off the beaten path - recipe: shrimp burgers

David, John and I just got back from a family vacation to Geneva-on-the-Lake, Ohio. Explaining that we were vacationing in Ohio elicited a few raised eyebrows from friends and family, to say the least.

What can I say — David lets me plan our vacations and I like checking out places that are a bit off the beaten path. I wanted to go somewhere new, I wanted it to be on the water, and I didn’t want too long of a drive — those of you with children under five will understand why.

Geneva-on-the-Lake is dubbed “Ohio’s first summer resort”, an old fashioned lakefront getaway that has something for everyone. We loved it.

The condo that we rented was perfect — comfortable and tastefully decorated, with amazing views and amenities, including a hot tub, outdoor play area, beautiful flower gardens and a heated pool with an incredible view of the expansive lake.

On top of all of this, we were within walking distance to a state park, paved trails, two miniature golf courses, arcades, a waterslide park, wineries and of course, restaurants.

The condo owners were kind enough to leave us a handful of menus from their favourite local restaurants.

Not to be missed was Alessandro’s, an authentic Italian trattoria; Lakeside Winery, known for their local perch dinner; Madsen Donuts, nothing fancy, but by far, the best donuts I have ever eaten; and Eddie’s Grill, an authentic old fashioned hamburger joint that hasn’t changed much since opening in the 1950’s.

Eddie’s was a hoot — it offered a nostalgic atmosphere with an open kitchen and served yummy food to boot. David and I came up with three main reasons why their burgers tasted so good:

• the ultra soft sesame seed buns
• the finely diced onions
• and their house made sweet pepper tapenade (ok, relish).

We ate there three times in one week. No kidding. As you can tell, we loved it!

Vacations are certainly the time to indulge, but can be a strain on the waistline. Now that we’re back to reality, these delicious shrimp burgers fill the craving with far less fat and calories.

shrimp burgers - (makes 6 burgers)

ingredients

• 2 litres water
• 2 tablespoons Old Bay seasoning
• 1 pound shrimp, peeled and de-veined
• 1/2 cup cooked corn niblets
• 3 tablespoons celery, finely minced
• 2 tablespoons chopped scallions
• 2 tablespoons chopped
• fresh flat-leaf parsley
• 2 teaspoons lemon zest
• 3-4 tablespoons mayo
• 1 cup breadcrumbs, prefer ably fresh (from about 2 slices bread)
• 1 egg, beaten
• salt and pepper, to taste
• 1 cup panko breadcrumbs canola oil, for pan frying

method

• In a large saucepan, bring the water and Old Bay seasoning just to a boil over high heat. Turn off the heat, add the shrimp, and let stand until the shrimp are pink, about 2 or 3 minutes. Drain, then chop coarsely.
• In a large bowl, mix the shrimp, corn, celery, scallions, parsley, and lemon zest. Stir in the mayonnaise and breadcrumbs, and season with salt and pepper. Gently fold the egg into the mixture.
• Shape the mixture into six patties. Coat the burgers in bread crumbs. Place them in the fridge to cool before frying.
• Heat canola oil (about two tablespoons) in a large skillet over medium-high heat. Remove the burgers from the refrigerator and gently lay them in the pan. Cook until both sides are browned, about three minutes per side. Drain on a plate lined with a paper towel.
• Serve on buns with your favourite condiments, such as lettuce, tomato, avocado, caramelized onions or tartar sauce.
  

easy hazelnut cake can be made gluten-free - recipe: hazelnut cake (aka the easiest cake ever)

My Mom, son John and I were recently invited to spend a day at the lake with our lifelong family friends Mae & Clair Rogers as well as their daughter and son-in-law, Karen and Joseph Stemmler.

My grandmother and Mae were good friends, as were their mothers. Mae is like a ‘special aunt’ to my mom, and she is certainly special to my brother Adam and me, as she was our much beloved part-time caregiver for a number of years.

