Recipes – Dana Shortt Gourmet

Recent Recipes

Beef Bourguignon

Ingredients

  • 4 slices bacon, chopped
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 lbs sirloin tip roast, cut into 1-inch cubes
  • vegetable oil, as needed
  • 4 onions, chopped
  • 4 cloves garlic, minced
  • 2 large carrots, chopped
  • 2 cups beef stock
  • 2 cups dry red wine (optional: additional wine for the chef)
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1 lb button mushrooms
  • 4 tablespoons butter
  • 2 teaspoons granulated sugar
  • 4 cups pearl onions, peeled
  • 1/2 cup chopped fresh parsley

Method

  1. In a large Dutch oven or stock pot, cook the bacon over medium-high heat until browned and fat has rendered. Remove bacon with a slotted spoon and set aside.
  2. Meanwhile, in a bowl stir together the flour, salt and pepper. Toss beef in flour mixture.
  3. In batches in single layers, sear the beef in the bacon fat for 3-5 minutes, turning to brown on all sides and adding a little oil as needed. Do not crowd the pan or the meat will steam instead of sear.
  4. Stir in chopped onions, cover and cook for 10 minutes or until onions are softened.
  5. Stir in garlic and reserved bacon and cook for another 1-2 minutes.
  6. Add carrots, beef stock, wine, bay leaves, thyme and mushrooms.  Bring to a boil, then reduce heat. Simmer, covered, for 1 to 1½ hours or until meat is tender.
  7. Meanwhile, in a separate pot, melt butter over medium heat; stir in sugar and pearl onions.  Cook until browned.
  8. Once meat in the stew pot is tender, stir in pearl onions; simmer stew another 20 minutes or until vegetables are tender.
  9. Serve over buttery mashed potatoes and sprinkle with parsley.

Toasted Almond Salad Dressing

Ingredients

  • 1 cup slivered almonds, well toasted and finely ground
  • ¼ cup red wine vinegar
  • 4 tablespoons Dijon mustard
  • 4 tablespoons liquid honey
  • ½ tsp. salt
  • Pinch of ground black pepper
  • 1 cup vegetable oil (I use canola oil)

Method

  1. Preheat oven to 350 F.
  2. Place the almonds on a baking sheet and roast the nuts until they are tobacco colour. The nuts will begin to have the aroma of coffee beans roasting.  Remove from the oven and cool.
  3. Once cool, place almonds into the work bowl of a food processor and finely grind.  Set aside.
  4. In a medium sized bowl, add the vinegar and dissolve the salt and pepper into the vinegar.  Whisk Dijon and honey into the vinegar.  Slowly whisk in the oil.  Adjust seasoning to taste.
  5. Mix in the ground nuts until well combined.

Notes

Drizzle dressing over chopped romaine, baby spinach, arugula, or mixed greens. Add sliced vegetables such as carrots, cucumber and tomatoes, if desired. Or try serving with fresh or dried fruits and crumbled goat cheese.

Store any unused dressing in a sealed container in the refrigerator for up to 3 weeks.

Pasta Bar + Kid-friendly Avocado Fettuccine

Ingredients

FOR SAUCE

  • 1 large (or 2 small) ripe avocados, peeled and pitted
  • 1 small clove garlic
  • Juice and zest of half a lemon
  • 1 egg, raw *
  • 1 teaspoon salt
  • Freshly ground black pepper, if your kids like it (mine don’t unfortunately!)

*if you’d prefer not to use raw egg or want to keep the recipe vegan, substitute a few tablespoons of good quality extra virgin olive oil for the egg (and omit the cheese and bacon as well, when assembling).

FOR PASTA

  • 1, 454 gram box fettuccini (I buy the high fibre kind – my kids like the “Catelli Smart” brand because it tastes like white pasta)
  • ½ cup cooked, chopped bacon pieces
  • ½ cup grated parmesan cheese, or more to taste
  • Freshly ground black pepper and fresh chopped herbs, optional

Method

  1. In the bowl of a food processor or blender, pulse the garlic on high until minced. Add all other ingredients and pulse until smooth.
  2. Meanwhile, cook pasta according to package instructions. Once pasta is cooked, drain quickly and then toss with avocado sauce until well coated. Add in cooked bacon and parmesan, top with additional black pepper and fresh herbs (slivered basil, chopped parsley or chives), if desired.

Baby Spinach Salad with Aged Cheddar, Apples + Walnuts

Oil + Vinegar Pairing – Apple Crisp

LEMON olive oil

RED APPLE balsamic vinegar

Baby Spinach Salad with Aged Cheddar, Apples + Walnuts

Ingredients

  • 3 tablespoons Dana’s Lemon olive oil (Blood Orange or unflavoured olive oil can be substituted)
  • 3 tablespoons Dana’s Red Apple balsamic vinegar (Traditional or Fig or Maple balsamic can be substituted)
  • 2 teaspoons dijon mustard
  • 1 package (5 oz) baby spinach
  • 1/2 cup aged cheddar, cut into small cubes
  • 1/2 cup walnuts, toasted and chopped
  • 1 apple, thinly sliced
  • 3/4 cup red grapes, halved

Method

  1. To make the dressing: mix first 3 ingredients together in a bowl and whisk until well blended.
  2. Toss spinach with dressing until well coated. Add in cubed cheese, walnuts, apple and grapes. Toss gently. Portion onto 4 plates and serve.

Notes

To make 4 entree salads, double ingredients and add grilled chicken.

Spicy Mexican Hummus

Take your hummus game up a notch with Mexican Flavours olive oil!

Spicy Mexican Hummus

Ingredients

  • ¼ cup Dana’s Mexican Flavours olive oil (Persian lime, Lemon, Garlic, or unflavoured olive oil can be substituted)
  • 3 tablespoons Dana’s Sicilian lemon white balsamic vinegar (1/4 cup fresh lemon juice can be substituted)
  • 2 garlic cloves, peeled
  • 1, 16 oz can chickpeas, rinsed and drained
  • 1 teaspoon ground cumin
  • ¼ cup cilantro, roughly chopped (parsley or chives can be substituted)
  • Salt and pepper, to taste

Method

  1. Put the garlic into the bowl of a food processor and pulse for a few seconds until finely chopped. Add all other remaining ingredients except for the olive oil and pulse for about 1 minute.
  2. With the machine running slowly, add olive oil in a steady stream until smooth.
  3. Season with salt and pepper to taste. Serve with tortilla chips, pita and fresh cut vegetables.

Notes

For extra spice, drizzle additional Mexican Flavours olive oil over the hummus before serving.

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

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.
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