Big Ambitions

I guess I had big ambitions last weekend.

While driving home from the beach we saw a sign advertising local strawberries and tomatoes for sale at a farm.
The strawberries were kind of small but sweet, but it was the hothouse tomatoes from Leamington that caught my eye.
They were large and ripe, and at four dollars for a bag of ten it was a real bargain. Trouble is we cant seem to eat them fast enough as they are ripening quickly.
I created this dish today using the inspiration of scalloped potatoes.
I was really pleased with it and used up over half of the tomatoes.
This dish can be served as a side or as a main vegetarian entrée.

Italian Scalloped Tomatoes

• 4-6 tomatoes
  
• 1/4 cup olive oil
• 1/4 cup bread crumbs
• 1/4 cup Parmesan cheese grated
• 1 minced tsp each of basil, oregano and garlic
• salt and pepper
• 1/4 cup thinly sliced mozzarella cheese

Preheat oven to 375F
Lightly spray a baking dish with oil.
Remove tops from tomatoes and slice thickly.
Layer in baking dish.
Drizzle with some extra olive oil,
In a bowl combine the rest of the ingredients except for the mozzarella.
Sprinkle evenly over top of tomatoes.
Finish the top with the mozzarella and bake in the oven for about 30 to 40 minutes.

Cheers!

Skewer Me!

I am enjoying barbecue season...so far.
Although it can be very easy to tire quickly of grilled steaks and hamburgers.
I like to use different ways to grill food. Sish kebabs are one of those ways.

Shish Kebabs originate from Turkey. The Turkish phrase means skewer and roast meat. Other countries use different names for them such as the Asian satay, Japanese yakatori and in France they are called brochettes.
I used pork here and marinated it in a Greek marinade. Chicken, lamb or beef can be used as well. The sky is the limit when it comes to the accompanying vegetables. Just about any vegetable that can be grilled will go on a skewer.

You can use washable metal skewers as I have or soak wooden ones in water for 30 minutes that can be thrown away or tossed in the campfire.

Serve on a bed of rice or in a warm pita.

Happy Skewering!

Greek Shish- Kabobs

• 1 pound of boneless pork cubed
  

• 1/4 cup olive oil
• 4 tsp lemon juice
• 1 tsp each oregano, minced garlic, sugar
• salt and pepper

Mix last 8 ingredients together in a bowl and add pork cubes. Toss to coat and marinate in fridge for at least 1hour.
Thread onto skewers alternating with vegetables such as cubed red and green pepper, onions, grape tomatoes and mushrooms.
Grill turning often until pork is no longer pink and vegetables are roasted.

Wine Suggestion: Riesling

Cheers!

Spud Simplicity

A staple on most buffet tables this time of year is potato salad.

More often than not it is the creamy variety which can be very filling and can get boring after a while.
It also is a food safety hazard in warm weather if it is the mayonnaise laden type.
A friend gave me this recipe that she got out of one of Jamie Oliver's cookbooks.
I tweaked it a little to suit my tastes.
The olive oil makes it heart healthy and safe to take along on picnics. The dill and capers give it a tangy unique flavour. You can peel the potatoes if you like. I left the skins on for extra nutritional punch.

I love the fact that this salad tastes delicious hot, cold or at room temperature. I also adore the simplicity of it and how easy it is to put together.

I think you will find this salad a refreshing change and will find yourself making it over and over.

Rustic Tangy Potato Salad

• 8 new potatoes scrubbed or 1/2 a bag of baby potatoes
  
• 1/4 cup lemon juice
• 3 tbsp chopped capers
• 1/2 a bunch of chopped fresh dill
• 1/2 a Vidilia onion diced
• Salt and pepper to taste
• 1/2 cup of olive oil

Boil the potatoes until just tender. Chop into pieces .
Mix all other ingredients in a large bowl.
Add the potatoes and toss well.
Chill for 1 hour or serve warm or room temperature.

Cheers!

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!