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

Celebrating our First Anniversary with Bananas Foster.

It's hard to believe a whole year has already passed since we posted our first video! Thank you for all of your support, suggestions, and encouragement. We really enjoy making the videos and trying out new recipes and old favourites like Bananas Foster.

Bananas Foster is one of those dishes I heard about on TV or somewhere when I was a kid and it always sounded so fancy so I thought I'd give it a go. It's actually quite simple and easy to make. If you don't have the banana liqueur, don't fret. Just make it without.

Traditionally Bananas Foster is prepared tableside and make for a wonderful show stopper at a dinner party or any special occasion.

Ingredients:

• 1/4 cup (1/2 stick) butter
• 1 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup banana liqueur
• 4 bananas, cut in half lengthwise, then halved
• 1/4 cup dark rum
• 4 scoops vanilla ice cream or frozen yogurt for a lower fat version.

Directions:

• Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
• Place the pan over low heat either on an alcohol burner or on top of the stove, and cook on a low heat stirring constantly until the sugar dissolves.
• Stir in the banana liqueur, then place the bananas in the pan.
• When the banana sections soften and begin to brown, carefully add the rum.
• Continue to cook the sauce until the rum is hot then ignite the rum using a torch or long-necked lighter.
• When the flames subside (about 30 seconds) carefully lift the bananas out of the pan and place four pieces over each portion of ice cream.
• Generously spoon warm sauce over the top of the ice cream and serve immediately.
• Serves Four

Here's the blog post from NPR's 'The Salt' that I spoke of in the video; The sweet success of bananas foster has an unsavory past.

Happy Pi Day!

I totally forgot about Pi Day this year, so I didn't even make a pie! How sad. Here is a lovely one that someone else made though.

 Next year I'll have something wondeful for you. Enjoy the day and don't forget the pie!!

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.

How to Make a Jelly Roll

 A few years ago... okay, several years ago when I was a young teen this is one of the first things I ever baked. The recipe was in a Betty Crocker cookbook my mom had. We didn't have much money and my single mom was going to school and working so I would often cook. 

Fancy ingredients weren't available, so this was perfect. Pretty much everyone has jam and flour and eggs!  I remember making this and my super supportive mom saying; "why would you pick something so hard to make?". 

She was wrong. This is easy to make and super light and delicious. I suppose there is a slight bit of technical skill involved in rolling the cake in the towel, but seriously don't be intimidated!

This light, sweet dessert cake goes great with a cup of tea or makes an impressive dessert when you have guests and it is so much better than the dried out preservative filled cakes sold in the supermarket. I really hope you will give it a try. If you do, please share your comments and photos. I love hearing from you!

Note: Please don't overbake it or your cake will be dry and will crack when it is rolled. I have made a few of these for this post and found that exactly 10 minutes is enough in my oven. 

Ingredients

3 large eggs

1 cup sugar

3/4 cup all-purpose flour or 1 cup cake flour

1/2 tsp baking powder
1/4 tsp kosher salt

1/3 cup cold water

1 tsp vanilla extract

1 cup jelly or jam of your choice 

icing sugar
1 cup whipped cream (optional)

Directions

1. Preheat oven to 375F
2. Spray a jelly roll pan with cooking spray and line with parchment paper, spray with cooking spray
3. Whip eggs for five minutes until thick and light coloured.
4. Add the sugar vanilla, and water until well blended while mixing on medium speed.
5. Add the salt and baking powder
6. Gradually add the flour
7. Pour batter into the prepared pan being sure it gets into all the corners.
8. Bake until golden and springs back to the touch or a toothpick inserted in the centre comes out clean. About 10 minutes. DO NOT OVERBAKE or it will crack when you roll it.
9. Turn the cake out onto a clean tea towel heavily dusted with icing sugar. Remove the waxed paper from the cake.
10. Roll up the cake and towel together while the cake is still warm.
11. Let cake cool for about two hours until it is completely cooled.
12. Unroll, remove towel. Spread jam and/or any other filling and reroll cake.
13. Dust with confectioners sugar and garnish with a few fresh strawberries.

Makes about 10 servings. If using whipped cream be sure to store in the refrigerator.

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.

Our First Summer Giveaway

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.

Got a question? Post it in the comments section. Please like, subscribe and share!!

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

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Summer break from the kitchen

We're back in the kitchen after a short summer break. If you enjoy this video, please give it the 'thumbs up', share and subscribe!

Quote of the Daye

Quote of the Daye

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!

Tip of the Daye #1

Egg & Spinach Gratin

This delicious Jacques Pepin recipe is easy to prepare and makes a beautiful presentation.

It's delicious as is, but you might want to try it with different cheeses!

Prep Time 10 minutes

Total Time 30 minutes

Ingredients

• 6 large eggs
• 1 bunch of fresh spinach
• 1/2 cup grated Swiss Cheese
• 1/4 grated Parmesan Cheese
• salt & pepper
• fresh nutmeg
• 2 TBSP butter

Sauce Ingredients

• 1/2 cup milk or cream
• 1 TBSP Flour & 1 TBSP Butter

Instructions

Bring 4 cups of water to the boil and reduce heat so water is at a heavy simmer. Pierce the wide end of each egg with a pin and immediately gently drop into the simmering water.  Cook eggs for 5 minutes. You are aiming for a soft boiled egg.

When time is up drain eggs and crack the shells gently against the side of the pot. Put eggs into a bowl of ice water to cool.

While eggs are cooking, start the sauce. Into a small saucepan on medium heat melt 1 TBSP butter and the flour. Cook for about one minute, but don't let it brown too much. Add the milk/cream while stirring constantly to make a thick sauce.

Wash and drain spinach. Cook for 2-3 minutes in a covered skillet. Squeeze out any excess water. Add 2 TBSP of butter to skillet and saute spinach for another 2-3 minutes. Add salt and pepper.

Transfer to oven proof gratin/serving dish.

Peel the eggs and transfer to the bed of spinach. Sprinkle eggs with the Swiss cheese and nutmeg. Pour the sauce over each egg. It should be quite thick and coat the eggs well. Sprinkle the top with Parmesan cheese and put the dish under a broiler for about 10 minutes or until the cheese melts and turns golden.

Serve immediately with a crusty bread and Champagne, Prosecco or a dry white wine.