You know you can change the trout to salmon, if that is what you like best. I prefer the subtle flavour of the trout. Hence, I use trout.
I love the summer season because we can be outside, on our deck, dining and visiting. Of course, the barbecue doing it’s best to show off Don’s talents. How lucky can we be? This could be put into the barbecue as well. Just adjust to how you want to make it.
- 1 1/2 lb. trout fillets, cut into 1 1/2 inch cubes
- 2/3 cup Orzo pasta
- 3/4 cup red bell pepper, chopped
- 1/2 cup small red onion, chopped
- 1 stalk celery, ribs peeled
- 1 garlic clove, minced
- 1 tbsp. olive oil
- 2 x 14 1/2 oz. cans of diced tomatoes, keeping juice
- 1/2 cup dried plums, coarsely chopped
- 1 tsp. curry powder
Rinse the fish and pat dry. Preheat oven to 350 degrees.
In a large oven-proof pan cook and stir together the pepper, onion, celery and garlic for 4 minutes. Add the tomatoes and juice, dried plums and curry and cook a further 2 minutes. Remove from the heat.
Add the trout and now place in the oven to bake for 8-10 minutes, until the fish just begins to flake. While this is happening put 1 1/2 cups water and when boiling, add the orzo. Boil for 12-13 minutes and cover to let stand for 3 minutes. Drain and now place equal amounts into 4 large bowls.
Spoon the fish mixture over the orzo and enjoy!. Of course a glass of bubbly would be wonderful pairing.
Yummy!
Thai Seafood Lasagna
Living on the edge here….It is not hot-hot and a delightful take on Italian lasagna.
- 2 tbsp. butter
- 1/2 – 1 tbsp. red curry (depends on your taste)
- 1 cup coconut milk
- 3/4 cup whipping cream (36% if you can find it)
- 4 kaffir lime leaves, center rib removed, torn up
- 3 tsp fish sauce
- 1 tbsp. sugar
- 8 oz. shrimp, cleaned, shelled
- 8 oz. scallops, muscle removed
- 8 oz. crab meat, free of any cartilege
- basil and coriander leaves, to taste
- 3 zucchini, cut in thin strips and blanched
- 2 rice lasagna noodles, cooked al dente
- 4 cups mozzarella cheese, shredded
In a sauce pan melt the butter, add the curry paste and cook for 60 seconds. Add the milk, cream and leaves. Bring to a boil and simmer for 5 minutes. Stir to blend well. Season with the fish sauce and discard the lime leves.
Add the seafood and bring to the boil for 2 minutes, stirring gently. Remove from heat and add herbs. Stir together and let cool down.
Using a 13 x 9 inch baking dish, place a layer of noodles, half the seafood mixture and half the zucchini and one third of the cheese. Repeat the layering, ending with a layer of noodles and top with remaining cheese. Cover with tin foil and bake in the oven for 35-40 minutes until it bubbles and the cheese is melted.
Serve with a crisp salad and a lovely chilled Pinot Gris.
Penne With Ricotta and Tomatoes
This is a nice light lunch for warmer days in the Spring.
- 30 cherry tomatoes, halved
- 3 sprigs fresh thyme, leaves only
- 3 garlic cloves, minced
- 1 tsp. sugar
- 1/2 cup olive oil
- 2 limes, zest only
- pinch of salt and freshly ground pepper
- 12 sundried tomatoes in oil, finely chopped
- 1 2/3 cups ricotta cheese
- 2 tbsp. grated asiago cheese
In a bowl combine the fresh tomatoes, thyme, garlic, sugar and half the olive oil, lime zest, salt and pepper
In a skillet, heat the remaining oil. Add the cherry tomato mixture and cook for 10 minutes. Remove the confit from the heat and set aside to cool down to room temperature.
In another bowl, combine the sundried tomatoes, ricotta cheese, asiago cheese, salt and pepper.
Cook the pasta al dente. Drain.
Add the tomato confit and the cheese mixture and toss to coat. This will serve 4 for a main course or 6-8 as an appetizer.
Serve with a chilled glass of wine, garlic toast, yummy.
Fettucine With Asparagus And Lime
I love pasta….any kind and almost in any way. This is easy to make, delightful to eat and you won’t be sorry you tried it.
- 4 tbsp. butter
- 1 1/2 cups whipping cream
- 2 tbsp. lime juice
- finely grated zest from 4 limes
- pinch of sea salt and white pepper
- 1 lb. fresh fettucine
- 1/2 lb. asparagus trimmed and cut in 1 inch pieces diagonally
- 1/2 cup freshly grated Asiago cheese
Combine the butter and whipping cream in a heavy skillet. Bring to a boil and add the lime juice and zest. Continue cooking until reduced by one third. Remove from heat and add the salt and pepper.
