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Sunday, September 30, 2012

Monk's Salmon

Course Main Dishes

Prep. Time 20 mins
Cooking Time 20 - 25 mins
Refrigeration Time 1 hr
Yields 6 servings


What You Need

8 oz (250 g) fresh scallops
1/2 onion, chopped
1 garlic clove, chopped
1 tbsp (15 ml) fresh rosemary
1 tbsp (15 ml) fresh basil
2 1/2 oz (75 g) Canadian Oka or
Canadian Trappist cheese, into small pieces
1 egg white
1/2 cup (125 ml) cream 35 %
Pepper, to taste

1 1/2 lb (750 g) 6 fillet salmon
1 tbsp (15 ml) butter
Juice of half a lemon
1 cup (250 ml) fish stock or sea food stock
2 oz (60 g) Canadian Camembert cheese


In a food processor combine scallops, onion, garlic, rosemary and basil. Add Canadian Oka or Canadian Trappist cheese and continue to blend 2 to 3 minutes. Add egg white and half of the cream. Continue to blend until smooth thickness is obtained. Season. Chill.

Spread mousse over each salmon fillet and roll in a tournedos fashion.

Brush the bottom of a skillet with butter and line the salmon tournedos inside.  Season and sprinkle with lemon juice. Add fish stock. Cover and braise in oven 300 °F (150 °C) for 15 to 20 minutes. When done, remove tournedos from skillet and keep warm.

Place the skillet over heat, reduce the stock by half.  Add remaining cream and reduce by half. Add Canadian Camembert cheese, stir well and remove from heat immediately. Strain sauce.

Serve 1 tournedos on pasta, cover with Canadian Camembert cheese sauce.

Per serving
Energy: 442 Calories
Protein: 38 g
Carbohydrate: 4 g
Fat: 30 g
Calcium: 19 % / 213 mg

Shrimp Wontons with Asian Dipping Sauce

Course Hors D'oeuvres & Appetizers

Prep. Time 45 mins
Cooking Time 8 mins
Yields 32 wontons

8 oz (250 g) chopped, cooked shrimp
8 oz (250 g) chive and onion
Canadian Cream Cheese
2 tbsp (30 ml) chopped coriander
1 tsp (5 ml) chopped ginger root
1 tsp (5 ml) sesame oil
32 wonton wrappers

Asian Dipping Sauce:
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) rice vinegar
Chopped coriander


Combine shrimp, chive and onion Canadian Cream cheese, coriander, ginger root and sesame oil. Mix well.

Place about 2 tsp (10 mL) of mixture in the centers of wonton wrappers. Brush edges with water, bring corners together over filling, twist and pinch to seal.

Place wontons on baking sheet, brush outsides with water and sprinkle with toasted sesame seeds. Bake, 1 dozen at a time, in 425 °F (220 °C) oven for 8 minutes or until golden around the edges.

Serve warm with dipping sauce.

Asian Dipping Sauce:

Combine soy sauce and rice vinegar. Add chopped coriander, to taste.

All-Purpose Brine

Makes 1 gallon / 4 L

Half this recipe will be enough for a beef tongue weighing 3 pounds / 1.4 kg or the equivalent weight of pork or lamb tongues.

8 ounces / 225 g coarse sea salt
1 cup / 6-1/4 ounces /180 g brown sugar
1 tablespoon toasted coriander seeds, crushed
1 tablespoon black peppercorns, crushed
1/2 teaspoon allspice berries, crushed
1/2 teaspoon juniper berries, crushed
4 cloves garlic, crushed
4 large sprigs fresh thyme
4 fresh bay leaves
1 gallon / 4 L water

Place the salt, sugar, coriander, peppercorns, allspice, juniper, garlic, thyme and bay leaves in a saucepan.  Add 8 cups /2L of the water, then place over medium heat and bring to a boil, stirring to dissolve the salt and sugar. Boil for 2 minutes, then remove from the heat. Pour into a glass container, add the remaining w ater and leave to cool completely.

Now the brine is ready to use. Thoroughly rinse the odd bit to be brined, pat dry, and place in the brine following the recipe instructions.

Clarifying Butter

To make 1/2 cup of clarified butter, start with 3/4 cup (6 oz. or 170 g) of unsalted butter and follow the instructions that follow.
Cut unsalted butter into small pieces and place them in a small, heavy saucepan over very low heat.  Once the butter has melted, skim any foam from the surface.

Remove the pan from the heat and let the melted butter stand for 5 minutes.

The butter should separate into a clear golden liquid and white milk solids, which will fall to the bottom of the pan.

Carefully strain the golden liquid through a fine-mesh sieve lined with a double layer of cheesecloth into a clean glass jar, leaving the milk solids behind.

When cool, cover the container and store the clarified butter in the refrigerator.

Sweetbreads with Orange and Cumin

Serves 2

The orange and cumin here add a layer of flavour to the sweetbreads, and the juice makes a simple orange butter sauce to serve with them.
You can serve them with the sauce, or serve them over some lettuce leaves, to contrast with the richness of the sweetbreads.

1 orange
1 egg
2 teaspoons (10 mL) cumin seed, toasted and ground
2 tablespoons (30 mL) flour
3/4 cup (2 ounces or 60 g) fine fresh bread crumbs
11-1/2 ounces (325 g) sweetbreads, prepared
Coarse sea salt and freshly ground black pepper
1/2 cup (125 mL) clarified butter
Boston or Bibb lettuce leaves (optional)

Preheat the oven to 200F. Place a baking sheet lined with paper towels in the oven. Finely grate the zest from the orange and then squeeze the juice.  Whisk the egg with the orange zest, 1 tablespoon of tghe juice, and the cumin, then pour into a shallow dish. Place the flour in another shallow dish and the bread crumbs in a third shallow dish.

Cut the sweetbreads into ½-inch slices.  Season the slices with salt and pepper, then dip them into the flour ot coat, shaking off the excess. Next, dip the sweetbreads into the egg mixture and then into the bread crumbs.

Place the clarified butter in a large frying pan over medium heat.  When the butter is hot, add the bread-crumbed sweetbreads in batches, if necessary, and fry until brown, about 10 minutes, turning once. Transfer the sweetbreads to the paper towel-lined baking sheet and keep warm.

Carefully pour the remaining orange juice into the pan – it will splutter – and stir with a wooden spoon to deglaze the pan.

Transfer the cooked sweetbreads to warmed plates, add 3 or 4 small lettuce leaves, and pour over the pan juices. Serve immediately

Saturday, September 29, 2012

Christmas Butter Cookies

Course Desserts and Sweets


What You Need

2 1/4 cups (560 ml) all-purpose flour
1/2 tsp (2 ml) salt
1 1/4 cups (310 ml) butter, softened
1 cup (250 ml) icing sugar
2 tsp (10 ml) vanilla extract


Stir together flour and salt. Cream butter; gradually beat in sugar and vanilla extract. Add dry ingredients to creamed mixture part at a time. Proceed with one of the following variations:

Almond Crescents:

Stir 1 cup (250 mL) ground almonds into dough. Form into 1-inch (2.5
cm) balls. Shape into crescents. Place on ungreased baking sheets. Bake one dozen at a time in 350 °F (180 °C) oven 12 to 15 minutes. Cool. Drizzle with melted semi-sweet chocolate.

Makes 6 dozen cookies.

