Oysters Two Ways: Raw on Half Shell & Baked with Parmesan

It's oyster day at my house. Vancouver Island oysters were on sale at the market so I bought a dozen. When bought at the grocery store or fish market, oysters are incredibly affordable - usually ranging from $0.50 to $1.00 each; Much cheaper than restaurant oysters which are often marked up 300-500%!

I'm going to share my two favourite ways to enjoy oysters. The first is raw, on the half shell with a few flavourful accompaniments. The second is baked in the oven, topped with breadcrumbs, herbs and cheese.

First thing first though... you have to open your oysters. As I said last time I shucked oysters at home, I'm no expert. A proper oyster knife is key. For other tips, I suggest you take a few minutes searching the internet for a good tutorial.


Jill's Favourite Way to Eat Oysters on the Half Shell:

6 fresh oysters (any size), shucked & on the half shell
3 lemon wedges
Worcestershire sauce
3 teaspoons prepared horseradish (I prefer fresh grated but it's not easy to find!)

Arrange oysters on an ice-covered plate. Squeeze lemon over each oyster. Add a few dashes of Worcestershire sauce to each and top with a 1/2 teaspoon of horseradish.

Enjoy!


Baked Parmesan Oysters:

2 tablespoons panko bread crumbs
pinch each salt & pepper
1 tablespoons fresh parsley, chopped fine
6 fresh oysters (any size), shucked & on the half shell
3 cloves garlic, minced
2 tablespoons butter, melted
2 tablespoons Parmesan cheese, shredded
2 lemon wedges (optional)

1. Pre-heat oven to 357 degrees F.

2. In a small bowl, mix together bred crumbs, salt & pepper and parsley.

3. Arrange oysters on a baking sheet. To ensure oysters stay upright, pour 1 cup of course salt on the baking sheet and nest oysters into the salt (this is also a great presentation technique!). On each oyster, sprinkle 1/2 clove of minced garlic and 1/2 tablespoon of the breadcrumb mixture. Drizzle melted butter over each oyster and top with a sprinkle of Parmesan cheese.

4. Bake in pre-heated oven for 20 minutes, or until tops are lightly browned and cheese melted. Serve immediately. Squeeze fresh lemon juice over the oysters if you desire.

This post is part of Real Food Wednesday.

Sautéed Wild Mushroom Crostini

Baby Shitake mushrooms and garlic cheese bread from the farmers market.

Over the holidays I co-hosted and self catered a cocktail party. I spent weeks planning the menu, and then three days preparing the appetizers. The food was definitely the centrepiece of the party. One of my favourite creations was sautéed wild mushrooms on a piece of toasted and mozzarella topped baguette. The recipe itself was inspired by a similar one seen on Oprah a few years ago. As with most of my cocktail party appetizers, I wasn't able to get a photograph of the finished dish. Instead, enjoy a snap of some of my haul from the farmer's market today.

Sautéed Wild Mushroom Crostini

This dish can be served as an appetizer, snack or even as a main dish. If serving as a snack or main dish, consider using a loaf of French of Italian bread, instead of baguette.

Ingredients:

1 baguette, cut into thin slices
olive oil
1/4 cup butter (1 stick)
2 cloves garlic, minced
1 pound mixed mushrooms (button, crimini, shitaki, oyster, porcini, etc.), cleaned, stems removed and chopped fine
1/4 cup dry white wine (Sauvignon Blanc & Pinot Grigio work well, but use whatever you have!)
1/4 cup fresh chopped parsley, plus 2 tablespoons, reserved
sea salt & fresh cracked pepper to taste
mozzarella cheese (fresh or firm; cut into 24 thin slices, approx. 1"x2" or to fit baguette slice)
1/4 cup fresh shredded Parmesan cheese (Shredded NOT grated!)

Directions:

1. Pre-heat oven to 350 degrees (F). Arrange baguette slices on a baking sheet. Lightly drizzle with olive oil. Bake bread for 8-10 minutes until lightly toasted. Remove from oven and set aside. Leave oven turned on.

2. Melt butter in a large sauté pan over medium-low heat. Add garlic and sauté for a minute until fragrant. Add chopped mushrooms. Increase heat to medium and sauté mushrooms in butter for 5-8 minutes, until starting to reduce and brown.

3. Add white wine and increase heat to high. Cook, stirring often, until wine has reduced and most of liquid has evaporated, approximately 10 minutes. Season with salt and pepper. Add fresh chopped parsley and mix together. Remove from heat.

4. Arrange mozzarella slices on top of each baguette slice. Top each with approximately 1 tablespoon of mushroom mixture. Don't be afraid to use your fingers to ensure mushroom mixture is evenly spread over bread slice. Top with a light sprinkle of shredded Parmesan.

5. Once all bread slices are topped with cheese and mushroom, bake in oven for 8-10 minutes until cheese has melted and edges of bread starting to brown. Remove pan from oven, place crostinis on a serving plate, lightly sprinkle additional chopped fresh parsley over everything and serve immediately.

Pear & Gorgonzola Tarts with Red Pepper Jelly

This is the second fall themed appetizer I prepared for my cousin's 1st birthday party. As with all party appies I make, there is no photo! I will probably be making these again. They were popular amongst the blue cheese fans in the crowd. I didn't have time to top mine with the pepper jelly but I'm sure they would have been fantastic if I had taken the time for that extra step. They definitely needed a kick of sweetness. A dribble of honey or some rich caramelized onion would have been a nice topping too.

Ingredients:

1 package phyllo pastry, thawed
1/4 cup butter, melted
4 ounces (125g) Gorgonzola cheese plus a couple ounces extra, crumbled
8 ounces (250g) cream cheese
3 tbsp milk or cream
salt and pepper.
3 ripe pears, peeled, cored and chopped
1 jar Cranberry Hot Pepper Jelly

Directions:

1. Unfold phyllo pastry and cut into 3x3 squares. Brush melted butter on a square and cover with a second square. Repeat process until squares have 4 layers. Press into the cups of a mini muffin tin. Pre-bake phyllo cups according to package directions (about 8-10 mins or until light golden-brown). Remove from oven and let cool. Can be prepared in advance and stored in an airtight container for up to 2 days.

2. Add Gorgonzola, cream cheese, milk, salt and pepper to a food processor and blend together until smooth. Fold in 3/4 of the chopped pears.

3. Spoon a small amount of cheese mixture into each phyllo cup. (I added my cheese mixture to a pastry bag and squeezed about a teaspoon of mixture into each cup.) Top with a couple pear pieces and a bit more crumbled Gorgonzola cheese. Bake at 350 degrees for 8 minutes. Remove from oven. Top each with a 1/4 teaspoon of pepper jelly. Serve warm.

Sausage, Apple & Sage Stuffed Mushrooms

My cousin's baby turned 1 year old last week! She hosted a family birthday celebration over the weekend, the day before (Canadian) Thanksgiving. In honour of the holiday, my cousin wanted to do a fall/Thanksgiving theme cocktail menu. I offered to help out by making a few dishes.

Unfortunately, no pictures yet. The appies were gobbled up before I could snap a photo!

First up - Mushrooms stuffed with... STUFFING! I've always believed that stuffing is the best part of the holidays; or at least the best part of the holiday dinner. Last year I posted my mom's recipe for Moist Bread Sausage Apple Stuffing. It's THE best stuffing EVER and that is no exaggeration. I re-worked the recipe to make it suitable to stuff into large white mushrooms. Topped with a bit of grated Parmesan (because every stuffed mushroom recipe should be topped with cheese), these mushrooms are to die for!

If you want, you could make this into an entrée by using large portabella mushrooms. To get the celery and onion to a fine, minced consistency, I chopped them into smaller pieces, then put them into a food processor.

Ingredients:

1/4 cup butter
1 cup minced celery (about 3 stalks)
1 cup minced onion (about 1 large onion)
1/4 cup fresh sage, chopped fine
1 1/4 tsp salt
2 tsp poultry seasoning
1/2 tsp pepper
1/4 lb (4 oz, 250g) ground pork sausage (NOT Italian sausage)
2 apples, peeled, cored and minced
1/4 cup apple juice or cider
1 1/2 cups dried bread crumbs
1/2 cup grated fresh Parmesan, plus
36 large white button mushrooms, washed and de-stemmed

Directions:

1. Pre-heat oven to 350 degrees and line a baking sheet with parchment paper. Arrange mushrooms, tops face up, in a single layer. Roast in oven for 10-15 minutes, while you prepare the stuffing. Remove from oven to cool. Replace parchment with a fresh sheet and arrange mushroom tops down, in a single layer.

2. Melt butter in a large sauté pan. Add onions and celery and cook until onions are translucent and celery tender. Add seasonings and mix well. Remove from heat and pour into a large mixing bow.

3. In the same sauté pan, cook sausage and apple with apple juice until sausage cooked through and apples are soft. Add mixture to the bowl of onion and celery.

4. Once vegetable mixture has cooled slightly, add bread crumbs and Parmesan to the bowl. Toss everything to mix well.

5. Scoop mixture into each mushroom cap. Sprinkle with a bit of Parmesan cheese. Bake in pre-heated oven for 15-20 minutes until tops are browned. Serve immediately.

Holiday Gifts from the Kitchen - Cranberry Port Wine Jelly and Merlot Wine Jelly

Two more easy jellies to make for holiday gifts. These ones are even easier than the Cranberry Hot Pepper Jelly because there is no food processing step. Wine jellies are fabulous with cream cheese and pate. They are also good over lamb and game meats.

Recipes from 'The Complete Book of Small Batch Preserving'.

Cranberry Port Wine Jelly

1 cup port wine
1 cup 100% cranberry juice (NOT cocktail and NOT concentrate)
3 1/2 cups white sugar
1 pouch liquid pectin

1. See here for instructions on how to prepare jars for canning and here for how to prepare your boiling-water canner.

2. Place wine, cranberry juice and sugar in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly to dissolve sugar. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim off any foam.

3. Ladle mixture into hot 125ml canning jars. Cover with a hot snap lid and secure with a ring. Process jars in a boiling-water canner for 10 minutes (15 minutes if you are above 1000ft elevation). Turn off the heat. Wait 5 minutes before removing jars from water (to stabilize pressure inside jars). Remove jars from water and place them on a towel. Let jars sit, undisturbed, to cool at room temperature overnight. Remove rings, label jars with contents and date, and store jars in a cool, dark place. (If you are giving as gifts, leave rings on, or replace rings just before gifting.)

Yields 4 1/2 cups

Merlot Wine Jelly

You can substitute ANY wine in place of the Merlot.

