Warm Apple Caramel Pudding

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 tsp baking powder

1 tsp cinnamon

1/4 tsp kosher salt

1/2 cup milk

2 cups chopped apples (1/4-inch pieces)

2/3 cup slivered almonds

for the sauce:

3/4 cup brown sugar

1/4 cup butter

3/4 cup boiling water

In a large bowl, whisk together flour, sugars, baking powder, cinnamon and salt. Add milk and bring together with a fork until combined. Fold in apples and almonds. Spread into a 1 1/2 quart casserole dish that’s been buttered on the bottom only.

In another bowl, pour boiling water over brown sugar and butter. Stir until butter is melted and mixture combined. Gently pour over pudding.

Bake pudding in a 375F oven for 40 minutes, until a tester inserted into the centre comes out clean. Serve warm, with vanilla ice cream.

Lemon Almond Shortbread Bars

Reblogged from afternoon popcorn snack:

I’m going to try and be really nice here and break it to ya gently.

If you don’t make this lemon almond shortbread, you will never experience its rich, buttery, flaky, citrusy, nutty, comforting delectableness.  There.  Become intimate with the shortbread, people.  You will thank yourself.   I dipped a little in my hot coffee this morning and my coffee thanked me.  

Read more… 345 more words

Amy at afternoon popcorn snack, responsible for keeping me awake at nights thinking about her Lemon Almond Shortbread Bars, has nominated Nice Fat Gurdie for a One Lovely Blog Award! Thank you so much Amy! And to everyone checking out todays post, it's a reblog of those shortbread squares. Enjoy your insomnia. I know I am :)

Veal and Ricotta Meatballs

2 + 6 tbs extra virgin olive oil

1/4 medium yellow onion, minced

2 large cloves garlic, minced

1 lb freshly ground veal

1 cup ricotta cheese

2 egg whites

1/2 cup grated Parmesan

2 tbs finely chopped basil

1/4 bunch finely chopped chives

1 tbs finely chopped oregano

1/2 tsp finely chopped thyme

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

flour for dusting

4 cups tomato sauce (homemade or favourite brand)

1 pound dry pasta, cooked to al dente

Heat 2 tbs oil in a heavy skillet over medium-high heat. Add onions and cook until translucent. Add garlic and cook until translucent. Transfer to a dish then refrigerate to cool.

In the bowl of a stand mixer fitted with the paddle attachment, combine veal, ricotta, egg whites, parmesan, herbs and onion/garlic mixture. Mix on medium for five minutes.

Form 3 ounce meatballs and place them on a baking sheet lined with flour. When finished, roll meatballs gently in flour to lightly coat. Heat remaining oil in a large skillet over medium-high. Sear meatballs, browning on all sides.

Transfer seared meatballs a paper towel-lined tray to drain.

Meanwhile, heat tomato sauce to simmering in a deep-sided saucepan. Add meatballs as they finish searing/draining. When all are added, place saucepan in a 350F oven until meatballs are cooked to an internal temperature of 140F; about 40 minutes.

Beef Bulgogi

1/4 cup granulated sugar

1/4 cup mirin

1/4 cup sesame oil

1/4 cup brewed soy sauce

1/4 cup finely sliced green onions (white part only)

4 large garlic cloves, minced

2 tbs minced ginger root

2 tbs sambal oelek (hot chilli paste)

fresh ground pepper

1 1/2 pounds ribeye or New York steak, trimmed, very thinly sliced

1 tsp cornstarch

1 tbs canola oil

sesame seeds

In a large glass or ceramic bowl, combine marinade ingredients: sugar, mirin, sesame oil, soy sauce, green onions, garlic, ginger, sambal and pepper (several turns of the pepper mill).

Add beef and toss to coat. Cover and refrigerate for 2 hours.

Drain marinade and reserve. Mix thoroughly with cornstarch. Set aside.

Heat a wok over high heat. Add canola oil, and when hot, add beef. Stir-fry until browned. Transfer to a dish.

Add reserved marinade-cornstarch mixture to the wok and cook, stirring, for about a minute, until bubbling. Return beef to wok and toss until coated.

Garnish with sliced green onions (green part only) and toasted sesame seeds.

Vegetable Chili

This chili is so delicious! Even better the next day, when we added beef and spicy sausages

4 tbs canola oil

1 medium zucchini, diced

2 medium carrots, diced

2 medium onions, diced

1 green bell pepper, diced

1 red bell pepper, diced

1 poblano pepper, fine diced

4 Serrano peppers, fine diced

6 large cloves garlic, sliced

8 white mushrooms, sliced

3 tbs chili powder

1 tbs ground cumin

1 tbs dried oregano

(540ml) can black beans

(540ml) can kidney beans

(398ml) can chickpeas

(341ml) can corn niblets

(796ml) can diced tomatoes

kosher salt

Set a Dutch oven over medium heat. Heat oil. Sauté zucchini, carrots and onions until onions are translucent. Add remaining vegetables, stirring occasionally with a wooden spoon, about 5 minutes. Add spices and toss to coat.

Drain beans and corn. Add to pot, along with tomatoes (undrained). Bring to a simmer, then transfer to a 350F oven for an hour.

Season to taste.

Pumpkin Bread

1/2 cup warm milk

2 1/4 tsp yeast

1 cup pumpkin pie filling

2 tbs vegetable oil

1 1/4 tsp kosher salt

4 cups bread flour

In the bowl of a stand mixer fitted with the dough hook, soften yeast in milk. Add pumpkin and oil; combine. Whisk together salt and flour. Add in fourths to pumpkin mixture.

Knead on medium speed for 8 minutes to form a soft, slightly sticky, dough.

Transfer dough into an oiled bowl, turning once to coat entirely. Cover with a lint-free towel. Let rise in a warm place until doubled; about 1 hour.

Deflate and turn dough out onto a lightly floured work surface. Shape into a loaf and place in well-greased loaf pan. Cover and let rise until almost doubled.

Bake at 375°F for 55 minutes, until the internal temperature reaches 190°F.

Remove bread from pan to cool.

Ling Cod Tacos

1 1/4 pounds ling cod, cut into 1-inch fingers

1/2 cup flour seasoned with 1/2 teaspoon paprika, 1 teaspoon salt

For batter:

1 cup flour

1 tsp baking soda

1 tsp baking powder

355ml can beer

Vegetable oil for frying

kosher salt

8 small flour tortillas

2 cups shredded cabbage

tartar sauce or chipotle mayo

Valentina hot sauce

SALSA FRESCA

2 medium tomatoes, chopped

1/4 cup chopped red pepper

1/2 finely chopped jalapeno

4 sprigs cilantro, chopped

juice of 1/2 lime

2 tbs olive oil

kosher salt to taste

Toss together ingredients for salsa fresca. Set aside.

Dust fish with first amount of flour, seasoned with the paprika.

For the batter, whisk together remaining flour, baking soda, baking powder and beer.

Heat two inches of oil to 375F in a deep pot. Dredge fish into batter and slowly release into oil, a few pieces at a time. Fry until cooked through and golden, about 3 minutes. Drain on paper towels and sprinkle with kosher salt.

Warm tortillas. Spread with tartar sauce or chipotle mayo. Stuff with fish, cabbage and salsa. Drizzle with hot sauce.