Potlucks are always a great way to try new food and scoop new recipes. Today’s muffins were a huge hit at a recent T-Ball brunch. People were raving about these wonderful little tidbits.

I’m planning on serving these to my guests at the cabin along with a plate of fruit for breakfast this coming weekend. They’re easy to make, and depending on the size of the crowd, you may want to double the recipe.

Breakfast Muffins

Ingredients

• 12 oz of cottage cheese (approx 2/3 cup)
• 2 tbsp white sugar
• 1/2 cup melted butter
• 2 tsp baking powder
• 2 eggs
• 1 cup of flour
• 1/2 tsp salt

Directions

Heat oven to 400 degrees Fahrenheit. Grease muffin tins. Mix all the above ingredients together and bake for 20 minutes. Makes 9 muffins - double it for a larger crowd.

There is nothing more delectable than fat juicy wings dripping with smoked barbecue sauce. Spicy chicken wings and beer are still one of my favourite meals (if you could call it that).

I prefer the sticky and sweet, while Bill, likes a salty soy topping. Below are several recipes that cover a myriad of taste buds. These wings should all be served with icy cold Coronas.

Sweet & Spicy Wings

For the sauce:
1 1/2 cups rice or cider vinegar
1 cup sugar
3/4 cup ketchup
6 tablespoons Chinese plum sauce
1 tablespoon hoisin sauce
2 tablespoons finely chopped garlic
2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chili, with seeds
3 tablespoons finely minced fresh ginger
1 teaspoon salt, or to taste
1 tablespoon cornstarch mixed with 1 tablespoon cold water

30 chicken wings (tips removed), rinsed and patted dry
2 tablespoons chopped cilantro, for garnish

Preparation

1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.

2. Preheat the oven to 350ºF.

3. Using a sharp knife, separate the chicken wings at the joint. Set aside.

4. Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.

Chicken Wings in Peanut Sauce

4 lb chicken wings, halved at joint, tips removed if desired
2 tablespoons vegetable oil
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced

For sauce
4 tablespoons natural peanut butter
2 tablespoon fresh lime juice
3 teaspoons Asian fish sauce
3 teaspoons soy sauce
2 tablespoon sugar
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon salt

Preparation

Make wings: Preheat oven to 500°F.

Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.

Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.

Make sauce while wings cook: Whisk together sauce ingredients in a large bowl until blended.

Add wings to sauce and toss until coated.

Asian Soy Wings

30 Chicken wings, rinsed and patted dry

1 1/4 cups of Lee Kum Kee’s Chicken Marinade

Marinate raw chicken wings in chicken marinade for approx. 30 - 45 minutes. Place wings on foil lined cookie sheet leave a little room between them. Bake at 400 F. for 40 minutes. Serve immediately.

Sizzling T-bones, fat juicy hamburgers, baby-back ribs dripping with barbecue sauce, these are just some of the sights and smells of summer. I must admit, the aroma of barbecue smoke makes me instantly hungry.

If you are a griller, or have a spouse that’s into it, trying new recipes can be a bit daunting. Thanks to my good friend Cheryl, I recently learned that Weber, as in Weber barbecues published a weekly email recipe - it’s free, and according to my savvy friend (think Martha Stewart only much prettier) they’re delicious.

I came across this recipe, Turkey Burgers with Chunky Peach-Cranberry Ketchup on the site. If you’re interested in receiving their free recipes click here to sign up.

Turkey Burgers with Chunky Peach-Cranberry Ketchup

According to the site, this turkey-based version cooks up, “Moister and juicier. Topped with this special “ketchup” it’s anything but ordinary.” Personally, I might skip the ketchup and just go straight for the burgers, but it’s a nice recipe to have especially when peaches are in season.

For the ketchup:

For the burgers:

To make the ketchup: In a sauté pan, warm the oil and sauté the shallots for 3 minutes. Add the peaches and sauté for about 2 minutes or until juices release from the fruit. Add the rest of the ketchup ingredients and blend well. Simmer for 5 to 6 minutes. Remove from heat and chill thoroughly.

Cut the onion into 4 thick slices. Brush onion slices with oil and season with salt and paprika. Grill over Indirect High heat until tender, about 10 to 15 minutes, turning once halfway through grilling time. Remove from grill and keep warm.

To make the burgers: In a medium bowl, combine all the burger ingredients and mix well. Form into four patties, each about 3/4-inch thick. Grill over Direct High heat until juices run clear, about 6 to 8 minutes, turning once halfway through grilling time.

Place burgers on buns and top with grilled onions and chunky peach cranberry ketchup.

Makes 4 servings.
Bon Appetite!

