SAVOURY ASPARAGUS TART WITH GRUYERE AND GOAT CHEESE

It’s almost the end of asparagus season here in Toronto and I need to share this recipe with you before it’s too late!  This has become my go to appetizer – so if you happen to come to my house for dinner this savoury tart may just be on the menu otherwise you will have to make it for yourself!

I also love and make a tomato version of this tart.  You can find the recipe in the summer 2013 issue of EdibleToronto, the beautiful food magazine that is all about food and everything that celebrates food.

While other veggies are still growing in the soil and soaking up the sun, asparagus is one of the first vegetables harvested in spring.

Savoury Asparagus Tart

Serves:  6 as an appetizer

Ingredients:

  • 1 sheet (from 450 g pkg) frozen butter puff pastry, thawed
  • 1 lb fresh asparagus
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 egg, beaten
  • 1 cup shredded Gruyere cheese
  • 1/2 cup goat cheese
  • 2 tsp chopped fresh basil
  • 2 tsp chopped fresh thyme

Directions:

  1. Line a baking sheets with parchment paper; set aside.
  2. On lightly floured surface, roll out pastry to 10-inch square; transfer to prepared pan. Using fork, prick pastry all over; refrigerate for 30 minutes.
  3. Bake pastry in centre of 400°F (200°C) oven until light golden and puffed, 12 to 15 minutes. Let cool slightly.
  4. Brush pastry all over with some of the egg; sprinkle with cheeses, leaving 1-inch border. Arranges the asparagus on top of the cheese. Drizzle with some olive oil. Scatter the fresh basil and thyme over the asparagus.
  5. Return to oven and bake until golden and puffed, 12 to 15 minutes.
  6.  Let cool for 5 minutes; cut into long rectangles or squares. Serve warm or at room temperature.
  7.  (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours. Reheat in 350°F oven for 5 minutes.)
  8.  

ASPARAGUS, STRAWBERRY AND QUINOA SALAD FOR THE MONTH OF MAY

Last Saturday, my friend Deborah invited me to come with her to a Nia class.  It was a special class with live music.  I danced free style and felt free.  After class we had lunch at my house and I put together this salad with fresh Ontario asparagus, strawberries, quinoa and some seeds on top for crunch. Kind of like dancing, but in a bowl!

Ingredients:

  • 1 cup uncooked quinoa
  • 1/2 tbsp extra virgin olive oil
  • 1 leek, sliced
  • 2 garlic cloves, minced
  • 1 bunch asparagus, chopped into 1-inch pieces (cut off the tough ends)
  • 1 cup strawberries sliced in half or quarters depending on size
  • 3/4 cup fresh or frozen peas
  • 1 cup fresh parsley, or fresh mint, or a combination, chopped
  • 1/2 cup pumpkin seeds for garnish (optional)

For the dressing:

  • 2-3 tbsp extra virgin olive oil, you may need more
  • 3 tbsp fresh lemon juice
  • 1/2 tbsp pure maple syrup or honey
  • 1/4 tsp sea salt & lots of pepper, to taste

Directions:

1. Rinse quinoa in a strainer and place into a medium pot. Add 1.5 cups of water and bring to a boil. Reduce heat to low and cover with lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Remove from heat, and let sit covered for 5 minutes.

2. In a large skillet sauté the leeks and garlic in the oil for about 5 minutes over medium heat. Season with lots of salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the peas and heat for a few minutes and then remove from heat.  Let cool slightly before adding the dressing.

3. Whisk together the dressing ingredients and adjust to taste. Pour dressing into the cooked quinoa and veggies. Add the sliced strawberries, parsley and mint. Season to taste with salt and pepper.  Just before serving sprinkle with pumpkin seeds or any seed or nut you like.

BUCKWHEAT, SUNFLOWER & ALMOND RAW CRACKERS SERVED WITH MANGO POMEGRANATE GUACAMOLE

We are almost done our house renovation and have been living at my mother-in-law Florence Hertzman’s apartment.  We have a stellar view of the city, beautiful watercolour paintings by Flo on the walls and lots of family photos of grand-kids and our great grand-parents to look at over and over.  But what I like best is opening up the cabinets and looking at the fine assortment of china, cutlery, serving pieces and delicate dessert plates.  There is also the prettiest collection of tea cups, I find them a bit too small to drink my morning tea but I thought the would make the perfect holders for these raw crackers and guacamole.  Thank you Grandma Flo for sharing your home with us. xo

This raw cracker recipe was inspired from the cookbook Eat Raw, Eat Well by Douglas McNish.

You will need an electric food dehydrator for these crackers.

