Saturday's Kitchen Tips ~ Clean Oven & Grill Racks

Who likes cleaning the oven? Not me.  I have double ovens...which are self-cleaning (LOL) though I only use that function very occasionally. A non-stick liner is the perfect solution for keeping the 'floor' of the oven clean. Made of heavy-duty non-stick coated fabric...even the most stubborn cooked-on spills simply wipe off or rinse away.  They last for many years (I've had mine for well over five years)...withstand high temp's and are easy to remove for cleaning.  The liners are available at kitchen shops and on-line...and can be trimmed to fit most sized ovens.   It works for me!  (This liner cannot be placed on the floor of ovens where the heating element is hidden in the base. It should then be laid on the bottom rack.)

As for the racks, I'll share my easy 'no scrub' method for getting them shiny and looking new again.  I remove them before the self-cleaning cycle since it discolours them.

• Put the racks in a large black garbage bag...outdoors.
• Spray them well with oven cleaner.
• Tie the bag shut tightly.
• Leave overnight (at least 12 hours).
• Hose them down.
• Wipe clean.

And here's the good news...this method works equally well for cleaning the cooking grates on your BBQ. And since it's grilling season, I thought this might just be a timely tip at this time of the year!

Ginger Cream Meringues with Berries (mini pavlovas)

For this flashback Friday I'm re-posting a recipe I first made in summer of 2008, using the inspiration from a summer issue of the Canadian Living magazine. I made these using a pavlova recipe I got from my friend Herta many years ago. While making these meringues I was reminded of childhood days, living in Brazil, where a certain corner store, which I passed on my way home from school, sold the best hard baked pink meringues. For 5 cents, I was the richest and luckiest girl on the street while I slowly enjoyed the melt in your mouth sweetness.  While these dessert meringues here don't come out as dense, but rather soften into a marshmallow texture with the toppings on them, I still enjoy the light and airy consistency, especially combined with the custard and berries. This is also another delicious gluten free option.

A bit of trivia included about blueberries:
Blueberries are Canada’s number 1 fruit crop in terms of crop area and they are as Canadian as maple syrup! Enjoy them when in season and freeze them for the winter.

Meringues:

• 4 egg whites (save yolks for custard)
• 1/4 tsp salt
• 2 tsp lemon juice
• 1 tsp vanilla
• 4 tsp cornstarch
• 1 c sugar

1. Beat egg whites and salt until frothy, then add lemon juice, vanilla and cornstarch.
2. Gradually add sugar, beating until very stiff (5 - 10 minutes)
3. Line a large cookie sheet with foil (shiny side down) or parchment paper. With a large serving spoon, form six to eight 3 inch in diameter mounds; then, using back of spoon, swirl into nests.
4. Bake at 250 F for approximately 75 min. Then turn oven off and leave in the oven for an hour or two to cool down. Can be made the day ahead and stored in a zip lock bag in the fridge.

Custard:

• 2 cups milk, divided
• 1 piece ginger root, (1 - 2 inches) peeled, sliced thinly
• 3 Tbsp sugar
• 3 Tbsp cornstarch
• 4 egg yolks
• 1/2 tsp vanilla
• 1/2 cup whipping cream (to whip and blend in later)

1. In small saucepan, heat 1 ½ milk with ginger over med heat until bubbles form around edge; remove ginger. If you prefer to omit the ginger, it is good just as a vanilla custard too.
2. In bowl, whisk together sugar, cornstarch and ¼ cup milk; blend yolks in well, then another ¼ cup milk and vanilla. Use a tad more vanilla if not using ginger.
3. Stir into hot milk and cook over med heat, stirring constantly, until thickened, about 5 minutes. Remove from heat, pour into bowl. Place plastic wrap directly on surface and refrigerate until cool. Whip cream, then fold into cooled pudding. Cover and refrigerate. Can be made a day ahead.

Berry Topping: (approximate amounts)

• 3 cups blueberries (can add in blackberries and/or raspberries)
• 2 - 3 Tbsp sugar
• 1 Tbsp cornstarch
• 1/4 cup water
• 1 Tbsp lemon juice

1. Put berries in medium pot with a tad amount of water if berries are fresh; if frozen no need for water. 
2. Bring to boil on low to medium heat while stirring in sugar and cornstarch blended with 1/4 cup water. Stir as needed until it bubbles. 
3. Simmer for a few minutes on low until juices run clear. Adjust flavor to personal preference with sugar and/or lemon, depending on sweetness of berries. Cool. At this point you can also add in fresh strawberries.

To serve:

A few hours before serving, scoop a generous amount of custard mixed with whipped cream on top of each meringue. Return to fridge until ready to serve, OR, for a more crusty meringue, you can fill and serve immediately. To serve, place filled meringues on individual dessert plates, using a large spatula to lift. Top with berries.

Crab Melt

Sometimes we're hungry for a snack type lunch or simple supper. With a few ingredients I had I made this crab and cream cheese melt on a pizza pretzel bun. So tasty!

The amounts shown are for 2 pretzel buns. (bread options: bagel or brioche thinly sliced)

• pretzel buns - these can be purchased in the baker of your local grocery store
• butter
• 1 cup crab meat, shredded
• 3-4 tbsp soft spreadable herb and garlic cream cheese
• 1 tbsp chives or green onion, chopped fine
• 1 tsp finely chopped fresh dill
• 1/4 tsp lemon juice
• 1/4 cup mozzarella cheese
• lemon pepper

1. Using a very sharp bread knife or electric knife, cut the very top off the pretzel bun. This is the part of the bun that has the pizza sauce on it. OK...now eat that thin layer of bun.
2. Lightly spread each bun with butter, and very lightly toast under your oven broiler.
3. Mix together crab, cream cheese, and onions and mozzarella cheese. Spread over buns.
4. Place prepared buns on baking sheet and bake in 400º oven for 15 minutes or until mixture is bubbly and hot. 

Roasted Asparagus

This recipe can't get any easier. It can be done with any amount of Asparagus you wish to feed a crowd or just for two.

• Asparagus
• Sea Salt
• Olive Oil
• Parmesan Cheese
• Fresh lemon wedges

1. Preheat your oven to 425 degrees.
2. Drizzle Asparagus lightly with olive oil and sprinkle with sea salt and lay in a single layer on a large baking sheet. 
3. Roast for 10 minutes or until it begins to turn color to bright green and slightly turning brown .
4. Take out of the oven and sprinkle with freshly grated Parmesan cheese and a squeeze of fresh lemon to brighten the flavors. Enjoy. 
5. An alternative is to sprinkle the asparagus with cheese and then roast instead of adding it after. 

Balsamic Pot Roast with Mushrooms

Although we often associate the slow cooker with cold winter days, 

there are times, even in summer, 

when it's nice to have a nice hot meal ready without a lot of

last minute preparation.

We really enjoyed this slow cooker beef and I hope you do too.

• 1 - 3-5 pound boneless roast beef (round roast or chuck) I used a sirloin tip that had been in the freezer a bit too long.
• 1 large onion halved and then sliced
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon Worcestershire sauce
• 1- 2 tablespoons honey
• 4 large cloves garlic coarsely chopped
• 1/2 tsp tabasco sauce or hot red pepper flakes
• 2 cups whole, small white mushrooms
• 1 -2 tablespoons cornstarch

1. Place sliced onions in a layer at the bottom of the slow cooker.
2. Place beef on top of the onions.
3. Mix remaining ingredients (except mushrooms and cornstarch) in a large measuring cup and mix well.
4. Pour over roast beef and top with the raw mushrooms.
5. Cook on low heat for 6-8 hours or on high heat for about 4 hours or until roast can be flaked with a fork.
6. When beef is done, remove to a platter and shred with a fork.
7. Remove onions and mushrooms to another dish with a slotted spoon.
8. Pour liquid into a pot. 
9. in a small bowl, add 1 - 2 tablespoons cornstarch to 1/4 cup cold water and mix until blended
10. Stir cornstarch slurry into meat liquid and cooks, stirring, over medium heat until it thickens.
11. Place beef on platter, arrange mushrooms and onions over meat and drizzle with gravy.
12. Serve with mashed potatoes, pasta or split burger buns. Pass remaining gravy.

Serving suggestion:

Pineapple Pastry

I found this recipe in the Mennonite Treasury. I made it a long time ago and it was delicious. I made it again with a few changes and only did half the recipe. I took it to my daughter's house for father's day lunch and everyone enjoyed it.

Filling:

• 1/4 cup sugar
• 1 1/2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 egg yolk
• 1 cup crushed pineapple, drained (reserve juice)
• 1/3 cup of the reserved pineapple juice

1. In a small bowl whisk sugar, cornstarch, and salt. 
2. In a small saucepan, whisk together egg yolk, crushed pineapple, and pineapple juice, then add in sugar mixture, whisking until smooth.
3. Cook over medium heat until mixture thickens. Set aside to cool.

Dough:

• 1 1/4 cup flour
• 1 1/2 teaspoon yeast
• 1/2 cup butter
• 1/3 cup water
• 2 egg yolks

1. In a medium sized bowl, whisk together flour and yeast.
2. Using a pastry blender cut in butter like you would for pie dough.
3. Whisk water and egg yolks together and add to flour mixture. Gather up dough and form into a ball.
4. Divide dough into two pieces. Roll one piece of dough to fit an 8" by 12" pan. 
5. Spoon filling into pan, spreading it evenly. Roll out the second piece of dough and place on top of the filling.
6. Crimp edges and cut little slits on top as you would for pie.
7. Allow to rise in warm place for 35 minutes.
8. Bake in a 375º oven for 20 minutes, until golden in color.
9. While still warm spread with the following glaze:

• 1/2 cup icing sugar
• 1/2 teaspoon vanilla
• Enough pineapple juice to make a slightly thin glaze.

1. Whisk together all ingredients until you have a smooth thin glaze.

Homemade Coffee Ice Cream Pie

Summer is here and it's the perfect time to have a few easy no bake treats tucked in the freezer.

Combining pantry items brings this frozen ice cream pie together in no time. 

Chocolate wafer Crust

• 1 1/2 cups chocolate wafer crumbs
• 1/4 cup melted butter
• 2 tablespoons sugar

1. Combine crust ingredients and press on the bottom and sides of a pie plate.
2. Chill until coffee ice cream is ready.

Coffee Ice cream

• 3 sleeves Starbucks instant coffee (about 1 1/2 tablespoons good quality instant coffee)
• 2/3 cup sweetened condensed milk
• 2 tablespoons coffee liqueur (optional)
• 1 2/3 cup whipping cream

1. Combine the instant coffee, sweetened condensed milk and coffee liqueur with a mixer until well combined.
2. Add the whipping cream and beat at high speed until mixture is fluffy and keeps it's shape when a spoon runs through it. 
3. Pour into prepared crumb crust, cover well with plastic wrap and freeze until firm.

Garnish Options

• toasted almonds
• hot fudge sauce (purchased or homemade)
• sweetened whipped cream

Halibut & Lemon Basil

It's the time of year that local halibut can be found fresh in your local supermarkets. Take advantage of this short season, ( May-September) Adding fresh lemons and basil create the perfect twist for a summer BBQ. You can choose to use fillet or steaks. Steaks are cheaper and you need to work with cartilage. Don't add sweet sauces to this recipe.  Whatever you do, don't mess with this fish, it's delicious in its own seasonings.

• 5-6 ounces halibut steaks or fillet.
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic crushed
• juice from 1/2 lemon
• 1/2 teaspoon grated lemon peel
• 3 tablespoons thinly sliced fresh basil
• 2 teaspoons drained capers.

1. Whisk lemon juice, oil, garlic and lemon peel in small bowl to blend
2. Stir in basil and capers. 
3. Season to taste with salt and pepper 

 

1. Prepare barbecue/  (medium-high)
2. Season fillets with salt and pepper (medium seasoning)
3. Rinse fish and pat fish dry with paper towel.
4. Brush fish with vinaigrette dividing equally for coating of both sides.
5. Skin side should be laid down first.
6. Cook fish approximately 4 minutes per side depending on how thick it is.
7. Transfer fish to plates and pour remaining vinaigrette over fish and garnish with fresh basil.
8. Fresh roasted potatoes and asparagus are perfect side dishes. 

Coconut Rice

Here's a simple way to dress up rice.

I serve it alongside prawns, salmon or halibut.

It would also be a good side dish for Sweet and Sour Meatballs or glazed chicken.

• 1 cup uncooked rice
• 1/2 cup finely chopped red pepper
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 teaspoons vegetable oil
• 2 teaspoons butter
• 1/2 - 3/4 cup shredded coconut ( I used sweetened coconut)
• salt and pepper to taste

1. Cook rice as per package instructions.
2. While rice is cooking, chop red pepper, onion and celery.
3. Heat oil and butter in a non stick frying pan, add vegetables and saute until soft.
4. Add coconut and cooked rice and fry a bit longer until coconut browns a little.
5. Serves 4 as a side dish.

Fish Taco Salad

From fish-'n-chips to fish sandwiches or fish tacos...those are often my picks on a fast food menu.  Just yesterday we sat in the sunshine on the dock at Steveston and enjoyed fish 'n chips.  That is fish as at best!

Here is a new favorite way to enjoy fish this summer and so simple to make up at home.  And healthier than 'fish and chips' as well.  This is the 'fast food version', but you can easily step it up a notch by using fresh fish of your choice...grilled to perfection!

Salad:

• 4 frozen cod fillets, breaded
• 5 cups mixed lettuce greens
• 2 cups shredded cabbage
• 1 sweet bell pepper (red or yellow), chopped
• 1/4 cup red onion, chopped
• 2 tomatoes, chopped
• 2 avocados, sliced
• Tortilla strips

Dressing:

• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1/4 cup mayonnaise or Miracle Whip dressing
• 2 teaspoons lime zest 
• juice of 1 lime
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons minced cilantro or parley
• 1/4 cup finely chopped fresh chives

Method:

1. Prepare dressing by combining all ingredients in a medium bowl and whisking well. Chill until ready to serve.
2. Line baking pan with foil or parchment paper and bake fillets at 400° F for 20 minutes or according to package instructions.
3. Combine mixed greens and cabbage and divide evenly between four large salad plates or bowls.
4. Top each plate with peppers, red onion, chopped tomatoes and avocado slices.  
5. To serve, place a filet of fish on top of each salad and drizzle with dressing. 
6. Garnish with tortilla strips, if desired.

* The dressing will keep well in the refrigerator for 3-4 days. It will also thicken up as it chills...so you may want to thin it down with additional milk or buttermilk.