lesleystowe.com/blog » Recipes, entertaining tips, and more with Lesley Stowe

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  • Welcome!

    May means full on spring! We still have two months of days getting longer so get out there everyone: walk, run, skate board, cycle...just get out and take advantage of this glorious time of year. May is also the time to start planting; greens take no time to germinate and they often give you more than one crop in a season - try starting with arugula mizuna and spinach....dead easy and you can’t get more local. If space is a real problem, get yourself a herb window-box: as long as you have a window you can have one of these.

    I am not sure how many of you have heard about this, but I am excited to share that May 19th is Food Revolution Day! Kale hits the streets! No truly, the idea is to raise awareness about the importance of good food and better food education for everyone by focusing on three simple actions – cook it, share it, live it. The first Food Revolution Day took place on 17 May 2012 with more than 1,000 events in 664 cities across 62 countries. Why have a day of action? Cooking skills used to be passed down from generation to generation, but now millions of people lack even the most basic cooking skills. We need to get back to basics: to cook and eat fresh local produce; to share cooking skills and food knowledge. Find out more by going to www.foodrevolutionday.com and see how you can get involved.

    Speaking of getting back in touch with slow foods and traditional methods, I have the extreme good fortune of travelling to Italy with my family for a couple of weeks this month which has me awake with excitement at night wondering, how many gelatos in one day is too many?? I suspect June will be a very Mediterranean month on this blog. Stay tuned for a wave of locally sourced, delicious creations!

    Lesley

May 20 2013

Espresso Ricotta

This recipe was originally published in The Girls Who Dish: Inspirations but as the end of our Italian adventure comes to a close, it seemed like the perfect recipe to post here: a complete Italian flavour explosion fit to finish any meal! This is so quick and easy – you can throw it together in under 10 minutes, but your guests will never know. Make it ahead of time and hold it in the fridge for an easy dinner party finale, or whip it up for yourself whenever the craving hits – either way it’s sure to satisfy! We’ll be posting many, many Mediterranean inspired meals in the weeks to come, so hold on to this one as a go-to dessert sure to match your menu beautifully.

Serves 4

  • 1/2 cup sugar
  • 4 Tbsp. espresso
  • 2 tsp. vanilla
  • 1 cup whipping cream 
  • 4 cups whole milk ricotta cheese
  • best quality real cocoa

Dissolve the sugar in the espresso. Add in the vanilla.

Beat the whipping cream to soft peaks and fold in the ricotta. Swirl in the espresso and serve in martini or parfait glasses. Dust with espresso to finish.

Buon Appetito!

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May 21, 2013 - 3:13 am

Danielle Foreman Acken - SOOO YUMMY!

May 18 2013

Peel & Eat Spot Prawns with Cilantro Citrus Aioli

Hurray! The long May weekend has arrived – at least here in Canada, our American neighbours still have a few days to wait – and with it the first waves of fresh seafood are flooding into the fishmongers. Right now spot prawns are taking centre stage: juicy, delectable and oh-so “more-ish”, they’re best when served as simply as possible without too much to mask their gorgeous flavour. Try them as a quick peel-and-eat snack with cold beers on the patio, or as an appie to the big BBQ main event. Just be sure not to overcook – they really take but a minute or two to be cooked perfectly. This aioli is a perfect accompaniment as well – you can adjust the spiciness with the sambal (chile past) to match your taste. It’s also great with grilled chicken so feel free to make more than needed and keep it on hand this weekend for a quick-grab condiment.

Serves 4 as an après dinner snack – multiply as necessary.

  • 2 lbs spot prawn tails
  • 1 large pot boiling water
  • 1 tsp sea salt
  • 2 Tbsp. Greek style yogurt
  • 2 Tbsp. sour cream
  • 2 Tbsp. good quality mayonnaise
  • 2 tsp. sambal oolek
  • 1 tsp. fresh orange zest
  • 2-3 Tbsp. freshly squeezed orange juice
  • 1/4 cup cilantro finely minced

Add sea salt to the boiling water and then drop prawns in. Boil for 2-3 minutes maximum – do not overcook. Plunge prawns into ice bath (bowl of cold water and ice cubes); remove when cooled and hold in fridge until ready to serve.

Mix the rest of the ingredients together in a bowl; chill and serve along side prawns. Enjoy!

 

 

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May 12 2013

Easy Rhubarb Streusel Squares

For me, it is officially spring when I see the first wave of rhubarb roll through the local markets. The compote recipe listed below is super easy and is wonderful layered with yogurt and granola; served over oatmeal, ice cream, or strawberries; or as a replacement for the traditional date filling in matrimonial bars. The compote will keep refrigerated for 10 days or so, and the bars are best when eaten within the first day or two when the bottom crust is still crispy.

Makes 1 8×8 pan

  • 1 1/2 cups flour
  • 1 cup brown sugar
  • pinch of salt
  • 1 cup unsalted butter
  • 1 1/2 cups oats (quick works best, but old fashioned will work in a pinch)
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/4 cups rhubarb compote (cooled completely)

Position a rack in the center of the oven and preheat to 375º. Line an 8×8″ square pan with parchment paper.

Cream sugar and butter in a stand mixer. Add dry ingredients and stir until combined.

Pat 2/3 of the crust mixture into an even layer in the bottom of the pan. Spread the compote in top (make sure it is cool) Sprinkle the remaining crust on top. Bake for 30-35 minutes.

Chill before cutting and serving.

Easy Rhubarb Compote

  • 3 cups of rhubarb, cut into ½”pieces
  • 1 cup sugar
  • 2 tbsp corn starch
  • Zest of 1 orange
  • Juice of 1 orange
Combine all the ingredients and cook over medium heat in a thick bottom pot until thick. Cool slightly before applying to crust.
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May 08 2013

Buffalo Burgers with Caramlized Onions & Blue Cheese

If you step outside in just about any neighbourhood in Vancouver right now, you’ll catch the smell of dozens of grills all fired up for the myriad of steaks, burgers and kabobs that are gracing the local dinner tables in this city. I have to say, when the sun refuses to stop shining, it’s hard NOT to want to get out there for some al fresco cooking and eating. So in honour of summer’s early arrival (and I hope I’m not jinxing things here) for the next few weeks we’ll be featuring foods to get you – and your grill – all fired up. So fan up the flames, whip up some condiments, grab a cold drink and throw a few of our inspired creations on the bar-b!

Makes 4 burgers

  • 1 1/4 lbs. ground buffalo
  • 1 medium onion, finely diced
  • 1/2 large red bell pepper diced
  • 2 garlic cloves, minced
  • 1/3 cup chopped cilantro
  • 1 Tbsp. soya sauce
  • 4 hamburger buns, split

Toppings

  • 1 medium onion, thinly sliced
  • 1 Tbsp. olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 oz. blue cheese (Roquefort, Danish Blue, or Stilton)
  • 4 tsp. fresh lemon juice
  • sea salt and finely ground pepper

Mix together buffalo meat, onion, bell pepper, garlic, cilantro, soya sauce and 1/2 teaspoon pepper. Form into 4 x 4 1/2″ wide patties.

Heat a large griddle or 12″ heavy skillet over medium heat until hot, and then lightly toast the buns.

Oil griddle and cook patties, turning once: about 8 minutes total for medium-rare. Transfer to buns.

Preparation for blue cheese toppings:

Heat the olive oil in a small sauté pan to medium-low. Add onion, cover and cook until deep golden brown, stirring only occasionally, for about 20 minutes. Cool before serving.

Whisk together mayonnaise and sour cream in a medium bowl. Add the blue cheese and cream cheese and mash with a rubber spatula until smooth. Cover and refrigerate.

Season to taste with salt and pepper. Refrigerate until ready to serve.

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May 04 2013

Watermelon Margaritas

This Sunday is Cinco de Mayo, and around here that means all things margarita! The origins of the festival date back to the commemoration of the Mexican army’s unlikely victory over French forces at the Battle of Puebla May 5, 1862, and is now generally marked throughout the America’s as a celebration of Mexican heritrage and culture. In honour of the festivities, our cocktail creators have whipped up something a little different – bringing a conemporary, summery twist to a classic concoction. Try these along side our Halibut Tacos with Lime Cilantro Cream and Mango Salsa and you’re well on your way to a celebratory Mexican feast your self!

Makes 1 margarita – multiply as necessary

  • 2 Tbsp freshly squeezed lime juice
  • 1 lime wedge
  • 1  cup watermelon chunks
  • 1.5 oz. best quality tequila 
  • 1 oz. Triple Sec
  • 1 cup ice

Place all ingredients in a blender and puree until smooth and slushy. Serve immediately with a slice of lime to garnish.

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