Salmon Platter

I spent last weekend at my friend Victorias place where as I have mentioned we have discussions that try to solve the issues facing the world including economic, political and social affairs. If only we ruled the world – I think it would be a better place ;-).

Kidding aside we also always cook up some wonderful meals which is really what this blog is about. This time we did a salmon platter with some fabulous salmon fillets we got on sale.

Victoria has a great cast iron platter that we roasted some potatoes on (after parboiling them first to soften them), grilled some asparagus – fresh picked (by Victoria) and a lovely salmon tail fillet.

salmon dinner

The salmon turned out super moist and layers just peeled away. It was delicious.  We had marinated it with a bit of dijon mustard and maple syrup (1 tbsp of dijon and 2 tbsp of syrup). The potatoes were parboiled then put on the oiled platter and the asparagus was also done in the oven with everything else.

The potatoes took about ½ hour to roast (although I think in hindsight I would have gone a bit longer – perhaps 45 minutes at 375 degrees C). Everything else was in at 375 for about 15 minutes. The salmon was turned once at about the 10 minute mark.

I think the secret is that you put the cast iron platter in while the oven is heating up so it is hot when everything is placed on it. That seemed to make a difference in the timing as well.

After the 15 minutes we put everything on a platter and sprinkled the asparagus and the potatoes with parmesan peels then squeezed some lemon on top.  The perfect meal in my books.  It was absolutely delicious. I could tell because there was nothing left when we were done.

Advertisements

Quinoa crusted tuna

Forgive my only reblogging the last few weeks.  I caught a virus (flu?) a few weeks ago and am only now getting my full strength back. Haven’t cooked much lately so I am relying on the amazing blogs that are out there with fabulous recipes.

This one is for Quinoa crusted tuna. The recipe sounded great and the pic made me want to make it.  Check it out by clicking on the name of the recipe above or clicking the URL here http://www.azestybite.com/quinoa-crusted-tuna/

quinoa-crusted-tuna-3

The recipe comes from a blog called a zesty bite which has some really nice recipes in it.

I hope to be back to regular blogging next week.

Cheers

Cindy

Vancouver Island Holiday


I just spent a week out on Vancouver Island with my cousin Rebecca – what a fabulous week! Aside from the most perfect weather, she has just purchased the most perfect house. It’s a heritage home that was “floated” over from Victoria a few years back.

Rebecca is planning on having a B&B at the house and I can’t think of a better place to be. The house has so much character and Vancouver Island is so beautiful. This was a sort of working holiday as I was helping to get things done around the house.  My cousin has some beautiful art that needed hanging so we put up at least a dozen pictures, a beautiful carving of loons and a gorgeous hand made wall hanging.  I also built a headboard from an old door that was left outside (solid oak – they don’t make doors like that anymore).

Now for the food….

Salmon, seafood and more salmon.  It doesn’t get any better than heading down to the fishing boat and buying some salmon for dinner. We had salmon in scrambled eggs for breakfast, in omelettes, seared salmon and BBQ’d salmon. Oysters that were half the size of my palm were $9 for 14!!! And oh so fresh.

IMG_1816

Farm fresh eggs and salmon and grilled potatoes for breakfast

One night we had maple salmon with boiled potatoes and sea asparagus. Some of you may remember I talked about sea asparagus in an older post – I had never heard of them and here they were growing wild at the waters edge right in front of her home!  We picked them and soaked them and I sautéed them with some garlic to put over the salmon.  Yummy meal. We had some fresh tomatoes that a neighbour brought over that day from their garden.  We decided this was a 10 mile meal (as opposed to a 100 mile version)

DSC_1182

Sea asparagus growing wild

 

 

IMG_1806

Soaking in water as they are very salty

 

IMG_1807

Wild Pacific Salmon

 

IMG_1809

Yum!

