Canada Day Coconut Cupcakes

So let me start out by admitting that this is not going to be a chef natty original today.  As my regular readers would recall, I am no baker.  I am not the best at it, I find it limiting what with all the precise measurements, and usually - I buy dessert to go along with my fabulous home-cooked meals.  However, after a friend of mine brought over these amazing Barefoot Contessa Coconut Cupcakes - I became instantly addicted and had to make a batch myself (I followed the recipe to a T.  I don't mess with the Contessa and her butter).  They are so incredibly delicious - they top any specialty $4 cupcake i've ever bought from a cupcake shop.  Oh the butter... the butter is delightful.  For a spectacular Canada Day treat - perfect to bring up to the cottage, enjoy in your backyard post long weekend BBQ fun - or simply to stuff your face with... 6 at a time... for no reason - follow the recipe below.

Ingredients
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the Frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

xo Chef Natty Butter-lover Barefoot Contessa

Beef Carpaccio with Arugula, Cannellini Beans, Shaved Parmesan & Truffle Oil

 

It's painting day 2 here at Casa de Chef Natty.  I am tired just watching.  So far there have been no falling Dad's off ladders, numerous meals and snacks, and only a small touch of frost bite caused by blasting air conditioning necessary to keep Dad cool. 

Ergo - it's blog time.

I am a huge beef carpaccio fan.  An even bigger beef tartar fan (especially the ever so perfect beef tartar from Jacobs steakhouse - by far the best).  As far as I'm concerned, anytime a rare piece of quality beef is served with anything truffle - that dish will have my vote every time.  The savoury meat, the bitter arugula, the salty cheese and the beans adding a contrast in texture all under an aromatic drizzle of truffle oil is utter perfection.

Ingredients (serves 4)

12 slices of beef tenderloin *note* ask your butcher to cut thin slices from a frozen tenderloin. 

2 cups cannellini beans (drained and rinsed)

4 handfuls augula

juice from 1 lemon

EVOO

Parmesan Shavings

salt

truffle oil

Remove the beef from the freezer 30 minutes before you are ready to serve, just enough to thaw.  In a mixing bowl, toss together your arugula, lemon juice and 2 tbsp EVOO with a dash of salt.  Separately plate a handful of arugula on 4 plates.  Top each one with 3 slices of beef, 1/2 cup cannellini beans and parmesan shavings.  Drizzle each plate with some truffle oil and serve immediately.

Enjoy :)

xo

Chef Natty

Argentinian Flank Steak Fajitas with Feta Corn Topping

  

It's a painting party here at my condo today.  On the agenda - painting my gigantic hallway which is about a 2-3 day job with my Dad.  By "with my Dad" what I really mean is he is painting, and I am supplying him with a continuous supply of pasta and sandwiches and blogging in between.  Since my biggest duty today is making sure my Dad doesn't fall off a ladder, I have plenty of time to provide my oh so dedicated readers with another summer inspired recipe.  This time with a little Argentinian flair.

For the Marinade: (serves 6)

1 bunch flat leaf parsley leaves

1 bunch fresh cilantro leaves

juice from 1 lime

6 garlic cloves (chopped)

1/2 red onion (chopped)

2 shallots (chopped)

2 tsp paprika

1/4 cup sherry vinegar

1/2 cup EVOO

1 tbsp salt

1 tsp ground pepper

Other ingredients:

2 lbs flank steak

12 flour tortillas

2 yellow peppers (sliced)

2 red peppers (sliced)

1 red onion (sliced)

3 tbsp Teriyaki sauce

EVOO

salt and pepper

For Corn Topping:

2 cans peaches and cream corn (drained)

1 cup crumbled feta

1/3 cup mayonnaise

1 tsp paprika

salt and pepper to taste

Combine all marinade ingredients in a blender and mix to form a thick sauce.  Reserve half of it for later (to drizzle on fajitas) and put the other half in a large resealable bag along with the flank steak.  Put the steak in the fridge and marinade for at least 1.5 hours (overnight if possible).

When the steak is marinated, remove from the fridge to sit at room temperature for 15 minutes.  In a pan, add 2 tbsp EVOO, your teriyaki and add your peppers and onions and cook on medium heat until soft.  Season with salt and pepper to taste.  Keep warm and set aside.

In a bowl, combine all ingredients for the corn topping and mix well.  Set aside.

In a pan over medium high, cook your flank steak to medium rare (about 4-5 minutes per side).  Remove from pan and let the meat rest on a plate for 5-8 minutes.  Slice thick and top with the extra marinade.  Place in the flour tortillas topping each with the onion and pepper mixture and the corn.

Serve & Enjoy!

Options: Lettuce, tomato or other favorite fajita fixings!

xo Chef Natty

The "fast food" Turkey Burger!

