Find all the recipes aired on Now You're Cooking on CTV Winnipeg here.  Plenty of tasty delights for any season, perfect for your dining room table.







Grilled Peppers and Shrimp

Now that summer is approaching and the BBQ season is starting, grilled peppers should be a staple in your fridge. When we do these at home we'll do 6 or 7 at once. They will keep in your fridge for at least a week. Use red, yellow or orange peppers.

  • 2 peppers
  • 6 shrimp
  • Olive oil
  • Balsamic glaze
  • Salt and pepper

Place the whole pepper on a medium hot BBQ and cook for about 20 minutes.

When the skin is completely charred, they are done. Place in a bowl, cover with plastic wrap and leave sit for � hour. Remove from bowl , place on cutting board and remove charred skin and seeds from the peppers. The flesh should be soft. Cut into 8 and set aside.

Season prawns with salt and pepper and a little olive oil. Grill for 5 minutes, turning once or twice. Place the peppers on a plate, top with grilled shrimp and finish with a little balsamic glaze.


 Grilled Pineapple Salsa

  • Pineapple slice, thick
  • � cup chopped peppers
  • 1 tbsp chopped red onion
  • 1 tsp celery
  • 1 tsp chopped  cilantro
  • 1 jalapeno, seeded, chopped
  • � cup olive oil

Mix peppers, red onion, celery and jalapeno with the olive oil and a little salt and pepper. Place in a warm spot on the grill. When warm, set aside. Grill a thick slice of pineapple for about 10-12 minutes, turning half way.Place on cutting board. Remove skin and core. Chop into large chunks and toss with mixture. Add cilantro.

This goes well with grilled chicken or portabella mushrooms.

Grilled Radicchio Salad

  • 1 head radicchio, quartered
  • 4 pieces hot pancetta
  • 2 oz goat's cheese
  • 2 oz honey rosemary dressing
  • Olive oil
  • Chopped parsley

Sprinkle the quartered radicchio with olive oil, season with a little salt and pepper. Place the pancetta on a medium hot grill, watching that it doesn't flare up on you. Grill until almost crisp. Meanwhile, form goat's cheese into 2 small cakes. Crust with a little black pepper and parsley. Leave at room temperature. Place the radicchio on the grill and cook for a couple of minutes on either side. Place the radicchio on 2 plates. Sprinkle with honey rosemary dressing. (recipe follows). Place the pancetta on the radicchio and the goats cheese on the pancetta.

  • Honey to taste
  • 300 ml grapeseed oil
  • 100 ml white balsamic
  • 1 tsp rosemary, chopped

Mix all ingredients together.

Smoked Oysters with Fig and Grilled Hot Pancetta

  • For each appetizer, use one:
  • Oyster, canned
  • Thin slice pancetta, uncooked
  • Fig
  • Toothpick

Drain the oysters and set aside. Slice the pancetta just thick enough so it holds together. Grill the pancetta for about 2 minutes over medium heat. Place on table and let cool a little. In the centre of the pancetta, place one oyster and top with a fig. Secure the pancetta over top of the oyster and fig with a tooth pick.

Grapefruit with Grand Marnier

  • 1 Grapefruit
  • 1 tbsp Grand Mariner
  • 2 tbsp brown sugar
  • Butter

Slice the grapefruit in half. Using a grapefruit knife or small paring knife, slice the grapefruit between the skin and the meat all the way around. Cut it across between the sections. Pour 1 tbsp Grand Marnier over the top. Sprinkle with 2 tbsp brown sugar and dot with butter. Bake for 20 minutes at 350 � F.

Grilled Tomatillo with Lobster and Tomatillo Salsa

  • 1/4 cup tomatillo, small dice
  • Red pepper, small dice
  • Celery, small dice
  • Red onion, small dice
  • Yellow pepper, small dice
  • Zucchini, small dice
  • 2 tbsp XV olive oil                                   
  • 1 tsp Jalapeno, or to taste
  • Salt and pepper
  • 1 tomatillo for slicing

Mix all ingredients and place on grill to warm. Slice tomatillo thick, season with salt and pepper and a little xv olive oil. Grill for about 2-3 minutes.

Grilled Lobster Tail

Slice the tail in half and clean out any undesirable matter. Separate the meat from the shell just down to the end of the tail. Leave this part connected. Season the meat all around with salt, pepper and a little olive oil. Grill the tail, shell side down on the BBQ for about 4 minutes over medium heat. You are kind of poaching the lobster in its own shell. Turn and continue cooking until done. Think of the lobster as a large prawn and you will be fine.

Brie in Phyllo Pastry

  • 3 sheets Phyllo
  • � cup melted butter
  • 180 g brie
  • 2 tbsp fig preserve

Melt the butter. Lay down one sheet of Phyllo and brush with melted butter. Repeat two more times. The butter will make the pastry crisp. Place the brie in the centro of the pastry. Cut the corners of the pastry so it is an oval shape. Place 2 tbsp of fig preserve on top of the brie. Slip your hands under the edges of the Phyllo and bring them together above the brie so it resembles a flower. Brush once more with melted butter and bake at 350�F for 15-20 minutes.

If you don't have fig preserve, you can replace it with black currant jam, smoked salmon, etc.

Ham and Swiss Puff Pastry

  • 1/2 sheet of puff pasry
  • 1 oz Swiss cheese
  • 50 g porcetta ham
  • 1 tsp cranberry mustard

Cut the puff pastry into squares. Wrap the cheese with the ham and top with a little mustard. Place it on the dough and proceed as you would a perogie, wetting the edges just enough for the dough to stick together. Bake at 400 F for 12-15 minutes or until golden brown.

Peach Guacamole

  • 3 ripe avocados
  • 1 unripe peach, diced
  • � cup red onion
  • Juice of 1 lime
  • 1 clove garlic
  • Hot sauce to taste
  • Salt and pepper to taste

The recipe relies on ripe avocados, so when shopping, if unfamiliar with them ask you grocer. The avocado has a large pit in the centre, so when quartering do as you would a peach. Peel the skin off and mash with a fork. You may use a food processor if you like. When mashed, add all remaining ingredients. Let sit for an hour and serve with tortilla chips.

Cioppino

  • 2 L chicken stock or fish stock
  • Pinch of saffron
  • 1/4 cup tomato sauce
  • 1 peeled, quartered tomato
  • 1/4 cup roasted red pepper
  • 1 tsp chopped hot pickled eggplant
  • 1 tbsp chopped green onion
  • 4 cloves roasted garlic

Combine all above ingredients in a pot and simmer for 1/2 hour.

You may add many different types of fish and shellfish to your soup. The thing you should think about is different cooking times (no one likes rubber shrimp). As a rule, I drop in the clams first, once they open (approx 5 minutes) add the remaining ingredients and simmer for another 5-8 minutes.

  • 6 clams
  • 6 mussels
  • 4 shrimp
  • 4 scallops
  • 1 fillet of pickerel


Mushroom Risotto

  • 1/4 cup Arborio Rice
  • 2 L chicken stock
  • 1/4 tsp porcini mushroom powder
  • 1 tsp butter
  • Cream
  • Salt and pepper to taste
  • 1 cup sliced mushrooms
  • Canola for frying

Toast the Arborio rice in a dry frying pan over medium heat for 2-3 minutes. Add chicken stock 1/2 cup at a time until the rice is soft enough to eat. Stir in procini powder in the middle of the cooking process. In a separate frying pan, saut� mushrooms. Add them to the risotto. Adjust the texture with a little stock if needed. Add cream and butter.

Buffalo Style Frog Legs

  • 6 frogs legs
  • Flour
  • Salt and pepper
  • Cornstarch
  • Franks Hot Sauce
  • Blue Cheese Dip (recipe below)

The frogs legs should be separated at the hip so you have 2  "drum sticks".  If not, take your paring knife and cut through the hip joint. It should cut quite easily. Once they are separated, season them with salt and pepper. Coat them with one part cornstarch to one part flour and deep fry at 375 F for about 4-5 minutes. Toss in hot sauce and serve with blue cheese sauce. They will cook faster than chicken because the bones are smaller.

Blue Cheese Dip

  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 2 tbsp stilton

Place all ingredients in a food processor and blend until smooth.

Chocolate Fondue

  • 140 g Toblerone chocolate bar
  • 2 tsp heavy cream
  • Strawberries
  • Pineapple
  • Cookies
  • Banana
  • Crushed nuts
  • Coconut
  • Cubed Cake (Chocolate, Spice, Golden, or any flavour you want)
  • Cookies

In a double boiler, melt Toblerone. When it starts to melt, add about 2 tbsp heavy cream. This will make the chocolate a little thinner. Serve with fruit, cookies, cake, etc. for dipping.

