The Only Frittata Recipe You’ll Ever Need

Frittata

So since we are still in the period known as the Nine Days (see more about this by checking out two of my earlier posts from last year, here and here, or by visiting Chabad.org by clicking here.) I thought I would give you a quick and easy meatless supper idea that has an easy base, that can then be customized to meet your family’s personal tastes. A frittata fits the bill on all those counts! It’s meatless, it’s easy, it’s quick and it is totally customizable! In fact, you can make two different flavours! Or you can just make a lot of frittata, ’cause to be honest, it tastes even better cold/room temperature the next day!

The recipe below will give you the basic technique along with a few winning flavor combinations. These are great starting points for those who are new to frittatas, but they’re definitely not the end. The whole point of a frittata is that you can make it anytime, with almost anything. Just keep these few tips in mind.

Keep the size of your dish in mind:
Any 2-quart baking dish works well for this frittata. (For a classic look, bake your frittata in a cast-iron skillet.) Larger dimensions will work, too, but will yield shallower frittatas and require shorter cooking times.

Be kind to your eggs:
Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.

Mix-in moisture:
While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first, otherwise it will make your frittata soggy.

Ingredients:
4 ½ tablespoons olive oil
¾ cup diced onions
12 large eggs
¾ cup milk
1 teaspoon salt
⅓ teaspoon pepper

To customize:
Provençal:
1 ½ cups sautéed diced red bell pepper
1 ½ cups sautéed zucchini
⅓ cup finely chopped fresh basil*

Italiano:
12 ounces vegetarian Italian sausage, browned and crumbled
¾ cup cooked broccoli rabe, cut in 2 inch segments*
⅓ cup grated parmesan cheese

Springtide:
3 cups sliced cooked asparagus*
6 ounces smoked salmon, chopped
⅓ cup chopped fresh chives*
⅓ cup chopped fresh parsley*

Greco:
1 ½ pounds baby spinach, wilted and squeezed dry*
¾ cup crumbled feta cheese
3 tablespoons chopped fresh dill*
3 tablespoons sliced scallions/green onions*

* Click here to learn how to clean basil, broccoli rabe, asparagus, chives, parsley, baby spinach, dill and scallions/green onions.

Directions:
Preheat your oven to 350°F. In a 10” oven-safe skillet over medium-high heat, heat the olive oil, then add the diced onions, and cook until softened, about 5 minutes. In a large bowl, whisk together your eggs, along with the milk, salt and pepper. Add whatever mix-ins you wish, any of the above suggestions, or one of your own creation.

Pour the egg mixture into the skillet, stir and cook, until the edges start to pull away from the pan, about 5 to 7 minutes. Bake at 350°F until set, about 16-18 minutes.  To serve, cut into wedges and serve with a nice side salad.

If you are using a baking dish instead of an oven safe skillet, you can start the frittata on the stove-top, then very lightly grease a 2 quart baking dish and carefully transfer the frittata to the dish, to finish baking in the oven. It won’t be as pretty, but it will do the job in a pinch.

Chicken Piccata

Chicken Picatta

Last on our tour of schnitzel around the world is the Italian inspired chicken piccata. Even though the exact origin of chicken piccata is unclear, it definitely comes from the Italian culture, but it has been hard for Italians and Americans to narrow down exactly what the word “piccata” means. When translating it from Italian to English, it has several different meanings and originates from several Italian words, the result being a mixture of possibilities.  It is unsure whether chicken piccata was made by Italians in Italy or by Italian immigrants after they came over to the United States around the early 1930s. The name for a lemon and butter sauce differs in the various regions of Italy as well, making it hard to track down the exact location it originated from.

One of the main reasons piccata is so popular though is because it is known as a fairly fast and economical dish. The piccata sauce is said to be the perfect blend of salty, acidic and buttery flavors, then broth or wine is added to complete it. There are many different variations of piccata. The classic Italian sauce usually consists of lemon, broth/wine, butter, salt and pepper and other ingredients are sometimes added to the lemon sauce like capers, parsley or even garlic to spice things up a bit and usually finished off by adding salt and pepper so it’s not too bland. Traditionally, the chicken may only be dusted in flour before being lightly fried, but you can also lightly bread it as I have in the recipe here. It will give the chicken a little more substance, and by flavouring the breadcrumbs, give another layer of seasoning, I hope you enjoy!

Ingredients:
6 boneless, skinless chicken breasts, pounded very thin (about ¼” thick)
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 ½ cups breadcrumbs
1 teaspoon garlic powder
1 tablespoon lemon zest
3 eggs, lightly whisked
3 tablespoons vegetable oil, or as needed
2 cloves garlic, minced
1 small shallot, minced
1 cup chicken broth
½ cup white wine
1 lemon, thinly sliced
¼ cup fresh lemon juice
3 tablespoons capers, drained and rinsed
¼ cup margarine
3 tablespoons flat-leaf parsley, minced*

* Click here to learn how to clean parsley.

Directions:
Preheat the oven to 200°F. Place a serving platter into the oven to warm. Place the breadcrumbs on a large plate, and season them with the garlic powder and lemon zest. Place the flour on a separate plate, and season it with the salt and pepper. Place the whisked eggs in a bowl. Dip the chicken in the flour and shake off any excess. Then dip the chicken in the eggs, then in the breadcrumbs, pressing firmly to coat. Heat the vegetable oil in a skillet and pan-fry the chicken until it is golden brown on both sides, about 3 minutes per side. Work in batches and do not over crowd the skillet, adding more oil as needed. Place the chicken onto the warmed platter in the oven.

When you are finished with all of the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Cook and stir the minced garlic and shallot in the skillet until fragrant, about 1 to 2 minutes. Pour in the white wine, and scrape up and dissolve any brown bits that may have become stuck on the bottom of the skillet. Add the chicken broth and lemon slices, and bring the mixture to a boil. Let the sauce cook, stirring occasionally, until the sauce reduces by about a third, about 5 to 8 minutes. Add the lemon juice and capers, and simmer again until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the margarine into the skillet and swirl it into the sauce by tilting the skillet until the margarine is melted and incorporated. Add the parsley, and remove the sauce from heat and set aside. Arrange the chicken on a serving plate and spoon the sauce over to serve.

German-Style Chicken Schnitzel

German Chicken SchnitzelSo one of my favourite foods on this planet is schnitzel. I don’t know why. I just love it. It is so simple, and yet, so easy to mess up! It can be over fried and dried out, or burnt, or greasy… or, worse, undercooked! Salmonella poisoning anyone? What I also find interesting is that depending on where you’re from, you can vary it to match your local dining style. Did you know that pretty much every culture has some version of schnitzel? I thought this week I would show some of the ways a simple breaded chicken breast can be adapted and savoured all over the world!

Today, we’re going to start off with a traditional German-style chicken schnitzel. Most people have heard of wienerschnitzel. “Wiener” means Viennese (from Vienna) in German, not pork or veal as some people think (those words would be Schweinefleisch and Kalbfleisch). But while the Austrians may have perfected the wienerschnitzel, the origin of the schnitzel actually goes back to the 7th century Byzantine Empire.

The story goes that the Kaiser Basileios I (867-886AD) preferred his meat covered with sheets of gold. And of course, what the Kaiser does, the wealthy soon copied, but not everyone could afford to dine on gold. The solution? An alternative “yellow gold” coating of bread crumbs was used instead. And the rest they say, is delicious history!

Ingredients:
6 (4-oz.) skinless, boneless chicken breasts, pounded to ¼” thickness
kosher salt, freshly ground pepper
vegetable oil (for frying)
1 ½ cups all-purpose flour
4 large eggs, beaten to blend
3 tablespoons whole grain mustard
3 ¾ cups breadcrumbs
1 ½ tablespoons chopped fresh flat-leaf parsley*
lemon wedges (for serving)

* Click here to learn how to clean parsley.

Directions:
Season chicken breasts with salt and pepper. Fit a large cast-iron skillet or other heavy straight-sided skillet (not non-stick) with a deep-fry thermometer and pour in the oil to measure ½” deep and heat over medium-high heat until thermometer registers 315°F (you want a moderate heat here because chicken breasts are so thin, they will cook quite quickly).

Meanwhile, place the flour in a shallow bowl. Whisk the eggs and mustard together in another shallow bowl. Place the breadcrumbs in a third shallow bowl. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, dip into egg mixture, turning to coat evenly, then carefully coat with breadcrumbs, pressing to adhere. Working in 3 batches, fry the chicken until it is golden brown and crisp, about 2 minutes per side. Transfer chicken to a wire rack set inside a baking sheet and season with salt. Top the chicken with parsley and serve with lemon wedges alongside for squeezing over.

Classic Beef Burger

Classic Beef Burger

I’m actually out of the office today, but I couldn’t leave my readers hanging on such an important theme week! Okay, maybe it’s only important in my head, but my head is a cool place to hang out, y’all should come over some time! Anywho…. Today’s burger! I thought I’d end the week off with a classic “All Canadian” burger (yes, I said Canadian). This is your straight up, nothing fancy, plain, honest, but delicious burger. You can rely on it to hit the spot, and please all that try it. The only sort of spin that I do is that I add onion to the patty itself, but I hate biting into chunks of hard onion in my burger meat, so I nuke the onion (with some garlic, ‘cause, why not?) first for a minute or so, so that it gets a head start on cooking before hitting the grill. This way, the onion is nice and soft in the burger, and is not sharp in taste or texture. For those that aren’t fans of onions, feel free to skip this step. I would suggest going for the bonus round though, and grilling up some verscht (salami). It is SOOOO good and makes a nice pre-burger nibble or hipster topping to your burger! Either way, it’s a win!

Ingredients:
2-3 cloves garlic, minced
1 small onion, finely diced
3 pounds ground beef (mix of lean and medium)
3 eggs
1 – 1 ¼ cups matzo meal
2-3 tablespoons onion soup mix
3 tablespoons ketchup
½ teaspoon salt
½ teaspoon pepper
6 buns
Optional: 1 log beef salami
tomatoes, pickles, onions, condiments, etc.

Directions:
In a small microwave safe bowl, heat the diced onion and minced garlic for 1-2 minutes, so that they are almost cooked through. Once done, set the garlic and onions aside to cool down so that they can be easily handled. Preheat your grill to medium-high and oil your grill so that your burgers don’t stick!

In a large bowl mix together the beef, eggs, onion soup mix, ketchup, salt and pepper. Add the cooled semi-cooked garlic and onions. Mix together to combine. Slowly add the matzo meal, just enough to bring the mixture together without making it overly “crumby”, you want your burgers to be mainly meat, not filler! Divide the meat mixture into 6 balls, and form into patties slightly larger than your bun.  Make a slight indentation in the centre of the burger to prevent it from doming up in the centre. The indentation will rise as your burger cooks.

Grill your burgers until they are golden brown and slightly charred, about 3-5 minutes on the first side, and then turning once, cook for 3 minutes on the other side for medium. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!

Bonus Ingredient: If you like, after removing the plastic wrapper, slice up a log of beef salami into ¼ inch slices, and make a slit half way into the slice (so your slice looks like Pac-Man). Grill these alongside your burgers; they are delicious on their own, but will make a yummy “topping” to your burger as well!

Serve your burgers on some fresh buns, along with your favourite toppings and condiments, and enjoy!

Hawaiian Luau Burger

Hawaiian Luau Burger

So for today’s recipe I was thinking, it’s so hot out, I might as well fantasize a proper locale to go with the heat…. I know, Hawaii! I can picture it now, white sandy beaches, beautiful crashing waves, large erupting volcanoes… ahhh, scratch that last one. Well, most of my heart is in the right place, so I thought why not a burger that is fit for a luau? I knew I wanted the different Pan-Asian flavours, with the ginger and pineapple, and the hit of teriyaki in the glaze will really kick this burger up a notch. Normally, this would be topped with cheese and honey glazed ham, but seeing as we’re a kosher site, we’re skipping the cheese, and using a honey glazed deli turkey instead. I also kinda liked having a drink with yesterday’s recipe, so I thought, why not, and added a mai tai recipe at the bottom today. I figured, no luau is complete without a mai tai! Again, there are alternatives for those you don’t wish to imbibe. Enjoy everyone, hang ten!

Ingredients:
1 ½ teaspoons ground ginger
1 ½ teaspoons garlic powder
3 teaspoons soy sauce
1 ½ teaspoons salt
½ teaspoon pepper
3 pounds lean ground beef
6 tablespoons pineapple juice
6 tablespoons teriyaki sauce
12 slices honey glazed deli turkey
12 slices red onion
lettuce*
mayonnaise
6 big sesame seed hamburger buns

* Click here to learn how to clean lettuce.

Directions:
Preheat your grill to medium-high and oil your grill so that your burgers don’t stick! In a small bowl, mix the pineapple juice and teriyaki sauce together, and then set it aside.

In a large bowl, mix together the beef, ginger and garlic powders, salt, pepper and soy sauce. Divide into 6 balls and form into patties slightly larger than your bun.  Make a slight indentation in the centre of the burger to prevent it from doming up in the centre. The indentation will rise as your burger cooks.

