Tag Archives: flour

Main Course, Recipe

Pan Sautéed Asian “Pillows”

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Having the fortune of cooking in a larger kitchen than I’ve been blessed with in my own house, I decided to go on a variation of the Ravioli recipe for something with a Far East flair. These are delightful morsels that are akin to potstickers

For Pasta Dough:
2 cups all-purpose flour
Pinch salt
1 tbsp olive oil
2 eggs, plus 1 yolk, lightly beaten
For Filling:
1 lb fresh ground lean pork
2 tbsp minced ginger
3 cloves minced garlic
1/2 medium onion, finely minced
1 tsp Wasabi powder
dash cayenne pepper
1/2 tsp finely ground black pepper
3 tbsp reduced sodium soy sauce
2 tbsp olive oil (divided)
2 tbsp sesame oil (divided)

To make the dough, place the flour, salt, and olive oil in a food processor and pulse four times to combine. Add the beaten eggs and process until the mixture holds together, forming a mass. Be sure not to over process the dough, or you will activate the gluten in the flour and your pasta will be tough and chewy. Remove the dough to a bowl, cover with plastic wrap and allow to rest at room temperature for 30 minutes.

Meanwhile, in a larger fry pan, brown the ground pork, onion, garlic, ginger, wasabi, cayenne and black pepper in 1 tbsp of sesame oil and 1 tbsp olive oil. Drain off excess fat and add soy sauce. Reduce heat to lowest setting, cover, and allow to cook for 2 minutes to infuse flavours. Remove from heat and allow to cool slightly.

Divide dough into two pieces of equal size. If you have a pasta roller, process until the dough is very thin; otherwise, roll it by hand until the dough is about 1/8″ thick. (On a pasta roller, this equates to about setting “5″). Brush 1 sheet of dough lightly with water, then place the filling, by teaspoonfuls about 2 inches apart, in rows. Cover with a second sheet of pasta, and press down gently, so that you can easily discern where the filling is located. Cut around the mounds of filling with a fluted round pastry cutter (or biscuit cutter). Ensure all the edges are well sealed to secure the filling.

Take a large skillet and heat remaining tbsps of Sesame and Olive oil. Sauté ‘pillow’ until lightly browned on each side. Serve with a green salad.

N.B. – If you don’t want to go through the effort of making your own dough, store bought egg roll wrappers make an excellent substitute.

Serves: 4.

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Recipe, Soup

Rustic French Onion Soup

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Nothing can compare to a warm serving of French Onion Soup…especially if it’s homemade! This recipe has been modified from Julia Child’s French Onion Soup recipe…you can adjust the ingredients to your own tastes.

INGREDIENTS:
5-6 cups of yellow onions, thinly sliced
3 tbsp butter
1 tbsp vegetable oil
1 tsp salt
1 tsp sugar
3 tbsp flour
2 quarts beef stock or beef bouillon
1/2 cup dry white wine or dry white vermouth
Salt and pepper to taste
Rounds of hard-toasted French bread (1/2″ – 3/4″ thick) store purchased or homemade (Rustic Herb Bread (recipe here) is good for this soup)
1 to 2 cups grated mozzarella or 4 cheese Italian blend

It is important to know that (1) sweet onions cannot be used for a good, quality French Onion Soup and (2) it will take 2-3 hours from start to finish. Attempting to rush the preparation will leave you with burnt onions or a sub-par soup.

In a large pot over medium heat, melt butter and oil, then add onions. Reduce heat to low.

Stir onions into oil and butter, then scatter salt and sugar overtop. Allow onions to cook down and caramelize, intensifying flavour and reducing in volume. Once the onions take on a medium caramel colour (this will take 40-50 minutes), add flour and stir to combine. Cook for 1-2 minutes to cook out the raw flour flavour. (The flour will also provide a slight thickening to the soup.)

Ladle in the beef stock/bouillon (you can make your own, use canned, or a stock from paste or cubes…though homemade stock allows you to control the strength, flavour, and sodium). Stir the liquid into the onions after each addition. Once the stock/bouillon has been fully incorporated, add the wine or vermouth, if so desired. (If you choose to cook without alcohol, add an additional 1/2 cup of beef stock.) Season with salt and pepper to your own liking.

Keeping heat on low, allow soup to simmer for 30-45 minutes, allowing flavours to meld. (If you wish, at this point you can allow the soup to cool, uncovered in the refrigerator and then cover and freeze for up to three months. When you’re ready to serve, thaw and bring back to the simmer.)

Use an oven safe serving dish (if making in large volumes) or a oven safe bowl or mug. If making in volume, cover bottom of dish with toasted rounds; if making individual servings, place 1-2 toasted rounds of bread in the bottom of the bowl or mug. Ladle over the French Onion Soup (the toasted bread will float to the top). Scatter shredded cheese over top of soup and bread, and place under a broiler set on low until the cheese melts and browns. Serve immediately. Bon Appetit!

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Main Course, Recipe

Chicken Picatta with Lemon and Pickled Peppercorns

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A little bit of a change from your traditional chicken picatta, using pickled peppercorns instead of capers (find them in your supermarket in the same area — normally next to the olives). They give a great flavour without adding heat. Please don’t be put off by the length of ingredients — it’s really a simple dish to create!

4 boneless, skinless chicken breast halves pounded to 1/4″ thickness
1/2 cup all purpose flour
1 tsp salt
1 tsp ground black pepper
2 tbsp dried Italian seasoning
1 tbsp garlic powder
1 egg
1 tbsp water
1 tsp olive oil
3 tbsp butter (separated)
2 lemons (one juiced, one cut into slices)
1 cup dry white wine (if you choose not to use alcohol in your cooking, you may substitute chicken stock)
4 tbsp pickled peppercorns (drained from brine)
cooked brown rice

In a shallow dish, beat egg and water until combined; set aside. In another shallow dish, add flour, salt, pepper, Italian seasoning, and garlic powder. Stir to combine.
Heat a large non-stick pan over medium-high heat and add olive oil and 2 tbsp of the butter. Once that has melted and begins to sizzle, dredge chicken first in the beaten egg (allow excess to drain off), then in flour mixture. Place in pan. Cook 4-5 minutes per side, or until brown and slightly springy to the touch. Once chicken has been cooked, remove pieces to a warmed serving platter and cover to keep warm. Take pan off the heat and add the wine. Place back over heat and allow to come to a slight bubble. Add juice of one lemon and the peppercorns. Allow to reduce slightly then remove from heat and stir in remaining 1 tbsp of butter. Swirl until melted.

Serve by placing brown rice on your plate, then a chicken breast cutlet, a slice of lemon, and pour some of the peppercorn pan sauce over top. Add a green salad for a complete meal.

Serves: 4.

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