Steak for One

Pan Roast Strip Loin with Tarragon Onion Butter

Yield: 2

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

I don’t eat a beefy steak very often, but when I do, I like it to be perfect. To me a flavourful mixed butter melting over the top of a crusty beefsteak is heaven! Tarragon’s sharp flavour is a perfect complement to the rich beef flavour.

Ingredients:

Butter

• 2 x onions, thinly sliced
• 2 tbsp of butter
• 1 bunch of tarragon, minced
• 1/2 cup of room temperature butter (1 stick)

Steak

• 2 tbsp of butter
• 2 tbsp of olive oil
• 1 x thick New York striploin steak
• Kosher salt and fresh ground pepper

Directions:

Butter

1. Melt the first two tablespoons of butter in a large saucepan. Add the onions and a splash of water. Bring to a simmer over medium heat then cover with a tight fitting lid. Cook until onions are very soft, about 20 minutes. The water will help the onions release their own moisture evenly, without burning. But the water has to dissipate in order for the temperature to raise thereby allowing the onions’ sugars to brown. So remove the lid, turn the heat down a notch and allow the onions to slowly caramelize. Stir frequently and be patient. As the onions begin to brown you may find it useful to continue turning the heat down a bit so they don’t burn. When the onions are a deep golden colour, spoon into a bowl and let thoroughly cool.
2. Place the stick of butter in a bowl and mash it with a rubber spatula until soft. Add the tarragon and cooled onions. Mix well. Spoon along the edge of a 12-inch piece of plastic wrap, leaving 3 inches on either end for twisting. Roll into a log and twist both ends tightly. Put the log into the refrigerator and chill until hard. To use, slice into 1/4-inch thick rounds.

Steak

1. Toss the butter and oil into a thick-bottomed frying pan and begin melting over a medium-high heat. Continue until the mixture foams. Because butter burns at a fairly low temperature, the oil – which burns at a much higher temperature – will dilute it a bit, keeping it from burning and allowing you to cook the steak in the flavourful butter.
2. Season the steaks very well with salt and pepper. When foam has subsided, add steaks to the frying pan and sear on first side until they’re well caramelized, about 8 minutes. Flip steaks and cook on other side for 8-10 minutes for medium-rare. You may do what every chef first did in order to see if the steak is done: cut a small slit in one side and peek at the center! Remove steaks and place on a rack and let rest for a few minutes to allow their juices to reabsorb.
3. Serve with a slice of the butter on top!

Miso Broth

Ease of Preparation: Easy
Makes one mug

You won’t believe how richly satisfying a mug of this broth can be or how easy it is to make. Miso is a fermented paste made from soybeans. It’s very nutritious and a staple of Asian and vegetarian cooking. If you can boil water, you can make this broth!

Miso Broth

A cup or so of boiling water
A heaping spoonful of miso paste
A thinly sliced green onion
A handful of your favourite vegetables

Bring the water to a boil in a small pot. Cut any optional vegetables into small pieces so they’ll cook quickly. Toss them in with the green onion.

Simmer just long enough for the vegetables to heat through. Turn off the heat and whisk in the miso paste. You won’t need to add salt. The miso seasons the broth nicely. Enjoy!

Potato Bacon Cheddar Tart

Ease of Preparation: Moderate
Makes 8 servings

This special occasion treat features the classic trio of potatoes, bacon and cheddar. It will take a while to make but the results are worth it. It may look hard to make – until you try it – then you’ll realize how simple it is to master!

Potato Bacon Cheddar Tart

Two pounds or so of room temperature bacon
A minced onion
Three minced garlic cloves
Four cups of grated aged cheddar
Five or six large unpeeled baking potatoes
A sprinkle of salt and pepper to taste

Preheat your oven to 350 degrees F. Carefully arrange the bacon in a radial pattern from the center of the bottom of a ten-inch, non-stick pan to the lower edge of the rim and continuing up and over it. Let the ends hang over. The slices should overlap slightly around the sides of the pan. To reduce the thickness of the bacon in the center stagger every other piece starting it two inches from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no gaps in the bacon. Season the bacon with pepper then sprinkle on several tablespoons of the grated cheddar.

Slice the potatoes as thinly and uniformly as you can, about a quarter inch thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper. Mix the onions and garlic together and sprinkle some of the mixture onto the potatoes. Continue with a layer of the grated cheese. Cover with another layer of the potato pressing it down firmly before continuing with alternate layers of the potatoes, onion mixture and cheese until the pan is full. Continue with several more layers insetting each a bit from the edge of the pan until the top is an inch or so higher than the pan’s rim. Fold the overhanging bacon neatly up and over the top of the potatoes. Trim a small piece of parchment paper and place it in between an ovenproof lid and the bacon. This will prevent the bacon’s ends from pulling back and shrinking during cooking.

Place the tart pan on a baking sheet and bake for at least two and a half to three hours. You’ll know it’s done when a small thin bladed knife insert easily. Pour off as much of the fat around the edges as possible. Let the tart stand for fifteen minutes then invert it onto a cutting surface. Slice into wedges and serve immediately. You may refrigerate any leftovers and reheat them later it in a microwave.



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Tomatoes 101

Penne with Roast Tomato Sauce

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

You haven’t lived until you’ve roasted a tomato! The simplicity of this method reveals a deep satisfying tomato flavour that will make this one of your favourite ways to dress pasta. You can also roast tomatoes then refrigerate them for a wonderful addition to any salad.

Ingredients:

Penne with Roast Tomato Sauce

• 12 x plum tomatoes, halved
• 8 slices of pancetta or 4 slices of bacon, optional
• 2 x onions, chopped
• 4 x garlic cloves, minced
• 1/4 cup of olive oil
• penne pasta or other type

Directions:

Penne with Roast Tomato Sauce

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Thinly slice the pancetta or bacon then toss with the tomatoes, onions, garlic and olive oil. Season with salt and pepper. Toss into a casserole dish and roast until the tomatoes shrivel and begin to brown a bit, about one hour. The pancetta or bacon will infuse the tomatoes with lots of flavour and the tomatoes will caramelize and become very tasty. You’ll know when it’s done because it will look awesome and smell wonderful!
3. When you cook the pasta be sure to use lots of well-seasoned water. Taste it. It should be pleasingly briny and remind you of a day at the beach. Remember: as the pasta cooks it will absorb the seasoned water and in turn be properly seasoned. A pinch or two of salt is not enough!
4. When the pasta is done don’t rinse it. The starches that would rinse away will help the tomatoes stick to the pasta.
5. Toss the hot pasta with the hot sauce.

Tomato Lemon Dressing

Ease of Preparation: Easy
Makes one and a half cups

This uniquely made dressing includes a whole pureed tomato so it’s guaranteed to add garden flavour to any salad! The thick puree holds the aromatic olive oil and bright lemon in a smooth embrace. Use a ripe tomato and it’ll taste like a summer day!

Tomato Lemon Dressing

A large ripe tomato
The juice and zest of a whole lemon
One-half cup of your best olive oil
A sprinkle or two of salt and pepper

Mix everything together until smooth dressing forms. You’ll need a blender to smoothly puree the tomato. It may take a few minutes. I prefer my immersion blender. It’s easier to clean up!

Strain through the finest strainer you have. This will smooth out the dressing by removing seeds and tiny bits of the tomato’s skin. Don’t worry if you don’t have a strainer, it’ll still taste great!



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Vanilla Chicken Dinner

Rosemary Vanilla Chicken

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

I often braise chicken thighs for dinner; they have infinite varieties of preparation and go well with just about any side dish. They are flavour sponges too! In this version I pair the woodsy aroma of rosemary with the subtle flavour of vanilla. Try experimenting with other seasonings for different flavours.

Ingredients:

Rosemary Vanilla Chicken

• 8 x chicken thighs
• 4 tbsp of olive oil or vegetable oil
• 2 x onions, sliced
• 2 x carrots, chopped
• 1 bottle of chardonnay
• 1 x vanilla bean or 1 tbsp of vanilla extract
• 2 x large sprigs of rosemary, needles peeled off

Directions:

Rosemary Vanilla Chicken

1. Remove the bones from the chicken thighs by slitting the back of the thigh with a sharp knife. Carefully trim the meat off of each bone. Try to leave the thigh in one piece, but it’s OK if it ends up in several pieces.
2. Preheat a large frying pan over medium-high heat then splash in the olive oil. Add the chicken and the bones and begin browning. As each piece browns, turn it over. Continue until each piece is golden brown then lower the temperature. This is the best time to add the rich flavours of caramelization before the liquids are added and before the meat begins braising. Take the meat and bones out and reserve while the vegetables are cooked.
3. Add the onions and carrots to the hot pan and cook them for a few minutes until they slightly soften. This will brighten their flavours considerably. As you stir them, loosen any brown bits that adhere to the pan’s bottom. These are caramelized juices from the meat and will add a lot of flavour to the dish.
4. Add the chicken meat and bones back to the pan. Pour in the wine - reserving a sip for yourself! You may also use less wine and make up the difference with homemade or canned chicken broth. For this dish I prefer the oaky vanilla-like flavours of California chardonnay.
5. Slit the vanilla pod lengthwise and scrape out the seed paste inside. Mince the remaining pod and add along with the seeds and rosemary to the chicken. Bring the mixture to a simmer. Place a tight-fitting lid on the pan and let braise on the stovetop over medium heat until tender, about 45 minutes. Remove the lid and fish out the bones, they’ve added their flavour and can now be discarded. Turn the heat up and reduce the liquid until it thickens into a sauce. Taste; then season with salt and pepper.
6. Serve over any rice, pasta or grain

Couscous

Ease of Preparation: Easy
Makes 4 sides or 2 mains

This is a tasty side dish that can be banged out in five minutes. Couscous is a tiny type of cracked, granular pasta that’s already been cooked and dried. It’s actually easier to use than other pastas. Just soak it in some boiling liquid and it’s good to go!

Couscous

A cup of couscous
A cup of lightly salted boiling water
A cup of chopped dried tomatoes
A handful of chopped flat leaf parsley
The juice and zest from half a lemon
A splash of extra virgin olive oil
A sprinkle or two of salt and pepper

Pour the water and tomatoes into a small pot and bring them to a boil. Turn off the heat then stir in the couscous. Cover it and let it rest for ten minutes while its tiny grains absorb moisture.

When the couscous has rehydrated and tenderized, stir in the parsley lemon, olive oil and seasoning. If there are any leftovers put them in the refrigerator; they’ll be even tastier tomorrow!

Panna Cotta

Ease of Preparation: Easy
Makes 6 servings

I don’t have a pastry chef on staff at my house so I’m always on the lookout for an easy-to-make dessert like panna cotta. This Italian treat is smooth and light and can be flavoured with any herb, spice or liqueur. It’s so simple to make that it will quickly become part of your repertoire.

Panna Cotta

Four cups of milk
A cup of any sugar
Two packages of gelatin
Two spoonfuls of pure vanilla extract
A spoonful of your favourite spice or herb or a splash of your favourite liqueur

Pour almost all of the milk into a small saucepot and gently warm over a medium heat. Stir in the sugar, vanilla and any optional flavours. Continue heating until the mixture just begins to simmer.

Meanwhile, sprinkle the gelatin powder over the remaining milk. Let it rest for a minute or two as it begins to rehydrate and absorb moisture. Pour in the hot milk and stir until completely dissolved.

Divide the mixture evenly between six small dessert moulds. Refrigerate until firm, at least two hours or overnight. To release the panna cotta from the molds, gently loosen the edges, cover with a small plate then flip over.

Belgian Endive Salad with Vanilla and Raisins and Vanilla Vinaigrette

Ease of Preparation: Easy
Makes 4 salads, 1 1/2 cups of vinaigrette

Belgian Endive is a vegetable that’s often overlooked in the produce section. Its crisp texture and balanced sweet and bitter flavours make it a great choice for any salad.

