Almond Crusted Chicken Breasts

Almond Crusted Chicken Breasts

Ingredients
1 1⁄2 cups sliced almonds
4 chicken breasts, boneless, skinless and cut in half
Salt
Freshly ground black pepper
1⁄4 cup flour
1 large egg, beaten
1⁄4 cup butter, melted
1 teaspoon fresh lemon juice
1 1⁄2 teaspoons fresh basil, chopped

Directions
Preheat oven to 425°F. 

Using your hands, lightly crush almonds into small pieces; set aside.

Place chicken breasts between two sheets of plastic wrap. Pound the chicken lightly with a mallet or meat pounder. 

Season with salt and pepper, and dredge chicken in flour. Dip chicken in beaten egg. Press each chicken breast in almonds, covering chicken well.

Place on buttered baking sheet.  Bake 12 to 15 minutes.

Meanwhile melt butter, add lemon juice and chopped basil leaves.  Drizzle over cooked chicken breasts.

Meanwhile heat butter, lemon juice and basil in a skillet. Drizzle over cooked chicken breasts.

Slow-Roasted Lamb Shoulder And Root Vegetables & Gremolata

Slow-Roasted Lamb Shoulder and 

Root Vegetables & Gremolata

Lamb shoulder is an affordable cut of a pricey meat. When slow-roasted—here with herbs, lemon and honey—it emerges from the oven deeply flavoured and incredibly succulent. Throw in a bed of carrots and potatoes plus a zesty gremolata finish, and you’ve got a comforting one-pan meal, perfect for a casual winter gathering.  Serves 6
Ingredients:
Gremolta
1 cup (250 mL) packed flat-leaf parsley leaves
2 cloves garlic, grated on rasp
Finely grated zest of 1/2 lemon
1 tbsp (15 mL) fresh lemon juice, plus more as needed
1/2 cup (125 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Lamb

1 head garlic, broken into individual cloves, divided

10 sprigs fresh thyme

10 sprigs fresh oregano

5 tbsp (75 mL) olive oil, divided

2 medium-size shallots, finely diced

2 tbsp (30 mL) thyme leaves, finely chopped

1 tbsp (15 mL) dried oregano

1 tsp (5 mL) ground coriander

1/4 tsp (1 mL) dried chili flakes

Finely grated zest of 1 1/2 lemons, divided

4 tsp (20 mL) fine sea salt, plus more to taste

Freshly ground pepper to taste

6 lb (2.72 kg) boneless lamb shoulder

3/4 cup (175 mL) chicken broth

3 tbsp (45 mL) honey, divided

1 tbsp (15 mL) fresh lemon juice

1 lb (455 g) carrots, peeled and cut into 1-inch (2.5-cm) batons

2 lbs (905 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) chunks.

Directions
Gremolata, place parsley in a small food processor. Pulse until finely chopped. Add remaining ingredients and pulse a few more times until combined. Taste and adjust salt and lemon. Transfer to an
airtight container. Refrigerate up to 2 days—it improves in flavour as 

it mellows. Serve at room temperature.
Lamb
Preheat oven to 325°F (163°C).

Peel and mince 3 garlic cloves. Place in a ramekin. Put remaining unpeeled garlic cloves in centre of a roasting pan along with thyme and oregano sprigs. Set aside.

In a medium-size frying pan, heat 2 tbsp (30 mL) olive oil over medium heat. When it’s hot, add shallots and minced garlic. Cook, stirring regularly, until they start to soften, about 3 minutes.

Reduce heat if they start to brown. Remove from heat and stir in chopped thyme, dried oregano, coriander, chili flakes, zest of 1 lemon, 4 tsp (20 mL) salt and pepper. Stir to form a paste. Set aside. 

Score fat on lamb, being careful not to cut into meat. Open up shoulder and trim and discard large pockets of fat. Spread half of shallot mixture over inside, using your fingers to push it into crevices. Roll shoulder back up and spread remaining shallot mixture over exterior. Using butcher’s twine, tie it into a tight roll and place it in roasting pan, fat side up, on top of herbs and garlic. Pour chicken 

broth around lamb and cover with a double layer of foil. Transfer to oven. Cook for 2 hours.

While lamb is roasting, heat 2 tbsp (30 mL) honey, lemon juice, remaining zest and a small pinch of salt over low heat. Warm, stirring, until just combined. Set aside.

In a large mixing bowl, toss carrots with 1 tbsp (15 mL) olive oil and remaining 1 tbsp (15 mL) honey. Season with salt and pepper.

When roast is at the 2-hour mark, remove from oven and carefully remove foil. Baste lamb with pan juices. Spoon off excess liquid in pan, leaving about 1/8 inch (3 mm). Evenly distribute carrots around lamb.

