Steak Marinade

Ingredients:

• ½ cup olive oil 
• ⅓ cup soy sauce
• ¼ cup Worcestershire sauce 
• ¼ cup balsamic vinegar
• 2 tbsps Dijon mustard
• 2 cloves garlic, minced 
• 1 tsp dried rosemary 
• 1 tsp dried thyme 
• ½ tsp ground black pepper

Instructions:

1. In a mortar and pestle pound the rosemary and thyme to reduce to a powder. Add the garlic and pound to make into a paste.
2. In a small bowl, whisk together all the ingredients. This can be prepared a day or two in advance and refrigerated.
3. Place the steak in a large resealable bag or a shallow dish and pour the marinade over it, making sure that the steak is well coated.
4. Marinate the steak for at least 2 hours, or refrigerate and marinate up to 24 hours. The longer you marinate the steak, the more flavourful it will be.
5. Grill the steak to your desired level of doneness.
6. Let the steak rest for a few minutes before serving.

Download PDF here.

Glazed Carrots

• 2 pounds carrots, peeled and cut into sticks
• ¼ cup butter
• ¼ cup packed brown sugar
• 1 lemon
• 1 lime 
• ¼ tsp cinnamon
  
• ¼ teaspoon salt
• ⅛ teaspoon ground white pepper
• Parsley
  

1. Place carrots into a large saucepan; pour in enough water to cover and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
2. Zest the lemon and the lime then juice each.
3. Melt butter in the same saucepan over low heat. Stir in brown sugar, cinnamon, salt, and pepper until dissolved. Add the lemon and lime juice and zest. Cook to reduce the sauce until it is thick enough to coat the carrots
4. Add carrots to the saucepan and toss until coated in the glaze. Cook until the carrots are warmed through, about 1 to 3 more minutes
5. Finely chop the parsley and sprinkle over carrots.
   

Download PDF here.

Cod Green Curry

Spice things up a little or a lot with a traditional Thai-style green curry upgraded with the pride of the Atlantic Canada: cod.

Also good with: Halibut, Pacific Hake, Pickerel, Redfish, Rockfish, Sablefish, Trout

Prep time: 10–15 minutes
Cook time: 18–20 minutes
Serves: Serves 4

Ingredients

• 1 lb cod loin
• 1 tbsp olive oil
• ⅓ cup Thai green chili paste
• 1 large shallot, minced
• 2 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 1 small red bell pepper, sliced
• 1 can coconut milk
• 1 cup seafood stock
• 1 tsp fish sauce
• ½ tsp salt
• 1 cup Japanese eggplant, cut into ½-inch cubes
• ¼ cup snow peas
• 4 cups Jasmine rice, cooked
• Garnishes: Lime wedges, Thai chilis, Cilantro, Thai basil

Directions

1. Cut cod loin into 1-inch chunks, pat dry, and set aside.
2. Cook Jasmine rice according to package directions to yield 4 cups of cooked rice.
3. Heat olive oil in a large pot over medium heat. Add chili paste, shallot, garlic, and ginger; cook for 1 minute. Add in red bell pepper slices and continue to cook for 2–3 minutes. Mix in coconut milk, stock, fish sauce and salt. Bring mixture to a simmer, add in eggplant, and allow to simmer for 6–7 minutes.
4. Reduce heat to medium-low and gently stir in cod and snow peas. Let the fish poach for 4–5 minutes.
5. Serve curry over Jasmine rice with lime, and Thai chilis, cilantro, and Thai basil to taste.

Creamy Sausage and Tortellini Soup

Serves 6

Ingredients:

• 1 lb. Italian sausage
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 2 large carrots, peeled and diced
• 3 garlic cloves, minced
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp Italian seasoning
• 1 tsp fennel seed, crushed or chopped
• One 5.5 oz. (156mL) can tomato paste
• 1 cup dry white wine
• ½ cup all-purpose flour
• 5-6 cups chicken broth
• 14 oz. (400gm) package of fresh cheese tortellini
• 2 cups heavy cream
• 1 handful chopped fresh spinach
• Parmesan and fresh parsley for serving

Instructions:

1. In a large stockpot set over medium-high, cook the sausage, breaking up into little pieces. When sausage is mostly browned, add onion, celery and carrot, sauté for 5 minutes or until the vegetables are soft.
2. Add the garlic, spices, and tomato paste; sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally to prevent it from burning.
3. Add wine and let it cook out for a few minutes. Stir the flour into the sausage and cook for 1 minute. It’ll be sticky and dry. Gradually add in the chicken broth and stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes.
4. Add the cream, then bring it to a low simmer. Add the tortellini and spinach. Cook just until tortellini is al dente.
5. Serve with fresh parsley and grated Parmesan over each serving bowl.

