Skillet Dutch Baby Provencal

From Food and Drink Holiday 2015 this is a wonderful recipe that highlights the benefits of cast iron skillets.  I cook in my cast iron most days and while I found it initially tricky to get the heat right now that I have mastered it I would go back to another skillet.

1/2 small red onion, thinly sliced
1/2 cup red wine vinegar
2 tbsp unsalted butter
3 large eggs
3/4 cup milk
1/2 cup all purpose flour
1/4 tsp salt
1 tsp herbs de Provence
2 tbsp fresh parsley, roughly chopped, divided
Scant 2 oz (60g) goat cheese
1 dry pint (550 g) roma grape or cherry tomatoes, sliced in half
1/4 cup black olives, pitted and roughly chopped
1 tbsp extra virgin olive oil
Pinch of sugar
Salt and pepper to taste

• Preheat oven to 425F.
• Set sliced onions in a medium bowl and pour vinegar overtop to marinate while oven is preheating.
• Melt butter in an 8 inch cast iron skillet over medium heat.  Turn off heat once melted and frothy.
• In a blender, combine eggs, milk, flour and salt until well blended and foamy.  Pour batter into hot skillet.  Sprinkle evenly with herbs de Provence, 1 tbsp parsley and knobs of goat cheese.  Bake until pancake is puffed and browned around the edges, about 20 minutes.
• While pancake is baking, make tomato salad topper by pouring off 1/4 cup of vinegar from marinating onions, and adding remaining 1 tbsp parsley to the bowl, along with tomatoes, olives, olive oil, sugar, salt and pepper.
• Mound some of the tomato salad on hot pancake, serving the remainder on the side.  Cut pancake into 4 wedges and serve at once.

Serves 4

Refrigerator Plum and Cherry Pickle

Sweet and sour and oh so wonderful!!  From Food and Drink Summer 2015

4 small just ripe red or black plums, halved, about 500g
2 cups sweet cherries, stoned about 1 kg
4 bay leaves
1 cup red wine vinegar
1/4 cup balsamic vinegar
2 cups granulated sugar
1 tbsp pickling sugar (I used Kosher)
1 tsp mustard seeds
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger

1. Remove the stones front he plums and cut each half into quarters.  Toss together with cherries in a large bowl.  Pack cherries and plums into 4 wide mouth pint jars, each holding 2 cups, leaving slightly more than 1/2 inch headspace.  Slide 1 bay leave down the side of each jar.
2. Heat the red wine and balsamic vinegars over medium high in a large sauce pan.  Stir in sugar, salt, mustard seeds, allspice, cinnamon, cloves and ginger.  Bring to a boil and stir until sugar dissolves.  Boil for 2 minutes.  Pour vinegar syrup over fruit in each jar leaving a 1/2 inch headspace and making sure that the fruit is covered with syrup.
3. Cap and set aside to cool completely.  Label and store in the refrigerator for up to 2 months.

Warm Arugula, Olive and Tomato Salad

A really nice salad to accompany dinner.  From Food and Drink Spring 2015.

1/4 cup olive oil
1/4 cup red wine vinegar
2 tsp Dijon mustard
2 cups grape tomatoes
1 cup thinly sliced red onion
1/4 cup chopped, pitted dry cured black olives
2 cloves garlic minced
4 cups packed arugula
Salt and freshly ground pepper
6 cups torn romaine lettuce hearts

• Whisk together 2 tbsp of the oil, the vinegar and mustard in a small bowl; set aside.
• Heat remaining 2 tbsp oil in a large skillet over medium high heat.  Add tomatoes, onion and olives and sauté for about 3 minutes or until onion is softened.  Add garlic and sauté for 1 minute or until fragrant but not browned.
• Pour in vinegar mixture, then add arugula.  Stir just until arugula is wilted, for about 1 minute.  Remove from heat and season to taste with salt and pepper.
• Divide romaine lettuce equally between individual salad plates, the top with warm tomato mixture.

Jamaican Jerk Pork

Loved, loved, loved this recipe!  Spicy but not crazy hot.  If you like it hotter just add a bit more of the Scotch Bonnet Peppers or a good hot sauce.  Adding some smoke to your barbecue doesn't hurt either!  It is a good idea to wear rubber gloves when handling these peppers to prevent burns (do not touch your face!)  From Food and Drink Winter 2000.

JERK SEASONING
3 green onions
1 small Scotch bonnet chilli pepper, seeded and quartered
2 cloves garlic, quartered
1 inch piece fresh peeled ginger, coarsely chopped
2 tbsp red wine vinegar
2 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp brown sugar
2 tsp chopped fresh thyme or 1/2 tsp dried
1 1/2 tsp ground all spice
1/4 tsp cinnamon
1/4 tsp nutmeg
Salt and freshly ground pepper to taste

1. Jerk Seasoning:  Puree onion, pepper, garlic, ginger, vinegar, soy sauce, oil, brown sugar, thyme, allspice, cinnamon, nutmeg, salt and pepper in a food processor until smooth.
2. Cut tenderloins crosswise to make 4 pieces.  Place in shallow bow and spread with jerk seasoning (I put them in a ziploc bag).  Marinate at room temperature, cover and refrigerate for up to one day.
3. Place pork on greased grill over medium heat and cook, turning occasionally and brushing with marinade, for 12 to 16 minutes or until pork is nicely browned with just a hint of pink inside.  Transfer to a cutting board and cut into thick diagonal slices.  Serve with Pineapple-Pepper Salsa.

Tomato and Chickpea Salad

This is a great make ahead for lunch or even a dinner by using as a filling in a wrap.  This simple and delicious recipe is from Canadian Living Magazine Sept 2013.

3 tbs red wine vinegar
3 tbsp extra virgin olive oil
1 clove garlic, minced
1/4 tsp pepper
1 cup rinsed drained canned chickpeas
3/4 cup diced cucumber
3/4 cup diced carrot
1 green onion, chopped
1/4 cup crumbled feta cheese
2 tomatoes, chopped

In bowl, whisk together vinegar, oil, garlic and pepper.  Add chickpeas, cucumber, carrot, green onion and feta cheese; stir to combine.

Divide between two 3 cup air tight containers.

Layered Endive, Frisee and Bacon Salad

This salad is so elegant when served in a martini glass!  From Food and Drink 2011

2 slices brioche
4 slices double smoked bacon, chopped
1 shallot, minced
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp grainy mustard
2 cups lightly packed chopped endive and frisee
1 tbsp white vinegar
4 eggs
pinch each of coarse salt, freshly cracked pepper and fine herbs

1. Toast brioche and cube.  Set aside
2. In a large skillet, cook bacon until cooked but not crisp.  Use a slotted spoon to transfer bacon to plate.  Drain all but 2 tbsp of the fat from the pan.  Add shallots until tender and golden.  Whisk in olive oil, red wine vinegar and mustard.  Keep warm.
3. Divide endive and frisee between 4 large martini glasses.  Layer brioche over each and top with bacon.  Drizzle each with warm shallot dressing.
4. Meanwhile, fill large ban with water about 3 inches up the sides of the pan and bring to a simmer with white vinegar over medium heat.  Gently crack eggs, 1 at a time, into custard cups and slide them into the water.  (I found this a little tricky making sure they didn't tip). Poach for about 4 minutes, until the whites are set but the yolks are still runny.  Scoop eggs with a slotted spoon, draining well.  Top each salad with an egg and sprinkle with coarse slat, fresh cracked pepper and chopped fresh herbs.  Serve immediately.

Red Rice Salad with Red Wine Vinegar

This is a favourite!  I had never tried red rice (Wehani) before and I really enjoyed it.  The rice is a little chewy, which makes it perfect for a salad.  Sprinkle some goat cheese on top for extra flavour.  From Food & Drink 2005.

3 cups water
2 cups red rice
1/2 cup olive oil
1/4 cup red wine vinegar
salt and freshly ground pepper
1/22 cup pitted, slivered black olives
1 cup chopped green onions
1 cup diced cucumber
1/4 cup toasted pine nuts
1/4 cup chopped fresh dill (I left this out - not a dill fan)
2 tbsp chopped parsley

1. Bring a pot of water to boil.  Sprinkle in rice and bring back to boil.  Cover rice, reduce heat to low and steam for 35 to 45 minutes or until rice is tender but slightly chewy and water has been absorbed.  Remove from heat and keep covered for 5 minutes.
2. Whisk together oil and red wine vinegar.  Season with salt and pepper.  Toss half of the dressing with rice and let cool
3. When rice has cooled, combine it with olives, green onions, cucumber, pine nuts, dill and parsley.  Toss with remaining dressing.

Fish Sticks for Kids

It is so important for kids to eat fish - but it is so difficult to get them to eat it.  I have a 4 year old who thinks that french fries are a meal on their own!  Even she gobbled these up.

1 1/2 lbs salmon

Teriyaki Marinade:
1/4 cup soy sauce
1/4 cup brown sugar or honey (or maple syrup)
2 tbsp lime or orange juice
1 tsp grated fresh ginger
1 garlic clove, crushed

Ginger-Orange Marinade:
1/2 cup orange marmalade
1/2 cup orange juice
2 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp sesame oil
1 tsp grated fresh ginger

1. Cut fish fillets into strips or into cubes; place them in a bowl or large resealable bag.
2. Stir together marinade ingredients and pour over the fish, tossing gently to coat the fish evenly.  Refrigerate for an hour or up to several hours.
3. When ready to cook, soak bamboo skewers in water for at least 10 minutes to prevent them from burning.  Preheat the oven to 425F.
4. Thread the fish pieces onto the skewers, leaving about 1 cm between chunks or winding strips back and forth in an S shape.  Place skewers on a baking sheet about 2.5 cm apart.
5. Bake for 10 minutes, until just cooked through

Potato Salad

Here is a different take on potato salad.  This recipe calls for sun-dried tomato pesto to change up the flavour from a traditional potato salad.  If you are not a fan of sun-dried tomato, I would use a basil pesto.

1 1/2 lbs (750 g) mini new red or white potatoes, cut in half
4 oz (125 g) green beans, cut in half
1 tbsp olive oil
1 onion, finely chopped
1 stalk celery, finely chopped
6 tbsp mayonnaise
1 to 2 tbsp Sun-dried Tomato Pesto
1 tbsp red wine vinegar
Salt and freshly ground black pepper

1. In a large saucepan, cook unpeeled potatoes in boiling salted water until tender, about 15 to 20 minutes.  Add beans during the last 5 minutes of cooking.  Drain and reserve.
2. In a skillet, heat oil over medium-high heat.  Add onion and celery.  Cook, stirring occasionally, until tender.  Remove and cool slightly.
3. In a bowl, whisk together mayonnaise, pesto and vinegar.  Season with salt and pepper to taste.
4. Toss drained potatoes and green beans with pesto dressing and onion mixture until well combined.  Cover and let stand 30 minutes to blend flavours.

**store in refrigerator in an airtight container.