Best of Both Worlds

My herb garden is blooming with an abundance of Italian herbs that I love to put in pasta sauce.

I am missing a good pasta dinner but the heavy comfort foods of winter just don't have the same appeal when the temperature outside is soaring, so I created this dish that combines outdoor grilling, my new herbs and pasta.
Eliminating the heavy tomato or cream sauce and just using olive oil keeps it light.
Boneless chicken thighs are very a economical cut and work well in pasta dishes.
Later in the summer you can use cherry or grape tomatoes but for now I just used Ontario hot house tomatoes diced up.
This could also be served as a cold pasta salad for a lunch or picnic buffet.
This is a dish that goes together quickly and will get you out of the kitchen and onto the patio pronto.

Pasta in summer, I love it!



Grilled Chicken Pasta Toss

• 8 boneless skinless chicken thighs
• lemon pepper
  
• 1/2 a package of farfalle (bow tie) pasta or pasta of choice
• 2 tbsp of minced fresh oregano, basil, thyme and rosemary
• 1/4 cup of extra virgin olive oil
• 1/2 cup of tomatoes diced
• 1/4 cup of sliced roasted red pepper
• fresh grated Parmesan cheese

Preheat grill.
Sprinkle chicken thighs with lemon pepper and place on grill spread out flat.
Grill until no longer pink in the center.
Meanwhile boil pasta according to package directions.
Slice chicken into strips. Drain pasta and add remaining ingredients including chicken.
Toss together and serve.

Wine Suggestion: Pinot Grigio

Cheers!

Our Secret

Now that barbecue season is here the grocery store flyers are filled with ads for all the things related to grilling.
Barbecue sauce is one of those heavily advertised items.

Sure it is easy to stock up on various flavors, but have you ever considered making your own? It really is easy and your own sauce won't be filled with preservatives, artificial flavors and colors.
You can have fun experimenting with different ingredients to create unique flavor combinations. I created this sauce with the inspiration of the flavors of Jamaica and brushed it on beef as pictured here.
If you don't have an immersion blender you can transfer the cooled sauce to a blender and then reheat.

The best part is the flavor you create will be a one of a kind, so have fun making that special sauce that may just become a family secret recipe.

Island Sauce

• ~olive oil
• half a chopped onion
• 2 tsp garlic
• 1 cup of tomato sauce or ketchup (the latter will make it a bit tangier)
• 4 tbsp brown sugar
• 2 tsp chili sauce
• 1 tsp balsamic vinegar
• 1/4 cup maple syrup
• 1/4 cup of rum
• 1 tsp cinnamon
  
• 1 tsp salt and pepper

In a sauce pan heat the oil and add the garlic and onion. Cook until softened. Add the remaining ingredients. Cook stirring for about 10 minutes. If you wish insert and immersion blender and blend until smooth. Brush on beef, chicken or pork and grill. Cheers!

Delicious Deal

I am a bargain hunter. Everyone who knows me, knows this.

I love to scope out the best deals on everything. I will wait until something is marked way down before I buy it. If it is gone then I guess it was not meant to be.

Markdowns of food is a wonderful way to save money and also try out things you wouldn't normally pay full price for. Quite often meat and bread are marked down long before their best before date.
Yesterday I stumbled upon lamb shanks for half price at the grocery store. I quickly scooped up the last two packages and headed home excited about the prospect of making something new that I haven't made before.


After consulting a few cookbooks and the internet I discovered that pretty much the sky is the limit when preparing these. You can go with an spicy ethnic flair or keep it simple. I chose the latter for my first attempt. This dish pairs well with cous cous, rice or potatoes.
A simple mix herbs and butter rubbed on the shanks followed by 2 hours of simmering in a white wine broth resulted in a meal so succulent my family was darn near licking the plates!

Who says you cant eat well on a shoestring?

Basque Style Braised Lamb Shanks

• 4 lamb shanks
• 1/4 cup butter
• 1/2 tsp each rosemary and thyme
• ~olive oil
• 1/2 diced red onion
• 1 head of garlic peeled and separated
  
• 8 carrots peeled cut into diagonal pieces
• handful of cut chives
  
• 1 can of tomato paste
• 1 cup of chicken broth
• 1/2 bottle of white wine
  
• salt and pepper

Preheat the oven to 350F

Soften the butter and mix with the rosemary and thyme.
Rub all over the lamb shanks and set aside. You can also insert some between the bone and the meat if you wish.

In an oven proof dutch oven heat the olive oil and cook the onions until soft.
Add the lamb shanks and brown on all sides.
Add the carrots and chives and toss to mix.
Add the remaining ingredients and bring to a low boil.
Cover and place in oven and cook for 2 to 21/2 hours until meat is tender.
Remove the cover for the last half hour of cooking to reduce liquid and allow to caramelize.


Wine Suggestion: Beaujolais or White Burgundy

Cheers!

Mango Tango

Canada's food guide says that we are to have 7 to 8 servings of fruits and vegetables a day.
That seems like a lot doesn't it?
I am embarrassed to admit this but I am not huge fan of raw fruit.
I mean I know fruit is good for you and all that but honestly, with the exception of bananas I just don't like the texture and taste. However I just love fruit when incorporated into main dishes. Favorites that come to mind are Apple Pork Chops and Peach Chicken.

Mangoes are an extremely versatile fruit. They go with just about any meat, seafood and quite a few vegetables. This salsa is a great accompaniment to grilled meats or fish or is great just on its own with pita or tortilla chips.
I placed some on top of Rainbow Trout as pictured here and baked it it the oven.
The flavors really blended together beautifully.

What a great way to fit in those 7-8 servings of fruit and vegetables.

Mango Salsa

• 2 ripe mangoes peeled and diced
• 1 ripe tomato diced
• 1/2 red or Spanish onion diced
• 1 tsp each of minced garlic, basil, parsley, sugar and chili powder.
• 1/2 tsp each of salt and pepper
• juice of 1 lime
• 1/4 cup lemon juice

Mix all ingredients together in a bowl and let stand for 15 minutes to let the flavors blend. Serve as a condiment or spoon over meat or fish and bake in the oven.

Cheers!

Get Grillin'

Across the country this weekend barbecues will be fired up grilling classics like steaks, beef burgers and hot dogs.
Why?
Because the first long weekend of the summer finally is here!
In Canada it is Victoria Day weekend, in honor of Queen Victoria's Birthday.
Many also refer to it as "May 2-4" as it quite often falls on the 24th of May but the nick name is given more for the fact that many cases of 24 beers will be consumed by Canadians this weekend.

Hamburgers are classic long weekend fare.
I prefer homemade beef burgers to the frozen commercial variety, which I find taste bland and dry. You can add just about anything to vary the flavor such as barbecue sauces, ketchup, onions, garlic, different herbs and spices.
This is my version this year.
I kept it simple as I prefer to garnish my burger after it is cooked. I just used herbs and Worcestershire sauce.
Choose lean beef as extra lean beef tend to be too dry for grilling. Whole wheat buns keep it low fat and healthy.
Add my Classic Caesar Salad, a glass of red wine and settle back... unwind.

Enjoy your long weekend everyone!

Ultimate Beef Burgers

• 2 tsp minced garlic
• 1 tsp each of basil, black pepper, thyme and oregano
• 1/2 tsp salt
  
• 2 tbsp Worcestershire sauce
• 1lb lean ground beef

In a mixing bowl combine the first 7 ingredients. Mix well. Add the ground beef and mix well.
Form into 4 patties. Place on grill and cook until no longer pink in the center. Place on a bun and garnish with condiments.


Wine Suggestion: Shiraz

Cheers!

Wrapped Up in Love

This weekend it is Mothers Day.

A time to remember Mom and thank her for all she does with a great brunch or dinner.

Last year I posted a recipe for a seafood crepe recipe that was baked casserole style in the oven. This year I am updating it to a stove top fresh made-to-order version. You can use fresh crab meat or canned.

A flat low sided style pan is best for thin even crepes.
Add a tossed garden salad and a glass of sparkling wine and you have an elegant meal fit for a queen.

Happy Mothers Day!


