Tomato Vodka Salmon

Michael makes a romantic dinner for two with an emphasis on presentation. He prepares Bloody Mary salmon, salad ‘Bouquet’ with cucumber vase and roasted tomatoes and little vanilla cakes.

• Bloody Mary Salmon
• Little Vanilla Cakes
• Mint and Pea Puree
• Salad ‘Bouquet’ with Cucumber Vase and Roasted Tomatoes

Bloody Mary Salmon

Yield: 2

Ease of Preparation: Easy
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 feel free to stir your own ideas into this dish. 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:

Bloody Mary Salmon

• 1 cup tomato juice
• 2 ounces vodka
• 1 tsp horseradish
• A few splashes of Worcestershire sauce
• 2 Tbsps lemon juice
• Large splash olive oil
• 1 x stalk celery, chopped
• 2 x salmon filets, 6 oz each

Directions:

Bloody Mary Salmon

1. Pour tomato juice, vodka, horseradish, Worcestershire, lemon juice, olive oil and celery into a shallow pan.
2. Bring to a gentle simmer and add salmon filets.
3. Cover with a tight fitting lid and let salmon poach in the liquid for about 10-12 minutes, until it is just cooked through.
4. Serve with Mint and Pea Puree (recipe from this episode).

Little Vanilla Cakes

Yield: 4

Ease of Preparation: Easy
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 feel free to stir your own ideas into this dish. 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:

Little Vanilla Cakes

• 4 x white chocolate
• 2 ounces butter
• 2 x eggs
• 4 Tbsps sugar
• 1 x vanilla bean, split and seeds scraped
• 1 tbsp vanilla extract
• 1/4 cup cup flour

Directions:

Little Vanilla Cakes

1. Preheat oven to 350°F.
2. Lightly butter 4 ramekins and then sprinkle with sugar.
3. Shake so the sugar coats the bottom and sides of each ramekin. Discard excess sugar.
4. Place the chocolate and butter in a bowl set over a pot of simmering water until melted. Stir until smooth.
5. In a medium sized bowl whisk together the eggs, sugar, vanilla seeds, vanilla extract and flour.
6. Pour into prepared ramekins and refrigerate until ready to bake.
7. Place on a baking sheet and bake for 10-15 minutes, or until cakes are just cooked through.
8. Un-mold onto serving plates and serve with whipped cream and fresh fruit.

Mint and Pea Puree

Ease of Preparation: Easy
Yield: Approximately 1 cup
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 feel free to stir your own ideas into this dish. 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:

Mint and Pea Puree

• 1 cup frozen peas
• 2 tbsp olive oil
• 1/2 cup water
• Salt and pepper
• 1 x small bunch fresh mint leaves

Directions:

Mint and Pea Puree

1. Place peas, oil, water and salt and pepper into a small pot and bring to a simmer.
2. Cook for about 5 minutes, until the peas are bright green and cooked through.
3. Remove from heat and add mint leaves.
4. Puree with an immersion blender until smooth, or alternately puree in a blender.

Salad ‘Bouquet’ with Cucumber Vase and Roasted Tomatoes

Yield: 2

Ease of Preparation: Easy
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 feel free to stir your own ideas into this dish. 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:

Roasted Tomatoes

• 2 x plum tomatoes, cut into quarters
• Olive oil
• Salt and pepper
• 
  

Vinaigrette

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• Salt and pepper

Salad

• 6 x Boston lettuce leaves, cleaned
• 6 x leaf lettuce leaves, cleaned
• 1 cup mixed baby greens
• Sprigs fresh dill
• Sprigs fresh basil
• Fresh chives
• Broccoli or alfalfa sprouts
• 1 x cucumber, sliced lengthwise, 1/4-inch thick

Directions:

Roasted Tomatoes

1. Place tomatoes in a small baking dish.
2. Drizzle with olive oil, salt and pepper and roast at 350°F until softened and caramelized, about 45 minutes.
3. Cool.

Vinaigrette

1. Place ingredients into a small bowl and whisk until smooth.
2. Taste and adjust seasoning as needed.

Salad

1. Divide salad lettuces and baby greens into 2 piles, with the larger leaves on the bottom and the smaller ones in top.
2. Roll them into bundles and fold the ends up.
3. Secure with a finger and wrap a cucumber slice around the base to hold it together.
4. Secure with a large toothpick.
5. The bundle should be stable and able to stand on a plate with the cucumber acting as a vase holding the greens like a bouquet.
6. Stick herbs sprigs and some sprouts attractively into the bouquet and garnish the plate with roasted tomatoes and some vinaigrette.

