Smoked Salmon Spirals

This is a simple and old family recipe and is in my book along with many recipes that have been passed down through the ages. Some of these recipes have come as far away as Glasgow and the Isle of Skye. It's great for tea time or even adding as an appetizer for a soirée for friends and family.

Ingredients:

Smoked salmon thinly sliced
Chive cream cheese
Salt and pepper
Romaine lettuce, center 'vein' removed
Flour tortillas

Directions

Spread tortillas with chive cream cheese. If you can't find chive cream cheese, substitute plain cream cheese and use fresh chopped chives. Top with salmon slices in a single layer. Sprinkle with salt and pepper.

Add a leaf of romaine lettuce. Roll up tortillas tightly and wrap each in plastic wrap.

Place in a dish and store in the fridge. When ready to serve, unwrap and cut tortillas on the diagonal.

For a low-carb alternative, omit the tortillas. Spread each salmon slice with cream cheese and sprinkle with pepper. Use the romaine leaf as a wrap.

Risotto with Coconut milk and Butternut Squash Puree

I read a recipe for Risotto that was described as 'fast-cooking.' I had to laugh. Risotto is never fast and probably shouldn't ever be. It's a very slow yet therapeutic dish to make. I find it very calming to concentrate on the rice absorbing the liquid knowing that at any moment, I'll have to add more. In doing so, I forget about all my worries and focus on immediate goals.

This is a somewhat speedier version of Risotto, the way that professional chefs prepare it. It's sort of the omelette of haute cuisine especially in Europe and New York. Parboiling the rice before hand shaves cooking time by about twenty minutes. I used coconut milk instead of cream because it is lower in saturated fat.

Servings: 2 (about 1/2 cup rice per serving)

Ingredients

1 medium butternut squash
2 tablespoons olive oil
1 cup risotto rice, preferably Aborio
4 cups chicken stock
2 shallots, minced
1 clove garlic, minced
1 tsp cinnamon
1 cup coconut milk
Kosher salt and freshly ground black pepper
1/4 cup of Parmasen Cheese
2 tbsp fresh or dried Summer Savory
2 tbsp butter

Directions

1. Preheat oven 400 degrees F and put on some music; preferably something either soothing or catchy.
2. Brush a baking dish with a tablespoon of olive oil.
3. Cut the butternut squash in half, scoop out the seeds and insides and place flat on the baking dish. You can leave the skin on.
4. Bake the squash for 45 minutes.
5. While the squash is baking, place the rice in a pan, cover with water to about an inch above and parboil for seven minutes. This will drastically cut down on the cooking time. Set aside.
6. Heat the chicken stock in a pan and keep warm. Place in a pourable container cause you're going to be pouring from it a lot.
7. Heat the other tablespoon of olive oil in a pan and saute the shallots and the garlic until soft.
8. Add the rice and season with salt and pepper.
9. Pour in a half a cup of chicken stock and stir until the liquid has been absorbed by the rice. Keep the heat low and repeat this process until all the chicken has been absorbed. You want to maintain a slow boil.
10. When the Squash is ready (it should be soft almost like mashed potato), scoop out from the skin with a spoon and place in a blender.
11. Add a tablespoon or two of the chicken stock and blend until smooth.
12. Add the cinnamon and blend again.
13. When all the stock has been absorbed, add the puree and heat through.
14. Add the summer savory
15. Add the coconut milk and the butter and stir until al dente.

Authentic Italian Risotto is very al dente (chewy) but you might like it softer. Keep stirring until desired tenderness is reached.

16. Add the coconut milk and stir in the Parmesan cheese.
17. This makes two servings. Serve with a smidgen of summer savory on top and a nice glass of white wine.

Chicken Kiev with Smoked Panchetta and Shanghai Bok Choy

This recipe for Chicken Kiev is a little more international than most, but has a lovely flavour. I was just a wee lad when I discovered this wonderful Russian concotion. Thanks mum!

The savory panchetta offsets the sweet Shanghai Bok Choi perfectly. It's one of my favourite of my own recipes.

Ingredients

2 large free range chicken breasts
4 tablespoons of unsalted butter, room temperature
1 tablespoon chopped tarragon
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 clove of garlic, minced
1 oz smoked panchetta bacon
1 cup breadcrumbs
2 leaves of shanghai bok choi
1 egg
flour for rolling
oil or shortening for frying
salt and pepper

Directions

1. Place chicken breasts between two sheets of wax or parchment paper. Using a meat tenderizer, pound the chicken breasts flat so they are no more than 1/8th inch thick. Place in refrigerator.
1. Place butter in bowl with tarragon, chives, parsley, salt and pepper. Mix thoroughly and place on plastic wrap or wax paper.
2. Roll up the butter and place in the freezer for twenty minutes or until solid enough to handle.
3. Cube the panchetta and place in a hot pan and fry until it starts to turn brown.
4. Place a paper towel in a colander and allow the fat from the panchetta to drain.
5. Remove the solidified butter from the freezer and cut in two.
6. Place a piece of plastic wrap or wax paper on a cutting board and put a chicken breast on top.
7. Place a leaf of bok choy on the chicken breast. Place a tablespoon of breadcrumbs, a tablespoon of panchetta and one half of the butter mixture at the end of the chicken breast.
8. Fold the sides of the chicken breast over the butter and using the plastic wrap or wax paper, roll up the butter in the chicken breast tightly. Make sure that sides are well sealed. Seal the wrap or paper around the chicken breast tightly and place in the refrigerator for half an hour up to overnight.
9. Whisk the egg with a tablespoon of water until blended and place in a bowl. Add flour to a plate enough to coat both chicken breasts. Add the rest of the breadcrumbs to a third plate.
10. Cover a chicken breast with the flour, coat with the egg and dip into the breadcrumbs until well covered. Make sure that at each step, the breast is well coated equally.

Note: Make sure that the chicken is completely covered in crumbs. The chicken needs to be dry (hence the flour) to make the egg wash stick, and wet to make the crumbs stick.

11. Place enough oil or shortening in a medium sized pan to half an inch depth.
12. When the oil is very hot, but not smoking, place the chicken breasts and heat up to four minutes a side. Check the colour of the crumbs. They should be somewhere between a light and dark golden brown. Turn often if needed making sure the pan or the oil are not too hot.

13. When the internal temperature reaches 160 degrees, remove from pan and drain the chicken in a colander. Let rest for a few minutes.

Serve and enjoy.

Fried Brains in Bloody Syrup

This is one of my favorite desserts in the book and it's so fun and easy to make. It was inspired by a make up effects artist who made brains out of bananas for a Sci-Fi/Horror film.

It's also great if you have children as they like to make the sauce and fry the bananas. What kid can't resist bananas?

Ingredients

Brains

6 bananas, split lengthwise
1/2 cup brown sugar
1/2 cup maple syrup
2 tablespoons unsalted butter
1/4 cup heavy or whipping cream
1 cup of whipped cream or ice cream

Bloody Syrup

1/2 cup maple syrup
1 cup of fresh raspberries, plus some for garnish
3/4 cup of fresh blackberries

Directions

Add berries to a small saucepan and add the maple syrup. Cook over low heat until the berries have been reduced by half. Strain to remove seeds and set aside.

Add the brown sugar and the rest of the maple syrup to a clean pan and stir until it begins to caramelize. Add the heavy cream and the butter and stir until well blended.

To serve, place two banana halves with the caramel on a plate and cover with the berry sauce. Top with whipped cream and fresh raspberries for garnish and serve with a scoop of vanilla ice cream on the side.

Removing Bones from a Northern Pike

I've never been able to do it up until now but Greg Laden has an amazing video on slicing up a Northern Pike. It's enough to make me cry I tell ya. Great job Greg! That PhD thingy really does come in handy, up there in Minnesota.

When in doubt, go fresh.

Pork Tenderloin stuffed with Pear, Goat Cheese Brie and Portobello Mushroom

Pork Tenderloin Stuffed with Pear, Goat Cheese Brie and Portobello Mushrooms

This is a great dish I love to prepare for guests. You can make this ahead of time as you can always roll up the tenderloin in cling film and store in the oven before cooking once the filling is complete.

Ingredients

2 tbsp (45 ml) butter
1 small onion, diced
1 garlic clove, chopped
1/3 cup Portobello mushrooms, chopped
1/2 cup minced baby spinach
1/4 cup of red wine
1/2 cup goat cheese brie, cubed
1 tbsp thyme leaves
1/2 Pear, cubed
5-8 leaves of baby spinach for coating.
1 tbsp olive oil
1 pork tenderloin, about 3/4 pound
Salt and Pepper to taste

Directions

1. Preheat oven 475 degrees.
2. Melt butter in a pan over medium heat.
3. Add chopped onion and mushrooms and stir until onions are soft and mushrooms have lost most of their water.
4. Add the chopped garlic and stir for another minute.
5. Add the spinach and the wine and stir until heated through.
6. Remove from heat and add the wine, brie cheese and the thyme. Stir until the mixture is heated through and the cheese has melted evenly.
7. Season with salt and pepper and stir in the chopped pear.
8. Slice the pork tenderloin down the middle being careful not to slice all the way through. Leave about half an inch at the bottom.
9. Place a few leaves of baby spinach over the tenderloin to coat fully.
10. Place the onion, mushroom and cheese mixture over the leaves in the exact center and fold up the tenderloin.
11. Tie up at every two inches with twine.
12. Heat olive oil in a pan and sear until brown.
13. Place tenderloin in oven proof pan and bake until done for 20 minutes.
14. Remove from oven and let sit for about five to ten minutes.

If you have trouble tying up the tenderloin, you can see a good demonstration here.

You can always use the drippings from the tenderloin as a sauce if you want to. Just add a couple tablespoons of the wine and stir until evenly mixed.

Slice the tenderloins about an inch two two inches apart. Pour sauce over top of the tenderloins and serve with fresh chopped baby spinach leaves on top.

"Alien Egg" Quiche

This is from my book but I made it a bit differently. I found these really neat ramekins at the dollar store and they only cost me a dollar each. They don't look like I paid only a dollar for them which makes them more worthwhile. I've even fooled a few people. The key is the complete lack of tackiness and the so-simple-it's-elegant angle.

I envisioned this recipe as a way to incorporate the movie Alien (directed by Ridley Scott) and take advantage of the 'egg' idea. The quiche is supposed to look like an open egg with the four edges sticking up. Of course it doesn't always look that way but I like to give myself points for trying.

So here is my quiche...

alien Breakfast Quiche

Ingredients

2 sheets of puff pastry
4 shallots
1 ¼ cup Gruyere cheese, grated
¾ cup Swiss cheese, grated
8 stalks of asparagus, chopped into ¼ inch pieces
6 strips of roasted red pepper, chopped fine
½ cup of prosciutto, shredded
6 eggs
2 egg yolks
2 cups heavy cream
Salt and white pepper

Directions

Place a sheet of pastry in a 9-inch spring form pan and press down firmly at sides and bottom.

In this instance, I took a single sheet of puff pastry and evenly divided it up into four pieces. I then used two squares for each ramekin instead of a single sheet for a spring form or baking dish.

Place the second sheet on a 90 degree angle to the first and press pastry against sides of the pan. The corners of the pastry will stick up.

Saute the asparagus on medium heat until soft, remove from pan and set aside. Add the shallots, and red pepper and saute until soft.

Add half the cheese to the bottom of the pastry lined spring form.

Sprinkle the vegetables and prosciutto over the cheese and add the rest of the cheese on top.
Beat the eggs, cream, salt and pepper, and pour over top. Place strips of aluminum foil around edges of pastry to prevent burning.

Bake in 350ºF for 80 to 90 minutes or until top is firm.

Serve with cappuccino.
Serves: 4