Bring a large pot of water to the boil and add salt. By using the fresh pasta, add the asparagus at the same time and cook for 2 – 2 1/2 minutes. Drain both.
Reheat the sauce and add the pasta and asparagus, stirring to coat. Add the grated cheese and stir to incorporate. Serve with a wedge of lime, slice of garlic toast, green salad and, of course, a glass of chilled white wine.
Yummy.
Spicy Noodles With Cashews
I thought this would wake up the taste buds a little. If you like spicy Chinese dishes, this one will do it for you. This is better than restaurant quality food.
- 12 oz. linguine
- 2 tbsp. roasted cashew butter (from health food stores)
- 1/4 cup thinly sliced scallions
- 2 1/2 tbsp. minced fresh ginger
- 2 1/2 tsp. minced jalapeno pepper
- 3 tbsp. fresh lime juice
- 2 tsp. dark rum (surprise)
- 1 tbsp. sugar
- pinch of salt
- 1/2 cup unsweetend coconut milk
- 1/3 cup roasted cashews, coarsely chopped
Cook the linguine in a large pot of boiling water until al dente. Drain. Rinse in cold water, drain again and place in a bowl. Set aside.
In a small saucepan, comine the rest of the ingredients, except the noodles and cashews. Stir in 1/2 cup of water. Cook over a low heat, stirring constantly, until the cashew butter has melted. Do not let this boil. It should be the consistency of a thick cream. Add to the bowl of noodles , toss to coat, and sprinkle the top with the cashews.
Trust me, this makes my mouth water. It is a dish you will want to make again and again.
Fiery Pasta Sauce
I know I am a chicken of spicy foods,but for those who like a good, spicy sauce, this is just for you.
- 12 regular tomatoes or 20 roma tomatoes
- 1/4 cup olive oil
- 8 garlic cloves, minced
- 2 large onions, chopped
- 1 x 5 1/2 oz. tin tomato paste
- 1 tbsp. each of dried basil and oregano leaves
- 2 tsp. red hot chili flakes
- pinch of salt
- 1 tbsp. of sugar
- 1/2 cup fresh chopped basil
Cut an x in the bottom of the tomatoes and put several of them at a time into a pot of boiling watr. Boil for about 30 seconds. Repeat until all done.
Use a slotted spoon to remove from the water and peel the skins off and coarsely chop. Discard the skins. Place the tomatoes in a large pot and add the oil, garlic and onions. Stir until the onions are very soft. (about 15 minutes).
Add in the tomatoes with all the juice and seeds, tomato paste, dried basil, oregano, chili flakes and salt. Increase the heat to high and bring to a boil. Reduce the heat and partially cover. Stir often until it becomes thick and the flavour develops (1 hour). Taste and add the sugar. Stir in the fresh basil, serve over long pasta such as spaghetti or spaghetini
To make this an adult sauce, add a splash of vodka and some heavy cream. Stir in and watch your guests roll their eyes in pure delight. HA!
Pour a glass of red wine, add a crisp salad, garlic bread and a few friends. What a great way to share an evening meal. Yummy.
Holiday Berry Pizza
Okay, I hear you. You have had enough turkey and stuffing to last until…umm next Christmas. Right? This is light, refreshing and a perfect lunch item.
The only thing that makes it “yours” is the kind of fruit or berries you use.
Dough
- 9 oz. ordinary commercial pizza dough
- 2 tbsp. cornmeal
- 3 tbsp. butter, melted and cooled
- 3/4 cup ricotta cheese
- 1/4 cup lime or lemon marmalade
- 1 piece of mozzarella cheese cut in 6 thick pieces
- 2 tbsp. large sugar crystals
- enough icing sugar
Place the dough in a greased bowl, cover with plastic and leave for an hour. Preheat the oven to 450 degrees.
Sprinkle the backside of a baking sheet with cornmeal and place the dough on top. Dip your fingertips into the butter and press the dough out, gently but firmly until you get a 10 inch circle. Carefully brush the pizza with the remaining butter and slide this onto a pizza pan.
Dot the dough with spoonfulls of ricotta cheese and the marmalade and arrange the mozzarella slices on top. Sprinkle with sugar crystals.
