local pizza inspired by niagara - recipe: bacon, apple & cheddar pizza with walnut-sage pesto & maple syrup

During March Break, my husband and I were lucky enough to spend three days in Niagara-on-the-Lake. It was our first vacation alone in over two years. Paired with the incredible weather it was bliss.

Of course we missed our little guy John, but it was so nice to sleep in until 8 a. m., catch up, read, watch movies and dine out. Thanks to John’s grandma and grandpa for babysitting.

During the drive home, David and I reviewed our favourite meals from our mini-vacation. We came up with two overall winners.

The first was an exceptional dinner at the Stone Road Grille, known to the locals simply as “Rest”. David had a fabulous carrot and pulled pork risotto to start, while I choose the bibb lettuce, duck, quail egg, olive and “tomato raisin” salad.

Selecting a main was difficult, as they all sounded so good. After some debate, David chose the lamb shank shepherd’s pie and I had the Charlie Baker chicken with bubbly sauce, truffled sweet potatoes and collard greens.

We managed to save room for dessert and shared their delicious apple crumble on shortbread served with cinnamon merlot ice cream. We’ve been to the restaurant before and it never disappoints. If you are heading near Niagara-on-the-Lake in the future, this is definitely a spot to check out.

The second winner came from a little place called The Pie Plate Bakery & Cafe in Virgil ( www.thepieplate.com ), which is only a five minute drive out of Niagra-on-the-Lake.

The Pie Plate specializes in — you guessed it — fruit pies, along with a slew of other freshly baked goods. However, it was their thin-crust pizza that really won us over — this pizza is quite possibly the best I have ever tasted.

The first day, we tried their seasonal pizza which was apple with walnut sage pesto, bacon, cold pack cheddar and a drizzle of maple syrup. The second day, David tried their mozzarella, sausage and roasted red pepper variety while I ordered the mozzarella, pear, walnuts, blue cheese and prosciutto variety.

If I had to choose between the three, the seasonal pizza would be my favourite. I liked it so much that after only two days of being home, I tried to recapture the flavours myself — I hope that you enjoy them too!

bacon, apple & cheddar pizza with walnut-sage pesto & maple syrup

ingredients for pizza toppings
(choose your own favourite pizza dough recipe)

• 1/4 cup walnut sage pesto
• 1 cup cooked, crumbled bacon
• 2 cups grated cheddar cheese, divided
• 1 1/4 cups peeled, sliced, sautéed apples (cook them in a little veg oil over medium heat for 5-7 minutes or until softened)
• 2 or 3 tablespoons hot banana pepper rings, chopped (note: this was not on the original pizza, but David and I like a bit of heat with our sweet so we made this addition). 1 tablespoon pure maple syrup

method for pizza

• Preheat oven to 450 degrees (move oven rack to centre of oven). Line a 13” by 18” greased baking sheet with a thin layer of pizza dough (or, use a traditional pizza pan).
• Spread the pesto on top of the dough. Top with the bacon, 1 1/2 cups of cheese, the apples and the hot peppers.
• Top with the remaining 1/2 cup cheese.
• Bake in oven for about 20 minutes, or until the crust is golden and the cheese is bubbly.
• Remove pizza from the oven, drizzle with the maple syrup and cut into squares or slices and serve hot.

ingredients for pesto

• 1/4 cup fresh sage leaves
• 1 cup walnuts, toasted
• 1/4 teaspoon kosher salt
• 1/3 cup good quality olive oil

method for pesto

• Blitz walnuts, sage and salt in the bowl of a food processor until pureed, about 30 seconds.
• Add olive oil and blitz until incorporated and smooth, about 10 seconds (note: this is a thick pesto).
• You only need 1/4 cup of pesto for the pizza — note that you can freeze the remaining pesto for future use.

foodie shops for something different - recipe: tempura-style shrimp & vegetables

Last week, I was fortunate enough to go on an overnight girl’s shopping trip to Troy, Michigan.

I love Michigan. Not only is it home to Zingerman’s — my all-time favourite deli, restaurant and bakery ( www.zingermans.com ) — but it is also home to many fabulous outlet malls, unique shops, and of course, restaurants.

