RECIPE: Tomato Jam

Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you’re producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can’t counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.

• 1 ½ pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
• 1 cup sugar
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon fresh grated or minced ginger
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1 teaspoon salt
• 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.  Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

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RECIPE: Cauliflower Soup with Blue Cheese and Parsley

This is a great twist on the traditional cauliflower soup. It uses much less cream than the traditional soup, but is nice and filling because of the blue cheese.

Ingredients for one Person

1 tbsp. butter

1/2 onion, chopped

2 cloves garlic, chopped

1 large sprig thyme

1/2 cauliflower cut into florets

2-3 tbsp. parsley, chopped

2 cups vegetable or chicken stock

1/4 cup crumbled blue cheese

1/2 cup half and half

Kitchen equipment needed:

Pot

Wine pairing suggestion:

I would suggest a New World Pinot Noir from Australia or New Zealand.

Preparation and Cooking Instructions

Chop the onion and garlic and set aside.

Melt the butter in a skillet. Add the onion, garlic and thyme and season with salt and pepper. Cook over medium heat for about 5 minutes, or until the onions are soft. Making sure to stir often, so the onion and garlic do not burn.

While the onions are cooking cut the cauliflower into florets, taking off the majority of the stalk. Set aside. Chop the parsley and set aside with the cauliflower.

When the onions are soft add the cauliflower and parsley to the soup and cook, stirring occasionally for 5 minutes.

Add the stock and simmer for 15-20 minutes until the cauliflower is tender, stirring occasionally.

Reduce the heat to low and add the blue cheese and stir until well combined.

Add the half and half and cook until heated through.

Ladle soup into a bowl and enjoy!

RECIPE: Lemon and Oregano Chicken with, Parsley, Radish, cucumber and Feta Salad

A Greek inspired dish, with oregano, lemon and feta. The salad’s bolder flavours complement and enhance the chicken’s lighter taste.

Ingredients for one Person

1 chicken breasts, boneless

2 tsp. lemon juice

2 tbsp. olive oil

1 tbsp. fresh oregano

1/4 tsp. dried oregano

Salad:

1 Kirby or Persian cucumber, sliced and quartered

3-4 radishes, sliced and quartered

Small handful parsley, chopped

1/4 cup crumbled feta cheese

1 tbsp. olive oil

1 tsp. red wine vinegar

1/8 tsp. garlic powder

Kitchen equipment needed:

Skillet for cooking chicken

Bowl for mixing salad

Zip lock bag or bowl

Wine pairing suggestion:

A Sauvignon Blanc will go well with the pepperiness of the radishes, as well as the oregano and chicken.

Preparation and Cooking Instructions

Place the olive oil for chicken, the dried oregano, half the fresh oregano and lemon juice in a zip lock bag or a bowl. Season the chicken liberally with salt and pepper on each side, then place the chicken in the bowl/bag and blend with the marinade to cover chicken. Let sit for 10 minutes.

Chop the cucumber radishes and parsley and combine in bowl with feta cheese.

Place the skillet over medium-low heat. Add the chicken with marinade to the pan. Let cook for 8-10 minutes on each side. Cooking it on a low temperature will ensure the chicken does not dry out.

While the chicken is cooking, whisk together the olive oil and vinegar with a small whisk, or fork, to make a vinaigrette. Add the garlic powder and stir to combine.

Add the vinaigrette to the salad and toss to coat the salad.

When the chicken is done, plate next to the salad and sprinkle with the remaining fresh oregano.

Enjoy!

RECIPE: Rutabaga and Carrot Mash

A Scandinavian specialty, this is a great sweet and savoury mash that goes great with lamb and other meat dishes. 

1/4 rutabaga, chopped

1 carrot, chopped

1.5 tbsp. butter

1/4 cup cream

Peel the rutabaga and carrot and cut into 1/2 inch pieces. 

Place the vegetables in the pot with salted water. Cook until the vegetables are soft, about 10-15 minutes.

