Lemongrass & Ginger Marinated Skirt Steak

Lemongrass & Ginger Marinated Skirt Steaks
Marinade adapted from Grilling with Flavor!

Printable Recipe

Hands-on time: 15 minutes
Marinate time: 1 hour on the counter or up to 48 hours in the fridge
Grill time: 8-10 minutes
Resting time: 5 minutes

Serves 4

Ingredients:
1 skirt steak (feeds 4 – but I’m not sure how much it weighed)
Marinade:
2 lemongrass stalks – soft inside part only, finely sliced; or 1 tbsp lemongrass paste in a tube
2” piece fresh ginger root, pealed & grated
1 tbsp Asian chili sauce
1 small onion, finely chopped
3 cloves garlic, minced
2 tbsp peanut oil
2 tbsp Thai fish sauce
2 tbsp brown sugar
Juice & zest of 1 lime
1-2 tbsp soy sauce

Directions:
1. Whisk all marinade ingredients together in a zip lock baggie, and set aside.

2. Prepare the skirt steak.

Remove the thick membranes on both sides, using a sharp paring knife to separate the membrane from the meat and then pull the membrane back gently with your fingers until you’ve removed it all.
Check out the grain on the steak, which is now ready to marinate. The grain goes across the narrow end of the skirt steak. Once it's cooked, you'll be cutting across the grain to tenderize the meat.
3. At this point, I usually cut the long skirt steak into individual serving size portions (usually 4). Add the steaks to the marinade and make sure they’re coated on both sides. Let it sit in the marinade on the counter for 1 hour or refrigerate for 24-48 hours, flip the steaks over a couple of times to make sure the marinade works its magic evenly.

4. Before grilling, allow the steaks to come to room temperature (at least 30 minutes).

5. Grill steaks 3 minutes per side and then an additional minute at a time until it’s done to your liking. Total 8-10 for medium-rare.

6. “Resting” Chef Dennis Johnston’s tip: flip the side closest to the grill grates or pan onto a plate so that the meat sits hot side up. This ensures that the heat will rise into the air rather than go through the meat and continue to cook it. Place the plate in the fridge for 4-5 minutes. The center will retain the heat but the meat will be more tender than if you serve it hot off the grill.

7. Like flank steak or brisket, this tough cut of meat so remember to cut across the grain.

Asparagus, Cheese & Spicy Walnut Pesto Omelet

Asparagus, Cheese & Walnut Pesto Omelets

Printable Recipe

Prep time: 5 minutes
Cooking time: 4-5 minutes I like to make this in individual pans (non-stick preferred so they slip out easily), so I’ve done the ingredient list to help out. But if you’re making this for more, just turn it into a frittata to be baked in the oven in a large ovenproof pan – see note at the end.

Serves 2

Ingredients:
4 large eggs, beaten (use two bowls – 2 eggs per bowl)
1 tsp olive oil per pan
1 tbsp (per pan) spicy walnut pesto (or whatever pesto you love)
3-4 sprigs asparagus, (per pan) tough ends snapped off
½ cup (per pan) Emmental, Gruyere cheese or whatever you prefer, coarsely grated

Directions The directions are for individual omelets – for two servings, use two pans.
1. Briefly steam asparagus spears. I use my microwave for about 30-40 seconds depending on the thickness of the spears and then stop the cooking process by plunging them into icy cold water for 30 seconds. Dry them off and set aside.

2. In separate bowls, whisk 2 eggs plus 1 tbsp pesto.

3. Heat 1 tsp oil in each small nonstick skillet over medium-high heat. Add egg mixture and cook until eggs are just set in center, tilting skillet and lifting edges of omelet with spatula to let uncooked portion flow underneath, 2-3 minutes.

4. Two options here, if you and yours, like the eggs really cooked, flip the egg “pancake” over first. Otherwise just sprinkle cheese over half of omelet, then top with asparagus spears.

5. Using spatula, fold uncovered half of omelet over cheese; slide onto plate. Sprinkle with a little freshly ground black pepper and serve. You could also sprinkle more cheese over it.

Frittata version:
1. Preheat oven to 350°F/ 180°C

2. In a large bowl beat eggs with pesto and set aside.

3. Heat the olive oil over medium high heat, in a large ovenproof skillet and pour the egg mixture in. Let it set just for 2-3 minutes and then place the steamed asparagus over the eggs, sprinkle the cheese over the asparagus.