Belgian Endive Salad with Vanilla and Raisins and Vanilla Vinaigrette

For the Salad:

Four heads of thinly sliced Belgian endive
A cup of plump raisins
A sprinkle or two of salt and pepper

For the Vinaigrette:

A cup of extra virgin olive oil
One-half cup of white wine vinegar
Two spoonfuls of honey
A spoonful or two of vanilla
A spoonful of Dijon mustard
A sprinkle or two of salt and pepper

For the Salad:

Toss the endive and raisins with a splash of the vinaigrette and seasonings. Couldn’t be easier.


For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!


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East Coast Chowder

Brown Butter Spread

Butter always tastes good but for a real treat try browning it first. You’ll be amazed at how much flavour this simple transformation adds! This spread is great with toast, pancakes or anywhere else you enjoy a bit of butter.

Brown Butter Spread

Four sticks of room temperature butter (sixteen ounces)

Toss one stick of butter into a small saucepot and heat it until it melts. Because butter contains as much as twenty percent water it will begin to steam and foam. Once the water has evaporated the foam will subside and the butter’s temperature will begin to rise past the boiling point of water. The milk fat solids that make up one or two percent of the butter will then begin to brown.

Continue heating as the butter begins foaming a second time. Swirl it gently, watching the color, until it turns golden brown and releases the aroma of toasting nuts. Immediately pour the browned butter into a bowl to stop it from browning further. Cool to room temperature. Be patient this will take at least an hour.

Whip the remaining butter in a stand mixer then drizzle in the room temperature brown butter. Whip until fluffy.

Frozen Butter Biscuits

Ease of Preparation: Easy
Makes 8-10 large biscuits

These are my gold-standard biscuits. My secret? Frozen butter! It’s an old pastry chef’s trick that has served me well. Butter tastes great and when it’s frozen it becomes very easy to shred into the dough. After you try these a few times you’ll be able to bake them in under twenty minutes – and clean up the mess too!

Frozen Butter Biscuits

Four cups of all-purpose flour
Two large spoonfuls of baking powder
Two small spoonfuls of salt
Two sticks of frozen butter, eight ounces
A cup and a half of milk
A sprinkle or two of salt and pepper

Preheat your oven to 400 degrees F. Whisk the flour, baking powder and salt together until they’re evenly mixed. Grate the frozen butter into the dry ingredients. Shred it through the large holes of a box grater or potato grater directly into the flour. Toss gently with your fingers until the butter shards are spread evenly throughout the flour.

Pour the milk into the flour mixture and stir with an upside down wooden spoon to form a dough mass. The handle of the spoon is gentler on the dough. Fold the dough over a few times with your hands until all the ingredients come together. If necessary add a few spoonfuls more milk to help gather up any stray flour. This kneading will strengthen the dough a bit but not enough to toughen the biscuits. It will also help them form a crisp crust when they bake.
Pat the dough out on a lightly floured cutting board forming a loose round shape. Cut into wedges – like a pie - or any other shape you’re in the mood for. Position on a baking sheet; sprinkle on a bit of coarse salt and coarsely ground pepper. Bake for fifteen minutes or so. You’ll know they’re done when they turn golden brown. Enjoy at once with lots of brown butter!

My Favourite Clam Chowder

Ease of Preparation: Easy
Dinner for four with leftovers

There are many ways to make a traditional clam chowder and just as many stories about its true origins. The best recipes are always the simplest and this is my favourite for chowder. It’s the one I make at home. It features classic easy-to-find ingredients; it’s a cinch to make and best of all its tastes great! The chowder can be made a day or two in advance and reheated prior to serving. Its flavour actually benefits from resting overnight.

