Archive for the ‘meats’ Category


Brioche Sticky Buns

March 1, 2012 by darcie friesen hossack | Edit

4 tsp active dry yeast
1 1/4 cups warm milk
6 cups all-purpose flour
1/3 cup granulated sugar
4 large eggs
1 pound butter, room temperature, cut into cubes
In a small bowl, dissolve yeast in milk. Set aside in a warm place, 10 minutes, until creamy.
In the bowl of a heavy-duty electric mixer, whisk together flour and sugar. Fit mixer with dough hook. Add yeast mixture and eggs to flour. Mix on low until liquids are completely incorporated; 3 minutes.
With mixer on high, add butter, several pieces at a time. When all the butter is added, knead for 8 minutes. Transfer dough to a very large, buttered bowl. Cover with plastic wrap and refrigerate several hours or overnight.
Let stand at room temperature 15 minutes. Roll out to 15×20-inches.
3/4 cup sour cream
1 1/2 tbs cinnamon
1 cup light brown sugar
Spread sour cream over surface of dough, leaving a boarder of 1/2-inch. Combine cinnamon and brown sugar. Sprinkle over sour cream. Roll up lengthwise.
1 1/2 cups golden brown sugar
1/2 pound butter, softened
1/4 cup maple syrup (not pancake syrup)
1/4 cup golden corn syrup
Cream together butter and sugar. Add syrups and beat until well combined. Spread mixture into the bottom and sides of two 8x11x2-inch glass baking dishes. Cut roll into 12 equal slices. Arrange into pans.
Bake, with a cookie sheet below to catch drips, at 350F for 40-45 minutes, until deep golden. Serve warm.

Second Breakfast:

Prairie Berry Clafoutis

December 1, 2010 by darcie friesen hossack | Edit

I have a new favourite recipe and this is it!
by Amy Jo Ehman, author of Prairie Feast, a writer’s journey home for dinner
2 tbs butter
2 cups mixed Saskatchewan berries, fresh or frozen
(raspberries, strawberries, blueberries, sour cherries and, of course, saskatoons)
1 tbsp flour
3 eggs
3 tbsp sugar
1 cup milk
1/2 tsp vanilla
1/4 tsp salt
1 cup flour
Heat the oven to 350F. In the oven, melt the butter in a 10-inch cast iron skillet or large pie plate. Do not brown. Meanwhile, toss the berries with 1 tbsp of flour. In a blender or food processor, mix the eggs, sugar, milk, vanilla and salt. With the blades running, gradually add the cup of flour and blend well. Pour the batter into the pan. Scatter the berries overtop. Bake 20-25 minutes, until the centre is set. Serve warm or at room temperature, sprinkled with icing sugar or a drizzle of maple syrup.
Cook’s note: Clafoutis is a French custard cake, much like a thick crepe, and makes a perfect brunch or dessert.


BLT Bread Salad

4 slices bacon, crumbled

3 slices day-old bread, cubed

(or equivalent artisan bread, cubed or sliced into thin fingers, as shown)

2 medium tomatoes

2 cups salad greens

2 cloves garlic, peeled and thinly sliced


2 Tbs light mayonnaise

1 1/2 tsp Dijon mustard

dash hot sauce

3 Tbs milk

flaked kosher salt/freshly ground pepper

Fry bacon until crisp, then remove with tongs to a paper towel. Add sliced garlic to bacon fat and distribute evenly around pan. Add bread and fry until golden on one side. Flip and fry on other (or all) side. Remove from pan.

Roughly chop the tomatoes. Place in a large salad bowl and squeeze lightly to release some of the juices.

Whisk together dressing ingredients. Pour over tomatoes and stir. Adjust seasoning. Just before serving, toss in bread.

Arrange salad greens on two large plates. Top with the tomato/bread mixture. Sprinkle with crumbled bacon. Season lightly with salt and pepper.


Baked Potato Soup
flesh from 4 large baked potatoes
4 Tbs butter
2 medium leeks, finely sliced, (white and light green parts only)
5-6 cups chicken stock
2 cups grated cheddar
6 green onions, finely sliced, (white and light green parts only)
5 strips bacon, cooked crisp, drained, chopped
flaked kosher salt/freshly ground pepper
sour cream
Scoop flesh from well-baked potatoes.
Melt butter in a stock pot over medium-high heat. Add leeks; sauté until softened, 2 to 3 minutes. Add potatoes and 5 cups stock. Bring to a boil, then reduce to simmering for 10 minutes
Puree using an immersion blender. Thin with additional stock if needed.
Bring back to a simmer. Season with salt and pepper. Serve with grated cheddar, green onions, bacon and sour cream.

Afternoon Tea:

London Fog for one

3/4 cup hot water
2 Earl Grey tea bags
3/4 cup whole milk
3 tbs vanilla syrup
Steep both tea bags in water for very strong tea. Meanwhile, froth milk with the steam attachment of an espresso machine (or heat and use a latte whip). Remove tea bags from tea. Add vanilla syrup and steamed milk, reserving froth for the top. Serve immediately, with crumb cake (next recipe).

Susanne Klassen’s Crumb cake recipe!

(contributed by Elsie K. Neufeld)

2 cups brown sugar
3 cups flour
2 tsp cinnamon
3/4 cup margarine (or butter, I suppose), softened.

Mix the above and reserve 3/4 -1 cup for “crumbs.”

Add 2 tsp BAKING SODA to 1 1/2 cups sour milk (or buttermilk). Whisk with a fork.
Pour into the dry mixture. Then beat 2 eggs and add. Turn on mixer. Beat until your intuition tells you to stop.

Pour into a 9×13 inch pan. Top with reserved crumbs.

Bake at 350 degrees for 30 or so minutes.

Bakers’ notes: I wanted to keep Elsie’s mom’s recipe worded just the way it was. I used a different method, so include these few notes:

Whisk together sugar, flour and cinnamon. Cut in butter until crumbly. Set aside 3/4 cup crumbs. Whisk baking soda into remaining crumbs.

Whisk together buttermilk and eggs. Add to crumb mixture and bring together with a fork, until the consistency of muffin batter.

Pour into a buttered pan. Top with reserved crumbs. Bake until a tester comes out clean.


Chefhusband’s Ultimate Fried Egg Sandwich

March 30, 2012 by darcie friesen hossack | Edit


(makes 2)

4 slices artisan bread

4 fresh eggs

8 slices bacon, cooked, drippings reserved

1 tomato, sliced

4 slices sharp cheddar

2 tbs mayonnaise

herb salad

kosher salt, fresh ground pepper


Preheat oven to 350F. Place a pan over med-high heat.

For each sandwich, butter one side of two slices of bread. Spread insides with mayo and place tomato slices on one side, cheese on the other. Season tomato with salt and pepper. Place bread, buttered side down, in skillet. After 30 seconds, transfer to oven to melt cheese.

Meanwhile, heat 2-3 tsp bacon drippings in a small pan. Crack in 2 eggs and fry over-easy, leaving the yolks runny.

Remove pan from oven. Transfer bread to a cutting board. Add eggs, bacon and a few greens. Assemble and slice in half. Serve immediately.



This is an old Mennonite recipe. Though I didn’t learn it from my Grandma Friesen, it still reminds me of her kitchen in Schoenfeld, Saskatchewan.
2 cups milk
1/2 cup warm water
1 tbs active dry yeast
1 tbs granulated sugar
4 large eggs
1 tsp kosher salt
4-5 cups flour
12 oz Farmers sausage (about 1 1/2 large)
Grease an 11 by 11 by 3-inch baking pan.
In a  small pot, scald milk by warming it over med-high heat until barely simmering. Allow to cool until it is warm but no longer hot (baby bottle temperature).
Meanwhile, proof yeast in water with sugar.
In a large bowl, beat eggs well. Stir in milk and yeast mixture.
Whisk salt into flour and add, one cup at a time into the wet mixture (whisking at first, then changing to a wooden spoon), until mixture is thick and slightly elastic. (It should be like a very heavy muffin batter, but not so thick or overworked that it becomes a dough).
Chop sausage into bite-sized pieces. Fold into batter.
Scrape batter into prepared pan, cover with plastic wrap and set in a warm place to rise for 1 1/2 hours, until nearly doubled.
Bake at 350F for 45 minutes.

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These burgers owe their taste and texture to careful-chosen ingredients, technique, proper refrigeration, and cooking the burgers to medium rare.
Officially, we cannot recommend undercooking ground meat. But since we are buying from a trusted butcher, are starting with steaks that would have been cooked to the same doneness, grinding just before using, and are closely following safe food handling practices, we’re boldly going forward.
You’ll need a meat grinder, or should ask your butcher to prepare for you an 80% meat to 20% fat ratio of freshly ground Ribeye and Top Sirloin. Keep cold and use the same day.
For 4 burgers, we bought:
180g Ribeye
450g Top Sirloin
Trim steaks of fat and connective tissue, and discard connective tissue.
Next, weigh meat and fat to ensure desired ratio, then double grind, using a coarse grinding wheel, followed by a finer one, making sure to evenly distribute the fat with the meat.
Refrigerate 10 minutes. Season meat with kosher salt and fresh ground pepper, handling meat as little as possible so it doesn’t toughen.
Gently shape into thick patties. Refrigerate.
Heat oven to 375F. Heat oil in a cast iron pan over high heat. Char burgers on both sides and transfer to oven. Cook to med-rare, then allow to rest in pan while toasting buns.
Note: To test for doneness, stick a wire cake tester through the sides into the middle. Touch tester to your lips. If barely warm, it’s rare. If bathwater warm, it’s medium rare.


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3 medium red potatoes, small dice (2 cups)
1 large yellow onion, small dice
1 1/2 pounds extra-lean ground beef
2-3 tbs canola oil
2 tbs curry powder
1/2 tsp ground ginger
1/2 tsp ground cumin
2 tbs mild curry paste
1/3 cup white vinegar
kosher salt/fresh ground pepper
In a very large skillet over high heat, heat oil and brown beef. Add onions and potatoes. Cover and cook for about 5-7 minutes (moisture will reduce and you’ll hear the sound of frying), lifting lid to stir occasionally with a wooden spoon.
Reduce temperature to medium. Add spices and curry paste. Season to taste with salt and pepper. Cook a few minutes more to develop flavours, then add vinegar, scraping bottom of pan with wooden spoon to loosen cooked-on bits.
Adjust seasonings.
Serve with Indian flatbread or cooked Basmati rice.

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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.

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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.

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1 whole chicken, butchered into “eight-cut”
355ml can dry apple cider, such as “Dukes” (may also use beer)
1/2 cup kosher salt (not table salt)
2/3 cup extra virgin olive oil
3 cloves garlic, peeled and pressed
fresh ground pepper
10 sprigs fresh thyme

In a glass baking dish, whisk together kosher salt and cider until dissolved. Add chicken pieces, swirling in brine to coat. Let sit for 30 minutes, turning pieces over after 15 minutes.


Remove chicken from brine. Discard brine. Rub chicken with garlic and place back into clean baking dish. Season lightly with fresh ground pepper. Distribute half of the thyme sprigs throughout the dish and pour olive oil over chicken. Refrigerate for at least 3 hours.


Heat a gas grill. Discard thyme. Place the chicken over an unlit burner to keep it away from direct heat. (The sugar in the cider will cause the chicken to brown more quickly, so check on its progress often.)


While the chicken is cooking, occasionally add fresh sprigs of thyme to the grill, allowing the smoke to infuse the meat with flavour.

A note on salt: For this dish, Kosher salt is essential. Its milder flavour compliments the meat without overwhelming. Table salt is many times saltier and may leave an iodine aftertaste.

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for the blackening spice:
2 tsp paprika
1 tsp smoked paprika
2 tsp ground black pepper
1 1/2 tsp kosher salt
1 1/2 tsp garlic powder
1 tsp cayenne powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
2 – 6 oz tenderloin steaks (baseball cut)
1 tbs vegetable or canola oil
Combine spices. Coat sides of steaks with mixture.
Heat oil in a cast iron skillet over high heat. Sear steaks for about a minute on both sides. Transfer to a 375F oven and continue cooking to desired doneness. Let meat rest a few minutes before serving.
try it with blue cheese butter:
Combine 2 oz blue cheese with 1 oz room temperature butter until smooth. Place a spoonful of mixture on top of each steak and serve.
Or slice steak and serve on a bed of baby greens, with thinly sliced red onion, halved grape tomatoes, dressed with:
1/4 cup extra virgin olive oil
2 tbs balsamic vinegar
2 tsp Dijon mustard
pinch kosher salt
crumbled blue cheese
Whisk together first three ingredients until combined. Toss with salad ingredients. Top with sliced steak and crumbled blue cheese.

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Three bite slider buns
1 1/2 tsp dry yeast
1 tbs plus 1 tsp sugar
1/2 cup warm water
1 cup milk
1/2 cup butter
1 tsp salt
1 large egg, beaten
4 1/2 cups all-purpose flour
Scald milk. Add butter and salt. Cool until lukewarm. Dissolve yeast and 1 tsp sugar in water. Set aside 10 minutes, until foamy. Place in a large mixing bowl, combine with milk mixture, remaining sugar, and egg.
Gradually add flour, mixing until ingredients come together. Turn onto a floured surface. Knead five minutes to form a soft dough.
Cover and set in a warm place to rise until doubled. Punch down. Pinch off balls of dough the size of walnuts. Place on a greased pan, 1-inch apart. Cover to rise until doubled. Bake at 400F for about 15 minutes.
Cuban shredded pork
2 kg boneless pork shoulder roast
1/3 cup (about 2 heads) finely minced garlic
2 shallots, finely diced
28 gram package fresh oregano, leaves only, very finely chopped
1 tsp kosher salt
1/4 cup apple cider vinegar
1/4 cup light brown sugar
2 tsp vegetable oil
2-3 medium onions, thinly sliced
1 to 1 1/2 cups chicken stock, heated
Combine marinade ingredients by pulsing with a hand blender until emulsified, but not completely pureed.
Place roast in a very large bowl. Open out roast and season all over with fresh ground pepper. Spread marinade oven entire surface. Reshape roast, place in a deep dish and cover tightly. Refrigerate several hours or (preferably) overnight.
To braise, place roast in a roasting dish or Dutch Oven. Place in a 300F oven, on the lowest rack, and cook with the lid off for 2 1/2 hours. Continue cooking for another 3 1/2 hours with the lid on. Let rest 15 minutes. Remove roast to a dish. Cool until it’s comfortable to handle, then pull apart meat into shreds, discarding all possible fat.
Meanwhile, heat oil in a very large saucepan. Add onions, and caramelized over medium heat. Add shredded pork, along with stock (enough to moisten and absorb) and heat, turning meat over with a wooden spoon, just to warm through (if you don’t have a large enough saucepan, do this in batches of four). Serve warm, in buns, with thin slices of gherkins.

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4 lbs beef short ribs (we used half boneless, half bone-in)
3-4 tbs canola oil
2 small turnips
1 large parsnip
1/2 medium celeriac (celery root)
3 medium carrots
1 small onion
4 large white mushrooms, quartered
1 cup red wine
1 1/2 cups beef or chicken stock
28 oz can diced tomatoes
kosher salt/fresh ground pepper
Peel and roughly chop turnips, parsnip, celeriac, carrots and onion.
Place a large, preferably cast-iron, skillet over high heat. Add oil and sear short ribs on all sides. Remove meat to a dish and set aside. Add vegetables to same pan and allow to cook and caramelize for about 5 minutes, stirring frequently. Add mushrooms in the final minute. Remove and set aside.
Add red wine to pan to deglaze, using a wooden spoon to dislodge all the flavourful bits. Add stock and continue to deglaze until liquid is hot.
Into a pre-warmed stoneware dish, place vegetables. Arrange meat over top, followed by tomatoes and stock. Season and place in a 325F oven for 3 hours.
When finished, remove short ribs and half-to-two-thirds of the vegetables. Purée remaining vegetables, along with the liquid, to make a thick, savoury, sauce. Season to taste. Serve ribs and vegetables over gnocchi, with a ladle of sauce.

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2 pounds chuck roast, trimmed and cut into 1-inch cubes
2 tbs all-purpose flour
4 tbs vegetable or canola oil
3 medium onions, medium dice
2 celery stalks, medium dice
10 cloves garlic, sliced
2 medium carrots, medium dice
1 1/2 cups dry red wine
3 tbs tomato paste
3 cups beef stock
4 sprigs fresh thyme
Toss beef in flour to coat, then shake off any excess flour. Heat half of the oil in a large, heavy Dutch oven. Brown beef on all sides, drain on a paper towel-lined dish.
Heat remaining oil in the same pan and cook onions, celery, garlic and carrot until softened. Add wine and cook, stirring, until liquid reduces to 1/4 cup. Add beef along with tomato paste, beef stock and herbs. Bring to a boil and cover. Transfer to a 350F oven for 2 hours.
for the dumplings:
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
50g (3 1/2 tbs) cold butter
1 large egg, beaten
1/4 cup milk
1/4 cup chopped flat-leaf parsley
1/4 cup grated parmesan
In a medium bowl, whisk together flour, baking powder and salt. Cut in butter until mixture is coarse and crumbly. Beat together egg milk. and Make a well in the centre of the crumbs and add milk mixture, parsley and parmesan. Bring together with a fork until just mixed into a soft, sticky dough.
When the stew has twenty minutes left to cook, remove from oven. Stir and remove thyme sprigs. Drop dumpling mixture by level tablespoons onto the surface of the stew. Return to oven and cook, uncovered, for 20 minutes, until dumplings are golden brown and cooked through.

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