Risotto with Balsamic Roasted Tomatoes

Risotto with Balsamic Roasted Tomatoes

3.5 c. chicken stock, heated

1 tsp olive oil

2 shallots, minced

2/3 c. arborio rice

1 Tbs butter

1 Tbs freshly grated parmesan cheese

Salt & pepper to taste

Lemon zest & juice (fresh!)

 

6 roasted tomatoes with reserved liquid from cooking.

 

Handful of arugula

Fresh basil

 

Heat a large deep skillet on medium heat. Add oil and once heated add shallots. Cook without browning until translucent, 8-10 minutes. Add Arborio rice and stir to coat with remaining oil.

 

Begin by placing ¼ c. of stock (which is warm) to the rice. Stir until liquid is almost all evaporated (never let it get too dry). Continue this, adding ¼ c. of stock at a time until rice is creamy but still al dante. This took me about 18 minutes and I did not end up using all the stock.

 

Once the last bit of stock has evaporated, add butter and cheese, stir to combine and season with salt pepper, some lemon zest, and a small amount of lemon juice.

Dress arugula and basil with some of the dressing in the bottom of the tomato pan and a small additional amount of good quality extra virgin olive oil.

 

Spoon risotto into two bowls, creating a small well in the middle. Place 3 roasted tomatoes in the centre and top with dressed arugula/basil mixture. Top with a small amount of pepper and a spoonful of the dressing from the tomato pan.

 

Enjoy!

 

Roasted Tomatoes

 

6 (around 1” round) vine tomatoes

2 Tbs olive oil

1 Tbs balsamic vinegar

1 spring thyme

1 garlic clove, minced

Salt and pepper to taste

 

Begin by preheating the oven to 325 degrees. In a small bowl mix oil, vinegar, thyme, and garlic. Place tomatoes in oven proof dish, season with salt & pepper and then top with mixture from bowl. Roast for about 45 minutes until skin has split and tomatoes are roasted. Serve warm.

Heirloom Tomato Salad

This looks so pretty on a plate I thought I would share.. Not much to it but you don’t need complicated if you have really good tomatoes.

Heirloom Tomato Salad

5 heirloom tomatoes (a mixture of sized and colours)

1 large ball fresh buffalo mozzarella

5 basil leaves, chiffonade

2 Tbs capers

2 Tbs good quality balsamic vinager

2 Tbs good quality extra virgin olive oil

Salt to taste

Slice tomatoes in ¼ inch slices, and spread out on a large platter and season with salt. Thinly slice cheese and top tomatoes. Sprinkle basil and capers over top and pour vinegar and olive oil ontop of everything. Let sit for atleast 20 minutes at room temperature.

A Secret Family Recipe – Slow Cooked, Pull Apart, Beef Brisket

I am lucky to say I 26 years old and I still have all my grandparents and a great grandmother that recently celebrated her 100 birthday. This is a woman who attributes her long healthy life to vodka, chocolate, and family. Family is very important to her, and that was apparent growing up when we would all cram into her far too hot, somewhat to small dining room to enjoy family dinners she had slaved over for days. This was passed down to both my grandma who still hosts us at her house, and my parents… and now to me.

Well on Sunday night, because my Dad was away doing the Ride to Conquer Cancer, I spent Father’s Day with Justin’s family. I was completely torn what to make, so I thought back to what I had at my family dinners and one dish kept popping into my head from my childhood… Beef Brisket… slow cooked in a mixture of spices and sauces until it was so tender and flavourful you didn’t even require a knife. I got ahold of my grandma and got her recipe, which I grew up with… and went on the hunt for a brisket. Below is the recipe… well sort of. It has been made so often over the years, that it’s all eyeballed.. there aren’t exactly measurements.. so I am doing my best to give you them.

The BEST beef brisket (courtesy of my grandma Lillian!)

Serves 10

6 lb beef brisket, trimmed of fat

Garlic powder

Salt & pepper

3 onions, sliced thin

¾ jar chilli sauce

2 Tbs dijon mustard

2 Tbs Worcestershire sauce

2 Tbs brown sugar

1 Tbs soy sauce

2 cups. Beef stock

¼ c. Sherry

1 Tbs butter

Ok so here we go..

Grab your brisket and season generously with garlic powder, salt, & pepper and let sit over night (I actually didn’t do this the first time, but if you have time do it.)

Before cooking, take the time to slowly caramelize 2 of the sliced onions. (I find if you add a small amount of water and brown sugar this helps with the process).

Combine chilli sauce, mustard, Worcestershire sauce, brown sugar, and soy sauce in a bowl.

In a roasting pan, just large enough for the meat, cover the bottom with one of the onions that has been thinly sliced. Put the meat on top (if there is any leftover fat, have that side facing up). Cover with caramelized onions. And then pour sauce over top. Cover with foil and put in a preheated 325 degree oven.

