Grilled Halibut with Ginger Tamarind Sauce & Garlic Lemon Aioli

Halibut - one of the best  from the sea !

T 3 lb filet of Halibut, of enough for 2-3 people.

4 Tb Sweet Paprika
4 Tb Brown Sugar
1 Tsp Thyme
1 tsp  Onion Powder
1/2 tsp Kosher salt
1.2 tsp cracked black pepper

Cut fish into large chunks, place into a bowl.   Drizzle  enough olive oil to coat the fish.  Then sprinkle the fish with the paprika mixture.  Let sit in the refrigerator while you prepare the sauce.


Ginger Tamarind Sauce

2 TB Tamarind paste ( avaible in Asian section or Asian  stores)
1/4 cup lite soy sauce, use 'lite' , it will be too salty with regular soy.
1/2 cup of honey
1 tsp mince ginger, I use the ginger paste in the tube, available in the produce section

Whisk all ingredients together.  Set aside.

Garlic Lemon Aioli

1/2 cup mayonnaise - use your own recipe or store but if you must.
1 TB mince garlic
zest of small lemon
juice of lemon




Put all ingredients in a small blender and blend for 2-2 minutes until smooth.


Grill Halibut for about 2-3 minutes per side. Don't over cook.. take it off grill when you think it's still slightly raw.. it will continue to cook.




I served this on a bed of couscous, then placed the fish on top and drizzled with each sauce.

Enjoy Every Bite !

Asian Pork with Rice Noodle

Ingredients:

1 lb ground pork, turkey or chicken

3 Tb sweet soy sauce

2 tsp ginger, minced (I used ginger in a tube from produce section)

2 TB garlic, chopped

2 tsp fish sauce

2 tsp sesame oil

1 1/2 cup beef broth ( aka stock)

1 TB cornstarch

3 stem of green onions

Broad rice noodles.

How To :

In a pan with some canola oil, add ground turkey or chicken to pan, along with garlic.  Saute until  meat is cooked, breaking pieces up at you saute. 

Add remining ingerients except for cornstarch and about 3TB of beef broth.

In the meantime, cook noodles according to directions on package.

When all ingredients are blended with meat in pan, add the cornstarch mixture to meat and cook over medium heat until it thicken slightly.

Sliced green onions and sprinkle over top of noodles.

ENJOY EVERY BITE !

Tuscan Pork Loin

When you cook a pork loin, it  could possibly end up dry and tough, I think  a lot of people avoid a pork loin for this reason... not this one.  It turned out tender and moist.

Ingredients :

pork loin - approx 2 lbs
1/4 olive oil
6 garlic cloves, kept whole
fresh rosemary leaves
3 dried sage leaves
1 cup of dry white wine
1 cup chicken stock
cracked black peper
gray sea salt

How To :

In a dutch, on stove top, add oil to pot, over medium high heat, add  garlic cloves, sage and rosemary.    Saute for about 5 mintes until the cloves become golden brown.
Season the  pork loin with salt and pepper.  Sear on all sides for 4-5 minutes per side.

Remove the loin after all sides have been browned.
Add the cup of white wine to pot, this will loosen the bits browned on the bottom of the pan, cook
1-2 minutes.
Reduce heat to medium, return prok to pot, add chicken stock,  partially cover with lid and cook for about 1.5 hours or until pork is tender.

Turn the pork every 20-30 minutes
.

**** Don't let the sauce get too low, if it does, add more stock or more wine.. or both.

When the pork is ready, remove from pot. 

The sauce in the pot will be somewhat thin,  you can keep it this way or I added a little flour and thicken it to make a delicious sauce.  I also smashed the garlic cloves a little so it will swirl though the sauce

If you buy a pork loin with two sections, see  my diagram on how to keep it together.( at bottom)

ENJOY EVERY BITE !

Gnocchi, Zucchini and Mushroom pan roast

This is delsih !  Makes a great vegetarian dish or even a meal on it's own.

Ingredients:
Prepare your own gnocchi or buy packed imported gnocchi ( most are delish)
2 zucchini, cut down center, and cut into little half moons
about a cup of baby portobello mushrooms
about a cup of white button mushrooms
olive oil
fresh chopped garlic, or jarred Christopher Racnh minced garlic
a sprig of Rosemary, needles swiped off into pan
203 TB of fresh parsley
Cracked black pepper
gray sea salt
2-3 TB butter
Marsala wine

Prepare gnocchi until done, remove from boiling water. Set aside.
In a pan, add olive oil and add mushrooms, saute until almost golden and add zucchini.  Add garlic and herbs.
Add gnocchi to the pan and saute with the zucchini and mushrooms.
Add butter.

Add a big splash of marsala wine and salt and pepper.

Gnocchi with Butternut Squash in a Creamy Porcini Mushrooms Sauce



This is before it goes into oven

I started off thinking I was going to make a butternut squash sauce for this recipe but decided to keep chunks instead.  The sweet, creamy consistency of this dish is delightful.  I wanted to make to gnocchi from scratch but was missing flour at home so used a package of imported gnocchi from Italy, I buy from a massive international marketplace here that specialize in imported foods.  The gnocchi is quite good, very light and fluffy.  I served this with a  Mediterranean braised beef roast - recipe below.

Ingredients :
one butternut squash, cut into cubes, coated with olive oil, bake in 375 oven for about 30 minutes.

1 package of gnocchi, or about 2 cups of home made gnocchi

3 TB olive oil
1 shallot, diced fine

1-2 oz of dried porcini mushrooms, soaked in hot water to soften them
1 tsp of fresh thyme
1 cup heavy cream
juice of one lemon
fresh parsley
a good pinch of nutmeg
about 3 Tb of parmesan cheese
 2-3 Tb butter
salt and cracked black pepper

How To :
First prepare and bake the squash in the oven while you prepare the remainder of the recipe. This will take about 30 minutes.

After 15 minutes of cooking time for the squash,  cook the gnocchi, this takes about 10 minutes after the water has come to a boil.  The gnocchi are done when they start to float to the top of the pot.  Don't forget to add salt to the water.

In a pan, on medium heat, add olive oil and shallots.  Sautee for about 1 minute. Add cream to the pan, the porcini mushrooms, thyme, lemon juice and the nutmeg.  Let cook and reduce some for about 5 minutes. Then add the parmesan cheese, stir well, this will thicken the sauce.  Add fresh chopped parsley.  Add the cooked gnocchi, lightly toss in the cream sauce.  Add the butternut squash gently.
Then place the gnocchi  and cream sauce in a shallow baking dish, sprinkle with parmesan cheese, place in oven, turn on broil and cook until the cheese is golden.

Enjoy Every Bite !

Mediterranean Beef Roast

I made this beef roast to go along with the gnocchi and

butternut squash in creamy porcini sauce.  I love

roast beef and am always trying to come

up with different ways of making it.  I thought I

was taking a chance by adding oilves to

the roast but I was wrong - it turned out

quite tasty, hope you will like it

if you make it.

Ingredients:

1 - 2lb beef chuck roast

1-1/2 cup beef broth

1/2 cup red wine

1 large tomato, cut into chunks

1/4 of red onion, diced

two stems of rosemary, or one long one

about 20 pitted kalamata olives

kosher salt and cracked black pepper

How to :

Season the beef well with salt and pepper

  Add oilve oil to med-high heat pan, let oil get hot

sear beef on both side, about 2-3 minutes per side.

Transfer to a oven pot with a lid

add broth, wine, tomato, onion and lives and rosemary.

If there are any bits left in the pan

you sear the beef in, deglaze it with some beef broth

and add to the roasting pot.

Cook at 375 for about 2-3 hours, or until fork pull apart tender.

Enjoy Every Bite !

Rosemary Crème Brûlée

Don't get turned off by this- you will be  surprised. 

I knowthe idea of herbs and

dessert doesn't sounds thrilling but the flavour

of rosemaryis subtle and pleasant.

Serve slightly warm.

Ingredients :

 2 1/2 cups of heavy  cream

5 eggs yolks ( 6 smaller ones)

3 TB sugar

2- 3 Rosemary sprigs

In a pot, heat cream just before a boil.  Place clean Rosemary

sprig in the pot.  Let stand for abut an hour to infuse

the cream.

In a bowl, place the egg yolks, add sugar and whisk until frothy.

Take out the rosemary, and little by little  add cream to the egg mixture

blend quickly to stop scrmabled eggs from happening.

Place mixture into creme brulee dishes or ramekins. 

Pour HOT water into a large rectangular pan ip to about 1/4 of an inch, then place the

creme brulle filled dishes into the pan with hot water.

This keeps the custard from drying out.

Bake in 325 oven, for about 3- 35 minutes.  Ovens vary so watch carefully.

I test one by place a finger in center of one, if its liquid-y, not done.

If it appears like Jello... voila ! It's done.

Enjoy !

Seafood Fishcakes with Lobster Cream Sauce

I have an abundant amount of seafood  that my Husband caught in Alaska so I have been trying to come up with some new recipes. We both love fishcakes, so, I came up with a fishcake  that would use a combination of the  fresh frozen (  fresh- frozen , that sounds like an oxy moron) Alsakan seafood we have.  I have also used something from another seafood mecca - Prince Edward Island, famous for it's Malpeque Oysters, Blue Mussels and Lobster. I have several tins of Lobster paste from P.E.I. and  thought this would make an awesome sauce , and it did.- It's delicious.

Ingredients

1 cup crab - I used Dungeness, broken, sorted

1 cup Halibut, rough chop

1 cup smoked salmon, broken up pieces

1 TB olive oil

1/4 cup  red onion, fine chopped

1/4 cup red bell pepper, fine chopped
1/4 celery, fine chopped
1 TB chives, chopped
2 TB  fresh parlsey, chopped
1 TB basil, fine chopped

3 TB bread crumbs

1/2 cup mayonnaise
1 tsp salt
1 tsp pepper
zest of one lemon

Mix all ingredients, for into a ball about the size of a peach, form into a patty and coat with panko bread crumbs.   Fry until golden on both sides.  Finish off in the oven , 375 degrees for about 15 minutes until heated through and cooked.

*  about 1 cup of panko bread crumbs for  coating the fishcakes before frying

    oil for frying

This will make 4-5 big , thick fishcakes

Lobster Cream Sauce

1- 1 1/2 cups cream

3-4 TB lobster paste

1TB of  Blackened Seasoning, Cajun seasoning or Jerk seasoning - Blackened is best I think.

1 tsp Worcestershire sauce

2 TB Paprika - sweet

3 TB Butter

Heat cream in a pan, then add lobster paste, whisk until blended. Add remaining ingredients.  Keep on medium heat and let is reduce and thicken some.  Taste test the sauce for spiciness.. add a little more blackened season if you want more spice.

Drizzle sauce on plate, sprinkle with slices green onion.  Place fishcakes.



Lobster Paste from Prince Edward Island

ENJOY EVERY BITE !

Paris' Moulin Rouge... The Famous, The Legendary, The... What the Hell is on My Plate !?

I wish I had some photos from my evening at the Moulin Rouge in Paris, but I don't. Cameras were absolutely forbidden in the showroom and I can honestly say I didn't see one camera flash throughout the evening. Normally I would have sneaked in my camera and took  photos but I didn't want to get my camera taken away from me... I was imagining me in an argument with a French waiter, in broken Francais... pleading with him to give me the SD card from my camera back to me. I didn't bring back photos but I did bring back memories.....and post traumactic stress syndrome...OK, not that bad but it was an experience.

The Moulin Rouge is world famous and expensive ! We paid €245 each for the evenings entertainment, which included dinner and a show. Wow... this is a lot of money. Going in I knew the Moulin Rouge was not famous for it's dining experience but rather the cabaret show. The Moulin Rouge (French for red windmill) has been around since 1889. The cabaret show in the beginning was a seductive show put on by the courtesans for "male" clients, it was after all a high class brothel back then. The show was deemed indecent and vulgar in those days which caused outrage – what prudes - but, today it's more tasteful. Parts of the show the women are topless. Each women had the exact same size breasts and looked as though each woman's breasts were from the same mold. Perfect.

I was impressed with the ambiance of the theater... aged but still  romantic. Red table lamps, small bowls with candles, red drapery adorn the room, small intimate tables on the upper levels and an over all red glow through the hall. The waiters looked dapper dressed in tuxedos. Vintage french poster paintings and Toulouse-Lautrec art work.

Before I get into the entertainment let me tell you about the meal. Mon Dieu ! I have to label this meal as the worse meal I have ever had. We had some red wine...not great at all, water down and also were told that we would have a half bottle of champagne each, not so but not disappointed by this  because the champagne lacked flavour ... and bubbles. The first course was a broth with three little bits of something resembling a vegetable. Tasteless, I don't even know what kind of soup it was. Then the entree... oh dear. Pomme frite that were cold, rubbery and the oil they were fried in probably hasn't been changed since the Formidable show in 1999. The fries were accompanied by  a chunk of dry, over cooked cold piece of meat that had no resemblance of beef. Keeping an open mind, I sliced off a small piece to try but had to get rid of it in an napkin because it just wasn't breaking down. We joked at the table that it was probably horse meat. The chunk of dry animal came with a bearnaise sauce that tasted as though it had been sitting in a burnt-on-grease-pot-that-hasn't-been-washed-for-years taste to it. If I were the chef, I would have been embarrassed to serve this.

The dessert... an icy vanilla ice cream with chopped strawberries which tasted like vinegar, above all things. Needless to say I didn't finish that either. I hadn't eaten much during the day as we were touring the Louvre and the Eiffel tower and was famished at this point. I asked the waiter, no pleaded with the waiter “Can I please have something with chocolate in it, anything?” he says, “Non ! zit does not come wis zee meal” I say, “I will pay for it, please, I didn't eat any of the meal, I'd just like anything with chocolate.” His reply “if I give you chocolat, zen everyone vill vwant zee chocolat” I say, “No, really , they won't, they want me to have the chocolat, really they do”.  The people at the table were insisting " We don't want any, give her the chocolate".  He was not amused and walked away and didn't return. Merde! No chocolate for me.

I looked around at other tables to see what their meals looked like and they looked OK, nothing like what we were served. According to the tour guide, she said we were on the lowest spectrum of the menu options...really?  I would not have guessed. !

Our table location was excellent, literally right in front of the stage. I had the front seat, my friend sat to my left. I thought the seat I was in was great until the stage slid out and moved directly infront of the table... it was so close to our table that I could not change position in my seat at all during the evening, my legs were locked into position and when the dancers were on stage I was rocked back and forth all evening. This also put me very close to the dancers, so close that I had a shoe inches from face from the girls doing the splits, feathers from their costumes slapped on my head ( no joke) beads were popping off the costumes and bounced off my forehead (I have the red feather two beads here at home now to prove it). It was also hot and stuffy in theater which was unpleasant, I could smell the musty costumes which probably were not washed from the night's before performance. The dancers had so much self tanner and make up on them you could see the color run down the front of their bodies from sweating. I was really disappointed with the condition of the costumes – their shoes were really scuffed and torn, costumes were frayed and strings were hanging, sequence was missing, holes in their panty hose... just worn out. Not just one or two wardrobes...most of them. You would think with the cost of the ticket, their costumes would be better taken care of or replaced.

The current show is called “Féerie”...which means something to do with dancing fairies and a show. I was expecting just a bunch of topless girls doing the Cancan dance and yelling, which we did see but there were several different forms of entertainment throughout the evening. My favorite part of the show was the talking dog, a Bichon Frise. The Bichon had a remote controlled contraption attached around the front that covered it's mouth and when the man asked questions, the Bichon replied..very cute. An observation about the show... the audience wasn't overly generous with applause. I felt like they were claps of pity rather than praise. The contortionists, what can I say..they were good but it's really not my thing. The female of the twisting duo was so thin, like- bones- protruding- thin, I wanted to throw a greasy cheeseburger at her and plead, “Eat this ! Please, I beg you... it has extra cheese ”

Another act, the stage parted on both sides and a huge tanked filled with water came up to stage level and there were snakes pythons in there !! That was a surprise ... and interesting. One of the show girls jumped into the tank and had the snakes wrapped around her... ewww. I  could smell that some kind of barn animal was going to be involved and then out came the miniature ponies and the showgirls did an jockey style act with them. There were different dance routines and acts as well p entertaining, no less.

I get why someone would want to come see the Moulin Rouge - it's historical. Would I go see the show again... maybe, if I was sitting at one of the tables near the back. Would I eat the food... nope, I'd sneak the cheeseburger I wanted to throw at the skinny chick and some chocolate the waiter denied me !

Halibut with Wasabi Beurre Blanc & Sweet Soy Ginger Glaze with Sesame Rice Noodle & Veggies

This dish reminds me of going to a sushi restaurant with the combination of wasabi & soy with your sushi.  Mixed with a little bit of honey, this gives the sauce another dimension and smooth out the flavours quite well.  Not a whole lot of the sauce is needed on the plate... think of it as background music and the  drizzle of the Sweet soy ginger sauce as the pause between tracks, noticeable but lingering.

Again, I am using Halibut since I have a freezer full of it.  Actually, having a freezer full of Halibut is a good thing because it encourages me to try new recipe ideas.  So here is the latest addition to the Halibut Diaries.

Ingredients

Beurre blanc
2 Tb of wasabi paste
1/2 cup of lite Soy sauce ** use lite, less sodium because it will be too salty
1/4 cup white wine
1 TB of crack black pepper
1 stick of butter, cut into pieces
2 TB honey

Sweet Soy Ginger Drizzle
1 TB Mirin
1/4 cup of sweet soy sauce
1TB honey
1 tsp mince ginger
 1 tsp cornstarch or tapioca

Sesame Rice Noodle
a package of flat rice noodles
Snow peas, about a cup
red pepper, 1 small
2-3 TB sesame oil
2 Tb ginger, minced
1 TB garlic, minced
splash of soy sauce

Halibut
sprinkle of sansho * see side bar or can be omitted
ground black pepper
gray sea salt

How To

The first thing I did was the fish, this will take the longest, but not that long.  Season the fish filets, pan sear on both sides, apporimately 2-3 minutes per side depending on the thickness.  Doo the noodles at the same time.

Noodles, bring a pot of water to a boil. Take off heat and add the rice noodles. It only takes about 3-4 minutes for the noodles to be soften. In a pan, add the sesame oil, add snow peas and red pepper, ginger and garlic. Then add the noodles to the pan, toss with the vegetables. Then you can add a splash of soy sauce at the end, toss. ** you don't even need the soy, there is lots of flavour without it, this time I added it.


 Sweet Soy Ginger drizzle - put all ingredients ina  small pot, heat until thicken.  Set aside or keep over a small flame.

Beurre Blanc - in a pan heat soy sauce, wasabi and black pepper. Heat thoroughly and take off heat then add  the butter piece by piece, whisking each  piece until melted, then add another piece, whisk.  You will end up with a thick butter sauce.  Add honey at the end.

Garnish - black sesame seeds.

Plating

Drizzle the plate, in a circle with the beurre blanc.   The add some of the rice noodles in the middle of the plate.  Place a filet of fish over top of rice noodles.  Drizzle with the Sweet  Soy Ginger glaze.  Finish the plate off by sprinkling some black seeds over top of fish.

Enjoy Every Bite  !

Coconut Curry Halibut

Ingredients

1/2 cup chicken broth
1/2 cup coconut milk
2 TB Curry powder
1 tsp garlic
2 TB  ghee - or clarified butter
1 TB oil

Two filets of Halibut

In a pan, add ghee and oil, heat.  Then add the 2 TB of curry powder,  let the  curry  powder incorporate with the butter.  Let it bubble in the pan, without burning for about two minutes. 

Add the chicken broth and coconut milk.

To thicken - add about 1 tsp of tapioca, cornstarch or flour ( or as much needed) and let cook until sauce thickens.

For the Halibut filets, season with cracked black pepper, kosher salt and sprinkle of paprika.  Grilled or sear on both sides until done.

I served with jasmine rice and  ribbons of sauteed zucchini and carrots.

Simple, fast and very tasty !

Enjoy Every Bite

Roasted Vegetable Lasagne

 (Sigh) I am going vegetarian for the next month to see if I will REALLY miss meat in my diet.  I cannot do without fish or cheese, so I cannot say I am going  vegetarian. But... if you do see a meat recipes on here, it's from an previous meal  I wrote about - promise.  My first recipe, I didn't do anything too veggie crazy.. there is cheese in this Roasted Vegetable Lasagne.  I thought roasted the vegetables would give the veggies more depth of flavor and goat cheese would be nice as well.  This is made in a loaf dish.


Ingredients :

4 -  no bake lasagne sheets
8 - slices of eggplant
8 - long slice of zucchini
12 - slices of roma tomatoes (I took out any excess seed/pulp)
1    package of mushrooms slices
1 -  red bell pepper
4-6 fresh basil leaves, chopped
cracked black pepper
minced garlic

Marinara sauce

Grated parmesan cheese
fine shredded mozzarella cheese
crumbled goat cheese

* I didn't measure the amount of cheese I put on, I just sprinkled in between the layers. Use as much or little as you like.

How To : 

In a pan, with some olive oil, add garlic and sautee mushroms.  Set aside.

Drizzle the eggplant, zucchini and red bell pepper with olive oil and cracked black pepper.

Grilled both sides until some nice grill marks are there, remove - Don' t over cooked on grill.


* When I took the bell pepper off the grill, I diced the pepper so I could sprinkle it in between the lasagne layers.


Assembly:

by layer:
1 spread some marinara sauce
2 lasagne sheet
3  place two zucchini layers
4 places two eggplant slices
5 sprinkle the goat cheese
6 sprinkle some mushroom
7 drizzle some marinara sauce
8 sprinkle some chopped basil
9 place tomato slices
10 sprinkle some mozzarella and parmesan cheese

Repeat layers. 

I finished the top layer with marinara sauce, sliced tomotoes, drizzle with olive oil and a parmesan and bread crumb mixture.

 ENJOY EVERY BITE.. I DID

Memories of Provence

When we think of France, of course we think of the Eiffel Tower and the Louvre Museum. I know most people want to see the Eiffel tower but it really was not what I had in mind. After reading many travel memoirs of Provence, that is where I wanted to be and that's where we were going for two nights.


We weren't going to stop in St. Paul de Vence but we decided last minute that we will stop for a short visit before going back to Nice. I am so happy that we did! It ended up being one of the highlights of my European vacation and one of the more memorable meals in Europe.

St. Paul de Vence is a captivating fortified medieval village perched on a hill between two valleys in the Southeast part of France and is inspiration for many artists past and present. Russian painter Marc Chagall being one of the famous artist who has lived there is also buried in the St. Paul de Vence cemetery.

The town oozes with art galleries, terrace cafes & restaurants, tourist shops and of course many tourists. I have read that St. Paul de Vence is one of most popular tourist destinations in France. Thankfully, we arrive in April so the tourist season hasn't really hit full force yet so we miss the shoulder to shoulder action.

We make our way through the entrance and art is already evident from the stones in the street in shape of daisies. Meandering streets lead the way to many little artist's shops and one particular shop catches my eye. I go inside and decide between two small paintings, one of brilliant red poppies or a field of multicolored wild flowers. I buy the sweet 5x5 painting of poppies. The artist puts her hand to her heart, pleased, that it was her painting I chose. I always like to get a photo with myself and the artist holding the piece of their art so I take a photograph with the her before I leave the gallery. Happy with my purchase, we walked a little further down and decide to stop at this quaint restaurant named “La Terrasse”. The Plat de Jour is what caught my eye....two choices Lasagne bolgnese or the Soupe de Poisson al la Provençal ...um, lasagne in France ? I don't think so ! Soupe de Poisson it is . We walked in, it was a small restaurant with only about 5 tables and I asked if we could go out back just to look before we sat down. When we went out to the back.... amazing view of the Provencal countryside. This is where we are sitting. I cannot believe we almost didn't go out to the terrace.


We ordered a glass of French white wine and the plat de jour, the soupe de poisson. A friend and I sat there, pleased with our choice of location for lunch and taking in all the beauty of the Provençal countryside. From the terrace, on the left you can see the French Riveria and to the right the valley just as I imagined it would be from reading the travel memoirs. The view is breathtaking and I take as many photos as I can to capture the moment.

Our soup arrives. It's presented in individual white soup tureens. Served with toasted baguette, shredded Gruyere cheese and traditional rouille. The lady serving us asked if we knew the procedure for the baguette and cheese and she showed us. The raw piece of garlic is rubbed on top of the toasted baguette to infuse the flavor of garlic into the bread, then you smear some of rouille on top, sprinkle some of the the cheese and place itinto the soup letting the cheese melt into the warm soup.


The soup was outstanding and I savor every slurp with a smile – an extraordinary fish flavor, hints of saffron, orange and garlic. We finish the last spoonfuls of soup and contiue on awalk through the village.

On the drive back to the hotel, with my fingers still scented with garlic, I am reminded of my Provençal experience... the amazing view, narrow streets of this charming village, beautiful art and the best fish soup to have ever touched my taste buds. I am already dreaming of a return visit to Provence.
View of St. Paul de Vence

Lamb in Red Wine Cherry Sauce

6 lamb loin chops

salt & pepper

1/2 cup red wine

1/2 cup  sour cherry juice, no sugar

1/2 cup beef broth

1 Tb garlic, crushed

1 TB herb de provence

2 TB honey

1 TB balsamic

1/2 cups dried cherries

In a Dutch oven with some olive oil , season on both sides and sear until golden.  Add remaining ingredients. 

Place in 350 oven for 90 minutes, take off cover in last 10-15 minutes, rasining heat to 400 to reduce some of the liquid.

*  I added a dollop of butter in the last 15 minutes in the oven.

Enjoy Every Bite !

Asian Chicken Lettuce Wraps

Asian Chicken

1 lb ground chicken

1/2 cup of lite soy sause

2 TB sweet soy sauce

1 TB sesame oil

1 TB minced ginger

1 TB minced garlic

fresh cracked pepper

8-10 mushrooms, chopped

Bib lettuce

2 green onion

In a pan, on medium high,  with some sunflower oil, add ground chicken.  Add the soy sauce, sweet soy, sesame oil, ginger, garlic.   When almost cooked, add mushrooms, saute 5 minutes more.  Add green onions when chicken has completed cooking.

Hoison Sauce

1/2 cup hoison sauce
1 tsp ginger
1 tsp sesame oil
2 TB honey
2 TB pineapple juice or orange juice

Add all ingredients in a small pot, heat thoroughly.
Taking one whole bib lettuce leaf, place  about 3-4 TB of chicken mixture in center, drizzle with hoison sauce, wrap it up to keeping the  ingredients  tucked inside and enjoy this light delicous dish !  Doesn't leave you feeling heavy and over stuffed !

Note *  I have used iceburg lettuce for this as well, tasted just as good.

Enjoy Every Bite !

A Table for Two at Mill Bay Coffee Co.

A jewel of a coffee house ! Mill Bay Coffee & Pastries.




My husband and I walk in and I say to him, “I love this place !” and I see “my” new niche, by the front counter in a corner, tucked away from the rest of the room...a table for two. The coffee house is very charming, somewhat of a French country style, lots of creative art decorating the room. Each wooden table is different and it feels “like home” here - I feel at home here.

I place an order for a decaf-latte-little foam-grande and then wander the room. Joel Chenet, along with his wife, Martine (both from France) preside over Mill Bay Coffee & Pastries and Monsieur Chenet is a well accomplished Chef and has headed many restaurants. Martine, I have read is also involved in the food industry. Numerous certificates and awards adorn the room. There is a newspaper article clipping near the counter with Mr. Chenet pictured with Alton Brown from the Food Network, I believe Mr. Chenet was participating in a food festival in Monterey , California.

My latte is heavenly, a fine roasted Alaskan coffee...I ask what brand I am drinking...Three Sisters decaf. I get a cranberry scone and my Husband gets a piece of Apple pie. OK, let me say this....even though my husband doesn't cook (when he does, it's great) he can be a critic when it comes to food and the one thing he is very critical about is apple pie. In the twelve years we have been together he has yet to have had a good apple pie. His complaints – too runny, too dry, apple pieces to big or thin, dry pie crust, no flavor. We take a seat and he takes a bite of his apple pie... he really likes it and says it's the best apple pie he has tasted. He likes the pastry crust and there is no “runny- syrupy filler”. I try a bite – he's right. It is probably the best apple pie we have had. The pastry crust is wonderful - sweet, flaky, moist. The apple filling also has fantastic flavor, perfect size apple pieces. Finally, a great apple pie. My cranberry scone is the best scone I have ever had. Melt in your mouth, almost like short bread with the right amount of sweetness. I will be comparing every other scone from this day forward to the scones at Mill Bay Coffee.

I took some photos of the coffee house before we leave but as we passed by the dessert display case I couldn't resist taking a photo or resist taking home a treat. We decided on a colossal Salmonberry Coffee cake which looks like a huge muffin. Later, after dinner, we enjoy the coffee cake... delicious, sweet, moist and tart clusters of Salmonberry.

We have been to Mill Bay Coffee several times over the Summer... my husband always gets the oatmeal with fruit compote and really enjoys it. The oatmeal is unlike any oatmeal I have had before, a wonderful home made taste, thick and not soupy like a lot of oatmeal I have had. It is served with maple syrup, brown sugar and a mixed berry compote (this makes it !)

I usually get the Breakfast Muffin ...hmmm good . A big, moist muffin with bits of ham, sausage, cheese and chunks of potato. Filling and satisfying. I have also tried the Viking crepe... with smoked Salmon, not with big chunks of Salmon but whipped into a a creamy dill sauce and pieces of potatoes throughout. Very good !

A Table for Two

Our Summer here in Kodiak is coming to a close. We have one more day here.... one more latte.

My Big Fat Greek Addiction ! Fasolakia Yiyantes Sto Fourno

"Oven baked giants beans" - I never would have guessed this would be one of my favorite things to eat.  I could have a day of just eating these and would be completely happy.  They are great as a side dish but I love them topped on top of grilled rustic bread and then drizzled with oilve - promise, you're going to love them !

1lb dried lima beans
1 cup of diced carrots - about two medium carrots
1 cup of diced celery - about 2 stalks
4 garlic cloves, crushed and chopped
2 can chicken broth
1/2 onion, diced
3 bay leaves
1 cup diced tomatoes, ( I used canned)
3 TB tomato paste

1/2 cup fresh parsley, chopped
2 TB dill, generously (I used dried) use fresh if you have it
2 TB smoked paprika

1/2 cup olive oil
Kosher salt & Cracked fresh pepper

How To :

Rinse beans.
In a pot, add beans  and just enough chicken broth to cover beans.
Add celery, carrots and bay leaves.  Bring to a boil, reduce heat to medium and  simmer for about 30 minutes until beans are tender. RESERVE LIQUID

After 30 minutes :
In a dutch oven or deep baking dish (not glass), over stove,  add 2-3 TB of olive oil and saute onions and garlic for about 3-4 minutes until onions are tender.   Add  the tomato paste, smoked paprika and blend with onions.  Then add parsley, dill.

With a slotted spoon, add the beans, carrots, celery and bay leaf from the other liquid pot.  Incorparate all the ingredients.  Then add enough liquid to just cover the beans.( approx 2-3 cups)
Drizzle with 1/2 cup of olive oil.

Bake in the oven, 375f,  for about 45-50 minutes.  Check a bean to see if it tender and to your liking.

Grill some rustic bread  on both sides - grilling the bread gives it a great flavour.

Top with some of the beans and drizzle with olive oil.

ENJOY EVERY BITE !

Peach, Pear & Ginger Sangria - Refreshing taste of Summer

I Bottle of Spanish white wine

1/2 cup peach  schnapps

1/2 cup pear liquer

1/4 cup Grand Marnier or Triple Sec

1 peach, diced

1 Barlett pear diced

2 limes, quartered
1 cup orange juie or peach juice ( I have used mango juice before as well)

about 1/2 cup Ginger syrup * you can add as much or little as you like, I like is sweeter so I added a little more than 1/2 cup.

Ginger syrup :

2 cups of water

1 cup sugar

about 8-10 slices of fresh ginger.

In a pot over medium heat, combine the suagr and water  and heat until the sugar disolves. Add slices of ginger. Let stand at least an hour or over night.

Combine all the fruit and liquors in a glass jug, along with the ginger syrup.  Chill for a few hours.  Pur over ice and enjoy !

Cheers !

Rhubard Crumble

I remember going to visit my Grandmother when I was growing up and the front yard had rhubard bushes on the side of the house. My sister and I would break off long leaf stems of rhubarb and dip  the ends in little bowls of sugar and giggle becasue it was so sour !  Those days, the rhubard was free, just today I paid $7.99 for a pound of rhubarb but worth every penny to bring back some memories of  visits to "mom's " house.

Ingredients

4 cups of diced rhubard
1/2 cups sugar, mix in 1 TB of flour with the sugar (as thickener)
2 Tb fresh lemon juice (or bottles is fine)
 * I put little dots of cold butter over top of rhubard ( everything is better with better)

Toss the diced rhubard with sugar, flour and lemon juice.  Spread out on a  baking dish - I used a smaller on so the rhubard would almost come to the top of the dish.

Crumble :

1/2 cup rolled oats

1/2 brown sugar

1 tsp cinnamon

1/2 cup sliced almonds

1 stick butter, melted

Mix all the ingredients together  until mixture is blended well with the butter.

Sprinkle the crumble mixture over top  of the rhubard

Bake at 350 oven for 30-40 minutes until the crumble mixture is golden and the rhubard juice starts bubbling through the top of the crumble.

Serve with a good dollop of vanilla ice cream.

Enjoy Every Bite

Burger Time - Avocado BBQ Beef Burger !

It's that time again... time for another great tasting burger !  Playing with burger flavors one evening for dinner I came up with this one that I've named ' Avocado BBQ Beef  Burger'.  The balsamic carmelized oinion mixed with the creamy gorgonzola and avacado made for great eating !  Hope you enjoy as much as I did.  This one is a keeper.

Avocado BBQ  Beef Burger

                                                               1/4 lb of ground beef

Montreal Steak Seasoning - a sprinkle

Smoked Gouda cheese

Sliced avocado

half red onion, 2 TB balsamic vinegar, 1 TB olive oil

2-3 TB goronzola cheese

BBQ sauce - your favorite

one fresh bakery onion bun

Form the ground beef into a patty, sprinkle with the Montreal Steak Seasoning.  Grill or fry until it's done to your likeness.   When the beef is cooked, spread a little mayo on  the onion bun, then sliced Gouda, then sliced avacado.  Place beef patty on top of the avacado, top with carmelized onion, a squirt of your favorite BBQ sauce and top that with gorgonzola cheese.  Voila the Burger !

**  Carmelized onion - slice the red onion, place in a pan with the balsamic vinegar and olive oil until the  vinegar has reduced and the inions become translucent and carmelized.

ENJOY !!!

Bourbon Braised Short Ribs with Mustard Glaze

This is a succulent beef dish.  The short ribs are so tender, juicy and full of flavor.  The carmelized savoy cabbage compliments the dish quite nicely and a smooth creamy finish with the polenta.  Very comforting. Lots of steps but worth every one of them.

Beef Short Ribs :

2  tsp Thyme

2 tsp Rosemary

3 TB Paprika, sweet

2 TB dry mustard, Coleman's

1 tsp kosher salt

1 tsp cracked black pepper

About 2-3 lbs of boneless short ribs

In a bowl, combine all ingredients  (except beef) and

coat  the short ribs, let stand for about one hour.

After one hour, sear on all sides until crispy brown on outside.

Braising Liquid :

2-2 1/2 cups of beef broth

1/2 cup Bourbon

2 TB coarse dijon mustard

3 TB molasses

2 garlic cloves.

Mix all ingredients in a bowl.

How To :

Place the seared beef short ribs in a brasing pan or dutch oven,

along with all the braising liquid.

Over low heat on the stove, cook one hour

 covered, adding more broth if needed but maintain

1" of liquid when done.

** This dish can also be finished in the oven in a 300 oven temperature.

When  you are done preparing the beef short ribs for cooking, get started on the carmelized savoy cabbage. 

Carmelized Savoy Cabbage

1 Savoy Cabbage, shredded

3 TB olive oil

1/4 lb of pancetta or bacon ( about 5 slices)

1 garlic clove

1/4 chicken broth

small sprig of Rosemary, needles removed, chop

Salt & Pepper

4 TB white wine

3 TB butter

How To:

In a pan with the olive oil, add pancetta, garlic and rosemary,

sautee for about 3-4 minutes.

Add the shredded cabbage, salt, pepper, wine, chicken broth.

Toss and coat.

Cover and cook over medium heat for about 45 minutes

Add more Chicken broth if needed.

Uncover, add 3 TB butter and cook an additional 15 minutes

 until carmelized, toss to carmelized all cabbage.

In the last 10 minutes of cooking the cabbage and the beef short ribs, get started on the polenta - this is a quick  dish and willl only take about 10 minutes.

Creamy Mascarpone Polenta

 4 cups chicken broth

2 TB olive Oil

1 cup polenta

3 TB butter

3 TB cream

about 4-6 TB Mascarpone cheese

fresh grated parmigiano reggiano

In a pot,  with olive oil, bring the 4 cups of broth to a boil. 

Reduce the heat to medium and add polenta,

stirring frequently.

Cook for about 5-8 minutes until the liquid has been absoorbed.

Add the mascarpone cheese, parmigiano, butter and cream

until the polenta is smooth and creamy.

Adding more cream if too thick... and a little more butter

wouldn't hurt anythng  :-)



Plate It :

On a pretty plate, plate a generous dollop of the creamy polenta

then some of the braised short ribs and then  top with

some of the carmelized Savy Cabbage.

ENJOY EVERY BITE  !