Curried Meatballs

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 Turmeric will be trending this year. I will post tomorrow about all its health benefits and more ways to add it to your diet. But I couldn't wait to share these meatballs. I know, the recipe is more than a couple of ingredients but these are so delicious. And they freeze well so make up a big batch while the kitchen is in a mess.

Curried Meatballs

The amount of spice used will depend upon how fresh your spices are. Fresher spices have more flavour. Vary to suit your taste. Cayenne, chiles, jalapenos and curry powder add the heat. Turmeric does not. Chile de arbol are small red hot chilies. Crushed red chiles can be substituted. For an interesting variation add a can of coconut milk to this curry sauce. This will tone down the heat of the spices, as well.

Resist the temptation to used extra lean ground beef. The lack of fat can make the meatballs dry and hard. If that is all you can find a few tablespoons of butter can be added to the ground beef mixture to improve the texture of the cooked meatballs.

Meatballs

olive oil

6 green onions, cut into 1-inch pieces 2.5 cm

2 jalapenos, seeds removed if desired

6 garlic cloves

1-inch piece ginger, peeled, chopped 2.5 cm

1 tbsp. fresh lemon juice 15 mL

1 tbsp. garam masala 15 mL

1 tsp. ground coriander 5 mL

1/2 tsp. ground cumin 2 mL

1/2 tsp. cayenne pepper 2 mL

2 lbs. lean ground beef 1 kg

1 large egg, lightly beaten with a fork

3 tbsp. plain yogurt 45 mL

2 tsp. kosher salt 10 mL

Curry Sauce

1/4 c. cooking oil 60 mL

4 medium onions, chopped

2-3 garlic cloves, crushed

1 1/2-inch piece ginger, peeled, chopped 3.7 cm

3 dried chiles de arbol

4 tsp. curry powder 20 mL

4 tsp. ground cumin 20 mL

4 tsp. ground turmeric 20 mL

3 tbsp. ground coriander 45 mL

1 tsp. whole black peppercorns 5 mL

1 14.5 oz. can crushed tomatoes 450 mL

2 c. water 500 mL

1 bay leaf

1 tbsp. kosher salt 15 mL

1 tbsp. fresh lemon juice 15 mL

1/2 tsp. cayenne pepper 2 mL

cilantro

Meatballs

Preheat oven to 400 F (200 C). Lightly brush a rimmed baking sheet with oil. Puree green onions, jalapenos, garlic, ginger, lemon juice, garam masala, coriander, cumin and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yogurt and salt. Mix with your hands until mixture is homogenous, about 1 minute. Avoid over mixing because it will make the meatballs tough. Roll beef mixture into golf ball size portions and place on baking sheet, spacing 1 inch (2.5 cm) apart. Makes about 24 meatballs. Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes.

Curry Sauce

Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium heat. Add onions, garlic and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes. Stir in chiles, curry powder, cumin, turmeric, coriander and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 tablespoon (15 mL) salt, and 2 cups (500 mL) water. Return to a boil. Reduce heat and simmer until aromatic, 25–30 minutes.

Let sauce cool slightly, then transfer to a blender. Blend until very smooth. Transfer curry sauce back to pot. Stir in lemon juice and cayenne. Taste sauce and season with more salt if needed.

Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with cilantro. Makes 8 servings.

Meatballs and sauce can be made 1 day ahead. Let cool. Transfer to an airtight container and refrigerate. Gently reheat meatballs in sauce, covered, thinning with water if sauce is too thick. Adapted from Bon Appetit.

Phyllo Balkan Feta Torte with Spring Herbs

I recently visited a new business in Moose Jaw, SK  -  Coteau Hills Creamery. There are precious few cheese makers in this province so the opening was an event to be celebrated. I came home with their Balkan style feta. It is softer and saltier than the Greek style but just as versatile.

Here is a bit about Kirby and Crystal, the owners:

The British Columbia wine industry was good to Kirby and Crystal Froese but after almost two decades it was time to return home to Saskatchewan. “We really wanted to come back to our hometown of Moose Jaw to be with our families. Our nieces and nephew were growing up fast, our parents were getting older, too,” shares Kirby.

