Our Favourite Chocolate Chip Cookies

Claire just described these cookies as the best cookies ever.  The recipe is a slight variation on a Martha recipe from her Cookies cookbook (which I've recommended in past posts).  I think there are two key tips to making these cookies:  turn the cookie sheets halfway through baking (switching their positions on oven racks if appropriate) and cool the cookies on the cookie sheets on top of wire racks for 2 minutes before moving them to the racks to fully cool.

Christie Family Chocolate Cookies  (makes 3-4 dozen cookies)


1 cup all-purpose flour
1 1/4 cups whole wheat flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
1 1/2 cups semisweet and/or milk chocolate chips


Preheat oven to 350 degrees. In a small bowl, whisk together the flours and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy, about 2 minutes. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies, rotating sheets halfway through, until they are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Fiesta Night Ideas - Salmon, Beans and Green Rice

We've been eating a lot of Mexican food lately.  The kids love making fresh corn tortillas and they will fill them with almost anything really.  Most of our Mexican recipes have come from Pati's Mexican Table by Pati Jinich.  Here are three recipes that work well and have become standards at our house.  Even though they contain jalapenos, neither the rice nor the salmon is at all spicy when done.  The salmon and rice recipes are recommended to serve six.  The bean recipe will yield approximately 5 cups cooked beans.  It works equally well with pinto beans or black beans.  I tend to puree about half of the cooked beans with some of the cooking water to have a kind of (but not quite so unhealthy) refried bean puree on hand.  All of these recipes are of course best enjoyed with a good margarita!

Sweet and Salty Salmon

1 cup packed dark brown or demerara sugar
1/2 cup low sodium soy sauce
1/4 cup freshly squeezed lime juice
2 tablespoons seeded and minced jalapeno
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper
6 salmon fillets (about 6 ounces each), rinsed and patted dry
2 tablespoons coarsely chopped cilantro leaves for garnish
2 tablespoons thinly sliced scallions (white and light green parts only) for garnish

In a medium saucepan, combine brown sugar, soy sauce, lime juice, jalapeno, ginger, garlic, salt and pepper and cook over medium heat, stirring for a couple of minutes just until the sugar has dissolved. Remove from heat and let cool.
Place salmon pieces in a baking dish large enough to hold them in a single layer and pour marinade on top, turning to coat both sides. Cover and refrigerate for at least 30 minutes or up to 4 hours, spooning the marinade over fish one or two times.
Preheat oven to 375 degrees. Remove fish from refrigerator at least 10 minutes before cooking.
Bake fish for 15 to 18 minutes, or until it flakes easily with a fork. Place salmon on individual plates or a serving platter, garnish with the cilantro and scallions, and serve.


Pati's Favourite Green Rice

2 cups long grain rice (jasmine or basmati)
2 poblano chilies, halved, seeded and cut into chunks (or one green pepper and one jalapeno pepper, or a combination of interesting but not too hot peppers on offer at your local grocery)
½ cup water (plus 2 tbsp if necessary)
2/3 cup fresh cilantro leaves
2 cloves garlic
1½ tsp kosher salt
2½ - 3 cups chicken stock (or more as required)
3 tbsp vegetable oil
1/3 cup coarsely chopped white onion
1 tbsp fresh lime juice or more
½ cup crumbled queso fresco or mild feta

Soak rice in hot water to cover 5 minutes. Drain and rinse with cold water until water runs clear. Drain well.
Meanwhile, in a blender or food processor, puree chiles with 1/2 c water, cilantro, garlic and salt until smooth. Strain into a measuring cup and note how much you have. Keep this separate but place enough chicken stock in another measuring cup so that the total amount of liquid is 4 cups.
Heat oil in a large saucepan and add rice. Cook 3 to 4 minutes until rice turns opaque and milky white. Add onion and saute one to two minutes. Stir in chile puree and cook 2 to 3 minutes until absorbed by rice. Stir in stock and lime juice, bring to a boil, cover, reduce heat to low and cook 15 minutes. If rice is not tender yet, add remaining 2 tbsp water and cook, covered a few more minutes. Let rice rest, covered 5 minutes. Fluff with a fork and sprinkle with cheese.

Simple Beans from the Pot


1 pound or about 2 1/4 cups, Pinto, Peruvian or Black beans
1/2 white onion, peeled of outer skin but held together by the root end
2 garlic cloves, peeled
1 tablespoon kosher or sea salt, or to taste
2 sprigs cilantro

Rinse the beans in cold water and drain. Place them in a big heavy pot and cover with enough water to come up to at least 3″ above the top of beans, about 10 cups of water. Add onion and garlic, and bring to a boil. Let the beans simmer, partially covered, for about 1 1/2 hours, until the beans are soft.  Add salt and cilantro. (Don’t add the salt in the beginning or it will toughen the beans!)
Cook for about another 15 minutes, or until the beans are so soft they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more water.
Remove onions and cilantro before serving.
To make bean puree, combine 5 parts beans to 1 part cooking water (and salt to taste) in a blender or food processor until smooth.

Two New Cocktails

I have always loved a proper margarita.  One made with reposado tequila and without that crappy sweet bar mix.  Just lime juice, tequila and a Gran Marnier float.  During our recent trip to Arizona, I discovered that the reason I hadn't been able to replicate the perfect margarita at home was because I wasn't adding agave.  Last night was fiesta Friday at our house, and I made margaritas.  I'm sharing the recipe here because frankly, for my taste, I've finally found the recipe for my favourite margarita.    Feel free to play around with the quantities until you achieve your perfect margarita.  (Salt rimming optional.)

The second cocktail here is a one which I recently discovered at The Venetian in Las Vegas.  One of the few things about Las Vegas that I will remember with fondness.  When I googled the recipe,  I learned that it originate in Venice (rather than at The Venetian).  It's a great change from sweet cocktails and I do love the fizzy.

Cheers!

My Favourite Margarita

1.5 oz tequila (preferably reposado)

1 oz freshly squeezed lime juice

2 tsp agave nectar

Grand Marnier to taste

Put lime juice and agave in a shaker and shake until blended.  Add tequila and enough ice to fill your glass.  Shake until the ice is starting to melt.  Pour into glass and float a little Gran Marnier on top.  

Venetian Spritz

3 oz prosecco

1.5 oz Aperol

1.5 oz soda water

Green olive for garnish

Stir liquid ingredients together gently, serve over ice and garnish with a green olive.

Asian-Style Chicken and Rice

Chinese New Year.  A perfect time to enjoy some Asian-style comfort food.  This recipe appeared in today's Globe and Mail, credit to Lucy Waverman.  Easy and great for a cool February night.  The recipe in original form calls for a "spicy citrus sauce" to drizzle on top.  I'm frankly too exhausted for spicy citrus sauces, no matter how wonderful.  Even without, it led my husband and me to second helpings.  Gung hay fat choy!

Asian-Style Chicken and Rice

500 grams (1 pound) boneless, skinless chicken thighs, sliced in half

2 tablespoons finely chopped shallots

2 tablespoons finely chopped ginger

2 tablespoons finely chopped garlic

2 tablespoons soy sauce

1 teaspoon sugar

3 tablespoons vegetable oil, divided

Salt and freshly ground pepper

8 large shiitake mushrooms, stems removed, cut in half

1 1/2 cups Thai jasmine rice, rinsed

2 cups chicken broth or water

1 teaspoon sriracha (Asian chili sauce)

1/2 cup green peas

1/2 cup finely chopped green onions

1 tablespoon chopped mint or coriander

Place chicken thighs in bowl. Combine shallots, ginger and garlic in separate bowl. Toss chicken with half of this mixture and all of the soy sauce and sugar.

Heat 2 tablespoons of oil in a skillet over a medium-high heat. Remove chicken from marinade, season with salt and pepper and add to pan. Fry 1 to 2 minutes on each side or until golden-brown but not cooked through. Remove from pan, add mushrooms and sauté 1 minute or until softened.

Season mushrooms with salt and pepper and set aside. To prepare the rice, heat the remaining tablespoon of oil in a large, heavy pot over medium heat. Add the remaining shallot mixture and sauté for 30 seconds. Stir in the rice, chicken broth (or water) and sriracha. Bring to a boil. Reduce heat to low and place chicken pieces and mushrooms over the rice. Cover and simmer for 10 minutes.

Scatter in peas and cook, covered, until both rice and chicken are cooked (about 7 to 10 minutes longer). Spoon into a serving bowl or serve from the pot. Garnish with green onions and mint or coriander. If there is a layer of rice that is slightly browned and sticking to the pot, this is considered a delicacy.

Sweet Potato, Carrot and Red Lentil Soup

This is another recipe that owes its introduction into our family to my book club.  Our neighbour, Alison, brought this to a recent book club potluck dinner and, although it was meant to be the starter, I found room for a second bowl.  I made it for the first time here at home later the same week, and everyone liked it very much.  I like the addition of lentils.  Makes me feel especially healthy.  The original recipe called for 1/4 c butter, which I've reduced and changed to oil.  Use butter if you prefer.

Sweet Potato, Carrot, Apple and Red Lentil Soup

2 tbsp grapeseed or olive oil 2 large sweet potatoes, peeled and chopped 3 large carrots, peeled and chopped 1 apple, peeled, cored and chopped 1 onion, chopped 1/2 cup red lentils 1/2 teaspoon (or more) minced fresh ginger

1/2 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 4 cups vegetable or chicken broth plain yogurt

1.	Warm oil in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
2.	Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable or chicken broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3.	Puree soup in a blender in batches until smooth. Alternately, you can use an immersion blender and puree the soup right in the cooking pot.
4.	Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. (You WILL need to add water!)  Serve with yogurt for garnish.

Turkish Lamb with Lemony Quinoa

When I took out this lamb recipe today, I realized that I have been making it for over 10 years.  Which is kind of crazy!  I clipped it out of Gourmet magazine in June 2002, and I've never tired of it.  It's meant to be used on cubed boneless leg of lamb and thread onto skewers with cherry tomatoes.  More often, however, I use it on lamb chops or steaks cut from the leg of lamb.  It's amazing!  Tonight I was looking for a gluten free side and I came upon a spicy lemon quinoa recipe on the Martha Stewart site.  With a few minor revisions, a perfect side for our Turkish lamb.  I hope you enjoy it as much as we do. The below quantities should serve 4.

Turkish Lamb

3 cloves garlic, crushed
2 tbsp EVOO
1 tbsp tomato paste
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1 tbsp packed fresh thyme leaves
1/2 tsp salt

1 to 1 3/4 lb lamb, cut as you wish (see above)

In a container large enough to hold the lamb, stir together all ingredients except lamb.  Add lamb and stir to coat.  Marinade, covered and chilled, stirring occasionally for at least 2 hours.  Grill to desired doneness.

Lemony Spinach Quinoa

1 c quinoa
1/2 tsp salt
1/4 c toasted pine nuts
1 tsp grated lemon zest
4 c fresh spinach, coarsely chopped
1/2 tsp ground cumin
1/8 tsp cayenne
1/8 c fresh squeezed lemon juice
1/8 c EVOO

Put quinoa into a saucepan with salt and 1 1/8 c water.  Bring to a boil, cover and reduce to a simmer.  Cook until completely absorbed, 18-20 minutes.
Place chopped spinach in a serving bowl.  Transfer quinoa to the serving bowl and add the pine nuts, lemon zest, cumin and cayenne.  Drizzle with lemon juice and EVOO and toss until well combined.
Serve warm or at room temperature.

Oysters with Mignonette

Thank you Lucy Waverman!  I have always eaten oysters with seafood sauce.  Not very exotic, I know.  Now that I have discovered this mignonette, no more seafood sauce for me.  Excellent!

Mignonette for Oysters

For 36 oysters

1/4 cup red wine
1/4 cup red wine vinegar
2 teaspoons cracked peppercorns
1 teaspoon grated lemon rind

2 tablespoons chopped shallots

Combine red wine, red wine vinegar, shallots, peppercorns and lemon rind and bring to a boil. Remove from heat. Let sit for 2 hours to concentrate the flavours. Chill before serving with oysters. Makes about 1/2 cup.

Light Asparagus Leek Soup

Here's another simple, healthy soup that my children LOVE.  Since I first made it in September, they've been asking for it every week.  It comes from Ian Knauer's cookbook - The Farm - which I highly recommend.  This soup is a thinner consistency than most asparagus soups I've had, but it is a lovely fresh flavour.  I like it best cold, but the rest of the family prefers it warm.  I cannot wait to try it with fresh asparagus in springtime.

Recipe serves 4.  There won't be leftovers!

Asparagus Leek Soup

1 leek, pale green and white parts only, sliced crosswise and well washed
2 tbsp butter
1 clove garlic, smashed
kosher salt and black pepper
4 c chicken stock
1 pound asparagus, trimmed and cut into 2 inch pieces
12 cilantro sprigs, chopped (or more, to taste)
6 fresh dill sprigs, chopped (or more, to taste)

Melt butter in a heavy saucepan until foam subsides.  Cook leek and garlic with 1/2 tsp each salt and pepper over medium heat, stirring occasionally, until leek is soft but not browned, about 6 minutes.  Add stock and bring to a boil.
Add asparagus to stock.  Cook until tender - 6-10 minutes.  Remove the pan from heat and stir in cilantro and dill.  Puree with an immersion blender or in a stand blender until smooth.
Season to taste with salt and pepper.

Truffle Linguine for One

As the weather cools, my need for carbohydrates heats up.  Here's another quick and easy Nigella recipe for nights when you find yourself eating alone.  The only part of this recipe that is good for you is the comfort it provides, but that is sometimes enough.  NB:  Must love truffles.

Lone linguine with truffle oil

• 4 ounces linguine
• Salt, to taste
• 1 egg
• 3 tablespoons heavy cream
• 3 tablespoons grated parmesan cheese
• A few drops white truffle oil, or to taste
• Freshly ground white pepper
• 1 tablespoon butter

Put on some water to boil for the pasta and, when it comes to a boil, salt it generously before adding the linguine and cooking for 2 minutes less than directed by the instructions on the package. In a bowl, whisk the egg with the cream and parmesan, a few drops of white truffle oil and a good grinding of white pepper. When the pasta's had the time you've allocated, check to see if it's al dente. Just before draining it, remove and reserve some of the cooking liquid.

Return the drained pasta to the cooking pan and, on the stove but off the heat, add the butter and about 1 tablespoon of the cooking water and stir to mix. Now, stir in the eggy mixture and keep stirring so that the pasta becomes smoothly, softly and lightly coated. Taste to see if it needs any salt or any more truffle oil and act accordingly.

Lemony Arugula Couscous

I tried this couscous for the first time a couple of weeks ago, thanks to my friend Julie.  It comes from Nigella's cookbook Kitchen, and is meant to be served with the turkey meatballs I posted on September 22nd.  They are indeed lovely together, but this is without a doubt my favourite couscous dish ever and I intend to serve it with all kinds of things, like BBQ'd salmon or baked lamb chops for example.  So lemony and fresh.  The recipe makes enough for 8 people in my view, so for us it's dinner and lunch tomorrow.  Excellent!

Lemony Arugula Couscous

800 ml chicken or vegetable stock
3 tbsp garlic oil
500g couscous
zest and juice of 1 lemon
4 green onions, finely sliced
100g arugula
salt and pepper, to taste

Bring stock to boil (or make from concentrate with boiling water).
Heat oil in a saucepan, add couscous and fry, stirring all the time, for 2-3 minutes.  Pour in hot stock, still stirring, and stir over a gentle heat until stock is fully absorbed, about 5 minutes.
Cover the pan, turn off the heat and let stand for 10 minutes.
Fork through the couscous to eliminate any lumps, then sprinkle with lemon zest and juice, green onions, salt and pepper.  Stir, then add arugula, tossing together carefully to mix.

Amazing Hummus

I used to buy ready made hummus at the grocery store or, when I was feeling adventurous, I'd whip up a batch using tinned chickpeas.  That was before I tried this recipe from Ottolenghi's cookbook Plenty.  This recipe uses dried chickpeas and, once you try it, you will not go back to the others.  The texture is so creamy.  There is none of that cloying preservative taste so often found in the store bought versions.  Feel free to play with the taste by adding cumin or hot sauce or paprika or whatever tastes you crave.  The base is wonderful.  It also freezes well.  I tend to put ice cream scoops of the stuff onto a parchment lined baking sheet, freeze and then store in ziploc bags in the freezer so there's always some for the kids' lunches.  (Remember the vegetarian child?)  Defrosts easily in the microwave to be slathered onto a wrap, covered with veggies and rolled into lunch.

Hummus
 (Makes 8-10 cups)

2 1/2 c dried chickpeas
1 1/2 tbsp baking soda
1 1/4 c tahini paste
3 tbsp fresh squeezed lemon juice
6 garlic cloves, crushed
salt

Put the chickpeas in a large glass or plastic bowl and cover with at least double the volume of cold water.  Add 1 tbsp baking soda.  Soak overnight.

Place soaked (drained) chickpeas and remaining baking soda in a medium saucepan and cover with double the volume of cold water.  Bring to a boil, then simmer gently for 2-3 hours, until totally soft and easy to mush. Add more water during cooking if necessary to keep chickpeas immersed.  Drain, retaining cooking liquid.

Transfer warm chickpeas to a food processor and add tahini, lemon juice, garlic and 1 tsp salt.  Blitz for a minute or two until totally smooth.  Add some of the cooking liquid and blitz again.  You want the mixture to be soft and almost runny.  Taste and add more salt if you like.

This is best served warm but can be cooled and reheated or frozen (see above).  (It will get thicker when it cools so don't worry about making it too runny while warm.  Use your first attempt as a way to decide the texture you like best.)

Nigella Lawson's Turkey Meatballs in Tomato Sauce

I am a fan of Nigella Lawson recipes.  They are, for the most part, easy and straightforward.  The following recipe is from her cookbook - Nigella Kitchen - which contains many family friendly, quick and easy meals.  What I like about this recipe is that it is very tasty and quite simple.  It has that proper Italian restaurant tomato sauce taste, which I attribute to the pureed celery and onion mush that I was at first quite skeptical of.  The meatballs are easy to make and the cleanup is minimal as the meatballs cook in the tomato sauce.  We enjoyed this over pasta, but Nigella recommends couscous.  This will remain a staple in our home.  Although I haven't tried it, the original recipe says that it freezes well.

Turkey Meatballs in Tomato Sauce

• 1 onion, peeled
• 1 stick celery 
• 2 tbsp garlic oil
• 1 tsp dried thyme
• 2 x 400g/14oz cans chopped plum tomatoes, plus approximately 2 full cans of water
• 1 tsp sugar
• 1 tsp sea salt flakes or ½ tsp pouring salt
• black pepper, to taste

• 500g/1lb 2oz ground turkey
• 1 egg
• 3 tbsp breadcrumbs
• 3 tbsp grated parmesan (the Kraft kind rather than freshly grated)
• 2 tbsp finely chopped onion and celery (see above)
• 1 tsp worchestershire sauce
• ½ tsp dried thyme

For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs.

Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes.

Add the cans of plum tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs.

For the meatballs, put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and gently mix together with your hands. Don’t overmix, as that will make the meatballs dense-textured and heavy.

When all the meatball ingredients are amalgamated, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs.

Drop the meatballs gently into the simmering sauce.

Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. 

Serve with rice, pasta or couscous.

Nigella's Coconut and Cherry Banana Bread

We've all fallen in love with this super moist and tasty loaf from Nigella Lawson's Kitchen:  Recipes from the Heart of the Home.  It's an unusual marriage of ingredients but it works very well.  This is another recipe that requires a home kitchen scale.  If you are thinking of investing in one, I recommend the electronic!

Coconut and Cherry Banana Bread


125g unsalted butter, melted and cooled
4 small bananas (about 500g with skin on), mashed
150g white sugar
2 eggs
175g flour
2 tsp b powder
1/2 tsp b soda
100g dried cherries
100g unsweetened dried coconut

Preheat oven to 340 degrees.  Line the bottom of a 900g (2lb) loaf tin with parchment paper and grease the sides.  (I find it useful to allow the parchment to carry on up the ends of the loaf pan to make it easier to get the loaf out later.)
Beat the sugar into the melted butter, then beat in mashed bananas and eggs.  Fold in flour, b powder and b soda.  Add dried cherries and coconut.
Fold well so everything is incorporated, pour into loaf pan and smooth the top.
Bake for 50-55 minutes, checking after 45 minutes.  The loaf is done when it is pulling away from the sides of the loaf pan and the top springs back to the touch.
Once out of the oven, let the loaf rest in the pan for 10 minutes, then slip out of the pan on the parchment paper and let cool on a wire rack.

Quick White Wine Sangria - for One!

Some days cry out for a perfect glass of sangria.  Sadly, sangria is usually only made by the bucket.  I decided to play around with some usual sangria ingredients to see if I could come up with a reasonable facsimile of sangria by the glass.  Turns out, I was able to create a white wine sangria that is about perfect for me.  There's some flexibility in portion and ingredients, as you'll see.  I prefer it with orange and cranberry juice because, honestly, I usually have those on hand.  See what you think!

Debra's "by the glass" White Wine Sangria

Mix together in a cocktail shaker with ice:

4 oz pinot grigio
1/2 to 1 oz grand marnier or triple sec
1 to 2 oz orange or peach juice
1 to 2 oz cranberry or pomegranate juice
1/2 oz Rose's lime cordial

Shake well and alter ingredient quantities to taste.

Grilled Martini Chicken

We had this for dinner last night for the first time and it was great - very moist and full of flavour.  The recipe appeared in The Arizona Republic on March 16, 2012.  We boiled the marinade and poured it over the chicken, and it added a lot of taste.  To be safe, be sure to keep the chicken in the refrigerator while marinading. 


Grilled Martini Chicken

1/2 cup dry vermouth
1/4 cup pimiento-stuffed green olives, finely chopped
2 shallots or green onions, sliced
3 cloves garlic, minced
1 tablespoon grated lemon zest
1 tablespoon grapeseed or canola oil
1 to 1 1/2 pounds skinless, boneless chicken breasts
2 sprigs fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Stir vermouth, olives, shallots, garlic, lemon zest and oil in a shallow container large enough to hold the chicken. Add chicken and thyme, turning to coat. Cover and marinate in refrigerator for at least 4 hours, up to overnight.

Preheat grill to medium heat. Remove chicken from marinade and sprinkle with salt and pepper.  

Cook chicken on oiled grill until opaque almost halfway through. Turn chicken and cook until slightly firm in the thickest section or juices run clear, about 5 minutes.

Meanwhile, pour marinade into a pan, bring to a boil and boil for at least 5 minutes.

Remove chicken from grill. Spoon marinade over chicken and serve hot.

Rhubarb Ginger Crisp

I spotted rhubarb at the farmer's market last week and it reminded me of this recipe I clipped from an LCBO Food & Drink magazine in the early summer of 2001.  I've made it dozens of times.  It's easy, tasty and a nice change from the usual rhubarb crisps that show up everywhere in springtime.  I cannot wait to make it again soon.

Rhubarb Ginger Crisp

6 c chopped rhubarb
1 1/4 c sugar
2 tbsp flour
1 tbsp grated orange rind

topping:
1/2 c flour
1 c crushed ginger snaps
1/4 c brown sugar
1/2 c chopped pecans
1/2 c butter

Preheat oven to 350.  Butter a 1.5L baking dish.
Combine rhubarb, sugar, flour and orange rind, and place in baking dish.
In a separate bowl, stir together topping ingredients except butter.  Cut in butter until mixture resembles small peas.  With your fingertips, crumble the mixture until it forms large and small clumps.  Sprinkle over rhubarb and pat down slightly.
Bake for 30-40 minutes, until topping is crisp and rhubarb is bubbling.

Ste Anne's Granola

My friend Lisa and I spent a lovely weekend at Ste Anne's Spa in Grafton last year.  We both fell in love with their homemade granola, which we enjoyed with their fabulous cranberry tea.  I combed the web to find the recipe.  I think this is it, but even if it's not, it's just as good.  I still enjoy it on its own, with tea.  The kids love it over yogurt or ice cream.

Ste Anne's Homemade Granola

Ingredients:

• 1 cup slivered almonds
• 1 cup sliced almonds
• 1 cup chopped pecans
• 1 cup unsalted sunflower seeds
• 1 cup pumpkin seeds
• 1 cup unsweetened coconut
• 1/2 cup sesame seeds
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp. ground cloves
• 1/4 cup grapeseed oil or unsalted butter
• 1/4 cup honey

Directions:

1. Combine the dry ingredients in a large bowl.
2. Stir together grapeseed oil and honey or, if using butter, melt the butter in a pan over low heat and slowly stir in the honey.
3. Pour the liquid ingredients over the nut mixture and mix well.
4. Spread the contents over a large cookie sheet lined with parchment paper.
5. Bake for approximately 25 to 30 minutes, at 375 degrees, stirring after the first 15 minutes to avoid burning.
6. Allow granola to cool completely then store in airtight containers.

Feel free to vary the recipe as you wish, by substituting some of the nuts with dried cranberries or adding in some rolled oats or puffed wheat. Do not omit the coconut or sesame seeds;  these are really the ingredients that make this granola special.

Orzo Asparagus Salad

I copied this recipe from a magazine I found on a friend's kitchen counter years ago.  In googling the ingredients, I now see there is a very similar version in a recent Best of Bridge cookbook.  I'm not sure where the recipe originated, but it is wonderful and a perfect salad choice now that asparagus is all around.  I plan to serve it tonight with grilled or sauteed jumbo shrimp.


Orzo Asparagus Salad

Salad:
1 cup uncooked orzo
1 cup chopped asparagus
1 cup  halved red cherry or grape tomatoes
1/4 cup pitted & coarsely chopped kalamata olives
1 tbsp toasted pine nuts

Dressing:
3 tbsp white wine vinegar
1 tbsp grainy Dijon mustard (optional)
1 tbsp maple syrup or honey
2 tbsp coarsely chopped fresh dill
1 tsp finely chopped capers
1 garlic clove, minced
salt & pepper to taste
6 tbsp extra-virgin olive oil

Bring a medium-large pot of salted water to a boil and add orzo. Cook orzo for about 10 minutes, until al dente, adding asparagus to pot during last 2 minutes. Drain orzo and asparagus in colander, rinse with cold water and set aside.

Combine vinegar, mustard, maple syrup, garlic, salt and pepper. Stir in dill and chopped capers.  Add oil.  Mix well.  (Or combine the whole lot in a food processor.)

Place orzo and asparagus in a large bowl and toss with dressing. Refrigerate, covered, for 1 hour. Remove salad from refrigerator 30 minutes before serving and gently toss in tomatoes, olives and pine nuts.