Iceberg Salad and Cumin Spiced Prawns

For a fresh summer salad with a little bit of spice and heat - try this delicious (and very healthy) salad.

You will need (serves 2)
10-12 jumbo prawns (uncooked)
3/4 head of iceberg lettuce (washed and coarsely chopped)
1 chopped red onion (optional)
10 cherry tomatoes (cut in half)
1-2 tbsp cumin
Salt and Pepper
1 tbsp lemon juice
White vinegar
EVOO

In a small bowl,  mix your shrimp (peeled) with your cumin spice, the lemon juice and some salt and pepper.  Let mixture marinade for about 30 minutes.  In the meantime - add your chopped iceberg lettuce into a large mixing bowl with your chopped tomatoes and onions (if you chose to use them).  In a fry pan, heat up a tbsp of EVOO and add your spiced prawns.  Cook on both sides until they have turned pink (as soon as they are pink they are ready - any longer and you will over cook them).  Mix your salad with some white vinegar, salt, pepper and EVOO (taste after mixing to determine if you need more of a certain ingredient).  Plate each salad and top with 5-6 prawns - serve & enjoy!

xo  Chef Natty

Fusilli a la Nudds

This is your typical recipe that pops up when you have decided to make dinner off of what you already have in the fridge - improvisation is key.  None the less this seemingly random mixture of ingredients made this pasta one of our absolute favorites.  It is super simple to make - and tastes amazing!

You will need: (serves 4)
500g Fusilli cooked al dente
1 1/2 Large Spanish Onion (chopped)
1 Whole Head of Garlic (chopped)
2 small or 1 large Yellow Pepper (chopped)
1 Can 'Peaches and Cream' Corn (full kernels - not creamed)
1 1/2 Inch Piece of Mild Panchetta (roughly chopped)
2-3 cups of Fresh Italian Flat Leaf Parsley (chopped) plus a little extra for garnish
EVOO
Red Chili Flakes
Salt and Pepper
Freshly Grated Parmesan Cheese

In a large deep bottom pan, add some EVOO and your chopped onions and garlic.  Cook for about 5 minutes or until onions begin to look translucent.  Add in your yellow pepper, panchetta, and parsley and cook for another 5-7 minutes.  Stir frequently.  Add your can of corn, some red chili flakes (just a pinch or two) and a generous amount of salt and a touch of pepper.  Let mixture simmer for about 10-15 minutes so all the flavours develop.  Add in your cooked fusilli and a little more EVOO and stir thoroughly.

Plate your pasta with a garnish of fresh parsley and some Parmesan cheese and voila!

xo Chef Natty

La Castile - dinner and tournament

Breaking news - a medieval times look-a-like restaurant with crappier food DOES in fact exist.  For the oldies that are probably familiar with this ancient steakhouse - I truly have to question how this place has lasted so many years.  I really wasn't quite sure what to do with the cutlery and plate - do I eat with it? do I fashion a sword and shield out of it for an intermezzo of jousting? who knows.

The meal began with a less than mediocre Caesar Salad.  I must say, the over-dressed, unevenly mixed, semi-fresh salad was a real treat.  Especially the leaves that were hanging off the plate as they served it to me.  Top quality presentation.

I have to give them credit for one thing,  the starter bread which I was anticipating to be a lovely basket of buttery garlic bread (much like The Octagon) was like none other.  They actually managed to leave out all of the actual bread and leave us with only the crusty nubs from the end of the baguette.  Yum!

The real star of the show had to be the Chateaubriand for two that I shared with hubs.  I wasn't aware that medium-rare translated to --- not a hint of pinkness and a dryness no one should ever have to experience.  We had to saturate each bite with an inordinate amount of Bearnaise sauce just to be able to chew.   If anyone would like a more sensory experience of this - simply open your mouth and take deep breaths for about 2 minutes until all the moisture has disappeared - then stuff about 19 saltine crackers into your mouth and chew.

The most shocking accomplishment of all?  They were actually able to suck every tiny bit of flavor out of each and every vegetable that accompanied this already stellar meal.

Fantastic job La Castile - you've reached levels of shittiness that I have never experienced before.

slow clap.

Spinach, Ricotta & Ground Beef Lasagna - A Step-by-Step Guide

One of the most perfect comfort foods in the world is a nice homemade lasagna.  If you don't like lasagna well then you may as well just bring your lasagna hater mouse right on up to the 'x' on your screen right now because this is a special post... for special people... with special step-by-step pictures.. strictly for lasagna lovers only.

How to make the perfect lasagna:

You will need:

6 fresh lasagna sheets (2 per layer)
4 cups of smooth ricotta cheese
2 eggs
1 small pack of frozen chopped spinach (thawed and strained to remove excess water)
2 lbs extra lean ground beef
7-8 cups of tomato sauce (plus extra for plating) *refer to previous recipes*
1 large yellow onion (chopped)
3 heaping cups of grated mozzarella cheese
Grated Parmesan 

Salt and Pepper
EVOO

Preheat oven to 375.

In a pan, heat up some EVOO and cook your onions until they are transparent (a couple minutes), add in your ground beef and cook over medium heat, breaking up the meat with a spatula as it cooks.  Once all the meat has browned it is done.  Add in 2 tablespoons of your tomato sauce and some salt and pepper and then set mixture aside.

In a bowl, mix together your strained spinach, your eggs and your ricotta cheese.  Add some salt and pepper and set aside.

In a proper lasagna baking pan, put a generous layer of tomato sauce on the bottom of the pan and then top with your first layer of lasagna sheets.  Add some more tomato sauce and then evenly distribute your ground beef (*note* you can't go wrong by adding more tomato sauce as you go along - there is no such thing as too much for this recipe).  Add another layer of lasagna sheets on top of the beef, add more tomato sauce (obvi) and then add your spinach and ricotta layer (*note* always put the meat on the bottom layer since it is heavier than the cheese layers).  Add another layer of lasagna sheets - and more tomato sauce.  Top the whole thing with your grated mozzarella cheese and bake for 15 minutes.  Broil for 2 minutes after baking to let the cheese bubble and slightly brown (don't burn!). Top with some freshly grated Parmesan cheese, cut it into individual portions, serve & enjoy!

Tip: You can make the lasagna ahead of time and right before you are ready to eat it you can finish the final bake and broil steps.  It's also a great recipe to make extra to freeze and store!

xo Chef Natty

Veal Parmesan

You will need: (serves 4)

4 large veal cutlets (tenderized)
1 cup flour
2 cups breadcrumbs
3 eggs
1 cup Italian parsley (chopped)
3-4 cups tomato sauce (refer to previous recipes)
grated mozzarella cheese
salt and pepper
vegetable oil for frying

In 3 separate plates/bowls - add your flour to one plate, your breadcrumbs in another, and your beaten eggs in another.  Mix in some salt, pepper and your parsley in with the breadcrumbs and then - doing one cutlet at a time - dip your veal in the flour - then the egg - then the breadcrumb mixture.

Heat up some oil in a fry pan and when oil is hot ( almost smoking) - fry your veal for 1-2 minutes on each side or until you get a slight brown crust.  Set veal on a baking sheet and top each one with some tomato sauce and cheese.  Place in the oven under broil until the cheese melts.

Then eat it.

Obvi.

xo

Arugula and Prosciutto Salad with Poached Bosc Pear, Shaved Asiago and Balsamic Glaze

You will need: (serves 4)
12 Slices of good quality Prosciutto (such as Parma or Berkshire)
4 Handfuls of Arugula / Rockette
2 Small Bosc Pears (peeled)
1/4 cup sugar
EVOO
2 Cups Balsamic Vinegar
8 Shavings of Asiago Cheese
Salt

This is a very simple salad but it is always a crowd pleaser.  I made this dish as an appetizer for a small dinner party last weekend and everyone really enjoyed it.  It is especially complimentary if you are having a heavy or rich main course because the sweetness of the pears really freshen up the palate.

To start - we have to poach the pears.  Simply bring a small deep bottom pan full of water to a low boil and add your sugar and your peeled pears.  Cover the pan with parchment paper cut to fit the pan.  Cut a small hole in the middle of the round parchment paper cover to allow the steam to release while the pears poach.  Let boil for 15 minutes, strain and set aside.

Once the pears are cool enough to handle, slice them up and put them in the fridge for at least 30 minutes.

In the meantime bring your balsamic to a boil in a small saucepan and reduce by more than 1/2.  It should be thicker and sweet at the end of the reduction process.  Set aside and let cool.

In a small mixing bowl, toss your arugula in a little bit of EVOO and a pinch of salt.  When you are ready to serve, plate 3 slices of prosciutto per person, top with a handful of arugula and your poached pears, top with your asiago cheese and then drizzle with your balsamic glaze and voila!  A delish, fresh and summery salad!

Note* The pears and the balsamic glaze can be made in advance which makes this salad particularly easy when entertaining since it takes very little last minute prep time!

xo

Chef Natty

Hilton Head Binge

Hello there foodie friends. 

First off, I apologise for the serious lack of bloggage over the past week and a half.  I've been away which really is no excuse since I had a computer with me the whole time - but still - I was too busy eating insane amounts of serious Southern cuisine that I forgot to blog about it.  However, I am back and ready to blog my face off this week.

To kick off the week of kitchen treasures that I will slowly be revealing, I have to comment on some of the amazing food whilst I was away in Hilton Head, South Carolina.  From traditional Southern BBQ to a little bang bang shrimp from Bonefish we had it all - and by had i mean ate.   A highlight being the gigantore plate full of donuts post delish 4 course gourmet masterpiece in celebration of our 10 month wedding anniversary (hold applause).  

I took the liberty of photographing the two most delicious yet horrid things we consumed last week just for you.

Observe...

Despite the week of pure gluttony - I do think hubs and I deserve a pat on the back on a couple points...

1- we did manage to make it to the gym before pool / golf time (first time I've ever achieved aerobic activity on vacay... big step people... big step)

2- Our dinner drink of choice was usually red wine which is good for your heart ... like cardio... therefore our bevey choices were always health friendly.

3- we only smashed one bag of S&V's the whole week.  this is an even bigger deal than the morning gym regime.

Lots of recipes to come this week.

xo

Chef Natty Fatty

Brie, Pear & Caramelized Onion Pizza

There are a million different ways to spice up a regular peperoni and cheese pizza.   One of the most recent recipes I posted was for a smoked salmon pizza (which is amazing ps for those of you who have yet to try that one out) and today, I am going to pass along another 'out of the box' pizza recipe for my fellow foodie readers who want to step out of the pizza box and get a little creative.  Now, before I share this one, I have to given a special thanks to Intern buddy since this baby is alllll hers.  I give her alllll the credit for this pizza gem.

You will need:

- ¾ of a medium wheel of double cream brie

- 1 flat bread (you can make the dough homemade too, but for simplicity sake, we will use a fresh, thin flat bread)

- 1 large onion (or 2 small onions)  - long thin slices

- 2 small bosc pears (sliced)

- 1 tsp sugar

- 1-2 tbsp butter

- pinch of salt

Preheat your oven to 325 degrees.  In a small pan, melt your butter on medium heat and then add your onions and sugar.  Stir frequently letting your onions turn opaque in color and caramelize (about 4-5 minutes).  Top your flat bread with the onions and spread evenly. Next, place your pear in an even layer over then onions.  Using your hands, coarsely rip up your brie cheese in to 1-2 inch pieces and lay them over top the onions and pear.  Sprinkle the pizza with just a small pinch of salt and place in your hot oven for 10-15 minutes or until the cheese has melted.

Cut up - serve & enjoy! :)

A fantastic fresh summer twist on homemade pizza!

Argentinian Flank Steak with Chimichurri Sauce

Since everyone is loving the corn recipe I posted yesterday,  I figure it's only right to complete this dish with a fabulous summery main to go along with the delish corn.

You will need: (Serves 4)
For the Steak / Steak Marinade:
* 1 1/2 lbs flank steak
* 1/4 cup red wine vinegar
* 1 tsp Worcestershire
* 1/4 cup EVOO
* 1/4 cup fresh cilantro (chopped)
* 1 tsp cayenne pepper
* 2 cloves garlic (minced)
*  salt and pepper to taste

For the Chimichurri Sauce:
*1 cup olive oil
*2 tablespoons fresh lime juice
*2/3 cup minced fresh parsley
*3 cloves garlic (minced)
*2 large shallots (minced)
*2/3 cup fresh cilantro (chopped)
*1/2 cup red wine vinegar
*salt and pepper to taste


In a resealable container or a large resealable plastic bag, combine all the ingredients for your marinade.  Add your flank steak and turn to coat evenly.  Let it marinate in the fridge for 2 hours. 

In the meantime, combine all ingredients for the chimichurri sauce in a small blender and mix until everything is uniform - you should end up with a thick, highly aromatic bright green sauce.  Refrigerate until  your meal is ready to serve.


After marinating, remove flank steak from plastic bag or container and let the excess marinade drip off.  Place on a hot grill for about 4-6 minutes on each side (for medium rare). Remove from heat and let stand 3-4 minutes. Slice up your steak (always slice across the grain) and place it on a serving dish.   Garnish with some extra cilantro and/or parsley and serve with your summer-style corn and a bowl of your chimichurri on the side for dipping!

Happy Grilling!

xo

Chef Natty

Summer Style Corn-on-the-Cob

Since we have been graced with this wondrous weather, I can't help but daydream about all the amazing fresh fruits and veggies that come along with the beautiful summer months.  Or in the case of Toronto, the 3.78 days of sunshine we get amidst our version of 'the rainy season'... you know... the season that comes around for a brief stint of time pretending to be summer before it starts to snow again. Ya that time.

However, (sucky Toronto weather aside), this doesn't take away the fact that we get some pretty juicy corn around this time of year. 

The following is a recipe I got from hubs last summer and it has become one of my favorites.

You will need (serves 4):

4 ears of corn in the husk

1/4 cup mayonnaise
1/2 teaspoon cayenne (or more to taste)
1-2 cups crumbled feta
1 tbsp lime juice

To start.... Fire up that grill!


Soak corn in husks in cold water for about 10 minutes. Drain corn and grill on a your grilling rack until the husks are charred - about 10 minutes.  Remove the husks from the corn and then put them back on the grill for another 10 minutes or so - you want the corn to be a little brown in some spots.

While corn is grilling, use a small bowl to whisk together your mayonnaise, lime juice and cayenne pepper. In a separate plate - lay out your crumbled feta.

When corn has cooled enough to handle, brush it with your mayonnaise and cayenne mixture and then roll it in the feta cheese.
Garnish with a few fresh lime slices and then serve and enjoy!

If you do not have a grill:

An alternative is boiling the corn in hot water on a stove (husks removed) for 3-7 minutes, depending on how soft you like your corn.  Remove with tongs and dry.  Follow the rest of the steps the same way you would if you were grilling!

xo Chef Natty