Posted on February 22nd, 2012 by ANNA
Chicken and apples spiced with the heat of jalapeno, offset by the creaminess of white cheddar, all wrapped up in a crispy parcel. The combination of flavours and texture in this recipe create a divine combination. From “Peace” issue 13.
r
Dough
31⁄2 cups all-purpose flour
1 teaspoon coarse salt
1 tablespoon sugar
3⁄4 cup shortening, chilled and cubed
3⁄4 cup unsalted butter, chilled and cubed
1⁄2 cup ice water
Place flour, salt, and sugar in food processor and pulse to combine. Add shortening and butter, and pulse until mixture resembles coarse meal. With machine running, add ice water, drop by drop, until dough comes together. Divide into two balls. Press balls into flat rounds; wrap and chill at least 2 hours.
Filling
1 tablespoon unsalted butter
1⁄2 cup chopped red onion
2 cloves garlic, minced
1 Granny Smith apple, peeled and cut into 1⁄4 -inch pieces
2 (5-ounce) cooked boneless, skinless chicken breasts, shredded
1 cup shredded sharp white Cheddar cheese
1⁄4 cup chopped fresh cilantro
1 jalapeno chili, seeded and minced
Coarse salt and freshly ground pepper, to taste
1 egg beaten with 1 tablespoon milk, for egg wash
Sour cream, to serve
Heat butter in a large skillet over medium heat. Add onions and garlic, and cook until soft, 3 to 5 minutes. Add apples and cook 2 minutes longer. Remove from heat. Mix in chicken, cheese, cilantro, and jalapeno chili. Season with salt and pepper; set aside.
To assemble
Place 1 pastry ball onto lightly floured surface; roll to 1/8-inch thickness. Using a 3-inch round cookie cutter, cut into circles. Place onto parchment-lined baking sheet and chill 30 minutes.
Preheat oven to 350°F.
Place 1 teaspoon filling in the centre of each circle; fold circles in half. Pinch edges with fork dipped in flour to seal. Brush tops with egg wash. Bake 15 to 20 minutes, or until golden. Transfer to cooling rack. Store in airtight container in freezer up to one month.
To serve, preheat oven to 350°F. Place frozen empanadas on parchment-lined baking sheet; bake until heated through, 12 to 15 minutes. Serve with sour cream.
Makes 36 to 48 empanadas.
r
Posted on February 21st, 2012 by ANNA
Make this take-out classic at home tonight, fresh ingredients make all the difference. From “Grateful” issue 14.
r
1 (6-ounce) package fresh thick egg noodles
1⁄3 cup canola oil
1 cup chopped red onion
5 cloves garlic, minced
2 tablespoons minced fresh ginger
2 cups cremini mushrooms, quartered
1⁄3 cup hoisin sauce
2 tablespoons oyster sauce
1 teaspoon sugar
1⁄4 cup fresh bean sprouts
2 shallots, thinly sliced, patted dry, deep fried 5 seconds
Bring a medium saucepan of water to a boil. Add noodles and cook 3 to 5 minutes. Drain and rinse under cold water. Toss with 1 tablespoon oil; set aside.
Heat remaining oil in wok over medium-high heat, add noodles and arrange to form a large, slightly flattened cake. Let noodles fry for about 10 minutes, until bottom side is browned and crisp; turn over and fry other side for 5 minutes. Remove to large serving platter.
In same wok over medium-high heat, add onion and cook 3 to 4 minutes, or until soft. Add garlic and ginger, and cook 1 to 2 minutes. Add mushrooms and cook 3 to 5 minutes. Add hoisin sauce, oyster sauce, and sugar; cook 2 minutes. Pour over noodles and top with bean sprouts and fried shallots.
Serves 4 to 6 people.
