Anna's Table

Good Friends, Good Times, and Plenty of Good Food in Montreal

2011-06-23T00:04:00.001-04:00

In the center, my homemade mango coconut cake with lime curd. On either side ' tarte au citron' and 'tarte aux pacanes' from two of our well known Montreal bakeries, Au Pain Doré and Prémier Moissan

Willie Nelson's lyrics, "On the Road Again" keep playing in my head as I try to sneak one last post before our move back to our place. I've missed my kitchen, as well as our beautiful view of the city that I love so much. However I can't say I'm looking forward to the packing and unpacking involved. Funny how life works out, My friend's visit is also coming to an end as I'm about to head back to our own homestead. A Montreal hometown girl, she is heading back to the States following a whirlwind visit where we shared each other's company and indulged in good food and of course, good wine. After all, what else is to be expected when in Montreal, known for it's great food and joie de vivre! Therefore if I may, instead of posting a recipe, I would like to share some of the photos taken by my friend Marilyn.

Just in case you don't hear from me in the next while, I will be thinking of you all. I will take some much needed time to get things organized and sneak in some relaxation. I do hope that in my absence you continue to drop in, and delve into my blog's recipe archives. Until then, I bid you a brief adieu.

Marilyn's pics:

There is no better way to enjoy the view and the company of old friends than on a terrace enjoying a 5 à 7 which is a Montreal tradition.

View from the terrace at l'Auberge du Vieux Port...Yup the circus is in town, that is Le Cirque de Soleil under the blue and yellow top.

Looking east, the Jacques Cartier Bridge and to the left the two story Bonsecours Market with its dome

More scenes taken in Old Montreal

The St. James Hotel an exclusive small boutique hotel favoured by the jet set during the Grand Prix and celebrities visiting our fair city

Interior of the Royal Bank on Notre Dame St.

Fountain inside the Atrium at Montreal's World Trade Center

And no visit would be complete without a detour to Schwartz's Smoked Meat on rue St Laurent. Former Montrealers have been known to have the stuff shipped out of the province so they can they can get their fix of the world's best smoked meat. It's so legendary that a musical play of the same name has played to sold out performances in Montreal

Finally last but not least some of the dishes to celebrate good friendship....

Roasted red peppers, made by my friend Ann. Recipe from an older post.

Nibbles: olives, lupini beans and assorted breads

Homemade pizza with anchovies

Linguini with fresh tomatoes, spinach and fresh artisan ricotta added at the end.

Shrimps with garlic, parsley and chili flakes

Tuscan White Bean and Sun-dried Tomato Dip

2011-06-19T23:22:00.000-04:00

How many of you look for inspiration at your local farmer's market, grocery store or by simply rummaging through your pantry or fridge in order to come up with a recipe idea? Spotting a jar of sun-dried tomatoes in my fridge was I all I needed to spruce up my standard Tuscan bean recipe. It's a great way to add some colour and extra flavour to this vegan friendly dish. Delicious and healthy, it's a great spread for crostini, dipping with homemade herb flavoured pita chips or veggie crudities.

Ingredients:
1 can (15 ounce) cannellini white beans
8 pieces of sun dried tomatoes (marinated in herbs and oil)
2 tablespoons fresh Italian parsley
1 small garlic clove
1/4 cup extra virgin olive oil
1/2 tsp salt

Rinse and drain the beans. In a food processor, finely chop the garlic. Add the beans, sun-dried tomatoes, parsley and pulse. Pour the oil in a steady stream through the feeder tube and continue processing until the required puree consistency.

Chicken Dopiaza with Mayan Heirloom Squash

2011-06-16T17:10:00.002-04:00


Mayan heirloom squash

This popular in Northern India chicken curry recipe is adapted from Mridula Bajekar's book "Curry". Dopiaza typically combines two types of onions 'do' (two in Hindi) and 'piaza' (chicken). As I didn't have the chili powder nor the peppercorn called for in the original recipes readily available, I used chili flakes and ground pepper. I'm sure the chili powder would have enhanced the colour of the dopiaza. Although mine might look somewhat anemic, there were no complaints when it came to taste. To make it a more complete dish, I added some mild tasting Mayan squash. It was then served with homemade chapati and basmati rice.
For all my vegetarian friends out there, this would probably work beautifully with tofu.

Ingredients:
3 tablespoons light olive oil
1 small onion finely chopped
1 large Mayan onion (sweet onion) cut into large pieces (about 1")
2 bay leaves
8 cardamom pods
4 cloves
8 black pepper corns or black pepper (1/4 tsp)
2 garlic cloves, finely chopped
fresh ginger (about a 1"piece) finely chopped
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp ground turmeric
1/4 tsp chili flakes
1/2 tsp salt
4 tomatoes peeled chopped
4 Mayan squash, cut in large pieces
2 chicken breasts cut into 8 pieces

Method:
Heat about 2 tsp of oil in a large saucepan. Saute the Mayan sweet onions until soft. Remove and set aside.

In the same pan, add the remaining oil and fry the bay leaves, the cardamon pods, cloves, chili flakes or powder if using, and pepper or peppercorns for about 2 minutes.
Add the finely chopped onion, garlic and ginger and fry for an additional 4-5 minutes. Add the remaining spices and continue cooking for a minute or two

Add the tomatoes, squash and water to the pan. Simmer for 5minutes to allow the sauce to thicken.

Add the chicken and continue cooking for 15 minutes more.

Add the reserved onions and cook with the cover on for an additional 10 minutes.

Best Hamburger Buns

2011-06-14T11:10:00.002-04:00

Given it's BBQ season, I thought why not share the burger bun recipe I used for Chuck Hughes' super burgers in the"Hot Pepper Cook-off Challenge". Many of you might say, why bother making them when burger buns are inexpensive and available everywhere? Having made them, I can honestly say nothing compares with the taste and texture of homemade ones which have non of the unwanted additives. I also know from experience that few store bought buns will stand up to weight of the meat patty, and all the condiments we like to use on our burger. You also have the added advantage of customizing the buns to your liking. I almost forgot to mention that they freeze well.
So if your in, here is the Canadian Living recipe I used. Maybe these buns had a hand in helping me win the challenge?

Suggestion: I like to sprinkle some coarse cornmeal on the baking tins before placing the buns on for baking.

Canadian Living "Best Hamburger Buns":
2 tablespoons sugar
1 cup warm water
1 package active dry yeast (2-1/4tsp)
1 cup milk
2 tablespoons butter
1 1/2 teaspoon salt
5 cups all purpose flour
1 egg yolk
sesame seeds

Method:
In a large bowl dissolve the 1 teaspoon of sugar in warm water and sprinkle the yeast over the top. Let it stand for about 10 minutes, until frothy. In a microwave or a stove top heat the milk, remaining sugar, butter and salt on low heat just until the butter has melted. Allow to cool to lukewarm before adding the yeast mixture.
Beat the mixture with and electric mixer while adding 3 cups of flour ( 1 cup at a time).

Once the mixture is smooth, incorporate the remaining flour with a wooden spoon. Transfer to a lightly floured work surface

Knead for 8-10 minutes, until smooth and elastic

Form into a ball and transfer to a large bowl which has been greased. Cover with plastic wrap and place in a warm draft- free place for 1 1/2 hours or until doubled in size.
Punch down the dough and turn out onto a lightly floured work surface.

Roll out into a log and cut into 16 pieces.

Form into small balls, stretch and pinch dough underneath to smooth the tops.

Sprinkle some coarse cornmeal on a parchment lined or greased baking sheet.some. Place the the buns about 2" apart. Flatten slightly with your hands

cover and allow to rise until double in bulk..30-60 minutes.

Gently brush each bun with egg wash (egg yolk mixed with 1 tablespoon water). Sprinkle with sesame seeds.

Bake in a pre-heated 400º F oven for 20-25 minutes. The buns are done when tapped on the bottom the buns sound hallow.

Baby Spinach Salad with Strawberries and Poppyseeds.. A Winning Salad Revisited

2011-06-11T14:22:00.001-04:00

I first posted this recipe last summer. This being the peak season for salads, I simply couldn't resist digging up this post from my blog archives in order to once again, share with you one of my favourite salad creations.

Thursday, June 17, 2010

What is there not to like in this salad? Delicate baby spinach tossed with my orange vinaigrette, luscious strawberries, decadent caramelized pecans, crunchy poppy seeds; and for the crowning touch a drizzle of homemade syrupy ' black gold', to create the most amazing summer salad. By the way, homemade balsamic reduction is what I like to refer to as my ' black gold'. It will enhance any food it touches.

My recipe for the orange vinaigrette will carry you through the week. Just refrigerate and use it on your favorite salads or vegetables.

Ingredients:
Macerated Shallots:
1 small shallot finely chopped
1/4 cup balsamic vinegar
1 teaspoon sugar
In a small bowl macerate you shallots in the vinegar and sugar. Set aside while you prepare the rest of the salad. Strain the shallots prior to adding to the salad.

Caramelized Pecans
1 1/2 tablespoons butter
1 tablespoon brown sugar
1/2 cup pecans
In a small frying pan melt the butter, add the sugar and pecans and on medium heat cook for about 4 minutes to caramelize the pecans. Transfer to parchment paper to cool.

Vinaigrette:
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons orange juice
zest of one orange (1 tablespoon)
1/3 cup balsamic white vinegar
2/3 cup grape-seed oil
salt
In a bowl add the Dijon mustard, honey, orange juice and balsamic vinegar and whisk together. Continue whisking and gradually incorporate the grape-seed oil. Season to taste. Makes approximately 1 cup. Refrigerate the remaining vinaigrette in a glass jar for later use.

To assemble:
6 ounces baby spinach
1/2 pint strawberries cut into wedges
1 tablespoon blue poppy seeds
grated orange zest
In a salad bowl add the spinach,strawberries, sprinkle in the poppy seeds and toss gently. Pour in the desired amount of orange vinaigrette and add the caramelized pecans. Gently toss and plate. Drizzle with balsamic reduction. Serves 4

Quinoa Papaya Salad with a Curry Vinaigrette

2011-06-10T09:39:00.001-04:00

Quinoa (pronounced keen-wah) the proclaimed super grain of the future, in reality has been around since the Inca civilization. Not only is it high in protein with essential amino acids and gluten free but an excellent replacement for our favourite carbs, like rice and pasta. Light and easy to digest, it works beautifully in a salad as a main dish for those lazy hazy days of summer.

The classic Waldorf salad inspired my earlier recipe, whereas this time around I wanted to pay homage to all my blogger friends across the ocean and close by whose cuisine has given us so many wonderful curry dishes. My offering is a fusion of flavours which I think compliment the papaya and curry dressing. Some of my favourite ingredients that I couldn't resist adding were raisins, pecans and apples.

Suggestion: Although my husband loved the end results, I suggest using less dressing for the salad. No worries about the left over portion, the vinaigrette will keep in the fridge for up to 2 weeks in the fridge.

Ingredients:
Vinaigrette:
1 teaspoon curry powder
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 cup white balsamic vinegar
1/2 cup light olive oil

In a small bowl add the curry powder, sugar, and salt. Whisk in the vinegar. Continue whisking while pouring in the olive oil in a steady stream.

Salad:
1 1/2 cup organic quinoa (will double in size once cooked)
2 cups papaya peeled and cut into 1/2" to 1" pieces
1 apple peeled and cut into small pieces
1 cup cucumber, seeded and cut into small pieces
1/2 cup Thompson raisins
1/2 cup coarsely chopped pecans ( for better flavour roast at 350ºf for about 3-5 minutes)

Rinse the quinoa. Add the quinoa to 3 cups of water and bring to a boil. Turn the heat to low, cover and continue cooking for 15 minutes. The quinoa is cooked when the grains become translucent and the white germ is visible. May also be cooked in a rice cooker.
Transfer to a bowl and allow to cool before tossing in the remaining ingredients.
Pour in the desired amount of prepared vinaigrette and toss.
Makes 7 cups

Dinner in the Sky...Flying High in Montreal!

