Beef Onions and Mushrooms in Cheater Yorkshire

I love the holidays.  Family, friends, food, drink and fun.  We tend to get a little lazier and hang out playing games, watching movies and just generally putzing about.  I like to experiment with new recipes as well.  Tis the season, why not?!
This recipe is something I came up with a few years ago by accident and has made over and over again.  We had a bag of frozen yorkshire, yes frozen, although never for a roast dinner when only the proper homemade yorkshire is very necessary.  (For last minute food emergencies).  We had a small piece of steak, some mushrooms and onions and blue cheese and weren't sure what to do .....I pondered only briefly.  That frozen yorkshire was going to be a vehicle for my beef.....it's going to drive it home!
Anyhow, you can totally do this vegetarian, which I've done many times before as well.  I usually serve this as an appetizer but have made a meal of it and served a salad or roasted asparagus alongside.  This will not disappoint. 
p.s. The reason I like the frozen yorkshire for this is because they keep their shape, have a wee crunch and take 4 whole minutes in the oven. 
p.p.s. You can prep a lot of this ahead of time and assemble and bake just before serving.




Beef Onions and Mushrooms in Cheater Yorkshire
(no quantities - make what you need)

1 bag of frozen Yorkshire (I use President's Choice frequently)
Top sirloin or beef tenderloin, cooked medium and sliced thinly
Blue Cheese, St Agur or a Stilton work nicely
Onion, sliced thinly
Mushrooms, sliced
Garlic, minced
Fresh Thyme
Salt and Pepper

Caramalize the onions over medium heat in butter/olive oil for about 30 minutes, or until sweet and golden brown, seasoning with a little salt and pepper.  Set aside and saute the mushrooms in the same pan, adding a little more butter or olive and tossing in the garlic halfway through.  Sprinkle some fresh Thyme leaves (1-2 tsp) and season with salt and pepper.  Cook another minute or so.  Remove from pan.  These steps can be done ahead of time.
Preheat the oven according to the package of yorkshire, usually 400F.  Place some thinly slice beef in the yorkshire.  Top with onions and mushrooms and a about 1-2 tsp of the the blue cheese, or more to taste.  Bake according to directions, or about 4 minutes.  Serve!

Bacon and Olive Stuffed Mushrooms

As I've said before, I love mushrooms and find it hard to believe that people hate them.  They make me happy.  Very very happy.  Anyhow....stuff em' and you've got yourself a little treat.  These wee jewels come from The Bon Appétit Cookbook and the only thing I did differently was add in a little freshly chopped parsley, which is just a personal preference. 
At first bite, this mushroom has bold flavours, but not so much they pop your head off, but just enough to get your taste buds working....you get what I'm saying?  No?  Make them...everyone that I served them to inhaled them and continued until they were gone.  I'll be whipping these bad boys up again, soon.  Lip smackin' deeelicious.


Did I mention that there's bacon in them?!!

 

 

 





 Stuff them just to the top because the shrooms will shrink a little.....and get all yummy and stuff.

 



 

 

Bacon and Olive Stuffed Mushrooms

 

Makes 18

 

18 Large mushrooms

4 slices of bacon

3 cloves garlic, chopped finely

1 tsp fresh rosemary or 1/2 tsp dried

1/4 cup Kalamata olives, finely chopped

2 oz cream cheese

 

Remove the stems from the mushrooms, coarsely chop and set aside.  Cook the bacon until crisp.  Drain the bacon on paper towel.  Reserve 1 tbsp of bacon drippings.  Add the mushroom stems, garlic and rosemary; saute until tender and add to a bowl along with crumbled bacon and olives.  Add the cream cheese  and combine.  Check for seasoning.

Lightly brush the bottom of the mushrooms with olive oil.  Spoon filling into each mushrooms. (Can be made up to 24hrs ahead and refrigerated).

Pre-heat oven to 375 F  Bake mushrooms about 20 minutes.  Remove from oven and serve.

 









Frico

It's hard to actually call this a recipe because it contains only one ingredient but I did have to fire up the oven, so a recipe it is and will remain.
Frico is basically Parmesan or Grana Padano cheese melted down into crispy little coins.  You can also mold, while still warm,  into mini muffin tins or over a wooden spoon to create a vehicle, if you will, for other ingredients. These little jewels are awesome garnishing a salad, in a bowl of soup or straight up with a glass of bubbly....it always comes back to my beloved bubbly......
p.s. I hope to have at least one more post up before Christmas but if not, Happy Holidays!!

Frico

Freshly grated Parmesan or Grana Padano (grate your own cheese, DO NOT use the artificial stuff)

Preheat the oven to 375F.  On a baking sheet fitted with parchment paper, mound the cheese (use between 1-2 tbsp per pile) and spread out a little.  Don't put the mounds too close or they will melt into one.  Place in the oven for between 4-6 minutes, checking around 4 minutes so they don't burn.  Once the edges are lightly golden and they've stopped bubbling rapidly, remove them.  If you plan to mold them, do it while they're still warm as they do firm up quickly.  They'll hold in an airtight container for a day.

Brie Bacon and Cranberry Flatbread

This is my 100th Post!!!  I love this blog. It's a hobby, keeps me entertained, creative and cooking.  Always cooking.  I make no money doing this but I gain major satisfaction knowing people are reading it and trying the recipes.  Thank you to all that read!!!  I've had over 9300 hits and that number goes up everyday.
This recipe came to mind while wondering what to make as an appetizer for a cookie exchange I have with my cousin's, aunt and mom.  I tried it out on the girls only without the walnuts and touch less Dijon....it was really tasty.  The next day, I tried it out on my husband only this time amping up the Dijon slightly and adding the walnuts.  SLAM DUNK people!!  It was soooo good and the man moaned his way through it and as I've said before, that's a good sign. This makes an amazing appetizer and it's so simple.  Sweet, salty, savory, creamy....seriously, what's not to like. 
I used a jarred higher end cranberry sauce from Epicure Selections but you could most definitely use leftover or another good quality sauce.


Oh yeah.......

...mouthwatering ridiculously good.

Brie, Bacon and Cranberry Flatbread

Makes 16 Pieces

2 Naan Bread
3 tsp Dijon Mustard
1/4 cup good quality Cranberry Sauce
4 slices of cooked bacon or pancetta, crumbled or sliced
200 gr Brie (1 small wheel), sliced
3 tbsp toasted Walnuts

Pre-heat the oven to 350F.  Layer each flat bread with each of the ingredients in the order above.  Place in the oven (I did them directly on the racks) for 5-7 minutes.  Slice into 8th's and serve!

Warm Goat Cheese and Artichoke Spread

Tis the season for appetizers.  I've said it a million times before, I love them.  I make meals out of them.  It's probably my favourite way to eat.  I think I have a slightly unhealthy obsession with them as well and I'm constantly looking for a reason to come up with a new recipe.  This is one of them and I'm quite happy about it.
Instead of lunch on a Sunday while baking Christmas cookies, my cousin and I opted for this and a bottle of bubbly.  Not a damn thing wrong with that.  It was really good and super easy to whip up.  I made it a few hours before to let the flavours mingle as well.  She's a tasty one!

Warm Goat Cheese and Artichoke Spread

Serves 4-6

140 gr Soft Goat Cheese
3/4 cup artichoke hearts, canned and finely chopped
1 clove garlic, finely chopped
1 tsp fresh Thyme
1 1/2 tsp lemon rind
2 tbsp Parsley, finely chopped
Black Pepper, freshly ground, to taste
1/4 cup Parmesan, freshly grated


Combine all the ingredients, except the Parmesan and mix until well combined by hand or food processor.  Put into an oven safe dish, top with Parmesan and bake at 350 F for 15-20 minutes.  Serve with crackers or crostini.

Indian Style Rice 1

Apparently I'm on an Indian food kick.  Nothing wrong with that.  It'll warm you up and get those taste buds singing.....what a beautiful song it is.
Anyhow, to keep it simple, this dish is an awesome side to anything Indian or simple grilled meat or fish dusted with curry powder.  It's lightly spiced, fragrant and has subtle flavours that mingle well, but don't overpower. 
Rinse your Basmati until the water runs clear.  It rinses off the excess starch that can sometimes cause the rice to get "gloppy".  Nobody likes "gloppy" rice.....

Indian Style Rice

Serves 4

1 tbsp olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
3/4 tsp salt
1 cardamom pod (optional)
half a cinnamon stick
1/8 tsp turmeric
1/4 tsp cumin
pinch of chili flakes
1 1/2 cups water (or according to rice package directions)
1 cup Basmati rice, rinsed

Heat oil in a saucepan or deep skillet with lid over medium heat.  Add the onion and garlic and cook for about 4-5 minutes until onions start get a little colour.  Add the salt, cardamom, cinnamon stick, turmeric, cumin and chili flakes, stir to combine and bring the heat up to high.  Add the water.  When the water boils, add the rice, turn the heat down to low, put the lid on and cook for 15 minutes.  Fluff the rice and let it sit for 5 minutes with the lid on, off the heat before serving.

Chicken Saag

There are some dishes that make you crave them nightly.  This is one of them for me.  It's comforting, creamy, chickeny, warm on the tongue, wicked awesome in the belly.  All these things are true.  I don't lie about food.
I have adapted this recipe from Jane Rodmell's, All the Best cookbook....one of my favourites.  The key to this is to brown the onions, don't burn them. Brown them stirring until they are a deep earthy colour.  The flavour they impart is imperative and beyond necessary.  If you don't like onions, find something else to make... This isn't going to be your thang.  Also, don't even think about using chicken breasts in place of the thighs.  The thighs won't dry out, stay deliciously tender and lend their dark meat deliciousness to this.  Don't argue with me on this one.  You won't win.  You will however if you make this!  Enjoy.
p.s. serve this with either basmati rice (mine had a little saffron and cinnamon in it), Naan bread, or both.

Chicken Saag

Serves 3-4

1 tbsp each olive oil & butter
1 onion, diced
2 cloves garlic, minced
1 tbsp ginger, freshly grated
2 tbsp Madras Curry powder
2 tsp Garam Masala, divided
1/2 tsp salt
fresh black pepper
6 boneless skinless chicken thighs, cut into 1 inch pieces
1/2 cup low sodium chicken broth
1 1/2 cups plain full fat yogurt (I used Greek for it's thickness)
1 1/2 - 2 cups cooked baby spinach

In a large saucepan, melt butter and olive oil over med-low heat.  Add the onion and cooking, stirring occasionally until a deep brown, 12-15 minutes. (Do not rush this step - major flavour).  Add the garlic and ginger, cooking for 3 minutes. 
Stir in the curry powder and garam masala, salt and pepper, cooking for 3 minutes.  Add the chicken and stir to coat.  Add the broth and cover the saucepan with a lid, cooking for 15 minutes. 
Add the spinach and cook over low heat another 10 minutes. 
Stir in the full fat yogurt and heat gently.  Sprinkle with a little extra garam masala if desired.  Check the seasoning.

Boursin and Poached Shrimp Appetizer

I don't know if I can actually call this a recipe because it's too easy to be anything more than an idea. It takes seconds to whip up and it's a yummy and satisfying 2 bite app. 
I poached the shrimp because as far as I'm concerned, they're much more tender, tastier and have a far better texture.  It takes little to no effort and you get a better quality ingredient.  You can use pre-cooked but I beg you to try poaching them at least once, so you can see the difference.  Buy uncooked shrimp with the shell on or off...your choice.  This is how I poach shrimp but the "add-in's" vary all the time.  **Bring a pot of water to a simmer gentle boil.  Add in any of the following....1/4 onion, garlic clove smashed, peppercorns, bay leaf, half a lemon, handful of parsley, celery leaves....boil for about 10 minutes and then turn the heat down to medium low.  Toss the shrimp in and poach until pink and just done.  These can be done the day ahead.
Serve these on crostini, cucumber rounds or rice crackers.

Boursin and Poached Shrimp Appetizer

**Poached Shrimp
Boursin Cheese (Herb & Garlic is my fav)
Crostini, Rice Crackers or Cucumber rounds

Smear some Boursin on the cracker, top with shrimp.  That's it.

Split Pea Soup with Ham

I'm a bit of a soup junkie, as I've said before.  Nothing better than a bowl of homemade soup with quality ingredients.  They're easy, inexpensive and you can stretch them.  Triple threat. 
I cooked a ham for Thanksgiving...I know, not traditional but it was one of 3 dinners we were having and I just couldn't do turkey 3 days in a row.  Anyhow, a bone in ham was on the menu and gosh dang, it was tasty.  Of course we were left over with heaps of the stuff and I needed a plan, stat.  Of course, there is the ham bone and that is essential in this recipe.  You can use a leftover bone or buy one but it has to be a smoked ham hock.  Do not, I repeat, do not buy a plain old ham hock.  Zero flavour comes off of it.  I have made this mistake before and was thoroughly disappointed...and hungry when all was said and done.
This soup will stick to your bones, fill you full of fibre, vitamins and protein.  It's tasty and it's classic.  Exactly the way it should be.

Split Pea Soup with Ham

Serves 4-6

1 tbsp olive oil
1 Leftover Ham Bone or smoked ham hock, cleaned of any fat
2 cloves garlic, minced
1 cup carrots, small dice
1 rib of celery, small dice
1 medium onion, finely chopped
2 cups of split peas
4 cups low sodium chicken broth
3 cups water
1 bay leaf
1 cup chopped leftover ham
Salt & Pepper to taste

In a large pot or dutch oven, heat the oil over med heat.  Add the ham bone and vegetables to the pot and saute for 5 minutes.  Add the split peas, broth, water and bay leaf and bring to a simmer.  Place a lid on the pot and simmer for about 1 3/4 hours over low heat.  Remove the ham bone and bay leaf.  If you like a chunkier soup, leave it.  If you like a smoother soup, let the soup cool slightly and then with a hand blender, blend until the consistency you like.  Add the leftover ham and heat through.  Check for salt and pepper. 

