Linguine with Homemade Basil & Walnut Pesto

Originating in the Ligurian region of northern Italy, Pesto alla Genovese traditionally consists of crushed garlic, basil, and pine nuts blended with olive oil, Parmigiano-Reggiano and Fiore Sardo, an Italian cheese made from sheep's milk. The name comes from the Italian 'pestare', which means to pound, to crush, in reference to the original method of preparing pesto with a marble mortar and wooden pestle. Italians also use walnuts for pesto, as they lend a rich earthiness to the pesto sauce, and are much more affordable than pine nuts. This foolproof recipe from my dogeared copy of The Silver Palate Cookbook by Sheila Lukins and Julee Rosso quip that this sauce is "more Mastroianni than DeNiro: suave, mellow, even elegant. Walnuts and heavy cream add sophistication to the basil garlic duo — a pesto that is equally at home on pasta, fluffed into hot rice or stirred into homemade mayonnaise as a sauce for cold poached fish or crudités".



Linguine with Basil & Walnut Pesto
Serves 6-8
Recipe courtesy of The Silver Palate Cookbook

1 lb linguine 
1 1/2 tbsp salt
4 quarts water
1/4 cup heavy cream
1 cup homemade Basil & Walnut pesto
Freshly ground black pepper
Freshly grated imported Parmigiano or Romano cheese

Basil & Walnut Pesto: Makes 2 cups
2 cups fresh basil leaves thoroughly washed and patted dry
4 good-size garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup best-quality olive oil
1 cup freshly grated imported Parmigiano 
1/2 cup freshly grated imported Romano 
salt and freshly ground black pepper, to taste


Combine the basil, garlic and walnuts in the bowl of food processor and blitz. Leave the motor running and add the olive oil in a slow, steady stream. Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover with a thin film of olive oil on top, until ready to use; freezes well.

Bring water to a boil in a large pot. Add the salt and when the water starts to boil again, add the pasta. Use a wooden spoon to stir the pasta until all the strands are under the water. Boil rapidly until done to taste. To test, occasionally  lift and bite a strand. Stir 2 tablespoons of the hot pasta water and the heavy cream into the pesto, then drain the pasta into a colander and return it to the hot pan. Stir in the pesto and toss well to combine. Serve immediately into warm pasta bowls, with a sprig of basil and additional cheese on the side if desired. 

Grilled Beef Kefta with Mint, Berries & Pomegranate

Kefta is traditionally a meat mixture, often of beef or lamb, mixed with savoury spices like cumin, paprika, and even a bit of cinnamon for some warmth. There are hundreds of varieties of meatballs – kofta in Arabic and ktsitsot in Hebrew – each with its own unique heritage and specific preparation technique. You can form them into round meatballs, flat patties, thin fingers or more commonly, into torpedo-shaped kebabs that are perfect for wrapping up inside of a pita or serving with any kind of warm flatbread. In this Moroccan-inspired version, the ground beef is seasoned with a combination of spices, finely chopped onion and fresh herbs. Although some recipes suggest adding breadcrumbs or eggs to bind the mixture, it's not wholly traditional. Chilled for an hour or so before cooking, the kefta are grilled for 10-15 minutes over medium heat until just they're cooked through and beautifully golden brown. Served with flatbread or with quinoa, couscous or crunchy cucumber and tomato salad plus a heaping bowl of tzatziki or dill yogurt sauce, Kefta are healthy, delicious and bursting with flavour.




