Apple Tart

Courtesy of The Wednesday Chef.

Ingredients
Dough 

• 1 cup all purpose flour, plus more for dusting
• 1/2 teaspoon of sugar
• 1/8 teaspoon of salt
• 6 tablespoons (3 ounces) cold unsalted butter, cut into 1 inch cubes  
• 3 to 5 tablespoons of cold water

Filling

• 2 pounds of apples, peeled, cored and sliced (do not through out scraps) 
• 2 tablespoons unsalted butter, melted
• 3 to 5 tablespoons sugar, depending on your sweet tooth

Glaze

• Apple scraps
• 1/2 cup sugar

Tools

• Rolling pin
• Baking sheet
• Parchment paper
• Plastic wrap
• Pastry brush OR paper towel

Directions

• Put the flour, sugar, salt and butter cubes for the dough in a food processor bowl.  Pulse a few times, until the butter is broken up into lima bean size pieces
• Drizzle in the cold water one tablespoon at a time, processing or mixing as you go until the dough just holds.  You may need more or less water depending on your climate
• Transfer the dough to a lightly floured work surface, and quickly gather into a 4-inch-wide disk.  Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 3 days
• Heat oven to 400 degrees and prepare a floured work surface again.  Remove the dough from the fridge, and roll it out (turning over if you like) until its about 14 inches round.  Since it will be a rustic tart, an ovalish shape is fine
• Place the dough on a parchment-lined baking sheet. Crowd as many apples as you can in concentric circles over the dough, leaving a 2 inch border. Fold the dough over the edges of the apples, leaving an open middle
• With a pastry brush or folded up paper towel, brush the butter over the apples and exposed upper crust. Top with a little sugar
• Slide into the oven on the center rack, and bake for 45 minutes, rotating halfway through
• Meanwhile, start the glaze by dumping the apple cores, peels, sugar and any leftover apple chunks in a sauce pan. Add water until the apple bits are just covered. Bring to a boil and cook for up to 30 minutes.  Strain the liquid, discarding the trimmings.  Return the liquid to the pan, and reduce until syrupy.  About 10-15 minutes
• When the tart is finished, pull off the parchment paper and let cool on a rack for 15 minutes. Brush the glaze over the apples and enjoy warm or at room temperature

Meatballs in Tomato and Chipotle Sauce

From The Wednesday Chef.

Serves 6 to 8 (about 34 meatballs)

Meatballs12 ounces ground pork
12 ounces ground beef
1 medium zucchini
8 peppercorns
1/4 teaspoon cumin seeds
1/4 teaspoon dried Mexican oregano
2 eggs, lightly beaten
1/3 cup finely chopped onion
1 1/2 teaspoons salt

1. Place the ground pork and beef in a food processor and pulse several times. Transfer to a large bowl. Trim the ends of the zucchini and chop finely. Add to the bowl.

2. Finely grind the peppercorns and cumin seeds in a spice grinder or mortar and pestle and add to the meat. Add the oregano, eggs, onion and salt and gently use your hands or a spatula to thoroughly combine all the ingredients. 
3. Gently form the mixture into 1 1/2 -inch meatballs. Place on a baking sheet and refrigerate while making the sauce.

Sauce and finish
2 pounds tomatoes
2 to 4 chipotle chiles en adobo, more or less to taste
3 tablespoons vegetable oil
3/4 cup chicken broth
Salt

1. Bring a large pot of water to a boil. Core the tomatoes and place them in the boiling water. Reduce the heat and simmer for 5 minutes. Drain the tomatoes and cool for a few minutes.

2. Process the tomatoes and chipotle chiles in a blender or food processor until smooth.

3. Heat the oil in a large skillet and add the tomato sauce. When it comes to a boil, reduce the heat and simmer for 5 minutes. Add the chicken broth. When the sauce comes back to a simmer, add the meatballs.

