All-Veggie Dinner

Vegetable Power Protein Soup

Yield: 4

Ingredients:

Stock

• 3 tbsp of olive oil
• 3 stalks of celery, sliced thinly
• 3 x onions, thinly sliced
• 4 x carrots, diced
• 1 x small fennel bulb, thinly sliced
• 1 cup of button mushrooms, quartered
• 4 x garlic cloves, thinly sliced
• 1 cup of white wine
• 8 cups of cold water
• 3 sprig of thyme
• 3 x bay leaves

Soup

• 3 tbsp of olive oil
• 3 x carrots, diced
• 2 x celery stalks, diced
• 2 x onions, diced
• 8 cups of vegetable broth
• 1/2 cup of brown rice
• 1/2 cup of lentils
• 1 cup of fresh or frozen corn
• 1 cup of fresh or frozen peas
• 1 bunch of flat leaf parsley

Directions:

Stock

1. Heat olive oil and sauté the vegetables until they begin to brown slightly. This will brighten and deepen their flavours. Add the garlic and sauté for 3 minutes. It’s always best to add the garlic last because it burns so quickly. Add wine, water and herbs and simmer for 30 minutes. Unlike meat stock – which would take much longer – this is plenty of time for the vegetables to release their flavours. Strain and use immediately, refrigerate or freeze.

Soup

1. Heat the oil in a large soup pot, then sauté the carrots, celery and onions until softened, about 5 minutes. Add the vegetable broth and bring to a simmer. Add rice and lentils and continue to simmer until they are tender, about 30 minutes. Just before serving, stir in the peas, corn and parsley then heat through. This way they will retain their bright fresh flavours and colours. Taste, then season with salt and pepper.

Asparagus Red Onion Salad

Ease of Preparation: Easy
4 Servings

Asparagus is my son Gabe’s favourite vegetable so I’ve invented a lot of ways to serve it to keep him from getting bored. Here it stars in a tasty salad that grown-ups will love too!

Asparagus Red Onion Salad

Two large bunches of asparagus
The juice and zest of a lemon
A generous splash of extra virgin olive oil
A handful of fresh dill
Pickled red onions
A sprinkle or two of salt and pepper

Trim off the tough woody bottoms of the asparagus spears and cut the remaining top pieces in half. Steam them until they’re bright green and tender – but not mushy. Immediately run them under cold water to stop them from cooking further. Drain well.

Toss the asparagus with the remaining ingredients then season them and enjoy!

Pickled Red Onions

Ease of Preparation: Easy
2 Cups

These tasty onions lose all their pungency in the pickling process but gain a sweet sharpness that makes them a great last minute addition to any salad. They’re a multi-purpose condiment and are delicious with any type of fish.

Pickled Red Onions

Two large red onions
A cup of sugar
A cup of red wine vinegar
A sprinkle or two of salt and pepper


Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further. Cram the sliced onions into a large mason jar.

Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper. Pour the hot syrup over the onions; cover them and let rest overnight in the refrigerator before use.



---

Easy Thai Dinner

Red Thai Curry Noodles

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

I love being a culinary tourist in my own kitchen! The flavours of Thailand are easy to cook with when you understand that they’re just the ingredients that surround Thai cooks. They may seem exotic – and may take some hunting to find – but use them a few times and they’ll be as familiar to you as anything else in your kitchen.

Ingredients:

Red Thai Curry Noodles

• 2 x 398 ml cans of coconut milk
• 2 tbsp of red curry paste
• 1 bunch of cilantro, roots and leaves chopped separately
• 2 x boneless, skinless chicken breasts, thinly sliced
• 3 cups of chicken stock
• 6 x lime leaves
• 1 x small ginger root, frozen
• 3 tbsp of fish sauce
• 2 stalks of lemon grass, tops cut off and the bottoms split open
• 1 x 227 gram package of rice noodles
• 1 cup bean sprouts
• 4 x green onions, minced

Directions:

Red Thai Curry Noodles

1. Preheat a large saucepan over medium-high heat then scoop the thick coconut cream from the top of one of the cans into it. Add the red curry paste as the cream melts into coconut oil. The mixture will start to sizzle as the oil then heats up. Add the cilantro roots and chicken and stir-fry until the chicken is cooked through, about 5 minutes.
2. Add the coconut juice from the first can as well as the entire contents of the second can of coconut milk, chicken stock, lime leaves, fish sauce and lemon grass. Grate the frozen ginger into the broth - noting how much easier it is to work with when it's frozen! Use a microplane grater if you have one or the side of a box grater. Simmer for 20 minutes, until the broth has begun to thicken slightly. Add the bean sprouts and simmer another minute or 2. Remove from the heat.
3. Place the rice noodles into the broth where they will quickly soften in about 5 minutes. Add all but 2 tablespoons of the cilantro leaves and stir gently.
4. Ladle into large bowls and garnish with the green onions and the remaining cilantro.

Spicy Thai Peanut Sauce

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Spicy Thai Peanut Sauce

• 2 cups of peanut butter
• The juice and zest of four limes
• 1 tsp of chili flakes or hot sauce
• 1/2 cup of brown sugar or honey
• 1/2 cup of soy sauce
• A large bunch of mint

Directions:

Spicy Thai Peanut Sauce

1. Toss everything into your food processor or blender then puree until smooth.

Cucumber Mint Salad with Spicy Asian Dressing

Ease of Preparation: Easy
4-6 Servings (dressing about a cup)

This quick and easy dish is inspired by a common salad in Thai cooking. Like all Thai food it’s full of nicely balanced flavours. The sweetness of the cucumbers is sharpened by the sourness of the spicy dressing, which in turn is cooled by the refreshing mint.

Cucumber Mint Salad with Spicy Asian Dressing

For the Salad:

A large cucumber
A thinly sliced red onion
A handful of mint leaves

For the Dressing:

A cup of rice wine vinegar
Two heaping spoonfuls of Thai chili garlic sauce
Two heaping spoonfuls of sugar
A sprinkle or two of salt

For the Salad:

Thinly slice the cucumber and toss it with the red onion, mint and a generous splash of the dressing. Serve immediately or let rest for a few minutes.

For the Dressing:

Whisk everything together until a smooth dressing forms using an old-fashioned whisk and bowl.

Pineapple With Cilantro

Ease of Preparation: Easy
4-6 Servings

My buddy, pastry chef Thomas Haas, introduced me to this flavour combination. It seemed a bit odd at first - until I tasted it. The assertive flavour of cilantro perfectly matches the sweet tartness of a ripe pineapple. It’s a match made in heaven – and in your kitchen!

Pineapple with Cilantro

A ripe pineapple, trimmed and cut into thin wedges
A few handfuls of cilantro leaves, reserve a few for garnish
One-half cup or so of white sugar
A generous sprinkle of shredded coconut

Toss the cilantro leaves and any stems into the bowl of a food processor. Add the sugar and begin pulsing the machine until they become a gritty, sandy, almost-puree.

Toss the pineapple with most of the sugar mixture reserving some to sprinkle on top of each portion. Serve in bowls topped with the remaining cilantro leaves and a sprinkle of grated coconut.



---

Lazy Day Beef Stew

Biscuit-Crusted Beef Stew

Yield: 6

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you?ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

I love the way stewing transforms inexpensive, tough cuts of beef into tasty, tender stew. The earthy flavours of root vegetables combine with the full body of beef stock and aromatic red wine to form a rich flavour base. The only thing better than a bowlful of hearty stew is the same bowl with a biscuit topping!

Ingredients:

Biscuit-Crusted Beef Stew

• 2 lb. or so of stew beef
• A sprinkle or two of salt and pepper
• A splash of vegetable oil
• A few carrots, peeled and roughly chopped
• A few stalks of celery, roughly chopped
• A few potatoes, peeled and roughly chopped
• A few parsnips, peeled and roughly chopped
• A few onions, peeled and roughly chopped
• A turnip, peeled and roughly chopped
• A jar of pickled baby white onions
• One small can of tomato paste
• Half a bottle or so of hearty red wine
• Two or three cups of homemade or canned beef stock
• A few bay leaves
• A few sprigs of fresh rosemary
• Another sprinkle or two of salt and pepper
• A few handfuls of frozen peas

Directions:

Biscuit-Crusted Beef Stew

1. Preheat a large thick-bottomed pot over medium-high heat. Meanwhile, pat the beef dry with a clean towel then cut it into large cubes and season it. Add a splash of oil to the pot — covering the bottom in a thin layer — then toss in enough meat to form a single sizzling layer. Sear the meat on every side until it’s evenly browned. As it browns remove it from the pan, adding more oil and meat as needed. Once the meat is done discard the remaining oil — but keep all the browned bits in the pan. They’ll add lots of flavour!
2. Add half of the vegetables — reserving the other half — and all the meat back to the pot. Add the tomato paste, baby onions and enough wine and beef stock to just barely cover the works. Add the bay leaves and rosemary and bring the pot to a simmer. Continue cooking until the meat is almost tender, about an hour, then add the remaining vegetables. I add them in two batches so the first will dissolve into the stew while the second retains its shape, colour and texture. Continue simmering until the meat and veggies are tender, about another thirty minutes.
3. Meanwhile, make a batch of your favourite biscuits. When the stew is tender season it then stir in the peas and ladle it into several ovenproof bowls. Fit a piece of biscuit dough onto each bowl. Place them on a tray to catch any drips then bake in a preheated 400 degree F oven. Cook until the biscuit toppings are nicely browned and the stew is heated through, about thirty minutes.

Coconut Macaroons

Ease of Preparation: Easy
12 Cookies

Here’s a chewy tropical treat that’s so easy to make you’ll think you’re forgetting something! I always make a big batch so there’s a lot to share but it’s just as easy to cut the recipe in half. Your family and friends will love the addictive chewy texture and you’ll love how easy they are to make!

Coconut Macaroons

Two egg whites
A dribble of vanilla extract
One-half cup of brown sugar
A small spoonful of nutmeg
A cup and a half of unsweetened shredded coconut

Preheat the oven to 350 degrees F. Whisk the egg white, vanilla, sugar and nutmeg together. Stir in the coconut and mix until it’s well coated with the egg white mixture.

Moisten your hands. Form a large heaping spoonful of the mixture into a loose stack on a lightly oiled baking sheet. You may leave it craggy and irregular or pat it a bit to even it out. Repeat with the remaining mixture leaving an inch or so between each pile.

Bake until golden brown, about fifteen minutes. When they’re done they’ll be firm to the touch but still a bit soft in the middle. When they first come from the oven they’ll be a bit crumbly but after twenty minutes or so of cooling they’ll firm up nicely. Patience!

Country Inn Pancakes

Ease of Preparation: Easy
4 Servings

This is my gold-standard pancake recipe. When I was a country inn chef I tinkered with it every morning. I tried adding everything under the sun but always come back to this simple base recipe with blueberries. The secret? A preheated skillet.

Country Inn Pancakes

One and a half cups of all-purpose flour
A cup of whole-wheat flour
One-half spoonful of salt
Two spoonfuls of brown sugar
One spoonful of baking powder
Several large pinches of grated nutmeg
Two eggs
Two sticks of melted butter, eight ounces
Two cups of milk
A splash of vanilla extract
A cup of blueberries (optional)

Preheat your griddle or skillet over a medium-low heat while you mix the batter.

Whisk the flour, salt, sugar, baking powder and nutmeg together in a large bowl until they’re evenly combined. In a separate bowl use the same whisk to beat the eggs then whisk in the butter, milk and vanilla. Pour the wet mixture into the dry and switch to a wooden spoon. Combine with a few quick strokes. Leave the batter a bit lumpy so the flour doesn’t over-mix and get tough. Let the batter rest for a few minutes; the flour will absorb the milk and the batter will stiffen.

For each batch add a splash of vegetable oil to the pan then spoon in the batter. Bake until the bottom of each pancake is browned and bubbles break on the top surface. Carefully flip then bake a few moments more. Drench with butter and maple syrup then start your day with a big smile!



