Sides

Asiago Cheese and Chive Scones

Leftovers are often overlooked, but to me, they are a source of countless opportunities. For example, leftover Asiago Cheese mashed potatoes from our Easter gathering provided a wonderful chance to get creative. The potatoes were so delicious I am surprised that we had any remaining! There are endless ways to use the leftover mashed potatoes; for example salmon cakes, potato tatties, double-baked potato gratin, or Shepherd’s Pie. A more unique way to use leftover mashed potatoes is in baking, therefore I was inspired to develop a recipe for Asiago Cheese and Chive Scones. The chives add a distinct savoury flavour to the scones and are a must given that they are fresh from my spring garden.

In one of my Culinary Historians posts during the celebration of Canada150 “The Art of Doing Without,” I wrote about the many uses for the lowly potato during times of austerity. Potato scones, made from leftover mashed potatoes were featured and utilized bacon fat renderings. They are very delicious and also very attractive with their little flecks of bacon fat showing through the baked layers. The Asiago Cheese and Chive Scones are a variation of this simple recipe. The Asiago Cheese and the Greek Yogurt add a layer of tangy flavour to the scone mixture, and the chives give them a fresh spring taste. The appealing flavour and texture will not disappoint!

A tray of baked Asiago Cheese and Chive Scones | urbnspice.com

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HOW TO MAKE PAN ROASTED GARLIC PUREE

By Denise Pare-Watson

The Confident Kitchen Series

There are numerous techniques on the Internet and in cookbooks that describe how to roast garlic – almost all of them demonstrate or discuss the traditional oven roasting method. I have prepared roasted garlic this way for many years. However, I always felt that it was a bit wasteful because I could not totally remove all of the sticky, roasted goodness from the heads of garlic. Therefore, knowing How to Make Pan Roasted Garlic Puree is an important skill to learn because it is a simpler process with little or no waste. I will provide you with a step-by-step process which will show you how to peel cloves of garlic in an easy and efficient way, then pan roast the garlic cloves, puree them and then store them. As well, I have provided recipes and ideas regarding how to use the pureed roasted garlic. There are several advantages to this method: one, there is no waste, and two; you end up with a delicious bonus – garlic oil. Let’s get started.

Freezing Roasted Garlic Puree in silicone | urbnspice.com — Puree of Roasted Garlic in silicone trays ready for the freezer

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Mini Sized Smashed Potato Pizzas

By Denise Pare-Watson

This recipe for Mini Sized Smashed Potato Pizzas is Grey Cup Party food at its best! It is quick and easy to put together, but more importantly, delicious! They are little pizzas made in a handheld form. Make lots – your guests will be clamouring for more.

Mini Sized Smashed Potato Pizzas | urbnspice.com

Make lots! They will disappear very quickly!

I was involved in a food challenge a few years ago that wanted us to develop original recipes for the Little Potato Company. On my blog, you will find the results of my creativity including a family-sized version of Smashed Potato Pizza, as well as Sausage and Potato Stuffing, Bacon Cheese Potato Cups and Potato Crusted Quiche (all gluten-free recipes). I have re-invented the Smashed Potato Pizza and made it into small appetizer sized pizzas. These Mini Sized Smashed Potato Pizzas have the crispy edges that are so appealing and flavourful. Toppings are kept simple given the well-seasoned smashed potato base; sliced grape tomatoes, chiffonade of basil, sliced green onion, mozzarella and bocconcini cheese, and crispy bacon bits. Don’t forget to serve the Mini Sized Smashed Potato Pizzas with Dressed Up Sour Cream….

Pickle Pie, Please!

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

What can I do when my adorable three-year-old grandson asks me to make him a Pickle Pie? His Momma was not sure where he came up with the idea for Pickle Pie. Apparently, he babbled about pickle pie for a whole day before she sent me this endearing video. To be honest, as a chef, I was very intrigued and as a grandmother, I would do anything for the little guy. I am always up for a challenge, so I set to work on figuring out how to fulfill his plea for pickle pie.

Presenting: The Pickle Pie Video Request

When I started my pickle pie quest, I wanted to develop a recipe with little children in mind. No fancy ingredients, just good tasting food that would appeal to all ages. Potato, cheese, pickles and pastry evolved into the key ingredients and when combined together, an irresistible flavourful potato filling was the end result. The flaky pastry just added to its overall appeal.

I made two versions of this recipe – one was miniature pies and the second version was small turnovers that are the perfect size for a little guy to hold. Look under the “What Else Can I Do With This Recipe?” section to see the variation – miniature Pickle Pie turnovers.

I had fun with this unique request and I am delighted with the results. My taste-testers (my other daughter and her little ones) gave me a thumbs-up and an “Omgawd – we all adored the pickle pies!” If you try making these pickle pies – tell me what you think. I enjoy hearing from all my readers….

All-Canadian Poutine with a Blenditarian Twist

By Denise Pare-Watson

BLENDITARIAN CHALLENGE SERIES

Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into creative and fun dishes. To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.” This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the month of July is all about incorporating “The Blend”(mushrooms + meat) into a “Fiesta” dish. A fiesta is defined as a festival, a carnival, or an excuse for a big party or gathering. When I think of a Canadian festival, poutine is always on the list of menu items. For this reason, I am sharing a recipe for All-Canadian Poutine with a Blenditarian Twist.

Skip to Poutine Recipe

Skip to Poutine Gravy

All-Canadian Poutine with a Blenditarian Twist | urbnspice.com

All-Canadian Poutine with a Blenditarian Twist: Caramelized Pork, Mushroom and Maple Topping and All-Canadian Poutine Gravy

The Caramelized Pork, Mushroom and Maple Topping for the poutine incorporates the ‘blend’ in an All-Canadian way. It includes crispy bacon lardons and maple syrup that is used to deglaze the pan. Of course, the gravy that tops the plate is an important component of this dish, and you will find that recipe below, as well. Poutine gravy has a unique colour that is made from a combination of beef broth and chicken broth. This creates the iconic golden brown colour of poutine gravy.…

Panini Grilled Vegetable Platter with Balsamic Herb Dressing

By Denise Pare-Watson

We all have a go-to dish for our summertime get-togethers – my family favourite is a grilled vegetable platter. We love this dish because any type of grilled vegetables are delicious and nutritious and you can use any vegetables that are in season. It can be made ahead of time and served at room temperature which makes menu planning easy. I like to serve the vegetables with a simple dressing made from fresh herbs from my garden. Panini Grilled Vegetable Platter with Balsamic Herb Dressing is a dish that may well become your go-to summer favourite.

Panini Grilled Vegetable Platter with Balsamic Herb Dressing

This Panini Grilled Vegetable Platter is very easy to pull together. I have created a herb and spice seasoning for this recipe called Grilled Vegetable Seasoning Blend (recipe below) that compliments a variety of vegetables. To save time, I use a Panini grill rather than the bbq, which is very efficient as the Panini grill cooks both sides at once which negates the need to turn each piece. In addition, I can grill the vegetables in batches while I am puttering about in the kitchen doing other things. Once the vegetables are grilled and plated, I drizzle a little balsamic and fresh herb dressing on top (recipe included below). If you have any leftovers, store them in the refrigerator. Just be sure to bring them to room temperature before serving. This vegetarian summertime dish is gluten-free, grain-free, refined sugar-free and preservative free. For heartier fare, serve the grilled vegetable platter with cedar planked salmon and boiled whole new potatoes (buttered with fresh dill)….

Savoury Blenditarian Brunch Pork with Vegetables & Fine Herbs

By Denise Pare-Watson

BLENDITARIAN CHALLENGE SERIES

Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into interesting and fun dishes. To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.” This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the month of June is all about incorporating“The Blend”(mushrooms + meat) into brunch dishes. For this reason, I have developed a recipe for Savoury Blenditarian Brunch Pork (or Turkey) with Vegetables & Fine Herbs.

A Thai dish called ‘larb’, which is one of the most popular street foods in Thailand, has inspired this Savoury Brunch Blenditarian Pork (or Turkey) with Vegetables & Fine Herbs dish. The addition of many types of vegetables just adds to the appeal. I enjoy having vegetables cooked in creative ways to produce different textures. I also like the idea that the dish can be served warm, cold or at room temperature.

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Duck Fat Potatoes with Smoked Sea Salt

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

If you want to make something truly delicious to serve as a small plate offering or on a casual family platter, try these Duck Fat Potatoes with Smoked Sea Salt. It is one of those foods that you will say, ‘this is the best thing that I ever had!’ Easy to make, easier to eat! Make more than you think you might need – they will be gone in a flash!

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Easy to Make Game Day Savoury Potato Wedges

By Denise Pare-Watson

It is almost Super Bowl weekend! That means snacks – lots of snacks. It also means we will need a snack that can be easily and neatly munched on in front of the big screen without taking our eyes off the action. We have made these Game Day Savoury Potato Wedges for just about every occasion from birthdays to barbeques. Our favourite way to enjoy them is on a large wooden platter served family style with Dressed Up Sour Cream and of course, ketchup.

Skip to My Recipe

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HIDDEN VEGGIES from the Food Bloggers of Canada

By Denise Pare-Watson

from the Food Bloggers of Canada

Finding ways to use more vegetables sometimes means hiding them. The Food Bloggers of Canada has organized an excellent round-up of recipes from 25 fellow food bloggers and each of them shows you how to incorporate more vegetables into your diet in ingenious and delicious ways – Hidden Veggies.

I am so happy to be included in this recipe roundup with my post on Power Sauce. I hope you enjoy looking through all of the different recipes. Please visit the food blogs and their recipes and give them some comment love. Here is how you can find the excellent recipe roundup: http://bit.ly/FBCHiddenVeggies

Here is UrbnSpice’s post called Power Sauce that was also featured in this recipe roundup:

Hidden Veggies: Gluten Free Flatbread using Power Sauce and a few select topping ingredients

Have fun with these ‘hidden vegetables’ recipes!

You Might also enjoy these Recipe Roundups:

Homemade Candy Recipes by Food Bloggers of Canada

Super Bowl Snacks by Food Bloggers of Canada

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