This is another truly cool pairing to summer drinks on the deck. It will make all your friends go “Wow! Wow and, oh yeah, WOW!
- 1 tbsp. lime juice
- 1/2 tsp. Dijon mustard
- tsp. honey
- pinch of poppy seeds
- 1 tbsp. fresh coriander, finely chopped
- 3 tbsp. olive oil
- 13 pink grapefruit sections, membrane removed
- 2 avocados
- 2 containers Bocconcini cheese, small ones, drained
- 6 oz. smoked trout, sliced
In a bowl, combine the first 6 ingredients and set aside at room temperature.
Peel the avodacos and cut them into 1 inch cubes then add to the dressing.
Cut the grapefruit into 1/2 inch pieces and place into the dressing as well. Cover and refrigerate until ready to serve.
Cut the trout into strips and wrap a slice around a bocconcini. Do them all up and place in the refrigerator on a large plate.
When ready to serve, assemble the skewers like this: 1 piece of grapefruit, a piece of avocado, and a piece of the wrapped trout.
Serve these in shot glasses with the cheese on the bottom and the fruit on the top.
Garnish with a coriander leaf and take out to the waiting mob (now assembling).
Simply trim the skewers (all of them) to be higher than the glass with all of the fruit and half the avocado above the rim.
erataure.
Beef Tataki
Last night at a cooking class demonstration, Chef Jeremy Schorb from The Boathouse in White Rock, B.C. made this dish. His mother asked him to finish this off in the oven so “raw beef” would not be served. Tataki means “Raw”. Thank you Jeremy’s mother…at that point I loved you.
I have to say this was absolutely delicious. The marinade made it. This could be served on a crostini with some Burrata cheese and the beef as a perfect hors d’Oeurve at your next party.
- 2 cups Soy sauce
- 1 cup olive oil
- 1/2 cup good red wine
- 1 tbsp. white vinegar
- 1 tbsp. fresh minced garlic
- 1 tbsp. fresh minced ginger
- 1 tbsp. brown sugar
- 1 lb. beef tenderloin (or striploin)
In a medium bowl, combine all the ingredients and whisk until well mixed.
Place the meat in a ziploc bag and pour in the marinade. Seal the bag and let sit for 4-6 hours. Once done, remove the meat and discard the liquid. Pat the beef dry with a paper towel and place a frypan on high heat, adding small amount of canola oil. Sear all sides of the beef (about 2 minutes) and place in the oven to finish off (about 5-10 minutes) at 400 degrees. Let rest.
As noted, this can no longer be called tataki but is sooooo much better.
Slice very thin and serve. Last night ours was served on a small mound of a radish slaw, the thinly sliced beef and a gorgeous scallop. Yeah, it sucks to be us living here and able to attend these classes.
Santa Fe Rice and Corn Salad
Great salad to have after the holiday festivities….light, a little spicy and yet tempered with a special lemon dressing.
- 1 cup long grain rice
- 1/4 cup fresh lemon juice
- 4 tbsp. olive oil, divided
- 1 1/2 cups fresh corn kernals (2 ears of corn or frozen corn, thawed)
- 1 cup chopped fresh poblano chilies
- 1 cup diced, seeded yellow bell pepper
- 1 cup yellow zucchini, cut in 1/2 inch cubes
- 1 avocado, halved, peeled and diced
- 1/2 cup thinly sliced green onions (optional, for sure)
- 1/2 cup chopped fresh cilantro
Cook the rice until tender (12-15 minutes). Drain and rinse in cold water and drain again. Set aside.
Whisk the lemon juice and 3 tbsp. oil in a small bowl, season with a wee pinch of salt and pepper.
Heat the frypan and add 1 tbsp. olive oil. Add the corn, chilies, yellow pepper and zucchini and saute until the vegetables are tender (5-7 minutes). Scrape into a large bowl and add the rice, avocado, onion and cilantro. Add the dressing and toss to coat.
Plate with barbecued chicken or pulled pork sandwiches. Wow!
Ginger Pecan Cake
I am always trying new things and then, if I like them, pass it along to you.I absolutely love the taste of ginger (from my mom, I guess) and pecans. Together they are a real hit.
This recipe makes 3 x 8 inch round cakes. You can use all three at once, or freeze one and only use two. Your choice. When using all three layers, use thin wooden skewers to prevent the cakes from slipping away. Just remember to take them out when serving.
Read through first, then gather what you need together. Say, first, damn I can do this….
- 2 1/2 cups flour
- 1/2 cup cake flour
- 1 1/2 tbsp. baking powder
- generous pinch of salt
- 1 tbsp. ground ginger
- 1 1/2 cups roasted, finely ground pecans, plus 9 whole ones, also toasted
- 1 1/2 cups butter (3 sticks), room temperature
- 3 cups brown sugar, sifted
- 6 whole large eggs, lightly beaten
- 1 cup, plus 2 tbsp. whole milk
- 3/4 tsp. freshly grated ginger
- 2 tsp. pure vanilla extract
- 1 pint creme fraiche
- 2 tsp. white rum
- 3 tbsp. sifted icing sugar
- Glossy Caramel Icing (recipe follows)
- crystallized ginger, cut into thin strips
Preheat oven to 350 degrees. Butter 3 cake pans and place parchment paper circles on the bottom of each pan. Dust with flour, shaking off excess.