---

Easy Pizza Party

Michael serves up a rich and zesty pizza that appeals to both adults and kids. He starts off with a good tomato sauce base that includes essential ingredients like onion, garlic, tomatoes, tomato paste and of course, oregano. This is a great party meal. Guests can personalize their pizzas from a selection of toppings. Panzerotti and twisty bread with dipping sauce round out this simple but delicious party hit.

• Butterscotch Sauce
• Pink Lemonade
• Pizza Parlor Sauce

Pizza Parlour Sauce

Yield: 2

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

A good pizza sauce is dominated by the rich flavours of tomatoes and the bright flavour of oregano. I actually prefer dried oregano to fresh because it seems to have a sharper flavour. This sauce is a good base for any pizza toppings…

Ingredients:

Pizza Parlor Sauce

• 3 tbsp of olive oil
• 1 x onion, finely diced
• 3 x garlic cloves, minced
• 1 can of tomato paste
• 1 can of diced Italian tomatoes
• 2 tbsp of oregano

Directions:

Pizza Parlor Sauce

1. Preheat a saucepan over a medium high heat then add the olive oil and onion. Sauté until the onions soften and begin to turn golden, and then add the garlic. If you add the garlic with the onion, it will burn in the time it takes the onions to begin browning. Continue to sauté for a few more minutes, being careful not to scorch the garlic.
2. Add the tomato paste and canned tomatoes and stir well, crushing them with the back of the spoon. Add oregano, while continuing to stir then bring to a simmer. Let simmer for 30 minutes, until thickened. If you like, puree in the food processor until smooth.

Butterscotch Sauce

Ease of Preparation: Easy
2 Cups

This classic sauce turns anything into instant dessert with its deep caramel flavour. Every time I transform bland white sugar into rich, slightly bitter caramel I get excited. I think it’s magical how much flavour a simple cooking process can add! Your family will too.

Butterscotch Sauce

A cup of white sugar
A cup of water
A stick of butter (four ounces) cut into a few pieces
A cup of cream
A dribble of vanilla

Pour the sugar into a small, tight pile in the middle of a saucepot. Add the water, pouring around the pile then begin heating over a high heat. Don’t stir! The water and sugar will quickly dissolve together and form simple syrup. As the heat increases it’ll begin simmering and steaming and the water will gradually evaporate. Once it’s gone the steam will die down and the temperature will begin to rise leaving behind a pure melted sugar syrup.

As the heat continues to rise the sugar will start to turn pale golden. When you see the first hint of colour gently swirl the pan to keep the colour even. When it’s a deep golden brown add the butter and whisk it in until the sauce is smooth. This will drop the caramel’s temperature out of the sugar browning range.

Add the cream and vanilla and whisk until smooth. Pour into a jar and refrigerate until thickened.

Pink Lemonade

Ease of Preparation: Easy
8 Glasses

This lemonade is just as popular with grown-ups as it is with kids. Its pink color comes from an old bartenders trick, bright red grenadine syrup. The balance of sweet and sour flavours are just the thing on a hot summer’s day and it’s not too sweet for seconds – or thirds!

Pink Lemonade

Eight lemons
A cup of sugar
A splash or two of grenadine syrup
A pinch of salt
Lots of cool, clear water
Lots of ice cubes

For maximum fragrance and strong lemon flavour, zest the lemons. Use a small bowl then vigorously juice the lemons into it as well. Whisk in the sugar and salt. They won’t dissolve perfectly in the juice but will in the water.

Fill a two-quart pitcher halfway with ice cubes. Add the lemon syrup and top up with cold water. Stir in grenadine syrup until you like the color.

Serve immediately and get ready to pass on the recipe!



---

Chef At Large

Army Food

Michael gets more than a taste of the life as an Armed Forces Reservist in a field-training kitchen. In the course of a 15-hour day, the field kitchen makes a company move; it comes under fire; feeds troops in the field; and pulls off a 5-course dinner for VIP’s. The “green” Reservists get pushed to their limits.