Grilled Beef Kefta with Mint, Berries & Pomegranate
Serves 4

1 3/4 lb ground minced lamb and beef
1 cup loosely packed chopped cilantro
1 tbsp chopped fresh mint
1 tbsp sweet paprika
2 tsp ground cumin
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 tbsp salt
1 cup finely chopped onion
3 garlic cloves, minced
1 tbsp Harissa paste

Garnish:
1 cup pomegranate seeds 
1 handful fresh mint
1 handful fresh arugula
12 seedless grapes, halved
1/2 cup blueberries
1/4 orange, cut into 6 pieces


Put all the kefta ingredients in a bowl and using your hands, mix everything together well. Shape into long, torpedo-like fingers, about 3-inches long and about 2 1/4 oz each, making sure to press the mixture together to ensure the kofta are tight and keep their shape. Arrange on a plate, cover with cling film and chill until you're ready to cook them, up to one day ahead.

To barbecue outdoors, preheat the grill to medium and cook the kefta for about 12-15 minutes, or until nicely browned all over but still lovely and juicy on the inside. If you like your meat more well done, continue cooking on the grill until your preferred level of doneness. 

To cook indoors, preheat oven to 425°F. Heat 2 tablespoons of sunflower oil in a large non stick frying-pan and sear the kefta in batches over high heat, making sure they're not bunched together. Sear them on all sides until golden brown, about 6-10 minutes for each batch for medium-rare. For medium or well-done, place the kefta on a baking tray and cook in the oven for another 2-4 minutes.

To serve, arrange the kefta on a platter over a bed of fish arugula, and sprinkle fresh pomegranate seeds, grapes, blueberries and sliced orange overtop and garnish with sprigs of fresh mint. 

Keralan Monkfish Curry with Coconut Milk

Often compared to Lobster, Monkfish's firm-fleshed and meaty texture is ideally suited for this warm, fragrant and delicious Indian fish curry. Inspired by a recipe from Jamie Oliver, this "a beautifully creamy South-Indian curry, packed full of flavour and spice." Black mustard seeds and kari leaves are tempered in hot ghee, and once the seeds start to pop, shallots, garlic, and ginger are added and sautéed until softened, then a vibrant mixture of chilli powder and turmeric are added with a splash of water. Chopped tomatoes and coconut milk are mixed into the sauce, producing a rich fragrant gravy into which chopped monkfish is added, then simmered for 20 minutes, infusing the kitchen with an intoxicating mouth watering aroma. Served with basmati rice, this easy and delicious Monkfish Curry is a light and flavourful salute to south Indian coastal cuisine.

Keralan Monkfish Curry
Serves 4
Recipe adapted from Jamie Oliver

6 shallots
4 cloves of garlic, finely sliced
1-inch piece of ginger, finely sliced
1 fresh green chilli, seeded and finely chopped
1 1/2 b Monkfish
2 tbsp ghee or vegetable oil
1 tsp mustard seeds
20 curry leaves
1 tbsp chilli powder
1 tsp turmeric
1 14 oz tin light coconut milk
1 14 oz tin quality chopped tomatoes
3 tbsp Thai yellow curry paste
a few sprigs of fresh coriander


Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks. Heat 2 tablespoons of vegetable oil or ghee in a large pan on medium-high, then add the mustard seeds and curry leaves and cook until the seeds start to pop. Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened. Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes. Season with Thai yellow curry paste, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced. Pick, chop and scatter over the coriander leaves. Delicious served with warm basmati rice.

Salade Nicoise with Seared Sashimi Grade Tuna

Traditionally made with local olives, oil-cured tuna and plump anchovies, this colourful salad from Provence has become a staple in brasseries all over France. Inspired by the classic French recipe, this Salade Niçoise features seared sashimi-grade tuna for a contemporary version of the time honoured classic. Composed with fingerling potatoes, French green beans, spring onions, anchovies, hard boiled eggs, pitted Nicoise olives, roasted campari tomatoes and fresh tuna from the St Lawrence Market, along with fresh salad greens from our garden, this 'new wave' Sashimi-Style Salad Niçoise is outstanding. A symphony of colour, texture and flavour, it's magnifique!

