Scallops in a Curry Sauce

Scallops In a Curry Mustard Sauce

1 pound of scallops

3 tablespoons flour

salt and pepper

olive oil

butter

2 cloves of garlic

2 chipillini onions minced

1/2 cup white wine

1/4 cup cream

2 tablespoons yellow Thai curry

salt and pepper

1 ripe pear or apple sliced

sprinkle of cinnamon

Bake apples or pear sliced in oven at 350 until soft.  Sprinkle with cinnamon.  In a large frying pan heat olive oil and butter.  Meanwhile coat the Scallops in flour, then coat with salt and pepper.  Place scallops in pan, and cook until browned, then turn.  In a small sauce pan sautée onions and garlic until onions clear, add a sprinkle of flour to thicken.  Add wine and allow to cook down.  Add the thick cream and Thai Yellow curry until thick.  Pour over Scallops and allow to simmer together for a few minutes.  On a plate place a slice of baked apple, then place scallops on top and drizzle curry sauce over top.

Pear, almond salad with tangy Mustard dressing

Pear Almond Salad

mixed organic greens

peppercorn goat cheese

1 ripe pear peeled and sliced

1/2 red onion

1/2 cup almonds sliced

1/2 cup of Chardonnay

1 teaspoon brown sugar

a sprinkle of cinnamon

In a frying pan, dry roast 1/c cup of sliced blanched almonds.  When slightly browned at 1/2 cup Chardonnay, brown sugar and cinnamon.  Cook until all liquid is gone and almonds crispy.  In a salad bowl mix together lettuce, some peppercorn goat cheese, sliced ripe pear, red onion, and top with toasted almonds.

Tangy Mustard Salad Dressing

2/3 cup olive oil

1/3 cup apple cider vinegar

a splash of white balsamic vinegar

1 teaspoon honey

2 tablespoons Dijon mustard

1 tablespoon honey mustard

salt and pepper to taste

mix and serve

roasted potatoes

Last night I made fillet Mignon along with roasted potatoes.  The fillet was peppercorn which I bought at my local speciality food shop.  I was sad last week when I discovered that my butcher European meats was closed and moved to a new location.  Which is not within walking distance.  As a true Torontian I have no car and have reduced my carbon footprint.


My roasted potatoes


1 pound of new potatoes washed and cut in half 
olive oil
3 cipollini onions minced
salt and pepper
1 teaspoon herb de Provence
1 teaspoon dried rosemary
sprinkle with chilli powder


I bought little red skinned potatoes, I cut in half and boiled for 10 minutes, drained and placed on a cookie sheet with the spices and olive oil and baked at 350 for 30 minutes stirring occasion till nicely roasted.

Clean out fridge soup

Sorry guys, last week I was at a conference and was busy and didn't have a chance to post...Last night I was so excited to cook, I forgot to take pictures of parts of the meal.
Last night I made clean out the fridge soup which I then baked in the oven with havarti cheese on top, it was amazing


Clean out Fridge Soup


1 sweet potato
2 tomatoes
1 potato cubed
1 large onion
1 carrot
herb de Provence
Chicken broth
2 cups of white wine
half a zucchini
salt
pepper
chili powder
havarti cheese


I used my itch oven and started with a little olive oil, added the onion, and sweet potato which I sautéed until clear, then I added 2 cups of white wine, the chicken broth, 1 teaspoon herb de Provence, chili powder, the tomatoes and potatoes and the zucchini. I cooked for 5 hours on the stove and then served into French onion soup bowls and baked in the oven for 15 minutes until cheese was golden brown.

Fried Sweet Potatoes with Zucchini with havarti cheese ...Asparagus

So along with the slow baked salmon I also slow baked the asparagus.  In a casserole dish I placed the asparagus with soya sauce and maple syrup salt and pepper...was so tender.