Everyone loves a good burger.  One of my besties and I - I will call her Belle - have a special bond through our love and frequent consumption of burgers.  Constantly comparing different fast food chains and ranking them based on their deliciousness.  Five Guys Burger and Fries, Fudruckers & Gourmet Burgers near and far.  I distinctly remember a time where Belle's facebook status read "at the gym because I like cheeseburgers" - which still makes me laugh every time.  So today, in light of the universal burger love and the undeniable fact that a burger a day (unlike apples) will not keep the doctor (or ass fat) away, I will share a recipe for a fantastic substitute.  This turkey burger will do the job to kill that frequent burger craving - with a fraction of the calories and fat.  It's healthy, its delicious, and can be topped off and dressed any which way you like.  Toss a turkey burger into the mix here and there and your ass will be safe - promise.

Ingredients: (makes 4-5 patties)
1 lb extra lean ground turkey
1/3 cup chopped parsley
2 tbsp Worcestershire sauce
2 carrots (peeled and finely chopped)
3 green onions (chopped)
4 cloves garlic (minced)
1 tsp garlic salt
1 tsp ground pepper
1 egg
cooking spray

In a pan over medium heat, spray the pan with cooking spray and add your carrots, garlic and onions.  Cook until soft (5-6 minutes). Do not brown.  place in a large mixing bowl and let cool.  Next, add in your turkey, parsley, Worcestershire, garlic salt, pepper and egg.  Mix everything together with your hands and form into patties, slightly indenting the center (this allows for even cooking).

In the same pan over medium high heat, spray the pan with cooking spray and cook your burgers for about 6 minutes per side (until cooked throughout). 

Place the burger on a nice toasted whole wheat bun and add your favorite toppings. 

Some suggestions:
Lettuce
Tomato
Pickles
Tzatziki
Avocado
Onions

Serve & Enjoy :)

xo Chef Natty
 

Asparagus & Frisee Salad with Lemon Basil Oil & Shaved Pecorino

This dish was inspired by something I tried recently at a restaurant and totally fell in love with.  It's so simple and fresh and makes for a perfect side dish or starter salad.  The crisp asparagus mixed with the fresh aromatic basil and lemon screams summertime.  And of course - any salad is better with a little cheese!

Ingredients: (serves 2)
1 bundle medium size asparagus
2 handfuls frisee lettuce
juice from 1 lemon
8 fresh basil leaves (finely chopped)
salt
EVOO
10 shavings of Pecorino cheese

Wash your asparagus and trim off the tough ends.  Cut the asparagus on an angle into 1 inch pieces and then blanch them in a pot of boiling water for 1-2 minutes.  Strain them right away and put into an ice bath (this stops the cooking and will keep them crisp).  When they are cold throughout, remove from the bath and dry.  In a medium bowl, whisk together 1/4 cup EVOO with your lemon juice, basil and two pinches of salt.  Toss the asparagus and frisee into the dressing and then divide by two and plate.  Top each serving with Pecorino shavings - serve & enjoy!

xo Chef Natty

A taste of Rome - Cacio e Pepe

I don't like to play favorites with my pastas - but every once in a while something realllll special comes along.  You might even call it a game changer.  Mind-blowing.  Magical.  Surreal.  It might be the single culminating completion to your life that you have been searching for in a significant other.  Yes, that's right.... your soul mate and life partner just may be in a bowl of pasta.  Ya i said it.

For those of you who read my recent Anthony Bourdain post with *this link* attached, you would have seen a favorite No Reservations episode where they show us a beautiful pasta creation from Rome.  So special that they refuse to reveal the name of this delightful local spot.  They do however, give us a little demo of what they are known for - their homemade Cacio e Pepe. When I saw this clip I had an unstoppable urge to replicate this gorgeous dish - so i did.  The real kicker? The pasta is served in a bowl MADE of Parmesan cheese.  Ridic.

After hubs brought up his need for this Cacio e Pepe (or as he calls it - Cacio de Pepe - incorrect) about 43 times with a big pout on - I figured it was time to tackle this baby.  I know I know its a bit time consuming what with all the homemade love and tender care that goes into every step - but it's so worth it.  Voila foodie beauties - Cacio e Pepe.

Ingredients: (serves 4)

For Pasta:
3 1/2 cups all purpose flour
3 eggs
2 egg yolks
salt
freshly ground pepper
2 tbsp butter
2 cups freshly grated Pecorino cheese (plus extra for sprinkling)
2 ladles of reserved cooking water

For the Bowl:
4 cups freshly grated Parmesan cheese

To begin, make your pasta dough.  Mound your flour on a clean working surface and create a well in the center.  Put your eggs and yolks in the middle along with a generous amount of pepper (about 1-2 tbsp).  Using a fork, beat the eggs together in the well (do not break the sides of the well) and then slowly begin to integrate flour into the egg - mixing together as you go.  When the egg is no longer runny and you start to have a dough forming - using your hands to knead the dough into a cohesive ball (about 10 minutes of kneading).  Wrap the dough in plastic wrap and set aside at room temperature for 30 minutes.

While your dough is sitting, you can make the Parmesan bowls.  In a nonstick pan, place one cup of your Parmesan cheese in the pan and "fan out" the cheese across the pan, a little thicker in the center.  Once the cheese is melted and pliable, Use a spatula to carefully remove it from the pan in one piece.  Immediately drape the cheese over a cup and form it into a bowl.  Repeat this process for all four bowls and let set.  ** you can leave this right up until when you are ready to serve**

Using a pasta machine (or a good ol' fashion rolling pin if you do not have one), divide the ball of dough into 4 and then roll out your pasta into sheets as thin as the thinnest setting.  Using the tagliatelle attachment (or cutting with a knife) cut your pasta into long strands about 1/3 inch thick.  Lay them on a floured surface and set aside.

Bring a large pot of salted water to a boil and cook your pasta (2 minutes).  Strain your pasta but reserve the cooking water (3 cups).  In a large pan over medium-high heat, add 2 ladles of cooking water and your butter.  Once the butter is melted, bring the heat down to low and add in your pasta, your Pecorino cheese and a generous amount of freshly ground black pepper.  Mix everything together (adding more cooking water if you need it).  The cheese and starchy cooking water should create a lovely, peppery, creamy sauce.

Place your Parmesan bowls on plates and dish the pasta, topping each serving with some more Pecorino cheese and pepper.

Serve & Enjoy!

A taste of Rome by
Chef Natty

Angel Hair with Sundried Tomato and Goat Cheese

 

I've had a few people recently ask me for recipe suggestions when cooking for small dinner parties (or just a dinner for two with their someone special).  Usually i'm asked to suggest something delicious but "easy".  Though cooking can seem intimidating for the novice cook - especially when you are cooking for others - following a recipe is easy peasy no matter what the dish is.  Even if you have no natural instinct in the kitchen, follow the steps and you will all be fine!  

In light of my recent "easy" recipe requests - I decided to blog a very simple pasta that is packed with flavor, great for entertaining, and takes very little time to make.

Angel Hair with Sundried Tomato and Goat Cheese (serves 4)

9 oz angel hair pasta
1 (10 oz) jar sundried tomatoes packed in oil, chopped(oil reserved)
1 medium Spanish onion, chopped
6 garlic cloves, minced
3/4 cup tomato paste
1/2 cup dry white wine
salt and freshly ground black pepper
4 oz fresh goat cheese, hand crumbled
2 tbsp chopped fresh Italian parsley leaves


Heat 3 tbsp of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 5 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sundried tomatoes and simmer until the liquid reduces by half, about 2 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente (angel hair cooks fairly quickly). Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten if needed. Season the pasta, to taste, with salt and pepper. Sprinkle each serving with the goat cheese and parsley - serve & enjoy!

xo Chef Natty

pizza and pasta and whiskers on kittens...these are a few of my favorite things....

In light of my ravishing hunger as dinner time approaches - I decided to make the anticipation for my little double dinner tonight even stronger. I gathered up some of the most delicious dishes that rank in my favorites in the city of Toronto for your viewing pleasure.  If you are anything like me - one of three things will happen after looking at these photos. 

1. You will drool all over your keyboard and possibly pass out

2. You won't make it to the last photo as you will already be half way down the street running to one of these spots - whichever is closest to you.

3.  You will hate me for making you so hungry and possibly write me hate tweets for sparking an unstoppable hunger force (its happened before).

Enjoy :)

 

Bread Knots from Buca

 

Eggplant Parmesan from Buca

 

Truffle Albacore Roll from Blowfish

 

Papardelle with Goat Ragu from Enoteca Sociale

 

Caesar Salad from Jacobs Steakhouse

  Margarita D.O.P Pizza from Pizza Libretto

Ziti Pomodori from Local Kitchen.  Simple and Perfect

"Top Chef" Green Curry Chicken from Lee

xo Chef Natty

Hugs and Quiches. *Mushroom, Leek & Goat Cheese Mini Quiche*

For anyone who enjoyed my previous baby quiche recipe - the broccoli, ham, onion & cheddar variety - you are bound to love this one just as much - if not more.  These tiny, delicious, satisfying, moist, flavorful, cheesy, savory love bites are the absolute perfect dish to serve at any cocktail party or brunch (I made these babies specifically for my future sister-in-law's bridal shower and they were a total hit - people were shoving more than one in their mouth at a time - that good.)

