Dinner with Gerrie and Egon

We had a fun and busy week preparing for a dinner party and barbecuing demonstration that was auctioned off with our cookbook, GATHERING AROUND THE GRILL,  at the Waterloo Region Down Syndrome Society Gala .  We really wanted to make it a special evening for the generous donors, Gerrie and Egon Stein and their guests!  In anticipation of this spring dinner we went foraging once again and dug up the last of the season’s wild leeks, and then visited our favourite local farmer, Barrie’s Asparagus  for rhubarb, asparagus, and locally grown tomatoes. 
 

With 12 people gathered around our table, we enjoyed the following menu:

 Black Bean Quesadillas with Guacamole and Asparagus Salsa

Warm Shrimp Cocktail

Asparagus and Wild Leek Soup with Parmesan Croutons and White Truffle Oil

New York Strip Steaks with Blue Cheese Butter

Grilled Vegetable Platter with Peppers, Zucchinis, Ramps, and Asparagus

New Potatoes with Black Olives and Pancetta
 Rhubarb Pudding Cake with Vanilla Ice Cream

Warm Shrimp Cocktail

Rhubarb Pudding Cake

It was great fun meeting some new friends and sharing our passion for grilling with them!!!

New Potatoes with Black Olives and Pancetta

Composed Grilled Vegetable Salad

We love our happy helpers!

For the Vegetables:
2 zucchini, cut lengthwise
2 yellow/ or orange peppers, cut in large chunks
20 wild leeks, cleaned, trimming roots and leaving greens attached
1/2 pound asparagus, blanched or grilled
olive oil
6 ripe tomatoes, cut in large chunks
For the Topping:
1/4 pound feta cheese, crumbled
1/4 cup kalamata olives

 For the Basil Vinaigrette:
  8        tablespoons  olive oil
  5        tablespoons  balsamic vinegar
            handful  fresh basil -- chopped
  2         cloves  garlic -- minced

Lightly spray the zucchini and peppers with olive oil, and place on a preheated barbecue.  Grill until tender crisp, turning 3 times for great grill marks . Once cooked, cut the peppers into strips.

Whisk together the vinaigrette ingredients.  On a large white platter, arrange the vegetables decoratively, with the
tomatoes in the centre, the zucchini on the outside, the asparagus stacked against the zucchini, and the peppers stacked against the asparagus. Scatter the feta cheese and olives on top. Drizzle with basil vinaigrette.

 Asparagus and Wild Leek Soup

2 tbsp olive oil

1 cup wild leeks, chopped
1 carrot, chopped
1/2 cup white wine
1 medium potato, peeled and diced

1 bunch asparagus spears, cut into 2 inch pieces, reserve tips for garnish(approx. 3 cups)
31/2 cups chicken stock
1/2 cup baby spinach, packed firmly
salt & pepper, to taste
cayenne, to taste
Croutons:
1 baguette
1/2 cup olive oil
2 cloves garlic
1/4 cup shaved parmesan cheese

truffle oil

Prepare soup:
In a large saucepan, saute leeks and carrot in olive oil for approximately 3 minutes. Add white wine to de-glaze pan and cook for another minute. Add chicken stock, potatoes, asparagus stems. Bring to a boil, reduce and simmer for 40 minutes, until potatoes are tender. Add spinach leaves and simmer 2 more minutes. Puree with hand held immersion blender. Add more stock if pureed mixture is too thick. Season with salt, pepper and cayenne. Meanwhile, blanch the asparagus tips for 1 1/2 minutes and set aside till later for garnish.
Grilled Croutons:
Preheat barbecue on MEDIUM. Slice baguette into 1/2 inch rounds. Using a silicone brush, lightly coat both sides with olive oil. Place over preheated grids and toast for 5 minutes, turning frequently to prevent burning. Turn off grill and leave in closed barbecue to cool down, as this will allow the croutons to dry out. When cool, rub the croutons with crushed garlic cloves and top with shaved parmesan.. Set aside in a closed container until ready to serve.
To serve:
 Ladle soup into soup bowls. Garnish with a crouton and 2-3 asparagus tips and drizzle 3-4 drops truffle oil on surface of soup. Enjoy.

On Saturday night we were treated to a Gala event for Students Offering Support aka S.O.S. ( which was held at WLU as part of their annual conference.    Our friend Lindsay,  their Director of International Outreach, introduced us to this wonderful organization.  The concept is great:  Students on North American university campuses volunteer to tutor exam preparation courses.  All proceeds from the tutoring sessions are directed to building schools in South America.  Better still, students and now also people from the general public sign up for trips to these locations and put their muscle into the actual building of these structures.  At Saturday’s Gala we were inspired by the enthusiasm of this committed group of young volunteers who are making a big difference in the lives of other students here and in South American communities.  

Grill lots of vegetables so that you can make Vegetarian Paninis with Chevre and Pest

o  tomorrow!!

may 24

It may seem like a cliché, but after this weekend, we can both sincerely take a deep breathe and say “it’s that time of year again!”  The time of year that we refer to is the cottage season, when the size of our families seems to swell 10-fold on weekends.  When you have 4 children in your family, and they all ask if they can have “a few friends” for the weekend, you better be ready for a crowd! 

And so it was this weekend. With the garden and the boats to put in and a lot of winter dust to clean up, neither of us wanted to be overwhelmed with feeding the masses. This is where the tried and true crowd-pleasers really pay off.  One of the best things that you can do for yourself is prepare a couple of side dishes ahead of time.  That way, you can enlist a few people to help with the grilling and enjoy the gathering.  We love getting to know our kids friends around the barbecue -it is a very social and relaxing atmosphere.

On Wolfe Island, we had 14 young friends as our house guests, not to mention the other friends that dropped in to say hello after the long winter. Along with the Beer -brined pork chops with Grilled Pineapple and Corn Salad,  and a mountain of fresh grilled farmers sausage  – this weekends  menu included traditional potato salad, salad of mixed greens  and greek pasta salad. 

Beer-brined Pork Chops with Grilled Pineapple and Corn Salad

6  thick cut pork rib chops

1 bottle beer

1 tbsp salt

1 tbsp brown sugar

1 tbsp barbecue rub(your favourite)

1 clove garlic, minced

Juice of 1 lime

1 sprig of fresh rosemary

Combine brine ingredients in a large flat dish. Place pork chops in brine and set aside for 2-3 hours. Remove chops from brine and pat dry.

Preheat barbecue on MEDIUM-HIGH and brush the cooking grids with oil. Place the chops on the grids and reduce heat to MEDIUM. Cook for 5 minutes per side, remove from grill and serve with Grilled Pineapple and Corn Salad.

Grilled Pineapple and Corn Salad

1 pineapple

5 cobs fresh corn

1 red pepper, diced

½ red onion, diced

½ cup cilantro, chopped

For the vinaigrette:

2 tbsp olive oil

   Juice of 1 lime

1 tsp honey

½ tsp Tabasco Sauce

 Salt & pepper to taste

Preheat the barbecue on MEDIUM-HIGH.  Remove husks and silk from corn and slice pineapple into ¾ inch rounds. Brush lightly with oil and place directly on grids. Reduce temperature to MEDIUM. Turn after  5 minutes and grill for 5 more minutes.   Remove and set aside. Meanwhile, prepare vinaigrette by combining olive oil, lime juice, honey, Tabasco and salt and pepper in a glass bottle and shake vigourously.

When cooled, remove niblets from the corn with a sharp knife and dice pineapple. Combine in a large bowl with red pepper, red onion and cilantro. Toss with vinaigrette and serve with beer- brined pork chops.

At Oak Island on May 24^th weekend, the vegetable garden is a big priority.  We managed to get peas, 4 kinds of beans, beets, carrots, onions, shallots, potatoes, basil, parsley, zucchini, sunflowers, arugula, and an array of lettuces all tucked into the ground.  Thanks to our kids and their team of friends it was fun and fast, and this year it was even hot enough for a very quick dip in the lake to clean up!

Meals on work weekends need to be simple and quick.  Saturday night’s Spring Chicken evolved from chopping up whatever had resurfaced in our herb garden (sage, parley, oregano and chives) as well as a precious stalk of young garlic, planted last fall and plucked from the ground before the cloves separate. 

Spring Chicken!

8 boneless, skinless chicken breast halves

3 tablespoons olive oil

1 teaspoon Dijon mustard

Splash of white wine vinegar (lemon juice would be good too but we didn’t have any on hand)

Handful each of chives, sage, parsley and oregano, washed and chopped finely

1 stalk of young garlic, minced

Salt and freshly ground black pepper, to taste.

Whisk together all the marinade ingredients in a large glass dish, add chicken, and cover tightly.  Allow to marinate 1-6 hours, refrigerated. 

Preheat barbecue on MEDIUM-HIGH  and brush grids liberally with vegetable oil.  Place chicken on the grill on a 45° angle  and reduce heat to LOW.  For Perfect Grill Marks, cook 3 minutes before turning  over on the same 45° angle.  After 3 more minutes, flip over on the opposite 45°.  Cook three more minutes before flipping to the same 45° and turn off the heat for the last 3 minutes.  

We had two kinds of light shows competing in the Muskoka skies on Sunday night.......

Arisa Knows How to Throw a Party!

 

The Birthday Boy!

For us it is the highest form of flattery to be invited to a party where our recipes have been incorporated into the menu!  Such was the case on Saturday night when our friend Arisa organized a wonderful surprise 50th birthday party for her husband Steve.  

Laura and Arisa

 A highlight of the evening was when Arisa's neighbour from the cottage, Laura, swapped barbecue secrets with Ted as they both hovered around the grill.  It's always fun to meet up with kindred spirits who are passionate about outdoor cooking!








 

  Pancetta Wrapped Shrimp
(These were a huge hit with Arisa's brother, Greg)

  2          teaspoons  paprika

1/2       teaspoon  cayenne

1/2      teaspoon  curry powder

1/2      teaspoon  ground cumin

1/2      teaspoon  ground coriander

1/2      teaspoon  salt  

1/2      teaspoon  freshly ground black pepper

  1         tablespoon  olive oil

  2        tablespoons  sugar

  2        tablespoons  fresh lemon juice

 24        jumbo shrimp -- shelled and deveined

 12       thin slices  lean pancetta -- sliced in half

Preheat barbecue on HIGH.

Combine the first 10 ingredients in a medium sized mixing bowl.  Add the shrimp and marinate for 30 minutes.  Drain shrimp and wrap with the pancetta, securing with a toothpick if necessary.

Reduce heat to MEDIUM HIGH.  Brush the cooking grids with olive or vegetable oil.  Grill 2-3 minutes per side, until the shrimp becomes opaque and curls.

                            

 Bean Salad with Dill Vinaigrette

  2       pounds  beans

For the Vinaigrette:

  3        tablespoons  dijon mustard

  3        tablespoons  honey

  1        lemon -- freshly squeezed

  3        tablespoons  apple cider vinegar

 1/2      cup  olive oil

 1/2      cup  fresh dill -- finely chopped

             salt and freshly ground black pepper -- to taste

Bring a large pot of salted water to a boil.  Add beans and cook until just tender crisp, about 5 minutes.  Drain and place beans in a bowl of ice water for 5 minutes.  Drain again.  Lay towels or paper towels over

cooling racks.  Dry beans well, then wrap them up in damp towelling, and refrigerate until ready to use. (Can be prepared one day in advance to this stage).

Combine all the dressing ingredients if using the same day.   If preparing more than one day in advance, omit the dill until the last minute.

Arrange the beans decoratively on a platter.  Just before serving, drizzle with the dressing. 

  Warm Shrimp Cocktail

  2        pounds  jumbo shrimp -- peeled and deveined with tails intact.

  2        tablespoons  olive oil

            kosher salt and freshly ground black pepper -- to taste

   For the Cocktail Sauce:

 1/2      cup  ketchup

 1/2       cup  chili sauce

  2        tablespoons  onion -- minced

  1        teaspoon  pureed chipotle chili peppers in adobo sauce

  3        tablespoons  prepared horseradish

  1         tablespoon  lemon juice

  1         teaspoon  lemon zest

             kosher salt -- to taste

Preheat barbecue on HIGH.  Reduce the heat to MEDIUM  brush or spray the cooking grids with vegetable oil to prevent sticking. 

Meanwhile, combine the ingredients for the cocktail sauce in a medium bowl, and reserve.

Toss the shrimp with olive oil, salt and pepper, then place on the barbecue.  Grill approximately 2-3 minutes per side, turning with tongs, until opaque and firm.  Do not overcook.

Serve warm with cocktail sauce.

Zucchini Rolls
(Arisa served these as an appetizer, but they also make a good buffet side dish)

3 medium zucchinis, cut ¼ inch thick, lengthwise

1 tablespoon olive oil

4 ounces (125 g) chevre (soft goat cheese), at room temperature

    freshly ground black pepper & kosher salt

2 tablespoons sun-dried tomatoes, oil-packed, minced

1 teaspoon oil, from the sun-dried tomatoes

1 teaspoon fresh thyme, minced

2 tablespoons parmesan cheese, freshly grated

Preheat barbecue on HIGH

Brush both sides of sliced zucchini with olive oil and sprinkle with salt & pepper.  Place the zucchini on the barbecue and reduce heat to MEDIUM. Grill for 4 minutes per side. When cooked, set on wire rack to cool.

In a small bowl, combine the chevre, salt, pepper, sun-dried tomatoes, oil and thyme.

 Using a small spatula, spread the cheese thinly over one side of the zucchini. Lightly roll the zucchini, and place seam side down on a small parchment lined baking sheet. Sprinkle with Parmesan cheese.  Place baking sheet on top rack of barbecue for 15 minutes.

Urban Foraging

Last week it was finally warm enough for us to venture into the nearby forest to spend some time foraging for ramps, otherwise known as wild leeks.  This is a ritual we look forward to every spring, heading to..........our secret source (thanks, Tim!).  Ramps are easily recognized by their wide and flat dark green  leaves.  They are a tender, pungent root with a garlic/onion flavour that is very versatile.  Be sure to bring a trowel to loosen the earth around them so that you do not break off the treasure below.

 

They are delicious raw,  grilled, or sautéed in butter for pasta sauce, omelettes, salads and vegetable side dishes.   Of course they are best fresh from the ground, but we have also had good success with chopping and freezing them, so every once in a while we can throw a handful of spring into winter dishes.

Grilled Ramps

Prepare ramps for grilling by cutting off the roots, removing the slimy covering of the bulb and rinsing well in cold running water. Shake off excess water and lay out on a clean dish cloth to dry.

Preheat barbecue on HIGH, and reduce temperature to MEDIUM HIGH.  Brush ramps with oil and place on the diagonal directly on the grids. Grill for 4 minutes, flip over and grill for another 4 minutes.

Grilled Sirloin Steak Salad with Grilled Ramps and Portobello Mushrooms.

This is a great spring dinner for families on the go. You can use whatever vegetables that you have in your refrigerator. We used what we had!

½ pound ramps, cleaned and grilled

½ pound Portobello mushrooms, cleaned and grilled

2 sirloin strip steaks, grilled

½ red onion , sliced thinly

½ English cucumber, sliced thinly

1 cup cherry tomatoes

4 cups mixed spring greens

½ cup greek feta cheese, crumbled (optional)

Vinaigrette:

1/3 cup balsamic vinegar

2/3 cup extra virgin olive oil

1 teaspoon grainy mustard

1 teaspoon honey

Salt and freshly ground black pepper, to taste

Grill ramps, mushrooms and steak over MEDIUM HIGH heat on a preheated barbecue, for 4 minutes per side. Please follow this link for How to grill the Perfect Steak.

After letting steak and mushrooms rest for 5 minutes, slice them and layer over top of lettuce, along with the grilled ramps and other fresh vegetables. Drizzle with vinaigrette and garnish with feta cheese, if desired.

Grilled Asparagus with Ramps, Peameal Bacon and Roasted Peppers

1 red bell pepper

1 yellow bell pepper

1 tablespoon olive oil

1 bunch asparagus, washed thoroughly

1 handful ramps (about a dozen), cleaned

2 slices peameal bacon

2 tablespoons balsamic vinegar

Parmesan Cheese for garnish

2 tablespoons chopped fresh herbs

Salt and freshly ground black pepper, to taste

Preheat barbecue on MEDIUM HIGH and place the peppers directly on the grids.  Cook, turning occasionally, until all the skin is charred.  Remove from heat and let rest until cool enough to handle, then peel the skin, remove the seeds and chop into 1” chunks.

Meanwhile, toss the asparagus and ramps in olive oil.  Reduce barbecue temperature to MEDIUM and set the asparagus and ramps on the grill.  Rotate them on the grill until just tender, about 4-5 minutes.  At the same time, grill the peameal bacon about 2 minutes per side. 

Chop the asparagus into 1” pieces.  Chop the ramps a little more finely, and dice the peameal bacon. 

Place the asparagus on a heated platter, scatter with the roasted peppers, then the bacon and ramps.  Drizzle with balsamic vinegar, and garnish with cheese, herbs, salt and pepper.

New Potatoes with Ramps and Pancetta

1 pound new potatoes, cut into quarters

8-10 slices pancetta, chopped into 1” pieces

Handful of ramps (about a dozen), diced using the white and purple parts

¼ cup pitted kalamata olives, chopped

1 teaspoon red pepper flakes

3 tablespoons chopped fresh herbs, preferably parsley and oregano

Butter or olive oil

Grease a large sheet of heavy aluminum foil with butter or olive oil and scatter with ½ the pancetta.  Add potatoes, ramps and olives, sprinkle with red pepper flakes and scatter with the remaining pancetta.  Cover with another greased sheet of foil, and roll together the edges all the way around to form a tight package. 

Place on the top rack of a preheated barbecue set at MEDIUM and cook for 15-20 minutes.  Carefully turn the package over, taking care not to pierce the foil, and cook for another 15-20 minutes.  Potatoes should be tender and slightly caramelized.  Top with chopped herbs and season with salt and pepper to taste

Briar and Pepper enjoy the outing with Nora and Sammie

Trout Lilies share the forest floor with ramps at this time of year