Tuesday, February 7, 2017

Desserts and Drinks

Last Valentine's Recipe Post


Easiest Berry Cake
Slice a store-bought angel food cake and top with berries and Raspberry Balsamic drizzle. Sprinkle with powdered sugar and it's perfect.


Balsamic Bellini
In every glass, a splash of White Peach Balsamic and some raspberries.
Add a generous portion of prosecco for the adults, and sparkling grape juice for everyone else.


Monday, February 6, 2017

Rosemary Raspberry Chicken

This is the rest of the Valentine's Chicken dish I promised from yesterday. Rosemary and berries are some of my favorite things to put together. The bright fruit flavors and the clean herbs balance each other out and combine for a savory treat. Desserts tomorrow!



Rosemary Raspberry Chicken

8 boneless chicken breast halves (about 2pounds)
2 tbsp Rosemary Olive Oil
1 small onion, sliced finely
2 tbsp Raspberry Balsamic
1 tbsp fresh rosemary, chopped
Marsala Rosemary Sea Salt
Thinly sliced almonds (optional)


Heat the oven to 400°F. In a large bowl, toss the oil with the onion slices and the chicken so they are evenly covered. Spread out into a large casserole pan in an even layer. Sprinkle with the sea salt and chopped rosemary.

Bake 25 minutes uncovered, or until the chicken is no longer pink at the thickest part. Brush the chicken and onions with the Raspberry Balsamic and the almonds and return to the oven for 5 minutes.

Garnish as desired with a few sprigs of rosemary and raspberries as desired.


Sunday, February 5, 2017

Crisp Roasted Asparagus

This is a two part recipe. I made this as part of a Valentine's meal, but wanted the Asparagus to have its own post.

I really love crispy asparagus, so I make these quite often. You can use almost any oil and salt that you have on hand. The Rosemary oil I used here is a tie into the chicken recipe that will post tomorrow.

Happy early Valentine's Day!



Crispy Asparagus

1 bunch asparagus
1 tbsp Rosemary Olive Oil
Sea salt, to taste

Heat the oven to 400°F.

Cut off the woody ends of the asparagus and lay the spears in a single layer on a baking sheet. Drizzle the oil over top and turn to coat. Sprinkle with the sea salt.


Roast for 18-20 minutes until lightly browned. If you like them crispy like I do however, at about 15 minutes, give them a flip, and continue roasting about 10-15 minutes more. I like them almost burnt and crunchy. But I know not everyone does, so watch them carefully.

Monday, January 2, 2017

New Year's Pizza

Hello! I hope your new years went off without a hitch! Let's make 2017 a great one okay? If it starts with pizza....how could it go wrong?

So my new years eve was potluck.There was a great salad I'll post about later, cheese platters, pasta; the whole works. But the star of the dinner was the pizza. We have a chef friend, and that's never a bad thing. He makes his own dough and brought his own pizza peels and everything. They ranged from plain cheese pizzas to more creative concoctions. I'm sharing the two that featured our balsamic of course, but they were all delicious. Both of these are using the Jalapeno Balsamic, it has a really nice savoury flavour that really worked well.

You can use any dough for these, store bought is great, just follow the instructions for the timing. The topping is already cooked, so what really needs cooking is the dough. So as long as it's not a dough ball and your cheese is melted, I'd call it a victory.

The first pizza was for the host. It was also his birthday, so it's all his favourite toppings.

Birthday Pizza
makes 2 medium pizzas

1 handful torn kale
1/2 cup tomato sauce
1 cup sliced Brussels sprouts
1/2 cup caramelised shallots
2-4 strips prosciutto, chopped
2-3 tbsp Garlic Olive Oil
1/2 cup shredded mozzarella cheese
2 tbsp Jalapeno Balsamic

Stretch out your dough and spread the topping over it evenly. Drizzle to Garlic Olive Oil over top and bake.

Top with the Jalapeno Balsamic and serve.



This one is a little different. We made this up on the spot as a bit of a collaborative effort with things we had on various platters around the room. 10/10 will make again!

BBQ Pizza
makes one pie

Lots of roasted garlic cloves, we used about 10
1 slice grilled pineapple, cut into chunks
1/4 cup roast chicken, chopped
1/2-3/4 cup mozzarella cheese

BBQ sauce
1/8 cup Ketchup
1-2 tbsp Jalapeno Balsamic
2 tsp worchestire sauce

Stretch your dough out and sprinkle the topping on. This is a sauce free pie, so be as generous as you like with the cheese. Dot out the BBQ sauce and bake.

