Food

A taste of spring freshness with a toasted and roasted tip of the hat to the winter past.

The preserved lemon slices make this a dish to remember and a welcome change from the breaded and fried calamari more commonly found.

(pictured with Pine Nut Cookies)

(pictured with Lemon Custard)

The warm wonder of curry adds a delicious flavour twist to this tangy salad.

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.

Regular risotto demands constant attention. This recipe is much easier because it substitutes sweet potato for rice.

This dessert is guaranteed to finish your dinner party deliciously!

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

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.

The Hawaiian red sea salt used to garnish this salad can be found at most gourmet markets. Substitute a quality fleur de sel.

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.

Combining the best of land and sea, this entrée is rich enough to satisfy and refined enough to attract immediate applause.

Tart, tender, crunchy, and sweet, this simple salad captures Aurora Bistro’s edible artistry.

Much tastier and healthier than heavily battered fish tacos, brining fish in beer impregnates it with flavour and makes the flesh tender. If you’re concerned about sodium intake, you can cook it in a skillet. If time permits, make the salsa a day in advance to allow the flavours to meld.

1 lb (450 g) catfish filets
3 cups (750 mL) lager or pilsner beer
2 Tbsp (30 mL) kosher or sea salt
2 Tbsp (30 mL) natural cane sugar, divided
2 cups (500 mL) strawberries, sliced
1 small red bell pepper, diced
1 jalapeno pepper, seeded and diced
2 green onions, green and white parts, sliced
1/3 cup (80 mL) cilantro, chopped
1 Tbsp (15 mL) honey
1 Tbsp (15 mL) lime juice
1/2 tsp (2 mL) lime zest
1 garlic clove, minced
Salt to taste
1 Tbsp (15 mL) butter
1 large sweet onion, thinly sliced
1 tsp (5 mL) balsamic vinegar
1/2 tsp (2 mL) smoked paprika (optional)
8 corn tortillas

The carbonation from the beer contributes to the leavening (rising) of bread, with the malt producing a nice crust. Consider serving this garlicky bread with Black Bean Beer Chili.

As the alcohol evaporates during braising, it leaves behind a subtle ale flavour that breathes new life into cooked cabbage. If desired, dried currants can replace cranberries.

Beer and chili are a classic flavour combination that is hard to beat. Smoky chipotle chilis in adobo sauce are available in the Latin section of better grocers. Because a little goes a long way, consider freezing leftover chipotles for future use.

Sneaking stout beer into these brownies helps make them the epitome of chocolate intensity. If possible, select a chocolate-flavoured stout beer. The naturally sweet orange spud produces fudgy, moist brownies with the need for much less sugar and fat such as butter or oil.

1 medium sweet potato, peeled and diced (about 1/2 lb/225 g)
6 oz (170 g) bittersweet baking chocolate, chopped
2 Tbsp (30 mL) unsalted butter
2 large free-range eggs, preferably at room temperature
3/4 cup (180 mL) whole wheat pastry flour
2/3 cup (160 mL) coconut palm sugar or natural cane sugar
1/3 cup (80 mL) unsweetened cocoa powder
1 cup (250 mL) stout beer at room temperature
1 tsp (5 mL) cinnamon
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) pecans or walnuts, chopped

6 cups (1.5 L) chicken broth (use vegetable broth if vegetarian)
4 cloves garlic, minced
6 to 8 cm stalk lemon grass, chopped
1 thumb-sized piece galangal or ginger, grated
2 Tbsp (30 mL) soy sauce or tamari
1 Tbsp (15 mL) fish sauce (or vegetarian fish sauce)
1 tsp (5 mL) chilli sauce
1 Tbsp (15 mL) rice vinegar
1 Tbsp (15 mL) brown sugar
2 kaffir lime leaves
4 oz (120 g) chicken breast (or tofu if vegetarian), cubed
1 red or green bell pepper, chopped
Handful of shiitake mushrooms
1 cup (250 mL) Chinese cabbage such as bok choy, roughly chopped Bamboo shoot strips

Zucchini noodles add a fresh twist to this pasta dish. Zucchini is a good source of vitamins and minerals, including vitamin C, folate, magnesium, and potassium.

A bowlful of these noodles is a real meal in itself.

2 Tbsp (30 mL) organic sesame oil
3 Tbsp (45 mL) organic vegetable oil
3 Tbsp (45 mL) low-sodium soy sauce or tamari
2 Tbsp (30 mL) red wine vinegar
2 Tbsp (30 mL) honey
1 to 2 red Thai chilies, finely chopped
2 tsp (10 mL) fresh ginger, grated
1 garlic clove, minced
1 large eggplant, cut into 1/2 in (1 cm) dice
1/2 lb (225 g) soba noodles, cooked according to package directions
1 cup (250 mL) snow peas, trimmed and thinly sliced
1 cup (250 mL) frozen, shelled edamame beans, thawed
1 cup (250 mL) bean sprouts
4 green onions, trimmed and finely sliced

Preheat oven to 425 F (220 C).

Fennel adds a lovely earthy flavour to this dish. It is also a good source of calcium, potassium, and vitamin C.

Israeli couscous or pearl couscous is a larger, pea-sized version of the North African favourite. Regular whole wheat couscous may be substituted. Salad can be stored in the refrigerator, ready for a quick lunch, for up to four days.

3 Tbsp (45 mL) extra-virgin olive oil, divided
1 small onion, finely diced
2 garlic cloves, minced
1/2 tsp (2 mL) salt
1 bay leaf
1 1/4 cups (310 mL) whole wheat Israeli couscous
2 1/2 cups (625 mL) homemade or low-sodium vegetable stock
1 red pepper, chopped
1 cup (250 mL) cherry tomatoes, quartered
1/2 cucumber, chopped
1 cup (250 mL) cooked chickpeas
1 Tbsp (15 mL) fresh oregano, chopped
3 Tbsp (45 mL) fresh parsley, chopped
1/3 cup (80 mL) feta cheese, crumbled
1/4 cup (60 mL) kalamata olives, chopped
3 green onions, sliced
1 lemon