Who else is excited that tomatoes are in season? All I want to do is make tomato sauce, tomato soup and tomato ricotta tarts!! This recipe is from Martha Stewart and I’ve been using it since 2005. (I have proof). It’s a winner cause it’s simple and it’s pretty. Serve this along with a few side salads and you’ve got yourself a pretty nice meal.

TOMATO RICOTTA TART  (from  Martha Stewart)

Ingredients:

2 cups coarse fresh breadcrumbs (I  make my own and you should too..it takes 5 seconds and it’s worth it)

1/4 cup olive oil

1 cup whole milk ricotta

1/2 cup grated parmesan

2 large egggs

2 tablespoons chopped fresh basil (or dried)

salt and pepper

1 1/2 pounds thinly sliced beefsteak tomatoes (I use a pint of cherry tomatoes – orange and red for the added “prettiness” factor”)

Directions:

1. Preheat overn to 450 degrees. In a 9 inch springform pan, toss breadcrumbs with olive oil. Press evenly into bottom

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2. In a bowl, whisk ricotta with Parmesan, eggs and basil. Season generously with salt and pepper. Spread over crust.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3. Arrange tomatoes on top. Brush with olive oil. (I always forget this step).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4. Bake until tomatoes are almost dry for about 35-  45 minutes. Let cool. Unmold. Serve warm or at room temperature.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As mentioned, serve this tart with some side salads and you have got yourself a pretty nice meal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy Cooking. What is your favorite dish to make with tomatoes? Do share.

Today was one of those days that was just perfect for raspberry picking. So off I went to Whittamore’s Farm armed with a few empty shallow containers!!!

Then I went home and the fun started!! I proceeded to make a “few” (ha) raspberry crisps. Here’s the recipe I used:

RASPBERRY CRISP (taken from Taste of Home)

4 cups of frozen or fresh raspberries

1/3 cup sugar

1/3 cup plus 3 tablespoons of all purpose flour

3/4 cup quick cooking oats

1/3 cup packed brown sugar

1/4 cup cold butter cubed

DIRECTIONS

1. In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased square baking dish.

2. In another large bowl, combine the oats, brown sugar, remaining flour; Cut in the butter until the mixture resembles course crumbs. Sprinkle over berries

 3. Bake at 350 degrees for 30 minutes or until golden brown.

Remember those 3 containers of raspberries? Well add 3 quarts of blueberries (on sale at Metro 3 for $5) and this is how many crisps you will get!! (16 individual, 3 medium sized portions, 1 large)

I clearly had a productive day. Felt great to be back in the kitchen again!!

Happy Baking.

For more information:

Whittamore’s Farm...(906) 294 3725

PLEASE NOTE: the last day for SUMMER pick your own will be MONDAY AUGUST 5th (from 9 am to 5 pm). The farm will then be closed for a week and will reopen with late summer/autumn crops on Wednesday Aug. 14th.

 

As much as I love searching the internet for recipes, I still like clipping out recipes from the Toronto Star too. A few weeks ago, I clipped out Jennifer Bains’ Crawford Street Salad and posted it on my fridge. Here’s proof:

 

This recipe appealed to me for a few reasons:

-it incorporated avocados. Don’t know about you but I’m a huge fan of using avocados in my salads

-the recipe called for lime AND lemon juice  (#interesting)

-the technique was slightly different than your average salad so I knew it would be flavourful

Finally, last week I had the chance to try this amazing salad!

Here’s the recipe:

Crawford Street Salad   From Jennifer Bains’ The Toronto Star Cookbook, published by Random House. (Note: Created by Adrienne Amato, Toronto resident on Crawford St)

INGREDIENTS:

1/4 cup fresh lemon juice

3 tablespoons extra virgin olive oil

1 tablespoon lime juice

1 teaspoon kosher salt

Freshly ground black pepper – to taste

1 cup chopped white onion

1/2 cup cilantro

1 cup small broccoli florets

2 plum roma tomatoes, halved and thickly sliced (I used cherry tomatoes)

1 avocado, peeled, pitted and chopped

DIRECTIONS

1. In a medium bowl, whisk together the lemon juice, olive oil, lime juice and salt. Season with pepper to taste and whisk again

2. Add the onion, cilantro to the lemon juice mixture and stir well. Make sure the onions are covered by the liquid. Let stand for 15 minutes or refrigerate, covered for several hours

3. Put the lettuce in a large salad bowl and top with the broccoli, tomatoes and avocados.

4. Just before serving, pour the onion mixture over the lettuce mixture adn toss well.

FINAL PRODUCT

For more information about Mexican Avocados: Please visit www.missavocado.ca  
or follow @MissAvacado on twitter

For more information about Jennifer Bains’ The Toronto Star Cookbook: Please visit www.randomhouse.com

Haven’t tried a new recipe for a while. But last week, I had the opportunity to make something new and it was a hit. If it wasn’t a hit, trust me, I wouldn’t be blogging about i

Dinner consisted of:

-Appetizers: pita chips (homemade of course, here’s the recipe), roasted garlic, and salsa from Sabra!

 

-Salmon with Snap Peas, Yellow Peppers and Dill Pistachio Pistou, Smoked Couscous, Spinach and Almonds

The spinach was a nice addition too. #healthy

The Salmon with Snap Peas, Yellow Peppers and Dill Pistachio Pistou is want I want to share with you. Not only did the plate look amazing but it was a pretty flavourful meal too!

Here’s the recipe: (courtesy of Epicurious)

1/3 cup chopped fresh dill

1/3 cup finely chopped green onions

1/2 cup shelled or natural pistachios or almonds (I used whole almonds)

1/4 cup olive oil

2 yellow peppers cut into 1/2 inch strips

1 package of sugar snap peas, trimmed, strings removed

1 garlic clove, minced

1/4 cup water

4 – 6 ounce salmon filets

DIRECTIONS:

Mix dill, green onions, pistachios, (or almonds) and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD: Pistou can be made 2 hours ahead. Let stand at room temperature.

1.Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water;  sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Transfer to a serving dish.

2. Heat remaining 1 tablespoon oil in a skillet over medium-high heat.

3. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer.

4. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.

NOTE: This recipe was rated 5 stars out of 5 stars and they were right – it’s certainly worth 5 stars!!

Happy Cooking!!

 

I haven’t made an interesting salad in a while and was in the mood for something refreshing. Not to mention, mint was on sale at No Frills for 99 cents and I always love a bargain!!

I was inspired to try this  recipe as it was posted today on twitter by @jenncuisine who has an amazing blog called JennCuisine. Her photos are WAY better than mine so I hope you go take a peek at her blog post too (which is a gluten free blog, by the way)

Grapefruit and Mint Salad (adapted from JennCuisine)

Ingredients:

1 grapefruit cut into small chunks

1 romaine lettuce, chopped

a few mint leaves chopped up (I use scissors for this step…so much easier)

balsamic vinaigrette (I used balsamic vinegar, olive oil, honey mustard, salt and pepper)

**note the original recipe calls for sliced cucumber too.

**note 2: this recipe is gluten free and vegan too

 

Instructions

Mix all ingredients into a bowl. Toss with dressing. Serve

Results  (my apologies for the not-so-pretty-as-I would-like final photo)

I loved this salad as it was so refreshing and certainly different than any other salad I would normally make.

Hope to serve this salad along with grilled salmon and a quinoa dish. What do you think?

Happy Cooking.

Usually I buy frozen salmon filets at Costco, but last week I bought a beautiful fresh salmon filet with the intention of making Salmon Primavera. For some reason, I’ve only used this recipe on fresh salmon but now that I’m thinking of it, you could probably make with the frozen salmon pieces as well.  This recipe will certainly “wow” your family or dinner guests!!  It’s so pretty and so moist. Promise.

RECIPE: SALMON PRIMAVERA (taken from Kosher by Design: Entertains by Susie Fishbein)

2 1/2 – 3 pounds WIld Pacific or Sockey Salmon Filet

Salt

Pepper

Dijon mustard or thick honey mustard (I’ve only used this recipe with thick honey mustard like Honeycup Mustard or Woebers Honey Mustard)

1 small zucchini, with skin, thinly sliced

1 small yellow squash, with skin, thinly sliced – (use either yellow zucchini if you can find it it OR butternut squash slices but please pre-cook the slices)

1 Roma or plum tomato, thinly sliced

1/4 cup unflavored breadcrumbs or Panko (I use Panko)

2 tablespoons chopped fresh dill

2 tablespoons olive oil

DIRECTIONS:

1. Preheat oven to 375 degrees

2. Put the salmon on a parchment lined baking sheet and season the salmon fillet with salt and pepper. Brush an even thick coat of the (honey) mustard all over the salmon.

3. Place a layer of zucchini slices on the salmon. Then place a layer of the yellow zucchini or PRE COOKED butternut squash slices. Then place a player of thinly sliced tomatoes

4. In a small bowl, mix the olive oil, panko or breadcrumbs (I use Panko) and the fresh dill.

5. Spread this mixture onto the entire salmon.

6. Bake for 30-35 minutes. Don’t be afraid to poke thru the fish to ensure that’s its all cooked!!

7. Serve hot or room temperature.

FINAL PRODUCT:

I served this with a strawberry spinach salad, roasted garlic from Stone Soup Farms, tomato basil tarts and roasted tri color carrots with fresh tarragon leaves.

The meal was a hit!!

Happy Cooking.

I hosted a Shabbat Tweet up on Friday night and wanted to make something that I hadn’t made in along time that I knew would be a hit. I was right – there was only one piece left by the end of the night!!

The first ingredient (frozen fish loaf) might not be available in many grocery stores but I can assure you that you can find it at any grocery store from Bathurst/Lawrence to Bathurst and Rutherford.

Here’s the recipe: There’s 4 ingredients you really need. That’s it.

Three Coloured Fish Loaf (taken from Gatherings…A project by the parents of Netivot Hatorah Day School)

1 1/2 lbs frozen fish loaf, defrosted….otherwise known as GEFILTE FISH

1 egg, beaten

1 tablespoon sugar

1 tsp salt (I omitted this)

1/2 tsp garlic powder

1/2 tsp onion powder (I omitted this too)

pepper to taste

1 box (300g) chopped spinach, defrosted and drained

3 medium sized carrots, cooked and mashed. (I used my Cuisinart for this step).

DIRECTIONS:

Preheat oven to 350 degrees

1. In a large blow, combine defrosted fish with egg, sugar, salt, garlic powder, onion powder and onion.

2. Divide mixture in half

3. Press one half into a loaf pan (I used Pam on the loaf pan to ensure it came out easily)

4. Divide the remaining mixture into half

5. Mix spinach with one half of the mixture

6. Mix mashed carrots with the other half of the mixture

7. Spread the spinach mixture over plain fish in loaf pan

8. Then spread the carrot mixture over the spinach mixture.

Bake uncovered for an hour. Slice and serve!!

FINAL PRODUCT:

ps. Next time I would spread more carrot mixture on the loaf. I held back. I don’t know why. I realized that the more you use, the thicker the layer will be.

Happy Cooking!!

 

Once again, I pulled out the Original Moosewood by Mollie Katzen, and made a favorite side dish called Vegetable Almond Medley. I love that you can use any combo of vegetables that you like (or have in your fridge!!)  plus its’ healthy healthy healthy.  (I think you get it)

VEGGIE ALMOND MEDLEY: (From Moosewood Cookbook) 

3 lbs mixed vegetables (your favorites!!)

1 cup chopped onion

2 cloves garlic, minced

1 cup chopped almonds

2 cups water

5 tablespoons butter (or margarine)

5 tablespoons flour

1 tsp prepared horseradish (I didn’t have any on hand)

dash or two (or three) of tobasco sauce

1/2 tsp dry mustard

1 tablespoon tamari

salt and pepper to taste

1/2 cup chopped toasted almonds

1/3 cup breadcrumbs (fresh..if you can!!)

DIRECTIONS:

Sautee onion and garlic in tablespoons of butter, salting them lightly. When onions are translucent add vegetables. Saute until all are cooked or to your liking.

Take almonds and place in a blender (or Cuisinart) with water. Blend until smooth. This is the “almond milk”

Melt 3 tablespoons of butter and whisk in 3 tablespoons of flour. Add almond milk and seasonings. Stir CONSTANTLY over low heat until thickened (it works..just be patient)

Combine sauteed vegetables with the almond sauce. Add salt and pepper.

Put into a large buttered casserole dish. Sprinkle with breadcrumbs and chopped toasted almonds.

Bake in a 400 degree oven for 15 minutes, uncovered.

FINAL RESULT:

Hope you enjoy this side dish as much as I do. I tend to serve this dish with a fish dish and some type of carb like a baked potato.

Happy Cooking!!

 

Fish tacos are so easy to make that I’m not sure why I have never made them before. I googled to find a recipe but in the end just made one up. (apologies in advance to my friend who likes me to blog with exact measurements). So happy with this recipe that I have a feeling that fish tacos are going to be served again and again and again!!

FISH TACOS

Ingredients

2 pieces of haddock

olive oil – a splash

salt and pepper

jalapeno slices

cayenne pepper

Toppings: chopped lettuce, salsa, guacomole, sour cream,

Tortillas

Directions:

1. Marinate the haddock for 15-30 minutes (splash of oil, jalapenos, cayenne, salt and pepper)

2. Add the haddock to a hot frying pan and fry till cooked (several minutes). Feel free to chop it up into pieces while it’s cooking.

3. Prepare toppings

FINAL PRODUCT:

 

Hope you like this recipe too.

Happy Cooking!!

 

I love having company over for Friday nite dinner. I have been entertaining on a regular basis since 1990 and it’s always a pleasure to share a meal with my friends, or new neighbors and even people who are new to Toronto and I barely know!! Lately I’ve been sending my guests the menu in advance to make sure that they like everything and have no allergies to anything I’m going to serve.

My rule of thumb these days: One main course and three side dishes. (and dessert, of course)

Last Friday night, the meal I served consisted of:

Phyllo Wrapped Halibut in a Lemon Cream Sauce (see recipe below – courtesy of Allrecipes.com)

Tzatziki: (sorry no official recipe except to combine cucumber slices, crushed local garlic, (I used garlic from Stone Soup Farms) greek yoghurt, and dill in a bowl) ps local garlic makes ALL the difference.

Parmesan Celery Salad (courtesy of Cookbooks 101) ps. click on the link for the recipe!

Jicama with chipotle seasoning and lime juice.

Here’s the recipe for the fish dish. Hope you get a chance to try it.

Phllyo Wrapped Halibut in a Lemon Cream Sauce