Pineapple Angel Food Cake

So yet again I have leftovers of something that's going to go bad soon if it doesn't get used up. This time it was almost a full carton of egg whites. What do do?? Make my husbands favorite cake! I found this can of crushed pineapple in the back of the cupboard today too and I thought what could be more summery then a light and fluffy, zesty pineapple angel food cake. My husband was very pleased to say the least as he went back for a second slice. Another bonus to this cake? It's FAT FREE! So don't feel bad about going back for that second or third slice....

A note about making anything with whipped egg white. Make sure that your bowls and mixers are totally grease free and that no yolks get into your egg whites at all! Egg whites don't like fat so clean everything and be careful if you are using eggs that no yolks fall into the whites and your meringue will be perfect.

What you need
1 1/2 cups egg whites (about 10-12 large eggs) at room temperature
1 1/2 cups sugar, divided
1 cup sifted cake flour (yes you can use all purpose but it won't give you as fluffy a texture)
1 tsp cream of tartar
1/4 tsp salt

1 tsp vanilla extract
1/2 tsp almond extract
14 oz can of crushed pineapple

PREHEAT your oven to 325 degrees F.
IN a small bowl whisk 3/4 cups of sugar and the cake flour.
BEAT eggs until light and fluffy then add cream of tartar and salt. Beat until mixed well then begin adding remaining sugar a couple tablespoons at a time until you get soft peaks. Add vanilla and almond extract. (If your egg whites don't get soft peaks add more sugar a little at a time until you do)
SIFT the flour/sugar mixture over egg whites in 6 additions, gently folding in each addition.
STRAIN the juice out of pineapple. Try to get as much out as you can and gently fold into egg white mixture.
POUR batter into an ungreased tube pan. Smooth top and place in the bottom rack of a preheated oven. 
BAKE for about 50 minutes or when top springs back when touched. Let cool upside down on a few cans or a wine bottle for at least 2 hours or until completely cool.

When your cake is almost cool you can make the pineapple glaze. I didn't really measure these ingredients so I apologize if they are not perfect but basically you want to make it thin enough that is coats the cake easily and can drip down the sides but not too thin or it will just fall off into a big puddle or soak in too much. But it's not rocket science so I'm sure you'll be fine.

Pineapple Glaze
MELT 2 Tbsp of butter in the microwave and whisk in 1 cup of icing sugar, 1/4 cup of the reserved pineapple juice, 3 drops of yellow food colouring (because it's fun) and 1/4 tsp of vanilla. I used the seeds of 1/4 of a vanilla bean because I ran out of vanilla extract today and it was delicious! So you can do that if you have vanilla beans. If the icing needs to be thinner add more juice or add more icing sugar if it needs to be thicker.
POUR icing over cake until it runs down the sides.

Grilled Peach and Speck Salad

I was hungry and saw the last peach on the counter. Peaches can be savory too. Have you ever grilled a peach?? Maybe not. Try this one and discover how peaches can be savory and sweet at the same time. There is only a few weeks left of delicious peach recipes so I've been experimenting with all kinds of ways to use them. This one was fun to make.
I bought some speck (aka schinkenspeck) at the deli counter the other day for a different recipe I had intentions of making. I've forgotten what that recipe was now..... but it happened to be a perfect pairing for peaches! It basically tastes like a cross between prosciutto and bacon. You can use prosciutto too or something similar. Super delicious. I made this just for me but it would be easy to scale up to feed more as a fancy appy at your next dinner party.

IF you have a griddle pan (which is what I used) preheat it on medium heat.  You can also use your BBQ.
CUT a peach in half and twist to separate and remove the pit. Cut in half again and drizzle pieces with a little olive oil. Sprinkle with a bit of rosemary and a pinch of salt and pepper. Place cut sides of peach on grill until they are softened and have nice grill marks.
MAKE a simple, creamy vinaigrette for the salad by combining about 1 Tbsp of red wine vinegar, 3 Tbsp of olive oil, 1 Tbsp of Greek yogurt, 1 tsp of dried or fresh tarragon and a pinch of salt and pepper in a small dish. Toss a big handful of pretty salad leaves in the vinaigrette and arrange on a plate.
THINLY slice your speck or prosciutto into thin ribbons and arrange on top of greens with the grilled peaches and sprinkle some crumbled goat cheese or feta cheese on top! NUM!  

Peach and Poppy Seed Pancakes with Strawberry Compote

This is a great way to use up some fruit that you have sitting on the counter or in the back of the fridge. At least that was my intention. Not only are these delicious but they're also a little healthier then your average pancake. Some of the flour is replaced with oats. Which is good for you. So eat up and feel good about it!

Strawberry Compote
Slice up your strawberries (or whatever other kind of fruit you have) into smallish pieces and put in a small saucepan. Add a couple tablespoons of sugar (depending on how many strawberries you have or what kind of fruit) and a splash of orange juice or water. Turn heat to medium low and simmer until thick and saucy and delicious! Taste and add more sugar if needed. Make your pancakes while it's simmering.

Pancakes
1 1/2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 tsp baking powder
1/2 tsp cinnamon (optional)
1/4 tsp salt
2 eggs, slightly beaten
1 3/4 cups milk
6 Tbsp butter, melted
3 Tbsp packed brown sugar
1 Tbsp of poppy seeds
2 peaches, thinly sliced

IN large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. Make a well in the center and drop in the two eggs, milk, butter, brown sugar and poppy seeds. Quickly whisk everything until just mixed. If batter is too thick you can add some water to it.
PREHEAT a large frying pan or griddle pan to medium-low. brush with butter or oil and when hot add a small ladleful of batter to pan. (I can fit 3 good sized ones on my crepe pan but you can make them any size you want) Press a few peach slices into each pancake and when the underside is nicely browned flip them and after a couple minutes they should be nicely golden brown and ready to eat! 
SERVE with the compote, maple syrup, whipped cream, yogurt or whatever you like!

Beef and Broccoli Stir Fry

This is a quick weeknight meal for when your tired but still want a good supper. You can use shrimp or chicken instead of beef if you want or different vegetables. Just make sure you have everything ready and cut up before you start because stir fry's come together very quick! Serve on its own or over rice or noodles.

