What To Do With

Thursday, February 3, 2011

Cooking Group Recipes!

I hosted my first Toronto Branch Cooking group tonight. It was a lot of fun. I had an excess amount of flowers due to a funny little episode at the market today!!
(For the full story please see
My company's website)

More on that later. For now, here are the recipes.

Mushroom Soup
(approximate estimations)
1 head of cauliflower
1 large potato
1 onion chopped
10 oyster mushrooms
15 white cremini mushrooms
10 sprigs of fresh thyme
2 litres of home made chicken broth
drizzle of black truffle olive oil

Lightly suatee onions in olive oil until yellow.
Add thyme Stem removed
add potato
add cauliflower
add broth bring to a boil
reduce heat
add mushrooms cook for about 10 minutes until mushrooms are soft and tender.

When ready let cool.
Heat through and when ready to serve add a drizzle of black truffle oil.

For garnish...

Buy your favorite cheese sticks.
Place in a ziploc Bag and pound until crumbs have been created.

leafy lettuce
toasted almonds
cherry tomatoes
thinly sliced vidalia onion
burrata cheese (at room temperature)
Home made dressing
Assemble all ingredients.
Toss with salad dressing.


6 plum tomatoes
2 large garlic cloves
dried basil
olive oil
sea salt
balsamic glaze
lemon zest from half a lemon

Cut plum tomatoes in half.
Arrange flat side up on a baking dish.
Combine olive oil, dry basil, pressed garlic, salt, pepper, and balsamic glaze.
With a spoon apply vinaigrette to each tomato.
Roast in a 350 degree oven for 2 hours or until reduced by half.
Transfer tomatoes along with their juices to a bowl.
Add lemon zest.
Allow to sit at room temp.

Cook orzo as late as possible it is meant to be served at room temperature.

Add the roasted tomatoes, season and serve.

I often add pine nuts. Delicious!


8 halibut fillets

The Rub:

1 teaspoon granulated onion
1 teaspoon finely chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
The Dressing:

2 medium lemons
4 tablespoons extra virgin olive oil, divided
1 tablespoon capers, drained
1 tablespoon finely chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To make the dressing, cut a 1/2″ slice off both ends of each lemon. Cut each lemon in half lengthwise. Lightly brush the cut sides of the lemons with 1 tablespoon of the oil. Grill the lemons over direct high heat until nicely browned, 4-6 minutes, turning once. Remove the lemons from the grill and allow to cool. Squeeze the lemons through a sieve into a small bowl. Discard the rinds and seeds. You should have about 1 tablespoon of lemon juice. Add the capers, then whisk in the remaining 3 tablespoons oil to form a dressing. Whisk in the rest of the dressing ingredients and adjust the seasonings if necessary.
To make the rub, mix the rub ingredients in a small bowl.
Generously brush or spray the halibut on both sides with oil and season with the rub. Grill over direct high heat until the halibut just begins to flake when you poke it with the tip of a knife, 6-8 minutes, turning once. Whisk the dressing one last time. Serve the fish warm with the dressing poured on top.

Monday, January 17, 2011

Formal Table Setting!

This year I had a wonderful Christmas. I must say that i was overjoyed and overwhelmed with emotion when I received my gift from my in laws...does this picture give you any hints?

My mother in law has inherited kept and maintained some beautiful silver that has been in her family for many generations. One of the sets survived a terrible fire where most of the material goods in the home did not survive the terrible tragedy.

The set that was given to me comes from my mother in laws side of the family. The silver is marked with a beautiful "S" for Smith. I am honored and touched by the sentiment, history and value of the gift. Thank you, from the bottom of my heart.

So, this brings me to my new project at the moment. As you all know I have been away from my blog for quite some time, as I have devoted more time to the business my sister and I are growing, PFR Design.

Please see www.PFRdesign-inspiredliving.blogspot.com for more details or www.pfrdesign.com.

We have ha d a very busy couple of months but with much success. We are slowly growing the PFR name and people are starting to become more familiar with our products, our lines and our collections.

PFR Design is having a Valentine's Challenge at the moment and I am very happy to be a part of it! I never say no the opportunity to set a table. Everyone knows that my table is always set! Be it for guest or not. I have so much fun walking into my dining room and designing a beautiful table that fits my mood.

I am in the process of finding inspiration for my Valentine's table. I will be hosting 12 of my university friends to a reunion and it should be pretty fun. I will be posting inspirational pictures here and I will be posting pictures of my table as it unfolds. I am very excited!

So, yes I will be continuing with food recipes here that appeal to the busy mom such as myself...I actually just finished making Malaysian Fish Curry which is delicious. I will be sharing it with my clients tomorrow as their first delivery of the year!

Here is the recipe:

6 filets of red snapper, tilapia or halibut
flour for coating

1 onion finely diced
1 small fennel bulb finely diced
2cm fresh ginger finely chopped
1 1/2 can of coconut milk
4 tsp fennel seed
2sp coriander seed
2 tsp cumin seed
3 cloves whole
2 tsp sambal oelek
2 tsp chili powder
salt and pepper

salt and pepper your fillets.
coat with flour.

Heat vegetable oil in a non stick pan and brown fish on both sides.
Remove fish fillets until all have been browned. Be sure to add the fish slowly so as not to crowd the pan.
Add the onion, fennel and ginger. Cook until brown.
Add the brown fished all together into the pan.
Add 1 tin of coconut milk shaken before opening.

In a pan add fennel, coriander and cumin seed.
Heat until popping and fragrant. remove from pan and pulse in a blender until it reaches powder lie consistency.

Add 3 whole cloves to powder.
add 1/2 tin of coconut milk shaken.
Add sambal oelek.
Add chilli powder.

Blend again until well combined.

Add this spice mixture to the fish and simmer uncovered until thickened.

Serve with Basmati rice, raita and soft naan or pita bread.

More pictures to come on that meal...