ZEN AND THE ART OF PISTOU

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She rose early. Waited for the sun to dry the dew on the emerald basil leaves. Then before its rays could steal their fragrance she filled the basket. The heavy perfume of basil filled her kitchen. Mozetich’s music – Postcards … Continue reading

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HOT-SMOKED SALMON PATE

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There’s something magical about a working river.  It’s the romance of watching towering ocean going ships heading to exotic destinations.  The pure delight of the skill of a tug boat captain shepherding enormous log rafts down the river.  The small … Continue reading

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ZUCCHINI FRITTERS WITH FETA

I have a magic  zucchini factory in the garden.   One minute beautiful yellow flowers, then POOF elegant slender zucchini.

.  They can be served as an hors d’oeuvre or a starter course.  They don’t need a sauce.  Simply sprinkle some flaky sea salt and crumbled feta cheese on top of these crispy darlings.

Have enough oil in you pan, and the pan at the correct temperature to saute these fritters to a perfect crispness.

 

 

 

 

ZUCCHINI FRITTERS WITH FETA ... (aka KEFTEDES)
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: appetiser
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Keftedes can be made with tomatoes, chickpeas, ground meat, and zucchini. They can be served as an hors d'oeuvre or a starter course. They don't need a sauce. Sprinkle some salt and crumbled feta on top
Ingredients
  • 2 medium zucchini (about 1 pound)
  • 1 tsp kosher salt
  • 1 generous tablespoon chopped fresh mint
  • 1½ tbsp chopped fresh dill,
  • ½ cup finely chopped onion
  • 2 generous tbsp chopped flat leaf parsley
  • 2 fat garlic cloves minced
  • ¼ tsp freshly ground black pepper (be generous)
  • 4 ounces (around 1 cup) feta cheese, coarsely chopped or crumbled
  • Grated zest of l lemon
  • l large egg
  • ¼ cup (or more if required) all-purpose flour
  • Canola oil, for pan-frying
  • ½ cup Greek yogurt (if desired for garnish)
  • Fine sea salt, for finishing
Instructions
  1. Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the kosher salt and let it rest while you gather and prep the remaining ingredients.
  2. Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid.
  3. In a large bowl, combine the zucchini, mint, parsley, dill, onion, garlic, pepper, feta, and all but l teaspoon of the lemon zest.
  4. Stir in the egg and flour and mix until well combined. If your mixture seems to have a little too much liquid add additional flour.
  5. Put the canola oil into a large shallow pan; you want about ¼ inch or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. Place the pan over medium-high heat.
  6. Form fritters by hand or using a ¼ cup measure, and fry them in the hot oil in batches. Cook until the fritters are golden brown on each side, 4 to 6 minutes in total. Drain on paper towels.
  7. Trans the fritters to a plate and garnish with a dollop of
  8. Green yogurt and a sprinkling of dill, the reserved lemon zest, and some sea salt.

 

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GREEN BEANS WITH BASIL … Haricots Verts au Basilic

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    To quote a favorite cookbook author, Patricia Wells,  “Young, tender green beans and basil are a Provençal marriage made in heaven.” The pungent, glorious basil combines beautifully with the sweetness of fresh, tender green beans.  When you have … Continue reading

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HOW TO MAKE SUPER QUICK, SUPER EASY PICKLED RED ONIONS

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How can anything that looks this good, tastes so delicious, be so easy to create.      It took me just ten minutes and a few ingredients to make these pickled red onions that last for several weeks in your refrigerator. Pickled … Continue reading

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DOUBLE CHOCOLATE TRUFFLE BROWNIES WITH SEA SALT

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    This is a truly serious brownie recipe for serious brownie eaters.  It is downright decadent as a good brownie should be.  It contains walnuts, a double helping of chocolate and even cocoa. Every sinful bite of these mouthwatering … Continue reading

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HEAVENLY LEMON CLOUD TART

 

IMG_1201 The lemon filling in heavenly LEMON CLOUD TART naturally separates into two distinct layer when baked – a fluffy top layer lightened by the whipped cream, and a bottom layer of creamy lemon curd. Use my  Blue Ribbon pastry recipe  or your favorite pastry recipe, a store-bought shell  or a graham cracker-crumb base.  Just be sure your your shell will handle the volume of the filling.  If you do have any filling left over pour it into an oven proof custard cup and bake it along with your pie.

LEMON CLOUD TART
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: pie
Cuisine: baking
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The lemon filling separates into two distinct layers when baked - a fluffy top layer lightened by the whipped cream and a bottom layer of creamy lemon curd.
Ingredients
  • One single generous pie crust either purchased or your favorite recipe. fitted into a 9'inch tart pan and chilled.
  • ½ cup (4.2 fluid oz.) heavy whipping cream
  • 4 large eggs
  • 1 cup (7 oz.) sugar
  • Fresh lemon zest from one large lemon (divided in half)
  • ½ cup (from 4.5 fluid oz.) lemon juice from 4 to 5 lemons
  • Topping
  • l cup heavy whipping cream
  • 1 tablespoon icing sugar
  • ½ tsp. vanilla extract:
Instructions
  1. Preheat the oven to 350F and set the rack in the lowest position.
  2. Place the chilled crust on a baking sheet, line the crust with lightly oiled or sprayed parchment, and fill with weights.
  3. Partially blind bake the crust until it is a matte, pale golden colour, 15 to 20 minutes. Remove the weights and parchment.
  4. While the crust is partially baking, in a chilled medium bowl, whip the cream using a whisk until soft peaks form
  5. In a separate medium bowl, combine the eggs and sugar and whisk until thick and smooth. Add half of the lemon zest and the lemon juice and stir to combine.
  6. In three batches, GENTLY fold the whipped cream into the egg mixture. It will be rather lumpy looking.
  7. Pour the filling into the warm crust. Bake until the edges of the filling slightly puff up and the center is just slightly wobbly, 30 to 40 minutes.
  8. Remove the tart from the oven and place it on a cooling rack. Refrigerate the tart for 2 hours, or until firm enough to slice.
  9. When read to serve top with sweetened whipped cream and garnish with remaining lemon zest.
  10. To make your whipped cream topping chill your bowl and whip. Whip cream until soft peaks form, then add vanilla and icing sugar.
  11. Whip util stiff peaks form.

 

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FIRST PRIZE BLUE RIBBON BUTTER TARTS

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Growing up there were two very important dates in our lives  .  The first was Christmas day, and the other the Prince Albert Agriculture fair. We children lived in glorious anticipation of each date. Sister Heather and I planned for … Continue reading

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OATMEAL CHOCOLATE CHIP COOKIES

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There are some who say the ultimate sweet treat is cookies and milk.  Make the cookie crispy rich with the perfect amount of old fashioned oatmeal,  bittersweet and milk chocolate chips and you have the oatmeal chocolate chip cookie that dreams are made of.  Bake with the best chocolate chips you can find or be creative and  chop a bar of good chocolate into coarse chunks.

OATMEAL CHOCOLATE CHIP COOKIES
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: cookie
Cuisine: baking
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A crispy rich cookie with old fashioned oatmeal and double chocolate chips
Ingredients
  • 2 cups (10 oz) unbleached all purpose flour
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • 1 tsp salt
  • 1 cup (8 ounces or 2 sticks) unsalted butter room temperature
  • 1 cup (7 ounces) granulated sugar
  • 1 cup (7 ounces) packed light brown sugar
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 2¾ cups (9 ounces) rolled oats (slow cooking old fashioned type)
  • 1 cup (6 ounces) bittersweet chocolate chips or chunks
  • 1 cup (6 ounces) milk chocolate chips or chunks
Instructions
  1. Preheat oven to 350F
  2. Line baking sheets with parchment paper
  3. Combine the dry ingredients, flour, baking soda, baking powder and salt into a bowl and whisk to combine.
  4. Using stand mixture with paddle attachment beat the butter and sugars for 5-10 minutes until light and fluffy.
  5. While mixer is running add vanilla, and eggs one at a time.
  6. Gradually add dry ingredients (flour, baking soda, baking powder, salt) in 2-3 additions with the mixer on low speed.
  7. Combine the oats and chocolate and add them to the dough with mixer on low speed, mixing just until well distributed.
  8. Scoop the dough into balls the size of ping-pong balls (1.5 oz.) and arrange on cookie sheets, 6 per pan, then press into ½-inch-thick disks.
  9. Bake for 10 - 15 minutes. The edges of the cookies should be golden brown.

 

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Posted in Christmas Food Ideas, Desserts, Desserts and sweets | Tagged , , , | Leave a comment

RETRO GARLIC BREAD

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Garlic bread  is so retro, so seventies, so easy to make,  that we forget why everyone enjoys it.  Home-made garlic bread is the first thing everyone reaches for at the table.    Five ingredients, three steps, that’s all you need to bake up an unforgettable loaf that puts grocery-store versions to shame.

EASY GARLIC BREAD
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: side dish
Cuisine: retro cuisine
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An unforgettable loaf that puts groacery=store versions to shame.
Ingredients
  • 1 loaf soft Italian or French style bread (about 12 ounces) unsliced
  • 6 tablespoons (3 ounces) unsalted butter
  • 2 fat cloves garlic, finely chopped
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • ½ teaspoon fine sea salt
Instructions
  1. Heat oven to 400 F. Slice the loaf into 1-inch-slices without cutting all the way through the bread.
  2. Melt the butter in a small sauce pan over medium heat.
  3. Add the garlic and cook stirring often until fragrant, about one or two minutes. Let cool slightly.
  4. Add the parsley and ½ tsp salt.
  5. Brush the butter mixture between the slices and wrap the loaf in foil
  6. Bake until warmed through, ten to fifteen minutes.
  7. Oven the foil and bake until lightly toasted on top, five to seven minutes more.
  8. Serve warm

 

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