The Swiss do it Best: Cheese Fondue

When it comes to my weaknesses, I almost always surrender to my tummy. Particularly to my number one weak spot, my Achilles heel: Cheese. Le fromage, it is my one true love. The world of cheese is so vast and extensive that few could ever fully understand the immeasurable greatness of this dairy wonder. One of my fondest memories of Paris includes walking into the Le Fromagerie near Parc Monceau, and being overwhelmed by all the pungent scents swirling through each small shop. I could actually smell the mild mushroom aromas from the fresh brie, and the stinky, yet appealing smells escaping each unique, flavored blue cheese. I wanted to taste-test every one of these beauties, so I settled for a thick sliced chunk of fresh soft brie. I know, tough life, isn’t it ;)

I figured since I am on the topic of cheese, that I I’d share a simple cheese fondue recipe that I stumbled upon online. I have been craving cheese fondue for a while and found this recipe, not only dummy proof, but just perfect for entertaining. I pulled this one off with no stress and served it with a big bowl of chopped apples, fresh baguette, and grapes. I will definitely make this again soon, but will adapt the mix a tad more by adding freshly sliced sun dried tomatoes, for that extra bitter zest.

Xo Dom Appetit

PS. Here’s a Fun Fact: Did you know that the cheese fondue originates from the Swiss? It was named the Swiss National Dish by the Swiss Cheese Union in order to increase the consumption of cheese in the 1930’s…

Basic Cheese Fondue

Adapted from: All Recipes

Prep Time: 10 mins

Cook Time: 5 mins

Tools Needed: medium size saucepan, cheese grater, cutting board, knife, fondue pot and forks

Ingredients:

2 cups of milk (I used 2 cups of White Wine instead, much more tasty!)

1 tablespoon of Worcestershire sauce

2 teaspoons of ground dry mustard

1 clove of garlic, peeled and crushed (I used 2 cloves!)

3 tablespoons of all-purpose flour

6 cups of shredded cheddar cheese (I used extra old cheddar! Yum Yum!)

Directions:

1)      Rub the bottom of the saucepan with half a garlic clove and the bottom of the fondue pot. Put the saucepan over low heat and mix together the garlic, flour, ground dry mustard, Worcestershire sauce and wine. Heat until almost boiling, and then gradually stir in the cheese, continuing to stir until all cheese is melted. Transfer the mixture to the fondue pot and ensure to keep it warm over the tea light or fluid. Best served with fresh fruits or baguette.

Happy Dad’s Day! Crispy Bacon and Hash Brown Quesadillas

Last September in NYC, I had the honour to eat at the legendary Bobby Flay’s restaurant, Mesa Grill. It was one of the most memorable brunches I have ever encountered to date. Admitting, my not so discrete crush on Bobby is well deserved with an adventurous breakfast menu like so.  I was like a kid in a candy store, in awe at every recipe. The combinations of ingredients were incredibly daring and admirable, making it difficult to stop at two meals. Truthfully, I can still taste the apricot glazed ham steaks accompanied by goat cheese and jalapeno scrambled eggs. Bobby Flay is culinary genius, ‘nuff said.

Deciding what to serve for the number one man in my life, my daddy, was an easy decision. I chose to recreate Bobby Flay’s breakfast quesadillas. This is not a simple feat, but it is worth every minute of slavery. If you ever have a free Sunday morning to follow this recipe, you will not be disappointed but ensure that you have ample time to build this breakfast delight. The combination of homemade hash browns, thick cut bacon, fried egg, and tomato jalapeno salsa topped with goat cheese, is unforgettable. This meal is served best with a cold glass of Mimosa, and don’t forget the slice of orange!

xo Dom Appetit!

