The chalkboard signs advertising “Fresh Halibut” are starting to appear; another sign that spring is finally here. Despite living on the west coast I’m not a big lover of fish and will go out of my way to avoid salmon at all costs. That said, I have mastered the art of making fish taste good.

Today’s menu is one of my favourite west coast meals: Halibut with Mayonnaise Dressing, Baby Potatoes with Fresh Dill and Roasted Asparagus with Balsamic Vinegar.

Roasted Halibut with Mayonnaise Dressing

Ingredients:

• 4 6 to 7 oz pieces of halibut (I like nice thick pieces so avoid the tail pieces)
• 3/4 cup Hellman’s mayonnaise
• 1/4 marmalade jam or citrus jam like apricot
• sea salt to taste

Directions

Heat oven to 400 degrees Fahrenheit.

Pat the fish dry with a paper towel and sprinkle with coarse sea salt. In a measuring cup, stir in mayonnaise and jam. Mix well and pour over the halibut pieces, coating the top and sides. Bake at 400 for 10 - 15 minutes (will vary depending on the thickness of the fillets.) Serves four.
Baby Potatoes with Dill

• 12 - 16 new potatoes
• fresh dill
• 2 tbsp butter
• sea salt

Wash potatoes and steam in a pot. Once cooked, drain pot and add butter, chopped dill and sprinkle of sea salt. Once butter’s melted pour over potatoes, coating them evenly and serve immediately. Makes four servings.

Roasted Asparagus with Balsamic Vinegar

• 1 pound fresh asparagus (12 to 14 medium), trimmed and peeled
• 2 tsp olive oil
• 2 tbsp balsamic vinegar
• 3 tbsp freshly grated parmesan cheese

Preheat oven to 500°F. In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well. Sprinkle with fresh parmesan and serve immediately. Serves four.

These dishes are very simple to make and they taste delicious. Depending on where you purchase your vegetables and fish, it might even qualify for the 100 Mile Diet.

Cheers,

Julie

Lugging the fourth green garbage bag filled with old clothes, pillows and blankets up the stairs, I’m starting to break out in a sweat. It’s spring and prompted by a phone call from Big Brother’s, they take away all my junk for free, I’m ruthlessly going through our house getting rid of our old, tired and no longer play-with items.

Surveying our front hallway, now crammed full with our cast-offs, I can’t help but feel a pang of guilt. ‘At least it’s not going to end up in a landfill site somewhere,’ I think to myself, ‘Or worse, at the cabin.’

It used to be these items would be stored until spring where they would find a new home at the cottage but not anymore. My cottage or “second home” is exactly that. The only things we take to the cabin these days tend to be brand new and nice. And why not?

With big boxes like Costco, Walmart, Superstore and Target all selling cheap chic, consuming has never been so easy. Cheap and cheerful have resulted in what I believe are the two laws of consumption.

They are:

Laws of Consumption

1. You fill the space you live in - the bigger the home, the more stuff you’re going to have
2. The cheaper things are the more you’re likely to buy.

I became aware of this second law when I owned my flower store, Anne Paterson’s Flowers, in Calgary. Every Friday afternoon from 3 pm until closing, I would sell all the cut flowers for half price, a “happy hour” so to speak. It wasn’t long before word got around and my store was packed with people buying bargain flowers.

People who didn’t normally spend money on flowers were dropping at least $50 every week. They loved “saving” so much money. In reality, they were actually spending more money.

I know the cheaper something is, the more I end up buying. I can’t resist a good bargain. I think I need to change my approach, especially given the environment’s increasingly fragile state. I’m going to start shopping for more expensive items. I won’t likely buy as many, and if I’ve paid a lot of money for something, I’m less likely to toss it.

Agree or disagree - send me your comments.

Cheers,

Julie

Home Depot’s “Great Ideas for Outdoor & Indoor Living” has just landed on my front doorstep. The caption on the front cover, “ESSENTIALS FOR YOUR HOME AND GARDEN,” catches my eye and I quickly drop what I’m doing and begin madly flipping through it. ‘What essentials am I missing?” I think to myself thumbing through its glossy pages.

The Beacon Hill 5-Piece Conversation Set for starters. Apparently if I’m going to have any kind of conversations at all in my back yard this summer, I had better be having them while sitting on these taupe with black leather piping cushions that adorning the charcoal metal frame chairs, complete with pert little blue and lime green accent cushions.

Also listed under “essentials” are the Tuscany square planter, Plantation Patterns 9′ Umbrella in Pompeii Red, and my favourite, a Natco Panache indoor/outdoor area rug - what’s wrong with grass or concrete?

This quickly gets me to thinking. If I were doing a catalog entitled “Essentials For Your Cottage” what would it absolutely have to have? Cappuccino maker? Nah, I don’t drink coffee and I don’t want my guest to get to comfortable.

