This is a seafood salad without comparison and could easily serve as a main lunch dish. If this is your introduction to cooking octopus, make sure you use sufficient force to tenderize (a rolling pin is crude, but effective) before adding it to the bouillon. This is the secret to tender tubes.
12 cups (3 L) water
4 cups (1 L) vinegar
1 large onion, quartered
2 bay leaves
2 Tbsp (45 mL) black peppercorns
1 lemon, cut up
3 parsley stems
2 Tbsp (30 mL) salt
1 lb (450 g) octopus, tenderized
1 lb (450 g) squid, cleaned
4 cups (1 L) mixed exotic greens (mustard greens, fris? lolla rossa, onion cress, mustard Osaka)
1 cup (250 mL) celery root, julienned
1 red pepper, finely diced
1 yellow pepper, finely diced
1/2 cup (125 mL) extra-virgin olive oil
5 Tbsp (75 mL) fresh lemon juice
1 large garlic clove, chopped
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly cracked peppercorns
Chili Citrus Dressing
3/4 cup (180 mL) soy sauce
5 Chinese red chilies, chopped
1/2 cup (125 mL) fresh lemon juice
1 Tbsp (15 mL) sesame oil
7 Tbsp (105 mL) extra-virgin olive oil
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
2 Tbsp (30 mL) ginger, freshly grated
Combine ingredients for court bouillon in a large pot and bring to a boil. Add octopus (whole section or large pieces); reduce to simmer and cook while stirring for 6 to 8 minutes. Remove octopus and pat dry.
You have two dressings to attend to, but both are a breeze. Combine ingredients for salad dressing in a small bowl. Whisk to combine; set aside. Combine ingredients for chili citrus dressing in a bowl. Whisk to combine; set aside.
Heat barbecue to medium-high heat. Grill octopus and squid, taking care not to overdo them and turning often (approximately 6 to 8 minutes).
Combine mixed greens with salad dressing. Chop grilled octopus and squid and roll in citrus chili dressing.
Add dressed greens to each plate and top with seafood. Top each plate with diced peppers and julienned celery root.
source: "Everything Old is New Again", alive #295, May 2007
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.