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Family Day weekend is here! We hope you all get a chance to connect with your loved ones this weekend, preferably over a nice plate of food!

This week’s recipe is perfect for a large group. Baked ziti is a popular Italian American dish that most likely originated in Southern Italy. Ziti is the shape of the pasta – a smooth tubular noodle that holds up well during the baking process and is substantial enough to hold its shape while scooping into your bowl. Ziti isn’t super easy to find here in Toronto, so I’ve substituted with the very common Penne Rigate, whose textured edge pick up lots of tasty sauce.

I’ve also added a couple of vegetables to this sauce but hidden them, so the little ones won’t notice. This family day, it’s important to get these kids eating any vegetables!

Baked Ziti

Serves 6-8

Ingredients:

2 tbsp                   olive or vegetable oil
1                            medium onion, diced
4                            garlic cloves, minced
1.5 lbs                  ground beef
1                            large carrot, peeled and grated on a box grater
8 oz                      cremini or white mushrooms, grated on a box grater       
to taste                salt and pepper
680 ml                  tomato passata (1 bottle)
500 gr                  dried ziti pasta (or penne rigate)
1.5 cup                 mozzarella, grated
1.5 cup                 fontina, grated

Method:

1.      Preheat your oven to 350°F.

2.      Heat the oil in a large pot over a medium high heat. Add the onion and garlic and sweat until slightly translucent, about 4 minutes. Add the ground beef and break it up well with a wooden spoon. Stir well and brown the beef, about ten minutes. Add the carrots and mushroom and continue cooking until the vegetables release their moisture and the mixture dries out, about another ten minutes. Season with salt and pepper, then add the tomato sauce and stir well. Simmer for approximately 30 minutes.

3.      Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes less than the package directions (the pasta will continue cooking in the oven). Drain the very al dente pasta, then add to the simmered meat sauce, stirring well.

4.      Ladle the pasta and meat sauce into the base of a casserole dish, filling it about halfway up the side. Mix the two cheeses together, then sprinkle half of the combined mixture all over the first layer of pasta. Fill the casserole with the remainder of the pasta and sauce, then top it off with the remaining cheese mixture.

5.   Put the casserole in the oven, uncovered, and bake for 30-40 minutes or until golden brown on top.  Allow to cool slightly before serving.

No big explanation necessary. Now you know what you're going to make for Superbowl Sunday!

 

Ingredients:

1                            onion, chopped

2 tbsp                   vegetable oil
2 lbs                      ground beef

3 tbsp                   A Spice Affair Taco Seasoning

3 cups                  frozen corn niblets

2 cups                  tomato sauce

To taste                salt and pepper to taste

4                           10" wheat tortillas

1 can                    refried beans

3 cups                  cotija cheese, grated (substitute with mozzarella if needed)

1-2 cups              fresh cilantro, washed and chopped

 

Method:

1. Preheat the oven to 350°F.

2. In a saucepan over medium heat, cook the onion in the vegetable oil for about five minutes, or until soft

3. Add the ground beef and brown. Add the Taco Spice and corn niblets, stir well, and continue cooking for another three minutes, or until corn is soft. Add the tomato sauce and simmer for 20 minutes, stirring occasionally.

4. Line a 10" springform pan on the bottom with parchment paper to prevent sticking.

5. Spread 2 tbsp of refried beans on each tortilla, covering the surface area.

6. Place one tortilla on the bottom of the springform pan. Spread 1/4 of the simmered beef on top. Sprinkle 1/4 of the cheese on top of the meat, then finish with 1/4 of the cilantro.

7. Repeat step 7 until all the tortilla and sauce is in the pie. Sprinkle extra cheese and cilantro on the top if you have extra.

8. Bake in the oven for 45 minutes, or until the cheese is golden brown on top.

9. Let cool for 10 minutes before opening the springform pan and transferring the pie to a serving platter. Serve with limes and hot sauce.

This Sunday is Groundhog Day everyone! We are a few steps closer to spring! I can almost taste it!

Soy Sauce Chicken is a delicious comfort food that is so easy to make, you’ll be wondering why you don’t make it a couple of times a month. You have definitely walked by Chinatown restaurants that showcase their soy sauce chickens in the window – the caramelized colour of the chicken gleaming, just waiting to be chopped up and served on steamed rice with a side of scallion-ginger condiment. In honour of the Year of the Snake, I wanted to showcase a great recipe that you can easily do at home (perhaps with our Heritage Chickens that are on sale this week!). This recipe is slightly modified from the great food blog The Woks of Life. Check them out for all kinds of amazing Chinese recipes.

Soy Sauce Chicken

Serves 4-6

Ingredients

1                            whole chicken, 3.5-4 lbs (heritage chickens work really well)
2 tbsp                   neutral oil (vegetable, avocado, grapeseed, etc)
8-10                      slices of fresh ginger (no need to peel)
3                            whole scallions, bruised with the back of a knife
3 pc                      star anise
1.5 cups               Shaoxing cooking wine
1.5 cups               light soy sauce
1.25 cups             dark soy sauce
1 cup                    brown sugar
10 cups                water

Method

1.      Remove the chicken from the fridge to bring it closer to room temperature, about 30 minutes before you start the recipe.

2.      Heat the oil in a tall stock pot over medium high heat. Add the ginger and fry to release the aroma – about one minute. Add the scallions and continue frying for another minute.

3.      Add the star anise and the Shaoxing wine. Simmer for a minute to cook off the alcohol.

4.      Add the remaining ingredients and bring to a simmer. Cook for 20 minutes to create your cooking broth.

5.      Increase the heat and bring the broth to a light boil. Using either a carving fork or a large, perforated spoon, slowly lower the chicken into the broth, breast side up, until it’s completely submerged. If it’s not submerged add some hot tap water to cover. Leave in the broth for five minutes

6.      After five minutes, raise the chicken out of the broth and let the broth that was trapped in the cavity run back out into the pot. This step is to ensure the chicken is cooked evenly (otherwise the interior of the chicken would cook more slowly than the exterior, as the broth in the cavity would be cooler.

7.      Lower the chicken back to the pot, and bring to a simmer. Lower the heat and simmer for 25 minutes.

8.      After 25 minutes, turn the heat off and place a lid on the pot. The chicken will continue cooking for an additional 15 minutes. Check the internal temperature after this time (it should be 165°F).

9.      Remove the chicken form the pot and allow to rest for a few minutes before carving and serving on steamed rice.

Ginger Scallion Condiment

Ingredients

4 tbsp                   scallions, finely chopped
4 tbsp                   peeled ginger, finely chopped
to taste                salt
1/3 cup                neutral oil (vegetable, avocado, grapeseed, etc)

Method

Mix all ingredients together and let marinate for 30 minutes before serving.

Pan-searing a steak allows you to accomplish two great things. First, by searing the steak you create what’s called the Maillard reaction – this is a chemical reaction where proteins and sugars are transformed by heat to create that beautiful golden-brown crust on a steak. This makes the steak tastier than if it was, say boiled. Secondly, the residue left in the pan from searing a steak can be used to create a delicious pan sauce. Pan sauces can be made with a variety of flavours and ingredients, and today we’re looking at a classic bistro recipe.

Top Sirloin Steak with Peppercorn Sauce

Serves 4

Ingredients:

4                            top sirloin steaks, about 6-8 oz each
to taste                salt and pepper
2 tbsp                   grapeseed or other high temperature cooking oil
1 tbsp                   butter
2 tbsp                   shallots, minced
2 tbsp                   black pepper, coarsely crushed (use a spice grinder, or crush under a heavy pot)
4 branches          fresh thyme
4 tbsp                   brandy
2 cups                  beef stock
1/2 cup                whipping cream

Method:

1. Remove the steaks from the fridge and season well with salt and pepper. Allow to sit on your counter for 30-45 minutes to marinate.

2. Preheat a large heavy bottomed pan over a medium high heat. Rub the oil on the steaks, and when the pan is hot, add the steaks, making sure they are not crowded in the pan (this can cause steaming which you don’t want).

3. Cook the steaks, flipping every minute or so, until an internal thermometer reads 120°F, about 8 minutes depending on the thickness of the steak. Remove the steaks and set aside in a warm area to rest. When resting they will increase in temperature as well.

4. Turn the heat down to medium in the pan. Add the butter and the shallots. Using a wooden spoon, start to scrape the fond that is sticking to the bottom of the pan.  Add the peppercorns and the thyme, then deglaze with the brandy. Be careful as the brandy could ignite if the pan is too hot.

5. Reduce the brandy by half, then add the beef stock and bring to a simmer. Reduce the beef stock by half until it’s about a cup, then add the cream. Reduce to thicken. Taste for seasoning (add salt if necessary). Remove the thyme and discard.

6. Add the steaks into the sauce to reheat for about 30 seconds. Then arrange the steaks on a platter and cover with the sauce. Alternately, you may want to serve the sauce on the side in a boat. Bon Appetit!

This recipe is from my cookbook, and was created long ago out of a need to eat delicious food while on a budget. I ate it, and versions of it, a lot when I was going to school and later as a new cook. Delicious, inexpensive, and simple.

Serves 6

Ingredients:

1 Tbsp + 1 tsp salt (divided)
1 Tbsp olive oil or vegetable oil
1 medium onion, cut in medium dice
½ tsp pepper
2 garlic cloves, finely diced
1 pound ground beef
1 Tbsp paprika
1 pound pasta of your choice (small noodles work best)
1 (10 ounces) can chopped tomatoes
2 Tbsp tomato paste
3 Tbsp sour cream
1 cup grated cheddar cheese
½ bunch green onion, chopped

 Method:

1. Fill a large pot with water, add the 1 Tbsp of salt, and bring to a boil over high heat.

2. While the water is coming to a boil, set your biggest frying pan over medium heat and add the oil. When it’s hot, add the 1 tsp of salt, the onions, and pepper. Turn down the heat to low, cover the pan, and allow the onions to cook, stirring every minute or so, for 5 minutes. Stir in the garlic, cover, and cook for 5 more minutes.

3. Add the beef, then turn up the heat to medium. Using a spoon, mash the beef with a spoon so it browns all over. Stir in the paprika and cook, uncovered, for 8 minutes or until the beef is no longer red.

4. When the water comes to a boil, add the pasta, stir, and cook according to the directions on the package until al dente. Drain and set aside.

5. Stir the chopped tomatoes and tomato paste into the beef mixture and allow to cook for 10 minutes.

6. Stir the sour cream into the beef mixture and turn down the heat to low. Stir until the beef is well coated and saucy, then add the drained pasta and cheese, stirring well to allow the cheese to melt into the sauce.

7. To serve, scoop the hamburger helper into a large serving bowl and sprinkle with chopped green onions.

If you ever fancied a holiday dinner straight out of Dickens story, here you go.

Roast Goose with Prunes and Chestnuts

Recipe abridged from Cooking Meat.

 

Serves 6 to 10, depending on the size of the goose

Ingredients:

1             (9–11 pounds) whole goose
1             orange
2 cups   dried prunes (divided)
6             bay leaves (dried is fine, divided)
Salt and pepper
1 cup     honey
4             shallots, chopped
1 cup     dry red wine
1 cup     Madeira
1 cup     prune juice
2 cups   Beef Stock
2 Tbsp   reserved rendered goose fat from the roast
2 Tbsp   all-purpose flour
1 cup     peeled chestnuts, roasted until golden

Method:

