Food

Tart, tender, crunchy, and sweet, this simple salad captures Aurora Bistro’s edible artistry. 1 lb (500 g) fresh organic strawberries 1 1/2 cups (375 mL) grapeseed oil 1/2 cup (125 mL) red wine vinegar 1 Tbsp (15 mL) chopped shallots 4 cups (1 L) organic greens, washed and dried 1/4 cup (60 mL) hazelnuts, toasted and chopped 1 oz (30 g) soft goat cheese, crumbled Stem and halve strawberries; then spread on baking tray. Dry overnight in oven set to lowest setting. Puree dried strawberries with vinegar, oil, and shallots until smooth. Chill 4 plates. In mixing bowl, combine greens with hazelnuts and goat cheese. Gently mix all ingredients. Divide among chilled plates. Drizzle with Strawberry Dressing. Serves 4. source: " Open to Inspiration ", alive #284, June 2006

Combining the best of land and sea, this entrée is rich enough to satisfy and refined enough to attract immediate applause. Roasted Halibut 1/4 cup (60 mL) extra virgin olive oil 4 4-to-5-oz (115-to-125-g) pieces of fresh halibut Lentils 1 cup (250 mL) French green lentils 2 cups (500 mL) water 2 Tbsp (30 mL) apple cider vinegar 1/4 cup (60 mL) chopped ham 1/2 cup (125 mL) chicken or vegetable stock Beurre Blanc 1 cup (250 mL) organic dry white wine 1/4 cup (60 mL) white wine vinegar Juice and zest of 4 organic lemons 2 shallots, chopped 2 sprigs thyme 1 cup (250 g) butter, cut into small cubes Salt and pepper, to taste Braised Greens 2 Tbsp (30 mL) unsalted butter 1 clove garlic, chopped 1 bunch Swiss chard or kale 1 cup (250 mL) chicken or vegetable stock Simmer lentils in water over medium heat until just cooked, about 20 to 30 minutes. Drain and drizzle with apple cider vinegar. Set aside. To prepare Beurre Blanc, in small saucepan combine wine, vinegar, lemon juice and zest, shallots, and thyme. Simmer on medium high until two-thirds of liquid has evaporated, about 2 to 3 minutes. Remove from heat and whisk in 1 or 2 cubes of butter at a time, waiting until they are almost entirely incorporated before adding more. Add salt and pepper to taste and strain. Keep warm. To prepare Roasted Halibut, preheat oven to 400 F (200 C). Heat oil in large cast-iron fry pan until it ripples but does not smoke. Place halibut skin side up in pan. Place pan in oven for 5 to 7 minutes, depending on thickness of halibut. Halibut is ready when it is not completely firm, but is not jiggly and raw either. Remove halibut from oven. Lift with thin spatula and flip onto warmed plate. While halibut is in oven, add lentils, ham, and stock to another fry pan and simmer until stock is absorbed, about 5 minutes. In another pan, melt butter, add garlic, and brown slightly. Add Swiss chard or kale and stock. Cover and simmer until greens are tender, about 3 minutes. Remove excess moisture. To serve, divide lentils in equal mounds in the middle of each serving plate and top with greens and a piece of halibut. Drizzle with Beurre Blanc. Serves 4. source: " Open to Inspiration ", alive #284, June 2006

