My son came home from school the other day raving about an Egyptian party his history teacher had put together for the students. Part of their lesson was exploring the foods of ancient Egypt and she had put out a spread of “White Wine” (apple juice), “Red Wine” (grape juice) and foods like hummus and pita. Being the little savoury gourmand he is, this is nothing new for him but he did remark about how his friends had not tried hummus before but really liked it. Score one for the teacher in my mind for opening up their palettes in a fun and interesting way.
Although King Tut and his Pharaoh buddies indulged themselves most commonly on beer and bread (no wonder they died so young!), creating fun around food is a great way to get your kids to try new and different foods. With March break ahead of you, try these tips for creating a tasting party for your little ones.
• Blindfold Taste Test – Have the kids close their eyes and see if they can distinguish the taste between different types of berries like strawberries, blackberries, raspberries etc. Ask them to name the fruit, how does it taste and what does it feel like on their tongue.
• Smoothie Surprise – Make 3 different types of fruit and/or vegetable smoothies. Get the kids to taste them and make their guess on what went into the “recipe”. For small children, showcase all the ingredients so they can point out the flavours to help them come up with options.
• Survivor Challenge – Place a selection of different and exotic fruits and vegetables on small plates with bowls as covers upside down on them (a la Survivor) and get the kids to taste them. Make a game out of it by creating teams and challenging them to see which team can try more.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at www.groovemamma.com
February has our thoughts turning to romance with the approach of Valentine’s Day. This year picture yourself romantically holding hands across a beautifully prepared meal while the flicker of candles light up your loved one’s smile. Can you see it? No? Could be the two kids crawling under the table and your exhaustion from preparing the meal alone blurring your vision!
For some, preparing a meal at home has all the romance of a crowded bus stop. But it doesn’t need to be if you take a different approach and look at it as a way to spend quality time with your loved one. One of you not a cook? Don’t worry, there are always simple things to do in the kitchen such as boiling water, setting the table or opening the wine!
To help create a romantic and fun atmosphere in the kitchen here are a few tips to help get you on your romantic journey.
• Banish the bright lights. Dim the switch, choose the under the counter lights or light candles to help with the relaxed mood.
• Prepare a special drink to enjoy together while cooking. My recipe for Sgroppino below is a perfect starter with fresh oysters. Give the non-cook the task of keeping these flowing!
• Play a collection of your favourite and most memorable songs to reminisce about together.
• Feed the kids early and rent their favourite movie for them to watch; it should buy you a few hours at least! • Keep your menu simple and easy to prepare. Cooking together should be fun and enjoyable, now is not the time to try complicated recipes. Chicken Piccata and Creamy Brown Sugar Strawberries are simple yet delicious.
Sgroppino
Serves 2
Ingredients:
• 1 cup (250ml) of chilled Prosecco (or any sparkling wine)
• 2 tbsp chilled Vodka
• 1/3 cup frozen lemon sorbet (or gelato)
• ¼ tsp chopped fresh mint leaves
1. Pour the Prosecco and vodka into 2 champagne flutes dividing equally.
2. Spoon a scoop of the sorbet into each flute.
3. Top with fresh mint and serve immediately.
Freshly Shucked Oysters and Mignonette Serves 2
Notes: If you don’t want to shuck the oysters, pick shucked ones up from your local seafood store on your way home and keep them on a plate of ice in the back of your fridge until ready to eat.
Ingredients:
• 12 freshly shucked oysters on the half shell
• Lemon wedges, to serve
• 1 shallot, finely diced
• 125ml (1/2 cup) red wine vinegar
1. For the Mignonette sauce, stir the shallot and vinegar together in a small bowl. Season to taste with salt and pepper. (Note: the sauce can be prepared the night before and kept in the refrigerator to let the flavours infuse.)
2. Serve the oysters with the lemon wedges and the sauce for drizzling. Enjoy these casually in the kitchen with the Sgroppino while you are preparing the main meal.
Chicken Piccata
Serves 2
Notes: To butterfly a chicken breast, lay the breast on a cutting board. Using the edge of a sharp knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. Keep that edge intact and open the breast along the “fold.”
Ingredients:
• 1 skinless, boneless chicken breast, butterflied and then cut in half
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 65ml (¼ cup) fresh lemon juice
• 125ml (½ cup) chicken stock
• 2 tablespoons capers (from jar), brine rinsed off
• Chopped fresh parsley, for garnish
1. Season chicken with salt and pepper. Place the flour on a plate and dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 1 tablespoon of butter with 1 tablespoon olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes or until chicken is browned. Turn chicken over and cook for 3 minutes. Remove, transfer to plate, cover to keep warm.
