This only takes a few minutes to prepare so is a great morning start to your day breakfast.
- 4 large eggs
- 16 slices back bacon, lightly cooked
- 1 cup whole milk
- pinch of salt
- 2 tbsp. butter
- 8 slices whole grain bread
- 2/3 cup swiss cheese, grated
- 2 cups mozzarella cheese, grated
Whisk together the eggs, milk and salt.
In a frypan, melt 1/2 tsp. butter and after dipping both sides in the egg mixture, fry 2 slices at a time for 1 minute each with remaining bread, adding butter as you may need.
Assemble with 1 slice of bread, 1/4 of the swiss cheese, 2 slices of cooked bacon, 1/4 of the mozzarella cheese and top with the second slice of bread.
Now fry the sandwiches in the remaining butter for 2 minutes per side until the cheese has melted and the bread has turned a golden brown.
Serve with butter and warm maple syrup.
Roasted Trout With Sweet Pea Risotto
This is a wonderful trout and risotto recipe. Serve with great flourish for company and be sure to pair it with a perfectly chilled Pinot Gris. Absolutely divine.
- 6 x 4 oz. pieces of trout, skin and bones removed. Fresh is preferred
- 2 cups fresh sweet peas (not frozen)
- 1/2 cup diced onion
- 1/4 cup olive oil
- 3 cups arborio rice
- 1/4 cup Pinot Gris
- 8 cup hot vegetable stock
- 1/2 cup butter
- 1/2 cup mascarpne cheese
- 6 mint leaves, chopped
- juice from large lime
- pea shoots for garnish
Preat oven to 350 degrees. Season the trout with a pinch of salt and pepper.
Over medium heat, sweat the onions until transluscent. Add the rice and toast, stirring for 60 seconds. Add the wine. Stir constantly. To make risotto takes EXACTLY 22 minutes.
Add 2/3 of the stock and bring to a simmer. Turn down the heat and keep at a low simmer while cooking the rice. Once the rice has absorbed most of the liquid, add more (about a cup) and keep warm. Once it has become tender but still firm, fold in the butter and the mascarpone. Finally add the peas and adjust the seasoning with the lime, pinch of salt and pepper.
Divide between 6 bowls and and serve with the trout.
Trout
Sear the trout in a pan with olive oil (just enough to coat the pan). Pat dry with a towel and place skin side up in the pan. Place in oven and cook for 3-5 minutes depending on the thickness of the fish. Place on top of the risotto. Splash with lime juice and garnish with pea shoots.
Now, walk back into the kitchen and say, to yourself, “you show off you.”
Lavender And Honey Panna Cotta
The second half of my birthday present this year was another cooking class dinner at Hester Creek with Chef Roger Gillespie. When I asked Chef Roger if I had his permission to use his recipes, he told me “from this moment on, I never have to ask him again, I have his permission for any recipes of his I use.”
This is a big deal for me. He either likes what I do or he wanted to get rid of me…I’ll go with the first one.
The dessert he made was fabulous and wo! you will love it as well.
- 3 cups heavy cream (36% if you can find it)
- 1/2 cup sugar
- 1 1/2 tbsp. lavender
- 1 1/2 tbsp. local honey
- 1 1/2 tsp. finely grated lemon zest
- 1 envelope unflavoured gelatin
Bring cream, 1/4 cup sugar, lavender, honey and lemon zest to a simmer in large saucepan over a medium low heat.
In a small bowl, soften the gelatin in 2 generous tbsp. cold water. Whisk softened gelatin into cream mixture.
Pour cream mixture into 8 x 4 oz, ramekins or custard cups that have been lightly coated with Pam cooking spray. Be sure to blot out excess with paper towel.
Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set. (at least 4 hours), but preferrably overnight.
Serve with a biscotti, shortbread or french madeleine cookie.
Thank you Chef Roger. It was beyond yummy
Thai Seafood Lasagna
Living on the edge here….It is not hot-hot and a delightful take on Italian lasagna.
- 2 tbsp. butter
- 1/2 – 1 tbsp. red curry (depends on your taste)
- 1 cup coconut milk
- 3/4 cup whipping cream (36% if you can find it)
- 4 kaffir lime leaves, center rib removed, torn up
- 3 tsp fish sauce
- 1 tbsp. sugar
- 8 oz. shrimp, cleaned, shelled
- 8 oz. scallops, muscle removed
- 8 oz. crab meat, free of any cartilege
- basil and coriander leaves, to taste
- 3 zucchini, cut in thin strips and blanched
- 2 rice lasagna noodles, cooked al dente
- 4 cups mozzarella cheese, shredded
In a sauce pan melt the butter, add the curry paste and cook for 60 seconds. Add the milk, cream and leaves. Bring to a boil and simmer for 5 minutes. Stir to blend well. Season with the fish sauce and discard the lime leves.
Add the seafood and bring to the boil for 2 minutes, stirring gently. Remove from heat and add herbs. Stir together and let cool down.
Using a 13 x 9 inch baking dish, place a layer of noodles, half the seafood mixture and half the zucchini and one third of the cheese. Repeat the layering, ending with a layer of noodles and top with remaining cheese. Cover with tin foil and bake in the oven for 35-40 minutes until it bubbles and the cheese is melted.
Serve with a crisp salad and a lovely chilled Pinot Gris.
Chicken Caesar Wraps
These make a great weekend lunch. Simple and everyone loves chicken caesar anything.
- 1 cup mayonnaise
- 3 tbsp. lime juice (freshly squeezed)
- 2 tbsp. olive oil
- 1 tbsp. water
- 1/4 cup Asiago cheese, grated
- 2 garlic cloves
- pinch of salt and pepper
Place all the ingredients into a food processor and puree until smooth. Chill until ready to use.
- 12 chicken tenders
- 1 tbsp. coconut oil
- 12 small tortillas
- 12 romaine heart leaves, rinsed and dried
- 12 bacon strips, cooked crisp
- 1 pkg. Provolone cheese, cut each one in 8 strips
Season the chicken and saute in a frypan over a medium high heat. Cook in the oil in 2 batches for 2 minutes each side.
Lay the lettuce leaves on each tortilla, add a chicken tender, 4 strips of cheese and a slice of bacon. Roll up tightly. Serve with the mayo by drizzling the mayo over the top and place the remainder in a bowl for dipping.
New Take On Ambrosia
This is a new take on ambrosia fruit salad and is very refreshing. On a hot summer morning, on the deck, at the beach…..it would be terrific.
- 2 cups plain greek yogurt
- 1 cup whipping cream
- 2 1/2 tbsp. honey
- 1 tsp. lime zest
- 2 cups coarsely chopped FRESH pineapple
- sliced fresh fruit like papaya, blackberries, raspberries, and peaches for serving
- shaved coconut or unsweetened shredded coconut, toasted
- 1/2 cup mini marshmallows
- freshly grated nutmeg when serving
Whisk together the yogurt, cream. honey and zest in a bowl until it thickens and holds soft peaks.
Divide the pineapple evenly among 8 dishes (bowls). Top with the yogurt mixture and then, evenly, divide the fruit and top with the toasted coconut. A very light sprinkling of nutmeg will finish it off.
*Note: If you find this is not sweet enough, drizzle some honey over the top.
Salted Caramel Dessert
Everyone seems to love the combination of sweet and salty and this, my friends, is probably going to the top of your “favourites” list.
- 1 1/2 cups whipping cream (36%) if you are lucky enough to find it
- 1 cup whole milk
- 1 large egg
- 1 large egg yolk
- 4 tbsp. cornstarch
- 3/4 cup dark brown sugar
- 1/2 tsp. fleur de sel
- 1/4 cup cold water
- 2 tbsp. butter
- 1 tbsp. spiced rum
For the pudding combine the cream and milk and set aside. In another bowl, beat the eggs and cornstarch and set aside. In a saucepan, combine the brown sugar, salt and cold water. Cook until the sugar turns a deep golden brown.
Add the cream mixture slowly to avoid splashing. The caramel will harden but continue to stir to dissolve it once again. Pour the hot mixture slowly over the egg mixture, whisking quickly.
Raise the heat to medium and cook until the mixture coats the back of a spoon. Remove from the heat (for sure) and add the butter and rum. Stir well to mix completely and pour into 6 of your prettiest glasses. Cover with plastic wrap, making sure it touches the surface of the pudding and place in the refrigerator overnight.
Sauce
- 1/3 cup whipping cream
- 1/2 cup vanilla bean, split lengthwise
- 1 tbsp. butter
- 1 tbsp. corn syrup
- 1/4 cup sugar
In a small saucepan,. bring the cream and vanilla bean to a boil. Remove from the heat, add the butter and set aside to cool to room temperataure. In another pan (sorry) add the corn syrup, sugar and 2 tbsp of water. Cook until it become a golden colour. Remove from the heat and SLOWLY add the cream, stirring until the caramel is completely dissolved. Scrape the seeds from the vanilla bean and add to the caramel. Discard the bean. Let cool to room temperature.
When ready to serve, remove the plastic wrap, divide the caramel sauce equally among the dishes, add a spoonful of creme fraiche or plain greek yogurt and a sprinkle of fleur de sel.