---

Braised Lamb Shanks

Michael demonstrates how relaxing cooking can be with braised lamb shanks, roasted cauliflower with almonds, orange juice braised sweet potatoes, and roasted pineapple with coconut crusted ice cream.

• Braised Lamb Shanks 3
• Orange Juice-Braised Sweet Potatoes
• Roasted Cauliflower with Almonds
• Roasted Pineapple with Coconut Crusted Ice Cream

Braised Lamb Shanks 3

Yield: 4

Ease of Preparation: Easy
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 feel free to stir your own ideas into this dish. 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:

Braised Lamb Shanks

• 4 Tbsps vegetable oil
• 4 x lamb shanks
• 4 x carrots, peeled and chopped
• 4 x celery stalks, chopped
• 2 x onions, peeled and chopped
• 1 L apple cider
• 2 cups raisins
• 1 tbsp cinnamon
• 4 x bay leaves
• 2 x crisp apples, cored and chunked
• Salt and pepper
• 1 x celery rib, sliced
• 1 x carrot, peeled and sliced
• 1 x apple, cored and chunked

Directions:

Braised Lamb Shanks

1. Heat a heavy bottomed stew pot over medium high heat and add oil.
2. When it begins to smoke, add lamb shanks and brown until they are a deep golden colour on all sides.
3. Remove from pan and rest on a plate.
4. Drain excess fat from pot, then return the shanks to the pot.
5. Add carrots, celery, onions, apple cider, raisins, cinnamon, bay leaves, and the apples.
6. Season with salt and pepper and bring to a simmer.
7. Cover tightly and braise for 1.5 to 2 hours, until meat is very tender and almost falling off the bone.
8. Add sliced celery, carrot and apple during the last 15 minutes of cooking.

Orange Juice-Braised Sweet Potatoes

Yield: 4

Ease of Preparation: Easy.
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 feel free to stir your own ideas into this dish. 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:

Orange Juice-Braised Sweet Potatoes

• 3 x sweet potatoes, peeled and cut into one inch slices
• 2 Tbsps chopped rosemary
• 1 cup orange juice
• 1 x red onion, sliced thickly
• salt and pepper

Directions:

Orange Juice-Braised Sweet Potatoes

1. Put sweet potatoes into a large sauté pan.
2. Add rosemary, orange juice, red onion and season with salt and pepper.
3. Bring to a simmer and cook for about 10 to 15 minutes, until the potatoes are tender.

Roasted Cauliflower with Almonds

Yield: 4

Ease of Preparation: Easy. 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 feel free to stir your own ideas into this dish. 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:

Roasted Cauliflower with Almonds

• 1 head of cauliflower, cut into florets
• 1/4 cup olive oil
• 1 cup sliced almonds
• Salt and pepper

Directions:

Roasted Cauliflower with Almonds

1. Preheat oven to 375°F.
2. Put cauliflower florets into a 9" by 13" baking pan and drizzle with olive oil.
3. Add salt and pepper and almonds.
4. Toss well and roast in oven until golden and tender, about 25 minutes.

Roasted Pineapple with Coconut Crusted Ice Cream

Yield: 4

Ease of Preparation: Easy. 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 feel free to stir your own ideas into this dish. 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:

Roasted Pineapple with Coconut Crusted Ice Cream

• 1 x pineapple, skin and ends trimmed off and cut into large chunks
• 3 Tbsps brown sugar
• 1/2 cup dark rum
• 1 tsp ground allspice
• 1 cup flaked coconut
• 3 scoops vanilla ice cream

Directions:

Roasted Pineapple with Coconut Crusted Ice Cream

1. Preheat oven to 375°F.
2. Place pineapple chunks into a large bowl and add sugar, rum and allspice.
3. Toss well and pour into a 9" by 13" baking pan.
4. Roast for 1 hour, or until pineapple is caramelized and tender.
5. Place coconut into a shallow bowl and add a scoop of ice cream.
6. Roll it around until it is coated in coconut.
7. Repeat for other ice cream balls.
8. Spoon some pineapple into a serving dish and add ice cream.
9. Serve immediately.

---

Baked Halibut

Michael shows off his infinitely modifiable method for cooking any fish by creating baked halibut with tomatoes, onions & a simple sauce, tomato couscous with black olives, cucumber & carrot salad, an avocado tuna fish appetizer and chocolate banana milkshakes for a treat.

• Baked Halibut with Tomatoes and Onions
• Chocolate Banana Milkshake
• Cucumber and Carrot Salad 2
• Simple Seafood Sauce
• Tomato Couscous with Black Olives and Basil
• Tuna Avocado Salad

Baked Halibut with Tomatoes and Onions

Yield: 4

Ease of Preparation: Easy. 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 feel free to stir your own ideas into this dish. 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:

Baked Halibut with Tomatoes and Onions

• 2 x onions, peeled and sliced
• 2 x tomatoes, chopped
• 1 heaping tbsp curry powder
• Salt
• 1/2 cup orange juice
• 1 lb. fresh halibut
• 1 tbsp oil
• Salt and pepper

Directions:

Baked Halibut with Tomatoes and Onions

1. Preheat oven to 375 degrees F.
2. Place onions in an 8" by 8" baking pan and then add tomatoes, curry powder, salt and orange juice.
3. Rub fish with oil and salt and pepper and place on top of the vegetables.
4. Bake for 20 minutes, or until the fish flakes and is just cooked through.

Simple Seafood Sauce

Yield: 4

Ease of Preparation: Easy. 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 feel free to stir your own ideas into this dish. 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:

Simple Seafood Sauce

• 1/2 cup mayonnaise
• 2 Tbsps ketchup
• 2 Tbsps marmalade
• 1 x green onion, sliced
• 2 Tbsps lemon juice
• 1 tsp curry powder

Directions:

Simple Seafood Sauce

1. Whisk together until well blended and serve as a condiment with halibut or other fish.

Tomato Couscous with Black Olives and Basil

Yield: 4

Ease of Preparation: Easy.
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 feel free to stir your own ideas into this dish. 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:

Tomato Couscous with Black Olives and Basil

• 1 cup couscous
• 1 1/2 cups tomato juice
• 1 x 17 ounce can chickpeas, drained
• 1/2 cup Calamata olives, pitted and chopped
• 1 bunch basil leaves, sliced thinly
• Salt and pepper

Directions:

Tomato Couscous with Black Olives and Basil

1. Put couscous into a medium sized bowl.
2. Heat tomato juice to a simmer and pour over couscous.
3. Cover tightly with plastic wrap and allow to steam for 10 minutes, until couscous is tender.
4. Remove plastic and fluff with a fork.
5. Stir in chickpeas, olives, basil and season with salt and pepper.

Cucumber and Carrot Salad 2

Yield: 4

Ease of Preparation: Easy.
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 feel free to stir your own ideas into this dish. 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:

Cucumber and Carrot Salad

• 1 x cucumber, sliced thinly
• 2 x carrots, grated
• Half a red onion, sliced thinly
• 2 x fresh grated ginger
• 1/4 cup cider vinegar
• 2 tbsp honey
• 1/4 cup olive oil
• 1 bunch fresh mint, chopped
• salt and pepper

Directions:

Cucumber and Carrot Salad

1. Put ingredients into a medium sized bowl and toss well.
2. Adjust seasoning.

Tuna Avocado Salad

Yield: 4

Ease of Preparation: Easy.
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 feel free to stir your own ideas into this dish. 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:

Tuna Avocado Salad

• 1 can tuna, packed in water
• 1 x avocado, pitted and peeled
• 2 Tbsps olive oil
• 2 Tbsps lemon juice
• 1 x green onion, sliced
• 1/2 cup chopped parsley
• Salt and pepper

Directions:

Tuna Avocado Salad

1. Place tuna and water into a bowl.
2. Chop avocado and add along with the rest of the ingredients.
3. Toss well and serve with crisp bread.

