Friday Crazy Week Fish


Lent is nearly here. As usual, that means that just as we need to be taking stock, counting our blessings, and engaging in some introspection, the world of work is starting to get spring fever. Of course our personal commitments are also on the upswing. Projects are underway, and to-do lists are multiplying. One way to slow down the hamster wheel is to simplify wherever we can. Like Friday’s fish dinner…the perfect way to put the brakes on a hectic week.

Simply prepared, the meal includes black cod, cooked in a little olive oil and butter, and dressed with a squeeze of lime juice. On the side, a salad of local greenhouse veg (lettuce, tomato, cukes, green onion) topped with a couple of spears of visiting asparagus. For the dressing:

1T/15ml olive oil
1T/15ml Maille Dijon with hazelnuts and nutmeg (or add some nutmeg and ground nuts to your own mustard
1T/15ml sherry vinegar

I feel calmer just remembering it…

A Cinderella Story


Quebec’s stunning Cendrillon cheese from Alexis de Portneuf is delicious all on its own, or with breads, or fruit. But we decided to use it to dress up the ubiquitous beet salad, and elevate that beyond the same old version showing up on menus all over town.

We sliced some leftover roasted beets. Then we sautéed a diced shallot in a little olive oil, and stirred in the juice of a grapefruit and a tiny splash of wine vinegar, plus about a half teaspoon of brown sugar. We reduced this to a couple of tablespoons and mixed with the beets, and set it aside to cool.

On the plates, a mixture of winter and greenhouse lettuces – Boston, radicchio, and arugula. Top it with the beets and grate about an ounce (30g) of the cheese on each (it must be very cold or it is too soft to grate – cubes or slices would work also).

Thanks to this cheese, a dull salad was transformed into a real beauty.