Cedar Baked Salmon

  • 1 6 oz fillet of salmon
  • 1 oz chorizo sausage, small dice
  • 1 tbsp green onion, chopped
  • 1 tsp sundried tomato, chopped
  • Salt
  • Pepper
  • 1 cedar grilling paper, soaked in water

Season the salmon with salt and pepper. Place chorizo sausage, sundried tomato and green onion on the fish. Wrap the fish in cedar paper, seam side down. Bake at 400 F for 7-10 minutes. Serve still wrapped.

Duck Confit

  • 1 duck leg and thigh, plus fat
  • Salt
  • Pepper
  • 1 tsp rosemary
  • 1/2 tsp garlic

Rub the duck leg and thigh with the salt , pepper, chopped rosemary and garlic. Leave overnight in cooler.

Place duck leg in an oven proof dish (not too big because you want to cover the duck leg completely with the rendered fat). Bake on low about 275 to 300 F for 2 hours or until the leg is cooked all the way through. Remove from oven, cool and store in fridge in the fat.

For service, remove the leg from the fat and place skin side down on parchment paper at 400 F oven until brown.

Baked Lobster Tail

  • 1 5 oz lobster tail
  • Salt and pepper
  • Butter
  • Lemon

Lay the tail on the table and cut the shell in half long ways, trying not to damage the lobster meat. Gently pull the two sides apart and pull the tail out, leaving it connected at the end. When you have worked the tail out of the shell the empty shell will come together to make a "bed" for the tail to sit on.

Season with a little salt and pepper and bake in a 350 F oven for about 15 minutes or until is firm to the touch. (apply the same rules you would to shrimp, just on a little larger scale) Give the tail a squeeze of lemon and some melted butter.

Salmon and Wasabi Cream Cheese Crepes

Crepe recipe

  • 3 eggs
  • � cups flour
  • 1 cup 2% milk
  • 2 tbsp butter
  • � cup black sesame seeds

Mix all ingredients except sesame seeds and let rest for 10 minutes. Pour a little of the crepe mix  in a hot pan with a  little oil. Turn heat to medium. Make sure the batter fills the bottom of the pan evenly. When bottom of the pan is covered, sprinkle with black sesame. Flip and cook for another minute. Remove from pan and cool.

Filling

  • 1 lb cream cheese, softened
  • Wasabi to taste
  • Pickled ginger as needed
  • � lb candied or smoked salmon

Mix the cream cheese and wasabi to taste. Lay the crepe sesame seed side down on a work surface. At one end spread some cream cheese, add salmon and pickled ginger. Roll. Set in cooler for one hour at least. Cut and place on platter.

Judy's Ice Candles

Fill a pail with water and let freeze halfway over night. Turn the giant ice cube out in the sink. The bottom of the pail will be the top of the candle. Chip a hole in the thin ice and pour out the excess water. If it is really frozen you night want to use a torch to melt some of the ice. Put the ice outside. Place a candle in the centre.

Khruste

  • 1 egg
  • 5 egg yolks
  • 3 tbsp whiskey
  • Pinch of salt
  • 1 tbsp sugar
  • 1 cup flour
  • Oil for frying

Whip the eggs well and add the whisky, salt and sugar. Beat for about one minute. Add the flour a little at a time until it forms a stiff dough. Let rest for 15 minutes. Roll the dough paper thin and cut into 1 � " strips. Cut each strip diagonally to make diamond shapes. Slice the diamond shape dough in the center, pull one of the points through and fry until golden brown on both sides. Drain on paper towel. When cool sprinkle with Icing sugar and serve.

Bison-Stuffed Pork Tenderloin

  • 1 piece pork 3 cm x 6-10 cm, hammered out like scallopini
  • 2-3 oz ground bison
  • 2 tbsp sundried blueberries
  • 1/2 tsp chopped fresh rosemary
  • salt and pepper to taste
  • 2 tbsp bread crumbs
  • flour as needed, approx 1 tsp
  • dijon mustard

Lay the pork on a work surface. Season with salt and pepper along the longer side of the beef. Sprinkle a little flour on the longer side of the pork.

Mix the ground bison, sundried blueberries, rosemary, salt and pepper together. Place on inside of pork (opposite end of flour). Roll the pork and secure with a skewer. Dust with flour and sear in a hot pan with a little canola oil. Transfer to a baking sheet and bake at 350 F for 5 minutes. Let rest for 5 minutes. Slice � inch slices. Place them on buttered toast rounds and garnish with fresh rosemary and dijon mustard.

Sunomono Salad with Prawns

  • � cup mirin*
  • � cup rice vinegar
  • Bean thread noodles
  • Cucumber, sliced thin
  • 2 poached Prawns
  • Cilantro

Soak the noodles in warm water until soft (20-40 minutes) In a bowl, mix the mirin and rice vinegar. Slice the cucumber thinly. Add a little bean thread noodles, cucumber with the dressing. Poach prawns in salted water. If you would like to add a little more flavor, add some star anise and peppercorns to the poaching liquid. The prawns should not be piping hot when they are put on the salad.

*mirin is a sweet Japanese rice wine available in most Asian markets

Potato Crusted Salmon

  • 1 tsp fennel seed
  • � cup cooked potato, shredded
  • � cup raw potato, shredded
  • 1 tbsp chopped green onion
  • 1 egg beaten
  • Salt and pepper, as needed
  • Flour as needed
  • 2 6 oz fillets of salmon or pickerel

Grate raw and cooked potato in a bowl. Add green onion, fennel seed, salt and pepper, � a beaten egg and enough flour to hold together. Season salmon and dust one side with a little flour. Cover floured side of salmon with a little of the potato mixture. Brown in a hot, oiled pan with potato side down for about 2 minutes. When brown, turn potato side up and bake in a 350 F oven for about 15 minutes or until done.

Horseradish Dill Aioli

  • � cup mayo
  • 2 tbsp prepared horseradish
  • 1 tbsp chopped fresh dill

Mix all ingredients together.

Candied Almonds

  • 1 egg white
  • 1/2 cup sugar
  • 2 cups almonds

Beat egg white until frothy. Add sugar and whip until dissolved. Add nuts and stir to coat. Place in 300� F oven and bake until the mixture has dried. Stir the nuts a few times while in the oven.

Bacon Wrapped Scallop with Pesto

  • scallops
  • bacon
  • pesto
  • squash
  • lemon

Cut the bacon so it wraps around the scallop once. Secure it with a toothpick. Bake at 350 degrees for 6-8 minutes. Time will vary depending on your oven. When it comes out of the oven, top with a squeeze of lemon and a teaspoon of pesto. This is a great main on a pasta, appetizer or with butternut squash.

Sambuca Prawns

  • One onion, diced
  • Prawns
  • fennel
  • fennel seed
  • sundried tomatoes
  • sambuca
  • salt
  • pepper
  • day old bread
  • garlic
  • butter

Sautee onions in a little canola. When the onions are starting to brown, reduce heat to medium and add fennel, fennel seed, sundried tomatoes, garlic. Sautee for about another minute and add prawns. Add Sambuca and return heat to high. Sambuca will flame. When the flaming stops add 1 tbsp butter. Turn heat to low. When the butter has melted, prawns should be cooked. Place one cube of day old bread in a martini glass and pour the prawn mixture over top.

Candied Beef

  • 6 oz beef tenderloin trim, sliced thin
  • corn starch to coat
  • oil for frying
  • 1/4 cup honey
  • 1 tsp chipotle or smoked jalapeno

Coat all the beef with cornstarch. Deep fry until well done.
Place honey and chipotle peppers in a frying pan. Heat until it starts to bubble. Add deep fried beef tenderloin. Continue to cook for about 1 minute or until completely covered. Serve over rice with Snap Peas and Pea Shoots.

Brussel Sprouts with Bacon and Onions

  • 1/2 cup chopped bacon
  • 2 dozen brussel sprouts
  • 1 cup onions
  • 2 tbsp butter

Cut the stem and put an x into the root of the vegetable. This will help in the cooking process. Place in cold water with salt to taste and about 1 tbsp of oil. Bring to a boil, continue cooking for about 5 minutes. Turn off heat and let steep. Drain and set aside.
Sautee bacon in a frying pan. When 1/2 cooked, add onions and continue to cook for about 3-4 minutes. Add Brussel sprouts and a little butter. Sautee for another 2-3 minutes and serve.

Grilled Whole Trout

Rinse and dry the trout. Sprinkle a little salt and pepper on the inside. Place on hot grill and cook for about 15 minutes. Serve with lemon and capers. You may go start to finish on the grill or you may grill the fish for 5 minutes, then transfer to oven for another 10 minutes.
 
Eggplant

  • 1 eggplant, scooped out
  • 1/2 onion, chopped
  • 1/2 redpepper chopped
  • 1 pickled artichoke, cut in 4
  • 4 cloves roasted garlic
  • 1 tbsp hot pickled eggplant
  • left over rice
  • 1 tbsp tomato sauce
  • firm goat's cheese

Sautee eggplant, onion and red pepper for about 3-4 minutes. Then add garlic, artichoke hearts and eggplant and saut� for another 2 minutes. Transfer to bowl, add a little rice and tomato sauce. Return to eggplant shell. Top with cheese and bake for 25 minutes at 350 F.

Chicken Peanut Satay

  • 4 tbsp just peanuts peanut butter
  • 2 tbsp honey
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sriracha
  • 1 tbsp brown sugar

Mix all ingredients and brush over chicken skewers that are three quarters of the way cooked. Finish in the oven at 350 F.

Roasted Butternut Squash Soup

  • 1 small butternut squash
  • 2 cups chicken stock
  • 1 tbsp brown sugar
  • salt and pepper
  • 1/4 cup heavy cream

Slice the squash in half and scoop out the seeds. Bake cut-side down for about 35 minutes or until it is soft to touch on the skin side. Remove from oven and peel off skin. Place cooked squash into a food processor. Add 1 litre of stock and brown sugar. Add the remaining stock a little at a time until you have achieved a thick but smooth soup. Return to a pot on the stove. Over low heat, season with salt and pepper and add cream. Ladle into bowls and sprinkle with some currants and pumpkin seeds.

Grilled Rack of Lamb with Wild Rice Hash

  • 1 rack of lamb
  • oil
  • salt
  • pepper

To prepare the lamb for grilling make sure all of the silver skin is removed. You may do this by slipping your knife under the tough membrane at one end of the rack and slide your knife just under the silver skin being careful not to cut any of the meat. When it is removed place a little oil over the meat with salt and pepper. I like to give it a little rub to make sure the salt and pepper remain on the meat.
Place on a hot grill closer to the side so the bones are not directly over the flame. At this point cook it as you would a steak. I will grill mine start to finish on the BBQ for 15 minutes over med heat. Let rest for no less than 7 minutes. Slice between the bones and serve.
 
Wild Rice Hash

  • 1 cup grated cooked potato
  • 1/2 cup cooked wild rice
  • 2 tbsp chopped onion
  • 1 tbsp green onion

This is a basic recipe that I use. I often add red pepper or garlic, etc.
Saute onion in a little oil until translucent. Add potatoes. When browned, add wild rice and green onions. Continue to cook for about 2 minutes and serve.

Mussels with Hot Italian Sausage and Fennel

  • 1 tbsp onions, chopped
  • 1/2 hot italian sausage out of casing   
  • 1 tsp chopped garlic   
  • 1/4 cup sliced fennel
  • 1 tsp fennel seed
  • 1/2 cup tomato sauce
  • 2 tbsp green onion, chopped
  • 1 tbsp butter
  • 1/4 cup white wine
  • 1 tbsp sundried tomatoes, chopped
  • 1 lb mussels 

Brown Italian sausage in a little oil. When about half cooked add onion, fennel, and garlic. Sautee for another minute or so, then add white wine, fennel seed, sundried tomato and mussels. Simmer for one minute. Add tomato sauce and bring to a boil. Add cold butter and green onions. Simmer for about 2 minutes. Serve.

You may serve it like this or put over top of pasta. Another variation is adding other shellfish such as scallops or prawns. It only takes a minute to poach a small prawn so add them in at the end.

Pureed Oregano with XV Olive Oil

In order to enjoy fresh herbs all winter, this is how we preserve a little summer flavor. The oregano in our garden grows like a weed so before it gets out of hand we will cut back our garden. In doing so we have a lot of oregano which goes very well with chicken or red meats. The process is very time consuming but well worth it in December or January, long after our garden is frozen over.

Pick the leaves off the oregano and place them in a food processor with just a little xv olive oil, puree into a paste. Place in small jars or an ice cube tray and freeze until you need. When you are ready to use it pull it from the freezer and leave at room temperature for about 15 minutes. Scrape the frozen oregano off the main part and return to the freezer.

Rosemary Vinegar

Sterilize jars. Blanch the fresh rosemary sprigs in heavily salted water for 3 seconds. Cool in an ice bath. Dry rosemary. Place it in jars or bottles. Add vinegar up to the top. Seal it.

I'm using corks so I am going to dip the ends in paro wax. This is the same wax you would use on top of preserves when you want to store them. Make sure the sides of the jars are clean so the wax adheres to the jar.

I like to use a lighter coloured vinegar for this such as a white balsamic. 

Snow Crab and Goat Cheese in Filo Pastry

  • 3 oz cooked crab meat
  • 5 oz cream cheese
  • 1 tsp green onion, chopped
  • juice of 1/2 lemon
  • black pepper
  • 2 tbsp toasted almonds
  • filo pastry, 1 box
  • 1/2 cup melted butter

Bring the cream cheese to room temperature. Mix in the lemon juice, black pepper, and green onion. When mixed well, add almonds and cooked crab. Lay one sheet of filo pastry on a work surface. Brush with melted butter, fold over and brush again. Place crab mixture at one end and fold in the sides. Brush with butter, roll and brush the entire pastry with butter. If you do not completely coat the pastry with butter, a) it will dry quickly and b) it will not become the crispy pastry we all love. Refrigerate the pastry for one hour and bake at 450 F for 10-15 minutes or until golden brown.

Bruschetta

  • 1 cup chopped onion
  • 1/4 cup xv olive oil
  • 1 tbsp chopped garlic
  • 1 L blanched and seeded tomatoes
  • 1/4 cup chopped basil
  • 6 pieces bocconcini cheese
  • toasted baguette
  • fresh parsley

Sautee the onions and garlic in olive oil on low heat. You want to cook them but not brown them. When cooked, put them in the cooler. If you add basil to the hot mix it will turn black. When cool add tomatoes and basil. Mix well. Place mixture on toasted baguette, top with a few pearls of bocconcini cheese and bake in a 400 F oven until the cheese has melted. Sprinkle with fresh parsley and serve.

Seafood Salad

  • 1 eggplant roasted
  • 1/2 cup celery, small dice
  • 1/2 cup red pepper, small dice
  • 1/2 cup green onion, small dice
  • zest of one lemon
  • juice of one lemon
  • 1/2 cup jicama, small dice
  • 1 tsp garlic, chopped
  • 1 cup mayo
  • butterhead lettuce
  • 12 prawns, poached
  • cooked lobster
  • cooked crabmeat

Slice eggplant lengthwise, sprinkle with salt and pepper and olive oil. Roast for about 20 minutes to 1/2 hour at 400 F or until soft to the touch. Cool, peel, pulse in a food processor until almost smooth. Add celery, red pepper, lemon zest and juice, jicama, garlic and mayo. Season with salt and pepper to taste. This will last one week in the cooler. 

Shred butterhead lettuce over a plate and scoop a little eggplant caviar in the center and top with seafood.

Seared Tuna
The secret to this recipe is quality of tuna. It should not smell fishy at all. It is very lean so cooking it well done will ruin the dish. If you are not prepared to eat the tuna rare, then this is one recipe you should skip. Not all fish is good to eat rare, some never eat any lake fish or fresh water fish cooked in this manner.

  • 4 oz tuna steak, at least 3 cm thick
  • pepper
  • salt
  • canola oil

Salt the tuna and roll the sides in fresh cracked pepper. Place a little canola oil in a frying pan. When very hot, add tuna and sear for about 3 minutes, turn and sear on the other side for another 3 minutes. It is done quickly. Serve it with several different sides - everything from mashed potatoes and peppercorn sauce to a tossed salad. As with any recipe with few ingredients, the quality of the tuna is the secret to this dish.

