Roasted Carrot, Orange and Avocado Salad

ROASTED CARROT, ORANGE AND AVOCADO SALAD


For the roasted carrots:
1 lb. carrots
1/4 tsp. coriander seeds
1/4 tsp. fennel seeds
1 sprig fresh thyme
1 clove garlic, crushed
Olive oil
Kosher salt

For the salad:
2 - 3 navel oranges
2 avocados
3 sprigs fresh cilantro
Juice of 1 lime, or to taste
Olive oil
Fleur de sel
Piment d’Espelette

Heat the oven to 400 F.

Peel and cut the carrots into serving size pieces, whatever you prefer, and place them in a bowl.

In a small dry skillet over medium heat, toast the coriander and fennel seeds until fragrant, about 3 minutes. Let the seeds cool, then coarsely crush them with a mortar and pestle.

Add the toasted spices to the carrots, along with the thyme, garlic, a drizzle of olive oil and a pinch of salt. Toss well with your hands. Transfer the carrots to a baking sheet and roast for 20 to 25 minutes, or until tender and lightly browned. Set aside.

To assemble the salad, with a sharp knife, peel the oranges down to the flesh, removing all the bitter white pith. Slice the oranges into 1/4-inch-thick rounds. Cut the avocados in half, remove the pits and peels, then cut the flesh lengthwise into thick slices. Remove the cilantro leaves from the stems.

In a medium bowl, combine the carrots, oranges and avocados. Sprinkle with the cilantro, lime juice and olive oil.  Toss gently, then divide between serving plates. Garnish with fleur de sel and piment d'Esplette.

Nutrition information per serving: 340 calories; 200 calories from fat (59 percent of total calories); 22 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 37 g carbohydrate; 13 g fiber; 19 g sugar; 5 g protein; 330 mg sodium.

(Recipe adapted from Greg Marchand’s “Frenchie,” Artisan, 2014)

Butternut Squash and Broccoli Lasagna

We are in the shoulder season between our winter stash of cold room and preserved foods and the garden's spring bounty. One day it feels like summer and we are digging in the soil and the next we have a few inches of snow.

I am fortunate that there is a gardener in town who has already begun her microgreen crop. Fresh is best when it comes to pea shoots. The grocery store isn't fresh enough unless you live in a big city.

This vegetarian lasagna can be made with whatever is available. I am using butternut squash and broccoli alongside my homemade ricotta cheese. Serve with a green salad.

Butternut Squash and Broccoli Lasagna

Filling:
1 butternut squash
1 lb. broccoli
olive oil
coarse sea salt
black pepper
1 pound fresh ricotta
1 pound mozarella cheese
1 1/2 cup finely grated Parmesan cheese, divided
2 teaspoons finely grated lemon zest
2 teaspoons finely chopped fresh sage
1 teaspoon finely chopped fresh rosemary
red chile flakes
pasta sheets

Béchamel Sauce:
1/4 cup all purpose flour
1/4 cup butter
4 cups whole milk
1/4 teaspoon freshly grated nutmeg
1 bay leaf

Slice the squash in half and scoop out all the seeds and discard. Slice squash into 1/2 inch slices and peel. When the entire squash has been sliced and peeled, toss lightly in olive oil and season with sea salt and freshly ground black pepper. Arrange in a single layer on a baking pan. Bake in a 400 F oven for about 12 minutes or until barely tender.

Meanwhile cut the broccoli into florets and blanch in salted, boiling water for 2 - 3 minutes. Drain and chill in cold water. Drain thoroughly. Chop coarsely. Toss with a little olive oil, season with sea salt, pepper and chile flakes. Set aside.

Combine the ricotta, mozarella, one cup of grated Parmesan, lemon zest, sage and rosemary. Set aside

Make the béchamel by melting the butter in a medium sized pot. Then add the flour. Cook for a couple of minutes but do not let it brown. Slowly whisk in the milk. Add bay leaf and grated nutmeg. Heat to a simmer and let it cook for a couple of minutes. Transfer to the top of a double boiler and keep warm until needed.