3. Into the same pan, add the lemon juice, stock and capers. Bring to boil, scraping up brown bits from the pan for extra flavor. Season to taste. Return the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 1 tablespoon butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
4. Serve with rice, roasted potatoes, steamed vegetables or green salad.
Creamy Brown Sugar Strawberries
Serves 2
Ingredients:
• 12 large strawberries, cleaned with stem still attached
• 1 cup light sour cream
• 1 teaspoon pure vanilla extract
• ½ cup brown sugar
1. In a small bowl, combine the sour cream and vanilla.
2. To serve, using the stems as handles, dip the strawberries in the sour cream and then into the brown sugar. Enjoy!
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at www.groovemamma.com
Food personality, cooking teacher, mom and serial home entertainer Nadine Hughes, author of the new E-Book: “The Groove Mamma Goes Gourmet: Easy Ways to Put the Fun Back into Entertaining,” has recently won the prestigious Gourmand World Cookbook Awards in the Best Entertaining Cookbook category for Canada. “With over 26 000 cookbooks being published around the world every year, it’s an honour and a joy to have been selected amongst so many entries,” says Hughes.
The Gourmand World Cookbook Awards was founded by Edward Cointreau in 1995 (originally titled The World Cookbook Awards). The awards are designed to honour those who “cook with words” and due to “The Groove Mama Goes Gourmet’s” impressive win, Hughes has a chance to compete in the Best in the World cookbook category in Paris in February, 2010. This is particularly impressive because Hughes’ book is an E-Book and not a traditional print offering.
Part of the cookbook’s massive appeal is that Hughes understands just how time-strapped many of us are, which is why she offers a host of elegant menus, recipes and tips designed to get the party started right. Flavour-packed, accessible recipes and tips that deliver are the book’s mainstay, as is Hughes’s “no-stress” cooking approach. This is a one-stop party-planning resource - from providing general tips on planning and hosting a party, to providing menu and recipe ideas. Hughes also provides many useful tips on getting organized in advance – including insights on preparing a room, setting a table as well as a detailed schedule for starting your preparations.
“What a thrill to be recognized by Gourmand! The Groove Mamma is an extension of me so to have my words and thoughts bestowed this award is a great inspiration for me to keep on doing what I do!” says an excited Nadine.
About the Author Nadine Hughes is the creator and owner of, The Cook’s Companion, through which she offers kitchen consultations and menu planning services as well as a cooking and entertaining school that offers classes for adults and teens throughout Southern Ontario. She is also a published writer, Delicious Dishes columnist for our E-Magazine, and avid blogger who is often called upon for “emergency” cooking and entertaining advice. In addition to The Cook’s Companion, Nadine launched the internet based The Menu Companion in February 2008, which markets and sells comprehensive menu planners that focus on the planning and preparation of dinner parties. This concise e-book is the perfect summer stress saver – and who better to take sage party advice from than the original partying mamma herself!
Stress-Free Tips for Holiday Entertaining- From the Groove Mamma Nadine Hughes
With the holiday season around the corner, Nadine Hughes- hostess, caterer, cook and entertainer extraordinaire- suggests you take stress out of party planning and live it up by following her tips. “Making the most of your holiday entertaining,” says Hughes, “means keeping it simple by not trying to do too much.” Here are her Top 5 Tips for stylish, stress-free fun this holiday season (and that especially means You, if you’re hosting):
1. Make a List and Check it Twice! There’s so much to do during the holidays on top of your everyday responsibilities- so it’s a great idea to keep track of what you have to do, from shopping to decorating to cooking. Whether it’s a day-timer, a free online resource like Google Calendar or a piece of paper taped to your fridge - making lists, schedules and timelines will help keep your head clear for other more important tasks like stocking the bar!
2. Do Ahead. When making your list, make sure that you plan your holiday menus around recipes that can be prepared in advance and add them to your calendar. Hors d’oeurves or cookie dough that freeze well and can be popped into the oven at a moments notice or sauces and side dishes that keep for a few days in the refrigerator are time and sanity savers. For great do-ahead recipes and ideas, check out the recipe section of http://www.thecookscompanion.ca
3. Keep It Simple. Keeping your holiday parties simple will put the focus back on spending time with your loved ones and not spending it alone in the kitchen. Don’t feel that you have to host a cast of thousands and make a 7 course meal to keep everyone happy. Instead, have friends over for a specialty drink and a cheese tray or welcome them in from the winter’s cold with a buffet of piping hot soup tureens and an assortment of artisan breads.
