Sage Brown Butter Sauce

Sage Brown Butter Sauce
salted butter
fresh sage, chiffonade
minced garlic
cracked black pepper
all-purpose (plain) flour and/or heavy cream

Melt the butter slowly and gradually in a saucepan over low heat. Once butter is melted and the sage, garlic, and pepper. Continue heating until the butter turns a golden, nutty brown. The sauce may be served as is, or is may be thickened as desired. This may be done by adding a small amount of flour and whisking in. Or by adding some cream. If using cream, heat it before adding to the butter to prevent the sauce from splitting. Do not bring the sauce to a simmer or boil after adding a thickener. 

Spicy Roasted Chickpeas

Spicy Roasted Chickpeas
2 cups canned chickpeas (or dried cooked chickpeas)
2 Tablespoons oil
1 Tablespoon (or less) salt
1 Tablespoon chili powder
1 Tablespoon smoked paprika
1 Tablespoon cayenne pepper
1 Tablespoon garlic powder

Toss all ingredients together. Place on a baking sheet and bake at 425◦F for about 20-30 minutes until chickpeas are crispy, shaking the pan occasionally. 

Spices can be varied as desired. These keep well and can be reheated before eating to re-crisp them. Great as a snack or an addition to salads, a topping for curries and stir-fries and more.

Butternut Squash Ravioli

Butternut Squash Ravioli
plain pasta dough
butternut squash
egg yolk or water
additional seasonings, as desired:
butter/oil
herbs
spices
salt/sugar, pepper
maple syrup/honey

First, cook the butternut squash. I like to roast mine by cutting the squash in half, scooping out the seeds, wrapping in foil and baking until tender. The squash could also be steamed or boiled but this will add a little excess moisture which is not ideal. When roasting you could add some oil, butter, seasonings, sugar, honey or maple syrup; or just add all the flavorings after cooking. 
Mash/puree the cooked squash to desired consistency and allow to cool.

When ready to assemble, roll out the pasta dough in long thin sheets. Place rounded teaspoons or tablespoons of squash filling on the dough, spaced evenly apart. Quantity of filling and spacing will depend on size of ravioli. Brush egg yolk or water around the squash filling. Place another sheet of pasta dough on top. Press down around the filling to seal. Cut out the ravioli. Place on a sheet pan dusted with flour.

When ready to cook, bring a large pot of salted water to a boil. Add the pasta and simmer (a full rolling boil may cause the pasta to break) until just tender.

Butternut Squash Ravioli, Chickpeas, Sage Butter, Herb Foam

• Homemade Butternut Squash Ravioli
• Spiced Roasted Crispy Chickpeas
• Sage Brown Butter Sauce
• Herb Foam

Ginger Butter

Ginger Butter
salted butter
ground ginger OR finely grated fresh ginger

Blend together. Very tasty on Irish soda bread, fresh biscuits, grilled salmon, sauteed vegetables, blueberry muffins, scones, and more!

I am not writing a post on the "Crescent Biscuits" as I have shared that recipe in the past, so here is a link to it:
 http://bexysbakingblog.blogspot.ca/2017/10/crescent-roll-biscuits.html

Maître d'Hôtel Butter

Maître d'Hôtel Butter
salted butter, softened
mined garlic
mined parsley
lemon zest
lemon juice
cracked black pepper

Whip all ingredients together until smooth. I like to put the butter in a pastry bag and pipe it into stars, but it can also just be spread into a bowl or balled with a melon baller. Alternately roll the butter into a log, wrap in plastic wrap and chill until firm. Then slice into rounds. This is a very good topping/sauce for grilled steaks and other flavorful meats. 

Irish Soda Bread

There are a lot of variants on Irish soda bread and even having worked in several restaurants in Ireland I cannot tell you for certain which one is the "right" one or the "authentic" one. This version is a bit sweeter and contains only wheat as the grain. It is also quite moist.