2011-06-08T22:37:00.002-04:00

Fly me to the moon

Let me sing among those stars

Let me see what spring is like

On Jupiter and Mars

lyrics from the Frank Sinatra song "Fly Me To The Moon"

"Dinner in the Sky", a novel dining concept started in Belgium, turned more than a few heads recently in Montreal when 22 dining patrons were spotted, hoisted about 50 meters ( about 160 feet) in the air feasting on a meal prepared by the popular Le Local restaurant run by celebrity chef Louis-François Marcotte. The price per person for this once in a lifetime experience on the "ultimate terrace"..$240 for a five course meal. The event ran from June 1 to June 8 with several sittings per day. Never mind that most would find this too rich for their pocket book, how about the nerves or stomach of steel needed to actually be hoisted so high off the ground. According to Jean- François Grenier, president of the "Dinner in the Sky.ca", this is definitely one to add to your "bucket list". Would you be up for this trendy dining experience?

Rhubarb Strawberry Crisp and Where's Waldo?

2011-06-07T10:13:00.001-04:00

I'm sorry for going AWOL on all my friends but an unexpected move threw a wrench in my blogging agenda. Yup, due to some work being done in our loft, we had to pack up and move to a temporary abode. To think that in a few weeks, we will be once again be doing this same dance is somewhat disheartening. In the meantime, I'm just glad that we finally managed to set up a workable space for the computer which allows me to get back in touch.
Given our nomadic state, the kitchen accoutrements are somewhat limited so I was in quite a quandary when the urge to bake hit me. With no baking pans at my disposal, I settled on a traditional a fuss free fruit crisp, which could be easily baked in a casserole dish. As for the crispy topping your hands are the best tools for mashing the creamy butter into the oats, flour and brown sugar. Although I'm providing measurements, the great think about fruit crisps is that you can simply eyeball the amount of fruit and topping to accommodate the size of the cooking vessel at your disposal.

Fruit Filling

4 cups rhubarb cut into inch pieces
2 cups strawberries cut into large wedges
3/4 cup granulated sugar
2 tablespoons flour

Topping
1/2 cup all purpose flour
1 cup quick-cooking rolled oats
1/2 cup brown sugar
1/2 cup cold butter cut into pieces
1/2 cup pecans roughly chopped
pinch of salt

Preheat oven to 375 degrees F. In a large bowl combine sugar and flour. Add the rhubarb and strawberries. Toss to combine.Transfer to a greased 9"inch pan or a 2 qt. casserole dish.
In a separate bowl combine the oats, flour, pecans, salt and cold butter. Using your fingers or potato masher, cut in the butter into the flour oats mixture. The mixture will be clumpy. Spread the topping on the fruit filling and bake in a pre-heated 350ºF oven for 40-45 minutes. The topping should be golden brown.

Christmas in May...The Loot from the Food Challenge Win!

2011-05-21T23:03:00.001-04:00

For all my friends who kept on asking me what the prizes were in the Chuck Hughes' SUPER BURGER cook-off challenge, I finally have the answer. I recently received this bag of goodies from the kind people at Food Network Canada. As you can see from the numerous cooking books included in my goodie bag, I'm going to be pretty busy trying out new recipes. The package also included some fun items like a potholder, a thermal lunch bag, bottle opener, note pads and even a CHUCK mug.
A special thank-you goes out to Val Outmetzquine, community organizer at foodnetwork.ca for making all this possible.

Time to Celebrate My Hot Pepper Win!!...Lemon Chiffon Cake with Lemon Curd and Raspberry Filling

2011-05-14T12:11:00.030-04:00

It's time to celebrate! Thanks to your wonderful support I was honoured to be voted Chuck Hughes' Hot Pepper Challenge winner. I can't thank you enough for voting on my Super Burger. I was in the company of two formidable competitors, AvaDJ and Alley_bee who did an amazing job on their burgers. Thanks to both of you for such a fun experience!
So then, what better way to celebrate than with a cake recipe post! The cake I chose for the occasion is one of my favourites. It's an adaptation of Canadian Living's orange chiffon cake recipe. Instead of using orange juice, I added the juice of one lemon and enough water to arrive at the amount of liquid called for in the original recipe. The lemon curd filling topped with fresh raspberries and my chantilly frosting makes for a special celebratory cake. Recipes for the lemon curd and chantilly frosting can be found by clicking on the link. The adapted cake recipe can be found below.

I would also like to take this opportunity to thank Tina of Pinay in Texas Cooking Corner for the awards she bestowed on my blog recently. I invite you to check out her authentic and delicious Filipino recipes on her blog by simply clicking: Pinay In Texas Cooking Corner.

Cake Batter
Ingredients:
2 1/4 cups sifted cake and pastry flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 egg yolks
8 egg whites
zest of one lemon or 2 tablespoons
juice of one lemon + enough water to make 3/4 cup
1/2 cup vegetable oil
1/4 cream of tartar

In a large bowl, sift the flour, 3/4 cup of the granulated sugar,baking powder and salt. In a separate bowl whisk 6 egg yolks, the rind, 3/4 cup water/ lemon juice mixture and the 1/2 cup of oil. Add the wet ingredients to the flour mixture and whisk until the batter is smooth. You can also use an electric beater. Set aside.

In a separate large bowl, beat the 8 egg whites until foamy and then add the cream of tartar. Continue beating until soft peaks form. Gradually beat in the remaining 3/4 cup of sugar ( 2 tablespoon at a time), until stiff glossy peaks form. Gently sir in 1/4 of the egg whites into the cake batter and then fold in the remaining egg whites. Pour into 2- 9" prepared cake molds (grease and line the bottom with parchment paper for easy removal after baking.). Bake in a pre-heated 350º F oven for 35-40 minutes. The cakes are done if a toothpick inserted in the center comes out clean.

Hot Pepper Cook-off Challenge and Chuck Hughes' SUPER BURGER!

2011-04-30T23:48:00.002-04:00

I was recently nominated to be one of the final three contenders in the Canadian Food Network Community's cook-off challenge, hosted by none other than our hometown chef Chuck Hughes of Garde Manger restaurant, and who, you might recall, won the battle against Bobby Flay on Iron Chef. My competitors, community friends from the site, are "Ava DJ" and "Alley B". I couldn't be in better company for the coveted Hot Pepper award. Our cook-off challenge was determined by the outcome of community members' votes which chose Chuck's "Super Burger" recipe. Our entries were submitted and posted, now all that is left is for you to visit the site and vote for the next Hot Pepper winner. You have until May 11th to vote by simply clicking the Hot Pepper link. The recipe for the burgers and homemade ranch dressing can be found by clicking: Chuck's Super Burgers. I went the extra mile for the challenge by making my own hamburger buns from the trusted Canadian Living recipes, and which I highly recommend.

Chuck’s restaurant, Garde Manger located in Old Montreal.

Chuck's staff ...ready with a smile and encouragement when I visited, scouting for tips.

This being a labour of love, I turned to some of my favourite shops to ensure the best ingredients,Viandal a family run butcher shop was a must not only for the meat needed for the recipe, but also for the warm greeting you get as you enter the door. After all, the challenge isn't just about winning so...
Merci, Bernard for your fine meat products, your sunny disposition and good wishes as I embarked on this fun challenge.

I turned to Quebec Smoked Meat Products Co. at 1889 Centre, Montreal for the best bacon around.

Local raclette cheese (similar to gruyère) from Fromagerie Fritz Kaiser ( Noyan,Quebec) was used in the burgers and for the topping.

Homemade ranch dressing was a must for Chuck's super burgers...

and of course no store bought buns for theses babies....my homemade buns from Canadian Living
recipes

Tortiglioni with Portobello Mushrooms and Prosciutto

2011-04-29T10:16:00.000-04:00

Tortiglioni is a spirally formed tubular pasta, similar to rigatoni but narrower in width with its ridges spiraling around the tube. I find that the pasta's thicker walls hold up even better than rigatoni, especially for baked pasta dishes. The pasta also works well with thick meaty sauces, the perfect match for the portobello and prosciutto tomato sauce I had in mind. Speaking of the sauce, the whole idea came about when I remembered the prosciutto I had frozen, which by the way, was my attempt to save it before its expiry date ran out. You might not want to use thawed prosciutto that has been frozen as part of your antipasto, but cooked in a basic tomato sauce no one will be the wiser.

Ingredients:
1/2 lb Rigatoni pasta (250 grams)
3 tablespoons extra virgin olive oil
1 small onion chopped
1 garlic finely chopped
1/2 carrot finely chopped
1 small celery stalk finely chopped
1 1/2 tablespoons tomato paste
1/2 cup dry red wine
14 oz San Marzano tomatoes
2 portobello mushrooms
salt
1/4 lb. Parma prosciutto
grated parmesan cheese (if desired)

While the salted water is boiling for the pasta which will take at least 12 minutes to cook, start preparing the sauce.
In a sauce pan on medium high heat, heat the oil and saute the onions and garlic until translucent. Add the finely chopped carrot and celery and continue cooking for 2-3 minutes until soft. Season the vegetables with salt, being careful not to over season as the prosciutto will tend to be salty.

Meanwhile, with a damp cloth clean the tops of the mushrooms. Turn the mushrooms over and using a spoon gently remove the gills.Cut into 1/4 inch slices.

Add the sliced mushrooms to the pan and cook for 2-3 minutes before adding the prosciutto pieces. Continue cooking for a minute or two

Stir in the tomato pasta and the wine. Continue cooking to allow the flavours to infuse and wine to reduce, about 2 minutes. Add the tomatoes and simmer for at least 10-15 minutes

.

Toss in the drained cooked pasta
Grate fresh parmesan cheese, if desired and serve.

Halibut with Julienned Vegetables and Sundried Tomatoes

2011-04-18T11:01:00.000-04:00

Yup another fish recipe, thanks to "Lenten Friday with Zenie". That of course would be my mom , known to small children as Zenie......I guess a lot easier than saying Zelinda. Luckily, I had just bought the most beautiful piece of halibut and was thrilled to find out that my mom would be joining us for dinner. No last minute substitute this time around.....remember Wednesday's tuna croquettes? Although super easy to prepare, the halibut served with julienne vegetables and an asparagus saffron risotto could grace any fine restaurant menu. Hope you give it a try.

Ingredients:
1 lb halibut cut into four serving portions
3 tablespoons light olive oil
2 tablespoons butter
salt and pepper
1 zucchini
1 yellow sweet pepper
1/2 shallots finely chopped
4-5 sun-dried tomatoes finely sliced
large capers (2 per serving)
1/4 cup of brandy

Pre-heat the oven to 375º F. Cut the vegetables and chop the shallots into julienne cut(thin long strips). Set aside. Season the halibut with salt and pepper. Heat the oil and butter on medium-high heat. The oil and butter should sizzle once you place the fish in the pan. Sear the fish well, about 2-3 minutes. Once the fish has formed a brown crust and releases easily with a spatula, turn to brown on the other side. Turn only once. If there is excess fat, transfer a tablespoon to a separate frying pan in which you will saute the vegetables. Remove the pan from the heat. Transfer to the oven where it will continue to cook for about ten minutes, depending on the thickness of the halibut.

While the fish finishes cooking begin sauteing the vegetables. Add a tablespoon each of butter and light olive oil to the oil already in the pan. Heat on medium high heat. Add the shallots and saute for 2 minutes. Toss in the peppers, zucchini, capers, sun-dried tomatoes. Cook for a minute before adding the
brandy.
Continue cooking to allow the brandy to reduce and flavours to infuse. Serve on the baked fish. Makes 4 portions.
.