4. Chose One Signature Cocktail. Don’t blow your holiday budget on trying to stock a full bar. Instead have some fun and wow your guests with a sexy seasonal cocktail (see below for Nadine’s Apple Nog recipe). Don’t forget to prepare your bar ahead of time with the ingredients for the cocktail, lots of ice, glasses and non-alcoholic drinks for the drivers in the room.
5. Chill. The ice but more importantly, you! The key to being a great host is making your guests feel comfortable and you can’t do that if you’re not relaxed. So take sometime before the party (put it on your list if you need to!) and do whatever it is that relaxes you. Maybe it’s dancing to your favourite song, relaxing in a scented bubble bath or curled up with a book and a glass of wine, just remember to take a deep breath and enjoy!
For more stress-free party planning tips- from stocking the bar to setting the table, be sure to check out “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining”, available for $7.98 at http://www.groovemamma.com. It’s the perfect hostess gift and your antidote to another ho-hum bottle of wine this holiday season.
APPLE NOG RECIPE COURTESY OF NADINE HUGHES’S THE GROOVE MAMMA WEBSITE Preparation Time: 5 minutes
Cooking time: 0 minutes
Cook’s Notes: A fabulous specialty cocktail that can get your party started off on the right track. To appeal to all guests, there is an alcohol free version as well. Keeping your glasses in the freezer or set in buckets of ice at the bar will help keep the drinks cold without watering them down with ice cubes.
One Drink Ingredients:
Serves 1
• 125ml (½ cup) fresh apple cider
• 125ml (½ cup) eggnog (regular or light)
• Option: 30ml (1 ounce) amber rum
• Cinnamon or nutmeg for dusting
• Candy cane or cinnamon stick for garnish
1. Pour the cider, eggnog and rum, if using, into a shaker. Shake and pour into an iced highball glass. Dust with cinnamon or nutmeg and serve immediately. Garnish with a candy cane or cinnamon stick if desired.
Pitcher Ingredients:
Serves 6
• 1 litre (4 cups) fresh apple cider
• 1 litre (4 cups) eggnog (regular or light)
• Option: 125ml (½ cup) amber rum
• Cinnamon or nutmeg for dusting
• 6 Candy canes or cinnamon sticks for garnish
1. Pour the cider and eggnog (and rum if using) into a large pitcher. Stir vigorously until well combined. Keep in refrigerator until ready to serve – you may need to stir the mixture again prior to serving.
2. Pour into iced highball glasses. Dust with cinnamon or nutmeg and garnish each glass with a candy cane or cinnamon stick.
Nadine Hughes is the creator and owner of, The Cook’s Companion, through which she offers kitchen consultations and menu planning services as well as a cooking and entertaining school that offers classes for adults and teens throughout Southern Ontario. She is also a published writer, “The Groove Mamma Goes Gourmet” and avid blogger who is often called upon for “emergency” cooking and entertaining advice. In addition to The Cook’s Companion, Nadine launched the internet based The Menu Companion in February 2008, which markets and sells comprehensive menu planners that focus on the planning and preparation of dinner parties. Who better to take sage party advice from than the original partying mama herself!
Please forgive me if the odd spelling mistake creeps into the next 50 lines or so. After straining a muscle in my right forearm yesterday, I’m forced to tackle things one handed. I wish I could say I hurt my arm in a hip and stylish way like practicing hot yoga or fighting over that last pair of half priced boots but no; I did it by stirring a pot of risotto! Those creamy little grains of Arborio rice however were worth every bit of discomfort I now feel.
Why was I even bothering to stand over a stove for 45 minutes when there are so many recipes out there that advocate whacking everything into a pot and letting it do its own thing? Because of something I heard Lidia Bastianich say about 15 years ago that has stuck with me ever since . If you don’t know who Lidia is don’t worry, it’s not so much about Lidia but what her message was. Early on in my cooking odyssey, I sat transfixed in front of the TV watching this little Italian woman showcase how to make risotto. It wasn’t the recipe that drew me in (I didn’t even know what risotto was at the time) but it was how she spoke of the love that goes into the dish as she meticulously stirred the pot. How taking 45 minutes out of her busy day was not a lot to ask of herself when it brought such love and comfort to her family. She talked about taking time to caress each grain of rice with broth to gently coax the starch out, rewarding you with a beautiful meal. Lidia compared cooking risotto to raising her children; taking time to listen to them, surrounding them in love and then watching them emerge into beautiful people.
