Classic French Omelette

This is made with a Goose Egg but you can substitute 4 large chicken eggs if Goose is not available.  From Food and Drink Spring 2015.

1 goose egg
1 tsp water
2 tsp each chopped parsley and chives, divided
1/4 tsp salt
Freshly ground pepper
1 tbsp unsalted butter
2 tbsp herbed Boursin or soft chèvre, crumbled

• Beat egg with water until white and yolk are uniform.  Add 1 tsp each parsley and chives and season with salt and pepper.
• Heat a 10 inch nonstick pan on high heat.  Add butter and swirl pan to melt and coat.  Return pan to heat, and when butter is hot and sizzling, pour in egg mixture and let cook for 10 seconds or until egg has set on the bottom and air bubbles are forming between pan and egg.  Keeping it in direct contact with the burner, swirl pan in a circular motion to allow uncooked egg to move to edges of omelette, until almost all liquid egg is gone.  Sprinkle on half of crumbled cheese then begin jerking the pan towards you to roll omelette over on itself and enclose the cheese.  Immediately turn omelette out onto a serving plate so that the bottom is facing up.  Sprinkle with remaining cheese and herbs and serve immediately.

Salmon Fillets with Herb Vinaigrette

Sometimes simple is best and I believe that is the case for this Salmon recipe.  I started barbecuing salmon this year and I love it!  I am not a big fan of fish but have really enjoyed the flavour of fish over the bbq.  The herb vinaigrette enhances the salmon and I used leftover vinaigrette on my salad for work lunches.  Feel free to experiment with the herbs for the vinaigrette..substituting Basil or thyme or whatever you have on hand.  From Food and Drink Summer 2014

4 salmon fillets
2 tsp vegetable oil

VINAIGRETTE
2 tbsp chopped fresh oregano
2 tbsp chopped fresh parsley
2 tbsp chopped chives
2 tbsp grainy mustard
2 tsp finely chopped garlic
2 tsp grated lemon zest
2 tbsp lemon juice
1/4 tsp sugar
1/2 cup olive oil
Salt and freshly ground pepper
6 cups torn, mixed lettuce

1. If your salmon has skin, rub the skin side with vegetable, otherwise rub both sides with oil.
2. Combine oregano,parsley, chives, grainy mustard, garlic, lemon zest, lemon juice and sugar.  Whisk in olive oil and season with salt and pepper.  Remove one quarter of mixture and brush over salmon fillets.  Reserve remainder.
3. Preheat grill to high.  Place fillets, skin side down, on grill, close lid and grill for 7 to 9 minutes or until still slightly pink in the centre.  Grill a few minutes longer to completely cook through if desired.
4. Toss lettuce with remaining vinaigrette, add 1 tbsp at a time until just coated.  With tongs place on 4 plates.
5. Remove fillets from grill.  Place on salad.

The West Coast Burger

A fabulous burger, my husband and myself really enjoyed these.  Not a really kid friendly recipe, but grill up a regular hamburger for them :)  from Food and Drink 2011.

Roasted Tomatoes
4 small ripe plum tomatoes
1/4 tsp each kosher salt, black pepper and granulated sugar

Burgers
625 g boneless skinless salmon fillets, cut into chunks
125 g smoked salmon, coarsely chopped
3 tbsp dry bread crumbs
2 tbsp finely chopped fresh chives
2 tbsp mayonnaise
1 tbsp finely chopped fresh dill
2 tsp prepared horseradish
1 tsp finely grated lemon zest
1 clove garlic, minced
1/4 tsp cayenne
4 thin multi grain burger buns
1/3 cup tartar sauce
1 1/2 cups lightly packed washed and dried watercress (or use baby spinach)
Half small red onion, thinly sliced
1/2 cup crumbled soft goat cheese

1. Preheat oven to 250F
2. Line a baking sheet with parchment paper.  Cut tomatoes in half lengthwise and arrange cut side up on baking sheet.  Sprinkle evenly with salt, pepper and sugar.  Roast for 3 hours or until tomatoes are shrivelled slightly but still moist.  Let tomatoes cool to room temperature.
3. In a food processor, (I only have a blender) pulse fresh and smoked salmon 8 to 10 times or until chopped but not pureed.  Scrape out salmon mixture into a large bowl.  Add bread crumbs, chives mayonnaise, dill horseradish, lemon zest garlic and cayenne and mix gently but thoroughly.
4. Form salmon mixture into 4 even size patties about 1 inch thick.  Arrange patties in a single layer on a large plate.  Cover and refrigerate for at least 1 hour.
5. Preheat barbecue to medium high.  Cook patties on well oiled grill for 8 to 10 minutes, turning once until browned on both sides but still coral coloured in the centre.  Just before burgers are ready, split buns horizontally and toast, cut side down, until golden.
6. Spread bottom halves of buns with tartar sauce.  Top with watercress, red onion and 2 roasted tomato halves.  Add a burger to each bun and top with goat cheese.  Replace tops of buns.

Creamy Barley Risotto with Asparagus and Porcini

Love this take on a risotto, I am a new fan of Barley!  From Food and Drink 2011

1 pkg dried porcini mushrooms (if you can't find these, just saute some mushrooms and use chicken or vegetable stock for the mushroom liquid
2 tbsp unsalted butter
1 onion, finely chopped
1/2 tsp freshly ground black pepper
1 cup pearl barley
1/2 cup dry white wine
4 cups vegetable or chicken stock
1 lb (500 g) thin asparagus spears
1/2 cup crumbled fresh soft cheese with garlic and herbs such as Boursin
1/4 cup snipped fresh chives
Salt to taste

1. In a 2 cup glass measure, combine porcini mushrooms with 1 cup water.  Cover tightly with plastic wrap and pierce plastic wrap in several places with the point of a knife.  Microwave on high for 30 seconds.  Let stand for 5 minutes.
2. Remove mushrooms, squeezing out and reserving soaking liquid.  Rinse and drain mushrooms, then chop finely.  Strain soaking liquid through a paper towel lined sieve into a medium saucepan.  Set aside.
3. In a large saucepan, melt butter over medium heat.  Add onion, porcini and pepper.  Cook for 5 to 7 minutes, stirring often, until onion is soft but not browned.  Stir in barley until well coated with onion mixture.
4. Add wine and bring to a boil, stirring until wine has been absorbed.  Stir in w2 cups stock.  Increase heat to high and bring to a boil.  Reduce heat to low and simmer, uncovered and stirring occasionally, for about 20 minutes or until stock has been absorbed, and barley has swollen and is starting to soften.
5. Meanwhile, add remaining stock to mushroom soaking liquid and heat over medium high heat until steaming.  Keep warm over low heat.
6. Add hot stock mixture to barley 1/2 cup at a time, stirring often and allowing barley to absorb stock before adding more, until most of stock is used (you may not need all of it) and barley is tender but still a little chewy, about 20 minutes.
7. Meanwhile trim woody ends from asparagus by snapping spears where they break naturally.  Cut asparagus diagonally into 1/2 inch pieces.  Stir asparagus into barley.  Cover and cook for 5 to 7 minutes or until asparagus is tender crisp.  Stir in cheese and half of chives.  Season with salt and more pepper to taste if necessary.  Spoon into shallow bowls and sprinkle with remaining chives.

Potato Salad with Avocado and Arugula

A wonderful different potato salad.  I love the avocado in it and the Arugula gives it some bite.  You can peel the potatoes but I prefer the skin on.  From Food and Drink 2011

3 lbs (1.5 kg) small new potatoes
3/4 cup light sour cream
3/4 cup light mayonnaise
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup finely diced red onion or thinly sliced green onions or snipped chives
1 large or 2 small ripe avocados
3 to 4 cups baby arugula, coarsely chopped
Grape tomatoes

1. Generously cover potatoes with cold water in a large saucepan.  Bring to a boil over high heat.  Reduce heat to maintain a gentle boil; cook covered for 20 to 25 minutes or until just tender when pierced with a  skewer.  Drain; cool until able to handle.
2. Meanwhile, in a large mixing bowl, stir sour cream with mayonnaise, salt and pepper.  Stir in red onion.
3. Cut warm potatoes into bite size chunks; add to dressing as cut.  Using a large spoon or spatula, gently mix potatoes by lifting up from bottom of bowl and turning over.  To aid in rapid cooling, make a well in salad centre if in a bowl or spread out in a large metal pan.  Cover with plastic wrap; refrigerate several hours or up to a day until cold.
4. When ready to serve, dice avocados.  Stir potato salad gently; fold in avocado until just mixed.  Fold in arugula.  Garnish with additional red onion or halved grape tomatoes.

Parmesan Cheese Cigarettes

These are WONDERFUL.  A great accent to any dinner and really not that hard.  You can bake them flat, but I decided to roll them.  You must shape them while they are still warm; so only bake a few at a time.  I used the handle from a wooden spoon but you could place in muffin cups, drape over a small cup or a rolling pin for different shapes.   From Food & Drink 2005

1 cup freshly, finely grated Parmigiano Reggiano (do not use the stuff that is cheese product)
2 tbsp finely chopped chives
1/4 tsp cayenne pepper

1. Preheat oven to 400F.
2. Mix the cheese, chives and cayenne pepper.  Line a baking sheet with parchment paper.
3. Using a 3 inch cookie cutter as a guide, sprinkle 1 tbsp cheese within the ring, spreading to edges, then carefully remove ring.  Repeat 3 times.
4. Bake the Parmesan cookies for 4 to 5 minutes, or until cheese melts and begins to turn golden at edges.  Loosen each cookie with a spatula then quickly roll them up around the handle of a wooden spoon.  This must be done while they are hot.  Repeat process.  Store in airtight container.

Makes about 16

Cheese Biscuits and Country Ham

Loved these, the recipe is for small hors d'oeuvres, but increase in size for a heartier bite :)

2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup cold butter
1 1/2 cups grated cheddar, preferably orange
1 to 2 green onions, very thinly sliced, or 1/4 cup snipped chives
1 cup buttermilk or sour cream
250 g thinly sliced virginia or other mild country ham
2 to 4 tbsp mustard or chutney

1. Arrange rack just above centre of oven; preheat to 450F.
2. Line a large baking sheet with parchment paper or coat with cooking spray.  Stir flour with baking powder, baking soda and salt.  Using a pastry blender or two knives, cut in butter until only small bits are visible.  Add cheddar and green onions, tossing until evenly distributed.  Pour in buttermilk; stir until dough forms.
3. Turn out onto lightly floured surface; pat until 1/2 inch thick.  Cut with 1 1/2 inch round biscuit or cookie cutter.  Place about an inch apart on baking sheet.  Bake above oven centre for 10 to 12 minutes or until golden.  Cool on a rack.
4. Slice cooled biscuits in half.  Cut or fold ham to fit on bottom half.  Add a dab of mustard or chutney; replace top and serve.  Filled biscuits can be made ahead, covered and refrigerated;; then heated uncovered in a 350F oven for 5 minutes.

Three Onion Soup

I love Onion Soup!  This is a lighter version.

2 tbsp butter or olive oil
3 leeks, white and light green parts only, thinly sliced
1 red onion, quartered lengthwise and thinly sliced
Salt and coarsely ground pepper
1/4 cup brandy or dry red wine
4 cups beef, chicken or vegetable stock
3 cups water
2 bay leaves
1/4 cup chopped fresh chives

1. Melt butter in a large pot over medium heat.  Add leeks, red onion, 1/2 tsp salt and 1/2 tsp pepper and saute for 2 minutes or until starting to soften.  Reduce heat to low and cook, stirring often, for about 45 minutes or until golden.
2. Increase heat to high.  Add brandy and stir to scrape up any brown bits stuck to pan.  Cook until almost evaporated.  Stir in stock, water and bay leaves and bring to a boil.  Reduce heat and boil gently, uncovered, for about 30 minutes or until reduced by about one quarter and flavour is rich.  Discard bay leaves.
3. Season soup with salt and pepper to taste.  Ladle into warmed bowls and sprinkle with chives.

Serves 6

Honey Garlic Salmon Satays

A great change with Salmon!

1/4 cup Diana Sauce, Honey Garlic Flavour
2 tbsp Soy Sauce
1 tsp each grated ginger and sesame oil
1 lb (500 g) skinless salmon fillet
1/2 tsp toasted sesame seeds
2 tbsp snipped chives
Lime or lemon wedges

1.  Preheat an outdoor grill to medium-high or an indoor grill to high.   Soak 25 wooden skewers in cold water.  Stir the Diana Sauce with the soy sauce, ginger and sesame oil.

2.  Thinly slice the salmon and thread onto skewers.  Brush evenly with the sauce mixture and place on a lightly greased grate.  Cook for 1 to 2 minutes per side or until just cooked.  Sprinkle evenly with the sesame seeds and chives. Serve with lime or lemon wedges if desired.  Makes 20 to 25 satays.

These satays can also be cooked under the broiler for 4 minutes per side.