Warm Sesame Crusted Goat Cheese

 This was make for Deb deBakkers 65th birthday dinner and was a great hit with everyone.

120 to 130 gm creamy goat cheese (no rind or coating)--a log or reshape it to be a round
2 tbsp olive oil
1/2 tsp hot Asian chili oil (I did not have this and omitted; instead I put a few chili flakes in the oil)
2 tbsp bread crumbs
2 tbsp sesame seeds (I had mixed sesame seeds, light and black)
2 tsp brown sugar
2 tsp caraway seeds
1 tsp chili powder
1 tsp cumin
1/2 tsp salt

1.  Preheat oven to 350
2. Mix oils in a bowl large enough to hold the cheese
3. In another medium size bowl, mix together the dry ingredients
4. To reshape a goat cheese log into a round, wrap in wax paper or plastic wrap and reshape. Chill.
5. Roll the cheese in the oil mixture, coating all sides. Then roll in the see mixture to coat. Pat coating  onto any bare spots.
6. Bake cheese in oven proof dish for 5 minutes.

Serve warm with bread or crackers (I made crostini)

Warm Goat Cheese

Birthday girl at the Minneapolis Swedish Institute

L to R  Wendy Kirkpatrick, Marg Poling, Darlene Harrison, Sue Bailey, Barb Linkewich, Mary Lou Kelley, Sharon Taylor.

Grilled Provolone Cheese

This adaptation of an Argentinian recipe came from my friend Wendy Kirkpatrick.  Many a delicious meal has been eaten at her home (with Murray Milne). This appetizer is delicious, simple and unusual.

(Grill cheese in a non-stick pan on the stove).

Two 1/4 in. thick rounds of Provolone
2 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp cracked pepper
6 slices of Serrano ham

Heat large non-stick skillet over medium-high heat. Brush cheese with olive oil and fry for 45 seconds to 1 minute or until a brown crust has formed on the bottom and the cheese has begun to melt all over. Let pan sit to cool off heat for 2 minutes or until cheese has cooled enough in the pan to remove from pan in 1 piece. Slide cheese out of pan and flip over so that browned crust is on top. Sprinkle with oregano and pepper.

Lovely served on a board with ham and break or crackers. 

Cherry and Pistaachio Bake-Once Biscotti

This cookie has become a Christmas favourite that I make with my daughter Bev and friend Wendy.
The unique feature is that it only needs to be baked once (not twice).  That makes them much quicker to bake.

(The dried cherries can be found at Bulk Barn. You can shell the pistachios yourself or buy them shelled.)

1 1/2 ups granulated sugar
8 large egg yolks plus 4 large eggs
1/2 tsp salt
4 1/2 cups all purpose flour
1 tsp baking powder
2 cups dried tart cherries
2 cups roasted salted pistachios
1 tbsp water

BEAT the sugar, egg yolks, 3 whole eggs, and salt with an electric stand mixer fitted with the whisk attachment on medium-high until pale yellow and thick, about 5 minutes. Switch to the paddle attachment and, with the mixer on low, gradually add the flour and baking powder, beating until well combined 2-3 minutes. Add the cherries and pistachios and beat well until just combined. Divide the dough in half and wrap the halves with plastic wrap. Chill 1 hour.

PREHEAT oven to 325 F.  Line 2 baking sheets with parchment paper. Shape the dough into two 12 X 5 inch logs and place on the baking sheets. Whisk together the water and the remaining egg; brush the mixture on the logs.

BAKE until golden brown, 35-40 minutes. Cool on the baking sheets 10 minutes. Transfer to a cutting board and cut each loaf into 1/2 slices. Cool completely about 1 hour. 

Above:  The biscotti
Below:  George, me and double cousin Bill Forstrom.  Who ate the cookies?

Sheila Clark's Pork Marinade

 Sheila made this marinade when Donna Taylor and I were visiting her in Prince George BC in June 2018.  Her husband Paul did the grilling. Yum Yum.


1/2 c. brown sugar
1/2 c. soy sauce
1/4 c. pineapple juice
2 garlic cloves, minced
salt
pepper
1 tbsp corn starch mixed with 1 tbsp cold water (to thicken)

Mix all together and marinate pork tenderloin for a while.  BBQ or bake in the over.

Photo of our visit. Donna on the left, ML centre and Sheila on the right. We are at the Prince George winery. Who knew PG had a winery. Very good!

Grilled Broccoli (or Oven roasted)

Ingredients

6 c fresh broccoli spears
2 tbsp plus 1 1/2 tsp lemon juice
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
3/4 c grated Parmesan cheese
Shaved Parmesan cheese and purple basil leaves optional

Directions:

1. Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
2. Toss broccoli, then drain marinade. Place cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time and shake to coat.
3.  Oil the grill with cooking oil. Prepare the grill for indirect heat using a drip pan. Place broccoli over drip pan and grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with shaved Parmesan and fresh basil.

Mary Lou also roasted this in the oven on a cookie sheet and it was delicious.

Blitzer Cake

This is an old favourite from Irene Nickerson's collection of recipes. I found it and baked it last week for my daughter Beverley's birthday. The method is lacking detail!

First step
1/2 c white sugar
1/2 c butter
3 egg yolks (well beaten)
4 tbsp. milk
1 c flour
1 tsp baking powder

Spread in two round layer tins

Second step

4 egg whites beaten stiff
Add 1 c white sugar and beat well
Spread this layer over batter

Sprinkle with 1 c chopped nuts (I use Almonds)
Bake 20 minutes at 350

Third Step:

Cool on rack and put together with filling

Filling:
1 egg yolk
2 tbsp white sugar
1 c milk
1 tsp corn starch
vanilla
Cook until thick

Jamie Oliver's Simple Houmous

 So easy and much more flavourful then commercially purchased houmous.

Ingredients:

1 400 g tin of chickpeas
1 small clove of garlic
1 tbsp tahini
1 lemon
extra virgin olive oil

Method

1. Drain, rinse and tip the chickpeas into the food processor.
2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tbsp olive oil.
3. Season with a pinch of sea salt, then pop the lid on processor and blitz.
4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, and then transfer   to a serving bowl.
6. Serve with sliced crunchy veg. such as carrots, cucumbers, radishes or peppers and some warm flatbreads.

Kale Slaw

1 large bunch Kale
1/2 c extra virgin olive oil
3 tbsp red wine vinegar
1 clove garlic, finely minced
1/4 c. pine nuts, lightly toasted
1/ c. oil-packed, sun-dried tomatoes, drained and chopped.
salt to taste
grated Parmesan cheese to garnish

Trim Kale and discard think center rib from each Kale leaf. Stack leaves and cut into thin strips across the width.

In a large bowl, toss the leaves with the olive oil, garlic, salt and tomatoes. Let sit at room temperature for at least 20 minutes to allow the flavours to blend and the Kale to soften .  I leave it for at least an hour.

Check for seasoning.

Just before serving, add the pine nuts. Finish with a generous amount of freshly grated Parmesan cheese.

(This recipe comes from the Ontario LCBO Food and Drink magazine)