Wednesday, July 24, 2013

Poached Green Trout

This summer has been treating me well.  The weather has been beautiful and we have spent some time at a number of different cottages on different lakes.  I love cooking when I'm at a cottage, using the hand me down kitchen tools, the mismatched dishes and the smell of the old kitchen make preparing food for large groups of people so much fun.


Rainbow Trout, gutted and cleaned
1 1/2 cups white wine
1 lemon, juiced
1/2 lemon, sliced
1/2 cup parsley, plus 2 tablespoons chopped
1/4 cup mint, plus 1 tablespoon chopped
1/4 green onion, plus one tablespoon chopped
1 clove garlic
2 tablespoons butter
salt & pepper 


Preheat the BBQ to medium high heat.

Using a food processor blend 1/2 cup parsley, 1/4 cup mint, 1/4 cup green onion, garlic and lemon juice. Place into a large mason jar and add white wine.  Shake until combined.

Place the trout in enough aluminum foil to wrap around the fish and contain the liquid.  I used an extra sheet underneat to support it.  

Stuff the trout with the lemon slices and remaining parsley, mint and green onions.  Break the butter into small pieces and spread in and over the fish. 

Pour the green mixture over the fish.

Pinch the foil together on the top, forming a tent.  

Poach the fish on the BBQ for 20 minutes.  


Monday, July 8, 2013

Greek Goddess Salad

Summer has finally arrived and we've been soaking up this gorgeous weather as much as possible.  These hot summer days are what I remember summer being like as a child.  I remember clear blue skies and sun so hot you needed to find a lake, pool or sprinkler to cool down.   

When the weather is warm like this I find myself wanting to eat more salad.  I think this is for two reasons.  First, there is so much more fresh local produce available and second, eating cool, crisp vegetables just makes me smile.

Here is my version of a Greek salad.  This is perfect to serve to a large group with grilled chicken or just on it's own. 


6-8 leaves of romaine lettuce, torn into bite size pieces
6-8 leaves of red leaf lettuce, torn into bite size pieces
1 yellow zucchini, cut in half and sliced
1 tablespoon vegetable oil
1 large Ontario cucumber, cut into half moons
2 red Sheppard peppers, sliced
1/2 red onion, sliced finely
feta cheese, cut into slices
12 pepperoncini peppers
24 cherry tomatoes, sliced in half
4 yellow hot house tomatoes, cut into chunks
1/2 cup parsley, roughly chopped
1/4 cup mint, roughly chopped
1/4 cup oregano, roughly chopped
1 1/4 pint kalamata olives, pits removed and cut in half
salt & pepper
1 cup Greek Salad Dressing (recipe below)


Heat BBQ to medium high heat.

Toss the yellow zucchini in the vegetable oil and sprinkle with salt & pepper.

Grill zucchini until cooked.  Set aside to cool.

Add lettuce to a large bowl.  Top with cucumber, Sheppard pepper, red onion, both varieties of tomatoes and olives.

Lay cooled zucchini around the edges of the bowl, followed by a ring of pepperoncini peppers and feta.

Sprinkle with parsley, mint and oregano.

Serve salad with dressing on the side.

Greek Salad Dressing Ingredients

1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 lemon, juiced
2 tablespoon plain yogurt
1 tablespoon feta cheese, chopped finely
1 tablespoon parsley, chopped finely
salt & pepper to taste

Dressing Directions

Mix all ingredients in a cup or bowl and mix until emulsified.  Allow to sit for a minimum of 1-2 hours to allow the flavours to blend.