Irish Soda Bread
2 cups whole wheat flour
2 cups all-purpose (plain) flour
2 Tablespoons brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 1/3 cups buttermilk
1 large egg
1/4 cup oil
1/4 cup molasses

Preheat oven to 350◦F. Line a 9x5 inch loaf pan with parchment paper.
In a large bowl, stir together the flours, sugar, soda, and salt. Make a well in the center.
Add the remaining wet ingredients to the well and mix to combine. Scrape batter into prepared pan. Bake for an hour. Gently remove the bread from the pan and place back in the oven, upside-down, directly on the rack and bake again for approximately ten minutes or until the bread sounds hollow when tapped on the bottom.

Mustard Aioli

Mustard Aioli
1 large egg yolk
2 teaspoons yellow mustard
1 teaspoon apple cider vinegar
scant cup canola oil
salt, to taste

Whisk together the yolk, mustard, and vinegar. Slowly and steadily stream in the oil, whisking constantly. The mixture will gradually thicken. You may not need all of the oil. Be careful not to add oil too quickly or to add too much oil as this will cause the aioli to split. Season with salt to taste.

Simple Onion Jam

Simple Onion Jam
1/4 cup white vinegar
1/2 cup water
1/4 cup maple syrup
2 Tablespoons honey
two large white onions, diced
4 cloves garlic, minced

Bring the vinegar, water, maple syrup, and honey to a boil. Add the onions and garlic. Simmer until onions are softened and liquid is reduced. Add a little more water as needed to keep the pan from going dry. 

Roasted Baby Potatoes with Mustard Aioli & Onion Jam

White baby potatoes. Cut an "X" in the top of each potato. Do not cut all the way through the potato, just enough to make a small crown-like opening. You can also cut a small slice off the bottom of the potatoes if they are really round and roll too much. Drizzle the potatoes with oil, salt, and pepper and roast at 425◦F until tender. They can be prepared ahead of time up to this point.
Fill the centers of the potatoes with onion jam and pop back in the oven to heat through. Remove from oven and top with a dollop of mustard aioli and two thin slices of chives.

Easy Cranberry Chutney

Easy Cranberry Chutney
12 ounces (340 grams) fresh whole cranberries
juice of two oranges
approximately 1/4 - 1/2 cup granulated (white) sugar

Place all ingredients in a saucepan and bring to a boil. Simmer, stirring occasionally, until the cranberries have popped and softened.

Basic Puff Pastry Dough

Basic Puff Pastry Dough
2 cups all-purpose (plain) flour
1 1/4 cups cubed salted butter, frozen (divided)
1/2 cup ice water

lace the flour in a food processor. Add 1/4 cup butter and pulse 12 times.
Add the remaining 1 cup butter and pulse 5 times until butter begins to break up.
Add the water and pulse a couple times until dough seems moistened.
At this point the dough will not look like it is coming together, but don't be tempted to add more water.
Dump the mixture onto a work table and bring it together with your hands until it forms a ball.
Roll out on a lightly floured surface to a rectangle, approximately 12x15 inches.
Fold dough in thirds width-wise, the roll up from the short edge.
Flatten, wrap well, and let chill at least one hour but overnight for best results.

Allow dough to warm to room temperature before using. It will still seem quite firm but once it is begun to roll out, the butter will soften and the dough will become pliable.
Roll out to about 1/4 inch thick. Cut out as many rounds (or fluted rounds) as possible. 
Scraps can be gathered and rerolled once and cut, more than that and they will not bake evenly.
Again, it is best to chill these again before baking but it is not crucial.
Bake at 425◦F for about 15-20 minutes until golden and risen, depending on size.


Use for a variety of savory and even sweet dishes: vol-au-vent, tarts, pot pies, mille feuilles, croissants, etc.

Cranberry and Baked Brie Tartlets

These tartlets are the round ones with the red in the center. I made my own signature puff pastry dough, cut out small circles from the dough, and baked them. I also made my own simple cranberry chutney for the filling. Then I cut the pastries in half horizontally, filled them with some cranberry chutney, topped with brie cheese and baked them again until the cheese melted and the tarts were warm.

