Crispy Black Cod Fillets with Fennel Tzatziki and Lemony Orzo Risotto

Crispy Black Cod Fillets with Fennel Tzatziki and Lemony Orzo Risotto

With the awakening of Spring comes one of our eagerly awaited rituals. We head to our local fishmongers for sablefish, known by its more common name "black cod." Sablefish is highly prized for its intensely rich, buttery flavour and delicate texture. It is sometimes referred to by the nickname “butterfish.” Although commonly called “black cod,” this deep-sea fish, which can live up to 5,000 feet (1,500 metres) below the sea, is not part of the cod family at all. Old habits die hard. As early as the 1840s, when fishermen from the East migrated to the coast to take up their nets, practically all fish were dubbed cod. Red snapper, black rockfish, blue rockfish and even my beloved Ling cod, which is neither a ling nor a cod, fell to the same fate. Naturally, the name “black cod” was also attached to the sleek and softly textured sablefish, or Anoplopoma fimbria.

Fish in "Crazy Water" will Bring You Luck in The New Year

Pesce all'acqua pazza

                                                         

On New Years Eve do you attempt to down 12 grapes one by one as the clock strikes each second on the countdown to midnight as they do in Portugal, Spain and Mexico? Do you eat doughnuts or other ring shaped foods like bagels for breakfast to signify the year coming to a full circle? Do you smash a pomegranate by the front door as they do in Greece where the more seeds you discover the more prosperous the new year? Maybe I could throw all my old pots, pans, clothing, appliances and furniture out the window as they used to in Southern Italy. It was meant to symbolize "letting go" of past unhappiness to prepare yourself for the future. Most Italians have abandoned the tradition, but I would still watch your head if you are walking the streets of Naples on New Years Eve, although maybe I would just wear red underwear instead that can be purchased in many shops this time of year.

Party it Up with Cooking Light and a Shrimp Bouillabaisse Fondue

Becky Luigart-Stayner

Welcome Suppers to another edition of the Cooking Light Virtual Supper Club where each month we create a menu from the pages of Cooking Light magazine. If you would like to join us for one month throughout the year just send us a note and we will give you your choice of months to join in.This month we are partying and celebrating birthdays; a theme chosen by our very own Giz of Equal Opportunity Kitchen. 

Let's see what our members have brought to the table to celebrate!!! Break out the sparklers and the good china! We are up to something special.

Thai Inspired Crab Cakes

Follow me over to the I love Peanut Butter Company's site for a peak into my Thai Inspired Crab Cakes with Spicy Peanut Butter Vinaigrette. inspired by their "The Heat is On"peanut butter. I was lucky enough to spend some time with the good folks from The Peanut Butter Company last Spring when I won the trip to Eat, Write, Retreat in Washington D.C.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

The British Columbia Food Trail Goes Greek with Spot Prawns with Tomato, Feta, and Ouzo with Skordalia

Spot Prawns with Tomato, Feta and Ouzo with Skordalia

Here in the interior we herald in Spring with tender local asparagus, freshly shelled peas, and crimson stalks of rhubarb but on the coastal waters of British Columbia nothing says Spring more than fresh live Spot Prawns. From May 1 until July 1, we have the opportunity to devour some of the freshest and best-tasting prawns in the world here in British Columbia.  Huge, luscious BC spot prawns are one of the most tantalizing things to be found in the waters around Vancouver. Sweet, firm, peachy-pink and tender, the prawns are sustainably harvested by local fishermen. This means we are able to enjoy eating them well into summer and still feel good about it. With the window of opportunity to enjoy this delicacy being relatively short , rest assured we have rolled up our sleeves and have feasted on local Spot Prawns often. 

Cat Cora's Game Changing Salmon Burgers with Herbed Sherry Mayonnaise

Salmon Burgers with Herbed Sherry Mayonnaise

Cat Cora was raised in a small Greek community in Jackson, Mississippi, by a family who held strongly to their Greek and Southern heritage. Both her grandfather, father, and godfather were restaurateurs and, by the time she was fifteen, she had already presented a business plan to them for her very own restaurant. In 2005, she made television history by becoming the first and only female Iron Chef on Food Network's Iron Chef America. 

Celebrate Spring with a Sesame Seed Encrusted Salmon Burger with Lemon Tzadziki and Asparagus

Sesame Seed Encrusted Salmon Burger with Lemon Tzatziki and Asparagus Slaw

I am still away in Seattle but for today I leave you with my recipe in Eat in and Out Magazine for a Salmon Burger with a sesame seed crust, lemon tzatziki and asparagus slaw.

**Salmon Burgers with Lemon Tzatziki and Asparagus Ribbons**

For Burgers:

1 pound skinless center-cut salmon fillets, cut into 1-inch pieces, divided
2 teaspoons grated lemon rind
2 teaspoons fresh dill, minced
1 tablespoon red onion or shallots, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (1 1/2-ounce) hamburger buns, toasted

Asparagus Coleslaw

1 lb asparagus, rinsed
1/3 cup (1.3 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
3 tablespoons fresh lemon juice
1 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Lemon Tzatziki

1/2 English cucumber
1 cup (250 mL) Greek-style plain yogurt
1-2 cloves garlic, minced
1 cup (250 ml) finely chopped fresh dill
Juice of 1/2 lemon
Zest of 1 whole lemon
salt to taste
1/3 cup sesame seeds
Olive oil

For Burgers: Place 1/4 pound salmon, and lemon rind in the bowl of a food processor; process until smooth. Spoon puree into a large bowl. Place remaining 3/4 pound salmon in the same bowl of your food processor; pulse 6 times or until coarsely chopped. Fold chopped salmon, dill, red onion, salt, and pepper into puree. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Cover with plastic wrap and chill. Generously sprinkle one side of each patty with sesame seeds. Brush olive oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat.

Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes. Transfer salmon burgers to buns, and top with asparagus slaw and Lemon Tzatziki Sauce.

For Asparagus Coleslaw: Combine all ingredients in a small  bowl and stir with a whisk . Gently toss with asparagus ribbons.. Lay each stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Add your ribbons to  medium bowl and toss with vinaigrette.

For Lemon Tzatziki:To achieve the thickest yogurt based sauce possible drain your yogurt in a cheesecloth bag or fine mesh sieve overnight in the refrigerator over a small bowl. In the morning discard liquid in bowl. With a box grater grate the cucumber directly into a mesh strainer or, a couple layers of cheese cloth. Sprinkle with a pinch of sea salt. Set the strainer over a bowl to catch the liquid for a half hour. Squeeze out any remaining liquid with your hands and discard the liquid. In a medium bowl mix strained yogurt, grated cucumber, crushed garlic, dill, lemon juice and lemon zest and salt to taste.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison

Severine-Inspired Game Changing Maple Syrup-Marinated Wild Salmon

Any journey into what is being called the “New Agrarian” movement will not take you very far before you hear about Severine von Tscharner Fleming.  She is busy sowing seeds at the non-profit organization she co-founded, The Greenhorns, serving young farmers who are passionate about growing healthy food. According to her website, "To spread the news about the future of food in America, Severine directed a documentary film, The Greenhorns, (you can see the trailer here) exploring that nation’s young farmers as well as hosting Greenhorn Radio on the Heritage Radio Network, a blog, even farmer mixers. She is one of the founders of  The Young Farmer’s Coalition, whose website manifesto describes the organization as “a group of young and sustainable farmers organizing for our collective success: we’re defining the issues that beginning farmers face, fighting for the policy change that we need, and bringing farmers together in person and online to learn, share and build a stronger community.”

Ella Brennon's Catfish Fingers with Tomato Tartar Sauce and Southern Potato Salad

Ella Brennon's Catfish Fingers with Tomato Tartar Sauce
 and Southern Potato Salad

Ella Brennan was a student at McMain High School when her oldest brother, Owen, bought a restaurant in the French Quarter in New Orleans. Before long, the Vieux Carre Restaurant was on its feet and soon became a family enterprise that included all five of Brennan's siblings including her father, who had recently retired as a superintendent of the shipyard.  

Ella immersed herself totally in the restaurant business and learned every aspect. Ella herself was not a cook but she did develop terrific food sense and an educated palate. Today they are a New Orleans family that operate a dozen restaurants, including the renowned Commander's Palace, the one that most clearly bears her mark.The name Brennan is synonymous with the finest in New Orleans food. In 1974 Ella and her brother Dick took over the one-hundred-year-old Commander's Palace in the centre of New Orleans garden district, renovated it, and turned it into one of the most innovative, imaginative dining spots in New Orleans. At Commander's Palace she pioneered the notion of nouvelle Creole Cuisine Creole which has been changed to fit today's more health-conscious lifestyle. Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavours. The results have been glowingly praised. Did you know that Ella Brennon invented Bananas Foster?

Crab Cakes with Ginger and Coconut Milk by Barbara Tropp

Barbara Tropp's Crab Cakes with Ginger and Coconut Milk

On the Gourmet Live's list of Women Food Changers there have been many women who have soaked in the lime light and those who may be a little less widely known. Dare I say we have never heard of them... until now. The next woman on the list is Barbara Tropp. Now who is Barbara you might ask? She is the daughter of podiatrists, who grew up in a Jewish community in Springfield, New Jersey and the #30 outstanding woman on our list. She mesmerized foodies from around the world with fusion Chinese for 11 years in my favourite town San Francisco. 

After falling in love with Chinese culture in an art class in high school, she took a different path than her Jewish upbringing and she became obsessed with the study of Chinese culture. Two years in Taiwan and a fortuitous stay with a chef and "foodie" host families led her to immerse herself in the intricacies of the Chinese cuisine she grew to love.  

Crab Cakes Dressed up for the Holidays with Red Pepper Mayonnaise for Cooking Light

Crab Cakes with Red Pepper Mayonnaise

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and gents in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.

You Won't Miss the Clams with this Seared Scallop Chowder

Seared Scallop Chowder from PikePlace Market Chowder

Usually at this time of the year I find myself at Pike Place Market in Seattle. There’s no better way to dive into the heart of Seattle’s culinary scene than to pay a visit to Pike Place Market with over 500 merchants packed into its nine diverse acres. Seattle’s 100 plus year-old  Pike Place Market is a hub of delicious and authentic cuisine and is my favourite market within driving distance. Pike Place Market provides an amazing range of culinary delights for those looking to be inspired.

