BBQ Time! Cedar Grilled Salmon with a Honey Balsamic Glaze

It is finally that time again…BBQ Season. Jogging around my neighborhood this afternoon, I was tortured by the strong scents of burning coals and bbq sauce smothered meats. The sun is beaming down on our day well past its bedtime, warming our souls and our minds to the simple things in life: Reading a book on your porch with your morning coffee (in my case: tea!); Packing up for a picnic in the park with a special friend, consisting of cheeses & pate with a crusty baguette; or simply taking a stroll down Mont- Royal to take in the trendy boutiques, cupcake shops and vintage book stores.

To inspire this season’s BBQ kick off, I decided to try something new. A colleague of mine, and fellow foodie, offered me up some of his favorite recipes, one consisting of a cedar plank grilled salmon. Right away my interest was sparked and so was my BBQ. This is an extremely easy recipe, and don’t worry, these planks are sold in any local grocer in the fresh fish section for under $3.00. The aroma of the salmon grilling over the sweet burning cedar is mesmerizing. The tastes of this “better than restaurant” smoked fish, is sure to please the palate. Top this meal off with a side of BBQ grilled peppers & asparagus, and voila…made to impress, with little to no effort and dishes.

Xo Dom Appetit!

PS. Do not be alarmed when the board catches fire! Just get your little water filled spray bottle and tame those flames! It’s all part of the fun ;)

Cedar Grilled Salmon with a Honey Balsamic Glaze

Taken from: Cedar Grilling Company

Prep Time: 10 mins (not including plank SOAK TIME -1.5 hours minimum)

Cook Time: 20 mins

Tools Needed: cedar block, BBQ, oven mitts, water filled spray bottle

Ingredients:

2 salmon fillets (personal size)

Salt and Pepper

Olive Oil

Lemon Wedge (I used a lime wedge and it tasted phenomenal!)

Honey and Balsamic drizzling sauce (see recipe below)

Directions:

1)      Soak plank for 2-6 hours in water ( I soaked for 1.5 hours)

2)      Dry plank and coat the top lightly with olive oil and a dash of salt and pepper

3)      Heat pre-soaked plank on BBQ grill for about 5 mins

4)      Place the salmon fillets on the plank and grind fresh black pepper on it, as well as squeeze some of your lemon (or lime)

5)      Cook on medium heat until salmon is cooked and flaky (approx 15-20 mins, thermometer should read 125-130 F, 52-55 C). Do not be alarmed by flames, use your squirt bottle

6)      Transfer salmon to your serving plate and drizzle with honey and balsamic drizzling sauce! Serve with a side of BBQ grilled peppers and Asparagus.

Honey and Balsamic Drizzling Sauce

Taken from: Cedar Grilling Company

Prep Time: 5 mins

Cook Time: 15 mins

Tools needed: small saucepan, measuring cups and spoons, wooden spoon, stove top

Ingredients:

½ cup of balsamic vinegar

2 ½ tablespoons of honey

2 ½ tablespoons of white sugar

1 ½ tablespoons of soy sauce

Directions:

1)      Over high heat bring all ingredients to a boil in a small saucepan

2)      Reduce heat and simmer for 15 minutes, stirring constantly (skim off any foam)

3)      Let cool and pour decanter

4)      Drizzle over salmon or any meat of your choice!

Baaaa-na-na-na Cake with Orange Zest and Cream Cheese Icing

Listen up Ladies and Gents, finally…..an EA-SY banana cake recipe that takes no thought or time. I have been searching everywhere for a fun and simple banana cake recipe that has that little extra, “je ne sais quoi?” That perfect moist and rich tasting cake, without the extra effort. I believe I have found it. Before I jump into the amazing-ness of this cake, let me take the time to remind you of how essential it is to have a simple treat like this on hand. No occasion is beyond this delightful treat, and you are sure to be an instant hit with your guests. Yes, I baked this all by myself, you all are worth the work! (gush, gush, and why not?)

