Recipe for dinner (and leftovers lunch): Glazed trout with black rice, slaw with aioli

I made dinner last night and – true to form – fish was on the menu. Those of you who know me are aware of my overwhelming love of seafood.

Appetizer: Seared Scallop with Truffle Salt
This is an easy one. You heat a greased cast iron pan slowly until it reaches maximum heat.

While the pan is heating, you baste your large scallop with olive oil (or grapeseed oil) and your favourite flavoured salt (mine is black truffle salt).

Then you just place scallop on the pan and wait until it is seared to the point of detachment.

Garnish with some basil leaves or tarragon – I keep both growing in ugly little pots in my kitchen.

Apricot Glazed Trout with Black Rice Pilaf
You buy a steelhead or rainbow trout filet (I am partial to steelhead – it’s a little fattier).

You make a glaze with apricot jam (preferably from a home-made very lightly sweetened jar), some old-style grainy mustard, a splash of maple syrup, a touch of honey and some salt and pepper.

Then you bake the trout for about 20 mins, give or take, depending on how hot your oven is and how big the trout filet is.

I served it with a simple black rice pilaf – just boiled black rice with a hint of olive oil, salt and pepper.

As well, I grabbed some couple of days old cabbage that I had slawed and garnished it with a makeshift aioli made from a couple of table spoons of olive oil mayo, some capers, garlic, salt, pepper and sherry vinegar.

Voilà – a lovely glazed trout and rice that tastes even better cold the next day for lunch!

Leftovers Trout Lunch
I served the trout cold – it was lovely, with the flavours in the baked glaze combining overnight. The rice I served cold as well, with a diced kumato, some olive oil, rice vinegar, salt and pepper. I plopped a preserved artichoke heart (in olive oil) beside it. A quick, tasty lunch after Church and a hard swim.

Wine Pairings
For dinner, I paired this with McWilliams Elizabeth Sémillon [Australia] which has a lovely citrus note that went well with the  .

Today for lunch, I had a sip of Kew Vineyards Old Vines Riesling  [2012 VQA Beamsville Bench] with the cold trout and the black rice/kumato


Simple pleasures: Crèpes à la @AlexSevigny

I have never been much of a breakfast person. To be honest, I often will have a little of last night’s dinner for breakfast when I am on my own, as I am not a fan of cereals.

Today I found myself contemplating foods I actually like for breakfast and thought I would start writing them up. I will start with my favourite – crèpes. I love these things, but find that many cooks make them heavy by using milk, salt or by too much oil when they fry them (you hardly need any at all if your pan is hot enough).


@AlexSevigny Style Low-Cal French Crèpes
I love making my version of French-style crèpes. My formula is pretty simple, using my usual unorthodox measuring vessels.

  • Put in one espresso cup of flour (usually split 50-50 between unbleached white and whole wheat) to two espresso cups of filtered water.
  • Add an egg for each espresso cup of flour, a hefty splash of vanilla and a micro-grated zest of lemon.
  • Beat mixture by hand using a large whisk until smooth since I find hand blending is far superior in most cases over machine blenders.
  • Let sit for a bit – usually about an hour.

Now you’re ready to cook your crèpes!

I use a cast-iron crèpe pan. I am partial to Le Creuset because of their awesome even heat distro, but I know it’s kind of fancy and any old crèpe pan will do – this model from Tefal is quite good and more affordable.

Heat the pan up slowly at medium heat, edging it up until very hot. Lightly oil with grapeseed oil because it has a high smoke point. You can even try this with no oil, but it depends on the quality and how well your cast-iron pan has been seasoned.

Then ladle in the batter and spread around the pan by tilting it (careful not to burn yourself). wait until the edges rise from the pan and then use a silicon spatula to flip them (unless you’re a pro and can do it by jerking the pan).

Then put them on a ceramic plate and cover with another ceramic plate until you are ready with the next one. Repeat.

Voilà – you have lovely, milk-free, low cal crèpes made with next to no oil.

You can eat them with lots of great condiments, but I am partial to honey. My favourite honey comes from @RosewoodWinery in Beamsville, Ontario …

HoneyBearRosewood Honey