Chorizo Hash Browns with Spicy French Toast

This delicious version of hash browns is as equally at home at the breakfast table as it is as a side dish at dinner. I particularly like them for brunch like shown here. For the spicy french toast, I just add as much hot sauce as I like to the egg mixture before dipping the slices of baguette in it. Serve with your favorite salsa and a garnish of sour cream and chopped cilantro.

Chorizo Hash Browns

Serves 4

4-6 medium size red potatoes, washed and diced
¼ cup butter
½ pound chorizo sausage, chopped in small pieces
1 small red onion, diced
1 roasted red pepper
Salt and pepper to season

In a large heavy bottomed skillet, melt butter and begin to brown the potatoes. When the potatoes are about half way cooked throw in the sausage and onions. Season with salt and pepper. Continue to stir fry until the potatoes are fully cooked. In the last couple of minutes of cooking time throw in the roasted red pepper. Serve.

Turkey Pot Pie

Turkey Pot Pie

Here's another idea for that Turkey Stew recipe from yesterday. The pastry recipe is the same that I use for my Steak and Portobello Pie.

I sometimes make extras of these and freeze them before baking. I then thaw them in the fridge overnight to use the next day. I sometimes make these pot pies in full size pie plates as well as the individual size as shown. As a time saver, I sometimes just put the stew in a baking dish and cover it with a single top crust of pastry which is a great idea for any leftover stew.

Pot Pie Pastry 

Start by making your pastry

1 cup very cold butter cut into small cubes
2 ½ cups flour
½ tsp salt
1/3 – ½ cup ice water (Only enough to make a dough form.)

Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. Or divide into 8 balls to make 4 smaller individual pies.

You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Don’t trim the dough at this point. It is better to trim the excess after blind baking it. You will need to blind bake this bottom crust before adding the filling. Blind baking is essential so that the bottom crust will not get soggy.

To blind bake a crust simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.) Bake at 400 degrees for about 12 -15 minutes. Remove baking weights and parchment (or foil).

Turkey Stew Filling

Serves 6

2 lbs leftover cooked turkey, skinless and cut in chunks
2 litres turkey stock
3 carrots, peeled and sliced
3 parsnip, peeled and sliced
1 medium onion, chopped
2 cloves garlic, minced
3 tbsp olive oil
1 cup green peas
1 small celeriac (celery root), diced
2 roasted red peppers, chopped
3 tbsp summer savoury
1 tsp ground sage (optional)
Salt and pepper to season
½ cup flour mixed with 1 cup water

Toss the carrot, parsnip and celeriac in 3 tbsp olive oil. Season them with salt and pepper and roast on a cookie sheet for about 20 minutes tossing occasionally until the vegetables are fork tender.
In a large dutch oven, cook the onions and garlic in a little olive oil over medium heat until softened. Add the turkey stock, savoury and sage to the pot and bring it to a rolling boil. Thicken the stock to make gravy by whisking in the flour and water mixture. You may not need to use all the flour and water mixture but the gravy should be relatively thick. Stir in the roasted vegetables, peppers, peas and turkey. Cook in a 350 degree F oven for an additional half hour.Cool before using as filling for Turkey Pot Pie.

Fill the blind baked crust with the turkey stew, then top with rolled pastry, tucking under the bottom crust. Cut a dime sized hole in the center of the top crust and bake at 375 degrees F until golden brown and bubbling at the center, about 45 minutes.

Turkey Stew

Turkey Stew

Another leftover rescue recipe today that's great for the day after that big turkey supper. When I'm finished carving all the meat from the turkey, I break up the entire carcass and boil it gently in water for about 1 to 1 1/2 hours to make the intensely flavoured stock which is the base for this recipe. This is definitely comfort food at it's best.

