Simply Satisfying – Chocolate Dipped Orange Shortbread

You can get creative with all your cookie-making at Christmas but don’t leave out the shortbread. It may be too late for this Christmas but the results are worth it. If you don’t have time, file it for next year.

I love cookies anytime. My baking favorites are thumbprint (with homemade jam centre), writer’s block (oatmeal, raisins & chai spices), chocolate chip (using 4 different kinds) and old-fashioned peanut butter.

A friend gave me this recipe (originally from Canadian Living) which is perked up with orange rind and partially dipped in chocolate. What can be better than orange & chocolate?

Ingredients:

1 cup (250 ml) unsalted butter, room temperature

½ cup (125 ml) superfine sugar (like castor but I ended up using organic cane)

2 tsp (10 ml) finely grated orange rind

¼ (1 ml) tsp salt

2 cups (500 ml) all-purpose flour

3 Tbsp. (45 ml) cornstarch

3 ½ oz (100 g) bittersweet chocolate, chopped

In a large bowl, beat together butter, sugar, orange rind and salt until fluffy. Stir in flour and cornstarch to make a smooth dough.

Divide dough in half. Form each into 10-inch (25 cm) log. Wrap each and refrigerate for 1 hour.

Slice logs into ¼ inch (6 mm) thick rounds. Place, 1-inch (2.5 cm) apart, on parchment-lined baking sheets. Bake in 325 F oven until firm, about 15 minutes. Let cool on pans for 5 minutes, transfer to racks and let cool completely.

Coating: In heatproof bowl over sauce of hot (not boiling) water, melt chocolate, let cool to room temperature. Tip: I put the chocolate in a small pot placed right in a steamer which lets it gently melt without burning. Try to use the best quality bulk chocolate you can find. I use Callebaut.

Dip half of each cookie into chocolate, gently shaking off any excess. Refrigerate on waxed paper-lined baking sheets until firm, about 30 minutes. Makes about 30-35 cookies.

Food + Drink

simply satisfying – Pappa al Pomodoro

I want to live like an Italian!

If you can’t get to Tuscany…warm up to a simple, hearty blend of tangy tomatoes, rustic bread and fresh herbs. This is a classic Italian dish which means to say – not at all fancy. It is all about simplicity and good ingredients. It’s worth splurging on richer olive oil for recipes like this and a chewy, unsalted white bread instead of whole wheat (which has a distinctive flavor that won’t marry well with the ingredients).

I just had a request for making a rich tomato soup. My friend and I were served a delicious sampling from a food truck after our run the other day & I forgot how good something like this can taste. Not reserved for only cold days. This is something I’ve made while camping (in the Eurovan). This delicious Tuscan recipe is originally from the popular restaurant I Sodi in New York (see below).

Serves 6

3 Tbsp. Olive Oil

3 Large Garlic Cloves, minced

1/3 cup chopped Fresh Basil

2 tsp. chopped Fresh Sage

1 ½ lb. ripe, peeled, seeded Tomatoes, chopped (about 5 medium)

3 slices day-old White Peasant Bread, cut into ½ inch cubes

3 cups Vegetable Stock (water is okay but I prefer the stock)

Olive oil & basil leaves for garnish

Heat olive oil in a saucepan over medium heat. Add garlic, basil and sage, and cook for 2 minutes or until garlic begins to brown. Stir in tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently. Add bread and stock (or water). Return to boil and reduce heat. Stir, breaking up bread with the back of a wooden spoon. Let soup simmer for 5 minutes. Season with salt and pepper to taste. Ladle into soup bowls, drizzle with additional olive oil and garnish with basil leaves.

TIP: It makes a tasty compliment to light choices – a tossed salad or grilled fish. You can use canned tomatoes providing they’re a superior brand – organic & peeled are best.