Cheers,

Julie

If you happened to miss Wednesday’s Globe and Mail article, Retro Cuisine Goulash Goes Haute, then you likely aren’t aware that crock-pots are making a comeback. According to the article “The crock-pot is back transforming cheap, cuts of meat…into fashionable home dinners.”

I have been crock-potting for the last 11 years, largely a result of my husband. He crock-potted his way through university. We are still using his original pot and the recipe book that came with it.

While the crock-pot is usually reserved for cold nights and comfort food, it’s a great appliance to have at the cabin. You can make dinner in the morning, leaving you free to enjoy a good book or your guests.

One of my favourite dishes is Braised Lamb Shanks - think Osso Buco made with red wine.

Ingredients - makes 6 servings

• 1 cup dry red wine
• 2 cups of low sodium chicken broth
• 2 heaping tablespoons Dijon mustard
• 2 teaspoons kosher or coarse sea salt
• 1 teaspoon freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 5 to 6 pounds lamb shanks, not trimmed of fat
• 2 cloves of garlic, finely chopped
• 2 medium yellow onions, peeled and coarsely chopped
• 2 large carrots, peeled and cut in 1/4-inch slices
• 2 stalks celery, finely chopped
• Finely grated zest of 1 large lemon
• 2 heaping tablespoons coarsely chopped fresh rosemary leaves

Directions

In a large skillet, heat olive oil and butter over medium heat. Add lamb and cook until lightly browned on both sides. Transfer to slow cooker.

In a small bowl mix the red wine, chicken broth, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 2 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.

Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve. Alternatively, puree juices in a food processor and then simmer for 5 minutes in a saucepan. Pour over meat and serve on a bed of egg noodles.

Cheers,

Julie

PS - Did you know peeking or removing the crock-pot lid adds 20 minutes to your cooking time?

Every year for Mother’s Day my children buy me a plant, shrub or tree. Last year I received two magnolia trees. This year I’m hoping to receive something that bares fruit- ideally a cherry tree.

Inspired by last weekend’s Vancouver Sun columnist, Steve Whysall, (see Sweet Treats) I’d like to turn our backyard into a fruit orchard of sorts.

Due to bears, deer and other little four-legged creatures, we are discouraged from planting any kind of fruit trees at the cabin. Although my neighbour Ed has a great apple tree that kids and animals both enjoy, I’ve shied away from planting anything edible.

This article offered some great advice on buying buying fruit producing plants and trees. Specifically, if you’re planting a fruiting tree, vine or bush this year, don’t expect a bumper crop. You have to be patient as it can take several seasons before a plant starts producing lots of fruit. It goes on to explain that most fruit trees are sold in three or five gallon pots, but if they’re available, it’s recommended to buy more mature specimens in seven or 10-gallon pots, in order get more fruit sooner.

If you want more information on how to plant the trees and bushes, including pruning techniques, the Ministry of Agriculture and Lands is your best source see www.agf.gov.bc.ca/aboutind/products/plant/raspberry.htm

The following are a list of the best fruiting trees and berry-bearing shrubs for the Lower Mainland of Vancouver which is classified as a zone 7-8. Vancouver Island is a zone 8.

Cheery Tree Varieties

When buying a cherry tree, buy a variety that is self-pollinating, so you don’t need to plant more than one kind. The most popular varieties are:

• Lapins, Glacier, Stella and Sweetheart

Apples

Apple trees need a pollinator. As long as there is another tree in the neighborhood, there should be no problem with pollination. Crabapple trees make great pollinators. Recommended varieties include:

• Honeycrisp, Liberty, Braeburn, King Gravenstein, Melrose

Blueberries

Blueberries are self-furtile, but you get more fruit if you have more bushes with similar flowering times, early, mid or late bloomers. Recommended cultivars:

• Duke, Patriot, Blue Crop, Chippewa and Blue Gold

Raspberries

Recommended varieties:

• Heritage, Meeker, Autumn Bliss, Tulimeen

I’m looking forward to building up our back yard garden. Planting trees and shrub given to me by the kids makes it even more special. We might get started a little earlier this year as Earth Day is next Sunday. What better way to celebrate than planting a cherry tree or some blueberry bushes.

Cheers,

Julie

The chalkboard signs advertising “Fresh Halibut” are starting to appear; another sign that spring is finally here. Despite living on the west coast I’m not a big lover of fish and will go out of my way to avoid salmon at all costs. That said, I have mastered the art of making fish taste good.

Today’s menu is one of my favourite west coast meals: Halibut with Mayonnaise Dressing, Baby Potatoes with Fresh Dill and Roasted Asparagus with Balsamic Vinegar.

Roasted Halibut with Mayonnaise Dressing

Ingredients:

• 4 6 to 7 oz pieces of halibut (I like nice thick pieces so avoid the tail pieces)
• 3/4 cup Hellman’s mayonnaise
• 1/4 marmalade jam or citrus jam like apricot
• sea salt to taste

Directions

Heat oven to 400 degrees Fahrenheit.

Pat the fish dry with a paper towel and sprinkle with coarse sea salt. In a measuring cup, stir in mayonnaise and jam. Mix well and pour over the halibut pieces, coating the top and sides. Bake at 400 for 10 - 15 minutes (will vary depending on the thickness of the fillets.) Serves four.
Baby Potatoes with Dill

• 12 - 16 new potatoes
• fresh dill
• 2 tbsp butter
• sea salt

Wash potatoes and steam in a pot. Once cooked, drain pot and add butter, chopped dill and sprinkle of sea salt. Once butter’s melted pour over potatoes, coating them evenly and serve immediately. Makes four servings.

Roasted Asparagus with Balsamic Vinegar

• 1 pound fresh asparagus (12 to 14 medium), trimmed and peeled
• 2 tsp olive oil
• 2 tbsp balsamic vinegar
• 3 tbsp freshly grated parmesan cheese

Preheat oven to 500°F. In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well. Sprinkle with fresh parmesan and serve immediately. Serves four.

These dishes are very simple to make and they taste delicious. Depending on where you purchase your vegetables and fish, it might even qualify for the 100 Mile Diet.

Cheers,

Julie

Growing up in southern Ontario, the only thing we rubbed on our steak was Lowry’s seasoning salt and Kraft barbecue sauce. It has taken me a while to discover how the wonderful flavours of fresh herbs and kosher salt can bring out the beef’s true flavour versus masking it in a sticky sweet sauce.

In keeping with the spirit of beef week, below are some simple and not so so simple ways to grill, marinade and braise beef. For more great recipes visit Epicurious.com. If you have a favourite of your own I invite you to share it with us. Does anyone use beer to cook beef (other than drinking it while you’re barbecuing)?

Pan Seared Rib-Eye Steaks with Porcini Rosemary Rub

2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil

Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.

Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).

Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.

Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.

Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.

Herb Rubbed Top Sirloin Steak

Steak
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt 1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
Extra-virgin olive oil (for drizzling)

Mix oregano, thyme, pepper, and salt in small bowl. Press herbs evenly into meat covering both sides of steak. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours. Let stand at room temperature 1 hour before grilling. Prepare barbecue (medium-high heat). Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium. Transfer steak to cutting board; let rest 5 minutes. Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices.

Braised Beef with Tomato Gravy

1 1/2 lb beef top-round steak (1/2 inch thick)
1/2 cup all-purpose flour
2 tablespoons rustic rub
1/4 cup vegetable oil
2 cups chopped onion (1 large)
1 cup chopped green bell pepper (from 1 large)
1 cup chopped celery (about 2 ribs)
1 1/2 cups chopped peeled and seeded tomatoes (see cooks’ note, below) or 1 1/2 cups (from a 28-oz can) drained canned tomatoes, chopped
1 tablespoon chopped garlic
5 Turkish bay leaves or 2 California
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon black pepper
2 cups beef broth (homemade or canned; 16 fl oz)
1/2 cup dry red wine
3 tablespoons chopped scallions
2 tablespoons chopped fresh parsley

Cut beef into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour.

Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté beef, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 2 1/2 hours.

Discard bay leaves and stir scallions and parsley into grillades. Serve over egg noodles.

Cooks’ note:
To peel a tomato, first cut an X in the bottom and immerse in boiling water 10 seconds. Transfer to ice water, then remove and peel.

Emeril’s Rustic Rub

4 tablespoons paprika
1 1/2 tablespoons cayenne
2 1/2 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
3 tablespoons salt
1 1/4 tablespoons dried oregano
1 1/4 tablespoons dried thyme

Stir together all ingredients in a bowl until combined well.

Cooks’ note:
Spice rub keeps in an airtight container at room temperature 3 months.

Cheers,

Julie

PS - If you ever wondered why the beef served in Chinese restaurants is so tender it’s because they use very inexpensive cuts, like shank and flank (14 oz), sliced to 1/4 inch and then soak it in water (1/4 cup) mixed with baking soda (1/2 tsp) and potato starch (1 tbsp) for about 30 minutes. The baking soda breaks down the meat very quickly but leaves it with a slightly salty taste.

Growing up on a beef farm I’m ashamed to admit when it comes to knowing the different cuts of beef I haven’t got a clue. I do know that sirloin is more tender than flank but when it comes to the rest of the cow I generally go on price. If it’s expensive it must be good.

Tough But Tasty

Today we’re going to look at the different cuts of beef - which is essentially a muscle tissue. The more exercised the muscle the tougher the meat is going to be. That’s why chuck, shank and brisket are the toughest cuts, but their high fat content also makes them the most flavourful.