Chocolate Buttons:

Stir 1-1/2 cups (375 mL) chopped toasted hazelnuts into dough. Form into 3/4 inch (18 mm) balls. Place on ungreased baking sheets. Bake one dozen at a time at 325 °F (160 °C) oven for 10 to 12 minutes. Cool. Fill indentation with melted semi-sweet chocolate.

Makes 9 dozen cookies.

Nice and Nutty Pecan Balls:

Stir 1-1/2 cups (375 mL) finely chopped toasted pecans into dough. Form into 1-inch (2.5 cm) balls; roll in ground pecans to coat, if desired. Place on ungreased baking sheets. Bake one dozen at a time in 325 °F (160 °C) oven 12 to 15 minutes. Garnish with melted semi-sweet chocolate.

Makes 6 dozen cookies.

Mini Chips Shorties:

Stir 1-1/2 cups (375 mL) miniature chocolate chips into dough. Form into 1-inch (2.5 cm) balls. Place on ungreased baking sheets; flatten slightly in criss-cross pattern with fork. Bake one dozen at a time in 325 °F (160 °C) oven 11 to 12 minutes. Cool.

Makes 6 dozen cookies.

Chocolate Nut-Tipped Logs:

Form dough into 1-inch (2.5 cm) balls; shape into 2-inch (5 cm) long cylinders. Place on ungreased baking sheets. Bake one dozen at a time in 325 °F (160 °C) oven 12 to 15 minutes. Cool. Dip ends in melted semi-sweet chocolate; then in finely chopped nuts.

Makes 6 dozen cookies.

Orange Walnut Crisps:

Stir 1 cup (250 mL) finely chopped toasted walnuts and 1 tbsp (15 mL) grated orange peel into dough. Form dough into 1/2-inch (12 mm) balls. Place on ungreased cookie sheets; flatten to rounds about 1-inch (2.5 cm) in diameter with flat bottomed glass dipped in sugar. Bake 2 dozen at a time in 325 °F (160 °C) oven 10 minutes. Cool. Dip half of each cookie into melted semi-sweet chocolate.

Makes 12 dozen cookies

Layered Cheese Pâté

Course Sauces, Dips and Spreads

Prep. Time 15 mins
Refrigeration Time 1 hr, 15 mins
Yields 4 cups / 1 L


What You Need
8 oz (250 g) roasted garlic Canadian Cream Cheese
2 tbsp (30 ml) chopped green onions
Black pepper, to taste
2 cups (500 ml) of shredded Canadian Cheddar
4 oz (125 g) Plain Canadian Cream Cheese
1 heaping tbsp (15 mL) chopped hot pickled red peppers or pimento
2 cups (500 ml) shredded Canadian Gouda
1/4 cup (60 ml) chopped parsley
4 tsp (20 ml) milk
1/2 tsp (2 ml) salt


Stir together roasted garlic Canadian Cream Cheese, chopped green onions and black pepper. Spread evenly in 4-cup (1-L) foil-lined bowl or loaf pan.

Combine shredded Canadian Cheddar, Plain Canadian Cream cheese, cubed in bowl of food processor fitted with metal blade. Process until smooth. Stir in chopped hot pickled red peppers or pimento. Spread over Canadian Cream cheese layer; chill 15 minutes.

In clean bowl of processor, combine Canadian Gouda, chopped parsley, milk and salt. Process until smooth; spread over Canadian Cheddar layer. Cover and chill for 1 hour or up to 4 days.

How to Prepare and Cook Heart

Generally, hearts are trimmed of the top flap and any connecting tubes. If not, cut off these and any fibrous tissue around them. Give the heart a rinse under cold running water to remove any blood that might still be in the ventricles, and pat dry.

There is a layer of fat around the top of the heart, often sweeping down the sides; in most cases you can leave this on, as it helps baste the heart while it cooks. If you are preparing heart to be grilled, you should cut most of it off and set it aside to render. If you are grinding heart for burgers, add it to the mixture.

If you're not cooking the heart whole, slice it open lengthwise to expose the chambers. Inside the heart you will see that the chambers are lined with silverskin and held together with sinews.  Sever these sinews and open up the heart; it will naturally divide into thinner and thicker sections. Cut these sections apart and use a sharp knife to remove all the sinews and silverskin, leaving clean, solid pieces of meat.  If you buy sliced heart, check to make sure all the sinews and silverskin have been removed before cooking.


Serves 4

Chef Gaétan Tessier, who teaches professional cooking in Gatineau, provided this chili-seasoned recipe for the cookbook Croquez l'Outaouais! (Blurb Inc. 2012), which he produced with his students at the Centre de formation professionelle Relais de la Lièvre-Seigneurie. Beautiful photographs by Trevor Lush accompany each well-written recipe, which includes a local product or two and a cooking tip. Price ($29.95) is high for only 23 recipes, but the little book is a real charmer. It's selling in Montreal at Librairie Gourmande in Jean Talon Market.
The extra marinade can be simmered and used for dipping.  The chef fries his wings; here is a baked adaptation.  Serve with a green salad and crusty bread.

24 chicken wings
2 tablespoons sambal oelek*
1 cup maple syrup
Salt to taste
1 tablespoon Worcestershire sauce
¼ cup cider vinegar
Vegetable oil
1/3 cup granulated maple sugar
Sea salt

*Sambal oelek is a hot chili paste used in Malaysian and Thai cooking.  It's available in jars in specialty stores and some supermarkets.

Marinate the chicken wings in a heavy plastic bag in a mixture of the sambal oelek, 7 tablespoons of the maple syrup, salt, Worcestershire sauce and cider vinegar for at least four hours or overnight. Preheat oven to 400F. Drain chicken wings well, reserving marinade for another use. Use aluminum foil to line a baking sheet that has a rim and brush foil with a little vegetable oil.  Arrange chicken wings in a single layer on the foil and bake, uncovered, in preheated oven for 20 minutes. Meanwhile, bring the remaining maple syrup to a boil in a small saucepan and simmer for three to five minutes or until slightly thickened. Remove pan from oven, pour off pan juices and turn wings over.  Baste  wings with thickened syrup and return to oven for another 15 to 20 minutes or until chicken is tender. Remove from oven and roll wings in a mixture of the maple sugar and sea salt.

© Copyright (c) The Montreal Gazette



This is one of the most beloved recipes in my recently published book Market Chronicles:  Stories and Recipes from Montreal's Marche Jean-Talon. It is a family recipe belonging to Aline Prud'homme, the octogenarian recipe-keeper in a long line of Prud'homme family cooks. I include it here because it is ridiculously easy to make and intensely, decadently maple flavored. It is also exceedingly sweet, so serve it in small portions. Shot glasses are perfect.

1-1/2 teaspoons powdered unflavoured gelatin (half an envelope)
2 tablespoons water
1 cup maple syrup
¾ cup whipping cream
Maple sugar and maple syrup for garnish (optional)

In a small bowl, sprinkle gelatin evenly over 2 tablespoons of water and stir until dissolved.

In a small saucepan, warm maple syrup.  Slowly add gelatin, stirring to combine thoroughly. Refrigerate from 15 to 20 minutes, until cool but not chilled enough to set.

With a hand mixer, whip cream until stiff peaks form.  Measure 14 cup whipped cream for garnish and set aside in refrigerator. Using a spatula, gently but thoroughly fold remaining whipped cream into cooled maple mixture.

