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.
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.
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.
This is my first monthly blog on my favourite things and yes, I'am certainly ripping off Oprah. No, nobody is winning anything and what is under your chair is dust. But, you know positivity spreads and saying nice things about stuff can't hurt anybody. I can't say that I have seen more than a few episodes of Oprah (went out of my way to watch the Lance Armstrong interviews), but I know from watching The Daily Show with Jon Stewart the gist.
Hooray to Google Image
So, what is Kieran liking in January!
Star Talk Radio:
Star Talk Radio Podcast featuring Neil Degrasse Tyson, who describes himself as "your own personal astrophysicist." This is a weekly podcast discussing astronomy, cosmology, physics, science-fiction, and space exploration. Neil Degrasse Tyson is charming, funny and just good spirited person. You may have seen him on various talk shows as he does the circuit.
He's picking up where one of my previous heroes Carl Sagan left off and he's hosting the 'Cosmos' TV which will air again on the National Geographic Channel and Fox - March 9, 2014. I started listening to this podcast in Mexico last November and I'am hooked. He has a revolving cast of New York comedians co-hosting with him and he's able to get great interviews with people such as Jon Stewart, Buzz Aldrin, Joe Rogan, Whoopi Goldberg, astronauts and university professors. I thoroughly enjoy listening to this on the treadmill at the gym or in the car on a long drive. One imperfection is that I find it often silly that he discusses with his co-host conversations that are previsously taped and edited of proper interviews. I can understand editing an interview. Just not discussing what was just said with another person, especially when you are asking for commentary from a comedian on another far more successful comedian. The podcast is available at their website or on Itunes.
Preview of Cosmos: A Spacetime Odyssey
Dried Fruit:
When I grew up Grandma would often have dried figs for Christmas and Winter time. Now my grandparents live in a senior home and I have fend for my own snacks. My preferred grocery store had a sale various dried fruits and on impulse I bought them. Now I'm addicted to Smyrna Figs, California Plums (aka prunes), Malatya Apricots and Tunisian Dates. They do contain potassium sorbate which is one of those lousy preservatives and should be avoided in large amounts. Also, they contain fiber, vitamins and minerals.... which is better than a tasty bag of chips I'm trying to avoid. At $4 a bag these are reasonable, tasty and travel well. We ate half a bag when we walked around the Zoo a few weeks ago.
Messini Authentic Gyros
3 Kinds of Gyro from Their Webiste
Messini Authetic Gyros restaurant on the Danforth - Mrs. Shopaholic and I ate there last Saturday for lunch and we were happily full. I love a Gyro, but throw in some French Fries as part of the delicious combination of pork, tzatziki, tomato, onion, and toasted pita, and you have a winner. Sure this bastardized Greek food, but it tastes great and does not cost an arm and a leg. We had lunch with Greek salad, plate of fries and two ginger ales for $20 with tax and tip.
The restaurant has always been busy when we have went and the decor is not fabulous, but what you are getting is a generous portion at a fair price. The service was also reasonably quick and our food came hot. Other favorites on the menu is the plate of home style fries covered in feta cheese and oregano. In my mind this great fast food time in lieu of the traditional burger. Bon Apetit!
Comments? Thoughts? Suggestions? Have a favorite thing to recommend? Go for it below.
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.
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.
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.
This is a great and healthy soup and is perfect on a cold day. It takes about 15 minutes of prep time to cut the vegetables and 45 minutes of cooking. This soup can also be made well ahead and reheated for when your guests arrive. This recipe makes 8 portions and leftovers will easily keep in the fridge for several days.
Carrot & Dill Soup
Carrot & Dill Soup
Combine ingredients in medium bowl.
2 TBSP of Butter or Olive Oil
3 Celery Stalks Chopped
2 Medium Onions Chopped
2 Garlic Cloves Minced
1/2 TSP Salt
1/2 TSP Pepper
Other Ingredients:
1 1/2 Lbs of Chopped Carrots (5 Cups approx)
2L or 8 Cups of Sodium Reduced Chicken Stock
1/4 Cup Fresh Dill Chopped
Steps:
1) In a large stock pot or Dutch Oven, heat butter/oil over medium
heat with celery, onions and seasonings.
Stirring often about 5 minutes.
2) Add Chopped carrots and cook for 4 minutes stirring occasionally.
3) Add stock and bring to a boil; reduce heat to a
simmer and cover. Cook carrots until
tender about 35 minutes.
4) Using an immersion blender puree the soup until smooth or use
a blender and perform in batches.
5) Add dill to soup and mix through. Serve.
Simmer
soup until needed.
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.
Garnishes:
Serve with a dollup of sour cream.
Alternatively, with sprinkle of old cheddar cheese.
Ingredients for Carrot & Dill Soup
Step 1: Frying Onions, Celery and Seasonings in a Stock Pot
Commonly in Germany this sauce is served as a topping on pork
sausage or French fries. You could use
it like you use ketchup and it is essentially a seasoned ketchup.
Sausage covered in Currywurst with Fries
I made this sauce for the first time recently
and served it on President's Choice Oktoberfest and Bratwurst sausages, and it went very well. It would also go well on
Knackwurst or Wieners. This type of
sauce has its own museum in Berlin and it is estimated Germans eat 800 million
Currywursts a year It takes about 40
minutes to make this sauce and you will have enough for more than a dozen
sausages.
Currywurst Museum in Berlin
Currywurst Sauce Recipe
Ingredients:
1 Large Sweet or Yellow Onion, finely chopped
2 TBSP Canola Oil
1 TBSP Curry Powder
1 TBSP Hot Paprika
400ml Canned Crush Tomatoes (half a can)
1/2 Cup Sugar
1/4 Cup Red Wine Vinegar
1/2 TSP Salt
Steps:
1) Heat canola in a saucepan over medium heat. Add onion and cook until soft, about 10
minutes. Stir fairly often to prevent
burning.
2) Add curry powder, paprika and cook for 1 minute more,
stirring constantly.
3) Pour in tomatoes, red wine vinegar, salt, and bring to a
boil. Stirring occasionally.
4) Reduce heat to low and simmer for 25 minutes, stirring
occasionally. Sauce will become
thickened.
Note: This recipe can be made hours ahead and reheated. It keeps well in the fridge for a week.
Ingredients for Currywurst Sauce
Step 1: Frying the Onions with the Ingredients Measur
Step 3: Bringing Currywurst Sauce to a Boil
Currywurst Sauce Thickened and Ready to Serve
What I learned making this sauce:
That sometimes I get too hungry and forget to
take a picture of the final product to share.This is the second time I have done that. I got the first two images off of Google.
