Recipe: Zingerman's Mac & Cheese

I recently took my team on an overnight staff appreciation trip to Ann Arbor, Michigan – easily one of my favourite “foodie” towns in the USA.  From K/W, the trip takes about 4 hours door-to-door, but it’s well worth the drive if you’re into food the way we are!

Ann Arbor has a great vibe – it is home to the University of Michigan and its school spirit can be felt all across the city.  The city hosts numerous art fairs throughout the year, has great shopping, nightlife and is very walk able.  There’s a plethora of incredible restaurants and food shops to choose from – my favourites being Trader Joe’s (a specialty food/grocery store), Shalimar (amazing Indian food), Eve (upscale French) and Zingerman’s.

Zingerman's Delicatessen opened more than 25 years ago and over the years, they have expanded their business from the single deli to include a mail-order business, restaurant, bakery, creamery, coffee company, school, catering company, and food tour company.

The food is amazing – not inexpensive but I always leave full and with the feeling that I received good value for my money.  I was excited for my team to experience the “magic” of their food and their fantastic customer service while we visited four of their businesses:  the deli, roadhouse, creamery and bakery.

Dinner at the Roadhouse was the highlight – and one of the favourite things we shared was their incredible pasta with smoked chicken, sweet corn, green chilis and Monterey jack cheese.  They’re known for their full-flavoured, from scratch macaroni – they offer a minimum of 6 varieties on the menu.

 

Here’s their basic mac & cheese recipe, from the book: “Zingerman’s Guide to Good Eating”, published in 2003 by Ari Weinzweig.  Keep it simple or dress it up Zingerman’s style!

Zingerman’s Mac & Cheese

ingredients

§         coarse sea salt

§         1 (one) pound macaroni, preferably the Martelli brand (you can find this at Vincenzo’s)

§         2 (two) tablespoons butter

§         1 (one) medium onion, coarsely chopped (about one cup)

§         1 (one) garlic clove, peeled and bruised with the side of a knife

§         1 (one) sprig each of fresh thyme and rosemary

§         ¼ (one-quarter) cup dry white wine

§         2 (two) tablespoons flour

§         3 ½ (three-and-one-half) cups whole milk

§         2 (two) tablespoons Dijon mustard

§         freshly ground black pepper to taste

§         12 (twelve) ounces extra old cheddar cheese (about 4 ½ cups)

method

1.       Preheat the oven to 400 F.  Bring a large pot of water to a boil.  Add 1 to 2 tablespoons salt and the pasta and stir well.  Cook for about 10 minutes (if using Martelli) or until the pasta is 2 to 3 minutes from being al dente.  You’ll want it underdone so that it doesn’t get mushy in the oven.  Drain and set aside.

2.       Meanwhile, melt the butter in a heavy-bottomed pot over medium high heat.  Add the onion, garlic, thyme, rosemary and sauté until the onion is soft, about 5 minutes.  Add the wine and reduce the mixture until it thickens, 3 to 4 minutes.

3.       Remove the garlic, thyme and rosemary from the pot.  Add the flour, stirring constantly.  Cook for a minute or so more while you continue to stir.

4.       Slowly add the milk, a little at a time, stirring constantly to avoid lumping.  When the flour and milk have been completely combined, stir in the mustard and some salt and pepper.  Keep the mixture at a gentle simmer (not at a high boil) until it thickens, 2 to 3 minutes.  Reduce the heat to medium.  Working a handful at a time, stir in 3 cups of the cheese.  When the cheese has melted into the sauce, remove the pan from the heat.  Taste and adjust the seasonings if necessary.

5.       Stir the pasta into the cheese sauce.  Pour it into a 9” by 13” baking dish and top with the remaining 1½ cups of grated cheese.  Bake uncovered for 25 minutes, or until the cheese is golden. Serve hot.

Recipe: Key Lime Cookies

The snowy weather inspired me to host a tropical theme party for our good friends Linda and Martin and their ten year old daughter Adrianna.  Truth be told, the party was as much for the adults as it was for the kids. Who isn’t done with winter at this point in the year?

The snow was piled high outside but that didn’t stop me from decorating the inside “island-style”.  We turned up the thermostat and when our guests arrived, they were greeted at the front door with flip flops.  I draped beach towels over the living room chairs and couches and lit a few coconut-scented candles.  