Spoon into 2-ounce shot glasses or small bowls or ramekins and refrigerate at least 90 minutes or until set.  Top with a spoonful of whipped cream and a sprinkle of maple sugar and a drizzle of maple syrup ( if using) and serve.

Friday, September 28, 2012

California Cheese Squares

Course Hors D'oeuvres and Appetizers

Prep. Time 10 mins
Cooking Time 25 - 30 mins
Yields 48 squares


What You Need
1 3/4 cups (425 ml) fine cracker or tortilla chip crumbs
1 tbsp (15 ml) Five Roses All-Purpose Flour
1/2 cup (125 ml) grated Canadian Parmesan cheese
1/2 cup (125 ml) butter, melted
8 oz (250 g) 2 pkgs Canadian Cream cheese, softened
(250 ml) 1 carton Omega Pro Liquid Eggs, (or 8 eggs, beaten)
1/2 cup (125 ml) finely chopped sun-dried tomatoes , (oil-packed)
1/4 cup (60 ml) chopped fresh basil
1 tbsp (15 ml) balsamic vinegar
1/2 tsp (2 ml) coarsely ground black pepper
1/4 tsp (1 ml) salt


In bowl, mix together crumbs, flour, Canadian Parmesan and butter. Press into bottom of 13- x 9-inch (33 x 23 cm) baking dish. Bake in 350 ºF (18 0ºC) oven for 10 minutes; set aside.

Using electric mixer on low speed, beat Canadian Cream cheese until very smooth. Add eggs; mix well. Stir in sun-dried tomatoes, basil, vinegar, pepper and salt. Spread cheese mixture evenly over crumb base. Cover tightly with foil.

Bake in 350 ºF (180 ºC) oven for 15 to 20 minutes or until set but not firm. Let cool, loosely covered, on rack.

Serve at room temperature (or chill for up to 2 days; remove from refrigerator 30 minutes before serving). Cut into small squares.

Cheddar, Bacon and Potato Frittata

Course Main Dishes

Prep. Time 20 mins
Cooking Time 22 mins
Yields 6 servings


What You Need

6 slices side bacon, chopped
1 large onion, finely chopped
1 small red pepper, seeded, chopped
1 large clove garlic, minced
2 cups (500 ml) small new potatoes, sliced, cooked
5 eggs, beaten
1 1/2 cups (375 ml) shredded Canadian Cheddar*
3 tbsp (45 ml) chopped parsley


Cook bacon in large non-stick frypan over medium-high heat until crisp. Drain reserving 3 tbsp (45 mL) drippings; set bacon aside. Return reserved drippings to pan. Add onion, red pepper and garlic.  Saute over medium-high heat until onion is tender, about 5 minutes. Add potatoes and cook 2 minutes longer; remove from heat.

Sprinkle 1 cup (250 mL) of the Canadian Cheddar over vegetables in pan. Combine eggs and parsley and pour over all.  Cover and cook over low heat 10 minutes or until eggs are almost set.

Sprinkle with remaining Canadian Cheddar and cooked bacon. Broil until cheese is melted and eggs are set.


*For a change of taste use Canadian Swiss cheese.

Per serving
Energy: 363 Calories
Protein: 16 g
Carbohydrate: 23 g
Fat: 23 g
Calcium: 22 % / 240 mg


Yield:  6 servings

1 slice whole-wheat bread, crusts removed
2 tablespoons milk
1 1/4 pounds ground turkey breast
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
Ground black pepper
2 ripe medium tomatoes, seeded and finely chopped
1/4 cup minced fresh basil
3 tablespoons shredded low-fat mozzarella
3 whole-wheat English muffins, split and toasted

1. Tear bread into small pieces and place in a mixing bowl.  Pour milk over bread, stir  to coat well and allow to stand 10 minutes, stirring and mashing bread frequently until the mixture is almost smooth. Add ground turkey, garlic, Worcestershire sauce and 1/4 teaspoon pepper. Mix lightly but thoroughly. Shape into 6 patties.

2. Mix together tomatoes and basil. Season with salt and pepper to taste. Allow to stand at room temperature 5 to 10 minutes for flavors to blend.

3. Meanwhile, preheat grill to medium-high or allow coals to burn down. Lightly oil grill grate or spray with nonstifk spray.

4. Grill patties about 5 to 6 minutes per side or until lightly browned and internal temperatures registers 165 degrees on a meat thermometer.
Sprinkle each with 1-1/2 teaspoons shredded mozzarella cheese and allow to melt.

5. Place one patty, cheese side up, on each English muffin half. Spoon tomato mixture generously over the top of each patty.

Per serving: 235 calories; 8g fat; 6g saturated fat; 57mg cholesterol; 24g protein; 18g carbohydrate; 3g fiber; 318mg sodium.

Recipe developed for The Kansas City Star

St. Louis Post-Dispatch

© Copyright (c) The Montreal Gazette



This is a  recipe adapted from Anne Fortin's Cooking with Quebec Maple Syrup (Éditions Cardinal, 2010). It comes courtesy of chef Marie-Fleur St-Pierre, of Tapeo, the popular tapas restaurant in Villeray.

1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
6 chicken wings, split
6 chicken drumsticks
1 tablespoon olive oil Salt, to taste
2 tablespoons brandy or sherry (optional)
¼ cup maple syrup

In a small bowl, combine spices and set aside.

Using a sharp knife, make cuts in the chicken pieces and place them in a bowl. Drizzle with olive oil and salt.  Add brandy or sherry (if using), spice mix and maple syrup. Stir to coat chicken pieces. Cover and refrigerate 2 to 12 hours.

Preheat oven to 375F. Place chicken on a baking sheet lined with parchment paper.  Bake 30 to 40 minutes, or until chicken is tender and juices run clear. Turn halfway through cooking.


Yield:  4 servings

For the slaw:
2 tablespoons wasabi powder
1 1/2 tablespoons water
1/2 cup mayonnaise
1 teaspoon grated fresh ginger
1 clove garlic, minced
2 cups finely shredded cabbage or coleslaw mix
Kosher salt
Freshly ground black pepper

For the burgers:
1 pound sushi-grade tuna, cut into 1-inch pieces
2 tablespoons Dijon mustard
1 clove garlic, minced
1 tablespoon finely diced shallots
1 tablespoon finely grated fresh ginger
1 teaspoon finely grated lemon zest (colored portion of peel)
4 hamburger buns

1. Make the slaw. In a small bowl, mix together wasabi powder and water, forming a paste.  Add mayonnaise, 1 teaspoon ginger and garlic; stir until well combined.

2. Place cabbage in a medium bowl.  Add wasabi mayonnaise and toss until evenly coated. Season with salt and pepper to taste, then cover and refrigerate until ready to serve.

3. Make the burgers. Place tuna in a food processor and chop until coarsely ground. Do not overprocess:  The tuna should be minced, but not pureed, similar to the texture of ground beef. Transfer the tuna to a large bowl.

4. Add mustard, garlic, shallots, 1 tablespoon ginger and lemon zest; gently stir to combine. Divide the mixture into 4 equal portions. Being careful not to overwork or compact the meat too much, pat each portion into a patty about 3/4-inch thick. Cover; refrigerate for at least an hour or as long as overnight.

5. Preheat a clean grill to medium-high for 8 to 10 minutes with the lid closed. Open the grill and lightly brush the grates with vegetable oil.

