FRESH BLUEBERRY CLAFOUTIS

 One last summer berry recipe before we begin baking with apples and pumpkins!  This clafoutis is delicious served warm, room temperature or cold from the fridge.

INGREDIENTS:

2 cups fresh blueberries                               
2/3 cup of granulated sugar divided
3 large eggs
1 cup of unbleached all purpose flour
zest of one organic lemon
1 1/4 cups of whole milk
1 1/2 teaspoons of pure vanilla extract
Icing sugar to dust after it is baked


METHOD:

Toss blueberries with 1/3 cup of sugar and set aside.

Preheat oven to 350 F

Butter a ceramic 8 inch pie plate or a gratin dish.

Beat eggs and the remaining 1/3 cup of sugar.  Add in milk, lemon zest, and lastly the flour. Pour into the prepared pie plate.  Gently top with the sugared blueberries.

Bake for approximately 45 to 50 minutes.

  Dust lightly with powdered icing sugar and serve!

    

TIPS:
Only use fresh blueberries.  Pat dry after you rinse.


  
 

ZUCCHINI and CORN FRITTERS with Grainy Mustard Aioli

I am always looking for zucchini recipes.   These zucchini corn fritters are very tasty. They are great served as a light meal with a salad or as an appetizer. I usually serve them with Aioli but they are also delicious served with any hot sauce. Sometimes I just drizzle them with a little...or a lot of Sriracha sauce.

INGREDIENTS:

For the Fritters:
3 cups of grated zucchini
1/2  cup of corn kernels
2 garlic cloves grated
1/4 cup plus 2 tablespoons of freshly grated Parmesan cheese 
1 large egg, beaten
1/4 cup plus 2 tablespoons of flour
salt and freshly ground pepper to taste
chili flakes to taste(optional)
2- 3 tablespoons of grape seed oil to fry (the amount depends on whether you use a non-stick ceramic pan versus a stainless steel frying pan)

For the Aioli:
1/3 cup of mayonnaise
1 tablespoon of grainy mustard
1 tablespoon of honey
salt, freshly ground black pepper
a pinch of cayenne (optional)

 METHOD:

Place grated zucchini in a colander for about 15 minutes in order to drain out any excess liquid.

In a small bowl,  prepare the aioli by whisking  the mayonnaise, grainy mustard, honey and salt and freshly ground black pepper.  Set a side.

In a large bowl mix the zucchini, corn, garlic, parmesan, egg, flour, salt, pepper and chili flakes.  Heat a couple of tablespoons of the oil in a large frying pan over medium high heat.  Cook in batches by dropping a heaping tablespoon of the mixture for each fritter.  Flatten with a spatula.   Cook for approximately 2 to 3 minutes per side.  Drain on paper towels as you cook.  But only for a few minutes.  Remove the finished fritters carefully to a serving platter.  Serve with approximately one tablespoon of the aioli per two fritters.

 
TIPS:

1.  Do not skip the draining step of the grated zucchini. This is very important, otherwise the mixture will need more flour to absorb the liquid and you will end up with a tough pancake instead of a light fritter. 

2.  The proportions for the Aioli are only a guideline.  Taste and adjust the quantity of each ingredient to your taste.
 
 
  

SUPER EASY STOVE TOP PULLED CHICKEN

This chicken recipe is so quick and easy to prepare.  You just combine all the ingredients, bring to a simmer, cover tightly and put the timer on for 45 minutes.  Voila, dinner is served. I like it served in a brioche bun topped with coleslaw.

INGREDIENTS:

1.7 kg of boneless, skinless chicken thighs
3 tablespoons of olive oil
3 minced garlic cloves
1 tablespoon of smoked paprika
1 teaspoon of cayenne or more depending on your taste buds
1 1/2 cups of your favourite barbecue sauce

 METHOD:

In a large pot, heat oil over medium high heat and saute the minced garlic for 30 seconds.  Add in the rest of the ingredients including the chicken and reduce heat to medium low. Bring to a simmer and then cover with a tight fitting lid.  Simmer for 45 minutes. Or until the chicken is fully cooked and pulls apart easily with two forks. 

Serve over warm brioche hamburger buns topped with your favourite traditional coleslaw.

TIPS:
Leftovers freeze well.


