BBQ Rack of Lamb

Ingredients

2 racks of lamb, frenched

One medium onion

Olive oil

Dijon or other mustard

fresh chopped thyme

salt and pepper

Grill the onion in its skin for about 15 minutes until it is soft and slightly blackened.

When done let it cool. Remove peel and chop finely. Mix with other ingredients to make a smooth dressing.

Allow lamb to come to room temperature prior to grilling (20 to 30 minutes). Brush the lamb all over with the dressing and wrap the exposed bones loosely with aluminum foil to prevent burning. Sear, bone side down first over direct medium heat for two to four minutes. Move the lamb to indirect heat and grill to desired doneness, about 15 minutes for medium-rare. Remove from grill and allow lamb to rest for at least five minutes before cutting into chops.

We recommend purchasing your lamb from a local farm or market if possible and we would like to thank Topsy Farms on Amherst Island, Ontario for supplying the lamb for this video. Check out their great Canadian wool products at www.topsyfarms.com

Halloween Special featuring Johnny Rogers

Ingredients

2 3oz pkg. Proscuitto
6 oz. shredded Havarti cheese
6 oz. shredded cheddar cheese
24 ounces softened cream cheese
1/2 cup chopped olives
2 large stuffed olives for the eyes
1/4 cup chopped/drained roasted red peppers
1/2 Tsp black pepper

1 Plastic face mask (available at craft or dollar stores)
plastic wrap
cooking spray

Directions

1. Wash & dry thoroughly the plastic mask. Remove any elastic or string on the mask.
2. Spray the inside of the mask with cooking spray and line the mask with plastic wrap.
3. Line the inside of the mask with the prosciutto.
4. Place two suffed queen olives pimento side down for the eyes.
5. Mix the cheeses, olives and peppers in a large bowl until well blended.
6. Spoon into the face mask until filled and level the back.
7. Refrigerate for 30 minutes to set.
8. When ready to serve invert the mask and place face up on a platter. Serve with crackers, cut up veggies or other snack items.

Tip of the Daye: Cheese Rinds

Spicy Roasted Cauliflower (Vegetarian)

Ingredients

• cooking spray or 1 tsp vegetable oil
• 1 whole head of cauliflower
• 1 cup sour cream or Greek yogurt
• zest and juice of 1 lemon
• 2 TBSP chili powder
• 1 TBSP cumin
• 1 tsp garlic salt
• 1 tsp curry powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/2 to 1 tsp cayenne pepper depending on your taste. 1 tsp will be on the hot side.

Directions

• Preheat oven to 400F and lightly oil or spray a small baking sheet. Set aside.
• Trim the whole head of cauliflower.
• In a medium sized bowl combine the yogurt with the lemon zest and all the spices.
• Place the cauliflower in the bowl and coat thoroughly with the dairy spice mix. A silicone brush works nicely to do this step.
• Place the cauliflower on the baking sheet and roast for 30-40 minutes or until a nice brown crust is formed on the surface of the cauliflower.
• Remove from oven, let stand for 10 minutes. Cut into portions and serve as a side dish.

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Tip of the Daye: Garbage Bowl

Tip of the Daye: Leftover Labelling

Tip of the Daye: Avoiding Surprises

How to make a Tuna Hand Pie

This is a really simple and delicious recipe. Keep the puff pastry thawed, but cold until ready to use. You can use up whatever cheese or other ingredients you may have on hand, this recipe is very versatile.

Ingredients

2 cans tuna, drained

1 pkg. thawed, but still chilled puff pastry

1 cup cream

1 can corn

11/2 cups frozen peas

1 large onion, caramelized

1-2 large cloves of garlic chopped

1 tsp horseradish

1 TBSP mustard

Fresh Dill 

1 Cup of shredded cheese (cheddar & feta or your preference)

2 TBSP flour

2 TBSP butter

salt and pepper

1 lightly beaten egg & 1/4 cup milk for an egg wash for the pastry

Directions

In a large skillet melt the butter, add onions and garlic and sautee for a few minutes. Lower the heat. Add the flour and stir and cook for about two minutes. Add a small amount of cream and stir constantly. Keep adding the cream and stirring constantly so you don't have any lumps.

Add corn, peas, tuna, salt, pepper, mustard, horseradish, cheese, dill and mix well. Taste adjust seasoning accordingly.

