Balsamic Fennel Seed Vinaigrette
Yield: 4A 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:
Balsamic Fennel Seed Vinaigrette
- 1 cup of extra virgin olive oil
- 1/2 cup of balsamic vinegar
- 1/2 cup of honey
- A few heaping spoonfuls of fennel seeds
- A heaping spoonful of Dijon mustard
Directions:
Balsamic Fennel Seed Vinaigrette
- Briefly pulse the fennel seeds in a coffee grinder, spice grinder or food processor. Don’t turn them into a powder; leave them a bit rustic. If you’re using a food processor add the remaining ingredients and process until smooth. Alternatively whisk the fennel seeds together with the remaining ingredients in a bowl until smooth.
Oven-Dried Tomatoes 3
Yield: 24A 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:
Oven-Dried Tomatoes
- 12 x or so plum tomatoes
- Olive oil for drizzling
- Salt and pepper
Directions:
Oven-Dried Tomatoes
- Preheat your oven to 300° F. Slice the tomatoes in half lengthwise and arrange skin side down in tight rows on a lightly oiled baking sheet. Drizzle a touch of oil on each and lightly season with salt and pepper. Place in the oven and begin drying. After a few hours turn the oven down to 250°F and continue drying. Because ovens – and tomatoes – vary it may take six to eight hours in total or even overnight. You’ll know they’re done when they shrink noticeably, lose their fleshiness and taste amazing.
Pan Fried Trout with Barley Asparagus Risotto
Yield: 4A 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!
The time honored tradition of frying freshly caught trout in bacon fat over a campfire is alive and well in my kitchen. In particular, I like the fish with the earthy flavours of barley. This risotto-style cooking method of the grain coaxes out a rich and creamy texture that perfectly complements the fish.
Ingredients:
Risotto
- 2 tbsp of olive oil
- 2 x onions, sliced
- 4 x garlic cloves, minced
- 1 cup of barley
- 4 cups of chicken stock, simmering hot
- 2 x bay leafs
- 8 spears of asparagus, sliced into half inch pieces
Trout
- 4 slices of bacon, chopped
- 2 tbsp of flour
- salt and pepper
- 2 x whole trout, 1 pound each, cleaned and gutted
Directions:
Risotto
- Preheat a thick-bottomed medium-sized saucepot over a medium-high heat. Add the olive oil and onions and cook until they soften and begin to caramelize. Add the garlic and cook a few minutes longer. Because the garlic will burn quickly – long before the onions – it is always best to add it last. Add the barley and stir, coating it with the oil. Stir for 3 or 4 minutes. This will actually toast it a bit and add quite a rich flavour to the dish!
- Add the bay leaf then slowly begin to add the hot stock while continuously stirring. As the stock is absorbed, add more, one ladle at a time – stirring continuously – until the barley is tender, about 30 minutes. This slow addition and constant stirring will coax the starches out of the barley and into the surrounding sauce-like liquid. If you run out of stock and the barley is still a bit crunchy you may use more stock or hot water.
- Taste, then season with salt and pepper. Add asparagus and stir well. Place a lid on the risotto and turn off the heat. Let rest until you are ready to serve. This will hold in the heat and allow the asparagus to cook through.
Trout
- Fry the bacon in a large frying pan over medium-high heat until crisp and golden brown. This will render the fat from the bacon, which will then become the cooking fat for the trout. Remove the crisp bacon and reserve for another use.
- Sprinkle the trout thoroughly with the flour, salt and pepper. Fry the trout in the bacon fat over medium-high heat for 8 minutes or so on each side. You may of course choose to fry the trout in vegetable oil, which is healthier but not quite as tasty!
Tuna Fish Sandwich
Yield: 2A 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:
Tuna Fish Sandwich
- 1 can of water-packed tuna
- 1 tsp lemon juice
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tbsp minced red onion
- 1 tbsp minced celery
- 1 tbsp chopped parsley
- Salt and pepper
- 4 slices of whole wheat bread
- handful of potato chips
Directions:
Tuna Fish Sandwich
- Flake the tuna with a fork then mix it with the lemon juice, olive oil, mustard, onion, celery, and parsley. Have a taste then add enough salt and pepper to season to your liking.
- Spread a thick layer of the tuna salad on two slices of bread. Top with a layer of crisp potato chips. Slap on the remaining bread. Press down a bit to even out the chips then have a huge bite. Remember to share the other one!
---
