Quantity : 2 servings Preparation : 10 min Cooking : 25 min 330 calories/serving
4 leeks, quartered lengthwise and halved crosswise 1.2 kg 1 tbsp olive oil 15 mL 1 pinch salt [optional] 0.1 g ground pepper to taste [optional] 300 g salmon fillet 1/2 lemons [optional] 60 g
Before you start
Keep the serving plates warm on the stove while you're preparing the dish.
Preheat the oven to 215°C/425°F.
Prepare the leeks: Keep the white and light-green parts only, quarter them lengthwise, then cut them in half crosswise. Clean the leeks well, drain, then place them on a large rimmed baking sheet. Pour in the oil, season with salt and pepper, then toss well to coat the leeks thoroughly with the oil. Place in the middle of the oven and roast, tossing once, until the leeks begin to soften, about 12 min.
Meanwhile, cut the salmon fillet into similarly-sized pieces, according to the number of servings required. Set aside. When the leeks are softened, remove the baking sheet from the oven, toss the leeks with the pan juices to coat, then push them to the edges of the baking sheet to allow room for the salmon in the centre. Arrange the salmon pieces and season generously with salt and pepper.
Return the sheet to the oven and bake until the salmon is opaque throughout, about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through.
Serve the salmon with leeks on the warmed plates. Add lemon wedges on the side (optional).
2 small bok choy, cut in half lengthwise 400 g 2 green onions/scallions, thinly sliced 2 tbsp butter, unsalted 30 g 1/3 cup chicken broth 85 mL
Prepare the vegetables: cut each bok choy in half lengthwise (or into quarters if large) and thinly slice the green onions.
Melt the butter in a sizable pan over medium-high heat. Add the bok choy and sauté 2-3 min until they start colouring, then pour in the broth and cook, uncovered, about 7 min, until the liquid is reduced and the bok choy is soft but al dente.
2 pounds pork boneless top loin Vegetable oil 1/2 cup Gold Medal™ all-purpose flour 1/4 cup cornstarch 1/2 cup cold water 1/2 teaspoon salt 1 egg 1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved 1/2 cup packed brown sugar 1/2 cup white vinegar 1/2 teaspoon salt 2 teaspoons soy sauce 2 medium carrots, cut into thin diagonal slices 1 garlic clove, finely chopped 2 tablespoons cornstarch 2 tablespoons cold water 1 medium green bell pepper, cut into 3/4-inch pieces 8 cups hot cooked rice
Steps 1 Trim excess fat from pork. Cut pork into 3/4-inch pieces. 2 Heat 1 inch oil deep fryer or Dutch oven 360ºF. 3 Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated. 4 Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm. 5 Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low. 6 Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. 7 Add pork, pineapple and bell pepper. Heat to boiling, stir constantly. Boil and stir 1 minute. Serve with rice.
This past February I was able to participate in my third Rail City Art Crawl. It is one of my favourite local events and not to be missed . . . no matter what the weather is. I was not able to get to all of the locations but I did my best in the amount of time I had.
Our first stop was to Romantic Designs where we enjoyed watching the artists and trying our hand at a very cute make n take.
Great artists at the STEAM Centre.
There was so much to see at the Art Centre.
So many artists and a photo booth at 465 Talbot Street.
We actually helped create some art at the Midtown Tavern.
Illumine was stunning as usual.
We really enjoyed watching the blacksmith at Rail City Tourism.
I was sure I had seen this movie, but apparently I was wrong because I just watched it again the other day and recognized very little. Obviously I must have seen commercials or something.
What a riot! It is full of excitement and danger and adventure . . . all ridiculously overplayed. Loved it! The race is on to find the lost ark and everybody wants it -- even Hitler. But who will find it first?
You need something fun and silly to watch . . . watch this!