Thai Red Curry Prawns

Last night we made Thai Red Curry Prawns, served on Thai Jasmine Rice.

Red Curry Prawns
1 Tbsp. Sesame Oil
15 Medium Prawns, peeled and deveind
1 Medium Onion, julienned
1 Celery Stalk, julienned
1 Large Carrot, julienned
5 small Peppers, sliced
1 Tbsp. Peanuts, crushed
1 Tsp. Basil, chopped fine

Red Curry Sauce

1/2 can Coconut Milk
2 Tbsp.Lemongrass, diced fine
1 Small Onion, diced fine 
1 Small piece of ginger, peeled and grated
1 Garlic Clove
1 Tbsp. Sugar
1 Tbsp. Lime Juice1 Tbsp. Red Chili Paste
1 Tbsp. Fish Sauce

1 Tsp. Cumin
1 Tsp. Coriander



Combine Red Curry Sauce ingredients together in a food processor, pulse to combine. Set aside. In a dutch oven, heat 1 Tbsp. Sesame Seed Oil. Add Onion, Celery, Carrot, Pepper, cook until tender. Add Red Curry Sauce and bring to a simmer.  Add prawns and cook through. Add Peanuts and Basil.  Serve over rice.

Welcome to...Thailand! Cashew Chicken

Last night on the first night of our Thailand adventure, we made cashew chicken.  We served the dish with Thai Jasmine Rice.

Cashew Chicken
1 Tbsp. Oil
3 Large Chicken Thighs, cut into small squares
1 Onion, diced
1 Garlic Clove, diced
1 Tbsp. Ginger, diced fine
4 small Sweet Pepper, diced
1/4 cup Cashews
1 Tbsp. Soya Sauce
1 Tsp. Fish Sauce
1 Tbsp. Cilantro, chopped fine

Heat 1 Tbsp. Oil in large frying pan or wok. Add chicken, cook through.  Add Onion, garlic and ginger, cook until just tender. Add peppers, cashews, soya sauce and fish sauce, saute for 3-5 minutes, add cilantro.  Serve on Rice.

Last Day of Italy....Bruschetta Top Sirloin

Friday night marked the last night of Italy.  We made grilled top sirloin with a bruschetta topping.  It was a great lighter Italian meal full of flavour.

Bruschetta
1 Large Tomato, diced
1 small Red Onion, diced fine
1 Garlic Clove, diced fine
1 Tsp. Fresh Basil, chopped
1 Tbsp. Olive Oil
1 Tsp. Balsamic Vinegar
1 Tbsp. Parmesan Cheese, grated fine
Salt and Pepper to taste

1 Large Top Sirloin
1 Tbsp. Dried Italian Seasoning
1 Tsp. Dried Red Pepper Flakes
1 Tbsp. Olive Oil

Marinate Sirloin in 1 Tbsp. Olive Oil mixed with Italian Seasoning and Red Pepper Flakes. To make Bruschetta dice tomato, onion and garlic, mix together with basil, olive oil, balsamic vinegar, cheese, salt and pepper. Set Aside. Preheat BBQ to 450 degrees Fahrenheit. Place steak on grill and cook as desired (we cooked to medium well).  Remove steak from grill and allow to rest.  Cut steak into strips and top with Bruschetta mixture.

Italian Caesar Salad

On Thursday Night we made a classic Caesar salad.  I choose not to use raw egg in my dressing, as I don't feel it is necessary to get a great taste.

Dressing
1 Garlic Clove, diced fine
2 Tbsp. Mayonnaise
1 Tsp. Dijon Mustard
1 Tsp. Anchovy Paste
2 Tbsp. Olive Oil
2 Tbsp. Parmesan Cheese, finely grated
Pepper to taste

1 Head Romaine Lettuce
Half a Cup Croutons
Parmesan Cheese for Serving

To make dressing, finely dice garlic and add into bowl, mix in mayonnaise, mustard, anchovy paste and  Olive Oil.  Mix in 2 Tbsp of finely grated Parmesan cheese. Add pepper to taste. Clean one head of Romaine Lettuce and roughly chop.  Toss Lettuce in dressing, add croutons and top with grated Parmesan.

Italian Sausage and Roasted Vegetables

Last night we made roasted vegetables with spicy Italian sausage. Since we have been having beautiful weather lately we decided to BBQ the sausage and vegetables, as there is nothing better than vegetables and sausage over an open flame. After cooking the vegetables and sausage was tossed in a dressing to coat and served with homemade Focaccia Bread.

Italian Sausage & Roasted Vegetables
(makes 4 servings)
6 Spicy Italian Sausages
2 Zucchini, sliced length-wise and in half
1 Red Onion, sliced into thick rings
1 Green Pepper, chopped into large slices

Dressing
4 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Fresh Basil, Chopped
1 Tbsp. Fresh Oregano, Chopped
1/4 of a Roasted Red Pepper, Chopped fine
1 Tsp. of the Brine from the Jar of Roasted Red Pepper
1 Tbsp. Garlic Vinegar
1/4 Tsp. Pepper
1/4 Tsp. Celery Salt

Preheat BBQ to 450 degrees Fahrenheit. Place oiled sausages on grill and cook for 15 minutes rotating frequently. Place oiled vegetables on grill for 3 minutes per side.  Remove sausage and vegetables from grill and toss in dressing. Serve Hot.