4. Bake for 40-45 minutes or until it’s set in the center and golden on top. If you do choose to do a thinner frittata, you probably will only need 10-15 minutes in the oven.

Season with salt and freshly ground pepper and serve.

Better Than Best Fudgy Brownies with Pistachios & Dried Blueberries

Better than Best Fudgy Brownies with Pistachios & Dried Blueberries
Adapted from a fineCooking.com recipe

Printable Recipe

Prep time: 15-20 minutes
Bake time: 40 minutes
Cooling time: the recipe says 3 hours, but at least 30 minutes (if you can wait that long)

Makes 24- 32 squares
Ingredients:
12 oz/340g (1½ cups) unsalted butter, cut into 9 pieces; more softened for the pan
3 ¾ oz/106g (1¼ cups) unsweetened natural cocoa powder, sifted if lumpy
2 ¾ cups granulated sugar
1/2 tsp. table salt
5 large eggs
2 tsp pure vanilla extract
7 ½ oz/212g (1 2/3 cups) all-purpose flour
½ cup dried blueberries (or chopped dried cherries or cranberries)
½ cup pistachios (pecan or whatever nut you prefer), toasted and coarsely chopped
½ - ¾ cup chocolate chips (because there can never be too much chocolate)

Directions:
1. Preheat oven* to 325°F/170°C. Line the bottom and sides of a 9x13-inch straight-sided baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.

2. Put the butter in a large (4-quart) saucepan over medium-low heat and stir occasionally until melted, about 2 minutes. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Add the sugar and salt, and whisk until well blended. Use your fingertip to check the temperature of the batter—it should be warm, not hot. If it’s hot, set the pan aside for a minute or two before continuing.

3. Whisk in the eggs, two and then three at a time, until just blended. Whisk in the vanilla until the batter is well blended. Sprinkle the flour over the batter and stir with a rubber spatula until just blended. Fold in the nuts and/or dried fruit and chocolate chips.

4. Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 35 to 45 minutes. For fudgy brownies, do not overbake.

5. Cool the brownies completely in the pan on a rack, about 3 hours.

6. When the brownies are cool, use the foil overhang to lift them from the pan. Invert onto a cutting board and carefully peel away the foil. Flip again and cut into 24 squares.

Serve immediately or wrap in plastic and store at room temperature for up to 3 days. They can also be frozen in an airtight container or freezer bag for up to 1 month.

Lemony Orzo with Asparagus & Shrimp

Lemony Orzo with Shrimp & Asparagus
Inspired by a Risotto recipe in Gourmet Magazine, 2009

Printable Recipe

Prep time: 10 minutes
Cooking time: 15 minutes (plus time to boil pasta)

Serves 4

Ingredients:
3 cups reduced-sodium chicken broth
2 cups water
½ lb/225g asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tbsp unsalted butter, divided
1 ¼ cups orzo
¼ cup dry white wine
1 lb/450g medium shrimp, peeled and deveined
1 tbsp grated lemon zest

juice of 1/2 lemon
¼ cup grated parmesan
2 tbsp chopped flat-leaf parsley

Directions:
1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.

2. Cook onion in 2 tbsp butter with ¼ tsp salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

3. Add orzo and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

4. Stir in ½ cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, ½ cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until orzo, like rice, is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)

5. Stir in shrimp and cook until just cooked through, 2 to 3 minutes. Stir in asparagus, zest, remaining 2 tbsp butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

Wild Mushroom Tart

Wild Mushroom Tart
Tart from Epicurious.Com
Tart Shell from In the Sweet Kitchen

Printable Recipe

Can be made in two stages.
Crust can be made a day ahead….total time 4 hours

Filling: 20 minutes
Baking: 35-45 minutes
Cooling time: 20 minutes

Servings: 6 main course or 8 appetizers

Ingredients:
Flaky Tart Crust
Filling:
¾ lb/340g mixed fresh wild mushrooms such as cremini, oyster, shitake and/or chanterelle, quartered lengthwise
2 -3 tbsp finely chopped shallot
1-2 tsp chopped fresh thyme
¾ tsp salt
3/8 tsp black pepper
½ cup crème fraîche
½ cup heavy cream
1 whole large egg
1 large egg yolk

Directions:
1. Preheat the oven to 375°F/190°C

2. Blind bake the shell (full directions here)

3. While the tart shell is baking, heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, salt, and pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.

