Beef Taco Crostada

Beef Taco Crostada
Print Recipe
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Beef Taco Crostada
    Print Recipe
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Ingredients
      Pastry
      Taco Meat
      Servings: people
      Instructions
      Pastry
      1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
      Taco Meat
      1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
      2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
      3. Remove from heat and stir in beans and half of the cheese.
      4. Preheat oven to 375°F and line a large baking tray with parchment.
      5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
      6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
      7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
      8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
      Recipe Notes

      -The pastry can be made up to a day in advance and kept chilled until ready to use.

      Five Spice Mixed Nuts

      Five Spice Mixed Nuts
      Print Recipe
        Servings Prep Time
        5 cups 10 minutes
        Cook Time Passive Time
        60 minutes 1+ hours
        Servings Prep Time
        5 cups 10 minutes
        Cook Time Passive Time
        60 minutes 1+ hours
        Five Spice Mixed Nuts
        Print Recipe
          Servings Prep Time
          5 cups 10 minutes
          Cook Time Passive Time
          60 minutes 1+ hours
          Servings Prep Time
          5 cups 10 minutes
          Cook Time Passive Time
          60 minutes 1+ hours
          Ingredients
          Servings: cups
          Instructions
          1. Preheat oven to 225°F. Spray a large baking tray with non-stick spray.
          2. In a large bowl toss together nuts.
          3. In a medium bowl whisk together maple syrup, brown sugar, egg white, water, Chinese five spice and sea salt. Pour over nuts and stir to coat evenly.
          4. Spread nuts evenly on a large baking tray. Bake for 60 minutes, turning every 15 minutes. If using dried cherries stir them in halfway through baking time.
          5. Remove from oven and loosen from the baking tray. Allow nuts to cool completely before breaking apart. Will keep in an airtight container for up to two weeks.

          Stroganoff Meatballs

          Stroganoff Meatballs
          Print Recipe
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Stroganoff Meatballs
          Print Recipe
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Ingredients
          Beef Meatballs
          Stroganoff Sauce
          Servings: people
          Instructions
          Beef Meatballs
          1. Preheat oven to 425°F.
          2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
          3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
          Stroganoff Sauce
          1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
          2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
          3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
          Recipe Notes

          -It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

          -Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.

           

          Vanilla Bean Syrup

          Vanilla Bean Syrup
          Print Recipe
            Servings Prep Time
            2/3 cup 10 minutes
            Cook Time
            5 minutes
            Servings Prep Time
            2/3 cup 10 minutes
            Cook Time
            5 minutes
            Vanilla Bean Syrup
            Print Recipe
              Servings Prep Time
              2/3 cup 10 minutes
              Cook Time
              5 minutes
              Servings Prep Time
              2/3 cup 10 minutes
              Cook Time
              5 minutes
              Ingredients
              Servings: cup
              Instructions
              1. Cut the vanilla bean in half lengthwise and scrape out seeds with a small spoon or knife.
              2. Combine sugar and water in a small saucepan over medium heat. Heat until mixture comes to a simmer and sugar is fully dissolved, stirring often. Once at a simmer, cook for 1 minute. Remove from heat and whisk in vanilla beans.
              3. Allow the mixture to cool to room temperature and then refridgerate in a sealed jar for up to 1 month.

              Parsnip Spice Cake

              Parsnip Spice Cake
              Print Recipe
                Servings
                16-18
                Servings
                16-18
                Parsnip Spice Cake
                Print Recipe
                  Servings
                  16-18
                  Servings
                  16-18
                  Ingredients
                  Cake
                  Simple Syrup
                  Cream Cheese Icing
                  Servings:
                  Instructions
                  Cake
                  1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
                  2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
                  3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
                  4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
                  5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
                  6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
                  Simple Syrup
                  1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
                  Cream Cheese Icing
                  1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.