My cousin Rebecca is a champion pie maker and since blackberries grow wild everywhere around the island where she lives she made a blueberry and blackberry pie that was outstanding.  We had it my last night at a dinner party given by Kim and Tom with Mary Jo and Veer. What a great night – drinking blackberry wine and eating fresh BBQ’d salmon with oysters. What a great week with great people!

IMG_1820

Before going into the oven

IMG_1821

Baked – what an incredible smell!

 

See below for pics of the house and the neat headboard (yes I am proud of it) 😉

Rebecca's house

headboard1headboard detail

 

Dinner at Playa Cabana Cantina (Toronto)

Had dinner with my friend Anne at a new hot spot in the Junction area of Toronto.  Mexican style seems to be the new “in” food this year as Mexican restaurants are popping up everywhere. This restaurant is part of a chain called Playa Cabana and this particular restaurant was called “Cantina”.

I had read all kinds of reviews mostly saying the food is great but the service not so much. What I do know is that we could not get a reservation after 5:30 on Saturday evening even a week in advance!  They didn’t think we could get a seat even at the bar if we just showed up as Friday, Saturday and Sunday are their big nights.

So we took the 5:30 reservation. We walked around the area for an hour or so before going to the restaurant and found several great furniture and accessory stores all with unusual items at reasonable prices. When we had enough looking and wondering around (it was cold out) we went into the restaurant and had our dinner.

Anne ordered the chicken burrito “Cantina”  and I had two tacos – haddock and ancho braised short rib.  We decided to have a traditional drink and both ordered a “Paloma” made up of 1 ½ oz grapefruit infused Tromba Blanco (Tequila), citrus syrup and lime.  Yum!!!!!

The food tasted great and two tacos was certainly enough given we had guacamole and tortillas (made on site and delicious I might add). Anne barely made it through her burrito and we both left stuffed to the gills.

After everything I had read I expected the service to be mediocre but it was just fine and the meal was terrific!

I would however mention that it is quite loud with the music and the loud talking but it added to the ambience of the evening. Those of you who know me know I hate having to yell across the table but this was not anywhere near that bad. I would give this a definite thumbs up. The whole meal including drinks, tax and tip was $31 each.  Not bad.  Below are some pics of the meal.

IMG_1421

IMG_1420

 

 

IMG_1428

IMG_1425

IMG_1423

IMG_1429

Shrimp and Kale on Pasta (Gluten Free)

Many of you that read this blog know that I like to use up whatever is in the fridge when I can. I had recently bought a big batch of kale as it looked so fresh. It had been a while since I had shrimp and pasta so I thought I would mix it up with the kale – how could it be bad? I also had some mediterranean black olives which I thought would give a nice saltiness to the dish.

Below is the recipe – it lasted me for three meals which in my book is a good use of leftovers. By the way – it tasted good too!

IMG_1164

Ingredients:

1 package of GOGO Quinoa pasta (I like this type of gluten free pasta) – penne style noodle

10 shrimp (frozen tail on)

1 bunch of kale with the stem and core trimmed off and the leaves chopped

10-15 black olives broken in half to take out the pit (easier to buy pitted)

2 tsp chopped garlic

Olive oil to sauté kale and shrimp

Directions:

Add contents of the pasta to a pot of boiling water.  Boil until softened (takes a bit longer than regular pasta).  When it is finished the water is quite starchy so I tend to rinse the pasta under water for a minute.

Add oil to a pan and put chopped kale till you have filled the pan.  Start to sauté the kale in a covered pan so the steam will help to soften it.  I also added about 1/2 cup of water in small amounts to aid in the steaming and sautéing process.  When the kale is wilted slightly add the chopped garlic and the black olives and mix – continue to steam/sauté until the kale is fairly soft.

When the kale is almost ready – throw in the raw shrimp, mix with the kale and garlic and cook until the shrimp curls and turns pink on both sides.

Add in the pasta and mix everything together.  Heat through and serve with crusty bread and grated parmesan cheese.

Fish Cakes

While I normally use tuna and sweet potato in these cakes, I felt like using a fresh fish this time so went and bought haddock (it was on for a good price). The process is almost the same as the tuna but a bit more involved in that I had to cook the haddock first.  I debated how I would do this but settled on a quick, easy and yummy method which was to poach it. See below for method and recipe for this dish.  It turned out well and I was able to freeze a number of the cakes and they were just as good when defrosted. Great to keep in the freezer for those days when you don’t know what to have or just want a light dinner.

Fish cakes

Ingredients and Directions to serve 4 (2 cakes per person):

I first make a broth for  poaching, this usually includes the following items but you can add anything you like.

2-3 cups vegetable, chicken or fish broth (I use what I have on hand)

1- Lemongrass stalk – smash the white portion of the lemongrass so it is almost chewed looking and put the whole thing in the broth

Handful of cilantro fresh or 1 tsp of dried

A good shake of lemon pepper or just a pinch of regular pepper

2-3 tbsp of lemon juice and if you are using fresh add some zest

Doesn’t matter what the broth looks like just what it tastes like.

Fish cake ingredients:

6-8 small-medium fillets of fish

3 large sweet potatoes

Place as many pieces of fish fillets into the broth as will fit making sure the fish is covered in broth.  It will only take about a minute or two depending on the thickness of the fish. The haddock I used was not a thick cut but about 1/2″ fillets. When the fillet is slightly flakey and looks cooked, take it out and drain it on paper towels so it is not too moist. Add more fish to the broth till it is all poached

Crumble the fish into a large bowl and add softened sweet potato (boil or microwave the potato in small uniform pieces until it is soft enough to mash).

Add the following ingredients:

2 tbsp dijon mustard

2 tbsp plain yogurt (use more if you need to make it more moist or add a  spoonful of the broth)

1/2 – 3/4 of a cup of panko crumbs (use breadcrumbs if you don’t have panko). Add 1/2 cup to start and add more as you need till the consistency of the mixture will shape and hold in a ball in your hands

I don’t use salt but feel free to add a pinch to the mixture

Optional – chopped cilantro or parsley fresh

Form the cakes in your hands and sauté them till golden on one side then flip over until the other side is golden.  Take out of the pan and place on a paper towel to absorb any excess oil (I use canola oil as it has a higher burn rate – meaning you can heat it higher than olive oil without it smoking). I cook on a medium heat – if it is too high the cakes can burn.

Serve with a dollop of plain yogurt, sour cream or a seasoned yogurt or dip – we used a jalapeno greek yogurt dip mixed with some plain yogurt to reduce the heat level a bit. Served with a salad this makes a nice dinner.

Note: You can also make small bite size cakes to use as appetizers

Chicks in Charge Retreat

I just love that name!  We just had our annual Chicks in Charge (women running their own businesses) retreat at Sheryls country home.  I always come back exhausted, stuffed with good food, invigorated and enlightened! This year was no exception.  Food always seems to be the key to getting everyone connecting – we eat like royalty when we are there starting with Sheryls initial lunch which was once again outstanding.

We had poached salmon, roasted green beans, mushrooms, walnuts and baby potatoes, pesto marinated tiny heirloom tomatoes and a kale and mango salad. That was just lunch!

poahed salmon

Kale salad

roast veg

tomatoes

Snack time (as though we needed more food….) Amy made an incredible flourless, sugarless chocolate cake (sugar was in the chocolate only – it was divine).

cake

Dinner was my turkey chilli (click for link to recipe) with toppings that included guacamole, shredded old cheddar cheese and low fat sour cream along side a great mixed green salad and home baked oatmeal cookies made by Victoria.

Breakfast the next day was a fabulous frittata with peppers, onion, mushrooms and zucchini (I forgot to take pictures again – forgive me,  we just dove into the meal) made by Nancy. We also had Eloise’s home made granola (click for recipe) and yogurt along with regular and gluten free muffins.

