Jan 4, 2016
A savoury tart with layers of flaky pastry with caramelized onions and aged cheddar.
Cooking Time: 30 minutes
Preparation Time: 20 minutes
Serves: 8
INGREDIENTS
1 tablespoon vegetable oil
3 red onions,thinly sliced
1-1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper, divided
1/2 teaspoon salt, divided
4 eggs
1 cup half-and-half cream
1 tablespoon all-purpose flour
1/3 cup grated Aged Cheddar cheese
1 (375g pkg.) ready to roll shortcrust pastry
DIRECTIONS
Preheat oven to 400°F.
In large nonstick skillet, heat oil over medium-high heat. Add onion and thyme and cook for 5 minutes; stirring occasionally. Reduce heat to medium; add 1/4 teaspoon each of salt and pepper; cook, stirring, until onions have softened, about 8 minutes. Set aside.
On floured surface, roll out pastry to 14-inch circle. Place in 10-inch tart dish or pie plate. Fold over excess and crimp edge. Spread onion mixture evenly in crust. In medium bowl, whisk together eggs, cream, flour and remaining salt and pepper. Pour evenly over onion mixture. Bake in lower third of 400°F oven for 15 minutes. Sprinkle additional grated cheese over top, if desired; bake another 15 minutes until golden brown and set – or until knife comes out clean when inserted in center. Let stand for 10 minutes before serving.
Dec 14, 2015
A variety of tapenades are a wonderfully flavourful appetizer choice when served as toppings for toasted baguette slices (crostini).
Kalamata Olive Tapenade
INGREDIENTS
1 dozen Kalamata Olives, pitted
2 cloves of garlic
2 tablespoons capers, drained and rinsed
3 tablespoons Extra Virgin Olive Oil
1 tablespoon fresh parsley
1/4 teaspoon dried thyme
2 tablespoons lemon juice
1 minced anchovy fillet (optional)
salt and pepper to taste
DIRECTIONS
Add olives, garlic, capers, parsley, and thyme to a food processor and pulse until olives are minced. Transfer to a small bowl. Add olive oil, minced anchovy, and lemon juice; season with salt and pepper, to taste, and stir until well blended.
Cover and refrigerate for one hour, or overnight, to allow for the flavours to infuse into oil.
Serve with crostini.
Sun-Dried Tomato Tapenade
INGREDIENTS
1 cup sun-dried tomatoes, packed in oil (drain and reserve 3 tablespoons oil)
1/2 cup Kalamata olives, pitted
2 garlic cloves
1 teaspoon capers
Fresh basil leaves, about 3 leaves
Salt & pepper, if desired
DIRECTIONS
Combine sun-dried tomatoes, olives, capers, basil leaves, and garlic in a food processor. Pulse until finely chopped. Slowly add reserved oil until desired consistency is reached. Season with salt and freshly ground black pepper, if desired, to taste.
Serve with crostini.
Artichoke Tapenade
INGREDIENTS
1 (14 ounce) can artichoke hearts, drained
7 pitted Kalamata olives
1 clove garlic, chopped
1 tablespoon capers
1 teaspoon lemon juice
1 tablespoon olive oil
DIRECTIONS
Place artichoke hearts, Kalamata olives, garlic, capers and lemon juice in a food processor. Pulse until mixture is finely chopped.
Add in olive oil. Pulse a couple more times until well combined.
Transfer to a bowl; cover, and refrigerate for at least an hour, or overnight.
Serve with crostini.
Simple Crostini Recipe
INGREDIENTS
French bread baguette, cut into 1/2-inch thick slices
2 1/2 tablespoons Olive Oil
Coarse Salt and pepper
DIRECTIONS
Preheat oven to 400°F.
Place baguette slices in a single layer on a baking sheet. Brush each slice with olive oil. Season with salt and pepper. Bake 7 to 8 minutes or until lightly browned. Cool completely on a wire rack (about 2 minutes).
Dec 9, 2015
Mussels, white beans, and spicy chorizo simmer in a wine broth to create a delicious, satisfying stew.
White beans are a good source of Dietary Fiber, Protein, Folate, Iron, Magnesium, Potassium and Copper, and a very good source of Manganese.
Prep Time: 20 minutes • Cooking Time: 2 hours • Inactive time: 8-12 hours
Serves: 6
There are many different varieties of white beans – cannellini, Great Northern, navy bean are just a few.
INGREDIENTS
1 pound dried white beans
2 Tablespoons olive oil
1 medium onion, diced
5 garlic cloves, finely chopped
1 Tablespoon tomato paste
3 quarts water
1 quart chicken stock
1 bay leaf
1 (14-oz) can stewed tomatoes, puréed
6 strips of uncooked smoked bacon, diced
12 oz Portuguese chorizo, sliced
2 teaspoons salt
¾ teaspoon ground black pepper
¼ teaspoon ground cumin
2 teaspoons white vinegar
½ cup dry white wine
1 lb box Bantry Bay Mussels in Garlic Sauce
¼ cup chopped parsley, optional
DIRECTIONS
1. Wash and drain beans in a colander. Place beans in a large pot and cover with a few inches of water. Soak overnight. Drain before use.
2. Using a large 8 quart pot, over medium heat, heat the oil, and sweat the onion for about 2-3 minutes or just until tender; stirring occasionally. Add the garlic and for cook for 1 minute, stirring occasionally. Stir in the tomato paste, beans, water, and chicken stock. Add the bay leaf, increase the heat to medium-high, and bring to a boil. Reduce heat and simmer, uncovered, until beans are almost tender (about 45-60 minutes). Stir in puréed tomatoes, simmering for additional 15 minutes. Remove bay leaf.
3. In a large non-stick skillet, brown the bacon over medium-high heat for about 4-6 minutes. Using a slotted spoon, transfer bacon to a paper towel lined dish. Using the residual bacon fat, brown sausage; then, transfer to bowl with bacon to drain.
4. Add cooked bacon and sausage, salt, pepper, cumin, vinegar, and wine to the cooked beans and stir. Simmer over medium-low heat for 30-45 minutes. Taste and adjust using more salt or pepper as desired.
5. Add the mussels to the liquid, cover the pot, and cook over high heat for 5-10 minutes.
6. Serve with toasted baguette slices. Sprinkle with chopped parsley, if desired.
Dec 9, 2015
Prime rib is elegant, easy to prepare, and definitely makes the cut as a crowd-pleasing holiday roast.
This ‘slow and low’ cooking method yields excellent results – pink, juicy, flavorful meat. Serve with a savoury au jus made with red wine and pan juices.
For a more attractive roast appearance, French the bones. This butcher technique removes all fat, meat, and connective tissue from rib bones on a rack roast. You can do this yourself or ask our butchers to do it for you.
Prep Time: 10 min. Cook Time: 4 hours Serves: 6 people
Whole Prime Rib Roasts without the rib bones exposed (Frenched).
Ingredients
1 (4-5 lbs) Standing Rib Roast (3 or more bones)
6-8 cloves garlic, mashed
1-2 shallots, chopped
3-4 sprigs fresh thyme
½ cup dry, red wine (Cabernet Sauvignon)
1 tablespoon corn starch
¼ cup warm water
1 carton (16 oz) beef stock
Directions
1. Preheat oven to 200°F. Rub roast with a mix of salt, pepper and garlic powder. Place roast, rib side down, in a baking pan. Cook rib roast for about four hours, to an internal temperature between 129°F and 136°F for rare – pink, juicy, flavorful meat. If you prefer a medium-rare roast, cook to 140°F. Check the temperature with a digital thermometer inserted into the thickest part of the meat (avoid touching the ribs) as you cook. Remove roast from oven and let it rest, lightly covered with foil wrap; on a carving board for 20 minutes.
2. While the roast is resting, prepare au jus. Pour off excess fat from roasting pan leaving meat juices and about two tablespoons of fat. Place pan over medium-high heat. Add mashed garlic and chopped shallots and simmer 1-2 minutes.
3. Add thyme and red wine. Deglaze pan, scraping up any browned bits from bottom of pan and simmer for 5 minutes.
4. Add beef stock to the pan and simmer just until jus is reduced by half. To thicken the jus, dissolve cornstarch in 1/4 cup warm water and gradually add, a little at a time, until sauce is slightly thickened (it should just coat the back of a spoon).
5. To carve, cut between each rib, then cut each slice into desired portions and serve with the red wine jus.
Dec 8, 2015
RECIPES & PHOTOS COURTESY RHODES BAKE-N-SERV
Think about the holidays and, chances are, there’s food somewhere in the picture. And with the food, another season of gifting and entertaining is about to begin.
Baking has always played a prominent role in the festivities. Whether you display, serve or give food this holiday—beautiful, classic bundt creations are certain to be everyone’s favorite.
Part of the fun is in the pan. Bundt molds come in many delightful styles, but all share a traditional hole in the center. You can find shapes styled after cathedrals or trees or simple variations of favorite soft rounds. And, a great shortcut to capturing the essence of warm-baked holiday moments is to use readily available frozen dough as your base ingredient. The rest is as easy as . . . well . . . as these bundt recipes.
Those who love the fruity tang of the season will crave the orange cranberry recipe bundt that’s practically to die for. Chocolate lovers take note—we’ve got you covered with a decadent, chocolate stuffed sticky bundt. Heavenly! On the savory side, this buttery, sausage and herb filled bundt will just hit the spot. And you may notice that they all make great gift bundts, as well.
The magic happens when you tip these beauties out of their pans. The sleek, elegant shapes are ready for a quick glaze or frosting coat. So, when you make out your holiday grocery list include some of these ordinary ingredients that can be transformed into extraordinary seasonal bundts.
