Cooking with Alison

Posts Tagged ‘recipes’

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Gourmet Mushroom Risotto Recipe

In Appetizers, Hors D'oeuvres, Snacks, Pasta, Rice, and Doughs, Sides and Sauces on January 6, 2011 at am

I’ve made butternut squash risotto and pea and prosciutto risotto before, but mushroom risotto is my family’s favourite – so far (I haven’t made them seafood risotto yet).  Since this dish is so simple, the selection of mushrooms is critical to the success of it.  The secret to my mushroom risotto is the use of dried black trumpet mushrooms.  The texture of these mushrooms is thin and leathery, but they lend the most amazing flavour and aroma.  When my mother tasted this, she was so impressed with the mushroom flavour that she thought I had added some processed or artificial flavouring.  For texture and aesthetic appeal, I also used dried porcini and fresh oyster mushrooms.  (I love the dried mushrooms from Marx Foods (review here).  You can taste the quality of their mushrooms from the soaking liquid, which in this case, added tremendous flavour to the rice.)

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Miso Soup Recipe

In Asian, Soups, Soups and Salads on January 4, 2011 at am

Miso soup is a simple Japanese soup that consists mainly of dashi stock and miso paste.  Miso paste is available in a variety of colours (ie. yellow or red) and flavours (ie. salty or sweet).  Additional ingredients, such as seaweed, tofu, mushrooms, and/or pork, are often added to this soup.  Although instant miso soup powders are widely available, this soup is very easy to make (minus the MSG and preservatives).  Traditionally, wakame is the seaweed of choice, but this time, I used dulse, a red seaweed that I bought in Halifax, Nova Scotia, Canada (photo below).  See my post on how to use dulse here.

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Dulse

In Appetizers, Hors D'oeuvres, Snacks, How-To, Sides and Sauces, Soups and Salads on January 2, 2011 at am

Update:  This photo was published in TAPS The Beer Magazine in the November/December 2012 issue!

I had never heard of dulse until I started making travel plans to the east coast of Canada.  So when we were in Halifax, Nova Scotia, Krystal and I went looking for this and were lucky enough to find it at the City Market.  We purchased a bag of hand picked, sun dried dulse and brought it back to Ontario.  I wanted to share what I’ve learned as this might be of interest [in particular] to vegetarians, vegans, gardening enthusiasts and people who have anemia or hypothyroidism.  Note:  If you have hyperthyroidism, however, it may not be appropriate for you to consume dulse.

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Quinoa Salad with Spinach, Goat Cheese, Raisins, Walnuts

In Soups and Salads on December 31, 2010 at am

Quinoa is high in nutrients and an excellent plant-based source of protein.  I usually make quinoa salads in the warmer months.  But in the fall and winter, I like to enjoy this quinoa salad warm.  I love the contradicting textures and flavours of this healthy and filling dish.  For example, I love the creaminess and richness of the goat cheese, the crunch from the nuts, the sweetness and chewiness of the raisins, and the crisp sour bites of apple.  See my other quinoa recipes here and here.

I have compared quinoa purchased from Bulk Barn to Bob’s Red Mill organic quinoa.  I found that Bob’s Red Mill organic quinoa held its shape more firmly, had a better texture, and tasted better.  So in my opinion, it is worth it to pay [much] more for the brand name product.

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Sesame Noodle Salad Recipe

In Rice and Noodle Dishes, Soups and Salads on December 29, 2010 at am

This is an asian inspired noodle salad that Ed loves to eat.  Similar versions of this dish are sometimes referred to as “dragon noodles”.  It is served cold or at room temperature and is great for picnics or pot lucks.  I love the toasted sesame oil but I have to warn you, the noodles themselves are high in calories!  You could easily add julienned and stir fried onions, red pepper, carrots, broccoli florets and/or whole snow peas to this if you wanted more colour and texture.

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One Skillet Breakfast

In Breakfast on December 27, 2010 at am

I had some roasted mini potatoes leftover (recipe here) so I made a one skillet breakfast of eggs with bacon and potatoes.  The great thing about one skillet breakfasts is you can use whatever meat or vegetables you happen to have on hand.  Read the rest of this entry »

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Roasted Mini Potatoes

In Sides and Sauces on December 26, 2010 at am

I like using the leftovers for one skillet breakfasts (recipe here).

Roasted Mini Potatoes Recipe

makes 4 side servings

1 1/2 pounds mini potatoes, scrubbed clean and dried

1/2 cup chicken broth (or vegetable broth or water)

juice of 1 lemon (optional)

4 cloves garlic, minced

optional: 1 to 2 tsp dried or fresh herbs (I like using dried parsley, rosemary or oregano, but you could use any herbs in any combination that you like)

3 to 4 tbsp olive oil

coarse sea salt

ground black pepper

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Favourite Pancake Recipes

In Breakfast on December 22, 2010 at am

I have been searching for my favourite pancake recipe for a few years now.  I’m usually indifferent to pancakes because most of them are too fluffy, too airy, or too cakey for my taste.  I prefer pancakes that are soft and thin with a slightly chewy texture.

