Blueberry Lemon Bread

30 08 2010

Fresh blueberries at a farm stand near Belleville, Ontario

Local blueberries are at their peak right now in most parts of Canada.  While imported blueberries are usually available at grocery stores year round, local wild berries are a special summer treat.  This moist and flavourful sweet bread is the perfect way to showcase juicy berries.  However, it can be made with frozen blueberries if fresh aren’t available.

Click here to get the recipe from Suite 101.com: Blueberry Lemon Bread

Bon Appétit and Enjoy!

Slices of freshly baked Blueberry Lemon Bread


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Categories : Blueberries, Recipes, Suite 101, Summer

Raspberry and Dark Chocolate Tartlets

22 08 2010

Fresh raspberries and dark chocolate are an unbeatable combination in these mini-tarts.

Raspberries are at their peak right now and it’s a real treat to use fresh berries in pies and tarts.  Local raspberries can be found at roadside stands, farmer’s markets and most supermarkets by the end of August.  However, they are very delicate and don’t store well so they should be used within a day of purchase.

These mini-tarts are very easy to make but they do require a bit of time between steps so the ingredients can cool.  They’re great for entertaining because they can be made in advance and the shells won’t get soggy thanks to a layer of chocolate protecting the tartlet shells.  You could also make one large tart instead of mini tartlets.

Raspberry and Dark Chocolate Tartlets

Makes 8 mini tarts (about 3″ each in diameter).  Recipe can be doubled or halved as desired.

  • 8 mini tart shells – I sometimes use Tenderflake frozen mini-tart shells or you can make the pastry from scratch: Basic Pastry
  • 2 ounces / 57 grams dark chocolate (70% cocoa).
  • 2 cups fresh raspberries
  • 2 Tablespoons water
  • 1/4 cup sugar
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • A pinch of salt
  • 8 fresh raspberries for garnish
  1. Preheat oven to 375 degrees Fahrenheit.  If using frozen shells*, let them stand at room temperature for 10 minutes.  Use a fork to prick the bottom of the shells.  Place on a baking sheet and blind bake (ie. bake the empty shells) until golden brown, about 12 to 15 minutes.      *If you are using freshly made pastry, line mini-tart pans or a muffin tin with the pastry and crimp the edges.  Prick the bottoms with a fork and bake until golden, about 10 minutes.
  2. Remove baked pastry shells from the oven and let them cool completely.  They can be baked a day or two in advance and kept in an air-tight container until ready to use.
  3. To prepare the chocolate layer:  Melt the chocolate in a double-boiler or in the microwave in one-minute increments.  Spoon some of the chocolate into each tart shell and use a pastry brush to coat the entire inside of the shell. Refrigerate the shells until the chocolate has hardened.
  4. To make the raspberry filling: In a medium saucepan, add 2 cups of raspberries, 2 Tablespoons of water and the sugar.  Bring to a simmer on medium-high heat. Cook until berries begin to soften, about 8 minutes.  Lightly mash berries with a spoon.
  5. In a mug or glass measuring cup, mix together the cornstarch and water until smooth.  Pour into the saucepan of raspberries and stir to combine. Cook raspberry mixture until it becomes glossy and thickens, about 5 to 7 minutes.
  6. Remove the raspberry filling from the heat and let cool slightly.  Spoon filling into the chocolate-lined tart shells and refrigerate shells until the filling is cool and firm.
  7. Garnish tarts with fresh raspberries and serve.

Bon Appétit and Enjoy!


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Categories : Chocolate, Dessert, Raspberries, Recipes, Summer

Roasted Cherry Tomato Spaghetti

18 08 2010

Cherry tomatoes on the vine

It’s mid-August and we’re just coming into tomato season in Southern Ontario. It’s been a great year for tomatoes because we’ve had hot and dry weather for most of the spring and summer.  Some of the tastiest tomatoes that can be found at grocery stores and farmer’s markets are cherry tomatoes (bonus: they’re grown in greenhouses during the winter so high quality cherry tomatoes are usually available year-round).  They can be used in salads, pasta dishes sandwiches, roasted or just eaten on their own.

Roasting cherry tomatoes concentrates their flavour

This pasta dish is one of my most popular recipes on Suite 101.com.  It’s easy, delicious and only requires a few ingredients.  The sauce coats the noodles lightly but it’s very flavourful so a little goes a long way.  The spaghetti is delicious served with a green salad and a glass of wine.

Roasted Cherry Tomato Spaghetti

Makes approximately 6 main dish servings

(VEGETARIAN)

To roast tomatoes:

  • 4 cups cherry or grape tomatoes (about 40 tomatoes)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 Tablespoon olive oil
  • Parchment paper

To finish sauce:

  • 1 Tablespoon olive oil + more to finish, if desired
  • 2 cloves chopped fresh garlic
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon chopped fresh oregano
  • Salt and pepper, to taste
  • Freshly grated parmesan cheese, to garnish
  • 1 lb. / 500 g dried spaghetti
  1. Heat oven to 400 degrees Fahrenheit.
  2. In a large bowl, add cherry tomatoes, olive oil, salt and sugar and toss to coat all of the tomatoes. Line a rimmed baking sheet with a piece of parchment paper cut to fit.
  3. Pour tomatoes onto the baking sheet and roast for 25 to 35 minutes or until they collapse and their skin begins to char.
  4. Remove tomatoes from the oven and let cool slightly. Carefully lift the parchment paper and pour the tomatoes and all their roasting juices into a large bowl. Set aside. (Tomatoes can be roasted in advance and refrigerated until ready to use).

To finish sauce:

  1. In a large skillet or enameled cast iron pot, heat olive oil on medium heat. Add garlic and red pepper flakes and sauté for about 1 minute. Add the roasted tomatoes with their juices and oregano. Use a spoon to break up the cherry tomatoes and cook until heated through.
  2. Cook pasta according to package instructions (for al dente results, it’s usually cooked for 9 to 11 minutes). Reserve 2 Tablespoons of the pasta cooking water and drain spaghetti.
  3. Add pasta and 1 Tablespoon of the pasta waster to the tomato sauce. Stir to thoroughly coat the spaghetti. If it seems a bit dry, add the remaining tablespoon of pasta water and drizzle with a bit more olive oil.
  4. Season with salt and pepper to taste and garnish with a grating of fresh parmesan to serve.

Roasted Cherry Tomato Spaghetti

Bon Appétit and Enjoy!

This article first appeared on Suite 101.com.


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Categories : Pasta, Recipes, Summer, Tomatoes, Vegetarian

Corn Chowder with Bell Peppers

26 07 2010

Corn Chowder with Bell Peppers, made with fresh corn and sweet summer peppers.

When I was a kid, one of my favourite soups was corn chowder.  My mom made it using canned creamed corn, green peppers, onions, potatoes and milk.  It was simple, delicious and comforting.  I took the basic concept and dressed it up a little with fresh corn and added some red peppers, a hint of jalapeno, some garlic and fresh thyme.  It’s a great way to use up corn on the cob and can be a summery starter or a hearty meal on its own.  You can add some protein such as shellfish, chicken or ham if you’d like.  It can also be made vegetarian by using vegetable stock in place of chicken in the base. Serve the chowder with fresh bread or biscuits.

Click here to get the recipe from Suite 101.com: Corn Chowder with Bell Peppers.

Bon Appétit and Enjoy!


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Categories : Corn, Peppers, Recipes, Suite 101, Summer, Vegetarian

Baby Red Potato Salad with Mustard Vinaigrette

16 07 2010

Potato salad made with baby red potatoes and a mustard vinaigrette is a delicious change from mayonnaise-based salads.

I love potatoes.  I grew up in an area that was originally settled by the Irish and potatoes were the main starch that accompanied most of our meals.  I tend to think of them as a winter vegetable because they can be stored year round but new baby potatoes are a special summer treat.  They are sweet, tender and have very thin skins.  New potatoes can be prepared very simply – just steam or boil them and top with a bit of salt and pepper.  They also are great in potato salads and don’t require a lot of work to prepare.

For a great mayonnaise-free potato salad that is full of zesty flavour, check out my recipe on Suite 101.com: Baby Red Potato Salad with Mustard Vinaigrette.

Bon Appétit and Enjoy!


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Categories : Potatoes, Recipes, Suite 101, Summer

Asian Summer Slaw

7 07 2010

Beat the heat with a refreshing salad of seasonal vegetables and an Asian-style dressing.

We’re having a major heat wave in Southern Ontario, with high temperatures and humidity not seen here since 2007.  While this is good for growing things such as peaches, tomatoes and grapes, it can be a challenge when trying to decide what to eat for dinner each night.  No one wants to run a hot oven when the temperature is soaring so we look for things that are fresh and cooling.

So what should we eat?  Salads, of course!  Salads are a great option at the peak of summer because a lot of local produce is now available at the market.  A vibrant salad packed with fresh vegetables and lightly tossed with an Asian-inspired dressing is the perfect dish for dinner. It pairs well with grilled meats and rice dishes or you can add some grilled shrimp or chicken to make it a substantial main dish on its own. Cooked whole-wheat spaghettini or chow mein noodles would also be a nice addition.

The prep work for this salad takes a bit of time but none of it is difficult.  You could use bagged shredded coleslaw mix in place of chopping the cabbage and carrots. The dressing can be made in advance and refrigerated until ready to use.  However, don’t dress the salad too far in advance or it will get soggy and limp.

Asian Summer Slaw

Makes 4 to 6 side dish servings (can be made as a main course as well, see above)

(VEGETARIAN)

Dressing:

  • 1/2 cup Hellman’s/Best Foods style light mayonnaise
  • 2 teaspoons sugar
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon sodium-reduced soy sauce
  • 1 clove garlic, very finely minced
  • 1 teaspoon finely minced fresh ginger
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (or more, if you prefer a bit of heat)
  1. In a small bowl, add all ingredients and mix until thoroughly combined.  Keep refrigerated until ready to use.

Salad:

  • 3/4 cup snow peas (about 15), trimmed
  • 1/2 large red bell pepper, cut into thin strips
  • 1 small or 1/2 a large carrot, peeled and cut into matchsticks
  • 4 green onions, chopped (white and light green parts – save the dark green tops for garnish)
  • 1 cup sliced cucumbers – cut about 1/4″ thick (about 1/2 a large cuke)
  • 1 cup bean sprouts
  • 2 cups shredded Napa or green cabbage
  • 2 teaspoons toasted sesame seeds
  1. To blanch snow peas: Prepare a bowl of cold water and add a few ice cubes. Set aside.  Bring a small pot of water to a boil. Add snow peas and cook for 1 minute.  Drain peas and plunge them immediately into the ice water to halt cooking.  Drain and dry them once they cool and add to a large salad bowl.
  2. Add the red pepper strips, carrot, green onion, cucumber, bean sprouts and cabbage to the bowl.  Use salad forks (or spoons) to toss all ingredients until combined.  Add dressing to the salad a little at a time and stir to coat the vegetables, making sure you don’t overdress the salad (you probably won’t use all of the dressing. Extra dressing can be kept covered in the fridge for a couple of days).  Stir in sesame seeds and garnish with green onion slices.
  3. Serve as a side dish or add some protein and noodles as described above.

Bon Appétit and Enjoy!


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Categories : Cabbage, Cucumber, Recipes, Salad, Summer, Vegetarian

Strawberry Mojito

29 05 2010

Strawberry mojitos are very refreshing on a hot afternoon.

The weather in Ontario this May has been incredible – unseasonably warm (hot even!) and very dry, which is unusual.  It feels like it could be mid-July instead of the end of May.  If this is any indication of what’s ahead, we’re in for quite a summer.

When the weather heats up, naturally we look for ways to cool down.  Iced tea, ice cream, lemonade and popsicles are just some of the treats that keep us cool.  For many adults, enjoying some frosty beverages on a patio is the perfect way to spend a lazy Saturday afternoon with friends.

