Homemade Orange Curd - A Delicious Versatile Condiment! | Club Foody

Years ago, I was planning an event in Chicago and every morning before I started my day, I made sure to have my big pot of coffee served in my room. That was my breakfast! I know I know… breakfast is the most important meal of the day… yada, yada! Although I enjoy breakfast, somehow I don’t really eat in the morning. As soon as I start drinking coffee, that’s it, forget about food unless it’s the weekend… go figure!

While staying in the Windy City, I spent an entire weekend there as it didn’t make sense to return to Toronto and come back again on Monday to Chicago. Why not stay, discover some of its attractions such as DuSable Bridge, Navy Pier and much more, and have fun at one of the Jazz clubs located near Michigan Avenue…

Like many decent hotels, they served any meal either at their restaurant or through in-room service. I decided to have my breakfast at the restaurant downstairs next to the lobby before exploring downtown Chicago. I ordered eggs with English muffins. My server brought my food along with a side of citrus curd. Unfamiliar with citrus curd, I asked what it was and he kindly explained it to me. Mine was made with lemon and after I tasted it, I instantly associated it with stuffed donuts that I enjoyed so much at Dunkin’ Donuts when we used to have them in Canada.

When my server returned, I told him about stuffed donuts with curd. That is when he shared with me that his wife likes using it as a spread, a dessert ingredient and also for making vinaigrette with curd. When I returned to Toronto, the following weekend I was making citrus curd.

Today I’m showing you how to make my Homemade Orange Curd! This is an incredible recipe to have on hand because it’s so versatile. It can be used as a spread for your crumpets, waffles, pancakes or even croissants as well as a topping, a dessert ingredient for cakes, donuts, and much more. I also use my orange curd for my Mandarin Orange Vinaigrette which will be posted next year… stay tuned!

It is easy to make and the flavor is so beautiful! When making citrus curd, you can use many different fruits such as lemon, mango, lime, passion fruit, grapefruit and many more. It can be stored in an airtight container and kept in the refrigerator for 5 days or in the freezer for up to 3 months.

In the video I use Minneola which is in the tangelo family. The tangelo itself is a citrus fruit hybrid of a tangerine and a grapefruit, giving a sweet but also a subtle tart flavor to the fruit. It is also quite juicy therefore a great citrus to use when making curd.

If you enjoy baking, this Homemade Orange Curd recipe is a must have. As the Holidays are quickly approaching, this is a food item you will get good use out of for many different recipes. You’ll love how versatile citrus curd can be…
Bon Appétit!

Here are some delicious condiment recipes for you to try…
– Citrus Cranberry Sauce
– Pomegranate Molasses
– Homemade Mayonnaise
– Spicy Red Pepper Jelly
– Strawberry Jam with Orange Zest
– Basil Lemon Butter
and for even more condiment recipes, click on this link… Recipe Category – Condiments

 

 

For ingredient amounts and much more, visit

http://clubfoody.com/recipe/homemade-orange-curd/

 

 

Orzo alla Milanese Recipe • Classy & Delicious Side Dish! | Club Foody

Am I curious, adventurous or perhaps a mix of the two…? I’m not totally sure but that’s how I started cooking with this kind of pasta… orzo!
 
A couple of decades ago while I was at my local supermarket, I was in the pasta aisle and noticed a bag sitting on the shelf. “What is orzo”, I asked myself? To me it looked more like rice. There was a lady next to me and I asked her if she knew anything about it. Like me, she didn’t.
 
– “Well, there’s one way to find out more about it – by trying it”, I said and the bag went straight into my shopping cart…
 
I experimented with this pasta by creating a few recipes and after being very satisfied with the results, I decided to replace the traditional risotto made with rice with pasta. My Orzo alla Milanese was a great choice to accompany my Veal Ossobuco. I loved it and so did my girlfriends that I had over for dinner!
 
A few years later I discovered that I wasn’t the only one thinking that orzo was an amazing substitution for the classic Risotto made with Arborio rice. Other chefs were also serving the classic Italian dish along with Orzo alla Milanese – great minds think alike… lol!
 
The method used to cook this recipe is the same as making risotto with rice. The pasta has to absorb the liquid completely before adding more, a ladle at a time. It’s a good way to test your patience but it’s so worth it. The creamy texture of this side dish will reward your efforts…
 
Although a perfect combination for Ossobuco, this Orzo alla Milanese also goes well with Chicken and Pork Roast. This is a great side dish with a beautiful saffron-scent to enjoy… definitely a delicious new addition to your repertoire. So next time you want to make some Risotto think of Orzo instead of Arborio, you’ll be quite pleased with the results...
Bon Appétit!
 
