Tonkatsu (Japanese Pork Cutlet)

Tonkatsu


I was going through my fridges freezer when I came across some thin pork chops. I was wondering what to do with them and I thought that it had been a while since I had had tonkatsu. Tonkatsu is a Japanese style pork cutlet that is breaded with panko bread crumbs and deep fried. (I don't have a deep fryer so I normally shallow fry the pork in some oil in a pan.) I really like tonkatsu because it is nice a crispy on the outside and really juicy on the inside. It is great by itself and it is even better in tonkatsu sauce. (Yep, it has its own sauce.) Tonkatsu sauce is similar to a thick Worcestershire sauce. It is a pretty quick and easy dish. I normally have everything that I need on hand, other than the pork.

You should be able to find both the panko bread crumbs and the tonkatsu sauce at your local asian grocery store. I have the Bulldog brand of tonkatsu sauce.

Red Curry with Shrimp and Kabocha (Pumpkin)

Red Curry with Shrimp and Kabochap


After trying and enjoying coconut milk last week I was looking for more dishes that used it. I came across this recipe that also included kabocha squash (also called Japanese pumpkin). Since I was already going to be picking up some kabocha for the risotto that I had on the weekend I added this to my meal plan. I really like curries including British style curries, Indian style curries and my favorite so far, Japanese curry. Since I had never tried a Thai style of curry I was really looking forward to this dish. Luckily I was able to find some lemongrass at the St. Lawrence Market. I also picked up a small jar of red Thai curry paste. When I opened the curry paste my nose was filled with an amazingly aroma. When I cooked the curry in the thick coconut milk that fragrance only intensified. I was really impressed by this dish. The heat and spices of the curry paste were nicely mellowed by the sugar and the sweetness of the kabocha and peas. I understand that there are many different types of Thai curry pastes and I look forward to trying more of them. I will also have to look into making my own Thai style curry paste.

Bostini Cream Pie

Bostini Cream Pie


I have been cooking for a while now but I have not really been doing much in the way of baking. I still find baking to be a bit intimidating. I keep hearing that it is not like cooking where you can play around with the ingredients. Since I started food blogging I have been watching the Daring Bakers amazing creations. The things that they were baking always seemed to be very challenging. I thought, "What better way to improve my baking skills than to challenge myself?". And so I joined in on the Daring Bakers challenge.

This months Daring Bakers challenge was a Bostini Cream Pie. It is basically an orange chiffon cake, custard and chocolate. I was pretty happy with the choice of the recipe as it sounded really good and I had never made custard or a chiffon cake before. The original recipe made 8 serving so I cut the recipe in about half.

Kabocha Risotto

Kabocha Risotto with Sage, Seeds and Pancetta


As I was looking at my "to try" list I noticed that there were a few recipes with kabocha in them. Kabocha is a winter squash otherwise known as the Japanese pumpkin. It is sweet and it has the texture of a pumpkin. I though that I would do a kabocha theme for this weeks menu. At the top of the list was this recipe for a kabocha risotto topped with pancetta, sage and toasted pumpkin seeds. I wanted the risotto to both have the flavour of oven roasted kabocha puree and the texture of solid pieces of kabocha. I used half of the kabocha to make pumpkin puree and the other half I cut into bit sized pieces. This risotto was pretty good. The sweetness of the kabocha went surprisingly well in a risotto with parmigiano reggiano. For lunch today I had some of the leftover kabocha risotto with some leftover salami, which I fired, on top. Regular pumpkin or butternut squash would also work well here.

Toasted Pumpkin Seeds

Chipotle Toasted Pumpkin Seeds


If you are like me and you like to make your own pumpkin puree then you probably go through a lot of pumpkin seeds. It is such a shame to just throw all of them away when it is so easy to make toasted pumpkin seeds. After separating the seeds from the stringy bits, you rinse the seeds and toss them in some oil and seasonings. The seasoning can be as simple as salt and pepper but you can do pretty much whatever you imagine. I like to add some spicy heat to my pumpkin seeds and smoky chipotle chili powder is a wonderful way to do so. After seasoning you just need to bake them in the oven until they are nice and crunchy. The toasted pumpkin seeds make for a great snack or they can be used to garnish soups and other dishes.