The Rogers’ and Stemmler’s are the most calm and kind people I know. When we pulled into the driveway of their Habermehl Lake cottage, they were waiting for us, waving and smiling. You’d be rather hard-pressed to find them harried or stressed.

They treated us to a delicious lunch consisting of creamy Italian chicken, steamed rice, a delicious tossed salad with balsamic vinaigrette, Mae’s jellied pineapple, carrot & nut salad, and marinated vegetables.

As we were 'oohing' and 'aahing' over the food, Karen explained that she wanted to serve an easy, make-ahead meal so that she could spend her time catching up, not cooking. The chicken was made in a slow cooker while the rice did its thing in a rice cooker. Everything else was prepared in advance.

It is my opinion that your guests can sense your mood upon arrival, and if you’re stressed, rushing around and/or exhausted, they’ll be bound to feel at least a little bit guilty. This is just one of the many reasons why I’m a firm believer of preparing make-ahead menus when you’re entertaining at home. The whole point is to relax, have fun and enjoy the company of your guests. As the “Barefoot Contessa” Ina Garten frequently states; “your guests aren’t going to have more fun if you spend a week making the food!”

After a relaxing boat ride (but also very exciting, as this was Johnny’s first time in a motor boat!) we sat at a cozy outdoor table to enjoy dessert. The dessert was a delicious hazelnut cake with ice cream and fresh berries. I sheepishly asked for the recipe (not everyone likes to share!) and Karen promptly made a photocopy for me.

This cake is called “the easiest cake ever” because it contains only 5 ingredients and it’s prepared in a blender! It can also be prepared gluten-free. (it calls for only 2 tablespoons of ANY flour – and when I tested the recipe, I used rice flour with great results).

It was a memorable day – full of reminiscing and laughter all at a relaxed pace; in part made possible by simply prepping the meal the day before.

hazelnut cake (a.k.a. the easiest cake ever)

ingredients

• 1 (one) cup hazelnuts (skins left on)
• 2 (two) tablespoons flour (any kind – use rice flour for gluten-free)
• 2½ (two-and-one-half) teaspoons baking powder
• ¾ (three-quarters) cup sugar or honey
• 4 (four) eggs

method

• Preheat oven to 350º F.
• Place nuts in a blender and blend on high speed until they are finely ground.
• Add all other ingredients to the blender and blend until everything is incorporated.
• Pour batter into a parchment lined 9” by 9” square cake pan.
• Bake at 350º F for 20 – 30 minutes. Test with toothpick.
• Serve with ice cream or Devon cream or whipped cream and berries

in case of emergency - recipe: "emergency” granola bars

I recently read a blogger’s list of summertime favourites — it included the likes of bare shoulders, sleeping without covers, and tomato & mayo sandwiches.

Of the many items on that list, a good road trip was nowhere to be found. A road trip is definitely on my summertime list. Who doesn’t love a quick afternoon car adventure or a lengthy drive to a much-anticipated vacation spot?

Last weekend, David, John and I were invited to a friend’s cottage in the Huntsville area. It’s safe to say that David and I were both a little nervous about how John would take to being car-bound for three-plus hours on highways 401, 400 and 11.

We played it safe and packed a few new toys and lots of yummy treats in case of an emergency — the emergency being rather loud verbal protesting by John, in case you’re wondering.

I’m both pleased and proud to announce that little John did very well in the car, although that didn’t stop us from devouring the yummy “emergency” treats like these granola bars anyway. As it turned out, David was more in need of pacifying than John...

Because granola bars are inexpensive and easy to make, as well as easy to eat on the run, they make for perfect road food. This recipe was adapted from the Whitewater Cooks granola bar recipe. I added cocoa powder, various seeds and dried fruit for richness and texture.

