HAPPY THANKSGIVING!
Here in Canada, we are in the autumn season of our year. Autumn is not to be taken lightly with its stunning foliage. It’s really quite a magical season that’s often overlooked. Ancient cultures, science and astrology have associated many aspects of this beautiful season to human life. These symbolic associations are powerful reminders that Mother Nature has an incredible influence on our lives. Soon most of the fall colors will disappear and slowly but surely, frosty white will take its place. I think it’s so important to take time to recognize these beautiful moments in our imperfect world.
For our holiday meal I am preparing a stuffed pork tenderloin. Pork tenderloin is incredibly tender since it is essentially the ‘filet’. Because there is very little fat in a tenderloin, it’s perfect to stuff with all sorts of tasty things to bring in both moisture and flavor. A little prosciutto, shallot, dried figs and fig balsamic Boursin cheese make a really delicious combination that pairs perfectly with pork tenderloin adding a unique twist to the classic recipe.
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Fig & Boursin Pork Wellington
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Instructions
In a bowl, combine green onion, figs & Boursin cheese.
Cut away and discard the silver skin from the pork tenderloin. Butterfly the pork by cutting a slit down the tenderloin lengthwise, but don't quite slice it all the way through. The 2 sides should remain attached.
Open the pork tenderloin flat like a book and cover it with a large sheet of plastic wrap. Lightly pound it to an even thickness. Spoon the cheese/fig mixture evenly on the cut side of the pork.
Starting with a long edge, roll it up jelly-roll style. Lay out the prosciutto slices on a piece of parchment paper so that they overlap slightly on the edges. Then place the stuffed tenderloin at one end and roll the whole thing up in prosciutto.
Once rolled in prosciutto, heat a large skillet to medium-high heat. Carefully add the tenderloin to the skillet & sear it all over, about 1 or 2 minutes per side, carefully turning the tenderloin. Remove from heat & set aside to cool.
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Place puff pastry sheet onto a large piece of parchment paper on a baking sheet. Cut out a few designs down the center then place the tenderloin at one edge of the pastry & roll it up. Start by rolling it lengthwise & then folding over any excess pastry at either end after you are done rolling. Press down gently on seams to create a good seal.
Beat together egg & water to make an egg wash. Using a pastry brush, liberally cover the puff pastry.
Place the wellington into the oven on the lower third rack & bake for about 40 minutes.
After 35 minutes check the internal temperature using a meat thermometer. The pastry should look a nice golden brown & the thermometer should read between 150 & 160 F.
Allow the wellington to sit for at least 10 minutes before slicing using a long, sharp, serrated knife. Plate & serve immediately. We really enjoyed this meat with a cranberry/raspberry sauce.
Recipe Notes
- Simple Cranberry-Raspberry Sauce:
- 348 ml whole cranberry sauce
- 1 1/2 cups raspberries, fresh or frozen unsweetened
- 1/4 cup sugar
- 1 Tbsp orange zest
- In a saucepan, combine whole berry sauce with raspberries, sugar & orange zest
- Cook over medium heat, stirring often, until the sauce thicken slightly & is bubbly
- Remove from heat & allow to cool.
Salmon isn’t the first thing that comes to mind in regard to cabbage rolls. But salmon and cabbage are actually one of those amazing culinary combinations – the textures, the colors, the flavors, its all perfect together.
Cabbage rolls make for the ideal self-contained fall and winter meal, a filling of some kind wrapped up tightly in a cabbage leaf and then cooked to form a complete edible parcel you don’t even need to unwrap to enjoy. Much like other wrapped foods, including tamales or dumplings, cabbage rolls are an excellent way to use extra bits in your fridge to reduce waste, which is perhaps why the food first became popular.
Cabbage rolls are a classic comfort food. They can be served as an appetizer, side dish, or main course, but what really makes cabbage rolls stand out is their delicious sauces. From creamy cheese sauces to tangy tomato-based ones, there are so many options that you can choose from.
This particular recipe uses canned wild salmon, but feel free to use fresh if its available where you live.
The combination of salmon and cabbage has a rich and diverse heritage, transcending borders and satisfying taste buds around the world.
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Salmon Cabbage Rolls
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Instructions
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Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
Cook the rice in boiling water for about 15 to 20 minutes or until cooked, adding the vegetable stock powder to the cooking water to give the rice extra flavor.
Meanwhile, fry the bacon in a non-stick frying pan for 4 to 5 minutes, until crispy. Add the spring onions & mushrooms & cook for a further 4 to 5 minutes until softened. Mix with cooked rice, salmon chunks, herbs & seasoning.
