Bonnie Stern’s The Best of HeartSmart Cooking

If your heart is going a whumpa-thump after a heavy date with your snow shovel, perhaps it’s time to be a little kinder to your ticker in 2010 with a few heartsmart recipes. Now, make no mistake, I am no Julia Powell, nor do I have the exotic romantic life she now pursues but I would have enjoyed meeting Julia Child and cooking my way through her mastery of French cooking, nonetheless. Instead—being a loyal Canuck—I have chosen to cook my way through Bonnie Stern’s The Best of HeartSmart Cooking in the mindset of: “Peace, Order and Good Government.” Since proroguation has overcome Parliament in Canada, once again this January, I suggest the only parts of the motto we can truly uphold as Canadians are Peace and Order. Once the pork-bellied parliamentarians sit again, they can do their part to uphold Good Goverment. So, in the meantime, to get you started on your ticker-friendly quest, I suggest this non-meaty recipe for Rainbow Trout handsomely curled into a red pepper. While this proroguation recipe isn’t from Ms. Stern’s cookbook it is easy to prepare, low in sodium and very tasty. Served with couscous and cooked spinach, sprinkled with a few Saskatoon berries and toasted hazelnuts....you have a meal suitable for a Queen or even better the Governor General herself, should she happen to be visiting your neighbourhood! How much more peaceful and orderly could you get with that multi-Canadian culinary combo? My favourite recipe from Bonnie Stern’s, The Best of HeartSmart Cooking (ISBN 0-679-31412-1) is on pg 150 (see pic above) and it involves a hot date with Penne, Roasted Cherry Tomatoes, Bocconcini cheese and whatever other fixins’ (scallops, cooked bacon, proscuitto, pine nuts, etc) you might have lurking in the leftover drawer of your fridge.

Happy Cooking in these times of prorogation!

Peppers Stuffed with Rainbow Trout

Makes 2 servings

2 Red Peppers

2 Rainbow Trout approx. ½ lb (250g) each *Note: President’s Choice Frozen Trout fillets are perfect!

Mix together: 1 tsp paprika and ¼ tsp garlic powder

Sauce:

1 cup Cilantro leaves-finely chopped

3 large garlic cloves

3 tbsp white-wine vinegar

3 tbsp olive oil

Note: I found this sauce made enough to service this dinner twice! It also freezes well in case you want to make the recipe at a later date.

Preheat oven to 400F. Cut Peppers in half lengthwise (from stem to bottom). Remove seeds and membrane. Place cut-side UP on a foil lined baking sheet with a rim around the edge. Wash trout and pat dry. If using the PC fillets, cut in half lengthwise. Roll each piece in paprika mixture. Fold each piece of fish and stuff into pepper half. Roast in centre of oven for about 20-25 minutes.

Meanwhile, prepare sauce. Finely chop cilantro and place in a bowl. Mince garlic and add to cilantro. Whisk in vinegar, then oil. Or place all sauce ingredients in a blender or food processor and purée. When fish is ready, plate and serve with sauce drizzled over top. Excellent served with couscous and cooked spinach, garnished with hazelnuts and currants.

Talking turkey on leftovers

Humourist Calvin Trillin once quipped: “The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.” Touché because the trick with leftovers is: first to have them and second to use them all up before they bore you! Turkey soup makes a great Boxing Day lunch entree but if you’re still consuming gallons of the same batch by Valentine’s Day, it’s time to call “man over board”, climb out of the soup and say “yes” to a turkey mindset rescue.

This January, start the new decade off with a flap... shed your turkey leftover inhibitions and dare to be wild! Change your jingle and move beyond the usual soup ritual. Flabbergast your family and friends by adding leftover turkey to pasta sauces, pizza, tacos, wraps, fajitas, appetizers, quesadillas and even chili. Prepare for your new leftover turkey adventures by arming yourself with plastic wrap and small, freezer-quality plastic bags and a little imagination. Basically, any recipe that calls for chicken will cluck just as well with turkey.

To ensure good quality turkey leftovers, wrap them well in small packages in plastic wrap and place in Ziploc bags. Use refrigerated, well-wrapped cooked turkey within three days. You may also freeze turkey slices in air-tight packages for up to four months. Be sure to freeze the leftovers soon after cooking and to date and label the packages.