'emergency' granola bars

ingredients

• 1/2 cup butter, room temperature
• 3/4 cup natural peanut butter
• 2 teaspoons pure vanilla extract
• 1 cup brown sugar
• 2 tablespoons cocoa powder
• 1/2 cup coconut, toasted
• 1/3 cup sesame seeds, toasted
• 1/2 cup sunflower seeds, toasted
• 1/3 cup pumpkin seeds, toasted
• 1/3 cup maple syrup
• 1/3 cup corn syrup
• 3/4 cup dried fruit — cranberries, blueberries, for example
• 1/2 cup miniature chocolate chips
• 3 and 1/2 cups oats

method

• Preheat oven to 350 F. Line 13” by 18” rimmed baking sheet with parchment paper.
• In a large frying pan, toast the coconut, sesame seeds, sunflower seeds and pumpkin seeds over medium heat until coconut is light golden and seeds are glistening. Set aside to cool.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar. Next, add the peanut butter, vanilla and cocoa powder until whipped and well combined. Next, add in the maple syrup and corn syrup until combined.
• On medium low speed, add in the coconut seed mixture to the peanut butter mixture. Scrape down the sides of the bowl with a spatula to ensure that everything is well-mixed.
• On low speed, add in the oats, dried fruit and chocolate chips.
• Pour the granola mixture onto the parchment-lined baking sheet and pack down the granola until it is spread evenly across the pan.
• For crunchy granola bars, bake for 30 to 35 minutes or until golden brown; rotating the pan every 10 minutes or so. Let cool slightly and cut into 30 squares while still warm.
• For chewy granola bars, bake for 20 to 25 minutes or until light golden, rotating the pan once after 10 minutes. Let cool slightly and cut into 30 squares while still warm.

variety of veggies means saying goodbye to ho-hum salads - recipe: caprese salad skewers

Arugula, mache or dandelion greens? Hallumi, chevre or gorgonzola? Meyer lemon dressing, Asian sesame drizzle or Ponzu vinaigrette? Don’t forget the accompaniments such as crispy wonton strips, candied nuts and apple chips. Due to the plethora of grocery store items from which to choose, gone are the days of ho-hum salads.

While salad ingredients and their combinations are more creative than ever, the presentation of salads hasn’t changed all that much. As a food shop and catering business owner, one of my favourite tasks is coming up with creative ways to present standard fare such as salads.

Here are five ideas for one-or two-bite salads that are consistently received with what I like to call the “wow factor”.

fresh salad rolls

Rice paper wraps (pre-soaked in water) filled with Asian ingredients like shrimp, fresh herbs, shredded vegetables, mango and hoisin sauce. For a twist, try something different like Japanese caesar salad rolls (romaine, edamame, crispy bacon, wasabi caesar dressing) or pad thai summer rollas.

mini parmesan cup salads

Make tiny parmesan cups using mini-muffin tins. Stuff cups with chopped mixed greens and roasted grape tomatoes; drizzle with reduced balsamic to finish.

mini cucumber

cup salads Cut a cucumber into one inch slices and use a melon-baller to scoop out the centre of each slice, leaving a shell of flesh. For a one-bite Greek salad, fill cups with chopped tomatoes, olives, fresh oregano, red onion and feta cheese. For something less conventional, how about sesame Asian chicken or shrimp salad?

mini filled cherry tomato salads

Using a bread knife, cut a thin slice off the bottoms of cherry tomatoes so that they will sit flat. Then cut a thin slice from tops of the cherry tomatoes. Using a melon-baller, carefully scoop out the centres, leaving ‘shells’ of tomato flesh.

For mini BLT’s, stuff the tomatoes with bacon, lettuce and lemon-pepper mayo. For a Mexican twist, fill them with guacamole and top with a few black beans and a sprig of cilantro.

salads-on-sticks

I’ve found that almost any salad can be re-invented using a skewer. Skewers make for a fun presentation and are perfect for buffets or casual “fork only” dinners where guests sit on a chair or sofa instead of at the dining room table. In a nutshell, you skewer the various salad items.

I always use a mini four inch skewer. Guests dip the skewers into dressing.