NOTE: Click here for my Veal Ossobuco recipe.
 
Check out these other tasty pasta recipes…
– Zucchini Pork Penne
– Potato Gnocchi
– Turkey Tetrazzini
– Frankie’s Macaroni Casserole
– Lady Athena’s Rockin’ Crab Shell Pasta
– Ultimate 8 Cheese Vegetable Lasagna
and for even more side dish recipes, click on this link… Recipe Category • Side Dish & Vegetables

 

For ingredient amounts and much more, visit https://clubfoody.com/recipe/orzo-alla-milanese/

 

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

 

Classic Marinara Sauce - Tasty & Easy Italian Sauce! | Club Foody

If there’s an Italian sauce that I love to make in large quantities because of its simplicity and versatility in other recipes, it has to be my Marinara Sauce! This sauce is so tasty, easy to make plus it’s one of my go-to sauce recipes and here’s why…

Besides pasta and pizza, I love using this sauce for other recipes such as a dipping sauce for calzone and mozzarella sticks, with chicken afritada, meatballs, shakshuka and many more… It also freezes very well therefore I can make a big batch of it.

The reason I think my Classic Marinara Sauce is the best is because of the ingredients. Like any recipe, if you are using good quality ingredients, your chances of ending up with a lovely dish are pretty good. Here I’m using San Marzano tomatoes when making my Classic Marinara Sauce because of their quality. I purchase the peeled ones and crush them with my clean hands… it’s that simple!

Now if you want to use fresh tomatoes from your farmers market instead, they should be blanched first. If you are not familiar with this cooking technique, I have a tutorial video on it so just click on this link… Blanching Tomatoes for Cooking & Canning – How to

Another thing that I do with my sauce is to add a sprig of rosemary and oregano. It gives the sauce such a beautiful taste. When the cooking time is over, I simply remove them. I also use an immersion blender so my sauce is nice and smooth. A nice touch that makes the sauce even better!

Another little “secret” trick when making tomato sauce is to add a small amount of sugar. It can be granulated, coconut or raw. Another alternative is to add a whole carrot… peeled of course! It will release enough sweetness to remove that “tart” taste we get when making tomato sauce. When cooking time is over, the carrot has to be removed.

This Classic Marinara Sauce is “simple” and easy to make. It is very flavorful, smooth and savory… the perfect sauce recipe for you and your family!
Bon Appétit!

Check out these other fabulous Pasta and Pizza recipes…
– Easy-Cheesy Herb Pizza Dough
– Potato Gnocchi
– Zucchini Pork Penne
– Ultimate 8 Cheese Vegetable Lasagna
– Hawai`ian Ham Bacon Pizza
– Lady Athena’s Rockin’ Crab Shell Pasta
and for even more sauce recipes, click on this link… Recipe Category – Sauces & Marinades

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/classic-marinara-sauce/

Cranberry Orange Bundt Cake Recipe • Incredibly Moist & Delicious Cake! | Club Foody

I come up with new recipes on a regular basis. Sometimes because of certain circumstances I try to duplicate them. That is exactly what happened with this Cranberry Orange Bundt Cake…
 
Years ago when David and I just started dating, we went to Costco. If you shop there, you know about the ladies standing at their stations with food samples to taste. It’s a great way to advertise – if you like it, you’ll probably buy it… simple as that! As we were walking by, there was a very busy lady promoting a cake. I said to David that we should give it a try, but he wasn’t interested. Of course, I didn’t follow him, I turned around and went for a taste sample. OMG! The cake was amazing! Sure enough, I added that dessert to our cart and later that night after dinner, we each had a slice… yum!
 
A couple of weeks later, I went back to purchase another one as we were having friends over for dinner. Alas, there were none to be found. Weeks go by and again, I was looking for that specific cake in Costco, even asking the staff about it. We were all waiting for this incredible dessert to come back again but it never did…
 
By force of circumstance, I had no choice but to try and reproduce this cake that got me so hooked. Luckily on my first attempt I nailed this Cranberry Orange Bundt Cake and it has become one of our favorite desserts when I have a large group of people over.
 
This cake is absolutely delicious and incredibly moist! I use frozen cranberries and that’s what gives this dessert it’s lovely texture. With a tasty balance of tart, citrus and sweetness, this Cranberry Orange Bundt cake is exactly what you need to serve during the Holidays or on special occasions.
 
