Recipe: Bombay Chicken Wontons

Last week I was invited to participate in a fundraiser put on by Gowlings (the law firm) for Saint Monica House.  The theme of the event was “Sensational Summer Entertaining.” At the event, a handful of female chefs were asked to demonstrate and provide a recipe for an easy-yet-sensational hors d’oeuvre.

The hard part for me was choosing just one hors d’oeuvre to feature.  Initially, I had decided that an asparagus, caramelized onion and fontina tarte tartin would be perfect, given the timing (yeah! asparagus season is finally here!).  But I changed my mind, mainly because I was worried that this recipe would be too time-consuming for many of the guests to bother to replicate at home.

In the end, I decided on our Bombay chicken salad on wontons.  This recipe is one of my favourites from our catering menu.  It’s easy to prepare and it’s quite versatile.  In addition to serving the salad on the wonton crisps, you can stuff a little bit of the salad onto the base of an endive leaf, for an attractive, low-carb appetizer.  Of course, the salad makes a great sandwich filling – try it on multigrain bread or raisin walnut.  You can also use it to make gourmet quesadillas (just add your favourite cheese).  Lastly, try the chicken salad on mixed greens for a hearty lunch or light dinner.  

This recipe yields enough for 72 bite-sized appetizers, or about 2½ (two-and-a-half) cups of chicken salad filling.

ingredients for Bombay chicken salad

§         1 (one) pound (16 oz.) chicken breast, cooked and finely chopped or diced into very small pieces

§         1 1/3 (one-and-one-third) cups small diced sweet red bell peppers

§         ½ (one-half) cup green onions, minced

§         2/3 (two-thirds) cup dried currants (or substitute raisins and/or dried cranberries, if desired)

§         1/2 - 2/3 (one-half to two-thirds) cup mayonnaise

§         1 (one) tablespoon Patak curry paste, or more to taste

§         2 (two) teaspoons curry powder, or more to taste

§         ¼ (one-quarter) cup chopped cilantro

§         salt and pepper, to taste

§         additional sprigs of cilantro to garnish wontons, if desired

ingredients for wonton crisps

§         18 (eighteen) wonton wrappers, cut into 4 squares
(note: you can find wonton wrappers in the produce department of any grocery store)

§         vegetable oil, for shallow frying

§         salt, to taste

method for bombay chicken salad:

§         In a medium size bowl, mix together the mayonnaise, curry powder and curry paste. Stir until smooth and combined.

§         Add in the cooked chicken, bell peppers, green onions, currants and cilantro.

§         Season to taste with salt and pepper, if desired.

§         Set aside in the fridge.

method for wonton crisps:

§         Cut each wonton wrapper in half to make 2 rectangles, then cut each rectangle in half to make 4 squares (in total).

§         Heat 1½ (one-and-one-half) inches vegetable oil in a 4-5 (four to five) quart heavy pot over moderately high heat until your thermometer registers 360° F.

§         Using tongs, gently lay 8 (eight) squares on oil (do not drop in, or they will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds in total.

§         Transfer with a slotted spoon to paper towels to drain and season with salt.

§         Fry remaining squares in the same manner.

to assemble:

§         Place about 1½ (one-and-one-half) teaspoons of Bombay chicken salad on top of each wonton crisp.

§         Top with a sprig of fresh cilantro to garnish (or, use chicken salad in other suggested recipe ideas listed above).

Recipe: Robert Hudyma's Wild Rice, Sundried Blueberry & Cranberry Scones

Over the Easter weekend I was pleased to receive an unexpected visit from Chef Robert Hudyma.  He happened to be in KW and made a point of stopping in to say hello and see the shop.  

Rob and his wife Colleen are the owners of Catered Affare Fine Foods in Toronto.  They gave me my first job (aside from waitressing) in the food industry.  I had recently graduated from the University of Guelph and was seriously contemplating chef school.  Accordingly, I was eager to find out what life was like in an industrial kitchen and so I met with as many chefs and food professionals as possible in order to gain some insight.  Everyone I spoke to told me to work in a commercial kitchen first, before I committed to chef school.  I remember one chef telling me that “baking a pan or two of brownies on the weekend is a VERY different experience than baking 20 or 30 trays for a large function – over and over again throughout your career!”  He was right.

I had heard great things about Catered Affare and arrived unannounced one November afternoon, resume in hand.  After a brief chat, I was offered the job – and an apron – on the spot!  (I think I came back the following morning for my first shift).  My timing was perfect, as November/December are by far the busiest months for most caterers – and no matter how many people you hire, there are never enough hands on deck.

I was relieved to discover that I loved working in a “real” kitchen.  Despite the long hours, I felt energized and was excited to be learning so much every day.  Thanks, Chef Rob, for taking a chance on me!

Rob Hudyma’s Wild Rice, Sundried Blueberry & Cranberry Scones

Rob says “This is one of our all-time favourite recipes.  For sweet versions omit the wild rice, salt and pepper and chives”

ingredients

§         6 (six) cups all purpose flour

§         3 (three) tablespoons baking powder

§         ½ (one-half) cup dried blueberries

§         ½ (one-half) cup dried cranberries, coarsely chopped

§         ½ (one-half) cup cooked wild rice

§         2 (two) tablespoons chopped chives

§         salt and pepper to taste

§         1 (one) quart of 35% cream (less 6 tablespoons)

§         egg white, as needed

§         superfine fruit sugar, as needed (you can find this at Ayres Nut & Baking Store on Regina St, OR, blitz granulated sugar in a food processor until fine).

method

1.       Mix dry ingredients making a well in the middle of a stainless mixing bowl.

2.       Add the cream and combine as quickly as possible, not overworking the dough.  Turn out onto a floured surface and roll to one-inch thickness.

3.       Using a two-inch cutter, punch out scones.  Left over dough can be reused.

4.       Glaze with egg white and superfine fruit sugar.

5.       Bake at 350 F for 18 minutes until golden brown and slightly puffed.  Cool on rack.

6.       Serve on their own or make mini scone “sandwiches” with sliced cheddar and smoked bacon or Swiss Emmenthaler and black forest ham.

KidsAbility Fundraiser - May 6, 2011

is proud to host our third annual
SPRING 'SOUP' FUNDRASIER for

Friday May 6th, 2011

10am - 5pm

This year we are sampling and selling various soups & crackers throughout the day and dana shortt gourmet will be donating all the profits from the featured soups, crackers & breads sold during this fundraiser to KidsAbility

::: menu :::

dana shortt gourmet

butternut squash, apple,

ginger soup

three bean soup

broccoli & cheddar soup

all frozen feature soups

plus

ciabatta bread

(white, multigrain, olive)

thiru’s classic Indian

mullugtwanny soup

thakkali soup

barrie’s asparagus

stone wheat crackers

vegetable crackers

stonewall kitchen

all crackers

We hope to see you on the 6th!

recipe: Gabriella's Committee Salad



It’s about time that I devote a column to David’s cousin, Gabriella, one of the best home chefs I know.

Gabe is one of those women that does everything – and everything well.  She manages to successfully juggle being a: wife, mother, chartered accountant, university lecturer, and a pampered chef sales rep!  She’s “crafty” too – she can make flax-seed-filled heating pads, soap and candles for crying out loud.  To top it all off, she’s a fantastic cook and baker!

I’ve been fortunate enough to taste many of her recipes, including her renowned “committee salad” which David and I adore on its own, or with a piece of grilled salmon, chicken or beef.  Check out several of her other recipes on my website ( www.danashortt.ca/recipes.htm ) – including her family’s famous amaretti cookies and cranberry orange biscotti.  This summer, I plan on making Gabe’s amazing basil-marinated roasted bell peppers as well as her rosemary focaccia bread.

One of these days, I’ll work up enough courage to ask Gabe how she is able to do it all… and then some.  Until then, I’ll enjoy our recipe exchange via email and (unfortunately) rare visits.  Gabe and her family live in Vancouver – yet another reason to visit.

Gabe’s Committee Salad

Serve on it’s own as a side salad or with a piece of grilled protein (think salmon, chicken, marinted flank steak…) for a meal-in-one.

ingredients for dressing

§         ½ (one-half) cup excellent quality extra virgin olive oil

§         5–6 (five to six) tablespoons excellent quality balsamic vinegar

§         1–2 (one to two) tablespoons lemon juice

§         1 (one) clove garlic, minced

§         1 (one) teaspoon dry mustard (use prepared mustard in a pinch)

§         ½ (one-half) teaspoon salt

§         1–2 (one to two) teaspoons sugar

method for dressing

1. Using a whisk, mix together everything but the olive oil.  Slowly whisk in the olive oil in a steady stream, until well combined.

ingredients for salad

§         1–2 (one to two) tablespoons of each butter and olive oil

§         1 (one) cups sliced almonds

§         ½ (one-half) cup sunflower seeds

§         ½ (one-half) cup pumpkin seeds

§         salt to taste

§         your favourite type of lettuce:  mixed greens, or spinach, or leaf, or iceburg, etc.

§         additions – such as, English cucumber, green onion, tomato, fruit (if not using tomato) – such as strawberries, kiwi’s and/or mandarin oranges

method for salad

1.       Heat butter and olive oil in a large saucepan set over medium heat.  Add almonds, sunflower seeds and pumpkin seeds and cook for 5 or 6 minutes, until toasted and golden in colour.  Set aside and let cool.  
Note:  you will have leftovers of this nut/seed mixture (save extra a in plastic ziplock bags for a future salad).