Sole Véronique

Serves 4

• 1 lb sole fillets, skinned and halved
• ½ tsp salt
• ½ tsp freshly ground white pepper
• 1 large onion, thinly sliced
• 1 bay leaf, crumbled
• 8 oz dry white wine
• 3 tbsps water
• 1 oz butter
• 1 oz flour
• 4 oz milk
• 3 tbsps double cream
• 8 oz green grapes, peeled, halved and pipped

1. Lightly grease a large baking dish. Rub the fish fillets with the salt and arrange on the bottom of the dish. Sprinkle with the pepper, onion and bay leaf and pour over the wine and water. Cover with aluminum cooking foil and cook in a moderate oven – 350°F – for 15-20 minutes or until the fish flakes easily.
2. Remove the dish from the oven and, using a fish slice, transfer the fish fillets to a warmed serving dish. Strain the fish cooking liquid into a jug. Reserve 4 ounces of this stock.
3. In a small saucepan, melt the butter and stir in the flour. Cook for 1 minute then gradually add the milk and the reserved stock to make a sauce. Stir in the cream and cook, stirring constantly for 2 minutes. Pour the sauce over the fish fillets, arrange the grapes around the dish and serve at once.

Scallops au gratin

Serves 4

• 12 scallops, cut into ¾-inch pieces
• ¼ pint dry white wine
• ½ pint water salt and freshly ground black pepper
• 2 oz butter
• 2 shallots, finely chopped
• 4 tbsps flour
• 4 tsps chopped parsley
• ¼ pint single cream
• 1 ½ lb potatoes, boiled and mashed
• 2 oz fresh white breadcrumbs
• 3 oz cheese, grated

1. Place the scallops in a saucepan with the wine, water and seasoning to taste. Bring to the boil then simmer for about 10 minutes or until tender. Strain and reserve 14 oz of the cooking liquor.
2. Melt the butter in a clean saucepan. Add the shallots and cook for about 5 minutes until soft. Stir in the flour and cook for 1 minute. Gradually add the reserved liquor to make a smooth sauce. Bring to the boil and simmer for 2 minutes. Add the scallops, chopped parsley and cream. Adjust the seasoning and reheat gently but do not allow to boil.
3. Meanwhile, pipe or spoon the potato around the edge of four flameproof dishes or large scallop shells. Brown under the grill until golden. Spoon the scallop mixture into the centre. Mix the breadcrumbs and cheese together and sprinkle over the scallops. Lightly brown under a moderate grill and serve.

Cook's Tip: Scallops can be an expensive ingredient and are not always available fresh. If you don't want to use frozen scallops, you can economize by using 6 scallops along with 8 oz of cooked, delicate white fish such as sole or flounder, or replace the scallops with prawns.

Cretons de Quebec

Ingredients:

• 1 pound ground pork
  
• 1 cup milk 
• 1 medium onion – finely diced 
• 3-4 cloves garlic – minced 
• 1 pinch ground cinnamon 
• 1 pinch ground cloves 
• 1 pinch ground allspice 
• salt and pepper to taste 
• ¼ to ⅓ cup bread crumbs (depending on desired thickness)

Instructions:

1. Cook the meat in a large skillet over medium heat until just cooked. Add onion and cook until meat is golden brown. If meat looks too dry add lard or bacon fat.
   
2. Add the garlic and spices and cook until onions and garlic are thoroughly cooked.
3. Add the milk and bread crumbs and continue to simmer over low heat until the milk is mostly evaporated and the mixture starts to thicken.
4. Remove from the heat and taste. Adjust seasoning (salt and pepper) as desired. 
5. Refrigerate at least 4 hours or overnight before serving to allow it to firm up.

 

Pork Paté

Ingredients

• 2½ pounds finely ground pork
• 1 cup finely minced onion
• 12 ozs bacon (8 to 10 slices), finely minced
• 3 garlic cloves, finely minced
• 1½ cup Cognac
• 3 tbsps unsalted butter
• 2½ tsps salt
• 2½ tsps dried thyme
• 1 tsp fennel, ground
  
• 1 tsp allspice, ground
  
• 1 tsp freshly ground black pepper
• 2 large eggs, lightly beaten
• ⅓ cup whipping cream
• 2½ tsp salt
• Crackers or bread

Preparation

1. Set rack at lowest position in oven and preheat to 350°F.
2. In a small saucepan, boil Cognac until reduced to 1/2 cup. Set aside to cool.
3. Melt butter in a heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.
4. Combine pork and bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sautéed onion, garlic, salt, thyme, allspice, fennel and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and the reduced Cognac. Stir until well blended.
5. Grease a 9" x 5" x 3" inch metal loaf pan. Using hands, evenly press the meat mixture into the pan. Cover pan tightly with foil.
6. Make a bain marie by placing the pan of pâté into a 13" x 9" x 2"-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up the sides of the loaf pan.
7. Bake pâté until a thermometer inserted into the center reads 155°F, usually about 2 hours 15 minutes.
8. Remove from oven and chill for a few hours or overnight.
9. Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; remove any excess fat from the surface of the pâté. Cut pâté into ½-inch serving slices. Serve with crackers or a good quality bread for spreading
   

Download PDF here.

Cauliflower Salad with Chickpeas

• 1 medium head cauliflower, about 1¾ to 2 pounds (6 to 7 cups small florets)
• ½ tsp salt, plus more to taste for dressing
  
• ½ tsp fresh ground black pepper, plus more to taste for dressing
  
• 1 tsp finely grated lemon zest (from 1 lemon)
• ½ tsp Dijon mustard
  
• ¼ cup fresh squeezed lemon juice, plus more to taste 
• ¼ cup extra virgin olive oil
• ½ tsp crushed red pepper flakes, or 2 tsp pickled pepper, minced
  
• 1 (15-ounce) can chickpeas, drained and rinsed
  
• ⅓ cup fine fresh herbs like parsley, dill, or mint, chopped
• ½ cup pickled red onions, coarsely chopped, optional, see my pickled onions recipe

DIRECTIONS

1. Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
2. Season with ½ teaspoon of salt and ½ teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
3. To make the dressing, whisk the lemon zest, lemon juice, olive oil, mustard, red pepper flakes (or pickled pepper), a ¼ tsp ground black pepper and a pinch of salt together until creamy and emulsified.
4. Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
5. The cauliflower salad tastes best when given time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.

 

Pickled Red Onion

Great for salads, sandwiches, hamburgers and hotdogs

Ingredients 

• 1 large red onion, thinly sliced
• 1¼ cup apple cider vinegar
• ½ cup water;
• 3 tbsp granulated sugar 
• 1 tbsp salt
• 10 whole peppercorns
• 2 cloves garlic
  
• Pinch of crushed red pepper flakes (optional)

Preparation

1. Pack sliced onion into sealing jars.
2. In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil. Stir until sugar and salt dissolve. Add in garlic and peppercorns, and the red pepper flakes (if using), then pour mixture over onions.
3. Let cool to room temperature, then place lid on jars and refrigerate until ready to use, at least 2 hours, preferably overnight.
4. Onions will keep in refrigerator for up to 1 month.

 

Fish Quenelles & Sweetcorn Velouté

From Dad's Recipe

For the quenelles

• 9 oz (250g) fresh whitefish (haddock, halibut, cod, etc.)
• 1 egg white
• 4½ oz (125ml) double cream
• Nutmeg
• Salt and white pepper
• Smoked paprika
• Parsley

For the choux pastry

• 2 oz (60ml) water
• 1½ tbs butter
• 1 oz (30g) flour
• 1 egg

For the Velouté

• 2 cobs of fresh corn
• 1 small onion
• 1 stick of celery
• 17½ oz (500ml) chicken stock
• 5 oz (150ml) white wine
• 3 oz (80ml) crème frâiche
• 1 tbs butter
• ⅛ tsp turmeric
• Salt and white pepper

Garnish

• Smoked paprika
• Parsley

METHOD 

1. Boil the corn until tender. 
2. Make the choux pastry. Put the water and a pinch of salt and the butter in a pan on a medium heat and bring gently to the boil, when the butter has melted, add in the flour and beat vigorously on the heat with a wooden spoon until the mixture is smooth and comes away from the sides. Take off the heat and cool slightly. Beat the egg and add to the pastry. Beat again with the spoon until smooth. Weight the mixture and divide in half and set aside. (NB: Only half of the pastry will be used in the quenelles – but the remaining half is just enough for two medium eclairs.)
   
3. Make the mousse. Blitz the fish with the egg white in a food processor or mini chopper. Pass through a fine sieve or tamis. Then put the mixture into a bowl and using a hand beater, add the cream and beat on low speed until mixed and smooth. Mix in half the choux pastry with a spoon until well blended. Mix in a good grating of nutmeg and plenty of salt and ground white pepper. Put in the fridge for half an hour to chill. 
4. Make the velouté. Chop the onion and celery and fry gently in olive oil on medium heat for 15 minutes – do not burn or brown. When the corn is cooked, cut the kernels from the cob. Put into a pan with the onion and celery. Add the wine and bring to the boil, reduce for a minute. Then add the stock and bring to a simmer. Cook for 20 minutes then take off the heat and cool slightly. Pour the cooked corn velouté into a blender and blend until very smooth. Pass through a sieve or tamis. Heat the corn velouté into a pan with the turmeric, bring to a simmer, finish with crème frâiche, butter, and salt, and ground white pepper. take off the heat and keep warm. 
5. Make the quenelles. Bring a large pan of water to a gentle simmer. Take the mousse from the fridge and form into quenelles using two spoons. Carefully drop the quenelles in the simmering water (cook in batches). Cook until firm to the touch or they have reached an internal temperature of 160°F (70°C) – usually about 10 minutes. 
6. Arrange the quenelles in a dish and pour over hot velouté. Garnish with smoked paprika and parsley.