Using carrot bowl, toss potatoes with remaining 2 tbsp (30 mL) oil, salt and pepper. Spread evenly around lamb. Brush honey-lemon glaze over lamb. Roast, uncovered, until vegetables are fork-tender, lamb is deeply browned, and meat easily pulls away with a fork—an instant-read thermometer inserted in centre should read at least 175°F (79°C). Transfer lamb to a cutting board to rest.

Return vegetables to oven and raise heat to 450°F (232°C). Once vegetables have been in oven for 15 more minutes, remove.

Remove and discard string from lamb. Slice or shred the lamb and serve with roasted veggies and gremolata.  Serves 6

Weekday Cassoulet

                                            

Weekday Cassoulet

A cassoulet formerly took days of preparation.  This recipe is quick to prepare resulting in a tasty dish.  Serves 4.

Ingredients

4 Tablespoons EVOO, divided

1 onion, chopped 

4 sweet Italian sausages, about 1 pound total 

1 stalk celery, thinly sliced

2 garlic cloves, smashed and chopped

Kosher salt

Freshly ground black pepper

Two (15.5-ounce) cans cannellini or white northern beans (undrained)

1 cup water

1 teaspoon white wine vinegar

1 cup panko, coarse fresh bread crumbs, or cracker crumbs

1/3 cup chopped fresh parsley

Directions:

Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.

Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.

Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.

Lentil-Mushroom Bolognese

The Best Lentil-Mushroom Bolognese

This vegetarian version is simmered slowly, in layers, allowing the flavors to develop at each level. The result is a hearty, satisfying and deeply flavorful sauce that even the staunchest meat-eaters will love. 

If you have time, make a double batch and freeze the extra for another time.

Ingredients:

1 tbsp (15 mL) olive oil
6 tbsp (90 mL) unsalted butter, divided
1 small onion, diced small, about 1/2 cup (125 mL)
1 medium-large carrot, diced small, about 3/4 cup (175 mL)
2 small celery stalks, diced small, about 3/4 cup (175 mL)
1 pkg (227 g) cremini mushrooms, trimmed, finely diced
1 large clove garlic, minced
1 cup (250 mL) red lentils, picked over, rinsed
3 tbsp (45 mL) tomato paste
3/4 cup (175 mL) milk
1/8 tsp (0.5 mL) freshly grated nutmeg
3/4 cup (175 mL) dry, fruity red wine
1 can (398 mL) diced tomatoes
1 1/2 cups (375 mL) vegetable broth
1/2 to 1 tsp (2 to 5 mL) sugar
Salt and freshly ground pepper to taste
1 1/2 tsp (7 mL) balsamic vinegar
1 lb (455 g) dried rigatoni
Freshly grated Parmigiano-Reggiano for serving
Directions:
Heat olive oil and 3 tbsp (45 mL) butter in a large pot over medium
heat. Add onion. Cook, stirring occasionally, until translucent, about
5 minutes. Add carrot, celery, mushrooms and garlic. Cook, stirring
occasionally, until lightly browned, about 8 to 10 minutes.

Stir in lentils and tomato paste. Cook, stirring often, until darkened
and well combined, 1 to 2 minutes. Stir in milk and nutmeg. When it
starts bubbling, reduce heat to maintain a gentle simmer. Cook,
stirring occasionally, until milk has evaporated, about 5 minutes.

Add wine. Cook, stirring occasionally, until evaporated, about 8
minutes.

Stir in tomatoes and broth. Raise heat to high. When it comes to a
boil, reduce heat to medium- low. Cover and simmer, stirring
occasionally, until vegetables and lentils are very tender, 20 to 25
minutes. Remove lid, stir in 1/2 tsp (2 mL) sugar, and season with
salt and pepper. Simmer, uncovered, for 5 minutes more. Stir in
vinegar. Taste and adjust seasonings. Add remaining 1/2 tsp (2 mL)
sugar, if necessary.

Bring a large pot of salted water to a boil. Cook rigatoni according to
package directions, drain and stir into sauce along with remaining 3
tbsp (45 mL) butter. Serve with Parmesan cheese.  Serves 4 to 6

