tag:blogger.com,1999:blog-54010777053835537662024-03-13T14:56:40.342-04:00Dine WellVirginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-5401077705383553766.post-75561023670139956472012-07-15T12:17:00.001-04:002012-07-15T12:25:05.996-04:00Our Wedding!!<div dir="ltr" style="text-align: left;" trbidi="on">
Hello out there ... Yes it is true, I am writing my first post in nearly a year. What have I been up to you ask? Well ... this had something to do with it:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gCL01oCdBcfmnsLHjwhKPv4Qazvio8_lBNP7Zq6uGu3BD_ednyEPqPz8VcAmTQTACynwCJjJv32xIZuGx2Vsf6Nkb5M4cgxxmxgII0iiLwIYtWZ2XAgk6hUT-lN6zXgS9043ZsM2Fpip/s1600/0849virginia_and_tim_wedding$%21x600.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gCL01oCdBcfmnsLHjwhKPv4Qazvio8_lBNP7Zq6uGu3BD_ednyEPqPz8VcAmTQTACynwCJjJv32xIZuGx2Vsf6Nkb5M4cgxxmxgII0iiLwIYtWZ2XAgk6hUT-lN6zXgS9043ZsM2Fpip/s640/0849virginia_and_tim_wedding$%21x600.jpg" width="425" /></a>We are over-the-moon excited because the AMAZING wedding blog "Style me Pretty" featured our wedding on their website! Here is the <a href="http://www.stylemepretty.com/2012/07/13/tuscan-wedding-at-villa-francesca-by-a-simple-photograph/%20" target="_blank">LINK</a>. <br />
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We are still floating along on cloud 9, having returned almost a month ago, from our wedding and honeymoon trip to Tuscany and Morocco, respectively. Everything was perfect. The weather, the beyond breathtaking scenery, the wine and food, and most importantly, the people. We have taken away from this experience a truly awesome feeling of being so loved and supported by our closest friends and family, who I must say are some truly amazing people!! Many people have asked me what my favourite part of the whole trip was, and I have so many great memories that it is really hard to pinpoint just one. However, if I had to choose, I would say that my absolute favourite part of the entire three week trip was getting to spend all day, every day, with my new husband. We are both so busy in our normal lives with work and all of life's little distractions, that it was such a treat to spend some real, quality time as newly weds, reacquainting ourselves with parts of the world that we love and exploring new adventures in Morocco, a country that neither of us had visited previously. <br />
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We are busy busy with the preparations for our Canadian reception BBQ which will be held at our home in late August. We are planning more food, drinks and entertainment and we are looking forward to spending time reminiscing with those who were able to be part of our special day and catching up with those close to us that could not make it across the pond! <br />
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Here are a couple of my favorite pictures from our wedding, taken by the always brilliant Erin Samuell of <a href="http://www.simplephoto.ca/#/home-2/" target="_blank">A Simple Photo</a>. I'll do a separate post on the food, restaurants etc. and another on my review of the markets and brilliant cuisine of Morocco! <br />
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<br /></div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-68503591401749636782011-09-19T10:55:00.000-04:002011-09-19T11:22:11.857-04:00Meatless Mondays - Roasted Tomato and Swiss Chard Pappardelle<div class="separator" style="clear: both; text-align: center;">
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Roasting tomatoes and garlic brings out the sweetness inherent to both. When combined with the sharp cheese, creamy pine nuts and fresh herbs this dish is simple yet the flavours are full and comforting. I recently made this dish for a friend of mine who is expecting and does not want to eat anything but tomatoes!! For her, I removed the vermouth and used Parmesan instead of Chevre, which was equally good! <br />
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<b><u>Roasted Tomato and Swiss Chard Pappardelle</u></b> </div>
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2 pints mixed cherry and grape tomatoes<br />
3-4 cloves garlic, crushed and roughly chopped <br />
1 bunch fresh herbs (I've used rosemary, oregano, basil and thyme)<br />
1 bunch Swiss chard<br />
2/3 cup dry vermouth</div>
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fresh or dry pappardelle pasta nests (about 375 g) <br />
10-15 fresh basil leaves, chopped</div>
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1/4 cup pine nuts<br />
small bunch Italian flat leaf parsley, chopped </div>
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handful of fresh basil, chopped </div>
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olive oil <br />
salt and pepper </div>
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Chevre / Parmesan / Pecorino</div>
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1.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Preheat oven to 400 degrees. </div>
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2.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>In an oven proof dish, combine 2 T olive oil, garlic, tomatoes,
bunch of fresh herbs (reserve parsley and handful of basil for later use), and a large pinch of salt and pepper
(about 1.5 t of each). Roast for 10-15 minutes. (keep an eye on them, they
are done when they are well blistered). Remove from oven and set aside (This
can be done ahead of time and then you can reheat them when you make the
sauce). When you are ready to use, remove the bunch of fresh herbs and
discard. </div>
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3.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Boil water for pasta and add 1 T salt to the water. Add the pasta,
and cook according to package directions. </div>
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</span>Meanwhile, in a separate saute pan, brown the pine nuts in the dry
pan, remove, and set aside. </div>
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5.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Chop Swiss chard. In the same saute pan as above, heat 1
T of olive oil, add Swiss chard, salt and pepper, and saute until Swiss chard
is wilted. </div>
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6.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>When the Swiss chard is wilted, add the tomato mixture and simmer
for 2-3 minutes until the flavours come together. Add half of the fresh chopped herbs (parsley
and basil), and 3/4 of the pine nuts. Stir to
combine. </div>
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</span>When the pasta is done, drain, but retain at least 1 cup of the
cooking water. Add pasta to the pan with the sauce and toss to combine. If it
seems like it needs more liquid, add some of the cooking water, about 2 T at a
time, until the sauce coats the pasta. </div>
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8.<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>To serve, top with remaining herbs, pine nuts and the cheese of your choice. </div>
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</span>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com2tag:blogger.com,1999:blog-5401077705383553766.post-60114416769340199432011-09-18T20:55:00.002-04:002011-09-18T21:06:28.394-04:00Summer Garden Salad<div class="separator" style="clear: both; text-align: center;">
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As summer winds down this week, I am coming to terms with the end of another warm season. The leaves are just starting to change and soon we will be seeking the warming comfort of stews, homemade bread and soups. Summer always passes too quickly, with so many exciting obligations, cottages, vacations, pools to be enjoyed! I never get as much time to blog as I plan!<br />
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I wanted to spend this last week celebrating our garden. This year we had a huge garden. It was a lot of work but we have been harvesting the benefits for months now. By far the star of our garden this year was the beautiful tomato. We planted, in total, 67 plants. Yes, a tad excessive. But we have had fun trying all of the new heirloom varieties. I can say that I have eaten tomatoes, in some form, at almost all meals for about two months now and I am still craving them. I think I could live on tomatoes like these, daily, for the rest of my life! So, many of the recipes this week have that theme (perhaps I will call it an homage to the tomato). <br />
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My first recipe, however, is created from a mixture of many of the vegetables in our garden. All of the veggies, herbs and lettuce used in this salad come from the garden (save and except for the pine nuts). This is an easy summer classic garden salad. I make it regularly throughout the season. It is an excellent way to celebrate the harvest, add whatever you have fresh on hand! <br />
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<b><u>Summer Garden Salad </u></b></div>
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3 or 4 large handfuls of lettuce (I used arugula and Boston bib)</div>
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1 bunch of french breakfast radishes, sliced thinly</div>
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large handful of mixed herbs (I used chives, basil, mint, oregano and parsley)</div>
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large handful of fresh mixed grape tomatoes, halved </div>
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garden cucumber, sliced thin</div>
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small handful of toasted pine nuts</div>
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<b><u>Dressing:</u></b></div>
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Salt </div>
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Pepper</div>
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Olive Oil</div>
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Lemon Juice</div>
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Dijon Mustard</div>
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White Balsamic Vinegar </div>
Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-706831394746450192011-07-01T12:01:00.002-04:002011-07-01T12:03:46.463-04:00Grilled Jumbo Shrimp and Oysters with Herb Butter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFd95m77vgq2VgyaG5jQD4Nw4A1QYQIL_SeHvGSDyH1ovWUSlCIpCWn8uzGtXz3w9n_tdf_d1gFogEVzZqyLy_8XtqAwHoATTex8i3e1wtKPZLiyPHh7xJG1uYavGAmh5CmjN3SRFY99D/s1600/IMG_4616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 558px; height: 371px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFd95m77vgq2VgyaG5jQD4Nw4A1QYQIL_SeHvGSDyH1ovWUSlCIpCWn8uzGtXz3w9n_tdf_d1gFogEVzZqyLy_8XtqAwHoATTex8i3e1wtKPZLiyPHh7xJG1uYavGAmh5CmjN3SRFY99D/s640/IMG_4616.JPG" border="0" /></a></div><br /><div style="text-align: left;">In honour of Canada Day, here is one of my favourite recipes for grilled seafood, given that grilling is one of Canada's favourite pastimes, and definitely the way that I will be celebrating the day! There is something so fantastic about sitting outside, enjoying the weather, grilling with a beer in hand! </div><div style="text-align: left;"><br /></div><div style="text-align: left;">This recipe can be used for almost any type of seafood. Halved lobsters work well as do scallops, mussels etc. You can also change up the herbs to include whatever you have fresh on hand! </div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><u>Grilled Jumbo Shrimp and Oysters with Herb Butter</u></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">2 lbs jumbo shrimp <b> </b></div><div style="text-align: center;">12 oysters </div><div style="text-align: center;">large handful of fresh herbs (tarragon, chives, parsley, mint), chopped</div><div style="text-align: center;">2 cloves garlic, chopped fine</div><div style="text-align: center;"> 1 t smoked paprika </div><div style="text-align: center;">2 T olive oil </div><div style="text-align: center;">3 T butter</div><div style="text-align: center;">salt and pepper</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Remove vein and legs from shrimp and butterfly from the top, keeping shell attached. </div><div style="text-align: center;">Wash oysters well to remove all excess grit and sand.</div><div style="text-align: center;">Combine olive oil, 1 clove garlic, paprika, salt, pepper and shrimp in a bowl. Let marinate for twenty minutes. </div><div style="text-align: center;">Melt butter in a small sauce pan, combine melted butter with fresh herbs, and remaining clove of garlic. </div><div style="text-align: center;">Grill oysters and shrimp over medium high heat until shrimp is pink and oysters are opened. As oysters open, brush with butter and herb mixture. </div><div style="text-align: center;">Remove from grill and toss with butter and herb mixture. </div><div style="text-align: center;">Season with salt and pepper. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy with crusty bread and a crisp refreshing white wine. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Happy Canada Day!!!</div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-37348020057032820292011-06-27T22:38:00.002-04:002011-06-27T22:39:03.563-04:00Strawberry Shortcake with Vanilla and Basil Spiked Whipped Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQbyDljpy4pJ-yuMblT5Pk9J8kAfS5demCbF3SC6_Z3c56FCv91KA2Jpd9mIcbOcmEWmjE4kZiamqTfqqMigoQQfAJRY9TTAMZN7XnbvGVWQw7BDdZI9mbA86YhmVzUgGNqQLS3dJ7Asy/s1600/IMG_4635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 553px; height: 416px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQbyDljpy4pJ-yuMblT5Pk9J8kAfS5demCbF3SC6_Z3c56FCv91KA2Jpd9mIcbOcmEWmjE4kZiamqTfqqMigoQQfAJRY9TTAMZN7XnbvGVWQw7BDdZI9mbA86YhmVzUgGNqQLS3dJ7Asy/s640/IMG_4635.JPG" border="0" /></a></div><br /><br />I love love love strawberry Shortcake. I am speaking of the desert here, and not the cartoon, although I do have a special place in my heart for her as well. When I was little one of my favourite movies was "Strawberry Shortcake in Big Apple City". Strawberry is the big winner of a nation wide cooking contest and she wins a trip to "Big Apple City" in order to compete in a big bake-off at "the little theater off Times Pear!!" (she makes Strawberry Shortcake!) Sometimes I wonder why I am a lawyer ... I digress!!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRhwZy6eP-AoVaDaRQ-iACAs2H0ZVPzUa9lHi6Q2hAo0w5wMILHc_-kp6cEapWDLbWj55t0gd2FROk5fN3JNqlexMpyWTW4pbdCs9YzH8t0y-m7_Xp8PvvbhCO2PouwGQr4UoKfs15i__f/s1600/strawberry-shortcake-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRhwZy6eP-AoVaDaRQ-iACAs2H0ZVPzUa9lHi6Q2hAo0w5wMILHc_-kp6cEapWDLbWj55t0gd2FROk5fN3JNqlexMpyWTW4pbdCs9YzH8t0y-m7_Xp8PvvbhCO2PouwGQr4UoKfs15i__f/s1600/strawberry-shortcake-1.jpg" border="0" /></a></div><br />The shortcake recipe was inherited from my Grandmother Gerrie! My mother has been baking it up for me for all of my life and it is my favourite. I always look forward to this time of year, when the local strawberry farms are full of beautiful sweet berries. The season is so short so take advantage while you can!<br /><br /><br /><div style="text-align: center;"><u><b>Grandma G's Shortcake:</b></u></div><div style="text-align: center;"><br /></div><div style="text-align: center;">2 cups all purpose flour </div><div style="text-align: center;">3 T sugar</div><div style="text-align: center;">3 t baking powder </div><div style="text-align: center;">1 t salt </div><div style="text-align: center;">1/3 cup shortening or lard</div><div style="text-align: center;">1 cup milk (2% or whole milk)</div><div style="text-align: center;">2 T butter - cut into small pieces</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Heat oven to 450 degrees. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Sift flour, sugar, baking powder and salt in a bowl. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cut in shortening, then stir in milk until just blended. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Mixture will be thick. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Spoon Mixture into an 8" x 8" square greased pan and dot with butter. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Bake for 15 - 20 minutes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iZnS84BXLO4p0ivTR5meiYsynKbPawF61P8dMqEAvqL4ELHyiYwD84XWU7pSrkH6jgJCJcUR9Cwa2Ht91J1X9-9i1IiB0VQ1SSIA_tF3PbJ6x0IHqTyBLMON4i8Y2rJdef99da9SfRAh/s1600/IMG_4605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iZnS84BXLO4p0ivTR5meiYsynKbPawF61P8dMqEAvqL4ELHyiYwD84XWU7pSrkH6jgJCJcUR9Cwa2Ht91J1X9-9i1IiB0VQ1SSIA_tF3PbJ6x0IHqTyBLMON4i8Y2rJdef99da9SfRAh/s400/IMG_4605.JPG" border="0" height="277" width="400" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1uqjk58UdqprB80dNgxzEIsjOaVcGi5OWBJp3SWoOpXXoNOPn8KQ5rA3wICKmSCOuAMQk7sZo66TOQy3-2L8M39tBRI2fwFHu0lTTvxza5Ve3j5JZsTuk9bezey02nSMt9v8dFyG3kUm/s1600/IMG_4607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1uqjk58UdqprB80dNgxzEIsjOaVcGi5OWBJp3SWoOpXXoNOPn8KQ5rA3wICKmSCOuAMQk7sZo66TOQy3-2L8M39tBRI2fwFHu0lTTvxza5Ve3j5JZsTuk9bezey02nSMt9v8dFyG3kUm/s400/IMG_4607.JPG" border="0" height="266" width="400" /></a></div><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u><b>Strawberries w/ Vanilla and Basil Spiked Whipped Cream </b></u></div><div style="text-align: center;"><br /></div><div style="text-align: center;">2 pints fresh strawberries, hulled and halved</div><div style="text-align: center;">2 T basil </div><div style="text-align: center;">1/4 cup icing sugar</div><div style="text-align: center;">1 1/2 cups whipping cream </div><div style="text-align: center;">1 vanilla bean</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Place Strawberries in a bowl, top with 1 T icing sugar and 1 t basil. Stir until the sugar dissolves. </div><div style="text-align: center;">In the bowl of a mortar and pestle, combine remaining basil and icing sugar. Smash until the basil is well bruised and the sugar and basil are well acquainted! </div><div style="text-align: center;">In a clean metal bowl, whisk together whipping cream sugar + basil mixture, and the insides of the vanilla bean, until soft peaks are formed. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Serve by slicing a piece of the shortcake in half, load the bottom half with as many strawberries and cream as possible, then top with the remaining half! </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Bliss!! </div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com2tag:blogger.com,1999:blog-5401077705383553766.post-90847488394088504912011-05-30T17:28:00.001-04:002011-05-30T17:29:42.123-04:00Meatless Mondays ... Quinoa Burgers!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicW3ChSR-PA3sAL81DQyiK7GruUAfs8HgQrLapph9U0-OiBB-KtaasmB2ZPuf2HleH4vlHtghM05AC2lYtb2foxRlpZRAaATCLFYy7rN82MyKnxDrAMoTvNfsggvAieN4fmM7d0wPcM_9U/s1600/IMG_4467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicW3ChSR-PA3sAL81DQyiK7GruUAfs8HgQrLapph9U0-OiBB-KtaasmB2ZPuf2HleH4vlHtghM05AC2lYtb2foxRlpZRAaATCLFYy7rN82MyKnxDrAMoTvNfsggvAieN4fmM7d0wPcM_9U/s400/IMG_4467.JPG" height="301" width="400" border="0" /></a></div><br />This recipe is adapted from Martha Stewart's "<a href="http://www.wholeliving.com/">Whole Living Website</a>". The website is full of fantastic recipes which are healthy and really delicious! She also has ideas for life balance, green living tips, fitness ideas and lots more information designed to help the reader live a full, balanced and healthy lifestyle!<br /><br />This recipe is my favourite veggie burger recipe. As summer has arrived (semi-officially, marked by the Victoria Day weekend last weekend and the Memorial Day weekend for Americans this past weekend) it is the beginning of burger season in my house!! The recipe calls for pitas, which are great, but I also love them on whole wheat <a href="http://dineswell.blogspot.com/2011/04/whole-wheat-english-muffins.html">English muffins</a>!! If you skip the Tzatziki sauce and replace the egg with egg substitute, you can make this recipe vegan!<br /><br /><div style="text-align: center;"><b>Quinoa Burgers</b> </div><div style="text-align: center;">1/2 cup rinsed quinoa, cooked</div><div style="text-align: center;">1 medium carrot, chopped coarsely</div><div style="text-align: center;">6 T, chives, chopped finely</div><div style="text-align: center;">15 ounces white navy beans, drained and rinsed</div><div style="text-align: center;">1/4 cup plain dried breadcrumbs</div><div style="text-align: center;">1 large egg, lightly beaten</div><div style="text-align: center;">1 T ground cumin</div><div style="text-align: center;">1 t coarse salt</div><div style="text-align: center;">1 t ground pepper</div><div style="text-align: center;">2 tablespoons olive oil</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Tzatziki Sauce</b></div><div style="text-align: center;">1/2 cup plain nonfat Greek yogurt</div><div style="text-align: center;">1 T lemon zest </div><div style="text-align: center;">1 T fresh lemon juice</div><div style="text-align: center;">1 small clove garlic, chopped fine </div><div style="text-align: center;">1/2 English cucumber, shredded and drained</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br /></div><br />Place the carrots in the bowl of a food processor, fitted with the chopping blade attachment. Pulse until the carrot is very finely chopped.<br /><br />Add cooked quinoa, chives, beans, breadcrumbs, egg and spices to the carrot. Pulse until mixture is combined but still slightly chunky.<br /><br />Form into four equal sized burger patties. Refrigerate for half an hour, or until firm.<br /><br />Heat oil in a non-stick skillet (I prefer a cast iron skillet) over medium heat. Cook burgers until browned and cooked through, approximately 8-10 minutes per side.<br /><br />To make sauce, combine ingredients in a bowl and serve!Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com1tag:blogger.com,1999:blog-5401077705383553766.post-86380083087543594582011-05-10T20:43:00.004-04:002011-05-10T20:46:26.171-04:00Dark Chocolate Cupcakes!!I had been on the search for the best chocolate cupcake recipe for a while. I have tried a number of recipes, however I found one that comes from an old Cooks Illustrated, which has got to be the <u>best</u> I've found (so far!!). I really like cream cheese frosting with my chocolate cupcakes (or my red velvet cupcakes or my vanilla cupcakes or my carrot cupcakes ...), you could also do a devils chocolate icing if you want an extra boost of chocolatey goodness!! I've included the recipe for cream cheese icing as I think it is more colourful for Spring!