This is a wonderful way to have your ‘mashed potatoes’ more on the light side and even Keto friendly. Give this a try and I know you will return to make it over and over again. Don made Coq Au Vin and this was the side dish. YUM!
- 1 large cauliflower head cut into florets
- 3 tbsp. butter
- 3-4 tbsp sour cream
- 4 garlic cloves, divided
- 1/4 cup Parmesan cheese (or Asiago)
- salt and pepper to taste
In a steamer over a large pot of boiling water, add the cauliflower and steam for 12-15 minutes until tender. Drain and cover with a lid to keep hot while you take the next step.
In the same pot, melt the butter over a medium heat and saute the garlic until fragrant- this should just take a moment.
Blend the cauliflower and garlic in a food processor. If the bowl is not large enough, do this in a couple of batches. Have the setting on high and blend until smooth.
Put the cauliflower and garlic back in the pot and stir in the cheese, sour cream and season.
Everyone will love this, especially the children. Who knew?
Whole Salmon Cooked In Oven
When the weather isn’t exactly BBQ time, then this is a wonderful way to cook whole salmon in the oven. Don did this yesterday, and we loved it.
- 1 4-8 lb. wild salmon, scaled and cleaned
- 2 tbsp. olive oil
- pinch of kosher salt
- pinch of ground pepper
- 1 mini orange, thinly sliced
- 6 sprigs of fresh dill
- 4 sprigs of fresh parsley
- 5 cloves of garlic, peeled
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
With paper towels, pat dry both the inside and outside of the fish.
Sprinkle both sides with salt and pepper.
Stuff the inside with the orange slices, ill, parsley and garlic and tie the fish closed with cooking twine.
Bake in the oven for about 20-25 minutes until an internal temperature has reached 130 degrees. Note: if fish is quite thick, it may be a few minutes longer.
Remove from the oven and turn the broiler on,, then place the fish back in the oven and broil for about 3 minutes. (just don’t burn it). Remove from the oven, discard the garlic, herbs, etc.
Slice the fish, place on a serving plate and let everyone help themselves. (For your information, w served with asparagus and corn on the cob (cut in halves).
It was yummy and I really liked the light ‘fishy’ taste. This worked.
Pork Chops Lemonade
Pork Chops sometimes need a different twist to liven up the taste buds and this one should do it for you. The kids will love it as well. Serve with garlic mashed potatoes and a crisp green salad and you will think you are in a five star restaurant…..you are! Yours.
- 3/4 cup lemonade (or lime) concentrate
- 1/4 cup ketchup
- 3 tbsp. dark brown sugar
- 3 tbsp. vinegar
- 1/4 tsp. freshly ground ginger
- 1 tsp. soya sauce
- 1/4 tsp. for each: paprika, thyme, oregano salt and pepper
- 1/2 tsp. each of: grated garlic clove, finely chopped fresh basil and a few red chili flakes
- 4 medium sized pork chops
- 1/2 cup flour
- 1/4 cup Crisco oil
In a bowl combine the lemonade, sugar, vinegar, ginger soya sauce and seasonings and set aside.
Place each pork chop in the flour, and turn over and set the other side in the flour. Shake off any excess. In a heated fry pan, brown the pork chops on both sides. Drain off any oil and using the same pan, put the chops back in the pan and pour the sauce over them all.
Cook, over a low heat for about 40 minutes.
Roasted Corn Salad With Wild Rice
I love this salad. It is so flavourful, you won’t put your fork down.
- 1/2 cup wild rice, rinsed and drained well
- 4 medium corn on cob, husks and silks removed
- 1/2 cup chopped pecans, toasted
- 1/2 cup arugula, chopped
- 1/2 cup baby spinach, chopped
- 1/3 cup chopped basil
- 3 tbsp. good olive oil
- 1 large lime, juiced
- pinch of salt
- 1 avocado, halved, seeded and peeled. Cut in quarters
In a large saucepot, bring 1 1/2 cups water to the boil and stir in the rice. Reduce heat and simmer, covered, until cooked.
Coat the corn with olive oil and grill on a rack for about 7-8 minutes until charred. Turn frequently. Remove from the heat and let cool. Cut corn from the cob.
Drain the rice, stir in the corn, pecans, basil, arugula and spinach, oil, lime juice and salt. Stir to heat completely through. Remove from the heat. Divide equally among 4 lucky people. Top each serving with avocado.
Serve with Toasted brioche buns, and a chilled beverage of your own choosing.
Nine Ways to Upgrade Crostinis
Entertaining can be a puzzle sometimes. Always wanting to not serve the ‘same old – same old’ munchies. Try these. Just make sure you slice the bread on the thin side, and diagonally, toast lightly and enjoy.
You certainly don ‘t want to make all of these at the same time, unless you are entertaining about 50 people – as if!
Sauted kale with a garlic soft-cooked egg. Simply boil water, add some eggs – cook for 5 minutes. Drain. Done! This one must be eaten at the table. The soft boiled egg will drip. Don’t despair and not try this. It is very yummy.
Homemade is best here. I say this because if you live in B.C., raspberries are a real bounty. Spread raspberry jam on the crostini and top with an aged goat cheese.
Brush the crostini with coconut oil (lightly). Slice a banana on the diagonal to attain long strips. Sprinkle with coconut flakes. Here also, you could also replace the coconut oil with a chocolate spread OR peanut butter (smooth). Endless ideas.
Spread the crostini with a honey mustard (my preference), add thin slices of cooked ham (either honey ham or Black Forest). Top with dried apricots, sliced to make it easier to bite into.
Cherry tomatoes, smashed and placed on the crostini. Top with cooked bacon and snipped basil.
Spread the crostini with maple syrup and top with chopped, toasted, pecans. YUM!
Spread the crostini with chevre cheese and top with grapes, sliced lengthwise, and chopped almonds.
Spread the crostini with cream cheese, top with smoked salmon, sliced thin, and a few capers.
Lastly, (for me anyways) spread a grainy mustard on the crostini, top with thin slices of salami and very thin slices of cucumber with peel on.
Dinner For Ten
We moved two weeks ago into our new home and put on a dinner for the Contractor, Project Manager, Builders and their wives. It was a two day preparation but it went so well. We think it was one of our better parties. Our menu consisted of:
- Rolled Pickled Asparagus/Cream Cheese/Sliced Ham
- Baked Asparagus/Parmesan in Puff Pastry Rolls
- Blueberry Soup (recipe posted)
- Patrick’s Salad (from the Best of Bridge Series)
- Broccoli stuffed Spanish Onions
- Dill Stuffed Tomatoes
- Garlic Mashed Potatoes
- Crown Roast of Pork
- Homemade Green Apple Sauce
- Homemade Dinner Rolls
- Silk Chocolate/Caramel Cheesecake
Some of our guests do not consume alcohol, so for a drink to serve with the “Horsie Durves”, I used Blueberry Juice with Club Soda and added fresh blueberries and lots of ice. It was lovely. It might be something to try next time.