Pass to the Left

Lemon Meringue Cups

2012-02-15T10:25:00.000-08:00

My husband loves lemon meringue pie. I do, too, but for the past few years my pie crusts have been dismal. I have no idea what changed since I use the same recipe as I always have. But now, I try to avoid making them. Instead I came up with the idea of making the filling and meringue in a ramekin, without the crust.

I made these for Valentine's Day dinner last night and I'll be using this idea again. On top of the lemon filling I spooned a bit of strawberry sauce to add some red colour.

I used four 4-oz ramekins. The recipe filled them well. I found it quite a lot to eat, and next time, I'd use six 4-oz ramekins and not fill them entirely.

Lemon Meringue Cups

Lemon Filling:
1 cup sugar
1/4 cup cornstarch
1 cup water
2 egg yolks, slightly beaten
2 Tablespoons butter
1/2 cup fresh lemon juice
4 Tablespoons strawberry preserves

Heat oven to 400 degrees F. Mix sugar and cornstarch in medium saucepan. Whisk in the water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Gradually stir in 1/2 to 1/3 of the mixture into the beaten egg yolks, whisking all the while. Return mixture to saucepan, whisk all together and boil and stir one minute. Remove from heat, stir in the lemon juice and butter. Pour into four (or six) 4 oz oven proof ramekins or custard cups. Gently spoon the strawberry preserves on top of the lemon.

Heap meringue (recipe follows) onto filling, taking care to spread meringue right to the edges of the cup. This will prevent it from shrinking or weeping as it cools.

Bake about 10 minutes or until a delicate brown. I found there was quite a lot of meringue and baked them for 15 minutes, watching carefully the last few minutes to ensure they didn't burn.

Meringue:
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1/4 teaspoon vanilla

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 Tablespoon at a time; continue beating until stiff and glossy. Beat in vanilla.

Meringue-Topped Cookies (Morkakor)

2012-02-13T22:02:00.000-08:00

Happy Valentine's Day!

Heart-shaped cookies are a tradition in my family for Valentine's Day. Instead of my mom's usual sugar cookie recipe, this year I used a recipe from my husband's family - Morkakor. His grandfather was Swedish and these were his favourite cookies.

A buttery, crisp, almond-flavoured foundation is spread with meringue that bakes up crisp and can turn chewy if the humidity is high. They are delicious either way. The original recipe calls for the meringue to be sprinkled with chopped almonds. I used sprinkles in honour of Valentine's Day, to provide a little colour.

Morkakor (makes about 4 dozen cookies)

1 cup butter, at room temperature
1/2 cup sugar
2 egg yolks
1/2 teaspoon almond extract
2 cups flour

Cream butter, add the sugar gradually and beat until fluffy. Beat in the egg yolks, one at a time, and then the almond extract. Add the flour. Form dough into a ball, chill if too soft to handle. Roll to 1/8" thickness between two sheets of parchment paper, lightly floured. Cut with a floured cutter. Place on baking sheets. Spread each cookie with meringue (recipe follows) and sprinkle with nuts or candy sprinkles. Bake at 350 degrees F for 10 minutes. The cookies should be firm and the meringue a light brown. Cool on wire racks. Store tightly covered.

Meringue

2 egg whites
12 Tablespoons sugar
4 Tablespoons chopped almonds, or candy sprinkles

Beat the egg whites until soft peaks form. Gradually add the sugar, and beat until the meringue is stiff but not dry. Spread on cookie bases.

Red Onion Soup

2012-01-06T12:07:00.000-08:00

Our traveling children are currently in the Calabrian region of Italy. The other day in the library I came across this book --

Part cookbook, part memoir, the author, Rosetta Costantino chronicles the traditional foods of southern Italy. Tropea, a small village perched on a cliff overlooking the Tyrrhenian Sea is famous for its sweet red onions. Rosetta gave a recipe for a red onion soup that I thought sounded delicious.

And so it is. It's similar to French Onion Soup, but sweeter. Very mellow and rich. The famous red onions of Tropea are not available here, but Rosetta suggested using the red onions we do have. Unlike the French version of onion soup, this one has no crouton on top, just cheese, broiled until brown. I tinkered with the recipe a little, adding in some red wine and using chicken stock in place of water or vegetable stock.

The recipe is simple, but give yourself enough time to make it. The onions need to cook slowly, not browning at all, for at least one hour, then an additional 30 minutes in the stock.

Red Onion Soup

3 pounds sweet Italian red onions, halved and thinly sliced

1/4 cup olive oil

1 Tablespoon kosher salt

1 1/2 quarts (6 cups) chicken stock (or water, or vegetable stock)

1/2 cup red wine

freshly ground black pepper

freshly grated Pecorino cheese

Pour the oil into the bottom of a 6-8 quart pot. Stir in the onions and the salt. Cook over medium low heat, stirring occasionally, until the onions are very soft and sweet, not browned at all. This will take about 60 minutes.

Add the wine and the stock. Bring the mixture to a boil, lower the heat, and simmer gently for about 30 minutes.

Run an immersion blender through the soup, just enough to give it a slight creaminess, but not pureeing it entirely. Or, remove about 1/2 of the soup to a blender and puree it, then return it to the pot. Sprinkle with pepper, add more salt if needed.

Divide the soup among 6 oven-proof bowls. Sprinkle cheese on top of each and run under the broiler for a minute or two until the cheese melts and browns. Watch carefully so as not to burn it.

For a more hearty meal, place a slice of toasted crusty bread in the bottom of the bowl and ladle the soup over it.

Rugelach

2011-12-15T16:11:00.001-08:00

My sister gave me this recipe in 2006 (I know this because it's an email that I printed off). I've made it every year since. It's a favorite with my husband and son, and the girls like them too. They are not large, just 2 bites, but oh, so tasty.

An easy cream cheese pastry is sprinkled with sugar, dried raisins and cranberries and cinnamon, then rolled up, brushed with egg, and sprinkled with sugar. I used gold sanding sugar this year because I found some in my cupboard, but white sugar works just fine.

Rugelach

Pastry:

2 cups flour

1/2 cup icing sugar

1 cup cold butter, cut into cubes

4 oz cold cream cheese, cut into cubes

1 egg, for brushing, whisked to combine yolk and white

sugar for sprinkling

Place flour and icing sugar in a food processor. Mix. Add the butter and cream cheese to the flour mixture and pulse until dough starts to come together. It may take awhile, but be patient, it will turn into a lovely cohesive ball in time. Form into three balls, then flatten each into a disc. Wrap separately in plastic wrap (or parchment paper). Chill until firm, at least 30 minutes. The dough can be made ahead, but let it come to room temperature (cool) for better handling.

Filling:

1/2 cup granulated sugar

2/3 cup dried sweetened cranberries

2/3 cup raisins

1 1/2 teaspoons cinnamon

Chop the raisins and cranberries together, then combine with the sugar and cinnamon in the food processor. Pulse until chopped a little more, and all the fruit is covered with cinnamon sugar.

On a lightly floured counter, roll each disc into a 12 inch (approximate) circle. Sprinkle with one third of the fruit and sugar mixture. Pat gently into dough. Cut into pie shaped wedges, 12-16 per circle. A pizza-cutter works well for this. Roll each wedge, beginning from the wide end. Place, point down, on a parchment covered baking sheet.

Brush with egg, sprinkle with sugar. Bake at 350 degrees for 13-16 minutes, or until golden. These freeze well.

Rugelach

2011-12-15T16:10:00.000-08:00

Rugelach

Pastry:

2 cups flour

1/2 cup icing sugar

1 cup cold butter, cut into cubes

4 oz cold cream cheese, cut into cubes

1 egg, for brushing, whisked to combine yolk and white

sugar for sprinkling

Filling:

1/2 cup granulated sugar

2/3 cup dried sweetened cranberries

2/3 cup raisins

1 1/2 teaspoons cinnamon

Chop the raisins and cranberries together, then combine with the sugar and cinnamon in the food processor. Pulse until chopped a little more, and all the fruit is covered with cinnamon sugar.

Brush with egg, sprinkle with sugar. Bake at 350 degrees for 13-16 minutes, or until golden. These freeze well.

Puffy Omelet with Sauteed Apples

2011-11-26T12:19:00.000-08:00

Light and airy, this concoction is more like a souffle than an omelet. Combined with sauteed apples, a drizzle of maple syrup, and accompanied by toast and tea, it makes a fine Saturday morning breakfast. Sausages or bacon on the side wouldn't come amiss. Best of all, it can be whipped together from eggshell to plate in less than 25 minutes.

Puffy Omelet

4 eggs, separated

1/4 cup water

1/4 tsp salt

few grinds of freshly ground black pepper

1 Tablespoon butter

In mixing bowl, beat egg whites with the water and salt until stiff peaks form. In another bowl, beat the egg yolks and pepper until thick and lemon coloured. Fold into the egg whites.

Heat oven to 325 degrees. In a 10 inch skillet with an ovenproof handle, melt the butter over medium heat. Pour the omelet mixture into the skillet. Reduce heat to medium low, letting the omelet cook, without disturbing it, until puffy, about 5 minutes. Don't let the bottom burn.

Place in oven to finish cooking, 12 to 15 minutes. While the omelet bakes, prepare the apples.

Sauteed Apples

1-2 apples, quartered and cored (I like to leave the peel on, but that's up to you)

1 Tablespoon butter

2 Tablespoons brown sugar

2 Tablespoons water

2 Tablespoons maple syrup

Heat the butter in a skillet over medium heat. Add the apples and stir gently until they begin to slightly soften. Add the brown sugar, stir until all the apples are coated. Add the water and maple syrup. Let the mixture simmer gently until the apples are tender but still hold together.

To serve, slide the omelet onto a plate, score across the middle, spoon the apples on one side and flip the other side over top. Serve with a drizzle of maple syrup.

Pear Cranberry Crisp

2011-11-22T08:57:00.000-08:00

Warm, spicy, tart, sweet - this crisp has it all. I like a high topping to fruit ratio in my dessert and baking this in a shallow dish allowed for a good balance of crisp, sweet earthy crumbiness and soft, juicy fruitiness. What makes it special is the addition of candied ginger to the crumb mixture.

This is a riff on the standard Betty Crocker apple crisp recipe that I've used for years. I don't think Betty would mind the liberties I've taken.

Pear Cranberry Crisp

2 - 4 large ripe pears, quartered, then cored and cubed (I left the peels on)

1/3 cup fresh cranberries (frozen are fine)

Place the fruit in a shallow baking dish, 8 x 8 inches, or equivalent. I should mention that in the above photo, I used only 2 pears because that's what I had, and because of the aforementioned desire for a high crumb to fruit ratio. Preheat the oven to 350 degrees.

Topping:

2/3 cup brown sugar (packed)

1/4 cup all-purpose flour

1/4 cup whole wheat flour

1/2 cup oats

1-2 Tablespoons finely chopped candied ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg (if you use pre-ground nutmeg, increase to 3/4 tsp)

1/3 cup butter, softened

Mix all of the above in a medium bowl, using your fingers to achieve a crumbly mixture. Sprinkle over the fruit. Bake 30 - 35 minutes until the pears are tender and the topping a rich golden brown. Serve warm.

Try it with some softly whipped cream, lightly sweetened, with a touch of vanilla. I didn't, and the dessert was wonderful, but I can imagine it would only be improved with the cream.

Apple Pastry Squares

2011-10-27T11:03:00.000-07:00

In the 1970s, Better Homes and Gardens published a series of cookbooks. In hardcover, the book titles included "Salads," "Cooking for Two," "Meals on a Budget," and "Homemade Cookies." My mother and my aunt had a lot of those books and I loved looking through them. When I married, I collected a few of my own, which I still have, including the last one listed, from which this recipe is taken.

I noted that I first made the recipe on April 9, 1980, and put a star beside it. I'd give it the same rating today, especially with the changes I've made. The pastry is flaky and crisp, the apple filling not too sweet, and the drizzled icing adds the last layer of flavor. Perfect with a cup of tea or coffee for dessert. Some like it with ice cream, I prefer it plain.

Regarding what kind of apples to use - I tend to use whatever is in the fridge. Granny Smiths are good and tart. Today I used a couple of small apples scavenged from an abandoned tree, plus some organic Honey Crisp apples from the store.

Apple Pastry Squares

For the pastry:
2 1/2 cups all-purpose flour
1 cup butter, at room temperature
1/2 tsp salt
1 egg, separated
about 2/3 cup milk

In a food processor, combine the salt and flour. Cut the butter into chunks, place on top of the flour and pulse until fine crumbs form. Place the egg yolk in a measuring cup and add milk to make 3/4 cup. Whisk slightly, pour over the flour/butter mixture and pulse just until the dough comes together. Wrap in waxed paper and chill about 10 minutes.

Filling:
1 cup granola (or Corn Flakes)
4 medium apples, peeled, cored and sliced
2/3 cup granulated sugar
1 tsp ground cinnamon

Divide dough in half. Cut a sheet of parchment paper that will fit into a 15.5 x 10.5 x 1 inch baking sheet with some overlap. On the paper, roll one half of the dough into a rectangle, about 15 x 10 inches. The dough is quite soft and fragile, but mends easily. Add flour to the surface as needed to prevent sticking. Lift the parchment paper and dough and place into the baking pan.

Sprinkle the granola over the pastry in the pan, leaving about 1/2 inch free around the edges. Top with the apple slices. Combine the sugar and cinnamon and sprinkle over the apples.

Roll the remaining pastry and place over the apples. Seal the edges. Cut small slits in the top of the pastry. Beat the egg white until frothy, brush over the pastry top. Bake at 375 degrees for 50 minutes. The pastry will be golden brown and the apples tender.

Glaze:
1 cup icing (powdered) sugar
3-4 teaspoons milk
1/2 teaspoon vanilla extract

While the pastry is still warm, drizzle the glaze over top.

Eggplant and Kale Bake

2011-10-14T14:41:00.000-07:00

Wow, I've been away from this blog for quite awhile. It's not that I haven't been cooking!

This recipe is a little of this and a little of that, making it up as I went along. But the result was really good - a meatless entrée that filled our tummies with satisfying goodness. Rich tomato sauce, eggplant slices with a bit of kale from the garden and cheese in between, topped with a little more cheese - who needs meat?

There are a few steps to this recipe, especially if you make your own tomato sauce, which I did. I won't give you a recipe for that, I'm sure everyone has their favorite. It should be a nice thick chunky sauce, whether you buy it in a jar or cook it up yourself and fill the kitchen with delectable fragrance. But the recipe can be made ahead, and even frozen for future baking.

Eggplant and Kale Bake

1 large eggplant, washed, sliced crosswise in 1/2 inch slices

olive oil

salt, pepper

2 cups of washed, coarsely chopped kale (Spinach or Swiss chard would also work)

2-3 cups of thick tomato sauce

1 cup fresh cheese (ricotta) I used a fresh cheese from Little Qualicum Cheeseworks, just down the road)

1 egg

1/2 cup freshly grated Parmesan cheese

1 tsp dried oregano

1 tsp dried basil

1 cup grated Monterey Jack cheese (or Fontina)

Brush both sides of the eggplant slices with olive oil. Place them in a single layer on an oiled baking sheet. Sprinkle with salt and pepper. Bake at 400 degrees until tender, turning them over once. This will take 20-30 minutes in total.

Bring a pot of salted water to a boil. Drop in the kale and simmer for 10-15 minutes until tender. Drain well. Cool. Press out any remaining water.

Combine the fresh cheese, kale, egg, Parmesan cheese, oregano and basil until well mixed.

In an 8 inch square baking pan, spread 1/2 cup tomato sauce. Place slices of eggplant over to cover. Top with 1/2 of the kale cheese mixture. Spoon 1/2 - 3/4 cup of the tomato sauce over. Repeat layers. Top with a final layer of eggplant slices and the remaining tomato sauce. Sprinkle with the grated Monterey Jack cheese.

Bake at 350 degrees for 30 minutes or until bubbly and hot throughout.

Makes four generous servings.

Squash and Green Beans

2011-08-25T21:13:00.000-07:00

Faced with an abundance of crookneck squash, I came up with this recipe that includes a few green beans, red onion, and a balsamic vinegar and fresh basil finish. It's mellow and goes with almost anything.

Squash and Green Beans

1 medium crookneck squash, seeded and cut into bite-sized pieces

1-2 cups green beans, tipped and cut into 1-inch lengths

1/4 of a large red onion

1 Tablespoon olive oil

1/2 cup chicken broth (or water)

1-2 Tablespoons balsamic vinegar

1/4 cup sliced fresh basil leaves

salt and pepper to taste

Heat the olive oil in a skillet and sauté the onions for about 1 minute. Add the squash and green beans. Continue sautéeing for 1-2 minutes. Add the chicken broth, cover and simmer 5-10 minutes or until tender crisp. Uncover the skillet and let the mixture simmer until almost all of the liquid is gone. Add the balsamic vinegar, season to taste. Just before serving, sprinkle with fresh basil.

Blueberry Clafoutis

2011-08-25T21:06:00.000-07:00

In the past I've made cherry clafoutis, and peach clafoutis. Tonight I thought a blueberry clafoutis sounded good. And it was. I used basically the same recipe as for the cherry clafoutis, with slight alterations.

Blueberry Clafoutis

2 cups washed blueberries

1/4 cup sugar

2 eggs, separated

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

2 Tablespoons all-purpose flour

1 teaspoon lemon zest

1/3 cup cream

pinch of salt

cinnamon sugar to sprinkle on top

Preheat the oven to 350 degrees. Lightly butter a 9 or 10 inch round baking dish. Place the blueberries in the bottom of the dish.

Beat together the egg yolks and sugar until creamy and light-coloured. Beat in the flour, vanilla, lemon zest, cinnamon and cream. Beat the egg whites with a pinch of salt until they form soft peaks. Gently fold the whites into the yolk mixture.

Pour the batter over the blueberries. It will be thin. Bake for 20 minutes or until golden brown. Sprinkle cinnamon sugar, or icing sugar over top. Serve warm.

