Corn, Rice, Tomato & Arugula Salad

Corn, Rice, Tomato & Arugala Salad

This is a great light salad that is even better the second day, as the flavours have had a chance to meld. If you can find fresh corn, it’s definitely worth it! This recipe will serve 6.

Ingredients:

1 cup rice
4 ears of fresh corn, husked & silks removed (or one 341ml can of corn niblets)
2 cups cherry or grape tomatoes cut in half
1 cup fresh arugula leaves or spinach*
1 fresh jalapeño, seeded and thinly sliced (optional)
1 cup red onion, cut into thin slices (approximately ½ small red onion)

For Dressing:

4 tablespoons red wine vinegar
3 tablespoons olive oil
Salt and Pepper to taste

* Click here to learn how to clean arugula and spinach.

Directions:

Prepare the rice according to package directions and cool. Cook corn in boiling water for 3 minutes. Drain. Let ears cool, and then trim the corn off the cob by cutting closely to the cob in long strips. Carefully lay aside. Combine cooled rice, halved tomatoes, onion, jalapeño and arugula in a serving bowl. Carefully arrange corn strips on top of rice mixture and drizzle the salad dressing over all. Refrigerate at least an hour before serving.

Eggplant Salad – Баклажан Салат

Russian Eggplant SaladIngredients:

1 eggplant, peeled and sliced into 4″ strips
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 tomato, sliced into strips
1 onion, sliced thinly
¾ teaspoon white sugar
½ teaspoon salt
1 tablespoon and 1 teaspoon vegetable oil
1 tablespoon and 1 teaspoon red wine vinegar
1 tablespoon and 1 teaspoon water

Directions:

Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

Hot and Sour Chinese Eggplant

hot and sour eggplantIngredients:

4 long Chinese eggplants, cubed
4 ½ tablespoons soy sauce
3 tablespoons red wine vinegar
3 tablespoons white sugar
2 green chili peppers, chopped (to taste)
3 teaspoons cornstarch
1 ½ teaspoons chili oil (to taste)
1 tablespoon salt
⅓ cup vegetable oil
1 tablespoon sesame seeds

Directions:

Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.

In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chili pepper, cornstarch and chili oil. Set the sauce aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Garnish with sesame seeds and serve immediately.

Chimichurri Spice Blend

Chimichurri Spice

Chimichurri is a green sauce used for grilled meat, originally from Argentina.It is based on finely-chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar. In Latin American countries outside of Argentina, Paraguay and Uruguay, variations often focus on coriander leaf (cilantro) for flavor.

The origin of the name of the sauce is unclear. The Argentine gourmet Miguel Brascó claims that the word chimichurri originated when the British were captured after the British invasions of the Río de la Plata. The prisoners asked for condiment for their food mixing English, aboriginal and Spanish words. According to this story, che-mi-curry stands for “che mi salsa” (a rough translation is hey give me condiment or give me curry). The word then corrupted to chimichurri.

Another theory for the name of the sauce comes from the Basque settlers that arrived in Argentina as early as the 19th century. According to this theory, the name of the sauce comes from the Basque term tximitxurri, loosely translated as “a mixture of several things in no particular order”.

No matter where the word or sauce originated from, it is delicious as a rub over meats and fish or if you want to make it into a marinade or condiment sauce, whisk about ½ cup olive oil and 3 tablespoons of red wine vinegar together with ¼ cup of the spice mix.

This recipe will make about ¾ cup

Ingredients:

3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried savoury leaves
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper

Directions:

Whisk all ingredients in medium bowl. Transfer to airtight container. Note: This spice mix can be made 1 month ahead. Store at room temperature.

Red Raspberry Dressing

Red Raspberry DressingIngredients:

2 tablespoons raspberry vinegar ᶲ
1 shallot, chopped
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
⅓ cup olive oil
½ cup frozen raspberries*

Directions;

In a blender, add the raspberry vinegar, shallot, honey, mustard and salt, then pulse to combine. While the blender is running, gradually drizzle in the oil. Add the raspberries and pulse to combine. Let the dressing sit at least 30 minutes before serving to allow the flavours to mix.

* Click here to see COR’s stance on raspberries.
ᶲ If you can’t find raspberry vinegar or don’t have time to make your own, you can substitute apple cider vinegar or red or white wine vinegar.

If you want to make your own raspberry vinegar, here’s how:

Ingredients:

2 cups frozen raspberries*
1 cup good-quality vinegar (like red or white wine)

Directions:

Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week. Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.

Maple-Cured Salmon & Barley Risotto

Salmon & Barley Risotto

When preparing this dish, make the barley first, as it takes quite a bit of time to cook from it’s raw stage to it’s fully cooked stage that you will need it to be to make the risotto.  Once it is cooked, the risotto stage is fairly fast. While you can skip the parsley emulsion, I would not skip the mustard sauce, as it definitely adds the kick that the dish needs. To learn how to clean barley and parsley, click here.

Maple Cured Salmon

Ingredients:

5 tablespoons extra virgin olive oil
2 pounds skin-on salmon filet
½ cup maple sugar
1 tablespoon sea salt
2 teaspoons Dijon mustard
2 teaspoons grainy mustard
2 tablespoons red wine vinegar

Directions:

Pour 2 tablespoons of oil over a large sheet pan and top with salmon, skin side down. In a small bowl, combine maple sugar and the salt. Rub onto salmon flesh. Cook in preheated 475F oven for 10 minutes. Turn oven on to broil. Cook for an additional 3 minutes. Remove from the oven and let the fish rest. When you are ready to serve, cut it into 6 portions. For the mustard sauce, in a small bowl, whisk together the mustards, vinegar, remaining 3 tablespoons of oil, and a pinch of sea salt. See below on how to plate.

Barley Risotto

Ingredients:

8 ½ cups vegetable stock
2 cups dried pearl barley
Pinch + 1 tablespoon sea salt
2 tablespoons extra virgin olive oil
2 ½ cups crimini and stemmed shitake mushrooms, chopped (or any other type of mushroom)
2 cups 35% cream
4 ounces parmesan cheese, grated

Directions:

In a large pot, bring stock to boil over high heat. Add barley and pinch of salt. Reduce heat to low and cover. Simmer until soft, about 2 hours. Drain. Return barley to pot. In a medium pan, heat the oil and add the mushrooms. Cook, stirring, until soft, about 5 minutes. Add mushrooms and cream to barley mixture. Simmer over low heat, stirring occasionally, about 10 minutes until well-mixed and creamy. Remove from heat. Stir in parmesan and 1 tablespoon of sea salt.

Parsley Emulsion

Ingredients:

⅓ cup extra virgin olive oil
2 cloves garlic, peeled
2 tablespoons lemon juice
¼ cup flat leaf parsley, chopped

Directions:

In a blender, combine garlic, oil, lemon juice, parsley, and two pinches sea salt. Pulse until smooth.

Plating suggestions:

To serve, divide risotto among 6 plates. Drizzle each serving with parsley emulsion. Top each with one portion salmon. Drizzle fish with mustard mixture. Enjoy!