A word from I Sodi

Rita Sodi grew up on a little farm North of Florence, Italy, and almost everything her family ate was made from the farm, prosciutto, salami, wine, vegetables…and this food was very important for the family. They were not allowed to miss any meal. Rita’s mother, Elena, always told her to drink wine because it “makes good blood” and do not eat Prosciutto without bread. When she finished art school she began to travel for her work in the clothing business and at that point she really started to appreciate the simplicity of her mother’s food and the way she cooked. For ten years she traveled from Florence, Italy to New York, Los Angeles, Asia and Australia. Year after year, wherever in the world Rita found a kitchen, she began to cooked her Mother’s food. Friends filled her kitchen and sat at her table, her passion was born.

Address: 105 Christopher Street, New York, NY 10014

Neighborhood: West Village

Or: your own home

FUN

Simply Satisfying – Butter Chicken

Indian Food is absolutely satisfying anytime of the year but especially now as it tends to be real comfort food. I just tried the recipe below for the first time & really like the results. I hope you do too.

consulting the cookbook ‘the food of India‘

Butter Chicken (or Murgh Makhni) is a Moghul dish that has many versions. The butter in the title refers to Ghee, a type of clarified butter – see link to previous post : https://intrigueimports.wordpress.com/2013/11/22/b-well-lets-clarify-something-what-is-ghee/

Basmati Rice is an ideal accompaniment and pieces of roti or naan bread can be used to mop up the delicious juices. Condiments like lime pickle & mango chutney are always a welcome addition for added flavour.

What you need:

About 2/4 inch of fresh ginger, roughly chopped

3 garlic cloves, roughly chopped

½ cup of blanched almonds

2/3 cup thick plain yogurt (I used greek)

½ tsp. chili powder

¼ tsp. ground cloves

¼ ground cinnamon

1 tsp. garam masala (Indian spice mix)

4 cardamon pods, lightly crushed

14 oz (400 g) tin of chopped tomatoes

1 tsp. salt (try Himalayan pink)

2 lb. 4 oz (1 kg) skinless, boneless chicken thigh fillets, cut into fairly large pieces (see TIP below)

5 Tbsp. ghee or clarified butter

1 large onion, thinly sliced

6 Tbsp. finely chopped coriander (cilantro) leaves

4 Tbsp. thick cream (whipping cream is good)

Serves 6

BLEND the ginger and the garlic together to a paste in a food processor or pestle and mortar, or crush the garlic and finely grate the ginger and mix them together. Grind the almonds in a food processor or finely chop with a knife. Put the paste and almonds in a bowl with the yogurt, chili powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt, and blend together with a fork. Add the chicken pieces and stir to coat thoroughly. COVER and marinate for 2 hours, or overnight, in the fridge.

PREHEAT the oven to 350F (180C). Heat the ghee or clarified butter in a deep, heavy-based frying pan. ADD the onion and fry until softened and brown. ADD the chicken mixture and fry for 2 minutes. MIX in the fresh coriander. Put the mixture into a shallow baking dish, pour in the cream and stir with a fork.

BAKE for 1 hour. If the top is browning too quickly during cooking, cover with a piece of foil. Leave to rest for 10 minutes before serving. The oil will rise to the surface. Just before serving, place the dish under a hot grill (broiler) for about 2 minutes to brown the top. You can spoon off any extra oil by tipping the dish slightly right before serving.

*TIP – I like to first rub the chicken pieces in a mix of some Indian spices like Tumeric, Chat or Garam Masala & Curry powder. You don’t have to do this but it tends to bring out more flavour by doing so.

ENJOY!

FUN

simply satisfying – winter fruit crumble

A splash of lemon and a touch of vanilla add zest to this old-fashioned dessert.

Love Bumbleberry pie but don’t want the extra calories from the crust? Try making this healthier option using frozen fruit and oats. I use frozen fruit in smoothies & shakes but this is a tasty alternative & clears up some space in the freezer.

Topping

1 cup (250 ml) quick cooking (not instant) oats.

