Fish is one of those foods that people often avoid cooking at home. For some reason they feel it's too hard to cook and they don't know what to look for when purchasing fresh fish. Recently I conducted a cooking class that centred around the many types of fish and ways to cook it. We grilled it, roasted it, steamed it and baked it. Tilapia, Swordfish, Sea Bass, Red Snapper and Salmon were just a few of the many great types we sampled.
So when it came to purchasing my fish for the 14 class participants I went to the newest fish monger in town - Just An Olde Fashioned Butchery and Seafood. Bill's butcher shop has been around for awhile and is well known for it's great cuts of meat and the variety they stock but the seafood side is new.
Mike and the guys there were great and special ordered in the large quantities and types that I needed and were extremely helpful in getting the freshest fish possible for me. So if you're in the market for some great fish stop in at 165 Lakeshore Road East in Oakville, grab yourself some fish and then pop onto my website (www.thecookscompanion.ca) for some great fish recipes.

So you’ve boiled them, dyed them, coloured them, decorated them and had your fill of egg salad sandwiches! Now what do you do with all those left over Easter eggs? I’m taking a step back in time and using mine for Scotch Eggs tonight but with a twist. Try this recipe for Baked Scotch Eggs with Tarragon Sauce and now all you’ll have to concern yourself is how to eat all the chocolate bunnies before the kids notice!

Scotch Eggs with Tarragon Sauce
Makes 8 eggs
Preparation Time 30 mins
Cooking Time 25 mins
Note: A slight break on tradition with these Scotch Eggs being baked instead of deep fried. It leaves room on the calorie scale for a tarragon sauce to accompany them!
Ingredients:

• 450g turkey or pork mince
• Fine dry bread crumbs or cornmeal for sprinkling
• 8 hard-cooked eggs, shells removed
• 1/3 cup fine dry bread crumbs or cornmeal
• 1 egg, beaten

1. Divide mince into 8 equal portions. On lightly crumb-sprinkled surface, pat out each portion to about 1/8-inch thickness. Wrap completely around 1 of the hard-cooked eggs, pressing edges together to seal. Repeat with remaining sausage and hard-cooked eggs.

2. Roll sausage-coated eggs in crumbs and dip in beaten egg. Place on baking sheet and bake in preheated 375 F oven until lightly browned, about 20 minutes.

3. Serve with Tarragon Sauce for dipping.

Tarragon Sauce

Makes 1 ½ cups

Preparation 5 minutes

Ingredients:

• 1/2 cup plain yogurt*
• ½ cup mayonnaise*
• 1 tsp. sugar*
• ½ tsp. Dijon mustard*
• ½ tsp. lemon juice*
• ¼ cup finely chopped dill pickle*
• 1 tbsp. drained capers, minced
• 2 tbsp chopped fresh parsley
• 2 tsp chopped fresh tarragon
• 1 clove garlic, minced

1. Whisk together yogurt, mayonnaise, sugar, mustard and lemon juice in a small bowl.

2. Stir in pickle, capers, parsley, tarragon and garlic.

* Denotes recommended pantry items.

Here in Toronto the snow has melted, the sun is shining and the bulbs are starting to poke their heads out of the ground. In fact my garden’s colour palette is actually starting to take on new hues—pale green of the tulip leaves, pretty purple and bright white from the crocuses and deep red on the dogwood branches.

Just like the garden my dinner table is taking on the look of a spring kaleidoscope. As much as I love the hearty dishes of winter, spring is my favourite time to cook. I get inspired by all the new vegetables arriving in the stores and my menus become lighter and brighter bursting with the flavours of spring. Just the other day I picked up some beautiful young rhubarb with the palest of pink stalks and gorgeous pale green foliage. So beautiful in fact that the woman behind me at the checkout asked what I was going to do with it. I told her about the rhubarb fool recipe for that night’s class but I also remarked that it was pretty enough to put in a vase! I also picked up some fresh spring peas (which my husband so lovingly shelled for one hour that night!) for a spring pea, mint and potato dish that zinged with flavour and colour.