Chocolate Banana Milkshake

Yield: 4

Ease of Preparation: Easy
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 feel free to stir your own ideas into this dish. 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:

Chocolate Banana Milkshake

• 4 x ripe bananas
• 4 x large scoops vanilla ice cream
• 4 cups milk
• 1 tbsp cocoa powder

Directions:

Chocolate Banana Milkshake

1. Place all ingredients into a blender and puree until smooth and thick.
2. Serve immediately.

---

Risotto and Prosciutto Pesto Chicken

• Meringue Tarts with Marmalade and Strawberries
• Parmesan, Parsley and Pea Risotto
• Pesto Stuffed Chicken Wrapped in Prosciutto

Meringue Tarts with Marmalade and Strawberries

Yield: 4

Ease of Preparation: Easy

Ingredients:

Meringue Tarts

• 4 x egg whites
• 1 tsp vanilla extract
• Pinch cream of tartar
• 1 cup sugar

Kumquat Marmalade

• 3 cups kumquats
• 1 cup sugar
• 1 cup orange juice

Directions:

Meringue Tarts

1. Preheat oven to 275°F.
2. Line baking sheet with parchment paper.
3. Whip egg whites and vanilla with a hand beater or stand-up mixer until they reach soft peaks.
4. Add cream of tartar and then start adding the sugar, one-quarter cup at a time and continue to whip until the whites form stiff peaks.
5. Spoon the meringue into a large Ziploc bag, or a piping bag and cut off one corner.
6. Pipe 4-inch round 'nests' onto the prepared baking sheet.
7. Put in oven and bake until meringue is dry and slightly golden, while still soft in the center, about 1 hour.
8. Let the meringues cool then top with your favourite marmalade, jam or jelly and fresh fruit.
9. Try using homemade kumquat marmalade with sliced strawberries!

Kumquat Marmalade

1. Cut kumquats in half and remove seeds.
2. Place in a medium saucepan and add sugar and orange juice.
3. Bring to a simmer and continue cooking until the mixture reduces and thickens.
4. Pour into a clean jar and store in the refrigerator.

Parmesan, Parsley and Pea Risotto

Yield: 4

Ease of Preparation: Easy

Ingredients:

Parmesan, Parsley and Pea Risotto

• 8 cups chicken stock
• 3 x onions, peeled and chopped
• 3 tbsp olive oil
• 4 cloves garlic, peeled and minced
• 2 cups Arborio rice
• 1 cup white wine
• 1 cup frozen peas
• 1 bunch chopped parsley
• 1 cup grated Grana Padano Parmesan cheese
• Salt and pepper

Directions:

Parmesan, Parsley and Pea Risotto

1. Heat chicken stock in a saucepan.
2. In another medium saucepan, sauté the onions with the olive oil over medium high heat until softened.
3. Add garlic and Arborio rice and stir until the grains are well coated with oil and slightly toasted, about 3 minutes.
4. Add wine.
5. Stir until the wine has been absorbed by the rice.
6. Begin adding the heated stock, one ladle-full at a time, allowing it to be absorbed by the rice, before adding more.
7. Continue adding stock, stirring frequently until the risotto is tender and creamy.
8. Season with salt and pepper and add peas, parsley and cheese. Stir well.

Pesto Stuffed Chicken Wrapped in Prosciutto

Yield: 4

Ease of Preparation: Easy.

Ingredients:

The Pesto

• 1 bunch large bunch fresh basil
• 1 cup pine nuts
• 1 cup grated Parmesan cheese
• Salt
• Olive oil

The Chicken

• 4 x boneless, skinless chicken breasts
• 8 slices prosciutto

Directions:

The Pesto

1. Puree the basil, pine nuts, cheese and olive oil in a food processor.
2. Season to taste with salt.

The Chicken

1. Preheat oven to 375°F.
2. Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
3. Place a chicken breast lengthwise at the short end and slit it open along one side to create a wide pocket. Spoon in some of the pesto and then wrap the prosciutto neatly around it. Repeat for the other 3 breasts.
4. Place on a baking sheet, seam side down and bake until golden and cooked through, about 15 minutes.

1. Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
2. Place a chicken breast lengthwise at the short end and slit it open along one side to create a wide pocket.
3. Spoon in some of the pesto and then wrap the prosciutto neatly around it.
4. Repeat for the other 3 breasts.