1/3 cup (75 ml) all-purpose flour

½ cup (135 ml) packed brown sugar

½ tsp. (2 ml) ground cinnamon

1/3 cup (75 ml) butter, Tip: if you have ghee, you can substitute a little in place of some butter.

Fruit Mixture

5 cups (1.25 L) mixed frozen unsweetened fruit (I used wild blueberries, raspberries & bing cherries but peaches & strawberries would work well too).

1/3 cup (75 ml) organic cane sugar (or granulated sugar)

1 Tbsp. (15 ml) fresh lemon juice

½ tsp. (2 ml) pure vanilla extract

In a small bowl, combine oats, flour, brown sugar & cinnamon. Add butter and mix until crumbly; set aside. (to make ahead: cover and refrigerate topping for up to 3 days).

Fruit Mixture: If using peach, cut any extra large wedges in half crosswise. In a large bowl, toss together frozen fruit and cane (or granulated) sugar. Pour the lemon juice and vanilla extract over top and toss.

Spread the fruit mixture evenly in ungreased 8-inch square (20 cm) baking dish. Sprinkle evenly with topping. Cover tightly with foil. Bake at 375F (190 C) for 35 minutes. Uncover and bake for about 30 minutes longer, or until bubbly and fruit is tender.

Serve warm, topped with a scoop of vanilla ice cream, frozen yogurt or whipped cream.

FUN

Simple & Satisfying – Slow Cooking

PICTURE THIS: you throw everything into a pot — go run errands or even go to work for the day — and return to a perfectly-cooked dish. This is the beauty of a slow cooker: no hovering over a stove necessary.

Limited oven space? Cooking dishes in a slow cooker frees up space for roasting or baking pre-dinner parties. You can adapt most traditional recipes for use of a slow cooker — just make sure to get the dust off first.

How to Adapt a Recipe to a Slow Cooker

For starters, when selecting recipes to transform, look for buzz words like braised or slow-roasted, or soups and stews. Most recipes that require finishing in the oven or any sort of baking make for great slow cooker candidates. That being said, you really can make anything in a slow cooker: pulled pork, soups, chilli, even yogurt. Get creative and experiment with your favorite recipes (you can find many online) while following these simple guidelines.

Prep your ingredients!

As always, make sure to chop all your ingredients uniformly — so that they cook evenly.

Meat: You can use any type or cut of meat; however, tougher, cheaper cuts of meat work best. We recommend browning meat and draining away excess fat prior to adding to to slow cooker.

Chicken: Be weary of the cut of meat you are using — for instance, boneless chicken breasts take 2-3 hours and bone-in chicken breasts take 3-4 hours. The best cuts of chicken to use are chicken thighs, bone-in breasts, and drumsticks and wings, as opposed to boneless cuts.

Vegetables: Fresh will turn out better than frozen.

Rice: Pre-cook rice or par-boil. (And in their cookbook solely dedicated to slow cooker recipes, America’s Test Kitchen; recommends buying pre-cooked rice.) Personally I would just make a side of rice – it’s easy enough to do this and just add it to the recipe.

Aromatics: Sauteing onions and garlic prior to adding will help bring out the flavor.

Strategically place your ingredients within the pot.

For soups and stews put vegetables on the bottom and sides of the slow cooker and place meat on top. Then, add your liquid.

Any liquid required for a recipe should be halved; for most (non-soup or stew) recipes 1 cup of liquid is enough (and make sure to season in proportion with your reduced liquid). Alternatively, if a recipe does not call for any liquid, add at least 1/2 a cup of water or broth. If you’ve by accident over-added liquid, simply leave the top of the slow cooker off and let it evaporate.

Regardless of the sequence in the original recipe, add these ingredients in the final 30 minutes of cooking:

Herbs and spices — reduce the amount of seasoning or use whole herbs
Dairy — be careful as dairy can separate
Quick cooking vegetables like peas, corn or greens
Rice and pasta
Seafood

Practice safe slow cooking!