2 cups Merlot wine
1/4 cup fresh, strained lemon juice (2-3 lemons), or 1/4 cup bottled lemon juice
3 1/2 cups white sugar
1 pouch liquid pectin

1. See here for instructions on how to prepare jars for canning and here for how to prepare your boiling-water canner.

2. Place wine, lemon juice and sugar in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly to dissolve sugar. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim off any foam.

3. Ladle mixture into hot 125ml canning jars. Cover with a hot snap lid and secure with a ring. Process jars in a boiling-water canner for 10 minutes (15 minutes if you are above 1000ft elevation). Turn off the heat. Wait 5 minutes before removing jars from water (to stabilize pressure inside jars). Remove jars from water and place them on a towel. Let jars sit, undisturbed, to cool at room temperature overnight. Remove rings and store jars in a cool, dark place. (If you are giving as gifts, leave rings on, or replace rings just before gifting.)

Yields 4 1/2 cups

Holiday Gifts from the Kitchen - Cranberry Hot Pepper Jelly

Making homemade jellies is a lot easier than I expected. With the right supplies and a little patience, you too can create some gourmet jellies for holiday gifts. Cranberry Hot Pepper Jelly makes a great appetizer, served with crackers and cheese, especially cream cheese. It's also great as a spread on a turkey sandwich.

The best part about making your own jelly is that it is CHEAP! Assuming you already own the required canning equipment, the cost per 125ml jar of Cranberry Hot Pepper Jelly works out to less than $2 per jar! My batch of eight jars actually cost $1.73 per jar. That cost includes the jar, sugar, pectin, red pepper, jalapeño and cranberry juice AND the jar top labels. (The vinegar is not included in the cost analysis because I already had a large jug on hand, but even with the amount of vinegar used in the recipe added in, the total per jar would still be under $2.) Homemade jellies are personal, affordable, easy and delicious.

The green jalapeño peppers used in this recipe are quite mild and taste peppery rather than spicy. If you'd like a spicier mix, try using Serrano peppers or red jalapeño peppers. You could also add a teaspoon or two of dried red chili flakes to the saucepan during step one.

Recipe from 'The Complete Book of Small Batch Preserving'.


1 large sweet red pepper
2 green jalapeño peppers, seeded
1/4 cup water
3/4 cup apple cider vinegar
3/4 cup 100% pure cranberry juice (NOT cocktail)
3 cups white sugar
1 pouch liquid fruit pectin
8 125ml canning jars, snap lids and rings
1 jelly bag or cheesecloth

1. See here for instructions on how to prepare jars for canning and here for how to prepare your boiling-water canner.

2. Finely chop red pepper and jalapeño peppers in a food processor. Place mixture in a small stainless steel saucepan* with water and vinegar. Bring mixture to a boil, cover, reduce heat and boil gently for 10 minutes. Strain mixture through a course sieve, pressing with the back of spoon to extract as much liquid as possible. Discard the solids. Pour liquid through a jelly bag or through a couple layers of cheesecloth to remove any remaining sediment.

3. Place strained liquid, cranberry concentrate and sugar in a medium stainless steel saucepan. Bring to a full boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam.

4. Ladle mixture into hot 125ml canning jars. Cover with a hot snap lid and secure with a ring. Process jars in a boiling-water canner for 10 minutes (15 minutes if you are above 1000ft elevation). Turn off the heat. Wait 5 minutes before removing jars from water (to stabilize pressure inside jars). Remove jars from water and place them on a towel. Let jars sit, undisturbed, to cool at room temperature overnight. Remove rings, label jars with contents and date, and store jars in a cool, dark place. (If you are giving as gifts, leave rings on, or replace rings just before gifting.)


Labels are Avery #8293 - High Visibility Inkjet Round Labels.

Yields 8 - 125ml jars

Beet Hummus - Guest Post from Marianne

Today I have the pleasure of sharing a guest post by Marianne, of From French Fries to Flax Seeds. Marianne went to high school with me eons ago and last year, we reconnected over Facebook. Turns out she likes food as much as I do so we became Farmer's Market buddies! Marianne is training to be a registered dietitian, so along with having great recipes, she is also extremely knowledgeable about dietary health and nutrition. This may just be the longest post I have ever posted and include the most pictures, but is also one of the best! I cannot wait to make my own batch of beet hummus!

Beet It!
by Marianne of From French Fries to Flax Seeds

There are plenty of foods I may declare that I don’t like, but it’s not always true. It’s just easier to say “I don’t like (blank)” than to try and explain the situations in which I enjoy said food. Take tomatoes, for example. I often say I don’t like them, but I do eat them in things like salsa, ketchup, soups, stews, and of course Caesars ;) But tomatoes in salads or sandwiches, or in a pasta sauce? No thanks. I’ll pass. Because “I don’t like tomatoes”.

But this post isn’t about tomatoes. It’s about beets.

Check out the rest of Marianne's awesome post, mouth watering photos and great recipe for Beet Hummus after the jump.

Stuffed Peppers - A Guest Post from my Cousin

I put the call out to some friends and family members for some guests posts. I've been a little swamped lately since going back to work after having most of the summer off. My cousin Tobe was the first to come to the rescue with Stuffed Peppers. Tobe doesn't have a blog but she loves to cook. She also guest starred in my post a few weeks back about Canning with Grandma. Without further ado...

Stuffed Peppers by Tobe

One of my fiancé's favourite Monday night football meals is "Stuffed Peppers". They are super easy to prepare and great to serve to all our hungry football fans. I decided to take a very basic stuffed peppers recipe and raise it a few notches to add some more flavour and take advantage of some fresh local ingredients.

I added 1 cup of shredded sharp white cheddar which gives a nice smokey flavour. Save a small handful to garnish the top; it makes a nice crusty gooey top on the peppers. If you can't fine sharp white cheddar, any cheddar will work. Instead if 2 cans of tomato sauce, I used 1 can and substituted the other for 1 jar of my Grandma's canned tomatoes. If you don't have canned tomatoes I would use 1 can of crushed tomatoes to give the sauce some texture. I combined organic ground beef and ground bison, instead of plain ground beef, to change the meat up a bit. Finally I added a few splashes of red wine to the meat mixture. It gave a little more depth and helped bring some more flavour to the dish.

Ingredients:

1/2 cup uncooked long grain wild rice
1 cup water
1/2 pound ground beef
1/2 pound ground bison
1 tbsp Worcestershire sauce
2 tbsp red wine (few good splashes)
6 green bell peppers
1 (8 ounce) can tomato sauce
1 (8 ounce) can crushed tomatoes
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp Italian seasoning
salt and pepper to taste
1 cup shredded sharp white cheddar (1/4 cup reserved for garnish)

Directions:

1. Preheat oven to 350 degrees F.

2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.

3. In a skillet over medium heat, add meats, red wine and Worcestershire sauce and cook the beef and bison until evenly browned.

4. Rinse bell peppers and remove and discard the tops, seeds, and membranes. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms of the peppers if necessary so that they will stand upright.

5. In a bowl, mix the browned beef and bison, cooked rice, 1 can tomato sauce, 1 can crushes tomatoes, garlic powder, onion powder, cheese, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

6. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. During last 20 minutes of baking, top with remaining cheese.

Enjoy with a side salad and some hot crusty bread!

Oysters on the Half Shell with Pickled Shallot Vinegar

It's week four of my online cooking class, Surf & Turf at Cheeseslave. This week, Ann Marie taught us how to pick fresh seafood and we learned several recipes for uncooked seafood dishes, like ceviche and sashimi. She also showed us a great way to shuck raw oysters.


Oysters are extremely good for our health and are listed in The 150 Healthiest Foods on Earth. According to author Johnny Bowden, a 1 cup serving of oysters supplies more than 100 percent of the recommended daily value of Zinc. Zinc is important to healthy immune function and fertility, among other things. Oysters are also a mood elevator as they are rich in the amino acid tyrosine, which the brain converts to dopamine. Before dealing with raw oysters at home, make sure you read up about how to buy and store fresh shellfish. Raw oysters are safe to eat, if handled properly.


A few weeks ago, I ordered an oyster knife online from Golda's Kitchen, in anticipation of this lesson. Yesterday I picked up 8 small fresh oysters from the market and today I got down to business! I was pretty apprehensive about the process. Not sure if any of you have seen Bob Blumer's Glutton For Punishment? He participated in an "Oyster Shuck Off" in one episode. Let's just say there was a lot of blood. As it turns out, oyster shucking is not that hard, or that dangerous! Actually, it's incredibly easy. I made it through my eight in under 10 minutes, and had only minor difficulties with two of them. But... this post isn't about how to shuck oysters. I am certainly no expert. There are loads of videos on YouTube that can help you out. All I can tell you is to make sure you have a proper oyster knife, a sturdy wooden cutting board, a clean dish towel and a steady hand! And DON'T STRESS! And if someone tells you a butter knife will work just fine to shuck an oyster, DO NOT BELIEVE IT. You need an oyster knife. You can pick one up at most any kitchen supply or speciality shop for about $10.

OXO Good Grips Oyster Knife
I love topping my raw oysters with a squeeze of fresh lemon, a dash of Tabasco, a little bit of grated fresh horseradish or pickled shallot vinegar - but not all together! I made the Pickled Shallots during week three of the Preserve the Bounty Challenge. French Food at Home does a pickled shallot on fresh oysters. My favourite seafood restaurant, Rodney's Oyster House also serves their fresh oysters on the half shell with a pickled shallot vinegar. It's delicious! Pickled shallots are also a great condiment for many other things, like salads, sandwiches, antipasti platters, meat and poultry!



Pickled Shallot Vinegar

2 large shallots
1 1/2 cups red wine vinegar
1/2 cup sugar
1/2 tsp salt
1 sprig fresh thyme

1. Peel shallots and slice thinly.

2. In a medium saucepan, mix together vinegar, sugar and salt. Bring to a boil, stirring often to dissolve sugar. Add shallots and stir.

3. Bring to a simmer and cook for one minute. Add thyme sprig. Remove from heat and let cool at room temperature.

4. Transfer mixture to a glass canning jar. Cover and refrigerate for at least one week before using. Can be stored in the refrigerator for up to two months.

Alternatively - if you want to heat process your canned shallots for shelf stable storage, complete the directions up to step 3, but do not let the mixture cool. Pack shallots into cleaned and sanitized jars with a small sprig of thyme. Fill with hot vinegar mixture to 1/2 inch below the rim. Cap your jars and process in a water bath canner for 10 minutes.

Lobster Bisque

A "bisque" is a smooth, creamy, soup with French origins. Bisque is broth left after simmering shellfish with aromatic vegetables, straining, then mixing with cream. According to Wikipedia, the name "Bisque" is thought to either be derived from The Bay of Biscay (on the West side of France and the North side of Spain), or from the term "bis cuits", which is a Spanish/French jumble, meaning "twice cooked".

This soup an involved and long process, especially when you factor in the lobster dinner required in advance of the soup making, but in the end, it is well worth it.

From this:



To This:



Serves 2 entrees or 4 appetizers

left over parts of 2 cooked lobsters (legs & bodies)
4 tbsp butter
1 large onion, chopped
2 carrots, chopped
4 cloves garlic crushed
1 bay leaf
1/3 cup tomato paste
1/2 cup brandy or sherry
1/4 cup sweet white whine
2 tomatoes, chopped
few sprigs of thyme
6 cups water
salt
pinch cayenne
1 1/2 cups cream (I used Half & Half Coffee Cream!)
1 1/2 tbsp cornstarch
2 tbsp warm water
1/2 cup cooked lobster meat, in chunks (reserved until end)
A few springs of Italian parsley, chopped (reserved until end)
sour cream (optional)

1. Chop the lobster remains into smaller pieces and place in a bowl.

2. Melt butter in a large saucepan over high heat. Add onion, carrots, garlic and bay leaf to pot. Stir until veggies are translucent.

3. Add tomato paste and stir together for a couple minutes. Add lobster pieces, then add brandy and white wine and mix well. Add tomatoes, thyme, cayenne and salt. Give it a quick stir. Add water and stir again. Let cook, uncovered, for about 1 hour, until volume is reduced by half.

4. Once soup has reduced, place a fine mesh strainer over a large bowl. Strain the soup by ladling it into the strainer. Press the liquid out using the back of a large spoon. Discard the solids. Pour the liquid from the bowl back into the saucepan.

5. Stir in cream and simmer for 10 minutes. In a small bowl, mix cornstarch with warm water and add to soup. Simmer for two minutes, and stir, until slightly thickened. Remove from heat. Skim off any fat from the top of the soup, then whisk quickly for a few minutes so the soup is frothy. This will help incorporate any remaining fat into the soup and incorporate air into it, making it lighter and creamier. Let soup stand for a few minutes so the froth subsides slightly.

6. Drop a spoonful of lobster meat into each bowl. Ladle bisque into bowls over top of lobster. Garnish with fresh chopped parsley and sour cream. Serve with a warm Cheddar Bay Biscuit.

Cheddar Bay Biscuits

My dad called the other day from the East Coast to say he is bringing fresh lobster home. "Call your sister and plan a dinner", he said. I've eaten lobster before but always with steak, garlic mashed and veggies. This time I wanted something different so I Google'd "Lobster Dinner" and asked my co-workers to see what they would suggest.

One of my co-workers, with roots in the Maritime Provinces, immediately said "Cheddar Biscuits!!!!". The sentiment was echoed online, where several sites recommended cheddar biscuits or cheese appetizers. More Google'ing led me to a recipe for Red Lobster's Cheddar Bay Biscuits. I've never eaten at Red Lobster but another co-worker assured me that the Cheddar Bay Biscuits are "to die for".

As for the rest of the meal, it's all very light and fresh to pair with the rich taste of the fresh lobster. My sister is supplying the wine (Chardonnay, although Riesling and Sauvignon Blanc are also recommended pairings). Our starters will be the Cheddar Bay Biscuits with a salad of mixed greens and balsamic vinaigrette (and perhaps crumbled goat cheese). Sides dishes will be steamed (or grilled) asparagus (possibly with The Pioneer Woman's Blender Hollandaise Sauce) and corn on the cob. The lobster will be grilled and served with melted garlic butter and lemon wedges. For dessert... I'm not quite sure yet. Either a cheesecake or sorbet with fresh fruit. It will be a very, very substantial, rich and butter heavy meal! I won't need to eat for days afterwards... but you know I will anyway!

Now for the biscuits... These biscuits are not healthy, wholesome, natural, fresh or anything else I strive to achieve with the recipes on this blog. They are, however, delicious, light, airy, flaky, cheesy, buttery and totally sinful. Enjoy in moderation. :)



Recipe comes from Top Secret Restaurant Recipes 2 by Todd Wilbur.

Red Lobster's Cheddar Bay Biscuits:

2 1/2 cups Bisquick Baking Mix
3/4 cup cold 2% or Whole milk
4 tbsp cold butter, cut into small chunks
1/4 tsp garlic powder
1 heaping cup grated cheddar cheese (I used a Tex-Mex blend because that's what I had... sooo good!)

Brush on Top:

2 tbsp butter, melted
1/4 tsp dried parsley flakes
1/2 tsp garlic powder
pinch salt
pinch cayenne(optional)

1. Pre-heat oven to 400 degrees.

2. In a medium bowl, combine Bisquick with cold butter using a pastry blender. If you don't have a pastry blender, try a large fork, a potato masher or even your hands. There should be small chunks of butter, about the size of peas, throughout the mixture.

3. Add cheddar cheese, garlic powder and milk. Mix by hand until combined and formed into a dough.

4. Break off 1/4 cup portion of dough and roll into a rough ball. Drop onto an ungreased baking sheet. Continue with rest of dough. Will yield 12 portions.

5. Bake for 15-17 minutes until the tops of the biscuits begin to turn light brown.

6. When you take the biscuits out of the oven, mix together the ingredients from the "Brush on Top" section. Using a pastry brush, brush the garlic butter over top of the biscuits. Be very generous and use all the butter. Serve warm.

My Sister's Sesame Crusted Ahi Tuna

My sister made this dish for my Dad's 60th Birthday Cocktail Party. I absolutely loved these delicious little tuna bites with two dipping sauces and I have been craving more ever since. On the way home from work tonight I stopped by the store, picked up a small piece of fresh Ahi and made my own version.

My two Ahi tuna pieces equaled just over 330 grams (approx 12 ounces). Very small indeed, but plenty to serve two for dinner. The recipe is based on the amount of fish I had. Adjust measurements up or down based on the size of your fish.

Sesame Crusted Ahi Tuna:

2 small pieces fresh sushi grade Ahi tuna
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1/4 tsp Fleur de Sel with Wasabi (I used one made by The Cape Herb & Spice Company. It's available at IGA. My sister got her blend from Choices Market. If you can't find Fleur de Sel with Wasabi, try using a 1/2 tsp course sea salt with a small pinch of wasabi powder.)

1. Place sesame seeds and salt in a shallow bowl. Wet tuna lightly with water. Press both sides of tuna into the mixture to coat.

2a. Heat grill to high. Spray lightly with oil. Place coated Ahi pieces on hot grill and grill for 2 minutes per side.

or

2b. Heat small amount of oil in a pan over high heat. Place coated Ahi pieces in hot pan and sear for 2 minutes per side.

3. Place Ahi on a cutting board and let cool slightly. Using a very sharp knife, slice Ahi into thin slices, going with the grain. If serving as a main dish, you could cut the pieces larger.

4. Serve with Wasabi Mayo and Sweet Sesame Soy Dipping Sauce. Can be served warm or cold.



Wasabi Mayo:

2 tbsp mayonnaise
1 tsp wasabi paste
or
1/2 tsp wasabi powder

1. Mix together in a small bowl. Add more wasabi to taste.

My sister adds a dash each of green and yellow food colouring to get a nice "wasabi green" colour. I opted not to take this added step. Wasabi Mayo would taste great with an Ahi Tuna burger too!

Sweet Sesame Soy Dipping Sauce:

1 tbsp sesame oil
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
3 tbsp honey
1 tsp finely chopped cilantro (optional)

1. Add everything to a container with a tight fitting lid. Shake well until blended.

This would also make a good marinade or salad dressing!


This recipe was featured on the front page of Tasty Kitchen on July 15, 2010!

Baked Zucchini Fries

When I saw this recipe for Baked Zucchini Fries, I knew I had to try it. I had just about 3/4 of a zucchini in my fridge that needed to be used pronto so this seemed like the perfect fix. If you are a fan of Zoo Sticks from White Spot, but not a fan of the heavy, deep fried, breaded coating, you will love these Zucchini Fries!

Serves 1-2 as an appetizer or side dish

1 medium zucchini, cut into thin sticks, about 2 1/2 inches long
1 egg white, beaten lightly
1/2 cup whole wheat bread crumbs (see here for tips on how to make your own)
1 tbsp grated Parmesan cheese
1/4 tsp dried basil
1/4 tsp dried oregano
1 tsp freeze dried parsley (or fresh chopped)
1/4 tsp onion powder
1/4 tsp garlic powder
sea salt and fresh cracked pepper

1. Pre-heat oven to 425 degrees F. Spray a baking sheet with olive oil spray.

2. Pour egg white into a shallow bowl or plate.

3. Add breadcrumbs and seasonings to a second shallow bowl or plate. Mix well. Set the bowls and the baking pan side by side. (I worked right to left. The egg wash was on the right, the breadcrumbs in the middle and the baking pan on the left.)

4. Using your right hand, dip the zucchini sticks, two or three at a time, into the egg whites, turning to coat well. Still using your right hand, transfer the zucchini from the egg wash to the breadcrumbs. Now use your left hand to turn and coat the zucchini in breadcrumbs then place it on the baking sheet. This is Michael Smith's Wet Hand/Dry Hand method. Continue using this method until all the zucchini pieces are coated and placed on the baking sheet. Ensure they are in a single layer and spaced evenly.

5. Place baking sheet in the oven. Bake for 25 minutes, until golden brown and crispy. Turn zucchini about half way through cooking.

6. Remove from oven and serve immediately with dip of your choice.

Dip suggestions: Marinara sauce, salsa, hot sauce, dijon mustard, ranch dressing or blue cheese dressing!

Clams Provencales

While in North Carolina, we had a huge seafood feast one night of blue crab, jumbo shrimp, fresh tuna and clams. I had the task of preparing the clams. Initially I thought we would have mussels as well so I planned to make my Moules Provencales. Unfortunately mussels aren't in season in the area we were visiting so we only had clams. I figured, why not use the Moules Provencales recipe on the clams?!

Clams Provencales turned out very well! The only difference in the recipe is that clams take longer to cook than mussels. They need 8-10 minutes of steaming before they open up. Some took even longer.

If you would like to make Clams or Mussels Provencales, check my post here!

Easy Tomato Bruschetta

Still working on using up all my perishables before I leave town. Today I have tomatoes and day old baguette. Perfect for Bruschetta!

Traditional Bruschetta (originating in Italy in the 15th century) is simply grilled bread rubbed with garlic and topped with olive oil, salt and pepper. It is also commonly topped with various vegetables, cured meats and cheeses. The version we are used to, using tomatoes, fresh herbs and cheese, is more a North Americanized version than a true Italian creation, but it's still really damn good! And... I just learned (or rather finally admitted), it's pronounced "brus-ketta" not "brush-etta" as I have been calling it for so many years.

1 cup cherry tomatoes, diced small (or roma tomatoes, seeded and diced small)
1 tbsp extra virgin olive oil
1/2 tbsp Italian seasoning (more if you feel sassy)
2 cloves garlic, minced
salt & pepper to taste
1/2 loaf crusty french baguette, sliced
1 whole clove garlic, cut in half
fresh grated Parmesan
few leaves of fresh basil, chiffonade
balsamic vinegar for drizzling

1. Pre-heat oven to 350 degrees.

2. Add tomatoes, olive oil, Italian seasoning, garlic, salt and pepper to a small bowl. Toss well to mix. Set aside for a few minutes for the flavours to blend together.

3. Rub a half garlic clove over each slice of bread and arrange on a baking sheet. Lightly drizzle some olive oil over the bread. Top each slice with a spoonful or two of tomato mixture.

4. Sprinkle some basil on top of each slice, followed by some fresh Parmesan.

5. Bake in pre-heated oven for 5-8 minutes until bread is toasted and cheese is starting to melt. Serve immediately.

Macadamia Nut Crusted Prawns with Pineapple-Papaya Marmalade

A few years ago I went to Hawaii and became obsessed with island food. I loved it so much that I brought home a copy of Sam Choy's Aloha Cuisine and a new phase in my cooking life began. It's been a while since I've made any Island inspired dishes but with the return of summer, I think it's time for a change!

Macadamia Nut Crusted Prawns

1 lb raw jumbo shrimp (21/25 count), peeled & de-veined, with tails on
3 eggs
2 cups panko bread crumbs
1 cup finely chopped macadamia nuts
pinch each of salt and pepper
1/2 cup olive oil

1. Butterfly shrimp and pat dry. Follow instructions here if you aren't sure how to butterfly shrimp.

2. Crack eggs in a shallow dish and beat well.

3. In a separate shallow dish, mix together the panko, macadamia nuts, salt and pepper.

4. In a deep skillet, heat olive oil to medium.

5. Bread each prawn by dredging the prawn through the egg mixture, then with your other hand, dredge it through the breadcrumb mixture, firmly pressing the prawn into the breadcrumbs so it is well coated. Set aside.

6. When you have 5 or 6 prawns coated, place them in the hot skillet. Turn after one minute and continue cooking for another minute, until golden brown. Remove from skillet and place on a paper towel lined plate. Continue with the rest of the prawns.

7. Serve with a side of Sam Choy's Minted Pineapple-Papaya Marmalade.

Variation: Try adding shredded coconut to your panko/macadamia nut mixture. About one cup will do for delicious Coconut Mac Nut Crusted Prawns!

Sam Choy's Minted Pineapple-Papaya Marmalade

1/2 cup papaya, diced
1/2 cup pineapple, diced
3 tbsp sucanat
few leaves of fresh chopped mint

1. Combine papaya, pineapple and sucanat in a saucepan. Simmer for 20 minutes, stirring occasionally. Add a pinch of fresh mint and stir. Set aside to cool.

Mini Cranberry Egg Salad Pitas

I first made this egg salad recipe years ago and I have loved it ever since. I found it in an old magazine. I've since lost the original recipe but I still remember the basics. I tweeked it slightly to remove the added fat of mayo and a couple other undesirables, but the spirit remains the same. This has always been my absolute favourite Egg Salad.

Serves 2

4 mini pita pockets or 1 large pita, cut in quarters
6 hard boiled eggs, peeled
1 tsp dijon mustard
1 tbsp Greek yogurt
2 tbsp dried cranberries, chopped
2 tbsp pine nuts
1 tsp herb seasoning blend or 1 tbsp chopped fresh herbs (your pick!)
salt & pepper to taste

1. Break apart the hard boiled eggs. Reserve three yolks and discard the other three. Add all the whites and three of the yolks to a bowl.

2. Add the Dijon and yogurt. Using a small masher or fork, mash the egg into smaller pieces while mixing everything together.

3. Add the cranberries, nuts/seeds, herbs, salt and pepper. Mix well. Adjust seasonings to suit your tastes.

4. Cut off the tops of the mini pitas to form a pocket. Spoon egg mixture into the pita until just full.

Variations:
- Try changing it up. Minced red onion, sliced green onion, diced celery, chopped fresh parsley, different nuts... you name it, it will work in this recipe!

Wonton Soup with Baby Bok Choy & Shirataki Noodles

Now that you've made wontons, it's time to make wonton soup. My version of wonton soup is very easy because I use a powdered wonton soup mix (Lee Kum Kee brand). It's probably not good for me (MSG! ACK!) but it's quicker and easier than boiling chicken and fish bones for a few hours to get the perfect homemade wonton soup broth. To make the broth more "interesting", I add in a few aromatics to spice it up a bit. The results are quite tasty.

I also add Shirataki Noodles to my soup, which are gluten free and made from yam starch. They can be found in the cooler section of your local Asian market or specialty grocery store. My package looked like the one on the bottom in this picture:

But I've also seen these ones at IGA in the Asian foods aisle (not refrigerated).

Read a review of the noodles here and here.

Wonton Soup with Baby Bok Choy & Shirataki Noodles:

Serves 2 (entree) or 4 (appetizer)

Ingredients:

4 1/2 cups water
3 1/2 tbsp wonton soup mix (my mix called for 2 tsp per 1 cup water)
2 cloves garlic, cut in half
1 inch piece ginger, cut in half
2 Thai chilies, left whole
8 pieces of baby bok choy
1 pkg Shirataki Noodles
12 fresh or frozen wontons
1 green onion or chives, sliced thin, for garnish

Directions:

1. Fill stockpot with water and bring to a boil over medium-high heat. Add wonton soup mix and stir well to dissolve. Add garlic, ginger and chilies. Simmer for 5 minutes.

2. Drain and rinse shirataki noodles under cold water. Add to the soup along with wontons and simmer for another 5 minutes.

3. Add baby bok choy. Place lid on pot and leave to simmer for 5 more minutes.

4. Remove chilies, garlic and ginger. Spoon soup into bowls. Garnish with sliced green onions or chives, if you wish!

Moules Provencales (Mussels Steamed in White Wine)

Mussels were on sale at the market today and I have been wanting to try making them at home for a long, long time so I decided to go for it. When I got home I did some extensive 'net research to ensure I prepared the mussels in the healthiest and most sanitary way possible. One of the things I came across was this hilarious YouTube video of a French Chef preparing "Moules Provencales". I based this recipe on his tutorial and it turned out great.

The video is here.

extra virgin olive oil
1/2 large onion, diced
5 cloves garlic, minced (THE MORE THE BETTER!)
juice of 1/2 a lemon
1 cup white wine
1 to 1.5kg (3 lb) live mussels, washed and beards removed
2-4 tbsp butter
1/4 cup fresh parsley, chopped
1 can diced tomatoes, or 1 fresh tomato, seeded and diced
sea salt & fresh cracked pepper

1. Here is a great article on picking, storing and preparing mussels. If you are not already familiar with mussels, make sure you read up before you begin.

2. Keep mussels refrigerated until ready to use. When ready to cook, pick through your mussels to ensure all are tightly closed. If any are open, follow Chef Jean Pierre's instructions in the video above and lightly tap on the shells and set aside for a few minutes. I found almost all of mine closed after this "tapping" process. Out of the whole batch, I only had to throw out three, two of which had broken shells. The rest were perfectly fine after a bit of tapping and resting - as Chef Jean Pierre said, they really were just sleeping with their mouths open. :)

3. Place mussels in a colander and rinse under cold water. Remove beards (if they are present - mine didn't have beards) and scrub off any barnacles or grit. Mine were "cultivated", or "rope grown" so the shells were very smooth and clean. Wild mussels will likely need a bit of gentle scrubbing.

4. While mussels are resting in the colander, heat olive oil in a saute pan (with a lid) over medium heat. Add onions and sweat for a minute or two then add garlic. Stir until onions turn transcendent.

5. Pour in wine and lemon juice and bring to a simmer. Now, as Chef Jean Pierre said, CRANK UP THE HEAT and pour in the mussels. Immediately put the lid on the pan and gently shake the pan a bit. Watch the clock. Two minutes was the perfect amount of time for my mussels, which is just about when the steam started to come out of the pan.

6. Using a slotted spoon or tongs, remove mussels from the pan and place into a covered serving dish. Gently sort through mussels and discard any that did not open (they only need to open 1 cm, minimum).

7. Strain cooking juices into a bowl. Take the strained liquid and pour back into the saute pan. Discard the onion/garlic mixture. If a few onions sneak into the juices, that's a-okay.

8. Turn the heat to medium and simmer the wine for minute. Add the butter and tomatoes and bring to a boil. Let reduce for about 5 minutes. Add parsley, sea salt and cracked pepper and stir together.

9. Pour liquid over the mussels. Serve with crusty bread for dipping into the juice!

A+ - This is definitely a fave. I shared the dish with my mom for dinner. Between the mussels and half a baguette, it was all the food we needed.

Pizza a Patate (Potato Pizza)

One of my co-workers told me about a fabulous, homey flatbread appetizer that her Italian mother often makes with fresh pizza dough and thinly sliced baking potatoes. I found a couple interesting recipes online, but I didn't have all the ingredients on hand, so I had to improvise with what I had. Instead of making my own dough, I took the easy way out and used a frozen pizza shell. I also added thinly sliced onion and small chunks of fresh garlic. I covered the whole thing with a very generous drizzle of olive oil and a sprinkle of Italian seasoning, salt and pepper. I baked my flatbread in the oven until the crust turned golden and the potatoes started to get crispy, then topped it with a few fresh spinach leaves and sliced tomatoes. Mozza cheese would be a nice addition, but it isn't necessary.

The addition of fresh garlic chunks was wonderful. The garlic roasted and became really buttery. The Italian seasoning and sea salt was a nice touch too. I don't recommend using pre-cooked or frozen pizza shells. The shell cooks up faster than the potatoes so you risk the shell getting too crispy. Next time I will follow one of the linked recipes and make my own pizza dough. Next time I will also stick with a more authentic Italian Potato Flatbread and skip the spinach and tomato. Simple is best. Potato, onion, garlic, olive oil and seasonings. Delicious!