Avocado Strawberry Salad

2011-07-08T12:31:00.000-07:00

Fresh strawberries are one of summer's joys. Inspired by my daughter, I came up with this salad. Her version has lime juice and cilantro, which would be equally delicious, but I had no limes in the house, and the man I love and cook for detests cilantro.

Avocado Strawberry Salad

fresh strawberries, washed, hulled and sliced if large

avocado, peeled, pitted and cut into chunks

candied ginger, finely chopped ( I used 2 teaspoons of this to one avocado)

freshly chopped parsley

Combine all and gently toss with raspberry vinaigrette. (Mine has a hint of mustard in it.) Serve over lettuce, or on its own. Simple, and oh, so delicious.

Linking to Foodie Friday at Designs by Gollum

Roasted Cauliflower with Raisins and Capers

2011-06-02T20:30:00.000-07:00

I found this recipe in the French Women Don't Get Fat Cookbook about 2 weeks ago and have made it twice already. Mellow cauliflower, a little sweet, a little salt and a bit of crunch add up to something that tickles the taste buds in a very satisfying way. It's good hot or at room temperature. I've altered the recipe slightly, cutting down on the olive oil, and substituting sunflower seeds for the pine nuts.

1/3 cup raisins

2 Tablespoons red wine vinegar

1 large head cauliflower, trimmed and cut into small florets

3 Tablespoons olive oil

salt and freshly ground black pepper

1 Tablespoon capers, drained and slightly chopped (or leave whole)

3 Tablespoons roasted, unsalted sunflower seeds (or pine nuts)

1 Tablespoon finely chopped parsley

Preheat the oven to 400 degrees.

Combine the raisins and vinegar in a small bowl and allow the raisins to plump for about 30 minutes.

Place the cauliflower florets on a baking sheet and drizzle with about 2 Tablespoons of the olive oil. Season to taste and roast in the oven for 25 minutes, turning occasionally. It may not take this long - watch for browning.

In a medium bowl, combine the raisins, along with the vinegar, capers, sunflower seeds and remaining olive oil. Season lightly.

Remove the baking sheet from the oven and pour the raisin-caper mixture over the cauliflower, tossing gently. Return the baking sheet to the oven and continue roasting for an additional 15 minutes or until the cauliflower is tender and caramelized. Remove from the oven, place in a bowl and sprinkle with parsley.

Nut Crusted Little Qualicum Brie Cheese Salad

2011-05-30T14:35:00.000-07:00

I've made this salad quite often for a number of years and don't even know where the inspiration for it came from. It's simple and tastes so good, the creamy cheese melting against the crunchy nuts with a slight buttery taste offset by the crisp greens. Really, there's little to improve on.

As far as a recipe goes, it's very loose:

Set out three small bowls. In one place a couple of tablespoons of flour, in another one beaten egg, and in the third, some chopped nuts. These could be almonds (as above), pecans or walnuts. Hazelnuts might be good, too.

Cut the Brie cheese into wedges, not too thick. The last time I served this I used thicker wedges and I think I prefer the thinner ones - the ratio of crust to cheese is better.

Coat the wedges with flour, then egg, then nuts. I use one hand for the flour, the other for the eggs and nuts. It's a little messy, but the end result is well worth the effort. Place the wedges on a plate and chill them, if you like, up to 4 or 5 hours. They can also be cooked immediately, but it's nice to do this ahead.

Melt a little butter in a small skillet and when it's hot, almost browning, add the cheese wedges. Quickly sauté them on each side. They should sizzle a little and the cheese will begin to ooze. Place them on a plate of greens that has been drizzled with your choice of salad dressing - raspberry vinaigrette is good. And, if it's berry season, add some raspberries, blueberries, or strawberries to the salad. But really, this salad is all about the cheese.

Strawberry Squares

2011-05-28T04:24:00.000-07:00

I try new recipes all the time. Some I make more than once, like this one. Dorothy gave me this recipe about 30 years ago. She's the wife of the physician who delivered our eldest daughter in a small jungle hospital in South America. I remember first eating this - it was so deliciously cool and frosty - perfect for a hot and humid climate.

I've made this recipe more times than I can count. I like having it in the freezer during the summer - to me, it's better than ice cream!

Strawberry Squares

1 1/4 cups all-purpose flour

1/2 cup butter

1/3 cup sugar

1/2 cup walnuts or pecans (optional)

Crumble the above ingredients all together, using your hands or a food processor. Place in a 9 x 13 inch glass pan. I just put all the ingredients in the pan and mix it there. Bake at 350 degrees for 20 minutes, stirring once or twice. Let cool completely. Take out about 1/3 of the crumbs to use for a topping, and ensure that the remaining crumbs are scattered evenly over the pan bottom. Set aside while you make the filling.

2 egg whites

1/2 cup sugar

1 1/2 cups partially frozen strawberries (or raspberries)

2 teaspoons lemon juice

1 cup whipping cream

In a large mixing bowl, place the egg whites, sugar, strawberries (with any juice) and lemon juice. Beat at high speed for 10 minutes. You will have a bowl full of lovely strawberry meringue. This can splatter so take precautions.

Whip the cream in a separate bowl until stiff. Fold cream into the strawberry mixture. Turn into glass pan, on top of crumbs. Smooth the top, sprinkle on reserved crumbs. Freeze for at least 6 hours. Cut into squares to serve.

Mexican Chopped Salad

2011-05-20T10:30:00.000-07:00

Now that summer is coming - and we ate outside for the first time this year - I'm looking for more salad recipes. This recipe is one of my favorites - lots of vegetables, lots of flavor. And if someone doesn't like tomatoes, they are easy enough to ignore. The dressing is citrusy and just barely sweet - a perfect balance. I've slightly adapted the recipe from one found in Fine Cooking magazine.

Mexican Chopped Salad

Dressing:
1 small clove garlic
kosher salt
3 T fresh lime juice
3 T fresh orange juice
2 tsp finely chopped shallot
1 T honey
1/2 tsp ground cumin
1/4 cup olive oil
freshly ground black pepper

Mince and mash the garlic with 1/4 tsp salt to a paste. Whisk garlic paste with orange and lime juices, shallot, honey and ground cumin. Slowly whisk in the oil. Season to taste with pepper and a bit more salt, if needed. Set aside.

Vegetables:
corn (I used frozen and thawed)
black beans (rinsed, if using canned, and drained)
tomatoes, cored and chopped
sweet red pepper, diced (or use roasted red peppers)
avocado, diced

chopped cilantro or parsley

On a platter, arrange mounds of corn (I use frozen and thawed), black beans (rinsed and drained), chopped tomatoes, diced red bell pepper (I sometimes do these roasted), and diced avocado. Drizzle with the dressing and sprinkle with chopped cilantro, or chopped parsley if cilantro isn't in your list of things to enjoy. (like some of my family members)

Mixing a finely chopped jalapeno pepper with the black beans would kick up the flavor a little. But if you serve this with already spicy foods, the salad is a cool contrast.

Almond Apricot Bars

2011-04-10T16:59:00.000-07:00

There's always a little sweet in our house. This one is buttery, not too sweet, with a jammy centre that tastes of summer. It can be glazed with some icing sugar and milk, but I prefer it plain. That crumbly topping - my favorite.

I found a recipe several years ago on the Land o' Lakes site, called Almond Strawberry Bars. I've adapted it considerably and am pleased with the results.

1 1/4 cups flour (All-purpose flour is fine, but I like a combination, about 1/2 cup whole wheat flour and 3/4 cup white, all-purpose flour)
1/2 cup butter, at room temperature
1/4 cup brown sugar, not too firmly packed

3/4 cup apricot jam (or any flavor of jam - thus, the name is flexible)

2 Tablespoons butter (in addition to the 1/2 cup)
2 Tablespoons brown sugar (in addition to the 1/4 cup)
1/2 teaspoon almond extract
1/2 cup sliced almonds

Heat oven to 350 degrees.

In mixer or food processor, combine the flour, and first amount of butter and brown sugar. Pulse until crumbly, but will cling together when pressed.

Remove 2/3 cup of the mixture and press the remainder into the bottom of a 9 inch square glass pan. Bake for 15 to 20 minutes or until the edges are lightly browned.

While hot, spread the jam over top.

Combine the reserved crust mixture with the additional butter and brown sugar, the almond extract and the sliced almonds. Sprinkle over top of jam.

Return to oven and continue baking for 20 to 25 minutes or until the edges are lightly browned. Cool completely, then cut into small squares to serve.

I realized while typing this that I neglected to add the almonds to the crumb mixture. So they don't show in the picture. Sigh. Everything's better with almonds.

Crunchy Granola

2011-04-10T16:48:00.000-07:00

My husband's go-to breakfast is a bowl of granola topped with a few blackberries. We pick them in late summer and freeze bags of them for winter. Sometimes he thaws them out a little in the microwave, most often he eats them frozen. They thaw quickly when milk is poured on them.

Granola is something I've always made. I've gone through several recipes, this is the latest rendition. It's simple, has minimal ingredients, but the add-ins are limited only by your taste.

Crunchy Granola

9 cups whole oats (I use wild oats when I can find them) (rolled oats work as well - they just don't have the same "chew" factor)
2/3 to 3/4 cup honey or maple syrup
2/3 cup melted butter, or a combination of butter/margarine and canola oil (I use a combination - using about half butter gives a wonderful taste and contributes to the crunch factor)
1 cup sliced almonds
1 1/2 teaspoons ground cinnamon

Preheat the oven to 350 degrees.

Stir together the oats, nuts and cinnamon in a large, ungreased baking pan. I use a 10 x 15 Pyrex baking dish. A rimmed baking sheet would work as well.

Melt the butter, add the honey and oil, and heat until liquid. Pour over the oats and stir to combine thoroughly.

Bake at 350 degrees 40 minutes, stirring every 10 minutes. When cool, add in extras, if desired.

Serve with milk or yogurt, or applesauce. Top with berries

Add-ins:
coconut, dried cranberries, raisins, dates, apricots, sunflower or pumpkin seeds

Crousillants (Cheese Crackers)

2011-02-16T10:31:00.000-08:00

As guests arrive for dinner, I like to serve a few nibbles to begin an evening of conviviality. A dish of olives and a plate of these crisp cheese crackers is easy and appeals to almost anyone.

This recipe is taken from the Williams Sonoma Paris book, given to me by Tim who brought it home from San Francisco business trip. The dough can be made ahead and frozen, then baked early in the day. They are addictive little things - consider yourself forewarned.

2 cups shredded Comté or Gruyère cheese
1/2 cup grated Parmesan cheese
6 Tablespoons butter
1 cup all-purpose flour
pinch of cayenne pepper
2-3 Tablespoons chopped fresh chives
coarse sea salt

In a food processor, combine the Comté, Parmesan, butter, flour and cayenne. Process until combined and crumbly, 40-60 seconds.

Transfer the mixture to a cool surface and pat into a log about 2 inches in diameter. You don't have to be particularly gentle with this dough. Wrap it in plastic wrap and chill for at least one hour. Or freeze for longer storage.

Preheat the oven to 350 degrees. Unwrap dough and slice into rounds about 1/4 inch thick. Arrange on parchment paper lined baking sheets, about 1 inch apart. Sprinkle with the chives, then about 1 teaspoon sea salt.

Bake the crackers until they are a light, golden brown, 10 -15 minutes, taking care to not let them get too dark. If the edges brown too much the crackers will taste bitter.

Remove from the oven and serve to your delighted guests.

Eggplant Mushroom Stacks

2011-01-09T16:47:00.000-08:00

Eggplant is one vegetable I never tasted until well into adulthood. But since discovering it I appreciate its versatility. And fortunately my family has adventurous taste buds and will try just about anything.

These are easy to put together, add character to a plate, and have a mellow, warm taste that fit today's snowy weather. I think the parsley, or another fresh herb, is indispensable to the dish, adding a fresh element to the mellow flavors. My husband might disagree a little, but he doesn't complain.

Eggplant Mushroom Stacks

1 medium eggplant, washed, ends trimmed, and cut into 1/2-3/4 inch slices
olive oil
salt and pepper
1-1/2 cups thickly sliced mushrooms
2 Tablespoons butter
2 green onions, sliced
2 Tablespoons white wine or chicken broth
1 teaspoon Dijon mustard
1/4 cup freshly grated Parmesan cheese
2 Tablespoons chopped parsley

Preheat oven to 400 degrees. Brush olive oil on both sides of the eggplant slices. Place them on a rimmed baking sheet in a single layer. Sprinkle the tops with salt and pepper. Bake eggplant for 10 - 15 minutes on one side, then flip over and continue baking another 10 - 15 minutes until very tender.

While the eggplant bakes, melt the butter and 2 Tablespoons olive oil in a skillet. Heat to medium high and add the mushrooms. Let them cook without stirring for 1-2 minutes so that they brown a bit. Add the green onions, stir and continue sautéing until the mushrooms have released their liquid.

Push the mushrooms to one side of the pan and add the white wine or chicken broth and mustard. Whisk vigorously, combining the wine and mustard, scraping up any bits from the bottom of the skillet. Then stir the mushrooms into the liquid and cook over high heat until most of the liquid is evaporated.

When the eggplant is baked, pile the mushrooms onto each slice. Sprinkle with Parmesan cheese and return to the oven for about 5 minutes. Place on a serving platter and toss parsley over.

Thyme Pork Chops with Mustard Sauce

2011-01-05T09:33:00.000-08:00

After Christmas feasting followed by New Year's feasting yesterday felt like a good day to have something homey for dinner. These pork chops were tender and moist and tasted so good with the bok choy. Thyme is my favorite winter herb. I think it has a warm earthy flavor that suits rainy, windy weather.

This is a fast recipe - easily done in less than 30 minutes. I served it alongside roasted sweet potato wedges and garlicky green beans with tomatoes. Lots of vegetables - just what I love.

I cooked this recipe in one pan, keeping the greens hot until the chops were done. Two frying pans could also be used, but then you have two pans to wash.

Thyme Pork Chops with Mustard Sauce

3 thick boneless pork chops
dried thyme, salt and pepper
2-3 Tablespoons olive oil
1/2 medium onion, slivered
3 baby bok choy, sliced
1/4 cup white wine
1/2 cup chicken stock
1 Tablespoon Dijon mustard (peppercorn would be delicious)
2 Tablespoons cream (optional)

Heat 1 Tablespoon olive oil in skillet. Add slivered onions and sauté until tender crisp. Add the sliced bok choy and continue sautéing until onions are tender and bok choy is tender crisp - between 5 and 10 minutes. Remove the vegetables to a serving platter and keep warm.

Add 1-2 Tablespoons olive oil to skillet. Heat to medium. Sprinkle both sides of pork chops with dried thyme, salt and pepper. Place in skillet, cook until done, turning once, about 10 minutes. Place chops on top of onions and bok choy. Keep warm.

Deglaze the skillet with white wine, stirring up all the caramelized bits from the bottom of the pan. Whisk in the mustard and add the chicken broth. Reduce the liquid by about one half. Whisk in cream, if desired. Pour sauce over chops.

Bûche de Noël

2010-12-20T21:57:00.000-08:00

I found this recipe many years ago - in the early 1990s I believe, in a Good Housekeeping magazine. It's become a tradition around here - usually for Christmas Eve. This year, since we'll be celebrating with our family on Boxing Day, the 26th of December, I'll serve it then.

It freezes very well and is not at all difficult to make. The icing is a cooked one, made with flour, sugar and butter, and not overly sweet - a good thing around this time of year.

Bûche de Noël

1/3 cup flour

1/4 cup unsweetened cocoa powder

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

5 eggs, separated

1/4 teaspoon cream of tartar

1/2 cup sugar

2 Tablespoons butter, melted

Preheat oven to 375 degrees. Grease a 15 1/2 x 10 1/2 inch jelly roll pan. Line it with waxed paper and lightly grease the paper. Dust with a little extra cocoa powder.

Combine the flour, cocoa powder and spices. Sift together.

Beat the egg whites and cream of tartar until stiff peaks form. Set aside.

In large mixing bowl, beat the egg yolks with the 1/2 cup sugar until thick and lemon coloured. Fold the whites into the yolks. Fold in the flour mixture, and lastly, the melted butter. Spread in prepared jelly roll pan.

Bake 10 minutes. Turn out onto a tea towel that has been dusted with icing sugar. Peel off the waxed paper. Roll the hot cake up with the tea towel. Cool.

Prepare the Brandied Butter Cream.

Brandied Butter Cream

1 cup sugar

1/2 cup flour

1 cup milk

1 square semisweet chocolate

1 square unsweetened chocolate

1 cup butter

2 Tablespoons brandy

1 teaspoon vanilla

Stir together the sugar and flour. Whisk in the milk. Cook over low heat until thickened and bubbly, whisking constantly. (I do this in the microwave to prevent burning.) Cool completely. Melt the chocolate and set aside.

In large mixing bowl beat the butter until fluffy. Gradually beat in the flour mixture. Add the brandy and vanilla. Beat until light and fluffy. Spoon 1/2 of the mixture into a separate bowl. Use it to fill the cake roll. To the other 1/2 of icing, add the melted chocolate. Use it to ice the cake roll.

To fill and ice: Unroll the cooled cake. Spread the white icing over the cake surface. Reroll. Cut off one end of the cake roll at an angle and place it against the remaining roll to resemble a tree branch. Cover the cake roll with the chocolate icing, leaving the ends uncovered. To create the bark effect, draw a fork through the icing.

Decorate with holly. Slice to serve. It can be frozen, then well wrapped until needed.

Buche De Noel

Toasted Almond Chip Balls

2010-12-05T17:32:00.000-08:00

My husband is one of the fortunate ones who hasn't gained a pound in over 30 years. And I do feed him well. But he has cookies everyday, so I bake year round. At Christmas I bring out special recipes, like this one. It's called Toasted Almond Chip Balls, but we call it Mary's grandmother's cookies because a friend of ours gave it to us and said it was from her grandmother. Whatever the name, they are delicious. And easy. And they keep well in the freezer.

They have a shortbread-ish texture and melt in your mouth. Toasting the almonds brings out their flavor. Two or three of these are delectable with a cup of tea.

