Thai red curry paste adds Southeast Asian heat and zest to ground pork. Asian Home Gourmet paste is milder than other brands. Or you can adjust the amount to suit your spice tolerance. No lemongrass? Check the produce section for Gourmet Garden Squeezable Fresh Lemongrass or substitute 1/2 tsp (2 mL) grated lime rind.
Dee describes Mom Sondra Mawdsley as having a pioneer spirit — pointing to the fact that she was one of the first women in British Columbia to be licensed to umpire mens' fastball. You'll often find her in her garden or on her boat. Then it's home to create a delicious dish with her catch — everything from seaweed bread to this thick chowder. And if she has no parsley or chives? Rinsed sea lettuce is a fine substitute.
My family absolutely loves this dish. It is one of those wonderful dishes that is best prepared the day ahead which leaves you plenty of time for entertaining when your friends are over. It came about as my son was dating a girl who was a vegetarian, I wanted to make a dish for supper that we could all enjoy with her. I looked at a variety of recipes and formulated this one, which we have come to love - I have shared the recipe with garlic loving friends who just can't get enough! All the ingredients can be grown in my backyard, although I usually buy the eggplant at the St. Jacobs Farmers market in Waterloo, about 15 minutes from my home. Serve this with a caesar salad and some crusty bread and voila! A meal your friends won't soon forget!
For the past 25 years I have been receiving Canadian Living magazine, have purchased the cookbooks and special publications. I have several file folders that are stuffed to overflowing with years' worth of my favorite recipes. A few years ago I finally gave away most of my mother's cookbook collection because I never used them. Those well used folders of CL recipes are the foundation of my cooking. I often think of CL magazine as a proud parent - one of my proud parents. Canadian Living has been with me from my infancy as a cook and has stood by me as my kitchen skills were honed and my cooking instincts matured. I would not be the cook I am today without CL. So, thank you, thank you, thank you for the years of wonderful meals and lessons. My guests think I am a cooking genius but it is the support system behind the cook that is the real genius.
I created this recipe because I love Greek inspired flavours and I love make-ahead meals when entertaining. You can enjoy a day out with family and friends and still have dinner ready for your guests half an hour after you get home. This meal can be made early in the day of the dinner or the day before guests arrive. The recipe looks daunting but it is not difficult to put together. The key is to chop and prep all of the vegetables and fresh herbs needed for all components prior to cooking. Use ready to go pre-washed, packaged spinach. If made ahead the flavours have a chance to meld together. This recipe features BC halibut, prairie grown wild rice and walnuts that grow in many regions of Canada. Also, Canadian orchard fresh nectarines when in season. During spring and summer use locally grown farm fresh herbs and vegetables (or from your garden) as well as locally produced free range or organic eggs.
Approx. cost: $90.00