Guinness Caramelized Onions (Gourmet Burger or Sausage Topping)

With the BBQ season starting and the gorgeous weather we had of late, it is time to have meals out on the patio.  This is one of my favorite burger toppings and it works great combination with some old cheddar.  This topping is also great with Oktoberfest/Bratwurst/Knackwurst sausage or back bacon.  This recipe makes about enough for 12 Burgers or Sausages and in the multiple times I have brought it to other peoples homes or camping; the container is always empty when I leave.

Guinness Caramelized Onions

This recipe can made the day prior and will keep in air tight container in the fridge for several days.   It takes about an hour to make, but once the onions are simmering you just have to occasionally stir.  When I made this I kept myself busy watching a movie.

Guinness Caramelized Onions
Ingredients:
	2 Large or 3 Medium Sweet (White) Onions or Vidalia -Sliced
	1 TBSP of Butter
	1 TBSP of Packed Brown Sugar
	1 TBSP of White Wine Vinegar
	1 TSP Worcestershire Sauce
	1/4 TSP Sea Salt
	1/4 TSP Pepper
	1 Cup (250 ml) of Guinness Beer or Dark Ale
Steps:
	1) Heat large fry pan to medium heat and add butter to melt.
	2) Add onions and fry at medium heat, stirring often, until softened, about 10 minutes.
	3) Add brown sugar, vinegar, Worcestershire sauce, salt, and pepper; continue to cook for 3 minutes. Continue to stir
	4) Poor in Guinness Beer and bring to a boil; reduce heat from medium high to medium-low.  Cook uncovered and occasionally stirring until onions are golden and liquid has evaporated.  Approximately 30 minutes.
	5) Let cool in open container or bowl. Once cooled, put in an airtight container and refrigerate until needed.  Onions will keep for several days.  Or serve hot onions when ready on a burger, sausage, etc.

Ingredients for Guinness Caramelized Onions

Step 2: Frying the Onions

Step 3: After adding Brown Sugar, White Wine Vinegar, etc

Step 4: Prior to adding Guinness Beer

Step 4 (Continued): The Onions Reducing

The Onions Now Reduced and Ready to be Served

The Final Product

Substitutions:

• The beer need not be Guinness; but I would use a dark ale.
• For a slightly different flavor, omit the Worcestershire sauce and add a bay leaf with the beer and a pinch more sea salt.  Remove the bay leaf once liquid in the pan is mostly simmered off.

What I have Learned Making This Recipe:

• If you light a candle near the cutting board this helps to neutralize the compound in onions that irritates your eye.  If you frequently cut onions overtime you will become immune.
• Your hole house could smell like onions.  I suggest closing doors to your various rooms and running your kitchen exhaust fan on maximum.  

Other Condiment Recipes:

I have published two other of my favorite burger/sausage toppings if you are interested in previous blogs.

• Currywrust Sauce Recipe
• Creamy Horseradish (aka Horseradish Aioli)

Thoughts? Suggestions?  What is your favorite fancy burger topping?  Add your comments below.

Creamy Horseradish Topping (aka Horseradish Aioli)

This little piggy like his roast beef with horseradish and I prefer mine to be the naughtier creamier variety.  But, I have bought pre-made 'Creamy Horseradish' and have been disappointed with the long list of chemicals/preservatives in the ingredients and 'tinny' taste from the food additive.  By chance I stumbled upon this recipe to do it oneself and it takes a couple of minutes and tastes great.

If you like horseradish this recipe could be used to make a tasty garnish for hamburgers, sausages and sandwiches. This recipe takes 2 minutes to make and just a few dishes.  The recipe below makes enough horseradish for 4 to 6 servings of roast beef.  Bon Apetit!

Creamy Horseradish Aioli
Combine in a Small Bowl:
	1/2 Cup (125ml) Mayonnaise or Light Mayonnaise
	1/4 Cup (60ml) Sour Cream or Light Sour Cream
	2 TBSP (30ml) Extra Hot Prepared Horseradish
	1 TSP (5ml) Worcestershire Sauce
Steps:
	1) Stir above ingredients until mixed.
	2) Cover and refrigerate until needed.  You can make this several hours ahead.  Put dip in a serving dish and enjoy.
	3) Optional - Sprinkle serving dish with dried parsley flakes or minced chives for effect.

