Recipes – Dana Shortt Gourmet

Recent Recipes

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 Basil 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 sicilian lemon 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 sicilian lemon 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).

Susan’s Marinated Bean Salad

Ingredients

  • 1 (one) 19 (nineteen) ounce can black beans
  • 1 (one) 19 (nineteen) ounce can red kidney beans
  • 1 (one) 19 (nineteen) ounce can chick peas
  • 1 (one) 19 (nineteen) ounce can corn niblets (substitute fresh corn when available)
  • 1 cup cooked asparagus, cut into bite-sized pieces
  • 1 cup celery, chopped
  • ½ cup red onion, chopped fine
  • ¼ cup chopped parsley or cilantro
  • ½ cup good quality extra virgin olive oil
  • ½ cup sugar
  • ¾ cup red wine vinegar
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Method

  1. In a large bowl, combine the beans, chick peas, corn, asparagus, celery and red onion.
  2. In a separate bowl, mix together the parsley, olive oil, sugar, red wine vinegar and garlic together until combined.
  3. Pour the olive oil mixture over the bean mixture and stir to combine. Marinate in the fridge for several hours. Keeps for several days in the fridge.

Tina Robert’s Mushroom Topped Brie

Ingredients

For Brie

  • 1 tablespoon olive oil
  • ½ pound fresh sliced mushrooms
  • ½ cup minced sweet onion
  • 1 large garlic clove
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground pepper to taste
  • 200-gram brie, top rind removed (note: Tina suggests that you use a cheese slicer to remove the top of the brie as it works well and doesn’t remove too much of the brie)

For Garnish

  • ¼ cup chopped toasted walnuts
  • 2 tablespoons chopped fresh parsley

Method

  • Preheat oven to 350 F.
  • Heat oil in a medium-sized frying pan over medium heat. Add the mushrooms, onion, garlic, rosemary, and thyme.  Sauté for 4 to 6 minutes, stirring occasionally and until mushroom liquid has evaporated.
  • Add balsamic vinegar, salt, and pepper and cook until liquid has evaporated. Cool slightly and then top brie with mushroom mixture.  Place brie in brie baker, oven-proof sauté pan or dish.
  • Bake brie for 8 to 10 minutes or until hot. Sprinkle brie with walnuts and parsley.  Serve warm brie with fresh baguette and/or crackers and flatbreads.

Twisted Brown Sugar Bacon

Ingredients

 

  • 16 slices/strips bacon (not thick cut)
  • 1/3 cup brown sugar

Method

  1. Preheat oven to 400º F.
  2. Line a baking sheet with aluminum foil and top with parchment paper. Place 8 slices of bacon on the tray.  Sprinkle each slice of bacon with about 2 tsp of brown sugar.  Cover these 8 sugared slices with the other 8 slices of bacon (so that the brown sugar is sandwiched between 2 slices of bacon).  Twist each of the (double) bacon slices until it is entirely “spiraled” (like a twisted cheese straw).
  3. Bake in the oven until bacon is crisp (approximately 30-40 minutes).
    Check half way through cooking and turn tray if required.

Notes

Makes – 8 long pieces (I cut each piece of bacon into 2 or 3 after cooking and before serving)

this recipe can easily be doubled or tripled

Uncle Dorian’s Signature Pork Calvados

Ingredients

For pork:

  • 1 ½ pounds pork tenderloin, cut into ¾” slices
  • 2 tablespoons butter
  • Salt and pepper, to taste

For Sauce:

  • 1 tablespoon butter
  • 6 ounces mushrooms, sliced
  • 3 tablespoons Calvados (apple brandy) or regular brandy
  • ½ cup chicken stock
  • ½ cup 35% whipping cream
  • 2 teaspoons cornstarch

Method

  1. Preheat oven to 350 F.
  2. Sprinkle pork slices with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add pork slices. Sauté until lightly browned. Transfer to a 2-quart casserole dish.
  3. For sauce, add 1 tablespoon butter to skillet. Add mushrooms, sauté gently for 2-3 minutes. Add Calvados, chicken stock and salt and pepper to taste. Boil mixture 2 minutes.
  4. Pour sauce mixture onto pork. Cover casserole with lid or foil. Bake in a preheated oven for 20 minutes or until pork is cooked and tender.
  5. In a small bowl, combine the cream and cornstarch. Stir cornstarch mixture into hot casserole. Bake 5 or 10 minutes until sauce is thickened.
  6. Combine hazelnuts with herbs and sprinkle over top of casserole.

 

To garnish:

  • 1/3 toasted coarsely chopped hazelnuts, optional
  • 1-2 teaspoons each chopped fresh thyme and parsley

Zia Maria’s Olive Tapenade

Ingredients

  • One 375 ml jar of pitted black olives
  • One 375 ml jar of pitted green olives
  • One 14 oz can of artichoke hearts in water, well drained
  • One 375 ml jar of roasted red peppers, well drained
  • ½ tin of anchovies in oil (or use a couple tablespoons of anchovy paste if you are leery!)
  • Two or three cloves of garlic, peeled
  • Fresh parsley, to taste (I use about half a cup)
  • Fresh basil, to taste (I use about half a cup)

Method

  1. Add all ingredients into the bowl of a Cuisinart and mix/pulse to desired texture (pulse longer for a smooth texture, shorter for a chunky texture). This will keep for a few weeks in the fridge. Serve a la David on bagels, or spread onto baguette slices, top with some goat cheese or mozzarella and bake in a 350 F until hot and cheese is melted. Also good on pasta (add some olive oil to thin it out a bit).
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