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Panfried Garlic Trout with Zucchini

Although I didn’t fish this summer I was lucky enough to be gifted some rainbow trout: two from my dad and one big one from my Uncle Peter and niece Courtney.

For this recipe I tried to recreate a fish dish I had in Mexico once, which had a lot of garlic and olive oil on it. This turned out a little different, partly because I don’t know how to fillet and served the fish whole, but it was its own kind of awesome. The sauce was great on the fish, and also made this my new favourite way to serve zucchini. Good thing there’s so much coming up in my garden right now!

What you need:

1 large trout for 2 people (or course you can try this with other fish)
1 head of garlic
3 tablespoons olive oil
salt and pepper
1/3 cup chicken broth (or vegetable if you prefer)
2 small zucchini or one larger one

What you do:

Chop all except two cloves of the garlic to a medium-small size. Chopping is preferable to using a garlic press because the press makes it mushy, and you want to have some pieces of garlic for this recipe.
Heat a large frying pan (large enough to fit the fish) to medium and add 2 tablespoons of olive oil. When it is hot add the chopped garlic and cook, stirring, until it is lightly browned. Pour the garlic and oil into a bowl and add the chicken broth and salt to it. If your broth was salty you won’t need to add much or any salt.
Start the grill. Of course you don’t need to use a grill because you’re going to cook in a frying pan, but I don’t like my home to smell like fish so I chose to cook it outside. I cooked the garlic inside, but this can also be done on the grill.
Cut the zucchini on a diagonal about 2 cm thick.
Season the fish with salt and pepper, inside the cavity of the fish if you’ve got a whole one, or just on top if you have fillets.
Add the remaining tablespoon of olive oil to the pan, let it heat, then add the 2 cloves of garlic which you have cut in half. Let this cook until the garlic has begun to brown.
When the grill is hot put the frying on it and place the fish in it, keeping the olive oil and large garlic pieces in the pan, and put the lid down. Cook on each side for 7-8 minutes, depending on the size of the fish. When it is done remove the fish from the pan to a serving plate and cover to keep warm.
Place the zucchini slices in the frying pan and cook for about 3 minutes per side, so it is still firm in the inside. Add half of the garlic and chicken broth sauce and stir to coat the zucchini. Let the sauce heat up for a minute or so.
Spoon some garlic sauce into the cavity of the fish, then arrange the zucchini around the fish on the platter.

Bon appetit!

Grilled Corn on the Cob

Grilled corn on the cob is the perfect summer treat, as long as it’s crisp and fresh. To choose the best corn I peel the husk back at the top of the cob and pierce one of the kernels with a fingernail. If it pops it is a fresh one; if it doesn’t you’ll want to put it back and try another one. When corn is really fresh I believe the very best way to eat it is plain. That way you can really taste the pure flavours of the corn.

What you need:

corn on the cob – I do one per person, plus an extra to put in a recipe like this or this the next day
a barbecue or coals left over from a fire
optional: butter, salt, mayonnaise, chili powder

What you do:

Immerse the corn cobs in a large bowl or sink full of water for 1/2 hour to an hour. The husks are less likely to burn this way.
When the barbecue is hot place the cobs on it – they still have the husks on them (not like in the picture – that comes later).
Use tongs to turn every few minutes so the husks don’t burn. Right now you are steaming the corn inside the husks so they are mostly cooked through. This process doesn’t take long, so I don’t leave them on for more than 8-10 minutes.
Remove the corn from the barbecue and pull back the husks (as shown in the picture). Place them back on the grill, turning every minute or so until there is a little bit of browning happening to the corn.
Enjoy as you wish, plain (yummiest ever), with butter and salt, or some mayonnaise and chili powder.

Cilantro Guajillo Chili Tofu

This is one of my favourite new recipes, and I’ve made it a few times this summer already. I can honestly say that this is my favourite tofu recipes I’ve ever made, and right now one of my favourite meals period. And I’m not a vegetarian!

The guajillo chili salsa is a garlicky olive oil sauce with orange juice and cilantro – packed with flavour, which is just what tofu needs. I make up a recipe of the salsa and keep it in the fridge to use on various foods, including grilled chicken and shrimp. This time I served it on a bed of greens with grilled fresh zucchini. Another time I made it with spinach and my favourite dressing.

What you need:

1/3 cup extra-virgin olive oil
1 head garlic, chopped
salt and pepper
juice of 1 large orange
2 dried guajillo peppers, cut into strips (I use kitchen scissors to do this)
1 bunch cilantro, washed and dried
1 block medium-firm tofu

What you do:

I like to prepare the guajillo chili salsa a while before I need to use it so the flavours have a chance to mingle. To begin, heat a frying pan to medium heat and add the olive oil. Add the garlic, pepper and a liberal amount of salt, and stir once in a while. When it is slightly golden add the orange juice and guajillo pepper strips, seeds and all. Let this simmer for a few minutes. Set aside to cool, then use an immersion blender or food processor to blend with the cilantro, stems and all. Season to taste with salt and pepper; I find it usually needs a bit more salt. Refrigerate to use when you wish.
Pat the tofu dry on a towel then slice about 1.5 – 2 cm thick. Heat a little olive oil in a frying pan and add the tofu strips. Spoon about one teaspoonful of guajillo chili salsa on each strip of tofu, then flip them. Let them fry for about 2-3 minutes on that side, then add another teaspoonful of salsa to the other side and fry that for another 2 minutes or so until it has darkened a bit.
When you remove it from the pan make sure to scrape up any baked-on bits of salsa and spread them over the tofu. So tasty!

Stuffed Flank Steak Pinwheels – guest post with Jeremy Anderson

I recently returned from a visit with my friends Julie and Jeremy in Paris. I was fortunate enough to be able to eat quite a few meals that Jeremy prepared, and one night he made his famous stuffed flank steak. In France they don’t have a flank cut of meat, so he had to use a bavette instead, but I don’t think it makes a difference. There is so much flavour here, with the pesto, prosciutto and smoked cheese. We ate it with a lovely tomato and bocconcini salad. The recipe calls for grilling this, but I agree with Jeremy that you don’t want to lose the oozing cheese to the grill, so he just put it under the broiler instead.

What you need:

1 flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
salt and freshly ground black pepper
1 cup pesto (make a double batch of this recipe or another favourite)
3 ounces thinly sliced prosciutto
4 ounces thinly sliced smoked Leederhammer cheese or another smoked cheese
extra-virgin olive oil
kitchen twine
long toothpicks

What you do:

Butterfly the steak using this method, then salt and pepper it.
Layer the cheese and prosciutto over the steak.
Roll the steak, tightening as you go, and leave it seam-side down. Tie kitchen twine around the roll every 1 & 1/2 inches. Poke a toothpick through each piece of twine in order to hold the pinwheels together once they are cut.
Slice the roll halfway between the pieces of twine and place the rolls onto a baking sheet. Salt and pepper them and drizzle with a little olive oil if you wish.
Put the broiler on, and when it is hot place the baking pan in the middle of the over and broil each side for about 5 minutes. You can alter this time if it seems to be cooking quickly.
Remind your guests to remove the toothpicks before they enjoy your masterpiece, and serve with pesto on top, or without.

Guajillo Chile Salsa Grilled Prawns

I got this guajillo chile salsa recipe from chef Eric Fischer at Altamar restaurant. I decided to alter the recipe a little by using orange juice in place of white wine, and then I brushed these beautiful fresh prawns with it and grilled them. Freshness is so important with seafood, as is grilling only enough to cook it. Previously frozen prawns have a tougher texture, and overcooking also makes them tough. That said, even at the fish counter the prawns may just be thawed after being previously frozen, so buy what you can.

This recipe makes enough salsa to keep in the fridge for a few weeks and use for other purposes, like grilling meats, or topping tacos or empanadas. It’s not very spicy hot, but full of flavour, so if you like it really hot you’ll want to add a bit of hot sauce.

What you need:

1/3 cup olive oil
2 tablespoons finely minced garlic
salt and pepper
1/2 cup freshly squeezed orange juice
2 dried guajillo chili peppers, cut into strips
1/4 cup parsley finely chopped
fresh prawns, shells removed but tails remaining

What you do:

Chop the garlic rather than using a garlic press; the press just makes it mushy.
Heat the olive oil to medium high in a frying pan, then add the garlic. Stir the garlic around so it doesn’t burn, and add a big pinch each of salt and pepper. When it starts to just get brown around the edges, add the orange juice. Add the chili strips along with their seeds. Let this simmer for a few minutes.
Remove the frying pan from the heat and put the salsa into a blender with the parsley, or use an immersion blender, as I did. Taste and see if you think it needs more salt.
Heat the grill to medium.
Skewer the prawns. I like to skewer each one through two parts, as you can see in the picture, so they don’t move around when I flip them.
Brush some salsa on each prawn. Make sure the rest of your meal is ready to go before you grill these, because they will be done quickly, and you want to eat them right away.
Grill the prawns briefly on each side. You will know they are done when they change colour from grey to salmon-coloured (depending on the type of prawns you are using). Remove from the grill immediately after they change colour, and serve.

I served mine with a lightly dressed salad.

Enjoy!

Flame-Grilled Porterhouse Steak

All you really need for this recipe is some awesome steaks, a nice fire, and some friends to share it with. Salt and pepper are pretty important too.

I didn’t actually have much to do with the making of this meal, except making a basil salad dressing. Maureen got the steaks ready, and Rudy took care of the fire. I helped eat them.

You just need to salt and pepper the steaks (other seasonings as you wish), then make a fire and let it burn down to coals. Throw the steaks on for a few minutes each side, but not too long. Best done medium rare!

Greek Meatballs

These tasty meatballs were served up recentlyas an appetizer at a birthday party. I served them with some pita and homemade tzatziki. They are really delicious, and really easy to make. I mixed them up a few hours before the party, then fried and served them hot. These would also be great in pita sandwiches for lunch with a Greek salad on the side.

I got the recipe here.

You need to plan ahead if you’re going to make your own tzatziki, as the yogurt needs to be drained for a few hours. The garlic flavour also improves after sitting for a while.

What you need for the meatballs:

1 pound ground pork
1 pound ground beef
2 to 3 pieces bread, crusts cut off, soaked in milk and then squeezed
2 eggs, beaten
2 to 3 garlic cloves, minced
1 teaspoons dried oregano
2 tablespoon chopped Italian parsley
2 tablespoon fresh mint
2 to 3 green onions, finely chopped
Tiny pinch of cinnamon
1 teaspoon lemon zest
2 teaspoon lemon juice
Salt and freshly ground pepper, to taste
Olive oil, as needed

What you do for the meatballs:

Combine all the ingredients in a large bowl by mixing with your hands.
Heat a frying pan or well-oiled grill on high heat.
Form the mixture into about 24 balls, then flatten them slightly. Reduce the heat and fry each one for about 12 minutes, flipping once.
Serve them hot with the pita and tzatziki sauce.

What you need for the tzatziki:

2 cups yogurt, (I use whole milk yogurt)

cheesecloth for straining

1 clove garlic, minced (or more if you like it really garlicky)

1/2 english cucumber, grated

salt and pepper to taste

fresh mint, optional

What you do for the tzatziki:

1. Line a sieve with cheesecloth and place the yogurt into the cheesecloth. Refrigerate for a few hours or over night to and allow it to drain. Pour off the liquid that is drained.

2. Grate the cucumber and squeeze it so you get as much liquid out of it as you can. Add this to the thickened yogurt.

3. Add the garlic, salt and pepper to taste, and optional mint. Mix it all up. I like to remove it from the fridge at least an hour before serving.

Now I just need to learn to make pita bread…

Roasted Butternut Squash with Burnt Eggplant and Pomegranate Molasses

Fall is here, so here’s a Yotam Ottolenghi recipe that is delicious and comfort-foody. It isn’t the simplest recipe, as you have to bake the squash, burn the eggplant (doesn’t sound yummy but it is) and make it into a sauce, plus toast some nuts and seeds. But if you love to cook you’ll probably enjoy making and eating this one. The recipe is from Ottolenghi the Cookbook. (Thank you John for this fabulous surprise birthday gift – he saw me oohing and awing over it, and went back and bought it for me.)

I found it wasn’t necessary to add all the oil that the recipe called for, so I cut the oil content from 6 tablespoons to 3. Feel free to add more oil if you wish. The cookbook says to let the squash cool before serving, but I changed the order of the preparation so I could take the squash out of the oven last and serve it hot.

What you need for the squash recipe:

1 large butternut squash

2 tablespoons olive oil

1 tablespoon pumpkin seeds

1 tablespoon sunflower seeds

1 tablespoon black or white sesame seeds

1 teaspoon nigella seeds (if you can’t find them it is still so delicious without)

3 tablespoons sliced almonds

1/2 cup basil leaves (I forgot to buy these! but it was good without them too)

salt and pepper

What you need for the burnt eggplant recipe:

1 medium eggplant

2/3 cup Greek yogurt (I used my regular yogurt)

1 tablespoon olive oil

1.5 teaspoons pomegranate molasses

3 tablespoons lemon juice

1 tablespoon coarsely chopped flat-leaf parsley

1 clove garlic, crushed

salt and pepper

What you do:

1. Set the oven temperature to 350F. Sprinkle the seeds and nuts on a baking sheet and toast for 8-10 minutes or until slightly browned.

2. To make the sauce begin by placing the eggplant over a flame – on your stove-top if you have gas, on a barbecue if you don’t, and in the oven if you have neither of those. Burn the eggplant for 12-15 minutes, turning with tongs from time to time. The skin should be dry and cracked, and you should smell a smoky aroma. If you do this in the oven it will need a much longer cooking time.

3. Make a long cut through the eggplant and scoop out the flesh, doing your best to avoid the burnt skin. Drain in a colander for 10 minutes, then chop coarsely. (you could get the eggplant into the oven now if you want-see step 5 )

4. Stir together the eggplant, yogurt, oil, pomegranate molasses, lemon juice, parsley and garlic. Mix together and add salt and pepper to taste.

5. Raise the oven to 425F. Cut the butternut squash in half lengthwise and remove the seeds. Cut into wedges that are about 2cm thick. Arrange the squash on a baking dish preferably with the skin side down and brush with a tablespoon of olive oil. Season generously with salt and pepper. Bake for 25 – 30 minutes, or until the wedges are tender and slightly browned.

6. Arrange the squash slices on a serving platter and drizzle with a little olive oil. Sprinkle the nuts and seeds on top, then garnish with the basil. Serve with the sauce on the side.

Enjoy!

Grilled Pattypan Squash

These adorable sunny squash are great on the grill. I planted two pattypan squash plants in my garden this year because they are the kind of thing I can often only find at a Farmer’s Market. They are taking over my little garden now and every day I’m finding more squash that are ready to pick, so I’m thinking of ways to cook ’em up. I pick them while they are still pretty small and tender, so they will be thin enough to heat through on the grill. This is a super simple recipe that enhances the flavour of the squash.

What you need:

pattypan squash

a few sprigs of thyme

olive oil

salt and pepper

What you do:

1. Heat the grill to medium-high. Cut the squash in half along the frilly edge. Rub the cut side with olive oil.

2. Sprinkle some salt and pepper and thyme onto the cut side.

3. When the grill is hot, place the squash cut-side down on the grill and leave in that position for the whole cooking process so you get one nice set of grill lines. Grill for 8-10 minutes with the lid down. Check it in the last few 4-5 minutes, as everybody’s grill works a little differently.

4. I decided mine were done when I could see a bit of browning around the edge, and when I touched the outside of the squash it had a little bit of give to it.

Serve it hot!

Turkey & Zucchini Burgers

The other day the sun was shining, so we wanted to make something to go on the barbecue. We ended up frying these turkey burgers on the stove-top because we wondered if they would hold together on the grill. In retrospect, after we let them sit while waiting to cook them, they ended up holding together quite well. I would recommend oiling the grill really well if you’re going to barbecue them. The original recipe, in Jerusalem by Yotam Ottolenhi, says you can get 18 burgers out of this recipe. When he says burgers, he means tiny little meatballs 9which would probably make a great appetizer). If you are making a real burger, the kind with the regular-sized bun, you can make more like 4-6 patties.

Now, about the taste – so good! So juicy! And healthier than a lot of other barbecue options. The sumac and sour cream sauce is excellent. The original recipe doesn’t have green onions in it, but I had a happy accident when I added the green onions meant for the burgers to my sauce instead. So feel free to make the sauce with or without green onions. I also used only yogurt in my sauce; use 1/2 cup sour cream and 2/3 cup yogurt if you want to follow Ottolenghi’s recipe.

What you need for the burger:

500 grams ground turkey

about 2 cups coarsely grated zucchini

3 thinly sliced green onions

1 large egg

2 tablespoons chopped mint

2 tablespoons chopped cilantro

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper, freshly ground

1/2 teaspoon ground cayenne pepper

sunflower or vegetable oil for frying (unless you grill)

hamburger buns of your choice; I used focaccia buns

What you need for the sour cream and sumac sauce:

1 cup Greek yogurt (just strained some of my homemade yogurt)

1 teaspoon grated lemon zest

1 tablespoon grated lemon zest

1 small clove garlic, crushed

1 & 1/2 tablespoons olive oil

1 tablespoon sumac

1/2 teaspoon salt

1/4 teaspoon black pepper, freshly ground

2 green onions, chopped (optional)

What you do for the sauce:

1. Mix all the ingredients together and set aside until needed, refrigerating if it’s going to be a while before you use it.

What you do for the burgers:

1. Combine all the ingredients for the meat patties, except for the oil for frying. Mix with your hands and form into patties.

2. If you are pan-frying, preheat the oven to 425F. Pour a little oil into the pan, heat over medium until hot, then add the patties. Sear each side until it is nice and brown, then put the pan into the oven (or on another surface if your pan can’t go into the oven) and let them bake for 5-7 minutes. In the meantime you can be toasting your buns, if you wish.

3. Serve with some of the sauce on top, and a salad on the side. Some options are found here and here.

Check out this posting if you want to see how to re-grow your green onions.

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