Cheesy Egg Soufflé

Apr 30, 2015

Soufflé for Mother’s Day breakfast? Mom would be impressed! Don’t be put off by what you may have heard about making soufflé, they’re a lot more forgiving than you think. Get whisking… Mom’s perfectly puffed cheesy soufflé is just 45 minutes away.

Prep. time: 15 mins   Cook time: 25 mins   Makes: 6 individual soufflés

Ingredients

• 3 tablespoons butter, plus melted butter for greasing soufflé dishes
• 2 1/2 tablespoons flour
• 1 1/4 cups milk
• 4 large eggs
• 1/2 cup finely grated Gruyère cheese
• 1 cup finely grated Parmesan-Reggiano, plus more for the soufflé dishes
• Salt and freshly ground pepper
• Pinch cayenne pepper
• Freshly grated nutmeg

You will also need 6 (1 1/4-cup) soufflé dishes

Directions

1. Preheat oven to 400°F and move oven rack to center of oven. Brush the souffle ramekins evenly with the melted butter; sprinkle with a little Parmesan cheese to coat. Place soufflé dishes on a baking sheet. Set aside.
2. Separate the eggs. Add the egg whites to a clean dry bowl. Set aside. Reserve egg yolks.
3. In a heavy saucepan melt butter over low heat. Stir in the flour, and cook, stirring constantly, for 1 to 2 minutes. Remove saucepan from heat and gradually whisk in the milk. Once combined, return the saucepan to the heat and whisk until it comes to a boil. Cover and simmer gently for 3 to 4 minutes. Remove from the heat.
4. Add the egg yolks, one at a time, to the flour mixture, whisking to combine with each addition. Add cheese, salt, pepper, cayenne, and a pinch of freshly grated nutmeg. Return saucepan to heat and stir mixture over low heat just until the cheese melts. Remove from heat.
5. Using an electric mixer, beat the egg whites and a pinch of salt on low-speed; gradually increasing mixer speed until stiff peaks form. The egg mixture should be airy and voluminous. Gently stir in 2 tablespoons of the egg white mixture into the cheese mixture, then fold in the remaining whites with a spatula being careful not to over mix. You want the mixture to remain airy and light.
6. Gently spoon the mixture into the buttered soufflé dishes. Fill the soufflé dishes to the top, then smooth the top off with a clean spatula. Circle each rim with your finger to clean off surface. Place baking sheet in oven and reduce oven temperature to 375°F. Bake soufflé until puffed, golden and gently set in center, about 20-25 minutes. Serve immediately.

Potato Pancakes with Sour Cream & Dill

Apr 30, 2015

Pan fried until golden brown and crispy, potato pancakes are a delicious side dish for breakfast or brunch. Serve them along with eggs, ham, bacon, sausage or our Cheesy Egg Soufflé.

Below are two recipes – Easy Potato Pancakes or Hash Brown Style Potato Pancakes – choose which one suits your schedule and taste – both are equally delicious!

Prep Time: 40 mins   Cook Time: 10 mins    Total Time: 50 mins
Makes: 8 pancakes

Easy Potato Pancake Recipe

Ingredients

• 4 cups mashed potatoes (Use day old mashed potatoes if possible)
• 1/2 cup chopped onions
• 1 egg
• 1/4 cup flour
• Pinch of cayenne pepper
• vegetable oil, as needed for frying

Directions
Mix all ingredients together. Using a small ice cream scoop, scoop up mixture and drop on an oiled and heated skillet. Cook until one side is brown. Turn pancake over and gently press down to flatten. Cook other side until it browns. Cook on each side for 5 to 6 minutes.

Serve immediately. Top with sour cream and fresh dill, if desired. Also great with applesauce!

Hash Brown Style Potato Pancake Recipe

Ingredients

• 2 1/4 pounds russet potatoes, washed and peeled
• 1/2 yellow onion, peeled
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• pinch of cayenne pepper
• vegetable oil, as needed for frying
• 4 tablespoon sour cream
• 1/4 cup fresh dill, chopped

Directions

1. Wash and peel potatoes. Grate potatoes and transfer into a large bowl of cold water to keep them from browning. Grate the onion and add to bowl. Set aside 20 minutes.
2. In separate large mixing bowl, add the eggs, flour, salt, pepper, and cayenne and whisk until smooth; set aside.
3. Pour the potato mixture into a colander to drain. Squeeze potato mixture in paper towels to remove as much excess water as possible. Move the grated potatoes to a paper towel lined baking tray. Press down on potato mixture with dry paper towels to remove even more moisture.
4. Add dry potato mixture to the bowl with the egg mixture. Mix with a wooden spoon to combine thoroughly.
5. In a heavy skillet heat 1/4 cup of vegetable oil over medium-high heat. When oil is hot scoop about 1/3 cup of the potato mixture into the pan and shape into a circle; flatten to about 1/2-inch thick. Turn down the heat to medium, and fry the potato pancakes for about 5 minutes per side, or until potatoes are cooked through and pancakes are browned and crispy.
6. Drain on paper towels and place in a warm oven until all the pancakes are made.
7. To serve, top with a dollop of sour cream and fresh dill.

Asparagus Risotto

Apr 20, 2015

Creamy risotto with tender asparagus and Parmesan cheese.

Makes: 4 Servings  Ready in 30 minutes

Ingredients

• 4 cups hot vegetable or chicken broth
• 2 tablespoons olive oil
• 4 green onions, chopped
• 1 cup Arborio rice
• 2 pounds asparagus, ends trimmed and cut into 2-inch pieces
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese

Directions

1. In a large pot in olive oil, cook green onions and 1 cup Arborio rice until fragrant. Gradually stir in hot broth, a cup at a time, and cook, stirring, until each is absorbed and rice is al dente, about 20 minutes, adding hot water if you need more liquid.
2. About 5 minutes before rice is done, add asparagus, unsalted butter; and Parmesan cheese; cook until asparagus is tender-crisp.
3. Remove from heat and serve immediately. Top with shaved Parmesan cheese, if desired.

Molded Beet Salad

Apr 20, 2015

The bright colour and elegant presentation of this beet salad is sure to bring the WOW! factor when served. Definitely a feast for the eyes and palate.

Although roasting beets releases more of their sweet, earthy flavour, store-bought, prepared beets are a time-saving substitute.

Ingredients

• 3 large potatoes, diced
• 7-10 small sweet pickles (cucumbers), chopped
• 3 small carrots, diced
• 2 medium onions, diced

Dressing

• 1 shallot, finely chopped
• 1/4 cup olive oil
• 1/4 cup orange juice
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• Freshly Ground Black Pepper, to taste

You will need a 2 1/2-inch round cookie cutter at least 2 inches high for molding the salad.

Directions

1. In a pot filled with water, boil the potatoes and carrots until just tender – do not overcook! You want the veggies to remain firm. Drain and let cool completely.
2. Heat oven to 425F. Wash beets and pat dry with a paper towel. Wrap beets in double layers of foil. Place on middle rack in oven and roast until tender; about 1 1/2 hours. Remove from oven and let cool slightly. When cool enough to handle, peel/scrub off skins. Discard skins.
3. Dice beets, potatoes, carrots, onions and sweet pickles and place in a large bowl.
4. Make the dressing by placing all ingredients in a large, lidded jar and shake thoroughly to mix and emulsify. Pour over vegetables and mix gently until well coated.
5. Place cookie cutter in center of a plate. Scoop vegetable mixture into cutter pressing with fingers firmly enough to pack but not so hard as to damage vegetables. Gently lift cutter up off beets and voila! you have a beautiful beet salad presentation. Garnish with a few leaves of rocket mix and thinly sliced red onion, if desired.

Choux Pastry with Chantilly Cream

Apr 20, 2015

A light, airy pastry filled with Chantilly cream & fresh seasonal berries is a perfect Spring dessert. Hint: Add a splash of Crème de Cassis to the Chantilly cream for additional berry flavour.

Makes: 20-30 rolls (depending on desired size of roll)

Prep time: 5 mins  Cook time: 35 mins

Choux Pastry

Add your choice of fresh berries. Blackberries, blueberries, strawberries, a combination or all!

Ingredients

• 1/4 cup butter
• 1 1/4 cups water
• 1 cup flour, sifted
• 3 eggs

Directions

• In a saucepan over medium heat add butter and water. Heat until butter has melted – do not boil. Add flour and stir with a wooden spoon to mix until well combined. As soon as it is combined (pulls away from sides of bowl and forms a smooth ball), remove from heat and allow to cool for 10 minutes.
• After cooling, add half of the whisked eggs. Mix until combined and then add remaining eggs. Stir until combined. Note the mixture will look lumpy but keep stirring until combined. It will take awhile! When ready the mixture will fall from spoon but still hold its shape.
• Preheat oven to 400°F. Lightly grease a baking sheet with a little vegetable oil. Place mixture into a piping bag and pipe into spirals onto tray about 3 inches in diameter and 1-inch apart. Bake for 25-30 minutes or until golden brown. Turn off oven and remove baking sheet from oven. Pierce each roll on the side with a skewer to release trapped steam. Return to rolls to oven for 5 minutes to let inside of pastry dry out. Remove from oven and place rolls on a wire rack to cool completely.

Chantilly Cream

Ingredients

• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon Crème de Cassis, if desired
• 2 tablespoons confectioners’ sugar

Directions

1. Add cream to a large mixing bowl.
2. Beat with a wire whisk, or an electric mixer with whisk attachment, until mixture starts to thicken. Add confectioners’ sugar, vanilla extract and Crème de Cassis and whip until soft peaks form and mixture is voluminous. Do not over beat.

Glaze

Ingredients

• 1 cup confectioner’s sugar
• 1 tablespoon milk

Directions
In a small bowl, mix confectioners’ sugar and milk until a thick paste forms. Add more milk, a 1/4-teaspoon at a time, until the glaze slowly drips off a spoon. NOTE: If you accidentally thin the glaze too much, you can add more confectioners’ sugar (add a teaspoon at a time) until desired consistency is reached.

To assemble dessert: Slice a choux pastry roll in half, spoon on a dollop of Chantilly cream on bottom of pastry roll. Add fresh berries of your choice. Replace top of roll over berries, drizzle top of bun with glaze and sprinkle with chopped roasted almonds.