I LOVE crisp, cold coleslaw but seeing as I don’t eat onions (unless totally dead ones), I am unable to eat ones served at most restaurants. I think Joey’s Only and the White Spot are about the only two I can think of, but I digress.
This is my favourite coleslaw recipe.
Serves 4
- 1 green cabbage, thinly sliced, cut in half
- 1/2 cup toasted slivered almonds
- 1/4 cup toasted sunflower seeds
- 1 can crushed pineapple (drained, save juice)
- 1/2 cup miniature marshmallows
- 1/2 cup mayonnaise (Hellman’s)
- 1/2 cup sour cream
Mix together all the ingredients except the mayo and sour cream. Mix the mayo and sour cream together until smooth. Mix a little pineapple juice in (to taste) and pour enough dressing over the salad to coat . Add the dressing JUST before serving so it doesn’t let the coleslaw fall and become soggy.
Serve this with just about anything,,,,hamburgers, ribs, pulled pork…let your imagination do the work.
Peaches and Cream French Toast
Sounds like I am on a kick with breakfasts, but it is the most important meal of the day and, after operating a Bed and Breakfast for 12 years, we have so many variations. This allows you to do different versions and not depend just on the same old one you have always made.
We live in perfect area for fresh peaches (and every other fruit), it is a joy to use.
- 1/3 cup peach preserves
- 1/4 cup room temperature butter
- 3 eggs
- 3 tbsp. peach preserves
- 3 tbsp. cream
- 6 slices of french bread, 1/2 inch thick
- 4 tbsp. butter
- 2 large peaches, peeled, pitted and sliced
- toasted almonds
- pure maple syrup
For the peach butter, beat the peach preserves and butter together with a mixer until fluffy. Cover and chill.
Whisk together the eggs and peach preserves in a small bowl until blended and beat in the cream. Place the bread slices in a single layer in a 13 x 9 inch baking dish. Pour the mixture over the bread until all is covered. Cover and refrigerate overnight. The liquid should be absorbed.
Melt 2 tbsp. of butter in a frypan and add 3 bread slices and cook until lightly browned, turning once. Remove from the pan and keep warm. Repeat with the remaining butter and bread.
Serve with icing sugar and top with the sliced peaches, almonds and a drizzle of maple syrup.
To make it really attractive, using a melon baller, scoop out the peach butter and serve along side the toast.
Lemon French Toast With Raspberry Sauce
I bet you have never had one of these for breakfast, but they sure are delicious. It will become one of your favourite recipes ever.
- 12 slices good French Bread (no ends)
- 16 oz. lemon curd (homemade or store bought)
- 6 eggs, well beaten
- 1/2 – 3/4 cup cream
- 2 tbsp. butter
Sauce
- 1 pint fresh raspberries
- 2 tbsp. water
- 2 tsp. cornstarch
Spread 6 slices with the lemon curd, cover with the remaining bread. In a shallow bowl, mix with the eggs and cream.
Dip each sandwich in the egg mixture and make sure they soak up the liquid and fry to a lovely golden brown in the butter.
Meanwhile, lightly mash some of the raspberries and heat all of them in a saucepan. Mix the cornstarch and cold water until blended and whisk into the raspberries and continue stirring until thickened.
To serve, cut the sandwiches in half, diagonally, and spoon some of the sauce over each one.
These are delicious and when served with a hot, fresh cup of coffee….yummy.
Spinach Salad With Mushrooms and Cranberries
Spinach is wonderful in so many ways and this is just another one. Make sure it is washed, dried and crisp when using in a salad.
Serves 6
- 2 tbsp fresh lemon juice
- 2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 6 ounce bag of fresh baby spinach
- 8 ounces button mushrooms, sliced
- 1/2 cup dried cranberries, chopped
- 1/2 cup roasted cashews
Whisk the lemon juice, balsamic vinegar and mustard together, gradually whisking in the olive oil.
In a bowl, combine the spinach which has been washed, spin dried and stems removed, with the other ingredients and lightly toss together.
Just before serving, add the dressing. I find that if you add just enough dressing to coat, it would be enough. Put the remaining dressing in a small dish with a spoon for guests to add more, if they wish.
So delightful and the cranberries add a touch of sweet/tang needed to bring this salad up a notch.
Mushroom Bruschetta
Last night at the Home Hardware in Osoyoos, we attended the second cooking class of the season. The owner of the Home Hardware, Frances, is one smart lady. Marketing is in her soul.
The Chef of the evening, Justin Paakkunainen of Walnut Beach Resort: https://www.walnutbeachresort.com put on a terrific evening with mushrooms and the wine pairings were from Quinta Ferreira Estate Winery. https://www.quintaferreira.com Both were fabulous.
I asked Justin for permission to use his recipes and he gave it. Lucky me, lucky you.
- 2 cups of your favourite mushrooms
- 1 tbsp. butter
- 1/2 onion finely diced
- 1 tsp. finely diced garlic
- 4 tbsp. white wine
- 1/2 cup 36% whipping cream
- 1 tbsp. high quality balsamic vinegar ( a really good one)
- 1 crusty baguette, or a loaf of your choice (ciabatta works well)
- olive oil for drizzling
- 1 cup mozzarella
Slice the baguette to the desired size. This depends on whether this is an Appetizer or Hors d’Oeuvre; place on a sheet pan, drizzle with oil and lightly toast in a 400 degree oven for 6 minutes, remove and set aside. Switch the oven to Broil.
In a hot saute pan, brown the mushrooms and continue to cook until finished and remove from the pan.
Put the tbsp. of butter in the hot pan and proceed to saute the onions until translucent. Stir in the garlic. Once you smell the garlic coming from the pan, deglaze with the white wine and reduce by half.
Add the cream and reduce by half again. You will see the cream getting thicker and thicker. Once the sauce coats a spoon, add the balsamic and reduce further until the same consistency.
Season with salt and pepper and place mushroom mixture on top of the toasted pieces of baguette.
Top with a pinch of mozzzrella and place the pan back in the oven until the cheese is a golden brown. Watch closely as they can very quickly burn.
These were fabulous. The wine pairing was the Rose wine from Quinta Ferreira. Delicious!
I will use a couple more of his wonderful recipes BUT I will not use the recipe for his mushroom stuffed pork loin roast. He is getting this in a magazine and he deserves the kudos on this own.
Ravioli With Creamy Tomato Sauce
- 9 oz. ravioli (4 cheese variety)
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 2 lbs. different coloured tomatoes, seeded and chopped
- 1 cup white wine (chardonnay)
- 1/2 cup whipping cream
- 2 tbsp fresh tarragon, chopped
- 1/2 cup grated parmesan cheese
Cook pasta according to packaging directions.
While pasta is cooking, heat the oil in a large fry pan over medium heat. Add garlic and saute for thirty seconds. Add tomatoes and simmer for about five minutes. Now stir in the wine and simmer for about three minutes.
Carefully stir in the cream and tarragon and simmer until it starts to thicken. Add cheese, salt and pepper to taste.
In a flat bowl or pretty edged plate, place three (if large) or five small ravioli on the plate and spoon sauce over the pasta. Serve immediately.
Add a crisp salad, a light entree and a glass of wine. What more can you ask for?
This is so much better than the quick store bought. Try it, you will love it.
Steak Au Poivre
A great steak…summer is on its way.
Serves 4
- 3 black whole peppercorns
- 2 tbsp white whole peppercorns
- 2 tbsp green dried peppercorns
- 4 Strip Loin (New York Cut ) steaks, 8-12 oz. each
- 8 tbsp unsalted butter
- 2 tbsp vegetable oil
- 2 shallots, minced
- 1 cup cognac
- 2 cups beef stock
- 2 tbsp green peppercorns in brine, drained and chopped
- 1 cup heavy cream
Place the peppercorns in a heavy sealable plastic bag and with a meat tenderizer, coarsely crush the peppercorns. Pat steak dry and coat both sides of the steaks with the peppercorn mixture.