6. Place the burgers on the grill.  Close the lid and cook, turning once, until the desired temperature is reached, 3 to 4 minutes per side for medium-rare. About 1 minute before the burgers are done, place the buns, cut-side down, on the grill and cook until lightly toasted.

7. To serve, place each burger on the bottom half of a bun and top with wasabi slaw. Add bun tops and serve immediately.

Per serving: 500 calories; 30g fat; 5g saturated fat; 55mg cholesterol; 31g protein; 27g carbohydrate; 3g sugar; 2g fiber; 590mg sodium; 95mg calcium.

Adapted from “Simply Grilling,” by Jennifer Chandler (Thomas Nelson, 2012)

Thursday, September 27, 2012

Caramelized Onion Risotto Pie

Course Main Dishes
Prep. Time 30 - 35 mins
Cooking Time 1 hr - 1 hr, 5 mins
Yields 8 servings


2 Vidalia or 1 Spanish onion
2 tbsp (30 ml) butter
1 clove garlic, minced
1/4 tsp (1 ml) each, salt
2 tbsp (30 ml) sugar
1/4 cup (60 ml) sherry
1 tsp (5 ml) Worcestershire sauce
4 oz (125 g) asparagus, cut into 1-inch (2.5 cm) pieces or
1 cup (250 ml) frozen peas, thawed
1 cup (250 ml) arborio rice
1/2 cup (125 ml) white wine
2 1/2 cups (625 ml) warm chicken or vegetable broth
1 cup (250 ml) freshly grated Canadian Parmesan cheese
2 tbsp (30 ml) chopped fresh thyme or
2 tsp (10 ml) dried thyme
1/2 tsp (2 ml) each Salt
1/3 cup + 1 tbsp (100 mL) Break-Free or (2 eggs, beaten)
1 tbsp (15 ml) chopped fresh parsley


Peel onions, cut into quarters and slice thinly. In large heavy skillet over medium-low heat, melt butter.  Add onions, garlic, salt and pepper; cook, stirring often for 10 minutes or until translucent. Increase heat to medium-high and cook, stirring often, for 4 minutes or until onions are browned.  Sprinkle with sugar; cook, stirring often, for 6 to 8 minutes or until caramelized. Stir in sherry and Worcestershire sauce. Set aside.

Cook asparagus in salted boiling water for about 3 minutes or until bright green.  Drain and rinse under cold running water; drain well. Add to onions in skillet; place over medium heat. Stir in rice; cook, stirring constantly, for 2 minutes.  Add wine and cook, stirring constantly, until wine is absorbed. Add about a cup of the stock and cook, stirring often, until stock is almost completely absorbed.  Add remaining stock and continue stirring. When stock is absorbed and rice is tender but still firm, stir in Canadian Parmesan cheese, thyme, salt and pepper. Taste and adjust seasoning.

Stir in eggs. Spoon into lightly buttered 9-inch (23 cm) pie plate. (Can be prepared to this point, covered and refrigerated for up to 2 days.)

Bake in 350 ºF (180 ºC) oven for 30 to 35 minutes or until golden. Sprinkle with parsley.

Mango Coconut Muffins

Course Desserts and Sweets

Prep. Time 10 mins
Cooking Time 30 - 35 mins
Yields 12 large muffins


What You Need
2 3/4 cups (675 ml) Five Roses All-Purpose Flour
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
3/4 cup (175 ml) butter, softened
1 cup (250 ml) packed brown sugar
3/4 cup (60 ml) Omega Pro Liquid Eggs or (1 egg)
1 cup (250 ml) buttermilk*
1 tsp (5 ml) vanilla extract
1 cup (250 ml) chopped mango or peaches
1/2 cup (125 ml) sweetened shredded coconut
1 tsp (5 ml) finely grated lime rind (optional)
2 tbsp (30 ml) liquid honey or corn syrup


In large bowl, mix together flour, baking soda and salt. In separate bowl, beat together butter and sugar.  Beat in egg, buttermilk and vanilla extract. Pour over flour mixture; add mango, coconut and lime rind, if using. Stir just until dry ingredients are moistened.

Spoon into buttered or paper-lined muffin cups, filling 3/4 full.

Bake in 350 F (180 C) oven for 30 to 35 minutes or until firm to touch.
Brush tops with honey to glaze. Remove from pan. Let cool on rack.

For a nice touch, top each muffin with a thin slice of mango before baking; brush mango lightly with honey.

*To make buttermilk, combine 1 tbsp (15 mL) of white vinegar with 1 cup of milk.

Per serving
Energy: 330 Calories
Protein: 4 g
Carbohydrate: 49 g
Calcium: 5 % / 50 mg
Fat: 13 g
Fibre: 1.4 g
Sodium: 331 mg


Yield: 4 servings

1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup plus 1 teaspoon olive oil, divided
3 cloves garlic, minced
4 portobello mushroom caps (about 5 inches in diameter)
1/2 medium roasted red bell pepper, stemmed, skinned and seeded
1/3 cup mayonnaise
1 pinch ground red (cayenne) pepper
4 thin slices mozzarella cheese, optional
4 large, crusty rolls, such as kaiser rolls
4 lettuce leaves
4 slices ripe tomato


1.  At least 30 minutes and up to 2 hours before you plan to grill, prepare a marinade by combining the balsamic vinegar, soy sauce, 1/4 cup olive oil, and garlic in a medium bowl. Place the mushrooms in a plastic bag, pour the marinade into the bag, shake to coat and let sit at room temperature. Turn the bag occasionally to saturate the surface of the mushrooms with the marinade.

2. Cut roasted red pepper into several chunks and place in a food processor or blender.  Add mayonnaise, the remaining 1 teaspoon olive oil and cayenne pepper. Process until pureed. Refrigerate until serving time.

3. Prepare grill for direct heat at medium temperature.  Drain mushroom caps, discarding marinade. Place mushrooms, gill-side down, on the grill. Grill uncovered for 8 to 10 minutes, turning the mushrooms twice.
Top each with a cheese slice, if using, after the second turn. Meanwhile, toast the rolls at the edge of the grill.

4. Place the mushrooms on the bottoms of the toasted rolls and top with lettuce, tomato and dollops of the mayonnaise. Close the sandwiches with the top of the buns. Serve hot.

Per serving: 400 calories; 24g fat; 3g saturated fat; 5mg cholesterol; 8g protein; 38g carbohydrate; 6g sugar; 3g fiber; 935mg sodium; 65mg calcium.

Adapted from “Born to Grill,” by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1998)


Yield:  4 servings

4 teaspoons finely chopped fresh herbs (any combination of parsley, chives, basil, oregano and tarragon)
1/2 clove garlic, minced
Freshly ground black pepper
1/4 cup (1/2 stick) salted butter, at room temperature
1 1/2 pounds ground sirloin, round or chuck
Coarse salt
4 slices pancetta, optional
4 slices white Cheddar cheese, optional
4 hamburger buns
2 tablespoons melted butter


1. Place herbs, garlic, 1/4 teaspoon black pepper and softened butter in a small mixing bowl; stir or beat to combine thoroughly.  Place on a piece of plastic wrap or parchment paper, roll into a cylinder and twist the ends to compact the mixture. Refrigerate or freeze until firm.

2. Cut the herbed butter into 4 slices. Wet your hands with cold water and divide the ground beef into 4 portions. Pat each portion of beef into a thick patty.  Press an indentation into the center of the patty, filling it with a slice of herbed butter. Mold the beef to enclose the butter completely. Sprinkle burgers with salt and pepper to taste.