Bison Ribs

  • 2 racks of bison ribs, sinew removed
  • 2 onions, chopped
  • 6 stalks celery, chopped
  • 2 carrots, chopped
  • 2 bay leaves
  • 1 bottle red wine
  • 2 L water or stock
  • salt and pepper
  • 3 tbsp oregano

To prepare ribs for cooking: on the underside of the rib is two layers of skin that must be removed before cooking. The first one pulls off, but you'll have to stick a knife along one of the bones to lift the skin up a little before you can peel it off. The second layer of skin must be cut off. Use a sharp knife and try not to remove too much of the meat.

To cook: in a braising pan or shallow roaster, place the onions, celery, carrots, bay leaves, wine, stock, oregano, salt and pepper. Cover and place in 300°F oven for 3 hours. Remove. Slice between the bones of the ribs and bake in 300°F oven with BBQ sauce, basting them at least three times. For cooking on the BBQ, place them on indirect heat and sauce. The BBQ will require more attention because of the open flame.

Cantaloupe and Honeydew Melon Soup

Use equal amounts of cantalope and honeydew melons. Puree them separately, adding 1 tsp of lemon juice to 1 litre of puree.

  • 1 litre of cantaloupe puree
  • 1 tsp lemon juice
  • 1 litre honeydew melon puree
  • 1 tsp lemon juice
  • chopped fresh mint, 2 sprigs
  • ripe mango, peeled and chopped

To plate, raise one side of the bowl and ladle the cantalope puree so it rests in one half of the bowl. Ladle some honeydew puree beside it while lowering the edge of the bowl on to the table. This will give you a two tone soup. In the centre of the soup, add the chopped mango and dash of mint. If the cantalope is not sweet enough due to underripeness, add a little liquid honey.

Cold Cucumber Soup

  • 1 cucumber, peeled and seeded
  • 1/4 cup sour cream
  • 1/4 cup plain yogurt
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped roasted red pepper for garnish

Shred the cucumber fine and add it to the sour cream, yogurt and fresh chopped dill. Season with salt and pepper. Adjust texture by adding more yogurt or cucumber depending on which direction you wanted to go in regards to thickness. After placing in soup bowl garnish with roasted red pepper and dill.

Gazpacho

  • 1 tsp dry basil
  • 1 can roma tomatoes (796 ml)
  • 1/4 cup yellow pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup zucchini, diced
  • 1/2 cup celery, diced
  • salt and pepper
  • cayenne pepper
  • fresh basil, chopped

Puree tomatoes and dry basil in a food processor. Pour into a mixing bowl and add remaining ingredients, reserving the fresh basil for garnish.This is a very basic recipe. You may add or remove ingredients as desired.
Also good with poached prawns, creme fraiche, roasted peppers. If I were making this for my father I would omit the cayenne pepper and add fresh garlic.

Grilled Salmon with Honey Dijon Glaze

  • 1 salmon fillet
  • salt and pepper as needed
  • canola oil
  • chopped parsley
     
    Dressing
  • 3 tbsp liquid honey
  • 1 tbsp dijon mustard
  • 2 cups strawberries, sliced 

In a metal bowl mix honey and dijon. Set aside. Season the salmon and oil it. Place on BBQ. When almost done reduce heat and spoon over glaze. Place sliced strawberries into dijon bowl and place in a warm spot on the BBQ. We want the strawberries warm, not cooked. Place the salmon on a bed of greens and spoon strawberries over the top. Finish with a little chopped parsley.

Morel Mushrooms

  • Morel mushrooms
  • Butter

To clean the morel mushrooms, carefully brush any dirt or sand off. If they are picked carefully there should not be a lot of dirt. These mushrooms do not need a lot of cooking so they should be done at the last minute. Melt a little butter in a frying pan aver medium heat. Add a handfull of cleaned morel mushrooms and sautee for about 3-5 minutes.
 
To dry the mushrooms place on a sheet pan one layer thick and leave overnight in your oven with the pilot light on. If you don't have a gas oven, then leave your oven on 100 F and make sure to keep an eye on them.

Sauteed Fiddleheads

  • fiddlehead ferns
  • 1/2 cup chopped bacon
  • chopped onions

Before sauteeing the fiddleheads, blanch. Trim the ends off the fern and brush off any dry leaves. Drop them in salted boiling water for about one minute. If you are not going to use them right away then cool off in cold water and refrigerate.
 
Sautee 1/2 cup chopped bacon until light brown. Add onions and continue to sautee until translucent. Add blanched fiddleheads and sautee for about 3-4 minutes. Serve as a side as you would asparagus.

Note: Fiddlehead ferns can be purchased at specialty food markets such as DeLucca's.


Peanut Satay Sauce

  • 1 heaping tbsp crunchy peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1/2 tsp sesame oil
  • 1/2 tsp cumin
  • 1/4 cup water
  • cilantro
  • sriracha as needed
  • honey roasted peanuts, chopped 

Dilute the peanut butter with the water and add remaining ingredients. Brush onto grilled chicken when the meat is 3/4 of the way cooked. If you brush it on too early, the sugars will caramelize before the meat is cooked.

Grilled Bananas

  • 1 banana
  • 1/2 tsp cinnamon
  • 1/8 cup brown sugar

Slice the banana lengthwise, leaving the peel on. Sprinkle with a little bit of cinnamon, then sprinkle generously with brown sugar. Let sit for about 5 minutes. Pat the sugar a little and shave off the excess. Place the bananas sugar side down on the hot bbq. Reduce heat to low and cook for about 3-5 minutes. When the sugar is caramelized, it is done.
Remove from BBQ and let cool for 2 minutes. Remove banana from skin and serve with vanilla ice cream, caramel sauce, etc.

Lobster and BBQ Eel Flatbread

  • 1 10" found of 1/2 cm thick pizza or white bread dough
  • 1 tbsp of bocconcini pearls or soft tofu
  • 1 tbsp sesame oil for brushing
  • 1 cup cooked lobster meat
  • 1/4 cup cooked eel
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp chopped red pepper

Place the pizza crust on a hot grill. (It will not stick if the grill is hot) Reduce heat to low. When the crust is browning and air pockets occur, flip it over. Quickly brush with sesame oil. Add bocconcini, lobster, eel and peppers. When cooked (about 5 minutes) remove from heat. Sprinkle with chopped cilantro and some hot sauce. Serve.

Grilled Scallop Marinade

  • 1 cup garlic confit
  • juice and zest of one lemon
  • salt
  • pepper
  • Extra virgin olive oil
  • 1 tsp chopped parsley

Place garlic, salt, pepper, lemon juice and chopped zest in a food processor and puree until smooth. Place in fridge or you may freeze.

Garlic Confit
in a small sauce pan place two cups of peeled garlic, cover with olive oil. Place on low heat and cook for about 30 minutes or until the garlic is very soft. Strain. Store in the fridge separately. The oil is excellent on salad or anywhere else you would use garlic and xv olive oil.

For Scallops
Dry off the scallops in paper towel. Place them on a hot BBQ. Reduce heat. Grill the scallops for about 10 minutes for jumbo scallops or less time for smaller ones. While the scallops are grilling, mix one tablespoon of garlic lemon puree with 1/4 cup xv olive oil and 1 tsp chopped parsley. When the scallops are done grilling, toss them in the bowl of puree and serve. Serve this with a baguette because the sauce the scallops are in should not be wasted.

Sambuca Poached Figs

  • 750 ml water
  • 750 ml sugar
  • 2 cinnamon sticks
  • 1 star anise, broken
  • 3 cloves
  • 375 g bag dry mission figs
  • 1 cup black sambuca

Bring all ingredients to a boil (except figs). When the mixture boils, reduce heat to simmer. Add figs and poach for 2 hours. Remove clove, anise and cinnamon sticks. Pur figs and syrup in clean jar. These will keep approximately 2 months. They are excellent with aged goat chevre, on ice cream or even by themselves.

Homemade Wontons

  • 25 wonton wrappers
  • 3 oz ground pork
  • 1 1/2 oz peeled shrimp
  • 1 oz water chestnuts
  • 1 tbsp green onion, chopped
  • 2 tbsp soy sauce
  • 1/2 tsp salt
  • pepper
  • egg white

Mix all ingredients except wonton wrappers and puree into a paste. Pace a teaspoon in the centre of the wrapper and fold over to make a triangle. Use a little water around the edges to secure the dough. Fold the outer parts together.

Baked Arctic Char with Scallop Crust

  • Arctic Char fillets
  • 1 egg white
  • 1 tbsp heavy cream
  • 1/2 tsp chopped lemon zest
  • 1/2 tsp chopped parsley

Puree all ingredients except char. Make into paste. Dredge char fillets with flour (use rice flour for gluten intolerance). Spread puree on char fillets. Bake at 375 F for 10 minutes or until done.

Asparagus Tapas with Red Pepper Sauce

  • 2 large red bell peppers, cored and seeded
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons raspberry vinegar
  • 1 � tbsp chopped fresh basil
  • � tsp salt freshly ground pepper
  • 1 lb fresh Asparagus, trimmed
  • 1 sourdough or French baguette loaf
  • Sliced Julienne strips of bell pepper
  • Snipped fresh basil and shaved Parmesan cheese, for garnish

Coarsely chop bell peppers. Heat olive oil in a large skillet. Add peppers and garlic; cook over medium heat for about 15 minutes or until peppers are softened, stirring occasionally.
Remove from heat and let cool slightly. Place in blender or food processor and puree until smooth; stir in vinegar, basil, salt and pepper.
Cook asparagus spears in boiling salted water for 4 to 5 minutes until crisp-tender; drain. Spoon red pepper sauce on a platter and arrange asparagus over sauce. Garnish with bell pepper, basil and Parmesan, if desired.Serve with baguette slices.
Serves 4

Asparagus with Lime Aioli, Egg and Green Onion

  • 1� lbs (750 g) large Asparagus, trimmed and rinsed
  • Salt, as needed
  • � cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) fresh lime juice
    1 large clove garlic, finely chopped
  • 2 hard-cooked eggs, roughly chopped
  • 3 tbsp (45 mL ) thinly sliced green onion

Put asparagus into a large skillet of salted, boiling water. Boil gently until slightly underdone, about 3 minutes, depending on thickness. Drain well and spread on paper towel to cool. 
Meanwhile, to make aioli, mix mayonnaise with olive oil, lime juice, and garlic. Set aside.
Over a piece of wax paper or paper towel, using the back of a wooden spoon force boiled eggs through a coarse sieve, making sure to scrape off the egg that clings to the underside of the sieve. Arrange asparagus on a platter, then drizzle with the aioli. Sprinkle with egg, then green onion. Lightly season with salt and serve. Serves 6

Rolled Steak Stuffed with Asparagus

  • 3 to 4 lb. flank steak, butterflied, opened
  • 2 tbsp horseradish
  • 2 tbsp minced garlic
  • 1 lb fresh Asparagus

Preheat oven to 350 F (180C). Spread the horseradish, and minced garlic on the steak. Then arrange the asparagus spears in a single row over spread. Roll tightly and tie. Roast in oven at for 1 hour. Remove from oven and let stand 10 minutes before slicing. Serves 8.

Wild Rice Latke Fries

  • 1 baked russet potato, shredded
  • 1 raw russet potato, shredded
  • 1/4 cup cooked wild rice
  • 1/2 beaten egg
  • 1 tbsp green onions, chopped
  • salt and pepper as needed
  • flour as needed 

Mix all ingredients except flour. When mixed, add flour a little at a time until the mixture loosely sticks together. 
Add a little oil in a non stick frying pan. Take about 1 to 11/2 cups of mixture and fry it as you would a potato pancake. When brown on both sides, bake in a 400 F oven for 15 minutes. Cool and cut into large fries. Deep fry for about 4 minutes.

Duck Breast

  • One duck breast (per person)
  • salt and pepper
  • canola oil

Score the fat side ot the duck breast. If you do not do this the breast will curl when searing the fat. Place fat side down in a hot frying pan with a little canola oil. Season the breast with salt and pepper. Reduce the heat to low and continue cooking for about 4-5 minutes or until the fat is crispy. Turn over and sear the meat side for about 30 seconds. Transfer to baking sheet with parchment paper and bake at 300 F for about 15 minutes. Remove from oven and let rest for 6-10 minutes before slicing.

Coconut Crusted Spot Prawns

  • 6 prawns, peeled, deveined and scored
  • 1 egg beaten
  • 1/2 cup flour
  • 1 cup shredded coconut
  • 1/4 cup bread crumbs

Mix shredded coconut and bread crumbs together in a shallow dish.  Dredge the prawns in the flour, then dip in the egg and place in the coconut mixture. Press coconut mixture onto the prawn firmly. Deep fry at 375 F in canola oil for about 2-5 minutes until toasty and golden.

Orange Fennel Salad with Arctic Char and Bacon

  • 1/4 fennel, sliced
  • 1 orange, segmented
  • 1 tbsp tarragon vinegar
  • 3 tbsp extra virgin olive oil
  • 1/2 cup baby field greens
  • salt and pepper as needed

Mix all ingredients and plate.  Meanwhile, gather:

  • 1 tbsp chopped bacon, raw
  • 14 oz fillet of char
  • canola oil for frying

Dredge the char in a little flour. Place in a hot pan with canola oil. When browned, turn. Add bacon. When bacon is cooked the char should be ready as well. Place on top of salad.

Wild Rice Bannock

  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup cold water
  • 2 cups cooked cooled wild rice
  • 1/3 cup butter, diced small

Mix all ingredients except water together. When mixed, pour water into the centre of the dry ingredients and mix as you would pie dough. Roll out to 1/4 " thick and cut into desired shapes. Deep fry at 550 F or in frying pan in canola oil over medium high heat.

Potato Crusted Pickerel

  • Canola oil
  • Boiled potatoes, shredded
  • Fresh pickerel
  • Salt and pepper
  • Flour

Dredge the pickerel in flour. Press the potato onto one side of the fillet. Preheat a non-stick frying pan with a little canola oil. Fry the fish potato side down until brown. Turn over and bake for 10 minutes at 350�F.

Roasted Garlic Potato Gratin

  • 6 boiled baby potatoes, sliced
  • 1 cup leftover mashed potatoes
  • 12 roasted garlic cloves
  • 2 tbsp green onion
  • butter, as needed
  • bread crumbs, as needed

Grease muffin tins or earthen ware dishes with a little butter, then sprinkle bread crumbs over to stick to the butter. Empty out excess crumbs. Mix remaining ingredients well and press into muffin tins. Bake at 400 F for 20 mins. Turn out onto a baking sheet and bake for another 10 mins.

Chicken and Sauteed Chanterelles over Couscous

  • 2 cups sliced chanterelle mushrooms
  • 1/4 cup chopped onions
  • 1/4 cup chopped roasted red pepper
  • 1 tsp. chopped garlic
  • canola oil as needed
  • peeled grape tomatoes, optional
  • white wine
  • Couscous (use Chicken broth)

To clean the mushrooms brush all dirt away and inspect the mushrooms for freshness. If soggy or wet at all discard. Sautee onions in frying pan for about one minute, then add mushrooms and saute for another 3 minutes and add the roasted peppers and garlic. Add Wine. Season with salt and pepper and serve. This recipe should be done at the last minute. This will go well with chicken or fish such as salmon or trout.

Black Cod and Caper Dill Aioli

  • 4 oz Black Cod
  • salt and pepper

Season Black Cod and bake in a 400 F oven for 10-12 minutes. The larger the fillet, the longer the cooking time. For a little extra creamyness dot the top of the fish with a little butter. Serve with boiled potatoes and caper dill aioli.

Dumplings

  • 1 1/2 cups flour
  • 2 egg yolks
  • 1/4 cup cooked wild rice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp baking powder
  • 3/4 cup broth

Mix all dry ingredients and set aside. Beat egg yolks and add stock. Mix into dry ingredients. Poach a tablespoon sized dumpling in chicken broth for 10-12 minutes. Serve with broth or in a stew.

Pumpkin Cr�me Brule

  • 6 egg yolks
  • 1/2 cup sugar
  • 3 cups cream
  • cinnamon
  • nutmeg
  • allspice
  • cloves
  • 1 cup pumpkin puree

Beat egg yolks and sugar until thickened and light in color. Meanwhile bring cream to a scald. Add to eggs while still beating. Mix in spices and pumpkin puree. Pour into dishes. Bake in water bath for 20 minutes at 350 F.

Ravioli Pasta

  • 3 eggs, well beaten
  • 2 1/4 cups flour
  • 3/4 tbsp salt

Mix dry ingredients in a bowl or on the table top. Make a well in the center of the flour. Drop the beaten eggs into the well and mix the flour inward to make dough. After it is all incorporated, let the dough rest for 20 minutes.