Toasted Almond Chip Balls

2 cups flour

1 cup chocolate chips, chopped (or use mini chocolate chips)

1 cup chopped toasted almonds (toast for 8-10 minutes at 350 - then cool)

1 cup butter, room temperature

1/4 cup white sugar

2 Tablespoons brown sugar

1 Tablespoon vanilla extract

2 teaspoons almond extract

Combine all ingredients in a bowl and knead well. Use two hands. It's lovely and therapeutic, and would work well with children, too.

Form into 1 inch balls. Place on parchment lined baking sheet. Bake at 350 degrees for 15 minutes or until lightly golden. Roll immediately in sifted icing sugar, then place on a rack (or brown paper) to cool.

Crostini 1 and 2, Avocado Salsa in Endive Leaves

2010-11-23T11:30:00.000-08:00

This is the time of year when I like to have easy snack foods available for company and for cozy movie nights. I'm an appetizer fan - the perfect meal for me is a collection of tasty bits on my plate. But I like them to be made from real food, not packaged things full of preservatives and chemicals.

I made these for the baby shower a few weeks ago and everyone seemed to like them. They hardly need recipes, but here's an explanation.

Crostini 1

Slice a baguette and brush each side with olive oil, then toast each side in the oven for a few minutes under the broiler until golden. Watch carefully - I've burned my fair share of these. Then spread some pesto on the bread and top with 1-2 teaspoons of fresh goat cheese, then a few shavings of rosemary ham (or whatever ham you like, prosciutto is good, too). Just before serving, bake for a few minutes to soften the cheese - 5 or 10 minutes at most, at 350 degrees.

Crostini 2

Prepare baguette slices as above, then top with tapenade. Make your own or buy it from a delicatessen.

Serve as is, or top with a bit of freshly grated parmesan cheese and run under the broiler.

There were crostini leftover from the shower and I decided to try freezing them. It worked better than I'd hoped. Just freeze them in a single layer then seal them well. To reheat, place on a baking sheet and bake for 10 minutes or until thawed and heated through.

Avocado Salsa in Endive

Low-carb, dairy and gluten free, healthy, fresh. It's like eating a bit of salad in your hand.

Dice an avocado (or two), a tomato (or three), some red onion (finely dice), a jalapeno pepper if you're feeling adventurous. Mix it all together with salt and pepper to taste, add the juice of one lemon and pile into endive leaves.

Enjoy! and for my American readers and friends - have a wonderful Thanksgiving!

Kale with Garlic and Blue Cheese

2010-11-02T21:58:00.000-07:00

It's fully dark by the time we dinner these days which makes it difficult to take daylight pictures. I had all the lights on in the kitchen, along with the range hood light. Still, this photo is a wee bit blurry. I guess I'll have to resort to taking photos with a flash - there's never enough leftovers to take photos the next day in natural light.

Kale is one of those pretty vegetables, all curly and deep green. It's surprisingly versatile, but we like it best simply sautéed, with seasonings and a bit of cheese, then baked for a few minutes. It makes a nice accompaniment to almost any dish - tonight it was bacon wrapped chicken with a balsamic marmalade glaze. That recipe needs more tweaking before putting it on the blog. So for now, it's just the kale.

Kale with Garlic and Blue Cheese

1 bunch kale, washed, stems removed and coarsely chopped

1 Tablespoon olive oil

3 cloves garlic, minced

1/4 cup crumbled blue cheese

salt and pepper to taste

Heat the olive oil in a frying pan over medium high heat. Add the kale and toss until it wilts down. Reduce the heat if you find the kale sticking to the bottom of the pan. Sauté for 3-5 minutes or until almost tender and still bright green. Add the garlic and continue sautéing for another 3-5 minutes. The kale should be tender but still chewy. Salt and pepper to taste, remembering that the cheese will add additional salt.

Spoon the kale into a shallow gratin casserole. Sprinkle with the blue cheese and bake at 400 degrees for 5 - 10 minutes. The cheese should be melted and slightly browning.

This can be prepared ahead and kept in the fridge before baking.

serves 2-3

Chanterelle Mushrooms with Cream

2010-10-26T19:20:00.000-07:00

It's chanterelle mushroom season here on Vancouver Island. Cars and trucks parked alongside the highway in uninhabited locations usually mean that someone has entered the forest to find their secret location for mushrooms. These secrets are closely guarded. Mushroom picking can be a lucrative business.

I came by these chanterelles in a serendipitous encounter at the grocery store. You can read that story here. They were delicious, a bit of apricot flavor with a hint of pepper and meaty mushroomness.

This is hardly a recipe - just a suggestion, but here goes.

Chanterelle mushrooms - I used the amount pictured above. Cleaning them took some time. I wiped them with a damp paper towel and picked all the pine needles and forest debris from them. Don't soak them in water unless very dirty, and then only briefly and just before cooking.

Heat 2 Tablespoons butter and 1 T olive oil in a frying pan until melted and hot, but not brown. Add the sliced mushrooms. Stir briefly, then let them cook over high heat. They will release a lot of liquid. Keep cooking them until the liquid is mostly evaporated. They will have shrunk considerably.

When the liquid is gone, pour in about 1/4 cup cream, and 2 cloves of garlic, minced. Stir and boil for 1-2 minutes until the cream thickens slightly. Just before serving, add a handful of chopped parsley and a squeeze of lemon juice.

Mmmmn. I served them over salmon fillet and they were delicious!

Double-Baked Zucchini Soufflés

2010-10-24T18:16:00.000-07:00

I'm feeling a little under the weather today - achy, a bit of a sore throat, and a stuffy nose. Not bad enough to make me want to lie around all day, just a bit frail and wanting to be pampered. Souffles are good comfort food, with their light fluffy interiors and cheesy goodness, just perfect for making me feel better mentally, if not physically.

This recipe is based on one from Laura Calder's French Food at Home. I think Laura Calder is my favourite cooking show host. She sashays around the kitchen in her pretty dresses and makes everything she cooks look simultaneously simple and marvelous.

A double-baked soufflé is a way to salvage a soufflé that may have fallen. But even if it rises perfectly high and golden the way these did today, a little extra cream and cheese makes them even more wonderful.

Double-baked Zucchini Soufflés

1 cup milk
1 bay leaf
3 Tablespoons butter
5 Tablespoons all-purpose flour
3 eggs, separated
1 cup pureed cooked zucchini (you could use leftovers, but I simmered one in a little water with two cloves of garlic, peeled, then drained the water off and mashed the zucchini - it wasn't perfectly smooth)
1 cup grated Havarti cheese
salt and pepper

1/4 cup heavy cream
1/3 cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees F. Butter 6 - 3/4 cup ramekins and dust with flour. Bring the milk to a simmer with the bay leaf. Let sit to infuse for 10 minutes or so.

Melt the butter in a saucepan, whisk in the flour and cook, while whisking for 1 minute. Remove the bay leaf from the milk and add the milk to the mixture, whisking until smooth over medium heat until it's thick. It won't take long because of the heated milk.

Whisk the egg yolks together and add a bit of the flour-milk mixture to it, then pour the two mixtures together and whisk until smooth. Add the zucchini and cheese and stir together. Season with salt and pepper. You'll want it quite highly seasoned.

Beat the egg whites until stiff. Fold them into the vegetable mixture. Fill the ramekins. Set in a baking dish and carefully pour around boiling water to come 2/3 up the sides. Bake until puffed up and golden brown on top. The center will still be slightly soft. It should take about 15 - 20 minutes.

Remove the soufflés from the water. Let cool for a few minutes. They will fall slightly. Gently remove them from the ramekins and place, golden side up, in a baking dish. Pour the cream gently around the soufflés, then sprinkle with Parmesan cheese.

This can be done ahead and when ready to serve, place in a hot oven (400 F) until the cream is bubbly and the soufflés are hot.

Rosemary Roasted Butternut Squash

2010-10-17T22:13:00.000-07:00

Of all the wonderful squashes in season just now, I think that butternut is my favourite. I only discovered it a few years ago. Why do I prefer it over other types of squash? Let me count the ways....

* the ratio of squash to seeds is very high

* the skin peels easily

*it has a firmer flesh than acorn squash

Butternut squash, like other squashes, makes wonderful soup, is great on salads, plain roasted, can take a hit of sweetness but is equally delicious paired with a savory flavoring. Today's was fresh rosemary.

So simple: Trim the ends off a butternut squash so it sits flat on the cutting board. Slice the peel off with a sharp knife from top to bottom (cutting the squash in half helps when maneuvering the knife over the bumps and curves.)

Remove the seeds (using a melon baller works well.) Cut the squash into 3/4 inch cubes. Spread on a rimmed baking sheet. Drizzle with olive oil. Sprinkle with coarse kosher salt and a Tablespoon of chopped fresh rosemary.

Roast at 420 degrees for about 45 minutes or until tender and beginning to caramelize around the edges. Stir once or twice during cooking.

Enjoy!

Apple Cake

2010-10-14T09:14:00.000-07:00

During the summer months I avoid buying apples in favor of all the wonderful soft fruits available. But come fall, it's apple season! This cake is best eaten warm. I like it alone, the apple taste unadulterated. Others like a bit of whipped cream or a scoop of vanilla ice cream with it. A puddle of crème anglaise wouldn't come amiss either.

One of the best things about this apple cake is how easily it comes together. The apples are not peeled, just thinly sliced. And there are a lot of them in the recipe so the apple-ness is pronounced. Mmm, perfect for autumn.

Apple Cake

4 cups diced unpeeled apples (I cut them into 8ths, then thinly slice them)
1 3/4 cups sugar
1/2 cup vegetable oil
1 cup nuts (walnuts are great, but any nut will do. Or none, as is the case in my household)
2 eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda

Stir together the apples, sugar, oil and nuts. Lightly beat the eggs and combine with the vanilla. Add to the apple mixture. Stir together the dry ingredients, then add them to the apple mixture and stir to combine. There will be a lot of apples and little batter.
Scrape into a 9 x 13 baking pan. Bake at 350 degrees for 35 minutes, then lower the temperature to 300 degrees and bake for an additional 15 minutes.

Twice-baked Sweet Potatoes, Brown Rice Pilaf

2010-09-30T20:45:00.000-07:00

I've had some fun cooking challenges lately. For Myrna, a blogging friend whom I invited to dinner last week I planned a gluten, corn, soy and dairy free meal. It was easier than I thought. Potato splats, chicken with olives, capers and oranges, salad and a vegetable that I can't remember just now. For dessert, a coconut milk crème caramel.

On Monday, friends from Victoria came for dinner. One of them is on a 21-day cleanse, which consisted basically of gluten-free vegan. She didn't make a big deal of it, and would have eaten whatever I'd cooked, but since I knew she was doing this, I decided to see how I could accommodate her. The result is in the above photo: Twice-baked Sweet Potatoes with a hint of heat from chipotle pepper and fresh ginger, a Brown Rice Pilaf, and Green Beans with Fresh Tomatoes cooked down with a little garlic and balsamic vinegar.

I was very pleased with the blend of flavours and the satisfying quality of the meal. I would probably miss cheese more than meat, but trying out a new way of cooking was enjoyable.

Twice-Baked Sweet Potatoes

4 medium to large sweet potatoes, scrubbed
1 onion, finely chopped
1 Tablespoon olive oil
1 Tablespoon grated fresh ginger
1/4 to 1/2 teaspoon chipotle powder
1-2 teaspoons olive oil
1 Tablespoon fresh lime juice
salt to taste

Preheat the oven to 400 degrees. With the tip of a knife, poke a few holes into each sweet potato. Place the potatoes on a baking sheet and bake until tender, 45-70 minutes. Let cool until they can be handled.

While the potatoes are cooling, heat the 1 Tablespoon olive oil in a pan. Over low to medium heat sauté the onion until very tender, but not brown. Stir in the fresh ginger and chipotle powder.

Cut a thin slice from the top of each sweet potato. Gently scoop out the insides, leaving a thin shell against the skin. Lightly mash the sweet potato centers and stir in the onion mixture. Add 1-2 teaspoons of olive oil, salt and the fresh lime juice. Taste and adjust the seasonings, adding more salt or lemon juice as wanted. The chipotle pepper powder tends to increase heat with time, so be judicious in adding more.

Spoon the seasoned sweet potato mixture back into the shells. These can be prepared ahead to this point, then refrigerated. When ready to bake, heat the oven to 350 degrees and bake the potatoes until hot through, about 30 minutes. Sprinkle with sunflower seeds to serve, if desired.

Brown Rice Pilaf

1 1/2 cup brown rice
2 cloves garlic, minced
1 teaspoon salt
2 teaspoons olive oil
1 teaspoon lemon juice
3 cups of vegetable broth (or chicken broth for non-vegans)
2 scallions, sliced (use both the green and white parts)

Heat the oil in a saucepan. Sauté the minced garlic for about 30 seconds, then add the rice. Stir until all the grains are coated with oil. Add the salt, lemon juice and vegetable broth. Bring to a boil, then cover and simmer for about 45 minutes or until the rice is tender. Just before serving, stir in the sliced scallions.

Roasted Butternut Squash Salad with Almond Crusted Chicken

2010-09-30T20:03:00.000-07:00

This last week of September has been wonderfully sunny and warm. I'm not quite ready to prepare the heartier meals of fall, but summer fare seems tired and passé. Today's dinner was a blend of autumn and summer - lots of salad greens topped with roasted butternut squash and a tangy, winey, maple-flavoured cranberry onion dressing. To go with it, a simple chicken breast, coated with almonds and fresh herbs.

It all came together remarkably well. I've begun cooking with pen and paper, usually a scrap of an envelope so that I can record what I do in the kitchen. I tend to cook, as I've said before, by grace, not law.

Roasted Butternut Squash Salad

1 medium butternut squash, peeled, seeded and cut into 1 inch cubes
1 Tablespoon olive oil
1 teaspoon coarse salt

8 cups of mixed salad greens

Dressing (recipe follows)

Preheat oven to 425 degrees. Place the squash on a rimmed baking sheet. Drizzle with the olive oil, sprinkle with salt and toss all together with your hands. Bake, stirring once for about 30 minutes or until the squash cubes are tender and lightly caramelized. Let cool slightly.

To assemble the salad, place two cups of mixed green on each of 4 plates. Top with some of the butternut squash cubes, then drizzle a generous spoonful or two of the dressing over top. Serve immediately.

Dressing

1 small onion, finely minced
1 Tablespoon olive oil
1/2 cup red wine
1/4 cup chicken broth (or vegetable broth)
2 teaspoons fresh rosemary leaves, minced
1/4 cup dried cranberries
1/4 cup chicken broth
1 Tablespoon balsamic vinegar
1-2 Tablespoons maple syrup
2 Tablespoons olive oil
salt and pepper to taste

Heat the olive oil in an open skillet. Add the onion and sauté until tender and slightly golden. Add the red wine and and chicken broth. Stir. Bring to a boil and allow to boil steadily at medium heat until the liquid is reduced to about 1/2 its original volume. Add the rosemary, cranberries, balsamic vinegar, maple syrup, 2 Tablespoons olive oil. Bring to a boil, then remove from heat. Season to taste. Let cool slightly.

Almond Crusted Chicken

4 chicken breasts, slightly pounded to flatten
1/2 cup sliced almonds
2 cloves garlic
several stems of fresh parsley
several stems of fresh rosemary, leaves removed and stems discarded
salt to taste
2 Tablespoons olive oil

Note: 2 Tablespoons of all-purpose flour can be added to the coating mixture for more thorough covering. Cornstarch or almond flour could also be substituted.

On a large cutting board, place the almonds, garlic, parsley and rosemary. Finely mince all together. Place in a pie dish or plate. Coat the chicken breasts with the mixture.

Heat the olive oil at medium heat until it begins to shimmer slightly. Gently lay the chicken breasts in the hot oil and cook until done, turning once. This will take 2-4 minutes per side, depending on the thickness of the chicken breasts.

Slice each chicken breast and place on plate alongside of salad.

Green Bean and Roasted Tomato Salad

2010-08-16T16:12:00.000-07:00

Roasted tomatoes are one of the things I like to put in the freezer for soups and adding richness to winter fare. This morning, early, before the temperatures rose, I roasted a pan of tomatoes. I packaged most for the freezer, but saved back 10 juicy halves for this salad. The green beans are from my pitiful garden and the proportion of beans to tomatoes could certainly be altered.

Green Bean and Roasted Tomato Salad

10 roasted tomato halves (recipe here)
1 generous handful of green beans, topped and tailed, lightly cooked in boiling salted water for about 3 minutes, then drained
1 teaspoon lemon juice
1 shallot, minced (or use the white end of green onions)
1 Tablespoon balsamic vinegar

salt and pepper to taste, and maybe some fresh basil or oregano

Mix all ingredients gently, taking care not to break up the tomatoes too much. The tomatoes themselves have oil on them so no more oil is needed in the dressing.

Salmon Rice Salad

2010-08-16T16:05:00.000-07:00

Last night my husband and I went out for dinner to the Creek Restaurant in French Creek. This was a belated anniversary celebration. We ordered a seafood platter for two. It came with Caesar Salads to start. They were on the small side, but that's okay because the platter was enormous. Four crab legs, four large breaded Fanny Bay oysters, a casserole of creamed shrimp and scallops, a salmon fillet and a piece of halibut. Plus vegetables, rice and two potato croquettes accompanied by flatbread. We didn't finish it all. Instead we brought home about half of the rice and the salmon. (Yes, we ate the rest.)

Today is blisteringly hot and I decided to make dinner this morning while the kitchen was cool. I flaked the salmon, added the rice and a few odds and ends. This will accompany a chilled zucchini soup and a roasted tomato and green bean salad for dinner. The amounts given below are enough to serve two, and I didn't measure anything, so you'll have to play with the ingredients. I didn't want a mayonnaise based salad, but something lighter. This is the result, and I'm pleased with it.

Salmon Rice Salad

1 large salmon fillet (you could poach one or use canned salmon)
1 cup cooked rice
1 carrot, peeled and coarsely grated
1 stalk celery, chopped
1 teaspoon lemon zest
1 cup frozen peas, thawed
2 teaspoons soy sauce
2 Tablespoons rice vinegar
1 Tablespoon mirin or cooking sherry
1/2 teaspoon sesame oil

lemon juice, salt and pepper to taste

That's it. Toss it lightly, taste and add more of whatever you think it needs. Chill and enjoy.