So if you’ve found yourself feeling a bit bogged down from all that hearty cold weather fare and late winter slush, head outdoors this weekend and take a cue from nature. Purchase what’s fresh and locally produced to help brighten up your mood and spring table.

March reminds me of many things but most of all, the Toronto Wine & Cheese Show. Now in it’s 24th year this show is synonymous for me with the month of March. Years ago my mother-in-law owned a wonderful company called First Impressions that supplied the LCBO and various importers and distributors of alcohol products with hosts and hostesses to sample their products at the LCBO and various trade events. So for years, yours truly transformed herself into the Pernod girl and hustled this aromatic spirit, complete with beret, short skirt and fishnet stockings at the show. This is when the show was 7 days in length and we worked everyday for 12 hours a day! Not that easy in scratchy fishnets might I add! As the days grew later and the week grew longer I saw my fair share of interesting “happy” characters!
Pernod is a star anise and aromatic herb based spirit that is not only great to drink but beautiful to cook with. Because of this there were often cooking demonstrations using Pernod by the great chefs from the Ottawa Culinary Arts Institute. Most often Prawn Pernod and I stood next to these chefs for days each year watching them flambé the Pernod with great fanfare.
Although I couldn’t look Pernod in the eye for a few years, it has come back into my bar and kitchen repertoire on a regular basis. I like mine on the rocks with a small splash of orange juice as well as in many seafood dishes.

In Saturday's Toronto Star, a columnist wrote an endearing column about learning how to make her grandmother's matzo ball soup. Endearing because she set out to learn this delicacy from her mother after realizing that there will be a time when her mother will no longer be around to bring the family together over this homey soup and her and her sisters did not know how to make it.

It struck a cord with me that there are so many family recipes that I don't have the foggiest idea how to make. I just take it for granted that my mom or aunt will always be there to make our family favourites like German Apple Cake, Oma's Spaetzle and Tante Ellen's potato salad. Now I can "make" all these recipes but in no way can I match the flavour or the generations of love and caring that go into these dishes. Each has a story to tell or a memory that goes along with it.

I think it's high time that I call up mom and spend a day in the kitchen with her. I'll work side by side with her and ask all those "obvious" questions about what make each recipe special. It will be great to have those recipes but more importantly it will be an opportunity to spend some quality time with a woman doing what she does best - making her family happy through the love she shows in her cooking! Now if we can only coax the secret ingredient out of Tante Ellen for her German potato salad - we know she's leaving something out but can't figure it out!

If April showers bring May flowers then March brings moaning and groaning from the kids and their never full tummies! That’s right March break is upon us and if your children are anything like mine they seem to spend their entire break whining that they’re starving (although they just ate 38 seconds ago) and there’s nothing to do (regardless of the jam packed week you’ve planned for them!). If that’s the case in your household then you’ll need to stock up on healthy and quick snacks that you can pack for junior or better yet get the kids into the kitchen with you and create these simple snacks together to help pass the time and teach them a new skill or two!

Here are two great kid friendly snack recipes. I’ve included some guidelines on how the children can help you out in the kitchen for the first recipe making it a great family activity. On our first day of March break yesterday my 5 year old and I made these two treats. He had a great time, loved the snacks and it was great fun to do together for one hour. Enjoy!

Note: When working with kids in the kitchen it’s important to have all your ingredients at hand and use child friendly utensils. The dollar stores have great deals on smaller plastic mixing bowls, wooden spoons, measuring cups and kid-safe knives.


Sticky Sesame Bananas
Serves 4
Preparation Time: 10 minutes Cooking Time: 5 minutes

This is a great snack for those craving a little something sweeter. Don’t be dismayed by the sesame seeds as they add a nice crunch to the bananas and kids love to do the sprinkling!
Ingredients:
· 4 ripe medium bananas
· 3 tbsp lemon juice
· ½ cup sugar
· 4 tbsp cold water
· 2 tbsp sesame seeds
· 2/3 cup low fat unsweetened yogurt
· 1 tbsp confectioner’s (icing) sugar
· 1 tsp pure vanilla extract

1. Peel the bananas and cut or break into 2 inch pieces. Place the pieces in a bowl, add the lemon juice and stir well to coat – this will help prevent the bananas from discolouring. Kid Doable!
2. Place the sugar and water in a small saucepan and heat gently, stirring until the sugar dissolves. Bring to a boil and cook for 5-6 minutes, until the mixture turns golden-brown. Adults only!
3. Meanwhile, drain the bananas and blot with paper towels to dry. Line a cookie sheet with baking paper and arrange the bananas, well spaced out, on top. Kid Doable!
4. When the caramel is read, drizzle it over the bananas, working quickly because the caramel sets quickly. Sprinkle with sesame seeds and cool for 5-10 minutes. Both!
5. Mix the yogurt with the confectioner’s sugar and vanilla extract. Kid Doable!
6. Place the bananas on a platter and serve with the yogurt dip. Kid Doable!


Crazy Carrot Dip with Dippers
Makes 1 ½ cups
Preparation Time: 15 minutes Cooking Time: 10 minutes

Your little ones and big ones will enjoy this low fat but tasty dip. The dip will keep for up to one week, covered in the refrigerator. Let the kids choose their dippers to help them feel part of this recipe.
Ingredients:
· 5 medium carrots, roughly chopped
· 1 tbsp olive oil
· 1 garlic clove, crushed
· ½ tsp ground cumin
· 2 tsp fresh lemon juice
· 1/3 cup plain yogurt
· Assorted dippers such as breadsticks, assorted vegetable sticks, whole wheat crackers

1. Boil, steam or microwave carrots until tender; drain.
2. Heat olive oil in a large frying pan; cook garlic and cumin, stirring until fragrant.
3. Stir in carrot and lemon juice; cook stirring until combined. Remove from heat and cool 10 minutes.
4. Using a blender or food processor, blend carrot mixture and yogurt until just smooth.
5. Serve carrot dip with your choice of dippers.

Ok, so I admit it....at times I can be a bit of food snob. It's not from owning a cooking school but more from my upbringing. My parents always believed in stocking the fridge with fresh fruit and vegetables. Very rare was there a sweet to be found unless it was of the homemade variety. Desserts and treats consisted of beautiful German Apple Cake or my mom's famous Black Plum Cake. All of these things have formed a fantastic foundation for my adult eating habits as well as the habits I have tried to pass down to my children.

So it was with a bit of hesitation that I said yes to my 5 year old when he asked if we could make the Snake Rice Krispie Treats that he saw advertised on TV (thank you very much Mr. TV Ad Exec.). We melted the margarine, added the marshmallows and stirred in the Rice Krispies. My son expertly greased his hands with extra margarine and dived into the gooey mixture with great abandon. He squished and squashed until he was satisfied with his snake shapes and proudly put them on the baking tray. To finish them off we drizzled a little melted Valrhona Dark Chocolate on top. What? Did you think I was going to use just any old chocolate?!

I am shameful to say that I have almost polished off the entire batch! I have had to sneak my mouthfuls from my son so as not to have to share. It must be some hidden unknown longing from my misspent healthy childhood that has caused me to gorge on these little snakes! Oh, well....off to make another batch before the morning so my secret is safe from the little ones!

Recently a friend of mine had the misfortune of being diagnosed with throat cancer. After 5 weeks of radiation she is on her way to recovery and been given a clean report. She's kept a great sense of humour about her. For example when asked what she got for Christmas she replies, "Cancer!" That being said she has been finding it very difficult to eat anything that doesn't have the consistency of baby food and the worst thing is that she still has her sense of smell and an appetite but has a hard time swallowing and tasting anything.

Last night she and her husband were over for dinner and I really wanted her to enjoy this mini-celebratory "hey, look at me, I've finished radiation therapy" dinner. Not wanting to serve her mushy peas, I decided to modify my famous Prawn Pernod Linguine. It was a hit and she managed to work her way through a good sized plate between sips of her cocktail - baking soda and water!

So if you ever find yourself in need of cooking for someone with a raw throat, no taste buds and little saliva here's the recipe for you! And of course it's also a great recipe for those people fortunate enough to be in great health!

Prawn Pernod

Serves 4
Preparation Time 5 minutes
Cooking Time 10 minutes
Note: To help my guest swallow more easily I finely chopped the prawns into small pieces. You can omit this step for regular use.

Ingredients:

• 1 tbsp butter
• 1 tbsp olive oil
• 3 small shallots, finely minced
• 1 clove garlic, finely minced
• 500g uncooked prawns (shrimp) - 31-40 bag count, peeled and deveined
• 2-3 tbsp Pernod
• 1/4 cup white wine
• pinch saffron
• salt and freshly ground pepper to taste
• 1/4 cup whipping cream
• Chopped fresh parsley for garnish

1. In a medium saute pan, heat butter and oil over medium heat. When melted, add the shallots and cook until soft and translucent. Add the garlic and cook for another 30 seconds.
2. Add the prawns, sauteing until prawns are just cooked through and turned pink, about 2-3 minutes.
3. Add the pernod. If using a gas stove, tilt pan to flame pernod. If using electric, light sauce with match. Shake pan or stir continuously until flame slowly dies out.
4. Add wine and saffron. Reduce heat to low and cook until sauce reduces down slightly, about 2-3 minutes. Add salt and pepper to taste.
5. Just prior to serving, add whipping cream, stirring until incorporated.
6. Serve over fresh cooked linguine or steamed rice. Garnish with parsley.

Avocados are a funny fruit. Not the most attractive thing nature ever created but certainly one of the most delicious and creamy ones in my opinion. Once a luxury food reserved for the tables of royalty, the humble avocado is now available year round for everyone to enjoy.

The one stumbling block for people is how to get the pit or stone out of the centre. Recently I was typing up a recipe for use in one of my cooking classes that called for a sliced avocado. As an afterthought I included a tips section on how to remove the pit as that is the one question most people ask me when we are dealing with this bumpy bulb. It's easy and once you get the hang of it I'm sure you'll find that you'll include it's creamy flesh in more and more dishes.

To pit an avocado, run a sharp knife around the entire length of the avocado reaching the pit with each incision. Twist the two avocado halves in opposite direction and pull apart. Take a sharp chef knife and gently rap the blade into the pit. Twist the knife while gently pulling on it. Using a cloth for protection grab the pit and pull from knife and discard.

To keep the halves whole, simply take a soup spoon and place the side of the spoon between the skin and flesh. Move the spoon completely around the avocado and scoop out the half.

To dice an avocado in the skin, take a paring knife and slice through the flesh down to but not through the skin length wise. Repeat about 1/2 inch apart 3 times. Then repeat this cut but horizontally. Then using the same method as removing the halves, simple scoop out the flesh and the avocado should come out in diced pieces.

To slice an avocado, either scoop out a half as per above and place the half flat side down on a cutting board and slice or use the dice method but only make length wise cuts and scoop out.

For someone who cooks a lot like myself, the most simplest of meals often satisfy me the most. To me there is no better meal than a bowl of homemade soup, crusty bread and a glass of wine. That being said sometimes I don't have any soup around or I'm just too lazy to make any. Especially on a cold snowy day like today when I'm trying to come up with spring recipes for an April class I am working on! So to satisfy the chill in my bones and rumbling in my tummy I thought I would open up a can of soup and wolf it down while I tried to get inspired over spring time fare.

Not it's not often that I wax poetic about ready to go pre-packaged food so I wasn't expecting much when I went to taste my soup de jour from the pantry! Boy was I surprised! Knorr's Broccoli Soup with Boursin Cheese is a winner. You get that fresh taste of broccoli but then it zings you with that beautiful distinct taste of Boursin cheese. Now those of you who know me, know that I LOVE Boursin Cheese. Especially the herbs and garlic variety. This little cheese gem is often the secret ingredient in my risottos, white sauces and good old macaroni and cheese. In fact when I think about it, swap the home made soup with a good swipe of Boursin on a french stick and I'm in seventh heaven!

So now I'm happy for three reasons - my stomach is full (always a good thing for me), my taste buds are satisfied and I have a new spring recipe inspired by Boursin. Want to know what it is? Well, you'll just have to sign up for one of my spring classes.

Purge, purge, purge. No I haven't been struck with an eating disorder, I've just finished my New Year's kitchen purge. Most people purge their closets on a seasonal or at the very least a yearly basis. I however prefer to keep my '80s legwarmers and turn instead to my kitchen! During each year I seem to accumulate more and more kitchen "stuff". Gift gagets that my friends think I shouldn't do without like that rubber jar opener, synthetic fat skimmer, the mini chopper and the 18,000 garlic presses I have received. Now I'm a sharp knife and chopping board kind of gal so most of these gagets get stuck in a drawer forgotten about until I can no longer open that said drawer.

So it was with great satisfaction that I actually just got down to the task the other day and emptied every drawer and cupboard in my kitchen, looked with a critical eye and purged everything I haven't used within the last few months. Now I have a nice clean organized kitchen and the local Good Will shop has a new selection of garlic presses. That is until my mother comes over, asks me why I don't have a garlic press and rushes out to buy me one of the latest and greatest!

Happy New Year to you all! The start of a new year often forces us to look at the year behind us and see what we’ve learned and experienced as well as looking to the year ahead to see what might come our way. Looking back at 2006 I can think of some great food and entertaining moments such as enjoying my champagne with Wild Hibiscus Flowers in Syrup, White Truffles in Tuscany and a Chipotle Pepper Summer to name a few.
Although my cooking style has always been influenced by my upbringing and where I have lived, I can’t help but look at the so called upcoming food trends for 2007. Some of them I am looking forward to and others, well let’s just say blue eye shadow and safari suits were trends once too and we managed to survive those! Here’s just a few trends for 2007 according to various sources such as Epicurious.com, Food & Wine and Bon Appetite.

· Consumers will care more about the quality of the food they are buying/eating rather than the quantity. No quarrels here!

· Local food movements instead of just organic focus. Always happy to eat a locally grown heirloom tomato!

· Southern spicy food—good bye to tapas/small plates but hello to true Spanish food.

· Spicy drinks and cocktails in bars and restaurants—hurray!

· A focus on regional cuisine instead of just cuisine by country—you’ll know where that pig came from in Italy versus just knowing it was Italy!

· A ban on foie gras—my heart says yes but my stomach says no.

· Interest in all things Greek—my Greek Australian mom will be happy!

· The steak is back in a big way—the boys are happy!

· My prediction—Let your own taste buds lead you and you can’t go wrong!

I had my annual Christmas lunch yesterday with my girlfriend whom I have known since I was one year old (so let's just say it's been going on for a few years now!!). We have always exchanged presents at this time of year and this year was no exception. Although we also exchanged birthday presents at this time and considering our respective birthdays are in May and June it goes to show we haven't seen each other for a while! Anyways we had a wonderful pub lunch (good stick to your ribs beef dip sandwich loaded with mushrooms and thinly shaved beef!) and exchanged presents. Much to my surprise and pleasure she gave me two wonderful food products I have not tried before - The Herbery's Spiced Oil and Blueberry Balsamic Zest. It was to my surprise because it was the first food product gift given to me in quite some time. It's amazing that once food, cooking and entertaining become part of how you make your living people shy away from giving you gifts that have anything to do with food! It's like when I started my company The Cook's Companion a girlfriend gave me a new cookbook as a congratulations present. Her husband thought it was a ridiculous present to give to an owner of a cooking school. How wrong he was. Like most foodie's I need to find new inspiration daily, not just to make the nightly dinner but to inspire and motivate my clients. New products like food products and cookbooks can help provide that inspiration! So if you're still searching for that gift for that certain foodie in your life you can't go wrong with an exotic selection of products from your local gourmet food shop or browse the food section of your local book or magazine shop!
Happy holidays to you all and special thanks to my friends who help to keep me inspired!