I use a Bundt pan because David’s mom and grandma made their cakes in them and they also add an elegant flair to the cake. The only downside about these beautiful molds is they have to be extremely well greased and floured otherwise the batter will stick and the final results might not look so “pretty”. I spray mine with butter flavored cooking spray and I’m not shy with it at all, making sure I get into all the nooks and crannies. Same as with the cooking spray, I use a lot of flour. You have to make sure every surface is well covered. That’s how I do it and when it comes time to remove my Bundt cake from the mold, it looks perfect!
 
With the Holidays just around the corner, this Cranberry Orange Bundt Cake is definitely a scrumptious choice! Don’t be surprised when your guests ask for seconds…
Bon Appétit!
 
Here are more great dessert recipes for you to enjoy…
– Christmas Stollen
– Chocolate Éclairs
– Spicy Gingerbread Cookies
– Chocolate Raspberry Cake with a Mirror Glaze
– Tiramisu
– Lemon Posset
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts and much more, visit https://clubfoody.com/recipe/cranberry-orange-bundt-cake/

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Nacho Cheese Sandwich - Twist on a Mexican Dish! | Club Foody

Mexican cuisine is so yummy! Their foods are packed with so many flavors… tortilla soup, tamales, enchiladas, nachos, tacos, and many more… Talking about nachos, this dish is very delicious. It’s so flavorful that I decided to put a twist on it… it comes out in sandwich form instead!

Here in Canada, Mexican food became more popular in the late 70s’. Restaurants like Chi-Chi’s brought out our culinary curiosity. We were all ready to try something “new”, something that we weren’t accustomed to. I remember that Fajitas were my favorites after enjoying a delicious plate of nachos as an appetizer along with a tall margarita.

Nachos are very tasty and it’s a dish a lot of people really enjoy. Is it the tortilla chips with all the goodies on top that make nachos such a great combination? I’d say yes until I decided to put a twist on my favorite Mexican dish. I use slices of bread as my food vessel to hold all the beautiful ingredients replacing the tortilla chips and honestly it worked out pretty well! This is when my Nacho Cheese Sandwich came to life…

This sandwich has the same awesome ingredients that you would find in a nacho dish… well except for the tortilla chips although the idea did come to me to add some in the sandwich. I thought it would be too “crunchy”! I use my Pickled Jalapeños recipe along with my Homemade Old El Paso Taco Seasoning. When it comes to bread, I cannot resist to use fresh baked bread like my French Baguettes… Hey, I am a true foody!

This sandwich is very filling and it’s a meal that will satisfy anyone. As I’ve mentioned often, sandwiches should not be underrated and this one is no exception. It is a great way to have your favorite Mexican dish in a sandwich.

Next time you’re craving nachos and run out of tortilla chips, don’t worry. This nacho cheese sandwich is the perfect way to give you the same satisfaction with bread instead…
Bon Appétit!

Check out these other Mexican recipes…
– El Pollo Cinco de Mayo – Mexican Chicken
– Homemade Old El Paso Taco Seasoning
– Pulled Pork Enchiladas
– Jicama Mango Pepper Salad
– Chicken Stuffed Crêpes with Poblano Sauce
– Soufflé Mexican Omelet
– Chipotle Chicken Tortilla Pizza
and for more delicious sandwich recipes, click on this link… Recipe Category – Sandwiches

 

For ingredient amounts, visit http://clubfoody.com/recipe/nacho-cheese-sandwich/

 

 

Southwest Chicken Thighs Recipe • Tasty One-Pot Meal! | Club Foody

Chicken thighs are something we really didn’t eat at home when I was a child. We mostly had chicken breasts or when my mother decided to rotisserie a whole chicken in the oven. There were many different recipes but nothing strictly using thighs…
 
When I moved out on my own, one day I picked the wrong package by accident at the grocery store. Instead of chicken breasts, I picked up chicken thighs. By the time I got back to my apartment, I realized the mistake I made and if it wasn’t the fact that the store was already closed, I would’ve return them. Now that it was already bought and paid for, I decided to give them a try – I thought they couldn’t be that bad… Wow! By trying them in a recipe, I discovered just how tasty and flavorful chicken thighs are and promised myself that from now on, this food item would be on my menu more often although breasts were and still are my favorite!
 
One recipe I created back then was my Southwest Chicken Thighs! From the original to what the recipe is now has evolved quite a bit. Back then, it wasn’t spicy at all because there was one ingredient that I didn’t know about which is Chipotle in Adobo. Years later when I discovered it, not only did I start experimenting with it a lot but also integrated it in this recipe. What a change in flavor!
 
When I mentioned my Southwest Chicken Thighs were spicy, let me be a bit more accurate. It has some zip to it to make it quite interesting in taste but not to the point that anyone would be reaching for either a glass of milk or some sour cream… It’s not very hot because the heavy cream tames down the spice in the sauce!
 
