Author: Marni

Pappa’s Paella

Pappa’s Paella

This paella recipe can be made with mixed seafood or chicken and chorizo. My Dad makes this on the barbeque using a traditional paella pan but you can make it on the stove using a large cast iron frying pan (which is what I happen 

Tomato Tart with Parmesan Crust

Tomato Tart with Parmesan Crust

This is a recipe adapted from Canadian Gardening, Summer 2015. It’s a lovely accompaniment to any summer dinner party. Crust 1 and 1/4 c. flour 1/2 c freshly grated parmesan (or romano) 1/4 tsp fresh ground black pepper 1/2 c. chilled butter cut into pieces 

No Knead Bread in a Dutch Oven

No Knead Bread in a Dutch Oven

This has got to be the easiest bread there is to make and it’s only 4 ingredients and very little mucking about. Stir them together, leave them in a covered bowl overnight and bake in the morning. I had to adapt the baking times from The BEST No Knead Bread Recipe from Gimme Some Oven because my cheapo parchment paper can’t withstand heat of more than 425 F.

Ingredients

  • 3 1/4 cups (425 grams) all-purpose flour (or 400 grams flour and 25 grams oatmeal)
  • 2 tsp sea salt
  • 1/2 teaspoon active dry yeast
  • 1 1/2 cups warm water

Method

  1. Mix the ingredients in a large bowl. The dough will be shaggy. Cover and leave overnight (I just recycled a bread bag).
  2. Lightly flour a piece of parchment paper and turn the dough out onto it.
  3. Sprinkle the dough with a bit of flour if it’s sticky to handle and pull up each side one at a time into the middle.
  4. Turn the dough over so the seams are on the bottom and shape into a round loaf.
  5. Sprinkle with flour and cover with plastic wrap while you heat up the dutch oven.
  6. Heat a dutch oven in the oven with the lid on at 425F. Remove from oven (careful it will be very hot). Remove the lid, pick up the parchment paper with dough on it, and place it in the dutch oven.
  7. Put the lid on and bake for 30 minute.
  8. Remove the lid and bake for another 25 minutes.
  9. Remove the bread from the oven and place on a rack to cool.

 

Breakfast Cookies #2

Breakfast Cookies #2

This breakfast cookie recipe is easy, quick and makes 18 breakfast cookies. I was going to use honey or agave instead of sugar but discovered I was out so I ended up using brown sugar. You could substitute any kind of nut butter for the 

Almond Thumbprint Cookies with Blueberry and Raspberry Jam

Almond Thumbprint Cookies with Blueberry and Raspberry Jam

Almond thumbprint cookies are easy and can be made with any kind of jam that you like. This recipe is based on Martha Stewart’s Iced Thumbprint Cookies recipe, but instead of the icing sugar mixture I used a half-and-half mixture of blueberry and raspberry jam 

Roasted Tomato Soup

Roasted Tomato Soup

One of my resolutions for 2022 is to do what I can to combat food waste. That means when I go to the local green grocer I look for the veg that is on special and needs to be used immediately. Today Kin’s Apple Farm market had lovely tomatoes on special so I bought a couple of pints. I’m a BIG fan of Marcella Hazan‘s super simple tomato sauce. While it’s very easy and very delicious, it also has 5 Tbps of butter in and I’m trying to keep the fat down. So, I opted to try roasting the tomatoes to see what would happen. This soup is my attempt on Feasting At Home’s Simple Oven-Roasted Tomato Sauce. I blitzed the roasted tomatoes, veg and all the juices in a nutribullet and ended up with a happy accident, a really tasty tomato soup.

Ingredients

  • 2 pints tomatoes (any kind will do)
  • 2 Tbsp olive oil
  • 7 garlic cloves, smashed and peeled
  • 1 shallot, peeled and sliced
  • Sea salt to taste
  • fresh black pepper to taste
  • 1/4 tsp sugar

Method

  1. Pre-heat oven to 400 F
  2. Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
  3. Place the sliced tomatoes cut-side down on the sheet pan and roast 40 minutes, or until skins have lifted off the tomatoes.
  4. Remove tray from oven and let cool, pull off the skins.
  5. Pour everything (including roasting juices) into a KitchenAid with the paddle attachment and stir on slow to mash and incorporate the ingredients (or mash with a potato masher).
  6. Season with sea salt, pepper and sugar.
  7. Either reheat in a pot, put in the fridge, or freeze.
  8. If freezing let sauce come to room temperature before adding to mason jars with 2″ headroom at the top of the jar, sauce will expand as it freezes.
  9. If reheating from frozen, thaw in the fridge overnight.
Salmon Cakes Take 2

Salmon Cakes Take 2

Salmon cakes can made from fresh or cooked salmon. Last time I made Fresh Salmon Cakes. This time I baked up a salmon filet that I had in the freezer and used that. This would also be a great recipe for using up left over 

Fresh Salmon Cakes

Fresh Salmon Cakes

These salmon cakes are the product of salmon fillets from Skipper Otto that I bought just before the holidays thinking I was going to make a tonne of gravlax…nope, didn’t get to it. So, now I’m playing with ways to use up eight rather large 

Cardamon Bread Pudding with White Chocolate and Grand Marnier Sauce

Cardamon Bread Pudding with White Chocolate and Grand Marnier Sauce

Cardamon Bread Pudding came about this year because I was going to make Gingersnap Bread Pudding but the gingersnaps didn’t get made (2021 strikes again). We also had a bunch of whipping cream that need to be used up so I had to improvise.

Ingredients

  • 1 cup whipping cream
  • 1 cup water
  • 1/4 cup butter (plus some to grease the pan)
  • 1 tsp vanilla
  • 1/3 cup sugar
  • 1 tsp ground cardamon
  • pinch of salt (or use salted butter)
  • 2 cups of cube stale brown bread (I used leftover bread that I had cubed for stuffing)
  • 1 cup white chocolate chips
  • 3 eggs beaten

Method

  1. Preheat oven to 350F.
  2. In a medium-sized pot warm the whipping cream, water, butter, vanilla, sugar and salt and ground cardmon over low heat.
  3. Continue heating until the butter has melted then allow it to cool.
  4. Butter a 4-6 cup baking dish.
  5. Cover the bottom with a mix of the bread sprinkle in 1/3 of the chocolate chips, repeat until bread and chips are used up.
  6. Add a bit of the warmed cream mixture to your eggs and whisk.
  7. Add the egg mixture back to the warm cream mix and whisk to combine.
  8. Pour egg and cream mixture over the bread and chips layers and press down so the bread starts to absorb the liquids.
  9. Bake for 50 minutes until it’s still a bit wobbly and the edges of the bread have browned.
  10. Remove from oven and serve warm at room temperature.

Instead of Bourbon Sauce, I made a Grand Marnier sauce (followed the same recipe, just swapped in Grand Marnier for the Bourbon).

Grand Marnier Sauce

  • 1/4 cup butter
  • 1/2 cup sugar
  • 3 tablespoons whipping cream
  • 2 tablespoons Grand Marnier

Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly before serving.

Makes about 1/2 cup of sauce.

Server pudding warm.

Turkey Croquettes

Turkey Croquettes

Turkey croquettes are a great way to use up leftover turkey and mashed potatoes. This recipe is adapted (with thanks) from the Baked Turkey Croquettes recipe from Skinnytaste.com. Ingredients 2 cups cooked leftover turkey, minced fine 1 cup mashed potatoes – left overs or boil