Summer's Here - Happy Canada Day & Fourth of July

(image from somewhere on the web)

In truth, Canada Day is half over, but we're taking a break from people watching at the Halifax Harbour...lots of flags gracing hair dos and face paintings, even more red shirts - it's almost a uniform, lunch on a sunny terrace ... less than memorable service, but...moving along...a brilliantly sunny day to wander about and enjoy lots of festivities. Later, perhaps we'll take in more fun and fireworks.

I'm sure most...or at least some of you North Americans will be dressed in Red & White (Canadians) and Red, White & Blue (Americans) over the weekend and doing much feasting, much of it at barbecues and picnics that will showcase red, white & blue foods. Burgers are on our menu later...at least the sauce and slices of tomatoes will be red, but I couldn't wait to share this particular recipe for BBQ sauce....you will thank me... and Anthony Sedlak, chef and host of The Main on the Food Network, author of The Main {Recipes} I will be writing more about the book, very soon.

When I was licking the spoon, I had visions of Anthony Sedak's Spicy Bourbon BBQ Sauce becoming a tradition at your house, just as it will at mine. In fact, I can already see it as the perfect slather for BBQ ribs and chicken.

Although this Smoked Mackerel & Scallion Tart, might not have the colours right, it will be remembered long after any brunch or buffet supper you serve it at. I actually had a back up plan in mind when I made this because my Honey is not that fond of fish (other than battered haddock, salmon fillets and tilapia), but I was wrong and he even had seconds! It. Is. That. Good.

And I have to show off my homemade Pate Brisee crust that enveloped it. Light, flaky and easy to work with. What more could I ask for.
As well as the homemade Creme Fraiche.
The finished tart might not be red, white & blue, but it is spectacular! It's a perfect marriage of smoked fish, fresh herbs, rich creme fraiche and light flaky crust.

No matter what you'll be serving wherever you might be - have a happy weekend. And don't forget that I'm hosting Presto Pasta Night tomorrow. Please send me your entries by midnight tonight - ruth (at) 4everykitchen (dot) com.

POST SCRIPT: Anthony's "World Famous" Burgers were pretty darn tasty, especially with his wonderful Spicy Bourbon BBQ Sauce and a double layering of sweet Vidalia onion slices.

Breaded or Battered Fish - You Choose

A week or so ago, dear friends from Montreal were in town for the day - a stop on their "Cruise to Nowhere", as they called it, because, due to rough seas, they couldn't stop at Sydney, NS or Charlottetown PE. Fortunately for me, they did get to spend the day in Halifax. And we did the usual tourist tour of Harbour and Historic Properties.

What would a trip to Halifax be without some tasty Fish & Chips. And so the debate...battered or breaded (or as many of my Aussie friends call it "crumbed")? As many a good tourist will do, they asked a local who recommended Fredie's Fantastic Fish House, just outside the city proper in Bayer's Lake. Fantastic it was. Although mostly a take out place, we did sit at tall stools at a counter to munch ours...it was raining, so not the day for sitting at the outdoor table or having a picnic. The verdict...pretty fantastic - crispy crust, juicy fish, not greasy and served with great fries.
And for those of you who like your fish breaded, or crumbed as they say Down Under, then when you visit Halifax you must check out Phil's Fish & Chips, a frequent winner of The Coast's Best Of Awards. It was always our first stop when visiting Joanna and now a frequent stop even when we're not showing tourists around.

The truth is, I like my fish both ways, but when cooking at home, I prefer a healthy baked version like these Pecan Breaded & Baked Haddock fillets.

And because, I'm hosting this week's Presto Pasta Nights, I figured I should do some healthy pasta dish to accompany it. The Risi e Bisi Couscous name comes from one of the magazines I've been culling for our move - SmartCarb Cooking, January 2005, but the recipe is my own. I just couldn't resist the "risi e bisi" that just sings a happy tune (at least it does in my head). I used whole wheat couscous and added lots of fresh mint, lemon juice & zest. It was perfect to accompany the fish and would be equally wonderful as part of a picnic lunch.

