Fresh and Healthy

We had been planning a little retreat to work on some recipes, knitting and Christmas projects, and on Thursday we packed up the car to head to Ellicottville. Toward the end of a blizzardy six-hour drive , we stopped at the grocery store with absolutely nothing planned. We just grabbed a few things that looked fresh and healthy.  When it came time to make dinner we started grouping ingredients into piles and this is menu that came together:

Grouper with Citrus Tarragon Glaze

Kale Salad with Dried Cherries and Cashews

Kasha with Hen of the Woods mushrooms

Grouper with Citrus Tarragon Glaze

Grouper filets, about 1” thick

For the Marinade/Glaze

Juice of ½ pink grapefruit

Juice and zest of 2 clementines

Juice and zest of ½ lime

Zest of one orange

2 tablespoons chopped fresh tarragon

1 ½ teaspoons honey

1 tablespoon tarragon white wine vinegar

1 tablespoon lemon infused olive oil

Combine all the marinade ingredients in a shallow glass dish and marinate the fish for 15 minutes at room temperature.  Meanwhile, preheat the barbecue on MEDIUM-HIGH for 10 minutes.  Reduce heat to MEDIUM-LOW and brush the grids thoroughly with vegetable oil to prevent sticking.  Place the fish on the grill, and pour the marinade into a shallow saucepan.   Cook the fish for a total of 10 minutes, turning every 2 ½ minutes for perfect grill marks.  Meanwhile, bring the reserved marinade to a boil, reduce heat, and simmer until very syrupy, about 10 minutes.  Whisk in a tablespoon of butter.  Spoon the sauce over the fish and serve immediately.

Kasha with Hen of the Woods Mushrooms

We just had to try this unusual mushroom variety that was described as “dense with intense mushroom flavour”.

1 cup toasted kasha

2 tablespoons olive oil

¼ cup finely chopped red bell pepper

¼ cup finely chopped onion

1 cup chopped Hen of the Woods mushrooms

1 tablespoon chopped fresh thyme leaves

I clove garlic, minced

2 cups chicken stock

Heat the olive oil in a medium saucepan set over MEDIUM-LOW heat.   Sauté the peppers, onions, and mushrooms until very soft.  Stir in the thyme and garlic, and then the kasha.  Bring the mixture to a gentle boil, then reduce heat to LOW, cover tightly and simmer for 10 minutes.  Turn off heat and let stand 5 minutes before fluffing with a fork.  

Kale Salad with Cashews and Dried Cherries

5 cups kale, finely chopped

4 green onions, finely chopped

1 orange, zest for the salad and juice for the dressing

½ cup cashews, chopped

½ cup dried cherries, chopped

For the dressing:

¼ cup orange juice, freshly squeezed

¼ cup lemon flavoured olive oil

1 tsp srirachi or sweet chile sauce

½ tsp salt

Freshly ground black pepper

Prepare the kale by washing and drying it in a salad spinner. Cut off the tough spines, and chop the kale very finely. Toss into a large salad bowl. Chop the green onions and zest the orange. Add to the kale in the salad bowl. Toss with dressing half an hour before serving. Garnish with cashews and dried cherries.

To prepare the dressing, combine orange juice, lemon-flavoured olive oil, srirachi sauce, salt and ground pepper in a mason jar and shake.

Thanks to Mother Nature, we were able to use up a lot of energy snowshoeing and cross-country skiing in the deep snow. Once we recovered from the activity, we decided that we deserved to satisfy our sweet-tooths.  We got a little got carried away with experimenting with some white and bittersweet chocolate, but the results were fantastic. We came up with 3 awesome snacks: Gingerbread Popcorn with Cashews and White Chocolate, Peppermint Bark and Bittersweet Chocolate Bark with Dried Cherries and Toasted Almonds.  No surprise that we are smiling!!!







Festive Peppermint Bark

500 grams good quality white chocolate(we use Callebault)

200 grams bittersweet chocolate(60-70% cocoa solids)

6 tbsp heavy cream(35%)

¾ tsp peppermint extract

1 large red and white candy cane, crushed

Set 2 double boilers or saucepans with metal bowls sitting upon them on the stove top, each containing 1 ½ cups of water in the lower unit. There are a few tips that you need to know when melting chocolate. First, just bring the water in the lower saucepan to a gentle simmer, so that the chocolate melts slowly. You do not want it to get too hot. Secondly, be sure that the top unit sits closely on the lower unit, so that steam does not escape. You do not want any water to get mixed into the chocolate, as this could cause it to seize, or turn grainy.

Using a large knife, cut the bittersweet and white chocolate chunks into smaller pieces for easy melting. Place the chocolate pieces into the top of the separate double boilers until the chocolates are melted and smooth. Turn off the heat under the water boilers, and let the chocolate sit until you are ready for them.

The peppermint bark is made of 3 layers of chocolate, and each layer must chill in the refrigerator for 20 minutes before proceeding to the next layer.  Prepare 2 flat baking sheets by turning them upside down and covering them with foil. Pour 2/3 of the slightly cooled, but still runny white chocolate onto the foil lined baking sheet, and spread it by tilting the baking sheet back and forth until the white chocolate covers a rectangular  area of approximately 12” x 8”. Chill in the refrigerator for 20 minutes.

Meanwhile, remove the bittersweet chocolate from the double boiler and stir in the heavy cream and peppermint extract until smooth and silky. Allow it to cool for 5 -8 minutes. Working very quickly, spread this chocolate mixture over the chilled layers of white chocolate, using an icing spatula. Sprinkle with crushed peppermint candy and return to the refrigerator for another 20 minutes.

For the final layer, slowly drizzle the remaining melted white chocolate over the chilled chocolate, using a tablespoon or rubber spatula. Return to the refrigerator and chill for another 20-25 minutes. Cut or break the peppermint bark into bite size pieces and enjoy. We store it in the refrigerator in paper lined tins. A tin of these makes a great hostess gift.

Pizza at the Ready

What do you serve for dinner when you are expecting guests, but are not sure when they are going to arrive?  That was the question on Saturday- but not a big concern.  We picked up some frozen pizza dough and proscuitto at Vincenzos, grilled some asparagus and mushrooms, grated the cheeses and waited for our guests to land in Waterloo.  Pizza and salad are always a crowd pleaser when cooked on the grill. It takes 8 minutes on the barbecue when using a pizza stone, then you can sit back and enjoy the crisp, gooey pizza with your friends.  The smoky flavour of the crust and the grilled vegetables accompanied with a simple green salad go so well with a glass of wine.

Grilled Pizza with Mushrooms, Asparagus and Proscuitto

Pizza is a snap to prepare on the barbecue if you have a pizza stone and a wooden pizza peel. Place the pizza stone on the grids and preheat the barbecue on HIGH for 10 minutes. Reduce temperature to MEDIUM.

2 balls frozen pizza dough, thawed and rested
1/4 cup corn meal

1 cup tomato sauce
1 handful fresh asparagus
1 cup cremini mushrooms, grilled
1 large onion
12 slices of proscuitto, thinly sliced
1 cup grated mozzarella cheese
1 cup grated parmesan cheese
1/3 cup fresh basil, chiffonade

Set pizza dough out at room temperature and allow to thaw, 3-4 hours. Once it is at room temperature, place in a lightly oiled bowl, cover with a damp cloth and allow it to rest for another hour. At this point, the dough should be soft and pliable. Shape or roll it into a circular shape to fit the pizza stone.

Sprinkle a handful of cornmeal onto a wooden pizza peel (or the back of a baking sheet). This helps though dough to slide easily off of the pizza peel and onto the hot stone.  Gently lift the stretched dough onto the floured peel. Top the pizza, scattering the ingredients around to within 1/2 inch of the border. Shake the peel (or baking sheet) gently back and forth to make sure the pizza isn't stuck. If it seems stuck, lift the edges up with a spatula and toss a bit of flour under the dough. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 min. Using a peel, a wide spatula, or tongs, remove the pizza from the grill.

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