Recipes – Dana Shortt Gourmet

Recent Recipes

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.

Mom’s Peach Pie

Ingredients

  • 8 peaches, peeled and sliced
  • 1/3 cup melted butter, cooled
    (or substitute three (3) tablespoons of DSG butter flavoured olive oil)
  • 1 egg
  • 2/3 cup sugar
  • 3 tablespoons flour
  • 1, 9″ pastry shell
    (use your own favourite recipe or try the “tender flake” brand)

Method

  1. Preheat oven to 400 F.
  2. Place the peaches in a large mixing bowl, set aside.
  3. In a small bowl, whisk together the melted, cooled butter (or the butter olive oil), the egg, sugar and flour. Pour over the peaches and toss to combine.
  4. Pour the peach mixture into the pie shell. Place the pie on a baking sheet and bake in a 400 F oven for 15 minutes.  Reduce the heat to 350 F and bake for another 30 – 40 minutes or until set.  Allow to cool before eating.

Notes

Not a baker?  Here are some other delicious ideas for fresh Ontario peaches:

  • Make a peach salsa with cubed peaches, tomatoes, jalapeno peppers and some fresh herbs such as mint. Serve over cooked fish or with tortilla chips.
  • Make a quesadilla or pizza with pesto, peaches, bacon and your favourite cheese.
  • Make a gourmet grilled cheese with sliced peaches, ham, and brie.
  • Make a salad with baby arugula, diced peaches, goat cheese and sliced red onions.
  • Grill peaches on the bbq (simply peel and halve, then toss in a bit of olive oil) and serve alongside grilled pork and/or chicken.
  • Make a gourmet ice cream sundae with sautéed peaches, chopped hazelnuts, and crushed amaretto cookies.

Mom’s Pumpkin Pie Delight

Ingredients

For cream cheese layer:

  • 1 ten inches unbaked pastry shell (your own recipe or cheat and use the “tenderflake” brand)
  • 1 eight ounce package of cream cheese (square foil wrapped package, not the round plastic container)
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla

For pumpkin pie filling:

  • 2 cups pure pumpkin (NOT pumpkin pie filling)
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • 1 cup milk
  • 2 eggs, beaten

Method

For Cream Cheese Layer:

  1. Using a hand or stand mixer, beat the cream cheese until light and fluffy. Add in the egg, sugar and vanilla. Spread on the bottom of the unbaked pie shell.

For Pumpkin Pie Filling:

  1. Blend the above ingredients together and pour over the cream cheese layer.
  2. Bake at 425 F for 10 minutes. Reduce to 350 F. Bake for another 30 – 35 minutes or until set. Delicious served with whipped cream.

Date and Bacon Rumaki

Ingredients

  • 24 large Medjool dates, pitted
  • 12 slices bacon, cut in half crosswise (you should have 24 pieces)
  • 1/3 – 1/2 cup creamy goat cheese (we use Woolwich Dairy brand at the shop)
  • 24 whole, blanched almonds (optional)

Method

  1. Preheat oven to 400 degrees.
  2. Halve dates lengthwise being careful not to cut all the way through. Remove pit.  Place a small amount of goat cheese in the center of each date. Tuck in an almond and close. Wrap a piece of bacon around each date. Secure bacon with a toothpick (preferably, toothpicks that have been pre-soaked in water so that they don’t burn in the oven).
  3. Place dates on a parchment-lined baking sheet. Bake until bacon is cooked through and slightly crispy, about 20 to 25 minutes.

Moroccan Lamb Meatballs

Ingredients

  • 5 pounds ground lamb
  • 1 – 2 tbsp olive oil
  • 1 pound cooking onions, finely diced
  • 2 tablespoons garlic, minced
  • 1 tablespoon salt
  • 2 teaspoons allspice
  • 1 tablespoon cumin
  • 2 teaspoons cinnamon
  • 2 tablespoons fresh mint, finely chopped
  • 2 eggs, beaten
  • 1 cup dried currants
  • 1 cup breadcrumbs

Method

Meatballs and Burgers

  • Heat oil in skillet over medium heat and sauté onions until soft and light golden in colour, about 7–9 minutes.
  • Add garlic and sauté until fragrant, about 2 minutes.
  • Add salt, allspice, cumin, and cinnamon and cook for another 2 minutes, stirring well.
  • Place lamb in large bowl. Add cooled onion mixture, currants, mint, eggs and breadcrumbs.

For meatballs

  • Form lamb mixture into small meatballs.
  • Bake in a 350º F oven until cooked throughout.
  • Serve with a spiced yogurt sauce, if desired.

For burgers

  • Shape lamb mixture into roughly 7 oz. sized patties.
  • Preheat grill to medium-high heat. Grill for about 7–10 minutes on each side or until a thermometer reaches an internal temperature of 160º

Quinoa Tabbouleh

Ingredients

  • 1/2 cup quinoa
  • 1 cup chopped, seeded tomatoes (we used “Elmira’s own grape tomatoes)
  • ¼ cup red onion, very finely chopped
  • 1 cup English cucumber, chopped
  • ½ cup parsley, chopped
  • 1 tablespoon Dana Shortt Gourmet Milanese gremolata olive oil, or any good quality extra virgin olive oil
  • 3 tablespoons Dana Shortt Gourmet Sicilian lemon white balsamic vinegar or 3 (three) tablespoons of fresh lemon juice
  • 1/4 teaspoon ground cumin
  • ¾ teaspoon kosher salt, pepper to taste

Method

  1. Place quinoa and 1 cup of water in a medium saucepan. Bring to a boil, reduce heat and simmer for 15-20 minutes or until water is completely absorbed. Set quinoa aside to cool.
  2. When quinoa has cooled, transfer to a bowl and add in the remaining ingredients, stirring gently to combine. Let sit for at least 15 minutes at room temperature or up to overnight in the fridge to allow the flavours to blend & combine.

Notes

Serve as is, or combine with mixed greens to make a salad.

Serve on top of Chipotle Hummus (drizzling with additional olive oil and balsamic vinegar, if desired) and with tortilla chips and fresh veggies for dipping.

Roz’s Rhubarb Sour Cream Pie

Ingredients

  • Pastry for a 10-inch pie
  • 4 cups rhubarb, cubed/diced
  • 1/3 cup flour (for filling)
  • 1½ cups sugar
  • 1 cup sour cream
  • ½ cup flour (for topping)
  • ½ cup brown sugar
  • ¼ cup butter softened

Method

  1. Preheat oven to 450º F.
  2. Arrange rhubarb in uncooked pie shell.
  3. Mix 1/3 cup flour, sugar, and sour cream together and pour evenly over rhubarb.
  4. Combine ½ cup flour, brown sugar, and butter together until crumbly and sprinkle over the top of the pie.
  5. Bake in 450º F degree oven for 15 minutes. Then reduce heat to 350º F and continue baking another 30 minutes or until fruit is tender, the filling is set and crumbs are golden brown.

Seared Scallops with Tropical Grapefruit Salsa

Ingredients

  • ¼ cup red onion, very thinly sliced
  • 2 tablespoons grapefruit white balsamic vinegar
    (or good quality unflavoured white balsamic vinegar)
  • ½ teaspoon granulated sugar
  • ½ avocado, diced
  • ½ pink grapefruit, diced (remove peel & white pith)
  • ¾ cup fresh sweet pineapple, diced
  • 1 tablespoon minced jalapeno peppers (seeds removed if you don’t want it very spicy)
  • 8 large sea scallops, (10/20 count)
  • 1 tablespoon all-purpose flour
  • Salt and pepper, to taste
  • 2 tablespoons fused lemon olive oil (or good quality unflavoured olive oil)

Method

  1. Place red onions in a shallow bowl, add sugar and grapefruit white balsamic vinegar. Stir to coat.  Let sit for 20 (twenty) minutes or so, until the onions are softened and lose their “raw” taste.
  2. In a medium sized bowl, combine the diced avocado, grapefruit, pineapple and jalapeno peppers. Set aside.
  3. Pat scallops very dry with paper towels. Season with salt and pepper.  Place flour in a zip lock bag, add scallops and toss to coat.
  4. Heat a large sauté pan over high heat and add fused lemon olive oil. Once the pan is very hot, add scallops to pan, being careful not to crowd them.
  5. Cook scallops for about 2 (two) minutes on each side (until each side of the scallop is seared golden brown). Set aside on a plate, tent with foil to keep warm.
  6. Add red onions & the liquid to the avocado mixture, stir to combine.
  7. Place scallops on a plate and top with salsa. Serve over a bed of jasmine rice, if desired.

 

 

Notes

This salsa is also delicious served over cooked chicken breasts, sautéed shrimp or salmon (use the fused lemon olive oil to sauté).

Previous Page Next Page