3. Set up a grill for direct heat and preheat to high. When ready to cook, brush oil on the grill grate.  Grill the pancetta, if using, until golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain.

4. Place the burgers on the hot grate and season again with salt and pepper. Grill the burgers until cooked through, 5 to 7 minutes per side for medium.  If desired, rotate the burgers 90 degrees halfway through cooking each side for an attractive crosshatch of grill marks. If using cheese and/or pancetta, place a slice of each on each burger after you’ve flipped it, pancetta first. To test for doneness, insert an instant-read meat thermometer through the side of the burgers into the center, letting the temperature reach 160 degrees for medium.

5. Brush the buns with the melted butter and toast on the grill for 30 seconds to 1 minute. Assemble the burgers, adding toppings (lettuce, raw or grilled onion, tomato) and condiments as desired.

Per serving (made with ground sirloin): 565 calories; 33g fat; 17g saturated fat; 150mg cholesterol; 38g protein; 27g carbohydrate; 3g sugar; 1g fiber; 395mg sodium; 115mg calcium.

Adapted from “How to Grill,” by Steven Raichlen (Workman, 2001)

Tongue with Salsa Verde

Serves 4 as a main course or 6 as an appetizer

This is a perfect dish for a hot summer night, with the soft, dense meat of the cooked tongue contrasting with the piquant salsa verde. Best of all, the bright green colour of the sauce brightens up what, it must be admitted, is a dull-colored meat – especially when brined at home without pink salt. The eggs make a tasty and colourful addition and may encourage guests to taste tongue – I’ve made quite a few converts with this recipe. If you’re serving this dish as a main course, serve it with Potato and Radish Salad. While the tongue is easier to slice cold, make sure you bring it to room temperature before serving.

1 cup / 20 g arugula leaves, coarse stems removed
1 cup / 15 g flat-leaf parsley leaves
1 tablespoon capers, rinsed
3 cornichons, rinsed
2 anchovy fillets, rinsed
1-1/2 tablespoons chopped shallot
1 clove garlic, germ removed
2 teaspoons freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
Coarse sea salt and freshly ground black pepper
1 Poached Beef Tongue
4 hard-boiled eggs, halved

Place the arugula, parsley, capers, cornichons, anchovies, shallot, garlic and lemon juice in a food processor and pulse until coarsely chopped.
Add the olive oil and pulse to blend.

Tip the sauce into a bowl and season with salt and pepper.  Cover by pressing plastic wrap directly onto the surface of the sauce (this keeps it green) and refrigerate. While this sauce can be made up to a day in advance, it is at its best fresh.

Slice the tongue thinly and place the slices overlapping on a platter. Arrange the eggs around the tongue and then spoon over some of the salsa verde.

Wednesday, September 26, 2012

Individual Butter Tart Cheesecakes

Course Desserts & Sweets

Prep. Time 20 mins
Cooking Time 30 mins
Refrigeration Time 1 hr
Yields 12 servings


What You Need
1 1/3 cups (325 ml) graham cracker crumbs
1/3 cup (75 ml) butter, melted
2 tbsp (30 ml) butter
1/4 cup (60 ml) packed brown sugar
1/4 cup (60 ml) corn syrup
1/4 cup (60 ml) raisins
8 oz (250 g) 2 pkgs Canadian Cream cheese, softened
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) vanilla extract
1/3 cup + 1 tbsp (100 mL) Break-Free or (2 eggs)
Butterscotch sauce (store-bought or homemade)


Mix together crumbs and melted butter.  Press into 12 muffin tins lined with giant paper liners. (Alternatively, use 8-inch/20 cm springform pan or 9-inch/23 cm pie plate.) Bake in 350 ºF (180 ºC) oven for 10 minutes; set aside.

In saucepan over medium heat, combine butter, brown sugar and corn syrup; bring to a boil. Stir in raisins.  Spoon equal amounts into each prepared crust.

In large bowl using electric mixer, beat together Canadian Cream cheese, sugar and vanilla extract until very smooth.  Add eggs, one at a time; beating just until smooth.  Spoon  equal amounts over filling in each crust.

Bake in 350 ºF (180 ºC) oven for 20 minutes or until almost set. (For springform pan or pie plate, bake for 35 minutes.)  Let cool completely on rack; refrigrated until chilled through. Serve drizzled with butterscotch sauce.

Per serving
Energy: 330 Calories
Protein: 5 g
Carbohydrate: 28 g
Fat: 23 g
Calcium: 4 % / 44 mg

Lemon Feather Tall Cake

Course Desserts and Sweets

Prep. Time 20 - 25 mins
Cooking Time 40 mins
Yields 12 servings


What You Need

1 1/2 cups (375 ml) Simply-egg-whites (or 12 egg whites) or
12 eggs
1 tsp (5 ml) cream of tartar
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) salt
1 1/2 cups (375 ml) sugar
1 cup (250 ml) Five Roses Cake and Pastry Flour

2 pkgs (113 g each) lemon pie filling
2 cups (500 ml) whipping cream 35 %
2 cups (500 ml) fresh blueberries


In large glass or metal bowl using electric mixer, beat egg whites with cream of tartar, vanilla extract and salt until foamy. Gradually add 3/4 cup (175 mL) of the sugar, beating constantly, until mixture holds stiff peaks.

In separate bowl, mix together flour and remaining sugar.  Gently fold flour mixture, one-quarter at a time, into egg whites. Spoon batter into un-buttered 10-inch (4 L) tube pan with removable bottom; smooth top.

Bake in 350 ºF (180 ºC) oven for 40 minutes or until cake springs back when lightly touched.  Turn pan upside down (if it doesn't have feet, balance edges on two cans); let cool completely.


Prepare lemon pie filling according to package instructions, but use only 1-1/4 cups (300 mL) water per package.  Press plastic wrap onto surface of pie filling; let cool to room temperature. Whip cream until very thick. Stir a large spoonful of cream into pie filling to lighten it. Fold in remaining cream.

Using serrated knife, cut cake horizontally into three equal layers. Spread some lemon-cream over first layer; top with 1/2 cup (125 mL) of the blueberries; top with next cake layer. Repeat. Spread remaining lemon-cream mixture thickly all over cake. Top with remaining blueberries. Store in refrigerator.


Yield:  4 servings

1 egg
2 tablespoons Worcestershire sauce
1 tablespoon minced shallot
Freshly ground black pepper
1 pound ground bison
4 hamburger buns

1. Preheat a grill for direct heat.

2. Combine egg and Worcestershire sauce in a bowl; beat with a fork until well combined. Stir in shallot and salt and pepper to taste. Add bison; with your hands, mix gently but well. Form into four patties. Season again with salt and pepper.

3. Brush oil on the grill grate.  Cook burgers over direct heat 4 to 6 minutes per side. If desired, rotate the burgers 90 degrees halfway through cooking each side for an attractive crosshatch of grill marks.
Cook until an instant-read meat thermometer reads 125 degrees for rare, 135 degrees for medium-rare or 145 degrees for medium. Cooking beyond medium is not recommended as bison can dry out easily.

4. Place each patty on a bun, garnish as desired and serve.

Per serving: 330 calories; 17g fat; 7g saturated fat; 115mg cholesterol; 22g protein; 22g carbohydrate; 3g sugar; 1g fiber; 370mg sodium; 75mg calcium.