4. In a separate bowl, whisk together crème fraîche, heavy cream, whole egg, yolk, and pinch or so of salt and pepper until combined.

5. Fill and bake tart: Reduce oven temperature to 325°F/160°C.
Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.

6. Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature

Homemade Creme Fraiche

Homemade Creme Fraiche
From In the Sweet Kitchen

Printable Recipe

Prep time: 5 minutes
Resting time in a warm place: 24 hours

Makes 2 ¼ cups
Keeps for 2 weeks in the fridge

Ingredients:
¼ cup buttermilk
2 cups heavy cream – 35-36%)

Directions:
1. In a non-reactive pitcher or bowl, stir the buttermilk into the cream. Cover the container with plastic wrap and place it in a warm, draught-free place. Be careful that where you put the cream is not actually hot or the bacteria in the mixture will be killed. Think of a nice hot day; Leave the mixture covered for about 24 hours. Don't worry about the cream going bad; the benign live bacteria in the buttermilk will multiply and protect the cream from any harmful bacteria.

2. Remove the cover and gently jiggle the pitcher or bowl. The creme fraiche should be thickened and somewhere between the consistency of jelly and sour cream. If it still looks runny, the temperature was likely too cool. Move the container to a warmer spot, cover again and leave for another 12 hours. When the consistency looks right, recover the container and transfer to the fridge for up to 2 weeks.

Pate Brisee - Flaky Tart Pastry

Flaky Tart Pastry – Pate Brisee
From In the Sweet Kitchen ( I forgot to take a photo before I filled it - oh well...next time)

Printable Recipe

Preparing dough: 5-10 minutes
Chill time: 2 hours to 4 days or frozen for up to 2 months
Rolling time: 5-10 minutes
Chill time: at least 1 hour or overnight before pre-baking or filling
Bake time: Blind baking – 20-25 minutes: to completely bake – add 10-12 minutes after liner is removed

Makes 1 (10-11”) single crust tart shell or 6 (4 ½”) shells or 12 ( 2”) shells
Special equipment: 9” tart pan with a removable bottom

Ingredients:
1 ¼ cup all purpose flour
½ tsp salt
1 tsp granulated sugar
½ cup unsalted butter, cold, in small cubes
3-5 tbsp ice water

Directions:
1. Preparing the dough:
Food Processor Method –and my choice
Place flour, salt and sugar in the bowl of a food processor fitted with a steel blade. Add the butter cubes and pulse using short bursts until the largest pieces of butter are about the size of large peas. Add the ice water through the open feed tube while using long pulses, until the dough comes together. Stop the machine and feel the dough. It should hold together well when squeezed. If the mixture is too dry and crumbly, add a little more water – a teaspoon at a time.

By-hand method-place the flour, salt and sugar in a large bowl and stir to blend. Add the butter cubes and, using a pastry blender or two knives, cut them into the dry ingredients until the largest pieces of butter are about the size of large peas. Add the water, beginning with 3 tbsp all at once, and use the tips of your fingers to lightly and rapidly toss and rub the mixture until the dough holds together when squeezed. If necessary add 1-2 more tbsp until the desired consistency is achieved.

2. Chill time: Turn the dough out onto a piece of plastic wrap and use the plastic to help form the dough into a flattish disc. Wrap tightly and chill for at least 2 hours or up to 4 days. At this point the dough can be frozen – wrap well – for up to 2 months.

3. Rolling out the dough: Remove the chilled dough from the fridge and let it temper slightly. If the dough is too cold when you begin rolling it, it will resist the rolling and pull back into the disc shape. Let it sit covered with a piece of plastic or clean kitchen towel until it is a little warmer.

(Ruth’s tip: Because I am truly a novice baker and always have trouble with dough sticking to the surface I’m rolling it out on, I place a sheet of parchment paper that is larger than the tart pan on the table and then roll the circle of chilled & tempered dough to fit the size and shape of the tart pan. Lift the parchment and place the dough side down over the tin and ease the dough into it). Trim the edges of the pastry to about 1” overhang and tuck this edge under, pressing the fold gently to seal it and coax out any air bubbles.