It didn’t take long for their entrepreneurial spirit to resurface and after researching various opportunities cheese making seemed like a natural transition from wine making. “Time, temperature, pH, hygiene and patience are elements of both businesses.” They are a dynamite combination to have their own small business. Kirby was the winemaker and Crystal worked in communications and marketing.

They opened the Coteau Hills Creamery with a 750 litre (200 gal) batch pasteurizer/cheese vat. Local milk is delivered every second day from Caroncrest Farms at Caronport, SK and two other local dairies. Milk is pumped directly into the vat and is held at 63 C (145 F) for 30 minutes before it is processed into cheese. As production increases milk will be delivered daily.

Kirby and Crystal are setting their sights on distributing their cheese throughout the country. In order to be federally registered to sell outside of the province, a “Certificate of Analysis” must accompany all the ingredients and come from a Canadian Food Inspection Agency registered facility.

Their first cheese is a Balkan style feta and will be available soon. It is softer and creamier than a Greek feta and saltier.

Next they plan to experiment with other small batch handmade cheeses without using additives to increase yield or add colour. A hamburger cheddar and a brie style are in the works. They are also working on a saskatoon berry rubbed tomme style cheese, which has a lower butterfat content, firmer and with a rind, for release in August.

Phyllo Balkan Feta Torte With Spring Herbs

This is much ligher than a dip and can be heaped with microgreens for a dramatic effect. Serve with crostini or crackers, if you wish.

1 c. fresh whole-milk ricotta 250 mL

3/4 c. Coteau Hills Creamery Balkan style feta 175 mL

2 large eggs

1/3 c. chopped soft spring herbs or baby greens (any combination of dill, mint, sorrel, chives, dandelion, parsley, arugula) or pesto 75 mL

1/2 tsp. ground black pepper 2 mL

1/3 c. unsalted butter, melted 75 mL

1 box phyllo dough, thawed overnight in refrigerator

Preheat oven to 400 F (200 C).

In a large bowl, combine ricotta, feta, egg, herbs and pepper.

Brush 6 1/2 inch (16.5 cm) spring form pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.

Scrape half of the ricotta filling into pan. Spread pesto over the cheese. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 10 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte. Some butter will seep through holes and some will remain on top of dough.

Place pan on a baking sheet and bake for about 1 hour, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 hour before removing from the spring form pan and serving on a plate. Serve warm or at room temperature.

Classic Chanterelle and Shallot Quiche

Chanterelles have a sweet smokiness about them. They are strongly flavoured and a few go a long way. Good thing because they are dear. The best of all chanterelles come from the boreal forests of northern Saskatchewan.

They are small and rich in flavour because of the dry season punctuated by a few rainy spells that accelerate their growth. They grow on a bed of moss that enables them to be almost clean. They are favoured by chefs for these reasons.

I had a most intriguing summer of fine foods. I prescribed to a monthly basket of foraged foods from the boreal forests of Saskatchewan. I had mushrooms galore. Fresh exotic mushrooms.

Julia Child's recipes are not to be fiddled with. This is her classic mushroom quiche.

Quiche aux Champignons   from  Mastering the Art of French Cooking by Julia Child

2 tbsp. minced shallots
2 tbsp. butter
1/2 c. sliced fresh mushrooms
1/4 c. sliced wild mushrooms
1 tsp. salt
1 tsp. lemon juice
3 eggs
 1 1/2 c. whipping cream
pinch nutmeg
1/8 tsp. pepper
An 8 inch partially cooked pastry shell
1/4 c. grated Swiss chese
1 tbsp. butter

Cook the shallots in a heavy bottomed saucepan with the butter until transparent. Stir in mushrooms, salt, lemon juice and wine. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to brown in the butter.

Beat eggs, cream, nutmeg and pepper in a bowl to mix. Gradually stir mushrooms into this mixture. Pour into pastry shell and sprinkle with cheese. Dot with butter and bake for 25 to 30 minutes in a preheated 375 F oven.