Serves 6

2 lbs leftover cooked turkey, skinless and cut in chunks
2 litres turkey stock
3 carrots, peeled and sliced
3 parsnip, peeled and sliced
1 medium onion, chopped
2 cloves garlic, minced
3 tbsp olive oil
1 cup green peas
1 small celeriac (celery root), diced
2 roasted red peppers, chopped
3 tbsp summer savoury
1 tsp ground sage (optional)
Salt and pepper to season
½ cup flour mixed with 1 cup water

Toss the carrot, parsnip and celeriac in 3 tbsp olive oil. Season them with salt and pepper and roast on a cookie sheet for about 20 minutes tossing occasionally until the vegetables are fork tender.
In a large dutch oven, cook the onions and garlic in a little olive oil over medium heat until softened. Add the turkey stock, savoury and sage to the pot and bring it to a rolling boil. Thicken the stock to make gravy by whisking in the flour and water mixture. You may not need to use all the flour and water mixture but the gravy should be relatively thick. Stir in the roasted vegetables, peppers, peas and turkey. Cook in a 350 degree F oven for an additional half hour. Serve with dumplings if desired.

Sweet Potato Spice Snack Cake

A lunchbox favorite and close cousin to gingerbread. Another very easy way to use up leftover baked or steamed sweet potatoes.

In the bowl of an electric mixer combine for about 2 minutes:
2 eggs
1 cup cooked, mashed sweet potato
¼ cup molasses
½ cup firmly packed brown sugar
½ cup vegetable oil

Sift together:

1 ½ cups flour
1 tsp baking powder
1tsp baking soda
3 tsp ground ginger
½ tsp ground cloves
2 tsp cinnamon

Fold dry ingredients into the sweet potato mixture to combine well but do not over mix. Pour batter into a greased and floured 9x9 inch square baking pan and bake in a 325 degree F oven for 30-40 minutes until a toothpick inserted in the center comes out clean. Dust with powdered sugar if desired and serve. Delicious warm or cold; also delicious with butterscotch or rum sauce.

Caribou Rosemary and Partridgeberry Stew

A very interesting combination of flavours here. The sharpness of the partridgeberries balances out the sweetness of the vegetables and the earthy flavour of the rosemary goes well with the caribou. The recipe calls for the potatoes to be in the stew but I always like mine roasted on the side along with some roasted garlic.

Serves 6

2 lbs caribou meat cut in 1 inch cubes (or moose or venison)
1 large onion
4 cloves garlic
2 litres caribou stock (or substitute beef broth)
1 bay leaf
2 tsp finely chopped fresh rosemary
3 large parsnip & 3 large carrots, peeled and chopped in coins or sticks
1 ½ lbs small red potatoes in 2 inch cubes or use fingerling potatoes
1 cup fresh or frozen green peas
1 cup fresh or frozen partridgeberries (lingonberries) (or sub with cranberries)
1 cup chopped shitake mushrooms
Salt and pepper to season. (This recipe can take plenty of pepper.)

Begin by lightly browning the carrots and parsnip in a large skillet in 3 tbsp olive oil. Add the onions and garlic and continue to cook until the onions are softened.

Remove the vegetables to a small covered roasting pan and then brown the caribou meat in the same skillet. Add a little more olive oil if necessary. Add the browned caribou to the roasting pan. Add the bay leaf and rosemary and season with salt and pepper.

Cook in a 350 degree F oven for about 45 minutes to an hour or until the caribou pieces are very tender. Add the potatoes and return to the oven for 10-15 minutes until the potatoes are almost fully cooked.

Thicken the stew with a slurry of about 3 tbsp flour mixed with enough water to make a pourable consistency. Stir into the stew using only enough to thicken the gravy to a relatively thin consistency.

Stir in the mushrooms, peas and partridgeberries. Top with a biscuit crust if desired and return to the oven for about 15-20 minutes, or if you have a biscuit crust until it is evenly golden brown. Serve.


Biscuit Crust

1 ½ cups flour
1 ½ tsp baking powder
1/3 cup butter
Pinch salt
½ cup milk

Mix together the flour, salt and baking powder. Rub the butter through the flour mixture then add the milk and mix until a soft dough forms. Roll out to the size of the roasting pan and lay over the top of the stew. Bake to a light golden brown.

Quick Five Spice Apple Relish

A very quick and simple recipe today for an apple relish that I use all the time. Slightly sweet and tangy at the same time, my kids love this variation on apple sauce. It is delicious with steamed vegetables and is one way of getting the kids to eat their broccoli! It goes very well with grilled or roasted pork in particular.


Makes about 2 cups

6 medium size apples, peeled cored and roughly chopped
¾ cup apple juice
1/3 cup apple cider vinegar
Zest of one lemon finely chopped
1 tsp five spice powder
1/3 cup brown sugar

Simmer all ingredients together until the apple pieces are fully cooked and the liquid had reduced. Mash the relish with a potato masher before serving.

Whole wheat and Oat Bran Pizza Crust

MAKES ENOUGH FOR 2 LARGE OR 6 INDIVIDUAL PIZZAS

3-4 cups soft whole wheat flour
½ cup oat bran
1 packet instant yeast
¼ cup extra virgin olive oil
1 ¼ cups lukewarm water
½ tsp sea salt

Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size.

Caesar Salad Dressing

2 cloves minced garlic
½ tsp anchovy paste (optional)
1 coddled egg
Juice of half a lemon
Zest of half a lemon finely minced (optional)
1 ounce white wine vinegar
2 tablespoons fresh Italian parsley
½ tsp Dijon mustard
¼ cup freshly grated parmesan cheese
½ tsp freshly ground black pepper
Sea salt to season
1/3 to 1/2 cup extra virgin olive oil

To coddle the egg, cover it with boiling water for about a minute if the egg is at room temperature, about 1 ½ to 2 minutes if the egg is coming straight from the fridge.

NOTE: Coddled eggs are not to be eaten by young children, the elderly, pregnant women or anyone with health problems. Use ½ cup plain bottled mayonnaise and reduce the olive oil by half as a substitute for the coddled egg.
IMPORTANT: When coddling an egg choose one that appears completely intact with no visible cracks in the shell.

In a blender or food processor combine all ingredients except the olive oil. Process for one minute, then, with the blender still turned on, begin slowly adding the olive oil in a thin continuous stream until the dressing reaches your desired consistency.

Cumin Salmon Spinach Salad Bowl with Mango-Lime Salsa

This is a favorite salad idea that I came up with to use up some of the delicious Mango-Lime Salsa that was leftover from the day before. Using the salsa on a salad means that an oil based dressing is not at all necessary. The baked tortilla bowls use only a very little olive oil to crisp them up by baking them instead of deep frying, as happens in many restaurants. This makes a very light, very delicious and very satisfying meal. A very tasty way to eat healthy.

To make the tortilla bowls, brush both sides of a 10 inch tortilla with extra virgin olive oil. Whole wheat or regular tortillas both work well. Using a fork, perforate the surface of the tortilla about a dozen times, this will prevent the tortilla from puffing up during the baking time. At 4 equally spaced points around the perimeter of the tortilla, pleat the edge of the tortilla by folding it back again itself and securing into place with a toothpick. Bake on a cookie sheet in a 350 degree F oven until the tortilla becomes crisp. Cool on a wire rack and don’t forget to remove the toothpicks.

Fill the bowl with your favorite spinach salad fixins and top with Mango Lime Salsa and pan seared salmon cut in strips. Sprinkle with toasted sesame seeds.

Any grilled or pan seared fish will work well, as will grilled chicken strips or pork tenderloin medallions.

Pan Seared Cumin Salmon
(Serves 4)

4 individual salmon fillets
1 cup flour
3 tsp ground cumin
1 tsp black pepper
1 ½ tsp salt
1 tsp cayenne pepper (optional)

Heat 3 tbsp olive oil in a heavy bottom skillet. Mix together the flour and spices well and dredge the salmon fillets in it. Pan sear for 2-4 minutes per side depending on the thickness of the fillets.

Roasted Lime Cumin Pork Tenderloin

A trio of recipes today from my Sunday evening supper. The Lime Cumin Pork tenderloin also makes delicious hot sandwiches or wraps. The Mango Lime Salsa has many uses. I use it with tortilla chips as a snack and as an accompaniment to grilled chicken and fish. I also really like it with chicken chimichangas and lime guacamole.

Serves 4

1 ½ to 2 lb whole pork tenderloin

Marinade:

¼ cup olive oil
Zest of one lime finely chopped
Juice of one lime
1 tsp ground cumin
1 tsp sea salt
1 tsp coarse ground black pepper
1 clove minced garlic

Marinate the pork tenderloin in a Ziploc bag for about an hour. Open roast in a 375 degree F oven for 30-40 minutes depending on the size of the tenderloin. Use a meat thermometer to be sure. Let the meat rest for 10-15 minutes before slicing into medallions with a very sharp knife.

Goes very well with Mango Lime Salsa.

Mango Lime Salsa

Makes about 2 cups.

1 large mango, peeled and diced small
1 clove minced garlic
Juice of one lime
Zest of one lime, finely chopped
½ red onion diced
1 tbsp finely chopped jalapeño pepper
1 tsp salt
½ tsp coarse ground black pepper
1 tsp ground cumin
1 tbsp brown sugar
¼ cup chopped fresh cilantro
½ red pepper diced small

Toss all ingredients together well in a glass bowl. Let stand for about 2 hours before serving, stirring occasionally.

Orzo Spinach Prima Vera

Serves 6

1 ½ cups orzo
4 tbsp olive oil
2 tbsp minced garlic
½ medium red onion, julienned
½ medium red pepper, julienned
2 cups chopped raw spinach
1 large tomato diced
Salt and pepper to season
1 tsp lemon zest finely chopped
2 tbsp chopped basil

Cook the orzo to al dente, about 9 minutes in salted boiling water. Strain in a colander.

Meanwhile heat olive oil in a large sauté pan. Stir fry the onions and garlic for a minute or two. Add the red peppers and stir fry for an additional minute.

Throw in the cooked orzo, raw spinach, tomatoes, lemon zest and basil and season with salt and pepper. Toss well to combine. Serve with a sprinkle of freshly grated parmesan.

Pineapple Upside-Down Cake

This is an old standby recipe that I've been making for many years. If you never have before, try making it with fresh golden pineapple instead of canned pineapple; the difference is worlds apart.

Cream well

1 cups sugar
½ cup butter

Add
2 eggs, one at a time, beating well after each addition
1 tsp vanilla extract

Sift together
1 ½ cups cake flour
1 tsp baking powder

Fold in the dry ingredients in three equal portions, alternately with
½ cup whole milk, in 2 equal portions. Always begin and end with dry ingredients.

In the bottom of a greased 9 inch square pan, arrange in a single layer
2 cups fresh pineapple cut in bite size pieces

Sprinkle ¼ cup raisins over the pineapple if desired.

In a small saucepan combine

4 tbsp butter
1/2 cup brown sugar

Cook to boiling. Pour evenly over the pineapple in the bottom of the baking dish.

Spoon the batter evenly over the pineapple.
Bake for approximately 30-40 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean.

Sesame Crusted Salmon

Pictured with Bakeapple Peach and Ginger Chutney, Orange Infused Couscous and a small Greek Salad.

Find the Bakeapple Peach and Ginger Chutney here: 
http://www.rockrecipes.blogspot.com/2008/03/bakeapple-peach-and-ginger-chutney.html
4 six ounce salmon fillets, skinless
1 cup untoasted sesame seeds
Salt and pepper to season
1 egg + 1 tbsp beaten together as an egg wash
Flour for dredging

Season salmon fillets with salt and pepper. Dredge the pieces in flour to coat lightly. Next dip them in the egg wash and finally the sesame seeds, covering the fillet completely.

Heat 4 tbsp olive oil in a heavy bottomed skillet over medium-low to medium flame, depending on your stove; hot or not too you will burn the sesame seeds. Cook for 3-4 minutes per side depending upon the thickness of your fillets. If using very thick fillets, cook them until the sesame seeds are evenly brown, then finish cooking for an additional 10 minutes in a 375 degree F oven. Serve with a squeeze of lime.

Strawberry Orange Shortcake

Forget the crocuses, when I start making these individual Strawberry-Orange Shortcakes, barbeque weather must be upon us! This is my favorite summer barbeque dessert and easy to make too. I've made these for large and small groups alike. It's also a great picnic dessert, as you can transport the biscuits, strawberries and whipped cream in sealed containers and assemble the individual desserts at your picnic site. I make several versions of this dessert and the addition of orange to the recipe is a very nice variation but if you prefer my original version, simply omit the orange zest and orange liqueur.

Begin by making a batch of Sweet Drop Biscuits which will be baked on a cookie sheet rather than crowded in a baking pan. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine:
1 ¾ cups flour
½ cup sugar
½ cup sugar
2 tsp baking powder

Cut in:
½ cup very cold butter cut in cubes

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.

Mix together:
2 tsp vanilla extract
2 tbsp lemon juice
½ cup milk

Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix. Drop the dough in rounded tablespoons onto a parchment lined or silicone lined baking sheet about 2-3 inches apart leaving room for them to spread as they bake. Bake in a preheated 375 degree oven for 12-15 minutes or until evenly golden brown. Makes 1 dozen.

In a medium size bowl combine:

1 ½ pints fresh strawberries, washed and sliced
6 tablespoons sugar
zest of one small orange
2 ounces Cointreau liqueur (optional)

Toss together well, cover the bowl with plastic wrap and let stand for about 2 hours, stiring occasionally. The sugar will cause the strawberries to begin to release their juice, combining to form a strawberry syrup.

Vanilla Whipped Cream
Beat together until firm peaks form:

1 cup whipping cream
1 tsp vanilla extract
3 tbsp sugar
To assemble the dessert simply spoon the strawberries over a biscuit, top with strawberries and syrup, whipped cream and a second biscuit.

Ham and Cheese Stromboli

Here's another leftover rescue recipe that I like to make the day after a baked ham dinner. We had a dijon and brown sugar glazed ham the previous night and managed to salvage enough of the ham to make this simple but delicious stromboli for supper last evening.

Makes 2 stromboli, serves 6-8.

Stromboli Dough:
3-4 cups all purpose flour
1 packet instant yeast
½ cup extra virgin olive oil
1 ¼ cups lukewarm water
1 ½ tsp sea salt

Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size; for Stromboli, roll into about a 12 inch square.

Preheat a pizza stone in a 450 degree F oven for ½ hour.

Add the filling to the stromboli beginning with the cheese, layering the filling ingredients down the center line of the dough.

1 ½ cups grated sharp cheddar cheese, per stromboli
1 pound thinly sliced ham, per stromboli
Olives or sundried tomatoes make tasty additions if you like. Dijon mustard or garlic oil brushed on the dough is also very good.

Bring the edges of the dough to the center of the stromboli, covering the filling. Pinch the dough edges and ends together to seal. Gently roll the entire stromboli onto a cornmeal covered wooden pizza peel so that the seam is on the bottom. Cut 3 one inch slits, evenly spaced, in the top of the stromboli dough for venting. Shake the peel to make sure the stromboli moves freely on the cornmeal.

Slide the stromboli onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for 15-20 minutes until the top is evenly golden brown.Remove from the oven and allow to rest for 5-10 minutes before cutting into individual servings.

Lemon Blueberry Crème Caramel

Crème Caramel is a very classic dessert but many people are too intimidated to try to make what is, in reality, not a very difficult preparation. I like experimenting with adding flavour elements to the custard and adding fruit syrups as well. I particularly like this lemon and blueberry version probably because wild Newfoundland blueberries go so well with practically anything lemon.

Serves 8-9First prepare the caramel. This will be hard caramel candy that transforms into a caramel sauce as the custard cooks in its water bath.

For the caramel:

1cup sugar

1/3 cup water

2 tablespoons corn syrup

1/4 teaspoon lemon juice

In a small heavy saucepan combine the sugar and lemon juice and boil over medium heat until the mixture turns a rich golden brown and large bubbles form on top. This should take under 10 minutes. Do not walk away from the stove at this stage, this sugar can burn very quickly after the optimum color is achieved. While still hot pour the hot caramel into the bottom of 9 ramekins in equal portions. Swirl the caramel up the sides of the ramekins to coat before the candy solidifies. You must now let this caramel cool and harden for about 15-20 minutes before adding the custard.

For the custard:
1 1/2 cups whole milk

1 1/2 cups whipping cream

3 large eggs

2 large egg yolks

1 cup sugar

1 large vanilla bean (or 1 1/2 teaspoons vanilla extract)
3 tbsp lemon zest, very finely chopped

pinch salt

Cut vanilla bean in half lengthwise and using a paring knife, scrape all the seeds and pulp from inside of both halves. Add to the combined milk and cream along with the pod of the cut vanilla bean (this will add additional flavour) and the finely chopped lemon zest. Scald milk and whipping cream along with the vanilla and lemon zest to very hot but not boiling. I usually do this in a glass bowl in the microwave.

Meanwhile whisk together well the eggs and the sugar until pale in color. Remove the vanilla bean and slowly add the scalded cream and milk to the eggs and sugar mixture, whisking constantly.

Preheat oven to 300 degrees F. Place ramekins in a baking dish. Pour custard mixture into the prepared ramekins and fill almost to the top. Place dish in the oven on the middle rack and pour boiling water in the baking dish to about 2/3 the way up the sides of the ramekins. Bake for 40-50 minutes until custard is set. It will still be wiggly but not too loose. Remove from oven. Allow ramekins to sit in the water bath for an additional ½ hour then remove them from the bath and chill in the fridge for a couple of hours (or overnight preferably) before serving.
When chilled run a small knife around the inside edge of the ramekin and place a serving plate over the top. Flip the plate over, give the bottom of the ramekin a tap with the handle of your knife and remove the ramekin.

Serve this with a garnish of blueberry syrup.

Blueberry syrup:

1 cup blueberries
½ cup sugar

Boil together gently for about 15 minutes and strain through a sieve. Chill.

Wild Newfoundland Cranberry and Flax Muffins

In a large bowl, sift together:

2 ½ cups flour
¾ cup white sugar
4 teaspoons baking powder
½ tsp salt
¼ cup ground flax seed
1 tsp cinnamon
1 tsp ground cardamom
1 tsp freshly ground nutmeg

In a separate bowl whisk together until well combined

½ cup vegetable oil
1 tbsp finely grated lemon zest
1 ¼ cups soured milk
2 eggs
1 tsp vanilla extract

Add the mixture to the dry ingredients and fold in well. During the last few turns of folding add:

1 ½ cups fresh or frozen wild cranberries

Do not over mix your batter or your finished muffin texture will be too heavy and dense. Mix only enough to incorporate the dry ingredients. Spoon batter into greased or paper lined muffin tins, sprinkle turbinado sugar evenly over the batter if desired and bake at 350 degrees F for 25-35 minutes until a wooden toothpick inserted in the center comes out clean. Baking times will vary widely depending upon the size of your muffin tins and if you are using frozen berries or not. The toothpick test is the best way to determine if they are fully baked.

Cool on a wire rack. Makes 12-15 large muffins.

Chorizo Breakfast Scramble on Fried Flour Tortillas

Serves 4

Begin by heating a large skillet over medium heat. Cover the bottom of the pan in peanut or canola oil.

4 small flour tortillas, cut in 1 inch strips

Fry the tortillas for about a minute on each side until light golden brown and crisp. These cook very fast and can burn quickly so watch them carefully. Drain on paper towels and hold in a warm oven.

Sauté together for 3minutes

1 tbsp olive oil
1 tbsp butter
8 oz chorizo sausage, chopped in small pieces
¼ cup red pepper, finely diced
2 cloves minced garlic

Add

8 beaten eggs
Season with salt and pepper
Few dashes of hot sauce (optional)

Cook to a soft scramble. Spoon scrambled eggs on the fried tortilla strips on 4 serving plates.
Top each plate with
1/3 cup grated cheddar cheese.
Black olives (optional)

Place the plates under the broiler for a minute to melt the cheese. Heat your favourite salsa and spoon over the melted cheese. Serve.

