Asparagus Ricotta Tart

Puff pastry, rolled into rectangles, is spread with a rich ricotta cheese mixture, topped with blanched asparagus spears and baked into a delicious, savoury tart.

Preparation time: 40 minutes, plus chilling time
Cooking time: 28 minutes
Makes: 4 servings

Ingredients

• 20 to 24 asparagus spears, each trimmed to about 7 inches long
• 1 cup ricotta cheese
• 1/2 cup grated fontina, asiago, provolone, or other tangy cheese (about 50 to 75 grams)
• 1 large egg
• 1 large garlic clove, minced
• Pinch ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1/2 (397 gram) package frozen puff pastry, thawed
• All-purpose flour, for rolling
• 1 to 2 tsp olive oil
• 2 Tbsp freshly grated Parmesan cheese, or to taste
• Small fresh oregano leaves, or sliced fresh basil or parsley leaves, to taste
• Balsamic glaze, to taste (optional)

Instructions

1. Bring a large, wide skillet of water to a boil over medium-high heat. Add the asparagus, return to a boil, and cook for 2 minutes, until bright green and firm-tender.
2. Drain asparagus; cool with ice-cold water, then drain again. Set asparagus on a plate, thoroughly pat dry with paper towel or a kitchen towel, and set aside.
3. Place the ricotta, grated cheese, egg, garlic, and nutmeg in a bowl. Season with salt and pepper, and mix well to combine. Set aside.
4. Line a large baking sheet with parchment paper. Lightly flour a work surface. Set puff pastry on the work surface and gently roll into a 10- x 8-inch rectangle.
5. Set the rolled pastry flat on the baking sheet.
6. Spoon and spread the ricotta mixture on the puff pastry, leaving a 1-inch border of clean pastry. Set the asparagus spears on the ricotta mixture, alternating the direction of the tips, and arranging them in a single layer.
7. Chill the asparagus tart in the refrigerator for at least 30 minutes. (The chilling of the pastry will make it puff better when put in the hot oven. The tart can be made to this point several hours before baking.)
8. When ready to bake, preheat the oven to 400°F.
9. Brush the sides of the pastry and tops of the asparagus with olive oil. Sprinkle the sides of the pastry and asparagus with Parmesan cheese.
10. Bake the tart in the middle of the oven for 25 minutes, or until puffed and lightly golden around the edges.
11. Let tart cool on the baking sheet for 10 minutes before sprinkling with oregano leaves (or sliced basil or parsley).
12. Carefully transfer tart to a cutting board. With a very sharp serrated knife, cut the tart into four squares.
13. Drizzle each piece with a little balsamic glaze, if using, and serve.

Notes

Note 1: The original recipe used Tenderflake frozen puff pastry.

When buying asparagus, choose top-grade, smooth, firm, fairly straight spears with tightly closed tips and even colour from top to bottom.

House Hot Toddy

 Nightly cold weather pick-me-up

1.5 oz rum (amber or dark)

.5 oz maple syrup

A few shakes of lemon juice

Sprinkle of cinnamon

Top with hot water

 

🍳 Pinot-Optimized Red Shakshuka (Serves 4–5)

This ChatGPT-derived version of Shakshuka was made with the intention of pairing with a 2009 Burrowing Owl Pinot Noir that we intend to split with some friends.  Hope it goes well!

Ingredients

Base

• 3 Tbsp olive oil

• 1 large yellow onion, thinly sliced

• 1 large red bell pepper, thinly sliced

• 1 small orange or yellow bell pepper, thinly sliced

• 3–4 garlic cloves, minced

• 2 tsp sweet paprika

• 1 tsp ground cumin

• ½ tsp ground coriander

• ½ tsp smoked paprika (optional, but keep minimal—Pinot likes subtle smokiness)

• 1–2 pinches sugar or honey (important for balancing acidity)

Tomato component

• 1 can (28 oz / 796 mL) good-quality whole tomatoes, San Marzano if possible

• 1 roasted red pepper (from a jar or home-roasted), chopped

• 1–2 Tbsp tomato paste

• ½ cup water

• 1–2 Tbsp olive oil (added later to smooth the acidity)

