Welcome to Fall…

22 09 2009

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Ah, the first day of fall.  Every year I anxiously await autumn with its cooler days, beautiful foliage, fabulous fashions and hearty food.  I’m always happy when the oppressive heat and humidity of summer passes and the nights become comfortable for sleeping. I love pulling out my favourite boots, sweaters and scarves to wear on chilly mornings. Crisp apples, delicious braises, butternut squash, rich mushroom dishes and Thanksgiving are just some of the culinary highlights of fall.  I love putting a fire on in the fireplace in the evenings and lingering with friends over dinner on rainy nights. This year there’s only one problem with this picture: I’m not ready.  

The summer of 2009 was a complete washout where I live.  The weather was incredibly cool and wet – hot summery days were few and far between.  Toronto experienced a lengthy city worker’s strike for the first month and a half of summer which closed pools, halted waste pick up and filled parks with huge piles of smelly garbage (and led to an explosion in the wasp population, which has caused problems recently).  I live a block and a half from the beach and didn’t go once this year. Ironically, September has been the best month of the season so far; it’s been dry, sunny and warm every day. Unfortunately, everyone is back at work and school and can’t enjoy it.  

I wish we could hold on to summer just a little longer but time marches on.  So I will embrace the joys of autumn.  Soon the fall markets will be piled high with great produce and I can make favourites such as Braised Short Ribs and Apple Pie again (I’m actually more partial to braising than grilling anyway). And before you know it, we’ll be enjoying the first asparagus and fiddleheads of spring again!

Check back in the coming weeks for lots of new autumn ideas and tips. You can also visit the fall archives for the best of last year’s recipes.

(I don’t want to forget my readers in the southern hemisphere: Welcome to Spring for you!  May your spring and summer be better than ours was!)

Ciao,

Trish


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Allan’s Linguine alle Vongole

15 09 2009

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My husband Allan loves pasta with clams.  He has always enjoyed various pasta and seafood combinations but one night in Italy, he had the ultimate version of his favourite: Lingine alle Vongole (linguine with clams).  We were at Ristorante Romano, a Michelin-starred seafood restaurant on the Tuscan coast.  The seafood at Romano’s was fresh and impeccably prepared with typical Italian simplicity.  When we returned home, we decided to develop our own version of this classic pasta dish.

The key to this dish is using high quality ingredients.  Choose small, live clams in their shells and be sure to discard any that don’t open when cooked.  Fresh parsley, oregano, garlic and hot peppers are preferable over dried and keep the dish fresh and light tasting.  Sautéeing the whole garlic and peppers in the oil and then discarding them gives the pasta a hint of garlic flavour and heat without overpowering the dish.  However, if you prefer a bit more punch, feel free to mince some of the garlic and peppers and leave them in the sauce.  Although I usually prefer fresh pasta, this is one dish where dried works better.  If linguine isn’t available, substitute spaghetti or bucatini instead.

I guarantee that this recipe is simple to prepare: Allan doesn’t normally cook (aside from the occasional crème brûlée) and he can put this together in no time.  The pasta and clams cook at roughly the same time so everything should come together at once.

Allan’s Linguine alle Vongole (Linguine with Clams)