Wild Foraged Morels and Bacon Marmalade

June was morel season in the boreal forests of Saskatchewan. My forager friend, Elisabeth sends a box of her best once a month. This time I had an insane amount of wild picked burn morels. This recipe nicely took care of them.  To say this is addictive is an understatement. I kept a tub of it in the refrigerator for random snacking. 

Morel and Bacon Marmalade

Wild picked morels will have some grit if not washed before use. But be careful not to soak them. Wash quickly in two changes of water and use immediately.

8 oz. fresh morel mushrooms 250 g

4 slices bacon or pancetta

5 tbsp. butter, divided 75 mL

fresh thyme

1/2 c. beef, veal or mushroom stock 125 mL

1 c. carrots, diced 250 mL

1 c. shallots, diced 250 mL

1/2 c. Marsala or red port wine 125 mL

1/4 c. red wine vinegar 60 mL

1 tbsp. brown sugar 15 mL

1 tsp. black pepper 5 mL

kosher or sea salt to taste

Cook bacon until lightly crisp. Remove and add morels, two tablespoons (30 mL) butter and a pinch of salt to the pan. Cook mushrooms until soft, have released all their water and are nicely browned. Add stock and two sprigs of thyme. Simmer until almost all of the liquid has evaporated but the mushrooms are still moist. Remove mushrooms from pan and set aside. Discard thyme.

Add three tablespoons (45 mL) of butter. Saute shallots and carrots with a pinch of salt until softened, about eight minutes. Add sugar, vinegar, pepper and wine. Cook over medium heat until the liquid is reduced to a very small amount. Scrape up all the bits on the bottom of the pan

Chop mushrooms and bacon and add to sauce. Reduce further if necessary. You want it to be moist but not runny. Taste to adjust salt and pepper. It should taste peppery.

Serve warm with toasted thinly sliced baguette. Garnish with Labrador Tea.

Labrador Tea, Morels and Bacon

Foraging is hot at the moment. I live in a semi-arid region and the pickings are slim. To compensate I have ordered a Community Supported Foraging box from northern Saskatchewan. It arrives monthly and is better than Christmas. I feel so spoiled.

This month the box contained an inordinate amount of burn morels. I splurged with this recipe for morel and bacon jam.

I am compelled to give a plug to my professional forager. I haven't met Elisabeth in person but I feel we are kindred souls. One day I will make the trek north and visit. You can find all her products on her website Prairie Infusions. She ships these delicacies all over North America. Give her a call.

However, if you are interested in foraging take the time to learn how to do it properly.

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Learn the Latin name of plants rather than using common names. Common names vary from region to region. Learn habitat and companion plants. Where do you expect to find berries? What plants tend to grow in proximity to each other?

Plants can be picked throughout the year. Learn what is available in each season. Learn which parts of the plant are safe to eat and when to harvest. For example, stinging nettle should not be eaten after it has gone to seed.

Responsible foraging should be top of mind. Do not pick more than 10% even in a large patch. And definitely do not pick what you won’t use. Harvest only the part of the plant you intend to use. A guide is to only harvest 25% of the plant unless of course you are intending to use the root, such as cattails or wild onions.

Be aware of endangered plants, such as ramps. Ramps are illegal to pick in the wild due to diminishing numbers caused by over-harvesting.

Safety is another important concern. When harvesting water plants be aware of the source of the water. Any toxins in the water will be in the plant. Cattails in a slough may be contaminated with farm chemicals. Or plants in ditches may be contaminated with road maintenance products and automobile exhaust. 

Morel and Bacon Marmalade

Wild picked morels will have some grit if not washed before use. But be careful not to soak them. Wash quickly in two changes of water and use immediately.