Creamy, sweet, and tart, this dessert is destined to become a favourite. You can buy créme fraiche or make your own by combining 1 Tbsp (15 mL) buttermilk with 2 cups (.5 L) whipping cream. Let this mixture sit uncovered on kitchen counter for 24 hours. Refrigerate overnight and you have créme fraiche. Graham Crust 2/3 cup (150 mL) graham cracker crumbs 1/4 cup (60 mL) walnuts 2 Tbsp (30 mL) melted butter 1 Tbsp (15 mL) organic sugar Pinch of cinnamon (optional) Cheesecake Filling 1 lb (500 g) cream cheese 1/2 cup (100 g) organic sugar 1 Tbsp (15 g) unbleached flour 3 drops natural vanilla extract 1 free-range egg 1/2 cup (100 g) créme fraiche Rhubarb Compote 2 cups (500 mL) chopped organic rhubarb 1 cup (250 mL) water 1/4 cup (60 mL) organic sugar Juice of half an organic lemon 1 Tbsp (15 mL) chopped ginger As baking containers, choose 4 cans that are about 2 to 2-1/2 inches (5 to 6 cm) tall; for example, use empty canned pineapple tins. Remove both ends and the label, and wash each can. Line with parchment paper and place cans on baking tray. Preheat oven to 375 F (190 C). Combine all ingredients for Graham Crust and divide mixture among 4 cans, tamping each down with bottom of a glass or bottle that fits just inside the can. Bake 15 minutes. Reduce oven temperature to 250 F (120 C). Beat cream cheese, sugar, and flour until light and fluffy. Add egg and scrape down bowl. Add vanilla and créme fraiche. Scrape bowl and continue to mix at medium speed. Divide mixture among 4 prepared cans. Bake 1 hour. Turn off oven and allow cheesecakes to cool in oven for another hour. Remove from oven and run a knife between can and parchment paper. Lift cans and gently unwrap paper from cheesecakes. Meanwhile place all ingredients for Rhubarb Compote in saucepan and simmer until soft, about 30 minutes. Chill and serve on cheesecakes. Garnish with mint. source: " Open to Inspiration ", alive #284, June 2006

The Hawaiian red sea salt used to garnish this salad can be found at most gourmet markets. Substitute a quality fleur de sel. Grapefruit Vinaigrette 1 red grapefruit, peeled, pureed, and strained 1 tsp (5 mL) chopped shallots 1 tsp (5 mL) lemon zest 1 Tbsp (15 mL) chopped fresh tarragon 2 free-range egg yolks 1/4 cup (60 mL) champagne vinegar 3/4 cup (175 mL) grapeseed oil Place all ingredients, except oil and vinegar, in food processor. Process at high speed, gradually adding oil until dressing thickens. Add vinegar. Leftover dressing can be sealed and kept refrigerated for up to 1 month. Grilled Apple 1 organic golden delicious apple 1 Tbsp (15 mL) extra-virgin olive oil Cut and core apple into 8 segments. Brush with olive oil and place on medium-high grill. Turn once after 3 minutes. Salad 2 cups (500 mL) mixed greens, packed 2 oz (125 g) blue cheese Pinch Hawaiian red sea salt (optional) Crumble blue cheese and set aside 1 Tbsp (15 mL) for garnish. Toss greens with Grapefruit Vinaigrette and blue cheese. Season with red sea salt and divide salad among 4 plates. Garnish with grilled apple segments and remaining cheese.

A simple glaze of either honey and orange or blueberry and maple accents this cedar plank-baked salmon. Salmon Filet 1 lb (500 g) wild salmon fillet 1 Tbsp (15 mL) finely chopped cilantro 1 Tbsp (15 mL) finely chopped thyme Juice of 1 organic lemon 1 Tbsp (15 mL) extra-virgin olive oil Sea salt and pepper to taste To prepare cedar plank, visit your local hardware store and buy a 14-inch (36-cm) length of 1-inch-by-4-inch (2.5-cm-by-10-cm) untreated red cedar. Soak overnight in water and discard after using. Preheat oven to 350°F (180°C). Combine cilantro, thyme, lemon, and olive oil and rub into salmon. Season with salt and pepper. Place salmon on prepared cedar plank and place in oven for 15 minutes or until salmon shows white on the top. Do not overcook. Wild Rice Fritters 1/4 cup (65 mL) wild rice 3/4 cup (175 mL) basmati rice 4 free-range eggs 3 Tbsp (45 mL) cornstarch 2 green onions, chopped 3 Tbsp (45 mL) fresh dill, chopped 3 Tbsp (45 mL) fresh oregano, chopped Salt and pepper to taste 3 Tbsp (45 mL) extra-virgin olive oil (or hazelnut oil for additional flavour) Cook wild and basmati rice separately according to package directions and combine after cooking. Add remaining ingredients, except olive oil, and season with salt and pepper. Heat oil in medium fry pan over medium-high heat. Scoop batter into pan in batches and flatten fritters with spatula until they resemble 4-inch (10-cm) pancakes. Cook 3 minutes on each side. Keep warm in oven in separate pan from salmon. Salmon Glaze 1/2 cup (125 mL) honey or maple syrup 1/2 cup (125 mL) orange segments or whole blueberries Warm honey or maple syrup in fry pan; then add oranges or blueberries. To serve, place 1 or 2 wild rice fritters on plate and top with salmon fillet. Drizzle with glaze or a squeeze of grilled lemon.

