With the cool breeze of fall in the air, it’s the perfect time to start thinking about your Thanksgiving spread.
This week’s fall meal is full of vitamins and vegetables to keep you healthy in the colder months. First we explore the delicious taste of rainbow trout in the Pan Fried Trout with Zucchini Ribbons and Pine Nuts. The taste of ribboned squash and zucchini along with the warm trout is a wonderful fall dish that is not only filling but good for you. To speed up the ribboned vegetable prep time, try using a mandolin or Benriner sliver to make perfect zucchini and squash ribbons. If you don’t have one, some vegetable peelers will also make long ribbons.
End the meal on a sweeter note with Spicy Caramelized Pecans and Cranberry Brie. Sure to be a household favourite, this treat tastes best with any kind of cracker or French bread. Just be sure to warn your guests or family that one bite of this dessert tends to lead to many others.
Pan Fried Trout with Zucchini and Pine Nuts
Recipe Developed by Paula Bowman
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
• 2 small zucchini (about 8oz), trimmed, sliced lengthwise into 1/16-inch ribbons
• 1 small squash, trimmed, sliced lengthwise into 1/16-inch ribbons
• 1/4 teaspoon kosher salt, plus more for seasoning
• 1/4 cup baby watercress
• 1/4 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon thyme leaves, or regular thyme
• 1 teaspoon honey
• 1/4 cup, plus 2-teaspoons fruity olive oil
• 1/4 cup pine nuts
• 4 (6oz) fresh rainbow trout fillets
1. In a colander, toss zucchini and squash ribbons in 1/4-teaspoon salt and set aside for 10 minutes. Pat dry with paper towels and set aside in a bowl with watercress.
2. In a small bowl, whisk lemon zest and juice, thyme leaves and honey together. Slowly whisk in 1/4-cup olive oil to blend. Season with salt and pepper and set aside
3. In a large dry non-stick skillet, set over medium-high heat, add pine nuts and stir constantly until golden brown, about 4 minutes. Remove from skillet and set aside. Return skillet to heat and add 2 teaspoons olive oil. Working in batches as necessary so as not to overcrowd the skillet, gently place trout fillets, skin-side up and cook until golden brown, about 2 minutes. Carefully flip fish over and cook the other side until fish is cooked through, about 2-3 minutes. Remove from pan, keep warm and cook second batch of fish, adding more oil as necessary.
4. To serve, pour 1 tablespoon vinaigrette over zucchini and watercress, season with salt and pepper and gently toss. Divide equally between 4 plates, set trout over top of zucchini and sprinkle pine nuts around fish. Spoon remaining vinaigrette over fish or serve on the side to be poured over fish as desired.
Moroccan Quinoa Salad
Food Styling by Ian Muggridge.
Prep Time: 10 Minutes
Cooking Time: 10 Minutes
• 3 cups cooked quinoa (from 1 cup dried)
• 1/3 cup freshly squeezed lemon juice (about 2 lemons)
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1-1/2 cups canned black beans, rinsed
• 1-1/2 cups corn kernels (about 2 cobs) or defrosted frozen
• 1/2 small red onion, thinly sliced
• 1 pint cherry tomatoes, quartered
• 1/2 cup slivered almonds, toasted
• 1/4 cup chopped green or black olives
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh coriander
1. Cook quinoa.
2. While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
3. Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.
4. Drizzle with vinaigrette. Toss to combine.
5. Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.
Spicy Caramelized Pecans & Cranberry Brie
Recipe Developed by Dana McCauley
Prep Time: 10 Minutes
Cooking Time: 5 Minutes
• 1/2 cup lightly packed brown sugar
• 1/4 cup corn syrup
• 1/4 cup unsalted butter
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon hot pepper sauce
• 1-1/2 cups pecan halves, roughly chopped
• 1/2 cup dried cranberries
• 1 3-inch round, Brie cheese
1. Combine brown sugar, corn syrup and butter in a small, heavy-bottomed saucepan set over medium heat. Stir mixture until it comes to a boil. Boil gently, without stirring, for 1 minute.
2. Remove from heat and, shielding hands with oven mitts, quickly whisk in baking soda. Stir in salt, hot sauce, pecans and dried cranberries until mixture begins to set, about 30 seconds.
3. Working quickly, mound warm nut mixture on top of Brie and let caramel cascade down sides of cheese.