Traditional Strawberry Jam

 Many of my friends prefer traditional strawberry jam- just plain Jane strawberries, sugar and a little bit of lemon juice- no vanilla, no chocolate, no other berries. This recipe is for you guys!

Buy local!  Ottawa is surrounded by great farms.  These strawberries were grown at Kiwan Farms, a ten minute drive from home.

To make approximately eight 250ml jars.

Ingredients

10 cups    chopped strawberries, macerated overnight in two cups of sugar

7 cups.     Sugar (2 cups are macerating the strawberries, plus five for cooking

2 tbsp       lemon juice

Directions

Put macerated berries, 5 cups sugar  and lemon juice in a large pot and cook over medium high heat for about fifteen minutes.  Boil the fruit down until it begins to look syrup-y.  You ca use an immersion blender to purée about half the jam- carefully you don’t want the hot jam to splash you.

There will be foam on top of the jam.  Skim the foam with a large metal spoon.  Let boil for about ten minutes more.  I use a thermometer to ensure the boil reaches 220 degrees.  You can also place small plates in the freezer at the beginning of the cook and checking for gelling that way.

Fill the jars, wipe the rims with a cloth dipped in boiling water.  Top with flat lids and screw rings.  Place the jars in the steam canner.  When the dial is in the green zone, start timing ten minutes.  When the time is up, carefully remove the lid but leave the jars in the pot for about five minutes.  This will help prevent temperature shock.

Enjoy!

(Updated July 2025)

Cooking Class - Thai - Fishcakes with Spicy Cucumber Relish

I love making fish cakes, shrimp cakes- all kings of tasty “cakes”.  These Thai fishcakes are quick and easy to make and they are so delicious.  Served with the spicy cucumber relish- Thai heaven!

This is a Gordon Ramsay recipe.  He recommends eating the fish cakes “freshly made” as they do not reheat well.

What Phil (learning to cook) and I (always learning new food “tricks” and happy to teach):

-    Read the recipe through before you prepare the mise en place; read it again.  We forgot to add the Thai red curry paste to the fish mixture. Our sample tasted great, but a little bland.  We double checked the recipe and sure enough had forgotten the curry paste.  Since we hadn’t yet made the fish cakes, it was easy to add to the mixture.

-    We simmered the cucumber relish dressing too long and ended up with very little liquid for a dressing.  It was worth making a new batch.

 To make approximately 10 cakes,

Ingredients

250 gr    skinless white fish fillets (I used haddock)

250 gr    large shrimp, peeled and deveined

1 tbsp    Thai red curry paste

1            Kaffir lime leaf, finely shredded (or finely grated zest of a lime)

1 tbsp    chopped cilantro

1 med.   egg

1 tsp      brown sugar

1 tsp      Fish Sauce

Pinch of sea salt

1/4 cup  fresh green beans, trimmed and thinly sliced

Vegetable oil for shallow frying

Spicy Cucumber Relish

1        cucumber

1/2     small red chile, seeded and thinly sliced

1         shallot, peeled and finely sliced

juice of 2 limes (or about 1 1/2 tbsp bottled lime juice)

2 tbsp   superfine sugar (I used regular sugar)

1/2 tsp   sea salt

2-3 tbsp water

Small handful of cilantro leaves, roughly chopped

Small handful of mint leaves, roughly chopped

Directions

Cucumber relish:

Peel the cucumber, then scoop out the seeds in the center with a teaspoon.  Thinly slice the cucumber diagonally and place in a bowl.  Add the chile and shallot, toss to mix and set aside.

Put the lime juice, sugar, salt and water into a small saucepan and bring to a simmer.  Stir to dissolve the sugar.  Let simmer fora few minutes then set aside to cool completely.

Fshcakes;

Put all the ingredients for the fishcakes, except the green beans and oil, into a food processor and pulse to a finely chopped wet paste.  Do not over process, as you want to keep some of the texture to the fishcakes.

Scrape the mixture into a bowl and stir in the green beans.  To check the seasoning, cook a little ball of the mixture in an oiled pan and taste, then adjust the seasoning if needed- more sugar, more salt.   With wet hands, shape the mixture into small patties about two inches (2 tbsp of mixture).

