Thursday, March 29, 2018

Southwestern Cauliflower-Corn Cakes

These cakes make a fun and delicious vegetarian main or side dish....you would never know you're enjoying your vegetables eating these.
They include grainy mustard, chili powder, garlic and green onions (in place of chives) that are an excellent match for the cauliflower and make the corn flavour pop.

This is another great recipe from Canadian Living Healthy Family Meals, a book I'm really enjoying cooking from this month. The recipe is available on the Canadian Living website here if you would like to give it a try.

I'm sharing this post with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.
 

Tuesday, March 27, 2018

Apple Weekend Cake - Tuesdays with Dorie

One of this month's bakes from Baking Chez Moi met with rave reviews from those who made it a couple weeks ago and I'm adding another here. This was a very nice, moist, tea cake flavoured with vanilla and apples, that included a small amount of cinnamon that didn't overwhelm those flavours but merely enhanced their deliciousness. I would definitely make this again (and already have!).
If you would like to see what the others baked this week, visit Tuesdays with Dorie.

Saturday, March 24, 2018

Bucatini al Tonno

This is a super quick and tasty pasta dish built around a common pantry staple: canned tuna. I'm not very creative when it comes to canned tuna - tuna melts are probably as exotic as it gets around here - so this was a welcome change.
The sauce is made from olive oil, anchovies (which I assure you, you cannot taste), garlic, Kalamata olives, cherry tomatoes, red pepper flakes and tuna, of course, but you want the good stuff packed in olive oil. The recipe doesn't make much sauce but with ingredients as flavourful as these, a little goes a long way. I reduced the oil to 2 tbsp, moistened the pasta with some pasta cooking water, and substituted bucatini for linguine.
This is another delicious recipe from UK chef Gino D'Acampo, from his book Gino's Pasta. It's also available on his website here.

Gino D'Acampo is featured chef this month at Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.


 

Tuesday, March 13, 2018

Pailles - Tuesdays with Dorie

Comprising store-bought puff pastry layered with sugar and baked until crisp, and thick fruit jam, our latest bake from Baking Chez Moi couldn't have been easier to make.
I really enjoyed the construction process, and the resulting pastry had great texture and flavour but don't let their size fool you...they were very rich. If I were to make them again, I would make them half the size.

Visit here to see what the others made for Tuesdays with Dorie.

Monday, March 12, 2018

Spring Rolls, Italian-Style

It's Gino D'Acampo month at Cookbook Countdown, a challenge to cook from our unused cookbooks hosted by talented cooks Emily and Joyce. I confess I didn't know who Mr. D'Acampo was (and clearly don't own any of his books though that may soon change) when I saw the announcement but I quickly discovered that he's a very popular and prolific UK chef whose specialty is Italian cuisine, my favourite.

A quick perusal of his online recipe library yielded many that I wanted to try. To start, I went with his non-traditional approach to serving some rather common vegetables: Italian-Style Spring Rolls.
The filling was made with red bell peppers, mushrooms, leeks, carrots, celery (substituted for zucchini), and garlic, sautéed until golden and flavourful, and seasoned with red pepper flakes. Gino warns that the vegetables should be thoroughly drained so I cooled them in a sieve, pressing them against the sides to remove the excess liquid. The next step was to wrap the filling in buttered sheets of pyllo pastry and bake - yes, bake, not fry!

I served the spring rolls with a tangy homemade marinara dipping sauce, a nice complement to the spicy filling. This was such a fun and delicious take on spring rolls. They made a great snack but I can see making them smaller and serving them as pre-dinner nibbles.

The recipe is from Gino's book Fantastico! and is available on his website here as well. Don't forget to visit  CookbookCountdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray to see what else is cooking this month!

 

Sunday, March 4, 2018

Roasted Red Peppers with Eggs

I recently enjoyed breakfast for dinner with this dish of roasted red peppers, vessels for baked eggs hidden beneath a blanket of gooey melted cheese. Satisfying and so good.
The peppers were first halved and partially roasted before each half was filled with some cheese and an egg. Once the eggs were baked to your liking - I like a runny yolk with a fully cooked white - the peppers were popped under the broiler to melt the cheese topping. 
This easy recipe came from Canadian Living Healthy Family Meals, the magazine test kitchen's latest compilation book. It's also available on their website here and I'm sharing it with Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.