Sunday, Sep 12th - Salmon with Mango Avocado Salsa and Beet and Potato Rosti (Korean Fritter)

D bought a fresh, not frozen Wild Sockeye at the Fisherman's Wharf at Granville Island yesterday morning and then when I went out for some bits and pieces, he asked me to pick some more up to cut up and store.  I know we had just bought a few at Steveston a couple of weeks ago but they were flash frozen out on the water so we could not portion those out.  Well, not easily anyway.  The lady on the boat suggested freezing the cleaned portions in a saturated salt solution in freezer bags.  She said it was the best way to avoid freezer burn and that we could keep them that way for up to a year. 

As D cut out portions, he realised that his estimation of the weight was not where it used to be.  So on my plate above you'll see two pieces but they were actually quite small.  Well, at least he was willing to do the cleaning.  Oddly enough, he likes to clean fish.  I do not.  Scales get everywhere. 

We did a very simple BBQ of Salmon with D's Dean & Deluca Chipotle Spice Rub.  They have alot of the Dean and Deluca spices on Amazon but not this one.  We picked it up in the states.  We served a super tasty Mango and Avocado Salsa on top.

Mango and Avocado Salsa 

1 Mango, cubed
1 Avocado, cubed
1/4 c Red Onion, diced
1 Jalapeno Chili, minced
1 1/2 Limes, juiced
1/4 t Cumin
1/4 c Cilantro, chopped
Pinch of Salt
Ground Pepper

Mix all the ingredients together and let souse (soak) for at least 15 minutes but a half hour would be better.  It will mix all the flavours and take the edge off the Onion.  Serve on top of Fish or as a condiment on, Oh, I don't know, Salmon Tacos or something ;^)

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I did an addition side because I had some Beets from the Farmers' Market that I really needed to get to.  It was generally a good idea.  I was generally going for something similar to a Cast Iron Hash like I've done before with Potatoes alone and a cross between a Korean Root Veg Fritter that Mom makes. I used 1 Egg, Thyme,  1/4 c Korean Pancake flour mix, Salt and Pepper.   Of course, I wasn't deep frying the giant fritter like mom does though.  And from a Beet Hash/Roesti, I used way way too much Beet.  I used two Baseball sized Beets and a medium Potato.  It was too much to really get the Hash very crispy.  It was rather soft in the middle.   It tasted alright but it didn't have the texture I had hoped for.  Oh well, can't win them all.  Next time I'll just use 1 small Beet and 1 small Potato. 

Aug 2nd - Sourcream Marinated Curried Jumbo Prawn and BBQ Naan



Sourcream Marinated Tumeric and Curry Jumbo Prawn Skewers

 I made Pappadum for fun to go with our Indian inspired dinner.  I found them in the grocery section of the Shopper's Drugmart.  Okay.  So I bought them.  They looked like the real thing as other than some keep translation on storage, all the writing was not in English.  There were not instructions so I had to search for some on the internet.  D said I should pan fry them.  I said no.  I said that restaurants do that for efficiency but real housewives roast them over flames so I wanted to BBQ them.  I once heard that a good wife does not burn her pappadum.  Well, then, I am only a pretty good wife then because I burned the first one while learning.  I got the hang of it really fast though.

You have to watch them.  Place the disc on the Grill.  The lid never goes down.  The Pappadum will go from a dark, semi-tranlucent to an opaque, beige colour.  Move it around a bit like you're nudging it until it is all beige.  Flip and let it brown for a few seconds.  In total, it will take less than a minute.  Yummo!  We only made 2 for fun but we had way to much other food.

Cucumber and Mint Raita

1 c Cucumber, julienned or grated
2 T fresh Mint, chiffonade
1 c Plain Yogurt
Salt and Pepper
1 clove Garlic, minced (optional) (yes I know, this is Greek)

Place ingredients in a bowl and mix thoroughly.  Season to taste.  Refridgerate and serve cold as a condiment.MMMMM

Roasted Bell Peppers

4-5 Red Bell Peppers, washed but whole!
3 cloves Garlic
2 T - 1/4 c fresh Basil, chiffonade
1/4 c Olive Oil
Salt and Pepper

This was over kill but D thought since we had the BBQ on anyway and all these peppers from the Farmer's Market, why not.

Place the Peppers on the Hot Grill.  Close the lid.  Turn occasionally.  You want to char them.  This will take about 5 minutes.  Take them off and place them in a large bowl as they finish. Cover the bowl with plastic wrap or any firm cover. Let sit for 10-15 minutes.

Over a sink, peel off the skin and clean out the seeds and stems. 

Slice and place on a serving plate.  Sprinkle the Garlic and Basil over evenly.

Drizzle Olive Oil over and serve.  This is alot of Roasted Peppers.  You can keep them in the fridge for a week.  D likes to add them to the jar of store bought Marinaded ones and the marinade in the jar does prolong their life a bit.  They really only lasted a couple of days.  They work well as a side or in sandwiches.  Very easy and very delicious!

BBQ Naan Dough

BBQ Naan (this is a link)
Now there is another Naan recipe with the original Prawn post below but I prefer this one.  On the BBQ, spread the hand stretched dough out and place directly on the grill. Close the lid. Check after 1-2 minutes and turn, similar to the pizza from a few days earlier.  Cover and let finish.  Unlike the pizza you can fit 3 on the grill at the same time.  Brush with butter and cover with foil and set aside to eat.

BBQ Naan

BBQ Sourcream Tumeric and Curry Jumbo Prawn (this is a link)
This will take two days of marinating in the fridge if you leave the shells on.  So when D started the marinade we were out of Tumeric so he substituted the Tumeric on the recipe on this link with a good Curry Powder he bought in Zanzibar.  Then he added some of the Tumeric the next day after we bought it at the market.

Sourcream Marinaded Tumeric Curry Jumbo Prawn Skewers ready to go

We had an Isabel Sauvignon Blanc. The NZ whites are known for their pronounced minerality. This one was quite subtle. Full of Grapefruit and light summer aromas. Great!

July 25th - BBQd Whole Herb Stuffed Salmon with Basil Butter - Salsa Verde - Babaganoush

BBQ Salsa and Baba Ganoush ingredients

We had folks over to see some of our photos from the Galapagos and glory in the return of our BBQ.  Yay!  We like having and eating with S & G.  They love food as much as we do and cooking with all that Vancouver has to offer.

We made a few things to snack on including D's much fanfared Salsa Verde. I have been hearing about this salsa for years and for the first two, D put off making it claiming we could not find reasonably priced Tomatillos in Vancouver.  It is true.  They are more expensive than California where he first made it.  The rest of the time, I think he was afraid the salsa just could not live up to expectations ;^P It did.

BBQ Salsa Verde

D's Diabolical Salsa Verde (BBQ'd of course)

1 medium Red Onion
1 lbs or 10-12 Tomatillos
1 lb Poblano Chilis (look like dark Anahiems or dark, elongated Bell Peppers, you can use Anaheim in a pinch but I wouldn't)
2-3 Jalapenos
2 cloves Garlic
1 Lime Juiced
1/2 c Cilantro

Wash and peel the husky skin/ leaves off the Tomatillos.  Wash the whole Poblanos and Jalapenos.  BBQ until slightly charred and the Tomatillos are slightly charred.

Add the BBQd veg to the rest of the ingredients in the food processor and pulse until even textured and as fine as you like.