 

SUPER EASY FRESH BLUEBERRY CROSTATA

This recipe is super quick because it is made with store bought puff pastry.  I always keep a box of frozen puff pastry in the freezer for a last minute dessert or appetizer.  This is delicious served warm with vanilla ice cream,

INGREDIENTS:

1 package Tenderflake frozen puff pastry defrosted (397 grams)
18 ounces (1 pound) of FRESH blueberries
1/4 to 1/3 cup granulated sugar (the amount will depend on the sweetness of the berries )
2 tablespoons of corn starch
1 tablespoon of freshly squeezed lemon juice
flour for dusting for preparation
a little bit of cold water to lightly brush on the pastry edges before it goes into the oven
approximately 2 tablespoons of powdered sugar for finishing

 METHOD:

Preheat oven to 375 degrees F.

In a large bowl mix the fresh blueberries, cornstarch, sugar and lemon juice .

Have a large cookie sheet handy. Cut a piece of parchment paper  the size of the cookie sheet.  Place this on your counter and lightly flour. Place the two squares of puff pastry on the paper.  Lightly flour a rolling pin.  Pinch the two squares together to form a seam and then roll out the dough to a large rectangle.  Work quickly to avoid the pastry from warming up.

 

 Place the berries in the center of the rolled puff pastry.  

Pleat the pastry as you fold up the sides. Lightly brush the folded pastry edges with cold water. Carefully transfer the parchment paper with the torte to the large cookie sheet.

Bake for 30 to 35 minutes, until the crust is a light golden brown.  Dust with powdered sugar.  Serve warm with freshly whipped cream or vanilla ice cream.


TIPS:

To avoid a soggy crust keep the thawed dough in the fridge right up to the very minute that you are ready to roll it out.  Work quickly so that the dough doesn't warm up too much.  This will ensure a crisp and tender crust.
 


 

SUPER EASY OVEN ROASTED HALIBUT with POTATOES, ZUCCHINI and KALAMATA OLIVES

This is a delicious quick one pan meal.  I serve this family style and everyone digs in.  It is perfect for a weeknight dinner.

INGREDIENTS:

2 pounds of wild Alaskan Halibut  (will serve 6 to 8 people or leftovers)
3 cups diced potatoes
2 cups diced onions ( 2 medium size cooking onions)
2 cups diced zucchini
2 tablespoons of tomato paste
3 minced garlic cloves
2 bay leaves
3 tablespoons extra virgin olive oil and extra to drizzle on the fish
2 tablespoons butter
10 Kalamata olives
1/4 cup of a light crisp tasting white wine (such as a Pinot Grigio)
salt
white pepper or freshly ground black pepper
hot pepper to taste  (optional)


METHOD:

Preheat oven to 400 degrees Fahrenheit.

In a large oven proof pan heat up 2 tablespoons of extra virgin olive oil and butter.  Saute potatoes and onions  (salt to taste at this point) until potatoes are soft.  This will take about 10 to 14 minutes. 









Add in zucchini and saute for 2 minutes. Add in tomato paste, garlic, pepper, bay leaves and Kalamata olives.  De glaze pan with 1/4 cup of white wine.  

Place fish on top of the bed of sauteed vegetables. Drizzle extra virgin olive oil over fish and salt and pepper to taste.  

Pan goes in oven until fish is cooked to your liking.  It doesn't take very long, approximately 25 minutes, depending on the thickness of the fish.  Take out of oven, cover loosely with foil and let sit for 5 minutes before serving.

I like to serve this family style in the middle of the table.  But be very careful the pan is extra hot.

TIPS:

1. You can substitute any other white fish in this dish.  


 

CURRIED CAULIFLOWER with CHICKPEAS and ZUCCHINI

It's zucchini time.  Try tossing it in with chickpea curry!  This is an easy tasty vegetarian dish served with Basmati rice, or your favourite grain. I love it with farro. 

INGREDIENTS:

1 head of cauliflower, separated into florets
2 medium zucchini, diced into large 1 inch pieces.
3 tablespoons of tomato paste
2 tablespoons of minced ginger
2 tablespoons of minced garlic
3 tablespoons of curry powder
1/4 cup of butter and 2 tablespoons of extra virgin olive oil
3 cups of cooked chickpeas
2 onions diced
1/4 cup of chopped cilantro
1 cup of water or vegetable broth
salt and freshly ground black pepper to taste 


METHOD:

In a large deep frying pan, over medium high heat, warm up the butter and oil.  Add chopped onions and saute until they are soft and translucent.  Stir in ginger, garlic, tomato paste and curry powder.  Heat until fragrant, about 1 minute.  Add vegetable broth to deglaze pan.  Toss in cauliflower, cook for 3 minutes and then add in zucchini.  Cook both until fork tender, approximately an additional 5 to 7 minutes. Lastly add in the chickpeas, cook until they are heated through.  Season to taste.  Sprinkle with freshly chopped cilantro and serve.