1. Have a roasting pan with an elevated roasting rack ready.
2. Three hours before you plan to eat, remove the goose from the fridge and inspect it for small feathers and feather “plugs”). Place the goose, breast side up, on your cutting board and remove the wishbone to making carving easier. To do this, lift the flap of fatty skin from the front of the goose and use your fingers to locate the wishbone. It runs in an inverted “V” down from where the two breasts meet. Using a paring knife, cut the meat away from each side of the wishbone, slowly exposing it. Wriggle your fingers in, grasp the wishbone, and pull it out. Save it for the pan sauce. Use the paring knife to score the goose breast in a crosshatch pattern at ¼-inch intervals, making sure that you’re only cutting through the skin and not into the meat of the breast.
3. Roll the orange on your work surface to break up the cells of the fruit inside. Using the tip of the paring knife, poke 8 to 10 holes all around the fruit. Place the orange, 1 cup of the prunes, and 4 of the bay leaves inside the cavity of the bird.
4. Truss the goose to seal the cavity. Season the goose all over with salt and pepper, place it on the roasting rack, and set the roasting pan on the center rack of a cold oven.
5. Turn on the oven to 400˚F. Roast the goose until the skin is golden, about 20 minutes from when you turned the heat on. Turn down the oven to 300˚F and roast for another 2 hours.
6. Fifteen minutes before the goose is due to be finished roasting, heat the honey in a small saucepan over medium heat. Remove the goose from the oven, brush it all over with the honey, and return it to the oven for the final 15 minutes, or until a thermometer inserted into the thickest part of the thigh reads 165˚F. Remove the goose from the oven, cover with aluminum foil, and allow to rest for at least 20 minutes.
7. While the goose is resting, make the sauce. Drain the fat and roasting juices from the pan into a bowl and set aside. Set the roasting pan on the stovetop over medium heat and add the wishbone and shallots. Cook, stirring well and scraping up any bits of roast that are stuck to the bottom of the roasting pan, until the shallots are translucent, 5 to 10 minutes. Add the remaining 2 bay leaves, red wine, and Madeira, bring to a simmer, and reduce by half. Add the prune juice and reduce by half again. Pour the mixture into a saucepan and bring to a simmer over medium heat.
8. Using a tablespoon, skim the fat from the top of the reserved roasting juices and reserve 2 Tbsp of it (refrigerate any excess for another use—roast potatoes are ideal). Add the roasting juices and beef stock to the saucepan, bring to a simmer, and reduce by half again. Season with salt and pepper.
9. To thicken the sauce, mix the reserved goose fat and flour in a bowl to make a paste. Slowly whisk this paste into the sauce, bring the sauce to a simmer, and allow it to thicken for about 5 minutes. Strain the sauce through a fine-mesh sieve into a clean saucepan. Add the remaining 1 cup of prunes and the chestnuts and simmer for 5 minutes.
10. Carve the goose and arrange on a platter. Spoon some of the prunes and chestnuts from the sauce around the goose and serve with the remainder of the sauce on the side.

Duck Confit

Recipe abridged from Cooking Meat

Serves 6

 

Ingredients:

1 cup salt
1 cup granulated sugar
6 garlic cloves, crushed with the side of your knife
2 Tbsp whole peppercorns
15 thyme sprigs
4 bay leaves

6 duck legs, preferably from smaller hens

1 quart rendered duck fat

 Method:

1. In a large mixing bowl, toss together the salt, sugar, garlic, peppercorns, thyme, and bay leaves. Add the duck legs and toss well to coat them completely. Cover and refrigerate overnight. 

2. Preheat the oven to 275°F. 

3. Melt the duck fat in a large ovenproof pot over low heat. Rinse the duck legs under cold, running water to remove the surface cure, add them to the pot, and bring to a simmer. Cover and braise in the oven until the duck meat is pulling away from the bone, 2½ to 3 hours. Remove from the oven and allow to cool in the fat. 

4. About 20 minutes before you plan to serve the confit, preheat the oven to 450°F. Place a sheet of parchment paper in the bottom of a frying pan large enough to hold all the duck legs (or use two pans). Have ready some paper towels or a kitchen towel. 

5. Arrange the duck legs, skin side down, in the pan, add a few tablespoons of duck fat, then set on the lower rack of the oven and roast until the skin is golden brown, about 15 minutes. Remove the duck legs from the oven and allow to cool on the towel. 

6. To serve, arrange the duck legs on a serving platter and serve hot.

Chicken Liver Mousse
Recipe abridged from Cooking Meat

Serve this mousse with some gherkins and crusty French bread.