Crab and Scallop Crepes

Crepe Batter (for 6 crepes)

• 1 egg beaten
• 6 tbs flour
• 1/2 cup milk
• 1/2 tsp salt
  

Combine above ingredients in a bowl and whisk until mixed .
Spray a small nonstick pan with cooking spray and heat medium high. when hot pour in about 3 tbsp of batter ..swirl pan until coated. Cook until sides start to lift slightly then flip over with fingers or spatula. When lightly brown invert on to a plate.Place cooked crepes between sheets of wax paper to keep them from sticking together. Repeat process until batter is gone. Keep crepes warm

Seafood Filling

• ~oil
• 1 cup of cooked crab meat
• 1/2 pound bay scallops
• 1/4 cup diced red onion
• 1/4 cup diced red bell pepper
• 1/2 tsp Herbs de Provence
• salt and pepper
  

In a frying pan heat the oil and add the onion and pepper. Cook until softened. Add the scallops and cook until opaque. Mix in the crab and seasonings.
Place filling in the center of a warm crepe and roll up.

Cream Sauce

• 2 tbsp butter
• 1/2 cup flour
• 1 cup cream
  
• 1/2 tsp dill(optional)
  
• salt and pepper

Place the butter in small sauce pan and heat on medium. Add flour, whisk to make a roux. Slowly pour in cream while whisking. Simmer on med low heat while stirring till thickened. Add seasonings Ladle sauce over crepes on plate. Serve immediately.

Cheers!

Craziness

What is going on?

I mean, last week we were all in shorts and sandals and this week
I am back to wearing cashmere sweaters.
Crazy, just plain crazy. I guess that is spring in Canada for you.

Since it has turned cold again I am craving a bowl of something hot and spicy. This is an adaptation of a recipe that was in our newspaper recently. It has all the exotic flavors of North African cuisine.
This dish is very low in fat and high in fiber and because you are using boneless chicken breasts, this stew cooks in less than half of the time that beef or pork stews do.


Lets just hope the weather soon turns like Morocco too!


Moroccan Chicken Stew

• ~olive oil
• 1 onion chopped
• 2 cloves of garlic minced
• 3 boneless chicken breasts diced
  
• 2 peeled and sliced carrots
• 2 tsp ginger
• 1 tsp turmeric
  
• 1 tsp cinnamon
  
• 1 tsp coriander
• 1 can of tomatoes with juice
• 4 cups of water
  
• 1 can each of green lentils and chickpeas drained and rinsed
• salt and pepper
• juice of 2 limes

In a large wide pot heat the oil and cook the onion and garlic until translucent.
Add the chicken and cook until starting to brown.
Add the carrots and spices.
Mix to coat everything well with the spices.
Add the tomatoes, beans and water.
Bring to a low boil and reduce heat to simmer.
Cook for 30 minutes to 1 hour.
Season with salt and pepper and serve with line juice squeezed over the top.

Cheers!

Going Green

There is no doubt about it, "Green" is the buzzword these days.

Everyone talking about ways to change their daily living habits to benefit both us and our earth. In relation to food, one way to be green is to try to buy local produce if you can. This way you support your local farmers instead of produce being trucked from hundreds of miles away in huge gas guzzling transport trucks.

Another way is to buy organic vegetables and meats if your budget and availability allows. Organic produce is grown without herbicides and pesticides, therefore we are not supporting the practice of polluting both our air and the food being treated with harmful chemicals.
If you cant buy organic you can make up a produce wash featured on Oprah's talk show aired on Earth Day. This spray will remove any harmful chemicals from your produce.

In celebration of Earth Day this week and the return of the warm weather, I am featuring two green salads.
The first is a Greek Salad and the second a classic Caesar salad. Both classic summer staples on most summer menus.
Iceberg lettuce is used in traditional Greek salads however I prefer to mix it with the darker more nutritious romaine variety. In the Caesar salad the raw egg and anchovy paste can be optional as some are not fond of these additions.
I have left out amounts on certain ingredients as you can adjust to your taste.

These two salads are perfect on their own as a light summer meal or as a side dish served with a entree such as grilled beef or chicken. I have also added my recipe for homemade croutons. This is an excellent way to use up day old bread.

Kermit was wrong, it is easy being green!

My Greek Salad

• washed and dried lettuce greens of choice ( I used Romaine here)
  
• pitted black olives
• feta cheese crumbled
• red onion sliced
• grape tomatoes
  
• cucumber sliced thin(optional)
• 
  

Dressing

• 1/2 cup of extra virgin olive oil
• 1/4 cup of lemon juice
• 2 tsp fresh minced oregano
• 1 tsp minced garlic
• sea salt and pepper to taste

Combine dressing ingredients in a jar, shake well and chill while you prepare the salad. In a large salad bowl combine remaining ingredients, toss with dressing and serve.