Heat a one-inch depth of oil in a deep skillet or wok.  Shallow-fry the patties in batches for about 1-2 minutes per side, until golden brown.  Keep warm in the oven until ready to serve/

When the fishcakes are ready to serve, pour the dressing over the cucumber relish and stir in the chopped herbs.  Serve the fishcakes hot, with cucumber relish on the side.

Roasted Red Pepper Relish

 This recipe is based on the one found in Kevin West's "Saving the Season"- one of my go to preserving books.

I am proud to announce that all the vegetables needed for this recipe came straight from my garden!  It doesn't get better than that!  I am looking forward to adding it to my charcuterie board in the coming weeks!

This recipe makes 4 250ml jars

Sweet Onion Relish

 Another relish made with vegetables straight from my garden!  This is my first year growing regular white and red onions and I don't know why I waited so long.  These babies were beautiful!  and this relish does them proud.  

This recipe is from Kevin West's "Saving the Season."

This recipe makes approximately three 500 ml jars.

Sweet and Sour Pickled Red Onions - from my garden!

These pickled onions will be perfect on your favourite burger, on a charcuterie board, with your favourite cheese, with your Sunday roast... delicious! 

Makes approximately four 500ml jars

"Any Fruit" Shrub - for a refreshing summer drink.

I have been making shrubs for about one year now.  I read about them online and just had to try.  They are the most refreshing drink you could  have, especially in the summer,  when all the fresh fruit are in season.

So, what is a shrub anyway?  It's a fruit-based syrup, usually mixed with vinegar, to create a delicious, tangy flavouring for drinks.  I usually mix it with sparkling water but have seen some amazing cocktails using shrubs.

A little history on shrubs- in seventeenth-century Britain, the word referred to a fruit liqueur served with rum or brandy.  The version served in southern colonial America is closest to today's version, thanks to the addition of vinegar.

Shrubs are experiencing somewhat of a resurgence today, thanks to an increased interest in preservation and the swathes of mixologists looking to create unique and delicious cocktails in bars.

The recipe is pretty basic and can be used with most fruit.  I prefer the cold method of making shrubs and it is probably the most authentic.  Keep in mind that if you find the vinegar taste "too much", just let it mellow a few more days and it will balance itself.  Check out the Food52.com website for more shrub ideas.  Enjoy!

Bourbon Maple Mustard

Who knew that bourbon in Canada  is rye whiskey?  I learned something new... This mustard, made with maple syrup is delicious- great bourbon (really rye) flavour twinned with that greatest Canadian sweetener, maple syrup.  I have yet to meet someone who doesn't love this combination.

This is great as part of a cheese board, right beside the meats or as a topping for sandwiches, burgers  or sausages.  Be sure to age it about one or two months before opening the jar.  Your patience will be rewarded.

Yield: Approximately three cups (3 x 250ml jars)

Ingredients
1 cup      Canadian Club Rye*
1/2 cup   filtered water
1 cup      brown mustard seeds
1/2 cup   cider vinegar
6 tbsp     dry mustard powder (ground yellow mustard seed)
1/2 cup   maple syrup (or substitute honey or brown sugar)
1 tsp salt

Directions:
Combine the rye, water and mustard seed in one litre canning jar (or a small bowl).  Mix to wet all seeds, and then allow to steep until nearly all of the liquid is absorbed, about four hours, or overnight.

Prepare the canner and the jars/lids.

Transfer the steeped seeds to the bowl of a blender (Vitamix is perfect for this job) or a food processor; process until smooth, or leave grainy, as you prefer. Add vinegar, mustard powder, maple syrup, and salt and process briefly to mix. Transfer to a medium saucepan.

Over medium heat, stirring constantly, bring mustard to a boil; continue on a low boil until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about ten minutes). Taste and adjust seasonings (add additional water if you need to tinker with the flavor and the mustard is getting too thick).

