Cookies and Cups: Cookies and Cream Cookies

          I wanted to give a shout-out to Cookies and Cups AMAZING cookies. Made these for my valentine and wanted to pass the recipe along. Check out Cookies and Cups for this recipe... Mine are below!

 Written and Photo Credit: Jane Phillips

Greek Style Marlin

          It's that time of year again: Valentines Day. The one day that corporations can capitalize on romantic gestures. Or, new couples can impress each other with elaborate plans and secretly hope that they become a tradition. Or, an opportunity for long-term relationships to work together to scrounge their pennies together, and budget for a special outing. This recipe can help you in any situation this evening. And, it's EASY. With a capital E, A, S, and Y.

          Even the ingredients make for a simple, yet colorful photo:

 

Greek Style Marlin

1 tbsp Olive Oil

1 Spanish Onion

1 Red Pepper

1 tbsp Chopped Garlic

1 1/2 cups Feta

1 Tomato

2 Zucchini

2 Marlin Steaks

Salt and Pepper

Fresh Basil

          Dice all vegetables into pieces about 1-centimetre by 1-centimetre. Separate the onions and red pepper from the tomato and zucchini. The tomatoes and zucchini will cook faster.

          Over medium-high heat, cook the garlic  and oil until aromatic. Add the onions and red pepper and cook until soft. 

 

          In the meantime, cut basil into thin strips (this is called a julienne). Once the peppers and onions are soft add basil, tomato and zucchini. 

         Once cooked, reserve to the side. Using the same pan (and therefore leftover flavors) sear the marlin steak until browned on each side. Also, season with salt and pepper. 

          Plate with veggies atop the marlin steak and feta. You can use a little bit of basil as well. 

          If you are new to this blog, be sure to check out my "The Feast" series!

Happy Valentines Day!

Written By and Photo Credit: Jane Phillips 

The Feast: Part Seven - Mushroom Turkey Breasts

          Sauces can be a key deliverable in any main course meal. Regardless of how you cook the meat that you are using, any sauce can make or break the flavors you are serving. Many people underestimate the power of making a sauce from scratch, but if you have the time, starting with a homemade stock can enhance any sauce. There is a reason why some restaurants keep a saucier on staff - they have the time and energy that it takes to deliver a sauce (or soup) that will sell the dish.

          When doing turkey-three-ways, I knew that it was important to have an appropriate sauce for each style. I removed the breasts of each turkey and flattened them to overlap. After doing so, I lay the breasts out (two at a time) to form a roll, formed a line of sauteed and seasoned mushrooms, and tied them up similar to the turkey thighs in a previous post

          The end result would be mushroom turkey breasts, seasoned with thyme.

 

          To begin, I seared the turkey roll in a large pan (large enough to hold these gigantic rolls!). Using the same pan allowed me to keep the flavors caked onto the bottom. I used homemade stock to deglaze the pan. To do this, have the pan on a high heat and pour a small amount of stock into the bottom. Use a wooden spoon to scrape the bottom of the pan, releasing any small bits of flavor into the stock. Reserve this liquid and reheat the pan.

Mushroom Sauce

(each recipe yields enough sauce for one double-breasted turkey roll)

1 lb mushrooms (any variety)

4 tbsp butter

3 shallots (finely diced)

2 tbsp thyme (picked)

1/4 cup red wine

2 cups chicken or beef broth

salt

fresh cracked black pepper

          You can choose to chop the mushrooms or keep them whole for this recipe because they will be pureed in a later step. By chopping them into smaller pieces, the mushrooms can release more flavor. But, if you are strapped for time, you can choose to keep them whole. If you don't have much time on your hands, you run the risk of burning any sauce... and maybe you shouldn't be making a sauce from scratch anyway?

          Combine mushrooms and butter over high heat until wilted. Add shallots and thyme to begin building the flavors for your sauce. Once all of your ingredients have reached a softer state, add broth and red wine. Turn the heat down to medium high and begin reducing by 25%. You will add the bay leaf at this point but use caution when stirring. If you loose the bay leaf then you run the risk of pureeing it into the sauce. This will create hard inconsistencies in the sauce and reduce the quality of the overall meal. 

         Once reduced, remove the bay leaf and puree the sauce using an immersion blender. You can use a regular blender but be careful (and use a cloth) of the top exploding off! Heat expands and will only result in minor burns to your hand. 

          This sauce can be reserved for later or served fresh and hot. I put half of the sauce on the par cooked turkey breast rolls (as seen in the above picture) and baked the rolls when it was time for service. The remainder of the sauce was heated and served with the sliced rolls. 

 

          This plate was served with cornbread stuffing, asparagus, and figs. Don't miss any recipes from this series! Last weeks post was a creamy Lobster Bisque! 

Written By and Photo Credit: Jane Phillips 

The Feast: Part Six - Lobster Bisque

          Lobster bisque is oh-so-haute in the restaurants of inland Canada. For those who are not lucky enough to live close to the ocean, the idea of lobster is enough to make mouths drool for miles. But the reality is - from my point of view - lobsters are the roaches of the sea. Don't ever look one in the eye, the mental picture might stay with you longer than you'd like. Lobsters' hard exterior looks unappetizing and are atomically built like a jigsaw puzzle. As a result, the average person does not want to be involved in making lobster stock.

          But! Alas! For a great lobster bisque, a stock from scratch is the best way to go. Start by deciding the quantity of lobster stock that you desire to make. If you would like 6-cups of stock, use at least three one to one-and-a-half pound lobsters. Keep in mind, you will be evaporating a portion of the water that you boil with the shells. So, add approximately three cups for every one to one-and-a-half pound lobsters.

Lobster Stock

2 tbsp Butter (salted or unsalted)

1 tbsp Chopped Garlic

1 cup Roughly Chopped Onion, Fennel

4 Lobsters

1 cup White Wine

12 cups Water

          First, heat the butter in a stockpot that can handle a 12 cup, plus 4 to 8 lb weight (from the remaining ingredients). These amounts can be adjusted equally. Once heated, add the chopped garlic, onion, fennel to the butter and stir until translucent. Add the white wine, water, and boil. Once the mixture is boiling, add lobsters one-at-a-time, head first. This will kill them faster, and help to avoid a counter-top full of water.

          After approximately twelve to fifteen minutes, remove the lobsters and set aside the mixture. Remove the shells and reserve the meat. Return shells to the mixture and boil. Strain mixture and move onto Lobster Bisque recipe...

Lobster Bisque

1 recipe Lobster Stock

1 cup Chopped Fresh or Canned Tomatoes

4 cups Chicken or Fish Stock

2 tbsp Tarragon Leaves

1 tbsp Parsley, Chopped

1 tbsp Orange Zest

Bay Leaf

Pinch Cayenne

1/4 cup Basmati Rice (Uncooked)

1/2 cup Whipping Cream

          Combine your fresh stock with canned (or fresh) tomatoes and fish stock. The additional stock is meant for pure volume. Your house may smell like fish at this point so - rumor has it - heat some white vinegar in a pan on the stove. Additional flavors are found in seasonings like tarragon leave, parsley, orange zest, bay leaves, cayenne, salt and pepper. At this time, add uncooked basmati rice and simmer until cooked throughout.

          Bisque must be pureed (preferably with an immersion blender/motor boat) but it is important to (!) NOTE (!) do not add the cream until after you have blended the mixture. If you add it before, you will end up with an oddly textured - whipped cream lookalike - half separated - terrible excuse for a soup. So, to recap, add the whipping cream AFTER blending.

          Lobster Bisque can have a great amount of color and will sound ever-so-exotic to your dinner guests. Coming up - Real Entrees!

Written By and Photo Credit: Jane Phillips 

The Feast: Part Five - Smoked Salmon Canapes

          The keyword for this recipe is simple. Smoked salmon canapes look the part of a complicated appetizer, and can be prepared ahead of time. However, I would suggest assembling at the last moment to avoid soggy baguettes.

          Canapes can be made from thinly sliced baguettes that are toasted with butter and salt and pepper. Toast these baguette slices for approximately 5 minutes at 350F on a baking sheet. This can be used for Brie with Roasted Pear Canapes.

          Next, separate smoked salmon and slice each piece in half. This will make it easier to form the salmon pieces into shapes - like rosettes.

Dill Cream

1 cup Whipping Cream

1/2 cup Cream Cheese

1/2 cup chopped Dill

2 Shallots (thinly chopped)

1/2 Lemon (juiced)

Salt and Pepper

          For the dill cream: Whip 1-cup of whipping cream and mix with 1/2 cup of cream cheese. Add chopped dill and thinly chopped shallots. Squeeze half a lemon and season with salt and pepper. This cream can be portioned into a piping bag (see this post for tips on making parchment piping bags) and piped onto toasted baguette slices for assembly.

          Possible garnishes for this dish include: roasted shallots, dill, lemon zest, and even shaved cheeses! I used dill in this plating.

          Stay tuned for healthy recipes (for those overdue New Years resolutions) and recipes from The Feast (entrees).

The Feast: Part Four - Tandoori Chicken Skewers

          Tadoori Chicken Skewers are a famous appetizer that I hesitate to give away... due to the lack of actual tandoori ovens that are involved in the process. Therefore, removing the legitimacy of their name. BUT - saving grace -, the flavors are shockingly close to the real thing.

