Blue Cheese Oysters Rockefeller

After spending 4 months in the hospital and having to endure countless hospital meals I was looking for something super tasty. Enter Oysters Rockefeller. After searching for traditional Osyters Rockefeller recipes and keeping with my belief that everything tastes better cheese I decided on a buffalo blue cheese Oysters Rockefeller. Take a deep breath. Breathe! I know, it sounds overwhelming and it should because these little gems are heaven right here on earth. I kid you not.heaven. These beauties are great for any celebration and they totally hit the spot.

Recipe:

12 freshly shucked oysters

1/2 cup breadcrumbs (I used corn flake breadcrumbs and highly recommend them if you can find them)

1 tablespoon parsley, minced

1 tablespoon celery leaves, minced

1 teaspoon green onions, minced

1/4 teaspoon garlic, minced

1/2 teaspoon lemon zest

1 teaspoon butter, melted

1/2 teaspoon black pepper

1/4 teaspoon salt

blue cheese

Directions:

1. Preheat the oven to 500 degrees.

2. Shuck the oysters and save as much of the liquid as possible. Keep oysters on the largest of the half shells.

3. Place all of the ingredients except the oysters and blue cheese in a bowl and mix thoroughly.

4. Cover the oysters equally with the breadcrumb mixture.

5. Crumble about 1 teaspoon of blue cheese over the breadcrumbs of each oyster.

6. Place the oysters on a baking sheet trying to make sure that they stand upright.

7. Place the oysters in the oven and bake for 6-8 minutes, depending on your oven until the breadcrumbs are golden brown and the cheese has melted.

8. Serve with buffalo hot sauce and lemon wedges.

Roasted Brussel Sprouts

If you're like me, you've had one too many mushy boiled brussel sprout dishes. I don't know how many times I've shown up for Christmas dinner and dreaded the passing around of the brussel sprouts. I too am guilty of butchering the poor little cabbage heads though because I didn't really know of any other way to make them. However, as many times as I've had to endure the mush, I always wanted to like them. I'll need you to trust me here. Roasting the brussel sprouts takes them to a whole new level and it's a delicious place to be. They become nutty and crisp on the outside and tender on the inside. I'll be making extra this year for Christmas dinner in hopes of having leftovers. Yes, I actually just said that about brussel sprouts. Happy Holidays!!!

Recipe:
1 lb brussel sprouts
3 tablespoons olive oil
1/4 tsp each salt and pepper
1 tablespoon butter

Directions:
1. Preheat oven to 400 degrees. Peel the first couple of leaves from the brussel sprouts and trim off the rough bottom stems.
2. Place the brussel sprouts in a large baking dish so they are in a single layer. Drizzle with olive oil and salt and pepper. Toss to coat. Dot the brussel sprouts with butter and place the dish in the oven.
3. Roast for 30 minutes (or until fork tender) tossing with a spatula every 15 minutes. Remove from oven and serve.

Green Beans with Caramelized Shallots and Pancetta

I tried out this recipe over Thanksgiving and immediately knew it would be a new holiday must have. Actually I knew it was one of my new favorite anytime side dishes. The caramelized shallots are supremely sweet, the toasted almonds are rich and smoky and the pancetta, really what is there not to like about anything with pancetta. In lieu of pancetta you could certainly use bacon and once again, I ask, is there anything that could go wrong with that? No, the answer is a certified no. Be sure to put this little gem in your back pocket for any occasion but especially for your upcoming holiday entertaining.

Recipe:
1 lb green beans, trimmed of stems
3 shallots, thinly sliced
2 strips pancetta, diced and cooked until crispy
2 tablespoons butter
1/4 cup almonds, finely chopped
salt and pepper to taste

Directions:
1. Melt butter over medium heat in a saute pan and add the shallots. Saute shallots, stirring occasionally for about 20 minutes or until they become lightly browned and sticky. Meanwhile bring a large pot of salted water to a boil. Add the green beans to the boiling water and boil for 3 minutes. Strain the beans and set aside. Add the almonds to the pan and toast for 4-5 minutes. Add the beans and pancetta to the pan and stir together. Heat everything together, season to taste with salt and pepper and serve.