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigChrsWfbgHPv0na1gilAIfE2IU8jbg08u7TGUItbvbZgEx2dOifrBkMHHkX3NonZbQIRf0g1gVB1NwIaezDsVxju394sh6XbEIEw-MeHrXxyUM2fVzcuywfLuhewbkeWsJx6cy50NqYzY/s1600/IMG_4502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 423px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigChrsWfbgHPv0na1gilAIfE2IU8jbg08u7TGUItbvbZgEx2dOifrBkMHHkX3NonZbQIRf0g1gVB1NwIaezDsVxju394sh6XbEIEw-MeHrXxyUM2fVzcuywfLuhewbkeWsJx6cy50NqYzY/s640/IMG_4502.JPG" border="0" /></a></div><br /><br /><div style="text-align: center;"><u><b>Dark Chocolate Cupcakes</b></u></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>~</b> makes 12 cupcakes, do not double, if you need 24 make two separate recipes<b> ~ </b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1/2 cup butter (1 stick), cut into 4 pieces</div><div style="text-align: center;"> 2 oz bitter-sweet chocolate, chopped </div><div style="text-align: center;">1/2 cup Dutch-processed cocoa </div><div style="text-align: center;">3/4 cup unbleached all purpose flour</div><div style="text-align: center;">1/2 t baking soda</div><div style="text-align: center;">3/4 t baking powder</div><div style="text-align: center;">2 large eggs</div><div style="text-align: center;">3/4 cup sugar</div><div style="text-align: center;">1 t vanilla extract</div><div style="text-align: center;">1/2 t salt</div><div style="text-align: center;">1/2 cup sour cream </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Preheat oven to 350 degrees. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Line a standard size muffin pan with cupcake liners. </div><div style="text-align: center;"><br /></div><div style="text-align: left;">1. Combine butter, bittersweet chocolate and cocoa in a heat proof bowl. Place bowl over a pot of lightly simmering water, you may also use a bain maire / double boiler for this purpose, if you have one of <a href="http://www.williams-sonoma.com/products/mauviel-1-quart-hammered-copper-double-boiler/?pkey=e%7Cdouble%2Bboiler%7C8%7Cbest%7C0%7C1%7C24%7C%7C4&cm_src=PRODUCTSEARCH%7C%7CNoFacet-_-NoFacet-_-NoMerchRules-_-">these</a>. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Heat the chocolate mixture until it has melted. Whisk to achieve a smooth consistency. Remove from heat and set aside to cool (to the touch). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. In a separate bowl, sift together flour, baking soda and baking powder. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. In the bowl of an electric mixer, whisk eggs to combine. Whisk in sugar, vanilla, and salt until fluffy and fully incorporated. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Add chocolate mixture to sugar and egg mixture and whisk until fully combined. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">6. Switch to paddle attachment. Add 1/3 sifted flour mixture. Mix to just combine. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">7. Add sour cream and mix to just combine. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">8. Add remaining flour mixture and mix to just combine. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">9. Divide batter, evenly, among muffin pan cups. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">10. Bake for 18-20 minutes, or until a cake tester, inserted into the center of the cupcake, comes out clean.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">11. Remove and cool for 10 minutes then remove cupcakes to wire rack and let cool to room temperature, prior to icing (about 30 minutes).</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><u><b>Cream Cheese Icing</b></u>: </div><div style="text-align: center;"></div><div style="text-align: center;">1 package cream cheese, softened</div><div style="text-align: center;">1/4 cup butter, softened </div><div style="text-align: center;">1 t vanilla</div><div style="text-align: center;">2 cups icing sugar</div><div style="text-align: center;"><br /></div><div style="text-align: center;">In the bowl of an electric mixer, beat the cream cheese and butter until very well combined (whipped).</div><div style="text-align: center;">Add vanilla and mix well to combine. </div><div style="text-align: center;">Slowly add the icing sugar, 1/2 cup at a time, until fully incorporated. </div><div style="text-align: center;">Taste, for sweetness and consistency. </div><div style="text-align: center;">Add more icing sugar if you find that it is too loose or not sweet enough! </div><div style="text-align: center;"> Once desired consistency is reached, add food colourings to colour the icing to the colour of your choice.</div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-22382180021523106302011-05-05T21:37:00.001-04:002011-05-05T21:38:35.974-04:00Shrimp Quesadilla - Cinco de Mayo!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsBvD5NHwqjmr1VPMtVeQM3c0zyWvY7LMP18kXiPAwc3t_KqHVHLjLr2FVb7yI_PiTxI56znSapqGapJNajtnfSRyR-qdZNcI3lte1YvZdS0IWcG5umMz0D_Hj5W6xQ6EF31_se_uDcxP/s1600/IMG_4547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 377px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsBvD5NHwqjmr1VPMtVeQM3c0zyWvY7LMP18kXiPAwc3t_KqHVHLjLr2FVb7yI_PiTxI56znSapqGapJNajtnfSRyR-qdZNcI3lte1YvZdS0IWcG5umMz0D_Hj5W6xQ6EF31_se_uDcxP/s320/IMG_4547.JPG" border="0" /></a></div><br />Happy Cinco de Mayo everyone!!<br /><br />I am a big fan of Mexican food (who isn't)! It has to be one of the easiest foods to love. I have a particular fondness for spicy cuisine in any form and Mexican is among my favourites (plus who doesn't want an excuse to make Margaritas!)<br /><br />This recipe for Shrimp Quesadillas is simple and quite flavourful. You can add as much spice as you can handle in the form of jalapeno peppers or thai chilies. If you want to control the spice, make sure you remove the seeds and white pith from the inside of the pepper, prior to chopping. If you like it hot, leave it in!!<br /><br />Buen Provencho!! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6PMegL4lib-sVK9Zqjq7a4lBadoVCL_9ZRHFFsjT-Ebx368TXV78fI8ZHnxMwlJkveiqu4JmDlME-ySFIq2WDMcLrxWOWoWsk2z0wj0DZ4OEoNUz0ts-OH2OLuHD8vPjqXMLmwNeeIAN/s1600/IMG_4530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 501px; height: 380px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6PMegL4lib-sVK9Zqjq7a4lBadoVCL_9ZRHFFsjT-Ebx368TXV78fI8ZHnxMwlJkveiqu4JmDlME-ySFIq2WDMcLrxWOWoWsk2z0wj0DZ4OEoNUz0ts-OH2OLuHD8vPjqXMLmwNeeIAN/s640/IMG_4530.JPG" border="0" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u><b>Shrimp Quesadillas</b></u></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b> </b>4 6-inch whole wheat tortillas</div><div style="text-align: center;">1/2 lb shrimp, peeled and deveined </div><div style="text-align: center;">100 g queso fresco or goat cheese</div><div style="text-align: center;">zest of 1 lime</div><div style="text-align: center;"> 1/2 cup cherry tomatoes, chopped</div><div style="text-align: center;">1/2 cup fresh cilantro, chopped </div><div style="text-align: center;">2 cloves garlic, chopped </div><div style="text-align: center;">1 t cumin </div><div style="text-align: center;">1 jalapeno or red Thai bird chili, chopped </div><div style="text-align: center;">Salt and Pepper</div><div style="text-align: center;">1 t olive oil </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Heat olive oil over medium heat and add chopped garlic. Add shrimp, season with cumin, salt and pepper and cook until no longer pink, about 2-3 minutes. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Remove shrimp from pan, set aside to cool. Slice width-wise. </div><div style="text-align: center;"> </div><div style="text-align: center;">Evenly spread one quarter of the cheese onto one tortilla.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Top with half of the shrimp, half of the tomatoes, half of the chopped chilies, half of the cilantro and half of the lime zest. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Add another quarter of the cheese on top of these ingredients. </div><div style="text-align: center;"> </div><div style="text-align: center;"> Top with another tortilla. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Repeat to make second Quesadilla. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Lightly brush four sides of Quesadilla with olive oil and grill until browned and cheese is melted. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Serve with Fresh Guacamole, Rice and Beans! </div><div style="text-align: center;"><br /></div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-40777464522685867782011-05-02T13:15:00.001-04:002011-05-02T13:15:00.641-04:00Quinoa Salad<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89aqqc9m1fx3TPJ0UUN_oC2SVtukzSdZg_NkX-8w-uNbmiU_ULEqRT-QCctMRxX73zZY0m6hEPEfPNFqVBGWiaSE-RtzU5IzYgVmWtuVLRT-FPBjfFGwmUfaGEnmlyjvRym2LZtROvIkw/s1600/IMG_4462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89aqqc9m1fx3TPJ0UUN_oC2SVtukzSdZg_NkX-8w-uNbmiU_ULEqRT-QCctMRxX73zZY0m6hEPEfPNFqVBGWiaSE-RtzU5IzYgVmWtuVLRT-FPBjfFGwmUfaGEnmlyjvRym2LZtROvIkw/s400/IMG_4462.JPG" width="400" /></a></div><br />
What a beautiful way to start the Week! I am in love with all of the fresh flavours of this salad, the crunchy pine nuts, the creamy beans, the chewy quinoa and the crisp veggies combined with the smokiness of the grilled zucchini and the tart citrus dressing! The best part? Don't tell anyone ... it's super healthy! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><u><b>QUINOA SALAD</b></u></div><br />
<div style="text-align: center;">1/2 cup dried quinoa, rinsed </div><div style="text-align: center;">2 medium zucchini </div><div style="text-align: center;">1 cup cherry tomatoes, chopped </div><div style="text-align: center;">1 cup English cucumber, de-seeded and chopped </div><div style="text-align: center;">1/2 medium yellow sweet pepper, chopped</div><div style="text-align: center;">1/4 cup pine nuts </div><div style="text-align: center;">1/2 cup navy beans</div><div style="text-align: center;">1/4 cup fresh dill</div><div style="text-align: center;">Juice and zest of one lemon </div><div style="text-align: center;">juice of one lime </div><div style="text-align: center;">1-2 T olive oil </div><div style="text-align: center;">salt and pepper </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><u>How to Cook Quinoa</u>: There is some debate about the proper ratio to use when cooking quinoa. I usually use a 1:2 ratio of quinoa to liquid. For the above recipe I combine 1 cup of water mixed with half of the lemon juice and all of the the lemon zest as well as a bit of salt and pepper. I usually cook my quinoa in my rice maker, but if you don't have a rice maker you can also bring the quinoa and water to a boil, cover, reduce heat and simmer for approximately 15 minutes or until the water is absorbed. Then, remove the quinoa from the heat and let stand, covered for ten to fifteen minutes. Fluff with a fork and serve!</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4TF2MrOjJGuWyqXoFAZ8HOqSYmqoPLA88Zdaz3Io8saiZM6PtiDn99Acd6ht9n8OF7XbVmyOmerRv-3IKqanyHZSJC5RAaDS7aS7SPhus-rHXhw9I8_sznNeAEIF_obkeqKtd3Z1NYLD/s1600/IMG_4457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4TF2MrOjJGuWyqXoFAZ8HOqSYmqoPLA88Zdaz3Io8saiZM6PtiDn99Acd6ht9n8OF7XbVmyOmerRv-3IKqanyHZSJC5RAaDS7aS7SPhus-rHXhw9I8_sznNeAEIF_obkeqKtd3Z1NYLD/s400/IMG_4457.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvmMxsSQq5bBVpjj0uJ3YeWfBKwgbVbHSpce2eM9nKUMdvDVWVcfN41MZa3MKS6YWllBuxOSTCv-UPGX18YbqZ25YVmUKI9jtmSoA1FvyYpui6wW3D5Bc7OjkRxmh_6qu-hQODzC9VLzI/s1600/IMG_4458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvmMxsSQq5bBVpjj0uJ3YeWfBKwgbVbHSpce2eM9nKUMdvDVWVcfN41MZa3MKS6YWllBuxOSTCv-UPGX18YbqZ25YVmUKI9jtmSoA1FvyYpui6wW3D5Bc7OjkRxmh_6qu-hQODzC9VLzI/s400/IMG_4458.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2stLWx6Rl5pjH_QGPW0vC9h5OAjRmWjLu-btgOLS_0017uCa4gh5uJ_B6hqT8qhfX33JbWLTrqbmqm_WFfaWNC-OoYSnsh1JWvf0JD2nRPdASEQfH7qFgNT57hyphenhyphenOTeZ2COaithLHsmtG/s1600/IMG_4460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2stLWx6Rl5pjH_QGPW0vC9h5OAjRmWjLu-btgOLS_0017uCa4gh5uJ_B6hqT8qhfX33JbWLTrqbmqm_WFfaWNC-OoYSnsh1JWvf0JD2nRPdASEQfH7qFgNT57hyphenhyphenOTeZ2COaithLHsmtG/s400/IMG_4460.JPG" width="400" /></a></div><br />
