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springcomb

A client, local to Toronto, once joked with me that spring in Ontario was not so much a soft and gentle, new born lamb frolicking in a pretty green meadow, chasing little yellow butterflies as it is a stripper suddenly removing all her clothes.  I know, the image is rather vivid and lewd, but you get the idea and it’s pretty much spot on.  The end of Winter here is a long, shuffling commute of faceless pedestrians huddled into long, dark grey coats walking down an endless road and boarded by tall, dark buildings under a heavy, humourless sky.  Suddenly, through a little break in the clouds, a single ray of watery sunlight shines down on one of those faceless coats and exposes a slither of pretty ankle escaping out past the hem.  The crowd stops.  The shuffling dwindles and every face in that homogeneous, grey sea lifts from the folds of their coat and turns to look at that bit of humanity exposed in the sun.  Then, without warning, the sky breaks open and the woman of the ankle flings open her coat to reveal a body, young and lithe, wrapped only in shimmering, translucent, fuchsia silk.  The coat falls around her feet like a dust cloth removed from a painting and she steps away from that dead, lifeless garment without looking back, her face in the sun, her limbs exposed and dancing now, in slow fluid movements. As she dances on, moving down the street, her joie de vivre infects those around her like a contagious disease and one by one the coats fall to the floor until the street is alive with dancing and colour and sunshine.

Welcome to Toronto, the Caberet of Spring.

And to celebrate a little Quiche, yes?

quiche-mush-leek-ham-combo

Leek, Mushroom and Ham Quiche

For the Pastry:
1 cup whole wheat flour
½ tsp salt
¼ tsp sugar
¼ tsp tarragon
¼ tsp thyme
½ cup cold butter, chopped into 1cm cubes
80ml cold water

for the filling:
1Tbsp olive oil
1 tsp butter
1 large leak, thinly sliced
1 brown onion, finely chopped
150g mushrooms, sliced (I used shitake and portobello)
3 or 4 slices ham, chopped (I used black forest ham)
½ cup cream
½ cup milk
3 eggs
salt and pepper to taste
¾ cup Gruyer, grated

– to make the pastry: whisk the dry ingredients together

– rub the butter into the flour until it looks like course oatmeal

– add the cold water and mix just long enough to form a dough

– wrap the dough in plastic and refrigerate for at least a half hour

– preheat the oven to 350˚F

– roll the dough out on a floured surface to line a 25cm quiche tin

– bake blind for 10 mins

– while the quiche shell is cooling, heat the oil and butter in a frying pan and saute the leeks, onions and mushrooms until soft

– Beat the eggs with the milk, salt and pepper and then add the cream

– fill the quiche shell with the onion-mushroom mixture, the ham and then top up with the eggy cream.

– sprinkle the Gruyere cheese over the top

– bake at 350˚F for about 35 mins, until the cream is just set

– allow to cool for 10 mins before serving, preferably with a light salad

quicke-mush-leek-ham1

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tomato-tart-1

Every couple has it’s story; the telling of which makes them look somewhat coyly at each other and smile knowingly and that raise, once again, all those fluttery, buttery feelings of l’amour. The dashing Mr P and I met in a gorgeous little restaurant serving fabulous little meals, and if that wasn’t an omen for a happy future, I couldn’t tell you what would be.  The speciality of that restaurant, the dish we would in the future, on numerous special occasions re-order and be delighted with every time, was, as so many brilliant signature dishes are, a simple, homely affair prepared to simple perfection.  A tomato tart, to tomatoey, so tarty that it seemed, surely, a cinch to whip up at home.  Time and again we’d order that tart, savouring each bite, meditating over each flavour and then I’d go home and try to recreate this seemingly simple delight.  To no avail.  No amount of research, no pugnacious attempt at different ingredients, different temperatures and different seasonings brought that tart out of my oven.  Well, to each chef his secret, and the chef of that lover’s treat will sink his ship with the recipe on board.

