UrbnSpice

"A Taste Of Heart & Home"

Family Recipes

Blenditarian Meat Turnovers in a Shortcrust Pastry

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BLENDITARIAN CHALLENGE SERIES

Meat pies and turnovers are almost a religion in some parts of the world – the Australian Meat Pie is a very delicious example. My Blenditarian Meat Turnovers in Shortcrust Pastry is a meat-filled pastry, which is similar to the Australian Meat Pies. This recipe for meat turnover has been given a Blenditarian makeover with the addition of minced mushrooms and vegetables.Blenditarian Logo | urbnspice.com

My favourite choice for the pastry is shortcrust dough because of its sturdy, crispy and buttery characteristics. When a pastry is eaten out of hand, a sturdier, lean pastry is most suitable. In this post, I will guide you through how to make a Blenditarian Meat Blend and a shortcrust pastry, which includes a gluten-free option. The tips and techniques provided will simplify the overall process to inspire the chef in you.

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Blenditarian Turnovers | urbnspice.com…

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Pan Roasted Chicken with Creamy Asiago Sauce

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This recipe for Pan Roasted Chicken Breast with Creamy Asiago Sauce has gone through a significant transformation over the years. It is interesting how favourite family recipes experience modifications as a result of ingredient costs, dietary restrictions or simply, a streamlining of the recipe.

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When I read the original recipe provided by the meat department of a major grocery chain a number of years ago, I recall thinking that it would be a rich and indulgent dish for company only. I also noted the recipe used two large frying pans, and since my kitchen equipment was rather meagre at the time, I simplified the recipe so that it could be prepared in one pan.Chicken with Creamy Asiago sauce | urbnspice.com

The original recipe was named “Chicken Breasts with Blue Cheese Sauce”, which called for 550 g of Blue Cheese – that is a lot of Blue Cheese! Since our family was not really a huge fan of Blue Cheese, I modified the recipe to use Asiago Cheese. Asiago Cheese is similar in taste to Parmesan and can be easily melted. A small amount of flavourful Asiago cheese goes a long way. I created a delicious sauce with 120 g (2 cups grated) of Asiago cheese, which is a significant departure from the amount of cheese used and cost associated with the original recipe. Save this dish for company or share it with someone you love – just give it a try – you will not be disappointed!

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Pan Roasted Duck Breasts with Orange Vanilla Glaze

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The Inspiration of Urb’n’Spice Series

The concept for this recipe originated from a preserve that I have been making for many years.   Orange Vanilla Bean Confiture (a cross between a jam and marmalade) was developed at my work because we needed garnishes for a new menu item. The confiture was to accompany a caramelized rice crispy garnish, which was a topping on a classic baked rice pudding. The dessert was very delicious and extremely popular. The confiture became a favourite amongst the other chefs in the kitchen and made its way into a number of other dishes. One of my favourite ways that they used my preserve was on a glazed Duck Breast. The duck breast was served beautifully displayed with seasonal vegetables and puree of celeriac or other similar items. My approach for this Pan Roasted Duck Breasts with Orange Vanilla Glaze is more casual and the dish is served family style on a board or large platter. It is an easy-to-make dish that can be prepared in just a few minutes. In this post, you will learn how to cook a duck breast to perfection, and additionally, I will guide you through how to make the Orange Vanilla Glaze.

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Pan Roasted Duck Breasts with Orange Vanilla Glaze | urbnspice.com

“To begin cooking duck at one in the morning
is one of the finest acts of madness that can be undertaken by a human being who is not mad.”

― Manuel Vázquez Montalbán, La Soledad Del Manager

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Cabbage Roll Soup

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You may or may not know that this is National Soup Month and given the weather we have been experiencing, it can be a very welcome emphasis in our meal planning.  This is Anna Olson’s recipe from The Soup Sisters Family Cookbook.  Anna comments that making this hearty Cabbage Roll Soup is so much easier than making traditional cabbage rolls and it is every bit as tasty. Chunky soups such as this are always more delicious the second day. This soup also freezes very well.

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Cabbage Roll Soup | urbnspice.com

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My Mom’s French Canadian Tourtière

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CHC CANADA 150 FOOD BLOG CHALLENGE SERIES

Prelude:  I am a proud Canadian. When the Culinary Historians of Canada invited food bloggers to participate in the “CHC Canada 150 Food Blog Challenge”, I knew that I wanted in! What a great way to celebrate and honour Canada’s 150th birthday by featuring a different Canadian dish or discussing a topic which reflects on what it means to be Canadian.  For the month of May, in honour of Mother’s Day (May 14), CHC invited food bloggers to share recipes relating to mothers, recipes and techniques passed on by our mothers or grandmothers, or from our mother’s culture. I am honoured and proud to share a historical and famous recipe for My Mom’s French Canadian Tourtière.

Food has been such a significant part of my French Canadian heritage and some of my clearest childhood recollections are about food.   It is not only the memories of the food that are so clear but the smells, the tastes and the surroundings that are so vivid.  Holidays would not be the same without Mom’s tourtiere.  In our family, the Christmas Eve menu always included a large tourtiere to enjoy before midnight mass.

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There are a number of food traditions that are very important to my family, but my Mom’s famous tourtière is the most requested.  I have had many versions of tourtière – from chefs colleagues, relatives and friends, but none can compare to my “Little Mom’s” French Canadian Tourtière. (More on “Little Mom”).

French Canadian Tourtiere | urbnspice.com

My Mom’s version of tourtière is more savoury than traditionally prepared tourtière due to the use of sage and poultry seasoning as opposed to the warm spices typically used (cinnamon, cloves, nutmeg and allspice).  Mom always insisted on a mixture of ground meat: beef, veal and pork. This combination makes a huge difference in the overall taste and texture of the tourtière filling. The aromatic fragrance of the tourtière mixture simmering is magical.  Writing about it makes me nostalgic.  Although I have adapted the process somewhat, I follow her recipe method and always make enough to share with family and friends, which was her tradition.