Eggs + finishing

• 6–8 large eggs

• ½ cup crumbled feta or dollops of soft goat cheese (optional but strongly recommended for wine pairing)

• Fresh herbs: parsley + basil or thyme

• Salt + pepper to taste

• Olive oil for drizzling

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🔥 Cooking Instructions

1. Caramelize the onion + peppers (the key for pairing)

Heat olive oil in a wide skillet or sauté pan over medium-low.
Add sliced onions + peppers.
Cook slowly 12–15 minutes, stirring often, until:

• soft

• sweet

• slightly golden

💡 This sweet base is what makes the tomatoes friendlier to Pinot Noir.

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2. Add garlic and gentle spices

Add garlic and cook 1 minute.
Add:

• sweet paprika

• cumin

• coriander

• small amount smoked paprika (if using)

Toast the spices 30–45 seconds.

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3. Build a softer, richer tomato base

Add:

• tomato paste

• canned tomatoes (crush by hand or with a spoon)

• roasted red pepper

• water

• a pinch of sugar or honey

Simmer 15–20 minutes on medium-low until thickened.
Add 1–2 Tbsp olive oil to “round off” the acidity.

Taste: it should be warm, sweet, savory—not sharp.

---

4. Add eggs

Make 6–8 wells in the sauce and crack the eggs in.
Cover and cook on low heat for:

• 6–7 minutes for soft yolks

• 8–10 minutes for firm yolks

Season lightly with salt + pepper.

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5. Finish with richness + herbs

Off heat, add:

• Feta or goat cheese (small crumbles or dollops)

• Fresh parsley + basil leaves (or thyme if you prefer something earthier)

• A drizzle of good olive oil

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🍷 Why This Version Loves Old Pinot Noir

• Slow caramelization → sweetness balances wine acidity

• Roasted peppers → deepen red fruit and earthy notes

• Low heat spice → complements, doesn’t fight, the wine

• Minimal smokiness → echoes the wine without overwhelming it

• Feta/goat cheese → creamy, acidic, and perfect with Pinot’s cherry + spice

• Olive oil finish → softens tomato sharpness

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🥖 Serving

Serve straight from the pan with crusty sourdough to soak up the sauce and round the pairing even more.

House Nanaimo Bars

Gleaned from two different Canadian Living recipes and personal experience.

To make the crust, mix a cup of melted butter, a half cup of sugar, 2/3 of a cup of cocoa, two eggs, 2 cups of graham cracker crumbs, one cup of unsweetened coconut, and 2/3 of a cup of chopped walnuts. Press into 2 greased and lined 9 x 9 pans. Bake at 350 for 10 minutes or just chill.

To make the filling, cream together 3/4 of a cup of butter, 6 tablespoons of custard powder, 3 teaspoons of vanilla, and then alternate adding 9 tablespoons of milk with 6 cups of icing sugar. Colour with yellow food colouring, if desired, and smooth over cold base. Chill for an hour.

To make the chocolate, melt 8 ounces of semi sweet chocolate with 3-4 tablespoons of butter, and spread over the cold icing layer. Chill; slice.

Best Scones in a Snap

 

Thanks to Jean Paré; I used leftover cream! If the recipe ends up a little bit too wet or a little bit too dry, both work out just fine.

 

• 2 cups All purpose flour 
  
• ½ cup Granulated sugar
• 3 tsp. Baking powder
• 1/2 tsp. Salt
• 1/2 cup Cold butter or margarine
• 1 Egg
• 2/3 cup Milk or cream
• Milk for brushing tops 
• Sugar for sprinkling

Mix flour, sugar, baking powder and salt in large bowl. Cut in butter until crumbly.
 

Beat egg lightly in small bowl. Add milk. Pour into dry ingredients. Stir with fork to make a soft dough. 

 

Pat into two 6 inch (15 cm) rounds. Place on greased baking sheet. Brush tops with milk. Sprinkle with sugar.

Score each top into 6 pie shaped wedges. Bake in 425°F (220°C) oven for 15 minutes (our note: 25 or 30 minutes works better) until risen and golden brown. Split and butter. Yield: 12 scones.