Makes 4 to 6 servings

  • Approximately 18 small clams, in their shells (such as baby clams, littlenecks, etc.)
  • 1/4 cup extra virgin olive oil + 2 Tablespoons to finish the dish
  • 2 small hot peppers, such as Thai bird chiles OR 1/4 teaspoon dried red pepper flakes
  • 2 whole garlic cloves, peeled and lightly crushed
  • 1/2 cup dry white wine
  • 2 teaspoons finely chopped fresh parsley + extra for garnish
  • 1-1/2 teaspoons finely chopped fresh oregano
  • 1/4 cup reserved pasta cooking water
  • Salt and pepper, to taste
  • 1 lb / 500 grams good quality dried linguine
  • A large deep skillet with a lid (or some way to cover it, such as a large plate)
  • A large pot to boil pasta
  1. Rinse clams in cold water to ensure the shells are clean and free of grit.  Make sure all of the shells are closed tight and discard any whose shells have opened.
  2. Heat a large pot of salted water to cook the pasta.  Bring to a boil on high heat.
  3. In a large, deep skillet, heat 1/4 cup of the olive oil on medium-high heat.  Add the garlic cloves and whole chile peppers. Sauté for about 5 minutes or until they turn golden brown, watching carefully so the garlic doesn’t burn.  Remove the garlic and chiles from the pan but keep the oil in the bottom of the skillet.
  4. Place the clams (in their shells) in the skillet and add the wine, chopped oregano and 2 teaspoons fresh parsley.  Cover with the lid and let simmer on medium heat.  
  5. Place the linguine in the pot of boiling water.  The clams and pasta will take about the same amount of time to cook, about 9 to 10 minutes.  Set a timer for 9 minutes.
  6. After 9 minutes, check on the clams.  The shells should be wide open.  If a few are still closed or partially open, give them a couple more minutes.  Any that do not open in that time should be discarded.   Test the linguine – it should be al dente.  Reserve 1/4 cup of the pasta cooking water before draining the pasta and set it aside.  Drain the linguine.
  7. Add the cooked linguine to the skillet with the clams.  Toss to coat, adding a bit of the reserved pasta water if it seems dry.  Drizzle with remaining 2 Tablespoons of the olive oil and stir thoroughly.
  8. Season to taste with salt and pepper and garnish with a bit of fresh parsley.
  9. Serve with crusty bread and a glass of dry white wine.

Note: Italians don’t usually eat cheese with seafood pasta so if you want to keep it traditional, refrain from garnishing with grated parmesan.

Bon Appétit and Enjoy!

 

Linguine with clams + a glass of wine = the perfect meal!

Linguine with clams + a glass of wine = the perfect summer meal


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Categories : Herbs, Recipes, Seafood, Summer

Peach Tiramisu

8 09 2009

 

A basket of Niagara peaches at a roadside farmstand

A basket of Niagara peaches at a roadside farm stand

Tiramisu is one of those desserts that became a victim of its own success.  It’s delicious when made properly but became so popular in restaurants that people got tired of it.  Like crème brûlée and molten chocolate cake, tiramisu became ubiquitous on menus in the 1990’s/2000’s and mediocre versions of these classics turned many people off for good.  However, it’s time to revisit tiramisu: my seasonal version is easy to prepare, requires no baking (perfect for hot days when you don’t want to use the oven) and is impressive in both presentation and taste.  Whenever I make it, it gets raves.

The key to this recipe is to use peaches that are at their peak: ripe, juicy and tender. If your peaches are too firm, leave them on the counter for a couple of days to soften up.  There’s no need to remove the skin but if you’d prefer to do so for presentation purposes, visit  Kitchen Tip of the Week: How to Peel Tomatoes and Soft Fruit for instructions.  

This recipe makes individual desserts, which are a fun and impressive way to present it.  It can also be made as one large family style tiramisu.  The servings don’t look as nice on the plate but it will taste fine.

Peach Tiramisu

Makes 4 individual desserts

  • 1 cup mascarpone cheese
  • 1 teaspoon vanilla
  • 3 Tablespoons + 1 teaspoon sugar
  • 2 egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup chilled whipping cream
  • ½ cup amaretto liqueur
  • Approximately 10 large ladyfinger biscuits (savoiardi)
  • 2 large peaches, pits removed and cut into thin slices
  • Mint leaves, for garnish – optional
  • 4 martini glasses or other glass dishes suitable for serving the individual desserts

Making the Mascarpone Cream:

  1. In a large bowl, combine mascarpone cheese, 3 Tablespoons sugar and vanilla. Stir until smooth and set aside.
  2. In a metal or glass bowl, beat egg whites with cream of tartar until whites are frothy, glossy and form soft peaks. Set aside.
  3. In another metal or glass bowl, beat whipping cream and 1 teaspoon sugar until it forms stiff peaks (do not overbeat).
  4. Add egg whites and whipped cream to mascarpone cheese. Carefully fold in until just combined – do not mix vigorously.