Heirloom Tomato Sandwich

                                                Heirloom Tomato Sandwich
When tomatoes are at their peak, you can always cut them into thick slices and enjoy them atop apiece of toast—with a drizzle of good olive oil and a generous pinch of flaky sea salt. (You should do this!) But when you really want to make a meal of it, this sandwich will elevate those slices of summer's sweetness into a sandwich of your dreams. Take it outside and enjoy!
Makes up to 4 sandwiches on classic sandwich bread or small sandwich rollsor makes 2 large deli-style sandwiches on larger deli rolls.
Ingredients:
10-12 oz green cabbage, shredded
4 cups packed de-stemmed kale leaves, very finely chopped
1/4 cup Honey-Mustard Vinaigrette (plus more as needed), recipe follows
fine sea salt
freshly ground black pepper
2-4 soft sandwich rolls or ciabatta rolls, cut in half, or 4-8 slices good-quality sourdough or multigrain bread
8-12 oz feta cheese (or nondairy alternative), sliced in 1/4-inch pieces (make sure to buy a block, not crumbled)
1 large avocado, pitted and cut into thin slices
2-3 heirloom tomatoes (depending on their size), cut in 1/4-inch-thick slices
Pickled Onions, recipe follows

Honey-Mustard Vinaigrette

1 tbsp plus 1 tsp Dijon mustard
1/4 cup apple cider vinegar
1/4 cup raw honey
2 tbsp extra virgin olive oil
1 1/4 tsp fine sea salt
1/2 tsp freshly ground black pepper

Pickled Onions

1/3 cup apple cider vinegar (or wine vinegar)
1/3 cup water
1 tsp sugar
1/2 tsp salt
1 large red onion, sliced to 1/4 inch

Directions:
Toss together the cabbage, kale and ¼ cup of vinaigrette to evenly combine. Season very lightly with salt and pepper, and add more dressing as needed to generously coat the slaw.

If you are using rolls, slice them open. If using sliced sandwich bread, toast it to ensure it can hold up the layers in this sandwich.
Evenly place the feta slices on the bottom half of each sandwich to evenly cover the bread, 2–3 ounces per sandwich.

Add avocado slices, spacing them slightly apart (about¼ of a large avocado per sandwich, or more if you wish). Top with tomato slices (cutting the slices in half if needed to fit the bread), overlapping them in places or stacking them. Give the tomatoes a modest sprinkle of salt.

Place pickled onions evenly over the tomatoes (I suggest being generous). Pile the dressed cabbage and kale slaw over the top. Close the sandwiches and use a serrated knife to carefully and cleanly slice each sandwich in half. Serve immediately or wrap tightly in parchment or other preferred wrap to take these sandwiches on the go.

NOTE: Adjust cuts and the quantities of ingredients for each layer to fit the type of bread that you are using and the number of sandwiches that you are making. Larger, deli-style rolls can accommodate more stacking. If you are using sliced bread, I recommend toasting it.

Honey-Mustard Vinaigrette: Whisk together the mustard, vinegar, honey, oil, salt andpepper in a small bowl or 2-cup liquid measure. Refrigerate,covered, for up to 2 weeks.

Pickled Onions: Combine the vinegar, water, sugar and salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves.

Stir in the onion and cook, stirring occasionally, for 2–3 minutes, until the onion just begins to soften.

Add additional water if needed, depending on how large your onion is.
Transfer the onions and liquid to a jar and let stand to cool. Cover tightly and refrigerate for up to 1 week.

Baked Feta With Figs, Dates And Olives

           Baked Feta with Figs, Dates and Olives

This deceptively simple appetizer combines creamy feta, briny olives and sweet figs and dates. Perfumed with garlic and herbs, it’s given a final kiss of honey, dill and cracked pepper. Served with warm triangles of pita, it will transport you to the rustic, coastal taverns of Greece. Serves 6
Ingredients:
1 block (300 g) good-quality sheep’s milk feta
1 lemon
1 1/2 cups (375 mL) mixed Kalamata and green olives
6 garlic cloves, crushed
6 dried figs, halved
6 medium-size dates, pitted
1/3 cup (80 mL) extra virgin olive oil
1 tbsp (15 mL) dried oregano
3 fresh oregano sprigs
4 fresh thyme sprigs
4 Greek pitas
2 tbsp (30 mL) honey
1 tbsp (15 mL) fresh chopped dill
Freshly ground pepper to taste
Directions:
Preheat oven to 400°F (204°C).

Place feta in centre of a medium-size baking dish.

Using a Y peeler, remove lemon zest in strips and place in a medium-size bowl. (Save rest of lemon for another use.)

Add olives, garlic, figs, dates, oil, dried oregano and fresh oregano and thyme. Stir until well combined and pour into baking dish around feta.

Bake until feta and olives are soft and feta is slightly golden, 30 to 35 minutes. During last 10 minutes of cooking, wrap pitas in foil and place in oven to warm through.

When feta is done, drizzle with honey and sprinkle with dill and pepper. Cut pitas into triangles and serve immediately with feta.

