Recipes – Dana Shortt Gourmet

Recent Recipes

Asparagus Cigars with Prosciutto & Asiago

Ingredients

  • 24 asparagus spears, woody ends trimmed
  • 6 sheets phyllo pastry
  • ¼ cup butter, melted
  • 12 slices prosciutto, cut in half crosswise
  • 4 ounces asiago cheese (or parmesan cheese)

Method

  1. Blanch the asparagus in a pot of boiling water for 1 to 2 minutes until just al dente and bright green.  Drain in a colander and run cold water over the asparagus.
  2. Line a baking sheet with parchment paper and set aside.
  3. Place 1 sheet of phyllo on a dry surface.  Keep the remaining sheets covered with a clean, slightly damp towel.  Brush lightly with melted butter and cut into 4 rectangular pieces, each 5 x 7 inches.
  4. Place 1 piece of prosciutto on the phyllo, lining it up along 1 short edge of the rectangle.  Arrange an asparagus spear on top of the prosciutto along the same short edge of the rectangle, letting the tip lay exposed beyond the top edge of the dough by ¾ inch or so.  Sprinkle with ½ teaspoon of asiago.  Roll up and secure the edge of the dough with additional butter, if necessary.  Repeat with the remaining ingredients, transferring the straws onto the prepared baking sheet.  The straws may be made 1 to 2 hours ahead up to this point, covered with plastic wrap, and refrigerated.

To bake preheat the oven to 450°F.  Sprinkle the top of the straws with the remaining cheese.  Cover the asparagus tips with foil to protect them from the heat.  Bake until golden brown, 5 to 8 minutes.  Serve warm, either whole or sliced into bite-size pieces.

Tina’s Blueberry Drizzle Salad

Oil + Vinegar – Pairing – Blueberry Drizzle:

•LEMON fused olive oil
•BLUEBERRY dark balsamic vinegar

Tina’s Blueberry Drizzle Salad

Ingredients

BLUEBERRY SYRUP ingredients

  • ½ cup wild blueberries
  • 3 tbsps white sugar
  • 1 tbsp water
  • 2 tsp fresh lemon juice

SALAD ingredients

  • 8 cups mixed greens
  • ½ cup slivered almonds, toasted
  • ¼ cup feta cheese, crumbled

DRESSING ingredients

  • 1 tbsp fresh lemon juice
  • 2 tbsps dana’s BLUEBERRY balsamic vinegar
  • 1 garlic clove, minced
  • ¼ tsp salt
  • ¼ tsp dijon mustard
  • 4 tbsps dana’s LEMON fused olive oil

Method

  1. Combine blueberries, sugar, and water and cook over medium heat until syrupy (about 5 minutes).
  2. Cool blueberry mixture, and then add 2 tsps lemon juice.
  3. Combine all dressing ingredients except the oil, and whisk until salt dissolves. Slowly whisk in the oil.
  4. Combine salad ingredients and arrange in a large shallow bowl; toss salad ingredients with dressing.
  5. Drizzle blueberry syrup over top of salad and serve.

Egg Salad with Fresh Dill

Ingredients

  • 10 hard-boiled eggs, peeled
  • ¼ cup shallots, minced
  • ¼ cup celery, finely chopped
  • ½ cup red bell peppers, finely chopped
  • 1/3 cup fresh dill, chopped
  • 1/3 cup mayonnaise, use more if you like
  • Salt and pepper to taste
  • A couple teaspoons of sriracha hot sauce if you like it spicy

Method

  1. Using a box grater, grate the eggs into a large mixing bowl. Add the other ingredients and stir to combine. Season to taste with lots of salt and pepper.

Home Fries

Ingredients

  • ¼ cup good quality olive oil
  • 1 tablespoon vegetable oil
  • 3 pounds Yukon gold potatoes, peeled and cut into 1” (one inch) cubes
  • 1 pound sweet potatoes, peeled and cut into 1” (one inch) cubes
  • Salt and pepper to taste
  • Dipping sauces – see below

Method

  1. Preheat oven to 425 F.
  2. Pour oils into a large roasting pan or baking dish and place pan in the upper half of oven.
  3. Peel the potatoes and cut into rough chunks. Put into a large saucepan and cover with water.
  4. Bring to a boil and cook for about 10 (ten) minutes, or until the potatoes can be easily pierced with a fork – do not completely cook potatoes.
  5. Drain potatoes using a colander. Put the drained potatoes back into the saucepan and cover with the lid.  Vigorously shake the pot – the intention is to bang up the edges of the potatoes – they should appear roughed up (this is why once coated with oil, they get so crispy)
  6. Remove roasting pan from oven and carefully tip potatoes into the pan. Toss the potatoes in the oil – each piece should be coated.
  7. Spread the potatoes evenly over the pan in a single layer and sprinkle with salt – Return pan to oven and bake for about 45 minutes or until browned and crispy.
  8. Serve with one or both of these dipping sauces: chipotle ketchup and/or lemon pepper aioli

 

Dipping sauces

  • Chipotle Ketchup: add about two teaspoons (or more to taste) of pureed chipotles in adobo sauce to ½ (half) cup of ketchup.
  • Lemon Pepper Aioli: Add the zest of half a lemon and two teaspoons of fresh cracked pepper to 1 (one) cup of good quality mayonnaise.

