Onion Mushroom Gratin

 

Wanting something comforting and creamy to accompany rather plain chicken, I sauteed onions until soft, quickly fried onions in another pan and came up with this recipe that my husband and I enjoyed very much. Easy to make ahead and let sit in the fridge for a day or two before baking. 

Onion Mushroom Gratin

3 medium-large onions, sliced 1/8 - 1/4 inch thick (about 3 cups)

10-12 mushrooms, sliced (about 1-1/2 cups)

2 Tablespoons butter, divided

2 Tablespoons olive oil, divided

1 teaspoon dried thyme

1/2 - 1 teaspoon salt (to taste)

2 - 3 Tablespoons heavy cream

1 cup grated Swiss cheese

2 Tablespoons grated Parmesan

Heat half of the butter and olive in a heavy skillet over medium low heat. Add the onions and saute, letting them slowly soften and sweeten. This should take a good 15-20 minutes. They should not get too brown, but a little caramelization is good. 

In another skillet, heat the other half of the butter and oil over medium high heat. Add the mushrooms and saute quickly, letting them brown a little before turning them. 

Add the mushrooms to the onions along with the thyme and salt. Stir in the heavy cream and grated Swiss cheese. Pour into a gratin dish. Sprinkle with the Parmesan and bake at 400 degrees for 10-15 minutes or until bubbly. 

Butternut Squash "Lasagne"

 

This meatless and gluten-free main dish was a hit when my sister and her husband visited a couple of weeks ago. Although the recipe, as I've written it below, does have gluten flour as the thickener, I used cornstarch when they were here. 

There are a number of steps, but it's a dish that can be made ahead and frozen. I thawed it (mostly) before baking. Creamy and satisfying, and loaded with vegetables. 

The squash is cooked before assembling the dish so the water has been removed and the dish will not ooze liquid when cut. 

Butternut Squash "Lasagne"

For the squash

1 very large, or 2 medium butternut squash, peeled. Note: I look for squash that have a very long neck as it makes it easier to get the pieces needed for the recipe.

1-2 Tablespoons olive oil

Preheat oven to 400 degrees. Peel the squash. Cut off the bulbous end, halve it and scrape out the seeds. I found that I didn't need this part and saved it for another day. 

Slice the remainder of the squash into long wide strips, about 1/2 inch thick. It's helpful to stand the squash on an end and slice downwards. You can also cut the squash into 1/2 inch thick rounds, but this won't fill the pan quite as smoothly.

Place the squash slices on a baking sheet and brush lightly with olive oil. Turn and brush with oil again. Bake for 20-30 minutes until tender. Remove from oven and cool. 

For the sauce

1/4 cup butter

1/2 cup flour 

2 1/2 cups milk

1/2 cup white wine or vegetable/chicken broth

1 cup grated Parmesan cheese

1/4 teaspoon salt, 1/4 teaspoon ground nutmeg

Melt the butter in a saucepan. Add the flour and stir to combine. Cook for a minute or so, stirring constantly. Add the milk and wine. Whisk over medium heat until the sauce thickens and boils. Remove from heat and add the cheese, salt and nutmeg. Set aside.

For the onion/mushroom layer

1 Tablespoon olive oil

1 medium onion, peeled, quartered and thinly sliced

200 grams (8 oz) mushrooms, coarsely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1/4 teaspoon salt

Heat the oil in a skillet. Add the onion and saute until mostly tender. Add the mushrooms, garlic, and oregano. Continue to cook and stir until the mixture is soft and cooked through. Add the salt. Set aside.

For the ricotta mixture

1 package frozen chopped spinach, thawed and liquid squeezed out

1 cup ricotta cheese

1 egg

1/4 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients. Set aside.

To layer the dish:

In a 7 x 11 baking dish, thinly spread 1/3 cup of the sauce. Lay one layer of butternut squash over, filling the dish as much as possible. Add half of the ricotta/spinach mixture and all of the mushroom/onion mixture. Cover with half of the remaining sauce. 

Add another layer of squash slices, the remaining ricotta/spinach mixture and finally, the remaining sauce. 

Sprinkle with 3/4 cup of grated mozzarella cheese. 

Cover with foil and bake at 400 degrees for about 45 minutes, or until bubbly. Uncover and bake another 10-15 minutes until the top is browned.

Let cool for 10-15 minutes before cutting.

Balsamic Roasted Vegetables

Several years ago a co-worker brought a similar dish to a potluck. It's a bit of a different twist on roasted vegetables. A balsamic vinaigrette is poured over the vegetables before they are roasted, resulting in more depth of flavour. This dish is great warm, cold, or hot. I'm planning on taking it on a camping trip soon.

