Fresh basil is plentiful in many gardens and at farmers’ markets right now. It’s a good time to make a batch or two of basil pesto.
Basil pesto is so versatile. It can be used on pizzas, in pasta dishes, mixed with mayo for a sandwich spread, in soups, salads, in wraps, spread with butter over corn on the cob, as an ingredient in steamed mussels, and the list goes on. As any creative cook will attest, basil pesto is a good staple to have on hand.
If you have an abundance of basil growing in your herb garden, or otherwise at your disposal, making pesto is a quick, easy, simple way to process it for a multitude of uses. It takes very few ingredients but, fair warning, one key ingredient is very expensive – pine nuts. However, the recipe doesn’t take many, thankfully. I bought 1/4 cup to use in my recipe and it came to $2.65. Walnuts can be substituted for pine nuts.
One of the easiest ways to store pesto is to freeze it in ice cube trays.
Simply place a large piece of plastic wrap over the ice cube slots and fill each with the pesto. Cover with plastic wrap and freeze for several hours. Remove from freezer and lift the plastic wrap with the frozen pesto cubes from the tray. Peel off the frozen pesto cubes and store them in a sealed container or plastic bag in the freezer. These are very handy because they can easily be popped into soup or quickly thawed for spreading on your favorite sandwich or wrap or used in any other dish in which you would normally use basil pesto. If you need more than a tablespoon or two of pesto at a time then, of course, you will want to freeze the pesto in larger containers.
Basil Pesto
Ingredients:
2 cups gently packed fresh basil leaves (washed and dried) ¼ cup pine nuts 2 cloves garlic ½ cup olive oil ½ cup grated Parmesan cheese Kosher salt, to taste Fresh ground pepper, to taste
Method:
Assemble ingredients.
My fresh basil is from Just A Little Farm in Bonshaw, PEI. Farmer Jessica Vos grows her herbs and vegetables naturally with no chemicals.
In food processor, mix together the basil leaves, pine nuts, and garlic.
Pulse until mixture is finely chopped into a paste.
With the food processor running, add about ⅓ of the olive oil in a steady, slow stream. Reserve remaining oil for drizzling over finished pesto.
Add the Parmesan cheese and pulse again.
Add salt and pepper to taste.
Bottle the pesto and drizzle remaining olive oil over the pesto. Store pesto in refrigerator or freeze.
Yield: Apx. ¾ cup
Here are a couple of my favorite uses of basil pesto.
Corn on the Cob – Slather some butter and basil pesto on hot steamed peaches and cream corn.
We love our PEI mussels! A cube of basil pesto is a quick way to add some extra flavor to the steaming broth for mussels. Added to some onion, garlic, and white wine, the pesto deepens the flavour of the mussels.
Oh, and don’t forget to dip those tasty little morsels in melted butter!
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I don’t think I have ever met anyone who did not like cinnamon rolls. Just the scent of them baking in the oven makes the house smell sooooo divine! Continue reading Quick Cinnamon Rolls Recipe→
A number of years ago, a couple in North Tryon, PEI, began a high-bush blueberry U-pick. The berries are so easy to pick and the bushes are just laden with these huge plump blueberries. They are super yummy in Blueberry Muffins! Continue reading Blueberry Muffins→
When I travel, I am often asked “when is the best time to visit Prince Edward Island?” Being an Islander who loves her home province, I admit to being somewhat biased (okay, ALOT biased) because anytime, in my opinion is a good time to be in PEI. However, if you are a foodie, then September on PEI is the special month for you! That’s when the bountiful diverse harvest from our land and sea come together for the month-long annual Fall Flavours Festival with dozens of food-related events, big and small, across this beautiful Island. This year’s Festival runs from September 5th -28th and it is chock-a-block full of food events and activities.
The Fall Flavours Festival began in 2008 as a 10-day project of the former Tourism Charlottetown group. According to Tracey Singleton, who was the Director of Marketing for Tourism Charlottetown at the time, the project had two objectives: 1) Capitalize on the growing trend of culinary tourism, and 2) extend the fall tourism season on PEI. Originators of the Festival had a clear vision for Fall Flavours: To create a fall culinary product that would highlight PEI’s key exports and drive tourism while establishing PEI as a culinary destination.
PEI has long been known for its fine foods, chief amongst them seafood and potatoes, as well as the Island hospitality…and oh, yes, the fabulous beaches that surround our Island. So, it’s a logical fit to combine our Island foods, culture, spectacular scenery, and hospitality into a month-long celebration. Some events, like the Lobster Party on the Beach held at Cedar Dunes Park in West Point, even include dining in a tent right on the beautiful sandy beach.
There is no doubt that Fall Flavours is a success story that has grown from a 10-day Festival to the month-long extravaganza it is today.
Singleton says, “PEI is becoming a Mecca for culinary tourism.”
Singleton says “PEI is becoming a Mecca for culinary tourism. Our artisan producers, our chefs, the reputation and awareness of PEI mussels, oysters, lobster, and potatoes have contributed to the [Festival’s] reputation as well as the relationship with Food Network Canada and its chefs have helped build credibility [of the Festival]”.
When deciding what events will be part of Fall Flavours and what local foods will be profiled, organizers focus on the five key food exports of PEI – lobster, oysters, mussels, beef, and potatoes.
One of the biggest challenges for Fall Flavours organizers is how to keep the Festival fresh and not continually repeat the same events in the exact same way year after year with the same celebrity chefs. Some events remain so popular, however, that they do repeat yearly – for example, the Lobster Party on the Beach, Chef on Board, A Taste of the North Shore, and Toes, Taps, and Taters. To keep those events fresh, organizers change the menu, entertainment, and celebrity chef host so the event has a new look and feel each year. Chef Anna Olson, returning for her third year at the Fall Flavours Festival, enjoys the opportunity to return to PEI for the Festival each year to host different events. She says it keeps her creative, gives her the chance to connect with guests in different ways and to make connections with so many people on the Island, hear their stories and the inevitable recipe-sharing that happens, too.
New events are added annually, some are retired, and others are put on hiatus for a year or two. Some of the new events this year (2014) include Oysters on the Pier in Northport, Lamb Luau on the Beach at Crowbush, and Feast of the Fathers in Charlottetown to commemorate the 150th anniversary of the Charlottetown Conference where the now famous Fathers of Confederation met to lay the groundwork for what would later become Canada. Savour Victoria is back after a year off in 2013. Look for other returning favorites such as The Great Grilled Cheese Challenge and Beef and Blues.
Organizers tell me that patrons to Fall Flavours events are about 50/50 Islanders and tourists. Tourists come for Fall Flavours events to taste great Island food, meet acclaimed celebrity chefs, and experience the Island culture and way of life. Many are repeat visitors year after year. According to Singleton whose company, Versatile Management Group Inc., is now the event organizer for the Festival, over 12,000 tickets were sold for Fall Flavours events in 2013, an increase of 16% in ticket sales from the previous year.
There are several different categories of events that form part of the Fall Flavours Festival – there are Signature Events, Culinary Events, Culinary Adventures, and Restaurant Dining. Each year, there are a certain number of events that are classed as “Signature Events” – in fact, this year, there are 11 of them. An event classed as “Signature” means it will feature a celebrity chef host from Food Network Canada. Many of the events are interactive with opportunities to meet and greet the celebrity chefs.
Most will also have a cooking demonstration by the celebrity chef host. If the chefs are also cookbook authors, their books will be available for sale onsite and there will be opportunities to have the books signed by the chefs. Making appearances at this year’s Fall Flavours Festival Signature Events are Food Network Canada Celebrity Chefs Lynn Crawford, Anna Olson, Corbin Torraszeski, Chuck Hughes, Michael Smith, Mark MacEwan, and Massimo Capra. It’s a star-studded line-up!
In addition to the Signature Events, there are a number of culinary events and culinary adventures happening across the Island in September. There is a wide range of activities to suit all tastes.
As Chef Olson says, “I think PEI has achieved the impossible: offering “something for everyone”! The range of events and locations makes this Festival a truly delicious testament to the spirit of PEI.”
As Chef Olson says, “I think PEI has achieved the impossible: offering “something for everyone”! The range of events and locations makes this Festival a truly delicious testament to the spirit of PEI.”So, look for culinary events and adventures like the Beer Festival, clam brunches, roaming feasts, harvest meals, heritage dinners, Farm Day in the City, and culinary demonstrations and cooking classes at Holland College’s Culinary Boot Camps at the Culinary Institute of Canada. As well, several of the Island’s leading restaurants will feature special fall-inspired menus in September to coincide with the Fall Flavours Festival.
Ticket sales are brisk for 2014 events, says Singleton. In fact, she says sales are up 100% over the same period last year and the Festival is still one month away. So, if you are interested in taking in any of the Fall Flavours events, best not delay getting your tickets. Many of the events sell out.
Prices for the signature events range from $19.00 + HST for The Great Island Grilled Cheese Challenge to $139. + HST for the gala Feast and Frolic dinner that is part of the Shellfish Festival. Prices for the culinary events and adventures vary in price. For a complete list of Fall Flavours activities and prices, visit their website at www.fallflavours.ca
Event organizers for Fall Flavours continue to amaze me each year with their creativity and attention to detail in carrying out the events. I can’t wait to see what they have in store for patrons this year. Whatever it is, I know it will exhibit the “WOW!” factor!
Click on the links below to read stories I have written in the past about individual Fall Flavours events:
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It’s Food Day Canada today (August 2, 2014). This is a day to celebrate and enjoy all the great food that is grown, fished, or otherwise produced in Canada. Coming from Prince Edward Island, we are truly blessed with the abundance and variety of fresh food at our disposal.
As those of you who are regular followers of my food blog know, my focus is on eating local food whenever possible and supporting local food producers, be they farmers, fishers, or other food producers. And, this I do more than one day a year. It’s a regular occurrence in our household.
Today, I am pleased to share with you the menu and photographs of what is on my table today for Food Day Canada 2014 and where the food came from. The menu includes foods that come from the waters that surround our Island and from the rich, red soil of our land.
Food Day Canada Menu 2014
Starter
PEI Mussels steamed in beer and dipped in melted butter Served with Multigrain Bread
Main
PEI Scallops pan-seared in butter Boiled PEI potatoes Medley of steamed yellow string beans, broccoli, and carrots
Dessert
Haskap Shortcake Whipped cream and a rich haskap sauce sandwiched between layers of old-fashioned sponge cake with a drizzle of haskap sauce on top
Products & Sources: Mussels – Prince Edward Aqua Farms Inc., Springbrook, PEI Beer– Gahan’s Sir John A’s Honey Wheat Ale from the Prince Edward Island Brewing Co., Charlottetown, PEI (Update Note 2021 – this beer is expected to undergo a name change shortly) Bread – Multigrain from the Whole Grain Bakery, Freetown, PEI Butter– Amalgamated Dairies Limited (ADL), Summerside, PEI
I love mussels! PEI mussels are world famous and my mussels today came from Prince Edward Aqua Farms in Springbrook, on the North side of the Island.
There are many ways in which mussels can be prepared. They can be steamed in water, wine, beer, apple juice, or in just about any liquid that strikes your fancy. The key is to use just a small amount of liquid as too much liquid dilutes the flavour of the mussels. It is the steam that opens the mussel shells, not the amount of liquid used.
While I am not a beer drinker, my preferred liquid for steaming mussels is beer. Today, I am using Gahan’s Sir John A’s Honey Wheat Ale, brewed by the Prince Edward Island Brewing Co. in Charlottetown, PEI (click here to read the story I wrote on the Brewery). [2021 Update: This beer is expected to undergo a name change shortly]
While nothing other than the beer is really required for steaming the mussels, I like to add some herbs, spices, a bit of garlic, onion, carrots, and celery to the steaming liquid for additional flavour. It usually takes only about 7-10 minutes to steam a pot of mussels. The amount of liquid needed will, of course, depend on the size of the pot you are using and how many mussels you are steaming at a time. Remember to discard any shells that have not opened during the steaming process – do not pry them open. If they haven’t opened via the steaming process, they are not considered safe for consumption.
Dip the mussels in good PEI-churned butter (I’m using ADL butter today) and they are simply delicious. Some also like to use the steaming broth in which to dip bread, soaking up the flavors. My recipe for steamed mussels follows at the end of this posting.
The bread on the table today is a multigrain bread that has a lovely dense texture and exceptionally good flavour. It makes a fine accompaniment to the steamed mussels.
Main Course
Products and Sources:Sea Scallops, fished off East Point, PEI, sourced from MR Seafoods, Charlottetown, PEI Potatoes – Farm of Brent Craig, Tryon, PEI Vegetables– Jewel’s Country Market, Marshfield, PEI
Scallops have long been a favourite of mine. Today’s scallops were fished off of East Point in the Eastern end of the Island and were sourced through MR Seafoods in Charlottetown. While there are a host of ways in which sea scallops can be prepared, sometimes I like them simply pan-seared in butter which is how I am serving them today – sear 1½ – 2 minutes on each side, in a hot pan with butter, and this is a quick, easy, simple, and tasty way to prepare scallops.
Add a sprinkle of chopped fresh parsley and serve with a lemon wedge or your favourite tartar sauce, if desired.
With the early PEI potatoes now on the market, they were a logical choice to serve with the scallops. Just a slather of butter is all that is needed for these! The round white Island spuds come from the farm of Brent Craig of Tryon.
