recipe: Italian Inspired Meatloaf

If you’re a regular reader of this column (or my monthly newsletter) then you’ll definitely recognize the name “Tina Roberts”.  Tina is a friend, fellow foodie and cookbook author.  I’ve featured many of her recipes over the years.  Tina’s “Two Sisters” cookbook, published in 2011, is a Canadian best seller. 

November 14^th is World Diabetes Day and five percent of the net profits from Tina’s cookbook go to support JDRF (Juvenile Diabetes Research Foundation).  Tina’s nephew, Jonny, has type 1 diabetes (juvenile) and was diagnosed on his 11th birthday.  He was also one of the cookbook testers - Jonny loves to cook and invent recipes - just like Tina.

 One of his favourite recipes is the "Italian-inspired Meatloaf", featured on page 49 of his aunt’s cookbook.

 Three million Canadians have diabetes - with only ten percent having type 1 (juvenile) diabetes - they can't adjust diet or exercise to manage their diabetes - they have absolutely no insulin production in their body – so they must monitor their blood sugar and make insulin injections.

 Most recently, Jonny received an insulin pump from Sick Kids Hospital in Toronto and he has an electronic device which makes it easier to measure blood sugar levels, calculate carb ratios and the amount of insulin needed.  Before that, he needed upwards of fourteen needles, every single day.

Tina says “I hope with cookbook sales, more awareness is raised about type 1 diabetes, and with my donations to JDRF we can find a cure!”

The “Two Sisters” cookbook can be found at my shop (Dana Shortt Gourmet), Relish Cooking Studio, Vincenzo’s, The University of Waterloo bookstore, Aesthetica Face + Body and the Framing + Art Centre.  For more information and free recipes, please visit Tina’s website at:  www.inspiredmenus.com/

Tina’s Italian Inspired Meatloaf

This meatloaf can be served warm or at room temperature.  Thickly sliced, it also makes an incredible meatloaf sandwich – crusty bun, mayonnaise, sliced tomato, and some caramelized onions.

ingredients

·         2 (two) lbs. medium or lean ground beef

·         ½ (one-half) lb. ground pork

·         1 (one) medium Spanish onion, minced

·         3 (three) cloves garlic, minced

·         ½ (one-half) cup minced Italian parsley

·         2½ (two-and-a-half) cups fresh breadcrumbs

·         2 (two) large eggs

·         1 (one) cup tomato juice

·         1 (one) tbsp. Dijon mustard

·         1 (one) tsp. kosher salt

·         1 (one) tsp. freshly ground black pepper

·         1 (one) tsp. red hot cayenne pepper sauce

·         ½ (one-half) tsp. Worcestershire sauce

·         8 (eight) oz. sliced smoked mozzarella, mild Provolone, or fontina cheese

method

1.       Gently mix ground meats, onions, garlic, parsley, and breadcrumbs in a large bowl until just combined.  Add eggs, juice, mustard, salt, pepper, pepper sauce, and Worcestershire sauce and combine until just combined.

2.       Preheat oven to 350˚F.  Line a baking sheet with foil.

3.       Place a 13 x 18-inch sheet of parchment paper on your counter.  Shape meat on paper into a 10 x 15-inch square rectangle.  Arrange cheese in an even layer over meat mixture.

4.       Start at the long end of the rectangle, roll up meat like a jellyroll, and pat ends gently to form a loaf.  Using paper as a guide, transfer paper and meatloaf onto baking sheet.  Bake meatloaf for 60 to 80 minutes or until juices run clear.

5.       Tip: You can also omit the cheese and bake the meat mixture in a large loaf pan.

recipe: michelle's oatmeal cookies

Many of you with children will agree that there is a short window of time when a newborn does nothing but eat & sleep. If you’ve just had your first baby, or if along with your newborn, you also have an older child in school all day, you just may find an hour or two for yourself each day in those first few weeks.

Our second son, Michael, was born in the spring while our four-year-old John was still in school. For the first couple of weeks, little Michael slept well & soundly so between walks with baby Mike and visits to see him from well-wishing friends and family, I did some baking.

My sister in law, Michelle, had her second baby, also a boy, a few months earlier (we’re now at four boys – so including their fathers, we have enough bodies for a hockey team! – albeit a very tired one in need of a second line…). She brought over some of her delicious oatmeal cookies one day and we were hooked.

Michelle shared the recipe with me and I think I made these about four times in two weeks! It’s a good thing that nursing burns so many calories… and that I don’t have the time to bake anymore. I added chocolate chips and additional raisins to the original recipe – you can leave these out if you wish.

michelle’s oatmeal cookies
(recipe adapted from Anna Olson)
(makes about 36 small cookies)

ingredients

• ½ (one-half) cup unsalted butter, at room temperature
• 1 (one) cup packed brown sugar
• ¼ (one-quarter) cup white sugar
• 1 (one) egg, at room temperature
• 1 (one) teaspoon pure vanilla extract
• 1¼ (one-and-one-quarter) cups all purpose flour
• 2 (two) tablespoons cornstarch – adding cornstarch is the trick to making the cookies stay soft!
• ½ (one-half) teaspoon baking soda
• ½ (one-half) teaspoon salt
• ¾ (three-quarters) teaspoon cinnamon
• 1 (one) cup regular rolled oats
• 1 (one) cup raisins
• 1 (one) cup chocolate chips

method

• Preheat oven to 350 C.
• Using a hand or stand mixer, cream the butter and both sugars together until fluffy. Beat in the egg and vanilla.
• In a separate bowl, sift together the flour, cornstarch, baking soda, salt and cinnamon. Add to butter mixture in 2-3 (two to three) additions and gently mix to combine.
• Add in oats, raisins and chocolate chips. Gently stir with a wooden spoon until evenly distributed.
• Drop the dough by tablespoonfuls onto parchment lined or greased baking sheets, leaving space between each cookie.
• Bake the cookies for 11-14 (eleven to fourteen) minutes, until lightly browned. The cookies will look very soft coming out of the oven – let them sit on the baking sheet for 5 or 10 (five or ten) minutes and then remove to a rack to cool

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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.

Just Released Extra Virgin Olive Oils!

*NEW*

Southern Hemisphere EXTRA VIRGIN OLIVE OILS

have arrived at Dana Shortt Gourmet!!

Australian PICUAL ~ Fruity, tropical & slightly ripe olive notes, this mild intensity EVOO has a smooth beginning, slightly bitter centre & lingering pepper finsih. Well balanced & crowd pleasing!

Chilean FAVALOSA (FS-17) ~ Green, grassy EVOO with robust intensity. Well balanced and complex with creamy avocado notes, low bitterness and tomato leaf aromas.

Chilean KORONEIKI ~ Extremely fruity & very pungent, this bold & robust EVOO displays green fruit flavour attributes of green tea, grass & green banana. A black pepper mouth sensation indicative of desirable high phenolic content & freshness lends this EVOO a spicy sensation.

Come on in to TASTE these new oils.... Fresh is best!!

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.