Baked Tourtiere | urbnspice.com

My Mom’s French Canadian Tourtiere

My Mom’s French Canadian Tourtière became quite famous in a small village in Ontario.  Everyone loved it when she made her tourtière pies for church or village social events.  As a matter of fact, the ladies of the village church approached her many years ago for her tourtière recipe to make and sell the pies for the parish fundraising efforts.  She not only generously shared her tourtière recipe – she also taught them how to make it….

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Potlatch Salmon

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CHC Canada 150 Food Blog Challenge

Prelude:  I am definitely a proud Canadian so when the Culinary Historians of Canada invited food bloggers to participate in a Canada 150 Food Blog Challenge – well, that is something I just have to do! What a great way to celebrate Canada’s 150th birthday by honouring our country with a different Canadian dish every month. The first topic is fish and seafood, so I am sharing my recipe for Potlatch Salmon with you, plus a wee bit of background about the history of potlatch.

Potlatch Salmon – have you heard of it? Potlatch Salmon is one of our family’s favourite ways to serve fish. It has turned many folks from being fish dislikers to fish lovers – it is all about the glaze. First, though, we should take a look at the term Potlatch and understand the source. Potlatch is a term derived from Canada’s Northwest Coast aboriginal groups that symbolized an abundant feast, typically held in winter often using indigenous food that had been dried and preserved throughout the year. The feast was held for life events such as weddings, funerals or births. Roughly translated, it means a feast of ‘giving’. Tables at the Potlatch feast overflowed with food, generally far more than could be consumed with the idea that it would be shared amongst the guests to take home.

While Potlatch feasts are not as common today, traditional dishes that were once served at these events, of course, are still enjoyed by one and all. One of our favourites is Potlatch Salmon. What is Potlatch Salmon, exactly?  Typically, it is an entire filet of salmon (skin on), spread with a simple, yet unique dry rub and cooked over an open flame or barbecue. The dry rub turns magically into a luscious sauce which can also be used as a glaze. For the purposes of this post, I will explain the method and technique of making Potlatch Salmon three different ways using slightly altered techniques that you can enjoy as an appetizer, lunch, dinner or at your own family feast.  Try it with bannock, another traditional dish.  I show you how to make bannock in this post.

Salmon en Papillote | urbnspice.com

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Vanilla Bean Poppers

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The Inspiration of Urb’n’Spice Series

This is a recipe that I had so much fun creating. My challenge was first, to come up with a cookie using cream cheese, and second, a cookie that could also be made gluten-free, if necessary, without any difference in appearance or quality. Cream cheese makes any baked item very tender and rich tasting, so I knew that this was going to be a good cookie. I also liked the idea of making cookies so tiny that they could be mistaken for candy drops. Eureka! Success! Everything I wanted to achieve in my little cookie challenge became a reality – my little cookies became so popular that I was confident entering my recipe into a competition for edible gifts. I call the cookies Vanilla Bean Poppers because they are delightful delicate little cookies that are so irresistible you will keep popping them in your mouth – literally!

These cookies are lots of fun to make with children. Even very young children will love helping you roll the dough into long rope-like snakes before you cut them into small pillows or balls. The little ones will love giving these cookies to their teachers.  I also make tons of these teeny, tiny cookies during the holiday season and put them in pretty jars or beribboned cellophane bags to give away as hostess gifts.  And, for further food fun, I made variations of the same cookies: Urb’n’Spice Rainbow Poppers and Vanilla Bean Poppers – Holiday Food Fun Version.

Urbnspice Vanilla Bean Poppers | urbnspice.com

Urbnspice Vanilla Bean Poppers

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Chilly Day Soup – A Market Inspired Vegetable Soup

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The Inspiration of Urbnspice Series

I love this time of year.  There is a chill in the air meaning our daily walks require more of a brisk pace.  Soup is always a menu possibility, and many folks who know me well know that I will likely have my large Dutch oven simmering on the stove with a seasonal potage, chowder or bisque.  Today, it just seems like vegetable soup is in order due to an abundance of gorgeous Okanagan produce from our Naramata trip this week.  Chilly Day Soup is my Market Inspired Vegetable Soup.

Farmer's Market Inspiration | urbnspice.com

Farmer’s Market Inspiration | urbnspice.com

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A Frilly Frittata – An Italian Omelette

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Do you love eggs?  Do you love them for breakfast, brunch or dinner?  Me, too!  How about a recipe that can be used for all three meals? I think you are going to like this one.  It is a delicious take on a frittata,  which in essence is an Italian omelette. What it really could be described as is an easy way to make an omelette for a crowd.  I have a trick up my sleeve to share with you that makes it easy to do.

I have made this Frittata for Mother’s Day Brunch,  Father’s Day Breakfast, as well as when we have a houseful of guests for the weekend.  You will find that the art of making a frittata is a very good skill to master.

Gorgeous Frittata for breakfast or brunch | urbnspice.com

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Orange Glazed Roasted Salmon with Orange Fennel Salad

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The Confident Kitchen Series

DOUBLE DUTY RECIPES

This post will focus on a double duty recipe called Orange Glazed Roasted Salmon with Orange Fennel Salad that is quick to prepare, flavourful and refreshing. Fennel and citrus pair very well with fish.The recipes feature oranges beautifully. As an additional bonus, these recipes are gluten free, grain free, dairy free and refined sugar-free.

Orange Glazed Roasted Salmon | urbnspice.com

Orange Glazed Roasted Salmon

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