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Posts from the ‘Salads’ Category

A Lunch in June

Cherry Tomatoes Topped with Cambazola 
Grilled Chicken Salad with Mangoes, Avocados & Cashews
Mixed Buns from Terra Breads
Mini Frangipane & Raspberry Tarts

Here is a lunch menu that I served to friends who came over from Victoria for the day. We were meeting at “Fly Over Canada” at Canada Place and returning to our home for lunch, so I wanted to have everything prepared in advance, with minimal final assembly required, so that we could sit down, relax, and enjoy the brief time together. The salad alone makes a quick dinner any night.

Cherry Tomatoes Topped with Cambazola

This is a very simple, but delicious and pretty-looking appetizer. You can prepare the cheese mixture a few days ahead of time, then bring it to room temperature to make it possible to spread onto the tomatoes. Assemble a few hours ahead, if desired, and keep covered until ready to serve. This dish came from Canal House Cooking Volume No. 4 by Melissa Hamilton and Christopher Hirsheimer.

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12 cherry tomatoes, halved
4-6 oz. cambazola cheese, room temperature (the quantity of cheese will depend on the size of the tomatoes)
2 T. unsalted butter, room temperature
freshly ground black pepper
Italian parsley, for garnish

Mash together the cheese and butter and season with freshly ground black pepper to taste. Spread on halved tomatoes and garnish with parsley and more pepper.

Grilled Chicken Salad with Mangoes, Avocados & Cashews

I love all of the ingredients in this salad. They combine to provide a wonderful blend of colours, flavours and textures. This too can be prepared in advance: the dressing can be mixed several days ahead, and the chicken grilled and the rest of the salad ingredients combined in a bowl a few hours before slicing, tossing and plating. It is only slightly adapted from a recipe in Bonnie Stern’s Essentials of Home Cooking. The original recipe calls for grilled Calamari, but Bonnie suggests that chicken, shrimp or steak can also be used.

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Honey Sesame Dressing
1/4 C. orange juice
2 T. rice vinegar
1 T. honey
1 clove garlic, minced or grated
1 t. salt
1/3 C. vegetable oil
1 t. sesame oil

Salad
6 C. coarsely chopped radicchio
6 C. coarsely chopped curly endive
1 mango, peeled and diced
1 can (14 oz.) hearts of palm, drained and sliced
2 whole boneless chicken breasts
2 T. olive oil, 2 T. soy sauce, for chicken
salt and pepper to taste
1 ripe avocado, peeled and sliced
1/2 C. toasted cashews

For Dressing: In a small bowl, whisk together orange juice, vinegar, honey, garlic and salt. Whisk in oils and season to taste. Cover and refrigerate until ready to use.

For Chicken: Drizzle chicken with olive oil and soy sauce. Season, then grill until just opaque. The most common complaint I hear about chicken breasts is that they tend to be dry. If you watch them and take them off the heat just before they turn completely opaque, they will continue cooking as they sit, and will stay moist. Set chicken aside until ready to slice and serve. Cover and chill if the salad is not being served within 1/2 hour.

For Salad: In a large bowl, combine salad greens, mango and hearts of palm. Toss with some of the dressing and season to taste. Arrange on plates and add sliced chicken, avocado and toasted cashews. Makes 6 luncheon sized salads.

Mini Frangipane & Raspberry Tarts

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This recipe is from China Moon Cookbook by Barbara Tropp which makes one 9″ tart. I have adjusted the ingredients so that it makes 2 dozen mini tarts.

Frangipane
3/4 C. sliced almonds
1 T. + 2 t.flour
6 T. unsalted butter, cut into small pieces
3/4 t. lemon zest
1 egg, beaten
1 t. lemon zest, grated
1/4 t. almond extract

Combine the almonds and flour in a food processor and process until finely ground but not oily. In a separate bowl, beat the butter and sugar until smooth, then add the lemon zest and the beaten egg. Stir in the almond/flour mixture and the almond extract and beat until smooth. Use immediately, or cover and chill for up to a week, then bring to room temperature before using.

Pastry
3/4 c. + 2 T. flour
3 T. icing sugar
1/2 c. cold, unsalted butter

1/2 c. sliced almonds, for topping

Combine flour and icing sugar in bowl of food processor. Cut butter into cubes and add to dry ingredients. Process, on and off, until a soft cohesive dough forms. Taking about 1″ balls of dough at a time, press evenly into miniature muffin tins. Bake at 375ºF until starting to become golden brown, about 10 – 15 minutes. Allow to cool slightly in pan, then tap out onto a rack. When cool, carefully place
tart shells back into the tins. Place 1 raspberry in the centre of each tart, then fill the frangipane over and around it. Top with a few sliced almonds and bake at 375ºF until puffed and golden, about 30 minutes. Makes 2 dozen tarts.

May 2014 Dinner Party for 6

Barbecued Salmon on Crostini with Caper & Horseradish Sauce
Mixed Lettuce with Basil Vinaigrette, Avocado & Grilled Oyster Mushrooms
Halibut with Fennel Potato Purée, Citrus Sauce and Green Harissa
Almond Cookie Baskets with Rhubarb Compote, Vanilla Gelato and Fresh Strawberries

This menu celebrates the fish, basil, rhubarb and strawberries that are all fresh and abundant in Vancouver markets right now. Many of the elements of this party menu can be made ahead of time and assembled just before serving. Instructions for this are in italics within each recipe.

Barbecued Salmon on Crostini with Caper & Horseradish Sauce

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8 oz. barbecued salmon (I purchase this at the Granville Island Market, Seafood City)
2 T. red onion, or shallot, peeled and finely chopped
2 T. capers, drained and chopped
1 T. prepared horseradish
1/4 C. mayonaise
2 t. red wine vinegar
salt and pepper, to taste
crostini or crackers

For Sauce: Combine onion, capers, horseradish, mayonnaise, and vinegar in a small bowl. Season to taste with salt and pepper. The sauce can be mixed together up to 3 days before serving.
For Crostini: Slice a baguette or ciabatta bread in 1/2″ slices and brush lightly with olive oil. Grill or broil until browned on both sides. Rub one side with a peeled clove of garlic.
Place the salmon on a platter with the bowl of sauce and crostini or crackers alongside.

Mixed Lettuce with Basil Vinaigrette, Avocado & Grilled Oyster Mushrooms

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1 C. basil leaves
1  1/2 T. balsamic vinegar (red or white)
1  1/2 T. sherry vinegar
2 t. honey
2 cloves garlic
1  1/2 t. Dijon mustard
6 T. oil (3 T. olive oil, 3 T. grape seed oil)
salt and pepper, to taste
5 C. mixed lettuce (combination of red leaf, radicchio, basil, endive, or your choice)
1 green onion, sliced thinly on the diagonal
1-2 avocados (depending on size), peeled and sliced
18 oyster mushrooms
olive oil, salt and pepper

In a blender, combine 1 C. basil, vinegars, honey, garlic, and mustard and whirl to blend. Pour in oil slowly to emulsify vinaigrette and season to taste with salt and pepper. Can be made several days ahead of time and kept in a covered container in the refrigerator.

Toss mushrooms with a little olive oil and salt and pepper.  Grill (or sauté) until cooked, and set aside until ready to plate the salad.

In a large bowl, combine lettuces and green onion. Add vinaigrette (you may not need it all), toss, and portion onto 6 salad plates. Top with oyster mushrooms and slices of avocado and drizzle with a little more vinaigrette.

Halibut with Fennel Potato Purée, Citrus Sauce and Green Harissa
This recipe is adapted from the A.O.C Cookbook, by Suzanne Goin. I am a huge fan of this talented chef and have referenced her recipes several times on this site. She and her Los Angeles based kitchen staff are masters of unusual combinations of flavours and textures. The recipes generally have several elements but I have suggested ways here to stage the process to make it more possible for the home cook. The original recipe calls for sea bass, but I have made it with halibut or lingcod.

3 lbs. citrus (grapefruit and oranges)
6 fillets halibut (4-5 oz. each)
1 T. thyme leaves
2 T. chopped Italian parsley
3/4 C. Castelvetrano olives, pitted (available at Granville Market and Whole Foods)
1/2 C. green Harissa (recipe below)
juice of 1/2 lime
2 T. olive oil
1 t. sugar
1/4 – 1/2 t. chile flakes
4 T. unsalted butter
1 recipe Fennel Potato Purée (recipe below)
salt and pepper

Season fish: finely grate 1 T. zest from grapefruit and oranges, mix with thyme and parsley and rub all over fish. Cover and refrigerate for at least 4 hours.

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Citrus
: Cut top and bottom off fruit and place cut side down on a cutting board. Following the contour of the fruit with a sharp knife, remove the peel and pith. Holding each piece of fruit in one hand, carefully slice between the membranes to release the segments in between. Discard any seeds. Reserve the juice in a measuring cup, adding enough more juice to make 1 1/2 C. juice for the sauce. Can be made early in the day. Cover both fruit segments and juice with plastic wrap until ready to make the sauce.

