Halibut Package with Dill Pesto

Growing up in Newfoundland I was blessed with eating lots of fish and not just any fish....it is FRESH fish.  There is pretty much nothing that swims in the ocean that I won’t eat.  We are travelling to Newfoundland tomorrow and I so excited that I will be able to eat some wonderful seafood while overlooking the ocean. Taking Geoff to all the "must see" places on my list. Naturally, Geoff has been there many times but this is the first where we are going to be tourists.  We are heading to Cape St. Marys to see the birds, Placentia, St. Pierre, Trinity. I am so excited!  I have not been to these places in so long and they were definate highlights on my parents vacation destinations. Unlike other families who got to go on vacation and have fun - we had to learn!  If there was an historic monument, archelogical dig, or anything remotely to do with wildlife we were all over it! I am only guessing I am all the better for it.

Given where I am going to be in the next week or so, I wanted to share this to hopefully inspire you to try it.  My bad for not taking pictures before posting but they will come as soon as I am back...I promise!  This is a great way to eat fish and you can use almost any type of fish – salmon, cod, scallops or even a mixture of a couple of types.   It bugs me when you go to the grocery store and you only need a little bit of fresh herbs but you have to buy a lot so I try to make a lot of the dill pesto and freeze it in ice cube trays. It can last a long time in the freeze without losing flavour.  Then all you need to do is take it out a little before you need to assemble and let it thaw.  Also, while it is fun to roast your own red peppers it is a pain in the butt. Thankfully, the gods of the grocery store recognize this and have created bottles of roasted red peppers for us to buy! 

The recipe below (again adapted from a grocery store cooking class) states to put all the pieces of fish inside one parchment package, when I do this I will put them in individual packages. I think it is more fun when your guests have to open it up themselves.

Halibut Package with Dill Pesto

1/3 cup	Each loosely packed fresh dill and parsley
1/3 cup	Green onions or chives
1/3 cup	Toasted almonds (sliced)
¼ cup	Olive oil
1 clove	Garlic, chopped
½ tsp	Salt
¼ tsp	Pepper
8	Halibut fillets or steaks (4 oz each)
1	Roasted red pepper cut into 8 strips

                                                    

In a blender or food processor, chop together dill, parsley, onions, almonds, oil, garlic, salt and pepper until almost pureed.

Line baking sheet with parchments paper. Pat fish dry, place on a single layer on one-half of the paper.  Spread each piece with 1 tbsp of dill mixture. Top with strips of roasted red pepper. Fold remaining half of paper over fish crimping the edges to seal.

Bake in a 425F degree oven for about 10-12 minutes until fish is opaque and flakes when tested with a fork.

ENJOY!  

Tiramisu

The Italians have offered many things to the world – philosophy, art, mathematics, etc... but one of the best things they have given is the very simple dessert of Tiramisu. According to Wikipedia it literally means “pick me up”. And who could not be picked up by the combination of a little coffee, a little cookie, a little booze and a lot of mascarpone cheese!

Over the years I have tried several recipes for Tiramisu and I think this is possibly the easiest and best – some had too much booze (it may have been my heavy hand but I am blaming the recipe), other not the right balance of flavours.  This one came from the Oprah Magazine Cookbook, which I picked up at Winner for $6.99! A steal with many great ideas.

Here are a couple of hints if you decide to try this recipe. First, I would not worry too much about not having espresso on hand.  I have used coffee with a little extra instant coffee thrown in.  You can get packages of 48 Lady Fingers which are about 1” by  4” and you will need about 21 per layer for a total of 42, leaving a few for snacking. I add this little note about the number you will need as I paniced and thought that I did not have enough half way through. So I sent Geoff out to get more while I continued to assemble only to realize first that I had plently and second that Geoff forgot his cell so I was not able to tell him to abort the mission. Alas, I am all set for the next time I get a hankering for this tasty treat. 

