Savoury Olive and Sun-Dried Tomato Bread

by Amy Snider-Whitson, The Test Kitchen, www.thetk.ca

December 24, 2010

A flavourful alternative to a sweet bread; this tasty light-textured cornbread can be made in a standard loaf pan using the Bake function on your Panasonic Inverter Microwave. Make this loaf up to 1 day ahead and gently reheat using the Warming function before serving. 

1 1/2 cups (375 mL) all-purpose flour

1/2 cup (125 mL) fine cornmeal

2 tbsp (30 mL) brown sugar

2 tsp (10 mL) baking powder

1/2 tsp (2 mL) each dried thyme leaves and salt

3/4 cup (175 mL) warm milk

2 eggs, beaten

1/3 cup (75 mL) finely chopped green olives

1/4 cup (50 mL) each finely chopped sun-dried tomatoes and green onion

1/4 cup (50 mL)  olive oil

Use the Bake function on the microwave to preheat to 350°F (180°C). Grease a 9 x 5-inch (1.5 L) loaf pan and line the bottom with a strip of parchment paper that overhangs the sides slightly.

Stir the flour with the cornmeal, brown sugar, baking powder, thyme and salt. Whisk the milk with the eggs, olives, tomatoes, green onion and olive oil in a separate bowl. Make a well in the dry ingredients; stir in the wet ingredients, just until combined. Scrape the dough into the loaf pan. Spread in an even layer and smooth the top.

Set the Bake time for 35 minutes. Test the loaf; a tester inserted into the centre of the loaf should come out clean. Bake for an additional 5 minutes if needed. Cool for 5 minutes in the pan; transfer to a rack to cool completely. Makes 10 servings.

Tip: To skip the pre-heat cycle if the loaf needs more time to bake, after selecting the Bake function and temperature, simply set the time and press start.

Citrus with Spice Infused Honey

by Amy Snider-Whitson, The Test Kitchen, www.thetk.ca

December 14, 2010

 

 

A refreshing addition to any holiday brunch. Heating the honey and spices in the microwave is a no fuss way to make a lightly spiced infusion to sweeten all kinds of dishes. 

1/2 cup (125 mL) liquid honey

2 cinnamon sticks, about 3-inches (8 cm) each

1 star anise (optional)

1 strip of orange zest

1-inch (2.5 cm) piece fresh gingerroot, thinly sliced

6 assorted citrus fruits such as navel oranges,  grapefruits, tangerines and blood oranges 

1/2 cup (125 mL) pomegranate seeds (optional)

Fresh mint leaves

Place the honey in a medium microwave-safe bowl. Add the cinnamon sticks, orange peel, ginger and star anise (if using). Microwave on P5 (Medium) for 2 minutes; remove from the heat and let stand, covered, for 30 minutes. Strain honey and discard solids.

Meanwhile, to peel the citrus fruit, use a sharp knife to cut both ends off each piece of fruit; run the knife down, following the shape of the fruit, to remove the peel and the white pith. Slice the fruit into rounds, half or quarter if large.

Divide the assorted fruit evenly between eight serving dishes. Drizzle with the infused honey and garnish with mint leaves. Makes about 8 servings. Reserve any additional honey at room temperature for up to 3 days.

Tip: Drizzle the infused honey over pancakes, waffles, plain yogurt, ice cream or other fruit such as melon or berries. Or, use to sweeten tea or coffee instead of sugar.

Festive Egg and Pepper Cups

by Amy Snider-Whitson, The Test Kitchen, www.thetk.ca

December 14, 2010

To simplify your holiday brunch menu, Canadian chef Amy Snider Whitson suggests delicious pepper cups, cooked evenly and quickly using Inverter technology available in Panasonic microwaves. By replacing high-fat pastry with colourful peppers, this quiche-style recipe is as nutritious as it is eye-catching. Serve the peppers with glazed peameal bacon, fresh fruit and warm, whole-grain breads, for an easy, elegant brunch.

4 red peppers, halved lengthwise and seeded
3 cups (750 mL) lightly packed baby arugula leaves
1 cup (250 mL) shredded Asiago cheese, divided
6 large eggs
2/3 cup (150 mL) milk
1/2 cup (125 mL) chopped fresh basil leaves
1/4 cup (50 mL) grated Parmesan cheese
2 each green onions and garlic cloves, minced
3/4 tsp (4 mL) each salt and pepper, divided
Pinch ground nutmeg (optional)
2 tbsp (30 mL) toasted pine nuts (optional)

1. Place the peppers in a large microwave-safe bowl. Add 1/4 cup (50 mL) of water; cover with a heat-proof plate. Microwave, on P10 (High) for 8 to 10 minutes or until fork-tender. Transfer peppers, cut-side-down, to a paper towel-lined plate to drain and cool slightly. Add the arugula to the same bowl; cover and microwave on P10 for 1 minute or until wilted. Blot dry on paper towel.

2. Arrange the peppers, cut-side-up in a lightly greased, 9 x 13-inch (3 L) baking dish. Season evenly with 1/4 tsp (1 mL) each salt and pepper. Divide the arugula and half of the Asiago cheese, equally among the peppers. Whisk the eggs with the milk, basil, Parmesan cheese, green onion, garlic, nutmeg (if using) and remaining salt and pepper. Pour an equal amount of the egg mixture into each pepper.

3. Microwave on P4 (Med-Low) for 15 minutes. Sprinkle each pepper with an equal amount of the remaining Asiago cheese and pine nuts (if using). Microwave on P4 for 3 to 4 minutes or until eggs are set and cheese is melted. Makes 8 servings.

Tips:
• Prepare the peppers, arugula and the egg mixture a day ahead. Simply fill the peppers and start cooking once the guests arrive.
• If your Panasonic Microwave has a Sensor Cook function, it can be used to steam the peppers and arugula by selecting “Fresh Vegetables”.
• For a smaller crowd or a smaller microwave, half the recipe and use an 8-inch (2 L) square, baking dish.

Croquembouche Dessert

by Craig Nazareth, Prepared by Brad Townsend

December 22, 2010

For the Pastry Puffs:
1 ½ cups water
10 tablespoons unsalted butter, cut into pieces
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour
6 large eggs

Preheat the oven to 450 degrees. Bring 1 1/2 cups water, the butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt the butter.
Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly.
Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total).
Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool.

To Assemble:
3 cups sugar
3 tablespoons light corn syrup
Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower.

Make the caramel: Mix the sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don’t stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes.

Medjool Date Bread

by Michael P. Clive

December 21, 2010

Date Bread

 

 This is a one-bowl recipe, and one of the easiest quick breads. It makes a wonderful hostess gift, and you can make several at once to freeze and keep on hand.

1 cup (250 mL) Medjool Dates, pitted and chopped (about 10 dates)

1 tsp (5 mL) baking soda

1 cup (250 mL) boiling water

 1 tbsp (15 mL) butter

1 egg

1 cup (250 mL) granulated sugar

1/8 tsp (0.5 mL) salt

1 tsp (5 mL) vanilla

1 ½ cups (375 mL) all-purpose flour

½ cup (125 mL) walnuts, chopped

Preheat oven to 325°F (160°C). Lightly grease a 9 x 5-inch (2L) loaf pan or line with parchment paper. Place dates in a large bowl, sprinkle with baking soda and cover with water. Set aside to cool.

Add butter, egg, sugar, salt, vanilla and flour to cooled date mixture, beating well. Stir in walnuts and pour into prepared pan.

Bake for one hour or until tester inserted in centre of loaf comes out clean.

Let stand for 10 minutes, remove from pan and cool on a wire rack.

Dreamy Date Pudding Cake

by Michael P. Clive

December 21, 2010

Dreamy Date Pudding Cake

with Caramel Infusion

Serves 6 – 8

Butter and powdered cocoa, to prepare pan

1 cup (250g) Medjool Dates, pitted and chopped (about 10)

1 tsp (5 mL) baking soda

1 ½ cups (375 mL) boiling water

½ cup (125 mL) butter, softened

1 cup (250 mL) brown sugar, packed

1 tsp (5 mL) vanilla extract

2 eggs

1 ¾ cups self-rising flour, sifted

Red glace cherries for garnish (optional)

Caramel sauce

1 cup (250 mL) brown sugar

1 ¼ cups (300 mL) whipping cream

½ tsp (2 mL) vanilla extract

¼ cup (50 mL) butter

Preheat oven to 350°F (180°C). To prepare baking pan, brush the inside of a Bundt pan thoroughly with melted butter. Liberally sprinkle powdered cocoa over butter, then turn upside-down and tap to remove excess cocoa.

In a small bowl, sprinkle baking soda over dates. Add water and set aside for 20 minutes.

In a large bowl, beat butter, sugar and vanilla until creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold in date mixture and flour until well mixed. Batter will be thin.

Spoon mixture into prepared pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Allow to stand for about one minute, then carefully turn onto a plate.

To make the caramel sauce, set a saucepan over medium heat and add sugar, cream, vanilla and butter. Cook, stirring often, until sauce comes to a boil. Reduce heat to medium-low and simmer for 2 more minutes.

While cake is still warm, use a wooden skewer to make holes all over the top of the cake. Pour half of the warm sauce over the warm cake.  Garnish with glace cherries, if desired.

Let stand for 10 minutes before serving. Cut into slices and serve with remaining sauce.

Medjool Date Porcupines

by Michael P. Clive

December 21, 2010

Date Porcupines (we can shape this into a porcupine)

2 eggs

1 tbsp (15 mL) butter, melted

1 tsp (5 mL) vanilla

1 cup (250 g) Medjool dates, pitted and chopped (about 10)

1 cup (250 g) chopped walnuts

¾ cup (175 mL) all-purpose flour

½ tsp (2 mL) salt

1 cup (250 mL) sweetened shredded coconut

Preheat oven to 350°F (180°C) and lightly grease a large baking sheet.

In a large bowl, beat eggs well and add melted butter and vanilla.  Fold in dates and walnuts. Sift flour and salt together and gradually add to date and egg mixture, mixing well.

Form into small balls (about 1 tbsp/15 mL), and roll in coconut. Bake for 12 to 15 minutes, until coconut is beginning to turn golden.

Makes 36 cookies.

Beef Wellington

by Chef Craig, prepared by Chef Brad Townsend.

December 16, 2010

Beef Wellington

Ingredients:

1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus extra for drizzling

1 tablespoon butter

1 shallot, chopped

1/2 pound button mushrooms and stems, cleaned and finely chopped in food processor

Salt and freshly ground black pepper

2 tablespoons dry cooking sherry, 2 splashes

4 tournedos of beef filet mignon, 1-inch thick

8 ounces mousse pate, available in specialty cheese and appetizer cases of larger markets

1 sheet frozen prepared puff pastry, defrosted

1 egg, beaten with a splash of water

Directions:

Preheat oven to 425 degrees F.

Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and saute 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat.

In a nonstick skillet over high heat, sear meat 1 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.

Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally. Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. Roll each piece of dough into a 10 by 6-inch rectangle. On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef. Wrap dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash. For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington. Bake beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, then serve.

Stuffed French Toast

by Craig Nazareth

December 8, 2010

Strawberry-Chocolate Stuffed French Toast

• 3 lrg eggs
• 1 1/4 cups nonfat milk
• 1/2 teaspoon 1/4 cup 2% milk
• 8 slices of whole-wheat sandwich bread, crusts removed
• 1 (8-ounce) container strawberries, hulled and sliced
• 4 teaspoons bittersweet chocolate chips
• 2 teaspoons confectioners’ sugar
• 1/2 tsp vanilla

Place 1 tablespoon of  mixture in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate . Cover each with another piece of bread to make a “sandwich”.

Spray a large nonstick skillet with cooking spray and preheat. Carefully dip each of the “sandwiches” into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and melted. Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners’ sugar.