Alright, before I start, just say ‘thanks’. I don’t eat onions unless they are totally dead and in this soup they are. It delicious and VERY rich so use an espresso-size cup to serve. Also, this will serve 12 or 6, if everyone wants seconds.
- 2 leeks, white and light green only, chopped (1 cup)
- 3 medium red onions, chopped (3 1/2 cups)
- 1/2 lb. fennel, stalks discarded and bulb chopped (1 1/4 cups)
- 1 garlic clove, minced
- 2 tbsp. butter
- 1/4 cup dry white wine
- 2 cups vegetable broth
- 1 1/4 cups water
- pinch of salt and pepper
- 1/8 tsp. grated nutmeg
- 1 cup heavy whipping cream
- 2 tsp. Pernod or Anisette liqueur
- 1-2 ripe red skinned pears, leaving skin on
- 1 baguette, sliced diagonally and toasted, buttered
Wash the chopped leeks in a bowl of really cold water then remove and drain well.
Cook the onions, leeks, fennel and garlic in butter in a large heavy pot over a medium heat, covered stirring occasionally. This should take about 15 minutes.
Add the wine and cook, uncovered, until the liquid has evaporated (about 1 minute). Add the stock, water, seasonings and simmer, uncovered, until the vegetables test tender. Stir in the cream until thickened and the liquid has reduced to about 6 cups. (bout 12-15 minutes).
Puree in a blender until smooth. Transfer to a soup tureen and add the Pernod. When blending hot liquids, be really careful and do in batches.
Toast the baguette and place 2 slices per plate. Cut the pear in half, lengthwise, and chop into tiny pieces. Put a tablespoon in the center of each soup serving.
Now I ask you……how elegant and decadent is this one? You bet it is and yes, I will have that glass of wine. Thank you.
Blackberry-Blue Plum Crumb Tart
We live in an area where all the fruit you can imagine is grown here-cherries, peaches, apricots, pears, apples, grapes (table and wine), plums, raspberries, blackberries, figs, and on and on. Lucky us.
This is a wonderful tasting and not difficult tart to make. Simply ensure that the plums you use are firm, not soft. If they are on the soft side, the tart will not set properly.
- 3/4 cups unsalted butter, chilled and cut into pieces
- 1/3 cups hazelnuts
- 1 1/2 cups plus 1 tbsp. sifted flour
- 3/4 cup plus 2 tbsp. sugar
- 1/3 cup packed brown sugar
- 3/4 tsp. cinnamon
- pinch of salt
- 4 medium blue plums, firm
- 1 half-pint blackberries
- 1 large egg, lightly beaten
- 1 tsp. almond flavouring
- 1 egg yolk
- 1/3 cup heavy whipping cream
- 1/4 cup milk
- pinch of grated nutmeg
Preheat oven to 350 degrees. Butter a 9″ springform pan and set aside. Spread the nuts on a baking sheet and bake until they become fragrant (8-10 minutes). Rub the nuts in a clean towel to remove the skins. Let cool and pulse in a food processor until medium fine in texture.
Transfer the nuts now to a mixer with a paddle attachment. Sift the flour, 1/2 cup sugar, brown sugar, cinnamon and salt and mix until combined. Add the butter and mix until the crumbs begins to stick together (2-3 minutes). Press 3 cups of the crumbs in the bottom of the pan and up the sides about 1 1/2 inches to form the tart crust. Reserve the remaining crumbs for later. Bake the tart shell in the oven for about 18-20 minutes and set aside.
Slice the plums in half and remove the pits. Slice the plums into eighths. Scatter 3/4 cup of the berries and the sliced plums onto the cooled crust and set aside.
Whisk together 1 tbsp. of the flour and 1/4 cup plus 2 tbsp. sugar, almond flavouring, egg, egg yolk, cream and milk together until well blended. Add the cinnamon and nutmeg and mix together. Pour this over the fruit, top with the remaining crumb topping and bake in the oven for about 45-55 minutes, until golden and custard has set.
Garnish with the remaining berries and let rest for about 25 minutes. Serve this warm or room temperature with, of course, whipped cream or a wonderfully decadent vanilla ice cream.
Chicken and Mango Salsa
The flavours in this combination of sesame chicken and the fresh mango salsa is “comfort food” at its best. Perfect for a summer day on the deck or at the beach. Yum!
Sesame Chicken
- 2 large egg whites
- 1/2 cup sesame seeds
- 1 tsp. kosher salt
- pinch of pepper
- 4 boneless skinless chicken breasts
- 1 tbsp. unsalted butter
- 1 tbsp. Crisco Oil
Preheat oven to 400 degrees.
Whisk the whites in a shallow bowl. In another shallow bowl, mix together the sesame seeds, salt and pepper.
Rinse the chicken in cold water, and pat dry. Remove any fat and make sure the breast is ‘clean’. Dip the chicken into the egg whites to coat and then dip into the seeds, pressing gently to adhere.
Heat the butter and oil in a frypan over medium heat. Add the chicken and sear , making sure not to burn the sesame seeds. Flip the chicken over and place pan in the oven for about 12 minutes or until the chicken is cooked through. Cut into 1/2 inch slices and serve with lots of the fresh mango salsa.
Fresh Mango Salsa
- 1 large ripe mango (or 2 Ataulfo mangoes**) peeled and cut into 1/2 inch cubes
- 1 tsp. finely chopped jalapeno, seeds removed
- 1 tbsp. soy sauce
- 2 tbsp. chopped fresh coriander
- 1 tbsp. grated orange zest
- 1/4 cup freshly squeezed orange juice
- 1/2 tsp. grated lime zest
- 2 tbsp. freshly squeezed lime juice
- pinch of kosher salt
- 1 tbsp. honey
Toss all the ingredients in a bowl. Taste to adjust if more honey should be used. Let sit covered, at room temperature, while the chicken is cooking.
Uummmm. what is missing? Oh yeah, add a couple of friends, fresh warm rolls and, of course, a bottle of properly chilled white wine (Pinot Grigio comes to mind here). Notice I said bottle not glass? I thought you would.
** My beloved husband and I prefer the Ataulfo mangoes both for amount of edible flesh and flavour.
Light As Air Oatmeal Crunchies
This was a wonderful trial and error cookie. It is sooooo darn good, you will have to make more. I know, I have to now. The ingredient that makes this cookie is….read on and you’ll see.
- 1 cup softened butter, not melted
- 1/2 cup sugar
- 1 cup sifted flour
- 1 1/2 cup Quaker oats (not instant)
- 2 squares of Dalton’s preserved ginger in syrup (finely chopped)
- 1 tbsp. ginger syrup
- Icing sugar for sprinkling
Preheat oven to 350 degrees. In a large bowl, beat together the butter and sugar for a couple of minutes until really light, smooth and creamy.
Add the flour and combine well. Add the oatmeal , chopped ginger and syrup and mix together.
On parchment lined cookie sheets, shape dough into balls about 1 inch in size. With a fork dipped in water, press lightly on top and turn the sheet and press in the opposite direction (cross hatch).
Bake for about 12-16 minutes just until the edges start to turn a golden colour. Remove from the oven and let sit for a few seconds. Remove to a wire rack to cool completely and then sprinkle the tops with icing sugar.
If you give the family a “taster” you might as well give them all the cookies because they will keep coming back for more. Yes they will.
Vanishing Pecan/Oatmeal Cookies
They are called this for a good reason. Make them and you’ll see. Whew! Gone…all of them.
- 1/2 cup plus 6 tbsp. softened butter
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp. pure vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 3 cups Quaker Oats (not instant)
- 1 cup chopped pecans
Heat oven to 350 degrees. In a large bowl beat the butter and sugars until creamy.
Add the eggs, one at a time, and add the vanilla. Beat well until well combined and smooth.
Sift together the flour, baking soda and cinnamon and mix. Add to the sugar mixture and mix well. Stir in the nuts and oatmeal, combining well.
Drop by generous teaspoonfuls onto parchment lined cookie sheets. Bake for about 10 minutes until golden. Cool one minute on the cookie sheets and remove to a wire rack to cool completely.
You can, if you wish, to sprinkle some icing sugar evenly over the cookies while they are hot. The little treats are crispy, tasty and a comfort food. Truly yummy.
Eclairs With Berries And Cream
I can’t think of a person who just doesn’t drool over an eclair. This one is light, fresh and utterly awesome for this time of year. Okay…anytime of year.
- 1/4 cup whole milk
- 1/4 cup water
- 1/4 cup unsalted butter
- pinch of coarse salt
- 1/2 cup flour, sifted
- 2 large eggs
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
Bring milk, water, butter and salt to a boil in a saucepan over medium heat and bring to a boil. Remove from heat and stir in the flour.
Return to heat and cook, stirring constantly with a wooden spoon until the mixture pulls away from the sides of the pan (about 4-5 minutes),
Transfer the bowl to a mixer fitted with a paddle attachment. Mix for about a minute on medium speed. Add the eggs, one at a time, mixing well after each one. Transfer the dough to a pastry bag with a 1/2 inch tip. (round)
Pipe about 20 2 1/2 inch long eclairs on each sheet. Bake until golden brown (about 20-25 minutes) and transfer to wire rack to cool.
Split the eclairs in half using a serrated knife. Fill each one with sweetened whipped cream on the bottom half and spoon macerated berries over the cream and top with the other half of the eclair. Sprinkle with icing sugar and be sure to serve immediately.
If you don’t serve them immediately, you will sample one, then two, and then…..yeah, I know..too tempting. Enjoy!
Raspberry/Blackberry Souffles
Ready to show off? Here is a beautiful dessert to serve. Spring, Summer, even in the middle of December. So luscious.
It will serve 10 – makes a super dessert for company and you might have one or two leftover for your dinner the next day.
- 1 cup whole milk
- 1/4 cup whipping cream
- 7 1/2 tbsp. berry sugar, divided
- pinch of salt
- 5 tbsp. butter (not margarine)
- 2/3 cup sifted flour
- 5 large eggs, separated
- 1/4 cup Chambord or creme de cassis (okay, sip for you-now keep going)
- 1 3/4 cups of raspberries/blackberries mixed
- icing sugar
- a simple vanilla sauce or your own raspberry/blackberry sauce, chilled
Preheat oven to 375 degrees. Butter 10 ramekins (3/4 cup size) and dust with sugar.
Bring the milk, 2 1/2 tbsp. of sugar and the salt to a boil in a small saucepan, stirring constantly to melt the sugar. Remove from the heat.
Melt the butter in a heavy saucepan and add the flour, stirring for about 1 minute. Whisk in the milk/cream and cook on low heat until it thickens and begins to boil. You must whisk this until smooth. Whisk in the egg yolks and Chambord. Transfer to a large bowl.
In your electric mixer beat the egg whites until foamy, gradually add the remaining 5 tbsp. of sugar, beating until soft peak form. Fold the egg whites and 1 cup of the berries into the milk mixture. Divide the remaining 3/4 cups of berries into the prepared ramekins and spoon the souffle mixture over the top. Place the ramekins in a large roasting pan, adding enough water to come halfway up the sides of the ramekins.
Bake until puffed and gently set in the middle. (about 20 minutes). Remove from the oven, sprinkle with icing sugar and, using small individual bowls/boats, place the sauce on the side. Serve immediately.
Sooooo delicious.
Papaya-Grape-Avocado Salad
You just can’t beat a well chilled fruit salad for a warm summer meal. You can add whatever you want, but this is a real good one.
Serves 8
- 4 cups Red leaf lettuce
- 4 cups butter lettuce
- 1 large, ripe papaya, peeled, seeded and sliced
- 1 large avocado, peeled and sliced
- 1/2 cup red, seedless grapes, halved lengthwise
- 1/2 cup chopped, toasted pecans
Gently toss the salad ingredients to combine. Now to make the dressing.
Dressing
- 1/4 cup avocado oil
- 3 tbsp. lime juice
- 1 tbsp. grated lime peel
- 2 tsp. white wine vinegar
- 1 tsp. sugar
- pinch of salt
Drizzle the dressing over and toss gently to coat. This, is a yummy salad.
Now, may I pour you a glass of wine? Be right back.
Summer Kissed Peach Crisp
Our peach tree has blossomed and is leafing so I thought it would be a good time to post this recipe and you will have it on hand when the peaches come in. Yeah I know it is not for awhile but why not be prepared?
- 1 cup brown sugar, packed
- 1/2 cup flour
- 3/4 cup oatmeal (not instant)
- pinch of cinnamon
- 1/2 tsp. freshly ground nutmeg
- pinch of salt
- 1/4 – 1/3 cup unsalted butter
- 3 lbs. peaches, peeled and sliced in 3/4 inch wedges
- 1/4 cup orange juice
- pure Vanilla Ice Cream
This is soooo easy. Stir together in a small bowl the flour, oatmeal, spices and salt. Add the butter and work it in with a pastry blender or your hands until small clumps form.
Toss the peaches in the orange juice to coat. In a buttered 13 x 9 inch baking dish, spread the peaches evenly. Top with the oatmeal mixture and bake for about 30-40 minutes until the peaches are tender and the topping has lightly browned.
Cool to warm and serve with the best vanilla ice cream you can find. Chapman’s or Tillamook come to mind.
YUMMMMM……
Sunflower/Pumpkin Seeds and Fruit Granola
This is a great snack for walking, travelling or at work.
- 3/4 cup raw sunflower seeds,
- 1/2 cup raw pumpkin seeds
- 1/2 cup whole almonds
- 1/4 cup flaxseed
- 1/4 cup honey
- 2 tbsp. canola oil
- 1 tsp. cinnamon
- pinch of coarse salt
- 1 cup mixture made of dried cherries, cranberries, golden raisins and snipped dried apricots.
Preheat oven to 350 degrees. In a small bowl, combine the sunflower and pumpkin seeds, almonds and flaxseed and microwave on high for 20 seconds. Stir in the oil, honey and salt and toss to coat.
Spread this out on a parchment lined cookie sheet and bake for 20 minutes. During this time, stir the mixture twice to move it around. Stir in the dried fruit and cool for 15 minutes. Spread this out on the parchment paper and let cool completely. Break up into pieces and store in an airtight container.
Store for a couple of weeks (if you don’t eat it all up) in the refrigerator.
Yummy.
Toasted Roast Chicken Sandwiches
Summer is here…hot outside and leftover chicken in the refrigerator. WOW…try this and make the best roast chicken sandwiches ever.
- 8 slices of sandwich bread (white or whole wheat)
- 3 tbsp. basil pesto
- 3/4 – 1 lb. roast chicken, sliced
- 1 roasted red bell pepper, skinned, seeded and cut into thin strips
- 1 ripe avocado, peeled and thinly sliced
- 4 slices of Monterey Jack Cheese
- 1 tbsp. olive oil or butter, if you prefer
Using a spoon, evenly divide the pesto and spread on one half of the sandwich.
Place the chicken, red pepper, and cheese on 4 slices of the bread. Top with the remaining 4 slices and, with a brush, slightly brush both outer bread slices with the oil. Or, if you prefer, use butter .
If you have a panini pan, great. If not, using a frypan cook each sandwich about 4 minutes per side.
Have a small salad to accompany this wonderful sandwich and, of course, a glass of wine. Life can be very, very, very good.
Chicken Quesadillas
This is easy to make and even more tasty when served on the deck with a glass of your favourite cold beverage, while waiting for the steak and corn on the cob is served.
Serves 4 (as a main course) More as an Hors d’ Oeuvres
- 3 1/2 cups cooked, roasted chicken
- pinch of salt
- pinch of pepper
- 2 tbsp. vegetable oil
- 1 large garlic clove, sliced thin
- 6 oz. grated Monterey Jack Cheese
- 1/2 each yellow and red bell peppers, chopped coarsely
- 8 flour tortillas
Cook the garlic clove and bell peppers in a frypan until soft. Add the chicken and cheese and stir to mix.
Spread out the tortillas, and add the chicken mixture to 1/2 half side of each one. Fold over to form a half moon, pressing firmly on the edges to seal.
Heat an oiled skillet and, 2 at a time, turning only once, cook until the cheese melts and grill marks appear. (about 4 minutes each batch).
Transfer each one to a cutting board and cut in half. Serve with salsa and sour cream.
What a treat!