Try these “beyond the soup” turkey leftover recipes post-haste after Christmas this year:

Turkey Club Pizza
1 large pre-made frozen pizza crust (or make your own if you wish)
1/4 cup mayonnaise
1/2 tsp dried basil leaves
1/2 tsp dried thyme leaves
1/8 tsp pepper
1 tbsp mustard
1/4 lb shredded or thinly sliced cooked turkey
1-1/2 cups shredded Muenster cheese
6 slices bacon, cooked crisp and crumbled
1 tomato, chopped and seeded
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees. Pre-bake crust according to package directions or for 5-6 minutes. Let cool. In small bowl, combine mayonnaise, basil, thyme, pepper, and mustard and mix well. Spread crust with mayonnaise mixture, and top with remaining ingredients in order. Bake at 425 degrees for 10-15 minutes until crust is golden brown and cheese is melted. 6 servings


Turkey and Asparagus Pasta Toss
1 lb or 500 g asparagus
2 tbsp olive oil, divided
1 lb or 500 g cooked turkey breast meat, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 small red onion, cut into thin wedges
1/2 cup Classico di Genova Basil Pesto
1/2 cup chicken or turkey stock
1 tsp cornstarch
Trim woody ends from asparagus. Cut into 2-inch pieces and set aside. In a large skillet, heat 1 tbsp olive oil over high heat. Stir fry turkey slices to warm. Transfer to plate. Add remaining oil to skillet and stir fry peppers, onion and asparagus until tender-crisp, about 3-4 minutes. Meanwhile, whisk together pesto, chicken stock and cornstarch. Add to skillet and stir until thickened. Toss in turkey and serve over noodles, rice or polenta.

Turkey-Cranberry Appetizers
Place crackers on serving plate and top each one with:
1 thin small slice of Emmenthal cheese
1 thin small turkey slice
1 small dollop of cranberry sauce

Turkey Quesadillas
1 cup cooked turkey strips or small cubes
1 tbsp vegetable oil
8 large flour tortillas
2 cups shredded cheddar cheese
1 cup chopped green onions
1/4 cup canned mild jalapeno chili slices, chopped (optional)
1 cup salsa
Sprinkle 4 tortillas with turkey, cheese, green onions and chilies. Drizzle salsa over top. Cover each tortilla with remaining tortillas. Place on microwavable plates and microwave on high for 1 - 2 minutes until cheese is melted or cook in fry pan, flipping halfway through. Cut each tortilla into wedges.

Wild Rice Turkey Bake
To cook wild rice, combine 1-1/2 cups washed rice with 4 cups water in heavy saucepan. Cover and cook for 30-45 minutes or until tender. Drain off any excess water.
3 cups cooked wild rice
3 cups chopped cooked turkey
1 16 oz. pkg. frozen French cut green beans, thawed
1 435 ml jar alfredo sauce or four cheese alfredo sauce
1/2 cup soft bread crumbs
Preheat oven to 350 degrees. Mix rice, turkey, green beans and alfredo sauce in large bowl. Place in 12x8" glass baking dish and sprinkle with bread crumbs. Bake at 350 degrees for 45-50 minutes until casserole bubbles at the edges and bread crumbs are browned. Serves 6

Turkey Chili
2 cups shredded cooked turkey breast
1 tbsp vegetable oil
1 green bell pepper, chopped
1 medium onion, chopped
½ cup chopped celery
1 clove garlic, minced
1 small jalapeno pepper, chopped (optional)
1 (19 ounce) can red kidney beans, drained
1 (28 ounce) can diced tomatoes, with liquid
1 (15.25 ounce) can whole kernel corn, with liquid
Chili seasoning mix or combination of:
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp EACH paprika and cumin

Heat oil over medium heat and cook green pepper, onion, and garlic (and jalapeno pepper if using) until soft. Stir in beans, tomatoes, and corn. Season with chili seasoning mix. Add turkey and bring mixture to a boil, reduce heat to low, and simmer 30 minutes. Adjust seasonings to taste.

Turkey a la King
2 tbsp butter
3 fresh mushrooms, sliced
2 chopped green onion
1 tbsp all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 cup chopped cooked turkey
1/3 cup frozen peas, thawed
1 small jar of pimentos, drained

In a large skillet over medium low heat, cook butter until golden brown. Sauté mushrooms and onion until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey, pimento and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper. Serve over puff pastry shells (in the frozen food area of the grocery store) or cooked egg noodle pasta, your choice!

After-Christmas Turkey Potpie
1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 tsp dried thyme
1/8 tsp pepper
3 tbsp butter or margarine
2 cups cubed cooked turkey
1 tbsp all-purpose flour
1 small can condensed golden mushroom soup, undiluted
1 cup frozen cut green beans, cooked and drained
1 Pastry for double-crust pie (9 inches)
1 tbsp milk
In a skillet, sauté carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 F for 55-65 minutes or until golden brown. Serve warm.


Turkey Tortilla Soup
1 cup chopped onion
1 tsp vegetable oil
1 can (4 oz) chopped green chilies
1 pkg (1.25 oz) taco seasoning mix
1 can (19 fl. oz) tomatoes
6 cups turkey or chicken broth
2 cups frozen corn kernels
2 cups chopped, cooked turkey
1/3 cup chopped cilantro
½ cup broken tortilla chips
½ cup grated Monterey Jack cheese
In a large saucepan, over medium heat sauté onion in oil 3 – 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in broth and bring to boil. Add corn and turkey, reduce heat and simmer for 5 minutes. Add cilantro. To serve: Spoon 1 1/3 cups of soup in each bowl. Top each serving with 1 tbsp tortilla chip pieces and 1 tbsp cheese.