This dessert is simplicity defined. A pear without peer from poach to plate–a celebration of simplicity and style.

This dessert is guaranteed to finish your dinner party deliciously! Cake 2 eggs, beaten 1 Tbsp (15 mL) molasses 2/3 cup (150 mL) vegetable oil 2/3 cup (150 mL) milk 1 1/2 cups (375 mL) all-purpose flour 2 tsp (10 mL) baking powder 5 Tbsp (75 mL) unsweetened cocoa 1/2 cup (125 mL) organic sugar Filling 1/4 cup (125 mL) brandy 14 oz (400 g) dark chocolate, chopped 1 cup (250 mL) unsalted butter Garnish 8 medium strawberries 6 oz (185 g) white chocolate, melted 6 oz (185 g) dark chocolate, melted 1/4 cup (60 mL) strawberry jam 2 cups (500 mL) whipped cream 1/4 cup (60 mL) organic sugar To prepare cake, preheat oven to 350 F (180 C). Grease and line with parchment paper a deep 9-inch (23-cm) round cake pan. Combine eggs, molasses, oil, and milk in small bowl and set aside. Sift flour, baking powder, and cocoa into large mixing bowl. At low speed, mix in sugar. Increase speed to medium and add liquid ingredients. Beat at high speed until batter is smooth and creamy; then pour into prepared pan. Bake 45 minutes or until a toothpick inserted into centre of cake comes out clean. Turn onto wire rack and cool completely, preferably overnight. To prepare filling, in double boiler, heat brandy, dark chocolate, and butter just until melted. Remove from heat and cool to room temperature. To prepare garnish, melt dark and white chocolate in separate double boilers. Dip 4 strawberries into white chocolate and 4 into the dark chocolate and set on parchment paper to harden. Refrigerate. To assemble dessert, cut cake in half and spread bottom half with strawberry jam. Top with cooled chocolate filling and replace top half of cake. Whip cream with sugar until stiff peaks form. Spread cream over top and sides of cake. Mark cake into 8 slices. Top each slice with a strawberry, alternating white and dark chocolate. Refrigerate until ready to serve. Serves 8. source: " Spring Dinner Party ", alive #282, April 2006

Regular risotto demands constant attention. This recipe is much easier because it substitutes sweet potato for rice. 2 cups (500 mL) sweet potato, peeled and diced 4 cups (1 L) chicken stock 1/4 cup (60 mL) minced onion 4 Tbsp (60 mL) butter 1/2 cup (125 mL) whole star anise, wrapped in cheesecloth 2 sprigs thyme 1/4 cup (60 mL) soy sauce 4 cups (1 L) chicken stock 1/2 cup (125 mL) grated Parmesan cheese Sauté sweet potato and onion in 3 Tbsp butter over medium heat until onion is soft, about 5 minutes. Add star anise, thyme, soy sauce, and 3 cups (750 mL) stock. Bring to boil, reduce heat, and cook until stock is absorbed, about 45 minutes. Stir in remaining stock 2 Tbsp (30 mL) at a time as each amount is absorbed and continue to cook for 20 to 25 minutes. Before serving, remove star anise and thyme. Stir in remaining butter and Parmesan cheese. Serves 4. source: " Spring Dinner Party ", alive #282, April 2006

