If you have never tried Jicama before, the next time you go to the market, buy one. Take it home and try this recipe. You may never make a salad again without it.
- 1 small Jicama, peeled and finely julienned
- 1/4 head red cabbage, cored and finely shredded
- 1/4 head green cabbage, cored and finely shredded
- 2 carrots, peeled and finely julienned
- 1 large red (or orange) pepper, seeded and finely sliced
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 2 1/2 tbsp. fresh lime juice
- 2 tbsp. honey
- pinch of salt and pepper
- 1/2 tsp. chili powder
- 1/2 tsp. red chili flakes
- 1/4 cup finely chopped cilantro
- 2 tbsp. mint, finely chopped
- 1 large gala apple, peeled, cored and finely julienned
Toss all the vegetables together in a bowl, cover and refrigerate at least one hour – preferrably over night.
Whisk together the olive oil, rice wine vinegar, lime juice and honey. Add the salt, pepper, chili powder and flakes and combine well.
Pour over the vegetable mixture and add the cilantro and mint (if you want it) and the apple. Toss well to mix. Let sit for about 15 minutes, tossing a couple of time to marinate.
Enjoy.
Poached Egg Brunch Fare
Alright, you have company for the weekend and you want to make something a little simple but must have ‘punch’ so to speak. Here we go –
Set the table the night before (old habit from running B & B)
- 10 oz. potato (peeled and grated) I love sweet potato – choice is yours
- 6 large eggs
- pinch of salt and pepper
- Crisco oil
- 1 tbsp. white vinegar
- 16 spears asparagus, trimmed, peeled and blanched
In a bowl, place the grated potato, 2 eggs, salt and pepper, mixing to combine.
Heat a frypan using 1/2 inch of oil and make 1/4 cup size potato mounds until golden brown and crispy. Remove and drain on paper towels. Keep warm.
In a deep sided frypan, add water 2/3 full and heat until simmering. Add the vinegar and stir to combine. Crack the eggs in a small bowl and just slip the eggs into the water.
Poach for about 4 minutes and with a slotted spoon, remove from the water, snip off any ragged edges of egg white and drain well.
On four plates, put a potato mound in the center, top with 4 asparagus spears, add the egg on top and if you wish drizzle the horseradish sauce (below) or use a hollandaise sauce. Place a few slices of melon or a few berries and you have a breakfast feast.
Horseradish Sauce
2 tbsp. creamy horseradish
1/4 cup sour cream
2 tsp. lemon juice
pinch of salt and pepper
Put all the ingredients in a small bowl and whisk to combine and smooth.
Yum Yum Yum – more please!
Chicken Butternut Soup
Nothing better than homemade soup. This is easy, extremely flavourful and a winner for sure at the table.
Are you ready? Remember to always recite the mantra “Damn I can do this”.
- 4 chicken thighs, skin on, bone in
- 1 medium butternut squash, peeled and cut in 1 inch cubes
- 1/2 medium yellow onion, medium dice
- 2 tbsp. olive oil
- 4 cups low sodium chicken broth
- 1/4 tsp. cumin and coriander
- 2 tbsp. lemon juice
- pinch of salt and pepper
Preheat oven to 425. Line a cookie sheet with parchment paper and add the chicken, butternut squash and onion. Toss with olive oil and bake in the oven for about 30 minutes.
Remove the chicken and let cool. Transfer remaining ingredients to a saucepan, add the broth and simmer on medium heat for about 10 minutes.
Now with a wooden spatula or potato masher, mash some or all of the vegetables until the soup is thick.
Remove the skin, bone and any cartilege from the chicken and break into bite size pieces and add to the saucepan.
Stir in 2 tbsp. lemon juice, pinch of salt and pepper.
Serve in a pretty soup bowl with a slice of toasted baquette (or two).
Mocha Flavoured Granita
If your summer is as hot as ours is right now, this would be a perfect ‘cooling down’ treat. Make the day before and enjoy.
- 2 cups milk
- 1/4 cup sugar
- 2 tbsp. espresso powder
- 2 tbsp. cocoa powder (not instant hot chocolate)
- 1 tsp. ground cinnamon
- 1/2 cup coffee cream
- Whipping cream and chocolate shavings for garnish- enough for 6 servings.
In a saucepan, over medium heat, pour the milk and sugar and stir until the milk is steaming hot and the sugar has melted. Remove from the heat.
Add the espresso and cocoa and whisk until completely dissolved. Add the cream and cinnamon and mix well.
Pour this into a 8 inch square dish and place in the freezer. Stir every 20 minutes, all around (including corners) and use a timer. You don’t want crystals forming.
When firm but not too hard, transfer this to a plastic container with a lid and store in the freezer overnight.
Whip the whipping cream until stiff, add 1/2 tsp. chocolate flavouring and place in the refrigerator overnight.
When ready to serve, scoop into chilled dishes and top with whipped cream and chocolate shavings.
YUMMMMMMMY.
Butter Poached Lobster
What could be better than lobster…..poached in butter? NOTHING.
- 4 cooked lobsters 1 1/2 lbs. each
- 1/2 cup unsalted buttter
- 4 sprigs tarragon
- sea salt to taste
- grilled asparagus for 4
Remove the lobster from each shell.
Melt the butter in saute pan over medium heat. Add the tarragon and meat and toss to coat. Turn heat to low and warm the lobster, covered, turning pieces as needed for 3 minutes or until completely warmed through.
Spoon a little cauliflower puree on each plate, add some grilled asparagus and place the lobster meat on top. Sprinkle just a little sea salt over the top and add a spoonful of the tarragon butter over all.
Serve with a lovely chilled Chardonnay and life is so good. Yum!
Cauliflower Puree
1 head of cauliflower, cut into florets
pot of boiling water
Cook the califlower until tender. Place in a blender and puree. Add a pat of butter and a pinch of salt. Turn machine on for a couple of seconds. Easy.
Homemade Crab Pate
The title should have read ‘elegant crab pate’. This is another way to make it look like you really worked long and hard in the kitchen. Pfft! NOT!
- 2 tins (113 g crab meat)
- 1/2 block cream cheese (250 g)
- 1 small garlic clove (minced)
- 4 drops of Tabasco sauce
- 1/4 tsp. dijon mustard
- 1/4 tsp. parsley, chopped very fine
- 1 tbsp. grated Asiago cheese
- lemon wedges, sliced thin
Drain and squeeze the crab meat. Check through to avoid cartilage.
Put 2 tins of the crab meat (removing any large pieces and set aside).
Place remaining ingredients in the blender and puree until smooth. Stir in the larger pieces of crab meat and cover and place in the refrigerator for at least 2 hours.
Serve with your favourite crackers and, of course, a glass of chilled white wine. Place lemon wedges on plate for anyone to use.
Phyllo Pizza With Mozzarella Cheese And Cherry Tomatoes
I can think of a few in our family who will run from this recipe (they don’t like tomatoes) so change it and add whatever you will eat, basically. This is a simple pizza without heavy foods piled on top. After all, it is a phyllo dough. Actually, I can see my son-in-law making this. He makes a mean bruschetta as well.
This would make an awesome hors d’oeurve in the summer, on the patio, glass of wine in hand…what else is there?
- 12-14 oz. pear shaped and/or cherry tomatoes
- 1 tbsp. olive oil
- generous pinch of sea salt
- 1/2 tsp. dried basil
- 12 – 12 x 9 inch sheets of frozen phyllo pastry, thawed
- 6 tbsp. unsalted butter
- 5-6 tbsp. finely grated Asiagpo cheese, packed, divided
- 1/2 orange or yellow bell pepper, cut into thin strips
- 2 tbsp. coarsely chopped fresh basil
Preheat oven to 400 degrees. Toss the tomatoes with oil, salt and dried basil in a medium bowl; and scatter on an parchment lined baking sheet. Bake until they start to collapse (about 18-20 minutes).
Remove from the oven and let the tomatoes cool down. Keep the oven temperature at 400 degrees.
Place the phyllo on a work surface and cover with a damp towel. Place 1 sheet at a time on a baking sheet and brush with melted butter (Another neat trick here is to melt the butter and place in a spray bottle. Just mist the dough with the melted butter. Stack each sheet, one at a time, misting each one. Every third layer of dough, also sprinkle some of the Asiago cheese. This will use up the cheese by the time you finish the layers.
Leave a 1 inch border all around the pizza without anything on it.
Top with the roasted tomatoes, pepper strips and fresh basil and bake for about 25-27 minutes. Loosen with a large spatula and slide onto a cutting board. Slice into squares and serve.
As I mentioned before, pour a glass of chilled white wine, invite some friends, serve this pizza and the conversation and laughter will abound.
Enjoy!
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!
Italian Sausage And Three Pepper Hero Sandwiches
What a delightful treat for everyone out cleaning up the yard at home or opening up the cabin after the long winter. These will give you the energy required to keep moving.
- 3 tbsp. olive oil
- 1 onion, halved lengthwise and thinly sliced crosswise
- 3 assorted bell peppers: red, green orange or yellow seeded and cut into thin strips (do not leave out the green pepper for sure – cuts sweetness of other peppers.
- 3 garlic cloves, thinly sliced
- pinch of salt and pepper
- 1/2 lb. hot Italian sausage links
- 1/2 lb. sweet Italian sausage links
- 4 slices of Monteray Jack Cheese
- 1 Italian loaf, cut crosswwise into 4, then halved lengthwise
Heat the oil in a skillet over medium heat and cook the onion, peppers, salt and pepper until the onion is golden, about 15 minutes.
While the peppers are cooking, preheat the broiler and prick the sausages all over with a fork, and now broil the sausages, turning once, until golden and completely cooked through (about 10 minutes).
Transfer sausages to a cutting board and let stand for about 5 minutes, then cut in half lengthwise.
Fill the buns with the peppers and sausages. Add a slice of Monteray Jack cheese and let it melt over the hot mixture. Yummmmmmm. Add a cold drink and potato salad and you have a meal fit for a king.
Red Pepper Soup With Sherry
Don made this soup last night and it is wonderful. I have made it before but “the boy” is a super soup maker. Maybe if I keep saying that he will make more. I wonder….
- 4 large red peppers (if you have a mix of yellow, orange and red, use them)
- 2 tbsp. butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 tbsp. sherry
- 1 tbsp. fresh lemon juice
- pinch of salt and pepper
- sweet basil
Cut the peppers in half and remove the seeds and white ‘pith’. Place cut side down on a parchment lined cookie sheet and place under the broiler until the skins get blackened. Remove and place in a plastic bag to steam for about 5 minutes. Remove from bag and peel off the outer skin.
Saute the onions and garlic in butter until soft . Cut the peppers into chunks and add to the onion mix and cook for about 3-4 minutes. Add the broth and cover, cooking for about 20 minutes. Add the sherry and lemon juice and stir to combine..
Place in a blender (small bits at a time) and puree. Strain into another pot. When serving, make sure it is hot but not boiling. Garnish with a basil leaf and a few crackers.
I love this soup…..it is fresh, it is tasty and it gives you a “the world is a good place” feeling. Try it…
Oh yeah, it is also good as a chilled soup. True!
Pistachio Crusted Chicken With Blackberry Sauce
What a gourmet way to serve four people a chicken dinner. True! It looks and tastes like a 5 star restaurant…well, I guess it is ‘cuz it is yours.
- 1 cup fresh blackberries
- 3 tbsp. white wine vinegar
- 1 tbsp. sugar
- 1/2 cup Crisco oil
- 3-6 tsp. water (optional)
Puree the blackberries, vinegar and sugar in a blender until smooth. With blender running, slowly add the oil. Add water until it is as thin you want it to be for a sauce. Set aside.
- 1 cup chopped pistachios
- 3/4 cup Panko breadcrumbs
- 1 tbsp. plus pinch of kosher salt
- 3 tsp. coarsely ground pepper
- 1/3 cup honey mustard
- 1/4 cup mayonnaise not salad dressing
- 1 tbsp. Dijon mustard
- 4 large skinless boneless chicken breast halves, butterflied
- 4 tbsp. unsalted butter
- 3 tbsp. peanut oil
- 4 cups mixed spring greens
- 1/2 cup fresh blackberries
Preheat oven top 375 degrees. Mix the nuts, panko crumbs, 1 tsp. salt and 2 pinches of pepper to a bowl. Mix the honey mustard, mayo, Dijon mustard and remaining salt and 1/2 tsp. pepper to a bowl.
Dip the chicken pieces, one at a time, to completely coat and press gently to adhere.
Divide equal amounts of the butter and peanut oil to a skillet and cook the chicken pieces on medium heat for about 4 minutes each side. Transfer to a parchment lined cookie sheet and bake for another 15 minutes until completely cooked through.
Put equal amounts of the mixed spring greens on 4 salad plates, chicken on top. Add some fresh berries and place the sauce on the side. YUMMY!
Wine anyone?
Feta Sauce for Steaks
Believe it or not, warmer weather is on its way and the bbq will be up and running. If you want a different sauce to go with your steaks, try this one.
- 3/4 cup feta cheese, crumbled
- 3/4 cup sour cream
- 1 tsp. fresh lime juice
- 2 drops cayenne pepper
- 2 drops worchestershire sauce
- 3 tbsp. finely chopped sundried tomatoes
- pinch of pepper
Put all the ingredients in a blender and go for it. Blend until completely smooth and put in a bowl, covered, in the refrigerator until ready to serve. Make sure you cut your steak against the grain and it won’t be tough.
If having a salad and/or vegetables you have a great meal. Enjoy!