Getting this potato salad just right

Over the last couple of weeks we’ve had several fantastic cooking classes: Fish and Seafood Night, Knife Skills, barbecuing our Big Green Egg and more. With every class we really want to ensure that you learn a lot, have some fun, but most of all, do not go away hungry.

Whatever the theme of our classes at this time of year, this New Potato Salad has been a staple side dish. The potatoes at the market have this newness to them: they are small, very waxy (that means that their sugar content is high, while their starch content is low, making them perfect for potato salad, as they will not fall apart to mush when you slice them), and taste delicious, even on their own.

Here are a few tried and true, expert (meaning, this is what I learned from my oma) tips for great potato salad:

1. Keep potatoes whole and unpeeled when you cook them.

2. Do not boil them at a rapid pace, rather, simmer them slowly so that they do not break apart and absorb too much water.

3. Simmer them in very salty water

4. Drain when fork tender, and then peel and slice while still warm. Toss with remaining ingredients when still warm. This will help the potatoes to absorb all of the flavours.

5. Always serve at room temperature, not freezing cold out of the fridge.

Simmer potatoes whole, until just fork tender; peel and slice in half while still warm, and then slice each half into ‘half-moon’ slices;

Toss with green onion and dill in a large bowl;

In a small bowl make vinaigrette by mixing mustard and vinegar together and slowly drizzling in oil;

Season with sugar, salt and pepper; mix dressing with vegetables; serve at room temperature. Taste for salt before serving. Remember, potatoes love salt

New Potato Salad
Serves 8

• 3 lbs of new potatoes, 1-1/2 inches in diameter is nice
• 3 green onions, finely chopped
• 1/2 lightly packed cup of dill, finely chopped
• 2 tbsp whole grain mustard (we like Kozlik’s Triple Crunch Mustard)
• 3 tbsp vinegar (we like Ponti’s Pinot Grigio white wine vinegar, or another good-quality white wine vinegar – it makes a big difference!)
• 9-10 tbsp of canola oil
• 1/2 tsp sugar
• Salt and pepper to taste

New take on chicken burger

This time of year the dinner possibilities at The St Jacobs market are endless. Smokey pork chops, beautifully marbled rib eye steaks, a wide variety of sausages, freshly dug new potatoes, Ontario garlic, and endless bushes of basil. I could fill the page with all of the amazing food finds at the market right now, but I want to share with you our recipe for tonight’s dinner.

I decided to change up the chicken burger. I baked the ground chicken by first forming it on a baking sheet in a ‘loaf.’ I ensured that the loaf shape was similar to the bread that I had chosen to serve with the ‘burgers’ – the thickness of a burger but the size of the bread you choose – instead of forming individual patties. For serving the family I sliced the cooked chicken loaf and served it on thick slices of bread, so everyone could enjoy a “square burger”

I used a combination of white and dark ground chicken. If you would like to keep this meal nice and lean use only white meat. Ground white turkey would also be a nice alternative. I bought the ground meat from Hilltop Acres Poultry.

Instead of traditional hamburger buns I found a beautiful organic Olive loaf of bread from Artisan Breads at the St. Jacobs Farmers’ Market. The bread is similar to ciabatta buns: very crusty on the outside, with a firm, very flavourful spongy inside. They had a wide variety of bread from cheddar to potato, whole wheat to rye.

Any of them would add some interest to a burger.

Chicken Burgers

• 2 lb ground chicken
• 1/8 cup soy sauce
• 1 tbsp honey mustard
• 2 tbsp ketchup
• 1-1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 eggs
• 1/2 cup bread crumbs
• 1/2 cup chopped fresh parsley

Oftentimes we get ideas for recipes simply by opening the fridge. This is the inspiration of some of the burger toppings. Perhaps you’ve got a container of bruschetta or salsa in your fridge. Or some onions that need using up: simply fry these slow and low so they become caramelized. An avocado getting ripe?  Perfect for chicken burgers. There’s always the standard ketchup and mustard, or make your own garlic mayo: mix about half a cup of mayo with some local minced fresh garlic, chopped parsley, a squeeze of lemon juice and salt and pepper.

Mix all ingredients together well in a large bowl and form into burgers or a loaf the size of your loaf of bread.

Form loaf on a parchment-lined baking sheet;

Bake in 350 oven until cooked through, about 30 minutes. An instant-read thermometer should read 172°F;

Let rest a few minutes before carving.

Make the ultimate turkey sandwich

Nothing beats a great, home-made turkey sandwich. With all the right fixin’s, like the fantastic garden tomatoes, fresh lettuce (and optional local bacon) this is the ultimate summer supper. We’ve also included a recipe for a homemade Herb Mayonnaise to try on the sandwich as well.  This mayonnaise will keep for about five days in the refrigerator. Brining the turkey breast first in a salt and maple syrup solution makes the final product extremely moist and flavourful. Makes lots of leftovers for lunches during the week.