However.  That’s not to say I won’t stop trying, and while I’ll have to satisfy myself with the thought that the original tomato tart sits safely in it’s intended home, I’ll keep on whipping up versions of my own.  None of which have come as close, if not in adherence to what the original seemed to be, at least in overall effect to that perfect tomato tart as this one has.  Perhaps it’s the concentrated flavours of the cherry tomatoes, or perhaps it’s the mixture between the sheep’s milk and parmigiana cheeses, which in truth I used simply because I wanted to finish up the last bit of an excellent chunk of sheep’s milk cheese I had lying around in the fridge.  Or perhaps it had to do with the teff flour in the pastry, of which the original surely had none.  Truth is I just don’t know.  I do know, however, that this tomato tart was a dream, a reminiscence, a revival of old memories and caused one or two coy glances on the parts of Mr P and myself.

*note: I made the pastry using teff pastry, which worked brilliantly, but if you want a blander crust use plain flour one to one for the teff.

tomato-tart-combo-1

Super Delicious Tomato Tarts

For the pastry:
½ cup whole wheat flour
¼ cup plain flour

¼ cup teff flour
½ tsp salt
¼ tsp dried oregano
½ cup / 1 stick cold butter, unsalted, cubed
¼- ⅓ cup iced water

for the tart:
3 Tbsp tomato paste
2 cloves garlic, minced
1 shallot, finely chopped
2 tsp balsamic vinegar
2 Tbsp extra virgin olive oil
1 punnet (about 300g) baby cherry tomatoes, halved on the equator
50 grams hard sheep’s milk cheese, like a percorino, finely grated
50 grams parmigiano regano, finely grated
1 cup basil leaves, washed
black pepper

make the pastry:
– combine all the dry ingredients, mixing well.

– rub the cold butter into the dry ingredients until you have a mixture resembling oats porridge.

– add just enough water so that a dough just starts to form.  As soon as it all starts coming together, stop mixing.  Gather the dough into a ball, flatten it a bit, cover it in cling film and refrigerate for about 40 mins.

– in a small bowl, mix the tomato paste, garlic, shallot, vinegar and oil.  Let mixture rest at room temperature while the pastry chills

– preheat the oven to 400˚F

– divide the dough disc into two.  Roll each piece to form a long rectangular shape, about 20cm by 30 cm

– spread half the tomato paste mixture on each rectangle, to withing 1½ inches, 4cm, of the edge

– combine the two cheeses and sprinkle half the mixture over each base on top of the tomato mix.

– now top each base with the basil leaves and then finish off with the tomato halves, skin side down, still keeping that 1½ half edge of raw pastry.  Give each tart a generous grinding of black pepper.

– fold the bare edges of pastry up and over the side of each tart, folding and crimping as you go to secure.  Don’t worry if it looks a little messy, that’s half the charm.

– bake for 25 minutes and then leave to rest outside the oven for about 5 minutes before eating.


tomato-tart-2


tomato-tart-4

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Being a busy and sometimes flustered new puppy owner, ahem, I’ve been limiting my cooking to the realm of Quick and Easy. While juggling work deadlines, puppy feeding and copious sweeping, mopping and tidying of floors and fur I’ve had little energy left for elaborate and fussy dinners and lunches. And while I’m looking forward to the day I’m back at the fuss and elaborations, for the moment I’m quite content to pull a dinner together from that which lurks at the back of the pantry. This tomato soup is a perfect compromise of needing to embrace a fresher palate for the wonderful, warm Spring weather we’ve been having and a no fuss, quick-as-you-like dinner, taking 15 minutes from can opener to toast dunk. This is a perfect amount for two, so double up if you want left overs for lunch or to feed more people.

Tomato Soup with Fennel Seed and Basil

1 Tbsp or so vegetable oil (I used grapeseed)
2 cloves garlic, minced
¼ tsp dried thyme
1 tsp fennel seeds, whole
2 Tbsp tomato paste
½ 28oz can whole, peeled Italian tomatoes, with juice
1 cup vegetable stock
salt and pepper to taste
handful fresh basil, chopped
Parmesan or parmigiana shavings

– heat oil in a medium saucepan. Gently saute garlic until fragrant, then add herbs, fennel and tomato paste, saute for about a minute.

– add tomatoes, juice and stock. Bring to the boil and simmer for 5 or 6 minutes before seasoning to taste.

– Remove from heat and blend until smooth.