8 oz. fresh morel mushrooms 250 g

4 slices bacon or pancetta

5 tbsp. butter, divided 75 mL

fresh thyme

1/2 c. beef, veal or mushroom stock 125 mL

1 c. carrots, diced 250 mL

1 c. shallots, diced 250 mL

1/2 c. Marsala or red port wine 125 mL

1/4 c. red wine vinegar 60 mL

1 tbsp. brown sugar 15 mL

1 tsp. black pepper 5 mL

kosher or sea salt to taste

Cook bacon until lightly crisp. Remove and add morels, two tablespoons (30 mL) butter and a pinch of salt to the pan. Cook mushrooms until soft, have released all their water and are nicely browned. Add stock and two sprigs of thyme. Simmer until almost all of the liquid has evaporated but the mushrooms are still moist. Remove mushrooms from pan and set aside. Discard thyme.

Add three tablespoons (45 mL) of butter. Saute shallots and carrots with a pinch of salt until softened, about eight minutes. Add sugar, vinegar, pepper and wine. Cook over medium heat until the liquid is reduced to a very small amount. Scrape up all the bits on the bottom of the pan

Chop mushrooms and bacon and add to sauce. Reduce further if necessary. You want it to be moist but not runny. Taste to adjust salt and pepper. It should taste peppery.

Serve warm with toasted thinly sliced baguette. Garnish with Labrador Tea.

Spring Vegetable and Goat Cheese Dip

Everyone loves the baked spinach or artichoke dip made with lots of cream cheese. Yea, me, too. I always feel so guilty because I cannot stop dipping. It is so addictive.

Well this is the answer. Equally addictive but way lower in calories, this spring vegetable dip is to die for. Ricotta replaces cream cheese. Goat cheese adds richness but not too much. 

Make this in individual consuelas so each person has their own. Or make a large casserole for a party. I bet it might even work in a chafing dish. Serve with plenty of crudités and crusty bread.

Spring Vegetable and Goat Cheese Dip

This restaurant style hot artichoke dip makes perfect party food or first course for a dinner. This can also be made with spinach. This dip is plum full of vegetables reducing any guilt you may have for indulging in the cheeses. Serve with taco chips, baked pita chips or a veggie platter.

1 c. asparagus 250 mL

1 c. leeks, white and light green parts only, finely chopped 250 mL

2 tbsp. unsalted butter 30 mL

2 tbsp. all purpose flour 30 mL

1 1/4 c. whole milk 310 mL

1 c. grated white cheddar cheese 250 mL

sea salt and freshly ground black pepper

1 14 oz. can artichoke hearts in water, drained and chopped 415 mL

1/4 c. peas, fresh or thawed frozen 60 mL

2 tbsp. chopped fresh chives or green onions 60 mL

2 tbsp. chopped parsley 30 mL

2 tbsp. chopped mint 30 mL

1/2 tsp. finely grated lemon zest 2 mL

4 oz. crumbled fresh goat cheese, divided 115 g

Preheat oven to 450 F (230 C). Prepare the asparagus and cook in boiling salted water until still crisp, about two minutes. Drain and set aside. Set aside the asparagus tips in a separate bowl.

Melt butter in a medium sized saucepan over medium low heat. Add leeks and cook until soft and tender, about 6 minutes. Stir in flour with a rubber spatula. Cook for a minute or two to remove the raw flour taste. Slowly stir in milk, over low heat. Stir while heating to a simmer. Cook until thickened and remove from heat.

Stir in cheddar until melted. Season with salt and pepper, to taste.

Add 2 oz. (55 g) of goat cheese, herbs, lemon zest, asparagus, artichoke hearts and peas. Gently mix until evenly incorporated.

Pour into a 4 cup (1 L) buttered baking dish or six individual ramekins. Arrange asparagus tips and remainder of the goat cheese on top. At this point it can be covered with kitchen wrap and refrigerated until baking, up to 3 hours.

Bake until golden brown and bubbling, about 20 minutes. Rest for five minutes before serving. 


Source: Adapted from www.epicurious.com

Chinese Pork and Chive Dumplings

In 2015 the lunar new year, Chinese New Year or Tet begins on February 15 and lasts for 15 days. The holiday is celebrated with the entire family enjoying restaurant and home feasts. 