I bought some banana leaves and used them as the runner and placemats for my table (I found them for $1 at the New City Asian Supermarket in downtown Kitchener).  I scattered graham cracker crumbs as faux sand on top, then finished with key limes, whole coconuts, baby bananas and sprigs of fresh flowers.

After a bit of chit chat we headed for the kitchen and got to work.  First, we made mango banana daiquiris for the adults and virgin strawberry daiquiris for the kids (complete with mini umbrellas, of course).  We made a tropical pineapple, red pepper and cucumber salad to go with dinner, which was Hawaiian pizza.

Adrianna loves to bake and decorate cookies so I special ordered some tropical and beach themed cookie cutters from Golda’s Kitchen (www.goldaskitchen.com) for these delicious key lime cookies. 

Key Lime Cookies

makes about 2 dozen medium sized cookies

ingredients for cookies

¾ (three-quarters) cup sugar

2 (two) tablespoons freshly grated lime zest (use a microplane or a box grater)

1 (one) cup unsalted butter, softened

1 (one) egg

1 (one) teaspoon almond extract

2½ (two-and-one-half) cups all purpose flour

½ (one-half) teaspoon salt

ingredients for lime icing

¼ (one-quarter) cup unsalted butter, melted

3 (three) cups icing sugar

¼ (one-quarter) cup key lime juice (or use juice from regular limes)

method for cookies

1.      In the bowl of a food processor, pulse sugar and lime zest together for about 20 seconds.

2.      Beat butter and reserved lime sugar mixture together in a stand mixer using the paddle attachment (or use a hand mixer) until well incorporated and butter is fluffy, about 2 minutes.

3.      Add in egg and almond extract, scrape down sides of bowl with spatula.  On low speed, add in flour and salt until combined, scraping down the sides of the bowl if necessary.

4.      Wrap dough in plastic wrap and chill until firm. Preheat oven to 350º F.  Roll dough out on a lightly floured counter to ¼ (one-quarter) inch thickness and cut with your favorite cookie cutters, then transfer cookies onto parchment lined cookie sheets.

5.      Bake 8 to 10 minutes, until very lightly browned around the edges.  Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.  Decorate with lime icing and additional lime zest and/or toasted coconut, if desired.

method for icing

1.      Combine melted butter, lime juice and icing sugar together until smooth.

trader joe's

Last Sunday, a few of us from the shop drove to Ann Arbor, Michigan for a mini "foodie" getaway. Ann Arbor is one of my favourite food towns because that's where Zingerman's is located (more on Zingermans in an upcoming post!) as well as Trader Joe's, a mid-size specialty grocery store with great finds and reasonable prices. Trader Joe's is a privately held company located in 9 states, with the mission to sell "innovative, hard-to-find, great tasting foods" to it's customers.
Even in the midst of a snowstorm (on a Sunday! and at 2 p.m.!) the store was packed. TJ's is jammed with interesting (and delicious) items - specialty produce, sushi, great cheeses, meats, frozen prepared meals, snacks, tons of sweets, baking, chocolate and wine. I've never tried any of their prepared fresh or frozen foods or meats before (I don't want to bother with the hassle of trying to take those items over the border, plus, I've noticed that there are preservatives and artificial ingredients in their prepared food). However - there are many other items that make it into my shopping cart every time I visit, such as:
-flattened banana (dried, flattened bananas, John loves these)
-dried strawberries, blueberries, cherries....(great for baking and tiny fingers - John!)
-marcona almonds (an awesome sweet and salty snack)
-gorgonzola crackers...yum
-mini cookies - almond thins + crispy oatmeal chocolate chip are my fav's
-microwave-ready brown rice and lime coconut rice (for emergency situations!)
-all kinds of sea salts - such as alaea hawaiian sea salt for $3
-great snack foods like kettle corn, fried and dried snap peas, roasted seaweed snacks...
-old moon zinfandel from California...great wine for $6!
 
Here's a recipe from their website that sounds delish! (www.traderjoes.com)
 
Pear And Brie Fancy Flatbread 1 Lavosh Bread (Regular or Whole Wheat)
1 Pear, thinly sliced
8 ounces (or so) Brie, cubed or torn into small pieces
2-3 slices Prosciutto, sliced thin
2-3 tablespoons Organic Brown Sugar
1 cup Wild Arugula

Preheat the Oven to 375°. Layer the lavosh with the pear slices, pieces of Brie, prosciutto and sugar, in that order. Bake for 5-6 minutes until the Lavosh is golden brown and the sugar has caramelized.
Top with Baby Arugula and serve.
Serves: 4 to 6 as an appetizer
Cooking Time: 5-10 minutes

recipe: pan seared scallops with leek and tarragon creme

 

It’s official, February is my least favourite month.  I know it’s ridiculous for me to be mad at the snow – but I am.  My husband has been less than enthusiastic as well, but at least he has an excuse – we have a corner lot complete with sidewalks, and he does all the shoveling. 