This banana creation looks absolutely stunning dressed in a silky smooth icing, only to reveal a spicy orange zest enrobed in melting chocolate chips. I cannot fail to mention the health benefits of this petit gateau. Bananas are extremely beneficial to our wellbeing: mood enhancers, great source of energy, high in potassium, and have been proven to keep you…regular. Now, there is no reason not to attempt this recipe at least once! Serve up a slice with a farine smudged smile and the ease of difficulty will stay just between us ;)

Xo Dom Appetit!

PS. I deviated from the formula and added chocolate chips, which I strongly suggest.

Baaaa-na-na-na Cake with Orange Zest and Cream Cheese Icing

Adapted From: (MilkandMode)

Prep Time: 20 mins

Cook Time: 30 mins

Tools Needed: hand mixer, measuring cups and spoons, medium mixing bowl, large mixing bowl, rubber spatula, 10-1 inch springform pan (or 9-2 inch round pan),

Ingredients:
3 mashed ripe bananas
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup canola oil
2 extra-large eggs (room temperature)
1/2 cup sour cream
1 teaspoon vanilla extract
Zest of 1 orange (grated)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of chocolate chips

                                
Directions:

1)      Preheat oven 350 F. Grease pan

2)      Using hand mixer on low speed, mix bananas and sugars in large size bowl. Add oil, eggs, sour cream, vanilla and orange zest, mixing until smooth

3)      In medium size bowl stir together flour, baking soda, and salt. Add dry ingredients to banana mixture, continuing to mix with speed on low until just combined. Fold in chocolate chips

4)      Pour into pan and bake for 30-35 mins. Checking with toothpick if cooked (comes out moist but not goey). Let cool, removing spring and put on wire rack until completely cooled. Time for icing…

Cream Cheese Icing

Prep Time: 10 mins

Tools Needed: hand mixer, medium mixing bowl, measuring cup and spoons

Ingredients:

6 ounces of cream cheese (room temperature)

6 tablespoons of butter (room temperature)

1 teaspoon pure vanilla extract

2 ½ cups of icing sugar (confectioner’s sugar)

Directions:

1)      Mix cream cheese, butter, and vanilla in medium bowl with mixer on low speed. Add sugar. Do not whip, just mix until combined. Spread on cake and ENJOY!!!

Fried Zucchini Fritters

My colleagues and I have a pretty great dynamic. As a team we work really well together, which is surprising considering we are stuck in a little dingy room with ants crawling under our desks, and the occasional mouse. To make things worse, there are no windows in our office and the neo-florescent lights leave your eyes burning and fatigued by the end of your shift. I will put this subject to rest as we are moving to a new and improved building next week, ant free. This move was definitely a call for celebration which inherently led to a group Pot Luck.

With the dessert and meat dishes covered, I decided a veggie piece was in need. I have wanted to attempt zucchini balls for a while now and saw this as the perfect opportunity. Do not be fooled by the veggie content, as these little deep fried balls of zucchini are nowhere near low-fat/healthy (stuffed with parmesan and old cheddar as well as fried in canola oil), but they are seriously mouth-watering good. The zucchini and carrots add a solid meaty flavor to the mix which is perfectly complimented by the strong cheesy tastes. You seem to magically forget that these scrumptious two-bite size fritters are deep fried as you load them up with a second spoonful of Tzatziki. Needless to say, I went home with an empty Tupperware and quite a few recipe requests! Quelle Surprise ;)

Xo Dom Appetit!

