Duck ragu lasagna

This one is a good one, a bit of work but well worth the effort! You can choose to roast your own duck but why not simplify thing and just pick up a ready Chinese roast duck (you can get them at asian grocery stores). What I do is I  shred the duck a day or two ahead and have it ready in my fridge just to speed thing up.  It is not a "pasta heavy" dish which is why I enjoy it so much and contrary to what it seems like at first glance, it is not heavy at all but filled with amazing flavours.

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1 cup (250 mL) dried shiitake or procini mushrooms
2 tbsp (30 mL) olive oil
1 small cooking onion, diced
1 carrot, diced
1 celery rib, diced
1 cup (250 mL) fine ruby port
1 can (398 mL) diced tomatoes
1 bay leaf
½ Chinese roast duck, skin and bones discarded, about 1½ cups (375 mL) meat
¼ tsp (1 mL) salt plus more to taste
1 pkg (360 g) no-boil fresh lasagna noodles
1 pkg (300 g) frozen cut leaf spinach, defrosted, drained and squeezed dry
Scant 8 oz (230 g) fontina cheese, about 2 cups (500 mL), shredded, divided
1 tbsp (15 mL) butter
1 tbsp (15 mL) flour
½ cup (125 mL) milk
4 tbsp (60 mL) Parmesan, shredded, divided
¼ tsp (1 mL) pepper
½ cup (125 mL) Panko bread crumbs
2 tsp (10 mL) minced fresh rosemary
Drizzle of olive oil

 Preheat oven to 350°F (180°C).

Grease loaf pan and set aside. Put the kettle on to boil, then pour boiling water over dried shiitakes and let steep for 10 minutes.

 To a medium saucepan over medium heat, add olive oil, onion, carrot and celery. Sauté for 5 to 10 minutes, or until vegetables soften and start to take on colour. Add port, tomatoes and bay leaf, bring to a boil, then reduce to a simmer and let cook, uncovered, for 10 minutes, stirring occasionally. Add duck, stir, and cook for 2 minutes more. Remove bay leaf, taste for seasoning and add salt if needed.

Trim 3 lasagna noodles so that they’ll fit snugly into loaf pan. (Reserve remaining noodles for another meal. You can even slice them lengthwise to make fresh fettuccine.)

 Drain mushrooms, squeeze dry and roughly chop. Add to a bowl and stir together with drained spinach, 1 cup (250 mL) of shredded fontina cheese and ¼ tsp (1 mL) salt.

 In a small pot over medium heat, whisk together butter and flour. Let the mixture toast and bubble for a minute, then whisk in milk and 2 tbsp (30 mL) Parmesan. Whisk until thickened and smooth. Stir in pepper. This is your béchamel sauce.

In a small bowl, stir together Panko with remaining 2 tbsp (30 mL) Parmesan and rosemary.

 It’s time to build the lasagna. Spoon ½ cup (125 mL) of duck ragout evenly across the bottom of the pan. Top with a noodle. Add half the spinach mixture and top with ½-cup (125 mL) more ragout and some shredded fontina. Press down firmly. Add second noodle and repeat process. Press down firmly. Add third noodle and top with béchamel sauce, remaining fontina plus the Panko mixture. Press down firmly and drizzle with olive oil.

Place loaf pan in the middle rack of the preheated oven, uncovered, for 35 to 40 minutes, or until bubbling and golden on top. Let stand 10 minutes before serving.

Recipe courtesy of LCBO Food and Drink magazine: http://www.foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=6946

Tuna steak with ginger, lime and cilantro sauce

This  is an amazing sauce/dressing for most types of fish. Tried it with seabass, halibut and now tuna! Works wonderfully with all. It's super simple and chances are you always have the ingredients on hand.  With the tuna, you can eat it hot or cold, it tastes equally fantastic.

What you will need...

1 4-6 oz tuna steak

1-2 tbsp of oil

salt and pepper

1 small avocado (optional, but goes wonderfully with the tuna)

Sauce

2 tbsp of freshly squeezed lime juice (one large lime should do)

1 1/2 tbsp of soy sauce

1 tbsp of finely chopped fresh ginger

1 tbsp of chopped fresh cilantro

1 tbsp of olive oil

Mix all the ingredient  for the sauce in bowl and set aside.

Heat a frying pan over medium-high heat.

Pat dry the tuna steaks, drizzle  with a little oil and season with salt and freshly ground black pepper. When the pan is hot, add the steaks and cook for about 1-11/2 minutes per side until the outsides of the steak have browned but the inside is still pink, or until cooked to your liking. 

**once you turn the steak, drizzle with about a tbsp of the sauce and continue cooking

Take out of pan and slice. 

Top with remaining sauce and serve with a thinly sliced avocado.

Now, try and share....hahaha

Better Butter Chicken

After experimenting with so many butter chicken recipes, I believe I have finally come up with what my taste buds were searching for. YES! Seriously, this is really easy, healthy and quite fantastic! I usually use a combination of chicken thighs and breasts, but feel free to use which one you prefer. You have got to try it out!

Here is what you will need..

1.5lbs chicken  breast/thighs cubed

For the marinade

1/2 cup of full fat yogurt (I used Balkan style, you can also use Greek)

1 tsp of tumeric powder

2 tsp of garam masala

1 tsp of ground cumin

1/2 tsp of cayenne pepper (you can also use a fresh chilli pepper)

1 inch ginger root, grated

2-3 garlic cloves (depending on size)

1 tbsp of tomato paste

1 tbsp of lemon juice

1-2 tomatoes chopped (depending on size)

1 tsp of salt

Put all the ingredient in a food processor and blend until smooth.

In a bowl, coat the chicken in marinade, cover and set aside for 20 min to one hour (or up to 24 hours)

For the sauce:

3 tbsp of butter

1 tbsp of honey

1/2 onion, diced

1/4 cup of homogenized milk (or heavy cream), reserve until later

In pot/pan heat 2 tbsp butter over medium heat and sautee the onion until soft. Add in the chicken with all the marinade, honey and additional tablespoon of butter and cook over medium-high heat for 3-4 min.

Transfer to crock pot and cook on low heat for 3-4 hours or high heat for 1.5 hours.

Once cook time is up, add in the cream/milk.

If you don't have a slow cooker, preheat oven to 350 F. After cooking the the marinate in the pot, transfer to an over proof dish (with a lid) and cook covered for 25-30 min. Uncover, and cook for an additional 10 min.

Serve with basmati or cauliflower rice.

Unstuffed cabbage roll casserole

Who doesn't like cabbage rolls. These were a staple in my home while growing up, particularly in the winter months. Traditionally my mom uses pickled cabbage and adds a dry plum for some sweetness in each one. Also, we don't usually use tomato sauce. They are so good, but a pain to make. Here is my version of a deconstructed cabbage roll casserole.

1 lbs of ground beef (you can use pork/turkey/chicken)

1 large leek, thinly sliced (white and pale green parts only)

2 garlic cloves, minced or chopped 

1 cup of rice (I used a mix of brown and wild rice)

2 lbs of cabbage (small-med size head), chopped

1 14 oz can of diced tomatoes

2 tbsp of tomato paste

2 tsp of dried summer  savory or greek oregano

1 tsp of dried mint

2 tsp of sweet paprika

2 tbsp of olive oil (or oil of your choice)

4 cups of chicken broth (you can use veggie/beef broth or water)

salt and pepper to taste

Preheat oven to 350C.

Over medium-high heat in a heavy bottom pan (I used my Dutch oven) brown the ground beef using 1 tbsp of the oil. Remove from pan.

Reduce heat to medium, add in second tbsp of oil and sautee leeks and garlic until soft (4-5 min). Check your heat setting and lower heat if needed because the leeks can burn easily. Add the rice and cook for 2-3 min. Add in your herbs and tomato paste and stir until well incorporated. Season with salt and pepper. 

Return the ground beef back to the pan. Stir in the diced tomatoes.

Add the cabbage and the broth. Stir well, making sure all is relatively well mixed together.

Put the lid on and let cook on the stove top for about 5-10 min, or until it comes to a simmer.

Transfer the mix in a casserole dish or if you are using a dutch oven it is all ready to go into the oven. 

Cook covered for 45 min, them check and see if the rice is cooked (mine was) and if not, you might need a bit more liquid so just add some more stock (maybe 1/4 cup more). Uncover and cook for an additional 10 min.