I’ve heard it takes a village to raise a child, so here we go….a village salad..
- 4 firm large roma tomatoes, thinly sliced in rounds
- 1 english cucumber peeled and scraped with a fork for stripe effect and sliced into rounds
- 1 red bell pepper, stems and seeds removed, cut into rings
- 1 yellow bell pepper, stems and seeds removed, cut into rings
- 1/2 cup kalamata olives, pitted and sliced into rings
- 6 oz. blue cheese, cut into small chunks
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp. freshly chopped oregano
- pinch each of salt and pepper
Place the tomatoes, cucumbers, peppers into a large bowl. Mix in the olives and cheese.
In a small bowl whisk togeter the oil, vinegar, oregano, salt and pepper and drizzle over the salad. Gently toss to coat.
Optional: warm crusty rolls with butter and, without a doubt, a glass of chilled wine.
Danish Meat Patties
These are very simple to make and very tasty. Serve with noodles and a salad. Serves 4
- 1 lb. lean ground beef
- 1 medium onion, peeled and chopped coarsely
- 2 tbsp. flour
- 1/4 cup club soda
- 1 egg, beaten
- pinch of salt
- pinch of pepper
- 2 tbsp. Crisco oil
Combine the beef and onion in a bowl and blend well. Stir in the flour, oil, club soda, egg and seasonings and chill in the refrigerator for 2 hours. Shape into 4 x 2 1/2 inch oval patties. Dredge in some additional flour.
Add the oil a skillet on medium-high heat and cook until browned and not pink in the center. Turn only once.
Remove and drain well on paper towelling.
Yum!
Artichokes With Fresh Tarragon
This is one vegetable that many people have not tried. This is a simple and certainly easy to prepare so why not? Damn I can do this…
- 3 lemons, cut in half
- 4 globe artichokes (about 3/4 lbs. each)
- 2 tbsp. olive oil
- 2 cloves garlic, peeled
- pinch of salt
- 1/2 tsp. whole black peppercorns
- 1 bunch fresh tarragon
Fill a bowl half full of cold water. Squeeze the juice of two lemons into the water and the lemon halves. (this will prevent the artichokes from discolouring).
Trim the artichoke stems to 1 inch and peel the dark green outer layer. Trim 2-3 inches from the top of each artichoke and pull off the tough outer leaves until the tender yellow ones appear. Using a spoon, scoop out the purple choke, discard. Slice the artichokes lengthwise about 1/3 inch thick and place in the lemon water.
In a large skillet, combine the oil and juice from remaining lemon. Drain the artichokes and add to the skillet along with the garlic, salt, peppercorns and 3 cups water.
Arrange all but 1 sprig of tarragon on top of the artichokes and bring to a boil. Boil until only a trace of water remains (about 15 minutes).
While that is cooking, chop the leaves of the remaining tarragon. Transfer the artichokes to a serving dish and sprinkle with the remaining tarragon.
Yum…
Peach and Blackberry Cobbler
This makes a great Summer/early Fall, anytime kind of dessert. I promise you, the dishes will be licked clean.
- 6 peaches, peeled and sliced thin
- 1 1/2 cups fresh blackberries
- 1/4 cup freshly squeezed orange juice
- 1/2 cup sugar
- pinch of nutmeg (small one)
- 2 tsp. cornstarch
- 1 pre-made 10 inch pie sheet (from the grocer’s)
Preheat oven to 400 degrees. Bring all the filling ingredients to a boil in a large saucepan, then turn down the heat and simmer until it becomes thick. (Don’t let it burn).
Spray with non-stick Pam an 8 or 9 inch springform pan, spread the mixture evenly until it is all used.
Cover with the pastry topping (you can make your own, of course). I even like using 4-5 phyllo sheets (pre-buttered between the layers). Be sure to brush an egg wash over the pastry and then sprinkle with about 2 tbsp. of sugar.
Bake for about 15 minutes. Check it and then turn down the temperature to 350 and watch that it browns evenly without burning.
Let cool at least 15 minutes before serving with either ice cream or whipped cream.
Need I say, this is yummy?
Apricots Poached In Honey
This is a fresh and light dessert to serve your family and guests. With the guests, be sure to serve with Icewine. Yummy!
- 1 1/2 cups water
- 1/3 cup honey
- 1/2 vanilla bean, split lengthwise
- 9 apricots, halved and stones removed
- chopped, toasted pistchios for garnish
- plain yogurt
In a pot over medium heat, stir together the water, honey and vanilla bean. Bring to a simmer and cook for 5 minutes.
Add the apricot halves and simmer until tender (about 3-5 minutes). With a slotted spoon, remove the apricots and transfer to a bowl.
Increase the heat to medium high and boil the syrup until reduced by half, remove the vanilla bean and let cool to room temperature. Make sure it is at room temperature before serving.
To assemble, top each apricot half with a generous dollop of yogurt and a sprinkling of chopped, roasted pistachios.
Serve 2 per plate and pair with a glass of chilled icewine.
Yummmmmmy!
Maui Prawns With Papaya Salad
Loving Maui like I do, and sitting here looking at the rain, this will take me back to my happy place and so will these prawns. Too yummy!
- 3 tbsp. light salad oil
- 20 prawns, peeled and cleaned
- 2 cloves garlic, finely chopped
- 2 tbsp. fresh ginger, grated
- 1 shallot, finely chopped
- 2 tbsp. oyster sauce
Heat the oil in a frypan and add the prawns and cook until opaque and pink (about 3 minutes). Then add the shallot, garlic and ginger and cook for 2 minutes. Add the oyster sauce and stir to combine well. Remove from heat and set aside. Do not overcook or the prawns will become tough.
Salad Ingredients
- 4 cups mixed spring mix greens
- 1 Ataulfo mangoes, peeled and thinly sliced
- 1/2 cup macadamia nuts, chopped
- 1 avocado, cut into small pieces
Dressing
- 2 tbsp. soy sauce
- 1/4 cup freshly squeezed lime juice
- 1 shallot, finely chopped
- 1 tsp. fresh ginger, freshly chopped
- 1 garlic clove, grated
- 2 tbsp. sweet chili sauce
- 1/2 cup light salad oil
To serve, toss the greens with just enough of the dressing to coat. Mound on a plate or pretty bowl and arrange the mango slices and prawns on top of the greens. Sprinkle with the chopped nuts and serve immediately with warm buns and, if you insist, a glass of chilled white wine.
Okay, rain all you want….this will make everyone feel happier, right?
Cornish Game Hens With Calvados-Sage Glaze
I simply love these little beggars. They are always so juicy, and absolutely yummy.
This will serve 4
- 2 2lb. Cornish Game Hens, halved
- 8 sage leaves, fresh
- 2/3 cup dry white wine, (1/3 cup for the Chef…well?)
- 3 tbsp. Calvados
- 2 tbsp. finely chopped shallots
- 2 tbsp. chopped sage
Preheat oven to 450 degrees. Starting at the neck end of hens, slide your fingers between the skin and breast and insert 2 sage leaves in each piece. Sprinkle with a pinch of salt and pepper and transfer to a roasting pan. Roast for 15 minutes.
Simmer 1/3 cup of wine, Calvados and shallots in a small saucepan stirring until the sauce thickens (about 5-6 minutes). When thickened, simply stir in the chopped sage leaves.
Brush about half the glaze over the chickens and roast for a further 5 minutes. Brush with the remaining glaze and now cook until the hens are cooked and the glaze is bubbling (about 5-8 minutes further. Now is a good time to try YOUR 1/3 cup of wine and relax, almost done! Transfer to a platter to rest.
Skim off the fat from the juices in the pan and discard. Add the remaining 1/3 cup of wine and boil until it has reduced by 1/3. This should take another five minutes. Spoon over the hens. Cut down the middle of the hen and serve 1/2 hen per plate.
Serve with a lovely risotto or garlic mashed potatoes and a vegetable.
Light the candles, pour the wine, seat everyone and enjoy! The conversations will be lively and the laughter will ring throughout the dinner.
Lime Ginger Prawns
Come on, it’s summer time and the breezes are light, the temperature is perfect for being on the deck with a great appetizer coming your way. I mean, after you make it and then serve it to one and all, they will all want to be asked back.
- 30 prawns, raw
- 2 tsp. each of fresh lime juice and grated ginger
- 1 tsp. soy sauce
- 2 tbsp. olive oil
- pinch of 5 spice powder
- skewers that have been soaking for an hour
Shell and devein the shrimp, but leave the tails on. Combine the remaining ingredients in a small bowl. Stir in the prawns, making sure to coat and refrigerate for one hour, covered.
Thread the prawns on the skewers and fry in pan, making sure the oil is hot first. Do not over cook.
I told you it was easy. All you need now is some sliced pineapple and mango to accompany the shrimp. Oh yeah, I forgot ……don’t forget the wine.
Tips On Making The Perfect Burger
Alright, I admit it, I don’t barbecue, but my beloved husband does. These are some great tips and may be useful if you are a beginner with the tongs and heat, or one who consistently burns everything in sight.
If it is warm outside and your hands ar warm, first hold a few ice cubes in them to cool them down. You want to have cold hands and working quickly, shape them. They should be about 1 inch thick for even cooking and you should cover the patties with waxed paper and refrigerate for about an hour before grilling.
If you think you know everything about grilling, PLEASE, PLEASE, PLEASE read the following. Always turn your barbecue on high for about ten minutes with the lid closed. Now with a brisk brush clean the grills and then oil them so nothing will stick.
Place the patties and cook until they are well marked. Don’t rush it. When it is cooked, it will release itself. If not, it will tear the burger. Never, ever press your burger with a spatula. This releases all the juices and the flavour disappears. When they are well marked and can easily be lifted, place them on another part of the barbecue where it is not so hot and further cook them through.
Warm your buns, add any and all condiments on them and then add the burger. OMG! will they ever taste good.
Note: your can insert cubes of cheese in the middle of the patty before cooking and cover it up with the meat, or finely chopped mushrooms, or a creamy horseradish dollop. Anything you want. You can also add a fried egg on top of the cooked burger or a salsa or fried, crispy onions, or a grilled portabella mushroom top and/or bacon.
Serve this with the grilled Romaine Salad and you will have a meal fit for a king. Honest!
Chicken And Broccoli Pie
You won’t believe your eyes. This is an ‘impossible pie’. With all the cheese, it is pretty awesome. Can be used for a luncheon…small chilled, green salad or for even a brunch on a holiday weekend.
- 1 300 g pkg. frozen chopped broccoli
- 3 cups grated Cheddar cheese, divided
- 1 1/2 cups cooked (leftover) chicken, skin removed
- 1/3 cup finely chopped onion
- 1 cup milk
- 1/3 cup whipping cream
- 3 eggs
- 3/4 Bisquick baking mix
- pinch each of salt and freshly ground pepper
Heat oven to 400 degrees. Butter a 10 inch pie plate.
Rinse broccoli under cold water to thaw and then drain completely. Mix the broccoli, 2 cups of the cheese, chicken, and onion together. Set aside.
Beat the milk, eggs, Bisquick, salt and pepper until smooth (20 seconds in the blender or 60 seconds with a hand beater).
Stir the broccoli mixture into the milk mixture and then pour into pie plate.
Bake until a knife inserted in the middle comes out clean (35-40 minutes).
Top with the remaining cup of cheese and bake another 2-3 minutes until; melted. Cool at least 5 minutes before cutting into slices and serving.
It comes out with a ‘pastry’ bottom and you won’t believe it. Impossible? Nah!
Tomato Cheese Casserole
This is a great dish to serve on a hot summer day, with the barbecue going, appetizers served and of course, cold beer or wine waiting on the sidelines.
- 3 cups thinly sliced onions
- 4 medium size tomatoes, peeled and sliced (about 2 lbs)
- 1/2 tsp. salt
- pinch of pepper
- 1/2 tsp. dried basil leaves
- 6 slices processed American cheese (yeah, I know), cut in half
- 1/2 cup Panko crumbs
- 3 tbsp. melted butter
Preheat oven to 350 degrees
. Butter a 1 1/2 quart casserole. In 1 inch of boiling water cook the onion, covered, for 10 minutes; drain.
Layer, in order, half of the tomatoes and onion. Sprinkle with half the salt, pepper and basil. Top with one half of the cheese. Repeat the layers.
Mix the Panko crumbs with the melted butter and sprinkle over the top of the dish.
Bake for 30-35 minutes, until the tomatoes are tender.
Serve with warm roasted garlic bread. Well, if you insist, along with the hamburgers, corn on the cob would be fantastic.
I love summers.
Mushrooms in Sour Cream
I have to tell a little secret…I love mushrooms any way – cooked, raw, sauteed, stuffed…it doesn ‘t matter. You should try this one as it is a real winner.
- 3 tbsp. butter
- 1/2 cup chopped onion
- 1 1/2 lb. fresh white mushrooms, sliced 1/4 inch thick
- pinch of salt
- 1 tsp. paprika
- pinch of pepper
- 1/4 cup chopped parsley
- 1 1/4 cup sour cream
Melt the butter in a skillet and saute the onion until golden. Add the mushrooms and 1/2 cup water. Simmer, covered until mushrooms are tender (about 15 minutes). You might have to add a bit of more water.
Add the salt, pepper, paprika, 2 tbsp. chopped parsley and sour cream. Heat very slowly (do not let this boil or the cream will separate) until hot through all.
Before bringing to the table, sprinkle with the remaining parsley.