Happy Canada Day!

Celebrating Canada Day all the way out here in Myrtle Beach with the family! See you all back here in a week!


Happy Birthday Canada!

 

Beef Tourtière (Meat Pie)

Who doesn't love pies? In the summer, I typically lean towards sweet ones filled with the bounty of fresh single fruit or in combination. However, after trying a delicious braised beef rib pie recently in a cute Etobicoke shop called Pie Commission, I have been craving meat pies. Classic tourtière is usually made with ground pork but I had ground beef in my freezer and the results tastes just as yummy! It has a hearty beefy flavour with a mild hint of cloves, cinnamon and nutmeg to warm up the meat and potato pastry, very reminiscent of the classic version. Oh, and who needs to ever buy those frozen prepared crusts again when you can simply and proudly make perfectly flaky ones yourself! Just some flour, salt and butter, a little preparation and you're golden!

Beef Tourtière (Meat Pie)
Makes 6 to 8 servings

2 large potatoes, 1 cut, steamed and mashed, and the other, diced into small cubes

1 lb. lean ground beef or use 1/2 and 1/2 with lean ground pork

1 small onion, finely chopped 
1 clove garlic, finely chopped 
1 stalk celery, finely chopped
1/4 cup red wine or sherry
2/3 cup beef stock
2 tsp. Dijon mustard 
3/4 tsp. salt 
1/4 tsp. ground black pepper 
1/4 tsp. dried thyme or fresh thyme leaves plucked from 3 sprigs
1/4 teaspoon ground cloves 
1/4 teaspoon ground cinnamon 
1/4 teaspoon grated nutmeg 
egg or whipped cream for pastry brushing 

In a large skillet, heat the oil over medium-high heat and sauté the beef, onion, garlic, celery, and chopped potatoes (save mashed for later) until the vegetables are tender and the meat is cooked through. Drain any excess fat from the pan. Add the beef stock, wine, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 minutes. Remove the skillet from the heat and stir the mashed potatoes into the mixture. Allow the meat filling to cool completely. 

TIP: Use a fork to breakdown the meat to create a minced texture, and add a little water.

Shortcrust Pastry:

Makes 2 9-inch crust pies

2 1/4 cups all-purpose flour, plus more for dusting
1/4 tsp. salt
3/4 cup cold unsalted butter, cubed
1/3 cup ice water (approximately)

TIP Note: Quick and cold… The secret to flaky pastry is to handle it as little as possible. When mixing the wet ingredients into the dry, stop once it sticks together to form a cohesive dough. Run your hands under cold water for a few minutes and pat dry before handling as this prevents the dough from getting too warm.

In a small bowl, mix together the flour and salt. Using a pastry cutter, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a ball that holds together.

Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for at least 30 minutes before working with it.

Preheat oven to 375F. Roll out the dough on a floured work surface or between two sheets of parchment paper in a 1/8-inch (3 to 4-mm) thick sheet. Line the bottom of the pie pan with one circle with dough overlapping the sides.

Spoon the filling into the prepared pie pan and top with the remaining pastry dough-- put pastry on the rolling pin and roll it to slide on to cover. 

Place the rolled dough onto your rolling pin for easy topping. 

Press the edge to seal with a fork; trim of excess pastry off the sides with a knife. Make an incision in the centre (I like to create a small design of leaves-- saving the cut out pieces and adding on top for decoration). Brush with egg wash or cream. (Brushing the top of the pastry with egg or cream creates a nice even golden brown crust.) Bake until the crust is golden brown, 50 minutes to 1 hour. 

Perfectly golden, hearty and appetizing!

Serve with a simple side green salad and of course, traditional ketchup for pie dipping YUM!

Creamy Tuna Noodle Salad...

Who wants to cook when all you wish to do is be outdoors and soak up the rays? This simple tuna noodle salad fits the bill for lazy days and uses ingredients that you probably already have in your cupboard and fridge. The best part is that it is a very versatile salad and any type of long pasta such as spaghettini or capellini you have on hand will work. It can accompany many meals or be a meal in itself. My kids just love tuna with mayo, and the addition of crunchy elements of celery and onions all smothered together with soft noodles makes it all the more irresistible! Leftovers are fantastic for something different in the lunch box too!