Ingredients: (makes 4 dozen)
5 eggs
3 cups leeks (chopped)
5 cups cremini mushrooms (chopped)
2 cups half and half cream
2 tbsp unsalted butter
EVOO
2 1lb packages of frozen pastry sheets
2 tsp thyme (leaves chopped)
salt
freshly ground pepper
1 1/2 - 2 cups goat cheese
All purpose flour for sprinkling
Cooking Spray

Kitchen Gear Needed: Mini Muffin Pan

Let the pastry sheets thaw to room temperature and then lay them on a clean, floured work surface.  Use a pastry cutter to cut out rounds from the dough that are large enough to cover each hole of the mini muffin pan.

In a medium bowl, whisk together the eggs, half and half and a generous seasoning of salt and pepper.  Set aside.

Preheat your oven to 400 degrees.

In a skillet, melt 1 tbsp of your butter with about 1 tbsp of EVOO over medium heat.  Cook your leeks in the pan until they are soft and sweet (about 8 - 10 minutes).  Pour into another medium bowl and set aside.  In the same pan, melt the other tbsp of butter and add in your mushrooms.  Cook for 5 minutes until soft and add your thyme in for the last minute.  Add to the bowl with leeks.  Mix the the leeks and mushrooms together and season with some salt and pepper. 

Spray the mini muffin pan with cooking spray and line each pod with the pastry dough.  Fill each pod with your mushroom and leek mixture and then top with about 1 tsp of goat cheese.  Fill the rest of the pod up with your egg mixture right to the top.  Bake for about 20 minutes (until they are cooked through and the crust is slightly golden).  Repeat this process until your ingredients are gone!

Chefs Tip:  You can easily make these ahead and refrigerate and reheat in the oven later.  They are a great dish to save yourself on last minute cooking time, can be frozen and are so versatile you can make just about anything into a quiche!

Serve & Enjoy Loves!

xo

shut up and EAT it!

I've developed a bit of an obsession with Anthony Bourdain after reading his book Medium Raw.  If anyone has ever seen his show No Reservations, you'll know him to be the blunt and somewhat crude man, traveling the world - eating his way through it - country by country.  He writes the exact same way he speaks on the show and it truly makes for some solid reading entertainment.  The way he speaks about food, with such passion, emotion and vivid description is actually captivating for any true foodie.  The way he speaks about his disdain for certain people, places and and behaviors is also just as fantastic, and quite hilarious at times (one of the chapters in his book is "Alan Richman is a Douchbag"). 

One particular part of his book really sparked my interest.  His utter distain for vegetarians is pretty hilarious and dispite the blunt delivery, there is one point I must completely agree on.  Here's a little segment from the book to demonstrate.

"Okay, I am genuinely angry - still - at vegetarians.  That's not shtick.  Not angry at them personally, mind you - but in principle.  A shocking number of vegetarians and even vegans have come to my readings, surprised me with an occasional sense of humor, refrained from hurling animal blood at me - even befriended me.  I have even knowingly had sex with one, truth be told.  But what I've seen of the world in the past nine years has, if anything, made me angrier at anyone not a Hindu who insists on turning their nose up at a friendly offer of meat.
I don't care what you do in your home, but the idea of a vegetarian traveler in comfortable shoes waving away the hospitality - the distillation of a lifetime of training and experience - of, say, a Vietnamese pho vendor (or Italian mother-in-law, for that matter) fills me with spluttering indignation.
No principle is, to my mind, worth that; no Western concept of "is it a pet or is it meat" excuses that kind of rudeness.
I often talk about the "Grandma rule" for travelers.  You may not like Grandma's Thanksgiving turkey.  It may be overcooked and dry - and her stuffing salty and studded with rubbery pellets of giblet you find unpalatable in the extreme.  You may not even like turkey at all.  But it's Grandma's turkey.  And you are in Grandmas house.  So shut the fuck up and eat it.  And afterward, say, "Thank you, Grandma, why, yes, yes of course I'd love seconds". - Anthony Bourdain, Medium Raw

Now I understand that the desire for a clean conscience and a cleaner colon can be important for some people.  But I have to say, I think my friend Anthony does make a point.  Food is art.  Almost anything that stimulates one or more of the senses can, in my opinion, be considered art.  And when you are in Italy - eating at a small Nonna's kitchen type restaurant with no menu - I'd be eating anything they put infront of me with a smile on my face.  I'd be thinking how amazing it is to be sitting right there, being served the authentic food of whatever country I am in - and i would just. eat. it.! It is a gift.  Don't question it. Just shut up and enjoy.  Leave the non-dairy, meat free, no animal product, animals should have the right to vote bullshit at home - and eat it.  If you're in Grandma's house - you eat what Grandma gives you.

I urge all of your to pick up a copy of Bourdains book for a good summer read.  Anything this guy loves, he loves it with passion, and the same goes for everything he hates (and there are many). 

For a look at one of my particular favorite segments from his show No Reservations.  Click on this link  for his episode in Rome and a glimpse and one of the most amazing pasta dishes I have ever seen.  Simple and splendid.

Chef Natty

Smoked Potato Gnocchi with Rapini and Tallegio

When hubs and I moved out of suburbia and first began living together post-wedding - one of our missions was to find a little hole in the wall restaurant that we could call our own.  We wanted to find a small spot, outside of the usual suspects that every person in Toronto is making reservations at on a given night.  Some place with great food, intimate atmosphere and friendly staff.  After following someones recommendation, we discovered the perfect spot for us.  With an effort to keep this spot our little secret, I will not reveal the name (though I am sure some of you will probably be able to figure it out).  With a constantly changing menu, one dish always remains - their homemade smoked potato gnocchi with rapini and tallegio .  It's rich but light, bold yet subtle, and tastes 100% homemade with love - my favorite flavor of all. 

When a particular gnocchi loving friend of mine was in the books for a dinner party at my place, I figured this would be a fantastic dish for her and her mans.  I will call her Bean.  Bean loves pasta.  Bean loves it just as much as I do.  Food in general is actually the main foundation of our friendship.  I remember back in uni days, Bean and I used to plan our exam study sessions around what we were going to eat.  Monday is Biochem and Swiss Chalet,  Tuesday is Stats and Pizza and so on....  If bean and I spend too much time together there is bound to be an abundance of weight gain, which probably makes it a good thing that our visits are infrequent (but still ever so special).  However, this means that deliciousness is a MUST when we do see each other - and this gnocchi dish fit the bill.  Bean had seconds... and thirds. and no. Bean is not fat.

Chef Note: Since I expect most of you (like myself) do not have a smoker in your kitchen.  You can buy liquid smoke or smoked salt to achieve the same smoke flavor that is essential for this dish.

Ingredients:
4 large russet potatoes
5 egg yolks
1 1/3 cups all purpose flour
1 1/2 cups finely grated Parmesan cheese

Salt

EVOO

2 garlic cloves (minced)

1/2 bunch rapini (trimmed)

2 cups coarsely chopped Tallegio cheese

Freshly ground black pepper

Liquid smoke OR smoked salt

To begin, bake your potatoes on a baking sheet for 1 1/2 hours at 400 degrees.  When cool enough to handle, cut your potatoes in half lengthwise and scoop out the flesh.  Pass the flesh through a potato ricer on to a baking sheet covered in a kitchen towel.  Place another towel over it and put in the fridge for 1 hour.

Lay the potato onto a clean work area, make a mound with a well in the center (similar to what you would do to make homemade pasta).  Drop your egg yolks in the well and add your flour and Parmesan cheese.  Mix together by hand to form a smooth ball of dough.  Kneading just until it no longer sticks to your fingers (use more flour if needed).  Divide the dough into 4 and then roll out each ball into a long "snake-like" log about 3/4-inch thick.  Cut the logs into 3/4-inch pieces to form gnocchi.  

Bring a large pot of salted water to a boil.  Chop the rapini into 1 inch pieces and cut any of the thick stalks in half as well.  In a large skillet, heat about 2-3 tbsp of EVOO over medium heat and add your rapini.  Saute for about 2 minutes and then add your garlic - saute for 1 minute.  Add 1 ladle full of the boiling water and cook - stirring - for 4 minutes (until rapini is tender but not soggy and the liquid has evaporated).  Tip the mixture into a large serving bowl and keep warm.  Add half of your gnocchi to the boiling water until they rise to the surface.  Remove with a slotted spoon and place in the bowl with the rapini.  Repeat with the rest of the gnocchi.  Add your taleggio and a ladle of cooking water to the gnocchi along with a few drops of liquid smoke (or a couple pinches of smoked salt) and toss until creamy.  Season with salt and pepper (or just pepper if you had used the smoked salt).  

Serve & Enjoy! 

Xo Chef Natty

my dinner says moo.

 

Grab your pencils and cahier's boys and girls.  Today I am not chef natty.  No, no today I am teacher Natty and for today's lesson, we will learn all about the different cuts of BEEF!  (long division and cursive come next week).  I should let you know that in my class, you get gold stars for paying attention, and backhanded for disrespect.  So I suggest you all shake off that hangover and open your eyes to some information that's sure to help you know your way around a moo in the kitchen.  My aim is to help you beef lovers select your meat with some information as to what the different qualities are in each cut, and what's the best way to cook each area of this delicious creature - note to vegetarians that read my blog .... you might wanna give yourself a time out on this one - practice your handwriting, take an early recess, count your tofu - whatever toots your horn.

Let's begin.

CHUCK - The typical chuck steak is a rectangular cut, cut about 1inch thick, with parts of the shoulder bones, and is known as a "7-bone steak" (which we should all be familiar with). The bone-in chuck steak or roast is one of the more economical cuts of beef.  Regular hamburger meat is often made from this part of the cattle.
 

RIB - The entire rib section comprises ribs 6 through 12 of the animal.  A standing rib roast (which i'm sure our moms have all made at some point) can comprise anywhere from 2 to 7 ribs. It is most often roasted in a standing position with the ribs stacked vertically.  Ribeye steak, and prime rib (rib roast) are common cuts from this area.
 

SHORTLOIN - This cut yields types of steak like stripsteak (porterhouse, Kansas City Strip, New York Strip) and T-bone (a cut also containing partial meat from the tenderloin).
 

TENDERLOIN - The most tender cut of beef.  This cut will give you your fan favorite tenderloin steak or "filet or filet mignon", the softest, and most expensive cut of beef.
 

SIRLOIN - Of "better" cuts of steak, the sirloin is the cheapest because the muscles still do a lot of work in this region.  This makes the steak somewhat tougher.  You will also see sirloin ground in many cases.
 

TOP SIRLOIN - The top sirloin is the most prized of the sirloin.  It is the most tender part of the sirloin and excellent for grilling.
 

BOTTOM SIRLOIN - The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin connects to the sirloin tip roast, which is generally considered to be a good, though somewhat tough, roast.  It is also known as a "ball-tip" steak.
 

ROUND - This is a lean cut, and is moderately tough.  Lack of fat and yummy marbling does not allow round steak to tenderize quickly.  Commonly cooked through slow moist methods - including braising - in order to tenderize the meat.
 

BRISKET - Brisket can be cooked many ways. Popular methods include smoking and marinating the meat and cooking slowly.  The tenderness from this normally tougher cut of meat comes from the fat cap often left attached to the brisket.
 

PLATE - Also known as "skirt steak", is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making fajitas (refer back to my steak with chimichurri recipe - this is the cut to use).   Skirt steak should be sliced across the grain for serving.
 

FLANK - It is alot tougher than the loin and rib steaks, and so many recipes using it marinate the steak, or use moist cooking methods such as braising.  It is often used for stir-fry.
 

SHANK - It is tough, dry, and sinewy, so is best when cooked for a long time in moist heat (braised shank is often a dish you will see on a menu). Since it is very lean, it is often used to prepare very low-fat ground beef - It is also used in stew.

Ok veggies, earmuffs off.  Recess time for now children.  

xo Chef Teacher Natty

Seared Teriyaki Tuna with Beet Spinach

I love tuna. 
I love it in sushi - I love it as a tartar - I love tuna sashimi with a little yuzu - I love it out of a can mixed with some spicy nonna hot peppers. 

Another fantastic summer dish is a great piece of tuna, seared ever so slightly with a touch of teriyaki marinade to give it a little Asian flair.  Slice it up against the grain and plate over a great spinach salad and you've got yourself another healthy summer dish. 

Ingredients (serves 2):
1 tuna steak (make sure its fresh!)
2 tbsp low sodium Teriyaki marinade
EVOO
4 handfuls beet spinach leaves
2 tbsp balsamic vinegar
pinch of salt

In a deep bottom dish, place your tuna and marinade in.  Flip to coat, cover and then place in the fridge for 1 hour.

Heat up a pan over medium high heat and drop 1 tbsp EVOO in.  Sear tuna for about 1 minute on each side just to create a slight sear on the outside (inside should remind red).  Remove and slice against the grain into 1/4th inch pieces.  Plate over a salad of spinach leaves drizzled with EVOO, balsamic and a pinch of salt.  Serve and Enjoy :) 


Easy Peasy!

xo Chef Natty

Rustic Rigatoni alla Norma

Good Morning Foodies.  Some of you may recognize the Rigatoni alla Norma title from a previous blog and this is because yes, I have a current recipe for it already posted.  However, as with most other pastas (or really any dish), there can be many variations to the same recipe.  One person's penne alla vodka, or spaghetti carbonara, or veal piccata, or green pea soup will almost undoubtedly be at least a little bit different from anothers. This is the beauty of cooking.

Rigatoni alla Norma is a classic Sicilian dish and a favorite for many.  It's rustic compilation of flavors and colors make it a beautiful dish and a loved one for vegetarians especially - as eggplant is a great meat substitution.  This version is particularly different from my previous recipe because of the addition of a medley of fresh herbs and a more rustic approach to the tomato "sauce".

I still have some left in the fridge .... how wrong would it be to have pasta at 8:50am? 

Ingredients: (serves 4)
500g good quality rigatoni
4 tbsp EVOO (plus extra for drizzling)
1 medium onion (chopped)
6 garlic cloves (thickly sliced)
2 medium eggplants (cut into 1/2 inch dice)
1 (28 oz) can of San Marzano tomaotes
2 sprigs of fresh basil (plus extra for garnish)
3 sprigs fresh thyme
large handful of fresh Italian Parsley (leaves chopped)
salt and freshly ground pepper
250g fresh ricotta cheese (I use buffalo ricotta)
12 fresh mint leaves (chopped)
chili flakes - to taste
grated Parmesan for sprinkling (optional)

In a small bowl, mix together your ricotta cheese with a light drizzle of EVOO, salt and pepper.  Set aside.

In a large saute pant, heat up the EVOO until smoking.  Add your onions and garlic and cook until soft but not browned - stirring frequently - about 7 minutes.  Add your eggplant and cook, stirring often, until soft and lightly browned - about 10 minutes.  Add the tomatoes, basil, thyme and bring the mixture to a boil.  Simmer for 20 minutes and season with salt and pepper to taste.

While it is simmering, bring a large pot of salted water to a boil and cook your pasta to al dente.  Drain very well and pour the pasta into the pan with the sauce.  Add in about 1/2 of your ricotta cheese and stir.  Add in your parsley, mint, chili flakes and basil. 

Serve each plate with an extra sprinkle of herbs, a light drizzle of EVOO and about 1 tbsp of ricotta cheese.  Serve & Enjoy :)

xo Chef Natty

Green Pea Soup

Amidst the hilton head binges and pasta overloads, it's important to sneak in a super healthy recipe here and there.  Though I know soup isn't always the first thing you want to bust out in the hot summer months, if your air conditioning gets cranked up quite like mine does - you just may be inkling for a pair of fuzzy socks and a nice bowl of freshly made soup.

Since I am a novice in the soup department, I feel it's important to let all of you in on a little secret I have discovered..... making soup is one of the quickest and easiest meals you can throw together.   It came as a shocker to me as well.  what with all the blending and what not.  But it's true - get yourself one of those 20 dollar hand mixers you can pick up at the grocery store or a department store and you've got yourself an endless possibility of soup recipes.  As long as you've got some chicken stock you can pretty much soupify just about anything. For this easy peasy (and yes, under 100 calorie's per serving) soup, you will need....

Ingredients (makes 4 servings)

1 tbsp EVOO
1 large onion (sliced)
2 1/2 cups chicken broth
2 tbsp fresh tarragon leaved (chopped)
1 tsp salt
freshly ground pepper
1 bag of frozen peas
plain nonfat yogurt

In a large pot, heat your EVOO over medium heat.  Add your onion and cover to cook (stirring every couple minutes) until soft - about 7 minutes.  Add in your chicken broth, tarragon, salt and some freshly ground pepper and bring to a boil.  Add in the peas and cook for about 5 minutes.  Using a hand mixer, puree the soup until very smooth.  Bring to a simmer for another 10 minutes and then lower the heat to keep warm until you are ready to serve.  Taste for seasoning. 

Ladle the soup into bowls and top with a swirl of yogurt. 

Serve & Enjoy :)

xo Chef Natty

Duck Egg Pici with Lamb Ragu, Basil & Mascarpone

Let me preface this blog by telling you all that my initial intention was to create this dish with a duck ragu.  However, in a failed attempt to find duck on the day I made this - apparently the city was fresh out - ergo lamb was my substitute. 

If any of you have ever eaten at Buca restaurant in Toronto, this dish may look or sound familiar to you.  They have an incredible bigoli with duck ragu on the menu that i literally order every single time I go there.  One of my favorite pasta dishes of all time (and if you are an avid reader of my blog - you probably have caught wind how much i sexually adore anything pasta).  Since Buca's pasta tickled my fancy so - I decided to pay extra close attention to flavors the last time I ate it - so i could attempt to replicate it at home.  Well my dears - it was a success.  A preview of what's to come? secret ingredient is cinnamon.  yes. cinnamon. 

To make a proper bigoli - you would need a meat grinder (or a meat grinder addition you can place on a kitchen aid mixer) - neither of which i currently own (note to hubs - get me these asap kisskiss).  Instead I decided to opt for the labor intensive but ever so authentic Pici pasta which is basically hand rolling the noodles yourself - noodle.by.noodle.  Sooooo let's get started shall we?

Ingredients: (serves 4)
For the Sauce:
1.5 lbs of boneless lamb shoulder, cubed.
EVOO
1 Spanish onion (chopped)
1 medium carrot (peeled and chopped)
4 cloves garlic (finely chopped)
1 celery stalk (chopped)
1 (28 oz can) san marzano tomatoes
1 1/4 cup of red wine (Chianti preferred) 
1 cup chicken stock
3 tbsp tomato paste
salt and pepper
1 tsp Cinnamon
1/4 tsp nutmeg
12 fresh basil leaves
8 tbsp Mascarpone cheese

For the Duck Egg Pasta:
2 heaping cups all purpose flour
3 duck eggs
2 duck egg yolks
1 tbsp EVOO
salt and pepper

Generously salt and pepper your lamb on all sides. In a dutch oven, heat about 4 tbsp of EVOO until very hot (almost smoking), add your lamb and cook until brown on all sides.  Remove and set aside on a plate.  Add in your onions, carrot, celery and garlic and cook until soft (about 10 minutes).  Add the tomatoes and quickly run a hand mixer through just to break up the tomatoes a little bit (only use a few pulses - you do not want to puree the whole mixture!) Add your wine, and chicken stock and bring to a boil.  Add the lamb back, return to a boil and then lower the heat.  Add the tomato paste and stir.   Cover and allow to simmer for 2 - 2.5 hours. 

While the sauce is simmering - make your pasta.   On a clean surface, make a mound with your flour and create a well in the centre.  In a small bowl, lightly beat together your eggs, yolks and olive oil and season with some salt and pepper.  Add the egg mixture into the well and slowly (using a fork) integrate the flour into the egg (be careful not to break the walls of the well).  Once the mixture is not runny, use your hands to knead it into a ball of dough.  Work the dough for about 10 minutes until you have a nice, golden, uniform ball of dough.  Cover in saran wrap and place in the fridge for 1 hour. 

Remove the dough when ready and using a rolling pin, or a pasta machine, roll out the dough into a number of thin sheets of dough.  Cut the sheets lengthwise into strips about the width of a pinky finger and then, using the palms of your hands, roll each strand in to little "snake-like" strands.  Do this one by one until you have no more dough left - setting them aside on wax paper as you go.

When your lamb is soft enough to break apart easily with a fork, remove and allow to cool.  Pull all the meat apart with a fork and return back to the pot.  Simmer uncovered for another 35 minutes.  The sauce should be quite thick.  Add your nutmeg and cinnamon and then season with salt and pepper.  Taste to check for seasoning. 

While the sauce is on it's final simmer, cook your pasta in salted boiling water until al dente (taste to check).  Strain well and place back into the pot.  Ladel your sauce over the pasta and toss well to coat.  Plate each serving separately and toss each serving with 2 tbsp of Mascarpone cheese.  Garnish with basil and serve immediately.

Chefs Tip!

** If you would like to use duck for this recipe, simply substitute the lamb for 4 duck legs (fat trimmed) and change cook time from 2.5 hours to 1.5 hours.  Follow all other instructions the same. ***

Enjoy :)
xo
Chef Natty

"Grilled" Vegetable & Prosciutto Salad

 

Summer time cuisine is friggin amazing.  That's just a simple truism. The fact that condo life prohibits BBQ's unless they are garbage can electric ones is something that pains me.  Especially on a day like today when the sun is shining, the cervesa's are flowing and I feel like a nice juicy burg in my face.  Other than a classic burger or danger, another (and more figure friendly) grilled treat is a nice assortment of vegetables.  Last night my appetizer decision for hubs and myself landed on a "grilled" vegetable medley over some fresh and ultra thinly sliced prosciutto (Village Cheesemonger quality only... obviously.)  The reason for my quotations around "grilled" is mainly because they are by no means grilled... they were in fact roasted in the oven due to my lack of BBQ - but don't fret because this flavour burst of a dish can be achieved with both a properly grilled veg assortment on a BBQ - or for those BBQ challenged people like myself - roasted.  Either way it's a wonderful and easy dish with a ton of flavor.  It's also perfect as a "make ahead" little antipasto platter if entertaining. Enjoy kiddies.

You will need: (serves 2)

2 small zucchini's (cut horizontally and on an angle - about 2/3 inch thick)

1 red pepper (sliced thick)

1 yellow pepper (sliced thick)

8-10 slices of thinly sliced good quality prosciutto

EVOO

salt and pepper

aged balsamic vinegar or balsamic glaze

Preheat your oven to 400 degrees.  Lay your vegetables on a baking sheet, drizzle with a couple tablespoons of EVOO and sprinkle with some salt and pepper.  Toss through evenly.  Bake until soft and slightly charred (about 15 - 17 minutes).  Transfer to a bowl and place in the fridge to cool for at least 1 hour (they are meant to be served cold).  When you are ready to serve, plate the prosciutto into a small, thin pile on each plate and top with some "grilled" vegetables.  Drizzle the dish with a touch more good quality EVOO (good olive oil makes a difference here), and some balsamic glaze.  Serve and Enjoy :) 

xo Chef Natty