Here’s the link to making your own Garam Masala.

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Sweet or Savoury?

 Yes Please!

My mother was known to tell people that she could bake anything inside a pie crust and her family would love it!

And my Russian mama definitely had that down right! Although…it may have had something to do with the fact that MOM WAS AN ABSOLUTELY AWESOME PIE MAKER! And I don’t care if you think your mom’s pies were the best ever either…so there! And…another tidbit…my husband didn’t really like pie…that is until he tasted mom’s!!

When summer fruit is upon us…my thoughts…well, let’s say my cravings, turn to pies. Although I have to admit, my thoughts do have a tendency to turn to pies at other times of the year! As a matter of fact not long ago members of the Melton Mowbray Pie Association were interviewed on “Britain’s Best Bakery” and now I can’t stop thinking about making a savoury pie! BTW and FYI the Melton Mowbray Pie makers, all 9 of them, were awarded Protected Geographical Indication status in 2009! And…drumroll please, click HERE for the link to the 2017 winners!

So, off to the kitchen…time to crank up the oven and make a pie or two! How about blueberry?  Click HERE for my recipe.  B. C. is well known for their amazing blueberries and I think that a pie would be in order, don’t you? And this week I testing a recipe for lamb hand pies…although I may use beef instead simply because the freezer says so!

I could go on and on…pizza rustica a two crust pie filled with all sorts of goodies and absolutely scrumptious when shared with friends at a picnic…with appropriate wine of course!

Or empanadas, click HERE for the link to my recipe. Again fabulous served either warm or at room temperature. Goes down a treat on a hot day!  Make the dough and filling the day before then bake them the next morning…done and dusted!

ENJOY summer and treat yourself to a pie and not one of those frozen things from your nearest supermarket. I haven’t been yet but we have a shop here called “Pie Hole.” I wonder if it’s time for a little research?

 

They Call it the Blues

Here at #5 the kitchen is bursting with blueberries! The Gelderman family has come through yet again with another outstanding crop of berries and there are more to come next weekend. They grow two types of blueberries, one harvested in July and the other in August. Both are great but we find the August berries pull ahead in the taste department by a nose!

Just a few blueberry recipes for you to check out and try out…now I’m back to the kitchen for more berry action! Good thing baking is my thing, cause this week it’s been blueberry scones, oatmeal blueberry squares and of course muffins!

Without a doubt you couldn’t put together a list without pie and this is our house favourite!

And then to prove there’s more to life than pie…

Blueberry Muffins
Blueberry Lemon Loaf
Blueberry Almond Cake
Blueberry Oatmeal Muffins
Blueberry BBQ Sauce (which is awesome)

Happy blueberry eating to you!

 

New Potato Salad With Lemon Vinaigrette

Here’s a really lovely “new” potato salad.  My personal favourite potatoes to use in this salad are Sieglinde.  I think the lemon dressing adds a nice brightness.

Makes 4 – 6 Servings

2 lbs. small new potatoes, unpeeled, Siegelinde (available at Helmer’s)**
1 tsp. lemon rind, finely grated
2 Tbsp. fresh lemon juice
1 ½ tsp. stoneground Dijon mustard
2 garlic cloves, minced
¼ tsp. salt
¼ tsp. freshly ground black pepper
3 Tbsp. EVO
2 Tbsp. fresh chives, chopped or an equal amount of young green onions

Scrub potatoes and leave whole. Cook in a pot of boiling water salted water,  12 to 15 minutes, lid on.** Cook potatoes until just tender when pierced with a thin metal skewer. Drain potatoes and place in a large bowl. When cool enough to handle, cut the potatoes in half lengthwise, so they can absorb the dressing.  I think they look really nice this way.

Dressing:

In a small bowl, whisk together lemon rind, lemon juice, mustard, garlic, salt & pepper until smooth. Slowly whisk in the EVO. Add the chives & drizzle over the still warm potatoes; toss. Season to taste with salt & pepper. Serve at room temperature of even slightly warm.

To buy Helmer’s potatoes, click My Source List.  To see my method for cooking the potatoes, click How To Boil Potatoes.

 

Zucchini “Lasagne” With Tomato Sauce

Even though the ideal, or at least my ideal, is to barbecue all summer, I suppose it’s OK to have other options!  There’s no pasta in this “lasagne.” It’s really good!  Of course this is best made with in season zucchini, especially if you can find the Italian ridged ones! The lasagne could be served with pesto risotto alongside, or in the Italian manner, make the first course risotto followed by the “Lasagne”. Or why not even a small first course of tagliatelle with pesto just in case you’re missing the noodles!  Or to make it really simple, just a loaf of good country bread would do the trick!

Makes 6 Servings

DSC_1371.jpg nx21 Tbsp. EVOO
1 medium onion, chopped
1 clove garlic, minced
2 tsp. dried basil, crumbled or 1 ½ Tbsp. fresh basil, chopped
1 tsp. dried oregano, crumbled
1 tsp. fennel seeds
½ lb. lean ground beef
½ cup dry white wine
1 28 oz. tin Italian plum tomatoes, chopped, juices reserved
1 Tbsp. tomato paste
Salt & freshly ground pepper to taste

6 large zucchini, each sliced lengthwise into 5 slices
8 Tbsp. freshly grated Parmigiano Reggiano cheese

I have, on occasion, mixed in ½ an Italian sausage when sautéing the beef, a nice addition, but not necessary.

For the Sauce: I have found that it works really well to double the sauce, as you will most likely need a bit more than the recipe makes. Good news is, leftover sauce for another meal, perhaps pasta or…

Heat the oil in a heavy medium saucepan over medium heat. Add the onion & sauté until tender, adding a bit of water if the onion sticks, about 3 – 5 minutes. Add the garlic, basil, oregano and fennel and sauté 1 minute. If using fresh herbs, add them to the sauce 5 minutes before the sauce is finished cooking. Add ground beef & Italian sausage if using, cook until brown, crumbling with a fork until no longer pink. Add wine and bring to a boil. Add tomatoes and their juices and the tomato paste. Simmer until sauce is reduced to 3 cups, stirring occasionally, about 1 ½ hours. Season with salt & pepper to taste.

Bring a large pot of water to a boil and add 1 Tbsp. salt. Add the zucchini & cook just until tender, about 2 minutes. Remove zucchini to a colander & drain. Rinse under cold water. Transfer zucchini to paper towels & drain well.

To Assemble the Lasagne:

Preheat oven to 350 F.

Spread 1 cup of sauce in the bottom of a  9×13” glass baking pan that has been oiled or sprayed with cooking spray. Place half the zucchini slices in the bottom of the pan, overlapping slightly. Sprinkle with 2 Tbsp. cheese; season with salt & pepper. Repeat layering, using 1 cup of sauce, remaining zucchini slices and 2 Tbsp. cheese. Top with the remaining 1 cup of sauce. Sprinkle with remaining cheese and place in the oven. Bake until top bubbles & is golden brown, about 30 minutes.

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The End of July

And that means putting on those thinking caps figuring what to cook for that special Leo celebrating a birthday.  In this case, me!!!  It’s no longer July…but it’s still summer and just think of all those people you can impress by inviting  them over to share an alfresco dinner!

What that meant, here at #5 was putting our heads together and figuring out our next challenge on the Kamado Joe! This birthday girl had the idea of a brisket roaming around in her brain for a few weeks.  So…when that was suggested it was a “GO” from everyone.

And all that remains to be said is WOW the K J rocked it big time!  Our hipster butcher texted that it looked awesome!

Our menu:

Brisket with Ancho chili dipping sauce, corn on the barbecue and onion/cheese/poppyseed rolls made by the birthday girl.  We used the recipe for the rub and sauce but changed up the way we cooked our brisket as this recipe uses a Weber.  We made notes if you would like them!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s no longer July…but it’s still summer and just think of all those people you can impress by inviting  them over to share an alfresco dinner!

 

 

 

 

White Bean Salad

An excellent salad. I have put in varying amounts of veggies and herbs, so feel free to play around with the quantities to suit your tastebuds! If you choose to add the optional ingredients, it would become more of a main course than a side dish, or maybe not! Oh, there’s a note on my recipe that my husband gave it two thumbs up!

DSC_1190 nx2Makes Approximately 8 Servings

2 cups uncooked white navy beans
2/3 cup white wine vinegar
2/3 cup white sugar
2/3 cup combined EVO + canola oil (use 1/2 cup EVO & top off with canola oil)
1 large red pepper, finely chopped
2/3 cup finely chopped red onion
1 large clove garlic, minced
¼ cup finely chopped  flat-leaf (Italian) parsley
3 – 4Tbsp. fresh basil, finely julienned
2 – 3 Tbsp. chopped fresh oregano
Sea salt to taste
Plenty of freshly ground black pepper

(opt.) shredded arugula & prosciutto

Soak the beans overnight in water to cover. (Or use my quick soak method)**

Drain the beans & rinse well. Place in a large pot with water to cover, bring to a boil, reduce heat & simmer until the beans are just tender but not mushy. Drain & let cool to room temperature.

Whisk the vinegar, sugar, salt & pepper together to emulsify. Pour over the beans & stir to combine. You can make this the night before or in the morning & place in the fridge to meld the flavours. Before serving, remove from the fridge, let come to room temperature & add the remaining ingredients. Season with salt & freshly ground black pepper to taste.

For link, click quick soaking method.

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Joe’s Pork Ribs

My husband makes these sensational ribs and we can hardly wait to have them each summer! The barbecue sauce can be made up to a week ahead; the addition of coffee lends a rich level of flavor. I usually make the rub ahead and store in a jar with a tight lid. It makes a great Christmas stocking stuffer too! As they say, finger licking good! You can easily make half the amount of ribs and freeze the leftover barbecue sauce for another rib fest! Corn on the cob anyone?  Get out extra napkins too!

Makes 8 Servings

Ribs

6 lbs. spareribs or baby back ribs
½ cup cider vinegar
2 – 4 tsp. liquid smoke flavoring (the brand I use is Colgin,
it has all natural ingredients)

Rub

6 Tbsp. chili powder, (regular chili powder)
3 Tbsp. ground cumin
1 Tbsp. golden brown sugar
1 ½ tsp. onion powder
¼ tsp. cayenne pepper

Barbecue Sauce

4 tsp. EVO
1 cup minced onion
1 ½ cups water
1 cup ketchup
2/3 cup packed golden brown sugar
2/3 cup cider vinegar
¼ cup molasses, unsulfured
2 Tbsp. Worcestershire sauce
2 Tbsp. instant coffee powder
2 tsp. Dijon mustard
2 tsp. chili powder (regular chili powder)
1 tsp. ground cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper

Tip: A rib rack is a very handy piece of equipment for the barbecue.

Two hours ahead, cut each rib section into 2 or 3 pieces. Place in a large pan. Combine vinegar & liquid smoke in a small bowl; brush over both sides of ribs. Place in fridge for 2 hours.

Prepare the charcoal in the barbecue to medium heat (325-350 F). You may want to use a thermometer for this or just guess! Place a drip pan containing water under where the ribs will cook. Combine rub ingredients & rub on both sides of ribs; season with salt & freshly ground black pepper. Place ribs on barbecue; close lid and cook for 70 minutes, turning once. Brush ribs with barbecue sauce; close lid; cook 15 minutes. Brush ribs with remaining barbecue sauce; cover and cook for 10 minutes longer until ribs are looking very tender. Remove to a large cutting board; divide into sections and serve on a warm platter.

Tomato Bruschetta

There is simply nothing like your own or purchased local tomatoes in the summer. I am a confessed tomato junkie and I adore these bruschetta. Tomatoes and basil…a combination sent from the gods!

DSC_3559 nx2Makes 4 Servings

4 – 6 tomatoes, seeded & diced
1 Tbsp. each fresh basil & flat-leaf parsley, chopped
¼ cup EVO – the best you can find
2 cloves garlic, minced
Salt & freshly ground pepper to taste
1 loaf Italian bread or a baguette** (I am addicted to Rise’s Artisan’s Market Loaves)
½ cup Parmigiano Reggiano, finely grated

Preheat oven to 425 F.

Combine tomatoes, basil, parsley, garlic, salt & pepper in a bowl. Cut bread diagonally into ½” to ¾” slices, place on a baking sheet; brush with EVO; grill or broil 1 – 2 minutes until lightly toasted. Turn bread over. Spoon tomato mixture onto the toasts; sprinkle with the Parmigiano; place in oven & bake 8 – 10 minutes. Serve immediately.

If you would like to check out Chris Brown’s breads, they can be found at Finest at Sea on Arbutus St., Batard on Fraser St.  He makes both full size and mini Market Loaves that are wonderful for bruschetta or crostini.

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