Grill your burgers until they are golden brown and slightly charred, about 3-5 minutes on the first side, and then turning once, cook for 3 minutes on the other side for medium. Baste your burgers with the pineapple teriyaki sauce as your burger cooks. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger! While the burgers are grilling, grill the pineapple slices until pineapple have golden brown grill marks on both sides.

Toast the hamburger buns by placing on grill until grill marks form.  Do not walk away during this process; toast can turn to ash in the blink of an eye! Spread mayo on bottom bun, then top with lettuce, burger, grilled pineapple, red onion and the honey glazed turkey. Serve and enjoy!


Mai TaiClassic Mai Tai Cocktail

To make this non-alcoholic, simply omit the rum and top up with a bit more pineapple and orange juice. You can even top up with seltzer instead for a fizzy treat!

Ingredients:
3 tablespoons spiced rum
1 ½ tablespoons coconut-flavoured rum
1 teaspoon grenadine syrup
⅓ cup pineapple juice
¼ cup orange juice
orange slice and maraschino cherries, to garnish

Directions:
In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice. Garnish with a slice of orange and a maraschino cherry.

Fresh Herb Burgers

Herb Burger

So I was wondering what to blog about this week, when I realized that I haven’t done a week on the almighty burger! This is definitely an error on my part. So seeing as we have a long weekend coming up, and people will definitely have their barbeques out, I thought, why not hit you up with a few yummy meat treats? One thing that I love to use when making burgers is a hamburger patty press. Yes, I know you can make a burger without a gadget. However, and hear me out on this one, the press is just awesome! We have an old, plain one that you can get at your local hardware/home supply store, but they make a million different kinds these days (as witnessed by late night TV infomercials). What I personally like about the press is that it allows a couple of things to happen:

  1. Uniform circumference on my burgers. You’re not going to get one that over takes the bun, while another looks like a slider.
  2. Uniform thickness. You won’t have one thin leathery burger, and one super thick meatloaf one.
  3. It allows the burgers to set up and chill. Once you’ve formed the patties, sometimes they just need to relax and bit and mellow out. Stick them in the fridge, and let the flavours get to know one another while you get the grill heated up and the toppings ready.
  4. Easy grilling! It makes it really easy to pop the patties out of the tube (the maker we have is tube shaped) and plop them on the grill. I’m not trying to delicately peel a patty off a plate, have it break, or lose its shape, or any other culinary disaster. It goes from maker to grill, in one step. It’s a thing of beauty.

So that’s my personal take on the hamburger patty maker, without an official sponsor! Hint, hint! You should see me when I’m actually being paid to endorse something! Starfrit? T-fal? Ron Popeil, I’m talking to you!


Fresh Herb Burgers

Ingredients:
2 ½ pounds ground beef (mix of lean and medium)
2-3 cloves garlic, minced
2 eggs
¾ -1 cup matzo meal
3-4 sprigs fresh thyme, minced*
2-3 sprigs fresh rosemary, minced*
3-4 sprigs fresh oregano, minced*
3-4 sprigs fresh basil, minced*
3-4 sprigs fresh parsley, minced*
Salt
Pepper

* Click here to learn how to clean these fresh herbs.

Directions:
Lightly oil your grill and set the heat on the BBQ to medium. In a large mixing bowl lightly whisk the eggs with the garlic, herbs, salt and pepper. Crumble in the ground meat, mixing it with your fingers to combine it with the eggs and herbs. Add the matzo meal as needed to bind the meat mixture. Try not to overwork the meat, you want it to just come together, but not be overmixed.

Using your hamburger press or your hands, shape the mixture into about 8 patties, about ¾ of an inch thick. Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.

Place the burgers on the grill, close the lid, and cook the burgers until they are no longer pink inside, turning once, about 6 – 8 minutes per side. An instant read thermometer should read 160°F.

Don’t abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost! Tuck into a warm crusty bun and add your favourite toppings!

Copycat Recipes – Famous Mains!

So it was kinda hard to choose which mains to find recipes for. I actually googled, “Most Popular Restaurant Dishes” to see what would come up, and low and behold, I got a few of the beauties below. I did go for some Canadian flavour though, and threw in Swiss Chalet’s famous rotisserie chicken and dipping sauce. Surprisingly, not a kosher issue (other than, you know, the establishment itself not being kosher). I hope you all enjoy!