Fruit Topping
- 1/4 cup Berry sugar (super fine)
- 4 tsp. cornstarch
- 1/2 cup chilled mango nectar
- 2 – 2 1/2 cups of berries (blackberries, cranberries, raspberries, strawberries, blueberries) or add a few slices of peaches, or kiwi
- 1 tbsp. butter, chilled and cut in a small dice
In a saucepan combine the sugar and cornstarch then whisk in the chilled mango nectar. Add 1/2 cup of the berries and cook over high heat until the mixture begins to thicken.
Remove from heat and add the remaining berries, stir to mix and set aside.
Bake the pizza dough for about 15 minutes or until it becomes puffy and golden on the edges. Remove from the oven and spread out the warm berry mixture. Dust generously with icing sugar. Who said they wanted whipped cream? Well….
Yummy
Crab Ravioli With Lemon Butter
I love all kinds of pasta and I love Crab. Together they are a winning combination. Add a salad, roll, glass of wine and Mama Mia you have a wonderful, tasty dinner.
Filling
- 1 cup Ricotta cheese
- 1 cup lump crabmeat
- coarse salt and pepper
- pinch of red pepper flakes
- 2 pkg. wonton wrappers (90 pieces required)
- 1 large egg, lightly beaten
Mix together the ricotta, crabneat, pinch of salt and pepper and red pepper flakes. Set aside.
Lightly flour a baking sheet and arrange 45 wrappers on a work surface. Keep the remaining 45 wrappers under a damp towel so they won’t dry out. Mound 1 tsp. of the crabmeat in the center. Brush the edges with eggwash and put the remaining wrappers on top. Press the edges to seal. Cut out the circles with a 2 1/4 inch cookie cutter.
Bring a large pot of water to the boil and add a few of ravioli at a time, cooking until they rise to the top (about 3 minutes).
Sauce
- 1 stick unsalted butter
- 2 tsp. lemon zest
- 2 tsp. fresh lemon juice
Melt 4 tbsp. of butter in a skillet. Add the ravioli as well as 2 tbsp. of the boiling water. Add the lemon zest and peel and stir to cover.
Serve with a salad, roll and a glass of Chardonnay – well chilled, of course.
Seconds anyone?
Fettucine With Pancetta, Asparagus and Red Pepper
I love pasta of any kind and this is a really great tasting meal. This can be upgraded for company fare by adding salad or soup, or as is on a Friday night let’s-just-relax-night dinner.
- 12 ounces fettucine
- 3 ounces pancetta, chopped
- 1 1/4 lbs. asparagus, trimmed, cut into 1 inch diagonal cut pieces
- 1 red pepper, seeded, and chopped
- 2 garlic cloves, minced
- 1/2 cup grated Asiago cheese, plus more for serving
- 1/3-1/2 cup whipping cream
- 3 tbsp. olive oil
- 3 tbsp. lemon or lime juice
- 1 tbsp. grated, lemon or lime zest
- 1/4 cup chopped Italian parsley, divided
- 1/4 cup julienned fresh basil, divided
Cook pasta as per instructions and drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
Cook the pancetta in a large skillet over medium heat until crisp. Remove from the pan and drain. Keep 1 tbsp of the drippings in the pan and add the asparagus and peppers and saute for about 3 minutes. Add the garlic and cook for a further two minutes, contstantly stirring so as not to burn the garlic.
Add the vegetables, about 1/4 of the cooking liquid, 1/2 cup of the cheese, cream, olive oil, juice, zest, and one half of the parsley and basil. You may need to add moe of the cooking liquid if it is needed. Add to the pot and stir gently to mix in. Transfer to a large bowl, sprinkle the pancetta over and also the remaining parsley and basil.
Add a slice of garlic toast, glass of wine and Oh My, Oh My….too yummy
Creamy Pecan Sauce for Pasta
This sauce has such great flavour, you will want pasta every night for dinner.
- 1 cup toasted pecans, chopped
- 1 slice Dempster’s multigrain bread
- 2/3 cup of buttermilk
- 1 tsp. dried thyme leaves
- 1 minced garlic clove
- 1/3 cup of grated Asiago cheese
- 3 tbsp. extra virgin olive oil
- pinch of salt
- pinch of pepper
- pasta for 6 (your choice)
On a parchment lined cookie sheet, toast the pecans in a 350 degree oven for about 8 minutes. Set aside.
While cooking the pasta to al dente, start the sauce.
Combine the bread and the buttermilk in a small bowl and let sit for about 5 minutes. In a blender, place the bread mixture, 3/4 of the chopped pecans, thyme, garlic and cheese. Blend until smooth and season with salt and pepper.