After little consideration, here’s is my list - I’ve tried to put it in order of importance:

1. Good waterski/wakeboard boat
2. Nice big dock that I could moor the boat on the side and plenty of room for entertaining (happy hour space)
3. Big metal umbrella mounted in a bucket of cement so it doesn’t blow away - (our wooden one snapped)
4. Toys - wakeboard, skis, windsurfer, kayak,
5. Comfortable deck chairs - prefer the plastic Muskoka chairs - easier to move than the wooden ones and they are easier to fish out of the lake after a windstorm
6. Metal swim ladder mounted to the side of the dock
7. Solar lights going from the dock to the cabin
8. Good Fire Pit - level area
9. Cedar Deck facing the water
10. Webber barbecue (with drunken chicken holder)
11. Outdoor table and chairs that don’t mind getting wet
12. Hammock and pillow
13. Appliances: Fridge, stove, washer and dryer
14. Comfortable beds
15. Wood fireplace
16. Comfy couch for late afternoon naps

Did I miss anything? Leave me a comment.

While home decor seems to be getting more complicated, I prefer to keep the cabin simple. Less to clean and less to maintain.

Cheers,

Julie

Did you know there are over 8 million Canadians involved in recreational boating activities every year?

On average, there will be roughly 6,000 water related accidents, of which 150 will result in fatalities. Promoting safe boating practices is the best way to reduce the number of careless accidents in which alcohol plays a leading role.

Here are some facts about boating and alcohol that you may not know, taken from BoaterExam.com.

Boating Facts

1. At least 40% of all power-boating fatality victims had a blood alcohol level above the legal driving limit.

2. Fatigue, sun, wind and the motion of the boat dull the senses and alcohol intensifies these effects.

3. There is no distinction between driving a car and driving a boat if the operator is impaired; the offence is the same.

4. More than 60% of drownings occur after the victim accidentally falls off a dock, shoreline or vessel into the water. Autopsies show that more than one-third of the victims of such falls (mostly men) were impaired by alcohol at the time of the accident.

5. More than one-half of boating accidents occur when occupants are standing. Given that alcohol affects balance, anyone who stands up in a boat after drinking alcohol is more likely to fall overboard.

6. As the blood-alcohol level rises, people are less and less capable of coordinating their movements and reflexes. An intoxicated person will find it very difficult to swim or grab onto a lifebouy, regardless of their ability when sober. Alcohol also affects vision.

Blood-Alcohol Levels - Calculating Your Legal Limit

The following chart allows a calculation of when it becomes dangerous to drive after drinking alcohol. The chart was developed by the Toronto Police Department for car drivers, but it also applies to persons operating vessels.

The Criminal Code of Canada reports the legal limit for alcohol as 80 milligrams of ethyl alcohol per 100 millilitres of blood (80 mg%). This is also often expressed as 0.08 grams of ethyl alcohol per 100 millilitres of blood.

Note: One drink = 1.5 oz of liquor (40% alcohol) = 5 oz. of table wine (10-14% alcohol) = 12 oz of regular beer (5% alcohol).

Attention: The time elapsed since drinking and other factors can affect the data in the chart. For women, blood/alcohol concentrations are higher than specified in the chart.

It’s no secret that alcohol affects your judgement; I have many embarrassing stories to prove it. An intoxicated person overestimates their abilities or takes risk that they wouldn’t normally take under normal circumstances.

Canadian Boating License

While I have yet to get my Operator Pleasure Craft card, I have vowed that before I step foot in my boat this year, I will have my license. Anyone else interested in joining me?

Here’s to safe boating.

Cheers,

Julie

Growing up in southern Ontario, the only thing we rubbed on our steak was Lowry’s seasoning salt and Kraft barbecue sauce. It has taken me a while to discover how the wonderful flavours of fresh herbs and kosher salt can bring out the beef’s true flavour versus masking it in a sticky sweet sauce.

In keeping with the spirit of beef week, below are some simple and not so so simple ways to grill, marinade and braise beef. For more great recipes visit Epicurious.com. If you have a favourite of your own I invite you to share it with us. Does anyone use beer to cook beef (other than drinking it while you’re barbecuing)?

Pan Seared Rib-Eye Steaks with Porcini Rosemary Rub

2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil

Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.

Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).

Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.

Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.

Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.

Herb Rubbed Top Sirloin Steak

Steak
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt 1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
Extra-virgin olive oil (for drizzling)

Mix oregano, thyme, pepper, and salt in small bowl. Press herbs evenly into meat covering both sides of steak. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours. Let stand at room temperature 1 hour before grilling. Prepare barbecue (medium-high heat). Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium. Transfer steak to cutting board; let rest 5 minutes. Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices.

