Gourmet Recipedia

Simple Vinaigrette

2008-06-23T16:40:00.000-07:00

Simple Vinaigrette

There's nothing like a simple salad these days...whether it be in the height of the heat in the summer time, or on a cold, cold day...Salads are the new big thing in bowls everywhere.

I love salads, they're like Junior Mints: Very Refreshing!

You can put just about anything in a salad these days, from fruit, cheeses, nuts, and even vegetables...Salads are the new table staple. I love a Big Salad. And Elaine, too.

Anyone that knows me knows that I'm truly a Saucier deep down, as my passion for food roots from that of marinades, dressings, sauces, gravies...pretty much anything that edible in a liquid form.

Here's a quick and easy basic Vinaigrette recipe that covers all bases and works with all types generic or complicated recipes.

You'll need:

2 Shallots (Onion/Garlic family-maaad flavour)

2 Garlic Cloves

1 heaping spoonful Dijon or Grain Mustard

1/3 cup good vinegar- Balsamic, red wine, grape, anything you can find or even lemon/lime juice

1/2 cup Extra Virgin Olive Oil

Salt and Pepper

Mince/chop garlic and shallots finely, or even in a food processor. Add to mustard, and whisk in Vinegar or lemon/lime juice, salt and pepper.

Drizzle in Olive Oil slowly and combine. You can also add all these ingredients to a jar and give it a good mix up.

Voila.

Tip: Toss your salad with a little bit of the vinaigrette before serving, instead of just drizzling it on top. Use a large bowl and some tongs or two salad forks. Get the dressing in all the crevices of each individual lettuce leaf for full effect.

Once you've established this dressing, the salad is your oyster.?. I mean, there are many more possibilities to make this dressing into something special. These ingredients are the base for any amazing dressing. So Soup It Up!

For some very nice variations, add some: Strong flavours: fresh grated ginger/roasted garlic puree/Fresh cheese: Feta, Asiago, Crumbled Goat Cheese/ fresh herbs such as thyme, mint, coriander, parsley/ Fresh fruit juice or pulp: Orange pulp, pureed pear or apple, any berry jam...

This is just a start. Use flavours you like and I guarantee it will turn out amazing. Keep it fresh, keep it simple. You can't go wrong.

The Ultimate Cheesecake: Made Easy

2008-06-04T16:30:00.001-07:00

The Ultimate Cheesecake, Novice Level

Okay so I made this dessert last week for a friends' going away party, was a bit daring and had GREAT SUCCESS. And this has to be the easiest thing to make for instant gratification purposes.

WARNING: May lead to a serious case of Itis

It didn't look exactly like this one but the Reese Peanut butter cups are definitely a nice touch.

Ingredients:

2 1/2 cups -Graham Cracker crumbs (Oreo cookie crumbs work well also)

1 1/2 sticks (1/2 cups) unsalted butter

3 pkgs (250 g) Philadelphia Cream Cheese (Light if preferred, but why?)

3 large eggs

1 cup smooth Peanut Butter

Dash of vanilla extract

Pinch of salt

Skor Bits (or any other little nugget you like, nuts, chocolate chips, etc work well)

Tools needed:

9- inch spring form pan/ 2 -4 inch minners (the one that has the latch to release)

large mixing bowl

electric hand mixer or large stand mixer

spatula

oven

Prep:

To begin, leave your cream cheese out at room temperature for about an hour or so to soften. You don't want it melted or runny but you want it not cold. This will help for ease of mixing.

Place graham crumbs in mixing bowl, and melt butter in a small mug or bowl in the microwave for about 30 seconds in 2 batches.

Add melted butter to graham crumbs and mix. Put a small amount in the palm of your hand and squeeze into a ball. If the clump stays together, your butter ratio is perfect. If not, add some more melted butter until the mixture looks dark and sticks together.

Pour graham crumb mixture into spring form pan and press evenly to distribute along bottom of pan. I like to push it up against the edges too for a nice, even crust. Use your hands for this, there's no other way. Set aside.