Italian Lasagne

Last night we had Lasagne.  Lasagne is one of my husband's all time favorite Italian dishes.  I have made homemade lasagne for years, I have tired a few changes over the years but this is the variation that I make most often.

Lasagne
(makes 4 servings)


Pasta Dough
1 cup flour
1 Egg
2 Tbsp. Olive Oil
2 Tbsp. Water

Sauce
1 Tbsp. Olive Oil
2/3 Lbs. Ground Beef
1 Onion
1 Large Garlic Clove
1 Celery Stick
1 Carrot Stick
1 Can Tomato Paste
1 Large Can Whole Tomatoes
1 Tbsp. Fresh Oregano
1Tbsp. Fresh Basil
Salt & Pepper

1/2 Cup Ricotta Cheese
1/2 Bunch of Spinach, shredded
Salt/Pepper
1/2 Cup Mozzarella Cheese, Grated

For the pasta, combine flour, egg, olive oil and water.  Form into a ball. Cover and let dough rest for 30 minutes. Flour a cutting board and pasta roller.  Divide dough into two pieces. Let once piece remain covered until ready to use. Flour the first piece of dough and roll through the pasta roll, continue rolling until thin (I rolled to "5" on my pasta roller).  Repeat with second piece of dough.  Cut dough into long strips.  Bring a large pot of water to a boil.  Add salt and olive oil to pot.  Add noodles and cook until tender. Drain well. Lie flat to dry.

For the sauce, heat 1 tbsp oil in large pot, add ground beef and cook until brown.  Remove beef from pan and set aside. Without cleaning pot, add onion, garlic, celery and carrot and cook until tender.  Stir in 1 can of tomato paste.  Using your hands one at a time squish whole tomatoes from can into the pot.  Add herbs and salt and pepper to taste.  Allow to simmer for at least 1 hour before using an immersion blender to blend smooth. Add cooked beef back into sauce and allow to simmer over a low heat for 1/2 hour.

Mix 1/2 cup of Ricotta Cheese and Spinach with salt and pepper. Set aside. 

Preheat oven to 350 degrees Fahrenheit.  In an 8" x 8" pan, lightly oil the bottom of pan.  Place one layer of noodles on bottom of pan.  Spread half of the ricotta mixture on top of noodles. Ladle tomato and beef sauce over ricotta, top with 1/8 cup of Mozzarella Cheese. Layer remaining noodles on top of Mozzarella cheese and then repeat the process, layering the ricotta mixture, then the sauce and finally the remaining mozzarella cheese. Bake in oven for 35-40 minutes or until cheese is golden and bubbling. Allow to sit for 5 minutes prior to cutting and serving.

Spinach and Ricotta Ravioli

On Monday Night we made Spinach and Ricotta Ravioli for dinner, with a beautiful white sauce.  Although time consuming to make, these ravioli were a hit.

Ravioli
(makes 4 servings)

Pasta Dough
1 cup flour
1 Egg
2 Tbsp. Olive Oil
2 Tbsp. Water

Filling
1 Bunch of Spinach, Chopped Fine
1 Cup of Ricotta
Salt
Pepper

Sauce
1 Tbsp. Butter
2 Tbsp. Flour
1 Cup Milk
1/4 Cup Parmesan Cheese
Pepper 

For the filling, mix Ricotta with Spinach, Salt and Pepper, set aside. For the pasta, combine flour, egg, olive oil and water.  Form into a ball. Cover and let dough rest for 30 minutes. Flour a cutting board and pasta roller.  Divide dough into two pieces. Let once piece remain covered until ready to use. Flour the first piece of dough and roll through the pasta roll, continue rolling until thin (I rolled to "5" on my pasta roller).  Repeat with second piece of dough.  Cut dough into 2" squares.  Place a small ball of filling on a square of dough. Wet your finger and wet the edges of the dough. Place a second square on top of the bottom square and filling and firmly press the edges to seal the ravioli.  Use a fork to pinch the edges.  Bring a large pot of water to a boil.  Add salt and olive oil to pot.  Add ravioli and cook until tender. Drain well.

For the sauce, melt butter over medium low heat. Add flour and mix until combined. Slowly whisk in the milk. Once thickened add cheese and mix until smooth.  Season with pepper.

Pour sauce over ravioli. Garnish with Oregano and Pepper.

Spaghetti and Meatballs

On Sunday Night we had Spaghetti and Meatballs. The sauce for the meatballs was cooked all day and the meatballs were added towards the end.  The pasta was made from scratch. All pasta made this week will be made with the same base, just different attachments on the pasta roller.