Two servings of lamb in one week might be overkill, but test this dish in advance so you can entertain with confidence. “Frenched” lamb racks have excess fat and sinew between the bones cut to free ribs for presentation. 2 18-oz (510-gram) organic lamb racks, Frenched and cut in half, with fat cap removed 2 Tbsp (30 mL) flour Salt and pepper, to taste 1 egg, beaten Lavender and Prosciutto Crust 2 cups (500 mL) fresh bread crumbs 3 Tbsp (45 mL) chopped chives 2 Tbsp (30 mL) chopped lavender 1 cup (250 mL) ground prosciutto 1/2 tsp (2 mL) salt 1 tsp (5 mL) cracked black pepper Reduction Sauce 2 Tbsp (30 mL) minced onion 1 tsp (5 mL) minced garlic 1 Tbsp (15 mL) cracked pepper 2 cups (500 mL) red wine (Pinot Noir) 2 Tbsp (30 mL) maple syrup 2 Tbsp (30 mL) cold butter 2 Tbsp (30 mL) chopped chives Preheat oven to 425 F (220 C). Combine all ingredients for Lavender and Prosciutto Crust. Wipe lamb dry. Combine flour, salt, and pepper and dust lamb. Dip lamb in beaten egg and wipe off excess. Cover lamb with lavender mixture on all sides. Oil roasting pan and heat in oven 5 minutes. Add lamb, bone side up. Roast 10 minutes. Turn and cook 15 more minutes for medium rare. Remove lamb and allow to rest. To prepare Reduction Sauce, pour out excess oil from lamb pan. Add onion, garlic, and pepper. Cook over medium heat 1 minute, scraping pan with wooden spoon to loosen crystallized bits of meat. Add wine and maple syrup and continue to cook until sauce reduces to 1/3 cup (80 mL). Whisk in butter and chives. Serve immediately. Serves 4. source: " Spring Dinner Party ", alive #282, April 2006

The warm wonder of curry adds a delicious flavour twist to this tangy salad. Salad 1 head romaine lettuce, washed and dried 2 mandarin oranges, peeled and separated 1/3 cup (80 mL) grated Parmesan cheese Curry Caesar Dressing 3/4 cup (175 mL) mayonnaise 2 Tbsp (30 mL) minced garlic 2 Tbsp (30 mL) capers 4 anchovy fillets, drained 1 tsp (5 mL) prepared mustard 2 Tbsp (30 mL) grated Parmesan cheese 2 Tbsp (30 mL) lemon juice Pinch of salt 1/2 tsp (2 mL) black pepper 1 Tbsp (30 mL) curry powder 1/2 tsp (2 mL) Tabasco sauce Croutons 2 Tbsp (30 mL) olive oil 2 Tbsp (30 mL) butter 1 tsp (5 mL) minced garlic 1 tsp (30 mL) minced ginger 1 cup (250 mL) canned chickpeas 1/4 cup (60 mL) chopped cilantro 1/2 tsp (2 mL) cumin Salt and pepper, to taste To prepare dressing, combine mayonnaise, garlic, capers, and anchovies in food processor and blend until smooth. Add remaining ingredients and blend until smooth. To prepare croutons, heat oil and butter in frying pan, add garlic and ginger, and fry until light brown, about 4 minutes. Discard ginger and garlic and shallow-fry chickpeas until golden. Remove from heat and add cilantro, cumin, salt, and pepper. Cool to room temperature. Pour Curry Caesar Dressing into bottom of large salad bowl. Add romaine and toss until lettuce is coated. Add oranges and croutons and toss lightly to mix. Sprinkle with cheese and serve. Serves 4. source: " Spring Dinner Party ", alive #282, April 2006

(pictured with Lemon Custard ) A palate-cleansing, delicate crunch to finish. 1 1/4 cups (300 mL) flour 3/4 cup (175 mL) organic butter 1/2 cup (125 mL) organic sugar 1/3 cup (75 mL) pine nuts, toasted and ground 1 free-range organic egg 2 tsp (25 g/30 mL) organic milk Mix butter and sugar until smooth. Add the milk and egg with a little flour. Mix in the rest of the flour and ground pine nut. Knead into a firm dough. Shape the dough into small golf balls and bake at 375 F (190 C) for 10 to 12 minutes. Makes 1 dozen cookies. source: " Vintropolis ", alive #381, March 2006

(pictured with Pine Nut Cookies ) Again, the extra time pays off in a super concentrated burst of citrus, so mix this up a day ahead and cook it while you enjoy your main course. 10 organic lemons, zest and juice 1/2 cup (500 mL) organic cream (36 %) 1 1/4 cups (300 mL) organic sugar 10 free-range organic eggs Whisk sugar and eggs together; add juice and zest and whisk again. Put the mix in the fridge for up to 24 hours, to get maximum lemon flavour. Strain the mix of the zest and seeds and pour the mix into ramekins or cappuccino cups. Put the cups into a water bath (a baking pan filled 2/3 with water) and bake at 325 F (160 C) for about 25 minutes, or until there is no jiggle in the cups. Cool down the mix and enjoy. Serves 6. source: " Vintropolis ", alive #381, March 2006

