BEEFY BROTH

 Ingredients

A big splash of vegetable oil, preferably grapeseed

2 pounds (900 g) or more of beef short ribs, oxtails or beef shanks

2 carrots, coarsely chopped

2 celery ribs, coarsely chopped

2 onions, sliced

A 28-ounce (796 mL) can of any type of tomatoes (whole, crushed, diced or puréed)

4 cups (1 L) of water or, if you’re feeling extravagant, 1 bottle of big, beefy good red wine

A bay leaf or two

A handful of fresh thyme or rosemary sprigs

1 teaspoon (5 mL) of salt

A few turns of your pepper grinder

Preheat your oven to 250°F (120°C).

Pour a pool of oil into your favorite heavy ovenproof pot over medium-high heat. Dry the beef on paper towels, then use tongs to carefully place pieces in the sizzling oil. Don’t crowd the pan, or the meat won’t brown. Listen to the heat. A simmering pan means nothing. Sizzle is the sound of flavor. Too loud, though, and a sizzling pan becomes a smoking-burning pan. When the beef is deeply browned all over, transfer it to a plate. Repeat with the rest of the beef, 10 to 15 minutes in total. Pour off any excess oil, leaving behind any browned bits of goodness. Toss all the beef and any accumulated juices back in the pot.

To this beefy goodness, add the carrots, celery, onions, tomatoes, water, bay leaves, herb sprigs, salt and pepper. Bring to a slow, steady simmer, then cover tightly. Transfer to the oven and braise for 3 to 4 hours, stirring now and then, tenderizing the meat, releasing the richness and building deep beefy flavor. Pour in some extra water if need be. (Alternatively, you can simmer the pot on your stovetop. You may find that even your lowest heat is still too much, though, so try offsetting your pot a bit from the heat so the liquid doesn’t evaporate too quickly.) Slip out the bones toward the end.

Serve and share exactly as is, or season and garnish any way you care to. Add any flavor theme and its accompanying vegetables, as elaborate as you care to be or as simple as you need to be. Use the broth in a soup, stew or sauce. Store the broth in a tightly sealed jar or container for 7 days in your refrigerator or 1 month in your freezer.

EDAMAME HUMMUS WITH CURRIED PITA CHIPS

FOR THE HUMMUS

4 cups (1 L) of frozen shelled edamame

1 cup (250 mL) of water

1 teaspoon (5 mL) of salt

The zest and juice of 2 lemons

2 to 4 cloves of garlic

½ cup (125 mL) of tahini

¼ cup (60 mL) of your very best olive oil

1 teaspoon (5 mL) of your favorite hot sauce

FOR THE PITA CHIPS

1 tablespoon (15 mL) of curry powder

2 tablespoons (30 mL) of good olive oil

2 tablespoons (30 mL) of honey

4 or 5 pita breads

Fine sea salt and a few turns of your pepper grinder

Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one and some music if you like.

For the hummus, pour the edamame, water and salt into a saucepan. Bring to a slow, steady simmer over medium-high heat; simmer until the edamame soften, 10 minutes max. Pour the works into the bowl of your food processor. Add the lemon zest and juice, garlic, tahini, oil and hot sauce. Pulse until smoothly and evenly textured and brightly colored. Set aside while you turn your attention to the pita chips.

Measure the curry powder, then the oil and finally the honey into a coffee cup. (The honey won’t stick to the oiled measuring spoon.) Microwave just long enough to melt the honey a bit, 15 seconds or so. Stir together with a pastry brush. Brush thoroughly and evenly over the top of each pita. Sprinkle lightly with salt and pepper. Stack the pitas, then cut the pile into 6 wedges. Spread the wedges in a single layer on a baking sheet. Bake until each and every one is golden brown, 15 minutes or so, maybe 20 in a slower oven. Cool completely. Spoon the hummus into your nicest bowl, arrange the chips around it, and serve and share!

ROTISSERIE CHICKEN WRAP WITH AVOCADO TOMATOES AND BASIL

FOR THE DRESSING

The zest and juice of 1 juicy lemon

2 tablespoons (30 mL) of olive oil

1 tablespoon (15 mL) of honey

1 tablespoon (15 mL) of your favorite mustard

¼ teaspoon (1 mL) of salt

A few turns of your pepper grinder

FOR THE WRAP

1 rotisserie chicken, hot or chilled

2 avocados, peeled and cubed

1 pint (500 mL) of cherry tomatoes, halved

Leaves from 1 bunch of fresh basil

4 to 6 large soft tortillas

Directions 

Whisk the dressing ingredients together in a medium bowl until emulsified. Use your hands or a pair of forks to pull the chicken meat from the bones and shred it into bite-size pieces. Add to the bowl along with the avocados, tomatoes and basil. Gently toss the works together.

Ready the tortillas by briefly microwaving them until soft and pliable, 30 seconds or so. Arrange the tortillas on your work surface. Place a scoop of chicken salad just below the “equator” of each. Fold the bottom of the tortilla over the filling, fold in the sides, then finish rolling. Serve and share!

GINGERSNAP TIRAMISU

Ingredients

1 cup (250 mL) of rich mascarpone cheese

¼ cup (60 mL) of brown sugar

¼ cup (60 mL) of amaretto or Frangelico liqueur

2 cups (500 mL) of whipping cream

A 425 g (1 lb) package of Kookie Kutter Ginger Snaps or other thin rectangular cookies

1 cup (250 mL) of strong coffee or espresso

1 cup (250 mL) or so of coarsely grated bittersweet dark chocolate

Directions 

Spoon the mascarpone into a large bowl. Measure in the sugar and splash in the amaretto. Whisk together evenly. Pour in the cream and whisk the works vigorously until firm, creamy peaks form, 3 to 5 minutes by hand, less with a mixer. Set aside.

One by one, dip the gingersnaps into the coffee, immersing fully for a moment before evenly arranging in an 8-inch (2 L) square baking dish. Use half the gingersnaps, forming 2 thin layers. Evenly spread a thick layer of half the mascarpone mixture over the cookies. Top with half of the grated chocolate. Make 1 more layer in the same manner. Cover and chill until it firm, at least 2 hours or overnight. Scoop, serve, share and take a bow!

GRANOLA MUFFINS

Ingredients

2 cups (500 mL) of all-purpose flour

1 tablespoon (15 mL) of cinnamon

1 tablespoon (15 mL) of baking powder

1 teaspoon (5 mL) of salt

2 cups (500 mL) of your favorite granola

2 eggs

1 cup (250 mL) of white sugar

1 cup (250 mL) of milk

½ cup (125 mL) of vegetable oil

1 tablespoon (15 mL) of pure vanilla extract

The zest and juice of 1 orange

 Directions

Preheat your oven to 400°F (200°C). Turn on your convection fan if you have one. Line a muffin pan with paper liners.

In a large bowl, whisk together the flour, cinnamon, baking powder and salt. Add half of the granola, gently stirring to preserve its texture. In a medium bowl, whisk together the eggs, sugar, milk, vegetable oil, vanilla, and orange zest and juice. Pour the wet into the dry and stir the works together just until an even batter forms.

Evenly distribute the batter among the muffin cups. (Use two soupspoons to speed the process, one to scoop, one to scrape.) Evenly sprinkle the muffins with the remaining granola. Bake until risen and deliciously golden brown, 15 minutes or so. A toothpick inserted into the center should emerge clean and crumb-free. Turn muffins out of the pan and cool on racks.

SMOKED SALMON BRUNCH BISCUITS

CHIVE BISCUITS

4 cups (1 L) of all-purpose flour

2 tablespoons (30 mL) of baking powder

2 teaspoons (10 mL) of salt

Lots of freshly ground pepper

1 cup (250 mL) of butter, frozen

1 bunch of chives or green onions, thinly sliced (at least 1 cup/250 mL)

1½ cups (375 mL) of milk

BOURSIN DILL SAUCE

1 cup (250 mL) of milk

1 cup (250 mL) of whipping cream

3 tablespoons (45 mL) of cornstarch

½ teaspoon (2 mL) each of salt and pepper

1 wheel (5.2 ounces/150 g) of your favorite Boursin cheese

A handful or more of fresh dill, chopped

BROWN BUTTER SCRAMBLED EGGS

3 eggs

1 tablespoon (15 mL) of water

A pinch or two of salt

A few turns of your pepper grinder

1 tablespoon (15 mL) of butter

TO FINISH

12 slices of delicious smoked salmon, such as PEI’s Medallion smoked salmon

A handful of fresh dill sprigs

Preheat your oven to 400°F (200°C). Turn on your convection fan if you have one. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, salt and pepper. Dredge the block of frozen butter in the flour, then grate it on the large holes of a box grater. (This simple method avoids the hassle of cutting the fat into the flour. More importantly, it helps to keep the fat distinct from the flour, so its water can burst into steam and work magic on the biscuits’ texture.)

Gently whisk in the chives. Pour in the milk. Using the handle of a wooden spoon, vigorously stir the works together until a lump of dough forms and gathers up all the loose flour in the bowl. Fold the dough in half inside the bowl and gently flatten it. Repeat this folding and flattening step a few times to strengthen the dough. Sprinkle flour on the dough, the work surface, the rolling pin and your hands, and roll the dough out into a large, even circle about 1 inch (2.5 cm) thick, dusting with flour and flipping the dough over once or twice. Cut out 8 large or 12 smaller circles and arrange them on the baking sheet.

Bake until the biscuits are golden brown and crispy, 15 minutes or so. Rest on the baking sheet while you ready the rest of the dish.

While the biscuits bake, measure the milk, cream, cornstarch, salt and pepper into a small saucepan. Bring to a simmer, stirring, over medium-high heat until the mixture thickens into a sauce, 5 minutes or so. Crumble in the cheese and stir until the sauce is smooth. Turn off the heat and stir in the fresh dill.

Heat your favorite heavy skillet over medium-high heat. Whisk together the eggs, water, salt and pepper in a bowl. Drop the butter into the hot pan and gently swirl until golden brown and nutty-smelling. Immediately pour in the eggs. Cook, stirring with a rubber spatula or wooden spoon, until almost cooked, then remove from the heat and let the works finish cooking with their own heat.

Carefully split the freshly baked biscuits in half and arrange on plates. Divide the scrambled eggs among the biscuit bottoms. Add a layer of smoked salmon. Pour the sauce evenly over the works. Top with sprigs of fresh dill and the biscuit tops. Serve and share with a flourish!

NUTMEG WAFFLES WITH BANANA BUTTER

FOR THE BANANA BUTTER

1 ripe banana

¼ cup (60 mL) of butter, at room temperature

1 tablespoon (15 mL) of honey

¼ teaspoon (1 mL) of pure vanilla extract

FOR THE WAFFLES

3 cups (750 mL) of all-purpose flour

1 tablespoon (15 mL) of baking powder

1 teaspoon (5 mL) of baking soda

1 teaspoon (5 mL) of nutmeg

½ teaspoon (2 mL) of salt

3 eggs

3 cups (750 mL) of well-shaken buttermilk or regular milk

1 cup (250 mL) of butter, melted and cooled

Preheat your waffle iron.

Craft the banana butter by simply mashing the soft banana with the soft butter, floral honey and aromatic vanilla until combined, making it as smooth as you like. (A food processor delivers super smoothness.)

 
For the waffles, in a large bowl, whisk together the flour, baking powder, baking soda, nutmeg and salt. In a medium bowl, whisk together the eggs, buttermilk and butter. Pour the wet over the dry and stir the works until the batter is smooth and even.

Lightly spray the waffle iron with cooking spray. Spoon enough batter into the center to cover half of the cooking surface, thus leaving lots of room for expansion. Close the lid and cook until the waffles are crisp and golden brown, 5 minutes or so. Keep an eye on the steam: it’ll just about stop when the waffles are ready. If you feel any resistance as you lift the lid, give the waffle another minute. If need be, keep warm in a 200°F (100°C) oven while you repeat with the remaining batter. Serve and share with big dollops of the banana butter!