Spaghetti and Meatballs
(makes 4 servings)

Pasta Sauce
1 Tbsp. Olive Oil
1 Onion
1 Large Garlic Clove
1 Celery Stick
1 Carrot Stick
1 Can Tomato Paste
1 Large Can Whole Tomatoes
1 Tbsp. Fresh Oregano
1Tbsp. Fresh Basil
Salt
Pepper

Meatballs
1 pound ground beef
1 egg
1/4 cup bread crumbs
1 Tbsp. Oregano
1 Tbsp. Basil
Salt
Pepper
1 Tbsp. Oil

Pasta Dough
1 cup flour
1 Egg
2 Tbsp. Olive Oil
2 Tbsp. Water

First make the sauce as it will need to simmer for a few hours at least, all day is better.  Heat 1 Tbsp. Olive Oil in large pot.  Add onion, garlic, celery and carrot and cook until tender.  Stir in 1 can of tomato paste.  Using your hands one at a time squish whole tomatoes from can into the pot.  Add herbs and salt and pepper to taste.  Allow to simmer for at least 1 hour before using an immersion blender to blend smooth. Once smooth allow to simmer at low heat for at least 3 hours, but all day if possible.

For the meatballs, combine, ground beef, egg, bread crumbs and herbs and mix until well blended. Using your hands form into large sized meatballs.  Set aside in the refrigerator for at least 30 min. to firm. To cook, preheat oven to 350 degrees Fahrenheit. Heat 1 Tbsp. oil in large frying pan. Place meatballs in frying pan and brown on all sides. Place frying pan in oven to cook meatballs through (20 minutes).  Remove meatballs from frying pan and place meatballs into the sauce and allow to simmer in the sauce while you make the pasta.

For the pasta, combine flour, egg, olive oil and water.  Form into a ball. Cover and let dough rest for 30 minutes. Flour a cutting board and pasta roller.  Divide dough into two pieces. Let once piece remain covered until ready to use. Flour the first piece of dough and roll through the pasta roll, continue rolling until thin (I rolled to "5" on my pasta roller), add spaghetti attachment to roller and roll through, to make the spaghetti noodles.  Repeat with second piece of dough.  Bring a large pot of water to a boil.  Add salt and olive oil to pot.  Add spaghetti and cook until tender, approximately 3-5 minutes. Drain well.  Serve sauce and meatballs on spaghetti.

Welcome to....Italy! Chicken Parmensan

We are now starting our third week and this week's blind pick was Italy! I will admit that this week was much easier to plan as little research was needed as we have often in the past cooked Italian food.  We decided to start the week off with Chicken Parmesan, one of my personal favorites.

Chicken Parmesan
(makes 4 Servings)
2 Tbsp. Oil
4 Boneless Skinless Chicken Breasts
1/4 Cup Parmesan Cheese, finely grated
1/2 Cup Bread Crumbs
1/2 Cup Flour
1 Egg
2 Tbsp. Milk
Salt/Pepper
4 Slices of Mozzarella Cheese

Sauce
1 Tbsp. Olive Oil
1 Onion
1 Large Garlic Clove
1 Celery Stick
1 Carrot Stick
1 Can Tomato Paste
1 Large Can Whole Tomatoes
1 Tbsp. Fresh Oregano
1Tbsp. Fresh Basil
Salt`Pepper

First make the sauce as it will need to simmer for a few hours at least, all day is better.  Heat 1 Tbsp. Olive Oil in large pot.  Add onion, garlic, celery and carrot and cook until tender.  Stir in 1 can of tomato paste.  Using your hands one at a time squish whole tomatoes from can into the pot.  Add herbs and salt and pepper to taste.  Allow to simmer for at least 1 hour before using an immersion blender to blend smooth. Once smooth allow to simmer at low heat for at least 3 hours, but all day if possible.

For the chicken, place one chicken breast at a time between two pieces of plastic wrap, using a rolling pin, pound the chicken into a thin cutlet.  Repeat with each chicken breast. Set Aside. Set three bowls up on the counter side by side. In the first bowl mix the flour with salt and pepper. In the second bowl mix one egg with two tbsp. of milk.  In the third bowl mix the bread crumbs with the Parmesan cheese and salt and pepper. Heat cast iron pan with 2 Tbsp. of Oil over medium heat.  Dredge the chicken in the flour mixture to coat, then dredge in the egg and milk mixture and then in the bread crumbs and Parmesan cheese mixture.  Place coated chicken breast in cast iron pan. Repeat with each chicken breast.  Cook chicken until golden brown on one side, flip chicken and then continue to cook the second side until golden brown and cooked through.  Spoon tomato sauce over each chicken breast and then place 1 slice of mozzarella cheese on each chicken breast, place cast iron pan under broiler to melt mozzarella cheese. Serve hot.