---

Salsa Chicken

• BLT Salad
• Corn Fritters
• Jello Berry Shooters
• Maple Butter
• Salsa Cheddar Chicken

BLT Salad

Yield: 4

Ease of Preparation: Easy

Ingredients:

BLT Salad

• 10 slices bacon, chopped
• 1 heads iceberg lettuce, washed and roughly chopped
• A few handfuls of mixed baby greens or baby spinach, washed
• 1 x pint cherry tomatoes, washed
• Half a baguette, cut into one-inch cubes

The Dressing

• 2 tbsp cider vinegar
• 2 tbsp honey
• 4 tbsp oil
• 1 tbsp Dijon mustard
• Salt and pepper

Directions:

BLT Salad

1. Fry the bacon until is brown and crispy, pour off all the fat. Drain on paper towels.
2. Put lettuce, greens and tomatoes into a large salad bowl.
3. Add bacon bits and baguette.

The Dressing

1. Place dressing ingredients into a small bowl and whisk until emulsified.
2. Pour over salad and toss well.

Corn Fritters

Yield: 4

Ease of Preparation: Easy

Ingredients:

Corn Fritters

• 3 ears fresh corn, kernels removed from cobs
• 3 x eggs
• 3 tbsp flour
• 3 tbsp cornmeal
• Salt and pepper
• 2 x green onions, thinly sliced
• 1 cup cheddar cheese, grated
• 1/4 cup vegetable oil

Directions:

Corn Fritters

1. Whisk corn and eggs in a large bowl.
2. Add flour, cornmeal, salt and pepper and mix well.
3. Stir in green onion and cheddar.
4. Heat oil in a large skillet over a medium heat then add batter by the spoonful and flatten to form a pancake.
5. Cook until golden, flip and cook other side.
6. Serve with Maple Butter (recipe from this episode).

Jello Berry Shooters

Yield: 6

Ease of Preparation: Easy

Ingredients:

Jello Berry Shooters

• 1 1/2 cup apple or white grape juice
• 1 tbsp powdered plain gelatin (1 package)
• 1/2 cup frozen blueberries
• 1/2 cup frozen raspberries

Directions:

Jello Berry Shooters

1. Pour 1/4 cup of the apple juice into a small pot and heat.
2. Pour 1/4 cup of the remaining apple juice into a small bowl.
3. Sprinkle gelatin over it and stir.
4. Pour in the remaining apple juice and stir.
5. Place frozen berries into 6 glasses.
6. Fill with juice and refrigerate until they set, about 1 hour.

Maple Butter

Ease of Preparation: Easy
Yield: Half a cup

Ingredients:

Maple Butter

• 1/4 cup butter, softened
• 1/4 cup maple syrup

Directions:

Maple Butter

1. Whisk together until smooth.

Salsa Cheddar Chicken

Yield: 4

Ease of Preparation: Easy

Ingredients:

Salsa Cheddar Chicken

• A splash of vegetable oil
• 4 x boneless, skinless chicken breasts
• 1 cup or so of salsa
• 1 cup or so of cheddar cheese, grated

Directions:

Salsa Cheddar Chicken

1. Preheat oven to 375°F.
2. Heat a large sauté pan over medium-high heat.
3. Add oil and when it just starts to smoke, add chicken.
4. Sear it until it is well browned, flip and sear the other side.
5. Place browned chicken in a 9" x 13" baking pan.
6. Spoon the salsa over the breasts.
7. Sprinkle the cheddar over top and bake for 15-20 minutes, until chicken is cooked through and cheese has melted.

---

• Blue Cheese-Crusted Filet Mignon
• Horseradish Smashed Potatoes
• Pavlova with Orange Marmalade and Orange Whipped Cream
• Roast Tomatoes with Baby Spinach

Blue Cheese-Crusted Filet Mignon

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Blue Cheese-Crusted Filet Mignon

• 4 x x six-ounce filet mignons
• Salt and pepper
• Olive oil
• 8 ounces blue cheese
• 2 x slices whole grain bread, cubed
• Half stick butter
• 2 x sprigs fresh rosemary
• Fresh ground pepper

Pan Sauce

• 1 cup red wine
• 1/2 cup heavy whipping cream

Directions:

Blue Cheese-Crusted Filet Mignon

1. Preheat oven to 400°F.
2. Heat a large skillet over medium-high heat.
3. Season the filets and rub with olive oil. Place in the hot pan and sear for 1 minute on each side.
4. Place on a cooling rack fitted over a baking sheet. Reserve the pan.
5. Puree the blue cheese, bread, butter, rosemary and pepper in a food processor until smooth.
6. Pack blue cheese crust onto the tops of the filets and bake in oven until meat is medium-rare, about 8-10 minutes.
7. The meat and crust may be prepared in advance, refrigerated, then baked just before serving. If so, add a little more baking time.

Pan Sauce

1. Add the wine to the searing pan over medium-high heat.
2. Scrape loose the brown bits and reduce the wine to a syrup-like consistency.
3. Whisk in the cream and continue to reduce until the mixture thickens to a sauce like consistency.
4. Season and serve with the filets.

Horseradish Smashed Potatoes

Yield: 4 servings with leftovers.
Ease of Preparation: Easy

Ingredients:

Horseradish Smashed Potatoes

• 8 x small or 4 large Yukon gold potatoes, unpeeled, washed and cut into quarters
• 1 x cup milk
• 1 x stick butter
• 2 x heaping spoonfuls prepared horseradish
• Salt and pepper

Directions:

Horseradish Smashed Potatoes

1. Steam potatoes in a stovetop steamer or a pot with a tight fitting lid and an inch or so of water.
2. Cook for 15-20 minutes until tender when pierced with a knife.
3. Meanwhile heat the milk, butter and horseradish in a small pot.
4. Place potatoes in a bowl and pour in hot milk mixture.
5. Smash well and season with salt and pepper.

Pavlova with Orange Marmalade and Orange Whipped Cream

Yield: 6

Ease of Preparation: Easy.

Ingredients:

Pavlova

• 6 x egg whites
• 1 1/2 cups sugar
• 1 tbsp white vinegar
• 1 tbsp cornstarch

Topping

• 1/2 cup heavy whipping cream
• 2 tbsp Grand Marnier orange liqueur
• 1/4 cup orange marmalade

Directions:

Pavlova

1. Preheat oven to 275°F. Fit a piece of parchment paper onto a baking sheet.
2. Beat the egg whites in a stand mixer until they reach soft peaks.
3. Gradually add the sugar, a half a cup at a time and continue to whip until the whites form stiff peaks.
4. Fold in vinegar and cornstarch.
5. Spoon mixture onto the baking sheet, forming a large round evenly shaped mound. Think of an extra large hockey puck.
6. Bake for 1 hour, until the Pavlova is crispy on the outside and has a soft, marshmallow center.

Topping

1. Evenly spread the marmalade onto the top.
2. Whip the cream with the Grand Marnier and spread it on the marmalade. Enjoy!

Roast Tomatoes with Baby Spinach

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Roast Tomatoes with Baby Spinach

• 8 x roma tomatoes
• 2 x onions, peeled and chopped
• 6 x garlic cloves, sliced
• 1/4 cup extra virgin olive oil
• Salt and pepper
• 1 lb. baby spinach

Directions:

Roast Tomatoes with Baby Spinach

1. Preheat oven to 375° F.
2. Toss the tomatoes, onions, garlic and oil together in a roasting pan and season with salt and pepper.
3. Toss well and roast until caramelized, about 45 minutes.
4. Place spinach into a salad bowl and pour in hot tomatoes, along with any juices.
5. Toss well to wilt spinach and serve immediately.

---

Rum Raisin Pork

Molten chocolate cakes with coffee whipped cream headline this dinner of allspice-rubbed pork tenderloin with rum raisin sauce, pear salad with garlic oat crunch & blue cheese dressing, and sautéed spinach with nutmeg.

• Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce
• Chocolate Molten Cakes with Coffee Cream
• Pear Salad with Garlic Oat Crunch and Blue Cheese Dressing
• Sautéed Spinach with Nutmeg

Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce

Yield: 4

Ease of Preparation: Easy
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 feel free to stir your own ideas into this dish. 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:

Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce

• 2 x pork tenderloins, silver skin removed and thin end removed and reserved for sauce
• 1 tbsp ground allspice
• Salt and pepper
• Oil
• 1/2 cup water
• 1/2 cup dark rum
• 1/2 cup heavy whipping cream
• 1/2 cup raisins

Directions:

Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce

1. Cut each tenderloin in half yielding four total pieces.
2. Sprinkle with allspice, salt and pepper, rubbing all over the pork.
3. Heat oil in a large skillet over medium high heat and sear pork on all sides, letting it cook for a total of 15 to 20 minutes for medium to medium well.
4. Remove from the pan and let rest on a rack, covered with foil until ready to serve.
5. Remove excess oil from skillet and then place back over heat.
6. Add pork scraps and sear.
7. Add water and deglaze the pan, scraping up any brown bits.
8. Simmer until the water has reduced and dissolved the brown bits into a quick flavourful broth.
9. Remove large pork scraps and pour in rum, cream and raisins.
10. Reduce again until the sauce has thickened.
11. Slice pork in half, on an angle and serve with the sauce.

Chocolate Molten Cakes with Coffee Cream

Yield: 6

Ease of Preparation: Easy
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 feel free to stir your own ideas into this dish. 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:

The Cakes

• 8 ounces bittersweet or dark chocolate
• 2 sticks butter (1 cup)
• 4 x eggs
• 4 tbsp brown or white sugar
• 1 tbsp pure vanilla extract
• 1 tbsp cocoa powder
• Pinch salt
• 6 x ramekins or a muffin pan
• 1 tbsp butter
• 2 tbsp sugar

The Coffee Whipped Cream

• 1 tbsp sugar
• 1 cup 35% whipping cream
• 1 tbsp instant coffee

Directions:

The Cakes

1. Preheat oven to 400°F.
2. Fill a medium-sized pot one third full with water and bring to a simmer.
3. Fit a medium-sized bowl over the simmering water, add the chocolate and butter and let melt.
4. Meanwhile beat the eggs with brown sugar, vanilla, cocoa and salt.
5. Pour in melted chocolate and mix well.
6. Rub each ramekin or the inside of each muffin mold with a thin film of butter.
7. Lightly sprinkle each with sugar and shake to coat the inside.
8. Pour in the cake batter and place on a baking sheet.
9. Bake for 10 to 12 minutes, until the outside of the cakes are baked through but the centers are still a bit runny.
10. Let cool for a few minutes, the cakes will shrink a bit and pull away from the mold.
11. If necessary, run a paring knife around the edges of the cakes to loosen them.
12. Invert onto a plate or all at once onto another baking pan.
13. Garnish with a spoonful of coffee whipped cream.

The Coffee Whipped Cream

1. Whip together the sugar, whipping cream, and instant coffee, until stiff.

Pear Salad with Garlic Oat Crunch and Blue Cheese Dressing

Yield: 4

Ease of Preparation: Easy. 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 feel free to stir your own ideas into this dish. 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:

The Garlic Oat Crunch

• 5 cloves garlic, minced
• 1 cups rolled oats
• 3 Tbsps honey
• 1/4 cup olive oil
• 
  

The Blue Cheese Dressing

• 4 ounces blue cheese
• 4 ounces olive oil
• 2 ounces white wine vinegar
• 2 ounces honey
• Salt and pepper

The Salad

• A few handfuls of mixed baby greens, washed
• A few handfuls of baby arugula, washed
• 1 x small bunch watercress, washed and ends trimmed
• 2 x pears, cored and sliced thinly

Directions:

The Garlic Oat Crunch

1. Preheat oven to 325°F.
2. Combine ingredients in a bowl and toss well.
3. Spread out on a baking sheet and bake until golden and crispy, about 10-12 minutes.
4. Let cool.

The Blue Cheese Dressing

1. Place dressing ingredients in a small bowl and puree with an immersion blender or puree in a blender until smooth.
2. Adjust seasoning.

The Salad

1. Place salad ingredients into a large salad bowl and sprinkle with garlic oat crunch.
2. Drizzle with blue cheese dressing and toss well before serving.

Sautéed Spinach with Nutmeg

Yield: 4

Ease of Preparation: Easy
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 feel free to stir your own ideas into this dish. 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:

Sautéed Spinach with Nutmeg

• 2 Tbsps butter
• 1 x onion, minced
• 1 lb. baby spinach
• 1 tsp ground nutmeg
• Salt and pepper

Directions:

Sautéed Spinach with Nutmeg

1. Melt butter in a large sauté pan and then add onions.
2. Sauté until they are softened, then add spinach.
3. Stir until it wilts and then stir in nutmeg and season with salt and pepper.

---

Asian Chicken Salad

Michael shows how to take leftovers and make them into something new with Asian chicken salad wrapped in rice paper, potato pancakes with smoked salmon & herb sour cream dressing, baked tomatoes "Provencal", and flambeed bananas served with ice cream.

• Asian Chicken Salad Wrapped in Rice Paper
• Baked Tomatoes ‘Provencal’
• Flaming Bananas
• Potato Pancake with Smoked Salmon and Herbed Sour Cream Dressing

Asian Chicken Salad Wrapped in Rice Paper

Yield: 4

Ease of Preparation: Easy.
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 feel free to stir your own ideas into this dish. 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:

The Dressing

• Juice of 2 limes
• 2 tbsp soy sauce
• Dash hot sauce
• Dash sesame oil
• 2 tbsp honey
• 1/4 cup peanut butter
• 
  

The Salad

• 1 x small bundle of rice vermicelli noodles
• 2 x cooked chicken breasts, shredded
• 1 cup snow peas, thinly sliced
• 1 x carrot, peeled and shredded
• 1 bunch cilantro, leaves picked
• 4 x large rice paper wrappers, soaked until soft

Directions:

The Dressing

1. Whisk the dressing ingredients together until they form a smooth dressing.

The Salad

1. Cover the noodles with boiling water.
2. Soak until noodles are softened. Drain noodles well.
3. Place shredded chicken into a large bowl, add noodles, peas, carrot and cilantro leaves.
4. Add dressing and toss well.
5. Place a softened rice paper wrapper onto a kitchen towel and blot dry.
6. Carefully transfer it to a flat work surface and place a large spoonful of the chicken salad at the edge closest to you.
7. Fold edge over the filling, and then fold in the two ends.
8. Continue to roll up, securing loose edges so that it is sealed. Repeat for other three rolls.

Baked Tomatoes ‘Provencal’

Yield: 4

Ease of Preparation: Easy.
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 feel free to stir your own ideas into this dish. 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:

Baked Tomatoes 'Provencal'

• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 4 x cloves garlic, minced
• 3 tbsp chopped parsley
• 4 Tbsps olive oil
• 1 tsp dried oregano
• Sea salt
• 4 x ripe tomatoes

Directions:

Baked Tomatoes 'Provencal'

1. Preheat oven to 350 degrees F.
2. Place breadcrumbs, cheese, garlic, parsley, olive oil, oregano and sea salt into a bowl and mix well.
3. Cut a cone shape out of the top of each tomato and then scoop out most of the seeds carefully.
4. Stuff with breadcrumb mixture and place in an 8" x 8" baking pan.
5. Bake until stuffing is golden brown and tomatoes are softened, about 20-25 minutes.

Flaming Bananas

Yield: 2

Ease of Preparation: Easy.
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 feel free to stir your own ideas into this dish. 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:

Flaming Bananas

• 2 tbsp butter
• 2 x bananas, peeled and sliced into 6 pieces each
• 2 tbsp sugar
• 1/4 cup dark rum
• Vanilla ice cream

Directions:

Flaming Bananas

1. Heat a large skillet over medium-high heat.
2. Add butter and when it begins to foam, add bananas and sugar.
3. Sauté and let bananas caramelize.
4. When they are golden and while the pan is hot ignite them.
5. Tilt the pan away from you, pour in rum and hold a match over the simmering mixture. Be careful!
6. When the alcohol has burned off, the flame will die down.
7. Serve over vanilla ice cream.

Potato Pancake with Smoked Salmon and Herbed Sour Cream Dressing

Yield: 4

Ease of Preparation: Easy.
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 feel free to stir your own ideas into this dish. 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:

The Pancake

• 3 x baked potatoes
• Half of an onion, grated on box grater
• Salt and pepper
• 2 tbsp butter
• 2 tbsp canola oil
• 
  

The Dressing

• 1/4 cup sour cream
• 2 Tbsps capers, lightly chopped
• 2 Tbsps chopped dill

Garnish

• 12 slices smoked salmon
• Handful of baby greens

Directions:

The Pancake

1. Grate potatoes into a large bowl.
2. Add onions and season with salt and pepper.
3. Heat a large skillet over medium to low heat and add butter and oil.
4. Add potato mixture and pat down into the pan so the bottom of the pan is completely covered and the cake is about 1 inch thick.
5. As the cake cooks, pat it down along the edges to compact it.
6. Cook for about twenty minutes, until it has formed a thick, golden crust.
7. Flip pancake by inverting it onto a large plate and then sliding it uncooked-side down back into the hot pan.
8. Cook the other side until golden and firm.
9. Slide pancake onto a serving plate and garnish with slices of smoked salmon and sour cream dressing.
10. Place the greens on top and serve.

The Dressing

1. Mix ingredients in a small bowl.

---