Chicken Pot Pie

"There is nothing better on a cold... day than a... pot pie." Craig Claiborne.

Hello followers, happy autumn to you all!
Sorry I didn't post my blog last week... Now that I am back at work Mon to Fri, I have found it hard to dedicate the time to blogging. But, I have gotten used to my new schedule and I am ready to continue with new found zest and zeal! So followers, would you like to hear about an interesting culinary adventure that came my way last week? My old boss, Jane Rodmell, got in touch with me and offered a great challenge... Recipe testing! My fave thing to do! A couple of years ago I tested over 200 recipes for Jane's latest cookbook 'All the Best Recipes.' I was in heaven!! This time I tested recipes for a Canadian magazine called 'Cottage Life,' in which Jane is a contributor. It's hard work, but it's work that I love to do! So, we had an over the phone brainstorming session and came up with 5 salads for next summer's publication (the editors sure do plan ahead, eh?!). We split up the work and I had three salads to test. Trust me when I say they turned out great, because unfortunately I can't tell you what they are. Sorry! You'll just have to pick up next summer's 'Cottage Life' magazine to find out! Now, not only did I have the testing to tackle, but I also had another culinary adventure... Lunch lady!! Remember I told you that I was Kevin's work's lunch lady? No? Well, I make a hearty meal for my sweetie and his work mates each Saturday. It's fun to think up ideas for the boys and I am especially excited now that the seasons have changed! Oh, autumn... I find it sad that summer is officially gone but with fall here, we all know what that means: good food! Don't you just love all of those warm and cozy dishes that one can only enjoy when there is a chill in the air? One of those treats is chicken pot pie and that's what I chose to make for the boys!

Simple and Tasty Recipe:

Chicken Pot Pie
(makes 1 large or 6 minis)

500 gr or 1 Lb boneless, skinless chicken breasts and or thighs (I use both!)
2 tbsp extra virgin olive oil
1 onion, chopped
1 leek, white only, chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
5 to 6 mushrooms, sliced
2 thyme sprigs
1/2 frozen green peas
handful fresh parsley, chopped
sea salt
fresh ground pepper
puff pastry (I use President's Choice butter puff pastry...)
1 egg, lightly beaten

Sauce:

1/4 cup butter
1/4 cup flour
500 ml milk or light cream
sea salt
fresh ground pepper

.preheat oven to 350
.toss the chicken in a bit of olive oil, salt and pep and spread out on a tray and roast, about 15 mins for breast and 25 mins for thighs
.remove when done, pour off the juices and reserve, set aside the chicken in the fridge, meanwhile...
.in a large skillet, heat oil on medium heat, add in all the the veggies and herbs, season with salt and pep and cover with a lid
.stir occasionally until the veg are soft, about 20 mins, stir in the peas and parsley, set aside, meanwhile...
.in a medium pot, melt the butter on medium low heat, whisk in the flour and fry for about 30 seconds
.whisk in half the milk, allow to heat up and thicken, then whisk in half of remaining, again allow to heat up and thicken, then whisk in the rest of the milk, season with salt and pep and stir in the reserved roasted chicken juices, set aside
.bring the chicken out of the fridge and chop into bite size pcs
.place the chicken and cooled veggies (remove the thyme sprigs), into a pie dish or suitable casserole, stir in cream sauce, adjust seasoning
.place puff pastry on top, trim the edges if necessary, allowing the pastry slightly to hang over the edges and brush with the top with the lightly beaten egg
.bake in a 350 oven for about 25 to 30 mins until pastry is golden brown, enjoy!

Now, for my photo, I baked an individual pot pie in a 4 oz ramekin. How cute!! Use the same instructions, but just fill 5 or 6 ramekins with the mixture and top with cut out puff pastry rounds. Bake at 350 for about 15 to 20 mins. Perfect for lunch with greens or soup, or a super yummy appetizer at a dinner party! Wouldn't that be fun?! Have a great weekend and I will be back next week with another great autumn dish, that's super delish! Ha!!

