Recipe: Marinated Flank Steak

Is it just me or is June a ridiculously busy month for everyone?  I wasn’t so overwhelmed that didn’t cook at home at all, just nothing that I would classify as “gourmet”.  Rather, I stuck to simple, straightforward, easy-to-prepare meals.  So, I thought I’d share with you some of my more recent “go-to” meals when time and/or creativity are lacking. 

1.      Grilled sausages, roasted broccoli and fingerling smashed potatoes.  Simply grill the sausages, baste with bbq sauce and serve with Dijon mustard for dipping, if desired.  Cut a crown of  broccoli into small florets, toss with olive oil, salt & pepper and roast in a 425 F oven for about 15-20 minutes or until crisp tender and the tips are slightly browned.  For the potatoes, wash baby red or white potatoes (leave skin on), throw into a pot filled with cold water and bring to a boil over high heat.  Once you can pierce the potatoes easily with a fork, drain them into a colander and then throw them back into the pot.  Mash them (leave the skins on) and add a tablespoon or two of butter, about a 1/3 cup of milk, a heaping tablespoon of horseradish and season to taste with salt and pepper.  Lately I’ve been adding add a bit of garlic olive oil instead of the milk.

2.      Baked sweet potatoes with chickpeas and roasted vegetables.  Microwave or bake sweet potatoes and top with chickpeas or another bean of your choice, and lots of roasted veggies (recent concoctions included sautéed garlic scapes, broccoli and zucchini).  Top with a large dollop of hummus or guacamole or a little bit of both.  I have to admit, this is not a “David dinner” (because there is no meat, of course).  Actually, I find that David (and I would guess most men in general) are happiest when they’re presented with a mix of meat, starch and veggies.  So while I eat a lot of vegetarian fare, I still cook meat for David on most nights.

3.      Marinated Flank Steak with baked potatoes and roasted vegetables.  When I cook something vegetarian like the preceding recipe, I make extra of the veggies and potatoes and then add some meat to prepare a dinner for David.  Below is an easy and delicious flank steak marinade that my family has been making for years.

marinated flank steak

ingredients

§         3 (three) pounds flank steak

§         ¾ (three-quarters) cup oil

§         ¼ (one-quarter) cup soya sauce

§         ¼ (one-quarter) cup brown sugar

§         2 (two) tablespoons vinegar

§         1 (one) clove garlic, minced

§         a handful of chopped green onions

§         1½ (one-and-a-half) teaspoons ginger

method

1.      Mix marinade ingredients together.  Score the steak, then marinate in a ziplock bag for 24-48 hours.

2.      Grill.

Recipe: Calamari

Last Sunday, my husband David and I attended a birthday celebration in honour of my remarkable Uncle (also named David).  His wife, my Aunt Susan, planned the surprise celebration, which was quite honestly the best birthday party we’ve ever been to.  

The event was held at “Pasquale’s Trattoria”, a fantastic Italian restaurant located in dowtown Oakville.  About fifty of Uncle David’s closest friends and relatives came out to celebrate this milestone birthday.  The evening was filled with fun, food, laughter and tender moments, as there were roughly a dozen touching speeches in addition to a hilarious Las Vegas-style singer!  It was such a pleasure to be introduced to and chat with so many of the people in Uncle David’s life that I had heard about over the years, but had never met.

Now – to the food – it was an amazing spread, to say the least!  Brace yourself – it was a lengthy menu… We started with bruschetta as well as fresh bread with olive oil & balsamic vinegar.  Next they brought out platters of antipasto – think cured meats, cheeses, marinated vegetables and olives.  After that?  My fav – bowls stuffed with fried calamari with marinara dipping sauce and steamed mussels.  

Following the seafood (by this point, I was getting worried because I was already full, while my husband was completely in his element, just getting warmed up…) they brought out perfectly cooked penne pasta with a light rose sauce topped with freshly grated parmesan.  Then, we had our choice of entrees:  veal marsala, chicken picatta or roasted salmon.  Finally, we ended the meal with a delicious layered cake.  It was so pretty that there was a crowd of people taking pictures of it, myself included.

The evening was remarkable and will certainly be one that I’ll always remember – and not just because of the food!  Happy Birthday Uncle David.

Simple Fried Squid

recipe adapted from Fine Cooking magazine

ingredients

§         2½ (two-and-a-half) lbs. squid, cleaned and cut into 1/2-inch-wide rings

§         ½ (one-half) cup all-purpose flour

§         sunflower oil, for deep-frying (you’ll need a few cups)

§         lemon wedges, for garnish and serving

§         salt and freshly ground black pepper

§         Italian marinara sauce for dipping (or use your favourite seafood sauce)

method

1.      Lightly season the squid rings with salt and coat them in the flour, shaking off any excess.

2.      Heat the oil in a deep-fryer or pan to 350–375°F or until a cube of bread browns in 30 seconds.

3.      Add the squid rings, in batches, and cook until golden brown.

4.      Remove with a slotted spoon, drain well and keep warm while cooking the remaining batches.

5.      Season to taste with salt and pepper.

6.      Serve the squid garnished with the lemon wedges and marinara sauce for dipping.

Recipe: Donut Muffins

David, John and I just got back from a wonderful long-weekend getaway to Geneva-on-the-Lake, Ohio.  We’d visited for the first time last summer and had such a great time that we decided to return for the Victoria Day weekend.

John loved this visit even more than last year, as he was older and accordingly, more interested in all of the fun activities for kids.  Truth be told, David and I were looking forward to the burgers at Eddie’s Grill and the old-fashioned donuts at Madsen’s almost as much as we were looking forward to spending time away from the hustle and bustle of our regular routine, with Johnny all to ourselves.  

Madsen’s Donuts is an institution in Geneva-on-the-Lake.  They’ve been in business since 1938 and still make donuts the old-fashioned way.  This no-frills-yet-charming space has an open kitchen, so you can watch the donuts being made right before your eyes.  

After witnessing the line-ups at Madsen’s (as well as for apple fritters at the recent Mennonite Relief Sale in New Hamburg) I’m positive that there are many other donut-lovers in Waterloo Region as well.  This is a fun recipe because it’s a muffin, but it tastes like an old-fashioned donut (I think the magic is in the nutmeg…).  It’s a tasty way to get your donut fix with a lot less mess and effort!

Donut Muffins - adapted from Fine Cooking magazine - yields 24 medium sized muffins

ingredients for the muffins:

§         ¾ lb. (three-quarters of a pound) unsalted butter, at room temperature

§         1¾ (one-and-three-quarters) cups sugar

§         4 (four) eggs

§         6 (six) cups all-purpose flour

§         1 (one) tablespoon plus 2 (two) teaspoons baking powder

§         ½ (one-half) teaspoon baking soda

§         2 (two) teaspoons salt

§         1 (one) teaspoon ground nutmeg

§         1 2/3 (one-and-two-thirds) cups milk, any kind (skim, 1 % or 2 %)

§         1/4 (one-quarter) cup buttermilk

§         1 (one) teaspoon pure vanilla extract

ingredients for the topping:

§         ¾ (three-quarter) cups butter, melted, use more if required

§         1 (one) cup granulated sugar

§         1 (one) tablespoon ground cinnamon, more if you choose

§         ¼ (one-quarter) teaspoon nutmeg, more if you choose

method for the muffins:

1.       Preheat the oven to 350°F.

2.       In a stand mixer or a large bowl, cream the butter and sugar.  Beat in the eggs, one at a time, until just mixed in. Scrape down sides of bowl with a spatula.

3.       In a separate bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg.  Stir the milk, buttermilk and vanilla together in another separate bowl or dish.

4.       With a wooden spoon, mix a quarter of the dry ingredients into the butter-sugar mixture.  Then mix in a third of the milk mixture.  Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry.

5.       Mix until well combined but do not over mix, as this will result in tough muffins.

6.       Use greased paper liners or grease and flour two standard-size muffin tins.  Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup.

7.       Bake the muffins until firm to the touch, about 27-35 minutes.

method for the topping:

1.       Combine the sugar, cinnamon and nutmeg together in a bowl.

2.       Dunk the top of each muffin into the melted butter (or use a pastry brush) and then dip them into the bowl of cinnamon sugar, to coat the muffin top completely.

Additional Notes:  If you like the taste of powdered donuts, you can also top the muffins with icing sugar, or add finely chopped apple to the batter, for a muffin that tastes more like an apple fritter.

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.