Friday, 29 April 2016

Jarlsberg Corn Muffins w/ Nut Pesto

carbs and i get along well, maybe too well?
you could say that we just get each other.
  
you know what other food i get along great with?
delicious, savoury, cheese & cornbread muffins.  
i'm a sucker for cornbread, i have a weakness for cheese, which means i've got myself into a pickle with these aforementioned cornbread and cheese muffins.


obviously my affection for cheese doesn't go un-noticed {i like to think it's my constant/excessive talking about it} because my friends at Jarlsberg were kind enough to supply me with some delicious products to keep me going strong and to make and remake their delicious muffin recipe.
thanks team.  cheese party at my house?
#fridaynightsaremeantforcheeseandwine




Jarlsberg Corn Muffins w/ nut pesto

ingredients:
1/2 cup Jarlsberg cheese
2 eggs
1 cup milk
1 cup all-purpose flour
1 tablespoon sugar
1 1/3 cups cornmeal
3 teaspoons baking powder
dash of salt
4 tablespoons butter, softened


nut pesto
1/4 cup chopped fresh flat-leaf parsley
5 tablespoons olive oil
1 clove garlic
1/2 cup chopped walnuts
1/2 cup chopped cashew nuts



method:
preheat oven to 425F.  
whisk together eggs and milk.  in a separate bowl, mix flour, cornmeal, butter, baking powder, sugar and salt.  combine all ingredients ad stir well.  spoon into paper muffin cups.  cut the jarlsberg cheese and press down into the centre of the mixture in each muffin cup. 
bake for 15 minutes. 
meanwhile, to make the pesto, combine all ingredients in a blender and pulse until coarsely chopped. serve with baked muffins and enjoy.


disclaimer:  jarlsberg provided me with the product, but all opinions are my own.

recipe courtesy: jarlsberg

Tuesday, 12 April 2016

Homemade Sourdough Croutons



it's common knowledge that when it comes to eating caesar salad, the best part is the parmesan cheese (in excess) and the crunchy, garlicky croutons (also in excess)


for dinner tonight i decided to make use of some bargain bakery stale sourdough bread and make my own croutons to accompany our weekly dose of greens.


fact:  making homemade croutons will..
impress your children.
and husband.
and yourself.
you should do it.







Homemade Sourdough Croutons


ingredients:
1/2 loaf sourdough bread, cubed into bite size pieces
2 tablespoons olive oil
1 tablespoon melted butter
1 tablespoon parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
sea salt & pepper to taste

method:
preheat oven 350F
in a small bowl whisk together olive oil, butter, parmesan cheese, garlic powder, parsley and salt & pepper.
in large bowl add cubed bread.  drizzle olive oil mixture overtop, tossing to coat.
spread the croutons on a large rimmed baking sheet and bake for 15-20 minutes or until golden brown and crunchy.

serve with your favourite salad.

Monday, 11 April 2016

herbed roasted lamb chops w/ white bean & rosemary ragout



sunday family dinners are a wonderful thing.
perhaps my favourite thing in all honesty.
it's true.


and, even more so, when it follows a wonderful, friend-filled brunch.
#sundayfunday  
yesterday, my dad invited me over for an incredible meal.
herb roasted lamb w/ a white bean & rosemary ragout and roasted squash.  fancy right?  i know.

i managed to convince him to let me plate it, take a ridiculous amount of photos and feature the delicious dish right here.  i mean its not everyday you can use the words lamb, ragout, and dinner in the same sentence.  right?
in fact, i can honestly say i've never cooked lamb before.  but now, well, all doors are open and i'm about to give it all of got.


okay, back to the dish, my dad has made this dinner multiple times, but never once for me if you can believe it.  the girl that loves food way too much.  the girl that thinks about dinner while she's eating lunch.  yah, that girl.
this recipe was passed down to him by his good golfing buddy, after he made it for him, and now it graces this very page of my little humble blog.


thanks dad for a wonderful dinner, great conversation and letting me show off your handy kitchen skills.  xo.


Herb Roasted Lamb Chops w/ White Bean & Rosemary Ragout


ingredients:
6 tablespoons reduced-sodium soy sauce
2 tablespoons dijon mustard
2 tablespoons worcestershire sauce
2 tablespoons vegetable oil
1 teaspoon freshly gourd black pepper, or to taste
2 tablespoons rosemary, chopped
4 teaspoons thyme, chopped
4 teaspoons sage, chopped 16 double lamb chops (rib or loin) frenched
1 3/4 cup cannellini beans, drained, juices reserved
1 tablespoon demi-glace concentrate
1 teaspoon lemon zest
salt & freshly ground pepper to taste