Boil pasta sheets in a big pot of salted water until barely al dente. Drain and cut into pieces that fit a 9-inch x 13-inch baking dish.

To put it all together begin by ladling a half a cup of béchamel sauce in the bottom of the dish. Add a layer of pasta. Then add a third of the squash and broccoli. On top of that add about a third of the cheese mixture. This will be in small chunks. Add a cup of béchamel. Top with another layer of pasta and repeat two more times. Top with pasta and the remainder of the béchamel sauce. Sprinkle with Parmesan cheese. At this point the lasagna can be refrigerated overnight. Bring to room temperature before baking.

Bake at 375 F for about 45 minutes. It should be bubbling. If the top has not browned place under the broiler for a minute or two. Let it rest for 5 or 10 minutes before serving. Serves 6 to 8 people.

Oven Baked Salmon with Black Bean Salad

Healthy food is often not satisfying. It leaves one feeling the need to snack. I am trying to make meals that overcome this. My meal tonight left me satiated. It wasn't a large meal but hearty.

Generously season half a salmon with sea salt and freshly ground black pepper. Drizzle with olive oi and place in a preheated 425 F oven. Bake until done.

Meanwhile mix up the black bean salad.

Black Bean Salad

2 c. cooked black beans
1 c. finely chopped pineapple
1 c. coarsely chopped tomato
1 bunch green onions, chopped
olive oil
tarragon wine vinegar
sea salt

Mix first four ingredients. Drizzle with olive oil and vinegar. Season with salt. Serve.

Fiddlehead Cream Soup

There is nothing like the waning days of winter to arouse the desire for spring. I feel like I have been trapped in my house foreva. Now is the time we should be checking the freezer and be sure all last summer's bounty has been consumed.

I have fiddleheads and must use them before the new crop arrives. This soup is adapted from one of my all time favourite cookbooks The Silver Palate Good Times.

Fiddlehead Cream Soup
1/2 c. unsalted butter
1 large yellow onion
5 c. homemade chicken or mushroom stock
1 lb. fiddleheads
1 c. dry white wine
1 c. whole milk
1 c. cream
1/2 tsp. fresh ground nutmeg
3 tbsp. fresh squeezed lime juice
salt and pepper, to taste
piment d'esplet

Melt the butter in a Dutch oven and add onions. Cook gently over medium heat until soft and transparent. Add stock, wine and fiddleheads. Simmer for about 30 minutes.

Cool slightly. Put in blender or food processor. Add milk, cream, nutmeg, lemon juice and salt and pepper. Puree until smooth. Pour back into the Dutch oven and gently heat until hot. Ladle into 6 or 8 soup bowls and garnish with piment d'esplet. Serve immediately.

Poached Cod with Pernod Saffron Broth

This picture perfect dish was my lunch today. I must confess that I am not the chef. Friends Meredith and Gary invited me to their Sooke acreage for lunch. The drive from Victoria is intoxicating as it winds through rocky mixed coniferous and deciduous forests and eventually exposing peek-a-boo views of harbours and inlets along the Strait of Juan de Fuca.

I always feel recharged when I visit. Their quaint home lies in a cozy clearing surrounded by forest and gardens providing complete privacy.  The Sooke River is the back boundary of their plot. Water is a calming feature and a reminder of life, Mother Nature and the seasons. Growing up on the farm one of my favourite summer vacation diversions was to bicycle to the creek about three miles down the road. By the end of harvest it was barely a trickle in contrast to the overflowing banks in spring.

I am envious of the bay tree and fresh plucked leaves anytime they are called for. Meredith and Gary have lived here for a very long time and together have created this respite from the world. Meredith asked for a bay leaf and Gary came back from the garden with fresh thyme. I was perplexed. After pulling the leaves from the stems and adding them to the poaching liquid Meredith added bay leaves. I pondered this throughout the leisurely meal and after until I realized that after many years of marriage, raising a family and lovingly maintaining their home, perhaps they sometimes work together as one. Obviously Gary knew she had bay leaves already but no thyme so, of course he picked thyme. Either that or I completely missed something.