Pasta with Roasted Butternut Squash and Sausage

I've had a squash sitting on my counter for a week and a half with every intention of making soup ....didn't happen.  Kind of lost my craving for it.  Lost my groove if you will.  Anyhow, I was faced with daily dinner dilemma and how to use the squash that had been staring at me, begging for me to cook it.  Behold my latest recipe.  It's a simple yet tasty dish.
I had to roast the squash because it just makes things tastier, prettier and texturally appealing.  **While the oven was pre-heating, I threw the baking sheet in for a few minutes to heat. I then removed it and proceeded as usual with the squash. Don't forget the sheet is hot! This helps the squash from sticking when you go to toss them half way through cooking.  

See, it's just a simple dish with nice flavours....an Autumn pasta if you will....and you will.

Pasta with Roasted Butternut Squash and Sausage

Serves 4

3 cups Butternut Squash, peeled and cut into 1/2 inch cubes
2 tbsp olive oil
4-5 Italian sausages
1 lb pasta
2-3 cloves garlic
1/4 cup either white wine or chicken broth
Pecorino Cheese
*Fried Sage Leaves (optional)
*Chili Flakes

Pre-heat the oven to 450 F.  **Follow the tip above.  Toss the squash with 1 tbsp of the olive oil and some salt and pepper.  Roast for about 20-25 minutes, tossing halfway through.  Meanwhile, cook the pasta until el dente, reserving a cup of pasta water.  Heat a skillet to med high.  Add the other tbsp of olive oil to the skillet.  Remove the sausage from the casing and cook breaking up into small pieces, about 5-6 minutes.  When the sausage is almost done, throw in the garlic, cooking for another 3 minutes or until the sausage gets some golden colour.  Pour in the wine or broth to deglaze.  Add the squash to the sausage to combine and add to the pasta.  Toss with a little of the pasta water to loosen it up. Add a little grated cheese and toss. Check the seasoning and serve with more cheese and fried Sage leaves and chili if using.  Serve immediately.
* If you like Sage, heat  a little olive oil in a pan and toss in a few whole leaves.  Fry until the sage is crispy.  Crumble over the pasta.  Likewise, the addition of  a few chili flakes, assuming you didn't use spicy sausage, is also nice as a garnish.

Steak with Gorgonzola Cream

With the cooler weather comes the need, or want for food that is a little richer, a little bolder and frickin' lip smacking.  I tend to behave during the week and indulge a little more on weekends because life is too short not too....that's my excuse anyhow.
I wanted steak.  Nothing new there.  Beef is good.  We just bought some local beef and it makes me happy.  I decided to use a lean flank steak so there wasn't a battle between the fat from the meat and fat from the cream.  It's got good beefy flavour too.  Although I couldn't just leave it alone and decided it needed a touch of blue.... a wee whisper if you will.  The Gorgonzola cream sauce was born...it was and is a beautiful thing.  I won't lie to you, it's not low in calories or fat.  It's rich, delicious, smooth, creamy, delightful....you catch my drift?  Don't worry about what's in it.  Live a little and let your taste buds sing...tra la la la la...too much?.  Crack a bottle of red and you won't be sorry, you'll be happy.  Really happy.

 

 

 

Ohhhhhh yeah.....

Steak with Gorgonzola Cream

Makes a little over 1/2 cup sauce

Steak (I used flank for it's lean qualities - tenderloin would also be good)

1 cup whipping cream (Do Not use anything else or it will curdle)
1 1/2 oz Gorgonzola
Salt & Pepper
1 tbsp parsley, finely chopped

Season the steak with salt and pepper. Cook the steak to your preference but if using a flank (slice on the bias against the grain) or tenderloin, do not cook past medium rare.  I cooked mine in a hot cast iron pan but you could grill it.  Set aside to rest and keep it warm by tenting with foil.
Meanwhile, pour the cream into a saucepan and bring to a low boil over medium high heat.  Cook until the cream reduces by half and thickens, about 5-7 minutes, stirring occasionally.  Remove from the heat and put in the cheese.  Taste for seasoning.  Add parsley.  Can be made an hour ahead and slowly re-heated.

Roasted Beets and Feta

You either like beets, or you hate em'.....obviously I love them.  Wicked good and dirt cheap right now.
I had some simple and scrumptious beets the other night at my cousins house and it reminded me about what I was missing.  My husband couldn't stop talking about them so I jaunted out and bought a 5lb bag for $1.59.  C'mon, how flippin' cheap is that?!
Anyhow, wanted to try something a little different and this is what I came up with.  I figured beets are amazing with goat cheese, why not Feta.  Way too easy and super tasty.  I won't give you exact measurements because this recipe really doesn't need them.  Use what you want.  Enjoy.

Roasted Beets with Feta

Beets, peeled and cut into 1/2 inch cubes
Salt & Pepper
Olive Oil
Lemon
Feta Cheese
Garlic, finely chopped
Parsley, finely chopped (optional)

Pre-heat the oven to 440F.  Toss the cubed beets with a little olive oil and a little salt & pepper.  Place in a baking dish.  Roast for between 45minutes and an hour or until tender, tossing at least once and throwing  the garlic in last 15 min.  When the beets are cooked, transfer them to a dish, squeeze a little fresh lemon on top and sprinkle with feta cheese and parsley if using.

Warm Jalapeno Dip

This is not a classy dip, nor sophisticated or fancy....catch my drift?  It is what it is.  It's a warm dip that disappears in no time when set on a table in front of people.  It'll warm you up in more ways than one.
I whipped this up with ingredients I happened to have on hand for a shindig, yes a shindig, and it was inhaled within minutes.  Obviously, I had stumbled upon something worth making again.  I usually use 3 jalapenos but have used 4 in the past.  It really depends on the heat from the pepper.  Test a tiny piece before and you'll know whether you'll be inflicting pain on your guests or not....perhaps some of them like pain.  That conversation is for another day....make the dip.
p.s. I used light mayo and light cream cheese (never fat free) so it wasn't so greasy but that's totally up to you and your preferences.

 

 

Warm Jalapeno Dip

 

1 250g container of Cream Cheese (I used Light)

1/2 cup Mayonnaise

3-4 jalapenos, seeded and finely chopped (don't touch your eye!)