For a Cobb salad, thread a skewer with a piece of bibb lettuce, a piece of avocado, a grape tomato, a piece of bacon (or a cube of ham) and a piece of hard-boiled egg (or a halved quail’s egg). Serve with a blue cheese dipping sauce.

For a pasta primavera salad, thread a four inch skewer with a small (cooked) cheese tortellini, cubes of roasted grilled vegetables (i. e. pepper, eggplant, zucchini) and finish with a second cheese tortellini. Dip in marinara sauce or red pepper pesto.

Caesar, Greek and Caprese salad skewers work well too.

caprese salad skewers

makes about two dozen

ingredients for skewers

• 48 grape tomatoes
• 48 mini bocconcini mozzarella balls
• 1 cup homemade or store bought pesto

ingredients for reduced balsamic dressing

• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup balsamic vinegar
• 1/4 cup light soya sauce

method for skewers

• Marinate bocconcini in pesto for an hour or up to two days in fridge.
• Thread a four inch skewer with a grape tomato, a bocconcini ball and repeat.
• Dip skewers into reduced balsamic dressing, or drizzle skewers with balsamic dressing before serving.

method for dressing

Place all ingredients in a pot and boil on high heat until thickened, about six to nine minutes.

nostalgic noshing on some grownup s'mores - recipe: grownup s'mores

I was recently asked to be a guest on a future episode of Global TV’s cooking show, Foodies.

I’ll never forget my first television appearance — it was on the program Daytime with host Susan Cook Scheerer and former host Mark Paine. Was I ever nervous! Fortunately, Susan and Mark both did a fine job of making me feel at ease.

Since that first show in 2004, I’ve had the pleasure of being a guest on a few different television shows. I love the rush and thrill of live TV — strangely enough, it’s actually addictive.

After much thought (perhaps too much), I sent the Foodies producers and host some ideas for an episode based on “nostalgic nosh with a twist” (think: grown up s’mores, beef sliders with blue cheese and fried onions, macaroni and goat cheese croquettes, one-bite savory French toast with baked brie and pepper jelly). Hopefully they’ll like the concept for the show and you’ll see me on an episode in the not-too-distant future.

Here’s the recipe for my grown-up s’mores – guaranteed to have your guests swooning at the cottage or around the campfire!

grownup s'mores

ingredients for marshmallows

• 1/2 cup white corn syrup
• 1 and 1/2 teaspoons pure vanilla extract
• icing sugar

additional ingredients

• 8 graham crackers, each cut into quarters
• 2 cups dark chocolate, chopped
• 1/2 cup coffee liqueur (such as Tia Maria)
• 1/2 cup white chocolate, chopped
• 1/4 cup graham cracker crumbs

method for marshmallows

• Place gelatin and water in a medium saucepan (off the heat) and let sit for about eight minutes until the gelatin softens. Add sugar and heat the mixture over medium-low heat to gently dissolve all of the ingredients.
• In a large bowl, combine the corn syrup and the vanilla. Pour in the warm gelatin-sugar mixture. Beat with an electric hand mixer on high speed for 12-15 minutes or until the mixture is white, thick and glossy with stiff peaks.
• Line a large baking sheet with parchment paper and dust with icing sugar. Pour the marshmallow mixture onto the sheet and spread quickly until the depth is about an inch high. Smooth the top and allow it to set — this will take at least six hours or overnight. Once set, cut into one inch by inch pieces using a wet knife. Note: marshmallow recipe adapted from Food and Drink magazine.

to assemble

• Dip marshmallows into coffee liqueur, set aside. Meanwhile, melt dark chocolate in a medium metal bowl set over saucepan of simmering water. Stir until mixture is smooth. Remove from heat.
• Repeat process with white chocolate.
• Dip graham crackers in melted dark chocolate until coated on all sides and set on a piece of parchment paper.
• Dip marshmallows in dark chocolate until coated on all sides.
• Set each piece of marshmallow on top of each graham cracker square.
• Drizzle squares with melted white chocolate and dust with a sprinkling of crushed graham cracker crumbs for garnish. Set in fridge to cool.

banana rice goes great with barbecue - recipe: banana-rice

published: june 16, 2010

A few weeks back, my brother Adam, and sister-in-law Michelle, decided to take advantage of the beautiful weather and host an impromptu barbeque for a few friends and family. It was a potluck of sorts, and luckily, I had already stocked-up on fresh vegetables at the market that very morning.

I brought roasted asparagus with a bacon-shallot vinaigrette to the gathering. My husband and I are firm believers that “everything tastes better with bacon” although I do love asparagus au naturel too. Kim came with a delicious tossed salad with oranges, cranberries and a balsamic vinaigrette, while Jess’s contribution was a lovely mixed green salad with olives, tomatoes, cucumbers and a sweet-onion dressing. For the entrée, Adam made pork tenderloin two ways: with a dry spice rub; and with an orange-garlic wet rub. Quite some time was spent debating the merits of each.

Of all of the various offerings, by far the most popular was Adam’s “banana basmati rice”, a tribute to the former Uptown Waterloo restaurant, Hannah’s Bella Bistro. Adam and Michelle loved Hannah’s and found themselves in withdrawal when it closed. This popular side dish is one of the items they particularly missed.

Adam did an amazing job recreating the flavours, and even added his own spin on the dish by adding raisins. This rice is delicious served alongside grilled meats and vegetables, or try it “Hannah-Style” with chicken satays and spicy peanut sauce.

banana basmati rice

ingredients

• 1 cup high quality basmati rice
• 1 very ripe banana, mashed well
• 1/2 cup raisins
• 1/2 teaspoon coconut extract
• salt and pepper to taste

method

• Soak the rice in cold water for 30 minutes. Alternatively, if you are pressed for time you can soak the rice in cold water, stir until the water is cloudy, drain, and repeat until the water is no longer cloudy (this takes about 5 or 6 repetitions). Don't skip this step – it’s what gets the starch out of the grains and produces a nice fluffy rice.
• Prepare rice according to package directions.
• Add banana, raisins, coconut extract and gently stir to combine.
• Season to taste with salt and pepper.
• Enjoy!

more world-famous salmon & scrumptious salad - recipe: sesame-crusted salmon on greens

I was at a community garage sale this past weekend, and while scouting out backyard play items for little John I got to talking to one of the homeowners. When she found out who I was she requested a copy of a salad recipe that she recently lost.

Which brings me to my point — I’m continually amazed at the number of people who tell me how much they love one of two recipes: Tina Robert’s award-winning blueberry drizzle salad and Julie Garner’s famous brown sugar salmon.

It’s not that both recipes don’t deserve so much praise, it’s just that I’m pleasantly surprised by how often people tell me they prepare them. One customer informed me that the brown sugar salmon recipe is the only thing that she will ever make for company. It’s easy, delicious and never fails to please.

I can’t count the number of people who’ve told me that they make the blueberry drizzle salad over and over and over again. By the way, both recipes are available on my website.

I have two items of good news! The first is that I’ll soon be sharing another famous salad recipe from Tina Roberts — stay tuned for her summertime pasta salad with fresh tomatoes, brie and basil.

The second is that I’m about to share another incredible salmon recipe, courtesy of Bonnie Stern. I love this salmon salad. I have a feeling that you will too. It’s perfect for this time of the year when asparagus is in season.