Scalloped Potatoes

It's cheesy, creamy, carb loaded goodness. Yes that's right, it's scalloped potatoes. One of my favorite side dishes and I believe a favorite of many of you. Scalloped potatoes are comforting and delicious and a hit with just about anyone. For some reason though, I think there is a misconception that scalloped potatoes are hard to make. At least that's what I thought back when I couldn't cook anything and by anything I mean anything. I couldn't imagine making scalloped potatoes. It's true that it takes a little time and that the potatoes need to be sliced very thinly but essentially that's the extent of the difficulty here. Doesn't sound too traumatic, does it? Good, now do me and my former cooking inept, 20 something, single self a favour and give this deliciousness a whirl. Oh, and you see that dark brown heaven around the sides there? That's probably the best part of the dish.

Recipe:
1 1/2 pounds russet potatoes, peeled and cut into 1/8 inch thick slices
1 medium yellow onion, cut in half and cut into 1/8 inch slices
1 1/2 cups heavy cream
1/2 teaspoon ground nutmeg
butter
salt and pepper
1 cup grated Parmesan cheese

Directions:
1. Preheat the oven to 375 degrees F.
2. Butter an 8X10 casserole dish (which is not what I used in the photo but normally do). Place a layer of potatoes, overlapping eachother over the entire bottom of the dish. Scatter the potatoes with onion followed by a light sprinkling of salt and pepper. Dot the top of the layer with about a tablespoon of butter. Repeat the layering process; overlapping potatoes, onions, salt and pepper and dot with butter until you have used up all of the potatoes and onions finishing the last top layer with only potatoes and no onions.
3. In a saucepan, bring the cream to medium heat. Add 1/2 cup of the parmesan cheese and nutmeg. Stir the mixture until the cheese has melted into the cream.
4. Remove cream from heat and pour over the potatoes. Top with a couple more pates of butter. Cover the casserole dish and place on a large baking sheet in case it bubbles over (optional, but highly recommended). Bake covered, for 1 hour.
5. Remove the casserole from oven, sprinkle the top with the remaining parmesan cheese, return the dish to the oven and continue to cook another 30 - 40 minutes or until the cheese is nicely browned and the potatoes are tender.

Serves 6

Onion Gratin

If you are wondering if I meant to say Potato Gratin, the answer is no, I totally meant onion. So you might be thinking I'm crazy and depending on who you ask, I probably am but in this case, I am all there. The Onion Gratin is beyond fabulous. Dare I say it's even better than it's potato counterpart? Oooh, I do dare. Kevin from Closet Cooking rocked my world when he posted this recipe. I had never thought of an Onion Gratin before and without the inspiration, I don't even want to think of how devoid the rest of my life might be. Pair it with something delicate like fish, or something hearty like steak, just pair it with something. Heck, I'd eat this gorgeous gratin all by itself, and I have on more than one occasion.

Recipe from Closet Cooking:
2 large yellow onions (peeled and sliced into 1/4 inch slices)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon thyme, chopped
1 cup heavy cream
1/4 cup white wine
1/4 cup parmigiano reggiano or gruyere

Preheat the oven to 375 degrees. Carefully spread the onions onto a baking sheet keeping the rings intact. Drizzle them with olive oil and season with salt, pepper and thyme. Place the onions in the oven and bake for 15 minutes. While the onions are baking, heat cream and wine in a small saucepan until the mixture bubbles around the edges. (If your cream mixture separates, remove from heat and whisk vigorously until the mixture comes back together.) Remove the onions from the oven and transfer to a baking dish. Pour the cream mixture over the onions. Cover the baking dish with foil and bake another 35 minutes. Remove the foil, sprinkle the top of the onions with cheese. Increase the oven temperature to 450 degrees, return the baking dish to the oven and bake until golden brown, about 5 minutes.

I look forward to trying these similar Onion recipes:
Onion Gratin from Kalyn's Kitchen

The Noble Pig Potato

I couldn't think of a way to explain these potatoes in the title so I thought I would just call them The Noble Pig Potato. That's because the genius behind this fabulous potato is The Noble Pig herself. I really wanted to call them The Kicka** Potatoes because that's exactly what they are, kicka**. Other than being obviously visually appealing, The Noble Pig Potato is simply delicious. Really, an easier potato there could not be. These are perfect potatoes for entertaining because you can prep them ahead of time and throw them in the oven or on the grill. And let's face it, they are just plain cool.