Sift together flours, baking powder, salt and ground ginger in a medium sized bowl. Add the ground pecans and whisk together until blended. Set aside.
Cream butter and sugar until really fluffy. Gradually add the sifted brown sugar beating for about 5 minutes un til fluffy. Slowly drizzle the eggs, beating each time until completely blended. This will take about 5 minutes. Scrape the bowl down twice during this 5 minutes.
On low speed, alternate adding the flour mixture and milk to the egg mixture, finishing with flour. Scrape the bowl down a few times. add the grated ginger and vanilla.
Now divide the batter equally in the three pans and bake for 30 minutes, rotating the pans for even browning. (Use two racks in the oven or use your convection oven temperature) Now bake for another 8-10 minutes further. Test for doneness and remove to racks to cool for about 15 minutes. Remove from the cake pans and continue cooling on the racks.
While the cakes are cooling, whip the creme fraiche until soft peaks form. Add the rum and icing sugar and beat until the soft peaks return. Add more icing sugar to taste if you think it is needed.
To assemble, remove the parchment paper from bottom of each layer. Get out your prettiest cake plate and put one layer (top down) and cover with 1/2 of the creme fraiche mixture. Place the second layer on top and cover with the remaining creme fraiche. Place the ‘best’ layer on top.
Now would be a good time to add three wooden skewers and place in the fridge so you can take the next (and final) steps to presenting the most delicious and beautiful cake.
Shiny Caramel Icing
When making this icing, be very careful not to get the sugar too hot. It will become far too brittle if you do and that is not what you want.
- 1 1/2 cups sugar
- 3/4 cup whipping cream
Put the sugar in a skillet and let cook until it melts and turns golden in colour. This should take, maybe, 3 minutes. As this melts, stir using the back of a wooden spoon. Use a candy thermometer until the temperature reaches 310 degrees. (about 4 minutes)
S-L-O-W-LY add the cream (it will splatter) stirring with a wooden spoon. Reduce the heat and the now hardened caramel will melt and become softer. Use a whisk slowly to reduce the bubbles and it becomes smooth.
Let cool off the stove for about 3-4 minutes and pour over the chilled cake. Sprinkle with a few of the candies ginger strips. OMG…done!
Remember to say….damn I DID it. You and your guests will love this one. Oh…..where did I put my glass?
Pecan Sauce
When you have a kitchen crammed with family, excitement building for the upcoming festivities, this is a nice way to top those homemade pancakes or waffles.
- 1/2 cup butter
- 2 cups dark brown sugar
- 1/2 cup whipping cream (naturally!!)
- 1 tb sp. fresh lemon juice
- 1/4 + cup of chopped pecans
- 1 tsp. pure vanilla
Melt the butter in a double boiler or heavy bottom pot. Blend the sugar into the butter. Whisk in the cream until well blended. Stir in the lemon juice.
Cook for about 45 minutes over simmering water, stirring occasionally.
Serve hot. This makes about 2 cups. Increase ingredients as needed for your crowd. You’re gonna love this one.
Lost day….sort of
Yesterday our friend and decorator, Daryl, and his sister, Wanda, were coming for a brief visit as they were heading back to Vancouver. So now, even though the house was clean, I did it over again. I even washed the floors. Can’t show off if there is dust….)
We were hoping that the weather would cooperate, so….three times I set the table and dismantled the settings, brought them in the house only to repeat this before their arrival. . Finally I put the cushions away and we ate inside. DARN!
We poured a glass of wine and gave Wanda the tour of our place and then downstairs to show Daryl the final results of all the planning of the Gathering Room. Like the rest of the home, it was WOW!
Daryl gave us the most awsome gift of 9 different coloured medium-sized balls that rest of water pattern glass trays. Not sure if he was glad our project was finally finished or not….just kidding! Then he proceeded to set it all up. Cool.
While at the table, we discussed the arrangement of the furniture (kitchen and sitting area, along with the beautiful kitchen that Don has) on the deck. We solved that and then it was time, sigh, for them to say good-bye and head home.
Friends, a glass of wine and a little lunch is not a lost day…not by anyone’s imagination. Love these visits.
Now one more day and the two boys come here for a golf weekend with their dear ol’ Dad. Love it!
Peaches With Lime Dressing
Summer is just ahead and peaches are probably everyone’s favourite fruit so this might be one to save.
- 9-10 peaches, peeled and sliced
- 4 tbsp. honey
- 2 tsp. grated lime rind
- 3 tbsp. fresh lime juice
- pinch of freshly grated nutmeg
Combine all the ingredients except the peaches and whisk until well combined. Pour over the peaches, turning gently so not to bruise the fruit. Cover and refrigerate. Best if served cold on a warm summer’s day.
This is so refreshing…you can add a dollop of whipped cream if you wish.
Dream of warm summer days, light breeze, cool peaches and lime. WOW!