Who doesn't love potstickers? These are one of the most popular appetizers in Chinatown. Now is the time to face the fear and make them at home. There are no ingredients that cannot be found in a modern day grocery store. Make it a party and get friends together to make a big batch. Freeze them and they are ready for an easy tapa or meal.

Pork and Chive Dumplings

The sauce
1/2 c. soy sauce 125 mL
1/2 c. black vinegar, also called sugarcane juice vinegar 125 mL
1 tbsp. sesame oil 15 mL
2 tsp. toasted white sesame seeds 10 mL

The filling
1 lb. ground pork
1 c. finely chopped garlic chives
2 tsp. minced garlic
1 tsp. salt
1 tsp. cornstarch
1 tsp. grated fresh ginger
1 tsp. freshly ground black pepper
one package 3 1/2-inch round dumpling wrappers
vegetable oil, for frying

Make the sauce by combining all ingredients and set aside until ready to serve. Makes about one cup.

Make the pork filling by combining all ingredients except for dumpling wrappers and vegetable oil.

Working with one dumpling wrapper at a time, place a tablespoon of pork filling in the center of the wrapper, moisten the edge of the wrapper and fold in half. Pinch the dumpling at one end and pinch as you go until you have a total of 6 pleats and the dumpling is closed. Place dumpling on a parchment lined baking sheet. Repeat with remaining dumpling wrappers until all filling has been used. Cover dumplings with a damp paper towel until ready to cook or at this point they can be frozen and cooked later.

In a large non-stick skillet, heat two tablespoons of oil over medium-high heat. Working in batches, arrange the dumplings in a single layer and cook, until the bottoms begin to brown, about one minute. Pour half cup water into the pan, cover with a lid and steam until the filling is almost cooked through, about 2 minutes. Uncover and cook, until the all the water has evaporated and the bottoms have become golden brown and crisp, about 2 minutes. Serve warm. 

Sea Buckthorn Crisps

It is the post holiday season and healthy eating is at the top of my mind, if not yours. I really want to have a healthy diet this winter and possibly drop a few pounds. Cravings are my nemesis. Mostly I have salty cravings but I also have crispy cravings. Crispy can trump salty so I opt to make something healthy and crispy.

These are a Raincoast Crisp knock-off with a twist. Sea Buckthorn are about the most nutritious plant on the planet. High in antioxidants and about 23 other significant nutrients make them something I try to add to my menu plan as often as I can.

They are a very small and tart berry with a disproportionately large pit. Eating without sweetening is not pleasant. I have usually made desserts or salad dressings or added them to barbecue sauces but I want a more simple application. Pair crispy with healthy and I came up with this crisp.

These are delicious with a brie or chevre cheese. For more information on the berries click here.

Sea Buckthorn Crisps

2 c. all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. nuts of choice (I used pecans, whole)
1/2 c. honey
1/2 tsp. vanilla
1 c. buttermilk (I used a combination of sour milk and kefir)
1/4 c. sesame seeds
1/4 c. pumpkin seeds
1 c. sea buckthorn

Mix dry ingredients and nuts and seeds in bowl of stand mixer. Combine wet ingredients in another bowl. Gradually add liquid to dry while mixer is on low speed.

Pour batter into two loaf pans. Bake for 30 minutes or until done in a 350F oven.

Cool on rack. Place in freezer for an hour and then slice thinly. Place on parchment lined baking sheet and bake at 275F for about 30 minutes or until crispy. Cool and store in air tight container.

Makes about 80 crisps and approximately 35 calories each.

Smoked Salmon Spread Appetizer with Cucumber Saketini Cocktail

Another January and another Christmas. My Christmas was very quiet, just the way I like it. In fact my New Year's Eve was also a quiet one. When this month's Cooking Light Supper Club theme was tapas it was perfect for my quiet evening at home. Both of my recipes are adapted from Cooking Light. I am intrigued by all these choices. All right up my alley!

Check out the rest of our menu. Pass your curser each recipe over and you will find the link.

