Category Archives: General

Orange-scented Blueberry Oat Square

Teatime Square Made With Blueberries
Orange-scented Blueberry Oat Square

Modelled after, and made with the same method as, a traditional Date Square, this wholesome Orange-Scented Blueberry Oat Square features a delectable blueberry filling sandwiched between a sweet and buttery orange-scented oatmeal crumb base and topping. Continue reading Orange-scented Blueberry Oat Square

National Afternoon Tea Week

 

Tiered Server for Afternoon Tea
Afternoon Tea Table

As I write this post on August 7, 2022, the forthcoming week of August 8-14th marks National Afternoon Tea Week in the UK. This is a week set aside to celebrate the wonderful leisurely genteel activity of afternoon tea. As those of you who are regular followers of my food blog know, afternoon tea is a passion of mine and I never pass up an opportunity to indulge in the menu of savory bites, toothsome scones with jam and clotted or English double cream, and an array of tantalizing desserts. Continue reading National Afternoon Tea Week

Lobster Macaroni and Cheese Recipe

Lobster Pasta Dish
Lobster Macaroni and Cheese

Living in PEI, we have access to fresh locally-fished lobster during the Island’s two lobster fishing seasons, commonly known as the spring and fall fisheries.

Lobstter Boats
Lobster Fishing Boats Loaded with Traps for Setting Day, North Rustico, PEI

The first season begins in May and goes until the end of June. The second season runs from August to October.

Lobster Fishing Boat
Lobster Fishing Boat Loaded with Traps, French River, PEI

After a few good “feeds” of lobster straight from the shell, I am ready to incorporate lobster as an ingredient in other dishes such as in this tasty Lobster Macaroni and Cheese. This is not your usual weeknight Mac ‘n Cheese dish. Rather, I refer to it as a more extravagant grown-up version of an old family classic. Continue reading Lobster Macaroni and Cheese Recipe

Celebratory Platinum Jubilee Afternoon Tea

Table with 3-tier server set for teatime
Platinum Jubilee Afternoon Tea

Today, we enjoyed a Celebratory Platinum Jubilee Afternoon Tea.  It’s not many people who can say they worked in the same job for 70 years and probably even fewer can boast of still being on the job every day with plans to continue! As I write this post, it is June 2, 2022, the actual 70th anniversary of the formal coronation of  Her Majesty Queen Elizabeth II (now aged 96) which took place on June 2, 1953. Continue reading Celebratory Platinum Jubilee Afternoon Tea

My Island Bistro Kitchen Celebrates 10th Blogiversary!

Celebration Cake
10th Blogiversary Celebration Cake

Today marks a milestone for me as it was 10 years ago on this date that I created My Island Bistro Kitchen’s website.

Over the past 10 years, I have developed and published countless recipes, conducted interviews and written numerous stories about PEI food and beverage producers, attended and written about many Island food events, contributed to media articles, participated as a panelist on radio call-in shows, wrote reviews of select cookbooks, provided several recipe tutorials, created a series of weekly meal plans, set many tables with all kinds of pretty tablesettings, shared my gardening adventures, taken followers around the scenic Island on my many summer picnics and, yes, you’ve been invited to several teatimes, too! Whew! What a whirlwind it has been!

Decorated Cake
Sugared Cranberry and Rosemary Cake Decorations

The food blog and website were created when I was looking for a focus that would allow me to pursue three of my passions – culinary, photography, and writing. Blogging had just really come into its own around the time that I created the website and so off I went on the recipe development, food photography, and food writing journey.

I aim to keep the recipes I develop and share real and do-able for the home cook and not too far “off the beaten track”. I am aware of the different levels of culinary skills and food budgets that followers may have. As such, I try to provide thorough instructions with my recipes and, with some exceptions but to the extent possible, to use equipment that is most likely to be common in the vast majority of kitchens so followers who choose to make the recipes can do so in their own kitchens. Where possible, I continue to try to feature and use locally produced food ingredients from here in Prince Edward Island.

So, on this, my 10th Blogiversary, I am grateful for those faithful followers of My Island Bistro Kitchen who have been with me from the start. I am also thankful for, and welcome, those who have joined (and continue to join) along the way. If you are new to “the Bistro”, a hearty warm welcome to you! I hope all will continue to follow “the Bistro” and invite their family and friends to follow along, too, as I have plans for more great recipes in the works.

Anniversary Cake
Blogiversary Celebration Cake

Every anniversary merits some kind of celebratory cake so, it’s a simple white cake filled with cranberry curd today and decorated with sugared cranberries and rosemary just picked from my garden.

Anniversary Cake
10th Blogiversary Celebration Cake

I have opted to pair some of my fuchsia, or cranberry-colored, teacups with this cake for today’s celebratory teatime. Tea was poured from the stunning bell-shaped carousel or marquee Sadler teapot in shades of ivory, gold, and burgundy. Isn’t it a stunner!

Sadler Teapot and Paragon Teacup
Sadler Bell-shaped Carousel or Marquee Teapot and a Paragon Teacup

 

Barbara

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To view previous Blogiversary celebrations of My Island Bistro Kitchen, click on the links below:

1st Blogiversary
2nd Blogiversary
3rd Blogiversary
4th Blogiversary
5th Blogiversary
6th Blogiversary
7th Blogiversary
8th Blogiversary
9th Blogiversary

Custard Sandwich Cookies Recipe

Cookies Sandwiched with Pink Buttercream Icing surrounded by pink flowers
Pretty Custard Sandwich Cookies

These Custard Sandwich Cookies bear some resemblance to those that many know as Melting Moments, my recipe for which can be found here. The primary difference between these Custard Sandwich Cookies and Melting Moments is that the latter contains cornstarch giving the cookies what is commonly known as a “short”, ever-so-slightly crisp, texture while the Custard Sandwich Cookies contain vanilla custard powder that gives them a wonderful soft, creamy, and slightly crumbly texture as well as additional flavor and a more yellowish color. Continue reading Custard Sandwich Cookies Recipe

Luscious Lime Curd Recipe

Glass jar filled with Lime Curd
Luscious Lime Curd

Sharper and with a tangier taste than lemon curd, lime curd (in its natural state) is a slightly duller color than the traditional lemon curd with which most people are probably more familiar. One would think lime curd would automatically have a lime green color but this is not the case as the juice from limes is actually a very pale bland color. I added just a touch of green gel icing coloring to brighten up the curd and give it a pretty lime green color, more consistent to what might be expected of the appearance of a lime curd. Continue reading Luscious Lime Curd Recipe

Clementine Sponge Pudding for Two

Two ramekin dishes filled with single-serving Sponge Pudding
Clementine Sponge Pudding for Two

This self-saucing Clementine Sponge Pudding, baked in a bain marie, consists of a lovely citrus-flavored sauce topped with a light-as-air sponge cake. The pudding is proportionately sized for two servings making it ideal for the small household. Continue reading Clementine Sponge Pudding for Two

An Islander Day Cream Tea

Gold Tray with Teapot and PEI Teacups
Prince Edward Island Commemorative China Teacups

As I write this post, it is a statutory holiday known as Islander Day here in Prince Edward Island. As such, I thought it would be an appropriate time to showcase my small collection of PEI commemorative cups and saucers. Continue reading An Islander Day Cream Tea

Rustic Oatmeal Bread Recipe (aka Porridge Bread)

Loaf of Porridge Bread nestled inside a tea towel
Rustic Oatmeal Bread

Some may know this old-fashioned bread simply as “Porridge Bread” because of its rolled oat content. Rustic Oatmeal Bread is a hearty bread that has a soft, chewy texture. It’s ideal as a sandwich bread, makes fabulous toast, is great for French toast and, heck, it’s just fine slathered with butter or molasses! Continue reading Rustic Oatmeal Bread Recipe (aka Porridge Bread)

Teatime to Celebrate 9th Blogiversary

Table set for afternoon tea for two
Teatime for Two

Today marks nine years since I began My Island Bistro Kitchen food blog. Regular followers of my food blog and social media channels will know of my love for anything and everything to do with afternoon tea! So, it would only seem fitting that my focus for celebrating this milestone would be a celebratory afternoon tea. Of course, in my case, it’s any reason at all to enjoy afternoon tea! Continue reading Teatime to Celebrate 9th Blogiversary

Baked Haddock au Gratin Recipe

Baked Haddock in a cream sauce topped with breadcrumbs and cheddar cheese served in an au gratin dish
Baked Haddock au Gratin

At least once a week, I have fish. Haddock is a favorite and while I like it simply pan-fried in butter, sometimes I like to dress it up and, on those occasions, I make Baked Haddock au Gratin.

Awhile ago, I canvassed my food blog followers to see if there was interest in smaller sized recipes for one or two servings and there was sufficient interest so I indicated I would, from time to time, develop and post recipes for this particular demographic. This haddock recipe is sized for two servings but is easily doubled if four servings are needed.

I have also tested this recipe by baking it from frozen state (in baking dishes that go from freezer to oven safely) and it turns out fine so it is one that I now have on hand in my freezer for when I want a dressed up haddock dish. Everything but the cheddar cheese goes on to the dish before it is frozen. Note that, if baking the fish from frozen state, additional baking time beyond what is stated in the recipe will be required. If you are planning to freeze this dish for baking later, make sure you use fresh fillets, not fish previously frozen.

This is not an overly complicated recipe. The sauce basically consists of chicken stock, whipping cream, milk, and Dijon mustard with onion, celery, red pepper, and mushrooms sautéed in butter for flavor and all thickened with flour. The dish is then baked in the oven with a breadcrumb and cheddar cheese topping. This recipe can be made gluten-free by using gluten-free 1-to-1 baking flour as the thickener and by using gluten-free breadcrumbs for the topping.

Individual au gratin dish filled with baked haddock in a rich cream sauce
Baked Haddock au Gratin

My preference is to use individual au gratin dishes for this recipe for several reasons. First, it keeps the fish intact. Haddock is a fragile fillet and breaks apart very easily. Baking it in an individual serving dish keeps it altogether so the fish serves well and is not all broken apart when plated. It is simply served right in the dish in which it was baked. Second, this sauce is rich and it needs to cover the fish completely so, if using a larger baking dish to bake the two fillets together, make sure the pan is just large enough to accommodate the fillets as there is only adequate sauce for the two fillets. If the sauce runs off the fish (which it will) into the bottom of a pan, it will be spread too thin and may burn and the lovely flavorful sauce will be lost.

The fillets can certainly be baked together in a slightly larger au gratin dish for two. Alternatively, if you don’t have suitably sized au gratin dishes, a baking pan the size of what is used in a toaster oven would likely work for two fillets (e.g., typically an 8”x6” pan) or a 10”x5” baking dish could also work. The other reason I like to use individual baking dishes is that, for presentation purposes, it allows for plating the meal to look like restaurant quality as each individual has their own serving dish (remember, we do eat with our eyes first)!

While I have used haddock in this recipe, any white fleshed fish fillets can be substituted with the sauce.

Au gratin dish filled with baked haddock in cream sauce served with basmati rice and a medley of stir-fried vegetables
Baked Haddock au Gratin

[Printable recipe follows at end of post]

Baked Haddock au Gratin

Ingredients:

2 haddock fillets, each apx. 5-6 oz (fresh or thawed, if frozen)
Garlic salt (apx. ½ tsp or to taste)
Freshly ground black pepper

1/3 cup chicken stock
1/3 cup whipping cream (36% MF)
¼ cup milk
1 tsp Dijon mustard
1 tbsp butter, melted

1½ – 2 tbsp butter
2½ tbsp finely chopped onion
2½ tbsp finely chopped celery
3 tbsp finely chopped red pepper
1/3 cup sliced white button mushrooms (about 1 oz)
2 tbsp all-purpose flour (or gluten-free 1-to-1 baking flour, if required)

1/3 cup fine breadcrumbs (gluten-free, if required)
2½ tbsp finely grated Parmesan cheese
½ tbsp butter, melted

1/3 cup grated old or medium Cheddar cheese

Paprika (optional)
Green onions and/or slices of orange or lemon for garnish (optional)

Method:

In small bowl, combine the chicken stock, whipping cream, milk, Dijon mustard, and 1 tbsp melted butter. Set aside.

Chop and measure vegetables and grate cheeses.

Preheat oven to 350°F.

Grease two individual-sized au gratin dishes (or a small shallow baking dish just large enough to arrange the fillets in a single layer). Sprinkle fish fillets with garlic salt and pepper. Arrange one fillet in each au gratin dish or single layer if using one baking dish for the two fillets. Note, in order to get the fish fillet to fit in the single au gratin dishes, an end of each fillet may need to be cut off and arranged alongside fillet in au gratin dish. Set aside.

Melt 1½ – 2 tbsp butter in saucepan over medium-high heat. Add the onions, celery, red pepper, and mushrooms. Cook the vegetables just until they are barely tender, stirring frequently (apx. 3 minutes).

Sprinkle flour over the vegetables and stir to combine. Cook for a few seconds, stirring to prevent scorching, then reduce heat to medium low and gradually add the whipping cream and chicken stock mixture. Stir constantly to prevent scorching. Continue cooking until sauce starts to thicken, apx. 1 minute. Add the Parmesan cheese and stir until melted, about 1 minute longer or until sauce is thickened to desired consistency.

Spoon sauce equally over each fillet, covering all areas of the fish completely. Combine the breadcrumbs and the ½ tbsp melted butter. Sprinkle mixture equally over fillets. Place au gratin dishes on foil-lined rimmed baking sheet in case sauce should bubble over. Bake for apx 20-24 minutes, or until breadcrumbs are browned, sauce is bubbling, and fish is thoroughly cooked and flakes easily when tested with a fork. Note that baking times may vary due to size and thickness of fillets.

Sprinkle cheddar cheese over each fillet and return to oven for 1½ – 2 minutes, just until cheese is melted.

Let fish stand for 5-10 minutes to allow sauce to set before serving. Sprinkle each fillet with paprika and garnish with sliced green onions and an orange or lemon slice, if desired.

Serve with choice of potato or rice, and a favorite side of vegetable(s), steamed or stir-fried.

Yield: 2 servings

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Au Gratin dish filled with Baked Haddock in Cream Sauce Topped with a Breadcrumb and Cheddar Cheese Topping
Baked Haddock au Gratin

Printable Recipe

Baked Haddock au Gratin

This Baked Haddock au Gratin dresses up mild white fish fillets with a delectable cream sauce topped with breadcrumbs and cheddar cheese. Serve with rice or choice of potato and side vegetable(s).
Course Main Course
Cuisine Canadian
Keyword baked haddock au gratin, fish, haddock, seafood
Servings 2
My Island Bistro Kitchen Barbara99

Ingredients

  • 2 haddock fillets, each apx. 5-6 oz (fresh or thawed, if frozen)
  • Garlic salt (apx. ½ tsp or to taste)
  • Freshly ground black pepper
  • 1/3 cup chicken stock
  • 1/3 cup whipping cream (36% MF)
  • ¼ cup milk
  • 1 tsp Dijon mustard
  • 1 tbsp butter, melted
  • 1½ - 2 tbsp butter
  • tbsp finely chopped onion
  • tbsp finely chopped celery
  • 3 tbsp finely chopped red pepper
  • 1/3 cup sliced white button mushrooms (about 1 oz)
  • 2 tbsp all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
  • 1/3 cup fine breadcrumbs (gluten-free, if required)
  • tbsp finely grated Parmesan cheese
  • ½ tbsp butter, melted
  • 1/3 cup grated old or medium Cheddar cheese
  • Paprika (optional)
  • Green onions and/or slices of orange or lemon for garnish (optional)

Instructions

  1. In small bowl, combine the chicken stock, whipping cream, milk, Dijon mustard, and 1 tbsp melted butter. Set aside.
  2. Chop and measure vegetables and grate cheeses.
  3. Preheat oven to 350°F.
  4. Grease two individual-sized au gratin dishes (or a small shallow baking dish just large enough to arrange the fillets in a single layer). Sprinkle fish fillets with garlic salt and pepper. Arrange one fillet in each au gratin dish or single layer if using one baking dish for the two fillets. Note, in order to get the fish fillet to fit in the single au gratin dishes, an end of each fillet may need to be cut off and arranged alongside fillet in au gratin dish. Set aside.

  5. Melt 1½ - 2 tbsp butter in saucepan over medium-high heat. Add the onions, celery, red pepper, and mushrooms. Cook the vegetables just until they are barely tender, stirring frequently (apx. 3 minutes).
  6. Sprinkle flour over the vegetables and stir to combine. Cook for a few seconds, stirring to prevent scorching, then reduce heat to medium low and gradually add the whipping cream and chicken stock mixture. Stir constantly to prevent scorching. Continue cooking until sauce starts to thicken, apx. 1 -2 minutes. Add the Parmesan cheese and stir until melted, about 1 minute longer or until sauce is thickened to desired consistency.

  7. Spoon sauce equally over each fillet, covering all areas of the fish completely. Combine the breadcrumbs and the ½ tbsp melted butter. Sprinkle mixture equally over fillets. Place au gratin dishes on foil-lined rimmed baking sheet in case sauce should bubble over. Bake for apx 20-24 minutes, or until breadcrumbs are browned, sauce is bubbling, and fish is thoroughly cooked and flakes easily when tested with a fork. Note that baking times may vary due to size and thickness of fillets.

  8. Sprinkle cheddar cheese over each fillet and return to oven for 1½ - 2 minutes, just until cheese is melted.
  9. Let fish stand for 5-10 minutes to allow sauce to set before serving. Sprinkle each fillet with paprika and garnish with sliced green onions and an orange or lemon slice, if desired.
  10. Serve with choice of potato or rice, and a favorite side of vegetable(s), steamed or stir-fried.

Recipe Notes

Yield: 2 servings

Decadent Dream Square Recipe

A slice of Dream Square with a cup of tea
Decadent Dream Square

Always a favorite, this three-part square (shortbread base, topping, and icing), known simply as “Dream Square”, is a treat! Sometimes referred to as a vintage or retro square, I’m not sure it has ever been “shelved” long enough in history to put it in that category! This is a square that is, in my view, perennially in vogue. Continue reading Decadent Dream Square Recipe

Cranberry Orange Eggnog Loaf Recipe

Quick Bread studded with cranberries, mixed peel, pecans, and orange zest
Cranberry Orange Eggnog Loaf

I call this quick bread the loaf with Christmas wrapped inside it! That’s because this Cranberry Orange Eggnog Loaf encompasses many of the flavors we typically associate with Christmas – the bright red cranberries, eggnog, warm spices of nutmeg, mace, and cardamom, citrus notes that come from orange marmalade, juice, and orange rind, mixed peel/citron, and pecans. It’s the perfect loaf for weekend brunch, coffee or tea break, or gift giving. Continue reading Cranberry Orange Eggnog Loaf Recipe