Last Day of New Zealand...Cottage Pie

For the last night of New Zealand we made cottage pie. Influenced by New Zealand's UK roots, cottage pie is a hearty meal full of flavour.

Cottage Pie
(makes 6 servings)
1 Lbs of Ground Beef
4 Russet Potatoes, diced
1 Tbsp. Oil

1 Onion, diced
1 Garlic Clove, diced
2 Carrots, diced
2 Celery Sticks, diced
1/2 cup Peas
1 Tbsp. Worcestershire
1 Tbsp. Rosemary
1 Tbsp. Oregano
Salt/Pepper
1/4 cup of Milk
2 Tbsp. Butter

Preheat oven to 350 degrees Fahrenheit.  Peel and dice 4 potatoes. Place potatoes in a pot and cover with water, bring to a boil and boil until potatoes until tender.  While potatoes are cooking heat 1 Tbsp. of oil in large dutch oven.  Add onion and garlic and cook until tender.  Add ground beef and cook through.  Add carrots, celery, peas, Worcestershire, rosemary, oregano, and salt and pepper. Cook until vegetables are tender. When potatoes are tender, drain, then mash potatoes adding milk and butter.  Transfer beef mixture from dutch oven into 9" x 13" oven safe pan.  Top with mash potatoes.  Cook in oven for 20 minutes or until top is browned.  Serve hot.
 

Kumara Salad

Tonight we had Kumara Salad, this salad is nice on it's own or can be served with a grilled chicken breast.  The dressing is a nice mix of sweet and sour and pairs nicely with the roasted kumara.

Kumara Salad
(makes 4 servings)
3 medium Kumara (sweet potato), diced
1 Tsp Olive Oil
Salt/Pepper
1 small head of Red Leaf Lettuce, chopped
1 small head of Romaine Lettuce, chopped
2 Tbsp. Pine Nuts
1 small Beet, shredded
1 Carrot, shredded

Dressing
2 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
1 Tbsp Dijon Mustard
1 Tsp Wildflower Honey
Salt/Pepper
2 Tbsp. Feta, crumbled

Preheat oven to 350 degrees Fahrenheit. Peel and dice 3 medium Kumara. Toss Kumara in Olive Oil, Salt, and Pepper.  Place Kumara on baking sheet. Bake for 20 minutes until Kumara is tender.  Remove from oven and let cool.  Clean 1 small head of Red Leaf Lettuce and 1 small head of Romaine Lettuce.  Dry thoroughly. Chop lettuce and place in salad bowl.  Add pine nuts, shredded beet and shredded carrot.  Add cooled Kumara.  Set Aside. In a small bowl whisk 2 Tbsp Olive Oil, 1 Tbsp. Balsamic Vinegar, 1 Tbsp. Dijon Mustard, and 1 Tsp. Honey. Add salt and pepper to taste.  Toss salad with Dressing. Top with crumbled Feta.

Kumara Soup

On Wednesday night we had kumara (sweet potato) soup.  This soup can be made in about an hour and is great on an Autumn day.  It is also a vegan soup so is always a great option when you have vegetarians or vegans coming to dinner.

Kumara Soup
(makes 4-6 servings)
3 Large Kumara (Sweet Potatoes)
1 Tbsp Olive Oil
1 Onion, diced
2 Celery Sticks, diced
2 Carrots, diced
Herb Bouquet (Basil, Oregano, Sage)
6 Cups Water
Salt/Pepper

 Peel and chop Kumara. Place in medium pot and cover with water. Bring to a boil and simmer for 25 minutes or until Kumara is tender. Drain and set aside.  In a large dutch oven, heat 1 tbsp of Olive Oil. Add onion, celery and carrots and cook until tender.  Add 6 cups of water and herb bouquet.  Simmer for 30 minutes. Remove herb bouquet. Add salt and pepper to taste. Add Kumara to dutch oven and simmer for 20 minutes.  Use an immersion blender and blend until smooth.  Continue to simmer for an additional 20 minutes, adding salt and pepper to taste.  Serve hot with a drizzle of olive oil and a spring of basil.

Prawns on the Barbie!

On Tuesday Night we had prawns on the BBQ.  We went for fresh seasoning using mango and lime and finished with fresh basil. Grilled to perfection on the BBQ added that smoky flavour.

Prawn Kabobs
(makes 2 servings)
wooden/metal kabob sticks
12 Fresh Prawns
1 Ripe Mango
2 Ripe Limes
Salt/Pepper
1 Tbsp. Olive Oil
Basil to Garnish

If using wooden kabob sticks, soak for 10 minutes.  Peel and de-vein prawns.  Skewer prawns onto kabob sticks, 6 per stick.  Set aside. Peel and chop mango.  Place mango pieces into food processor. Squeeze the juice of 2 limes into the food processor, blend until smooth.  Spread mixture onto both sides of the prawns. Add salt and pepper. Let marinade for 30 minutes. Preheat BBQ to 450 degrees Fahrenheit. Brush Prawns with Olive Oil and then cook for 2 minutes per side until cooked through.  Serve with fresh basil.

Sausage Rolls

Tonight we made sausage rolls, although not exclusively a New Zealand dish, during our research we found many of the New Zealand food sites listed sausage rolls on their sites, so we decided to make them for dinner.

Chicken Sausage Rolls
(makes 8 large Sausage Rolls)

Dough
2 1/2 cups of Flour (2 cups All Purpose; 1/2 Cup Pastry)
1 Tsp. Salt
1 Cup Water
1 Cup Butter

Filling
1 Cup Ground Chicken
1 Tsp. Cayenne
1 Tsp. Paprika
Salt/Pepper

1 egg
1 Tbsp Water

To make dough mix flour, salt and water together until it forms a ball.  Knead dough on lightly dusted surface until no longer sticky.  Cover dough and set aside for 20 minutes.  Between two pieces of plastic wrap, place one cup of cold butter.  Using a rolling pin, pound butter until it is a flat single piece of butter. Place butter in fridge for 30 minutes to firm. Roll out dough until it is approximately 1/2" thick. Place cold butter piece in center of rolled dough. Fold into thirds and carefully roll dough out again until 1/2" thick. Fold into thirds and rotate dough 90 degrees, roll out again until 1/2" thick. Fold again, wrap in plastic and place back in fridge to chill for 30 minutes.

While dough is chilling. Mix chicken, cayenne, paprika, salt and pepper, set aside Take dough out of fridge and roll out to 1/2" thick. Fold into thirds and roll out again until 1/2" thick. Cut dough into 8 equal squares.  Form a large spoonful of filling by hand into a free form sausage shape. Place in center of dough square. fold up both edges to meet in center, using water pinch edges together to ensure they are held together.  Wrap individual sausage rolls in plastic wrap and refrigerate for at least 2 hours or overnight.  Preheat oven to 400 degrees Fahrenheit. Mix 1 egg and 1 Tbsp water together, brush sausage rolls with egg wash. Bake for 30 minutes or until cooked through and golden brown.

New Zealand Rack of Lamb

Tonight we featured one of the most popular meats of New Zealand, lamb.  We decided on cooking a traditional Rack of Lamb.  We served the dish with roasted potatoes and carrots and steamed broccoli. It was a hearty meal which was quite nice tonight as it was a particularly Autumn feeling day today.

 Rack of Lamb
(makes 2 servings)
1/2 pound Rack of Lamb (french cut)
Three Sprigs of Fresh Rosemary
1/4 Tsp. Salt
1/4 Tsp. Pepper
3 Tbsp.  Extra Virgin Olive Oil
1 Large Clove of Garlic
4 Tbsp. Quality White Wine

Blend Rosemary, Salt, Pepper, Olive Oil, Garlic and Wine together. Pour marinade over rack of lamb. Marinate in the refrigerator for 2 hours. Preheat BBQ to 500 degrees Fahrenheit, as well preheat oven to 350 degrees Fahrenheit.  Sear Lamb for 4 minutes on each side on the BBQ.  Place Lamb on pumice oven pan with parboiled baby potatoes and carrots and finish cooking in the preheated oven for 20 minute (adjust time for preferred level of cook, we cooked the Lamb to Medium).

Welcome to...New Zealand!

Our second weeks recipes are from...New Zealand!  In our research of the many recipes of New Zealand we found it interesting that many people in New Zealand enjoy fish and chips as a standard form of "fast" food.  So since it was a lazy early Autumn day here we decided we were in the mood for fish and chips. The market had fabulous cuts of fresh halibut today so it was as if it was made to be. 

Fish & Chips
(makes 4 servings)

Batter
10 Tbsp. Flour
1/2 a bottle of good beer (we used a strong, dark Porter)
1 tsp. Cayenne Pepper
1 tsp. Salt
1 tsp. Pepper
1 Tbsp. Olive Oil

1 cup Flour

1 Large Piece of Halibut, cleaned and fillet into small pieces

Chips
4 medium Russet Potatoes, cut into fries
1 Tbsp. Seasoning Salt.

1.5 L of Oil for Frying.

For the Batter, mix flour, beer, cayenne pepper, salt, pepper and olive oil. Place batter in the fridge for at least 45 minutes to cool, batter should be the consistency of pancake batter.  Fillet fish, rub with salt and set aside.

For the chips cut potatoes into fries and place in ice water for 30 minutes. Dry thoroughly.  Heat oil to 350 degrees  Fahrenheit. Fry fries in small batches for 6 minutes. Place on paper towel to dry.  Then fry again for 5 minutes to crisp, toss in seasoning salt. Serve warm.

For the fish, heat oil to 350 degrees Fahrenheit.  Coat fish in flour, then dip in batter to coat. Fry for 6-8 minutes depending on the thickness of the fish.  Drain on paper towel. Serve with homemade tartar sauce.