The preserved lemon slices make this a dish to remember and a welcome change from the breaded and fried calamari more commonly found. 1.5 lb (750 g) cleaned calamari (baby squid) 10 roasted garlic cloves 2 tomatoes, pitted and sliced thinly 1/2 preserved lemon*, thinly peeled Extra-virgin olive oil Salt and pepper, to taste Fresh minced herbs (optional) Heat a large fry pan to high with oil. Add all ingredients in single layer (do two batches if necessary) and sauté for about 1 minute–or until calamari is white. Do not overcook or the calamari will be rubber! Serves 6. Preserved Lemons You’ll make more than this dish needs, but these lemon curls are great for seafood Mediterranean salads or added to aioli. 2/3 cup (75 mL) rock salt 4 organic lemons scrubbed clean 1/4 cup (60 mL) extra-virgin olive oil Quarter lemons, squeeze, and place in sealed container with salt. Shake. Leave in fridge for 7 days/nights, shaking or turning upside down occasionally. To use: Remove pith and use peel only. Slice thinly. source: " Vintropolis ", alive #381, March 2006

A taste of spring freshness with a toasted and roasted tip of the hat to the winter past. 2 cups (500 mL) roasted tomatoes* (can be made ahead and reheated) 1/2 pound (200 g) bocconcini, 1/2-in (2.5 cm-) dice 1/2 cup (250 mL) fresh basil 1/2 whole wheat baguette, cubed and grilled (crute) 4 cups mixed organic greens 4 Tbsp (60 mL) extra-virgin olive oil 2 Tbsp (30 mL) balsamic reduction Coarse sea salt, to taste Cracked fresh pepper, to taste Lightly brown cubed baguette (crute) on baking tray at 325 F (160 C) for about 7 minutes. Mix warm roasted tomatoes, bocconcini, fresh basil, salt, pepper, and toasted crute (still warm) in small bowl. Add 2 Tbsp extra-virgin olive oil to coat. Mix greens with remaining olive oil, 1 Tbsp balsamic, salt, and pepper. Plate greens and add tomato mixture on top. Drizzle with remaining balsamic reduction. Serves 6. Roasted Tomatoes Double or even quadruple this recipe or you’ll be wishing you did, later! 6 Roma tomatoes, quartered 6 organic garlic cloves, whole 2 Tbsp fresh rosemary Black pepper, to taste 1/4 cup extra-virgin olive oil Mix together in a bowl and lay out on a baking sheet. Bake on low heat–250 F (120 C)–for about 4 hours or until it smells so good you can’t take it anymore. source: " Vintropolis ", alive #381, March 2006

The aroma alone is a meal, but this tart makes the ideal bite on any occasion. One sheet puff pastry Caramelized onions* 3.5 oz (100 g) gorgonzola cheese Begin caramelizing onions (see below). Roll out the puff pastry on a lightly greased cookie sheet. Cover pastry liberally with caramelized onions. Lightly sprinkle with gorgonzola cheese. Bake at 375 F (190 C) for about 7 minutes or until pastry is crisp and cheese bubbles. Serves 6. Caramelized Onions 2 large onions, sliced 2 tsp (10 mL) organic butter Pinch of salt Pinch of organic sugar Melt butter in a pan on high heat. Add onions and a pinch of salt. Turn heat to medium and add a pinch of sugar. Cook for approximately 30 minutes until soft and golden, stirring regularly. source: " Vintropolis ", alive #381, March 2006

This dessert is so easy that once you’ve tried the recipe, you’ll be using it to make your own caramel sauce in no time. Just watch carefully so the sugar doesn’t burn. Quinces from Australia will be available beginning in late February. Leave them out if you can’t find them now. 1/4 lb (100 g) butter 4 small apples, peeled, cored, and sliced 1/2 quince, peeled, cored, and sliced (optional) 2 pears, peeled, cored, and sliced 2/3 cup (150 mL) sugar 1 cinnamon stick 5 cloves 1 Tbsp (15 mL) sultana raisins 1/2 tsp (2 mL) vanilla extract 4 disks prepared puff pastry Ice cream or whipped cream (optional) Preheat oven to 400 F (200 C). In small fry pan, melt 2 Tbsp (30 mL) of the butter and add all fruit, cinnamon, vanilla, and cloves. Sauté 8 minutes. In separate cast-iron skillet, melt remaining butter over medium heat. When it begins to bubble, add sugar and turn heat to low. Stir over low heat until sugar is dissolved. Increase heat to medium and cook until sugar begins to darken, but not boil (about 10 to 12 minutes). Keep an eye on the stove whenever sugar is cooking. Do not walk away. Pour caramel into bottom of 4 individual baking dishes, place fruit on top, and cover each with a puff pastry disk. Bake 10 to 15 minutes. Serve with ice cream or whipped cream flavoured with vanilla. Serves 4. source: " This February, Go West ", alive #380, 2006

This vegetable dish has a refreshing, mild bitterness that wakes the palate. 2 large celeriac roots, peeled 4 cups (1 L) milk 1 tsp (5 mL) salt 1 whole nutmeg Cut each celeriac into eight pieces. Place in medium saucepan and cover with milk and salt. Simmer on medium-high heat until cooked, about 8 to 10 minutes. Drain, reserving liquid. Wear rubber gloves to squeeze remaining liquid from celeriac. Purée celeriac in a blender until completely smooth. If required, add cooking liquid to attain desired consistency. Season with grated nutmeg and serve. Serves 4. source: " This February, Go West ", alive #380, 2006

Filling and sable: simple, sumptuous, and satisfying. This is a bowl to warm the soul, and the sablefish, also known as black cod, is rich with natural oils. Poached Smoked Sablefish 4 cups (1 L) milk 4 5-oz (150-g) pieces wild sablefish (black cod) 2 Tbsp (30 mL) parsley, finely chopped Fish Velouté Sauce 16 Savoy cabbage leaves 1 large carrot, cut into sticks 1 1/2 oz (45 g) butter 1 Tbsp (15 mL) flour 1 cup (250 mL) fish stock Salt and pepper, to taste 1 Tbsp (15 mL) grainy mustard 20 clams 1 sprig thyme 1 bay leaf Juice of 1 lemon Bacon Garnish 12 thin strips of bacon Preheat oven to 350 F (180 C). Place bacon between 2 sheets of parchment paper on baking sheet. Top with a second baking sheet and bake in oven until bacon is crisp, about 7 to 10 minutes. Set aside. For fish velouté sauce, fill large saucepan with water, add salt to taste, and bring to boil. Add cabbage and carrot and boil until just cooked, about 3 to 5 minutes. Set aside. Melt butter, stir in flour, and cook over low heat until mixture browns slightly. Gradually add fish stock and blend until smooth. Bring to boil, stirring occasionally, until sauce thickens. Simmer 10 minutes and season with salt and pepper to taste. Place cabbage and carrots in medium saucepan with fish velout sauce and mustard. Add clams, thyme, and bay leaf and cook over low heat, simmering until clams open. Remove clams and vegetables and set them aside. Continue to cook sauce until reduced by half and it coats back of spoon. Season with lemon juice. To poach sablefish, in a separate saucepan, bring milk to simmer over medium-high heat. Add sablefish and cook until fish flakes with a fork, about 7 minutes. Arrange vegetables on a plate and top with sablefish. Drizzle with sauce and garnish with parsley and crisp bacon. Serves 4. source: " This February, Go West ", alive #380, 2006

You might know sunchokes under their more official moniker, Jerusalem artichokes. Since they do not come from Jerusalem and are not artichokes, sunchoke is the more popular market term. Look for them in gourmet grocery stores, and substitute button mushrooms if you can’t find them. 10 sunchokes, peeled 1 small white onion 1 garlic clove 1 celery stalk 1 leek, white part only 1/4 lb (100 g) butter 1 sprig thyme 1 bay leaf 6 cups (1.5 L) vegetable stock 1 1/4 cups (300 mL) milk 1/2 cup (125 mL) heavy cream 12 fresh scallops 4 tsp (20 mL) extra-virgin olive oil Salt and pepper Lemon juice, to taste 4 sprigs chervil, as garnish Coarsely chop all vegetables and herbs. Crush garlic. Melt butter in large saucepan over low heat and add vegetables, herbs, and garlic. Cook slowly until vegetables begin to soften but not brown, about 10 minutes. Add vegetable stock, milk, and cream. Bring to boil and simmer until vegetables have completely softened, about 6 minutes. Purée mixture in blender and then pass through a fine sieve. Set aside. Heat olive oil in a separate saucepan. When oil is very hot, add scallops and cook quickly about 1 minute (depending on size of scallops). Turn and cook other side 1 minute more. Warm purée soup mixture and season to taste with salt, pepper, and a touch of lemon juice. Divide cooked scallops among four soup bowls and pour soup over. Garnish with chervil. Serves 4. source: " This February, Go West ", alive #380, 2006

A sturdy tower of leafy power packs a Roquefort kick. Look for the freshest walnuts possible to bring out the sweetness in this salad or feel free to substitute your favourite nut. 4 Belgian endives, leaves separated 1 head radicchio, leaves torn apart 1 pear, sliced thin 20 walnuts, crushed and toasted 1 Tbsp (15 mL) chives, chopped Leaves from 2 sprigs of tarragon Roquefort Dressing 2 tsp (10 mL) Dijon mustard 3 oz (75 g) Roquefort cheese 1/2 cup (125 mL) extra-virgin olive oil Juice of 1 lemon 2 Tbsp (30 mL) white wine vinegar Gently wash Belgian endive and radicchio leaves. Add to salad bowl and toss with pear, walnuts, chives, and tarragon. For Roquefort dressing, combine all ingredients in food processor and purée until smooth. Pour over salad and toss together. Serve immediately. Serves 4. source: " This February, Go West ", alive #380, 2006

This recipe is basic enough to bring out the pastry chef within us all and sufficiently delicious to share with kids and company alike. 6 oz (170 g) bittersweet chocolate 1/3 cup (75 mL) unsalted butter 1/4 cup (125 mL) cocoa 4 eggs, separated 1/2 cup (125 mL) sugar 1/2 cup (125 mL) ground almonds (optional) 1/3 cup (75 mL) flour 3 Tbsp (45 mL) sugar Blackberry frozen yogurt (optional) Preheat oven to 350°F (180°C). Grease six individual ramekins. Mix chocolate, butter, and cocoa together in medium saucepan. Stir until melted, about 2 minutes, and remove from heat. Beat egg yolks and 1/2 cup (125 mL) sugar until thick and pale, about 2 minutes. Fold in chocolate mixture, flour, and ground almonds. In separate bowl, beat egg whites until soft peaks form; then gradually beat in 3 Tbsp sugar until whites are thick and shiny. Fold into chocolate mixture. Divide mixture among six ramekins. Place into baking pan. Fill baking pan with hot water to halfway point on ramekins. Bake 25 minutes. Serve with scoop of blackberry frozen yogourt. Serves 4. source: " The Gramercy Guide to Better Cooking ", alive #279, January 2006

While this free-range meets fruits-du-mer dish has plenty of elements, it can be prepared in the 15 minutes the chicken spends in the oven. Storebought basil oil can be substituted, but those with access to fresh basil and a blender will love the results. Crab-Stuffed Free-Range Chicken Breast 6 oz (170 g) Dungeness crabmeat (fresh or canned) 1 red pepper, diced 2 green onions, diced 4 oz (115 g) goat cheese Salt and pepper 3 Tbsp (45 mL) butter or extra virgin olive oil 4 free range chicken breasts (skin on or off) Mix crab, red pepper, green onion, and goat cheese in medium bowl. Season with salt and pepper. Using sharp knife, make lengthwise incisions into each chicken breast. Place one quarter of crab mixture into each breast pocket. Seal with toothpick. Preheat oven to 450°F (230°C). Heat ovenproof frying pan and add butter or oil. Ease chicken breasts skin side down into pan so butter or oil does not splatter and brown for 2 minutes. Turn breasts over in pan and place frying pan in oven. Cook 15 minutes. Root Vegetable Hash 1 1/2 cups (375 mL) diced small red potatoes 1 1/2 cups (375 mL) diced carrots 1 1/2 cups (375 mL) diced butternut squash 1 1/2 cups (375 mL) diced white onion 2 Tbsp (30 mL) extra virgin olive oil 2 Tbsp (30 mL) brown sugar Salt and pepper Cut all vegetables into 1/2-in (1-cm) cubes. Boil potatoes in water until fork pierces through easily, about 4 minutes. Heat olive oil in frying pan over high heat, and saut?nions until translucent, about 3 minutes. Reduce heat to medium and add carrots, squash, and potatoes. Cook until fork pierces them easily, about 6 minutes. Add brown sugar, salt, and pepper to taste. Basil Oil 1/2 cup (125 mL) basil leaves 1/2 cup (125 mL) grapeseed oil Salt and pepper to taste While bringing a saucepan of water to boil, fill medium bowl with water and ice cubes. Blanch basil for 5 seconds in boiling water, remove, and immediately place in ice water. Drain. Place basil and oil in blender and blend on high for 5 minutes. Season with salt and pepper; then strain through fine mesh sieve. To serve, spoon equal amounts of the Root Vegetable Hash on the centre of each of 4 plates, top with Crab-stuffed Chicken Breast and dress with Basil Oil for extra colour and flavour. Serves 4. source: " The Gramercy Guide to Better Cooking ", alive #279, January 2006

This hearty bean soup offers winter warmth with a herbaceous hint of spring and a salty salute to the sea. 3/4 cup (175 mL) white beans 1 Tbsp (15 mL) chopped rosemary 4 cloves garlic, chopped 2 anchovy fillets 2 Tbsp (30 mL) extra virgin olive oil 1/4 cup (60 mL) chopped prosciutto 1 Tbsp (15 mL) white wine 4 cups (1 L) chicken stock 2 Tbsp (30 mL) chopped parsley Zest of 1 lemon Salt and pepper to taste Soak beans overnight, drain, and set aside. Combine rosemary, garlic, and anchovies until they become a paste. Heat oil in stockpot over medium heat and sauté prosciutto until crisp, about 3 minutes; then add anchovy paste and sauté 1 minute. Deglaze by pouring wine into pan and stirring well. Add beans and chicken stock. Simmer until beans are soft and flavours are combined, about 15 minutes. Season with parsley, lemon, salt, and pepper. Add water if too thick. Serves 4 to 6. source: " The Gramercy Guide to Better Cooking ", alive #279, January 2006

Think of this as the phyllo-siphers scone: baked brie, wild mushrooms, and winter thyme wrapped in crisp bundles. 1 cup wild mushrooms (any variety, fresh is best) 2 tsp (10 mL) extra virgin olive oil 2 tsp (10 mL) fresh chopped thyme or 1 tsp (5 mL) dried Salt and pepper 1/4 cup (60 mL) red wine vinegar 4 sheets of phyllo pastry 1/4 cup (60 mL) melted butter 7 oz (200 g) brie Sauté mushrooms in olive oil over medium heat until tender, about 4 minutes. Season with thyme, salt, and pepper. Deglaze by pouring vinegar into pan and stirring well. Reduce heat to low for 1 minute. Remove mushrooms from pan and refrigerate to cool. Brush 2 sheets of phyllo with melted butter. Extend the length of each sheet by placing a second sheet of phyllo along top edges; press flat to join. Cut phyllo in half lengthwise to create four long sheets. Divide brie into 4 portions and place at bottom of each sheet, leaving room around edges. Spoon mushroom mixture over brie, leaving room around edges. Brush lengths of phyllo with melted butter. Tuck side edges of phyllo over brie and mushroom mixture to prevent any from spilling out and then roll up phyllo, starting at brie. Brush outsides of phyllo bundles with remaining melted butter and place on baking sheet, being careful not to let bundles touch. Refrigerate until ready to bake. Preheat oven to 375°F (190°C) and bake 7 minutes. Turn bundles and bake another 7 minutes or until golden brown. Serves 4. source: " The Gramercy Guide to Better Cooking ", alive #279, January 2006