Sea lettuce can be a bit tricky to source off the coast, but can be found in specialty stores where the edible green algae is sought after for its high protein, dietary fibre, vitamins, and minerals.
Sea Lettuce Butter Crust
1/2 cup (125 mL) sea lettuce, fresh, chopped coarsely (substitute wakame)
1/4 cup (60 mL) unsalted butter, room temperature
1/2 cup (125 mL) Japanese bread crumbs (panko)
Process all ingredients in food processor for 3 to 4 minutes or until well blended and no butter lumps appear. Remove from processor and roll between two pieces of parchment paper until 1/4 in (6 mm) thick. Roll the mixture into a large rectangle. Refrigerate until ready to use.
Sea Lettuce Oil
1 cup (250 mL) sea lettuce, chopped coarsely
1 cup (250 mL) safflower or grapeseed oil
Place ingredients in small stainless steel pot. Turn to medium heat and bring up to 160 F (70 C). Immediately remove from heat and cool. Blend at high speed in blender for 3 minutes. Strain through fine mesh strainer. Refrigerate until ready to use.
2 Tbsp (30 mL) butter, unsalted
2 Tbsp (30 mL) sunflower oil
1/2 tsp (2 mL) garlic, minced
4 cups (400 g) kale, stem removed, coarsely chopped
2 Tbsp (30 mL) dried wild blueberries
2 Tbsp (30 mL) sunflower seeds, lightly toasted
1/4 cup (60 mL) vegetable or chicken stock
Place butter and oil in medium skillet over medium heat. Once butter has melted, add garlic and saute for 3 minutes. Add remaining ingredients, except vegetable or chicken stock, and cook until kale is wilted or about 3 to 4 minutes. Add stock and cook until liquid is reduced by 90 percent.
6 - 5 oz (140 g) pieces wild chinook salmon
Preheat oven to 400 F (200 C). Cut sea lettuce crust into pieces approximately the same size as the salmon. Place the crust on top of the salmon. Bake for 8 to12 minutes, depending on the thickness of the fish.
Divide sauted vegetable mixture among 6 plates. Place crusted salmon on top of mixture. Drizzle about 1 1/2 oz (45 mL) of sea lettuce oil around salmon, and serve. Serves 6.
source: "Sooke Harbour House", alive #311, September 2008
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.