Roll out dough and cut out the desired shape with either a cookie cutter or a glass. Place filling on the centre of the dough leaving a frame of dough in which you will wet with a little water and press sides together to seal. Press firmly with a fork around the edges. Boil for 10 minutes in lightly salted water. Place in tomato sauce or saut� in a little butter.
Fillings
There are many fillings you may use for the ravioli. I used left over bison ragout which is just a thick stew. Some suggestions that you may use are winter squash, cheese or just about any meat mixture as long as it will stay together similar to a perogie or wonton filling.

Pickled Watermelon Rind

  • 1 Litre loosely packed watermelon rind (1 mini-watermelon)
  • 1 cup lemon juice
  • 2 tbsp kosher salt
  • 2 cups water

To prepare the watermelon, remove the pink from the inside of the melon and the green hard skin form the outside. What we are left with is the white rind.

Slice the rind into 1 by 2 inch pieces. A mini watermelon will give you at least one litre of rind.

Mix water, salt, and lemon juice. Bring to a boil. Add watermelon rind and boil for 3 minutes. Remove from heat and cool. Cover and leave for about 2 months before trying.

Rosemary & Moss berry vinegar

  • Sterilized container
  • 2 tbsp moss berries, frozen
  • 2 sprigs rosemary
  • apple cider vinegar with at least 5.5% acetic acid

Bring a small pot of water to a boil. Because the rosemary is fresh we have to blanch it. To do this we place the rosemary in boiling water for about 4 seconds, and then cool in a water bath. If left too long all the green color will leave the herb.

Put about 2 tbsp of moss berries in the container and pour in vinegar. Pat the rosemary dry and add it to the bottle. You may have to add a little more vinegar to make sure the fruit and herb are completely submerged. Let steep in the fridge for one month before using.

Shortbread

  • 1 lb sweet butter
  • 2 cup powdered sugar
  • 4 cups sifted flour

Cream the butter and add sugar gradually. Blend well, but don't overwork or let the butter become oily. Gradually work in the flour.

Turn the dough out on a lightly floured board to pat out.

For a traditional look, pat the dough into two circles, about 3/4 inch thick. Pinch the edges and prick all over with a fork. Place on a baking sheet. Put in refrigerator for half an hour.

Set oven at 375 F. Bake for 5 minutes, then lower to 300 F and continue baking for 45-60 minutes. When done, shortbread should be golden, but not browned at all. Cut into wedges while still warm.

For cookies, pat the dough out to 1/4 to 1/2 inch thick. Cut into small rounds. Prick with fork and bake for 15-20 minutes.

Khruste

  • 1 whole egg
  • 5 egg yolks
  • 3 tbsp rye whiskey or rum
  • pinch of salt
  • 1 tbsp sugar
  • shortening or oil for frying
  • flour

Add all ingredients together except flour. Beat together for 5 minutes. Add flour until the mixture becomes quite stiff.

Roll out the dough paper thin and cut into long strips (1 1/4 inches wide). Cut each strip diagonally 2 1/2 inches long, leaving you with a diamond shape. Slit each diamond in the centre and pull one point through the slit.

Deep fry in oil until golden on both sides, turning once. Fry only a few at a time for best results. Put on paper towel to drain.

Sprinkle with icing sugar.

Khrustiki Dough

  • 3 egg yolks
  • 2 eggs
  • 1/2 tsp salt
  • 1 1/8 cups flour
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 1 tbsp sweet cream or evaporated milk

To lessen soaking up oil in frying add 1 tbsp brandy or 1/2 tsp vinegar (optional)

Beat eggs thoroughly, add rest of ingredients, except flour, and beat again. Add 1 cup flour, stir and if necessary add more, a teaspoon at a time until the dough is of rolling consistency (about 5 to 6 teaspoons).

Knead until smooth, cover and let rest for at least 15 minutes. On a lightly greased board, roll out the dough quite thin 1/8 inch. The dough may now be used to make Khrustiki.

Vegetable Sesame Dressing

  • 4 tbsp soy sauce
  • 1 cup chicken stock
  • 1 1/2 tsp sesame oil
  • 2 tbsp sugar
  • 1/2 cup white sesame seeds

Toast sesame seeds over medium-low heat. Toss or stir until all sesame seeds are light brown. They may begin to pop like popcorn. When this happens, stir and reduce heat.

Place toasted sesame seeds in spice grinder. Grind until smooth. Place in a saucepan and add remaining ingredients. Bring to a boil. Reduce heat. Place a little broccoli in sauce and simmer until tender. Serve over rice with chicken and cashews.

Mushroom Sauce

  • 1/2 onion
  • 2 tbsp butter
  • 1 cup chopped mushrooms
  • 1tbsp flour
  • 1/2 cup meat stock
  • 1/2 cup sour cream
  • 1 tsp chopped dill
  • salt and pepper

Cook the onion in butter until tender. Add mushrooms and cook for about 10-12 minutes. Mix in the meat stock and stir constantly until smooth and thick. Add the cream and then cook the sauce for a few minutes. Mix in the dill and season to taste. Do not cook after adding the dill.

Wild Rice Ice Cream

  • 1 L wild rice infused milk (recipe below)
  • 10 oz 35% cream
  • 2 tbsp cinnamon
  • 1 tbsp vanilla
  • 12 egg yolks
  • 1 2/3 cups sugar

Mix wild rice infused mild, cream, cinnamon and vanilla over medium heat to scald. In another bowl whip egg yolks and sugar. When the milk mixture is scalded turn heat off. Pour a little of the mixture into the eggs and stir to temper the eggs. Pour the egg mixture back into the pot. Cook over medium high heat to thicken. Do not boil or you will scramble the eggs. When the desired thickness is achieved, place mixture in an ice bath to cool. Place in refrigerator for 4-5 hours before making the ice cream.

Wild Rice Infused Milk

  • 2 cups wild rice
  • 1 L mild
  • 1/4 L water
  • pinch of salt

Mix all ingredients and cook over medium heat until all of the rice has popped. Strain and reserve liquid for ice cream and the rice for another recipe.

Arctic Char

  • 2 fillets Arctic Char, 6 oz each, cut in half.
  • New Potatoes, boiled, cooled and quartered
  • 1/2 cup sour cream
  • 1 tbsp fresh dill
  • 6 tbsp whitefish caviar (also known as golden caviar
  • 8 strips of bacon, chopped
  • 1 tbsp finely chopped pickled beets

For potato salad

Mix new potatoes , sour cream, and dill. Season with salt and pepper to your taste. Place in the center of plate.

In a frying pan, saute the bacon on medium high heat. When brown and crispy, remove from pan reserving the bacon fat.

Season the char with salt and pepper then dredge in flour and pan fry in reserved bacon fat for about 2 1/2- 3 minutes a side. When cooked, place on top of potato salad. Place the golden caviar around the base of the salad. Sprinkle with crispy bacon on top. Garnish with pickled beets.

Reconstituted Shiitake Mushrooms (also sold as flower mushrooms)

When the mushrooms are reconstituted they will last a week in the cooler.

The mushrooms are dry so infuse them with flavors that are complimentary to the dish you are going to serve. Mushrooms have to be completely covered by the liquid. I usually place them in an ice cream pail with a small plate weighing them down to ensure they are submerged.

  • 2 L water
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1 tbsp sesame oil

Bring ingredients to a boil, pour over mushrooms and cool. Place in fridge covered and in 24 hours they will be ready to eat. When preparing the mushrooms remove the stems and slice thinly. Add to any asian style dishes such as stir frys.

Halibut with Lemon Parsley Butter

  • zest of one lemon, chopped
  • 1 tbsp chopped parsley
  • 2 tbsp butter
  • 1 fillet of halibut, 7 oz
  • salt, pepper
  • flour

Season halibut with salt and pepper, dredge it in flour and brown in a non stick frying pan with a little canola. When brown remove from pan and place in a 350 oven for about 12 minutes. Remove from oven and put on a plate. In a sauce pan place butter and lemon zest and cook over medium heat until brown. Pour over halibut and sprinkle with parsley

Roasted Acorn Squash Soup

  • 1 acorn squash
  • 16 oz chicken or vegetable stock
  • 1/4 cup maple syrup
  • 1/4 cup heavy cream
  • 1 tbsp butter
  • salt and pepper to taste

Slice the squash in half and scoop out the seeds. Bake cut side down at 350 for about 25 minutes or until soft to the touch. Remove from oven and let cool until the squash is cool enough to handle. Scoop out the flesh and puree it with the chicken stock until smooth. Mix all ingredients in a pot on medium heat. Taste and adjust seasonings to your taste. Garnish with crispy bacon, chopped walnuts and parsley.

