AUTUMN AIR WITH A SIDE OF BROILED SALMON

What is it about September that makes one want to start anew?  Personally, I find it far more motivating than a mere New Year’s resolution. The bright fresh feel of a crisp autumn day, all the little (and big) kiddies getting ready for a brand new grade. BRAND NEW!! Wall Street humming again, after that boring August lull. The Wall Street thing means nothing to me but it makes my hubby truly happy, which due to the natural order of things, makes me truly happy.

Yes, September is indeed refreshing and invigorating. How timely, since it has recently been brought to my attention by those who love me, that I have been trudging through life rather aimlessly and without purpose of late (expressed in the most loving of terms).  It didn’t take much soul searching to realize the truth in this assessment. Thus, I have to decided to reignite myself! To release my passions and set them aflame!

This means what? A brand new recipe, of course. BRAND NEW!! With a side of fresh writing and maybe a brand new pair of earrings. Big ones. I had forgotten how much I love those things.

 

BROILED SALMON WITH A MUSHROOM & PEPPER GLAZE

A quick note on salmon. I was happy to come upon a fresh organic salmon at my favourite big box store. And though I felt somewhat virtuous about buying it, knowing all the horror stories of regular farmed salmon, something was nagging at me. It was the colour and soft flabby texture of the fish. Exactly like the usual farmed salmon most of us have experienced. Anyway, after some delving into the issue, it appears organic salmon bears little difference to regular farmed salmon and there are no strict regulations regarding it.

So without being too preachy, I would advise a nice wild salmon for this recipe, whichever variety you prefer.

Large fillet of salmon

Salt

Pepper

1/4 cup peanut oil

1 large red onion, chopped

2 tablespoons grated fresh ginger

1/2 yellow pepper, chopped

1/2 large red pepper, chopped

!/2 cup dried porcini mushrooms, reconstituted, rinsed and drained 

4 large garlic cloves, minced

1 tablespoon honey

1/4 cup white wine vinegar

2 tablespoons soy sauce

2 tablespoons thai chili sauce

1 teaspoon hot sauce, your favourite 

1/4 cup water

1 teaspoon of cornstarch, dissolved in 1 teaspoon of water

LIne a large rimmed baking sheet with foil. Set salmon atop. Brush with oil and sprinkle with pepper and salt. Set aside.

Preheat the broiler.

Meanwhile, heat the oil in a large sauté pan over medium-heat. Sauté onions, ginger and peppers until just starting to brown, stirring occasionally.

Add the mushrooms and cook until they begin to brown, about 5 minutes.

Reduce the heat to medium and add garlic. Cook for about 1 minute, being careful not to let it burn.

Add remaining ingredients up to cornstarch. Bring to a simmer.

Add the cornstarch and stir until slightly thickened, about 1 minute.

Remove from heat and set this mixture aside.

Place the salmon under the broiler and broil for about 8 minutes, or until just barely firm to the touch. Remove from the oven, spread the mushroom mixture atop and place under broiler again, for about 1 minute, or until browned and bubbly.

And with this, a new season begins with joy.

ROASTED CAULIFLOWER MAC & CHEESE

As a somewhat portly child, I recall consuming vast quantities of cheese. This was a regular pleasure; hourly on a slow Saturday. To expedite the process I would put a big chunk of cheddar in a bowl and microwave it. I would then stand at the counter and attack, hovering over the bowl until I’d devoured the entire hot, melty mess.

(This shared reminiscence incites people who profess to love me, namely my own offspring, to gleefully berate me. I guess some memories are best kept to myself.)

Later, as a teenager, I became aghast at my rapidly expanding waistline. After reading one too many weight loss plans, I gave up my beloved dairy in favour of getting into some really cool jeans. This is a time in my history that is painful to recall.

Today, however, I embrace Julia Child’s motto, “Everything in moderation, including moderation”. (Child-isms are a joy to live by.) I find myself returning to the great loves of my youth. In other words, scarfing down pretty much anything originating in a cow’s udder.

My tastes have evolved into a somewhat more sophisticated palate over the years. (Unless we’re talking leftover pasta with the fridge door open. Or Costco hot dogs. Oh my.) Anyway, I now get my cheese fix in several forms.

As in this little beauty which I’ve adapted from culinary superstar, Mollie Katzen.