What you need
10 to 12 oz (300 to 375 g) strip-loin steak ( I used a flat iron steak)
1 head broccoli
2 portobello mushrooms
2 yellow peppers
1/3 cup soy sauce
1/4 cup sherry
1 tbsp each brown sugar and cornstarch
2 tbsp grated fresh ginger
3 garlic cloves , minced
1 tsp dark sesame oil

CUT meat into thin bite-sized strips. Slice broccoli florets from stalks. Cut florets into pieces and slice the upper stalks into thin rounds. Cut and discard stem from each mushroom, and thickly slice caps. Slice peppers into thin strips.
IN a small bowl, stir soy with sherry, brown sugar, cornstarch, ginger, garlic and sesame oil until cornstarch is dissolved.
COAT a large frying pan or wok with vegetable oil and set over medium-high heat. Add steak and stir-fry until it changes colour, 2 to 3 min. Add vegetables. Stir the sauce and pour in. Stir-fry until vegetables are tender crisp, 4 to 5 min

Indian Butter Chicken

This was my attempt at trying to recreate the classic butter chicken from my favorite Indian restaurant. I wanted to make it just a little less buttery but still keep that wonderful spicy flavour. I think I succeeded. This was so good I could of eaten the whole lot to myself.
This recipe is full of spices so hopefully you have a well stocked spice cabinet. You probably have most of them already. Garam Masala is a blend of many different spices and they say every Indian mother has her own special recipe for it. You can also buy it at the grocery store. I found a recipe for a great one online and it tastes wonderful in this so I will share it with you too.
You can easily make this vegetarian by replacing the chicken with either tofu or, if you can find it, an Indian cheese called paneer. It has a similar texture to tofu and does not melt.
When I was making this I didn't really follow a strict recipe so sometimes it's hard to write one up. I just kept tasting it until I thought it was perfect for me. If you want to change things up I encourage you to do so. Sometimes you don't always have everything but there are other ingredients that will work just as well. So experiment and don't worry about exact measurements. As long as it is not to thick or thin and the taste is right that's all that matters.

Garam Masala
1 Tbsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground cardamom (expensive but you really need this one!)
1 1/2 tsp ground pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg

COMBINE in a small, empty, clean container and shake until thoroughly mixed

Indian Butter Chicken
2 or 3 free run or organic chicken breast, cut into bite sized chunks
1 Tbsp or so of vegetable oil
1/2 onion, chopped
1 Tbsp butter
4 cloves garlic, minced
1 Tbsp of grated fresh ginger
1 Tbsp garam masala
1 pinch of chili flakes or 1 tsp chili powder
1 bay leaf
3/4 of a 156ml can of tomato paste
1/2 cup plain Greek yogurt
1/3 cup heavy cream*
1/4 teaspoon cayenne pepper, or to taste
2 tsp of lemon juice
1 heaping tbsp of tahini, or cashew butter
1/4 tsp or so of cayenne pepper (however spicy you like it)
Salt and pepper to taste
chopped fresh cilantro
Rice
Naan bread

Directions
HEAT a large saute pan over medium heat and add the oil. When oil is hot add onion and saute for a few minutes or until onions begin to brown. Add butter, garlic, ginger, garam masala, chili flakes and bay leaf. Saute one minute more. Add Tomato paste and stir until evenly mixed. Turn heat down to med-low and add yogurt, cream, cayenne pepper, lemon juice, tahini or cashew butter and salt and pepper. Stir well and cover with lid.
HEAT a medium frying pan over medium high heat and add a tablespoons or so of oil. Season chicken breast pieces with salt and pepper and a little sprinkle of garam masala. When pan is hot add chicken and cook until it it nicely browned all over. Add to sauce and cover. Cook until chicken is cooked through. About 10 minutes or so.
SERVE over basmati or jasmine rice and garnish with chopped cilantro. Serve with naan bread.
*Add more cream if you like it creamier.

 

The Farside

I LOVE the food at The Farside in Fairmont Hot Springs! They have, in my opinion, the BEST fish and chips in the valley hands down. Tonight I tried the vegetable curry rice bowl with shrimp and it was fantastic as well. Everyone else had wings which also looked and smelled amazing. I left waaaay to full but happy! Which is the important thing really :)

Spinach and Artichoke Lasagna with Four Cheeses

This lasagna is so good, even my meat loving husband loved it. So cheesy and delicious and lots of healthy veggies too so you don't have to feel too bad about all that cheese.......I pieced this one together from a few different recipes. I couldn't find one that looked right so I made my own variation. I think it's the subtle taste of nutmeg and dill that make this extra special. As always, feel free to substitute your own veggies (sauteed mushrooms, peppers, sundried tomatoes etc.) Just make sure you have enough sauce to fully cook the noodles.

What you need
9 sheets of oven ready lasagna noodles
one 28 oz. can of tomato sauce
one 14 oz. can of artichoke hearts (not the marinated ones!) Roughly chopped
one 312 g package of fresh spinach (I use the organic one from Sobeys)
1 onion, diced
3 cloves garlic, minced
1/8 tsp ground nutmeg
1 tsp dill
1/4 cup white wine or vegetable stock
salt and pepper
1 cup of cottage cheese (full fat is best but 1% works too if you strain it first)
1/3 cup feta cheese, crumbled
1 egg, beaten
Half a large zucchini cut into coins. (or enough sliced for one layer)
3 cups of mozzarella cheese, grated
1.4 cup or so of shaved or grated parmesan
1 tsp or so of dried or fresh basil and fresh parsley

Directions
PREHEAT oven to 350 F.
IN a LARGE saute pan or pot, saute onion in a little bit of oil on medium heat until soft, add garlic and saute another minute. Add wine, chopped artichokes and spinach. Saute until spinach is wilted, stirring occasionally. When mostly all the liquid has evaporated and spinach is wilted down, add nutmeg, dill, and salt and pepper to taste. Transfer to a med. size bowl and let cool. When cool add cottage cheese, feta and egg. mix well.
SPREAD a thin layer of tomato sauce on the bottom of a 9 x 12 inch baking dish and top with 3 lasagna noodles. Spread half of the spinach mixture on top of noodles and the slices of zucchini. Top with a thin layer of sauce and 1/3 of the mozzarella cheese. Repeat with another 3 lasagna noodles, the rest of the spinach mixture and the next 1/3 of mozzarella. Add final 3 lasagna noodles, another layer of sauce and the last of the mozzarella cheese. Sprinkle top with the parmesan cheese and some basil and parsley.
COVER dish with tinfoil and bake for 25 minutes. Take of foil and bake an additional 15 minutes.
Serves 8-10 people

Pan Seared Black Cod with Salsa Verde and Roasted Fennel and Cherry Tomatoes

Okay I'm really proud of this one. It's a total original. Many times I buy something and then find some inspiration on what to make with it. This was one of those times. I always buy these awesome frozen fish fillets from Sobeys that have a bar code on the package that you can scan with your phone and it shows you exactly how your fish gets from the ocean to your plate. Very cool and totally sustainable. That's the only way to go! So much of our oceans are being either over fished or fished in a non-environmentally friendly way. That's why I love these! You should definitely try them.