Then I made Sweet Potatoes with Zucchini an onions


-butter or olive oil
-1 medium sweet potato thinly sliced like coins  
-1 medium onion sliced
-1 medium zucchini sliced thinly like coins
-1/2 cup white wine
-1 tablespoon soya sauce
-1 teaspoon herb de provence
-pepper to taste
-1/2 cup havarti cheese


Melt butter or olive oil in frying pan. Add onion and sweet potatoes, stirring often to prevent sticking.  Once the are starting to get browned add zucchini, cook for a bit, once zucchini a little cooked at white wine and soya sauce, herb de Provence and pepper, attempt to removed flavour from bottom of pan...once it is cook thoroughly, top with havarti cheese and serve.  Or you can then place in a dish add the cheese and bake till golden brown.


Prep time 5 minutes
Cooking time 20-25 minutes depending on stove
if bake add 10 minutes to bake in oven
serves 4

Slow baked Salmon in a rum mustard maple glaze

I had a friend (a former colleague) and  her son over for dinner tonight, she brought dessert and helped with dishes...woot woot.

So I have heard about slow baking salmon at 250 for 30 minutes, so tonight was the night to try it...it was incredible and has an amazing texture and flavour.


Tonight's Slow Baked Salmon, in a rum mustard maple glaze


-1 oz rum
-1 tablespoon maple syrup
-juice of half a lemon
-1 tablespoon dijon mustard
-1 tablespoon honey mustard
-1 tablespoon tamari soya sauce
-1 teaspoon hot sauce
-1 medium scallion chopped

I mixed together.  I placed olive oil on salmon skin so it doesn't stick.  Then I placed salmon skin down in a casserole dish and covered with mixture.  I baked for 35 minutes...it was incredible.

Mussels for dinner

So....tonight was a learning experience indeed....I have never ever tastes or cooked mussels before.  I read about mussels, I talked to my brother in law the chef and I came up with a recipe.  It was a learning experience.  Thank you to my east coast friend who helped guide me in terms of whether they were cooked or not.  My kids both tasted the mussels and were not fans, interesting textures.  I read on the internet about how to store, how to cook, I looked at different recipes too.  I created a recipe that was fantastic using the inspiration of others.  It took a few times before actually having the mussels cooked properly, my friend who is always very critical of my cooking was dining with me and is also a seafood lover.  Which means I will know if the recipe is good and if I cooked it well.  


Teresa's Mussel Marathon in a curried coconut lime ginger soup


-6 pounds of mussels, washed, and scrubbed
-1 onion minced
-3 cloves of garlic chopped
-3 tablespoons ginger grated
-5 lime leaves
-3 tablespoons thai curry (yellow)
-1 tablespoon chili powder
-1 cup white wine
-juice and zest of of 2-3 key limes
-pepper
-2 tablespoons soya sauce 
-pepper to taste
-cilantro and green onions to garnish


I started by a little butter in my Dutch oven, I sautéed an onion in the butter until soft, I added garlic and grated ginger.  I added a can of coconut milk, lime leaves and the juice and zest of 3 key limes.  Soy sauce was added about 3 tablespoons of Thai yellow curry, chili powder and wine and I allowed to simmer on low for an hour.  In the sink I washed and scrubbed my mussels.  I let the soak for 20 minutes before scrubbing. I turned the mixture up high and allowed to boil, I added the mussels.  (I cooked for 10 minutes and realized that medium heat was not high enough and that is why I recommended high heat)  You need to make sure that you discard any shells that did not open up and also when cleaning get rid of broken or damaged shells.  The mussels also added a great deal of broth.  I also realize that I should have cooked the mussels in smaller batches.  The meal was amazing, we had our fill and were satisfied


Life is about these moments, where we overcome our fear of new experiences and realize that we are better for the experience.  I want to say thank you to my friend for his patience and criticism as he has helped me to develop my cooking, encouraging me to take risks and to have new experiences with me and to help foster my love of cooking...not to mention the conversation and wine.