Coulotte Steak and Grilled Leeks

Cooking with Teddy can at times feel like an aerobic workout.   His frantic creativity involves aggressive chopping, slamming, spinning, shaking, dashing in and out, and generally high-energy movements. But by the time you sit down to one of his flavourful, harmonious creations you quickly forget all the chaos.  He recently discovered a new cut of beef at his favourite Kensington Market butcher, Sanagan’s Meat Locker:  coulotte steak, which is a cut from the sirloin family.  It is thick and flavourful, and benefits from a marinade to tenderize it. 

Grilled Coulotte Steak

 

1 coulotte steak

for the marinade:

1 teaspoon grated fresh ginger

2 cloves garlic, crushed

2 tablespoons soy sauce

2 tablespoons worcestershire sauce

2 tablespoons olive oil

1 tablespoon sesame oil

freshly ground black pepper

Place the steak in a flat glass dish.  Whisk together the marinade ingredients and pour them overtop of the steak.  Turn the steak to coat it well.  Cover and refrigerate for at least 2 hours, preferably overnight.

Bring the steak to room temperature for 20 minutes.  Preheat the barbecue on MEDIUM HIGH for 10 minutes.  Reduce the heat to MEDIUM and grease the grids with olive oil.  Place the steak on the 45° angle and cook for 3 ½ minutes.  Flip to the other side on the same 45° angle for another 3 ½ minutes.  Remove to a platter, tent with foil to rest for 7 minutes to reabsorb juices and to allow the meat to cook evenly.  Replace the meat on the grill on the opposite 45° for 3 ½ minutes, then flip to the same 45° for a final 3 ½ minutes.  Let rest for 10 minutes before carving against the grain into ½” slices.

Haley was an excellent sous-chef!

Grilled Garden Leeks

1 bunch leeks, white and light green parts only

olive oil

Kosher salt and freshly ground black pepper

2 tablespoons each red wine and red wine vinegar

Trim most of the roots off the leeks, and slice them in half lengthwise.  Rinse to remove any sand.  Let drain to dry.  Drizzle with olive oil, and sprinkle with salt and pepper. Lay the prepared leeks on a preheated grill set to MEDIUM.  Cook until just beginning to caramelize, about 5 minutes.  Lay them on a sheet of aluminum foil, and sprinkle with the red wine and red wine vinegar.  Seal the package tightly and replace it on the grill for a further 10 minutes until very wilted and tender.  Open the package carefully to avoid steam burns, and sear the leeks with a final turn on the grill.  Serve along side any meat or poultry.

Harvest Time in Waterloo County

Fall in Waterloo County offers a bounty of local ingredients, and we gathered together a selection of them for the recipes that we developed this past weekend.  Of course some of the ingredients were as local as our own gardens!  Both the Grilled Corn and Pepper Quesadillas, and the Roasted Beet, McIntosh Apple and Wheatberry Salad with Feta Cheese can be served as an appetizer, lunch, or part of a buffet.  And either would be an ideal dish to bring to a potluck. Try them both this week.

Grilled Corn and Pepper Quesadillas

 

1 onion, halved and thickly sliced

1 tablespoon butter

1 cob corn, grilled and cut off the cob

1 yellow bell pepper, roasted and coarsely chopped

1 jalapeno pepper, seeded and minced

4 slices bacon, cooked and chopped

Five Brothers Cheese, grated

8 medium flour tortillas

a little vegetable oil

Melt the butter in a medium skillet and add the onions.  Cook on low heat until very tender and caramelized, about 30 minutes.  Meanwhile, roast the bell pepper until blackened and grill the corn in its husk on the barbecue.  Let cool, then peel and chop the pepper, and husk the corn and cut it off the cob. 

To assemble, brush one side of each flour tortilla with a little vegetable oil.  This will be the outside of the quesadillas, and the oil both prevents sticking and promotes crisping.  Place the tortilla oil-side down on a cutting board.  Sprinkle with a quarter of each of the vegetables and bacon, leaving a border around the edges.   Sprinkle with cheese almost to the edge.  Cover with the second tortilla, oiled-side-out.  Repeat with the remaining ingredients. 

Reduce the temperature of the gas grill to LOW, and place the quesadillas on the grill for about 2 minutes.  Using a very large spatula, turn them ¼ turn for 2 minutes.  Flip to the other side and cook for 2 minutes, then give them another ¼ turn and let cook for a final 2 minutes.  Transfer to a wooden cutting board and use a sharp chef’s knife to cut into wedges.  Serve with guacamole or salsa.  

Roasted Beet, McIntosh Apple and Wheatberry Salad with Feta Cheese

1 cup wheat berries
3 large beets
1 tbsp olive oil
1 McIntosh Apple, unpeeled, cored and quartered
1 rib fresh celery
1/2 bunch red kale, cleaned, rib removed
1/2 small red onion
1/2 cup Greek Feta Cheese
2 tbsp fresh parsley, chopped

Dressing:
3 tbsp apple cider vinegar
5 tbsp extra virgin olive oil
1 tsp dijon mustard
1/2 tsp salt

Freshly ground black pepper, to taste


1. Place the wheatberries in a glass bowl, cover with water and soak overnight. Drain.  Place in a large pot  with 2-3 cups of water and 1/2 tsp of salt and bring to a bowl. Reduce to medium and cook for 35-40 minutes, until they are tender-firm. Drain and place in the refrigerator to cool.
2. Meanwhile, preheat barbecue on HIGH for 5 minutes and lower to MEDIUM. Scrub beets, leaving tops and roots attached. Place in an envelope of heavy duty aluminum foil and sprinkle with 1 tbsp olive oil. Wrap tightly and place on upper rack of barbecue for 45-50 minutes, until tender-firm.  Remove from foil, and peel once they have cooled to the touch. Cut them into 1 1/2 inch chunks and set aside
3. Cut apple and celery into 3/4 inch cubes. Finely shred the kale. Dice red onion.
5. Prepare the dressing by combining all of the dressing ingredients in a glass bottle, close lid and shake vigourously
4. Once the wheatberries have cooled, combine with chopped kale and toss them with half of the dressing and spread on a large serving platter.  Arrange the beets,  apple and celery over top. Sprinkle remaining dressing over the entire salad. Top with crumbled feta cheese and chopped celery.

Delicious with grilled trout, ratatouille and corn. We love the harvest season!!!!!!

Flattened Chicken with Linguine with Grilled Mushrooms, Lemon and Thyme

Travelling really helps you put things in perspective. Having recently returned from an amazing week visiting friends in Switzerland and then touring around the beautiful Tuscan countryside, we were nonetheless happy to be home! The food in Switzerland was amazing as always, especially the wonderful dairy products. In Tuscany, we were buffeted with a sensory overload from the sight and smells and tastes of the olive groves, lemon trees, vineyards and fields of fresh herbs. Upon reflection on our favorite dining experiences, we agreed that our favorite meals were the simplest ones- those that highlighted the best of the ingredients that were used to prepare the meals. Of course, we have to admit that the scenery adds a lot to the dining experience as well.

Our reward after a 4 hour hike

Everything served at this mountain top family home is grown on their farm. All of the cream, cheese, ice cream etc. is thanks to their cow, "Gloria."

We prepared this meal this weekend to celebrate our homecoming with some of our kids. Grilling the chicken, pears and mushrooms really intensified their flavours. Using lemon, olive oil and fresh herbs in the dished helped to remind us of some of the wonderful meals that we enjoyed in Tuscany, and also to brighten the flavours and take the simple ingredients up a notch. Enjoy!

Flattened Chicken Marinated with Chipotle Pepper Paste

1 4-5 lb chicken

Coarse salt and freshly ground black pepper

 Chipotle Paste:

1/3 cup smoked chipotle peppers in adobo sauce, chopped

2 tbsp olive oil

2 tbsp lemon juice

2 large garlic cloves, pressed through a garlic press

1 tsp honey

To prepare the Chipotle Pepper Paste: It is important to use the garlic press when mincing the garlic in this recipe, since you want the garlic to contribute to the texture of the marinade paste. Combine chopped smoked chipotle peppers, pressed garlic, olive oil, lemon juice and honey in a small bowl.

Preheat barbecue on HIGH for 10 minutes, then reduce to MEDIUM-LOW, by turning off the middle burner(s).

To prepare the chicken, cut out the back and neck of the chicken using kitchen shears. Open up the chickens legs and flatten the chicken, skin side up, in a large baking sheet. Season it inside and out with salt and pepper. Press down firmly on the breast bones to flatten it. Massage the skin to loosen it from the flesh, then pour the paste under the skin and rub to apply paste all over the chicken.

Place the flattened chicken directly onto the grids, over the unlit burners, leaving the outside burners lit at MEDIUM setting.  Close the lid and cook for approximately 40-45 minutes, checking occasionally. Use the meat thermometer to determine when the chicken is finished. The temperature should read 165-170°F (77°C) at the breast. Remove the chicken and let rest, tented with foil, for 10 minutes.

Linguine with Grilled Mushrooms, Lemon and Thyme Sauce

1    lb cremini mushrooms

1        tbsp extra-virgin olive oil

3        sprigs fresh thyme

½   tsp sea salt

1         tbsp olive oil

1        clove garlic, minced

1           1    lemon, zested and juiced

4        sprigs fresh thyme

1    tsp dried red chili flakes

½   cup dry white wine

1 pound linguine

          To finish: 

3       tbsp parmigiano reggiano cheese, freshly grated

          2    tbsp fresh parsley, chopped
          2    tbsp fresh basil, chopped

Freshly ground black pepper, to taste

Preheat barbecue on HIGH for 5 minutes, then reduce to MEDIUM.  Toss cleaned mushrooms with extra-virgin olive oil, fresh thyme and salt, to coat. Spread mushrooms out on a grill topper, then  place on grids of barbecue. Close lid and cook for 5 minutes, open lid and turn the mushrooms. Close lid and grill for 3-4 more minutes, until nicely browned. Remove and set aside for later.

Bring a large pot of salted water to a boil and cook linguine according to instructions on the package.

Meanwhile, in a large sauté pan, heat olive oil and add chopped garlic, thyme, lemon zest and dried chili flakes.  Saute for 3 minutes, until garlic is translucent, then add white wine, lemon juice and grilled mushrooms. Reduce by half, then add ½ cup of cooking liquid from the pasta and reduce by half again.

Dump strained pasta into the sauté pan, with the mushroom mixture. Toss with parmigiano reggiano, chopped parsley and basil and freshly ground black pepper.Drizzle with extra virgin olive oil.

  

Arugula Salad with Grilled Pears and Feta Cheese

2 large pears, cut into quarters

1 lemon

6 cups baby arugula

½ cup greek feta cheese

½ pecans, toasted

Vinaigrette:

2/3  cup extra virgin olive oil

1/3 cup lemon juice, freshly squeezed

1 tsp honey

1 tsp Dijon mustard

½ tsp salt

Clean barbecue grids thoroughly, then brush with vegetable oil. Preheat barbecue on HIGH for 5 minutes, then reduce heat to MEDIUM.

Cut and core pears and brush liberally with lemon juice. Place pear quarters on barbecue, close lid and grill for 5 minutes. Open lid, turn pears and grill for an additional 5 minutes.

Meanwhile, combine ingredients for the vinaigrette in a glass bottle and shake vigourously. Assemble salad by tossing arugula and feta cheese in a salad bowl with the vinaigrette. Plate, then top with grilled pear segments and toasted pecans.

 

Dining under a full moon in Chianti

Ted's 60th Birthday Dinner

It was FINALLY Ted’s big 60^th birthday on Sunday, and we celebrated with a very small gathering of new, younger friends who came to join us from Germany.  On our plates was everything in the garden:  beans, potatoes, red peppers, zucchini, eggplant, tomatoes and herbs, and some succulent lamb racks from our cottage butchers,  Morley and Richard Stephen.  

Rack of Lamb with Red Wine Reduction

4 racks of lamb, trimmed and frenched

French’s mustard

 

For the Rub:

2 tablespoons kosher salt

1 tablespoon brown sugar

1 teaspoon mustard powder

1 teaspoon toasted fennel seeds

2 cloves garlic

1 teaspoon dried rosemary leaves

1 teaspoon fresh thyme leaves

zest of 1 lemon

Blitz all ingredients in a blender or spice grinder.  Store in an airtight container for up to 1 week. 

For the Sauce:

2 tablespoons butter

2 shallots, minced

¼ cup brandy

1 cup red wine

1 cup veal demi glace

2 tablespoons pomegranate molasses

2 teaspoons balsamic vinegar

1 teaspoon za’tar

1 teaspoon sumac

Brush the lamb racks with mustard, then massage in the rub.   

Refrigerate for 1-4 hours, and bring to room temperature before grilling. 

Preheat the barbecue on MEDIUM HIGH for 10 minutes.  Reduce the heat to MEDIUM and brush the grids lightly with vegetable oil to prevent sticking.  Cook the lamb for 20 minutes, turning every 5 minutes for perfect grill marks.  Let rest, tented with foil for 5 minutes before carving.

Meanwhile, prepare the sauce.  Melt the butter in a medium saucepan over MEDIUM LOW heat.  Add the minced shallots and cook until very tender and translucent, and just beginning to turn golden.  Add the brandy, and cook until the liquid is almost evaporated.  Add the remaining ingredients and simmer until reduced by half and quite syrupy. Taste to adjust seasonings, adding salt and pepper if desired. 

Grilled Vegetable Salad

2 zucchinis, sliced lengthwise ¼” thick

1 eggplant, peeled and sliced lengthwise ¼” thick

1 red pepper, cut into chunks

cherry tomatoes, halved

2 tablespoons olive oil

mixed greens

crumbled feta

For the dressing:

Juice of 1 lemon

2-3 tablespoons olive oil

handful each fresh basil, parsley and mint, finely chopped

2 tablespoons pomegranate molasses

1 ½ teaspoons sumac

Salt and freshly ground black pepper

Toss the prepared vegetables with olive oil, and grill until just tender.  Let cool, then chop into bite-sized pieces. 

Whisk together the dressing ingredients in a large salad bowl.  Toss the greens with the dressing, then arrange the grilled vegetables and feta over top.  We also topped our salads with PancettaWrapped Shrimp.  

Summer’s Bounty

With Eric’s family at our cottage we enjoyed the last long weekend of the summer doing yoga, windsurfing and kayaking.  Eric taught his little brother Evan the finer points of cooking and carving rotisserie chicken, while his Dad whipped up a batch of his world famous scalloped potatoes.  This was the first time a guest arrived with a mandolin in his bag, and we were glad he did!

Budding surgeons at work!

 At this point in the season, it is hard to beat Ontario’s produce, and it seems one of the benefits of our long cool summer has been a crop of outstanding peaches.  Grilling peaches further coaxes out their sweet juicy flavour, and makes this summertime salsa a delicious accompaniment to grilled pork tenderloin.  With Rainier cherries you get the sweet-tart cherry flavour without the red juices dominating the mixture. 

Grilled Peach Salsa

1 or 2 red bell peppers, roasted, skinned, seeded and chopped

6 just-ripe peaches, (preferably freestone) halved and skinned

2 tablespoons olive oil

I pint Rainier cherries

½ cup wild blueberries

1 shallot, minced

1 small jalapeno pepper, minced

Juice of 1 lime

1 tablespoon honey

3 tablespoons chopped fresh cilantro leaves

salt and pepper, to taste

Heat the barbecue on MEDIUM HIGH and toss the red peppers on the grill while it preheats.  Turn the peppers until they are charred on all sides, then set let cool before peeling.  Chop coarsely and set aside.

Reduce the temperature to MEDIUM LOW.  Toss the prepared peach halves in olive oil, and lay them on the grill.  Cook, turning every 2 minutes until heated through and slightly softened with some caramelized grill marks, 8 minutes in total.  Meanwhile, place the cherries on the grill and cook for about 5 minutes, until softened and juicy.  Remove all the fruit to a cutting board and chop into bite-sized pieces, being careful to remove all cherry pits.  Place the prepared peppers and fruit in a medium bowl and add the remaining ingredients.  Let stand, covered, at room temperature for 1 hour to allow the flavours to develop. 

Pork Tenderloin

With such a flavourful salsa on the side, just a very simple marinade is needed.  Even salt, pepper and a little oil would work, but we whipped together this easy combination:

2 tablespoons soy sauce

2 tablespoons fish sauce

2 tablespoons lime juice

1 clove garlic, minced

1 teaspoon grated fresh ginger

¼ cup vegetable oil

Toss together in a flat glass dish and add the pork tenderloin, turning to coat.  Let stand for up to 12 hours in the refrigerator, or for up to ½ hour on the counter.  Either way, let the meat come up to room temperature before grilling.

Preheat the barbecue and set to MEDIUM LOW.  Understanding that the pork filets have 3 sides around the perimetre, lay the pork tenderloins on a 45 ° angle and cook for 3 minutes per side, turning twice on the same 45°, then flip to the opposite 45° angle and continue cooking 3 minutes per side turning 2 more times for a total of 18 minutes.  Move the meat to a carving board, cover with aluminum foil and a tea towel, and let rest for 10 minutes before carving.  Pork can be cooked to much lower temperatures than previously recommended, with pink meat being not only acceptable, but much more tender and juicy. 

Carve into thick slices and serve with the peach salsa on the side.