So...two questions....1) Are you a batter or breading person? and 2) What pasta dish will you be sharing with Presto Pasta Night this week? Just send your link to ruth (at) 4everykitchen (dot) com by Thursday night so I can include it in Friday's roundup. And if you don't have a blog, just send the recipe in an email, and I'll include it right here.

Hanger Steak - Beauty & The Beast

I can't believe it's a month and a half since I shared Chef Dennis Johnston of fid Resto's hanger steak tutorial with a promise of my own hanger steak making experience.

So I guess my first thought to you is...it's hard to find, after all, there is only one to a cow, so make friends with a butcher. My go-to-guy is Chris de Waal of Getaway Farm and even then I had to wait all this time to finally get one. I could have ordered on line, but I see him every Saturday at the Halifax Farmers Market and just hope. Last week I was lucky.

My second piece of advice...it takes about 20 to 30 minutes (unless you're an expert chef like my friend Dennis), to actually do the butchering - removing the membrane and sinew, before marinating.

My plan was to use one of the recipes I found on line - most of which didn't seem to mention any need to marinate. And the truth is, while Chef Dennis serves a very popular 7 day marinated hanger steak at fid Resto, the kitchen crew and I wolfed down the one he made for my lesson...no marinating involved, just a little salt and pepper before pan grilling. It melted in my mouth.

Lime Curry Marinated Hanger Steak

Somehow the "rub in the marinade and cook within the hour" plan turned into leaving it in the fridge for four days before grilling. The result was spectacular. The particular curry powder I used - Madras Sambar Masala – Mangal brand, plus the lime juice infused the meat with a suprisingly mild flavour that was intriguing. So if you like more heat, use your favorite curry powder. We thought this one made a really interesting dish. The kind where everyone wonders what the ingredients are.

And if you can't find hanger steak, try it with flank steak or skirt steak.

Two For Tuesday's Real Food Blog Hop

And what, you might be asking is Two for Tuesdays!? My friend Heather, the Girlichef, and a few of her other friends, Alex A Moderate Life and actual genius behind the idea, Michelle, Health Food Lover , and Beth Stedman thought of a great weekly event that starts today. You can check here for all the details on how to join, and explains exactly what they mean by REAL FOOD, but the bottom line... write a post where you share an anecdote, or better still (at least for me) a recipe that focuses on REAL FOOD.

The second question you might be asking is...what exactly is real food? And the term conjures up a number of things to me:

• Lovingly made at home just like my mother and her mother before her did and like I see my girls doing too - the memories alone are worth the effort;
• Using the freshest ingredients you can find because the closer you are to the farm, the fresher the flavor - besides, you'll feel better knowing you're supporting local farmers and artisan cheese and bread makers, I know I do;
• Having the pantry and fridge loaded with ingredients you can "throw together" when those unexpected, but always welcome guests show up;
• That said, having a jar of pasta sauce and other ready made things, are perfectly acceptable in my world, as long as you add a little love while you're whipping it up.

This past Saturday I visited the local Farmers Market - nothing unusual about that...I go every chance I get for the freshest eggs, fish, mussels, free range &/or organic chicken, beef and lamb. And what I realized this weekend...I'm slow, so it never dawned on me before...

I'm always ready for the season ahead...way before the season ahead is actually ready to show up! Just like clothes...come hot, muggy August, I'm craving big bulky sweaters and boots and by February, I'm longingly looking at shorts and skirts and sandals....I'm the same with food. By February I'm yearning for fiddleheads and asparagus and by August I'm aching for the day when I'll be able to make some fragrant slow cooking soups, stews and braises.

When we lived in Toronto, the BBQ was just outside the sliding patio doors off the dining room and we used it all year round. True, it didn't quite get as hot as I wanted in the dead of Winter, but we cooked out there anyway.
For the last three years (You've heard the whine before, I know), no BBQ but that will change at the end of July when we move to an apartment with a large balcony. That said, we still have more than a month and a half to go, so we bribed Joanna & Ezra with homemade lamb burgers if we could come over and have Ezra grill them for us.

To many people, when you say burgers, the image conjures up greasy, skinny fast food offerings, but you'll find some awesome recipes here for any number of things you can do with a pound of ground. This time I wanted to bring a little Mediterranean to the table.

