Salsa Makes Everything Taste Better!

Gearing up for the hockey game on Sunday with the 5pm start we needed snacks.  I wanted a dip for the crudites that would add some splash and dazzle to encourage our home team.  The smokey bean dip had more success than the Canucks but with good food and great friends it was still a fantastic evening. Just to tempt your palate here was our menu for the night, recipe included is the dip for the crudites.

crudites "jars" with hummus and a black bean salsa dip

sweet and spicy soy ginger wings

samosa and chutney

ginger prawn's with chili and rum

marinated flank steak

grilled corn

Asian noodle salad

quinoa salad

Don't over process, keep some texture.

Smokey Black Bean Dip

1 can black beans

2 chipolte peppers

1 cup salsa hot, medium or mild

1/4 cup diced sweet onion

3 tbsp chopped cilantro

2 limes, juice

1 tbsp garam masala

salt and pepper

Toss all ingredients into the processor careful not to over mix;  taste and adjust seasoning... as it may need more lime.  Serve with a raw vegtable platter and tortilla chips. The spread will last a week in the fridge sealed and is a great snack for school lunches.  Omit the chipolte and use mild salsa if your child isn't a big fan of spice.

For a variation on a classic vegetable tray I put all the veggies in separate jars this added depth and height to the table; the kids loved pulling the veggies from the jars.  My 7 year old daughter Sage loved the dip being the spice nut that she is but I also put out some hummus for the more timid palate.  Fresh and clean but also vegan and gluten free.

Will last a week in the fridge

New Store Hours

With the end of summer drawing near we have decided to change the hours at the store.  Effective immediately we are open Tuesday through Saturday's from 10am to 6pm and closed Sundays and Mondays.

Other news is we will be sharing a table at the Southlands Fair on September 11th with Sarah from Dohm Cheese.  The offerings will include our signature homemade muffins and loaves, savoury foccacia's and other new treats.  Lots of samples and tasties to take home.  Come by and say hi.

Tracy

Herb Polenta

Here is my favourite polenta recipe, so simple and tasty.  Can be served warm or cold and is great if you crisp it up.  Try topping it with tuna tartar, smoked salmon with cream fraiche, wild sauteed mushrooms, seared duck breast etc..... a great change from the classic potato, rice or pasta side dish.

Polenta

3 cups milk

¼ cup julienned basil (can add goats cheese as well or Parmesan)

½ tsp minced garlic

1 tsp salt and pepper mixed

1 ½ cups cornmeal

Bring first 4 ingredients to a boil, slowly incorporate the cornmeal stirring with a whisk constantly.  Cook a further 5 mins.  Pour onto a oil cookie sheet.  Cool cut into desired shape.. 

Asian Turkey Burgers

Time to refill the propane tanks, pull the BBQ out of storage, clean it and start grilling.  Last weekend I had some friends over and had one of the first of many backyard evenings and tried a new burger recipe.  It was fantastic.  Give it a go, the consensus was this recipe would work equally well with lamb!  Wine suggestion... Riesling... maybe from Alsace.

For the Burger, 4 burgers
1 garlic clove, smashed
1" piece of ginger finely chopped
1 lb ground turkey (chicken or lamb)

1/4 cup each FRESH chopped cilantro, mint and basil

1 cup panko crumbs
1 egg
2 tbsp lime juice
salt and pepper
Tabasco if desired
4 burger buns, toasted

Mix all ingredient together, divide into 4 and form into a burger patties.  BBQ until fully cooked, juices run clear.  Serve on a toasted bun with picked cucumbers and wasbi mayo.  Recipes to follow.

Picked Cucumbers
1/3 cup seasoned rice vinegar
2 tablespoon chopped ginger
1 tablespoon sugar
1 long English cucumber, sliced

Mix first 3 ingredients, pour over cucumbers and marinate 30 mins to 4 hours.  Serve in burgers

Wasabi Mayo
1 cup mayo
1 tsp wasabi paste, or to taste

Roast Beef and Arugula Crostini with Roasted Red Pepper Relish

Yield: Makes 16

1 red peppers, roasted, skin removed and chopped

3 tablespoons slivered pitted Kalamata olives

2 teaspoons fresh thyme chopped

1 teaspoon red wine vinegar

5 ounces fresh goat cheese (2 tablespoons reserved for garnish)

16 1/4-inch-thick diagonal sourdough baguette slices, rubbed with a garlic clove and toasted

1 ounce baby arugula

16 very thin slices rare roast beef

Mix red peppers, olives, thyme, and vinegar in small bowl for relish.

Reserve 2 tablespoons goat cheese for garnish.

Spread goat cheese on toasted baguette slices.

Divide arugula among toasts.

Fold roast beef slices to fit toasts; place atop arugula.

Sprinkle beef slices lightly with coarse sea salt and fresh ground pepper.

Top each with 1/3 teaspoon reserved goat cheese and a dollop of relish.

Pour glass of your favourite Cabernet Sauvignon and enjoy!

Christmas Menu

Wild greens with cranberries, almonds and goats cheese with a balsamic vinaigrette or Caesar salad with croutons and shaved parmesean

Ratatouille, sautéed peppers, zucchini and eggplant in a classic marinara sauce (optional add $2/person, good if you have a vegetairan)

Classic mashed potatoes

Caramelized yams, carrots, garlic and shallots with a spicy maple sauce

Sautéed green beans

Traditional stuffing with onions, celery and sage

Gravy and cranberry sauce

Turkey stuffed and ready to cook (may add a ham as well for an additional $2/person)

Pumpkin and/or apple pie

Minimum order for 10 people please

Cost is $25/person (cost is $14/person for everything but the turkey/ham)

Orders will be ready for pick up on Dec 24^th between 10am – 2pm with cooking and reheating instructions

Homemade Granola

Making homemade granola is so simple...why wouldn't you? Here is a basic recipe but feel free to add at the end any variation of dried fruits and toasted nuts.

Cranberry Almond Granola
yield 10 cups

4 cups rolled oats
2 cups unsweetened coconut
2 cups sliced almonds
2 tsp cinnamon
1/2 cup honey
1/3 cup vegetable or grape seed oil
2 cups dried cranberries ( any other toasted nuts or dried fruit or combination of)

Mix oats, coconut and almonds in a bowl. Toss with oil and honey and cinnamon. Spread out on a cookie sheet lined with parchment. Bake 30 mins until toasted stirring occasionally. Allow to cool. Scrape into a large bowl and break apart by hand. Add cranberries and any other dried fruits or nuts that you would like. Store in an airtight container for up to two weeks. I will post my favourite banana granola recipe for the occasion when it doesn't all get eaten in time!