– Just before serving, stir in basil (keeping some for garnish)

– top with parmesan shavings and sere with olive oil coated toast

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Pizza rustica 1

Hello? Why, Hello! It’s been such a while since I last saw you, have you changed your hair? Yes, as you’ve no doubt guessed, life has been busy. But when isn’t it, and is that ever excuse enough for complete and utter neglect? I think not. Be that as it may, I have been somewhat distracted by other tasks, though here I am again, cooking it up and sharing what I can. Right! Lets get this year on the road! Lets finally, three weeks in, Whoop it up for 2008. Hope it’s cooking.

As a little make-up kiss, I give you a dish that sets my mouth to watering every time I think about it. It’s a dish that’s rich and warm and comforting and the perfect meal for that lazy, hazy, feet on the couch time between Christmas Feasting and New Year Bashing. Also, note to self for next year, would be perfect as a New Year Day Bash Recovery Unit. The recipe is from that Matron of the Mixing Bowl, Nigella, though I tinkered here and adapted there to come up with something better suited to a Dutch Father-in-law and a bacon-loving Mother-in-law. Also, I might add with a pat on my own back, I had enough foresight to pre-make the pastry during my initial Christmas Baking Bonanza in mid-December, which took a lot of the effort out on the day. Handy when you’re trying to keep guests vaguely entertained at the same time as cook up a brunch.

*Use a 23cm Springform Pan to make the pie.

Pizza rustica 2

Pizza Rustica a la Paesi Bassi

For the Pastry:
250g plain flour
1 stick (125g) butter, cold, cut into 1cm pieces
2 egg yolks
2 Tbsp iced water
1 heaped tsp salt
1 Tbsp caster sugar

For the filling:
75g Luganega (Italian Pork Sausage)
1 Tbsp Olive oil
250g ricotta, drained
50g smoked provolone, diced
125g dutch Gouda, diced
50g freshly grated parmesan
1 clove garlic, minced
2 Tbsp Italian Parsley, finely chopped
¼ tsp cayenne pepper
2 rashers streaky bacon, chopped
100g mortadello, chopped
2 eggs, lightly beaten
freshly ground black pepper
1 heaped Tbsp dry breadcrumbs

For the glaze:
1 egg yolk
2Tbsp milk

large pinch fleur de sel

Make the pastry:
– put the flour and butter in a dish in the freezer for 10 minutes. While this is chilling, mix the egg yolks, water and salt in a small bowl.

– When the butter is thoroughly chilled, add the sugar to the bowl and rub the butter into the flour and sugar until it resembles something between damp sand and oats porridge. Little lumps of butter are a good thing, you don’t want to overwork the butter into the flour.

– Add the egg/water mix and gently mix with your hands until the dough just comes together. It should still be a somewhat loose and crumble.

– Tip the pastry out and work it together with your hands to form one lump, more or less. Divide the dough into two parts: one slightly larger than the other. Wrap each in cling wrap and refrigerate.

Make the filling:
– Place a baking tray in the oven and pre-heat it to 400˚F

– Skin the Luganega, heat the oil in a skillet and fry the sausage meat for about 5 minutes, breaking it up as you cook it. Allow to cool

– Mix all the ingredients, including luganega, except the bread crumbs in a large bowl until well combined.

Assemble:
– Roll out the larger of the pastries to line the bottom and sides of your greased springform pan, allowing for an overhang. Sprinkle the bottom of the pastry wit the dried bread crumbs, then add the rest of the filling mixture.

– Roll out the smaller pastry large enough to cover the tin with an overhang. Roll up the two overhangs to seal the pie and press with prongs of a fork.

– glaze with the eggy milk mix and stab here and there with a fork to make air vents. Sprinkle the top with fleur de sel.

– bake for 10 minutes at 400˚F, then turn the oven down to 180˚F and bake for a further 45 minutes.

– Allow the pie to cool for 15 minutes before serving, although it’s excellent cold as well.

Pizza rustica 3
 

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Spiced Maple cup cakes w cream cheese

Isn’t there something magical about a cupcake? Stupid easy to make, requiring, in general, no special ingredients that you don’t normally have in the pantry and taking just about no time at all to whip up, yet they illicit a disproportional amount of joy and happiness in the recipient. Everybody, surely, loves a cup cake. What’s not to love, I ask you with icing sugar in my eyes? It’s the one time you get to eat the whole cake from start to end and it’s socially okay to do so. No sharing, no fighting over who’s slice is bigger, no dainty little forks, no politely leaving the last slice on the platter. Just you and the cake, head to head. Winner takes all. And then, of-course, there is the cute factor. Mini-cakes!? Yes, please. Sign me up.