In fact, I woke up that morning with lamb burgers on the brain. So without looking at my favorite recipe until after the fact....I made my Greek style Lamb Burgers with fresh ground lamb from my favorite lamb producer Wood 'n Hart and added some wonderful fresh parsley & oregano from from Hutten Family Farm and some fresh mint from Riverview Herbs. I left out the feta (Joanna doesn't mix dairy and meat at home), but everything else is pretty much the same.
Oh, and Boaz (3 1/2 year old) did inform us that he didn't want a LAMB burger, he wanted a HAMburger. Good thing his mother had a batch in the freezer.

South Beach Dieting - Playing Catch Up

If you've been following me lately, you've heard me mention (more than once, in fact), that I'm doing a The South Beach Diet Supercharged regroup. And I have lost more than five pounds, so I shouldn't complain. That said, no pasta and being part of Presto Pasta Night... well suffice to say, that's a lot of temptation. So I might just be moving on to Phase Two - with healthy carbs, including multi-grain pasta in time to submit something to Kirsten, of From Kirsten's Kitchen to Yours, who is this week's PPN host. Even if I don't get it together, you can. Just send your entries to kirstenmlindquist (at) gmail (dot) com and cc me ruth (at) 4everykitchen (dot) com before tomorrow night (midnight wherever you are).

I did make a fantastic Very Veggie Chili, from The South Beach Diet Supercharged and if one added cooked orzo or tiny pasta shapes, it would be great for the roundup. The no pasta photo is at the top of the post.

While I have been avoiding bread, pasta and any other carb this week, I have been eating very well, thanks for asking. Breakfast is always wonderful on SBD. I whip up some frittatas, cut them into quarters and have breakfast for a few days. You can find a ton of my favorite frittata recipes HERE. But the bottom line... saute some of your favorite ingredients (including leftover pasta, as long as you're not doing SBD phase one) in a small ovenproof skillet, whip up some eggs (I use 5 for a small pan), and add them to the pan, along with your favorite cheese & herbs. Let the frittata start to set - the center should still be a bit loose when you shake the pan. Pop it into a hot oven for about 15 - 20 minutes and that's it.

Above, mushrooms with leeks & grated Gruyere with fresh thyme. Below, a Farmers Market Frittata with fresh herbs, Cayenne Garlic Goat Cheese from my favorite - Ran-Cher Acres.
For lunch, I like something like the chili or farmer's market salads. As for dinner, simple grilled or roasted meat or fish with another salad or some sauteed veggies is perfect. Here are a few we've savoured this week.

Lime, Garlic & Chili Marinated Skirt Steak

The skirt steak - my newest favorite cut of meat, is from Getaway Farm and I served it with quick stir fry of Yukina Savoy, from Hutten Family Farm, with some grated fresh ginger, minced garlic and a splash of sherry vinegar.

This Maple Pepper Roasted Salmon is so simple...there is no recipe. Just roast a fillet in a very hot oven or on a grill until it's done the way you like it...about 10 minutes or so in my house. The salmon is fresh and local and from Mike's Fish Store at the market and the salad greens are a mix from Hutten Family Farm that was tossed with a tiny bit of Artisan Maple Dressing "handcrafted in Nova Scotia by Georgette, Angela & Nadia" - sorry no website. The fish was sprinkled with an interesting Chipotle Maple Pepper just before popping it into the hot oven. Both the dressing and the maple pepper were purchased at the Saltscape Expo that I wrote about. And yes, there's a bit of sugar in both, but if you use just a touch, you get the flavor with minimal negative impact to your diet. That's my story and I'm sticking to it!
More goodies, without recipes - Grilled Rosemary, Garlic & Lemon Lamb Chop from Wood 'n Hart, over more greens and a shaving of Parmesan drizzled with some good olive oil and a spritz of lemon juice.
This roasted salmon was drizzled with Blueberry Balsamic Vinegar from Half Island Harvest and served with roasted cherry tomatoes and asparagus, season of which I am sad to report, is already over, as is fiddleheads. That and the black flies mean that summer is soon upon us.
That's too horrible a note to end a food post, so how about my dinners of Seared Scallops with Citrus Balsamic Glaze over sauteed Mustard Greens....
...or these Lemongrass & Ginger Marinated Skirt Steaks from last weekend? All that food is making me hungry....I wonder what I'll whip up for lunch.

