I take no credit for this BBQ beyond buying the cookbook and trying it.  It’s the legendary BBQ sauce by Joe Beef restaurant in Montreal, Canada.  Without exaggerating, I want to bathe in this stuff, it’s that good.  Sweet, spicy, full of depth and simple to make.  This BBQ sauce would be great over grilled chicken or ribs and combined with pulled pork for an amazing sandwich.

Ingredients:

• 1 cup Coca Cola
• 1 cup ketchup
• ¼ cup cider vinegar
• 2 Tbsp. molasses
• 1 Tbsp. Sriracha
• 1 tsp. ground coffee
• ½ tsp. each salt and pepper

Directions:

1. In a medium saucepan over low heat, combine all the ingredients and cook for 30 minutes, stirring a few times.

Notes:  Sauce keeps for up to two weeks in a sealed container in the refrigerator.

I was making prime rib for a small New Year’s Eve party I was hosting and couldn’t see not serving Yorkshire Puddings.  Some past recipes I’d tried failed and I was somewhat intimidated to try again, particularly for a holiday dinner party.  I found the following straight-forward recipe that proved both simple to prepare and delicious.

Adapted from a recipe by Regina Varolli.

Ingredients:

• 2 large eggs
• 1 cup whole milk, divided
• 1 cup all purpose flour
• ½ tsp. coarse kosher salt
• ¼ cup liquid beef rendering or vegetable oil

Directions (at least 6 hours prior to serving the puddings):

1. In a medium bowl, whisk the eggs with ½ cup of milk, set aside.
2. In another medium bowl, combine the flour and salt together.  Add the egg mixture and whisk vigorously until there are absolutely no lumps left in the batter.
3. Cover the batter with plastic wrap and keep it at room temperature until ready to use (at least 6 hours).

Directions (when ready to serve the Yorkshire puddings):

1. Heat oven to 425 degrees.
2. Place a 12-muffin tin into the hot oven and heat it until the pan is very hot, about 5 minutes.  Measure out one teaspoon of beef fat (or oil) into each muffin cup and place the pan back in the oven.  Leave the pan in the oven until the fat is literally smoking hot, about 5 minutes.
3. As the fat is heating, whisk the remaining ½ cup cold milk into the batter that’s been sitting out all day.  Whisk in some fresh, coarsely ground black pepper to taste. Put the batter into a vessel that makes it easy to pour.
4. When the fat is smoking, take the muffin tin out of the oven and, working as quickly as possible, pour the batter evenly into the 12 cups.  If the batter doesn’t sizzle as you pour it in the muffin cups, expect your Yorkshire puddings to not rise.
5. Immediately return the pan to the oven and bake for 20-25 minutes.  Do not open the oven for the first 20 minutes of baking.  The Yorkshire puddings are done when they are dark golden brown and dry to the touch.  The inside of the puddings will be moist.
6. Serve immediately.  Yorkshire puddings don’t wait, so bake them as you need to serve them.

Makes 12 standard muffin-sized puddings.

Traditional Bean Pot

When I was growing up in Quebec, the family would gather at Grandma’s house for baked beans breakfast several times a year.  She’d bake fresh loaves of bread and the aromas would be divine.

Grandma would soak her dry beans overnight then cook them slow and low overnight, with Grandpa adding a little water throughout the night.  The beans were prepared simply: salt pork, a whole onion (that uncle Dan would always get to have) and some molasses.  Grandma would serve the beans on mismatched plates, no two alike, and I’d pour Quebec maple syrup on them and scarf then down – bliss.  I’ve eaten my way around a bunch of cities and this meal is still my favorite breakfast.

This year, with Grandma’s passing, my mom, Diane, decided to fix this dish for us as a sort of an ode to Grandma.  She’d even bought a handsome bean pot for them to simmer in!  I’m providing the recipe below, but it’s not really about making this dish, it’s about the story behind it.  Way to go mom for keeping this tradition alive and the family well-fed!

Ingredients:

• 2 cups dried white beans
• 1/2 pound salt pork, cut into 1″ cubes
• 1 medium onion, peeled
• 1/4 cup molasses
• 1 tsp. dry mustard
• 1 tsp. each salt and pepper

Directions:

1. 

   Place the beans in a medium saucepan and cover with cold water then cover with foil.  Place the saucepan in the refrigerator at least 12 hours.

2. Preheat oven to 250 degrees.  Take the beans out of the refrigerator and put on the stovetop on high heat.  Boil the beans for 30 minutes, then, using a colander, drain the water.
3. Place half of the cubed salt pork in the bottom of a heavy, oven-proof pot or Dutch oven (if you have a traditional bean pot, even better).  Add the beans and top with the remaining salt pork.  Tuck the onion in.  Combine the rest of the ingredients and pour over the beans and pork.
4. Cover the beans with hot water, place in the oven, covered, and cook for 7-8 hours.  Halfway through the cooking process, add more hot water to once again cover the beans.

Makes 6-8 servings.

I got this recipe from the fine folks at Driscoll’s^® and had to share it as it is perfect for holiday entertaining.

Filling Ingredients:

• 5 oz. rindless goat cheese, at room temperature
• 3 oz. cream cheese, at room temperature
• 1 large egg
• 1 large egg yolk
• 1 tsp. minced fresh thyme
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper
• 2 Tbsp. honey, preferably full flavored, such as chestnut or thyme, warmed

Cream Cheese Dough Ingredients:

• 1 cup all-purpose flour
• Pinch of salt
• 7 Tbsp. unsalted butter, cut into tablespoons, at room temperature, plus more for pans, if needed
• 3 oz. cream cheese, cut into tablespoons, at room temperature

 Directions:

1. Combine flour and salt in a food processor fitted with metal chopping blade and pulse to combine. Add butter and cream cheese and pulse about 10 times, until mixture begins to clump together. Gather up dough and shape into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy to handle (about 2 hours).
2. Position rack in the center of the oven and preheat to 350°F. Have ready two 12-cup miniature muffin pans (each cup measuring 1 7/8 inches across the top and 7/8 inches deep), preferably nonstick. If the pans are not nonstick, lightly butter them.
3. Divide dough into 24 equal pieces. Place one piece in each muffin cup.  Using fingers, press dough firmly and evenly up sides to make a pastry shell.  (A wooden tart tamper can help the job go quickly.) Freeze 5 minutes.
4. Mash goat cheese and cream cheese together in a medium bowl until smooth. Add egg, yolk, minced thyme, salt and pepper and whisk until combined. Spoon equal amounts of filling into chilled pastry shells.
5. Bake tartlets until crust is golden brown and filling is puffed (about 25 minutes). Let cool for 10 minutes in pans. Remove tartlets from pans and transfer to a wire cake rack to cool completely.
6. Just before serving, lightly brush tops of tartlets with about 1 tablespoon of honey. Arrange berries on top as desired. Drizzle with the remaining honey. Sprinkle with the thyme leaves and serve.

Servings: 24 tartlets, 8 to 12 servings

This simple reduction is perfect on both grilled steaks and drizzled over desserts.

Ingredients:

• 1 pint of fresh blackberries
• ¼ cup balsamic vinegar
• 3 Tbsp. granulated sugar

Directions:

1. In a small saucepan over medium heat, add the blackberries, the vinegar and the sugar.  Stir with a wooden spoon to combine.  Cook for 10 minutes, mashing the berries with the back of the wooden spoon as they cook and soften.
2. Strain the berries and their juices into a small bowl.  Using the back of a soup spoon, press down the berries in the strainer to get as much of the juices and smooth flesh into the bowl as possible.  Discard the fruit that couldn’t be strained.

Makes between ½ – ¼ cup.

Notes:  Can easily be made with strawberries or raspberries.  Fresh berries out of season?  Use a 12-ounce bag of frozen, thawed berries.

Chef Todd Knoll

I don’t typically publish other cooks’ recipes on this blog, but find myself enjoying the creative yet simple dishes of Chef Todd Knoll of Jordan Winery in Healdsburg, CA.  Thought I’d share his Greek Goddess Dip that can be served as a salad dressing or as a dip with crudités.

Ingredients:

• 3/4 c. plain Greek yogurt
• 1/4 c. sour cream
• 1/4 c. chopped parsley leaves
• 1 tbsp. shredded (chiffonade) mint
• 1 tbsp. chopped dill
• 1/2 tsp. crumbled dried leaf oregano
• 1 tbsp. fresh lemon juice
• 1 tbsp. drained chopped capers
• Salt and pepper to taste
• Drizzle of olive oil (as a garnish, just before serving)

Directions:
Whisk together yogurt, sour cream, all herbs, lemon juice and capers in a bowl. Season, cover and refrigerate until ready to serve.

To view a video from Jordan Winery that offers serving suggestions for the dip, click here.

This side dish pairs well with just about anything: roast chicken, grilled salmon, BBQ ribs, steaks and more.  It’s simple and delicious.  Tri-color baby carrots make this dish even prettier.

Ingredients:

• One 16-ounce bag baby carrots
• 3 tbsp. butter
• 2 tbsp. Dijon mustard
• 2 tbsp. pure maple syrup
• ¼ cup chopped flat leaf (Italian) parsley
• Salt and pepper

Directions:

1. In a pot of boiling water, cook the carrots until fork tender, about 5 minutes.  Strain the carrots in a colander and shake to get as much water off the carrots as possible.
2. In the same pot, melt the butter over medium-high heat and let brown slightly.  Add the mustard and the maple syrup and stir to combine. Allow the glaze to simmer for a minute, then add the carrots, stirring gently to coat them with the glaze.  Turn the heat to low, cover the pot and cook for 3-4 minutes, shaking the pot from time to time.
3. Uncover, add the parsley, then salt and pepper to taste.  Stir and serve.

Makes 4 servings.

Hutspot is a traditional Dutch dish whose meaning, loosely translated, is “mash pot”.  It is a combination of potatoes mashed with other widely available vegetables, onion and bacon.  Some of the traditionally used vegetables are carrots, endive, kale, spinach and turnip greens (this dish made with greens is called Stamppot). This popular side dish is typically paired with meat to create a hearty meal worthy of cool, rainy Dutch Winter days.  Trinetty and Jac, my guys’ Dutch mom and her better half, provided a recipe that I have made some slight tweaks to and I’m thrilled to share it.

Ingredients:

• 2 medium Russet potatoes, peeled and cut into one-inch pieces
• 2 medium carrots, peeled and cut into one-inch pieces
• 4 tbsp butter, separated
• 2 large shallots, finely sliced
• 5 bacon slices, thick cut
• 1/2 cup whole milk
• Salt and pepper

Directions:

1. In a large saucepan, cover the potatoes and carrots with water then boil them until tender, 10-15 minutes.
2. Melt 2 tablespoons of butter in a medium frying pan then sauté the shallots over medium heat until softened and slightly browned, about 5 minutes. Set aside.
3. In a large frying pan, cook the bacon for about 10 minutes over medium heat until browned and slightly crispy.  Remove bacon from the pan and drain over paper towels – reserve bacon fat.
4. Place the cooked potatoes and carrots in a large bowl and whip them using a hand mixer over medium speed for about 3 minutes – mixture will still be a bit lumpy.  Add the milk, the remaining 2 tablespoons of butter and the salt and pepper, mixing well to incorporate.
5. Chop the cooked bacon into bite-size pieces.  Add half the bacon to the mashed potato mixture and stir to incorporate.
6. To serve, spoon half the mashed potatoes into a bowl, create a well in the potato mixture, add 1 teaspoon of bacon fat to the well then sprinkle half the remaining bacon pieces over the dish.  Repeat with the second portion.

Makes two generous servings.

I sometimes post whimsical recipes that remind me of my early childhood, and this is definitely one of those recipes.

Growing up in Quebec, Canada, my grand-parents owned a lake house the family spent much of its summers.  The place was straight out of the late 50s, totally kitschy and I loved it.  One of the things I loved most about it was spending time with my grandma in the kitchen, and watching her turn the most basic and affordable of ingredients into something prize-worthy.  One of these treats was her strawberries and cream sandwiches, and I’m sharing the concept with you so you can enjoy it with your families.

Ingredients:

• 4 ripe strawberries
• ¼ cup heavy cream
• 1 tsp granulated sugar
• 4 slices of fresh, white bread

Directions:

1. In a small, shallow bowl, mash the strawberries with a fork (in this day and age, we might call this muddling).
2. Add the cream and sugar to the strawberries and continue mashing with the fork until fully blended into a thick mixture.
3. Spoon the strawberry mixture onto a slice of bread then top with the second slice.  Repeat this process with the two remaining slices of bread.
4. Cut each sandwich into two triangles (wouldn’t taste the same if you cut across) and enjoy!

Makes two sandwiches.

Notes: Only use the freshest bread and the ripest strawberries for this recipe.  Would be amazing with raspberries, but would need to double the sugar amount.

Cauliflower au Gratin

My mother used to make this dish while I was growing up and it was always a special treat.  She’d serve cauliflower florets, and I’ve modernized the recipe a little to feature a whole head of cauliflower for a bit of ‘wow’.

Ingredients:

• 1 tbsp kosher salt
• 1 medium cauliflower head
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 cup light cream
• 1/2 tsp each salt & pepper
• 1/4 tsp grated nutmeg
• 1/2 cup grated Gruyere or Emmental
• 1/2 cup grated Mozzarella
• 1/2 cup grated Parmesan

Directions:

1. Preheat the oven to 400 degrees.
2. In a deep pot of boiling water, add the salt then the cauliflower, core side down (top of the head up) and cook for 20-25 minutes, until tender but still a bit form.  Drain, then return to warm pot until ready to use.
3. While the cauliflower is boiling, melt the butter in a medium saucepan over medium-low heat. Sprinkle the flour over the butter and stir for about 2 minutes, creating a light roux.
4. Increase the heat to medium-high under the roux.  Add the milk and the cream and whisk the mixture until it boils, then cook for 2 minutes, until a thick sauce is created.  Add salt, pepper and nutmeg.
5. In a medium bowl, combine the Gruyere/Emmental, the Mozzarella and the Parmesan.
6. Add 1 ladleful of sauce on the bottom of a 2 quart baking dish.  Place the cauliflower on the sauce then pour the rest of the sauce over the cauliflower.
7. Sprinkle the cheeses over the cauliflower then bake for 25 to 30 minutes, until the cheese is melted and browned.

6 Servings.

Note: You can easily replace the cauliflower with broccoli or do a combination of both vegetables.