Bread 'n' Butter Pickled Grapes

You're not sure what to expect; heck, neither was I, but you'll love 'em. Initially I planned to peel the grapes - well, I wouldn't have been the one to do the actual peeling, but instead a potentially sad and tortured garde manger cook - until I realized that G23 is no place for peeled grapes. No place at all.

8 cups cider vinegar

3 cups sugar

3/4 cups salt

2 Tbsp mustard seeds

1 Tbsp celery seed

2 tsp mixed peppercorns

1 tsp allspice berries

4 cloves

1 vanilla bean, scraped, pod and seeds

1 pod star anise

1 bay leaf

10 lbs seedless red grapes

- bring all ingredients to a simmer, stirring gently until mixture is clear

- remove from heat and cool at least 12 hours before use

Lobster Salad

I'm serving this with striped bass and pickled grapes over a golden gazpacho. I just came up with the dressing a few minutes ago from things I noticed we weren't using at the moment. Tomorrow's inventory day, and it feels good not to have unused food around, hence the use of orange flower water and Lyle's Golden Syrup. I'm really happy with how it turned out.

Guts

2 lbs lobster meat, small to medium dice

4 shallots, sliced into thin rings

3 plum tomatoes, peeled, seeded and cut into 1/2" batons

4 sprigs tarragon, minced

1 Tbsp african basil flowers

2 tsp salt

Dressing

2 tsp orange flower water

2 tsp Lyle's Golden Syrup

2 tsp rice vinegar

1/2 tsp salt

1/2 tsp pepper

1 cup plain whipped cream, soft peaks

- whisk first 5 ingredients

- fold in whipped cream

- gently toss with above lobster

- combine salad components and toss with dressing

Warm Cucumber Sauce

Tomorrow this will sauce a salmon fillet, smoked salmon & horseradish gnocchi and buttered pumpernickel crumbs. It would also make an interesting soup, perhaps garnished with some cold- smoked salmon roe. All of the flavors - the onion, cucumber, dill, white pepper, butter and lemon are subtle, but entirely familiar. Because you strain the soup through the dill, there are no green specks at all; you're simply left with a hint of its scent. This would be a fun guess-what's-in-it candidate.

2 large spanish onions, sliced thin

1/4 lb butter

3 Tbsp plus 1 tsp salt

6 english cucumbers, peeled and rough chopped

1/4 cup lemon juice

2 qts water

1/2 tsp white pepper

1 bunch dill, rough chopped

- sweat the onions in the butter with the salt over low heat until softened, stirring often and being careful not to brown

- add the cucumber and toss to coat; continue to sweat 5 minutes

- add the lemon juice and cook 2 minutes

- add the water and pepper, bring to boil and simmer 15 minutes

- remove to blender and puree thoroughly

- put chopped dill in mesh chinois; strain cucumber puree through chinois, pressing on the dill with a spoon or ladle for maximum extraction

Summer Sandwich for Those Suffering from the Vegetarian Affliction

I made this sandwich yesterday for my wife, and she claimed that is was the best sandwich she'd ever had. Now, since she doesn't eat meat it can't possibly qualify as the best sandwich ever, but for herbivores I guess it's pretty nifty.

Begin with multigrain bread from the Biscuit bakery in Somerville. Toast each slice and spread with Goya Sofrito or some other tomato based sauce. If you don't make your own, I recommend Sauces 'n Love varieties, also from Somerville. Slice eggplant and dredge in Wondra flour. Saute in olive oil over medium-high heat on one side until browned. Top with grated grana or other hard cheese and flip. Saute on this side until the cheese is browned. Remove to paper towels. Stack the fried eggplant, appenzeller slices and a big honkin' pile of basil leaves on your bread. Top it with the other slice and wrap it up until lunchtime.

What to Do with All That Zucchini

I came in today determined to find a use for zucchini. My farmer accidentally shipped me the wrong size (not baby), and a lot of it, so I really had no choice. Also, I suspect that our farm share at home will be zucchini-heavy for a little while, and this will be a good way - hopefully - for E. to get the kids to eat it. These little pancakes ended up with some South Asian influences in the cumin and turmeric, and while I wasn't expecting to go in that direction, I like how it all turned out. I plan to serve them with turmeric scented creamed corn, a South Asian influenced bbq-like sauce, and hand harvested scallops wrapped in speck. I'll probably work some cilantro in there, too, but Friday's two days away, so no need to worry about that now.

