First Breakfast of the New Year

What better way to start 2010 than with a late breakfast. We were up early and had coffee, but I waited until 10:30 before cooking breakfast.  This way I can get away with only cooking two meals today.

Spanish Tortilla baked in a vintage Griswold Cast Iron Skillet

Served with English style bacon

and toasted homemade baguette.

 Most Spanish Tortillas are cooked on top of the stove, but I prefer to finish mine in the oven.

Spanish Tortilla (Potato Omelette)
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Although a tortilla can be served for breakfast, it is quite often served as a Spanish Tapa or small appetizer with a glass of wine.  It is equally good served hot or at room temperature.

Most recipes that I have seen for Tortillas call for cooking the omelette on top of the stove.  I find that it turns out better if you bake it in a cake pan  or a cast iron pan in the oven.

 (This recipe makes two Tortillas)

At least 4  large baking potatoes or 5 or 6 smaller ones
1 small onion
12 eggs
olive oil
salt
pepper

Heat oven to 350°

Peel and cut potatoes into 1/8 to 1/4  inch slices. Heat one or two frying pans and saute the potato slices in olive slowly, until almost tender. Add salt and pepper.

Cut onion in half and slice thinly. Add onion to the potato mixture and continue to saute until the onions and the potatoes are tender.  I like the onions and potatoes to start to turn a bit golden.

Add a couple of teaspoons of olive oil or butter to two cake pans.  Place in oven to heat.

Beat up eggs and season with salt and pepper. Gently toss the potato mixture into eggs. Pour mixture into the two heated cake pans.

Bake for approximately 15 minutes or until eggs are set and the omelette is golden and puffy.

For breakfast cut into wedges and  serve   Can be served with a salsa as well.

As an appetizer, cut into small squares and serve with a nice Spanish Red Rioja.  

Pulled from the Freezer

Started my four day work schedule yesterday. Decided on something simple for dinner, because I also wanted to bake bagels last night. I still had some of the perogies I made a few weeks back, in the freezer so they became dinner. Fried up some side pork and onions to go with them. I posted the recipe back in April.

Greek Salad Follow up

I thought I would share with you some options on preparing a Greek Salad.

This is the basic recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Salad
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A Greek Salad is the easiest of salads to make. It is one of the few salads that I actually like.

It is comprised of Tomatoes, Onions, Green Peppers, Cucumber, Kalamata Olives, Feta Cheese, oregano, salt, pepper and Olive Oil.

Just cut up all the vegetables, sprinkle with oregano, salt, pepper and the feta cheese and drizzle with olive oil. The better the ingredients the better the salad, so if you can, use an imported Feta, preferably a Sheeps Feta, and a good quality Extra Virgin Olive oil. This salad is even better in the summer when local tomatoes are in season.

For something a little different, stack the ingredients;

or, drizzle .....

......olive oil over a thick slice of feta, sprinkle with herbs and bake in the oven until the cheese is hot and starting to melt, then place on top of your salad.

Greek - Chicken Souvlaki with Greek Salad

This is one of our favourite dinners. It is a very simple dinner, one that can be made quickly, even on work days.

Chicken Souvlaki with Greek Salad and Rice

Just cut boneless chicken breasts into cubes and thread on to skewers. Rub with minced garlic, sprinkle with oregano, salt and pepper and squeeze a lemon over it.

Cook the rice, heat the grill and make the salad.

This is just a basic outline. No real recipe with exact measurements needed for this dish.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Souvlaki
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Chicken breasts
Fresh minced garlic
dried oregano
lemons
olive oil
Salt
Pepper

Cut chicken breasts into 1 inch cubes

Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers.

Rub with fresh minced garlic and dried oregano

Squeeze fresh lemons over chicken and some olive oil

Salt and pepper

Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture.

Place on hot grill and turn often until done. Serve with Greek salad and rice.

NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb

Curry Dinner

Beef Curry

Chicken Curry

Promised Moe a curry dinner this week. Usually we go out for curry because then we can order three or four different items. When I make curry, its the same thing. We want a variety. So I spent most of the afternoon off and on in the kitchen. We had a chicken and a beef curry and my favourite, Potato Cauliflower (Aloo Gobi) basmati rice and homemade chapati. Now if I only had a tandoori oven so I could have baked Naan, life would be perfect.

