Jerk Pork Tenderloin

Jerk Pork Tenderloin with Chayote Black Beans, 

Pineapple Salsa, and Fried Plantains

-Full menu from Anthony Sedlak's "The Main"

With our little man finally establishing some sort of sleep-pattern, we decided it was time to tackle one of the many delicious menu's from our favourite Canadian chef, Anthony Sedlak.  We've been making his recipes since university, and as we get older, we find we have the confidence to try some more complex recipes and full-menu meals. In Sedlak's book, "The Main", he goes beyond sharing a great recipe. He has taken the time to pair each recipe with the perfect side dishes, so you get a delicious meal worthy of a 5-star restaurant. We had made this Jerk Pork Tenderloin a few times in the past, but this was the first time we pulled out all the stops and put together the beans, salsa, and plantains. We were not disappointed. The spicy pork is the true star, with the beans acting as a mellow side, and the salsa offering a cool, sweet break from the jerk spice. We had our dinner at 9:00pm (we are still figuring out baby-bed-time routines) but it was well worth the late-night dishes.

Jerk-Rubbed Pork Tenderloin

The rub is easily halved or doubled, depending on how many servings you need.

1 Tbsp whole black peppercorns

tsp whole allspice

1 tsp coriander seed

4 cloves

2 Tbsp vegetable oil

1 3 inch piece of ginger, peeled and cut into large chunks

4 scallions, trimmed and cut into four pieces

4 clove garlic, peeled and cut in half

¼ cup chopped thyme

½ jalapeno pepper - seeded 

1 Tbsp brown sugar

1 Tbsp soy sauce

1 tsp cinnamon

1 tsp salt

1 pinch nutmeg

2 1 lb. pork tenderloin, cleaned of sinew

1. In a spice grinder, mix black peppercorns, allspice, coriander seeds, and cloves until finely ground.

2. In a food processor mix olive oil, ginger, scallions, garlic, and thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt and nutmeg. Add spice mixture and blend until mixture resembles a thick paste

3. Rub pork with jerk paste, making to sure to cover completely. Let marinate 1-2 hours at room temperature, or refrigerate overnight.

4. Preheat outdoor grill and lightly oil. Season pork with salt

5. Grill pork tenderloin on open BBQ, rotating frequently until lightly charred and cooked through (160F for medium - slightly pink, completely moist delicious), 15-20 minutes. Let rest 5 minutes before slicing.

Chayote Black Beans

We had never heard of chayote before, and had to Google what it looked like in order to find it in the store (http://foodreference.about.com/od/Ethnic_Ingredients/a/What-Are-Chayotes.htm). Apparently it is a type of  squash, which cost $0.68 - if we didn't like it, we figured it was no huge loss. It was very mellow, and a good texture next to the beans. 

1 Tbsp butter

1 clove garlic, finely chopped

1 chayote, diced

1 bay leaf

1 can black beans, drained and rinsed

salt and pepper to taste

1. In a medium skillet, melt butter over medium heat. Add garlic and sauté gently.

2. Add chayote and bay leaf and cook slowly, over medium heat 5-8 minutes, or until slightly softened.

3. Add black beans and mix to combine. Season with salt and pepper.

Pineapple Salsa

I adore this salsa. It's great with chips, and this week I plan on using the leftover salsa on some lightly breaded baked tilapia. 

Salsa can be made up to three hours ahead of time.

½ pineapple, diced

½ red onion, finely diced, soaked in cold water for 10 minutes and drained

½ jalapeno, seeded and finely diced

2 Tbsp chopped cilantro

1 Tbsp sugar

zest of 1 lime

juice of 1 lime

pinch of salt

In a large bowl, toss together all ingredients. Season to taste with salt.

Fried Plantains

One of Claudio's favourite side dishes. The original recipe called for 1 cup of veg oil. I think that's WAY too much. Use your best judgement - these aren't meant to be healthy, but they aren't meant to swim in oil, either.

vegatable oil

2 ripe plaintains, peeled and sliced

1. In a large skillet, heat oil over medium high heat.

2. Place sliced plantains in oil and fry for 2-3 minutes per side or until lightly browned.

3. Drain on paper towel

Canada Day Feast

Lucas is ready to celebrate his first Canada Day
(and his three-month birthday!)

Even though we live over 3000km away, we are still proud Canadians and will celebrate Canada Day in the hot hot Arizona sun! Good Canadian beer, ice wine, salmon, mussels, and some yummy treats, are just a few of the ways we will celebrate our great nation from afar this July 1st. Here are some of our favourite "Canadian" recipes. 

Happy Canada Day, everyone! Be safe!

Steamed Mussels 

(from PEI if possible - going for a Canadian theme, after all!)

Southwest-style, from Chef Michael Smith

5-6 lbs mussels
3 Roma tomatoes - finely chopped
1 chili pepper - minced
1 bunch of cilantro - chopped
2 limes - zested and juiced
small splash EVOO
1 tsp tomato paste
1 tsp ground cumin
salt to taste
2-3 tbsp white tequila
cilantro to garnish

1. Clean and de-beard mussels. Discard any that do not close with a bit of pressure. Rinse well under cold water.
2. Toss tomatoes, pepper, cilantro, limes, EVOO, tomato paste, cumin, and salt, in a bowl until well combined (also makes a great salsa on its own).
3. In a large pot with a tight fitting lid, bring salsa and tequila to a simmer over med-high heat. Add mussels and cover with lid. Shake pot occasionally and cook until mussels have opened, about 10 minutes. Discard any mussels that have not opened.
4. Pour mussels in a large serving bowl. Garnish with cilantro.