Celery, Chicken, Chive & Bean Salad

Celery, Chicken, Chive & Bean Salad

For the longest time I didn’t think I liked bean salads, and then I tried one made with soft navy and edamame beans. Now I love them, and I think you’ll love this lemony, colourful version, too. The chicken breast is brined overnight, so begin a day ahead; otherwise it’s all very easy, super-satisfying stuff that can be eaten as a main. If you have chives growing in your yard, use the flowers as a tasty garnish.

Ingredients:

1½ cups (375 mL) buttermilk

½ white onion, thinly sliced

1 tsp (5 mL) celery salt

½ tsp (2 mL) coarsely ground black pepper

4 stalks celery, divided

2 boneless skinless chicken breasts, about 1 lb. (500g) total weight

⅓ cup (80 mL) olive oil

¼ cup (60 mL) lemon juice

1 tbsp (15 mL) lemon zest

1 clove garlic, finely chopped

1 tsp (5 mL) salt

1 can (398 mL) navy beans, drained and rinsed

2 cups (500 mL) shelled soy beans (edamame), cooked according to package directions

½ cup (125 mL) finely chopped chives, about 1 bunch

Chive flowers to garnish (optional)

Directions:

In a medium resealable bag, combine buttermilk, onion, celery salt and pepper. Thinly slice 1 stalk of celery and add to bag along with chicken breasts. Seal and massage contents briefly to dissolve salt and coat chicken thoroughly. Refrigerate overnight.

Preheat barbecue to medium and oil grill. Remove chicken from brine, pat dry and cook for 6 to 7 minutes per side, until juices run clear or internal temperature reaches 165°F (74°C). Remove to a board and let rest while preparing remaining ingredients.

In a large serving bowl, whisk together olive oil, lemon juice, lemon zest, garlic and salt. Cut remaining 3 stalks of celery in half lengthwise and thinly slice on the bias; add to bowl along with navy and soy beans. Sprinkle chives over. Slice chicken into bite-sized pieces, add to salad and gently toss to combine.

If using chive flowers, separate individual flowers from 4 or 5 ball-shaped heads and sprinkle over salad before serving.  Serves 4

Eggplant Walnut Dip. ~. Vegetarian

Eggplant Walnut Dip

               Everything you will need to make this awesome Dip                                                    

Ingredients:                                                    Garnishes 

1 large eggplant or 2 small                              EVOO                                      
2 small cloves garlic                                        Sumac
⅓ cup Greek yogurt or sour cream                  Ground cumin
¼ cup walnuts toasted                                      Chili flakes
2 tbsp tahini, heaped tbsps                               Parsley or mint
1-2 tbsp lemon juice                                         Pomegranate molasses
salt and pepper as needed                                 Toasted Walnuts

Serving Suggestions

cut raw Veggies
Pita or pita chips

Directions:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Pierce the eggplant halves a couple more times so the steam can escape.** see notes for roasting on a bbq.
Bake eggplant until very soft, blackened and wrinkly on the exterior, about 40-45 minutes. Remove eggplant and let cool slightly

In a food processor, pulse the walnuts until they are finely ground. Next to the food processor, add the tahini, yogurt, lemon juice, cumin, garlic,, salt, and pepper. Process until smooth and creamy.

Once cooled scoop the soft flesh out of the cooled eggplant and transfer it to the food processor. Pulse the food processor motor a few times until you have a slightly chunky, but mostly smooth and luscious dip, scraping the sides down if necessary. 

Adjust the dip for seasoning if necessary. Transfer the dip to a shallow bowl, spread it in concentric circles making a couple of deeper trenches for the beautiful olive oil and garnishes to accumulate. Garnish with sumac, chili flakes/paprika, ground cumin, parsley, olive oil, and pomegranate molasses if using.

Serve the dip at room temperature with vegetable crudies, pita chips or crackers or part of a summer meal with meatballs, Shirazi salad and pitas.

To roast the eggplant on a bbq simply stab the eggplant a 4-5 times and place it on the bbq. Rotate as it gets charred so it chars evenly. Roasting on a bbq produces intense smokiness.

Piercing the eggplant helps release steam that builds up inside the eggplant (due to the intense heat and natural high moist content of the eggplant) and prevents bursting. (true story, happened to me)

The mentioned garnishes all very delicious, but you don’t need all of them. A simple drizzle of olive oil and black pepper works just as well