The amounts given here are generous and will serve 8 - 10 people. Add or subtract vegetables as you like. I think butternut squash, sweet potatoes, yellow summer squash or mushrooms would be fine additions. You may have to adjust the baking times depending on the vegetables chosen.

Balsamic Roasted Vegetables

2 medium sized zucchini, ends trimmed and cut into a 1 inch dice
2 medium eggplant, peeled and cut into a 1 inch dice
1 large red or white onion, cut into a 1/4 inch dice
2 sweet red bell peppers, cut into 1/2 inch dice
2/3 cup olive oil
1/3 cup balsamic vinegar
2-3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
fresh basil or parsley

Combine the zucchini, eggplant, onion and peppers in a large bowl. 

Whisk together the olive oil, balsamic vinegar, garlic, salt and pepper. Pour over the vegetables. Hold about 1/4 cup back, for dressing the vegetables later, if desired. Use enough to coat the vegetables, but they shouldn't be sitting in a puddle of dressing

Spread on two rimmed baking sheets. Roast at 450 degrees Fahrenheit for 20 minutes, then stir and continue roasting 10-15 minutes. The vegetables should be lightly browned and beginning to caramelize around the edges. 

Cool. Add 1-2 Tablespoons of fresh minced parsley or julienned basil just before serving.  
 

Green Beans with Sage and Bacon

My garden is bursting with green beans these days. I'm freezing a lot of them for soups and stews in the winter, and we're looking for new ways to eat them fresh, too. Bacon is always good with green beans, and I wondered about trying sage with them, since my sage bush is enormous. I think they marry well - the brightness of crisp tender beans plus salty bacon plus earthy sage - with a little onion added in. 

Green Beans with Sage and Bacon

Green beans, tailed and tipped - about 3 cups
4 slices bacon
1 Tablespoon olive oil
1 small onion, finely diced (about 1/4 cup or less)
1 Tablespoon minced fresh sage
salt and pepper to taste

Place the beans in a saucepan and cover with a little water. Salt and bring to a boil, covered. Simmer until barely tender and still bright green. The younger the beans, the less time it will take. 
Meanwhile, cook the bacon slices until crisp. Remove from the pan and let drain on paper towel.
In a small skillet, heat the olive oil and add the onions. Saute until softened. Add the sage and saute for a few minutes until the mixture is fragrant. 
Combine all ingredients and season to taste.

Eggplant and Kale Bake

Wow, I've been away from this blog for quite awhile. It's not that I haven't been cooking! 

This recipe is a little of this and a little of that, making it up as I went along. But the result was really good - a meatless entrée that filled our tummies with satisfying goodness. Rich tomato sauce, eggplant slices with a bit of kale from the garden and cheese in between, topped with a little more cheese - who needs meat? 

There are a few steps to this recipe, especially if you make your own tomato sauce, which I did. I won't give you a recipe for that, I'm sure everyone has their favorite. It should be a nice thick chunky sauce, whether you buy it in a jar or cook it up yourself and fill the kitchen with delectable fragrance. But the recipe can be made ahead, and even frozen for future baking.

Eggplant and Kale Bake

1 large eggplant, washed, sliced crosswise in 1/2 inch slices

olive oil

salt, pepper

2 cups of washed, coarsely chopped kale (Spinach or Swiss chard would also work)

2-3 cups of thick tomato sauce

1 cup fresh cheese (ricotta) I used a fresh cheese from Little Qualicum Cheeseworks, just down the road)

1 egg

1/2 cup freshly grated Parmesan cheese

1 tsp dried oregano

1 tsp dried basil

1 cup grated Monterey Jack cheese (or Fontina)

Brush both sides of the eggplant slices with olive oil. Place them in a single layer on an oiled baking sheet. Sprinkle with salt and pepper. Bake at 400 degrees until tender, turning them over once. This will take 20-30 minutes in total.

Bring a pot of salted water to a boil. Drop in the kale and simmer for 10-15 minutes until tender. Drain well. Cool. Press out any remaining water.

Combine the fresh cheese, kale, egg, Parmesan cheese, oregano and basil until well mixed.

In an 8 inch square baking pan, spread 1/2 cup tomato sauce. Place slices of eggplant over to cover. Top with 1/2 of the kale cheese mixture. Spoon 1/2 - 3/4 cup of the tomato sauce over. Repeat layers. Top with a final layer of eggplant slices and the remaining tomato sauce. Sprinkle with the grated Monterey Jack cheese.

Bake at 350 degrees for 30 minutes or until bubbly and hot throughout.

Makes four generous servings.  