Meredith carefully followed the recipe from the folded magazine and checked from time to time when I would have thrown it all together. The result was perfection. I had to find this recipe and save it. Although the fresh fish and seafood are not always available where I live I think that frozen cod would be acceptable. The clams not so much so but the dish would still be lovely even without clams.

An added bonus for me was to be able to take pictures with a fully set table. I rarely have that opportunity. It makes for an interesting photograph and allows for different shooting angles with background interest.

As an aside, if you are dreaming of visiting Vancouver Island this is a beautiful spot to spend a week. Gary and Meredith have a private totally equipped cottage on their property that they rent out. So if you would be romanced by a quaint cottage in the woods backing onto a river within a five minute drive to the beaches on the Strait of Juan de Fuca and 40 minutes to the city, make a note of this.

Poached Cod with Pernod Saffron Broth       adapted from Fine Cooking

4 5-oz. cod fillets (preferably 1 inch thick) 

Kosher salt and freshly ground black pepper  

3 tbsp. extra-virgin olive oil 

1 small fennel bulb (about 3/4 lb.), trimmed (leave core intact) and cut into 1/2-inch wedges, plus 1 tbsp. chopped fronds  

2 large cloves garlic, finely chopped 

1 medium-large shallot, chopped  

2 8-oz. bottles clam juice 

8 oz. small baby red or fingerling potatoes, scrubbed and sliced into 1/8-inch-thick coins, ends discarded (about 6 potatoes)  

1 large tomato, cut into small dice (12 oz., about 1-1/2 cups) 

2 tbsp. anisette liqueur, such as Pernod or Sambuca  

1 bay leaf 

1 large sprig fresh thyme  

1/4 tsp. roughly chopped or coarsely ground fennel seed 

A generous pinch of saffron, crumbled (about 25 threads)  

12 littleneck clams, scrubbed 

1-1/2 tbsp. chopped fresh flat-leaf parsley leaves

 

Position a rack in the center of the oven and heat the oven to 325 F. Season the cod with salt and pepper. Let it sit at room temperature while you prepare the braising mixture.

Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the fennel, sprinkle with a pinch of salt and pepper and brown on both sides, about 5 minutes total. Remove the pan from the heat and transfer the fennel to a plate. Put the pan over low heat and add the garlic, shallot, 1/2 tsp. salt, and 1/4 teaspoon pepper. Cook, stirring, until just softened, 1 to 2 minutes.

Add the clam juice, potatoes, tomato, liqueur, bay leaf, thyme, fennel seed, and saffron to the skillet. Raise the heat to medium and bring to a simmer. Simmer for 3 minutes to start the potatoes cooking. Nestle the cod pieces and clams into the sauce, piling the fennel on top of the fish and making sure all of the potatoes are submerged. Tightly cover the pan with a lid or aluminum foil and poach in the oven until the fish is almost cooked through, 10 to 15 minutes, depending on thickness.

With a slotted spatula, transfer the cod to 4 shallow bowls. Bring the braising liquid, clams, and vegetables to a brisk simmer on top of the stove, cover the pan, and cook until the clams are opened and the vegetables are tender, 3 to 6 minutes more. Divide the opened clams (discard any unopened ones) and vegetables among the bowls. Add the fennel fronds and parsley to the braising liquid in the pan. Bring to a simmer and pour over the fish and vegetables.

Crusty garlic bread served alongside is perfect for soaking up the flavorful sauce.

Baked Potato with Smoked Salmon Sour Cream

Baked potatoes are generally reserved for the hot days of summer, not these icy winter days. But I have found a way to bring the simple baked potato into the season. This smoked salmon cream cheese baked potato can be lunch, brunch or dinner. I would ever consider it for breakfast. So simple and tasty.

Oven bake foil wrapped potatoes and served with a healthy spoonful of this sour cream mixture.