Best Scones in a Snap

Thanks to Jean Paré; I used leftover cream! If the recipe ends up a little bit too wet or a little bit too dry, both work out just fine.

Lentil Soup with Too Much Fresh Ginger

This one scales well and freezes well too.  Feeds 20 hippies.

Prep time ~ 60 minutes; cooking time ~ 5 hours

• 2 lbs red lentils
• boiling water
• 2 tbsp canola oil
  
• 1 hot pepper, diced very small (optional)
  
• 1 lb. carrots, diced
  
• 5 ribs celery, sliced
  
• 4 medium onions, chopped
  
• too much fresh ginger (1/3 cup), sliced across the fibers, then diced into tiny squares
• 2 tsp turmeric
• 2 tsp cumin
• 5 L veggie stock (cubes, powder, or containers all work)
  
• 15 cloves of garlic (more if you dare), peeled, ends trimmed, and chopped in half (the big cloves chopped in thirds)
  
• 6 bay leaves
• salt to taste

Directions:

1. Rinse the lentils in cold water then put them in a large metal bowl
2. Over-cover the lentils in boiling water, stir them, and let them sit for about 2 hours, topping up with boiling water as needed to keep them covered (they may swell to about triple their dry volume)
3. In a very large soup pot, heat the oil and sauté the pepper, carrots, celery, onions, and ginger on low heat until the onions are just starting to get translucent
   
4. Drain the lentils and rinse them
5. Add spices, lentils, stock, garlic, and bay leaves to the soup pot
   
6. Bring gently to a boil, cover, and let simmer for 2 hours (or more), stirring to keep the lentils from burning (on my stove, this means every 15 minutes or so)
   
7. Add salt; how much will depend on how salty the stock is
8. Serve with sourdough
    

Glory Bowls

 This recipe shamelessly copied from Canadian Living (original here).  Introduced to us by our friends C & A (and their kids M & J), these have quickly become a house favourite vegan recipe.

For the meal, make sure to have hot rice, tofu, and lots of grated veggies (carrots, cucumber, beets) plus greens as desired.  Chili crisp is optional too.  Everyone starts with a base of rice and loads up on veggies and tofu.

But what really makes it is the sauce, which drenches everything.  It goes like this.

In a blender, combine:

• 1/2 cup nutritional yeast flakes
• 1/3 cup soy sauce
• 1/3 cup apple cider vinegar
• 1/3 cup water
• 2 tablespoons tahini
• 2 cloves garlic crushed 

Put the blender on slow, open the top once it's reached equilibrium, then pour in:

• 1 1/2 c vegetable oil

Store in the fridge in an airtight jar.

Experimental Eggnog

 Based on the recipe from https://tastesbetterfromscratch.com/homemade-eggnog/, with some modifications (less sweet, more creamy, more vanilla, less-cooked egg):

Ingredients

• ▢ 4 large egg yolks
• ▢ 1/4 cup granulated sugar
  
• ▢ 1 1/4 cup heavy whipping cream
• ▢ 3/4 cup milk
• ▢ 1/3 teaspoon ground nutmeg
• ▢ pinch of salt
• ▢ 1 teaspoon vanilla
  
• ▢ ground cinnamon, for topping

Instructions

 

• Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
• In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. 
• Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. 
• Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 
• Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 155 degrees F on a thermometer). It will thicken more as it cools.
• Remove from heat and stir in the vanilla
• Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. 
• Refrigerate until chilled. It will thicken as it cools.  
• Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.

EML Nuts

I'm not sure that I have a scalable recipe as much as a simple list of ingredients and nebulous process (due to a lack of precision temperature control):

Take a couple of handfuls of raw pecan halves (enough to cover the bottom of whatever size (cast iron) pan you're using), throw them in, and put the heat on medium, and cover the pan with a lid.

At this point, I'm mainly trying to lightly roast the pecans (without burning them), and get their temperature somewhere close to the melting point of sugar.

