recipe: Relish Cooking Studio’s Tomato & Goat Cheese Tart

Back in the fall, I taught a cooking class at the newly-opened “Relish Cooking Studio” on Regina Street.  Co-owners Donna-Marie Pye and Maria Burjoski are dsg customers-turned-friends and they know how much I admire Ina Garten, a.k.a. the “Barefoot Contessa”, the specialty food shop owner turned celebrity chef, tv personality and cookbook author.

They asked me if I would be interested in teaching a class called “barefoot in the kitchen” featuring my favourite recipes from her seven amazing cookbooks.  Her original book “The Barefoot Contessa Cookbook”, published in 2000, is still my favourite.  The spine is broken in several places but I can’t bear to replace it.

Anyway, two nights before my class, I decided to join in on one that Donna-Marie was teaching.  I thought it might be a good idea to witness a class “in action” before teaching one of my own.  The class was called “More Pye Please” and it focused on both sweet & savoury pies, tarts and pastry techniques.  My favourites of the evening were the blueberry hand-held pies and the tomato and goat cheese tart with cornmeal crust.

These tarts are packed with flavor and can be served at room temperature or hot out of the oven.  They can be served with a side salad for lunch (or a light dinner), or can be the wonderful first course at your next sit-down dinner party.

Relish Cooking Studio’s Tomato & Goat Cheese Tart

ingredients:  cornmeal dough

·         ¼ (one-quarter) cup sour cream

·         ¼ (one-quarter) cup ice-cold water
·         1 (one) cup all-purpose flour
·         1/3 (one-third) cup cornmeal
·         ½ (one-half) tsp salt
·         ½ (one-half) cup cold unsalted butter, cut into cubes

ingredients:  topping

·         6 (six) plum tomatoes, roasted (see instructions below)

·         1 (one) large package (10 oz. / 300 g) goat cheese, crumbled
·         1 (one) bunch basil, roughly chopped
·         ½ (one-half) cup freshly grated Parmesan cheese
·         1 (one) tsp freshly ground black pepper

method

1.       In a bowl, combine sour cream and ice water; set aside and keep cool.

2.   In another bowl whisk together flour, cornmeal and salt.  Add the butter cubes and work into flour mixture with a pastry blender or with your fingers, until mixture is crumbly.

3.    Add the sour cream mixture all at once to the dry ingredients with a fork.  The dough will form a loose ball and will probably seem too moist, but just mix together gently and separate it into two even disks.  Use some flour on your fingers to keep it from sticking.  Wrap in plastic wrap and place in the refrigerator for at least two hours.

4.    In a bowl combine crumbled goats cheese and basil. 

5.    Line 2 baking pans with parchment paper and sprinkle with cornmeal.  Roll out each disk of dough on a well-floured board to about 11-inches.  Place each piece of dough onto a cornmeal-sprinkled pan.

6.   Scatter the goat’s cheese and basil onto the pastry, leaving about a 1-inch border.  Arrange the roasted tomatoes on top of the cheese.  Sprinkle with Parmesan and freshly ground black pepper.

7.   Fold the edges of the tarts up to form small folds along the edge of the dough.  Gently press down with your fingers.  (Don’t worry about being so perfect with this... it is supposed to be very rustic.)

8.   Bake in a 375 F oven for about 30 minutes until they are crisp and golden brown.  Rotate pans once in oven if necessary.  Slide tarts out onto a cooling rack and let rest 5 minutes before cutting like a pizza.

Makes 2 tarts (each tart serves 4 as an appetizer)

method:  roasted tomatoes

1.  Cut 6 plum tomatoes in half lengthwise and place on a rimmed baking sheet, cut side up. 

2.   Drizzle with about 2 tbsp olive oil and sprinkle with 2 tsp fresh thyme leaves (or ½ tsp dried), salt and freshly ground black pepper. 

3.   Roast in a 325 F oven for 1½ to 2 hours or until tomatoes begin to collapse, brushing occasionally with pan juices. (Tomatoes can be packed into freezer bag and frozen for up to 6 months.)