Jerry at A Life Lived   Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce with a Satsuma Vodka-tini

Valerie at More Than Burnt Toast has made these amazing Kibbeh Meatballs with Spiced Yogurt Sauce paired with a Pomegranate Gin Sling

Shelby at Grumpy's Honeybunch made this yummy Roasted Tomato Soup Shooters and serving with sauvignon blanc.

Sandi at Whistlestop Cafe shares a sweet with Gingered Crème Brulée. This sounds absolutely delicious. I can see enjoying an ice wine or sauternes with this.

Smoked Salmon Spread

1 lb. cold or hot smoked salmon, divided

3/4 c. reduced-fat sour cream

1 tsp. finely grated lemon rind

1 tbsp. fresh lemon juice

1/4 tsp. ground cardamom

1/4 tsp. freshly ground black pepper

1/4 c. chopped fresh chives

Chopped fresh chives (optional) 

Place half of salmon, sour cream, rind, juice, cardamom, and pepper in a food processor. Process until smooth. Transfer salmon mixture to a bowl.

Coarsely chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup chives. Cover and chill. Garnish with additional chopped chives, if desired.

Cucumber Saketini

3 oz. gin

1/2 oz. sake

5 thin slices of cucumber 

3 fresh basil leaves, plus sprig for garnish 
 

In a shaker with ice, mix together the gin and sake. Strain into a martini glass and garnish with the cucumber. Add the basil to the shaker before straining. Garnish with a small basil sprig, if desired. Makes 1 serving.

Hot Herb Garlic Ricotta Dip

Do you see a milk theme in my last couple of posts? Yes, well, I don't remember the exact details but I had a surplus of milk back in the spring and tried a bunch of new recipes to use it up. I have held back until now because the recipes and pictures were being published. Well, finally that has happened and they are mine again and I can share as I wish.

Ricotta has way fewer calories than cream cheese. No guilt enjoying this cheesy spread!

I posted a few years ago about making ricotta cheese at home. Nothing could be easier and I thought a refresher would be in order. One thing I have learned over time is that if you strain your milk vinegar mixture and get a lot of whey and it appears to be very milky then simply add more vinegar and let it sit longer. The curds will come but the milk may need more acid.

Homemade ricotta is fresher and half the price of the ricotta I can buy at my grocery stores. I always make it now but one does need to plan ahead.

Homemade Ricotta Cheese

I like my curds dry so I let it strain overnight in the refrigerator. Planning ahead is required.

8 c. whole milk

2 tbsp. white vinegar

Bring the milk to just scalding temperature and turn off the heat. You can tell when it has reached scalding because there will be little bubbles in the milk around the inside of the pot.

Stir in vinegar. Put lid on and let sit for an hour. Carefully strain the clotted curds through a cheesecloth-lined strainer. 

Hot Herb Garlic Ricotta Dip

8 oz. fresh ricotta
garlic
olive oil
fresh herbs such as rosemary or oregano
sea salt, to taste
In a small ovenproof skillet, heat enough olive oil to coat the bottom over medium heat. Add a few cloves of sliced garlic and cook until fragrant and just beginning to color, then immediately top with a layer of ricotta about an inch thick. Drizzle generously with olive oil. Bake in a 375 F oven until bubbling on top, about 20 minutes. Top with finely chopped herbs and sea salt. Serve immediately with toasted baguette slices. (Adapted from Bon Appetit)

Grilled Peaches & Serrano

I am looking back on summer. I had no time for blogging and even little time for experimenting with food. This is one of my favourites from August. I wish I had put it together earlier in the season. Nectarines would probably work as well. This clear white honey is acacia honey and has a decidedly neutral flavour that complements both the tartness and sweetness of the peach and the saltiness of the serrano. A few sprigs of fresh tarragon add a pleasing complexity. Even the burnt skewers add another layer of flavour.

I no longer peel my peaches in most uses. I like the added texture and appearance of the fuzzy skin. This is a nice addition to a charcuterie plate or a first course at a barbecue. Perhaps even brunch. I think I'll serve it at brunch. And yes, the peach has a tartness that comes with grilling.

