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
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.
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.
source: "Treadwell", alive #396, June 2007
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.