Garlic Soup

 

YIELD: 4 servings

TIME: 30 minutes

INGREDIENTS:

  • 4 garlic cloves, minced, plus 1 garlic clove, cut in half
  • Salt to taste (about 2 teaspoons)
  • 1 bay leaf
  • ¼ teaspoon dried thyme, or a few sprigs fresh thyme
  • ½ cup pasta, such as elbow macaroni, orecchiette or fusilli
  • 1 cup frozen peas
  • 4 slices country-style bread, cut in half, or 8 slices baguette, lightly toasted
  • 2 large eggs, beaten
  • 1 tablespoon extra-virgin olive oil
  • Ground pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons freshly grated Parmesan or Gruyère cheese

PREPARATION:

  1. Bring 6 1/2 cups water to a boil in a 3- or 4-quart saucepan. Add
    minced garlic, salt, bay leaf and thyme. Cover and simmer 15 minutes.
    Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs, if
    using. (Dried thyme will be difficult to remove.)
  2. Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10
    minutes, depending on pasta type. Stir from time to time so that pasta
    doesn’t stick to the bottom of the pot. Add peas and simmer 5 minutes.
  3. Meanwhile, rub toasted bread slices with cut garlic clove and place 2
    pieces in each bowl.
  4. Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of
    the hot soup into eggs and stir together.
  5. Turn off heat under soup and slowly stir in tempered egg mixture. Add
    pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese
    over the top and serve.

From the New York Times

Caprese Salad

Ingredients:

  • 2 tablespoons of olive oil
  • 1 1/2 tablepoons of balsamic vinegar
  • 1 clove of garlic — minced
  • 1 pint of grape tomatoes — diced
  • 1 “container” of Bocconcini cheese — drained and sliced
  • 1 cup of basil leaves — torn
  • Salt and Pepper

Process:

  1. Mix olive oil, balsamic vinegar, garlic, salt and pepper.
  2. In a large bowl, toss together tomatoes, bocconcini and basil.
  3. Add olive oil mixture and mix.

Courtesy of Gigi Loong, In-Store Dietian: gigi.loong@loblaw.ca

 

Basic Quiche

Serves: 6
Prep Time: 10 min
Cook Time: 35 min
 

Ingredients:

  • 1 prebaked 9-inch (23 cm) deep-dish pie shell
  • Filling ingredients (see Variations)
  • 4 eggs
  • 1 1/2 cups (375 mL) evaporated milk or light cream (5%) or half-and-half (10%) (TABLE CREAM)

Instructions:

  1. Spread filling ingredients in pie shell.
  2. Whisk eggs and evaporated milk in medium bowl. Pour mixture over filling.
  3. Bake in preheated 350°F (180°C) oven until a knife inserted near centre comes out clean, 35 to 40 minutes. Let stand for 5 to 10 minutes before serving.

Video:

Variations:

Corn Quiche: Combine 1 cup (250 mL) fresh, canned (drained) or frozen (thawed) corn, 3/4 cup (175 mL) shredded Cheddar cheese, 1/4 cup (50 mL) finely chopped onion, and 2 tbsp (30 mL) chopped fresh parsley.

Quiche Lorraine: Combine 6 slices crumbled crisp bacon, 1 cup (250 mL) shredded Swiss cheese, 1/4 cup (60 mL) minced green onion, 1/4 cup (60 mL) each green and red pepper strips, 1/4 tsp (1 mL) ground nutmeg, and 1/4 tsp (1 mL) dry mustard.

Mushroom Quiche: Combine 1 cup (250 mL) sautéed sliced mushrooms, 1/2 cup (125 mL) shredded Cheddar cheese, and 1 tsp (5 mL) dried thym.

Shrimp or Crab Quiche: Combine 1 cup (250 mL) cooked shrimp or crabmeat, 3/4 cup (175 mL) shredded Swiss or Gruyere cheese, 1/4 cup (60 mL) chopped onion, 1/4 cup (60 mL) chopped green pepper, and 1 tsp (5 mL) dried tarragon.

Ham and Cheese Quiche: Omit pie shell. Spray pie or quiche pan with cooking spray. Line with crustless bread slices. Combine 3/4 cup (175 mL) shredded Swiss cheese, 3/4 cup (175 mL) diced cooked ham, 1/4 cup (60 mL) chopped red or green bell pepper, and 2 tsp (10 mL) finely chopped fresh chives.

Four Spice Salmon

 

INGREDIENTS

  • 4 6-ounce skinned salmon fillets
  •  Salt and black pepper
  • 1 tablespoon coriander seeds or ground coriander
  • ¼ teaspoon whole or ground cloves
  • 1 ½ teaspoons cumin seed or ground cumin
  • 1 teaspoon freshly grated nutmeg
  • 2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter

PREPARATION

  1. Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
  2. Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
  3. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.

TIME: 20 minutes

 

Michael Kraus for The New York Times:

Fish fillets can be a weeknight cook’s savior. They are healthful and easy to prepare, require little time to cook and take well to all manner of spices. In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust. Flip once, and that’s it. For the best results, use fillets of equal sizes, cook them to medium rare, and use freshly ground spices. If you have only pre-ground, be sure they haven’t gone stale sitting in your cabinet too long. (Yes, spices can go stale.)

https://cooking.nytimes.com/recipes/1014578-four-spice-salmon?

Mussels with Fennel

Ingredients:

  • 2 tablespoons of butter
  • 1/3 cup of chopped onions
  • 1 1/2 cup of Ommegang  Belgian-style Abbey Ale
  • 1 teaspoon fennel seeds
  • 1 bay leaf
  • 2 pounds mussels

Directions:

  1. Melt butter in large saucepan or Dutch oven over medium heat.
  2. When foam subsides, add onions, saute until soft: about 5 minutes.
  3. Sit in Ommegang, fennels seeds and bay leaf. Add mussels. Cover pan tightly, steam only until mussels open: 3-4 minutes.
  4. Remove mussels with a slotted spoon to bowls. Discard any mussels with unopened shells. Strain Ommegang juice into bowls.
  5. Serve with hearty bread.