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</div><div style="text-align: center;"> Cut zucchini into long strips, lengthwise. Grill over a grill pan. Let cool. Chop into bite sized pieces. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Toast pine nuts until browned. Let cool. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Combine cooked quinoa, chopped vegetables, pine nuts, beans, fresh dill, <br />
remaining lemon juice, lime juice and olive oil. Season with salt and pepper. <br />
Toss to combine. </div><div style="text-align: center;">Serve! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">~ Serves 4 as a side salad / 2 as a dinner salad ~</div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-14790353359215432542011-04-30T16:48:00.007-04:002011-04-30T16:48:00.413-04:00Lemon and Fennel Halibut en Papillote<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuJ0IRfLJKbi5QQJLx47KozloKPD5vyOHSpH5wkHLDcyhil5xg6BfbQR_bp2W4aU-8EHIWYD_MbvnFBeqbhqYj5FfkWY9mM5ISpqW7SJ_EkXD5tZIopQHZWplBlnX0aKgpOFlLRzHlQcp/s1600/IMG_4483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuJ0IRfLJKbi5QQJLx47KozloKPD5vyOHSpH5wkHLDcyhil5xg6BfbQR_bp2W4aU-8EHIWYD_MbvnFBeqbhqYj5FfkWY9mM5ISpqW7SJ_EkXD5tZIopQHZWplBlnX0aKgpOFlLRzHlQcp/s320/IMG_4483.JPG" width="320" /></a></div> <br />
This is one of my favourite ways to prepare fish. It's called, en papillote, which translates to mean "in parchment". Vegetables, a protein and seasonings are folded within a parchment paper parcel, and then roasted, thereby allowing the contents to steam inside the parcel. The method ensures that the fish remains moist and that the flavours are sealed in, to meld and perfume the fish. I love the fact that each person gets their own little puffed package to open, like a present, at the table. I most often use this method to cook fish, but you can also cook chicken this way, or even just vegetables, without a protein. The fact that the food is steamed also means that you can get away with using less oil, then frying would allow. Experiment with whatever you have on hand. You can also add a little white wine, for some added flavour and moisture if you want more sauce.<br />
<br />
Bon Appetit! <br />
<br />
<div style="text-align: center;"><u><b>Lemon and Fennel Halibut en Papillote</b></u></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 lemon </div><div style="text-align: center;"> 2 halibut steaks</div><div style="text-align: center;">1 fennel bulb, with fronds</div><div style="text-align: center;">1 T capers </div><div style="text-align: center;">1 t olive oil </div><div style="text-align: center;">salt and pepper</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-68dHcvKiLGrq8Xy5FE-UChPD1NhqtpaqhWGbqmJkDtYjxSqrCAEJtnJwddSNZ5QoJZevSozNlKSFfFVANZUL7J20ihvbeHPxoiiQT4sTN3wzdsDgteYICaHAu_RciVx9HjVA09c37fU/s1600/IMG_4479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-68dHcvKiLGrq8Xy5FE-UChPD1NhqtpaqhWGbqmJkDtYjxSqrCAEJtnJwddSNZ5QoJZevSozNlKSFfFVANZUL7J20ihvbeHPxoiiQT4sTN3wzdsDgteYICaHAu_RciVx9HjVA09c37fU/s640/IMG_4479.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uylvn-WMxokX-PNEa5XmqbA1bsoJ3pb5C-lSWLlfRUGkcNJOQlfadgJ70ng0mZUoKNoTdwslgSqTpI9lX57SAqk-Z7Onvy8Ua9V6EUZHtggj2zLBMz56SyUdRZqTzM174VG4LuFIFZ41/s1600/IMG_4481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uylvn-WMxokX-PNEa5XmqbA1bsoJ3pb5C-lSWLlfRUGkcNJOQlfadgJ70ng0mZUoKNoTdwslgSqTpI9lX57SAqk-Z7Onvy8Ua9V6EUZHtggj2zLBMz56SyUdRZqTzM174VG4LuFIFZ41/s400/IMG_4481.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat oven to 400 degrees. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Prepare two large squares of parchment paper. </div><div style="text-align: center;"> </div><div style="text-align: center;">Slice fennel bulb thinly and divide between parchment squares. Ensuring that the pile is slightly to the side of the center. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Season the fish with salt and pepper. </div><div style="text-align: center;"> </div><div style="text-align: center;">Place fish over the piles of fennel. </div><div style="text-align: center;"> </div><div style="text-align: center;"> Divide capers between fish.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Chop fennel fronds and sprinkle approximately 1 T over each fish steak. </div><div style="text-align: center;"> </div><div style="text-align: center;"> Slice lemon thinly and place lemon slices over fish steaks. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Use remaining lemon juice to sprinkle over fish. Drizzle olive oil over fish. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Fold paper in half and crimp the edges of paper to form a half moon shape. </div><div style="text-align: center;"> </div><div style="text-align: center;"> Place packages on a cookie sheet and bake for approximately 10 minutes or until parcels are puffed. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">~ serves two ~</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> Pairs well with whole wheat couscous, and sauteed baby bok choy! </div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-19214347457566962982011-04-29T16:07:00.012-04:002011-04-29T16:32:12.597-04:00Whole Wheat English Muffins<span style=";font-family:courier;font-size:85%;" >On this glorious spring day, I thought, what better way to celebrate the Royal nuptials then to make English muffins!! These are whole wheat with a honey flavour. They are really great fresh, or toasted with some butter or peanut butter. I also love them topped with scrambled eggs, garlicly sauteed spinach, and goat cheese.</span><span style=";font-family:courier new;font-size:85%;" ><br /><br /></span><span style=";font-family:courier;font-size:85%;" >Cheerio!</span><br /><br /><div style="text-align: center;"> <style>@font-face { font-family: "Cambria";}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }span.amount { }div.Section1 { page: Section1; }</style> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzH1FwBmgkJZCLlfIqOCefX9wlw1l6oMO2IrF4Ys9giU3Pzhzr9Pi8MN0gWz26D5CsdrSntZP7axLtLRO4PSs7E-YgMa2kR8GDshuFZCEbBTfu4MYxzCrnWU8QcA1B1iQKhKEIjR5Ic-NH/s1600/IMG_4493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 561px; height: 373px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzH1FwBmgkJZCLlfIqOCefX9wlw1l6oMO2IrF4Ys9giU3Pzhzr9Pi8MN0gWz26D5CsdrSntZP7axLtLRO4PSs7E-YgMa2kR8GDshuFZCEbBTfu4MYxzCrnWU8QcA1B1iQKhKEIjR5Ic-NH/s640/IMG_4493.JPG" border="0" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div style="text-align: center;font-family:arial;"><span style="font-size:100%;"><span style="font-weight: bold;">Whole Wheat English Muffins<br /><br /></span><span>~ makes 12 muffins ~</span><span style="font-weight: bold;"><br /></span><br />1/4 cup warm water (110 degrees)<br />1 T active yeast<br />2 cups whole wheat flour, plus 1/4 cup for kneading<br />1 cup all purpose flour<br />1 t salt<br />1 cup 2% milk<br />3 T canola oil<br />2 T honey<br />1 egg<br />cornmeal<br /></span></div><div style="text-align: center;font-family:arial;"><span style="font-size:85%;"><br /></span></div><div style="text-align: center; font-family: courier new;"> <style>@font-face { font-family: "Cambria";}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Heat oven to 350 degrees. </span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><br /></span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Sprinkle yeast over warm water and let sit for ten minutes until frothy. </span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><br /></span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Combine flours and salt in bowl and set aside. </span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><br /></span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Warm milk over medium high heat until bubbles just start to form. Add honey and stir until dissolved. Remove from heat. </span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><br /></span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Combine egg, water, yeast, oil, and half of the flour with the milk mixture. Add remaining flour mixture and stir to combine. </span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><br /></span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Turn out onto board knead, adding more flour, one tablespoonful at a time, for several minutes, until it is no longer sticky.</span><span style="font-size:85%;"> </span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><br /></span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Place in a well oiled bowl, cover with a damp towel and let rise for at least one hour in a warm part of your kitchen, until it has roughly doubled in size. </span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><br /></span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">When dough has risen, roll onto board which is dusted well with cornmeal, into a ½ inch thickness and cut into 3 inch rounds. </span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><br /></span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Fry in a skillet, which has been dusted with cornmeal, over medium heat, for 5-7 minutes per side, or until browned. </span><span style="font-size:85%;"> </span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><br /></span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Bake in oven until sides are set and insides are soft but no longer gooey. </span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><br /></span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Let cool on a rack. </span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><br /></span></div><div class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Split with a fork or with a knife, and enjoy! </span></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXkclUS8ODjRT26si3NqnLrOCvA7LVoeQmpOqKlLh6trqv86HpKFM3-ndlN0OR_DJXvlBnhehHBagvKwrd0_tG7vMXYpgEEWVxBtdZwJZTPdQ-njnIMXHYi1_H8WrbRh_XH71HKjTo3tL/s1600/IMG_4492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 488px; height: 325px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXkclUS8ODjRT26si3NqnLrOCvA7LVoeQmpOqKlLh6trqv86HpKFM3-ndlN0OR_DJXvlBnhehHBagvKwrd0_tG7vMXYpgEEWVxBtdZwJZTPdQ-njnIMXHYi1_H8WrbRh_XH71HKjTo3tL/s400/IMG_4492.JPG" border="0" /></a></div><div style="text-align: center;"><br /></div><br /><br /><div style="text-align: center;">This recipe is a combination of a few that I found on the site but is adapted, for the most part, from the website, recipetips.com. </div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-13942264358224547072011-04-25T17:59:00.001-04:002011-04-27T10:51:38.763-04:00Meatless Mondays ... Hummus !!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuFhXfhyx9N-ALUrzCHKyqVLdme-XYS3XWhnj3G6aLbtRM7RQg5YZ6WSWHSo3TxR_K8DKPSDj9k9zSkneno04lnROxM6EgqKNrt2QfqbrVUSy94uXOnwxAmN50w7ZitXaDQ_pDYgQajac/s1600/IMG_4388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 526px; height: 422px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuFhXfhyx9N-ALUrzCHKyqVLdme-XYS3XWhnj3G6aLbtRM7RQg5YZ6WSWHSo3TxR_K8DKPSDj9k9zSkneno04lnROxM6EgqKNrt2QfqbrVUSy94uXOnwxAmN50w7ZitXaDQ_pDYgQajac/s640/IMG_4388.JPG" border="0" /></a></div><br /><br />I have been observing "<a href="http://meatlessmonday.ca/">Meatless Mondays</a>" for the past little while. The initiative was born in WWI wherein families in America were asked to reduce the amount of meat they ate as a way to aid the food crisis in war torn Europe. The effort returned in WWII and was a success. Around the turn of the 21st century, the program was re-introduced as an effort to reduce American obesity and to reduce carbon emissions which resulted from large scale farming.