Serves 8 to 10

What could be finer than a classic French quiche for a light spring lunch or dinner? This recipe, found both in Michel Roux's books Eggs and Pastry, is for a single large quiche, but you can also make individual ones. Just adjust the cooking times accordingly.

1 recipe Pâte Brisée
1½ tablespoons butter to grease your mould Flour to dust
7 ounces thick bacon, cut into small strips
1 teaspoon peanut oil
7 ounces Gruyère or Comte cheese, coarsely grated
3 eggs
6 egg yolks
2½ cups heavy cream Salt and freshly ground pepper Pinch of freshly grated nutmeg
2 tablespoons Kirsch (optional)

To finish:  1½ ounces Gruyère cut into thin flakes

Grease an 8½-inch (22 cm) flan ring (1¼ inches, 3 cm deep) and place it on a baking sheet in the refrigerator.

On a lightly floured work surface, roll out the dough to a round about 1/8-inch thick.  With a dry pastry brush, brush off the excess flour and fit the dough into the prepared tart ring, pressing it well into the edges.  Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Chill tart shell 20 minutes.

Preheat oven to 400 degrees.  Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights, dry beans or rice. Bake for 20 minutes. Remove paper and weights from tart from ring and transfer to a wire rack to cool. Increase the oven temperature to 425-degrees.

For the filling:  Fry the bacon in the oil over medium heat until golden, drain. Scatter the bacon over the base of the cooked shell, then sprinkle over the grated cheese.

In a bowl, whisk together the eggs, yolks and cream. Season with salt, pepper and nutmeg, then add the Kirsch if using.  Pour into the pastry shell then bake for 20 minutes. Lower the oven temperature to 400F and bake for another 15 minutes.  Scatter the cheese flakes over the surface and bake for a final 5 minutes.

Immediately slide the quiche onto a wire rack, using a large spatula.

Gently lift the flan ring off. Serve the quiche warm or tepid, but not piping hot.

© Copyright (c) The Montreal Gazette

Semi-Confit Cherry Tomatoes

1½ cups light olive oil

14 ounces ripe cherry tomatoes
1 clove garlic, halved Pinch of freshly ground white pepper
1 sprig fresh thyme
1 bay leaf Coarse salt and freshly ground black pepper

Heat olive oil in a large skillet over medium heat.  Add tomatoes, garlic, pepper, thyme, and bay leaf. Simmer until tomatoes are tender, but not soft, 5 to 7 minutes.

Let tomatoes cool completely in the oil, then transfer them to a jar or bowl. Cover with plastic wrap.  Keep refrigerated, until ready to use, up to 2 weeks.

Season with salt and pepper just before serving.

Tuesday, September 25, 2012

Caramel-Topped Brownie Pudding

Course Desserts and Sweets

Prep. Time 20 mins
Cooking Time 30 - 35 mins
Yields 8 to 10 servings


What You Need
2 cups (500 ml) lightly packed brown sugar
1 1/2 cups (375 ml) water
2 tbsp (30 ml) butter

1/4 cup (60 ml) butter
1 cup (250 ml) sugar
4 Squares Baker's semi-sweet chocolate, melted
1/3 cup 1 tbsp (100 mL) Break-Free or (2 eggs)
2 cups (500 ml) Five Roses All-Purpose Flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) salt
2/3 cup (150 ml) warm milk


In medium saucepan over medium-high heat, mix together brown sugar, water and butter. Bring to boil; reduce heat and simmer for 5 minutes. Let cool slightly; set aside.

In large bowl, beat butter with sugar until fluffy. Beat in chocolate, then eggs.

In separate bowl, mix together flour, baking powder and salt. Stir into butter mixture alternately with milk. Turn batter into buttered 13 x 9 inch (33 x 23 cm) glass baking dish; smooth top. Slowly pour topping over batter. Topping will sink to the bottom and form a sauce as the cake bakes.

Bake in 350 ºF (180 ºC) oven for 30 minutes or until tester comes out clean. Let cool on rack for 10 minutes. Serve warm, cutting cake into squares and turning upside down so sauce is on top.

Chocolate Melting Kisses

Course Desserts and Sweets

Prep. Time 30 mins
Cooking Time 10 - 12 mins
Refrigeration Time 1 hr
Yields 48 cookies


What You Need
8 Squares Baker's bittersweet chocolate
2 tbsp (30 ml) butter
1 1/4 cups (300 ml) ground almonds
2 eggs
3/4 cup (175 ml) sugar
1/2 cup (125 ml) icing sugar


Heat chocolate, stirring often, over barely simmering water in double boiler (or microwave on Medium until semi-melted). Stir in butter until smooth. Stir in almonds and let cool to room temperature.

Using electric mixer, beat eggs with sugar until thick and fluffy. Fold in chocolate mixture. Chill until firm enough to roll, about 1 hour.

With icing sugar-coated hands, shape dough into 3/4-inch (2 cm) balls; roll in icing sugar until thickly coated. Place at least 2 inches (5 cm) apart on parchment-lined or well-buttered baking sheet. Chill for 10 minutes.

Bake in 350 ºF (180 ºC) oven for 10 to 12 minutes or until cracked and slightly raised. Remove pan to cooling rack; let cookies cool completely on pan. Store in airtight container.

Sausage and Peppers with Potatoes

Serves 8

2 pounds red potatoes, in chunks
1/4 cup plus 2 tablespoons olive oil
Sea salt
3 bell peppers (green, red and yellow), cut in strips
3 red onions, cut in half, then sliced thickly Freshly ground pepper
1 teaspoon red pepper flakes
2 pounds sweet Italian sausages with fennel seeds

Preheat oven to 400 degrees F.

Toss the potatoes in a bowl with ¼ cup of the olive oil and season to taste with salt.

Spread out in a large baking pan.  Bake, turning once, until golden and tender to the fork, 45 to 60 minutes.
tender to the fork, 45 to 60 minutes.

Meanwhile, heat the remaining 2 tablespoons of oil in a large heavy frying pan over medium heat and cook peppers and onions, sprinkled with pepper and pepper flakes, until softened, about 5 minutes.

Grill method: Preheat gas grill on medium heat. Grill sausages until cooked all the way through, turning several times, 25 to 30 minutes.

Stove method: Place sausages in a large frying pan filled with ½ an inch of water and cook over medium heat until cooked through, 25 to 30 minutes. When water evaporates, turn sausages several times to brown them.

To serve, place sausages on a large, warmed platter and arrange vegetable mixture around the sausages.

© Copyright (c) The Montreal Gazette


Serves 8

This is the perfect early summer tart recipe.  it calls for confit tomatoes, which offer a few more intense tomato flavour than the fresh variety.

1 recipe Pâte Brisée Flour to dust
4 tablespoons white rice Coarse salt and freshly ground black pepper
6 tablespoons Dijon mustard, or less, if desired (to taste)
2 tablespoons heavy cream, lightly whipped
36 semi-confit cherry tomatoes (see recipe below)
6 fresh basil leaves, thinly sliced Maldon sea salt, for serving

Preheat oven to 375 degrees. Butter an 8-by 11/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16-inch-thick. With a dry pastry brush, brush off the excess flour, then fit dough into  prepared tart ring, pressing it well into the edges.