Shrimp & Zucchini Pancakes

Batter

1 1/4 cups buttermilk
2 eggs
1 Tbsp olive oil or melted butter
2/3 cup flour
2/3 cup fine cornmeal
1 Tbsp brown sugar
2 tsp salt
1 tsp ground black cumin
1 scant tsp turmeric
1/2 tsp baking powder

- whisk together buttermilk, eggs and oil
- stir in remaining ingredients and set aside

The Pancake Guts

1/2 lb zucchini, small dice
2 cloves garlic, minced
1 Tbsp olive oil
1/2 tsp salt
1 cup diced cooked shrimp
4 large leaves basil, chiffonade
1 bunch scallions, bottom third only, sliced thin

- toss zucchini with garlic, oil and salt and roast in the oven at 350 for 15 minutes
- combine with remaining ingredients and fold into above pancake batter
- cook pancakes about 2 minutes per side over low to medium heat, or use your favorite pancake cooking style. Everybody has one

When Life Hands You Cucumbers...

Somehow 4 minutes of sunshine in June means nothing but cucumbers from our farm share, so we have a bunch. Determined as I was to enlighten my children, I was equally determined not to spend any additional money, as it will continue to be tight until you buy our 2004 KIA Sorento collecting dust in our garage. So this recipe is what I could do with what I had laying around, plus cucumbers. It is obviously quite like tzatziki, but not exactly, so we'll call it Tzatzikish.



Tzatzikish (Tonight with smoked pork chops from Karl's)

about 2 lbs pickling cucumbers, medium dice (5 cups)
2 cloves garlic, minced
1 cup 2% Greek style yogurt
1 1/4 cups crumbled feta
4 jalapenos, fillets only, deribbed
1 Tbsp lemon juice
1 Tbsp sliced chives
1 Tbsp mint chiffonade
2 tsp salt
1/2 tsp white pepper

- in food processor, thoroughly mince cucumber
- remove and press out as much liquid as possible from minced cucumber (in a chinois or cheesecloth)
- fold garlic and yogurt into cucumber
- also in food processor (don't bother rinsing the bowl), puree feta, jalapeno fillets and lemon juice
- fold feta mixture into cucumber mixture
- add remaining ingredients and mix well. Allow flavors to develop for at least an hour before serving

Today's Cooking School

In an attempt to stave off my kids' boredom today, we're going to take a stab at cooking lessons (I somehow broke a Lego dart gun this morning rendering our battles decidedly one-sided). I realize that I can't possibly compare to Mario or Sonic or Spongebob, but maybe I can beat room cleaning or folding laundry. Recipes will follow.

Artichoke Tapenade Fried Sandwich Filling

2 lbs artichoke bottoms, braised with aromatics
1 qt pitted meski (or other green) olives
1/2 cup oregano leaves
5 cloves garlic
2 Tbsp capers
1 1/2 tsp salt
1/2 tsp white pepper
1/3 cup olive oil
1/4 cup red wine vinegar
1 lb mascarpone

- combine all but mascarpone in food processor and pulse to mince
- remove and fold mascarpone into tapenade mixture; chill before use

Ammendment to the Ammendment

Okay, okay I've sorted some of this out. Don't bother baking the crab rings at all. Just chill the mixture and pack into rings to serve if you want it to look all fancy. But what about the streusel, you ask. Good point, but you weren't thinking. You can simply bake the streusel by itself in a single layer on a sheet pan, then spoon it on ex post facto.

Also, I scrapped the flatbread idea and revisited the sandwich: simple white bread spread with an artichoke tapenade, topped with another slice of white bread, quartered, then breaded and deep fried. And the sauce is an emulsion of blanched spinach, poached eggs, dijon mustard, garlic and grapeseed oil. So you see, this whole endeavor here, this labor of love, is really just a take on the old school crab, spinach and artichoke dip available at fern bars everywhere. Does anyone even say "fern bars" anymore?

The Big Breakfast

It's the Saturday morning of the annual Calgary Folk Music Festival. I am going to be expending a whole lot of energy outside in the heat today. There are acts on six small stages plus the main stage! That's a lot of music to take in. Of course it is 30° c out today so I will need good fuel to keep me going all day. :) Here is what I have just finished eating for breakfast!


Ingredients:

1 egg, poached
1 cup of baby potatoes, boiled until done
2 cups of spinach, sauteed quickly in ghee
1 small tomato, sliced
1/2 yellow bell pepper, chopped
fresh ground pepper to taste
coarse salt to taste.


delicious!

If you were really decadent (like kencent)
you could slice up your cooled boiled potatoes and fry them in butter and garlic with some green onion and chives for a morning hash. (oh yes he did!)

Ammendment to the Post Below

After several minutes of experimentation and deep soul searching, I have changed my mind. I would recommend that you bake the crab thingies with the streusel on top, then chill and serve them cold. Also, I now plan to serve them with crispy flatbread spread with a relish? of grilled artichoke, Moroccan green olive, braised fennel, lemon and a touch of capers. That recipe will follow, which, in this world, means it will appear somewhere above the original.

Warm Crab Salad with Old Bay Streusel

Crab

2 lb maine crabmeat

2 bunches scallions, white and light green only, sliced thin

4 inches celery, sliced thin

½ tsp lemon zest

½ tsp salt

Old Bay Streusel

1/3 cup flour

3 Tbsp cornmeal

1 Tbsp brown sugar

1 Tbsp Old Bay seasoning

3 Tbsp partially softened butter

- combine dry ingredients and cut in butter to form crumbs

Cream Sauce and Assembly

2 Tbsp butter

2 cloves garlic, minced

2 Tbsp flour

½ tsp dry mustard

½ tsp Old Bay seasoning

¼ tsp cayenne

¼ cup white wine

15 drops worcestershire

2 cups milk

½ lb cream cheese

salt and white pepper to taste

- lightly brown the garlic in the butter, then add flour and dry spices

- whisk constantly 1 minute, then add wine and worcestershire

- whisk until thickened, then add milk, ½ cup at a time, whisking between each addition until thickened

- stir in cream cheese until melted, then season to taste

- strain, fold into above crabmeat mixture and fill 16 2 inch by 2 inch rings

- refrigerate until chilled and top each with 1/8 of above streusel mixture

- bake at 350 degrees for 10 minutes; serve with artichoke sandwiches (recipe to follow)

Baby Spinach & Strawberries with Raspberry Poppyseed Dressing

Kids love this one too!

Ingredients:
2 packages of baby spinach
1/2 cup organic mayonnaise
1/4 cup raspberry vinegar
2 1/2 Tbsp. organic blue agave syrup
1/4 cup almond milk
2 Tbsp. poppyseeds
1 1/2 cup strawberries, washed and cut into bite size pieces

Directions:

1. In a medium bowl, whisk together the mayonnaise, vinegar, agave syrup, almond milk and poppyseeds. In a large salad bowl pour the dressing over spinach and cut strawberries and toss.

simple brown rice breakfast

If I'm making brown rice for dinner, I always make a little extra. That way there is a fast and easy breakfast at the ready for the next morning.

Reheat your rice and then top with diced fruit salsa. Today I had market strawberries, apricot and plums, but you could use any fruit that might be in season. Raspberries, blackberries, mango, pears, whatever! If your fruit is a bit tart , drizzle with a bit of organic blue agave syrup. You could also use some fresh or shredded coconut, dried blueberries, sunflower seeds and almond milk. Just be sure to add a good helping of milled flax and voilá! a healthy and delicious breakfast in seconds.

Firecracker Salmon and shiitake stir fry

We love this recipe from allrecipes.com. I bet you will love it just as much!
Ingredients:
2 wild pacific salmon fillets
1/4 cup peanut oil
2 Tbsp. gluten free tamari soy sauce
2 Tbsp. quality balsamic vinegar
2 Tbsp. green onions, chopped
1 1/2 tsp. sucanat
2 cloves garlic, pressed
1 teaspoon fresh ginger, chopped fine
1 tsp. crushed red pepper flakes
1 tsp. sesame oil
1/4 tsp. salt

Directions:

1. Place the salmon fillets in a glass lidded dish, In a separate bowl, combine peanut oil, soy sauce, vinegar, green onions, sucanat, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, pour over fish. Cover and marinate in the fridge for at least 4 hours.

2. preheat barbecue grill on med heat and lightly oil the grill.

3. Grill the fillets for about 3 0r 4 minutes per side. (Done when fish just flakes with a fork.)

4. Serve with wild rice and quick shiitake stir fry.


Quick shiitake stir fry:

Ingredients:

1 yellow bell pepper, washed , seeded and chopped
2 small heads of baby bok choy, washed, and chopped with the greens separated from the white part
1 cup snow peas, washed and hard bits removed
2 green onions, washed and chopped
2 cups shiitake mushrooms
4 cloves garlic, pressed
2 Tbsp. fresh ginger, chopped fine
3 Tbsp. peanut oil
1/4 cup soy sauce
1 Tbsp. Agave Syrup
1 Tbsp. sesame seeds
1 tsp. sesame oil
1 tsp. corn starch
1/2 cup water

Directions:

1. In a large skillet or wok, heat peanut oil over high heat add green onion, ginger, garlic, and shiitake mushrooms. Stir and cook for a minute or two.

2. Add the white part of the bok choy and the yellow peppers, stir for another minute or 2 and add the remaining vegetables, Stir until combined, add the soy sauce, sesame seeds, agave syrup and sesame oil, stir.

3. In a small bowl, mix together the water and corn starch and pour mixture over stir fry. Reduce a little bit and then take your stir fry off the heat.

Basil Oil

Since the speck-cucumber relish called for basil oil, here is a recipe:

1# basil, leaves only

1 tsp salt

3 cups grapeseed oil

- blanch basil for no more than 5 seconds and remove to ice water; handle basil as little as possible

- puree with salt in blender, beginning with as little oil as necessary to puree

- gradually incorporate remaining oil

- strain through cloth, allow sediment to settle and decant

Speck & Cucumber Relish

Speck is smoked prosciutto, and ours - from La Quercia in Iowa - is delicious. It has a gentle apple wood smoke to it, while Italian hams can sometimes seem a bit scorched. Currently we serve this relish with scallops wrapped in thin slices of speck, the ambrosia melon sauce from yesterday's post, and sea beans (glasswort, samphire, pousse-pieds) tossed with a bit o' lemon.

1 1/2 cups brunoise of speck, deep-fried.
1 cup brunoise of cucumber
1 tsp lime zest
10 basil leaves, 1/2" chiffonade
2 pinches salt
1 Tbsp basil oil

- combine all and set aside at least 1 hour before using

For a Soft Shell Crab Appetizer: Stonefruit Salad & Red Curry Aioli

Stonefruit Salad

6 mariposa plums, pitted
5 flavortop nectarines
15 leaves mint, chiffonade
1/2 tsp salt

2 oz sake
2 tsp sugar
1 tsp szechuan peppercorns
1 point of pod star anise

- slice plums into 12 wedges each
- peel nectarines and reserve peelings for later use aside; cut flesh into medium dice
- toss with mint and salt; set aside

- combine sake, sugar, peppercorns and star anise in small saucepan over medium heat
- reduce to 1 oz and allow to cool
- strain and toss fruits with this mixture


Red Curry Aioli

2 Tbsp brown sugar
1 Tbsp red curry paste
1 Tbsp butter
1 can (400ml) coconut milk
reserved peelings from nectarines (above)

8 eggs, poached
3 Tbsp rice vinegar
1 tsp salt
3 cups grapeseed oil

- combine sugar, curry paste and butter in small saucepan over medium heat
- stir 1 minute and add coconut milk and peelings
- lower heat to low and cook 15 minutes; set aside
- meanwhile combine eggs, vinegar and salt in blender - puree
- with motor running drizzle in reserved coconut milk mixture
- still with motor runningm drizzle in grapeseed oil
- cool before use

Ambrosia Melon Sauce

9 lbs ambrosia melon or other true cantaloupe (such as charentais melon)
1/4 lb butter
6 Tbsp sugar
1 tsp salt
1 bottle (750ml) prosecco
1 cup buttermilk
additional butter as needed

- peel, seed and rough-chop melon
- sweat melon in butter with sugar and salt over low to medium heat 10 minutes, stirring often
- add prosecco and turn heat to high
- cook until melon falls apart when prodded - about 15 minutes
- puree in blender with buttermilk
- to order, warm 1.5 ounces melon puree and mount with 2 Tbsp butter.

Simple Grilled Beet Salad

Ingredients:
3 medium beets, trimmed and washed
1/4 cup Raspberry vinegar
small handful of fresh basil, chopped
1/4 cup extra virgin olive oil
salt and pepper to taste
1 bunch fresh salad greens, washed and cut into bite size pieces.

Directions:

1. In a medium saucepan, boil beets in water for about 15 minutes. Should still be somewhat firm when done.

2. Remove beets from saucepan with tongs and slice into rounds. Beets will stain your hands so wear rubber gloves if you handle them.

3. Make a quick raspberry vinaigrette with the oil, vinegar, chopped basil, salt and pepper. Whisk and separate into 2 small bowls.

4. Preheat your barbecue to low/med, oil grill with some olive oil, place beets on grill and brush on some raspberry vinaigrette from one of your bowls. Turn after 2 minutes, brush with vinegar again and grill another few minutes until done.

5. Toss your salad greens with the other bowl of vinaigrette and serve with grilled beets.

Yumith! and pretty too!

Steak Tips - a Few Hints for Choosing and Cooking that Yummy Brandt Beef

Choosing a great cut on the cheap:

if you are a fan of filet mignon or beef tenderloin, you might enjoy the teres major, or shoulder tender. It is similar in both flavor and texture and is a good choice if you plan on serving rich sauce such as bearnaise or bordelaise.

If you like the richness and depth of a rib steak, consider the flatiron. It is one of the most tender and flavorful cuts of beef available and has an almost gamey quality.

A personal favorite of mine is the skirt steak, juicy and bursting with flavor.

Another winner is the sirloin cap, or coulotte. A whole coulotte makes a great roast for four, and cut into steaks, it’s tender and delicious.

Important tips:

always season liberally with salt before cooking. This draws more proteins to the surface. That’s where the great steak flavor comes from – the caramelization of the surface proteins. Okay, food snobs, it's not technically caramelization as protein isn't sugar. It's the Maillard Reaction which is the brown resulting from the marriage of amino acids, sugar and heat. It's a plural marriage.

Also, to this end, get a good brown crust on the outside of the steak, either in a heavy skillet or on the hottest part of the grill. Contrary to popular myth, this does nothing to “seal in the juices” but its reward is the flavor.

after achieving the nice crust, finish the steak in the oven at around 275 degrees, or on a cooler part of the grill, covered.

steaks plump when you cook them up until they reach an internal temperature of 130 degrees, after which they deflate. Pull your steaks when they have achieved maximum plumpness and allow them to rest a few minutes.

my favorite internal temperature temperature is 128 degrees for beef and lamb, 132 for veal and 135 for pork . Do not trust thermometers that determine that rare is 140 degrees; it is not. Rare is between 110 and 120.

Do not assume that rare is cold. Adjust your tap water to between 110 and 120 degrees. Feel the water. Is it cold? No.

Flavors:

I like to make a mix of chunky sea salt, sweet smoked paprika and black pepper to season my steaks. The paprika mimics a wood fire, inside or out.

for the simplest sauce, gently warm a tablespoon of butter and whisk in a few drops of worcesterchire sauce. Liberally brush your steak.

One I make all the time is chimichurri – see recipe.

Spaghetti Squash and Savoury Dijon ground Turkey meatballs

It was a cold and rainy day and we felt like warm comfort food. This meal is very satisfying.
Ingredients:
(Spaghetti Squash)

1 spaghetti squash
2 Tbsp. organic butter
1 Tbsp. extra virgin Olive Oil
2 cloves garlic
salt to taste
fresh ground pepper to taste

Ingredients:
(Turkey meatballs)

1 pound ground turkey breast
1 Tbsp. Worcester sauce
1 Tsp. Dijon mustard
1 free range egg, beaten
1/2 large onion, diced
handful of flat leaf parsley, chopped fine
1/2 tsp. dried rosemary
1 Tbsp. fresh chives chopped
salt to taste
fresh ground pepper , to taste
2 Tbsp. cold pressed organic canola oil

Ingredients:
(Tomato Sauce)

6 large tomatoes, processed in a blender quickly
2 Tbsp. olive oil
2 cloves garlic, pressed
2 shallots, chopped fine
1/2 tsp. chili pepper flakes
1/2 handful of fresh basil leaves, chopped
1/2 handful of fresh oregano leaves, chopped
2 Tbsp. red wine
salt, to taste
fresh ground pepper, to taste

Directions:

Squash-

1. preheat oven to 400° F

2. Cut squash in half lengthwise and seed. Place each side face down in a large baking dish. Cover with a 1/4 inch of water. Cover the dish tightly with aluminum foil and bake for 30 minutes. Squash ( when done should be tender when forked)

3. Use a fork to scoop out the squash and form "spaghetti" strands.

4. Heat butter and oil in a large sauté pan over med/high heat, add garlic and fry for a minute. Add cooked squash and sauté for a few minutes, tossing occasionally.

Directions:

Turkey meatballs-

1. In a medium size bowl, combine the turkey, Worcester sauce, Dijon mustard, beaten egg, parsley, onion, chives and dried rosemary.

2. Heat oil in a large sauté pan over medium/ high heat. Form "meatballs" and drop them into the pan. turn occasionally. Cook for 10 to 15 minutes until turkey meatballs are cooked through and nicely browned. Set aside on paper towels to absorb any extra oil

Directions:

Tomato sauce-

1. Heat a med sized pot (or sauté pan) over med/high heat and heat oil. Add garlic, shallots and chili flakes, cook for 2 minutes. Add blended tomatoes, cook for 4 minutes and add basil, oregano, salt and pepper. Cook for another minute, add red wine and cook for another 5 minutes.

2. Serve on sautéd spaghetti squash with a couple of turkey meatballs. Garnish with fresh basil.

Coconut Quinoa Hiking Bars

I wanted to make a convenient bar to bring with me hiking. Quinoa is loaded with protein. Combined with coconut, dried fruit and nuts, this delicious square will give you energy to spare. I made this recipe to be gluten free, dairy free, cane sugar free and processed flour free. You will love it for a quick breakfast bar as well!


Ingredients:
3/4 cup quinoa, rinsed in a fine mesh strainer
1 1/4 cup cold water
1/2 tsp. salt
1 1/2 cups organic shredded coconut (sulphur free)
1/4 cup peanuts, chopped fine
1/2 cup dried prunes, chopped fine
1/2 cup dried apricots, chopped fine
1/4 cup almond butter, room temperature
1/3 cup agave syrup
3 Tbsp. brown rice flakes
1 Tbsp. peanut oil


Directions:

1. Place the rinsed quinoa in a med saucepan and cover with the water, add salt and stir once. Bring to a boil, cover and reduce heat. Cook for 20 minutes undisturbed. Once cooked, remove from heat and place in a large mixing bowl to cool. Allow to cool while preheating the oven to 325 degrees F.

2. While the quinoa is cooking, chop your nuts and fruit.

3. When the oven has reached temperature add the almond butter to the still warm quinoa and mix well. Next add the agave syrup and mix well again.

4. Add the chopped fruit and nuts to the quinoa mixture now, stir, add the oil and finally add the coconut and brown rice flakes. Mix until everything is combined.

5. Press mixture evenly into a greased 8x8 pan. Bake for 30 minutes or until the edges are starting to brown. Allow to cool before slicing into bars.

enjoy!

Tumeric Curried Quinoa

Ingredients:

1 cup Quinoa, rinsed in a fine mesh strainer
2 Tbsp. natural red palm oil
3/4 onion, diced
1 tsp. fresh ginger, grated
2 red hot chili peppers, finely sliced
1 1/2 Tsp. tumeric
1 1/2 tsp. ground coriander
1/4 tsp. cinnamon
1 3/4 cups water
1 tsp. salt
1 handful fresh cilantro, chopped

Directions:

1. Heat oil in med. sized saucepan on med/high heat, add onions and sauté for about 5 minutes or until starting to brown.

2. Add ginger, chili's and quinoa. Stir constantly for 1 minute, then add the tumeric, coriander, cinnamon and salt. stir again for 1 minute.

3. Add the water and bring to a boil. Cover, reduce heat and simmer for 15 minutes or until all the water has been absorbed.

4. Toss with chopped cilantro, adjust seasoning (salt) if needed and serve.

Excellent with fresh garden beans/peas or greens. Add some chutney for sweet contrast.

Spicy Garlic Rice Noodles with Grapefruit, Tangerine, Mint and Orange

Fav! it's delicious and fresh and spicy and fun and summer in a bowl.

Ingredients: (hot garlic chili sauce)

first you will need to make your own chili garlic sauce (store bought is icky)
to do this -
1/4 cup gluten free fish sauce
1/3 cup rice vinegar
2 small red hot chili peppers
6 large cloves of garlic, minced
2 Tbsp. organic Blue Agave syrup (or sucanat)  (or sugar)

take 1 or 2 small red hot chili peppers, seed them and chop them very fine
place them in a bowl with the fish sauce, rice vinegar, garlic and agave syrup. stir well to mix. store in fridge, you can use it for up to a week on just about anything :)

Ingredients for Dressing:

1 tsp. gluten free fish sauce
1 Tbsp. sesame oil
1 Tbsp. hot chili garlic sauce (see above)
2 tsp. honey (melted)
1/2 tsp. salt

Directions for dressing:

1. Combine dressing ingredients in a bowl, stir and set aside

Spicy Rice Noodles ingredients:

125g dried rice stick noodles
1 navel orange
2 tangerines (or small oranges of some sort)
1 ruby red grapefruit
small handful fresh mint, chopped
small handful roasted peanuts, chopped

Directions:

1. Cut way the peel of the oranges, grapefruit and tangerines with a sharp knife. Separate the fruit from the membranes by cutting between the membranes with a sharp knife. Place the fruit in a bowl and set aside.

2. In a large bowl soak rice noodles for 15 minutes in hot water. Rinse and then immerse in a large pot of boiling water for just about a minute (or until the noodles are tender). drain, rinse with cold water and drain again. Cut the noodles into more manageable 4 inch segments and place in large bowl.

3. Pour the dressing over the noodles and mix well to coat. Add citrus fruit to noodles and toss lightly. Serve in individual bowls and sprinkle liberally with mint and peanuts.

Grilled Lamb Burgers with Homemade Blackberry Relish

Ingredients:
Blackberry Relish- (adapted from this recipe)

1 granny smith apple, peeled, cored and diced.
1 lemon, zest half of the lemon, set aside and juice the lemon and set aside.
1/4 cup sucanat
1 small onion, chopped
1 clove garlic, pressed
1/4 cup red wine vinegar
1 1/2 Tbsp. red wine (or natural berry juice)
2 cups fresh blackberries
1 tsp ginger, grated
pinch of salt

Directions:

1. In a med size ceramic bowl, mix the apple and the lemon juice and set aside

2. In med size saucepan over medium heat combine sucanat, onion, red wine vinegar, garlic and red wine. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally.

3. Add the apple and lemon juice mixture and let simmer for 10 minutes, stirring occasionally.

4. Add blackberries, ginger and lemon zest, simmer for 15 more minutes or until the mixture has thickened a bit. Remove from heat, transfer to a bowl and cool in fridge until serving.


Ingredients:
Lamb Burgers-

1 lb. ground lamb
1 small onion, diced
1 Tbsp olive oil
1 tsp. cumin
salt and pepper to taste
gluten free hamburger buns

Directions:

1. In a large bowl combine ground lamb with diced onions, cumin, salt, pepper and olive oil.

2. mix well and shape into 4 large patties.

3. Grill on high heat for about 6 minutes per side or until cooked through.

4. Serve on gluten free buns with kale and blackberry relish and sweet potato fries on the side.

Mushrooms Sautéed with Red Wine and Spinach

Ingredients:

2 handfuls of Crimini brown mushrooms, brushed and sliced thin
1/2 large red onion, finely chopped
3 Tbsp. butter
1/2 cup red wine
coarse salt, to taste
fresh ground pepper, to taste
140 grams of fresh baby spinach

Directions:

1. Heat a large skillet over med/high heat. Add butter to skillet.

2. When the butter is melted and starting to bubble, add the mushrooms and the diced onion. Sauté until starting to brown.

3. Add the red wine to the pan, season with salt and pepper and reduce.

4. Add the spinach and stir until it wilts.

5. Serve immediately.

This is a nice way to serve mushrooms and very colorful.

Grilled Salmon fillets with Papaya Salsa

This recipe is adapted from my fav recipe source, the food network (Canada)

Ingredients:
Salmon Fillets-

2 large salmon fillets (about 250 grams each)- fresh Pacific Sockeye salmon
salt, to taste
fresh ground pepper, to taste
1 Tbsp. extra virgin olive oil

Papaya Salsa-

2 mango's, cubed (google how to do this if you have not used mango's before)
1 fresh papaya, cut in half, seeds removed and cubed
1 small red onion, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 handful of fresh basil, chopped
2 cloves garlic, pressed
2 limes, juice of
1 tsp. lime zest
2 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
salt and pepper to taste

Directions:

Salsa-

1. Place cubed mango's and papaya in a large ceramic bowl, add the diced onion, peppers, chopped basil and garlic.

2. Mix in the lime juice and zest, add the olive oil and red wine vinegar and stir. season to taste with some salt and pepper. Refrigerate until ready to serve.

Salmon-

preheat grill to med/high heat

1. Season room temperature salmon fillets with salt and pepper. lightly brush with extra virgin olive oil

2. Lightly brush the grill with olive oil as well

3. Grill fish, starting flesh side down for about 2 minutes per side until done (the flesh should all be opaque)

serve immediately with Papaya salsa.


um yah. it's really delicious. serve with a nice side salad like we did or rice or potatoes if you want your starch.

Cinnamon baked Red Pears & Cherries breakfast

Ingredients:
1 Red Pear, cored and sliced into pieces
1/2 tsp. butter
1/2 small lemon, juice of
1 tsp. sucanat
1 cinnamon stick
1 Tbsp. dried organic cherries
1 Tbsp. organic blueberry juice
1 serving organic brown rice flakes, cooked according to package instructions.

Directions:
preheat oven to 350° F (I always use the small toaster oven when I am making single servings)

1. Thoroughly grease a Ramekin with butter

2. In a separate bowl, combine red pear pieces, lemon juice, blueberry juice, dried cherries and sucanat.

3. Pour mixture into ramekin and insert cinnamon stick.

4. Bake for 15 minutes.

5. Spoon baked pears and some sauce over hot Brown Rice flakes cereal , remove cinnamon stick before eating.

- delicious!
add some milled flax or a sprinkling of nuts of you like.

Baked eggs with Cumin and Saffron

so easy and very pretty for a nice weekend brunch.

Ingredients:
1/2 tsp. cumin
1/2 Tbsp. ghee
1/2 Tbsp. butter (for greasing ramekins)
4 med shallots, diced
6 tiny tomatoes, sliced
pinch of saffron
coarse salt to taste
fresh ground pepper
3 large free run eggs


Directions:

preheat oven to 375° F
1. In a cast iron skillet, toast cumin for a minute or so on med heat. Next add ghee to skillet and once heated, add the shallots. Cook until soft (about 3 minutes).

2. Add the tomatoes to the skillet, a bit of salt and a pinch of saffron. Cook until heated through and beginning to soften (about 3 minutes)

3. Thoroughly grease 3 ramekins with butter. Place ramekins on a baking sheet so you can move them easily in and out of the oven. Fill the bottom of each ramekin with the tomato and shallot mixture. Crack one egg into each ramekin. Bake for 12 minutes (check at 10, might take 14).

4. Sprinkle a little more saffron on each, fresh ground black pepper and some course salt.
enjoy!

Summer fresh radish, ruby red grapefruit and fennel salad

My mother in law brought me some tiny but delicious radishes from her garden today. so I made a very important salad to enjoy them in :)

Ingredients:
handful of radishes, thinly sliced
1/2 jalapeno, thinly sliced
2 small ruby red grapefruits
1/4 cup fennel, very thinly sliced
1/2 avocado, sliced
1/2 lemon, juice of
1/4 cup extra virgin olive oil
small handful of fresh cilantro, chopped
1/4 tsp. coarse salt , to taste

Directions:
you will need a very sharp knife for this salad

1. On a cutting board, cut off the outer peel of the grapefruits. over top of a bowl, cut between the membrane of the grapefruit and pulp to release the fruit into a bowl. Squeeze the remaining membranes into another bowl and set juice aside.

2. If you have never used fennel- wash, remove stems, remove outer skin of it is bruised or otherwise unappealing. cut the fennel bulb in half, remove the innermost hard center part. slice very thinly when using raw.

3. Put the radishes, avocado, jalapeno, grapefruit and fennel in a ceramic mixing bowl.

4. whisk the lemon juice, 2 Tbsp. of the reserved grapefruit juice and the oil in another bowl. season dressing with salt.

5. Pour over salad and serve up on individual plates.

super fragrant and fresh!

Moroccan Lamb tagine with dried plums and almonds

We received a tagine as wedding gift several years ago. It is an excellent cooking vessel that you can use in many ways. The pointed lid allows steam to circulate inside the dish while cooking. This dish is the most prestigious of the Morrocan tagine tradition. This recipe is adapted from a recipe provided by Emile Henry. It is very delicious and quite mild. Also very healthy. Of course. :)

Ingredients:
1.2 kg lamb shoulder, cut into pieces
500g dried plums (prunes)
2 cups whole raw almonds
2 Tbsp. sesame seeds
4 eggs, hard boiled
3 white onions, chopped
4 cloves garlic, pressed
2 tsp. cinnamon
4 sticks cinnamon
1 tsp. fresh ginger, finely diced
1 tsp. cumin
1/2 tsp. saffron
handful of fresh cilantro, chopped
handful of flat parsley, chopped
4 Tbsp. organic peanut oil
1 Tbsp. butter
4 Tbsp. sucanat (crushed fine)
salt, to taste
fresh ground pepper, to taste

Directions:

1. Heat 3 Tbsp. of oil and the butter on med/high heat in the tagine. When hot, add the lamb pieces and fry a bit, add the onions, garlic, half the powdered cinnamon, ginger, saffron, cumin and salt and pepper. When the meat is golden, add 2 cups of water, cover and cook on med/high for 45 minutes. Add more water if required, stir often.

2. In a separate frying pan, quickly heat the sesame seeds (without oil), just until they start to brown. set aside

3. Also during this time, cook the almonds in boiling water for 15 minutes. then take off the skins and fry them in a little oil until golden

4. After the lamb has been cooking about 30 minutes, take a little sauce and put in a saucepan with 1 cup of water, add the dried plums, the remaining powdered cinnamon, cinnamon sticks, sucanat and a pinch of salt. cover and cook over med heat for 15 minutes. drain the dried plums, remove the cinnamon sticks.

5. When the meat is cooked and the sauce reduced, add the cooked dried plums, stir then sprinkle with sesame seeds, almonds, parsley and cilantro. Cut the boiled eggs in half and arrange around the edge. salt/pepper to taste.

6. serve at table as is. We served ours with brown rice. Tagine is traditionally eaten with your fingers but we chose to have more sauce and use forks. :)