Ingredients

• 2 lb (1 kg) fresh green beans
• 1 sweet red pepper
• 3 garlic cloves, crushed
• 6 strips of lemon rind
• 3 sprigs fresh rosemary
• 3 cups (750 mL) vinegar
• 1 1/2 cup (375 mL) water
• 1 tbsp (15 mL) pickling salt
• 1 tbsp (15 mL) raw sugar

Directions

Wash and sterilize 3, 1 pint (2 cup) jars. Cover the bottom of the jars with sliced red pepper cut into 1/4″ (5 mm) strips. Trim beans to fit into jars. Bring a pot filled with water to a boil; blanch green beans and then return beans to jars. In a saucepot set over medium-high heat, combine vinegar, water, salt and sugar; bring to a boil. Fill each jar with two strips of lemon peel, one crushed garlic clove and a spring of rosemary; pour boiling liquid into jars leaving 1/2″ (1.3 cm) of head space from the rim. Cover with new lids and tighten with rings. Submerge the pint jars in a boiling hot water bath that will cover the tops of the jars by at least 1 1/2″ (4 cm) of water; gently boil for 10 minutes. Remove from pot and let cool. The lids should be concaved and should not move when pressed.

Serves Makes 3 pint jars

Ingredients

• 2 Coho or Sockeye salmon fillets
• 1/4 cup (60 mL) pineapple juice
• 2 tbsp (30 mL) light soy sauce
• 2 tbsp (30 mL) brown sugar
• 1 1/2 tbsp (22 mL) Jack Daniels whisky
• 1/4 tsp (1 mL) black pepper
• 1/8 tsp (0.5 mL) garlic powder
• 1/2 cup (125 mL) oil

Directions

Combine all ingredients, except salmon, and mix well. Put mixture in a resealable bag with the fillets and marinate for at least 1 hour. Broil or grill for 6 to 8 minutes per side.

Serves 2

THIS IS A SIMPLE NO-NONSENSE WAY TO USE THE GRILL AT THE HEIGHT OF SUMMER AFTER RAIDING THE GARDEN. ADD DOUBLE-CUT PORK CHOPS FOR A FULL MEAL DEAL

Ingredients

• 4 ears corn, husks on Cherry or other fruit wood or hardwood, soaked for at least 1 hour
• 2 red bell peppers
• 2 ancho chilies (available at Latin markets)
• 6 cloves garlic, minced
• 1 tsp (5 mL) cumin seed
• 1/2 tsp (2 mL) ground cinnamon
• Pinch of ground cloves
• Salt and freshly ground pepper to taste
• Lemon juice to taste
• 2 tbsp (30 mL) melted honey

Directions

Pull back the husk, remove all the silk, and replace the husks over the entire ear, then soak each ear in cold water for 20 minutes. Pre-heat the grill. Place the wood over a low element, close the lid, and wait for a few minutes for smoke to seep from under the lid. Place the corn on the grill. Cook until tender. Remove, keep warm and shuck when needed.

Roast the bell peppers over an open flame until blackened, then tuck them into a plastic bag to steam for a few minutes. Using tongs, briefly toast the ancho chilies over an open flame, then cover them with water, cover snugly and simmer or microwave for 1 or 2 minutes to soften. Remove the seeds from the softened anchos. Peel and seed the cooled bell peppers. Purée peppers in a food processor with the garlic, adding a little of the anchos’ rehydrating water as needed. Add the cumin, cinnamon, cloves, salt, pepper and lemon juice and honey to taste. Serve with roasted corn.

Credit: dee Hobsbawn-Smith

Serve this with tortillas chips, rice or any other food that needs spicing up

Ingredients

• 5 medium tomatoes, chopped
• 1/2 white onion chopped
• Kosher salt, enough to sprinkle over tomatoes and onions
• 2 tbsp (30 mL) fresh cilantro, chopped
• 1/2 tsp (2 mL) ground cumin
• 1 tbsp (15 mL) olive oil
• Juice of 3 limes
• Juice of 1 lemon
• Pepper, to taste
• 1 jalapeño pepper, chopped

Directions

In a medium-sized bowl, mix tomatoes and onions. Add kosher salt, cover and let stand for 15 minutes. Drain well. Add remaining ingredients. Chill for 10 minutes and serve.

Makes 2 cups.

Serves 4 – 6

Credit: Recipe by Nelson Urteaga

Ingredients

• Herbed Garlic Baguette:

  • 1 baguette
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 1 1/2 tsp (7 mL) minced garlic
  • 1/2 tsp (2 mL) chopped fresh basil
  • 1/2 tsp (2 mL) chopped fresh thyme
  • 1/4 tsp (1 mL) chopped fresh parsley
  • Salt and pepper to taste

• Chimichurri Sauce:

  • 2 cups (500 mL) fresh parsley
  • 1/2 cup (125 mL) fresh oregano
  • 3 garlic cloves
  • 1/3 cup (75 mL) extra virgin olive oil
  • 1/4 cup (60 mL) red wine vinegar
  • 1/4 tsp (2 mL) sambal olek (hot chilli sauce)
  • Salt and pepper to taste

• Steaks:

  • 4, 6 oz striploin steaks
  • Salt and pepper

Directions

Herbed Garlic Baguette:
Cut baguette into 2, 5″ (12 cm) pieces and then slice in half horizontally. In a mixing bowl, add remaining ingredients; mix together. Brush the baguette slices with the herbed olive oil.

Chimichurri Sauce:
Place all of the ingredients into a food processor and purée until smooth. The sauce can be made a day in advance if covered and chilled. To maximize the flavour of the sauce, bring to room temperature before using.

Steaks:
Preheat gas barbecue or prepare a charcoal grill. Season steaks with salt and pepper and grill to desired doneness. Grill oiled baguette slices until lightly browned, approximately 1 to 2 minutes.

To Assemble:
Place 1 slice of baguette in the middle of each of 4 plates. Top each one with a steak. Spoon Chimichurri Sauce on top of each steak. Serve with sautéed mushrooms and shoestring fries.

Serves 4

CRISPY EXTERIOR, TENDER INTERIOR. THE CONTRASTS OF THIS DISH FROM MEXICAN COOK NORMA SCHMILL DE FRENCH ARE INTRIGUING AND DELICIOUS, INCORPORATING THE ULTIMATE MEXICAN MARINADE FOR PORK OR CHICKEN. SERVE ONE CRÉPE PER PERSON AS AN APPETIZER; FOR A MORE SUBSTANTIAL MEAL, SERVE TWO OR THREE PER PERSON AND EMBELLISH WITH RICE AND VEGETABLES. ADD A SALAD TO ROUND OUT THE PLATE

Ingredients

• Crêpes

  • 3 eggs
  • 3/4 cup (175 mL) all-purpose flour
  • 1 cup (250 mL) milk
  • Salt to taste
  • 1/4 cup (60 mL) melted butter

• Pibil

  • 2 lbs (1 kg) whole pork tenderloin or chicken breasts
  • 1 to 2 banana leaves 3 oz (90 g) achiote (annatto seed paste)
  • 2 tbsp (30 mL) apple cider vinegar
  • 2 cloves garlic
  • 1/4 tsp (1 mL) ground cumin
  • 1/2 tsp (1.3 mL) Mexican oregano
  • 1/4 cup (60 mL) extra virgin olive oil
  • 1/2 cup (125 mL) water
  • 1/4 cup (60 mL) pineapple or orange juice
  • 1 chipotle chile in adobo sauce, seeded
  • Salt and pepper to taste

• Poblano Sauce

  • 1 tbsp (15 mL) oil
  • 1/2 medium onion, sliced
  • 1 clove garlic, sliced
  • 6 whole poblano peppers, roasted and peeled (or canned)
  • 2 cups (500 mL) whipping cream
  • Salt

• Assembly

  • 8, 8″ (20 cm) crêpes or tortillas
  • 3 cups (750 mL) cooked, shredded pork Pibil
  • 2 poblano peppers, roasted and peeled, cut into strips
  • 1 cup (250 mL) grated cheese (Manchego, cheddar, or Monterey Jack)

Directions

Crépes:
Stir together the eggs, flour and milk. Beat thoroughly to eliminate any lumps, then strain through a fine-mesh sieve. Add the salt.
Let the batter sit for 30 minutes. Mix in the melted butter just before using the batter.

Heat an 8″ (20 cm) nonstick sauté pan. Add 1 to 2 tbsp (15 to 30 mL) of crépe batter. Swirl it around to just cover the bottom of the pan and cook until the bottom is crisp and set. Flip and cook briefly on the second side. Stack the cooked crépes on a flat plate or round dish until needed, wrapped and stored in the fridge or freezer.

Pibil:
Combine all ingredients except meat in a blender. Process for about 1 minute. Pour over meat and marinate, refrigerated, for a few hours (or overnight). Line a large baking dish with a layer of banana leaves, or line it with foil. Add the meat and its marinade. Cover with more banana leaves and wrap the dish tightly with foil. Set the oven at 350 F (190 C). Bake for 1 1/2 hours. Let cool. Unwrap and chop or shred
the meat.

Poblano Sauce:
Heat the oil in a sauté pan and add the onion and garlic. Cook until tender, about 5 minutes. Add the peppers and cook another 3 minutes. Add the cream and cook another 5 minutes over high heat, allowing the cream to thicken and reduce. Add salt to taste. Purée in a blender.

TO ASSEMBLE:
Fill the crépes or tortillas with Pibil meat and grated cheese. Arrange in a single layer in a lightly oiled heat-proof oven dish. Pour the Poblano Sauce over the crépes. Top with the strips of poblano pepper and the cheese. Bake until the cheese is melted and the crépes are hot, 15 to 30 minutes. Serve hot.

Serves 6

Credit: Norma Schmill de French

Ingredients

• 12 Yukon gold potatoes, sliced thinly
• 2 large white onions, thinly sliced
• 25 anchovy fillets
• 1/2 cup (125 mL) breadcrumbs
• 1 1/2 cup (375 mL) heavy cream
• 2 tbsp (30 mL) butter

Directions

Preheat oven to 450 F (230 C). In a nonstick skillet set over medium-high heat, sauté the onions. Rinse anchovies in water, pat dry. Layer potatoes, onions and anchovies in a
9″ x 13″ (23 cm x 32.5 cm) greased casserole dish. Add heavy cream until it covers mixture. Top with breadcrumbs and dot with butter.

Bake for 45 minutes or until the potatoes are tender. Add the rest of the heavy cream
10 minutes before you remove from the oven.

Serves 8

Ingredients

• Fried Sesame Wontons

  • 12 wontons cut in half to form triangles
  • Peanut oil, for frying
  • Water, for brushing wontons
  • Black & white sesame seeds

• Baked Pita Chips

  • 1 package of whole wheat pitas, cut into equal triangles
  • Olive oil
  • Garlic power

• Golden Wedges with Rosemary Olive Oil

  • 1/3 cup (60 mL) olive oil
  • 3 sprigs of fresh rosemary
  • 1 garlic clove
  • 1 sourdough baguette, ends removed and cut into 5″ (12 cm) sections

Directions

Fried Sesame Wontons:
Fill a large pot with 1″ (2.5 cm) of oil. Using a candy thermometer, bring oil to 350 F (180 C). Lightly brush one side of wontons with water and sprinkle with sesame seeds. Let dry before adding to oil. Add a few wontons to pot, without overcrowding. Cook for about 5 minutes, flipping once. Remove with a slotted spoon or a pair of tongs and let drain on a plate lined with paper towels. Repeat with remaining wontons until finished. Cover and store until ready to use.

Baked Pita Chips:
Preheat oven to 350 F (180 C). Brush one side of pita triangles with olive oil and dust lightly with garlic salt. Place on a baking sheet and bake in oven for about 10 minutes or until golden brown. Remove from heat and let cool. Cover and store until ready to use.

Golden Wedges with Rosemary Olive Oil:
Preheat broiler. In a small pot set over medium-low heat, combine oil, rosemary and garlic clove. Simmer for 10 minutes; remove from heat and let cool. Pour olive oil mixture through a sieve to strain, reserving oil. Cut the 5″
(12 cm) baguette sections in half horizontally. Then cut each half lengthwise into 4 equal wedges. Brush cut sides of baguette wedges with infused olive oil and place crust side down on a baking sheet. Place in oven and broil until golden brown. Remove from heat and let cool. Cover and store until ready to use.

Serves 6

Credit: Brandon Boone

For those that like it hot, these biscotti pack punch! The most flavourful sun-dried tomatoes are soft and packed in oil; however if all you have are the dry-pack variety, re-hydrate by soaking in a bit of boiling water; then drain.

Ingredients

• 2 cups (500 mL) all-purpose flour
• 1 1/2 tsp (7 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) crushed chile flakes
• 1/2 tsp (2 mL) dried oregano
• 1/2 tsp (2 mL) dried oregano
• 1 cup (250 mL) grated Provolone cheese
• 1 cup (250 mL) almonds, chopped and divided
• 2 large eggs
• 1/3 cup (75 mL) dry white wine
• 1/4 cup (60 mL) olive oil or oil from sun-dried tomato jar
• 3 sun-dried tomatoes, finely minced
• 1/2 tsp (2 mL) coarse salt

Directions

Preheat oven to 350 F (180 C). Line a large cookie sheet with aluminum foil or parchment paper. Stir flour with baking powder, salt, chile flakes and oregano; mix in Provolone and 3/4 cup (175 mL) almonds. Set aside remaining almonds.

In a separate bowl, lightly beat eggs with wine; mix in oil and tomatoes. Stir into flour mixture until dough is evenly moistened. Using a rubber spatula, make a loaf of dough about 12″ (30 cm) long. Wet hands and flatten loaf until about 3/4″ (2 cm) thick. Sprinkle top with remaining almonds and coarse salt; lightly pat into dough.

Bake in oven for 25 to 30 minutes or until small cracks appear and loaf is firm to the touch. Grasping foil or paper, slide loaf onto a large cutting board. Cut crosswise into 3/4″ (2 cm) thick slices. Stand upright about 1″ (2.5 cm) apart on baking tray.

Reduce oven temperature to 325 F (160 C). Bake 25 minutes; then turn off oven. Leave biscotti for 1 hour in oven as it cools. Biscotti will feel quite dry to the touch. Store in an airtight container for several days or freeze for weeks.

Makes 24.

Serves 6 – 12

Credit: Recipe by Marilyn Bentz-Crowley

Ingredients

• 2 lb (1 kg) chicken wings
• 2 tbsp (30 mL) butter
• 4 garlic cloves, minced
• 1 cinnamon stick
• 5 green cardamom pods, cracked open
• 1 tsp (5 mL) garam masala
• 2 tsp (10 mL) toasted sesame seeds
• 1 tsp (5 mL) whole fennel seeds
• 2 purple onions, sliced
• 2 tbsp (30 mL) red curry paste
• 1 cup (250 mL) chicken stock
• 1 cup (250 mL) whipping cream
• Fresh cilantro leaves

Directions

Melt the butter in a large heavy-bottomed pot set over medium-high heat. Add garlic, cinnamon, cardamom, garam masala, sesame seeds and fennel and cook for about 2 minutes, stirring often. Add onion and cook until lightly browned, stirring often. Add the curry paste and chicken to pot, stirring often. Reduce heat and add chicken stock; cover and simmer for about 15 minutes. Add the cream; cover and cook for another 15 minutes or until chicken is cooked. Season chicken with salt and pepper. Place chicken wings on a platter and garnish with chopped cilantro leaves.

Serves 4

Credit: Brandon Boone