Broiled Miso and Maple Glazed Salmon with Sesame Noodles and Bitter Greens

Miso is one of the most under-appreciated ingredients in the North American diet. However, it is super easy to use in a variety of ways beyond the ubiquitous soup (don't get me wrong, I adore the clean flavours of a great bowl of miso soup).

This delicious classic combines four things that I am trying to get more of in my diet, omega 3 rich fatty fish, buckwheat (soba noodles), greens, and miso. The salty/earthy flavours of this dish pair well with a white wine that has bright citrus flavours or with a crisp, dry beer such as Asahi dry.

Serves 4

Broiled Miso and Maple Glazed Salmon

4 6 oz salmon fillets
3 T miso (white)
1 T soy sauce
1 t sesame oil
1 T dry sherry
1 T rice wine vinegar
1 T maple syrup (or honey)
black pepper

Combine ingredients, spread over salmon. Place over rack on second from top position. Broil salmon for 8-10 minutes or until done to your liking.

Sesame Noodles with Bitter Greens
2-3 T tahini paste
1 T dark sesame oil
juice and zest of one lime
3 T chicken stock
2 T dark soy sauce
2 t honey
2 or 3 thai bird chilies (or 2 t sriracha chili sauce)
1 T fresh ginger, minced
3 cloves garlic, minced, divided
1 large bunch bitter greens (examples: kale, chard or rapini), chopped coarsely
2 t vegetable oil
1/2 sweet pepper, julienne
1 16 oz package soba noodles
salt and black pepper
black sesame seeds


Combine first eight ingredients as well as 2 garlic cloves in a bowl, whisk well. Cook noodles according to package directions, drain and rinse with cold water. Add oil to skillet add greens, season and stir-fry until soft. Add greens to cold noodles. Add sweet pepper. Toss with dressing.

Serve fish over noodles, sprinkled with black sesame seeds.

Beef Satay with Mango Mint Salad

I love refreshing, tangy, crunchy mango salad. This version was taught to me during a recent mother-daughter Thai cooking lesson at the Calphalon Culinary Center in Toronto. It's an easy summer-time (or any-time) dinner salad. It's also great for guests as the salad can be assembled and the satays marinated and skewered the day before, (just make sure to keep the salad dressing separate and add just before serving). Just grill the satay and you're ready to relax!

You are welcome substitute lamb/chicken/shrimp/scallops etc. for the beef. Don't worry if you don't have all of the ingredients for the salad, just combine what you have on hand and don't stress. You can substitute green apples or papaya for the mango if you like.

This recipe is fantastic served with an ice cold Hoegaarden.
serves 4

Beef Satay:
1 lb beef sirloin or tenderloin, cut into 16 even strips
3 cloves garlic
1 2" piece lemongrass, minced
1/4 cup fresh cilantro/mint, chopped fine
1 t cracked black pepper
1 t ground cumin
1 t ground coriander
1 T brown sugar or honey
1 T soy sauce
juice of 1 lime/ 1 T tamarind pulp
1 T sesame oil
2 T vegetable oil

combine ingredients, marinate beef for at least 15 minutes or overnight. skewer onto soaked wooden skewers and grill (1-2 minutes per side) over med-high heat.


Mango Mint Salad

Vinaigrette:
1/4 cup rice wine vinegar
1/4 cup brown sugar or honey
1 T sesame oil
2 T vegetable oil
2 T soy sauce
2 cloves garlic, minced
1 T fresh ginger, minced
juice and zest from 2 limes
2 T mint/cilantro

Salad:
1 Mango, peeled, pit removed, julienne
1/8 Napa cabbage, shredded
1/2 cup carrot, peeled and julienne (or shred)
1/2 cup English cucumber, seeded, julienne
1/2 daikon radish, peeled, julienne (optional)
1/2 cup red onion, julienne
2 T basil/mint leaves, chiffonade
2 T peanuts, roasted and chopped (optional)

Combine all ingredients for vinaigrette and set aside. Mix together all salad ingredients. Toss with as much vinaigrette as you like. Serve with satay.

Marinated Anchovies

Fresh anchovy fillets, marinated in lemon, olive oil, apple cider vinegar and sea salt.

I discovered how easy it was to make my own marinated anchovies on a recent trip to the Amalfi coast. We stayed in a small village called Praiano, and became well acquainted with the local fish monger, who provided us with these beautiful little fishes.