You could double the BBQ recipe and stir it into the chicken before you put it on too. That would also be really nice.






Friday, December 9, 2016

Crab Stuffed Chicken Breasts

You can cook this in separate dishes, but the best thing about it is when
the crab salad leaks out a bit and gets in the peas. And that’s just brilliant.

Crab Salad Stuffed Chicken Breasts with Peas

Crab Salad:
8 ounces lump crabmeat, picked over for shells
1/4 cup mayonnaise
1 tablespoon White Balsamic
2 teaspoons finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
1 stalk celery, finely diced
1 spring onion or scallion, finely chopped
2 tablespoons seasoned breadcrumbs
Pinch of Szechuan Pepper Salt

Combine all ingredients together in a bowl and set aside.


Chicken and Peas:
4 large chicken breasts
3 tablespoons Persian Lime Olive Oil
Crab salad
1/2 cup seasoned breadcrumbs
1 cup frozen peas

Preheat the oven to 375°F.

At the thickest part of the chicken breast, make a 3-inch incision. Cut so that it makes a pocket, being sure not to go all the way through the breast. Stuff with a couple tablespoons of Crab Salad.

In a greased casserole dish, arrange the chicken evenly. Fill the gaps with the peas. Sprinkle the Olive Oil over everything and add a nice coating of breadcrumbs to everything.

Bake for 25 to 30 minutes. It should be golden brown and the crab salad should be bubbling.




Friday, December 2, 2016

Maple Bourbon Balsamic Brussels Sprouts

A simple recipe with a delicious result. This came about after a conversation with friends on the best way to make sprouts. We all agreed that we loved them, but we all had our own ways to make them. This is a combination of all our favorites and I think that makes us all winners.



Maple Bourbon Balsamic Brussels Sprouts

2 tbsp bourbon
1 tbsp Greek Olive Oil
2 tbsp Maple Balsamic
     Or 1 tbsp maple syrup, 1 tbsp traditional balsamic
1lb Brussels sprouts, halved
1/4 lb Pork belly, diced

Preheat the oven to 400°F.

Add sprouts, pork and oil to an oven safe pan, tossing to coat. Roast for 30 minutes.

Whisk bourbon and balsamic together in a small bowl. After 30 minutes, drizzle over the sprouts. Return to oven 10 more minutes.


Serve any way you like, even delicious when cold!

Friday, November 25, 2016

Imam Bayildi

Happy Black Friday everyone! This isn't our busiest day, we don't have any extra special sales on. Our busiest day is tomorrow. Small Business Saturday. So come by and enjoy the town at it's bustling best! Or come during the week for a calmer shopping experience. We'll be here 7 days a week.


I've heard many stories about the origin of this dish and its name. It literally translates to The Imam Fainted, and that's just fun. But I love the richness of this. It's not too heavy and the flavors blend together so well. Warmly spiced and comforting, a perfect fall meal. 



Imam Bayildi

2 medium eggplants
1 small onion
1/2 bell pepper
Parsley, handful
Salt
3 – 4 tbsp Garlic Olive Oil, divided
2 tomatoes
1 tbsp Brown sugar
1 tsp ground cumin
2 tbsp fresh mint or 1 tsp dried

Slice the eggplants in half lengthwise. Salt liberally and place in a colander in the sink for 30 mins.

Preheat the oven to 450°F. Rinse eggplants, brush with a tablespoon of olive oil each and bake cut side up, 20 minutes. Set aside. Reduce oven heat to 350°F.

Slice onion finely. In a sauté pan, heat a tablespoon of olive oil to medium and add the onion. Cook 10 minutes, until they are fully translucent. Dice and add the peppers. Cook 5 minutes.

Add the cumin, mint, diced tomatoes, and brown sugar. Roughly chop the parsley and add that too. Cook 5 minutes; stirring frequently, until everything is well blended and cooked through. Season to taste with the salt. (I like to use our Smoked Salt or the Toasted Onion)

Make a series of shallow cuts over the length of the cooked eggplants. Brush with the remaining olive oil. Spoon veggie mixture over the eggplants. Add 2-3 tbsp water to the pan. Bake for 35-40 minutes.