Drain the pasta, saving about 1/2 cup of the liquid. Add the nut mixture to the pasta, adding only enough of the cooking liquid to make the sauce creamy.
Put in a pretty bowl, sprinkle the remaining chopped pecans and more cheese on top. The oohs and ahhs will be so worth it.
Now, would you like a glass of wine? Red or White? Done…..
Fettucine With Mushrooms and Tomato Cream Sauce
This recipe will serve 6 people and a heads up, the sauce is much more than you will need but the extra can be frozen for about 3 weeks.
- 1/2 oz. dried porcini mushrooms
- 1/2 cup hot water
- 3 tbsp. hemp oil
- 1 medium onion, finely chopped
- 2 oz. pancetta, sliced and chopped
- 1 garlic clove, grated
- 10 oz. white button mushrooms, thinly sliced
- 1/3 cup medium dry Sherry
- 28 oz. whole tomatoes in juice, chopped, reserve juice
- 1 bay leaf
- pinch of salt and pepper
- 2 cups heavy cream (36% if you can find it)
- 1 lb. dried fettucine
- 1/2 cup fresh flat leaf parsley, chopped
- 1/3 cup chopped fresh basil leaves
- 1 cup grated Parmigiano-Reggiano
Soak the porcini in hot water until softened, about 10 minutes. Remove the porcini, squeezing out all moisture back into the bowl. Rinse the porcini to remove any dirt and finely chop. Pour the liquid through a sieve, lined with a paper towel, into a small bowl and set aside.
Heat the oil in a 5 qt. saucepan over medium heat until hot, but not smoking and saute the onion and pancetta, stirring until golden in colour, about 5 minutes. Add the garlic and fresh mushrooms and saute, stirring until the liquid has evaporated and are lightly browned. Stir in the porcini, all the reserved liquid and sherry and boil, uncovered, until most of the liquid has evaporated (about 5 minutes).
Stir in the tomatoes and juice, bay leaf, salt, pepper and bring to a boil. Stir in the cream and immediately turn down the heat and simmer, stirring ocasionally, until thickened (about 45 minutes). Remove and throw away the bay leaf.
Cook the fettucine according to directions, drain, add a dollop of butter and mix in. Add the basil and parley into the sauce and then toss with enough of the sauce to coat well. Serve with the cheese.
Add a salad, glass of wine and you have a delightful meal.
The Best Mac And Cheese
We are busy planning an Irish night on March 17th to encompass the Irish, of course, and the French (husband and others), but one of the things my husband wanted me to make is this mac and cheese dish. We are going after a pub food theme and this is a beaut. If you have eaten at our home before and had this, you know what we mean.
- 2 1/2 cups elbow macaroni
- 4 tbsp. butter
- 4 tbsp. flour
- 2 cups half and half cream
- pinch of salt
- 1 tsp. sugar
- 1/2 lb. Velveeta cheese, cubed
- 2/3 cup sour cream
- 1 cup grated cheddar cheese (freshly done)
- 1/3 cup Balderson 5 year aged cheddar cheese, grated
- 1/2 small wheel Brie cheese (velvety rind removed)
- 1/4 McLaren’s Cheese (round red bowl)
- 1/2 cup Monteray Jack Cheese
- 1/2 cup cream cheese
- extra grated cheddar cheese
- 1 1/2 cups panko crumbs
Cook and drain the macaroni and place in a buttered 2 1/2 qt. casserole.
Melt the butter in a saucepan and stir in the flour. Mix well and slowly add the cream, stirring constantly until the sauce thickens and become smooth. Add the salt, sugar and the cheeses (one at a time to really melt and blend) and mix well. Add the sour cream and mix well.
Pour over the macaroni and mix it in. Sprinkle the cheese over and the panko crumbs. Dot with butter.
Place on a cookie cheese and bake in a 350 oven for 45-50 minutes. This will serve 6 hungary people or more if only a side dish.
Now, you can poach some lobster in butter, drain and add to the macaroni when putting in the oven. The stars will align when you do and you can pat yourself on the back and say damn I did this. This is an extra not a requirement. The sauce is perfect and I sometimes change the cheeses up but never the Velveeta, McLarens, Brie or Baldersons. Okay, so I only change 1 or 2 of them. Try it, taste it and adjust the different cheese amounts to suit your taste. You do not want a soupy sauce and you don’t want a custard texture….like the baby bear…just right!
This is breathtakingly sumptuous to devour.