TIPS:

To ensure even cooking,  equally cut cauliflower florets. 

 

 

BAKED MAKE-AHEAD DAIRY-FREE OATMEAL BREAKFAST PUDDING RECIPE

This is a variation of the original make-ahead Oatmeal pudding recipe.  It is delicious, dairy-free, and reminds me of bread pudding.  A great breakfast or snack on the go.

INGREDIENTS:
2 1/4  cup of Rolled oats
3 1/3 cup of unsweetened almond milk
1/2 cup of pasteurized egg whites
1/2 cup of maple syrup
1/4 cup of raisins
1 tablespoon of Chia seeds
1 tablespoon of flax seeds
1 teaspoon of vanilla extract
1 tablespoon of grape seed oil
1 tablespoon of ground cinnamon


METHOD:

Preheat oven to 350 degrees F

Grease a 9-by-9 inch square baking pan.

In a large measuring cup, mix all ingredients together with a whisk and pour into the prepared pan.
Pop into the oven and set the timer for 60 minutes.  Cut into squares after it has cooled for 10 minutes.  Let cool completely before storing leftovers in the refrigerator.

Serve warm (with a little extra maple syrup!), room temperature, or cold from the fridge.

TIPS:

You can switch it up by adding in other ingredients such as cocoa nibs, dark chocolate chips, flaked unsweetened coconut, pumpkin seeds, or sliced roasted almonds.  Or you can substitute the raisins with other dried fruit, or leave it out completely.

ROASTED ZUCCHINI and EGGPLANT PASTA

This is one of my family's favourite pasta dshes.  It is very easy to prepare and yet looks and tastes as though you were cooking for hours.  A perfect weeknight meal.

INGREDIENTS:

1 large Sicilian eggplant or a large regular eggplant
4 medium zucchini
2 cups of your favorite tomato sauce, (simple is best, made with garlic, and onion and fresh basil only)
1 red chili pepper, or chili flakes (optional)
500 grams of rigatoni pasta
1/2 cup or more (to taste) of freshly grated ricotta salata (hard ricotta cheese) or parmigiano-reggiano cheese
1/4 cup of fresh basil
5 tablespoons of extra virgin olive oil plus additional olive oil for serving
Salt and freshly ground black pepper



METHOD:

1. Preheat oven to 400 degrees F.
2. Peel half the eggplant and dice, approximately half inch in size.  Place on a paper towel and salt. Let stand (see tip below), while you prepare zucchini.
3. Dice zucchini also about half inch, but slightly bigger than the eggplant.
4. In a large bowl, add diced zucchini, and salt and then add the already salted diced eggplant. Do not add more salt to the eggplant.
5. Add 5 tablespoons of olive oil and black pepper to taste and mix well.
6. Spread on to 2 parchment lined cookie sheets.  Do not crowd the vegetables.
7.  Roast for approximately 40 minutes, but rotate pans half way through cooking time to ensure even roasting and to prevent steaming .
8. Cook until vegetables are soft and have started to brown. Do not overcook the zucchini.
9. Meanwhile cook rigatoni in salted water, for one or two minutes less than the required cooking time.
10. Drain and reserve 1/2 cup of the pasta water.
11. Warm up the tomato sauce in a large saute pan and add chili if using.
12. Add roasted vegetables to tomato sauce. Add reserved pasta water, only if necessary.
13. Toss in pasta with the sauce and vegetables.
14. Adjust seasoning.
15. Sprinkle with hand torn basil leaves, freshly grated Ricotta Salata or Parmigiano Reggiano cheese. Lastly, finish off with a little more drizzle of olive oil.