Posted on February 20th, 2012 by ANNA
Wintertime in Winnipeg means Festival du Voyageur! Join in the celebration this weekend with a French Canadian classic. From “Unforgettable” issue 8.
r
Butter to sauté
1 onion, chopped
2 cloves garlic, minced
11⁄2 pounds ground pork
1 tablespoon summer savory, finely minced
2 tablespoons thyme, finely minced
1⁄4 teaspoon ground allspice
1 teaspoon coarse salt
1⁄2 teaspoon cracked black pepper
3⁄4 cup chicken broth
3 tablespoons all-purpose flour
11⁄2 cups all-purpose flour
11⁄2 teaspoons baking powder
1 teaspoon salt
3 tablespoons shortening, chilled, cubed
2 tablespoons butter, chilled, cubed
1⁄2 cup plus 1 tablespoon whole milk
Melt butter in a heavy skillet over medium heat and sauté onion and garlic about 4 minutes. Add pork, herbs, spices, salt, pepper, and chicken broth, stirring constantly and breaking up lumps until pork loses its pink colour. Cover and reduce heat to a simmer for about 10 minutes; sprinkle with 3 tablespoons flour and cook until juices thicken, about 4 minutes. Remove from heat, set aside, and allow to cool completely.
Make pastry: Preheat oven to 425°F. In a mixing bowl or food processor, mix together 1½ cups flour, baking powder, and salt; blend in shortening and butter with pastry blender or pulse until mixture resembles coarse meal. Add 1⁄2 cup milk and stir with fork or pulse a few times, until dough comes together; transfer to lightly floured surface and gently knead, 10 or 12 times. Cut dough into 2 parts, one slightly larger than the other. Roll the larger piece into a 13-inch sheet and the smaller sheet into an 11-inch sheet, flouring just to keep pastry from sticking. Fit larger sheet into a 9-inch pie plate and spoon cooled filling into shell; cover with smaller sheet, overlapping the edge; crimp together. Cut slits in the top and brush with remaining 1 tablespoon milk. Bake 30 minutes, or until golden. Allow to rest 10 minutes before cutting and serving.
Makes 8 servings.
Posted on February 19th, 2012 by ANNA
A family favourite, made from scratch. Serve this with a salad for dinner this weekend. From “Style+Purpose” issue 3.
r
Tomato Sauce
½ cup extra virgin olive oil
1 can (28 fluid ounces) diced tomatoes
½ red onion, finely chopped
1 teaspoon coarse salt
Fresh basil leaves, torn apart
Pour olive oil into a large pot over medium heat and sauté onions for about 10 minutes, or until slightly golden. Add tomatoes, salt, and basil leaves. Bring to a boil, then reduce to a simmer for about 40 minutes, stirring occasionally. Sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.
Chicken
4 chicken breasts, skinless and boneless
1 cup all-purpose flour
2 eggs
2 tablespoons water
1 cup breadcrumbs
Salt and pepper to taste
½ cup extra virgin olive oil
1 cup mozzarella cheese, grated
Parmesan cheese shavings (use a well-aged Parmesan, such as Reggiano)
Place each breast separately into a plastic bag and pound with a meat hammer until slightly flattened. Be careful not to over-pound, as chicken will fall apart. Bread the chicken by placing flour on one dinner plate, eggs and water (slightly beaten) on another, crumbs, salt, and pepper on a third. Dredge each piece of chicken first in flour, then in the egg mixture, then in breadcrumbs.
Pour olive oil into a deep frying pan or skillet and over medium heat sauté each breast for 3 minutes on each side. Do not overload the skillet; sauté only 2 breasts at a time if space permits. Remove chicken and drain on paper towel; set aside.
Preheat oven to 350°F. Line the bottom of a large glass baking dish with chicken, top with tomato sauce, and finish with mozzarella cheese sprinkled over the entire dish. Bake for about 20 minutes, or until cheese is bubbly and golden. Serve each chicken breast with a generous shaving of well-aged Parmesan cheese.
Serves 4 people.
Posted on February 18th, 2012 by ANNA
Heading for a workout or a yoga class this weekend? Dress up your water with these infusions or create your own combination. From “Joy” issue 4.
r
Green apple, ginger and mint
Place slices of green apple, ginger and fresh mint leaves in a large glass jug and top with fresh water. Allow the flavors to infuse into the water for at least an hour in the fridge prior to serving. Top with ice and serve.
Lemon and lime
Place long slices of lemon and lime zest, and the juice of 1 lemon and 1 lime into a large glass jug and top with fresh water. Allow the flavors to infuse into the water for at least an hour in the fridge prior to serving. Top with ice and serve.
Mixed berry
Place a selection of raspberries, sliced strawberries, blueberries and blackberries into a large glass jug and top with fresh water. Allow the flavors to infuse into the water for at least an hour in the fridge prior to serving. Top with ice and serve.
