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.

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.

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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)

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Sea asparagus growing wild

 

 

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Soaking in water as they are very salty

 

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Wild Pacific Salmon

 

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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!

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Before going into the oven

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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

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Reunion Dinner

I had dinner Friday evening with a friend whom I haven’t really seen in several years. Ginny is an amazing chef so when we ran into each other after all those years and she invited me to dinner Friday evening how could I refuse?

Dinner consisted of veal tenderloin (which I have never before seen), grilled sweet potatoes, grilled corn on the cob (soaked in water for 15 minutes with the husks, then thrown on the grill for 15-20 minutes until cooked and the husked are getting blackened), steamed broccoli and a fabulous salad which included beets, onion, massaged kale (yes you read that correctly – you massage the kale until it breaks down the tough fibres and it becomes easily chewable and soft. Wonderful technique – see I knew I would learn something new having dinner with her ;-). The rest of the salad had walnuts, romaine lettuce, chopped apple and the dressing was made with walnut oil.  The second thing I learned at dinner….Walnut oil is fabulous! I must get some as it has such a lovely nutty flavour that enhances the dressing and salad and I am sure anything else you put it on.

Dinner was really nice and a real catch up on a beautiful evening.  Great way to spend Friday night in my books!  Thanks Ginny!

 

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More Party Food

In a continuation of the party I went to last weekend and catered as well – I am sharing the food that was prepared for 30 people.  First off the party was amazing – my friends Jay and Jonathan live in Cambridge Ontario and have a fabulous historic home on a huge lot so the evening was spent under a pergola on the deck and then on the grounds for a big bonfire as the evening got cooler.  Too much fun was had by all.

Last weekend I posted the stuffed dates and salad (truth be told the salad was for another event but I liked the way it turned out). This week are all of the foods I prepared.  Remember everything was to be finger food style so plates and cutlery were not a necessity.

Here was my thinking behind the choice of dishes I made. I wanted food that could be eaten with fingers (i.e. on skewers) and to cover the basics of salad, main course meat/fish, side dishes and then dessert.

The while I had the above order in mind – we put everything out together as it worked better for people to just come to the table and pick their choices.

The menu and recipes – this is a long list so stay with me on this…

First off salad skewers made with grape tomatoes, bocconcini cheese balls and chunks of baby cucumbers. Just before serving I drizzled some balsamic glaze over these skewers.

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Next on the list was smoked salmon with cream cheese on crackers with some crushed dried nori (seaweed strips) sprinkled over top.

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Then came Korean grilled beef skewers and the honey mustard chicken skewers.  Below is the recipe for the meat – the Korean Beef is now a new favourite – everyone went nuts over it.

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I did the prep work for the meat the day before and marinated for 24 hours in ziplock bags.

Honey Mustard Chicken Skewers

So the honey mustard chicken is simple – just mix about a ¼ cup of honey with about 1/4 cup of olive oil and about 4 tbsp of dijon mustard – adjust to suit your taste.  I also added a few crushed garlic cloves and some ground black pepper. I used 6 chicken breasts cut into thin strips lengthwise so there was enough to put on a skewer.

Korean Beef Skewers – I got this recipe from Food and Wine magazine but adjusted a bit:

1/4 cup soy sauce

2 tablespoons sugar

2 tablespoons dry white wine – I used the same amount of chicken broth as I didn’t have any white wine handy

2 large garlic cloves, very finely chopped

1 tablespoon toasted sesame oil

2 teaspoons crushed red pepper

1 2 1/2 pound beef flank steak, cut across the grain into thin long slices

1/4-inch-thick slices 16 scallions – I didn’t use these

Vegetable oil, for rubbing

Salt – didn’t add this either as the soy sauce had enough salt

1. Combine the soy sauce, sugar, white wine, chopped garlic, toasted sesame oil, and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight. 2. Working in batches, grill the steak over high heat (I BBQ’d it) until the slices are richly browned and medium-rare, about 30 seconds per side. Put pieces on a plate and let them cool – then put them on skewers just before serving.

Next was mini turkey meatballs in a sweet chilli sauce – this is my usual baked turkey meatball recipe but just made them smaller and tossed them with a store bought sweet chilli sauce instead of tomato sauce and put some into a cup for dipping as well.

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Next on the menu was my tuna and sweet potato cakes but made mini size and a cup of 1% yogurt for dipping.

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I then thought I needed something else that wasn’t meat and what do people love more than shrimp? Again I had a craving for shrimp and chorizo sausage so that was the next group of skewers.

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These are super simple – I sautéd the sliced chorizo and put aside – next I sautéd the shrimp in some garlic and put them in a dish – then it was just a matter of putting them together on bamboo skewers (they looked better on the shorter skewers than the long ones)

The side dishes were baby stuffed potatoes where you just boil the baby potatoes, then scoop out the centre leaving a bit of potato to hold the shape and then mix crumbled cooked bacon, chives and sour cream with the bits of potato you have scooped out . Once it is all mixed just spoon it back into the potatoes.  This was quite finicky but tasted good in the end so worth while.

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Last of the main course food was grilled asparagus wrapped in prosciutto.  Simple and easy – just toss the asparagus in olive oil, then grill them (I did them on the BBQ) and then wrap a couple of stalks in a piece of prosciutto and you are done.

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Finally dessert – you saw the dates in my last post (I will put in again just so you see them). I put fresh fruit on skewers so they could be taken away from the table and you got several pieces at one without a mess. Each skewer had a slice of pineapple, a green grape, a strawberry, a purple grape and a raspberry.  You can make these with any fruit you like.

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And there you have it the whole party in food.  What I am not showing is the amazing evening we all had.  Great company, kudos to the hosts and all I can say is “when is the next party”?

 

 

 

 

 

 

 

Summer BBQ Dinner

I know you must be getting tired of my raving about Ted and Judy’s cooking but trust me if you were eating their food you would never tired of it!  Last week I was there for dinner on a lovely cool spring/summer evening and Ted BBQ’d simple chicken breasts and asparagus along with fingerling potatoes. Inside a fabulous lush salad was made by Judy with a dressing made by their son Jonathan (apple doesn’t fall far from the tree in that family).

Simple meal but so tasty and cooked to perfection.  Moist chicken (albeit large – which of course just means left overs for me ;-)), Judy found something called seaweed asparagus (think that was what it was called). Tiny little shoots that look like mini asparagus but grown in the sea so quite salty.  She par boiled them and let them soak for awhile and the salt level came right down.  Very much a sea salt flavour as opposed to the stuff you shake on food though – so delicate).

For the potatoes – Ted roasted them on the BBQ then we added the softened garlic that was cooked with them and I mashed it and put it back over the potatoes which Ted then did a light “smash” too to create what you see below.

The sea asparagus was sprinkled over the chicken and the salad provided for a very green and healthy looking delicious dinner.  No surprise there – I figured I have never had a meal there that wasn’t wonderful – okay maybe the company has something to do with it too but truly the food is always amazing – such creative cooks – very inspiring.

 

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