My Favourite Clam Chowder

8 slices of bacon, chopped
1 medium cooking onion, chopped
2 celery stalks, diced
1/2 cup of chardonnay or other white wine
1 cup of cream
1 cup of milk
2 five-ounce cans of clam meat
2 large bay leafs
1 teaspoon of fresh thyme leaves
1 cup of grated baking potato
1 can of unsweetened evaporated milk
1/4 cup of chopped flat leaf parsley
Salt and pepper

Brown the bacon until crisp in a thick-bottomed soup pot. Pour off half of the fat. Add the onions and celery with a splash of water and sauté for a few minutes until soft.
Add the white wine, cream, milk and the juice from the clams (reserve the actual clams for the end so they don’t toughen). Add the bay leaf, thyme and grated potato; bring the mixture to a slow simmer. Continue simmering for fifteen minutes until the grated potato softens, releasing its starches and thickening the chowder base.
Add the reserved clam meat, evaporated milk and parsley. Bring back to heat. Taste the chowder and add enough salt and pepper to season it. Serve immediately with your favourite biscuits!

Sherry Maple Vinaigrette

Ease of Preparation: Easy
Makes two cups

The sharp musky flavours of sherry vinegar are a perfect match for the sweet woodiness of maple syrup. Together, they flavour a great all-purpose dressing for any day of the week.

Sherry Maple Vinaigrette

One-half cup of sherry vinegar
One-half cup of maple syrup
A cup of extra virgin olive oil
A spoonful of Dijon mustard
A sprinkle or two of salt and pepper

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!



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Easy Asian Beef Stew

Orange Ginger Beef

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you'll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Blade steak plays the starring role in this easy to make one-pot supper. Braising transforms this 'simmering steak' into a richly flavoured, Asian inspired meal.

Timing Hints: 15 minutes to prep, 1 hour to simmer; can be made a day or two ahead and easily reheated...

Equipment Hints: A thick bottomed stewing pot large enough to fit the steak with a tight fitting lid...

Ingredients:

Orange Ginger Beef

• 2 tbsp of vegetable oil
• 1 x blade simmering steak, boneless, about 1 pound or .5 kg
• 2 x onions, chopped
• 1 knob ginger, rinsed well, unpeeled, sliced thinly
• 2 tbsp of Soy sauce
• 1 x 10 oz can of beef stock
• 1 cup of orange marmalade
• 1 cup of orange juice
• 1 tbsp of five-spice powder (optional)
• 1 bunch of cilantro
• 1 bag of baby spinach
• 1 cup of bean sprouts
• 1 bunch of green onions, chopped

Directions:

Orange Ginger Beef

1. Preheat the pot over a medium high heat then add the oil. Sear the steak on both sides until evenly browned. Add the onions and ginger and stir for a few minutes until lightly browned. If the pan starts to burn, add a splash of water and continue…
2. Add the soy sauce, orange juice, marmalade, beef stock and five-spice powder. Rinse the cilantro well then thinly chop the root end of the bunch, add to the pot. Reserve the leaves. Bring all the ingredients to a boil, reduce the heat to low, cover with a tight fitting lid and continue simmering until tender, about 1 hour.
3. When the meat is tender enough, break it into smaller chunks. Split the spinach and bean sprouts evenly between four bowls. Stir the green onions into the broth then ladle into each bowl. Top with a sprinkling of the reserved cilantro leaves. Enjoy!

A Cup of Hot Mocha

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

I’m addicted to chocolate and always look for a way to work it into a treat, especially with coffee. Together they make mocha. This coffee flavoured chocolate cake batter baked in coffee cups looks like a cup of coffee — until you cut into it!

Ingredients:

A Cup of Hot Mocha

• 4 oz of chopped bittersweet chocolate
• 1 x stick of butter (four ounces)
• 4 x eggs
• 1/2 cup of brown sugar
• 1 spoonful of vanilla
• 1/2 cup of strong coffee, room temperature

Directions:

A Cup of Hot Mocha

1. Preheat the oven to 325 degrees F. Toss the chocolate and butter into a small bowl and set over a small pot of simmering water to begin melting it. This will insulate the delicate chocolate from direct heat and keep it from scorching. As they begin to melt stir until smooth then remove them from the heat.
2. Whisk the eggs, sugar, vanilla and coffee together. Add the chocolate mixture, whisk until smooth then divide evenly between four coffee mugs.
3. Place the mugs in a small high-sided pot. Add enough hot water around the cups to equal the level of the batter within the cups. Place in the oven and bake for 40 minutes. Serve immediately or cool and serve later.

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