Recently we had dinner with some boat friends and were treated to a delicious North African chicken dish to which they had added some preserved lemons. The flavours and aromas were heavenly!… In fact the whole meal was a treat for our palates. Unless we were living onboard I would unlikely preserve lemons on the boat, but I will definitely bring some with us for the upcoming boat season. The process is very easy… PRESERVED LEMONS 4 lemons +…
This one is really easy.. and so pretty… and ‘heart’ healthy… Take 8 raw shrimp 2 cherry or grape tomatoes, halved Run scewer through 2 shrimp and tomato half to form a heart. Whisk together 1 tbsp apricot preserves, 1 tsp white wine vinegar & 1 tbsp olive oil Brush each shrimp with preserve mixture. Grill on high on each side until shrimp turn pink. In meatime arrange mâche, slivered brandied apricots, goat cheese on plates. Drizzle with apricot mixture……
We have been invited to a Valentine dinner party and the hostess is very conscious of coordinating colours for pleasing presentation appeal. Obviously something in a red palate… Pressure is on… My contribution: GRILLED STRAWBERRY BRUSCHETTA 4 cups of sliced fresh strawberries 1/8 cup balsamic vinegar goat cheese 1 baguette, sliced olive oil A few basil leaves Heat grill Gently mix strawberries & balsamic vinegar. Spread onto a grill sheet, cover grill and cook for 5-7 minutes. Remove and let…
PALM HEARTS & PEPPERONI PIZZA pizza dough or flat bread (homemade pita) olive oil palm hearts, sliced pepperoni mozzarella, sliced or shredded seasonings (sea salt, crushed chilis, oregano, fresh basil) Brush flat bread or pizza dough with olive oil In a large bowl gently combine palm hearts, pepperoni & cheese and distribute evenly over crust. Sprinkle seasonings of choice over all. Either cook in hot oven (450-500 °) or on pizza stone on grill until crust is crispy…
I have to preface this post by saying that I could never be a hunter, but when a collegue of Francois sent him home with some venison steaks I went on the hunt for some good recipes… Having had success with the Venison Burgers, I was encouraged… The Marinade 3 tablespoons grape seed oil 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce (I prefer Bragg – less sodium) 1 large clove minced garlic 1/2 teaspoon ground…
From Meatless Monday to Tasty Tuesday… ….last night’s Creamy Sage Polenta, grilled… …served with maple syrup, Lemon Sauce, Greek yogurt… …my new favourite combo – lemon sauce & Greek yogurt… Lovin’ the leftovers… Posted with Blogsy
I have been having a love affair with polenta lately. It is so easy to make and offers lots of options for leftovers… (my favourite is fried until it has a crispy brown coat, served with a drizzle of maple syrup) …and with my little Kuhn Rikon Cook ‘n Serve with its neoprene jacket I can keep the polenta warm while preparing the rest of the meal. CREAMY SAGE POLENTA 1 cup water 2 cups milk 1/2 cup polenta 1/2…
I planned on posting this for Groundhog Day (Candlemas) but so many other things got in the way. This early morning’s sunrise inspired me to create it today… Better late than never, I say, when it comes to a tasty easy breakfast dish. LEMON SAUCE 2 cups sugar 3/4 cups fresh lemon juice zest from 1 lemon 1 tbsp butter Place all in a small saucepan Bring to boil stirring to dissolve sugar. Simmer for a couple minutes until sauce…
A ‘hunter/fisherman and amazing wild life photographer’ colleague of Francois recently shared some of his hunting good fortune with us. Deer meat is typically very lean so if over-cooked the result can be dry. VENISON BURGERS I have no particular recipe for the burgers. just added minimal seasoning: a healthy splash of Worchestershire sauce, a good pinch of tarragon, and a sizeable dollop of Dijon (has to be Maille according my Frenchman) Gently mix together. To offset some of…
There really isn’t any recipe for this one but I had a hunger for scallops… Here’s what I used (quantites are variable) For the Crumb Topping 1 cup Panko 2-3 tbsp chopped parsley 2 tbsp olive oil I like keeping this on hand in an air tight container. Since we don’t have an oven onboard it’s great to sprinkle on a stove top casserole so I can pretend it all just came out of the oven all crispy. Toss…