In Danny's Kitchen

Danny's Pizza Dough

2012-02-11T10:21:00.000-08:00

    Pizza is one of my favorite things to eat. It is also one of the most versatile foods in the world. The endless possibilities for topping makes it appealing to everyone because it can be made to suit your taste.
   The variations don't end at the toppings you can add to your pizza. All around the world people enjoy pizza with different crusts, bases and breads. You can make a quick pizza on a baguette or crusty bread, on a pita, or on your favorite dough. Some people like a thick crust with many toppings and some enjoy a thin crust with a few toppings.
I am definitely one of the people who enjoy a nice thin crust pizza. Probably the most famous pizza worldwide is the Neopolitan style thin crust base which is usually fired in a wood oven and has a wonderful crispy and chewy texture.
   I have made many types of dough in my life but this recipe I have developed through many hours of experimentation is by far my favorite. It is also one of my best culinary achievements. You may say "culinary achievement"?.... YES! I believe when you work hard at something to get it just the way you like it, it is indeed an achievement.
   Using 00 flour for its fine milled smoothness paired with bread flour for its gluten developing properties gives this dough a soft , silky texture with great stretchability. It is delicate, easy to work with and results in the closest thing I can compare to that wonderful wood fired pizzeria style pizza, that you can prepare in your home.
   You can choose to make this in your oven with or without a pizza stone and will obtain great results either way. The combination of flours and the mixing process should be closely followed as well as overnight resting to achieve the greatest results possible.
I hope you enjoy this recipe as I post this from my heart, to your table.

Ingredients

3 1/2 cups 00 flour (double zero)
1/2 cup bread flour
1 1/2 cups plus 3 Tablespoons warm water
2 tsp salt
1/2 tsp dry active yeast
(Please be as precise as possible when measuring all ingredients.)

Add the yeast to the warm water and allow it to sit for 10 minutes until it begins to foam.
Using a stand mixer, add both types of flour and the salt to the bowl.
Once water and yeast is ready turn mixer on low speed and slowly add the water/yeast mixture.
Mix on low speed for 2 minutes until a ball is formed.
Let dough rest for 10 minutes.
Now mix the dough on medium speed for 5 minutes then reduce to low speed and mix an additional 2 minutes.

Place the dough ball in a lightly oiled bowl, cover with a towel and allow to rise for 2 hours at room temperature.

After 2 hours, punch the dough down, form a ball with your hands and then cut the dough into 4 equal pieces.

Once you cut the dough in pieces, gently form each piece into a ball. Stretch the top of the ball over the rest of the ball creating an outer layer. Pinch this layer on the bottom of the ball and place it seam down in a floured container and sprinkle with more flour on top.
Dust dough balls with flour, cover and place in the refrigerator over night. This allows the dough to develop nice flavor and texture. You will find the dough balls to be soft and light.

Remove the dough balls from the fridge 1 hour before you plan to use them. This will allow them to become elastic and more stretchable.
On a floured surface, gently press down on the ball and pat it into a small circle.

If you are comfortable stretching the dough by hand it will result in a lighter and more bubbly crust but a rolling pin can be used to roll the dough into about a 12 inch crust at about 1/4 inch thickness.

Your dough is now ready to use. Feel free to top it with any ingredients you like to make your favorite pizza.
The result is a light, crispy, chewy pizza dough worthy of the best wood fired ovens in Napoli. The dough browns nicely with wonderful bubbled air pockets that give the pizza a nice crunch and texture to each bite.
If you have a pizza stone feel free to use it, otherwise just place your dough on a pizza pan and bake it as you would any regular pizza.
The dough also stays nice and thin and slightly puffs up around the edges where there is no sauce or toppings. Enjoy !

Decadent Organic Treats ( A review, by INDANNYSKITCHEN.COM)

2012-01-29T19:00:00.000-08:00

These days when you purchase baked goods or sweet treats it usually contains preservatives, chemicals and horrible things like high fructose corn syrup and glucose. Color dyes and acids linked to life altering illnesses are also not uncommon. When I was approached to try some 100% organic baked goods and chocolate treats by Nisreen Diab Hawley from GreenCuisineList.com I was ecstatic.
Within a few days I received my sweet little box of treats at my door. I carefully yet quickly opened the box and began to unravel the packaging and was immediately hit with intoxicating smells of chocolate, cinnamon, honey and pastry, it was like walking into a bakery.
I separated each of the items on a tray and stared at each individual treat, contemplating which one I would try first.

BAKLAVA

The first bite I had of the baklava nearly knocked me off my feet. The crispy and flaky pastry crackled in my mouth and the filling was sweet and moist unlike any other baklava I have ever tasted.
Most baklava tends to be soggy and gummy after a few days but this was the total opposite. The secret in this 3 generation old recipe was in the layering of the phyllo pastry and that not every layer contained butter. This allowed it to retain some of the crunch that I love so much. The filling was so moist yet firm enough to hold together well and keep its shape. A generous amount of homemade syrup and nuts added flavor and texture and really set this treat over the top.
The baklava is made with 100% Organic phyllo dough, Organic butter ( to ensure it's RBGH free ), Blend of Organic nuts, Organic sugar and cinnamon, and homemade syrup using filtered water, Organic sugar and organic lemon juice.
The attention to detail in constructing this treat and it's careful selection of top notch ingredients is evident in the taste and it was truly the best I ever tasted.

COCOA BROWN BUTTER BROWNIES WITH CINNAMON AND CAYENNE

After tasting the phenomenal baklava I expected nothing less from these incredible smelling brownies. The deep, rich, chocolate and cinnamon smell quickly reeled me in for the first bite. Soft and moist, chewy and chocolatey, gently laced with cinnamon, these brownies did not disappoint. The real kick comes in the end by way of the very light dusting of cayenne pepper. I know right now many of you are thinking, what is cayenne pepper doing in a brownie ?. In actuality there is very little cayenne pepper so its not an amount that will make it overly spicy. The truth is, it works.

The brownies are made from Organic butter, Organic fair trade cocoa powder, Organic vanilla, Organic eggs, Organic sugar, Organic flour, Himalayan crystal salt, Organic cinnamon and Organic Cayenne pepper.
The sweetness of the chocolate and the fat of the browned butter are cut extremely well by the cayenne and the combination is actually incredible. The overall effect is a wonderful sweet treat with a hint of spice. It is definitely a new taste combination for me and I enjoyed it immensely.

Keeping in mind that 100% organic food items may not have as long a shelf life as their chemically enhanced, preservative pumped versions these treats traveled 2500 miles and took 5 days and were in incredible condition. Knowing that they were made with love and 100% Organic ingredients makes indulging worthwhile. Not having to worry about ingesting something that will alter your health down the road is a bonus.

Other products available are :

Chewy White Chocolate.Chip Macadamia Nut cookies

Ginger Snap cookie chocolate cup

Peanut Butter and Blackberry Jelly cup

**** Look for more great 100% Organic treats to come !!!!****
Orders can shipped just about anywhere in The USA and Canada and can be placed by contacting Nisreen Diab Hawley from GreenCuisineList.com on Facebook. Nisreen is a true ambassador to all foods organic and continues to search the globe for 100% Organic ingredients and restaurants that will ensure the well being of anyone interested in having a healthier lifestyle.

Nutella Semifreddo - Happy Valentine's Day

2012-01-27T15:41:00.000-08:00

   My love, mio amore, mon amour, mi amor, habibe, moja ljubav, mijn liefde.... whatever language you speak, we all adore hearing someone call this out to us. With Valentine's day quickly approaching we start to think of ways to show our love to that certain special someone in our life. I have always said in the past that giving material items is not my way of showing the love. Instead, I choose to create something with my own hands to really show how much I care. I also believe that a way to a person's heart is through their stomach.
   There is no better way to do this than create something with chocolate and strawberries which is the perfect combination for a rich, sensual dessert. This recipe is fairly simple to assemble and is best made a day in advance, giving it time to set and develop the deep rich flavor. Given the rich flavor , this dessert is surprisingly light and airy. It is a great dessert to end a nice Valentine's Day meal and if you decide to make this for the one you love it will definitely show them how you feel.
   This year, take the time to make something memorable and delicious, made with your hands and sent from your heart.

This recipe uses Nutella which is available around the world. I chose to make my own version and the recipe can be seen at the end of this blog.

Ingredients

1 1/2 cups Nutella , or ( see homemade recipe below)
1/3 cup sugar
1/3 cup water
4 egg whites
1 1/2 cups Mascarpone cheese
1/2 cup whipping cream ( 35%)
12 savoiardi cookies (can be substituted with cookie of your choice)
Dark chocolate for drizzling
Strawberries for garnish

Combine the sugar and water in a sauce pot and bring to a boil. Once the sugar has melted , remove from heat and set aside.

Beat the egg whites until stiff and fluffy.

Slowly drizzle the water and sugar mixture into the egg whites and beat until shiny (approx. 1 minute)

Warm the Nutella until pourable ( do not over heat) and slowly pour it into the egg white mixture. Mix on low speed for 1 minute.

Add the mascarpone cheese and mix until blended with Nutella mixture and no lumps remain.

In a separate bowl beat the cream until thick and stiff.

Now gently fold the chocolate mixture into the whipped cream . Mix until nicely marbled but do not over mix.

Crush the cookies making sure to leave some chunks intact. Place them in a mold or baking tray lined with parchment paper. Fill the bottom of the mold or tray until just covered with cookie.

The semifreddo is similar to icecream but has a texture that resembles a chilled mousse.

Cover the cookie with the semmifreddo mixture, wrap with plastic wrap and freeze overnight.
Once frozen, remove from mold or cut desired shape out of tray and plate.
Drizzle with melted dark chocolate and strained puree of fresh strawberries.

Garnish with fresh strawberry and serve immediately.

Without a spoken word this dish says... I LOVE YOU!

Homemade Nutella Recipe

Ingredients

2 cups roasted hazelnuts, skins removed (roast in oven at 350F for 10 mins.)
1 cup powdered sugar
1/4 cup unsweetened cocoa powder ( good quality )
3 Tbsp vegetable oil
3 Tbsp skim milk
1/4 tsp scraped vanilla bean

Place roasted hazelnuts in a towel and rub until the skins separate. Do not worry if some skins remain.

Place hazelnuts in a food processor and blend until all the natural oils start to come out and it almost liquifies.

Add the powdered sugar, cocoa powder, vanilla bean and blend. Once it becomes very thick and stiff add the milk and slowly pour in the oil while mixing.

Pour mixture into a sealable container and refrigerate for up to 3 weeks.

Wild Venison Stew with Blueberries and Roasted Chestnuts

2012-01-18T17:16:00.000-08:00

The great Canadian wilderness is home to many wonderful creatures. The mountains, plains and forests alike are all bountiful with plants and animals. Venison is one wonderful animal that thrives here. Here in Ontario Canada the government allows one week open to sportsmen to hunt venison.
When my friend Gino told me he was going hunting for venison I actually got excited because I knew I would be in store for a real treat. Although venison is available to buy here, its not found in your everyday supermarket. As I expected, Gino came home with some phenomenal venison meat.

I wanted to create a recipe that embraced the venison in terms of flavor and character. The forests are also home to wild blueberries and chestnut trees which the deer love to nibble on so like the old saying goes.....if it grows together, it goes together. The venison stew combines fantastic venison loin, chestnuts, blueberries, root vegetables, fresh aromatic herbs and a rich sauce to braise it to perfection.

Ingredients

2 lbs venison meat cut in cubes

1 carrot, peeled and chopped

1 parsnip, peeled and chopped

1 onion, coarsely chopped

4 cloves of garlic, crushed

4 cups chicken stock

1 cup of red wine

1 cup roasted chestnuts

1 cup wild blueberries

1 cup dry porcini mushrooms

1 Tbsp butter

Fresh thyme, small bunch

Fresh sage, small bunch

Salt and pepper, to taste

Olive oil

Add oil and garlic cloves to a hot pan and saute venison until nicely browned on all sides.

Remove from pan and set aside.

Saute carrot, parsnip and onion in the pan for 5 minutes then add venison meat back to the pan.

Add the porcini mushrooms to the pan and season with salt and pepper.

Add the herbs to the pan , toss gently then add red wine and bring to a boil.

Reduce heat to a simmer.

Add the chicken stock to the pan

Cover pan tightly with a lid and simmer for 1.5 hours.

Strain the sauce, place only the meat back in the pan and place sauce in a small sauce pot.

Place chestnuts and blueberries in the sauce pot with 1 Tbsp of butter and bring to a boil then simmer until reduced to a thick consistency approximately 10 minutes. Season sauce with salt and pepper.

Plate stew over polenta, pasta or rice, pour sauce on top and serve.
If you have never tried venison or any game meat for that matter , I highly suggest you do. Flavorful and tender, venison is absolutely fantastic and this stew can be adapted to any flavors you enjoy in a stew.

Photo courtesy of Gino Savaglio, Bolton Ontario Canada

Mushroom and White Wine Braised Rabbit

2012-01-05T12:45:00.000-08:00

The rustic style of Italian home cooking with pure, good seasonal ingredients has always been my favorite. Combing ingredients that grow together in harmony meld together seamlessly always resulting in magical creations that link the land, people and traditions. Simplicity of ingredients, freshness, centuries old combinations typical to la cucina Italiana have won people over creating perhaps the most well known cuisine in the world.

In implementing the Italian way of thinking in the kitchen to create a recipe one finds comfort in knowing there is really no wrong way of creating a wonderful dish. Combing simple technique, building flavors, patience and the love of great food will lend to creating something you will enjoy and be proud of.

Rabbit is not typically found on menus in the western world. People tend to gravitate more towards familiar ingredients like chicken. The fact is rabbit is absolutely incredible to cook and eat. Preparations are virtually identical to beef, poultry or otherwise. Not unlike chicken for example, rabbit can be grilled, fried, baked or braised all with amazing results.

This simple recipe preparation results in a decadent, rich, tender rabbit meat with a sublime complex finish... truly out of this world.

Ingredients

1 fresh rabbit, cut in pieces

2 carrots peeled and chopped

2 celery ribs cleaned and chopped

4 shallots or 1 onion finely diced

10-12 cremini mushrooms, cut in half

1 red bell pepper coarsely chopped

1 small bunch each of thyme, sage and rosemary

3 cloves of garlic, smashed

1 cup of white wine

4 cups quick rabbit stock ( rabbit bones with 1 celery stalk, 1 carrot, 1 bay leave and 1 small onion...bring to a boil and simmer for 40 minutes)

All purpose flour for dredging

Salt and pepper , to taste

Olive oil for frying

2 Boiled and roasted chestnuts

2 Tbsp heavy cream

Truffle oil to finish

This recipe can be served over pasta, rice or in this case, creamy polenta.

Once the rabbit has been cut into pieces, add the rabbit head, bones, celery, carrot, onion and bay leave to 8 cups of water. Bring to a boil then simmer for 40 minutes.

Add salt and pepper to the rabbit pieces and dredge in flour.

Place in a hot frying pan with olive oil. Saute until golden brown on both sides( 1 to 2 minutes per side)

Remove rabbit and place in a roasting pan.

To the hot frying pan add the celery, carrots, shallots, red pepper, garlic, mushrooms and herbs.

Saute on medium high heat for 3 minutes making sure to toss well.

Add the white wine to the pan to deglaze then pour over rabbit in roasting pan.

Pour the 4 cups of rabbit stock in the roasting pan and cover tightly with lid or aluminum foil.

Place roasting pan in a pre heated 350 F oven and bake for 1.5 hours.

Once cooked, remove rabbit pieces and set aside. Strain the sauce into a pot, add cream and bring to a boil. Reduce sauce by half.

Plate the rabbit with the creamy polenta, garnish with some of the braised carrot, mushrooms and red pepper and pour some of the reduced sauce on top.

To finish, drizzle dish with some truffle oil and sprinkle with shaved or thinly sliced chestnuts and serve.

Shepherd's Pie

2011-11-21T19:09:00.001-08:00

Today was the first day that the temperature dipped below freezing. When I set out to make something for dinner I instinctively thought of comfort food. Something rich, hot and filling to satisfy the tummy and the soul.
Shepherd's pie definitely falls into the comfort food category. Meat, potatoes and vegetables all in one dish is another reason I love it. This is my interpretation and although it may use some typical ingredients found in most popular shepherd's pie recipes, some of the ingredients and procedures will differ. It is very hearty, flavorful and an absolute perfect food for a cold winter day.

Ingredients

2 1/2 lbs russet potatoes peeled and chopped
3 lbs ground veal (or beef)
1 large onion, medium dice
1 1/2 cups of corn
1 1/2 cups of fresh or frozen peas
1 large carrot, medium dice
4 cloves of garlic, peeled and finely diced
1 1/2 cups of beef stock
1 1/2 cups of creme fraiche
4 TBSP of unsalted butter
1 cup of milk
salt and pepper , to taste

Place the potatoes in a large pot of salted water and boil until very tender.

Place the ground meat in a foil lined baking try and sprinkle with chopped garlic. Put in a pre heated 375f oven and bake until brown.

Place onion and carrots to a hot pan with 2 Tbsp. of butter and saute until slightly softened.
Now add peas and corn, cook for a few minutes until warmed through.

Add meat and 2 cups of beef stock to pan and simmer on medium heat. Season with salt and pepper.

When the potatoes are tender, drain water and pass through a ricer or food mill into the same pot.

Add milk, creme fraiche, 2 Tbsp. of butter, salt and pepper to potatoes and lightly whip with a wooden spoon. Using a ladle, remove 1 cup of liquid from the simmering meat and vegetables and add it to the potato puree.

Now take 1 1/12 cups of the potato puree and add it to the meat and vegetables, making sure to stir until completely incorporated. (Most people would add flour instead of the potato puree as a thickening agent but the puree lends a much better flavor and texture to the meat). Once most of the liquid has evaporated and been soaked up by the puree, remove from heat.

Spread the meat mixture evenly in the bottom of a large baking dish or hotel pan and press down slightly with a wooden spoon. Now spread the potato puree over the meat mixture until covered, wrap with foil and bake in a 375f oven for 20 minutes.

After baking for 20 minutes, remove foil and place pie under a broiler for 4 or 5 minutes until golden brown. Remove from oven and serve. This can keep well in the refrigerator for 3 days or it can be frozen in pieces and reheated on another cold wintery day.

Try it today... it just makes you feel good !

Almond Crusted Sole with Avocado Basil Pesto and Blood Orange, Arugula Salad

2011-10-25T11:19:00.000-07:00

Summer is gone....... I miss the sunshine and warmth of our beautiful yet short Canadian summer. It is easy to feel down when summer ends here because we all know that fall is even shorter and winter comes quickly. We generally begin to look for thick, rich, comforting meals that pair so well with our brutal Canadian winter.
I on the other hand, choose to fight the early arrival of cold fall and winter days. How do I do this you ask? Warm thoughts!... Ahh yes, I close my eyes and think of a wonderful warm place . I go back to my roots in Sicily and dream of the sunshine , seaside and the wonderful ingredients that the sun blessed island has been given.
Fresh fish taken daily from the coast, the almonds and oranges growing all around the island, fennel, fresh basil, arugula, avocado, lemons, extra virgin olive oil.....are you feeling warm yet?
This recipe is fairly simple. The result is a light tasting and crispy fish, the avocado pesto is rich yet the heaviness is cut with the citrus infusion from lemon and blood oranges. Overall this could be the perfect mediterranean summer dish but I choose to prepare it now to keep the sun and warmth on my mind as we get ready for the long, dark and cold season ahead.

Ingredients:

4 fresh sole fillets, cut in half
1 cup, oven roasted almonds pulsed into crumbs
1 cup, panko or regular bread crumbs
1 Tbsp flour
1 Tbsp Paprika
salt and pepper, to taste

For pesto:

1 avocado
1/2 cup fresh basil
4 Tbsp Extra virgin olive oil
juice from 1/2 a lemon
1 garlic clove
salt and pepper, to taste

In a bowl, add roasted almond crumbs, panko bread crumbs, paprika, flour, salt and pepper and mix well.

Dredge sole fillets in the mixture making sure to firmly press the fillet so it is well coated.

In a hot skillet, add some oil and a little butter and saute fillets until golden brown on both sides. Approximately 2 1/2 minutes per side. Place on a paper towel lined tray until ready to serve.

In a food processor, add avocado, basil, garlic, lemon juice, salt and pepper and puree until thick but fairly smooth.

Ingredients for Salad:

2 cups baby arugula
2 blood oranges, segmented and juice reserved
3 Tbsp extra virgin olive oil
juice from 1/2 a lemon
1/2 cup fennel fronds

In a bowl, mix arugula with blood orange segments and their juice. Add olive oil and lemon juice and toss until well mixed.
Spread avocado pesto on a plate and place sole fillet on top. Take some of the salad making sure to grab both arugula and orange segments together and place on the fish. This will allow some of the salad dressing to drizzle over the fillet and at the same time adding a some acidity and brightness to the fish. Top the fish with a good amount of fennel fronds and serve immediately

Don't let fall and winter get you down !

Ontario Food Terminal ( Supporting Local Farmers)

2011-07-17T18:41:00.000-07:00

Walking through the enormous food terminal quickly reminds you of all the great produce grown and sold here in Ontario. Early in the season there is already an abundance of great things available. Within minutes your mind begins filling with imagination and inspiration for your next culinary endeavor.
The outdoor market and indoor refrigerated storage is well kept and clean. Courteous staff and vendors await you as you walk through to find the freshest and absolute best quality produce available in the city . If you ever get the chance to tour this wonderful place I say go for it!

Remember to shop local and support your farmers and distributors!

Easy Grilled Vegetables

2011-06-11T05:05:00.000-07:00

With grilling season in full swing, most people are out cooking up their favorite cuts of meat. The scent of smoke and bbq fill the air and happy faces can be seen all around. We all know how satisfying a nicely grilled piece of meat, poultry or fish can be but often enough we struggle to keep up with our vegetable side dishes. Half way through the summer you realize you have eaten too much meat and begin to feel sluggish.

This recipe changes everything... really! Think back to the many times you finished grilling and ran back into the house to make a boring salad to go with what ever you grilled. Grilling vegetables is super easy and will transform your bbq and grilling sessions into a wonderful, delicious and healthy event. There is no need to be picky about it either, just look around your fridge and you probably already have many lonely veggies waiting to be transformed. Intimidated by grilling a vegetable? No need... it's actually super easy.

Simple preparation and good ingredients will have you making this dish for all your summer events. You may even find guests eating more veggies than meats and feeling really good about it afterwards. The beauty of this recipe is that you can add or omit any variety of vegetables according to your taste.

Ingredients

Carrots, quartered and cut into strips about 2 inches long

Red onions cut into large chunks

Zucchini cut into 1/4 inch slices

Bell peppers, I use red,green, yellow and orange cut into strips

Broccoli cut bite sized

Corn cobs cut into 3 pieces

Mushrooms (white or cremini)

Olive oil ( enough to lightly coat all veggies)

Dry oregano

Salt

Black pepper

Simply add all ingredients to a large bowl and toss until coated. Using a grill basket , place veggies on a hot grill and cook for 15 minutes , stirring occasionally. This can be prepared on a gas or charcoal grill.

Once veggies are cooked they can be served hot or cold. Add them to all your favorite grill meats, fish or poultry dishes in your summer BBQ events.

Chermoula (Fish and Meat Marinade)

2011-04-10T12:00:00.000-07:00

Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is most widely used on fish and seafood but can also be used for meat and even some vegetables. The recipes varies widely from each country . This version is more in tune with Moroccan flavors which are robust and colorful.
The herbs and spices are wonderfully balanced and add flavor and moistness to what ever you choose to marinade. This simple yet incredibly tasty marinade has quickly become one of my favorites.
In this particular recipe I used Tilapia fillets which easily soaked up the goodness of the marinade but were not overpowered by it. Feel free to experiment with different types of fish, seafood and meats and you will quickly see how adaptable this recipe can be.

Ingredients

4 Tilapia fillets ( you can use any fish you like)
2 Tbsp chopped Coriander ( cilantro)
2 Tbsp chopped Parsley
2 Tbsp Paprika
1 Tbsp Ginger powder
1 Tbsp Cumin
1 tsp Sea salt
1 clove of garlic, minced
2 Tbsp fresh lemon juice
1/2 cup of Extra virgin olive oil
a pinch of saffron or 1/2 tsp of turmeric for color and mild flavor

Simply place all the ingredients in a food processor or mortar and pestle and mix until well blended.

Pour the marinade on to the fish, cover and refrigerate for about an hour. ( for meats use a longer marinating time if possible)

Place fish on a pre heated and oiled, medium-hi heat grill for no more than 2 minutes per side.
For fish, serve immediately.

Enjoy it with a salad or side dishes of your choice. The marinade produces an amazing dish with an intoxicating aroma and amazing flavor. Enjoy!

A Food Lovers Day Out (Toronto, Canada)

2011-04-09T05:58:00.000-07:00

Roasted Whole Chicken

2011-04-04T11:44:00.000-07:00

Roast chicken is made in countries all over the world so obviously there are a many ways to spice it up.
This particular spice mixture may seem a little bold at first but in reality it creates spectacular flavors that come together well and are not over powering. Simple preparation and cooking is all you need to make this succulent and flavorful chicken. The key to getting it just right is taking the time to marinate it. An over night marinade is ideal but it can be done in about 4 hours with good results. This recipe can be used for chicken pieces and can also be grilled.

Ingredients

1- 2 1/2- 3 lb. chicken
1 1/2 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp Cumin
1 Tbsp Tumeric
1 Tbsp crushed corriander seeds
1 tsp Cinnamon
Juice from 1/2 lemon
2 Tbsp chopped cilantro
3 -4 Tbsp Olive oil
Salt and pepper - to taste

Combine all ingredients except salt, together in a bowl and coat the chicken completely, including inside the cavity.
Truss the chicken with butcher's twine.
Allow chicken to marinate overnight if possible or at least 4 hours.
Add the salt just before the chicken is to be roasted.
When you are ready to cook the chicken, pre heat the oven to 500f.

Before placing the bird in the oven, put it on a baking rack with a tray underneath it.
Reduce heat to 400 degrees and put the chicken breast side down in the oven.( This allows the juices to flow downward into the breast, keeping it moist and tender)
Roast the chicken for 45 minutes, then turn it over so that the breast is facing up.
Cook an additional 35-40 minutes, using a brush to baste occasionally until golden brown .
Once it has fully cooked, remove it from the oven and allow it to rest for 10 minutes before cutting it.
Serve with any side dish you prefer.

North African inspired flavors help give this chicken moist and tender meat with a wonderful crispy skin, resulting in an incredible departure from your regular everyday recipe.

Braised OxTail

2011-03-16T15:11:00.000-07:00

    Many people who have never eaten oxtail cringe at the thought of it.   Oxtail is a cow's tail, which is in fact beef. Instead of hard bones, it contains more cartilage through out the center with wonderfully marbled beef around it. The cartilage does not break down during the cooking period but it slightly softens and gives incredible flavor to the meat.
   As with most cuts of meat that are tough, they require a longer cooking time to become tender. Similar to osso buco(veal shank), the oxtail benefits from a nice slow braise in a flavorful sauce. There are many variations of oxtail recipes from around the world with different flavor combinations. I prefer oxtail in a deep, rich and slightly spicy sauce which can be eaten on its own or placed over a starch, like rice for example.
   What ever you prefer to add to this recipe will work as long as give it time to cook down and become tender. The result is a succulent and tasty beef dish that will have you using your hands to eat it and licking your fingers when you are done.

Ingredients

3 Lbs Oxtail cut in pieces
1 1/2 cups chopped canned or fresh tomatoes
1 onion diced
1 carrot diced
1 potato diced
2 cloves of garlic - fine dice
1/2 cup chopped white or brown mushrooms
1/3 cup soy sauce
1 cup of beef stock or broth
1 Tbsp allspice
1 tsp cumin
1/2 tsp chili powder
2 Tbsp canola oil
Salt and pepper to taste

In a large pot, heat canola oil and brown the oxtail on all sides. Remove and set aside.

In the same pot, add the chopped onion, garlic, carrot, potato and mushrooms. Saute for approximately 5-7 minutes on medium heat.

Add the beef stock and soy sauce to the pot and use a wooden spoon to stir and scrape the bottom of the pot.

Add the tomatoes, allspice,cumin and chili powder. You will see a nice brown sauce developing.

Place the oxtail back in the pot and season with a little salt and pepper.
Cover with a lid and simmer on low heat for 2 hours

Oxtail is a real treat when slow cooked and tender. It is great balance of meat and fat with incredible taste, texture and richness. If you haven't tried it, I highly recommend you do so.

Stracciatella (Egg Drop) Soup

2011-03-08T17:04:00.000-08:00

Stracciatella soup is a childhood favorite of mine. I remember coming home on a cold night and walking into the the wonderful scent of a hearty simmering chicken broth. Its the kind of soup that warms you up from the inside out and just makes you feel good all over. My favorite part of this soup was the stracciatella. The fluffy and super tasty clouds of Parmigiano cheese and egg that give real substance to this dish.
This easy recipe can be made any night of the week in a short period of time. I like to add ground, poached chicken to mine for extra body. And if you really want to make a meal out of it, you can add pastina or cheese filled tortellini.

Ingredients

6-8 cups of chicken stock (or store bought low sodium broth)
1 boneless skinless chicken breast
1/2 cup grated Parmigiano reggiano cheese
1 whole egg
1 Tbsp dry bread crumbs
1 Tbsp chopped fresh basil leaves
Salt and Pepper- to taste
* Pastina or tortellini optional*

Bring chicken broth to a simmer on stove top and drop in the chicken breast.
Poach breast for 10 minutes and remove.
Place poached breast in a food processor and pulse until it resembles wet bread crumbs.
Add ground chicken back to broth and continue to simmer.

In a bowl, add cheese, egg, bread crumbs and chopped basil.
Beat together until a paste forms.

Using a spoon, slowly drop a small amount of the cheese/egg mixture into the soup.
It will quickly become firm and begin to float.

Repeat the process until all of the egg mixture is used. Season with salt and pepper.
Do not boil soup or egg drops will break up.

If preferred, boil pastina or tortellini in a separate pot and add to soup when finished. Serve immediately.

Lobster Risotto

2011-02-23T16:14:00.000-08:00

Two of my favorite things to eat are lobster and risotto. Combining both into one recipe results in a heavenly treat in which many other dishes can not match. Fresh lobster infuses the rice with the wonderful flavor of the sea and rice returns the favor by giving the lobster a creamy texture to swim in. Making risotto is a fairly simple procedure, it just needs a little time, patience and love. Take the time to make some and you will quickly realize how great it really is.
When making risotto most people use arborio rice, which I find very starchy and therefore has a tendency to clump up and stick together soon after cooking. I prefer carnaroli rice because it is more forgiving when cooking to achieve the perfect, creamy yet al dente texture that makes a great risotto. I also like to use a little more stock than usual to keep the risotto loose and smooth. This is to say that a proper risotto should not be piled into a glutinous mountain of mush, rather it should spread evenly and be creamy.

Ingredients

1 lb of lobster meat
1 1/2 cups of carnaroli rice
7 cups of hot chicken or fish stock (your preference)
1 1/2 cups of white wine
2 Tbsp basil pesto
1 medium sized onion, small dice, divided into 2 portions
2 cloves of garlic finely chopped, divided into 2 portions
1 cup grated Parmigiano regiano cheese
Salt and pepper to taste
Extra virgin olive oil
2 tbsp unsalted butter

In a large pan, sweat half of the onion and garlic in some olive oil on medium heat for approximately 5 minutes. Add the rice and stir frequently to avoid sticking for 3 minutes.

Add the pesto and stir until well mixed.

Add the white wine and stir the rice. Allow the rice to absorb almost all of the wine.

Now add enough of the hot stock to cover the rice and allow the rice to slowly soak it up. Once stock is absorbed, repeat the same process.
Patiently repeat this process until rice is almost fully cooked yet still slightly firm to the bite.

Gently give it an occasional stir to keep it from sticking.

In a separate pan, melt the butter and sweat the remaining onion and garlic on medium low heat for 5 minutes. Add the chopped lobster meat and increase the heat to high. Saute the lobster for 1 minute.

Add the lobster to the rice and mix together.

When the rice is al dente, add the cheese, salt and pepper and mix together.

Depending on the portion size, this risotto makes an wonderful appetizer, side dish or main entree for any fantastic dinner event you may have.

Mustard, Corriander and Peppercorn Meat Marinade

2011-02-13T17:47:00.000-08:00

Mustard is just one of those raw condiments that I am not crazy about. When it comes to cooking with mustard, it's a whole different story. The bold, sharp flavor of a good mustard is a great way to add body to food. Larger inexpensive cuts of meat are a perfect candidate for a mustard marinade.
Breaking down a tough cut of meat is simple with this tart, sweet and spicy marinade made of whole grain mustard with crushed coriander seeds and peppercorns. It only takes about a minute to put it together and another minute to slather over a roast such as this boneless beef blade roast. This marinade works best if left refrigerated overnight but it can also be used for smaller cuts of meat that require less time to retain flavor.
The marinade also helps render flavorful juices when braising or roasting. This helps contribute to tasty sauces or gravies which can be used to garnish the meat. The simplicity of preparation and the end result will definitely be rewarding.

Ingredients

3 lb boneless blade beef roast or similar cut
5 Tbsp whole grain mustard
2 Tbsp peppercorns ( I use black, white and red)
1 Tbsp coriander seeds
3 Tbsp of unsalted butter
1 carrot, diced
1 onion, diced
2-3 oz white wine
2 Tbsp all purpose flour
salt to taste

Crush the peppercorns and coriander and mix with mustard. Rub meat with olive oil then rub mustard mixture over the entire surface.

Cover meat and refrigerate overnight.

On stove top use an oven proof pot to sear all sides of the meat.
Remove meat and set aside.

Using the same pot, add butter and saute the onions and carrots for 5 minutes.
Add white wine and make sure to scrape any browned bits from the bottom of the pot.

Place meat back into the pot.
Cover the and place into a pre heated 375f oven.
Cook for 1 1/2 hours.

Remove the pot from the oven and place it back on the stove top.
Remove meat and place on a cutting board to rest.
Skim some of the fat from the pot and discard it.
Add the 2 Tbsp of flour to the pot and stir until well blended on medium heat.

After a few minutes, the gravy will begin to brown and thicken. Cook until thick but still pourable.

Slice the meat into strips, plate and serve with the pan gravy

The meat will be super tender and full of flavor. The gravy is bold but not overpowering and is a perfect accompaniment for the meat which can be served on its own, with a side or on a bun as a sandwich.

Crusty Baked Salmon Fillet

2011-02-07T16:35:00.000-08:00

I love salmon because it is a very versatile fish to cook with. It can be raw, grilled, baked, cured, smoked, poached and can handle just about anything you can throw at it. Flavorful, meaty salmon are readily available here so it can often be our "go to" fish. The good thing about it's versatility is that the myriad of preparations can keep us from getting tired of eating it. In the winter when grilling isn't always an option, I like to bake salmon.
I often like to add another dimension to it in the form of a crust. The fatty fish can pair quite well with a crispy bread crust which in turn protects the fish from drying out when baked. This relatively simple recipe involves a flavorful bread crumb mixture which stays moist on the fish but obtains on a crunchy exterior coat.
Another great thing about this recipe is that it can be prepared and cooked in about a half hour. Prepare this for your fussiest guests or make it for a quick weeknight dinner.

Ingredients

1 whole salmon fillet, skin removed
1 1/2 cups bread crumbs
1/2 cups diced onion
1/4 cup diced celery
1/4 cup diced carrot
1 1/2 Tbsp brown sugar
1 tsp paprika
1 whole egg
1 Tbsp unsalted butter
salt and pepper to taste

Place butter, celery, carrots, onions, salt and pepper in a hot pan and saute for 5 minutes.
Once it has cooled place mixture in a bowl with bread crumbs, paprika, brown sugar and beaten egg, mix well until coarse but moist.
Place salmon fillet on a tray with parchment paper and sprinkle with salt and pepper.
Take bread crumb mixture and pack it onto the entire surface of the salmon using gentle pressure.

Place salmon in a pre heated 400f oven and bake for approximately 20 minutes.
Switch oven to broil.
Place under broiler for 1 minute to brown crust until golden brown and crispy.

Remove salmon from broiler, cut portions and serve immediately.

The brown sugar gives the crust a little sweetness which I find pairs quite nicely with the fatty salmon. Serve with a lemon wedge and a fresh salad of mixed greens.

Prep time: 10 minutes
Cooking time : 21 minutes

Tagliatelle Pasta with Basil Pesto, Anchovy and Tomato

2011-02-06T15:19:00.000-08:00

In this day and age, many people with limited time just stop and get junk food at the closest fast food place. When I am pressed for time or want to make a quick weeknight dinner, I often cook pasta. In under 15 minutes a fantastic meal can be made for the whole family. This healthy dish can almost be made in the same amount of time it takes to go through a drive-thru restaurant window.
Mediterranean flavors combined with silky smooth tagliatelle pasta create a dish unmatched by any greasy fast food restaurant.
The simplicity and great ingredients in this recipe can make a novice cook seem like they have been cooking for years.
Freshly made basil pesto infused with garlic, anchovy and fresh cherry tomatoes on a wonderful egg pasta, topped with crushed roasted almonds and freshly grated pecorino romano cheese sounds better than a hamburger and fries....doesn't it?

Ingredients

250 grams tagliatelle egg pasta (fresh or dry)
1 1/2 cups cherry tomatoes, cut in half
3 Tbsp extra virgin olive oil
1 garlic clove, smashed
3-4 anchovy fillets, finely chopped
4 Tbsp roasted almonds
freshly grated pecorino romano cheese **optional**
salt and pepper to taste

for Pesto
2 cups fresh Basil, stems removed
2 cloves of garlic
2 Tbsp pine nuts
1/4 cup grated Parmigiano reggiano cheese
4 Tbsp Extra virgin olive oil

Boil salted water and add pasta.
In a food processor, add basil, garlic, pine nuts, parmigiano cheese and olive oil and pulse until it resembles a coarse mash. Set aside.

In a pan on medium heat, add olive oil, 1 smashed garlic clove and chopped anchovies. Using a wooden spoon, mash the anchovy until it dissolves. cook for 2-3 minutes and remove from heat.

Now add the chopped tomatoes and pesto to the anchovy mixture.

When pasta is cooked, add it directly to the pan and toss quickly on high heat for 1 minute.
Serve the pasta immediately. Garnish pasta with fresh grated pecorino cheese and chopped roasted almonds.

It is quick, healthy, flavorful and after one bite, you may never want greasy fast food again. Enjoy!

For a little added kick, sprinkle with some spicy chili flakes.

Chocolate Mousse

2011-01-30T10:33:00.000-08:00

How do you say I Love You? With a card... flowers, jewels or other extravagant gifts? Does all this really convey the message of love? Perhaps for some, it is sufficient but material things were never a good measure in my book. A gentle caress, a soft whisper, a deep stare or a loving embrace seems a more fitting example of how to make her feel like a princess. One other way I like to say it is by creating something with my own hands, made with love, care and passion, a special treat that can warm the soul with just one bite. Chocolate is the perfect ingredient for just such a creation. The alluring scent and the way it melts on the tongue, it can transport you to a different world. Decadent, rich flavors and textures can truly warm the heart from the inside out.

This chocolate mousse is light and airy, with a subtle texture that is like a cloud on your tongue. It quickly melts, enveloping all your taste buds and senses. A certain warm feeling takes over your body and mind and suddenly you feel it.....LOVE. This is not to say that this dessert can replace the words I love you, but the person you make it for will know exactly what you are trying to say.
A few simple, good quality ingredients are all that is needed to make this luscious treat which can be eaten on its own or topped with fresh berries and cream . This year, you can shower that special someone with gifts or you can show them how you feel right from the heart with something made by you.
This is...with love, from me to you.

Ingredients

4oz good quality, dark chocolate (70%)
1/3 cup granulated sugar
1/3 cup water
4 egg yolks
2 Tbsp unsalted butter
1 cup whipping cream (35%)

Bring water and sugar to a boil and let boil for 3 minutes. Place egg yolks in mixing bowl and slowly pour in sugar/water mixture. Mix until pale yellow and thickened.

In a stainless steel bowl, set over a pot of hot (not boiling) water, melt chocolate and butter.

Whisk melted chocolate into egg mixture until blended. In a separate bowl, pour the cream then whip until stiff.

Add the whipped cream to the chocolate mixture and gently fold together until no streaks remain.

With a spoon or a piping bag, fill cups or ramekins 3/4 full. Refrigerate for at least 2 hours.

The mousse can be eaten on its own or it can be topped with any number of ingredients.

I chose to use a raspberry coulis which is simply raspberries with a little sugar and a touch of lemon juice pureed and pushed through a strainer. The mousse is then topped with the coulis and a dollop of fresh whipped cream.

Mousse topped with fresh whipped cream and chocolate covered espresso beans.

The first bite is like a lover's soft kiss or a gentle caress from a loving hand. Enjoy the moment and feel the love.

Je T'aime Toujours!

The mousse can be refrigerated for a few days but it should be served almost at room temperature for maximum flavor.

Fish Cakes

2011-01-22T09:41:00.000-08:00

Fish cakes are not something people attempt to make often if at all. Perhaps they feel it is a difficult task or too time consuming. They may be slightly time consuming but they are not that difficult to make. In fact, they can even be made with left overs to speed up the process. And if you don't like eating re-heated fish fillets, this is the perfect recipe. This versatile recipe can be made with several types of fish and seafood. They do however fair better with lighter, white fish varieties as well as shrimp, lobster and scallops. Combining the fish with mashed or pureed potatoes gives them a nice light texture and a crispy breaded crust seals them into a tasty little package.

Ingredients

1 1/2 lbs cooked fish fillets(seafood can be uncooked)

1 1/2 lbs mashed or pureed potato (boiled until soft, then mash)

1 egg

3 Tbsp fresh chopped parsley

1 tsp dry tarragon

1 tsp grated lemon zest

salt and pepper to taste

For crust

3 eggs, beaten-separate bowl

1 1/2 cups seasoned bread crumbs-separate bowl

1 cup of flour-separate bowl

Canola oil for frying

*Optional* Quick Aioli for dipping: Blend 1 roasted red pepper with 4 Tbsp mayonnaise, 1 garlic clove, juice from 1/2 lemon, salt and pepper to taste.

These fillets were baked with salt and pepper for 10 minutes then cooled. Break apart fillets until nice and flaky, add to a bowl.

Add cooled mashed potato to crumbled fish fillets. Mix lightly by hand.

In a separate bowl, add egg, parsley, tarragon, salt and pepper and whisk together. Add to fish and potato mixture and combine by hand.

Using your hands, make small patties and set aside. The less you work with them, the lighter in texture they will be.

1. Set up your breading station and dredge cakes in flour lightly.

2. Remove excess flour, dip in beaten egg.

3. Cover each cake with bread crumbs and set aside.

Once all the cakes are breaded, prepare a skillet with canola oil for frying. These can also be deep fried.

In a skillet, heat canola oil and fry cakes on both sides until nice and crisp. If you are deep frying, they will be done when they are golden brown.

Place cakes on a paper towel and quickly sprinkle with salt. They are best if served immediately.

Crispy, light and fluffy fish cakes with roasted pepper aioli.

Tiramisu Cheesecake - Happy 1st Blogiversary InDannysKitchen!

2011-01-09T15:15:00.000-08:00

One year ago I began this journey InDannysKitchen. A journey into a passion, a celebration of life and food. Food for the eyes, mouth, stomach and soul for myself and friends around the world . We can celebrate with dance or music but no celebration is complete without good food. Good food that makes your heart warm and creates lasting memories. To my family and friends around the world who have embraced InDannysKitchen, I thank you for being here to share this special day and everyday as we come together for the love of food.

No celebration is complete without a cake. When thinking of a cake to make for this special day I could not decide. Cheesecake and Tiramisu are my favorite desserts so I figured, why not combine both of them?
The decadent creaminess of cheesecake and the luxurious mascarpone and coffee infused savoiardi of tiamisu combined to make one great cake. Here we have the best of both worlds, fit for any special occasion.

Ingredients

2 8oz. packages of cream cheese, softened at room temperature
1 500g container of mascarpone cheese
20 savoiardi( lady fingers) cookies
2 whole eggs
2 egg yolks
3/4 cup sugar
1/2 cup cold espresso coffee
1 1/2 Tbsp melted butter
1 tsp vanilla extract
1 Tbsp grated milk or dark chocolate
3 Tbsp unsweetened cocoa

In a food processor or bag, crush cookies into crumbs. Place in a bowl.

To the crumbs add melted butter, 1 tbsp sugar and the espresso coffee. Quickly mix together by hand.

Place crumb mixture in a greased 9inch spring form pan and gently pat down until bottom of pan is covered. Wrap the bottom of spring form pan with foil making sure it is sealed. Set aside.

Place vanilla extract, whole eggs and egg yolks in a bowl, add half of the sugar and whisk together.

Mix cream cheese, mascarpone and remaining sugar and blend until creamy then add to to the eggs and slowly mix together until smooth. (my cream cheese was a little too cold so it looked a little lumpy)

Gently spread mixture evenly into cake pan making sure to cover the crumb base. Place pan into a larger, shallow pan.

Pour 2 cups of water into larger pan making sure not to wet the cheesecake. Place cake in a pre heated 350f oven and bake for 60-70 minutes. Center of cake should look firm when cooked.

Once cake has cooled for 25 minutes, run a knife along the outer edge of cake then release spring form. Sprinkle the top with grated chocolate and dust with cocoa. Refrigerate for at least 4 hours. The cake will set even better if left in fridge overnight.

The cake is ready to be cut and the celebrations begin! Thanks to all of you for sharing this special day with me.

Beer & Blue Cheese Steak Sauce

2011-01-07T18:04:00.000-08:00

   You will often hear me say " A great steak doesn't need anything but salt and pepper". A succulent new york striploin or juicy rib eye can usually stand alone with out the help of a sauce or rub of some sort. The T bone that you sink your teeth into and voraciously gnaw on the bone afterwords is also fine left alone but....
   Some times you just want to switch it up a little. A bbq rub, a compound butter, a wine reduction or just about anything else you can think of to trick your taste buds into thinking they are somewhere they haven't been before. This all sounds fascinating but you just want to get your big steak off the grill and start chomping on it right?
   All meat should me rested slightly after grilling to allow the juices to redistribute into it so that it maintains its wonderful moisture and tenderness. It is in this short waiting period that you will have enough time to make this incredibly luscious sauce to smother your beautiful piece of meat.
This quick sauce transforms steak into steak! When your steaks are resting they will leave some juices behind on the plate which are a key ingredient in this sauce. The addition of this juice to some caramelized onions quickly braised in beer and smothered in a creamy, ooey , gooey, tangy blue cheese will have your next steak dinner doing a graceful ballroom dance on your taste buds.

Ingredients

Choose steaks of your preference for grilling
1 medium size onion, thinly sliced
1 beer ( I used a dark beer)
3 Tbsp crumbled blue cheese
1 Tbsp butter
Drippings from grilled, rested steaks
Salt and pepper as needed
Extra virgin olive oil

Rub steaks with olive oil then sprinkle with salt and pepper. Place steaks on a hot grill and cook until medium rare. Once cooked, set steaks on a plate cover gently with foil.

In a very hot cast iron skillet place sliced onion and butter, saute for 3 minutes stirring often. Onions should begin to brown fairly quickly.

Remove steaks from covered plate and pour the leftover juices into the hot pan, stir and reduce 1 minute.

Pour 3/4 of the beer into the pan and let reduce for 2 minutes then turn heat off. Drink remaining beer.

Add crumbled blue cheese and stir quickly until melted and creamy. Add salt and pepper as needed.
Plate the steaks and smother with the sauce. Serve immediately

Add as much or as little as you like but I assure you, you will want to savor the sauce with every bite.

*** This sauce also works great with grilled chicken and pork***

Crusty Olive Bread

2011-01-06T07:34:00.000-08:00

Getting a warm, flavorful , crusty loaf of bread from a bakery can be difficult unless you go first thing in the morning. Busy bakeries will bake more than once a day but you need the right timing to get that "hot out of the oven" bread.
If I told you that you would never need to go to the bakery again, would you believe me? Yes, it's true! Don't think you need to wake up at 4am to get started on this either because it really is ~~easy as~~ easier than pie!
A few simple ingredients will get you on your way to artisan quality, bakery style bread. With a total of about ten minutes of prep time and some time for the dough to rise you will be a pro bread baker. The aroma will fill your home with that heavenly fresh baked bread scent that grabs a hold of you in a warm and comforting embrace.
This recipe contains olives but you can substitute it with many ingredients like roasted peppers, hot peppers, caramelized onions, cheese or just leave it plain. Another great thing is, this recipe makes enough dough for 3 regular sized loafs or 2 large loafs. So you can bake fresh bread for up to 3 days. Simply keep the dough in the refrigerator and take a piece each day to use for baking.