Pizza Beans

Pizza Beans

The clever idea to give beans the pizza treatment comes from Deb Perelman and her beloved food blog Smitten Kitchen. The gooey, cheesy, saucy beans are scooped up with garlic-rubbed toasts, and, made with jarred sauce and canned beans, this hearty vegetarian appetizer comes together in no time.  Serves 6 to 8 as an appetizer
Ingredients:
1 1/2 cups (375 mL) tomato sauce, preferably Rao’s or Carbone
1/2 cup (125 mL) unsalted vegetable stock
2 cans (each 540 mL) white kidney beans, drained, rinsed
1/3 cup (80 mL) chopped basil
Freshly ground pepper to taste
1/4 cup (60 mL) finely grated Parmigiano‑Reggiano
6 oz (170 g) mozzarella, coarsely grated, about 2 cups (500 mL)
16 baguette slices, cut just under 3/4 inch (2 cm) thick on a bias
2 cloves garlic, peeled, halved
Extra virgin olive oil for drizzling
Flaky sea salt to taste
Basil leaves to garnish
Directions:
Preheat oven to 425°F (218°C). Arrange racks in middle and upper third of oven. Line a heavy-duty baking sheet with foil.

Place sauce, stock and beans in a 10-inch (25-cm) cast-iron skillet over high heat. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until they resemble saucy baked beans, about 10 minutes. Stir in basil and season with pepper.

Remove from heat and sprinkle with Parmesan then mozzarella. Bake on middle rack until bubbling and cheese has browned in a few spots, 10 to 12 minutes.

While beans are baking, arrange baguette slices on prepared baking sheet.

When beans come out, switch oven setting to broiler on high. Broil baguette slices in upper third of oven until nicely browned, about 45 seconds per side. Remove from oven. Rub tops with cut sides of garlic and drizzle with olive oil. Sprinkle lightly with sea salt. Transfer to a bowl or plate and serve immediately with the beans still in their skillet. (To prevent burns, cover skillet handle with a clean, folded kitchen towel.) Scatter basil leaves overtop beans for garnish.

Greek Chopped Salad With Lemon Vinaigrette

Greek Chopped Salad With Lemon Vinaigrette

This salad can be made a few hours in advance and still keep its crunch, but hold off on adding the herbs until the last few minutes so they keep their color. Served alongside grilled chicken or shrimp or as a simple salad for lunch, I find myself craving this combination all day long.
Ingredients:
4 cups diced seedless cucumbers (about 2 English cucumbers or 3 to 4 Persian cucumbers)
3 cups halved cherry tomatoes
1 cup finely chopped red onion
Kosher salt
1 cup fresh herbs (such as parsley, dill, and/or mint)
2 tbsp red wine vinegar
¼ tsp Freshly ground black pepper
¼ cup extra-virgin olive oil
1 tbsp freshly squeezed lemon juice
4 oz feta cheese, crumbled (about 1 cup), optional
Directions:
Put the cucumbers, tomatoes, and onion in a bowl along with a pinch of salt.  Chop the herbs coarsely and add to the bowl.

To make the vinaigrette, place the vinegar, 1 teaspoon of salt, and the pepper in a jar. Cap the jar and give it a good shake. Add the oil and give it another shake to combine.

Alternately, whisk the ingredients together in a bowl.

To finish the salad, add the vinaigrette to the bowl and stir. Taste, adding lemon juice if desired and more seasoning if needed. Sprinkle the cheese over the top or serve on the side.

Grilled Flank Steak and Mushrooms With Compound Brown Butter

      

Grilled Flank Steak and Mushrooms

With Compound Brown Butter

Browning butter before turning it into a compound butter gives it a nutty sweetness that flatters both grilled steak and mushrooms. The recipe will make more butter than you need, but it freezes well and is excellent on everything from steamed cod to boiled lobster to baked potatoes. Grilled flat beans or green beans make a great side for this dish.
Ingredients
1/2 lb (225 g) unsalted butter
2 small cloves garlic, grated on a rasp, divided
1/2 tsp (2 mL) fine sea salt, plus more for seasoning
1 tbsp (15 mL) finely grated lemon zest
1 tsp (5 mL) finely chopped thyme
2 tbsp (30 mL) finely chopped parsley
2 tsp (10 mL) fresh lemon juice
1 lb (455 g) flank steak
Freshly ground pepper to taste
1 lb (455 g) small cremini or button mushrooms
Lemon wedges for serving (optional)
Directions:
In a large pan, melt butter over medium heat, stirring often, until beginning to foam. Cook, stirring constantly, until butter smells sweet and nutty, and turns golden brown, 3 to 5 minutes. Immediately pour butter into a large heatproof bowl.

Stir 1 clove garlic, 1/2 tsp (2 mL) salt, lemon zest, thyme and parsley into hot butter. Cool butter until it’s mostly solidified again—if your kitchen is warm, you might have to pop it in the fridge. Break up butter and beat with a hand mixer until whipped and emulsified.

Remove 1/3 cup (80 mL) butter for mushrooms. Cover and refrigerate until ready to use. Scrape remaining butter onto a piece of parchment paper. Form into a small log and wrap well, twisting ends to seal. Refrigerate for at least 4 hours or up to 1 week. (It will also keep in the freezer for up to 2 months.)