If you like liquorice you will probably like fennel. The funny thing is I absolutely despise black liquorice but I really like fennel. It has a subtle anise flavour that is so interesting. I always saw them in the grocery store and thought they looked neat but wondered what to do with them. Fennel is in season now and when roasted it develops a  wonderful, sweet, caramelized flavour. The tomatoes and lemon balance out the fattiness of the fish, and the Salsa Verde is the punch in the face of flavour that totally brings it all together.

What you need
2 Black cod fillets, Thawed in the fridge overnight if frozen (preferably the Compliments Sensations ones from Sobeys). You can also try wild salmon or trout. Sustainable fish are best!
1 large fennel bulb
A big handful of grape tomatoes, sliced in half or left whole if using cherry tomatoes 
Half a medium red onion, thinly sliced
1/2 tsp of dried basil
Olive oil
a big pinch of salt and pepper

PREHEAT oven to 400 degrees
Trim the fronds off the fennel (save them) and cut fennel in half. Remove the root and cut in half again lengthwise. Cut each piece into 1/2" slices. Watch this video to see how
COMBINE fennel, tomatoes, onion and basil and salt and pepper in a 8x8 inch baking dish. Drizzle with olive oil and roast in oven for about 30 minutes.
WHILE the veggies are roasting prepare Salsa Verde.

Salsa Verde
Half a bunch Italian flat leaf parsley (a large handful)
3 green onions
1-2 cloves of garlic (depending how much you like garlic)
4 mini gherkins (optional)
a small pinch of hot red pepper flakes
1 tsp dijon mustard
1 Tbsp of red wine vinegar
Juice of half a lemon
A big pinch of salt and pepper
1/3 cup or so of olive oil

FINELY mince garlic, parsley and green onion and gherkins on a cutting board. Transfer to bowl and add remaining ingredients. Stir and set aside
WHEN you have about 10 minutes left on the veggies, preheat a medium frying pan on medium heat, Add a couple tablespoons of vegetable oil and a pat of butter. Dry fish with paper towel and season with salt and pepper. When oil and butter is hot add fish skin side down (if it has skin) and cook for 4 minutes. Flip and cook another 4 minutes or until fish barely flakes and is nice and golden brown.
WHEN the veggies are done remove them from the oven and squeeze a little lemon juice over them (not too much!) and toss.
SERVE fish on top of veggies and top with the Salsa Verde. Garnish with fennel fronds

Cupcakes for two!

Just a FYI......Don't try to ice cupcakes when it's 30 degrees in your house! Haha! Well I wouldn't have but it was my wonderful friend Brieann's birthday so i decided to make her a cupcake. You may be asking why I didn't just make a whole dozen?? I'll tell you why! Because I probably would of eaten 11 of them instead of just one. And it was 30 degrees in my house so this one bowl method was way faster and easier. Sometimes you just need to have a cupcake. Just one, or two, but not twelve, ok?

What you need
1 tablespoon vegetable oil
1 tablespoon milk
1 egg white (2 Tbsp liquid egg whites if you have them)
1/2 teaspoon vanilla
2 tablespoons sugar
4 Tablespoons all purpose flour
1/2 teaspoon baking powder
Sprinkles

PREHEAT the oven to 350°F. Line a cupcake pan with two liners (in the middle for even baking).
In a small bowl, whisk together the oil, milk, egg white, vanilla, and sugar until thoroughly combined.
Add in the flour and baking powder and whisk gently until the dry ingredients are incorporated. Add in the sprinkles and using a rubber spatula, gently fold them in. Don’t over stir. Seriously! 3 or 4 times is all you get before the sprinkles start to melt into the batter.
POUR batter into your prepared cupcake pan. Bake for 10-13 minutes, or until a cake tester comes out clean. Let them cool completely on a wire rack before frosting.


Vanilla Butter cream frosting
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Instructions:

IN a small bowl, whisk the butter, powdered sugar, milk and vanilla until mixed and fluffyish. Add food colouring if you like. Frost your cooled cupcakes and top with more sprinkles of course!

Portuguese Night

This recipe for Portuguese Grilled chicken was inspired by a very delicious bottled sauce that came in to the Home Hardware the other day. I had heard of Peri Peri (or Piri Piri) sauce before but I never had the opportunity to try it. It's made with a base of African Birdseye chilies, lemon, olive oil and garlic. I've never seen that particular type of chili here in Invermere so I thought this would be a good way to try this Portuguese dish using a nice free run chicken I picked up at Hopkins Harvest last week. I was a little worried the chicken would be too spicy for me but the grilling seemed to tone it down enough that you really could taste all the different flavours in the sauce. I used it as a marinade along with some other ingredients and besides having a hard time getting the grill temperature right. It turned out great! My husband said he didn't mind a little charcoal! Grilling chicken is always a challenge for me. I try not to make it black on the outside and raw on the inside. I wont tell you about the Tandoori chicken I tried to make once........

Anyway I figured i might as well go with a Portuguese theme for the rest of my meal. I made a tomato and shrimp rice pilaf (using chicken stock I made from the other parts of the chicken) and bought a bottle of Portuguese wine from the B.C. Liquor Store called Vinho Verde. It is a very light (almost clear), delicate wine with slight frizziness and a lower alcohol content. This makes it a good match for spicy foods. Totally refreshing, low in alcohol (9%) and a great bargain. (I think it was less then $10.00) Serve very cold!