Dieting is Never Hard with Fresh Local Ingredients

Last weekend, I shared my great score from the Halifax Farmers Market, so I thought I'd share some of my tasty, easy to do meals. And the emphasis is on "EASY". When you use fresh ingredients - and I'm talking, within a day from purchase, it's amazing how intense the flavor is. It's also amazing fresh they are even later in the week. Normally, after a couple of days in the fridge, the greens are wilting and, I'm ready to start craving...well...just about anything else!

But fresh mixed greens and herbs from my friends at the market, mean that every bite is fantastic and unique and needs so little to make each mouthful pop. The salad above, served with grilled lamb steak (this recipe has been a standard here since before I first posted it in 2005) from Wood 'n Hart, was just drizzled with a little good olive oil, a spritz of lemon juice, some freshly ground pepper and grated Parmesan cheese.
These seared scallops, served over the wonderful sauteed flowering mustard greens from Ted Hutton Family Farm, (just a little oil and some chopped green garlic) was all drizzled with Citrus-Balsamic Glaze, which may not be totally South Beach Diet friendly, but a little bit goes a long way and it's packed with flavor. So good, in fact, I used it as a baste for roasted salmon served with roasted cherry tomatoes and asparagus.

Oh...the skirt steak...gobbled up within hours of my last visit. I'm already counting down to this Saturday to see what I can find.

Skirt Steak, Worth the Effort

Without a doubt, skirt steak is one of the sorriest looking pieces of meat. It's a long thin piece of the diaphragm and has a thick membrane on either side that needs to be removed before cooking. But you'd be hard pressed to find a tastier steak anywhere. (More info here) And, given that there is only one diaphragm per animal, it's hard to find. I get mine from Getaway Farm, at the Saturday Halifax Farmers Market.

I was tempted to put this photo first, but figured you'd all groan, turn your noses up and click to somewhere else. But now that I have you hooked...this is what a skirt steak looks like at the butcher.
With very little effort, using a sharp paring knife to start separating the meat from the membrane
and then gently pulling them apart with your hands, the whole process takes no more than 10 minutes, and once you do two (and trust me, once you've eaten it once, you will definitely be back for more), it won't take more than 5 minutes to look like this...
Then all it needs is a simple marinade to tenderize before grilling, five minutes to rest after grilling and cutting across the grain to serve. This time I made a Lemongrass & Ginger Marinade that was awesome. For a different taste, this Balsamic Vinegar Marinated version was also delicious.

Cooking with Simon on CBC Radio

I told you all that I was going to be on CBC Radio with Simon Thibault. Well, the interview was aired this morning, and if you missed it....you can catch it right here. The hanger steak was from Getaway Farm and was delicious. We made it with my Latin Flank Steak recipe, but another fabulous marinade is courtesy of Simon -

1/4 cup Kepac Bango (Asian ketchup that I'm sure I'm spelling wrong, but will fix it as soon as I visit an Asian grocery store). This particular ketchup is thick, with the secret ingredient being molasses. Simon likes Lion Brand
1-2 tbsp Korean chili powder - potent, so know your limits.
1 inch fresh ginger, peeled and grated
3 large cloves garlic, minced
roasted peanut oil - just enough to thin the kepac

So what new cut of meat will you try? It is BBQ season after all. Skirt steak, flank steak and hanger are perfect for the grill.

Easy Long Weekends in Nova Scotia

Long weekends are always nice, but particularly wonderful when the sun is shining and the temperatures are warm...and even better if great road trips are only minutes away. The difference between living in Toronto and heading out to for a country-side adventure is all about the time it takes to get there...and the ocean, of course (That's Queensland Beach above).

