Author Archives: vanessa

Stir-Fried Spiced Red Cabbage with Apples

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  • 8 oz. red cabbage
  • 1 medium Cox’s apple, cored but not peeled
  •  1 oz (25 g) butter
  •  2 teaspoons oil
  •  1 small onion, chopped
  •  2 cloves garlic, chopped
  •  ¼ level teaspoon ground cloves
  •  ¼ level teaspoon ground cinnamon
  •  a few gratings of whole nutmeg
  •  1 level teaspoon brown sugar
  •  1 tablespoon red wine vinegar
  •  salt and freshly milled black pepper

First you need to shred the cabbage quite finely into ¼ inch (5 mm) shreds, discarding any tough stalky bits (including the root). Chop the apple quite small too but leave the skin on (it improves the flavour).

Now in the large, heavy-based frying pan melt the butter and oil over a medium heat, then stir in the onion and cook it for 2-3 minutes before adding the apple and garlic. Continue to cook for 2-3 minutes, then turn the heat up to high, add the cabbage and stir-fry it by keeping it on the move with a wooden spoon, so that it all comes into contact with the heat at the base of the pan.

After 5 minutes or so it should have shrunk a bit, so at this point sprinkle in the spices and a seasoning of salt and pepper, then turn the heat down and let it go on cooking for a further 10 minutes, stirring it once or twice during that time.

Bite a piece to see if it’s tender and when it’s ready, turn the heat up again, sprinkle in the sugar and vinegar. Stir everything thoroughly, then serve.

Ricotta

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Makes about 1 generous cup of ricotta

  • 3 cups whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon coarse sea salt
  • 3 tbsp freshly squeezed lemon juice

Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.

Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.) Discard the whey, or, if you’re one of those crafty people who use it for other things, of course, save it. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.

Tomato Confites

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  • ripe roma tomatoes (or similar variety, firm with little juice)
  • fine sea salt, freshly ground pepper
  • chili pepper, ground or in flakes (optional)
  • dried herbs such as thyme, rosemary, oregano… (optional)
  • olive oil

Preheat your oven to 210°F.

Halve the tomatoes, and run your thumb in the cavities to remove the juice and seeds (save and filter the tomato water for drinking). Roma tomatoes have a very thin stem that you can leave in, but if the tomatoes you’re using have a tougher stem, carve it out.

Place the tomato halves, cut side up, on a well oiled baking sheet. Sprinkle lightly with salt, pepper, ground chili pepper, and dried herbs if using. Drizzle with olive oil.

Put into the oven to bake, keeping an eye on them, for 2 to 3 hours depending on the variety and the desired consistency. Use warm or cold in pasta, salads, sandwiches, spreads, etc.

To freeze without clumping, arrange the tomatoes in a single layer on a clean baking sheet lined with parchment paper, and place the baking sheet in the freezer. After a couple of hours, you can transfer them to a freezer-safe container. (Save the parchment paper for another use.)

BBQ Halibut

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  • 2 tbsp. butter
  • 2 tbsp. brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp. lemon juice
  • 2 tsp. soy sauce
  • 1/2 tsp. ground black pepper
  • 1 (1 pound) halibut steak

  1. Preheat grill for medium-high heat.

  2. Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.

  3. Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

 

Second option:

  • 2 tbsp of honey
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tsp garlic

Broiled Salmon with Lemon Dill Sauce

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2 Tbsp (30g) light mayonnaise
2 Tbsp (30mL) lemon juice, freshly squeezed
1 tsp (5g) Dijon mustard
3/4 tsp (1g) dill weed, dried
1 tsp (4g) freshly ground black pepper
1 1/2 lbs (680g) salmon steaks, (four 6-ounce steaks)
1 lemon, cut into wedges

Preheat oven using the broiler setting.

Sprinkle pepper evenly over both sides of salmon.

Prepare sauce by combining mayonnaise, lemon juice, mustard, and dill weed in a small bowl; stir with a wire whisk until blended. Set sauce aside.

Place salmon on a broiler pan coated with vegetable oil spray. Broil 3 minutes on each side or until fish flakes easily.

Portion steaks on plates and spoon sauce over salmon. Garnish with lemon wedges.

Chicken Chili

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  • 4 cups chopped yellow onions (3 onions)
  • 1/8 cup good olive oil, plus extra for chicken
  • 1/8 cup minced garlic (2 cloves)
  • 2 red bell peppers, cored, seeded, and large-diced
  • 2 yellow bell peppers, cored, seeded, and large-diced
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. dried red pepper flakes, or to taste
  • 1/4 tsp. cayenne pepper, or to taste
  • 2 tsp. kosher salt, plus more for chicken
  • 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
  • 1/4 cup minced fresh basil leaves
  • 4 split chicken breasts, bone in, skin on
  • Freshly ground black pepper

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Rice Krispies Fish

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  • 2 pounds fish
  • 3 cups Rice Krispies
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 1 tbsp. dried parsley
  • ½ cup butter

Bake at 375 degrees

Pineapple Salsa

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  • 1 cup finely chopped fresh pineapple
  • 2 tbsp. finely chopped purple onion
  • 2 tbsp. finely chopped green onion
  • 1 tbsp. finely chopped red bell pepper, optional
  • 1 tbsp. finely chopped fresh cilantro
  • 1 tbsp. honey
  • dash ground red pepper, cayenne or chipotle
  • 2 teaspoons finely minced jalapeno pepper, optional
  • juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
  • 1/4 tsp. black pepper

Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken, or pork. Makes about 1 1/3 cups.

Blueberry Muffins

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  • 1/3 cup canola oil
  • 1/2 cup honey
  • 2 large eggs
  • 1 1/4cups 2% plain yogurt
  • 1 tsp. finely grated orange zest
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups fresh blueberries

  1. Preheat oven to 375 °F (190 °C) and line a 12-cup muffin tin (or 36 cup mini muffin tin) with paper liners (alternately, tins can be greased).

  2. Whisk oil, honey, eggs, yogurt and orange zest to blend. In a separate bowl, combine flours, baking powder, baking soda, cinnamon and salt.

  3. Add to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.

  4. Bake for 20 to 22 minutes, until muffins spring back when touched. Muffin will keep 2 days in an airtight container, or can be frozen.

Pad Thai

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Soak pad thai noodles in water to soften.

Heat oil in wok until almost smoking. Add 1 tsp. of minced garlic and fry for 30 seconds. Add chicken (4oz cut into ¼” strips) and cook 30 seconds. Add tofu (4oz cut into ¾” cubes) and 8 large shrimps and stir fry for 1 minute. Break 2 eggs into wok and let fry without breaking them for 1-2 minutes.

Drain noodles and add to work. Fry 1 minute. Add juice (3 tbsp. fish sauce, 2 tbsp. sugar, 5 tbsp. tamarind paste, 2 tbsp. lime juice) and stir fry for 1-2 minutes.

Add some ground peanuts, 2 green onion stems, and 2/3 cup bean sprouts. Fry 30 seconds and then remove all from heat.

Transfer to dish. Sprinkle with roast chilis, ground peanuts, sprouts, red pepper strips and fresh cilantro. Serve with lime wedges.