I’m reminded of her words not just when after a long day I’m too tired to stand over a pot of risotto but every time I set out to nourish my family whether it is through food or simply spending time with them. Life is crazy and tiring but if you put the effort in, it’s amazing the reward you get back. Which leaves me with a sore arm, a delicious risotto and one happy (and well fed) family! Spoil your family today with Lidia’s recipe for Basic Risotto – just remember to switch hands every once in a while! Enjoy!
BASIC RISOTTO
Makes 4 main-course or 8 first-course servings
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Notes: Use this recipe as your main plan for making risotto and then once you master it be inspired by adding ingredients such as sautéed mushrooms, bacon or spinach. The texture of a properly cooked risotto is creamy, with each grain of rice separate and al dente. To achieve that, you are actually coaxing the starch gently out of the grains of rice. Adding cold stock to the risotto may cause the surfaces of the rice grains to ‘seize up’ and seal in the starch, instead of releasing it into the liquid.
Ingredients:
• 1.25 Litres (5 cups) hot chicken broth or vegetable broth
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, minced (about 3/4 cup)
• 1 medium leek, white parts only, chopped (about 1 cup)
• 4 to 6 green onions, white and green parts chopped separately
• 2 cups Arborio or Carnaroli rice
• 75ml (1/3 cup) dry white wine
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter, cut into 4 pieces
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
1. Pour the broth into a medium saucepan and keep it warm over low heat.
2. Heat the olive oil in a wide heavy based stock pot over medium heat. Stir in the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the leek and the white parts of the scallions and cook, stirring, until the onion is golden, about 6 minutes. Adjust the heat under the pan as the onion browns so that it cooks slowly with gentle bubbling.
3. Stir in the rice and continue stirring until the grains are coated with oil and
“toasted” – the edges become translucent – 1 to 2 minutes. Pour in the wine and let it boil, stirring the rice, until evaporated. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice. Bring to a boil, then lower the heat so the broth is at a lively simmer. Cook, stirring constantly, until all the broth has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, pouring in the remaining hot broth in small batches – each addition should be just enough to completely moisten the rice – and cook until each batch of broth has been absorbed. Stir constantly until the rice mixture is creamy but al dente; this will take approximately 16 to 20 minutes from the time the wine was added. Adjust the level of heat throughout cooking so the rice is simmering very gently.
4. Remove the pan from the heat; stir in the butter and green parts of the
scallion until the butter is completely melted. Stir in half the grated cheese,
taste the risotto, and add salt, if necessary, and pepper.
5. To serve, ladle risotto into warm, shallow bowls and serve immediately after finishing. Either top each serving with some of the remaining grated cheese or pass the cheese separately.
*Recipe adapted from Lidia’s Italian American Kitchen by Lidia Matticchio Bastianich, 2001
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also a published author and avid blogger who is often called upon for “emergency” cooking and entertaining advice. Pick up a copy of her latest eBook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” for $7.99 at www.groovemamma.com.
As a society of busy people who work in the home, out of the home and sometimes both, we can be masters of organizing our schedules, our home offices and our families. Why is it then that with all we have to do meal times become one of the most stressful issues of our day? Often the problem lies in how our kitchen is laid out and how we work in it. The fridge and pantry may be full but you find yourself staring blankly at the contents trying to find inspiration to make yet another meal and hopefully a healthy one at that. If your cooking spirit has left you low and you feel like you need to restore order to your kitchen then it might be time to bring in a coach. A kitchen coach that is!
Like a fitness trainer, a kitchen coach can help you and your family make a healthy change to your life not only physically through better eating habits but mentally by relieving stress in the kitchen. Nadine Hughes, owner of The Cook’s Companion, a lifestyle cooking and entertaining school offers her clients a specialized service called The Kitchen Companion – Personalized Kitchen and Meal Coaching. This is an in home service that provides meal assessment, kitchen and pantry re-organization, cooking instruction and on-going support all geared towards your lifestyle. “If you have a well stocked pantry then cooking a fast and fresh meal should be a simple affair. It’s knowing what to put into your pantry and how to keep it stocked and organized that are the difficult parts!” comments Nadine.
Here are a few simple organizing tips from Nadine to help get your kitchen back into form and working for you.
Tip #1 - Location:
• Make sure your pantry is cool, dark and well ventilated, not musty or damp.
