Irish Cheddar and Chive Scones

 

For a subtle onion flavour then these savoury cheesy scones are a must. Fresh chives and herbs nestle in a light herbaceous buttery texture which invoke subtle hints of spring. Ideal anytime, on their own with a cup of tea and most appropriate on St. Patrick's Day when paired with a hearty Irish Stew.    

Irish Cheddar and Chive Scones

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2 1/2 cups all purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1/3 cup chopped fresh chives

1 teaspoon dried dill

1 teaspoon dried summer savoury, optional

1/2 cup (1 stick) cold unsalted butter

1 cup shredded Irish cheddar cheese

3/4 cup buttermilk

1 egg, slightly beaten

extra buttermilk, for brushing the tops

Preheat the oven to 400ºF (200ºC). Line a baking tray with baking parchment. Set aside.

In a large bowl whisk together the flour, baking powder, salt, fresh chives, dill and summer savoury, if using. Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter, fork or clean hands, mash the butter into flour mixture until a crumbly mixture forms. Add the shredded cheese and using a wooden spoon stir to combine.

Add the buttermilk and egg and stir together until a soft dough has formed. You may use your hands to do this. If you notice that the dough seems a little dry, add more buttermilk 1 tablespoon at a time. You want the dough moist enough to hold its shape and form. Knead the dough a few times, in the bowl, catching any loose bits, then place on a lightly floured surface and shape into an 8 inch circle and that's about 1 1/2 inches thick. Make 4 cuts into the dough, forming 8 wedges. Transfer wedges to prepared baking tray and space each about 2 inches apart. 

Brush the tops with extra buttermilk and place a full chive on each. Bake for 20 to 25 minutes or until the scones are lightly golden brown and set, a toothpick inserted into the centre should come out clean. Serve warm with butter.

Notes: if you cannot find an Irish cheddar cheese the use strong vintage cheddar cheese. You can replace the chives with about 1/2 cup of chopped green onions, if you wish, for more onion flavour.  

Savoury Bread Pudding

 

One pan dinners are pure bliss. Part of that joy, often means less prep and just a wee bit of cleanup. A flavourful and exquisite meal can be made by using a few basic kitchen staples such as eggs, butter, milk/cream, cheese and bread. A savoury bread pudding has all the comfort and spongy eggy goodness you would expect from such a substantial stodgy dish.

Savoury Bread Pudding

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3 - 4 tablespoon olive oil

1 medium onion, chopped

4 cloves of garlic, minced

1 package of chopped frozen spinach, thawed and drained

4 - 6 cups cubed bread

2 tablespoons herbs de Provence

1 cup shredded or crumbled cheese

6 eggs

1 cup heavy cream

1 1/2 cups 2% milk

1/4 teaspoon sweet smoked paprika

salt and pepper to taste

cherry tomatoes

extra cheese 

Preheat oven to 375ºF (190ºC).

Heat olive oil in a large frying pan and cook the onion, garlic and spinach until onion is just soft. Add the herbs de Provence to the oily vegetable mixture and toss to coat.

Toss the bread cubes in the olive oil, onion, garlic, spinach and herb mixture as best you can, not every piece needs to be coated. Place in a well oiled deep sided 9 x 13 inch rectangle baking dish. Toss with half of the cheese. 

Beat together the eggs, cream and milk. Add the paprika and a dash of salt and pepper and whisk together. Pour over the bread in the baking dish. Randomly place cherry tomatoes on top and sprinkle with the remaining cheese.

Bake for about an hour, or until browned and the cheese has melted, a knife inserted into the centre should come out clean. Place fresh springs of rosemary on top before serving. Serve with a side of lightly steamed green beans. 

Notes: Fresh spinach can be used instead of frozen spinach. 

Food Photo of the Day ~ Dill Pickle Poutine

 

Poutine is another favourite of ours that has more to do with the prep than cooking. I know I am not the first person to put chopped dill pickles on poutine in fact there is a poutinerie that has done so however at times when offered and visited, they have been sold out. So I decided to try a more modest approach, my version at home. I didn't fry the dill pickles, perhaps next time. They were quartered and roughly chopped and were an instant hit. Adding a fresh tangy sharp flavour to the savoury sautéed bacon and mushrooms, salty stretchy curds, pool of traditional seasoned gravy and slices of green onion, which I forgot and put on after the photo was taken. Very scrumptious for a unique blend of flavours with an added zing.     