Smoked Salmon with Sour Cream

1 pound hot-smoked boneless salmon, divided

3/4 cup sour cream

1 teaspoon finely grated lemon rind

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh chives

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

Chanterelle and Chevre Quiche

Quiche were at their height of popularity in the 1980's. Every lunch menu featured at least one choice of quiche. Then crustless quiche made their debut. This was possibly the beginning of the gluten-free craze. But you cannot deny that a quiche makes a satisfying lunch or brunch. These individual pastries can be served nicely on a plate with with a green salad or fresh fruit.

Fresh chanterelles are the star of this dish. Dried mushrooms would work equally well. Pea shoots make a lovely garnish.

Chanterelle and Chevre Quiche

1 2/3 c. all purpose flour

3 tbsp. finely grated Parmesan

1/4 c. warm water

pinch of salt
1 egg

5 tbsp. olive oil

3 oz. fresh chanterelles, coarsely chopped

3 small green onions, chopped

2 large eggs

2/3 c. heavy cream

6 tbsp. crumbled chevre

2 tbsp. finely grated Parmesan

1 tsp. sea salt

freshly ground black pepper

Put the flour, salt and Parmesan into a bowl. In another bowl whisk egg, olive oil and warm water. Add liquid to dry ingredients and mix well until a dough forms. Knead lightly on a floured surface and form into a smooth ball. Wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 400 F. Divide pastry into six portions and roll out each to a thin circle and line six 4-inch individual flan tins. Prick the bases with a fork then line with foil and bake for 10 minutes, until beginning to colour around the edges. Remove the foil and bake for a further 5 minutes.

While the pastry is cooking, prepare filling. Heat olive oil in a large frying pan and sauté chanterelles.

Remove pastry shells from the oven. Place equal amounts of chopped green onion, sautéed chanterelles and chevre in each. Beat eggs and cream together and pour over mushrooms, then sprinkle with the Parmesan cheese. Bake for about 20 minutes until the filling is set. Serve warm.

Scotch Eggs

Peeling eggs is one of the first things we learn in the kitchen. So I thought. I have been making pickled eggs for a friend that has a free range chicken operation. Please, don't give me all your tips on peeling eggs. I know them all. But these present a unique challenge. Is it the extra hard shell? Is it the extra strong inner membrane?

I felt like a complete failure in the simple task of peeling eggs.

We all know that stale eggs peel easier. We all know that the cooked eggs should be plunged into an ice bath until fully chilled. We all know that we should crack the blunt end of the egg and slip under the membrane. Using logic I can peel an egg.

Free range organic eggs are a whole other animal. Stale, chill, blunt crack and I am still not getting a clean peel. By chance I received a tip that changed my life. Use a spoon. So simple. Since I have been using a spoon to peel my eggs they are almost perfect. Tuck that tip in your recipe box.





Scotch Eggs

Scotch Eggs originated from a need for hearty travel food. I used a lean spiced pork sausage and panko bread crumbs. Use oil with a high smoke point such as canola or peanut oil.

4 eggs, boiled

3 large sausages, preferably a lean spicy Italian style

1 c. flour 250 mL

1 egg, lightly beaten

1 c. breadcrumbs 250 mL

Frying oil

Put eggs in pot and fill with cold water. Place on heat and bring to a boil. Turn off heat and cover. Let sit for 12 minutes. Then remove eggs to an ice water bath until fully chilled. 

Prepare the sausage by squeezing from casing and forming into 4 balls. Flatten each ball into a thin patty. Place flour, egg and breadcrumbs into separate bowls.

Peel eggs and dry thoroughly. Wrap each egg in sausage and pinch so there are no holes exposing the egg. Roll in flour, then egg and finally breadcrumbs.

Cook one or two at a time in oil heated to 350-375F in a deep pot. Turn occasionally if they are not totally submerged in oil. Fry until very browned. Remove and drain on paper towel lined plate. Serve hot or at room temperature. Serve with catsup, mustard or plain.

Prepare 3 dishes. One with flour, another with beaten egg and finally one with breadcrumbs. Meanwhile heat a pot of oil to 350-3750F.

Hearty Beef Barley Soup with a Classic Club Sandwich

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I have some of the best food when I visit my father in central British Columbia. His area is a magnet for the artistic and adventurous. I remember an outstanding Italian meal quite a few years ago. The Cariboo has a calling that many cannot resist.