The active ingredient in most spice, capsaicin, activates pain receptors in the mouth, causing the ‘spicy’ reaction. Alcohol intensifies the burning feeling, but sugar can also reduce the burn – and that’s why this pairing worked so well





Marinade for Portuguese Grilled Chicken
1 free run or organic chicken, cut into quarters or 2 lbs of chicken pieces
1/3 cup dry white wine
Grated zest and juice from one lemon
2 cloves garlic, minced
2 Tbsp of tomato paste
1/4 cup of Peri Peri Sauce (or your favorite hot sauce will work too)
1/4 tsp of salt
A few grinds of fresh cracked black pepper

ADD everything to a large resealable freezer bag and squish around to evenly mix. Squeeze as much air out of bag as possible and seal bag. Refrigerate at least 4 hours or up to 24 hours, turning occasionally.
PREHEAT grill to medium heat. Oil grill with a clean cloth dipped in vegetable oil. Place chicken on grill skin side down and grill 10 minutes with the lid closed but check occasionally so you don't burn it. Turn and cook for another 20 or 30 minutes or until juices run clear when chicken is pierced. Let chicken rest 5 minutes before serving.

Portuguese Tomato and Shrimp Pilaf
A couple glugs of olive oil
1 medium onion, finely chopped
2 cloves of garlic
2 tsp salt
Several grinds of fresh cracked black pepper
1/4 tsp of hot red pepper flakes
1 bay leaf
1 can of diced tomatoes, drained or 1 1/2 cups of fresh chopped tomatoes
1 1/2 cups of long grain rice (such as basmati)
2 1/4 cups homemade chicken stock (recipe to follow)
2 Tbsp each of chopped fresh parsley and cilantro (I didn't have any at the time)
A large handful of thawed, UNCOOKED shrimp peeled and deviened*

HEAT olive oil on medium heat in a large saute pan. Add onion and cook about 4 minutes until soft. Add garlic, salt, red pepper flakes and bay leaf and cook another minute. Add tomatoes and stock and bring to a boil. Add rice, cilantro and parsley and stir well. When liquid returns to a boil stir again, cover, and reduce heat to low. Simmer without lifting the lid for about 20 minutes or until water is absorbed and rice is tender. remove from heat, scatter shrimp on top and let sit 5 more minutes, covered. Fluff rice with fork and serve*.

*Use a small bowl to shape the rice for a nicer presentation.
*If you peeled your own shrimp. save the shells and add them with the stock and tomatoes. They give a wonderful shrimp flavour to the rice while it cooks. Discard with the bay leaves before serving.

Mushroom and Mozza Burger

I whipped these up for our camping trip this weekend and I think they turned out pretty awesome. My husband loved them so that's a good sign anyway! I found the recipe in the Home at Home magazine from Home Hardware. All the recipes are from another of my favorite chefs, Anna Olson. The cooked mushrooms are mixed right in with the meat so they stay really moist, and everybody knows that there's nothing worse then a dry hamburger. Try not to use extra lean beef and pork. The fat is where the flavour is! The mixture of beef and pork gives a better, more interesting flavour then just beef alone. Try to get the best quality meat you can. Grinding your own is ideal but who has time for that? If you can get organic that's even better, although in my experience that can be tough to find. The original recipe used a slice of brie cheese as a garnish. I really wanted to try that as I love brie so much but.......I couldn't justify buying a wheel just for a campfire burger! I think the mozzarella was a good alternative but one day I will try these with the brie! I used red onion, grilled sundried tomatoes, mache mix, lime mayo and mustard on a crusty bun for mine. It was delish! Definitely great camping food!

What you need
1 small onion, chopped
1 cup (1/2 pound) of sliced button or cremini mushrooms
1 Tbsp olive oil
1 clove garlic, minced
1/2 tsp of dried thyme or 1 tsp of fresh thyme, chopped
3/4 pound medium ground pork
3/4 pound medium ground beef
1 large egg
1/2 cup bread crumbs
1 tsp salt
some cracked black pepper
6 slices of brie cheese or shredded mozzarella
buns and condiments of your choice

Directions
IN a food processor, pulse the onion and mushrooms until finely chopped. Heat a frying pan on medium heat and add the oil. Add the mushroom mixture and cook, stirring often until all the liquid has evaporated.
ADD the garlic and thyme and stir one minute more. season to taste and set aside to cool.
IN a large bowl combine the beef, pork, egg, bread crumbs, salt and pepper, stir in the cooled mushroom mixture.
Shape the meat into 6 patties and chill until ready to grill.
Preheat the grill to medium high. Grill the burgers for about 8 minutes per side, or until cooked all the way through. One minute before removing from the grill, place a slice of brie cheese or mozzarella on top of each burger to melt slightly
SERVE on buns with condiments of your choice

*To make a vegetarian version of this, try using  two cans of black beans, rinsed and drained then pureed, instead of the meat. It will be too soft to grill but will cook great in a frying pan.

Rustic Fruit Pie

Nothing is more satisfying then taking a bite out of a beautiful, juicy peach, or the burst of flavour from a ripe raspberry or strawberry fresh from the garden or market. As a rule, I don't think anyone should buy peaches unless they are actually in season, The flavour will just not be what it's supposed to.

 

This "pie", also known as a "galette" is so easy! All you need is some fresh fruit and a package of store bought puff pastry and "Poof!" you have beautiful rustic fruit pie that everyone will love. It's delicious cold too, so it's a great dessert for these hot summer evenings. Try experimenting with all kinds of different fruits. I love to use apple, cinnamon and caramel sauce in the fall. Or you can try custard, blueberries and lemon zest. The possibilities or endless!

Rustic Fruit pie

1/2 Package of frozen puff pastry thawed

1 ripe peach

a few strawberries, raspberries or other seasonal fruit

2 Tbsp or so of sugar

1/4 cup or so of peach or apricot jam or marmalade, warmed

Directions

PREHEAT oven to 350 degrees

ROLL out dough on a lightly floured surface. It doesn't have to be perfectly round (rough edges are fine) and spread a very thin layer of jam or marmalade on top leaving a 1 inch border. 

SLICE peach into thin slices and arrange in a circle, overlapping them slightly, leaving a 1 inch border, Slice strawberries and arrange on top of peaches, arrange raspberries on top as well. 