Dreaming of Italy with a Simple Salad

Tonno e fagioli

Lidia Bastionich and Grilled Tuna Rollatini under Tomato Lemon Marinade Served with Calabrese Salad

Grilled Tuna Rollatini under Tomato Lemon Marinade
Served with Calabrese Salad

Lidia Bastianich is one of the most-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. She has married her two passions in life, her family and food to create a career that is unparalleled. She lives her life as they do in Italy where food isn't just food... it's a revelation!!!! Food is one of the cornerstones of Italian culture and even if times are changing and life is more and more frenetic, Italians still find never ending pleasure in sitting at a table and sharing a good meal together.

Patricia Wells Seared Pancetta Wrapped Cod on a Bed of Lemon Risotto

Seared Pancetta Wrapped Cod on a Bed of Lemon Risotto

Patricia Wells is one talented and enterprenurial American lady who is living her dream life in France, splitting her time between Paris and Provence. Perhaps I can go so far as to say, she is living my dream life carrying on a love affair, not with an individual (although I am sure she loves her husband), but with a region of France, a centuries-old stone farmhouse, and a cuisine. With her many books she is considered one of the foremost authorities on French cuisine and received the Chevalier de l'Ordre des Arts et des Lettres for her contributions to French culture. She has written eight cookbooks altogether, at the time of writing, full of easy yet sophisticated recipes which has her being credited with taking the mystery out of French cuisine and making it less intimidating. Julia Child paved the way but Patricia Wells perfected it.

Our Cooking Light Supper Club Goes Alfresco with Poached Salmon with Creamy Herb Sauce

Poached Salmon with Creamy Herb Sauce

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries, Canada and the United States, get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme "Sounds Like Summer" was chosen by Mary Ann of Meet Me in the Kitchen.

Follow the British Columbia Food Trail Beginning on the Coast with Grilled Spot Prawns

Grilled Spot Prawns with Lemon Fennel and baby Arugula Salad

As seen on Honest Cooking...Here in the interior of British Columbia we herald in Spring with tender local asparagus, freshly shelled peas, and crimson stalks of rhubarb but on the coastal waters of British Columbia nothing ushers in Spring better than fresh live Spot Prawns. From May 1 until July 1, we have the opportunity to devour some of the freshest and best-tasting prawns in the world here in British Columbia which are one of the most tantalizing things to be found in our coastal waters. Sweet, firm, peachy-pink and tender, these alien-looking prawns are sustainably harvested by local fishermen. This means we are able to enjoy eating them well into summer and still feel good about it. The summer has been sneaking up pretty quickly with the window of opportunity to enjoy this delicacy being relatively short but rest assured we have rolled up our sleeves and feasted on local Spot Prawns often.

Salmon "Cup"Cakes and the Latest in Technology

Salmon Cupcakes

Today is the first official day of our taste test and launch of a new innovative product. I am so honoured to be able to bring this technology into your homes. A few weeks ago I was contacted by BlogTech as part of their Blog in Draft program to be one of the very first food blogs in the country to reveal their revolutionary new technology which allows your computer screen to emit "the world's first flavoured on-line pages". We have worked diligently together over the past few weeks to get this "show on the road" so to speak. The new technology uses "hydrocolloids," which in the simplest terms means that the neutrons "collide with each other to spread over your taste buds".

Yes this makes licking the screen completely possible!!!!!

 To test to see if your screen is working properly lick the photo above. Each day for the next two weeks I will be testing a new photo with a different flavour. If you don't care for salmon, please check back tomorrow for my favourite chocolate cake recipe.

Hippo of the Sea Panko Crusted Halibut with Colcannon and Roasted Tomatoes

Panko Crusted Halibut with Colcannon
and Roasted Tomatoes

Today is the first day of Spring!!! In Ireland the ancient Celtic feast of Imbolc was celebrated as the first day of Spring back in February. Obviously the Celts did not live in Canada! At last the sun-filled days we have all been waiting for are finally here, and hopefully to stay!  The primary purpose of this Pagan festival was to celebrate Spring and the end of a long cold winter.  In ancient times a festive meal was eaten containing oat gruel, dumplings, apple cake, and colcannon. Today is officially our first day of Spring so it seemed only fitting that I would have this delicious Colcannon, complete with the earthy flavours of kale and the creamy addition of butter and cream paired with some panko and herb topped halibut and "memories of summer" roasted tomatoes.

Pita Strifti me Solomo: Salmon and Leek Pie with Filo Dough

Pita Strifti meSolomo (Salmon and Leek Pie with Filo

Anyone who's tried a piece of baklava can attest to the magical qualities that filo dough brings to a dish. This special dough, also known as fillo or phyllo is most often used in the pastries and filled pies typical of Greek cuisine. Light, crisp, and delicious, anything made with filo dough is sure to please, but this dough has a reputation for being difficult to work with. It takes a little bit of special handling but the end result is well worth the effort.