Braised Beef with Tomato Gravy

1 1/2 lb beef top-round steak (1/2 inch thick)
1/2 cup all-purpose flour
2 tablespoons rustic rub
1/4 cup vegetable oil
2 cups chopped onion (1 large)
1 cup chopped green bell pepper (from 1 large)
1 cup chopped celery (about 2 ribs)
1 1/2 cups chopped peeled and seeded tomatoes (see cooks’ note, below) or 1 1/2 cups (from a 28-oz can) drained canned tomatoes, chopped
1 tablespoon chopped garlic
5 Turkish bay leaves or 2 California
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon black pepper
2 cups beef broth (homemade or canned; 16 fl oz)
1/2 cup dry red wine
3 tablespoons chopped scallions
2 tablespoons chopped fresh parsley

Cut beef into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour.

Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté beef, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 2 1/2 hours.

Discard bay leaves and stir scallions and parsley into grillades. Serve over egg noodles.

Cooks’ note:
To peel a tomato, first cut an X in the bottom and immerse in boiling water 10 seconds. Transfer to ice water, then remove and peel.

Emeril’s Rustic Rub

4 tablespoons paprika
1 1/2 tablespoons cayenne
2 1/2 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
3 tablespoons salt
1 1/4 tablespoons dried oregano
1 1/4 tablespoons dried thyme

Stir together all ingredients in a bowl until combined well.

Cooks’ note:
Spice rub keeps in an airtight container at room temperature 3 months.

Cheers,

Julie

PS - If you ever wondered why the beef served in Chinese restaurants is so tender it’s because they use very inexpensive cuts, like shank and flank (14 oz), sliced to 1/4 inch and then soak it in water (1/4 cup) mixed with baking soda (1/2 tsp) and potato starch (1 tbsp) for about 30 minutes. The baking soda breaks down the meat very quickly but leaves it with a slightly salty taste.

Growing up on a beef farm I’m ashamed to admit when it comes to knowing the different cuts of beef I haven’t got a clue. I do know that sirloin is more tender than flank but when it comes to the rest of the cow I generally go on price. If it’s expensive it must be good.

Tough But Tasty

Today we’re going to look at the different cuts of beef - which is essentially a muscle tissue. The more exercised the muscle the tougher the meat is going to be. That’s why chuck, shank and brisket are the toughest cuts, but their high fat content also makes them the most flavourful.

Generally speaking the fat content in all four-legged animals is the highest in the front of the animal and lowest in the rear. Unlike myself where it is definitely the other way around.

These tougher cuts of meat require slow moist cooking methods like braising, boiling or stewing to loosen the connective tissue. Corned beef comes from boiled brisket meat. More tender cuts of meat like the rib, sirloin and loin can be cooked with dry heat methods like grilling, roasting and broiling.

Expensive but Tender

The Rib, Loin and Sirloin are the most delicate cuts of beef. The rib comes from the rib section (Rib Eye refers to boneless, Prime Rib refers to bone-on).

The Loin produces T-bones, porterhouses, striploins (also known as New York Strips) and tenderloins like Filet Mignon, Chateaubriand, Tournedos and Medallions. Tenderloin is more tender but lacks the flavour intensity which is why filet mignon is often served wrapped in bacon.

The Sirloin, considered to be the best steak for value and taste/tenderness balance, depending on how it’s cut, produces the bottom sirloin, tri-tip, and top sirloin grilling steaks.

The hip or round includes the sirloin tip, eye of round, outside round (bottom round) and inside round (top round). It is the leanest part of the whole animal and has more meat without tendons than any other part of the animal. The sirloin tip and and inside round are the finest- textured meat. Due to the lack of fat on this cut braising is not recommended. It should be cooked quickly using a grilling or stir frying method.

Flank and Short Plate - Flank steak and skirt stake (from the plate) are delicious when grilled, but they need to be slowly marinated first and cut against the grain for a softer texture.

Tomorrow we will look at some great marinades and slow cooking recipes to help you get the tastiest bang for your buck or rather biggest bang for your beef.

For more information on cuts of beef, visit The Healthy Butcher (www.thehealthybutcher.com).

Cheers,

Julie

While today’s blog might not be considered earth shattering, it might provide some hope for those folks still buried under a mountain of snow. If you’re looking for signs of spring forget the ground hog and head to Costco.

My favourite big box store for cottage accessories is once again for a mecca for cottage “must-haves.” The Hobie Cat wakeboards are back. I can’t say enough good things about these boards. I got mine there two years ago and LOVVVVE it. This year’s price is even lower than last year’s - how do they do it???

Life jackets, kayaks and Muskoka deck chairs for under $40 bucks a chair??? If only we had more deck. Walking into this industrial warehouse in the spring is almost as good as going to the Cottage Life Show. I know summer’s just around the corner when I see these items, including fishing rods, lining the shelves.

The May long weekend is now only 7 weeks away - how exciting is that? For those folks who still have snow on the ground take heart. Once the summer toys arrive at Costco you know spring is just around the corner.

What’s your favourite Costco toy?

Cheers,

Julie

PS - Mine’s my new lawn mower. Now if only I could find a place to fit a trampoline…..