Salmon with Roasted Figs & Braised Fennel

Figs, another symbol of Autumn, begin to ripen in late summer. Native to European and Middle Eastern regions but today are widely available around the world. This tear-drop shaped fruit is singular in appearance and flavor. From their characteristic perfumed fragrance to their fragile skin, that is often slit from ripeness, revealing drops of honeyed nectar.

I love the sweet earthiness of figs with all their little seeds, whether they are fresh or dried. Any recipe that calls for peaches, pears, prunes or dates can be substituted successfully with figs. Pairing them with the aromatic anise flavor of fennel is a great compliment to salmon as well as other entrees or baking.

Fennel has been a favorite of Italians for many years due to its mild sweet anise flavor. All parts of the fennel plant, including the bulb, stalk, leaves and seeds are edible.

This recipe is simple but has a wonderful flavor. We enjoyed it served over Jasmine rice.

Salmon with Roasted Figs & Braised Fennel
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Servings
4
Servings
4
Salmon with Roasted Figs & Braised Fennel
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Servings
4
Servings
4
Instructions
Fennel
  1. Preheat oven to 375 F. Cut outer leaves of fennel off & discard. Remove stalks, reserving a few fronds for garnish if you wish. Cut the fennel into quarters leaving root in tact. Place a large oven-proof pan over medium-high heat. Add olive oil & allow to heat. Place fennel into the pan ; cook & sear to a golden brown, about 3-4 minutes. Season with salt & pepper & add the chicken broth. Place in preheated oven & roast for about 10 minutes or until slightly soft but still holding quite a bit of firmness in center.
  2. In a small saucepan, combine honey, vinegar & chili powder. Heat & simmer for 3 minutes. Quarter figs & place them on a baking sheet. Drizzle figs with the honey mixture. Place in the oven & roast for 4 minutes or until warm, bubbly & caramelized but still holding their shape.
Salmon
  1. Season salmon fillets with salt & pepper. In a large non-stick skillet, add vegetable oil & heat. Place salmon in skillet & fry on each side until flesh is opaque & translucent in the center. Do not overcook. Serve immediately with the roasted caramelized figs.
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Chicken & Shrimp Risotto

Over centuries the unique cooking technique combing rice with other ingredients was developed resulting in the classic Italian dish known as ‘risotto’. The key ingredient for authentic risotto is Arborio rice. 

Arborio rice is named after a town in Italy called Arborio, located in the Po Valley where the rice is grown. Its characteristics and cooking properties allow it to absorb the flavors and retain a certain firmness through the unique risotto cooking procedure.

In this recipe, I used a chicken sausage made with Asiago cheese and roasted red peppers. One of the grocery stores in our area makes the sausage in store so you can purchase them fresh in the quantity you need. The flavor of this meal is amazing. The tomatoes totally disintegrated and the rice took on a great smoky flavor from the bacon. The mushrooms added earthiness and the sausage gave the risotto a tiny kick of heat.

Brion and I found this meal sooo— good!!

Chicken & Shrimp Risotto
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Servings
4
Servings
4
Chicken & Shrimp Risotto
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Servings
4
Servings
4
Instructions
  1. In a skillet, brown sausage & set aside to cool. When cool enough to handle, slice crosswise & set aside. In skillet, saute onion & sliced mushrooms; stir in rice & toast for 20 seconds. Add the diced tomato & start ladling in the broth 1 ladle at a time. Once that broth is absorbed, continue adding another ladle of broth & so on. The rice should take about 30 minutes to cook over a medium low heat. About half the way through, add bacon. When there is about 10 minutes left add sausage & shrimp so the sausage warms & the shrimp cooks ONLY until done. Do Not overcook shrimp. Garnish with parsley or basil if you wish.
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Grilled Chicken Breast with Fresh Cherry Chutney

That great little cherry tree of ours just keeps on giving. Since we have a water fountain in our yard, the birds are definitely around but there seems to be well enough cherries for them and us. As I’ve mentioned in earlier blogs, this fruit is not the sweetness of the well-known Bing cherry but more a semi-sweet flavor. It is just perfect for baking, jams, jellies or in a cherry liqueur.

Over the years, I have come to really enjoy the flavor of chutneys. I realize it gets a little murky when you bring up the subject of salsa, relish or chutneys. Here’s a mini clarification just for interest.