Ingredients:

  • 2 cups whole raw almonds, soaked for one hour
  • 4 cups buckwheat groats, soaked for one hour
  • 2 1/2 cups raw sesame seeds, soaked for 30 minutes
  • 1 1/2 cups sunflower seeds, soaked for 3o minutes
  • 1 cup whole flax seeds, soak for 30 minutes
  • 1/2 cup chia sees, soaked for 30 minutes
  • 1 cup pumpkin seeds, soaked for 30 minutes
  • 3 cups red bell pepper, chopped
  • 1 cup nutritional yeast
  • 1/4 cup fresh lemon juice
  • 7 cloves garlic
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 cup ground golden flax seed

Directions:

  1. To soak the nuts and seeds place in bowl and cover with water. Drain when ready to use.
  2. In a food processor fitted with a metal blade, process red peppers, nutritional yeast, lemon juice, garlic, salt, and spices until smooth.
  3. Add soaked almonds and buckwheat and process until smooth.
  4. Transfer to a large bowl. Add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds and the ground flax seeds, mix well with a wooden spoon.
  5. Divide batter in your nonstick dehydrator sheets.
  6. Dehydrate at 105 degrees for 18 to 20 hours or until completely dry and crispy.
  7. Cool and store in an airtight container.
  8. Store at room temperature.

Mango Pomegranate Guacamole

Ingredients:

  • 4 ripe avocados (2 pounds total)
  • 1 cup finely chopped white onion
  • 2 fresh Serrano chiles, finely chopped (2 tablespoons), including seeds
  • 1/4 cup fresh lime juice, or to taste
  • 3/4 cup pomegranate seeds (from 1 pomegranate)
  • 3/4 cup diced peeled mango
  • 1/2 cup chopped cilantro

Directions:

  1. Halve, pit, and peel avocados.
  2. Coarsely mash in a bowl.
  3. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro.
    Season with salt and additional lime juice.
  4. Garnish with lime wedges.

Nutritional information for the Buckwehat, Sunflower and Almond Crackers and for the Mango Pomegrante Guacamole can be found at Meal Garden

PISTACHIO AND DRIED-FRUIT HAROSETH

I know this is really good because right now Gordy is eating this on his gluten-free waffle!

Have a  Happy Passover.

Ingredients:

1 1/2 cups unsalted natural pistachios
1/2 cup chopped pitted dates
1/2 cup chopped dried cherries or dried cranberries
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/4 cup sweet passover wine
1/4 cup pure pomegranate juice
1 tablespoon honey
1 1/2 teaspoons fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Directions:

  1. Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.
  2. Combine dates, cherries or cranberries, raisins, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally.
  3. Mix in honey, lemon juice, orange peel, and spices.
  4. Chop pistachios; mix into haroset.
  5. Can be made 1 day ahead. Cover and chil

MY FAVOURITE CHICKEN SOUP

I have been recovering from surgery and many of my friends and family brought me lots of good food to eat, especially soup.  Over the past month I have eaten butternut squash soup, celery soup, leek and potato soup, lentil soup, peas soup and many different variations of chicken soups.  Just writing about soup makes me feel better!  So I thought I would share with you my favourite chicken soup recipe.  Thank you to everyone who brought me soup, muffins, treats, healthy food, books, flowers and good wishes!  This recipe is for you. xo

I have been buying my chicken from Sanagan’s Meat Locker in Kensington Market.

Ingredients:

  • 1 whole chicken, 3-4 lbs- I like organic or naturally raised
  • 2 large yellow onions, unpeeled and quartered
  • 6 carrots, cut into large chunks
  • 4 stalks celery with leaves, cut into thirds
  • 2 parsnips, cut into large chunks
  • 1/4 of a head of cabbage cut in big chunks
  • 2 inches of fresh pealed ginger
  •  big handful of fresh parsley
  •  big handful of fresh dill
  • 6 cloves of garlic, unpeeled
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

 Directions:

  1. Place the chickens in a large stockpot. Cover with lots of water and bring to a boil over medium high heat.

  2. Let the chicken boil for 10-15 minutes, skimming the foam and particles that rise to the surface of the water.

  3. Then add the onions, carrots, celery, parsnips, cabbage, parsley, dill, garlic, and seasonings to the pot. Add 1 tbsp kosher salt to the water. Bring back to a boil.

  4. Simmer, uncovered, for 2 to 3 hours.

  5. When the chicken is done, turn off the heat. Use a pair of tongs to carefully pull the chicken from the broth. Put it on a plate. Taste the chicken broth and season with additional salt and pepper, if desired. Allow the chicken and the broth to cool.

  6. Carefully strain the broth into another pot through a mesh strainer. Reserve the carrots to add back to the soup; discard the spices, herbs, garlic, cabbage and onions.

  7. When the soup is completely cool, skim the fat from the top of the broth, it will come off in a gel-like layer.

  8. Add the chicken in small pieces back into the soup broth with the carrots. Heat and serve with some added dill.

Cooks Notes:

I sometimes discard the carrots and add some fresh ones back into the soup.

MY MOTHERS’S LATKES

 These are my mother’s latkes and they are the best.  Latkes are a lot of work and I could make them, but something special happens when you are an adult and your mother still cooks the traditional Jewish food you love.  These latkes are make with arthritic hands, an old food processor, and lots of love!

All during Hanukkah friends love to share their latkes techniques, do you use matzoh meal or flour, peanut or corn oil, yukon gold or baking potatoes, hand grated or food processor. Then there are the friends who share their recipes of latkes made with sweet potatoes, zucchini, carrots…Me, I am a latke purist. A  latke should be made with simple ingredients, yukon gold potatos, onion, egg, salt, matzoh meal, and be fried in  lots of oil, served with homemade applesauce and sour cream.

Latkes from my  Mother’s Kitchen

Ingredients:
4 medium potatoes, cut in wedges
1 large onion, cut in wedges
3 tablespoons matzoh meal
1 teaspoon salt
2 eggs
vegetable oil for frying (lots)
applesauce, sour cream

Directions:

  1. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
  2. Place shredding disc of food processor into mixing container. Closely pack potato and onion wedges into feed tube.
    Process while using food pusher to press potatoes and onion onto shredding disc. Transfer to mixing bowel.
  3. Place steel cutting blade into container.
  4.  Add  matzoh meal and salt,and eggs. When necessary scrape down sides of mixing container with rubber spatula .
  5. Add shredded potatoes and onion and process for a few seconds until mixed.
  6.  In one or two 12-inch skillets, heat oil to a depth of approximately 1/4 inch.
  7. Drop potato mixture by large spoonfuls into the oil. Flatten each mound slightly and fry in batches over medium-high heat until golden brown on both sides.
  8. Drain on paper towels, changing the towels frequently as they absorb the oil.
  9. To keep the finished pancakes warm and crisp while you fry the rest (or to reheat them if they were fried in advance), place them on a rack set over a cookie sheet in a preheated 300 degree oven.
  10.  Between batches add more oil to the skillet if needed, and make sure that it is hot enough before dropping in more potato mixture.

Serve hot with applesauce and sour cream.

KALE MARKET SALAD WITH HONEY POPPY SEED DRESSING

I just came home with basket full of honey crisp apples, perfect for this recipe.

We ate this salad two days in a row for lunch – to great fanfare from Yale and guess what, not a  protest from Gordy.  I am pretty sure it was the honey in the poppy seed dressing and crisp apples in the salad that won him over, I can be sure it was not the kale!

Ingredients for the salad:

  • 1/2 to a full bunch kale
  • 1 -2 apples, sliced thin (pears would be great if you did not have apples)
  • 3 radishes, sliced thin
  • 1 cup cabbage, sliced thin
  • 1 cup radicchio, sliced thin
  • 1 avocado, cut into small cubes
  • 1 cup cherry tomatoes
  • a big handful of pumpkin seeds
  • a big handful of dried cranberries, (look for the unsweetened kind, which you can find in most health food stores). I have been using Prana Organic Cranberries, they are fruit juice sweetened.
  • 1 block of tofu cut into small bit sized cubes, (optional)

Directions:

  1. Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and add to the bowl
  2. Core the apples, cut them into 1-1/2-inch-long matchsticks, and add to the bowl.
  3. Slice the raddishes, cabbage, and raddico and add to the salad
  4. Half the cherry tomatoes and add to the salad
  5. Dice avacodo into small chuncks and add
  6. Add tofu cubes
  7. Add pumpkin seeds and cranberries
  8. Toss everthink well with the poppyseed dressing and eat.

Ingredients for the dressing:

  • 1/4 cup cider vinegar
  • 2 to 3 tablespoons honey, check for sweetness, you can always add more
  • 3 teaspoons Dijon mustard
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon kosher salt, or more to taste
  • Freshly ground black pepper to taste
  • start with1/2 cup of vegetable oil, your may need more.  I like to use an organic grapeseed oil
  • 1/3 cup small-dice red onion

Directions:

  1. Place the vinegar, honey, mustard, poppy seeds,  salt and pepper in a large bowl.
  2. Whisk to combine.

  3.  While whisking add the oil slowly until all of it is incorporated.

THIS IS MY GREAT-GRANDMOTHER’S GEFILTE FISH

My grandmother Jenny Mandel nee Schwartz, came from Minsk, Russia when she was just a baby. Her mother Mary who I am named after made gefilte fish for her family on Rosh Hashanah and Yom Kippur. When Jenny was old enough to learn her mother taught her and her sisters, Sarah and Edith.

It all starts with fresh fish. According to my mother, Jenny would  pick out her fish, ten pounds of white fish and always one Pike, once home the fish were kept alive in the only bathtub in the house.  The next day newspaper would be spread around the floor and kitchen table, the fishmonger would stop by…it was time to kill the fish.  As a child my mother never took a bath and she never ate the fish! 

When Jenny was in her 80’s it was time to teach my mother Irene. From then on twice a year my mother would make the gefilte fish with her late best friend Theda Warner.  I know that they had a long fun day of cooking, chopping, cleaning and lots of good gossip!  And fortunately we don’t have to worry about the bathtub, we can buy our fish already cleaned from Nortown!

Well, my mother turned 80 this year so I guess it is time I learn to make the fish!

I hope to carry on the tradition with my grandmother’s handwritten recipe.

 My mother Irene.

COOKING PAELLA WITH MY BROTHER

My brother Lawrence loves to cook.  He makes a killer pasta sauce, an authentic chicken parmesan but when I hear that he will be cooking paella I know that I will be eating very well.  I wanted to learn his secret so I have asked him and Judy to the cottage with one thought,  paella for dinner.  So instead of bathing suit, sun block and flip flops he arrived with a paella pan in hand, a bag of bomba rice, tiny threads of saffron and a bottle of Spanish wine, so here we go….

As with many authentic recipes there are many variations, but here are a few of the secrets from my brother that you must follow…

 You must make a sofrito (composed of tomatoes and onions), you must use a rice called ” bomba” but any paella rice from Valencia will do, there must be a mix of proteins in the dish, and it must develop a caramelized crust of rice called socarrat at the bottom of the pan which is the prize of a well-made paella. And our fav tip, you must drink Spanish wine!

When making the sofrito, we sautéed a mixture of  finely chopped onions, garlic, and a tin of very good tomatoes.

The bomba rice is able to absorb three times its volume in liquid, so it is perfect for paella recipes. You can buy this rice at Pasquale Bros in Etobicoke.

Traditional paella is cooked outdoors, over wood-fire coals, which gives a pretty even heat to a wide pan. Guess who got the grill going for us…my own personal grill master, Gordy!

Our pan of grilled seafood and chorizo paella and to our surprise we were  halfway through eating when I noticed that we did have the crispy socarrat on the bottom of the pan!  BRAVO!

MEXICAN GRILLED CORN

I have had many memorable times with my friend Jayne. We go way back to summer camp in Temagami, we ran a hand-painted t-shirt business from our basements, I have followed her in snowshoes, in sail boats and on an almost road trip to find Sondheim…Merrily We Roll Along is the beat that Jayne rolls with.

During the summer I am lucky to spend a weekend at her cottage where we do a lot of good eating and this Mexican corn was on the menu.  When you eat this corn you really just need a bottle of chardonnay, and lots of napkins, but  no matter how and when you eat it, the end result is always the same: a sweet, crunchy, spicy,  juicy messy taste of summer.  So here’s to good friends!

This grilled corn is perfect to make in late July or August when the corn is fresh.

I love the charred kernels.

Mexican Grilled Corn
Serves 4

Ingredients:

  • 4 ears sweet corn
  • 1/4 cup mayonnaise
  • 1/2 teaspoon lime juice
  • 1/8 teaspoon cayenne pepper of chile powder
  • salt, to taste
  • 2/3 cup crumbled cotija anejo cheese (substitute parmesan or feta)
  • lime wedges
  • extra cayenne pepper of chili powder, for sprinkling
  • fresh finely chopped cilantro for optional garnish

Directions:

  1. Soak corn (in husks) in cold water for 25-30 minutes.
  2. Prepare a medium-hot grill.
  3. Peel back the corn husks leaving them attached at the end. Remove the silk. Pull the husks back up and tie with a spare piece of husk or a small piece of cooking twine.
  4. Place the ears on the grill. Cook 15 – 20 minutes, turning several times to ensure even roasting.
  5. Then cool ears slightly, pull back the husks (to use as handles) and place the ears directly on the grill (with husks overhanging the side) for 5-7 minutes, or until they reach desired level of charring.
  6. Place crumbled cheese on a plate large enough to fit an ear of corn.
  7. In a small bowl mix the mayonnaise, lime juice, cayenne pepper or chile powder, and salt.
  8. When the corn is cooked, brush each ear with some mayo sauce then roll in the cheese.

Serve with lime wedges, additional cayenne pepper or chili powder, and fresh finely chopped cilantro.

** Cotija anejo, a mild-flavored Mexican cheese with a crumbly texture, can be found in Mexican markets or in the refrigerator section of most major supermarkets. Queso fresco, another mild Mexican cheese, is a good substitute and also can be found in most major supermarkets.