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
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
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.