Chicken Nanban

Chicken NanbanOur next stop in our Around the World tour takes us to Yokohama, Japan. Now the Japanese obviously have Sushi, but I felt that was too much of a “gimme” for the blog, that, and you can find sushi at every corner store these days, so I wanted something different. The Japanese have a version of fried chicken though, that was similar enough to be comfortable to Westerners, but different enough to be exotic. Enter Chicken Nanban! Originating in Kyushu, is a popular take on fried chicken covered in a sweet and sour sauce. One bite and you’ll never think of fried chicken the same again!

Nanban means European countries in old Japanese, and as the name suggests, it was influenced by the European settlers that came in Japan. As such, it is a Yoshoku dish, combining Western ingredients with Japanese taste. A little sweet, and a little sour, the flavors blend beautifully in each crispy bite. You might notice this recipe is a little different in that we dredge the chicken in flour and then coat with egg. No, that’s no mistake, it’s truly how the dish is made. Coating the chicken in this way evokes a tempura like texture with a light and springy bite, creating a really unusual and memorable dish. Then we briefly dip it in Nanban sauce to let it soak up all the delicious flavor! While it may look like a lot of work, the dish comes together really easily, so it’s sure to be a hit for with fried chicken lovers! This recipe will serve 6.

Ingredients:

Tartar Sauce:
3 hard-boiled eggs, finely chopped
3 tablespoons celery, finely chopped (about ½ – ¾ of a stalk)
1 ½ scallions/green onions, minced*
6 tablespoons mayonnaise
1 ½ teaspoons whole grain mustard
1 teaspoon lemon zest**
1 tablespoon lemon juice
salt and pepper, to taste

Nanban Sauce:
6 tablespoons soy sauce
6 tablespoons sake (can be substituted with sweet sherry)***
6 tablespoons sugar
1 ½ teaspoons fresh ginger, grated
6 tablespoons rice vinegar

Chicken:
3 pounds chicken thighs – boneless skin-on
3 eggs
vegetable oil for frying
flour – all-purpose for dusting
salt and pepper

* Click here to learn how to clean scallions/green onions.
** Click here for my tips on zesting.
*** Click here for the kosher alcohol list.

Directions:

To prepare the tartar sauce, add the boiled egg, celery, scallion, mayonnaise, mustard, lemon zest, and lemon juice to a bowl and stir to combine. Add salt and white pepper to taste.

To make the nanban sauce, add the soy sauce, sake, sugar and ginger to a small saucepan and bring to a boil over high heat. Boil for 1 minute and then add the vinegar. When the sauce returns to a boil, turn off the heat.

Add 2-inches of oil to heavy bottomed pot and heat to 340 degrees F (test with a kitchen thermometer). Prepare a wire cooling rack positioned over a drip pan for once the chicken has fried.

Trim any excess fat off the chicken and lightly salt and pepper. Dust the chicken with flour. Beat the eggs in a bowl until uniform and then dip the chicken in the eggs to thoroughly coat.

Gently lower the egg coated chicken skin-side down into the hot oil and then drizzle a little of the remaining egg onto the tops of each piece of chicken. The drizzled egg will quickly expand and spread out. Use tongs or chopsticks to fold the egg back over the chicken. You may need to fry the chicken in batches.

Fry the chicken until its golden brown and cooked through (about 6-8 minutes). You may need to flip the chicken over once halfway through to evenly brown the top.

Transfer the fried chicken, fluffy side down to the wire rack and drizzle half the nanban sauce onto the smooth side. Flip the chicken over and then drizzle the remaining sauce onto the fluffy side. Slice and serve the chicken with the tartar sauce immediately.

Dim Sum (Scallion Pancakes, Chinese Potstickers & Dipping Sauce)

So Hong Kong is known for it’s famous Dim Sum services, a unique style of buffet like eating, but where the food comes to you, rather than you to it! Like the Spanish Tapas, Dim Sum is a style of Cantonese dumpling prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. During a Dim Sum service, carts are wheeled around the restaurant filled with little bamboo steam baskets, each containing a new and wonderful dish. All in all, there may be dozens of different types of dishes served, on carts pushed by wait staff around the restaurant for diners to choose from. For today’s entry, I’ve chosen two dishes, a Scallion Pancake and a Vegetarian Potsticker, along with a dipping sauce that would go great with either. These recipes will serve 4-6 people, as part of a larger meal. I hope you enjoy!