Cover the shell with plastic wrap and chill for at least 1 hour or overnight before prebaking or filling and baking.

4. Blind baking:
Preheat oven to 375° F/190°C.

For a partially baked shell, prick the chilled shell all over with a fork. Line the bottom of the shell with a circle of aluminum foil or parchment paper that is larger than the pan and fill the liner with pie weights or dried beans (Ruth’s note: I save the dried beans after, to use again – but just for this purpose). Place the shell in the center of the oven and bake for 15-20 minutes, or until the edges are just coloring and the bottom of the pastry is beginning to cook. Remove the liner and weights and return the shell to the oven for another 5 minutes or until the bottom of the shell feels mostly dry but is still pale. To completely bake you will continue to bake until the shell is completely dry and golden.

Cool completely before filling. Preparing the shell can be made a day ahead.

Mixed Greens with Asian Salad Dressing

Mixed Green Salad with Asian Dressing
From Salad Dressing 101: Dressings for All Occasions Recipe originally from Norene Gilletz’ Food Processor Bible

Printable Recipe

Makes 1 cup

Prep time: less than 5 minutes

Ingredients:
Mixed greens (I love to add the more unusual and flavorful greens to a Mesclun mix – baby beet greens, baby arugula, mustard greens…)
Dressing:
2 cloves garlic
½ cup rice vinegar
¼ cup canola oil
¼ cup soy sauce
3-4 tbsp honey (to taste)
2 tbsp sesame oil
2 tbsp toasted sesame seeds

Directions:
1. Drop the garlic cloves through the feed tube of a food processor with a steel blade while the machine is running and process until minced. Add the remaining dressing ingredients and pulse until blended – 15 seconds or so.

Store in a glass jar in the fridge for up to 1 month. Shake well before using.

2. In a large serving bowl, combine the greens (thinly sliced cucumbers and sweet red bell peppers work too) and toss with the dressing.

Great with roasted salmon or trout or even tossed with some pasta.

Baby Bok Choy & Shitake Stir Fry

Baby Bok Choy & Shitaki Mushroom Stir Fry
Adapted from Basic Thai Cooking

Printable Recipe

Prep Time: 10 minutes
Cook Time: 5 minutes

Serves 4

Ingredients:
Baby bok choy, bottoms, trimmed, rinsed well of sand, drained dry – amount depends on the size – remember that they shrink a bit in the cooking. This time, I found packages of tiny bok choy – one package would feed 2-3 people. If you find the larger bunches, figure on 1 bunch per person, chop into 2” pieces.

1 cup dried shitaki mushrooms
1-2 tbsp vegetable oil
2 cloves garlic, minced
1” piece of fresh ginger, peeled and grated
3 tbsp oyster sauce
2 tbsp sweet chili sauce ( more if you like more heat)
1 tsp sesame oil
Variations to vegetables – baby corn cobs, sugar snap peas, trimmed and julienned, small broccoli spears, asparagus, sweet red bell peppers…and/or anything else you like

Directions:
1. Place the shitake mushrooms in a small deep bowl and cover with boiling water. You might need to place another bowl or plate set over the mushrooms to keep them submerged. Let stand for 5 minutes – or the time it takes to prepare the rest of the ingredients.

2. Prepare all the ingredients in small bowls to have ready for cooking which really takes less than five minutes. Garlic & ginger in one, oyster sauce, chili sauce & sesame oil in another. Cut the vegetables into 2” chunks. Drain the mushrooms and reserve the liquid in case the sauce dries up before the vegetables are soft. When slicing the shitake remember to remove the remnants of the stem if it feels tough.

3. Heat the oil over medium heat in a large skillet or wok. Add the garlic and ginger and sauté until you get that wonderful aroma – about 1-2 minutes. Turn the heat up to high and add the vegetables and sauce. Toss and continue to sauté for 2-3 minutes.

Taste for seasoning and serve.

Barbecueless BBQ Salmon

Barbecueless BBQ Salmon
From Gourmet Meals in Crappy Little Kitchens

Printable Recipe

Prep time: 5 minutes
Marinating time : 15-20 minutes, not longer
Cook time: 10-15 minutes (depending on how thick your fillet is)
Serves: 4

Ingredients:
4 salmon fillets, boneless and skinless (about 6-8oz/170-225g each)
Marinade:
¼ cup rice wine vinegar
¼ cup soy sauce
¼ cup sake
1 tbsp fresh garlic, minced
2 tsp fresh ginger, peeled and grated
1 tbsp honey
¼ cup sesame oil
1 cup olive oil (plus 1-2 tbsp for grilling)
¼ cup Hoisin sauce
3 tbsp Sambal Oelek (chili paste)

Directions:
Marinade
1. In a large bowl, whisk together the vinegar, soy sauce, sake, garlic, ginger and honey. Slowly drizzle in the sesame oil and then the olive oil while whisking. Lastly, whisk in the Hoisin and chili paste. Season to taste and set aside.

2. Place the salmon in a ziplock baggie and pour in just enough marinade to cover. Set the rest of the marinade aside for later. Refrigerate the salmon to marinate for 15-20 minutes. (Ruth’s Note: I just left it on the counter since it was such a short time).

3. Place a large skillet (preferably NOT a non-stick pan as they don’t handle high heat well) over medium high heat. When the pan is hot add a little olive oil and swirl to coat the pan.

4. Season each fillet lightly with salt and pepper. Carefully add the fish to the pan, making sure the pieces do not touch each other. I use tongs not to get too much marinade in the pan.
Excellent chef’s note: place the most attractive side (smoothest, with no gray or fat showing) down first. Sear the fish for 6-7 minutes, turn the fish over and reduce the heat to medium. Cook for another 7 minutes or until the fish is cooked as you like it. Medium rare means juicy, flaky fish. The longer you cook it, the dryer it gets.

5. Serve immediately over a pile of sautéed vegetables (Chef’s choice) or as my unpretty photo shows with some asparagus and sweet potatoes, all drizzled with extra marinade/sauce.

Spinach & Cheese Stuffed Pasta Shells

Spinach & Cheese Stuffed Pasta Shells
Adapted from Italpasta’s Jumbo Shell’s package

Printable Recipe

Prep time: 30 minutes
Bake time: 30 minutes

Serves 6

Ingredients:
1 box (12oz/340g) Jumbo pasta shells
24oz/700ml/3 cups tomato sauce (this time I used Classico Tuscan Style with olives & garlic)
Filling:
2 eggs, beaten
28oz/800g ricotta cheese
8oz/227g provolone cheese, grated
1 cup Parmesiano Reggiano cheese, grated + extra for sprinkling on top
½ cup fresh basil, chopped
8oz/227g frozen spinach, defrosted and squeezed dry
Nutmeg, freshly ground (pinch or two)

Directions:
1. Boil pasta in salted boiling water until slightly undercooked (almost al dente – about 6-8 minutes). It will continue to cook in the oven so don’t overdo it. Plus if the pasta is soft they will fall apart as you try to stuff them.

2. When ready, drain the pasta well and set aside to slightly cool.

3. Preheat the oven to 350°F/180°C

4. In a large bowl combine all the filling ingredients until well blended.

5. Prepare the baking dish: large glass/pyrex/ceramic baking dish (like the one you’d use for lasagna). Place a thin layer of pasta sauce over the bottom of the dish. Stuff each shell using a large soupspoon and set on top of the sauce – cheese side up. Once all the shells are filled, ladle the sauce over the shells. Top with extra cheese – Parmesan or Parmesan/Mozzarella combination.

6. Bake for 30minutes. The top will be golden and it will be bubbling around the edges.

Serve with salad.

Avocado Crab Cakes

Avocado Crab Cakes
From Gourmet Meals in Crappy Little Kitchens

Printable Recipe

Prep time: 15 – 20 minutes
Chill time (in freezer): 30 minutes or up to 3 days
Cook time: 20-30 minutes
Makes: 6 large patties or 25 min crab cakes

