Hazelnut shortbread logs

Posted on 7 December 2008 by leacock

preparation time: 30 minutes
cooking time: 20 minutes
emergency contact: lisa

hazelnut shortbread logs

These have taken a place next to the almond crescents as a perennial holiday favourite. There are always a few dismayed gasps from the lactose-intolerant faction when these logs are brought out, but we butter lovers know how to stand up for what’s right in a Christmas cookie.

all-purpose flour – 1 cup
baking powder – 1/2 tsp
salt – 1/4 tsp
unsalted butter – 1 stick
sugar – 1/3 cup
toasted hazelnuts, finely ground – 1/2 cup
vanilla extract – 1 tsp
dark chocolate, coarsely chopped – 4 oz
toasted hazelnuts, coarsely chopped – 1/3 cup

Position rack in center of oven and preheat to 165C/325F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Mix in ground hazelnuts and vanilla. Mix in flour mixture until just combined.

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Mediterranean chicken with figs

Posted on 6 December 2008 by leacock

preparation time: 45 minutes
cooking time: at least 45 minutes
emergency contact: carol

saffron mediterrranean chicken

Quantities will depend somewhat on the size of your vessel.

chicken thighs – 6
tomato sauce – several cups (this version or any other)
dried figs – 10
wine
mixed vegetables – 3 to 4 cups (Brussel sprouts, bell peppers, small potatoes, squash, etc.)
saffron
sugar
sea salt
freshly ground pepper
Maggi sauce

Soak 10 (or more) dried figs in hot water. Use scissors to cut them up into small pieces. At the same time, soak several strands of saffron in hot water and set aside for later use (at least 20 minutes later).

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Butter tart trail

Posted on 4 December 2008 by leacock

The township of Wellington North has a Butter Tart Trail. For real! This article from the Toronto Star (3 December 2008) will whet your appetite, but you’ll also need the official map to plan your visit properly.

Since we’re on the topic, our favourite butter tart has for years been Wesley Edward’s from the Humble Pie Bakery in Baysville, Ontario. (Note that we have not yet tried any of the ones from Wellington North.) Sadly, Humble Pie is no more. Luckily, the recipe appeared in an issue of the LCBO’s Food and Drink in 2002, and we’ve copied it out below. Bake to keep the Humble Pie butter tart alive!

Warning: It is highly likely that there will be crying the first time you try this recipe. The crying will probably be related to rolling out the pastry. Our only advice is to make sure the dough has been adequately chilled and to use fresh wax paper for each rolling. And don’t forget to breathe. The end result is worth it.

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Gâteau au yaourt

Posted on 2 December 2008 by leacock

preparation time: 20 minutes
cooking time: 45 minutes
emergency contact: camille

yoghurt cake

This is a perfect lazy person’s recipe, modified only slightly from chocolateandzucchini.com. If you buy the yoghurt in two 125 mL or 4 oz tubs, you can use these to measure out all the rest of the ingredients, thus eliminating the need for Hazel’s rapidfire dishwashing services.

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Dry-roasted ribs

Posted on 1 December 2008 by leacock

preparation time: 5 minutes
cooking time: 90 minutes
emergency contact: wil

pork backribs
salt and black pepper
smoked paprika or coriander seed or curry powder (optional)

Preheat the oven to 190C/375F. Very generously salt and pepper the racks and rub the s&p in. For a variation, rub in either some smoked paprika or some ground coriander seed or curry powder. Place the racks on a baking tray and roast for 45 minutes. Turn the racks over and roast some more, up to another 45 minutes depending on how meaty the ribs are. If you have time, turn off the oven and leave the ribs inside for 20 minutes.  Cut apart the ribs and serve.

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Super-easy leg of lamb

Posted on 1 December 2008 by leacock

active preparation time: 5 minutes
marinating time: 1 hour
cooking time: 1-2 hours (depending on size and how you like your meat)
emergency contact: camille

leg of lamb, bone-in
olive oil
white whine
salt and black pepper
garlic and rosemary (optional)

Put the lamb leg on a baking tray. Pour white wine and olive oil all over it and let it sit out on the counter for an hour. Maybe turn it over one or two times. (If you feel ambitious, you can cut slits in the lamb and insert garlic cloves and sprigs of rosemary; if you can’t find the energy or don’t have garlic and rosemary handy, it’s still very good.)

