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Thursday, June 27, 2013

On Sunday I had the pleasure of presenting Picnic Lunches for CBC's Weekend Morning Show with guest host Agatha Moir.  The Crab and Lobster salad is so easy to prepare with the excellent products from Gimli Fish.  I also prepared a seared wild caught tuna sandwich.  So simple and creates such a lovely picnic or for anytime in Summer.

Crab and Lobster salad with wontons

1 cup crab meat (Available at Gimli Fish)
1 cup lobster meat (also available at Gimli Fish)
6-10 peeled and chopped fresh water chestnuts (available at Sun Wah) * if not available, use Asian pears and NOT tinned water chestnuts
1 inch grated ginger
3-5 green onions, finely diced on a diagonal
¼ tsp white pepper
½ tsp sea salt
¼ cup Mirin (available at Sun Wah and other Asian markets)
drizzle Sesame oil
pinch of white sugar

Mix all ingredients together and chill until ready to fill cones.

1 pkg frozen wonton wrappers (round or square cut in half)
canola or peanut oil
unwaxed paper cone cups

Set oven to 500ºF and place paper cups upside down on a baking sheet. Brush both sides of the wrapper with oil. Cut a slit through the centre of a circular wonton wrapper and form around the paper cone and pinch together. Place in oven and watch carefully until the wonton wrapper starts to bubble and begins to brown. Remove from the oven and cool. Gently remove wrappers from the cone and fill with your favourite filling.   Please note, you can make the wontons into any shape.


Wednesday, June 12, 2013

Chive Pesto and how wonderful to grow them!

Chives!  These are the most OMG plant in my garden right now.  First of all, they are low maintenance in being perennials.  Second, I've never found a weed around them.  Third, and not in order of actual importance, there are reports now of fantastic health benefits from Chives.

Chive Pesto is my new favourite pesto.  I am actually mad about pesto from basil, cilantro, pea shoot, arugula, etc.  Chive is now on the top of the list.

Chive Pesto
1 cup roughly chopped chives
1/2 cup ground almonds
1/2 cup grated parmesan reggiano or padano
1/4 tsp ground black pepper
1/4 + cup good olive oil
pinch salt, to taste

Grind up all ingredients to a paste.  Enjoy as a pesto, as an ingredient, as a sandwich spread, etc.  In pasta, try with chopped tomatoes to bring out the sweetness of the chives.


Saturday, June 01, 2013

Steaks with compound butter 3 ways on CBC's Weekend Morning Show

 This morning I had the pleasure of presenting the following 3 compound butters on strip loin steaks for CBC's Weekend Morning Show with host Ismaila Alfa. 

Grill steaks to your desired doneness, recommending rare but...  :)

To be put on grilled steaks as resting.

1. Roasted Red Pepper Saffron Butter

1 cup softened butter
1 roasted red pepper
2 good pinches Saffron
1 pinch salt

Skin and seed roasted pepper. Blend together chopped pepper, butter, saffron and a pinch of salt. Drop onto a sheet of plastic wrap or waxed paper and shape into a roll. Chill until firm.

For other prepared butters, try ripe mango, butter, lime and jalapeño flakes. Try flavours that you enjoy together or ripe locally grown fruit.

2. Chive Pesto Butter
1 cup chopped chives
1/4 cup chopped almonds
1/4 cup grated parmesan
1/4 tsp black pepper
1/2 cup + good olive oil

Mix all ingredients in a blender or food processor.  Mix with butter as with previous compound butters. 
Can use basil pesto, arugula pesto, etc.

3. Squash Butter (apple butter)
Mix apple butter preserve with softened butter. 

*I'm likely going to add some Ras el Hanout as well to this one.