1-2 cloves garlic, finely chopped

1 cup shredded cheese (I like sharp cheddar)

1/4 cup panko

1-2 tsp melted butter or olive oil

 

Pre-heat the oven to 350 F.  Combine cream cheese, mayonnaise, jalapenos, garlic and cheese.  Mix well and spoon into an oven safe dish.  Mix the Panko and butter or olive oil together until the Panko is coated.  Sprinkle over top of the dip.  Bake for about 20 minutes or until warmed through and golden on top.  It'll be hot so proceed with caution.

Warm Goat Cheese Spread

Imagine....a warm crock of goat cheese....and perfectly toasted pieces of baguette....yup.  Serious goodness.  Possibly the easiest appetizer and one of the most satisfying.  Also, there are endless possibilities. 
This version I used my oven roasted tomatoes, which were amazing if I do say so myself, but you could certainly use store bought sun-dried if you prefer.  A week ago, I drizzled homemade pesto on after if came out of the oven...wicked good.  This isn't so much a recipe as it is a base for whatever tickles your fancy.  Get creative.  Try this version and then tweak it if you are so inclined.  Warm goat cheese.  Enough said.
p.s. no measurements needed....use a small or a large log of cheese....it's up to you.

Warm Goat Cheese Spread

Log of Goat Cheese
Oven roasted tomatoes or sun-dried tomatoes
Pine Nuts, toasted

Pre-heat the oven to 350 F.  Spread the goat cheese in an oven safe dish.  Bake for 20 minutes or until soft and slightly golden on top.  Top with tomatoes and pine nuts.  Serves with crackers or crostini.

Zucchini and Basil Soup

I love Zucchini....grilled, sauteed, roasted, stuffed.... A client of my husbands gave us a beautiful big zucchini from their garden and I stared at it until I went cross eyed.  Well, not really but I did decide to make soup.  Unsure of what I would flavour it with, I also have an abundance of basil so it was a no brainer. 
This soup is easy, healthy, low in calories and fat, and has a simple fresh flavour with a little tang from the yogurt.  I'm quite addicted to it.  It'll keep well for few days in the fridge as well.  I've added a couple options for garnish and if I do say so myself, they're all good.
Tis the season for zucchini so make soup.
p.s. The basil was most flavorful the first day but lost a little of it's oomph by day 2, although the soup was still really, really good.  Garnish with a little fresh basil if you want the punch.

Zucchini and Basil Soup

Serves 4

2 lbs Zucchini, sliced and cut into chunks
1/4 cup sweet onion, chopped
3 cloves of garlic, chopped
4 cups low sodium chicken broth
3/4 cups water
1/2 tsp salt, or to taste
fresh pepper
2 tbsp fresh parsley
12-15 Basil leaves
3-4 tbsp full fat plain Greek Yogurt
Drizzle olive oil for garnish (optional)
Fresh grated Parmesan for garnish (optional)
Goat Cheese for garnish (optional)
Chili Flakes for garnish (optional)

Bring the chicken broth and water to a boil in a large pot, carefully add the zucchini, onion and garlic.  Simmer on medium high for about 20 minutes or until the vegetables are soft.  Add the parsley and salt and pepper.  Let the soup cool a little before blending to prevent scalding and splattering hot soup.  Once slightly cooled puree in batches adding the basil to the blender.  During the last batch, add in the greek yogurt and blend until smooth.  Place back in the pot to gently re-heat.

Mussels with Leeks and White Wine

I do love a great bowl of steaming hot mussels in a broth, or wine soup, as I've referred to it before and a perfectly fresh and chewy baguette.....assuming there's wine in it and if I make it, there most likely will be.  So inexpensive, incredibly easy and so delicious.  My cousin Robin mentioned mussels one night and reminded me how good they were.  It had been a while since I'd made them....why?  Obviously a bout of temporary insanity....won't happen again.  Anyhow, she mentioned she makes them with white wine, leeks and a touch of cream.  I began to drool almost immediately.  Now, she doesn't really follow a recipe so she verbally gave me the ingredient list with approximate measurements.  This is what happened and I'm so glad it did...and so is my husband and 6 year old who inhaled them. Thanks Robin! 
P.S. My friend Jen made a similar version the other night but substituted shallots for leeks and hit the final product with a squeeze of fresh lemon.  Wickedly delicious as well and a definite keeper.

Mussels with Leeks and White Wine

Serves 4

4 lbs Mussels, scrubbed*
2 tbsp butter
2 leeks, sliced thin and cleaned well
3 cloves garlic, finely chopped
1 cup white wine
1/2 cup heavy cream
salt & pepper
handful fresh Parsley, finely chopped
fresh grated Parmesan (optional)

*Wash the mussels in some cool water and de-beard if necessary.  Tap the mussels, if they don't close, them out...they're dead.

Heat the butter over medium heat in a large saucepan that can be fitted with a lid or a large pot.  Add the leeks and garlic and sweat for about 5 minutes or until soft.  Add the wine and cream, season with some salt and pepper and bring to a boil for about a minute.  Toss in the mussels, turn down the heat to medium and put a lid on the pot.  When all of the mussels open,  they're done. About 5 minutes.  If any of them don't open, toss them out.  Check for seasoning, add the parsley and sprinkle on a large handful of Parmesan if you so desire.  Tip into a large serving bowl and serve this with a baguette....it's a must.

Basting with Rosemary

Going camping for a few days so I thought I should post something.  While this isn't a recipe, it's a cooking tip and a darn good one at that.  It's too simple and it lends a light and fresh herbal flavour to grilled meat.
All you need are a few sprigs of Rosemary and a gorgeous piece of meat.  Bruise the rosemary with the back of a knife gently enough not to tear the rosemary off the stem but firm enough to just release the oils.  Drizzle with a little olive oil.  While the meat is grilling, drag the sprigs over the meat often.  I sometimes just toss the whole sprig on top of the steak and let the herbs gently permeate the meat while it cooks. If you actually have a basting sauce, perhaps for ribs, (one that would pair with rosemary) then use the sprig the way you would a normal basting brush....a subtle flavor of the herb will find it's way in.  I prefer to use this technique with steak or pork but it also works with chicken, fish and shrimp.

Read above for the most basic and easy technique....Enjoy!

Tomato Corn and Mozarella Salad

I'm slightly obsessed with the combination of tomatoes and corn right now.  Not sure why, but it certainly appeals to me in more ways than one.  They're both sweet, in season and just plain pretty to look at.
I had some fresh buffalo mozarella in my fridge that was crying out to be tossed in a salad and I wasn't in the mood for a straight up Caprese, although I would never turn it down.  That's when it came to me....add corn.  Why not?!  How could that not work?!  Well, it did and I loved it....I seriously loved it...so much so that I could eat that and nothing else.  Call me crazy.
I use a white balsamic but if you don't have have access to any, use a white wine vinegar and add a pinch of sugar.