And here is the complete main course, all products of PEI.
This time of the year, there are so many fresh-from-the-garden veggies available. I chose the yellow-orange-green color scheme to add color to the plate: yellow string beans, carrots, and broccoli, which came from Jewel’s Country Market in Marshfield, PEI.
Dessert
Product:Haskap berries – Farm of Lynn and Becky Townshend, Rollo Bay, PEI
For dessert, I headed east to Rollo Bay for haskap berries to make a rich and sumptuous haskap shortcake. I recently shared my recipe for this delightful dessert and you can find the recipe by clicking here.
Wine Pairing
My wine of choice for my meal is a Chardonnay that comes from Newman Estate Winery in Gladstone, near Murray River in the Eastern part of PEI. Click here to read the story I previously wrote about my visit to this winery.
It’s so easy to prepare a tasty meal when local foods are sourced. The ingredients are super fresh because they haven’t traveled many miles for many days before they reach the dinner plate.
What’s on your menu to celebrate Food Day Canada today?
Steamed Mussels – My Island Bistro Kitchen Style
Ingredients:
1 cup Gahan’s Sir John A’s Honey Wheat Ale [2021 Update: Note that this beer is expected to undergo a branding name change shortly] ½ cup onion, chopped 2 tbsp carrots, diced 2 tbsp celery, diced + some celery leaves ½ tsp puréed garlic ⅛ tsp coriander ⅛ tsp fennel ⅛ tsp thyme ⅛ tsp basil ½ tsp parsley 1 lb PEI mussels
Method:
Assemble ingredients.
In 5-litre pot, place all ingredients, except the mussels.
Bring mixture to a boil and boil gently over medium-low heat for 4-5 minutes.
Add mussels.
Increase heat to medium. Cover. Let steam for 7-10 minutes until shells have opened.
Scoop mussels into serving bowl(s). Serve hot with melted butter and your favourite bread which may also be dipped into the steaming broth that was used to steam the mussels.
Yield: 2 appetizer-sized servings.
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Hot, lazy days of summer always send me off looking for thirst-quenching cold drinks.
One of my favorites is old-fashioned homemade lemonade. It’s cool and refreshing.
Making the concentrate for the lemonade is really easy and I think it tastes ever-so-much better than bought lemonade.
Lemonade Concentrate
Ingredients:
1 cup water ¾ cup super-fine sugar (aka caster sugar) 1 cup fresh-squeezed lemon juice (apx 3-4 lemons), strained 1-2 tbsp grated lemon rind
Lemon-flavored sparkling water to top up
Method:
Squeeze lemons and strain juice.
Assemble ingredients.
Boil water and sugar for 3-4 minutes. Turn off heat and cool for apx. 30 minutes.
Add lemon juice and grated lemon rind. Stir. Let sit at room temperature for at least 3-4 hours to allow flavour to strengthen.
Strain lemon rind from concentrate.
Pour into bottle.
To serve:Pour ½ to ⅔ cup of lemon concentrate into tall glass and top up with lemon-flavored sparkling water.
Add ice cubes or crushed ice if desired and decorate with a sprig of mint and a slice or two of lemon.
Keep concentrate refrigerated.
Yield: Apx. 2 cups
Lemonade is a very versatile drink – it’s great for picnics, sitting on the front porch, at afternoon tea, at the beach, or anywhere for that matter.
Is lemonade part of your summer?
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It’s not often that I discover a new food on Prince Edward Island. Until recently, I had never heard of haskap berries and did not know that they were grown on PEI. Earlier this month, I travelled to Rollo Bay in the Eastern end of the Island to view a five-acre field of haskap bushes and to have a chat with the growers.
Mother and daughter duo, Lynn and Becky Townshend, began growing 2500 haskap bushes five years ago. Haskap bushes are very hardy and can withstand cold winter temperatures. They are also fast-growing and, once established, are one of the season’s earliest plants to bear fruit.
Before meeting the Townshends, I did a little research on the elongated-shaped berries which are the color of blueberries. I imagined they would grow on a low bush and, because they somewhat resemble blueberries, thought they would taste something like traditional blueberries. However, that is not the case. Their color is where I find the similarity with blueberries ends. They grow on high bushes like the ones in the photograph below. These are five-year old bushes and they range in height probably between about 3-5 feet.
Haskaps have their origin in Siberia and are also found in Russia, Japan, and China. A few years ago, Dr. Bob Bors at the University of Saskatchewan developed the haskaps for commercial production. Haskaps are a member of the honeysuckle family and are sometimes referred to as honeyberries.
The Townshends grow four varieties of haskaps -Indigo Gem, Indigo Treat, Tundra, and Borealis. Some varieties are sweeter than others but, for the most part, I would class these berries as tart and they would not be ones I would be likely to eat in a bowl with milk and sugar as I would, say, blueberries or strawberries. Raw, according to my tastebuds, I would suggest the haskaps most closely resemble Concord grapes in flavour while cooked or baked, they are (in my opinion) perhaps closest to black currants.
Picking the berries is a tedious and time-consuming task. At present, there is no mechanical harvester available (at least locally) for haskaps which means they must all be picked by hand.
As Becky says, “they’re devils to pick”! This is because the berries grow in through the branches and leaves on the bushes and the branches have to be moved away from the plant to reveal the berries.
This labour-intensive task is what keeps the price of the berries high. At time of writing, Riverview Country Market in Charlottetown sells pint boxes of haskaps for $6.00 each.
So, what can you do with haskaps? They make a great syrup or sauce for pancakes, waffles, French toast, or over ice cream or as the sauce for a shortcake. They can be used in baked goods, alone or in combination with other fruits such as raspberries or blackberries (I find they pair really well with raspberry – the flavors blend together well). They are suitable for pies, muffins, and baked puddings as well as for jam. Haskap berries also freeze well for later use. Essentially, you could use haskaps in the same manner in which you would use blueberries, raspberries, or blackberries.
The recipe I have chosen to share today using haskaps is for a rich sauce. Adding a mere teaspoon of a high quality raspberry balsamic vinegar and just a dash of cardamom gives additional complexity and flavour to this sauce. This sauce is particularly good in Haskap Shortcake.
Haskap Sauce
Ingredients:
1 cup haskap berries, fresh or frozen ½ cup super-fine sugar (aka caster sugar) dash cardamom 1 tsp raspberry balsamic vinegar 1-2 tsp water 1-2 tsp cornstarch
Method:
Place haskaps, sugar, cardamom, and raspberry balsamic vinegar in small bowl. Stir gently to release juice from berries. Do not break up berries. Let sit for 3-4 hours at room temperature (can be placed in covered bowl in refrigerator for up to 24 hours) to allow sugar to begin to naturally dissolve and for the flavors of the berries, balsamic vinegar, and cardamom to blend.
Transfer berries to saucepan and add about 1 tsp water or so, just enough so that the berries and sugar do not scorch (do not add too much water as the sauce will be too runny). Over medium-low heat, cook berries, stirring gently, just until mixture starts to boil.
In small cup, combine 1 teaspoon of cornstarch and 1 teaspoon water to make paste. Temper with about 1 tablespoon of hot berry mixture then stir into berry mixture in saucepan. Cook and stir until mixture thickens to desired consistency. Note: It may be necessary to add more cornstarch to reach desired thickness – repeat preceding procedure to mix in any additional cornstarch needed. Remove from heat and let cool. Store sauce in covered bottle in refrigerator for up to one week.
Yield:about ¾ cup
Serving Suggestion: Serve sauce over pancakes, French toast, waffles or ice cream. May also be used as a sauce for shortcake.
Hascap Shortcake
To make Hascap Shortcake, use your favorite sponge cake or biscuits. Split cake or biscuit in half. On bottom half, pipe a border of whipped cream around edge of cake or biscuit to form a dam to hold the sauce. In center of whipped cream border, add about 1 tablespoon of hascap sauce.
Place top of cake or biscuit over whipped cream and sauce. Drizzle more hascap sauce over top and add a dollop of whipped cream.
And, here is the finished product….
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Are you like me, favoring more casual dining in the summer – particularly on weekends? I’m a great fan of picnics. They lend themselves well to casual menus.
Today, on the picnic menu, I have focaccia rolls filled with slices of rotisserie chicken, Havarti cheese, tomato, and lettuce (recipe follows at end of post).
I added some sour cream and onion kettle chips, a blood orange lemonade, homemade chocolate chip cookies and oatcakes, and some fresh fruit and the menu was complete. This menu follows my standard template for a picnic: A main (the sandwich); snacks (kettle chips); a drink (the sparkling blood orange lemonade); dessert (cookies); and fruit (peaches, pears, and watermelon).
Whether I am dining inside or out, I still like to set a pretty table. My color theme for today’s picnic is primarily orange with lime green as the secondary color. I often use the fresh fruit as part of the centerpiece as I have done here.
I picked the bouquet of wildflowers along the PEI roadside on my way to my picnic destination – daisies, orange day lilies, mauve matrimony, and the last of the season’s purple lupins – pulling the colors from the plaid tablecloth.
Because I was just a short way from my picnic site, I didn’t need a cooler so I simply gathered everything together and put it in a large wicker basket. However, if you are traveling a distance or if it is going to be awhile before you eat, be sure to use a well-insulated cooler with ice packs to keep the perishable food and drinks cold.
I like to do as much prep work at home as possible so the food is ready to eat when I get to my picnic site. This also means I have less tools and equipment to take with me to do food prep work onsite.
Today’s picnic was comprised of all finger food so no utensils were required. I used my white plastic picnic plates and kept the setting simple and casual.
I wrapped each sandwich in brown parchment paper and tied it with string and a sprig of fresh thyme from our herb garden.
The brown parchment gives the country look and also functions as a convenient holder for the sandwich to keep the ingredients in place while eating.
The blood orange lemonade adds a nice rich color to the table as well as being a tasty beverage.
When choosing a color scheme, I recommend thinking of the colors in the food being served so that the whole setting is pleasing to the eye – like the green lettuce and napkins, the orange drink and tomato in the sandwiches and the colors of the tablecloth.
Dessert for a picnic does not need to be elaborate. Cookies are a traditional item on many picnics and are very easy to pack. Here I have packaged them in glassine bags.
Watermelon is always a hit at picnics (and it matched my color scheme, as a bonus)!
Tasty fare!
This was a very easy picnic to pull together on a warm summer’s day.
Chicken, Cheese, and Tomato Focaccia Rolls
2 Focaccia rolls 1 Rotisserie Chicken Breast (white meat), thinly sliced 1 tomato, sliced 2 slices Havarti cheese Lettuce 2 tbsp. mayonnaise 1 tsp basil pesto ½ tsp. balsamic vinaigrette Butter Salt and Pepper, to taste
Slice Focaccia rolls in half, horizontally. Butter both sides of each roll.
In bowl, mix mayonnaise with pesto. Spread on both sides of each roll.
Lay a bed of lettuce on bottom half of each roll. Add a layer of sliced chicken. Season with salt and pepper.
Add one slice Havarti to each roll, then 1-2 slices of tomato. Drizzle a small amount (⅛ – ¼ tsp) balsamic vinaigrette over tomato slices.
Top with another layer of lettuce and place tops of each roll on the sandwiches. Leave sandwiches whole or slice diagonally, as desired.
Yield: 2 servings
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We all know that over-fishing, not using environmentally-responsible fishing methods, and not taking good care of our waterways will one day lead to a depletion of seafood. In partnership with Vancouver Aquarium’s Ocean Wise program and SeaChoice, along with a number of other companies, the Chefs for Oceans campaign has been established to support sustainable seafood so we will have seafood for generations to come.
A celebrity chef from Vancouver, BC, is on a 10-week cycling adventure across Canada this summer to promote this campaign by raising awareness of the importance and necessity of healthy oceans, lakes, and rivers and by garnering support for sustainable seafood from coast to coast.
Chef Ned Bell, Executive Chef at Four Seasons Hotel Vancouver, began his cycling journey in St. John’s, NL, on July 1st and he will complete his tour in Vancouver, on September 11th. To promote the sustainable seafood movement, he stops and cooks enroute, holding signature events, like the one I attended at the Inn at Bay Fortune, PEI, on July 15th.
Partnering with five local chefs, including well-known celebrity chef, Michael Smith, a beautiful five-course dinner was prepared featuring seafood.
The evening began with a wine bar featuring wine from the Okanagan region. This was paired with PEI Colville Bay Oysters from nearby Souris West. Served with Bloody Mary Ice, these were an immediate hit!
Chef Michael was kept busy shucking oysters.
But the option was there for anyone who wanted to try their hand at shucking their own oyster.
Perhaps a touch of Northern Divine Cavair might go well with a Colville Bay Oyster!
After a few brief remarks from the celebrity chefs, dinner was served in a charming country inn that overlooks Bay Fortune in the beautiful countryside of Eastern Kings County, PEI.
The menu:
The first course was prepared by Chef Ned and featured smoked BC Sturgeon with pickled baby vegetables and a vanilla bean emulsion.
This was followed by a delectable Lobster Mussel Chowder prepared by the Inn’s current chef, Dana Wood.
A dollop of caviar served table side by Chef Ned set this chowder off!
The third course, prepared by Chef Dom Serio, was Arctic Char enhanced by cured pickled blueberries, blueberry beer, citrus cream, and bagel.
Chef Michael Smith prepared the fourth course of Farm-raised Halibut. He paired the Halibut with red lentil fritters, mustard greens, littleneck clam broth, linguica sausage, lovage, black garlic and dulse.
And, for the grande finalé, Chef Shane Bauer prepared Strawberry Shortcake with almond meringues, madeleines, fresh PEI strawberries, and garden mint.
This was a menu guaranteed to make any seafood lover’s mouth water!
So, Canadians, when you see the combination of this van……
and this guy on a bike, you know Chef Ned Bell is on his cross-Canada cycling mission to support sustainable seafood.
For a complete list of the stops Chef Ned Bell is making and the events he is holding on his cross-country cycling tour, visit the Chefs for Oceans website.
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There is nothing more plain yet more tasty, in my opinion, than a good old-fashioned brownie. One of the best things about brownies is that they don’t take any ingredients that most bakers are unlikely to have in their cupboards. That means they can be whipped up fairly quickly without a lot of advance planning and a trip to the supermarket. They can also be eaten plain or dolled up with a dob of icing and a piece of maraschino cherry or they can be iced all over. Continue reading Old-fashioned Brownies – A Perennial Favorite→
On PEI, Canada Day heralds the true beginning of the summer season. Once Canada Day celebrations are underway, Islanders are in summer mode.
Once again, this year, we are celebrating Canada Day with a picnic. I have chosen a beach location on the Island’s south shore. Beaches on the south side of the PEI commonly have more red sand than those on the north side which tend to have sand in a more pale pink color.
Picnics are a great way to engage in casual dining. However, that doesn’t mean a pleasing setting can’t happen.
In honor of the colors of the Canadian flag, I have chosen a red and white theme for today’s picnic. Yes, my choice of foods is even red!
On today’s picnic menu:
Lobster rolls featuring PEI lobster mixed with pineapple and avocado complimented by a citrus aioli
Sides of creamy coleslaw and potato chips
Rhubarb and strawberry hand pies
I love my antique picnic basket with its red and white gingham liner. A red and white checked cloth sets the stage for the picnic lunch.
One of the things I like to do in preparation for a picnic is to wrap the utensils and drinking straws inside the napkins and place them in the glasses. They are quick and easy to pull out of the picnic basket and I’m sure not to forget utensils and napkins when I do this prep work before leaving the house.
Non-breakable dinnerware has come a long way. The white plates have the china look but are really just lightweight, unbreakable dinnerware from a dollar store. Regardless the venue, food always looks appetizing on white plates.
While I normally like my lobster rolls with little else but the lobster and mayonnaise and maybe some celery, I did jazz these up a bit. I added pineapple and avocado and used a citrus aioli to hold the ingredients together.
The rolls came from Mary’s Bake Shoppe in Kensington, PEI. For these rolls, I wanted ones that would hold together and had a nice texture and flavour. These certainly met the challenge on that front. I sprinkled each roll with a few sprigs of microgreens we’ve been growing along with some fresh chives from our herb garden. A tasty coleslaw and some potato chips rounded out the main course.
For dessert, I was looking for something that was easily portable and tasty.
Hand pies are a common picnic food because they hold together and pack well and you don’t need plates or utensils for them. These tasty treats combine two complimentary flavors – rhubarb and strawberry – encased in a flaky pastry. Add some fresh fruit, such as apples, and your favorite beverage, and the picnic fare is complete.
And this was the view from our dining spot on the beach.
Better eat our lobster rolls before these guys decide to fly on over and join us for our picnic!
I hope you have enjoyed a glimpse into our Canada Day picnic in PEI.
There is nothing like homemade relish, all natural and no preservatives. Today, I am sharing my recipe for Rhubarb Relish which makes good use of the fresh rhubarb when it is in season.
This is a very versatile relish as it can be used as a spread on meat sandwiches as it complements many meats well. It can also be served over chicken breasts, grilled pork chops, or even fish. Having this relish on hand makes meal preparation easy as you don’t have to prepare a sauce from scratch and you don’t need to open a store-bought version that will not have the same taste and is probably full of some kind of preservatives.
This recipe does not take any unusual ingredients. However, some knowledge and experience with pickling and preserving methods as well as the canning procedure is required.
May 2022 Update: If you are unfamiliar with the bottle sterilization and canning process at all, you may find such information contained in my recipe for Rosy Rhubarb Jelly useful. In that recipe, I give a substantially detailed description of those processes. Click here to access that recipe. For the Rhubarb Relish, I process the half-pint (1-cup) jars in the hot water bath for 10 minutes.
My Island Bistro Kitchen’s Rhubarb Relish
Ingredients:
2 cups rhubarb, cut in about 1/2″ pieces 2 cups onion, chopped 2 cups brown sugar 1/2 tsp salt 1/4 tsp ground cloves 1/2 tsp cinnamon 1/4 tsp allspice dash cayenne 1/8 tsp pepper 1/2 tbsp grated orange rind 1/2 cup cider vinegar
Method:
Wash and chop rhubarb into 1/2″ pieces.
Assemble ingredients.
In a medium-sized saucepan, combine all ingredients.
Stir.
Bring mixture to a boil over medium-high heat. Immediately reduce heat to medium-low and simmer gently, uncovered, until mixture reduces and thickens. Stir occasionally. Be patient. This will take at least 1 1/2 – 2 hours.
Remove from heat.
Bottle into sterilized jars while relish is still hot. Seal. Finger-tip tighten jar lids. Process in hot water bath according to manufacturer’s directions.
Yield: Apx. 3 cups
Serving Suggestion:
Grill pork chops. Plate. Top pork chop with 1 to 1 1/2 tbsp rhubarb relish.
A versatile relish that makes good use of rhubarb while in season. Great condiment to serve with meats.
Course Condiment
Cuisine Canadian
Keyword relish, rhubarb, rhubarb relish
My Island Bistro KitchenBarbara99
Ingredients
2cupsrhubarb, cut in about 1/2″ pieces
2cupsonion, chopped
2cupsbrown sugar
1/2tspsalt
1/4tspground cloves
1/2tspcinnamon
1/4tspallspice
dash cayenne
1/8tsppepper
1/2tbspgrated orange rind
1/2cupcider vinegar
Instructions
Wash and chop rhubarb into 1/2″ pieces.
Assemble ingredients.
In a medium-sized saucepan, combine all ingredients.
Stir.
Bring mixture to a boil over medium-high heat. Immediately reduce heat to medium-low and simmer gently, uncovered, until mixture reduces and thickens. Stir occasionally. Be patient. This will take at least 1 1/2 – 2 hours.
Remove from heat.
Bottle into sterilized jars while relish is still hot. Seal. Finger-tip tighten jar lids. Process in hot water bath according to manufacturer’s directions.
Recipe Notes
Yield:Apx. 3 cups
NOTE: For additional detail, be sure to read the blog post that accompanies this recipe.
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Because of the ongoing issue I have been having for some time with the volume of spam subscribers to my food blog, I have decided to remove the “Subscribe to this Blog” feature. This means that, for those of you who have subscribed to my blog, you will no longer receive an email notification each time I publish a posting (i.e., a story or recipe) to my food blog. As a result, upon posting this notice, I will be deleting the entire subscription list and will not be keeping any list of subscribers names and/or their email addresses.
This does not affect my continued publishing to my blog. What it does mean for regular followers and others interested in the content of my blog is that I will encourage them to use any or all of the following means to stay connected to My Island Bistro Kitchen food blog.
1) Bookmark “My Island Bistro Kitchen” in your Internet browser and check the site regularly for new stories.
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While I regret having to make the decision to remove the “Subscription” option, it has become more vexing and time-consuming to deal with spam subscriptions. In fact, it takes time away from my producing content for my food blog which is my primary interest.
If, at some point in time, I find a permanent fix for eliminating spam subscribers, I may re-open the subscription option. If that happens, I will put a notification on my blog and interested persons would need to subscribe, or re-subscribe, and provide consent to receiving email notifications from My Island Bistro Kitchen.
Summertime means lots of fresh salads. I like to make my own vinaigrettes, like this Rhubarb Vinaigrette, because they are not full of preservatives and they are easy to make.
Regular followers of my blog will know that I love the quality balsamic vinegars and olive oils I get from the Liquid Gold store here in Charlottetown, PEI. I jokingly say I have almost as many varieties in my cupboard as they have in the store! There are so many combinations of vinegars and oils that each salad dressing is a new adventure and a new flavor.
Rhubarb pairs well with citrus so I have incorporated grapefruit balsamic vinegar and mandarin orange infused olive oil into this vinaigrette. These three ingredients along with some orange juice are the basis for my salad dressing.
Rhubarb Vinaigrette
1 cup rhubarb, sliced ¼ cup orange juice 2 tbsp maple syrup 2 tsp grapefruit balsamic vinegar ½ tsp freshly squeezed lemon juice 1 small green onion, minced 1 tsp mustard ¼ cup Mandarin-infused olive oil Pinch of fine sea salt ½ tsp minced or puréed garlic (optional)
Assemble ingredients.
In small saucepan, combine the rhubarb and orange juice. Heat over medium heat and cook until rhubarb has completely softened, about 5-7 minutes. Stir frequently to prevent scorching. Let cool. When cool, use an immersion blender to purée the mixture.
Add the maple syrup, vinegar, lemon juice, green onion, mustard, olive oil, sea salt, and garlic (if using). Stir well to combine.
Serve over your favourite salad. Keep refrigerated in covered bottle for up to 1 week.
Yield: 1 cup
For this salad, I used a simple bed of fresh mixed salad greens, slices of pink grapefruit, blueberries, raspberries, red onion, and goats cheese. I have been growing sprouts this spring so added a handful to add texture, flavor, and appearance to the salad. A drizzle of the coral-red colored Rhubarb Vinaigrette added the finishing touch.
The Rhubarb Vinaigrette is very versatile as it can be used on either a fruit- or vegetable-based salad.
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We are blessed with well-producing rhubarb in our backyard garden. The photo below is of two crowns of rhubarb I started several years ago so it is quite a mature patch now. It has very deep ruby-red stalks. The patch graces us with a steady supply of rhubarb for fresh usage and for freezing. It also allows me to create all kinds of recipes featuring rhubarb like today’s for Rhubarb and Orange Muffins.
Rhubarb is so versatile as it can be used in pies, puddings, marmalades, jams, tortes, baked goods, sauces, drinks, and so much more. And, it freezes well for year-round use.
For these muffins, I have used grated orange rind and a small amount of orange juice to give a little zest and enhanced flavor to them.
Rhubarb pairs very well with citrus fruits.
The key to using rhubarb in muffins and sweet breads is not to add too much rhubarb as it contains a lot of water and, if too much is used, can make the baked goods somewhat soggy. I have tested this recipe several times and have concluded that 7 1/4 ounces ( or between 1 1/2 – 1 2/3 cups) of diced rhubarb is a good amount to use.
The other factor to keep in mind is that the rhubarb stalks should be quite thin (about 1/2″ to 3/4″ wide) for dicing as opposed to some larger and wider stalks (some of ours grow to be almost 2″ wide).
While you can split a large rhubarb stalk in half, lengthwise, it does tend to make the rhubarb bleed and the chunks don’t seem to hold their shape as well when baked in the muffins. You can use either fresh or frozen rhubarb in this recipe. In fact, I freeze the measured out amount of diced rhubarb in labeled freezer bags so they are ready to be used for muffins throughout the year.
The streusal topping for these muffins is optional but it does add both flavor and crunchiness to the muffins along with an attractive appearance.
To get that lovely dome-shaped muffin, you need to use a relatively high oven temperature – i.e., 400F or 425F.
To get that lovely dome-shaped muffin, you need to use a relatively high oven temperature – i.e., 400F or 425F.
To get that lovely dome-shaped muffin, you need to use a relatively high oven temperature – i.e., 400F or 425F. In my rhubarb muffin recipe, I use a preheated 400F oven. Using the high temperature allows the outside of the muffin to quickly set while still allowing the inside to continue to rise. This also gives that nice, soft muffin top crust. We have all seen those flat-topped muffins and they don’t look as appealing as a nicely domed muffin does.
The texture of a good muffin should be somewhat “open” as you don’t want a finely-textured cake batter for muffins. A good muffin will have a loose, coarse interior crumb. When mixing the batter, do not overmix as this will cause the muffins to be tough, rubbery, and somewhat heavy. Stir just until the dry ingredients are barely incorporated. In fact, in muffins in which I am adding fruit (which gets added last, using the “folding” technique), I don’t completely incorporate all the dry ingredients to the wet because, when the fruit is folded in, the dry ingredients will get further incorporated then. The batter should be lumpy, not smooth.
The other thing to keep in mind is not to overbake the muffins. I have found, in my oven, that 18 minutes bakes these rhubarb muffins perfectly but, as you know, every oven is a bit different. I suggest checking the muffins at about the 15-16 minute mark and, just as soon as they spring back to a light finger touch, remove them from the oven. Overbaking will result in a dry, unappealing muffin and it only takes a couple of minutes for muffins to be overbaked so keep a close watch on them as they bake. To double-check doneness, you can also use a toothpick or cake tester inserted into the center of a muffin – if it comes out clean, the muffins are done. Let the baked muffins rest in the baking tin for 5-7 minutes, then transfer them to a wire rack to finish cooling.
My Island Bistro Kitchen’s Rhubarb and Orange Muffins
1 cup all-purpose flour 1 cup whole wheat pastry flour ¼ cup rolled oats ⅔ cup brown sugar, packed 2 tsp. baking powder ½ tsp baking soda ½ tsp salt ½ tsp cinnamon 1 tbsp grated orange rind 1 egg, lightly beaten 1½ tsp vanilla ⅔ cup sour milk ¼ cup orange juice ¼ cup cooking oil 7¼ oz finely chopped rhubarb, cut into ¼-inch chunks (about 1½ – 1⅔ cups)
Method: Assemble ingredients.
Preheat oven to 400°. Grease 12 muffin cups.
In large bowl, combine first nine (9) ingredients. Mix well. Make a well in the center.
In separate bowl, combine the egg, vanilla, sour milk, orange juice, and cooking oil. Mix well. Pour into well in dry ingredients. Mix only to barely combine dry ingredients. Do not overmix.
Gently fold in rhubarb.
Mix streusal (recipe and instructions follow)
Spoon batter into muffin cups, filling each about ¾ full. Top with streusel mixture.
Bake for about 18 minutes, or until muffins spring back to a light touch or a toothpick or cake tester inserted into the center of a muffin comes out clean.
Let muffins stand in baking tin for 5-7 minutes then carefully remove them and transfer them to a wire rack to finish cooling.
Streusal Topping ¼ cup + 2 tbsp flour 3 tbsp brown sugar 2 tbsp chopped pecans ½ tsp cinnamon 3 tbsp butter
Method: Combine dry ingredients. Cut in butter to make a crumb mixture.
Spoon over tops of muffins. Bake as described above.
For Muffins: In large bowl, combine first nine (9) ingredients. Mix well. Make a well in the center of the ingredients.
In separate bowl, combine the egg, vanilla, sour milk, orange juice, and cooking oil. Mix well. Pour into well in dry ingredients. Mix only to barely combine dry ingredients. Do not overmix.
Gently fold in rhubarb. Spoon batter into muffin cups, filling each about ¾ full.
For Streusel Topping: Mix flour, brown sugar, pecans, and cinnamon together in small bowl. Cut in butter until mixture resembles coarse crumbs.
Distribute streusel mixture evenly between the muffins.
Bake muffins for about 18 minutes, or until muffins spring back to a light touch. Let muffins stand in baking tin for 5-7 minutes then carefully remove them and transfer them to a wire rack to finish cooling.
Recipe Notes
Yield:12 muffins
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Rhubarb Custard Torte is one of my all-time favorite desserts and it is simply sublime! While I freeze a substantial amount for use over the winter, there is nothing like scooting out to the garden to pick some fresh rhubarb just at the time I am making a recipe. However, our rhubarb season here in Atlantic Canada is all too short so most of my rhubarb recipes, including this torte, can be made with frozen rhubarb. Continue reading Rhubarb Custard Torte→
Do you have certain foods you like to have in the different seasons? One of the springtime treats in my house is asparagus.
Asparagus is a very versatile vegetable and one of the first available in spring in our Maritime climate. Asparagus is lovely served with a Hollandaise sauce, in a quiche, wrapped with goat cheese in proscuitto and roasted, or in a myriad of other ways. One of my favorite ways to serve asparagus is as a cream soup. I like to roast the asparagus first as I find the roasting brings out the nutty, earthy flavors in the asparagus. Today, I am sharing my recipe for this soup. While it does take a bit of time to make, the end result is so worth the effort.
[Printable recipe follows at end of post]
Roasted Cream of Asparagus Soup
Ingredients: 1 lb asparagus 1 leek, white and light green parts only 1 stalk celery 1 garlic clove 1 potato Olive oil Salt Pepper 2 cups chicken stock 1 bayleaf ¼ tsp dried dillweed ¼ tsp dried basil ¾ cup whole milk ¾ cup evaporated milk 2 tbsp flour 2 tbsp parmesan cheese ½ cup grated cheddar cheese
For garnish: Croutons Asparagus tips Olive oil
Method:
Preheat oven to 425ºF.
Assemble ingredients.
Trim asparagus ends. Cut leek in half. Cut celery stalk and potato into 2-4 chunks.
In large bowl, combine asparagus, leek, celery, potato, and garlic clove. Lightly drizzle with olive oil and toss vegetables to ensure they are well coated with the oil.
Sprinkle with salt and pepper.
Place oiled vegetables, single layer, on foil-lined cookie sheet. Roast in oven for about 20- 30 minutes or until vegetables are fork-tender. Remove vegetables from oven and cool slightly.
Loosely chop vegetables into chunks and place in bowl of food processor.
Pulse until vegetables are puréed.
Transfer puréed vegetables to large pot.
Add chicken stock, bayleaf, dillweed, and basil.
Whisk flour into milk until smooth. Pour into soup mixture.
Season with salt and pepper.
Mix ingredients well over medium-low heat, stirring regularly to ensure mixture does not scorch.
When hot and thickened to desired consistency, add Parmesan and grated cheddar cheese. Heat just until cheeses are melted.
Serve hot garnished with croutons and 2-3 steamed asparagus tips. Lightly drizzle a good quality olive oil around the garnish.
Yield: 4-6 servings
This soup is lovely served with a good quality rye bread.
Rich, velvety Cream of Roasted Asparagus Soup is a springtime treat when the local asparagus is in season
Course Soup
Keyword asparagus, soup
Ingredients
1lbasparagus
1leekwhite and light green parts only
1stalk celery
1garlic clove
1potato
Olive oil
Salt
Pepper
2cupschicken stock
1bayleaf
¼tspdried dillweed
¼tspdried basil
¾cupwhole milk
¾cupevaporated milk
2tbspflour
2tbspparmesan cheese
½cupgrated cheddar cheese
For garnish:
Croutons
Asparagus tips
Olive oil
Instructions
Preheat oven to 425ºF.
Trim asparagus ends. Cut leek in half. Cut celery stalk and potato into 2-4 chunks. In large bowl, combine asparagus, leek, celery, potato, and garlic clove. Lightly drizzle with olive oil and toss vegetables to ensure they are well coated with the oil. Sprinkle with salt and pepper.
Place oiled vegetables, single layer, on foil-lined cookie sheet. Roast in oven for about 30 minutes or until vegetables are fork-tender. Remove vegetables from oven and cool slightly. Loosely chop vegetables into chunks and place in bowl of food processor. Pulse until vegetables are puréed.
Transfer puréed vegetables to large pot. Add chicken stock, bayleaf, dillweed, and basil. Whisk flour into milk until smooth. Pour into pot. Season with salt and pepper. Mix ingredients well over medium-low heat, stirring regularly to ensure mixture does not scorch. When hot and thickened to desired consistency, add parmesan and grated cheddar cheese. Heat just until cheeses are melted.
Serve hot garnished with croutons and 2-3 steamed asparagus tips. Lightly drizzle a good quality olive oil around the garnish.
For other great asparagus recipes from My Island Bistro Kitchen, click on the links below:
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Today, I am sharing a new recipe for pork chops. In addition to PEI pork, I am also featuring two other PEI products, both from J.J. Stewart Foods and Soda Company, in Stratford. The first is a new preserve flavor — Cranberry Champagne with Crystallized Ginger — and the second is from their maple mustard line.
This is a very easy recipe to make and does not take a lot of time to prepare. It is essentially pan-fried pork chops with a pan reduction sauce made with chicken stock, orange juice, mustard, and the preserves. This recipe is easily doubled.
½ cup chicken broth 2 tbsp orange juice 1½ tsp balsamic vinegar (I used Liquid Gold’s Grapefruit Balsamic Vinegar) 3 tbsp J. J. Stewart’s Cranberry Champagne with Crystallized Ginger Preserve 1 tbsp J.J. Stewart’s Dill and Chardonnay Maple Mustard ¼ tsp onion ⅛ tsp garlic powder
Method:
Assemble ingredients.
Over medium heat, add 2 tsp olive oil to small frypan. Add pork chops and cook, turning once until cooked to desired doneness. Remove chops from pan and transfer to oven-proof covered dish. Place pork chops in oven set at very low temperature, just enough to keep them warm while preparing sauce.
Add the chicken broth, orange juice, and balsamic vinegar to frypan. Over medium heat, cook liquid (uncovered) until it reduces to about half.
Whisk in the mustard along with the garlic and onion powders until mixture is smooth.
Whisk in the preserves. Cook until mixture becomes the consistency of syrup.
Return the pork chops to the frypan and heat for about 1 minute, turning the chops at half-time to glaze both sides.
Serve hot with the cranberry-ginger sauce mixture drizzled over top of each pork chop. Serve with potato or rice and your favorite vegetable(s).
Serves: 2
Note: Other brands of preserves, mustard, and balsamic vinegar may be used in this recipe; however, flavor will differ.
You may also like this pork chop recipe from My Island Bistro Kitchen:
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While Mother’s Day is over, I thought I would share some photos from my Mother’s Day Afternoon Tea. We celebrated pretty much the whole weekend. On Saturday, I made and decorated this ruffle cake. Doesn’t it remind you of the old-fashioned ribbon candy that used to be so popular around Christmas time.
I don’t tend to use this method of decorating often because it takes a powerful amount of icing…surely enough to set anyone on a sugar high for days! However, it is a real feminine cake style so it is perfect for Mother’s Day. The photos are showing the color of the icing quite a bit deeper than it was in reality.
My tea this afternoon is really simple. Just the cake and a good cup of “brew”. I don’t worry too much about having everything perfectly matched. Part of the eclectic charm of afternoon tea is having a mixture of china cups and saucers, plates, and teapot. This teapot is a new acquisition to my collection. So long as the colors blend together, they work.
This is a Sadler teapot. I like its “perky” shape and simplistic floral design.
A cut slice of cake reveals just how much icing is on that cake!
A nice sweet treat in the middle of a Saturday afternoon!
Good thing there is a huge pot of tea to go with all that icing!
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A very happy Mother’s Day to all Moms out there! I hope you are having a wonderful day and are getting thoroughly spoiled.
Today, I am sharing my recipe for Lobster Eggs Benedict with a delicious Béarnise sauce. This makes a wonderful brunch entrée and is also perfect for a Mother’s Day breakfast in bed tray although it does take some time and organization to prepare.
Here, on Canada’s East Coast, we are extremely blessed to have ready access to fresh lobster this time of the year. In fact, in many Island families today, they will be celebrating with lobster (many having their first “feed” of the season), whether it be lobster at home or at one of the Island’s famous lobster suppers that open early just for the occasion today. They will then close and re-open for the season in a few weeks time.
I have gone with a yellow theme for the breakfast in bed tray using, as my inspiration, a single yellow tulip and my favorite spring-time china cup and saucer featuring daffodils.
I chose a dainty crystal glass for the freshly-squeezed orange juice.
A refreshing fruit cup with orange sections and raspberries adds both color and flavor.
And, of course, the star of the tray – the Lobster Eggs Benedict served on Ciabatta.
Can you taste that succulent lobster? The Béarnise Sauce is rich so you don’t need a lot of it on each serving and using less is more in this case because you don’t want to “drown” or mask the wonderful color of the red lobster claws!
The Bistro’s Lobster Eggs Benedict
Ingredients:
1 tbsp water ½ tbsp balsamic vinegar (I used Liquid Gold’s pomegranate-quince) ½ tbsp white wine ½ tbsp minced onion ⅛ tsp puréed garlic
1 extra-large egg yolk ½ tbsp lemon juice ½ tsp prepared mustard (I used J.J. Stewart’s Maple Mustard with Dill and Chardonnay) 2 tbsp butter, melted Salt and pepper, to taste Sprinkle of chopped chives, parsley, and tarragon
1-2 lobster claws and meat from the lobster’s knuckles for each serving English muffins or artisan bread, such as Ciabatta, sliced for each serving
Method:
Assemble ingredients.
In bottom of double boiler, heat about 2” water to boiling point. Reduce heat to keep the water at a very gentle simmer.
In top of double boiler and over direct heat (not on top of the boiling water), combine first five ingredients. Simmer over medium heat until mixture is reduced by half, about 3 minutes.
Place top of double boiler over saucepan of gently simmering hot water.
Quickly whisk in the egg yolk and whisk vigorously and continuously till smooth. Whisk in lemon juice and mustard. Add salt and pepper, to taste. Whisk until mixture is just thick enough to coat the back of a spoon (you want it of pouring consistency). Remove from heat and add a sprinkle of chopped chives, parsley, and tarragon.
Note: If mixture thickens too much, whisk in small amount of boiling water, 1 tbsp at a time, to get to pouring sauce consistency.
In small saucepan or frypan, heat ½ – 1 tbsp butter and heat lobster over low heat.
Using your favourite method, poach 1 egg to desired doneness for each serving.
To assemble:
Slice English muffin, or if using an artisan bread like Ciabatta, cut loaf into desired lengths (e.g., 3”- 4” per serving) and slice in half horizontally, using one-half for each serving. Butter each piece. Lay a layer of lettuce on each piece of bread or muffin. Add the warmed sautéed lobster.
Top with the poached egg.
Drizzle Bérnaise Sauce over each serving. Serve with a side of green salad or fresh fruit.
Serves: 2
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(Mostly) PEI and Maritime Food – Good Food for a Good Life!