Ingredients:
2 ripe avocados, diced
Juice of 1 large, or 2 small limes
3 tbsp olive oil
½ cup yellow onion, finely chopped
2 cloves garlic, minced
½” fresh ginger, minced
2 tbsp sweet red bell pepper, seeded & finely diced
½ jalapeno pepper, seeded and finely diced
1½ tbsp butter
¼ - 1/3 cup bread crumbs – I use Panko – they’re extra crispy
¼ cup heavy cream
1 egg
1lb/450g crab meat
Salt & pepper to taste
Chipotle Aioli
2 pasteurized egg yolks
1 tsp white wine vinegar
1 cup extra virgin olive oil
2 tbsp chipotle, minced
1 tbsp adobo sauce
Sea salt to taste
Wasabi Mayo
½ cup mayonnaise
1-3 tbsp wasabi paste (as much or little heat as you like)
Garnish: lime slices/wedges

Directions:
Crab Cakes
1. In a large bowl, dice the avocado and spritz with the lime juice to keep from discoloring. To easily dice an avocado: Cut avocado in half lengthwise around the large pit. Twist and the halves will separate. To remove the pit, just gently tap it with a sharp knife, twist and remove. Then take the knife and, without breaking through the skin, slice a grid pattern through the avocado meat right and scoop it out with a spoon.

2. Heat a 12” skillet over medium heat and add the olive oil. When heated through, add onion, garlic, ginger, bell pepper and jalapeno and sauté until the onions are translucent (about 8 minutes). Add the butter and allow it to melt. Stir in the bread crumbs and toast in the butter, allowing the breadcrumbs to absorb the moisture of the vegetables.

Add the cream and turn off the heat while stirring. Fold in the egg quickly to temper (this brings the eggs slowly up to the temperature of the cream and keeps them from scrambling when they bake in the oven.

3Add the sautéed mixture to the bowl of avocado. Gently fold in the crabmeat, trying to maintain the shape of the lump crab and avocado. Season with salt and pepper to taste.

4. Form mixture into 6-8 equal patties about 1” thick, packing each firmly. Transfer to waxed paper lined baking sheet. Wrap tightly with plastic wrap. Freeze for at least 30 minutes or up to 3 days.
Note: The chef actually used a 1/8 cup scoop to make mini crab cakes. Once the crab cakes are frozen, you can transfer them to a freezer baggie if you are going to keep them for later.

5. Preheat the oven to 500°F/260°C and prepare baking sheets. Line with foil and brush with a little olive oil and place the frozen crab cakes about ½” apart. Bake for 15 minutes and rotate the pan for another 10-15 minutes or until golden brown and crispy.

Arrange on a platter either setting each crab cake on a thin lime slice or surrounded by lime wedges and topped with a dollop of chipotle aioli or wasabi mayo

Chipotle Aioli:
1. Place a medium bowl on top of a damp dishtowel (to keep the bowl from rolling around while you whisk). Put yolks, vinegar and garlic into bowl and whisk to combine.

2. While whisking vigorously with one hand, slowly drizzle in the olive oil with the other hand. If you add the oil to quickly, it won’t emulsify with the yolks. When whisked enough, the sauce should be thick like mayo.

3. Fold in chipotle and adobo. Season with salt and taste.
Note from Chef: instead of chipotle, try horseradish, tarragon or lemon and dill. Mix in capers, minced red onion and lemon for seafood topping. And if you’re in a hurry, just add garlic and chipotle to mayo.
Note from Ruth: you could also just mix some wasabi paste into mayo.

Serve with lime wedges and aoli or mayo. Great with a mixed greens salad

Linguine with Tomato Clam Sauce

Linguine with Tomato Clam Sauce
From Everyday Easy: 30 Minute Dinners

Printable Recipe

Prep time: 5 minutes
Cooking time: 20 minutes
Serves 4

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2-3 cloves garlic, peeled and finely chopped
1 can (28oz/794 g) diced tomatoes and their juice
2 cans (6.5oz/184g) clams in natural juice, drained & juice reserved
¾ cup dry white wine
2 tbsp tomato paste

pinch or so of sugar (optional, but we like how it mellows the acid of the tomatoes)
Salt & freshly ground pepper to taste
1lb/450g dried linguine
4 tbsp Italian/flat leaf parsley, chopped
Pinch or two of red chili pepper flakes if you like a little heat.