So when you’re invited, back to back, to mid-week social events, in between a schedule involving working for a living and a long list of errands, can you honestly tell me you can think of a better take-along than a little plate of cup-cakes? I think not. These babies took 45 mins from tying on the apron to cinnamon-sugar dusted end and I can honestly say, they went down a treat. They were perfect, in their Mapley, cinnamony, cream-cheesy goodness, for the chilly weather. In fact, they were eaten on the day of the first snowfall of the season. Oh my, what brilliant timing.

*note: I used a generic cupcake recipe I’ve always had around and substituted maple syrup for the sugar, then left out any milk at the end. You might find you need to add a bit more flour at the end to form a suitable Cake consistency.

Spiced Maple cup cakes w cream cheese 2

Maple Spiced Cup Cakes with Cream Cheese Centers

For the cakes:
1 stick (125g) butter, softened
½ cup maple syrup
2 eggs
½ tsp maple essence
1 cup flour
2 tsp baking powder
1 tsp cinnamon
pinch ground cloves
pinch ground nutmeg
cream cheese (about ⅓ cup, maybe a little more)

For the Icing:
½ stick (60ml) butter, very soft
about 1 cup sieved icing sugar
1 tsp maple essence
pinch cinnamon
2 tbsp cream cheese

– preheat the oven to 400˚F and line 12 muffin/cup cake tins

– in a large bowl, combine all the dry ingredients and mix thoroughly.

– in a different bowl cream the butter until very soft, then add the syrup and beat until combined. Add the eggs and essence and 2 Tbsp of the flour.

– then add the rest of the flour mix in two goes and mix well

– divide cake mix between 12 muffin tins. Place a blob of cream cheese in the middle of each (about ½ Tbsp each)

– bake for around 15 mins until cooked and golden. Cool well before icing.

– to make the icing, first beat the icing sugar into the butter, then add essence, cinnamon and cream cheese. Mix well and taste: you might want a little more cinnamon.

– ice the cakes and sprinkle with some cinnamon sugar to decorate

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Butternut Fritters with Ginger Anise Poached Quince and honey spiced Cream Cheese

I might have mentioned, in the last few posts, all the culinary disasters that have emanated from my kitchen over the last couple of weeks, while I’ve familiarised myself with new cooking appliances. Well, okay, a bad workman always blames his tools, right? So I suppose I have to take just a wee bit of the blame moi-meme, though I’ll still try to look like the poor blameless victim and blame my flops on mental distraction due to life upheaval and an over abundance of missing kitchen gadgets and unpacked boxes. Anyway, some spiteful, slightly belligerent part of me has insisted on getting it right in one respect: those darn Pumpkin Fritters I made my gracious friends pretend to like at a Sunday tea. Poor dears, they put on brave faces one and all, while covering up the cinders with extra honey spiced cream cheese. “Wow, this cream cheese is great, what ever is in it?”, was a common cry from the infantry on the couch.

One of my Mother’s great food hugs, in my opinion, is the Pumpkin Fritter. Up there with crumpets, these little scrunchions of delight would appear sometimes on a Sunday afternoon, still hot from the pan and drenched in fresh butter and apricot jam. Sometimes they wouldn’t even make it that far as my brother and I would hang around the stove grabbing one as it came off the egg flip. I can’t remember, thinking back now, whether they were an Autumn treat or just a general now-and-again treat, seeing as how Every Season is Pumpkin Season where I come from… Oh, I did try to recreate those marvelous morsels for that awful tea…