STARTING directly in front of you, gently fold a small portion of the dough over the fruit. Do not cover the fruit completely, leaving the edges raggedy and rustic. Moving to your right fold the next bit of edge; then move again to the right and fold over another bit of edge. Continue until you reach the first fold again and tuck that end under. The fruit should be barely encased inside the dough.

BRUSH remaining warmed jam or marmalade all over filling and crust and then sprinkle filling and crust with sugar.

BAKE for about 30 minutes or until golden brown. Serve right away for the best crispness or at room temperature.

Seasonal sides: Corn

Summer corn and vine-ripened tomatoes are already close to perfection, and they taste better when prepared simply. The corn is sauteed with green onions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two are tossed together so that their flavours and juices mix into something new.

 Summer Corn and Tomato Salad
2 tablespoons extra-virgin olive oil

1 teaspoon cider vinegar 

1 1/4 lb tomatoes, cut into bite-size pieces 

1 bunch green onions, finely chopped, keeping white parts and greens separate 

2 tablespoons unsalted butter

 4 cups corn kernels (from about 8 ears)

  

WHISK together oil, vinegar, 3/4 tsp salt, and 1/4 tsp pepper. Toss tomatoes with dressing.

WHILE tomatoes marinate, cook white parts of scallions in butter with 3/4 tsp salt and 1/2 tsp pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. 

ADD corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool. Stir together corn, tomatoes, and scallion greens.

 

Seasonal sides: Green Beans

I picked these green beans up at Hopkins Harvest the other day. I love to cook with fresh, local, seasonal veggies when I can and summer brings a plethora of choices. They always taste brighter and more flavourful then their supermarket counterparts! I encourage everyone to check it out if you haven't yet. They have some really great stuff and the prices are great too. These beans were simply steamed until just tender, tossed with a simple vinaigrette and topped with crunchy, toasted almonds.

Lemon Vinaigrette
1/4 cup olive oil
1/2 tsp lemon zest
3 Tbsp lemon juice
1 Tbsp of fresh chopped oregano or basil
One clove of garlic, minced
salt and pepper to taste
A handful of almonds, toasted
Grated or shaved Parmesan cheese(optional)

COMBINE all in a small mason jar and shake, toss with beans and top with almonds and optional cheese

YOU can toast your almonds in the oven at 325 until lightly golden brown or in a small frying pan on medium low, tossing often until golden brown

THE vinaigrette is great for salads too!

To see when and what produce is in season in British Columbia click here:  Seasonal Charts

Grilled Marinated Scallops with Balsamic Reduction

This is a simple but beautiful salad that's fairly easy to make and will impress just about anyone. I love scallops and once in awhile I'll treat myself to a few. They are so sweet and tender and delicious they are definitely in my top ten favorite foods. This salad is a perfect way to eat them during the hot weather.

What you need (for 2 people)
6-8 medium sized scallops, fresh or thawed
3 Tbsp of olive oil
2 Tbsp of balsamic vinegar
1 clove garlic, minced
2 Tbsp of fresh parsley, chopped
1 Tbsp of freshly grated parmesan
1 tsp of finely grated lemon zest
A big handful of your favorite mixed greens(I used mache mix) or arugula
A handful of cherry tomatoes, sliced in half or quartered
1/2 cup balsamic vinegar or 1/4 cup of bottled balsamic reduction sauce

COMBINE the above ingredients in a resealable plastic bag set in a shallow dish and refrigerate for 2-4 hours (No longer or the acids will ruin the texture of the scallops), turn bag once or twice.
DRAIN scallops and thread them onto a skewer or two (however many fit)
PREHEAT barbeque on med-high and grill scallops for about 6 minutes, turning halfway until just cooked.
TO make your own balsamic reduction, bring the 1/2 cup of balsamic vinegar to a boil in a small saucepan, reduce heat to low and simmer, 4 or 5 minutes until reduced by half
SERVE the scallops over the greens and tomatoes and drizzle with the balsamic reduction.

Pink Lemonade Ice Cream Squares

With pink lemonade concentrate and raspberries

As a kid I always loved pink lemonade. It was always my favorite summer drink and even when I grew older I always had a couple of cans in my freezer. It always takes me back to those days growing up in Windermere and practically living at the beach with my friends for two months straight. I came across this recipe in Chatelaine magazine about 3 years ago and I finally decided to make it. I don't know why I waited so long! This is so easy and so refreshing! Next time I'm going to try it with orange juice concentrate instead, like a creamsicle. Then maybe lemon or limeade??!! So good!

With orange juice concentrate, whipped cream and shaved chocolate

Pink Lemonade Ice Cream Squares
1-3/4 cups graham cracker, vanilla, or chocolate wafer crumbs
2/3 cup melted butter
1 355 ml can frozen pink lemonade concentrate
1 1.5 L of vanilla ice cream
1 lemon (optional)
Garnish of your choice

Thaw lemonade. Line a 9 x 13 in. (2-L) rectangular baking dish with parchment or waxed paper, letting the edges hang over the sides of the dish. Scoop ice cream into a large bowl. Let stand until softened slightly, 10 to 20 min. Meanwhile, Place crumbs in a medium bowl and using a fork, stir in butter until evenly mixed. Turn into prepared baking dish and pat evenly over the bottom. Place in freezer while preparing the filling.
When ice cream is soft enough, add lemonade concentrate. Using a wooden spoon, mash and stir just until blended. If you want it tangier, taste and stir in 2 tbsp (30 mL) juice from lemon. Remove base from freezer and spoon ice-cream mixture overtop. Smooth as best you can. Cover loosely with plastic wrap. Freeze until firm, at least overnight. If leaving longer, overwrap with foil. Will keep well in freezer for at least 2 weeks. When ready to serve, remove from freezer. Let stand for 10 min. Then grab the sides of the paper and lift the dessert to a cutting board. Slice into squares.