          When making these chicken skewers, it is best to use chicken thighs (even though chicken breasts are easier to put onto the skewer. Thighs will keep their moisture and flavor for longer periods of time and won't break the bank. Also, you can use thighs for recipes like the Red Wine Thighs (soon to come) in this series...

          Upon purchasing the thighs, you must de-bone them. You can have your local independent butcher do so, but he will then decide that you are useless in the kitchen and overcharge the world out of you. This is the last thing that you want. If this happens, he will then try to sell you meats that he claims are "local", "fresh", "unique" or "never frozen" and this will not be the case. These will also be sold to you at a premium price and you will leave feeling ripped off. Plain and simple: de-bone your own thighs.

          Thighs can be de-boned with a sharp knife and a separate cutting surface than what you use for slicing vegetables (let's keep it sanitary people). Locate the bone with your finger and slowly cut at the sides of the bone (where the meat runs up the sides) and separate the two. Once you can slide your finger under the bone, pull it away from the meat and skin while sliding your knife under and removing the bone. It may take a few times to do so, but you can find handy tutorials online. Make sure that you always check for cartilage and chewy pieces.

          Next, spice the chicken up with salt, pepper, red chilli powder, and lemon juice. Slice the thighs into THIN strips and begin placing onto skewers. This is the part where you may have to get creative. Folding the thigh meat onto itself, using multiple pieces, and leaving enough room for your fingers can be tricky enough to entertain you for an hour or two (tops). Marinate skewers overnight in:

Tandoori Sauce:
   6 tablespoons plain yogurt
   7 tablespoons heavy cream
   2 1/2 tablespoons ginger paste
   2 1/2 tablespoons garlic paste

(Or Minced Garlic)
 1 teaspoon ground cumin
   1/2 teaspoon garam masala powder

(Or Masala PC Sauce found at Loblaws)

   1 teaspoon saffron

          Note: Make sure that each skewer has at least some sauce on it.

         Once the skewers have marinated, heat a frying pan at medium-high heat and sear in butter. This is your chance to get a nice rich, brown coloring. Brown, not black, coloring will enhance the appearance of the plate. You may need to rinse out the frying pan a few times to avoid leftover burnt yogurt.  Once the chicken is seared, garnish with any combination of the following:

Salad Greens

Green Onions

Chives

Lemon Juice

Onions

Butter 

Yogurt

          I have garnished these skewers with a yogurt-cream-chive mixture and chiffonade salad greens. Later, I added more Masala sauce to the picture. It added that extra spice that was missing. Beautiful. 

          Don't miss any recipes in the series: Last weeks Brie and Roasted Pear Appetizer

Written By and Photo Credit: Jane Phillips

         

The Feast: Part Three - Brie with Roasted Pear and Thyme

          More cheese! Most people cannot say no to it. But this satiating canape is exceedingly popular due to the cheese-pear-thyme combination. Any type of brie can be used in this recipe, but one must be more selective about their pears.

          Bosc pears, with their long shape, are easily recognized in the grocery store for their light brown coloring. This coloring lends to the final appearance of the canape, and avoids falling into the bland beige of the cheese and bread. Along with the color of the pear, it's sweet-spiced flavor lends a hand in enhancing the rustic thyme. (Be sure to pick the thyme to avoid crunchy stems)

          Cut the Bosc in half and remove cores. Although many recipes call for the skins to be removed, I prefer leaving them be - allowing the brown coloring to come through. Slice the pears fairly thin and place on a parchment-lined baking sheet. The beauty of roasting pears, onions, or any old vegetable and fruit: you can leave the oven at whatever temperature you are already operating at. Place the pears in the oven until hot and bubbling, and rotate to show the underside.

          When the pears are cooked throughout and golden brown, remove from the oven. Canapes can be assembled as such: baguette, sliced brie, roasted pears, picked thyme. This canape, as mentioned, is very popular - especially among my serving staff!

          Note: The baguettes can be thinly sliced and toasted ahead of time. Cover each slice with butter and a generous helping of salt-and-pepper-mix for flavor.

          Stay tuned for more appetizer recipes. For tips on how to save on cheese, turn back to Table Snacks
Written By and Photo Credit: Jane Phillips

The Feast: Part Two - Table Snacks

          Upon my suggestion for snacks on the table - pre-appetizers - my client requested products with cheese as the main ingredient. So I thought of Cheese Straws. Well, duh. That's just how easy it is. But, I turned to the LCBO's Food & Drink magazine for guidance, instead of my usual browse of marthastewart.com.

         I went ahead with the Cheese Straws listed in the early summer issue of 2007. Oldies can be goodies, after all. The LCBO suggests serving these with cured olives and baby French radishes. But, I opted for my signature Artisan cheese crisps and spiced almonds (which I have yet to secure a recipe for). 