How to Make Pumpkin Puree

Pumpkin Puree


The farmers market has been full of pumpkins and other winter squash recently and I have been wanting to do something with them. A few of the recipes on my "to try" list called for pumpkin puree and although the canned stuff is convenient I wanted to try making my own pumpkin puree. It turns out that making your own pumpkin puree is really easy. You simply cut the pumpkin in half, scoop out the seeds and roast it in the oven until it is soft enough to mash or puree.

Note: You can also puree other winter squash such as butternut squash in the same way.

Note: Make sure you save your seeds to make toasted pumpkin seeds with.

Update: After experimenting a bit, it turns out that pumpkin puree freezes well so I will be making a lot of pumpkin puree while the pumpkins are in season and freezing it for use later on.

Oven Roasted Zucchini with Mint and Feta

Oven Roasted Zucchini with Mint and Feta


I was going through my photos and came across this one of oven roasted zucchini with lemon, mint and feta that I had a while ago. I first saw it here . I was a bit surprised to see mint in a dish like this and I had to see how it would work. The lemon and feta also sounded pretty good. I roasted the zucchini until it was slightly brown which intensified the flavour and gave it a nice texture. This was a really good dish! The mint worked well in it and I really enjoyed the flavours. I will be making this again when zucchini are back in season.

Parmigiano Reggiano with Honey and Walnuts

Parmigiano Reggiano with Honey and Walnuts


I came across this post about "Parmigiano Reggiano with Honey and Walnuts" a while ago. It looked pretty interesting. I never would have thought to combine cheese and honey. I was so intrigued that I just had to try it. It was a really tasty treat! The the sweetness of the honey perfectly complemented the parmigiano reggiano. Now I will have to look for some more interesting ways of using cheese in sweet dishes.

Curry Eggplant Croquettes with Mango Chutney

Curry Eggplant Croquettes with Mango Chutney


Not too long ago I made Eggplant Croquettes and I really enjoyed them. They had an Italian theme of flavours going on with the parmigiano reggiano, the parsley, the marinara and the roasted red pepper sauce. Soon after I was reading this post on eggplants that mentions both eggplant croquettes and mango chutney and inspiration hit. What if I made eggplant croquettes with curry and topped them with some mango chutney? I thought that I would use the same basic recipe and swap the parmigiano reggiano for some curry powder, the parsley for some cilantro. I finally got around to trying the dish and it turned out pretty good. Then again, I really like curry and I am always trying to find ways to work it into new dishes. I am also really into the jar of mango chutney that I picked up not too long ago. Now I just need to get around to looking for a recipe to make my own mango chutney.

Roasted Beet Salad with Blue Cheese and Cashews

Roasted Beet Salad with Blue Cheese and Cashews


I have been meaning to try beets for a while now. I have been seeing them at the farmers market for a few weeks and I finally got around to picking some up. The only dish that I have really seen beets in is a beet salad so I thought I would try that. I saw some recipes that called for boiling the beets and some that called for oven roasting. I decided to go with oven roasting as it seems to add a flavour. I had heard that beets can stain your hands red for a while so I wore ziplock bags on my hands while peeling and cutting the roasted beets. They did indeed leave some stains on the counter that took some effort to remove. The oven roasted beets were pretty good. They were sweet and I really enjoyed their texture. Now I am off to look for some more tasty way to use beets.

