Irish Roasted Salmon

Salmon marinated in Irish Whiskey and honey!  From Food and Drink Autumn 2003

2 tbsp honey
1/4 cup cider vinegar
1/4 cup Irish whiskey
2 tsp chopped fresh thyme
1 1/2 tsp grated lemon zest
2 tbsp vegetable oil
Salt and freshly ground pepper
4 salmon fillets

1. Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper.  Pour over salmon and marinate 1 hour on the counter or 4 hours refrigerated.
2. Preheat oven to 450F.
3. Remove salmon from marinade and place on a rack over a roasting pan.  Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.  Place on 4 serving plates.

Yellow Pepper Sauce for Grilled Scallops or Fish

This sauce has a beautiful vibrant colour and a great flavour that makes it delicious with grilled scallops or fish.  Change it up with different coloured peppers if you wish.  From Food and Drink 2003

3 tbsp olive oil
1 small onion, diced
2 yellow peppers, seeded and sliced
1 clove garlic, smashed
1 sprig of fresh thyme
1 cup vegetable stock
1/4 cup whipping cream (or use milk for a thinner sauce)
1 tsp granulated sugar
Salt and Freshly ground pepper
20 fresh large sea scallops

1. Heat 2 tbsp of oil in a saucepan,  add the onion and cook gently until soft, about 5 minutes.  Add the peppers, garlic and thyme, cook for another 5 minutes.
2. Add the stock and bring to a boil, reduce the heat and simmer 20 minutes or until the peppers are very soft.
3. Remove the thyme and puree the pepper mixture.  Return to a clean pan adding the cream and sugar.  Bring to a boil, check the seasoning, then simmer t minutes.
4. Season the scallops.  Add the remaining oil to a very hot frying pan and sear the scallops 2 minutes on the first side.  Turn and cook another minute or until just opaque in the centre.  Divide the sauce between 4 warmed plates and top with the scallops.

Roasted Pepper Salad

Try this with sausage (your choice) or without.  I roast my peppers on the bbq for best flavour.

3 roasted peppers (I like red)
2 tbsp capers, rinsed and chopped
2 tbsp juice from peppers
1/4 cup olive oil
1 clove of garlic minced
1 tbsp Balsamic vinegar
Freshly ground pepper
2 tbsp chopped fresh oregano
2 grilled Italian sausages

1. Peel the peppers over a bowl to catch their juice.  Remove all the seeds.  Cut the peppers into 1 inch pieces and place them on a platter.  Scatter with the capers
2. In a small bowl, whisk together the pepper juice, olive oil, garlic and vinegar.  Season with the pepper; the capers should provide enough salt.  Stir in the chopped oregano.
3. Slice the sausages into 1/2 inch diagonal slices and then toss with the peppers.  Pour over the dressing and serve.

Cabernet Chicken

The sauce developed with this recipe is wonderful!  I used seedless grapes.  From Food and Drink 2003

3 lb (1.5 kg) chicken
Salt and freshly ground pepper
1 tbsp butter
1 cup sliced leeks
1/2 cup chopped carrots
1/4 cup chopped celery
1 tbsp fresh chopped tarragon or oregano
1 cup Cabernet Franc
1/2 cup red grapes, halved
1/2 cup red grapes, whole

1. Preheat oven to 400F
2. Season chicken with salt and pepper.  Truss chicken to help it keep shape.  Heat butter in ovenproof casserole on medium heat.  Brown chicken, breast-side down, until golden, about 3 minutes.  Turn on its side and brown another 3 minutes.  Brown remaining sides.  Remove chicken and drain off all but 1 tbsp fat.
3. Add leeks, carrots and celery into casserole and saute 2 minutes or until softened.  Add tarragon and wine.  Bring to boil and reduce by half, about 5 minutes.  Stir in halved grapes.  Return chicken to pan breast side up.  Cover and bake for 55 minutes, basting occasionally.
4. Remove chicken from pan to carving board and cover with tea towel to keep warm.  Skim fat from casserole.  Strain sauce into a skillet, pressing down on the solids.  Add whole grapes, bring to boil and simmer 1 minute or until flavours are combined.  Season with salt and pepper.  Carve chicken and serve with sauce.  

Chocolate Cupcakes and Icing

I wasn't sure about the rolled oats in these, but they really work to keep the cupcakes moist.  You don't even notice them.  Make them with or without the icing.

1 cup boiling water
1/2 cup rolled oats
1/2 cup vegetable oil
4 tbsp cocoa
1 cup brown sugar
2 eggs, well beaten
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla

Preheat oven to 350F.  Pour water over oats in a mixing bowl.  Add oil and cocoa and blend.  Stir in sugar and eggs.  Combine flour, baking powder, baking soda and salt.  Stir into batter  with vanilla.  Fill paper lined muffin tins 2/3 full and bake until a tester inserted into cakes centre comes out clean, about 20 minutes.  Remove from muffin tins, cool on a wire rack then top with icing.  Store in a tightly covered container or wrap and freeze.  Makes 16 cupcakes.

CHOCOLATE ICING
This is decadent!  I have never used a raw egg before in icing.  If you have concerns about salmonella, you could replace with about 2 tbsp greek yogurt.

1 1/2 cups sifted icing sugar
2 tbsp sifted cocoa
Pinch salt
1 egg well beaten
1/3 cup soft butter
1 tsp vanilla

Combine icing sugar, cocoa and salt in a mixing bowl.  Add egg, butter and vanilla and beat, until fluffy with electric beater.  Makes 1 1/2 cups.

Hazelnut Chocolate Crisps

These are great with coffee!

1 1/4 cups hazelnuts
1/2 cup unsalted butter, softened
1/3 cup vegetable oil
1/2 cup each of granulated and brown sugar
1 egg
1 tsp pure vanilla
2 cups all purpose flour
1 tsp cream of tartar
1/2 tsp each of baking soda and baking powder
1/4 tsp salt
1 oz bittersweet chocolate, finely grated

1. Chop nuts so that small pieces are still visible.  Set aside 1/2 cup.  In a large bowl, stir butter until creamy then stir in oil and sugars.  Stir in egg and vanilla.
2. In a separate bowl, stir flour with cream of tartar, baking soda, baking powder and salt.  Gradually stir into butter mixture.  Stir in 3/4 cup nuts and grated chocolate.
3. Turn dough out in a log about 14 inches long and 1 3/4 inches thick onto a large sheet of waxed paper.  Use waxed paper to help shape into a smooth log.  Pat outside of roll with reserved 1/2 cup nuts, again using waxed paper to help turn log.  Roll log up in waxed paper; tuck ends and place roll in a tray in the freezer.  When hard, cut into 4 pieces each about 3 1/2 inches long.  Leaving waxed paper intact, over wrap each with foil and place in an airtight plastic freezer bag. Return to freezer.
4. To bake cookies, preheat oven to 375F.  For each dozen cookies, remove one segment of roll from freezer.  Remove foil and waxed paper.  Using a heavy chef's knife, cut into slices about 1/4 inch thick.  Place 1 inch apart on baking sheet lined with parchment or foil lightly coated with cooking spray.  Bake 9 to 12 minutes or until edges are browned.  Cool on a rack.

VARIATION:

Almond Blondies

Use blanched slivered almonds instead of hazelnuts.  Use all white sugar by replacing brown sugar with 1/2 cup granulated sugar and substitute vanilla with 1/4 tsp almond extract.

The Ooh-La-La Burger

This is fantastic, anytime you add sauteed onions and mushrooms to a hamburger you make magic.  But add some red wine to the onions and ooh-la-la!  The French Bread is fun...but experiment with what you like.  I would stay away from an Onion Bun though - I think it would overpower the onions and mushrooms.

RED WINE CARMELIZED ONIONS
1 tbsp olive oil
1 sweet onion, thinly sliced
1/4 tsp each kosher salt and black pepper
1/4 cup red wine
1 tbsp packed brown sugar

SAUTEED MUSHROOMS
2 tbsp olive
250 g button mushrooms, thinly sliced
1/4 tsp each kosher salt and black pepper
1 clove garlic, minced
1/2 tsp finely chopped fresh thyme

BURGERS
750g medium ground beef (I used lean)
1/4 cup finely chopped shallot
3 tbsp finely chopped fresh tarragon
2 tbsp grainy Dijon mustard
2 cloves garlic, minced
1/2 tsp each kosher salt and black pepper
125 g brie cheese, thinly sliced
8 slices French Bread (not baguette)
Grainy Dijon mustard to taste
2 cups lightly packed washed and dried mache (lambs lettuce) (or baby spinach if you prefer)