• It should be easily accessible to your everyday cooking area.
Tip #2 - Pre-Organization:
• Review your pantry and throw out all the items that have past due dates, are stale or crushed.
• If there are unopened items that you have not used within the last 12 months consider donating them to a food bank or make a list of them and post them on your fridge. This will remind you that you have them and may inspire you to use them up.
• Each week before you go grocery shopping, make a mental list of some of the ingredients you would like to use up that week and purchase accompanying ingredients to finalize your recipes.
Tip #3 - Initial Organization:
• Maximize your space. Invest in pantry organizers or use containers that you already have such as:
o Lazy Susan’s for hard to reach corners and for those items that have a tendency to drip or spill easily. Easier to take out and clean a Lazy Susan than a whole cupboard.
o Wire racks for double height storage
o Pull out wire drawers or riser shelves to eliminate the inability to see the back of the cupboard
o Hanging door rack for spices or smaller items
o Consider square storage containers instead of round which take up less room in the refrigerator and pantry.
• Organize for how you personally think or cook. Set up suggestions:
o By type (ex. Cans, bottles, bags – similar to grocery store)
o By people (lower shelves for kid friendly items)
o By purpose (baking, snacks, ingredients, nationality)
Tip #4 - Ongoing Organization:
• FIFO (First In First Out) – put new items in the back and use up older items first
• Keep a grocery list on the fridge to add items as they get low or run out to help reduce unnecessary trips to the store
• Buy in bulk those items that you know you use on a regular basis such as dried pasta, canned beans, rice, canned vegetables
• Twice a year (or more if you feel it needs it) take everything out of the pantry, clean it out, purge and reorganize. You might be surprised at what you find or even how your cooking needs have evolved.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also a published author and avid blogger who is often called upon for “emergency” cooking and entertaining advice. Pick up a copy of her latest eBook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” for $7.99 at www.groovemamma.com.
As a great Australian saying goes, my two sons are like chalk and cheese. Completely different in likes, dislikes, tastes and habits. Differences are certainly what make the world interesting but sometimes it can be a bit challenging at meal times. My oldest son, who is 8, has a palette like a European; the more savoury and spicier the better. He’s the one diving into the appetizers meant for adults and wolfing down the wasabi peas. I recently overheard him asking his friends what their favourite foods are. Most came back with pizza, pasta and bread where as he shot back with sushi and sashimi and then proceeded to describe every minute detail of it such as seaweed, raw fish, eel and fish eggs! This description was met with gagging noises only boys can perfect but none more choke worthy than my 4 year old son. He falls into the European category too but only so long as it comes with a side of pasta and garlic bread.
My meal philosophy has always been that I will not be a short order cook and as a family we will share one meal, whether you chose to eat it or not is up to you. There may be some nights when the little one goes to bed a bit hungrier than the older one but he never fails to “suffer” through dinner the next night by washing everything down with a big glug of milk. Some parents might consider this cruel but I believe that our kids are born with a fairly flexible palette and it is us as adults who impose certain likes and dislikes on our kids from an early age. In my experience every time an adult tells a child they won’t like a certain food then invariably they don’t. Whereas if you don’t make a big deal of it, keep offering different types of flavours and textures and not get frustrated or give in to the meal demands of a 4 year old, they will eventually open up their minds and their mouths.
It doesn’t happen over night however. For the last few years I have been trying to convince my son that tomatoes are really a fruit and taste sweet. Considering tomatoes are one of my favourite summer foods, I need to get the rest of my family in line with this thinking too!! This year I decided to give my youngest more control over what goes on his plate by having him pick certain vegetables to grow in a container gardens. Cherry Tomatoes which are perfect for containers were a natural choice but we have had great success also with mini cucumbers, jalapeno peppers, baby celery and green bunching onions. All small enough to grow in a few pots on the deck and easy enough for the kids to maintain. They have had a ball watching the plants develop from buds to flowers to vegetables. And they seem to be enjoying the “fruits” of their labour. The other day I spied out of the corner of my eye my 4 year old picking a baby celery stalk out of the pot and munching away on it. Never mind he probably got a bit of dirt and grit in his teeth but he did it by his own doing and not my nagging.
So although the cherry tomatoes are still being enjoyed more by the raccoons and myself than the kids, they are at least involved in their food choices from picking out the types and varieties to how their appear on their plate.
It’s not too late to plant a few veggies in a small pot and get your kids involved – they might just surprise you!