Crispy Bacon and Hash Brown Quesadillas

Taken from: Bobby Flay's Mesa Grill Cookbook

Prep Time: 30 mins

Total Cook Time: 1 hour (onions, hash browns, bacon, complete quesadilla in the oven)

Tools Needed: 2 large frying pans, cutting board, knife, cheese grater, colander, slotted spoon, small mixing bowl, 2-3 baking sheets, spatula, medium boiling pot, plate, paper towel

Ingredients:

Hash Browns

2 large Idaho potatoes (scrubbed)

¼ cup of canola oil

2 large Spanish onions, halved and thinly sliced

Salt and freshly ground pepper

1 poblano chile (I used ½ jalapeno pepper chopped)

1 tablespoon of ancho chile powder ( I used Mexican chile powder)

Quesadillas

8 ounces of thick-cut bacon, diced

12 (6-inch) flour tortillas

2 ½ cups of grated cheese (Monterey jack or cheddar)

2 tablespoons of canola oil

2 teaspoons of ancho chile powder

2 tablespoons unsalted butter

4 large eggs

Salt and ground black pepper

Mixed Tomato Salsa (recipe below)

Grated cotija cheese for garnish (I used crumbled goat cheese)

2 green onions thinly sliced for garnish

Directions:

1) To make the hash browns, put the potatoes in a medium pot of cold salted water, bring to a bowl and cook until nearly tender but a knife inserted into the middle will meet a little resistance, 15-20 mins. Drain and let cool slightly, and then peel. Grate the potatoes on a grater using the large holes

2) Heat 2 tablespoons of the oil in a large frying pan, over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally until golden brown and caramelized, 15-20 mins. Scrape the onions out of the pan onto a plate

3) Return the pan to the stove over high heat and add the remaining 2 tablespoons of oil. Add the potatoes and cook, stirring occasionally, until golden brown (12-15 mins). Stir in onions, poblano, ancho powder, salt and pepper to taste. Remove from the heat. Preheat the oven to 425 degrees F

4) Place the bacon in a large frying pan over medium-high heat and cook, turning once until crisp (8-10 mins). Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Discard bacon fat and wipe pan with paper towel

5) To assemble the quesadillas, place 6 tortillas on baking sheets. Divide the cheese, hash browns, and bacon among tortillas. (Bobby Flay now says to make 2 layers, but I made only 1 layer and was filling enough!) Cover each with one of the remaining tortillas. Brush the tops with the oil and sprinkle with ancho powder. Bake until golden brown and cheese has melted (8 mins)

6) While quesadillas are baking, fry the eggs. Return to large frying pan that you cooked the bacon in on to medium heat and melt butter. Carefully crack eggs into the pan, season with salt and pepper and cook until the whites are completely firm but the yolks are still soft (2-3 mins)

7) Transfer the quesadillas to plates and top each egg with a fried egg, add some of the mixed tomato salsa, and garnish with cotija cheese and green onion

Mixed Tomato Salsa

Taken from: Bobby Flay's Mesa Grill Cookbook

Prep Time: 10 mins

Tools Needed: Medium mixing bowl, cutting board, knife, spoon

Ingredients:

1 pound of heirloom tomatoes diced (or cherry tomatoes)

1 jalapeno chile, finely diced

2 cloves of garlic, finely chopped

3 tablespoons balsamic vinegar

1 teaspoon honey

3 tablespoons olive oil

1 tablespoon finely chopped fresh Mexican oregano (1 teaspoon dried)

3 tablespoons finely chopped fresh cilantro

Salt and freshly ground pepper

Directions:

1) Combine all ingredients in a medium mixing bowl and season with salt and pepper. Let sit at room temperature for at least 15 mins before serving

To Iran and back in less than 2 hrs: Tah Chin

I believe it is critical to be open-minded when it comes to venturing out into the culturally unknown food district. That being said, I will admit that there are still some foods that make my stomach hurl, and never forgivably:  the lamb head soup that my father served me (unaware of the content until a plump eyeball turned up to give me a mocking stare down), and how could I ever forget that wonderful bean stew I had in Portugal of which the waitress forgot to mention the main ingredient was cow stomach! Yes, I am an adventurous eater, but even I have my limits. There are many foods that remain curiously unknown to me, including the world of Persian Gastronomy.

Last week I was fortunate enough to have my sister’s Boyfriend/Persian-foodie come over and share his culinary “secrets” with us. He cooked us a very popular dish in his culture, Tah Chin. This is primarily a rice dish covered in bitter saffron, layered over spiced chicken. The dish is served with a side of mint yogurt and a light tomato cucumber salad. I was a bit skeptical when this concoction had to bake for 45 mins, as there is no real sauce content. Every minute of inhaling these delicious scents released from the stove were pure torture. But once my plate of slightly crisped saffron rice and poulet was served with the fresh salad veg, I was speechless. Such a simple meal, with an abundance of flavor. I am very much looking forward to my next Persian meal…hint hint ;)

Xo Dom Appétit!   

Tah Chin

Prep Time: 40 mins

Cook Time: 40 mins

Tools Needed: large frying pan, medium boiling pot, medium mixing bowl, wooden spoon, 9 x 12 baking dish, small-holed colander, aluminum foil

Ingredients:

Rice Dish:

2 ½ cups of basmati rice

4 skinned chicken breasts (cut into 1 inch cubes)

1 tablespoon of saffron (the more saffron the more flavor :P)

2 large eggs

¾ of a tub of plain yogurt

2 teaspoons of salt

½ teaspoon of cracked pepper

1 medium onion (chopped)

8-12 dried cranberries (chopped)

Directions:

1)     Preheat oven to 425 degrees. Boil hot water with splash of olive oil and a pinch of salt, then add rice. Cook for 8 mins. Drain and run cold water in the colander, set to the side

2)     In large frying pan, fry up onions till they are translucent and then add diced chicken cubes. Add 1/5 cup of water and cover with lid. Set heat to medium and cook for approx 15-20 mins. Stirring occasionally

3)     In medium mixing bowl add yogurt, eggs, saffron, salt and pepper. Stir thoroughly. Add rice and continue mixing.

4)     Line large casserole dish with cooking spray. Take half of the rice mix and layer bottom of dish. Add all the cooked chicken, layering evenly. Add remaining rice, covering chicken. Cover platter with remaining chicken juice from pan and sprinkle the cranberries on top. Cover the dish with aluminum foil, puncture holes for breathing in foil and pop into oven for 40 mins. Remove and serve with side of Persian yogurt and salad

Persian Yogurt:

Ingredients:

½ a tub of plain yogurt

½ of a medium cucumber chopped into small cubes

2 teaspoons of dried mint

Pinch of salt

½ a lime juice

Splash of Olive Oil

Directions:

1)     Combine all ingredients together and serve on the side of the Tah Chin

Persian Salad

Ingredients:

½ of a medium cucumber chopped

2 small tomatoes chopped

½ of a medium onion chopped

½ of a lime juice

Salt and Pepper

Splash of olive oil

Directions:

1) Combine all ingredients and on serve on the side of Tah Chin

Creamy Crab Pasta Salad

Grand Prix 2011 has come to an end and my belly is begging me for a break! This weekend consisted of non-stop martinis, white wine sangria, and too many munchies to name. I was fortunate enough to enjoy all these memorable moments with my Bestie who came all the way from Ottawa and my MTL ladies. The weather may not have been on our side this past weekend, but we kept our spirits high with good eats, and even better company. This weekend’s list of worthy restaurants included: BICE (amazing terrace, poor service), Marche 27 (4 thumbs up, as usual!), and breakfast at Tiffany's (stuffed Portobello mushroom eggs Benedict, shall I say more?). 

Somewhere between cocktails and extravagantly unaffordable BICE, I was able to sneak in some kitchen time to prepare a modest Creamy Crab Pasta Salad for you. My colleagues were having yet another famous potluck, and in Friday’s heat I decided to keep it low key with a wonderfully refreshing side dish (ignoring its calorie content). This is the most phenomenal and simple pasta salad I have ever made. Mister Hans Hoffman said it best: “The ability to simplify means to eliminate the unnecessary so that the necessary may speak.”… And let me tell you, this salad speaks wonders!

Xo Dom Appétit!

Creamy Crab Pasta Salad

 Adapted from:  Taste of Home

Prep Time: 25 mins (30-1 fridge time)

Tools Needed: medium mixing bowl, medium boiling pot, strainer, cutting board, knife, wooden spoon, small mixing bowl,

Ingredients:

1 box of tri-color Rotini Pasta

½ cup of chopped celery, green pepper, red pepper, onion

1 ½ cups to 2 cups of chopped crab (imitation crab!)

½ cup of calorie wise ranch dressing

½ cup of sour cream

¼ cup of mayonnaise

4 twigs of fresh dill (chopped)

Cracked Pepper

Salt

Olive Oil

Directions:

1)     Boil pasta in medium pot with a dash of salt and oil to boil and remove and strain once cooked but not too soft (approx 11 mins) and rinse lightly with cold water

2)     Transfer pasta to mixing bowl and toss in the celery, green pepper, red pepper, onion and crab meat

3)     In small mixing bowl, combine ranch, sour cream, mayo and fresh dill. Crack ground pepper over dressing and keep mixing. Combine the mixture into the pasta salad. Cover and refrigerate for 30 mins to an hour and serve either as a side dish or main meal!

New York City: Motorino Pizza

I am a bit tardy with informing you all on my adventures to the city that never sleeps, New York City.  As most of you know, this is my millionth visit to this city of lights and food…and probably one of the most memorable. The “locals”  are similar to its weather this time of year, harsh and overbearing. Nonetheless, whether it be the abundance of the street meat vendors or the ridiculously extravagant cupcakes, these Yankees always know how to steal my heart.  

My weekend to NYC was sparked by my best girlies successful completion of her school semester, and I figured that this would be the perfect time to try a few restaurants that I had meant to try during my last visit. The most memorable being Motorino Pizza. This quaint little pizza joint received high praises from the one and only Rachael Ray, so I figured why not? Let me tell you: THIS WOMAN KNOWS HER PIZZA!!!! Gooey, squishy na’an bread tasting crust, loaded with the perfect toppings of your choice, keep your mouth longing for more. I am not exaggerating one bit. My pick, the brussel sprouts and pancetta, knocked me off my seat. I scoffed it up and ordered a side of spicy octopus and potato ( a must! ), washing this all down with a nice deep amber beer. The hunt was well worth the feed!

Xo Dom Appetit!

And I had to share Coney Island's Famous Nathan's Hot Dog!

Chimichurri Chicken & Shrimp Skewers

I was feeling really lazy last night after my big weekend in NYC (I will share every little detail in my next blog…first let me feed you!), so I decided to take the easy route to dinner by using an already prepared marinade. I love mixing and mashing my own marinade creations, but there are times when Presidents Choice’s “Memories” marinade and dipping sauces do just the trick with less of a mess. PC does it all these day! From their mini ciabatta hot dog and hamburger buns, to the extra smooth/crunchy peanut butter stuffed pretzels….they never cease to amaze.

Specifically, I rely on their sauces for those perfect dine-in moments. They specialize in different flavors characterized by a particular culture. My favorites include Memories of Portugal Piri Piri, Memories of Dad’s Grill (maple, apple & beer sauce), and their latest flavor: Memories of Argentina Chimichurri Sauce! For the cheap price of $2.50 you can spice up any meat for a fast and enjoyable meal! I skewered my shrimps and chicken between vibrant red and yellow peppers, giving this meat fest a crunchy sweet moment of clarity!

Xo Dom Appetit!

Chimichurri Chicken & Shrimp Skewers

Prep Time: 15 mins (30 mins to an hour for meat to marinate)

Cook Time: 20 mins

Tools Needed: cutting board, knife, medium mixing bowl, small mixing bowl, skewers, saran wrap, BBQ

Ingredients:

3 boneless, skinless chicken breasts

1 bag of large shrimps (31-40) peeled

2 Red Peppers (chopped in 1 inch cubes)

1 Yellow Pepper (chopped in 1 inch cubes)

½ a bottle of Memories of Argentina Chimichurri Sauce

Olive Oil

Salt and Pepper

Directions:

1) Chop chicken breast into 1 inch cubes and throw into medium size bowl with peeled shrimps. Add half a bottle of the marinade and cover with plastic wrap. Refrigerate for 30 mins to 1 hour

2) Chop peppers into 1 inch cubes and put into small bowl, drizzle with olive oil and salt and pepper

3) Remove chicken and shrimp from the fridge and start skewing! Keep shrimps and chicken on different skewers, using peppers as separators

4) Grill on BBQ, turning occasionally until cooked, approx. 20 mins. Serve Immediately!

Apple Pecan Cake with Caramel Cream Cheese Icing

What a beautiful long weekend! The always trustworthy Meteo Montreal (NOT!) forecasted rain all weekend, however their faulty assessment did not damper this girls 3 day weekend! BBQ’s, Sangria, and fire pits with S’mores. This weekend was THE kick-off to the many glorious summer nights to come!

I figured since I haven’t baked in a while, that I should share a deliciously easy, apple cake recipe with you. Apples are a very tasteful choice when looking for a change from the usual cakey choices, and an apple a day keeps the doctor away… literally! The health benefits of this crunchy fruit are not to be ignored. They are great appetite suppressants and keep you full, particularly long. That is why this cake is the perfect choice for your appetite ;) .I found this recipe in my Magnolia Cookbook (yes, it’s still kicking around) and instantly fell in love with the recipe and its corresponding picture. Pictures in cookbooks are essential, how else are you going to lure your prey into creating these rich, luscious treats? … and believe me, it tastes better than it looks!

Xo Dom Appetit!

PS. I made this wonderful cake for my beautiful mama for her bday, and she can’t seem to get enough! A second request has been made for June… 

 

Apple Pecan Cake with Caramel 

Cream Cheese Icing

Adapted from: The Complete Magnolia Bakery Cookbook

Prep Time: 25 mins

Cook Time: 45 mins

Tools Needed: large mixing bowl, medium mixing bowl, electric hand mixer, measuring spoons and cups, wooden spoon, two 9 x 2 round cake pans (I used two square ….), wire rack, rubber spatula

Ingredients:

2 cups of all-purpose flour

1 cup of whole-wheat flour

1 teaspoon of cinnamon

1 teaspoon of baking soda

¾ teaspoon of salt

1 ½ cups of vegetable oil

2 cups of sugar

3 large eggs (room temperature)

3 cups (3 large) Golden Delicious apples cut into 1-inch pieces

1 cup of coarsely chopped walnuts (I used pecans!)

3 tablespoons of apple-flavored brandy (I used Coconut Malibu Rum)

Directions:

1)   Preheat oven to 325 degrees

2)   Grease and lightly flour cake pans, then line the bottom with waxed paper

3)   In a medium bowl, soft together the flours, cinnamon, baking soda, salt, and set aside

4)   In a large bowl, with an electric mixer on medium speed, beat the oil with the sugars until smooth (3 mins). Add the eggs in one at a time and beat until light (2 mins). Add the dry ingredients in thirds, beating after each addition until smooth. You will notice that the batter will become very thick and sticky (it’s normal). With wooden spoon, stir in apples, walnuts and rum.

5)   Divide the batter into the two pans and bake for 45 mins. Checking with toothpick in the center, must come out clean. Let cakes cool for 10 mins. Remove from pans and allow to cool completely on wire racks

6)   When cake has cooled down, you can ice all sides and between the layers, then put cakes on top of each other and ice top and remaining sides. Drizzle caramel over the top, using a small knife, swirl the caramel for an additional decorative touch!

Icing:

Prep Time: 10 mins

Tools Needed: medium mixing bowl, electric hand mixer, measuring spoons and cups

Ingredients:

2 eight-ounce packages of cream cheese (softened slightly, cut into pieces)

½ cup of unsalted butter (softened slightly, cut into pieces)

1 cup of cold caramel (plus extra for drizzling)

Directions:

1)   In a medium bowl beat cream cheese and butter until smooth with electric mixer on medium speed.

2)   Gradually add the caramel and beat until well incorporated

Caramel

Taken From: The Complete Magnolia Bakery Cookbook

Prep Time: 5 mins

Cook Time: 25 mins

Tools Needed: medium saucepan, measuring cups, pastry brush, wooden spoon, whisk

Ingredients:

1 cup of cold water

3 cups of sugar

2 cups of heavy cream (room temperature)

Directions:

1)      Combine water and sugar in medium saucepan over medium-low heat, stirring occasionally until sugar dissolves (about 3 mins)

2)      Increase heat to high and boil without stirring until syrup becomes deep amber in color, about 15 mins. To prevent grainy caramel, use pastry brush dipped into cold water to brush down any crystal forming on sides of saucepan. Stir pan occasionally for even browning

3)      Once deep amber in color, quickly remove from heat and slowly whisk the cream into the syrup until well integrated (mixture will bubble)

4)      Return pan to medium-low heat and stir until the sauce is smooth (about 1 mins)

5)      Remove from heat and cool to remove temperature before refrigerating