Sumptuous Salads

Since I splurged on a $700 cooking course, I decided to get my money's worth by teaching my friends how to cook. Almost every week, I give my buddy Chad a cooking lesson. We try to make a meal to remember by pairing it with wine and putting garnishes on the food. We chat, we cook, we drink. How great is that?!

We've roasted game hens, grilled halibut cheeks, poached figs etc.. But you know what Chad is most impressed by? My ability to throw things together into "amazing" salads.

I have to say, you take salad to a whole new level when you add in exotic ingredients like Yamaimo (Japanses Mountain Yams) or make dressing with fig jam etc.. Salads are a great way to showcase the ingredients and your talent because the unadulterated ingredients need ingenuity to combine and compliment their flavours.

Here's my latest creation:


Chicken Caper Pepper Salad

Toss together as much or as little of each ingredient to your liking:

- organic field greens
-red or orange pepper sauteed in a bit of olive oil with a tablespoon of capers
-Roasted chicken (leftovers, or store bought) I like to roast 3-4 chicken breasts seasoned with salt pepper and minced garlic and covered with foil at 350C for approximately 20 mins.
- fig viniagrette ( 1/3 balsamic, 2/3 olive oil, fig jam and salt & pepper to taste).

Particularly enjoyable with a light fruity wine.

I love Strudels!!

My new favorite ingredient is.....Puff pastry!!
Why? Because it is super easy to work with and gives an impressive presentation to anything you are going to make.

I use Tenderflake because it is easily available, but heard great things about using Butter Puff Pastry, and found one by PC brand from Superstore.

Here's an orginal Janet's Scallop Strudel which has become a family favorite.

You Need:
(serves 4)

-1-2 tablespoon olive oil
-2 cloves garlic
-1 cup bay scallops
-1 cup dry (traditional) ricotta cheese
-salt and pepper
-1/2 package of Tenderflake puff pastry
-beaten egg a.k.a eggwash (optional)



Ridiculously easy directions:

1.) Crush or finely chop garlic and fry it in olive oil for 30 seconds. Add scallop and stir fry until the scallops turn white on the outside (around 3 mins.). Transfer to a dish and let cool.
2.) Roll out puff pastry into a rectangle that is about 2-3 mm thick then cut lengthwise into two equal rectangles. Transfer to a Baking sheet and keep in fridge until ready to use.
3.) Once the scallops are at room temperature, chop it up finely and mix in the ricotta cheese to it. Season with salt and pepper to taste.
4.) Divide the scallop filling in half and spread each half into a strip lengthwise in the middle of each puff pastry rectangle.
5.) Fold the puff pastry over and press a fork throughout the ends to seal it. Poke the top of the pastry a couple times on top lengthwise from one end of the strudel to the other. Brush a thin layer of eggwash on the strudels if you wish (it helps the pastry brown more evenly).
6.) Bake in oven at 350 degrees for 20-25 minutes until the pastry turns light golden brown.

I cut each strudel in half and serve it with salad. Hope you enjoy it as much as we do!