I also made the BBQd Roasted Baba Ganoush we have made a few times on this blog.  It is super simple and super EASY on the BBQ. The most difficult or rather annoying bit about making it is how long it takes to roast the Eggplant in the oven.  They are done in a flash in the BBQ.  One thing I will call out from this recipe is that I think the Eggplants we used this time were slightly larger or more starchy.  I had to add more acid.  I did not want to use another Lemon but you could or should have.  I simply added another 2 T of white Vinegar.

BBQ Baba Ganoush

BBQ Roasted Baba Ganoush

BBQ Whole Herbed Stuffed Salmon

Whole BBQ Herb Stuffed Salmon

1 large (4-5lbs) Salmon, cleaned
2 Lemons, washed and sliced
1 c Fresh Basil (about half a bunch)
1/2 c or 2 fluffy sprigs of Fresh Dill, whole + 1T
1/4 c Fresh Chives, whole + 1T
Cooking Twine
1/2 c Butter, room temperature (20 minutes)

Chop 1 T of the Dill, Chives and 1/2 cup of Basil. In a bowl, mix the slightly softened butter thoroughly with a rubber spatula as you would fold cake batter but perhaps with a bit more gusto as it will be stiffer of course.

Cut a few slits down the sides, on both sides of the outside of the Salmon.  Stuff a slices of Lemon and Basil in each of the slits with the handle of a butter knife or other dull wide implement.

Place all the other herbs and remaing Lemon inside of the fish and head. Smear the entire fish with the Herbed Butter.  Reserve 1/3 of the Butter for serving. Tie the Salmon closed at four points along the length like you are wrapping a butcher's package.  I suggested to D that we buy one of those Grill Baskets in the shape of a fish that hold a whole fish together and allow for easy flipping.  He would not hear of it.  I am going to buy it anyway.  We always make a mess on the flip.

Carefully place the fish on the grill and grill for 10 to 12 minutes.  Do not touch it or move it slightly as tempted as you may be.  It will tear the skin if you do.  It will be easier to move once it has cooked. Use a large wide Fish spatula or two spatulas to turn the Salmon. Turn over for 10 minutes more.  Ours was still quite ruby in the middle but that is the way we like it.  You may want to go to 12 and 12.  We also checked with a thermometer before pulling it off. 130F can be acceptable if you are confident in the source. 135-140 is normal by most fish monger standards. Over 150 you are getting close to catfood.

Herbed Edamame

Simple Herbed Cous Cous with Edamame

(for 4 people as a side)

1 1/2 c Cous Cous
2 1/4 c Boiled Water or Vegetable Broth
1/8 c fresh Basil, chopped Chiffonade (ribbons)
1/8 c fresh Mint, chopped Chiffonade
1/2 Lemon, juiced
1/2 t Salt
2 T Olive Oil
1/4 c Edamame Beans

In a large mixing bowl, place the Cous Cous and pour over the Boiled Broth.  Cover and set aside for 15 - 20 minutes.  Fluff with a fork.  Add the Lemon Juice, Salt, Herbs and Oil and toss thoroughly. 

Steam the Edamame Beans until done, 2-3 minutes.  Rinse under cold water.  Drain thoroughly.  Toss into Cous Cous.  Cover and set aside until needed.  Perfectly fluffy and tasty cous cous.

Olive Oil Orange Cake

D got this recipe from a restaurant in Whistler.  He was there for work and everyone at dinner liked the cake so much that D asked for the recipe.  The chef wrote it down on a piece of wax paper. 

D does not remember the name of the restaurant.  How odd is that?  There are not that many up there that would serve this cake.  Anyhoo.  It turned out a bit differently than he remembered and there are a couple of things I would tweek to make it extra scrumptious but I have transcribed it here as it was given to us and exactly as D did it except 1 thing.  We used 1 pan.  I highly recommend you use 2.  Oh, one other thing, I added the instruction that you should drain the Oranges.  Oddly, the assumption was made but if you look at the liquid in the rest of the recipe, it is the correct choice.  We were stressed there for a bit.  I wanted to reduce the boiling liquid as a syrup but D wanted to go straight up for the first try. Booo!

2 large Oranges or 3 medium
1 2/3 c Sugar
2 1/2 c Flour
2 t Baking Powder
1 t Baking Soda
1 t Vanilla Extract
1 Vanilla Pod (optional add by us)
4 Large Eggs
6 T or 1/2 c Olive Oil
Sea Salt for garnish

Preheat oven to 350C and grease 2 round cake tins

Trim the ends off the Oranges and cut into quarters.

In a medium pot, blanche aka dump in enough boiling water to cover for 15 seconds. Remove and refresh water three times.

In the same pot, add 1 c Sugar (additional to the above) to 4 c Water and 1 split Vanilla pod with the Oranges and simmer for 15 minutes.

Drain and cool Oranges.  When cool, pulse in a food processor until chopped evenly but chunky.

Add the rest of the ingredients listed above.  Run the processor for 45 - 60 seconds.

Pour the batter into 2 greased, round cake tins.   Bake for 35 - 40 minutes.  Test that a wooden toothpick or skewer comes out of the centre clean. (crumbs are okay but not batter).

When D first had this, everyone at the table though it was cornbread.  It is rich and delicate.  It will not be fluffy.  Very orangey.  Yum.

May 15th - Cream-riffic Lemon and Sage Risotto and Spicy Lemon Crab Cakes with Mango Avocado Relish

I love this Risotto.  It is so creamy it is insane.  I mean really, 'regular' risotto is creamy but the addition of the Egg Yolks adds a full mouth velvety quality that is wonderful.  The last time I made this I used Rosemary, presumably because it is the one herb in my pots that is consistently available.  Today, we had loads of Sage.  It worked wonderfully with the lemon.  However, I made the mistake of using a few extra leaves as garnish.  I will not do that again.  It was not bad but raw sage does not a garnish make.  Thankfully, I did not use too much and with the rest of the meal in combination, it did not dominate.  This risotto is designed as a side.  It is meant to be served with a Seafood of some sort and it fantastic as an accompaniment.

Cream-riffic Lemon and Sage Risotto

300g Arborio Rice
1 T Unsalted Butter
1-2 T Extra Virgin Olive Oil
1 rib Celery, minced super fine
1-2 cloves Garlic, minced
1 ping pong ball sized Shallot, minced
1 c Dry White Wine (i.e. not sweet)
2 l Vegetable or Mushroom Broth
1 t Saffron
2 Egg Yolks
1 Large Lemon, Zested and Juiced
1 T chopped fresh Sage
Salt and Pepper

In a medium saucepan, bring the broth or stock to a boil then reduce to a bare simmer and keep on bare simmer on the side. Add the Saffron.

Chop all the veg and have ready.  For the celery, I cut the stalk in half then cut matchsticks out of the halves.  Then I minced the matchsticks.  Then, run the knife over the pile to make sure you don't have any large pieces. 

In a small bowl on the side, away fromt the heat, have the Egg Yolks ready with the minced fresh sage, Lemon Zest and Lemon Juice.  Do not whisk yet.  Actually, if you are good at multitasking, do this in the middle of the risotto procedure.

In a large sautee pan, melt 1 T of unsalted Butter and 2 T Olive Oil on medium heat.  Add the Celery and Shallot.  Sautee until softened for 2-3 minutes.  Add the Garlic and the Rice and more Olive Oil if necessary.  Stir for 2 minutes until all the rice is glistening.  Add the Wine and stir slowly and constantly.

When most of the wine is absorbed add a ladle or 1/3-1/2 c of the broth.  I added the broth through a skimmer to avoid adding any saffron threads.  You could strain all of the broth to avoid doing this for every ladel if you want.  Stir and stir and stir.  When most of the broth is absorbed add another.  You know you are ready when you 'draw' a trench in the pan and it does not close up right away.  Season to taste about 20 minutes into the ladelling.  It will take about 35 minutes.

Continue to add the broth 1 ladel at a time.  When you are 2 ladels away, whisk the Egg Yolks, Sage and Lemon.   Pour into the Risotto while stirring constantly so you do not scramble the eggs.  It will go SUPER CREAMY looking.  This is normal.  It is almost a mayonnaise quality you are adding.  When that is absorbed, add 1 more ladel.  Stir and stir.  Then add the freshly grated REAL Parmesan cheese. 

Add the final ladel and stir 2-3 times.  Dapple the top of the risotto with pea sized pieces of 2 T of butter.  Cover and set aside for 10 minutes. Serve with more Parmesan.  1-1.5 c per person spread out by shimmying the plate.

Mango Avocado Relish

1/4 c Red Onion, finely diced
1 Avocado, diced
1 Mango, diced
1 clove Garlic, minced
1 Jalapeno, seeded and minced
1 Lime, Zested and Juiced
1/2 t Cumin
pinch of Salt (aka 1/4 Salt or none)

Assemble all the ingredients in a non-reactive dish (Glass, Stainless Steel or Plastic for a short while) and set aside in the fridge for an hour.  If you want to, add 1/4 c chopped fresh Cilantro and use it as a dip. It was SOOOOO GOOD!!

D was on Crab Cake duty.  He randomly brings home fresh crab when he sees it a the market without a plan.  I need a plan for the contents of the fridge.  There is a sort of irony or oxymoron in there somewhere.  I am freeform and experimental in cooking and D is way more structured but when it comes to shopping, I have to have a plan of some form.  I cannot abide wasting food.  So when the Crab came home, I envisioned crab cakes but the combination with the risotto is too much for one person to do really.  If you are cooking for yourself or friends, I would suggest either staging the cooking to have the Crab Cakes formed and in the fridge in advance of even starting the Risotto. I have done that.  Or do a simple grilled fish instead.

Spicy Lemon Crab Cakes

We've made these a couple of times since the blog.

REAL STUFF ONLY, NO pollock or crabstick. Use canned salmon or tuna before you think of using crabstick. Seriously. We bought a decent amount of fresh picked cooked, lump crab meat from Choices. Quite a deal really. You don't need that much to make a decent crab cake and it's so worth it.

3/4 c fresh bread crumbs. (just blitz some bread in a processor, or buy, not a biggie on the crumbs)
1/3 c mayonnaise
1/4 c thinly sliced green onions
1 t grated lemon peel
1/4 t cayenne pepper (I'll try to sneak some extra in while D isn't looking :-P)
1 lb crab meat (well drained if you're using canned)
3 T olive oil
1/2 Green Onion sliced for garnish

Mix first five ingredients in a large bowl. Add crabmeat and stir gently to combine. Shape mixture into 8 1/2 inch thick cakes. Transfer to foil lined baking sheet or non stick baking sheet. Refridgerate. (you can do this well ahead) We only made half this batch. 2 each about the size of hockey puck.

Heat oil in a non stick pan over medium heat. Cook in batches. Don't crowd your pan. Cook until golden brown on the bottom and turn over. About 4 minutes a side. Now there isn't alot of filler like the cheaper or bulk restaurant variety so they are delicate. Use a lubed wide spatula. You can place on the papertowel from the prawncrackers or hold on the spatula and pat with the papertowl. Don't expect it to hold together like the manufactured kind. These will actually taste of crab. Garnish with some chopped Green Onion.

Very delicate and SOOOOO YUMMMMY!

We had a Dona Paula Chardonnay with Dinner.  Not oaky so it did not interfere with all the delicate flavours.

May 9th - Hoe Cakes and J's Killer Guacamole

D is repainting the kitchen so I have to make breakfast.  That's cool. I have been meaning to make Hoe Cakes for a while so good deal.  It is a southern breakfast specialty, often made with no flour at all.   I often add a bit of Cornmeal to my 'regular' pancakes for texture.  I love cornmeal anything so this is an quick breakfast alternative to Cornbread. YUM!

Buttermilk Hoecakes

1 1/2 c Yellow Cornmeal, fine
1/2 c Wholewheat Flour
2 t Baking Powder
1 T Sugar (optional)
1/2 t Salt
2 Large Eggs, beaten
1 c Buttermilk

In a large mixing bowl, whisk the Cornmeal, Flour, Baking Powder and Salt.  In a large mixing cup, beat the eggs and measure the milk.  If you do not have Buttermilk, you can substitute with 1c Milk (not skim) with 1 T of Lemon Juice.

Mix the wets with the dries with a wooden spoon.  You want it slightly looser than cake batter.  Since I am using flour, you do not want to over mix to avoid touch Hoes :^P.  Some recipes do not use any flour and as corn does not have any gluten, you wouldn't need to worry about over beating. I was not brave enought for that this time.

Heat a Cast Iron pan on medium heat.  Add some canola oil or if it is your predeliction, use bacon fat.  Spoon out 2-3 T of batter into small rounds.  I use a 1/4 c measure to spoon out the cakes but obviously do not fill them up as it is 4 T full.

Let them sit for a good 1-2 minutes until it is safe to move around with a spatula.  When nicely browned, flip carefully.  Continue to cook on the other side for another 2 minutes.  I keep them warm on a plate in the oven at 200F.

Serve with Maple Syrup, Agave Syrup and your favourite Jams. MMMMM

This is not as killer as I would normally make because D is not a mouth searing eater. I cut back on the spice slightly  I would double the Serranos or Jalapenos. D adds a teaspoon of Cumin but I think it makes it a bit TexMex for my taste.  I added some Grape Tomatoes but normally, as a purist, would not but they are about to go off so in they go.

J's Killer Guacamole

4 small Avocadoes
1/4 c finely minced Onion
2 cloves Garlic, minced
2-4 Jalapenos, seeded and minced
1 1/2 lime, juiced
1/2 c Cilantro, chopped
3/4 t salt
1/2 c Grape Tomatoes, quartered (optional)

In a cup or bowl, juice the limes and add the salt.  Swirl to dissolve.  This way the Salt is evenly distributed.

Run a knife, carefully, around the long hemisphere of the Avocado.  Twist and open.  To remove the pit, gently tap the centre of the pit with a knife until it sticks.  Hold the knife still and turn the Avocado until the pit loosens.  To remove the pit from the knife, pinch the pit between your thumb and forefinger from the BACK (safe side) of the knife.  Keep them aside.

Dice the Avocado in the shell, and scoop out with a spoon into a large bowl.  Add the Garlic, Chilies and Onion.  Mash gently with a large fork.  Add the Lime Juice and continue to mix. You can add the Tomatoes here if you wish. Mash as finely as you like it.  Lots of people like to keep it all folksy with large chunks of Avocado to make it more authentic but I have to say everytime I have had Guac in Mexico or made by a Mexican friend, it is rather finely mixed.

Add the Cilantro at the end and mix in.  Or just as Garnish.

To store it in the fridge, keep the whole pits sitting on top.  It is disputed if this will actually keep it from turning brown but it works for me.  As well, you can cover with plastic wrap pushed down to touch the surface.

Mar 20th - Sourdough Rye Bread, Cilantro and Lime Hummous, Seared Live Sea Scallops with Salsa and Black Bean Dungeness Crab

Cilantro and Lime Hummous

This being a weekend without skiing/snowboarding, was a pretty big cooking day. We did get some market visits in and some golf but still did a decent bit of grub. We hit TnT for the first time in a while to pick up some fresh seafood.

We did not know what we wanted or what we would make until we saw what was on offer. There was a monster of an Alaskan King Crab and his buddies in a big tank but obviously more than we needed in volume and cost. But he was fascinating to see nonetheless. There was a single Bull Head fish in there with them as if a pet. I wonder how on earth he got in there since their tank was below. One of the Alaskan Kings was sort of hugging him between two legs.... that or stabbing him, it was hard to tell and disturbing either way.

I wrestled two Dungeness into a basket with the help of some other shoppers who told me to put them in upside down so they would stop escaping. D picked out some big Live Sea Scallops.

Sourdough Rye and Wheat Bread

This is an overnight affair. If you do not want to wait, then use 2 1/4 t of yeast as you would for normal bread but use your starter as part of the liquid which will add flavour.

1/3 c Sourdough Starter1/4 c water

1/4 c all purpose Flour

1/4 c Whole Wheat Flour
1/2 t dried active yeast (optional, but my starter was looking 'lazy')
1 T dark Molasses
1 T olive oil (optional)
1/2 T Sea Salt
1 c Dark Rye Flour

1/2 c Whole Wheat Flour

Night before baking, in your mixer's bowl, add first four ingredients and mix with a spoon until combined well. It will be loose like pancake batter. Cover tightly and leave in a warm place overnight.

Next morning, put the bowl on to the mixer and attach the dough hook. Add the molasses, pinch of yeast and salt, oil (optional but makes it tender). Mix on 'Stir' or low speed for 2 minutes.

With the spout cover attached, otherwise, SLOWLY and carefully, add the flour 1/4 cup at a time. You want the dough to come together and pull away from the bowl but you do not want it too stiff. You want it tacky to the touch. The amount above is what I used given the humidity of the air and the flour today in Vancouver. It will not be the same everywhere or everyday. That's bread! Mix on slow to medium for 10 minutes. You are building glutens here and that is what makes bread chewy.

Oil large glass bowl with a bit of oil. Lift the dough ball out of the mixer, swirl while holding with one hand and then turn over so the oil side is up. Normally, I would say let it rise in the mixer bowl but because this was stickier than other time as well, the wheat flour left bran reside on the sides, I am using a separate bowl. Let rise in a warm place covered with plastic wrap for 1-2 hours.

Lift the dough out without the violence of punching or pushing. Place in a 9" Cast Iron pan or whatever form you want. Press out to fill the pan. Cover and let rise for 2 hours. We went to the driving range during this time. I let it rise in the oven with no heat on.

When we got back, I took the cover off. I put a small pyrex bowl with water in the pan. I set the oven to 375F. I did not take the bread out first. I let it preheat with it already in there. Bake for 45 minutes from when it hits temperature or 55minutes -1 hour from the time you set the heat.

It is very tasty but I wanted more Rye. Next time, I am going to use more rye to wheat flour and use more molasses.

Cilantro and Lime Hummous

1 19 oz/540 ml tin of Garbanzo Beans / Chick Peas drained

1/4 c water from the Beans (set aside)

1/2 c fresh chopped Cilantro (do not worry about stems too much)

1 lime zested and juiced

4 small cloves garlic

4 T tahini, stirred first

1/2 t ground Cumin

1/2 t Paprika

1/4 c Olive Oil (maybe more maybe less, depending on consistency)

1 t Red Wine Vinegar (optional)

In a food processor, add the Garbanzos, Lime Zest, Lime Juice, Garlic, Cumin, Paprika, Cilantro. Add the Tahini and pulse 3 - 4 times.

Pulse until it looks like oatmeal, small pieces. Add the water or oil first. Depends on how rich you want it. I added the water. Then drizzled in the oil in a very thin stream as I processed constantly. Add more water or oil to the consistency you like. I go for somewhere between peanut butter and cake batter.

Serve with sprinkled with extra Paprika, a few leaves of Cilantro and drizzle with good Olive Oil.

MMMMMm

Seared Live Sea Scallops with Fresh Salsa

2 large live Sea Scallops with shell and roe

Salsa:

8 Cherry Tomatoes or 3 Roma Tomatoes

1 Mango (we did not have a mango because we forgot)

1/8 c chopped red onion

1/4 c chopped fresh cilantro

1/2 lime juiced

1/4 t cumin

Salt and Pepper

Make the salsa by combining all the ingredients in a bowl and set them aside at room temperature as you finish the rest.

Turn the broiler on high and put a rack at the highest level.

When I say live scallops I mean they are in those famously large shells with all their tendons and roe. We bought ours at TnT. Open them up fully. You can toss the 'lid', the side that the Scallop meat is not attached to. With a sharp paring knife or fish knife, slice underneath and remove the entire inside. Now scrape and cut away all but the scallop, which you should recognise as the whitish cylinder and the pink/coral roe which is hugging it. It is kidney bean in shape. The rest of the muscle and jelly like stuff you can toss.

Now the clean the shell by washing it. Put 1 t of oil on the cup side of the shell and place it in a shallow baking dish. Place the scallop with the coral/roe still attached back on the shell. Season with salt and pepper. Repeat for all scallops.

Place under the broiler for 3-5 minutes. Watch carefully. You want to take it out and turn it when it looks like it is starting to tan. Take out of the oven and carefully, carfully flip over in the shell and place back under the broiler for another 3-5 minutes.

The scallop should be 'just' done. The roe will look more solid and have the eating consistency of fois gras.

You may or may not like this. I have had coral/scallop roe pan seared before and it becomes slightly more solid. D, who loves fois gras LOVED this.

Top with 1/4 c of the fresh salsa and serve. MMMM, though D had to finish half of my coral.

Start rice now or rather 5-10 minutes before you start the Crab.

Black Bean and Ginger Dungeness Crab

2 2-3 lb Dungness Crab, live, chopped by your fish monger into halves or quarters

2 inches Ginger, peeled and sliced

6 Green Onions/Scallions, chopped

3-4 large cloves Garlic, peeled and sliced

1 300ml jar Chinese Black Bean sauce, not the 'water-down' major brand name stuff

1 c dry White Wine

1 T oil

1 T Chinese Chili sauce or 3 chopped spicy red Chili

Most places that sell live crab will also dispatch it for you. I ask to keep the shell for flavour. As well as the chopping, you may want to pre-crack most of the legs and claws with the back of a large knife to help the eating. The shells will be hot.

One thing I noticed today at the TnT is that when the guy chopped it, he scraped out all the good stuff, roe and organs. I had wondered why the last two times we got crabs chopped at TnT that there was not roe. I am going to have to remember to ask them not to clean it out.

This will go pretty fast so be sure to have all the ingredients measured and chopped at hand.

Have a very large mixing bowl to the side. In a large stock pot with high sides, (the type you would do alot of pasta, 10-12'' in diameter and 1.5 ft high or an enormous wok), heat 2 t oil on high. Add the crab pieces and wine. Cover and shake often. 8-10 minutes until all the grey shell areas are bright red/orange. Remove them to the mixing bowl and cover with the pot cover.

In the same pot, on medium-high add 2 t oil and sautee the onions for 2 minutes. Add the garlic and ginger and sautee for 2-3 minutes. Add the Chinese Black Bean sauce (I mean this. It must be Chinese. You must not be able to read 70% of the label. It cannot be Korean, Japanese, American or Canadian. No President's Choice or other Major Brand). Swish 1/4 of the jar full of water and pour that in too. Add the Chili sauce. If you want to use fresh chilies, add them with the ginger and garlic. Simmer on

Add the Crab back back and toss. Cover and shake. 5 minutes more.

Serve with rice. Provide picks and crackers. We normally have a lot of sauce left, 2 cups. We keep it in a lidded container in the fridge for a stir fry a few days later. It is awesome!!!

We started off eating with some of the bread I made but quickly realised we should have made rice so I quickly made some rice. 10 minute pause in dinner. Where was my head. We saved the bread I cut up though, of course.

February 7th - SUPERBOWL Extravaganza

Roast Pork Shoulder with BBQ Rub before Pulling

Wild Sockeye Salmon Gravlax with Pink Peppercorns
Originally tried this recipe on April 5th, 2009. The variation this time is the use of pink peppercorns. It turned the salt mixture a bright party pink. This is a preserving and curing method for fish involving salt as the preserving agent.

We served it with Pickled Red Onions and Horseradish and Mayo dressing.

1 c thinly sliced red onions (use a mandolin, ideally)
1/4 cup wine vinegar or white vinegar
1/4 t seasalt

Cut a red onion in half and cut the root end off. Run on paper thin setting on your mandolin. Toss in vinegar and salt and let sit for a few hours or overnight. Toss every hour or so. It cuts the sharp edge off the onion.

Original recipe Apr-5



Fresh Salsa and Fresh Guacamole
6 fresh vine tomatoes (do not put these in the fridge from the market)
1/4 red onion diced
1 jalapeno diced
1 clove garlic minced
1 lime juiced
1 t salt
1 t chili sauce (optional)
1/2 c chopped fresh cilantro
1/4 c chopped fresh dill (optional, I just had it in the fridge and it worked really well!)


Mix the above ingredients and let sit for at least an hour for the flavours to come together. Ideally do this day of so you don't have to put it in the fridge before eating so you keep the tomato flavours bright and fresh.

Guac

2-3 avocadoes diced
1/2 red onion diced
1 jalapeno diced
1 lime juiced
1 clove garlic minced
1 t salt
1/2 t dried cumin (optional but D does it)
1/2 cup fresh cilantro


Mix the above ingredients together. Don't feel it necessary mash the avocadoes. Easiest way to dice the avo is to cut it in half by running a knife all the way around it while you can feel the knife hitting the pit. Twist the two halfs and pull apart. CAREFULLY hold the half with the pit still in it. With a large knife tap the pit with the lower part of the blade so as to embed the knife lightly in the pit. Twist and pull the pit out. To get the pit off the knife, pinch the the knife from the back of the blade just above the pit like you're squeezing a cheek. The pit will pop off. With a small knife or big, cut squares in the two open halves without cutting all the way through the skin. Scoop out the avocado already dice. Sprinkle with lime juice to prevent browning.


Serve both with tortilla chips.

Homemade Pulled Pork Sandwiches
D's pulled together pieces from several recipes he found on line so no single contributor so really, it's all D.

(1/2 lb per guest)
8 lbs pork shoulder, organic if you can get it
Rub:
8 T kosher salt
2 T freshly ground black pepper
3 c light brown sugar
1/2 c paprika
2 T garlic powder
2 T onion powder
2 T dried oregano
2 T dried thyme
8 cloves garlic
1/2 c wine vinegar
2 T cayenne pepper, oh yeah!
1/2 c olive oil

The night before, whisk the RUB ingredients together. And as the name indicates, rub it all over the pork shoulder. Place in a non reactive pan, stainless steal or glass fat side up. Cover in plastic wrap. Leave in fridge overnight. I don't know if this is entirely necessary. 3 hours is suggested but if you have lots to do game day, you may as well do it the night before.

Game day, leave the should out 30 minutes before roasting to bring to room temperature. Take the plastic off. Preheat the oven to 325. Roast for 4 hours uncovered until crispy on the outside and 155-160 F internal temperature. Let rest for at least 10 minutes. If the internal temperature is not reach before the outside gets too crispy, cover with foil and continue to cook.

Use two forks or your hands to 'pull it' to shreds. Serve with slaw. We bought some lovely Portuguese buns mmmm big, crusty and chewy.


D made some BBQ sauce.... I don't have it handy. He didn't follow it per the letter since it the one he dug up did not require cooking but he did because he was going a bit further south and the one he found was more in the Carolinas. Base ingredients were: Ketchup, Molasses, Brown Sugar, Mayonnaise, Cider Vinegar, Salt, Pepper and Yellow Mustard. I don't know why he felt he had to buy yellow mustard. We have like 5 mustards in the fridge but it had to be yellow mustard. Hmm Anyhoo, I'll have to post this recipe later so I stay on track. Place in a squeeze bottle.


Serve the sandwiches with the slaw below in the sandwhich topped with BBQ sauce.

Fennel and Cabbage Coleslaw

1/2 head savoy cabbage or 1 if you get the smaller nerf ball sized
1 head red/purple cabbage
4 green onions
4 carrots
1 Fennel, large bulb, sliced
2 T whole grain mustard
1/2 c sour cream (use low fat if you want)
1 lemon, juiced
4 T wine vinegar or malt vinegar
1 1/2 - 2 c mayonnaise, low fat!!!
1 T sugar
salt and pepper to taste
Dill or Parsley to garnish

Shred the cabbage with a mandolin slicer or across the grain with a large knife.. Finely slice the fennel. I don't like large chunks in slaw of anything, particularly fennel but it definitely adds sophistication. If you don't like anise flavour, simply leave the fennel out. Grate the carrots and slice the green onions. Toss together.

Whisk the mustard, sourcream, sugar, lemon juice, mayonnaise, vinegar together. Toss the shredded veg in the dressing. You can do this just before serving as a fresh salad or overnight for more of a pickled and mingled flavour.

Baked Cauliflower and Roasted Garlic with Jalapeno Wholewheat and Cheese

1 lb whole grain Macaroni
2 heads Garlic
1/2 head or 200g Cauliflower cut to small florets
1-2 T olive oil
3 T all purpose Flour
3T Butter
1 c Half and Half
1.25 c whole Milk
2 eggs, large

(1 lb or 450 g total of your choice of cheeses OR 4 cups)
200 g Cheddar Cheese grated
100 g Edam Cheese grated
100 g Mozzarella cheese grated

50 g Parmesan cheese grated (real!! or leave it out)
1/2 T Worchestshire sauce
2 jalapenos minced, 3 if not very spicy
fresh ground pepper

Grate all the cheese together and toss. Set aside 1/2 cup for the top.

Preheat the oven to 350. Chop the Cauliflower into bite sized florets. Or if there is a big fat pork shoulder in there already hogging the oven, place in a rack on top at whatever temperature for as long as it takes you to do other stuff and it starts to brown slightly.

Cut the top off (not the root end but the elf hat end) so that you slice into the top of the garlic cloves. Pour olive oil on top. Wrap the two heads in foil or place head down in a baking dish. Toss the Cauliflower in olive oil and place in the baking dish with the garlic. Roast for 1/2 hour.

Boil the pasta for 8 minutes drain and set aside. Drain WELL. You don't want to water down the cheese sauce.

Have everything measured and too hand. In a sauce pan, melt the butter, whisk flour into the butter until smooth. Let brown a tad, the colour of weak milky tea. 3-5 minutes. Add pepper. Add the half/half and milk slowly. Whisk until smooth and bring to a boil briefly. It will start to thicken immediately at the boil. Take off the heat. Add a handful of cheese to bring the temp down slightly. Add the eggs (but crack them in bowl first) whisking continuously. You don't want scrambled eggs. You can temper the eggs slightly by adding some hot liquid to the egg first and whisking and bringing that back to the pot. Add the jalapenos. Worcestershire sauce, season.
Take out the Cauliflower and cool. Reduce the oven to 350. D's pork was out by then.

In a baking dish, gently fold in the cauliflower and cheese sauce together. Then gently add the pasta. Squeeze out the garlic cloves like you're squeezing toothpaste. They should be soft and don't worry, roasting makes them sweet rather than too smelly. Sprinkle on the extra cheese.

Bake for 30 minutes. Let cool if you want to slice or at least let sit for a few minutes. Slice and serve. It was fabulous. Despite the mountain of pulled pork and house full of carnivores, my mac and cheese went like hot brownies.... until we put out the brownies.

Banana and Dark Chocolate Brownies

350 g unsalted butter
320 g brown sugar
400 g dark chocolate (we used 70% Green Blacks and Lindt but you could use bakers bittersweet)
1 teaspoon vanilla or 2 vanilla pods
4 eggs, lightly beaten
4 bananas, ripe, when we have bananas get too ripe, D puts them in the freezer for banana bread
1/2 c self-raising flour, sifted, it's a british thing. It's actually hard to find regular flour (1/2 c flour + 3/4 t baking powder + 1/4 t salt)
4 T cocoa powder, unsweetened

Preheat the oven to 350F/ 180C Line a 11-inch square baking tin with parchment paper, with an extra 1cm on the sides. Cut diagonally in at the corners so you can tuck the corners in like you're building a box and you will have clean edges.

Combine the butter, sugar and chocolate in a large pan over a gentle flame, stirring until melted and smooth. Remove pan from heat.

Stir in the combined eggs, bananas and vanilla until well-mixed.

Sift in the flour and cocoa powder.

Pour the mixture into the prepared tin. Optional, chop 1/2 c walnuts. Sprinkle evenly on top. Bake for 45 min

Allow the brownies to cool in the tin before cutting into 32 squares. They'll be a bit tacky and shiny on top because of the bananas so let completely cool. They'll firm up overnight. I'm glad we did them the night before.

Plus snacks: Chips with Onion dip, Rosemary baked cashews, veggies and dip

Rosemary Cashews

2 c unsalted cashews
2 T light brown sugar
2 springs fresh rosemary, chopped
1/4 t salt
2 T butter, unsalted, melted
fresh ground pepper

Mix everything but the cashews. Then toss the cashews until all coated. Spread out on a non stick baking dish. Bake at 300 for 10 minutes or until you can start to smell them. Let cool on pan and then put in a dish. THESE ARE SOOOOOO GOOOD. You can mix in other nutes like pecans, walnuts or blanched almonds.

Drinks and Wine List:

Punto Final Malbac
Zardetto Prosecco
Mont Alpha Sauvignon Blanc
g Dahesa Gago by Telmo Rodriguez
Victoria Gin Martinis

Sunday, August 16th - Babaganoush w Mint and Thyme

I've wasted most of the morning doing crossword puzzles and watching America's Best Dance crew. There are only three reality shows I like and this year, I dropped one. Biggest Loser, So You Think You Can Dance and America's Best Dance Crew. I didn't watch SYTYCD this year. I couldn't get into it. It doesn't help that D hates it. I am trying to watch the Canadian one but I really can't bear Leah Miller. She is incredibly aggravating. I mean, the psyche out on the decision is one thing but on every single dance? Get another bit darling you're a twit. I have to change the channel when she's speaking. I really do.

Anyhoo, the best of them all is America's Best Dance crew. The dancing is unbelievable. I always seem to forget it rerun's in the afternoon and waste the weekend mornings watching it.

I hit Granville island and got a load of veg.

I am trying a new Baba Ganoush recipe. We have a bunch of herbs that might not make it through it's new location so I'm using Mint and Thyme for the herbage....

Baba Ganoush w Mint and Thyme

2 med-large eggplants
3- 4 cloves garlic
4 T tahini
3-4 T olive oil
10 fresh mint leaves
5 sprigs fresh thyme
1 lemon juiced and zested

optional garnish: green onion and cilantro

Preheat the oven 450 (if you have a BBQ, this will go much faster! Ours is out of commission for a few months.)

1. slice the eggplants in half lengthwise and rub cut side with olive oil
2. place cut side down on a baking sheet and bake for 30-40 minutes or until soft when you poke it. (It won't bounce back under your finger). Rub the peeled cloves of garlic with oil and wrap them in a foil bundle and place on the baking sheet with the eggos.
3. roughly chop the mint and pull the thyme leaves off the stems. What works best for me is to h0ld the top, pinch and run your fingers down toward the bottom.
4. When the eggplants are done, let them cool so you can handle them. I did not because I was running late. So I held the halves firmly with an oven mit, with a big spoon, scrape out the contents of the eggplant directly into a food processor.
5. Add the lemon juice, zest, herbs and tahini. Pulse until roughly smooth.
6. Drizzle in olive oil until. You can play with the amount of oil.
7. Serve with chopped cilantro or green onion with flatbread or chops. YUUUUMM

D is in Montreal so that means one clear thing, I am going to have Brussel Sprouts. I love brussel sprouts, D hates them. I've even done them my favourite tasty way, oven roasted with tomatoes. He ate them reluctantly.

My friends called me for dinner at Las Margaritas on 4th but I'd already fixed in my head that I was having tofu and brussel sprouts.

Yellow Zuccini & Brussel Sprout Stir-fry in Blackbean Sauce

1/2 medium yellow zuccini roughly chopped in 1cm cubes
125-150 g of tofu, firm (half or 1/3 a block of tofu)
1/4 - 1/2 onion chopped
1 clove garlic
1/2 c brussel sprouts, defrosted or trimmed (depending if using fresh or frozen)
2 T black bean sauce
1 T oyster sauce
1 T Chinese chili and garlic sauce
1/2 c water.

0. Whisk the last 4 ingredients in a small bowl and set aside.
1. In a hot wok add some peanut oil or canola oil (don't use olive oil)
2. Sautee onion and cubed tofuuntil slightly soft, 2-3 minutes
3. Add the brussel sprouts, with a wide stir frying spatula. Keep it moving.(photo to come, they're wider than normal spatula. No holes. Fan out slightly and the edge is slightly curved for scoop tossing) I like to brown the brussel sprouts slightly. It gets rid of the bitterness and adds a lovely nutty taste.
4. Add the zuccini and keep tossing for a few minutes.
5. Add the sauce and let it come to a boil briefly.