Creamy Tuna Noodle Salad
Makes 4 servings

1/2 lb. (225 g) somen or other Asian wheat noodles, cooked and drained well
1 can (170 g) flaked tuna, drained well
1/2 small onion, thinly sliced and soaked in water for 10 minutes to remove any sharpness
2 stalks celery, thinly sliced or use 1 small cucumber, thinly sliced
1/4 cup regular mayonnaise
2 Tbsp. Japanese mayonnaise or omit ingredient and just use 1/3 cup regular mayonnaise
a little salt, ground black pepper and soy sauce to taste
TIP: Add wasabi for a spicy kick. Mix in 1/2 tsp. at a time until you find the right overall taste.

Add all the ingredients together and mix well with the seasoning at the end! Enjoy this nice and cool!

Five Ingredients to Luscious Crème Caramel

This crowd-pleasing, popular restaurant dessert is easier to replicate at home than you think. It will leave your guests amazed and in disbelief with how little effort was required to make such a luscious creamy flan that is often only enjoyed off a menu. Or better yet, let them ooh and aah, soak in the kudos, and keep the simple recipe to yourself... 

Crème Caramel
Makes 8 to 10 servings

1/3 cup granulated sugar
5 eggs
1 tsp. vanilla extract
1 can (300 mL) condensed milk (I use Eagle brand)
1 can (375 mL) evaporated milk (I use Carnation)

1) Preheat the oven to 300 °F.

2) In a saucepan, cook the sugar until it is a dark golden brown (mahogany). Do not burn or syrup will be bitter. Pour into slightly greased ring pan or individual ramekins (makes about 10). Swirl syrup to cover bottom of pan. Syrup will harden in pan as it cools.

3) In a bowl, beat the eggs with vanilla. Add both cans of milk and, using the condensed milk can to measure, add one can of water. Stir well with a whisk. Pour egg mixture into the prepared ring or ramekins.

4) Place the ring or ramekins in a pan of water- fill halfway up with simmering water. Bake for 1-1/2 to 2 hours. The water should never boil or the flan will result in tiny holes from over agitation. Check after 1 hour by inserting a skewer. It is finished when the skewer comes out clean.

5) Remove from the oven and water. Cool. Refrigerate. When ready to serve, run the blade of a knife around the ring or ramekins, set in a pan of warm water, place plate on top, then invert. Allow syrup to drip down before removing the pan. Serve very cold by baking the flan two days in advance. 

Kids and adults alike will line up for this ultra smooth, rich and indulgent dessert! Lighten it up by serving a piece with a few large spoonfuls of mixed fruit. Create a beautiful medley by choosing various colourful fruit such as strawberries, blueberries, green grapes, nectarine and kiwi (my favourite combination or whatever is most fresh and in season). 

Mixed Green Salad with Fennel and Avocado in a Burnt Almond Vinaigrette...

Toasting almonds to just short of being burnt gives an interesting slightly bitter dimension to this unique salad dressing. Balanced with the sweetness of honey, sourness of red wine vinegar, piquant Dijon mustard, and salt, this nutty vinaigrette strikes a harmonious chord in fresh green salad mixed with the juiciness of grape tomatoes, licorice crunch of fennel and the creaminess of avocado. The results are gloriously addictive- full of flavour and textures, and easily a star at any gathering!

Mixed Green Salad with Fennel and Avocado
Makes 6-8 servings

1 250 g spring mix- about 10-12 cups greens

1 pint grape tomatoes, halved

1 small bulb fennel, finely sliced

1/2 small red or vidalia onion, finely sliced 

1 ripe avocado, sliced

Burnt Almond Vinaigrette (Yields 2 cups)

1 cup slivered almonds, well toasted and finely ground

1/4 cup red wine vinegar

3 Tbsp. Dijon mustard

3 Tbsp. liquid honey

1/2 tsp. kosher salt

pinch of ground black pepper

3/4 cup olive oil or canola oil (do not use extra virgin olive oil- the flavour is too strong and compete with rest of dressing ingredients)

TIP: Leftover vinaigrette can keep refrigerated to be used until the next day.

Preheat oven to 350F. Place the almonds onto a baking sheet and roast the nuts until tobacco coloured (the nuts will begin to have the aroma of coffee beans roasting). Remove from oven and cool. When cool, place into a food processor and finely grind. Set aside. In a medium bowl, add vinegar and dissolve salt and pepper. Whisk Dijon and honey into the vinegar. Slowly whisk in oil. Correct seasoning. Add the ground nuts and mix well (I like to refrigerate my dressing at least for 1/2 hour before serving as the coolness seems to enhance the burnt almond flavour). 