Celeriac Salad (Remoulade) with Maple Dijon Vinaigrette

2011-04-16T09:34:00.001-04:00

Celeriac (celery root) is a large bulbous root vegetable with very little starch content. Excellent for soups, mashed and in salads, it has a delicate celery taste. My favourite way of serving it is usually in a simple salad form, also known as "remoulade". In line with the season, I decided to add some maple syrup to the vinaigrette. The sweetness of the maple syrup helps balance the acidity of the cider vinegar used in the recipe.

Vinaigrette:
Ingredients:
1/4 cup cider vinegar
1/4 mayonnaise
1 teaspoon Dijon cognac mustard
1 heaping teaspoon L'Ancienne Dijon mustard (with seeds)
2 tablespoons maple syrup
3/4 light olive oil
salt and pepper to taste

In a food processor or by hand whisk all the ingredients except the oil. Once the ingredients are blended gradually whisk in the oil in a slow steady stream.

Celeriac
2 lbs. celeriac/ 8 cups shredded

With a knife cut away knobby end and tough peel

Cut into pieces small enough for the feed tube of a food processor and shred

Fry Free Zone.....Tuna Fish Croquettes

2011-04-16T09:31:00.000-04:00

This recipe really came about at the last minute when my mom reminded me that she had decided on two days of abstinence from meat during Lent.....not only Friday but Wednesday as well. With chicken broth simmering, and no fish on hand the only quick solution was canned tuna from the pantry. Tuna croquettes came to mind as the perfect protein substitute. I used white albacore canned tuna, which I feel is worth the extra cost. Packed in water, it is chunky, truly meaty and light in flavour. No wonder poor Jessica Simpson was perplexed while eating this "chicken of the sea"; wondering whether she was really eating chicken or fish. ......anyway back to the recipe. Although mom hasn't made these in years, I relied on her basic recipe which calls for garlic, eggs, fine breadcrumbs and lots of Italian parsley. The only thing left was to give the croquettes some colour and extra flavour by adding cherry tomatoes and shallots. Also, instead of frying the croquettes, I sent them into the "no fry zone" using panko breadcrumbs drizzled with a bit of olive oil to give me all the crispiness but none of the saturated fats. Served with a creamy celeriac salad and maple Dijon vinaigrette (again a homage to our maple sugar season), it proved a winner and got my mom's seal of approval.
Suggestions: Drain the tuna well. Gently form the croquettes and again gently roll into the panko breadcrumbs as the mixture tends to be moist. Regardless, they hold well while baking and should not fall apart.

Ingredients:
2- 7oz. cans white albacore solid white tuna
1/2 shallot finely chopped
1 garlic clove finely chopped
5-6 finely chopped cherry tomatoes
1/4 cup finely chopped Italian parsley
2 eggs well beaten
1/2 cup fine breadcrumbs
2 teaspoons light olive oil
panko breadcrumbs for coating
1 teaspoon Spanish smoked paprika

Drain the tuna. Transfer to a bowl and flake into pieces with your hands. With a fork mix in the beaten eggs, garlic, shallots, tomatoes, parsley, 2 tsp olive oil, bread crumbs. Season with salt and pepper.

Take a large spoonful of the tuna mixture and form into a quenelle or flat football shape

In a bowl blend the panko breadcrumbs, smoked paprika and season with salt. Coat gently each croquette with the seasoned panko breadcrumbs and transfer to a baking tray which has been lined with a lightly oiled sheet of parchment paper:

Drizzle some light olive oil on each croquette. Bake in a preheated 375 F oven for ten minutes until golden. Remove from the oven and turn the croquettes onto the other side. Continue baking for an additional 10 minutes until the tops are golden. Makes 8

Orecchiette with Rapini ( brocoletti di rape)

2011-04-12T13:12:00.002-04:00

My mom's rapini with fried garlic recipe was one of my first posts. It was a vegetable I grew up eating, and which to this day remains my family's favourite. I took some liberty with my mom's basic recipe by adding fresh tomatoes and white wine to the rapini before tossing in orecchiette pasta, which literally means "little ears".
For additional photos illustrating the preparation of the rapini I invite you to visit my March 10, 2010 post

Orecchiette Pasta....pronounced: oh-rech-ee-Et-tay

Ingredients:

250 grams/ 1/2 lb.orecchiette pasta

1 bunch rapini

4 tablespoons extra virgin oil

3-4 garlic cloves sliced

1/4 tsp chili flakes or more if desired

2 cups cherry tomatoes cut into wedges

1/2 cup white wine

salt to taste

grated pecorino or parmesan cheese

In a large pot boil enough salted water (6-8 cups) to cook the pasta al dente (11 minutes or according to pkg. instructions). Drain before adding to the prepared rapini.

While the water is boiling for the pasta start prepping the rapini. Begin by washing the rapini and cutting about an 1 inch off the stem. To allow for more even cooking with a knife, split about 1-2 inches down the center of the lower part of the rapini stem. This allows for more even cooking Wash the rapini under cold water and drain. Fill a large pot with water and bring to a boil. I add salt to the boiling water as you would do, when cooking pasta.

Drop the rapini in the salted boiling water and cook for about 1-2 minutes until "a la dente".

Remove the rapini from the boiling water and place immediately in a large bowl filled with ice water (this will stop the cooking process and help retain the deep green colour of the rapini).

Strain and remove the excess water by wringing the rapini with your hands

Cut into 3 pieces and set aside.

In a frying pan heat the oil and add the garlic slices and red chili flakes. Saute the garlic until a golden colour.

Add the rapini, away from the sizzling oil as it tends to splatter, and continue cooking on medium heat to infuse the flavours, for about 1 to 2 minutes.

Toss in the tomatoes and continue cooking an additional minute.

Add the wine and simmer for until reduced about 3 minutes.