Shellfish Soup

  • 1L fish stock
  • 1 tbsp tomato paste
  • pinch of saffron
  • 1 new potato cut in 4
  • 1 tomato chopped
  • 1/4 cup roasted peppers
  • 1/4 cup green onion chopped
  • 1 tbsp dill

Mix all ingredients, bring to a boil and simmer for 10 minutes. Add prawns, scallops, crab claws and mussels. Simmer covered for another 10 minutes. The mussels should be open and the prawns cooked. Place in a big bowl and garnish with chopped onion and dill.

Gazpacho

  • 1 tsp dry basil
  • 1 can roma tomatoes (796 ml)
  • 1/4 cup yellow pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup zucchini, diced
  • 1/2 cup celery, diced
  • salt and pepper
  • cayenne pepper
  • fresh basil, chopped

Puree tomatoes and dry basil in a food processor. Pour into a mixing bowl and add remaining ingredients, reserving the fresh basil for garnish.This is a very basic recipe. You may add or remove ingredients as desired.

Also good with poached prawns, creme fraiche, roasted peppers. If I were making this for my father I would omit the cayenne pepper and add fresh garlic.

Cold Cucumber Soup with Smoked Goldeye Creme Fraiche

  • Creme Fraiche:
  • 1/4 cup whipping cream
  • 1/4 cup sour cream
  • 1/4 cup smoked goldeye

Puree all ingredients in a food processor and let stand for about 2 hours at room temperature. Mixture will thicken as it stands.

Soup

  • 2 peeled and seeded cucumbers
  • 2 tsp fresh chopped dill
  • 1/2 cup sour cream or yogurt
  • salt and pepper

Puree the cucumber with dill and sour cream. You may add more sour cream if you want the soup thicker.

Season with salt and pepper. Ladle into bowl and garnish with a tablespoon of the goldeye creme fraiche and some pieces of goldeye on top with some fresh dill.

Cantalope and Honeydew Melon Soup with Spicy Mango Puree

In two separate batches puree equal amount of cantalope and honeydew melon. If the fruit is a little under ripe you may add a little honey and lemon juice to brighten the flavor) Place the purees separately in the cooler. Peel and pit one mango and puree. add a touch of hot chili sauce or cayenne pepper to taste.

To serve ladle some cantalope into a bowl while you are holding it at an angle. Ladle some honeydew into the raised side of the bowl and slowly level it off. The soup will remain separated. Garnish with the spicy mango puree and chopped mint.

Arctic Char and Goat's Cheese Omelette

  • 2 eggs, beaten
  • 1 1/2 oz poached arctic char
  • 1 oz chevre
  • salt and pepper
  • milk

Mis the milk into the beaten eggs, season with salt and pepper. Melt a little butter in a pan but do not brown. Pour egg mixture in the pan. The heat should be at medium or low. Manipulate the eggs by both changing the angle of the pan and pushing the cooked egg around as you would make scrambled eggs but lieaving the mixture connected. When you cannot stir the mixture without breaking it, it has become firm enough to flip. Remember practice makes perfect, don't be discouraged if it does not work out the first time. It will taste just as good. As soon as you flip it, place the char and chevre in the centre and fold. Serve the omelette immediately.

Grilled Lamb with Cantalope and Mint and Feta

  • 1 twp sliced almonds
  • 1 lb ground lamb
  • 1/4 tsp chili peppers
  • 1 egg, beaten
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • salt and pepper
  • 1 tsp fresh parsley
  • bread crumbs as needed

Mix all ingredients together and form into patties. Grill as would a hamburger. My rule with minced meat is that if I grind it I don't worry if it is medium or medium rare. If I buy the meat already ground, I cook well done or medium well.

Grill cantelope on grill. You only want to mark the cantelope on both sides. Place lamb on plate and cantelope on top. Sprinkle with feta cheese. Serve with a salad and baguette.

Grilled Shrimp with Spelt Linguine

  • 6 peeled and clean prawns
  • 1 zucchini
  • 1 roasted pepper
  • 1/4 cup XV olive oil
  • Arugula as needed
  • 1 oz goats cheese or chevre
  • 2 nests spelt linguine, cooked

Prepare the zucchini for grilling by slicing it length wise, sprinkle with olive oil and a little kosher salt. Place on grill with the shrimp. While the shrimp is cooking mix roasted peppers, olive oil and cooked pasta in a bowl. Place it in the oven on low. When the shrimp are pink on one side, turn and do the other. The zucchini should take about as long as the shrimp to cook. When done, miz with pasta, arugula and cheese.

Raspberry Fool with Strawberries

  • 1/2 litre whipped cream
  • cooked raspberries
  • 6 strawberries
  • tarragon

The definition of a fool is cooked or stewed fruit folded into whipped cream. You can stew it yourself or buy berries in syrup from the grocer's freezer.

Mix 2 tbsp raspberries with whipped cream. Set aside. Do not mix too much fruit in with the whipped cream or it will collapse the cream. Slice the strawberries and toss them with a little of the raspberry syrup and some chopped tarragon. Place strawberries in a martini glass and top with raspberry fool.

Grilled Bananas with Brownie and Ice Cream

  • 1 banana
  • cinnamon
  • brown sugar as needed

Slice the bananas lengthwise. Leave the peel on as it will be easier to handle. Sprinkle the cut side of banana with cinnamon and cover generously with brown sugar. Pat the brown sugar down so it sticks to the banana. Make sure your BBQ is clean and it is on medium high heat. The grill should be preheated.

Place the bananas sugar side down and grill for about 4 minutes on high then turn over.The sugar should be caramelized.Remove from BBQ being careful not to touch the hot sugar. Remove from peel and serve with brownie and ice cream.

Sauteed Morel Mushrooms

  • 2 tbsp butter
  • morel mushrooms
  • roasted pureed garlic
  • white wine
  • heavy cream
  • toasted baguette or bread

Melt butter in frying pan add mushrooms and saute for about 4 minutes.

Moisture will leave the mushroms and this is the base of the sauce. Remove mushrooms, leaving the moisure in the pan. Add 1/ 8 cup dry white wine and roasted garlic. Reduce by half. Add 1/ 4 cup heavy cream bring almost to a boil. Add mushrooms and any more of the liquid that has drained out of them. Place on toasted bread and top with green onions and chives.

Poached Prawns with Mango

  • 1/3 cup japanese mayo
  • juice of 1 lemon
  • 1/4 tsp siraccha (hot sauce)
  • 1/2 tsp pureed ginger

Mix together and set aside

  • 1 mango diced
  • Pineapple, diced
  • baby field greens
  • 1 tsp cilantro, chopped

Mix mango, pineapple and cilantro with dressing. Place a little field greens in a martini glass, top with mango mixture and garnish with poached prawns. Garnish with julienned red pepper.

Oysters

When purchasing fresh oysters I recommend you go go a specialty store. Fresh oysters are alive so if they are wrapped in plastic I do not purchase them. Fresh oysters do not smell fishy at all, they smell like the ocean, clean and fresh.

To open the oyster I recommend wrapping the owster in a clean tea towel so it does not slip. It also acts as a guard if the oyster knife slips, you will not cut yourself. Purchasing an oyster knife is recommended. I have also used a flathead screwdriver.

Hold the towel wrapped oyster in one hand while you slip the oyster knife into the hinge at one end of the shell. When firmly in the hinge, twist your wrist and the oyster should open. Inside the shell, the oyster is connected to both top and bottom. Slike the oyster knife in the shell and free it from either end. Remove one side of the shell and it is ready to be eaten.

When choosing a flavor to top your oyster, choose one with a clean flavor. For example, fresh lemon, tabasco sauce, salt, fresh horseradish (not prepared horseradish).

Bread and Proscuitto Salad

  • 2 roma tomatoes, cut into 8
  • 1 green onion, chopped
  • 1/4 cup feta, crumbled
  • 10 olives, pitted
  • 1 red pepper, deseeded
  • 1 cup chicken stock
  • 1/4 dry baguette
  • sliced proscuitto
  • fresh parsley

Mix all ingredients in a bowl and add 2tbsp white balsamic vinagrette (recipe follows). Set aside.

  • 3/4 cup olive oil
  • 1/4 cup white balsamic vinager.
  • salt and pepper

    In another bowl put dry baguette. Sprinkle with shichen stock until the baguette is soft on the outside and crunchy in the centre. Mix the contents of the two bowls together. Plate and top with prosscuitto and fresh herbs.