Cranberry Orange Pull-Apart
INGREDIENTS
12 Rhodes™ Orange Rolls or 24 Rhodes™ Dinner Rolls* thawed but still cold
3.4-oz package non-instant vanilla pudding
1/4 cup dried cranberries
1 orange rind, grated
1/2 cup butter or margarine, melted
cream cheese frosting, included with rolls
DIRECTIONS
Cut rolls in half and roll in dry
pudding mix. Arrange, alternately with cranberries and orange rind, in a large sprayed bundt pan. Sprinkle remaining pudding over rolls. Pour melted butter over top. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 30-35 minutes. Cover with foil last 15 minutes of baking. Immediately invert onto a serving platter. Cool slightly and drizzle with cream cheese frosting.
*If using dinner rolls, add 1/4 cup sugar to pudding and follow recipe above.
For frosting, mix 1 cup powdered sugar, 1 tablespoon melted butter and 2 tablespoons fresh orange juice.
Zesty Sausage Bundt
INGREDIENTS
18 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/4 cup fresh thyme, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
1 cup grated Parmesan cheese
1 pound sausage, cooked, crumbled, drained
DIRECTIONS
Flatten each roll into a 4-inch circle. Place butter in a shallow bowl. Combine herbs and cheese and place in a shallow bowl. Coat each dough circle with butter and then with herb/cheese mixture. Arrange 6 dough circles evenly in a large sprayed bundt pan, to cover the bottom. Circles will overlap. Sprinkle half the cooked sausage over dough. Repeat with 6 more dough circles and the remaining sausage. Add last 6 dough circles to the top to cover sausage. Cover with plastic wrap and let rise until almost doubled. Remove wrap and bake at 350°F 35-40 minutes. Cover with foil last 10 minutes of baking. Remove from oven and invert immediately onto serving platter.
Chocolate Stuffed Sticky Bundt
INGREDIENTS
24 Rhodes™ Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
DIRECTIONS
Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture and pecans or toffee bits over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.
For more recipes and information about Rhodes’ products visit www.rhodesbread.com
Dec 7, 2015
Let’s face it, the holiday season can be hectic. We’re busy gift shopping, decorating the home, attending school functions, baking, hosting or attending parties, and with so much going on it’s sometimes difficult to maintain energy levels or get enough sleep. We’re also around more people doubling the risk for catching a cold or the flu.
Now is a good time to start powering up your immune system to keep pace with the energy you need to get through the holiday season and avoid being sick too!
These smoothie recipes taste good, look festive and are packed full of vitamins, minerals and antioxidants to fuel your body. So go ahead, indulge and POWER UP naturally!
Each recipe makes two servings.
Colours of the Season Smoothie
INGREDIENTS
purple layer
2 bananas, peeled and frozen
1/2 cup blueberries
4 large strawberries, hulled, stems removed
1/2 cup yogurt
1/2 cup prepared baby beets
2 1/2 cups ice
green layer
2 bananas, peeled and frozen
1/2 cup frozen mango or peaches
1 handful kale
1 handful baby spinach
1 squeeze of lime
2 1/2 cups ice
NOTE: You can add a squeeze of honey before blending if you prefer your smoothie a touch sweeter.
DIRECTIONS
Put all the purple layer ingredients into a blender and blend until smooth. You want this to be pretty thick so the layers stay defined and separated. Pour mixture into 2 glasses. Freeze for 20 minutes.
Wash and dry blender. Put all the green layer ingredients into the blender and blend until smooth. Use a little coconut water to blend, if necessary.
Remove purple smoothie from the freezer and slowly pour the green layer on top. Serve and enjoy! Note: As long as the bottom layer is partially frozen, you can reverse the layers as shown pictured.
Festive Layered Smoothie
INGREDIENTS
1 cup frozen raspberries or strawberries
1 medium frozen banana
1 cup coconut milk
1 cup frozen mango chunks
1 cup pineapple juice
Chia seed, optional (for garnish)
DIRECTIONS
Using a blender, add the raspberries or strawberries, or a mix of both, banana, and coconut milk. Blend the mixture until smooth. Pour into two glasses.
Rinse out blender and dry. Add the mango chunks and pineapple juice. Blend the mixture until smooth.
Gently pour the mango smoothie over the the raspberry smoothie. You can leave the layers sharply defined or use a spoon to pull a little of one layer through the other for a festive look.
For garnish, sprinkle on chia seeds, and add a few colourful straws just before serving.
Green Power Smoothie
INGREDIENTS
2 apples, cored and cut into chunks
2 small pears, cored and cut into chunks
1 peach, pitted
Juice of one lemon
3 to 4 cups water or coconut water
1 handful kale leaves
2 to 3 large handfuls spinach leaves
DIRECTIONS
Place the apples, pears, peach, lemon juice, and water into a blender, blend until smooth. Add the greens, a little at a time, blending well between additions, until smooth.
Taste the smoothie and adjust flavour by adding more greens or fruit, as desired.