<br /><br />I am attempting to incorporate more than one meat free day per week into my diet, for health reasons and for environmental reasons. Don't get me wrong, I am absolutely a carnavore. I could not be a vegetarian, and I have no interest in giving up meat entirely. I do, however, know that if we all ate a little bit less meat, there would be a decrease in the strain that large scale farming has on our environment.<br /><br />Okay, enough preaching already!!<br /><br />One of the easiest and (in my opinion) tastiest vegetarian/vegan lunches that I prepare on a near weekly basis is homemade hummus. Hummus is a very popular Middle Eastern dip/spread. I think if people knew how much better homemade hummus is, as compared to store bought, they would not hesitate to break out the food processor!<br /><br />If you are feeling really inspired, you can get dried chickpeas and soak them overnight. Then in the morning, change the water and then bring them to a boil and simmer them for 45-60 minutes, or until tender. If you are not feeling particularly inspired, or if you are short on time, canned chickpeas work just as well!<br /><br /><div style="text-align: center;"><u><b>Chickpea Hummus</b></u></div><div style="text-align: center;">2.5 cups cooked or 19 oz can, chickpeas </div><div style="text-align: center;">1-2 T tahini</div><div style="text-align: center;">juice and zest of half of one lemon</div><div style="text-align: center;">1-2 cloves garlic </div><div style="text-align: center;">1-2 T olive oil </div><div style="text-align: center;">salt and pepper</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Combine ingredients in the bowl of a food processor and blend until well mixed. If mixture seems to thick, thin with a bit of water, up to one quarter cup. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Serve w/ vegetables and whole wheat pita for dipping! </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-32373128587419861012011-04-22T17:42:00.002-04:002011-04-22T17:55:02.808-04:00Blog Makeover!!!<style>@font-face { font-family: "Times";}@font-face { font-family: "Cambria";}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p { margin: 0cm 0cm 0.0001pt; font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <div style="margin: 0.1pt 0cm;"> <style>@font-face { font-family: "Times";}@font-face { font-family: "Cambria";}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p { margin: 0cm 0cm 0.0001pt; font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </div><div style="margin: 0.1pt 0cm;"><br />Where have I been you ask? Where has the time gone? I decided to take some time away to refocus and reflect on what I wanted from this blog and what I wanted this blog to become. A lot of changes have occurred in my life over the past months and I wanted to reflect these changes in the blog as well. </div><br /><div style="margin: 0.1pt 0cm;"><br /></div><div style="margin: 0.1pt 0cm;">Firstly, we purchased a new home!! We closed in late summer, 2010. It is a beautiful Victorian historic home built in 1873. We fell instantly in love with its high ceilings and original features. It needs work, lots of work, which partially explains my M.I.A. status on the blog. We spent many long nights leading up to the Christmas break stripping floors to their original hardwood, painting, sanding and resurfacing multiple surfaces throughout the home. We have just scratched the surface. It is starting to look like a home and I love it more every time we change something new. This will be a labour of love that will last for years to come. I have decided to incorporate some of the changes into a new page on the blog, entitled "home and garden” you can find that link <a href="http://dineswell.blogspot.com/search/label/Home%20and%20Garden">here</a>! </div><div style="margin: 0.1pt 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKeFmlfu8yf-D1YV1f_t0zOW1lRwcwTYEeJl6UgRUCo5oy7O2Z4P9HEKMV5VC5t517kRfoviyUSj8qLnXJIsVWQu9t7x2FCsksqA1qcNKapgsPwikdcedsionU-SUBkC_v2wDxrSFwK7F/s1600/IMG_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKeFmlfu8yf-D1YV1f_t0zOW1lRwcwTYEeJl6UgRUCo5oy7O2Z4P9HEKMV5VC5t517kRfoviyUSj8qLnXJIsVWQu9t7x2FCsksqA1qcNKapgsPwikdcedsionU-SUBkC_v2wDxrSFwK7F/s320/IMG_0001.JPG" border="0" height="238" width="320" /></a></div><div style="margin: 0.1pt 0cm;"><br /></div><div style="margin: 0.1pt 0cm;"><br /></div><div style="margin: 0.1pt 0cm;">Secondly, I became engaged!! It happened around Christmas this past December! We are planning a wedding in Italy in 2012. I have been spending lots of time looking at beautiful wedding blogs, my favourite being <a href="http://www.snippetandink.com/">Snippet and Ink</a>. I love Kathryn’s gorgeous daily inspiration boards and her accounts of the real weddings of endlessly cool couples across North America! I will detail our wedding trip and our honeymoon, along with future adventures on my new travel/adventure page “out and about” you can find that link <a href="http://dineswell.blogspot.com/search/label/Out%20and%20About">here</a>! <span> </span></div><div style="margin: 0.1pt 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofVGQQpr517dWi9sWwJSM3VyEMYUTMAokt1xNzIznvjVD96vlVqsR_nYcU5bKZJjwpcdd6MTY26WI1Nf2GesLDWpNho0jNZt85SOo7NlBtIQFRhfdz72-fre-r5w_pcDIJSU-Fo8YUkq8/s1600/IMG_2704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofVGQQpr517dWi9sWwJSM3VyEMYUTMAokt1xNzIznvjVD96vlVqsR_nYcU5bKZJjwpcdd6MTY26WI1Nf2GesLDWpNho0jNZt85SOo7NlBtIQFRhfdz72-fre-r5w_pcDIJSU-Fo8YUkq8/s320/IMG_2704.JPG" border="0" height="213" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin: 0.1pt 0cm;"><br /></div><div style="margin: 0.1pt 0cm;"><br /></div>Finally, as you have likely noticed, I have a new blog design!! It is the beautiful work of the lovely Blog Fairy. What a dream come true. I couldn’t have imaged a smoother and easier process. She truly is a magic-maker! If you want more information about her services, find her link <a href="http://theblogfairy.com/">here</a> or on the button at the bottom of the blog!<br /><span> </span><br /><style>@font-face { font-family: "Times";}@font-face { font-family: "Cambria";}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p { margin: 0cm 0cm 0.0001pt; font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <br /><div style="margin: 0.1pt 0cm;">I am looking forward to the new season. We have just started planning our garden for this summer. Our new home came with a small green house so we are going to have some fun starting seeds in years to come. The winter has been holding on but I have faith that warm weather is just around the corner. I can’t wait to start cooking from my own garden again! </div><br />Cheers, and Happy Easter Weekend!!<br /><span style=";font-family:Cambria;font-size:12pt;" ></span> <span> </span><span> </span><span> </span>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-90073637988863082312010-07-29T11:13:00.002-04:002010-07-29T11:17:28.765-04:00Picnic at the Brick Works '10<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPDvdFyQUQjr0RLWo6C6Zi9Hm4XoMSoBGZ-6ISbZXxqDvlhvI6HP9sez_dWh9fU2VeYZjfZOQrgvBJ6f_YVGgngxkD3FNacgUo21Zbt0e7YOb8jk7HtyjzsDOcRiA0TWsYSoT8O-XK2g4/s1600/logo-picnic2010.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPDvdFyQUQjr0RLWo6C6Zi9Hm4XoMSoBGZ-6ISbZXxqDvlhvI6HP9sez_dWh9fU2VeYZjfZOQrgvBJ6f_YVGgngxkD3FNacgUo21Zbt0e7YOb8jk7HtyjzsDOcRiA0TWsYSoT8O-XK2g4/s1600/logo-picnic2010.gif" border="0" /></a><br /><br /><br /><br />I am very excited because I have purchased my tickets for this year's Picnic at the Brick Works. I have gone to this event for the past two years and it is always a fantastic time. The Picnic is a joint venture by Slow Food Toronto and The Evergreen Brickworks. Every year the best chefs in Toronto pair with local farmers, cheese makers, chocolatiers, bakers and butchers, to create a slow food extravaganza!!<br /><br />Here is a link to more information about the event: <a style="color: rgb(51, 0, 153);" href="http://slowfood.to/1399/events/picnic-2010">Brick Works Picnic Site</a><span style="color: rgb(51, 0, 153);">.</span> You can also purchase tickets online. Get your tickets early as they sell out fast.<br /><br />Here are some pics from last years event:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXiVSS3hL8-RsP0dqNbqoTnlGPkBFp0TRGii23UGkHP7ys2zr0CxNaZJghVN7OJVL1cOcu2kMwm1pPFafEYyOLY3oq6Q6jP2YnU1jIZcIcYkJQX6wK6pE32yTjooXePpQHyhdUchnBLko/s1600/IMG_1605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXiVSS3hL8-RsP0dqNbqoTnlGPkBFp0TRGii23UGkHP7ys2zr0CxNaZJghVN7OJVL1cOcu2kMwm1pPFafEYyOLY3oq6Q6jP2YnU1jIZcIcYkJQX6wK6pE32yTjooXePpQHyhdUchnBLko/s640/IMG_1605.jpg" border="0" height="640" width="425" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAVVLctj10WC8S0ouLryQLBgs9Gl15WUeUEW8wLEH3xmq-7kfB5v9zWCqAwGWkJ_DdbSzq5hbH237TLKGNhlhur5E391MTWs1qQH9E8vrFpabmU2GFfzWkjrgDVjf0f9y7I8G3ASPwut2/s1600/IMG_1614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAVVLctj10WC8S0ouLryQLBgs9Gl15WUeUEW8wLEH3xmq-7kfB5v9zWCqAwGWkJ_DdbSzq5hbH237TLKGNhlhur5E391MTWs1qQH9E8vrFpabmU2GFfzWkjrgDVjf0f9y7I8G3ASPwut2/s640/IMG_1614.jpg" border="0" height="640" width="425" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEica2VMo_BKZA1toHdNQq-SALc7VUeMUbP0yB9J0rLUNODXzN4tWI-jh3jhd2plKfI4AZ9Y8ccgY5EKCNwU9R5-2LjcPFfYpSXm_6jRxvGVbmh2rQiIn0xaZxWPSevU4ElWGAxiM8jsQsUU/s1600/IMG_1624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEica2VMo_BKZA1toHdNQq-SALc7VUeMUbP0yB9J0rLUNODXzN4tWI-jh3jhd2plKfI4AZ9Y8ccgY5EKCNwU9R5-2LjcPFfYpSXm_6jRxvGVbmh2rQiIn0xaZxWPSevU4ElWGAxiM8jsQsUU/s400/IMG_1624.JPG" border="0" height="266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpniaiXlHXQ0knpmgrybl21F3bhbBKpdrXUeaC6NMii77t98GhtCBF2KlLx5kkyO3AEW59_Yblo_DNhuvjIjVD-BUh8j3-xxWjW5LmU9A42B-K9ldcfIKatrr4lJb1UVJRnZ6Z9WRIXHbx/s1600/IMG_1634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpniaiXlHXQ0knpmgrybl21F3bhbBKpdrXUeaC6NMii77t98GhtCBF2KlLx5kkyO3AEW59_Yblo_DNhuvjIjVD-BUh8j3-xxWjW5LmU9A42B-K9ldcfIKatrr4lJb1UVJRnZ6Z9WRIXHbx/s400/IMG_1634.JPG" border="0" height="266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ANZGWh-ocIBTdSngevMgip3Q0AagVulln9DvJjnaTF9A9DeOO6pL3QojIFNPS7UC6SJkap-rwAnl1e6THR3p270S4VGI2A1VMI0qTqNmmoUImI9fTllQIaDd1rLmGyFui9Jt9WIRY03S/s1600/IMG_1635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ANZGWh-ocIBTdSngevMgip3Q0AagVulln9DvJjnaTF9A9DeOO6pL3QojIFNPS7UC6SJkap-rwAnl1e6THR3p270S4VGI2A1VMI0qTqNmmoUImI9fTllQIaDd1rLmGyFui9Jt9WIRY03S/s640/IMG_1635.jpg" border="0" height="640" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm368N-4l3WWdb6Y2_kN0FthjzJStT7U7Q4nSdFSwtm76DUZslL33lYl2VHxzdAYGpQo0vskDqRwhmzTNSY4TQ5eqDt0riz6DSMfGeXM9tZkzSefWlMZVPcHkYLz6pTTdkQO-TVuyovxDz/s1600/IMG_1619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm368N-4l3WWdb6Y2_kN0FthjzJStT7U7Q4nSdFSwtm76DUZslL33lYl2VHxzdAYGpQo0vskDqRwhmzTNSY4TQ5eqDt0riz6DSMfGeXM9tZkzSefWlMZVPcHkYLz6pTTdkQO-TVuyovxDz/s400/IMG_1619.JPG" border="0" height="266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHi_VdyYwC-dyZE7FVXyDZqFCu69gijcx-5iID3VyEUyDJCCKTrgmOR-7mw_0IcPRKkGuUNSun6YgdJVlsfDz_894sNL6kLWOWEpbiGtkziKQtDZgHZ4niLhhygJwEsQ1qDBJy8KJWDByp/s1600/IMG_1616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHi_VdyYwC-dyZE7FVXyDZqFCu69gijcx-5iID3VyEUyDJCCKTrgmOR-7mw_0IcPRKkGuUNSun6YgdJVlsfDz_894sNL6kLWOWEpbiGtkziKQtDZgHZ4niLhhygJwEsQ1qDBJy8KJWDByp/s640/IMG_1616.jpg" border="0" height="640" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qVenHaHixPGyzTTFBWUBnOY8jhGQ3T6rC_M_XBFrlIsURFcCIZsN3HhBfvezjJOzqVVTtX1wGz3aFIf7yS4igfxQrXZ69F0G5HHTtGXZesjPZZGoP3EhNgFd4F37F-JkfgRy5v9dTtMZ/s1600/IMG_1626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qVenHaHixPGyzTTFBWUBnOY8jhGQ3T6rC_M_XBFrlIsURFcCIZsN3HhBfvezjJOzqVVTtX1wGz3aFIf7yS4igfxQrXZ69F0G5HHTtGXZesjPZZGoP3EhNgFd4F37F-JkfgRy5v9dTtMZ/s400/IMG_1626.JPG" border="0" height="266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvusPheyKnw_QQc11qNFzgE5P2qInqfUD4Bm0NThOgYGoO1Qi25McGkcri8zpA-ydr9oxGkUPxbAbpFNSZYQkcGCs58AsJl3VvCqmvrIXoeRnDrn2fToT0kmmUTem9OZWpTaDyh4YBFmg/s1600/IMG_1608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvusPheyKnw_QQc11qNFzgE5P2qInqfUD4Bm0NThOgYGoO1Qi25McGkcri8zpA-ydr9oxGkUPxbAbpFNSZYQkcGCs58AsJl3VvCqmvrIXoeRnDrn2fToT0kmmUTem9OZWpTaDyh4YBFmg/s400/IMG_1608.JPG" border="0" height="266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtl09wL64zBEzIWxW7Ps_gxkyrsgI-_eYsiCMk2lBWLEJyEICOQduGmip7fZfla6lagZI2rZczWN1bRVRm4Jipdvuz4VM92YA8G5YLvSr4uX5KtA7T3i0dPT0eMwOjZToBrBcV8xhEftB5/s1600/IMG_1652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtl09wL64zBEzIWxW7Ps_gxkyrsgI-_eYsiCMk2lBWLEJyEICOQduGmip7fZfla6lagZI2rZczWN1bRVRm4Jipdvuz4VM92YA8G5YLvSr4uX5KtA7T3i0dPT0eMwOjZToBrBcV8xhEftB5/s400/IMG_1652.JPG" border="0" height="266" width="400" /></a></div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com2tag:blogger.com,1999:blog-5401077705383553766.post-88933952497318826742010-07-12T12:19:00.001-04:002010-07-12T15:57:26.467-04:00Fig