Scallion Pancakes

Ingredients:

1 ¾ cups all-purpose flour
¾ cup self-rising flour
1 cup boiling water
2 teaspoons vegetable oil or sesame oil
2 scallions/green onions, washed and thinly sliced*
a bit of oil to brush on pancakes
a bit of salt to sprinkle on pancakes during frying

* Click here to learn how to clean scallions/green onions.

Directions:

Combine the flours in a large bowl. Stir in the vegetable oil/sesame oil. Pour in half the boiling water into the flour and begin stirring immediately, then use your hands to combine into a dough. Add the remaining boiling water as needed. Cover the dough and let it rest for 2 hours.

While the dough is resting, wash and dice the spring onions. Turn the dough out onto a lightly floured surface, knead briefly, then cut into thirds and continue kneading until the dough is smooth and elastic.

Roll each of the three sections of dough out into a flat piece approximately ½ cm or ¼ inch thick. Brush the pancake with a bit of oil, and sprinkle with spring onion pieces. Roll up the pancake and cut into 7 – 8 pieces. Use the palm of your hand to flatten each piece. Stack the flattened pieces on top of each other, and then roll out again, to make one whole pancake again. Heat a bit of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown, being sure to sprinkle with a bit of salt during frying.

While cooking, press down on the centre with a spatula to make sure the pancake cooks. Serve whole or cut into wedges. Serve plain or with soy sauce or another dipping sauce if desired.

PotstickersChinese Potstickers

Ingredients:

½ pound firm tofu
½ cup finely shredded carrot
½ cup finely chopped bok choy*
¼ cup finely chopped water chestnuts
¼ cup finely chopped bamboo shoots
¼ cup finely chopped garlic chives*
2 cloves garlic, peeled and minced
1 tablespoon dark soy sauce
½ teaspoon sesame oil
¼ teaspoon salt
1 package potsticker or gyoza wrappers (in a pinch, wonton wrappers will suffice)
2 tablespoons oil for frying the dumplings

* Click here to learn how to clean bok choy and chives.

Directions:

Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings (except the wrappers and the oil used for frying).

Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add ½ cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

Dipping SaucePot Sticker Dipping Sauce

Ingredients:

½ cup soy sauce
2 teaspoons sesame oil
2 tablespoons rice vinegar
4 teaspoons fresh ginger, minced or grated
1-2 small chilies, finely sliced (optional)
1 teaspoon fresh garlic, minced or grated
2 green onions/scallions, sliced thin*

* Click here to learn how to clean green onions/scallions.

Directions:

Combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend. Store in a sealed container in the refrigerator until ready to use. (Use within 3 to 4 days). Serve with potstickers.

Chital Macher Muitha (Chital Fried Fish Dumplings)

Fish BallsIn the Calcutta or Kolkata region of India, Chital, also known as Clown Knife fish, is a popular fish used in many dishes. It is an interesting fish, in that it is carnivorous (meat eating) and often cannibalistic (eats its own kind). I’m not sure if it is in fact a kosher fish, but it is almost a moot point for those of us in North America, as it is very hard to get outside of certain specialty ethnic stores, and even then it’s frozen. Fresh, if it was kosher and possible to find, it’s apparently a nightmare to debone! Having said all that, I’m making this recipe less authentic by substituting Chital with any ground white fish. I’m sorry to all my Bengali enthusiasts out there, but sometimes, you have to make sacrifices in the name of food! All that being said, this recipe will serve 6 if served as a main entrée and can easily be cut in half for appetizer portions instead. I hope you enjoy!

Ingredients:

3 ⅓ pounds ground fish (any white fish)
1 ¼ cups cooking oil
6 medium potatoes, peeled
4 large tomatoes
6 medium onions
4-5 inch piece of fresh ginger (or 4 ½ tablespoons ginger paste)
2-3 green chilies (optional)
12 cloves of garlic (of ¼ cup bottled minced garlic)
4-5 bay leaves
3 teaspoons cumin powder
3 tablespoons butter/olive oil (optional)
1 ½ teaspoons garam masala
4 ½ teaspoons salt
1 ½ teaspoons turmeric powder
1 ½ cups water
cilantro (for garnish)*

* Click here to learn how to clean cilantro.

Directions:

In a large pot, bring the potatoes to a boil and cook through. While the potatoes are cooking, dice the tomatoes and onions, and set them aside. In food processor or blender puree the ginger and garlic (separately) so that you get a paste formed from them. If you are using chilies in this recipe, you can puree them as well with either the ginger or garlic.

Once the potatoes are done, drain the potatoes and mash them to a smooth consistency. Once the potatoes have cooled a bit, mix them together with the ground fish, 2 ¼ tablespoons of the ginger paste, the garlic paste, ½ the diced onions and 1 ½ teaspoons of salt.

In a deep sauté pan, heat the oil to about 350-375 degrees, or that when a bit of the fish mixture is dropped in, it starts to fry and bubble immediately. Make small balls out the fish mixture, like you would a meat ball, and drop them one-by-one into the hot oil. Do not over crowd the balls, as the more balls in the oil at once, the lower the oil temperature will drop, and you’ll wind up with oily fish balls rather than nicely fried ones. It is best to fry them in batches. Once the balls turn nice and golden, remove them from the oil and set them aside on a paper towel to drain any excess oil.

After all the fish mixture has been fried, add the bay leaves and remaining onions to the left over oil and fry for 2 minutes. After 3-4 minutes add the diced tomato and stir for another 3-4 minutes. Add the remaining ginger paste, turmeric powder and cumin, combining it well and allow it to cook for 3-4 minutes. Add the water and salt to the mixture, and bring to a boil.

Once the sauce has come together, return the fried fish balls to the sauce, and let simmer for another 5 minutes. After that, add the butter or olive oil, if adding, and the garam masala powder. Taste for salt, and mix well. Serve the fish balls and sauce hot over white rice.

Non-Dairy Butter Chicken

Butter ChickenWell, our travels now take us to India, and the city of Bombay, or what is now known as Mumbai. This is a classic Indian dish that is local to the region, but often unattainable to those keeping a kosher diet. Here, with the replacement of dairy with coconut milk, you get the best of both worlds! This recipe will serve 6, and despite the long list of ingredients, is very simple to make! Enjoy!

Ingredients:

2 pounds of boneless, skinless chicken breast cut into 1-inch cubes

Tandoori Marinade:
⅓ cup coconut milk
2 tablespoons lemon juice
1 tablespoon minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon ground cumin
¾ teaspoon ground coriander
¼ – ½ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon fresh-ground black pepper
¼ teaspoon sea salt
¼ teaspoon ground cardamom

Butter Chicken Sauce:
1 ½ tablespoons extra-virgin olive oil
1 ½ cups chopped yellow onion
1 tablespoon minced garlic
1 ½ tablespoons grated fresh ginger root
1 ½ teaspoons garam masala
1 ½ teaspoon ground cumin
¾ teaspoon chili powder
1-2 bay leaves
2 (740ml) cans diced tomatoes
1 tablespoon chicken bouillon powder + 1 ½ cups warm water
⅓ cup coconut milk
1 tablespoon lemon juice
1 ½ tablespoons brown sugar
⅓ teaspoon sea salt
⅓ teaspoon freshly ground black pepper
1 ½ tablespoons minced fresh cilantro*
1 ½ tablespoons potato/corn starch (if needed)

* Click here to learn how to clean cilantro.

Directions:

Place cubed chicken in a large gallon re-sealable bag, and set aside. Combine the ingredients for the marinade in a small bowl. Pour the marinade mixture our over top of the chicken. Seal the bag, taking out as much air as possible. Using your hands, mix the chicken up with the marinade through the bag, flipping it to help combine. Marinate in the fridge for 8-24 hours. The longer you marinate the better, but do not exceed 48 hours.

Once marinated, preheat the oven to 375 degrees and line a baking sheet with parchment paper or a silicon baking mat. Place the marinated chicken on the sheet, spreading it out so that they cook evenly. Bake in the preheated oven for 15-17 minutes, until internal temperature reaches 170 degrees. Remove from the oven and allow to sit.

Meanwhile, prepare the butter chicken sauce by sautéing the oil, onion and garlic in a medium-sized saucepan over medium-high heat for 10 minutes until onion is brown. Add the ginger, garam masala, cumin, chili powder and bay leaf. Cook for 1 minute. Add diced tomatoes, chicken bouillon powder, water, coconut milk, lemon juice, brown sugar, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.

If you find that your sauce needs thickening, remove about 3-4 tablespoons of sauce into a small bowl, and mix in the potato or corn starch. Once the starch has been thoroughly combined with the sauce, return the sauce to the main pot and mix through. This will thicken up the sauce. Add the cooked chicken, cilantro and remove the bay leaf, and serve with hot basmati rice.

Koshari (Egyptian Rice, Lentils and Macaroni with Spicy Tomato Chile Sauce)

KoshariSo this dish is great for those that love carbs! Known as one of the national dishes of Egypt, you can find this inexpensive dish served on street carts throughout the cities. Note of forewarning, this recipe does call for multi-tasking and having several pots cooking at once, however, not much needs to be done to those pots once they are cooking away. I am also including a recipe for the spice blend used in this recipe. It is fairly simple to make and you can do it up in bulk and keep on hand for dishes that you want to add a Middle-East taste to. This recipe will serve 6, and the spice mixture in the measurements shown will make just less than half a cup of the blend, enough for this recipe and a few more dishes.

Ingredients:

2-3 tablespoons olive oil
1 ½ cups medium grain rice
1 ½ cups brown lentils
3 cups small macaroni
3 cups vegetable stock
1-2 garlic cloves, quartered
1 ½ teaspoon ground cumin
1-2 bay leaves
¾ teaspoon salt

For the Sauce:
3 tablespoons olive oil
1 medium onion, diced finely
3 cloves garlic, finely minced
1 (796ml) can crushed/pureed tomatoes
1 tablespoon baharat spice blend (see recipe below)
¼ – ½ teaspoon red chili flakes (optional)
1 ½ tablespoons red wine vinegar
Salt & pepper to taste

Crispy Onion Garnish:
3 large onions, finely sliced
Oil for deep-frying
1 (540ml) can garbanzo beans/chickpeas, drained and rinsed

Directions:

Heat the olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15-20 minutes or until the rice is cooked.

Meanwhile, rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.

Cook the macaroni according to package instructions until al dente.

To make the sauce:
Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and sauté until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chili flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.

To make the crispy onions:
Heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.

To Serve:
Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.

Baharat (Middle Eastern Spice Blend)

Ingredients:

1 tablespoon black peppercorns
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon whole cloves
½ teaspoon cardamom seeds
1½ tablespoons paprika
1 teaspoons ground cinnamon
¼ teaspoon ground nutmeg

Directions:

Heat a small skillet over medium-high heat and dry roast the whole spices/seeds (except for the paprika, cinnamon and nutmeg) until they become very fragrant, about 3-5 minutes, tossing regularly to prevent burning. Transfer them to a bowl and allow them to cool completely before grinding them in a spice or coffee grinder along with the paprika, cinnamon and nutmeg. Keep stored in an airtight glass jar.

English Fish and Chips with Mushy Peas and Tartar Sauce

Fish and ChipsA classic English dish is Fish and Chips, served with a side of Mushy Peas and Tartar Sauce. The trick to this dish is making sure that the oil is HOT! As for the peas, it may sound strange, but it’s savoury flavoured peas, that have been mushed or mashed, hence the name! This dish will serve 6 and the tartar sauce recipe will make about a cup of sauce. I suggest serving this with wedges of fresh lemon and malt vinegar!

