Friday, 31 January 2014

Oaxaca Salt

Oaxaca Salt

Once in awhile I am pleasantly surprised by the gift of a food item that changes my cooking hence enriching my cooking and eating experience. A couple of months back I had the pleasure of cooking with Mary Luz Mejia and as I was reaching into my bag of ingredients for the Aji de Gallina, Mary stops me and says, "I've got something for you." I was intrigued. After listening to her riveting story about cooking in Oaxaca, Mexico at the Seasons of my Heart Cooking School http://seasonsofmyheart.com , Mary revealed this wondrous bag of salt. Perhaps you may know that salt once was very precious. In ancient times the Moors traded ounces of salt for ounces of gold. When Mary presented me with this bag of salt from Oaxaca, Mexico I knew that a new friendship had emerged. I felt grateful to be given this precious little gift that would season my food and give it flavour that would warm the hearts of my family and friends. Almost everyday I use only 1 tsp of this Oaxaca Salt as to not use it up quickly because I know that I may never get a chance to get my hands of this glorious gift from the Earth. Muchas Gracias mi amiga.

Salchicha Papa

Last night my husband and I were viewing different food videos featuring Peruvian cuisine and we came across a food trend that has been popular in Peru for many years. Often my husband will say to me, "Eleni, we have to go to Peru. You will love the food so much you will not want to come back." Perhaps he is right. Ever since being with Rafael I have embraced the cuisine of my husband's homeland and loved each and ever dish I have made or eaten elsewhere. The food trend that came to our attention was Salchicha Papa. For my non-Peruvian readers basically this dish is Smokies with Fries. Upon discussing this dish with my husband, he told me that it is all in the type of hot dog and sauce used to finish off the plate. After viewing several photos from various Latin American food blogs I quickly recognised the "type" of hot dog and decided to surprise my agapi with Salchicha Papa. To compliment the Cheddar filled Smokey from President's Choice and the golden fries I made a Peruvian inspired Slaw and two dipping sauces - Avocado Mayo and Takamatsu Spicy Mayo.

Peruvian Slaw

2 cups of coleslaw
1 tbsp of mayo
2 tbsp avocado oil
1 tsp apple cider vinegar
juice of 1 lime
salt
pepper
1/2 cup chopped cilantro

First combine the mayo, avocado oil, vinegar, lime juice, salt and pepper in the bottom of the salad bowl with a whisk. Then add the coleslaw and cilantro before mixing. Putting the dressing on the bottom of the bowl will ensure that everything gets coated well with the dressing.

Avocado Mayo

1 ripe avocado
juice of 1/2 lime
2 tbsp mayo
salt
pepper

Mash up the avocado in a bowl before adding the salt, pepper, lime juice and mayo. Then stir all the ingredients until you get a nice creamy texture.

Takamatsu Spicy Mayo

* While living in Takamatsu, Japan several years ago I often enjoyed a similar mayo concoction at the izakayas. When I came back to Toronto I tried to recreate this wonderfully spicy mayo through the years.

3 tbsp mayo
1 tbsp prepared mustard
1 tsp chili paste

Combine all three condiments together until you have a beautifully smooth consistency.

Friday, 3 January 2014

Turkey Tortiere

Turkey is not just for roasting or stuffing but can be used in a variety of dishes that asks for a meat source such as beef, pork or chicken. The Classic Tortiere is made with ground pork, however with staying with the ingredients of the season I decided to make a Turkey Tortiere. Luckily, I had filling left over from my Festive Empanada order which helped in cutting down on the prep time. After letting the pie crusts thaw, in less than an hour my husband and I sat down to enjoy a slice of this delicious Turkey Tortiere paired with Roasted Sweet Potatoes.
For the filling

1 1bs turkey breast
2 carrots
2 celery stalks
1 onion, cut in half
4 whole bay leaves
1 cup water
1 tsp sage
1 tsp thyme
1 tsp basil
salt
pepper
olive oil

1. Preheat oven to 500F.

2. Lay the carrots, celery stalks, onion halves and bay leaves on the bottom of a large roasting pan.

3. Place the turkey breast on top of the vegetables. Bathe in olive oil and season with the sage, thyme, salt and pepper.

4. Boil water and immerse 1 cube of chicken stock in a cup of boiled water. Pour into the bottom of the pan.

5. Place the roasting pan, uncovered for 30 minutes at 500F to allow the skin of the turkey to crisp up.

6. Baste the turkey with the juices from the bottom of the pan, cover with foil or lid and continue roasting for 1 hours at 375F.

7. Check the temperature of the turkey. It should be 80C to 85C. You might have to roast for another 30 to 45 minutes to achieve the heat needed.

8. Set aside and shred the turkey when cool to the touch.

9. Meanwhile work on the stuffing.

1 cup brown rice
100g of bacon, sliced thin
1 onion, diced
8 cups boiled water
1/2 tsp sage
1/2 tsp thyme
1/2 tsp basil
200g chopped pecans
150g dried cranberries
150g shredded Mozzarella Cheese

1. Brown the bacon in a deep pan or dutch oven until the fat of the bacon is slightly rendered. Add 1/8 cup water to the pan so the bacon doesn't stick to the pan.

2. Add the diced onion, sage, thyme and basil and saute for 5 to 7 minutes on a medium high heat.

3. Next, add the rice and 4 cups of the boiled water. Allow the broth to come to a boil, lower heat and leave the rice to simmer for 45 minutes. At 20 minutes into simmering add another 4 cups of water because the rice will have sucked up most of the water.

4. At the 45 minute mark add the pecans and shredded cheese. Turn off the heat and combine well until the rice becomes smooth and creamy. Stir in the cranberries at the very last minutes. Set aside.


Assembling of the Tortiere

2 cups turkey filling
2 pie shells
1 cup vegetable puree
1/2 cup boiled water

You can make the filling ahead of time, even a day or two ahead as I did for my empanadas.

1. Remove all of the vegetables from the roasting pan along with the turkey juices making sure to strain any unwanted bits from the juices. Place all the ingredients in a blender, add 1 cup of boiled water and puree. If the vegetable puree is too thick add another cup of boiled water.

2. Combine the brown rice stuffing with the shredded roasted turkey breast.

3. To add moistness to the tortiere add 1 cup of vegetable puree and 1/2 cup of boiled water into the filling. Stir together to combine.

4. Preheat oven to 400F.

5. Fill one pie shell with the turkey filling and cover with another pie shell. Brush the top of the tortiere with an egg wash so that your tortiere has a nice shine. Cut four slits in the middle of the pie shell on top in a cross design to make a vent.

6. Bake for 30 minutes. Let it sit for 10 to 15 minutes before serving. I served this delicious tortiere with roasted sweet potatoes.


Nutritional Analysis

Good points


Nutrition Facts
Serving Size 649 g
Amount Per Serving
Calories 
619
Calories from Fat 
357
% Daily Value*
Total Fat 
39.6g
61%
Saturated Fat 
5.7g
29%
Trans Fat 
0.0g
Cholesterol 
51mg
17%
Sodium 
1254mg
52%
Total Carbohydrates 
43.7g
15%
Dietary Fiber 
7.5g
30%
Sugars 
7.9g
Protein 
25.6g
Vitamin A 70%Vitamin C 22%
Calcium 7%Iron 19%
Nutrition Grade B
* Based on a 2000 calorie diet