Place all your salad items into a large serving bowl and just before serving, incorporate about 1 cup of the dressing until tossed well. Add more dressing as needed to coat but not drown the salad. Store leftover dressing covered in fridge.

A stand-out dish for a summer BBQ, picnic or feast!

Served at a late Thanksgiving dinner along with Herbs and Garlic Crown of Pork Roast.

Classic Spring Rolls...

Dim sum enthusiasts relish in spring roll offerings as well as families at home. While many chefs everywhere create new recipes, this classic Chinese version stand the tests of time...

Classic Spring Rolls
Makes 15 medium-sized rolls

5 dried shiitake mushrooms, hydrated in water for at least two hours, thinly sliced
1 tsp. canola oil
1/2 lb. boneless pork, slice into strips
2 green onions, thinly sliced
2 cups shredded cabbage (1/3 small cabbage) or 2 cups bean sprouts or half-and-half
1 medium carrot, shredded 
1/3 cup bamboo shoot strips
1/4 cup chicken broth or 1/4 cup water with 1 tsp. chicken seasoning powder
3 Tbsp. oyster sauce
2 tsp. soy sauce
1/8 tsp. ground white pepper
1 Tbsp. cornstarch dissolved in 2 Tbsp. water
15 medium-sized spring roll wrappers
1 egg, beaten
Cooking oil for deep-frying
Plum sauce for dipping

1) Place a skillet over high heat. Add oil and stir-fry pork for two minutes. Add mushrooms and remaining ingredients up to cornstarch; stir-fry for three minutes longer. Add cornstarch solution and cook, stirring until sauce boils and thickens. Remove from heat onto a plate to cool.

2) Remove the spring rolls wrappers from the packaging. Carefully peel off each skin (they stick together) and create a pile for the wraps. TIP: Place a damp cloth over them to prevent drying out and cracking.

There are many different sizes you can buy. Look in the freezer section.

3) Take one wrapper, place on a flat surface in a shape of a diamond and brush egg on the top triangle; mound two heaping Tbsp. filling across close to the bottom triangle. Fold bottom corner over filling to cover, roll up again, then fold over right and left corners. Roll over once more to enclose filling and fold over to seal. Cover filled spring rolls with a dry towel to prevent drying.

Wrap the sides straight to prevent open creases for oil to go in.

Roll tightly to encase filling.

4) When oil is ready, slide each spring roll carefully into the sauce pot one at a time. Deep-fry in batches until they are golden brown (do not over crowd), then drain on paper towel-lined plate. TIP: Oil is ready when you dip in a wooden skewer and small bubbles form on its side.

Smooth, light, crisp-crackly skin encasing tender vegetables and pork calls for Good Eats!

If you love spring rolls, you may also like: Egg Rolls and Pan-Fried Stuffed Beancurd Rolls. For a change of pace- a non-fried wrap and roll, try Vietnamese Fresh Shrimp and Pork Rolls. Happy four-bites eating!

Good Ol' Fashion Hot and Sour Soup...

Hot and sour has always been one of my all-time favourite comfort soups- a tasty harmony created from hot and sour notes. My father and his brother owned a Canadian Chinese take-out restaurant when I was in my teens and my uncle made the best version of this soup ever! Every time, I made it over the years for friends, family and colleagues, I have never been short of rave reviews. The delicious secret... toban djan- a specialized Szechuan sauce blending chilis and fermented beans... 

Hot and Sour Soup with Udon for a hearty meal!

Uncle King's Hot and Sour Soup
Makes 4 Servings

5 cups of chicken broth
1/4 cup dried black mushroom fungus strips, hydrated in water for an hour

6 dried shiitake mushrooms, hydrated in water for at least an hour, sliced into strips

1/3 cup bamboo shoot strips

1-2 Tbsp. toban djan (chili bean sauce)- the brand I use is Lee Kum Kee

1 Tbsp. each rice vinegar and black vinegar (Chinkiang vinegar)

2 tsp. soy sauce

250 g soft tofu, cut into cubes (if possible let sit in bowl for half hour to extract water; drain-- this will give the tofu more flavour and not dilute your broth)
1 large egg, beaten
1 Tbsp. cornstarch, mixed with 2 Tbsp. water
1 tsp. toasted sesame oil
sliced green onions and cilantro leaves for garnish

NOTE: Add chopped chicken or pork if desired.