ROASTED CAULIFLOWER MAC & CHEESE

• Large head of cauliflower, cut into 1” pieces
• Olive oil
• Salt and pepper
• 1 large onion, minced
• 1 cup grated Parmigiano-Reggiano 
• 1/2 container Imperial cheese
• 2 cups grated Monterey Jack, Havarti or a combination 
• 5-6 ounces small shell pasta, such as orecchiette
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups milk, 2% or whole, heated
• 1 tablespoon butter
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1/2 cup bread crumbs, spelt is fantastic but any wholegrain is fine

Preheat the oven to 425 degrees. 

Line a large baking sheet with parchment. Toss the cauliflower with a couple tablespoons of olive oil, salt and pepper. Lay on the baking sheet in a single layer. Sprinkle with the minced onion. Roast for about 1/2 hour or until the cauliflower is beautifully golden, gently stirring once.

Remove the tray from the oven, sprinkle with 1/2 cup parmesan and 1/2 cup Monterey Jack or Havarti  evenly over the cauliflower. Return to the oven until cheese is starting to brown slightly, about 15 minutes. Set aside.

Meanwhile, cook the pasta until barely al dente. Toss with a little olive oil. Set aside.

Reduce oven temperature to 350 degrees. 

In a medium pot heat a couple tablespoons olive oil and butter together. Once butter has melted, turn the heat to low and add the garlic. Stir for a couple of seconds. Add the flour and whisk until it is incorporated and becomes a paste, cooking for a couple of minutes to remove floury taste.

Gradually add the hot milk, whisking constantly as you go. Add the salt and pepper and continue to stir until it is about as think as melted ice cream. Remove from heat and add all remaining cheeses, stirring until well blended.

Combine with the pasta and the cauliflower, making sure to get any yummy bits stuck to the bottom of the baking tray.

Transfer to a greased 8x8 baking pan. Sprinkle with the bread crumbs. Place on top rack in oven and bake for 15-20 minutes, or until bubbly.

You could actually make the case that this is very healthy!

Seared Red Peppers & Zucchini with Tahini Sauce & Fresh Tomatoes

An absolute stunner of a dish. Though technically a side, I could certainly devour it completely and utterly unaccompanied...morning, noon and night.

Seared Red Peppers & Zucchini with Tahini Sauce & Fresh Tomatoes

Olive oil

3 red and/or yellow peppers

1 zucchini

Salt 

Pepper

Tahini Sauce

1/3 cup tahini

1 garlic clove, minced

Zest from 1 lemon

Juice from 1 lemon

1/2 teaspoon salt

1/4 teaspoon pepper

Enough water to thin, about 3 tablespoons

Topping 

2 tomatoes, diced

Parsley, coarsely chopped

Cut peppers into strips. Cut zucchini into about 1/4" slices. Season with salt and pepper.

Heat olive oil over high heat until shimmering. Add peppers and zucchini in a single layer. If pan is not big enough for this, cook in separate batches. Sear until very dark, almost blackened on each side.

Remove from pan and set on a lovely serving dish.

For the tahini, just throw everything in a food processor until well blended. Add more water or lemon juice until sauce is thin enough to drizzle over peppers.

Drizzle tahini over peppers and top with tomotoes and parsley.

Partake with great joy!!

Can be served hot or room temperature.

SAUTEED KALE, PEPPER AND GARLIC DIP

Although this is an appetizer, please don't make too much for dinner. This delight is so darn crazy good, you won't be able to stop feasting on it! And dinner becomes an irrelevant side.

SAUTÉED KALE, ROASTED PEPPER AND GARLIC DIP

4 tablespoons olive oil

2 heads of garlic, cloves separated & peeled, but not minced

Large bunch kale, stalks removed 

Salt and pepper

3 whole roasted peppers (red, yellow or combination of), seeds removed)

3 shallots, minced

1/2 tub of herb & garlic cream cheese

1/2 cup sour cream

1/4 cup olive oil based mayonnaise

1 teaspoon Sirachaca or your favourite hot sauce

1tablespoon worcestershire

Zest and juice of one lemon

1 cup crumbled feta

Heat a large skillet and add olive oil and garlic over med-low heat. Slowly cook the garlic cloves until they are a deep golden brown, turning occasionally. This will take about 15-20 minutes. Keep a close eye on them to prevent burning. If they begin to get too brown, too quickly, lower the heat. You want a lovely sumptuous  buttery flavour here. It can’t be rushed.