As you know, we first eat with our eyes and in this recipe, the colorful array of ingredients will definitely make you hungry. If you enjoy the flavor of chicken thighs or by mistake you grab the wrong package at your supermarket, try my Southwest Chicken Thighs… you’ll be quite pleased with the results!
Bon Appétit!
 
Here are more one-pot meal recipes for you to enjoy…
– Hungarian Beef Goulash
– Lamb Chops with Balsamic & Red Wine Reduction
– Old Fashioned Baked Beans with Bacon
– Orzo with Chicken & Asiago
– Braised Beef Short Ribs with Sherry & Shiitake
– Chicken in Creamy Jalapeño Cheese Sauce
and for even more poultry recipes, click on this link… Recipe Category • Poultry

 

For ingredient amounts and much more, visit https://clubfoody.com/recipe/southwest-chicken-thighs/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Braised Beef Short Ribs with Sherry & Shiitake Recipe | Club Foody

When the month of November has arrived, we can kiss the nice weather goodbye. Perhaps the odd year, there’s still a nice afternoon here and there but overall, fall is in full swing. Either rain or snow will be in the forecast depending on which part of Canada you live.
 
Most of you know how much I love warm, sunny days so when it comes to the fall and winter months, my number one consolation is cooking. What I enjoy the most are recipes that simmer for hours on the stove. It brings that homey, snug feeling and the warmth that makes the place so welcoming.
 
As you can imagine I have many recipes for this time of year and one that I really wanted to share with you is my Braised Beef Short Ribs with Sherry & Shiitake! OMG! This is the perfect dish to make during the cold months of the year. The aroma in the air is what home cooking is all about… mmm!
 
Searing the ribs traps all the juices inside and braising them slowly in a beautiful aromatic broth makes the meat fork tender and falling off the bone. This dish has such an incredible taste to it.
 
The sherry and shiitake mushrooms give a subtle flavor, letting the short ribs be the star of this recipe. Could I have used another kind of mushroom to make the recipe more earthy? Of course but I didn’t want to overshadow the taste of the beef…
 
These Braised Beef Short Ribs with Sherry & Shiitake are a great meal to serve your family or your guests when hosting a dinner party. I love to serve them over my Mixed Mashed Potatoes or polenta, scooping up a fair amount of sauce after it thickens… yum!!!
 
Tender, delicious and moist with a lovely scent of herbs and spices, this is a great recipe for you to try this coming season. A wonderful combination of ingredients makes these braised beef short ribs with sherry & shiitake a very special dish!
Bon Appétit!
 
Check out these other one pot meal recipes…
– Hungarian Beef Goulash
– Orzo with Chicken & Asiago
– Old Fashioned Baked Beans with Bacon
– Beef Stroganoff
– Lamb Chops with Balsamic & Red Wine Reduction
– North African Chicken Thighs with Dates & Pomegranate Molasses
and for even more delectable beef recipes, click on this link… Recipe Category • Beef

 

For ingredient amounts and much more, visit https://clubfoody.com/recipe/braised-beef-short-ribs-with-sherry-shiitake/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Tomato Paste Leftover Solution - Tips & Tricks | Club Foody

I was taught not to waste food because my parents grew up that way. During WWII foods weren’t as readily available as they are these days. Ration books were the way to get food and the buyer had to give the right ration stamp associated with the specific ration food item. That was the way to control the short food supply… those were tough times!

Sadly nowadays, the amount of food wasted in most Western countries is out of control. In Canada alone, there’s over $31 billion of food wasted annually which is roughly $1400.00 per household. It’s terrible when we start thinking about it and look at other countries where their population needs food. I won’t elaborate on the topic although I’m extremely tempted…

Over the years, I’ve been guilty of wasting food as well. Not a lot but enough to do something about it. I tried to find solutions to salvage what was left in my fridge or pantry. There is one food item that I had to throw out many times because I only needed a small quantity and didn’t need the rest of it. It’s the infamous tomato paste leftover!

Many times a recipe calls for only a tablespoon or two of tomato paste and we are left with the rest of the can. We throw it away or leave it in our refrigerator until we might need it again (usually it spoils before we remember we have some in the fridge)! Well I have the perfect solution for your tomato paste leftover…

In this video, I’ll be showing you a quick and easy way to keep your leftovers and reuse them for later. From now on, you won’t have to throw them out ever! Next time, there’s some tomato paste leftover after you use the little amount for your recipe, you’ll know exactly what to do!

For more fun kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks