tag:blogger.com,1999:blog-7531503859023755512024-03-14T04:53:47.139-04:00Derek's KitchenChef Derek Bocking brings you restaurant style recipes to try at home. Derek's Kitchen features both quick and simple dishes as well as more elaborate show-stoppers. With straightforward instructions and step-by-sped pictures, these recipes will have you cooking like pro in no time.Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-753150385902375551.post-87109641543354389752014-04-12T14:12:00.001-04:002014-04-12T14:16:21.725-04:00Maple mustard glazed ham & polenta fries<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BC6rNjw2u10/U0gxdnwqYaI/AAAAAAAAD4Y/imTuKNJ-n7g/s1600/maple+mustard+glazed+ham.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BC6rNjw2u10/U0gxdnwqYaI/AAAAAAAAD4Y/imTuKNJ-n7g/s1600/maple+mustard+glazed+ham.jpg" height="312" width="400" /></a></div>
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We all know the best thing about the holidays is pigging out, and what better dish to pig out on then a good ol' Easter ham? Especially when it's smothered in mustard & maple syrup. Those two ingredients, along with a little dash of soy sauce is all you need to make that Easter ham sing. </div>
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When it comes to choosing a ham, I have one simple rule: go for the ones made by any small local producer. Hams manufactured by the big national companies tend to be pumped full of water, and may even contain artificial flavours. Don't be fooled by the label "All natural - no added preservatives" that you sometimes see on industrially produced hams. Using nitrates is part of the process of making ham and the big boys get away with the 'all natural' label by using cultured celery extract, which just happens to contain, you guessed it: nitrates! </div>
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You don't necessarily have to pay top dollar on an organic ham to get something good. Basically, just avoid the big name brands, or anything that is already flavoured because you will be dressing it up yourself with the maple mustard glaze. After that, whether you go for big, small, bone in, boneless, smoked, or plain that's up to you. Sometimes I like to go for the small 'jamboneau' hams, because they heat up really quick in the oven. If you are having a lot of people over, better to get one big ham, because there is less risk of it drying up in the oven. </div>
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Whatever ham you choose, make sure that you have a good meat thermometer handy. Any ham you buy will be already cooked and you just want to heat it through. Once the ham reaches an internal temperature of 70C / 160F, leave the ham in the oven on low until you are ready to serve. </div>
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The accompaniment I choose for my ham is somewhat untraditional, but sure to please everyone: polenta fries. They're crispy on the outside, soft in the middle and dressed with an awesome wild mushroom seasoning. When I make them at the restaurant, I deep fry them to get an extra crispy texture. This can be a bit tricky to do at home, so I'm giving you two alternatives for this recipe: fried or baked. Either way, the wild mushroom seasoning makes them ultra delicious! </div>
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<a href="http://1.bp.blogspot.com/-lTnJyP5E3KA/U0gzSKOuLPI/AAAAAAAAD4k/-nY91GRpNl8/s1600/glazed+ham+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lTnJyP5E3KA/U0gzSKOuLPI/AAAAAAAAD4k/-nY91GRpNl8/s1600/glazed+ham+ingredients.jpg" height="256" width="400" /></a></div>
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Prep time: 20 minutes. Cooking time: about 1 hour. Serves 5<br />
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Ingredients:<br />
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900g (2 lbs) ham<br />
120ml (1/2 cup) maple syrup<br />
140ml (1 cup) dijon mustard<br />
2 tablespoons low sodium soy sauce<br />
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Polenta fries:<br />
1 1/2 cup medium / fine corn meal<br />
1L (4 cups) milk<br />
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2 tablespoons montreal steak spice<br />
40g (1 1/2 oz) dried wild mushrooms, preferable black trumpet<br />
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oil for frying<br />
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Pre-heat the oven to 350F<br />
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1. Place the ham in a baking dish and spread half the mustard over the exterior of the ham. In a mixing bowl, combine the remaining mustard with the maple syrup and soy sauce. Coat the ham with the maple mustard glaze and pour the rest over the top of the ham, allowing it to pool over and collect at the bottom of the baking dish. Add 1/4 cup of water to the bottom of the baking dish.<br />
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2. Place the ham in the oven at 350F and bake until the center of the ham reaches 70C / 160F, about 15 - 20 minutes per pound (454g) As the ham bakes, use a spoon or ladle to occasionally bast the ham with the glaze as it cooks.<br />
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3. Heat the milk in a medium sized sauce pot. Add the corn meal, along with a pinch of salt to the milk and stir constantly until the polenta starts to come away from the sides, about 5 minutes. Reduce heat to minimum and keep stirring for another 5 minutes.<br />
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4. Spread cooked polenta out on a backing tray in about a 1 inch layer. Allow to cool ten minutes on the counter and then at least another 45 minutes in the fridge.<br />
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5. Cut the chilled polenta into 1/2 inch by 3 inch sticks.<br />
- To fry: heat about 1 inch of oil in a large pot to 350F and add the polenta fries. Do not over crowd, work in small batches. Use metal tongs to gentle move the fries around to keep the from sticking to the bottom of the pot. Fry until golden, about 3 minutes. <br />
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- To bake: Lay the fries out on a baking tray lined with parchment paper. Drizzle with oil and bake in the oven at 350F until golden brown, about 15 minutes.<br />
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6. Place the dried mushrooms, along with the montreal steak spice in a coffee grinder or food processor and pulse until they become a coarse powder.<br />
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7. Toss the polenta fries in the mushroom powder. Serve with the glazed ham. </div>
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<a href="http://3.bp.blogspot.com/-10NMOjWpfJ0/U0mBPl8WwrI/AAAAAAAAD44/Q7Gcd014d5k/s1600/polenta+fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-10NMOjWpfJ0/U0mBPl8WwrI/AAAAAAAAD44/Q7Gcd014d5k/s1600/polenta+fries.jpg" height="266" width="400" /></a></div>
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Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com17tag:blogger.com,1999:blog-753150385902375551.post-76036075229536418532014-04-08T11:26:00.000-04:002014-04-08T11:26:08.275-04:00Quail Egg Spinach Salad <div class="separator" style="clear: both; text-align: center;">
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It's finally starting to feel like spring for real, so today I bring you another light salad to celebrate. Easter is coming up, so I thought it would be fun to do something with eggs. Instead of using regular eggs, I decided to go a little fancy and use quail eggs. </div>
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You could just as easily use regular eggs in this recipe, but I like using quail eggs for a couple of reasons. Firstly, though they can be a little hard to find, when you do see them, chances are they can from a small farm not to far from where they were sold. I always like to support local farmers when I get the chance, so I'll choose quail eggs over factory farm eggs any day for a recipe like this. Flavourwise, they are not that different from regular eggs, but they do have a nice light flavor and they have a good white-to-yolk ratio. The last reason - and honestly the real reason I go for quail eggs - is aesthetics. They just look so darn cute, especially next to the identically sized grape tomatoes. </div>
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For the dressing I made a really simple, super delicious sundried tomato vinaigrette. It takes just a couple of minutes to whip up and can be used on all sorts of salads. It's especially good with grilled salmon or chicken salad. </div>
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<a href="http://2.bp.blogspot.com/-3KDIrEVFLfo/U0NF3_kJlBI/AAAAAAAAD4I/aCdrQLj5N7c/s1600/quail+egg+salad+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3KDIrEVFLfo/U0NF3_kJlBI/AAAAAAAAD4I/aCdrQLj5N7c/s1600/quail+egg+salad+ingredients.jpg" height="226" width="320" /></a></div>
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Prep time: 10 minutes. Cooking time: 5 minutes. Serves 5<br />
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<b>Ingredients:</b><br />
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20 quail eggs<br />
1 tablespoon white vinegar<br />
1 pinch of salt<br />
2 large red bell peppers, thinly sliced<br />
1 pint grape tomatoes, halved<br />
1 lbs baby spinach<br />
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<b>sundried tomato vinaigrette:</b><br />
3 oz (85g) sundried tomatoes<br />
1 tablespoon tomato paste<br />
1 tablespoon dijon mustard<br />
1 tablespoon maple syrup<br />
1 tablespoon red wine vinegar<br />
3 1/3 oz (100ml) extra virgin olive oil<br />
1 tablespoon water<br />
salt & pepper<br />
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1. Bring a medium sized pot of water to a boil. Add 1 tbs vinegar and 1 pinch of salt, followed by the quail eggs. Simmer for 5 minutes, then check the eggs by cutting one in half to make sure they are done. Transfer cooked eggs to cold water.<br />
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2. Peel the quail eggs under running water. Cut 10 eggs in half and leave the other 10 whole.<br />
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3. To make the vinaigrette, combine 1 tablespoon each of tomato paste, dijon mustard, red wine vinegar and maple syrup in a mixing bowl. Slowly add the olive oil while whisking all the ingredients together. Add 1 tablespoon of water to thin the dressing and then season with salt & pepper.<br />
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4. Combine the spinach, eggs & red pepper in a large salad bowl and stir in the vinaigrette. <br />
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com6tag:blogger.com,1999:blog-753150385902375551.post-73444404853877630842014-03-29T01:12:00.000-04:002014-03-29T01:12:32.014-04:00prosciutto and cheese salad <div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-fGNqwvo12c0/UzZVozFz7fI/AAAAAAAAD3w/I42PPLrhP0g/s1600/warm+prosciutto+cheese+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fGNqwvo12c0/UzZVozFz7fI/AAAAAAAAD3w/I42PPLrhP0g/s1600/warm+prosciutto+cheese+salad.jpg" height="315" width="400" /></a></div>
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The weather may not exactly be cooperating, but I'm feeling in a spring mood already. This dish is just the kind of thing to get me excited to the coming bounty. Green vegetables are one of the first crops to peak as the warmer weather rolls around, and this light salad is a perfect way to celebrate. Crisp asparagus, snow peas and green beans bring a nice fresh flavour, and the Seranno ham & Louis D'Or cheese add a nice richness to the dish.</div>
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You could serve this salad cold, or even room temperature, but I like it best served just a little warm. After a quick flash in a pan with some good olive oil, the green vegetable take on the perfect tender/crisp texture and the warmth from the greens is just enough to soften the ham and melt the cheese a little bit. A touch of warmth also wakens up all the flavours, especially in the ham & cheese. </div>
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For the dressing I use just olive oil and vinegar, so it's important that you use good quality ones. When buying olive oil, it's good to pick up two different kinds: one cheaper one to use for cooking and one smaller bottle of high-end olive oil for garnishing dishes. In the restaurant we refer to our premium oils as "finishing oils" because we only use the expensive stuff to pour over finished dishes. I used a great olive oil from Crete that my brother gave me. You can use any kind you like. There are lots of great olive oils out there to discover. </div>
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The ham that I used is Serrano, which is a Spanish ham, very similar to prosciutto. I like it's rich flavour, but you could just as easily use Italian prosciutto here. For the cheese I chose Louis D'Or from Quebec. It's a strong, firm cheese, similar to Gruyere. </div>
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<a href="http://1.bp.blogspot.com/-j3hlLiPUovo/UzObIAHslBI/AAAAAAAAD3c/NWbXqV7CBzI/s1600/prosciutto+salad+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-j3hlLiPUovo/UzObIAHslBI/AAAAAAAAD3c/NWbXqV7CBzI/s1600/prosciutto+salad+ingredients.jpg" height="300" width="400" /></a></div>
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Prep time: 15 minutes. Cooking time: 10 minutes. Serves 4.</div>
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Ingredients:</div>
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300g thinly sliced Serrano ham</div>
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300g Lois D'Or or Gruyere cheese</div>
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1 bunch asparagus</div>
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100g snow peas</div>
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100g green beans</div>
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1 cup cipollini oinons, peeled & quartered</div>
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1/2 cup green onions, chopped</div>
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100ml extra virgin olive oil</div>
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50 ml red wine vinegar</div>
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Sea salt & freshly ground black pepper </div>
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1. Bring a large pot of salted water to a boil. prepare a large bowl of ice water for chilling the vegetables. Blanch the vegetable for until just tender, about one minute. Transfer the blanched vegetables to the ice water to stop the cooking. All 3 vegetables should take about the same amount of time to cook, but it is best to do each one individually, allowing the water to come back to a boil each time.</div>
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2. Heat 2 tablespoons of olive oil in a large frying pan and sautee the onions until golden brown, about 3 minutes. Add the green vegetables and saute until just warmed through, about 2 minutes. Season with red wine vinegar, extra virgin olive oil, sea salt & freshly ground black pepper. </div>
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3. Divide the vegetables among 4 plates. Garnish with Serrano ham. Use a vegetable peeler to grate thin slices of cheese over the salad. Garnish with green onions. </div>
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com9tag:blogger.com,1999:blog-753150385902375551.post-79236289516910176072014-03-24T22:56:00.000-04:002014-03-24T22:56:21.157-04:00Pepper crusted tuna <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nncUZGDUKm4/UzDJwoQ6iDI/AAAAAAAAD2Y/zJk4B0gSo-0/s1600/seared+tuna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nncUZGDUKm4/UzDJwoQ6iDI/AAAAAAAAD2Y/zJk4B0gSo-0/s1600/seared+tuna.jpg" height="298" width="400" /></a></div>
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Spring sure is taking it's time getting here, but thanks to some nearby greenhouses, some local greens are already starting to arrive in Quebec markets. I got my hands on some great red oak lettuce, still in the earth that it was grown in, and based this whole dish around showcasing that great product. The leaves were so tender and juicy that I thought they would stand up great to a quick sauteing. Most people aren't used to serving lettuce warm, but a quick dip in a hot pan with some melted butter really brings out the flavour in the red oak leaves. </div>
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The other accompaniment that I use for my seared tuna is the<a href="http://derekskitchen.blogspot.ca/2014/03/red-carrot-puree.html" target="_blank"> red carrot puree</a> that I posted the recipe for last week. This is a perfect early spring dish, because the carrot puree has some of the richness that we all love about winter food, while the warm sauteed lettuce give us a hint of what's to come with the warmer weather. </div>
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<a href="http://4.bp.blogspot.com/-TpdI9r8TOh0/UzDm2BOrEJI/AAAAAAAAD2o/e67Sv98AoNw/s1600/seared+tuna+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TpdI9r8TOh0/UzDm2BOrEJI/AAAAAAAAD2o/e67Sv98AoNw/s1600/seared+tuna+ingredients.jpg" height="350" width="400" /></a></div>
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Prep time: 5 minutes (+25 minutes to make the <a href="http://derekskitchen.blogspot.ca/2014/03/red-carrot-puree.html" target="_blank">carrot puree</a>) cook time: 5 minutes. Make 6 appetizer portions </div>
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Ingredients:</div>
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500g sushi grade tuna</div>
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1/4 cup black peppercorns</div>
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2 small or 1 large head of red oak leaf lettuce</div>
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2 tablespoons butter</div>
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extra virgin olive oil</div>
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sea salt </div>
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radish sprouts (optional)</div>
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2 cups <a href="http://derekskitchen.blogspot.ca/2014/03/red-carrot-puree.html" target="_blank">red carrot puree</a> </div>
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1. Use a coffee grinder to crush the black peppercorns with a few quick pulses. Alternately, you can use the bottom of a small pot to crush the peppercorns by hand. Spread the crushed peppercorns on a cutting board, generously season the tuna with sea salt and then press each side down into the peppercorns. </div>
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<a href="http://3.bp.blogspot.com/-iT0iPmY3iFo/UzDrtV5cBrI/AAAAAAAAD24/HsNH_5ofitY/s1600/pepper+crusted+tuna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-iT0iPmY3iFo/UzDrtV5cBrI/AAAAAAAAD24/HsNH_5ofitY/s1600/pepper+crusted+tuna.jpg" height="260" width="400" /></a></div>
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2. Heat 2 tablespoons olive oil in a hot cast iron pan until it just starts to smoke. Add the tuna and quickly brown it on each side, about 1 minute per side. Let rest at room temperature while you sautee the lettuce & warm the carrot puree. </div>
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3. Separate the leaves of the red oak lettuce, then wash & dry them. Heat 2 tablespoons butter and 1 tablespoon water in a large non-stick frying pan. Add the lettuce and sautee until just wilted, about 1 minute. Season with salt & pepper, drain off any excess water and pat dry with paper towel. </div>
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4. Warm the red carrot puree and spread about 1/2 cup on each plate. Place a small pile of sauteed lettuce in the center of the plate. Use a very sharp knife to slice the tuna and place a few slices on top of the lettuce. Garnish with a drizzle of olive oil and some radish sprouts. <br />
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com4tag:blogger.com,1999:blog-753150385902375551.post-10421952900062208972014-03-20T18:37:00.000-04:002014-03-21T00:33:04.403-04:00Red Carrot Puree <div class="separator" style="clear: both; text-align: center;">
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Nowadays, people are making more and more of an effort to buy locally sourced ingredients, which is obviously great news. Besides being good news for the environment, this is also great news for your plate, because locally sourced ingredients usually pack way more flavour. While sticking to local ingredients can be pretty easy in a warm, bountiful climates like California, this can be a bit more of a challenge in colder climates, like here in Quebec. That's why I'm always looking for new ways to work with my old friend, the humble carrot. </div>
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Fortunately, along with the growing interest in local ingredients, there's been a surge in popularity of long forgotten heritage breeds of familiar vegetables. Usually the most common variety of stable fruits and vegetables that you see in grocery store were chosen not for there superior flavour, but because they traveled well and had long shelf lives. When smaller producers are picking which varieties to grow for local markets, this is less of a concern, so they are free to explore some neglected varieties that really deliver on flavour. </div>
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So now, when you go to the grocery store, chances are you'll have more to chose from than just the industrially grown carrots that are as big as a tree stumps and taste about the same. A good grocer or market will have all sorts of varieties, that each have their own unique flavour. When talking about red carrots, there's actually 2 different types that are becoming increasingly common. There are red carrots that are red all the way through, but then there is another variety that is purple on the outside and red/orange in the center, and that is the kind I used for my puree. The purple carrots give the puree a deep rich color, and I throw in just one red pepper to brighten it up. </div>
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This puree is great with pretty much any meat or fish. I like to add a bit of sriracha to give the puree some zing, and it can even serve double duty as the sauce for duck, pork or chicken. In my next post, I'll be doing a recipe for seared tuna that uses this red carrot puree. </div>
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Prep time: 10 minutes. Cooking time: 15 minutes. Makes 6 side portions.</div>
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Ingredients:</div>
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4 cups red (or purple) carrots, peeled & roughly chopped</div>
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1 cup onion, diced</div>
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2 cloves garlic, chopped</div>
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1 red pepper, seeded & roughly chopped</div>
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4 tablespoons butter</div>
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1/2 cup red wine</div>
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1 tablespoon sriracha chili sauce</div>
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salt & pepper</div>
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1. Heat 2 tablespoons of butter in a medium sized sauce pot. Add the onions and sautee until they start to turn translucent, about 2 minuites. Add the garlic and sautee for another 1 minute. </div>
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2. Add the red wine and simmer until reduced by half.</div>
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3. Add the carrots, red pepper and just enough water to cover. Bring to a boil then reduce to a simmer. Simmer until the carrots are very soft, about 12 minutes. </div>
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4. Blend the puree on high speed and add the remaining 2 tablespoons butter as it blends. Season with salt, pepper and sriracha. </div>
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com6tag:blogger.com,1999:blog-753150385902375551.post-49287936699682856352014-02-03T19:56:00.001-05:002014-02-08T12:01:44.738-05:00Pan seared fois gras with sunchoke blinis and macerated cherries <div class="separator" style="clear: both; text-align: center;">
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Valentine's Day is around the corner and it's time to bust out some fancy cooking to spoil the one you love. This dish is pure luxury, with silky, melting seared fois gras and boozy macerated cherries. The earthy notes of Jerusalem artichokes (i.e. sunchokes) enhance the flavour of the soft blinis (fancy pancakes) and a drop of pure maple syrup sweetens everything up. </div>
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Fois gras is a real luxury ingredient, one that you usually only seen in high-end restaurants and rarely in the home kitchen. It has a reputation of being hard to prepare, and that can certainly be true. Classic preparations like fois gras terrine or torchon involve a lot of steps and can be pretty tricky. Making seared fois gras is actually pretty quick and easy - but you still need to be careful because it's also easy to mess up and ruin a very expensive ingredient. Luckily, I will show you a fool-proof way to make seared fois gras at home for a fraction of the price you would pay at a fancy restaurant. </div>
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The biggest mistake you can make when working with fois gras is to overcook it. Overcooking is a sin when working with pretty much any beautiful, fresh ingredient, whether it's a well marbled rib steak or a spear of local asparagus, but it's a particularly grievous error when dealing with fois gras. What makes fois gras so succulent is all that luscious duck fat locked up inside. When mistreated, fois gras looses all that precious fat and will taste grainy and 'livery.' Not good. </div>
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The secret is to cook the fois gras from frozen. That way you can sear your frozen pieces of fois gras on high heat - giving them a beautiful golden crust without melting out all the fat. Simply finish the fois gras in the oven. Cook them just long enough to warm through the interior and you will have that perfect, melting texture every time. Pre-portioned pieces of fois gras are available at some grocers and specialty store. These are perfect for this recipe, but if you can't find any pre-portioned fois, simply freeze the fois gras yourself in tightly wrapped individual portions and then take them out just before cooking. Use a warm sharp knife to score the fois gras before searing to help the seasoning penetrate. This recipe calls for 50g of fois gras per person, but feel free to double that amount if you are feeling generous. </div>
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The blinis in this recipe are as easy to make as any pancakes, but the inclusion of some pureed jerusalem artichokes takes them to the next level. You could save some time and energy by just omiting the puree in this recipe and still have a pretty respectable dish, but fois gras is such a luxury ingredient that it's worth going the extra mile. </div>
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For the macerated cherries, you have lots of options. In the summer, when cherries are in season it is definitely worth getting fresh cherries and macerating them yourself for a couple of hours in sugar and alcohol. In the winter months, go for jarred cherries in light syrup - not the canned variety in heavy syrup. Some specialty shops have great macerated cherries in liquor, but you can always just add the booze yourself. Kirsch is best, but brandy, sherry or even port wine work just as well.</div>
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Prep time: 10 minutes. Cooking time: 8 minutes. Serves 2.<br />
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100g fois gras, cut into in 50g frozen portions<br />
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60ml (4 tablespoons) maple syrup<br />
75ml (1/4 cup) macerated cherries<br />
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for the blinis:<br />
100g (about 1 cup) jerusalem artichokes, peeled & roughly chopped<br />
1 cup all purpose flour<br />
1 cup milk<br />
1 egg<br />
1 tablespoon baking powder<br />
1 pinches salt<br />
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1 tablespoon butter<br />
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Pre-heat oven to 350F<br />
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1. Place the jerusalem artichokes in a small sauce pot & cover with salted water. Bring to a boil, then reduce to a simmer and cook until the jerusalem artichokes are very soft, about 8 minutes. Strain, then puree with an immersion blender or potato masher. Let cool.<br />
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2. Mix together the flour, baking powder and salt in the blini recipe and then make a well in the center. Add the egg and half the milk into the center of the well and stir in the flour. Add the rest of the milk while continuing to gently stir. Do not overwork the mix - small lumps are ok. Gently fold in the jerusalem artichokes puree. Let rest for at least 5 minutes to allow the baking powder to activate.<br />
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3. Heat 1 tablespoon of butter in a non-stick pan and use a laddle or measuring cup to pour the batter in 4 cm (1.5 inch) circles. Cook on medium heat until browned (about 2-3 minutes) then flip and brown on the other side. Tranfer blinis to paper towels to drain off excess oil.<br />
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4. Heat a frying pan on medium-high heat. Generously season the fois gras with salt & pepper. Place in the hot pan and gently press down on the fois to ensure even contact with the pan. When browned on one side (about 1 minute) flip, brown on the other side and then transfer to paper towel, with the blinis. Heat in the oven at 350F until fois gras is soft to the touch, between 3 - 6 minutes depending on the thickness of the slices.<br />
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5. To dress: place a pile of 3 blinis at the center of each plate. Place seared fois gras on top of each stack of blinis and garnish with cherries and maple syrup. <br />
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com2tag:blogger.com,1999:blog-753150385902375551.post-60247529761432293812014-01-26T21:20:00.001-05:002014-01-26T21:20:02.714-05:00Sunchoke hash <div class="separator" style="clear: both; text-align: center;">
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Jerusalem artichokes, sometimes called sunchokes, are one of those ingredients that is usually only seen used in fancy restaurants. That's too bad, because they are delicious. They are similar in texture to potatoes, but have a rich nutty flavour. They are great for making rich purees and creamy soups with a real depth of flavour. Jerusalem artichokes come from the same family as sunflowers, which explains their nutty, almost sunflower seed taste and also the 'sunchoke' nickname. </div>
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I think one reason that sunchokes are not more popular is that they can be a pain in the butt to work with. Besides being much smaller than your average potato, they tend to come in all sorts of odd, knobbly shapes, making them pretty hard to peel. That's why sunchoke soup or puree is considered a luxury dish. They're both pretty labour intensive recipes compared to their potato counterparts, just because of how hard those damn little tasty tubers are to peel. </div>
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But fret not! This Jerusalem artichoke recipe is peeler-free. Here I use them in a potato recipe where I usually leave the skins on for extra flavour and texture. Before boiling the sunchokes, I simply give them a once-over with a paring knife to get rid of any knots or imperfections. Then I just chop them up, and in the time it takes to boil them I fry up some onions and bacon to make a killer hash that is the perfect side for a nice thick steak. </div>
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Of course, this recipe can serve as more that just a side for steaks. It's also great with fish, or you could just through in some cubes of ham or beef to make a satisfying full meal.</div>
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Prep time: 10 minutes. Cooking time: 15 minutes. Makes 4 sides.</div>
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Ingredients:</div>
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680g (1 1/2 lbs) jerusalem artichokes</div>
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4 green shallots, diced</div>
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1/2 bunch flat leaf parsley, roughly chopped</div>
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1 cups onion, finely diced</div>
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1 cups bacon, diced</div>
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2 cloves garlic, finely chopped</div>
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1 cup sour creme or creme fraiche</div>
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1. Thoroughly wash the Jerusalem artichokes (sunchokes) and then use a paring knife to cut away any brown spots or imperfections. Cut the sunchokes into 1/2 inch cubes, place in a sauce pot, cover with cold water and add a teaspoon of salt. Bring to a boil and then reduce to a simmer. Let simmer until the sunchokes are very soft, about 8-10 minutes. </div>
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2. While the sunchokes are simmering, sautee the bacon in a large frying pan. When the bacon just starts to brown, pour off some of the excess fat and then add the onions. Continue frying until the bacon and onions are golden brown. </div>
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3. Strain the sunchokes and then add them to the onions & bacon. Sautee everything together on medium-high heat until the sunchokes start to brown. Remove from the heat and stir in the flat leaf parsley. Season with fresh ground black pepper. Add salt if desired, but depending on how salty your bacon is, you might not need to add any. Serve with sour cream and green shallots. </div>
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com3tag:blogger.com,1999:blog-753150385902375551.post-54306197112805980642013-12-05T01:07:00.000-05:002013-12-05T11:21:46.357-05:00Lamb Stew<div class="separator" style="clear: both; text-align: center;">
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Nothing beats a warm, stick-to-your-ribs stew on a cold winter's day. This kind of comfort food happens to be my favorite style of cooking. What separates a great stew from a merely good one is not fancy ingredients or fussy plate presentations, but good old-fashion tender loving care. A hearty stew is a dish where you can really taste the love that went into making it. It's all about taking your time and and enjoying the process as much as the finished product. </div>
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Lamb is a bit of a luxury ingredient, but what's nice about this dish is that you don't need to buy a luxury cut like rack or filet. As in my recipe for veal blanquette, the best cut for this recipe happens to be one of the cheapest: shoulder. You can either buy a large boneless piece and cube it yourself, or you can buy a package of pre-cut "stewing cubes" that will most likely be shoulder anyway. Either way, you want meat that still has a decent amount of fat left on, because that fat will melt away into the stew, making it rich & flavorful. </div>
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Prep time: 30 minutes. Cooking time: 90 minutes. Serves 5</div>
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2 lbs (907g) boneless lamb shoulder, cubed </div>
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1/2 lbs (225g) nantais carrots </div>
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4 branches celery</div>
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1lbs (454g) small potatoes </div>
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1 large onion, peeled & diced</div>
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1 head garlic, halved </div>
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1 medium size celeryroot (celeriac), peeled & cubed </div>
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2 cups (500ml) red wine</div>
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4 cups (1L) beef or veal stock</div>
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1 tablespoon cornstarch</div>
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2 branches fresh rosemary</div>
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2 tablespoons fresh chives</div>
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2 tablespoons cornstarch</div>
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1. Season the lamb generously with salt & pepper. Heat 2 tablespoons oil in a large pot and sautee the lamb and onions until they are nicely browned. Be careful not to overcrowd the pan. If you need more space, use a frying pan to saute half the onions & lamb and then transfer it over to the pot when nicely browned. When the meat has fully browned, add a small amount of red wine to the pot to deglaze. Use a wooden spoon to scrap any brown bits off the bottom of the pot because these will add flavour to the stock. </div>
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2. Add the remaining red wine, along with 2 carrots, 2 celery stocks, garlic and rosemary branches, all left whole so that they can be easily removed later. Add the beef or veal stock along with enough water to make sure that the lamb is thoroughly covered. Simmer until the lamb is very tender, but not yet falling apart, about 60 to 90 minutes. </div>
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3. Remove the vegetables from the stock. They have already given their flavour to the stock and are ready to be replaced with fresh veggies that will serve as the accompaniment. Add the potatoes and gently simmer for 20 minutes. Top with water occasionally to make sure everything stays covered. </div>
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4. Chop the remaining carrots & celery and add to the pot along with the chopped celeryroot. Simmer until the vegetables have just softened, about 10 minutes. Continue to add water as necessary to make sure everything stays covered. </div>
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5. In a small cup, mix 2 tablespoons cornstarch with 2 tablespoons cold water, then pour into the stew. Simmer the stew until the broth is just thick enough to coat a spoon. Season with salt, pepper & fresh chives. </div>
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<a href="http://2.bp.blogspot.com/-dNMyNUoLqow/Up7HvXkCwyI/AAAAAAAACD8/faPceqW-mbg/s1600/lamb+stew+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="http://2.bp.blogspot.com/-dNMyNUoLqow/Up7HvXkCwyI/AAAAAAAACD8/faPceqW-mbg/s400/lamb+stew+recipe.jpg" width="400" /></a></div>
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com3tag:blogger.com,1999:blog-753150385902375551.post-83678038404734105112013-11-25T19:44:00.001-05:002013-11-25T21:18:16.661-05:00Veal Blanquette <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-m0pC104N94k/UoJb664L58I/AAAAAAAACC0/Kn9qMUhicJs/s1600/veal+blanquette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://4.bp.blogspot.com/-m0pC104N94k/UoJb664L58I/AAAAAAAACC0/Kn9qMUhicJs/s400/veal+blanquette.jpg" width="400" /></a></div>
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<span style="font-family: inherit;"> </span><span style="font-family: inherit;"> Veal Blanquette is yet another one of those old school French Classics that I just love. It`s warm and comforting, yet still classy and refined. Digging into a rich and creamy blanquette is the culinary equivalent of curling up on the sofa, crawling under a blanket with a nice Bordeaux and watching a classic movie that never gets old.<br /><br /> Like any good stew or braise, the key to success is having a perfect sauce that coats soft, succulent meat. The 3 primary ingredients in the sauce for blanquette are cream, white stock and beurre manié. When I make blaquette at the restaurant, I make my white stock using veal bones, but when I make it at home I often substitute store bought chicken stock. Obviously making fresh white veal stock is best, but when you`re only making a few portions, it`s not really worth the extra effort. The reason I use store bought chicken stock instead of veal is because most commercial beef or veal stocks are brown (roasted) and wouldn`t work in this recipe.<br /><br /> The other key ingredient, buerre manié, is a mixture of butter and flour, much like a roux. The buerre manié`s job is to thicken the sauce. Now, thickening sauces with flour is sometime looked down upon in professional kitchens as being out-dated. The new trend in professional kitchens for white sauces is to take `cooking` cream, which has already been thickened with additives anyway, and then thickening it further by reducing it. I personally hate this technique, because reducing cream just elevates its fat content and then the final sauce becomes much too heavy. Another objection to beurre manié might be that the flour contains gluten - the culinary boogie man du jour. While I`m all for cutting down on GMO wheat in your diet, which is in no doubt bad for you, the amount of gluten in the 2 tablespoons of flour on this recipe shouldn`t do too much damage. This is a special occasion, sunday dinner dish anyway, so just live a little, ok<span style="background-color: white; line-height: 19.1875px;">? </span><br /><span style="background-color: white;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;"> Once you have your sauce perfectly balanced - creamy & just thick enough to coat the meat, you are sure to wow anyone with this classic beauty. You can serve your blanquette with pretty much any accompaniment you like, the usual suspects being rice, potatoes or noodles. As for veggies, mushrooms & pearl onions are indespensible in a blanquette. Carrots are pretty traditional, but I like using rapini, because it`s bitter edge cuts nicely through the rich sauce. Brussels sprouts and patty pan squash are good choices too. The recipe can be made 1 day ahead, generally tastes even better the next day. </span><br /><br /><span style="background-color: white; font-size: small;"> Whilst making this recipe, I suggest putting on some old episodes of anything by Jaques Pépin or Julia Child to play in the background. Bon Appitie!</span><span style="background-color: white;"> </span></span></div>
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<a href="http://3.bp.blogspot.com/-my6jYxadqFs/UoJd_NfujWI/AAAAAAAACDI/esJNb5OzPY0/s1600/veal+blanquette+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="http://3.bp.blogspot.com/-my6jYxadqFs/UoJd_NfujWI/AAAAAAAACDI/esJNb5OzPY0/s400/veal+blanquette+ingredients.jpg" width="400" /></a></div>
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Prep time: 30 minutes. Cooking time: 2 hours. Serves 5</div>
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2lbs (900g) veal shoulder, cubed</div>
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2 cups button mushrooms</div>
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2 cups pearl onions</div>
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4 cups (1L) white stock (chicken or veal)</div>
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1 cup white wine</div>
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1 cup carrots, peeled & cut in large pieces </div>
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1 cup celery, cut in large pieces </div>
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2 bay leaves </div>
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1/2 bunch fresh thyme </div>
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2 cups 35% cream</div>
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4 tablespoons butter</div>
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2 tablespoons flour</div>
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salt & pepper to taste</div>
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Serve with rice, potatoes, or noodles, & steamed vegetables. </div>
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1. In a large pot, bring a large amount of water to a boil and then turn off the heat. Add the veal and let soak in the hot water for 2 minutes to purge the meat of any impurities. Strain and discard the water. Season the veal lightly with salt and then return it to the pot with the white wine, 3 cups white stock, bay leaves, fresh thyme, carrots & celery. Bring to a boil and then reduce to a simmer. Let simmer until the meat is tender, about 1 1/2 to 2 hours. </div>
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<a href="http://4.bp.blogspot.com/-S6yacbJeiBM/UoJcuyjE1UI/AAAAAAAACC8/2S7Ov1uJ73k/s1600/onions+and+mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="http://4.bp.blogspot.com/-S6yacbJeiBM/UoJcuyjE1UI/AAAAAAAACC8/2S7Ov1uJ73k/s200/onions+and+mushrooms.jpg" width="200" /></a><br />
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2. While the veal is simmering, prepare the mushrooms & onions. To peel the pearl onions, bring a pot of water to a boil and have a bowl of ice water ready. Put the onions in the boiling water and then after 30 seconds strain the onions and transfer them to the ice water. The skins should pop right off once they have been blanched. If he mushrooms are very small (1/2 or less), they can be left whole, otherwise cut them in quarters. </div>
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3. Heat 1 tablespoon of butter in a large saucepan and then add the mushrooms and onions. Once then are soft, but not yet browned, add 1 cup white stock. Simmer until most of the stock has evaporated. Set aside until you are ready to add the mushrooms and onions to the finished sauce. </div>
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4. When the veal is cooked tender, stain and discard the carrot, celery, thyme and bay leaves. Set the meat aside while you make the sauce. </div>
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5. To prepare the buerre manié, heat the butter until it is soft, but not liquid (about 20 seconds on medium in the microwave) and mix in the 2 tablespoons of flour to form a paste. Add the buerre manié to the sauce a little at a time while whisking constantly. Let the sauce simmer until it is just thick enough to coat a spoon, about 5 to 10 more minutes. Season with salt & pepper. </div>
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6. Combine the finished sauce with the veal, mushrooms & onions. Serve with potatos, rice or noddles and steamed vegetables. </div>
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com6tag:blogger.com,1999:blog-753150385902375551.post-37544153087638767842013-10-29T00:10:00.000-04:002013-10-29T00:21:15.287-04:00coconut curry squash soup <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0tBDTnxwdss/Um8jejBsE7I/AAAAAAAACAM/yaqyOgDM1K0/s1600/coconut+curry+squash+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-0tBDTnxwdss/Um8jejBsE7I/AAAAAAAACAM/yaqyOgDM1K0/s400/coconut+curry+squash+soup.jpg" width="400" /></a></div>
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While I'm not in the habit of posting recipes based around puns, this one simply could not be avoided. I'm certainly not the first person to come up with the idea of putting curry & coconut in squash soup. And I swear I didn't choose to use red kuri squash just because of its punny name. Still, I'll admit I tend to giggle every time I say "curry kuri squash soup."<br />
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Most people use butternut squash when they make a soup like this, which is fine because butternut squash is awesome. But there are so many more amazing kinds of squash out there and I consider it my humble job to introduce you to a one of the more lesser know varieties.<br />
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I first met the red kuri squash when a farmer who supplies the restaurant where I work brought some in for us. I immediately feel in love. Its flavour is very similar to the butternut squash, but it's just a little less sweet and a little more earthy. What's also great about it is that it's a bit starchier than most other squash. That makes it great for roasting, because you can cook the heck out of it without it getting mushy. It's starchy character also makes it great for soup. When making soup with butternut squash I would often sneak in a bit of potato for extra body, but that's not necessary with the red kuri squash.<br />
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Like most of my recipes I keep things really simple here. The only ingredients I use are squash, onions, garlic and of course coconut & curry. Most people automatically feel the need to put carrots and celery in any soup they make, but there is just no need. Adding celery simply risks leaving behind fibers that would need to be strained out and adding carrots wont bring anything either. Just let that squash flavour shine!<br />
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The coconut milk melds really well with the squash flavour and brings a richness to the soup. Usually I finish any soup I make with a generous amount of butter, but because of the coconut milk, there is just no need. That means that the soup just happens to be vegan and I guess that's a good thing. <br />
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Be sure to be gentle with the curry, because it can easily over-power the soup. I used regular curry powder, but if you want to be fancy fancy you could use red curry paste. Then you would have red curry red kuri squash soup! <br />
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<a href="http://3.bp.blogspot.com/-XClTmz6SpQ4/Um8uEcqsL3I/AAAAAAAACAc/p6x3cSMXVd0/s1600/curry+squash+soup+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/-XClTmz6SpQ4/Um8uEcqsL3I/AAAAAAAACAc/p6x3cSMXVd0/s400/curry+squash+soup+ingredients.jpg" width="400" /></a></div>
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Prep time: 20 minutes. Cooking time: 45 minutes. Makes 2L (about 6 portions.)</div>
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6 cups (1.5L) red kuri squash, peeled & chopped<br />
1 cup onion (250ml), peeled & chopped<br />
3 cloves garlic<br />
2 tablespoons vegetable oil<br />
5 cups (1.25L) water<br />
2/3 cup (160ml) coconut milk<br />
2 tablespoons curry powder or red curry paste<br />
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1. Heat 2 tablespoons vegetable oil in a large pot and then add 1 cup chopped onions. Stir on medium heat until the onions just start to turn translucent. Turn off heat and add the garlic. The remaining heat from the warm onions will be enough to soften the garlic's flavour before you add the remaining ingredients. <br />
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2. To peel the squash, start by cutting it into quarters then use a spoon to remove the seeds & pulp. Use a sharp knife to remove the skin. You can cut each quarter into smaller, more manageable pieces to make the peeling process easier. Cut the squash into roughly 1 inch cubes, add to the pot and then cover with water. Bring to a boil and then reduce to a simmer. Gently simmer until squash is very tender, about 30 to 45 minutes.<br />
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3. Purée the soup in a blender, adding the coconut milk as you blend. Reserve a small amount of the coconut milk to later garnish the soup. Season with salt & curry powder or paste.<br />
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<a href="http://1.bp.blogspot.com/-S80WgT1mV3U/Um8zffQJnkI/AAAAAAAACAs/cM_MQm40Bb0/s1600/peeling+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="http://1.bp.blogspot.com/-S80WgT1mV3U/Um8zffQJnkI/AAAAAAAACAs/cM_MQm40Bb0/s400/peeling+squash.jpg" width="400" /></a></div>
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com3tag:blogger.com,1999:blog-753150385902375551.post-90901105119123642332013-10-21T18:08:00.000-04:002013-10-21T18:08:33.342-04:00Brussles sprout 'slaw<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9OvGmpTwL98/UlOKgPTkNTI/AAAAAAAAB_w/Eltzu1zqSVw/s1600/brussles+sprout+coleslaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-9OvGmpTwL98/UlOKgPTkNTI/AAAAAAAAB_w/Eltzu1zqSVw/s400/brussles+sprout+coleslaw.jpg" width="400" /></a>.</div>
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I was walking down the isles of the grocery store the other day and I saw the most amazing bunches of fresh brussels sprouts still in the stem. Around this time last year, I posted a recipe for<a href="http://derekskitchen.blogspot.ca/2012/12/brussels-sprouts-with-cabbage-and-bacon.html" target="_blank"> sauteed brussles sprouts</a>, so this year I decided to do something different. The bunch that I took home was so fresh and crisp I decided to try using them raw. Turned out to be a good idea: the resulting slaw was pretty freakin' amazing. </div>
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I love making coleslaw, and I've tried all sorts of variations (one of my favorites is apple & fennel.) What I love about this recipe is that after being tossed in mayo, the salad strays really crunchy, even the next day. You can use store bought mayo as the base for this recipe and just add a little lemon juice & mustard, but it's really not hard to make the mayo from scratch as I do here. </div>
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Prep time 15 minutes. Serves 5</div>
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1 lbs (454g) fresh brussles sprouts</div>
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1/2 cup carrots, grated or finely chopped</div>
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1/4 onion, finely chopped</div>
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1 egg yolk</div>
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2 tablespoons dijon mustard</div>
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juice of 1 lemon</div>
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3/4 cup (175 ml) vegetable oil</div>
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salt & pepper</div>
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In a large mixing bowl, whisk together the egg yolk with the mustard & lemon juice. Add the vegetable oil in a slow steady stream, while whisking constantly. </div>
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Pro tip: To steady your mixing bowl, soak a kitchen towel in water and then set in down on your work surface in the form of a wreath. Set the mixing bowl down in the center of the wet-towel-wreath to steady the bowl as you whisk, </div>
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To prepare the brussles sprouts, cut each in half lengthwise, leaving a bit of the stem still attached. Thinly slice the brussles sprouts starting from the top and working your way toward the stem, then discard the stem. Stir the brussles sprouts into the mayo and add the shredded carrots & onion. Season with salt & pepper.Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com2tag:blogger.com,1999:blog-753150385902375551.post-77987206634166782312013-10-07T23:54:00.000-04:002013-10-08T00:28:55.028-04:00Apple cinnamon cranberry sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FRLtldW_7C0/UlN7iPZNlbI/AAAAAAAAB_Y/eVhg2_PrqbQ/s1600/apple+cinnamon+cranberry+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://3.bp.blogspot.com/-FRLtldW_7C0/UlN7iPZNlbI/AAAAAAAAB_Y/eVhg2_PrqbQ/s400/apple+cinnamon+cranberry+sauce.jpg" width="400" /></a></div>
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It's almost Thanksgiving here in Canada, and the fresh Quebec cranberries are here just in time to celebrate. Making fresh cranberry sauce is so easy - basically just add water & sugar and boil. Any other ingredients are just embellishments. </div>