Fill hot jars to a generous 1/4-inch headspace (more like 1/2-inch), tamping down the mustard into the jar. Thoroughly bubble by passing the handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for five minutes in the hot water prior to removing from the canner. Store in a cool, dark spot for up to one year.

* For a milder bourbon/rye flavour, you can substitute 1/2 cup of water for 1/2 cup of rye.
I suggest you let this set for about two months after processing to give the flavours time to develop.

Jeon- Korean pancakes- this one is vegetarian

My first taste of a traditional Korean pancake was in a little Korean restaurant in Kelowna BC.  The Korean owners prepared their traditional dishes and were always ready with samples.  Delicious. Their jeon were made with shrimp and vegetables.

Jeon is easy to make.  You can include whatever vegetables you have on hand.  It is worthwhile making the dipping sauce, spicy or not, to serve alongside.  Can be served as an appie, a side dish or a main.

Thank you to Bren at brendid.com for the inspiration for this dish.

Korean jeon served with a spicy dipping sauce and homemade kimchi.  

Enjoy!

This recipe serves four.

Chickpea and Tahini Burgers

I am always looking for great vegetarian burger ideas.  This chickpea burger hits all the high notes- low fat, healthy ingredients and lots of room to play.  They are delicious served in a pita, slathered with spicy yogourt.

Makes eight burgers.

Tortilla española - great for tapas, dinner, brunch. It's just plain great!

My wonderful Venezuelan friend Aymara sang the praises of the famous tortilla espanola.  My thanks to her for introducing me to this wonderful national dish of Spain.  It seems there are dozens of versions out there.  My recipe is a collage of many recipes and suggestions.

I used less olive oil than usually suggested.  I cooked the potatoes slowly in the oil, making sure to move the slices, ensuring they remain separate and do not brown too much.  I cooked them "half way" to ensure the potatoes remain intact when the dish is served.

To serve four as a main course or many more as an hors d'oeuvre.

My Favourite Meatballs

I used to make these meatballs with my teenage daughter, back in the day!  She now makes her own for her "boys".  These are my go to meatballs for all occasions and for a fast and easy dinner.  Make extra and keep on hand in the freezer.

Simmered in marinara sauce.

Breaded and baked in the oven.  

Makes approximately 15 meatballs.

Caponata

This is one recipe you want to make in a big batch.  Bonus, it gets better as it ages.  So when you need a burst of Sicilian summer goodness, just add a little caponata to crostini, chicken or your favourite sandwich.

Makes enough to serve four to six.

Ingredients
1 large     eggplant, cut into one-inch chunks
Olive oil
Kosher salt
2             onions, cut into 1/4-inch dice
pinch of crushed red pepper
3 ribs       celery, cut into 1/2-inch dice
1 bulb      fennel, cut into 1/2-inch dice
6 cloves   garlic, thinly sliced
1             red pepper, cut into 1/2-inch dice
1             yellow pepper, cut into 1/2-inch dice
2             zucchini, cut into 1/2-inch dice
2 tbsp     sugar
1/3 cup   red wine vinegar
1/2 cup   tomato paste
1/4 cup   pine nuts, toasted
1/4 cup   golden raisins
1/2 cup   large green Sicilian olives, pitted and slivered
2 tbsp     capers

Instructions
Preheat the oven to 400 degrees.

Put the eggplant in a large bowl and toss generously with olive oil and salt.  Spread the eggplant in an even layer on a baking sheet, transfer to the oven and roast until soft and brown, 20 to 25 minutes.  Remove from the oven and reserve.

Generously coat a large, wide, deep pot with olive oil.  Toss in the onions and season with salt and crushed red pepper.  Bring the pan to medium-high heat and cook until the onions are soft and very aromatic, five to six minutes.  Add the celery and fennel, season with salt and cook until soft, seven to eight minutes.  Toss in the garlic and cook for another two to three minutes.

Toss in the red and yellow bell peppers and cook for five to six minutes.  Add the zucchini, stir to combine and cook until the zucchini softens, seven to eight more minutes.  If the pot seems dry and is starting to burn, reduce the heat and add a few drops of olive oil and about 1/2 cup water.  Toss in the roasted eggplant.

In a small bowl, dissolve the sugar in the vinegar and add to the pan.  Stir in the tomato paste.  Taste and adjust the seasoning if needed.  The sugar and vinegar will make things tangy.

Toss in the pine nuts, raisins, olives, and capers and cook for another ten to twelve minutes.  Add a little more water if the mixture seems dry, then taste to make sure everything is delicious.  Let cook and serve at room temperature.

Strawberry Preserves with Balsamic Vinegar and Black Pepper

Another great preserve from "Saving the Season"... it's kind of sweet and kind of savoury...  Add it to your cheeseboard, dress up your favourite chocolate cake or cheesecake... oh the things you could do with this preserve!

The berries stay whole and plump in this preserve.

To make 4 250 ml jars.

Smoked Salt and Lime Marguerita Preserves

Meet my newest favourite preserving book: The Preservatory by Lee Murphy.  Lee preserves the bounty of Vista D'Oro Farms & Winery located in Southern B.C.  Amazing recipes!

I've made this recipe with Canada's Siempre tequila plata, an multiple award winning tequila, distilled in the town of Tequila Mexico.

This preserve can be served with cheese, garnish a cake or in

margaritas...

To make about 14 - 250ml jars.

East Coast Cod Cakes- They're Back!

When I lived on the West Coast, my fish cakes were all about crab, 
scallops and salmon.  Now that I live in Ontario, I am looking to the
East Coast for my fish"y" inspiration.  Cod is a wonderful fish for
cakes.  You'll love these.

This recipe hails from Cape Breton in Nova Scotia.  

Apricot Jam- Use it for Asian Dipping Sauce

It doesn't get better than this!  Crispy, crunchy spring rolls dipped in apricot sauce (yes, apricot, not plum) made with your very own apricot jam!  Talk about multitasking!

Ingredients:

125 ml jar    Apricot jam (the recipe is posted)
2 tbsp              soy sauce
2 tsp                ginger, freshly grated
2 tsp                rice vinegar
Pinch of red pepper flakes


Directions:
Combine all of the ingredients in a small bowl and whisk together.  You're ready to dip in your spring rolls!

Margaret's Healthy Hummus- Quick and so easy!

Margaret brought this hummus to the IDG Cottage lunch.  It was delicious served with mini pitas and crackers.

Curried Chickpea Rolls- Indian in a puff pastry!

Chickpea Curry- what a great filling for a puff pastry roll!  Another riff on rolls.  These are great portable snacks!  and they make great appies!  No puff pastry? - use fillo.

This recipe isn't an exact science.  I throw in a handful of this and a handful of that... whatever you have on hand to make the best curried chickpea filling ever.

This recipe makes 2 10-inch rolls or 5 filo pastries "ish".

More Chickpea Rolls- Moroccan and Delicious!

Take a basic recipe and make it your own with a new flavour profile.  I've made two different varieties- Moroccan and Curried Indian.  Here is the Moroccan version.

I love the warmth of cinnamon and cumin, the sweetness of dried apricots, the crunch of almonds... all rolled into flaky puff pastry or, for a change of pace, filo dough.  These freeze well- something to look forward to when you want something quick and tasty...

 When I create a new recipe like this one, I don't always measure.  For this filling, just add, taste, adjust and you'll be fine.  If your Moroccan includes something different, go for it!

Makes two 10-inch rolls or about five filo pastries...

Sicilian Caponata- the quicker version

There is definitely no definitive version of caponata in Sicily.  This is version number two, for when you want it to be relatively quicker (it will still need about 45 minutes to cook) and with fewer ingredients than the first version.  This recipe is based on one provided by David Rocco in his Made in Italy cookbook.  Version number three, coming this summer, is the one I've been canning for over a decade.  Still a favourite!

Serve this at room temperature on a piece of baguette, or warmed up, in a small bowl "on the side" or even as a topping for an omelet...

Be prepared- your kitchen will smell heavenly!

Consider the quantities flexible.  If you don't have red pepper, just add more celery.  Have a lot of zucchini, throw it in!

To make enough to serve six!