Notes

Chipotle peppers in adobo sauce can be found at most grocery stores in the Mexican food section

Julie Garner’s Brown Sugar Salmon

Ingredients

  • 4, 5 to 6 ounce skinless and boneless filets of salmon
  • ½ cup very finely grated parmesan cheese (I use the pre-grated parmesan cheese sold in the deli containers, in the deli section of the supermarket)
  • ¼ cup (one-quarter cup) brown sugar (or more, to taste)
  • Freshly-cracked black pepper, to taste

Method

  • Preheat oven to 375º F.
  • Combine the parmesan cheese and brown sugar together in a shallow bowl. Add freshly cracked black pepper to taste (I like a lot).  Coat all sides of salmon in the parmesan-sugar mixture and place on a parchment-lined baking sheet (pat any extra parmesan-sugar mixture on the tops of the salmon fillets).
  • Bake salmon for 12 to 15 minutes or until cooked to your liking.
  • Serve on top of a mixed green salad.

Garlic Oil

Ingredients

  • 2 cups olive oil
  • 25 garlic cloves (about one cup), peeled and thinly sliced
  • ½ – 1 teaspoon hot pepper flakes
  • Coarse salt, to taste

Method

  1. Heat oil in a large sauté pan over medium-low heat.
  2. Add one or two pieces of garlic to the oil to test its temperature – a few bubbles should rise to the surface, but it shouldn’t make a lot of noise nor brown the garlic – if this happens, your oil is too hot and you need to turn the temperature down and wait a few minutes before trying again. (Note: if you add the garlic to oil that’s too hot, it will burn and taste bitter and you’ll have to start over from scratch!)
  3. When the oil is at the correct temperature, add the garlic and stir for about a minute.
  4. Add the hot pepper flakes and stir to combine.
  5. Turn the heat to low and let simmer for about 20-25 minutes, stirring occasionally. The oil should taste of garlic and the garlic should be soft and sweet tasting when ready.
  6. Season to taste with coarse salt.

Mashed Sweet Potatoes with Chevre

Ingredients

  • 6 pounds sweet potatoes
  • 6 tablespoons butter, melted
  • ½ cup heavy cream or milk
  • 1/2 cup goat cheese (plain) or try “woolwich dairy” cranberry cinnamon goat cheese for a twist
  • 1 teaspoon salt
  • Pepper to taste

Method

  1. Preheat the oven to 400 F.
  2. Prick each sweet potato with a fork a few times. Wrap each potato in tin foil and place on a foil lined baking sheet.
  3. Bake until tender, about 1 – 1 ¼ hours.
  4. Remove sweet potatoes from oven and let cool slightly. Halve sweet potatoes and scoop out flesh into a large bowl. Add melted butter, cream, crumbled goat cheese and salt. Mash until smooth and season to taste with pepper.

Notes

If you’re a goat cheese lover like me, try crumbling additional goat cheese on top of the mashed sweet potatoes before serving.

Mini Baked French Toasts With Brie And Red Pepper Jelly

Ingredients

  • 1 loaf sliced challah bread (egg bread) (or 8 large croissants, halved lengthwise)
  • 6 eggs, beaten
  • 1 cup 10 % cream
  • 1/3 cup butter
  • Vegetable oil, as needed
  • 454-gram wheel of brie, cut into 1” pieces
  • 1 jar red pepper jelly (or use your favourite savoury chutney)
  • 1 bunch flat leaf Italian parsley, for garnish

Method

  1. Preheat oven to 375 F.
  2. Cut challah into approx. 1 ½ inch rounds using a cutter. Set aside.
  3. Beat eggs and cream together in a shallow bowl, set aside.
  4. In batches, dredge challah rounds in the egg-cream mixture.
  5. Melt 1-2 tablespoons of butter and a touch of vegetable oil in a medium sized saute pan set over medium heat. Pan fry challah rounds in batches until lightly golden on both sides, about 2-3 minutes in total.
  6. Transfer challah rounds to a parchment lined baking sheet. Top with a piece of brie. Bake in an oven for 5-6 minutes or until brie has melted.
  7. Remove from oven and top with a dollop of red pepper jelly and a sprig of parsley.
  8. Serve warm.

Greek-style Shrimp with Tomatoes and Feta Cheese

Ingredients

  • ¼ cup good quality extra virgin olive oil
  • 1 large sweet onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1 28 oz. can plum tomatoes, drained and chopped, juices reserved
  • ½ teaspoon dried oregano
  • 1 bell pepper, chopped into ¾ inch pieces
  • 1½ pounds medium-large shrimp, peeled and de-veined
  • ½ pound feta cheese (try the Greek feta cheese available at Vincenzo’s – it’s amazing!)
  • 2 tablespoons fresh mint, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • Freshly ground pepper to taste (salt is not necessary as the feta cheese is salty)
  • Warm pita bread and olives, for serving

Method

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until soft but not browned.  Add the tomatoes, bell pepper and oregano.  Cook until thickened, about 8 minutes.  If the mixture seems too thick, add some of the reserved juices.
  2. Add shrimp to the sauce and cook 2-3 minutes until just pink.
  3. Pour mixture into a shallow casserole dish. Sprinkle with the feta.  Bake in a preheated 425 F oven for 12-15 minutes or until cheese melts.  Season to taste with cracked black pepper.  Sprinkle fresh herbs overtop. Serve with warm pita bread and olives (or over rice or pasta if preferred).

Mini Caprese Salad Skewers

Ingredients

For skewers

  • 48 grape tomatoes
  • 48 mini bocconcini mozzarella balls
  • 1 cup homemade or store-bought pesto
  • reduced balsamic dressing (recipe follows)

For reduced balsamic dressing

  • ½ cup sugar
  • ½ cup water
  • ½ cup balsamic vinegar
  • ¼ cup light soya sauce

Method

 For skewers

  1. Marinate bocconcini in pesto for an hour or up to 2 days in a fridge.
  2. Thread a 4” skewer with a grape tomato, a bocconcini ball, and repeat.
  3. Dip skewers into reduced balsamic dressing or drizzle skewers with balsamic dressing before serving.

For dressing

  1. Place all ingredients in a pot and boil on high heat until thickened, about 6-9 minutes.
Next Page