Jamie's Sausage Fusilli and Homemade Chocolate Pecan Ice Cream

Though I haven't posted anything in a good while, I have been making some really great meals with the intension of blogging. I apologize, the summer evenings have just been FAR too nice to sit in front of a computer for the time it takes to post!
This is it. This is the day of epic blogging!
Here's the first of the many missed meals...a couple of them pasta, but really, who doesn't love pasta?

Also, I read some really great recipes in Chatelaine this summer for ice cream, frozen yogurt and sorbet, so I just had to get myself an ice cream maker. The following recipe is from the instruction manual of my little half-pint,

Jamie Oliver's Proper Blokes Sausage Fusilli

• 2 heaped teaspoons fennel seeds
• 2 dried red chillies, crumbled
• olive oil
• 600g good-quality coarse Italian or Cumberland sausages
• 1 tablespoon dried oregano
• a wineglass of white wine
• zest and juice of 1 lemon
• 500g good-quality fusilli or penne
• sea salt and freshly ground black pepper
• a couple of knobs of butter
• a handful of freshly grated Parmesan cheese, plus extra for serving

• a small bunch of fresh flat-leaf parsley, leaves picked and chopped

Bash up the fennel seeds and chillies in a pestle and mortar until coarsely crushed, then put to one side. 

Squeeze the meat out of the sausage skins and put into the pan, really breaking it up. Fry for a few minutes until the meat starts to colour and the fat has rendered slightly, then crush it once more so it resembles coarse mince. 

Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.
Stir in your oregano, then pour in the white wine and allow it to reduce by half. 
Add the lemon zest and juice.

Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. 
Coat the pasta in all the lovely flavours then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce. 

Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.

Homemade Chocolate Pecan Ice Cream

My Half Pint Maker

4 tsp cocoa
2 tbsp sugar
1/2 cup half-and-half
1/4 tsp vanilla extract 
1/4 cup chopped pecans

Combine cocoa and sugar and stir to mix. Add a small amount of half-and-half and mix.

Add remaining half-and-half and vanilla. Stir untill well mixed. Add to chilled bowl.

Once mixture starts to thicken in ice cream maker (approx. 8-10 minutes) add in pecans. 

Continue churning for another 5-10 minutes.

Halibut Steaks with Tarragon Butter, Ancient Grains Rice and Sugar Peas with a Raspberry Blueberry Mango Compote Filled Puff Pastry with Whipped Cream

If you're looking for a hassle-free, gorgeous meal this summer, there's no better place to start than right here.

How difficult do you think grilling a beautiful halibut steak with a little butter and tarragon could possibly be? How about, not at all.

I've been growing a few tarragon plants on the balcony, and they are doing really well...unfortunately, the same can not be said about my thyme this year:( 

Don't know what happened, but the thyme shriveled up and died! Seriously, don't know where I went wrong there, but everything else is still alive:)

I consulted my Flavor Bible to check out what paired well with tarragon, and low a behold, mint was on the list. Seeing how I'm also growing mint, I decided to incorporate it into my menu.

Check it out below.

First however, we must start with the beverage of all summer beverages...you guessed it, the mojito!

My Mojito

1 oz white rum

1 tbsp simple syrup

good squeeze of lime

club soda

Mint Infused Ancient Grains Rice Mix

Just follow your package directions.

I added a bit of mint in the water to infuse the rice.

My Tarragon Plants

Simple? Yes. Delicious? Hells yeah!

A lovely sight

With a glass of chilled Sauvignon Blanc, of course

Raspberry Blueberry Mango Compote

1/4 cup frozen raspberries
1/4 cup frozen blueberries
1/4 cup frozen mango chunks
1/8 cup granulated sugar

Add berries and sugar in medium saucepan on med-high heat.
Bring to a boil stirring frequently.
Reduce heat to med-low, simmer for approx 10 min or until to desired consistancy.
Cool.

Cheater!!! I used Tenderflake Pastries..follow package directions

I did whip my own cream...1/4 cup with 1 tsp sugar

Canada Day BBQ

Had my work mates over for the Canada Day holiday for a cook-up!
It was good food, fun and fireworks.

BBQ Pork Burgers with Fennel Coleslaw

1 lb ground pork

½ cup breadcrumbs

1 egg
1 small onion, chopped
1 cup tomatoes, chopped
1 tbsp Worcestershire
1 tsp fresh thyme

Preheat BBQ on high. Combine ingredients. 

Form into 4 patties.

Brush patties with olive oil and grill, flipping once, until cooked through, about 4 minutes per side.

Mark and Romeo doing a fine job

To serve, divide buns among plates. Place on bottom bun some fennel coleslaw, a burger and caramelized onions. Cap with top of bun.

Caramelized Onions

2 med onions

1 tbsp olive oil

3 tbsp granulated sugar

3 tbsp sherry vinegar

Trim and thinly slice onions. Heat oil in a large frying pan over med heat. Add onions and cook, stirring often for 10 minutes.

Add sugar and vinegar and cook until caramelized, about 10 minutes.

Fennel Coleslaw

¼ cup mayonnaise

1 tbsp white balsamic vinegar

1 Granny Smith apple, peeled, cored and cut into matchsticks

1 med fennel bulb, shredded

½ cup red cabbage, shredded.

Place mayonnaise, vinegar, apple, fennel and cabbage in a bowl and toss to combine. Adjust seasoning to taste and set aside.

Heirloom Potato and Herb Salad

2-3 lb Yukon Gold potatos

1 ¼ cup yogurt, Greek-style

½ cup olive oil

2 cloves garlic, minced

2 tbsp horseradish

4 tbsp spinach leaves, chopped

3 tbsp each fresh dill, mint, chives, chopped

2 green onions, finely chopped

Salt and pepper to taste

Wash unpeeled potatoes and place in saucepan of salted water. Bring to a boil and simmer for 20 minutes or until fork tender.

Drain well and transfer to mixing bowl. While hot, crush potatoes with fork or masher. In another bowl, combine yogurt, olive oil, garlic, horseradish and salt and pepper. Pour over hot potatoes, add the herbs and green onions and toss well.

Quinoa Salad with Maple Dressing

¼ cup maple syrup

2 tbsp cider vinegar

1 tbsp each Dijon and grainy old fashioned mustard

¼ cup canola oil (or your favourite oil)

Whisk all ingredients except the oil together. Add the oil slowly while whisking. Set aside.

1 cup uncooked quinoa

2 cups cold water

½ each red, orange, yellow pepper, seeded and diced

½ English cucumber peel on, diced

16 cherry tomatoes, halved

16 pitted olives, halved

16 mini bocconcini balls, halved

1 stalk celery, sliced

¼ cup sun-dried tomatoes, chopped

¼ cup fresh basil, finely chopped

Salt and pepper to taste

Pour water and quinoa in medium saucepan. Cover and bring to a boil over med-high heat. Remove from heat and let stand for 20 minutes. Remove the lid and fluff up with fork. Transfer to and large bowl and add some maple dressing.

While the quinoa is cooling, prepare the rest of the ingredients. Add to the quinoa. Adjust seasoning with salt and pepper to taste. Add remaining dressing and serve.

I had a great time feeding and entertaining my friends. I'm so glad everyone enjoyed themselves!

James and I looking jolly-good in our green jeans

Friends and more goodies

Mussels Marinere, Citrus Snapper Fillets with Citrus Salsa

Mussels Marinere

Ingredients

• 4 quarts mussels, cleaned and debearded
• 2 cloves garlic, minced
• 1 onion, chopped
• 6 tablespoons chopped fresh parsley
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 2 cups white wine
• 3 tablespoons butter, divided

Directions

Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.

Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot.

Bring to boil. Lower heat, and cook 2 minutes. 

Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.

Strain liquid, and return to pot. 

Add remaining butter and parsley. 

Heat until butter melts. Pour over mussels.

Serve with bread.

Citrus Snapper Fillets with Citrus Salsa 

Ingredients

• 1 orange, peeled, sectioned, and cut into bite-size
• 1/2 cup canned pineapple chunks, undrained
• 1/4 cup diced fresh mango
• 2 jalapeno peppers, seeded and minced
• 3 tablespoons orange juice
• 1 tablespoon diced red bell pepper
• 2 teaspoons white sugar
• 1 tablespoon chopped fresh cilantro
• 1/2 cup fresh orange juice
• 1 tablespoon olive oil
• 1/4 teaspoon cayenne pepper
• 1 tablespoon pineapple juice concentrate, thawed
• 2-4 snapper fillets

Directions

Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.

In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place snapper fillets in bowl, and turn to coat well. Marinate the snapper in the mixture for 30 minutes.

Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.

Grill the snapper on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.