Rustic Beefsteak Tomato Tart

2010-08-09T09:39:00.000-07:00

I've made this tomato tart twice in the past month. It's that good. Hearty and filling enough for a meal with just a green salad accompaniment. I like the free-form shape. Cheesy tomatoes, basil, black olives and capers - what a great combination!

It does take some time to make - the pastry must be done ahead, but it could lounge around for a couple of days in the fridge. The tomatoes need to drain for at least 45 minutes and I was surprised at the amount of water under the colander. Not draining them would result in a soggy tart. But don't let the steps deter you. They are easy enough and the result is fantastic. The recipe is from Fine Cooking (August/September 2006).

Crust

1 cup all-purpose flour
1 cup whole wheat flour (the original recipe called for all white flour, but I think the whole wheat adds to the rusticity)
1/4 cup freshly grated Parmesan cheese
1 Tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
11 Tablespoons (5 1/2 ounces) cold butter, cut into 1/2 inch cubes
5-6 Tablespoons water (I find Canadian flour always needs more liquid so I used 1 beaten egg plus the water)

NOTE: When I say Canadian flour, I mean as opposed to American or Ecuadorian flour. Someone told me once that our flour is made from harder wheat. I know that when we lived in Texas and in Ecuador, the amount of liquid in recipes was correct, but since returning to Canada I've always added more.

Combine the flour, cheese, thyme, salt, pepper, cayenne in a food processor. Blend to combine. Add the butter all at once and pulse until the butter pieces are about the size of rice grains. Add the liquid while pulsing in short bursts just until the dough starts to come together. It might look crumbly but when pressed together it should compact. Turn out onto a clean work surface and gather with your hands into a rough ball. Place on a sheet of waxed paper and gently press into a flat disk. Wrap tightly and refrigerate for at least 45 minutes.

Filling

1 1/2 pounds ripe beefsteak tomatoes
kosher salt
1 1/2 cups freshly grated Parmesan cheese
4 Tablespoons roughly chopped pitted black olives
12 large basil leaves, thinly sliced
2 teaspoons capers, drained and patted dry, roughly chopped if large
freshly ground black pepper
1 Tablespoon olive oil

Core the tomatoes, then slice 1/4 inch thick. Sprinkle with 1/2 teaspoon kosher salt and stack them in a colander set over a bowl. Let drain for at least 45 minutes and up to 1 hour. (Longer doesn't hurt.) About every 15 minutes, turn the slices gently and tilt the colander to let the juices drain freely.

Assembly

Preheat oven to 425 degrees. Cut a piece of parchment to fit a rimmed baking sheet. Take the dough out of the fridge and let it warm to become pliable, about 10 minutes. Sprinkle the parchment lightly with flour. Set the dough on top and roll into a 14 inch round that's 1/8 inch thick.

Sprinkle two-thirds of the cheese over the center of the dough round, leaving a 2 inch wide band around the edges. Scatter half the olives and half the basil over the cheese. Arrange the tomato slices on top so they overlap slightly, making a solid layer. Sprinkle on the remaining basil and olives, the capers, and the rest of the cheese. Season with pepper and drizzle the olive oil over top.

Fold the edges of the pastry over the edge of the filling, pleating it as you go so it forms a neatly fitting round edge. Bake until the dough is lightly browned, turning the pan halfway through baking, about 40 minutes total. Let cool 15 - 30 minutes before cutting and serving.

I'm adding a link to Foodie Friday at Designs by Gollum. Click on over for more wonderful and tasty ideas.

Summer Chicken Thighs

2010-08-06T21:19:00.000-07:00

This recipe came about because of what was in the fridge and on the counter. The fresh basil and diced fresh tomatoes seem more summery and light than cooked tomatoes. The bright flavour of the tomatoes and basil mingled well with the creamy mushroom sauce simmered with the chicken thighs. This was easy, and surprisingly good.

8 boneless, skinless chicken thighs
salt, pepper, dried herbs
3 Tablespoons olive oil
1 medium onion, finely diced
1 cup sliced mushrooms
2 cloves garlic, minced
1/3 cup white wine, optional
1/2 cup chicken broth (increase the chicken broth if not using the wine)
2 Tablespoons cream
1 large tomato, cut into small cubes
handful of fresh basil leaves

Pat the chicken thighs dry and season them with salt, pepper and herbs. I used a Victorian Epicure pizza spice on mine, but a combination of oregano, thyme, and other Mediterranean herbs would work well.

Heat 1 1/2 Tablespoons of the olive oil in a skillet over medium high heat. When the oil is hot, add the chicken thighs. Place them in the pan and leave them without turning or lifting until a good sear is obtained - 2-3 minutes. Turn and brown the other side. Remove from pan.

Add the remaining olive oil to the pan and when hot, saute the onions and mushrooms until soft. Add the minced garlic and saute for another 30 seconds or so. Don't let the garlic brown. Add the white wine and deglaze the pan, scraping up all the lovely browned bits that give so much flavour. Add the chicken broth and bring to a simmer.

Return the chicken thighs to the skillet and cover. Simmer until tender, 20 - 30 minutes. Stir in the cream and taste for seasonings. Place in wide serving dish and sprinkle with fresh tomato and torn basil leaves.

I cooked up some pasta to go along with this - it was great for sopping up all those lovely juices.

Blueberry Scones

2010-07-17T17:45:00.000-07:00

Oooh, these were GOOD! Tender scones with hits of sweet blueberries and a hint of lemon in the glaze. A perfect Saturday morning breakfast with 3-minute eggs alongside.

The recipe is courtesy of Tyler Florence, found via Food Network. My only adaptation was to use about half of the glaze and exchange 1 cup of the all-purpose flour for whole wheat flour. My nod to making these a wee bit healthier. Also, I rarely use unsalted butter. It's just too pricey.

Blueberry Scones

2 cups all-purpose flour (or 1 cup whole wheat flour plus 1 cup all-purpose flour)
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus a bit more for brushing the scones
1 cup fresh blueberries, washed and dried

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, salt and sugar. Add the butter and cut in with two knives or a pastry blender. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Add the blueberries. Fold everything together just to combine the wet and dry ingredients. Be gentle so as not to crush the blueberries or you will have very BLUE scones.

Pat the dough out onto a lightly floured surface into a rectangle about 1 1/4 inch thick. Cut into squares, about 3 inches, then halve the squares to make triangles. Place on an ungreased cookie sheet and brush the tops with a little cream. Bake for 15 - 20 minutes or until golden brown. Let cool a bit before applying the glaze.

Lemon Glaze

1/2 cup freshly squeezed lemon juice
2 cups icing sugar, sifted
1 lemon, zest finely grated
1 Tablespoon unsalted butter

Combine the lemon juice and icing sugar in a microwave safe bowl. Stir until smooth. Add the lemon zest and butter. Microwave on high for 30 seconds. Whisk until smooth, then drizzle over the scones. Let set a minute before serving. (if you can wait)

Basil Pesto

2010-07-15T10:35:00.000-07:00

My little sundeck garden is flourishing. I came home from my trip and the basil looked like it had doubled in height and fullness. So, it's that time again...pesto. Mmmm. I do love the stuff. Fresh mozzarella cheese, tomatoes warm from the garden and some homemade bread - a perfect summer lunch.

I like to freeze this pesto in small containers. Once thawed I like to use it up fairly quickly. It's great for fresh flavour in the winter.

Basil Pesto

2 cups fresh basil leaves, packed, stems removed, washed and dried
1/2 cup olive oil
2 Tablespoons pine nuts (or almonds or walnuts)
2 cloves garlic
1 teaspoon salt
1/2 cup freshly grated Parmesan cheese

Place the basil leaves, olive oil, pine nuts, garlic and salt in a blender. Process until smooth. Add Parmesan and blend again.

Note: 3 Tablespoons of softened butter can be added at the end to make a spread. Spread it over French or Italian bread, then broil until bubbly. Delectable!

Roasted Vegetable Salad

2010-07-13T20:31:00.000-07:00

I do love roasted vegetables. This is sort of like a ratatouille, minus the tomatoes. It's full of sweetly caramelized onions, eggplant, zucchini and red pepper with a little bite from fresh garlic and lemon juice to add a bright flavour. It's great warm, cold or at room temperature. Adding some feta cheese would make this dish into a wonderful main course.
I used a recipe by Emeril Lagasse and tweaked it a bit.

Roasted Vegetable Salad

1 eggplant, peeled and cubed
2 zucchini, stems trimmed, cubed
2 red bell peppers, cored, seeded and cut into 1 inch chunks
1 medium yellow or white onion, peeled and cut into wedges
1/4 cup olive oil, divided
1 teaspoon coarse salt
2 Tablespoons fresh lemon juice
2 Tablespoons fresh chopped parsley
2 Tablespoons fresh chopped basil

Preheat oven to 420 degrees F.
Prepare the eggplant, zucchini, red peppers and onion and place on two rimmed baking sheets. Drizzle with 2 Tablespoons of the olive oil and sprinkle with the salt.
Roast for about 20 - 30 minutes, rotating baking sheets, until the vegetables are tender and are beginning to caramelize in the corners. Remove from oven and let cool about 20 minutes.

Place vegetables in a large bowl and add the remaining 2 Tablespoons of olive oil, the lemon juice, parsley and basil. Toss lightly to combine.

Cherry Almond Gratins

2010-07-13T20:18:00.000-07:00

I recently took Patricia Wells' The Provence Cookbook out of our local library. Oh my, I think this is a book to add to my permanent collection. Reading the recipes I wanted to make every single one. The book evokes the south of France and makes me want to go there NOW. Instead, I'll prepare Patricia's recipes and pretend I'm there.
Last summer I made a cherry clafoutis and loved it. These gratins are another way to serve cherries during their all too short season. This recipe is from The Provence Cookbook with a slight tweak - I used almonds in place of the hazelnuts in the recipe because that's what I had on hand.
The gratins are individual, making for a pretty presentation.

Cherry Almond Gratins (Mini-gratins aux cerises et aux amandes)

1 pound fresh cherries, rinsed, stemmed and pitted
2 large eggs
1/2 cup sugar
1/2 cup finely ground almonds
confectioner's sugar, for dusting the gratins

Preheat the oven to 425 degrees F. Butter and sugar 6 individual gratin dishes and place on baking sheets.
Divide the cherries among the gratin dishes and set aside.

In the bowl of a heavy-duty mixer, combine the eggs and sugar, beating at the highest speed until thick and pale, 3 to 4 minutes. Add the almonds and whisk until well blended. Pour the batter over the cherries in the gratin dishes.
Place the baking sheets with the gratin dishes in the oven. Bake until firm and a deep golden brown, 20 to 25 minutes. Remove to a rack to cool. Dust lightly with confectioners' sugar. Serve warm or at room temperature.

Black Forest Cherry Sauce

2010-07-13T20:07:00.000-07:00

Cherries and chocolate are a perfect match and they meld together beautifully in this sauce suitable for ice cream, brownies, or just spooning out of the jar. I've made this for a number of years when cherries are in season. It would make a nice addition to a gift basket. The recipe comes from the Bernardin Canning Booklet, and I've adapted it slightly.

Black Forest Cherry Sauce

3 1/2 cups pitted and coarsely chopped sweet cherries
1/3 cup sifted unsweetened cocoa powder
4 cups granulated sugar
2 Tablespoons bottled lemon juice
2 pouches (170 ml) Bernardin liquid pectin (other brands of liquid pectin also work)
1/4 cup Kirsch or cherry brandy (optional)

Sterilize 5 or 6 250 ml (8 oz) mason jars. Boil snap lids for 5 minutes to soften sealing compound. Keep lids in hot water until ready to use.
Combine prepared cherries, cocoa powder, sugar and lemon juice in a large, deep stainless steel saucepan. Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil hard 1 minute. Remove from heat.
Immediately stir in liquid pectin and kirsch, mixing well. To prevent floating fruit, stir slowly 3 minutes. Skim foam if there is any.
Ladle into hot sterilized jars, leaving 1/4 inch headspace at the top. Top with snap lids, and screws. Let sit undisturbed on the counter until cool. All the lids should pop and seal.

NOTE: I do not process jams and jellies in a hot water bath as is recommended by Bernardin. Please follow the directions found on the Bernardin site if you wish to process further.

Grilled Chicken, Red Pepper and Melon Salad

2010-07-13T19:54:00.000-07:00

Ahhh, summer has arrived. And with it, summer eating. Sweet cantaloupe, creamy avocado, lightly charred red pepper and chicken combine with crisp lettuce and a citrus dressing for an easy summer dinner salad. The dressing can be made ahead and the rest of the salad comes together quickly.

Citrus Dressing:

1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/2 cup lemon juice
1/2 cup orange juice
3 cloves garlic, minced
2 Tablespoons minced red onion
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Combine all ingredients and whisk to combine. Refrigerate until needed. This recipe makes more than what's needed for the salad, but keeps well and can be used on any salad.

Grilled Chicken, Red Pepper and Melon Salad (Serves 2)

2 boneless, skinless chicken breast halves
1/2 cup Citrus dressing (recipe above)
1 sweet red bell pepper, seeded and quartered
1/2 cantaloupe melon, seeded, peeled and thinly sliced, then cut into chunks
1 avocado, peeled, seeded and cut into chunks
1/4 cup basil, chopped
2 -3 cups shredded romaine lettuce

Place the chicken breasts and red pepper quarters in a flat dish and pour over the Citrus Dressing. Let marinate for 20 minutes or up to 2 hours.
Discard marinade and grill chicken and red pepper over medium high heat until pepper is softened and lightly charred, and chicken is no longer pink inside. The red pepper will take about 6 minutes, longer for the chicken. Cut chicken and red pepper into bite-sized chunks.

To serve, pile lettuce on individual plates and top with melon, avocado chunks, chicken and red pepper. Drizzle dressing over top. Sprinkle with basil.

Cheesy Eggs on Toast

2010-07-05T09:09:00.000-07:00

My family knows that I prefer savoury things over sweets. Give me a hunk of cheese or a handful of potato chips over a cookie any day. This is especially true at breakfast time. Eating highly sweetened cereal, cinnamon buns, or even overly sweetened muffins doesn't sit well.

Several years ago one of my aunts traveled to Kenya to visit my cousin who was working there. She had these eggs for breakfast, shared them with us, and now I'm sharing them with you. Protein, whole grains, fresh produce are all included in this meal. And it can be made ahead and reheated so it's quick to go in the morning.

Cheesy Eggs on Toast (for 2, easily doubled or tripled)

3 eggs, hardboiled, peeled

2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1/2 teaspoon salt
1/2 cup grated sharp Cheddar cheese
freshly ground black pepper

Melt the butter in a medium saucepan. Add the flour and stir until smooth. Whisk in the milk and salt, continuing to whisk over medium to medium high heat until the mixture thickens and bubbles. Add the cheese and stir until smooth. Season with the pepper to taste.

Coarsely chop the hardboiled eggs and add them to the sauce. Gently heat.

Serve over whole wheat toast, with sliced tomatoes on the side.

This sauce is basic and is easily altered by adding fresh or dried herbs to suit your taste. I suggest thyme, chives, or parsley. Some basil on the tomatoes would never be out of place.

Broccoli Salad

2010-06-06T20:40:00.000-07:00

I find that a lot of broccoli salads are so sweet they taste more like a crunchy green dessert. This one has a hint of sweetness from the cranberries, apples and apricots, but the dressing itself is a bit tangy and not too heavy.

6 cups bite-sized broccoli pieces (Use the stems, too. Peel them, and cut them into one-inch chunks, then slice or chop them to bite-size)
1 apple, cored and diced
1 sweet red pepper, seeded and diced
1/4 cup diced red onion
1/4 cup dried cranberries
1/4 cup diced dried apricots
1/4 cup slivered almonds
1/4 cup roasted sunflower seeds

Combine the above ingredients in a large bowl.

Dressing
1/2 cup plain yogurt
1/2 cup mayonnaise
1 teaspoon honey
1 Tablespoon white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Whisk together the dressing ingredients, then combine with the salad. This keeps for a few days in the fridge and I like it with a slice of fresh bread for lunch.

Chocolate Roll

2010-06-06T20:27:00.000-07:00

Although this recipe has a triple hit of chocolate, it's still quite light and a good dessert to serve after a heavy dinner. (Or a light dinner, or as a snack). I made this recently for a weekend with our children. They all came up to visit at different times, some overlapped, and I wanted to have easy meals so I could just enjoy being with them.

Jelly rolls are kind of an old fashioned thing, but I think they are easy to make and delicious to eat. The ratio of cake to filling is evenly distributed and just about perfect! I've had people tell me that jelly rolls don't work for them, that they crack. The wonderful thing about them is that if they crack, it's usually at the inner part of the roll and that can easily be disguised and held together with filling. I like them because they can be made ahead and even frozen. So, without further ado, here's the recipe.

Chocolate Jelly Roll

3 large eggs
1 cup white sugar
1/3 cup water, room temperature
1 cup sifted flour
1 tsp baking powder
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla

Grease the bottom and sides of a rimmed baking sheet (about 10 x 15 inches). Line the bottom with waxed paper, and grease that, too. Preheat the oven to 375 degrees.

Beat the eggs until thick and lemon coloured. Gradually beat in the sugar. Blend in the water and the vanilla. Sift together the flour, salt, baking powder and cocoa powder. Mix into the egg and sugar mixture, stirring only until blended. Pour into the prepared pan and spread out evenly. Bake for 12 to 15 minutes, or until top springs back when lightly pressed.

While the jelly roll bakes, spread a clean tea towel onto the counter. Sprinkle with icing sugar, about 1/4 cup. I place the icing sugar into a sieve then tap it gently while moving it over the tea towel to spread it evenly.

As soon as the jelly roll has finished baking turn it upside down onto the tea towel. Remove the waxed paper and then roll it up together WITH the tea towel. Let cool. When the roll has cooled completely, gently unroll it, spread it with the filling and reroll it, WITHOUT the tea towel. Place seamside down on a pretty serving tray, or slice into 3/4 inch thick slices, top with sauce and enjoy.

