Did someone say asparagus?

Our trip into Stratford last Wednesday to see a matinee performance of King Lear opened all sorts of culinary opportunities for us this weekend! Whenever we can find fresh, local foods, we get really excited, and start plotting and planning on what we are going to make and who we are going to feed it too. These days, believe it or not, that can be tricky. But by the end of the weekend, we had great success, and empty refrigerators!!

Our long drive home included several stops!
STOP #1: We stocked up on a few things at one of our favorite butcher shops, The Butcher The Baker, on Wellington St. in Stratford and were able to pick up some savoury garlic sausage and flank steak.
STOP#2: Organic Oasis Farmstand on Erb St. We were able to find some wonderful fresh herbs, spring greens, spicy greens, rhubarb and eggs.
STOP #3: Barries Asparagus Farm ! Has anyone eaten any vegetables other than asparagus for the past 2 weeks??? It's so good when picked the same day!

FINALLY: A trip to our favourite dog walking woods near Bloomingdale, where we foraged for more ramps(wild leeks).

Saturdays feast was a late in the day substitute for going out for dinner and a movie. The guys were pushing for a night in, so Bev and Tim studied Lucy Wavermans recipe in the Globe and Mail(Saturday, May 24, 2014 ) for Scallops with Asparagus and Pesto and adapted it for the grill. Here is what they came up with. The Grilled Hangar Steak was a bonus that Tim threw in (to give more colour to the plate!).

Grilled Scallops with Asparagus and Meyer Lemon Pesto

1 lb asparagus

Pesto:
1 small meyer lemon, seeded and cut into pieces(we used an orange, since it was what we had on hand)
1/4 cup fresh basil
1/4 cup fresh mint
1 clove garlic
1/4 cup extra virgin olive oil
1/4 cup Parmigianno Reggiano, grated
salt and freshly ground black pepper
Topping:
1/2 cup fresh breadcrumbs
1 tbsp melted butter
2 green onions, finely chopped
salt and freshly ground black pepper
Scallops:
2 tbsp olive oil
8 large scallops
salt and freshly ground black pepper
Lemon juice for garnish.

To make the asparagus; Blanch asparagus for 2 minutes in boiling water, then plunge them into ice water. Cut into 2-inch pieces on the diagonal and set aside.
To make the pesto: Place pieces of lemon(or orange), basil, mint and garlic into food processor and chop coarsely. Season with salt and pepper.
For the crumble: Prehear oven to 350°F. Toss breadcrumbs with melted butter and green onions and spread out on a baking sheet. Season with salt and pepper and bake until crispy, 5-10 minutes.
For the scallops: Preheat the barbecue on MEDIUM-LOW for 10 minutes. Oil the grids well with sunflower or vegetable oil and increase the temperature to MEDIUM.  Pat the scallops dry, brush with olive oil and season with salt and pepper.  Grill the scallops quickly, about 2 minutes per side, treating them gently.
To assemble, place a tbsp of pesto on each plate and top with asparagus pieces. Place 2 scallops over the asparagus and squeeze fresh lemon juice over top. Sprinkle with green onion/breadcrumb mixture and serve.

Before digging in, fill the wine glasses!

Sundays dinner was a delicious end to a busy day. The flank steak marinated all day, and the vegetables just had to be cleaned and quickly grilled. This left lots of time for golfing, biking, dog-walking, gardening and errands in between!

Marinated Flank Steak with grilled ramps, mushrooms and asparagus

This marinade has a rich, robust flavour that holds up well against the woodsy flavour of the ramps, asparagus and mushrooms.

1/4 cup worchestershire sauce

1/4 cup olive oil

2tbsp hoisin sauce

4 cloves garlic, minced

2tsp fresh lime juice

1tsp sirachi sauce

1/2tsp dried ginger

1/2cup cilantro, chopped 

2lb flank steak

1 lb cremini mushrooms

1 lb fresh asparagus, thouroughly washed

1 lb ramps, extra thouroughly washed 

 

Combine all of the ingredients for the marinade in a large flat glass baking pan. Add the flank steak to the marinade, being sure to coat both sides with marinade. Cover with plastic wrap and let sit in the refrigerator for at least 6 hours, or overnight, if desired.

Preheat the barbecue on HIGH for 15 minutes,  then lower heat to MEDIUM. Remove the steak from the refrigerator one hour before grilling, to allow it to come to room temperature. Lift it out of the pan and pat it dry, reserving the marinade for basting as you grill . Grill the steak for 6-8 minutes per side, turning once with a pair of wide tongs. Do not pierce the flesh of the meat. Let rest for 5 minutes, then slice against the grain and serve with grilled ramps, asparagus and mushrooms.

Both ramps and asparagus need special attention to clean all of the dirt and sand that they carry!

These are quickly grilled while the steak is resting. Brush with olive oil, place over MEDIUM heat and grill for 5 minutes, turning once. Season with salt and pepper.

More wine to celebrate the first perfect spring weekend!

Spring Treasures

At this time of year in Ontario the sun still streams through the trees, and the forest floor is teaming with Trilliums and wild leeks (ramps).  On Wednesday we enjoyed a foraging adventure with our dogs near the Grand River, and gathered some treasures to flavour a very urban dinner party in the lofts. 

To make Mom’s dinner party very simple, we did almost all the preparation in advance, and served room temperature salads.  Cedar plank salmon is always a no-fuss dish that requires very little attention, although we were glad to have Hartman supervising.  Ted grilled the steaks to perfection as always. 

Spring Vegetables with Grilled Ramp Pesto Vinaigrette

For the pesto vinaigrette:

1 small bunch ramps (wild leeks)

1 cup packed fresh basil leaves

½ cup packed Italian parsley

2 tablespoons toasted almond oil

2 tablespoons olive oil

1 tablespoon white balsamic vinegar

1 tablespoon fresh orange juice

1 teaspoon orange zest

Kosher salt and freshly ground black pepper, to taste

For the vegetables:

1 large bunch asparagus, trimmed

3 cups fiddleheads, washed well and trimmed

1 large red pepper, charred, peeled and cut into large dice

For the garnish:

1 tablespoon toasted sesame seeds

Preheat barbecue on MEDIUM.  Roast the red pepper while the barbecue is heating, until it is charred all over.  Then reduce the temperature to LOW. 

Wash the ramps well, peeling off the outer membrane.  Drain and dry them, then brush very lightly with olive oil.

Lay the wild leeks on the grill, and cook, turning occasionally, until very tender, about 10 minutes. Trim off the roots and leaves, and place the cooked white parts into a blender.  Add the basil and parsley, and turn on the blender adding the oils in a slow stream.  Stop the motor to add the balsamic vinegar, orange juice, orange zest, salt and pepper, then blend once more to incorporate. 

Blanch the asparagus and fiddleheads separately, plunging them into ice water when cooked.  Drain well and pat dry with towels.  Cut the asparagus into bite size pieces.  Can be prepared up to one day in advance to this stage. 

Twenty minutes before serving, toss the asparagus, fiddleheads and peeled, diced peppers with the pesto vinaigrette and sprinkle with toasted sesame seeds.  

Miso Glazed Cedar Plank Salmon

8 portions thick salmon filets

 

For the glaze:

½ cup white miso

¼ cup white wine

2 tablespoons mirin

2 tablespoons sherry

1 tablespoon soy sauce
1 teaspoon grated fresh ginger

1 teaspoon freshly ground black pepper

In a flat glass dish, mix together all the ingredients for the glaze.  Lay the fish overtop, skin side up and brush the sides with the miso mixture as well.  Marinate for 30 minutes.  Meanwhile, soak 2 cedar planks in water. 

Preheat the barbecue on MEDIUM for 10 minutes.  Reduce heat to MEDIUM LOW.  Lay the cedar planks on the grill, and arrange the fish on top, skin side down.  Close the lid and cook for 25 minutes.  To serve, slip the spatula between the salmon and the skin (the skin will stick to the plank) and transfer to heated plates. 

 

Grilled Scallops over Roasted Rhubarb

Last Thursday we gathered with some of our walking friends at the 17^th annual Empty Bowls.  This fabulous win-win event is organized by the Waterloo Potters Workshop and the Canadian Clay and Glass Gallery in aid of the Food Bank of Waterloo Region.  Talented local potters create a beautiful array of bowls, and you are invited to chose your favourite to keep.  With this bowl you taste a delicious variety of soups made and donated by local restaurants who are showcasing their culinary offerings, all the while being serenaded by local musicians.  And all proceeds go directly to our regional food bank.  To date they have raised over $220,000!  Just one more reason to be proud of this great community. 

 

For a satisfying and light meal, choose your favourite seasonal soup and pair it with this fresh and flavourful salad:

Grilled Scallops over Roasted Rhubarb

Serves 2 as an appetizer

 For the scallops:

Juice of ½ orange

2 tablespoons vermouth

1 tablespoon olive oil

½ teaspoon dried thyme

Pinch hot smoked paprika

Salt and freshly ground black pepper

6 large dry scallops

For the rhubarb:

2 large stalks rhubarb, cut into sticks

3 tablespoons brown sugar

Zest of 1 orange

For the salad:

1 tablespoon balsamic vinegar

1 tablespoon fresh orange juice

1 tablespoon toasted walnut oil

Salt and freshly ground black pepper

3-4 cups mixed baby greens

In a small glass dish, combine the orange juice, vermouth, olive oil, herbs and spices and whisk together.  Add the scallops and refrigerate for ½ hour.

Preheat barbecue on MEDIUM LOW.    Place the rhubarb in a single layer in a metal dish or foil pan.  Sprinkle with brown sugar and orange zest.  Place this on the top shelf of the barbecue, reduce heat to LOW, and cook undisturbed for 25 minutes, or until the rhubarb is very tender.  Remove from barbecue and let cool.

Grease the grids well with sunflower or vegetable oil and increase the temperature to MEDIUM.  Grill the scallops quickly, about 2 minutes per side.

Whisk together the vinaigrette in a medium bowl and toss in the greens.  Place the greens on 2 salad plates.  Carefully transfer the cooled rhubarb in 3 sets of 2 sticks and place on top of the greens.  Top each rhubarb stack with a grilled scallop.  

Beef Tenderloin

Kris and Andrea were away for the weekend and it was up to the Guest Editor to keep the home fires burning. Over the weekend Reid touched down briefly on his way home from school and on his way to his summer job. We were inspired to host a “coming home and away again” party in his honour.

  We started with beef tenderloin trimmed by one of our favourite butchers, Rob Brady, from Brady’s Meat and Deli. Tim did a riff on Ted’s “20/20/20” method. First he seasoned it with a zesty salt mixture called “four seasons blend” from Adam Perry Lang’s book, “Charred and Scruffed”. Then, on to the grill on the large side of the BBQ (we have a Broil King XL that is a big BBQ split into two independent parts: a small side and a larger size) for 20 minutes to sear the outside. Off the grill and (this is the riff part) onto the small side to sit for 20 minutes on a grill that is NOT turned on. Back to the big side for the final 20 minutes. Then rest for a final 20 minutes.

We served the beef with my world famous (and super simple, super tasty) Charmoula sauce. Fat and sweet spears of asparagus came to us from Washington via Vincenzos. Seeing asparagus that is “practically local” is a sure sign that, despite the cold and wet, spring is making a steady march northward and will soon cross the border into Canada. We can hardly wait.

The spicy Moroccan orange salad is a recipe from our favourite collection of books from the owners and chefs at Ottolenghi. Like many of their recipes, this one from their book, “Plenty” is easy to prepare and can be made ahead.  It has oodles of flavor and is quite spicy. We did not serve the carrots with yogurt and likely that dollop of yogurt on top would cool the spice perfectly. Don’t leave out the preserved lemons because they add a delightful freshness to the dish. I found them at Vincenzos but the internet is filled with recipes for preserved lemons and even a quick preserving method.

Mashed potatoes need no explanation and are always easy and delicious. What made these mashed potatoes especially thrilling (yes thrilling) was the addition of butter-flavoured olive oil. One of our group has a dairy allergy and mashed potatoes with milk and butter have never been on the menu. Recently, at an olive oil tasting bar, Andrea found a bottle of butter-flavoured oil and we have been “buttering” vegetables and popcorn ever since. Adding it to mashed potatoes (with coconut milk instead of cows milk) was sublime.

We topped off the meal with Nora and Lindsay’s (quickly becoming signature) dessert of gluten free dairy free carrot muffins with cream cheese icing. Lindsay has perfected the tiny fondant carrots on the top for a cheerful bit of spring to round out our welcome home and away again dinner.

Recipes:

Charmoula Sauce

1 cup mayonnaise

juice of one lime

tablespoon chipotle peppers with adobo sauce

1 tsp cumin

2 cloves of garlic

½ cup chopped fresh cilantro

mix everything together. Make it ahead so the flavours combine before serving.

Four Seasons Blend

1 cup kosher salt

2 tbsp freshly ground black pepper

2 tbsp garlic salt

1 tsp cayenne pepper

Combine everything in a spice grinder, and blend together. Keeps in an airtight container for up to one month. 

Tip:  To clean the spice grinder afterward, throw in a handful of rice and blend until fine, then wipe with a paper towel.  This will remove the aroma of the spices.

Spicy Moroccan Carrot Salad

Serves 4

2 lbs carrots

1/3 cup olive oil

1 medium onion, finely chopped

1 tsp sugar

3 garlic cloves, crushed

2 medium green chiles, finely chopped

1 green onion, finely chopped

1/8 tsp ground cloves

¼ tsp ground ginger

½ tsp cinnamon

1 tsp sweet paprika

1 tsp ground cumin

1 tbsp white wine vinegar

1 tbsp chopped preserved lemon

salt

2 ½ cups chopped cilantro leaves

½ cup Greek yogurt

peel the carrots and cut them into ½ inch thick rounds (I cut them on the diagonal). Place in a large saucepan and cover with salted water. Bring to the boil, then turn down the heat and simmer for about 10 minutes (the carrots should be tender but still crunchy). Drain in a colander and leave to dry out.

Heat the oil in a large pan and sauté the onion for 12 minutes on medium heat until soft and slightly brown. Add the cooked carrots to the onion, followed by all the remaining ingredients, apart from the cilantro and yogurt. Remove from the heat. Season liberally with salt, stir well and leave to cool.

I warmed these very slightly on the stove just before serving. Then add the cilantro and serve with a dollop of yogurt.

Gluten Free Carrot Muffins

This recipe is from “The allergen-free bakers handbook” a book that my friend, Maryann, found on the discount table somewhere.  Despite its less than grand provenance, it is my go-to cookbook for delicious gluten-free dairy-free baking.

 

1 ½ cups GF flour

¼ tsp + 1/8 tsp xanthan gum

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon

2 eggs

3 tbsp vegan yogurt

½ tsp vanilla extract (we had to borrow JLo’s homemade vanilla from Andrea’s cupboard. Delicious. Thank you JLo!)

1 cup white sugar

¾ cup canola oil

1 tsp grated fresh ginger

1 ¼ cups finely shredded carrots

1 recipe orange buttercream icing

preheat oven to 350. Line a muffin tin with paper liners

whisk together flour, xanthan gum, baking powder, baking soda, salt and cinnamon in a large bowl. Set aside

combine egg, yogurt, vanilla, sugar, oil and fresh ginger stirring well, about 1 minute. Add the carrots and mix until combined

Add the flour to the carrot mixture.

Fill the muffin liners about ¾ full of batter

Bake in the center of the oven for 24 minutes rotating the pan halfway through.

Orange butter cream icing

1 cup dairy free, soya free shortening

½ cup dairy free cream cheese

3 cups confectioners sugar

¼ cup orange juice

2 tsps orange zest

pinch of salt

in a stand mixer, cream the shortening and cream cheese on medium  about 2 minutes

add the sugar in three batches, mixing after each addition

add the orange juice, zest and salt

beat until light and fluffy. About 5 minutes.