Serve over rice.

Yum. I love tofu. (Photos pending)

Monday, June 1st - Rundown and REAL tuna loin wraps

Lunch was soooo good today. We had the left over Wasabi Tuna Loin from the weekend http://365vancouvereats.blogspot.com/2009/05/saturday-may-30-babaganoush-and-wasabi.html in a wrap.

Tuna and Slaw Wrap ('kay so pay attention, this is very complicated. :-P)

Take a whole wheat wrap.
There are two portions of tuna left for a decent meal.
Slice into 8 slices.
Pile about 1/4 c of coleslaw (recipe on the same day above) along the centre like a hotdog, leaving 2 inches on each end.
Place two slices on top.
Fold in the top and bottom and then roll, like a burrito.
You should have 4 wraps.

I was so stuffed after the two but they were so good. One and half would have been perfect for lunch with nothing else for me but who leaves half a wrap.

Dinner was the Rundown which I made yesterday because I knew I had to work late. I was on a conference call until 8pm and then had to walk home. All I could think was, at least dinner is done and will not be pizza.

Make 1/4 - 1/3 (uncooked) jasmine rice per person.

Salt Cod Run Down is here. Reheat in the microwave for 90 s or in a small sauce pan on med heat. If you're eating on new rice, the rice will be quite hot too so you don't need it super heated.

Tomato Salsa

2 c diced tomatoes
2 chilis
1/4 c minced red onion
1/2 c fresh cilantro
1 1/2 limes juiced
1/2 t ground cumin
salt and pepper

Toss and let sit.

I served it along side the rundown with one of the leftover artichokes. MMMMM. I couldn't, for the life of me remember what vegetable side S, my old roommate use to serve. I thought about sauteed spinach to simulate Calaloo but we used it all yesterday in the pasta. The acidity and spice went well. D thought I added too much chili though but didn't render it inedible for him. That's the right amount for Jamaican night :-)

Friday, April 24th - Maple Glazed Salmon and Chilled Pea and Ginger soup

We had guests over. It seemed like a good idea when we invited them for a Friday night. No big right? We have plans for Saturday and we haven't seen them for a while and it's hard to get a good time as they have kids and we're all over the place. So when they offered up Friday, we offered to cook. Well, realising Thursday night that we both have day jobs and hadn't bought any groceries and they're coming over 2 hrs after the earliest we could possible get home. Actually, about the time we normally get home... well we were freaking. Thankfully D was thinking ahead and when he set aside three bottles I thought they were all for dinner. I was wrong, gleefully. One was for while we were cooking. That made things seem far less pressed for time.

Starter 1 was a Lime and Cilantro Hummous Dip we bought at the farmer's market from the Bean Guy. Which I guess, if we'd planned better we could have made but it worked out because we always make too many appetisers.

Starter 2 I made, sort of winging it because I couldn't find the recipe I wanted and was getting frustrated while searching for it amongst pasta sauces and vinagrettes.

Roasted Red Pepper Tapenade

2-3 Roasted Red Bell Pepper (from a Jar if you don't have time, instructions from scratch below)

1-2 cloves garlic depending on size

3-5 of your favourite olives, (remove the pit)

1 t or 4 springs of fresh Orego-Thyme off the stem

1 t capers

1 t anchovie paste

1/4 c or so of chili olive oil (depends as you mix how much you need)

Load everything into a food process except the olive oil. Pulse until the texture of salsa. Then start on a steady chop and drizzle in olive oil until you get the consistency you want. If you're using a smaller machine pour in the oil about a 1T at a time and puree in. Serve with crackers or bread. Add cracked black pepper but don't add salt. The capers, olives and anchovie paste is enough.

Roasted Red Bell Pepper

BBQ or Broiler or Gas Stove Top all work.

Whichever you're using turn it on high.

1. place pepper on BBQ, or directly on gas element or on a pan directly under broiler.

2. turn as it cooks until it's charcoal BLACK. You're roasting off the skin.

3. when it's black all over, place in a bowl and cover with plastic wrap or place in a paper bag and fold shut. 3-5 minutes

4. they'll still be hot so becareful. use a cloth napkin, it's best but bare hands or paper (NON LINTY) towel. In the sink, rub off the black. It should have steamed off from sitting. Do not use water to rinse!

5.Cut open and de seed. They're ready for use.

You can make dip like above, pasta sauce or serve in filet sized cuts as anti pasta with some olive oil and garlic. So good.

Next course was Chilled Pea soupe with Ginger and Mint garnished with Sour Cream from Taste magazine. So simple and so tasty. You can really taste the freshness of the peas and the ginger.

If you don't have time to chill you can serve it warm.

Chilled Pea and Ginger Soup

Serves 6
2 tbsp unsalted butter
½ cup onion, diced
2 cloves garlic, minced
2 tbsp or two thumbs of fresh gingerroot, peeled and minced
3 cups stock
4 cups (or 500 g, but we used the whole 1/5 lb) fresh or frozen peas, thawed
2 tbsp or 10-12 leaves fresh mint, minced
salt
freshly ground white pepper
sour cream, optional

1. Sauté onion, ginger and garlic in butter in a saucepan until softened. Do not brown.
2. Add the stock peas and bring to a boil.
3. Reduce heat and simmer covered for 5 minutes just to blend flavours.
4. Stir in mint. Purée in a blender until smooth.
   Add salt and pepper to taste. Serve warm with a dollop of sour cream and chives or chill and serve cold.

Main was a Maple Ginger Glazed Salmon on Scallions BBQ's on a cedar plank (we don't have a cedar plank but we did BBQ)

Cedar Plank Salmon with Ginger Maple Syrup Glaze

(Chef Eric, http://www.911cheferic.com/, D took an intermediate cooking class with him)

Ingredients:

1 cup pure maple syrup

3 tbsps fresh ginger, minced

1/3 cup freshly squeezed lemon juice

6 garlic cloves, minced 2 tbsps soy sauce

2 lb. center cut salmon filet, with skin

Salt & pepper to taste

1 bunch of scallions

In a small saucepan, combine maple syrup, ginger, lemon, garlic, and soy sauce. Simmer and reduce to about 1 cup (about 30 minutes). Let cool.

Using a clean cloth, rub the top of the plank with ½ cup of olive oil. Arrange the scallions on the surface of the plank. Preheat oven to 400°F.Place the salmon, skin side down, on the scallions.

We BBQ'd and did not have a plank. We heated the BBQ up. Laid the scallions directly on the Grill. Placed the Salmon directly on the scallions on the grill and contined normally.

Season the fish with sea salt and black pepper. Using a large brush baste the salmon. Roast for approximately 25 to 30 minutes until the fish is cooked through. During the cooking process, baste every ten minutes, and baste again just before serving.

Serve on the plank. if you have one. We served at table on a nice little cutting board. The scallions were all carmelly and absorbed alot of the nice fat from the fish. Very good. Even our more reserved guest reached over and grabbed the scallion left sitting on her husbands plate.

Highly recommend you try the glaze at the least.

Here is a picture from the Chef's website because I didn't want to take too many photos with our guests here.

I'll have to load the Dessert recipe later. I am burning the morning away.

Dessert was a Vanilla Bean and Ginger Creme Brulee... YUP Ginger themed. SOOOOO GOOOOD and GOOOOOD for you.