No Sugar Added Raisin Scones

No Sugar Added Raisin Scones

A regular reader of Rock Recipes recently asked for a recipe for sugar free raisin scones. Coincidentally, I make this version of raisin scones for Spouse only because she very much prefers them to those with added sugar. The omission of sugar means they have a very light, airy texture that many may prefer as well. A little additional sweetness can be added by sprinkling a coarse grain sugar over the tops before baking as is noted in the recipe. They made a very nice addition to our Sunday brunch.

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine:
3 cups flour
4 tsp baking powder
½ tsp salt

Cut in:
¾ cup very cold butter, cubed
Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Remove to a large bowl and toss in:

1 cup raisins (light or dark, your preference)

Mix together:

2 tbsp lemon juice
2 tsp vanilla extract
1 cup milk

Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.

If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.

Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones.

Spiced Pear Phyllo Bundles

The in-laws dropped by for lunch yesterday and I threw together these Spiced Pear Phyllo Bundles as a quick dessert. I make these in several versions. The recipe works well for apples, peaches or plums as well. I've even made them with mango. These can even be frozen before baking and then thawed and baked as needed. Just leave the egg wash and sugar off when freezing them and do those steps when the pastries have thawed before baking.

Makes 8 pastries

16 sheets frozen phyllo pastry (aprox 12x18 inch sheets)
¾ cup melted butter
½ cup sugar + more for sprinkling on the phyllo sheets
1 tsp cinnamon
½ tsp freshly grated nutmeg
½ tsp ground cardamom
4 large ripe pears, peeled, cored and cut in half
1 egg + 2 tbsp water (beaten together for eggwash)
Turbinado sugar (optional)

Mix together spices and ½ cup sugar and set aside.

Brush a sheet of phyllo pastry with butter and sprinkle the entire surface with about 1 tsp sugar. Top with a second sheet of phyllo pastry. Brush half this sheet with butter and sprinkle with about ½ tsp sugar. Fold the sheet in half to make about a 9x12 inch rectangle which will now have 4 layers of phyllo pastry. Place a pear half in the center of the shorter side of the rectangle and spoon about 2 tsp of the sugar and spice mixture over the pear half. Fold the two longest sides of the pastry to meet at the center of the sheet covering the pear half. Roll up the pear in the phyllo, leaving the seam on the bottom of the pastry covered pear.

Repeat for the other pear halves.

Brush the tops of the pastries with the egg wash and sprinkle the tops with turbinado sugar if desired.

Place the pastries, seam side down on a parchment covered cookie sheet. Bake at 350 degrees F for 20-25 minutes until the pastry is evenly golden brown.

Apple Braised Fennel

Fennel is one of my favorite vegetables. I like it roasted, stir fried or even in fennel slaw. One of my favorite ways to make it is this braised version that I often serve as a side dish with almost any meal. It goes well with many chicken and pork dishes and I love it on grilled steak as shown.

Pictured on Prime Rib Grilled Steak

1 large fennel head

2 cloves garlic, minced
3 tbsp olive oil
Salt and pepper to season
1 cup chicken stock
1 cup apple juice
1 tsp fennel seed

Begin by cutting the fennel in wedges leaving the root end intact without trimming. This will help the wedges stay together while cooking.

Heat the olive oil over medium heat and brown the fennel pieces all over. Season with salt and pepper. In the last minute or two of browning the fennel pieces, throw in the fennel seed and garlic. When brown remove the fennel pieces to a small baking dish. Add the apple juice and chicken stock to the pan that the fennel was browned in to deglaze the pan. Pour over the fennel and cover the baking dish with aluminum foil. Roast at 350 degrees F for 20 minutes. Remove the foil and cook until the fennel pieces are fork tender. You can make a sauce for the fennel by reducing any leftover braising liquid and add in a couple of tablespoons of butter to finish the sauce.

Cod au Gratin

Cod au Gratin

By request for a reader who is feeling a little homesick this week. This is a pretty basic recipe but still has plenty of flavor. Hope you enjoy!