Cook for 90 minutes, then remove foil and continue to cook until you can insert a fork into the middle and the meat pulls apart (approximately 3-3.5 hours for a 6 lb piece of meat. Brisket will take approximately 30-40 minutes per pound.

Remove from oven and slice brisket in ¼” slices, against the grain (this is important!). Pour ½ of sauce into a small pot and discard (or save) the rest.

Here is where I am not sure. Start by adding 1 cup of beef broth and the sherry to the sauce in the pot. Stir and taste.. add more stock, sherry, brisket sauce, salt or pepper, until you achieve a good flavoured gravy.

Put sliced brisket back in pan and top with sauce mixture from pot. Top with Butter that has been cut into small chunks. Here you can either let cool and refrigerate (It is always better the next day) or return to the oven for 45 minutes to cook again in the sauce.

Serve this with potatoes or gnocchi mixed with butter and caramelized onions.

This is one of my favourite  recipes I hope you enjoy it too.

Fish Fillets with Zucchini, Tomatoes, & Wine

So I have been slacking… In my over eagerness about moving in I stocked my freezer.. and my stocked I mean CRAMED FULL. Well I have been working my way through it all, trying to finish everything.. so really I have had alot of quick meals thrown together with what I had lying around. We still ate well but nothing that really needs a long drawn out recipe or explanation for (pierogi, a tomato tart, a couple salads, steak & prawns – courtesy of Justin, etc….)

Well.. then my new Bon Appétit came and I found a recipe for a baked fish which looked so good, I decided to forgo another freezer meal and went and picked up some fresh fish. This was a simple and light meal with so much flavour. Served it with potatoes & salad… definitely going to make this again.

Fish Fillets with Zucchini, Tomatoes, & Wine (courtesy of Bon Appetit)

Serves 2

• 1 cup very thinly sliced zucchini
• ¼ cup thinly sliced white onion
• 2 Tbs thinly sliced fresh basil, divided, plus an extra 2 Tbs basil leaves
• 10 cherry tomatoes, cut in halves
• 2 Tbs white wine
• 2 Tbs extra-virgin olive oil, divided
• Kosher salt, freshly ground pepper
• 2   6-ounce skinless white flaky fish fillets.. I used Sole but you could probably use most white fish.

Begin by placing 2 pieces of parchment paper (14” x 12”) on your work surface. Fold paper in half, then unfold so you have created a crease. Layer the zucchini on one half of each piece of parchment. Follow by placing first the onions then basil on top of the zucchini. Now, place fish on top of the zucchini, onion, and season with salt & pepper. Scatter tomato halves around fish and top with 1 Tbs wine and 1 Tbs of oil (to each package).

Fold parchment in half and crimp all edges (I like to start at one side and roll paper moving continuously around the edges until the packet is closed. The point being you want a good seal so the fish and vegetables can steam within the package. Let the package stand for 15 minutes to briefly marinade.

Place packets on a baking sheet and put into a preheated 400 degree oven. Bake until fish is just cooked through (test with a toothpick), about 10 minutes. Cut open packages and if you want put under broiler for 1 more minute to slightly brown fish.

Garnish with extra basil leaves and serve!

Pasta al Pomodoro with Grilled Garlic Shrimp

This doesn’t need a big introduction. Pasta, Garlic, Basil, Butter, Prawns.. Kind of a no brainer.

Pasta al Pomodoro with Grilled Garlic Shrimp

¼ c. olive oil

½ medium white onion, minced finely

4 garlic cloves, minced

1 large pinch crushed pepper flakes

1 28-ounce can san marzano whole tomatoes, pureed

Salt

3 basil springs

12 oz. Spaghetti

2 Tbs butter

¼ c. Freshly grated parmesan cheese

1 recipe grilled garlic shrimp

In a large skillet, heat to medium heat, and add olive oil. Once heated, and onion and cook until translucent, then add garlic and chilli flakes and cook for 1 minute. Add pureed tomatoes and cook for 30 minutes to meld flavours.

While sauce cooks, bring a large pot of salted water to a boil and cook pasta 2 minutes less than the required cook time, thn add directly into sauce, add basil, butter, and cheese and stir until pasta is cooked and sauce sticks to the pasta. Taste and season with salt.

Top with grilled prawns and extra cheese.

Grilled Garlic Shrimp

¼ c. finely minced garlic

2 Tbs Olive Oil

1 Tbs beer

Pinch of crushed red pepper flakes

Salt and Pepper

Lemon

16 Large Shrimp

In a large bowl (or ziplock bag) combine garlic, oil, beer, red pepper flakes, and shrimp. Let marinade for 4 hours (up to overnight).

Remove shrimp from marinade and season with salt & pepper.

Prepare grill and once heated to medium high heat brush with oil (I prefer to use grape seed oil). Place shrimp on grill (use skewers if your shrimp are smaller), and grill for 3 to 4 minutes on each side until just cooked through.

Remove from grill, sprinkle with fresh lemon juice and serve.