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Posts Tagged ‘apricots’

apricot & chicken apple sausage pizza

In appetizers, baking, brunch, culinary experiments, dinner, easy weeknight meals, lunch on 06.15.11 at 11:36 pm

for the record, the pink peppercorns on this pizza were inspired by don cherry’s pink floral blazer à la stanley cup final. :) 

yes, i’m canadian. and yes, i love the good ol’ hockey game. and what better way to (peacefully) celebrate tonight’s stanley cup final than with some homemade pizza and some local beer. although the canucks didn’t bring home the cup tonight, it’s still a fun annual tradition to watch a bunch of happy, grizzly-bearded dudes on skates hollering and hoisting the stanley cup in victory on the ice. well done, boys.

ok, back to the pizza… :)

some fresh pizza dough from itza bakeshop made for a fantastic base in tonight’s culinary experiment. add some organic chicken apple sausage, fruits & veggies from the local farmers’ market and you’ve got a pretty fantastic powerplay of a meal. um, ok, that was a little cheesy. pun intended. ;)

prep the sausage:
– heat up 1 tbsp extra-virgin olive oil (evoo) in large saucepan on high heat
– add 1 clove garlic (peeled, diced) and sauté til slightly browned
– add organic chicken apple sausage (4-5 links, sliced rounds) to pan
– season w/ ground black peppercorns & dash of sea salt
– drizzle 3 tbsp of lager beer over sausage (i used some local honey wheat ale)
– sauté chicken sausage w/ garlic for 8-10min, or until cooked through
– remove from heat & set aside

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spicy apricot sausage paella

In culinary experiments, dinner, easy weeknight meals, ethnic food, tapas on 06.11.11 at 10:44 am

homemade paella, oh yes. :) some might say that food is a cultural experience, and i totally embraced it that evening. cooking dinner past nine. chatting it up with a good friend. listening to some lively tunes. my own little kitchen fiesta. :) totally reminded me of good times & good food while traveling through spain during my first european backpacking adventures after university. ah, the memories…

a wave of nostalgia came over me at the local farmers’ market on the weekend. i found this smoked spicy mexican chorizo at the butcher’s counter and it inspired me to cook homemade paella for the first time. another happy culinary experiment!

prep the paella:
– 1 bunch scallions or green onion (remove bottom rooted stems, diced)
– 1 ring of smoked spicy mexican chorizo sausage (sliced rounds)
– 1 heirloom tomato (rough chop)
– 2 cups crimini mushrooms (washed well, sliced)
– 4 fresh apricots (pitted, sliced)

paella is a traditional dish from valencia in east coastal spain. there many variations of ingredients in paella, but in its most authentic form, according to wikipedia, paella is cooked over an open fire and infused with flavours of orange and pine cones. since cooking in a paellera (traditional paella pan) over an open fire isn’t really an option for many of us, the happy alternative is cooking paella in a wok stove-top with flavours of apples, apricots & fresh tarragon. ah, the joys of urban living.

wok it up:
– heat up 1.5 tbsp extra-virgin olive oil (evo0) in large wok on medium to high heat

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moroccan stuffed acorn squash w/ nutted couscous

In culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, leftovers, vegetarian on 01.31.11 at 6:26 pm

ready to rock the casbah? here’s my vegetarian take on moroccan stuffed acorn squash… minus the red meat, and chock-full of yummy spices & dried fruit.

i’ve always been fascinated by moroccan cuisine and hope to travel to its country of origin someday. in the meantime, i enjoy exploring the rich flavours and fragrant scents of the food. this moroccan fusion culinary experiment was inspired by a fellow blogger’s test-kitchen recipe that i adapted based on ingredients on-hand in my pantry. it was also a great opportunity for leftover redux with some leftover couscous and roasted butternut squash from the other day.

acorn squash:
– pre-heat oven to 375F
– 1 acorn squash (cut in half, seeded)
– brush marinade (see below) generously on cut sides of squash
– place squash halves (cut sides down) in baking pan
– roast for 20min at 375F. remove from oven. allow to cool on cooling rack while preparing stuffing.

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