2.       Toss together your favourite type of greens, veg and or fruit, a handful or two of the nut/seed mixture and dress with dressing (you will likely have extras, depending on the size of your salad).  Enjoy!

Recipe: Becky's famous "girls night" artichoke dip

Girls’ Night Out.  Three words to put a smile on any woman’s face, especially those of young moms…  

I’m fortunate to have such a great group of girlfriends – many of whom I met in Grade 4 at Bridgeport Public School (or earlier!).  We try to get together once a month or so, either for our potluck supper club, dinners out on the town, or for appetizers at home.  Good food, wine and chit chat can always be counted on.

The last gathering took place at Nichole’s house, and we certainly had our fair share of gourmet goodies.  Jennifer made vegetable pinwheels with smoky chipotle dipping sauce and herb-marinated shrimp with lemon aioli dipping sauce.  Mary made an amazing Caesar salad, and mini meatballs.  Nichole’s treat? – baked brie with cranberries and amaretto.  Julie brought a homemade carrot cake AND chocolates (keener!) and I brought some cheese tortes and mini samosa’s.  Martha, who’s always up for girls’ night, was in Florida, but she still managed to text us that evening.  Last but not least is Becky, who prepared her famous artichoke dip with green chili’s.  

Becky’s artichoke dip has made an appearance at many get-togethers over the years, and it’s always a crowd pleaser.  Becky loves preparing it because it’s easy (she’s a working mom with 2 young children – enough said) and it is always well-received.  She kindly shared the recipe with me and hopes that you enjoy it too – maybe at your next girls’ night?

Becky’s famous “girls’ night” artichoke dip  

ingredients

§         1, (one) 398 mL can (14 oz) artichoke hearts, drained and finely chopped

§         1, (one) 127 mL can of chopped green chilis (you can find these in the Mexican aisle of any grocery store)

§         1, (one) 200 gram package of Monterey jack cheese, grated

§         1 (one) big scoop (¼ (one-quarter) to ⅓ (one-third)) cup mayonnaise

§         ¼ to ½  (one-quarter to one-half) cup finely grated parmesan cheese

§         crackers and/or fresh bread

method

1.      Preheat the oven to 375 F. In a large bowl, mix together everything but the parmesan cheese.  
Pour the dip into an oven-safe container.  Top with the grated parmesan.

2.      Bake in oven, uncovered, until dip is hot and cheese is bubbly – about 20–25 minutes.  

3.      Serve with crackers and/or fresh bread.

Recipe: Key Lime Pie with Coconut Whipped Cream

My husband David recently celebrated his birthday and it’s no surprise that I was stumped on what to give him. He isn’t keen on gifts– in fact, he’s impossible to buy for, because he always insists that he doesn’t need nor want anything.  Over the years, I have occasionally surprised him with something he didn’t think he wanted or needed but loved (like the CDs of NPR’s “Car Talk” radio show that make him laugh out loud) but more often then not, I end up cooking or baking something for him instead. I wouldn’t dare let his birthday go by without making him his favorite breakfast dish:  homemade crepes stuffed with crisp bacon pieces, syrup, and cinnamon (this recipe can be found on my website).  This year, I wanted to treat him to something in addition to the crepes, and after careful consideration, I decided to make him a key lime pie.  He liked it so much that it just might become a tradition as well! 

Key Lime Pie with Coconut Whipped Cream

ingredients

§         1 (one) graham cracker pie shell (or make your own using graham crumbs, melted butter and sugar)

§         ½ (one-half cup) cup key lime juice (you’ll need a one pound bag of key limes to yield ½ cup juice)

§         2 (two) tablespoons lemon juice or additional key lime juice

§         1 (one), 300 mL can of sweetened, condensed milk

§         4 (four) egg yolks

§         1 (one) cup 35% whipping cream

§         icing sugar, to taste

§         ½ (one-half) teaspoon coconut extract

§         additional key limes to garnish pie

method

1.      Preheat oven to 350 F.  Bake graham crust for 8-10 minutes, remove from oven and let cool (leave oven on).

2.      Meanwhile, whisk egg yolks and condensed milk together in a large bowl and set aside.

3.      Juice the limes and add to the egg yolk-milk mixture.  Whisk to blend.  Add the additional two tablespoons of lemon or lime juice (you can omit this if you don’t want the pie as tart).

4.      Pour mixture into crust and bake in centre of oven for about 17-18 minutes.  Remove from oven and let cool slightly.  Put in fridge to chill for at least 5 hours.

5.      Just before serving, whip the cream and add some icing sugar to taste.  Add the coconut extract.  Top pie with whipped cream and decorate with slices of key limes, if desired.

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.