TIPS:

1. Under cook any pasta that is being tossed into a warm sauce or dressing because it will continue to cook as it absorbs the sauce.
2. The sauce should always be ready before the pasta is completed cooking. In other words, the sauce should be waiting for the pasta, not the other way around, otherwise pasta will be overcooked and clump together.
3. Always generously salt the pasta water, after it boils and before tossing in the pasta.
4. When using eggplant in a recipe, always peel half before slicing or dicing. This will minimize the bitterness of the eggplant in a recipe.
5. Salting eggplant (and draining on paper towel) before cooking ensures that you use less oil in a recipe.
6.  I always like to to tear basil by hand when adding to a pasta dish, it releases more intense flavour.
7. When roasting on two cookie sheets, always rotate the pans for even cooking. Otherwise the food will end up roasting in one, and steaming in the other.
8.  As well, do not over crowd the vegetables in the roasting pan, otherwise the vegetables will steam not roast.



SERVINGS: This recipe will serve 4 generous portions or 6 smaller portions

LOW FAT ZUCCHINI-BEET CAKE with LEMON GLAZE

It is zucchini season in Ontario!  A low-fat cake made with grated zucchini and grated beet.  It is so moist that you won't miss the butter.  Once it is baked, the red coloured batter turns into a golden brown cake.  This is my twist on my friend Enza's amazing zucchini cake recipe.

 

 INGREDIENTS:

 For the cake:
 
2 cups grated zucchini
 1/2 cup grated beet
 3 large whole eggs
 1 cup vegetable oil
 3 cups all-purpose unbleached flour
 1 3/4 cups granulated sugar
 1/2 teaspoon kosher salt
 2 teaspoons baking powder
 1/2 teaspoon baking soda
 2 teaspoons cinnamon
 2 teaspoons pure vanilla extract 

For the Lemon-Glaze

1 1/2 cups powdered icing sugar
3 tablespoons freshly squeezed lemon juice
zest of a whole lemon


METHOD:

Preheat oven to 350F.
Lightly butter a 9-inch fluted cake pan.

Grate 1 medium zucchini, and a small beet in a food processor or by hand with a box grater.

In a large mixing bowl, sift the flour, baking soda, baking powder, salt and cinnamon together. 
In another mixing bowl, beat eggs, oil and sugar until light and fluffy. Stir in grated zucchini, grated beet and vanilla. Add wet ingredients to the dry ingredients. Stir carefully. Do not over mix.  Pour batter into the prepared pan and bake at 350F for approximately 50 minutes. Cake is ready when cake tester comes out clean.

Remove cake from pan after it has cooled for half an hour. 

Beat icing sugar together with the lemon juice and lemon zest until it is smooth.  Drizzle over the entire cooled cake.



TIPS:

1.  When baking, it is important to measure ingredients properly and accurately. Always use the correct measuring cups and spoons.  Use dry measuring utensils for powders and semi-solids (flour, sugar, grated zucchini and grated beet). Use liquid measuring cups for wet (oil).
2.  When measuring flour, spoon flour, not pour into measuring cup. And level off with a knife or flat edge. Do not shake or tap cup before leveling off.  Do not use measuring cup to scoop flour directly out of flour container. Even just a bit  of extra flour will make the cake dense.
3.  Never over mix a batter when combining the dry ingredients with the wet.  Over mixing/beating/blending creates too much gluten and will produce a dense cake. Gently mix flour until it is just blended.
4.  If you notice the cake starting to over brown before it is cooked through, cover loosely with foil for the remainder of the cooking time.
5.  You can use a 10-inch bundt pan too, but note that the cake will not be as high.
6.  Cooking times are always approximate, and are dependent on the size of pan that you use.  The bigger then pan, the less cooking time.  This is because the depth of the batter will be more shallow.
 


 


 


 

GRILLED EGGPLANT with fresh BASIL VINAIGRETTE

A very easy and tasty way to prepare eggplant.  We love it as a side dish, part of an appetizer, or as a main meal. The eggplant is delicious in a sandwich served with either other grilled vegetables, cheese, charcuterie or grilled chicken.  The combinations are endless. 

 INGREDIENTS:

2 large eggplants, sliced 1/4 inch thick
grape seed oil to drizzle on eggplant before grilling
extra sea salt  

For the dressing:

1/3 cup extra virgin olive oil
4 tbsp red or white balsamic vinegar
1 tsp. grainy mustard
1 minced garlic clove
salt and freshly ground black pepper
1/4 cup of chopped fresh basil

METHOD: 

Salt the eggplant slices and let them drain in a colander.