Drain and place back in the pot. Add the butter and cream to the pot and mash together, taste with salt and pepper.

RECIPE: Chipotle Chicken with Rajas (sautéed poblano peppers and onions)

Rajas is a traditional side dish in Mexico. Roasted pobalo peppers with crema and onions – a surprising sweet and spicy treat. Paired with chipotle seasoned chicken you have a great Mexican feast!

Ingredients for one person

1 poblano pepper, roasted and sliced

1/2 white or sweet onion, sliced

1 clove garlic, chopped

1/4 tsp. dried oregano

1 tbsp. Mexican crema or crème fraiche

1/2 tbsp. olive oil

2 boneless chicken thighs

1 tsp. chipotle powder

1 pinch sugar

1 tsp. lime juice

1 tbsp. olive oil.

Corn tortillas to serve

Kitchen equipment needed:

Skillet

Bowl for marinating chicken

Tongs

Zip lock bag

Wine pairing suggestion:

Think lager beer, Corona, or perhaps a margarita.

Preparation/ roasting of poblono/ Cooking Instructions

If you have a gas stove hold the poblano with your tongs over the fire/ or rest on top of the element, until it is blistered black on the outside. Turn to roast all sides.

If you have an electric stove, place the poblano under the broiler, turning until it is blistered black on the outside.

Put the poblano in the zip lock bag for 10 minutes.

Season the chicken with the chipotle powder and sugar and squeeze the lime juice over and set aside.

Slice the chicken and chop the garlic.

Place the skillet over medium-low heat and add the olive oil. Cook the chicken for 4-5 minutes on each side.

Take the chicken out and set aside.

With the poblano in the bag, rub the pepper with your hands to remove the skin. It should come off easy. Take the pepper out and rinse under running water to remove the rest of the skin.

Slice into 1/4 inch strips.

Clean the skillet. Add the olive oil for the rajas to the skillet, over medium heat. Add the onion. Sautee for 2 minutes, until the onion is soft. Add the garlic, poblano, oregano and crema and cook for about 2-3 minutes.

Serve with the chicken.

RECIPE: Mustard Crusted Fish with Sautéed Fall Vegetables

Sautéed root vegetables are paired with a flavourful mustard crusted fish for this fall inspired dish

Ingredients for one Person

5 oz. pike or cod fillet (or similar white fish)

1 tbsp. Dijon mustard

Salt and Pepper to season

1/4 cup corn starch

1 tbsp. olive oil

1 tbsp. butter

1/2 tbsp. olive oil

2 small stalks celery, chopped

2 carrots, chopped

1 small onion, chopped

1 clove garlic, chopped

1/4 cup vegetable stock

2 tbsp. heavy cream

Kitchen equipment needed:

Non-stick skillet

Wine pairing suggestion:

A Sauvignon Blanc or a big Chardonnay would both go well with both the fish and the mustard.

Preparation

Chop the celery, carrots, onion and garlic and set aside.

Cooking Instructions

Heat the olive oil and butter in the skillet over medium heat. When hot add the vegetables and sauté, stirring constantly for 2-3 minutes. Add some salt and cook for another minute. Add the stock and cook, uncovered for another 10 minutes, until the vegetables are softer, but still firm. If the liquid evaporates too quickly add some water 1/4 cup at a time.

While the vegetables are cooking prepare the fish.

Pat the fish dry with a paper towel. Then spread the Dijon mustard on one side, and season liberally with salt and pepper. Turn and spread the mustard on the other side and again season with salt and pepper.

Place the corn starch on a plate, but do not coat the fish until you are just about to cook it, as it will not become as crisp otherwise.

When the vegetables are done, stir in the cream, take out and set aside.

Rinse out the pan and place it back over medium-high heat. Add the olive oil back to the pan. When hot coat the fish on each side with the corn starch, by dipping the fish in the mixture and shaking off the excess.

Then fry until the fish is flaky, about 3-4 minutes on each side.

Serve on top of the vegetables

RECIPE: Middle Eastern Spiced Lamb with Parsley and White Bean Salad

With nods to the Middle East, a spice blend including garlic, onion, cinnamon, cumin and chili round out the flavour of lamb loin chops. Paired with a light and zesty parsley and white bean salad, this dish is something a little different that you can enjoy all year. Flavourful, but not too heavy.

Ingredients for one Person

For Lamb

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. ground cumin

1/4 tsp. cinnamon

1/4 tsp. chili powder

1/4 tsp. salt

1 pinch of pepper

1 pinch of sugar for the lamb

2 lamb loin chops

1/2 tbsp. olive oil for lamb chop

For Salad:

1/2 bunch parsley, finely chopped

7 oz. white beans

1 scallion, chopped

1 garlic clove, minced

1 tbsp. olive oil for salad

Juice of 1/2 lemon

1/4 tsp. cumin, ground

1/4 tsp. fine sea salt

Pepper to taste

Kitchen equipment needed:

Large bowl for mixing salad

Medium-large skillet for lamb

Tin-foil for lamb to rest

Wine pairing suggestion:

The spices of the lamb go well with a fruitier, not too heavy red. Think a Petite Syrah or a Cabernet Sauvignon.

Preparation

Put all the spices for the lamb, except the sugar, together in a bowl. Blend them together and then sprinkle over the lamb. Take a pinch of sugar and sprinkle over the lamb; this will help caramelize the surface.  Set aside.

Chop the parsley by first taking the leaves off the stems, if you get some of the tops of the stems that is OK.. Then gather the leaves together in a bundle and chop the parsley until the peices are about 1/4-1/2 inch

Chop the scallion and mince the garlic.

Cooking Instuctions

Make the salad by combining the parsley, scallion, garlic and beans in a bowl large enough to toss the ingredients. Add the cumin and blend. Then add the olive oil and lemon juice. Again, blend and taste. If you like it with more lemon and/or olive oil, add some more. Add the pepper and salt, a little at a time, tasting in-between. When it is to your liking, set aside.

Place the skillet over medium-high heat and add the oil.

When the oil is hot, but not smoking, place the lamb in the skillet and turn the heat to medium. Cook for about 4-5 minutes on each side. Take them out, place on a plate and cover with tin-foil. Let them rest for about 2-3 minutes.

Plate and enjoy!

RECIPE: Linguini with Zucchini, Thyme and Parmesan

Fresh zucchini is sautéed with thyme and pepper and finished off with freshly grated Parmesan. An amazing combination that is fresh and tasty.

Ingredients for one Person

4 oz. pasta

1 zucchini, quartered pieces

5-6 fresh thyme sprigs

1/2 tbsp. butter

1 tbsp. olive oil

1/8 tsp. freshly cracked pepper

Pinch of salt

Kitchen equipment needed:

Pot for cooking pasta

Skillet

Wine pairing suggestion:

The Zucchini pairs well with a Sauvignon Blanc, Sancerre or other dry white wine.

Preparation

Bring a pot of salted water to boil.

First cut the ends off the zucchini, then cut the zucchini in half. Next, cut it in half lengthwise, and then again to make quarters. Finally, chop the quarters into 1/4-inch pieces. Repeat with the other half of the zucchini.

Take the thyme leaves off the sprigs.

Cooking Instructions

When the water has boiled add the pasta and cook for 9 minutes.

When the pasta has been cooking for 5 minutes, heat the butter and olive oil over medium-high heat. Add the zucchini and thyme and sauté for 3-4 minutes. When the pasta is done add about 1/2 a cup of the pasta water and the pasta to the skillet. Turn the heat to high and let simmer for 2-3 minutes, or until almost all the pasta water has evaporated.

Transfer to a bowl and sprinkle with Parmesan cheese.

Serve and enjoy!