    Chicken with Porcini Pappardelle

    • 14 oz chicken breast
    • 2 nests of papardelle
    • 1/4 lb butter, browned
    • 1 tbsp blue cheese
    • 1 tsp roasted garlic, pureed
    • 1 tsp onion, chopped
    • 1 cup mushrooms
    • roasted pepper
    • peeled tomatoes
    • rosemary, chopped

    Boil the pasta in salted water until cooked. If done a day ahead of tiime sprinkle generously with oil and set aside.

    Place butter in a non stick pan on medium heat. When melted, turn heat down and leave on until the butter has browned. Add pureed roasted garlic.Turn off heat.

    Season chicken breast, brown in frying pan, then bake at 375 F for 15 minutes or until done.

    Saute mushrooms and onions for 4 minutes. Add peppers and tomatoes. Continue to cook for about 3 more minutes. Add brown butter and mix in cooked pasta. Plate topped with sliced chicken, blue cheese and rosemary.

    Yogurt Honey and Berries

    • 500 ml yogurt
    • 1/2 oz honey
    • 10 strawberries
    • Toasted almonds

    mix yogurt and honey, Pour over sliced strawberries and finish with toasted almonds.

    Gnocchi

    • 500 g gnocchi
    • 1/2 cup pesto
    • olive oil
    • 6 prawns
    • boiled water for prawns

    Cook gnocchi in salted water just as you would pasta. When the gnocchi floats it is done. At this point you can finish the gnocchi with any sauce you like. It is a heavy product so I suppest a lighter asuce instead of a heavy cream sauce.

    When water for prawns is boiling, warm the pesto and olive oil. Poach prawns for about 5 minutes. Toss precooked gnocchi with pesto, plate and top with poached prowns. If the gnocchi has cooled off you might consider tossing it in the cold pesto and warming it in the oven.

    Cous Cous with Chicken and Dried Fruit

    • 1/2 cup couscous
    • 1/2 cup of chicken stock or water

    Place couscous in a heat proof bowl. Bring stock to a boil and pour over couscous. Cover with film and set aside for 10 minutes

    Add a heaping teaspoon of each:

    • sundried blueberries
    • currants
    • chopped figs
    • pine nuts
    • dried cranberries
    • cashews

    add I tbsp of chopped tomato and roasted red pepper

    • 1/2 cup cooked chicken
    • salt and pepper
    • one orange zested and segmented

    Liver and Caramelized Onions

    • 1 red onion
    • 2 tbsp sugar
    • canola
    • 2 tbsp red wine vinegar

    Slice red onion and fry in a little canola oil on high heat. Reduce to medium and sautee for approximately 30 minutes. Add sugar and redwine vinegar. Stir the onions often. If they appear to be burning reduce heat to low and add a tbsp of water. Repeat this until the onions are caramelized.

    Chicken stuffed with Sambuca Poached Black Mission Figs and Buche Riblaire

    • 1 chicken breast
    • 2 pieces dry fruit like apricot or figs
    • 1-2 oz cheese such as brie or goat's cheese

    Pound chicken flat and dust with flour, salt and pepper. In the centre add figs and cheese. Fold over and roll so that the edges are sealed. Sear in oil and bake for about 15 minutes.

    Pork and Prawn Dumplings

    • 6 prawns, peeled and deveined
    • 1/4 cup loosley packed cilantro
    • 2 heaping tbsp green onion, chopped
    • 1 tbsp garlic
    • 1tbsp ginger
    • 10 water chestnuts
    • salt
    • 1 egg white

    Puree all ingredients for 1 minute. Add 250 g ground pork and puree until the mixture forms a paste. Poach for 5 to 6 minutes in broth.

    You may use these in Asian style soup with udon noodles, prawns or in salad rolls

    Mise Udon Noodle Bowl

    • 4 parboiled pork and prawn dumplings
    • 2 prawns
    • 1 scallop
    • 1 pack udon noodles
    • 2 cups hot broth
    • 1 egg
    • fresh spinach
    • green onion
    • soy hot sauce

    place all ingredients in oven proof bowl and bake for 15 minutes. (Broth is already hot when put in the bowl)

    Salmon with Fruit Salsa

    • canola
    • 2 heaping tbsp chopped onion
    • 1/2 underripe peach, chopped
    • 1/4 cup white wine
    • 1/4 cup chicken stock
    • 2 tbsp tamarind concentrate
    • 1 tsp curry powder
    • 1 tsp sugar

    Sautee chopped peach and onions in canola for about 4 minutes. Add garlic and continue to cook for 2 or 3 minutes more. Add wine, stock, tamarind, curry powder and sugar. Cook for 5 minutes. Taste and season with salt and pepper. Puree

    Sear Salmon in a little canola oil. Place on baking sheet. Spread with tamarind puree and bake for 10 minutes at 400 F. Place salmon on a little salad and top with fruit salsa

    Fruit Salsa

    • 1/2 chopped peach
    • 1 mango, chopped
    • 4 strawberries
    • 2 tbsp tamarind puree
    • 2 tbsp green onions, chopped
    • 1 tbsp chopped cilantro

    Mix all ingredients together and put aside until service.

    Mango Salad with Chicken

    • 1 small mango chopped
    • 3 tbsp chopped red onion
    • l lime zested
    • l lime juiced
    • 4 tbsp xv olive oil
    • 1 tbsp basil
    • salt and pepper as needed
    • Pinch of cayenne
    • Raspberries
    • 1 chicken breast
    • 1 cup mixed greens
    • 1 tbsp toasted almonds

    Mix mango, lime juice and zest, onion, basil and olive oil. Season. Add greens, raspberries and warm chicken breast. Plate and garnish with toasted almonds and raspberries.

    Duck or Chicken with Wilted Spinach, Shiitake Mushrooms and Wild Rice Tagliatelle

    • 2 tsp sugar
    • 1/2 cup chicken stock
    • 2 tbsp soy
    • 1 1/2 tsp sesame oil
    • 1 heaping tbsp sesame seeds
    • 2 shiitake mushrooms
    • wild rice tagliatelle nest cooked
    • 2 cups spinach, fresh
    • 1 chicken breast or duck leg

    To make dressing mix sugar, stock, soy, sesame and set aside.

    Sautee mushrooms in a little canola oil until done (4 min). Add spinach and dressing and reduce heat and cook for 2 minutes. Add pasta and cook on medium heat for another minute. Place mixture on plate and garnish with sesame seeds. Top with duck or chicken.

    Seafood in Curry Vinaigrette

    • 2 tbsp mixed pickle
    • 1 tbsp mayo
    • 100 ml xv olive oil
    • I orange setmented
    • 1 celery stalk diced
    • 2 cups greens

    Mix all ingredients except greens. When blended toss with greens and plate.

    • cooked prawns
    • scallops
    • crab
    • mussels
    • 1 tsp puree mixed pickle
    • xv olive oil

    Mix the pickle and olive oil, toss seafood in mixture and garnish salad.

    Seared Scallop with White Wine Pomagranante Sauce and Greens

    • 1 giant scallop or 3 smaller ones
    • canola
    • 2 tbsp white wine
    • 1/4 cup pomegranate juice
    • 3 tbsp cold butter

    Sear scallop for about 2 or 3 minutes on either side. When nicely browned on both sides remove scallop and place it in a 300 F oven for about 5 minutes. If you are using smaller scallops place somewhere warm until needed. They will cook much quicker). While the pan is still hot pour in wine and pamegranate juice. Reduce heat to medium and keep at gentle boil. Add butter a little at a time stirring constantly. Plate scallop and finish with sauce.

    Prawns with Sambuca Cream Sauce

    • canola
    • 4-8 prawns
    • 1/2 oz sambuca
    • 1/4 cup heavy cream
    • green onion

    Saute the prawns in a little canola until pink on either side. Add sambuca, reduce to medium heat, add cream and green onion. Simmer until prawns are cooked another 2 minutes. If the sauce gets too thick add a little water or stock. Serve immediately.

    Roasted Chicken with "Cream" Sauce

    • 1 chicken breast 1/2 cup chicken stock
    • 1 oz white wine
    • 1/4 oz cream
    • ultra thick or cornstarch as needed

    Brown the chicken breast in a little canola and place in a 375 F oven for about 15 minutes.

    Deglaze pan with wine, add stock and bring to a boil. Reduce by 1/4 then add ultra thick or cornstarch a little at a time until thickness is acheived. Finish with a little cream. You may add flavorings at this point to change your sauce- dill, chipotle, garlic, etc. You should add a little flavoring at a time to make sure you don't ruin your sauce