Food Photo of the Day ~ Nachos

 

You can never have too many nachos during the warmer months as they make for a casual and relaxed dinner, if you mind the elbows. Loaded with seasoned beef and bean crumble, fresh diced tomatoes, chopped green onions, slices of black olives, fresh peppers from our garden, loads of cheese and doused with red taco sauce; these were served with sour cream, guacamole, and a tangy spicy salsa. Minimal effort, just some leisurely chopping, dicing and shredding, with a maximum piquant flavour making this one of our most inviting dinners to share.   

Upside Down Omelette

 

This is what happens when you watch a few food videos and decide to try one. I can't remember where I saw it or who posted it however the premise is to cook an omelette and a tortilla together. Creating one spherical edible delight that can be rolled or cut into pieces. I don't recall what the name for this was or even if there was a name at all so I decided to call it an upside down omelette for now.  

Crack two large eggs into a bowl and whisk together with 2 tablespoons of milk and salt and pepper. Heat a nonstick frypan over medium high heat, add the eggs and when the eggs start to get bubbly and just about cooked through sprinkle with cheese and place a tortilla on top, gently press the tortilla down and let the cheese melt to secure the tortilla in place, then place a plate on top, remove from the heat and very carefully lift the pan, while holding the plate in place, you may need a pot holder as the plate will be warm and turn the frypan upside, carefully release the frypan. With the egg side right side up on the plate gently shift it back into the frypan with the tortilla side down, place the frypan back over the heat, allowing the tortilla, that's now on the bottom, to get nice and crispy golden brown. Once golden brown transfer to a plate and roll it up like a wrap or cut into triangle slices. I did add some thinly sliced red peppers and sprinkle more cheese on top before removing from the frypan and slathered on some barbeque sauce once removed and on a plate. Of course you can sprinkle some veggies, bacon or meat on top of the eggs as they cook and try different cheeses or sauces. Call it what you will... this was a straightforward and satisfying lunch that was worth the effort. 

  

Food Photo of the Day ~ Baked Cheese Tortellini

 

Baked tortellini is always on heavy rotation in our house during the darker half of the year. I am not surprised, who can resist tortellini nestled in a thick and rich herbed tomato sauce and topped with loads of stringy melted cheese. It's a culinary comfort that is so fulfilling and a pleasure to make. 

Cook the tortellini according to package directions. Add tomato sauce, homemade or readymade, to the cooked tortellini and gently toss to coat. Place sauced tortellini in a oven proof baking dish, mine was 9x 13 inches. Top with shredded mozzarella and Parmesan cheese and bake in a preheated 350ºF (180ºC) oven for 10 to 15 minutes. Until cheese is melt and the sauce is bubbling. Turn the oven off and switch to broil and broil on high for a few minutes until the cheese is nicely golden brown and slightly crisp. Serve sprinkled with parsley.       

French Bread Pizza

I remember having frozen French bread pizza many years ago and although quite novel and under the radar at the time, after making this recipe it doesn't seem to be that way. This was an instant hit in our house and one that definitely will be repeated. Unlike the former lacklustre store bought French bread pizza, this is a glorified garlic toast brimming with the familiar and classic flavours, slathered with garlic and cheesy goodness, it's an absolute joy to create such deliciousness with minimal effort. You can change or add whatever toppings you wish. I used a leftover meat pasta I made to replace the pizza sauce and the recipe can easily be doubled as you can see. So not only a breeze to make but also easy to devour and share. 

French Bread Pizza

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1 loaves French Bread 

4 tablespoons (1/4 cup) unsalted butter, melted

3 cloves of garlic, minced

1 teaspoon dried thyme

2 cups pizza sauce

2 1/2 cups shredded mozzarella cheese 

slices of fresh mushrooms, peppers, onions, pineapple

slices of pepperoni, chicken, ham or salami, optional

fresh basil leaves 

Preheat oven to 400ºF (200ºC). Line a large baking tray with baking parchment paper. 

Slice the French loaf in half lengthwise. Mix the melted butter, minced garlic and dried thyme together and brush all over the cut side of the bread. Bake for 10 minutes in the preheated oven to lightly toast. 

Remove from oven and spread the pizza sauce on top and sprinkle lightly with mozzarella cheese. Top with whatever slices of vegetables and meat, if using, you wish and fresh basil leaves. Sprinkle with more cheese and bake for another 10 minutes until cheese has melted.  

