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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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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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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Rhubarb Refresher

15 05 2010

A Rhubarb Refresher is a delicious cocktail made with rhubarb, ginger and rum

Local rhubarb has just started appearing at markets in Southern Ontario and other areas won’t be far behind. The bracingly tart stalks are delicious in pies, tarts, drinks or even savoury dishes, provided you sweeten the fruit a bit.

This drink is a little sweet, a bit tart and has some heat from the ginger. It pairs well with rum to make a refreshing springtime cocktail that is perfect for entertaining.  For a non-alcoholic version, skip the rum and top the rhubarb-ginger syrup with club soda and a squeeze of lemon.

Rhubarb Refresher

Makes 2 drinks

  • Ice
  • 1-1/3 cups Rhubarb-Ginger Syrup (see recipe below)
  • 3 oz. amber rum
  • A generous squeeze of lemon
  • Club soda, to top drinks
  • Lemon wedges for garnish
  1. In a cocktail shaker, add ice, rhubarb-ginger syrup, rum and a squeeze of lemon. Shake well and strain into two low-ball glasses or martini glasses.  Top with club soda and garnish with lemon wedges.

Rhubarb-Ginger Syrup

Makes about 1-1/3 cup

  • 4 cups chopped rhubarb, cut into 1″ pieces (about 3 to 4 stalks)
  • 3/4 to 1 cup sugar, to taste
  • 1 cup water
  • 2″ piece of fresh ginger (about the diameter of a nickel), peeled and grated
  1. In a saucepan, add all ingredients and bring to a simmer on medium-high heat. Let simmer for 15 minutes.
  2. Mash fruit well with a spoon.  Strain into a bowl through a fine mesh strainer, using a spoon to extract as much juice as possible (the leftover fruit solids are delicious to eat).
  3. Let syrup cool and use as desired.  It will keep covered in the fridge for a few days.

Cheers and Enjoy!


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Fiddlehead Salad with Sesame Vinaigrette

12 05 2010

Fiddleheads are only available for a short time each spring so enjoy them while you can!

When I was growing up in rural New Brunswick, we would pick fiddleheads every spring along the river near my parents’ house.  Because fiddleheads aren’t grown commercially, they are truly a seasonal treat and are only available for a short time each year.  However, many supermarkets and farmer’s markets sell them and sometimes frozen fiddleheads can be found out of season. They are delicious in soups, salads, quiches, pickled or just cooked simply and topped with a bit of butter. Be sure to cook them well – there have been some reports of food borne illness related to undercooked fiddleheads. Cooking them thoroughly will also remove any bitter flavour that may be present in the ferns.

This salad makes a great side dish for an Asian inspired dinner.  Why not serve it with some grilled salmon with a light teriyaki glaze and steamed rice?  Pair with a crisp white wine such as a dry riesling.

Fiddlehead Salad with Sesame Vinaigrette

(VEGETARIAN)

Makes 4 servings

  • 4 cups of fiddleheads, cleaned and trimmed of any brown parts
  • Large bowl of ice water
  • 1-1/2 teaspoons toasted sesame seeds
  • 3 large green onions (scallions) cut into thin slices, white parts only – reserve some chopped green ends for garnish

Vinaigrette:

  • 2 teaspoons rice vinegar
  • 3 Tablespoons peanut oil or other neutral oil such as canola or safflower (avoid using peanut oil if there is a concern about peanut allergies)
  • ½ teaspoon Asian sesame oil
  • 1 Tablespoon dark sodium-reduced soy sauce
  • ¼ teaspoon red pepper flakes (or more, to taste)
  • 1 teaspoon sugar
  • 1 clove garlic, very finely minced

Directions:

  1. Prepare a large bowl of ice water and set aside.
  2. Fill a saucepan with enough water to just cover 4 cups of fiddleheads and bring to a boil. Add fiddleheads and cook until just tender, about 5 minutes. Drain fiddleheads and plunge immediately into the ice water to stop cooking. Drain again and place on a dishtowel or paper towel to dry thoroughly.
  3. In a small bowl, prepare vinaigrette. Add rice vinegar, peanut oil, sesame oil, soy sauce, red pepper flakes, sugar and garlic and whisk until well combined.
  4. Place cooked fiddleheads and green onion slices in a bowl and toss with vinaigrette until dressing evenly coats the fiddleheads. Place salads on a plate and garnish with toasted sesame seeds and a sprinkling of green onion slices.