Tomato Corn and Mozarella Salad

Serves 6-8

4 cobs of corn, kernels cut off
3 cups cherry tomatoes, sliced in half
4 oz fresh mozarella, cubed
2 tbsp white Balsamic vinegar
4 tbsp olive oil
1 tbsp shallot, finely chopped
salt & pepper
1/4 cup fresh basil, torn or chiffonade

Blanch the corn for about 45 seconds in boiling water to take the raw edge off.  Drain.  In a bowl combine the corn, tomatoes and mozarella.  Combine the vinegar, olive oil, shallot and salt & pepper to taste.  Pour over the salad.  Check for seasoning.  Add the basil and toss together just before serving.  Can be made 2 hours ahead.

Boursin Stuffed Tomatoes - Easiest Appetizer Ever

It's ridiculous how simple but shockingly delicious these are and I stumbled upon them by accident (I'm sure they've been done a million times before but for those that haven't made them, you must).  On one of our insanely hot and humid days I was asked to make a light app.  First thing that came to mind was my guacamole stuffed cherry tomatoes...fresh, simple and light.  I wandered off to the grocery store and perused the avocado but to my dismay, there wasn't a ripe one to be found.  Stumped, I wandered aimlessly through the grocery store.......too dramatic?  Ok, I walked over to the cheese area of the store and a package of Boursin basically shot out and slapped me in the face.  It was a no-brainer. 
This isn't so much a recipe because I'm not sure if something this easy can be considered that but more of an idea.  The hardest part is scooping out the cherry tomatoes and even that isn't complicated.  You will need a very sharp paring knife.  If you don't have one, buy one.  They're cheap.  *Slice a tiny wafer thin piece off the bottom of a round cherry tomato (grape tomatoes just don't work here) so it stands up and slice another piece off the top.  Use the tip of the knife or a very small spoon to scoop out the tomato.  It's not rocked science.  It's tasty.
p.s. let's get real, you can stuff anything into a tomato but these were too yummy not to share.

Boursin Stuffed Tomatoes

Pint of Cherry Tomatoes (not grape, they won't stand)
Package of Boursin Cheese

*Read above how to prepare the tomatoes.  Stuff a small amount of cheese into tomato.  Refrigerate until ready to serve.  Easy.

Orzo Salad with Pesto and Tomatoes

My cousin Robin and her husband Scott have just moved up to our neck of the woods and I'm super excited to know I can see them more often.  These people make me smile and laugh...laugh hard.
Moving day rolled around and instead of offering my muscles, I offered up food for everyone helping out.  Hard work deserves more than take out pizza and beer.  It deserves a bunch of homemade food and beer.  I came up with this salad to accompany Lemon Garlic Roasted Chicken and I think I chose right.  It was simple and delicious.
I used a pint of cherry tomatoes and roasted half of them and left the others raw for texture and interest.  Do what you need to do but I do recommend oven roasting some or all of them....deliciously sweet.  This could also be served warm if you wanted to but I thought it made an awesome salad.
p.s. I made my pesto (recipe is on the blog) and I highly recommend that.  Store bought just doesn't have the same effect and you'll come up short in the flavour department....just sayin'...

Orzo Salad with Pesto and Tomatoes
Serves 6-8 (as a side)

1 recipe for Pesto http://delishdishcooks.blogspot.ca/2011/09/pesto.html
2 cups dry Orzo, cooked (should yield about 4 cups cooked)
1 pint Cherry Tomatoes, halved (oven roast all or half)
salt & pepper to taste
Pine Nuts for garnish

Make Pesto. Add pesto to cooked Orzo and toss in tomatoes. Check salad for seasoning - you will need to add some salt.  Refrigerate.  Garnish with extra pine nuts before serving.

Summer Pasta

We don't tend to eat a lot of pasta in the summer but when I get a hankering, I need it.  I mean, what's not to like.  It's a vehicle for flavour....and I love it....truly.  This particular evening I wanted something fresh, simple and bursting with summer love.  Corn, tomatoes and basil.  Awesomeness.  Yup, sheer deliciousness.  The husband and little people inhaled it.  Solid gold.
I insist you use fresh corn, as in cut the kernels off yourself.  Frozen corn just won't have the same effect and you'll lose the brightness of the dish.
If you're a veggie, leave out the shrimp but we here in this house, aren't veggies and we all like shrimp.

Ummmm, yeah you're looking at the same thing I am....IT'S SO PRETTY!

Summer Pasta

Serves 4

3/4 lb Fettuccine, or pasta of choice
4 tbsp olive oil
1 lb of shrimp, shells and tails removed
1 pint cherry tomatoes, half of them sliced in half and the others kept whole
2-3 cloves garlic, minced
4 ears of corn, kernels sliced off and set aside
1/4 cup white wine or chicken broth
Salt and pepper
Fresh basil
Chili Flakes (optional)
Parmesan cheese, freshly grated (optional)

Bring a large pot of water to a boil, salt well and cook pasta until done, reserving 1/2 cup pasta water. 
Heat a large saucepan over medium high heat. Add 3 tbsp of olive oil and slide in tomatoes, cooking for about 3-4 minutes.  Add the garlic and the fresh corn and cook for 3 more minutes.  Season with salt and pepper.  Push the veggies to the outside of the pan and add in the shrimp.  Cook a couple of minutes until they're just pink and add in the wine, stirring to get any bits from the bottom of the pan.  Throw the pasta on the veggie mixture and toss, adding pasta water to loosen if necessary.  Drizzle the last tbsp of olive oil over the pasta.  Check for seasoning.  Add fresh basil, chili flakes and Parmesan if using.

Nicoise Salad

I give to you another salad.  Another delicious hearty salad.  A perfect salad for a warm summer evening while entertaining or dining for 2.  This dish makes my husbands mouth water...I'm guessing it's because it's not a girly salad but a more substantial one with man type ingredients....grrrrr.  Well, not really but he thinks so because it's a salad that eats like a meal.
If you don't have fresh piece of tuna to cook, use tuna packed in olive oil.  Trust me on this one.  It has a far superior flavour and texture then water packed and that's what you need in here.  If you don't do anchovies, don't use them.  If you do, then use the imported ones packed in oil in a jar.
I like this salad a room temp with a chill on the green beans.  Prep some of this ahead and make your life easier.  It allows you to crack a bottle of wine and.....well, do whatever it is you do.  Present it on a platter and let everyone serve themselves.  Did I mention it goes well with a chilly white?
p.s. it's gluten free, packed with vitamins and protein....can't go wrong.

It's just so dang lovely to look at ....

Nicoise Salad
Serves 2-3

1 tuna steak cooked* or 1 can oil packed tuna
2 hard boiled eggs
6-8 baby potatoes, steamed or boiled
2 tomatoes sliced
1/2 lb green beans, steamed
1/4 cup black olives (Nicoise if you can find them)
2-4 anchovies, oil packed in a jar (optional)
1/4 cup extra virgin olive oil
1 1/2 tbsp fresh lemon juice or red wine vinegar (whatever your preference)
1 tbsp fresh parsley, finely chopped
1 tsp chives, finely chopped
1/2 tsp dried tarragon or 2 tsp fresh, chopped
1/2 tsp salt
1/4 tsp pepper

Arrange the tuna, eggs, potatoes, tomatoes, green beans and black olives on a platter.  In a small bowl whisk together the olive oil, lemon juice or vinegar, herbs and salt and pepper - this can be made ahead.  Drizzle over the salad. 
*How to cook a tuna steak.  Place a skillet over medium high heat.  Add about 1 tbsp olive oil.  Season the steak with salt and pepper.  Sear the steak on both sides for about 2-3 minutes until the tuna is slightly pink in the centre.  Let cool slightly and slice into strips.

My Cobb Salad

Some have a sweet tooth...I have a salt tooth, if there's such a thing.  I'd take veggies over fruit any day.  Chips over cake.  Call me crazy.
This salad is a classic that apparently originated in the 1930's.  I crave this every summer and for good reason.  It's savory people...it's all good.  It's a very filling plate of delicious ingredients and bright beautiful colours.  Beyond how it looks, it smacks you in the mouth with the first bite.  It's crunchy, salty, creamy, tangy and savory.
This is my version and I like to stick to the original ingredients and I don't like to stray, otherwise it becomes something different and this doesn't need to change.  The only thing I substituted was the prosciutto for the bacon which I cooked briefly to add a slight crisp.  I've also used pancetta as an alternative.  It's all got the same salty pork design.
This is also great for a small crowd.  Plate the salad, let people help themselves and serve the dressing on the side.

Cobb Salad
Serves 2-3

Small head of Boston Lettuce
1 to 1 1/2 cups chicken,  cooked and sliced (poached, or roasted)
4 slices of bacon, prosciutto or pancetta, cooked and crumbled
2 eggs, hardboiled and sliced
1/2 avocado, cut in chunks
handful of cherry tomatoes, sliced
1/4 cup blue cheese, crumbled (I used creamy and mild St. Agur)
3 tbsp olive oil
1 tbsp red wine vinegar
1tsp honey
1/2 tsp Dijon mustard
good pinch of salt and pepper
sliced green onions or chives (optional)

Place the lettuce on a large plate or platter.  Place the chicken, bacon, eggs, avocado, tomatoes and blue cheese over the lettuce.  Combine the olive oil, vinegar, honey, Dijon and salt and pepper.  Serve along side the salad.  Garnish with the onions or chives if using.

Flank Steak with Greek Salsa

Happy Canada Day Weekend!!!  This weekend truly ignites the summer season.  Kids are out for summer, cottagers flood the town and the lakes and BBQ's get fired up.  I love summer food....grilled meats, fish and seafood and lot's and lot's of fresh veggies. 
I came up with this truly delicious meal last week.  I'm so happy it worked out because I had very high expectations for it.  I have a thing for flank steak these days.  It's a strange looking lean cut that needs to be marinated, cooked to med rare, or medium at the most, and sliced against the grain on a bias.  It unveils the most beefy flavour I don't seem to get from other cuts.  It's one of those underrated pieces of meat.  Paired with what I like to call a "salsa"....of greek origin ....which really makes no sense....but who cares because it's delish, takes this dish a different and lively level.   Don't analyze it, make it.
p.s. if you don't have flank steak, a top sirloin would work well.

Flank Steak with Greek Salsa
Serves 3

Meat & Marinade

1 lb flank steak
2 tbsp olive oil
1 tbsp fresh lemon juice
2 cloves garlic, minced
1/2 tsp dried oregano
salt & pepper

Salsa

1 tbsp olive oil
1 tomato, small dice
1/4 cup kalamata olives, chopped
1/4 feta cheese
1/2 tsp lemon rind
1/4 tsp dried oregano
fresh parsley, finely chopped (optional)
fresh pepper

For the marinade, combine the olive oil, lemon juice, garlic and oregano in a shallow dish.  Place the steak on top and turn to coat.  Let marinate for 2 hours or up to 4 turning occasionally in the dish.
For the salsa, combine all of the ingredients.  Check for seasoning. Note: the tomatoes will release their juices which helps create a dressing for the salsa.  Set aside until ready to cook the steak.
Pre-heat the grill to medium high.  Salt and pepper the steak.  BBQ the meat for about 3-4 minutes each side or until medium rare.  Set aside and let rest for 5-10 minutes.  Tent with foil to keep it warm. 
Slice the meat against the grain on a bias into thin strips.  Serve with the salsa and any accumulated juices.

Lemony 3 Green Salad

I do believe this may be one of my top 3 favourite summer sides of all time.  It is unbelievably refreshing, crisp, simple and so true to it's own pure flavours.  It's green, it's gorgeous and gloriously fresh. I don't feel it needs more of an introduction.....so simple.  Just make it....nuff said.

Lemony 3 Green Salad

Serves 4

1/4 lb each Green Beans, Snap Peas and Asparagus
3 tbsp olive oil
1 tbsp fresh lemon juice
1 small shallot, finely chopped
1/4 tsp salt
freshly ground pepper

Prepare an ice bath by putting cold water in a large bowl and tossing in a bunch of ice cubes.  Bring a pot of water to a boil.  Drop the asparagus in and blanch for 1 minute only and drop them immediately into the ice water to stop the cooking and retain the colour.  Repeat with the snap peas and the beans, cooking the beans for about a minute and a half.  If doing ahead, place the drained veggies in the refrigerator.
Combine the olive oil, lemon juice, shallot and salt and pepper.  Pour over the chilled veggie and toss.

Green Goddess Dressing

If you like "Old School", this is it.  I believe this dressing was concocted in the early 1920's.....now that is kickin' it old school!  It's a very versatile dip or dressing with a big punch of flavour. 

I've made this over the years but I think I've finally nailed it  Not all classic ingredients but certainly good ingredients.  Drizzled over freshly sliced tomatoes, slathered on a tomato sandwich, dripped over steamed asparagus  or tossed with baby potatoes and chilled are my favourite ways to use this dressing.  A great way to use your herbs from your garden.

It's got a summer vibe and an awesome name! There's something classical about it really....throw on some jazz and whip up a Martini or Mint Julep!  Too far?  Nahhh....

It's just so peerrrrty....

Green Goddess Dressing

Makes roughly 1 Cup

1/2 Mayonnaise

1/4 cup Greek Yogurt or Sour Cream (I use yogurt)

3 tbsp fresh Parsley, rough chopped

2 tsp Chives, chopped

1 tsp dried Tarragon, or 1 tbsp fresh

1 clove garlic, minced

2 anchovies, or 1 tsp anchovy paste (optional)

2 tbsp fresh Lemon Juice

1 tbsp olive oil

Put all ingredients into a food processor or blender and whiz until smooth.  Refrigerate for up to 3 days.





Zucchini Salad with Pine Nuts

Well, with the heat coming our way in the next few days, you can bet I'll be making this delicious no-cook salad. You can also bet I won't be firing up my oven or stove in this heat.  It's barbecue and salads for the next week.  Not sure how my son is going to live without his beloved "Roni Cheese" but he's just going to have to deal with it.  We don't have air conditioning....we have fans....we're going into "lock down" as we call it.
I came up with this after wanting to try zucchini raw because I absolutely love it cooked.  You have the option of cheeses...both work really well. This salad has interesting texture, simple pure flavours and is really easy.  It's best assembled just before serving.  If it sits too long, the salad tends to get a little watery and it loses it's texture.  This is perfect for a warm evening or a hot afternoon.


Oh, and it's really pretty too....

Zucchini Salad with Pine Nuts

Serves 3-4

3 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
2 medium zucchini (about 1 3/4 lbs)
2 tbsp pine nuts, toasted or un-toasted
1/4 cup shaved Parmesan (shaved with a vegetable peeler), or Feta
2 tbsp each fresh basil and parsley (optional)

Combine the first 4 ingredients and set aside.  Shave the zucchini lengthwise with a vegetable peeler to get long thin strips.  Combine the zucchini, dressing, other ingredients and toss gently.  Eat!

My Mom's Curried Deviled Eggs

I love these two bite morsels.  I mean a devilled egg is a delicious thing but these just take it to a new level, a really easy level.  There are minimal ingredients for maximum flavour.  My 3 year old even eats these, without hesitation and always more than one.
I can safely say I don't ever remember my mom making a regular devilled egg.  It's always been these and I can't complain.  She normally wings her recipe but because I can't do that here, I've measured out all the ingredients the best I can. 
Make a batch of these and guarantee you and your guests will devour them.  It could get messy.
p.s. feel free to pipe in your yolks but I don't roll like that.  I like things a little rustic. 

You should probably double this recipe....just sayin'...

My Mom's Curried Deviled Eggs

Makes 12 Halves

6 hard boiled eggs*
3-4 tbsp mayonnaise
1 green onion, finely sliced
1 tsp curry powder (I used Madras Curry)
pinch of salt and pepper

Remove the yolks and pop them in a bowl.  Add the mayonnaise, green onion, curry powder and salt and pepper.  Mash together and stuff back into the boiled eggs.  Garnish with finely chopped chives if you wish.  Refrigerate until ready to serve.

*Place the eggs in a pot and fill with enough water to cover by an inch.  Bring to a boil, remove from the heat and let sit for about 15 min.  Immediately plunge into cold water to stop the cooking.  Refrigerate until ready to use.

Poached Shrimp with Cheater Lemon Aioli

I have made this simple but flavor packed shrimp and aioli a bunch of times and it always goes over well.  It's a bit more decadent than shrimp and seafood sauce.  Now, it is a cheater aioli but that doesn't mean it's not delicious.  It means it's way easier than whipping up a true aoili, which is a real treat, but time consuming and sometimes finicky.  All of this can be made earlier in the day, which is how I always do it. 
You could use pre-cooked shrimp in a pinch but I have to say, the texture of poached shrimp beats the pulp out of the pre-cooked stuff.  You can poach it with or without the shell.  If you do use shell on shrimp, you'll need to peel them after.  The shell can also help keep the shrimp moist and flavourful while poaching.  It really only takes a few minutes...trust me....I wouldn't lie to you about something like shrimp.....or any other food for that matter.  That's just mean.
Saffron....not the cheapest of items you can buy but a little goes a long way.  You can omit it but it truly does lend a flavor you can't get from anything else.  Totally up to you.  The aioli can also be used on salmon or for dipping steamed asparagus. 

Poached Shrimp with Cheater Lemon Aioli

1 lb Shrimp, uncooked with or without shell
1/2 cup mayonnaise
1 clove garlic, finely chopped
lemon zest, from half a lemon
1/4 tsp saffron
pepper to taste (optional)


Fill a large pot with water and add in any or all of these optional ingredients for poaching - half a lemon, handful of parsley, 8 peppercorns, smashed clove of garlic, good pinch of salt and bay leaf.  Bring to a boil and reduce heat to medium low and let simmer for 10 minutes.  Add the shrimp into the poaching liquid and cook for 2-3 minutes or until shrimp turns pink and curls.  DO NOT overcook the shrimp.  Remove from liquid and refrigerate until chilled.
Crumble the Saffron into 1 tbsp of hot water for a couple of minutes.  Combine the mayonnaise, garlic, lemon zest, saffron and soaking liquid and pepper if using.  Refrigerate for at least 1/2 hour or up to 12 hours.  Serve with poached shrimp.

Roasted Asparagus, Cherry Tomatoes and Black Olives

The lovely and talented cook and cookbook author of Healthy Cooking, Jocelyn Smith, taught me how to make this simple and unbelievably delicious side at one of her cooking classes.  I was floored after one bite.  It is so totally easy and so dang tasty .  Amazing flavour combo.

I started whipping the easy peasy ingredients together when I realized I was making nothing else to go with it.  I had to think fast because my little people were moaning about being hungry.  I've said it before...when kids are hungry, time is of the essence.  I decided once the veg were roasted I'd cut up the asparagus and toss it with pasta and a heavy handed dusting of Parmesan cheese.  Holy moly, was it ever scrumptious.  My kids inhaled it....so did my husband and myself.  Inhaled. 

So here's the thing.  When everything was finished roasting, I went looking for my camera only to realize the old man had it...at work.  Sooooo, I had to use my phone to photograph the finished roasted product then once he got home, the finished roasted product and the pasta with my camera.  I will re-post a much better picture when I make it again, which will be very soon.

If you should choose the pasta route, in the time you set the oven to pre-heat, you put your pasta water on.  Once you toss the veg in the oven, you stick the pasta in the pot.  Pasta is done and a few minutes later so is the veg.  How easy is that?!  Below the recipe is how I put the pasta together.


Super delicous and awesome.

Seriously yummy pasta as an alternative....

Roasted Asparagus, Cherry Tomatoes and Black Olives

Serves 4-6

1 lb of asparagus
1 pint cherry tomatoes
20 black olives (kalamata), pitted
3 tbsp olive oil
1 clove garlic, minced (use 2 if you're making the pasta)
handful of fresh basil, torn or chiffonade
Salt and Pepper

Pre-heat the oven to 435 F. Toss all the ingredients together on a baking sheet. Roast for 12-15 minutes, turning a few times.

*If you're making pasta, cook 3/4lb pasta of your choice in salted water.  Make sure to save a 1/2 cup of the pasta water.  Cut asparagus into 1 inch pieces and toss everything, including accumulated juices with pasta.  Add another tbsp of olive oil and enough pasta water, 1/4 cup to 1/2 cup, to loosen things up.  Grate a good ol' dusting of fresh Parmesan into pasta and on top.  Add  extra fresh basil if so desired.

Lemon Garlic Roasted Chicken with Herbs

I had to make this delicious chicken 3 times before I was satisfied with the outcome.  I knew what I was trying to accomplish but it just wasn't working for me until the third time.  3rd times a charm I suppose.
 
I bet you could barbecue this and it would be delish but I opted for oven roasting.  Holy schmoly, was this good.  Our good friends and neighbours were over for a drink, wound up staying for a bite and got to be my guinea pigs.  They liked it....a lot.  There was some meal moaning going on.  It was juicy, lemony, herby and beautifully golden.  Totally making this again and again.....and again. 

Let this marinate at least 2 hours or up to 6.  If you don't have access to fresh herbs you can use dried, if you must but just use 1/2 the amount.  The fresh really gives it life.  I have an herb garden which makes it much easier.  Love my fresh herbs! Also, if you don't have any white wine, which isn't a problem in my house, you could probably sub with some low sodium chicken broth.  You need the extra liquid to make the marinade.  Pick your poison.

Are you seeing that golden brown herby deliciousness?  You can't see the lemon but it's in there!

Simple ingredients pack a big flavour punch.

Lemon Garlic Roasted Chicken with Herbs

Serves 4-6

8 chicken thighs or drumsticks, bone in and skin on
1 lemon, juiced
zest of half a lemon
2-3 cloves of garlic, chopped
2 tbsp parsley, finely chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, finely chopped
2 tbsp olive oil
1/4 cup white wine
good pinch of salt and pepper

Combine all the ingredients in a large re-sealable bag.  Score the chicken pieces about half an inch in to allow the marinade to absorb better.  Marinate at least 2 hours, no more than 6 in the fridge.
Pre-heat the oven to 425 F.  Place the chicken and marinade in a baking dish and bake for 50-55 minutes, basting with juices after 30 minutes.

Caprese Skewers

If you haven't made these before, you need to.  They're dead easy.  We're talking a very few fresh ingredients here.  They assemble quickly and they always disappear. We recently took these to a friends barbecue and they were gobbled up. 
I made a very simple balsamic glaze for these by simmering 1 cup balsamic vinegar with 1 bay leaf over medium heat for between 20-25 minutes.  It reduced to 1/2 cup.  It wasn't ridiculously thick but it was nice and syrupy.  It keeps well in the fridge.  If you don't want to make the glaze, use straight balsamic.  Reducing it just sweetens it a little.
This is the perfect summer app.  It's a healthy but super duper tasty alternative.  Oh, and did I mention it goes well with wine?  Just sayin'......

Caprese Skewers

1 pint Cherry Tomatoes
1 tub of baby Bocconcini
Basil Leaves
Olive Oil
Balsamic Glaze or Balsamic Vinegar (see above post)
Sea Salt

Skewer the tomatoes, cheese and basil.  Drizzle with a little olive oil, glaze and sprinkle with a little sea salt.

Asparagus Pesto

I know, this is the third Pesto recipe I've posted.  That being said, I like pesto and I think it likes me.  There are sooooo many pesto variations and soooo many things you can do with it.  It's endless my people, endless.
Tis the season for Asparagus.  That's one veggies we eat probably 6 times a week when it's in season.  Again, versatile.  Grill it, saute it, steam it, roast it, turn it into a pesto .....
This pesto got tossed with some baby potatoes that were boiled until just done and then served warm, similar to a warm potato salad.  Most delicious.  We had some leftovers and spread it on salmon.  I would also recommend pasta, sammie spread or chicken. 
This doesn't scream huge asparagus but it does have the subtle flavours, delicious texture and all the health benefits.  If you want a toasty note, toast the pine nuts.  That is totally up to you.  It's fresh, garlicky and green.  Go figure, it's green.  Enjoy.

Asparagus Pesto

1 lb Asparagus
1/2 cup olive oil
1/4 pine nuts (toasted or un-toasted)
2 cloves of garlic
3/4 cup fresh Parmesan
Salt & Pepper, to taste

Steam, or cook asparagus in simmering water for about 3-4 minutes, or until just cooked through. Toss into cold water immediately to stop cooking and retain colour.  In a blender or small food processor, blend the asparagus into a rough chop.  Add the nuts and garlic.  Blitz again. Add half the olive oil, blitz, then add the other half.  Toss in the parm.  Season if necessary.  This will keep for at least 3 days in the refrigerator.

Chickpea and Artichoke Salad

Keepin' it simple, keepin' it tasty, keepin' it healthy and keepin' it real people.  That sums up this delicious salad.  Seriously, you can whip this up in minutes.  It travels well, it keeps well and it doubles well.  Perhaps I've talked it up enough....just saying it's good.  Oh, and it's super wicked awesome when made ahead by at least 4 hours.

Chickpea Artichoke Salad

Serves 4

1 can chickpeas, drained
1 can artichoke hearts, quartered and halved
1/2 red pepper, small dice
1 clove garlic, finely chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon rind
2 tbsp fresh parsley, finely chopped
1/2 tsp dried oregano
salt and pepper to taste (about a 1/4 tsp salt at least)

Combine the first 3 ingredients in a bowl.  Combine the rest of the ingredients, stir and pour over the salad. Voila.

Double Salmon Spread

I have been so sick this past week and I've cooked once.  I have zero taste or smell at the moment so it's a risky little game.  I whipped up some pasta not knowing if it needed seasoning or not.  I fed it to my family and thry gobbled it up. Phew!  To be honest, they could have been being polite.  Whatever, I'll take it.
Good thing I had this wicked awesome spread on file that I made a couple weekends ago for some wicked awesome gals.  It combines freshly poached salmon and smoked salmon which creates a wonderful flavour and texture.  I kept it light by not using cream cheese but a little mayo and a little sour cream.  It's silky, fresh and really good with bubbly.  Just sayin'.  There was a lot of bubbly flowing....nothing new....it's kinda what we do.  No shame in that.
I'm not going to tell you how to poach your salmon but I will briefly tell you what I did. *I brought about 3 inches  water to a simmer in a saucepan.  Added half a lemon, a pinch of salt, a couple of peppercorns and a handful of parsley.  Let the flavours mingle then popped the salmon in and poached at a simmer for about 8 minutes or until it was just cooked through.  Stick it in the fridge to cool. You can add whatever flavourings you want...fresh herbs, white wine....do what you need to do.  Just do it.

Crack the bubbly!

...just another angle of deliciousness.

Double Salmon Spread

150 grams Smoked Salmon
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
1 tbsp fresh lemon juice
1 tsp lemon zest
1/4 cup good mayonnaise
1/4 cup sour cream (don't use fat free!)
1/2 tsp salt
freshly ground pepper
5 oz salmon fillet, poached and cooled off *

Put all of the ingredients, except the poached salmon, in a food processor and whirl until just blended, not pureed and place in a mixing bowl.  Flake the poached salmon and gently stir it into the spread.  Voila!