• 3 pounds fresh cod fillets
• 3 tbsp butter
• 3 tbsp flour
• 2 cups whole milk
• 2 tbsp Dijon mustard
• 1 tsp finely grated lemon zest
• Salt and pepper to season
• 1/2 cup shredded Parmesan cheese
• 1 tsp savoury (dill or tarragon make good substitutions)
• 3/4 cup shredded medium cheddar cheese
• 3/4 cup shredded part skim mozzarella cheese
• 1 cup cracker crumbs
• 1 tablespoon olive oil
• 1 tsp savoury for crumbs (optional)

Scald the milk in the microwave for about 4-5 minutes. Meanwhile, in a medium saucepan add the butter and flour and cook together for 2 minutes. Slowly pour in the scalded milk whisking constantly. Cook until the sauce begins to thicken. Add the lemon zest, Dijon mustard and season with salt and pepper to taste. Stir in the Parmesan cheese just before pouring on the fish.

Arrange the fish in the bottom of a greased 9x9 inch baking dish or in individual gratin dishes if you prefer. Pour the sauce over the fish.
Top with the cheddar and mozzarella cheeses.

Mix the cracker crumbs with the olive oil (and savoury if you are using it) and sprinkle over the cheese. Bake for 45 minutes to an hour at 350 degrees F until bubbling and the top has evenly browned. Individual gratin dishes should take about a half hour or until they are bubbling well.

Apple Cinnamon Turnovers in Sour Cream Pastry

Makes 8 turnovers

Sour Cream Pastry

• 2 ½ cups flour
• 1 cup butter cut in small pieces
• ¼ cup sour cream
• ¼ cup cold water
• ½ tsp salt

Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour sour cream and cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Filling

• 4 large apples, peeled, cored and cut in wedges
• ½ cup brown sugar
• 1 tsp cinnamon
• 2 tbsp melted butter
• 1 ½ tsp cake flour (or corn starch)

Combine flour, cinnamon and brown sugar well. Add the apple wedges and melted butter and toss together well.
Roll the dough out in eight 6 inch squares. Divide apple filling and share among the 8 pastry squares placing it on one half of the square. Brush the edges of the pastries with an egg wash of 1 egg beaten together with 2 tbsp water or milk. Fold the pastry over the filling and press the edges together slightly to seal. Brush the tops of the pastries with the egg wash and sprinkle them with turbinado sugar if you like. Place the pastries on a parchment lined cookie sheet and chill for 20-30 minutes in the refrigerator before baking in a preheated 400 degree F oven for about 20 minutes until they are evenly golden brown. Delicious on their own or served warm with whipped cream or ice cream.

Spanish Cream

Today dear ol' Mom makes a guest chef appearance on the blog. Spanish Cream is a recipe that has been in our family for decades and had been made hundreds of times I'm sure. This particular dessert was served after Easter lunch and often appears as a light dessert at Meb's table after a heavy meal. It is also easily adapted for dieters or diabetics by using a sugar substitute and possibly low fat milk. I also use this recipe as a part of a simple trifle by layering it with cake slices and fresh fruit, then topping the whole thing with whipped cream.

1 tbsp gelatin powder (1 envelope or 3 sheets)
½ cup milk

Stir gelatin in milk and set aside to soften.

In a double boiler heat to scalding

1 ½ cups milk

In a medium sized bowl, whisk together

2 egg yolks

Slowly pour in the scalded milk, whisking continuously. Return the mixture to the double boiler and add

1/3 cup sugar
¼ tsp salt

Continue to cook until the mixture thickens slightly and coats the back of a metal spoon. i.e. a finger drawn across a spoon that has been dipped into the mixture leaves a distinct line.

Remove from heat and stir in
½ tsp vanilla extract
Softened gelatin

Stir until the gelatin is dissolved. Chill in the refrigerator, stirring occasionally until the gelatin becomes partly set.

Whip to firm peaks

2 egg whites

Fold partly set gelatin mixture through the whipped egg whites until well combined. Pour into serving dish and allow to set completely for a couple of hours or overnight. Top with whipped cream and your favourite fresh or frozen fruit. Makes a very nice filling between cake layers with fruit for a trifle as well.