Toss in the cooked pasta and grated parmesan or pecorino cheese

Serve with extra grated parmesan or pecorino cheese and a drizzle of good extra virgin olive oil. Serves 2-4

Maple Apple and Cherry Upside Down Cake

2011-04-08T22:06:00.001-04:00

We 're really quite spoiled in Quebec with over 13,500 maple producers who give us high quality syrup with no colouring or additives. That translates to 85% of the world's maple syrup production or 93% of Canada's total production. No wonder it is such an integral part of the province's culture. Amazing, when you think that the sugaring season is so short, between 6-8 weeks, ending at the end of April. Also, did you know that it takes 40 gallons of maple sap to produce 1 gallon of maple syrup? Now you know why I like to refer it to liquid gold

So while the maple sugar harvest is still in full swing, I would like to share this easy to put together upside down cake recipe in celebration of this fine ingredient which epitomizes the arrival of spring in our region. I paired the apples with dried cherries and roasted pecans, ingredients that I think marry so well with the rich flavours of the star ingredient. If maple syrup is not available in your area, simply substitute 1/4 cup of brown sugar for the cake batter and 3/4 cup for the luscious topping.

Ingredients:
Topping:

1/4 cup butter
1/2 cup maple syrup
3-4 apples peeled and sliced (1/4" thick)
1/2 cup dried cherries
1/2 cup roasted pecans whole or large pieces

Add the maple syrup and butter to a 9"cake pan. Heat in a 350ºF oven until the butter is melted and bubbly. Remove from the oven. Add the apples, dried cherries and pecans and toss to cover with the butter/maple syrup mixture. Spread the fruit evenly on the bottom of the pan and set aside.

Batter:

1/4 cup soft butter
1/4 cup brown sugar
1/2 cup maple syrup
1 egg well beaten
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk + 1 teaspoon cider vinegar

With a wooden spoon beat the brown sugar gradually into the butter until light. Blend in the beaten egg and maple syrup. In a separate bowl, whisk the flour, baking powder, baking soda and salt together to blend. Stir the dry ingredients into the egg butter mixture alternately with the sour milk ( 3additions of dry ingredients and 2 additions of milk) ending with the flour. Pour into the 9"inch cake pan which has been prepared with the fruit, nut and maple syrup. Spread the batter over the fruit mixture. Bake for in a pre-heated 350º F oven for 45 minutes. Remove from the oven and allow to cool for 5-10 minutes. Invert a serving plate onto the cake pan and turn over. Gently lift off the pan. Serve warm; plain or with a touch of whipping cream.
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Fèves au Lard/Baked Beans

2011-04-06T19:19:00.000-04:00

Fèves au lard (baked beans), a traditional peasant food was a staple for pioneers and "coureurs des bois" (trappers and fur traders). Today it is still savoured as a breakfast side dish with bacon and eggs. It is also the quintessential part of any sugaring-off menu found in "cabanes à sucre", where many Quebecois families choose to celebrate not only the arrival of spring but also Easter. Packed with protein and fiber, I'm sure you will get hooked on this humble healthy dish with it's satiny sauce and hint of sweet maple syrup. If not available, the maple syrup can be replaced by brown sugar. Here's my version of baked beans made with salted pork belly, molasses and our region's liquid gold.....maple syrup.

Ingredients:
1 pound dried navy beans soaked overnight
5 cups cold water
1/2 pound salted pork belly cut into 1" pieces
1 onion chopped
2 teaspoon cider vinegar
1/2 cup ketchup
1/2 cup dark molasses
1/4 cup maple syrup
1 teaspoon dry mustard
1 teaspoon salt

Strain and rinse the beans. Add the beans to a pot with 5 cups of water. Boil for thirty minutes. Transfer the beans and water to an ovenproof casserole. Stir in the remaining ingredients. Cover and bake in a 250ºF oven for 7-8 hours.

2011-03-28T22:32:00.000-04:00

We've had a few chilly days in Montreal this past week, I guess to be expected even though spring is officially here. The weather seems to once again call out for some warm comfort food, and beef stew is just the dish. True to my Italian origins, I added some fresh tomato and red wine to my stew recipe. Homemade beef stock also helped to further enhance the flavours of the beef and all those yummy root vegetables. Serves two with just enough leftovers for tomorrow's lunch. After all stew is even better the next day.
Suggestion: for thicker sauce add an extra spoon of flour.

Ingredients:
11/2 pound roast (round) cut into bite- size pieces
1 onion coarsely chopped
1 garlic clove finely chopped
2 tablespoons extra virgin oil
1 tablespoon butter
2 tablespoons flour
1/2 cup dry red wine
2 cups beef broth
1 cup cherry tomatoes cut into wedges
1 bay leaf
3 sprigs fresh thyme
1 small rutabaga cubed (about 1 1/2 cup)
2 carrots cut in 1" pieces
2 small parsnips cut into 1" pieces
2 Yukon gold potatoes cut into bite size pieces

Method:
Season the meat with salt and pepper. In a Dutch oven pot, heat the butter and oil on medium high.Brown the meat a few pieces at a time. Transfer the browned meat to a plate and set aside. In the same pot, brown the onions, add the garlic. Add more oil if necessary. Stir in the flour, allow it to cook for a minute. Gradually whisk in the beef stock to prevent lumps from forming. Return the meat to the pot. Pour in the red wine. Toss in the tomatoes, bay leaf, and fresh thyme. Bring to a boil. Lower the heat and simmer for 20 minutes. Add the the vegetable pieces and continue to simmer until the meat is tender, about 25 minutes or until the meat is tender. The stew can also be finished with the cover on in a 350º oven for about 25 minutes or until the meat is tender.

Coconut Banana and Date Cupcakes

2011-03-23T08:59:00.000-04:00

Showing some self restraint, I stopped myself from snacking on the remaining dates used for the chocolate orange nut date loaf recipe. I managed to save just enough to incorporate them into my favourite banana cake recipe which has proven quite popular on the blog. Given the sweetness of the dates, I reduced the amount of sugar in the recipe. I also substituted 1/2 cup sour cream for the 1/4 cup buttermilk called for in the recipe. There's no need for a cake mix to guarantee perfect results; this very forgiving recipe turns out moist and fluffy cupcakes. In fact I didn't even follow my own directions. I ended up adding all the wet ingredients at once to the flour mixture; beating them together for 2-3 minutes with an electric hand mixer and still got amazing results. The batter was enough for 12 cupcakes and a small loaf or 18 cupcakes.

Ingredients:
2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened.shredded coconut
1/2 cup toasted pecans
1 cup chopped dates
1/2 cup soft butter
1 cup sugar
1 cup ripe bananas (mashed)
1/2 cup sour cream
2eggs
1 tsp vanilla

In a large bowl combine the flour, baking powder, baking soda and salt. Toss in the dates, nuts, coconut to coat with the flour mixture. The date pieces will be sticky, separate with your fingers or a fork while blending into the dry ingredients..Add the bananas, sugar, butter and sour cream. Beat the mixture on medium speed for 2 minutes. Add the eggs and vanilla. Beat for 1 minute. Pour into into 18 prepared muffin tins. Bake in a 350º F oven for 15-20 minutes. The cupcakes are done when a toothpick or knife is inserted in the middle, and comes out clean.

Foodnetwork's Community March's Cooking Club Challenge Is... Classic Tuna Casserole!

2011-03-19T11:57:00.002-04:00

Last year I participated in a fun retro recipe challenge with other Food network community members, so upon learning that March's challenge was once again the infamous Classic Tuna Casserole, I couldn't resist giving it a go. Although I had the best intentions to follow the recommended recipe, it's almost impossible for me to follow a recipe without tampering with it to the nth degree. So, guilty as charged, I substituted some of the ingredients found in this quintessential 1950's dish. Never a fan of green peppers, I replaced them with the much sweeter red bell peppers. The recipe also called for canned onion rings for the topping, another ingredient I couldn't bring myself to use (and don't even get me started on the margarine which was replaced by good old olive oil). A crunchy parsley and parmesan panko breadcrumb topping was also the perfect substitute for the suggested onion rings. The evaporated milk was also a "no go" for me and replaced with an easy to make creamy Mornay sauce infused with bay leaf, fresh thyme, and the delicate flavour of Comte cheese....well worth the extra dirty saucepan to wash up. I also took artistic liberty by adding some extra ingredients like capers, parsely, mushrooms, and white wine. You have to agree that processed ingredients can't hold a light to simple basic ingredients.
Below, I've provided both versions. What are your thoughts?

Anna's Tuna Casserole:

Topping:
1/2 cup panko crumbs
2 tablespoons olive oil
1/2 cup chopped Italian parsley
1/4 cup grated Parmigiano Reggiano
Pinch of salt

In a small bowl and using your hands, combine the panko breadcrumbs, oil, parsley, and parmesan cheese. Set aside the topping.

Mornay sauce:
1 1/2 cups 2% milk
3 tablespoons butter
3 tablespoons flour
1 bay leaf
3 sprigs fresh thyme
1 cup grated Comte cheese

In a sauce pan melt 3 tablespoons of butter and whisk in the flour. Continue to stir and allow the flour to cook for 1 minute. Pour in the hot milk,bay leaf, fresh thyme and continue whisking. Bring to a boil and cook for an additional 2 minutes. Stir in the grated cheese and set aside.

Ingredients:
1/2 pound No Yolk noodles
2 cans 7 oz. albacore solid white tuna (drained and broken into bite size)
2 tablespoon olive oil
2 shallots coarsely chopped
1 1/2 cup sliced white button mushrooms
1/2 red bell pepper diced
1 cup frozen peas
small handful chopped Italian parsley (about1/4 cup)
2 tablespoons capers
1/2 cup white wine
Salt and pepper to taste

Cook the pasta al dente in a large pot with salted boiling water. Drain and set aside in a large bowl. Reserve some of the hot water to thin out the sauce, if necessary.
In a saucepan heat the oil; add the shallots. Sauté until transparent and add the mushrooms. Continue cooking for 2 minutes and add the peppers and capers. Sauté for an addition 2 minutes and add the wine. Add the frozen peas. Continue cooking for a minute or two to allow the flavors to infuse. Toss the vegetable mixture into the pasta and pour in the sauce. Stir to combine. Pour the pasta into a buttered 1.5 liter (6 cup) casserole dish and sprinkle the breadcrumb topping on top. Drizzle a bit of olive oil on the breadcrumb topping before baking in a 350º F oven. Bake for about 15-20 minutes to heat through, and the breadcrumbs have turned a golden brown. Serves 4-6

And Now the Foodnetwork's Version.........

Classic Tuna Casserole!

Preparation time: 10 minutes
Cooking time: 31 minutes

Ingredients - Yield 4

1 1/2 tablespoons vegetable margarine
1 small onion, finely chopped
1 small green bell pepper, cored, seeded and finely chopped
1 cup sliced white mushrooms (about 6 to 8 mushrooms)
2 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon crushed, dried thyme
1/8 teaspoon pepper
1x12 ounce can reduced-fat evaporated milk
1/2 cup frozen peas
1x5 ounce can light water-pack tuna, drained and flaked
3 cups NO YOLKS noodles (prefer Extra Broad), cooked according to package directions
1/3 cup canned French fried onion rings

Directions

Melt the margarine in a large nonstick skillet. Add onion, bell pepper and mushrooms. Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until vegetables are tender. Sprinkle flour over vegetables and stir to mix in. Add salt, thyme and pepper; stir again.
Gradually add evaporated milk, stirring constantly, scraping up any browned bits in bottom of skillet. Add peas. Simmer for 3 minutes, stirring frequently, or until milk is slightly thickened. Stir in tuna and NO YOLKS noodles. Spoon noodle mixture into a large, shallow baking dish sprayed with nonstick cooking spray.
Sprinkle onion rings over noodles. Bake in preheated 350-degree oven for 20 minutes or until onion rings and noodles are lightly browned. Remove from oven and let set for a minute before serving.

