- Looking for a salad that will really make you a wonderful Hostess – here we are!
- 2 Bartlett pears, ripe but still firm
- 1 tsp. olive oil
- 1 tsp. honey
- 1/2 tsp. dry mustard
- pinch of salt
- pinch of freshly ground pepper
- 1/4 medium red onion, thinly sliced in rings
- 2 heads of baby spinach, stems removed
- 1 /2 bunch watercress, stems removed
- 1/4 lb. Roquefort cheese, crumbled
- 1 1/2 tsp. fig balsamic vinegar
Cut pears in quarters and peel, core and cut each quarter in 1 inch pieces and place in a bowl. Set aside.
Whisk together the olive oil, honey, dry mustard, salt and pepper until combined. Carefully toss with the pears.
Place a medium fry pan over a medium heat and add the pears and onions, cooking until the pears a golden brown and the onions are slightly wilted. (approximately 3 minutes).
Transfer the pears, onions, and any juices in a bowl. Add the spinach, watercress, cheese, fig balsamic vinegar and gently toss.
Serve this warm with a crusty roll, glass of the grape and what a wonderful beginning to a special dinner.
Coconut Rice With Fresh Ginger
Thinking of having seafood or trout for dinner and don’t what to have with it? This coconut shrimp will make you think of sand, sun and the ocean.
- 1/2 cup shredded coconut (sweetened)
- 1/2 cup finely chopped shallot
- 1/2 tsp. finely chopped jalapeno pepper
- 2 tsp. minced fresh ginger
- 1 tbsp. olive oil
- 2 cups basmati rice
- 1 tbsp. white rum
- 1 tsp. salt
- 3 1/2 cups unsweetened coconut milk mixed with 1 cup water, making 4 1/2 cups total.
- 3 tbsp. fresh lime juice
- 1 tbsp. grated lime rind
Spread the coconut in a small fry pan and toast over the heat stirring until a golden brown. (about 5 minutes). set aside to cool.
In a heavy saucepan saute the shallot, jalapeno and ginger in the oil over a medium heat, stirring frequently until the shallots are soft. Add the rice a cook for about 2 minutes longer. Add the rum and boil for 5 minutes to burn off the alcohol.
Stir in the salt and 3 1/2 cups of coconut milk; bring to a boil and reduce heat to lowest possible setting. Simmer for 20 minutes. Add the remaining coconut milk, lime juice and lime zest. Cover and cook for 20 minutes more until rice is tender.
Serve immediately, garnishing with the toasted coconut.
Rack of Lamb With a Spiced-Rub
This recipe is going to come in two parts. The lamb today and the Moroccan Rice With Dates and Pomegranates tomorrow. Put them together and you have a special and different meal to showcase. Ready? Let’s start this.
- 2 tsp. each of whole cumin seeds and whole coriander seeds
- 1 8-10 rib rack of lamb
- coarse salt and ground pepper
- 1 tbsp. olive oil
Preheat oven to 400 degrees. Toast the seeds in a small pan over high heat until they become fragrant (probably 60 seconds). Let cool and transfer to a Ziploc bag and crush with a rolling pin (or use your mortar and pestle).
Season the lamb with salt and pepper. In a large oven-proof skillet, swirling in the butter. Sear the lamb until golden brown on all sides. (About 10-11 minutes). Transfer to a platter.
Pour off the fat from the lamb in the pan and wipe it clean. Pat the toasted seeds all over the lamb and return this to the pan. Roast to a medium rare (19-20 minutes). The internal temperature should read 140 degrees).
Transfer to a cutting board and let it all rest for about 10 minutes. Slice between the bones and serve with the Rice With Pomegranates and Dates (rather Moroccan in flavour). This recipe will be posted tomorrow. Sorry to make you wait.
Maple Glazed Butternut SquashWith Pancetta
Sorry for being late……fellows were here cleaning the windows and we were also shopping…but here we go.
- 3 oz. pancetta, chopped
- 2 tbsp. butter
- 2 – 1 1/2 lb. butternut squash. halved lengthwise, peeled, seeded and cut into 1/4 inch pieces
- 1/2 cup water
- 3 tbsp. maple syrup
- pinch of salt
- 1/4 cup unpeeled miniature clementines, cut in 1/2 inch wedges
- 1/2 cup orange juice
In a large skillet, cook the pancetta over a medium heat for about 6-7 minutes until crisp. Transfer to a paper towel, drain and set aside. Reserve any drippings.
Add butter to the pan with the drippings. Add the squash and cook for 5 minutes until it just begins to soften. Carefully, add water, maple syrup and salt. Reduce the heat and simmer for 8 minutes, covered. Stir in the orange juice and clementines.
Increase the temperature to medium-high and cook, uncovered, for 6 minutes, until the squash is tender and the orange juice has reduced a little.
Remove from heat. Transfer to a serving dish and sprinkle the pancetta over the top.
This dish would be totally awesome with pork. And just in time for dinner. Hurray for me!
Limeade Syrup Base
To make a lovely limeade drink with lots of ice or a base for an alcoholic drink using a simple syrup. This will do the trick. Great flavour.
- 3 tsp. grated lime zest
- 1 1/2 cups berry sugar
- 1/2 cup boiling water
- 1 1/2 cups fresh lime juice
In a sealable jar, combine the lime zest, sugar and boiling water. Cover tightly and shake until the sugar has completely dissolved. Add the lime juice and store in the refrigerator until ready to use. This make about 2 2/3 cups syrup base.
To make a glass: pour 1/2 cup syrup into a tall glass, add ice and 3/4 cup of cold water. Stir quickly to mix well.
To make a pitcher: Use all the syrup with 5 cups ice cold water in a large pitcher. Add ice cubes and stir. This make about 8 cups of limeade.
Enjoy!
Alphabet Martini
This just about has the kitchen sink in it. It is rather tasty for sure and your guests might try to sneak a way to lick the glass, trust me!
- 1 part Grey Goose Vodka
- 1 part Bailey’s
- 1 part Chambord
- 1 part Strawberry Schnapps
- 1 part cream
- strawberry/raspberry on a pick for garnish
Pour all the ingredients into a shaker filled with crushed ice. Shake for a few seconds then strain into well chilled martini glasses.
To garnish, lay a cocktail pick with a fresh strawberry and raspberry on top.
Grilled Feta Cheese with Tomatoes
This is so simple and I am sure everyone has tried it before, but if not, here it is. A super easier, but delectable, appetizer to serve when you have company over….or you are trying to make brownie points with your spouse….
Serves 6
- 1 lb. yellow and orange tomatoes
- Butter Lettuce
- 1 lb. block of Feta Cheese
- 2 tbsp. extra virgin olive oil
- 1 bunch of fresh basil
- 1/4 cup extra virgin olive oil
Slice tomatoes and arrange on six serving plates. Cut feta into six even slices and place on a parchment lined cookie sheet preferrably, if not use a lightly oiled cookie sheet.
Drizzle oil over the cheese slices and broil; until lightly browned. CAREFULLY remove from pan with a spatula and place the warm feta over the tomato slices. Do not make the slices too thin or you will never get it off the paper.
Chiffenade the basil and sprinkle over the salad.
Note: Never store tomatoes in the fridge. They will lose their flavour and colour. Just leave them on the counter and they will retain all the flavour. Just be sure to wash them before using.