Not to be defeated, this time I put my war paint on and, wielding my largest (and favouritestest) Henkles 4-star (le sigh) bravely attacked a real, live butternut for the purposes. Forget that canned stuff, which was half the problem with the first lot and probably had my great-grandmother turning in the grave (it just seemed so much easier than the thought of peeling and cooking a pumpkin when the guests were expected any moment now.) Pumpkin Fritters seem to be one of those uniquely South African things. Just ask any obliging South African about Pumpkin Fritters and they usually get that far away look in the eyes. Here in North America (as far as I can tell) a fritter is a doughnut type thing, deep fried and considered bad for you in that McDonalds kind of a way. Not so the humble Pumpkin Fritter. It usually uses real pumpkin, eggs, flour and a bit of sugar. In the traditional waste-not-want-not kind of a way a lot of South African food evolved, pumpkin fritters were usually made from last night’s dinner left over pumpkin. Add some spices and you’re A-for-away. Also, Butternut is slightly sweeter and more, well, buttery than regular boere pampoen (farmer’s pumpkin), which really made for a softer, less floury fritter at the end of the day.

I teamed the end results with another Autumn favourite of mine: quince, poached with ginger and star anise. The ever experimental Mr P does have his faults, one of which is his dislike for all things ginger and I have to say, I had great satisfaction watching him wolf down his dessert knowing that he had no idea he was so thoroughly enjoying a gingered treat. I knew it! He just thinks he doesn’t like ginger! I guess from now on I’ll be making “cinnamon-spice-breadmen” and “molasses-spice-houses” around Christmas time… ha!

Butternut Fritters with Ginger Anise Poached Quince and honey spiced Cream Cheese 2

Butternut Fritters with Ginger-poached Quince and Honey Spice Cream Cheese

For the poached quince:
1 large quince, cored and cubed (1 inch cubes)
1 tsp fresh, grated ginger root
2 Tbsp sugar
1 cinnamon stick
2 or 3 star anise (I used 3 for extra flavour)
3 cardamom pods
hot water, enough to almost but not quite cover quince (about 1½ cups)

For the fritters:
1 cup cooked, mashed butternut (I used ¼ of a large butternut)

1 egg
1 Tbsp sugarQuince and Ginger
pinch cinnamon
pinch cloves
1 ½ tsp baking powder
⅓ cup flour
1 – 2 Tbsp milk

For the honey spiced cream cheese
1 tub plain cream cheese
1 tsp cinnamon
2 Tbsp clear honey (or more to taste)
2 Tbsp milk

1. Poach the quince
– put all spices and sugar in a medium sauce pan, add 1 cup water and bring to boil. Add quince and more water if necessary. Bring to boil then lower heat and simmer for 2 – 3 hours until quince is tender. Remove from heat, cool, remove hard spices and reserve.

2. Make the Honey spiced cream cheese
-mix all ingredients together

3. Make the Fritters
– beat the butternut with the egg and sugar

– Mix all the dry ingredients and add to the pumpkin. Mix then add enough milk to make a soft dropping consistency.

– Heat a large, heavy-based non-stick frying pan on a medium heat. Cook about 3 Tbs worth of batter per fritter, as you would a pancake: 1 minute or so per side.

4. Serve!
– Top 3 or so fritters with quince, cream cheese and some reserved quince juice.

Quince

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Scrambled eggs with proscuitto and Etorki

So, we moved. And as anyone who’s moved will know, it’s always a bit of both worlds: it’s exciting, but it’s not usually a lot of fun until a couple of weeks after the fact. This move was, however, something special. And I mean not so much in the way of, “oh, a puppy for my birthday? That’s so special!” but leaning more to the, “she took your whole closet and put it through a garbage disposal? Wow, that’s special.” We arrived in good time, with the Big Burly Boys who were carrying all our Stuff, to a house full, from attic to basement, with contractors and all their various paraphernalia. Not only did we have to compromise on where we were allowed to put our boxes and furniture, but we had to put up with nearly a week of work still to be done before we could start unpacking. That being said, we just know we’re going to love the house, and all the headaches will be worth it in the end. I have a new oven and hob to get used to and test out and a bunch of recipe ideas wafting around in my head, where they’ve been collecting dust over the last few weeks. What I really need, though, on this chilly November day, is a hot, creamy plate of scrambled eggs, all the more delish with some prosciutto and Spanish Etorki cheese, fresh baguette, a cup of hot coffee and some fresh fruit juice. Funny how a good breakfast makes it seem all just so much better, non?

Scrambled eggs with proscuitto and Etorki 2

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