However, I am trying quite hard to be grateful on the days when the sun shines, and to remember that February must have a least a few positive qualities.  Well, we’re now 12 days into February, and I can only think of two:

Valentine’s Day.  I cherish the homemade cards that David makes for me and let’s not forget that Valentine’s Day means that we can eat chocolate for breakfast, lunch and dinner guilt-free.

The Academy Awards.  I love the Oscars!  Apparently I’m not alone, as an estimated 40 million viewers tune in to watch.  I’m not sure what I like better – the actual awards or seeing what everyone is wearing on the red carpet.  At my house, Oscar night always involves a bottle of bubbly, and of course, plenty of delicious, rich food (because when there’s this much snow on the ground, it’s hard to believe that swimsuit season will ever return).  Oh, and there are also the snide remarks from my husband who instead of watching the show, invariably chooses to work in his office just within earshot of the tv.

This year, I’ll be making these delicious scallops in a leek and tarragon cream sauce.  The credit goes to Trish Magwood.  I learned to make these while working at her cooking school/café/retail shop/catering business in Toronto called Dish Cooking Studio.  I haven’t decided yet how I’m going to serve them – they’re wonderful with frisée greens (as per the recipe) but they’re also delicious tossed with fresh pasta or on a baguette as a bruschetta.  If you’re hosting an Academy Awards party, you can serve individual scallops with a dollop of sauce on porcelain, Asian spoons, or endive leaves.

pan seared scallops with leek & tarragon crème (serves 6)

ingredients

§         3 (three) large or 5 (five) small scallops per person

§         2 (two) tablespoons vegetable oil

§         1 (one) tablespoon butter

§         1 (one) tablespoon olive oil

§         4 (four) shallots, sliced

§         2 (two) leeks, white part only, sliced

§         3 (three) cloves garlic, minced

§         1 (one) cup white wine

§         1/2 (one-half) cup 35% cream

§         2 (two) tablespoons grated Parmesan cheese

§         1 (one) bunch fresh tarragon

§         frisée greens for garnish

§         1 (one) baguette

§         1/4 (one-quarter) cup olive oil

§         salt and pepper

method

1.       In a large heavy skillet, heat vegetable oil until almost smoking.  Pat scallops dry with paper towel, then season scallops with salt and freshly cracked pepper.  Pan sear on each side for 2-3 minutes or until golden.  Remove scallops. (note: do not crowd the pan with too many scallops – you will need to sear in batches).

2.       To the pan, add butter and a dash of olive oil.  Sauté shallots and leeks until fragrant, about 6 minutes.  Add minced garlic and sauté for another 2-3 minutes.

3.       Add white wine, scraping up any stuck bits.  Add cream and cook, reducing liquid to about half.  Finish with parmesan and freshly chopped tarragon leaves.  Season again with salt and pepper.

4.       Lightly toss frisée with a pinch of salt and a drizzle of olive oil.

5.       Place greens in center of plate, top with cooked scallops.  Drizzle with tarragon crème and garnish with 2 crostini per person.

Note – if you like a lot of sauce (or plan to serve the scallops with pasta) then double the sauce component.

Healthy Breakfast Shake

Since the new year, I've been trying to start the day with a healthy breakfast. Truthfully, I'd love to start everyday with poundcake (like yesterday, but it was a Sunday so it doesn't count, right?) but this shake is far healthier and more filling. My husband finds it hard to eat a meal in the morning but he has no problem downing one of these protein-packed shakes. I started making shakes after reading Dr. Joey Shulman's "Healthy Sin Foods" book. The protein powder is filling and adding the ground flaxseed is a great way to boost your intake of omega-3 fats. Great for digestion, too. You can buy the flaxseeds whole (and grind them yourself in a coffee maker) but I prefer to buy pre-ground flaxseed which I keep in the fridge. Don't add whole flaxseed because it's hard to crack and may pass through the body intact.
 
