Creamy Spiced Oats with Cinnamon-Maple Whiskey Figs

in partnership with PC Black Label Collection

Creamy Spiced Oats with Cinnamon-Maple Whiskey Figs
With one last day of 2017 lingering, we’re taking our morning slow to reflect on the joys, the frustrations, the sadness and the good times this last year has brought while we graze over a bowl of these Creamy Spiced Oats with Cinnamon-Maple Whiskey Figs.

While many spend their day coming up with rules to abide by over the next year (er…month), we generally choose to forgo the resolutions in place of reflections and lessons learned, of which there were many. Years past, I followed the crowd and decided on how I’d change myself for the better in the upcoming year. How could I be the best me? The best friend, the most loving partner, the kindest parent, the most diligent worker… the pressure that brought into my life was all but soul-crushing.  It leveled me and made me feel a deep sense of failure in just about every area in my life. I promised myself that I’d no longer give-in to the BE THE BEST YOU THIS YEAR hype. (more…)

Rosemary-Horseradish Prime Rib with Salt and Malt Potatoes

Made in partnership with Sterling Silver Premium Meats

Rosemary-Horseradish Prime Rib with Salt and Malt Potatoes
I don’t know how we got here, but Christmas is mere sleeps away and I find myself in that same scramble I hit around December 21-22nd every year. Though I’ve prepped, cleaned, shopped and cooked I have a nagging feeling that I’m forgetting…well, everything. Tell me you’re in the nuthouse with me!

If I’m thankful and patting myself on the back for one thing, it’s having our Christmas Night dinner game in the bag.  I’ve been so thrilled to work with these roasts from Sterling Silver Premium Meats in the past couple weeks and it’s really opened my eyes to how uncomplicated they are to cook and what huge payoff I’m rewarded with after. With a little prep, and I mean minimal work, you’re popping a roast in the oven to do it’s thing, untouched, while you prep a side or two (like these Salt and Malt Smashed Potaoes!) and set the table. For some reason, I always thought making a Prime Rib would be complicated and fussy. Well, friends, I’m here to say they are anything but.

Prime Rib Roast on a PlatterPrime rib Roast on Plate
Prime Rib, the undisputed flavour-king of the beef world thanks to all that succulent marbling, tends to cost a bit more than other cuts (aside from the tender filet Mignon which we’ll talk about in January), but when you’re celebrating a special occasion or simply want something with incredible flavour, it is worth it every time and will never disappoint… unless you overcook it, so go ahead and buy yourself a meat thermometer to ensure that doesn’t happen. It’s a few bucks and will save your buns time and time again in the kitchen.

You can find Sterling Silver Meats at Sobey’s/Safeway across Canada and buying is easy as anything. Look for their products in the meat department, but if you’re unable to find the cut or size you’re looking for you can simply chat with the butcher and have them cut one fresh in whatever size you need. I wasn’t sure what size would be best for 4 adults so I inquired ith the butcher and he cut me a two rib roast, which will feed 4-6… or, in my case, 4 with leftovers for roast beef sandwiches (with pickles and dijon on brioche buns – droooool).

This roast is coated in some of my favourite BIG flavours, like sinus-clearing horseradish and salty anchovy paste. The rosemary adds an earthy aromatic flavour that I just love with beef. Don’t buy prepared horseradish here, get the jar of the straight stuff, no extra ingredients, just horseradish.

Smashed Potatoes

Rosemary-Horseradish Prime Rib with Salt and Malt Potatoes
 
I added anchovy paste to the mix here because it adds incredible depth of flavour. If you think you don't like anchovies, I, with all due respect, think you're wrong. They don't add any fishiness to the flavour, just a big salty umami bomb! Give it a whirl, I think you'll agree they make most things better.
Serves: 4-6 serings
Ingredients
  • 1 (two-rib) Sterling Silver Premium Meats Prime Rib Roast (approx. 4-5lbs)
  • ½ cup rosemary leaves
  • 3 large cloves garlic
  • 2 heaping tbsp horseradish
  • ¼ cup olive oil
  • 1 tbsp kosher salt
  • 1 tsp fresh ground pepper
  • ½ tsp anchovy paste
  • .
  • SALT AND MALT POTATOES
  • 2 lbs baby yellow potatoes
  • 1 cup malt vinegar
  • 1 tbsp kosher salt
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • Freshly ground black pepper
Instructions
  1. FOR THE ROAST
  2. Preheat oven to 400.
  3. In a food processor, add the rosemary leaves and garlic and pulse to chop them up fine. Add in the horseradish, olive oil, salt, pepper and anchovy paste. Pulse a few more times to get everyone acquinted.
  4. Rub the prime rib all over with the mixture and let sit out for 30 minutes to reach room temperature.
  5. Set roast, fat side up, on wire rack over a foil-lined baking sheet and roast meat until probe thermometer or an instant-read thermometer registers 118° for medium-rare, 2-3 hours. I usually check after 1.5-2 hours to see where I'm at. Let cool tented in foil for 30-40 minutes. The internal temperature will rise to 130° which is perfect. Slice into half inch pieces and serve.
  6. FOR THE POTATOES
  7. Preheat oven to 400 (I like to do this while the roast rests as the oven will already be at 400)
  8. Pour the whole baby potatoes into a medium size sauce pot, add the vinegar, ½ of the salt and enough water to cover the potatoes by 1". Bring to a boil, turn down to a simmer and let cook until fork-tender, 15-20 minutes.
  9. Melt the butter in the empty pot off the heat and add the potatoes back in.
  10. Toss to coat.
  11. Ling a baking sheet with foil and one at a time, place a potato down and smoosh it with the base of a large drinking glass. Repeat until you've smashed all your potatoes.
  12. Sprinkle them with the remaining salt and drizzle with olive oil and fresh ground pepper.
  13. Pop in the oven for until the edges start to crisp and brown, about 15-20 minute.
  14. Take out of the oven, flip all the potatoes over and roast for another 10-15 minute or until they're a beautiful golden brown.


DisclaimerI am part of a Holiday Campaign sponsored by Sterling Silver Premium Meats and receive compensation as part of my affiliation with this group. Regardless, I only work with brands I use personally and enjoy.

Smokey Espresso Rubbed Striploin Roast with Chimichurri Sauce

made in Partnership with Sterling Silver Premium Meats

Smokey Espresso Rubbed Striploin Roast with Chimichurri Sauce
Does your family celebrate the holidays with turkey in some form? There’s definitely no shortage of it from Thanksgiving to Christmas in our celebrations and the past few years I’ve found myself growing tired of the classic holiday bird.

This year, to combat the inevitable turkey fatigue, I decided to try adding a truly unforgettable Roast Beef to our annual holiday table. Perhaps not the roast beef you may recall from your childhood table, the one that was overcooked and dry-as-a-bone, but one that’s rich with flavour, juicy and savory and has has guests asking for the recipe and family demanding it be new tradition in the holiday kitchen. This week on The Gouda Life we’re exploring just that, two recipes that offer a modern take on the classic roast so if you, too, are fatigued with your meat options over the holidays you can add something new to the spread that will have your guests taste buds weeping with joy.  Not to mention, the leftovers make the greatest sandwiches so there is no loss there, either. (more…)

Charcuterie & Pickle Skewers + Apple Shallot & Apricot Chutney

Charcuterie Pickle Skewers
The Holiday snacking table is one of my very favourite spots to hang out. It’s where the action happens – the good conversation, the sparkly cocktails and of course, the food.  I can spot a charcuterie or cheese board from a mile away – it draws me in like a laser beam. When all else fails and I feel that pang of hunger hit at a party, I know a few crumbles of cheese, some crackers and a salty slice of salumi will take care of it in a pinch.

The one thing I hold against a meat and cheese board is how handsy people get with the ingredients. Some of it’s unavoidable, like when you’ve got paper thin sliced meats, like prosciutto, and don’t want to take 5 slices in one shot. On the other hand some of it is just bad manners, like deciding you don’t want to first piece you picked up so placing it back on the board. Among friends and family it’s not such a big deal, you have a general idea of where their hands have been 😬 but at a more formal event it can be a little icky.  Enter the charcuterie skewer. (more…)

Crispy Prosciutto with Figs, Roasted Hazelnuts and Parmesan Mousse

Crispy Prosciutto with Figs, Roasted Hazelnuts and Parmesan Mousse

Whoaaaaa. As December gets into it’s groove, our calendars are already filling up with Holiday gatherings and events and I don’t feel nearly ready.  It’s the same story every year; October hits and I smugly congratulate myself on realizing how imminent the Holidays are  and vow to get planning early. December hits and here I am, no plans! No freezer full of cookies! No lists or dog-eared recipes! Cue the annual panic.

Thankfully we don’t do a whole lot of the hosting around the Holidays and, instead, stick to bringing dishes with us to gatherings with friends and family. I do like to have some fun cocktail-style recipes in the back of my head in case company comes or we decide to host a last minute party (also an annual occurrence), so of all the things I didn’t do this year, I did manage to create a recipe worthy of the wonderful people I’ll be sharing the Holidays with and for once, I’ll let that be enough. Life is hard enough without the Holiday pressure, right? (more…)

Homemade Orechiette with Wild Mushrooms, Sage & Pancetta

HOMEMADE ORECHIETTE WITH WILD MUSHROOMS, SAGE & PANCETTA
Nothing says cozy like a bowl full of pasta. And if that pasta happens to be homemade… all the better! And if it’s Homemade Orechiette with Wild Mushrooms & Pancetta then things about to get real cozy, real fast. We have been working on some recipes to share with family over the holidays and this one is at the top of the list. It’s impressive, making your family think you’ve slaved for days and days (you won’t!), as well as hearty and stick-to-your-ribs delicious. Serve with some crusty bread and red wine and your Holiday hosting duties are done like dinner.

It’s taken me a very long time to work up the courage to attempt homemade pasta. Like bread and pastries, pasta has daunted me for years, scaring me into believing it was a task saved only for Nonnas and professional chefs. Well guess what, I am neither (though being a Nonna seems like a sweet gig) and somehow, someway I managed to mix, knead, cut, shape and cook a batch of delicious, toothsome, pillowy orecchiette in little more than 1.5hours. And now I feel like a real butthead for not having tried earlier. (more…)

Fried Hot Genoa & Egg Scramble

Fried Hot Genoa & Egg Scramble

I used to be a really great host; dreaming up themes and excuses to entertain, planning and executing seamlessly without a detail missed. Tables set with style and glasses never empty. Then I birthed a 10lb child that brought utter joy and complete chaos into our lives.

If you have children, I don’t have to explain why I am no longer a skilled host. I can hardly finish a sentence without forgetting what I want to say and I don’t know if I’ve finished a hot meal, uninterrupted, let alone cooked one without leaving something unattended to for far too long, in 2 years. We do generally host family dinner at our house, since it’s easier with all Ruthie’s “things” here to keep her entertained, but whenever possible we get the heck outta here and let someone else, someone far more competent, handle the hosting details. I can’t say I miss it all that much, if I can be honest with you. I’d rather bring an offering of food and a nice bottle of wine (potentially already sipped from – whoops!) (more…)

Za’atar Grissini with Warm Harissa Tomato Sauce

Za'atar Grissini with Warm Harissa Tomato Sauce

Pizza night is a fairly regular thing around here. It’s quick to make if you plan properly and can be made with literally anything we have in the kitchen and be guaranteed to be delicious. From a pie topped with sauteed greens and a few fried eggs to a slice with hot peppers and pineapple (a personal fave – don’t even get me started on pineapple haters!), there is pretty much always a way to make pizza work in a crunch. When I opened my PC Black Label Black Box this month to find some 00 Farina Fine Wheat Flour and a jar of Pizza Sauce I knew pizza was in the works. But in the spirit of the #PlayWithYourFood campaign, I felt that pizza was a little too common and predictable. This campaign is all about getting creative and experimenting. (more…)

Bacony Baked Beans with The Works

Bacony Baked Beans with the Works

If you’ve ever read the blog Smitten Kitchen, you’re familiar with Deb Perelman’s particular style of effortless but soul-satisfying recipes, and they don’t come without a healthy dose of humour either. If you haven’t read it, I urge you to come out from whatever rock you’ve been living under and get with the program, man.

Over the years I’ve come to trust her recipes the same way you might a well-loved family cookbook passed down through generations. They’ve weaved themselves into our every day, providing warm comfort on cold days (baked potatoes with wild mushroom ragù), inspiration when you’ve shot yourself in the foot by promising a wedding cake (hazelnut brown butter cake), or a salad that goes the distance in 30 degree heat (skirt steak salad with blue cheese). Reading her entries on the blog feel akin to sitting down for coffee with an old friend. (more…)

Honey-Thyme Roasted Pear Crostini with Borettane Onions + Brie

Honey-Thyme Roasted Pear Crostini with Borettane Onions + Brie
I am a big fan of contrasting flavours, finding that perfect balance between salty and sweet, vinegar and salt, fat and acid. When you bite into somthing that hits that harmony, all the tastes aligned, it’s heaven. If something is just sweet, I generally decline. But if it’s sweet with some acid or salt, I’m definitely going in for a bite.

I made these Crostini with that in mind. Creamy, lucious brie drapped over a salted crostini and topped with sweet & herbal honey/thyme roasted pears, fatty pine nuts and the ingredient that truly brings it all home, the Borettane Onions.

Honey-Thyme Roasted Pear Crostini with Borettane Onions + Brie

Borettane onions (from Boretto, Italy) are similar to a pearl onion and known for their flat, saucer-like shape. Often pickled in aged balsamic, they are juicy with an incredible sweet/sour flavour that -pop- when added to cheese boards, sandwiches, charcuterie or pizza.  They make a killer topping or addition to a host of fatty/creamy dishes, cutting through the richness with their tangy sweetness and would be hella good with grilled beef or portabello dishes. When I opened the jar, my mouth started watering immediately. They smelled savory and rich at first, but on first bite they are sweet/sour heaven.

Honey-Thyme Roasted Pear Crostini with Borettane Onions + Brie

I received these Borettane onions from President’s Choice Black Label Collection as a part of their #PlayWithYourFood campaign. For the next few months they’ll be sending me two fun ingredients to play with each month and I’m tasked with experimenting and coming up with a fun recipe to share with you all. This month I recieved both the onions and the Hot Cherry Peppers. Both would make an enticing addition to a cheese board, but these peppers have plans for a pasta dish with lots of lemon, pepper, basil and Parmesan.

Honey-Thyme Roasted Pear Crostini with Borettane Onions + Brie
Honey-Thyme Roasted Pear Crostini with Borettane Onions + Brie
serves 6-8 as an appetizer

2 large pears, sliced in half & cored
2 tbsp olive oil
1 tbsp honey
1/4 tsp salt
1/4 tsp fresh ground pepper
1/2 tsp fresh thyme leaves

1 small baguette, sliced thin (about 15-20 pieces)
olive oil
sea salt
1 200g wheel brie
6-8 President’s Choice Black Label Borettane Onions, sliced thin
1/4 cup toasted pine nuts
honey, for garnish
fresh thyme, for garnish

Preheat oven to 350.
In a small dish whisk together the olive oil, honey, salt/pepper and thyme leaves. Whisk well to combine. Rub down the pear halves with the honey-thyme mixture. Place on a parchment lined cookie sheet and bake for 30 minutes or until browned and soft.  Let them cool until yoou can comfortably handle them, then slice into 1/2″ strips lengthwise.

Once pears come out, place baguette slices on a clean cookie sheet and drizzle with olive oil and a sprinkle of salt. Bake for 5-6 minutes or until golden and crisp. Watch closely so you don’t burn the bread.

Top crostini with a slice of the brie and follow with 1-2 pear slices, a few thin onions and a sprinkle of pine nuts. If you like, a drizzle of honey and some fresh thyme on top make them extra special. Enjoy warm or at room temperature.


DisclaimerI am part of the #PlayWithYourFood Campaign sponsored by Presidents Choice Black Label and receive compensation as part of my affiliation with this group. Regardless, I only work with brands I use personally and enjoy.