Here’s a cool sandwich idea that satisfies the sushi lover and the non-sushi lover in my family and makes the most of our mini cucumbers we are growing.
CUCUMBER RICE SANDWICHES
Preparation Time: 20 minutes + at least 2 hours refrigeration (up to 24 hours)
Cooking Time: 30 minutes
Makes 32
Ingredients:
• 4 cups cooked warm sushi rice
• 2 ½ tablespoons rice-wine vinegar
• 1 teaspoon salt
• ½ cup cream cheese, room temperature
• ½ English cucumber, thinly sliced
• 2 tablespoons sesame seeds
1. Line a square glass baking dish with plastic wrap. Toss warm rice with vinegar and salt in large bowl. Firmly press half into dish. Spread with ¼ cup cream cheese. Layer half the cucumber slices on top, overlapping. Repeat. Cover with plastic; top with a weighted baking dish. Refrigerate at least 2 hours or overnight.
2. Lift out; transfer to cutting board. Cut into small rectangles. Dip 1 short and 1 long side of each sandwich in sesame seeds. Serve within 4 hours.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations and menu planning services as well as a cooking and entertaining school that offers classes for adults and teens throughout Southern Ontario. She is also a published writer and avid blogger who is often called upon for “emergency” cooking and entertaining advice. Pick up a copy of her latest eBook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” for $7.99 at www.groovemamma.com
Do you ever find yourself so immersed in the daily tasks of life that time just seems to escape from you? You keep meaning to pick up the phone and say hello to a friend you haven’t spoken to in ages but you get so wrapped up in your own life that the days turn into weeks which turn into months. I know I do. Now if the relationship is solid, you can pick up where you last left off without missing a beat but sometimes it does take time and effort to keep those friendship fires burning.
Last week I had the good fortune to meet a group of ladies that reminded me how important it is to keep throwing those logs on the fire! I gave a cooking class to 8 wonderful ladies who have been meeting for dinner once a month for over 35 years. Together they have gone through marriages, divorces, births, deaths, illnesses, adversities and triumphs. The one constant however has been their friendship and their ability to take time to nurture it.
In planning the menu with two of the ladies, I thought “What could I possibly teach these women that they haven’t already experienced together?” I’ve never struggled over a menu so much before but in the end, it didn’t matter what I prepared for them. I could have served them a peanut butter and jam sandwich and they would have been happy! They were content to share each other’s company again; talk about what was going on in each of their lives and to share with me some wonderful stories of their dining adventures together. What a treat!
After a long 5 hour class, I went home exhausted but thrilled and inspired to meet this great group of friends. It was too late to call any of my friends that night but come the next morning I was the queen of the social butterflies! So ladies, “Come on over. You bring the wine, I’ll make the peanut butter sandwiches and let’s talk about nothing but everything!”
Sweet Potato Fritters are the perfect sharing food to nibble on with a glass of wine. I make them in batches and freeze them in advance. Then when it’s time for some girl company, I pop them in a 375 oven for 20 minutes or until they’re heated through. A bit more work than a peanut butter sandwich - but then aren’t your friends worth it?
Ingredients:
• Vegetable oil
• 800g sweet potato, peeled and coarsely grated
• 6 green onions, chopped
• 1 teaspoon grated lime zest, green part only
• ½ cup coriander leaves, roughly chopped
• 2 red chillies (preferably Serrano), seeded and finely chopped
• 75g ( ½ cup) plain flour
• Salt and pepper to taste
• 3 eggs, separated
• 1 cup sesame seeds
• Sweet Chili Sauce, for dipping
1. Heat 1 tablespoon vegetable oil in a large non-stick pan, add sweet potato and stir over high heat for 3-4 minutes or until just soft. Remove from heat, cool slightly.
2. In a medium bowl, combine cooled potato, green onions, lime zest, coriander, chillies and flour. Season to taste with salt and pepper. Add egg yolks and mix until well combined.
3. Using an electric mixer or hand held mixer, whisk egg whites until soft peaks form, then gently fold into sweet potato mixture. Shape ¼ cupfuls into 12 small rounds (about 5cm diameter).
4. Place sesame seeds on a plate. Coat the fritters all over with the sesame seeds, using your fingers to press the seeds down. Place on a baking tray, lined with parchment paper, cover and refrigerator for 2 hours. (Note: The fritters can be prepared and kept in the refrigerator up to 24 hours.)
5. Heat enough oil to cover the base of a large non-stick frying pan and cook fritters, in batches, on both sides. Drain on paper towel. (Note: Cooked fritters can be frozen in an airtight container. Reheat in a 180C/375F oven until heated through. Approximately 30 minutes for frozen and 20 for defrosted fritters.
6. Serve fritters on their own or with a sweet chili sauce for dipping.
Nadine Hughes is the creator and owner of, The Cook’s Companion, through which she offers kitchen consultations and menu planning services as well as a cooking and entertaining school that offers classes for adults and teens throughout Southern Ontario. She is also a published writer and avid blogger who is often called upon for “emergency” cooking and entertaining advice. In addition to The Cook’s Companion, Nadine launched the internet based The Menu Companion in February 2008, which markets and sells comprehensive menu planners that focus on the planning and preparation of dinner parties.
Look for Nadine’s first ebook “Groove Mama – Rediscover Your Fun Side By Throwing a Great Party” available for CAN$7.99 at www.groovemamma.com.
As I write this I am sitting outside in my backyard enjoying my first coffee of the morning. It is one my favourite things to do in the summer but even more so in the month of June. I creep down the stairs past my kids rooms, successfully avoiding the creaky part of the landing, pour myself a cup of coffee, sit on the back deck and collect my thoughts for the day. Not as hot and muggy as the traditional months of summer, June mornings seem to bring together all the right elements for the perfect cup of coffee. The air smells fresh, the grass glistens from the overnight dew, the birds happily chirp away and my coffee tastes better than it ever does. It’s the same coffee mixture I brew 365 days a year but for those 30 days in June, it seems more aromatic, the cup more comfy in my hands and the sense of satisfaction I get from it far greater.
Where and how you eat your food plays an important role in the enjoyment you get out of it. Just like my June coffee mornings, a glass of red wine in front of a crackling fire on a winter night tastes better to me than a glass of white. My kids say that cookies taste the best when I’m swiping their hands away as they sneak them off the just baked tray rather than the cooled ones in the cupboard I have no problem with them having.
The summer will soon be upon us and I vow this year to try and make our meals tastier and more memorable. I’ll spread out the picnic blanket a little more even if it’s only on the living room floor on a rainy day and I’ll take the time to walk out the few steps to the deck to enjoy an afternoon snack even if I think I’m too busy for it.
Think about how your surroundings affect you and how they play a role in your meal times. Conjure up your favourite food memories and try to recreate some of those elements into your everyday. Maybe it’s setting the table with a red and white check table cloth that reminds you of a favourite bistro or as simple as eating a Popsicle on the front step like a kid again.
Growing up, Black Forest Cake was always the cake of choice for our family birthday celebrations. Every time I see or taste the classic flavours, cherry and chocolate, I feel like it’s a birthday celebration! Here is a take on the traditional cake by making it into ice cream brownies. Perfect for a summer treat, a fun birthday dessert or a great picnic addition if packed between ice packs. Enjoy.
BLACK FOREST ICE CREAM SANDWICHES Makes about 24 brownies, 12 sandwiches
Preparation Time 30 minutes + 4 hours freezing time
Baking Time 15 minutes
Ingredients:
Brownies:
• 1 cup butter
• 125g (4 oz)unsweetened chocolate, chopped
• 2 cups granulated sugar
• 7.5ml (1 ½ tsp) vanilla extract
• 2 eggs
• 1 ¼ cups all purpose flour
• 3 tbsp unsweetened cocoa powder, sifted
• ¼ tsp baking powder
• ¼ tsp salt
Filling:
• 1.5L (6 cups)burgundy cherry ice cream
• 90g (3 oz) bittersweet chocolate, finely chopped
• ½ cup cherry jam
1. Preheat oven to 185C/350F.
2. Line a 17×11 inch jelly-roll pan with aluminum foil or parchment paper. Grease lightly.
3. In large saucepan over low heat, melt butter and chocolate, stirring constantly until smooth. Remove from heat and let cool slightly.
4. Whisk in sugar and vanilla, mixing until blended. Add eggs, 1 at a time, whisking thoroughly after each addition. Combine flour, cocoa, baking powder and salt. Stir into chocolate mixture, mixing until smooth. Spread batter evenly in prepared pan.
5. Bake in centre of oven for about 15 minutes or until set. Cool completely on wire rack then remove from pan.
6. Soften ice cream slightly. Stir in chocolate and return to freezer until firm, about 1 hour.
7. Trim edges from brownie. Cut in half vertically to make two 10×8 inch rectangles. Spread bottom side of brownie with cherry jam. Spread ice cream evenly over 1 piece. Place second on top, bottom side down. Press lightly. Cut into 12 rectangles by making 3 vertical and 4 horizontal cuts evenly spaced. Wrap each sandwich individually tightly in wax paper or aluminum foil. Freeze until firm about 3 hours. Store in freezer.
Nadine Hughes is a mother of two and a Home Entertainer with a vibrant personality and memorable cooking style. As the owner of The Cook’s Companion and The Menu Companion, Nadine is a cooking instructor, food writer, guest speaker and television presenter. She’s also working on her first ebook. For more information on Nadine and her companies contact her directly at thecookscompanion@sympatico.ca or visit www.thecookscompanion.ca and www.themenucompanion.com.
When I tell people what it is that I do for a living, the first question they ask is, “Where did you train as a chef?” When I reply that I am self-taught, the second question is almost always, “Did you learn from your mother?” Now if my mother happens to be there at the time, she laughs hysterically and crows, “She never picked up a pot in all her years at home.” I dryly thank my mom for her kind support and remind her that I never had the opportunity to cook or quite frankly the desire to considering I was being raised by one of the best home cooks I know.
Mom always cooked unbelievable meals for us each and every night. Even when she went back to work part time when my sister and I were old enough to be at home after school on our own, we were the lucky recipients of a fully balanced home cooked meal. So although I never helped out in the cooking (why spoil the broth with one too many cooks) I must admit my mother taught me a lot about life in a kitchen because that’s where we spent the majority of our time. My sister and I might not have been cooking but we were putting away groceries, washing vegetables, setting tables, doing the dishes and being the ever important “taster”. And it’s through my ability to taste a dish and determine what I like about it, what I don’t and how to recreate it with my own twist that has served me well over the years.
So this month as Mother’s Day arrives, I thank you mom for all the unofficial and perhaps subconscious lessons that you did teach me that have helped to craft the mom, wife, daughter and cook that I am today.
Salmon Fishcakes with Avocado and Tomato Chutney is one of my mom’s favourite recipes. The addition of smoked salmon to the fresh salmon makes these cakes moist and savoury. To keep the workload light this Mother’s Day, prepare these with store bought Tomato Chutney or if you’re lucky enough, raid your mom’s pantry for her home made one!
Salmon Fishcakes with Avocado & Tomato Chutney
Serves 4
Preparation Time: 30 minutes + 30 minutes chill time
Cooking Time: 6 minutes
Special Equipment Required: plastic wrap, large non-stick frying pan
Ingredients:
• 1 bunch coriander
• 500g salmon fillet, skin removed, pin-boned
• 200g sliced smoked salmon
• 100g (1/3 cup) mayonnaise
• 25g (1/3 cup) fresh white breadcrumbs
• 2 avocados, cut into small cubes
• ½ red onion, finely diced
• Lemon wedges, to squeeze
• 2 tablespoons olive oil, plus extra to drizzle
• Tomato chutney and crème fraiche (or sour cream), to serve
• 1 vine-ripened tomato, seeds removed, finely chopped
• Balsamic vinegar, to drizzle
1. Wash coriander well. Roughly chop leaves; finely chop stems, then place in a bowl.
2. Thinly slice salmon fillet, then cut both fresh and smoked salmon into thin strips. Place in the bowl with the coriander, then add mayonnaise and breadcrumbs. Season with sea salt and black pepper and mix well. Using damp hands, shape into 4 thick patties. Tightly wrap each fishcake in plastic wrap, place on a plate and chill for 30 minutes so they hold their shape.
3. Meanwhile, toss avocado and onion in a bowl. Season and squeeze over a little lemon, then cover and set aside.
4. Heat the oil in large non-stick frying pan over medium heat. Add fishcakes and cook for 2-3 minutes each side until golden but still pink in the centre.
5. Carefully remove from the pan and divide among 4 serving plates. Place a spoonful of avocado on each fishcake, then top with tomato chutney and crème fraiche. Scatter with a little fresh tomato, drizzle with the vinegar and extra oil, and serve with lemon wedges.
Nadine Hughes is a mother of two and a Home Entertainer with a vibrant personality and memorable cooking style. As the owner of The Cook’s Companion and The Menu Companion, Nadine is a cooking instructor, food writer, guest speaker and television presenter. For more information on Nadine and her companies contact her directly at thecookscompanion@sympatico.ca or visit www.thecookscompanion.ca and www.themenucompanion.com.
