This salad has it all, and at a lesser gathering could provide a meal in itself. Duck makes for a refreshing departure, but feel free to work in chicken or the poultry of your preference.
4 Muscovy duck breasts
1 tsp (5 mL) diced shallots
1/4 cup (60 mL) aged balsamic vinegar
1/2 cup (125 mL) extra-virgin olive oil
3 1/2 Tbsp (50 g) shaved Asiago cheese
1 lb (450 g) fresh baby arugula
2 Tbsp sun-dried cranberries
Preheat oven to 350 F (180 C).
Score skin of duck, then place skin side down, in a dry pan, on medium heat. Render skin until crispy and golden. Turn breasts over and place skinless side down. Place pan in oven and roast for 10 minutes until medium done (juice should run clear with a touch of pinkness). Remove duck from oven and set aside.
Using a vegetable peeler, peel long strips of raw parsnip. Pour a generous amount of cooking oil in a deep frypan and cook parsnip strips on medium-high heat until golden brown. Dry on paper towels.
In large salad bowl, add diced shallots, balsamic vinegar, and extra-virgin olive oil, then mix. Add arugula, duck breasts, and cranberries. Toss salad and top with shaved Asiago and parsnips. Serves 4.
source: "Quattro", alive #288, October 2006
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.