Egg on Tomato Avocado and Basil

If you want simple, fresh and delicious, this is for you.  I have a wee addiction to this ridiculously easy recipe.  I had an abundance of fresh organic tomatoes and Basil from the Farmers Market and a big beautiful Haas Avocado.  The first day I made this and tossed it on a piece of toasted Rye bread....the next day I left the bread out.  Equally amazing.  This is addictive, I warn you.  Breakfast, lunch or a light dinner, I can see this making an appearance on my table as often as I can get the freshest ingredients.
For the egg, either poach it or use a small amount of olive oil instead of butter to cook it.  Butter will make it feel to heavy.  Get the freshest tomatoes and basil possible and all you'll need is a smattering of salt and pepper to finish this off.
p.s. I took the photo with my phone so I apologize if it's a bit grainy. 

Egg on Tomato Avocado and Basil

Serves 1

1 tsp olive oil
1 Egg
3 slices of ripe Tomato
1-2 large whole Basil Leaves
1/4 Haas Avocado, sliced
Salt and Pepper
Grilled or Toasted Bread (optional)

Cook the egg by either poaching or frying and seasoning lightly.  Meanwhile, layer the sliced tomato, then the basil and finally the avocado.  Sprinkle with some salt and pepper and top with the egg.  Alternatively, put all the ingredients on a piece of grilled or toasted bread.

Strawberry Mint Vodka Cocktail

What do you do when you feel like a cocktail?  You make a cocktail. 

I don't stray too much from my beloved wine....perhaps a dirty martini or Gin and Tonic here and there but normally I'm fairly monotonous in the cocktail area.  However, I have been known on occasion to experiment and am I ever glad I did. 

I knew I had vodka, for my martini's of course.  I looked in the fridge and found strawberries and lemons.  The garden was ripe with mint.  How can that combo not work?  To work muddling, pouring and shaking I went....la de da.  First of all, the colour is a juicy pink with flecks of fresh mint but the flavour is bursting with ripe berries, a hint of citrus, refreshing mint and a good zing of vodka.  It's got kick but it's Delish.

Use only fresh lemons, don't even think about squeezing the juice out of a plastic bottle. Shame on you if you even try.  Plenty of ice cubes are a must...I used 5 each time.  Also, to muddle, use the end of a wooden spoon if you don't have the proper tools.  Read below about Simple Syrup.



It's perfectly gorgeous....

It's just so pretty!

Strawberry Mint Vodka Cocktail

Makes 1 drink

2 medium ripe strawberries, stemmed and quartered
4 or 5 small mint leaves
1 oz freshly squeezed lemon juice
1 oz Simple Syrup*
2 oz good Vodka
4-5 ice cubes

In a cocktail shaker, toss in the strawberries and mint.  Using the end of a wooden spoon or a muddler, crush the berries and mint until blended and broken up.  Pour in the lemon juice, simple syrup, vodka and ice.  Put on the lid and shake for about 20 seconds.  Pour the entire drink, ice and all into a glass. 
*To make simple syrup, bring equal parts granulated sugar and water to a simmer, stirring until sugar dissolves, making sure not to burn syrup.  This can be stored in the refrigerator for at least a month.  Make extra and you'll always have it on hand,

Moroccan Lentil & Couscous Salad

As a child I can remember my mom making all kinds of dishes with Lentils.  My immediate reaction was always to gag and run.  Thank goodness my tastes have changed.  I love the lentil now and the lentil loves me.

I happened to stumble across Beluga Lentils, yes Beluga.  They're black, firm and have a fantastic texture and flavour.  If you can't find Beluga, use Puy or French Lentils which are widely available.  In fact, you can usually get them at The Bulk Barn if you've got one in your area.  These 2 types of lentils will hold their shape and texture.  Worth seeking them out and if you have any extra, you can also make this....http://delishdishcooks.blogspot.ca/2013/02/braised-lentils.html  It's an amazing side dish...sorry about the picture.  I'm working on it!

I came up with this salad after craving the big bold, bright Moroccan flavours. Don't be intimidated by the list of ingredients...it comes together quickly.  I used couscous as well as the lentils for a contrast in texture but you could substitute Quinoa if you're gluten free.  I also prefer dried cranberries to raisins but that's up to you. This salad will last a few days in the fridge and actually tastes better after sitting for a few hours.  It's bursting with flavour and keep you coming back for more.  Oh, and it's healthy too if there was any doubt.

