Spicy Thai-Style Salmon Salad

Jan 11, 2016

Tired of plain old grilled salmon? This light and flavourful Thai-style salad is a spicy alternative for those looking for a little variety. This dish is easy and quick to make – 40 minutes or less.

Makes: 4 servings

PACKING HEAT! Thai red chili peppers register anywhere between 100,000 to 225,000 units on the Scoville heat scale. Scorching!

INGREDIENTS

• 1/2 cup shallots, peeled, thinly sliced
• 2 teaspoons brown sugar
• 1 Tablespoon red chili powder
• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 2 Tablespoons Thai or red chili peppers, diced
• 1 Tablespoon vegetable oil
• 1 1/2 lbs fresh salmon fillet
• 1 small onion, thinly sliced
• 1/4 cup chopped fresh basil

DIRECTIONS
1. Preheat oven to 400ºF.

2. In a small bowl, gently whisk together shallots, brown sugar, fish sauce, chili powder, Thai chili pepper, and lime juice. Set aside.

2. Brush salmon fillets lightly with vegetable oil. Place on a baking sheet and cook until cooked through and flaky. Remove from oven and let cool.

2. Break salmon fillet into large chunks. Place in a bowl and add onion, fresh basil and the dressing. Gently stir until everything is well coated.

3. Spoon mixture over a bed of fresh mixed greens, garnish with fresh mint leaves and serve.

Creamy Bermuda Carrot Soup

Jan 11, 2016

Bermuda carrots are now in season and readily available. Try these sweet, locally grown, gems in a creamy puréed soup. Packed with beta-carotene, this healthy, delicious soup is sure to lift your spirits and warm your soul on a damp, chilly day. Ready in just over an hour, you can have dinner on the table in no time. Serve with salad and warm crusty bread for a complete and satisfying meal.

Prep: 20 min  Cook Time: 40 min  Total: 1 hr 15 min

INGREDIENTS

• 1/4 cup butter, cubed
• 2 1/2 cups sliced carrots
• 1 clove garlic, minced
• 1 large Russet potato, peeled and cubed
• 1 cup chopped onion
• 1 stalk celery, chopped
• 3 cups chicken or vegetable broth
• 1 teaspoon ground ginger
• 1/2 cup heavy cream
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

DIRECTIONS
1.   Heat butter in a 4-quart saucepan over medium heat; add onion, celery, garlic and ginger. Cook until onions are soft and translucent. Add carrots, potato and chicken broth. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes.

2.  Transfer soup in batches to a food processor; blend until smooth.Return soup to the Dutch oven.  Alternatively, use a handheld immersion blender to purée until smooth. Stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Pumpkin & Apple Cake with Caramel Glaze

Jan 4, 2016

Easy to make, this cake is light, moist and delicious! Generously topped with a gooey caramel glaze studded with nuts and seeds for an elegant, tempting presentation. Who can resist?!!

INGREDIENTS

• 3/4 cup finely chopped pecans
• 1 1/2 cups peeled and diced Granny Smith apples
• 2 tablespoons butter, melted
• 1/2 cup firmly packed light brown sugar
• 3 tablespoons all-purpose flour
• 2 cups granulated sugar
• 1 cup butter, softened
• 4 large eggs
• 1 (15-oz.) can pumpkin
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• Pecan halves, macadamia nuts & pumpkin seeds for garnish

Caramel Glaze

• 4 tablespoons butter, cut into chunks
• 1/2 cup packed light brown sugar
• 1/3 cup heavy cream
• 1/4 teaspoon kosher salt
• 3/4 to 1 cup sifted confectioners’ sugar

DIRECTIONS
1. Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes. Reduce oven temperature to 325°F.

2. Toss diced apples in 2 tablespoons melted butter to coat in a medium bowl; add brown sugar, 3 tablespoons flour and toasted pecans, and toss until well blended.

3. With an electric mixer, cream together granulated sugar and 1 cup butter at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.

4. Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.

5. Bake at 325°F for 1 hour and 10 minutes to 1 hour and 20 minutes or until a pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 2 hours).

To make the glaze:
1. In a medium saucepan, over medium heat, add the brown sugar, cream and salt. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then remove from heat.

2. After 3 minutes, gradually whisk in the powdered sugar, a little at a time until you have reached a thick but still pourable consistency. If the mixture seems too thick, just add a little more cream to thin it out a little. Immediately pour the glaze over the cake. After a few minutes add pecan halves, pistachio nuts and pumpkin seeds. Let the glaze set completely before serving the cake.

Adapted from Southern Living Magazine recipe.

Cheddar Cheese & Onion Tart

Jan 4, 2016

A savoury tart with layers of flaky pastry with caramelized onions and aged cheddar.

Cooking Time: 30 minutes
Preparation Time: 20 minutes
Serves: 8

INGREDIENTS

1 tablespoon vegetable oil
3 red onions,thinly sliced
1-1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper, divided
1/2 teaspoon salt, divided
4 eggs
1 cup half-and-half cream
1 tablespoon all-purpose flour
1/3 cup grated Aged Cheddar cheese
1 (375g pkg.) ready to roll shortcrust pastry

DIRECTIONS

Preheat oven to 400°F.

In large nonstick skillet, heat oil over medium-high heat. Add onion and thyme and cook for  5 minutes; stirring occasionally. Reduce heat to medium; add 1/4 teaspoon each of salt and pepper; cook, stirring, until onions have softened, about 8 minutes. Set aside.

On floured surface, roll out pastry to 14-inch circle. Place in 10-inch tart dish or pie plate. Fold over excess and crimp edge. Spread onion mixture evenly in crust. In medium bowl, whisk together eggs, cream, flour and remaining salt and pepper. Pour evenly over onion mixture. Bake in lower third of 400°F oven for 15 minutes. Sprinkle additional grated cheese over top, if desired; bake another 15 minutes until golden brown and set – or until knife comes out clean when inserted in center. Let stand for 10 minutes before serving.