• Puff pastry circles
• cranberry orange chutney
• sliced of double cream brie cheese

Fall Dinner Party

I recently catered a six course dinner party; for which I devised the menu, composed the dishes, and did all of the cooking and plating myself. In the following days I will share the dishes and recipes. The menu, featuring a fall theme, is as follows:

MENU

Cranberry & Baked Brie Tartlets

Roasted Baby Potatoes with Mustard Aioli & Onion Jam

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Crescent Biscuits, Maitre d’Hôtel Butter

Irish Soda Bread, Ginger Butter

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Butternut Squash Ravioli, Spiced Roasted Chickpeas, Sage Brown Butter Sauce, Herb Foam

~

Seared Fillet of Beef cooked to your preference, Pommes Duchesse, Carrot Puree, Brussels Sprouts, Roasted Cherry Tomatoes, Beurre Rouge, Balsamic Pearls

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Dark Chocolate ‘Fondue’, Caramel, Spiced Poached Pear, Citrus Cake, Salted Almond Crumb, Vanilla Cream

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White Chocolate Pistachio Ganache, Blueberry Madeleine Cakes, Chocolate Espresso Brownie

Dijon Beef Jus

Dijon Beef Jus
roast drippings
red wine
stock
cornstarch 
water
salt
pepper
dijon mustard

Strain the roast drippings into a saucepan and add the wine and stock. Bring to a boil. Make a cornstarch slurry with the cornstarch and water and whisk in. Boil until thickened. Season to taste with salt and pepper, then add the dijon. Do not boil after adding the dijon.

Roasted Spaghetti Squash

Roasted Spaghetti Squash
spaghetti squash
butter
salt
pepper
nutmeg
minced garlic
chopped parsley

Cut spaghetti squash in half and wrap in foil. Place cut side down on a baking sheet and roast at 425◦F until just tender. Use a spoon to scoop out the seeds and discard, then use a form to pull the flesh into strands. Toss the strands with the remaining ingredients. 

Caramelized Onion and Old Cheddar Mashed Potatoes

Caramelized Onion and Old Cheddar Mashed Potatoes
large white onions, thinly sliced
oil
salt
cracked black pepper
potatoes
butter, melted
cream
grated old cheddar cheese

Heat a little oil in a large, wide pan over medium-high heat. Add the onions and cook, stirring often, until onions are caramelized. Season with salt and pepper.
Meanwhile, boil the potatoes until tender, drain, and mash. Stir in the onions along with some melted butter and cream. Stir in the cheese, then additional salt and pepper to taste.

Roast Beef

• Roasted hip of beef
• Caramelized onion and old cheddar mashed potatoes
• Wilted spinach
• Roasted cherry tomatoes
• Spaghetti squash
• Dijon sauce
• Watermelon radish

Lemon Herb Aioli

Lemon Herb Slaw

1 cup mayonnaise
zest of two lemons
juice of three lemons
2 Tablespoons grainy mustard
1 teaspoon smoked paprika
1/4 cup chopped dill
1/4 cup chopped cilantro

Whisk together.

Quick Pickled Radish

Quick Pickled Radish
3 parts water
3 parts apple cider vinegar
2 parts granulated (white) sugar
1 part kosher salt
pickling spices, as desired
shaved radish slices

Bring all ingredients except radish to a boil. Add the radish, ensure they are submerged and leave to cool.

Roasted Sweet Corn and Cherry Tomato Salad

Roasted Sweet Corn and Cherry Tomato Salad
fresh sweet corn, husked and on the cob
halved cherry tomatoes (red, orange, yellow)
olive oil
balsamic vinegar
salt
pepper
lime juice
lime zest

Place the corn on a baking sheet and drizzle with oil, salt, and pepper. Roast at 450◦F, turning every so often, until corn is cooked and beginning to color.
Meanwhile, do the same with the cherry tomatoes, drizzling with balsamic vinegar as well, roasting until tomatoes are blistering and beginning to soften. 
Remove the corn from the cobs using a sharp knife and toss together in a bowl with lemon juice and zest. Taste and add any additional oil, salt, or pepper as needed.

