Asian Ribs

This blog post is dedicated to one of my favourite people and most loyal blog followers, Craig. I am happy and sad to report that Craig has recently married a wonderful woman (happy) but is now no longer in need of Rosebud's culinary services (sad). I am in counselling - I know I will work through my loss. Congrats to Craig and Jac - love you two. xo

This recipe is really easy but takes a few hours, so perhaps it should be reserved for Sunday!

Baby back ribs (Enough for four people - two racks)

6 tbsp brown sugar

4 tbsp soya sauce

4 tbsp mirin (japanese cooking wine)

1 tbsp apple cider vinegar

2 tbsp dijon or grain mustard

2 tbsp water

2 tsp corn starch

1) Preheat oven to 275 degrees. Pat ribs dry with paper towel and place on parchment covered baking sheet. Cover the baking sheet with tin foil so that the majority of the moisture from the ribs will remain. Bake for 2 hrs.

2) In a sauce pan combine brown sugar, soya, mirin, apple cider vinegar, mustard, water and corn starch. Heat on medium until the sauce thickens (covers the back of a spoon).

3) Pull ribs out of the oven after the 2 hrs, remove tin foil, coat generously in sauce and then place back in the oven (uncovered), this time with the heat at 325 degrees.

4) Cook for 45-60 minutes.

ENJOY!

Dill and Lemon Crusted Cod

I love fish! This is a great recipe from my mother-in-love, Jean, which I have adapted slightly. She is a fabulous cook, self-taught too! Some of my most memorable meals have been at their home. The candles are always lit, wine on the table and chocolate dessert waiting for after dinner. I am sure future Rosebud's posts will be courtesy of Jean's kitchen.

Billy and I often eat this on Sunday night after we have gone to the grocery store so we can have it fresh. It is very easy, though you will make a little bit of a mess in the kitchen. I promise it will be worth it.

Quantities of each of these ingredients will vary depending on how many you are feeding - This is enough for 4.

4 pieces of Cod or halibut

1/3 cup Mayonnaise

1 tsp Salt

1 tsp Lemon juice (freshly squeezed)

Fresh Dill

1/4 cup Parmesan Cheese

1 1/2 cups Panko (Japanese bread crumbs) - these are not gluten free

Butter and Olive Oil for frying


Preheat oven to 425 degrees

1) Slice fish into serving sizes, and pat dry with paper towel

2) Prepare one shallow bowl with mayonnaise, dill, lemon juice, and salt. Mix together. Dredge fish pieces to coat all sides

3) Prepare a second shallow dish with parmesan and panko crumbs. Once fish has been coated in mayo  then transfer into the parmesan and panko bowl. Ensure fish is covered on all sides.

4) Heat frying pan on med/high and melt butter. Add olive oil. Once pan is very hot add fish and let fry for 1 minute per side.

5) Transfer fried fish to parchment lined oven proof dish.

6) Bake fish for 12-15 minutes (or until fish is flakey and tender)

I serve this with basmati rice and an asian slaw salad. Too good!
xo

Honey and Ricotta Crostini

This recipe is absolutely delicious and so versatile. You can make it for breakfast, served with a poached egg. You could enjoy it at lunch as an accompaniment to a green salad... Or as an appetizer with a glass of Chardonnay (LaCrema is a great wine choice for a special occasion)! There are only six ingredients in this recipe, so it is all about quality. Try to find the best baguette around, grab some ricotta at the farmers market, and make sure to use fresh thyme!

Ingredients:

- Fresh Baguette

- Fresh Ricotta (full fat variety)

- Olive Oil

- Flaked Salt

- Fresh Thyme

- Honey

1) Slice your baguette on a sharp diagonal, then toast in the oven under the broiler, or on the bbq. I personally think the bbq is the way to go if you have the time and energy.

2) Douse the bread with Olive oil once toasted. Do not hold back with the Olive oil. I really do douse it!! At this point you can rub the toasted baguette with fresh garlic if you please. I haven't used garlic in this recipe yet, but I am sure it would be delicious.

3) Spread a layer of ricotta on the bread (as thick or thin as you would like) and sprinkle with flaked salt.

4) Drizzle honey over the ricotta and finish with a dash of fresh thyme

Serve immediately!

For anyone who is gluten free - there are lots of great baguette options available! Here is a link to some of the best gluten free bakeries in Toronto. I personally like Haymishe the best, even though it is a bit of a trek.

http://www.blogto.com/toronto/the_best_gluten_free_bakeries_in_toronto/