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Archive for the ‘side dishes’ Category

 
for the vinaigrette:
1 tsp freshly minced garlic
1 tsp dijon mustard
1 Tbsp grated parmesan cheese
1 1/2 Tbsp dried basil
1/2 cup honey
1/2 cup rice wine vinegar
1 cup vegetable oil
kosher salt/freshly ground pepper
DSC_0005
Place first 6 ingredients in a Magic Bullet and puree. Add vegetable oil and blend until emulsified. Season with salt and pepper.
for the salad:
Toss dressing together with your favourite salad ingredients.  Today ours included all of the following:
  • mixed greens
  • grape tomatoes, halved
  • raw yellow beet, peeled, processed in turning slicer
  • raw purple beet, peeled, processed in turning slicer
  • raspberries (or blackberries or quartered strawberries)
  • pecan halves, salted and toasted
  • crumbled feta or chevre
  • flaked kosher salt and fresh ground pepper to season
Notes: If you don’t have a turning slicer, use a mandoline to make long shreds of the beets. Soak shreds in water for several minutes to minimize colour transfer. Store leftover beet strings, refrigerated, in water to keep from drying out.
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Breakfast:

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.
Filling:
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.
Sticky:
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.

Elevensies:

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

DRESSING:

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.

Luncheon:

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.

Dinner:

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

butter

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.

 

Supper:

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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 (pommes de terre duchesse)
3 large Russet potatoes
3 tbs butter
1/4 cup cream
2 egg yolks
kosher salt
freshly ground pepper
Peel potatoes and slice in half lengthwise. In a medium pot, cover potatoes with well-salted water and bring to a boil. Reduce heat and simmer until very tender to the tip of a knife. Drain.
Press potatoes through a potato ricer or food mill and into a large bowl.
Heat butter and cream together and fold into potatoes. Season to taste. Fold in egg yolks until combined. Do not overmix.
Scoop potato mixture into a large piping bag fitted with a large star tip.
Line a baking sheet with parchment paper and pipe potatoes into 8 to 10 swirling mounds. Bake at 350F for about 25 minutes, until edges of potatoes are browned.
Drizzle with parsley butter (also known as “hotel butter”).
Parsley Butter
1 tbs finely chopped parsley
1/4 cup butter, soft
kosher salt/fresh ground pepper
a squeeze of fresh lemon (about 1/4 tsp)
Combine ingredients. Season. When ready to use, melt in a small pot (or microwave) and drizzle over duchesse potatoes.

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4 oz (4 thick slices) smoked bacon, diced
6 green onions, green parts only
canola oil
3 tbs butter, melted
2 lbs russet potatoes, peeled
1 tsp kosher salt (or more, to taste)
freshly ground pepper (1/2-1 tsp)
In a large, oven-proof skillet over medium heat, cook bacon for about 5 minutes, until most of the fat is rendered and meat has begun to brown. Add green onions and continue cooking another 5 minutes, until bacon is crisp and onions soft.
Drain bacon mixture through a sieve and reserve fat. Add enough canola oil to bacon fat  to measure 3 tbs. Combine with butter.
Shred potatoes (using a box grater or food processor) and, in batches, squeeze out excess water using your hands. Discard liquid. Toss potatoes with bacon, salt and pepper.
Measure 2 tbs of fat mixture into the same skillet and place over high heat. Add potato mixture, pressing down lightly. Cook until browned on the bottom, about 7 minutes, periodically drizzling with remaining fat mixture.
Transfer skillet to a 400F oven and cook for about 20 minutes, until potatoes in centre are cooked and dish is thoroughly heated through. Invert onto a large plate. Slice into wedges and serve with sour cream.

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approx. 2 1/2 lbs mixed, medium (golf ball-sized) beets
(use all purple, or all pale varieties to prevent colour transfer)
2 shallots, peeled, quartered
5 tbs extra-virgin olive oil
8 sprigs thyme
1 stalk oregano, leaves only
2 tbs rice wine vinegar
kosher salt/fresh ground pepper
Scrub beets and trim off tops. Divide onto two large sheets of aluminum foil and drizzle each with a tbs of olive oil. Add shallots, three whole sprigs thyme each, and season moderately with salt and pepper. Wrap into packets and place on the top rack of a heated outdoor grill (or roast in oven) until tender to the tip of a knife; an hour or more.
When done, cool beets and gently rub skins off using paper towels. Discard thyme. Quarter beets and slice shallots and place in a medium bowl. Add the chopped leaves from the oregano and toss with remaining olive oil and rice wine vinegar. Season to taste.

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about 6 large red potatoes
1/3 cup lard, bacon fat or canola oil
kosher salt, fresh ground pepper
Scrub potatoes and slice into quarters. Cook in a large pot of salted water. Drain, slice thinly.
Heat fat in a large cast iron skillet until it sizzles when a bit of potato is introduced. Add potatoes. Cook until golden brown. Remove from fat with a slotted spoon and drain on paper towels. Season generously and serve.

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12 fresh squash blossoms

1 cup ricotta

1/2 cup feta, crumbled

1 tbs finely chopped parsley

1/2 tsp lemon zest1 large egg, beaten

kosher salt/fresh ground pepper

oil for deep frying
Mix together ricotta, feta, parsley and lemon zest. Fold in egg. Season. Using a piping bag (no tip is needed), fill squash blossoms about 1/2 full with mixture. Dip each filled blossom in tempura batter. Deep fry in hot canola oil until lightly golden. Remove from oil and drain on paper towels. Serve immediately.
tempura1/2 cup all-purpose flour1/2 cup cornstarch1 tsp baking soda1 tsp baking powder1 tsp sugar1/2 tsp kosher salt1 large egg2/3 cup iced soda water
Whisk together flour, cornstarch, baking soda, baking powder, sugar and salt. Beat together egg and water. Add to dry ingredients and stir until mixed.

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