Suasage and Rapini on Gorgonzola Polenta

Suasage and Rapini on Gorgonzola Polenta


One of the challenges of cooking is being able to use leftovers. Not just the cooked leftovers but the "I only used 4 out of the 5 sausages that were in the package." or the "I got just a little more cheese than I needed." leftovers. It can sometimes be fun to sit down with a list of odds and ends that need to be finished and try to find a recipe that fits. I was looking for a recipe to use up some leftovers when I came across a recipe for polenta with sausage and rapini in Food and Drink magazine. I had a leftover sausage from yesterday and I had some gorgonzola cheese from last week that I though would go nicely in the polenta. The only thing that I would need was the rapini. That worked out well as I had been wanting to try rapini for a while. The dish was pretty tasty and two more items were cleaned out of my fridge making room for more. There was a little too much flavour for me to get a good feel for the rapini. I will have to use it again in a simpler dish.

Zucchini Stuffed with Italian Sausage and Cheese

Zucchini Stuffed with Italian Sausage and Cheese


When I was growing up I did not really enjoy sausages. I was mostly exposed to flavourless breakfast sausages that I really didn't like. Recently I have been trying sausages again, though I am still avoiding the breakfast sausages. Among others, I have found that I really like Italian sausages. They are full of flavour and you can often use them in place of ground meat in recipes to add a bit more flavour to the dish. I came across this recipe for zucchini stuffed with Italian sausage and cheese. This recipe sounded really tasty and I worked it into my meal plan as soon as I could. The dish turned out to be just as tasty as it looked. How can you go wrong with Italian sausage melted golden browned cheese?

Apple Crisp with Amaretto

Apple Crisp with Amaretto


The theme for this months Sugar High Friday being hosted at SpiTtoon Extra is Drunken Apples . I like this theme because local apples are in season and I have been getting different varieties from the farmers market each week. I have been looking forward to making an apple crumble for a while now. I ended up using the following apples in the crisp: 2 Honey Crisp, 1 Mutsu, and Jona Gold. For the drunken part I though that I would try adding a little Amaretto to the crisp. Amaretto is an almond flavoured liqueur that I recently tried. It added a nice subtle almond flavour to the crisp. The crisp was really good and the melting vanilla ice cream was the perfect topping.

Spicy Shrimp on Coconut Rice

Spicy Shrimp on Coconut Rice


Since I (recently) discovered that I really like shrimp (prawns) I have been trying to include them in my meal plan more often. The other day I came across this recipe for spicy shrimp on coconut rice. The recipe sounded pretty tasty and it included coconut milk which I have been meaning to try cooking with for a while now. The dish was pretty tasty, though I think I went a bit overboard with the jalapeno peppers. I liked the coconut in both the shrimp and on the rice. I look forward to experimenting with coconut milk more.

Frittata with Italian Sausage and Cannelli Beans

Frittata with Italian Sausage and Cannelli Beans


I made my first frittata a few months ago and I have been enjoying them since. They are pretty versatile. You can put in whatever you want. During the summer the frittatas that I was making were lighter and often contained green vegetables. Now that it is getting cooler I have been making them a bit more substantial. This time I made the frittata with Italian sausage and cannelli beans. It was a pretty hearty frittata. The Italian sausage added a lot of flavour.

Greek Yogurt with Walnuts and Honey

Greek Yogurt with Walnuts and Honey


I have been hearing about Greek Yogurt for a while now but I have not been able to find it. This weekend I was determined to come home with some. In the end I found some at the back of a small shop at the St Lawrence market. Greek Yogurt is strained to remove some of the moisture giving it a thicker consistency. I really enjoyed the texture of the Greek yogurt which was closer to that a soft cream cheese. It had the same great sour flavour of regular plain yogurt.

Pear and Gorgonzola Risotto

Pear and Gorgonzola Risotto


I had been craving gorgonzola cheese for a while. I came across this recipe for a pear and gorgonzola risotto while looking for something to satisfy my craving. This recipe was good for a number of reasons; it had gorgonzola in it, I had a lot of fresh local pears that needed to be used, and because I really like risotto! The last time that I had used pears in a savoury dish the pear flavour was a bit subtle so I made sure to caramelize the pears in butter and sugar to strengthen their flavour. I really enjoyed this risotto. The sweetness of the pear went well with the tangy gorgonzola cheese. I really liked the gorgonzola in the risotto and I will be looking to make more risottos with gorgonzola cheese.