Generally speaking the fat content in all four-legged animals is the highest in the front of the animal and lowest in the rear. Unlike myself where it is definitely the other way around.

These tougher cuts of meat require slow moist cooking methods like braising, boiling or stewing to loosen the connective tissue. Corned beef comes from boiled brisket meat. More tender cuts of meat like the rib, sirloin and loin can be cooked with dry heat methods like grilling, roasting and broiling.

Expensive but Tender

The Rib, Loin and Sirloin are the most delicate cuts of beef. The rib comes from the rib section (Rib Eye refers to boneless, Prime Rib refers to bone-on).

The Loin produces T-bones, porterhouses, striploins (also known as New York Strips) and tenderloins like Filet Mignon, Chateaubriand, Tournedos and Medallions. Tenderloin is more tender but lacks the flavour intensity which is why filet mignon is often served wrapped in bacon.

The Sirloin, considered to be the best steak for value and taste/tenderness balance, depending on how it’s cut, produces the bottom sirloin, tri-tip, and top sirloin grilling steaks.

The hip or round includes the sirloin tip, eye of round, outside round (bottom round) and inside round (top round). It is the leanest part of the whole animal and has more meat without tendons than any other part of the animal. The sirloin tip and and inside round are the finest- textured meat. Due to the lack of fat on this cut braising is not recommended. It should be cooked quickly using a grilling or stir frying method.

Flank and Short Plate - Flank steak and skirt stake (from the plate) are delicious when grilled, but they need to be slowly marinated first and cut against the grain for a softer texture.

Tomorrow we will look at some great marinades and slow cooking recipes to help you get the tastiest bang for your buck or rather biggest bang for your beef.

For more information on cuts of beef, visit The Healthy Butcher (www.thehealthybutcher.com).

Cheers,

Julie

“I can’t imagine life without luxuriously smooth, golden brown caramel. It’s an obsession, really - the flavour of forbidden fruit.” These are the poetic words of Chef Michael Smith - the award-winning host of the Food Network’s Chef at Home, Chef at Large and The Inn Chef.

This man speaks from my heart. While some people fawn at newborn babies and Wheaton Terrier puppies, my heart melts when I come into contact with a rich caramel sauce. “Create your own caramel just once and you spark a lifelong addiction,” writes Smith in the Food & Wine section of Wednesday’s Globe and Mail newspaper. Never were truer words written.

I love this golden sauce layered over vanilla ice cream and capped with salty peanuts (a throw back from my Dairy Queen days). Sticky bread pudding drizzled with caramel sauce - heaven. Especially if it happens to be Dalvay by the Sea’s sticky date pudding. I actually had it for breakfast on my 31st birthday - it remains one of my favourite food moments.

It’s hard to believe that nirvana consists of only five ingredients, but it’s the creamy richness and the simplicity of this recipe that makes it so delectable. Make and enjoy.

Chef Michael Smith’s Caramel Sauce

Ingredients

(makes two cups)

• 1 cup of water
• 2 cups of white sugar
• 1 cup of cream
• A dribble of or two of pure vanilla extract
• A sprinkle or two of sea salt

Technique:

Pour the water into a small saucepan. Pour the sugar in a small, tight pile into the pot. The sugar will easily dissolve without forming gritty crystals. Begin heating over medium-high heat but do not stir. The water and sugar will quickly dissolve together and form simple syrup. Continue heating the mixture until the water evaporates and the mixture turns to a deep golden brown - when you see the first hints of colour (pale golden stage) begin swirling the pan to help the mixture colour evenly. At the golden brown stage carefully add the cream - it will sputter and hiss a bit - but turn the heat back on and stir or whisk until the caramel is smooth. Add the vanilla and salt. Pour into a glass jar and refrigerate.

Cheers,

Julie

One of my favourite meals for a large gang at the cabin is homemade pizza. While chopping up all the ingredients is very labour intensive, the kids, as well as the adults love making their own pizza. The trick is remembering which is which.

I usually cheat and buy a package of the mini crusts, along with assorted grated cheeses. If I have more time I like to make the crust from scratch. Below is Emiril’s homemade crust - delicious, thick and chewy. The perfect crust. While my kids prefer ham and pineapple, my favourite toppings include: goat cheese, sun dried tomatoes, some caramelized onions, toasted pine nuts and prosciutto.

Basic Pizza Dough:
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon saltIn a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

Yield: dough for 1 (15-inch) pizza

If you’re feeling brave, you may want to try Emiril’s Pulled Pork BBQ Pizza - this recipe looks awesome.

What’s your favourite pizza topping?

Cheers,

Julie