Makes about four 1-cup jars

Ingredients

1 lbs                     chicken livers
½ cup                   milk
To taste               Salt and pepper
3 Tbsp                  vegetable oil
1 cup                    cold butter, diced, plus 1 Tbsp butter for cooking
1 cup                    minced shallot
2 Tbsp                  minced garlic
1 Tbsp                  chopped thyme
1                            bay leaf
½ tsp                    paprika
½ cup                   brandy
¼ cup                   rendered chicken schmaltz or duck fat

Method

1. Clean the livers by trimming them of any visible fat, green bits (which would be from the connected gall bladder), or excess membrane. Place the livers in a bowl, cover with the milk, and allow to soak for 1 hour. Discard the milk, rinse the livers well, and dry them completely using a towel. Remove as much moisture as possible so they fry well.
2. Season the livers liberally with salt and pepper. Heat the oil in a large frying pan over medium-high heat. Once it’s hot, add half the livers to the pan and cook until browned on both sides, about 3 minutes per side. Transfer the cooked livers to a plate to cool. Repeat with the remaining livers. Turn down the heat to medium.
3. Melt 1 Tbsp of butter in the pan, then add the shallots, garlic, thyme, bay leaf, and paprika, and sweat until the shallots are translucent. Deglaze the pan with the brandy, scraping all the bits off the bottom of the pan, and cook until the brandy is reduced by half, 5 to 10 minutes. Remove from the heat.
4. Place the chicken livers and shallot mixture in a blender and purée on high speed. Gradually add the remaining 1 cup of cold butter, stirring until fully emulsified. Season, if needed. Strain the purée through a fine-mesh sieve into a clean measuring jug.
5. Have ready four sterilized 1-cup jars with lids. Melt the schmaltz (or duck fat) in a pot over low heat.

6. Fill each jar three-quarters full with liver mixture, then spoon 1 Tbsp of the hot fat over each mousse to prevent it from oxidizing. Tightly seal the lids and refrigerate overnight to allow the flavors to develop. The mousse will keep, refrigerated, for up to 2 weeks.

Spiessbraten means “spit-roasted” in German. The recipe originated in Rheinland-Pfalz, in southwest Germany, and was created by local gemstone prospectors who adapted the gaucho tradition of roasting meats over wood that they had learned while in South America. If you like smoky pork, I urge you to try this delicious dish. Serve with sweet mustard, dill pickles, and potato salad.

Recipe abridged from Cooking Meat.

Serves 8 to 10

Ingredients:

8 pounds             boneless pork butt, butterflied open
6                            garlic cloves, minced
2 Tbsp                  ground juniper berries
to taste                Salt and pepper
3                            Spanish onions, thinly sliced (divided)
3 cups                  wood chips

1. Season the pork butt with the garlic and juniper, and salt and pepper. Layer half the onions in the bottom of a nonreactive pan, place the pork on top, and cover with the remaining onions, ensuring the pork is completely covered. Refrigerate for 24 hours.
2. The next day, transfer the pork from the pan to a cutting board, leaving the top layer of onions on the meat. Roll up the shoulder like a pinwheel, enclosing the onions within the meat, then tie up the roast.
3. Fill a smoker with wood chips. Preheat the smoker to 250°F. If you don’t have a smoker, you can use a charcoal barbecue for this dish. Arrange the charcoal on one side of the grill and preheat the barbecue to 250°F. Soak 3 cups of wood chips in cold water for 30 minutes, then scatter them on the hot coals to create the smoke. Close the lid of the barbecue and adjust the air vents so the temperature inside remains around 250°F.
4. Place the pork roast either in the smoker, or on the “cool” side of the charcoal grill, and smoke for 5-6 hours, adding more wood chips every couple of hours and checking the temperature and the smoke periodically. (The pork will become too dark and bitter if the heat is too high). Make sure you have enough charcoal to get you through the 6 hours. To do this, you can heat up more charcoal in your starter chimney before adding it to the kettle. Cook the pork until a thermometer inserted in the thickest part of the meat reads 160°F.
5. Remove the roast from the smoker/charcoal BBQ and wrap it first in aluminum foil and then in a towel so it retains its moisture as it cools.
6. Once the roast reaches room temperature, unwrap and slice thinly. Arrange slices on individual plates and serve.