Combine all of the brine ingredients in a large pot and bring to a simmer, stirring to dissolve salt and syrup. Remove from heat and allow to cool to room temperature, then refrigerate until chilled (option: use 1/2 the amount of water and cool quicker by removing from heat and adding 2 L of ice cubes);

Place brine in a large container that will fit the turkey breast.  Cover the turkey breast with the chilled brine.

The brine must cover the meat entirely;

Cover and refrigerate for 4 hours, up to 12 hours;

Maple-Brined Roasted Turkey Breast
Brine:

• 8 cups of water
• 1/2 cup of kosher salt (you can buy Diamond Crystal kosher salt, $4.99 for a large box at Vincenzo’s)
• 1/2 cup maple syrup
• Turkey:
• 1-2 lb boneless turkey breast
• 2 tbsp extra virgin olive oil
• 1/2 tsp freshly ground black pepper
• 4 tbsp maple syrup
• 2 tbsp fresh thyme, chopped

After brining, allow 1 hour, or up to a day, for the turkey to be out of the salt solution so that it can rest to allow the salt remaining in the flesh to distribute itself evenly.  Remember, brining acts as a preservative as well, so your meat or poultry will have a much longer shelf life;

To roast: pre-heat oven to 350°F;

Mix together oil, pepper, maple syrup and thyme and rub all over turkey breast;

Place breast in a roasting pan fitted with a rack and roast until the internal temperature of the turkey reaches 180°F, about 1 hour;

Remove and let turkey rest at least 20 minutes before slicing.

For the ultimate sandwich, toast some fresh sourdough bread, and then spread each side with a little mayo.  Place some local aged cheddar on the first slice, then top with a few slices of the maple turkey breast, and then some sliced Elmira tomatoes, a little lettuce and then top with the other slice of bread.

In a bowl place egg yolk, mustard and garlic;

Slowly whisk in canola oil, beginning with just a few drops at a time;

Whisk in lemon juice, vinegar and herbs; season to taste with salt and pepper.

Herb Mayonnaise

• 1 egg yolk
• 1 tbsp whole grain mustard
• 1 clove garlic, minced
• 1/2 cup canola oil
• Juice of 1/2 a lemon
• 1 tbsp red wine vinegar
• 1/2 cup chopped mixed herbs such as parsley, thyme, basil, tarragon

Maple syrup can add to many a recipe

Living here in Waterloo Region, we’ve almost taken the availability of maple syrup for granted. I have fond memories of my Dad “drinking” it with a spoon from a soup bowl, a fresh bottle just purchased from the market. While going to cooking school in Calgary it occurred to me that it was a luxury item, and that there was actually ‘fake’ maple syrup attempting to pose for the real thing.  When I told my dad the price of a bottle of maple syrup in the west he immediately mailed me a one-litre jug (which probably ended up costing him double in shipping!). There’s nothing like getting a bottle of maple syrup in the mail!

The beautiful thing about maple syrup is that it goes with just about everything: sweet, of course, but savoury, spicy and sour flavours benefit immensely with a splash of nature’s gold. Maple syrup balances well with salty flavours such as crispy fried chicken; it can mellow out a sour grapefruit and it can tame the heat from a hot pepper.

The following are two recipes where we feel that maple syrup is an absolute must. Use these Maple Candied Nuts in salads, or just for straight up snacking. The best tuna can be found at T&J Seafoods in Kitchener, and is a great recipe to try as an introduction to rare tuna.

Maple Candied Nuts

• 1 cup pecan halves
• 1/4 cup maple syrup
• 1/4 tbsp canola or grape seed oil
• 1/4 tsp kosher salt
• 1/2 tsp sugar
• 1/8 tsp cayenne pepper (optional)

Place pecans on baking tray and bake @ 400°F, 3-4 minutes, until toasted and fragrant; In a fry-pan heat to bubbling the maple syrup and oil; toss hot nuts into syrup mixture and cook for 1-2 minutes; Place on a parchment lined, or Silpat lined baking sheet; sprinkle with salt and sugar, (and cayenne, if you’re using it);

Turn oven down to 250°F and place nuts back in the oven and roast for 5-10 minutes, or until deep brown in colour; allow to cool before serving – they will crisp up upon cooling.

Bring tuna out of the refrigerator 20 minutes before cooking – this will ensure that your rare tuna is not ice cold in the center;

Blend maple syrup and soy sauce together in a shallow dish;Season lightly both sides of the tuna with the salt and pepper;

Soy-Maple Soaked Rare Tuna
Serves 2

• 1- 12 oz piece of tuna (sushi grade)
• Kosher salt and fresh ground black pepper
• 1 tbsp grape seed oil*
• 4 tbsp maple syrup
• 3 tbsp soy sauce
• 1 tbsp black sesame seeds

Get a fry-pan nice and hot over medium-high heat; when it is hot drizzle grape seed oil in the pan and quickly place tuna in pan, away from you to avoid any oil splatter; Sear for 1-2 minutes on one side, then carefully flip to the other side; cook a further 1-2 minutes – no more, to ensure that the tuna is still rare in the centre. Cooked more, your tuna will be dry; Immediately place tuna in maple-soy sauce, turning after one minute;

To serve tuna: remove from maple-soy sauce, slice into ½-inch slices and serve atop some steamed rice and sautéed vegetables. Drizzle extra sauce around the plate and sprinkle with sesame seeds.

*We use grape seed oil because it is neutral in flavor and has a high smoke point.

It’s time – and it’s easy – to get saucy

With these easy sauces for the summer season, you’ll never reach for a bottle ever again! These sauces are made with only fresh ingredients and no preservatives, making them lower in fat and sodium than those in a bottle.  The Salsa Verde uses capers and anchovies – if these ingredients are new to you, give them a try. They simply add body and seasoning to the overall dish without at all tasting ‘fishy.’ Anchovy paste, in a tube, can be found refrigerated in grocery stores.

All of the sauces pair fantastically with just about anything coming off of the grill.

Salsa Verde

• 1 cup flat-leaf parsley leaves
• 1/2 bunch chives
• 2 sprigs thyme
• 1 sprig rosemary
• 1 tsp anchovy paste
• 1 tbsp capers
• 1 clove garlic
• Juice of one lemon
• 1/2 cup extra  virgin olive oil (or more)
• Salt and pepper, to taste

We hope that you enjoy these tried-and-true recipes from our collection.

Finely chop the herbs, capers and garlic; mix with the lemon juice and enough olive oil to produce a loose sauce; season with salt and pepper;

Refrigerate any leftovers and bring to room temperature before using. This sauce is fantastic on any type of grilled meat, chicken or seafood.

Ginger Scallion Sauce

• 3 green onions, finely sliced
• 1-2 tbsp finely chopped ginger
• Juice of 2 limes
• 1 tbsp soy sauce
• 1 tbsp neutral oil, such as canola
• 1 tsp sherry wine vinegar
• 1 tbsp water, if needed to thin out

Mix all ingredients together.  This sauce acts as more of a ‘topping’.

BBQ Sauce

• 2 onions, finely chopped
• 6 cloves garlic, finely chopped
• 1 cup packed brown sugar
• ¼ cup maple syrup
• 1/4 cup bourbon or whiskey
• 1/4 cup cider vinegar
• 1/4 cup tomato puree
• 1 tbsp mustard
• 1 tsp chili garlic sauce
• 1 bay leaf
• 1 tsp turmeric

In a small pot, brown onions in a little canola oil over medium high heat;

Add garlic and cook 2 minutes, stirring often;

Add the brown sugar and stir until it is all melty and caramelized, about 2 minutes;

Add bourbon, vinegar, ketchup, mustard, chili garlic sauce, bay leaf and turmeric;

Cook for about 15 minutes, or until thickened.

A chicken dish that’s easy to pull together

This is a dish that can be enjoyed year-round.  With some of the damper weather we’ve been having, this ‘quick-braised’ dish can be made indoors, on the stovetop or in the oven. Its summery flavours though, are fantastic on buns, in pasta or even as a nacho topping for a fun gathering.  Using inexpensive chicken leg quarters is a must for this dish, as chicken breasts would dry out and not ‘pull’ as this dish should.
Smoked paprika has an amazingly intense smoky (not spicy) flavour and aroma.  It can be found at specialty stores like Vincenzo’s, and adds a really fantastic barbecue flavour to the whole dish.

In a shallow dish mix together pepper, paprika and cayenne; season chicken with this mixture;

Heat a heavy, oven-proof Dutch oven pot over medium-high heat;

Add enough canola oil to cover bottom of the pan;

Carefully lay chicken into pan, skin-side down;

Fry until golden brown, flip and cook 2 minutes;

Remove chicken from pan, add shallots and garlic and fry for a few minutes, scraping up any browned bits from the bottom of the pan;

Add chicken stock, sherry wine vinegar, soy sauce, honey, and tomato paste; return chicken to pan and cover ;

Bake in a 350°F oven for 20-25 minutes;

Remove chicken from sauce and reduce sauce over high heat, skimming excess fat;

Meanwhile, using tongs, ‘pull’ meat off of bones;

When sauce has thickened, return meat to sauce.

Sticky, Pulled Chicken
Serves 4

• 4 (2lb) bone-IN, skin-ON chicken leg quarters
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Canola oil, as needed
• 1 shallot, small dice
• 2 cloves garlic, minced
• 2 cups chicken stock
• 2 tbsp sherry wine vinegar
• 2 tbsp soy sauce
• 3 tbsp honey
• 2 tbsp tomato paste

Mustards are just the thing to spice it up

It’s time to break out the mustard! There are all kinds of fantastic and unique and new mustard-based products out on the market, and we may even be a little apprehensive to stray from the classic ‘yellow’ mustard, but we’ve been doing some experimenting lately, and with great results.  Mustard is a condiment consisting naturally of the mustard seed (whether it be yellow, black or brown) simply mixed with vinegar, water, or other liquids and then flavoured with an endless repertoire of herbs, spices and interesting blends.

Kozliks, a Canadian company, has come up with some interesting combinations in their product line. I found out from their website that Canada grows more than 90 per cent of the world’s mustard. There are all kinds of interesting mustard facts, too numerous to list here, so check out their website if mustard is your condiment of choice: ww.mustardmaker.com.

So while you’re on the go this summer, and need a quick, pre-game meal, or want to jazz up a Saturday night barbecued pork chop, experiment with a different type of mustard and break out the flavour. While doing just that, Jody’s husband created this fantastic quick Shrimp Sandwich, using Kozlik’s Creole flavoured mustard. You can find these and a ton of other flavoured mustards at any specialty or grocery store. You can find ‘garlic scapes,’ the curly top to new garlic, at the market now, usually sold in bags for just a few bucks.Heat your oven to 400 degrees;

Cut rolls in half, but not all the way through, open them up slightly, butter them and just toast lightly, about 5 minutes;

In a sauté pan, heat olive oil over medium-high heat and then add onion and garlic scapes; sauté about 4-5 minutes;

Add shrimp and cook only 2 minutes per side, until just opaque; stir in mustard and cook for 1 more minute;
turn off heat, squeeze lemon juice over the entire dish;

Place a little shredded cabbage in each roll, and then stuff 6 shrimp into each roll; serve immediately.

Creole Mustard Shrimp Sandwich

• 4 soft rolls
• A little soft butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 cup chopped garlic scapes
• 24 large shrimp, peeled, de-veined and tails removed
• Juice of half a lemon
• 2 tbsp Creole Mustard (or your favourite whole-grain mustard)
• 1 cup finely shredded cabbage

Classic dessert ready to go

This summer, have a dessert on-hand, ready to bake, and ready to pair with just about any seasonal fruit that is beginning to pop up at the markets. This traditional all-butter shortcake is the traditional accompaniment to fresh strawberries and cream.  However, we’re pairing it with some rhubarb cooked with brown sugar, and then folded into some whipped cream (called a ‘fool’), as we bought an abundance of rhubarb from ‘Nauman’s Raspberries and More’ last Thursday at the St. Jacobs Farmers’ Market.

It’s better (and quicker!) than a boxed Bisquick, as it takes less than 10 minutes to put together.

When you are bringing the dough together, be sure to do it quickly, and not to over mix or work the dough too much.  By gently bringing it together you will get very tender, flaky dough. Cut the dough into circles or triangles and then freeze right away if you are not going to bake them straight away. Then bake from frozen, increasing the baking time by about 10 minutes.

In a large bowl whisk together flour, sugar, baking powder and salt;

Grate in butter to flour mixture;

Stir together milk and cream;

Use a wooden spoon to mix in milk and cream until dough comes together;

Turn out dough onto a floured surface and form a rectangle; cut into 8 triangles, or use a cutter for circles;

Transfer to parchment lined baking sheet and chill for 20 minutes;

Pre-heat oven to 400°F;

Brush tops with cream and dust with icing sugar.  Bake for about 15 minutes or until golden brown.
In a small saucepot, cook rhubarb and sugar until rhubarb is broken down and thickened; cool completely;

Gently fold in rhubarb to whipped cream and serve with shortcakes that have been sliced in half.

Shortcake

• 2 cups all-purpose flour
• 4 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup unsalted butter, chilled
• 1/2 cup cold milk
• 3/4 cup 35% cream plus a little extra for brushing cakes
• Icing sugar for dusting

Rhubarb Fool

• 2 cups chopped rhubarb
• 1/2 cup brown sugar
• 1 cup 35% cream, whipped to soft peaks

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