Home Cookin Chapter: Recipes From Thibeault's Table - Poultry

Simple Chicken Curry
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Chicken pieces (Legs and thighs)Remove Skin
2 large onions
2 cloves of garlic
1 inch piece of ginger root
4 black or 8 green cardamom pods
1 tablespoon turmeric
1 teaspoon cayenne pepper
2 cups chopped tomatoes
1 teaspoon cumin (or more to taste)
1 teaspoon ground coriander
2 cups chicken broth
salt
pepper
fresh cilantro

Saute the onions in vegetable oil (about 1/4 cup). Cook until they turn light brown, stirring constantly to prevent burning. Add garlic, ginger and the spices. Continue cooking for a couple of minutes over low heat. Do not burn.

Add chicken and cook turning to coat well with the spices. Add the tomatoes and some chicken broth. Cover and cook until chicken is tender. Serve with Basmati rice and sprinkle with fresh cilantro.

Printable Recipe Link

Home Cookin Chapter: Recipes From Thibeault's Table

Chapati
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2 cups whole wheat flour
1 cup all purpose flour
salt
1 cup warm water
extra flour for dusting rolling surface

Note: Recipe can be adjusted. Just keep the ratio of whole wheat flour and all purpose flour at 2 to 1.

ie. 1 cup whole wheat, 1/2 cup all purpose.

Place flour in food processor and add salt. Mix well.

Slowly add warm water and process until flour forms a soft dough. Knead in the machine for 50 to 60 seconds. Wrap in plastic and let the dough rest for at least 30 minutes.

Knead dough again and divide into equal size balls , approximately 20 to 24 depending on size.

Dust with flour and cover with plastic wrap to prevent drying out.

Roll each ball into a thin 7 to 8 inch circle.

Heat heavy frying pan and place chapati on pan and bake until small brown spots appear. Flip over being careful not to puncture. Cook on flip side and then remove and place directly on to the gas flame. Bread will puff up. Can be placed on a raised rack over an electric burner too.

Butter Chapatis, roll and wrap in a clean tea towel and place in low oven to keep warm while you cook the remaining Breads.

Printable Recipe Link

Home Cookin Chapter: Recipes From Thibeault's Table

Cauliflower And Potatoes In A Spicy Curry Sauce
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1 small head of cauliflower
3 russett potatoes
1/2 cup oil
1 small onion chopped
1 clove of garlic minced
1 teaspoon cumin seeds
1 teaspoon cumin powder
2 tablespoons ground coriander
1/4 to 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 to 2 teaspoons grated ginger
1 cup finely chopped tomatoes (fresh or canned)
2 to 3 cups of chicken broth
Fresh chopped coriander (Same as cilantro)
(optional:  frozen peas)

Break cauliflower into about 1 1/2 inch pieces. Peel the potatoes and
cut into 1 1/2 to 2 inch pieces

Heat the oil over medium heat and when hot add the onions and saute until golden, add garlic and cumin seeds. Cook for a minute or two. Do not burn. Add the rest of the spices. Stir and add the potatoes and the cauliflower. Toss with the spices and cook for a few minutes and
then add the grated ginger, tomatoes and chicken broth. Cover and simmer until the vegetables are tender.  If using frozen peas add now.  Turn off heat and add chopped coriander (cilantro leaves)

Printable Recipe Link

Greek - Roast Chicken and Potatoes

Rather than a traditional roast chicken dinner I decided to go Greek.

Lots of garlic, oregano and fresh squeezed lemon juice over the potatoes and the chicken. Roasted at 500°F.

I love how the potatoes absorb all the wonderful flavours, especially the lemon.

Chinese and Chocolate

The Ultimate Chocolate Cake

Or maybe I should title this Chocolate and Chinese since Moe had two pieces of chocolate cake before dinner. Around 4:00 pm. I waited until after 7:30 to serve dinner so he would be hungry again. You can find the recipe for Anna Olson's Ultimate Chocolate Cake here.

I found a recipe for Kung Pao on another recipe blog - Blogchef.

Was very good and definitely a keeper.