Maybe check and move them around every minute or two, fiddling with the temperature (easy with a gas stove)?  They seem to thrive on a little attention, and don't have very good thermal conductivity, so while one side is burnt, the other side is barely warmed..

Whenever I think they're (almost) roasted ( ~5 -10 minutes overall, a judgement call; the inevitable crumbs of broken pieces provide some information, if not definitive actionable knowledge), I then add 1 - 1 1/2 tablespoons of sugar (and a pinch or two of salt) into the pan.

Then, it's really fun to watch how the sugar starts to melt, monitoring the temp so that the sugar doesn't quickly caramelize or the pecans to burn.  A great opportunity to throttle the amount of heat to the pan (and maybe wish for an IR thermometer, or a 160C - 180C temp controlled pan), and marvel at the temperature differences in different areas.

When "enough" of the sugar has melted, then I start to stir everything around to coat the pecans.  You stir too soon, and you get a bunch of barely melted sugar stuck to the pecans.  You stir too late, and the sugar caramelizes and turns brown or starts to smoke, and the pecans start to burn.

If it doesn't look like they're getting coated enough, sprinkle in more sugar, and try and get what's been added to melt, and not just glom onto what's already melted.

When you're happy with how everything is coated, then it's probably best to scrape them out of the pan onto a plate to cool.  If you don't, then they'll solidify into a block that's stuck to the pan, and when you're scraping them out (or if you've let them cool as a lump in a bowl), they'll break into too many (tasty!) little crumbs and pieces, not the

I've also tried, once or twice, adding some red pepper flakes once the melting and stirring is underway, but gave it up after deciding that it didn't really add that much to the end result.

Pretty ad hoc, eh?  Play with your food!

Rock Buns from Jane

Rock Buns - Dorothy Frost

(Makes 12)

8 ounces self raising flour

4 ounces Butter or margarine

Rub the cold butter into the flour until it is finely mixed (like for pastry)

Add and mix in:

4 ounces soft dark brown sugar (not Demerara)

4-6 ounces of raisins

One egg plus milk to make nearly half a cup. Whisk it together with a fork.

Add it to the dry ingredients and mix with a fork until it is all evenly moist.

Spoon into 12 mounds on a greased baking try (I use a silicon sheet on the tray)

Bake at 350 deg F for 18-20 minutes until browned. You could try 375 deg (AMG note: try this instead; 350 is too low). My over is a bit fierce. You will know when they look right. 

Mushroom, Leek, & Blue Cheese in Phyllo

 A successful holiday dinner with M & K from Canadian Living

•  1/2 cup unsalted butter , divided
•  2 leeks (white parts only), diced
•  2 cremini mushrooms , quartered
•  1/2 cup coarsely chopped cashew
•  1/2 cup dry white wine
•  1/2 cup semisoft blue cheese , crumbled
•  1/3 cup ricotta cheese
•  1/3 cup whipping cream (35%)
•  1/4 cup chopped fresh flat-leaf parsley
•  2 tablespoons chopped fresh dill
•  1/2 teaspoon nutmeg
•  1 egg , beaten
•  salt and pepper
•  9 frozen phyllo pastry sheets, thawed
•  2 teaspoons sesame seeds

In large skillet, melt 2 tbsp of the butter over medium heat. Add leeks; cook, stirring often, for 6 minutes. Transfer to large bowl. In same skillet, melt 2 tbsp of the remaining butter. Add mushrooms; cook, stirring occasion­ally, for 6 minutes. Add cashews and wine; cook until wine has almost com­pletely evaporated, about 5 minutes. Transfer to bowl with leeks. Stir in blue cheese, ricotta, cream, parsley, dill, nutmeg and egg, mixing well. Season with salt and pepper; set aside.

Preheat oven to 375°F. Grease 9- or 10-inch pie plate with removable bottom. Melt remain­ing butter in microwave. On work surface, unroll phyllo sheets; cover with clean damp tea towel to prevent drying out. Brush one phyllo sheet with melted butter and place in prepared pie plate, letting excess hang over edge. Repeat with seven phyllo sheets, rotating each slightly so corners don’t overlap.