How to Taste Extra Virgin Olive Oil like a Pro

1. Olive oils are classified in three levels of intensity, mild, medium, and robust, start with a mild oil.

2. Pour a teaspoon of olive oil into the small white cup – You may use bread to taste extra virgin olive oils, but if you’re truly interested in the flavour of the oil, use just the cup.

3. Warm the oil: nest the cup in the palm of one hand, and cover the top with your other hand. Gently rock and twist the cup in your hand for about 20 seconds to warm the olive oil. The warming and the “swishing” release the fragrant aromatics in the oil – its “nose.”

4. Raise the cup to your nose but only partially lift your hand from the cup; tuck your nose into the cup, then take a deep whiff of the oil. The first, fragrant “top notes” of the oil (its “nose”) are your clues to its flavour.

5. Make a note of the nose—is it “big” (heavily fragrant), or is there little fragrance at all? Can you identify the characteristics? “Fruity?” “Grassy?” Or, is there something more subtle?

6. Taste the oil: draw a long, slurpy sip into while curling your tongue upward, taking a fair amount of air into your mouth along with that first sip in order to aerate the oil. Roll the oil across your tongue and all the way to the back of your mouth, allowing your tongue to identify as many aspects of the flavour as possible.

7. Okay, now you may swallow the oil -- some people spit at this point. By now your tongue and nose have all the information they need to tell you how it tastes. Note the flavour characteristics as well as descriptors and lingering sensations – even viscosity. Is it fruity? Peppery? Pungent? Bitter? What did you like most? These distinctions will point you toward your favorites, and rule out other oils.

8. When you know how to taste and identify the flavours of an extra virgin olive oil, you can start to narrow your choices down the varieties you’ll like. And with the vocabulary to describe them, you can ask for the particular characteristics you enjoy most. You’re on your way to finding a favourite.

(thank you to Nate Bradley from Veronica Foods for this tutorial)

Drop by Dana Shortt Gourmet (55 Erb St East, Waterloo ON www.danashortt.ca) to taste over 40 varieties of unflavoured, infused and fused extra virgin olive oils as well as balsamic vinegars and gourmet specialty oils.

recipe: Dana's secret spiced nuts

Stumped for what to buy Dad for Father’s Day this year?  Why not create something edible for him instead? 

If Dad adores sweets, he’s sure to appreciate some home-baked treats such as brownies, oatmeal cookies or a fruit filled pie.  

If he loves to barbeque, why not create your own spice rub or try making Chef Ted Reader’s amazing “bone dust” spice rub (www.tedreader.com) for grilled steaks, chicken and pork?

If Dad enjoys watching “the game” with a cold beer and some snacks, try making your own gourmet snack mix or spiced nut mixture.  Accordingly, I’ve decided to share the recipe for my “secret spiced nuts” (as we’ve made a move to balsamic candied nuts at the shop).  

Warning – these spiced nuts are highly addictive – they were on our food shop menu for seven years – all the way back to when we opened the doors 2004!

Secret Spiced Nuts

ingredients

·        4 (four) cups nuts (we used a mixture of pecans and walnuts)

·        4 (four) tablespoons unsalted butter
·        3 (three) tablespoons Worcestershire sauce
·        3 (three) tablespoons sugar
·        1 (one) tablespoon chili powder
·        1/2 (one-half) teaspoon salt
·        1 (one) teaspoon dried oregano
·        1 (one) teaspoon dried cumin

method

1.      Preheat oven to 350 F.  In a medium sized saucepan set over medium heat, melt butter.  Add all other ingredients except nuts and whisk well until combined.

2.      Transfer butter-spice mixture to a large mixing bowl and add nuts.  Stir well until all nuts are evenly coated.

3.      Bake on a parchment lined baking sheet until just slightly sticky – make sure to stir nuts well, every 5 minutes or so.  It should take about 25-30 minutes in total.

recipe: Greek Style Shrimp with Tomatoes and Feta Cheese

I’ll never forget the first time I prepared a meal for my now-husband David.  It was the fall of 2001 and I was excited to prepare something special for him.  As a true-to-form bachelor, he survived on:  cereal, roast beef sandwiches, eggs & toast, pasta, beans and rice and take-out slices of pizza.