Trim even with top of ring.  Gently prick the bottom of tart with the tines of a fork. Chill tart shell to firm up, about 20 minutes.

Line tart dough with parchment paper, leaving at least a 1-inch overhang.  Fill with pie weights, dry beans or rice.  Bake for 40 minutes. Transfer to a wire rack to cool. Remove tart from ring.

Meanwhile, cook the rice in boiling salted water for 18 minutes. Drain the rice, run under cold water, then drain again. Transfer the rice into a large bowl along with the mustard and heavy cream, and mix until well combined. Season with salt and pepper.  Spread mixture into cooled tart shell. Top rice with cherry tomatoes and sprinkle over basil leaves. Season with Maldon sea salt and freshly ground black pepper. Serve immediately.

Pesto-Coated Carrot and Parsnip Fettuccine

Makes 2 servings

3 large carrots, peeled
3 large parsnips, peeled
1 tbsp (15ml) tbsp cold-pressed (extra virgin) olive oil
1⁄4 cup (60 ml) freshly squeezed lemon juice, divided
1 1⁄2 tbsp (22 ml) fine sea salt, divided
3⁄4 cup (175 ml) cold-pressed hemp oil
1⁄2 cup (125 ml) raw shelled hemp seeds
3 cloves garlic
3 cups (750 ml) chopped fresh cilantro leaves

1. Using a vegetable peeler, peel carrots and parsnips into long, thin strips, dropping into a bowl as completed.  Add olive oil, 1 tsp (5 ml) lemon juice and 1/4 tsp (1 ml) salt and toss until vegetables are well coated. Set aside for 10 minutes, until softened.

2. In a food processor fitted with the metal blade, process hemp oil and seeds, garlic and remaining lemon juice and salt, until somewhat smooth but the hemp seeds retain some texture. Add cilantro and process until chopped and blended, stopping the motor once to scrape down the sides of the work bowl. Add pesto to fettuccine, toss well and serve.

© Copyright (c) Reuters

Monday, September 24, 2012

Panforte Tarts

Course Desserts and Sweets

Prep. Time 30 mins
Cooking Time 25 - 30 mins
Refrigeration Time 15 mins
Yields 18 to 24 tarts


What You Need

3 cups (750 ml) Five Roses
All-Purpose Flour
1 tsp (5 ml) salt
1 cup (250 ml) cold butter, cubed
1/3 cup + 1 tbsp (100 mL) Break-Free or (2 eggs)
2 tsp (10 ml) white vinegar
Cold water

3/4 cup (175 ml) whole hazelnuts
3/4 cup (175 ml) blanched almonds
1/2 cup (125 ml) pine nuts
1 1/4 cups (300 ml) chopped candied peel
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) white pepper
1/4 tsp (1 ml) each ground cloves, coriander and nutmeg
3/4 cup (175 ml) liquid honey
1/4 cup (60 ml) butter, softened
1/3 cup + 1 tbsp (100 mL) Break-Free or (2 eggs, beaten)



In food processor, mix together flour and salt. Add butter; pulse until mixture resembles coarse crumbs. In measuring cup, beat together eggs and vinegar; add enough cold water to measure 2/3 cup (150 mL). Add to flour mixture; process just until mixture begins to clump.

Press pastry into ball; refrigerate until chilled through. Roll out pastry between two pieces of waxed paper to 1/8 inch (3 mm) thickness. Using cookie cutter, cut out rounds and fit into 24 small or 18 large tart tins. Chill for 15 minutes.


Spread hazelnuts in cake or pie pan, and almonds and pine nuts on baking sheet. Place both pans in 375 ºF (190 ºC) oven for 8 to 10 minutes or until nuts are lightly toasted and fragrant. Place hazelnuts in tea towel; rub off as much of the skin as possible.

Coarsely chop hazelnuts and almonds. In large bowl, mix together nuts, peel, rind and spices.  Add honey, butter and eggs; stir until fruit and nuts are evenly coated. Spoon into prepared tart shells.

Bake in 375 ºF (190 ºC) oven for 16 to 18 minutes or until pastry and filling are golden brown and edge of filling is set. Let cool completely.

Spicy Mint Beef

Serves 4

3 tablespoons vegetable oil
4 garlic cloves, minced
3 Thai or serrano chilies, cored, thinly sliced
3 small, dry shallots, thinly sliced
1 red bell pepper, thinly sliced
1/4 cup Thai fish sauce
2 tablespoons sweet soy sauce*
2 tablespoons black soy sauce*
1 tablespoon chili paste in oil, or Sriracha sauce
500 g sirloin steak, very thinly sliced
1-1/2 cups chopped fresh basil leaves, preferably Thai
1 cup fresh mint leaves

*In place of sweet and black soy sauce, use 1/4 cup regular soy sauce mixed with 1/4 cup honey.

In a large, heavy frying pan, heat oil over medium-high heat and cook garlic and chilies until aromatic, about 30 seconds. Add shallots and bell pepper and cook for one minute.  Add fish sauce, soy sauces and chili paste. Bring mixture to a low simmer and cook, stirring frequently, until the vegetables are tender, about two minutes.

Add steak and cook, stirring frequently, for about five minutes for medium doneness. Remove from heat and stir in basil and mint until wilted.

© Copyright (c) The Montreal Gazette

Grilled Cedar-planked Salmon

Serves 4

The cedar plank imparts a wonderful smoked flavour to the fish in this recipe, which appears in Panache (Jewish General Hospital Auxiliary, 2005). Find untreated cedar at a lumber store or kitchen store. Have a spray bottle filled with water near the grill, in case you need it. Best to use a gas grill for this recipe. I tried it a couple of times with a kettle-shaped charcoal grill and was unable to get the grill hot enough.

1 untreated cedar plank, 1 inch thick, 12 inches long and 8 inches wide, soaked in water for 6 hours
Freshly ground pepper
1 Atlantic salmon fillet, about 1 1/2 pounds, without skin
1/4 cup Dijon mustard
1/4 cup packed brown sugar
1 tablespoon kosher salt

Preheat grill until very hot and place the soaked plank on it.  Close the lid and heat for 3 to 5 minutes, until plank starts to crackle and smoke.  Meanwhile, pepper the fish and spread it with mustard, then sugar. Carefully lift lid of grill (and be prepared for smoke), salt plank quickly and place the salmon on it. Close lid and grill salmon for 10 to 15 minutes.

Check periodically to make sure plank is not on fire: if it is, spray water to extinguish the flame.  Remove plank, leaving the salmon in place on it, and allow it to cool for few minutes on a fireproof surface like an old metal tray. Serve salmon directly from plank or use a long flexible metal spatula to transfer it, carefully, to a serving platter.

© Copyright (c) The Montreal Gazette

Grilled Vegetable Antipasto with Marinated Provolone

Course Hors D'oeuvres and Appetizers

Prep. Time 1 hr - 1 hr, 15 mins
Cooking Time 5 - 10 mins
Refrigeration Time 1 hr
Yields 4 to 6 servings


What You Need
1/4 cup (60 ml) balsamic vinegar
1 cup (250 ml) olive oil
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) chopped fresh herbs (tarragon, chives, chervil)
Freshly ground pepper, to taste

8 oz (250 ml) Canadian Provolone cheese
3 bell peppers (red, yellow and orange) peeled (optional), seeded and quartered
2 zucchini, sliced in 2 lengthways and in 4 crossways
2 Chinese eggplants, sliced in 4 lengthways and in 4 crossways
12 asparagus, peeled and scalded 2 minutes in boiling water

1 baguette bread, sliced
1/4 cup (60 ml) melted butter
1 clove garlic, minced
1 tbsp (15 ml) chopped chives


To peel bell peppers, place on barbecue grill over high heat, sear on all sides and peel when cooled. This step is optional.