4. Cover the pan and simmer the meatballs over low heat until they are cooked through, about 50 minutes. Adjust the seasoning by tasting and adding salt just before the end of the cooking time. This dish can be prepared a day ahead or can be frozen and reheated.

Potato Salad (Kartoffelsalat)

From My Berlin Kitchen. The salad is best if dressed a few  hours before serving but it's also delicious eaten right away when it's still slightly warm.

Makes 4 servings

2 pounds Yukon Gold or other waxy potatoes
3 1/2 tablespoons unsalted butter
2 yellow onions, finely chopped
1/3 cup white wine vinegar
2/3 cup beef or chicken broth
1 tablespoon Dijon mustard
3 tablespoons olive or sunflower oil
1 teaspoon salt
Freshly ground black pepper
2/3 cup loosely packed flat-leaf parsley, minced

1. Wash the potatoes and put them in a pot with cold salted water just to cover. Bring to a boil with the lid on; then reduce the heat to medium and cook the potatoes until they are just tender. Depending on their size, this should take between 20 and 30 minutes. Drain the potatoes and let them cool for at least an hour or two and up to overnight.

2. Peel the potatoes and cut them into very thin slices, about 1/8-inch thick. Put the potato slices into a serving bowl.

3. Melt the butter in a 10-inch saute pan and add the onions. Mix well and cook for 3 minutes over medium heat. Pour in the vinegar and the broth. Add the mustard and stir well. Let the mixture simmer over low heat for an additional 3 minutes.

4. Carefully whisk in the oil, and then pour the hot marinade over the sliced potatoes and mix well. The potatoes will take a few minutes to absorb all the dressing. Add the salt and as much freshly ground pepper as you’d like.

5. Just before serving, add the minced parsley to the bowl and mix well. Taste for seasoning and serve.

Fake Baked Beans

From The Wednesday Chef. 

Serves 4

3 15-ounce cans of pinto beans
1/4 cup ketchup
1/4 cup molasses
3 tablespoons apple cider vinegar
1 1/2 teaspoons dry mustard powder
1/4 teaspoon Tabasco sauce, or to taste
1/4 teaspoon freshly ground black pepper
A pinch of smoked Spanish paprika

1. Put the beans, with their liquid, in a pot. In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper. Pour mixture into beans and stir well.

2. Bring everything to a simmer. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Season with salt if needed.

Bandiera (Italian Ratatouille)

Bandiera is the Italian version of ratatouille.  Ingredients are layered into one pot.

Starting at the bottom:
Potatoes
Carrot chunks
Sliced peppers
Cubed Eggplant
Zucchini
Shreds of plum tomatoes (on top and around)

Pour olive oil and sprinkle with plenty of salt and basil. Stew for an hour.

Ham & Vegetable Soup

I have two leftover ham bones in the freezer waiting to be turned into delicious soup.

This is the perfect soup to serve on chilly rainy days. All you need to complete the meal is warm crusty rolls or bread.

1 leftover ham bone (with a small amount of ham still attached to bone)

1 large onion, chopped

2 bay leaves

16 cups (4 L) cold water

21/3 cups (575 mL) soup mix (a dry mixture of yellow and green split peas, red lentils, alphabet pasta, pot barley and rice)

11/2 teaspoons (7 mL) dried Italian seasoning

6 large carrots, sliced

2 celery stalks, sliced

Put ham bone, onion and bay leaves in large heavy pot. Add water. (The ham bone should be completely covered. If necessary, add a little more water.) Place over high heat and bring to a boil; reduce heat, cover and simmer for 4 hours. Remove from stove, uncover and let cool, then cover and refrigerate overnight.

The next day, remove fat from surface of ham stock; discard fat. Remove ham bone from pot; set aside. Place pot of ham stock over high heat and bring to a boil.

Meanwhile, cut ham from bone; discard bone. Cut ham into bite-size pieces (we had about 2 cups/500mL); refrigerate until ready to add to soup.