Bonefish Grill Bang Bang Shrimp“Bonefish Grill” Bang Bang “Shrimp”

So with this recipe, the only real change is the obvious, using imitation “shrimp” instead of the real McCoy. Other than that, this recipe is pretty kosher friendly!

Ingredients:
1 cup vegetable oil, or more, as needed
2 cups buttermilk*
1 ½ cups all-purpose flour
1 cup cornstarch
2 large eggs
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper, to taste
2 cups panko breadcrumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds imitation “shrimp”

For the Sauce:
½ cup mayonnaise
4 tablespoons sweet chili sauce
2 tablespoons honey
2 teaspoons rice vinegar

* Don’t have buttermilk? Check out my cheat tips here.

Directions:
To make the sauce, whisk together the mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl and then set aside.

Heat the vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together the buttermilk, flour, cornstarch, eggs, and hot sauce. Add a bit of salt and pepper to taste, and set this aside as well.

In a large bowl, combine the panko, onion and garlic powders, basil, oregano, and some salt and pepper, to taste. Working one at a time, dip a “shrimp” into the buttermilk mixture, then dredge it in the panko mixture, pressing to coat.

Working in batches, add the “shrimp” to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately, drizzled with the sweet chili sauce.


“Cheesecake Factory” Louisiana Chicken PastaCheesecake Factory Louisiana Chicken Pasta

So with this recipe, there were quite a bit of changes needed, as there was a lot mixing of dairy and meat in this recipe. I think I’ve found a happy balance, omitting somethings, and substituting others. I hope you agree!

Ingredients:
For the Chicken:
4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
1 cup breadcrumbs
½ teaspoon garlic powder
½ teaspoon lemon zest
½ teaspoon salt
2 tablespoons flour
1 cup non-dairy milk

For the Cajun Sauce:
1 tablespoon margarine
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
¾ small red onion, chopped
1 cup mushrooms, sliced
3 whole garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 ½ cups non-dairy creamer
1 cup low sodium chicken broth
4 tablespoons fresh basil, thinly sliced*
1 (12 ounce) packages bow tie pasta
salt, to taste

* Click here to learn how to clean basil.

Directions:
For the sauce, melt the margarine in a large skillet over medium heat. Add the yellow and red bell peppers, mushrooms, and onion to the skillet, and sauté until crisp-tender, about 4 minutes. Add the garlic and crushed red pepper to skillet and sauté for 3 more minutes. Add the non-dairy creamer, as well as the chicken stock, and simmer until the sauce thickens slightly, about 5 to 7 minutes. Add half of the basil, stirring to incorporate, and season the sauce to taste with salt and pepper. Reduce the heat to low, and simmer. The sauce will continue to reduce and thicken.

For the chicken, pound the chicken breasts until they are very thin (the thinner the better). Mix together the breadcrumbs, garlic powder, lemon zest, salt and flour. Pour the non-dairy milk into a shallow bowl for dipping. Dip the chicken in the breadcrumb mixture and then in the milk and then back in the breadcrumbs.

Heat the oil in a frying pan set to medium-high heat, and fry the chicken until golden crisp and cooked through. Add more oil to the pan as needed. Remove the chicken to a paper-lined plate to drain.

Meanwhile, cook the bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Once done, drain the pasta, and return it to the pot. Add the sauce that has been reducing and toss the pasta to coat. To plate, dish up a healthy portion of the pasta, and top with a golden piece of chicken and the remaining basil.


PF Changs Chicken Lettuce Wraps“P.F. Chang’s” Chicken Lettuce Wraps

What’s amazing about this recipe is that I didn’t need to change a thing! Enjoy!

Ingredients:
½ cup + 1 tablespoon oil
6 boneless skinless chicken breasts
3 cups water chestnuts, minced
2 cups mushroom, minced
½ cup onions, chopped
1 tablespoon garlic, minced
12-15 iceberg lettuce leaves*

Special Sauce:
¾ cup sugar
1 ½ cups water
¼ cup + 2 tablespoons soy sauce
¼ cup + 2 tablespoons rice wine vinegar
¼ cup + 2 tablespoons ketchup
3 tablespoons lemon juice
⅜ teaspoon sesame oil
3 tablespoons hot mustard
2 tablespoons hot water
1-2 tablespoons garlic and red chile paste

Stir Fry Sauce:
¼ cup + 2 tablespoons soy sauce
¼ cup + 2 tablespoons brown sugar
1 ½ teaspoons rice wine vinegar

