protein

Spicy Eggs with Peperoncini Piccanti

(This post is sponsored by President’s Choice.  I used their PC Black Label Peperoncini Piccanti to make these Spicy Eggs)

If you know me, spicy eggs are my favourite!  I can eat them for breakfast, lunch, or dinner. I love eggs! But this post isn’t about my love of eggs but of a recipe I created just for you using this amazing #PCBlackLabel Peperoncini Picante. The heat in these chili’s is unbelievably hot and complements this egg dish superbly.

When #PresidentsChoice asked me to partner with them for their #PCBlackLabel products, I knew it would be a good fit as I love to try new products and incorporate them into new recipes.  It allows me to be CREATIVE and it’s always fun to #PlayWithYourFood!

As I opened the PC Black Label black box, I was delighted to see Caponata Eggplant Antipasto and Peperoncini Chopped Hot Chili Peppers.  I was immediately drawn to the Peperoncicni Piccanti as I love chili peppers.

Spicy Eggs with Peperoncini Piccanti

 

INGREDIENTS

  • 1 large potato, diced
  • 1/4 tsp cumin seeds
  • 1 tblsp olive oil
  • 1/4 tsp raw sugar
  • 1 small shallot, diced
  • 1 cup spinach, chopped
  • 1 clove garlic, crushed
  • 1 tblsp PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil
  •  1 tblsp heavy cream
  • 2-3 large eggs, organic or farm fresh, if possible
  • salt and pepper to taste

INSTRUCTIONS

  1. In a large skillet add the olive oil, cumin seeds and diced potatoes and cook for 10 minutes on medium heat or until cooked through.
  2. Add the raw sugar and shallots and cook 5 more minutes.
  3. Lower the heat and add the spinach, crushed garlic clove,  PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil and heavy cream. Cook for 2 minutes and mix thoroughly.
  4. Lower the heat to the minimum setting and spread the mixture evenly in the pan, creating 2-3 wells or indents for the eggs.
  5. Crack the eggs into the indents and cover the pan with the lid. Poach the eggs on low heat for 3-4 minutes until the eggs are cooked though but the yolks are still runny. Transfer to a plate and enjoy!


Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
I hope you’ll enjoy it!

*And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

Ingredients:

Crust:

1 cup quinoa flour

3/4 cup all purpose flour (or gluten-free flour)

3/4 cup cold butter, chopped

3-4 tablespoons cold water

1 tsp salt

1 tsp sugar

1 4×14 tart pan with a removable bottom 

Method:

1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

3. Preheat oven to 425°F

Filling:

Ingredients:

2 cups baby spinach

3 garlic cloves

1 large egg

1/4 cup cream

Salt

Pepper

Fresh thyme

200 grams fresh goat’s cheese

*Dried shallots (optional garnish or add to filling)

Method:

1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

2. Pour the filling into the prepared crust and smooth evenly.

3. Crumble the goat cheese over top the filling covering completely.

4. Bake for 30 minutes.

5. Remove and let cool 15 minute before cutting.

Enjoy!😊

Havarti Cheese Puff Pastry Sticks

The lovely folks at Arla Dofino contacted me to create a delicious holiday recipe and how could I refuse given its for one of my favorite cheeses, Havarti!

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I decided to go with a classic appetizer that’s easy to eat and fun to serve! I tried the Havarti Inferno Cheese with Chipotle and Habanero.  If you follow my posts on Instagram, then you know my love of spice.  This cheese is the perfect balance of creamy and delicious with a kick of heat! Yum!

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Puff pastry is easy entertaining and you can have these Havarti Cheese twists ready in no time. In addition to the cheese, I also added my favourite fresh herb, thyme and my current favourite spice, nigella seeds.  Nigella seeds are a mysterious spice with a crunchy texture and with a flavour of toasted onions.  They’re often used in Indian cooking and adorn the tops of flatbreads such as naan. If you cannot find them, you can leave them out and replace with black sesame seeds, but they’re well worth getting and really highlight the flavour profile of these cheeses.

Havarti Cheese Puff Pastry Sticks Recipe
Makes approximately 24 sticks

Ingredients:
2 sheets puff pastry, thawed
300 grams Havarti Cheese (any variety) I used a blend of Creamy and Inferno
6 sprigs fresh thyme
Sea salt
Fresh cracked pepper
Nigella seeds or black sesame seeds
Egg wash (1 beaten egg + 2 tblsp water)

Instructions:

Preheat the oven at 425°F and line 2 baking sheets with parchment or silpat mats.

1. On a dusted surface, roll out 1 sheet of puff pastry at a time and brush with egg wash.

2. Sprinkle the cheese over top evenly and gently

3. Sprinkle the fresh thyme, salt and pepper on top of the cheese.

4. With a sharp knife or kitchen scissors, cut 12 puff pastry strips.

5. Roll each strip gently starting from the top and overlapping to create a spiraled strip. Place on baking sheet and repeat with remaining strips.

6. Once you have all of your twists ready, brush them gently with egg wash and sprinkle the nigella seeds over top. You can add more salt and pepper if you’d like.

7. Bake at 425°F for 15- 20 minutes until golden.

Let cool before serving. Enjoy!

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Tips for Hosting a Successful Dinner Party

I recently held a backyard bbq dinner party to celebrate the changing of the seasons in partnership with Cascade Platinum #sparklingclean.

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I had the opportunity to put the product to the test and I must say, I’m impressed! Not only did it remove the hard, cooked on food residue, it left all of my dishes sparking clean!

In order to host a successful dinner party, there are a few rules that are important to follow in my repertoire.  I’ve hosted numerous parties, whether they’re fancy affairs or simple gatherings, it all boils down to a few essential steps and making sure you’re always prepared.  I share my views with fellow Chef, Michael Smith who offers a few essential entertaining tips below:

1. Spend Time To Save Time:
Prep as much as you can in advance, from setting the table to prepping food. This allows you      to spend more time with your guests entertaining, instead of being in the kitchen.

2. Make Your Guests Feel Special:
It’s important to go the extra mile in making your guests feel special.  I love to decorate the house with fresh flowers, music, lovely table setting and sparkling dishes.

3. Clean As You Go:
While cooking, load the dishwasher so that you don’t have to do all the clean up after. This saves time and with Cascade Platinum, you don’t need to worry about pre-rinsing.

4. Share The Work:
Lighten the load and enlist the help of your guests if possible, this will help ensure the party runs smoothly between courses.

5. Grand Finale:
End the evening with a bang! Perhaps with a spectacular dessert, sparkling Champagne or a little gift for your guests, making the night memorable.

Here are a few highlights from our delicious backyard bbq dinner party. I’m so happy that my cleanup was made easy with the help of Cascade!

Rhubarb Lemonade:
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Marinated Garlic and Rosemary Lamb:
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Roasted Potatoes:
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Papaya Chicken with Roasted Cashews:
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Roasted Vegetables:
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Mexican Corn:
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Fire Grilled Jumbo Shrimps with Cilantro and Chipotle:
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Fresh Feta Salad:
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Mint and Cilantro Gremolata:
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*This post was sponsored by Cascade. All opinions are my own.

Gougères with Gruyère Cheese

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Gougères Recipe

Choux:

125 ml milk
125 ml water
100g room temp butter, diced
5g salt
15g sugar
150g flour
4 eggs
2 tsp fresh thyme or very finely minced fresh rosemary

1 tsp fresh ground black pepper

1/2 tsp red chili powder (you may omit)

Good sea salt (to sprinkle on top)

1 cup grated Gruyère cheese (or any other hard cheese you like – but, it should have a pronounced flavour)

Preheat oven 425°F and line 2 sheets with parchment or silpats

1. In a saucepan, combine milk, water and cubed butter.  Combine and stir in salt and sugar – bring to a rolling boil.

2. Sift flour into a separate bowl

3. Crack eggs into a small bowl

4. Once mixture has boiled, add flour and stir vigorously to form a paste. (Do this in intervals on/off the heat). When the paste dries out (no longer sticks to spatula), it’s ready. Do not brown

5. Add paste to stand mixer bowl and add eggs one by one, on med speed – approx 3 min (when it’s all combined)
6. Add in black and red pepper, thyme or rosemary and cheese.

7. Add to piping bag and pipe 1″mounds, 1/2 ” high onto sheets
Brush with eggwash and slightly flatten tops with a fork – sprinkle tops with rosemary and sea salt.

8. Bake for approx 25 – 30 min ~ until they have doubled and are golden brown.
Makes approx 30 Gougéres.

*can be filled or served warm as is.  They also freeze well.

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Roasted Mushroom and Chèvre Tart

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This recipe was originally featured on The Society.

Roasted Mushroom and Chèvre Tart Recipe:

1 sheet of Puff pastry (you can use store bought, thawed)
1 1/2 cups white mushrooms, rinsed and bottoms trimmed, (thinly sliced)
1 cup cremini mushrooms, rinsed and bottoms trimmed, (thinly sliced)
2 garlic cloves, crushed
350g goats cheese (Chèvre)
2 tblsp Olive oil
Fresh cracked pepper
Maldon sea salt or fleur de sel
Sprigs of fresh thyme
Flat leaf parsley, chopped

Preheat oven to 425°F

Line a rimmed baking sheet with parchment paper

1. Roll out the puff pastry into a rectangle and place on parchment lined sheet.

2. In a small bowl combine half of the goats cheese and the crushed garlic and then spread a thin layer on top of the puff pastry.

3. Arrange the sliced mushrooms lengthwise (in approx 5 columns, as shown in the picture) on top of the goat cheese and sprinkle with salt, pepper, 1 tblsp olive oil and thyme.

4. Spirnkle the remaining goat’s cheese on top (in small dallops) and lightly drizzle the entire tart with olive oil.

5. Top with a few sprigs of fresh thyme.

Bake approx 30 min until puff pastry has risen and the tart is golden brown.

Just before serving, top with fresh, chopped parsley. Enjoy!

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Skillet Fried Scalloped Potatoes

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Tired of the same potato dish? I made this fantastic side dish to go with our filet mignon steak dinner and served it alongside a lovely salad.
It’s a very easy, no fuss recipe and you can prepare this ahead of time and finish it off in the oven just before serving. 
Leftovers make a fantastic brunch ~ top with a poached or fried egg with a lemon hollandaise sauce. Perfection! 🙂

Skillet Fried Scalloped Potatoes:

1 lb baby potatoes,  rinsed and thinly sliced
1 large sweet Vidalia onion, thinly sliced
3 tblsp olive oil or clarified butter
6 sprigs of fresh thyme
1 tsp herbs de Provence
kosher salt
Fresh ground pepper
1/2 cup Beemster cheese, shredded
(Comté or Gruyère also work well)

Thinly sliced your potatoes and onion using a mandolin, if you have one.
Toss them into a large bowl and add the salt, pepper, herbs de Provence,  1 tblsp olive oil,  and 3 sprigs of thyme (remove the stems).
Mix until the potatoes are coated.

Heat up a large, heavy saucepan (a deep one if you have), add 2 tblsp of olive oil.
Add the potatoes in an even layer and cook on high heat for approximately 3 minutes. Reduce the heat setting to low and cover with a lid.   Cook for another 10-15 minutes until the potatoes are tender.  Check occasionally to ensure the bottom is not burning.

*At this point you can turn off the heat and set the pan aside if you want to finish it off before serving.

Remove the lid and bring the temperature back up on the highest setting to allow the moisture to evaporate and create a nice golden crust on the bottom,  about 3 minutes.  But you will need to continue checking to ensure they do not burn.
Take the potatoes off the heat and sprinkle the shredded cheese over top and the rest of the thyme.
Set it under a broiler for a few minutes until the cheese is melted and a golden top crust is formed. Serve immediately.

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Heirloom Frittata with Curried Potatoes

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Heirloom Frittata with Curried Potatoes:

3 large farm fresh eggs
1/2 sweet Vidalia onion, chopped
1 tsp butter
1/4 cup milk
Salt (to taste)
Pepper (to taste)
Fresh herbs (parsley& thyme)
6-8 Baby heirloom tomatoes
1/2 cup Curried Potatoes (or other leftover curry)
1/3 cup Beemster cheese, shredded (can substitute with sharp cheddar)

Curried Potatoes Recipe:

10 small new potatoes, sliced
1 small onion
2 cloves garlic
1″ knob ginger
1/2 tsp each – Salt, pepper, cumin, sugar, coriander, tumeric
1 tsp red chili powder
3 tsp tomato paste
1 green chili sliced (optional)

In a small pot, fry the onions until golden, add the garlic and ginger and cook for 3 minutes more. Add the spices and the tomato paste and fry 3 minutes. Add the potatoes and mix thoroughly. Add a few tblsp of water and cover. Cook on medium heat for about 20 min or until potatoes are cooked. Stir occasionally to ensure that potatoes don’t burn.

Frittata:

In a large ovenproof skillet, melt the butter and sautée the onions until softened (not browned).  Add a few sliced tomatoes and sautée 1 more minute.  Add the curried potatoes until warmed through and set aside.

In a small bowl, whisk the eggs, milk, spices, and some fresh herbs.

Return the skillet over medium heat and pour the egg mixture over the potatoes. Sprinkle the remaining sliced tomatoes on top.

Cook until the bottom is lightly browned and the top is starting to set. Sprinkle the cheese over top.

Turn your broiler on to 550°F and set the skillet directly under.
Cook 5-7 minutes until the cheese is bubbly and the top of the frittata is cooked through. 
*keep an eye on it so it does not burn
Sprinkle the top with fresh herbs and serve with your favourite bread or an heirloom salad. Enjoy! 🙂
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Sweet and Spicy Salmon (two ways)

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Salmon two ways
6 servings

Le creuset dishes, sesame oil

Salt
Pepper
1 tsp Mustard seeds
3 tblsp Maple syrup
1 tsp Raw sugar
2 cloves garlic, minced
1 tsp dried parsley
Dash of red chili powder
1/3 cup Soy sauce
Black Sesame seeds (optional, for the top)

{1-2 tblsp Sambal oelek (red chili paste)} * Add This To half The Marinade

This recipe works best with salmon fillets due to the complementary flavours in this marinade; but feel free to try it with other kinds of fish.

I serve this with roasted vegetables on the side.

1. Clean and dry the fish fillets and place in a shallow bowl or plate
2. Combine all the ingredients and coat the fish with the marinade. Set aside for about 25 minutes to allow the flavours to meld.

3. Preheat oven to 470F

4. Transfer to a baking dish and place a little sesame oil to coat the bottom. Lay fish in a single layer and pour over remaining marinade.

5.Roast the fish for approx 15 (do not overlook) and put under broil for a few minutes to slightly char the top.

6. Alternatively, you can bbq it.

Enjoy!

Chicken & Kale Meatballs

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1 small bunch of kale
4 shallots
5 garlic cloves
454 grams of ground chicken
Salt
Pepper
1 tsp sugar
1/2 tsp ground cumin
1/2 tsp red chili powder
1/2 tsp herbs de Provence
1 tblsp olive oil
1 small bunch of parsley, chopped
1 piece of toast,  crumbled

2 tblsp olive oil

In a small food processor,  pulse the kale, shallots,  and the garlic.

In a large bowl add the ground chicken,  salt, pepper,  sugar, ground cumin, red chili powder, and herbs de Provence.  Mix well with gloved hands.   Add the kale mixture, 1 tblsp olive oil, chopped parsley and the breadcrumbs.  Combine well and shape into desired meatball size. Place onto a large plate.

In a deep, heavy skillet, heat up 2 tblsp olive oil and add the meatballs.  Fry until bottoms are golden and then turn until evenly browned.
Add your favourite pasta sauce (I use my homemade Arrabiata sauce) and cook meatballs another 15-20 minutes.  Serve with pasta or with some crusty bread, enjoy! 🙂