High Tea on CBC

This morning on CBC's Weekend Morning Show with host Nadia Kidwai I presented High Tea.  I made Moroccan fresh mint green tea slightly sweet, crust less sandwiches using Old Church Bakery's Feta Dill Sourdough, Gimli Fish's Smoked Goldeye with cream cheese, some smoked salmon and cucumber with dill, and Strawberry Shortcake. These make lovely and easy to prepare dishes for Mothers Day next week.

Smoked Goldeye with Cream Cheese 

1 medium smoked Goldeye (available at Gimli Fish), skinned and pulled off of the bones
1/2 - 1 cup softened cream cheese
1-2 green onions, sliced, or chives
salt and pepper, to taste
optional:  chilies

Mix all ingredients together to make smooth consistency.  Spread generously on crustless bread for high tea.  I used Old Church Bakery's Feta Dill Sourdough, available today at Third and Bird and St. Norbert's Farmer's Market.

Also featured above, smoked salmon with cucumber and dill.

Strawberry Shortcake

 2 cups flour
5 tbs sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk

Preheat oven to 400ºF.

Strawberries and other berries macerated in a bit of sugar for at least 30 minutes.  Whipped cream with a bit of sugar and vanilla.

Mix dry ingredients above and add the buttermilk until just mixed.  Pour into an ungreased 8" pan and bake for 18 minutes, until golden.  Remove from pan onto a cooling rack after cooling the pan for a few minutes.  Cut into serving pieces and split in half. 

Spoon berries and whipped cream over the shortcake and enjoy!

Lapsang Souchon poached Steelhead Trout for CBC's Weekend Morning Show

This morning on CBC's Weekend Morning Show with Host Terry MacLeod, I presented the following elegant lunch items.  Lapsang Souchon Poached Steelhead Trout and Pancetta, peas and mint pasta.

Lapsang Souchon Poached Steelhead Trout

2 fillets Steelhead Trout (or Wild Sockeye Salmon)

1 l Lapsang Souchon Tea (Available in most Asian markets, tea shops such as Cornelia Bean), steeped and cooled
1/2 cup Mirin (sweet Japanese cooking wine)
1 tbs grated fresh ginger
1/2 tsp white pepper
good drizzle good sesame oil (I like Kadoya, found in Asian markets)
1/4 + soy sauce
1tbs sugar

Mix marinade/poaching liquid when tea is steeped and cooled.  Place fillets in marinade after scoring the skin to prevent curling the fillet in poaching.  Leave skin on to keep fish moist.  It can be removed after cooking.

Let marinate over night or for a few hours.

Pour poaching liquid into a pan large enough to hold the fillets.  Bring to boil and then simmer the fillets for 5-10 minutes, depending on the thickness of the fish.

Serve hot with reduced poaching liquid or chill for a luncheon.  Garnish with chives or chopped green onions. 
Pancetta, Peas and Mint Pasta
 (serves 3)
5-10 Strips Pancetta, cut into smaller strips
1 cup peas (frozen)
few sprigs fresh mint, chopped or shredded
chilies, to taste
1 clove garlic, minced
pinch nutmeg
few tablespoons cream
drizzle olive oil
cooked pasta (I used shells but farfalle is traditional)
grated parmesan


In a sauté pan, heat oil and add pancetta and garlic and cook over medium heat.  Add some spoons of pasta water to soften if too crisp.  Add peas and remaining ingredients.  Toss together with pasta and grate cheese over top.  Enjoy!