NOTE: our "everyday" mussel recipe is much more simple - mussels, sauteed shallot and garlic, a few inches of dry white wine - steam mussels until opened (about 10min). Serve with delicious crusty bread.

Maple-Balsamic Cedar Planked Salmon

1 cedar plank - soaked in water for at least 30min
4 skinless salmon filets (about 3oz each - or one big piece of salmon)
1/4 cup balsamic vinegar
2 tbsp REAL maple syrup
aprrox 1 tbsp EVOO
1 med red onion - sliced

1. Combine vinegar, syrup, and EVOO in a shallow dish. Taste mixture to ensure it is well balanced (not too vinegary, not too sweet - this will vary based on the age of your vinegar and grade of your maple syrup). Coat salmon in mixture and marinate in fridge, 1-2 hours.
2. Preheat grill to medium- high. Remove fish from marinate - discard remaining liquid. Place fish on planks, and top with onion. Place plank or grill - grill any remaining onion directly on grill-grates. Grill until fish is flaky - about 8 minutes.
3. Use plank as your serving plate, and serve with onions next to some steamed white rice.

Butter Tarts

from Anna Olson

1 recipe of your favourite pie dough (or 12 pre-made pastry tart shells)

3/4 cup packed dark brown sugar

3/4 cup corn syrup 

1/2 cup unsalted butter - melted

2 eggs

1 tsp white vinegar

1 tsp vanilla extract 

1/2 cup golden raisins 

1. Preheat oven to 400F. Lightly grease a 12-cup muffin tin. Line each muffin cup with a piece of dough - the shells should come up about 1/2" higher than the edge of the muffin cup. Chill while preparing the filling.

2. By hand, whisk the sugar, corn syrup, and butter in a bowl until combined. Whisk in eggs, followed by vinegar and vanilla.

3. Remove dough from fridge. Add a few raisins to each cup, then cover with sugar mixture.

4. Bake tarts for 5min, then reduce temperature to 375F. Continue to bake until the tart filling begins to dome, about 20 minutes more. Cool tarts to room-temperature in tin, then gently rotate each one to loosen. Chill tarts in tin 20-30 min before removing and serving.

Other Canadian Favourites (linked):

Nanaimo Bars

Tourtiere 

Summer Salads

With summer and 40C weather in full swing here in Arizona, cool dishes are a must at our house.  Here are two delicious sides for a hot sunny day. Great for picnics, BBQs, or a quick stand-alone meal. The pasta salad recipe is from Claudio's mom, and I've been enjoying it ever since we starting dating nearly 12 years ago! It is simple, delicious, and really showcases summer-fresh tomatoes.  My potato salad is from Alton Brown, so it's a bit more complicated (requires some planning!), but as always, is worth the extra effort. And last but not least, the coleslaw is fresh, slightly tangy, and fantastic with smoked pulled pork.

Tri-colour Rotini Pasta Salad

1lb box tri-colour rotini - cooked

2 cloves garlic - minced

1 pint grape tomatoes, quartered OR 4-5 vine ripe tomatoes, seeds removed and diced

1 bunch of fresh basil - chopped (approx 1/4 cup, or however a fist-full!)

1/2 - 1 cup freshly grated Parmesan Reggiano cheese (to taste)

EVOO

S&P

1. In a large bowl, combine tomatoes, garlic, S&P, and enough EVOO to coat. Add cooked pasta and mix. 

2. Stir in basil and cheese. If salad seems dry, add EVOO. Chill overnight, or, enjoy immediately if you can't wait!

See? SUPER simple - and SUPER delicious!

Alton Brown's "Cold-Fashioned" Potato Salad

2 1/2 pounds red potatoes - peeled

3 tbsp cider vinegar

3/4 cup mayonnaise (homemade if possible)

1 tsp mustard powder

1/4 cup chopped parsley

1 tbsp chopped fresh tarragon

1/2 tbsp very thinly sliced garlic

3 tbsp fine chopped cornichons (tiny pickles)

1/4 cup small dice red onion (or 1/2 cup diced green onion)

1/2 cup thinly sliced celery

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1.Cook potatoes until they are fork tender. Drain and place into an ice bath to cool.  Slice potatoes into rounds (an egg-slicer is makes quick work of this) and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.

2. In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

Easy Coleslaw

16 oz. Package of Coleslaw Mix
1/2 cup Kraft Olive Oil Mayo (or whatever is in the fridge)
1/4 cup low fat sour cream
2 tbsp white vinegar
3 tbsp sugar
1 tbsp ground mustard
1 tsp celery seed
1/8 tsp salt & pepper
2-3 tbsp chopped red onion (optional)

1. Mix dry ingredients together in large bowl.  Add in wet ingredients, and mix together.
2. Add coleslaw mix to dressing, folding in slowly until fully incorporated.

Spring-time Penne

Fresh from our garden!
Still to come: melons, peas, sunflowers, corn, cucumber, and onions.

We decided to try our hand at a vegetable garden this past February, since Arizona has not one, but TWO growing seasons. We have been rewarded for our hard work (well, Claudio's hard work), with beautiful produce that seems to just keep coming! Even with temperatures consistently hitting 100F or higher, our little garden continues to give and give. Gorgeous sunflowers, massive zucchini (recipe for zucchini bread and muffins coming soon!), plump eggplants (for eggplant parm, of course), and hundreds of tomatoes, are just a small selection of our spring collection. We are still waiting for our melons and cucumbers, which should be ready any day now! I can't wait until this fall, when we flip our garden over and plant leafy greens, such as lettuce, arugula, kale, and chard. It will be exciting for our Little Lucas to learn where food comes from, right in his own backyard. 

For whatever reason, homegrown food just tastes better!

With so many tomatoes, I had to get creative for the best way to use them up. As much as I adore Caprese Salad (tomato, mozzerella, basil, and olive oil), we were due for a bit of a switch-up.  This pasta dish is quick, easy, and delicious.  Maybe next year we will have to add asparagus to our garden project! 

Spring-time Penne

based on recipe from Giada De Laurentiis

serves 4 (or two hungry people who love leftovers!)

16oz penne pasta

1-2 cloves of garlic, crushed

1 bunch asparagus (approx. 1lb), trimmed and cut into 1.5" pieces

1 pint grape tomatoes

1/2 cup chicken broth

handful of basil - chopped

1 cup parmesan - grated

1. Cook pasta according to package direction (do not over cook! Soggy noodles are no fun). 

2. While pasta is cooking, heat EVOO in a large sautee pan. Add garlic and cook until fragrant, 1-2 minutes. Add asparagus, and sautee 2-3 minutes, until slightly soft. Add tomatoes and cook 2-3 minutes more, until some of the tomatoes just start to burst.  

3. Pour chicken broth over veggies bring to a simmer. Continue to cook until broth reduces by half, and more tomatoes have burst. Season with S&P.

4. Transfer pasta to sautee pan with veggies - toss to combine. Add some pasta water if dish seems too dry. Stir in cheese and basil. Garnish with more cheese and basil, if desired.  

The "How Come I Wasn't Invited" Burger

Born in Wisconsin, my husband and his friend created this burger one night when they were in grad school - and everyone who heard about it insisted that they make one for them too. We upgraded it slightly, by grinding our own beef and seeking out fancy buns, but the toppings always remain the same. No need for ketchup and mustard here.

4 - 5-6oz beef patties

5yr cheddar cheese

1 pineapple - peeled,cored, and sliced

1 poblano pepper- whole

1/2 red onion - cut into disks

4 sesame seed buns 

1. Season patties with salt and pepper. Preheat gas grill to med-high, or prepare charcoal grill (mesquite briquettes are fantastic for these burgers).

2. Grill onion rounds, pepper, and pineapple slices until golden. Slice pepper (keeping the seeds, if you like a little heat), and set ingredients aside while you cook the burger.

3. Grill burger. Add cheese slice after flipping the burger. Cook meat to an internal temperature of 155F for medium (it will rise to approx 160F while it rests). Make sure cheese has melted before removing from grill, closing grill lid if necessary, to speed up this process. Remove burgers from gill, and let rest, covered with foil, 5-10 minutes. This will ensure a nice, juicy burger.

4. To bun, add burger, cheese side up, and toppings in the following order: pineapple, onion, pepper. Enjoy with a delicious summer pilsner. 

Coffee-Break

Cinnamon-Sour Cream Coffee Cake
from Cheryl and Griffith Day's
'The Back in the Day Bakery Cookbook'

Need an amazing dessert to impress company or the in-laws? This coffee cake always comes out moist and delicious - it never lasts more than a couple of days in our house. Ground cardamom gives it a unique taste, making the cake feel extra special. 

For the Streusel 1/4 cup packed Light Brown Sugar 1/2 cup AP Flour 1 1/2 tsp Ground Cinnamon  1/4 tsp salt 3/4 cup Chopped Pecans 3 tbsp Unsalted Butter, cold and cut into cubes

For the Cake 2 1/2 cups Cake Flour (NOT self-rising) 2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp salt 1/4 tsp ground cardamom 3/4 cup unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 1 1/2 tsp vanilla extract 1 1/4 cup sour cream (NOT light or fat-free)

1. Preheat oven to 350F. Spray a 10" tube pan with PAM..
2. Prepare the streusel - Combine brown sugar, flour, cinnamon, salt, and pecans in a small bowl. Cut the butter into sugar mixture, until the crumbs are approx. pea-sized. Keep bowl of in freezer while you make the cake batter.
3. For the cake, whisk together flour, baking powder, baking soda, salt, and cardamom. Set aside.
4. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and sugar together, until light and fluffy. Add the eggs, one at a time. Add vanilla and sour cream - mix until just blended. Turn the mixer to low, and slowly add the dry ingredients to the butter mixture, in thirds. Mix until just combined and no streaks of flour are visible.
5. Scrape half of the batter into the prepared pan, spreading it evenly. Sprinkle with approx 3/4cup of the streusel mixture, then add remaining batter and top with remaining streusel.
6. Bake 50-60 minutes, until cake tester comes out clean. Let cook in the pan for 30min. Remove from pan (streusel-side up) and allow to cool completely on a wire-rack, before adding the glaze.

For the Glaze
Combine 3/4 cup confectioners' sugar with 3 tbsp of honey*, and 2 tbsp of water, in a small bowl. Use a form to drizzle the glaze over the cake.

Brew a big pot of your favourite coffee (or tea!), and enjoy!

*if honey is too thick, warm it in the microwave for 10-15 seconds.

Meatless Monday

Frittata with Potato and Swiss Chard

This makes for a lovely lunch or nice light supper. Served with a green salad, this easy Frittata has become one of our "Meatless-Monday" favourites, any day of the week. Although we love the slightly bitter taste of swiss chard, spinach would make a great substitution (use whatever veggies you have in your fridge). That's the beauty of the frittata - it's a blank canvas for thousands of delicious combinations.

Hubby loves this with a bit of hot sauce (Sriracha is his favourite), and I love it with ketchup.

1 shallot, finely diced 

1 clove garlic, minced

1/2 bunch swiss chard leaves (approx 6), washed and trimmed (optional: stems reserved and diced)

1 medium white or red potato, diced

8 eggs

1/4 milk or cream

1/2 - 1 cup parm reg cheese

S&P to taste

1. Heat some EVOO in a 10" non-stick, oven-proof skillet over medium. Sautée shallot and garlic until fragrant, 1-2 minutes. If using, add trimmed chard stems and sautée 2-3 minutes more. Add potato and cook until fork-tender, 10-12 minutes. Gently stir in chard leaves, and heat until slightly wilted.

2. Preheat oven to 425F. In a medium bowl, beat eggs, milk, cheese, salt and pepper. Stir into skillet with veggies, ensuring egg mixture covers the entire pan. As it cooks, gently run a spatula around the outside edge of the pan (as pictured below), allowing the raw egg from the centre to cook more evenly.

4. Once edges of frittata have set (4-6 minutes), place skillet in preheated oven. Cook 7-9 minutes, until centre has puffed and set (test with a sharp knife - when the knife comes out clean, the Frittata is done!). For a nice browned top, place frittata under broiler for 2-3 minutes (watch it closely - it can burn easily).

5. Slide frittata onto cutting board. Let cool for a few minutes before slicing like a pie. Makes great leftovers too!

    

Happy Valentine's Day!

M&M Cookies

Just because Hallmark decided to make February 14 the official day of lovey-dovey-mushiness, doesn't mean we can't have some fun with it. M&M's are always available in holiday colours, so this is a great cookie recipe no matter what time of the year it is. You can even go to M&M.com and have custom-coloured candies made, which would be great of wedding or baby showers, or even kids birthday parties.
The original recipe said to bake for 8-10 minutes - I found that this made for very soft and slightly under cooked cookies. My oven is "cool" and never holds the right temperature, so it took up to 14 minutes per batch. I recommend checking around 10 minutes, just to be on the safe-side. You want the cookies to be slightly brown around the edges, and still look soft in the centre.  

3/4 cups unsalted butter - at room temperature
1 cup light brown sugar
1/2 cup sugar
1 egg
1 egg yolk
2 tsp vanilla extract
2 cups + 2 tbsp all-purpose flour
1/2 tsp baking soda
1 tsp cornstarch
1/2 tsp salt
1 1/2 cup M&M candies (mini-m&ms work well too)
1/2 cup mini chocolate chips

1. Cream butter and sugars in mixer, fitted with paddle attachment. Add egg, egg yolk, and vanilla. Stir to combine.
2. In a medium bowl, whisk flour, baking soda, cornstarch, and salt. Gradually add the dry ingredients to the creamed butter, until dough just forms. Gently stir in chocolate chips and M&Ms. Place dough in fridge while you prep the pans and oven preheats.
3. Preheat oven to 325F. Cover three cookies sheets with parchment paper. Once oven has preheated, remove dough from fridge and drop spoonfuls onto cookie sheets (I use a small ice cream scoop for more uniform cookies). Bake, 10-14 minutes, until edges are slightly brown and centres appear slightly soft and puffy.

Enjoy!
xox

Best-Ever Eggplant Parmigiana

Eggplant Parmigiana

adapted from David Greco's recipe

Even eggplant haters (Dad, I'm talking to you) will love this take on Eggplant Parmigiana. Pre-fried breaded eggplant, layered with cheese and marinara, this dish is served more like a lasagna rather than the traditional eggplant slices with sauce - no need for a side of pasta either. Just a Caesar salad, crusty bread, and a fantastic bottle of  red wine. Perfect on a cold snowy night in Canada, or a cool-ish winter night by the fire in Arizona. 

It will feel like the first batch of eggplant takes FOREVER to brown, but don't be fooled by this for the remaining batches - they will fry very quickly and can burn easily if you aren't careful. If dishes aren't an issue for you, pull out two frying pans to fry double the eggplant in half the time.

2 eggplants (approx 1lb each), peeled and sliced 1/4" thick lengthwise

4 large egges

1 cup grated Pecorino Romano Cheese - divided

2 tbsp fresh flat-leaf parsley

S&P

2 cups AP Flour

3 cups Italian-seasoned dry breadcrumbs

2/3 cup vegetable oil

1/3 cup olive oil

4 cups tomato sauce (bottle marinara, or make your own - my recipe is listed below)

1 lb mozzarella, thinly sliced*

1 cup shredded, low-moisture mozzarella

1/2 cup Parmigiana-Reggiano Cheese

fresh basil to garnish 

*for mozzarella, low moisture is ideal. If using fresh, let the slices dry out, uncovered, in the fridge overnight, or on the counter for 30 minutes before using.

Prep the Eggplant:

1.  Beat eggs with 1 tbsp Pecorino, parsley, salt and pepper. Pour into a shallow dish (like a pie-plate). Put flour in another shallow dish or plate, and the bread crumbs in a third dish. 

2. Pre-heat oils in a large skillet (12" with straight sides is ideal) over medium heat. When oil begins to shimmer, proceed with eggplant.  

3. Coat both sides of the eggplant slices with flour, followed by egg mixture, then bread crumbs. Fry eggplant slices in batches, until golden brown on both sides, about 2-3 minutes per side. Transfer eggplant to a wire wrack to cool and drain.

Build the Parmigiana:

1. Preheat oven to 350F.

2. Spread some marinara sauce on the bottom of a 9x13 baking dish (or any dish you would use for lasagna). Add a layer of the pre-fried eggplant, covering the bottom of the dish. Add more sauce to cover, followed by 1/2 cup shredded mozzarella, 1/3 cup shredded Pecorino.  Continue to layer, eggplant, sauce, cheese (now using the fresh mozzarella too), until you reach the top of the dish. Top with sauce, fresh mozzarella, remaining Pecorino and Parm-Reg cheese.

3. Bake, 25-30 minutes, until top is lightly crisp. If you like a more brown top, place dish under broiler for 2-5 minutes (watch it closely so it doesn't burn). Let rest 10 minutes before slicing and serving.
As with most Italian dishes, this tastes fantastic the next day as leftovers.

Andrea's Marinara Sauce

1 med onion - diced

2-3 gloves garlic - finely diced

2 tbsp double concentrated tomato paste

1 cup red wine (one you would drink, so you can enjoy a glass or two while you cook)

1 16oz can diced tomatoes (look for no-salt added, if available)

1 16oz can pureed tomatoes

1 bay leaf

1/2 tsp each: dried basil, dried parsley, dried oregano OR 2 tsp Italian seasoning

S&P to taste 

1. Heat oil over medium heat. Saute onion with a pinch of salt, until soft and fragrant. Add garlic and sautee 2 minutes until fragrant.

2. Stir in tomato paste. Cook 1-2 minutes, until well incorporated into onions. Add wine. Stir to combine.

3. Add tomatoes and seasoning. Stir well. Let cook uncovered over med-low heat, 20-30 minutes, to allow flavours to combine. Remove bay-leaf before serving.

Happy New Year!

"WifeSaver"

Sunday Morning Brunch

from "Best of Bridge" cookbook

This breakfast casserole has been our traditional Christmas morning breakfast for as long as I can remember. My family enjoys it so much, we have started to have it on New Years Day, too. Filled with eggs, meat, cheese, and toast, this casserole has everything you need for a delicious, complete breakfast and can easily serve a crowd if necessary. 

Best put together the night before, the is the perfect breakfast for Christmas morning to throw in the oven while you open presents, or for any other Sunday in the year when you want to enjoy a quiet cup of coffee while the casserole bakes, before everyone else in the house wakes-up for their day.

16 slices white bread - crusts removed
16 slices Canadian bacon or ham
16 slices sharp cheddar cheese

6 eggs
1/2 tsp dried mustard
2 green onions - finely chopped
1/2 red pepper - finely chopped
2 tsp Worcestershire Sauce
3 cups whole milk
S&P

4 tbsp butter - cubed and cold
crushed cornflakes (enough to cover casserole)

1. Butter a 9x13" glass baking dish. Line the bottom of the dish with 8 pieces of bread. Top bread with bacon and cheese, then sandwich with additional 8 pieces of bread. Set aside.
2. In a large bowl (ideally with a pouring spout), beat together eggs, dried mustard, onion, pepper, Worcestershire Sauce, milk, S&P. Pour the mixture over the prepared "sandwiches" in glass dish. Cover and let stand 2 hours, preferably overnight.
3. Preheat  oven to 350F. Sprinkle top of casserole with crushed cornflakes and cubed butter. Bake, uncovered, for 1 hour. Let stand 10 minutes before slicing and serving. Serve with hot sauce (Hubby and Brother's favourite), and fresh fruit salad.

Countdown to Christmas: 1 Sleep!!!

Tourtière

-from Laura Calder's 'Dinner Chez Moi'

This is our family's traditional Christmas Eve dinner. It typically doesn't leave a lot of leftovers, which is perfect pre-Christmas, and is still special and show-stopping for a family holiday meal.
Originally a traditional French Canadian meal from Quebec, Tourtière is a type of meat pie, packed with belly-warming flavours. We typically have a nice, warm, homemade soup to start, and serve this pie with a side of peas and chili sauce. As a kid, Tourtiere was always a sign that Christmas had finally arrived, starting off our family celebrations the evening before Santa came to our house.

Merry Christmas!

1lb ground pork
1/2 lb ground veal, hare, or beef (we prefer beef)
1 large onion, minced
2 garlic cloves, chopped
1 tsp dried summer savory
pinch ground cloves
S&P to taste
6 tbsp fresh bread crumbs
1 recipe savory tart dough, divided in two disks (see below)
milk, for brushing

1. In a large sautée pan, bring 1/2 cup of water to a boil. Meanwhile, combine the ground pork, beef, onion, garlic, savory, cloves, S&P, in a large bowl. Stir mixture into water. Cover, and simmer until meat is cooked through and tender, approx. 20 minutes.
2. Stir breadcrumbs into meat mixture, and continue to cook, uncovered, until all liquid has evaporated. Taste for seasonings, adjust as necessary, and let cool completely.
3. Heat oven to 450F. Roll first dough disk out on a lightly floured surface, and gently press into pie plate. Spoon mixture into shell. Roll out second dough disk, and place on top of pie. Make 2 or 3 slits on top to allow steam to escape. Brush top with milk, for a golden crust.
4. Bake until pastry is crisp and golden, about 25 minutes. Serve warm or at room temperature (we prefer warm).

Savory Tart Dough:

2 1/4 cups flour
1/2 tsp salt
1 cup unsalted butter, cut into pieces
1/3 cup ice-cold water

1. Combine flour and salt in the bowl of a food processor. Pulse to combine. Add butter pieces, and pulse until mixture is crumbly, and butter is the size of small peas.  Slowly add the cold water through the feed-tube of the processor, and pules until dough just comes together into a ball.
2. Divide dough into 2 disks. Wrap in plastic, and chill at least 30 minutes before rolling out.

Countdown to Christmas: 2 Sleeps

Grandma's Cabbage Salad

I remember my Grandma bringing this every year to our house for Christmas dinner, and I would gobble it up! I nice cool side-dish for turkey dinner, this salad keeps well for up to a week so it's great for a make-ahead or as leftovers. The recipe below makes A LOT (at least 8-10 servings), so halving it might be a good option for a smaller dinner party.

1 head cabbage - shredded
2 carrots - grated
2 stalks of celery - diced
1/2 cup red or green onion - chopped
2 tsp celery seeds
S&P to taste

Dressing:
1 cup vinegar (I prefer cider)
1 cup granulated sugar
3 tbsp vegetable oil

1. Combine cabbage, carrots, celery, onion, celery seed and salt & pepper a large bowl.
2. In a small sauce pan, heat vinegar, sugar, and oil over medium heat, until sugar has completely dissolved. Pour over cabbage mixture, and stir well. Refrigerate overnight. Stir well before serving with a slotted spoon.

Countdown to Christmas: 3 Sleeps

Citrus Cranberry Sauce

Since I'm not a huge fan of gravy, my turkey-side of choice is cranberry sauce. I love the tartness of this sauce, and even spread it on my left-over turkey sandwiches. The addition of fresh ginger is optional, adding a complex yet subtle background flavour to this already delicious sauce.

Fresh cranberries really are best. Frozen may be used in a pinch (like when we can't find any fresh berries in Arizona for Canadian Thanksgiving), but the sauce will be a bit more liquid, as freezing the berries really effects the pectin. 

1 package fresh cranberries
1/2 cup sugar
1 orange - juiced and zested
1/3 cup orange juice
1 tsp fresh ginger (optional)
pinch of salt

1. Combine all ingredients in a small sauce pot. Heat over med-low heat, stirring occasionally, until cranberries begin to "pop" and break-down (approx. 10 minutes). Continue to cook until sauce reaches desired consistency - I like a few cranberries left whole, but if you prefer more of a puree texture, cook a bit longer.
2. Either serve immediately, or refrigerate up to 3 weeks and serve cold.

Countdown to Christmas: 4 Sleeps

Mom's Holiday Sweet Potatoes

(aka Sweet Potato Puff) 

A nice change from the traditional marshmallow-sweet potato side, this dish is creamy, colourful and jammed with delicious flavours. It has always been on our holiday table, and I find myself making double the recipe each year to ensure there are some leftovers. It's great for the holidays, since you can make it ahead of time, and just warm it up in the oven before serving (at whatever temperature the oven may be set to for other items).

This is one of the many dishes that I haven't had a chance to take a picture of, as it is usually devoured shortly after hitting the table! 

2 cups cooked mashed sweet pot

2 tbsp heavy cream (milk or half-and-half work well too, but it's the holidays...go for the cream!)
2 tbsp melted butter
1/4 tsp paprika (smoked adds an interesting flavour, if you have it)
salt - to taste

Topping:
1/2 cup brown sugar
1/4 cup butter
approx 1 cup pecan halves

1. Combine potatoes, cream, butter, paprika and salt. Spread into a greased casserole or other shallow dish.
2. For the topping, melt the butter and brown sugar over low heat, until butter has just barely melted.  Spread topping over potatoes, and cover with pecan halves.
3. Keep refrigerated until ready to reheat. When ready to serve, reheat at any temperature until the top has melted and is bubbling.

Countdown to Christmas: 5 Sleeps

Swirl Cookies

Peppermint and Cinnamon 

- from Heather Baird's 'SprinkleBakes'

Although these cookies have a lot of steps, they really are quite easy to make (and the look fantastic!). For Christmas, I make two batches and stick to the traditional red and green colouring, but the rest of the year I have fun with various extracts and colourings. The biggest hit has been chocolate-hazelnut extract, with a brown centre swirl and chocolate sprinkles on the edges. 

These cookies can also be made up to three months before the holidays, and kept frozen until you're ready to do your Christmas baking. Just thaw in the fridge over night, slice, bake, and enjoy!

2 cups All Purpose flour

1/4 tsp baking powder

1/4 tsp salt

2/3 cup confectioners' sugar

1/4 cup granulated sugar

1 1/2 cups butter - kept very cold, cut into pieces (2 1/2 sticks)

1 tsp vanilla extract

2-3 tbsp cold water

1/2 tsp clear flavouring extract (for Christmas, I used peppermint in one batch, and cinnamon in the other)

1/2 tsp gel food colouring

1 1/2 cups round sprinkles

1. In the bowl of a food processor, combine flour, baking powder, salt, and sugars. Pulse to mix. Add the cold butter, and pulse until the mixture has a crumbly consistency.

2. Add the vanilla extract and process until a ball forms (add water if necessary - be patient, it will come together!).

3. Divide the dough in half. Return one half to the food processor, add flavour extract and gel food colouring. Process until colour is just incorporated.

4. Roll out each portion of dough between two sheets of waxed paper. Form a rectangle, about 12x8", 1/8" thick. Refrigerate rolled-out dough at least 2 hours, until firm.

5. Peel off top sheet of waxed paper from both pieces of dough. Lightly coat the vanilla dough with water. Sandwich the dough, and gently press the two pieces together. Remove the remaining waxed paper, and trim the edges of the dough to make it square.

6. When the dough is pliable but still firm, and with the vanilla side on the bottom, roll it up from the long side, to form a roll (like a jelly roll). If the dough begins to crack, gently pinch any tears together as they happen, and continue to roll. 

7. Pour sprinkles in a shallow dish. Roll the dough log in the sprinkles, until it is completely coated. Wrap log in plastic wrap, and refrigerate until firm, at least 3 hours.

8. Preheat oven to 325F. Line 2 baking sheets with parchment paper. Slice dough into 1/4" thick cookies. Bake 15-17, until bottoms and edges are just slightly brown.

Countdown to Christmas: 6 Sleeps

Tomato Crostini with Whipped Feta

 - from Ina Garten's 'Barefoot Contessa Foolproof'

What I love about this recipe is that I can make all of the components in advance, and simply assemble them just before our party guests arrive. The heirloom tomatoes add a beautiful burst of colour to the plate, and the simple flavours are fresh and delicious. I made these for our holiday party this year, and will definitely be making them again!

6oz feta, crumbled

2oz cream cheese - at room temperature

2/3 olive oil (EVOO) - divided

2 tbsp lemon juice

S&P

2 tbsp minced shallot

2 tsp minced garlic (approx 2 cloves)

2 tbsp red wine vinegar

2lbs ripe baby heirloom or cherry tomatoes - diced

fresh basil - julienned

1 -2 baguette, sliced diagonally, toasted (425F 6-8min)

2 tbsp pine nuts - toasted (optional)

1. Combine feta and cream cheese in a food processor. Pulse until cheese are mixed. Add 1/3 cup olive oil, the lemon juice, salt and pepper. Remember, the feta is quite salty, so season with caution. Process until smooth.

2. Up to one hour before serving, combine tomatoes with shallots, garlic, and vinegar in a medium bowl. Let sit, at least 5 minutes. Add remaining 1/3 cup olive oil, S&P. Stir gently to combine.

3. To assemble, spread each slice of bread with whipped feta. Top with tomatoes and basil. Garish with pine nuts, if desired. 

Countdown to Christmas: 7 Sleeps

Turkey Brine (x2)

-from foodnetwork.com

We discovered turkey brine's a few years ago, and our holiday birds will never be the same.  From the basic salt-sugar brine which helps to keep the bird moist, to flavourful salty concoctions that add a new and exciting flavour to the sometimes boring turkey, brining is a simple step that only requires a bit of planning. You can brine your thawed turkey for anywhere from 12-48 hours - just remember to rinse your bird before popping it into the oven (or, into the smoker or BBQ!)

Each recipe is for one turkey, thawed, approx 10-15lbs. If you don't have a massive pot that your bird will fit into, Home Depot sells big utility buckets with a lid of $5-$10. For easy clean-up, we sometimes line the bucket with a large plastic bag (brining bag or other) and pour the brine in. We have used these on small chickens before, which we then BBQed "Beer-Butt-Style".

Orange-Tea-Bourbon  Brine Zest (in wide strips) & juice of 5 oranges 2 cups Kosher salt 1 cup sugar 12 black tea bags 4 bay leaves 6 cloves 12 peppercorns 1 cup bourbon (or cheap whiskey) 2 quarts water

Lemon-Juniper Brine 2 cups Kosher salt 1 1/2 cups packed brown sugar 2 tbsp juniper berries 1 tbsp peppercorn 3 bay leaves zest of one lemon, in wide strips

1. Fill a large pot with above ingredients (not the turkey!). Bring to a boil, and simmer 10 minutes. Add 4 quarts of cold water (or many ice cubes) and let cool.
2. Rinse turkey under cold water, and pat dry. Add turkey to brine, and add water, if necessary, to cover bird. Refrigerate overnight, or up to 48 hours (if you're anywhere but Arizona, where it's cold and snowy, you can keep the brining bird in the cold garage or on an outdoor patio - just be sure to have a good cover for your container)
3. Remove turkey from brine. Rinse well and pat dry (we forgot to rinse our bird last year - it was SUPER salty, so don't forget this very important step!). Cook turkey however you feel comfortable - roasted, BBQ, rotisserie, smoked - until a thermometer inserted into the thigh reads 165F. Let bird rest up to 30 minutes before carving.

Countdown to Christmas: 8 Sleeps

Mom's Dinner Rolls

Of all the wonderful food I find on our holiday table each year, these homemade rolls are what really say "Christmas Feast!" to me (or Easter, or Thanksgiving, or even Sunday night dinner). I remember as a kid, helping my Mom shape the dough into clovers, and my brother and I fighting over the coveted FIVE leaf clover roll! A bread-machine makes quick and easy work of the dough preparation, and allowing the dough to rise 2-3 hours rather than the recipes suggested one hour, will reward you with light, fluffy, and delicious dinner rolls for your Christmas dinner!

1 1/3 cups milk (skim or other)

1 1/4 tsp salt

2 tbsp granulated sugar

2 tbsp unsalted butter - cubed

3 1/4 cups bread flour (all purpose may be substituted in a pinch)

1 1/4 tsp bread machine yeast

1. Measure ingredients into bread-machine baking pan, in the order they appear above. Place pan in bread-machine, and set to "dough-cycle".

2. Once cycle is complete, remove dough to a lightly-floured surface and let rest 10-15 minutes.

3. Lightly grease each cup of a muffin pan. Divide dough into 12 pieces, then each piece into three. Roll into balls, and place 3 in each muffin cup. Cover with a tea-towel and let rise in a warm place for 2-3 hours, until buns have doubled in volume.

4. Preheat oven to 375F. Bake buns 15-20 minutes, until golden brown. While buns are still warm, brush with melted butter.

Countdown to Christmas: 9 Sleeps

Holiday Punch

A great staple to have for parties, I leave my punch "virgin" (without alcohol), and leave out various bottles of liquor for people to add their own Christmas spirit (gin is always a favourite). A quick and easy drink to serve to a crowd.

I must admit, in the chaos leading up to our holiday party this year, I forgot to take a picture! You'll have to trust me - this punch is a beautiful pink colour, and the addition of an ice ring filled with orange slices and cranberries really makes it look festive!

1 can citrus juice concentrate, melted (5-alive is best, lemonade works well too)

1 can fruit juice concentrate, melted

2-2L bottles ginger ale

1. In a large punch bowl, combine all ingredients just before party. Gently stir to combine.

2. Add ice ring, just before serving. An ice ring will take much longer to melt, so your punch will not become too watery and stay colder, longer.

For Ice Ring:

1 orange, sliced

1 cup fresh cranberries

water

1. Layer a few cranberries in the bottom of a bundt pan. Top with orange slices. Add just enough water to cover the orange slices (cranberries float, so don't add too much water!). Freeze first layer.
2. Add more orange slices and cranberries, and top with more water. Freeze again.
3. If desired, add more water for a third layer of ice.
4. Pop out of bundt-pan* and add to punch just before serving.

*If you have a silicon bundt-pan, it will make your life a million times easier - just pop out the ring right before serving. If not, line a metal pan with plastic wrap, to help pull the ice from the pan when ready.

Countdown to Christmas: 10 Sleeps

Cake Batter Rice Krispie Squares

Ever since I was a kid, I've loved Rice Krispie Squares. I didn't think it was possible to improve on the classic square recipe, until I came across these - the addition of dried cake-mix adds a delicious background of sweet vanilla flavour that I can't resist. It may be simple, it may  be childish and old fashioned, but I can't get enough of these delicious sticky squares!

3tbsp butter
1 package mini-marshmallows (approx 10oz)
1 tsp vanilla extract
5-6 cups Rice Krispies cereal
1/3 cup boxed vanilla cake mix
sprinkles!

1. Grease a 13x9 pan with butter. Set aside.
2. Melt butter in a large, non-stick pot. Add marshmallows, and stir over medium heat until completely melted. Remove pot from heat and stir in vanilla extract.
3. Add cereal, cake mix, and sprinkles to marshmallows. Stir well to combine. Transfer mixture to prepared pan. If desired, top with more sprinkles. Let set at least 1 hour before serving (if you can wait that long!).