PS. These are extremely easy to make but are a bit time consuming! So clear your schedule and get really to impress…

Fried Zucchini Fritters

(adapted from: More Than Burnt Toast Blog)

Prep Time: 1 hour

Cook Time: 15 mins

Tools Needed: cutting board, food processor, medium mixing bowl, large mixing bowl, deep frying pan, knife, measuring cup and spoons, cheese grater,

Ingredients:

1 carrot

1 medium onion

3 green onions

Bunch of dill and parsley

1 cup of old cheddar

¼ cup of parm

½ teaspoon of pepper and salt

1 teaspoon of baking powder

4 tablespoons of flour

4 table spoons of bread crumbs

1 egg

6 zuchinis

Salt and Pepper

1 cup of crushed corn flakes (optional)

Canola Oil for frying

Directions:

1)      Wash veggies (zucchini, carrot, onion) and grate or use food processor, put grated veggies with a pinch of salt in colander over sink to drain excess water content (30 mins). Squeeze occasionally; see how much water is released. Grate cheese while veggies are draining, and chop up remaining ingredients.

2)      Move veggies over into large mixing bowl and add parm, old cheddar, egg, dill, parsley, green onions, pinch of salt and pepper, flour and baking powder. Mix all ingredients together with your hands. You are looking for a consistency that sticks together, not too wet. Add more flour if needed.

3)      Put deep pan over heat with canola oil. Once well mixed spoon into small rounded patties over floured surface and drop into hot oil (make sure there is enough oil to cover the sides of the fritters). OPTIONAL: roll patties in crushed corn flakes and then drop into oil (this adds an extra crunch and flavor!) These fry fast, so keep an eye on them! Cook till browned on each side. Remove and lay on a paper toweled plates. Serve with a side of Tzatziki J

Tomato Coconut Curry Chicken with Basmati Rice

As most of you know, my father is from the West Indies, Guyana to be exact. This cultural influence has rendered me spice obsessed. I love spicy food. The strong scent of simmering curry always leaves me weak in the knees. I have been eating quite a few varieties of curries lately, Thai being one of my favorites. Thai curry usually consists of curry paste, coconut milk, veggies, meat and herbs. It’s a perfect combination as the dominant flavors of the curry are softened by the lightly sweetened tastes of the coconut milk.

I was feeling a tomato-y coconut curry and found a very basic recipe online to follow and change to my liking. This is the perfect recipe to make if you find chicken thighs on sale at your local grocer. These are my favorite, as the dark meat of the chicken is always the juiciest and has the most flavors. To top it off, this recipe is extremely easy and there is absolutely no way you can mess it up! The taste get more flavorful the following day when eating seconds, one the flavors have completely settled. Enjoy this easy dish on a bed of fragranced jasmine rice.

Xo Dom Appetit!

Tomato Coconut Curry Chicken

with Basmati Rice

Adapted from Best Recipes

Prep Time: 25 mins

Cook Time: 1.5 hours

Tools Needed: 9 x 12 baking dish, cutting board, knife, medium mixing bowl, and aluminum fowl

Ingredients:

12 chicken thighs (boneless and skinless)

1/2 cup of flour

2 tablespoons of curry

1 tablespoon of ginger

1 teaspoon of cumin

1 teaspoon of cayenne pepper, salt, black pepper

1 medium onion (chopped)

5-6 garlic cloves (chopped)

1 red pepper chopped

1 can of strained tomatoes

1 can of diced tomatoes

1 can of coconut milk

Directions:

1)      Preheat oven 350 degrees F.

2)      Spray baking dish with PAM and add diced tomatoes to the bottom.

3)      Coat chicken in flour in medium bowl and then lay over tomatoes. Add curry, ginger, cumin, cayenne, salt, pepper, mushrooms, onion, garlic and red peppers and combine completely. Top off with half can of strained tomatoes. Cover dish with aluminum foil and place in the oven. Stir occasionally.

4)      Cook for 1 hour and then add coconut milk. Recover and cook for an additional 30 mins. Remove from oven and let stand. Serve over bed of rice.

