Onion and Cider Soup

An English, rather than French, style onion soup

INGREDIENTS
2 tbsp light oil
2 lb onions, sliced
2 tbsp fresh rosemary leaves, plus extra for garnish
1 tsp sugar
1 pint (500ml) cider
1 quart hot chicken stock
12 slices of hearty country-style bread, toasted
5 oz (150gm) Lancashire cheese, grated
Salt

DIRECTIONS
1. Heat the oil in a pan and gently fry the onions, covered, with the rosemary and a pinch of salt for 30 minutes, stirring occasionally, until they are soft. Stir in the sugar and cook for 10 minutes until golden.
2. Pour in the cider, and bubble gently for 30-40 minutes until most of the liquid has evaporated and the onions are very soft and golden.
3. Add the stock and heat gently. Check the seasoning. Heat the grill to medium. Divide the onion and cider soup between six heatproof bowls, put two slices of bread on top, sprinkle over the cheese and grill until melted and golden..

Athenian Salad

In Greek it is called "Maroulosalata". A Greek lettuce and cucumber salad with dill.
by Marissa@OMGfood

INGREDIENTS
Salad
2 romaine hearts
6 scallions
½ bunch dill, chopped (about ¼-⅓ cup)
½ large English cucumber

Vinaigrette
½ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon sea salt
1 teaspoon Greek oregano

Instructions
1. Wash and dry the lettuce, cucumber, and scallions.
2. Thinly slice the lettuce cross-wise, like a chiffonade. Move lettuce to a large bowl.
3. Thinly slice the scallions (both white and green parts) and add to the bowl. Add the chopped dill.
4. Cut the cucumber in half length-wise. Then thinly slice each half cross-wise. Add to the bowl.
Toss the ingredients to combine.
5. In a small bowl, whisk the dressing ingredients and toss with the salad.*
6. Serve with crusty bread and feta cheese.

* - The salad and vinaigrette can both be made ahead of time, but keep them separate until right before serving. https://omgfood.com/maroulosalata

Lamb Popsicles with Cherry & Peach Chutney

by Bal Arneson

Allow 12 hours for soaking if using wooden skewers.

INGREDIENTS
Lamb Popsicles
1 lb ground lamb
1 tbsp ginger, grated
1 tbsp garlic, grated
1 small onion, minced
1 tsp cardamom seeds
1 tsp ground fenugreek
1 tbsp garam masala
1 pinch salt
1 pinch pepper
1 green chili, finely chopped
½ cup mango, finely chopped
12 metal or wooden skewers

Cherry and Peach Chutney
1 cup fresh cherries, stems and pits removed
3 small peaches, peeled and pitted
green chili, minced
2 green onions, thinly sliced
juice of ½ lemon
1 pinch salt
1 pinch pepper
1 tsp ground cumin
¼ cup loosely packed cilantro leaves

DIRECTIONS
Lamb Popsicles
1. If using wooden skewers, soak them overnight to avoid burning.
2. Place lamb, onion, garlic, ginger, spices, green chili, mango and salt into a bowl and mix well.
3. Preheat a grill to medium-high and oil it. Grill lamb popsicles until cooked through, about 3-4 minutes per side. Serve with Cherry and Peach Chutney.

Cherry and Peach Chutney
1. Put everything in a food processor and puree until smooth but still slightly chunky.

Smoked Salmon Cucumber Appetizer

These little cucumber and smoked salmon appetizer bites make a perfect light start to a dinner and are a hit at any party.

INGREDIENTS

For the lemon dill cream cheese:

¾ cup cream cheese, full fat
2 tbsp Greek yogurt or sour cream
1 tbsp freshly squeezed lemon juice
1 tbsp minced fresh dill
1 small garlic clove, grated or very finely minced
Zest from 1 lemon
A pinch of sea salt

To assemble:
English cucumber, sliced about 2mm thick
5 oz (150gm) cold smoked salmon (Lox)
Dill and fresh cracked pepper, for garnish

INSTRUCTIONS

Add all the lemon dill cream cheese ingredients to a medium-sized bowl. Use electric beaters to whip together. Transfer the cream cheese to a piping bag fitted with a star attachment, or use a small resealable plastic bag and cut off the tip.

Lay the cucumber slices out on a serving tray.  Pipe the cream cheese on top of the cucumber. Roll small strips of the smoked salmon and place them on top of the cream cheese. Garnish with a little fresh dill and fresh cracked pepper.

Note:
The lemon dill cream cheese can be made up to two days in advance and kept in your fridge until you are ready to assemble the cucumber smoked salmon appetizer bites.

Download pdf here.

Caribbean Seafood Stew

Shrimp and fish fillets cooked in a spicy coconut sauce make for a complete meal. Add some rolls if you like.

SERVINGS: 4 to 6

Ingredients

2 tbsp olive oil 1 tbsp lime juice ¼ tsp salt ⅛ tsp pepper 1 lb skinless orange roughy or red snapper fillets, cut into 1-inch cubes 1 cup chopped onion 1 cup chopped green sweet pepper 6 cloves garlic, minced (1 tablespoon)

1 jalapeno pepper, seeded and finely chopped 1 14 ounce can diced tomatoes ½ cup unsweetened coconut milk 8 ozs peeled and deveined uncooked medium shrimp ½ cup snipped cilantro 2 cups hot cooked rice 2 tbsps snipped fresh cilantro Splash hot pepper sauce (optional)

Directions
1. In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.

2. In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture, and ½ cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired. Makes 4 to 6 servings.

Lamb Saag

1 lbs. lamb stew without bones 2 tablespoons canola oil 1 bay leaf 2 to 4 slivers cinnamon 2 to 4 curry leaves (optional) ¼ teaspoon fenugreek seeds 1 teaspoon cumin seeds

¼ teaspoon fennel seeds 1 teaspoon urad dal 1 cup minced onion 1 cup minced tomato 6-8 cloves minced garlic 3 tbsp. fresh minced ginger

½ tsp. turmeric powder 2 tsp. curry powder ½ tsp. cayenne 1 tsp. black pepper and cumin powder ½ cup tomato sauce ½ tsp. salt 5 oz. chopped fresh baby spinach

1. Cut lamb meat into small even cubes. Remove fat. Rinse the meat under cold water several times. Drain and pat dry. Set aside.
2. Heat oil in a saucepan over medium heat. When oil is hot, but not smoking, add bay leaf, cinnamon stick, and curry leaves into oil.
3. Add fenugreek, cumin, fennel seeds, and urad dal. Stir-fry until urad dal turns golden.
4. Immediately add onion, tomato, garlic, and ginger. Add turmeric and cook until onions are tender.
5. Increase heat to medium high. Add lamb and stir for 3 to 5 minutes until lamb is coated with turmeric mixture and begins to turn brown.
6. Add curry powder, cayenne powder, black pepper and cumin powder.
7. Stir and mix the powders well into meat. Add tomato sauce and salt. Cook and stir for another 2 minutes. Add 2 cups of water.
8. When mixture begins to boil, reduce heat to medium-high.
9. If cooking in saucepan, cover and cook about 20-30 minutes, stirring often, until meat is tender. Additional tomato sauce and water can be added, about ¼ cup at a time, if the sauce becomes too thick or if the meat is not yet tender.
10. Add fresh baby spinach to the saucy lamb dish. Stir well into meat mixture. Serve warm.

Candied Grapefruit

by Jacques Peppin

• 1 ruby red grapefruit
• ¾ c sugar
• ¾ c water
• ¼ c dried cranberries
• Dark chocolate (optional)

1. Skin grapefruit and remove the rind with the pith. Julienne the skin into 1/8 inch wide strips.
2. Blanch the grapefruit skins in a small pot of boiling water for 2-3 minutes. Change the water and blanch two more times, changing the water each time (this removes the bitterness from the pith). Put the skins on a rack to cool.
3. Combine sugar and water with the grapefruit skins in a small pot and bring to a boil to the soft-ball stage (127C°, 260°F).
4. Remove the grapefruit skins and toss in a bowl of regular sugar to coat. Place on a rack or metal tray to cool.
5. With the remaining grapefruit, divide the segments and place on a serving dish, or better in individual serving dishes. Pour some of the remaining sugar sauce over the grapefruit and top with a few of the candied grapefruit.
6. As an option, melt the dark chocolate and dip the end of the grapefruit up to about one-third to half way. Place in a refrigerator to harden the chocolate and serve as a candied treat.

Tzaziki

1 clove garlic, finely minced 1 tsp lime juice ½ cumcumber, seeded and minced 3 tsp parsley, finely chopped 3 tsp fresh mint leaves, finely chopped 1½ cup yogurt

Soak garlic in lime juice for 10-15 minutes to reduce the bitterness of the garlic. Combine all the ingredients and refrigerate.

Artichoke and Asiago Dip

14 oz can artichoke hearts, drained and chopped ¾ cup Asiago cheese, shredded or grated 4 drops Tabasco sauce 1-2 cloves garlic, minced ½ cup Mayonnaise ½ cup sour cream Paprika and fresh chopped parsley (optional)

Preheat over to 350°F. Mix together artichoke hearts, cheese (set aside 2 tablespoons for later), Tabasco, sour cream and mayonnaise. Put in an oven-proof casserole. Top with paprika and parsley (if using). Bake for 30 minutes. Top with 2 tablespoons of Asiago. Set oven to broil and broil for a few minutes until top forms cheesy crust. Serve with crusty baguette, pita, tortilla chips or fresh veggies.

Smoked Salmon Spread

by Ina Garten

8 oz (225gm)		cream cheese, at room temperature
½ cup (120ml)		sour cream
1 tbsp		freshly squeezed lemon juice
1 tbsp		minced fresh dill
1 tsp		prepared horseradish, drained
½ tsp		salt
¼ tsp		freshly ground black pepper
4 oz (120gm)		smoked salmon, minced

1. Cream the cheese with an electric mixer until just smooth.

2. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix together.

3. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

Roast Pork Three Ways

by Elizabeth Baird

Hoisin Glazed Tenderloin

Lean, tender and utterly delicious, pork tenderloins are the perfect quick roast pork supper. All they need is some tasty coating, marinating if you have time to spare, then about 20 minutes in a hot oven. For 3 servings, divide the quantities in half.

2 pork tenderloins, about 12 oz. (375 g) each
¼ cup (60 ml) hoisin sauce
2 tbsp. (30 ml) fresh lemon juice
1 tbsp. (15 ml) canola oil
1 tsp. (5 ml) sesame oil
1 tsp. (5 ml) minced fresh ginger
1 clove garlic, minced
1 tsp. (5 ml) sesame seeds

Cut off any visible fat and silverskin (connective tissue) from pork. To even thickness of each tenderloin, fold thin end under and secure with a toothpick.
In a bowl, whisk together hoisin sauce, lemon juice, canola and sesame oils, ginger and garlic. Add tenderloins, turning them to coat all over. If time allows, marinate at room temperature for 20 minutes or covered and in refrigerator for up to 8 hours.
Arrange on a rack in a shallow roasting pan. Spoon hoisin mixture over tenderloins. Sprinkle with sesame seeds. Roast in centre of 425°F (230°C) oven until meat thermometer inserted into centre registers 158°F (68°C). Transfer to cutting board; tent with foil. Let rest for 10 minutes by which time temperature will have risen to 160°F (71°C). Slice across grain to serve.
Makes 4 to 6 servings. Leftovers are delicious next day.

Roast Pork Shoulder Dijonnaise

Mustard, as in Dijon mustard, is one of those fortuitous partners with pork. Its sharpness cuts the meat’s richness, especially yummy when paired with a fattier pork shoulder. This is a lusty roast, cooked to pull-apart tenderness, and very at home with mounds of mashed potatoes or on crusty buns with a thatch of cole slaw.
1 boneless pork shoulder (butt) about 3 lb (1.5 kg)
4 large cloves garlic
⅓ cup (75 ml) Dijon mustard
1 tbsp. (15 ml) soy sauce
1 tbsp. (15 ml) canola oil
1½ tsp. (7 ml) dried thyme or Italian herb seasoning
¾ tsp. (4 ml) cracked pepper

With tip of a paring knife, cut 24 slits into pork shoulder. Cut each garlic clove into 6 lengths; press a piece of garlic into each slit. Set roast on a rack in a shallow roasting pan that has a lid, or in a large skillet, preferably cast iron.
In a bowl, whisk together mustard, soy sauce, canola oil, thyme and pepper. Spread over roast. Cover roasting pan with its lid, or skillet with a domed lid, upturned saucepan or foil tented over skillet.
Roast in centre of a 325°°F (160°C) oven for 3 hours. Remove lid and roast another hour until mustard coating is burnished and meat is fork tender. Transfer from pan to a cutting board; tent with foil and let rest for 10 minutes. Slice or cut into chunks, letting meat fall into its natural pieces as much as possible.
Makes 6 to 8 servings.

Roast Pork Loin with Apples and Prunes

Don’t be put off by including prunes in the stuffing of this elegant rolled roast: prunes are a classic with pork, and never nicer than with apples for a touch of acid to challenge their sweetness.

1 boneless centre cut loin pork roast, (single loin about 3½ lb./1.6 kg)
1½ tsp. (7 ml) each dried crumbled sage and thyme
¾ tsp. (4 ml) salt
½ tsp. (2 ml) freshly ground pepper
1 tbsp. (15 ml) canola oil
1½ cups (375 ml) finely diced apple
1 cup (250 ml) diced pitted prunes
1 tbsp. (15 ml) lemon juice

GRAVY:
2 tbsp. (30 ml) all-purpose flour
2 cups (500 ml) chicken broth or water, approximate
Salt and pepper

Place roast, fat-side up, on a cutting board. Starting at right side with a knife parallel to board, cut loin in half, almost but not all way through. Open up loin like a book. Starting at centre of opened loin, and with knife parallel to board, cut loin in half on left side almost but not all way through. Repeat on right side and open flat. Cover loin with waxed paper and pound with a mallet to a fairly even thickness.
In a bowl, stir together sage, thyme, salt and pepper, sprinkle half of this mixture over pork loin. Stir oil into remaining herb mixture and set aside. In a separate bowl, toss apples and prunes with lemon juice. Sprinkle evenly over pork loin, leaving about 1 inch (2.5 cm) along short side with fat layer underneath. Starting at other end of loin, roll up firmly towards border. Tie with kitchen string at 1-inch (2.5 cm) intervals. Place fat side up on a rack in a shallow roasting pan. Brush with herb and oil mixture. (Make-ahead: Refrigerate for up to 8 hours.) Roast in centre of a 375°F (190°C) oven until a meat thermometer inserted into centre registers 158°F (68°C). Transfer to a cutting board; tent with foil and let rest for 15 minutes by which time thermometer should register 160°F (71°C).
Gravy: Meanwhile, skim fat off pan drippings. Whisk or shake flour and broth. Stir into pan dripping. Place roasting pan over medium heat. Stirring or whisking with a flat whisk, bring about-to-be gravy to a boil. Reduce heat and simmer for 3 minutes, stirring up any brown bits from bottom of pan. Whisk in a little more broth if desired. Strain into a warmed gravy boat.
Remove the string from the roast; slice thinly across the grain. Serve with the gravy.
Makes 6 servings, with a few slices to enjoy the next day, if you’re lucky.