and Prosciutto Pizza<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxIRlMoIg70ug2ts6gVYOEPVmODKi3PsoY7HWGp91B2w14RXuSO-gsFHuj3uvLwcgBL6OUR5s4oSquqtEmfWyULJa-HPWGw7QheDT6_sbO2x2BTY_UZL8nFbKcFChMVd5Ifz08IrmTmtF/s1600/IMG_3984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxIRlMoIg70ug2ts6gVYOEPVmODKi3PsoY7HWGp91B2w14RXuSO-gsFHuj3uvLwcgBL6OUR5s4oSquqtEmfWyULJa-HPWGw7QheDT6_sbO2x2BTY_UZL8nFbKcFChMVd5Ifz08IrmTmtF/s640/IMG_3984.JPG" border="0" height="494" width="640" /></a></div> <br />This recipe is based on a recipe by Todd English, that I found years ago. It is a family favourite. The flavours are fantastic together. Figs and Prosciutto is one of my favourite couplings, if you can find fresh figs, use them for this recipe as they are glorious, if impossible to find (especially in my neck of the woods!) </div><div style="text-align: left;"></div><div style="text-align: left;">With respect to the cheese, I love chevre or gorgonzola equally, so go with what you like.<br /></div><div style="text-align: left;"></div><div style="text-align: center;"><b><br /><br />Fig and Prosciutto Pizza</b> </div><div style="text-align: center;"><a href="http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough">Pizza dough recipe</a> </div><div style="text-align: center;">Fig Jam</div><div style="text-align: center;">1/4 cup balsamic vinegar</div><div style="text-align: center;">3 springs Rosemary, chopped fine</div><div style="text-align: center;">2 cloves garlic, chopped fine</div><div style="text-align: center;">250 g chevre or gorgonzola</div><div style="text-align: center;">handful of walnuts, chopped </div><div style="text-align: center;">Prosciutto</div><div style="text-align: center;">salt and pepper<br />cornmeal<br /><br />Heat pizza stone in bottom of oven, to 500 degrees. <br />Combine fig jam, vinegar, rosemary, garlic, salt and pepper in a small saucepan over medium heat.<br />Cook until jam is melted.<br />Roll out dough. Place dough on a pizza paddle which has been sprinkled liberally with cornmeal. <br />Cover the bottom of the crust with the fig mixture.<br />Follow with a sprinkling of walnuts.<br />Rip apart two pieces of prosciutto and place them over the walnuts.<br />Dot pizza with as much cheese as you wish.<br />Place pizza on pizza stone and cook until well browned (about 5-10 minutes). </div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com3tag:blogger.com,1999:blog-5401077705383553766.post-22181292940296334922010-07-10T16:15:00.002-04:002010-07-10T16:20:39.771-04:00The Ultimate Burger & Ceasar Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsd8av8URbNjob5RXsvRkt3uBrV3axfJhIYs-wRar4X6GepB07Mt7YBT02ypw1fTQpoyyGzaSawG7zDoQrGrJf76Nm8eI8BsI_vTObWnYa5hABW1wDSJ_6U6sppRdiwR_hg5by25Z0CoTz/s1600/IMG_3977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsd8av8URbNjob5RXsvRkt3uBrV3axfJhIYs-wRar4X6GepB07Mt7YBT02ypw1fTQpoyyGzaSawG7zDoQrGrJf76Nm8eI8BsI_vTObWnYa5hABW1wDSJ_6U6sppRdiwR_hg5by25Z0CoTz/s640/IMG_3977.JPG" border="0" height="348" width="640" /></a></div><br />I have been on a search this summer, to find the ultimate burger recipe. I think this one is pretty close! I think it is always better to grind your own meat. We used top sirloin. Whatever cut you choose, you must ensure that there is enough fat included, otherwise the burger will be dry and mealy. Most of the research that I have found suggests a 15-20% ratio of fat to meat. If you are using a leaner cut of meat (like turkey), I would suggest adding some bacon to the mix, in order to up the fat ratio, so as to ensure a juicy burger!<br /><br />I think a good burger needs no other accompaniment than an equally fantastic salad. Growing up in my house, salad almost always meant Caesar salad. This version (my mother's) is very garlicy, so I wouldn't suggest it prior to a first date or even if you have a job interview in the next week. But if you are happily in love (or happily single) and well employed, this salad is well worth the day or two of keeping your distance.<br /><br /><div style="text-align: center;"><b>Ultimate Burger</b></div><div style="text-align: center;"><b>~ </b>makes 6 well sized burgers ~ <b><br /></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b> </b>2 lbs top sirloin beef, ground<br />1 egg</div><div style="text-align: center;">1/4 cup dry or fresh bread crumbs</div><div style="text-align: center;">1 T Dijon mustard </div><div style="text-align: center;"> 3 garlic cloves, chopped fine </div><div style="text-align: center;">4 drops liquid smoke </div><div style="text-align: center;">1/4 cup fresh Greek oregano (or rosemary), chopped fine</div><div style="text-align: center;">1/3 cup feta cheese, crumbled</div><div style="text-align: center;">salt and ground pepper</div><div style="text-align: center;">fresh kaiser rolls </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Combine all ingredients and form into six equal burgers. <br />Grill to medium.<br />Serve on kaiser rolls with sauce (recipe below)</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Sauce: </div><div style="text-align: center;">1/2 cup mayo</div><div style="text-align: center;">large handful basil leaves, chopped fine </div><div style="text-align: center;">1 T lemon juice</div><div style="text-align: center;">1 T Dijon mustard</div><div style="text-align: center;">1 clove garlic, chopped fine </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Combine and serve! </div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Colleen's Caesar Salad</b> <b> </b> </div><div style="text-align: center;">2 egg yolks</div><div style="text-align: center;">1 T lemon juice </div><div style="text-align: center;">8 shakes worcestershire sauce</div><div style="text-align: center;">2 t anchovy paste </div><div style="text-align: center;">2 T red wine vinegar </div><div style="text-align: center;">2-3 cloves garlic, chopped fine </div><div style="text-align: center;">1 T Dijon mustard or 2 t dried mustard </div><div style="text-align: center;">salt and pepper</div><div style="text-align: center;">1/2 - 1/3 cup extra virgin olive oil </div><div style="text-align: center;">1 large head romaine lettuce</div><div style="text-align: center;">1/4 red onion, chopped into rings </div><div style="text-align: center;">1 cup croutons</div><div style="text-align: center;">1/2 cup Parmigiano-Reggiano cheese, freshly grated </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Combine first eight ingredients with a hand blender. </div><div style="text-align: center;">Slowly add olive oil, while blending, until desired consistency is reached (should be very creamy). </div><div style="text-align: center;">Toss dressing with lettuce, onions croutons and cheese. </div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-26753360578657309532010-07-10T00:02:00.003-04:002010-07-10T10:22:37.869-04:00Orecchiette with Sausage, Kale and Feta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIYoWfA8ZNSpnfUaDEWu_frK0KosEOQn1_mQyJCMRhqrE2L21-I-IcqNCUHr0xbXch578zZO3WMm51SFICAeSHggPsw2CxZuxoNxjKB6cWZy8lZfFER0pho1JXJHNPY9DMGjSVJD_ez6O/s1600/IMG_3967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 522px; height: 329px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIYoWfA8ZNSpnfUaDEWu_frK0KosEOQn1_mQyJCMRhqrE2L21-I-IcqNCUHr0xbXch578zZO3WMm51SFICAeSHggPsw2CxZuxoNxjKB6cWZy8lZfFER0pho1JXJHNPY9DMGjSVJD_ez6O/s640/IMG_3967.JPG" border="0" /></a></div><br />This dish is a classic combination, pasta with a minimal sauce of sausage and bitter greens. The most common combination is orecchiette with sausage and rapini but any bitter green will do. In this version, the the bitterness of the kale is softened by the fat of the pork and Feta. Orecchiette means "little ears" in Italian, they are definitely worth finding, but if you cannot, farfalle or even small shells will deliver a similar result.<br /><br />I was vising the River's Edge Goat Dairy this past weekend, and they had ground pork from pigs that they had feed on the leftover whey from their cheese making. I was excited to try it so I used it in this recipe. It was fantastic, very mild with a definite sweetness to the meat.<br /><br /><div style="text-align: center;"><b>Orecchiette with Sausage, Kale and Feta</b></div><div style="text-align: center;">1 lb dried orecchiette </div><div style="text-align: center;">2 T extra virgin olive oil </div><div style="text-align: center;">large pinch of chili flakes</div><div style="text-align: center;">3 cloves garlic, chopped fine </div><div style="text-align: center;">1.5 lbs ground pork </div><div style="text-align: center;">4 cups kale, chopped</div><div style="text-align: center;">1 cup white wine</div><div style="text-align: center;">salt and pepper</div><div style="text-align: center;">250 g Mediterranean style goat feta cheese </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Bring to a boil well salted water, boil pasta according to directions. </div><div style="text-align: center;">Meanwhile, heat 2 T olive oil over medium high heat. Add garlic and chili flakes and continue to cook until the garlic is fragrant. </div><div style="text-align: center;">Place pork into pan in small, even pieces, season well. Let brown well on all sides. Remove from pan and set aside. </div><div style="text-align: center;">Add kale to pan, season well and stir-fry until wilted. </div><div style="text-align: center;">Add white wine and reduce by half. </div><div style="text-align: center;">Add pork back into pan and check and adjust seasonings. </div><div style="text-align: center;">Drain pasta, but reserve 1 cup of the cooking water and set aside. </div><div style="text-align: center;">Add pasta to sausage/kale mixture. If sauce is dry, add pasta water and cook until you reach the desired consistency. </div><div style="text-align: center;">Serve sprinkled with feta and more chili flakes. </div><div style="text-align: center;"> </div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-79144957913213721222010-07-02T12:20:00.001-04:002010-07-02T12:21:20.423-04:00Pappardelle with Mixed Mushrooms and Mozzarella<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EzQFM2TgB396HGJun41W-njA1-SJd4bZEIbVM5AuvNDT7sqxokmxBui01V6eLkn0qPQNFBkw-3VY7PSS87k01bcilq5blNNd1d3sMNoXwbUy8xbFwEdwnUqTYa7AYN8_DE0UJBikUWKb/s1600/IMG_3841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EzQFM2TgB396HGJun41W-njA1-SJd4bZEIbVM5AuvNDT7sqxokmxBui01V6eLkn0qPQNFBkw-3VY7PSS87k01bcilq5blNNd1d3sMNoXwbUy8xbFwEdwnUqTYa7AYN8_DE0UJBikUWKb/s400/IMG_3841.JPG" border="0" height="297" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">This recipe is from my favourite new iPhone app "Jamie Oliver 20 Minute Meals". It is a fantastic app for those who want a quick and brainless weeknight dinner idea, that does not include frozen processed "food". Every recipe I have made has been flawless. <b><br /></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Pappardelle with Mixed Mushrooms and Mozzarella</b></div><div style="text-align: center;">1 recipe fresh pasta, cut into pappardelle (or 1 lb dried)</div><div style="text-align: center;">1 lb mixed mushrooms </div><div style="text-align: center;">1 bunch fresh flat leaf parsley, leaves picked and chopped, stems chopped fine </div><div style="text-align: center;">1 lemon</div><div style="text-align: center;">2 garlic cloves, minced</div><div style="text-align: center;">3 oz Parmesan, freshly grated</div><div style="text-align: center;">1 5oz ball fresh mozzarella cheese, torn into pieces</div><div style="text-align: center;">4 T creme fraiche</div><div style="text-align: center;">2 T butter</div><div style="text-align: center;">olive oil </div><div style="text-align: center;">sea salt and black pepper </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Bring salted water to a boil and cook pasta according to directions. </div><div style="text-align: center;">Clean mushrooms with a dry brush to remove any dirt (DO NOT wash mushrooms, they are little sponges that will absorb all the water you let them and then they will taste like dirty dishwater when you cook them!)