In a small bowl, mix remaining garlic and lemon juice, and rub all over steak. Season with salt and pepper. Set aside at room temperature while preparing rest of dish.

Preheat grill to high, about 500°F (260°C).

Melt 1/3 cup (80 mL) reserved compound butter. Place in bowl with mushrooms. Season with salt and pepper, and toss to coat. Thread evenly on 8 small metal or soaked wooden skewers.

Grill steak, with lid closed, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes for medium-rare. Transfer to a cutting board and place 2 to 3 slices of cold compound butter overtop. Tent
with foil and rest for 10 minutes.

While steak is resting, reduce heat on grill to medium-high, about 400°F (204°C).

Grill mushrooms, covered and turning occasionally, until lightly charred and tender, about 10 to 12 minutes. Transfer to a serving platter.

Slice steak against grain and transfer to serving platter with lemon wedges, if desired. Serves 4

Salmon On Fennel Salad With Citrus Dressing.

        

                  Salmon on Fennel Salad with Citrus Dressing                              
This zesty salad complements salmon’s richness while almonds add crunch. The fish can be served hot or cold as a light main course. To serve it as a hearty starter for a meal, cut fish fillets in half lengthwise before grilling. If serving salmon cold, grill right away. If serving hot, make salad first. Serves 8 as a starter or 4 as a main course.
Ingredients:
Salmon

½ lime

½ lemon

½ orange

4 skinless salmon fillets, each about 6 to 7 oz (175 to 200 g)

1 tbsp (15 mL) butter, melted

Salad
1 ½ tsp (7 mL) granulated sugar
1 small clove garlic, minced
¼ tsp (1 mL) salt
Several grindings of black peppercorns
¼ cup (50 mL) olive oil
2 oranges
1 large bulb fresh fennel
4 cups (1 L) baby salad greens or romaine
½ cup (125 mL) slivered almonds, toasted

Directions:

Using microplane or other grater, zest lime, lemon and orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside.

To grill salmon, preheat barbecue to medium-hot. Brush bright pink tops of salmon with butter; place buttered-side-down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to 5 minutes or until a fork used to separate the flakes of flesh show a slightly undercooked centre for medium or opaque for well-done. Sprinkle each fillet with a pinch or 2 of zest (all zest will not be used). If serving cold, cover and refrigerate immediately for up to a day.

To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside. Cut rind off oranges; section. Cut off green fronds from fennel; finely chop some of feather part for garnish. Cut bulb in half; core. Using a mandoline or fine blade of food processor, finely slice crosswise into slaw-like pieces. There should be 4 to 5 cups (1 to 1.25 L). Toss fennel and orange sections with dressing. (If making earlier in day, cover and refrigerate fennel mixture and dressing separately until ready to serve.)

.Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds and reserved fennel tops.  Serves 4 as main course, 8 as starter

Butternut Squash Soup With Apples And Bacon

Butternut Squash Soup 

With Apples and Bacon

Ingredients:
4 slices bacon,, cut crosswise into 1/4 - inch strips 
1/4 cup chopped shallots 
 2 1/2 lb.. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2 - inch dice (to yield about 6 cups) or use 3 bags already cubed squash 
1 small Granny Smith or other tart - sweet apple,, peeled, cored, and cut into 1/2 - inch dice (to yield about 1 cup)
1 tsp.. curry powder 
1 tsp.. kosher salt 
1/2 tsp.. freshly ground black pepper 

4 cups low sodium chicken broth
1 T. chopped fresh thyme leaves 

Directions:
In a large Dutch oven or soup pot set over medium heat,, cook the bacon, stirring occasionally,, until crisp and golden, 8 to 10 minutes.  Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

Increase heat to medium high.. Add the shallots and squash to the pot with the bacon fat and cook until lightly browned, 4 minutes (resist the urge to stir it too  often or it won’t brown).  

Stir in the apple, curry, salt, and pepper and cook for about 4 minutes.  Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes.

Puree soup with an emersion blender until almost smooth. Stir in the thyme and half the bacon.  Season to taste with salt and pepper.  Reheat the soup and garnish each serving with the remaining bacon.

Pomegranate Marinated Flank Steak

Pomegranate Marinated Flank Steak

The longer the flank steak marinates, the more flavorful it will be. Use the ziploc bag to keep the meat and vegetables fully coated in the marinade. Be sure to cut against the grain when slicing the meat. For the dipping sauce, never use the marinade from the steak; instead set aside a separate, unused portion of the sauce from the outset.