While the garlic cooks, slice the kale into strips. Do the same with the peppers. Set aside.

When the garlic is finished browning remove it from the pan with a slotted spoon to a side plate. 

Add the kale to the now garlic infused oil. Turn the heat to medium-high, add the kale and a bit of salt and pepper and sauté until kale is just wilted, about 5-8 minutes.

Add the shallots and cook for another 2 minutes.

Blend garlic, cream cheese, sour cream, mayo, hot sauce, worcestershire and lemon zest and juice in a food processor until well combined. Add the kale, peppers and feta. Pulse gently until chopped but still a bit chunky.

Now place the dip on an oven proof platter and spread evenly. You don’t want it more than about 1” thick. Bake at 450 degrees for 8 minutes, or until browned and bubbly.

I served this with toasted baguette slices. But when we got too full from the bread, but didn’t want to quit feasting, we switched it up to red pepper wedges. Also delicious. 

EASY PIZZA WITH A FRESH TWIST

Joy on a Saturday night, when all you really want to do is snuggle up by the fire and binge watch The Good Wife. 

EASY PIZZA WITH THE A FRESH TWIST

I wholegrain store bought pizza crust

1/2 jar sun dried tomato pesto

Good quality organic oven dried tomatoes (store bought or homemade)

Sliced roasted red, orange, or yellow peppers (jarred is fine)

Smoked Salmon

Goat Cheese

TOPPING:

2 cups fresh greens, such as chopped baby spinach or arugula

1/2 cup organic sprouts, such as broccoli, kale or pea shoots

1 tablespoon olive oil

Juice of 1/2 lemon

Pinch of red pepper flakes

Salt and Pepper to taste

Preheat oven to 475 degrees

Spread the pesto over the pizza crust. Cover crust with remaining ingredients up to topping.

Bake on bottom rack of oven until crust is browned and cheese is melted, about 8-10 minutes. 

Meanwhile, combine topping ingredients. Top the hot pizza with the fresh greens and bite into a little heaven.

ARTICHOKE STEAMED IN WINE with MEYER LEMON BUTTER SAUCE

To think I’ve been intimidated by artichokes all these years! Could’t have been easier!

ARTICHOKE STEAMED IN WINE with MEYER LEMON BUTTER SAUCE

2 cups vegetable broth

2 cups dry white wine

2 lemons, quartered 

Salt 

Pepper

Thyme sprigs

2 whole artichokes

!/2 cup butter

1 Meyer lemon (or any lemon will do)

1 garlic clove, minced

Bring all ingredients, up to the artichokes, to a simmer in a large pot.

For the artichoke. Give it a good rinse. Cut off the stem. Then pull off a few of the thickest leaves near the bottom and discard. Cut off about 1 inch from the top and discard. Rub top cut part of artichoke immediately with the lemon, to prevent discolouration.

Now place the artichokes, bottoms up, in the pot with the broth and wine. Let this simmer away for about 30 minutes, or until a knife inserts into the bottom easily. Remove from the broth and set aside. Artichokes are great served hot, cold or room temperature.

Meanwhile, melt 1/2 cup of butter with lemon zest and garlic. Squeeze Meyer lemon juice in the butter.

To eat: pull the leaves off the artichoke, dip in the butter sauce. Then just sort scrape the  meat off the leaf off with your front teeth. Have a separate bowl to discard the tough part of the leaf.  So much fun!

Important Note: Do NOT eat the the thorny purple section in the centre. This protects the artichoke heart (the best part). Simply scrape away the the thorny purply part and then eat the entire heart, it will be tender and delicious.

ROASTED BROCCOLI AND KALE SALAD

I realize my most recent post was also a roasted broccoli dish (though vastly different from this recipe in every respect), but the scrumptiousness of roasted broccoli cannot be overstated. That, and the overwhelmingly positive response it received from my husband (who continues to mistakenly believe he'll enjoy the meat portion most), led to this little lovely appearing below. 