Assembling the Desserts:

  1. Set out the four serving dishes. Spoon a small amount of mascarpone cream into the bottom of each one.
  2. Pour amaretto liqueur into a shallow bowl. Dip ladyfingers quickly into amaretto, just enough to moisten them (do not sit them in the liqueur or they will go soggy). Break biscuits as necessary to fit into serving dishes and layer over mascarpone cream.
  3. Top biscuits with peach slices and add another layer of mascarpone cream. Continue layering amaretto-soaked ladyfingers, peaches and cream, finishing with a layer of cream on the top.
  4. Refrigerate and let rest for at least 2 to 3 hours so biscuits have time to soften and the flavours can develop. Garnish with peach slices and mint leaves (optional).

Bon Appétit and Enjoy!

This recipe first appeared on Suite101.com

Individual Peach Tiramisu

Individual Peach Tiramisu


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Categories : Dessert, Peaches, Recipes, Summer

Peach Sangria

22 08 2009

 

Baskets of peaches at the St. Lawrence Market, Toronto

Baskets of peaches at the St. Lawrence Market, Toronto

Peaches are at their peak right now and I’m fortunate to live about an hour from the Niagara region, a major peach growing area.  The peaches I picked up early last week were a bit firm but flavourful and their taste and texture improved after leaving them on the counter for a day or two.  

This sparkling sangria is a fun and refreshing way to enjoy fresh peaches and their juice.  I call for peach schnapps, which I enjoyed in my early twenties but hadn’t given much thought to in recent years, thinking it was too sweet and juvenile. However, I find a little bit adds a nice peachy flavour without being overly cloying. For peach juice, you can either puree and strain some fresh peaches or use a good quality bottled juice.

Peach Sangria

Makes 4-1/2 cups of sangria

  • 1 750-ml bottle of inexpensive sparkling wine such as a cava or prosecco
  • 1/2 cup peach schnapps
  • 1 cup peach juice
  • 1 large ripe peach, pitted and diced
  • Ice cubes

In a large pitcher, pour in the sparkling wine.  Mix in the peach schnapps and peach juice and stir together.  Add ice cubes and the diced peach.  Use a spoon when pouring to control the peach pieces in each drink.

Enjoy!

 

Ice cold peach sangria - the perfect refreshment on a hot August afternoon

Ice cold peach sangria - the perfect refreshment on a hot August afternoon


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Cherry Clafouti with Almonds

18 08 2009

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Clafouti (sometimes spelled ‘clafoutis’) is a classic French dessert that is usually made with eggs, flour, sugar, cream and fruit.  Is easy to put together and is a great way to use seasonal fruit.  When baked, it is like a custardy pancake. Cherries are a very traditional addition but I’ve had them with other fruit as well, including a delicious pear version.  

Many clafouti recipes call for leaving the pits in the cherries as it’s believed they add more flavour (and it’s easier for the cook). However, I recommend pitting the cherries before adding them to the batter – it’s neater to eat and you don’t have to worry about someone breaking a tooth.  To efficiently pit cherries, I finally broke down and bought a cherry pitter:

A cherry pitter

A cherry pitter

I was hesitant to get one because it’s not something I use every day and the last thing I need is more clutter in my kitchen drawers. However, it makes pitting cherries so fast and easy, it was well worth the $20 or so it cost.  You can find similar cherry pitters at most kitchen stores.  They’re also great for pitting olives.  If you don’t have a pitter, you can cut the cherries in half and pry out the pits with the tip of a knife. It’s a bit messier but it will get the job done.

This recipe makes a relatively small amount of dessert (for about 4 people) so it can be doubled if serving a larger group.

Cherry Clafouti with Almonds

Makes 4 servings

  • 1/2 cup whipping cream
  • 1/2 cup milk (or use 1 cup of half-and-half in place of the cream + milk)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 1/2 cup flour
  • 3 Tablespoons sugar
  • Pinch of salt
  • 8 oz. pitted sweet cherries (equals about 1-1/2 cups of cherries)
  • 1/4 cup sliced almonds
  • Icing sugar for serving
  1. Preheat oven to 350 degrees Fahreneheit.
  2. In a medium sauce pan, add cream, milk, vanilla extract and almond extract.  Stir to combine and bring to a gentle simmer, making sure not to boil the mixture.  Remove from heat.
  3. In a small bowl or glass measuring cup, add eggs, flour, sugar and salt.  Use a fork to vigorously mix everything together until it makes a smooth paste.  Add egg mixture to the warm milk.  Stir to combine well.
  4. Grease a small baking dish (with a 3 to 4 cup capacity) and pour in the batter.  Drop in the cherries and top with almond slices.
  5. Bake clafouti for 35 to 40 minutes or until the top has puffed and started to brown.  Spoon out servings and top with a sprinkling of icing sugar.  Accompany with a bit of lightly sweetened cream or vanilla ice cream if desired.