Ingredients

4 cups all purpose flour
2 1/2 cups whole wheat flour
1 1/2 Tbsp salt
1/1/2 Tbsp instant yeast
3 cups warm water
*optional* 3/4 cup chopped Kalamata olives or other ingredient (peppers etc...)

In a large container add salt, yeast and warm water then gently stir together.

Now add all purpose and whole wheat flour.

Add pitted and chopped olives and begin gently mixing with a sturdy spoon until a dough forms and no dry flour is visible. The dough will form quickly and become stiff . DO NOT OVER MIX!

This is the dough after about 20 seconds of stirring. No kneading is necessary! Cover with a lid and refrigerate for 2 hours or use the next day.

Pre heat your oven to 375f and place a metal pan on bottom shelf. Meanwhile remove dough from refrigerator and take a piece large enough to make a loaf ( a good handfull). Sprinkle with flour and gently form a round or long loaf. Place on a baking sheet lined with parchment paper and sprinkle paper with flour. Allow loaf to rise for 35 minutes while oven is pre heating.

After the loaf has risen, sprinkle it with a little more flour and score some lines or an X about 1 inch deep across the top. The flour keeps your knife from sticking to the dough and also helps achieve the nice color when baking.

Place loaf in the oven on a middle rack and pour 2 cups of water in the hot pan below it. Quickly close the oven door. Bake bread for 40 -60 minutes, depending on size of loaf or until it becomes golden brown and crispy.

Once bread has cooled slightly it is ready to enjoy. Eat it on its own, buttered or top with your favorite ingredients.

The dough will keep for 4 days if refrigerated and covered.

recipe adapted from...
http://artisanbreadinfive.com/

Pan D'oro Tiramisu

2010-12-15T11:38:00.000-08:00

Tiramisu is one of the most popular Italian cakes for a very good reason. Loosely translated tiramisu means "pick me up" which after one bite you would understand, especially if you are having a bad day. Luscious sweetened mascarpone cheese surrounds savoiardi cookies (lady fingers) soaked in rich espresso coffee, sprinkled with shaved chocolate and dusted with decadent cocoa. There are several recipes for tiramisu all with the same basic principal but with slightly different flavor variations. Some people choose to add sweet wine such as marsala or other alcohol to the coffee for example.

My variation does not include alcohol . Instead, I replace the savoiardi with Pan D'oro. The sweet bread or cake is another favorite amongst Italians, especially around Christmas time. Similar to panettone the pandoro is light and airy, sprinkled with icing sugar but without the addition of dried fruits. Chances are, if you are Italian or have italian friends you may have one or more of these floating around your pantry during the holidays.
The pandoro produces a similar result to the savoiardi in texture. In this recipe the I oven toast the pandoro to bring a slightly sweeter, nuttier taste to the cake.

Ingredients

1 Pan D'oro (with icing sugar packet-approx 1/4 cup)
1 500g tub of mascarpone (please use a good quality brand)
5 egg yolks
1 cup whipping cream (35%)
1 1/2 cups brewed espresso coffee (allow to cool)
1/2 tsp vanilla extract (fresh vanilla bean may be used)
Dark or milk chocolate for shaving
Unsweetened cocoa for dusting

Begin by slicing pandoro into long strips about 1/2 inch thick. Place them on a tray and bake in a 350 f oven until golden brown. Allow baked strips to cool and become hard.

Place egg yolks and icing sugar from pandoro packet in a bowl and whip until thick . Next, add the mascarpone and whip for 2 minutes until well blended and creamy.

In another bowl, beat whipping cream until stiff then gently fold it into the bowl with the mascarpone mixture. The mixture is now ready for assembly. Spread a thin layer of the mixture on the bottom of a baking dish.

Add the 1/2 teaspoon of vanilla to the espresso and begin dipping pandoro strips. Place strips in the baking dish until the bottom is covered. Place another layer of mascarpone mixture evenly on top and sprinkle with shaved chocolate and cocoa. Repeat with another layer of coffee dipped pandoro strips, mascarpone mixture, chocolate shavings and cocoa. Cover the tiramisu with plastic wrap and refrigerate overnight .

The vanilla and coffee infused pandoro soaks up the creaminess of the sweet mascarpone layers creating a decadent and luxurious cake. This tiramisu will definitely "pick you up" on a bad day or any day. Make this Christmas or any special occasion memorable with this wonderful treat.

Baked, Fried Chicken and Potatoes

2010-12-14T05:54:00.000-08:00

   It is obvious that winter is now in full swing here in Canada. Snow or blowing snow and well below freezing temperatures are inevitable. The drive to and from work are now taking longer as cars crawl slowly over the icy roads.
   Many of us don't want to spend hours cooking when we get home on a cold snowy night but we crave the taste of a comforting slow cooked, hearty meal. When you are not in the mood for soup and you feel the need to eat something a little more substantial this is a great go to recipe. This recipe may not be the fastest thing that can be whipped up in 30 minutes or less but it is fairly quick and very satisfying.
   A few simple steps, a handful of ingredients and in less than an hour's time you can create this heart and belly warming dish. The baked/fried title you ask? Let's just say it's the best of both worlds. Chicken is coated in seasoned flour and quickly fried with potatoes and then baked in the oven. The result is both the chicken and the potatoes with a crispy skin that are delicious and tender on the inside.

Ingredients

2 lbs. Chicken thighs and drumsticks with skin
2 lbs. Potatoes with skin, cut in 1 inch cubes
1 carrot, peeled and roughly chopped
1/2 cup chicken stock(broth)
1 cup all purpose flour
3 cloves of garlic peeled and lightly smashed
2 Tbsp dry rosemary
1 Tbsp dry oregano
1 Tbsp paprika
Salt and pepper
3 Tbsp canola or vegetable oil for frying

Pre Heat oven to 425f
In a bowl add flour, oregano, paprika, salt and pepper. Place chicken pieces in bowl and mix well until fully coated. Set aside.
Place a large, hot oven proof pan on the stove top and heat the oil. Place potatoes, carrots and garlic cloves in the pan and saute for 5 minutes.
Shake most of the flour off the chicken and begin frying it with the potatoes until all sides are nicely browned.
Sprinkle with the 2 Tbsp of dry rosemary, add chicken stock, a pinch of salt and pepper then place uncovered in the oven.
Bake for approximately 40 minutes or until potatoes are crispy on the outside and soft and fluffy on the inside.

The chicken will have a nice crispy, flavorful skin and tender, juicy meat. The potatoes, baked to perfection are the perfect side dish . The rosemary and other spices tie it all together for a scrumptious and satisfying meal. Serve with a fresh garden salad of your choice.