Heat four tbsp. butter and vegetable oil in a large skillet over medium high heat until hot, but not smoking. Add steaks to the pan and sear on both sides (four-five minutes for medium rare). Transfer to a platter and cover with tin foil.
Drain fat from the skillet and reserve, melt remaining butter, add shallots and cook until soft, but not brown (about two minutes). Add cognac and bring to the boil, scraping up the brown bits from the bottom, add the stock,
peppercorns and liquid from around the steaks; boil about two minutes so
that it is reduced slightly. Stir in the cream and boil until sauce thickens.
Pour over steaks and serve immediately.
This is sooooooo tasty! Add garlic toast, nice cold, crisp salad and a bottle
of…oh my! wine.
Lemon and Crab Risotto
I really love Risotto and this is a super entertaining fare for guests and family alike.
- 2 tbsp. extra virgin olive oil
- 4 tbsp butter (2 tbsp. each lot)
- 2 leeks, sliced fine (white section only)
- 3/4 cup Chardonnay white wine
- 2 cups Arborio rice
- 6 cups homemade hot fish stock (see below)
- 1 fresh lemon
- 1/4 cup freshly grated Asiago Cheese
- 1/2 lb Crabmeat (Dungeness if you can get it, never canned crabmeat)
- 1/4 tsp. paprika
- lemon wedges for presentation
- 1 tsp chopped tarragon
Broth Ingredients
- 2 tbsp sea salt
- 1 large crab
- 1 tsp. white peppercorns (crushed)
- 1 bulb fennel, trimmed and cut in 4
- 1/2 bunch of fresh parsley
- 1 lb bones and trimmings from a white fish (cod, halibut etc.)
Add water to a large saucepan (enough to cover a large crab by a couple of inches. Add salt and bring to a boil. When boiling, plunge crab into water and cook for ten-twelve minutes. Remove from the water and drain well. Reserve the water. Immerse crab in cold water to cool and when cool enough to handle then crack and remove all crab meat , cover with plastic and place in fridge.
(In a large saucepan add four cups of the strained cooking liquid from crab, two cups cold water, peppercorns, fennel, parsley and bones. Bring to a boil. Cover and let simmer for ten minutes. Strain and taste to correct the seasoning if required. Measure four cups of broth and reheat. You keep this hot all the while making the risotto.
Place egg yolks, stock, dried tarragon, lemon juice in a double boiler. Whisk until it begins to thicken. Still whisking, add butter is small bits, allowing to completely melt before adding any more. When done, remove from heat and add the fresh tarragon. Do not boil or it will separate and become fodder for the garbage.
The risotto should be tender, glossy and very rich and moist. Grate the lemon peel and add the peel and the juice of the lemon to the risotto. Add remaining butter, cheese and crabmeat. The claw meat should be reheated separately and placed on top of each serving. Sprinkle with paprika (if using) and garnish the plate with lemon wedges.
Note: It looks daunting but it isn’t. It is simply one of the most elegant side dishes you can serve anyone at any time. Be sure it is a special occasion prepared for people who enjoy trying new things and will, of course, praise your cooking to the sky. I would never lie to you. You may find they will never want to leave.
Fresh Mushroom Soup
I love mushrooms – cooked, fried, raw, it doesn’t matter and this is a great soup to make.I
Serves 6
- 1 lb. various mushrooms
- Juice of 1/2 lemon
- 1 tbsp. fresh rosemary, chopped
- 1/2 bay leaf
- 2 cups whipping cream
- 1 cup chicken stock
- 1/2 cup chardonnay wine
- Pinch salt
- 1/2 tsp pepper
- 1 tsp cornstarch
- 1 tbsp water
- 1 tbsp parsley, chopped fine
Finely chop mushrooms and combine with lemon juice. Melt butter in a large fry pan and add mushrooms, bay leaf, rosemary and cook, stirring often until liquid completely evaporates. Blend in cream, stock, salt and pepper and bring to a boil. Reduce heat.
Dissolve cornstarch in water, whisking until smooth. Add a ladle of hot liquid to cornstarch and pour it all back in the soup. Simmer for twenty minutes.
Ladle in heated bowls and sprinkle with the fine parsley. Be sure you discard the bay leaf.
This soup is so tasty, you will lick the pot.
Coquille St. Jacques
Appetizers are generally a teaser prior to the main meal. Whatever you do, make the portions small or no one will be able to finish the meal. Use your imagination when serving this course. Use plates, bowls, shells or glasses; whatever you have to make it impressive. We eat with our eyes first, then with our taste buds. You can just have the appetizer and salad or appetizer and soup, if you really don’t want all three courses.
This only looks intimidating- Serves 6
- 1 lb. scallops
- 1/2 lb. button mushrooms
- 3/4 cup Chardonnay wine
- 1/4 cup water
- 1/2 bay leaf
- 1/2 small onion
- White pepper
- Pinch of salt
- 3 tbsp. butter
- 4 tbsp flour
- 1 cup fish stock
- 3/4 cup milk
- 2 egg yolks
- 1/2 cup heavy cream
- Lemon juice
- Panko crumbs
- Parmesan cheese
Rinse scallops, removing tough membrane. Slice mushrooms and combine with the next seven ingredients and simmer in a saucepan for four-five minutes.
Strain off stock and keep it warm. Set aside scallops and mushrooms. In the top of a heavy double broiler, melt butter, blend in flour and heat gently until mixture bubbles. Remove from heat and blend in heated stock from scallops. Add the milk and heat one minute longer.
Combine beaten egg yolks and cream. Add a bit of the hot sauce to the egg mixture, stirring constantly. Stir egg mixture back into the hot sauce cooking for one minute more. Do not burn.
Taste by adding a few drops of lemon juice, salt and pepper. Cut scallops into quarters and combine with two-thirds of the sauce. Spoon onto shells and cover with remaining sauce. Top with crumbs and serve with a sprinkling of parmesan cheese. Put under broiler until golden brown.
To make this even more elegant, you can cook three-four potatoes until tender, mash until smooth and pipe around the edge of the shell, giving it a raised edge. So, so, so good!
Hors d’Oeuvres
The difference between hors d’oeuvres and appetizers is appetizers are served sitting down at the table, while hors d’oeurves are served away from the table.
Depending on the main course, this can be one or two items; one hot and one cold. It also depends on the season. They can be served inside or, if you have a balcony or deck, outside. Try a few of these and you will see how easy it is. One step I cannot stress enough: plan ahead! Do as much as you can the day before so you can spend more time with your guests. That was the purpose of getting together, wasn’t it?
Be sure the portions are not too large. You want them to be able to enjoy the rest of the evening delights.
Always take the time to chat a bit before serving the wine and hors d’oeurves. Serve them one type at a time spreading out the time so that after one to one and one-half hours you are ready for the first course. Before you ask guests to come to the table, make sure you light the candles, and pour the ice water. Also, you can now pour the wine for the table.
Take another look at the table; everything is perfect; now take a deep breath and invite your guests to come to the table. When they are all seated and only then, start with the appetizer.
Your evening is off to a great start so it is now a bit of a relax time. The rest is a breeze. Enjoy!
Butternut Squash Risotto
I love Butternut Squash and I love Risotto so here is one that combines both.
Serves 6 (or leftovers tomorrow if serving serving 4)
- 3 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 1 butternut squash, peeled, seeded and diced
- 3 cups Arborio rice
- 1/2 cup chardonnay wine
- 12 cups chicken stock
- 3/4 cup grated parmesan cheese (fresh is best)
- 4 tbsp mascarpone cheese
- 2 tbsp unsalted butter
Heat olive oil in a large saucepan over medium heat. Add the onion and squash. Cook for about four minutes until the onion becomes translucent. Do not burn. Add rice and stir for about three minutes until it looks transparent.
Stir in the wine then add stock, one-half cup at a time, stirring constantly until each is absorbed. Remove from the stove and add the parmesan, mascarpone and butter, mixing well. This takes 22 minutes. Not less and not more.
Note: When making risotto only use wooden spoons so as not to crush the Arborio rice while cooking