Squash and Green Beans

Faced with an abundance of crookneck squash, I came up with this recipe that includes a few green beans, red onion, and a balsamic vinegar and fresh basil finish. It's mellow and goes with almost anything.

Squash and Green Beans

1 medium crookneck squash, seeded and cut into bite-sized pieces

1-2 cups green beans, tipped and cut into 1-inch lengths

1/4 of a large red onion

1 Tablespoon olive oil

1/2 cup chicken broth (or water)

1-2 Tablespoons balsamic vinegar

1/4 cup sliced fresh basil leaves

salt and pepper to taste

Heat the olive oil in a skillet and sauté the onions for about 1 minute. Add the squash and green beans. Continue sautéeing for 1-2 minutes. Add the chicken broth, cover and simmer 5-10 minutes or until tender crisp. Uncover the skillet and let the mixture simmer until almost all of the liquid is gone. Add the balsamic vinegar, season to taste. Just before serving, sprinkle with fresh basil.

Roasted Cauliflower with Raisins and Capers

I found this recipe in the French Women Don't Get Fat Cookbook about 2 weeks ago and have made it twice already. Mellow cauliflower, a little sweet, a little salt and a bit of crunch add up to something that tickles the taste buds in a very satisfying way. It's good hot or at room temperature. I've altered the recipe slightly, cutting down on the olive oil, and substituting sunflower seeds for the pine nuts.

1/3 cup raisins 

2 Tablespoons red wine vinegar

1 large head cauliflower, trimmed and cut into small florets

3 Tablespoons olive oil

salt and freshly ground black pepper

1 Tablespoon capers, drained and slightly chopped (or leave whole)

3 Tablespoons roasted, unsalted sunflower seeds (or pine nuts)

1 Tablespoon finely chopped parsley

Preheat the oven to 400 degrees.

Combine the raisins and vinegar in a small bowl and allow the raisins to plump for about 30 minutes. 

Place the cauliflower florets on a baking sheet and drizzle with about 2 Tablespoons of the olive oil. Season to taste and roast in the oven for 25 minutes, turning occasionally. It may not take this long - watch for browning.

In a medium bowl, combine the raisins, along with the vinegar, capers, sunflower seeds and remaining olive oil. Season lightly.

Remove the baking sheet from the oven and pour the raisin-caper mixture over the cauliflower, tossing gently. Return the baking sheet to the oven and continue roasting for an additional 15 minutes or until the cauliflower is tender and caramelized. Remove from the oven, place in a bowl and sprinkle with parsley. 

Eggplant Mushroom Stacks

Eggplant is one vegetable I never tasted until well into adulthood. But since discovering it I appreciate its versatility. And fortunately my family has adventurous taste buds and will try just about anything. 


These are easy to put together, add character to a plate, and have a mellow, warm taste that fit today's snowy weather. I think the parsley, or another fresh herb, is indispensable to the dish, adding a fresh element to the mellow flavors. My husband might disagree a little, but he doesn't complain.


Eggplant Mushroom Stacks


1 medium eggplant, washed, ends trimmed, and cut into 1/2-3/4 inch slices
olive oil
salt and pepper
1-1/2 cups thickly sliced mushrooms
2 Tablespoons butter
2 green onions, sliced
2 Tablespoons white wine or chicken broth
1 teaspoon Dijon mustard
1/4 cup freshly grated Parmesan cheese
2 Tablespoons chopped parsley


Preheat oven to 400 degrees. Brush olive oil on both sides of the eggplant slices. Place them on a rimmed baking sheet in a single layer. Sprinkle the tops with salt and pepper. Bake eggplant for 10 - 15 minutes on one side, then flip over and continue baking another 10 - 15 minutes until very tender. 


While the eggplant bakes, melt the butter and 2 Tablespoons olive oil in a skillet. Heat to medium high and add the mushrooms. Let them cook without stirring for 1-2 minutes so that they brown a bit. Add the green onions, stir and continue sautéing until the mushrooms have released their liquid. 


Push the mushrooms to one side of the pan and add the white wine or chicken broth and mustard. Whisk vigorously, combining the wine and mustard, scraping up any bits from the bottom of the skillet. Then stir the mushrooms into the liquid and cook over high heat until most of the liquid is evaporated.


When the eggplant is baked, pile the mushrooms onto each slice. Sprinkle with Parmesan cheese and return to the oven for about 5 minutes. Place on a serving platter and toss parsley over.

Kale with Garlic and Blue Cheese

Kale is one of those pretty vegetables, all curly and deep green. It's surprisingly versatile, but we like it best simply sautéed, with seasonings and a bit of cheese, then baked for a few minutes. It makes a nice accompaniment to almost any dish - tonight it was bacon wrapped chicken with a balsamic marmalade glaze. That recipe needs more tweaking before putting it on the blog. So for now, it's just the kale.