How do I know it's winter time? Not by the wreath that I just hung up on my door nor the pristine white snow from our first snowfall last night and not even from my son heading off with snowpants to school for the first time this year. Although all of these are indicators that we can finally stop kidding ourselves it's only fall, it's the smells eminating from my kitchen that put me firmly into the winter wonderland spirit. On tonight's menu....cottage roll, sauerkraut and whipped potatoes. It's been cooking since 9am this morning the house smells so good I could eat dinner now at 3pm! I know the snow will probably melt by tomorrow but tonight I'm going to light the fire, pour a glass of wine and enjoy a hearty family meal! Won't be so pretty tomorrow morning when the house still smells like sauerkraut but I'll just have to brew an extra strong pot of coffee to cover the smell!

Here's my easy recipe for winter warmth!

Ingredients:

• 1 cottage roll, size is up to you depending upon how many you want to feed (these are found in the refrigerated butcher section in your local grocery store usuall next to the hams)
• 1 medium onion, diced
• 2 bay leaves
• 4-5 slices of salami, diced (or other smokey type meat - bacon, pancetta, pepperoni etc)
• 2 cans sauerkraut (you can rinse them with water if you don't like it as sour as I do)
• 1 cup (250ml) of water

1. In a large stock pot, add the onion, bay leaves, salami, sauerkraut and water.
2. Make a slight whole in the middle of the sauerkraut and nestle the cottage roll in the middle.
3. Cover and simmer over low heat for 5-6 hours or until the meat is fork tender, turning meat over periodically and spooning the sauerkraut over top to keep it moist.
4. Remove meat from pot. Slice thickly and serve with sauerkraut and whipped potatoes.

Black Gold Banned!
If you're an Australian or know someone who is then I'm sure you've heard of Vegemite before. That foul smelling, tar-like colour, Vitamin D packed spread that has made so many Australian's "happy little Vegemites"! Having lived in Australia for 5 years and having my first son there I know a thing or two about this country phenonmenon. It's a breakfast staple for kids on a piece of toast with melted butter. Or as a "cure" for one too many ales for big kids! In fact I think there was a time when my then 2 year old son wanted nothing more to eat than vegemite and toast for breakfast, a vegemite and cheese sandwich for lunch and vegemite on mashed potatoes for dinner! And his wish was my command!
So it was with some concern that I read recently in Maggie Ruggiero's blogpost in Gourmet's Choptalk that Kraft had ceased the importation of this black gold into the U.S. Apparently since 1999 Vegemite has been fortified with folate which is a no-no according to the Code of Federal Regulations 172.345. For those of you who are addicted to this stuff then this is serious business. Both my two sons are hooked (one of which wasn't even born in Australia - go figure the addiction!) Vegemite as part of their staple diet! I'm not panicking yet as I have not heard whether or not Vegemite will be banned in Canada (stay tune you little Vegemites as I try to find out) and I still have my 3 HUGE jars of the stuff that my Aussie visitors so kindly (ok so I threatened them!) brought to me this summer but my supply is dwindling.
Apparently there is no issue with personal importation so I may have to start saving up those airmiles in the event that I need to fly over to OZ to keep the pantry stocked. Sounds extreme but you try explaining to my two boys why a $2500 plane ticket is not a good spend for this $4.99 jar. Now you know why I call it Black Gold!