• Move over boys, the girls are back in town! How did it become common practice for men to be deemed the masters of the BBQ grill? In my house, it’s an argument over who gets to BBQ. My husband thinks he’s the better griller and it should be only his domain but quite frankly I love nothing more than heating up the grill and cooking our entire dinner over the coals. I love the simplicity of a meal cooked on a BBQ and the beautiful flavours that come from grilling everything from fresh vegetables to succulent peaches and plums and of course the ever popular steak. But hands down my favourite recipe for a great summer time BBQ is Grilled Shrimp & Chorizo Skewers with Spicy Bourbon Mustard. These are so easy and quick to prepare, can be used as an appetizer or as a main meal and pair nicely with a cold beer or a glass of Pinot Gris.
  To help get you started this BBQ season I’ve given you a few general grilling tips as well as this fantastic recipe. So for this Father’s Day why don’t you pamper that special dad in your life and show him just how great us Girl Grillers are! Enjoy!
  
  General Grilling Tips
  · You can check the level in your propane tank by pouring a cup of boiling water along the side and feeling the metal; where there’s still propane, it will be cool to the touch.
  · Never light a gas bbq with the lid shut
  · If you are grilling with charcoal, avoid liquid fire starters and self-lighting briquettes, which can flavour food. Use an electric starter instead.
  · First brush grill with vegetable oil or spray with cooking spray to prevent foods from sticking then preheat the grill on high for 10 minutes. Reduce heat to medium-high to grill.
  · Cook with lid closed for best flavour, even cooking and energy efficiency. Every time you raise the lid you drop the temperature.
  · Leave space between food items on the grill so smoke can surround and penetrate.
  · Sugar or tomato based bbq sauces burn easily and should only be applied in the last minute of grilling.
  · Don’t keep turning meat on the grill. This actually makes meat drier by lowering its temperature and extending the cooking time. Instead get the grill to the right temperature, put the meat on to sear, and then only flip once to evenly cook it.
  
  
  Grilled Shrimp & Chorizo Skewers with Spicy Bourbon Mustard
  Serves 4
  Preparation 20 minutes
  Cooking 4 minutes
  Notes: If using bamboo skewers make sure to soak for 30 minutes first to avoid them burning on the grill. The Spicy Bourbon Mustard sauce will keep in an airtight container, covered and refrigerated for up to 1 week.
  
  Ingredients:
  Skewers:
  16 extra large or jumbo shrimp, peeled and deveined
  Salt and freshly ground pepper*
  8 oz (250g) smoked, spicy chorizo (or spicy sausage of your choice)
  1 half onion*, quartered, separated into individual pieces
  2 tbsp vegetable oil* (for brushing shrimp)
  
  Spicy Bourbon Mustard:
  ¼ cup whole-grain spicy mustard*
  ¼ cup honey*
  2 tbsp bourbon (Jack Daniels or other)
  1 tsp hot pepper sauce*
  
  1. For the Mustard sauce, combine all ingredients in a small bowl. Remove 2 tbsp of sauce for basting shrimp and set remaining sauce aside.
  2. Heat bbq to high.
  3. Season shrimp with salt and pepper
  4. Cut chorizo into ½ inch (1-cm) round pieces.
  5. On each skewer, place a piece of onion, then skewer shrimp through the fattest part. Tuck the chorizo inside the rounded edge of the shrimp, and skewer through the rind of the chorizo. Finish by skewering through the tail end of the shrimp so the shrimp circles around the chorizo.
  6. Place 4 onion/shrimp/chorizo combo on each skewer.
  7. Brush shrimp with oil and grill for 2 minutes each side or until the shrimp is pink and the sausage is cooked through.
  8. Baste the skewers with the 2 tbsp of reserved Spicy Bourbon Mustard during the last 30 seconds of cooking.
  9. Serve immediately with remaining Spicy Bourbon Mustard for dipping.
  
  *Denotes recommended pantry item.

There's something about Mexican food that has always got my saliva juices flowing. The crisp tasted of cilantro, the heat of chipotle peppers and the crunch of a great tostada. When I was wandering down the aisles at my local grocery store this past Mother's Day (yes, that is what I requested - a few hours to poke around the store on my own without little hands reaching out of the buggy or the constant whine of "mom, can we get this and this and this?") I noticed this great product from a company called Charras. They are Corn Tostadas which are Mexican corn tacos. They come in a variety of flavours and are really versatile. So far I have snacked on them plain, dipped them into various things like salsa and guacamole, made them into "open-faced" tacos, spread them with avocado and sprinkled them with cheese and even crumbled them over a spicy gazpacho soup. Love them! The whole family likes them and with a fairly long 'best before' date, I'll be stocking up on them to take them to the cottage this summer. A nice cold Margarita and these to munch on may just become my favourite summer snack! Ole!

Ah, those little hand crafted cards that say “I love you mom”. Or the pencil holders glued together with hearts and the letters MOM. Or what about the paper mâché vase that holds those delicate crumpled paper flowers? If you have even the slightest inkling of what I’m talking about then you too have been privy to those special little presents that we as moms receive from our kids on Mother’s Day. As I type this I am looking at my “Best Mom” trophy that my 5 year old son made for me last Mother’s Day. It’s a Popsicle stick work of art that has great big globs of hardened glue hanging off of it and blue paint strokes that I’m told says “Best Mom”! My desk is small and somewhat cluttered with bits of paper, recipes, class notes and the odd hot wheels car but no matter how much I throw things out to maintain some sort of neatness I never part with my trophy. It takes pride of place right next to my computer screen. Helps me to remember on those days when I need a little boost that maybe I am doing an okay job as a mom to two small boys and even if it’s just for one day a year, they know it too! Here’s a recipe for Daffodil Cake that you can make for that special mom in your life or even with your kids to enjoy together this Mother’s Day. Enjoy!

Daffodil Cake*
Makes 1 cake
Preparation Time: 20 minutes
Baking Time: 35 minutes

Ingredients:
· 10 egg whites
· 1 ½ tsp cream of tartar
· 1 tsp vanilla
· ½ tsp salt
· 1 ½ cups sugar
· 1 ¼ cups sifted cake and pastry flour
· 4 egg yolks
· 2 tbsp sugar
· 2 tbsp orange juice
· 1 tsp grated orange rind
· Whipped cream and fresh strawberries – optional garnish

1. In a large mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form. Gradually add 1 cup sugar, 2 tbsp at a time, beating well after each addition until sugar is dissolved and egg whites hold stiff peaks. Combine flour and remaining ½ cup sugar and fold gently into egg whites.
2. In a small mixing bowl, beat egg yolks, 2 tbsp sugar, orange juice and rind until thick and lemon coloured. Fold 1/3 of the egg white mixture into yolks.
3. Spoon alternate mounds of white and yellow batters into an ungreased 10” tube pan. Gently run spatula through batter to give a marbled effect.
4. Bake in a 375F/190C oven for 35 minutes or until cake springs back when lightly touched.
5. Invert cake in pan on a rack until cool. Remove to serving plate.
6. Serve cake on it’s own or with whipped cream and fresh strawberries.

* Recipe adapted from The Canadian Living CookBook

Many years ago May 1st or May Day was a magical time to welcome spring. The night before May Day children would dance in the woods and make crowns of daisies. The next morning a tree would be chosen to become the May Pole which would be painted and decorated with flowers , ribbons and bright handkerchiefs. A May Queen would be chosen to lead the villagers in a dance around the May Pole celebrating spring. Whew! Sounds like a lovely tradition but a lot of work!!
My family’s May tradition revolves more around opening the cottage, cleaning out the cupboards and pantry and starting to stock them with a summer’s supply of easy but delicious staples to make my summer eating and entertaining a breeze. Having the advantage of starting fresh with a bare pantry every spring allows me to pick up all those great new items that I can’t wait to try out without feeling guilty about the amount of food that’s already in the pantry! Ingredients like pina colada shortbread, gourmet smoked salts and mango chipotle sauce will definitely grace my cottage pantry and table this summer.
If your kitchen or pantry is in need of a kick start but you don’t know where to begin think about our newest service The Kitchen Companion to help you out. We offer Personalized Kitchen and Meal Coaching designed to help get you organized in all facets of the kitchen. I’d be happy to discuss your needs with a free phone consultation today. I’ll help you make room for that Black Guava Daiquiri Jam and also show you how to use it!
So whether you choose to dance around the May Pole or simply put up the patio umbrella pole, enjoy the start of spring and pour yourself a cold drink....enjoy!

People often ask me what tools could I not do without in the kitchen. I think they expect me to ream off a whole list of gadgets and gizmo's but quite frankly there are really only a few essentials that I need. A good sharp chef's knife, a large easy to clean cutting board, a heavy bottomed saucepan and my poultry shears. Yep, I may be a simple knife girl but ever since my wonderful Aussie mom gave me a pair of poultry shears a few years ago I've been addicted to them.

Now as the name says these light weight but strong shears will make quick work of cutting up a whole chicken, snipping through those bones and joints like they were toothpicks. But there are many other uses as well. Great for all types of bones and hard to cut items such as seafood, string, food containers and more. Expect to pay about $45 but believe me once you get a pair you'll be "shear" happy!

I’m in the kitchen a lot, whether it’s cooking for my clients or for my family and I love it. Sometimes though I want to spoil me and only me! On these days I fix a simple but decadent snack for myself. Spiced Ricotta and Grilled Figs. This snack is perfect in the afternoon as a pick me up or as a special lunch treat. Because as the saying goes, “I’m worth it!” You are too, so enjoy!

Spiced Ricotta and Grilled Figs
Serves 1 as snack or light lunch
Preparation Time 5 mins
Cooking Time 3 mins

Ingredients:

• 1/2 cup of ricotta cheese
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp sugar, or to taste
• 2 slices of Fruit bread, thickly sliced and toasted
• 2 fresh figs, sliced
• 1 tbsp brown sugar

1. In a small bowl, mix the ricotta, cinnamon, nutmeg and sugar together. Adjust spices and sugar to taste.
2. Spread the ricotta mixture on two slices of toasted fruit bread of your choice.
3. Top the ricotta bread with sliced figs and sprinkle with brown sugar.
4. Place under a hot grill and cook until the sugar has caramelized and figs are warm.
5. Serve immediately.

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.