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  • Let the warmer weather celebrations begin!

    Finally an end to wearing boots...unless it is my rubber ones for the garden or the boat. Although I am obsessed with Boots, from UGGS to stilettos, when we hit the month of May they are finally relegated to the basement until the fall, officially marking the end of colder weather.

    What does this have to do with food? Well, from this month and throughout the summer, cooking and entertaining get really fun! From fat-as-your-thumb asparagus to local baby greens and pale pink rhubarb, the constant flow of fresh ingredients is ever changing.

    I am crazy about asparagus, and although we can get it year round now shipped from parts afar, when you buy it locally grown the taste is beyond compare. I consider asparagus the Manola’s (back to those boots again!) of the vegetable world: sleek and sexy and so amenable to being prepared in a zillion different ways. This month I’ll be sharing a favourite salad of mine that features grilled brioche croutons and a knock out dressing that can be used all spring and summer long.

    Don’t forget that this month also brings us Mother’s Day here in North America – a wonderful opportunity to pamper ‘she who must be obeyed’. Treat her to brunch or the first BBQ of the season – with so many wonderful things coming are way in the markets right now, pulling something really special together is easy as can be.

    May is also the start of summer holiday long weekends! For our family that means opening up the cottage and preparing for the upcoming boating season – even if it’s still a bit to cool to go in swimming! But with no shortage of fresh seafood rolling in – halibut, spot prawns, and salmon, oh my! – a series of feasts with family and friends is definitely on the books! I’d love to hear what May means to you as well – drop us a line or two in the comments and let us know how you celebrate this most glorious of months.

    Lesley

May 15 2012

Parmesan Aioli Dip with Grilled Asparagus

Finally! Asparagus, the jewel of Spring time vegetables, is once again making an appearance in our local markets and grocery stores. Of course, with global food transport it’s possible to get it all year round now, but nothing compares to the fresh, crisp flavour of asparagus locally grown and picked at the height of the season. This most versatile of veggies can be prepared in countless ways, but we thought we would start out with the most simple (and delicious!) preparation. Grilled just until the colour rises, these spears are best served hot with this cool, rich, creamy  dip: a perfect accompaniment to the first BBQs of the season. And because we just can’t get enough of this veg, stay tuned for more yummy asparagus recipes coming to the blog this month!

Serves 6 – 8

  • asparagus spears, ends snapped and cleaned
  • 1 cup (250 mL) mayonnaise
  • 1/2 cup (125 mL) sour cream
  • 1/2 cup (125 mL) grated parmesan
  • 1 Tbsp. (15 mL) lemon juice
  • 1 Tbsp. (15 mL) minced fresh parsley
  • 2 cloves of garlic, minced
  • 2 anchovy fillets, minced to a paste
  • black pepper to taste

Combine all the ingredients except the asparagus in a bowl and combine until smooth and creamy. Transfer to a serving bowl cover and refrigerate until ready to use.

Heat grill and grill asparagus until bright green and char marks are visible. Serve immediately.

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May 16, 2012 - 5:39 am

nicole kruzick - This recipe is dynamite! I could lap up that aioli my itself its so good.

May 13 2012

Spicy Smoked Salmon Corncakes

 

  • 3/4 cup (185 mL) yellow cornmeal
  • 6 Tbsp. (90 mL) all-purpose flour
  • 1/2 tsp (2.5 mL) baking soda
  • 1/2 tsp (2.5 mL) sea salt
  • 2 large eggs, beaten slightly
  • 3/4 cup (185 mL) buttermilk
  • 6 Tbsp (90 mL) cream cheese, softened
  • 1 cup (250 mL) frozen corn
  • 4 Tbsp. (60 mL) finely chopped fresh chives
  • 4 jalapeño peppers chopped fine
  • 4 ounces finely chopped smoked salmon (about 1/3 cup (82 mL))
  • 4 Tbsp (60 mL) vegetable oil
  • chopped red onion, creme fraiche, and fresh parsley or cilantro to garnish

In a small bowl whisk together cornmeal, flour, baking soda, and salt. In a bowl whisk together egg, buttermilk, and cream cheese. Chop half of the corn coarsely and stir into the buttermilk mixture with the remaining corn, chives, peppers, salmon, and cornmeal mixture until just combined.

In a large non-stick skillet heat oil over moderately high heat until hot but not smoking. Working in batches, drop batter by 1/4 cup (62 mL) cup measures into the skillet. Spread batter slightly to form 3 1/2 – 4 inch cakes and cook for 2 – 3 minutes on each side, or until golden brown and cooked through. Transfer corn cakes to a heatproof platter and keep warm in low oven.

Serve corn cakes with creme fraiche, chopped red onion and fresh cilantro or parsley.

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May 10 2012

Pacific Rim Caesar Salad

We are so spoiled here on the West Coast: the produce is always fresh and the seafood is always plentiful! We are also lucky enough to live in a uniquely diverse multi-cultural area and thus are exposed to flavours and food combinations from across the globe. This Asian-inspired caesar salad is a fantastic twist on the original Italian classic and the perfect compliment to easy sautéed prawns – at their peak right now in our waters. Great for an easy mid-week dinner or lunch, it also makes a nice light starter course to an early summer main.

  • 1 Tbsp (15 mL) sesame seeds
  • 1/4 cup (62 mL) fresh lime juice
  • 2 Tbsp. (30 mL) good quality mayonnaise
  • 1 Tbsp (15 mL) chopped peeled ginger
  • 1 Tbsp (15 mL) minced lemongrass
  • 1 Tbsp (15 mL) sesame oil
  • 1 Tbsp (15 mL) fish sauce (nam pla)
  • 2 garlic cloves, peeled
  • 2 tsp. (10 mL) chili garlic sauce
  • 1/2 cup (125 mL) vegetable oil
  • 1 large head of romaine lettuce, torn into bite size pieces
  • 1 cup (250 mL) grated Parmesan cheese
  • 3 – 4 prawns per person (optional)

 Heat a heavy, small skillet over medium low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.

Combine lime juice and next 7 ingredients in a food processor; process until well blended. With processor running, add the vegetable oil in a slow steady stream; process until slightly thickened. Season dressing to taste with salt and pepper.

Place lettuce in a large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds. If serving with prawns**, place 3-4 on top of each serving. Enjoy!

**For prawns: heat a sauté pan to medium high and add a small splash of olive oil. Sauté peeled prawns for 2-3 minutes flipping mid-way. Cook until just pink through – do not overcook.

 

 

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