Mia Eats
Sunday, June 8, 2014
Tuesday, December 3, 2013
Where I've Been
To my loyal recipe followers, I'm sorry. I know a number of you have been looking forward to my unique twist on old comfort food classics, but alas I've been focused on other things. For the last two years I've intensively been working towards my diploma in professional writing. I still cook and love food and in my down time, I'm still facebook-ing and added new pictures of my creation on my Instagram account. Additionally, I've been doing a lot of research on another passion of mine, Local Foods. To find out how local foods affect our food systems, please read my latest piece on Pulp Free called Finding the Right Ingredients. In the interim, please enjoy a few snapshots of some home-made treats: banana cupcakes with Oreo cookie buttercream frosting.
Thursday, March 31, 2011
Italian Meatballs with Ricotta Polenta, Roasted Rapini and Tomatoes
A little taste of Italy, at home. Meatballs are versatile and can be prepared in advance, frozen and then taken out the day-of for a quick and hearty meal. Or serve them fresh with this recipe for creamy ricotta polenta and roasted rapini and tomatoes. So good, you're grandma will be asking You for this recipe. (Serves 4 ish)
Start with a large mixing bowl. Add ground pork, beef and veal. |
Get your hands in there and mix well. Start forming meatballs, I used an ice cream scoop to divide my meat evenly, then with your hands, roll them into balls and place in baking pan. |
Plate polenta, rapini, meatballs and tomatoes. Serve and get ready to be asked for seconds.
|
Monday, March 28, 2011
Strawberries and Champagne Cupcakes
No matter what the occasion, these Strawberry and Champagne Cupcakes, with mascarpone, marshmallow, and strawberry frosting can help you celebrate. These cupcakes call for only a cup of champagne, just enough bubbly left over to have a glass (or two) and truly make your occasion extra special! (makes 24 cupcakes)
- Cupcake ingredients:
- Dry Ingredients:
- 2 cups all purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3 tablespoons of maple sugar or regular granulated sugar
- Wet ingredients:
- 2 cups of fresh cleaned, trimmed and chopped strawberries
- 1 cup of Champagne (or sparkling wine)
- 2 cups of unsweetened apple sauce
- 1 cup of maple syrup (only the real stuff)
- 2/3 cup of melted butter, cooking oil or melted shortening
- Frosting:
- 500ml of whipping cream
- 1 cup of icing sugar
- 2 tablespoons of vanilla( I also used vanilla beans)
- 1 large container of mascarpone Italian cream cheese ( about 500g or 1lb)
- about 2 cups of marshmallows
- 2 tablespoons of fresh grated orange rind
- 1 cup of fresh strawberries, pureed
- In a large bowl, toss strawberries in maple sugar and soak in champagne overnight. If you only have the day, a few hours will do. Cover and keep refrigerated.
- In another large bowl, sift all dry ingredients, except maple sugar.
- In a third large bowl, combine apple sauce, maple syrup and butter, slowly add dry ingredients to the mixture while stirring. Stir until all ingredients have combined and no dry spots or lumps are visible. Drain strawberries and pour the liquid into the batter and stir.
- Preheat your oven to 385*C and line your cupcake trays. Each cupcake cup should be filled only half way with batter, then evenly distribute the strawberries amongst the cups by placing a few into each half filled cup. Bake for 30 minutes, remove from oven and let cool.
- While your cakes are cooking, beat whipped cream until it forms stiff peaks. Sift in icing sugar, add vanilla and orange rind and stir.
- In another large bowl, stir mascarpone until smooth. Stir in melted marshmallows while hot ( melt in microwave for about 30 seconds) combine until smooth and a little bit gummy.
- Fold your whipped cream into mascarpone mixture, add a little a time, until both whipped cream and mascarpone are completely combined and uniform.
- Add your pureed strawberries and stir, the frosting will become nice and pink. Taste and determine your level of preferred sweetness, I don't enjoy frosting when it's overly sweet, so if you need to add more icing sugar or pureed strawberries do so at this point.
- With a piping bag ice cooled cupcakes, if you're simply using a knife or spatula to ice your cupcakes, you'll likely need far less frosting, so half all the ingredients and make only half the frosting.
Friday, March 18, 2011
Ahi Tuna Burgers with Mango Guacamole and Crispy fried Onions
Sesame marinated Ahi tuna, mango guacamole and crispy onions served on egg buns with chili mayo. Paired with a beet , Asian pear and cabbage coleslaw. This dish is inspired by international cuisines, but is perfectly cohesive. Now, if only we could get such harmony worldwide. So get outside, fire up the old b.b.q and get your friends and family together for a not-so-common cookout. (Serves 6)
Combine all guacamole ingredients in a medium sized bowl and toss. |
Cover guacamole with plastic wrap, press wrap directly onto guacamole and refrigerate for at least an hour. |
In a large bowl, toss all coleslaw ingredients, cover and refrigerate, also for at least an hour. |
Meanwhile on med-high, heat your pan, or turn on your b.b.q, cook steaks for 5 minutes on one side, turn over and cook for another five minutes, for med-rare. |
Remove steaks from heat and cut to fit buns. Spread a little chili mayo onto buns, place tuna onto bun, cover with a few spoonfuls of guacamole and a few crispy onions. Pair your burger with some coleslaw, and enjoy! |
Ingredients:
- Sesame marinade and dressing:
- 1 teaspoon of chopped ginger
- 2 garlic cloves, chopped
- juice from 2 fresh limes
- 1 cup sesame oil
- 1/2 shoyu (organic soy sauce)
- 1/2 cup honey
- 1 tablespoon of dijon mustard
- cracked black pepper, about 1/2 a teaspoon
- Mango Guacamole:
- 1 fresh ripe mango, cut into small cubes
- 1 avocado, cut into same sized cubes
- 1 bunch (about 6) green onions, cleaned, trimmed and chopped
- 1 handful of chopped cilantro
- 1/2 chopped chile, seeds removed
- 2 garlic cloves, chopped, combined with a 1/2 teaspoon of sea salt, pressed into garlic.