Additions and Substitutions:

• Since you are blending the horseradish into the topping using Extra Hot makes sense to get the right taste.  If you do no like your horseradish as strong use 'normal' prepared horseradish.
• I have made this recipe using both light and normal mayonnaise and I found that you don't need the full fat version.  However, light mayonnaise has far more additives and preservatives.  Same with light sour cream versus full fat sour cream.

What I Learned in Making this Recipe:

• Aioli is just a fancy word for mayonnaise and is commonly used in Southern France and Catalan part of Spain.  It is an emulsification of olive oil, garlic, egg yolks and lemon juice, for more details see wikipedia. 

Did you like this recipe? Comments, Thoughts or Suggestions? Please add them below.

Lemon & Basil Chicken Breasts

This is a tasty recipe that can be made year round as most grocery stores you can easily find fresh lemons and basil.  It takes just a few minutes of prep time and 30 minutes of time in the oven.  The coating will keep the chicken breasts moist and is healthy substitution as compared to the tasty chicken skin.  The portion of this recipe is for 2 servings, but simply doubling the ingredients you can make it for 4 people ore more.  You can marinated hours ahead and taken out of the fridge when ready to cook.  I would serve these chicken breasts with a fresh green salad or light pasta such as my Cherry Tomato and Fresh Pesto Pasta.  Also, I find that an off-dry white wine goes best with recipes that involve herbs and chicken such as a Chablis or Riesling.

Lemon & Basil Chicken with Pasta Side

Lemon & Basil Chicken Breasts
Combine in a Small Bowl:
	1 TSP (5ml) Canola Oil
	1 TBSP (15ml) Dijon Mustard
	1/4 (60ml) Cup Loosely Packed Fresh Chopped Basil
	2 TSP (10ml) Grated Lemon Rind
	1 TBSP (15ml) Fresh Squeezed Lemon Juice
	1 Clove Garlic Minced
	1/4 TSP Salt
	1/4 TSP Pepper
Add:
	2 Skinless Chicken Breasts
Steps:
	1) Pre-heat oven to 350' Fahrenheit.
	2) Combine ingredients above in a medium bowl and stir.
	3) Add chicken and thoroughly coat meat.
	4) Place on a roasting pan or baking sheet.  Cook in oven for 30 minutes until chicken is just start getting golden on the outside and no longer pink on the inside.
You can make this up to 8 hours ahead if you cover and refrigerate the chicken.  Leftover chicken if chopped and combined with mayonnaise makes a great chicken salad on a sandwich.

Ingredients for Lemon & Basil Chicken

Step 2: Ingredients combined to make Marinade

Chicken Prior to Cooking

Chicken after Cooking

The Finished Product

Substitutions:

• You can substitute the 1/4 cup of fresh basil for a 1/4 cup of parsley for a different taste.  Alternatively, for a more French taste you could use 1 TBSP of fresh tarragon in lieu of basil or parsley.  Tarragon is a lot stronger in taste and thus less is needed.  

What I Learned in Making This Recipe:

• You can use a classic box grater to grate lemon rind or just as easily use a lemon zester and then just chop the peel strips into small pieces.  I find the latter less dangerous and lemon zester can be put in the dishwasher.
• If you have a 'classic' oven where the heat comes from the bottom this recipe takes about 30 minutes.  However, if you have a convection roast function the chicken takes about 25 minutes. A visual sign that chicken is cooked is if you cut through the center of the breast and see no pink and the juices run clear.  Alternatively, you can use a meat thermometer and see if the chicken has reached an internal temperature of 180' Fahrenheit.  

Did you enjoy this? Have a question or suggestion?  Please add your comments in the field below.  

Winter Cold: Try Cock-a-Leekie Soup

With Winter not easing up at all this February in Toronto, it is nice to have a tasty soup to warm up with.  This recipe is fairly easy and does not require blending like most of other recipes that I have shared.  It serves 4 hearty portions and takes about 45 minutes including prep time.  Per Wikipedia this soup is French in origins, but it has also been called "Scotland's National Soup."  I can confirm it is both tasty and not that hard to make.   Hope you enjoy.

Cock-a-Leekie Soup

Cock-a-Leekie- Soup
Ingredients:
	2 TBSP of Vegetable Oil or Canola Oil
	2 Cups (500ml) Sliced Leeks (white and light green parts)                     Which is Approx 2 Medium Leeks
	2 Boneless Chicken Breasts, Cubed in 1/2 Inch Pieces
	6 Cups (1.5L) Sodium Reduced Chicken Stock
	3/4 Cup (175ml) Long Grain Rice
	1 Strip of Lemon Peel (1/2 cm wide and about 5cm long)
	1 Dried Bay Leaf
	TT Salt
	1/2 TSP Pepper
	1/4 Cup (63ml) Chopped Fresh Parsley
Steps:
	1) Cut bottom end off of leek and top of leeks after the light green parts.  Discard bottom and top. Cut leaks in half to split open.  Rinse leeks in hot water to ensure sand/soil is removed from inside and let drain in a colander.
	2) Slice leeks into large strips about 1cm wide and 4 cm long. Measure 2 cups.
	3) In a stock pot or large saucepan heat oil over medium heat.  Add Leeks and cook for 5 minutes.
	4) Add cubed chicken pieces and continue to fry about 4 minutes or until the chicken is no longer visibly pink.
	5) Add chicken stock, rice, lemon peel, and bay leaf; bring to a boil and then cover and reduce heat to low.  Cook 25 minutes and until rice is tender.
	6) Fish out bay leaf and lemon peel discard (use tongs or a slotted spoon).  Season with salt to taste and pepper.  Add parsley and serve.
Soup will last up to 3 days in the fridge, although the rice will lose its consistency and expand. It is best to serve and eat after preparing.

Ingredients for Cock-a-Leekie Soup

Step 3: Sauteing Leeks on Medium-High Heat

Step 4: Add Chicken and Fry for 5 Minutes

Step 5: Add Chicken Stock, Rice, Lemon Peel and Bay Leaf

 Step 5: Almost Finished Cooking 

Cock-a-Leekie Soup with Garnish of Parsley

Additions and Suggestions:

• Unlike a lot of soups I have prepared in which I have suggested various garnishes often sour cream, shredded cheese or home made bacon bits, I have no suggestions for this soup. 

What I've learned in making this soup:

• Leeks have a more subtle taste than onions and they are part of the same family of plants that include both garlic and onions.  They are great boiled into soups or fried in butter/oil as part of a stir fry.  It is best to eat the white parts and light green parts.
• Leeks are a good source of many vitamins including vitamin A, B6, Folate. K and minerals including manganese and iron.  Leeks have been eating by people since at least the second millennium BCE including by Egyptians and Mesopotamians.
• When preparing leeks it is best to cut off the bottom and top just where it stops being at the light green and to thoroughly rinse in a colander to get the sand/dirt out.  
• When cutting the peel of a lemon it is best to use a fresh lemon that is scrubbed and to use a sharp paring knife.  

Have a favorite soup for Winter?  Have an addition to this recipe?  Please share it below. 

Pork Persillade (Pork coated in Parsley, Garlic and Olive Oi.)

This is a roast recipe that I have now made several times and it is a simple way to make a Sunday roast.  Persillade is a combination of chopped fresh parsley, minced garlic and olive oil, and is common to french cooking.  You can serve this combination also on chicken, lamb, potatoes or oysters.

Pork Persillade

To make this coating it takes only minutes and can be applied on roast up to 24 hours before hand.  Just keep it refrigerated.   It takes approximately 1 hour 45 minutes of cooking time to prepare a 2.5 Lbs roast (1Kg); and that will make about 6 portions.  The general rule of thumb with roasts is a 1/2 lbs (8oz) per person and that is weight before cooking.

Pork Persillade
Combine in a medium size bowl:
	6 Cloves Garlic, minced
	2 TBSP (30ml) Extra-Virgin Olive Oil
	1-1/2 Cups (375ml) Fresh Parsley, chopped (and loosely packed and towel dried)
Other Ingredients:
	1 Pork Rib Roast or Centre Roast (Boneless) -  2.5lbs or 1Kg
	1/2 TSP Salt
	1/2 TSP Fresh Ground Pepper
Steps:
	1) In a medium size bowl combine garlic, parsley and olive oil.   Mix together to create a paste.
	2) Pre-Heat oven to 350 degrees.
	3) Rub Salt and Pepper on the outside of the roast and place on grill pan.
	4) Rub Parsley mixture on the outside of the roast.  Place roast in heated oven.
	5) Cook roast at 350 degrees until it reaches an internal temperature of 170F (71C).  This takes about 1:45 minutes.
	6) Tent roast with aluminum foil on a cutting board and let stand 10 minutes before slicing.  Cut in 1/2 cm pieces and serve.

Tips and Suggestions:

• This recipe can be prepped and done hours before dinner.  So you can coat the roast and have it wrapped in plastic in the fridge until needed.
• Use an electric meat thermometer and take the guess work out.  Electric meat thermometers usually have an alarm that can be set to tell you when the roast is done.
• If you have a convection roast function on your oven use it.  It will take about 20% less time and you'll have a more crispy outside of roast.
• Use a grill pan and the excess grease will drain away.    

Preparation Photos:

The photos you are seeing contains a larger 4lbs (1.9kg) Pork Centre Loin Roast and I split it in half to get more parsley coating on the roast.  Also, so we could have leftovers for tasty next day sandwiches.  

Ingredients for Pork Persillade

Parsley, Garlic and Olive Oil Mixture

Pork Roast prior to Cooking

The Final Product

Variations:

• The parsley coating also goes easily on chicken breasts, lamb roast or pork tenderloin.  Make the coating and rub on. Than cook the meat as you always would. 
• For a Dijon style flair brush a thin layer of Dijon mustard on the outside of the roast and the put on the parsley coating.  This goes very well if you like Dijon mustard and gives the meat even more flavour.  I normally use Maille brand myself as I find it tastes better than Grey Poupon.  

Classic One Liner

• If you really want to go to flavor country.  Wrap the outside of the roast with bacon before coating it with parsley.  Use toothpicks soaked in water to tack the bacon on.  This is really tasty.... Your waistline is not for me to judge.  

Comments? Suggestions? Please share them below.

Provencal Carrot and Parsnip soup with Basil

This is an excellent soup recipe that I have now prepared a few times.  It is a Provencal (Southern France) style of soup with the combination of fresh basil and cream.  Also, although parsnips are not commonly served in Canada they are easily found Winter vegetables at most grocery stores.  Parsnips cost about twice the price of carrots and are normally found near the fancy lettuce and Asian vegetables (at least at Longo's or Loblaw's.)  Europeans have been eating parsnips long before Roman times and they look like white carrots.

Provencal Carrot and Parsnip Soup

This soup takes about 1 hour to prepare and serves 8 portions.  It can easily be made ahead of time and warmed up for dinner.  I suggest serving this soup as a starter for roasts and accompanying it with some fresh baguette.  Bon apetit!

Provencal Carrot and Parsnip soup with Basil
Combine in a stock pot:
	1 Sweet Onion, chopped
	1 Yellow-Flesh Potato, peeled and chopped (Yukon Gold works)
	2 Cups Parnsips, peeled and chopped (3 to 4, about 10oz)
	4 Cups Carrots, peeled and chopped (about 1 1/4 lbs)
	1/2 TSP Ground Pepper
	4 Cups (1L) Sodium Reduced Chicken Broth
	1 Cup Water
Step 3: After Cooking and blending soup
	1 Cup (250ml) 10% or 18% Cream
Finishing Ingredients:
	3 TBSP of freshly squeezed Lemon Juice (1/2 a large lemon)
	1/4 Cup Fresh Basil, chopped TT Salt (1 TSP is my suggestion)
Steps:
	1) In a stock pot bring vegetables, chicken broth and water to a boil.  Then reduce heat to medium-low and cook covered for 25 minutes until vegetables are soft.
	2) Blend with an immersion blender or in batches in a blender.
	3) Reduce heat to a simmer and stir in 1 cup of cream.
	4) Prior to serving soup add lemon juice, basil and salt to taste. Stir soup to mix in.  Serve hot.
Soup will last up to 3 days in the fridge.  When reheating consider adding more water to get to desired thickness.  Soup will thicken overtime.

Ingredients for Soup

Vegetables prior to Cooking

Step 1: Soup with Boiling Vegetables

Step 3: After Blending and Adding a Cup of Cream

Step 4: After Adding Basil

Final Product: Provencal Carrot and Parsnip Soup

What I learned making this soup:

• That the more I eat parsnips; the more I like them.  They are excellent source of dietary fibre, B vitamins, minerals, anti-oxidants and potassium. 
• Parsnips are also a great addition to stews and work well in combination with carrots.  
• "TT" often used in cookbooks to mean 'to taste.'  Julia Child frequently used this abbreviation in her cookbooks in reference to salt and pepper.  

Comments? Thoughts? Suggestions?  Please add them below.                                

Black Bean and Vegetable Soup

Winter has us in its icy grips and in order to please Mrs. Shopaholic and her ever cold feet I often make soup. This soup if full of vegetables and is both nutritious and delicious.  This soup is an excellent source of dietary fiber, vegetable protein, vitamins A, C, folate, calcium and other minerals.

Black Bean and Vegetable Soup

This recipe takes about 45 minutes to prepare and serves 6 adult portions.  You can garnish it up with a dollop of sour cream.

Black Bean and Vegetable Soup
Combine in a stock pot:
	1 TBSP of Vegetable Oil or Canola Oil
	2 Celery Stalks, diced
	2 Medium Carrots, diced
	1 Medium Onion, diced
	2 Cloves Garlic, minced
	1/2 TSP Ground, Cumin
	1 Pinch of Cayenne Pepper
	1/2 TSP Salt
	1/4 TSP Pepper
Ingredients for Step 2:
	2 Cans Black Beans (19oz/540ml), drained and rinsed
	2 Cups (500ml) Sodium Reduced Chicken Stock
	4 Cups (1 L) Water
Ingredients to Finish Soup:
	1 Green Onion, diced
	1/4 Cup Fresh Coriander (loosely packed), chopped
Steps:
	1) In a large stock pot, heat oil over medium high heat with celery, onions and seasonings.  Stirring often about 6 minutes or until vegetables are softened.
	2) Add Black beans, chicken stock and water and bring to a boil.
	3) Reduce heat to a simmer and cover with lid.  Cook vegetables until tender about 20 minutes.  Stirring occasionally.
	4) Using an immersion blender puree the soup until smooth or use a blender and perform in batches.  Simmer soup until needed.
	5) Prior to serving soup add green onion and coriander.  Stir soup to mix in.  Serve hot and with a dollup of sour cream (if desired).
Soup will last up to 3 days in the fridge.  When reheating consider adding more water to get to desired thickness.  Soup will thicken overtime.

Ingredients for Black Bean and Vegetable Soup

Step 1: Frying the Vegetables and Seasonings

Step 2: Add Beans, Stock and Water, and bringing the Soup to a boil

Step 4: After Blending the Soup

The Finished Soup

Additions and Substitutions:

• For spicier soup add 1/4 tsp of cayenne pepper.  
• For those who don't like Coriander (aka Cilantro) omit it from the recipe. 

Fun Facts that I learned while 'wiki-ing' some of the ingredients for this recipe:

• Black Beans are also known as Black Turtle Beans and are commonly used in Latin American cooking.  Further there are 6 common sub-varieties: Black Magic, Blackhawk, Domino, Nighthank, Valentine and Zorro.
• Coriander is also known as Cilantro and Spanish Parsley. Approximately, 1 in 10 people have an allergic response to it.  For those who have the allergy the side effects could as limited as horrible taste in ones mouth, swelling tongue and gums, itching throat to abdominal cramping, bloating, vomiting or diarrhea. It is a genetic pre-disposition and if you are allergic to coriander you are also allergic to birch tree pollen.  I could not find an article that I would recommend on the subject from Google.  
• Onions need not be stored in a fridge.  Just a dark, dry and cool place.  However, onions stored in the fridge will release less sulfenic acids, which turn into a gas and irritates the eyes.  Also, cutting onions routinely will reduce the eye irritation.  Another alternative to reduce eye irritation and the smell is too light a candle near the cutting board.