With only 24 hours to shop, we were on a mission. The bulk of the trip was focused on shopping, not eating, which is unusual for me, as I would definitely classify myself as a “foodie” who when vacationing, plans her daily itinerary around meals not malls.

That being said, my companion and I definitely wanted to treat ourselves to a nice meal and a glass of wine after a long and tiring day of shopping. Yeah, it’s a rough life.

We narrowed our list down to two possible restaurants: The Melting Pot, a fondue franchise and PF Chang’s China Bistro, a Chinese-fusion chain. We decided upon PF Chang’s — we had both been there before and enjoyed the ambiance and yummy food. Also, it didn’t hurt that the restaurant was located in the Somerset Collection shopping mall, our last stop of the day.

We shared Chang’s Chicken Lettuce Wraps to start. In my humble opinion, a visit to PJ Chang’s is not complete without sampling this dish — it’s their signature appetizer of stir-fried ground chicken, mushrooms and water chestnuts, spooned into iceberg lettuce cups, topped with a spicy sauce and eaten burrito-style.

Next, we shared a few vegetable side dishes — wok-seared mushrooms and spinach stir fried with garlic, as well as an entrée — salt & pepper prawns with chili peppers, ginger and green onions. We didn’t realize that the shrimp would be lightly breaded and fried (we were trying to order and eat healthy) but truth be told, no one was complaining when we bit into the warm and crispy tem-pura-style shrimp.

tempura-style shrimp & vegetables

ingredients

• 5-6 cups vegetable oil, for frying
• 1 egg yolk
• 1 cup ice water
• 1 cup cake flour
• 2 tablespoons cornstarch
• A variety of vegetables (such as broccoli, carrots, green beans),
  cut into two-inch pieces, cleaned and dried
• 1 lb. raw shrimp (peeled and deveined), cleaned and dried
• salt and pepper, to taste
• light soy sauce or your favourite Asian-style dipping sauce

method

• In a medium bowl set over an ice bath, stir the egg yolk with a whisk. Add ice water and stir until combined. Sift flour and cornstarch into egg mixture and stir until just combined.
• Heat oil over medium heat (in a wok or large, deep sauté pan).
• The oil is hot and ready for deep frying once it reaches a temperature of 365 -375º F.
• Coat vegetables and shrimp in batter and let excess drip off.
• Deep fry in small batches until golden brown, turning often.
• Drain on a piece of paper towel and sprinkle with salt and pepper, if desired. Serve with your favourite Asian-style dipping sauce or light soy sauce.

teaching a beginner some easy-to-make dinners - recipe: pancetta-wrapped pork tenderloin with sage

Last Friday afternoon, I had the pleasure of teaching a friend how to prepare a few basic yet delicious meals. He’s a recent widower, and because his wife was very accomplished in the kitchen, he simply hadn’t yet learned to cook.

Prior to our lesson, I spent quite some time thinking about what would be appropriate to make. The dishes had to be nutritious and tasty, but with straightforward recipes accessible to a newcomer to the kitchen. No sense in learning complicated dishes that he would never attempt to make without assistance — as I said to him during our lesson, order the intricate meals in a restaurant when somebody else is doing the work! In the end, he would have to feel confident making them.

In all, we prepared five meals and two side dishes.

We started with pasta — we used fresh pasta because it cooks faster and it’s easier to tell when it’s properly cooked. Instead of bottled pasta sauce, we dressed the pasta with a store-bought pesto.

Next was a frittata, which is pretty much just a crustless quiche.

On to meal No. 3 — my dear friend Julie’s brown sugar salmon (go to www.danashortt.ca/recipes.htm for the recipe). I almost forgot how delicious and simple this recipe is. Just coat the salmon in a mixture of brown sugar, finely-grated parmesan and pepper, then bake for 12-15 minutes.

Next to last, we prepared flank steak, using a tried-and-true marinade from my former employer, Trish Magwood, of Dish Cooking Studio.

Lastly, we prepared pancetta-wrapped pork tenderloin. Credit goes to Chef Merla McMenomy, an instructor at Dish Cooking Studio. Although this recipe is fast and simple, it’s special enough for company, and definitely easy enough for any first time cook to master.

pancetta-wrapped pork tenderloin with sage

serves 2-3 (note: you can easily double or triple the recipe)

ingredients

• 1 pork tenderloin, trimmed
• 4 slices pancetta bacon
• 1 apple, sliced
• 6 fresh sage leaves or 1 tablespoon fresh thyme leaves
• 2 teaspoons olive oil
• cracked pepper, to taste
  

method

• Preheat oven to 425º F. Slice apple into about five-eighths of an inch thick slices, and cover the bottom of a casserole dish with the slices.
• Cover pork tenderloin with pancetta slices. Place pork tenderloin on top of apple slices. Top pork with sage leaves or thyme. Drizzle with olive oil and season with black pepper.
• Bake in oven for 23 – 30 minutes (uncovered) or until pork is cooked to your liking.
  

a big game requires chili - recipe: adam’s touchdown chili with the fixin’s

Last week, my brother Adam sent out the following e-mail message: “It’s Stupid Bowl week and I’m already thinking about the massive pot of all-day chili, served with all the fixin’s, that I’m going to be making on Sunday.

“We would love to have you over to watch Peyton club the proverbial baby seal and send Brees and the Saints marching home without rings. I hope I’m wrong and New Orleans wins, but Manning was absolutely surgical against the best D in the league in the Jets”.

Huh? All I read was: “blah blah blah massive pot of chili with all the fixin’s blah blah blah”. Adam later explained to me what Peyton, Brees, rings and best D all mean — thanks again Adam for the crash course.

Anyway, I’m sure it comes as no surprise that I’m not a football fan. I am however, a big fan of chili with all the fixin’s, and of course, a fan of my brother, sister-in-law, their son and our mutual close circle of friends who were also invited to attend.

Adam kept his word and served an amazing pot of chili (as I’ve always said, he’s a fabulous cook). The fixin’s included sour cream, grated aged cheddar cheese, minced scallions, and corn chips.

In my world, chili just isn’t complete without some crumbled corn chips on top. I didn’t like the taste of chili as a kid. However, I guess “chili nights” weren’t all bad as my Mom always served a tiny bowl of corn chips alongside each bowl of chili — guaranteed to be the only time that chips were served as part of dinner at our house!

adam’s touchdown chili with the fixin’s

serves 8 - 10

ingredients

• olive oil
• 8-12 cloves garlic, minced
• 1 large Vidalia onion, finely diced
• 3 green peppers, finely diced
• 1-3 chipotle peppers in adobo sauce, chopped (depending on desired heat level)
• 1 cup shiitake mushrooms, roughly chopped
• 1 cup cremini mushrooms,roughly chopped 2 pounds lean ground beef (preferably drug free, naturally raised)
• one 19 oz. can of red kidney beans, drained and rinsed
• two 19 oz. cans of white kidney beans, drained and rinsed
• two 28 oz. cans crushed tomatoes
• 1 large carton (798 ml) low sodium beef broth
• red wine to taste
• 2 tablespoons firmly packed brown sugar
• 1 teaspoon dry mustard powder
• chili powder, to taste
• cumin powder to taste
• freshly ground black pepper and salt, to taste
  

ingredients for garnishes

• green onions, chopped
• sour cream
• extra old cheddar cheese, grated

method

• Heat two tablespoons of olive oil in a large heavy bottomed saucepan over medium heat for a minute or two. Add the onions, stirring occasionally as the onions begin to “sweat”, approximately five minutes. Wait another two to three minutes and add the garlic. After another two to three minutes or so, the onions will have lost some of their moisture and will begin to caramelize. Add the green peppers and mushrooms, continuing to stir occasionally for the next five to 10 minutes. If the mixture sticks to the bottom of the pan, just add more olive oil, one tablespoon at a time. You’ll know it’s time to remove the mixture when the onion is caramelized, but before it starts to blacken. Set the mixture aside in a bowl.
• Rinse out your saucepan, and raise heat to medium high. Add another tablespoon of olive oil and wait a minute or two. Add the beef to the pan, stirring often as you brown the meat evenly. Once you see no more pink meat, add two tablespoons of chili powder and one tablespoon of cumin power. Stir the meat to ensure the spices evenly distribute themselves into the meat.
• Add the vegetable mixture back to the saucepan. Stir up the meat and vegetables so they are evenly distributed. Add the crushed tomatoes and give it a good stir. Add the beans. Before stirring, move to the next step.
• The next step depends on how thick you like the consistency of your chili. Some prefer a chili with lots of liquid and others more “chunky”. Start by adding one cup of beef broth, and then carefully stir so as not to mash the beans. Continue to add broth, a half cup at a time, until you have achieved your desired consistency. Add the dry mustard, brown sugar and chipotles. As the chili begins to simmer, turn down the heat as required to keep it to a simmer. Let the chili simmer for one hour.
• Add additional beef broth, and a tablespoon or so of red wine if more liquid is required to maintain your desired consistency level. Taste the chili and determine if it requires more chili powder or cumin. As a rule of thumb, add another tablespoon of chili powder and a half tablespoon of cumin powder and stir to incorporate the spices. What is important is that you wait at least an hour before repeating this step again so you don’t overdo the spices.
• Continue to let the chili simmer for six to eight hours, repeating the last step every hour.
• About a half hour before serving, add pepper and salt to taste.
• Start preparing your garnishes.
• Ladle the chili into bowls, and garnish as desired.

celebrating a recovery by revelling in some scrumptuous dishes - recipe: spaghetti puttanesca in 11 minutes

If you read my last column, you might recall that earlier this month I had my wisdom teeth removed. During my recovery, I spent many of my waking hours considering what I’d prepare once I was finally able to chew again.

Let’s just say that my husband has been a happy camper of late. We both love Italian food, so that’s what I’ve been focusing my efforts on. Our first meal was a hearty and comforting polenta served with 2 sauces: a meaty Bolognese and a tomato basil. For the tomato basil sauce, I took a tip from a client and reduced (by half) our tomato basil soup over high heat. It only took about 10 minutes and was delicious.

I also made one of David’s favourite pasta’s – spaghetti with aglio, oilo e peperoncino (spaghetti with garlic, olive oil and pepper). It’s as good as its ingredients are simple and its preparation easy.

Another favourite, and a new recipe for me, was pork chops with vinegar & peppers. David put a copy of Cooks Illustrated magazine, their Italian Favourites special issue (hint, hint, wink, wink…) in my Christmas stocking this year, which is where I found the recipe. I loved this dish – and I knew that David would too, as he has a full-blown obsession with vinegar.

Lastly, I prepared spaghetti puttanesca in 11 minutes, (said to have been created by the Neapolitan ladies of the night) also from the same special issue of Cooks Illustrated. We quite enjoyed the flavours but found that the pasta tasted even better the next day.

Cook’s Illustrated Spaghetti Puttanesca in 11 Minutes

serves: 4 to 6

ingredients

• 4 medium garlic cloves, minced
• table salt
• 1 pound spaghetti
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 4 teaspoons minced anchovies (I used anchovy paste)
• 1 can (28 ounces) diced tomatoes, drained, ½ (one half) cup juice reserved
• 3 tablespoons capers
• ½ cup good quality black olives, pitted and chopped coarse
• ¼ cup minced fresh parsley leaves

method

• Bring 4 quarts of water to a boil in a large stockpot. Meanwhile, mix garlic with 1 tablespoon water in a small bowl; set aside. When water is boiling, add 1 tablespoon salt and pasta, stir to separate pasta.
• Immediately heat oil, garlic mixture, red pepper flakes and anchovies in a large skillet over medium heat, cook, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
• Cook pasta until al dente. Drain, then return pasta to pot; add ¼ cup reserved tomato juice and toss to combine.
• Stir capers, olives and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt; serve immediately.

dreaming of eating solid foods again - recipe: meatballs stuffed with applewood smoked bacon & bocconcini mozzarella

For the past several days, I’ve been dreaming about the quintessential steak meal: a rib eye, grilled medium rare, served up with a side of crispy fried shallots, sautéed garlic mushrooms and baked potatoes with butter, chives and sour cream.

I suppose it’s not so unusual for a foodie to have dreams with an epicurean focus. However, I think it’s because I’m not really eating much right now. No, no, I’m not on a diet. It’s because I had all four of my wisdom teeth removed last week.

It had to be done, and I’m so glad that it’s over. For a scaredy-cat like me, the anticipation of the surgery was almost as difficult as the recovery.

I’ve been downing soup and shakes, shakes and soup, for several days while watching my husband eat seemingly everything under the sun.

To make matters worse, I’ve been teasing myself by watching the Food Network. Last night, “Big Daddy” Aaron McCargo Jr. made a mouthwatering Italianesque feast — spaghetti with bacon and bocconcini meatballs, cheesy garlic bread and antipasto salad with Parmesan cheese and fried eggplant “croutons”.

The amount of cheese, olive oil, butter, bacon and deep frying that went on in this episode would normally disturb me, but not so much as I listened to my stomach rumble. In addition to watching more Food Network programming, I’m flipping through cookbooks trying to narrow down which dishes I’ll make once I recover.

As I write this, I have yet to decide what those dishes will be, but I will definitely be making these meatballs before spring arrives.

I haven’t tested the recipe yet but the recipe has been rated five stars (the highest) by many of the 47 cooks who have tried it.

"Big Daddy" Aaron McCargo Jr.'s meatballs stuffed with applewood smoked bacon & bocconcini mozzarella

Serve the meatballs with spaghetti and your favourite marinara sauce, or use them to make meatball subs.

ingredients

• 8 slices applewood smoked bacon (or use regular bacon)
• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 1 package onion soup mix
  (note: this can be reduced to a half-package if you are concerned about sodium/saltiness)
• ½ cup bread crumbs
• 1 to 2 teaspoons coarse black pepper
• 1 tablespoon beef stock or water
• 8 to 10 mini bocconcini mozzarella balls
  

method

• Preheat the oven to 400º F.
• Arrange the bacon slices on a foil-lined baking sheet. Put in the oven and bake until bacon is crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
• In a large bowl, mix together the beef, Worcestershire sauce, onion soup mix, bread crumbs, black pepper, stock or water and the chopped bacon.
• Form portions of the meat around the bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly cooked and browned, about 12 to 20 minutes.
  

great cookbooks for new year's - recipe: ina garten's orange yogurt

Ok, I haven’t been cooking over the past few weeks. The only good part about not cooking is that our (ridiculously difficult to keep clean) stainless steel gas range looks spotless. It’s a rather busy time of the year for me work-wise, so we’ve been enjoying ready-to-bake meals from the shop all month. However, after New Year’s Eve, things will slow down a little bit so I’ll be able to get busy in the kitchen again. So I thought I’d share with you some of my favourite cookbooks, and the recipes within.

I own so many fantastic cookbooks; below are the four that I’d save first in a fire.

Martha Stewart’s Hors D’oeuvres Handbook,
(Martha Stewart, 1999) – I LOVE, LOVE, LOVE, this cookbook, so it’s hands down my numero uno. I love making hors d’oeuvres (my favourite type of party to cater) but I understand that not everyone enjoys making them, as they can be fiddly and time-consuming. That being said, if you’re like me and enjoy this type of thing, buy this book. It’s full of the most beautiful photos, recipes and stunning presentation ideas. I’ve flipped through this book over a hundred times and I never tire of it. Favourite recipe: Ruth Lesserman’s caramel brie with pecans.

Food and Memories of Abruzzo, (Anna Teresa Callen, 1998). David’s cousin Gabriella recommended this book. I love making dishes that David’s mother may have prepared for him when he was young. Favourite recipe: Polenta al Ragu di Maiale.

The Silver Palate Cookbook, (Julee Rosso & Sheila Lukins, 1979). I remember reading this over and over again in high school (my Mom had a copy) along with the original Martha Stewart “Entertaining” Cookbook. I daydreamed about what I’d serve at the cocktail and dinner parties I’d host in my own future apartment! Favourite recipe: chicken marbella – we had this last week on Christmas Eve at my brother’s in-laws (thanks Lynn & Mike!).

The Barefoot Contessa Cookbook, (Ina Garten, 1999). I adore this book as well, and if you saw my copy, you’d know just how much as it’s falling apart. I’ve considered buying a new copy but I think that there’s something special about a cookbook that is stained and tattered. It contains great photos, stories, and of course, recipes. Some of my favourite Ina Garten recipes include: crab cakes, pan-fried onion dip, rosemary white bean soup, coconut cupcakes, raspberry corn muffins, and orange yogurt.

Since it’s almost 2010, I figure a healthy, yet delicious recipe would be the most appreciated. Ina Garten’s orange yogurt is to die for – it tastes like you’re eating something that can’t possibly be good for you, and yet it is!

Ina Garten’s Orange Yogurt

note: for best results, strain the yogurt the day before you want to enjoy it

ingredients

• one quart plain low fat yogurt
• one-quarter cup raisins
• one-quarter cup chopped walnuts
• one-and-one-half teaspoons pure vanilla extract
• one-quarter cup honey
• grated zest of one orange
• one-half cup to one cup freshly squeezed orange juice
• if desired, additional raisins, walnuts, and/or orange zest

method

• Line a sieve with cheesecloth or good-quality paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for three hours or overnight
  (note: overnight is definitely best).
• Place the thickened yogurt into a medium bowl and add the raisins, walnuts, vanilla, honey and orange zest to taste. Thin with orange juice until it is a desirable consistency
  (note: I prefer less orange juice so that it remains thick).
• If desired, garnish with additional orange zest, raisins or walnuts.
• Serve plain or topped with granola.

some great holiday (cheese) appetizers - recipe: haloumi cheese appetizer

If you’re hosting a holiday party and looking for a delicious appetizer idea, look no further. My latest food obsession and appetizer of choice, is halloumi cheese.

My first taste of halloumi was in Zingerman’s Deli (Ann Arbor, Michigan). It was served on a bed of greens with chicken, olives and tomatoes. If you haven’t heard of Zingermans, my all time favourite food shop/deli/restaurant/bakery/creamery (among other things) try: www.zingermans.com.

Back to business: halloumi is a slightly salty firm cheese from Cyprus. It’s soft, but holds its shape when grilled on the bbq (my method of choice in warmer months) or sautéed in a frying pan (when the bbq is covered in ice & snow, like this past week). You can find this cheese at Zehrs; the President’s Choice brand is called Halloom. It is quite good and reasonably priced. I was delighted to find a delicious version at Melitsa’s, a fabulous Greek deli/café in Belmont Village.

preparation

The preparation is simple:

• Slice the cheese into one-quarter inch thick disks and sauté over medium-high heat in a frying pan for about 1-2 minutes per side.
• Place each disk/slice of cheese on a piece of baguette or gourmet cracker, and finish with a squeeze of lemon and fresh ground pepper (do not season with salt as it’s already naturally salty).
• If I have any on hand, I also love to sprinkle chopped rosemary, or mint, or thyme leaves on top.

Here are some other great cheese appetizers:

• Cut a wedge of asiago into large chunks, then blitz in the food processor into smaller chunks/pieces. Add a handful of chopped parsley, some minced garlic and chopped sundried tomatoes in oil. Spread this mixture onto baguette slices and bake in a 350º F oven until cheese is hot and bread is slightly toasted, about 8 minutes.
• Top a wheel of brie with your favourite chutney, jam or preserves. Bake in 375º F oven (preferably in a brie baker – the latest and greatest gift to give your hostess, or yourself… yes, we sell them at my shop!) until the brie is melted, about 12 minutes (for an approx. 200 gram wheel). Serve the warm brie with fresh bread, crackers and biscuits.
• Make your own cheese crisps. Simply preheat oven to 400º F and line a baking sheet with parchment paper. Grate some fresh parmesan and make little “disks” of parmesan cheese about one-and-one-half inches in diameter (leave space between the disks as if you were making cookies). Bake the crisps in the oven for about 12-15 minutes, or until the cheese is melted and medium-golden in colour. Cool on a wire rack and serve at room temperature (do not refrigerate, they’ll get soggy).