Homemade Tartar Sauce
1/2 cup Mayonnaise
1 Garlic Dill Pickle finely chopped
1 tsp. Dijon Mustard.
Salt/Pepper to taste

Mix Mayonnaise and Dijon together until blended, add pickle and salt and pepper to taste. Chill until ready to smooth.

Borscht- Final Day of Ukraine

Yesterday was our last day of Ukraine.  We were lucky to share this last day with visiting friends and used the most recognized  soup of the Ukraine as our first course to our four course dinner that we served. The beets that the market had were great and made for a wonderful base for this soup.  The vegetable stock made for this soup was made the night before to allow the flavors to bend. This soup can be made rustic style, but we prefer a smooth version so I use an immersion blender to blend the soup into a smooth, creamy soup.

Borscht
(makes 6-8 servings)
1 Tbsp. Olive Oil
1 Medium Onion Chopped
2 Celery Stalks, Chopped
2 Carrots, Chopped
1 Tsp. Fresh Rosemary, Chopped
1/2 Cup Cabbage, Chopped
2 Cups Beets, Chopped
2 Cups Vegetable Stock (see recipe below)
2 Cups Water
1 Tbsp. Red Wine Vinegar
Salt/Pepper to Taste
Sour Cream (1 tsp. per serving) to garnish
Pinch of Dill to garnish each serving

In a large dutch oven, heat oil.  Add onion, celery, carrots, and cook until tender. Add rosemary. Add cabbage and beets, and 1/4 cup of water, cover and cook for 10 minutes. Add stock, water and red wine vinegar and cook until beets are tender. Use an immersion blender to blend until Borscht is smooth.  Season with salt and pepper to taste.  Serve with a tsp. of sour cream and dill to garnish.


Vegetable Stock
1 Tbsp. Oil
1 Onion, Chopped
1 Celery Stick, Chopped
1 Carrot, Chopped
4 Cups of Chopped Beet Leaves
6 Cups of Water
1 Herb Bouquet (Sage, Basil, Oregano, Rosemary)
Salt/Pepper to Taste

In a large dutch oven, heat oil. Add onion, celery, carrots and cook until tender. Add Water, Beet Leaves and Herb Bouquet and simmer for several hours, adding salt and pepper to taste. Allow to sit overnight before using in other recipes.

Patychky

Tonight we made Patychky, otherwise known as "meat on a stick".  These free formed sausages are a blend of pork and beef and are seasoned with smoked paprika, Hungarian paprika, cumin, salt and pepper.

Patychky
(makes 3 large sausages)
1/8 kg. Ground Pork
1/8 kg. Ground Beef
1/4 tsp. Smoked Paprika
1/4 tsp. Hungarian Paprika
1/4 tsp. Ground Cumin
Salt/Pepper
1 egg
1/16 cup White Wine
1 tsp. Worcestershire Sauce
1 tsp. Dried Onion
1/8 Cup Dried Breadcrumbs
1 Tbsp. Oil
Pinch Oregano
Pinch Thyme

Preheat oven to 375 degrees Fahrenheit. In a food processor combine Spices, Egg, Wine, Worcestershire Sauces until blended.  Place ground meat into a bowl. Add combined spices into the meat  and mix to combine. Add breadcrumbs to reduce wetness. Using your hands free from sausages into logs.  Place metal or wood stick into the center of the sausage lengthwise.  In a cast iron pan, heat 1 Tbsp of oil.  Place sausages in pan. Brown on each side. Once brown, place tinfoil on top of the pan and place the pan in the preheated oven. Bake for 20 minutes until cooked through.  Top with Oregano and Thyme before serving.

Cabbage Rolls

Delicious Cabbage Rolls! One of my husbands most favorite dishes (he loves almost anything that combines rice with ground meat).  Tonight we made cabbage rolls with BC Savoy Cabbage a tighter lighter cabbage.  I also mixed 1/2 ground beef with 1/2 ground pork, the result was delicious.

Cabbage Rolls
(makes 4 servings)
1 Tbsp. Oil
1/4 kg. Ground Beef
1/4 kg. Ground Pork
1 Tbsp. Fresh Basil, chopped
1 Tbsp. Fresh Oregano, chopped 
1 Cup Cooked Rice
1 Small Head of Cabbage
6 Diced Roma Tomatoes
Salt/Pepper to Taste

Bring large pot of water to boil. Preheat oven to 350 degrees Fahrenheit. Mix Ground Beef and Ground Pork with the cooked rice, set aside.  Add Salt and Pepper and 1/2 Tbsp of each basil and oregano.  Separate cabbage into individual leafs. Once water is boiling place cabbage leafs into the pot and blanch for 1 minute to soften. Drain and rinse with cold water. Lay out one cabbage leaf at a time and place a large spoonful of the meat and rice mixture onto each leaf. Fold top and bottom of the leaf into the middle and then start from one side and roll tightly to the other.  Place seam side down in large casserole pan.  Repeat. Spoon diced tomatoes over cabbage rolls, top with the rest of the basil and oregano and salt and pepper.  Bake in oven for 45 min. Let cool for 5 minutes before serving.

