recipe: mashed sweet potatoes with goat cheese

It’s funny how our taste buds change over the years. I was definitely a picky eater as a kid – I wouldn’t eat fish, shellfish, “weird” sauces like mayonnaise, most vegetables, olives, strong cheeses, among other items I’m sure...

It took until my late teens for me to become more adventurous and open to different foods and cuisines. Now, I couldn’t imagine not enjoying things like caramelized onions, sundried tomatoes or salmon. But I’m guessing that to the taste buds of many youngsters, some flavours are just too strong to be enjoyed (at least the first or second sampling).

As a kid, I clearly remember feeling annoyed that good food was “ruined” by strong or strange ingredients – why, why, why did Mom have to add booze to perfectly good custard, pound cake and fruit? This recipe for mashed sweet potatoes with goat cheese is a perfect example of something that I would have loathed as a kid but absolutely love now.

This would be a great side dish to your upcoming Thanksgiving turkey dinner – don’t forget the brandied orange cranberry sauce! (recipe available at www.danashortt.ca) and of course a separate side bowl of , plain Yukon gold mashed potatoes for the kids.

mashed sweet potatoes with goat cheese

ingredients

• 6 (six) pounds sweet potatoes
• 6 (six) tablespoons butter, melted
• ½ (one-half) cup heavy cream or milk
• ½ (one-half) cup goat cheese (plain) or try “woolwich dairy” cranberry cinnamon goat cheese for a twist
• 1 teaspoon salt
• pepper to taste

method

1. Preheat the oven to 400 F.
2. Prick each sweet potato with a fork a few times. Wrap each potato in tin foil and place on a foil lined baking sheet.
3. Bake until tender, about 1 – 1 ¼ hours.
4. Remove sweet potatoes from oven and let cool slightly. Halve sweet potatoes and scoop out flesh into a large bowl. Add melted butter, cream, crumbled goat cheese and salt. Mash until smooth and season to taste with pepper.
5. note: if you’re a goat cheese lover like me, try crumbling additional goat cheese on top of the mashed sweet potatoes before serving.

recipe: the best sweet pickled peppers

These are the best sweet red peppers I have ever had the pleasure of eating. The recipe comes from David’s cousin, Gabriella Sacchetti, the daughter of his Zia (Aunt) Maria, both of whom are wonderful cooks. I have written about both of them before – Zia has the vegetable garden of my dreams, as well as a coldroom filled to the brim with preserved fruits and vegetables, sauces, prosciutto and of course, plenty of homemade wine.

Whenever we head up to Thunder Bay, Zia always prepares for us something special to take back home. David and our son John were up there in August for a quick three day trip. They returned with a huge box of her amazing biscotti – made the day after he arrived so that they would be as fresh as possible. Although it was painful, we felt duty-bound to share them with my family here in Waterloo.

Over the years, Gabe and Zia Maria have both shared various cooking memories with me – one being their annual “red pepper day”, where a handful of ladies would gather to pickle and preserve bushels of red peppers on a late summer day.

Gabe sent us a care package when we were first married and also after our first son, John was born. These peppers were the most coveted item in the box. I hope that you enjoy these peppers as much as we do – on pizza, pasta, in salads, in sandwiches, alone on fresh or toasted bread, or straight out of the jar.

gabe’s pickled sweet red peppers
yields: approx. 34 (thirty-four), 250 (two hundred fifty) mL jars

ingredients

ingredients peppers

• 25 (twenty-five) lbs. sweet red peppers, sliced into ¼ (one-quarter) inch strips
• pickling salt (coarse salt)

ingredients pickling liquid

• 8 (eight) cups water
• 4 (four) cups white vinegar
• 4 (four) cups brown sugar
• 3 (three) cups vegetable oil
• 2-3 (two to three) hot Serrano peppers (optional)

ingredients seasoning

• 12 (twelve) large garlic cloves, peel and minced (about 8 (eight) tbsp)
• 1 (one) cup flat leaf Italian parsley, fresh and minced finely

method

1. Prepare the Peppers the Day Before Canning. Wash, core and slice peppers into thin strips. In a large stainless steel bowl, layer sliced peppers alternating with pickling salt sprinkled over each layer. Place a new plastic bag over top of the peppers, then a large round pot lid, and weigh it down with books. Let this sit overnight. Don’t be surprised how much they reduce in volume.
2. Prepare the Pickling Liquid. Combine water, vinegar, brown sugar, oil, and hot peppers in a large pot. Bring to a boil to dissolve sugar.
3. Pickle the Peppers. Remove peppers from salt bowl. Drain peppers but do not rinse. Add drained peppers to pickling liquid in batches (so that juice covers peppers). Four batches should just about do it for this recipe. Bring each batch back to a boil and remove from pickling liquid using a slotted spoon/scoop. Place in a large stainless steel bowl.
4. Season the Pickled Peppers (optional). Add garlic and parsley to the peppers. Quantities are approximate, so season to your own taste. Gently toss with a silicone spatula to avoid damaging the peppers.
5. Fill & Process the Preserve Jars. Use your own method.