Salsa is usually mixtures of raw vegetables and/or fruits. Sometimes they contain onions, herbs and chili peppers or with just fruit and various seasonings.

Relish has the ingredients usually cut finer and are cooked with a good quantity of sweetness.

Chutney is almost always cooked and can contain fruit and vegetables. They most often are made with aromatics like ginger root, cinnamon, cloves, chilies and herbs.

All are served cold or at room temperature. Their uses are endless such as an accompaniment to grilled foods, fillings in burritos, toppings for salads or served with cheese, corn chips, pitas or crisp breads.

The flavor and gorgeous color of the cherries made a real nice chutney for these grilled chicken breasts. 

We thought it might be nice to share some of the seasonal beauty we enjoyed in our yard this season. I hope you will enjoy looking at our pics. You can also view them in a larger size by going to our Facebook site: Good Food And Treasured Memories.

 

 

Grilled Chicken Breast with Fresh Cherry Chutney
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Servings
4
Servings
4
Grilled Chicken Breast with Fresh Cherry Chutney
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Servings
4
Servings
4
Instructions
  1. In a saucepan, combine cherries, red onion, basil, balsamic vinegar, honey & salt. Bring to a gentle simmer & cook for about 3-5 minutes. Stir in cornstarch/juice mixture & simmer until slightly thickened. Remove from heat & set aside.
  2. Between 2 sheets of plastic wrap, gently pound chicken breasts to uniform thickness. Brush both sides of breasts with olive oil; season with salt & pepper. Grill on BBQ or in a saucepan on the stove until nicely browned on each side & cooked through. Serve with Cherry Chutney.
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Vegetable Spaghetti (Squash) with Beef & Tomatoes

At the heart of our Autumn cuisine is the squash. The signs of fall are all around us — cool, crisp mornings, the leaves have started to wear their autumn colors and winter squash is appearing in the farmer’s markets.

Winter squash are harvested late summer through fall, then ‘hardened off’ or ‘cured’ in the open air to toughen their exterior. Spaghetti squash is known for its unique flesh that separates into pasta-like strands after it is cooked. These squash are not particularly sweet but have a mild flavor that takes to a wide variety of preparations.

Native people considered corn, beans and squash three inseparable ‘sisters’. They planted the three crops together to create a more nutritious, sustainable soil with the exchange of nutrients between them.

Spaghetti squash has also been called ‘vegetable spaghetti’. In this recipe I’m serving it with tomato-beef meat sauce. Some fresh, homemade, Parmesan bread sticks should make a nice compliment to this meal.

Vegetable Spaghetti (Squash) with Beef & Tomatoes
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Servings
4
Servings
4
Vegetable Spaghetti (Squash) with Beef & Tomatoes
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Servings
4
Servings
4
Instructions
Squash
  1. Preheat oven to 375 F. Microwave squash for a few minutes to soften shell. Cut lengthwise & remove membrane & seeds. In a baking dish, place cut side down & bake for 45 minutes until tender. Remove from oven & cool until it can be handled. Using a fork, run it inside the squash to create spaghetti 'noodles'.
Meat Sauce
  1. In a large saucepan, brown ground beef, onions, garlic & mushrooms. Cook until meat is no longer pink. Stir in tomatoes, green pepper & spices. Reduce heat & simmer for 10 minutes.
Serving
  1. Divide spaghetti noodles between 4 serving plates & top each with a quarter of the meat sauce. Sprinkle with grated Parmesan & serve with fresh bread sticks.
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Classic Reuben Sandwich on Swirl Bread

HAPPY LABOUR DAY!

Once again, the last long week-end of summer has arrived. Here in Canada, families with school age children, take it as the last chance to travel before the end of summer. Others enjoy the company of family and friends at barbecues, picnics, fairs, festivals and fireworks displays. Canadian football fans may spend a large portion of their week-end watching the Labour Day Classic matches live on television. Whatever your choice of relaxation is, you know good food will be a part of the holiday.

For some reason, the classic Reuben sandwich came into my thoughts for a tasty choice. If you’re barbecuing, it can be wrapped in foil and heated on the grill. If a picnic is your preference, add a nice potato salad and of course, a beer. Perfect, easy and delicious!

I can’t quite remember when my love for sandwiches began. I have memories of my brother and I having cold, leftover mashed potato sandwiches with my mother’s homemade bread after school.

The Reuben sandwich turns 104 this year. Its origin has definitely be contested, but it is universally acknowledged as an American invention. It brings together Irish corned beef, Jewish rye bread, German sauerkraut, Swiss cheese and Russian dressing to create the perfect balance of interesting flavors and textures.

Classic Reuben Sandwich on Swirl Bread
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Servings
4 sandwiches
Servings
4 sandwiches
Classic Reuben Sandwich on Swirl Bread
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Servings
4 sandwiches
Servings
4 sandwiches
Ingredients
Ingredients for 4 Reuben sandwiches
Sauerkraut
Servings:
Instructions
Sauerkraut
  1. In a colander, rinse & drain sauerkraut. In a large skillet, melt butter; stir in caraway seeds, salt & pepper. Add diced onion & saute for 3 minutes; add sauerkraut & combine well. Continue to saute, stirring frequently for 6 minutes; remove from heat & set aside.
Assembly
  1. Butter one side each of 8 slices of bread. Divide shredded cheese, corned beef & sauerkraut between 4 of the slices (on the unbuttered side) Top with remaining 4 slices. Heat an electric griddle to 350 F. Transfer sandwiches to griddle & grill until cheese is melted. Remove from griddle on to serving plates; lift top slice of bread from each sandwich & drizzle with Russian dressing. Close Reuben & slice. Serve with pickles & potato fries or chips.
Recipe Notes
  • Thousand Island & Russian dressings are similar. If you want to make your own Russian dressing just add 1/2 cup chili sauce to 3/4 cup Thousand Island dressing for a simple fix.
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Potato Rosti & Zucchini Rolls

Rosti  (roosh-tee) originated as a farmer’s breakfast item in the canton of Bern in Switzerland. In Germanic Switzerland, rosti literally means ‘crisp and golden’ and refers to a dish of shredded potatoes, sauteed on both sides in butter with salt and pepper. Regional variations include extra ingredients such as bacon, ham, onion, cheese, apples or herbs and fresh vegetables.

This Swiss potato dish can be described as a cross between hash browns and a potato pancake. Poached eggs are particularly good with rosti at breakfast, but when served at any other meal, toppings might include smoked salmon, bacon, avocado, sour cream and red onions.

Writing this blog makes me mentally return to the brief bit of time Brion and I spent in Lugano, Switzerland. This city lies at the edge of Lake Lugano, south of the Swiss Alps. Lugano has a traffic-free historic town center where we enjoyed not only a great meal but some of that fabulous Swiss chocolate. The city’s waterfront forms a crescent around the bay. The climate of Lugano is humid subtropical that closely borders on being oceanic. I’ve included a few of Brion’s photos of the beautiful villas along the shores of Lake Como and in the city of Lugano. Hopefully, some day we will be able to explore Switzerland a little more extensively.

Mental journey aside, today I not only am making a potato rosti but something that mirrors that idea using zucchini instead of potatoes. It should make for a tasty combo.

Potato Rosti & Zucchini Rolls
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Servings
4
Servings
4
Potato Rosti & Zucchini Rolls
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Servings
4
Servings
4
Instructions
Potato Rosti Roll
  1. Line a 13 x 9-inch baking pan with parchment paper. Preheat oven to 350 F. Whisk together eggs, salt, pepper & Parmesan cheese. Grate potatoes, rinse & squeeze moisture out. Combine with egg mixture; pour into prepared baking pan. Bake for 30 minutes. Remove from oven; sprinkle with Swiss cheese & shingle with ham slices. Using parchment paper, gently roll up rosti & bake for another 10 minutes or until cheese melts. Serve hot.
Filled Zucchini Rolls
  1. Line a 13 x 9-inch baking pan with parchment paper. Preheat oven to 350 F. Whisk together eggs, salt, pepper & Parmesan cheese. Grate zucchini & squeeze moisture out. Combine with egg mixture; pour into prepared baking pan. Bake for 20-25 minutes. Remove from oven; sprinkle with smoked Gouda cheese & shingle with ham slices. Using parchment paper, gently roll up zucchini roll & bake for another 10 minutes or until cheese melts. Serve hot or cold.
Recipe Notes
  • It is very important that you absolutely MUST squeeze out all the moisture from potatoes & zucchini before you add the eggs. 
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Shrimp Kabobs with Orecchietti Pasta Salad

Its already late August so BBQ’s and salads are in full swing. There’s just something about cooking food outdoors on the grill that we Canadians absolutely love. If your a true BBQ lover, it doesn’t matter if its a block away, you will still catch that glorious smell.

BBQ season is not only for meat eaters. Just about any vegetable as well as numerous desserts can be cooked on the grill. For me, I love seafood, fish & chicken, for Brion, I guess I would have to add a bit of pork and beef.

This meal is a nice combination of shrimp, Parmesan zucchini and pasta salad. I kept the pasta salad real simple since we already had a vegetable. To give it some extra pizzaz, I made a roasted red pepper sauce which the little orecchietti pasta cups nicely. Nothing fancy, just plain good!

Shrimp Kabobs with Orecchietti Pasta Salad
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Servings
2-3
Servings
2-3
Shrimp Kabobs with Orecchietti Pasta Salad
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Servings
2-3
Servings
2-3
Ingredients
Quick Roasted Red Pepper Sauce / Pasta
Marinade for Shrimp
Servings:
Instructions
Red Pepper Sauce
  1. In a food processor, blend red roasted peppers along with 2 Tbsp of liquid from the jar. Puree the peppers until smooth, adding a Tbsp or two of water if needed to help it blend ( avoid adding too much liquid from the jar as it can be very acidic). Mince the garlic & add it to a skillet with the butter. Saute for 1-2 minutes or just until garlic has softened but not brown. Pour in the pureed peppers; add basil & pepper & stir to combine.
  2. Allow sauce to come to a simmer; turn heat to low & simmer about 10 minutes, stirring often, until mixture thickens. Add cream, stirring until smooth. Meanwhile, cook pasta in salted boiling water until al dente about 12-13 minutes. Drain & add to sauce. Serve warm or cold.
Marinated Shrimp
  1. In a bowl, whisk together all shrimp marinade ingredients; add shrimp & marinate at least 30 minutes.
Parmesan Zucchini
  1. Prepare zucchini. In a bowl, combine Parmesan & garlic powder. Melt butter; toss zucchini slices in butter then coat with Parmesan mixture. On wooden skewers, alternate marinated shrimp with cubes of Parmesan zucchini. Roast in oven or on BBQ until shrimp is pink & cooked being careful not to overcook. Serve with orecchiette pasta salad.
Recipe Notes
  • This tomato-free sauce could also be used as an alternative to a traditional pizza sauce.
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Stuffed Baked Potatoes with Garlic Shrimp

Shrimp makes for a unique and elegant twist on a stuffed baked potato. For most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them, with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.

I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the  Stuffed Baked Potato  to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with the cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover.  Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.

For Canadians, barbecue season lasts until the first snow falls (sometimes even a bit after). This is a meal that can easily be cooked on the BBQ as well as in the oven and it is soooo– good! 

Stuffed Baked Potatoes with Garlic Shrimp
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Servings
4-5
Servings
4-5
Stuffed Baked Potatoes with Garlic Shrimp
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Servings
4-5
Servings
4-5
Ingredients
Servings:
Instructions
Stuffed Baked Potatoes
  1. Preheat oven to 400 F. Rub potatoes with oil & place on a baking sheet. Bake about an hour or until soft to the touch. Let stand until cool enough to handle. Cut a slice off the top of each potato lengthwise. Scoop out pulp, leaving a thin shell. Place pulp in a large bowl & mash.
  2. In a small skillet, fry bacon until crisp. Drain on a paper towel & crumble. Saute green onions in 1/4 cup butter until tender. In a small dish, stir Ranch dressing powder (mix) into sour cream & add to potato pulp along with milk, salt & pepper. Fold in half of the cheese. Divide mixture between potato shells & drizzle with remaining butter. Place baking pan on BBQ where the heat is lower & warm potatoes through while shrimp is cooking.
Garlic Shrimp
  1. In a foil BBQ pan, Gently combine shrimp, olive oil, garlic, oregano, basil, parmigiana-reggiano, salt & pepper. Roast until pink, firm & cooked through, about 6-8 minutes.
To Serve
  1. On each serving plate, place a stuffed potato, top with shrimp & garnish with crumbled bacon & remaining cheese.
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Herb Roasted Game Hens with Rhubarb-Date Chutney

According to legend, the Cornish game hen was actually ‘invented’. The original breeder was a woman by the name of  ‘Tea’ Makowsky.  At the age of 15, she moved to Paris, France finding work at both a milliner’s shop and a cheese shop. It was here she met her husband and they married in 1933. Fleeing from the Nazis, they settled in the USA. After fire destroyed their farm in 1949. the Makowskis, began experimenting and came up with a cross breed of Cornish game cocks and Plymouth Rock hens. The result was a plump little bird that matured quickly with all-white meat. In less than 5 weeks, the chicken was ready to be sold.

By the 1950’s, the Cornish Game Hen was fabulously popular. The usual weight is about 500-700 grams, which makes it ample for an individual serving. I remember in the 1970’s, Cornish game hens were considered to be a very upscale or exotic dinner and quite expensive.

I haven’t made any of these little ‘birds’ for a long time. Since its that time of year for that wonderful rhubarb, I’m pairing some Cornish hens with a rhubarb chutney. Yum!

Herb Roasted Game Hens with Rhubarb-Date Chutney
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Servings
2-4
Servings
2-4
Herb Roasted Game Hens with Rhubarb-Date Chutney
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Servings
2-4
Servings
2-4
Ingredients
Servings:
Instructions
Cornish Hens
  1. Preheat oven to 400 F. Wash & dry hens thoroughly, Divide herb pkg between hens & place inside. Rub each hen with butter or mayo. Place breast side up in a roasting pan. Roast until juices run clear & meat thermometer reads 165 F. when inserted into the thickest part of the chicken, about an hour. Allow to rest for 5 minutes before serving.
Fruit Chutney
  1. In a small, heavy saucepan, combine all ingredients. Bring to a boil, reduce heat, cover & simmer 30 minutes, stirring occasionally, until thick but still has a small amount of liquid. Serve warm or cold with Cornish game hens.
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Cauliflower Crust Pizza with Ground Beef & Olives

Ricing vegetables has been around for as long as I remember. Maybe not to the degree that is happening today. I recall a utensil my mother had that resembled a large garlic press. It was called a potato ricer and to my knowledge was only used for potatoes to change the texture.

As time has passed, this idea has evolved into so much more. Cauliflower ‘rice’ came on the scene as a popular grain-free alternative to rice. As with many food trends, the ‘riced’ craze has continued using other veggies like sweet potatoes, broccoli, carrots, onions and peas.

The grocery stores have jumped on the bandwagon with fresh and frozen products and in a variety of plain and flavored versions.

Making your own riced vegetables is even easier than in days gone by. Just trim, chop and pulse your veggies in a food processor. Cook with a quick steam or saute and flavor with some fresh herbs and spices. Of course, you can always change it up with other chopped veggies, nuts or a sprinkle of cheese.

Riced cauliflower can be used on its own, fried, in baked casseroles or as I’m using it today, in a pizza crust. A different texture than traditional pizza crust but loaded with flavor. Its sort of firm, chewy and soft all at the same time. I wasn’t sure how well we would like this pizza but it tasted just great with the addition of some homemade bread sticks.

Cauliflower Crust Pizza with Ground Beef & Olives
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Servings
8-12 slices
Servings
8-12 slices
Cauliflower Crust Pizza with Ground Beef & Olives
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Servings
8-12 slices
Servings
8-12 slices
Instructions
Cauliflower Crust
  1. Preheat oven to 375 F. Line a 14-inch pizza with parchment paper. Process cauliflower. In a bowl, combine all crust ingredients. Pat mixture onto pizza pan & press to form pizza crust. Bake 15-20 minutes; remove from oven.
Pizza Toppings
  1. In a skillet, crumble fry beef & mushrooms with spices until cooked. Drain & cool slightly. Carefully 'spread' cauliflower crust with tomato sauce. Top with mozzarella cheese, meat mixture, red peppers & sliced olives. Sprinkle with grated parmigano-reggiano & bake an additional 7-10 minutes, until cheese melted. Remove from oven & allow to cool for a few minutes before serving.
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