Click here for step-by-step instructions from The Noble Pig herself.

*The original recipe calls for roasting the potatoes however if you want to grill them, follow these instructions:
Prepare the potatoes as the recipe calls for. Heat the grill to medium. Place the potatoes on the grill and cook for about 20 minutes or until the potatoes are tender. Remove from the grill, drizzle the potatoes with butter as the original recipe calls for and garnish with fresh herbs.

Mashed Potatoes

Mashed Potatoes are by far one of my favorite side dishes . I could eat them every day for the rest of my life and be a happy camper. Ever since I tried Elise's mashed potatoes on Simply Recipes, I've never looked back. The key to the best mashed potatoes is using Yukon Gold Potatoes. Well, the butter and cream don't hurt but really it's the Yukon Golds that make all the difference. And just for the record, you may notice in the photo that along with the mashed potatoes we had T-Bone steak and shrimp...I like to live by the motto, "go hard or go home."

Recipe courtesy of Simply Recipes:
1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 tablespoons heavy cream
2 tablespoons butter
1 tablespoons milk
Salt and Pepper to taste

Fill a large saucepan with cold water. Add 1/2 teaspoon of salt and potatoes to the water, make sure the potatoes are covered. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until a fork can Pierce the potatoes. Drain the potatoes into a colander. Return the saucepan to the stove and add the cream and butter to the pan. Gently heat the mixture. Return the potatoes to the saucepan with the butter and cream. Using a potato masher, mash the potatoes until there are no lumps, making sure not to over mash or they with get gluey. Using a wooden spoon, mix the milk, salt and pepper into the potatoes. Adjust the salt and pepper to taste.

Serves 4

Garlic Cheddar Biscuits

Chalk these up to one of the best things I have ever eaten. EVER. I'm almost tempted to leave it at that because the rest of this post will undoubtedly be a sequence of annoying repetitive sentences of how good these biscuits are with nothing more than variations in wording. Shall I go on? Okay, I will, but I really just encourage you to quit reading and go make these.

If you've ever eaten at Red Lobster you've probably had their Garlicky Cheese Biscuits. Arguably the best item on the menu at Red Lobster. They are unbelievable. Still reading? Alright, I'll keep going...I made these last night for our "cheat night." Yes, that's right, these days we have to have cheat night because I am a bride to be and I thought shedding a few might make squeezing myself into my dress a little easier. So, we're basically eating low fat rabbit food throughout the week, and no, it's not fun. Don't even try to tell me it's good. It's not. Once a week however, we have cheat night, and it can get pretty ugly. Picture a couple of rabid wild dogs that haven't eaten in a week.

In addition to great company, last night's cheat night also included fried chicken, mashed potatoes and gravy, creamy pasta salad, cake with whipped cream, and these Garlic Cheese Biscuits. This morning, I received an email from my good friend and 1/8th of the party from last night that read, (amongst many other lovely things,) "get those pictures and recipe up on the blog for the Red Lobster biscuits. Can't wait to make them myself :)" Sorry Jo, but that is some good cred! See, I told you they were good.

Click here to get the recipe from Joyful Abode.

Onion Rings

So, after the brilliant success I had with the Beer Battered Fish, I found myself with some leftover batter. I hate to waste anything so it got me thinking of some other things that would be delicious beer battered and deep fried. Ok, sure what wouldn't taste great deep fried? Geez, throw a used tire in the mix and it would probably be good! The first thing that came to my mind was onion rings. After some consideration however, I figured beyond onion rings that zucchini, stuffed jalapeno peppers, shrimp, calamari...(you get the idea,) these would all be delicious. Do you have any other suggestions?

RECIPE:
1 large white onion, sliced into 1/4" rings
1/2 cup flour, seasoned with salt and pepper
leftover beer batter
oil for frying (peanut, grapeseed, canola)

Pour 1" of oil into a cast iron or other heavy bottomed skillet. Heat the oil to 370 degrees. Separate the onion slices into individual pieces. Once the oil is hot, dredge the onion slices into the flour, shake off excess flour and then coat them entirely with the beer batter. Remove the onions from the beer batter and allow some of the batter to fall off. You will most likely have to cook in batches, making sure not to crowd the skillet. Place the slices in the hot oil. Allow the rings to fry for 2-3 minutes (or until golden brown) on one side, flip the rings and fry on the other side for another 2-3 minutes. Remove the rings from the oil and drain on paper towels. Serve hot.

Beer Battered Fish and Chips

Growing up with Scottish parents meant eating a whole lot of fish and chips as a child, at least once a week, usually more. Naturally, it's one of my favorite comfort meals. We have a great fish and chips take-out just up the street so I have never made it at home. I knew that was going to have to change when a couple of weeks ago, my boyfriend and I bought our first house and in a few days we will be moving far away from the local take-out. 

I had to get cracking on my search for a great fish recipe (I already have a tried and true chips recipe.) I didn't have to look any further for the fish than Closet Cooking and Kevin's Beer Battered Fish. Hallelujah, this recipe is fantastic! Dare I say it's even better than our local? I shouldn't, but it is. Now I can move into my new house with the piece of mind that I won't be jonesing for one of my favorite meals.

RECIPE courtesy of Closet Cooking:

Beer Battered Fish:
1 bottle beer
2 cups flour
1 teaspoon baking powder
1 large egg (lightly beaten)
1 pound cod fillets (or halibut, snapper or haddock, cut into serving sized pieces)
salt and pepper to taste
1/2 cup flour (extra for dredging)
oil for frying

Mix the beer, flour, baking powder, salt and egg into a batter in a bowl. Season the fish with salt and pepper. Dredge the fish in the flour and shake off any excess. Dip the fish into the batter, allow the fish to sit in the batter for about 10 minutes. Remove the fish from the batter and gently place in the hot oil. Fry the fish in preheated 375F oil until golden brown, about 5-7 minutes, flipping half way through. Drain on a rack and serve immediately with fresh lemon wedges and homemade Tartar Sauce .

Chips:
*bake on Parchment paper!
2 teaspoons vegetable oil
2 large baking potatoes, scrubbed, about 1 1/2 pounds
1 large egg white
2 teaspoons creole seasoning

Preheat the oven to 425 degrees. Cover the baking sheet with parchment paper and lightly grease the parchment with vegetable oil. Pat the potatoes dry and slice lengthwise into 1/2-inch thick slices. Turn each slice flat and slice again lengthwise into even fries, 1/2-inch thick. In a medium mixing bowl, whisk the egg white until very light and foamy. Add the potatoes and the creole seasoning to the egg whites and toss to coat evenly.

Spread the coated potatoes on the prepared baking sheet, not touching. Bake for 30 minutes, or until golden brown and crispy; halfway through the cooking time, with a spatula, scrape the potatoes from the baking sheet and turn. Carefully remove with a spatula to a large serving plate, or individual plates. Serve immediately.

Risotto Balls (Arancini)

If you enjoyed the Risotto, hold onto your hats folks. These risotto balls are arguably even better than that. I kid you not, these were some of the best things I have ever eaten. Really, how can you go wrong with taking one of the most delicious dishes on earth and deep frying it, it's impossible.

The idea for these came from a deep fried macaroni and cheese that my boyfriend and I fell in love with at a restaurant a while back. I thought I was going to hate it. I really wanted to hate it. It just sounded like to much bodily harm. But it was good, so good that I still think of it on a fairly regular basis. I refuse to allow myself to make it a home though, because I'm afraid I'll never stop. I rationalized however that risotto didn't have quite as much cheese and other artery clogging ingredients so it was okay. Don't laugh.

While the idea came from deep fried macaroni, upon further investigation I found out there were recipes abound with these risotto balls, otherwise known as Arancini. Although traditional Arancini have mozzarella placed in the center. Huh, who knew? Only all of Italy, that's who. So if you need some rationalizing of your own, just tell yourself the Italians have been doing it for years. And you should never, ever argue with an Italian.

RECIPE:
2 cups leftover risotto, refrigerated overnight
1 egg, lightly beaten
1 cup breadcrumbs, seasoned with a pinch of salt and pepper
1 cup flour
2 cups peanut oil for frying

Preheat your oil to 350 degrees. Spoon a couple of tablespoons of cold Risotto into your hands and roll into a ball, about 2" thick. Roll the ball in flour. followed by egg and then rolled in breadcrumbs. Continue with the rest of the risotto.  Carefully place the risotto balls into the oil and fry for 2-3 minutes on each side, until golden brown. You may have to do this in batches. Remove the balls and drain on a rack or paper towels.

Mushroom and Black Truffle Risotto

Friends of ours threw caution to the wind this summer and went on a fantastic excursion across Spain. Six weeks was spent eating and drinking and travelling the beautiful country. While I certainly wish I could have tagged along, I was happy enough that they brought me back some truffles.

I've eaten black truffles before but I had never cooked with them. The truffles were preserved and I had no idea what to do with them. Enter Arborio rice. Black truffles and Arborio rice sounded like a perfect combination if there ever was one. What better way to use these gorgeous truffles than in a rich, creamy, dreamy risotto. If you've never made a risotto I really encourage you to try. For some reason there's a notion that risottos are difficult to make but nothing could be further from the truth. And if it's decadence you're looking for, it doesn't get much more fabulous than truffles and risotto.

Stay tuned for what I did with the leftovers....

RECIPE courtesy of Italissima:
1/2 cup dried porcini mushrooms
1 cup hot water
5 1/2 cups chicken stock
2 TBSP butter
2 TBSP olive oil
1 shallot, finely diced
2 cups Arborio rice
1/2 cup dry white wine
1 preserved black truffle, chopped finely (shave a few pieces with a mandolin or grater for garnish)
1 1/2 cups parmigiano reggiano, finely grated
salt and pepper, to taste

Soak mushrooms in hot water for 30 minutes. Drain and chop the mushrooms reserving one cup of the liquid. Strain the liquid through a fine sieve or cheesecloth. In a saucepan, bring chicken stock to a simmer. In another saucepan, melt the butter with the olive oil and saute shallots over low-med heat for about 10 minutes. Add rice to the shallots and stir, coating all of the grains with the oil, for 5 minutes. Add the mushrooms, truffles,wine and mushroom liquid to the rice and stir until the liquid is absorbed. Slowly add stock to the mixture one cup at a time until each cup is absorbed, stirring constantly until rice is is tender but still slightly firm in the center and the mixture is creamy, about 18 minutes. Add the parmesan cheese, salt and pepper to taste and stir well. Garnish with shaved truffles and serve immediately.

Serves 6

Thanksgiving Stuffing

If you've been looking for the best stuffing recipe, look no further. I made this fantastic recipe last year for Christmas and I haven't stopped thinking about since. Lucky for me, Thanksgiving comes early for us Canucks.

This is Elise from Simply Recipes Grandmother's stuffing. Don't the best holiday recipes come from Grandmas? They know what they're doing. I think what makes this stuffing outstanding is the giblet stock. I've also never heard of a stuffing recipe that included olives. They are a delicious surprise. A major bonus with this recipe is that it's made on the stovetop because I don't know about you, but my turkey usually takes up the whole oven and I don't have an extra one to spare. Thanksgiving dinner is my favorite meal and while I love turkey and cranberry sauce, this stuffing is the best part of the meal.

RECIPE courtesy of Simply Recipes:
1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
1 cup walnuts
2 cups each, chopped onion and celery
6 Tbsp butter
1 green apple, peeled, cored, chopped
3/4 cup of currants or raisins
Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
1/4 cup chopped fresh parsley
1 teaspoon poultry seasoning or ground sage (to taste)
Salt and freshly ground pepper (to taste)

If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe. Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them. Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren't working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you'll end up with mushy stuffing. In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper. Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.

Serves 8-10.

Veggie Burger and Fries

I'm pretty candid about my love of meat therefore you may be surprised that I'm writing about veggie burgers. Now, don't be alarmed and think I don't like my beef, chicken, buffalo or turkey burgers anymore, I certainly do. But it's hard to deny something when it tastes this good, especially when it's also good for you. Up until this time where vegetarian burgers are concerned, I've been relying on my favorite Chickpea Burgers from 101 Cookbooks and I'll write about those later because they are sensational. However, I was up for some experimentation in the kitchen and have always wanted to try making lentil burgers.