Salade Nicoise with Seared Sashimi Grade Tuna 
Serves 4

4 cups mixed salad greens
1/2 pound small fingerling potatoes
2 large eggs
1/4 pound haricots verts, stems trimmed
1 pound fresh sushi-grade tuna, cut into somewhat uniform logs
1/8 cups white sesame seeds
1 1/2 tbsp vegetable oil
Maldon sea salt and freshly ground black pepper
1/2 pint roasted campari tomatoes, halved
1 avocado, sliced
1/2 cup nicoise olives, pitted
4 anchovy fillets

Vinaigrette:
1 garlic clove, minced
1/2 tsp Dijon mustard
1/4 cup extra-virgin olive oil
1 1/2 tbsp red wine vinegar
1 tbsp chopped fresh basil
1/2 tbsp minced fresh tarragon
1/2 tbsp minced fresh thyme
Freshly ground black pepper


Combine all of the vinaigrette ingredients in a bowl and whisk vigorously to emulsify. Set the dressing aside.

Place the potatoes in a large saucepan, add water to cover and a nice pinch of salt, bringing to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in half lengthwise.

Pour the sesame seeds on a large plate and coat the tuna on all sides. Preheat a non-stick frying pan over medium heat and add a tablespoon of vegetable oil. Add the tuna and sear for approximately 10-15 seconds on each side. As the tuna cooks, the red meat will become whiter. Add additional oil to the plan and repeat until the remaining tuna is seared. Transfer the tuna to a cutting board and slice it against the grain into 1/4-inch thick pieces.

Toss the salad greens in a large bowl with 1/3 of the dressing to coat. Place the green beans, potatoes and tomatoes in another bowl and drizzle with another 1/3 of dressing to lightly coat. To assemble the salad, lay the dressed lettuce on the bottom of a large platter. Arrange the potatoes, green beans, tomatoes, olives and anchovies over the lettuce, arranging the eggs around the edge. Finish with a layer of seared tuna and sliced avocado, and drizzle with the final 1/3 of vinaigrette. Season with Maldon salt, fresh cracked pepper and serve. 

Linguine with BC Savoury Clams in White Wine Sauce

Sometimes the simplest things in life are the best. Full of fresh simple flavours of the sea, nothing beats a seductive bowl of Linguine alle Vongole Bianco. The classic combination of clams and pasta is traditionally a Neapolitan dish but is also popular in the surrounding region of Campania, Rome, and throughout Italy, where this fragrant dish can be prepared two ways: rosso, with tomatoes and basil, or bianco, without. In this recipe, fresh Canadian savoury clams from British Columbia are steamed in a broth of olive oil, butter, onions, garlic and white wine until they just open and release their briny liquid into the sauce. The linguine is cooked until just al dente — in salty water, of course — then tossed with the clams, broth, and a handful of fresh herbs until it absorbs the sauce. Add a pad of butter or splash of olive oil and flurry of chopped parsley at the very end to make your pasta verdant and shiny, and serve with a cold glass of white wine for a traditional Neapolitan dish that is simple, delicious, and just about perfect.



Linguine with Clams in White Wine Sauce
Serves 4

3 tbsp olive oil
1 medium red onion, finely chopped
4 garlic cloves, thinly chopped
1/4 tsp red-pepper flakes
1 cup dry white wine
1 lb small BC Savoury clams, soaked and scrubbed
Salt and pepper, to taste
12 oz linguine
1/4 cup fresh parsley, coarsely chopped


Bring a large pot of water to a boil. Add 2 tablespoons of salt and drop the linguine into the boiling water.

While the pasta is cooking, heat the olive oil in a large sauté pan. Add the chopped onions and garlic and cook over medium heat until the onions become translucent and the garlic is golden, about 6-8 minutes. Then add the white wine and bring to a boil, stirring occasionally until it's reduced slightly, about 3 minutes. Add the clams and half of the chopped parsley, cover and simmer, shaking the pan occasionally, until all the shells have opened, about 3-5 minutes.