Rigatoni Broccoli Bake

 

A not to creamy casserole bursting with bright broccoli and the comforts of garlic cheesy goodness, hits the lighter side of sedate stodgy casseroles. You can pre-cook or steam the fresh broccoli, if a more tender vegetable is your preference, however I found that adding the broccoli raw to the cheesy pasta and then baking, cooked the broccoli to my preference, tender firm.  

  

Rigatoni Broccoli Bake

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3 1/2 cups (875 ml) Rigatoni pasta, about 225 g

 1 1/2 lbs. (680 g) Fresh broccoli, cut up 

or 2 x 300g packages of frozen broccoli, cooked

1/3 cup (75 ml) butter

1/3 cup (75 ml) unbleached all purpose flour

1 teaspoon (5 ml) salt

1/2 teaspoon (2 ml) ground black pepper 

1/2 teaspoon (2 ml) dried thyme

1/4 teaspoon (1 ml) paprika

3 cloves of garlic, peeled and crushed

3 cups (750 ml) milk 

3/4 cup (175 ml) shredded parmesan cheese

1 1/2 cups shredded sharp cheddar cheese

3/4 cup (175 ml) shredded Mediterranean Cheese Medley or Swiss cheese  

Prepare the broccoli by washing and cutting the broccoli florets into pieces or if you using frozen broccoli cook according to package directions. 

Cook pasta according to package directions and your preference, stirring occasionally, until tender but firm. Drain, return to pot and toss the pasta lightly with olive oil. Set aside. 

Preheat oven to 350ºF (180ºC).  

In a medium bowl combine the flour, salt, pepper, thyme, and paprika, whisk together then add the crushed garlic. 

In a large saucepan melt the butter over low to medium heat. Once the butter has melted whisk in the flour mixture, constantly whisking until it begins to bubble. Stir in milk, turn heat to medium and stir constantly to prevent the milk from burning and sticking to the bottom of the saucepan, keep stirring until boiled and the mixture has thickened.

Remove from heat and add the Parmesan cheese to the now thicken milk. Stirring until the Parmesan cheese has melted, then add the Cheddar cheese, stirring until the cheddar cheese as melted, pour the cheese sauce over the cooked pasta. Stir until coated, then add the broccoli and mix well. Pour into a greased 9 x 13 inch baking dish. 

Sprinkle with the Mediterranean Cheese Medley or Swiss cheese. Bake, uncovered, in the preheated oven for about 20 minutes until cheese has melted.

Imbolc ~ Brigid's Day ~ Rosemary Cheese Biscuits

Imbolc - Brigid's Day, February 1st or 2nd in the Northern Hemisphere, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara). It marks the beginning or the return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone. At Imbolc she has transformed from Crone and into her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories and is associated with poetry, healing, fertility, the hearth and blacksmithing.

Although there may be snow on the ground and chilly temperatures, we start to see the first signs of Spring. The Sun begins to shine stronger and the days are becoming longer. The warmer days of Spring lie ahead as the most longest and hardest days of winter are over. Imbolc is a time for transformation, renewal and hope, as the Earth and nature slowly begin to reawaken from their wintery slumber, so do we.

Other celebrations around this time are: Lunar New Year, Chinese New Year - dates usually range between January 21st and February 20th, Lantern Festival, Candlemas (Christian, February 2nd), Groundhog Day (February 2nd), Setsubun/Setsebun-Sai (Japanese, February 3rd), Losar (Tibetan Buddhism), Darwin Day (February 12th) and Saint Valentine's Day (February 14th).  

Rosemary Cheese Biscuits are perfect for honouring Brigid and celebrating Imbolc as they represent new beginnings, longevity and love. 

Rosemary Cheese Biscuits

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2 cups unbleached all purpose flour

1 cup shredded Parmesan cheese

2 1/2 teaspoons baking powder

1/4 teaspoon sea salt

1 1/2 teaspoon fresh rosemary, finely chopped

pinch of cayenne pepper

1/2 cup (1 stick) unsalted butter, chilled

3/4 cup milk plus more if needed 

2 - 3 tablespoons dry sherry, optional, if not using sherry replace with more milk

extra shredded parmesan cheese 

Preheat oven to 425ºF (220ºC). Line a baking tray with baking parchment paper.   

In a large bowl combine together flour, parmesan cheese, baking powder, salt, rosemary and cayenne pepper. Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough.

Add the milk and sherry, if using, and mix the dough just until the ingredients are moistened and come together. Lightly knead the dough inside the bowl a few times to form a ball, and place dough on a floured surface. 

Using a floured rolling pin, roll out the dough to about 1/2 inch thick. Cut out rounds with a 2 1/2 round cookie cutter. Place them on the prepared baking tray and brush the tops of each biscuit with milk then sprinkle with the extra parmesan cheese. 