Cheese Straws

LCBO Food & Drink Magazine

½ cup flour
½ cup finely grated Gruyère cheese
¼ tsp salt
1/8 tsp cayenne
1/8 tsp paprika
¼ cup butter, diced
2 tbsp milk

          The cheese! Oh, the cheese. Don't blow your budget though. In Mississauga there is (believe it or not) a cheese outlet store. And, Costco doesn't beat your bank with their prices (except on jumbo shrimp). Preheat the oven to 425ºF. Mix the flour, cheese, salt, cayenne, and paprika. Add the butter, and blend. The milk is simply a binding ingredient, so only add as much as you need until the mixture begins to form a dough.

          The dough can be turned onto a floured surface for kneading, or it can be left in your mixer with a dough hook. I prefer the latter, as my dishwasher (also known as my boyfriend) does not always enjoy scraping dough off of our counters. Upon completion, roll small pieces of dough into sections resembling a pencil. Then, the dough is simply baked for 10 minutes (after 10 minutes keep a close eye. I lost a few soldiers).

          Note: I found this part of the process difficult, as my warmer-than-usual hands were not friendly with the dough. I found that having a section of the dough hanging out from under my hands helped. The weight of the hanging dough pulled the rolled section and contributed to the length of my cheese straws. If I did not do so, the dough kept returning to it's initial ball-shape.

 

          The Artisan Cheese Crisps are simply grated cheese, spices of your choice, salt, and pepper, baked at any temperature until set. And the almonds are oil, brown sugar, and your choice of spices, baked until fragrant (but not the fragrance of charcoal). 

         And that's that! You have yourself some house-made table snacks. Where-ever did you buy these cheese crisps? They'll never know.

Written By and Photo Credit: Jane Phillips

The Feast: Part 1 - The Menu

          As a caterer, you are more-often-than-not asked to prepare a unique menu for that special occasion. For many of my clients, the occasion is not always special as it is an occasion. Those who are more wealthy often use caterers to maintain their status as the lady (or lord) of leisure. I am always willing to abide. But, I have to admit. I never did think that I would be catering a client's family Christmas dinner.

          I wanted to make it special. Something that they have never encountered. Similar, it would have to be something that I have never encountered, let alone prepared. I decided to prepare turkey-three-ways, with a multitude of side dishes. It would be a feast.

          I suggested to my client that I prepare appetizers and snacks to be placed on the table. On past visits, she purchased chips and nuts to go into bowls. But, naturally, I felt that I could do one better. For the living room tables I prepared:

Spiced Almonds

Cheese Straws

Artisan Parmesan Crisps

          Although appetizers would not be necessary, I knew that these stomachs were about to partake in a marathon. A marathon, unlike a sprint, requires preparation. And, I could not allow stone cold stomachs to tackle turkey-three-ways. For appetizers I prepared:

Brie with Roasted Pear and Thyme

Seared Beef Tenderloin Canapes

Smoked Salmon with Lemon-Pepper-Dill Cream

Tandoori Chicken Skewers 

(Special thanks to my friend Chef Tom Malycha for many years of witnessing this appetizer. It was time for my own twist)

          My client requested a soup and, upon seeing the options I provided, she requested Lobster Bisque. Alas, many of the guests would not enjoy a seafood option. So, I added Mushroom Bisque as an alternative and away we went. 

          

          Turkey-three-ways would consist of:

Baked Mushroom Breast

Wings and Thighs in a Red Wine Sauce/Marinade

Legs with a Sage Ginger Fruit Compote

          And, although completely unnecessary, a few sides were in order. I tried to remain as traditional as possible, but failed to keep it too simple. That's what an large budget and loads of imagination will do to you. The sides would ring in as:

Cornbread Stuffing

French Green Beans

Potato and Fennel Gratin

Balsamic Roasted Figs and Asparagus

Cranberry Sauce

          The dinner was set to be a full service event, but I felt that platters of dessert would be fitting for our over stuffed athletes. One plate of desert often restricts guests, but platters of mini desserts can result in guests eating more than they anticipated. Those mini desserts will get you every time. Little buggers sneak up on you like ninjas. 

Dulce de Leche Cream Puffs with Frangelico and Hazelnuts

Berry Gingerbread Trifle

Candy Cane Shortbread

Chocolate Covered Strawberries

          And that was it. The dinner was set. Now came the grocery shopping and list-making. I was much more organized that usual, although I appeared a frantic mess. Two sixteen hour days and 8 AM turkey pick-ups were what lay ahead. 

          Stay tuned for the details on each of these recipes!

Written By and Photo Credit: Jane Phillips