Directions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently for 5 minutes. Add the garlic and stir until fragrant (about 1 minute). Add the tomatoes with their juice, clam juice SAVE THE CLAMS FOR LATER, wine and tomato paste. Season with salt and pepper and bring to a boil. Reduce heat to low, partially cover the pot and simmer for 15 minutes. If you have family members who are not fond of tomatoes, use an immersion blender in the pot. Somehow, most people will eat red sauce, just not everyone likes the texture of tomatoes…go figure.

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the linguine and cook according to package or al dente. Drain the pasta.

3. When the pasta is almost done, add the clams and chopped parsley to the tomato sauce and continue to simmer for 1-2 minutes – just until heated through. Taste for seasonings – this is when you might add the chili pepper flakes and sugar.

4. The book says to add the linguine to the sauce and toss well. I like to put some sauce in a large pasta serving bowl, add the pasta and then toss, adding more sauce as I like.

Sprinkle with extra parsley and serve.

Country Rhurbarb Cake

Country Rhubarb Cake
from Epicurious thanks to my cousin Arlene

Printable Recipe

Prep time: 15 minutes
Baking time: 30-40 minutes

Ingredients:
1 lb/450g fresh rhubarb stalks, cut into ½”“ pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring
¾ cup packed light brown sugar
2 cups cake flour (not self-rising), sifted
¾ tsp baking powder
½ cup plus 2 tbsp granulated sugar
1 stick (½ cup) cold unsalted butter, cut into ½” cubes
1/3 cup whole milk
2 large eggs (1 separated)

Directions:
1. Put oven rack in middle position and preheat oven to 400°F/200°C. Butter a 10-inch glass or ceramic pie plate or a 2 ½ quart oval gratin dish and chill.
2. Toss rhubarb with brown sugar in a bowl until coated and set aside.
3. Whisk together flour, baking powder, and ½ cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal – or you could use frozen butter and grate it into the flour.
4. In a separate bowl, whisk together milk, whole egg, and yolk.
5. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.
6. Transfer half of dough to the chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a soup spoon place the remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, and lightly brush cake with egg wash. Sprinkle remaining 2 tbsp granulated sugar over top.
7. Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.
Eaten warm, it’s delicious, but I must warn you, the rhubarb will get soupy and make a soggy crust – not so great the day after.

Maple Buttermilk Dressing

Maple Buttermilk Dressing
From Fresh Canadian Bistro

Printable Recipe

Prep time: 5 minutes
Makes 1-1½ cups

Ingredients:
¼ cup maple syrup
½ cup buttermilk
¼ cup sour cream (I use plain yoghurt when I run out)
2 tbsp white wine vinegar
2 tbsp light olive oil
1 tbsp fresh chives, chopped
Pinch of salt & grindings of fresh black pepper
Dash Tabasco sauce

Directions:
1. Combine all the ingredients in a bowl and whisk until smooth.

Pour over mixed greens or use for Scallops with Pickled Beets & Goat Cheese.

Sea Scallops, Pickled Beets & Goat Cheese Salad with Maple Buttermilk Dressing

Scallops, Pickled Beet & Goat Cheese Salad with Maple Buttermilk Dressing
From Fresh Canadian Bistro

Printable Recipe

Hands on time: 20 minutes
Serves 4

Ingredients:
1 cup pickled beets
2 cups Mache lettuce or baby arugula or other mixed greens
½ cup fresh goat’s cheese, crumbled
½ cup pecan pieces, toasted
2 green onion tops, sliced
2 tbsp canola oil
12 large sea scallops (under 10 per pound count)
Sprinkling of coarse sea salt or fleur de sel
½ cup Maple Buttermilk Dressing

Directions:
1. Lay the pickled beets in a straight line down the center of a serving platter. If you’ve made two or more beet varieties, alternate them on the plate. Sprinkle with a layer of Mache leaves. Crumble the goat cheese on top of the lettuce along with some pecan pieces and green onion slices.

2. Heat a cast iron or other heavy bottomed skillet (best not to use a non-stick pan) over high heat. Add the oil and sear the scallops on each side for 2 minutes (smaller scallops need less time.) Just remember not to crowd the pan or the scallops will stew rather than sear. Scallops are done when they are only slightly warm at the center, but golden on the surface. Sprinkle with sea salt.

Chef Craig’s perfect plating:
Place 3 scallops on the salad and drizzle a couple of tablespoons of the Maple Buttermilk Dressing on top. Serve immediately while the scallops are still warm.