I was at the farmer’s market this morning and local strawberries were abundant. There were also a number of vendors selling bunches of fresh mint.  It was then that I had a light-bulb moment: hot weather + front porch + strawberries + mint = strawberry mojitos! A mojito is a Cuban cocktail traditionally made with rum, lime, mint , sugar and sparkling water.  I first learned to make them while attending a wedding in Cuba. The resort we were staying at had a demonstration one day on how to make Cuban cocktails such as Mojitos, Cuba Libres and Hemingway Specials.  The key to making a proper mojito is to muddle the mint well. There are wooden muddlers that you can buy but a wooden spoon will work just fine.

Balance is important in this drink – you don’t want to venture into Girl Drink Drunk territory.  Keep the sugar to a minimum and let the strawberries and lime add a sweet-tart note.  To keep things easy, I use simple syrup to sweeten the drink instead of cane syrup or bar sugar (a quick dissolving sugar).  It’s very easy to make and can be used in a number of cocktails.

Strawberry Mojito

Makes 1 drink – can easily be multiplied

  • 5 large mint leaves
  • 1 to 1-1/2 oz. simple syrup (see recipe below)
  • 3 large or 5 small very ripe strawberries, hulled and cut into a small dice
  • 1/2 oz. fresh lime juice – from about 2 limes
  • 1-1/2 oz. white rum
  • Club soda
  • Ice
  • Fresh mint and a strawberry to garnish
  1. In a highball glass, add mint leaves and 1 oz. of simple syrup. Use a muddler or wooden spoon to mash the leaves in the syrup until they are broken up.
  2. Add the strawberry pieces and mash them with the spoon until they are broken up and juicy.
  3. Add ice cubes and pour in lime juice and rum.  Stir until combined and top with club soda.  Taste and add a bit more simple syrup if desired.
  4. Garnish with fresh mint leaves and a strawberry.

Simple Syrup

Simple syrup is one part water, one part sugar so it can be adapted to any quantity.  For a half cup of syrup you’ll need:

  • 1/2 cup sugar
  • 1/2 cup water
  1. In a small saucepan, add sugar and water and bring to a simmer on medium heat
  2. Stir sugar until it dissolves.  Remove from the heat and let the mixture cool before using.  Syrup can be stored in the fridge for a few days.  Extra syrup can be used in a number of other cocktail recipes.

Cheers and Enjoy!


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Categories : Drinks, Mint, Recipes, Spring, Strawberries, Summer

Tempura Chive Blossoms

26 05 2010

Chives are easy to grow and very versatile.

Chives are one of my favourite herbs and they couldn’t be easier to grow.  Stick some in a pot or garden and they will reappear each spring without any tending, spreading and becoming more robust each year.  The green chive stems can be used in a number of dishes and make a great garnish but their pretty purple blossoms are edible as well.

Chive blossoms: pretty decoration or delicious snack? They're both!

Chive blossoms can be dipped in a simple tempura batter and fried to make a delicious appetizer with a delicate oniony flavour. Tempura is a method of battering and frying seafood and vegetables that is popular in Japanese restaurants.  It sounds exotic but requires nothing more than some pantry basics.  Serve with cold beer, sake or sparkling wine.

Tempura Chive Blossoms

(VEGETARIAN)

Makes 30 to 35 blossoms

  • 30 to 35 large chive blossoms with about 1″ of chive stem still attached
  • 1 cup ice cold water (in a 2 cup measuring cup, add one cup of ice cubes and one cup of water – measure out 1 cup of water when ready to use)
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt plus extra for finishing
  • Oil for frying (preferably a neutral oil such as safflower)
  • Chopped chives for garnish
  • Lemon wedges (optional)
  1. In a large bowl, add ice water and egg.  Beat until smooth and thoroughly combined.
  2. Add flour, baking powder and a pinch of salt.  Whisk batter until completely smooth and combined.
  3. Carefully place chive blossoms in batter and gently stir until blossoms are coated.
  4. Heat enough oil in a large, heavy bottomed saucepan to measure about 1″ deep.  Heat on high heat until it reaches 350 degrees Fahrenheit or a small piece of bread can be fried to golden brown in about 10 seconds.
  5. Carefully place about 10 of the blossoms in the oil, wiping off any excess batter against the edge of the bowl as you lift them out. You can use the stems to handle them.
  6. Reduce the heat slightly to medium-high and fry the blossoms until golden brown, about two minutes.  Use a slotted spoon or spider to remove the blossoms and place on a paper towel-lined plate.
  7. Repeat with remaining blossoms, working in batches.
  8. Sprinkle cooked blossoms generously with salt and serve immediately.  Garnish with chopped chives and serve with lemon wedges if desired.