Bring the broth to a boil in a medium sauce pot; add both mushrooms and bamboo shoots. Cook for two minutes then add the seasoning: toban djan, both vinegars and soy sauce. Return soup to a boil then add the tofu and cook for two minutes. Add the cornstarch and stir to thicken soup. Remove from heat. Slowly pour egg into the broth in a thin steady stream. Let egg set for 15 seconds, then stir gently to incorporate. Season to adjust flavours to taste and drizzle with sesame oil.

Beautiful clouds of egg floating!

Serve with green onion slices and cilantro.

TASTY SOUP MOMMY!!!

This is a great soup to introduce the taste of piquant to your kids. Start by adding just a little toban djan in the soup pot; the sour notes of the vinegar with a touch of sweet from black vinegar complements and seems to offset and numb its spicy effects. It's such a delicious flavour combination, you may be able to dial up the heat just a bit more next time!

If you are lucky, you may have leftovers which is perfect for hot and sour soup noodles the next day! Use udon or another thick noodle to complement the thick hearty soup base. Readjust the flavours if desired. Slurp and enjoy!

Enjoy a hearty, warming, soul-replenishing hot bowl today! 

Korean Spicy Rice Cakes (Ddukbokki)...

Before I became helplessly addicted to these hot chewy rice cylinders, I never cared for them rice cakes. Once I tried it at a Korean food court and it was crazy spicy, although it looked sumptuous with the red sauce. I did not understand the appeal of its street food popularity especially with Korean school kids (it's there lunch box staple)- I mean burn-your-tongue-off hot! But luckily years later I rediscovered them. Again, charmed by its hearty fresh ready-to-eat appearance, I picked up a warm to-go container at a Korean supermarket. Man, I chowed that thing down. Wooed my older boys to try and they instantly fell in love too. They even say ddukbokki with real passion and gusto. I was finally able to taste its real flavour which was a combination of sweet heat and savoury umami, not scorching fire. And the texture perfectly chewy and soft. So craving it again and again after that, I decided to make my own and it's become an easy favourite around here. As it simmers, the sauce turns creamy and the rice cakes soften and becomes addictively chewy. The flavourful umami broth is made from anchovies and kelp. But, it can easily be vegetarian with pure kelp or addition of shiitake mushrooms while foregoing the fish cakes. Goes to show, that by giving things a second chance you may find a once forgotten unwanted gem. And in food, this should always be the golden rule! ♪o<( ´∀｀)っ┌iii┐

Credit: girlinatree.blogspot.com
A ddukbokki vendor amongst many on a street in Korea. The deep red sauce can look frightening.

Korean Spicy Rice Cakes

Makes 4 to 6 Servings

3 cups of water
10 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp

1 Tbsp. canola oil

1 medium onion, sliced

1 medium carrot, halved and sliced

3 green onions, cut into 2-inch long pieces

½ pound fried fish cakes, many shapes and sizes to choose from, cut into bite-size pieces

1 pound of cylinder shaped rice cake, best to buy fresh at a Korean supermarket
3 Tbsp. Korean hot pepper paste
1 tsp. hot pepper flakes
1 Tbsp. brown sugar
1 tsp. each soy sauce and fish sauce
hard boiled eggs (optional)

Vegetarian Option: Use dried shiitake mushrooms and steep along with the dried kelp.

Steep anchovies and kelp in a pot or bowl with the water for an hour or more. If desired, you can boil the contents in a pot for 15 minutes, strain anchovies and kelp and keep the broth.

Separate each rice cake before cooking, or it can form a sticky clump.

Detaching rice sticks is a great activity your kids can help with. 

Heat 1 Tbsp. oil in skillet over medium heat and saute onions for two minutes; add the carrots and cook for another two minutes before adding the green onions to stir-fry for one and then the fish cakes.

Add the broth; bring to a boil and add the rice cakes. Return the mixture to a boil again, then add the pepper paste. Add one tablespoon at a time and taste to find your ideal spice level. Add the rest of the seasoning, tasting and adjusting the flavours as you go. 

Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If using hard boiled eggs, cut them in half and toss at the end. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking. Eat hot!

Not nearly as red and scary like those in the Korean food stalls!

Here's growing up on ddukbokki over the years!



















From the mouths of my babes: "There's no stopping us from eating our favourite yummy delicious mommy-made-for-us DDUKBOKKI!!"

Here is more on my Korean food and Spicy lovin' recipes.