Preheat the oven to 220C/425F. Lightly salt and heavily pepper the lamb leg, and stick it in the oven for 20 minutes. It should sizzle and brown. After 20 minutes, flip the lamb around and turn the oven temperature down to 175C/350F. Cook for an additional 20 minutes per pound of lamb. (This produces a slightly pink, but not too rare, lamb.) About 15 minutes before it’s done, open the oven door and splash some more white wine over the meat.

Take the lamb out, tent a piece of tin foil over it and let it sit for 15 minutes or so. Then slice it up and eat it with grainy mustard.

Easy addition to round out a meal: Prepare some random mixed veg chunks – carrots, onions, potatoes, rutabaga, parsnips and the like. Leave the chunks big. Then, about 45 minutes before the meat will be done, put the veg in the pan, splash with olive oil, salt and pepper and let cook with the lamb. For a small 2 lb leg, you can put the veg in after the initial 20 minutes at high heat.

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Miso marinade for fish

Posted on 1 December 2008 by leacock

preparation time: 10 minutes
cooling time: 60 minutes
marinating time: up to 2 days
emergency contact: carol

white miso – 1/2 cup (125 mL)
mirin – 1/4 cup (50 mL)
sake – 1/4 cup (50 mL)
soy sauce – 2 Tbsp (25 mL)
maple syrup – 2 Tbsp (25 mL)

This marinade works well with strong-flavoured, oily fish varieties like black cod (sablefish), sea bass, salmon or steelhead. The quantity is for about four 8-oz fillets.

Combine miso, mirin, sake, soy sauce and maple syrup in a saucepan and stir over low heat for about 5 minutes. Cool well. Immerse the fish fillets in the cooled marinade, cover and refrigerate for up to 48 hours.

Remove fish from marinade, scrape off as much as possible and bake the fish. Broil it for the last 2 or 3 minutes to get a caramelized glaze on top. Serve with cucumber salad in a simple vinaigrette (suggestion: soy and rice wine vinegar).

Note that I have substituted wildly (bourbon for sake, rice wine vinegar for mirin) with very different but always excellent results. Also, if you are really pressed for time, you can marinate for just 4 or 5 hours and still get a pretty good flavour.

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Tomato sauce

Posted on 15 October 2008 by leacock

preparation time: 15 minutes
cooking time: at least 45 minutes
emergency contact: carol

tomatoes – 10 to 15
chopped shallots – lots, 1/2 cup or so minced
cooking wine or chinese rose wine – 1/4 cup
sugar (or maple syrup) – 3-4 Tbsp
sea salt – 2-3 tsp
freshly ground pepper
freshly ground coriander seed
optional: roasted red peppers – 2 or 3, seeded and chopped up

Boil a large pot of water and throw in the tomatoes for a few minutes. Once you see the skins start to crack, take them out and plunge them into cold water. When cool, peel off the skins and cut the tomatoes into small pieces.

Heat some olive oil in a pot and add the chopped shallots. Once the shallots have browned a bit, put in the chopped tomatoes. Add the cooking wine, sea salt, sugar or syrup, and freshly ground coriander and pepper.

Cook, first covered over medium low heat, then after 30 minutes or so, uncovered over low heat, until the sauce thickens. Taste the sauce partway through cooking and adjust seasonings to taste.

This sauce freezes well and can be used in dishes such as Mediterranean chicken with figs.

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Crispy, tender chicken legs

Posted on 6 October 2008 by leacock

preparation time: 15 minutes
cooking time: 90 minutes
emergency contact: camille

crispy chicken legs

This is sort of a poor man’s version of Carol’s Mediterranean chicken. The dish takes minimal preparation and has no real set list of ingredients. Other than the chicken legs, the only requirement is some vegetable that releases liquid as it cooks — if you don’t have tomatoes handy, several large bell peppers (as pictured above) or zucchini also work.

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High-speed broccoli (brocoli à haute vitesse)

Posted on 29 March 2008 by leacock

preparation time: 5 minutes
cooking time: 10 minutes
emergency contact: edward or wil

broccoli
garlic
olive oil
soy sauce
salt and white pepper

Cut the florets and peel and cut the stalks of 3 heads of broccoli. Put the broccoli in a glass bowl with 1-2 cloves of minced garlic. Add 1/2 cup of water and cover with a plate. Microwave on high for 7 minutes, stir, then microwave for an addition 3-5 minutes, depending on high crunchy you like your broccoli. Drain well, add several tablespoons of olive oil and soy sauce, white pepper and salt to taste, mix, and serve.

Pour acceder la version française, click through the jump.
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