I spent quite a bit of time debating what to make for him, and because we hadn’t been dating for long, I wasn’t aware of any of his food preferences or aversions for that matter.  I settled on spiced pumpkin soup with crème fraiche and chicken masala with rice.  I guess the old adage “the way to a man’s heart is through his stomach” is valid because we’re still together eleven years later.

Thank goodness I didn’t stick to my original plan, which was to prepare Greek style shrimp with tomatoes and feta cheese. I found out later that he’s not a fan of shellfish or feta! (but being such a sweetheart, I know he would have “choked it back” and not said a word).

My husband may not like this dish but I love it – it’s delicious, super quick and full of flavour.  Serve it with warm pita bread and spiced olives – or over pasta (or rice for that matter) if you prefer.

Greek-style Shrimp with Tomatoes and Feta Cheese

ingredients

·        ¼ (one-quarter) cup good quality extra virgin olive oil

·        1 (one) large sweet onion, finely chopped
·        2-3 (two to three) cloves garlic, minced
·        1 (one) 28 oz. can plum tomatoes, drained and chopped, juices reserved
·        ½ (one-half) teaspoon dried oregano
·        1 (one) bell pepper, chopped into ¾ (three-quarter) inch pieces
·        1½ (one-and-one-half) pounds medium-large shrimp, peeled and de-    
       veined
·        ½ (one-half) pound feta cheese (try the Greek feta cheese available at
       Vincenzo’s – it’s amazing!)
·        2 (two) tablespoons fresh mint, finely chopped
·        2 (two) tablespoons fresh parsley, finely chopped
·        freshly ground pepper to taste (salt is not necessary as the feta cheese is
       salty)
·        warm pita bread and olives, for serving

method

1.      Heat the olive oil in a large skillet over medium heat.  Add the onion and 
       garlic and cook until soft but not browned.  Add the tomatoes, bell pepper
       and oregano.  Cook until thickened, about 8 minutes.  If the mixture
       seems too thick, add some of the reserved juices.

2.      Add shrimp to the sauce and cook 2-3 minutes until just pink.

3.      Pour mixture into a shallow casserole dish.  Sprinkle with the feta.  Bake   

       in a preheated 425 F oven for 12-15 minutes or until cheese melts.   

       Season to taste with cracked black pepper.  Sprinkle fresh herbs overtop.  

       Serve with warm pita bread and olives (or over rice or pasta if preferred).

eblast - may long weekend update

The first long weekend of the summer is almost here! We will be offering the following items in our fresh fridge from Thursday, May 17th through Saturday, May 19th (please note that we are closed on Sunday, May 20th and on Monday, May 21st) beef burgers with rosemary and brown butter $8.98/2 veggie bean burgers - $6.98/2 "barrie's" local asparagus soup $10.98/L "barrie's" local asparagus quesadilla with shallots, ham & swiss cheese - 10.98 each various sweet and savoury scones - $8.98 for 8 small scones or 3 packages for $25 (yields 24 small scones) lots of fresh dips, and of course, our famous cheese tortes!

Lastly, on Wednesday, June 20th, we are celebrating the one year anniversary of our extra virgin olive oil & balsamic vinegar tasting bar. For one day only, we are offering 20% OFF ALL OLIVE OILS, BALSAMIC VINEGARS AND SPECIALTY OILS. Chefs Mark & Emily will also be be preparing complementary samples of bite sized items for our customers to enjoy. More info to come in the June newsletter. Enjoy your long weekend! Dana and the DSG team

recipe: Stuffed French Toast with Cream Cheese & Strawberries

What’s the quintessential Mother’s Day gift?  Breakfast-in-bed, of course.  I have so many happy memories of my brother and me fixing breakfast for our mom on this special day – although I don’t remember it being anything super-fancy (sorry, Mom).  But as a mother now myself, (to John, 4 years, and baby Michael, 3 weeks!) even an extra half an hour spent relaxing in bed is a surely a gift to be treasured.

Below is a delicious recipe to prepare for your mother (or the mother of your children) this year.  It’s rather easy and even relatively young children can get their hands “dirty” with this one (Dad should fry the French toast though). This recipe comes from a kids’ cooking class that I taught at Dish Cooking Studio in Toronto, ten years ago (has it been that long already?).  It was a hit with the kids during those classes – and hopefully a hit when those kids made it for their moms.

Stuffed French Toast with Cream Cheese & Strawberries

(serves 2)

ingredients

·        4 (four) slices of whole wheat or white bread

·        4 (four) tablespoons cream cheese, plain or fruit-flavoured
·        4 (four) large strawberries, hulled and thinly-sliced
·        3 (three) eggs, lightly beaten
·        ¼ (one-quarter) cup milk
·        1-2 (one to two) tablespoons butter for frying pan
·        maple syrup, to taste
·        whipped cream, optional
·        additional sliced strawberries, optional

method

1.      Spread one tablespoon of softened cream cheese onto one side of each slice of bread.  Scatter thinly-sliced strawberries onto two slices of the bread.  Top with the remaining two slices of bread to make two “sandwiches”.

2.      In a small, shallow bowl, lightly beat the eggs.  Add the milk and stir to combine.  Carefully place the sandwich in the bowl, coating with the egg mixture.  Gently turn the sandwich over to coat the other side.  Repeat with the second sandwich.

3.      Heat and melt butter in a large frying pan over medium-high heat.  Ensure that butter has coated the entire surface of the pan.  Carefully add each French toast sandwich to pan.  Cook for approx. 2 minutes, until bottom side of bread is crisp and light brown in colour.  Using a spatula, flip each sandwich over and cook for another 1-2 minutes.  Turn off element.

4.      Remove stuffed French toast from pan and serve with maple syrup and whipped cream and/or additional sliced strawberries, if desired.  Enjoy!

recipe: Jade broccoli with nuts & pancetta

I love broccoli – if I was forced to eat just one vegetable for the rest of time, broccoli would be it!  Good thing my three-year-old son, John also likes it – which is surprising, because he doesn’t like to eat much of anything these days.

At home, the way that I most often prepare broccoli is by roasting it at 425 F (after tossing it in extra virgin olive oil and sprinkling with salt and pepper) if you want the step-by-step instructions, go to:  www.danashortt.ca/recipes.htm.

As much as I enjoy roasted broccoli, I also love the following two recipes.

The first is called “jade broccoli”, a recipe that I adapted from an old edition of Food and Wine magazine.  It’s unusual because it uses broccoli stalks, which are often discarded, rather than the much more popular florets.  It’s visually appealing because you use a vegetable peeler to peel the stalks, which results in long, thin strands.

The second is called “omega 3 broccoli slaw”, a recipe by Dr. Joey Shulman.  I make it a lot – maybe once every two weeks – and trust me, after you make it once or twice, you don’t even need to refer to the recipe.  This warm salad of sorts is delicious, and incredibly easy, because there is no chopping, as it calls for store-bought broccoli slaw (found in bags in the produce section of any supermarket) and a package of sliced mushrooms.

Jade Broccoli with nuts and pancetta  (serves:  4)

ingredients

·        2 (two) tablespoons unsalted butter

·        ¼ (one-quarter) cup chopped nuts (use any kind you like or have on hand – pecans, walnuts, pine nuts, almonds, etc)

·        3 (three) cups broccoli stalks, peeled (I find that a “y-shaped” peeler works best)

·        1/3 (one-third) cup pancetta, proscuitto or regular bacon, cooked and chopped, optional
·        salt and pepper to taste

method

1.      In a medium sized skillet set over medium heat, melt butter.  Once butter is foamy, add the nuts and sauté until lightly golden and fragrant, about 3 minutes.  Add in the cooked pancetta and broccoli strands; stir to combine. Cook for approx. 2-3 minutes, until broccoli is crisp-tender. Season to taste with salt and pepper.

Joey’s Heart-Healthy Omega 3 Broccoli Slaw  (serves:  2-3)

ingredients

·        2 (two) tablespoons sesame oil

·        12 (twelve) ounce bag broccoli slaw
·        1 (one) cup sliced mushrooms
·        ¼ (one-quarter) cup capers
·        3 (three) tablespoons soy sauce
·        4 (four) ounces of herbed goat’s cheese
·        ¼ (one-quarter) cup crushed walnuts, toasted if desired

method

1.      Pour sesame oil into large non stick skillet on medium heat. Sautee broccoli slaw and mushrooms until they become slightly limp, cover if possible.  This should take about 4-5 minutes.

2.      Add in capers and soy sauce and stir.
3.      Remove from heat and top with herbed goat’s cheese and crushed walnuts.

recipe: asparagus cigars with prosciutto & asiago

I recently treated my Mom to high tea at Langdon Hall.  It was a quite an indulgence as we had begun the afternoon with massages.  I’m due to deliver my second child any day now – meaning that I am painfully aware that being away from home for four hours at a stretch isn’t going to be a possibility.  It was wonderful to be able to relax and enjoy uninterrupted conversation and of course, some delicious food.

After we selected our teas (a difficult decision, as there were so many to choose from), we were served two varieties of warm scones accompanied with the most amazing honey butter, devon cream and preserves.

Afterwards, the server appeared with a tiered serving stand for each of us, both containing a slew of sweets and savouries.  I believe there were about ten pieces in total – and they were all delicious. Mom’s favs?  The “Lake Huron trout & orchard apple canapé” and the “brandy snap honey crisp cream”.  I particularly enjoyed the “Forfar Dairy cheddar & Niagara pear phyllo purse” and the “sea buckthorn meringue tartlette” .

I rarely cook with phyllo pastry at home.  However, I’m not entirely sure why, as its delicious and easy to use (once you’ve had the experience of working with it a few times).  I love these crispy asparagus straws, which appeared on our catering menu for years. These would be delicious served with afternoon tea, or at your next cocktail party.

Asparagus Cigars with Prosciutto & Asiago

(recipe adapted from Martha Stewart)

ingredients

·        24 (twenty-four) asparagus spears, woody ends trimmed

·        6 (six) sheets phyllo pastry
·        ¼ (one-quarter) cup butter, melted
·        12 (twelve) slices prosciutto, cut in half crosswise
·        4 (four) ounces asiago cheese (or parmesan cheese)

method

1.      Blanch the asparagus in a pot of boiling water for 1 to 2 minutes until just al dente and bright green.  Drain in a colander and run cold water over the asparagus.

2.      Line a baking sheet with parchment paper and set aside.
3.      Place 1 sheet of phyllo on a dry surface.  Keep the remaining sheets covered with a clean, slightly damp towel.  Brush lightly with melted butter and cut into 4 rectangular pieces, each 5 x 7 inches.
4.      Place 1 piece of prosciutto on the phyllo, lining it up along 1 short edge of the rectangle.  Arrange an asparagus spear on top of the prosciutto along the same short edge of the rectangle, letting the tip lay exposed beyond the top edge of the dough by ¾ inch or so.  Sprinkle with ½ teaspoon of asiago.  Roll up and secure the edge of the dough with additional butter, if necessary.  Repeat with the remaining ingredients, transferring the straws onto the prepared baking sheet.  The straws may be made 1 to 2 hours ahead up to this point, covered with plastic wrap, and refrigerated.
5.      To bake preheat the oven to 450°F.  Sprinkle the top of the straws with the remaining cheese.  Cover the asparagus tips with foil to protect them from the heat.  Bake until golden brown, 5 to 8 minutes.  Serve warm, either whole or sliced into bite-size pieces.