ROASTED BROCCOLI & KALE SALAD

1 bunch of broccoli, cut into florets, including stalk

1 bunch black kale, sliced

2 garlic cloves, minced

Pinch of red pepper flakes

Plenty of olive oil

Plenty of sea salt and fresh black pepper

1/2 cup pea shoots

1/2 cucumber, peeled and diced

1/2 cup cherry tomatoes, halved

Zest from one lemon

Juice from 1 lemon

1/2 bunch flat-leaf parsley, rough chopped

1/2 bunch fresh dill, rough chopped

3 scallions, minced

Preheat oven to 425 degrees. Toss broccoli, kale, garlic, pepper flakes, olive oil, salt and pepper together. Place on a large baking sheet. Roast just until kale becomes crispy, gently tossing a couple of times. Should take about 20-25 minutes.

Meanwhile, stir remaining ingredients together .

Remove broccoli and kale from oven, top with pea shoot mixture.

That's it!

Roasted Broccoli & Mashed Sweet Potato Crostini

This little lovely is the direct result of being left alone all day with nothing but a new cookbook and a huge appetite. How wonderful to feast away so magnificently before dinner, and yet still end up hungry!

Here is my happy adaptation.

Roasted Broccoli & Mashed Sweet Potato Crostini

1 large sweet potato, peeled and cut into 1” chunks

1/2 cup orange juice

1 cup water

1/2 teaspoon chili flakes (or 1/2 habernaro chili, seeded and minced)

1 head broccoli, cut into flowerettes, tender part of stalk peeled and sliced 

Olive Oil

Sea salt

Pepper

Zest of one lemon

Juice of one lemon

1/4  cup minced cilantro

2 tablespoons minced chives

1/4 cup toasted hazelnuts, rough chopped

4 slices of heavy, grainy bread

Olive oil

Place sweet potato, orange juice, water and chili in a small sauce pan. Add a bit of salt and pepper. Bring to a boil, reduce heat and simmer gently until all the liquid is absorbed and potato is well cooked, about 20-25 minutes. Mash well and set aside.

Meanwhile, preheat oven to 450 degrees. Toss broccoli with olive oil, pepper and salt. Lay in a single layer on a large baking sheet. Roast until broccoli is tender and beginning to  char, about 25-30 minutes. Give the broccoli a rough chop. You want some small pieces and some larger, so that it’s still recognizable as a vegetable.

Toss the lemon zest, lemon juice, cilantro, chives and hazelnuts with the chopped broccoli. Set aside.

Brush the bread with some olive oil and place directly on middle oven rack. Toast for 4-5 minutes or until nicely browned.

Now for the good part. Spread the toasts with the sweet potato mash mixture. Pile on the broccoli mixture. Top with a few more chives and cilantro if you’d like. Cut into appetizer size pieces. 

It’s CRAZY how delicious this incredibly healthy appetizer is.

Brie & Blue Cheese Nachos

These nachos have me looking forward to next year’s Superbowl already! Or any other sporting event requiring heavy, calorie-laden delights. However, paired with a fruity zinfandel, definitely sophisticated enough for Masterpiece Theatre.

BRIE & BLUE CHEESE NACHOS

10 oz tortilla chips

Olive oil

1 lb button mushrooms, sliced

4 cups baby spinach, chopped

8 oz brie, sliced

2 oz blue cheese, crumbled

1 small red onion, thinly sliced

Preheat oven to 375 degrees.

Spread the tortilla chips in the bottom of a 9x12 baking dish. 

Meanwhile, sauté the mushrooms in a little olive oil. Sprinkle with pepper and salt, cook until nicely browned. 

Toss the spinach with a bit of olive oil, salt and pepper. Spread evenly over the tortilla chips. Top spinach with the brie, then mushrooms and blue cheese.

In the same pan as you cooked the mushrooms, sauté the red onions for a couple of minutes, until softened. Then layer on top of entire dish.

Pop in the oven and cook until warm and bubbly, about 20 minutes.

Trust me, you won’t be needing any salsa with this wondrous concoction.

MEXICAN PORK STEW

How perfect is this for Super Bowl? Hearty, heavy, delicious and maintenance free. It just happily cooks away whilst you enjoy the game (or more importantly, the commercials and the half-time show!)

