Johnny Bluecake (Blue Cornbread)

This is my favourite cornbread.  I've been making it
for many years, and this year decided to add blueberries
to it - a perfect combination! 

It keeps very well - up to a week refrigerated - and
toasts beautifully.  Great as a dinner accompaniment
or as breakfast or snack with honey or jam and/or cheese.

(Pictured above with Baked Salmon)

This recipe has 3 versions: Regular, Light and Lightest.
All versions keep well and toast well.

Johnny Bluecake (Blue Cornbread) - regular version

1/2 cup blue cornmeal
1 cup all-purpose flour
2 tsp baking powder
dash of salt
2 tbsp sugar
1/2 cup blueberries, dusted in flour

Combine above ingredients in bowl, and add:

2 eggs, slightly beaten with *1/4 cup oil
3 tbsp yogurt
*1/4 cup millk

Beat till combined; bake in buttered 9" pie plate
at 375 F for 30 minutes.

*Light version:

Replace the 1/4 cup oil with 2 tbsp oil and 2 tbsp applesauce,
and use only 1/4 cup milk.

*Lightest version:

Omit the oil entirely,
and use 1/2 cup plus 2 tbsp milk.

Minted Tomato and Pea Salad

This refreshing salad goes well with seafood, chicken or cold meats. 

(Shown above with chilled baked salmon and simple potato salad.)

Minted Tomato and Pea Salad

1/2 cup baby spinach
2 roma tomatoes, seeded & diced
1/4 cup shelled fresh english peas or frozen peas
2 tsp cider vinegar
1/4 tsp sugar
dash of salt
5-8 mint leaves, chopped
2 tsp Extra-Virgin Olive Oil (EVOO)

Cook fresh peas for 3 minutes in boiling water; drain and refresh in
cool water, then drain and add to tomatoes.  Add nest 4 ingredients
and marinate for at least 1/2 hour. 

Strain peas & tomatoes, reserving vinegar.  Top baby spinach with
peas & tomatoes, add EVOO to reserved vinegar, and pour over top of
salad.

Pineapple-Ginger Chutney

This is a re-creation of my father's Pineapple-Ginger Chutney,
which he originally came up with to accompany roast duck

and also to glaze it.  I had been in the kitchen with him whenever
he made it, but he had never written it down.  This Father's Day I
decided to make it a goal, and after careful recollection and planning,
was immediately successful.

It's wonderful served with a cheese plate or cold meats.

Warning:  This Chutney Is Extremely More-ish!  I kept one jar and
gave 3 away; now I'm making more today!

 

Laurie Webster's Pineapple-Ginger Chutney:

(makes approximately 4 half-pints)

*1 1/2 fresh pineapples (approx. 6 cups: 4 cups diced
plus 2 cups ground with juice),  

*or

1 pineapple, diced, with 1 can (2 cups)  crushed pineapple w/juice

1/2 cup red onion, diced

1 1/4 cups cider vinegar

2 cups demerara sugar

1 1/2 cups pitted dates, halved

1 1/2" knob fresh ginger, peeled & grated coarsely

1 tsp ground ginger

1 tsp salt

Combine all ingredients in deep heavy saucepan.  Bring to boil

on medium heat, stirring twice, then skim the scum off the top and

lower the heat.  Continue to simmer, on low heat and stirring regularly,

for 35-55 minutes, or until the mixture is thick.

Put into prepared jars (sterilized and kept warm in a 325 F oven
on a baking sheet till needed), top with the lids & rings,

& let cool.  If the seal is not formed, process in boiling water
bath for 20 minutes. Let cool, tighten the rings and store.

Steamed Asparagus with Blueberries for One

This attractive side dish is especially delicious 

with seafood, and at this time of year can make 

good advantage of fresh local blueberries and asparagus.

Steamed Asparagus with Blueberries for One:

10-15 stalks of fresh asparagus

1/4 cup fresh blueberries

lemon wedge

First break the woody ends off the asparagus.

In a steamer set in a shallow pan of water, place

the stalks of asparagus.  Bring to a boil on medium 

heat, then cover & steam for 5 minutes.  Turn off heat,

remove lid, and scatter the blueberries over the 

asparagus.  Cover and let stand for 10 minutes.

Drizzle with squeeze from lemon wedge.

Smashed Roasted Fingerling Potatoes for One

These are good with so many things, especially

with the preceding recipe for Baked Salmon Steak

and Tartar Sauce.  I suggest cooking extra and 

saving some of the boiled ones for potato salad.

Smashed Roasted Fingerling Potatoes for One:

5-6 red fingerling potatoes or multi-coloured baby potatoes

1 Tbsp olive oil

pinch of salt

Cover in water with a pinch of salt, bring to a boil,

reduce heat and simmer gently for 15 minutes.

Drain, then smash briefly & gently with the back of a 

wooden spoon without breaking them.

Toss with 1 tbsp olive oil, sprinkle with salt,

and pile into a preheated lightly oiled pan.

Roast at 375 F for 30 minutes, turning after 

15 minutes.

Tartar Sauce for One

This Tartar Sauce is light but tangy without 

all the additives.  Deceptively simple method, 

but it really delivers. 

(Pictured above with Lemon-Baked Salmon and
Steamed Asparagus with Golden Peppers)

Tartar Sauce for One:

1 Tbsp lite mayonnaise

1 Tbsp lite sour cream

1 tbsp yogurt

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp sugar or honey

dash of ground black pepper

pinch of dried dill (1/8 - 1/4 tsp)

1/4 tsp lemon zest

1/2 tsp lemon juice

1/2 medium Dill or Polski Ogorki pickle, grated

Combine the first 10 ingredients in a small bowl.

Grate the pickle directly into the bowl & stir to

combine.  

Cover & refrigerate for at least 20 minutes to let

the flavors develop.

Solo Supper: Baked Salmon Steak

This method for cooking salmon steak has

been around for decades.  My family's been

using it since the 1980s, and its origins are

unknown. It quickly became our Default Salmon

Dinner - foolproof, so moist inside, attractive

complementary topping - and delicious cold

as well. 

Another bonus - in hot summer months it can

be cooked in the toaster oven.

Served with homemade Tartar Sauce and accompanied

by Smashed Fingerlings and Steamed Asparagus with

Blueberries (recipes to follow), this meal is ready in 30 minutes

from start to finish.

Baked Salmon Steak for One:

1 fresh wild salmon steak

2 tbsp lite mayonnaise

a good pinch of dried dill

2 - 3 green onions, (the white plus some of the green), sliced

In a small bowl, add the dill to the mayonnaise.

Spread all over the top pink flesh part of the salmon

steak, but not on the skin at the sides.

Sprinkle the green onions over the top and pat

down gently to adhere.

Bake at 375 F for 25 minutes.

Garnish with lemon wedge and fresh dill sprig.