Loving the everyday

About a year and half ago, give or take a few weeks, I sat myself down on my big, comfy couch with a cup of hot chocolate and a super cozy blanket, candles flickering in the background, I am sure. I had a decision to make. Have you ever noticed that successful folks seem to be passionate about (mostly) just one thing? And so become really, super good at what they do? Well, I felt torn in two between decorating and cooking. I do love them both equally. Both are creative, fun and a great way to express myself.

In the end, I chose cooking, put my decorating adventures on the back burner and let the pots do do all the talking instead of the walls. The biggest deciding factor being that cooking is an everyday event, I would never get bored, I can start a new "project" with every new dinner and still never ever run out of things to do and learn. Cooking has not let me down. There are days, though, I think I may never eat again since the house smells of food far too much. Weird? I know... but smell seems to satisfy my hunger rather often.

And that is exactly when design and decorating comes back to mind, I simply can not help myself. I'll never stop loving this fun and very much personal expression of personality. The way I see it, you may spend money on golf, I spend my hobby money on creativity. In the end, we are both satisfied.

So the question remains, can I do both? Perhaps I can, since I'll be in the kitchen singing my song around 4pm without a doubt in my mind that food excites and satisfies me. And on those days where leftovers abound, and the pots enjoy a day off, I'll trail off to my next decorating project.

And what better place to get back at'er than the kitchen?

I keep a folder with inspiration photographs, do you? They all seem to go in one direction as of late. I like to call it 'industrial chic'. And so, my bare, boring, once green walls are finally receiving a little more of my character... a perfect balance of old and new. (Is it ironic to update a kitchen with 80's panelling? I think not, when I go back to my inspiration shot, above.)

I feel rather lucky that my love enjoys the process as much as I do.



Still, in the midst of it all, I made this oh-so-yummy Chili and served it with homemade spinach pasta. The photo really does not do it credit. But I suppose we all have our limits?!

TIP: wear plastic gloves when handling hot chili peppers, or wash hands well with soap and water if you do touch the chilies.




Roast Beef Chili serves 4 - 6

3 pounds round beef roast, cubed (pick one with not too much marbelling or connective tissue)

kosher salt and fresh ground pepper

olive oil

2 onions, diced

1 large sweet red pepper, diced

1 jalapeno pepper, seeded and chopped

10 garlic cloves, peeled and halved

2 tbsps tomato paste

1 28-ounce can whole San Marzano tomatoes

1 tbsp grated unsweetened chocolate

CHILI POWDER:

2 hot red chili peppers, seeded and hand-torn

2 tbsps whole coriander seeds

2 tbsps purchased chili powder

2 tbsp sweet paprika

1 tbsp ground cumin

1 tbsp dried oregano

1 tbsp white sugar

1/4 tsp ground cinnamon

1 tbsp kosher salt

1 medium size can red kidney beans, drained and rinsed

GARNISH:

lime wedges

fresh cilantro leaves

First make your chili powder:

In a dry skillet, toast the hot red chili peppers with the whole coriander seeds over low heat until fragrant, shaking the pan so they don't burn.

Now put these in a blender or coffee bean grinder and pulse until you have a fine powder. Add the remaining chili powder spices, sugar and salt.

Now...

Season the beef cubes with plenty of salt and pepper. Set a large pot over medium - high heat and add about 3 tbsps of olive oil. When the pot and oil is very hot, add the beef and stir until brown.

Mix in the onion, red pepper, jalapeno, and garlic.

Stir in the chili powder you just made.

Add tomato paste and San Marzano tomatoes, crushing tomatoes with the back of wooden spoon.

Now add the chocolate. (Think depth of flavour...mmmmm)

Add enough water to just cover the beef and simmer, UNcovered, until the meat is fork tender and comes apart with no resistance, about 2 hours.

Grab two forks and pull beef cubes apart, as little or as much as you prefer.

Stir in the drained red kidney beans, taste and season with salt and pepper.

Simmer for another 30 minutes, covered if already reduced to a thick consistency, stirring occasionally.

Garnish with lime wedges and cilantro leaves.

Serve as is, or over pasta (this cuts the heat for the kiddos), corn bread or just a bunch of shredded cheddar cheese.

First handmade ravioli sneakpeak!

Sprout passion

I've been eating these beautiful sandwiches for days now. The sprouts are no longer at their prime but they still satisfy my lunch cravings, beyond what any pb & j could ever achieve. Homemade Italian Multigrain bread is incredibly soft yet full of texture. Spread with spicy Dijon mustard and topped with thin slices of double cream brie (no need for mayo here!), this sandwich welcomes Broccolini sprouts and cherry tomatoes and balances the richness of the cheese with bitter sprouts and spicy mustard perfectly. Who doesn't love a harmonious sandwich! What's your favourite?

Poached Salmon, The next day

One does not need a recipe for fishcakes. Add flavour with sauteed onions, celery and carrots, perhaps some red pepper too. Add substance with cool mashed potatoes and dry bread crumbs. Bind it all together with an egg or two.



Saute in 2 tbsp each butter and olive oil on medium high heat.

If you've ever made fishcakes with canned salmon, you simply must try it with fresh.

Date night at my house

I understand it takes a foodie to enjoy the cooking process for a home cooked date, but I've got myself convinced this could be fun for all. Imagine sipping on a beautiful glass of wine, favourite music creating a cozy atmosphere... you chop some veggies, cut herbs from your garden, smelling them with a deep breath before adding to a stock pot... People, it's rejuvenating and satisfying on a whole new level. (Don't forget to send the kids to Grama's though!)

Poached salmon is not visually stunning. It's rather pale and has no caramelization, but cook it perfectly, and you'll have yourself outrageously moist and tender salmon, through and through. (And bonus! Get ready for the most amazing broth for a comforting winter soup the next day.)

Add fresh chopped herbs to organic mashed potatoes (ever get stumped at which potato to use for a perfect mash? Always go yellow!)... it's a Salmon and Potato match made in heaven.
The poaching veggies are super yummy, but you may want to save them for your next day soup endeavours, and instead serve blanched, young asparagus. Either way, it's sure to be tasty!

White Wine Poached Salmon Steak

2 carrots, peeled and sliced
1 leek, whites and tender greens sliced
2 stalks celery, trimmed and cut into 1 inch pieces
2 springs fresh rosemary
2 bay leaves
about 5 fresh parsley sprigs
1 cup white wine
1 tbsp cider vinegar
fresh ground pepper and salt

2 - 4 salmon steaks

Place everything but the salmon in a large stock pot. Fill the pot half way with cold water, more if needed. Bring to a boil.
Add the salmon steaks, bring it back to a boil then turn the heat down to a low simmer. Cook for 5 minutes, turn off the heat and cook 5 more minutes in the residual heat.
Drain the fish (save the stock!), and serve the fish with the veggies and potato mash.

Use leftover salmon and potatoes for delicious fishcakes the next day to go along side the before-mentioned soup, so be sure to make extra!

Pasta makes me happy

What's that old saying, "A picture says a thousand words"?

Here are four thousand for ya.

In summary, pasta is simplicity and innovation at its best.

PS I love my foodie friends. "Two heads are better than one." Thanks, Wanda-licious, for learning with me (and the great tips)!

It's a Very Merry Christmas Risotto!

Christmas cards are just one of those things; either I get them out far too early, or, not at all. I only start feeling bad about not sending them out a week before Christmas, when my mailbox is stuffed full with beautiful greetings from my much loved family and friends. This year, my lovelies, there will not be a card from me in your mail box, so I sincerely hope this red and white risotto brings as much cheer or more. Try it - I know you'll love it! And please don't let the long name deter you from cooking risottos - they are much easier than you might imagine. (And who doesn't love a fancy shmancy dinner in about 30 minutes?)

Creamy Asparagus and Sundried Tomato with Asiago Risotto,

topped with Shrimp and Scallop Scampi
Serves 4 - 6

3 + 2 tbsp tbsp unsalted butter

1 medium shallot, finely minced

1 lb Italian Arborio Rice

about 1.5 liters of good quality, low sodium chicken stock

about 1/3 cup freshly grated Asiago cheese

Kosher salt and freshly ground black pepper

a bundle of thin green asparagus, stalky ends removed and chopped into fine discs, leaving tops intact

10 sundried tomatoes in oil, drained, patted dry and diced

For the shrimp:

3 tbsp unsalted butter

3 cloves garlic, finely minced

Kosher salt and freshly ground black pepper

about 1/2 lb each raw, peeled, deveined shrimp and scallops

juice or half a lemon

Since risottos require constant, gentle stirring, make sure all ingredients are measured out, chopped, ready to go before beginning to cook. Get the chicken stock to a good simmer on a separate burner, leave it on low temperature until it's been used up in the rice.
Now, begin with a large saute pan or stock pot. Melt 3 tbsps butter on medium - low heat, then add the minced shallots and allow to cook until softened. Do not brown.

Add all the rice, stir and cook until the butter has absorbed into the rice.

Using a ladle, scoop one ladleful of the hot broth into your rice, stirring constantly until it's about 95% absorbed, then add your next ladle.

Repeat until the rice is cooked al dente if you like, or creamier if that's more to your taste, adding the chopped asparagus to the hot broth pot about half way through to gently cook it (the risotto should take about 25 minutes from start to finish, so toss the asparagus into the broth at about 15 minutes into cooking). Keep the heat for the rice on low-medium, so the broth doesn't absorb too quickly, other wise you'll end up with a gluey, yet still yummy, mess.

Side note: you may not use all the broth, at about 20 minutes into cooking, start tasting the rice to check for doneness. Check every couple minutes after that.

When the rice is done to your liking, remove it from the heat, and add in the chopped sundried tomatoes, 2 tbsp butter and shredded asiago.

For the Shrimp Scampi:

Rinse and pat the seafood nice and dry. Sprinkle generously with salt and pepper.

Meanwhile, take out a second saute pan, heat 3 tbsp of butter on med - high, then add the garlic, saute for about 30 seconds. Quickly add your shrimp and/or scallops, cook just until the color changes to pink (please don't over cook!). Add the fresh lemon juice, and you are done.

To plate the risotto, spoon rice into a deep plate, drizzle with a little olive oil, and top with shrimp and scallops. Have additional asiago available at the table for the cheese lovers in your family.

Wine suggestion: Jackson Triggs Riesling