Crab Cakes Take Two

• Crab cakes
• Roasted sweet corn and cherry tomato salad
• Pickled watermelon radish
• Lemon herb aioli
• Microgreens

Best Easiest Vegan Chocolate Mousse

Best Easiest Vegan Chocolate Mousse

1 cup aquafaba

1/8 teaspoon salt

1/2 teaspoon fresh lemon juice

1 cup granulated (white) sugar

300 grams vegan dark chocolate

Beat the aquafaba, salt, and lemon juice together either in a stand mixer or in a bowl with a handheld mixer. I highly recommend a stand mixer if you have one; as you will be able to multitask a the same time. If not wear some earplugs and be prepared to mix for awhile. This beating process can take up to fifteen minutes, especially with larger batches, though I find it starts to get quite thick around five.

Beat until it forms the equivalent of soft peaks of egg whites, then gradually beat in the sugar until stiff peaks form.

Meanwhile, while whipping mixture, melt the chocolate until smooth and allow it to cool slightly. Gently fold the cooled chocolate into the stiff whipped mixture. Mousse is now ready to eat However, the mousse will actually set more and thicken after being chilled in the fridge (individual ramekins or parfait glasses work great for this). The mousse will actually keep quite well for a few days.

Vegan Chocolate Mousse

• Vegan dark chocolate mousse
• Vegan dark chocolate sauce
• Vegan meringue
• Fresh fruit garnish

Vegan chocolate mousse and meringue are so easy to make, and you'd be surprised at their secret ingredient! Also shocking is the richness of the mousse and how well it holds up But you have to try it to believe it!

Garlic Dill Toasts

Garlic Dill Toasts
day old baguette, thinly sliced on the diagonal
salted butter
minced garlic
fresh dill springs
cracked black pepper

If you plan ahead, soften the butter then blend with the garlic, dill and pepper and spread on the baguette.
If not, just melt the butter, stir in garlic, dill and pepper and brush on the baguette.
Then toast in the oven until crisp.

Tomato Herb Broth

Tomato Herb Broth
fresh tomatoes, peeled
water or vegetable broth
minced garlic
tarragon, chopped
dill weed
smoked paprika
cayenne pepper
salt and pepper, to taste
butter, to serve
reduced cream, to serve

Cook the tomatoes until tender and falling apart. Blend until mostly smooth. Add water or broth to thin out consistency and blend. Strain mixture. Season with herbs and spices.
To serve, bring required amount of broth to a boil and add in ingredients (blanched yellow beans and baby carrots, cherry tomatoes, cod pieces). Finish with a little reduced cream and a dab of butter.

The tomato broth should be slightly over seasoned, because adding the cream will mellow it out. The cream is optional but adds richness. 

For this recipe I used small (plum or roma sized) fresh local orange tomatoes. They peeled easily and did not need to be blanched in order to peel them.

Tomato Based Hodgepodge

• Homemade garden tomato and herb broth
• Reduced cream
• East coast cod fish pieces
• Fresh local cherry tomatoes, baby carrots, yellow beans, celery
• Garlic dill toasts

Whiskey Green Peppercorn Sauce

Whiskey Green Peppercorn Sauce
butter
minced shallots
minced garlic
green peppercorns, drained
Irish whiskey
cream
salt and pepper

Melt the butter in a sauce pan. Add the shallots, garlic, and peppercorns and saute without coloring until softened. Pour in whiskey and cook until almost dry. 
Meanwhile, reduce the cream in a separate saucepan. Add the cream to the reduction and bring to a boil.
Season to taste with salt and pepper, and adjust flavor with a little additional butter and/or whiskey as needed.
If sauce is not thick enough, it can be thickened with some more really reduced cream or a cornstarch slurry.

Roasted Baby Carrots

This hardly requires a recipe, but when you have really nice, fresh, local baby carrots they don't need much adornment. I trim the ends of the baby carrots, then halve them lengthwise. Toss in a little oil, coarse kosher salt, ground nutmeg, and ground white pepper. Then simply roast until tender and caramelized!

Horseradish and Sour Cream Mashed Potatoes

Horseradish and Sour Cream Mashed Potatoes
boiled potatoes, drained
prepared horseradish
sour cream
salted butter, melted
sour cream
salt, to taste
black pepper, to taste

Mash all ingredients together. Amounts depend on your personal preference, how nice your potatoes are, and how much potato you have. You should be able to just detect the horseradish, it should not be overpowering. You should also get a hint of sour cream. The texture should be creamy and a little buttery with just the right seasoning.