method:
combine the soy sauce, mustard, worcestershire sauce, vegetable oil, 1 teaspoon pepper, 1 tablespoon rosemary, and the thyme and sage in a zipper-lock bag; add the lamb.  squeeze out the air and seal the bag; turn to coat the lamb with the marinade ingredients.  refrigerate for 30 minutes.
while the lamb is maintain, prepare the white bean ragout.  combine the cannelloni beans, 1/2 cup of their reserved juices, 1 tablespoon rosemary, the demi-glace concentrate, and the lemon zest in a saucepan.
bring the mixture to a simmer, stirring constantly.  reduce the heat to medium low and continue to simmer the ragout for 10 minutes, stirring occasionally.  if the ragout becomes too thick, add 2 to 3 tablespoons of the reserved juices from the beans to restore consistency.  keep warm.
spray the broiler rack with non-stick cooking spray; preheat the broiler.
remove the lamb chops from the marinade.  discard the marinade and brush off any excess herbs that may have stuck to the lamb.  be sure to wipe any excess marinade off the bones or else they will burn under the broiler.  season the chops with salt and pepper.
broil the lamb chops 5 inches from the heat until done to taste, 2-3 minutes on each side for medium.
spoon about 1/4 cup of the white bean ragout onto a warm plate and nestle 2 of the lamb chops in the sauce.

serves 8

courtesy:  gourmet meals in minutes

The Lake House


on sundays, we brunch #fact



in fact, i can think of no better way to start a sunday than brunch with some of my favourite girls while over looking the lake.


this months date was my pick and i jumped at the chance to go to the Lake House.  Gorgeous views overlooking lake bonavista (my former stomping grounds) and delicious food.  it was a solid choice.
#pattingmyselfontheback


as always the conversation was great, time flew by way too quickly and i'm already looking forward to our next one.  
which just so happens to be at the lake house.  yes, it's that good. we've made the executive decision to hold all future brunches here.  and i've made the executive decision that i'm going to order the salmon every time and request a take out container of the ever-delicious citrus hollandaise sauce.
maybe we should just brunch every sunday?  seems reasonable right?






wild boar citrus sausage & bison brisket |  grilled polenta, poached egg, corn & bell pepper hash, tomato ragout & herbed sour cream



seared smoked salmon sandwich |  pain du last, horseradish cream cheese, poached egg, citrus hollandaise, artisan lettuce, caper herb vinaigrette


lake house eggs benendict |  poached eggs, country ham, applewood smoked cheddar, hollandaise sauce, herb roast potatoes



chinook honey roasted granola |  wheat free oat, nuts, liberte lemon yogurt, strawberry jam

Saturday, 9 April 2016

Honey-Sriracha Carrot Fries


one of my favourite flavour combinations is honey & sriracha.
i find they balance each other out beautifully.
sweet & spicy.
and they taste especially good on chicken wings...but most things taste good on chicken wings.

given that i'm bound for mexico in a week and a half i decided that it's probably best not to eat a pound of wings for dinner, so i opted to take my honey-sriracha concoction and roast up some carrots 'french fry' style.
not wings, but still delicious, and a new go-to side dish.


Honey-Sriracha Carrot Fries

ingredients:
1lb carrots, peeled & cut into sticks 
2 tablespoons honey
2 tablespoons oil
1/2 tablespoon sriracha (or more depending on heat tolerance)
sea salt & pepper to taste

method:
preheat oven to 400F.    lightly spray a rimmed baking sheet with nonstick spray..
in large bowl whisk together honey, oil, sriracha, salt & pepper.  
add in carrots tossing to coat evenly.
place carrots on prepared baking sheet and roast for 35-40 minutes, until browned in spots and tender.
remove from heat and drizzle with more honey if desired.
enjoy.



Friday, 8 April 2016

Copycat Starbucks Lemon Loaf


i did it.  
it only took me 3, okay maybe 4 months.
but the copycat starbucks lemon loaf that i promised my best friend, has finally been baked and glazed in all it's glory.

B is the only other person i know that adores lemon loaf like i do.  it takes like springtime & smells heavenly, so why it took me so long....no clue.

in any fact.  it's done.  my house smells amazing.  and now i just have to try not to eat it before she gets here.
xo.



Lemon Loaf

ingredients:
1 1/2 cups all-purpose flour
1 (99g) pkg lemon instant pudding mix
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
3/4 cup vanilla greek yogurt
1/2 cup butter, melted and cooled
1/3 cup lemon juice
2 teaspoons lemon extract
zest of 1 lemon

glaze:
2 cups confectioners sugar
4 tablespoon lemon juice
1 teaspoon lemon extract

method:
preheat oven to 350F.  spray 9x5-inch baking pan with non-stick spray and set aside
in large mixing bowl whisk together flour, instant pudding mix, baking soda, baking powder, and salt.  set aside.
in the bowl of a large electric mixer beat together the eggs and sugar.  add in the yogurt, butter, lemon juice, lemon extract and lemon zest.  mixing to combine.  
fold in flour mixture until just combined.
bake for approximately 55 minutes or until toothpick inserted in the centre comes out clean.
allow to cool in the pan for 10 minutes before turning onto a baking rack to cool completely.

to make glaze:  whisk together all ingredients until combined.  pour over cooled loaf.  allow glaze to harden before slicing.
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