Ginger and Vanilla Bean Crème Brûlée

For Custard
2 cups whipping or heavy cream, sorry no low fat substitutes here.
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
4-5 large egg yolks, well we normally have 5 but we were short and it turned out okay.

For the caramel Brûlée
12 teaspoons sugar

Sliced Kiwi on top

1. Preheat oven to 325°F. Place three 4-inch-diameter ramekins in a large roasting pan.
2. Mix cream, sugar and ginger in heavy medium saucepan.
3. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan.
4. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors.
5. Strain into large measuring cup.
6. Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend.
7. Return custard to measuring cup; divide among dishes.
8. Pour enough hot water into pans to come halfway up sides of dishes. (This is called a Bain Marie. It helps cook things like cream evenly.) Carefully transfer pans to oven. Or pour whilst the pan is on a rack in the oven and pour the water in while it's in the oven.
9. Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes.
10. Chill.

Sugar Caramel Crème Brûlée top:

1. Sprinkle 2 teaspoons sugar evenly over each custard.
2. Working with 1 custard at a time, hold butane cooking torch so that flame is 2 inches above surface.
3. Old the ramekin with the tips of your fingers, use the hand you're better with because you turn the dish while you hold the flame still in the same spot.
4. Direct flame so that sugar melts and browns, about 2 minutes.
   Refrigerate until custards are firm again but topping is still brittle.

Garnish crème brûlées with fruit.

Sorry no photos. The recipe made six. We had four so I'll photo the last two when we have them.

Saturday, February 7th - Hummous supplement

This is such an easy recipe that there is no excuse to buy over priced mystery hummous. I use canned chick peas aka garbanzo beans, instead of the scarier recipes out there that give you the directions in dried proportions. The only reason I am familiar with these is that having lived in Spain I know how near and dear to their hearts 'cooking' their legumes is to home cooks. I've often heard my friends say that 'I make my own beans'. Meaning that they stew beans with all the aromatics, from dry. That's cool. That's also why I knew that the only reason bicarbonate is listed in the ingredients in most of these recipes is for the inflation of the beans. If you ever make anything with dry beans and substitute canned, leave out the bicarbonate (soda). Anyhoo, dry beans are too much work and time for an urban foodie. That is why so many of us resort to the premade. I mean I remember when we had our flat in the Portal de Angel in Barcelona, just off the Placa Catalunya, there used to be a Marks and Spencer's on the corner at the top of Las Ramblas where there is a Sephora now. Poor Marks and Sparks employees only found out that day when the doors were locked. Clemence (my parisien flatmate) and I used to buy their red-pepper hummous all the time. ALL THE TIME. You can use this base to do varietals like that, Red Pepper, Lemon Herb or Spicy.

A little note about Tahini. Do no fear tahini. It is not as exotic as you might think. It's simply sesame butter like peanut butter. You can now find it in most supermarkets in the 'nutbutter' aisle or 'international foods' aisle. If not, most 'niche' markets will carry many brands. It may seem expensive for the little you'll use (4 - 6 bucks) a jar. But think of it like Peanut butter. It keeps forever and it goes in so many things like Babaganoush which is also super super easy to make. Keep it in the fridge next to all your other condiments and it'll be fine.

Ingredients:
(Now this is a huge batch, when I mean huge I mean enough to fill a salad bowl. Normally, D cuts this in half.)

2 14 oz (soup can sized) cans of chick peas
7 large peeled cloves of garlic
1/2 c olive oil plus a few more T for drizzling after
1/4 t ground cumin
1/4 t paprika (opt)
1/2 c tahini at room temperature.
1/4 c freshly squeezed leon juice
1/2 t salt (salt more to taste)

Garnish: fresh parsley or coriander, paprika, plain yogurt, lemon juice, 1/4 cup of chick peas set aside whole.

Put all the ingredients (not the garnish) in a food processor or mini processor (if you cut down the recipe) NOT NOT NOT a blender, you do not want a chick pea smoothie.

Pulse until roughly smooth like oatmeal, or as smooth as you like. Add more oil if you like it looser.

Serve on a plate or bowl, top with any or all the garnish listed above. I like to keep refreshing the greens and the paprika as people eat through. You can keep in your fridge for at least a week if not more in a covered container.

Now if you wanted to do roasted redpepper, you can either roast redpeppers (either on a gas range, on the BBQ or under the broiler, turning, until the whole thing is charred black black black, place in a bowl and cover with plastic wrap or put in a paper bag until cool. rub off the char and deseed) or you can used jarred. Add 1/2 c to the above recipe into the food processor, you can reduce the amount of lemon juice so you don't end up with a too watery mix.

mmmm See photos on Super Bowl entry on February 2.

Sunday, February 1st - SUPERBOWL Sunday

I could have sworn that it was always the last Sunday of January. I remember because an ex of mine had a sister in law whose birthday we always had to celebrate a week too early or too late because of Superbowl.

Breakfast was a quick coffee and biscotti because we basically started cooking right away. Recipies to come but the line up was as follows, as prepared:

Cheery/Cranberry Hazelnut Biscotti

Spicy Roasted Cashews

(coarse salt, fresh rosemary, brown sugar, butter)

Hummous with Persion flatbread

Hazelnut and coffee Brownies

Kalamata Olive Tapenade with crackers

Crudite with Greek yogurt Veggie Dip
- 1 cup Greek Yogurt
- 1 T curry powder
- 1 T mustard powder
- 1.5 T horseradish
- 0.5 T ground ginger
- 2 T white wine vinegar
- 2 T mayonnaise (optional)
- ground black pepper

Blackbean, Corn and Okra vegetarian Chili
(cook in this order)
- just enough Oil to cover the bottom of a dutch oven or large pot.
- 1 med/lg white onion
- 3 cloves garlic
- 2-3 stalks celery chopped small

- 2 cups okra cut in 2 cm pieces tossed in 3 T of cornmeal to aborb some of the sliminess. Don't be afraid of the sliminess

- 2 whole index finger sized sprigs of rosemary
- 2 whole index finger sized sprigs of curry herb (you don't need this but we had it in the herb window box. It looks like frosted thyme)
- 2 whole index finger sized sprigs of thyme
- 3 jalapenos (not too spicy unless dats yo thang)

Now you can use classic spice mixtures with onion powder, cayenne and poblanos... but I did the next best thing and used a packaged chili spice envelope from Safeway but augmented with the fresh herbs and fresh ingredients. Onion powder is a classic ingredient so I don't feel bad about using the envelope.

- 2 large 14 oz cans of tomatoes (if you're using whole canned, squash each with your hand. I do mean squash)
- 1 can blackbeans
- 1 can whole kernel corn
- 1 can canellini beans (optional)
Bring to a boil briefly keep stirring or the cornmeal may scorch the bottom and you risk getting a burnt taste. Turn down to a low low simmer and keep lidded. Let all the wonderful flavours meld together. I leave the herbage in until served with the red tortilla chips.

Homemade pizza dough for
- Baby bocconcini and basil
- BBQ Chicken
- Italian sausage with portobello mushrooms
- Cauliflour and green bean balti curry Pizzas
(snacks: Buffalo wings with blue cheese ripple chips (GREAT), low-salt plain chips (GOOD), chocolate covered cranberries/cherries, red tortilla chips, Wasabi peas)

WINE WINE and more WINE, caesars and gin and tonics.