Bake in the preheated oven for 10 to 12 minutes, or until lightly golden with the cheese melted on top. Serve warm with butter.    

Pineapple Cheese Bread

 

To all the naysayers that find pineapple and cheese together loathsomely perplexing, I give you... Pineapple Cheese Bread and before you recoil, I implore you to try this admirable recipe, not only in hopes to change your culinary perception but rather to savour it's super moist, semi-sweet, spongy cheesy merit of goodness that quite respectfully may rival all other loaves. I had a few skeptics in the house however once made the whole loaf disappeared quickly and quietly with resounding requests to make another soon.      

Pineapple Cheese Bread

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2 1/4 cups unbleached all purpose flour

1/2 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cup shredded sharp cheddar cheese

1 egg

3/4 cup milk

1/4 cup light olive oil

1 cup canned crushed pineapple, undrained

extra shredded cheese 

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9 x 5 x 3 inch loaf tin and line the bottom with baking parchment paper. 

In a large bowl sift together the flour, white sugar, baking powder, baking soda and salt. Stir in the shredded cheddar cheese.

In another bowl beat together the egg, milk, olive oil and crushed pineapple. Add the liquid mixture to the dry ingredients and beat for about half a minute, the batter will be lumpy, spoon batter into the prepared loaf tin. Smooth the top and sprinkle with shredded cheese. 

Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. 

Notes: darker pans cook things more quickly than lighter pans so adjustments with baking times may be needed. 

Food Photo of the Day ~ Breezy Capri Salad

 

A classic Caprese or Capri salad consists of fresh mozzarella, tomatoes, basil leaves, salt and olive oil. Instead, I had tomatoes, cucumber, purple onion, pan-fried herbed halloumi, olive oil, balsamic vinegar, and pepper. So in short it became a loose round about version of a Capri salad using ingredients I had on hand. Unsure what to call this salad, I decided to name it in short a breezy Capri from which the inspiration came from; in hopes that it's refreshing flavour transports one to the coast and Italian island it is named after. Still tasty and gladly welcomed; an easy breezy change to rival any leafy green salad.

Food Photo of the Day ~ Nachos

 

At the best of times dinners are meant to refuel and sustain you until the next day and other times dinners can be relaxed and loaded with a variety of ingredients. Fresh vegetables, seasoned minced meat, shredded cheese and organic corn chips accompanied by salsa, sour cream and guacamole;  nachos are quick and perfect for sharing and make for an engaging meal time.  - JD   

Food Photo of the Day ~ Baked Tortellini

 

When summer heat is glaring down and you have a craving for comfort food; you switch off all the lights, allow the sunlight to filter through the window, crank the floor fan on high and grin and bear it to create a delicious meal, such as baked tortellini. Worth the effort every time! 

-JD  

Food Photo of the Day ~ Tomato and Ricotta Cheese Pesto

 

Leftover pesto pasta can be spruced up by a handful of rocket (arugula), a delicate sprinkle of parmesan cheese and a few dashes of hot sauce. This tasty leftover may be lunch or dinner easily within minutes and makes the next day pesto just as delicious as fresh pesto! 

- JD 

Food Photo of the Day ~ Macaroni and Cheese

 

Spring and Summer are upon us and before we crack on to the lighter meals; comfort food knows no season and still owns a place on our table. It's the reassuring and familiar that make us want to tuck into such a dish as macaroni and cheese over and over again. Additions such as vegetables, like broccoli, cauliflower and spinach balance and glorify this classic stodgy meal however sometimes you just want or need the unadulterated cheesy original. 

With the swirl of snow flurries and brisk winds of yesterday gone; we are looking forward to the warmish weekend. Have a nice weekend and stay safe. - JD   

Food Photo of the Day ~ Spinach and Feta Quiche

Curating scrumptious meals is a breeze with frozen spinach. Whether its pasta sauce, an addition to a savoury pie or stew, pizza or quiche one has to admit it's a convenient ingredient to have on hand. During the colder months when just about any leafy green may look questionable, frozen spinach is the way to go. This spinach and feta quiche is the perfect Spring time feast on it's own or with a salad. 

Have a lovely weekend and stay safe everyone! - JD 

Cheese and Herb Biscuits

 

A crispy cheesy buttery biscuit that deliciously compliments any cheeseboard or afternoon tea.  

Crunchy Cheese and Herb Biscuits

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makes approximately 24

115 grams (4oz) butter, softened

115 grams (4oz) mature cheddar cheese, grated

1 teaspoon fresh thyme

1 teaspoon summer savoury

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

175 grams (6oz) plain flour

1 to 2 tablespoons water, if needed

Cream the butter for 1 minute, then add the cheese, thyme, summer savoury, salt and pepper and mix to combine. Add the flour and combine for about 1 minute until the mixture is crumbly. If the mixture is a bit dry, add 1 tablespoon of water, at a time, to help bring the dough together. You want the dough to be thick but not sticky. 

Turn out the dough onto a work surface lightly dusted with flour and press into a ball. Roll the ball into a 23-cm/9 inch log. Wrap in clingfilm and chill for at least 30 minutes.

Meanwhile, preheat the oven to 350ºF/180ºC/Gas Mark 4. Line a baking tray with baking parchment paper. Cut the log into 24 rounds and place them on the prepared tray.

Bake in the preheated oven for 22 minutes until golden brown, turning the tray halfway through cooking. Leave the biscuits to cool on the tray for about 5 minutes, then transfer to a wire rack and leave to cool completely.  

The sun and warmer temperatures have returned just in time for the weekend. Hope everyone is well and staying safe. - JD 

Broccoli and Stilton Soup

I stumbled upon this recipe and after further thought realized I had the cookbook for which this recipe comes from. It's from Nigella Lawson's Express cookbook and how this recipe got overlooked I do not know. Fast and absolutely delicious and certainly a soup and a half that will keep you warm and satisfied. I didn't have garlic flavoured oil so I added fresh crushed garlic to the oil instead. 

Broccoli and Stilton Soup - Nigella Lawson - Express 

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Serves 4 as a main or 8 as a starter

3 tablespoons garlic flavoured oil

6 scallions, finely chopped

2 teaspoons dried thyme

2 1/4 pounds frozen broccoli

5 cups hot vegetable broth (from concentrate or cubed)

1 1/2 cups crumbled or chopped stilton cheese

freshly ground black pepper

1 long fresh red chile pepper, deseeded and finely chopped, optional

1. Put the garlic oil in a large pan over a medium heat, add the chopped scallions and cook for a couple of minutes.

2. Add the thyme and frozen broccoli, and stir in the heat for a minute or so.

3. Add the hot vegetable broth and the crumbled or chopped Stilton cheese and bring to a bubble, then clamp on the lid and cook for 5 minutes.

4. Liquidize in a blender (or failing that a processor) - in batches - then pour back in the pan and heat if it's cooled too much while blending, and add pepper to taste.

5. Serve with a confetti of red chilli diced on serving, if you feel like it.

For this and more Nigella Lawson recipes visit her website.

Hope everyone had a lovely weekend! - JD 

Cheddar Cornmeal Muffins

 

These savoury muffins can accompany any meal you wish and provide ample snacking material to the peckish. Sharp cheddar cheese is a must and the only addition I would possibly make is a teaspoon of chilli powder or a tablespoon of dried crushed chillies for something more spicy.   

Cheddar Cornmeal Muffins

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makes 12 muffins

3/4 cup (175ml) cornmeal

1 1/4 cups (300ml) milk

1 cup (250ml) unbleached all purpose flour

1/3 cup (75ml) white sugar

1 tablespoon (15ml) baking powder

1/2 teaspoon (2ml) salt

2 cups shredded sharp cheddar cheese

1 egg 

1/4 cup (50ml) light olive oil

Preheat oven to 400ºF (200ºC). Line a 12 cup muffin tin with paper liners or silicone muffin liners. 

In a large bowl combine the milk and cornmeal and let stand for 10 minutes.

In another bowl combine the flour, sugar, baking powder, salt and shredded cheddar cheese. 

Add the egg and oil to the cornmeal mixture. Mix well. Add the dry ingredients to the cornmeal mixture and stir just to combined. Fill lined muffin cups 2/3 full. Bake in the preheated oven for 15 to 20 minutes. 

- JD 

Food Photo of the Day ~ Spicy Baked Potato

Fully loaded and another way to use up a variety of leftovers. Leftover Chilli con Carne, freshly grated carrots, smothered with sour cream, sprinkled with sharp cheddar cheese, crunchy and crisp fried onions and pickled hot pepper rings top this humbly baked spud for a feverishly satisfying weekday meal. Jacket potatoes... baked potatoes are so easy to dress up and create a multi layer meal.

Hope everyone had a nice and relaxing weekend! - JD