recipe: grilled beef tenderloin with chocolate sauce

Grilled beef tenderloin with dark chocolate sauce??? Yes, you read that correctly. I know that it might sound a little (or very) odd, depending on how daring you are in the kitchen, but you’ll have to trust me on this one.

This recipe is a play on the mole sauce of Mexican cuisine – mole is the general name for a number of sauces (red, yellow, black, green, etc.) which always include some sort of chili pepper and sometimes even chocolate.

I’ve adapted this recipe from celebrity chef Ted Reader – I was once his cooking assistant at Dish Cooking Studio – this was one of the recipes that he featured for a grilling class. Ted was a ton of fun to work with, and his recipes are delicious, fun and unique (and always fattening…) but this one is worth every calorie.

The original recipe calls for smoked white chocolate and Godiva chocolate liqueur, but I’ve adapted it to use dark chocolate instead. The sauce is still quite sweet, so I suggest that you serve it with something sharp and/or slightly bitter to offset its richness – sautéed rapini (also known as broccoli rabe) works well. Also, don’t forget the garlic mashed potatoes!

I made this dish for my husband during the first year that we dated. He was quite hesitant and rather skeptical before cutting into his steak and dipping it into the sauce – but to this day he still talks about how surprised he was to find that the chocolate went so well with the beef.

grilled beef tenderloin with chocolate sauce

ingredients for beef

• 4 (four), six ounce beef tenderloin filets, about 1½ (one-and-one-half) inches thick
• 2 (two) tablespoons good quality olive oil
• 2 (two) tablespoons aged balsamic vinegar

ingredients for sauce

• 2 (two) tablespoons butter
• 1 (one) clove garlic, minced
• 1 (one) small shallot, finely chopped
• 1/2 (one half) jalapeno pepper, seeded and finely chopped
• 3/4 (three quarters) cup heavy cream
• 1/2 (one half) cup 70 % dark chocolate (or 80-90%, if you prefer), coarsely chopped
• 2 (two) teaspoons fresh thyme, chopped
• salt and pepper to taste

method

• Place olive oil and balsamic vinegar in a large ziplock bag and shake, add steaks and coat with marinade. Marinate steaks for a few hours or overnight if desired (leave in fridge)
• Remove steaks from fridge and marinade, season with salt and pepper.
• Preheat the grill to medium high.
• To prepare the sauce, melt the butter in a small saucepan. Sauté the garlic, shallot and jalapeno for 1-2 (one to two) minutes until tender. Add in ¼ (one-quarter) cup of the cream and bring to a boil.
• Reduce the heat to low and stir in some of the chocolate, a little at a time, alternating with the remaining cream.
• Gently bring up to a low boil and let simmer for a few minutes until thick. Add fresh thyme and season to taste with salt and pepper.
• Grill beef tenderloin steaks for 4-5 (four to five) minutes per side for medium-rare doneness. Serve each steak drizzled with the chocolate sauce (or on the side to use as a dip).
  

recipe: Spinach Artichoke Dip

Get your chips and crackers ready for my new favourite dip recipe!  A few weeks back, we attended a going away party hosted by our friends Kim and Rob.  Kim’s a great cook, and accordingly, she prepared a selection of delicious, one-bite appetizers.  David loved her mini caprese salad in grape tomato cups, but it was her spinach-artichoke dip that really made me swoon.  Who doesn’t love a good dip?  I sheepishly asked Kim for the recipe and she graciously agreed.  In addition to the recipe, I thought I’d share with you a list of different “dippers” that I’ve used at our catered events over the years.