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To make citrus sauce
: Pour citrus juice, sugar and chile flakes into a saucepan, and bring to a boil over high heat. Reduce juice by 2/3, turn the heat down to low and whisk in the butter, 1/4 t. salt and a pinch of freshly ground black pepper. Swirl the pan to incorporate the butter as it melts, add the fruit segments and remove from the heat. Taste for seasoning. The sauce can be prepared early in the day, up to the point of reducing the juice. When ready to cook the fish, reheat the juice concentrate, whisk in the butter and season.

To finish the harissa: Toss the pitted olives in 1/2 C. of the green harissa (recipe below) and season with the juice of 1/2 a lime. Set aside at room temperature until ready to plate the fish.

To cook fish: Heat a grill pan to high, brush fish with olive oil and season with salt and pepper. Cook quickly until well-browned with grill marks on one side, then turn and remove fish from pan as soon as it’s just cooked, with the centre still slightly translucent. If you do not have a grill pan, use a heavy frying pan instead.

To serve: Heat fennel potato purée and place about 1/2 C. on each plate. Put the grilled fish on top, spoon citrus and sauce over and around, and top with green olive harissa.

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Harissa

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Harissa can be made several days ahead of time and kept in a covered container in the refrigerator. This sauce makes more than you need for the fish dish, but is also wonderful on other kinds of fish or chicken .

1 t. cumin seeds
1 t. caraway seeds
1 clove garlic
1 t. Kosher salt
2-3 jalapeños, depending on desired heat
1 1/2 C. cilantro leaves, washed and dried
1/2 C. Italian parsley, washed and dried
2/3 C. olive oil

Toast the cumin seeds in a small pan over medium-high heat for about 2 minutes, or until fragrant and lightly browned. Repeat the same process with the caraway seeds. Pound seeds together coarsely in a mortar. Mash the garlic with the salt to a paste and add to seeds. Place the jalapeños, cilantro, and parsley in a food processor and purée until finely minced. Add the seeds and garlic mixture, and with the machine running, slowly pour in the olive oil. Taste for seasoning. Add the 3/4 C. pitted olives to 1/2 C. of the sauce, and reserve the rest of the sauce for another time.

Fennel Potato Purée

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1/2 C. Pernod
1 T. extra virgin olive oil
1 C. slice fennel
1/2 C. whole milk
3/4 lb. Yukon Gold potatoes, peeled and cut into 2″ chunks
salt and pepper to taste

Put Pernod in a saucepan over low heat and reduce to 1/4 C. Heat a sauté pan over high heat, add olive oil, and fennel, salt and pepper. Turn heat to medium-low and cook for about 10 minutes, or until the fennel softens, stirring often. Add the milk and simmer another few minutes until fennel is very soft and the milk thickens slightly. Transfer to a blender and purée.

Meanwhile, cook potatoes in boiling salted water until tender, about 15 minutes. Drain and pass through a food mill, or ricer, or mash well. Fold the fennel purée into the potatoes, add the reduced Pernod, and season with salt and pepper. This can be made up to 2 days ahead of time, stored in microwave-safe dish, covered and refrigerated. Re-heat in the microwave while cooking fish.

Almond Cookie Baskets with Rhubarb Compote, Vanilla Gelato and Fresh Strawberries 
This is one of my favourite spring/summer desserts. You can make use of seasonal fruit when it’s at its best, vary the gelato or ice cream flavour, or use different kinds of nuts. In summer, I substitute the rhubarb compote with raspberry sauce, then finish the dish with fresh raspberries and blueberries. The baskets can be made up to one day ahead, then filled just before serving. Make sure to use parchment paper or Silipat sheets so the cookies are easily removed from the cookie sheet.

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1/4 C. unsalted butter
1/4 C. light corn syrup
1/4 C. sugar
4 oz. almonds, chopped
1/4 C. flour
rhubarb compote (recipe follows)
fresh strawberries, halved or sliced
Mario’s vanilla bean gelato (purchased)

Cover cookie sheet with parchment paper or Silipat.  Combine butter, corn syrup and sugar in a small saucepan over medium heat and stir until blended and warm. Stir in nuts and flour.
Put 1 – 1 1/2  T. batter onto cookie sheet (2 per sheet) and bake at 350° until golden. The batter will spread during baking and you will be able to tell after the first batch how large the baskets will be. In the photograph here I have used 1 T. batter and the baskets are about 4″ in diametre. Let set just until you are able to remove the cookies in one piece (about 1 minute) and quickly form them over a rounded dish or bowl. Let cool, then remove each basket to a tray to make room for forming the next batch.

To serve, place one cookie on each dessert plate, fill with a scoop of gelato and top with a spoonful of rhubarb compote and fresh strawberries.

Rhubarb Compote
2 C. rhubarb, cut into 1″ lengths
2 T. water
1 t. orange zest
2 T. orange juice
2 T. honey (or to taste)
1/2 t. vanilla

Combine rhubarb, water, zest and juice in a medium saucepan and cook gently, stirring, until rhubarb is just tender. Stir in honey to taste and vanilla. Remove to a bowl, cool and refrigerate until ready to assemble desserts.

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Sunday Brunch

Twice-Baked Cheddar Soufflés
Bacon and Turkey Sausages
Cinnamon Bun Muffins
Oatmeal Soda Bread
Grapefruit, Orange and Mint Salad

Brunch has increasingly become a favoured family/friends meal in our household. It seems to suit the schedules of all generations who gather around our table these days. Planned ahead, much of the preparation for this menu can be started in advance: fruit salad the night before; bread and muffin ingredients measured in advance, then finished and baked quickly in the morning;  and yes, even the soufflés can be baked for the first time the day before, then refrigerated and finished just before serving. Read more

Copper River Salmon and Bread Salad

This main course salad can, of course, be made with any kind of fresh salmon, but during the very short season of Copper River salmon (approximately mid-May to mid-June), this is a perfect time to use it and Seafood City at Granville Island Market is where this came from. The Copper River flows in Alaska and is almost 300 miles in length, challenging the salmon by its length and its strong, cold rapids. Therefore, Copper River salmon are strong and contain healthy stores of natural oils (Omega-3’s) and body fat, making the salmon extremely rich, flavourful and nutritious.  Read more

A Tribute to Spring

Spring Flowers

Guacamole with Tortilla Chips, Pistachios
Shaved Asparagus Salad with Lemon and Parmesan
Roasted Halibut with Gingered Tomato Mango Salsa
Mini Potatoes Anna
Mixed Berry Gratin
Chocolate Cookies

Gardens are bursting with colour and markets here in Vancouver are selling gorgeous fresh halibut, asparagus and berries. OK, the asparagus and berries are not exactly local yet, they are from California, but they do taste more like the real deal at this time of the year. This menu is a tribute to my favourite season, Spring: full of colour, new growth, and promise. I hope this menu lives up to your spring expectations! Read more

Moroccan Dinner for 6

Assorted homemade or purchased appetizers: hummus, baba ghanoush, olives, grilled flatbread or crackers, pistachios
Orange and Grated Radish Salad with Orange Blossom Water
Moroccan Chicken
Couscous with Tomato and Onion
Roasted Butternut Squash and Red Onion with Tahini Sauce and Za’atar
Tarte Tatin with Apples, Raisins and Orange Blossom Water

While testing recipes using preserved lemons and preparing a dinner menu, I began with the main dish, Moroccan chicken, a recipe recently given to me by my cousin, Daphne. I then drew inspiration from two wonderful cookbooks: Paula Wolfert”s “The Food of Morocco” and Yotam Ottolenghi and Sami Tamimi’s “Jerusalem, a Cookbook”. I simplified the menu by purchasing the hummus and baba ghanoush, and serving them with olives and sesame crackers. Read more

A January Menu for 6

Baba Ghanoush & Crackers
Jamie Oliver’s Fifteen Christmas Salad
Red Wine Braised Duck Legs
Fennel, Celery Root and Potato Purée
Arugula Salad
Grand Marnier Soufflée with Crème Anglaise

With busy schedules it is difficult to find the time to entertain friends at home, but with this menu plan you can spread the work out over several days. Following each recipe here you will find suggestions for advance preparation and at the end I have added shopping lists. I hope you enjoy this winter menu and time to relax with your guests. Read more

Nancy’s Chopped Salad with Grilled Pita Bread


This main course salad, compliments of Nancy Silverton again, is Nutrition and Summer on a plate. I served it for the two of us for a weeknight dinner recently, accompanied with grilled pita bread with Za’atar

…and there was plenty left over for lunch the next day. This salad can be adapted in so many ways, by adding or subtracting ingredients. Chop whatever vegetables you have on hand, and add any cheese or salami. I followed the recipe exactly, including the overnight soaking, then cooking the chickpeas (which imparts more flavour into them) but you can always use a can of drained ones instead. I used home-made pita bread, a recipe I will share another time, but store-bought would also be fine. Read more

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