Mushroom and Spinach Galette

Mushroom and Spinach Galette


A while ago I came across the concept of a galette which is basically a pie crust folded over the filling. A pie that does not need a pie plate. I recently came across this recipe for a mushroom galette which sounded pretty interesting. I wanted a bit more green in my galette so I decided to go with a mushroom and spinach galette. I really like mushrooms fried in butter with dill and I used that as the basis of the filling. For the mushrooms I grabbed a one pound package with a third of each shiitake, oyster, and cremini mushrooms in it. The galette tasted pretty good. I had some trouble moving it from the counter to the baking sheet. The bottom ripped a bit but it turned out ok. The leftovers were good but the crust did not remain crisp. Overall a galette seems to be an interesting vehicle. I think there are a lot of interesting ways that you could fill a galette from the sweet to the savoury.

Thai Mango Chicken

Thai Mango Chicken on Rice


When I was younger I did not really like mangos. I tried them again this year and found that I now like them. When I came across this recipe for Thai mango chicken I bookmarked it to try later. This weekend they had some nice looking mangos at the grocery store and I grabbed them thinking of this recipe. This meal was pretty amazing! The mango sauce is a perfect balance of sweet, sour, spicy, and salty. This balance is really key and you should taste the sauce to make sure that it is properly balanced. You may have to make some adjustments to get it just right. I will definitely be making this again.

Chipotle Turkey Meat Loaf

Chipotle Meat Loaf


I have yet to try making a meatloaf. When I saw the National Meatloaf Appreciation Day event at Serious Eats I thought it was the perfect opportunity to try making a meatloaf. But what kind of meatloaf to make? After searching the web for a while I came across this tasty sounding recipe for a turkey and chipotle meat loaf. Making the meat loaf was super easy! Just mix everything and bake for an hour. The meat loaf turned out to be pretty tasty. It was nice and moist and full of flavour. I topped it with some salsa and I am thinking that some sour cream and shredded cheddar cheese would also be nice. Given that it requires two pounds of ground meat to fill a 9x5 inch loaf pan I now have a lot of leftovers that will make quick lunches for the rest of the week.

Shrimp and Couscous Salad

Shrimp and Couscous Salad

I recently tried couscous for the first time and I enjoyed it. It was pretty small, like grains of sand. Not too long ago I came across this recipe that used couscous that was much larger, more like small pearls. It looked pretty interesting and the recipe sounded pretty tasty. I was able to find the larger couscous at the St. Lawrence market in a package labeled as Israeli couscous. The original recipe called for mint but when I went to make it I realized that I had forgotten to pick up the mint. I did however have some fresh dill on hand so I used that. This was one of the most amazing dishes that I have had in a while. The couscous had an amazing al dente texture and a great flavour from cooking it in the chicken stock and lemon juice. The shrimp were of course succulent. Given how easy this dish was to make I think I will be enjoying it fairly often in the future. The next time I try it I will have to remember the mint.

Butternut Squash and Wakame Miso Soup

Butternut Squash and Wakame Miso Soup


The farmers market has been full of fresh local squash and I wanted to use them in a miso soup. I have cooked with butternut squash before so I decided to start with that one. Normally one would simmer squash in the dashi until it was tender but I really like the flavour that oven roasting a butternut squash adds. I have miso soup for breakfast so I do not have much time to spend on making breakfast before I dash off to work. I had to do a little experimentation until I got it just right. As soon as I woke up I cut off a slice of butternut squash and placed it in the oven. That gave me about 30 to 40 minutes until I needed to eat breakfast so that I could leave for work on time. At first I cut the slices 1/2 inch thick and although the squash was tender enough to eat it did not have the most flavour. By the end of the week I was cutting two 1/4 inch thick slices and they came out super tender and full of flavour. They were so tender that you could easily mash them with a fork with little or no effort. Just they way I like my oven roasted butternut squash! The slightly sweet melt in your mouth squash went really well with the saltiness of the miso to make a really tasty soup. Other than the possibly high salt content of the miso this soup is pretty healthy as well.

