Tomato Confit

Tomato Confit

Slow roasted, jammy and infused with garlic and herbs, Tomato Confit is delightful on crostini.  It’s my personal favourite way to enjoy it.  I find the subtly sweet tomatoes to be the perfect match with soft tart cheese, in this case, goat cheese.  The copious amount of olive oil, along with a long slow roast makes it all luscious together and a great addition to pasta, fish and vegetables.  

Thanks to Nigel Slater for this lovely recipe that I found in a copy of The Guardian.  I’ve made the recipe pretty much as written, other than being in my own words.  Sometimes things don’t need to be messed with.  The beauty of this Tomato Confit is its simplicity, and how only a few ingredients can be transformed into a versatile delight. It is concentrated goodness in a jar, and handy to have on hand. It will keep for a solid week in the refrigerator, giving you numerous possibilities for snacks and meals throughout the week. 

Recipe source for Tomato Confit:  Nigel Slater’s Tomato Confit

Tomato Confit
Print Recipe
Servings Prep Time
3 cups 45-50 minutes
Cook Time Passive Time
3 hours 1 hour
Servings Prep Time
3 cups 45-50 minutes
Cook Time Passive Time
3 hours 1 hour
Tomato Confit
Print Recipe
Servings Prep Time
3 cups 45-50 minutes
Cook Time Passive Time
3 hours 1 hour
Servings Prep Time
3 cups 45-50 minutes
Cook Time Passive Time
3 hours 1 hour
Ingredients
Servings: cups
Instructions
  1. Preheat oven to 260℉.
  2. Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
  3. Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
  4. Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
  5. Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
  6. Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
  7. Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
Recipe Notes

-Seeding  the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

-Will keep for a solid week in the refrigerator.

-Makes approximately 3 cups.

Tempura Asparagus with Soy Dipping Sauce

Tempura Asparagus with Soy Dipping Sauce

Some years ago, one of my favourite appetizers served at The Keg was a tempura battered asparagus.  In the mix was also snow peas or green beans, but it’s been so long that I just can’t seem to remember.  What I do remember, is that the asparagus was the star of the show, hands down!  Crisp green spears, lightly battered and fried golden were amazing with a soy dipping sauce.  Since the dish is no longer on the menu, I decided to make it for myself, and share with you today Tempura Asparagus with Soy Dipping Sauce.  You see, it’s simply the best when you can enjoy your favourites at home.

The recipe uses crisp fresh asparagus spears, but truthfully, you could use a multitude of vegetables of your liking.  Think zucchini, green beans, mushrooms, a vegetable Fritto Misto really. For me, it’s asparagus all the way, lightly coated and fried till just tender and plunged into a garlic and ginger studded soy sauce.  They’re addictive to say the least. Enjoy!

Recipe source for Tempura Asparagus:  Compelled To Cook

Tempura Asparagus with Soy Dipping
Print Recipe
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Tempura Asparagus with Soy Dipping
Print Recipe
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Ingredients
Soy Dipping Sauce
Asparagus
Servings: people
Instructions
Soy Dipping Sauce
  1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
Asparagus
  1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
  2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
  3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
  4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
  5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.

Kohlrabi Crab Cakes

Kohlrabi Crab Cakes

Are you growing kohlrabi in your garden this year? Fresh kohlrabi is amazing, and with it, you’ll be able to treat yourself to these lovely Kohlrabi Crab Cakes.  They make a wonderful lunch served with dill sauce and a green salad. Not home for lunch most days?  Try them as an appetizer, or top with a poached egg for a heartier meal.

If you happen to have a little fresh kohlrabi left, trim, peel and cut into sticks.  Dunk the fresh sticks in leftover dill sauce or your favourite veggie dip.   You will love how crisp and refreshing the kohlrabi is and wonder why you haven’t been munching on it sooner.  Kohlrabi is also great in stews, soup, gratins, and salads.

Recipe source for Kohlrabi Crab Cakes:  Compelled To Cook

 

Kohlrabi Crab Cakes
Print Recipe
Servings Prep Time
10 3-4" cakes 25-30 minutes
Cook Time
20 minutes
Servings Prep Time
10 3-4" cakes 25-30 minutes
Cook Time
20 minutes
Kohlrabi Crab Cakes
Print Recipe
Servings Prep Time
10 3-4" cakes 25-30 minutes
Cook Time
20 minutes
Servings Prep Time
10 3-4" cakes 25-30 minutes
Cook Time
20 minutes
Ingredients
Dill Sauce
Kohlrabi Crab Cakes
Servings: 3-4" cakes
Instructions
Dill Sauce
  1. Whisk all ingredients together in a small bowl and keep chilled until ready to use.
Kohlrabi Crab Cakes
  1. Trim ends off kohlrabi and peel with a vegetable peeler. Grate using a large grater and add to a separate bowl. Sprinkle with salt and allow to sit for 5 minutes. Drain and squeeze dry with a paper towel. Using the same large grater, peel and grate potato and pat dry with a paper towel. Add to kohlrabi.
  2. In a large bowl stir together egg, dill, dijon mustard, celery salt and pepper. Stir in drained crab meat, prepped and dried grated kohlrabi and potato, bread crumbs, flour and green onions.
  3. Add about 1 tbsp of oil to a large non stick skillet and heat over medium heat until hot. Form approximately 1/4 cup of batter into a 3-4" round patty. Flatten as much as you can while still retaining its shape. Pan fry for 5-6 minutes per side, adjusting heat if necessary. Remove to a paper towel lined plate and keep warm in a low oven while cooking any remaining cakes. Serve immediately with dill sauce.