Mix all marinade ingredients and separate in 2 equal parts.

Cut Canadian Provolone in 1.5 cm (1/2 inch) cubes and marinate in half the marinade in refrigerator at least 1 hour.

Brush vegetables with the other half of marinade, season with salt and pepper.

Place vegetables on preheated barbecue grill and cook 3 to 4 minutes, turning them on all sides.  This should be done in two steps to avoid overcrowding grill. When done, vegetables should be tender and nicely coloured. Brush often during cooking so they stay moist and do not burn.

Arrange vegetables on a serving plate and scatter marinated Canadian Provolone over them. Cover with plastic wrap and set aside at room temperature 1 hour. Garnish with fresh herbs and serve with Crostini.


Mix butter, garlic and chives, then spread on baguette slices. Place on barbecue grill and toast lightly.

Slow-roasted Salmon with Pea Purée

Serves 4

The slow-roasted, low-temperature cooking method for this dish, which appears in Cooking with Love (Maimonides Geriatric Centre Foundation, 2010), makes for soft, pale-coloured fish; the room-temperature pea purée is a beautifully coloured counterpoint.

For the salmon;
2 tablespoons extra-virgin olive oil
Zest of 1 lemon
Kosher salt and freshly ground pepper to taste
4 salmon fillets, about 6 ounces each, skin and bones removed

For the pea purée;
2 cups frozen peas, thawed
1/2 cup fresh mint leaves
2 cloves garlic
1 teaspoon kosher salt
Pinch freshly ground pepper
4 tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

Mix olive oil and lemon zest and set aside to let flavours infuse as you prepare the pea purée.  In the work bowl of a food processor fitted with the steel blade, puree the peas, mint, garlic, salt and pepper. With the machine still running, add the olive oil in a steady drizzle. Transfer the pea purée to a small bowl and stir in the Parmesan. Set aside.

Season salmon with salt and pepper and brush the fillets with the lemon-infused oil.  Bake salmon, uncovered, on a foil-covered cookie sheet or shallow roasting pan, for 25 to 30 minutes in a 250-degree F oven. The fish will be pale in colour. To assemble the dish, place a large spoonful of pea purée in the centre of each plate and top with salmon filet. Garnish with lemon wedge and mint leaf and serve.

Sunday, September 23, 2012

Double Chocolate Swirl Cheesecake

Course Desserts and Sweets

Prep. Time 15 mins
Cooking Time 35 - 40 mins
Refrigeration Time 4 hrs
Yields 10 servings

What You Need
1 1/3 cups (325 ml) chocolate or graham wafer crumbs
1/3 cup (75 ml) butter, melted
3 Squares each Baker's white and semi-sweet chocolate, chopped
2 pkgs (8 oz/ 250 g each) Canadian Cream cheese, softened
1/2 cup (125 ml) sugar
2/3 cup (150 ml) Break-free or (3 eggs)
3 tbsp (45 ml) chocolate liqueur (optional)


In bowl, mix together crumbs and butter. Press into 8-inch (20 cm) springform pan or 9-inch (23 cm) pie plate. Bake in 350 ºF (180 ºC) oven for 10 minutes; set aside.

Meanwhile, place white and semi-sweet chocolate separately in small microwavable bowls.  Microwave each on Medium for 1 minute; stir until smooth. Using electric mixer, beat Canadian Cream cheese with sugar until very smooth. Beat in eggs (1/4 cup/60 mL or one egg at a time). Stir in liqueur, if using. Divide mixture in half. Add white chocolate to one half and semi-sweet chocolate to other half; blend until smooth.

Reserve 3/4 cup (175 mL) of each chocolate mixture. Spoon remaining amounts of each into opposite sides of prepared crust; spread evenly to meet in center. Using reserved semi-sweet chocolate mixture to top white side of filling, and reserved white chocolate mixture to top semi-sweet side, drop dollops of each in a semi-circle shape, forming a circle in centre. Using a spoon, mix slightly to make a bold swirl pattern.

Bake in 350 ºF (180 ºC) oven for 25 to 30 minutes or until almost set. Let cool completely on rack; refrigerate until chilled, about 4 hours

Harriet’s Gingered Salmon

Harriet Sugar Miller, who blogs about health, food and related topics at Eat and Beat Cancer (, is at work on a guidebook about foods to eat and to avoid; it features dietary strategies as well as simple recipes, including this one: this recipe calls for a clay cooker, a special heat-resistant unglazed covered clay pot that is soaked in cold water before any ingredients are put in it; it is then placed into a cold oven.  The dish can be made in a covered casserole or a roasting dish topped lightly with foil; in that case, preheat the oven and shorten cooing time by 10 minutes or so.

2 salmon fillets, about 7 ounces each
Pinch of cayenne (optional)

For the sauce:
4 tablespoons freshly squeezed lemon juice
3 generous tablespoons grated ginger
½ teaspoon salt
½ teaspoon freshly ground pepper
4 cloves garlic, minced or chopped

Soak a clay pot for 30 minutes in cold water. Meanwhile, prepare the sauce. First, pour the lemon juice into a small bowl. Grate the ginger then squeeze out the juice into the bowl. In demonstrating, Sugar Miller did it by hand; I used a garlic press. Add the salt, pepper and garlic and stir. Place salmon in the clay pot. Sprinkle the cayenne, if using, and pour sauce onto salmon. Cover and place in a cold oven. Bake at 350 degrees F for 25 to 30 minutes, depending on how long your oven takes to heat. The fish will be a pale pink.

Linguini Pomodoro with Crisp Bacon

Course Main Dishes

Prep. Time 20 mins
Cooking Time 15 mins
Yields 4 to 6 servings

What You Need
4 oz (125 g) side bacon, cut up
1 large onion, chopped
3 cloves garlic, minced
1 can (28 oz/796 mL) plum tomatoes
1 to 2 tbsp (15 to 30 mL) soy sauce
1 tsp (5 ml) dried basil leaves
1 pkg (450 g) linguini
1/2 cup (125 ml) chopped parsley
1 cup (250 ml) diced Canadian Mozzarella*
1/3 cup (75 ml) grated Canadian Parmesan*
Hot chili pepper flakes


Cook bacon in large saucepan over medium-high heat until crisp. Drain reserving 3 tbsp (45 mL) drippings; set bacon aside. Return reserved drippings to pan. Add onion and garlic and saute over medium-high heat until softened.

Add and break up tomatoes with their juice, soy sauce and basil. Bring to boil, reduce heat and simmer, uncovered, 10 minutes.

Meanwhile, cook linguini according to package directions; drain and place in large pasta bowl. Stir parsley into sauce and pour over linguini; toss well to coat.

Divide pasta among individual serving bowls; sprinkle each with Canadian Mozzarella, cooked bacon, Canadian Parmesan and hot pepper flakes to taste.

*For a change of taste, try with Canadian Feta or Canadian Provolone.

Per serving
Energy: 519 Calories
Protein: 22 g
Carbohydrate: 67 g
Calcium: 24 % / 265 mg
Fat: 18 g