Easter Treats: Lemon Meringue Cupcakes

This is my first entry under my new and improved BlogSpot, and I find it only appropriate to kick it off with a sweet egg and lemon Easter Treat: Lemon Meringue Cupcakes. For the loyal, culinary challenged followers, I promise I will get back to my easy-to-make recipes very soon. For now I need to express my gratitude and excitement for the sunny plus 11 degree weather we are having today. It is nothing but fabulous to finally slip on my high heels, minus the winter abused nylons, and run out my front door with my jacket unbuttoned. The glow on the faces of passer-by’s slowly letting the warmth of the sun back in after our harsh winters wrath is priceless. It’s funny how the change of weather suddenly inspires us collectively to be kinder to one another and aspire for more. We are suddenly rushing to the gym for memberships, searching for projects that inspire us, and making more social appearances. Terrace season is just around the corner.

I borrowed this recipe for Lemon Meringue Cupcakes from Martha Stewart’s collection. I have been craving lemon meringue pie for a while now and was thrilled when I stumbled upon this lemon buttermilk cupcake recipe. It is absolutely genius, consisting of a moist lemon buttermilk bottom, layered with a smooth lemon zest curd, and topped off with a fluffy perfectly whipped meringue. I went all out on this one and bought myself a hand held blow torch to brown the meringue. I am not going to lie; this recipe ain’t easy as pie.  But if you have the time and the craving, it’s well worth it!

Xo Dom Appetit!

Lemon Meringue Cupcakes

Taken from Martha Stewart Recipes

Prep Time: 50 mins (total for cupcakes, lemon curd, and meringue)

Bake Time: 20 mins

Tools Needed: large mixing bowl, medium mixing bowl, thick-bottomed saucepan, whisk, electric mixer, 2 cupcakes trays, liners, rubber spatula, pastry bag with tip, wooden spoon, plastic wrap, measuring cup and spoons, thermometer, small saucepan, kitchen blow torch (optional)

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, room temperature

Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

1 cup buttermilk

Lemon Curd (see below for instructions on how to make)

Meringue frosting (see below for instructions on how to make)

Directions:

1) Preheat oven to 325. Line cupcake trays. Whisk flour, baking powder, and salt together in medium bowl.

2) In large bowl cream butter and sugar with electric mixer until fluffy. Add eggs one at a time beating until incorporated. Use rubber spatula to scrap sides. Beat in zest and vanilla. Add flour mixture in three batches alternating with buttermilk and lemon juice. Beat until all combined.

3) Spoon batter into cupcake trays, ¾ full. Bake rotating halfway. Remove once golden brown. Once completely cooled down, spread 1 tablespoon of lemon curd onto the middle of each cupcake. Fill pastry bag with frosting and swirl onto each cupcake forming a peak. Hold blow torch 3-4 inches from each cupcake and lightly brown each top. Serve immediately. Makes 24 cupcakes.

Lemon Curd

Taken From Martha Stewart Recipes

Prep Time: 20 mins

Cook Time: 10 mins

Ingredients:

8 large egg yolks

Finely grated zest of 2 lemons

1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)

1 cup sugar

1/8 teaspoon salt

1 1/4 sticks (10 tablespoons) unsalted butter cold, cut into pieces

Directions:

1) In a heavy bottom saucepan whisk together yolks, lemon zest, lemon juice, and sugar. Cook over medium-high heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon (8-10 mins).

2) Remove from heat and add salt and butter, one piece at a time until smooth. Cover with plastic wrap (directly onto the mixture pressing down to ensure that it doesn’t grow a layer of skin) and put in fridge for 1 hour to chill and set

Seven Minute Frosting

Taken From Martha Stewart Recipes

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients:

1 1/2 cups plus 2 tablespoons sugar

2/3 cup water

2 tablespoons light corn syrup

6 large egg whites room temperature

Directions:

1) Mix 1 ½ cups of sugar, water and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring occasionally until sugar has dissolved. Continue boiling until syrup reaches 230 degrees.

2) In the bowl of a baking mixer fitted with whisk attachment, whisk egg whites on medium-high speed until peaks form, add sugar, and beat until combined.

3) As soon as sugar reaches 230 degrees, remove from heat and slowly pour syrup down the side of the mixing bowl. Whisk until mixture is completely cool (test by touching bottom of the bowl- about 7 mins). Use immediately.