Bon Appétit and Enjoy!

 

Cherry Clafouti with Almonds

Cherry Clafouti with Almonds


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Zucchini Pie with Fresh Basil

16 08 2009

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It’s no secret that I love savoury tarts. I have posted a number of different recipes for vegetable-based pies/tarts/quiches including Swiss Chard Tart, Leek and Ham Tart, Crustless Asparagus Quiche and Tomato Tart with Herbed Ricotta.  There’s just something about them that appeals to me and luckily the French and Italians have a strong tradition of cooking seasonal produce in pie form so I find inspiration everywhere. 

This pie is a great way to use the abundance of zucchini that crops up every summer. As a child growing up in the country, zucchini would over take gardens by the end of summer and people would give them away by the basketful.  I’m sure that farmers must laugh at city folk who actually pay for zucchini at the markets but since I don’t have room to grow my own, I have no real choice. One of my favourite recipes is Zucchini Bread with Cream Cheese Frosting but I enjoy savoury main dishes made with this versatile summer squash as well. 

Zucchini Pie makes a great vegetarian main dish or an delicious side to grilled meats. Click here to check out my recent article for Suite 101.com:  Zucchini Pie with Fresh Basil.

Bon Appétit and Enjoy!


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Raspberry-White Chocolate Scones

13 08 2009

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Raspberries are at their peak in most areas right now so it’s time to enjoy these sweet berries while we can.  Frozen and greenhouse-grown raspberries are available the rest of the year but nothing beats the flavour of fresh raspberries in season. Unfortunately, they are very delicate and spoil quickly so they have to be used immediately.  Inspect them carefully for mold before using. (Note: Frozen raspberries can be used if making these out of season – don’t thaw the berries before adding to the recipe).

Scones are a delicious way to start the day and when made with raspberries and white chocolate chunks, they become a decadent treat for a special weekend breakfast (they are very rich but delicious!).  These scones are a bit more like a biscuit in consistency – they are not as dense and hard as many scones I’ve had. They can be cut into the traditional triangular shape or into circles if you’d rather not fuss.

Raspberry-White Chocolate Scones

Makes about 10 medium-large scones

  • 2 cups unbleached all purpose flour + 2 tsp flour for the berries
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter
  • 2 oz. white chocolate cut into small chunks (equals about 1/2 cup of pieces)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup whipping cream + 1/4 cup extra for brushing the tops
  • 1 cup fresh raspberries
  • Parchment paper
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a small bowl, add raspberries and 2 teaspoons flour and toss to coat berries.  Set aside.
  3. In a separate large bowl, add 2 cups of the flour, sugar, baking powder and salt.  Stir with a fork to combine.
  4. Cut the cold butter into small pieces and add to the dry ingredients.  Using a pastry cutter or two sharp knives, cut butter into the flour mixture until it is thoroughly incorporated and the mixture looks like coarse crumbs.  Add the white chocolate chunks and stir into the mixture until evenly distributed.
  5. In a mug or glass measuring cup, add 1/2 cup cream, the egg and vanilla and whisk with a fork until combined.  Add to the flour mixture and stir with a large spoon until dough is moist.
  6. Add the raspberries to the dough.  Using your hands, work the raspberries into the dough until they are thoroughly mixed in.  Don’t worry about them breaking up – it will distribute the berry flavour through the dough.
  7. Lightly flour a clean countertop or pastry board.  Turn the dough out onto the counter and knead for about 20 seconds.  Form dough into a square about 1-1/2″ thick.  Cut into elongated triangles (or you can just cut the dough into circles like biscuits).
  8. Line a baking sheet with parchment paper cut to fit.  Place the scones on the baking sheet, making sure the are spaced far enough apart that they’re not touching.  Lightly brush the tops of the scones with remaining 1/4 cup cream (there may be a bit of cream left over).
  9. Bake for about 20 minutes or until the tops have lightly browned and the scones are cooked through (you can test the doneness by inserting a knife into the scone- if it comes out clean, they’re done).
  10. Serve with butter, Devonshire cream or lightly sweetened whipped cream.  For an extra burst of raspberry flavour, serve with raspberry jam or jelly.

