Author: rradiuk

August 31, 2016

Summer Stew

Well that doesn’t sound very tasty. Summer stew? Hmmmph.

Wait! Don’t go yet!! It’s not as dull as it sounds!

My garden is overflowing with gorgeous little tomatoes as sweet as candy, summer squash, carrots, garlic, leeks and a variety of herbs. I wanted to use up a bunch at once and I’m sort of over grilled vegetables for a while. This stew was just the ticket. It is very lightly seasoned which allows the fresh vegetables to shine. I had some leftover bits (a few mushrooms and a cup of corn kernels) hanging around the fridge which I threw in as well but those ingredients are optional… use what you have! We ate this spooned over quinoa and it was a lovely summer meal, even if it was *stew.

*this reminds me of a story. I invited a friend over for dinner many years ago and told her I would make curry. She told me she hated curry. Really? Why do you hate curry?! It turned out that when she was little her mother would clean out the fridge every Friday and throw all the leftovers into a pan, heat it up, and call it curry. My curry was not THAT curry, and this stew is not a mash of overcooked vegetables… really.

1 cup quinoa, cooked according to package directions
2 TBS olive oil
2 yellow squash (or zucchini)
1 red onion
1 red pepper
1 large or 2 small carrots
1 leek
2-3 garlic cloves
1 generous pint of small tomatoes
couple sprigs of fresh dill (to taste)
1/2 cup vegetable or chicken stock
1/2 tsp ground cumin
1/2 tsp ground fennel
pinch red pepper flakes
salt and pepper to taste
handful of fresh chopped herbs (I used basil and shiso leaf)
grated pecorino or parmesan to garnish
Optional:
mushrooms (I had a few hanging around my fridge)
Corn kernels (I had about a cup leftover from making this salad the previous night)

Cook quinoa according to package directions (I usually use 1:1 seed to water or stock ratio, plus a quarter cup of liquid “for the pot”).

Cut squash, onions, and red pepper into bite size chunks. Slice carrots, leeks (and mushrooms if using). Mince garlic and chop fresh dill.

Heat 2 TBS olive oil in a frying pan. Add carrots and red onion and fry until starting to soften, about 3 minutes. Add red pepper and leeks and continue to fry until starting to soften, about 3 minutes. Add squash (and mushrooms if using) and continue to fry until starting to soften, about 3 minutes. Add tomatoes, dill, stock, and spices and continue to cook until tomatoes have started to break and release their juices and veggies are done to your liking… mine took about 5 minutes more.

At this point you can also throw in any leftovers you have in your fridge to re-warm. I had a cup of corn kernels. You could also add leftover bits of protein such as sausage or shrimp, etc. Taste and season with salt and pepper. Spoon over quinoa, garnish with cheese and herbs and serve.

August 30, 2016

Watermelon Gazpacho (Summer in a Bowl)

I know some East-Coasters have been suffering through a very hot summer but I couldn’t help feel just a little bit jealous as I sat in the searing +18C degree heat (can you hear the sarcasm?) of a very mediocre June and somewhat mediocre July. Then suddenly, summer arrived the first few weeks of August. And although it’s gone again now (arrrghhhh fall… really?!?!) I am harkening back to the days of two weeks ago when all was merry and bright and beautifully WARM. I’m talking “no sweater required at 9:00pm WARM”. Not this ridiculous “oh the sun has gone behind a cloud where the heck is my jacket” weather.

The good weather was a blessing a few weeks ago when I planned an outdoor dinner that put many of my newly learned culinary school skills to the test. Six courses, several consisting of two or three separate main elements and a number of different garnishes. It was fun, stressful, and a good learning experience. The third course was my lifeline as it was prepared the day before (no last minute fussing) and simply garnished with toasted almonds. It gave me a breather in the middle of the meal and provided a wonderful palate cleanser. It is none other than… TA DAAAAAA… watermelon gazpacho!

August 11, 2016

Zucchini Gratin

I’ve never been a fan of zucchini but I somehow got suckered into buying it at the local farmers’ market last weekend. They then languished in the crisper for another 4 days until I could no longer ignore them. Ugh. Stupid beautiful fresh garden vegetables… what the heck am I going to do with you?!?!

