Maple Apple and Pear Crumble

 

 

This is as simple and delicious as it gets. The perfect easy dessert. A bit of chopped fruit, an easy crumble and some whipped or ice cream…serve hot!!!!

You know you can smell that cinnamon!!!!

 

 

You will need:

• 2 apples – peeled and chopped
• 2 pears – peeled and chopped
• 1/2 lemon zested fine and juiced
• 1/3 cup granulated sugar
• 1/4 cup flour – all purpose
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

*note you can add some additional fruit like blueberries or raspberries or make it all one fruit!

Crumble

• 1/2 cup brown sugar
• 1/2 rolled oats
• 1/4 cup flour – all purpose
• 1/4 tsp cinnamon
• 1 tsp vanilla
• 4 tbsp cold butter – chopped into small cubes
• 1/4 cup – 1/3 cup pure maple syrup

Whipped cream – I take 1 cup whipping cream and add 3 tbsp vanilla sugar and whip until stiff peaks

OR serve with best quality vanilla ice cream

 

Step 1: peel and chop fruit into small dice. Add fruit to a large bowl. Add lemon zest and juice, sugar, flour, cinnamon and salt. Mix well.

 

 

Step 2: pour fruit into a 9×9 pan or small ceramic dish.

 

Step 3: in a small bowl add ingredients for crumble. Add brown sugar, rolled oats, flour cinnamon, vanilla and butter. Use your fingers to massage butter into dry ingredients which will break butter into smaller chunks. This is not a huge amount of crumble if you prefer more I would suggest doubling the crumble portion of this recipe. I like the simple fruit with a modest amount of topping but, if you like more go ahead. Sprinkle crumble over fruit and finally drizzle the maple syrup over the top of the crumble. You can also add more maple syrup if you like.

 

 

Step 4: bake in a 350 degree F oven for 20-30 minutes until fruit is soft and bubbling and the crisp is browned.

 

 

 

Serve hot with sweet whipped cream or vanilla ice cream. The house smells like heaven and the dessert is a classic combination of hot and sweet and the contrast of the cool cream.

 

 

 

 

Pasta e Fagioli – Pasta and Beans

 

Pasta e Fagioli or Pasta and Beans is a simple dish of pasta and beans and can be made dozens of ways. It can be made thick or thin and with or without a bit of leftover beef or pancetta. It is a satisfying dish served with a drizzle of good olive oil, some grated Parmesan cheese and some fresh bread.

 

You will need:

 

• *optional – 1 piece of cooked steak or leftover roast is great here or a few sliced of chopped pancetta
• 1 onion
• 1 carrot
• 1 stalk celery
• 3-4 cloves garlic
• 1 tbsp fresh rosemary
• 2 tbsp fresh basil
• 3 tbsp extra virgin olive oil
• 1/2 tsp salt and 1/4 tsp pepper
• 4 fresh tomatoes or 1 small can diced
• 1 tbsp dried oregano
• 2 x 14 oz. cans of cannellini beans – I can is rinsed and pulsed and the other is rinsed and whole
• 1 bay leaf
• 1 litre chicken or vegetable stock
• 1 1/2 cups ditale or tubetti pasta
• optional : a rind from Parmesan cheese, 5-6 chopped artichokes canned or jarred

 

• serving suggestions: pour on some good extra virgin olive oil, grate some Parmesan cheese, drizzle some aged balsamic vinegar, add some fresh chopped basil or parsley

 

 

 

This is a great place to use a piece of leftover steak/roast or slice of ham/pancetta. If you are planning on using a piece of meat you can cook it separately and once cooked add it to the soup. I have prepared this steak by sprinkling meat with a bit of Italian seasoning, salt and pepper and sauteing it in a pan with olive oil. Once seared I slowly cooked it in some red wine for an hour until it was tender. If you are using some pancetta or ham you can add it to the vegetables and saute.

 

 

Step 1:  in a food processor add your sofrito. Onion, carrot, celery, garlic. Mince until fine.

 

 

Step 2: add fresh rosemary and fresh basil. Mice again.

 

 

Step 3: in a pot add sofrito, good quality extra virgin olive oil, salt and pepper. Cook 5 minutes on medium heat. If you are using some prosciutto or pancetta (un-smoked bacon) saute it at this stage with the vegetables. You can also omit the meat entirely.

 

 

Step 4: add tomatoes and oregano to the food processor (you can use canned if you prefer) and blend until it creates a tomato puree. Remove to a small bowl.

 

 

Step 5: add 1 can of cannellini beans to processor and puree. This will be used as your thickener and the second can is left whole in the soup.

 

 

chop or shred your meat if using.

 

 

Step 6: add meat, tomatoes, and pureed beans. Mix well.

 

 

Step 7: add bay leaf and chicken/vegetable broth and if you have any leftover Parmesan cheese rinds

(I keep them in a bag in the freezer) or some artichokes. Let simmer on medium-low for 30-40 minutes.

 

 

Step 8: add your ditali or tubetti pasta and cook another 15 minutes.

 

 

thinner soup with beef

 

 

thicker version made with a bit of pancetta

 

You can make this soup thick or thinner by adding more or less broth. You can serve with a drizzle of good olive oil or aged balsamic vinegar. Add some fresh chopped basil or a grating of fresh Parmesan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Olive YOU Chocolate Cake

 

This is an easy single layer chocolate cake with yummy for you ingredients like yogurt and olive oil. You don’t need any special skills to simply glaze the top and your sweetheart will love you for making something special to say you care! Happy Valentines Day.

 

 

You will need:

• 1/2 cup hot coffee
• 1/2 cup unsweetened cocoa powder
• 1 tsp real (never artificial!) vanilla
• 1 cup flour – all purpose
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 eggs – room temperature
• 2/3 cup fruity extra virgin olive oil ) or chocolate olive oil!!
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 1/4 cup plain yogurt

Glaze

• 100 grams – chopped good dark chocolate
• 2 1/2 tbsp unsalted butter
• 1 tbsp golden syrup

 

Heat oven to 325 degrees F. Butter and flour a 9 1/2 inch by 2 inch high pan.

 

 

Step 1: in a small bowl add hot coffee and cocoa powder. Mix with a whisk until smooth.

 

 

Step 2: in another small bowl add dry ingredients: flour, baking soda and salt. Whisk to combine.

 

 

Step 3: in a larger bowl add eggs, olive oil (I have used a combination of chocolate olive oil from Lucero Olive Oil – get some online! and a fruity olive oil but you can just use the plain ) sugars and yogurt. Blend with a hand mixer for 3 minutes until thick and glossy.

 

 

 

Step 4: pour egg mix into chocolate mix (or vice versa whatever bowl is bigger!) mix with the hand mixer for 30 seconds – 1 minute.

 

 

Step 5: add dry ingredients and mix on low until just combined. Pour into prepared pan and hit pan on counter to remove any air bubbles. Bake for 45-55 minutes or until a toothpick inserted comes out clean. Let cool 10 minutes then turn out onto a cooling rack. You can flip over with another rack or plate.

 

 

 

Step 6: melt chocolate and butter in a microwave or bowl over hot water and pour warm chocolate over cake. Let stay at room temperature to set or place in fridge. Always let cake come to room temperature before serving for best flavour.

 

 

Nothing says I love you like chocolate!! I LOVE YOU!!!

 

Pork Pot Stickers

 

You can certainly make these with store bought won ton wrappers but, why not try making the dough. It is really easy and tastes so much better. I have made the filling with very lean pork tenderloin that I have chopped up by hand. You can make a simple soy dipping sauce to serve them with.

 

Once made the pot stickers can be frozen or cooked by frying briefly and then steaming in a bit of water. They have a great crunchy, brown bottom and a soft juicy interior. You wont be able to stop eating them!

 

 

You will need:

 

• 300 grams of pork tenderloin – chopped fine
• 1 tsp baking soda
• 1 tbsp corn starch
• 1/4 tsp salt
• 1/4 tsp fresh pepper
• 1 tsp sugar
• 1 tbsp water
• 1 tsp rice wine vinegar
• 2 cloves garlic chopped fine/or crushed
• 1 tbsp finely grated fresh ginger
• 1 spring onion/scallion – chopped fine
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp sesame oil
• 2 tbsp finely chopped bok choy or spinach

Dough

• 1 1/2 cups flour – all purpose
• generous pinch of salt
• 220 ml of boiling water

 

Dipping sauce

• 1 tsp sesame oil
• 1/3 cup soy sauce
• 1-2 tbsp chili oil
• pinch of sugar

 

 

Step 1: slice the cleaned tenderloin (you only need a small one) and then chop into smaller pieces. You can use two knives to almost mince the tender meat by hand.

 

 

Step 2: add all your flavourings to the tenderloin in a small bowl. Add: baking soda, corn starch, salt, pepper, sugar, water, rice wine vinegar, garlic, ginger, spring onion, soy sauce, Worcestershire, sesame oil and either finely sliced baby bok choy or baby spinach. Stir and set aside.

 

 

Step 3: in a large bowl add flour, salt and boiling water. Start by stirring ingredients in the bowl then turn out onto the counter. Knead the dough 5 minutes until soft and smooth. If you need a bit more flour you can add it. Wrap in plastic and let sit in fridge 30 minutes.

 

 

Step 5: divide ball in half and work one half at a time. Leave the other half wrapped in the plastic to avoid the dough from drying out. Take the half and roll into a log. Cut the dough into half and keep diving each piece in half until you have 16 balls. With a rolling pin and flour to prevent sticking try to create roundish pot stickers (they don’t have to be perfect but, aim for a round)

 

 

 

Step 6: take a teaspoon or so of filling (this one probably needs a bit more filling) place on the piece of dough held in your hand and flatten the meat with the spoon slightly.

 

 

Pinch the centre to hold it in place.

 

 

then going from centre to each edge, make small folds and pinch to close. The folds are made only on one side of the dough.

 

 

then seal the other side starting from the centre, again folding until you reach the edge. You should now have a cute little sealed dumpling. This dough is nice and soft and does not require water to seal it. You should get a dumpling that forms a fat half moon shape with a flat bottom so it will stand up.

Repeat 35 more times until you are done.

 

 

Place finished dumplings on a generously floured sheet pan and do not let them touch each other to avoid sticking. I like to freeze them on the pan for at least 15 minutes even if I am going to cook them right away. If you want to save them for another day. Once they are frozen remove them from the sheet pan and place into a Ziploc bag.

 

 

Step 7: heat a large pan (one that has a lid) with a bit of oil and place the pot stickers in the pan. Cook until the bottom gets browned. Once browned add about 1/4 – 1/3 cup of water to pan and cover. Cook until water evaporates and you can hear them sizzle again.

 

 

 

 

Serve with a simple dipping sauce and enjoy hot!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Balsamic Chicken and Winter Vegetable Stew

 

This is a deeply flavoured chicken stew with the warm flavours of sundried tomatoes and rich balsamic vinegar cooked with hearty, beautiful winter vegetables. I feel better about the long, cold winter after eating a bowl of this along with a heel of crusty bread and a glass of wine.

 

 

You will need:

• 8 boneless/skinless chicken thighs – excess fat removed
• 2 tbsp extra virgin olive oil
• 3 cloves garlic – finely minced
• 1 tbsp fresh chili or hot pickled peppers in a jar
• 1 tbsp Italian Seasoning
• 1 tbsp fresh chopped rosemary
• 6 sundried tomatoes – chopped finely = 1/4 cup
• 1 small onion – chopped
• 2 tbsp extra virgin olive oil
• 1 tsp salt and pepper (each)
• 2 tbsp balsamic vinegar
• 1/2 cup white wine
• 2 heaped tbsp flour
• 3 cups chicken broth/ or water

Your favourite Vegetables – washed and chopped into pieces that easily fit on a spoon.

• a couple of handfuls of each vegetables – I used:
• 1/2 cauliflower = chopped into bite sized pieces
• 3-4 carrots – chopped
• 1 small celery root – chopped
• 1 small turnip – chopped
• 1 small sweet potato – chopped
• 5-6 mushrooms – quartered

 

 

Gather all your ingredients.

 

 

Step 1: in a medium sized bowl add cleaned chicken thighs, olive oil, garlic, hot chilies/peppers (I used a hot pickled pepper product from Italy but, you can use a fresh chili), Italian seasoning and fresh rosemary. Stir and let sit (covered) in fridge for 1-2 hours.

 

 

Step 2: in a large pan add onions, olive oil and a generous sprinkle of salt and pepper. Cook 5 minutes to just start the onions to release their water and start to brown around the edges.

 

 

Step 3: add chicken and let cook 15 minutes to cook out most of the water and to just start to brown the meat.

 

 

Step 4: add balsamic vinegar and cook 5 minutes. This should almost evaporate the vinegar.

 

Step 5: add white wine and cook another 10 minutes until wine is concentrated.

 

 

Step 6: add flour and stir. Cook 2-3 minutes.

 

 

Step 7: add broth or water and sundried tomatoes. Turn down heat to medium/low for gently simmer for 30 minutes until meat is tender.

 

 

 

Step 8: remove chicken and once cooled slightly shred into smaller pieces (I always remove any fatty bits here)

 

 

Step 9: add all chopped vegetables (look at those pretty carrots!) and chicken back to pot and cook 20 minutes until all vegetables are tender. If you need to add a bit more liquid to thin out feel free to make this the consistency you like in a soup or stew. I have also added a bit more fresh chopped rosemary.

 

 

Serve big steaming bowls of soup with a drizzle of your best extra virgin olive oil and some chopped spring onions or a bit of fresh spinach or even shreds of baby bok choy.

 

Don’t forget the crusty bread and glasses of wine!

 

 

 

 

 

 

Grilled Chicken with Mango Salsa Sandwich

 

This is simple sandwich perfect for a lunch or light supper. Get some fresh rolls and make a delicious salsa and you are almost there.

 

You will need:

 

• 2 boneless/skinless chicken breasts
• 2 soft rolls
• 2 tbsp Worcestershire sauce
• 1/4 cup soy sauce
• 2 cloves garlic – chopped fine
• 1 tsp rice wine vinegar
• 1 tbsp freshly grated ginger
• 2 tbsp honey
• 1 mango peel and chopped into small dice
• 1 tomato – chopped into finely diced
• 1 ripe avocado – chopped into small dice
• 1/2 jalapeno – seeds removed and chopped very fine
• 1 clove garlic – crushed
• 1 tbsp chopped cilantro
• 1/2 lime – squeezed
• 1 tbsp extra virgin olive oil
• salt and pepper

 

 

 

Step 1: butterfly open chicken breasts or slice in half to make smaller portions and then pound gently to flatten and make them an even thickness for quick grilling.

 

 

Step 2: make sauce in a small bowl by adding Worcestershire, soy, garlic, rice wine vinegar, ginger and honey. Stir and pour over chicken. You can cover and leave in the fridge for an hour or two to marinate.

 

 

Step 3: chop mango, tomato, onion and avocado. I slice the avocado into small dice right in the skin then scoop out with a spoon.

 

 

Step 4: add jalapeno, garlic, cilantro, lime, olive oil, salt and pepper. Taste and adjust if necessary.

 

 

Step 5: grill your chicken a few minutes on each side and place chicken and salsa on a fresh soft roll. It is like a teriyaki chicken mixed with a Caribbean salsa.

 

 

 

 

 

 

 

 

 

Palm Springs and Las Vegas

 

 

Palm Springs, Palm Desert and Indian Wells are all great places for a beautiful relaxing time in the gorgeous State of California. I have been there many times and it is always so nice to be back. I love the quiet laid back feel and of course there are lots of wonderful places to eat and discover. Las Vegas after Palm Springs just kicks everything up a notch. Fun, glamour and excitement are all in order and again great places to eat and discover are on every block.

 

 

I love any place that has street names after Frank Sinatra, Glen Ford, Bing Crosby, Gene Autry, Bob Hope and Dinah Shore.

 

 

The Renaissances Esmeralda Resort and Spa in Indian Wells is a nice place for a few days of relaxing by the pool and they had some great food at The Cava Restaurant.

 

 

 

 

I loved the Arnold Palmer which was a combination of sweetened iced tea and lemonade. It was refreshing and perfect with my lunch.

 

 

The enormous seared Ahi Salad was so good I had to have two days in a row. Mixed greens, green onion, carrots, edamame, wonton crsips all tossed in a soy ginger wasabi vinaigrette. A friend of ours had the BLTC -Bacon, Lettuce, Tomato and jumbo lump Crab salad two days in a row because it was also exceptional.

 

 

Jensen`s Foods in Palm Springs and Palm Dessert were such beautiful markets I had to stop and take pictures. I even discovered something new… Brown Tomatoes!!!

 

 

A four hour drive and we were in the heart of the Las Vegas strip. Vegas is such a great place for a weekend visit and since it is just a 2 and a half hour flight for me an easy mini vacation anytime.

 

 

There are so many good hotels and we have stayed in many. This was the first time we stayed at the Aria and I have to say the hotel was wonderful. The rooms are very modern and comfortable and come with all the latest technologies. It is a smart room so when you open the door the lights all come on and the curtains open to show you the spectacular view out the window. Cool!

 

There are many restaurant choices in the Aria and we enjoyed Julian Serrano – Tapas Restaurant.

 

They serve a big selection of traditional and modern Spanish tapas like the Serrano and Pata Negra hams, ceviches,

 

 

or the tortilla de patata – potato omelet.

 

 

You simply must go to the Jean Philippe Patisserie in the Aria and also the Bellagio hotels for something sweet and spectacular!

 

 

 

spectacular desserts

 

 

pastries

 

 

gelato

 

 

and lots of things to take home with you.

 

 

so hard to choose!! but wow worth every calorie.

 

 

and if you want to have a raspberry donut this is the one to have!! made with lots of real raspberry.

 

 

now that is a chocolate fountain at the Bellagio Jean Phillippe location!!! it starts above your head and pours all the way down to the floor!!

 

 

The I love Burgers restaurant in the Venetian Hotel was great! I love a well made burger and these did not disappoint. They were perfectly cooked and topped. All there burgers are grass fed Angus Beef. This was the Bar-B-Q burger with bacon and onion strips. We had sweet potato fries with a sprinkle of cinnamon and brown sugar on them and some garlic Parmesan fries. SOooooooo Delish!

 

 

We also had the Wagyu Beef burger (aka Kobe Beef) truffle cheese, garlic and onion marmalade and served with a port demi dip. Very good and when you taste both burgers side by side you can absolutely taste a difference. Both are exceptional!!!

 

Now….back to real life again!