First Year Anniversary!

2011-03-18T09:15:00.000-04:00

Who would have thought a year ago, that I would actually have my own blog. Always passionate about food but not very adept with computers, I'm thankful for my daughter's encouragement to take the plunge. With her at my side, I was introduced to "http", "username" and "google mail". Yes, I'm talking about rudimentary computer functions for which I had little use prior to embarking on this blogging odyssey. My darling husband picked up the torch, teaching me how to use his camera, download and upload pictures onto the computer, and "cut and paste" to my heart's content. I remain amazed at his patience and support through the whole process. To this day, his support is unrelenting and steadfast. Even when he is probably bored to tears with the thought of reading yet another recipe post, he manages to find the time to peruse the blog, providing constructive criticism when needed and words of encouragement. It's not only family that has played an integral part in my new found passion but also you, my wonderful friends out there, who have supported me from the beginning and motivated me to continue, especially during periods of "remise en question". I would like to toast you all as I celebrate my first anniversary, by extending a warm thank-you because this blog would not exist without you. Cheers!

What's a celebration without something sweet! A look back at some of the photos from the earlier recipe posts...........

Pesto Chicken Breast with Wild Rice Mushroom Stuffing

2011-03-16T17:16:00.001-04:00

Bored with the thought of another uninspired chicken meal, I scoured my pantry for inspiration. Seeing that I still had a small amount of
"gourmet" rice (heirloom red rice, wild rice, sweet brown rice). I thought, why not combine the rice with portobello and button mushrooms; cook it with some some white wine to make a stuffing for a chicken breast that was on hand. The final touch was to smear some homemade pesto under the skin for extra flavour. Although the wrapped parcel might not have looked so pretty once prepped for cooking, the end result definitely rated a "wow" from my husband. A simple fennel and blood orange misto salad added vibrant colour to the meal. Now if I can only repeat this for a dinner party. Sometimes our best recipes are the ones made off the cuff.

Ingredients:
1 large boneless chicken breast with skin
3 tablespoons basil pesto
2-3 tablespoons olive oil
1 cup mushrooms
1 shallot
1 tablespoon parsley
1/2 cup cooked rice
3/4 cup white wine
3 sprigs fresh thyme leaves chopped
6 cherry tomatoes
1/2 cup cooked rice( mix of gourmet rice...wild, brown and red)
1/2 cup chicken broth

In a sauce pan, heat the oil and saute the shallots for about 2 minutes. Add the mushrooms and thyme; continue cooking for an additional 2 minutes. Add the tomato pieces, parsley, and a heaping teaspoon of the basil pesto. Cook for a minute. Pour in 1/4 cup of the white wine. Cook a minute or two before stirring in the cooked rice. Set aside to allow the mixture to cool. Spread the chicken breast on a work surface and flatten to a 1/4" thickness. With your fingers spread a tablespoon or two of pesto under the skin. Turn the chicken skin side down and spoon on the rice mushroom mixture. Spread on the surface of the meat and fold into a parcel. Taking some kitchen twine, wrap the meat to secure the stuffing. Transfer to an oven proof saucepan to which you have heated 2 tablespoons of oil. Brown the chicken, on all sides. Pour in 1/2 cup of wine, simmer for a minute. Add the chicken broth. Cover and continue cooking in a 350ºF oven until fully cooked about 20-30 minutes, until fully cooked.

2011-03-11T12:26:00.001-05:00

What a great way to begin the week-end! Priya of the Now Serving blog, just informed me that my chocolate banana cake recipe won an award for best Western desserts. The recipe was actually tested and reviewed on her site http://priyasnowserving.blogspot.com . I would like to thank Priya for this recognition and congratulate the other two winners of "Dessert Maker Par Excellence Award"; Paaka Shaale for her molten cake recipe and Hot from the Oven for her sticky toffee pudding.

The dating game .......Chocolate Orange Date Nut Loaf

2011-03-10T21:29:00.000-05:00

Is it just me or has the date nut loaf fallen out of favour? It seems that this once popular quick bread has fallen off the face of the earth; so, feeling somewhat nostalgic, I resurrected one of my old recipes. To help it into the new decade I gave it a slight facelift by introducing cocoa and orange zest to the original recipe. I also decided to add a streusel topping. For one of the small loaves I added a decadent touch by placing a layer of Belgian dark chocolate disks on the top after it was baked. I then returned it to the oven for a minute to allow the chocolate to fully melt before spreading it on the loaf. Who can say this is not a wholesome treat, what with so little butter in the recipe and all the benefits that the dates provide. Dates are not only rich in fiber, but also loaded with a wide range of nutrients like calcium, iron and potassium to name just a few.

Ingredients:

Streusel topping
1/2 cup brown sugar
1/2 cup toasted pecans
2 tablespoons soft butter

Add all the ingredients to a small bowl and blend using your fingers or a fork.

Loaf batter:
1 cup all purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 cup dates
1 cup orange juice
1 teaspoon baking soda
1 egg
1 cup brown sugar
zest of one orange (about 1 tablespoon)
1 cup coarsely chopped pecans
1 teaspoon vanilla
1 tablespoon melted butter

In a small bowl sift the flour,salt and cocoa powder and set aside. In another bowl add the dates and baking soda. Heat the orange juice to almost boiling point and pour over the dates. Allow to cool to room temperature. In a large bowl beat the egg and gradually whisk in the sugar, vanilla and orange zest. Blend in the cooled date mixture and then incorporate the dry ingredients, just until blended. Pour into a prepared loaf pan measuring 8 ½" x 4 ½" x 2½ " or 2 smaller loaf tins. Sprinkle the streusel mixture on top and bake at 350ºF oven for 50-60 minutes for larger loaf and 40 minutes for the smaller ones.