Feel free to vary your fish fillets with whatever is seasonal and available. Keep in mind that whitefish is best taken off direct heat while medium rare to ensure it is not overcooked at the table.
6 whitefish fillets (or perch or snapper)
1 Tbsp (15 mL) extra-virgin olive oil
Freshly ground white peppercorns, to taste
Corn Stock
4 smoked husks of corn (can be done in a smoker or in aluminum foil on a barbecue)
1/2 cup (125 mL) celery, chopped
1/2 cup (125 mL) leek, chopped (remove green outer leaves)
4 lime leaves
5 white peppercorns
1 serrano pepper
Cover all ingredients with water. Bring to boil and simmer for 1 hour. Remove from heat. Remove lime leaves and serrano pepper. Cover and leave to cool for 24 hours before straining.
Sweet Pea and Corn Risotto
2 ears corn
1 shallot, chopped
1 clove garlic, chopped
2 cups (500 mL) risotto rice (Arborio for best results)
1/2 tsp (2 mL) salt
2 cups (500 mL) corn stock
1 cup (250 mL) sweet peas, blanched
2 Tbsp (30 mL) unsalted butter, diced
1/2 cup (125 mL) Italian parsley, chopped
2 Tbsp (30 mL) chives, chopped
1 Tbsp (15 mL) preserved lemon, chopped
Watercress and pea shoots, to dress
Toscano cheese, or similar, to taste
Grill corn ears to colour on barbecue. Cut from cob and reserve.
Sweat shallot in olive oil over medium-high heat for a few seconds. Add garlic and continue cooking for 1 minute. Add rice and salt. Stir for 1 to 2 minutes. Start adding hot corn stock a little bit at a time, adding more as it evaporates. Continue until rice becomes al dente.
Add grilled corn kernels, sweet peas, and 1 Tbsp (15 mL) of the diced butter; continue cooking, adding more stock as needed. Finish by adding the remaining butter, parsley, chives, and chopped preserved lemon. Garnish with watercress, pea shoots, and shaved Toscano cheese.
Fish
Season fish fillets with salt and pepper. Heat large frying pan over medium-high heat.
Add a small amount of olive oil to pan and immediately add fish skin-side down to cook for no more than 2 minutes. Turn and finish for another minute.
Remove and plate fish atop risotto.
Serves 6.
source: "Treadwell", alive #396, June 2007
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.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.