Preheat the grill to medium high.  

Using a whisk, combine all the ingredients for the vinaigrette.

Rinse the eggplant and pat dry.  Brush grape seed oil on both sides of each slice. Grill turning often until the eggplant is soft and cooked through.  Once they are cooked arrange on a large baking tray. If you are doing this in batches, be sure to keep the cooked slices warm.  Drizzle the vinaigrette over the warm slices brushing evenly on both sides and transfer to a serving dish.

TIPS:
  
Salting the eggplant slices before they are cooked, removes some of the bitterness.  When I am in a hurry, sometimes i just skip this step.  But be aware that the eggplant will definitely be a bit more bitter.

I recommend that you drizzle the vinaigrette while the eggplant is still warm. This allows for better absorption of flavour. 

This vinaigrette is also delicious with many other grilled vegetables, such as Portobello mushrooms, zucchini, peppers, asparagus and tomatoes.

You can substitute the regular eggplant with Sicilian eggplant, Asian eggplant and baby eggplant.
 

  


 

 

EASY WHITE BEAN and BASIL SPREAD

This bean spread is so delicious and incredibly easy to prepare.  It is great served on warm or cold crostini, as a sandwich spread, or as part of a salad.  You don't even need a large food processor to make this.  The listed quantity of ingredients fits perfectly in a handy mini food processor.  How easy is that?

INGREDIENTS:

1 can drained and rinsed white kidney beans (540ml)
1 garlic clove (size depends on your own preference)
3 tablespoons of freshly squeezed lemon juice
a handful of fresh basil
4 teaspoons of  extra virgin olive oil
salt (optional)
a pinch of cayenne (optional)
extra virgin olive oil to drizzle over the prepared spread
minced or chopped basil for garnish


METHOD:

Put all ingredients into a mini food processor.  Pulse until your desired consistency.  Spoon onto your serving plate, or bowl and drizzle with a little extra virgin olive oil and minced basil for garnish.

 






 
 

LEMONY LEAFY GREENS with PEA SHOOTS and EDAMAME or FRESH GREEN PEAS

A salad in the summer, is delicious, whether it is served as the main course or as part of a larger meal. I like to take advantage of the summer availability and freshness of the more fragile leafy greens, which pair beautifully with a simple lemon dressing.

INGREDIENTS:

a full bouquet of fresh leafy greens, (Such as: Butterhead, Boston, Bibb, Oak leaf, green or red leaf lettuce) hand torn into large bite size pieces
a large handful of heirloom cherry tomatoes (sliced in half)
a couple of large handfuls of fresh pea shoots
1 very thinly sliced small shallot
1 cup of lightly cooled blanched Edamame beans or freshly shelled green peas

For the dressing:

zest of half a lemon
1/4 cup of freshly squeezed lemon juice
1/2 cup of extra virgin olive oil
freshly ground sea salt
freshly ground large coarsely grated black pepper 


METHOD:

First prepare the dressing:
Add all the ingredients into a glass measuring cup. Use a whisk to emulsify the dressing.
 
In a large serving bowl, place the fresh salad greens. Layer with the sliced shallots, pea shoots, and tomatoes, and sprinkle the peas or edamame beans around the perimeter of the salad.  I like to present the untossed salad at the table.  Minutes before serving, pour the dressing over the salad and gently toss. 

TIPS:

1.  I always use a whisk to emulsify the dressing ingredients.  This produces a very light and creamy dressing.

2.  It is best to dress the salad just before serving. This ensures that the salad will look and taste fresh.

3.  The greens suggested in this salad are very fragile.  Be sure to toss gently after you add the dressing.
  
 

 

CHIMICHURRI SAUCE

This sauce is delicious served with grilled steak, lamb, pork tenderloin, chicken, fish and even grilled vegetables or as a sandwich spread.

INGREDIENTS:
2 cups parsley
1 cup cilantro
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
4 garlic cloves
half or a whole jalapeno
1 tablespoon freshly squeezed lemon juice
salt and pepper to taste

METHOD:
Put all ingredients in a food processor and puree.


OTHER:
Sauce will keep in fridge for a couple of days or freeze for up to 1 month.

TIPS:
When washing herbs such as cilantro or parsley, always gently lift from the bowl of water, being careful not to disturb the bottom where the sand has settled .