Last year I visited and we noshed at another of his favourite places. The food was simple but simply delicious. I wonder if he knows how lucky he is. I have recreated the dishes in these recipes.

This soup recipe is delicious. I find that the pearl barley will thicken up this soup nicely without added flour. I tried adding the carrots with the celery and onions before pressure cooking but they were overcooked and tasted bitter. Leave the carrots to add later. The barley and carrots take about the same length of time to cook.

Beef Barley Soup

1 tbsp. olive oil 15 mL

2 lb. beef oxtails or short ribs 1 kg

Kosher salt and freshly ground black pepper

2 leeks, chopped, white and light green parts

4 carrots , diced

1 c. yellow onion, chopped 250 mL

2 stalks celery, diced

2 garlic cloves, minced

2 sprigs fresh thyme leaves

3 bay leaves

10 c. low sodium beef broth 2.5 L

1 c. pearled barley 250 mL

Heat olive oil in pressure cooker and brown meat. Add leeks, onion, celery, thyme and garlic and 10 cups of water. Cook in pressure cooker for 15 minutes. Cool. Shred meat and remove bones.

Add barley and carrots and cook for another 15 or 20 minutes, until tender. Season with salt and pepper to taste. Serve hot. Yield: 6 servings.

Classic Club Sandwich

3 slices bread for each sandwich

Mayonnaise

Bacon, tomatoes, lettuce

Thinly sliced cooked chicken or turkey, ham and cheddar cheese

Lightly toast the bread. Lay first slice on cutting board and spread with mayonnaise. Add sliced fresh tomatoes, salt and pepper to taste, 2 strips of crispy bacon, slice of turkey and lettuce. Add second slice of bread and spread with mayonnaise. Layer ham, cheese and more lettuce. Spread third piece of bread with mayonnaise and place, mayonnaise side down on top. Slice in half diagonally and secure each with a skewer or long toothpick. Garnish with olives or pickles, if desired.

Pork Schnitzel Sandwich with Wild Mushroom Soup Warms a Wintry Day

There is nothing more Canadian nor more comforting on a cold winter's day than soup and a sandwich. Every café and bistro will have their daily special. Recently when I was in Edmonton I found such a restaurant, The Manor Bistro. It is a cozy circa 1920's house. The air was filled with the aromas of home cooking and the buzz of conversation.

The schnitzel sandwich intrigued me and it was love at first bite. The waitress told me that they brought this back from their menu from many years ago.

I have decided to recreate it at home. I am sure in the restaurant this is quickly deep fried but it works quite nicely just pan fried. I find that panko bread crumbs do not absorb as much oil as the regular bread crumbs.

I am pairing it with one of my favourite soups, wild mushroom. I foraged the mushrooms myself last fall and immediately tried them in this recipe. It has been stowed away in my freezer to warm a cold day. Dill pickles from the farmers' market completes my homey lunch.

Pork Schnitzel Sandwich

5 tbsp. olive oil, divided 75 mL

2 tbsp. sour cream 30 mL

2 tbsp. prepared horseradish 50 mL

1 large yellow onion, thinly sliced

4 - 1/2 inch thick (3 cm) boneless pork chops, about 12 oz. 350 g

1/2 c. unbleached all purpose flour 125 mL

2 large eggs

1 c. panko breadcrumbs

4 crusty rolls, halved horizontally

4 romaine lettuce leaves, torn in half crosswise

Whisk 2 tablespoons (30 mL) oil, sour cream, and horseradish in small bowl. Season to taste with salt and pepper.

Heat 1tablespoon (15 mL) oil in heavy large skillet over medium high heat. Add onion and sauté until it softens, stirring often, about 8 minutes. Reduce heat to medium low and cook until onion is golden brown, stirring often, about 20 minutes. Transfer to bowl.

Horseradish sauce and onion can be made 1 day ahead. Cover separately and chill.

Place flour in a shallow bowl. Beat eggs in another shallow bowl. Place panko in third shallow bowl. Place a rack on rimmed baking sheet.

Place pork between 2 sheets of plastic wrap. Using flat side of meat tenderizer or mallet, pound to thickness of 1/4 inch (2 cm). Season pork with salt and pepper. Working with 1 pork chop at a time, dredge both sides in flour, shaking off excess; dip in eggs to coat. Transfer to panko and press to coat pork all over. Place on prepared rack. Can be made 1 hour ahead. Let stand at room temperature. 

Heat 2 tablespoons (30 mL) oil in heavy large skillet over medium high heat. Add pork to skillet and cook until golden brown and cooked through, about 3 minutes per side, adding more oil if needed. Drain on paper towels.

Spoon 2 tablespoons (30 mL) caramelized onion onto each bun bottom. Place pork, then top with lettuce. Spoon 1 rounded tablespoon (15 mL) horseradish sauce onto cut side of each roll top. Place roll tops on sandwiches and serve.

Wild Mushroom Soup

2 - 3 c. chicken broth 500 – 750 mL

3 leeks, well rinsed and dried

1 onion

1/4 c. unsalted butter 60 mL

3 tbsp. flour 45 mL

2 c. beef stock 500 mL

1 lb. cremini or brown mushrooms  400 g

1 oz. dried mixed wild mushrooms 30 g

Sea salt and freshly ground black pepper, to taste

Heavy cream

Fresh herbs such as chives or thyme for garnish, optional

Soak dried mushrooms in 1/2 cup (125 mL) hot water until soft. Save soaking water. Dice leeks, white part only, and onion and cook over medium heat in butter until soft. Add roughly chopped mushrooms, soaked dried mushrooms and continue to cook until the mushrooms are soft. Sprinkle with flour. Stir and cook 5 minutes.

Add reserved mushroom soaking liquid, chicken stock and beef stock. Cook for about 30 minutes or until mushrooms are thoroughly cooked. Cool. Puree in batches in a food processor. Return to pan to reheat and serve. Garnish with heavy cream and fresh herbs.

Steelhead Trout Tart with Einkorn Crust

Please note update to the recipe below.

I have quite a stash of organic whole grain flours. During the summer market there is no time for experimentation. What better for a cold winter day than cooking something new. At the moment I am working with my einkorn flour.

Einkorn is an ancient variety of wheat. It is an original. It has not been hybridized. The gluten level is low. The flavour is nutty and rich.

The Healthy Home Economist summarizes beautifully

Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer.
Spelt is the result of hybridization between cultivated emmer and another wild grass and so contains six sets of chromosomes.  Modern wheat is a descendent of spelt.
Note that while extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.
As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten!
- See more at: http://www.thehealthyhomeeconomist.com/the-4-reasons-why-im-switching-to-einkorn-wheat/#sthash.vfMXT8rx.dpuf

Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer.
Spelt is the result of hybridization between cultivated emmer and another wild grass and so contains six sets of chromosomes.  Modern wheat is a descendent of spelt.
Note that while extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.
As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten!
- See more at: http://www.thehealthyhomeeconomist.com/the-4-reasons-why-im-switching-to-einkorn-wheat/#sthash.vfMXT8rx.dpuf

"Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer. Spelt is the result of hybridization between cultivated emmer and another wild grass.

While extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.

As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten."

Steelhead Trout Tart with a Savory Einkorn Herbed Crust

In this recipe I have used my housemade steelhead trout gravlax. A purchased smoked salmon would work equally well.

 

For the Crust:

• 1 1/2 cups  einkorn flour
• 1/2 tsp. sea salt
• 2 tbsp. fresh green onions, finely chopped
• 1/2 tsp. dried thyme
• 6 tbsp. unsalted butter, plus more to grease pan
• 4 tbsp. ice water, plus more if necessary

For the Filling:

• 1 tbsp. extra-virgin olive oil
• 1 medium leek, pale green and white parts only, rinsed and thinly-sliced
• 1 clove garlic, minced
• 1 c. whole milk
• 3 large eggs
• 3 tbsp. capers, rinsed
• sea salt, to taste
• few grinds freshly-ground black pepper
• oz.4  steelhead trout gravlax, pulled apart into small pieces

1. Butter a 10 inch tart pan with a removable bottom.

   

   A few years ago I was visiting a friend in Atlanta. Upon opening her refrigerator I saw butter wrappers had been saved. This reminds me of my growing up. Now I save my butter wrappers to grease pans.

2.  Preheat the oven to 375° F.
3.  Add the flour, salt, green onions and thyme to a medium mixing bowl. Using a pastry blender or your finger tips, work the butter into the dry ingredients.
   
   
   
   
4.  Add the ice water slowly and stir with a fork until the dough starts to come together and look like wet sand. Test to see if it’s done by gently squeezing a small piece between your fingers: you’re looking for it to hold together and not crumble away. If it seems too crumbly still, add more water, 1 teaspoon at a time.

   

   Roll as thinly as possible. This makes a very crispy pastry. I prefer to use parchment paper than flour on the counter top. The pastry is not so dry.

5.  Roll the dough between two sheets of parchment to 1/4 inch thick. Roll out into a 12-inch circle and fit gently into the pan. Let rest for 15 minutes. Trim away any excess and save the pastry to make crackers. There is no need to dock this pastry. It does not puff up and the holes only allow for leakage of the filling. There is some shrinkage upon baking.
6. RECIPE UPDATE: Because there is shrinkage during baking I have decided it would be better to not trim the pastry. Simply fold it back and trim with scissors and leave it at least 1 inch long all around. It can be trimmed after baking if necessary.
   

   

   Carefully press the pastry into the pan.

   
   

   

   Use the rolling pin to trim the pastry.

7.  Place pan on a small baking sheet. Bake until golden brown, 25 minutes. Set aside while you prepare the filling.
   
8.  In a small sauté pan over medium heat, warm the olive oil until shimmering and sauté the sliced leek until soft, about 5 minutes. Add the garlic and sauté for additional 1 minute. Remove from heat and set aside.
   
9. In a medium bowl, whisk together the milk, eggs, capers, salt and pepper.
   
   
10. Spoon the leek and garlic mixture on top of the crust and lay the pieces of salmon across the top evenly. Then pour the egg mixture on top.
11. Set oven at 350F and bake for 25-30 minutes or until the filling is set. Let cool for 15-20 minutes before slicing. Serve warm or at room temperature.

Roll excess dough very thinly, cut into crackers, dock and top with fleur de sel. Bake 7-9 minutes.

Leek and Fennel Frittata with Kale Chips

 

I am sure that I am the last person on the planet to make kale chips. I have always thought of it as frivolous to make something called 'chips' and pretend it was a vegetable. I felt it was like calling potato chips a full serving of vegetables in your daily food plan.

With most of a package of kale in the refrigerator and only a few more days to cook before I return home, it was worth the experiment. I thought they might be a great accompaniment to the frittata I was planning for lunch.

I was not as excited about them as was Trish. My sister absolutely loved them. There is hardly any fat added and they cook up in a little over 10 minutes. That is a fast preparation for kale.

Frittata, crustless quiche or omelet. What is the difference? They are so much the same. A frittata can be almost anything that is in the refrigerator so it was no surprise that I had everything I needed for this recipe. I changed it up a bit to use some leftover brie. This was more than the 2 of us could eat for lunch.

Leek and Fennel Frittata

Serves 2-3

1 tbsp extra virgin olive oil

2 cups fennel, trimmed, quartered, cored and chopped

1 cup leeks, white and light green parts, cleaned and chopped

1/2 tsp salt and freshly ground white pepper to taste

1 large garlic clove, minced

1/4 cup dry white wine

3 large eggs, beaten

1/4 cup grated pecorino

1/2 cup brie cheese, cut into cubes

Heat the olive oil over medium heat in a large nonstick skillet, and add the fennel and leeks. Cook, stirring often, until the leeks and fennel are very tender and fragrant, about 10 minutes. Stir in the garlic and cook 2 more minutes. Add the wine and cook until the moisture has cooked off, about 5 minutes. Then stir in the dill. Season to taste with salt and freshly ground white pepper, and remove the skillet from the heat.

Preheat the oven to 375°F. Grease a large gratin or baking dish with butter. Beat the eggs in a large bowl, then stir in the brie and fennel mixture. Combine well. Pour the mixture into the baking dish and bake 40-50 minutes until the frittata is set and the top and sides are beginning to colour. Remove from the oven, and allow to sit for at least 10 minutes before serving. This is delicious hot, warm or at room temperature, and makes a delicious side dish with roast pork, lamb or chicken. It also makes a light and savoury brunch dish.

Note: The filling can be made up to two days ahead and kept covered in the refrigerator. When you're ready to serve the gratin, grease the pan, add the filling and bake as instructed.

Kale Chips

For a spicy kick, add a pinch of cayenne pepper along with the paprika. Or use smoked paprika for another flavour profile.

    6 cups (1.5 L) torn stemmed kale

    2 tsp (10 mL) olive oil

    1 pinch salt

    1 pinch sweet paprika

Toss together kale, oil, salt and paprika; arrange in single layer on parchment paper–lined baking sheet.

Bake in 350ºF (180ºC) oven until crisp and dark green, 12 to 15 minutes.

Salad in a Jar

Make these on Sunday and they will keep all week in the refrigerator. Just grab one as needed. Make a variety so monotony does not set in. Don’t just make them for the children’s lunches. They are great adult food, too.

The guide for making a layered salad is simple. On the bottom, place dressing and liquids. Then add ingredients that hold up well when submerged in dressing like beans, cucumbers, radishes, onion, and hard cheese. They may even pickle a little in the dressing.

Next add heavier items that you may not want directly touching the dressing when stored. That might include some type of protein such as eggs, chickpeas, lentils or meat. On top of that add leafy greens and light ingredients that take up a lot of space like spinach, kale, chard, beet greens, and lettuces.

Then place a small amount of accent items such as nuts, seeds, dried fruit, croutons, and accent spices. And finally, on top place colourful ingredients to perk up the taste buds when you pop open the jar, for example fruit, herbs or nuts. Grains and pasta could also be placed near the top so they don’t get soggy in the dressing. Many schools are nut-free so be sure to follow the guidelines of your school.

Commit some thought to providing an interesting salad. Using variety in shapes, sizes, colours and flavours creates interest. Tear rather than cut salad greens to prevent browning on the edges.

Beet Green Salad with Peaches and Feta

beet greens, washed and dried

peach, sliced

cucumber, diced or sliced

lemon juice, real or bottled

feta, cubed

sliced raw almonds

canola or olive oil

tarragon white wine vinegar or any light vinegar

Dijon mustard

salt & pepper

honey

wide mouth 1 pint Mason jar 500 mL

Amounts of ingredients will vary depending upon how many jars you wish to make.

A few issues back, I shared my recipe for tarragon white wine vinegar. If you made it, then it can be used here. Otherwise, simply use something light like cider or white wine vinegar. Rice wine vinegar would be lovely. Use one part vinegar to three parts oil, add a teaspoon or two of Dijon mustard 5-10 mL to help create the emulsion. Whisk vigorously. Add honey and salt & pepper to taste and whisk again.

To each Mason jar, add in the following order:

3 tbsp. vinaigrette dressing 45 mL

1/4 c. sliced or diced cucumber 60 mL

1/4 c. cubed feta cheese 60 mL

greens to fill almost full, well packed but not tightly packed

2 tbsp. sliced raw almonds 60 mL

peach, unpeeled, sliced and drizzled with lemon juice to prevent browning

The great thing about salads is that you can make them to suit your taste. If you like more dressing, add more. And so on with the other ingredients. If you can’t find feta, use another firm cheese like mozzarella. Be creative and try new combinations. I make salads like I make soups and use what is on hand.

At lunchtime, turn the jar upside down and shake so the dressing is distributed throughout. Open and enjoy!