Ingredients:

6 cod fish fillets or 6 haddock fillets
2 ¼ cups flour, plus more for dredging
1 ½ teaspoons baking soda
12 oz. beer (preferably a dark stout)*
1 lemon, juiced
salt & pepper
6 large russet potatoes, peeled & cut into chips
good quality cooking fat or oil

For Peas:
3 cups frozen green peas
¾ cup heavy cream
1 ½ tablespoons butter
¾ teaspoon salt
¾ teaspoon freshly ground black pepper

Tartar Sauce:
1 cup mayonnaise
2-3 tablespoons sweet pickle relish
½ teaspoon onion powder
½ teaspoon garlic powder

* Click here for the kosher alcohol list.

Directions:

General tips:

  • Keep whatever you’re frying cold until you’re ready to submerge it. This will help with the frying process, giving you crispness rather than sogginess. I would even suggest resting the bowl of batter in a larger bowl filled with ice, so that it’s kept nice and chilly.
  • Set your oven to 200 degrees to keep the ready pieces of fish and chips warm while you’re preparing the rest.

For Fish & Chips:
Heat oil up in a large pot or deep fat fryer, you’re going to want to get it to about 375 degrees (You can test this with a cooking thermometer). Peel the potatoes and cut into chunky sized chips. Rinse and DRY THOROUGHLY. Water and hot oil are a VERY BAD combination! Fry the chips for about 3 minutes until soft but NOT browned or golden. Drain and shake well and set to one side.

Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.

Put flour, baking soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.

Adjust deep fat fryer to fish frying temperature of 320-325 degrees for frying the fish. Take one fillet of fish at a time and holding it by the tail or thin end and swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.

Once the fish is done turn up the heat setting to 375 degrees again and cook your chips until golden and crisp. Once done, toss your hot chips with salt. Serve on plates or newspaper with salt & vinegar!

For Mushy Peas:
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender. Drain peas, and transfer back into the pot. Add the cream, butter, salt and pepper to peas, and mash with a potato masher, until the ingredients are blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

For Tartar Sauce:
In a small bowl, mix together mayonnaise, sweet pickle relish, and the onion and garlic powders. Refrigerate for at least 1 hour before serving.

Around the World in 80 Days!

Around the World in 80 DaysSo I was trying to think of what this week’s theme should be, when I thought, wouldn’t it be nicer to be somewhere on the other side of the world instead? Around the world… Hey! Around the World in 80 Days! For those of you who aren’t familiar with what I’m referring to, Around the World in 80 Days is a classic adventure novel written by Jules Verne, and published back in 1873. In the story, a gentleman named Phileas Fogg, and his French valet Passepartout attempt to circumnavigate the world in 80 days on a £20,000 wager (roughly £1.6 million today, or just over $2.5 US million) set by Fogg’s friends at his club. It is one of Verne’s most acclaimed works, and has been made into numerous movies.

In their travels Fogg and Passepartout touch down in 7 cities, and begin and end their travels in London, England. I thought, since I can’t join them physically, why not gastronomically? Starting in London, they travel to Suez, Egypt; Calcutta and Bombay, India; Victoria, Hong Kong; Yokohama, Japan; San Francisco and New York, USA and then end again in London.

So each day this week (and a bit into next) I will bring you a dish from those cities that F & P (we’re close, they don’t mind if I call them that) visited in their whirl-wind tour. So pack your bags, and your stomach, as we hit some of the great cities of the late 19th Century. I’m sure F& P (and Jules) won’t mind us tagging along!

BBQ Ribs Rub

BBQ RibsSo I came across this recipe for a spice rub for ribs several years ago and thought I’d give it a try… Boy oh Boy! Through a few subtle tweaks, I think I’ve come through with the perfect combination of heat, sweet and spice that just sings on ribs (and would probably be AMAZING on a brisket!). For those that like their ribs sticky, you can finish off the cooking process by basting with a little of your favourite BBQ sauce at the end. This recipe will make you just over ¾ cup of rub, which will be good for ribs for the whole family. Enjoy!

Ingredients:

4 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons kosher salt
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
Favourite BBQ Sauce (optional)
Ribs

Directions:

Combine all the spices together in a small bowl. Rub the ribs well with the spice mixture, making sure to coat every bit of bone and meat. At this point, you can let the meat rest in the fridge to marinate for a few hours or even overnight, or you can skip directly to cooking them.

If using a BBQ, grill the ribs on low for 1 ½ to 2 hours, rotating them every 45 minutes or so. If using an oven to cook your ribs, place the ribs in a large baking dish and bake at 250 degrees for 3-4 hours. If you like your ribs sticky, when the ribs are almost done, turn the oven or BBQ up to 350 degrees and baste the ribs with your favourite BBQ sauce. Let the ribs caramelize at the higher temperature for about 5-10 minutes. Remove the ribs from the BBQ/Oven and serve with lots of napkins!

This rub can be made in large batches and kept for up to 6 months in a dry container.

Baby Potatoes with Cucumber Dressing

Cucumber Potato Salad 2In my family, it seems when ever we make a Father’s Day BBQ, this dish is made, and devoured! It came our way via a neighbour and family friend of ours named Stella Katz, who also does an amazing BBQ Chicken (click here for the recipe) and a delicious Corn Quiche (amongst many other yummy dishes). Funnily enough, I ran into her and her husband last night, so I felt today’s recipe was even more appropriate. This salad is pretty easy to make, without the chopping and dicing of a ton of ingredients, and will serve 6-8 people. Enjoy!

Ingredients:

20 small new potatoes
5 green onions, minced*
1 English cucumber
2 tablespoons Lemon juice
1 teaspoon salt
¼ teaspoon paprika
4 tablespoons mayonnaise
1 bunch fresh dill, chopped*

* Click here to learn how to clean green onions and fresh dill.

Directions:

In a large pot, boil the potatoes (skin on), until fork tender. Drain the potatoes and allow them to dry and cool. Using a grater or food processor, finely grate the cucumber. You can leave the skin on or peel it, according to your preference. In the bowl of the processor, or a large mixing bowl, combine the grated cucumber, lemon juice, salt, paprika, mayonnaise and about half of the dill. Stir to combine. Toss the potatoes with the dressing, green onions and remaining dill. Refrigerate until ready to serve.

Summer Upside Down Peach Cake

Summer Peach CakeSo my dad’s absolute favourite dessert is peach pie, peach cake, peach cobbler… well, anything peach based! We made a peach cobbler for him last year that he just loved, but of course, now I can’t seem to find the recipe! Luckily, I’m never without another peach substitute! This dessert will be a big hit and looks absolutely beautiful. To peel the peaches, you can either do it with a knife or peeler… or the “professional” way by lightly blanching the peaches in boiling water for 30-45 seconds, then dropping them in an ice bath. The high temperature followed by the shock of the ice water will make the peels come off easily. Another tip, it helps if you score them gently first with a sharp knife!

Ingredients:

¾ cup unsalted butter, divided*
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking soda
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1½ cups packed brown sugar, divided
1 large egg
1 cup buttermilk*
6 large, juicy peaches, divided: 3 peeled, pitted and roughly chopped; 3 peeled, pitted and sliced into crescents

* If you want to make this cake non-dairy, simply substitute margarine for the butter, and click here to learn how to make non-dairy buttermilk.

Directions:

Preheat the oven to 350 degrees. Melt ¼ cup butter and pour into an un-greased 9-in. round baking pan. Sprinkle with ¼ – ½ cup of the brown sugar. Arrange peach slices in single layer over sugar.

In a mixing bowl, sift the flour with the salt, cinnamon, nutmeg and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining butter and remaining brown sugar on medium-high speed for 3 to 4 minutes or until light and fluffy. Add the egg and beat until incorporated.

With the mixer on low speed, slowly add the flour mixture and the buttermilk to the batter, alternating between the two. Mix until the batter is smooth. Remove the bowl from the mixer and fold in the roughly chopped peaches.

Pour the batter into the pan, on top of your sliced peaches, smoothing it as evenly as possible.

Bake for 50 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.