Bon Appétit and Enjoy!

Tempura Chive Blossoms


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Categories : Chives, Recipes, Spring, Vegetarian

Strawberries and Cream Cupcakes

20 05 2010

Strawberries and cream is a classic combination.

I was very excited yesterday to find the first Ontario strawberries of the season at the market.  They were considerably more expensive than the anemic imported strawberries sitting next to them but their sweet flavour was worth the extra couple of dollars. They actually tasted the way strawberries should taste and not like half-ripe, flavourless berries that were shipped hundreds of miles!  Hopefully the great weather we’ve been having this spring means we’ll have a long season to enjoy them.

Bigger isn't always better: The imported strawberry (left) may be big, but it doesn't have the juicy, bold flavour of the small, locally grown berry (right).

A perfectly ripe, in-season strawberry is pretty much perfect as-is but you can have fun with them too.  They’re great in pies, shortcakes, jam or even cocktails but one of my favourite ways to enjoy them is sprinkled with a bit of sugar and topped with real whipped cream.  Strawberry and vanilla-flecked cupcakes topped with creamy frosting and fresh berries turn this idea into a fun dessert that is perfect for summer gatherings.  They’re sure to be a hit with kids of all ages (the last time I made them, they disappeared within minutes!).

Click here to get the recipe from Suite 101.com: Strawberries and Cream Cupcakes

Bon Appétit and Enjoy!

A Strawberries and Cream cupcake


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Categories : Dessert, Recipes, Spring, Strawberries, Suite 101

Asparagus 101

16 05 2010

It’s no secret that I love, love, love asparagus.  Each spring, I anxiously await the arrival of local asparagus in the markets and then spend the next six weeks or so thinking up new ways to enjoy it.  Luckily, asparagus is low in calories and packed with vitamins so there’s no reason not to indulge!

Local asparagus in season has a sweetness and vibrant flavour that isn’t found in imported spears that have travelled hundreds of miles.  If you don’t believe me, do a blind taste test with imported asparagus vs. local – I guarantee you will be able to tell the difference.  The best way to enjoy asparagus at its peak is simply cooked and dressed with just a bit of butter or olive oil and a sprinkling of salt.  A squeeze of fresh lemon is also delicious.

How to Prepare Asparagus for Cooking

Asparagus doesn’t require much prep work to get it ready.  Wash the spears and dry them thoroughly.  The woody ends are tough so it’s best to remove them.  If you hold an asparagus spear and bend it, it will naturally break where the tough part ends. However, I usually just trim the ends – cut where the ends turn from woody and pale to green and vibrant, usually an inch or two from the bottom.  The spears can be peeled if the skin is tough and stringy, which sometimes happens with thicker spears. However, I usually don’t bother.

How to Cook Asparagus

Asparagus cooks quickly so it’s a great way to add a vegetable to the dinner menu. It’s also very versatile so it can be used in soups, lasagnas, pastas, tarts, quiches or stir fries.  There are a number of ways it can be cooked:

Roasted: Toss asparagus with a bit of oil and roast in an even layer on a baking sheet at 425 degrees Fahrenheit for 12 to 15 minutes.

Steamed: Steam spears in a steamer basket or small amount of water until just tender, about 5 to 7 minutes.

Grilled: Prepare a hot grill and brush asparagus with a small amount of oil.  Grill for about 2 to 3 minutes per side (you might want to use a grill pan, to keep the spears from falling through the grate).

Stir-Fried: Heat a small amount of oil in a skillet on high heat.  Add asparagus and stir fry for about 2 minutes.  Add a tablespoon of water or broth and cook until just tender, about 3 to 4 more minutes.

Asparagus Recipes

For more great asparagus recipe ideas, check out some of my archived recipes (including a couple of new ones!):

Bon Appétit and Enjoy!

Sesame Noodles with Asparagus and Mushrooms


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Categories : Asparagus, Recipes, Spring

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