Bacteria grows over time and likes lower temperature environments. Cooks Illustrated says the key is to get the temperature up to and past 140 degrees (the temperature in which bacteria cannot grow) as quickly as possible. Be sure to use a thermometer when applicable.

Cooking Time – If your recipe requires a certain amount of time in the oven, it will require a longer cooking time in the crock pot. As a general rule, 1 hour of cooking at 350 °F equals 6 to 8 hours on a low setting or 4 to 6 hours on high.

Photos by James Ransom

This article originally appeared on Food52.com: How to Adapt a Recipe to a Slow Cooker

FUN

Simply Satisfying – dried limes

Yup, that’s it folks – one simple ingredient….limes, but dried!

Ha; did you think I ran out of recipes this week – or am I just being lazy? No, never! Actually I thought instead of sharing a new “IT” ingredient with you. That’s worth something isn’t it?

I use freshly squeezed limes over so many things – fish, chicken, tortillas, ceviche, key lime pie of course & let’s not forget about margaritas (but that’s not really a food is it?). I use lime zest over many things too. Now I want to try dried limes. I’ll tell you why: the sourness of citrus with the tang of fermentation.

Not sure if this will surpass Kale, but in a quest to decipher what the new “IT” will be, about a zillion trendsetting chefs were consulted. Among them, Boston’s Barbara Lynch (The Butcher Shop), NYC’s Amanda Cohen (DirtCandy), San Francisco’s Evan and Sarah Rich (Rich Table), and Austin’s Jodi Elliott (Foreign & Domestic).

Concensus was difficult (why be unanimous when you can be unique?), but there was one ingredient that popped out: dried limes, a classic Middle Eastern seasoning with a sour, aromatic tang and fermented undertones.

“Pound them up and grind them, and you have a powder for a spice,” says Sara Jenkins of NYC’s Porsena. “It brings a fresh brightness to anything,” adds Kim Alter of San Francisco’s Haven.

Though they look kind of like lumpy little rocks, dried limes actually have all kinds of uses as a flavoring. They are excellent used whole in soups and stews as well as lentil and bean dishes; when ground up, they’re great rubbed directly onto steaks or chops, or combined with other spices and a bit of oil to make a paste for rubbing on seafood.

First developed in Oman, dried limes are essential ingredients in the cooking of Iran, Iraq and the Gulf States. They also appear occasionally in northern Indian dishes. But unlike other once-exotic ingredients (preserved lemons and coconut milk come to mind), dried limes have remained well outside the mainstream pantry, even for more-adventurous American cooks. This is a shame. Dried limes turn out to be another one of those power ingredients that can transform a whole range of dishes with virtually no effort on your part.

The way they are produced could not be more straightforward: Small limes are boiled briefly in salt brine, and then they are laid out in the sun to dry over the course of several weeks.

In the Middle East, these limes are most often added whole to soups and stews. You simply wash them well, pierce them a couple of times with a sharp knife or a fork, and drop three of four of them into the pot. As the cooking liquid sluices through the limes, they add an evocative tang and a subtle complexity to the entire dish. It definitely brings new life to whatever seafood you rub it on too.

In Vancouver you can buy them at South China Seas Trading Company – Granville Island. This is where I buy my exotic spices & ingredients for Thai & Indian dishes.

both dkkkd — **both whole & crushed are available in Middle Eastern shops or Online.**

FUN

Simply Satisfying – Greek Potatoes with Lemon Vinaigrette

This is a *Bobby Flay recipe

Serves six

1 cup extra-virgin olive oil (preferably Greek)

6 Tbsp. fresh lemon juice

1 large shallot, quartered

2 cloves of garlic, chopped

4 sprigs oregano, leaves only (or 1 Tbsp. dried)

¼ cup fresh parsley leaves, plus 1 Tbsp. chopped, for serving

Kosher salt and fresh ground pepper

3 pounds large russet potatoes, cut lengthwise into wedges.

Preheat oven to 425 degrees. Put the olive oil, lemon juice, shallot, garlic, oregano and parsley in a food processor; add 1 tsp. salt, and pepper to taste. Puree until smooth.

Toss the potatoes with ½ cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet (reserve the remaining vinaigrette.) Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.

Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with the chopped parsley.

Serve with the remaining vinaigrette on the side.

* Bobby BIO:

Bobby Flay is always busy with his hit Food Network shows: Barbecue Addiction, Throwdown, Boy Meets Grill and Food Network Star.

Bobby discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt Joe Allen’s. The job had been arranged by his father, who was a partner in the restaurant. After a short time, Joe Allen himself became so impressed by Bobby’s talents that he paid the young cook’s tuition to the French Culinary Institute.

Following his graduation in 1984, Bobby worked with restaurateur/owner Jonathan Waxman at Buds and Jams, where he first discovered the sweet heat of Southwestern ingredients. It was at these burgeoning restaurants that he met other icons of the era – Wolfgang Puck, Jeremiah Tower — whom he credits with spawning an entire generation of chefs. After Jams, Bobby debuted as Executive Chef at the East Village’s Miracle Grill, where he caught the attention of restaurateur Jerome Kretchmer. Kretchmer offered the 25-year-old the opportunity to create his own sensation at Mesa Grill, which opened in 1991.

Bobby brought his unique amalgam of innovative food and inviting hospitality to Las Vegas with the 2004 opening of Mesa Grill at the legendary Caesars Palace. The city’s upbeat urban energy provides an ideal backdrop for Mesa Grill’s lively cuisine. In March 2007, Bobby brought Mesa Grill to The Cove Atlantis in Paradise Island, Bahamas, and in July 2008, opened his first Bobby’s Burger Palace (BBP) in Long Island.

FUN

Simply Satisfying – Braised Beef Short Ribs

Always braise on low temperatures. The low temperature & slower cooking time helps to break down the tissues in the meat & makes tougher (and cheaper) cuts of meat turn out nice & tender.

The amount of ribs will depend on the number of people – figure ½ lb. per person.

Preheat your oven to 300°F.

· Pat the meat dry with paper towels. This will help you get a nice brown crust on the meat in the next step. Sprinkle with garlic salt, onion salt + pepper.

· Heat a small amount of oil in a heavy-bottomed oven-proof braising pan or Dutch oven over high heat. When the oil is very hot, add the meat. Brown the meat for a minute or two on all sides. Remove the meat from the pan and set it aside.

· Lower the heat to medium and add aromatic vegetables like chopped onions, leeks, carrots and celery. You could also add a few cloves of garlic, peeled and crushed. Sauté for a few minutes or until the vegetables start to soften.

· Deglaze the pan with a flavorful liquid, such as stock, broth or wine (you can even use beer). I used beef stock. Scrape off any roasty bits (called fond) from the bottom of the pan and bring the liquid to a simmer. This liquid will add flavor to the braise. *The long, slow, moist heat of braising is the best way to soften tough cuts of meat.

· Check the level of the braising liquid. The liquid should just barely cover the meat. You can now add other flavorings and seasonings, like whole peppercorns or bay leaves.

· Bring the braising liquid back to a simmer, then cover the pan with a tight-fitting lid and transfer it to the 300°F oven.

· Braise for 1 to 5 hours, depending on the amount of ribs used. Figure about an hour per pound but check to make sure they’re tender.

· Remove the pan from the oven. Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat. If necessary, boil liquid to thicken it slightly, and spoon sauce over ribs. Or; to make a sauce or gravy from the braising liquid, first make a roux, then whisk some of the braising liquid (strain it first) into the roux until it thickens. Cook on low heat for a few minutes, then season.

Any remaining sauce would be great served over egg noodles.

Stock vs Broth – is there a difference?

Turns out that there is a slight but significant difference.

Stocks and broths both start off the same way: various kitchen scraps of vegetable, meat, and bone are slowly simmered to extract as much flavor as possible. For stock, it stops there — this is an unseasoned liquid that doesn’t taste all too great on its own, but makes a fantastic neutral base for soups, sauces, and other kitchen creations.

Broths, on the other hand, get some seasoning. We add salt, some other spices like black pepper, perhaps a splash of wine — all for the purpose of making this neutral stock taste delicious on its own. A more technical definition for broth would actually be “seasoned stock.” Now that the salt and other seasonings are added in, broth is tasty and satisfying.

FUN

Simply Satisfying – stuffed Portabello mushrooms

This can almost suffice as a meal on its own, but giant portabello mushrooms are terrific as a side dish for grilled fish or steak, or as a vegetarian main dish because they have that meaty ‘steak like’ texture. They’re healthy, filling and so satisfying. Here is a recipe that’s not really a recipe.

How-to:

Remove stems from mushrooms and reserve for another use, such as stock. Hollow out a bit of the mushroom taking care not to cut through the whole thing – just scoop out some of the flesh to make room for stuffing. Brush mushrooms all over with oil.

Prepare quinoa or rice (I recommend wild rice if you don’t want to use quinoa) ahead of time. Wash 1 ½ cups of quinoa or rice & place in pot with 3 cups of water/stock (I like chicken or veggie ‘better than’ bouillon). You’ll have more than enough – but more is always better.

In a separate pan with a bit of extra-virgin olive oil sauté the following vegetables (although you can improvise using whatever veggies you prefer).

I used what was on hand:

1 chopped onion, 1 chopped red pepper, french-cut green beans, sundried tomatoes & a few mushrooms (you can also use the stems which you must remove from the Portabello). Just sauté with s+p (plus other spices) until tender but still slightly crisp. I then added cuban-style black beans, corn, peas & quinoa (you decide how much) to the mix.

Place mushrooms, cut side down, on greased cookie sheet (or pyrex) in a 350F oven just until juices start to release, about 4 minutes. Take out of oven.

Turn mushrooms and spoon filling. At this point I added sliced green onions & feta on top (although parmesan would be nice too), drizzle with a bit more olive oil and cook mushrooms until tender, about 15 more minutes.

Enjoy!

FUN

simply satisfying – slow cooked curried chicken

Love curry? This is a great simplified version that you can prepare a night in advance or the morning of…in a slow cooker. Leftovers are delicious the next day when the spices have more of a chance to settle in.

If you don’t have a slow cooker than put it in the oven at a low temperature (325 F) for several hours.

Ingredients:

2 lbs. boneless (or bone-in), skinless chicken thighs (about 10)

1/3 Cup tomato paste

4 cloves garlic, chopped

1 Tbsp. freshly grated ginger

2 Tbsp. masala curry powder

1 tsp. ground cumin

1 medium onion, chopped

1 1/2 cups long-grain basmati rice

optional: 1/2 cup plain whole-milk Greek yogurt

2 scallions, thinly sliced

Chopped fresh cilantro for garnish.

Prepare the chicken: make a dry rub. Mine is a combo of equal parts – everyday seasoning, tumeric, powdered ginger, curry powder, black pepper, himalayan salt & chopped dehydrated onion. Pat chicken on both sides with rub.

In a 4-6 quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin and 3/4 cup water or stock (I prefer chicken stock). Add the onion and stir to combine. Place the chicken on top.

Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours. Oven at 325F for at least 2 hours in.

Twenty minutes before serving, cook the rice according to package directions.

Just before serving, add the yogurt and stir to combine. Serve with the rice and sprinkle with the scallions and/or cilantro.

Serve with mango chutney, lime pickle, tomato chutney, or ALL. Naan break for dipping is excellent and you can buy it almost anywhere now. Cover in tinfoil & warm in oven beforehand.

I hope you enjoy this