Crispy Chicken Sliders with Wasabi Slaw

Crispy Chicken Sliders with Wasabi Slaw

I love, love, love crunchy food! For me, the crunchier and saltier the better.  I’m the gal who’ll choose a bag of Doritos over a piece of cake. This may be why I love these amazing Crispy Chicken Sliders with Wasabi Slaw.  The traditional three stage breading using Panko or coarse homemade bread crumbs, makes the crispiest little chicken cutlets that are so perfect with creamy crunchy slaw.  And this slaw has a nice, but not too hot, nasal clearing heat from the wasabi.  It’s a fantastic combination.

Yes, you heard me right, there’s wasabi in the slaw, and it’s my new favourite coleslaw.  Creamy, crisp and cool with just enough wasabi to create a warming bite and provide a definite sense that you’re not in coleslaw Kansas anymore.  It’s not “reach for water hot” by any means, but if serving this coleslaw on the side, I’d warn the kids and grandparents…just saying!  With its creamy and tangy dressing, the coleslaw is absolutely perfect with the crispy chicken cutlets.  I like to really pile it on for the ultimate little slider.  Don’t forget this amazing slaw is also great with pulled pork or as a side to BBQ’d meats. But don’t take my word for it, go on and give it a try.  You’ll love these wonderful, easy to put together Crispy Chicken Sliders with Wasabi Slaw.  Enjoy!

Recipe source for Crispy Chicken Sliders with Wasabi Slaw:  Compelled To Cook

Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Ingredients
Wasabi Slaw
Chicken Cutlets
Servings: sliders
Instructions
Wasabi Slaw
  1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
  2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
Chicken Cutlets
  1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
  2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
  3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
  4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
  5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
  6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.

Pineapple Salsa

Pineapple Salsa

With summer creeping upon us, I felt compelled to update one of my first posts as a food blogger and one of my favourite snacks, Pineapple Salsa!!  A fantastic summer snack that’s worth repeating with a couple photos cleaned up.  The original post was done for Cinco Da Mayo, however this fantastic recipe goes far beyond into the warm summer months with its perfect balance of sweet and spicy.  Fresh and vibrant with fresh pineapple and lots of cilantro makes it a recipe I’ve made over and over. It’s always a hit, whether it be at work, at home or a social gathering.  Serve with plenty of lime tortilla chips and watch it disappear.  Enjoy!

Get the recipe ⬇️

Pineapple Salsa
Print Recipe
Servings Prep Time
4 cups 30 minutes
Servings Prep Time
4 cups 30 minutes
Pineapple Salsa
Print Recipe
Servings Prep Time
4 cups 30 minutes
Servings Prep Time
4 cups 30 minutes
Ingredients
Servings: cups
Instructions
  1. Peel and core pineapple. Chop pineapple along with the tomatoes, red onion, and cucumber into 1/4 inch dice. Set aside together in a large bowl.
  2. Cut jalapeño peppers in half lengthwise and scrape out seeds, finely chop into 1/8 inch dice. Add to bowl. Coarsely chop cilantro and add to bowl.
  3. Cut limes in half and squeeze juice over mixture. Sprinkle with salt and stir to combine. Serve immediately with lime tortilla chips.
Recipe Notes

Resting the salsa for an hour will allow the lime juice to cut the bite in the jalapeño and red onion. It is strongly recommended to cut all ingredients by hand to retain the fresh appearance and prevent over processing the ingredients.

Recipe Source: Inspired by The Pampered Chef Pineapple Salsa

Catalina Wings

Catalina Wings

A long, long time ago I used to make wings similar to these piquant Catalina Wings.  I was in college and had a summer job cooking at a golf and country club.  The food was basic fair, nothing too over the top, catering to the golfing crowd, small banquets and business meetings. It was a fun job, good people to work with and a happy crowd, because they’re golfing of course.  It wasn’t unusual for the dining room to be filled with thirsty golfers looking for a mid afternoon snack and beverage.

Like many places of the time, we offered hot wings, but not everyone liked there wings “hot”. So to please the masses we mixed the hot sauce with Catalina Dressing to lighten some of the heat.  The ratio of dressing to hot sauce was adapted to make the wings mild, medium or hot.  We didn’t have a formula, it was always eye balled, so I doubt anyone ever got the same plate of wings twice.  It’s the memory of this job and the tossing of bowl after bowl of chicken wings that Catalina Wings are derived.  Not new in concept but these Catalina Wings are made with fresh Catalina dressing, making them zesty and sticky.  You’ll love them! 

Recipe source for Catalina Wings:  Compelled To Cook

Catalina Wings
Print Recipe
Servings Prep Time
30 wings 20 minutes
Cook Time
16-18 minutes
Servings Prep Time
30 wings 20 minutes
Cook Time
16-18 minutes
Catalina Wings
Print Recipe
Servings Prep Time
30 wings 20 minutes
Cook Time
16-18 minutes
Servings Prep Time
30 wings 20 minutes
Cook Time
16-18 minutes
Ingredients
Dressing
Wings
Servings: wings
Instructions
Dressing
  1. Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
Wings
  1. In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
  2. Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
  3. Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
  4. Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
Recipe Notes

Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.