 While almost everyone loves to dip potato chips, tortilla chips and crackers, there are many other delicious options to try, such as:

 ·        sliced apples or pears

·        steamed or roasted artichoke hearts

·        roasted, halved new potatoes

·        roasted, cubed pieces of sweet potato, butternut squash and/or parsnips

·        roasted broccoli or cauliflower (medium-sized florets)

·        steamed or roasted asparagus or fennel

·        cubes of artisan bread, such as raisin-walnut or potato-rosemary

·        skewered grapes, red or green

·        fried apple chips (available in bags in the produce section of most grocery stores)

·        crispy wonton wrappers
(cut each wrapper into 4 pieces – shallow fry in vegetable oil or lightly spritz with vegetable oil and bake)

·        flat pretzel crackers

·        mini meat or cheese ravioli, cooked

·        poached shrimp

·        sweet Italian sausage, cooked and sliced into half-inch discs

·        cubes of cooked ham

·        small cocktail onions

·        if you’re feeling REALLY indulgent… crisply-cooked bacon strips!

 Kim’s Spinach and Artichoke Dip

 ingredients

 ·        10 (ten) oz. package frozen leaf spinach, thawed, squeezed dry, and chopped

·        6 (six) oz. can artichoke hearts, thinly sliced and patted dry

·        1 (one) cup freshly grated Parmigiano-Reggiano

·        ¾ (three-quarters) cup mayonnaise

·        ¾ (three-quarters) cup sour cream

·        Kosher salt and freshly ground black pepper

 

method

1.      Preheat oven to 425°F.

2.      In a large bowl, mix the spinach, artichokes, ¾ (three-quarters) cup of the parmigiano, mayonnaise, sour cream, ½ (half) tsp. salt, and ¾ (three-quarters) tsp. pepper.  

3.      Transfer to a one-quart (or slightly smaller) baking dish and sprinkle with the remaining ¼ (one-quarter) cup parmigiano.

4.      Bake on the middle rack until the top browns and the inside warms through, about 25 (twenty-five) minutes.

5.      Let cool slightly and serve with dippers.

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recipe: Texas caviar

If you’re a parent (or grandparent) to one or more children five years old (or younger), I strongly suggest that you read this column.

Back in May, we were invited to our friends Martha and Mike’s house for a get together/barbeque.  They live in Breslau and the air show was on – the kids (and adults) had a blast watching (from the backyard) the jets roar by directly overhead. 

As much fun as this was, there was some lull time between viewing the different airplanes – but not surprisingly, super-organized Martha had a plan to keep the kids entertained.  She brought out several paint rollers and brushes, as well as a few plastic paint trays (all from the dollar store), filled with water.  The kids had a blast “painting” the fence with water.  This kept six children entertained for at least half an hour, which is no small feat!  Just as they were starting to lose interest, Martha brought out some sidewalk chalk, which the kids used to create artwork on the fence… which could be wiped away with the stroke of a paintbrush or a blast from the water hose, or left for the next big rainfall.

By now, I’m sure that you may be wondering what this story has to do with food.  Well, due to Martha’s fun activity (which kept the kids well-occupied), the adults were actually able to enjoy some uninterrupted conversation (again, no small feat) while eating a delicious appetizer that Martha prepared.  Martha and Mike are both great cooks and this healthy dip/salsa was a real crowd-pleaser.

Texas Caviar

ingredients

·         1 (one) can black beans, drained

·         1 (one) can black-eyed peas, drained

·         1 (one) can niblet corn, drained

·         2 (two) small cans sweet green chilies, drained and chopped (Martha uses canned jalapeños)

·         1 (one) red onion, diced fine

·         1 (one) green pepper, diced

·         1 (one) red pepper, diced

·         5 (five) Roma tomatoes, diced

·         salt & pepper to taste

·         250 (two hundred fifty) mL zesty Italian salad dressing

method

1.      Mix all ingredients together in a large bowl
(make the night before serving it so that the flavors can be absorbed).

2.      Serve with nacho chips or pita chips.

Note:  Keeps well in fridge for up to a week.

recipe: citrus olive tapenade and chipotle hummus

Back in March, I made the trek down to the Niagara Region to have dinner out with my good friend Katie.  Both Katie and I studied Hotel & Food Administration at the University of Guelph and just like me, Katie’s a “foodie” who’s always up for a great meal.

Katie took me to a restaurant in Fonthill called “20 20 Bar & Grill”.  It offers a little bit of everything so it was definitely tough deciding what to order – everything sounded so good.  We settled on calamari (my fav.) and the mezze dipping platter, which Katie adores.  If you’ve never heard of a mezze platter, it can be described as a small selection of dishes served in the Mediterranean and Middle East for lunch or dinner – very similar to an Italian antipasti platter.

This mezze platter did not disappoint – and truthfully, we could have shared this alone and been completely satisfied (even considering we were both pregnant at the time!)  The platter consisted of the following: homemade tzatziki, hummus, olive tapenade, grilled pita wedges, crostini, goat cheese, parmesan, cured meats, sun-dried tomatoes, spiced olives, marinated vegetables and roasted garlic.  It was delicious and a lot of fun to eat.

Although the platter consists of quite a few items, it’s really easy to put together and is a perfect summertime appetizer or substantial snack to serve to guests.  I’ve prepared a mezze platter for get-togethers in the past – I love that I can prepare it in advance and that it doesn’t require any heating.  I prefer to make my own dips (see recipes below), but you can certainly buy them from your favourite store to save yourself some time (and dishes to wash).

Citrus Olive Tapenade

ingredients

·         1 (one) cup good-quality whole black olives, pitted

·         1 (one) tablespoon capers
·         2 (two) cloves garlic, minced
·         2-3 (two to three) tablespoons good-quality, fruity olive oil
·         1 (one) teaspoon orange zest
·         freshly ground pepper to taste
 
method

1.       Put the garlic into the bowl of a food processor and blitz for a few seconds until finely chopped.

2.       Add all other ingredients and blitz using on and off turns (note:  a slightly chunky texture is ideal).
 

Chipotle Hummus

ingredients

·         2 (two) garlic cloves, peeled

·         1 (one) 16 ounce can chickpeas, rinsed and drained
·         ¼ (one-quarter) cup fresh lemon juice
·         1 (one) teaspoon ground cumin
·         1 (one) tablespoon tahini (sesame seed paste)
·         ¼ (one-quarter) cup chipotle flavoured olive oil plus additional for drizzling
(note:  you can substitute regular extra-virgin olive oil if desired)
·         salt and pepper, to taste

method

·         Put the garlic into the bowl of a food processor and blitz for a few seconds until chopped.

·         Add all other ingredients except olive oil and blitz for about a minute.
·         With the machine running, slowly add olive oil in a steady stream, until smooth.
·         Season to taste with salt and pepper.

recipe: achiote chicken skewers with guava sauce

To help work my way through Chef School at George Brown, I assisted cooking classes at various schools in Toronto, including many classes featuring Chef Pam McDonald.  A particularly memorable class that I thoroughly enjoyed was called “Menu from Mexico” – it received rave reviews.  Pam started the evening by teaching the class how to make a squash and chestnut soup with chipotle cream.  The main course followed, which consisted of achiote chicken skewers with guava sauce & a green salad with fried tortilla strips, diced watermelon and queso fresco.  The students were literally licking their dessert plates – as the crepes with bananas, cajeta (Mexican caramel sauce) and ice cream was a big winner that evening.

I love preparing (and eating) theme-based menus such as this one.  With a three month old baby and a busy four year old at home, there is no chance that I’ll be heading to Mexico anytime soon!  But preparing this menu (or at least part of it) is the next best thing to getting away.

 Achiote Chicken Skewers with Guava Sauce

Note:  for best results chicken should marinate overnight

 ingredients

·        1½ (one-and-one-half) cups fresh lime juice

·        5 (five) cloves garlic, minced
·        1 (one) tablespoon achiote paste (available at Latin food stores)
·        1½ (one-and-one-half) teaspoons dried oregano
·        1½ (one-and-one-half) teaspoons ground cumin
·        2½ (two-and-one-half) pounds skinless, boneless chicken (thigh meat, cut into one-inch pieces)
·        3 (three) jalapeno chilis
·        1 (one) twenty-ounce jar of guava shells in syrup, strained, 5 tablespoons of syrup reserved, shells pureed (available at Latin food stores)
·        1 (one) tablespoon chopped fresh cilantro
·        skewers, metal or bamboo

method

1.      Blend one cup lime juice, garlic, achiote paste, oregano and cumin in processor until smooth.  Season marinade to taste with salt and pepper.  Place marinade in a medium bowl.  Add chicken, stir to coat.  Cover and refrigerate chicken overnight.  If using bamboo skewers, soak skewers overnight.

2.      Preheat oven to 400 F.  Place chilis on a small baking sheet.  Roast until soft, about 20 minutes.  Stem and seed chilis.  Transfer chilis to processor.  Add pureed guava, reserved guava syrup, cilantro and remaining half-cup lime juice.  Process until smooth.  Season to taste with salt and pepper.  Transfer to medium-sized bowl.

3.      Prepare barbeque to medium-high heat.  Remove chicken from marinade. Divide chicken among about 18 skewers.  Grill until chicken is cooked, turning once, about 7-9 minutes.  Serve with the reserved guava sauce.