MEXICAN PORK STEW

5 lbs pork shoulder, cut into 2 1/2” cubes

Salt 

Pepper

Chili powder

Olive Oil

1/2 lb bacon. chopped

1/2 lb chorizo sausage, sliced

2 large onions, minced

2 large carrots, diced

4 poblano or Anaheim peppers, seeded and chopped

12 large garlic cloves, minced

1 cup dried beans (black, pinto, chickpea or combination), rinsed well

2 28 oz cans of whole tomatoes, broken-up a bit with the back of a spoon

4 canned chipotle peppers, chopped 

2 tablespoons adobo sauce (from canned chipotles)

1/4 cup Worcestershire sauce

2 tablespoons malt vinegar (or red vinegar)

3 cups low-sodium chicken broth

1 tablespoon dried oregano

1 teaspoon salt

1 teaspoon pepper

TOPPINGS:

Cilantro, rough chopped

Scallions, chopped

Grated Cheddar or Monterey Jack, or combination

Sour Cream or Plain Yogurt

Jalapeño slices

Chili Flakes

Fresh tomatoes, diced

Avocado, sliced

Sprinkle pork cubes with salt, pepper and chili powder and toss with olive oil. Let rest for about 1/2 hour.

Preheat oven to 500 degrees. Place pork cubes on 1 or 2 large baking trays, so that they are in a single layer and do not overlap. Roast for about 15 minutes, or until nicely browned.

Heat a large skillet over medium-high heat. Brown the bacon. Remove with a slotted spoon to a paper towel lined plate. Repeat this process with the chorizo, removing the browned slices and placing on the plate with the bacon.

In the remaining bacon fat, sauté the onions and carrots until nicely browned. Add the poblano peppers and cook for another five minutes. Add the garlic for another 2-3 minutes, making sure it doesn’t burn. 

In a large slow-cooker place browned pork with it’s juices, bacon, chorizo, browned vegetables and all remaining ingredients. Mix well.

Cook on Low for 8-10 hours, stirring after about 6 hours. If mixture seems too dry, you could add a bit of water or broth.

Serve with bowls of toppings on the side.

BLUE CHEESE STEAK

 VIRTUES OF HEDONISM

by Shelley Kary

Ah hedonism. That pleasure seeking scamp, swaggering in just as you’ve vowed to live a life of virtuous self-denial.  Of course your mind and soul long to live clean and to give back. But an aged ribeye lingers in your mind and the blue cheese left from Christmas isn’t going to eat itself. Not to mention that uncorked Chateauneuf-du-Pape gifted from some generous spirited colleague. The heart and taste buds want what they want. It’s the age old battle of the psyche.

Sure hedonism’s gotten a bad rap through the centuries. It’s not high-minded enough, not compassionate or of service to others. And fully unleashed it can be damaging to our own bodies and spirits. All true. Hard-core samaritans believe it should be abandoned completely in pursuit of higher minded, worthy goals. 

And while this viewpoint has its merits, why can’t we have it both ways? Why can’t we be of service to others and get a heck of a kick out of life? Throw in a little decadence now and then. Otherwise, how can we possibly survive the inescapable pummeling that the world will occasionally hand us?

I want to enjoy life and I want others to enjoy life. So I want my life to reflect this simple value regularly, albeit in small ways.

Which is exactly where this steak comes in. (Especially if the beef happens to be raised locally and free to roam a grassy pasture.) You receive pleasure. You give pleasure. 

Yin Yang. All of this while providing some vitally important nutrition.

So come on. A little hedonism is good for the soul.

GRILLED STEAK WITH BLUE CHEESE

           Ribeye Steaks

           Steak Spice

           Chipotle Powder

           Dried Thyme Leaves

          Dash of Sea Salt

          Freshly Ground Pepper

          Olive Oil

         Worcestershire Sauce

         Blue Cheese, crumbled (your favourite type. I used Danish here, but a gorgonzola would be great as well)

Sprinkle both sides of the  steaks liberally with steak spice, chipotle powder, and thyme. Add a dash of salt and pepper. Then drizzle olive oil over both sides and rub in with the back of a spoon. Let rest for 30 minutes.

Heat an indoor grill pan to medium high. Once the pan is hot, grill steak for about 5-8 minutes, depending on thickness of the steak.

Flip steak. Immediately drizzle with a few tablespoons of Worcestershire, and top with the crumbled blue cheese. Let the cheese melt while the steaks finish cooking, another 5-8 minutes. (I actually used a meat thermometer this time, because my steaks were quite thick. They came out perfectly)

Allow steaks to rest under loosely draped foil, and then eat up!