When stock comes to a boil, add soup mix and Italian seasoning. Return to a boil; reduce heat, cover and simmer for 50 minutes, stirring occasionally.

Add carrots and celery to soup. Increase heat and bring to a boil; reduce heat and simmer for about 15 minutes or until carrots and soup mix are tender, stirring occasionally.

Add ham and cook for 2 minutes or until ham is heated through. (If you prefer a thinner soup, add a little water until reaching desired consistency.)

Remove and discard bay leaves. (Make ahead: Chilled soup can be frozen in airtight container for up to 1 month.)

Makes about 12 servings.

Approximate nutritional analysis for each serving: 190 cal, 12 g pro, 2 g fat, 33 g carb. Excellent source of vitamin A, thiamine and folate. Very high in fibre. Low in fat.

TIP: A (450 g) bag of soup mix yields 21/3 cups (575 mL).

Christmas Ham

Rich, dark and spicy sweet, this is a ham which should carry on bringing festive cheer long after the big day is over.

Serves 8

1 boneless gammon joint, about 2kg
3 tbsp molasses or black treacle
1 tsp cloves
Pinch of mace
1 bay leaf
1 tsp allspice
1 tbsp black peppercorns
Peel of ½ an orange, cut into thin strips
Handful of cloves

For the glaze:
5 tbsp dark brown sugar, plus extra to sprinkle
1½ tbsp mustard powder
Finely grated zest of ½ orange
20ml ginger wine

1. Put the ham in a large stock pot, and cover with cold water. Add the molasses, spices and orange peel and bring slowly to a simmer, skimming off any scum. Simmer very gently for about an hour and a half, until the internal temperature of the ham reaches 68C.

2. Heat the oven to 220C. Lift the ham out of the liquid (which can be used to make delicious baked beans), allow to cool slightly, then carefully cut off the skin, leaving as much fat beneath as possible. Score this in a diamond pattern, and stud the intersections with cloves. Put the ham in a foil-lined roasting tray.

3. Mix together the glaze ingredients into a thick paste, and brush this all over the fat. Put into the hot oven for about 25 minutes, basting twice during this time, and adding a sprinkle more sugar as you go, until the glaze is caramelised and bubbling. Allow to cool completely before serving.

If you follow the tradition of cooking a Christmas ham, how do you do yours? Is there any better way of using up the leftovers than a doorstop sandwich with a good dollop of mustard – and if you don't do ham, tell us, what does keep you going until real life resumes in January?

For the ham

• 2 kilogram(s) gammon (mild cure)
• 1 onion(s) (peeled and cut in half)
• 2 litre(s) coca-cola

For the glaze

• 1 handful cloves
• 1 tablespoon(s) black treacle
• 2 teaspoon(s) english mustard (powder)
• 2 tablespoon(s) demerara sugar

Method

1. I find now that mild-cure gammon doesn't need soaking, but if you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke. 
2. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2½ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.
3. Meanwhile, preheat the oven to 240°C/gas mark 9.
4. When the ham's had its time (and ham it is, now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan (but do NOT throw away the cooking liquid) and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.
5. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180°C/gas mark 4, turning up the heat towards the end if you think it needs it.

Additional information - for gluten free switch the English mustard powder for a gluten free mustard, such as Dijon.

Notes:

I don't throw the skin away. Instead I put it on baking paper on a baking tray with loads of salt. I then cover it with more baking paper and another baking tray and put in an oven until it becomes crispy. Ham scratchings are the treat before the glazed ham dinner.

After I have poached the ham I leave it to cool for 15 mins then take the skin off. A hot oven and about 20-30 mins seems to crisp them up a treat. The baking paper and two baking trays are needed otherwise they pop around everywhere and curl up. This way they stay nice and flat.