Ontario Vegetable Ratatoutille

"Ratatouille doesn't sound delicious. It sounds like "rat" and "patootie." Rat-patootie, which does not sound delicious." Linguini, from the movie 'Ratatouille'

 

Ha ha! What a quote!
Well, hello my fave followers! How are all of you this fine Friday morn?! Wow, it feels like I've been gone forever!
I've been thinking all week about what recipe I would make today... On a visit up to our 10 acres in Norfolk County this past Monday, I picked a bushel full of veggies. The usual suspects made their way in there: eggplant, peppers, tomatoes, along with some summer squash (the white, U.F.O. shaped things!). So lovely! It dawned on me yesterday that a big ol' ratatouille would be the best way to celebrate all the flavours! For those of you who are not familiar, ratatouille is a vegetable stew, traditional to Provence, France; located beside Italy and along the Mediterranean coast. Oh Provence... I haven't been there yet, but I would love to go! I get romantic visions of olive groves, orchards and vineyards. Kev and I would spend hours wondering through outdoor markets, nibbling on the local treat of socca bread, looking at the day's catch, fruits and vegetables and sampling freshly pressed olive oils. Kev and I would then saunter into a cafe to enjoy a slice of pissaladiere. We would stay for dinner and I would have a bowl of bouillabaise served with a dollop of rouille, while Kev with enjoy a daube Provencale. We would drink copious amounts of locally made wine, then switch to pastis and enjoy sipping our liquor late into the night... Sorry bout that, back to reality! Now, there are two methods to make the stew, the quick way and the long way. I'm opting out for the quick way, of course! Instead of salting, draining and cooking the vegetables separately, we are gonna skip some steps and are gonna cook em' all together. The key is the order in which we introduce each ingredient, to make sure we do not overcook. Julia Child would certainly be scolding me, along with a whole host of French Chefs, but come on! I swear, I know what I'm doing! And I promise, my ratatouille will be delicious! Oh, here's a tip: have everything cut up and ready to go before you start cooking. It's much easier this way.

Simple and Tasty Recipe:

Ontario Vegetable Ratatoutille
(serves 4 to 6)

2 to 3 tbsp extra virgin olive oil
1 onion, sliced or chopped
1 to 2 green and or red peppers, sliced or medium cube
1 eggplant, medium cube
2 zucchini or summer squash, medium cube
2 cloves garlic, chopped
5 or 6 tomatoes, peeled and chopped (or a 28oz tin of chopped tomatoes, drained)
handful of fresh herbs, chopped (can be parsley, basil, marjoram or oregano, or a combo)
sea salt
fresh ground pepper

*season the veggies as you go with a little salt and pep, it will bring out all of the flavours!

.in a large skillet on medium high heat, add the olive oil
.when the oil is hot, toss in the onions and peppers, saute (stir frequently), for 5 mins
.add in the eggplant, saute another 5 mins
.toss in the zucchini, saute 2 to 3 minutes more
.stir in the garlic, tomatoes and herbs, add a dash more salt and pep
.now at this point, you can either turn the heat down to a simmer, cover with a lid and cook (20 to 30 mins), or you can transfer the stew into a casserole, cover with a lid or foil and finish cooking in a 350 oven for about 30 to 40 minutes
.it is done when the vegetables are tender, adjust the seasoning, bon appetit!

Now, if you feel your stew is too juicy, simply remove the lid and cook for another 5 mins or so to allow the juices to simmer off. This dish can definitely be made the day before. I love ratatouille! I will be serving mine for dinner tonight with a roast chicken (use my recipe found on my 'Recipes' page, just skip the roast veggies!), and a crusty loaf. I like to drizzle a little extra olive oil on the ratatouille before eating, it adds lovely flavour and a little more to sop up with your bread! You could also top with some cheese to make a great vegetarian main course! Yum! I've also served this stew over pasta with some grated Parmesan. The weather is a bit cooler these days and perfect for ratatouille. And let me tell yah, it fills your house with the most delicious aroma! Alrighty followers, bye for now and I'll be back next week!