Create delicious holiday breads and buns – put your bread maker to work!

For 100 points in the Efficient Baking Category: Julia Child, Queen of French cooking stated unabashedly that she used all five of hers—daily! Help line “Tennessee Lily” scolded Yours Truly for overusing hers, griping “y’all know they’re not for industrial use, huh?” If you answered, “What is a bread maker?” you’re one clever cookie. And if you own one, now is the perfect time to put it to work. A festive party bread or basket of hot rolls makes a superb host gift or a delicious addition to any meal—morning, noon or night. After all, who can resist the sweet charm of a toasted, slice of Italian Pannetone bread or the delicious aroma of freshly-baked milk dinner rolls?

You could create bread the off-grid way and have all the dirty bowls, spoons and stress to prove it. Or, you could just assemble all of the ingredients in a bread maker pan and let the bread maker do the work. The machine warms the ingredients, mixes the dough and bakes the bread, usually within a four-hour time slot. Just enough time for you to watch the Sound of Music for the 112th time, go tobogganing or plug away at outdoing your neighbour’s inflatable Santa display. If your bare hands still need a creative indoor workout, choose the “Dough” menu option on your bread maker and shape the dough into loaves or buns, let them rise and then bake your sculpted masterpieces in the oven.

Remember the golden rules for successful bread baking—ingredient temperature is key and make NO substitutions. Although the bread maker warms the ingredients for you, don’t put very hot or very cold ingredients in the pan; lukewarm or room temperature is best. Hot liquids will kill the yeast and very cold dry ingredients will inhibit rising. While you don’t need to know the entire periodic table, good bread is all about good chemistry. Yeast, sugar and salt, may sound like boring party guests but in the bread scenario each plays a vital role in getting a rise out of the dough. Never omit or adjust any one of them or your loaves will flops.

Note: Need help choosing or using a bread maker? Got bread baking questions or need recipes? Put “bread baking” in your email subject line and email me at mmay911@rogers.com I’ll be happy to help you out.

Try these tried and true bread recipes to get you started:

Sambuca Pannetone (Italian Christmas Bread)
(Bake in the bread maker using the Sweet or Specialty option)
1/3 c currants
1/3 c diced dried apricots
1/3 c Sambuca liqueur

1 c water
6 tbsp butter, melted
¼ cup sugar
1 tsp salt
¼ c dry milk powder
31/3 cups Canadian all-purpose flour
2 ¼ tsp bread machine yeast (Bulk Barn)

3 tbsp pine nuts
3 tbsp slivered, lightly-toasted almonds

3 tbsp sugar for glazing

In a small bowl, soak the raisins and apricots in the liqueur for 1 hour. Drain well and reserve liquid. Set aside. Place the ingredients [except the nuts and fruit] in the bread machine pan in the order given. Set the pan in the chamber. Set the bread maker to the 1 ½ lb loaf size. Choose Specialty or Sweet as the menu function. Press start. When the “add ingredient” beep sounds, open the lid of the bread maker and add the drained fruit, pine nuts and slivered almonds. Close lid. Once the bread is finished baking, remove it immediately from the machine to a cooling rack.

Prepare a glaze by combining the reserved liqueur with enough water to make ¼ c. Place in a small saucepan and add the sugar. Heat until the sugar is dissolved. Brush the warm bread with the sugar mixture and let cool to room temperature before slicing.

German Partybrot Buns
(Use the bread maker Dough option)
This recipe will win you rave reviews! It can be used as a base and shaped into many types of buns. It is also a good recipe to teach children how to knead dough and basic math division skills.
1 c milk
4 tbsp butter melted
2 tbsp sugar
2 eggs, beaten
2 tsp salt
4 c all-purpose white Canadian flour
2 ½ tsp bread machine yeast (Bulk Barn)

Topping:
1 egg yolk and 1 tbsp milk mixed with a fork
1 tbsp EACH sesame seeds and poppy seeds

Assemble all ingredients in the bread maker chamber in the order listed. Select the “Dough” cycle and press start. When the dough cycle is finished, remove dough and allow to rest for 5-10 minutes under a tea towel.

Divide the dough into 19 equal pieces. Cover with tea towel while shaping each piece into a smooth ball. (To shape a ball: knead each dough piece gently with your thumbs: push dough away from yourself, fold over and turn. Repeat until smooth and satiny. Pull dough from the bottom to top of ball and push into the centre of the ball, like a mushroom. Roll between palms for a smooth, round ball. Cover dough while working.

Grease a spring form pan (about 9 ½-10 inches in diameter) with a little cooking spray. Arrange the shaped rolls in the prepared pan by making an outer ring of 12 rolls and an inner ring of six rolls, placing the last roll in the center of the two rings. Cover the rolls loosely with spray-greased saran wrap. The wrap should be placed grease side down touching all of the dough but loose enough around the edges to let the dough to rise and expand freely. Cover with a tea towel. Preheat oven to 350F. Let the dough to rise on a cookie cooling rack over a pan of hot water placed over the vent burner of the oven while the oven is preheating. Let rise until doubled in size, about 30-40 minutes. Set timer and don’t allow rolls to over rise or they will “fall” before you bake them.

When fully risen, carefully remove plastic wrap. Brush rolls with egg yolk mixture. Sprinkle alternately with sesame seeds and poppy seeds (like a checkerboard pattern). Bake in 350F oven on upper middle rack position for 25 minutes. Turn around pan after 15 minutes. Bake until golden brown and hollow sounding when tapped on the bottom of pan. Cool on a wire rack for about 20 minutes before removing sides from spring form pan. Slide (don’t lift) buns from pan bottom to cooling rack. Cover loosely with tea towel. Serve warm or wrap when cooled in heavy tin foil to reheat or for transport.

Sweet Holiday Wreath
1 ¼ cups milk
1 egg, beaten
2 tbsp butter
¼ cup sugar
¾ tsp salt
3 2/3 cups white flour
1 ¼ tsp bread machine yeast

Filling:
2 tbsp butter
2 tsp cinnamon
½ cup brown sugar
2/3 cups raisin

Optional Sweet Icing:
Combine ¾ cup icing sugar, 1 tbsp milk and ¼ tsp almond flavourings. Chopped 1/4 cup each red and green cherries.

Measure ingredients into the bread pan in the order given. Insert pan into bread maker and choose the Dough setting. Remove dough when complete and divide in half. Roll each half into a 14”x9” rectangle. Spread each half with butter and half of the brown sugar, cinnamon and raisins. Gently pat down into dough. Roll up jellyroll style beginning at the wide side. Pinch edge to seal well. Stretch roll to make even. With sealed edge down shape into a ring on a spray greased or parchment lined baking sheet. Pinch ends together. With sharp, long kitchen scissors, make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each section on its side. Cover with spray greased wrap and tea towel and let rise in a warm, humid draft-free place (over a pan of hot water or on top of the fridge) until double (about 35 minutes). Repeat with other half of dough. Bake at 350F for 15-20 minutes. Cool 15-20 minutes and decorate with sweet icing and chopped red and green cherries, if you wish.

Pears: Homer’s “Gift of the Gods” are in season now

The shapely, juicy pear is making an appearance on your local fruit stands now. Known for her voluptuous shape, robust colour, sweet buttery flavour and ripening sensitivities, this charismatic member of the rose family is also a very shrewd little character. Left to ripen too long on the vine, her skin will remain flawless while her inner flesh spoils and turns to mush—unbeknownst to the grower—buyer beware. From cradle to table, miss princess pear must be handled gently to avoid bruising her tender flesh. At home she should be stored in the fruit drawer of the refrigerator to prevent her from spoiling. In keeping with her fragile, sensitive nature, her flavour is best when she is “cool.”

Throughout time, the enigmatic pear has intrigued philosphers and upheld the sensual element in many still-life oil paintings. Ralph Waldo Emerson quipped, "There are only ten minutes in the life of a pear when it is perfect to eat”, while Homer referred to her as, “A gift of the gods.” Originating in Asia thousands of years ago, the Romans were the first to successfully graft new pear varieties, including the Bartlett pear, now by far the most popular pear in North America. Of the five major varieties grown in Ontario today, the Anjou, Bosc and Flemish Beauty pears are at their peak right now. Anjou and Bosc pears are especially suited for cooking because they hold their shape when heated. And of course, a fresh pear of any variety makes a superb snack containing about 100 calories and lots of fibre, Vitamin C, potassium and folacin.

Today, the pear is complimenting unique gourmet salads, appetizers, soups, main entrées and desserts. Her flavour pairs well with: sharp cheeses (blue, stilton, goat or gorgonzola), game meats (duck or goose) and nuts (almonds, walnuts and pecans). Try these recipes to pique your interest. Bon Appétit until next week!

Pear and Gorgonzola Chicken
2 boneless large, thick chicken breasts
5 oz Gorgonzola cheese (frozen)
1 Bosc pear
½ cup crushed walnuts
1 tbsp olive oil
2 cups chicken stock
2 tbsp whipping cream
Preheat oven to 400F. Lay chicken breasts flat on cutting board. With a small sharp knife, cut horizontal pockets into chicken breasts or flatten chicken with meat pounder (place mixture on top, roll up, secure with string or metal skewer). Cut 3.5 oz of frozen Gorgonzola cheese into ¼” dices and place in a mixing bowl (reserve remaining 1.5 oz Gorgonzola for sauce.) Peel and cut pear into ¼” dices and add to Gorgonzola in mixing bowl. Add crushed walnuts and stir.
Stuff mixture into chicken pockets and secure with small metal skewers. Place on foil-lined baking sheet and brush with olive oil. Place in 400F oven for 20 minutes or until chicken is cooked through. While chicken is baking, reduce the 2 cups of chicken stock to a ½ cup by boiling rapidly. Reduce heat and whisk in remaining 1.5 oz of Gorgonzola and 2 tbsp whipping cream. Boil for 2 minutes until sauce is slightly thickened and keep warm. Remove chicken from oven and let rest for five minutes. Scrape bits and jus from the bottom of the baking sheet into sauce. Cut chicken in ½” slices and arrange on a serving plate. Strain the sauce and ladle on top of chicken breasts.

Maple Pear and Stilton Cheese Salad

(The beauty of this recipe is its quick assembly. Many of the ingredients can be prepared in large batches and refrigerated in sealed Ziploc bags of Ziploc plastic boxesfor quick salad preparation any night of the week)

For the dressing and pears:

-1/3 cup Maple Syrup

-1 ½ tsp Balsamic vinegar

-3-4 firm Bosc or Anjou pears

Mix together maple syrup with balsamic vinegar in a plastic container (Ziploc Box) just big enough to hold 3-4 sliced pears. Core and thinly slice 3-4 firm Bosc or Anjour pears and place in the maple syrup mixture in the container (Ziploc boxes work well.). Seal lid well. Turn and shake the container 4-5 times to coat the pears. Set aside. These can be stored in the refrigerator for 2-3 days, if necessary. The juice from the pears mixes with the syrup and balsamic vinegar and makes a very sweet dressing to be drizzled (later) over the greens.

For the salad:

Thinly slice

-3-4 dried figs and

-½ of a red or some other colourful pepper.

-Crumble up 1/3 cup Stilton cheese.

-¼ cup sugared pecans* (buy at the Bulk barn or make yourself with the recipe below)

2-3 handfuls of Organic Greens (sold in boxes or bags in the Veggie section at Loblaws)

On a large platter, place handfuls of organic greens. Sprinkle sliced figs and red pepper slices over top. Drizzle about 1/3 of the pear mixture juice over top. Place 8-10 pear slices on top. Sprinkle Stilton cheese over top. Finish by sprinkling 1/3 cup of the cooled sugared pecans or walnuts over top. Do not toss this salad--serve in this layered arrangement. An alternate? Substitute green Granny Smith apples for pears and a mild white cheese for Stilton.

*Spicy-Sugared pecans/walnuts recipe

2 tbsp butter

2 cups pecans or walnuts

1/8 tsp EACH: cinnamon, cloves, nutmeg

2 tbsp sugar.

Stir nuts in melted butter in fry pan. Heat 3-4 minutes on medium heat and until heated and very light brown. Remove from heat. Mix spices and sugar in a small bowl. Sprinkle mixture over nuts and stir well. Line a large cookie sheet with aluminium foil. Place nuts in an even layer and toast at 300F for 10-12 min, stirring at 3 min intervals until brown. These burn easily so watch them carefully.

Mâche, Pear & Avocado Salad with Sesame Rice wine Vinegar dressing
Vinaigrette
4 tbsp sesame oil
1 tbsp rice wine vinegar
1 tsp fresh peeled ginger, finely chopped
1 tsp grainy dijon mustard
salt and pepper to taste

4 ounces Mâche (about 1 small box) (greens sold in a plastic box the salad section of the grocery store) or other organic greens
2 Bosc or Anjou pears, cored and cut into thin slices
1 avocado cut into cubes
4 small green onions cut in half lengthwise (you may grill, fry or broil them to bring out more of the flavour if you wish)

In a small bowl, blend all the vinaigrette ingredients together thoroughly. In a large bowl, toss the Mâche with half the dressing. In a smaller bowl, toss the pears, avocado and onion with the remaining dressing. Arrange the Mâche on salad plates and top salad with the pear, avocado and onion mixture. Makes 4-6 servings.

Pear Tart
1/4 cup cornstarch
½ cup firmly packed golden brown sugar
2 eggs, slightly beaten
2 cups non-fat milk
1 tsp grated lemon peel
¼ tsp grated lemon peel
¼ tsp orange or almond extract
1 baked nine-inch tart shell
4 Anjou or Bosc Pears, cored and sliced
¼ cup apricot jam, heated

Mix cornstarch and sugar; whisk in eggs. Scald milk; slowly whisk hot milk into egg mixture; return to heat. Stir while cooking until thickened. Stir in peel and extract. COOL. Pour into baked tart shell. Arrange sliced pears on top; brush with warm apricot jam. Chill if you wish then serve.
Note: For a quicker and lower fat tart, use a nonfat vanilla pudding mix instead of preparing the above custard.

Enjoy Glorious Peaches—available now!

Make no mistake, that cute little chin-soaker of a peach eying you from her basket at the fruit stand is not just another pretty face! Packed with Vitamins A, C and E, full of fibre and only 40 calories, the Romans’ “Persian Apple”, has served the world as a fast-food, backpack snack for over 3,000 years. Ms. Peach first appeared in ancient China where she became a symbol of fertility and affection by overcoming all odds and growing with gusto in eroded and overgrazed land. Next she peeled over to Russia and Persia (Iran) about 1,000 years later where, in the true spirit of viral marketing, she cropped up on popular Asian trade routes after Chinese traders discarded their leftover peach stones along the way.

My guess is, if Miss Peachy could speak she would have a few juicy secrets to tell about some powerful men in history who surrendered to her charms. Now Miss P, did Alexander the Great die of “the drink” or something more sinister? But before the Big Guy’s demise around 323 BC he debuted her to Greece where she basked and flourished in the warm Mediterranean sun. For centuries afterward, she carried on globetrotting across Europe, hob-knobbing with the palates of royalty at every pit stop, stemming a sea of admirers in every port. Louis XIV became so addicted to her, he seeded a pension for his sole French peach supplier to ensure he’d never do without! Throughout France she became a symbol of womanly beauty with names like Belle de Vitry and Téton de Vénus. Go ahead, quench your curiosity and check your French-English dictionary for the intimate details! Ontario peach varieties still bear enticing, feminine monikers like Harrow Diamond, Garnet Beauty and Early Redhaven. By the 1500’s, Spanish explorers cultivated a huge fan club for this little gemstone, among North America’s native people. Her popularity spread across the US and into Canada as more European settlers arrived and planted orchards.

Today, the peach grows in over 60 countries. Synonymous with rare beauty, luck and abundance, T.S. Eliot asked, “Do I dare eat a peach?” and Steve Miller sang, “I really love your peaches, wanna shake you tree!” No need to submit to a dare or to a shakedown. There are plenty of peaches on fruit stands now—ready for your enjoyment!

Try these simple peach recipes to complement your next meal.

Elegant Peach Appetizers

3 large freestone peaches

12 slices proscuitto, turkey or chicken breast

¼ lb Cambozola (or your favourite strong-smelling cheese)

25 large mint leaves

lime or lemon juice

Leave peaches in skins, slice in half and remove stones. Cut each half into 4 wedges. Cut meat slices in half lengthwise. Leave rind on cheese and slice into 24 pieces, 1” long and ¼” thick. Press cheese into peach wedge, cover with mint leaf, wrap meat slice around the centre of the stack with a bit of the mint leaf and cheese poking out the side. Arrange on a platter and squeeze a little lime or lemon juice over top. Serve right away. Makes 24.

Chic and simple Poached Peaches in a Raspberry Sauce

4 ripe, firm peaches

¼ cup Cointreau, Amaretto or orange juice

¼ cup white sugar

1 tbsp cornstarch

1 cup raspberries or blueberries

1 tbsp lemon juice

Biscotti biscuits (optional)

Halve peaches, remove pits. Place cut side up in a shallow 10” microwaveable dish. Pour liqueur over peaches. Cover and microwave on High for 4-6 min or until peaches are tender. Cool for 15 min. In a 4-cup glass measuring cup or bowl, combine sugar and cornstarch. Pour liquid from peaches into cornstarch mixture and whisk until smooth. Stir in raspberries. Microwave uncovered on High for 2-4 min (stir twice partway through cooking.) or until mixture boils and thickens. Stir in lemon juice. Serve two peaches in each serving dish and spoon sauce over top. Place a ginger or other biscotti biscuit on the side. Makes 4 servings.

Peach Blueberry Crisp (adapted from "Smart Cooking" by Anne Lindsay)

Tip: to peel peaches...first make sure they are ripe and just a little soft! Place them in a large bowl and cover them with boiling hot water. Let soak for 5-7 minutes. Drain. Run under cold water. With a sharp knife, gently coax the peel from the peach flesh. The peel should come off easily. Word to the wise: Mind your knife and your fingers during this part, peaches can be slippery little devils when wet!

6 cups peeled, sliced fresh peaches

2 cups blueberries

1/3 cup brown sugar, packed

2 tbsp all-purpose flour

2 tsp cinnamon

Topping:

1 cup quick-rolled oats

1 tsp cinnamon

1/2 tsp cloves

1/4 tsp nutmeg

1/4 cup brown sugar, packed

3 tbsp butter (room temperature)

In a large 8-cup baking dish combine peaches and blueberries. In a small bowl combine sugar, flour and cinnamon; add to fruit and toss to mix. Combine rolled oats, sugar and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle over top of fruit mixture. Bake in 350 F oven for 25 minutes until mixture is bubbling and fruit is barely tender. Topping should be lightly browned. Serve warm. Makes 8 servings.

Bonzo for Buckwheat

M is for Marathons and the month of May is your time to shine! On your mark. Get set….Eat. Eat your buckwheat! Scarf down a few of these Marathon Buckwheat Energy Bars and you’ll be sailing over the finish line, celebrating the time of your life.

Buckwheat is a good source of dietary fibre, high in minerals and nutrients like iron, B vitamins, zinc, copper, manganese, phosphorous and loaded with potassium. Potassium, also found in bananas, helps to regulate blood pressure and plays a key role in good muscle function. If you dare to invite buckwheat to your next pre-marathon brunch, lunch or dinner beware of his defensive alter-ego personality. Make no mistake, he is not a wheat and, he will emphatically correct anyone who dares to even remotely connect him to the wheat family. He is gluten-free and proud of it! Just so you know—and don’t offend his lineage—buckwheat grains are triangular shaped seeds from a grass-like herb. The name is from the German word for “triangular seed”. The hulled, raw seed is known as a “groat” and the dried, toasted groat is called Kasha. Buckwheat flour is made from groats and can be used for pancakes, bread, muffins and yes, pre-marathon energy bars. Mr. Buckwheat flexes a high-quality protein and boasts lysine and several essential amino acids not found in most grains. Lysine helps the body absorb and conserve calcium, lower cholesterol and improve the formation of collagen, necessary for healthy bone, skin, tendon and cartilage growth. Aside from being a fountain of youth, Buckwheat’s got a sweet spot too and doubles as an allergy-free puff-daddy by night. His nectar is used to make Buckwheat honey and pillows stuffed with his aspirated buckwheat hulls guarantee sneeze-free slumbers for folks allergic to feathers, dust and pollen. Just recently, Canadian researchers found new evidence that extracts from the buckwheat seed could help in the management of diabetes. Diabetic rats that dined on buckwheat seed extracts managed to lower their blood glucose levels by 12 to 19 percent. Yet another reason to celebrate with another round of buckwheat pancakes!

Aside from being an all-around healthy choice, Buckwheat’s a home-grown, Canadian boy too, well-established as a special crop, grown and raised on Canada’s eastern prairies since the late 1960’s. Today, about 70% of Canada’s total buckwheat is produced in Manitoba, with Ontario and Quebec growing the rest.

Interested in cruising for Buckwheat? You’ll find him in bulk and health food stores and some grocery stores. I found him (Buckwheat Flour) in a Bulk Barn bin in Ottawa, brought him home and adapted this recipe from an old Canadian Special Crops Association website. Google Buckwheat recipes and you'll find oodles of recipes to spark your imagination.

Marathon Buckwheat Energy Bars
1/3 c Buckwheat flour
1 ½ cups very finely chopped nuts [I used this combo: ½ c peanuts, ½ c almonds, ¼ c walnuts, ¼ c pecans]
¼ c coconut
1/3 c sesame seeds
1 cup chopped raisins or dried apricots [I also tried ½ c raisins and ½ c chopped mixed Christmas fruit]
1 tsp cinnamon
½ c butter
1/3 c Buckwheat honey
1 tsp vanilla

Preheat oven to 350F. Mix together Buckwheat flour, nuts, coconut, sesame seeds, raisins and cinnamon. Melt butter and Buckwheat honey together in the microwave on high for about one minute. Stir well, then stir in vanilla. Mix flour mixture and honey mixture together. Stir until well blended. Lightly spray grease an 8”x 8” cake pan. Pour mixture into pan. Bake for 20-25 minutes or until set. Turn pan around at halftime and lower temperature to 325 F if edges brown too quickly. Allow bars to cool in pan after baking. When cooled, cut into squares/bars. Makes 16 bars if cut into four rows and four columns.

A Toast to the Roast! Elegant, easy to prepare and delivers wonderful leftovers!

Gosh, you missed the Genie Awards held here in Ottawa at the Aviation Museum last Saturday night? Guess who scooped the Genie for Best Canadian Romantic and Crowd-Pleasing Entrée? Here’s a replay… “Would the lovely, aromatic and lip-smacking roast please rise? Yes, you Miss Roast Beast. Probably one of the most under valued (yet frequently nominated) and misunderstood dinner entrées of all time. Throughout time, swanky restaurant menus have labelled you with lavish French names and snooty price tags, giving patrons the impression you’re a rare breed; pernickety, upper crust and far too difficult to successfully cook at home. Balderdash, nothing could be further from the truth! You are quite simply, easy to prepare, easy on the eyes with a few herb sprigs sprouting from your layers, very capable of feeding large hungry crowds and the gold medallion winner in the scrumptious and versatile leftovers division.”

Move over Mr. Paul Gross, armed with a good roasting pan, meat thermometer, garlic and a few other spices, you simply can’t go wrong by cooking a blockbuster roast your guests will rave about. A quick, all-over rub down with sliced garlic cloves turns a prime rib of beef into an entrée dinner sensation. A pork roast soaked in yoghurt, mustard and garlic and rolled in nuts and breadcrumbs delivers a moist, tender and flavourful main entrée guaranteed to get you at least a few return dinner invites. For the lamb lovers in your crew, nothing will outshine an easy roast leg of lamb that’s been left languishing overnight in a marinade of chardonnay, garlic, rosemary and black currant jelly. Served with a medley of roasted or mashed vegetables, “au jus”, fresh rolls, candlelight and a little vino, your “Roast Manifique” could be worthy of a three-digit price tag at any “Hy-brow” Ottawa restaurant, or a …Genie. Try any of these simple recipes at home and give yourself a few bonus points for being a smart and frugal cook!

A few roast tips:
· 1 kg x 2.2 = weight in pounds
· What’s your poison? Always use a meat thermometer (inserted in the thicket part of the meat) to check for doneness
· allow ¾ of a pound of meat per person
· Beef, lamb and bison roasts may be served rare. Pork and chicken must be thoroughly cooked. Your meat thermometer will provide suggested minimum cooking temperatures for most meats.

Lamb avec gelée de cassis (lamb with currant jelly)
(This is a superb roast to marinate overnight and roast the next day—meaning less work for the cook the day of the big event!)
4-6 servings
4 lb bone in or rolled leg of lamb
2 cups dry white wine
3 minced garlic cloves
1 tbsp dried rosemary
1 tsp dried thyme
salt and pepper
¼ cup black or red currant jelly

At least 6 hours or 1 day before, place lamb in a Ziploc bag. Mix all ingredients together and pour over lamb in bag and then place in dish large enough to hold it. Refrigerate overnight or for at least 6 hours, turning several times. To roast, preheat oven to 325F. Place roast in shallow roasting pan. Pour ½ c marinade over roast, saving the rest of the marinade. Roast uncovered for 2 ¼ hrs or until meat temperature registers 140F. During roasting, pour ½ c marinade over lamb every 15 minutes. When it is all used up, baste with pan juices. If lamb browns too soon, tent loosely with aluminums foil. Remove lamb to platter and cover. Skim off and discard any fat. Boil pan juices gently, uncovered and stirring often until reduced to 1 cup, about 10 minutes. Strain and add salt and pepper to taste. Stir in 1 more tbsp currant jelly if you wish. Serve with sliced lamb.

Roast Prime rib au poivre
8 servings
1 9 lb prime rib beef roast (about 4 ribs)
2 tbsp Dijon mustard
4 tsp minced garlic
2 tbsp plus 1 tsp mixed whole peppercorns, coarsely crushed
Tip: To crush peppercorns place them between two sheets of waxed paper, and then a Ziploc bag and crush with a rolling pin or glass bottle. Or, crush them in a coffee grinder.

Position oven rack in centre of oven and preheat to 500 F. Place beef fat side up in shallow roasting pan. Sprinkle beef all over with salt. Mix mustard and garlic in small bowl. Spread mixture over beef. Sprinkle 2 tbsp crushed peppercorns over mustard mixture. Place roast in oven and reduce heat to 350. If crust begins to brown too quickly, tent the roast loosely with foil. If you prefer rare beef, allow 15-20 minutes per lb. After 1 1/2 – 2 hrs, check temperature. Meat thermometer inserted to the centre of the roast should read at least 140F for rare beef, 160F for medium; or 170F for well done.

Surlonge de porc aux amandes rôties (Pork with almonds)
For the marinade, whisk together in a small bowl:
¾ cup plain yogurt
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp fresh lemon or lime juice
1 tsp Dijon mustard
½ tsp pepper

Place roast in a Ziploc bag
1 3 lb boneless centre-cut pork loin roast.

Pour marinade over roast in bag and then place in dish large enough to hold it. Refrigerate overnight or for at least 6 hours, turning several times.

For nut mixture coating, mix together
1 cup finely chopped almonds
½ cup fresh breadcrumbs
½ tsp salt

Preheat oven to 350F. Scrape off most of the marinade from the roast, then roll roast in the nut mixture and press into the roast. In a shallow baking dish or roasting place, place roast. Cook 40-45 min per lb until meat thermometer reads 170F (about 2 hrs for a 3 lb roast).

Bison roast à la mélasse orangée (molasses and orange juice)
Heat in a medium saucepan over medium heat
1 tbsp olive oil
Add and cook, stirring until just beginning to colour:
1 1/3 minced onions
3 tbsp minced garlic
Stir in and bring to a boil:
1 tbsp crushed black peppercorns
½ cup balsamic vinegar
2 cups orange juice
1 tbsp orange zest (orange peel)
½ cup light or dark molasses
1 tbsp coriander seeds, toasted then crushed
¼ cup yellow mustard seeds
1 tsp salt

1 1 lb boneless Bison roast

Reduce heat and simmer, uncovered until the glaze is slightly thickened, 10 to 15 minutes. Let cool to room temperature.
Brush glaze over 1 lb boneless Bison roast and let stand at room temperature for 1 hour. Keep remaining marinade to brush over roast during cooking. Place roast in shallow roasting pan. Preheat oven to 450F and roast meat for 15 minutes. Reduce heat to 325F, basting meat occasionally with glaze. Cook until meat thermometer inserted in thickest part registers 130F for rare (8-10 min per lb), 140F for medium rare (10-12 min per lb). Be careful not to overcook or the meat will be dry and chewy. Remove roast from pan and cover to keep warm. Add to the pan:
1 ½ cups beef bouillon or stock
¾ cup red wine
Boil, scraping up any browned bits, until reduced to about 2 cups and slightly thickened. Strain through a fine-mesh sieve and serve with roast.