Spanish Baked Beans

You can adjust from vegetarian to meaty by adding up to 8 oz (225 g) dry chorizo sausage or a piece of lean smoky bacon or smoked turkey thigh. While you're at it, we recommend soaking and simmering dried beans. The sodium count is lower than that of canned beans, even if they're drained and rinsed.

Ingredients

• 1/3 cup (75 mL) extra-virgin olive oil
• 4 cups (1 L) sliced Spanish onion, (1 large)
• 4 cloves garlic, sliced
• 2-1/2 tsp (10 mL) smoked sweet paprika or sweet paprika
• 3 (19 oz/540 mL each) navy beans, drained and rinsed
• 1 can (28 oz/796 mL) diced tomatoes
• 1-1/2 tsp (7 mL) salt
• 1 bay leaf
• 1 tsp (5 mL) dried rosemary

Preparation

In large skillet, heat oil over medium heat; cook onion, garlic and paprika, stirring often, until onions are softened, about 10 minutes. Transfer to slow cooker.

Stir beans, tomatoes, salt, bay leaf and rosemary into slow cooker.

Cover and cook on low until bubbly and thickened enough to scoop, about 6 hours. Discard bay leaf.

Source : Canadian Living New Slow Cooker Classics

Chunky Beef and Chickpea Chili

With lots of spice and chunks of beef, it's no wonder that this comforting, nourishing chili is a big favourite.

• 1 tbsp (15 mL) vegetabIe oil
• 2 lb (907 g) stewing beef, cut in 1/2 inch cubes
• 2 onions, chopped
• 2 carrots, chopped
• 2 stalks celery, sliced
• 1 can stewed tomatoes
• 1 can chickpeas, drained and rinsed
• 1 cup (250 mL) beef stock
• 1 can tomato paste
• 2 tbsp (30 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) dried oregano
• 3/4 tsp (4 mL) salt
• 1 sweet red pepper, chopped

Preparation

In large nonstick skillet, heat vegetable oil over medium-high heat. Brown stewing beef, in batches.

Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano and salt.

Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.

Stir in red pepper. Cook on high for 15 minutes.

Stove-top Stew: 
Brown beef in Dutch oven. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano, and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender.

Increase heat to medium; stir in red pepper and cook for 15 minutes.

Soy-Glazed Chicken Hot Pot

Soy sauce is key to the flavour and colour of this dish. To cut extra salt, we have chosen sodium-reduced soy sauce rather than regular and gone a step further with sodium-reduced chicken broth. This cuts the sodium by more than half.

2 tsp vegetable oil
8 chicken thighs
1 cup mushrooms, halved
1 onion, sliced
1 piece ginger, peeled and sliced
2 cloves garlic, minced
pinch hot pepper flakes
1 cup chicken stock
1/4 cup sodium-reduced soy sauce
1 tbsp granulated sugar
3 tbsp cornstarch
1 sweet yellow or green pepper, chopped

1. In a large skillet, heat oil over medium-high heat. Brown chicken, in batches if necessary. Transfer to slow cooker.

2. Drain fat from skillet. Fry mushrooms, onions, ginger, garlic and hot pepper flakes over medium heat, stirring occasioanlly, until onion is softened, about 5 minutes. Scrape into slow cooker.

3. Add chicken broth, soy sauce and sugar to skillet. Bring to boil, scraping up brown bits from the bottom of the skillet. Scrape into slow cooker. Stir to combine.

4. Cover and cook on low until juices run clear when chicken is pierced, about 4 to 5 hours. Skim off fat. Move chicken and vegetables to one side.

5. In a small bowl, whisk cornstarch with 1/4 cup water; whisk into liquid in slow cooker. Stir in yellow pepper. Cover and cook on high until thickened and pepper is tender-crisp, about 15 minutes.

Make ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 1 day or freeze for up to 1 month.

Moroccan Chicken Thighs with Chickpeas and Cumin

• 2 16-ounce cans chickpeas, rinsed and drained
• 1 15-ounce can whole plum tomatoes, drained and cut into 1-inch cubes
• 1 large red bell pepper, seeded and cut into 1-inch squares
• 1 medium-size red onion
• Chopped 1/4 cup golden raisins
• 2 tablespoons tomato paste
• 2 tablespoons water
• 1/2 teaspoons ground cumin
• Pinch of paprika
• 4 boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tablespoons creamy peanut butter, almond butter, or cashew butter
• 1/4 tsp cayenne (optional)

• DIRECTIONS

  • 1
    Put the chickpeas, tomatoes, bell pepper, onion, raisins, tomato paste, water,cumin, and paprika in the slow cooker; stir well. Scatter the chicken on top. Coverand cook on LOW until the chicken is tender and cooked through, 6 to 7 hours.
  • 2
    Stir in the nut butter. Serve hot over the couscous, garnished with the cilantro.

  NOTES

  Serve over hot cooked couscous or brown rice. Garnish with chopped fresh cilantro. Serve this with a salad with sliced fresh oranges and radishes.

  Source: (Not Your Mother’s Slow Cooker Cookbook)

Indonesian Chicken in Peanut Sauce

This quick, saucy chicken dish is characteristic of Southeast Asian cooking, which pairs peanuts so deliciously with chicken. Serve with plenty of rice.

Ingredients

• 8 skinless chicken thighs
• 5 carrots, thickly sliced
• 2 onions, chopped
• 2 cloves garlic, minced
• 1-1/4 cups (300 mL) water
• 3/4 cup (175 mL) smooth peanut butter
• 1/4 cup (60 mL) soy sauce
• 1/2 tsp (2 mL) ginger
• 1/4 tsp (1 mL) hot pepper flakes
• 1 cup (250 mL) frozen peas
• 1 tsp (5 mL) white wine vinegar
• 2 green onions, sliced
• 1/2 cup (125 mL) chopped unsalted peanuts

Preparation

Arrange chicken in Dutch oven; top with carrots, onions and garlic.

Whisk together water, peanut butter, soy sauce, ginger and hot pepper flakes; add to pan.

Cover and cook in 350°F (180°C) oven for about 1-1/2 hours or until juices run clear when chicken is pierced.

Stir in peas and vinegar; let stand, covered, for 5 minutes. Serve garnished with green onions and peanuts.

Additional information :

Slow-Cooker Simmer
Use 16- to 24-cup (4 to 6 L) slow cooker. Cook all but peas and vinegar on Low for 4 to 6 hours, or cook on High for 2 hours. Add peas and vinegar; cook on Low for 10 minutes. Garnish as directed.

Source : © CanadianLiving.com

Miso Butter Brussels Sprouts

Here's another experiment with brussels sprouts.

INGREDIENTS

• Brussels sprouts, small & firm – 1 lb.
• Butter – 1 tbs.
• Red miso paste – 1 tbs.
• Olive oil – 1 tbs.
• Lemon – ½

MAKE

1. Preheat oven to 500 degrees
2. Rinse brussels sprouts and trim the ends (the stem part) and remove any outer leaves that look damaged or just don’t look that fresh. Slice them in half
3. Toss brussels sprouts with 1 tbs. of water and a generous dash of salt and pepper. Place brussels sprouts, cut-side down in a rimmed baking sheet / baking pan. Cover with foil and bake for 10 minutes
4. When brussels sprouts are in the oven melt butter and mix with red-miso paste and oil. Toss with brussels sprouts after they’ve baked for 10 minutes. Put back in the oven without foil. Roast for 10 to 12 minutes
5. Toss finished brussels sprouts juice from ½ a lemon and more salt and pepper as needed

SMARTS

1. These are best prepared for serving. If you prepare them ahead, they’ll lose their crisp
2. Serve finished brussels sprouts with your favorite nuts . . . cashews, walnuts, pine nuts all taste great
3. Vegan? Skip the butter and just use olive oil