I often make a lentil loaf when I want something lighter than a regular meatloaf. Every time I make it my boyfriend tells me of these veggie burgers he used to love to get from Burger King (I'm serious) and how the lentil loaf would make a great burger. I had some fresh home made buns straight from the oven the other night and thought this would be a great time to give it a try. I'm so glad I did. These veggie burgers are awesome. I think I like them better than the lentil loaf and they are definitely a great alternative to my other favorite Chickpea Burger.

I must also mention the fries pictured here. Two Emeril recipes in one month is an oddity around here, only because I haven't had very much experience with his recipes. Things just might have to change. I tried this oven baked french fry recipe with serious reservation. Baked fries, not on my watch! After trying these fantastic fries in which my boyfriend and I kept saying, "I can't believe how good these are and I can't believe they are oven baked," I'm willing to eat any stigma I had regarding things that are baked which should be fried.

Burger Recipe:
1 cup cooked green lentils, drained well
1/2 cup navy beans, rinsed and drained well (black beans or white kidney beans would also be good here)
1 small carrot, grated
2 TBSP yellow onion, minced
2 TBSP parsley, finely chopped
1 small clove garlic, minced
1 TBSP BBQ Sauce
1 TBSP Soy Sauce
1 TBSP tomato paste or ketchup
3/4-1 cups breadcrumbs (start with 3/4 cup, if your mixture seems too wet after refrigeration, add extra 1/4 cup)
1 egg, slightly beaten
1 TBS creole seasoning (or a good dose of salt, pepper and a pinch each of garlic powder, cayenne and paprika.)
1/2 tsp hot sauce
Olive oil (or anything you like) for frying

Cook the lentils in simmering water for about 25 minutes, or until tender. Drain the lentils, rinse and drain thoroughly. In a large bowl, mix the lentils and navy beans. Using a potato masher or a fork, slightly mash them together. Add the remaining ingredients and mix thoroughly. Refrigerate mixture for at least one hour. Heat a large skillet to medium heat, add olive oil. After refrigeration, form the mixture into patties. Carefully place the patties in the hot oil. Cook on one side for about 6 minutes. Using a spatula, gently flip the burgers, reduce the heat to medium-low and cook for another 8- 10 minutes or so. Remove from the pan, drain the burgers on paper towel or a rack. It's best to allow the burgers to rest for about 8 minutes before serving.

*I like to serve these burgers with melted cheese, mayonnaise, mixed greens, sliced tomato, sliced avocado and red onion, on a toasted bun. Superb!

Makes 4 burgers

French Fries courtesy of Emeril Lagasse:
*bake on Parchment paper!
2 teaspoons vegetable oil
2 large baking potatoes, scrubbed, about 1 1/2 pounds
1 large egg white
2 teaspoons creole seasoning

Preheat the oven to 425 degrees. Cover the baking sheet with parchment paper and lightly grease the parchment with vegetable oil. Pat the potatoes dry and slice lengthwise into 1/2-inch thick slices. Turn each slice flat and slice again lengthwise into even fries, 1/2-inch thick. In a medium mixing bowl, whisk the egg white until very light and foamy. Add the potatoes and the Essence to the egg whites and toss to coat evenly.

Spread the coated potatoes on the prepared baking sheet, not touching. Bake for 30 minutes, or until golden brown and crispy; halfway through the cooking time, with a spatula, scrape the potatoes from the baking sheet and turn. Carefully remove with a spatula to a large serving plate, or individual plates. Serve immediately.

Yorkshire Pudding

As if finally making a delicious roast beef wasn't enough, I made another personal favorite, yorkshire pudding. This totally reminds me of my childhood. My parents immigrated to Canada from Scotland so naturally I grew up on typical British fare. Yorkshire pudding was a staple in our house and had I known just how fussy they are to make, I probably wouldn't have taken my parents' efforts for granted. Although these require a good amount of precision, don't let that deter you from trying to make them. I'm thrilled with how these turned out and really, a roast beef dinner is just not complete without yorkshire pudding.

RECIPE:
1 cup flour
1 cup milk
3 eggs
1 tsp salt
1 tsp fat (bacon or beef drippings) for each individual yorkshire pudding you plan on making

Whisk all ingredients together in a large bowl until smooth and there are air bubbles on top. Set mixture aside and allow to come to room temperature (about 30 minutes.) Preheat oven to 400 degrees and put 1 tsp of fat into the bottom of each muffin tray you are going to use. Place the muffin tray in the preheated oven for about 15 minutes. Remove the muffin tray from the oven and immediately fill the trays with batter about 1/2 - 3/4 full (the fat should be hot enough to make the batter sizzle when filled.) Return the tray to the oven and bake for about 20 minutes or until the puddings are nice golden brown (don't peek until after 12 minutes.) Serve immediately.

Makes about 12 yorkshire puddings

Beet and Carrot Pancakes

If I had to pick just one vegetable as my favorite, I'd have to go with beets, perhaps for the color alone. Not only are beets beautiful, they are one of the most nutritious foods as well. I eat beets almost everyday so I'm always looking for different ways to prepare them.

I've been making these pancakes for years, I came across the recipe in Bon Appetit Magazine. These always make me happy, they are just so visually appealing that I feel like I'm satisfied before I even take a bite. As for the flavour, it may just rival the look. These pancakes are sweet and savoury with a bit of nuttiness thrown into the mix, they are simply outstanding. This is a perfect recipe for these days that seem a little too chilly and a tad too dark, they are sure to bring a smile to your face.

Recipe:
1 1/3 cups beets
1 cup carrots
3 tablespoons onions, minced
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
oil for frying, such as grapeseed, peanut or vegetable

1. Peel the beets and carrots using a vegetable peeler or a pairing knife.
2. Using a cheese grater or the grater attachment on a food processor, grate the beets and carrots (large grate).
3. place the beets and carrots in cheesecloth and squeeze out as much moisture as possible.
4. Combine beets, carrots, and onions in large bowl.
5. Mix in egg, salt and pepper and flour, mix well.
6. Preheat oven to 300 degrees. Place a baking sheet in oven.
7. Heat oil in large skillet over medium heat (about 350 degrees).
8. Place about 3 tablespoons of the mixture in between your hands and form into a flat patty. Gently slide the pancake in the pan, flattening with a spatula to about 1/4" thickness.
9. Add as many pancakes into the pan without crowding too much and fry for about 4 minutes. Flip and fry on the other side for about 4-5 minutes or just until both sides are slightly golden brown.
10. drain the pancakes on paper towel.
11. Transfer pancakes to baking sheet in oven to keep warm.
12. Repeat with remaining beet mixture.

Serve with sour cream.

Buttermilk Biscuits

I had a whole southern thing going the other night. I was making fried chicken so I figured I would try making biscuits for the first time. As you may know I am always a little intimidated where baking is concerned so you can imagine this time was no different. This is a recipe from Tyler Florence who has a great show, Tyler's Ultimate, on the Food Network and I felt fairly comfortable in trying it out because I have always had success in using his other recipes.

These biscuits call for buttermilk which I had leftover from my fried chicken and I was excited to bake with it as I have heard great things regarding the overall flavour when using buttermilk. I must say thanks once again to Tyler Florence and to all those buttermilk enthusiasts out there because these were by far the best biscuits I've ever had. They were so light and fluffy and just turned out perfectly. I can't wait to make these for breakfast drizzled with a little maple syrup and served alongside sausages and eggs, Superb!

RECIPE:
2 cups all-purpose flour
1 TBS sugar
1 TBS baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup butter, very cold
3/4 cup buttermilk

In a large bowl combine flour, baking powder, salt, sugar and baking soda. Cut in butter either using a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center, add the buttermilk and mix lightly with your hands just until a ball is formed. Turn dough onto a lightly floured surface and fold the dough over itself 3 or four times to make layers. Roll the dough out to approximately 3/4" thick. Cut with a floured biscuit cutter or the top of a glass and make a dimple in the center to help them rise evenly. Gather scraps together and re-roll and cut.
Put on a lightly greased cookie sheet and bake in a preheated 400F oven for 12-15 minutes or until lightly browned.