Ontario Grilled Vegetable Couscous Salad with a Tomato, Basil and Balsamic Dressing

"There is nothing that is comparable to it, as satisfactory or as thrilling, as gathering the vegetables one has grown." Alice B. Toklas

Good morning my fave followers!
Wow, the last day of 'Salad Week' is upon us. You know, I had a hard time coming up with today's salad. I was looking at my basket full of veggies from our garden (including our fabulous summer squash, pictured above!) and wondered which vegetable I should highlight. Well, then I had another thought... Why not use them all?! Okay! So, I came up with today's salad: grilled vegetable couscous salad with a tomato, basil and balsamic dressing. It's a celebration of summer vegetables, that are all grown locally, here in the fertile land of Ontario. Please stop and think about where we live for a minute. We are in the middle of farmland that produces fruits and veggies, wheat and grains, nuts and berries. We all live close by to dairy and meat farms that make fantastic products. We even have the terroir to support an internationally recognized wine making community. How lucky are we, to be surrounded by all these bountiful riches?! And what is the best way to celebrate? Well, by simply taking these gifts and creating wonderful food to share with friends and family. I hope you like today's salad...

Simple and Tasty Recipe:

Ontario Grilled Vegetable Couscous Salad with a Tomato, Basil and Balsamic Dressing
(makes about 4 cups)

2 cups cooked couscous (2/3 cup dried)
2 cups grilled veggies (I used summer squash, bell peppers, eggplant, scallions and red onion)
fresh basil, torn, for garnish

Tomato, Basil and Balsamic Dressing:
(makes about 1 cup)

1 medium tomato, rough chopped
1 clove garlic
2 tbsp balsamic vinegar
4 tbsp or 1/4 cup extra virgin olive oil
sea salt
fresh ground pepper

.prepare couscous, following package instructions, set aside to cool
.make dressing by putting all ingredients in a blender or processor for about 30 seconds
.mix couscous and veggies together, add enough dressing to combine (there should be some leftover), adjust seasoning
.serve on a platter, in a bowl or on individual plates, garnish with torn basil, enjoy!

With every bite, you will be enjoying the summer harvest! Try serving this salad on a bed of greens, top with your favourite cheese or throw in some olives. Instead of fresh tomatoes in the dressing, use a few sun dried. Heck, you could even warm this salad up as eat it hot. The possibilities are endless! Now, today's blog is not over, I've got more to say...

 Here's a quote for yah to read:
"...I'm taking this spring and summer off to: spend time with my family and friends, work on challenging projects, cook a lot of wonderful meals, learn more about food and to work on my parent's farm. This is where today's blog starts..."
Anyone remember that one? You're right, it's from my first blog, written on May 5th. Now, four months, over 3600 views and 99 blogs later, here we are. Hmm, did I end up achieving what I listed up above? Yep, and some! I can't believe that I did it! I really can't! I am honestly surprised that I kept my blog going and that I enjoyed every minute of it. I challenged myself and as it turns out, some people out there think I'm a pretty good writer! Who knew?! I was asked to write an article for the Stratford Chef School alumni newsletter and I might have got the gig of the Chef contributor for the seasonal 'Sideroads of Halton Hills' magazine. Wow! But don't worry my followers, I am going to continue with my blog! I will now write a weekly blog, instead of writing daily. I figure that this will allow me to spend a bit more time and energy on just one recipe a week. I will announce my blogs on Facebook when they are being posted and for you who are not on Facebook, you will just have to check in everyday and be surprised! And alas, it is time for me put aside the life of a freelancer and get back to work. Oh well, no worries! This experience has been so rewarding and I am so proud of myself for taking a chance. It has been a dream come true and I am so happy that you were all here to share it with me! Thank you so much.
Well, till next week sometime, my loyal followers... :)

Ontario Vegetable Fattoush salad

"Live within your harvest." Persian Proverb

 

Good day my loyal followers, ready for day four? Yee ha!

Today's recipe is perfect for 'Salad Week!' A super tasty, unique salad called a 'fattoush.' Right behind 'la Caprese,' this is my second favourite salad of all times! The first time I enjoyed this salad was at a summer festival that used to happen in years ago in West Hamilton called, 'Earthsong.' A celebration of international music, food and drink, which also included some great shopping! At the Lebanese food tent, I had my first falafel and fattoush. Yum! The salad consisted of chunky cut summer veggies, greens, deep fried pita bread pieces, tossed in a lemony dressing with little red flecks... Hmm, what were those little red sour bits, I wondered? They turned out to be sumac! Who knew?! Dried sumac berries or drupes, are used as a popular spice in Arabic countries. Bought whole or ground, it is the tangy seasoning which gives a fattoush it's unique flavour. I remember when I was working at 'Dalina's Mediterranean Restaurant' in Hamilton, my Egyptian Chef Nadia brought some dried sumac back from Cairo. We proceeded to feature fattoush salads on the menu all summer long... So, so good!

Simple and Tasty Recipe:

Ontario Vegetable Fattoush salad
(serves 4 to 6)

1 pita bread (the flat type, with pocket)
1 cucumber, chopped
2 to 3 tomatoes, chopped
2 to 3 scallions, chopped
1 head of romaine or iceberg lettuce, chopped
handful fresh parsley, chopped
handful fresh mint, chopped
1/4 cup fresh squeezed lemon juice
1/2 cup a lighter olive oi1
1 to 2 tsp ground sumac
sea salt
fresh ground black pepper

.preheat oven to 350

.brush the pita on both sides generously with olive oil, sprinkle with salt and bake in the oven until lightly browned and crunchy (8 to 10 minutes), once cooled, break into bite sized pcs

.in a large bowl mix all of the vegetables and herbs

.in  a smaller bowl, whisk together lemon juice, oil, sumac and salt and pep

.toss the salad with dressing, taste for seasoning, throw in the crunchy pita pcs

.serve immediately (so the pita doesn't get too soggy), in a bowl, on a patter or individual plates, sehtein!

I prefer to use a lighter tasting olive oil for this dressing to allow the lemony goodness to shine through, but please use an extra virgin if you prefer. Other seasonal veggies can be added to this salad, such as radishes or green peppers. I hope you enjoy this salad as much as I do! If you are wondering where you can get the sumac, I know a few places... If you are around Hamilton, go to Dundas to 'The Horn of Plenty,' here in Georgetown, head to 'Foodstuffs' and if in Toronto, venture into Kensington Market and go to 'House of Spice.' Alas followers, tomorrow is the last day of 'Salad Week.' Oh, what salad shall I make...?

Ontario Roasted Pepper Salad with Olives and Capers

"He that sups upon salad, goes not to bed fasting." Thomas Fuller

Howdy followers! Ready for day three of 'Salad Week?!' Alright, me too!
So, as you can see, today our ingredient is peppers. We planted a lot of pepper plants up at our land this spring and now we have an absolute tonne of peppers to eat! Green, red, yellow and orange; bell and banana. What shall we do with all these peppers?! We have been eating them with dip, thrown them stir fries, pasta dishes and tossed in mixed green salads. The only thing I hadn't done yet is roasted them. Mary's parents grow peppers every year and when they are harvested, the vegetables are roasted, skinned, seeded and frozen in zip lock bags. The 'pepperki' are then enjoyed all winter long. To serve them, all Mary's Mum does is thaw the roasted peppers, place them on a platter and tops with extra virgin olive oil, chopped garlic and salt. Absolutely delicious! No New Years meal at Mary's parent's house would be complete without the 'pepperki!' Having a best friend who is Macedonian certainly has it's advantages! Oh the food...!! Anyhoo, drawing inspiration from Helen and Jim's practise of roasting their harvested peppers, I've decided to make a salad out of mine. I hope you like it!

Simple and Tasty Recipe:

Ontario Roasted Pepper Salad with Olives and Capers
(serves 4 to 6)

several peppers, washed and dried
1 to 2 cloves garlic, finely chopped
1 to 2 tbsp red or white wine vinegar
3 to 4 tbsp extra virgin olive oil
handful fresh parsley, basil or oregano, chopped
handful olives, your preference
handful capers
sea salt
fresh ground pepper

.either on a grill or under the broiler, evenly char the skin of the entire pepper
.place the charred peppers in a bowl and cover with plastic or a lid and allow to steam, until cooled
.remove the skins and seeds of the peppers, keeping the collected juices in the bowl
.slice the peppers, set aside
.whisk the vinegar and oil into the juices, add in the garlic and herbs, toss in the sliced peppers and season with salt and pep to taste
.arrange the roasted peppers on a platter or individual plates, top with the olives and capers, enjoy!

This salad is lovely! The peppers take a bit of work, but they can be done the day before. Serve as an appetizer, side dish or main course. Add a little crumbled feta, chevre or grated asiago/manchego. This salad would also be nice with my lemon or balsamic vinaigrettes, found on my 'Recipes' page! Summer won't be here for much longer, so get out there and enjoy our harvest! Day four tomorrow...