When you are brushing the fingers with the espresso, I normally do this over the bowl and brush both sides before placing them in the pan. This makes clean up a little easier and you can easily get both sides without drowning them. This is a perfect make ahead dessert as the longer your leave it the better it is.

Tiramisu

5 eggs	Separated
1 cup	Sugar
3 tbsp	Brandy
1 pound	Mascarpone, at room temperature
2 tbsp	Coffee liqueur (eg. Kahlua)
1 cup	Espresso, chilled
1 tbsp	Cocoa powder
14 oz	Lady fingers

With and electric mixer, beat the yolks, sugar and 1 tbsp of brandy until sugar dissolves. Beat in the mascarpone, and set aside the mixture until refrigerated.

Beat the egg whites until they form soft peaks. Gently fold the egg whites in to the mascarpone mixture.

Add the coffee liqueur and 2 tbsp of brandy to the espresso.

Spread 1/3 of the mascarpone mixture into the bottom of a 9x13 glass baking dish, and dust lightly with cocoa powder. Next generously brush the lady fingers with espresso and lay enough of them side by side to cover the mascarpone. Repeat with a second layer of one third of the mascarpone, a dusting of the cocoa powder and more lady fingers. Top with the remaining 1/3 of the mascarpone and dust with remaining cocoa powder. Cover with plastic wrap and refrigerate for at least 12 hours.

ENJOY!

Wild Mushroom Crustini with Goat Cheese

Have you ever really looked at a mushroom? Next time you see some at the market or grocery store, just look at them. They are one of the coolest things going, very prehistoric. I just love the colour and textures that they come in, not to mention the earthy smells and taste. We have just gotten a mushroom guy at the Cambridge Farmers Market. They bring the neatest mushrooms: white, cremini, portabella, oyster, blue oyster, cinnamon caps, etc. 

I love to make this dish and throw in a sampling of different types of mushrooms.  In place of shallots I have used regular white onions, red onion, Spanish onion.  As for the vinegar, I would probably avoid using light vinegar (white, rice, etc) and would use the balsamic or even a red wine.  I am always on the lookout for interesting ingredients and found a Baco Noir Vinegar which has wonderful qualities and will use this. I totally cheat on the garlic and buy the bottles of pre-minced garlic for regular every day cooking.

If you can manage a frying pan and a toaster this is easy and quite elegant!

Wild Mushroom Crustini with Goat Cheese

2 tsp	Olive oil
2	Shallots, finely chopped
2	Cloves garlic, finely chopped
1 lb	Mushrooms, trimmed and sliced (you can use any mushroom or combination)
1 tsp	Pepper ( I am generous with this as I love pepper)
2 tsp	Fresh thyme, or ½ tsp dried ( I tend to be a little generous with the thyme)
Salt	to taste
2 tsp	Balsamic vinegar
3 oz	Goat cheese, at room tempature
2 tbsp	Sour cream or plain yogurt
1 clove	Garlic, minced
20 slices	Whole wheat or white baguette (I have used any number of different types of bread)

Heat oil in large frying pan on med heat.  Add shallots and chopped garlic and cook gently for 2 minutes.

Add mushrooms, thyme, ½ tsp pepper. When mushrooms begin to release liquid add the vinegar, increase heat and continue to cook for another 5-10 minutes. Add salt and stir.

In a bowl, blend goat cheese, sour cream, remaining pepper and garlic.

Grill or toast bread until toasty on outside. Spread with cheese mixture and top with mushrooms. You can garnish with some fresh thyme and a little parmesan cheese.

ENJOY!

Granola

My favourite breakfast is homemade granola with plain yogurt, so simple and delicious not to mention healthy.  I cannot imagine how much fibre it has, but I did work out that a 1/3 cup serving has about 130 calories (ok I was bored one day – don’t judge my dorky qualities).  I started to make this recipe from Chef Michael Smith and it has become a regular item in our house.  It is getting to the point that we rarely have bought cereal.  I try to make a little extra if Geoff’s kids are expected so that I send a little home with them as well. 

This makes a lot of granola, and we normally keep a couple of cups on the counter for the week in an airtight container and put the rest in the freezer until we need it. 

ENJOY!

 Granola

1 cup	Maple syrup or honey
1 cup	Vegetable oil
1 tbsp	Cinnamon
1 tsp	Nutmeg
1 tsp	Vanilla
8 cups	Rolled oats
1 cup	Wheat germ
1 cup	Wheat bran
1 cup	Flax meal
1 cup	Sunflower seeds
1 cup	Almond slivers
1 cup	Walnuts
1 tsp	Salt
2 cups	Dried cranberries or raisins

Preheat oven to 325F. Pour honey, oil, cinnamon, nutmeg, and vanilla in a saucepan and bring them to a gentle simmer over medium heat.

Toss together the oats, wheat germ, wheat bran, flax meal, sunflower seeds, almond slivers, walnuts and salt until evenly combined.  When the oil is hot, our over the dry ingredients, stir well until evenly combined. 

Put all the ingredients into a turkey roaster (or on several cookie sheets). Bake 40 minutes, stirring every 10 minutes or so.

Bring to room temperature and toss with cranberries or raisins

Before

After

Grilled Blue Cheese Stuffed Tomatoes

Fresh local tomatoes are coming on the market! It is so exciting to have this treat back on the shelves.  You can use any tomatoes for this recipe but it is fun to try heirloom is you can find them. I actually decided to grow some in a planter on my patio this summer for the first time.  Heirlooms have great color and flavor.  Some look quite different from those that we normally seen throughout the year.

Even though this recipe calls for blue cheese and for me the stinker the better, you can use any number of types of cheese – English Blue, Shropshire, Stilton, etc. A Shropshire is like blue cheese and cheddar had an illicit child! Delish! 

This is an easy appetizer or side dish for a dinner.

Grilled Blue Cheese Stuffed Tomatoes

These grilled tomatoes are rich in flavor, yet simple to prepare. Remember to look for large ripe tomatoes for this recipe.

INGREDIENTS:

• 4 large tomatoes, cut in half crosswise and seeded
• 3/4 cup crumbled blue cheese
• 1/4 cup parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons fresh basil or oregano, chopped

PREPARATION:

Preheat grill for medium heat. Scoop out seeds from tomatoes. Combine cheeses, and basil in a small bowl. Fill tomatoes with mixture. Top each tomato off with olive oil. Place tomatoes skin side down on a disposable foil pan or triple thick foil sheet.

ENJOY!

Vegetarian Chili

It is a little cooler and a lot rainier here in Cambridge today and once again my thoughts are turning to warm comfort foods.  As much as I appreciate the warmth of summer, I love the fall colors, smells and foods!  Chili is a wonderful example of this.

When I normally think of chili, I think of cooking it with ground meat of some sort, which I will frequently do but this is a vegetarian recipe that is equally delicious. Trust me, you really do not miss the meat and carrots add texture and have a great sweet taste.

All the diet and exercise books are talking about the benefits of adding more vegetables to our diets and this will accomplish this for sure.  It is a great easy step into adding a vegetarian meal into the routine without missing anything. My favorite way to eat these is to use Tortilla Chips instead of a spoon. This may negate all the benefits of the veggies but what the hell it saves washing a spoon!  

Vegetarian Chili

1 tbsp  oil

1 chopped onion        

2 finely grated carrot

4 minced garlic cloves

1 chopped bell pepper

1 chopped green pepper

2 jalapeño peppers, finely chopped

2 tbsp chili powder

1 tsp cumin

1 small can kidney beans

1 can black beans

1 can corn

1 28oz chopped tomatoes

1 medium can tomato sauce

1 tsp salt

½ tsp black pepper

2 tsp cilantro (optional)

Sauté onion, carrot and garlic in oil. Add remaining ingredients and simmer until peppers are cooked through.   The amount of chili, cumin, jalapeño, and pepper may be adjusted according to taste. 

ENJOY!

Chickpea with Feta and Mint

I did not really grow up eating legumes as part of our regular diet. Lots of other vegetables, mostly root veggies, but not the lowly legume.  I have to admit I have grown to love them. They are so versatile and offer lots of opportunity to add lots of seasoning – from hearty chilli to this light lemony salad I have included below. Not to mention, they are very high in protein and fibre.  The lemon and mint makes this another wonderful summer salad. It is very easy and I often have all the ingredients on hand – with the exception of “stealing” mint from my neighbours herb garden (sorry guys)!

I am a food/home magazine junkie and I love to find recipes in them. I frequently pick up Food Network, Fine Cooking, Gourmet, Canadian Living, and Chatelaine,. I think this one was torn from the pages of House and Home, although I cannot be sure as the page does not identify the magazine. I have made this and not included the parsley and it was still great.  If you are just being exposed to chickpeas just half the recipe the first time.  I have also used the dressing on tossed salads.

It can be made the day before, just toss well to coat before serving. I think it is actually better on day 2 or 3, if it lasts that long!

Chickpeas with Feta and Mint

	Finely grated zest of half a lemon
3 tbsp	Lemon juice
½ tsp	Salt
	Pepper (to taste)
1/3 cup	Olive oil
2 cans	Chickpeas (398 ml)
1 small	Red onion, finely chopped
1 small	Clove garlic, finely minced
¾ cup	Crumbled feta cheese
¼ cup	Parsley, finely chopped
20	Leaves fresh mint, very finely sliced

In a medium salad bowl, whisk together lemon zest, lemon juice, salt and pepper.  Slowly whisk in olive oil. Add chickpeas, onion, garlic, feta, parsley and mint. Stir well to combine.

Enjoy!

Ginger Cake

Ginger Cake always reminds me of the fall.  It definitely has the feeling of being home, curled up with a good book, cup of tea and, naturally, a slice of Ginger Cake with some whipped cream or ice cream.  It might be that the summer has reached the half way point, or maybe it is the “Back to School” sales but I am already looking forward to crisp days and the change of the trees. I know! It is sad and there is probably medication for that!

I make this recipe all the time, maybe a little too often but it is so easy and has never failed me.  If I remember correctly, this is another recipe that I have “borrowed” from a restaurant YEARS ago. This time it was Classic Café in St. John’s ( http://classiccafeeast.com/?page_id=2) and it still is on the menu!  If you ever find yourself in St. John’s check out this restaurant, they do a mean breakfast.    

Note: I don’t like raisins. Never have, never will. It is a texture thing. I have tried and will eat them in choice company, but you will know when we are good friends as I will pick them out and offer them to you! Thank goodness I am not Oprah otherwise I would have the California Raisins chasing me.  All of that being said, if you like raisins/currants throw in a handful, even a little crystallized ginger will also add a little fun.

Ginger Cake

½  cup	Butter
½ cup	Packed Brown Sugar
1	Egg
1 cup	Fancy Molasses
1 cup	Hot Water
2 ½ cup	Flour
2 tbsp	Ground Ginger
1 ½ tsp	Baking Soda
1 tsp	Cinnamon
½ tsp	Salt
¼ tsp	Each ground cloves and nutmeg

Grease and flour 10 inch Bundt pan or 9 inch tube pan; set aside.

In a bowl, beat butter and brown sugar until fluffy, then beat in egg.  Blend in molasses and hot water until combined. Let cool for 10 minutes.

In a separate bowl, whisk together dry ingredients, stir into molasses mixture until combined.  Scrape batter into prepared pan.

Bake at 300C about 50 minutes or until cake tester comes out clean.  Let cool on rack for 20 minutes.  Serve warm or let cool.

I like to dust with a little icing sugar when cooled but a lovely cream cheese icing can do the job.

Enjoy!