Pork Tenderloin with Maple Onion Cream Sauce

This one is my most favorite guilty pleasure of all time. Not even exaggerating. This sauce is so good your gonna want to eat it with a spoon (and I do) and combined with the bacon on top your just gonna die. The stuffing goes so well with the sauce and the meat is so tender. Also the bacon keeps the tenderloin from drying out as it cooks so it's so flavourful and juicy. If you never try anything on  this blog you have to try this. The sauce is super easy and if you don't want to bother with stuffing the tenderloin you could just roast it whole seasoned with some salt and pepper and the bacon on top. AND if you really love bacon just wrap the whole thing in it! Why not? It's not like you make this kind of thing everyday right? Just go for a jog or something later.........

Stuffed Pork Tenderloin
1 pork tenderloin
2 Tbsp butter
1 large onion sliced
1 pinch each of thyme, basil, sage, salt and pepper
2 Tbsp raisins
1 cup fresh diced bread
2 slices bacon

Directions

PREHEAT your oven to 350 degrees

TO make the stuffing saute the onions, herbs, salt, pepper and raisins in the butter on medium heat in a medium saucepan until soft (about 4 min). Add the bread cubes and stir to combine, set aside.

SO there are a couple ways to stuff the tenderloin. You can slice it in half lengthwise and season with salt and pepper. Place stuffing on one half, place the other half on top like a sandwich. Place 2 slices of bacon lengthwise on top of the tenderloin side by side and tie every 2 inches or so with butchers twine. Or you can be more adventurous and try doing a pinwheel style roll like I did. You can do this by slicing down about 3/4 of the way through lengthwise and opening the tenderloin up like a book, then making 2 more parallel cuts on either side of the center cut 3/4 of the way through to open up flat. Cover with plastic wrap and smash it with a meat tenderizer or rolling pin, starting from the center and making your way out until it's an even thickness. Season with salt and pepper and cover the tenderloin in a layer of stuffing and roll up tight. Cover top with bacon as with other method. Use butchers twine every 2 inches or so to tie it up nice.
PLACE the tenderloin on a rack in a baking pan and roast for about 40 minutes or so. The meat should reach an internal temperature of about 145-150 degrees Fahrenheit before you take it out of the oven. Place the tenderloin on a cutting board and tent with foil and let rest for at least 10 minutes! If you slice it right away all the juices will just run out all over your cutting board. Plus the carry over cooking will get the meat up to the right temperature. Believe it or not pork won't kill you or give you worms if it is cooked medium well. You should seriously consider investing in a meat thermometer. They are inexpensive and they eliminate all the guesswork.

START the sauce when the tenderloin has about ten minutes left of cooking time.

Maple onion cream sauce
1 Tbsp butter
1 large onion sliced
A splash of dry white wine (about 2 Tbsp)
1-1/2 Tbsp maple syrup (pure is best if you have it)
1/2 cup heavy cream
salt and pepper

HEAT the butter in a medium sized skillet on medium heat. Don't let the butter brown. Add onions and stir often until lightly caramelized (this takes about 20 minutes). Add the wine, maple syrup and cream. Stir and simmer lightly until reduced by half. Season with a little salt and pepper to taste. Try not to eat the whole thing before it gets on the pork!

TO serve cut the butchers twine from the tenderloin and slice into 1 inch medallions. serve sauce over pork and garnish with some fresh rosemary or thyme. 

This recipe serves 2 people but you can easily double to serve 4.

Italian night

LAST night I was craving pizza. I made a crust for me and my husband to each have our own because I believe less is more for pizza while be believes more is better. I make my pizza dough in the bread maker because honestly, I'm a little scared about making any type of yeast bread. My past attempts have failed miserably. So I get the bread maker to do it for me. All I have to do is put the ingredients in there and wait a couple hours and it magically transforms it into a beautiful pizza dough. For those of you who have a bread maker, I'm sure it came with it's own pizza dough recipe. You could make it form scratch too or just buy one from the store but that's no where near as fun. I served this with a Tuscan style kale salad for my own Italian themed dinner. 

Bread maker pizza dough
1/2 cups of beer or water
1-1/2 tsp salt
1 Tbsp sugar
2 Tbsp vegetable or olive oil
4-1/4 cups all purpose flour

2 tsp bread machine yeast

TOSS everything in the pan in the order listed and select your dough setting. When it's done just roll it out on a floured surface and place on a greased pizza pan or baking sheet. Top with whatever you wish. This recipe makes 3 good size individual pizzas or 2 big round ones. I froze the last 3d for later use. bake at 425 degrees for about 25 minutes or so. You could also thrown in some basil and oregano if you want.

For those braver then me pizza dough

2-1/2 to 3 cups flour

1 package active dry yeast

1/2 tsp salt

1 cup warm water

2 Tbsp vegetable or olive oil

IN a large mixing bowl combine only 1-1/4 cups flour, the yeast, salt, water and oil. Mix with an electric mixer on low speed for 30 seconds, scraping down the bowl as needed. Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can

TURN out dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Divide dough in half, cover and let rest for 10 minutes. This makes four pizzas.

I used some pizza sauce that I made before hand but you don't have to. a layer of shredded mozzarella cheese is also delicious. I did both actually. Then I topped with sliced cherry tomatoes, sliced mini yellow peppers, sliced mushrooms, minced garlic, a drizzle of olive oil and some fresh cracked black pepper. I added some torn parsley leaves and shaved Parmesan when it came out of the oven. So simple and so good!

Pizza sauce
1 14.4 oz. can crushed tomatoes
1 small can tomato paste
2 cloves garlic
2 tsp red wine vinegar
1/2 tsp each dried oregano and basil or 1 tsp each fresh
salt and pepper to taste

COMBINE and refrigerate for a few hours or over night to let the flavours blend if you can but using right away won't hurt.


THIS is that Tuscan kale salad I mentioned earlier. Basically it tastes like caesar salad but with healthy kale instead. Kale has one of the highest antioxidant capacities of all fruits and vegetables so it turns this into a pretty healthy version of the classic caesar.

Tuscan kale salad
1 slice of whole wheat bread, toasted
6 Tbsp of finely grated Parmesan
Juice of one lemon
3 Tbsp of olive oil
3/4 tsp of anchovy paste or finely chopped anchovy
1 clove of grated garlic
fresh cracked black pepper
7 cups of torn fresh kale

TEAR toasted bread into small pieces and blend in a food processor until it reaches the consistency of course crumbs.
FOR the dressing, combine 2 Tbsp of the Parmesan, the lemon juice, olive oil, anchovy paste, garlic and pepper in the bottom of a large salad bowl. Put the torn kale in the same bowl and toss until everything is coated.
LET stand for 5 minutes and then add the bread crumbs and remaining parmesan. Toss well and drizzle with additional olive oil if you like.