Rinse out bowl and add 3 pkgs of cream cheese. Use electric mixer, starting on low and raising speed, until cream cheese is combined, light and fluffy, approx 3 minutes.

Next crack eggs into a separate small bowl, and add one at a time and whisk on medium until incorporated. Add a splash of vanilla extract and also a pinch of salt.

Add peanut butter and whisk one last time.

If you're a pro, and want to be extra, separate the cream cheese mixture into 2 even portions before adding the peanut butter. Then add the peanut butter to only one batch. You can then layer one on top of the other for special effects.

Once everything is mixed add your Skor bits, or whatever other nuggets you want to add.

Pour into spring form pan over crust, try not move it around much. Give the pan itself a shake slightly to allow it to settle.

Bake for about 1 hour at 350. Allow to cool for about 2 hours and then place in the fridge for another 2 hours.

Dress up your cheesecake however you like, to make the top look pretty. You can drizzle melted chocolate, add Reese' Peanut Butter Cups like the photo above, or just sprinkle with nuts. Make it your own, and I'm sure it will be hit.

Summer Dips- Part 2: Roasted Red Pepper Hummus

2008-05-29T17:51:00.000-07:00

Hummus- Healthy, tasty, and Easy

Hummus- The Arabic word for Chickpea, has become synonymous with BBQ's, parties, and Falafels galore. However you eat it, it has become a staple in today's gourmet world. As versatile as it is, it can be dipped, dolloped or spread on just about anything. Keep a couple of cans of chickpeas in you cupboard for a last-minute treat.

What you'll need:

2-3 Cans of Chickpeas

2 Lemons

1 Jar of Tahini- Sesame Paste that can be found in any supermarket

1 jar/can of Roasted Red Peppers

Extra Virgin Olive Oil

5 Cloves of Garlic

Salt and Pepper to taste

Chilli Powder

Fresh Parsley

Variations:

1 Onion, diced

1 Fresh Chili

Pitted Olives

Add drained Chickpeas into a blender or food processor, reserving some of the liquid. Add about 4-5 Roasted Red Peppers. (For original Hummus, skip the Roasted Red Peppers).

Add the juice of the fresh lemons, garlic cloves, 2 spoons of Tahini, fresh parsley, chilli powder to taste, Salt and Pepper to taste. Add extras if you desire, be daring, add anything you like, I'm sure it will taste good.

Pulse on low until everything is coarsely emulsified. Slowly drizze in about 2-3 spoons of Olive Oil, and some of the chick pea juice until desired consistency. If you like it thick, just add a little bit (about a few tablespoons) of the chickpea juice.

Serve with Pita triangles, any type of flatbread, crackers, chips, veggies, etc.

If you'd like to roast your own red peppers, it's simple:

Place washed whole peppers on a grill or directly on your stove element. You can also throw them in the oven but this make take some time.

Once your peppers are completely charred, and I mean black (don't be scared this is how it should be) take them off the grill and wrap them in plastic saran wrap. Roll it in the wrap to cover, and twist the ends of the wrap like a candy. It should bubble up and look puffy, this is normal.

Allow to sit for about 10 minutes to cool. This will allow the pepper's skin to separate from the flesh from the steam.

Once cooled, remove the plastic wrap and discard. Run the peppers under cold water and the skins should peel right off. There you go, fresh roasted peppers. Discard the pit and seeds and use as needed. These can be frozen in ziploc bags forever.

Enjoy!

Bolognese/ Meat Sauce a la Artie Bucco

2008-05-28T17:28:00.000-07:00

Okay I'm no Artie Bucco, but I do have a passion for everything Italian, including Giada, wine, and of course Pasta.

Who doesn't love pasta? I know carbs are the enemy these days, but hey, pasta should be a staple in everyone's diet.

Now there are so many different forms of pasta, and that's why it is the Italian staple food, because anything and everything tastes good in pasta.

I'll be sharing many different pasta recipes on this site, but firstly I have TO start with the most important and versatile one, the mother of all sauces, and notably called "gravy" to Italians, the meat sauce, or Bolognese.

Now to begin, meat sauce does not have to be specifically ground beef, although it is the best, it can be substituted for ground chicken, turkey, even ground soy product or tofu.

What you'll need:

1 Lb ground beef
1 head of garlic, minced
1 large onion, finely diced
2 Carrots, finely diced

2 fresh tomatoes diced
2 stalks celery, finely diced

2 Cans/Jars of Tomato sauce
Bay leaves
Fresh thyme, basil, parsley

Chili flakes

Garlic powder

Oregano

Salt and Pepper

You favourite cheese: Asiago, Parmesan, etc...

For an added twist:

Add crushed olives, capers, hot peppers, roasted red peppers, sundried tomatoes

Sautee carrots, onion and celery until soft in olive oil and butter, then add beef until broken up, once browned, approx 3-5 minutes, then add garlic, chilli flakes, garlic powder, oregano, salt and pepper.

Then add tomato sauce, and fresh tomato (or a can of diced tomato).

Add herbs. Add extras for more flavour if you choose.

Allow to simmer for about 45 mins on low. You can also add any vegetables you like such as mushrooms, spinach, broccoli, etc. Always taste for seasoning.

Add your cheese at the end before serving.

Marone!

Tip: add a ladle full of pasta water (the water from your pasta that you just boiled) into your sauce, it will give your sauce that extra oomph, and will make it lighter if it's too thick.

Pasta Recommendations:

- Spaghetti (duh)

- Penne: it's great when the nuggets of meat get lodged into the pasta like little minner cannellonies

This sauce can be frozen in ziploc bags and defrosted as necessary. This is handy for those last minute meals on the go.

For best results, add your pasta to the sauce for a couple of minutes on low to get happy. This marriage will last until the last bite, I promise.

Summer Dips- Part 1: Guacamole

2008-05-27T17:43:00.000-07:00

Mole Mole Mole - Simple yet great Guacamole

I must boast that I've received many a compliment on my Guac...However everytime I make it, it's got a new twist to it...And that's the great thing about a good Guac, it can have many different elements and still be killer.

You can keep it simple or go nuts, and as long as you have a few main ingredients, you're good to go.

Shopping Tips:

- Pick the darker, softer avocadoes if you are preparing this the same day or the next day

- 3-5 avos will make you a small bowl so if you are making a large amount, get more!

What you'll need:

5 + avocadoes

1 small red onion- finely diced

5 garlic cloves (fresh is best! stay away from the jarred stuff if you can)- minced

1-2 jalepenos (depending on how much heat you can take)- diced, seeds removed

2 limes

fresh cilantro/coriander- chopped

2 tblspn e.v.o.o - Extra Virgin Olive Oil

Salt n Peppa

Variations:

1 tomato- diced + seeds removed

1 tblspn mayo or sour cream (if you like it creamy)

To cut your avos, the best way is to run your knife down the centre of the avo all the way to the pitt, and then rotate the avo all the way around to make a full cut.

Twist and separate the avo and you should have two nice looking halves.

To remove the pitt, stab your knife right in and twist, it should pop out. Or just scoop it out with a spoon.

Use a spoon to scoop out all that green goodness and discard the skins.

Place in a bowl. Use a mortar and pestle if you really want to be traditionally Mexican, or just use a fork to mash it up.

Add:

- diced onion, garlic, jalepenos, the juice of the limes, olive oil, fresh coriander/cilantro, and season to taste with Salt and Pepper

- you can add diced tomato if you like it chunky

- for a richer, creamier Guac, add a spoonful of sour cream or mayo

Mix all together to perform culinary harmony.

Voila!

Serve with tortilla chips, pitas, veggies, or add to a wrap, sandwich or just about anything, cuz we all know Guac is friends with everyone.

Tip:

To avoid that dark layer forming on the top, try to make your guac just before serving. If you need to make it ahead of time, place saran wrap right on top, meaning directly touching the top layer of the guac. This may not stop the browning, but it definately will slow it down.