Moroccan Lentil & Couscous Salad

Serves 6 as a side

1/2 cup dry Beluga or French Lentils, cooked according to directions*
1/2 cup dry Couscous, cooked according to directions**
1/2 tsp each dried cinnamon, turmeric, coriander
1 tsp each dried ginger, cumin
1 clove garlic, finely chopped
1 tsp salt
Few grinds of fresh ground pepper
1 lemon, juiced and half the rind, grated
2 -3 tbsp olive oil
1 carrot, grated
2 green onion, finely chopped
1/2 medium cucumber, diced
1/4 cup dried cranberries or currents
1/4 cup dried apricots, sliced
3 tbsp toasted pine nuts
Handful fresh parsley, chopped

Cook the Lentils and Couscous according to the directions on package or follow the directions below.  Set aside and let cool.
Combine the cinnamon, turmeric, coriander, ginger, cumin, garlic, salt, pepper, lemon and olive oil in a small bowl and stir.
In a large bowl, combine the carrot, green onion, cranberries, apricots and pine nuts.  Add the cooked lentils and couscous.  Pour the dressing over and mix well.  Toss in the parsley.  Make a few hours ahead or up to 24 hours before.

*I used 1/2 cup dry lentils to 3/4 cups water.  Rinse the lentils and add to a pot.  Pour over 3/4 cups water.  Bring to a boil for a 2 minutes, reduce heat to minimum, put a lid on it and cook for 25-35 minutes.  Checking after 25.
**Bring 1/2 cup water seasoned with a little salt or low sodium broth to a boil.  Add the couscous, cover and remove from the heat.  The water/broth should be absorbed after 5 minutes.  Fluff with a fork.

Olive Salad

Don't let the name of this fool you.  This isn't a knife and fork kind of salad.  This is a seriously awesome medley of olives, Gardenia (pickled veggies), garlic and olive oil.  It's kind of like a condiment but it's kind of like an accessory that can take anything it touches and zing it up a few zillion notches.
 
I was introduced to this from my lovely Auntie Mar who then shared it with my mom.  They both make it, jar it and give it as gifts if they can keep it that long in their fridge.  I think the only thing I have done differently then they did is I added about a tsp of lemon rind.

One of my favourite ways to use this is on a crostini or cracker with either, goat cheese, Boursin or cream cheese and topped with a spoonful of the salad.  I have tucked this into a mozzarella grilled cheese and tossed some into a vinaigrette and poured over a plate of tomatoes.  This would also be fantastic tossed into a tomato sauce or on a pizza.  This keeps well in the fridge for several weeks.  Put them in pretty jars and give as gifts.  You'll make one lucky persons taste buds very happy...and perhaps cause them to have an unnatural addiction to this.  Just sayin'.

p.s. use the olives you can get at the olive bar in your grocery store for superior flavour.

Olive Salad

1 cup pimento stuffed Green Olives
1 cup pitted Black Olives
1 cup Gardenia (pickled vegetables)
5 cloves garlic
2 tsp Italian seasoning or Oregano
1 tsp grated lemon rind
1/2 cup Olive Oil

Pulse the first 6 ingredients in a food processor until coarsely chopped.  Pour into a bowl and stir in the olive oil.  Place the salad into jars.  Will keep in the fridge for several weeks.

Tomato, Corn and Avocado Salad

I have been on a "Staycation" for the last week and although I've been here at the lake, I didn't have my computer, hence no posting.  It was a perfect week full of sunshine, swimming, laughter, good food and relaxation. 
Speaking of good food, I came up with this wicked delish salad.  I. Love. This. Salad.  All of my favourite things combined in one bowl bursting with flavour, colour and texture.  My other half took one bite and continued to eat the entire salad.  I don't blame him, I could have done the same.  This is the perfect summer dish as a side or a lunch entrée.
For some of you, using raw corn may seem strange but it's sweet, crunchy and will change the way you think about corn.  Don't use frozen.  It must be fresh corn cut right off the cob in all of it's natural glory. The easiest way is to place a bowl under the cob and slice down so the kernels tumble into the dish. Also, you need to use fresh mozzarella for this....the stuff sold in water, not a mozzarella ball.  Bocconcini will work in a pinch but try to source out the fresh mozza or Buffalo Mozzarella.  So totally worth it. 

How pretty is that bowl of gorgeousness?!

 

 

 

Tomato, Corn and Avocado Salad

 

Serves 4 as a side

 

3 tbsp extra virgin olive oil

1/2 lime, squeezed of its juice

Salt & Pepper

2 large ripe tomatoes, diced, or 1 large, chopped and 10 cherry tomatoes, halved

1 small Avocado, diced

2 large cobs of uncooked corn with kernels sliced off

1/2 cup Fresh Mozzarella, diced or torn into bite sized pieces (about 1/2 large ball)

1 green onion, thinly sliced

Handful of fresh Parsley, chopped

 

Combine the oil and lime juice in a small bowl.  Season with salt and pepper to taste.

Combine the tomatoes, avocado, corn, mozzarella and green onion in a bowl.  Drizzle with the dressing and gently toss.  Sprinkle with the parsley.  Serve.

 

 

 

 

 



Duo of Flavoured Butters

Butter.  Who doesn't like butter?!  It's not something we eat all the time but when we do, we're going to enjoy it.  Slathered on fresh baguette, tucked under the skin of a chicken to add flavour, in a Bechamel and my new favourite,  co-mingling with other delicious ingredients and melting over a steak.  Sigh.....

If you want to add a whack of flavour to your steak, this is it.  In fact, try the Dijon Tarragon on fish, chicken or vegetables or either one with baguette for something a little different.  These both keep well in the fridge for at least a week and you can freeze them for up to a month.  Store them in either a small ramekin or place the softened butter on a piece of plastic wrap, roll it tight, sealing the ends and refrigerate until cold and then slice as you need it.  It's too simple not to try.

Don't they look so pretty!

If you choose to roll them, then you can slice them....Freeze the whole roll and just slice off what you need.

Duo of Flavoured Butters

Blue Cheese and Chive Butter

1/4 cup unsalted butter, softened
1/3 cup blue cheese (I used a Gorgonzola)
1 tbsp chives, finely chopped
1 tbsp fresh parsley, finely chopped (optional)
Freshly ground Black Pepper


Dijon Tarragon Butter

1/4 cup salted butter, softened
2 tsp Dijon mustard
2 tsp dried Tarragon or 1 tbsp fresh, finely chopped

Bring the unflavoured butter to room temperature.  Stir in the ingredients either by hand or using a small food processor.  Roll into a log using the plastic wrap or smear it into a ramekin and refrigerate until firm.  Will keep in the fridge for up to a week or freeze for up to a month.

Tomatoes with Buffalo Mozzarella (Caprese Salad)

If there ever was a salad that completely rocks my world, this is it.  It's a seasonal salad which brings me massive amounts of joy.  When I say seasonal, I say this because the tomatoes should be in season.  Nothing worse than a pale mealy tomato.  Blech.  In the winter months, I'd have to recommend roasting the tomatoes to get the maximum flavour and texture.
If you've never had fresh Buffalo Mozzarella cheese, you need to.  It's insanely delicious.  The Butcher's Daughter's http://butchersdaughters.ca/ in my area carries it, thank goodness.  It's next to impossible to find it in my neck of the woods and when I crave it, I must fulfil that craving.  I was constantly substituting with Bocconcini which bares no resemblance, in my opinion and certainly wasn't cutting it.
I won't give you exact ingredients for this because it's really up to you how much to make, but I will tell you to use only the best ingredients. Great cheese, ripest tomatoes, garden fresh basil, great balsamic (optional) and really good quality olive oil)  It makes all the difference.  Don't skimp.  You deserve this.  It's wicked delish.
P.S.  sorry about the photo.  It was taken on my phone.  I will update when I make this again....very soon.

Tomatoes with Buffalo Mozzarella aka Caprese

Fresh ripe tomatoes, sliced
Buffalo mozzarella, torn into chunks (more rustic)
Fresh Basil, torn
Good Quality Olive Oil
Good Quality Balsamic (optional)
Salt

Lay the tomatoes on a platter, top with the cheese, basil and drizzle with the olive oil and balsamic, if using.  Sprinkle with some salt.  Serve immediately.