- 1/2 teaspoon of chopped ginger
- 1 teaspoon of paprika
- juice from 2 fresh limes
- 2 tablespoons of olive oil
- cracked black pepper, about 1/2 a teaspoon
- Coleslaw:
- 1 small red cabbage (or 1/2 a large green cabbage) thinly sliced
- 2 asian pears, 1 grated, other 1 cut into matchstick sized pieces
- 2 fresh beets, peeled and cut into same sized pieces as pears
- 1 tablespoon of caraway seeds
- about half a cup of sesame dressing, or enough to lightly coat salad
- Crispy onions:
- 1 large onion, trimmed, peeled, cut in half, then thinly sliced, tossed lightly in flour
- 1 egg
- 1 cup of homo milk
- 3/4 cup of cake or all purpose
- 1/2 teaspoon of paprika
- 1 teaspoon of baking powder
- a pinch of sea salt
- a small pot with about 2 cups of cooking oil
- Chili Mayo:
- 1 and 1/2 chopped, seeds removed, red chilies
- 1/2 cup of mayonnaise
- juice from 1 fresh lime
- 1 teaspoon of chipotle pepper paste
- puree all ingredients in food processor
- Everything else:
- 2-3 large tuna steaks
- 6 egg buns, from Rideau bakery
Sunday, March 13, 2011
Roasted Chicken and Sausage Lasagna
Most likely everyone has had lasagna, and maybe even made their own. What I like about lasagna is that once you get the process right, you can personalize it and add your favorite ingredients. It doesn't have to be a basic, ground beef, tomato and cheese dish. This version, has roasted chicken, chorizo sausage, two homemade sauces and lots of fresh veggies. Great for welcoming back a good friend, from the great white north. (For Kathy, and 3 others)
Sauce should be thick enough to coat a spoon. |
While your tomato sauce is cooking, mix ricotta mixture, set aside |
Remove peppers from oven, place in bowl and cover tightly with plastic wrap, the steam will help the skin come off peppers once they've cooled. Remove skin, seeds and slice. Set aside. |
Ingredients:
- Tomato Sauce:
- 1/2 chopped sweet large onion
- same amount chopped carrots (about a cup and a half)
- 1 chopped leek
- 4 garlic cloves
- 2 cans of unseasoned chopped tomatoes (800g each)
- 1 cup of olive oil
- 8 - 10 fresh basil leaves chopped
- salt and pepper to taste
- Bechamel Sauce:
- 3 tablespoons of butter
- 3 generous tablespoons of flour
- 2 cups of homo milk
- 1/2 onion
- 1 bay leaf
- 1 clove
- salt and pepper to taste
- Ricotta Cheese Mixture:
- 1 egg
- 1 and 1/2 cups of shredded Parmesan cheese
- 1 container of ricotta cheese ( 475g about 1 lb)
- 8 -10 chopped fresh basil leaves, chopped
- fresh cracked pepper, about 1 teaspoon
- Everything else:
- 6-10 fresh lasagna sheets (once they've been par boiled, cut them to size to fit your pan)
- 2 Red peppers, roasted and chopped
- 1 package of cleaned fresh spinach, sauteed with 1 tablespoon of olive oil (once cooked, squeeze out most of the water)
- 1 package of fresh mushrooms, chopped, sauteed with 1 tablespoon of butter
- 2 chicken breasts, bone in, skin on is optimal for flavor, but if you must boneless, skinless is fine. A purchased rotisserie chicken, would be great for this as well.
- 2 chorizo sausages
- Shredded mozzarella (450-500g about 1 lb)
- Salt and pepper to taste
Thursday, March 3, 2011
Port and Fig Glazed Pork Tenderloin with Mustard Lentils
I set out in search of pomegranates for this tenderloin dish. After scouring a few of my favorite grocers and specialty shops, I simply could not find any. Then, at the check-out, feeling a little discouraged, I saw these beautiful, ready to eat figs and I was newly inspired. So here it is; a sweet port and fig glazed pork tenderloin, with smoky warm romaine lettuce and creamy mustard lentils. Prepare your taste-buds because this is a sophisticated dish that's ready in just 45 minutes. (Serves 4)
Start by marinating your tenderloin and refrigerate. You can do this the night before, but a few hours before cooking is fine as well. |
Preheat oven to 350*C, cover lentils and put in oven. |
While meat is browning, cut your figs into quarters. |
Remove pork from pot, cover with foil and let rest for 5 minutes. |
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