Healthy Breakfast Shake - serves 2
 
2 cups low fat milk (note: can use almond or soya milk instead, if desired)
2 tablespoons ground flaxseed
2 scoops vanilla protein powder (I like the brand Proteins +, which you can find at Zehrs in the natural food section, with the protein bars)
1 medium (peeled) banana, frozen 1 teaspoon pure vanilla extract

Add all ingredients into a blender and blend for about 10 seconds.

Pour into 2 glasses and serve.

tina’s mushroom-topped brie - recipe: mushroom-topped brie

Do you think you have the recipe for a product worthy of lining national supermarket shelves, fridges and freezers? I recently read about a new Canadian competitive reality TV show called Recipes to Riches.

According to their website (www.recipestoriches.ca), “the new original series gives ordinary Canadians with extraordinary recipes a once-in-a-lifetime shot to exhibit their talent on TV with the possibility of their recipe making it onto the shelves of select Loblaw Companies Limited grocery stores across the country”.

There are seven different food categories, including appetizers, sweet and savoury snacks, cakes, pies, savoury pies, freezable entrees and frozen treats. The winner of each category will receive a $25,000 cash prize and each category winner will go head-to-head to compete for the grand prize of $250,000. That will be the largest cash prize in Canadian reality TV history.

I’d love to enter the contest myself, but its strictly open to “home” chefs... which got me thinking about one of the best home chefs I know — my friend Tina Roberts. I’ve written about her before, and I’m sure I’ll write about her again.

Immediately after I sent Tina the press release, she e-mailed me back and wrote, “Your subject line definitely got my attention. I think I will enter — for sure the brie.” Tina is famous for her to-die-for marinated brie and blueberry drizzle salad (recipes can be found online at www.danashortt.ca/recipes.htm) but her latest creation is this delectable mushroom-topped brie, also award-worthy. Tina surprised me and the rest of the Dana Shortt Gourment team in December by bringing us this brie and a crusty baguette as a special holiday treat.

Good luck, Tina!

Tina’s mushroom-topped brie

ingredients for brie

• 1 tablespoon olive oil
• 1/2 pound fresh-sliced mushrooms
• 1/2 cup minced sweet onion
• 1 large garlic clove
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon balsamic vinegar
• kosher salt and freshly ground pepper to taste
• 200 gram brie, top rind removed.
  (Tina suggests that you use a cheese slicer to remove the top of the brie as it works well and doesn’t remove too much of the brie.)

ingredients for garnish

• 1/4 cup chopped toasted walnuts
• 2 tablespoons chopped fresh parsley

method

• Preheat oven to 350 F.
• Heat oil in a medium sized frying pan over medium heat.
• Add the mushrooms, onion, garlic, rosemary and thyme.
• Sauté for four to six minutes, stirring occasionally and until mushroom liquid has evaporated.
• Add balsamic vinegar, salt and pepper and cook until liquid has evaporated.
• Cool slightly and then top brie with mushroom mixture.
• Place brie in brie baker, oven proof sauté pan or dish.
• Bake brie for eight to 10 minutes or until hot.
• Sprinkle brie with walnuts and parsley.
• Serve warm brie with fresh baguette, crackers or flatbreads.

Try French Onion Soup for your soul A belly-warming meal idea that will soothe any stomach on a cold January day - recipe: french onion soup

A few years ago, when my parents decided to downsize from their large family home to a townhouse condo, it left me with mixed feelings.

The downside included saying goodbye to our long-term neighbours and to the home where we had created so many wonderful memories.

In addition, I was faced with 25 plus years of mementos and keepsakes that I now had to filter through and store . . . without the benefit of a huge attic! The upside of the move was that Mom was compelled to pass along all sorts of items that she no longer had room for, like a few pieces of good-quality furniture, some décor items and lots of kitchen goodies (too bad her jewelry doesn’t take up closet space — just kidding Mom).

One of my favourite “scores” was the set of French onion soup bowls that my grandmother had bought for my mom many years ago.

French onion soup is just one of those things that tastes better in its own special crock — sort of like how Coquilles St. Jacques tastes better in a scallop shell (Score – I got those too!) What can I say? Some women love clothes, some women love shoes, and some women love soup bowls, scallop shells and tablecloths just a little bit more.

This is my favourite French onion soup recipe.

The winter following my parents big move, David and I invited them over for a belly-warming meal of French onion soup, crusty bread and green salad.