Chicken Kiev

Tonight Chicken Kiev was on the menu.  I made the Kiev's this morning and wrapped them tightly in tinfoil and let them rest in the fridge all day until we were ready to cook tonight.  We served the Kiev's with mashed yams and sauteed asparagus and garlic.

Chicken Kiev
(makes 2 servings)
2 Large Chicken Breast
2 Tbsp. Cold Butter
2 Tbsp. Fresh Herbs, chopped fine (Sage, Rosemary, Basil, Oregano)
1 1/2 Cups Bread Crumbs
1 Egg
2 Tbsp. Milk
Salt/Pepper to taste


Divide butter into two equal 1 Tbsp. butter pieces.  In a bowl mix 1 egg and 2 Tbsp. of milk. In a second bowl combine bread crumbs and salt and pepper. Cut a slit diagonally in the chicken breasts, to create a pocket.  Place 1 Tbsp. of butter in the pocket and 1 Tbsp. of chopped herbs.  Press chicken tightly to seal slit. Dip the chicken breast in the milk and egg mixture, then place in bread crumb mixture to coat thoroughly.  Wrap chicken tightly in tin foil or plastic wrap and place in the refrigerator for at least 4 hours.  Preheat oven to 375 Degrees Fahrenheit. Bake chicken for 35-40 minutes depending on chicken breast thickness. 

Perogies

Tonight we made my favorite perogies! I have many fond memories of making perogies at Christmas time with my mother and now I make them for my husband. Although time consuming, they are worth every minute and make you never want to buy a store bought perogy again.

Perogies shown with Kielbasa & Onions, and Garnishes Sour Cream with Dill and Sauerkraut with BC Savoy Cabbage

Perogies (Cheddar & Potato)
(makes approximately 50 perogies)

Dough
2 1/2 cups of All Purpose Flour (plus more for kneading and rolling)
2 Eggs
3 Tbsp. Oil
1/2 Cup of Water

Mix all ingredients in mixer until combined, turn out onto floured board. Knead 5 minutes until dough is smooth and elastic. Set aside for at least 1 hour covered on counter to relax.

Filling
5 Russet Potatoes, diced
1 Medium Onion, diced
1 1/2 cups of Sharp Old Cheddar Cheese
1/4 cup of Milk
2 Tbsp. of Butter
Salt/Pepper to taste

Place diced potatoes in large pot with water to cover.  Bring to a boil and cook until the potatoes are tender.  At the same time in a large frying pan, melt 1 Tbsp. of butter, add diced onions and cook until tender, set aside once cooked.  Once potatoes are cooked, drain and then put back into pot to mash.  Mash potatoes with 1/4 cup of milk and 1 Tbsp. of butter. Add in 1 1/2 cups of cheddar and cooked onions, whip with masher until smooth.  Add salt and pepper to taste.  Transfer filling to bowl and place in the refrigerator until cool.


Once filling is cool.  Roll out dough in small batches keeping the unused dough covered to not dry out. I prefer to use a pasta roller to maintain a consistent thickness to the dough (I use a Marcato Atlas 150, and reduce the dough down to a number 5, approximately 1.5mm thick ).  Once the small batch is rolled out, use a circular cutter (or wine glass) approximately 89 mm in diameter to cut dough. Place a small teaspoon amount of filling into the center of each circle. Dip finger in water and lightly dampen one edge of the circle. Fold over and pinch edges together to ensure seal.  Place finished perogies on a parchment lined tray and place in the freezer to set.  Repeat process until all dough is finished.  To cook bring one large pot of salted water to a boil, place perogies in pot and cook until they float.  Drain. Serve with butter, sour cream and sauerkraut.



Perogies can be stored in the freezer in airtight containers for 6 months.

Ukrainian Kapusniak

Our second meal tonight was Ukrainian Kapusniak, or Cabbage Soup.  Since we had a leftover roast chicken from Friday and we do not like to waste anything, I thought what better than a chicken broth based soup.  The broth is best when allowed to simmer all day. Below are both my recipes for the homemade chicken broth, as well as the Kapusniak. We served it with the leftover Kolash from last night.

Chicken Broth
(makes approximately 6 cups of broth)
1 tbsp oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 leftover whole chicken
8 cups of water
1 herb bouquet (I used Sage, Rosemary, Basil and Oregano, tied into a bouquet with string)
Salt/Pepper to taste

In a large dutch oven,  heat oil.  Add onion, carrots and celery and saute until tender.  Add whole chicken and 8 cups of water.  Add salt/pepper and drop in herb bouquet.  Allow to simmer for at least 8 hours. Strain broth before using in any other recipes.

Kapusniak
(makes 4-6 servings)
1 tbsp oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 large garlic clove, diced
6 cups of chicken broth
2 small russet potatoes, diced
1 kohlrabi, diced
1 chicken breast, cooked, chopped
1/2 head of cabbage, chopped
1 tbsp fresh dill
Salt/pepper to taste

In a large dutch oven, heat oil. Add onion, carrots, celery, and garlic to dutch oven and saute until tender. Add chicken broth and bring up to a gentle simmer. Add potatoes and kohlrabi and cook until tender (approximately 30-40 minutes). Add chicken and cook for 10 minutes.  Add 1/2 head of cabbage with fresh dill and salt and pepper and allow to simmer for 20 minutes.  Serve hot.

First Meal: Ukrainian Kielbasa Stew with Kolach

Our first night's meal was Ukrainian Kielbasa Stew with Kolach (braided bread).  Although traditionally Kolach seems to be more of a sweeter bread, I decided to make a less sweet dinner style braided loaf.  The Kolach paired perfectly with our Kielbasa Stew which was hearty and flavorful.   Below are are the recipes for the Kolach and the Kielbasa Stew.

Kolash
(makes 1 medium sized loaf)
1/4 tsp. sugar
1/3 cup water
3/4 tsp. yeast
1 tbsp. sugar
2/3 cup warmed milk
1 egg
1/4 tsp salt
2 tbsp. oil
2 1/2 cups Bread Flour (plus more for kneeding)

Egg Wash:
One egg
1 tbsp. water

Combine water, 1/4 tsp. sugar and yeast.  Set aside for 10 minutes. Combine yeast mixture with warmed milk, egg, salt, 1 tbsp. sugar, oil and 1 1/4 cup of flour. Let mixture sit for one hour. Add remaining flour and combine.  Turn out dough onto floured surface (adding more flour as you kneed as dough will be slightly sticky) and kneed until smooth and no longer sticky.  Divide dough into three equal balls.  Roll balls out into long strands. Braid the three stands into long braided loaf, connecting the two ends together to form a braided circle.  Set loaf aside to let double (approximately one hour).  Preheat oven to 375 degrees. Brush loaf with egg wash. Bake at 375 degrees for 30-35 minutes.


Ukrainian Kielbasa Stew
(makes 4 servings)
1 tbsp oil
1 medium onion, chopped
2 carrots, chopped
2 celery sticks, chopped

4 cups of beef stock
1 cup of water

1 yam, copped
2 small russet potatoes, chopped
1 kohlrabi, chopped
1 Kielbasa ring, Sliced into small circular pieces
Fresh Thyme (to taste)
Fresh Rosemary (to taste)
Salt and Pepper (to taste)
2 tbsp. of cornstarch mixed with water (to thicken)

Heat oil in large dutch oven.  Add onion, carrots, and celery sticks, cook for 10 minutes until soft.  Add beef stock, 1 cup of water, bring to a simmer.  Add Thyme, Rosemary, Salt and Pepper to taste. Add yam, potatoes, and kohlrabi cook for 20 minutes until potatoes, yam and kohlrabi are tender. While cooking the vegetables for 20 minutes, in a separate pan, fry the small rings of Kielbasa to crisp up edges. Once vegetable are tender, add the Kielbasa to dutch oven. Cook for 10 minutes.  Mix in cornstarch mixture, cook for 10 minutes to thicken broth. Serve with a sprig of rosemary.

Preperation Begins

As we edge closer to the end of August and the beginning of our 52 week adventure, we are becoming more and more enthusiastic about the project.  We decided to draw our first country early this time (we were too excited to wait!), my husband did the blind draw and Ukraine will be our first week`s country.  So now we begin the process of researching meal ideas and coming up with inspiration for recipe.

The Countries

Here are the list of 52 countries randomly listed:
France, Germany, Spain, Portugal, Mexico, Cuba, Polynesia, Philippines, Indonesia, Vietnam, India, Pakistan, Mongolia, Japan, Korea, Norway, Sweden, Britain, United States, Ukraine, Russia, Romanian, Lithuania, Chile, Brazil, Argentina, China, Kazakhstan, South Africa, Ethiopia, Morocco, Algeria, Belgium, Italy, Poland, Ireland, Scotland, Iceland, Greece, New Zealand, Australia, Tanzania, Mozambique, Finland, Turkey, Iraq, Saudi Arabia, Yemen, Israel, Costa Rica, Thailand, Bulgaria

Cooking Cusines From Around the World in 52 Weeks

Welcome to Cooking at Casa Vista as we embark on a 52 week adventure.  For the past few years my husband and I have always made weekly menu plans for our dinners.  To spice things up my husband came up with the idea that each week we should have a different county as our inspiration for our dinners. So tonight we came up with a list of 52 different countries and put them all into a basket.  Each week we will randomly pick one country from the basket and research traditional dishes from that country for inspiration. All dishes will be made from scratch. We will start our journey on Saturday September 1, 2012 with our weeks starting on Saturdays and ending on Fridays (as we typically grocery shop on Saturdays).  We will post finished meal pictures and our own recipes.  We hope you will be inspired to try new dishes!