* Click here to learn how to clean lettuce:

Directions:
Make the special sauce by dissolving the sugar in the water in a bowl. Add the soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready to serve.  Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

In a wok or large frying pan, bring the oil to a high heat. Sauté the chicken breasts for 4 to 5 minutes per side or until they are done. Remove the chicken from the pan and allow them to cool.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as small as the mushrooms and water chestnuts are. With the pan still on high heat, add another tablespoon of vegetable oil (to the oil that was left over from cooking the chicken). Add the chicken, garlic, onions, water chestnuts and mushrooms to the hot pan. Add the stir fry sauce to the pan, and sauté the mixture for a couple minutes then serve in the lettuce leaves with the special sauce.


“Swiss Chalet” Rotisserie ChickenSwiss Chalet Chicken and Dipping Sauce

As a Canadian, how can you not want just a bite of that beautifully, crispy, spinning rotisserie Swiss Chalet chicken? Well, it turns out, making it kosher isn’t that hard! In fact, I didn’t have to change a thing! Keep in mind though, that unless you have a rotisserie feature on your oven/bbq, it will not come out exactly the same as the commercials.

Ingredients:
1 (3 to 4 pound) whole chicken
2 tablespoons vegetable oil
1 tablespoon onion salt
1 teaspoon garlic powder
2 teaspoons dehydrated tomato soup mix
1 ½ teaspoons brown sugar
½ teaspoon dried thyme
¼ teaspoon ginger
¼ teaspoon dried savoury
¼ teaspoon paprika
¼ teaspoon dry mustard
¼ teaspoon allspice
1 cup water

Directions:

Mix all of the ingredients together in a large re-sealable plastic bag. Poke holes into a whole chicken. Place the chicken in the bag and let it marinate for at least 6 hours or overnight. Cook the chicken in a rotisserie oven at 350 degrees for 2 hours or until cooked through. Serve with dipping sauce.

“Swiss Chalet” Dipping Sauce

Ingredients:
3 cups water
¼ cup tomato juice
1 teaspoon chicken bouillon powder
1 ½ teaspoons paprika
1 teaspoon white sugar
¼ teaspoon dried basil
¼ teaspoon dried parsley
¼ teaspoon poultry seasoning
¼ teaspoon dried thyme
¼ teaspoon ground ginger
¼ teaspoon dried mustard
¼ teaspoon onion powder
1 bay leaf
¾ teaspoon Worcestershire sauce*
6 drops Tabasco sauce
2 teaspoons lemon juice
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil

* Click here to learn about using Worcestershire sauce with meat dishes.

Directions:
In a saucepan, add the water, tomato juice and all of the other ingredients EXCEPT for the lemon juice, cornstarch, final 1 tablespoon water and vegetable oil. Using a whisk, stir the sauce thoroughly, and bring to a boil. Reduce the heat, and simmer for 5 minutes. Remove the bay leaf and stir in the lemon juice.

In a small bowl mix the cornstarch and 1 tablespoon water into a slurry. Slowly whisk the slurry into the sauce. While still whisking, add the oil to the sauce. Continue to whisk the sauce while it cooks for a few more minutes and it will thicken up. This will make 3 cups of sauce.

Make-Ahead Dressing Mixes

Make Ahead Salad Dressings

So this week it’s still just too hot to being cooking up a storm in the kitchen, but at the same time I don’t want to appear to be completely lazy. So what’s the compromise? Make-Ahead Mixes! No heat, or actual cooking, just a lot of mixing together of dry ingredients for future use. It will make you look super prepared and all Martha Stewart-y, and they can act as hostess gifts in a pinch. Just put one this week’s recipes in a nice jar with a tight lid, and attach a tag on what to add when it comes to actually making the recipe, and you look like you are super organised and put together! Oh, little do they know!

Today’s recipes are for salad dressings, and are pretty much completely fool-proof to both prep and then make when actually needed. I would suggest storing your mixes in mason jars, as 1) they’re super cute and trendy (c’mon, do you need another reason?) 2) they provide a tight air-proof seal and 3) are re-usable. You will note that these dressings call for the use of “salad oil”. This is just any neutral flavour oil, such as vegetable, canola, sunflower, grapeseed, soy, etc. You can use olive as well, but it tends to have a bit more flavour, so I would only use it in dressings that would call for a Mediterranean flavour profile, like the Caesar or Greek dressings. You can also play around with the type of vinegar used; using red wine one day, and balsamic or tarragon the next. It’s all about personal preference.So having all said that, I hope you enjoy these dressings which can be used on your favourite salad, roasted veggies or as a dip!


Vinaigrette Dressing Mix

Ingredients:
6 tablespoons finely chopped dried chives
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
4 teaspoons vinaigrette mix
¼ cup vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Blue Cheese Vinaigrette Dressing Mix

Ingredients:
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
2 teaspoons vinaigrette mix
¼ cup crumbled blue cheese
¼ cup vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Buttermilk Dressing Mix

Ingredients:
6 tablespoons dried minced onion
1 ½ tablespoons salt
1 teaspoon garlic powder
9 tablespoons parsley flakes

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
2 tablespoons dressing mix
1 cup mayonnaise
1 cup buttermilk

Combine the buttermilk mix, vinegar and oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Caesar Salad Dressing Mix

Ingredients:
1 tablespoon finely chopped dried lemon peel
¼ teaspoon garlic powder
½ teaspoon pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
6 tablespoons grated Parmesan cheese
½ teaspoon salt

Combine the above listed ingredients into a jar with a tight lid. This will make about 2 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup Caesar dressing mix
½ cup olive oil
¼ cup fresh lemon juice

Combine the Caesar mix, oil and lemon juice in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Celery Dressing Mix

Ingredients:
3 tablespoons celery seeds
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon Mix
¼ cup red wine vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


French Dressing Mix

Ingredients:
1 cup sugar
4 teaspoon paprika
2 tablespoons dry mustard
2 tablespoons salt
¼ teaspoon onion powder

Combine the above listed ingredients into a jar with a tight lid. This will make about 5 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup dressing mix
¾ cup vegetable oil
6 tablespoons ketchup
¼ cup vinegar

Combine the dressing mix, ketchup and vinegar in a blender and slowly add the oil through the top while the blender is on. The dressing should thicken up, but not be too thick. Chill until ready to use.


Greek Salad Dressing Mix

Ingredients:
½ cup dried marjoram
¼ cup dried oregano
1 tablespoon garlic powder
¼ cup dried mint leaves

Combine the above listed ingredients into a jar with a tight lid. This will make about 24 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 ½ teaspoons Greek dressing mix
¼ cup red wine vinegar
¾ cup oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


“Hidden Valley” Ranch Dressing Mix

Ingredients:
8 saltines
1 cups dried parsley flakes, minced
¼ cup dried minced onion
1 tablespoon dried dill weed
2 tablespoons onion salt
2 tablespoons garlic salt
2 tablespoons onion powder
2 tablespoons garlic powder

Combine the above listed ingredients into a food processor or blender, and process until they are completely powdered. Pour the powder into a jar with a tight lid. This will make about 30 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon ranch mix
1 cup of mayonnaise
1 cup of buttermilk

Combine the ranch mix, mayonnaise and buttermilk oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Honey Citrus Dressing Mix

Ingredients:
1 ½ to 3 tablespoons grated lemon peel
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon dressing mix
¼ cup vinegar
1 cup salad oil
2 tablespoons honey
4 teaspoons lemon juice
1 teaspoon orange juice

Combine the dressing mix, vinegar, oil, honey and juices in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Italian Herb Salad Dressing Mix

Ingredients:
¼ cup parsley flakes
2 tablespoons dried oregano, crumbled
2 tablespoons dried basil, crumbled
2 tablespoons dried marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoon dry mustard
1 ½ teaspoons black pepper
1 teaspoon garlic powder

Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon dressing mix
¾ cup warm water
2 ½ tablespoons white wine vinegar
1 tablespoons olive oil

Combine the dressing mix, water, vinegar, and oil in small cruet bottle, and shake to combine. Taste and add ¼ to ½ teaspoon of the dressing mix if you want a stronger flavor. Let sit at least 30 minutes prior to serving.


Mint Dressing Mix

Ingredients:
1 cup plus 1 tablespoon dried mint leaves
3 tablespoons salt
½ cup sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup dressing mix
¼ cup vinegar
1 cup salad oil

Combine the dressing mix, vinegar, and oil in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Thousand Island Salad Dressing Mix

Ingredients:
¼ cup dried parsley flakes
⅛ cup finely crushed saltine crackers (about 3-4)
⅛ cup dried minced onion
⅛ cup garlic salt
⅛ cup onion salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried dill weed

Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon of dressing mix
1 cup mayonnaise
1 cup buttermilk
½ cup chilli sauce (if you don’t have this, just mix 5 tablespoons ketchup with 3 tablespoons of horseradish)
¼ cup pickle relish, well drained

Blend well, refrigerate for at least an hour for the flavors to marry, and then serve with salad or veggies as a dip. This dressing will keep for about 2 weeks in the fridge.

Steak Tartare

Steak tartare

So to round out the end of our look at some raw dishes, how about the classic steak tartare? So I did a little digging into the background on this dish. I had always thought it had something to do with the Tatar people of Central Asia, and how they were so fierce in battle that they didn’t take time to cook their meat, they would just travel with it under their saddles so that the meat was tenderised enough by riding that it could just be eaten raw between bouts of fighting. Apparently this is a kitchen urban legend and the dish really has nothing to do with them at all.

Now here is where it gets a little confusing. The original recipe, which was quite popular in the 19th and early 20th centuries, was served “à la tartare” or “with tartar sauce”, and really wasn’t anything like our modern day steak tartare. In the early 20th century, they came out with a variation on this recipe called “Steack à l’Americaine” which resembled what we are more familiar with, raw ground beef and raw egg. Over time, the distinction between the two dishes disappeared, with the name from one and the recipe from the other sticking around.

Ingredients

2 pounds trimmed beef rib-eye roast
2 tablespoons Dijon mustard
2 egg yolks
⅓ cup canola oil
6 tablespoons salt-packed capers, rinsed, drained, and minced
3 tablespoons minced parsley*
1 ¾ tablespoons Worcestershire sauce**
½ teaspoon hot sauce, such as Tabasco
5-6 cornichons, minced
1 small yellow onion, minced
kosher salt and freshly ground black pepper, to taste
french fries, for serving
mixed salad greens, for serving*
toast points, melba toast, crackers, for serving

* Click here to learn how to properly clean parsley and salad greens.
** Click here to learn about using Worcestershire sauce with meat.

Directions:

Place beef in the freezer to firm, about 30 minutes; this will make it easier to chop finely. Meanwhile, whisk mustard and egg yolks in a large bowl; while whisking constantly, slowly pour in oil to create a mayonnaise.

Add capers, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavourings until ready to use.

Remove beef from freezer and cut into ¼ inch cubes. Transfer beef to bowl of flavourings and stir to combine. Keep beef mixture chilled until ready to serve.

To serve, divide beef mixture into 4 to 6 equal portions, and shape each into an oval disk, or you can get fancy and use a cookie cutter or tin to shape your tartare. Serve immediately with toast points, crackers, fries and greens.

Carpaccio

Carpacio

Picking up where we left off, Carpaccio is the international name of a typical Italian dish made with raw meat. Unlike some of the other raw dishes such as sushi, poke or ceviche, carpaccio is a fairly recent culinary invention. The dish was proposed with this name for the first time in Venice, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio which took place in 1963.

The dish, based on the Piedmont speciality “Carne Cruda all’Albese”, was invented and popularised by Giuseppe Cipriani, founder of Harry’s Bar in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat raw meat. The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.

The meat typically used for carpaccio is beef sirloin, which unfortunately cannot be used in a kosher dish. For our recipe, we will be using very thinly sliced Rib Eye Roast. You can always speak with your butcher about what they would recommend using. Just make sure to tell them that you will be serving the meat raw. They might even do you a favour and slice it for you!

Ingredients:

2-2 ½ pounds rib eye roast
1 (5 ounce box) fresh baby arugula*
½ cup extra virgin olive oil, divided
salt and freshly ground black pepper
3 tablespoons freshly squeezed juice from about 2 lemons
1 teaspoon Dijon mustard
1 egg yolk
10 small tomatoes cut into quarters to garnish

* Click here to learn how to clean arugula.

Directions:

Wrap the roast in plastic wrap, and chill in the freezer for 1 hour. Using a very sharp knife, cut the beef against the grain into ⅛ inch thick slices. Place the slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper thin.

Arrange the slices on 6 individual chilled plates. Add the arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper. Arrange the arugula in a pile in the centre of each plate.

Place the remaining 4 tablespoons oil, lemon juice, mustard, egg yolk, salt and pepper in a bowl and using an immersion blender or hand blender to mix until thick. Drizzle the mustard sauce around each plate avoiding the arugula. Garnish the plates with the tomato quarters and serve immediately.