Simple Turkey Dinner

Spice Roast Turkey Breast

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 really enjoy the flavour of roast turkey but I don’t always have the time to deal with the entire bird so I often buy just a plain turkey breast. It’s so easy to work with that I can prepare it with out any time-consuming special occasion fuss. To add a flavour boost I often throw together this simple spice rub and roast away.

Ingredients:

Spice Roast Turkey Breast

• 1 tbsp of ground sage
• 1 tbsp of ground nutmeg
• 1/2 cup of brown sugar
• 2 tsp of salt
• 1 1/2 lb. turkey breast, boned
• 3 x whole carrots, peeled

Directions:

Spice Roast Turkey Breast

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the spices, brown sugar and salt into a resealable plastic freezer bag. Shake until mixed well. Add the turkey breast and shake again, rubbing in the spice mixture until well coated. Let rest for a few hours or overnight if you have the time. You may also begin roasting it immediately.
3. Place the carrots into a 9-inch by 13-inch roasting pan overlapping to form a triangular rack. Set the turkey breast on the carrot rack. This will help the breast roast quickly and evenly by allowing the hot air in the oven to easily flow around the meat. Roast for 45 minutes or so, until the meat reaches an internal temperature of exactly 165 degrees F. By using an accurate meat thermometer you’ll guarantee that the meat won’t dry out from overcooking. Rest for fifteen minutes before slicing. This allows the juices to be reabsorbed into the meat. The heat of the oven will have driven them to the center of the breast under high pressure; if you cut into the meat then they will flow out and be lost.

Brown Rice and Lentils

Ease of Preparation: Easy
4 Servings

Rice is a grain, lentils a legume. Combine the two and you have a perfect source of vegetarian protein. Of course, you don’t have to be a vegetarian to enjoy the wholesome, tasty richness of this healthy duo.

Brown Rice and Lentils

One-half cup of brown rice
One-half cup of green lentils
Two cups of water
A sprinkle or two of salt and pepper

Pour the brown rice into a small pot with the water and a pinch of salt. Slowly simmer over a medium-low heat for fifteen minutes.

Add the lentils and continue cooking until both the rice and lentils are tender and fluffy, another thirty minutes.

Fruit Crisp

Ease of Preparation: Easy
4-6 Servings with leftovers

Just about any fruit can be cut, tossed with a bit of sugar, and baked with a crisp topping. There are as many ways to make that happen as there are cooks. Here’s mine. It’s perfect for experimenting and works year round with whatever type of local fruit is in season.

Fruit Crisp

For the fruit, pick one of the following or use your favourite:
Six peaches, pears or large apples
Eight small apples
Twelve plums or nectarines
Six or eight cups of blueberries, strawberries or raspberries

A few spoonfuls of brown sugar
A few spoonfuls of cornstarch

For the crisp topping:
A cup or so of oatmeal
A cup or so of brown sugar
Two sticks of frozen butter (eight ounces)

Preheat your oven to 350 degrees F. Toss the fruit with the brown sugar and the cornstarch. Load the works into a casserole dish.

Grate the frozen butter into the brown sugar and oatmeal; mix with your hands until the mixture comes together into a crumbly mass. Crumble over the fruit evenly covering it. Place the dish on a pan to catch any drips then bake until golden brown and bubbly, about 45 minutes to an hour.



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Easy Jerk Chicken

Jerk Chicken with Brown Rice

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!

This is my version of one of the tastiest ways ever invented to flavour grilled chicken; a jerk marinade. The marinade is essentially highly seasoned pureed raw onion, and, of course, the longer the chicken sits in it, the better it will taste. Try overnight! You don’t have to use a chipotle pepper but I prefer its smoky flavour and medium heat to traditional fiery hot habenero peppers.

Ingredients:

Chicken

• 2 tbsp of ground allspice
• 1 x dried chipotle pepper
• 2 bunch of green onions, roughly chopped
• 4 x limes, juiced and zested
• 1/4 cup of molasses or honey
• 1/2 cup of olive oil or vegetable oil
• Salt
• 1 lb. chicken, cut into 4 pieces (2 breasts and 2 legs)

Rice

• 1/2 sticks of butter
• 1 cup of brown rice
• 2 cups of chicken stock or water
• salt and pepper

Directions:

Chicken

1. Place allspice, chipotle pepper, green onions, limejuice and zest, molasses, olive oil and salt into a blender and puree until a smooth paste forms. Scrape it into a large bowl, add the chicken pieces and toss until thoroughly coated. Wrap with plastic wrap or place in freezer bags and marinate in the fridge for at least 2 hours.
2. While the chicken marinades, and when it’s almost time to eat, make the rice. Begin by melting the butter in a medium saucepot over a medium-high heat. Continue simmering the butter until it begins to foam. Swirl gently until you see golden brown particles on the bottom. Immediately add the rice grains and stir well. This will toast them adding a layer of nutty flavour and will also prevent the butter from heating up too much and burning. Turn the heat down to low. Add the stock, season and simmer for 30 to 40 minutes until tender.
3. Preheat a grill, barbecue or oven. When grill is hot, place chicken pieces on it, skin side down. Turn chicken after 10 minutes and continue cooking the other side for another 10 minutes or so, until done. If the grill flames up, or chicken chars, splash with water until the flare-up subsides.

Fennel Salad

Ease of Preparation: Easy
2-4 Servings

Fennel is one of my favourite vegetables and this dish really shows off its crisp sweetness and subtle licorice flavours. Try it. Its simplicity will blow you away! It’ll soon become one of your favourites.

Fennel Salad

A fennel bulb
The juice and zest from half a lemon
A spoonful of honey
A few splashes of olive oil
A sprinkle or two of salt and pepper

Remove the stalks from the top of the fennel bulb. Cut the head in half through the core. Carefully trim out the woody core then slice the remaining bulb as thinly as possible. Alternatively, shred it through the large holes of a box grater.

Whisk the lemon, honey, olive oil and seasoning together in a nice salad bowl. Toss with the fennel then grab some forks!



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Simply Seared Tuna

Tuna with Pinot Noir Leeks and Ginger Mint Salsa

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!

Fresh tuna are the most luxurious fish in the sea. The steaks are so fatty and rich that to preserve their flavour they should never be cooked beyond ‘medium rare’ doneness. Braised leeks have a wonderfully creamy texture that complements the fish perfectly.

Ingredients:

Leeks

• 2 tbsp of butter
• 2 tbsp of olive oil
• 4 x leeks, white bottoms only, roots still attached, halved lengthwise
• 1 cup of Pinot Noir or other red wine
• 2 cups of chicken broth
• Salt and pepper

Salsa

• 2 x very ripe tomatoes, chopped
• 1 tbsp of fresh ginger, grated
• 1/2 cup of fresh mint, chopped
• 2 tbsp of olive oil
• 1 x preserved lemon, minced or the juice and zest of one lemon
• Salt and pepper

Tuna

• 1 tbsp of red peppercorns
• 1 tbsp of green peppercorns
• 1 tbsp of black peppercorns
• Kosher salt
• 2 x 6 oz tuna steaks, 1 inch thick
• 3 tbsp of corn oil

Directions:

Leeks

1. Preheat a large sauté pan over medium-high heat. Add the oil and butter and when it foams, add the leeks, flat side down. Pan roast for a few minutes until the face browns and softens. Add the red wine and chicken broth and season with salt and pepper. Cover with a lid, reduce heat and braise at a slow simmer for 30 minutes, until leeks are very soft and braising liquid has reduced and thickened to a sauce-like consistency.
2. While the leeks braise combine all the salsa ingredients. Have a taste but resist the urge to eat it all before the tuna steaks are done!
3. Crack the peppercorns in an electric spice grinder or using a mortar and pestle. Don’t grind to a powder. Mix on a plate with the salt then press each tuna steak into the mixture, coating both sides well. Preheat a large non-stick pan over medium-high heat, add corn oil and sear tuna steaks for no more than 3 minutes per side. Cook just long enough to form a crust but not long enough to allow the heat to penetrate and cook the center of the fish. Tuna should be rare in the center. Cut into thick slices with a very sharp knife.
4. Place 2 leek halves in each bowl, fan tuna on top of them and spoon the leek broth over the top. Top with a heaping spoonful of the salsa.

Asian Spinach Salad with Miso Ginger Vinaigrette

Ease of Preparation: Easy
4 Servings (Vinaigrette 2 Cups)

This is one of my favourite salads! It’s loaded with bursts of Asian flavour that give it a ton of fusion character. It tastes exotic but its flavours are still very comfortable.

Asian Spinach Salad with Miso Ginger Vinaigrette

For the Salad:

A six-ounce bag of baby spinach leaves
A handful of mint leaves
A few sheets of thinly sliced nori seaweed
A few pieces of thinly sliced candied ginger

For the Vinaigrette:

One-half cup of rice wine vinegar
A cup of any vegetable oil
A few heaping spoonfuls of honey
A heaping spoonful or two of miso paste
A small knob of grated ginger
A few dashes of toasted sesame oil
A few dashes of soy sauce


For the Salad:

Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!



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Pan-Roasted Salmon Supper

Cornmeal Crusted Salmon with Basil Mussel Broth

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!

Mussels are widely available and yield a wonderfully rich broth when steamed; they travel with their own sauce! The broth can be flavoured with just about anything – basil in this case – and makes a perfect accompaniment for any other fish. Cornmeal makes an easy crisp crust for salmon that won’t fall off.

Ingredients:

Cornmeal Crusted Salmon with Basil Mussel Broth

• 2 lb. of mussels, de-bearded
• 1 cup of Riesling or other white wine
• 1/2 cup of whipping cream
• 1/4 cup of prepared basil pesto
• 1 cup of fine cornmeal
• 1 tbsp of paprika
• salt and pepper
• 4 x 6 oz salmon filets, skin off
• 3 tbsp of corn oil

Directions:

Cornmeal Crusted Salmon with Basil Mussel Broth

1. Put mussels in a large pot over medium-high heat with the wine and cream. Cover with a tight fitting lid to capture the steam and cook until they open, about 5 to 7 minutes. Let cool then shell the mussels and reserve the meat. Toss the shells. Strain broth into a clean saucepan, add pesto and reheat just before serving.
2. Place cornmeal, paprika, salt and pepper into a re-sealable plastic bag and shake, coating each piece of salmon well. Try not to use a coarse cornmeal; it won’t adhere as well to the natural moisture of the fish. The bag cuts down on clean up! Preheat a large sauté pan over medium-high heat then add the corn oil. It should completely cover the bottom of the pan in a thin layer, more than a film. Too little and the fish won’t sear. Don’t worry it won’t absorb the oil, better too much than too little! Add the crusted salmon filets and pan-roast for 5 to 6 minutes per side. Place the reserved mussels back into broth and heat through. Position a piece of salmon in middle of a warm bowl. Ladle some of the broth and mussels over it.

Basil Pesto

Ease of Preparation: Easy
About 1 Cup

This is the classic Pesto Genovese featuring basil, pine nuts and Parmesan. It’s a perfect accompaniment for white meats, fish or pasta. Because the word ‘pesto’ simply means ‘paste’ you can use many different ingredient combinations to make this tasty condiment.

Basil Pesto

A few large handfuls of fresh basil
One-half cup or so of grated Parmesan or Romano cheese
A few handfuls of pine nuts
A generous splash or two of extra virgin olive oil
A sprinkle or two of salt and pepper

Toss everything into a food processor and puree until smooth.

Smoked Salmon Sandwich

Ease of Preparation: Easy
2 Sandwiches

If tuna is the chicken of the sea, then smoked salmon is the ham. It makes a perfect sandwich. It’s a little bit fancy so it’s great for company or a special treat any day of the week.

Smoked Salmon Sandwich

Six slices of toasted rye bread
A few heaping spoonfuls of cream cheese
A spoonful of mustard
A handful of fresh dill
A squeeze or two of lemon juice
A handful of capers
A thinly sliced red onion
A few crisp lettuce leaves
Four ounces of sliced smoked salmon

Toss the cream cheese, mustard, dill, lemon and capers into a food processor and process them for a few seconds until they’re smooth. If you don’t have a food processor soften the cream cheese for a few seconds in the microwave then mix it with everything in a small bowl.

Spread the cream cheese mixture on two pieces of toasted rye. Top each with a thick layer of smoked salmon, lettuce and red onions. Place one pile on top of the other then top the works with yet another slice of rye. Repeat with the remaining ingredients for the second sandwich. Cut in half - corner-to-corner - and pass around. Enjoy!



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Lobster Three Ways

Lobster Macaroni and Cheese

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!

There are few things as good as a warm bowl of homemade macaroni and cheese especially when it doesn’t come out of a box! I don’t normally put lobster in mine – and this version is great without my favourite crustacean – but it’s a great way to make the ordinary extraordinary!

Ingredients:

Lobster Macaroni and Cheese

• 1 box of penne pasta
• 1 sticks of butter
• 2 x garlic cloves, chopped
• 1/2 cup of flour
• 1/2 cup of white wine
• 1 can of evaporated milk
• 4 cups of milk
• 1 tbsp of paprika
• 2 tbsp of Dijon mustard
• 1/4 tsp of cayenne pepper
• 8 oz of cheddar cheese, grated
• 8 oz of Monterrey jack cheese, grated
• Salt and pepper
• 2 x 1 lb. lobsters, cooked and shelled
• 2 cups of breadcrumbs

Directions:

Lobster Macaroni and Cheese

1. Preheat oven to 350 degrees F (175 degrees C). Drop the pasta into boiling, salted water and cook until almost tender, about 12 minutes. Make sure the water tastes like a day at the beach, as the pasta will absorb it and become properly seasoned. The pasta should not be fully cooked; it should have just a touch of firmness when tasted. Drain well.
2. Melt the butter in a saucepan over medium heat, add garlic and cook for several minutes until it softens. Add the flour and stir with a wooden spoon until a smooth paste forms. Continue cooking for a few more minutes, in effect toasting the mixture and adding flavour to it. Slowly stir in the wine and continue mixing until smooth and then add both milks, mixing well again. Continue whisking until the mixture coats the back of a spoon. Add paprika, Dijon, cayenne, salt, pepper and cheeses and stir until melted.
3. Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine and season with salt and pepper. Pour into a 9-inch by 13-inch ovenproof casserole or similar dish. Sprinkle with breadcrumbs and bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes.

Cocktail Sauce

Ease of Preparation: Easy
1 Jar

This brightly flavoured condiment traditionally highlights the delicate flavours of fish with the energetic punch of sharp horseradish and bright lemon. Try it. You’ll want to make it yourself every time!

Cocktail Sauce

A 28-ounce can of whole ripe tomatoes
Several large heaping spoonfuls of horseradish
A small can of tomato paste
The juice and zest of two lemons
A spoonful or two of Worcestershire sauce
As much Tabasco as you like
A sprinkle or two of salt

Blend everything in the food processor or blender. Not too smooth though, leave it slightly chunky.

Salt & Pepper Watermelon

Ease of Preparation: Easy
4 Servings

The first time I tossed a perfectly good watermelon with olive oil my partner Rachel thought I was nuts - until she tried it. The combination may sound a bit odd but once you taste it you’ll be hooked too.

Salt & Pepper Watermelon

Half a watermelon, cut into large cubes
A generous splash or two of your best olive oil
A sprinkle or two of salt and pepper

Toss the watermelon with the olive oil and lots of salt and pepper. I dare you to eat just one chunk!



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Great Grilled Burgers

Beefy Burgers with Smashed Potatoes

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!

Over the years I’ve tried experimenting with many additions to the classic burger, and I’ve discovered that most just don’t work. One thing that does work is shredded meat from a tender beef stew. It adds a rich layer of beefy flavour and texture that I love! Just the thing to serve with my all-time favourite spud, smashed potatoes!

Ingredients:

Burgers

• 2 lb. of ground beef
• 1 x onion, minced
• 1 cup of shredded beef from leftover beef stew or canned beef stew, optional
• 2 tbsp of dried oregano
• Salt and pepper
• 6 oz of blue cheese, crumbled
• 6 x large buns, sliced in half

Potatoes

• 6 x baking potatoes
• 6 tbsp of extra virgin olive oil
• 2 tbsp of whole fennel seeds
• Salt and pepper

Directions:

Burgers

1. Preheat barbecue grill on high for 15 minutes. A clean hot grill will lessen the chances that the burgers will stick. Meanwhile place the beef, onion, stew meat and oregano in a large bowl then season with salt and pepper. Mix well then form into 6 large patties.
2. Grill for 8 minutes per side, until well done. Sprinkle cheese onto patties during last 2 minutes of cooking to melt. Toast the buns on the grill until golden brown. Top with lettuce and tomato and dig in.

Potatoes

1. Preheat oven to 375 degrees F (190 degrees C). Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.
2. Turn oven up to 450 degrees F (230 degrees C). Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. Bake until golden and crisp about 15 to 20 minutes more.

Caesar Salad with Lemon Parmesan Dressing

Ease of Preparation: Easy
4-6 Servings (dressing 2 cups)

This classic salad has come a long way since its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country - at home and in restaurants. Since there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. Here’s my version.

Caesar Salad with Lemon Parmesan Dressing

For the Salad:

A half loaf of Italian bread
A few generous splashes of olive oil
Two heads of romaine lettuce
A thinly sliced red onion
Lemon Parmesan Dressing
A sprinkle or two of salt and pepper

For the Dressing:

A cup of extra virgin olive oil
The juice and zest of two lemons
A few dashes of Worcestershire sauce
A heaping spoonful of Dijon mustard
One-half cup or so of grated Parmesan cheese
A few cloves of chopped garlic
A sprinkle or two of salt and pepper
For the Salad:

Preheat your oven to 350 degrees F. Cut the bread into cubes and toss with enough olive oil to lightly coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.

Tear the lettuce into bite-sized pieces and toss with the onion and a half-cup or so of the dressing. Sprinkle the croutons on top and season.

For the Dressing:

Mix everything together until smooth dressing forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

Ketchup

Ease of Preparation: Easy
4 Cups

If you like flavour as much as I do you’ll love this traditionally made ketchup. It’s packed with so much aromatic goodness that you’ll forget you ever bought it. It’s the best way to jazz up a burger and fries!

Ketchup

A 28-ounce can of chopped tomatoes
A small can of tomato paste
A large chopped onion
A cup of red wine vinegar
One-half cup of sugar
One-half cup of olive oil
Two heaping spoonfuls of nutmeg
Two pinches of ground allspice
Two or three bay leaves
A sprinkle or two of salt and pepper

Toss all the ingredients into a large saucepot. Place over medium heat and bring to a simmer. Continue cooking, stirring occasionally, until the mixture reduces by half, about thirty minutes.

If you have an immersion blender you may puree the mixture in the pot until it’s smooth. If you don’t, use a regular blender but first cool the ketchup to room temperature before pureeing it. An agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess!



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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.



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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.



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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!



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Simple Chicken Stew

Chicken and Mushroom Stew

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!

The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish.

Ingredients:

Chicken and Mushroom Stew

• 3 tbsp of olive oil
• 8 x chicken thighs
• 1 lb. of cremini or button mushrooms, cut into quarters
• 2 x Portobello mushrooms, sliced
• 2 x onions, sliced
• 1 cup of chicken stock
• 1 cup of wine, red or white, your choice
• salt and pepper

Directions:

Chicken and Mushroom Stew

1. Preheat a large skillet over a medium-high heat then add the oil and a single layer of the chicken thighs. Because you will be adding liquid and lowering the temperature of the chicken, this is the only opportunity you will have to add the rich flavours of caramelized chicken - so be patient. Brown evenly on both sides. When they are done remove and rest on a side plate. Pour off most of the accumulated fat.
2. Add the onions and mushrooms to the pan. Sauté first until they begin to release their juices then as they start to become golden brown. Place the chicken thighs back into the pan; then add the stock, wine, salt and pepper. Bring to a slow simmer; a boil will toughen the meat. Cover the pan with a tight fitting lid so that no moisture escapes and simmer slowly until the meat is very tender and falling off of the bone, about 45 minutes.

Brownies

Ease of Preparation: Easy
12 Large Brownies

Nothing with chocolate in it lasts long in my house especially these quick-and-easy, nothing-fancy brownies. They’re loaded with rich chocolate flavour and will easily satisfy the most discerning young palate.

Brownies

Twelve ounces of bittersweet dark chocolate
Two sticks of butter (eight ounces)
One-half cup of flour
A pinch of salt
One spoonful of baking powder
Four eggs
A cup of sugar
A big splash of vanilla
A cup of chopped walnuts

Preheat the oven to 350 degrees F. Toss the chocolate and butter into a small bowl set over a small pot of simmering water. This will insulate the delicate chocolate from direct heat and keep it from scorching. As they begin to melt stir until smooth then remove from the heat.

In a large bowl whisk the flour, salt and baking powder together until they’re combined evenly. In a separate bowl, whisk the eggs, sugar and vanilla together then stir into the chocolate. Stir in the dry ingredients and walnuts.

Lightly oil the bottom and sides of an 8” by 12” baking pan. Sprinkle a bit of flour into the pan and shake until all the surfaces are evenly covered. Tap the pan upside-down on the counter to dislodge any extra. Pour in the batter and bake until set, about 40 minutes.



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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!



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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.

Three Meat Pasta

My Favourite Meat Sauce for Pasta

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!

If you’re a home cook you need a good meat sauce recipe up your sleeve. This is one of mine. Its secret is that I don’t brown the meat. That way it doesn’t toughen and need hours of braising to tenderize again. I also use a food processor to save a lot of knife work. Quick, easy and tasty!

Ingredients:

My Favourite Meat Sauce for Pasta

• 3 tbsp of olive oil
• 3 x onions, cut into large chunks
• 2 x carrots, cut into large chunks
• 3 x garlic cloves
• 2 cups of button mushrooms
• 3 stalks of celery, cut into large chunks
• 2 tbsp of olive oil
• 6 oz of pancetta or bacon, sliced thinly
• 8 oz of ground beef
• 8 oz of ground pork
• 8 oz of ground veal
• 1 can of tomato paste
• 2 cups of red wine
• 2 x bay leafs
• 1 x large can of stewed tomatoes
• salt and pepper

Directions:

My Favourite Meat Sauce for Pasta

1. Pulse onions, carrots, garlic cloves, mushrooms, celery and olive oil in a food processor until finely chopped. This may need to be done in several batches.
2. Heat a large sauté pan with the olive oil and add pancetta. Fry until golden, aromatizing the oil with the rich flavour of the Italian bacon. Add the vegetable mixture and sauté until it begins to caramelize. Add ground meats and stir vigorously to break apart. Stir in the tomato paste, red wine, bay leaf and stewed tomatoes and continue to stir and break up any chunks of meat. Simmer for about 30 minutes, until the sauce has thickened and all the flavours have blended. Taste and season with salt and pepper.

Italian Basil Salad with Red Wine Herb Vinaigrette

Ease of Preparation: Easy
4-6 Servings (vinaigrette 1.5 cups)

I really enjoy tossing baby salad greens with tender basil leaves. Together, they flavour the salad with bright bursts of flavour and a jazzy herb twist. The rest of the salad picks up the theme and runs with it!

Italian Basil Salad with Red Wine Herb Vinaigrette

For the Salad:

Half a loaf of Italian bread
A few generous splashes of olive oil
A six-ounce bag of baby romaine lettuce or any other salad green mixture
A big handful of whole fresh basil leaves
A thinly sliced red onion or the pickled red onions
A sprinkle or two of salt and pepper

For the Vinaigrette:

One-half cup of red wine vinegar
A cup of extra virgin olive oil
Two heaping spoonfuls of Dijon mustard
Several heaping spoonfuls of grated Romano cheese
A generous spoonful of dried oregano
A generous spoonful of dried basil
A sprinkle or two of salt and pepper

For the Salad:

Preheat your oven to 350 degrees F. Cut the bread into cubes and toss with enough olive oil to coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.

Tear or chop the lettuce into bite sized pieces. Toss it with the basil leaves, red onion and a generous splash of the vinaigrette. Top with the croutons and season with a sprinkle or two of salt and pepper.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

Roast Garlic Bread

Ease of Preparation: Easy
6-8 Servings with left over butter

If you like garlic bread you’ll love the rich mellow flavour of this version. Because the garlic is roasted first it loses its intense pungency but retains its distinctive taste. It’s just what you need to mop up tomato sauce from a pasta feed!

Roast Garlic Bread

Four heads of garlic
A few drizzles of olive oil
A stick of softened butter (four ounces)
A handful of minced flat leaf parsley
A loaf of Italian bread

Preheat your oven to 350 degrees F. Slice the top half-inch or so off of each head of garlic exposing the cloves within. Use a serrated knife if you have one; it’s easier. Drizzle a bit of olive oil over each head. Bake until golden brown, about thirty minutes. Let the garlic heads rest for a few minutes, until they’re cool enough to handle.

Grasp each head in the palm of your hand and squeeze the soft garlic into a bowl. You’ll probably need to fish out a few stray pieces of peel. Add the butter, parsley and a touch of salt and pepper. Mix thoroughly.

Make a long lengthwise cut into the bread loaf - along one side only - and open it up like a book. Spread half of the butter onto one half of the bread then close the loaf and bake it until it heats through, about ten to fifteen minutes. Save the other half for the next loaf.



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Chef At Large

Airline Catering

Air Canada is launching a new premium meal service for their business class. Michael visits Air Canada’s R&D in Montreal where they explain the concept and execution of the new menu and its dishes; as well as point out the various elements that did not work. Michael then visits CARA Foods in Toronto, the largest airline kitchen in North America, where they prep 50,000 meals a day. Then it’s onto the plane where Michael tries and comments on the presentation and taste of the new meal service.

Fennel Fish Stew

Starting with fresh halibut and haddock, and a little East Coast inspiration, Michael devises a Mediterranean-style fish stew with the addition of fennel and tomato. He finishes it off with a tangy orange and garlic garnish. A French loaf with anchovy butter and a little zest of lemon perfects the meal.

• Mediterranean Fish Stew

Mediterranean Fish Stew

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!

A good fish stew has three basic parts: the flavour base, the broth and the fish. Each is easy to master. This particular version highlights many of the bright flavours of the Mediterranean. Some would call it a bouillabaisse but I don’t because that makes it sound intimidating, fancy and difficult. It also inspires too many conversations about authenticity. Remember its just fish stew!

Ingredients:

Fish Stew

• 1 x fennel bulb, green tops and core removed, white part chopped
• 2 x onions, chopped
• 4 x garlic cloves, sliced
• 3 tbsp of olive oil
• 1 1/2 cups of Riesling or other white wine
• 2 cups of diced ripe tomatoes or canned tomatoes
• 2 tbsp of fennel seeds
• 1/2 tsp of hot pepper flakes
• 2 pinch of saffron threads
• 3 x bay leaves
• 4 cups of fish stock or chicken stock
• Salt and pepper
• Zest of 1 orange
• 12 oz of halibut, cut into large chunks
• 12 oz of haddock, cut into large chunks

Toast

• Half of a baguette loaf, sliced diagonally into 1/2 -inch slices
• 1 can of anchovies
• 1 sticks of butter, soft
• 1/4 cup of parsley, chopped
• The juice and zest of 1 lemon

Directions:

Fish Stew

1. In a large soup pot, sauté the fennel, onions and garlic in the olive oil until they soften and smell wonderful. Pour in the wine and simmer for 15 minutes. Add the tomatoes, fennel seeds, hot pepper flakes, saffron, bay leaves and fish stock then season with salt and pepper simmer for 20 to 30 minutes. This is just long enough for all the flavours to blend together. Add the orange zest and fish to the simmering soup and stir gently. Let simmer for 5 minutes and serve immediately with anchovy toast.

Toast

1. Preheat oven to 325 degrees F (160 degrees C). Put baguette slices onto a baking sheet and toast in the oven for about 15 minutes until they are golden brown. Place anchovies, butter, parsley and lemon juice into the bowl of a food processor and puree until smooth. Using a spatula, scrape butter into a small bowl. Spread the anchovy butter on the toasts and continue to bake for another 10 minutes or so.

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Chef At Large

Food Critic

Jamie Maw is one of North America’s toughest and most respected food critics. But what does a food critic do? Jamie has selected a newly opened Italian restaurant in Vancouver to be the subject of his latest review. We’ll see how he evaluates Bis Moreno and whether they cut the mustard. Michael takes us behind the scenes to witness the pressure and problems Chef Moreno Miotto encounters as Jamie Maw puts Bis Moreno under his culinary microscope.

Aromatic Duck Breast

Pan Roast Duck Breasts with Grain Mustard and Gnocchi

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!

Duck is one of those meats that may seem intimidating at first, but once you get to know it, it is as easy as cooking any other type of poultry. Its flavour is much richer than chicken and it is usually served medium-rare so the meat doesn’t dry out.

Ingredients:

Duck

• 2 x Muscovy duck breasts
• 2 tbsp of dried thyme
• 4 tbsp of grainy mustard
• 1 tbsp of soya sauce

Gnocchi

• 2 cups of frozen gnocchi
• 1/2 cup of frozen peas
• 10 x sage leaves, thinly sliced
• 2 tbsp of butter
• salt and pepper

Directions:

Duck

1. Place all ingredients into a re-sealable plastic bag, seal it and mix well, rubbing mixture all over the duck breasts. Put into refrigerator for 30 minutes.
2. Remove duck breasts from plastic bag and with a sharp knife score the fat at 1-inch wide intervals. Turn the breasts on a 90-degree angle and score again to form a criss-cross pattern. This will help to prevent shrinkage during cooking.
3. Place a skillet over medium-high heat and when very hot begin to sear the duck breasts, skin side down. Cook for 10 minutes and then turn and cook for an additional 3 to 5 minutes. Duck breasts should be medium-rare. Allow to rest for 15 minutes so the juices may be reabsorbed.

Gnocchi

1. Put a large pot of water on to boil.
2. Salt the boiling water and add the gnocchi. When it begins to float it is done, about 3 to 5 minutes. Drain in a colander.
3. Heat a large sauté pan and melt the butter. Add the cooked gnocchi and the peas and sauté for about 3 minutes. Stir in the sage and season with salt and pepper.
4. To serve, slice the duck breasts thinly. Place a large spoonful of gnocchi in a bowl and arrange slices of duck around it.

Goat's Cheese Vinaigrette

Ease of Preparation: Easy
Just over a cup.

If you like the strong flavour of goat’s cheese this vinaigrette’s for you. Its distinctive pungency accents the sweetness of honey and the sharpness of the vinegar.

Goat’s Cheese Vinaigrette

A small log of goat’s cheese, 140 grams or five ounces
One-quarter cup of white wine vinegar
One-half cup of your best olive oil
An overflowing spoonful of honey
A pinch of salt
A sprinkle or two of salt and pepper

Mix everything together until a smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!



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Classic Chicken Dinner

Brined Roast Chicken

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!

Brining is one of the oldest kitchen techniques in the world; it’s a very common way to preserve food with salt. It’s also an amazingly simple way to make the juiciest chicken you’ve ever had!

Ingredients:

Brined Roast Chicken

• 2 qt of water
• 1/2 cup of salt
• 1/2 cup of sugar
• A fresh chicken
• A chopped onion or two
• A few chopped parsnips
• A few chopped carrots
• A few stalks of chopped celery
• A splash of olive oil

Directions:

Brined Roast Chicken

1. Whisk the salt and sugar into the water until they’re completely dissolved. Place the chicken in a large bowl or pot and cover with the water. Refrigerate it in the brine for an hour or two then remove it and dry well with a clean towel.
2. Preheat your oven to 350°F. Toss the vegetables with the oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting pan. Sit the chicken on top and roast it until an instant read thermometer registers 160°F in the thickest part of the breast and 165°F in the thigh. Cooking time depends on the size of your chicken.
3. As soon as the chicken is cool enough to handle - and without taking it out of the pan - cut off the legs and slice off the breasts. Cut as much of the meat as possible off the bones and stir into the vegetables. Serve together.

Brown Butter Mashed Potatoes

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!

Everybody knows how good mashed potatoes are but if you really want to impress your friends and family try them with brown butter. You won’t believe how much flavour is locked into a stick of butter but you will believe these are the best-mashed spuds you’ve ever had!

Ingredients:

Brown Butter Mashed Potatoes

• 2 lb. or so of unpeeled potatoes (about four large)
• 1 stick of salted butter (four ounces)
• A few pinches of nutmeg
• A sprinkle or two of salt and pepper

Directions:

Brown Butter Mashed Potatoes

1. Cut the potatoes into large chunks then steam, boil or microwave them until they’re tender. Drain well.
2. Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter’s temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown. Continue watching as it begins foaming a second time. Swirl it gently, watching the colour, until it turns golden brown and releases the aroma of toasting nuts. Immediately pour the browned butter into a bowl to stop it from browning further.
3. When the potatoes are tender mash in the butter, nutmeg and seasonings. Taste and season a bit more if needed. Then watch the bowl empty!

Power Smoothies

Ease of Preparation: Easy
1 Serving

A well-crafted smoothie tastes so good you’ll forget it’s good for you! It’s one of my favourite ways to fill a glass with energy, nutrients and flavour. Use it to kick off your day – everyday – with the goodness of fruit. At heart, it’s just flavoured fruit puree so it’s easy to make. It’s also easy to jazz up with other healthy goodies like flax seed oil, yogurt or berries.

Power Smoothies

Orange, grapefruit, cranberry or apple juice
Yogurt, preferably active culture - alive and kicking!
Ripe bananas
Frozen blueberries or other frozen berries
Other ripe seasonal fruit, fresh or frozen
Flax seed oil
Vanilla extract
Honey

Orange, grapefruit and cranberry are the best juice choices. They’re not as calorie rich as apple juice and tend to be higher in nutrients. Active culture yogurt is full of real live goodness; it’s a much better choice than sugar-laden substitutes. Bananas add reliable body and smoothness and they’re full of nutrients like potassium. Blueberries are packed with anti-oxidant blood scrubbers that are good for you – even if you don’t know what an anti-oxidant does. Flax seed oil is loaded with a laundry list of good stuff including a high concentration of the same omega-3 fatty acids found in fish.

Orange Banana Berry
Toss a banana or two into a blender with a handful of frozen berries. Pour in orange juice until it’s almost level with the fruit. Add a large spoonful or two of yogurt, a splash of flax seed oil and a dribble of vanilla. Puree until smooth. Drink with a big smile on your face!

Berry Blaster
Toss a handful of frozen blueberries into a blender with a handful of frozen strawberries. Pour in enough cranberry juice to almost cover the fruit. Add a large heaping spoonful or two of yogurt, a small spoonful of honey, a splash of flax seed oil and a dribble of vanilla. Puree until smooth.
Feel your body sing!

Raspberry Peach
Toss a handful of frozen raspberries into a blender with a handful of peach slices. Pour in enough orange juice to almost submerge the fruit. Add a large heaping spoonful or two of yogurt, a splash of flax seed oil and a dribble of vanilla. Puree until smooth. Mix with champagne for a special brunch treat!

Chocolate Chip Cookies

Ease of Preparation: Easy
Makes about 18 cookies. (depending on size)

This is probably the most important recipe in my repertoire because it impresses my son Gabe more than anything else I cook! It’s a favourite of my family’s and I’m sure yours will love it too.

Chocolate Chip Cookies

A heaping cup of all-purpose flour
One-half spoonful of salt
A small spoonful of baking powder
A stick of cold salted butter
One-third cup of brown sugar
One-third cup of white sugar
A spoonful of corn syrup
An egg
A splash of vanilla
A cup of chocolate chips

Preheat your oven to 375 degrees F. Whisk the flour, salt and baking powder together. Set aside.
Cream the cold butter and sugars together by beating them until they’re smooth in a stand mixer. If you don’t have a stand mixer beat vigorously by hand in a large mixing bowl or combine them in a food processor. Add the corn syrup, egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips and any optional nuts with a spoon.

Using a spoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Bake for ten to twelve minutes. Cool for two minutes on the cookie sheet then remove and cool further.



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Chef At Large

Bon Appetite Magazine in LA

We’ll investigate the reality behind creating the fully realized recipes for this best selling magazine. The output of this state-of-the-art facility’s intense test kitchens and bright photography studios can be found found in homes across the country.

Outdoor Favourites

Campfire Salmon

Ease of Preparation: Easy
4 Servings

One of the keys to campout cuisine is simplicity. Nothing beats building a fire, then taking something you’ve already prepared and tossing it on the grill. Of course you don’t have to be camping out to appreciate that simplicity. This salmon is great in the backyard too!

Campfire Salmon

4 cups of bean sprouts
2 onions, sliced
1/4 cup of soya sauce
2 tablespoons of sesame oil
2 limes, juiced and zested
1/4 cup of honey
3 tablespoons of ground coriander
1 two pound piece of salmon, skin removed


Build a fire and allow it to burn down to the coals. Alternately, preheat your grill or oven to 400 degrees.

Toss the bean sprouts, onions, soya sauce, sesame oil, lime, honey and coriander together.

Place two large pieces of aluminum foil onto counter, one on top of the other. Fold over one edge half an inch, and then repeat twice. Open up the two pieces of foil into one larger piece with a seam through the center. Place one half of the sprout mixture onto the centre of the foil. Lay salmon on top and then cover with the other half. Fold the foil along the top and sides of the salmon to create a package that is well sealed. The salad will insulate the salmon from the direct heat of the hot coals.

Place the salmon package on a rack over the hot coals and bake for 15 to 20 minutes until the package puffs noticeably from internal steam. Carefully remove from the fire and place on a serving platter. Carefully open the foil and serve immediately!

Roast Potato Salad

Ease of Preparation: Easy
4 Servings

Roasting adds flavour to just about anything – including mellow potatoes headed for a salad. The sharp flavours of capers, mustard and vinegar really perk them up. This is a popular dish at my family summer beach picnics but it’s great in the middle of the winter too!

Roast Potato Salad

Four or five thick bacon slices
Twenty or so baby red potatoes
A handful of flat leaf parsley leaves
A few heaping spoonfuls of capers
A big spoonful of grain mustard
A splash of red wine vinegar
A sprinkle or two of salt and pepper

Stack the bacon slices on top of each other then cut into thin pieces. Toss them into a large sauté pan, add a splash of water and begin heating the works over a medium-high heat. When the water evaporates and the bacon begins to brown turn the heat down a notch and continue cooking until it’s all nice and crisp. Strain and reserve the fat.

Meanwhile, preheat your oven to 400 degrees F. Cut the potatoes in half. Toss them with the bacon fat and seasoning then roast them until they’re golden brown, about forty minutes. Cool to room temperature.

Toss the potatoes with the remaining ingredients then serve right away or save for later. This salad is great when it’s made the night before the party!

Grilled Vegetable Skewers

Ease of Preparation: Easy
Approximately 8 Skewers

A grilled vegetable skewer is one of the best ways I know to get kids to eat vegetables – especially when they’re marinated in a tasty herb vinaigrette. Just about any veggie will grill nicely, so use your imagination and get ready for empty plates.

Grilled Vegetable Skewers

Eight wooden or metal skewers
One or two bell peppers
A zucchini or yellow squash
A red onion
A handful of cherry tomatoes
A handful of mushrooms
A few generous splashes of Italian Herb Vinaigrette

If you’re using wooden skewers pre-soak them in water for an hour or so, this will help keep them from burning on the grill.

Cut the vegetables into roughly equal-sized chunks then arrange as you wish on the skewers. Splash with the vinaigrette and let them marinate for an hour or so. Season with salt and pepper then grill until the vegetables are lightly caramelized and tender.



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Tarragon Roasted Lamb

Roast Rack of Lamb with Grain Mustard Crust and Zinfandel Sauce

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!

A rack of lamb may seem intimidating at first but it’s really just a small roast with some bones attached. Ask your butcher to ‘french’ the rack, which means to remove all the trim from between the bones. Also make sure the ‘chine’ bone has been removed, as this will make it much easier for you to slice it when the time comes. So that you don’t overcook it, I strongly recommend using a meat thermometer; you’ll get guaranteed results regardless of how different your oven is from mine!

Ingredients:

Roast Rack of Lamb with Grain Mustard Crust and Zinfandel Sauce

• 2 rack of lamb, cleaned (save trimmings)
• Coarse salt and cracked pepper
• 3 tbsp of olive oil or vegetable oil
• 1 cup of red Zinfandel wine or other big bodied red wine such as Shiraz or Cabernet Sauvignon
• 1 cup of chicken or beef stock, homemade or canned
• 3 x bay leaves
• 1 bunch of tarragon, roughly chopped (save a few sprigs for garnish)
• 1 x egg yolk
• 1/4 cup of grainy mustard
• 1 cup of course bread crumbs
• Salt and pepper

Directions:

Roast Rack of Lamb with Grain Mustard Crust and Zinfandel Sauce

1. Preheat oven to 400 degrees F (200 degrees C). Season the meat with course salt and freshly ground pepper. Preheat a sauté pan large enough to hold both lamb racks over medium-high heat.
2. Add the olive oil and the lamb racks, meat side down and brown well. At this point you’re not trying to cook the meat through, you’re just adding rich caramelized flavour to it that would be impossible once its insulated by the breadcrumb crust. Using tongs, turn racks and brown the bone side. Place on a plate, resting on its bones while preparing the crust and sauce.
3. Toss the lamb trimmings into the sauté pan and brown until well caramelized. Drain excess fat and then pour the Zinfandel into pan, scraping up the brown bits with a wooden spoon. This is known as ‘deglazing.’ The brown bits are caramelized juices from the meat and will add a ton of flavour to the sauce. Add the stock and bay leaves then simmer until the liquid reduces by 2/3? two thirds to a sauce-like consistency.
4. Meanwhile in a small bowl mix the tarragon, egg yolk and mustard together. Pat this mixture around the meaty part of the lamb racks, applying pressure to make it adhere. Pat on the breadcrumbs. Place the lamb racks onto a baking sheet and bake until crust is golden, about 10 to 15 minutes. Insert a meat thermometer into the thickest part of the meat, when it reads 140 degrees F (70 C), it’s a perfect medium rare.
5. Rest on a rack for at least 10 minutes before slicing. This will allow the meat that’s stressed out from the heat of the grill to relax and reabsorb the juices that are driven to the center of the cut. By letting it rest you won’t end up with a platter of juice and dry meat!
6. With a sharp knife, slice the lamb racks between every second rib bone. Place two pieces in a warm bowl and spoon some Zinfandel sauce around them. Garnish with a sprig of tarragon.

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