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Last year, I posted a recipe for<a href="http://derekskitchen.blogspot.ca/2012/12/tangerine-cranberry-sauce.html" target="_blank"> tangerine cranberry sauce</a>. This year I'm again keeping things really simple. Instead of tangerine, I'm using Quebec apples. Since cinnamon is so good with regular applesauce, I'm throwing some into this recipe. </div>
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Prep time: 10 minutes. Cooking time: 20 minutes. Make 4 cups (1L)<br />
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Ingredients<br />
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4 cups (350g) fresh cranberries<br />
2 cups courtland apples, peeled & cubed<br />
1 1/2 cups (300g) sugar<br />
2 cinnamon sticks<br />
2 cups water<br />
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1. Combine all of the ingredients in a medium sized sauce pot. <br />
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2. Bring to a boil, then reduce to a simmer.<br />
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3. Let simmer until cranberries are very soft and most of the water has evaporated, about 20 minutes.<br />
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com2tag:blogger.com,1999:blog-753150385902375551.post-18672075545747484962013-09-22T20:12:00.000-04:002013-09-22T20:12:13.778-04:00Grilled pork chop with savory plum sauce <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-u_nif6z-EDw/UjfOBhLksrI/AAAAAAAAB-w/Ix14AWrNyt0/s1600/grilled+pork+chop+with+savory+plum+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="http://4.bp.blogspot.com/-u_nif6z-EDw/UjfOBhLksrI/AAAAAAAAB-w/Ix14AWrNyt0/s400/grilled+pork+chop+with+savory+plum+sauce.jpg" width="400" /></a></div>
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Pork & plums is an undeniably good combo. Even cheap Chinese take-out pork with plum sauce can be pretty delicious. Thick-cut grilled pork chops with homemade plum sauce is simply amazing. </div>
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You can easily give your homemade plum sauce some Asian flair with soy sauce and ginger, but when I'm using fresh plums, I like to keep things minimalist so that they plums can shine on their own. I still like to play the flavours of Chinese take-out, so I add some red wine vinegar and honey to make it a sort of sweet and sour sauce. Sometimes I'll puree the sauce to get that sticky-sweet texture of Chinese plum sauce, but often just leave it chunky. </div>
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To get that really sticky constancy that some of the commercial varieties of plum sauce have, you can even add a little cornstarch. Take about 2 tablespoons of cornstarch and dissolve it in 3 tablespoons of cold water. Puree the plum sauce in a blender and add the cornstarch as it's blending. Bring the sauce back to a boil and let the sauce simmer while the cornstarch does its thing. Some professional chefs are vehemently opposed to cornstarch - as if it was a tool of the devil - but sometimes you just want that goopy, meat coating texture. And if you use fresh plums your sauce will be way better than any commercial brand anyway. So there. </div>
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My one embelishment in this recipe is to add some fresh savory. It's not really typical for plum sauce, but I just happened to have an excess in my garden and I knew it would go well with pork. Savory is close in flavour to both rosemary and oregano, so either herb would make a good substitute. You could also substitute the grilled pork chop with a pan seared tenderloin. For a side, I would recommend either<a href="http://derekskitchen.blogspot.ca/2011/11/roasted-garlic-mashed-potatoes.html" target="_blank"> mashed</a> or<a href="http://derekskitchen.blogspot.ca/2011/09/pommes-fondant.html" target="_blank"> fondant</a> potatoes. </div>
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Prep time: 20 minutes. Cooking time: 15 minutes. Serves 4. </div>
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<a href="http://1.bp.blogspot.com/-Q5tIQceE12g/UjfO-xLD3oI/AAAAAAAAB-4/9YJV0qXZyE0/s1600/plum+pork+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Q5tIQceE12g/UjfO-xLD3oI/AAAAAAAAB-4/9YJV0qXZyE0/s400/plum+pork+ingredients.jpg" width="400" /></a><br />
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Ingredients:</div>
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12 fresh plums</div>
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1 tablespoon red wine vinegar</div>
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2 tablespoons honey</div>
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salt & pepper to taste</div>
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1/2 bunch fresh savory</div>
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4 thick cut pork chops</div>
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1. Halve the plums, remove the stones, then roughly chop the plums and place them in a small sauce pot. Add the honey, vinegar & savory, along with 1/2 cup water. Bring to a boil, reduce heat to medium and let simmer until the plums are very soft and most of the water if gone, about 15 minutes. </div>
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2. Heat the grill to high, and grill the pork chops on both sides until the meat reaches an internal temperate of 63C (145F)<br />
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3. Serve warm plum sauce over grilled pork chops with either<a href="http://derekskitchen.blogspot.ca/2011/11/roasted-garlic-mashed-potatoes.html" target="_blank"> mashed</a> or<a href="http://derekskitchen.blogspot.ca/2011/09/pommes-fondant.html" target="_blank"> fondant</a> potatoes. Check the description above for instructions on making a smooth pureed plum sauce.<br />
<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com3tag:blogger.com,1999:blog-753150385902375551.post-34380796595493797932013-08-26T17:53:00.001-04:002013-08-26T17:53:19.829-04:00bacon wrapped scallops <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-briDdZnAYy0/UhRnhupJFhI/AAAAAAAAB-E/MpvY8AZgw84/s1600/bacon+wrapped+scallops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="http://1.bp.blogspot.com/-briDdZnAYy0/UhRnhupJFhI/AAAAAAAAB-E/MpvY8AZgw84/s400/bacon+wrapped+scallops.jpg" width="400" /></a></div>
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It's time to take advantage of the beautiful local sweet corn. Fresh corn on the cob, drenched in butter is a beautiful thing, but sweet corn can also be used in a more "fancy" setting. I use those same two ingredients, corn & butter, to make a luxurious p<span style="font-family: inherit;">ur<span style="background-color: white; color: #444444; line-height: 16px;">é</span>e t</span>hat goes great with all kinds of meats and seafoods. Scallops in particular work really well with slightly sweet garnishes, so that's what I use here. </div>
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Bacon wrapped scallops are kinda old-school, borderline tacky, but they are a clich<span style="background-color: white; color: #444444; line-height: 16px;">é</span> for a reason - they are so good. They're great on their own, served as an hors d'oeuvre, but they also work great as an appetizer at a sit-down dinner party. Add some potatoes and sauteed veggies, and this dish easily could work as a main course. The oven dried tomatoes bring a nice tartness to the dish that compliments the sweet popcorn flavour of the<span style="font-family: inherit;"> pur<span style="background-color: white; color: #444444; line-height: 16px;">ée.</span></span></div>
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Prep time: 30 minutes. Cooking time 30 minutes + 3hrs to dry the tomatoes Serves 4 </div>
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Ingredients:<br />
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12 large scallops<br />
12 strips of bacon<br />
1 pint cherry tomatoes<br />
2 tablespoon olive oil<br />
6 cobs fresh sweet corn<br />
55g (2oz) cold butter, cubed<br />
salt & pepper<br />
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Pre-heat oven to 220F<br />
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1. Slice all the cherry tomatoes in half and lay them skin-side down on a baking tray lined with parchment paper. Season with salt & pepper and drizzle with olive oil. Place in the oven at 220F to let dry. Check about once an hour. Once they are dry to the touch they are done. Will take between 2 - 3 hours depending on your oven.<br />
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2. Cut all the kennels off the corn and place them in a sauce-pot, cover with water and add 1 teaspoon salt. Bring to a boil, then reduce to a simmer. Let simmer until the kernels are very soft - about 30 minutes. Strain & reserve the cooking liquid. Puree the corn in a blender with 1 cup of the cooking water. While the corn is pureeing, add the butter one small cube at a time. Put the puree back on the stove and gently simmer until it reaches the desired thickness. It should have a texture simmer to applesauce. </div>
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3. Season the scallops with salt & pepper and them wrap then with bacon, using toothpicks to hold the bacon in place. Heat a small amount of vegetable oil in a frying pan and sear the scallops on all sides, starting with the bacon side at the seam. To check when they are done, use a thin knife to cut into the center of one scallop and touch the tip of the knife to your lip. If the knife is warm to the touch, they are done. Remove the toothpicks. </div>
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Tip: To get a proper sear on the scallops, they need to be spaced apart so that none are touching. They scallops can be fried in batches and kept warm in the oven at 220F with the cherry tomatoes</div>
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To serve: Place about 1/2 cup of corn pur<span style="background-color: white; color: #444444; line-height: 16px;">ée</span> on each plate, top with scallops and garnish with oven dried cherry tomatoes. <span style="background-color: white; color: #444444; line-height: 16px;"> </span></div>
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com1tag:blogger.com,1999:blog-753150385902375551.post-39973833315620075342013-08-09T14:04:00.000-04:002013-08-09T14:04:24.434-04:00Grilled Tofu Salad <div class="separator" style="clear: both; text-align: center;">
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I love grilling all sorts of things over an open flame. This recipe, like my like post, is meant to show that there are plenty of foods besides meat that can undergo great transformations on the grill. Poor, misunderstood tofu is just the kind of ingredients that really benefits from a kiss from an open flame. </div>
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While this salad is somewhat similar to the typical balsamic chicken salad that is on a lot of restaurant menus, I usually don`t like to treat tofu as if it`s simply a meat replacement. Often if you just substitute tofu into a recipe that calls for beef or chicken, you can be left with some pretty bland results. The secret is to treat tofu for what it is: a blank canvass, waiting to be filled in. That`s why I include a healthy amount of sesame oil and mirin in the marinade to round out the flavour. The balsamic sesame marinade also doubles as the salad dressing that you can try out on other salads. </div>
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<a href="http://4.bp.blogspot.com/--RhnCfskbVQ/UgHqHNn5GQI/AAAAAAAAB9o/7945fZjfOB4/s1600/grilled+tofu+salad+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://4.bp.blogspot.com/--RhnCfskbVQ/UgHqHNn5GQI/AAAAAAAAB9o/7945fZjfOB4/s400/grilled+tofu+salad+ingredients.jpg" width="400" /></a></div>
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prep time: 15 minutes + 1 hour resting time. Cooking time: 10 minutes. Serves 5. </div>
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Ingredients:</div>
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500g medium soft tofu</div>
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500g spinach</div>
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1 pint cherry tomatoes, cut in quarters</div>
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1 english cucumber, sliced</div>
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150g sunflower seeds </div>
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Marinade / Dressing</div>
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80 ml balsamic vinegar</div>
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60 ml mirin</div>
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60 ml sesame oil</div>
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150 ml olive oil</div>
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salt & pepper to taste</div>
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1. Whisk together all the ingredients in the marinade except for the olive oil, then slowly incorporate the oil in a slow steady stream, while whisking constantly. Set aside half the dressing for the salad and use the rest to marinate the tofu for at least one hour, or overnight.<br />
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2. Get the grill the very hot and the grill the tofu until nicely browned on each side, about 4 minutes per side. Slice the tofu into small wedges.<br />
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3. Toss the spinach, cucumbers, tomatoes & sunflower seeds in the dressing and dived into 5 bowls. Top each salad with slices of grilled tofu. Garnish with extra sunflower seeds.<br />
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com2tag:blogger.com,1999:blog-753150385902375551.post-13949866925735556242013-08-05T18:17:00.000-04:002013-08-05T18:17:21.735-04:00Grilled Fruit Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-E-8uaqnXzoo/UfKaakTw5QI/AAAAAAAAB8o/fzP3qjiJzx8/s1600/grilled+fruit+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://1.bp.blogspot.com/-E-8uaqnXzoo/UfKaakTw5QI/AAAAAAAAB8o/fzP3qjiJzx8/s400/grilled+fruit+salad.jpg" width="400" /></a></div>
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August is here, and with barbecue season now in full swing, it's time to break out the fruit salad. Instead of that regular mid-summer classic, here I offer you a twist: grilled fruit salad! It's amazing how just a quick grill over an open flame will completely transform the flavours of any summer fruit. You don't need to add any herbs or spices to get a deep rich flavour. Because this fruit salad is meant to be served warm, it works best as an accompaniment to any BBQ'ed dish. It goes great with ribs and is awesome with grilled chicken. </div>
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Stone fruit, such as peaches, nectarine & mango all work really well on the grill, but feel free to experiment with other fruits. One word of advice: try to choose fruit that is still slightly under ripe because they will hold together best on the grill. Cut the fruit into large pieces that will be easy to grill and then quickly chop the fruit into smaller pieces just before serving. If you are making a big batch for a lot of people, it's easiest to grill the fruit well in advance, then let it cool before chopping it up. When it's time to serve, gently warm the fruit in a sauce pot on the stove. </div>
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Prep time: 10 minutes. Cooking time 8 minutes, makes about 5 servings </div>
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<a href="http://3.bp.blogspot.com/-4Jm6aeVSiyo/UfKeIoncRyI/AAAAAAAAB84/sG8O-s0RPzI/s1600/grilled+fruit+salad+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="http://3.bp.blogspot.com/-4Jm6aeVSiyo/UfKeIoncRyI/AAAAAAAAB84/sG8O-s0RPzI/s400/grilled+fruit+salad+ingredients.jpg" width="400" /></a></div>
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Ingredients:</div>
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2 peaches</div>
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2 nectarines </div>
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1 mango</div>
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1 bunch red grapes</div>
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1 lemon</div>
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1. Cut the peaches & nectarines in quarters and remove the stone. Peel the mango and then slice down each side of the stone along the wider side of the fruit to make two large slices. Toss the fruit in a mixing bowl with 1 tablespoon olive oil and the juice of 1/2 a lemon.</div>
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2. Get the grill very hot and then grill the fruit on each side until nicely browned, about 4 minutes per side. </div>
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3. Remove the grapes from the stem and put them in a mixing bowl. Chop the warm fruit and toss in the mixing bowl with the grapes plus the juice from the remaining 1/2 lemon and 1 tablespoon olive oil. Serve warm as an accompaniment to ribs, grilled pork or chicken. </div>
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com5tag:blogger.com,1999:blog-753150385902375551.post-85107169282981227992013-07-09T01:01:00.002-04:002013-07-09T01:01:57.667-04:00Caprese Salad<div class="separator" style="clear: both; text-align: center;">
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This popular classic Italian salad is <i>almost </i>as ubiquitous at Italian restaurants as the ever present Ceasar salad. While I do loves me some Ceasar salad, Caprese has a freshness and lightness to it that just can't be beat. This blog is all about making restaurant style recipes at home, and this is one that's super easy to recreate at home. You don't need any fancy technique or equipment, just some top notch ingredients.<br />
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Like most of my favorite recipes, this one has a very short list of ingredients, so it's important that they are all top quality if you want your Caprese salad to really sing. Be sure to use <i>buffalo </i>mozzarella. Regular mozzarella (especially the cheaper varieties) can be too dense for this salad. Buffalo mozzarella has a very light, milky texture and it's flavour has a nice gentle zing that works so well in this recipe.<br />
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When choosing the basil, freshness is obviously key. You also want to look for a variety with leaves that are tender and more lightly flavoured than regular basil, because they work best served raw in salads like this one. <b>Fino verde basil </b>is a good choice. It is often found potted in earth at grocery store. When it comes to the choice of olive oil, go for a dark and rich extra virgin olive oil that has some good peppery notes to it. In a recipe with this few ingredients, even your choice of salt & pepper is important. Use a crunchy fleur-de-sel sea salt and freshly ground pepper.<br />
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As for the tomatoes, almost any variety works, so long as they are ripe and fresh. I found some nice vine-ripened tomatoes that were about the size of a ball of buffalo mozzarella. They made for a nice tight presentation, but you could just as easily use beefsteak or cherry tomatoes. Local tomatoes are just coming into season, so now is the time to take advantage of whatever is best at the market or coming from your own garden.<br />
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Prep time: 10 minutes. Serves 4.<br />
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1 lbs (454g) fresh tomatoes</div>
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8 oz (225g) buffalo mozzarella </div>
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1 bunch fresh basil</div>
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2 oz (60ml) extra virgin olive oil</div>
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"fleur de sel" sea salt</div>
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freshly ground black pepper</div>
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1. Slice the tomatoes in half and then use a paring knife to take out the green core. Cut the tomatoes into thick slices. Cut the buffalo mozzarella in half, then into slices about the same size as the tomatoes. </div>
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2. Gently toss the tomatoes and cheese in olive oil and season with fleur de sel and freshly ground black pepper. Arrange the tomatoes and cheese on 4 plates and garnish with a bit of extra olive oil, salt & pepper. Garnish with sliced basil and a few smaller leaves left whole. </div>
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com6tag:blogger.com,1999:blog-753150385902375551.post-16371038853402943032013-06-22T02:16:00.000-04:002013-06-22T02:16:08.005-04:00Portuguese Chicken <div class="separator" style="clear: both; text-align: center;">
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Montreal is lucky to have an amazing Portuguese neighborhood that filled with great little restaurants. There are many places where you can buy fantastic chicken sandwiches served in soft & chewy buns. Most places make both rotisserie and grilled varieties of the distinctive, chilly flavoured Portuguese chicken. The roasted chicken can be a bit tricky to perfect at home, but the grilled version is really easy to make. </div>
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I don't often buy boneless skinless chicken breasts, because the usually don't deliver much flavour-wise The marinade in this recipe packs a big punch, so they actually work great in this recipe. To get a good, flavourful char on the breast, you should make sure your grill is smoking hot. To ensure that the breasts don't dry out before the middle is fully cooked, I flatted out the breasts by butterflying them and then pounding them with a meat hammer. This way I can give each side a quick char and it's ready in minutes. </div>
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Grilled portuguese chicken is great on it's own, with a little potato salad, or in a sandwich with a Portuguese bun. </div>
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Prep time: 10 minutes + 2 hours rest. Cooking time: 10 minutes. Serves 6 </div>
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Ingredients:</div>
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6 chicken breasts</div>
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juice of 2 lemons</div>
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1/2 cup olive oil</div>
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1 tablespoon smoked paprika</div>
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2 tablespoons red chilli sauce (Piri Piri, Tabasco or Sriracha)</div>
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1. Butterfly each breast by slicing it most of the way down the middle without cutting it in half. Lay out the butterflied breasts on a layer of plastic wrap and then cover with a second layer of plastic wrap. Hammer the breasts until they are flat and even.<br />
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2. Place the chicken into a large, sealable plastic bag. Stir together all the ingredients in the marinade together in a mixing bowl and then pour the marinade into the bag with the chicken. Shake well and then store in the fridge for 2 hours, or overnight.<br />
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3. Heat the grill of hot as you can get it. Place the marinated chicken on the grill and cook each side until well charred, about 3-6 minutes per side depending of the strength or your grill. Slice one breast down the middle to ensure the meat is fully cooked. If it's still a bit pink, cook it for another 5 minutes on each side.Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com4tag:blogger.com,1999:blog-753150385902375551.post-46665516446953757652013-06-21T11:24:00.000-04:002013-06-21T11:24:06.384-04:00cucumber and fennel potato salad <div class="separator" style="clear: both; text-align: center;">
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Barbecue season is here, so it's good to have a potato salad recipe handy for any pot-luck dinners you might get invited to. It's even better to have a couple different recipes at your disposal so that you can fit the salad to the occasion. I often like to use sour cream and pickles in my potato salad, but that version can be a bit heavy. This recipe, with fresh cucumbers and fennel is nice and light and works really well with chicken or fish. </div>
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Prep time: 10 minutes. Cook time: 15 minutes. Serves 8</div>
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2 lbs waxy potatoes, peel & dice</div>
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1 large english cucumber, diced</div>
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1 large head of fennel, diced</div>
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1 bunch tarragon, chopped</div>
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1 1/2 cup homemade mayo</div>
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juice of 1 lemon</div>
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1. Boil the potatoes in salted water until they are easily crushed with a fork. Strain and then cool in the fridge.</div>
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2. In a mixing bowl, combine the mayo, lemon juice & tarragon. Add the potatoes, cucumber & fennel then season with salt & pepper. </div>
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com1tag:blogger.com,1999:blog-753150385902375551.post-88513846818166719122013-06-12T01:16:00.002-04:002013-06-12T01:21:21.075-04:00Lobster Thermidor<div class="separator" style="clear: both; text-align: center;">
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<b>Lobster Themidor</b> is a dish fit for a king. It's one of those rich, creamy French Classics that is just pure, unabashed opulence. You take a delicious, fatty lobster and smother it in creamy custard. Then, if that's not enough for you, you top it off with a layer of melted Brie or Gruyere cheese. Oh, la decandance!</div>
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<b> </b>Lobster Themidor was first made in Paris in 1894. It takes its name from a play about the French Revolution and the era in French history that followed, known affectionately as "The Terror". I love the irony that such a luxurious dish was named in honour of one of history's greatest class struggles. Lucky for you, lobster is relatively cheap and plentiful during the summer, and you don't need a king's riches for the eggs, cream and brandy that round out this recipe.</div>
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What you will need is a bit of time to spare. While lobster is significantly cheaper during the summer, they stuff don't exactly give it away, so its worth taking the time to make something really <i><b>wow</b> </i>with it. This is a fun recipe to try at home, because its one of those dishes that could easily cost you 45 bucks a plate in a restaurant, but you can recreate it at home for much less. </div>
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Making Lobster Thermidor is certainly a bit trickier that just making straight up boiled lobster, but with a little bit of care you should have no problem making something truly memorable. The key to success here is to get the cooking of the lobster bang on. What you will need to do is cook the lobsters as little as possible when you first boil them. You then add the lobster meat to the custard at the last minute and very gently finish the cooking, until the meat is soft and melting.<br />
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<b>Warning</b>: When you sneak a bite of that delicious lobster - poached in custard and drowning in rich, creamy cheese - you might feel the need to look over your shoulder to make sure there aren't any Revolutionaries coming to overthrow you. <br />
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Prep time: 30 minutes. Cooking time: 25 minutes Serves 2<br />
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2 whole lobsters (1.5 to 2 lbs each)</div>
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1 cup 35% cream</div>
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2 egg yolks</div>
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1/4 cup finely diced french shallot</div>
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1 clove garlic, finely diced</div>
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2 tablespoons butter</div>
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1 tablespoon dijon mustard</div>
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100g brie or camembert cheese </div>
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2 oz brandy</div>
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2 tablespoons chives, finely chopped </div>
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1 bunch swiss chard (optional)</div>
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1. Bring a large pot of salted water to a boil and cook the lobsters for 8 minutes. Transfer the lobsters to a large bowl of ice water. Remove the meat from the shell. Wash the body and tail shell from 1 lobster and reserve in the fridge. The lobster meat should still be a little undercooked at this point. You will finish cooking the meat inside the custard.</div>
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2. Heat 2 tablespoons butter in a medium sized sauce pot and sautée the garlic and onions until they just start to turn translucent. Add the brandy simmer on medium-low until almost completely reduced. Careful as it might catch fire. Have a lid handy to put out the fire if it doesn't go out by itself after a minute. </div>
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3. Gently heat 1 cup of 35% cream in a small saucepan and add a 1/4 cup of hot cream to the onions and garlic. Whisk in the eggs yolk, followed by the remaining hot cream. Continue whisking over low heat until the custard is thick enough to coat the back of a spoon. </div>
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4. Add the lobster meat and 2 tablespoons dijon mustard, then gently simmer on low heat until the lobster is fully cooked, about 3 minutes. Add 1 tablespoon chives. </div>
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5. Spoon the lobster mix into the reserved lobster shell. I like to put all the meat from each lobster into just one half shell so that it looks extra heaping. Top each stuffed lobster with thin slices of brie cheese and then place under the broiler. Broil on high heat until the cheese is well browned.<br />
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6. Place the swiss chard in a large pot with 1 tablespoon butter and 2 tablespoons water. Cook on medium high until the leaves are wilted then season with salt & pepper. Strain the swish chard and then place a mound in the center on 2 plates. Place one lobster thermidor on each pile of swiss chard and then garnish with fresh chives.<br />
<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com10tag:blogger.com,1999:blog-753150385902375551.post-58378828325705818212013-05-08T01:44:00.000-04:002013-05-17T02:13:23.676-04:00Smoked Salmon Blinis <div class="separator" style="clear: both; text-align: center;">
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This little canape is one of those go-to classics in my repertoire that I often rely on when I need a known crowd pleaser for a cocktail party. The weather has been bright and sunny lately, and this canape is perfect for the season because it is so light and fresh. </div>
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There are many different variations on the classic blini, which is basically just a savory pancake. Some recipes call for yeast, but here I just use baking soda as my leavening agent. Using yeast adds an interesting earthy flavour to the blinis, but using baking soda is just plain easier. </div>
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Many recipes that you will find for blinis call for potatoes, which you can easily work into this recipe. Simply boil the potatoes until a knife easily runs through them and then either mash them while they are hot for a smooth result or let them cool and then grate them for a more chunky texture. Either way, you don't need to alter the blini batter in this recipe. Just mix the potatoes into the batter and fry normally. Like in yeast leaven blinis, the potatoes add a nice earthy note, but I chose to leave them out of this recipe to keep things light. </div>
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Any good quality smoked salmon works fine for this recipe, but if you're feeling ambitious, I really recommend that you try my recipe for<a href="http://derekskitchen.blogspot.ca/2012/03/homemade-smoked-salmon.html"> homemade smoked salmon</a>. Spring is the perfect time to try out making your own smoked salmon, because it's important that the salmon stays cold while you smoke it. A cool spring or early summer evening is the perfect time to get those wood chips smoldering. </div>
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Prep time: 15 minutes + 10 minutes rest time. Cook time: 10 minutes. Makes 24 canapes.</div>
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<a href="http://1.bp.blogspot.com/-E8Za69L3lgM/UYnXW9EMFaI/AAAAAAAAB4U/reLsJYnK5Z0/s1600/smoked+salmon+blini+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="http://1.bp.blogspot.com/-E8Za69L3lgM/UYnXW9EMFaI/AAAAAAAAB4U/reLsJYnK5Z0/s400/smoked+salmon+blini+ingredients.jpg" width="400" /></a></div>
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Ingredients:<br />
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350g <a href="http://derekskitchen.blogspot.ca/2012/03/homemade-smoked-salmon.html">smoked salmon</a><br />
3 tablespoons fresh chives, finely chopped<br />
2 tablespoons fresh dill, finely chopped<br />
juice of 1 lemon<br />
1 cup sour cream<br />
2 cups flour<br />
2 eggs<br />
2 cups milk<br />
1 tablespoon baking soda<br />
2 pinches salt<br />
3 tablespoons butter<br />
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1. To make the dill sour cream, mix together the sour cream, dill & lemon juice with a pinch of salt. Let rest in the fridge while you make the blinis, to allow the flavours to marry.<br />
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2. To make the blini batter: in a mixing bowl, stir the baking soda into the flour along with a pinch of salt. Make a well in the flour and add the two eggs. Use a fork to beat the eggs and then incorporate into the flour. Add the milk and stir all the ingredients together without overworking the batter. It is ok if it the batter is a bit lumpy - overworking the batter will make the blinis tough & chewy. Stir in 2 tablespoons fresh chives and set aside for 10 minutes in a cool place to allow the baking soda to activate.<br />
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3. Heat 1 tablespoon of butter in a non-stick frying pan on medium-high heat. Spoon the batter into the pan - about 1 heaping tablespoon for each blinis. Cook until nicely browned on one side, about 3 minutes and then flip and brown the other side, about 2 minutes more. Fry the blinis in batches and keep in a warm place until you have made 24.<br />
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4. Top each blini with a small slice of smoked salmon, a dollop of dill sour cream and garnish with fresh chives. Serve at room temperature.<br />
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<a href="http://4.bp.blogspot.com/-I1n-3IFFCd0/UYnkuz2gHcI/AAAAAAAAB4s/l2ou3XZUM_w/s1600/smoked+salmon+on+blinis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://4.bp.blogspot.com/-I1n-3IFFCd0/UYnkuz2gHcI/AAAAAAAAB4s/l2ou3XZUM_w/s400/smoked+salmon+on+blinis.jpg" width="400" /></a></div>
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com4tag:blogger.com,1999:blog-753150385902375551.post-27317143485085925482013-04-27T03:16:00.001-04:002013-04-27T03:16:31.042-04:00Crab Salad with Grilled Asparagus <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0772z3nvPsM/UXtuLZr2WeI/AAAAAAAAB3M/XKMC-4P4FRQ/s1600/crab+salad+with+grilled+asparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="http://3.bp.blogspot.com/-0772z3nvPsM/UXtuLZr2WeI/AAAAAAAAB3M/XKMC-4P4FRQ/s400/crab+salad+with+grilled+asparagus.jpg" width="400" /></a></div>
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Spring is finally in full swing and great local Quebec products are showing up all over the markets. Crab is easily one of my favorite foods. That's why fresh snow crab, pulled straight from the Atlantic, is a pretty exciting sight to me. Local asparagus is just coming into season too here in Quebec, which is perfect timing, because asparagus just happens to be a perfect match for crab. </div>
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When you are dealing with ingredients as beautiful and fresh as these, you want to dress them up as little as possible. Just let their natural flavour shine. The only dressing I use for this salad is olive oil and lemon juice. The only seasoning is salt and pepper with a bit of fresh dill. Yet this dish still packs a flavour punch, all thanks the grilled asparagus and that amazing snow crab. A little sprinkling of grated hard boiled eggs adds a bit of buttery texture to the salad.<br />
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Prep time: 15 minutes. Cook time: 15 minutes. Serves 4<br />
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Ingredients</div>
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4 snow crab sections (2 whole crabs)</div>
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2 bunches asparagus</div>
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2 eggs</div>
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5 tablespoons extra virgin olive oil</div>
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juice of 1 lemon</div>
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1/2 bunch fresh dill</div>
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sea salt & freshly ground black pepper</div>
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1. To prepare the crab, cut a slit along the edge of each leg and use the knife to slide the meat out. Cut the body in half and use a fork to remove the meat there. Crack each claw's shell in half and then remove the bottom part and leave the meat in the shell. Toss the crab meat in 4 tablespoons extra virgin olive oil and the juice of one lemon. Season with a bit of chopped dill, sea salt & freshly ground black pepper. Keep refrigerated.</div>
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2. Cook the eggs in salted water until they are hard boiled. Chill the eggs in ice water, peel and then separate the yolks from the whites. Use the fine side of a box grater or a Microplane to grate the eggs. </div>
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Tip: To avoid having any nasty gray edges on the yolks that can come from overcooking the eggs, I never let the water get to a rolling boil. I keep the water around the temperature of hot coffee. The eggs take longer (about 12 - 15 minutes) but the texture of both the yolks and the white are softer and more buttery when cooked gently. </div>
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<a href="http://3.bp.blogspot.com/-w7zVMusSqkA/UXt54bdw24I/AAAAAAAAB30/ysJqceFhSHU/s1600/grilled+asparagus.jpg" imageanchor="1"><img border="0" height="306" src="http://3.bp.blogspot.com/-w7zVMusSqkA/UXt54bdw24I/AAAAAAAAB30/ysJqceFhSHU/s320/grilled+asparagus.jpg" width="400" /></a></div>
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3. Blanch the asparagus in boiling salted water for just under 1 minute. Toss in olive oil, salt & pepper and then grill on high heat until just browned.<br />
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4. Divide the asparagus among 4 plates, top with crab salad, crab claw & grated egg. Drizzle a bit of extra virgin olive oil over each plate.<br />
<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com2tag:blogger.com,1999:blog-753150385902375551.post-86421899666228821352013-04-15T20:02:00.000-04:002013-04-15T20:02:45.019-04:00Gnocchi with Sage Butter<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-YbBm2yWwFtY/UWx3tnMltlI/AAAAAAAAB0g/rU_aexo4IwQ/s1600/gnocchi+with+sage+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="http://2.bp.blogspot.com/-YbBm2yWwFtY/UWx3tnMltlI/AAAAAAAAB0g/rU_aexo4IwQ/s400/gnocchi+with+sage+butter.jpg" width="400" /></a></div>
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If you take the time to make the <a href="http://derekskitchen.blogspot.ca/2013/04/homemade-gnocchi.html">homemade gnocchi</a> from my previous post, this simple dish is a perfect vehicle to show off your hard work. A rich coating of butterperfectly complements the gnocchi's soft, melting texture and the flavour of the sage is a perfect match for the potato pasta.<br />
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<span style="font-family: inherit;"> Gnocchi works well with simple sauces, and this one is about as simple as it gets. It only has 3 ingredients: sage, butter & water. What makes the difference between a good butter sauce and a great one is technique. Like in a <i><b>beurre blanc</b>, </i>the base of this sauce is a <i><b>b</b></i></span><i><b>eurre monté</b></i><span style="font-family: inherit;">. To make a b</span>eurre monté, you gently melt butter in a hot liquid one cube at a time so that it doesn't break and become greasy. In a beurre blanc you would typically use reduced white wine or vinegar. For this sauce I simply use some of the water that the gnocchi was cooked in. <br />
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To give the dish an extra bit of texture, I fry some sage leaves for garnish. The crispness of the fried sage brings a nice counterbalance to the soft gnocchi and makes for an elegant presentation. Sage holds ups well to frying and the process helps bring out its earthy flavour. Fried sage leaves are a great garnish for all kinds of dishes, particularly poultry.<br />
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Prep time: 10 minutes. Cooking time 15 minutes. Serves 5.<br />
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<a href="http://4.bp.blogspot.com/-qXO4TFoC2qk/UWyBkjoeMyI/AAAAAAAAB0o/Md4Db0_eda4/s1600/gnocchi+with+sage+butter+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="http://4.bp.blogspot.com/-qXO4TFoC2qk/UWyBkjoeMyI/AAAAAAAAB0o/Md4Db0_eda4/s400/gnocchi+with+sage+butter+ingredients.jpg" width="400" /></a></div>
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Ingredients</div>
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2 lbs (900g)<a href="http://derekskitchen.blogspot.ca/2013/04/homemade-gnocchi.html"> homemade gnocchi</a></div>
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1 bunch fresh sage</div>
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1/4 lbs (115g) cold butter, cubed </div>
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2 cups vegetable oil (for frying)</div>
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1. Heat the vegetable oil to 300F in a small pot equipped with a deep fry thermometer. Cut half the leaves from the bunch of sage, choosing a mix of both the biggest and the smallest leaves. Fry the sage a few leaves at a time until they are crisp and have almost stopped bubbling. Transfer the fried sage to a baking tray lined with paper towel and set aside to dry. </div>
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<a href="http://2.bp.blogspot.com/-RnB-LAygDt4/UWyIn1s_CqI/AAAAAAAAB0w/lk_kKzcWVhg/s1600/fried+sage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="http://2.bp.blogspot.com/-RnB-LAygDt4/UWyIn1s_CqI/AAAAAAAAB0w/lk_kKzcWVhg/s400/fried+sage.jpg" width="400" /></a></div>
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2. Bring a large pot of salted water to a boil and then cook the gnocchi until it floats to the top of the pot. If you are using frozen gnocchi, don't defrost it first - add it to the boiling water while it is still frozen. Fresh gnocchi will be ready in about 3 minutes, frozen gnocchi will take about 2 minutes more. Strain the gnocchi and reserve 1/2 cup of the cooking water. Toss the gnocchi with a knob of butter and keep it in a warm place while you make the sauce. </div>
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3. Finely chop the remaining sage. In a large pot or frying pan, gently heat the reserved cooking water to the temperature of hot coffee. Tilt the pan so that the water collects in one side and whisk in the cold butter, one cube at a time. Add the sage and let the sauce rest for 5 minutes to allow the flavour to infuse. </div>
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4. Add the cooked gnocchi to the butter sauce and toss over gentle heat for 2 minutes. Divide the gnocchi among 5 bowls and top with fried sage. </div>
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<a href="http://3.bp.blogspot.com/-_orJcxIi94k/UWyNHI2wDDI/AAAAAAAAB1E/MbzLcU5fjJ4/s1600/gnocchi+with+sage+butter+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="http://3.bp.blogspot.com/-_orJcxIi94k/UWyNHI2wDDI/AAAAAAAAB1E/MbzLcU5fjJ4/s400/gnocchi+with+sage+butter+recipe.jpg" width="400" /></a></div>
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<br />Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com3tag:blogger.com,1999:blog-753150385902375551.post-13491997359594382382013-04-04T18:57:00.000-04:002013-04-04T18:57:09.664-04:00Homemade gnocchi<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-8dlQ2-2qDzI/UVEIFTIi7XI/AAAAAAAAByM/qQDO55v7DBI/s1600/homemade+gnocchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="http://1.bp.blogspot.com/-8dlQ2-2qDzI/UVEIFTIi7XI/AAAAAAAAByM/qQDO55v7DBI/s400/homemade+gnocchi.jpg" width="400" /></a></div>
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Making gnocchi is one of my favorite jobs to do a work. In fact, with some good classical music playing in the background, it doesn't feel like work at all. The big payoff is that once you invest an afternoon in making gnocchi, you can have plently of quick meals ready for you anytime in the freezer. </div>
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This recipe makes enough gnocchi for several portions, so you can easily freeze half and save it for another time. You could also make a double batch and really stock up your freezer for several meals. If you do make a double batch, only mix the ingredients together for one recipe at a time, because the dough can get soggy if it sits too long. You can cook & puree all the potatoes at once, and then mix each recipe just before you roll and cut it. </div>
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Always spread the gnocchi out on a tray before putting them in the freezer so that they don't stick together. Once the gnocchi are frozen, you can put them in bags so that they take up less space. </div>
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Homemade gnocchi work best with really simple garnishes. I like to just toss them in olive oil with diced tomatoes and basil. They're also great with in a cream sauce with bacon. I'll be posting a recipe soon for a really simple sage butter gnocchi that takes minutes to prepare. </div>
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Prep time: 1 hour Yields about 8 portions</div>
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<a href="http://3.bp.blogspot.com/-kzl4LY09BdU/UVEuY1h-fnI/AAAAAAAAByc/LRM82o9FLiU/s1600/gnocchi+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://3.bp.blogspot.com/-kzl4LY09BdU/UVEuY1h-fnI/AAAAAAAAByc/LRM82o9FLiU/s400/gnocchi+ingredients.jpg" width="400" /></a></div>
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Ingredients:</div>
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1 kg potatoes (roughly 3 large potatoes)</div>
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2 whole eggs + 1 yolk</div>
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3 cups flour</div>
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salt & pepper</div>
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Pre-heat the oven to 400F<br />
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1. Lay the potatoes on a baking tray and bake uncovered until a knife passes easily through them, about 1 hour.<br />
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2. While they are still hot, peel the potatoes and then mash them. To peel hot potatoes, hold the potato in a small kitchen towel and use a paring knife to remove the skin. A potato ricer is the ideal too to puree the potatoes, but a traditional masher works fine - just make sure there are no lumps in the mash. Spread the mash out on a baking tray and allow it to cool - first for a couple of minutes on the counter, then for about 10 minutes more in the fridge.<br />
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3. Dust a large work surface with a generous amount of flour and then place the mashed potatoes down on the flour. Add 2 1/4 cups flour and a bit of salt and pepper and gently mix it into the potatoes. Make a well in the top and drop in the 2 eggs and 1 yolk. Use a fork to break up the yolks and whisk the eggs a bit. Use your hands to mix the eggs into the dough. Continue to add flour a bit more at a time until the dough is dry enough to for a ball. The total amount of flour needed will vary according to the moisture content of the potatoes you use.<br />
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4. Knead the dough for a good 5 - 10 minutes. Don't worry too much about over-working the dough. A well kneaded dough will make gnocchis that are soft, yet still have some texture to them. My trick to tell if the dough is ready is to give it a good solid punch. When the dough has a bit of resistance and springiness to it, it is ready to be rolled & cut.<br />
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5. Divide the dough into 6 balls and roll each one into long strips and then cut the strips into 3/4" (2cm) pieces. Transfer the gnocchi to a floured tray in one even layer. Cook in boiling water until they float to the top, about 3 minutes. Use a bowl a ice water to chill the gnocchi if you don't intend to use them right away. <br />
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*Gnocchi can be frozen pre-cooked or raw. Freeze the gnocchis laid out individually on a floured tray that has been wrapped in plastic before transferring them to bags or sealable containers.<br />
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Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com3tag:blogger.com,1999:blog-753150385902375551.post-49933327987083896442013-03-11T19:59:00.002-04:002013-03-11T19:59:36.578-04:00Oysters Rockefeller<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-8Gyzk4zTxnI/UT5vwRpU0UI/AAAAAAAABxw/222ZGi1r0VY/s1600/oysters+rockefeller.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="http://1.bp.blogspot.com/-8Gyzk4zTxnI/UT5vwRpU0UI/AAAAAAAABxw/222ZGi1r0VY/s400/oysters+rockefeller.jpg" width="400" /></a></div>
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I am a true oyster aficionado. I adore their salty, briny ocean flavor. I also love the whole sub-culture that is built around this humble little bivalve. Over the years I've gone to a few oyster festivals & shucking competitions and let me tell you they are a freakin' ball. The people who devote their lives to this mollusk - be they farmers or professional shuckers - tend to be intense individuals with a real passion for what they do. Most oyster enthusiasts will tell you that the only way to eat them is raw, with maybe a little bit of lemon or mignonette, but I beg to differ. Yes, I love eating oysters naked & raw, but sometimes I like to dress them up a bit. </div>
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There's lots of fun ways to serve oysters hot and this is for sure my favorite. Oysters Rockefeller is about as old-school as an American recipe gets. They were invented at Antoine's restaurant in New Orleans in 1899. Wikipeadia has a great article about this dish's illustrious/mysterious background if your feel inclined to learn about a piece of North American culinary history.</div>
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My personal recipe for Oysters Rockefeller diverges pretty far from the original, but that doesn't bother me because I've been making them this way for years and I love the way they taste. One of the greatest compliments I've ever received in my culinary career came from an old man who took the time to walk into the kitchen to tell me that he's tried all kinds of Oyster Rockefeller - including the originals at Antoine's - and mine were the best he's had. Blush. I guess you'll have to try this recipe and see for yourself. </div>
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Chef Wikipedia tells me that the original recipe doesn't actually contain any spinach - apparently it's mostly parsley along with some other herbs - but I like it with spinach, so there. As for the booze, Pernod is traditional (and delicious) but white wine works too if that's what you happen to already have on hand. There is also no cheese or bacon in Antoine's Oyster Rockefeller, but as I think I've made pretty clear by now, I'm not out to recreate the original. To some people cheese with seafood is a bit taboo, but trust me, the combination here of bacon, rich cheese sauce and oysters is pure luxury. </div>
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Yeilds 12 Oysters Rockefeller. Prep time: 20 minutes. Cooking time 10 minutes. </div>
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<a href="http://4.bp.blogspot.com/-WCE6Lu9hfZw/UTa3H5jgYZI/AAAAAAAABwc/zyxPxe3BL6k/s1600/oysters+rockefeller+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-WCE6Lu9hfZw/UTa3H5jgYZI/AAAAAAAABwc/zyxPxe3BL6k/s400/oysters+rockefeller+ingredients.jpg" width="400" /></a></div>
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Ingredients:<br />
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12 small-medium sized fresh oysters<br />
50g bacon<br />
50g Swiss cheese (Gruyere or Emental) half grated & half thinly sliced<br />
3 cups fresh spinach<br />
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1 cup heavy cream (35%)<br />
1 clove garlic, finely diced<br />
1/4 cup onion, finely diced<br />
2 tablespoons butter<br />
1 oz Pernod <b>or</b> 1/2 cup white wine<br />
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1. To make the cheese sauce: melt 1tbs butter in a small sauce pan and then saute the onions until the are just translucent. Add the garlic and saute for one minute more. Deglaze with Pernod or white wine and let simmer until most of the liquid has evaporated. Add the cream and let simmer until reduced by 1/3. Add 25g grated Swiss cheese to the sauce, a bit a a time, whisking constantly. <br />
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2. Place the spinach with 1 tbs butter and 1/4 cup water in a covered pot and cook on medium heat until the spinach is very soft. Transfer the spinach to a strainer lined with paper towel. Place another layer of paper towel over the spinach and press down to remove the excess water. Roughly chop the spinach and then mix it into the cheese sauce.<br />
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3. Carefully shuck the oysters & place the meat in a strainer. Wash the shells. Line a baking tray with coarse salt and set the washed shells in the salt, then return the oysters to their shells. Place a dollop of creamed spinach on each oyster, followed by a few bacon bits and a slice of Swiss cheese. </div>
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4. Place the oysters under a broiler until the cheese is melted and just starts to brown. Oysters Rockefeller can be made up to 3 hours ahead of time and kept in the fridge. Warm any Oysters Rockfeller that have been kept in the fridge in an oven pre-heated to 300F for 5 minutes before broiling to make sure the centers are hot.<br />
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Derek Bockinghttp://www.blogger.com/profile/15872379288922343526noreply@blogger.com5