Bon Appetit and Enjoy!

A decadent breakfast treat - Raspberry-White Chocolate Scones with raspberry jam

A decadent breakfast treat - Raspberry-White Chocolate Scones with raspberry jam


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Corn with Red Pepper and Herbs

10 08 2009

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It’s corn season again!  It’s one of my favourite vegetables so I have fun experimenting with various ideas during its brief season. While corn-on-the cob with butter, salt and pepper is a classic that’s hard to beat, sometimes the menu calls for something a little more elegant.  Sweet roasted corn with red pepper, crispy herbs, brown butter and a hint of heat makes a tasty dish that pairs well with grilled meats, seafood or vegetarian dishes.  You can also toss the corn with pasta for a quick and delicious main course.  Click here to read my recent article for Suite 101.com: Corn with Red Pepper and Herbs.

Bon Appétit and Enjoy!


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Categories : Corn, Herbs, Recipes, Suite 101, Summer

Learning to Cook

8 08 2009

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I used to be a terrible cook.  When I first met my husband back in university, I didn’t even know how to boil spaghetti and once messed up a boxed cake mix!  Luckily for both of us, he managed to look past my kitchen incompetence and now enjoys delicious home cooked meals and is an enthusiastic taster of my test recipes.  So how does someone go from kitchen failure to putting together tasty meals without fear?  

It takes time and a bit of patience but it can be done.  Basically, if you can read a recipe, you can cook.  Cooking needn’t be a chore or something to be feared.  If you or someone you know is interested in starting to cook, check out some of the guidelines I highlight in a recent article I wrote for Suite 101.com: Learning to Cook. So grab a knife, get in the kitchen and get cooking!

Bon Appétit and Good Luck!

Trish


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Aloha from Maui!

31 07 2009

 

Near Wailea Beach, Maui, Hawaii

Near Wailea Beach, Maui, Hawaii

Greetings from the island of Maui, Hawaii!  I’m currently sitting in the lobby of the gorgeous Fairmont Kea Lani hotel in Wailea, Maui, taking a short break from swimming, sight seeing and of course, eating.  The scenery and food are fantastic here and the people are the friendliest I’ve ever encountered in my travels.  We’ve been enjoying the local cuisine, which is very different from what’s local where I live. Coconut, pineapple, macadamia nuts, coffee and fish are all an important part of the Hawaiian diet and luckily, favourites of mine as well.  The cuisine draws from a variety of influences from Portuguese to Japanese and fish features prominently.  We’ve enjoyed ahi tuna, monchong (a whitefish with a meaty texture and mild flavour), shrimp, hamachi, salmon and oysters as well as excellent beef from the Maui Cattle Company.  Fresh fruit is abundant and a wedge of sweet, juicy pineapple is served with almost everything.  It’s been a wonderful week relaxing and getting inspired with new ideas for delicious recipes. In the meantime, here is a simple summery cocktail that was inspired by a poolside drink I enjoyed a couple of days ago (while unknowingly getting a terrible sunburn – the sun here really packs a punch!).  I’ll have more to report later so until then…

Mango Bellini

Makes 1 drink – can easily be doubled

If you can’t find mango schnapps, substitute the more readily available peach schnapps.

In a champagne flute or small wine glass, add:

  • 1 oz. mango OR peach schnapps
  • 2 oz. mango juice
  • Top with an inexpensive dry sparkling wine such as cava or prosseco
  • Optional: Garnish with fruit or an orchid, if desired.

Aloha and Enjoy!

 

Mango Bellini with orchid garnish

Mango Bellini with orchid garnish


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Categories : Destinations, Drinks, Hawaii, Mangoes

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