Spread reserved mushroom filling over phyllo, smoothing top. Fold excess phyllo dough over filling, one sheet at a time, to achieve draped effect (if necessary, brush last sheet of phyllo with butter, crumple and place in centre of filling to cover trim).

Bake 30 minutes (if necessary, cover phyllo with foil to prevent browning). Let stand for 10 minutes before unmolding and cutting into wedges.

Joan Hassett's Sticky Toffee Pudding--Make it!

 This is delicious--a truly delectable cake.

Vietnamese Beef Stew

4.97 FROM 90 VOTES

Instant Pot Bo Kho (Vietnamese Beef Stew)

Recipe by Amy + Jacky | PressureCookRecipes.com

Learn how to cook Instant Pot Bo Kho (Pressure Cooker Bo Kho)! Tender & juicy Vietnamese Beef Stew bursting with rich savory-umami-sweet aromatic flavors. You'll fall in love with dipping the toasted crusty baguette in the tasty beef broth with our secret umami flavor booster sauce.

SERVINGS 4 -6

 

TOTAL TIME 1 hr 30 mins

Ingredients

• ▢ 2 pounds (895g)chuck roast steaks or beef shank , 1.5-inch thick
• ▢ 1.5 cups (375ml)unsalted chicken stock or high quality unsalted beef stock
• ▢ 3 cloves (15g)garlic , minced
• ▢ 3 stalks (100g)lemongrass , cut into 4-inch lengths, crushed
• ▢ 3 (1.5lb or 656g)carrots , cut into chunks
• ▢ 1 (206g) onion , sliced
• ▢ 1 (29.8g) shallot , minced
• ▢ 1 1-inch piece (15g) ginger , sliced
• ▢ 3 (2.4g) star anises
• ▢ 3 (0.3g) cloves
• ▢ 2 (0.4g) bay leaves
• ▢ 1 (3.5g) cinnamon stick
• ▢ ½ teaspoon (1.5g)fennel seeds
• ▢ 3 tablespoons (50ml) tomato paste
• ▢ 1-2 tablespoons (15ml-30ml) fish sauce
• ▢ 1 tablespoon (15ml) regular soy sauce
• ▢ ½ teaspoon fine salt

Equipment

• ▢ 
  Instant Pot Pressure Cooker
• ▢ 
  Wooden Spoon
• ▢ 
  Pyrex Measuring Cups
• ▢ 
  Mixing Bowls
• ▢ 
  Kitchen Tongs

Instructions

• Brown Chuck Roast Steak: Heat up Instant Pot using "Sauté More" function. Wait until the Instant Pot says HOT. *Pro Tip: Make sure Instant Pot is as hot as it can be in order to induce a Maillard reaction. 

  First, pat dry the chuck roast steaks, then season one side with salt and black pepper. 

  Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot. 

  Carefully place the seasoned side of chuck steaks in Instant Pot. Then, season the other side with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Remove chuck steaks and set aside in a large container.
• Saute Onion and Herbs: Add in sliced onions and minced shallot, then saute for 3 minutes. Add in minced garlic, sliced ginger, lemongrass, 3 star anise, 3 cloves, 2 bay leaf, 1 stick cinnamon, and ½ tsp fennel seeds, then saute for another minute. Add in 3 tbsp (50ml) tomato paste, then saute for another minute.
• Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
• Pressure Cook Bo Kho: Turn off the Instant Pot. Cut the browned chuck roast steaks into 1.5 inches thick cubes. 

  Add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and ½ tsp fine salt to the Instant Pot. Give it a quick mix. 

  Place chuck roast cubes in the cooking liquid. *Pro Tip: Make sure the cubes are partially soaked in the liquid. Don't forget the meat juice! 

  Layer the carrot chunks on top. 

  Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.
• Season Bo Kho: Bring the yummy Bo Kho sauce mixture to a simmer with the "Saute More" function. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 large pinches of salt) and 1 tbsp (15ml) fish sauce (if necessary).
• Serve: Let the Instant Pot Bo Kho sits for another 10 - 20 minutes before serving. Garnish your delicious Vietnamese Beef Stew with cilantro and serve! Enjoy!~