Ingredients:

1 1/2 pounds flank steak
2 teaspoons kosher salt
1 teaspoon black pepper
3/4 cup pomegranate molasses
1/3 cup extra virgin olive oil
1/2 teaspoon ground mustard
3 tablespoons brown sugar
1/2 teaspoon granulated garlic powder
1 orange bell pepper, sliced in 1-inch rounds
1 red bell pepper, sliced in 1-inch rounds
1 vidalia onion, sliced in 1-inch rounds
2 tablespoons neutral oil, such as canola, avocado, or safflower, to coat the grill

Directions:
With a fork, prick the flank steak all over. Season both sides of the steak with the salt and pepper.

In a small bowl, whisk the pomegranate molasses, olive oil, mustard, brown sugar, and garlic powder. Set aside about 1/3 of the sauce to use when serving the meat after grilling.
Pour the rest of the marinade in a gallon ziploc bag. Add the flank steak, pepper slices, and onion slices. Pushing out as much air as possible, close the bag and refrigerate the meat for at least 12 hours and up to 24 hours.

To grill the meat, coat the grill grates with the neutral oil using tongs and a bit of paper towel. Heat the grill to medium high.
Once the grill is hot, lay the flank steak, pepper and onion on the oil-coated grates. Grill for 6- to 8 minutes, then flip the steak and vegetables. Grill for another 6 minutes, or to 150 degrees at the center of the steak.

Brush the finished steak with some of the reserved sauce while it rests for 15 minutes. Slice the steak on an angle against the grain, and serve with more of the reserved sauce over top or on the side.

Cacio e Pepe Rolls

 

Cacio e Pepe Rolls

The popular cheesy, peppery pasta provides inspiration for these flaky, savoury rolls. For the best results, use a scale to measure flour, and ensure everything is chilled (except the cream cheese). The rolls can be frozen and baked straight from the freezer for an impromptu cinq à sept celebration.   Makes 12 rolls.  

Ingredients:

Toasted Pepper Cream

1 tbsp (15 mL) unsalted butter

1 tsp (5 mL) freshly ground pepper

1/4 cup (60 mL) soft cream cheese, at room temperature

Dough
3 cups (750 mL) all-purpose flour (390 g), plus more for dusting surface
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) baking soda
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) Diamond Crystal kosher salt or 1 tsp (5 mL) fine sea salt
1/4 tsp (1 mL) freshly ground pepper
8 oz (225 g) unsalted butter, cold, cut into 1/2-inch (1-cm) pieces
1 cup (250 mL) chilled buttermilk, plus more as needed for dough and brushing
1 1/4 cups (310 mL) finely grated Pecorino Romano, chilled

Directions:
For the toasted pepper cream, melt butter in a small saucepan over medium-low heat. Add pepper and stir until fragrant, about 15 
seconds. Remove from heat and set aside for a few minutes to cool.

Place cream cheese in a medium bowl. Stir until a smooth paste forms. Stir in butter mixture until well combined. Set aside.

To make dough, in a large bowl, whisk flour, baking powder, baking soda, sugar, salt and pepper. Scatter in butter. Using a pastry blender or your fingers, work butter into flour until no piece of butter is bigger than a pea. Pour in buttermilk and stir with a fork to combine. When dough is close to coming together, use your hands to mix in the final bits of flour. If the mixture still seems a bit dry, add 1 tsp (5 mL) buttermilk at a time, just until the dough comes together.

Transfer to a lightly floured surface and gently pat into a rectangle. Fold into thirds, as you would a letter. Rotate so long side is facing you. Cut in half crosswise and stack the two pieces on top of each other.

Using a rolling pin, gently roll dough into a rectangle and repeat process above.

Roll into a 9 x 12-inch (23 x 30-cm) rectangle with long side facing you. Spread toasted pepper cream to edges of dough. Sprinkle Pecorino Romano evenly overtop. Roll dough onto itself, lengthwise, into a tight coil. Cut log into 12 even rounds. Place on a parchment-lined baking sheet at least 2 inches (5 cm) apart, tucking tail of each 
roll underneath. Freeze for 15 minutes.

Place rack in centre of oven and preheat to 400°F (204°C).

Brush biscuit tops with buttermilk. Bake until golden brown, 20 to 22 minutes. Cool a few minutes before serving. (Rolls are best served on the day they are baked. The unbaked rolls can be frozen fully on the tray then transferred to a freezer bag and stored in freezer for up to 1 month. 

Bake from frozen and add a few minutes to the baking time.)