Grilled Peaches & Serrano

fresh peaches, cut in thick wedges
serrano ham, thinly sliced
honey
fresh tarragon
short wooden skewers

Wrap each peach wedge in serrano and secure with a wooden pick that has been pre-soaked in water for 30 minutes. Grill over medium hot charcoal on each side until grill marks appear. Plate and drizzle with your favourite honey. Garnish with fresh tarragon leaves.

Pea Shoot Topped Crostini

Pea shoots are in season and are at the farmers' markets. But what do you do with them? Their flavour is mild, their colour is bright and they are so pretty. Pea shoots can be sautéed in a stir fry. They can be puréed into a chilled summer soup, tossed into a salad or used simply as a garnish on a crostini.

Pea Shoot Topped Crostini

pea shoots
camembert or brie cheese
baguette
olive oil
roasted strawberry and rhubarb compote (find the recipe here)

Slice the baguette on the diagonal and lightly toast on a medium hot grill. Grill on one side only and remove. Brush grilled side lightly with olive oil and top with a slice of brie or camembert and return to the grill. Heat until the bottom is toasted and the cheese melts a little. Top with your favourite fruit compote or preserve. Garnish with pea shoots and serve.

Crostini with Oven Roasted Strawberry Rhubarb Compote and Pickled Radishes

Our virtual supper club is off to a beach picnic this month. As I write this the weather is scorching hot and I actually wish I was at the beach.

It is my turn to make the appetizer and rather than finding a recipe, I am working with what I have in my kitchen to pull this together. Strawberries made their first appearance at the market this past Saturday. Of course, radishes have been ready for some time now. Ditto rhubarb. Pea shoots also made their first appearance. Voilà. Put them all together and this is what you get. Next time I would place a thin slice of brie on the toast before adding the toppings.

Radishes are not my favourite vegetable but I have been wanting to make pickled radishes for quite some time. This is a quick and simple recipe. I made only one jar. I love the way the vinegar turns a blush colour. It is so pretty.

Let's take a look at the rest of the menu...

Susan of The Spice Garden brings us a main course of Lemon Ginger Fried Chicken. Yumm.

Jerry of A Life, Lived is bringing a side dish. Zucchini Ribbons with Lemon and Pecorino. No doubt this is inspired from his recent trip to Italy. Wish you were still there, eh Jerry?

Shelby of The Life and Loves of Grumpy's Honeybunch is making Farro, Cherry and Walnut Salad. I love farro in a salad.

Sandi of Whistlestop Cafe Cooking is bringing dessert. It is a lovely Lemon Polenta Cake with Summer Berries. No doubt this is also inspired by her recent Italy trip.

Val of More Than Burnt Toast compliments our menu with a Cherry Peach Sangria. What better than sangria for a beach picnic. 

Wow. I wish this was in real time. The menu sounds delicious.


Pickled Radishes

1 cup radishes, finely sliced

1/2 cup white wine vinegar

1/2 cup water

1 tablespoons maple sugar

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1/2 teaspoon whole mustard seeds

Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a 250 mL (8 ounce) canning jar. Top with red pepper flakes and mustard seeds.
In a small saucepan, combine the vinegar, water, maple sugar and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. Let the pickles sit over night before using. They will keep well in the refrigerator for several weeks. 

Oven Roasted Strawberries and Rhubarb

1 cup chopped rhubarb
1 cup sliced strawberries
2 tablespoons maple sugar

Select young tender red stalks of rhubarb. Chop into 1-inch lengths. Remove the stem from strawberries and slice in half. Toss rhubarb with one tablespoon of maple sugar. Place on parchment lined baking sheet. Place strawberries on the other side of the same baking sheet. Lightly sprinkle with the remaining maple sugar. Roast at 350 F for about 10 minutes or until tender. Mix together and serve.

Assemble the crostini by toasting the focaccia or baguette slice on the grill until lightly browned. This can be done in advance. Top with a slice of brie, then the fruit compote and then the pickled radishes. Garnish with pea shoots.