This article first appeared on Suite 101.com

Bon Appétit and Enjoy!

Fiddlehead Salad with Sesame Vinaigrette


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Roasted Asparagus Lasagna

10 05 2010

Roasted Asparagus Lasagna is a delicious way to enjoy the seasonal delicacy

Asparagus is finally in season and I couldn’t be happier.  I absolutely love asparagus and for the few short weeks it’s at its peak I go a bit nuts and eat it almost every day.  Perhaps it’s my imagination but this year’s crop seems to be especially delicious, possibly because of the unusually mild and dry spring we’ve had in Southern Ontario.  Last night I sautéed some in olive oil and added a splash of water to steam them until tender-crisp.  Sprinkled with a bit of sea salt, the fat spears were sweet and delicious.  I look forward to enjoying more over the next few weeks.

While a simple preparation is a great way to show off top notch ingredients, occasionally something fancier is in order.  A decadent roasted asparagus lasagna fits the bill perfectly: roasted asparagus bathed in a luxurious cheese sauce and baked until bubbling will tempt even die hard carnivores.  Serve with a lightly dressed green salad to cut the richness.

Roasted Asparagus Lasagna

Serves 6 to 8

(VEGETARIAN)

  • 1-1/2 lbs. fresh asparagus
  • 1 Tablespoon olive oil or neutral oil such as canola or safflower
  • Salt and pepper

Sauce:

  • 6 Tablespoons unsalted butter, cut into pieces
  • 1/3 cup flour
  • 3 cups whole or 2% milk (do not use skim)
  • 1/8 teaspoon grated nutmeg
  • ¾ cup grated parmesan cheese
  • 1 clove garlic, very finely minced
  • Salt, to taste

For Assembly:

  • 3 or 4 large fresh lasagna noodles or parboiled regular lasagna noodles
  • 1 packed cup grated mozzarella cheese (about 4 oz.)
  • ¾ cup grated asiago cheese (about 3 oz.)
  • 1/3 cup grated Parmesan cheese

Directions:

  1. Heat the oven to 425 degrees Fahrenheit.
  2. Trim woody ends from asparagus and discard. Cut asparagus spears into 2” lengths. Toss with olive oil and sprinkle lightly with salt and pepper.
  3. Spread asparagus pieces on a baking sheet in one layer. Roast in the oven for 12 minutes, until spears are just beginning to soften. Remove from the oven and let them cool slightly.
  4. While asparagus is roasting, prepare sauce. In a large saucepan, heat butter on medium heat until fully melted and beginning to bubble slightly. Add flour and whisk briskly until incorporated into butter.
  5. Cook butter and flour mixture for about 2 minutes. Add one cup of the milk, whisking constantly. As the mixture begins to thicken slightly (about 2 minutes), add the second cup of milk and repeat the process for the third cup. Continue to stir sauce so it doesn’t burn or turn lumpy.
  6. Add nutmeg, parmesan cheese and garlic to the sauce. Stir thoroughly until cheese is melted. Season with salt to taste. Remove sauce from the heat.
  7. In a dish approximately 9” X 12” X 3”, spread 1/3 of the roasted asparagus spears evenly on the bottom. Drizzle 1/3 of the sauce over asparagus. Top with a layer of fresh lasagna noodles, cut to fit the pan.
  8. Repeat the layers: asparagus, sauce and noodles, asparagus, sauce. Make sure the final layer is sauce. Top with shredded mozzarella, asiago and parmesan cheeses.
  9. Bake at 425 degrees for about 30 minutes or until the cheese is bubbling and golden.
  10. To serve: let the lasagna cool for about 20 minutes. Use a very sharp knife to slice through the asparagus. Accompany with a salad and crusty bread.

This article first appeared on Suite 101.com

Bon Appétit and Enjoy!


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Spaghetti with Creamy Wild Leek Pesto

19 04 2010


Every food magazine and many websites I’ve looked at over the past few weeks have been excited about spring and all the great produce we can now cook with. Asparagus, artichokes, strawberries and green peas are all featured in spring recipes and I’m as excited as anyone about cooking again with fresh local produce.  The only problem?  For most people living in Canada and the northern United States, these items won’t be available for a while.  

So why not make the most of what little we do have?  Wild leeks (a.k.a. ramps) are in season now and they are a flavourful and versatile spring treat.  They look like leafy green onions and taste like a mix between garlic and onion.  The entire plant is edible and can be used in everything from salad dressings to pasta sauces. Unfortunately, ramps aren’t available everywhere and they can be hard to find even in areas where they do grow. Farmer’s markets are the best place to find them – they likely won’t be carried by major grocery store chains.  I typically purchase them at St. Lawrence Market in Toronto.

Wild leeks, which are also known as ramps.

 

This recipe is very rich so it’s best served in smaller portions.  However, the recipe can easily be doubled if you’re feeding a crowd.

Spaghetti with Creamy Wild Leek Pesto

Makes 4 servings

  • 3 oz. (85 grams) slab bacon or regular bacon, cut into small dice
  • 2 oz. (60 grams) wild leeks = about 10 to 12 
  • 2 teaspoons neutral oil such as safflower or canola
  • 1/2 cup whipping cream
  • 1/4 grated parmesan cheese
  • Salt and pepper, to taste
  • 1/2 lb. (250 grams) dried spaghetti
  1. Heat a skillet or large saucepan on medium-high heat and add bacon.  Cook until cubes are crisp and browned, about 7 minutes.
  2. While the bacon is crisping, prepare the pesto.  Trim the root tip but preserve as much of the white bulb as possible. Wash and dry the leeks carefully, making sure to get all of the dirt out of the leaves. 
  3. Chop the leeks into three or four pieces and place in a food processor or the chopping cup of a hand blender.  Add oil and a pinch of salt.  Pulse until the wild leeks are fully chopped and relatively smooth.  It should look like coarse pesto.
  4. Drain any excess fat from the crisped bacon.  On medium heat, add the wild leek pesto and stir fry for about 2 minutes to get rid of the sharp ‘raw’ flavour of the leeks.  Add cream and stir until the sauce is thoroughly combined.  Heat until the cream is just warmed through, about 1 minute.  Stir in parmesan and season to taste with salt and pepper and remove from heat.
  5. Cook spaghetti according to package instructions (see How to Cook Perfect Pasta for tips).  Drain and toss with creamy pesto sauce. Garnish with a wild leek leaf and serve with extra parmesan if desired.

OPTIONAL:  To make a vegetarian version, omit the bacon.  Add two teaspoons of olive oil to the skillet and sauté the pesto before adding cream and cheese.

For another delicious recipe using wild leeks, see my recipe for Potato and Wild Leek Gratin on Suite 101.com

Bon Appétit and Enjoy!

Spaghetti with Creamy Wild Leek Pesto is a decadent and delicious spring dish.


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Recent Eats…

15 04 2010

As I’ve mentioned before on this site, I don’t really do restaurant reviews.  There are countless other blogs dedicated to critiquing restaurants and detailing meals with photos and write ups.  However, I get a lot of inspiration from trying new places and thought I would share some of my favourite recent discoveries.  

Montreal

XO Le Restaurant – Located in the Hotel St. James in Old Montreal, XO is a mix of old world charm and modern touches and the menu is sophisticated but accessible. Stand-out Dish: Braised Oxtail Risotto.  The rice was perfectly cooked – slightly al dente in the middle with a creamy consistency.  To make your own risotto at home, check out my post on Basic Risotto.

Le Petit Alep – This casual resto near Jean Talon Market is the smaller sister restaurant to Alep next door.  They serve top notch Syrian-Armenian dishes, such as shish taouk and Armenian sausages.  Stand-out Dish: Muhummara, a red pepper -pomegranate-walnut based dip that is delicious and addictive.  You can make a version of it with this recipe from epicurious.com: Muhummara.

Le Petit Alep in Montreal

 

New York City

‘Ino –   A small, casual panini restaurant in New York’s West Village, ‘Ino Cafe and Wine Bar takes the humble sandwich to a whole new level.   The menu offers everything from grilled panini to amazing crostini with inventive toppings such as butternut squash. Stand-out Dish: Truffled Egg Toast. The recipe for it and other ‘Ino dishes are available in their book Simple Italian Sandwiches: Recipes from America’s Favorite Panini Bar but you can also find it on-line here: Truffled Egg Toast.

Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar, by Jennifer and Jason Denton with Kathryn Kellinger

 

Freemans – This funky resto on NYC’s Lower East Side has eclectic decor and a creative cocktail menu.  I was there with a group on Valentine’s Day so our menu options were limited but the choices we had were well prepared.  Stand-Out Dish – Grilled Cheddar Toasts. You can check out my version here: Cheese Toasts.

Locanda Verde – Chef Andrew Carmellini was voted Time Out New York’s 2010 Chef of the Year for his latest venture. Located in TriBeCa’s Greenwich Hotel, the restaurant has gotten a lot of press over the past few months for its rustic and flavourful Italian cooking. Stand-Out Dishes: It’s a tie between the Beet Salad with Blue Cheese and delicate, house made Grandmother’s Ravioli.  For a slightly different version of beet salad, try my recipe for Roasted Beet Salad with Walnuts and Feta. You can also re-create some of Chef Carmellini’s dishes with his best selling cookbook, Urban Italian: Simple Recipes and True Stories from a Life in Food. 

Urban Italian: Simple Recipes and True Stories From a Life in Food, by Andrew Carmellini and Gwen Hyman

 

Palm Beach / Miami

Palm Beach Grill – This casual resto is part of the Hillstone Group which owns the popular Houston’s chain in the United States.   During peak season, the people watching is always entertaining and the valet parking area is filled with luxury cars. Luckily the food is good too.  Stand-out Dish – the Cheeseburger.  It may seem simple but a hamburger cooked to perfection can be surprisingly hard to find and Palm Beach Grill does it right.

Michael’s Genuine Food and Drink – Michael’s is often mentioned on lists of Miami’s best restaurants and with good reason – the food is fantastic.  I joined my friends Judi and Robin for Sunday brunch, which is served tapas style.  We shared a few dishes, which is a great way to try more of the menu.  Stand-out Dishes: Everything we had was delicious but the highlights were the Burrata with local heirloom tomatoes and Lemon Ricotta Pancakes with blackberry compote.

Brunch and dinner menus from Michael's Genuine Food and Drink in Miami

 

Scarpetta – A Florida outpost of the New York restaurant, Scarpetta is located in the newly refurbished Fontainebleau Hotel. The space is stunning and the people watching can’t be beat.  However, the food lives up to the scene.  A starter of burrata with heirloom tomatoes was fantastic (clearly I love burrata!) and the house made pastas are delicious. Stand-Out Dish: The famous Spaghetti with Tomato-Basil Sauce, a simple but perfectly executed dish that is greater than the sum of its parts. You can make your own version using chef/owner Scott Conant’s recipe: Scarpetta’s Tomato-Basil Spaghetti.

Prime One Twelve – Located on South Beach’s Ocean Drive, Prime One Twelve is definitely a scene.  There’s a good chance you’ll spot some boldface names (we were seated next to NBA star Dwyane Wade and actress Gabrielle Union).  The food is pretty good as well (if on the pricey side).  Stand-Out Dish – Surprisingly, it was the Jumbo Lump Crab Cake, which was served with sweet corn relish and tartar sauce.  

Toronto

Lady Marmalade – This eclectic breakfast/lunch spot started in Victoria, B.C. and the owners recently opened a Toronto location in the Leslieville neighbourhood.  There are creative options such as a ‘good morning poutine’ and various mexican-inspired huevos. Nothing is fried so the accompanying potatoes have been oven roasted, making them less greasy than many breakfast joints.    Stand-out Dish: Baked Crepe Croque Monsieur, an oven baked crepe topped with ham, cheddar and a miso-scallion cream.

Weezie’s – This small and cozy bistro is a the perfect place for dinner, whether it’s a romantic evening for two or a gathering of friends.  Chef/owner Constance Guitard’s menu features simple but well prepared dishes including a juicy hamburger, decadent mac ‘n’ cheese and excellent frites. Stand-Out Dish: Frisée Salad with Lardons and Panko Crusted Poached Egg. Frisée salads with lardons (basically a salad topped with bacon and eggs) are a staple in French bistros but Chef Guitard puts a delicious twist on it by coating the poached egg in panko crumbs and frying it, resulting in the perfect blend of textures and flavours.  You can make your own version of the original classic with this recipe from Pastis in NYC: Frisée Lardon with Poached Egg.

Thanks to everyone with whom I’ve enjoyed these fabulous meals over the past few months.  I look forward to many more!

Bon Appétit and Enjoy!

Trish


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Pancakes with Blueberry Sauce

3 04 2010

 

A bouquet of tulips is a simple way to dress up your Easter table.

 

This weekend is Easter and it’s a great opportunity to gather with family and friends for a meal.  While many will be enjoying an Easter dinner of ham, potatoes or lamb, I think brunch is a fun meal for entertaining.  Why not make a spring-inspired menu and invite your friends over for a casual morning of mimosas and delicious food?

Fresh locally grown blueberries won’t be available for a couple of months in most areas but frozen ones work perfectly for the sauce.  No need to defrost them – just put them in a pot with a little bit of water and they will cook down in no time.  Of course the pancakes are also great topped with maple syrup as well.  These pancakes are not the thin ‘flap jack’ kind – they puff up and are are quite substantial.

To round out your Easter brunch if you’re feeding a crowd, I suggest some baked ham with Maple-Dijon Glaze, Crustless Asparagus Quiche and Spicy Breakfast Potatoes. 

Pancakes with Blueberry Sauce

Makes about 8 thick pancakes

  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 1 egg
  • 1-1/2 to 2 cups milk, as needed
  • 3 Tablespoons neutral oil, such as canola or safflower OR melted unsalted butter
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • Additional oil for cooking pancakes
  1. In a large mixing bowl, combine flour, baking powder, salt and sugar. Stir to combine.
  2. Add egg, 1-1/2 cups milk and 3 Tablespoons oil or melted butter to the dry ingredients. Gently stir until just combined. If the batter is very thick, add a bit more milk (however, it should still be quite thick and not runny).
  3. In a separate glass or stainless steel bowl, combine egg whites and cream of tartar. Using a hand mixer or stand mixer with whisk attachment, beat egg whites until they form stiff white peaks. Fold egg whites into pancake batter until just combined.
  4. In a large skillet on medium-high, heat enough oil to coat the bottom of the pan. Working in batches of 3 or 4, drop large spoonfuls of batter into the skillet. Cook until the bottom of the pancakes are set. Turn over with a spatula and cook until both sides are golden brown and the centre is cooked through (insert a knife in the centre of the pancake to check for doneness). Pancakes can be kept warm in a low oven until all batches are cooked and are ready to serve.
  5. Serve with maple syrup or blueberry sauce (see below).

Blueberry Sauce

Makes about 1-1/2 cups sauce

  • 2 cups fresh or frozen blueberries
  • ¼ cup water
  • ¼ cup sugar
  • ¼ teaspoon ground nutmeg
  1. In a large saucepan, combine ingredients. Heat until simmering. Gently mash berries with a potato masher and continue to simmer for about 15 minutes.
  2. Serve sauce with pancakes, waffles or biscuits (it’s also tasty poured over vanilla ice cream!)

This article first appeared on Suite 101.com.

Bon Appétit and Happy Easter!

Thick fluffy pancakes topped with blueberry sauce.


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Cheese Toasts

31 03 2010

The first edible item of spring: chives!

A couple of days ago, I was taking some recycling out to the bin beside my house and to my astonishment, peeking out from amongst some dead leaves and sticks in my herb pot was the first edible item of spring!  I’m talking about chives, an oniony herb that is a perennial, meaning it will grow year after year. Chives are very mild so they’re usually used as an accent.  They also add a bit of colour to the plate so they make a great garnish.

This appetizer was inspired by a starter I had at Freemans restaurant in New York City when visiting with a group of friends back in February.  Be sure to use a good quality aged cheddar.  I use Balderson’s 3-Year Old White Cheddar but any decent extra old cheddar will work.

Cheese Toasts

Makes about 10 toasts

  • 1 cup (3 oz.) lightly packed grated aged white cheddar cheese – use extra old cheddar, aged at least 2 to 3 years
  • 1/4 cup dijon-style mustard*
  • 1 Tablespoon finely chopped chives, plus extra for garnish if desired
  • 10 baguette slices, cut about 3/4″ thick

*Using a mustard with horseradish such as Grey Poupon Deli Mustard or Kozlik’s Horseradish Mustard makes these toasts even more delicious.

  1. In a small bowl, combine cheese, mustard and chopped chives.  Use a spoon to stir all ingredients together until the mixture is combined and relatively smooth.
  2. Spoon about 1-1/2 teaspoons of the cheese mixture onto each baguette round and spread in an even layer.  Place rounds on a baking sheet.
  3. Heat the broiler of your oven and move an oven rack into the top slot.  Toast the cheese topped rounds under the broiler until bubbling and brown, about 2 minutes.  Watch very carefully – they can burn in seconds.
  4. Remove from the oven, place on a serving plate and sprinkle with a garnish of chopped chives.

Bon Appétit and Enjoy!

Sharp cheddar, dijon and chives make a simple but delicious appetizer

 


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