Salmon Poached In White Wine With Tangerine & Bay Leaf

Salmon Poached In White Wine 

With Tangerine & Bay Leaf

This salmon dish is lovely served warm with orzo and buttered spinach but is also wonderful when chilled and added to a salad the next day. If you can’t find tangerines, mandarins will work well.   Serves 4
Ingredients:
2 tbsp (30 mL) olive oil
1/2 cup (125 mL) thinly sliced green onions
1 1/2-inch (4-cm) piece fresh ginger, sliced as thinly as possible
2 fresh bay leaves
2 tangerines, zested on a rasp
1 cup (250 mL) dry white wine
1 tsp (5 mL) salt
4 salmon fillets, each 6 oz (170 g), skin removed
1/4 cup (60 mL) mayonnaise
Freshly ground black pepper to taste
1 cup (250 mL) microgreens, divided
Directions:
In a large deep-sided skillet, heat olive oil over medium heat. Add green onions, ginger and bay leaves. Cook for 7 minutes or until onions and ginger are softened.

Place 1 tsp (5 mL) tangerine zest in a small bowl. Slice tangerines in half. Juice 1 half into the small bowl with the zest, and set aside. Juice remaining halves into the pan once onions and ginger are cooked. Place 4 tangerine halves, along with the remaining zest, into the pan. Add white wine, salt and 1 cup (250 mL) water. Cover, bring to a boil, then reduce to a simmer. Allow the liquid to simmer for 10 minutes to allow flavours to be released.

Carefully slide salmon fillets into poaching liquid—salmon should be fully immersed. If needed, add enough water to just cover fish.

Replace lid and simmer until salmon is cooked through, about 10 minutes, depending on thickness.

Meanwhile, stir reserved zest mixture with mayonnaise and season generously with black pepper to taste.

When salmon is cooked through, gently remove to a plate, drizzle with mayonnaise mixture and top with microgreens.   Serves 4

Khachapuri

 

Khachapuri  Geogian Church Bread

This soft, cheese-filled bread is the national dish of the country of Georgia. Part of its charm is that it varies by region; the open-faced Adjaruli version is filled with cheese and herbs, and garnished with an egg on top. Georgians typically serve khachapuri for breakfast or enjoy it at lunch; either way, it's a traditional way to welcome friends and family to the table. Using bread flour in this recipe makes the dough easier to work with, less prone to tear, and a sturdier "nest" for its substantial filling. Prep 1 hr. Bake 25 to 32 min. Yield: 4 Breads 
Ingredients
Dough
3 tablespoons (43g) unsalted butter
1 cup (227g) milk
1 1/2 teaspoons (6g) granulated sugar or 1 tablespoon (9g) non-  
   diastatic malt powder
1/2 teaspoon coriander
1 1/2 teaspoons (9g) salt
2 teaspoons instant yeast or active dry yeast
2 3/4 cups (330g) Unbleached Bread Flour

Filling

2 cups (227g) mozzarella cheese or Muenster cheese, shredded
1/2 cup (113g) ricotta cheese
1/2 cup (57g) crumbled feta cheese
1 large egg
2 tablespoons (14g) Unbleached Bread Flour
1/2 teaspoon salt
1/2 to 1 teaspoon coarsely ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons finely chopped chives

Egg wash

1 large egg beaten with 1 teaspoon water

Garnish

4 large eggs, cold from the refrigerator
4 teaspoons (19g) butter

Directions:

To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.

Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.

After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.

Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.

To make the filling: Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor; leave some bits of the cheese intact.

To assemble: Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150g each.

Roll each piece into an oval shape about 10" long and 6" wide. Cover with greased plastic wrap, and let rest for 15 minutes.

Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1" of the edges.

Pull the dough's edges up around the cheese, folding and twisting the ends to form a boat shape.

Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F with two racks toward the center.  

Brush the exposed edges of the khachapuri with the egg wash and bake for 15 to 20 minutes, until they feel set; they won't have started to brown nor will the filling be bubbly, but don't worry; they're going to continue to bake once you add their egg-and-butter garnish.

Remove from the oven and use the back of a spoon to make an indentation about 3" across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for an additional 8 to 10 minutes (for soft-set eggs), or 12 to 15 minutes (for firmer eggs).

Remove from the oven and serve warm. Garnish with additional fresh herbs, if desired.

Storage information: Store any leftover khachapuri, well wrapped, in the refrigerator for up to five days.

Tips from our Bakers

While there are many regional iterations, the Adjaruli khachapuri is probably the most familiar to Americans; this recipe has been tweaked somewhat to include readily available ingredients (see tip below). Made in an oval, with an egg added for the second half of the bake, it's thought to evoke a boat, the ocean, and the sun, testament to the region of Adjara's location on the Black Sea.

While the traditional cheeses used in native Georgian Adjaruli khachapuri are imeruli and sulguni, they're difficult to find in this country. The most commonly suggested (and available) substitutes for these Georgian cheeses are mozzarella and feta, which we've combined here with ricotta.