Drain the linguine when it's one minute short of the cooking time on the package instructions and add to the sauté pan with the clams. Toss the pasta in the pan to allow it to absorb the broth. Remove from the heat and season with salt and pepper to taste. To serve, transfer the pasta and clams with sauce to warmed serving bowls and garnish with the remaining chopped parsley.

Classic Chewy Peanut Butter Cookies

Crispy, chewy, and irresistibly good, traditional peanut butter cookies never go out of style. With their iconic crisscross pattern, these classic cookies were a childhood favourite for many and still are. Made with both white and brown sugar, peanut butter, flour, unsalted butter and eggs, they are the perfect balance of sweet and salty with a wonderfully soft, melt in your mouth texture. This cookie is a classic for a reason!



Classic Peanut Butter Cookies
Makes 7 dozen

1 cup unsalted butter, at room temperature
1 cup peanut butter, crunchy or smooth 
1 cup white sugar
1 cup packed brown sugar
2 large eggs
2  1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda


Cream the butter, peanut butter, and sugars together in a bowl, then beat in the eggs. In a separate bowl, sift the flour, baking powder, baking soda, and salt, then stir into butter mixture. Put the dough in refrigerator for 1 hour. Once chilled. roll the dough into 1-inch balls and place on a baking sheet. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375°F oven for about 10 minutes or until cookies begin to brown. Using a spatula, remove the cookies from the baking sheet and let cool on a wire rack. 

Monkfish with Julienned Vegetables & Cream Sauce

Poor man's lobster. That's how this fabulous fish was often described. The tail meat is sweet, delicate and quite firm, and has a mild shellfish flavour because crustaceans are in fact a large part of the Monkfish's diet. Also called frog-fish and sea-devil, this rather ugly fish is very popular in French and Italian cuisine. Known as 'lotte' in french and 'coda di rospo' or 'rana pescatrice' in Italian, monkfish is a versatile fish that can be baked, poached, sautéed or served in soups and stews. In this wonderful recipe from 'La Cuisine: Everyday French Home Cooking' by famous french chef Françoise Bernard, buttery monkfish tail is sliced into thick medallions and served with a medley of gently simmered julienned vegetables, then garnished with a delicate fish velouté sauce made from the reduced cooking liquid of the poached monkfish, half a cup of crème fraîche, a soupçon of white flour and lightly seasoned with salt and pepper, for a quite simple and yet absolutely delicious dinner. Over the years Monkfish has gained popularity and although no longer a “poor man’s food”, it is still less expensive than lobster and a perfect fish for special occasions.

Françoise Bernard's La Cuisine cookbook

Pouring the sauce over the monkfish and cooked julienne vegetables

Monkfish with Julienned Vegetables and Crème Fraîche Sauce

Serves 4

Recipe courtesy of Françoise Bernard

2 tbsp butter

1/2 carrot, peeled and cut into julienne strips

1 leek, white part only, cut into julienne strips

1 small celery rib, cut into julienne strips

Four 6-oz monkfish filets, cut into generous 1-inch thick medallions 

3/4 cup dry white wine

Salt and pepper

Sauce:

2 tbsp butter

2 tbsp all-purpose flour

1/2 cup crème fraîche

Salt and pepper

In a flameproof casserole, melt the butter over medium low heat. Add the carrot, leek and celery and cook until softened, about 5 minutes. Add the monkfish, wine, and 3/4 cup of water. Season with salt and pepper. Cover and bring to a simmer, then reduce the heat to low and cook for 10 minutes. Using a slotted spoon, transfer the fish to a warmed serving dish. Strain the cooking liquid into a glass measuring cup and add the vegetables to the serving dish.

Make the sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour until it starts foaming. Whisk in 1 1/2 cups of the cooking liquid. Bring to a boil, whisking, then reduce the heat to very low and cook for 2 minutes. Whisk in the crème fraîche and season with salt and pepper. Pour the sauce over the fish and serve.