</div><div style="text-align: center;">Heat butter and a bit of oil over high heat in a large skillet. Add garlic, parsley stems mushrooms, salt and pepper to skillet. Fry until mushrooms are well browned (5-6 minutes). </div><div style="text-align: center;"> When the pasta is cooked, scoop out about a cup of water and set aside. Drain pasta. Add the zest of the lemon, the creme fraiche, half of the Parmesan, the mozzarella, juice of half of the lemon and half of the remaining parsley to the mushroom mixture. Toss to combine. Add the pasta and about half of the reserved pasta water to loosen the sauce. If needed, add remaining pasta water. </div><div style="text-align: center;">Adjust seasonings. </div><div style="text-align: center;">Serve sprinkled with remaining Parmesan, parsley and a bit of extra virgin olive oil. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com1tag:blogger.com,1999:blog-5401077705383553766.post-21092626261277178982010-06-30T23:45:00.001-04:002010-06-30T23:48:27.468-04:00Calves Liver with Bacon, Onion, Sage and Balsamic<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AZzFfvlYwIz8bPRgXucB8YDerz1jyiEtR-jcOS2HEvc8HJ9RR-3FPZRFRmkYto8VTWbXqWXkrTwwbrsK_dowapv4Aroc12fUU0UQyn79rA8WrL6M2mDZBbmmqhljx6yNgiy_7J_akoT0/s1600/IMG_3843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AZzFfvlYwIz8bPRgXucB8YDerz1jyiEtR-jcOS2HEvc8HJ9RR-3FPZRFRmkYto8VTWbXqWXkrTwwbrsK_dowapv4Aroc12fUU0UQyn79rA8WrL6M2mDZBbmmqhljx6yNgiy_7J_akoT0/s400/IMG_3843.JPG" border="0" height="265" width="400" /></a></div><br />I know .... you lost me at ...<br /><br />I have to admit, I'm not the world's biggest liver fan, however, if done correctly, and not cooked within an inch of it's life, liver can be a tasty alternative to your "normal" week-night dinner. Give this offal another shot, you might just find that your tastebuds have grown-up with you!<br /><br />This recipe will serve 4-6 depending on your appetites. For us, it served four, but I have a huge German in my crowd! <br /><br /><div style="text-align: center;"><b>Calves Liver with Bacon, Onion, Sage and Balsamic</b></div><div style="text-align: center;">1.5 lbs calves liver</div><div style="text-align: center;">2 cups all purpose flour </div><div style="text-align: center;">2 large vidalia onions, cut into rings </div><div style="text-align: center;">15 rashers bacon </div><div style="text-align: center;">3 cloves garlic, chopped fine </div><div style="text-align: center;">20 fresh sage leaves, chopped fine </div><div style="text-align: center;">1/4 cup balsamic vinegar </div><div style="text-align: center;"> 1/4 cup fresh parsley, chopped</div><div style="text-align: center;">salt and pepper</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Combine the flour with a large pinch of salt and pepper. Dredge the liver in the flour until it has a good coating. Set aside. </div><div style="text-align: center;">Cook bacon in a large skillet until cooked but not crisp. Remove from pan and set aside.<br />Pour all but 2 T of the bacon fat out of the skillet, set removed fat aside. Place onions, garlic, sage, salt and pepper in skillet and fry, over medium heat, until onions are brown, sticky and caramelized.</div><div style="text-align: center;">Deglaze the pan with the balsamic vinegar. </div><div style="text-align: center;">Chop the bacon into large pieces and add back into skillet.</div><div style="text-align: center;">Meanwhile, heat the removed bacon fat in a separate pan (should be 2-3 T of fat). Fry liver for 2 minutes per side, or until done to your liking. </div><div style="text-align: center;">Serve liver covered with the onion mixture, sprinkled with fresh parsley. </div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-71851456050055458152010-06-19T19:35:00.002-04:002010-06-22T11:35:36.053-04:00Slow Roasted Baby Back Ribs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUb1ItOd92yRSDRnz8BcNliUc9L4Da0B-QmdxUHy6NknTK22Wtaw9sfPVzJQU5nOgmakn25ZTApZ8uzVNeUHcQ3rhTTlSbZuJdnypQp0y4wzSM8t89G4_3mXGxvz15t4fuiaBGFec8it6v/s1600/IMG_3776.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUb1ItOd92yRSDRnz8BcNliUc9L4Da0B-QmdxUHy6NknTK22Wtaw9sfPVzJQU5nOgmakn25ZTApZ8uzVNeUHcQ3rhTTlSbZuJdnypQp0y4wzSM8t89G4_3mXGxvz15t4fuiaBGFec8it6v/s400/IMG_3776.JPG" alt="" id="BLOGGER_PHOTO_ID_5484177663976230034" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6eqFN35O2ulGpFLNbZQUAPFg7FMj0zA9UdwEs9OBDjTiOC07kfAAULvaALqyKac7k1vG-Fjkr5-nOXPOZTtRHoJatwAQE8sCZhgtIfYtLt6Xv5egafmIantnW3ZstPnTyixxremhzT5A/s1600/IMG_3773.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6eqFN35O2ulGpFLNbZQUAPFg7FMj0zA9UdwEs9OBDjTiOC07kfAAULvaALqyKac7k1vG-Fjkr5-nOXPOZTtRHoJatwAQE8sCZhgtIfYtLt6Xv5egafmIantnW3ZstPnTyixxremhzT5A/s400/IMG_3773.JPG" alt="" id="BLOGGER_PHOTO_ID_5484177656771325362" border="0" /></a>Is there anything more indicative of summer than barbecued ribs? But when I awoke this morning it was raining and so I thought to myself: this is an opportunity to use my oven to make Slow Roasted Ribs, instead. This recipe is fail-safe. It always results in ribs so tender that they are difficult to remove from the roasting pan because the meat is falling off the bone. This is my kind of medicine to cure rainy day blues!<br /><div style="text-align: left;"><br /><div style="text-align: center;"><span style="font-weight: bold;">Slow Roasted Baby Back Ribs</span><br />2 sides baby back pork ribs<br />1 T smoked or hot paprika<br />1 T sweet paprika<br />1 T chili powder<br />1 T roasted garlic powder<br />1 T onion powder<br />1 T brown sugar<br />1 T sea salt<br />1 T black pepper<br />1 bottle beer (your choice)<br /><br />Preheat oven to 325 degrees.<br />Remove the silver skin from the bone side of the ribs.<br />Make a dry rub by combining all of the spices. Rub generously to liberally cover the ribs with a coating of the rub.<br />(At this point you can let the ribs marinate for a few hours, up to 24 hours)<br />Place the ribs in a large roasting pan, bone side down.<br />Pour beer over ribs.<br />Cover tightly with tinfoil.<br />Roast for 4 hours.<br /><br />Remove ribs from pan and place on a rack to let them dry a bit.<br />Coat ribs liberally with your favourite <a href="http://bbq.about.com/od/barbecuesaucerecipes/r/ble30921j.htm">bbq sauce</a>.<br />Drain beer from pan.<br />Turn on oven broiler to 500 degrees.<br />Place well lubricated ribs back in roasting pan.<br />Broil until ribs are caramelized.<br /><br />Fall off the bone goodness!<br /></div></div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-12826935522265725042010-06-18T12:08:00.001-04:002010-06-18T14:20:12.265-04:00Strawberry Rhubarb Panna Cotta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVkPK2a2Vi6egDJ2z1f8P9LicoFxbhWWoorjTfgOv6gu9cKXjRaLC4HiNszz__YcYLram-J-vp6XuoThiTWZtxuMgX6fvQe7YOX9b-KgMVO4snLcgd9q-yWjYae6B3i2q7-WYHOYUUj2n/s1600/IMG_3772.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVkPK2a2Vi6egDJ2z1f8P9LicoFxbhWWoorjTfgOv6gu9cKXjRaLC4HiNszz__YcYLram-J-vp6XuoThiTWZtxuMgX6fvQe7YOX9b-KgMVO4snLcgd9q-yWjYae6B3i2q7-WYHOYUUj2n/s400/IMG_3772.JPG" alt="" id="BLOGGER_PHOTO_ID_5484175846610085570" border="0" /></a><br /><div style="text-align: center;"><div style="text-align: left;">On a recent trip to the St. Jacobs Market, I was delighted to find some beautiful Ontario strawberries. They were the first local strawberries I had found this season. I had a craving for panna cotta so I thought, what better way to celebrate my find.<br /><br /><span style="font-style: italic;">Panna cotta</span> (cooked cream) is an Italian desert, which is found on almost every trattoria menu, similar to creme brulee in France. The desert is shamelessly simple and fail-free.<br /></div><br /><span style="font-weight: bold;">Strawberry Rhubarb Panna Cotta</span><br /><span style="font-style: italic;"><br />panna cotta:</span><br />2 cups heavy (whipping) cream<br />2 cups half and half cream<br />1/2 cup sugar<br />2 t vanilla or 1 one vanilla bean, split lengthwise<br />2 packets gelatin<br />6 T cold water<br /><br /><span style="font-style: italic;">sauce</span>:<br />2 cups rhubarb, chopped<br />2 cups strawberries, hulled and chopped in half<br />1/2 cup sugar<br />2 T Chambord liqueur<br /><br />Dissolve gelatin by sprinkling over cold water and letting the mixture stand for about 5 minutes.<br />Heat cream, half and half and sugar over medium high heat until sugar is dissolved.<br />If using vanilla: turn off heat and whisk in vanilla.<br />If using vanilla bean: split pod in half, lengthwise, scrape all off the seeds out of the pod and place pod and seeds in with cream mixture while still over heat. Cook cream until it almost comes to a boil. Remove from heat cover and let stand for 20 minutes. Remove pod from cream, re-heat cream until very hot but not boiling.<br />Pour hot cream over gelatin mixture and whisk well so that the gelatin is fully dissolved in the hot cream.<br />Pour into eight, well-oiled ramekins or teacups<br />Refrigerate for at least 4 hours (or overnight) so that panna cotta has time to set-up<br />To unmold: run a knife around the edge of the panna cotta, turn upside down, pat the bottom of the ramekin and it should pop out!<br /><br />To make sauce: add all ingredients to a large sauce pan over medium high heat. Cook until fruit is very soft. Pure half of the liquid in a food processor until very smooth and add back into pan to combine with the remaining fruit. Cool well and serve with panna cotta (also fantastic with pancakes, french toast and waffles!)<br /><br />Based upon <a href="http://www.divinacucina.com/">Secrets From My Tuscan Kitchen</a> by Judy Witts<br /><br /></div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-44286775639401000722010-06-13T15:36:00.000-04:002010-06-13T15:51:05.590-04:00Paprika Fried Tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuqL8jKd3g4_K7uzWNNZyAOhQ1e2DCVHXIM9GwpuJ-JT5ahJIv15QI4NHCHK9fFfH7uXXvPMfWpXmljuJjht_akRkG0muKGMp7tJUUx5xJmGl0GjK9nA9TD83rHTqS96cJGvsm1VQ-YuC/s1600/IMG_3479.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuqL8jKd3g4_K7uzWNNZyAOhQ1e2DCVHXIM9GwpuJ-JT5ahJIv15QI4NHCHK9fFfH7uXXvPMfWpXmljuJjht_akRkG0muKGMp7tJUUx5xJmGl0GjK9nA9TD83rHTqS96cJGvsm1VQ-YuC/s400/IMG_3479.JPG" alt="" id="BLOGGER_PHOTO_ID_5478636014232889538" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfkJtlsITsFPfSdv_Bg6UB3DViaVMsa65-5vpftM-4e2diwwoPF0uWFQbYtMo-tQfDKwI86gkROdUHTi4pVhnX-LHLtYTws2oCNM70wgVe9Sy7ubsWqENEftuAAWh7_1LYAhKQtzh3vQt/s1600/IMG_0642.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfkJtlsITsFPfSdv_Bg6UB3DViaVMsa65-5vpftM-4e2diwwoPF0uWFQbYtMo-tQfDKwI86gkROdUHTi4pVhnX-LHLtYTws2oCNM70wgVe9Sy7ubsWqENEftuAAWh7_1LYAhKQtzh3vQt/s400/IMG_0642.JPG" alt="" id="BLOGGER_PHOTO_ID_5478634485678905250" border="0" /></a><br />These tomatoes are the easiest side dish in the universe. They are so simple, in fact, that I am almost hesitant to put them on this blog. However, they are so good and everyone that I serve them to asks for the recipe, so I thought I would share. Originally the recipe is from my sister-in-law's father. He lives in the Czech Republic and makes these tomatoes for breakfast almost daily. I tried them one morning and was immediately hooked. They are fantastic with steak or fish and equally as good with eggs for brunch.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Paprika Fried Tomatoes</span><br /></div><div style="text-align: center;">1 or 2 pints fresh grape tomatoes<br />large spoonful sweet paprika<br />sprinkling of white sugar<br />large glug olive oil<br />large pinch salt<br />freshly ground black pepper<br /><br />Heat olive oil over medium high heat. Add tomatoes, sprinkled with sugar, paprika, salt and pepper. Heat for about 2-3 minutes, tossing a few times, to ensure that tomatoes are equally scorched on all sides.<br /></div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-40779678388963006622010-06-10T10:02:00.000-04:002010-06-10T10:30:38.457-04:00Grilled Lamb Kofta Kebabs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRmtBIuQxA-SMGXFUDQryrN8WPsgxU7C9hlOtc0RzGCHE8mh3qJ5t3isYtfvfrLSHSIRHpCtEMIUsMwdwQ4leEyOEt8q15rEnXvkShFEHTF9xsRqqmQpCoyt9WUwSsvrEWafrhHELgpuT/s1600/IMG_3756.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRmtBIuQxA-SMGXFUDQryrN8WPsgxU7C9hlOtc0RzGCHE8mh3qJ5t3isYtfvfrLSHSIRHpCtEMIUsMwdwQ4leEyOEt8q15rEnXvkShFEHTF9xsRqqmQpCoyt9WUwSsvrEWafrhHELgpuT/s400/IMG_3756.JPG" alt="" id="BLOGGER_PHOTO_ID_5481148849682597346" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTu5FpmW3f8iKxHZcQaph8_j1Fe2OjBXweVwePVp24jKdFrgdaUF10g6_nTlCK8Bwy-sq_A1ua0_YBwikfmJPq-n5QxA2TFqAB9uOzYUyUO9AMxzlnCL46G4VbtxiWEEZQKrtoNqEP2zfo/s1600/IMG_3759.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 374px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTu5FpmW3f8iKxHZcQaph8_j1Fe2OjBXweVwePVp24jKdFrgdaUF10g6_nTlCK8Bwy-sq_A1ua0_YBwikfmJPq-n5QxA2TFqAB9uOzYUyUO9AMxzlnCL46G4VbtxiWEEZQKrtoNqEP2zfo/s400/IMG_3759.JPG" alt="" id="BLOGGER_PHOTO_ID_5481147517546886146" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KyYXnY_l83Atvm9cSFat-HEZ53xNZXVFoSIZL2mq_DWxgwKAow0jRUTjxb1E-JQiX5qNVHG9vn_6Dytd8ml38w9wInbHe2no_Hcp_8wicU-LxtCrYXrLv0HdBLuLOuLojiJImEqRQE7f/s1600/IMG_3751.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 319px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KyYXnY_l83Atvm9cSFat-HEZ53xNZXVFoSIZL2mq_DWxgwKAow0jRUTjxb1E-JQiX5qNVHG9vn_6Dytd8ml38w9wInbHe2no_Hcp_8wicU-LxtCrYXrLv0HdBLuLOuLojiJImEqRQE7f/s400/IMG_3751.JPG" alt="" id="BLOGGER_PHOTO_ID_5481147503066612834" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKcRv3JIjgZ0hnmU4yTiUacMlRP7l7yptk23ldJRxeXbTWEZq63OjcovP7juJTpO7JElPZ3fzCNu-hVxDEUK55MZjJFlERaTm3v29zyl0dXD7NUpbcZmzsJd8jy9sXL756D4kREhCZNbf/s1600/IMG_3744.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKcRv3JIjgZ0hnmU4yTiUacMlRP7l7yptk23ldJRxeXbTWEZq63OjcovP7juJTpO7JElPZ3fzCNu-hVxDEUK55MZjJFlERaTm3v29zyl0dXD7NUpbcZmzsJd8jy9sXL756D4kREhCZNbf/s400/IMG_3744.JPG" alt="" id="BLOGGER_PHOTO_ID_5481147477305394914" border="0" /></a>I first tried Kofta Kebabs while visiting my friend Jen in London, UK. She took us to this amazing little shop that sold hand minced lamb kebabs that were cooked in the restaurant, in-front of the patrons, over a roaring fire of coals and mixed wood. The make-shift campfire filled the restaurant (and half the neighbourhood) with an alluring perfume of smoke and grilled meat. Their plan was successful as the patrons were lined down the block. I immediately fell in love with the tender, full-flavoured, smokey kebabs.<br /><div style="text-align: center;"><div style="text-align: left;"><br />I made homemade flat-breads, they turned out very well, and were very easy to make. Here is the recipe <a href="http://www.nibbledish.com/people/MissJ9/recipes/non-denominational-flatbread">link</a>.<br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;"><br />Grilled Lamb Kofta Kebabs</span><br />~Makes 8 wraps ~<br /><br />1 kilo ground or minced lamb (I used a boneless shoulder)<br />2 hand-fulls shelled pistachio nuts<br />zest of two lemons<br />1/4 cup fresh thyme, chopped fine<br />1 large red Thai bird chili, chopped fine<br />1 T chili powder<br />2 T ground cumin<br />2 cloves garlic, crushed<br />salt and pepper<br /><br />Combine all ingredients, other than the lamb, in a food processor and grind into a very fine crumb. Pour into a bowl, with minced lamb, and combine well. Skewer onto 4 large metal skewers or 8 smaller metal skewers. Cook on BBQ grill (charcoal is best), until cooked through, and nicely browned on all sides.<br /><br /><span style="font-weight: bold;">Toppings</span>:<br />Sauce: 1 cup plain yogurt mixed with juice of 1 lemon, 2 cloves crushed garlic and 1/4 cup parsley, chopped fine.<br />Lettuce: mix of salad leaves, torn, picked whole leaves of parsley and mint, dress with good olive oil, lemon juice, 1 T white wine vinegar and salt and pepper.<br />Pickled Onion: combine 1 medium sized red onion, very finely sliced into rings, with the juice of one lemon, let rest for 1/2 hour before serving.<br /></div><br /><br /><div style="text-align: right;">Adapted from Jamie Oliver's "<a href="http://www.chapters.indigo.ca/books/Jamie-At-Home-Jamie-Oliver/9781401322427-item.html?ref=Search+Books%3a+%2527jamie+at+home%2527">Jamie at Home</a>" cookbook, which is one of my favourites.<br /></div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-867460892232367382010-06-07T12:00:00.000-04:002010-06-07T15:31:28.549-04:00Spaghetti with Clams (Spaghetti alle Vongole)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyUAY3zX5y3MIDeXObp9xx2nTdBPCWk2abJ7ze-GDv7zoWozW3z9zOIzNFKYRqa-np6QVthaNVsaTGpcOjKA_mXVBv4VYTMDQFxuNXues2WgqulWdAOeiyzkavjmuhwwQDv_QSMkTQYE8/s1600/pasta+alle+vongole+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyUAY3zX5y3MIDeXObp9xx2nTdBPCWk2abJ7ze-GDv7zoWozW3z9zOIzNFKYRqa-np6QVthaNVsaTGpcOjKA_mXVBv4VYTMDQFxuNXues2WgqulWdAOeiyzkavjmuhwwQDv_QSMkTQYE8/s400/pasta+alle+vongole+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5479743575507092418" border="0" /></a>This pasta dish (which is also commonly made with Linguine) brings me back to Italy, in an instant. Originally developed in Naples, the dish is common throughout the southern parts of the country, including the Amalfi coast. It's simple, clean flavours and ingredients all work together to show off the sweet clam meat. As such, it is not common to put any Parmesan on the dish as the argument is, that it is too strong a flavour for the delicate seafood. However I say, to each his own, if you want to add cheese, <span style="font-style: italic;">carpe diem!</span><br /><div style="text-align: center;"><span style="font-weight: bold;"><br />Spaghetti with Clams</span><span style="font-style: italic;"><span style="font-weight: bold;"> (</span></span><span style="font-weight: bold;"><span style="font-style: italic;">Spaghetti alle Vongole)</span><br /></span>1 pound dry spaghetti<br />large glug olive oil<br />2 T butter<br />large pinch red chili pepper flakes<br />4 cloves garlic, chopped fine<br />1 kilo pasta clams (little neck or smaller)<br />1 pint tomatoes, halved<br />1 cup white wine<br />large bunch Italian flat-leaf parsley, chopped fine<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span><span><span>Cook</span></span><span><span> pasta, in well salted water, according to directions on package</span></span><span><span>.</span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span><span><span>Meanwhile, in a large pan, heat olive oil and butter until butter is melted. Add garlic and saute for 1 minute. Add chili flakes, clams and wine. Cover and cook for 5 minutes, or until clam shells just open. </span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span><span><span>When pasta is quite al dente (it will continue to cook in the sauce), drain pasta, reserving a little of the pasta water aside, and toss pasta into pot with clams. Add tomatoes and half of the parsley and toss well to combine.<br />Cook pasta until sauce thickens and pasta is cooked according to your liking. If pasta is dry add reserved pasta water.<br />Serve sprinkled with remaining parsley. </span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0tag:blogger.com,1999:blog-5401077705383553766.post-32689498347852523492010-06-06T12:05:00.004-04:002011-04-27T10:52:34.923-04:00Grilled Vegetable Panzanella<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT80k2Oj26FiUp8pHiZQ1k_IFlr9l9CFejrYLXOjdQuL4iLkGU5M7U_SwzWdfBP5c0SuqW_-sSL1dArzO032PP1EBHmaXpM89wWpDve8dwclqVopyGYCOUngycS2XASTaPmLm_ooZvKQAZ/s1600/IMG_3725.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT80k2Oj26FiUp8pHiZQ1k_IFlr9l9CFejrYLXOjdQuL4iLkGU5M7U_SwzWdfBP5c0SuqW_-sSL1dArzO032PP1EBHmaXpM89wWpDve8dwclqVopyGYCOUngycS2XASTaPmLm_ooZvKQAZ/s400/IMG_3725.JPG" alt="" id="BLOGGER_PHOTO_ID_5479327660432917026" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TX6_rGIBcAIlSUWU9Ff6aziOfJ8W4XDIc0qq6gHEP64e6-Ww8PBV7ucDVJMo4c1Q-bCyFxSB44yfQ6ZYRtzmNXPDammbJniakWj13Ro9A5CpQEuESv-ym0bKfPPv2UShK-dJiUa-dXPp/s1600/IMG_3724.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TX6_rGIBcAIlSUWU9Ff6aziOfJ8W4XDIc0qq6gHEP64e6-Ww8PBV7ucDVJMo4c1Q-bCyFxSB44yfQ6ZYRtzmNXPDammbJniakWj13Ro9A5CpQEuESv-ym0bKfPPv2UShK-dJiUa-dXPp/s400/IMG_3724.JPG" alt="" id="BLOGGER_PHOTO_ID_5479323917206801442" border="0" /></a>This late spring / early summer salad demands the freshest ingredients. The salad is so simple yet it is bursting with flavours. On a warm night when I don't want to cook in the house, I will grill up some fish or meat and accompany it with this salad. If you toast the bread on the grill outside, you can cook the entire meal without using your oven!<br /><div style="text-align: center;"><span style="font-weight: bold;"><br />Grilled Vegetable Panzanella </span><br />1/4 loaf crusty day old bread, cubed<br />2 pints cherry or grape tomatoes, halved<br />1 sweet pepper, cut into thirds, seeds removed<br />3 large leeks, white parts only<br />1 large bunch asparagus, tough ends removed<br />1 large bunch basil, chopped<br />zest and juice of one lemon<br />1/4 cup white wine vinegar<br />1/2 cup good quality olive oil<br />sea salt and freshly ground black pepper<br /><br />Toss bread with olive oil and toast until dry.<br />Combine tomatoes and bread in a large bowl.<br />Cut leeks in half, lengthwise.<br />Combine leeks, pepper and asparagus and toss with olive oil and salt and pepper.<br />Grill leeks, pepper and asparagus until vegetables are soft. Remove blackened skin from peppers. Chop all vegetables roughly, and toss with bread, tomatoes and basil.<br />Combine lemon juice, zest, vinegar and olive oil in a separate bowl. Pour half of dressing over salad and toss to combine. Add more dressing, as needed, until salad is dressed to your liking. Adjust seasonings.<br /><br /></div>Virginiahttp://www.blogger.com/profile/13221780897385414304noreply@blogger.com0