Ingredients

one kilo (two pounds) fresh anchovies, cleaned
1/3 cup extra virgin olive oil
juice of 4 large lemons
3 T apple cider vinegar
1 T sea salt
handful fresh lemon leaves or fresh parsley for garnish (optional)

Wash and dry anchovies and set aside in a large shallow bottomed bowl. Combine the next four ingredients and pour over anchovies. Leave to marinate overnight in fridge. Serve garnished with fresh parsley or lemon leaves, with hearty Italian bread for dipping in the beautiful oil.

Seasonal Ingredient Map

Interactive map allows users to view what produce is fresh in their area, by season!
(Unfortunately it's an American map, but I think it is a useful tool as some Canadian growing seasons are similar to the Northern States).

Fast Lunch Stir-Fry

Aka "leftover stir-fry" this noodle based stir-fry is a fast way to use up leftovers the next day for lunch or a fast dinner. Use whatever veg and leftover protein (tofu, chicken, turkey, steak, shrimp .. you get the idea) you have on hand. Play around with the sauce to your taste.

Ingredients:
splash of canola oil
1 garlic clove, minced
1/2 red pepper, sliced thin
1 cup shredded carrot
1 green onion, sliced thin
1/2 cup leftover roast chicken, shredded into bite sized pieces
1 package fresh egg noodles
1 T dark sesame oil
2 T rice wine vinegar
1/4 cup chicken broth
2 T dark soy sauce
1 t Sriracha chili sauce
3 T oyster sauce
1 T honey
1/4 cup mint, shredded

heat oil in wok over medium high heat. add garlic, and veg and stir-fry for 2 minutes. add leftover chicken, noodles and remaining ingredients (other than mint), and stir-fry for 2-3 minutes or until sauce is almost dry. add mint and serve.

Pork Tenderloin with Dijon Sour Cream Pan Sauce.

This recipe is very fast for a mid-week dinner. You can easily substitute butterflied chicken breasts, or a pork chop for the tenderloin, if you prefer.

~ serves 4 ~

Ingredients:
2 pork tenderloins, silverskin removed, cut in half
2 shallots, minced
2 cloves garlic, minced
1 cup chicken broth
1/2 cup white wine / dry vermouth
2 T dijon mustard
1 T grainy mustard
juice from half of a lemon
1/2 cup 5% sour cream
sea salt and freshly ground black pepper
olive oil

Preheat oven to 400 degrees.
Season the tenderloin halves with salt and pepper. Heat pan over high heat. Add a splash of olive oil. Sear all sides of tenderloin. Remove tenderloin from pan and place on baking sheet. Bake for 8-12 minutes, or until internal temperature reads 160 degrees.
Meanwhile, reduce heat to medium. Add shallots and garlic, saute until soft. add wine and reduce by half, add chicken stock and reduce by half. Remove from heat, whisk in mustard, lemon juice and sour cream. Check seasonings and adjust accordingly. Serve tenderloin with sauce.

St. Jacobs Farmer's Market ...

St. Jacobs Farmer's Market, has always been one of my favourite markets in the province. It's open year round on Thursdays and Saturdays, as well as Tuesdays from June to Labour Day (7:00 AM - 3:00 PM). Located in the community of St. Jacobs, about 10 minutes north of Waterloo, it showcases local produce, meats, cheeses, baking and food staples such as local maple syrup, honey and canned goods. It's also a great place to purchase locally made arts and crafts such as quilts, knit clothing and Mennonite furniture. The majority of the produce, baking and craft items come from local Mennonite farmers, however there are non-Mennonite farmers that travel from as far as the Niagara region, to showcase their items. In the warmer months, there are many more vendors who set up stands in the parking areas that surround the main market building, expanding choices for fresh produce. Inside the market are many permanent stalls that have been there for generations.

Some of my favourite places include:

Hilltop Acres poultry products http://www.hilltopacrespoultry.com:

Specializing in Free-Run, no growth hormone poultry products, this family run business produces beautiful farm fresh eggs, chickens, capons, turkey, geese and duck. You may also special order partridge, quail and cornish hens. We have purchased our Thanksgiving and Christmas Turkeys from this location for many years.

Charles Quality Meats:

An abattoir out of St. Agatha, Ontario, Charles Quality produces gorgeous naturally raised lamb, beef, pork, veal, goat and rabbit. The butcher is also one of only two abattoirs in Ontario that raises the meat that it processes. They also grow their own hay, pesticide and chemical free, which they use to feed their animals.

Cinnamon buns, made fresh throughout the morning by Mennonite ladies, sweet, warm and melty!

Beautiful local produce:

Maple Syrup:

Honey:

Market goodies: