By Christine on August 31, 2010
Dairy Farmers of Canada named Chef Michael Howell’s Panini Toscano Canada’s “gratest” grilled cheese.
Grilled cheese:
1 fresh ciabatta bun, about 5” (12 cm) square
1 tbsp (15 ml) lemon aioli
1 ripe fig cut into 4-5 slices
2 slices of Parma prosciutto thinly shaved
2 slices 1 oz (30g) each Fox Hill or other Canadian Havarti, 1/8” (2 mm) thick
1 oz (30g) fresh baby arugula
½ roasted red pepper, peeled & cut into ¾” (2 cm) slices
1 tbsp (15 ml) balsamic vinaigrette
Lemon aioli:
¼ cup (60 ml) prepared olive oil mayonnaise
Juice and zest from ½ a lemon
1 clove garlic
Balsamic vinaigrette:
1 tsp (5 ml) balsamic vinegar
Pinch of salt and pepper
½ tsp (2 ml) Dijon mustard
Pinch of sugar
Juice of ½ lemon
¼ cup (60 ml) extra virgin olive oil
Instructions
1. Mix aioli ingredients together and let flavours mingle for ½ an hour.
2. Split fresh ciabatta in ½ and brush both sides liberally with lemon aioli.
3. Layer 1 slice of Havarti on bottom bun, then top with sliced figs, prosciutto, couple sprigs of arugula and finish with other slice of cheese.
4. Top with other side of bun, place in preheated panini press and grill until cheese is melting and bread is lightly marked.
5. If using a grill or barbecue, place a weight on top of sandwich and flip halfway through cooking.
6. While sandwich is grilling, make vinaigrette by combining first five ingredients in small bowl. Slowly whisk in oil until incorporated.
7. In other small bowl, dress arugula with 1 tbsp of vinaigrette and place on a plate.
8. Toss two slices of red pepper in same bowl to dress lightly and place on top of salad.
9. When sandwich is ready, remove from press and split in ½ diagonally.
10. Place around salad and serve immediately
By Doug on August 26, 2010
Fid Cakes
14 oz (400 g) salt cod
1.75 pound (800 g) cooked baked potato (no skins)
1 tsp (5 ml) garlic (purée)
5 turns of a pepper mill
1/3 cup (75 ml) olive oil
1 pound (500 g) Panko bread crumbs
2 cups (500 ml) egg whites
2 cups (500 g) all-purpose flour
Soak the salt cod overnight in cold water in the refrigerator. Remove the salt cod from the water and put into a pot with cold water. Bring the cod to the boil for a few minutes and drain the water. Make sure to remove all bones from the cod. Mix the cooked potato and the cooked cod together with a hand-held mixer. While mixing, add the olive oil to make a relatively workable consistency. (Not too loose.) Add pepper and garlic. Form small rounds that are ¾ inch (2 cm) high and 1½ inches (4 cm) in diameter. Lightly dust the cakes with flour, dip into the egg whites and then the bread crumbs. Fry in clarified butter to obtain slight coloration on each side and roast in the oven for 4 minutes at 475°F (245°C).
Beet Quickle
2 beets boiled, peeled and diced into small dice
2 tsp (10 ml) rice vinegar
1 tsp (5 ml) sugar
20 leaves of fresh cilantro
Mix the beets, vinegar and sugar together. Mix approximately 2 oz (60 g) of the beet mixture with some fresh cilantro leaves and mold on a plate. Place the Fid cakes as seen in the photo and garnish.
Recipe provided by:
Chef Dennis Johnston
FID Resto, Halifax
By Christine on August 11, 2010
(Submitted for the Taste of Nova Scotia newsletter, courtesy of Atlantic Seafood: Recipes from Chef Michael Howell)
This one-pan wonder is great at a brunch, luncheon party or part of a buffet. Equally delicious hot or at room temperature.
Ingredients
12 extra large eggs, beaten
1 cup (200 g) Asiago cheese, grated
1 shallot, chopped
2 Tbsp (30 ml) butter
1 cup (200 ml) heavy cream
1 roasted red pepper, peeled, seeded, and chopped
6 green onions, chopped
1 lb (500 g) cooked lobster meat, chopped
salt and pepper, to taste
Tabasco, to taste
paprika, to taste
Preheat oven to 200°C (400°F). In a large bowl, whisk eggs and then stir in cheese. Reserve.
In a large (12-inch) non-stick pan, sweat the chopped shallot for 3–4 minutes in the butter. Add the cream and reduce for one minute. Add the red pepper, green onions, lobster, and seasonings. Stir to heat the lobster through. Cool briefly, then stir into the egg mixture. Clean the non-stick pan, then heat over medium heat. Add the egg mixture and cook for 5 minutes. Do not stir! Transfer the pan to the oven and cook until set. (Make sure the handle is oven proof, or wrapped in foil.) Let cool 5 minutes before portioning.
Serve with: a light green salad
Yield: 8 servings
By Doug on July 19, 2010
Mussel Salad
5 pounds (2.2 kg) AquaPrime mussels, steamed*, shelled and cooled
1 yellow pepper, diced
4-6 oz (120 g-180 g) baby spinach
1 oz (30 g) sweet basil, chopped
salt and pepper to taste.
Layer the spinach, peppers, basil and mussels and serve with the citrus vinaigrette.
*To steam mussels: wash mussels in cold water, add to pot with one clove of finely chopped garlic, a handful of chopped green onions and a few oz of white wine. Bring to a boil for 3 to 4 minutes.
Citrus Vinaigrette
2 tsp (10 ml) Dijon mustard
½ cup (125 ml) white wine vinegar
1 ¾ cup (400 ml) extra virgin olive oil
2 oz (60 g) chives, chopped
½ oz (15 g) tarragon, chopped
2 limes, juiced
2 lemons, juiced
1 orange, peeled and puréed
salt and pepper to taste
Combine all ingredients and whisk together; season to taste. Refrigerate for 15 to 20 minutes.
Serves 4-6 people.
By Doug on May 31, 2010
Pea shoots, lamb and maple syrup are some of the ingredients that symbolize the spring. Chef Paolo Colbertaldo, from jane’s on the common, created this delightfully simple salad featuring all three. This salad was one of the courses featured at the Slow Food Nova Scotia 2010 Spring Supper.
Salad
4 tbsp Maple Syrup
24 Whole Macadamia Nuts
8 oz Fresh Pea Shoots
4 oz Lamb Bacon (available from Wood ‘n Hart Farms)
1 Log Dragon’s Breath Blue Cheese (available with That Dutchman’s Farm)
¾ cup Honey Balsamic Dressing (see recipe below)
In a small pot, bring maple syrup up to a boil. As soon as it boils, add nuts and lower to medium heat. Stir constantly until nuts become dry and well coated. Be sure to keep an eye on the heat as the maple syrup will burn easily!
Soak the lamb bacon overnight in water. Drain; dry and sear in a pan over high heat until crispy on the outside. Allow to cool and slice very thinly.
To assemble the salad:
Lightly toss pea shoots in a bowl with the dressing.Divide greens between 6 plates, top with lambs bacon, macadamia nuts and crumbled Dragon’s breath cheese. Feel free to substitute the macadamia nuts for your favorite nuts!
Serves 6 people.
Honey Balsamic Dressing
1 ½ tsp Dijon Mustard
4 1/2 tsp Honey
5 ½ tsp Lemon Juice
5 ½ tsp Balsamic Vinegar (dark or white)
Pinch of Salt and Pepper
2 ½ tbsp Olive Oil
½ cup Canola Oil
Measure out all ingredients into a Mason jar or empty yogurt container. Using a hand blender; blitz ingredients together until smooth and creamy (10 seconds). Keep refrigerated until ready to use.
Makes: 1 cup
Recipe provided by:
Chef Paolo Colbertaldo
jane’s on the common
This delicious recipe is as very simple and is sure to impress your guests. Try using different coloured beets to add variety and interest to your presentation. more…