It’s January, so I know that a lot of us are trying to eat a little lighter — this isn’t exactly the lowest calorie soup option out there but it’s still soup, right?

French onion soup
(Serves 6) Ingredients

5 tablespoons unsalted butter
2 jumbo sweet onions (about two pounds), halved lengthwise and thinly sliced
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
1 cup white wine, divided
5 cups beef broth (use the best quality you can — make your own, or buy from a specialty
store or butcher for best results)
1 cup water or chicken stock

For soup crocks
6 slices of day-old baguette
6 ounces of Gruyère cheese, grated (or more, if desired)

Method

Melt butter in a large saucepan over medium-low heat until frothy.

Add onions and stir to coat in butter.

Add thyme, salt and sugar and stir every few minutes for 20 minutes, then add 1/2 cup of white wine and stir.

Continue cooking for another 20-25 minutes or until onions are very soft and golden brown in colour.

Add flour and cook, continuously stirring for about one minute. Stir in remaining 1/2 cup of wine and stir for another minute.

Pour in broth, water/chicken stock and simmer, uncovered, stirring occasionally, for about 25 minutes.

Preheat broiler.

Put soup crocks in a shallow baking pan.

Divide the soup equally among the crocks and top each with a slice of baguette and an ounce of gruyere.

Broil four to five inches from heat until cheese is melted and bubbly (about one and a half minutes).

dreaming of spending the holidays in italy - recipe: veal tenderloin stuffed with leeks, sausage & chevre

Winter in Italy. That simple three-word phrase sounds just divine. I wish I could say that I was about to fly off to Europe for an extended winter holiday but sadly, this is not so.

However, I can at least try to pretend that I’m in Italy through my culinary adventures. Winter in Italy was the name of a cooking class taught by the very talented Pam McDonald several years ago at Dish Cooking Studio in Toronto.

I was an employee at Dish while working my way through chef’s school and I was fortunate enough to work alongside Chef Pam as her assistant in many classes.

One of my favourite classes featured a delectable Italian menu which included a radicchio & chicory salad with sautéed mushrooms & shaved parmesan; scalloped fennel & potatoes, sautéed rapini with pine nuts & raisins, veal tenderloin stuffed with leek, sausage & chevre and pears with sweet mascarpone cheese.

In addition to sharing valuable tips and tricks for the kitchen, Pam suggested a unique entertaining idea involving fresh rosemary: extra sprigs can be tossed into a wood burning fireplace for a delicious, natural, yet oh-so-frugal aroma!

This veal tenderloin would make for a stunning entrée on Christmas or New Year’s Eve. Buon Appetito!

veal tenderloin stuffed with leeks, sausage & chevre
recipe courtesy of Chef Pam McDonald,
owner of “more than food” cooking school in Toronto
905-637-4907
(serves 8)

ingredients

• 2 (two) tbsp olive oil
• 1½ (one-and-one-half) lb. sweet Italian sausage, casings removed
• 3 (three) leeks (white parts and ? green), quartered lengthwise, well-rinsed, dried and sliced
• 6 (six) oz. soft mild chevre
• 1 (one) tbsp fresh thyme, washed and chopped
• salt to taste
• freshly ground pepper to taste
• 3-4 (three to four) lb. veal tenderloin
• 3 (three) cloves garlic
• 1 (one) zest of lemon
• 1 (one) cup chopped fresh parsley
• 2 (two) tbsp olive oil

method

• Heat the oil in a large skillet over medium-low heat. Add the sausage and sauté, breaking up the meat with a fork, until the meat begins to lose its pink colour. Add the leeks and cook until the leeks are tender and the meat begins to brown, approximately 15 to 20 minutes.
• Reduce heat to low and stir in the chevre, breaking it into small pieces. Cook until the chevre melts. Season the stuffing with thyme, salt and pepper.
• Remove the silverskin and any excess fat from the tenderloin. Slice the tenderloin down the middle and open as you would a book. Place the tenderloin between two pieces of plastic wrap. Pound the meat gently until approximately ¾ (three-quarters) to 1 (one) inch in thickness. Place stuffing on one tenderloin and cover with another tenderloin. Secure by tying with kitchen string. Repeat with remaining tenderloin.
• Mince the parsley, garlic and lemon zest in a food processor. Drizzle in olive oil. Pat this mixture over the top of the veal. Place on lined pan and roast uncovered for 40 minutes at 450° F.