Lunch was leftovers of the day before but the main course was Mariannes fabulous coconut curry chicken – so so good. Below is the recipe. Well worth trying it was devoured by the chicks.

Coconut Curry Chicken

I usually DOUBLE this recipe, and freeze the extra portions.  Can be served hot or cold.

Ingredients                                                                           Substitute

¼ cup coconut oil                                                                Canola oil

¼ cup (or less) Dijon mustard

2 tbsps.  regular mustard (e.g., French’s)

½ cup coconut nectar                                                        Honey

½ tbsp. or more Curry Powder

1 tsp.  lime juice AND grated rind

1 tsp. salt

Garlic

1-1.5 lbs. boneless chicken thighs (~12)                        Boneless chicken breasts,                                                                                                             sliced

Bring all ingredients to a boil in a stainless steel saucepan.  Pour over chicken.  Cook for 45 mins. at 350 degrees.   Enjoy!

Believe it or not, we also managed to have a great guest speaker (Wendy) and business and life discussions from morning till night and then again the next day.  Now you understand why we leave feeling exhausted, stuffed with good food, invigorated and enlightened!

Till next year!

Asparagus Risotto at Suzanne’s

The other night I was looking through the fridge and realized there was nothing to make for dinner. Coming to the realization that I may be eating a peanut butter sandwich that night, I was contemplating what to do when the phone rang. It was my friend Suzanne asking me if I want to come to an impromptu dinner at her place.  She too said she didn’t have anything to make which leads to her fall back meal of risotto.

I haven’t made risotto in ages but Suzannes is out of this world.  She went out and got some scallops and seared them to serve with the asparagus risotto.  It was a meal fit for a queen, so good with freshly grated parmesan cheese sprinkled on top and a fabulous baby spinach salad made by another friend Ginny.

There are many variations on risotto but the main thing is to use a starchy rice like arborio and slowly add liquid until absorbed – including a cup of white wine 😉

You can add all kinds of ingredients – salmon, vegetables, mushrooms etc.  Good way to use up ingredients in the fridge…..

risotto

I always forget about making risotto but after this meal trust me when I say it is now at the forefront of my mind.  Thank you my friend for a fabulous evening!

Shrimp and Kale

It was another night where I wanted to use up ingredients in the fridge but still make something interesting.  I always keep shrimp in the freezer because they can turn any meal into something a little more special.  Tonight I decided to use up a batch of kale I had in the fridge and a yellow pepper and some feta cheese.  Here goes:

shrimp and kale

This dish took about 20-30 minutes in total.

Ingredients: Serves 2-3

1 leek (white part only) sliced

1 bunch of kale chopped finely

1 pepper (any colour will do)

2 garlic cloves minced

10-15 shrimp (medium sized)

1 – 14 oz can finely diced tomatoes (you can chop about 4 roma tomatoes instead of using canned if you like)

Feta cheese for sprinkling over top

Directions

Sauté leeks and chopped pepper till soft (I add a small amount of brown sugar to help brown them a bit and to make the tomato flavour a bit less acidic.) Add chopped garlic when leeks are soft and sauté together for a minute or two.  Then add tomatoes and chopped kale and mix till the kale begins to soften.  Once the kale is soft add the shrimp and mix thoroughly. Cover and let it finish cooking for about 3-4 minutes.

Put in a plate and sprinkle with some feta cheese and serve.

Summer dinner with Fern and Ian

Fern is my oldest friend – we have known each other since we were 8 years old (just a few years ago really 😉 )

I took a half day off work on a Friday and hung out with Fern in her lovely swimming pool after which we made dinner for her family . It was a lovely day with a perfect ending – good food and good company.

The menu was simple – fresh salad topped with feta, mixed red and white quinoa with grilled onion, red pepper and a bit of parmesan cheese, grilled marinated salmon and fresh corn on the cob just boiled.  While simple, the food was fresh and delicious.  Cooking with friends is a great way to spend time.

summer dinner at Fern and Ians

red & white quinoa and veg

salad with feta