Monkfish with Olive Paste & Lemon Mash

With Ruedi's return to YEG, we have quickly settled into a few habitual affairs; one of them being a Saturday visit to the City Market Downtown. Fresh fruit, eggs and pastry to tide us until lunch are the usual takeaways. This time we cruised by Ocean Odyssey Inland which sells wild seafood, including a wide array of fish from Iceland. We picked up a few small pieces of Monkfish for dinner; pricey little numbers, but they have a hearty texture I really enjoy. If Monkfish isn't an option for you, you can still pull this recipe off with other white fish. The original recipe courtesy of Jamie Oliver includes a rub of rosemary and lemon zest for the fish, but I ran out of time and figured the fish would be lovely either way. I used less fish than the recipe calls for and ended up with quite a bit of leftover olive paste. The extra I combined with a rice and lentil mix topped with cilantro, avocado and tomatoes for my lunches. Worked quite well, thank you.

If you live in Edmonton and haven't been to the City Market, I highly recommend a visit. We often go just to people watch since there's usually a good turnout in the summer. The market moves outdoors between the May and Thanksgiving long weekends on 104th Street between Jasper Ave and 103rd. Be sure to pick up a few gougeres at Dauphine to keep your strength up during your visit.

Adapted From: http://www.jamieoliver.com

Serves 4

The Fish

• sea salt
• 4, 200g Monkfish fillets
• olive oil

Olive Paste

• 2 handfuls of black, pitted olives loosely chopped (I chose Kalamata)
• 1 fresh red chili, minced (had orange Habaneros, but red chili would be best)
• handful of fresh herbs finely chopped (basil, cilantro, parsley)
• 1 heart of celery, minced
• 1 clove garlic, minced
• juice of 1 lemon
• freshly ground pepper
• a few swigs of olive oil
• balsamic vinegar to taste

Lemon Mash

• 1 kg of russet potatoes, peeled and chopped
• sea salt
• butter
• ground pepper
• milk 
• juice of 1 lemon

Method

To prepare the fish, salt it in advance and let it sit for at least 30 minutes to allow the juices to release. Heat barbecue grill on high (400F). Place fillets on grill and cook for  2-4 minutes each side. Ours were about an inch thick and took 4 minutes each side, but you'll want to gauge your time carefully. The meaty texture can take a little more abuse than lighter fillets of fish, but over cooking fish is easy to do.

To make the olive paste combine all the ingredients and set aside. When ready to serve, taste the mix and add a little of the balsamic vinegar if a little extra kick is needed.

For the mash, heat a large pot of salted, boiling water. Add the potatoes and let cook for about 15 minutes, or until they can be pierced easily with a fork. Remove from heat and dump the water. Add a hearty nub of butter, about a half cup of milk and the lemon juice and blend with a hand mixer. Do not over mix the potatoes! They become starchy if blended for two long. Add more milk and butter to get your desired texture and salt and pepper to taste.

White Sangria Infused with Basil & Peaches

This is one of those 30 degree summer afternoon cocktails you're looking for. Crisp and tangy with a little sweetness too. I've had traditional sangria, but wanted white wine as my base; red wine gives some of my taste testers a headache.

I used a 1/4 cup of sugar in this mix, but I'd start with less next time. For this recipe, I recommend a few tablespoons to the alcohol first and then adding more if you prefer it a little sweeter.

As for the herbs, muddling the basil helps to combine its flavour with the alcohol. I used the back of a spoon to pressure the leaves a little. If you compress or crush them too much, you'll end up with a bitter taste.












Serves 4-6

Ingredients

• 1, 750 ml dry white wine
• 2 oz Calvados
• 2 T lemon Juice
• 2 T granulated sugar
• 1 bunch basil leaves 
• 1 peach, thinly sliced

Method

Pour a bottle of white wine, the calvados and lemon juice into a pitcher and mix well. Add the granulated sugar as desired and stir until dissolved. Add the basil and muddle it a little in the pitcher. Add the peach slices and chill for at least an hour before serving.

Apricot, Rosemary & Garlic Pork Skewers

These apricot, rosemary and garlic pork skewers are the perfect kind of entertainment food and since I was having a party for one tonight, I dove right in. The marinade and marinating can be completed in advance. All that's left when company arrives is putting the pork on skewers and throwing them on the barbecue. I had yams and a green salad as a side and experimented with some gooey and moist chocolate brownies for dessert which I'll save for another post.

Adapted from: http://www.cookingandbeer.com

Serves 4

Ingredients

• 1 1/2 lbs pork tenderloin
• 1 cup apricot jam
• 3 T Dijon mustard
• 2 T soy sauce
• 1/4 cup canola oil
• 5 cloves garlic, minced
• Fresh rosemary

Method

If using wooden skewers, soak them in water for at least an hour before using them.

Combine the jam, mustard, soy sauce, garlic and oil and mix well. Add the needles of four sprigs of rosemary in with the marinade. Cut the pork tenderloin into one inch pieces. Add them to the marinade, coating them well and refrigerate for an hour or overnight.

Preheat the barbecue to medium-high heat. Barbecue the pork skewers for about 15 minutes, rotating them every 3 minutes. Remove them from the heat and serve immediately.

Chimichurri

Cooking is never simpler when living ingredients are in season. Right about now, I start getting excited for those first sitings of Taber corn and peaches from the Okanagan. Fantasies of backyard meals aren't far behind following a morning perusing the local outdoor market.

Don't think I would appreciate summer as much without our long, often bleak winters.

Anyhow, I roasted a few red peppers last night and while delicious on their own, decided I'd make a sauce to enhance their sweet and smoky flavour: chimichurri.

This one's easy. If you've got a blender or food processor, you're laughing. If not, you'll be mincing for awhile. I'm on a sauce kick this month. Last week I whipped up a batch of marinara sauce and used it on roasted eggplants with melted havarti. The leftover sauce went on steamed snapper. Delicious. Now, chimichurri doesn't have to have kick, but mine does. I tend to be a little over zealous with the heat. This recipe has a manageable amount, so don't be concerned.

Adapted from: http://www.epicurious.com/

Makes 1.5 cups

Ingredients

• 1/2 cup oil
• 2 cups flat leaf parsley, chopped
• 1/4 cup cilantro, chopped
• 3 T red wine vinegar
• 1 red chili, chopped
• 2 cloves garlic, chopped
• salt and pepper to taste

Method

Place all ingredients into a blender or food processor and blend until smooth. Serve on meat, fish or vegetables.

Liquor Cabinet One-Pot Chicken Bake

If you're wondering where the chicken is, it's under there in a booze-induced coma.

See! And because it's been soaking in liquor for 90 minutes, it falls apart like a Robert Hall suit.

I have renamed this gem, the Liquor Cabinet One-Pot Chicken Bake because as the chef, you may take liberties with your choice of alcohol. The chef I pilfered this recipe from opted for white wine, brandy and port. I went with red because I get to drink what I don't cook with and I prefer to drink red. I also don't have brandy on hand. I never have brandy on hand. Vermouth felt like a good trade off.

I went with skinless chicken thighs because they were available and frankly I could benefit from a little less fat. If you're interested in a richer flavour, then get yourself some good quality chicken meat and some with the skin on. I'm adding this to my 'Make Again' list.

From: http://www.supergoldenbakes.com/

Serves 4-5

Ingredients

• 10 skinless chicken thighs 
• 150 ml wine (I had red on hand)
• 2 T dry vermouth 
• 2 T port
• 1 T white wine vinegar
• 1 T dijon mustard
• 100 g prosciutto, sliced in strips
• 200 g cherry tomatoes, half
• 2 cloves of garlic, whole
• 5 shallots, peeled and sliced
• 1 pepper (yellow, orange or red), thinly sliced
• 1/4 cup of sun-dried tomatoes in oil, chopped
• 1 T oil from the sun-dried tomatoes
• coarse salt and ground pepper to taste
• bunch parsley, chopped
• 1 lemon, thinly sliced (use zest if preferred)

Method

Preheat the oven to 340F. Combine the wine, vinegar, port, vermouth and mustard and stir until blended. Place the chicken on the bottom of a large, lidded casserole dish. Add the prosciutto and all vegetables overtop. Season the surface with salt and pepper and add the sun-dried tomatoes. Cook covered for one hour. Remove the lid and cook another 30 minutes. Remove from the oven and top with parsley and lemon. Serve over pasta or rice.

Corn & Chile Pepper Pancakes with Smoked Salmon & Horseradish Cream

Who packs canapés for their lunch when working at an industrial site? I do! Yes, this is totally over the top, but I wasn't hosting any cotillions this week, so I made these smoked salmon canapés which I packed for my lunches. I ate them in my office with the door closed so I wouldn't be judged. That said, they were spectacular little treats and when I was caught by a colleague stuffing one in my mouth he said, "That looks delicious." He was correct. 

One can adapt this recipe to cut out all cooking by replacing the savoury pancakes with pieces of rye or pumpernickel bread. Your 30-40 minute prep time will become 10-15. While you miss out on the great flavour of the pancakes, the salmon and horseradish cream combination are a treat in and of themselves.

Thanks to my mom who gave me it's source: High Plains: The Joy of Alberta Cuisine. The original recipe suggests smoked trout, but I wasn't able to find any. I'm going to have to dig a little deeper into this cookbook. It's got other locally inspired menu items that caught my eye.  

From:  Cavich, Cinda. "Corn and Chile Pepper Pancakes with Smoked Trout and Horseradish Cream" High Plains: The joy of Alberta Cuisine.  Calgary: Fifth House Ltd. A Fitzhenry & Whiteside Company. 2008. 7

Serves 8 as a starter

Ingredients

• 180 g cold, smoked salmon, thinly sliced

Pancakes

• 3 cobs of corn or 2 cups frozen corn, thawed and cooked
• 2 fresh jalapeños, chopped
• 1 chipotle chile in adobo sauce, chopped
• 2 cloves garlic, minced
• 1 red or yellow pepper, chopped
• 6 green onions, chopped
• 2 eggs
• 1 cup flour
• 1/2 cup cornmeal
• 1 t baking powder
• 1 t salt
• 1 cup milk
• 1/4 plain low-fat yoghurt
• 3 T chopped, fresh cilantro
• freshly ground black pepper
• 2 T canola oil

Horseradish Cream

• 1/3 cup spreadable cream cheese
• 1 t prepared horseradish
• 1 t wasabi paste/powder
• freshly ground black pepper
• 1 green onion, minced

Method

If using fresh corn, bring a large pot of water to a boil and add the corn. Boil for five minutes then remove the corn from the pot and set aside. Once cooled, slice the corn kernels from the cob.

In a bowl, combine the corn kernels, jalapeños, chipotle, red/yellow pepper, garlic and green onions. 

In a food processor, combine the eggs, flour, cornmeal, baking powder, salt, milk and yoghurt and blend until smooth. Stir in the cilantro and black pepper. Let stand for 20 minutes.

Heat the oil in a frying pan over medium heat. Pour in batter to make pancakes 1-2 inches in diameter for cocktails or larger if you want them as a side dish. Cook for about 1-2 minutes on either side. Drain the pancakes of any residual oil on a plate layered with paper towel. 

To serve, place a dollop of horseradish cream on each pancake. Separate the slices of salmon and cut each in half. Roll each piece into a coronet and place on top of the cream. Sprinkle with any remaining onions and/or cilantro.

Chickpea Veggie Bowl

My work colleagues have a step challenge underway and it's breeding all sorts of other good behaviours, one of which is healthier eating habits. Frozen meals are being traded in for salads and home cooking is back in style. Hallelujah!

I tweaked my own diet earlier this year and a few key changes have stuck.  I cut out sweets after most meals and with the exception of holidays and a few weak moments, haven't deviated from this plan. I now crave sweets less and find that my tolerance for all things sugared has changed.  Desserts I used to love seem too sweet for me now.  I also cut back my alcohol intake, which has fattened up my bank account and trimmed my waist line.

This recipe celebrates the progress I and my colleagues have made to eat well in order to live better. Build on it or modify as required. I topped my veggie bowl with a spoonful of olive tapenade to give it a little extra dimension. Chili sauce (sambal oelek), a dollop of sour cream or humus would be nice with it as well.  Pair it with rice or noodles if you want more substance and of course, add some chorizo or chopped ham to it if meat isn't optional for you.

Adapted from: http://eathealthyeathappy.com

Serves 4

Ingredients

• 1 1/2 cups cooked chick peas
• 2 T olive oil
• 3 garlic cloves, minced
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 medium zucchini, sliced
• 1 bunch of asparagus, chopped
• 3 cups sliced mushrooms
• 1/2 cup of fresh basil, chopped
• juice of half a lemon
• salt and pepper to taste

Method

Heat the olive oil in a saucepan on medium heat. Saute the garlic for about half a minute, then add the onion, allowing it to cook for two minutes. Toss in the pepper, zucchini and asparagus and stir well to coat the vegetables with the oil. Let the vegetables sit for about two minutes. Add the mushrooms and cover the saucepan with a lid, keeping in the heat for another three minutes. Add the chickpeas, the basil and lemon juice and toss until they are combined well with the other ingredients. Season with salt and pepper to your taste. Serve with a spoonful of chili sauce or olive tapenade on top.