For a volunteering event, Ed and I went to the Little Cataraqui Creek Conservation Area Sugar Bush, Kingston, ON, where I bought a bottle of medium maple syrup for motivation to test more pancake recipes.  (By the way, their maple syrup is my new favourite, because of its subtle maple flavour and sweetness.)  I tried more than 15 different recipes before I found two that I liked.  The first one is my favourite standard pancake recipe.  Add chocolate chips, mashed ripened bananas, blueberries, etc.  The second one has a slightly chewy texture and a fun twist that kids will love.  It was inspired by the McDonald’s hotcakes recipe.

I was very excited to learn (from Nigella Lawson) that cooked pancakes can be frozen and then reheated in the toaster for quick breakfasts.

Photo above:  The sap from maple trees is collected in these buckets.

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Almond Nougat Recipe

In Other Desserts on December 20, 2010 at pm

I wanted to put something different onto my holiday baking list this year, so I made almond nougat.  I love the chewy and crunchy texture and it’s surprisingly easy to make (if you have a stand mixer and a candy thermometer).  Try making variations of this with strongly brewed coffee instead of water; or maple extract instead of almond extract; or switching the almonds for hazelnuts or pistachios, etc.

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La Tentation de Laurier – A Delicious New Canadian Cheese

In Appetizers, Hors D'oeuvres, Snacks on December 18, 2010 at am

I discovered a new cheese just in time for the holidays – La Tentation de Laurier by Fromagerie 1860  DuVillage (Quebec, Canada).  After I fell in love with this cheese, I discovered that it won 2nd place in the Open Class category at the 2010 Royal Agricultural Winter Fair (see here).  [On a side note, I’ve purchased the award winning Fifthtown Artisan Cheese Co., Bonnie and Floyd sheep milk cheese before and although it is slightly too soft for my taste, it is very very good.]

La Tentation de Laurier is a soft, ripened cheese that is made with pasteurized, fresh milk and cream.  Ingredients and nutritional values are shown at the end of this post.  I wasn’t able to find this specific cheese on the cheese maker’s website (here).  I emailed the company for specifications but they never replied.

This cheese has such a soft rind, and it is so smooth and creamy, that it makes for a wonderful spread.  I absolutely love it on slices of fresh baguette.  It’s flavourful enough on its own, but try adding apricot jam for a sweet variation.  I have to admit that I’ve had several dinners that consisted only of this cheese on bread.

If you try this cheese, let me know what you think.

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Bacon Jam Recipe

In Appetizers, Hors D'oeuvres, Snacks on December 16, 2010 at pm

When I first heard the concept of bacon jam, I thought it might be an odd fusion of flavour and texture, but I was excited to try it nonetheless.  I was not prepared for how delicious it would be and how often I would need to make it.  This bacon jam is hearty with bits of bacon but spreadable like jam.  It tastes deliciously smoky with an amazing undercurrent of sweetness.  Even your home will smell like sweet bacon.  🙂  Although it takes 2 hours to make, it is incredibly easy to make.  This would make the perfect hostess gift, holiday present, care package addition, or pot luck item.

Over the holidays, I served this to my family and Ed for breakfast with toasted english muffins, fried eggs, and tomato wedges.  My dad, like I, was surprised at how much he liked it.  Ed and my sister were fighting for the last of it and I received requests to make more very soon.

I eat this on baguette slices (ie. crostini) or right out of the jar with a spoon.  Some more creative uses for bacon jam include: putting it on burgers, sandwiches, or grilled cheese; serving it on toast with a fried egg; using it as a base for vinaigrette or adding it to salads; adding it to baked brie or camembert;  or using it in a brussel sprouts dish (ideas came from this website).  Please post your ideas in a comment here!

Note that many bacon jam recipes have a bit of heat to them.  I prefer to leave this out, but you could add hot peppers or any hot sauce that you like.  Add this to the pot at the same time as the rest of the ingredients.

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Singapore Fried Vermicelli Recipe

In Rice and Noodle Dishes on December 14, 2010 at am

Singapore style fried rice noodles (rice vermicelli) is a mildly spicy dish that can be found in the types of Chinese restaurants that also serve congee, chow mein, and fried rice.  (Check out those recipes under the Asian category!)  There are many different versions of this dish.  The way it is served in Malaysia is Very different from how it’s made in North America.  But most people agree, that North America makes it best  🙂  This recipe is based on the way that all of my favourite restaurants do it.

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