Barley risotto with bacon

Another barley risotto and this one is pretty damn good too. Super creamy, richly flavoured and deeply satisfying. This recipe is from one of my favorite chef''s, Michael Smith. The trick to the creaminess is having the broth already hot so that when you add it to the barley it stays consistently hot as well, which, along with the constant stirring, encourages the release of the starch in the barley. in turn, the starch thickens the surrounding liquid and makes it creamy. So be patient, which is ironic coming from me because I hate waiting for anything (Especially food) and don't stop stirring! Also, don't bother even making this without the wine. If your like me and can't leave a bottle of wine around long enough to use for cooking, try and keep a nice bottle of red and white wine that you like tucked away JUST for cooking because the flavour just isn't the same without it. Trust me!

What you need

8 cups or so on organic chicken broth
8 slices of bacon, thinly chopped
2 onion, chopped
4 cloves garlic, minced
1 cup of pearl barley
1/2 cup of dry white wine
some salt and pepper
1/2 Tbsp of dried thyme or rosemary (2 Tbsp fresh)
A big handful of grated Parmesan cheese

Directions

POUR the chicken broth into a pot and heat to simmering. In a large saute pan, fry the bacon over med-high heat until crisp and golden brown. Pour off about half the fat. Add the garlic and onions and saute them for a few minutes until they're translucent and soft.
 STIR in the barley and continue cooking, stirring constantly until the grains are well coated with oil and slightly toasted. about 3 minutes.
LOWER the heat, pour in the wine and continue stirring as the barley quickly absorbs the liquid. Begin adding the stock, one ladleful at a time, stirring constantly to allow each addition to be absorbed before adding more.
CONTINUE stirring in the hot broth until the risotto is creamy (45 minutes or so). Taste frequently to judge when the barley is done. Season with salt and pepper and stir in the herbs and cheese. Serve immediately.

Blue Cheese Souffle

 Okay this one wasn't perfect. On one hand the flavor was fantastic and it puffed up sky high but......I forgot to butter the dish so it doesn't look quite right. But for my first try I'll call it a success anyway! So I know a lot of people hear blue cheese and they automatically say "Bleh!" and I was one of them, But being the adventurous eater that I am now I had to give this one a try. Not only because souffle's are notoriously hard to make (It wasn't) and I wanted to see if I could actually do it, but I wanted to see if blue cheese was as bad as I remember (it also wasn't). I have never actually eaten blue cheese on it's own. The only memory of it I have is from when I worked at Windermere Valley Golf Course and we had this blue cheese salad dressing in a big jug that smelled like something that shouldn't be fit for human consumption. Anyway after making this I believe that it's all about what you can do with it and the other flavors that you can combine with it that really make it shine. The cheese flavour is subtle enough that is doesn't overpower and the light and airy texture is like eating a cloud. And if your too scared to try the blue cheese feel free to substitute something boring like cheddar ;) So here we go:



What you need
2 Tbsp butter plus more for dish(s)
1/4 cup all purpose flour
1 cup milk
1/2 cup blue cheese, mashed
salt and pepper
A few dashes of nutmeg
4 egg yolks
4 egg whites

Directions
PREHEAT oven to 375 degrees and butter either a 5 cup round casserole dish or 5 small ramekins.
MELT butter in a medium saucepan and stir in the flour to make a roux. Cook, whisking for 2 minutes over low heat (don't let it brown). Remove from heat and add the milk gradually, whisking until smooth. Return to heat and bring to a boil. Reduce heat to simmer and stir for about 3 minutes, then remove from heat

STIR the blue cheese into the sauce until it melts and add the egg yolks one a time, whisking after each. Season with nutmeg, salt and pepper.Transfer to a large bowl.
WHISK your egg white in a very clean, dry bowl until they form soft peaks, they should not be dry and stiff but not watery either. Week old eggs are better then fresh. Spoon a quarter of the egg whites into the sauce and LIGHTLY fold in. Add the remaining egg whites and fold in very gently. It's okay if you see a little white still. Fill souffle dish(s) just below the top of the rim and place on a baking sheet.
BAKE for 30-35 minutes for one single dish. 20 minutes or so for small ones. It;s done when it slightly wobbles when done and a skewer through a crack in the side comes out clean or only slightly moist. Serve immediately because it will begin to fall after a few minutes. 

Mussels in lager

I've been meaning to make this for such a long time. So after a long week of work I figured I would finally treat myself. I've only attempted mussels once before and they were so-so. This recipe was from an awesome magazine I picked up at the Calgary airport called "Gourmet Quick!" I love all the recipes in that thing and the stains and wrinkled pages can attest to that. This is super quick and simple and is such a crowd pleaser! I served it along with some buttered and toasted hot dog buns because I know I did pay for a baguette at the grocery store but it didn't make it home with me for some reason so hot dog buns had to suffice, I called them a redneck baguette. Ha! Oh, and for those like me who didn't know what lager was.....It's just regular beer like Budweiser or Kokanee. I went to the liquor store to find this "special" beer and was later told that I didn't really have too so whatever you have on hand will probably work fine.  And I have to confess I forgot to add the mustard and cream for some reason but it was still delicious without it so if you don't have those things on hand don't fret.

 What you need
About 2 pounds of mussels
1/4 cup butter
A small onion, chopped
2 ribs of celery, chopped
3 cloves of garlic, minced
1 cup of canned, diced tomatoes
1/2 tsp thyme
some salt and pepper
2 cups of lager (don't measure foam)
1 Tbsp Dijon mustard
2 Tbsp heavy cream
1/4 cup flat leaf parsley, chopped

Directions

First scrub the beards off your mussels and rinse them under cold water. No one wants to eat a mussel beard.
In a large pot melt butter on medium or so (don't let it burn) when foam subsides add onion, celery, garlic, thyme, salt and pepper. Stir occasionally until veggies are soft (4 minutes)
Add beer and bring just to a boil. Turn to low, add mussels and simmer, covered, stirring occasionally for 4-6 minutes, transferring mussels to a bowl when opened (discard any that don't open after 6 minutes). Remove pot from heat. Stir together mustard and cream and add to broth along with parsley and whisk until combined. Serve sauce over mussels and serve with some kind of crusty bread to soak up all the delicious broth!

P.S. You can save any leftover broth to make a nice seafood soup or something like that later.

Roasted garlic butternut squash soup

I think I enjoy making soup more then many other foods. I think they are seriously underrated. Quantities don't really have to be perfect and I love that kind of cooking. It feels almost rustic in a way. There is something so comforting about it, especially in the winter or a rainy day. This is one of my favorites. Roasting the garlic with the squash creates a whole new depth of flavour to this soup that just can't be achieved any other way. I love to make a big pot so I always have lots of leftovers.

Directions

Preheat your oven to 350 degrees. Slice your butternut squash in half and drizzle with olive oil and salt and pepper. Roast it in the oven with a few whole cloves of garlic thrown in as well (don't bother peeling them). Set your timer for 45 minutes.

While that's cooking heat a large stock pot on the stove on medium and add a few glugs of olive oil. When oil is shimmery saute an onion, a few stalks of celery and a couple carrots all roughly chopped. Add a bay leaf or two, a few sprigs of fresh thyme, chopped or 1/2 tsp or so of dried thyme, and a pinch of cinnamon and ginger to taste. When vegetables are soft add enough organic chicken or vegetable broth to just cover veggies. Simmer until the squash is done.

Remove the bay leafs and scrape all the squash meat (not the seeds or stringy bits) into the pot and squeeze the garlic out of the skin into the pot. Blend the whole works in a blender (be careful it's hot!) on high speed for about 3 minutes. Transfer back to pot and add salt and pepper to taste.

Garnish with sour cream if you like or you can even try some homemade croutons. Not those tiny, halitosis inducing store bought ones please! 

The View at Copper Point Golf

So we just had the "Italian Buffet" at The View at Copper Point Golf Resort. Every Friday they put on a different theme so my husband and I and his family decided to try it out. Well it was a hot night! Literally! We sat out on the patio and it felt like 40 degrees out there. The food however was so-so. I really had high expectations for this place but unfortunately I left a little disappointed. The seafood linguini was so bland and pasty I didn't want to finish it, and I LOVE seafood anything so that was sad for me! The pizza was good but hey it's pizza, when is it not good. There was a good tomato and artichoke salad as well. We had a nice pinot grigio with our meal and the tiramisu was actually pretty delicious. I didn't try the lasagna but my husband said mine was better, which is vegetarian so that surprised me with him being such a meat lover. My mother-in-law (who knows her food) did however remind me that it is also about the experience on the whole and not just the food so I should say on that note that it was a good time with great company and I will be happy to try it again for the next theme. The Sunday brunch their is pretty good too if you have never tried it. All you can eat eggs benny.....

Barley risotto with beets and feta

I love risotto. One of my best foodie friends inspired me to try it and I never would of believed how easy it was! After watching so many episodes of Hell's kitchen I thought if those guys can't get it right how could I? I'll admit the first few attempts weren't very successful (Ask my husband I'm sure he will tell you). I eventually figured out how to achieve that wonderful creaminess that a good risotto should have. Recently I started experimenting with barley instead of the traditional arborio rice. I think I may even like it more actually. Somehow it seems more hearty and I love the texture. I diced my beets but you could also try grating or pureeing them. A little rosemary would of been nice too for next time. I think this is one of the coolest looking dishes I have ever made and a good one to pull out for next valentines day. A nice Merlot or Pinot Noir or even a sparkling Rose would go nicely with this.


Barley risotto with beets and feta

3 medium beets (roasted or boiled whole until tender and skins removed)
Olive oil
1 small onion, diced
2 cloves garlic
1 cup pearl barley
A couple glugs of dry white wine
A 900mL carton of organic chicken or vegetable broth simmering on the stove
salt and pepper
A handful of parmesan cheese
A squeeze of fresh lemon juice
Feta Cheese

Directions

First get your beets prepped (They take awhile). Cook, peel and then dice, grate or puree them. Set them aside for now. Preheat a saute pan on medium heat and add a few Tablespoons of oil, When oil shimmers (If it starts to smoke turn it down) add your onion and saute until soft, add garlic and saute 30 seconds or so more. Add barley and stir for one minute more. Add your wine and stir until absorbed and alcohol is burned off. Start adding your hot broth a ladleful at a time, not adding another until your last one has completely absorbed. This is where patience comes in handy 'cause this takes about 40 minutes. This is how you get that creaminess. When you are almost out of broth taste. The barley should still have a little bite to it and should NOT be too soft. Add your parmesan cheese, beets, lemon and salt and pepper to taste. Serve right away with the feta cheese crumbled on top. Fantastic!

Hello!

Welcome to my new blog about my love of wine and food and everything in between. I started to really develop a passion for all things related to food when I decided to become a vegetarian a few years ago. I realized that I was going to have to learn to cook because when you don't want to eat meat you have to be a little more creative in the kitchen. Especially for me because I love variety and get bored of eating the same things over and over. Since then I have learned that the "where" and "how" was just as important as the "what". I still enjoy meat on occasion but mostly only when I feel that it will nourish my soul as well as my body. We are what we eat after all. If our food is healthy then we will be healthy too. My philosophy can be confusing to some but I know many people share my passion for local, sustainable and humanely harvested food and the importance of using quality ingredients. To strive to eat real food,  not processed with artificial ingredients. Of course it makes for higher then average grocery bills but it brings me so much joy and I love to share my food with the ones I love so hopefully you will enjoy it too!

Now about the wine.......I love it red, white, pink, sweet, dry, bubbly, it's all good. My love of wine developed slowly after I met my future in-laws. My wonderful mother-in-law Rosemary definitely knows her wine and is also a great cook to boot so family dinners were always a treat. She has hundreds of bottles stashed in all corners of her old house so I really began to appreciate the different flavours and varietals at each family gathering. I never thought I would learn to love it so much.  Especially when enjoyed with great food and great company. I never usually try a wine twice because I don't ever want to miss the chance to find a really great one!

I never want to stop learning and the only way is to put yourself out there and challenge yourself with something new. Not everything will always turn out the way you want but the experience you get from trying is just as good.