No Cook Chocolate Mousse

No Cook Chocolate Mousse

Thank goodness for Pinterest and the easy access to alternative types of cooking. I found this No Cook Chocolate Mousse recipe that fit the bill when I was searching Pinterest for no sugar desserts. This recipe uses avocados as the base for an uncooked mousse.  Don’t stop reading here if you have never tried it! Continue reading “No Cook Chocolate Mousse”

Greek Chicken with Roasted Lemon, Olives and Capers

Chicken with Roasted Lemons, Green Olives and Capers

This dish has a lot of flavour with only a small number of ingredients, and ingredients you likely have in your pantry.  One of the things I noticed travelling in France and Italy is that many dishes they serve have only a few ingredients, but they choose the ingredients carefully.  This recipe is Greek inspired and it goes well with this Greek Salad with Creamy Feta Dressing recipe and roasted or boiled baby potatoes. Continue reading “Greek Chicken with Roasted Lemon, Olives and Capers”

How to Grow Garlic

Home Grown Garlic

Garlic is so easy to grow in Ontario!  I can’t understand why on earth the garlic you see in grocery stores is from China.  Can it really be cost effective to transport the stuff half way around the globe??

A friend of mine gifted me some home grown garlic a couple of years ago and I have never looked back!  Fresh garlic is so pungent – be warned -you may have to adjust your recipes!  You can see the oil in a bulb when you cut into it for months after it is harvested…so those dry, shriveled bulbs from the store mid-winter – I have to ask myself – how long ago were they harvested?

Our climate in Ontario is so well suited to growing garlic I don’t do any watering, fussing etc at all.. I just plant, prune the scapes in late spring and harvest early summer.

Here is the step by step that I follow:

  1. Buy a good size local garlic bulb. Not the ones from China- they have been treated to stop them from sprouting. (Once you have a crop of your own you can use your own bulbs.)
  2. Garlic should be planted late October/early |November. They don’t like competition so you can use a flower bed that you might use for annuals or a part of your garden that you won’t plant till late May. I have a raised bed that I use to grow tomatoes and it works perfectly -once I pull up the last of the tomato plants I plant the garlic and in the spring when I plant out the young tomato plants they co-exist for a month or so  and then I harvest the garlic.
  3. Split the bulb into individual cloves. Plant each clove, base down, point up about 4″ deep and 8″ apart.
  4. And then…I just leave them.  Our fall  and spring weather tends to be wet enough I have never watered them until perhaps late May if we are going into a drought. (If this was your cash crop you would pay more attention but I am happy with my harvest!)
  5. Somewhere around June time frame you will see a green spiral top-this is called a scape. When the scape has 2 loops cut it off to allow the energy to go into growing the bulb not the scape. You can use the scape in soups, omelettes- pretty much anywhere you want a garlic accent. (They are quite pungent.)
  6. Garlic should not be watered for a few weeks before you harvest the bulbs. If I have had to water in late May, early June I stop after I cut the scapes.  I harvest mine in early July-when the bottom of  the stalk of the garlic turns brown and the top few leaves are still green. I just pull them up gently and leave about 6″ of stalk on them.
  7. Do not leave bulbs in sunlight – it will make them bitter.  Gently brush off as much soil as possible and hang a bunch of stalks (6-12) in a dark, cool place. A root cellar is perfect, a fridge is too cool and moist (garlic will sprout in fridge conditions). I don’t have a root cellar so I just keep them in my garage.  After they have dried for a few weeks I brush off any remaining dirt and damaged skins.
  8. Use throughout the fall and winter!

Shrimp Saffron Pasta Salad

Seafood Saffron Pasta

This is a great pasta salad that takes advantage of all the fresh herbs available in summer.  The seafood makes it a bit lighter and the lemon top notes makes it nice and fresh tasting.

I would serve this with a Muscadet Sevre et Main or a dry Rosé.

 

 

 

 

Print Recipe
Shrimp Saffron Pasta Salad BigOven - Save recipe or add to grocery list Yum
Shrimp Saffron Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Pasta
  • 12 oz penne pasta or other curly shape that will hold the dressing
  • salt for pasta water
Dressing
  • 1/4 tsp saffron threads
  • 6+1 Tbsp fresh lemon juice (divided)
  • 3+1 Tbsp olive oil (divided)
  • 1 cup mayonnaise
  • 1/4 cup green onions in thin slices
  • 3 Tbsps drained capers
  • 2 Tbsps fresh tarragon minced
  • 1 Tbsp fresh dill minced
  • 1 tsp sugar
  • 1 lb cooked, cleaned medium shrimp
  • 1 cup celery finely diced
  • 1/2 lb lump crab meat drained
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • additional lemon wedges for serving
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Pasta
  • 12 oz penne pasta or other curly shape that will hold the dressing
  • salt for pasta water
Dressing
  • 1/4 tsp saffron threads
  • 6+1 Tbsp fresh lemon juice (divided)
  • 3+1 Tbsp olive oil (divided)
  • 1 cup mayonnaise
  • 1/4 cup green onions in thin slices
  • 3 Tbsps drained capers
  • 2 Tbsps fresh tarragon minced
  • 1 Tbsp fresh dill minced
  • 1 tsp sugar
  • 1 lb cooked, cleaned medium shrimp
  • 1 cup celery finely diced
  • 1/2 lb lump crab meat drained
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • additional lemon wedges for serving
Shrimp Saffron Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pasta
  1. Cook pasta according to pasta instructions. Drain pasta and reserve 1/2 cup of the cooking liquid. Toss drained pasta in a bowl with 1 Tbsp each olive oil and lemon juice. Let pasta stand at room temperature until cool. Stir once in a while to prevent sticking.
  2. Sprinkle the saffron threads over 3 Tbsps of the reserved cooking liquid. Let it stand at room temperature 5 minutes.
Salad
  1. Combine mayonnaise, onions, capers, tarragon, dill, sugar, remaining lemon juice and olive oil with the saffron liquid. Whisk till well combined. Season with salt and pepper.
  2. Mix dressing into the pasta. Add the shrimp and the celery. If the mix is dry add more of the reserved cooking water. Stir in crab meat and toss gently.
  3. Refrigerate at least one hour. Serve with additional lemon wedges.
Recipe Notes

Recipe adapted from Bon Appetit .

Powered by WP Ultimate Recipe