Roll out the puff pastry on a lightly floured surface and cut into 3-4 pieces to make four pies. Put a dollop of the filling into the centre of the pastry and fold over and seal the edge. Brush pastry with egg wash and put into a pre-heated 400 F oven for 25 minutes. Garnish with some fresh dill and serve.

Tip of the Daye: Bench Scraper

How to Make Easy Quiche

Quiche is so easy to make. It's a nice lunch dish or great for a light supper. Quiche travels well which makes it great for picnics too! This recipe is super easy because it uses a pre-made frozen pie crust. Perfect for summer. I hope you will give quiche a try today. The variations are endless.

Ingredients (Makes 2 Quiche)
1 pkg frozen pie shells (two shells)
1 bunch fresh broccoli, chopped and blanched (you could use frozen too)
1 pre-cooked ham steak
1 cup caramelized onion
2 TBSP melted butter
2 cloves garlic, chopped and sauteed
salt & pepper to taste
1 tsp. thyme
1/2 tsp. cayenne pepper
fresh nutmeg or 1/2 tsp of ground
1 cup milk or cream or a combination
3 large eggs at room temp. (you can make this using 2 eggs. Rule of thumb is 2 eggs for every 1 Cup of milk)
1 1/2 cups Swiss cheese (gruyere)

Directions
Heat oven to 350 degrees F. Bake docked shell for 10-15 minutes.
Mix the broccoli, ham, and spices together, set aside.
Lightly beat eggs and add milk and then add the cheese and set aside.
Mix all other ingredients in a separate bowl.
Divide the broccoli/ham mixture between the two pre-baked pie shell(s) and then pour the egg mixture over, dividing it in half between the two pie shells.
Bake the quiche in a preheated oven at 350 F for 40-50 minutes

This will make about 6-8 servings.

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To get this complete recipe with instructions and measurements,  visit: http://www.aDayeintheKitchen.blogspot.com

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Quote of the Daye

Tip of the Daye: Stock Tips

Cheese Puffs/Gougères,

Gougères or Cheese Puffs are an appetizer made with Pate a Choux (Pronounced as; shoo).

These versatile, bite-sized pastries are great for parties and can be made ahead of time, and we know you love that!

Classic Canadian Butter Tarts

Butter Tarts are a classic Canadian treat and there are literally hundreds (or maybe more) of recipes out there and a lot of variations.  

I like my tarts a little runny with raisins and this is how I make them.  

You can experiment with the amount of egg/syrup to get the consistency you prefer. I don't recommend using corn syrup. Maple Syrup is the right choice for this quintessential Canadian dessert. 

Serve tarts with a scoop of ice cream or a cup of tea

Pastry Prep time  5 minutes
Total time 2.5 hours (including 2 hr. dough resting time)*

Preheat oven to 450F/232C

*You can make the dough ahead of time and refrigerate or freeze.

Pastry Ingredients

1 1/2 Cups All Purpose Flour
Ice water
1 tsp. white sugar
1 egg yolk
vinegar
Pinch of salt 
1/4 Cup butter
1/4 Cup lard

Instructions

Begin by blending flour, sugar and salt in large bowl.  Cut in fats with pastry blender or two knives. Mix egg yolk and vinegar and add enough ice water to make 1/3 Cup of liquid. Add this liquid to fat/flour mixture and bring together to form a disc of dough. Do not over mix or overwork the dough!

Wrap disc in plastic wrap and place into a freezer bag. Chill for two hours or up to two days.

Remove from refrigerator and allow dough to warm up slightly, about five minutes.
Roll out the dough on a lightly floured surface to about 1/8" thickness. Cut out tart shells and place in pan. Chill formed tart shells (optional).
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Filling Prep time  5 minutes
Total time 30 minutes (excluding 2 hr. resting time)

Filling Ingredients

3/4 Cup brown sugar
2-3  large eggs*
1/2 Cup raisins or currants
1/4 - 1/3 Cup maple syrup*
1/4 Cup melted butter
Pinch of salt 
1/2 tsp. white vinegar
1/2 tsp. vanilla extract

Optional: Pecans or walnuts

*Using more eggs means a more solid filling. Using more syrup means a runnier filling.  Experiment with the amounts to achieve your favourite consistency.

Instructions

Mix together brown sugar and eggs and butter. Add vanilla, salt, vinegar and syrup. Whisk well and fill tart shells 2/3 full.

Bake in hot oven for five minutes then reduce heat to 350F/177C
Bake for another 20-25 minutes until pastry is golden and tarts are browned and firmed up.