Chocolate Butter Cream Filling

1/2 cup sugar
1/4 cup flour
1/2 cup milk
1 oz (1 square) unsweetened chocolate, coarsely chopped
1 oz (1 square) semi-sweet chocolate, coarsely chopped
1/2 cup butter, softened
1 teaspoon vanilla
1 Tablespoon rum (optional)

Combine the sugar and flour together, whisk in the milk. Cook until thickened, in a small saucepan, over medium heat. Mixture should bubble and boil. Stir constantly to avoid scorching. (note: a little sticking to the pan does not affect the taste - said from experience) Remove from heat and stir in the chocolate until melted. Cool completely.
In mixing bowl, beat butter until creamy. Add flour/milk mixture, the rum and vanilla, and beat well. As you beat it the mixture will become light and creamy. Spread onto jelly roll.

Chocolate Sauce

1/2 cup cream
1 cup chocolate chips

Place in a glass measuring cup and microwave about 1-2 minutes, or until the chips have melted. Stir together and voilà, the easiest sauce ever.

Fish Tostados

2010-06-06T20:02:00.000-07:00

This is a combination of a couple of recipes I saw - beef tostados and fish tacos. I was looking for something a little different than just baked or pan-fried fish. This turned out okay, not great. I'd up the heat factor - maybe season the fish with a little chipotle powder or chili powder before frying. But, for what it's worth, this recipe is a start - one I think I'll be tweaking because we really enjoyed the concept and the mixture of flavours. Crunchy cabbage with a bit of heat, lightly sauteed onions, creamy avocado, a hint of tomato, and the creamy chipotle flavoured sauce combined quite nicely.

3-4 cups shredded white cabbage
1/2 cup sour cream
1/2 jalapeno pepper, seeded, finely minced
2 Tablespoons fresh lime juice
1/4 teaspoon salt
1 teaspoon minced chipotle pepper
1 pound of boneless white-fleshed fish fillets (I used basa)
3 Tablespoons vegetable oil
1 onion, cut into thin wedges
1 avocado, peeled and diced
1 tomato, diced
4 tortillas (I used wheat because that's what I had on hand, next time I'd plan on using corn tortillas)

Combine the sour cream, jalapeno pepper, lime juice and salt. Mix half of this mixture with the shredded cabbage. Set aside remaining sauce.

Heat 1 T of the oil, and saute the onion until tender crisp (you want some crunch left in it). Remove the onion and keep it warm.

Heat the remaining T of oil to medium high. Cut the fish fillets into strips, salt and pepper them, and quickly fry them. Don't let them touch in the pan, do them in batches if necessary. Remove and keep warm. I piled it on top of the onions.

Toast the tortilla under the broiler, or if you like, quickly fry it until crisp.

To assemble, layer on a plate--

Tortilla
Cabbage (3/4-1 cup)
tomato
fish and onion
avocado

Top it all with the remaining sauce and squeeze fresh lime juice over.

Chicken Avocado Salad with Roasted Tomato Vinaigrette

2010-05-07T15:35:00.000-07:00

Now that spring is flirting with summer it's time for salad dinners. The real start of this salad is the roasted tomato and roasted garlic vinaigrette. It's thick and flavourful, more of a condiment than an actual dressing. And any leftovers are wonderful as a topping for crostini, or dipping pita bread, or any salad. It can be done ahead of time. I like it served at room temperature, so if you do make it ahead and store it in the refrigerator, take it out about 30 minutes before you want to serve it.

Roasted Tomato/Roasted Garlic Vinaigrette

3 Roma tomatoes, quartered (cut out the stems)
1/2 medium onion, coarsely chopped
2-3 T. Olive oil
salt and pepper
1 T. fresh thyme leaves (or 1 tsp dried)

Place the tomatoes and onions in a glass baking dish. Pour over the olive oil and generously salt and pepper it. Sprinkle on the thyme leaves. With your hands toss everything together gently.

1 head garlic
olive oil

Cut the top off the head of garlic to expose the tops of the cloves. Place on a small piece of aluminum foil. Drizzle 1-2 teaspoons of olive oil on top. Bring up the foil to enclose tightly.

Place the glass baking pan with the tomatoes and the sealed garlic head in a 400 degree oven for 45 - 60 minutes. The tomatoes and onions should be beginning to caramelize around the edges. This is good and makes for wonderful flavour.

Let cool.

Unwrap the garlic head and squeeze the cloves into a blender. They are sticky, but oh, so good. Add the tomatoes and all their juices, scraping the bits of caramelization from the pan into the blender. Add

3 Tablespoons red wine vinegar
1 Tablespoon olive oil

Blend until smooth. Taste and adjust seasonings as desired.

Serve over a salad of lettuce, grilled chicken and sliced avocado. Yum!

Potato Splats

2010-04-24T21:35:00.000-07:00

These delectable crunchy two-bite potatoes are positively addictive. Eating one is an impossibility. Besides their crispy, salty outside and slightly creamy inside deliciousness they have a couple of things going for them. One, they can be made ahead, mostly. Two, they go with just about anything - roast, steak, chicken, grilled meats, etc. Three, their flavour can be changed by whatever herb or spice your heart is craving.

The recipe is ridiculously easy. First, wash as many little potatoes as you think you'll need. Add another handful because a few will disappear in the kitchen before they even get to the table. You can use red or white potatoes - I've used Yukon Golds here.

Place the potatoes in a saucepan, add water to about half way up the pot, salt, and bring to a boil. Simmer covered, until just barely tender when poked with a knife.

Dump them into a colander, then onto a tea towel on your counter. While they are still hot, or at least very warm, fold up another tea towel and use it as a buffer for the heel of your hand to gently squash each potato. Feeling each potato give under the weight of your hand is very satisfying, but don't get too aggressive. Just break the skins and flatten them out a bit.

Cover a large, rimmed baking sheet with parchment paper, then drizzle it liberally with olive oil. Gently place each potato splat on the oiled paper. Cover and chill up to 24 hours, or proceed immediately.

Preheat the oven to 420 degrees. Liberally drizzle the potatoes with olive oil. Sprinkle with coarse kosher salt and season as you like. Freshly ground black pepper, thyme, rosemary...be creative. Today I used smoked Spanish paprika. Slide the baking tray into the oven and bake for about 15 minutes, remove from oven, turn each potato and return to the oven. Bake for another 10 or 15 minutes, depending on how crispy you would like them to be. That's it.

This little plateful is what wouldn't fit on my baking sheet today. The rest of them are in the fridge, resting comfortably until tomorrow's lunch. I baked up these last 7 splats and ate them all, not even offering one to my husband. He was busy anyway.

French Silk Pie

2010-04-18T22:08:00.000-07:00

Although I'm not a fan of double crust fruit pies I do enjoy Lemon Meringue, Kentucky Derbe and this Chocolate Pie. I first discovered French Silk Pie in the late 70s, I think, and made it regularly, raw eggs and all, with no problems, even in Ecuador. But somewhere along the line it became incorrect to make things with raw eggs (although I continue to do so, and I eat cookie dough!), so someone came up with this recipe for "Today's French Silk Pie." It's rich, chocolatey and a small piece is enough. With a cup of tea, it's a perfect afternoon treat.

French Silk Pie - today's version

1 cup whipping cream

1 6-oz package semi sweet chocolate chips (or use Baker's squares)

1/3 cup butter

1/3 cup sugar

2 beaten egg yolks

3 Tablespoons whipping cream

1 baked 8 or 9 inch pastry shell (or use a graham wafer crumb crust)

In heavy 2 quart saucepan combine the 1 cup of whipping cream, chocolate, butter and sugar. Cook over low heat, stirring until chocolate is melted (about 10 minutes). Remove from heat. Stir about half of mixture into the egg yolks. Return all to saucepan. Continue cooking over medium low heat until slightly thicken and nearly bubbly (3-5 minutes). Remove from heat. Mixture may appear to separate. Stir in the 3 Tablespoons of cream.

Place pan in a bowl of ice water, stir occasionally until mixture stiffens and becomes hard to stir (20 minutes). Note: This always takes longer and I usually end up putting the pot in the refrigerator. It needs to be stiff enough to whip but not completely firm.

Transfer mixture to a medium mixing bowl. Beat on high for 2 to 3 minutes or until light and fluffy (I usually beat it a bit longer). Spread in pie crust. Cover and chill about 5 hours or until firm.

Garnish with whipping cream, chocolate curls and a drizzle of chocolate sauce. This is very rich, tiny pieces are wonderful!

Mango Strawberry Salsa

2010-04-15T17:28:00.000-07:00

Why is it that fruit and fish go so well together? Tonight we're having grilled shrimp skewers and in the grocery store today I saw ripe mangoes and strawberries. I didn't think of making a salsa until after I got home, but I'm glad I did. It was fast and easy and dresses up plain fish or seafood. Of course, I had to taste the salsa first, which I did with some corn chips. Yum - equally good.

1 ripe mango, diced
4 ripe strawberries, finely diced
1/4 cup finely minced onion (I used yellow because that's what I had, but red might be better)
1 jalapeno pepper, seeded and finely diced (or use 1/2 for less heat)
salt and pepper to taste
juice of 1 lime

Mix all together. Enjoy with seafood or cornchips!

Coconut Lime Crème Caramel

2010-04-11T17:35:00.000-07:00

Flan, aka Crème Caramel has never been one of my favourite desserts. It's very common in Ecuador, but I rarely chose it. And I've never made it. Something about the whole caramelizing sugar technique kind of worried me. I thought it was beyond my capabilities. Dumb I know. And I prefer Crème Brulée, flan's cousin.

I watched an episode of Laura Calder, French Food at Home on line. Sadly, we do not have Food TV. Or maybe that's a good thing because I'd spend too much time in front of the television. Regardless....Laura made this flan using coconut milk. I was intrigued. Would the flavour be creamy and custardy? Would the coconut flavour dominate?

The family was here over Easter and I decided to give it a try. It was easy to make and yummy to eat. The coconut flavour was extremely mild and the lime zest added a fresh zing. This is one I'm putting in the files to make again. Laura Calder's recipe had a handful of coconut, toasted, I think, added in at the last, but I left that out, having some family members who are extremely texture sensitive.

Coconut Lime Crème Caramel, courtesy of Laura Calder

1 cup sugar
bit of water (2 T?)

Place in heavy bottomed small pot on medium high heat. Stir until mixture comes to a boil. Lower heat to medium. Watch carefully as mixture continues to bubble and turn golden-coloured. Don't turn your back or it will burn. Remove from heat and immediately pour into a metal pan - I used a cake pan, 8 or 9 inches. Allow to cool and harden, anywhere from 10 to 30 minutes.

6 eggs
1/2 cup sugar
2 cups coconut milk
1 T rum (optional)
zest of 1-2 limes (I found one sufficient)

Whisk together the eggs, sugar and coconut milk. Strain, then stir in the rum and lime zest. Pour custard mixture over the hardened caramelized sugar.

Place cake pan in a larger pan and pour boiling water up to about half way around the cake pan, taking care not to splash any water into the cake pan. Bake at 350 degrees for 40 minutes. Remove from oven, let cool, chill and turn out onto cake plate. The hardened caramel will have turned into a lovely syrup.

I thought it almost magical.

Brownie Bites

2010-03-31T16:56:00.000-07:00

We've moved into our new home and are finding our way around a new town. It always takes awhile - each grocery store is different, driving means paying strict attention to where I am, unlike the automatic "turn right" "turn left" of familiar places.

Baking something always means I'm settling in. The children and my parents are coming for Easter weekend, so I'm filling the pantry and the freezer with good things to eat so I won't spend all my time in the kitchen. Cinnamon bun dough is in the breadmaker.

These little brownies are just two bites - just the right size for a rich bit of chocolate sweetness. And they are easy to make.

Brownie Bites

1/2 cup butter
4 oz semi-sweet or bittersweet chocolate (or a combination)
2 eggs
3/4 cup sugar
1/2 cup flour
1/4 cup cocoa powder
1/4 tsp salt
1 cup chocolate chips (white, semi-sweet or milk chocolate)
18 mini cupcake liners (I use my small tart pans for two bite brownies and get 36 small brownies)

Preheat oven to 350 degrees. Line mini muffin pans with paper liners

Melt butter and chocolate. Reserve.

Beat eggs and sugar until creamy. Stir in melted butter and chocolate. Add flour, cocoa and salt. Stir in chocolate chips.
Spoon batter into prepared muffin cups.

Bake 15 minutes or just until the tops are firm to the touch. Cool, and try to eat just one.

Nuts about These

2010-03-10T17:15:00.000-08:00

A friend gave me this recipe. She made them to top a salad, then brought out the rest after dinner and we couldn't stop eating them. Sweet, but not too sweet, with a hint of heat and a bit of spice. They are addicting.

Mine look a little gloppy in this picture. I'm trying to use up stuff from the freezer and didn't take time to thaw these pecans before adding them to the egg white mixture. Result - frozen egg whites stuck to the nuts, which didn't want to stick to the sugar. But they tasted fine.

I made a double batch and served them with drinks before dinner last weekend. They disappeared in a hurry. I'm saving the other batch as a snack for unpacking - we'll have a crowd helping out - yippee!

Candied Nuts

½ cup white sugar

2 ½ T brown sugar

½ - 1 teaspoon kosher salt

½ teaspoon ground cinnamon

Pinch of cayenne

1 large egg white (at room temperature if you remember)

Heat oven to 300 degrees. In a small bowl mix the dry ingredients. In a large bowl, whisk the egg white until frothy, whisk in 1 T water until combined. Add 4-5 cups of nuts – walnuts, pecans or almonds. Stir to coast. Sprinkle on the sugar mixture and stir.

Line a rimmed baking sheet with parchment paper. Spread the nuts in a single layer on the sheet. Bake for 15 minutes, stir and continue baking until the nuts smell roasted, about another 15 minutes.

Let the nuts cool on the pan, then separate them. When completely cool transfer them to an airtight container. They’ll keep for two weeks. Or freeze them.

Blue Cheese Coleslaw

2010-03-10T17:08:00.000-08:00

I like eating coleslaw. But I hate making it. Bits of cabbage fly everywhere, whether I use the food processor or chop it by hand. So I don't make it very often. This is a yummy version, full of lots of good things. If you don't like blue cheese, you could leave it out, or add some feta.

Blue Cheese Coleslaw

1 small Savoy cabbage, shredded
½ sweet red bell pepper, diced
1 stalk celery, finely chopped
¼ cup blue cheese, crumbled
1 cup seedless red grapes, halved
¼ cup sunflower seeds
¼ cup toasted chopped almonds

Dressing

2/3 cup mayonnaise
½ cup sour cream
¼ cup white wine vinegar
2 teaspoons sugar
½ teaspoon salt
1 teaspoon freshly ground black pepper

Mix the dressing ingredients, then combine it with the other ingredients. Let sit for an hour or so in the fridge to let everything meld together.

Gourmet Crackers

2010-01-26T21:17:00.000-08:00

I don't know how far across the continent Lesley Stowe's Raincoast Crisps are available, but I do know that they are absolutely delicious. Unfortunately, the price keeps me from buying them. I found a couple of recipes on the internet that claimed to be knock-offs. I tweaked, altered, and experimented and this is the result. Faintly sweet, full of seeds and whole grain goodness and easy to make. They just take a little time. They are the perfect accompaniment to melting Brie cheese, a slice of cucumber, a bit of hot artichoke dip, or whatever suits your fancy. Here they are shown with cream cheese and balsamic pepper jelly - a lovely melange of creamy, crunchy, sweet and peppery.
The crackers keep well in the freezer, if you can stop from eating them all. The recipe makes about 100 crackers. The recipe is very forgiving - you can substitute, add or subtract. I've used leftover white wine as part of the liquid with great results.

Gourmet Crackers

2 cups whole wheat flour
2 Tablespoons ground flax seed
2 Tablespoons sesame seeds
1 cup pumpkin seeds (unsalted or salted)
1/2 cup sunflower seeds (unsalted or salted)
1/2 cup dried cranberries
1 teaspoon salt
1/3 cup brown sugar
2 cups milk with 2 Tablespoons of vinegar or lemon juice added to make it sour
1/4 cup baking molasses

Preheat oven to 350 degrees. Measure all ingredients into a medium large mixing bowl. Stir until well combined.

Grease 4 small loaf pans, or two regular-sized pans. Bake loaves for 45 to 60 minutes, checking periodically with a toothpick for doneness. They should be firm to the touch and a toothpick should come out clean. Cool in pans for about 20 minutes, then remove and cool completely on a rack. Wrap cooled loaves in foil or place them in a sealed container overnight.

Preheat oven to 300 degrees. Slice each loaf as thin as possible with the slices still holding together. I'd guess 1/8th to 1/4" thick. Line baking sheets with parchment paper and lay the slices on the paper in a single layer. This will take several baking sheets. Bake until crackers are crisp, about 30 to 45 minutes, depending on the thickness. Check periodically because they can burn quickly towards the end of the baking time.

Cool and store in an airtight container.

Red Cabbage Coleslaw

2010-01-16T13:50:00.000-08:00

This is not a sweet coleslaw, although letting the salad sit in the refrigerator for a few hours lets the sweetness of the cranberries and raisins permeate throughout. This is a simple salad that reminds me of the wonderful salads we enjoyed in the Bavarian region of Germany. Lots of flavour with simple ingredients.

Red Cabbage Coleslaw

1 large carrot, peeled and shredded
1/2 small to medium head of red cabbage, shredded
1/3 cup of raisins
1/3 cup of cranberries
2 Tablespoons lemon juice
2 Tablespoons olive oil
salt and freshly ground black pepper to taste

Combine all ingredients in a medium to large bowl, toss thoroughly to combine. A handful of roasted sunflower seeds would be a nice addition just prior to serving.

Aioli (Garlic Mayonnaise)

2010-01-16T13:13:00.000-08:00

This mayonnaise/dip is NOT for the faint-hearted. Its assertive garlic flavour is wonderful for those who are enamoured of the bulb. Since I used olive oil, that flavour is also pronounced. I like it with fresh vegetables, crudités, as they serve it in Provence. A true Provençal would probably turn up his or her nose at my version because I added some fresh parsley and a little lemon juice to the sauce. This would probably not be the best thing to serve for a romantic dinner or picnic, unless all parties partake.

Aioli

6 large fresh garlic cloves
1/2 teaspoon salt
2 large egg yolks, at room temperature
1 cup extra-virgin olive oil (you can use a milder oil, or combination of oils if you don't want the olive flavour too pronounced)
1 Tablespoon finely chopped fresh parsley
2 teaspoons fresh lemon juice

Peel and cut the garlic cloves in half, then remove the green, sprout-like "germ" that runs lengthwise through the center of the garlic. In a mortar, place the garlic and salt, and mash them together with the pestle until a paste forms. If you don't have a mortar and pestle, use the flat side of a knife and a cutting board to smash the salt and garlic into a paste. Don't use a food processor or blender or it might turn out gluey.

Add one egg yolk to the paste. You may need to transfer this to a bowl if your mortar is small, as mine is. Stir the yolk and the paste evenly until the yolk is fully incorporated. Add the second yolk in the same manner.

Very slowly, with a whisk, add the oil, just a drop or two at a time, whisking until the mixture thickens. After about 1/3 of the oil is added you can trickle in the rest of the oil, still whisking constantly until the sauce is thickened. It will be quite thick - moreso than a commercial mayonnaise.

Lastly, whisk in the parsley and lemon juice.

Serve with fresh vegetables as a dip, or smear on fish before baking. Spread on a sandwich this would add real character to whatever you're eating.

Parsnip and Carrot Soup with Ginger

2010-01-13T17:53:00.000-08:00

What's better than soup on a rainy winter day? Soup and fresh bread - a match that never fails. Tonight's soup is filled with sweetness and ginger. Parsnips are not that common anymore, but I love them in this soup (or just cooked and served with a buttery brown sugar sauce). But that's a recipe for another day.

I found this recipe in a Fine Cooking magazine - Cooking Fresh 2005. I've made it several times and tweaked it a little. It's always good.

2 Tablespoons olive oil

2 medium onions, sliced

1 pound parsnips, peeled and cut into 2-inch chunks (I used 3 parsnips)

3/4 pound carrots, peeled and cut into 2-inch chunks (I used 3 carrots)

1 1/2 quarts homemade or low-salt chicken or vegetable broth (more might be needed)

1/4 cup grated fresh ginger

1 tsp dried thyme

1/4 tsp freshly grated nutmeg

1/4 cup white wine (optional)

salt and pepper to taste

sour cream, crème fraîche, or heavy cream

In a large pot, heat the oil over medium heat. Put the onions in the pot and saute them until soft, but not brown. Add the parsnips, carrots and broth. Bring to a boil, reduce the heat, cover and simmer until the vegetables are very tender, about 30 minutes.

Strain the soup into a large bowl, reserving both vegetables and broth. Transfer the vegetables to a blender or food processor and purée. Gradually add the broth to the purée until the mixture is loose enough to pour. Add the ginger, thyme, nutmeg, and white wine (if using). If necessary, thin the soup with salt and pepper. I like to add about 2 Tablespoons of cream to the soup, and then drizzle a little on top when serving as well.

Yields about 8 1/2 cups

Dutch Crust Oatmeal Muffins

2010-01-13T17:43:00.000-08:00

I found this recipe somewhere a looong time ago. I know I made it when our kids were little so it's at least 25 years old. But it's a keeper. I'm posting it today because my niece, Nicole, freezing out in Ottawa with her husband, asked for it. I had to make some to take the photo so my husband is very glad she asked. Thanks, Nicole!

Yields 12 regular sized muffins

3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup oats
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda

1 cup fresh or part thawed frozen cranberries, blueberries, or chopped apple

2 eggs
1/2 cup buttermilk (I use 1/2 cup milk plus 2 teaspoons vinegar)
1/2 cup melted butter

Combine the dry ingredients, stir in the fruit. Combine the wet ingredients and add to the dry mixture, stirring just enough to combine the two. Spoon into 12 regular sized muffin cups. Top with Dutchy Crust (recipe follows) and baked at 400 degrees for 20 minutes.

1/4 cup butter, softened
1/4 cup flour
1/4 cup oats
1/4 cup brown sugar
1 teaspoon cinnamon

Mix together with your fingers and sprinkle on muffins before baking.

Tidying Up

2010-01-12T16:14:00.000-08:00

I'm in the midst of organizing the recipes here - bringing some over from my other blog and putting new categories on this blog so the recipes will be easier to find. It's being done piecemeal - whenever I have a few minutes, so no guarantee about when it will be completed.

Rustic Plum Tart

2010-01-11T21:58:00.000-08:00

I'm moving recipes from my other blog over here to my recipe blog....hence the out of season commentary.

I'm loving all the fresh fruit available now. I tried making a fruit tart the other day and mmm, it was so good, and without the fuss of fitting the crust into a pie plate, covering it, crimping it and so on. This went together in a snap. I got this recipe from Fine Cooking magazine - the August/September 2005 issue.

Use your regular pie crust dough. I make mine with whole wheat flour - I like the nutty flavour, and it makes me feel like I'm maybe eating something healthy!

Roll the dough into a 14 inch circle. It's all right if the edges are a little ragged. Fold into quarters and lift carefully onto a parchment paper lined baking sheet. Unfold.

Prepare the filling:
4 cups fruit - I used plums and a few apricots. Slice them thinly, no need to peel.
1/4 cup sugar
1 Tablespoon flour
pinch salt
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon

Toss everything together.

Heap the fruit in the center of the dough round. Then fold the edges of the dough over some of the fruit, creating a rim about 2 inches wide. Work your way around the circle, pleating the dough as you go.
Brush the dough with light cream and sprinkle with sugar - I used gold sanding sugar since I had some in the cupboard. But any sugar will work.

Bake the tart at 350 degrees for about 55 minutes. Some of the juice is likely to escape, but that's okay. Serve warm with a scoop of ice cream or dollop of whipped cream. Or maybe some custard sauce.

Leftovers are great for breakfast!

Oven Baked Chicken, Sauteed Vegetable Medley

2010-01-11T21:51:00.000-08:00

Baked Chicken

4 boneless, skinless chicken breasts
1 Tablespoon Dijon mustard
1/4 cup melted butter
3/4 cup dry breadcrumbs
1 tsp salt
1/2 tsp freshly ground pepper
2 Tablespoons chopped fresh parsley (or use 1 T dried)
1/4 cup grated Parmesan cheese

Place chicken in 9 x 11 baking dish. Spread mustard over the tops of the chicken breasts. Drizzle with 1/2 of the melted butter. Combine the breadcrumbs, salt, pepper, parsley and Parmesan cheese. Sprinkle over the chicken breasts. Drizzle with remaining butter. Bake at 400 degrees for about 30 minutes or until done.

Sautéed Vegetable Medley

3 sweet peppers, I used one each of red, yellow and orange, cut into strips
6 medium large mushrooms, sliced
1 cup sugar snap peas, trimmed and cut in half
2 T olive oil
1 Tablespoon balsamic vinegar
salt and pepper to taste
1/2 cup grated Swiss cheese (or whatever you have on hand)

Heat the olive oil in a skillet, add mushrooms, peppers and snap peas. Sauté for about 5 minutes or until just starting to be tender. Add balsamic vinegar and remove from heat. Season to taste. Spoon into oven proof casserole dish, sprinkle with cheese and bake for about 10 minutes at 400 degrees.

Chilled Avocado Soup

2010-01-11T21:48:00.000-08:00

This is perfect for a hot summer evening. Cold and creamy with a hint of mint. I like to serve it in martini glasses (I've never actually had a martini - I tend to stick with wine, but I love the shape of the glasses.) This can be made ahead, in fact, it needs to chill for an hour or so. It's fast and delicious. I found the recipe in the June 2007 issue of Country Living magazine.

1/2 seedless cucumber, chopped
1 medium avocado, peeled and pitted
1 shallot, chopped ( I used a slice of Vidalia onion)
2 Tablespoons plain yogurt
2 Tablespoons fresh mint (I use a lot less, just a few leaves)
4 teaspoons fresh lime juice
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin (I prefer it without)
1 cup cold water

Throw everything into a blender and process until smooth. Chill for at least 1 hour. Serve garnished with a sprig of mint.

Breakfast Egg Strudels

2010-01-11T21:44:00.000-08:00

I make these for Christmas breakfast. And I never remember to take a photo. But they are good all year round, lounging luxuriously in the freezer, so next time I make some, I'll try to have my camera handy.

Edited to add: (photo taken December 2011) These make very neat little parcels that turn into a delicious melange of crunchy pastry and creamy filling once you attack them with a fork and knife. I cut into this one so that you could see the filling.

Egg Strudels

2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1/4 teaspoon salt
1/2 cup grated cheddar cheese

Melt the butter, add the flour, then stir in the milk. Whisk until bubbly and thick, then stir in the the salt and cheese and stir until melted. Set aside while you prepare the eggs.

6 eggs, beaten lightly with a fork
2 Tablespoons minced parsley
2 Tablespoons minced green onion or chives
1 cup diced smoked ham (optional)
1/2 teaspoon dried thyme
pepper and salt
1 Tablespoon butter

Melt the butter in a skillet. Add the eggs and scramble until set but still moist. Stir in the remaining ingredients and add to the cheese sauce. Let cool slightly.

8-10 sheets phyllo pastry
1/4 cup butter, melted

Place one sheet of phyllo on work surface. Cover remainder with towels to prevent drying out. Brush sheet lightly with butter. Fold in half, brush with butter. Spoon about 1/3 cup of egg mixture along narrow end of phyllo, leaving a 1-2 inch border. Fold sides over to enclose filling. Roll up. Brush top with butter.

Now, you can either bake them or freeze them. To freeze them, I place the rolls on a baking sheet lined with waxed or parchment paper, set the pan in the freezer until the strudels are frozen, then place them into a ziploc bag.

To bake before freezing, bake at 375 degrees 15-18 minutes.
To bake after freezing, do not thaw, but bake at 375 degrees 35-40 minutes.

These are so good with fresh fruit on the side and some cinnamon buns.

Apple Streusel Muffins

2010-01-11T21:41:00.000-08:00

Why is it that tiny things taste so much better than big things? The cuteness factor of mini muffins makes them more fun to eat than regular sized ones, in my opinion. Big or small, these muffins are perfect for breakfast, coffee, or as a snack.

Apple Streusel Muffins

1 cup whole wheat flour
1/2 cup white flour
1/2 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt

1 egg
2/3 cup milk
1/4 cup vegetable cooking oil
3/4 cup grated apple, peeled or not (I didn't peel mine)

In mixing bowl stir together flours, sugar, baking powder and salt. In another bowl beat egg, milk and cooking oil to blend. Stir in apple. Pour into flour mixture and stir just until moistened. Fill muffin cups (I made 3 dozen mini ones - or 12 regular sized) Sprinkle with streusel topping (below) and bake at 400 degrees for 15-20 minutes. (15 minutes for the minis)

Topping
1/2 cup brown sugar
1/4 cup flour (I used whole wheat)
1/4 cup butter or margarine, softened
1/4 teaspoon cinnamon

Rub all ingredients together until crumbly.

ENJOY!

Mini Meatloaves with Blue Cheese Filling

2010-01-11T21:31:00.000-08:00

This recipe is taken from the Thrifty Foods flyer - slightly adapted.

1 1/4 pounds extra lean ground beef

2 Tablespoons milk

1 large egg

1/4 cup bread crumbs (I used dry ones since the recipe didn't specify)

2 teaspoons chopped fresh rosemary (chopped fine)

3 green onions, thinly sliced

1/2 teaspoon salt

freshly ground black pepper to taste

4-6 chunks of blue cheese, about 1 inch square

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Combine all the ingredients except the blue cheese, in a bowl. Mix well, but lightly. Divide the mixture into 4-6 balls (I made 6). Flatten each slightly, place a square of blue cheese on the meat, then bring up meat around it to enclose completely. Shape into a mini meatloaf. Roast for 30 minutes, or until entirely cooked through (160 degrees on a meat thermometer.

Ginger Snaps

2009-12-12T13:41:00.000-08:00

The ginger in these is noticeable. I think they are wonderful, with a snap and a crunch, but not too crispy. I used to make them before going on a long trip - I think they helped keep the motion sickness to a minimum.

These cookies are from an old recipe book - The Mennonite Treasury of Recipes. My mom has a copy, and I got one when I married 30 plus years ago. I don't use the recipes very often, but there are some old standbys, such as this one, submitted by Mrs. Mary Enns from Ste. Elizabeth, Manitoba. Mrs. Mary Enns, you make good cookies.

2 cups flour
1 Tablespoon ground ginger
2 teaspoons soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses

sugar

Cream butter and sugar. Beat in egg and molasses. Sift in dry ingredients, blend well. Form small balls and roll in sugar. Bake 2 inches apart in 350 degree oven for 12 - 15 minutes. Cool on rack. They will flatten during baking. Makes 4 dozen or so, depending on the size.

Oven Yam Fries

2009-11-23T22:10:00.000-08:00

I've made these yam fries several times this fall. They are wonderful with almost everything - chicken, fish, even hot dogs! And they are very easy to make. Mix a little minced chipotle pepper with some mayonnaise and/or sour cream and you've got a dip with a bit of fire that complements the sweetness of the yams perfectly.

Oven Yam Fries

Yams - however many you think you'll eat - for the two of us I do two medium-sized yams, or one humongous one
olive oil
salt

Peel the yams. If you rinse them after peeling, dry them off well. Cut them into sticks about 1/2 inch square. Place them on a rimmed baking sheet and drizzle them liberally with olive oil. I would say I use about 2 Tablespoons for a panfull. With your hands, toss the yam sticks and the oil together until well coated. Don't be stingy with the oil. Salt them to taste.

Bake at 450 degrees for about 15 minutes, then remove from oven and turn with a metal lifter. This is when you will know if you used enough oil or not. They shouldn't stick to the pan. Return to the oven for 15 minutes more, or until tender and beginning to caramelize around the edges.

Serve hot.

Thyme Creamed Tomatoes

2009-11-15T17:30:00.000-08:00

Oh, these were good. Definitely a keeper recipe. We are still using tomatoes from our summer garden. I've had a huge platter on my kitchen countertop since August. Today I put the remainders in a small bowl. Sigh. I do love homegrown tomatoes.

Back to this dish. It's creamy, sweet, savory and rich but not cloying. I served it with a roasted chicken, lemon spinach couscous and steamed broccoli. Ashley said it was like eating candy. There wasn't a scrap left at the end of the meal.

I found the recipe in French Taste, a cookbook by Laura Calder, one of Canada's Food Television stars. The book is from the library, but it might have to go onto my Christmas list because there are so many recipes I want to try.

Thyme Creamed Tomatoes

2 Tablespoons butter
1 onion, chopped (optional)
4 medium tomatoes, halved horizontally (I had smaller ones and just cut up enough of them to fill my pan)
a generous handful of chopped fresh thyme
salt and pepper
1/2 cup heavy cream (I used less, probably 1/4 cup)

Melt the butter in a sauté pan over medium high heat. Add the tomatoes, cut side down. Poke them a few times with a knife to prevent the skins from bursting. Cook 10 minutes. Flip, scatter with the thyme and cook 5-10 minutes more on the other side, until soft. Season with salt and pepper. Pour over the cream, and reduce to a thick sauce around the tomatoes, about 5 minutes. It will brown a bit and swirl together with the tomato juice. Serve.

I cooked mine longer and at a medium to low temperature. The onions caramelized, the cream turned a lovely shade of brown, and the tomatoes slumped in the creamy bath. Definitely delicious!

Bavarian Apple Tart

2009-11-08T18:03:00.000-08:00

This is one of my favorite desserts. It's easy to make and tastes like it came from a bake shop. I tinkered with the original recipe yesterday and here's what I came up with. It's creamy, sweet, tart, crunchy and buttery all at once. I like it plain, but some I know, prefer it with a little whipped cream or a small scoop of vanilla ice cream.

Bavarian Apple Tart

Crust:

1/2 cup butter

1/3 cup sugar

1/4 tsp vanilla

1 cup flour

Place all ingredients into food processor and pulse until crumbs start to cling together. Press into a 9 inch tart shell with a removable bottom. (Or use a 9 inch springform pan.)

Filling:

8 ounces cream cheese, softened

1/4 cup sugar

1 egg

1 tsp vanilla

Combine all filling ingredients in food processor and process until smooth and creamy. Pour into lined tart pan.

Apple Layer:

Apples, peeled, cored and cut into thick slices - you will need enough to lay in a single layer on the filling. I would guess 3-4 medium sized apples

1/4 cup brown sugar

2 Tablespoons butter

Melt the butter in a 10 inch skillet over medium heat. Add the apples and toss gently to coat with the butter. Let cook 3-4 minutes or until just beginning to soften. Add sugar and stir gently, being careful not to break the apples. Cook for another 5 minutes or so. Apples should be just starting to soften - you don't want them to break apart.

With a thin spatula or a fork, gently arrange the apples in a single layer over the cream cheese mixture around the outside of the tart. Fill in the center with another circle of apples.

Bake at 400 degrees for about 15 minutes. Then add the following topping and continue baking for another 10-15 minutes or until the apples are tender and the filling set. Serve warm or at room temperature. Store leftovers (if any) in the fridge.

Topping:

1/2 - 1 cup chopped almonds

2 Tablespoons melted butter

2 Tablespoons brown sugar

1/2 teaspoon cinnamon

Pumpkin Squares

2009-10-28T12:25:00.000-07:00

These pumpkin squares have become a tradition around our house. Their moist spiciness is perfect with a cup of tea on a cool afternoon or evening. The recipe makes a large pan full and they freeze well. Sometimes I add grated orange rind and orange juice to the icing which adds another level of flavor.

Pumpkin Squares

4 large eggs
1 2/3 cups sugar
1 cup oil
1 16-oz can pumpkin puree (not pumpkin pie filling)
1 cup whole-wheat flour
1 cup white all-purpose flour
2 tsps baking powder
2 tsps Pumpkin Pie Spice
1 tsp baking soda

Preheat oven to 350 degrees. Grease a 15 x 10 inch jelly roll pan. In large mixing bowl beat together eggs, sugar and oil. Gradually add the pumpkin, beating until smooth. Add the flours, baking powder, spice, and baking soda. Stir until smooth (there may be a few small lumps). Pour the batter into the prepared pan and bake for 25-30 minutes.

When cool, cover with a layer of vanilla butter icing (soft butter, icing sugar, vanilla and some milk) then chop a few sweetened dried cranberries and sprinkle them on top. Enjoy with a cup of hot Earl Grey tea.

Ginger Chicken Soup

2009-10-27T08:28:00.000-07:00

I wanted to make some chicken soup, but also wanted something a bit different than the usual, and very good, traditional flavour. So I thought about what I had in the fridge, and what I felt like, and ginger came to mind. A bit of red curry paste paired with the ginger made for a soup that was comforting and spicy and oh, so warming. I've made it again and like it even more.

1 T vegetable oil
1/2 teaspoon red curry paste
2 T minced fresh ginger
2 leeks, sliced (white part and a bit of the green)
1 can coconut milk
4 cups chicken broth (homemade, or low-sodium)
1 sweet red pepper, diced
5 baby bok choy, sliced (white and green parts)
2 carrots, diced
1-2 cups cooked chicken, shredded or cubed
2 T fish sauce
1 T brown sugar
1-2 T lime juice
2 T fresh basil

Heat the oil in a large soup pot and add the red curry paste. Stir until fragrant and the oil is colored. Add the ginger and stir for about 1 minute. Add the leeks and continue stirring just until barely softening. Add the coconut milk, chicken broth, sweet red pepper, and carrots and bring to a boil. Simmer gently until the carrots are almost tender, 15 - 20 minutes. Add the chicken and the bok choy. Simmer another 5 - 10 minutes.

Stir in the fish sauce, the brown sugar, the lime juice and the fresh basil. Taste the soup. There should be a nice balance of sweet, salty, and sour. Adjust the fish sauce, lime juice and sugar if needed.

Enjoy the fragrance and the taste - both are wonderful!

Pork Tenderloin with Apples and Prunes

2009-10-06T18:51:00.000-07:00

This represents a perfect fall dish to me - earthy apple and rosemary flavours, tender meat and a hint of sweetness in the prunes. Served with roasted potatoes, baked tomato halves and steamed broccoli.

Pork Tenderloin with Apples and Prunes

1 T olive oil
1 pork tenderloin
salt and pepper to taste
2 apples, quartered, cored and cut into wedges
1/4 - 1/2 cup dried prunes, quartered
2 Tablespoons grainy mustard
1 cup white wine (or apple juice)
1 sprig fresh rosemary

Heat oil in large skillet over medium-high heat. Season the tenderloin with salt and pepper. Brown in the oil on all sides. Whisk the wine with the mustard to blend, then add to skillet along with the apples and prunes. Lay the fresh rosemary sprig on top. Simmer, covered, 20-30 minutes or until tenderloin is tender. The apples will have cooked down somewhat and all will be wonderfully fragrant.

Slice the tenderloin and serve with the apples and prunes. Garnish with another sprig of rosemary, if desired.

Salmon with Beurre Blanc

2009-09-29T21:04:00.000-07:00

This was tonight's dinner. I made a citrus ginger beurre blanc, and a huge mess. I had the white wine in the little saucepan on the stove and I was using a reamer to squeeze the orange juice over top. My hand slipped and the saucepan flipped and sent the mixture ALL over the kitchen. I was wiping orange pulp and white wine off of cupboards, the floor, the fridge and the microwave. And then I had to start all over again. But it was delicious - citrusy, not sweet, with a hint of ginger and a wonderful smoothness that made me want to eat it all with a spoon.

I plated the salmon on a bed of just barely sauteed fresh spinach, and served garlic smashed potatoes, carrots and pan-seared cherry tomatoes alongside. The potatoes, carrots and tomatoes all came from our garden. No matter how hard I try I cannot make spinach grow. It sprouts and then just sort of sits there, green and stunted. I think next year I'll just skip trying.

Beurre Blanc

1 Tablespoon minced red onion
1 Tablespoon minced fresh ginger
1/4 cup white wine
juice of 1/2 orange
1 Tablespoon lemon juice
1/2 cup butter, in 1 inch cubes

In a small saucepan, combine the onion, ginger, white wine, orange juice and lemon juice. Bring to a boil over high heat and let boil until the mixture is reduced to about 2 Tablespoons. Lower the heat to minimum and add the cubes of butter, one at a time, whisking briskly. Make sure that each cube melts before adding the next one. Don't let the mixture get too hot or it will break and the butter will separate.
Keep warm until ready to serve.

I just salted and peppered salmon fillets, heated olive oil and a bit of butter until hot, then quickly pan-fried the salmon, adding the cherry tomatoes after turning the salmon. Serve the beurre blanc over the salmon.

Cream of Broccoli Soup

2009-09-29T20:53:00.000-07:00

Now that fall is here soup is on the menu more often. I could eat soup every day - there are so many ways to make it and serve it. Soup and sandwiches, soup and salad, soup and bread - the perfect pairing. On Sunday our youngest daughter and her boyfriend came for lunch before she had to fly to Alaska on her first business trip. I made this Cream of Broccoli Soup, a Roasted Tomato Tart and a Green Salad, with berries and white chocolate sauce for dessert.

Making soup from scratch doesn't take much time at all and tastes so much better than even the best packaged soup, be in from a can or a tetra pack. What made this soup special is that I sprinkled a little crumbled blue cheese on top just before serving and it melted into creaminess that blended perfectly with the fresh broccoli.

Cream of Broccoli Soup
Serves 4

1 Tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
4-5 cups broccoli, very coarsely chopped (not really chopped, in florets, with the stem in one-inch chunks)
3-4 cups chicken broth, preferably homemade, or low-sodium
salt and pepper to taste
2 Tablespoons heavy cream (whipping cream)
1/4 - 1/2 cup crumbled blue cheese

Heat oil in medium saucepan. Add onion and garlic and saute until soft, but not brown. Add broccoli and chicken broth. Bring to a boil, then lower heat, cover and simmer about 15 minutes or until broccoli is very tender. Let cool slightly, then puree, either with a stick blender, or regular blender. Adjust seasonings. Just before serving, stir in the cream. Ladle into soup bowls and sprinkle 1-2 Tablespoons of blue cheese over bowl.

Roasted Tomatoes

2009-09-16T09:28:00.000-07:00

This is a basic recipe that can be used so many ways. I like to freeze these in containers and pull them out in the dead of winter for a taste of summer.

Wash fresh tomatoes, core them and cut them in half. Arrange the halves cut side up on a rimmed baking sheet. Chop one onion and sprinkle over the tomatoes. Sprinkle with fresh thyme and drizzle liberally with olive oil. Sprinkle with coarse salt and a twist of freshly ground black pepper over each tomato half. Place in a 350 degree oven for 2-3 hours. The tomatoes will release all their juices, then as the juice is reduced, a lovely caramelizing effect takes place. You will think the tomatoes are beginning to burn from the scent. Keep checking them. When done the edges should be browned and caramelized.

Try not to eat them all straight off the pan. They are as sweet as candy!

Uses for roasted tomatoes:

1. Roasted tomato soup - Sauté onion and garlic in olive oil until soft. Add roasted tomatoes (about 3 halves per serving) and some chicken or vegetable broth. Simmer 15 minutes or so. Purée and finish with some heavy cream. Season to taste.

2. Roasted tomato tart - Roll out puff pastry, partially bake and then cover with roasted tomatoes. Sprinkle with parmesan cheese or crumbled feta cheese. Toss a few fresh herbs on top - oregano, thyme, marjoram - and bake at 400 degrees until the pastry is done, about 20 minutes.

3. Roasted tomato, green bean and shrimp salad - seen here.

4. Use them as a side dish with roasted or grilled chicken or steak.

Roasted Tomato & Shrimp Salad, Sunshine Dessert

2009-09-16T09:15:00.000-07:00

Tomatoes and green beans are what's most plentiful in my garden these days. I've been roasting tomatoes and freezing them, but last night used some in this delicious salad. It's based on a recipe I picked up at our local market, but I seriously changed it. I created the dressing on my own, and added shrimp to the top for a wonderful late summer dinner.

We don't have the level of cable that gives us Food TV - so sad. However, I get Foodtv.ca's newsletters and this week, they gave links to some online shows. Yeah! I watched Laura Calder with French Food at Home and was inspired to adapt what I had on hand to her recipe for summer fruit. The program was called Mediterranean Sun and there are a number of recipes from it that I scribbled down to try. This one, fresh summer peaches and prune plums drizzled with an orange flavoured honey syrup and sprinkled with pistachios was the perfect end to our late summer dinner.

Roasted Tomato, Green Bean and Shrimp Salad

8 roasted tomato halves (see recipe here)
green beans, trimmed and cut into 1-1/2 inch lengths (or leave them long)
shrimp (I used one package of frozen raw shrimp - about 30 medium shrimp)
2-3 large cloves of garlic, minced
1 T olive oil
salad greens
Dressing (recipe follows)

The roasted tomatoes should be warm or at least at room temperature. Simmer the green beans for about 3 minutes in a small saucepan. Drain and plunge into an icewater bath to stop the cooking. Mix the beans with about half of the dressing (depending on how many people you are feeding, and how many beans you have, you may need the entire amount.) Keep at room temperature. Peel the shrimp (unless already done for you.) Heat the oil in a skillet over medium high heat and quickly add the garlic and shrimp, stirring for about 2-3 minutes until the shrimp are nicely pink. Don't overcook them.

Pile salad greens onto plates, arrange four roasted tomato halves on one side, a mound of dressed green beans on the other and the hot shrimp on top.

Dressing Recipe:

1 clove garlic, minced
1 tsp orange zest
1 tsp old style mustard, or Dijon mustard
juice of 1 orange (1/4 - 1/3 cup)
2 tsp balsamic vinegar
freshly ground pepper and salt to taste
1/4 - 1/3 cup olive oil

Whisk all ingredients together.

Sunshine Fruit Dessert

Peaches, one per person
Prune Plums, two to three per person (or use apricots as Laura Calder did in her program)
1 Tablespoon toasted pistachio nuts per person
Honey syrup to drizzle on top (recipe follows)

Peel the peaches (immerse them in boiling water for 30-60 seconds, slip them into an icewater bath and the skin will slip off easily.) Cut them in half, take out the pit and slice them into wedges. Arrange on a plate. Wash the prune plums, cut in half, pit and arrange on top of the peaches. Drizzle each plate with 1-2 Tablespoons honey syrup and sprinkle with pistachio nuts. Laura recommended a bit of crème fraîche on the side, but I didn't have any and it was delicious without.

Honey Syrup

2 T white sugar
2 T honey
1/2 cup water

Simmer until sugar is dissolved, 1 -2 minutes. Add 1 teaspoon grated orange rind. Let cool. (Note: Laura's recipe suggested orange flower water, just a few drops, instead of the orange zest. Again, I used what I had on hand.)

Blueberry Nectarine Salad

2009-08-20T19:15:00.000-07:00

We returned home last night after a 2 week trip away visiting family and friends. We had a wonderful time, but I missed cooking! Tonight for dinner I concocted this salad with market fresh fruit - some of the bounty of late summer. It's sweet, but with a tang due to the lime juice and a bit of bite from the freshly grated ginger. Very refreshing. And the amounts depend on what you've got on hand - nothing too exact.

Blueberry Nectarine Salad

1 1/2 cups fresh blueberries
2 nectarines, pitted and cut into chunks
1/2 cup feta cheese, cubed
lettuce to line the plate

Dressing

3 Tablespoons fresh lime juice (a bit of the rind grated in would be good, too)
1 1/2 Tablespoons liquid honey
1 - 2 teaspoons finely grated ginger
3 Tablespoons olive oil
1 - 2 Tablespoons fresh basil, finely sliced
salt and pepper to taste

Whisk all the dressing ingredients together and combine them gently with the blueberries, nectarines and feta cheese. You might not need all of the dressing. Line four salad plates with lettuce and pile the dressed fruit mixture on top.

Blueberry Streusal Bars

2009-07-21T17:06:00.000-07:00

Blueberry season is here and will soon be gone. I put 20 pounds of berries into the freezer this week with the help of my mom and dad, and my husband. They are undoubtedly best fresh, preferably eaten off the bushes in the back yard, but these bars definitely qualify for runners-up. The recipe is from Fine Cooking magazine, and I haven't done a thing to it other than make it several times. (edited to add: as I typed the recipe, I realized that I have made a few minor changes.)

1 cup butter, softened
3 cups flour
1 1/2 cups old-fashioned rolled oats
1 1/3 cups light brown sugar (I used a bit less)
1 tsp table salt
1 tsp baking powder
1 large egg, separated
14 oz can sweetened condensed milk (I used the light version)
1/2 cup fresh lemon juice
2 tsp grated lemon zest
2 1/2 cups blueberries, washed and drained (I've made this with equal success using frozen blueberries, slightly thawed)

Preheat the oven to 350 degrees. Grease a 9 x 13 glass baking pan.

In a large bowl, combine the flour, oats, sugar, salt and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 1/2 cups to another bowl and reserve that for the topping.

Blend the egg white with the remaining crumb mixture and press into the bottom of the pan to form a level crust. Bake the crust until it starts to form a dry top, 10 to 12 minutes.

Meanwhile, in a medium bowl, whisk together the condensed milk, lemon juice, lemon zest and egg yok. Let this mixture stand for 5 minutes; it will be begin to thicken.

Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the berries. Spread gently to make it more or less even, without becoming too concerned since it all levels out in the cooking. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes (a wee bit longer if you use frozen berries).

Sprinkle the reserved topping mixture over the lemon-blueberry layer. Bake until the filling is bubbly at the edges and the topping is golden brown, 25-30 minutes.

Let cool, then cut into bars. I like this warm. The bars freeze well, and heated up just slightly in the microwave makes for a bit of summertime all year round. Keep in the refrigerator if you don't freeze them.

Chocolate Almond Cookies

2009-07-14T20:26:00.000-07:00

I'm not overly fond of cookies unless they are hot out of the oven, or eaten raw - yes, I still eat cookie dough. But my husband likes a bit of baking around. Here's a recipe I adapted from Fine Cooking magazine. They are rich and chocolatey, but maybe a wee bit dry. I'll see what can be done about that in the future.

Chocolate Almond Cookies

1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/2 cup sliced almonds (or chopped or slivered)

Preheat oven to 350 degrees. In a medium bowl combine the flour, cocoa powder, baking soda, and baking powder. Stir and set aside.

In a large mixing bowl, beat the butter until creamy. Add the sugar (both white and brown) and beat well. Add the egg and the vanilla. Beat well.

Add the dry ingredients, mix, and then add the nuts and mix just until combined.

Drop heaping teaspoonfuls of dough about 1 1/2 inches apart on a baking sheet lined with parchment paper. Bake 10 to 12 minutes - I would err on the side of less time rather than more.
Let cool for a few minutes on the baking sheets, then transfer to a rack to cool completely.

Blueberry Cream Tart

2009-07-11T18:04:00.000-07:00

I love summer fruits. Blueberries might be up at the top of the list, followed closely by raspberries and perfectly ripe peaches. I'd say they tie for first place.

We're having dinner at our friends' place and I volunteered to bring dessert. Blueberries are wonderful any time of year, frozen, but when they are fresh I really hate to cook them. I picked these from our bushes yesterday and made the tart today. There are a few steps, but none of them are lengthy or complicated. And this can be made ahead - which for me is the hallmark of easy desserts.

Press-in Tart Crust

1 1/4 cups flour
1/2 cup cold butter, cut into pieces
1/4 cup icing sugar

Pulse all ingredients in a food processor until moist crumbs form. NOTE: I had trouble today with the "moist crumbs." They didn't form. So I mixed an egg yolk with about 1 Tablespoon of water and drizzled it over until the crumbs formed.

Press into a 9 inch round tart pan with a removable bottom. Freeze about 10-15 minutes to firm everything up. Bake at 350 degrees 25-30 minutes; cool completely.

Blueberry Filling

1/2 cup sugar (or less)
2 Tablespoons cornstarch
1/4 tsp salt
1 cup water
1 Tablespoon lemon juice
2 Tablespoons butter
3 cups fresh or frozen blueberries

Mix the sugar, cornstarch and salt. Stir in the water and bring to a boil. Stir constantly until thickened. Remove from heat and add butter and lemon juice. Stir until butter melts. Stir in blueberries and set aside to cool.

Cream Filling

1 cup whipping cream (more for top, if desired)
1/2 teaspoon vanilla
8 ounces cream cheese, softened
1/2 cup icing sugar
1 Tablespoon lemon juice

Whip cream with vanilla until soft peaks form. Set aside. Mix cream cheese, sugar and lemon juice until smooth and creamy. Fold in whipped cream.

Assemble the tart:

Spoon the cream filling into the bottom of the tart pan, spreading to cover the entire bottom. Layer the blueberry mixture on top. Spread additional whipped cream on top, if desired.

Best enjoyed outside with good friends.

Quinoa Vegetable Salad

2009-07-07T09:30:00.000-07:00

I first tasted quinoa (pronounced "keen-wa") when I lived in Ecuador. It's one of the ancient grains cultivated by the Inca people of the Andes Highlands for over 5000 years. The UN has classified quinoa as a "super-crop." It contains more protein than any other grain. Its relatives are not other cereals, but spinach, beets, and Swiss chard. I've heard that it's related to pigweed as well. We call it a grain because of the way it's cooked and used.

I made this salad this past weekend. My husband wasn't thrilled with it, but my daughters were, and our Spanish houseguest enjoyed it. It's fresh and crunchy, similar to tabbouleh salad.

Quinoa Vegetable Salad

1 1/2 cups quinoa
3 cups water
1 tsp salt
1 Tablespoon olive oil

Combine the quinoa, water, salt and oil in a medium-large saucepan. Bring to a boil, then cover and simmer for about 15 minutes. Most of the water will have been absorbed. I like to spread out the quinoa on a baking tray to cool quickly, but that's optional. Cool it one way or another.

1/2 cup chopped parsley
1/4 cup chopped fresh mint leaves
2 medium Roma tomatoes, diced
1/2 medium English cucumber, chopped
3 Tablespoons green onion, thinly sliced
4 cloves garlic, minced
3 Tablespoons olive oil
1/4 cup lemon juice
salt and pepper to taste

Mix all of the above with the quinoa. This can be served at room temperature or chilled. Other additions might include chopped black olives, or sweet red peppers.

Grilled Eggplant and Feta

2009-07-02T20:14:00.001-07:00

I'm kicking myself for not taking a picture of this because it turned out surprisingly well. It was very much a "oh, this might work," and "hmmm, maybe some of this" recipe. And I'll be making it again, but I'd better write it down now while I can still remember what I did.

Grilled Eggplant and Feta Bake

2 medium eggplants
1-2 chopped tomatoes
1 T balsamic vinegar
1/2 cup (or more) feta cheese, crumbled
1/4 cup chopped kalamata olives
olive oil
salt and pepper

Trim the ends off the eggplants and slice about 3/4 inch thick. Brush both sides with olive oil and grill over a medium hot fire until tender - about 10 minutes on each side. Check to make sure they don't burn.

Remove from the grill, let cool slightly and then chop very coarsely. I just cut the slices into quarters. Layer half of the eggplant in a shallow baking dish, sprinkle with salt and pepper and half of the feta cheese. Layer on the rest of the eggplant, then the chopped tomatoes. Drizzle the balsamic vinegar over top. Sprinkle on the olives and the remaining feta cheese. Bake at 350 degrees for about 15 minutes. (or if you use a grill safe pan, cover with foil and heat on the grill - basically you just want the tomatoes to buddy up to the eggplant)

Strawberry Lemonade

2009-07-02T12:52:00.000-07:00

One of my favourite things to make in the summertime is strawberry lemonade. This is a concentrate and I freeze it for later. It's easy to do and tastes very refreshing.

Strawberry Lemonade Concentrate

6 cups strawberries, hulled
4 cups fresh lemon juice
6 cups granulated sugar

Puree the strawberries in a food processor or blender. I add a little of the lemon juice, if necessary to create some liquid at the beginning.

Place the puree and the sugar in a stainless steel saucepan and gently heat and stir until the sugar is dissolved. You don't want to cook the strawberries, just dissolve the sugar.

Once dissolved, remove from the heat and stir in the lemon juice.That's it! Mix about 1 part concentrate to 1 part water. Or use gingerale, tonic water, or sparkling water. Or even chilled white or rosé wine.

Cucumber Radish Appetizer

2009-06-23T20:31:00.000-07:00

Whenever I eat a radish I think of the scene in Gone With the Wind when Scarlett is in the garden at Tara, hungry after the deprivations of the war, and she finds an old radish plant, pulls it up and eats it.

These radishes grew in my garden and they were crisp with a fresh peppery flavour that wasn't overwhelming. I had so many that I had to devise something to do with them. This appetizer was the result and I have to say, I think it's awfully pretty. And easy, too.

Radish Cream Cheese Spread

10 radishes, tops and tails trimmed
2 cloves garlic, minced
8 ounces cream cheese, softened

Place the radishes and garlic in a food processor and pulse until finely chopped. Add the cream cheese and pulse until combined. This can be used right away, but I found the fresh garlic overpowered the radishes. If you plan ahead, refrigerate overnight, or at least a few hours and the flavours will settle down into a lovely fresh mix.

To make the appetizers, cut an English cucumber into fairly thick slices, dollop some dip atop and garnish with the prettiest radishes you can find.

Watermelon, Feta, Shrimp Salad

2009-06-23T20:06:00.001-07:00

I made this a couple of weeks ago - had a craving for sweet watermelon. The combination of flavours might seem odd, but they work really well together - salty feta with the sweet watermelon. The grilled shrimp is optional but since this was our main course, I added some. I suppose you could add grilled chicken as another option.

Step One:
1 pound large shrimp, deveined (peeled or unpeeled - I like peeling them as I eat them)
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more to taste

Preheat grill or grill pan to medium-high. Toss shrimp with olive oil. Stir in salt and pepper. Cook shrimp about 2 minutes per side or until just cooked through. Transfer to a plate to cool.

Step Two: the Dressing
2 tablespoons fresh lime juice
1 teaspoon honey
1/2 small red onion, thinly sliced
1/4 cup sliced fresh mint, divided
1 T olive oil
1/2 teaspoon salt
freshly ground black pepper to taste

Whisk together the lime juice and honey, salt and pepper. Whisk in the olive oil. Pour over the red onion and 2 T of the mint. Toss gently to combine.

Step Three: Putting it all together

4 cups arugula (or mixed greens)
8 (4-inch) seedless watermelon wedges
4 ounces crumbled feta cheese

To serve, place 1 cup arugula on each of 4 plates and top with 2 melon wedges and 1/4 of the onion-mint mixture; sprinkle with equal amounts of feta, top with about 6 shrimp, and garnish with some of the remaining fresh mint. Serve immediately.

Add some french bread, toasted with herbs to round out this simple and delicious meal - perfect for a hot summer night.

Grilled Hearts of Romain with Blue Cheese Dressing

2009-06-23T19:58:00.000-07:00

I saw this recipe in Fine Cooking a few years ago and thought it looked intriguing. Today I was out in my garden and noticed I had a LOT of romaine lettuce that needed thinning. And I remembered this recipe. And remarkably, I had all the ingredients.

It was delicious! Just a hint of smoky grill flavour combined with still crunchy lettuce and chunky blue cheese made for a wonderful combination. And almost anything tastes better with a little bacon! I made only half of the dressing recipe and there is a lot left for another day! More lettuce thinning to come!

Dressing:

1 cup mayonnaise
1/2 cup sour cream
1/4 cup milk, more as needed
6 ounces crumbled blue cheese, such as Roquefort or Danish blue
1 1/2 Tablespoons finely grated shallot
1 clove finely grated garlic
1 Tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper, more to taste

For the salad:

2 hearts of romaine lettuce, bases trimmed but left intact, halved lengthwise (this will serve 4 people)
olive oil for brushing
salt and pepper
4 slices bacon, cooked and crumbled

Make the dressing: In a medium bowl combine the mayonnaise, sour cream, milk, blue cheese, shallot, garlic, lemon juice, salt and pepper. Cover and refrigerate for at least 3 hours to let the flavours develop. Taste before using. You may need additional milk to thin the dressing as it will thicken upon standing.

Prepare the salad: Heat a gas grill to medium low. Lightly brush olive oil all over the romaine hearts, taking care not to break the leaves. Sprinkle with salt and pepper. Put the lettuce cut side down on the grate, directly over the heat. Grill until the outer leaves are charred and wilted and the lettuce is barely warm through to the core, 2-5 minutes. Transfer to a clean platter and let rest for 5 minutes.

To serve: Place half a heart of romaine, cut side up on each plate, top with about 2 Tablespoons of the blue cheese dressing, sprinkle with the crumbled bacon and serve immediately.

Chicken Marinade

2009-06-23T19:46:00.000-07:00

I love barbecued chicken breasts. But they can become too dry if not watched carefully. A friend gave me this recipe for a chicken marinade that results in juicy and flavourful chicken.

I like to purchase a big package of chicken breasts, then freeze them in smaller portions. Last summer I tried making the marinade and putting it on the chicken in the ziploc bag before freezing. Take a bag out of the freezer and the meat marinades beautifully while it thaws. Father's Day was the day after I returned from a trip to Europe with my mom and my sister. I knew I wouldn't be in any frame of mind to cook or even think about a menu, so I suggested to my daughters that I would prepare the marinade and chicken before I left on my trip, and they could take care of the rest of the menu. I felt so organized!

We had a wonderful barbecue on our son and daughter-in-law's new deck. The girls made yummy salads and dessert, and I contributed my bag of chicken. I was feeling a little punch-drunk with just 6 hours sleep in 36 hours.

Chicken Marinade

1/4 cup soy sauce
1/4 cup mayonnaise
1 Tablespoon olive oil
1 Tablespoon lemon juice
2 teaspoons dried oregano
2 cloves garlic, minced
3/4 teaspoon ground pepper

Mix it all up, pour over chicken pieces and marinade for several hours, or freeze.

Potato, Zucchini, Tomato Tian

2009-06-23T19:35:00.000-07:00

I found the original version of this recipe in Ina Garten's "Barefoot in Paris" cookbook. A tian is really nothing more than layered ingredients cooked together. Usually consisting of vegetables, the ingredients are carefully composed to look attractive as well as taste good.

Tian is also the word used for the baking dish itself. I don't know if my Corning Ware shallow dish is actually a tian, but it seemed to work just fine.

This dish was easy to prepare and the combination of flavours has a lovely thyme-infused earthiness. Next time I might try it with rosemary. So...on with the recipe.

Vegetable Tian (serves 3-4)

olive oil
2 yellow onions, cut in half and sliced about 1/4 inch thick
2 garlic cloves, minced
1 pound white potatoes (or whatever you have) (I used one average sized baking potato)
1 medium zucchini
2 tomatoes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon fresh thyme leaves
2 ounces Gruyere or Emmenthal cheese, grated

Preheat the oven to 400 degrees.

Brush a pan with olive oil. I used a 10 round pan, but any size or shape can be used. This dish is easy to expand to feed more people.

In a medium skillet, heat 1 Tablespoon olive oil and cook the onions until translucent, taking care not to brown them too much. Add the garlic and cook for another minute or so. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them in tightly, making just one layer. Sprinkle with the salt and pepper, then the thyme leaves. Drizzle with a little more olive oil, about 1 Tablespoon. Cover the dish with aluminum foil and bake for 30 - 35 minutes, or until the potatoes are barely tender. Uncover the dish, sprinkle the cheese on top and bake for another 25-30 minutes or until browned.

NOTE: I forgot the garlic until it was too late, but the dish tasted wonderful nonetheless. And lacking any of the suggested cheeses, I sprinkled about 3 Tablespoons of freshly grated Parmesan cheese instead.

Raspberry Meringue Roulade

2009-05-11T09:34:00.000-07:00

Pavlova is one of my favourite desserts. It's so easy to make and can be done ahead. But I recently discovered this wonderful recipe over at Thibeault's Table . It's Pavlova at high speed. And there is less of the crisp crust that Pavlova has, but I'm wondering if I might like this version better over the long run.

It needs to be done fairly last minute - but takes less than 20 minutes to bake, then 20 to cool. And oh my, the soft, pillowy sweet meringue with lightly sweetened whipped cream and tart raspberries. Delectable! I used frozen raspberries that thawed only partially so they weren't runny with juice yet. They were just perfect.

If you compare my photo (a bit blurry) with Thibeault's, you'll notice hers is actually a roulade - mine is more like a quesadilla - folded over. But I think they probably tasted equally gorgeous.

Broccoli and Boursin Quiche

2009-05-11T09:20:00.000-07:00

I do love quiche. This recipe came from the quarterly magazine available at our local grocery store, Thrifty's. Their site has many great recipes, and although I think shopping there is a bit more expensive than other stores, the quality is insurpassable. Anyway...

Broccoli and Boursin Quiche

4 eggs
1 1/4 cups milk (I used 1%)
pinch grated nutmeg
salt and white pepper to taste (I used freshly ground black pepper)
2 cups broccoli florets, lightly steamed until crisp tender
1 (150 gram) package Boursin cheese
1/4 cup finely chopped red bell pepper
1 deep-dish pie shell (I used Patricia Well's Pâte Brisée, made with butter)

Preheat oven to 350 degrees. Break eggs into a bowl and whisk until yolks and whites are combined. Whisk in the milk, salt, pepper and nutmeg. Set aside.

Roll out pie crust to fit a deep pie plate. Distribute half of the cheese, in small chunks, over the bottom, then arrange the broccoli over that, and then the rest of the cheese. Sprinkle with the red bell pepper. Pour the egg mixture over top and bake for 45 - 50 minutes or until the eggs are set. Rest the quiche for about 5 minutes before cutting and serving.

Serve with a green salad, and some crunchy bread for a delicious and easy dinner.

I like leftover quiche. It packs well in lunches and also reheats well in the microwave.

Cucumber Feta Salad

2009-05-07T11:32:00.000-07:00

Long English cucumbers were on sale two for one last week. I had read a recipe somewhere about making a cucumber feta salad, but couldn't remember where (note to self - that's what bookmarks and printers are for). (Edited to add: the inspiration came from Kelley, who re-posted her recipe the very same day I posted this one - is it cucumber season?)

So I attempted it on my own, and it was yummy, if I do say so myself. Even my husband, not known for choosing to eat salad as a snack in the evening, took this out of the fridge and ate it (out of the container!) while reading his sailing magazine.

So, here's what I did (more or less)

Cucumber Feta Salad

1 long English cucumber, quartered lengthwise and sliced, about 1/3 inch thick (yes, 1/3 inch - or 1 cm)
1/2 - 2/3 cup of feta cheese, cubed or crumbled, depending on if you buy it dry or brined.
1/2 red onion, thinly sliced
1/4 cup black olives (I use the pitted Kalamata ones from the deli)

Dressing:
2 T olive oil
2 T red wine vinegar
2 teaspoons fresh oregano, finely chopped (mine is just showing up outside after a long winter)
1/2 teaspoon Dijon mustard
1-2 T plain yogurt
salt and freshly ground pepper

Whisk the dressing ingredients together, pour over the salad ingredients and enjoy the crunch!

Strawberry Spinach Salad

2009-04-26T21:25:00.001-07:00

Spinach and strawberry season is coming. While they overlap, I love making this salad. The flavours meld so beautifully.

Strawberry-Spinach Salad

Spinach leaves, washed, trimmed and sliced or torn
Fresh strawberries, washed and tops removed. Halve the berries.
Goat cheese (Chevre)
Freshly snipped chives

Amounts depend on how many people you want to serve. I make individual plates these days, placing first the spinach, then the berries, then crumble a little goat cheese on top. Sprinkle with chives after drizzling a little of the following dressing on top.

Raspberry-Poppy Seed Dressing

2 T raspberry vinegar (or use cider or champagne vinegar)
1 T sugar (if desired, I leave out)
1 tsp poppy seed
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup vegetable oil or olive oil

Whisk all together then drizzle over salad.

You can also add toasted almonds or pecans to this salad. The combination of the creamy goat cheese, sweet strawberries and crunchy spinach is one of life's little pleasures. Enjoy!

Cherry Season - Cherry Clafoutis

2009-04-26T21:23:00.000-07:00

This was posted on my other blog last summer - I just copied it here.

I do love cherries. The season is so short, which makes me eat all I can, while I can. My mom used to can cherries in sugar syrup when I was a child, but I never liked them that way - only fresh. So I was a little hesitant to try this recipe, since it involves cooking the cherries. But, oh my goodness - it's delicious. We had it for dessert last night and then I ate the rest for breakfast.

The recipe is from the Chez Panisse Cookbook, by Alice Waters. The sauce that goes with it makes the dessert, in my opinion. Sweet cherry flavour with a bit of sharp lemon in contrast. So very good.

Cherry Clafoutis
1 pound sweet cherries (preferably Bing), washed and pitted ( I used about 1 1/2 cups)
2 teaspoons fresh lemon juice
1/4 teaspoon grated lemon zest
pinch ground cinnamon
1/3 cup sugar
2 eggs, separated
3 tablespoons sugar
2 tablespoons flour
1 teaspoon vanilla extract (I substituted a splash of kirsch)
1/4 teaspoon almond extract
1/3 cup cream
a pinch salt
powdered (confectioners') sugar

Preheat the oven to 350 degrees. Lightly butter a baking pan large enough to hold the cherries loosely in a single layer. Prepare the cherries and arrange them in the pan. Sprinkle with with lemon juice, zest, cinnamon, and (1/3 cup) sugar. Bake until the fruit is tender, about 15 minutes, stirring once or twice. Raise the oven temperature to 375 degrees. Butter another gratin dish large enough to hold the cherries in a single layer, or use four individual gratin dishes. Drain the cooked cherries, reserving their juice in a small saucepan. Arrange the cherries in the bottom of the baking dish. Beat together the egg yolks and sugar until well blended. Beat in the flour, vanilla, almond extract, and cream. Beat the egg whites with a pinch of salt until they form soft peaks. Stir a little of the whites into the batter, and then carefully fold in the rest. Pour the batter over the fruit in the baking dish, letting a little fruit show through the top.

Bake for 20 minutes, until browned on top. The cherries will peek through. Dust it with powdered sugar and serve warm. (Or cold for breakfast!)

For the sauce, use the drained juices from roasting the cherries. If it seems too thin, reduce the sauce in a pan. The consistency was just right for me without any reduction.

Just a note - I found the recipe quite sweet and would use less sugar in the batter - maybe 1 Tablespoon, or none at all because the cherries are sweet.

Cherry Tomato Appetizers

2009-04-26T21:21:00.000-07:00

I like rich and buttery appetizers, but my waistline does not. So I'm continually trying out new ways of delicious healthy bites. This is one I'm working on. It's okay as is, but I've thought of a few ways to kick it up a little.

Cherry Tomato Appetizers

Cherry tomatoes
Fresh mozzarella balls (bocconcino)
Basil Pesto (I make mine in the summer and freeze it in small containers. It keeps beautifully and tastes like a bit of summer in the dead of winter)
Fresh basil
Freshly ground pepper

Slice tops off cherry tomatoes, then hollow out, being careful not to tear through the skin. A melon baller works wonderfully for this. Turn the tomatoes upside down on a clean tea towel or a couple of thicknesses of paper towel. (A tea towel is greener, paper towel means you can throw it away) Drain for a couple of hours. Also drain the bocconcino.
Spoon a small amount of pesto into the bottom of the cherry tomatoes. Fill with bocconcino, then sprinkle with freshly ground pepper and minced fresh basil.

You can tell from the photo that no pepper was used in the preparation of the tomatoes, and I thought they were a little flat. I might add some salt next time, too, since the cheese is fresh and unsalted. But would that take away from the fresh flavour? If I find out, I'll amend the recipe.