Take eight large leaves from the head of cabbage & remove the thick stalk. Cook in boiling water until softened. Drain thoroughly. Lay the cabbage leaves on a work surface & divide the rice mixture between them, roll up leaves tightly (like a burrito).
Place a small amount of tomato sauce on the bottom of a 9 x 13-inch baking dish. Place rolls seam-side down in baking dish. Top with remaining tomato sauce. Cover with foil & bake for 10 to 15 minutes, until piping hot.
Remove from oven & sprinkle the grated cheese over the cabbage rolls. Return to oven for another 5 minutes or until cheese has melted. Remove from oven & serve with crusty rolls.
Baked stuffed shrimp is just as perfect served as an hors d’oeuvre on special occasions and holiday parties as it is for family dinners. Stuffed shrimp may seem like a dine-out-only kind of dish, but rest assured, it’s not. Preparing it at home is not that big of a deal.
Shrimp, one of the most popular seafoods in North America, can be stashed in the freezer and thawed in the fridge the night before or in minutes under cold water to create a quick weeknight meal that the whole family will love. Add a few spices, some veggies, or pasta and you can have dinner on the table in minutes. Some like it sautéed with lemon and butter. Others prefer it coated in a crispy breading and fried to a golden brown. Shrimp is quite a versatile seafood that can be prepared in a variety of ways, drawing people in with its tender texture and mildly sweet, salty flavor.
A seasoning Brion & I have really come to enjoy especially with shrimp is the Old Bay Seasoning. With savory, salty, spicy, and herby notes, Old Bay Seasoning is something truly special in the culinary world. It was originally meant for seafood, but quickly became a beloved seasoning for everything from crab and shrimp to veggies, meats, and even popcorn!
If you are a seafood lover, crab-stuffed shrimp has an amazing flavor combination you will really enjoy.
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Crab Stuffed Shrimp
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Instructions
Stuffing
In a saucepan over medium heat, add butter & allow to melt. Add onions, celery, garlic, green onions & seasoning & sauté for 6-8 minutes. Transfer mixture to a mixing bowl, add panko crumbs & drained crab meat. Fold in with a spatula until blended.
Shrimp
Clean, devein & butterfly shrimp. Set aside in refrigerator.
Lemon Pepper Butter
In a small saucepan, combine water, lemon juice, flour & seasonings. Whisk until mixture thickens. Remove from heat; add softened butter & blend in well.
Assembly
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In a round glass pie dish, place opened butterflied shrimp. Top each with a small scoop of stuffing. Next, place a tsp of lemon butter on each shrimp.
Bake 20-25 minutes or until crab meat filling begins to get golden brown. Serve hot fresh broccoli.
Decadent isn’t often a word used to describe vegetables, but the rules change when cheese gets involved. While loaded cauliflower is a great side dish next to roast chicken or steak, it’s hearty enough to be a main — thanks to the cheddar and bacon. It’s inspired by loaded potatoes but calls for roasted cauliflower as the base.
The term ‘loaded’ refers to the generous amount of toppings that are piled onto the potato, transforming it into a complete hearty and indulgent dish. Loaded roasted cauliflower is a delightful twist on the classic loaded potato. In this recipe, tender, caramelized roasted cauliflower is loaded with tangy ranch, crisp bacon, fresh green onions and sharp cheddar cheese in a totally addicting side dish!
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Loaded Roasted Cauliflower
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Instructions
In a medium skillet, cook the bacon over medium-high heat until crisp. Transfer the bacon to a paper towel-lined plate to cool & set aside. Reserve 1/4 cup of bacon grease.
Preheat oven to 425 F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine the cauliflower, bacon grease, garlic powder & black pepper. Toss to combine.
Spread cauliflower on the prepared baking sheet, then bake for 18-22 minutes, flipping once halfway through. The cauliflower should be tender & golden brown when ready.
Sprinkle the cheddar cheese on top of the cauliflower & bake an additional 2-3 minutes to melt the cheese.
Remove from oven & top the cauliflower with the crumbled bacon & green onions. Drizzle with ranch dressing. Serve immediately.
When you think of Mexican food you probably think of the standard burritos, nachos and quesadillas. While those dishes are definitely tasty why not do the summer ‘thing’ and incorporate these ingredients in a salad.
The idea of a full meal salad has always appealed to me. Of course, there are many of these using a variety of ingredients. Probably one of the most popular was the taco salad. The earliest record of it dates back to the 1960’s with its predecessor being the small teacup sized ‘Tacup’. It consisted of beef, beans, sour cream and cheese, served in a small ‘bowl’ made entirely of a Fritos tortilla.
The taco in a Tacup was invented by Charles Elmer Doolin, the founder of Fritos (tortilla chips). He created a device that looked like tongs but with two tart molds at the end of each tong. One mold would fit within the other mold with a tortilla sandwiched between them. The scalloped-edged shell was dipped into hot oil. Holes in the bottom mold exposed the tortilla to the hot oil, enabling it to cook evenly.
Tacups were first served in Dallas, Texas in the early 1950’s and by 1955, he was selling them in Fritos’ flagship restaurant, ‘Casa de Fritos’, at Disneyland in Anaheim, California. It became popular enough that the Tacup was made bigger and served as a full, main-dish sized salad bowl.
Today’s salad is a satisfying meal, a seriously feel-good dinner salad that’s crisp, spicy, and fresh all at once. Tacos de camarones (‘shrimp tacos’) originated in Baja California in Mexico. But these shrimp tacos in salad form gives you that full meal deal. All the very best elements —seasoned shrimp, healthy fresh veggies, in an edible tortilla bowl with a homemade cilantro lime dressing.
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Shrimp Taco Salad
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Ingredients
Creamy Cilantro Lime Dressing
Ingredients
Creamy Cilantro Lime Dressing
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Instructions
Cilantro Dressing
In a food processor, place the cilantro, garlic, avocado, lime juice, honey, coriander & salt. Pulse to combine. With the machine is running, pour in the olive oil & process until smooth.
Shrimp
In a medium bowl, add all marinade ingredients (except shrimp) & blend well. Add shrimp tossing well to coat. Set aside to marinate for 15 minutes. In a saucepan, melt a Tbsp butter then sauté shrimp over medium-high heat for 5 minutes or just until shrimp is cooked.
Salad Ingredients
In a saucepan, fry bacon until cooked but not too crisp, drain on paper towel & chop. Drain canned or cook fresh corn on the cob & remove kernels from cob. Peel, pit & cube avocado. Sprinkle a bit of lime juice on it to keep it from going brown. Halve grape tomatoes. Slice green onions, chives & dill. Drain sliced black olives. Cube cheese.
Tortilla Bowls
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Brush inside of 2 heat resistant glass bowls with oil. Place one tortilla in each bowl so that the shape more or less adheres to the bowl. Line each tortilla with cheese slices then place a second tortilla on top.
Place the bowls with the layered tortillas in the oven & bake for 7 minutes. Remove the bowls from the oven & allow to cool before removing the 'edible tortilla bowls'.
Assembly
Place tortilla bowls on serving plates. In a large mixing bowl place shrimp & all salad ingredients. Toss gently, then divide between tortilla bowls. Drizzle with cilantro dressing (or dressing of choice) & serve.
Gratin is sort of like a crustless quiche, but a little more substantial. What’s not to like about anything cooked with chicken, bacon, custard and cheese? The cauliflower is meltingly tender. The bacon is smoky. The chicken is seasoned just right. The custard that holds it all together is creamy, and I love cheese.
Cauliflower is a versatile vegetable. It’s inexpensive and good for you, and you can turn it into rice or pizza crusts. It even gives a pretty good impression of a ‘steak’. You can add cauliflower to virtually any casserole, and it will blend right in with the meat and cheese. This gratin is loaded with cauliflower, but with all the bacon, chicken and cheese in there you’ll barely notice.
There are few things as convenient or as comforting as a ‘casserole.’ While the easy-to-assemble dish might appear to be a more modern invention, casseroles have existed in one form or another across different food cultures throughout history.
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Cauliflower, Chicken & Bacon Gratin
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Instructions
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Arrange chicken in a 9 x 13-inch, foil lined baking dish. Drizzle chicken with olive oil & season with salt & pepper. Roast for 45 minutes. Remove from oven & shred.
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Bring a pot of water to a boil. Add cauliflower & cook for 6 minutes. Strain cauliflower well.
In the 9 x 13-inch baking pan, gently stir together cauliflower, chicken, 1 cup shredded cheese, bacon pieces, green onions, ranch seasoning mix & garlic powder. Top with halved cherry tomatoes & remaining cheese.
Bake for 25 minutes. I put a pan with a small amount of water in it under the baking pan to prevent the gratin from drying out during the baking time.
Today, February 19, is Family Day in Canada … a uniquely Canadian holiday occurring each year on the third Monday of February. It gives Canadians the chance to spend more time with their families and to celebrate the importance of the home and family life.
Alberta was the first province to adopt Family Day as a statutory holiday in 1990.
Although going out for brunch is always great, sometimes it’s nice to invite some of your family and friends over for a homemade brunch. Family day seems like the perfect opportunity for a bagel breakfast bake.
Did you know that ‘brunch’ is one of Canada’s favorite pastimes? It’s one of those meals that’s a little hard to describe. Timing-wise, it fits just after normal breakfast hours and could run as late as 3 pm. Generally, it’s considered a replacement for both breakfast and lunch. Plus, you get the best of both meals on offer; you might choose decadent French toast loaded with fresh berries, Canadian maple syrup, and whipped cream… or you might just as easily have steak and eggs. At brunch, anything goes… and often does!
The origins of brunch can be found in England in the 1890s. It was described as a wonderful post-church meal that would eliminate the need to get up early to eat on Sundays. Brunch has stayed true to its origins, especially in Canada, as a primarily Sunday meal to be consumed after church—or after a sleep-in. ‘Once upon a time’, most restaurants were closed on Sundays, so the concept of brunch became synonymous with hotels and motels in the early 20th century. At that time, folks looking for a bite to eat after church could drop into a local hotel restaurant on the way home and enjoy a delicious meal. Of course, this resulted in more restaurants remaining open on Sunday mornings, as they were leaving a huge pile of cash on the table by being closed.
Brunch’s continued popularity with restaurant-goers throughout the 20th century eventually has made it into a plausible everyday meal, although still mostly eaten during the weekend, to be enjoyed at any point between breakfast and lunch hours.
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Bagel Breakfast Bake
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Instructions
Arrange bagels in a 9 x 9-inch square baking dish.
In a large bowl, whisk together eggs, milk, cheese, bacon, green onions, 1/2 tsp salt & 1/4 tsp pepper. Pour over bagels, pressing down slightly to submerge. Cover & refrigerate at least one hour or overnight.
Preheat oven to 350 F. Uncover dish & bake 45-55 minutes or until set.
Allow to cool 15 minutes before serving; garnish with additional green onion if you wish.
Can you believe the New Year is almost here and as the clock approaches midnight, it is a time to reflect and assess the year that has gone by…to hopefully, realize how precious time is. The word ‘new’ brings about thoughts of hope, and an opportunity to focus on a list of fresh goals, challenges, and opportunities.
Many cultures around the world believe the key to a happy, healthy, financially secure, and even productive year begins with eating certain lucky foods. The theory is ‘do good, eat good’, to begin the New Year right.
New Year’s Eve calls for a celebration. Whether you’re spending the night in, or you’re hosting an intimate party with friends, a scallop dinner is the perfect treat to finish off the year because scallops symbolize new opportunities or the opening of new horizons.
Brion & I enjoy seafood a lot so its not hard to fit some elegant scallop crepes into the menu.
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Scallop Crepes w/ Cauliflower Sauce
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Instructions
Crepes
Place all crepe ingredients in a small blender & whirl for 1 minute at high speed. Scrape down sides, whirl for another 15 seconds. Pour into a small bowl & cover. Refrigerate 1 hour or more.
Brush an 8-inch non-stick skillet lightly with melted butter; heat. Stir crepe batter; pour 2 Tbsp into center of skillet. Lift & tilt pan to coat bottom evenly. Cook until top appears dry; turn & cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, brushing skillet with melted butter as needed.
Sauce
Pour chicken broth into a medium saucepan, add cauliflower florets & bring to a boil. Cook for about 10 minutes, stirring occasionally until the cauliflower is tender. Drain in a colander, reserving the liquid, then place the cauliflower in a food processor & allow it to cool for 5 minutes before blending. Process, slowly adding 1 cup of reserved chicken broth. Add seasonings & process until 'creamy'. Set aside.
Filling
In a large skillet, bring scallops, wine & pepper to a boil. Reduce heat; simmer until scallops are firm & opaque, 3-4 minutes. Drain & set aside.
In the same skillet, fry chopped bacon until slightly browned. Add 2 Tbsp butter, mushrooms & green onions & sauté until moisture has evaporated from mushrooms. Return scallops back to skillet & add cheese & enough of the cauliflower sauce to bring mixture together into a filling consistency.
Assembly & Cooking
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Divide filling among the 12 crepes, spreading filling down the center of each one. Place remaining cauliflower sauce in the bottom of a 13 x 9-inch baking dish. Roll up crepes & place in a single layer on top of sauce. Cover & bake until heated through about 30 minutes.
Garnish with sliced green onions if you prefer.
Recipe Notes
- These crepes look & taste indulgent, but I've made the sauce with pureed cauliflower rather than lots of cream. It sounds a bit odd, but it works beautifully & compliments the flavor of the sweet scallops & salty bacon.