Kale with Garlic and Blue Cheese

1 bunch kale, washed, stems removed and coarsely chopped

1 Tablespoon olive oil

3 cloves garlic, minced

1/4 cup crumbled blue cheese

salt and pepper to taste

Heat the olive oil in a frying pan over medium high heat. Add the kale and toss until it wilts down. Reduce the heat if you find the kale sticking to the bottom of the pan. Sauté for 3-5 minutes or until almost tender and still bright green. Add the garlic and continue sautéing for another 3-5 minutes. The kale should be tender but still chewy. Salt and pepper to taste, remembering that the cheese will add additional salt.

Spoon the kale into a shallow gratin casserole. Sprinkle with the blue cheese and bake at 400 degrees for 5 - 10 minutes. The cheese should be melted and slightly browning.

This can be prepared ahead and kept in the fridge before baking. 

serves 2-3

Chanterelle Mushrooms with Cream

It's chanterelle mushroom season here on Vancouver Island. Cars and trucks parked alongside the highway in uninhabited locations usually mean that someone has entered the forest to find their secret location for mushrooms. These secrets are closely guarded. Mushroom picking can be a lucrative business.

I came by these chanterelles in a serendipitous encounter at the grocery store. You can read that story here. They were delicious, a bit of apricot flavor with a hint of pepper and meaty mushroomness. 

This is hardly a recipe - just a suggestion, but here goes.

Chanterelle mushrooms - I used the amount pictured above. Cleaning them took some time. I wiped them with a damp paper towel and picked all the pine needles and forest debris from them. Don't soak them in water unless very dirty, and then only briefly and just before cooking.

Heat 2 Tablespoons butter and 1 T olive oil in a frying pan until melted and hot, but not brown. Add the sliced mushrooms. Stir briefly, then let them cook over high heat. They will release a lot of liquid. Keep cooking them until the liquid is mostly evaporated. They will have shrunk considerably.

When the liquid is gone, pour in about 1/4 cup cream, and 2 cloves of garlic, minced. Stir and boil for 1-2 minutes until the cream thickens slightly. Just before serving, add a handful of chopped parsley and a squeeze of lemon juice.

Mmmmn. I served them over salmon fillet and they were delicious!

Double-Baked Zucchini Soufflés

I'm feeling a little under the weather today - achy, a bit of a sore throat, and a stuffy nose. Not bad enough to make me want to lie around all day, just a bit frail and wanting to be pampered. Souffles are good comfort food, with their light fluffy interiors and cheesy goodness, just perfect for making me feel better mentally, if not physically. 


This recipe is based on one from Laura Calder's French Food at Home. I think Laura Calder is my favourite cooking show host. She sashays around the kitchen in her pretty dresses and makes everything she cooks look simultaneously simple and marvelous. 


A double-baked soufflé is a way to salvage a soufflé that may have fallen. But even if it rises perfectly high and golden the way these did today, a little extra cream and cheese makes them even more wonderful. 


Double-baked Zucchini Soufflés


1 cup milk
1 bay leaf
3 Tablespoons butter
5 Tablespoons all-purpose flour
3 eggs, separated
1 cup pureed cooked zucchini (you could use leftovers, but I simmered one in a little water with two cloves of garlic, peeled, then drained the water off and mashed the zucchini - it wasn't perfectly smooth)
1 cup grated Havarti cheese
salt and pepper


1/4 cup heavy cream
1/3 cup freshly grated Parmesan cheese


Preheat the oven to 400 degrees F. Butter 6 - 3/4 cup ramekins and dust with flour. Bring the milk to a simmer with the bay leaf. Let sit to infuse for 10 minutes or so.


Melt the butter in a saucepan, whisk in the flour and cook, while whisking for 1 minute. Remove the bay leaf from the milk and add the milk to the mixture, whisking until smooth over medium heat until it's thick. It won't take long because of the heated milk. 


Whisk the egg yolks together and add a bit of the flour-milk mixture to it, then pour the two mixtures together and whisk until smooth. Add the zucchini and cheese and stir together. Season with salt and pepper. You'll want it quite highly seasoned.


Beat the egg whites until stiff. Fold them into the vegetable mixture. Fill the ramekins. Set in a baking dish and carefully pour around boiling water to come 2/3 up the sides. Bake until puffed up and golden brown on top. The center will still be slightly soft. It should take about 15 - 20 minutes. 


Remove the soufflés from the water. Let cool for a few minutes. They will fall slightly. Gently remove them from the ramekins and place, golden side up, in a baking dish. Pour the cream gently around the soufflés, then sprinkle with Parmesan cheese.


This can be done ahead and when ready to serve, place in a hot oven (400 F) until the cream is bubbly and the soufflés are hot. 

Rosemary Roasted Butternut Squash

Of all the wonderful squashes in season just now, I think that butternut is my favourite. I only discovered it a few years ago. Why do I prefer it over other types of squash? Let me count the ways....

* the ratio of squash to seeds is very high

* the skin peels easily

*it has a firmer flesh than acorn squash 

Butternut squash, like other squashes, makes wonderful soup, is great on salads, plain roasted, can take a hit of sweetness but is equally delicious paired with a savory flavoring. Today's was fresh rosemary.

So simple: Trim the ends off a butternut squash so it sits flat on the cutting board. Slice the peel off with a sharp knife from top to bottom (cutting the squash in half helps when maneuvering the knife over the bumps and curves.)

Remove the seeds (using a melon baller works well.) Cut the squash into 3/4 inch cubes. Spread on a rimmed baking sheet. Drizzle with olive oil. Sprinkle with coarse kosher salt and a Tablespoon of chopped fresh rosemary.

Roast at 420 degrees for about 45 minutes or until tender and beginning to caramelize around the edges. Stir once or twice during cooking.

Enjoy!

Twice-baked Sweet Potatoes, Brown Rice Pilaf

I've had some fun cooking challenges lately. For Myrna, a blogging friend whom I invited to dinner last week I planned a gluten, corn, soy and dairy free meal. It was easier than I thought. Potato splats, chicken with olives, capers and oranges, salad and a vegetable that I can't remember just now. For dessert, a coconut milk crème caramel. 

On Monday, friends from Victoria came for dinner. One of them is on a 21-day cleanse, which consisted basically of gluten-free vegan. She didn't make a big deal of it, and would have eaten whatever I'd cooked, but since I knew she was doing this, I decided to see how I could accommodate her. The result is in the above photo: Twice-baked Sweet Potatoes with a hint of heat from chipotle pepper and fresh ginger, a Brown Rice Pilaf, and Green Beans with Fresh Tomatoes cooked down with a little garlic and balsamic vinegar. 


I was very pleased with the blend of flavours and the satisfying quality of the meal. I would probably miss cheese more than meat, but trying out a new way of cooking was enjoyable. 


Twice-Baked Sweet Potatoes


4 medium to large sweet potatoes, scrubbed
1 onion, finely chopped
1 Tablespoon olive oil
1 Tablespoon grated fresh ginger
1/4 to 1/2 teaspoon chipotle powder
1-2 teaspoons olive oil
1 Tablespoon fresh lime juice
salt to taste


Preheat the oven to 400 degrees. With the tip of a knife, poke a few holes into each sweet potato. Place the potatoes on a baking sheet and bake until tender, 45-70 minutes. Let cool until they can be handled.


While the potatoes are cooling, heat the 1 Tablespoon olive oil in a pan. Over low to medium heat sauté the onion until very tender, but not brown. Stir in the fresh ginger and chipotle powder.


Cut a thin slice from the top of each sweet potato. Gently scoop out the insides, leaving a thin shell against the skin. Lightly mash the sweet potato centers and stir in the onion mixture. Add 1-2 teaspoons of olive oil, salt and the fresh lime juice. Taste and adjust the seasonings, adding more salt or lemon juice as wanted. The chipotle pepper powder tends to increase heat with time, so be judicious in adding more. 


Spoon the seasoned sweet potato mixture back into the shells. These can be prepared ahead to this point, then refrigerated. When ready to bake, heat the oven to 350 degrees and bake the potatoes until hot through, about 30 minutes. Sprinkle with sunflower seeds to serve, if desired.


Brown Rice Pilaf


1 1/2 cup brown rice
2 cloves garlic, minced
1 teaspoon salt
2 teaspoons olive oil
1 teaspoon lemon juice
3 cups of vegetable broth (or chicken broth for non-vegans)
2 scallions, sliced (use both the green and white parts)


Heat the oil in a saucepan. Sauté the minced garlic for about 30 seconds, then add the rice. Stir until all the grains are coated with oil. Add the salt, lemon juice and vegetable broth. Bring to a boil, then cover and simmer for about 45 minutes or until the rice is tender. Just before serving, stir in the sliced scallions. 

Roasted Butternut Squash Salad with Almond Crusted Chicken

This last week of September has been wonderfully sunny and warm. I'm not quite ready to prepare the heartier meals of fall, but summer fare seems tired and passé. Today's dinner was a blend of autumn and summer - lots of salad greens topped with roasted butternut squash and a tangy, winey, maple-flavoured cranberry onion dressing. To go with it, a simple chicken breast, coated with almonds and fresh herbs. 


It all came together remarkably well. I've begun cooking with pen and paper, usually a scrap of an envelope so that I can record what I do in the kitchen. I tend to cook, as I've said before, by grace, not law. 


Roasted Butternut Squash Salad


1 medium butternut squash, peeled, seeded and cut into 1 inch cubes
1 Tablespoon olive oil
1 teaspoon coarse salt


8 cups of mixed salad greens


Dressing (recipe follows)


Preheat oven to 425 degrees. Place the squash on a rimmed baking sheet. Drizzle with the olive oil, sprinkle with salt and toss all together with your hands. Bake, stirring once for about 30 minutes or until the squash cubes are tender and lightly caramelized. Let cool slightly.


To assemble the salad, place two cups of mixed green on each of 4 plates. Top with some of the butternut squash cubes, then drizzle a generous spoonful or two of the dressing over top. Serve immediately.


Dressing


1 small onion, finely minced
1 Tablespoon olive oil
1/2 cup red wine
1/4 cup chicken broth (or vegetable broth)
2 teaspoons fresh rosemary leaves, minced
1/4 cup dried cranberries
1/4 cup chicken broth
1 Tablespoon balsamic vinegar
1-2 Tablespoons maple syrup
2 Tablespoons olive oil
salt and pepper to taste


Heat the olive oil in an open skillet. Add the onion and sauté until tender and slightly golden. Add the red wine and and chicken broth. Stir. Bring to a boil and allow to boil steadily at medium heat until the liquid is reduced to about 1/2 its original volume. Add the rosemary, cranberries, balsamic vinegar, maple syrup, 2 Tablespoons olive oil. Bring to a boil, then remove from heat. Season to taste. Let cool slightly.




Almond Crusted Chicken


4 chicken breasts, slightly pounded to flatten
1/2 cup sliced almonds
2 cloves garlic
several stems of fresh parsley
several stems of fresh rosemary, leaves removed and stems discarded
salt to taste
2 Tablespoons olive oil


Note:  2 Tablespoons of all-purpose flour can be added to the coating mixture for more thorough covering. Cornstarch or almond flour could also be substituted. 


On a large cutting board, place the almonds, garlic, parsley and rosemary. Finely mince all together. Place in a pie dish or plate. Coat the chicken breasts with the mixture.


Heat the olive oil at medium heat until it begins to shimmer slightly. Gently lay the chicken breasts in the hot oil and cook until done, turning once. This will take 2-4 minutes per side, depending on the thickness of the chicken breasts.


Slice each chicken breast and place on plate alongside of salad. 

Rustic Beefsteak Tomato Tart

I've made this tomato tart twice in the past month. It's that good. Hearty and filling enough for a meal with just a green salad accompaniment. I like the free-form shape. Cheesy tomatoes, basil, black olives and capers - what a great combination!

It does take some time to make - the pastry must be done ahead, but it could lounge around for a couple of days in the fridge. The tomatoes need to drain for at least 45 minutes and I was surprised at the amount of water under the colander. Not draining them would result in a soggy tart. But don't let the steps deter you. They are easy enough and the result is fantastic. The recipe is from Fine Cooking (August/September 2006).

Crust

1 cup all-purpose flour
1 cup whole wheat flour (the original recipe called for all white flour, but I think the whole wheat adds to the rusticity)
1/4 cup freshly grated Parmesan cheese
1 Tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
11 Tablespoons (5 1/2 ounces) cold butter, cut into 1/2 inch cubes
5-6 Tablespoons water (I find Canadian flour always needs more liquid so I used 1 beaten egg plus the water)

NOTE: When I say Canadian flour, I mean as opposed to American or Ecuadorian flour. Someone told me once that our flour is made from harder wheat. I know that when we lived in Texas and in Ecuador, the amount of liquid in recipes was correct, but since returning to Canada I've always added more.

Combine the flour, cheese, thyme, salt, pepper, cayenne in a food processor. Blend to combine. Add the butter all at once and pulse until the butter pieces are about the size of rice grains. Add the liquid while pulsing in short bursts just until the dough starts to come together. It might look crumbly but when pressed together it should compact. Turn out onto a clean work surface and gather with your hands into a rough ball. Place on a sheet of waxed paper and gently press into a flat disk. Wrap tightly and refrigerate for at least 45 minutes.

Filling

1 1/2 pounds ripe beefsteak tomatoes
kosher salt
1 1/2 cups freshly grated Parmesan cheese
4 Tablespoons roughly chopped pitted black olives
12 large basil leaves, thinly sliced
2 teaspoons capers, drained and patted dry, roughly chopped if large
freshly ground black pepper
1 Tablespoon olive oil

Core the tomatoes, then slice 1/4 inch thick. Sprinkle with 1/2 teaspoon kosher salt and stack them in a colander set over a bowl. Let drain for at least 45 minutes and up to 1 hour. (Longer doesn't hurt.) About every 15 minutes, turn the slices gently and tilt the colander to let the juices drain freely.

Assembly

Preheat oven to 425 degrees. Cut a piece of parchment to fit a rimmed baking sheet. Take the dough out of the fridge and let it warm to become pliable, about 10 minutes. Sprinkle the parchment lightly with flour. Set the dough on top and roll into a 14 inch round that's 1/8 inch thick.

Sprinkle two-thirds of the cheese over the center of the dough round, leaving a 2 inch wide band around the edges. Scatter half the olives and half the basil over the cheese. Arrange the tomato slices on top so they overlap slightly, making a solid layer. Sprinkle on the remaining basil and olives, the capers, and the rest of the cheese. Season with pepper and drizzle the olive oil over top.

Fold the edges of the pastry over the edge of the filling, pleating it as you go so it forms a neatly fitting round edge. Bake until the dough is lightly browned, turning the pan halfway through baking, about 40 minutes total. Let cool 15 - 30 minutes before cutting and serving.

I'm adding a link to Foodie Friday at Designs by Gollum. Click on over for more wonderful and tasty ideas.

Roasted Vegetable Salad

I do love roasted vegetables. This is sort of like a ratatouille, minus the tomatoes. It's full of sweetly caramelized onions, eggplant, zucchini and red pepper with a little bite from fresh garlic and lemon juice to add a bright flavour. It's great warm, cold or at room temperature. Adding some feta cheese would make this dish into a wonderful main course.
I used a recipe by Emeril Lagasse and tweaked it a bit.

Roasted Vegetable Salad

1 eggplant, peeled and cubed
2 zucchini, stems trimmed, cubed
2 red bell peppers, cored, seeded and cut into 1 inch chunks
1 medium yellow or white onion, peeled and cut into wedges
1/4 cup olive oil, divided
1 teaspoon coarse salt
2 Tablespoons fresh lemon juice
2 Tablespoons fresh chopped parsley
2 Tablespoons fresh chopped basil

Preheat oven to 420 degrees F.
Prepare the eggplant, zucchini, red peppers and onion and place on two rimmed baking sheets. Drizzle with 2 Tablespoons of the olive oil and sprinkle with the salt.
Roast for about 20 - 30 minutes, rotating baking sheets, until the vegetables are tender and are beginning to caramelize in the corners. Remove from oven and let cool about 20 minutes.

Place vegetables in a large bowl and add the remaining 2 Tablespoons of olive oil, the lemon juice, parsley and basil. Toss lightly to combine.

Broccoli Salad

I find that a lot of broccoli salads are so sweet they taste more like a crunchy green dessert. This one has a hint of sweetness from the cranberries, apples and apricots, but the dressing itself is a bit tangy and not too heavy.

6 cups bite-sized broccoli pieces (Use the stems, too. Peel them, and cut them into one-inch chunks, then slice or chop them to bite-size)
1 apple, cored and diced
1 sweet red pepper, seeded and diced
1/4 cup diced red onion
1/4 cup dried cranberries
1/4 cup diced dried apricots
1/4 cup slivered almonds
1/4 cup roasted sunflower seeds

Combine the above ingredients in a large bowl.

Dressing
1/2 cup plain yogurt
1/2 cup mayonnaise
1 teaspoon honey
1 Tablespoon white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Whisk together the dressing ingredients, then combine with the salad. This keeps for a few days in the fridge and I like it with a slice of fresh bread for lunch.

Chicken Avocado Salad with Roasted Tomato Vinaigrette

Now that spring is flirting with summer it's time for salad dinners. The real start of this salad is the roasted tomato and roasted garlic vinaigrette. It's thick and flavourful, more of a condiment than an actual dressing. And any leftovers are wonderful as a topping for crostini, or dipping pita bread, or any salad. It can be done ahead of time. I like it served at room temperature, so if you do make it ahead and store it in the refrigerator, take it out about 30 minutes before you want to serve it.

Roasted Tomato/Roasted Garlic Vinaigrette

3 Roma tomatoes, quartered (cut out the stems)
1/2 medium onion, coarsely chopped
2-3 T. Olive oil
salt and pepper
1 T. fresh thyme leaves (or 1 tsp dried)

Place the tomatoes and onions in a glass baking dish. Pour over the olive oil and generously salt and pepper it. Sprinkle on the thyme leaves. With your hands toss everything together gently.

1 head garlic
olive oil

Cut the top off the head of garlic to expose the tops of the cloves. Place on a small piece of aluminum foil. Drizzle 1-2 teaspoons of olive oil on top. Bring up the foil to enclose tightly.

Place the glass baking pan with the tomatoes and the sealed garlic head in a 400 degree oven for 45 - 60 minutes. The tomatoes and onions should be beginning to caramelize around the edges. This is good and makes for wonderful flavour.

Let cool.

Unwrap the garlic head and squeeze the cloves into a blender. They are sticky, but oh, so good. Add the tomatoes and all their juices, scraping the bits of caramelization from the pan into the blender. Add

3 Tablespoons red wine vinegar
1 Tablespoon olive oil

Blend until smooth. Taste and adjust seasonings as desired.

Serve over a salad of lettuce, grilled chicken and sliced avocado. Yum!

Potato Splats

These delectable crunchy two-bite potatoes are positively addictive. Eating one is an impossibility. Besides their crispy, salty outside and slightly creamy inside deliciousness they have a couple of things going for them. One, they can be made ahead, mostly. Two, they go with just about anything - roast, steak, chicken, grilled meats, etc. Three, their flavour can be changed by whatever herb or spice your heart is craving.

The recipe is ridiculously easy. First, wash as many little potatoes as you think you'll need. Add another handful because a few will disappear in the kitchen before they even get to the table. You can use red or white potatoes - I've used Yukon Golds here.

Place the potatoes in a saucepan, add water to about half way up the pot, salt, and bring to a boil. Simmer covered, until just barely tender when poked with a knife.

Dump them into a colander, then onto a tea towel on your counter. While they are still hot, or at least very warm, fold up another tea towel and use it as a buffer for the heel of your hand to gently squash each potato. Feeling each potato give under the weight of your hand is very satisfying, but don't get too aggressive. Just break the skins and flatten them out a bit.

Cover a large, rimmed baking sheet with parchment paper, then drizzle it liberally with olive oil. Gently place each potato splat on the oiled paper. Cover and chill up to 24 hours, or proceed immediately.

Preheat the oven to 420 degrees. Liberally drizzle the potatoes with olive oil. Sprinkle with coarse kosher salt and season as you like. Freshly ground black pepper, thyme, rosemary...be creative. Today I used smoked Spanish paprika. Slide the baking tray into the oven and bake for about 15 minutes, remove from oven, turn each potato and return to the oven. Bake for another 10 or 15 minutes, depending on how crispy you would like them to be. That's it.

This little plateful is what wouldn't fit on my baking sheet today. The rest of them are in the fridge, resting comfortably until tomorrow's lunch. I baked up these last 7 splats and ate them all, not even offering one to my husband. He was busy anyway. 

Parsnip and Carrot Soup with Ginger

What's better than soup on a rainy winter day? Soup and fresh bread - a match that never fails. Tonight's soup is filled with sweetness and ginger. Parsnips are not that common anymore, but I love them in this soup (or just cooked and served with a buttery brown sugar sauce). But that's a recipe for another day.

I found this recipe in a Fine Cooking magazine - Cooking Fresh 2005. I've made it several times and tweaked it a little. It's always good.

2 Tablespoons olive oil

2 medium onions, sliced

1 pound parsnips, peeled and cut into 2-inch chunks (I used 3 parsnips)

3/4 pound carrots, peeled and cut into 2-inch chunks (I used 3 carrots)

1 1/2 quarts homemade or low-salt chicken or vegetable broth (more might be needed)

1/4 cup grated fresh ginger

1 tsp dried thyme

1/4 tsp freshly grated nutmeg

1/4 cup white wine (optional)

salt and pepper to taste

sour cream, crème fraîche, or heavy cream

In a large pot, heat the oil over medium heat. Put the onions in the pot and saute them until soft, but not brown. Add the parsnips, carrots and broth. Bring to a boil, reduce the heat, cover and simmer until the vegetables are very tender, about 30 minutes.

Strain the soup into a large bowl, reserving both vegetables and broth. Transfer the vegetables to a blender or food processor and purée. Gradually add the broth to the purée until the mixture is loose enough to pour. Add the ginger, thyme, nutmeg, and white wine (if using). If necessary, thin the soup with salt and pepper. I like to add about 2 Tablespoons of cream to the soup, and then drizzle a little on top when serving as well.

Yields about 8 1/2 cups