I went hunting online for zucchini recipes and found tons for salad (boring), fried (they’ll never become crispy… I don’t believe you), and muffins and breads (but I don’t waaaant to add sugar to vegetables), and then… gratin. Hmmmmm, what do I think about gratin? Add cheese to vegetables, bake until it melts together into dreaminess then top with cheesy, crunchy deliciousness?? SOLD!

August 4, 2016

Southwestern Corn Salad

Me: Are you getting full?
Husband: (somewhat defensively) There’s a lot of nutritional value in this!

I really wasn’t dissing him for having to take a break from eating! There IS a lot of nutritional value in this salad (in other words, it’s pretty filling)! Even better, there are bucketloads of flavour… BUCKET! LOADS! I have been doing various riffs on this for a couple years and I think I finally nailed it. In past attempts I have used avocado, cucumber, green onion and probably a few other things I can’t remember. You can add what you want but I think this version is pretty amazing. (Although I noticed at the market last weekend that peaches are perfectly in season so one day very soon I might try omitting the honey from the dressing and adding diced peaches for the sweetness… anyone?!)

Now I get to pass along one of my first culinary tips to you. Generally in a single dish you want everything to be of similar size. There are exceptions to this, of course, but most of the time the dish is more visually appealing and easier to eat if everything is a similar size. In this salad, we can’t change the size of the corn or the beans so we are cutting everything else quite small. This is why the cherry or grape tomatoes are quartered, and gives you a guideline of how small to dice the peppers.

And finally (note to Husband), you really don’t have to finish the entire dish just because it’s there. This recipe should feed 4-6 people and leftovers will keep very well in the fridge for a day or two. Just sayin’!

Salad:
3 cobs corn, shucked
1 yellow bell pepper, quartered and seeded
1 jalapeño or other medium spiced pepper
glug of olive oil for grilling
1 can black beans, rinsed and drained
1 pint cherry or grape tomatoes, quartered
2 ounces crumbled feta
handful of chopped fresh herbs of your choice (I used basil and shiso leaf)

Dressing:
2 TBS fresh lime juice
1 tsp honey
1/2 tsp dijon mustard
1/2 tsp smoked paprika
1/2 tsp ground cumin
3 TBS good fruity olive oil
salt and pepper to taste

Heat BBQ grill to high. Rub corn, bell pepper and jalapeño with a glug of olive oil and sprinkle with a bit of salt. Grill corn, turning every couple minutes, until just starting to char. Cook peppers, skin side down (grill jalapeño whole), until skin is blackened. Remove from grill and let cool. Cut corn kernels from cobs with a sharp knife. Remove skin from peppers (seed jalapeño pepper) and cut into smallish dice. Add all salad ingredients to a large bowl.

Add the first 5 dressing ingredients to a bowl. Slowly whisk in olive oil. Dressing will be a bit thin, this is ok. Add a pinch of salt and pepper. Taste and adjust seasoning to your liking. Pour over salad and gently stir.

I served this with Korean beef kalbi and grilled bread. The great thing is you don’t need to serve much meat, if any. A few grilled prawns thrown on the side would also be perfect. The salad is so filling that you should consider it the main portion of your meal… the rest is just garnish.

July 31, 2016

Mechouia (or Tunisian Grilled Vegetable Salad)

This is my first post in a while… I’ve been busy! I just finished a 2-month culinary master program. It was soooo much fun; hard work, but FUN! I met so many wonderful people and learned a bunch of new skills (what exactly is a leidenfrost pan and why do you need to know?). I also gleaned a number of new tips and tricks (got fresh herbs?… chop that <bleep> up and throw that <bleep> on everything!). I hope to bump up my cooking a notch and pass along some of my new-found knowledge to you. Stay tuned :)

Yesterday was farmers’ market day and I was inspired to try this “salad” when I saw Ottolenghi’s version of it published in The Guardian here. I added zucchini (who doesn’t need to get rid of a few of those at this time of year) and made an entirely different dressing by using some roasted garlic and adding traditional Tunisian spices. The entire thing was a lovely, silky mess of vegetables with a light, mild dressing which accentuated the natural smoky flavours without overpowering.

I started my veggies cut side down on the hot BBQ to get some tasty charring. After a few minutes I turned the heat down to medium and flipped the veggies to skin side down to cook through more slowly. You want to cook the vegetables for this dish until they are well done. Many grilled salads you might want the vegetables tender-crisp… not here! These vegetables should be soft enough to melt together into smoky delightfulness.

I am a little bit vague in the EXACT size of vegetables as the amounts can and should be adjusted to your taste. I like tomatoes so I used larger ones. I’m not so hot on zucchini so I used a smaller one. Feel free to omit anything you don’t like and you could add other vegetables as well. I might try some grilled leeks next time and I think slices of squash would also be delicious. And a pinch of smoked paprika in the dressing would definitely not go amiss.

Roasted vegetables:
2 small or 1 large eggplant
1 sweet white onion or red onion
1 yellow pepper
3 tomatoes
1 zucchini
1 jalapeño (or similar medium spiced pepper)
2 garlic cloves (these will be smashed and used in the dressing)

Dressing:
1 garlic clove, minced
1/2 tsp coriander seed, ground
1/2 tsp caraway seeds, ground
2 TBS good quality, fruity olive oil
1 TBS lemon juice
1 tsp sherry vinegar
1 tsp honey
salt and pepper to taste

Garnish:
chopped parsley, basil, cilantro, or mint in any amount you like

Preheat BBQ on high heat.

Leave all vegetables unpeeled. Cut everything in half lengthwise except garlic cloves. Onion should be cut in half around the circumference for even cooking and to keep it together. Place vegetables cut side down on the hot grill and cook for 5 minutes until grill marks appear. Flip the vegetables to the skin side down and lower the heat on the BBQ to medium. Continue to cook, removing the vegetables as they reach the well done stage. My tomatoes and hot pepper were finished with an additional 15 minutes on the grill, the rest took about 30 minutes. The eggplant and peppers should be placed on the hottest part of the grill to char the skin black for flavour and easy peeling, the zucchini on the coolest part of the grill to cook through slowly but not burn the skin as you won’t be peeling it. Let vegetables cool to room temperature.

Once cooled, peel and discard the charred skins from all the vegetables except the zucchini, and seed the peppers. Roughly chop all the vegetables (except garlic) and place in a large bowl. Let sit for 1/2 hour then drain the accumulated liquid from the bowl; let sit for another 1/2 hour and drain again.

Peel and smash the roasted garlic into a paste with a fork or the side of a knife. Put in small bowl and add the un-roasted minced garlic along with the other dressing ingredients. Whisk with a fork to emulsify. Taste and adjust seasoning to your liking. Add to the drained vegetables and let sit for another couple hours (or overnight) to allow the flavours to meld. If you store it overnight in the fridge, remove it and let it sit for a couple hours to come up to room temperature before serving.

Immediately before serving, stir and taste to adjust seasoning again. At this point I added another squeeze of lemon and some salt and pepper. We enjoyed this with smoked pork steaks. It would be a very tasty side to grilled sausages or simply spoon it onto grilled bread or scoop it up with pita and chow down. It’s a very tasty way to enjoy vegetables that are in season right now!

May 19, 2016

Smokin’ Good Granola Bars

I started experimenting with granola bars because Husband needed a better snack on his long bike rides instead of just drinking nutritional gels (ewwwww) and I have learned a few things along the way. I learned that using small-sized muffin or cupcake tins make much better “bars” than baking the bar whole and then trying to slice it. I learned that you have to press the mixture down hard in the tin so when it bakes the ingredients really stick together and the bar doesn’t fall apart when you take a bite. And I learned that adding some bittersweet chocolate chips just makes everything, well… you know.

May 16, 2016

Wheatberry “Risotto” (with mushrooms and blue cheese)

Let’s be honest – this is not risotto. And let’s be even more honest – I would probably not be eating a lot of wheatberries if they weren’t healthy. I don’t mind them once in a while, but they do not impart the same starchy creaminess that you find in real risotto. However, I have to admit that married with the earthy, silky loveliness of braised mushrooms and then amped up with blue cheese, you can’t help but fall a teeny little bit “in like”, if not love. They also have a satisfying chewiness that makes me feel like I’m eating more than just “healthy”. And bonus, Husband really enjoyed this (albeit 2 hours late and at room temperature) and that’s always a plus for me!

I have noted in the recipe to sauté the veggies in olive oil but if you’re anything like me, you will have that glass jar in the refrigerator which you are constantly topping up with drippings from bacon, fat from slow roasting pork, and what’s left in the pan after frying sausages, etc. Use it! Pork fat is all about flavour and, after all, everything else about this dish is pretty healthy.

I also used a cup of beef stock to deepen the flavour but feel free to use all poultry stock or make it vegetarian by using all vegetable stock. Whatever floats your boat! :)

½ ounce (1/2 cup, approximately) dried mushrooms (porcini or a mix)
1 1/4 cup boiling water
2 cups chicken, turkey or vegetable stock
1 cup beef stock (or another cup of poultry or vegetable stock)
1 tsp salt
1 cup uncooked wheat berries
2 tablespoons olive oil (or other fat)
1 medium finely chopped onion (approximately 1 generous cup)
12 ounces white or brown mushrooms cleaned, trimmed and sliced
2 large garlic cloves, minced
2 teaspoons chopped fresh rosemary (or other herb like sage or thyme)
1/3 cup dry white wine
salt and pepper to taste
2 ounces of your favourite blue cheese
handful of chopped fresh parsley

To speed up the cooking process you can soak the wheatberries in a bowl covered with hot tap water for 4 hours or overnight.

Put dried mushrooms in a bowl or measuring cup and cover with 1 1/4 cups of boiling water and let sit. Agitate the mushrooms at around 15 minutes to loosen any grit. After 30 minutes remove and finely chop mushrooms. Strain liquid to remove any grit. You should have 1 cup.

Put all stock in a saucepan (chicken, beef, and mushroom broth) and bring to simmer. Add 1 teaspoon of salt.

Heat the olive oil or other fat in a large skillet. Add the onions and cook, stirring, until they begin to sweat and soften (about 3 minutes). Add the fresh mushrooms and continue to cook until they soften (about 5 minutes). Add a pinch of salt, the garlic and rosemary and continue to cook, stirring occasionally, until the mushrooms start to brown (about 5 more minutes).

Add the wheatberries and reconstituted mushrooms. Stir in the wine and cook until most of the liquid as been absorbed, scraping the bottom of the skillet to remove any brown bits. Add 3 cups of the heated stock to the pan. Cover and maintain at a low simmer for 60-90 minutes. The timing will depend on your wheatberries. At the 60 minute mark check every 10 minutes or so until the wheatberries have reach desired doneness (ok, that may not be a real word but I’m using it anyway), adding more of the reserved stock if necessary to keep the dish from drying out.

When the wheatberries are done to your liking, taste and re-season with salt and pepper (remember you will be adding more blue cheese to don’t go crazy with the salt). Stir in the chopped parsley. Remove from heat, crumble blue cheese over the pan and top with the rest of the parsley. Serve and enjoy.

April 28, 2016

Chili Scallion ummm… Stuff (Condiment)

Remember last week when I told you about those soba noodles I made with the chili scallion oil?… No??? Hmmmm. It was very tasty. Cook soba noodles, rinse in cold water and drain, toss with soy sauce, rice vinegar and sesame oil, throw in thinly sliced raw veggies and then top with chili scallion stuff! Mmmmmm.

The leftover chili scallion stuff has been hanging around the fridge for about a week and I’ve used it a number of times; this morning to dollop on top of a very lazy fake frittata (saute rapini and garlic, pour in lightly beaten egg, put under broiler until top is set. Ta DA!).

Ok, I’ve sort of just given you two recipes but just “sort of” because those aren’t the point… this is the point. Chili scallion stuff!

Use it as a topping for any egg dish (fried, scrambled, omelet) as I did this morning, or dollop on fried potatoes, grilled vegetables, pasta, grilled prawns or squid, stir into soup or just dip some bread into it… gosh, the possibilities are endless. The sauce has an amazing depth of flavour from the ingredients which are heated and then left to steep in the oil until they are melty and sweet. It is quite spicy so only use a little at first. If you want it less spicy, I would amp up all the other ingredients rather than reducing the red pepper flakes because, believe me, more is better and it will keep for several weeks in the fridge.

1/2 cup vegetable oil
1 tsp toasted sesame oil
2 scallions (green onions), thinly sliced
2 garlic cloves, thinly sliced
2 star anise pods
1 TBS crushed red pepper flakes
1 TBS chopped fresh ginger
1 tsp Sichuan peppercorns
1/2 tsp sugar

Add all ingredients except sugar to small saucepan and heat over medium-high until oil just starts to simmer. Cook, swirling or stirring every minute until ingredients are just starting to caramelize (about 3-5 minutes). Remove pan from heat, stir in sugar and let steep until cool. Pour into clean glass jar with a lid. You can pull out the star anise pods at this point but I leave them and just eat around them. Store in refrigerator.

April 12, 2016

Grilled Asparagus with Gremolata (aka Green on Green)

I know spring is really here because ugly woodpecker is back. Every spring he pecks on the metal facing of my chimney to attract a female and the sound reverberates throughout the entire house. I know he is ugly because long after all the other woodpeckers have found their soulmates, ugly woodpecker is still at it. And the earlier the sun rises, the earlier he starts. It’s going to get really annoying in the next couple months but, for now, SPRING HAS ARRIVED!

Here on the West Coast we have had absolutely gorgeous weather the past few weeks (I even got a bit of a sunburn last week?!?!), and my first sowing of radishes, carrots and peas are poking up in the garden. To top it off, I spotted some brilliant green, fat spears of asparagus in the grocery store the other day. I don’t think they were local (probably too early for that) but I snapped them up anyway as they taste like spring to me.

April 3, 2016

Wife’s Choice: Indian Spiced Cauliflower and Potatoes

Yesterday I told you about two new dishes I made this past week and gave you Husband’s favourite. Now it’s my turn! This recipe is all over the internet, first published by Gourmet magazine several years ago and given new life on various food blogs, most famously on Smitten Kitchen (which you should definitely check out if you haven’t yet!).

I made a couple small change to the original recipe including not to peel the potatoes (I’m not sure why you would but go ahead if you want to). I also added some quartered mushrooms when I roasted the cauliflower and potatoes because I had a few strays in my fridge. This is an ideal way to use up any veggie bits and bobs that take well to roasting hanging around your crisper (carrots, broccoli stems, parsnips). If I had leftover peas, I think they would be a great addition thrown into the pan in the last 5 minutes to reheat.

Make sure you taste the jalapeno before you go all crazy and just toss it in there. The heat level can vary a lot and if yours is really hot you may want to remove the seeds or omit the cayenne from the recipe.

1 medium head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, cut into 1/2-inch cubes
vegetable oil
1/2 teaspoon cumin seeds
1 teaspoon salt, divided
1 medium onion, small dice
2 garlic cloves, finely chopped
2 teaspoons fresh jalapeño, small dice (seeds optional)
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Place a shallow baking pan on rack in the middle of the oven. Preheat oven to 425°F.

Toss cauliflower, potatoes (and any other vegetables you may want to use up) together in a bowl with a big glug of oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, 20-30 minutes.

While vegetables are roasting, add a glug of oil to a heavy, large skillet and cook onion, garlic, jalapeño, and ginger over medium heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 3/4 teaspoon salt and cook, stirring constantly, 2 minutes.

Stir in water, gently scraping up any brown bits from the bottom of the skillet, then stir in roasted vegetables. Continue to cook, stirring occasionally, 5 more minutes.

We enjoyed this with a couple of butter chicken spiced sausages.