Brussels Sprouts with Pancetta and Parmigiano Reggiano

Brussels Sprouts with Pancetta and Parmigiano Reggiano

I have always been fairly indifferent about brussels sprouts. They are not bad but they are not great. If I had a choice between brussels sprouts and some other vegetable I would most likely go for the other vegetable. I do however, always keep an eye out for interesting sounding brussels sprouts dishes to try. I recently came across a recipe for brussels sprouts with kaiserfleisch and red onion that sounded interesting. I had never though of shredding the brussels sprouts before and the pancetta and parmigiano reggiano sounded really good. Normally I would boil brussels sprouts but I keep hearing that when you boil vegetables that most of the nutrients are lost in the water that you throw away. So another plus of this recipe was that the brussels sprouts are sauteed and not boiled. This ended up being a pretty tasty brussels sprouts dish. I now have at least one brussels sprouts dish in my list that will not be so easy to pass up on.

Sun Dried Olive Hummus

Sun Dried Olive Hummus


I am still on my hummus kick. Hummus is such a simple and tasty snack. You can make it plain or you can add whatever extra flavours you want. This time I was inspired by this recipe for olive hummus . I used sun dried olives in mine as they were what I had on hand. This one took a bit more effort as I had to remove the pits from the olives before adding them to the food processor. Add some toasted whole wheat pita triangles for a tasty and fairly healthy snack.

Eggplant Croquettes

Eggplant Croquettes with Roasted Red Pepper Sauce


I was going through my photos and I found these photos of eggplant croquettes that I did not get around to posting when I made them a few weeks ago. Fresh local eggplants were still at the farmers market and I was looking for recipes to use them in. In particular I had been looking for a recipe for eggplant fritters as I had recently enjoyed corn fritters and zucchini fritters. I came across this tasty looking post on eggplant croquettes. They turned out pretty good though I had to handle them carefully when frying them as they wanted to come apart. I topped the some of the eggplant croquettes with a simple roasted red pepper sauce and some with marinara sauce that I had in my freezer.

Pumpkin and Chorizo Soup with Cilantro

Pumpkin and Chorizo Soup with Cilantro


The farmers markets have been full of fresh local squash the last few weeks. I have not really done much with squash and I wanted to know more about the different varieties. I looked up squash on wikipedia and found this article. It seems that what I thought were squash (pumpkins, butternuts, etc.) were actually just the winter squash. There are also summer squash such as zucchini. I was very surprised to learn that squash are technically fruits and not vegetables!

I had a lot of freshly made pumpkin puree left over from yesterday and I wanted to try using it in this tasty sounding recipe for pumpkin and chorizo soup. The combination of sweet roasted pumpkin and spicy hot chorizo sounded very interesting. It turned out pretty good. The chorizo took the front stage and there was a nice subtle pumpkin flavour. The fresh chopped cilantro on top was really nice.

Maple Pumpkin Pie Cheesecake

Pumpkin Cheesecake with Maple Mascarpone Cream


I have been seeing a lot of tasty looking pumpkin recipes on food blogs lately so I wanted to do a pumpkin dish for my thanksgiving dinner dessert. While searching I came across a recipe for mini pumpkin cheesecakes on Pinch My Salt . The pumpkin cheesecake recipe also happened to have maple syrup, falling into the maple theme that I had going for my thanksgiving dinner. The original recipe called for 14 minutes of cooking time which I though was little light but I guess it would be fine for mini cheesecakes. My cheesecakes were a bit bigger and I ended up cooking them for closer to 40 minutes before they looked done. I topped the cheesecake with a maple mascarpone cream. The pumpkin cheesecakes were a great finish to a tasty thanksgiving dinner. I really liked the pumpkin flavour in the cheesecake. Luckily I still have a lot of pumpkin puree to use in other recipes.

Pear and Maple Pecan Salad

Pear and Maple Pecan Salad


Given the theme of maple for this thanksgiving dinner I knew exactly which salad I wanted to have. I had bookmarked this pear and maple pecan salad a while ago because it sounded really good. This salad turned out to be just as good in real life as it sounded on paper. There are just so many great flavours in this salad. I will be making a lot more of the candied pecans ahead of time so that I can have this salad whenever I want. And pears are in season now...

Maple Dijon Green Beans

Maple Dijon Green Beans


For the green vegetable for my thanksgiving dinner I went with green beans as I had not had them in a while. Given the developing maple syrup theme I looked for a recipe with maple syrup in it. I found this recipe for maple dijon green beans which sounded pretty good. I would also get the chance to pick up and try some grainy mustard for the first time. This dish was surprisingly good. The sweetness maple syrup counter balanced the strength of the mustard and the tartness of the vinegar. I will definitely be using this recipe again.

Mashed Sweet Potatoes with Maple Syrup

Mashed Sweet Potatoes with Maple Syrup


When I was coming up with the meal plan for thanksgiving I new that I wanted to try mashed sweet potatoes. While searching for a tasty recipe for mashed sweet potatoes I came across a recipe with maple syrup in it. Given that I was going to have maple syrup in the main course I thought it would be good to have it in the potatoes as well. These mashed sweet potatoes were pretty good. I was a bit worried that they might be too sweet but they were just about right.

Pan Seared Turkey Breast with Apple and Maple Sauce

Pan Seared Turkey Breast with Apple and Maple Sauce


This weekend was thanksgiving weekend in Canada and today cooked my thanksgiving dinner. I am still a bit intimidated by cooking a full turkey so I stuck with just a turkey breast. Last weekend I picked up some good quality maple syrup and I decided to go with pan seared turkey breasts with apple and maple sauce. This is one of my favorite turkey dinners though I do not remember where I got the recipe from. The turkey goes well with the tartness of the apple and the sweetness of the maple syrup. Normally turkey breasts are pretty big and you need to cut them down to about the size of a chicken breast so that you can cook it all the way through in a pan.

Croque Monsieur with Pear and Smoked Turkey

Croque Monsieur with Pear and Smoked Turkey


One of my favorite sandwiches is a Croque Monsieur (a fancy ham and cheese sandwich). Recently I have been craving a croque monsieur sandwich and I remembered seeing Tyler make a grilled cheese sandwich with apple slices on Tylers Ultimate. I had been enjoying the local pears which are in season and I though that crouque monsieur sandwich with smoked turkey and pear would make a tasty sandwich. The sandwich was pretty good though the pear flavour was a little subtle. The next time I make this I might double up on the layers of pear or even caramelize the pear slices in some butter and sugar first.

Corn, Shallots and Pancetta

Corn, Shallots and Pancetta


I was going through my photos and found this picture of corn, shallots and pancetta that I made a few weeks ago. I had seen a recipe for peas and pancetta that sounded tasty. Local corn was in season and I though I would try it with that. It is super easy and tasty side dish. The sweetness of the corn goes well with the saltiness of the pancetta.

Sauted Scallops in Miso Sauce

Sauted Scallops in Miso Sauce


Last week I was flipping through some of my cookbooks when I came across an interesting recipe for sauted scallops in miso sauce in Harumi's Japanese Cooking. I though that it would make a perfect Saturday lunch. I do all of my grocery shopping on Saturday mornings and the scallops would be as fresh as they could be. It is also a simple dish as I usually do not feel like placing much effort into lunch after running around doing errands all morning. This dish would also give me the chance to try scallops a second time. The dressing was interesting because it has Japanese influence with the miso and mirin but it also uses garlic, heavy cream and parmigiano-reggiano. I tossed in some celery because it was in the fridge and needed to be used. I would think that you could add in other things to make it into more of a salad.

