Chicken with Piri Piri Sauce

I was recently given a copy of the Chatelaine Magazines cookbook, Modern Classics. I could not wait to dig into it. I loved the overall aesthetic, the pale blue cover, the beautiful photos, etc. But I was also really looking forward to looking at the recipes. Over the last few years, I have noticed that Chatelaine has really stepped up their game in the food section. The photos are not only beautiful, but the recipes are quick and easy and definitely family friendly. So when I received the cookbook, I anticipated more of the same, and I was not disappointed.

One thing I also really liked about it, was that the recipes include great tips, and are also easily adjusted to suit your own needs. For example, I made the Piri Piri Chicken on page 120. It was crazy how easy it was. But with the leftover sauce, David made an oven-roasted chicken with rice, tomatoes onions and you guessed it, Piri Piri sauce.

This version is not too spicy so ok if you have older kids who can handle a little heat, but if you like more, you can definitely add more heat. I really enjoy the flavour in their recipe as is though since you get heat, but you can also taste the red pepper.

Enjoy!

5 garlic cloves
1 sweet red pepper
1 jalapeno pepper
1/2 cup olive oil
2 tbsp white, cider or red wine vinegar (I used cider vinegar)
1 tsp salt
1/3 tsp hot chili flakes
4 boni-in chicken breasts or thighs (I used thighs

1.  Cut garlic cloves in half. Coarsely chop red pepper. Coarsely chop jalapeno, including seeds. Place all in a medium saucepan set over medium heat. Add oil, vinegar, salt and chili flakes. Stir often until peppers sizzle and soften, about 4 minutes. Pour in a large bowl. Refrigerate for 10 minutes to cool. Pour into a food processor or blender and pulse until pureed.
2. When ready to barbecue, oil grill and heat barbecue to medium. Place chicken in a large bowl. Pour in 1/3 cup sauce and turn to evenly coat. Cover and refrigerate remaining sauce for up to 1 week. Place chicken on the grill. Barbecue, lid closed, 6 minutes, then brush on any sauce left in the bowl. Turn chicken and continue to barbecue, lid closed, until chicken feels springy when pressed and is cooked through, 6 to 8 minutes.

Pies...made to order

Peach Crumble

I love to make pie. This is evident by the number of blog entries that I have on the various pies that I make. To be perfectly honest, I am holding back too since I am sure you don't all just want to read about my pies. So when I am not writing about what I am eating or cooking, I am talking about it. And as my partner David always reminds me, not everybody is as interested in food as I am. But in my circle, they are and this (Canadian) Thanksgiving, it paid off. A friend of mine at work casually asked me if I was willing to bake her a pumpkin pie if she paid me. Why not? I was already baking 2 for my family, what was one more? Well, one pie, turned into two, which in 3 days turned into 8, yes 8 pies! I couldn't believe it. Of course David thought I was mad, but nothing gave me more pleasure then spending the weekend baking pumkin and apple pies for people. I love seeing how each one turns out, it still amazes me that I am making this little things. Below are a few pics of my Thanksgiving, made-to-order pies. Who knows, this could be a little business! If you are in the Greater Toronto Area, and are interested in a pie, pls let me know!

Apple Pie in the making

Pumpkin and Apple Pie

Peach Blueberry Pie

Tomato Season

Well the tomato season is over, but I sure reaped the benefits of my tomato plants this year! I have never planted them before and truly had no idea how many tomatoes each plant would yield, so now I know better for next year. But, I am not complaining, I went through 3 harvests with my plants and passed baskets to my neighbors, family, friends and anyone else who would take them. I make tomato tart (which you already have the recipe for), tomato sauce, tomato salad. oven-roasted tomatos and more. Below is my basic basic tomato sauce. Great as a base. The trick to this one, is slow cooking it, long and low heat to allow it to thicken and for all the flavours to come out.

My Tomato Sauce

4 cloves garlic, chopped
4 tbsp olive oil
1 tbsp smoked paprika
3 quarts fresh roma tomatoes, skinned
1 tbsp fresh oregano, chopped
salt & pepper to taste

1. Heat the oil and the garlic on low heat until you can smell the garlic.
2. Add in paprika and the oregano and saute for a couple of minutes.
3. Add in the tomatoes, and using an emulsifying hand blend, mix it until it is smooth
4. Allow it to simmer for approx. 1 hour with the lid off
5. Add in the fresh oregano and let it simmer again for another hour
6. Check it regularly to ensure it doesn't get too thick. Add in your salt & pepper to taste

Over all, I usually let it simmer for about 3-4 hours. Then I let it cool and jar it up! You can add in fresh basil as well near the end if you like.

Enjoy!