This weekend was the Annual Indian Point/Mahone Bay Mussel Festival and under an hour from Halifax on the loveliest ocean route, passing quaint fishing villages, artistic centers and lots of beaches (at least 10) along the way. The Lighthouse Route is my favorite day trip, as you can see here. You are in the country, on windy country roads within 15 minutes of downtown Halifax and the views are spectacular - Atlantic Ocean view on the left and lakes and mountains on the right. But I digress and you check out my earlier raves by just doing a search here.

Saturday was an attempt to spend the day at Queensland Beach, but the winds blew us toward a more sheltered picnicking spot down the road.
And yesterday it was a jaunt to Mahone Bay to participate in the Mussel Festival and for a lunch of delicious mussels. Frankly it was hard to choose - every restaurant was selling them and every restaurant had at least three options. We ended up at the Gazebo Cafe (a charming spot with lots of patio space and lots of wonderful dishes) and ate some Spanish styled with Chorizo and, my favorite, these Provencal with shrimp in a Pernod cream sauce.
Today is still a lovely day, and to give us some quick energy...or rather, energy quickly...I made this tasty

Asparagus & Cheese with Spicy Walnut Pesto Omelet

with local asparagus - here at last!

I'm not sure where our adventures will take us today, but I am sure it will be wonderful.

Dinner with Friends Deserves Brownies

Yesterday was perfect for an outing with the family and what better ending to the day than dinner with friends - especially when they're doing the cooking so I can still spend as much time outdoors as possible.

But how can I show up with nothing to add to the table but a bottle of wine, no matter how delicious it is? So I thought I'd whip up brownies and although I have several recipes in the dessert section, and I love my Katherine Hepburn brownies more than you can imagine, I still always find myself looking for something even better.

I've mentioned before about going through my old foodie magazines and cutting out those recipes I can't possibly live without and I've mentioned that Epicurious.com and fineCooking.com both have recipe boxes where you can store your favorites. This time it was fineCooking that won with a delightful sounding best fudgy brownie. But if you know me, then you know that I can never leave well enough alone - and I'm sure that the basic brownie is great, but...well, let's just say that adding dried blueberries, toasted pistachio nuts and chocolate chips took it way over the top.

Better Than Best Fudgy Brownies with Pistachio Nuts & Dried Blueberries

These really do give my other brownie recipes a run for their money.

Baked Stuffed Pasta Shells - What's In Yours?

On Friday, I shared my "before" dinner of Spinach & Cheese Stuffed Pasta Shells and this is the "after" ... or rather, just be for we gobbled it all up. I'm not sure if it was the chill in the air or two weeks of lots of baked pasta dishes in Presto Pasta Night Roundups. Probably a bit of both, plus the fact that my daughter, her husband and the two delicious little boys were coming back from Mexico late Thursday night and I didn't know what the plan was for Friday, but I figured she'd be too tired to cook. The wonderful thing about baked pasta is that you can prepare it beforehand.

Originally I planned on making manicotti or canneloni - my version, using lasagna sheets cut into squares, stuffing placed in the center, rolled and put seam side down in a baking dish layered with some tomato sauce. Once I hit the grocery store, I was a big box - the last one in fact, of Italpasta's Jumbo Shells and I couldn't resist. One - they're so cute, Two - I hardly ever see them, and Three - they're easy to stuff.

There's a lovely cheesy recipe on the back of the box, but I can never leave well enough alone and this time was no different. So...instead of mozzarella I used Provolone and then I added things...nice things...things that made me smile as I went about this....fresh basil, chopped, spinach, nutmeg. Next time, who knows what will make me smile.

And that's my question to you...What ingredients do you add to a basic recipe to make you smile?

Don't forget to share your pasta delights with Presto Pasta Night. This week, Chaya The Comfy Cook is hosting. Just send her your entry here - chayathecomfycook (at)yahoo (dot) com and cc me ruth (at) 4everykitchen (dot) com

Cooking up that Rhubarb

A week or so ago, I wrote about Spring being here and first signs of rhubarb. I also mentioned that I was wondering what, exactly to do with it. My cousin Arlene, who lives in Toronto, read the post and emailed a link for this ...

Country Rhubarb Cake from Epicurious.com

Thanks Ar! Now I'm looking for....just kidding.

So what's your favorite rhubarb recipe? I just discovered that my Honey is not a rhubarb fan...oh well, that means more for me.

Local Delicacies Continue

I couldn't decide which view best showed off these Seared Scallops, Pickled Beets & Goat Cheese with Maple Buttermilk Dressing . The overhead shot above or the close up below.


Regardless of which photo you prefer, I'm glad that Chef Craig Flinn of Chives Canadian Bistro included the plating technique with the recipe in his latest book Fresh Canadian Bistro: Top Canadian chefs share their favourite recipes. I've written about it here, and interviews with Chef Craig here and here.

Many chefs share their recipes, but this is the first time, I was specifically given a special "restaurant" plating and...as we all know...we first eat with our eyes. The other thing that's even more important is the use of the freshest, highest quality ingredients you can get you hands on, which doesn't necessarily mean you have to spend a fortune for a glorious meal.

True, the scallops did cost $15 for a pound - that serves 3-4 (or in our case, we did indulge and eat them all at one sitting - just the two of us), the rest of the ingredients - greens, beets, goat cheese, dressings...used small amounts of the most delightful things that will be used all week in many a different form.

I don't normally do an entire post about one dish...but this one is so fabulous, made even better because of all the local ingredients, I had to share. In fact, everything except the pecans comes from Nova Scotia and all purchased at the Halifax Farmers Market, lucky me.

What's your favorite dish/meal using local ingredients?

Old Magazines, New Recipes - A Win/Win

I mentioned that I'm going through my old foodie magazines in preparation for moving. It's not for three months but going through a gazillion magazines, takes time. I'm still working on Cooking Light and it's been quite rewarding.

For example, just when I realized that it was Wednesday and I still hadn't made a pasta dish for Presto Pasta Nights, which is being hosted this week by an old friend, make that long-time friend, Katie of Thyme for Cooking. I love her posts. They always start my day with a smile. But I digress....while I was looking through - and ripping out recipes, I found one for pasta with a chickpea and garlic sauce, which intrigued me. And never being one to let a good thing alone, I made it my own...taking out a little of this and adding a lot of ...well see for yourself..

Gemelli with Chickpea & Garlic Sauce

What's your favorite way to change up a recipe?

Don't forget to send in your pasta dishes to Katie for this week's Presto Pasta Night Roundup. Just drop her a line with your link - don't forget to mention Thyme for Cooking and a link in the post - to thyme2 (dot) kate (at) gmail (dot) com and a cc to me at ruth (at)4everykitchen (dot) com.

We're Moving...What To Do With All Those Magazines?

It's official. We're moving this summer...not sure where in Halifax yet, but it's time to move on.

Don't get me wrong, it's been a fabulous three years living in a converted convent, overlooking the harbor, so close to the Naval Base that I get to hear O Canada every morning at 8 AM and only a block from a foodie heaven - The Hydrostone Market. Great appliances to play with in the kitchen (particularly awesome for one who loves to cook), a fantastic landlady. Really, it's hard to budge, but I really have been missing a BBQ and a little patch of green to grow some herbs at least.

Of course the thought of ACTUALLY moving, packing up all our stuff...I'm tired just thinking about what to keep and ...dare I say it...what needs to go. I decided to start with all those cooking magazines I've had from the mid to late '90's (I got rid of earlier issues before moving from Toronto).

Fortunately for me, I started with Cooking Light Magazine (taking up half a shelf). They have this wonderful partnership with myrecipes where they store recipes on line and you can create your own recipe box to refer to whenever - and wherever you wish - even creating folders for appetizers, soups. or whatever works for you. It's awesome! I'm hoping that the other magazines do something similar.

Apple Horseradish Glazed Salmon

I'm also trying to use what I have on hand, so this salmon dish really got my attention. I used some of my favorite local jelly from Tangled Garden, probably my most favorite Nova Scotia place to visit. And fortunately for me, Beverley brings some of her awesome herb jellies, vinegars and oils to the Saturday Farmers Market, because I used up all of my apple sage jelly and probably should pick up her horseradish jelly too. Dinner was delicious.

As for tonight's dinner...the chicken with sherry vinegar sauce sounds great too.