It turned out pretty good. The sauce was rich, creamy and super tasty. The scallops were really nice. They had a slightly crispy seared outside and they were soft on the inside. I will definitely be making this again.

Fig, Goats Cheese and Walnut Couscous Salad

Fig, Goats Cheese and Walnut Couscous Salad


Just a quick post today as I have a cold (just in time for thanksgiving weekend). I made this a few days ago when I had some figs in the fridge that needed finishing. I was looking for a recipe to use them when I came across this recipe for a fig and couscous salad with walnuts and goats cheese. It sounded pretty good and I would have the opportunity to use couscous for a second time.

Aztec Quinoa Salad

Aztec Quinoa Salad


I came across quinoa on for the first time a while ago on a food blog. It looked pretty interesting and I wanted to try it. It took a while to find some but I eventually did. The next question was what to do with it? I decided to go with Mexican ingredients/flavours. It turned out pretty good. The salad was really tasty. I really liked the texture and flavour of the quinoa. The salad was just as good the next day. I look forward to further experimentation with quinoa.

Pork Chops in Balsamic Fig Sauce

Pork Chops in Balsamic Fig Sauce


With fig season quickly coming to an end I picked up a bunch of them on the weekend. I made some fig jam and I wanted to try using it in a savoury dish. Pork chops in a balsamic vinegar and some kind of fruit or berry sauce is an easy and tasty standby. In this case a balsamic sauce with spiced fig jam and fresh figs. Throw in some shallots, garlic and thyme for even more flavour. This dish turned out pretty good. The vinegar contrasted nicely with the sweetness of the figs. The thyme and the spices from the fig jam added a really nice flavour to the sauce.

Fig Jam

Fig Jam


This weekend the figs were more expensive at the market so I am guessing that fig season is coming to an end. I of course picked some up. I wanted to try making an interesting looking fig jam that I had seen here . Up till now I have not tried adding spices to a jam and I wanted to try it. I was also intrigued by the idea of cooking the jam in the microwave.

Cooking the jam in the microwave actually turned out to be more challenging than cooking it on the stove. I had to watch it very carefully. If I took my eyes off of it, it would boil over the sides of the container leaving a really sticky mess to clean out of the microwave. After about 9 minutes the jam would come to the point were it was about to boil over with in 30 seconds and I would have to stop it and stir.

Despite the sticky mess, the jam turned out pretty good. It ended up setting better that the other jams that I tried making this summer. I liked the spices and the chunks of figs in the jam. I tried dipping gruyere cheese sticks into the jam and it was pretty good.

Lamb Stuffed Peppers (Greek Style)

Stuffed Peppers (Greek Style)


Stuffed peppers have been on my todo list for a while now. Luckily the farmers market was still full of red peppers on the weekend and I picked some up. I have been seeing stuffed pepper recipes on food blogs over the last few weeks and each one was different. Stuffed peppers are pretty versatile. You can stuff them with pretty much anything you want. Since I had all of the ingredients for the Greek Style Lamb Burgers from the other night I decided to go with a lamb stuffing with Greek flavours. Many of the stuffed pepper recipes that I saw included either rice or bread crumbs. I had been meaning to try bulgar for a while so I decided to use that instead of rice. The stuffed peppers turned out to be pretty tasty. I am really enjoying the flavourful lamb meat.

When looking at the recipe and photo now, I realize that there was no cheese in it. I think I might mix in some feta or sprinkle some pecorino on top the next time I make this.

Involtini di Melanzane (Eggplant Rolls)

Involtini di Melanzane


I was looking for a recipe to use up some eggplant that I had when I came across this recipe for eggplant rolls. I had some pancetta that needed to be used so I swapped the ham out for the pancetta. I also had some marinara sauce in the freezer and I thought that that would go well on top. (It is alway good to have some marinara sauce in the freezer. You never know when it will come in handy.) It turned out that I only had 8 slices of pancetta so I did not get to make very many rolls. Certainly not enough to fill the whole baking dish. They were pretty good though; really tasty.