Traditional Caesar Salad

• 1 large garlic clove
• 1/2 cup of extra virgin olive oil
• 1/4 cup of red wine vinegar
• 2 tsp lemon juice
• anchovy paste (optional)
• 1 raw egg yolk (optional)
  
• salt and pepper to taste
• washed and dried romaine lettuce
• crumbled cooked bacon
• freshly grated Parmesan cheese
• croutons
• lemon wedges (optional

. Sprinkle a little salt into the bottom of a large wooden salad bowl. With a fork mash the garlic clove in the salad bowl. Add the oil, vinegar, lemon juice salt and pepper. Mix well. (Add the anchovy paste and egg if using at this time too) Add the lettuce, cheese, croutons and bacon. Toss well. Garnish with lemon wedges and serve.

Homemade Croutons

• ~day old bread such as Italian, focaccia, black olive or similar diced into 1 inch cubes
• ~olive oil
• ~sea salt

In a large frying pan heat the oil and add the bread cubes. Cook over medium heat, tossing the cubes until they are brown and crisp. Sprinkle liberally with sea salt. Transfer to a plate lined with paper towels to cool.

Cheers!

A Perfect Marriage

One of the most common ingredients used in steak marinades and reductions is that of red wine and peppercorns. The flavours marry well and is a classic combination I have loved for years.

For this recipe I used salmon instead of beef for a lighter more seasonal dish.
Be sure to simmer the sauce slowly so that it gets really thick and syrupy.
This would make a perfect dish for entertaining with baby boiled potatoes and carrots tossed with rosemary and olive oil.

Slow Baked Fillet of Salmon with a Red Wine and Peppercorn Glaze.

• 1 tbsp ginger minced
• 1 1/2 cups red wine
• 1/2 cup soy sauce
  
• 1/4 cup brown sugar
• juice of one orange
• 1 tbsp cracked peppercorn
• ~olive oil
• 1 large boneless salmon fillet
  

Preheat oven to 275F.
In a small pot combine the first 6 ingredients. Bring to a boil then reduce to medium and cook until thickened and syrupy( about 15 to 20 minutes).
Brush a shallow roasting pan with olive oil. Add the fish and cook in the oven until the skin lifts.
Remove skin and discard. Baste salmon with the glaze and return to oven. Baste one more time while baking for 30 to 40 minutes until the fish is opaque.
Drizzle leftover glaze over salmon and serve.

Wine Suggestion: Barolo

Cheers!

At Last!

Dare I say it?
Could it possibly be true?
Is Spring really here?

I must say, it sure feels like it! The days are longer, the sun warmer and the snow is just about gone.
This is the time of year I like to change my cooking style from the heavy rich comfort style foods of winter to lighter fare that includes seasonal vegetables.

Asparagus is abundant this time of year. We enjoy it braised and tossed with olive oil and Parmesan, steamed with lemon pepper butter or tossed in a pasta dish.

This pasta dish is perfect for a casual get together. If possible buy Speck style prosciutto. It has a deep smoky flavour and is made from specially raised hogs in Italy.
Rondele or Boursin cheese are soft cheeses with added herbs and garlic. I have noted that it is optional to add them however they will round out the flavours nicely.

Add a salad of baby greens and a glass of crisp white wine.

Happy Spring!



Penne with Asparagus

• ~olive oil
• 1 tsp minced garlic
• 1/2 a red onion diced
• 1tbs Italian seasoning
• 1 bunch of asparagus trimmed and washed and cut into 2 inch pieces.
  
• Penne pasta
• 6 slices of speck prosciutto torn into large pieces
  
• 1/4 cup of cream cheese
• 1/2 cup of light cream
• 2 tbs Boursin or Rondele cheese (optional)
  
• 1/2 cup grated Parmesan cheese
  

Cook pasta according to package directions.
Meanwhile in a pot bring salted water to a boil, add asparagus and cook until just tender then drain.
In a large shallow pan heat the oil and cook the garlic and onion until softened.
Add the asparagus, prosciutto and herbs. Cook until prosciutto starts to crisp slightly.
Add the cheeses and cream. Bring to a low boil reduce heat and simmer until thickened.
Serve immediately with additional Parmesan on top.

Wine Suggestion: Sauvignon Blanc

Cheers!