sesame-crusted salmon on greens
(from Bonnie Stern’s Simply HeartSmart)

makes 6 servings

ingredients for salmon

• 6 four-ounce fillets fresh salmon,
• skin removed
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon honey-style mustard
• 1 tablespoon sesame seeds

ingredients for orange-ginger dressing

• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root
• 3 tablespoons orange juice
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar or balsamic vinegar
• 2 teaspoons sesame oil
• 2 teaspoons honey
• 1/4 teaspoon hot red pepper sauce

ingredients for salad

• 12 cups mixed greens
• 1 pound asparagus, trimmed, cooked and cut into two-inch
• pieces 1 sweet red bell pepper, cut in strips
• 1 orange, peeled and sectioned
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh chives or green onions

method

• Pat salmon dry. In small bowl, combine honey, soy sauce and mustard. Rub over salmon. Sprinkle with sesame seeds.
• Brush non-stick ovenproof skillet lightly with oil and heat skillet over high heat. Add salmon and cook for 1 minute per side. Transfer to preheated 425 degree oven. Cook for 7-8 minutes or until just cooked.
• To make orange-ginger dressing, whisk together garlic, ginger, orange juice, soy sauce, vinegar, sesame oil, honey and hot pepper sauce. Taste and adjust seasonings if necessary.
• Toss dressing with greens, asparagus, red pepper, orange, cilantro and chives. Serve salad topped with salmon.

reclaiming the south in the kitchen - recipe: cream cheese pound cake

A few years back, my husband David and I took a trip to celebrate my 30th birthday. I’d always wanted to travel around the southern ‘US of A’, so we flew into Atlanta and then spent a few days in each of Charleston and Savannah, with a couple days between those two beautiful cities on the beach in Hilton Head.

I knew I’d love the weather (I like it H-O-T), the history, architecture and of course, the people famous for their hospitality. I wasn’t sure how much I would love the food, though. I adore Paula Deen – I’ve even met her in person, and yes, she is actually that friendly & charming! That being said, I’m not as crazy about her recipes.

Paula says that there are 3 reasons why southern cookin’ tastes so good – mainly, the frequent use of: 1) mayo, 2) cream cheese, and 3) any part of the pig. Well, I certainly concur with Paula on the last point. Chef Mark and I regularly joke that a pig would definitely be tops on our list if we could only choose one type of meat for an extended stay on a deserted island. As for the mayo – I’m not a huge fan, and in my house, cream cheese is generally used on toasted bagels or in pound cake.

Long story short, I fell in love with South Carolina and with the city of Charleston in particular. The food was pretty good too! One of the best meals of my life was at a restaurant called Sienna, a few minutes outside Charleston, on Daniel Island. In fact, there is a big joke around the shop that I want to franchise my business so that I can eventually open up a store in Charleston. I can’t wait to go back, but I have no idea when that next trip will happen.

Over the last few months, I’ve been borrowing all kinds of southern cookbooks and stories from the public library in order to get my fix. One of my favorites has been “The Lee Bros Southern Cookbook – Stories and Recipes for Southerners and Would-be Southerners”. Shortly after moving to Manhattan, these southern brothers were homesick and found themselves craving a taste of the Carolina’s. After cooking up some hard-core southern comfort food, they felt more at home and said they could almost see the creek banks and marshes of South Carolina. They declared that “the feeling of having cheated geography through food was exhilarating.”

Isn’t that a great thought? Whenever I find myself longing for a trip down south, I can be found in my kitchen making any combination of these items: cheese straws, pulled pork and cornbread, spiced pecans, sautéed mustard greens, anything with sweet Vidalia onions, shrimp and grits, and cream cheese pound cake. As Paula might say, Bon Appetite, Ya’ll.

cream cheese pound cake

ingredients

• 1 (one) cup unsalted butter, room temperature
• 1, 8-oz (one eight-ounce) package of cream cheese, room temperature
• 3 (three) cups sugar
• 1 (one) teaspoon salt
• 6 (six) large eggs, room temperature
• 4 (four) teaspoons pure vanilla extract
• 3 (three) cups all-purpose flour, sifted

method

• Butter and flour a 12-cup Bundt pan. Using an electric mixer, beat butter and cream cheese in a large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl.
• Add eggs 1-at-a-time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.
• Place pan in cold oven. Set temperature at 200°F; bake for 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase temperature to 275°F; bake 10 minutes. Increase temperature to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely.