from Jude’s Kitchen
Whitewater Cooks with friends is the third of Shelley Adams’ books and they’ve each turned into bestsellers, so she certainly has found the winning combination. It’s published by Alicon Holdings of Nelson.
Her recipes offer different twists on familiar combinations of flavours and textures and the photography in her books is glorious. It must be summer all year round in her corner of the Kootenays!
We loved the Eatmore Bars and will make them again I know, but the whole book is full of mouthwatering food ideas and would make a lovely gift.
Everyone has to eat, and social occasions almost invariably revolve around food, so what better gift to give than a book about creating good food?
I’m also enjoying Food Network celebrity chefs Anna Olson’s new book Back to Baking, and Roger Mooking’s Everyday Exotic. I’m a Food Network fan, and particularly enjoy the chefs who encourage people to branch out and be creative with recipes or those like Michael Smith, who suggest you cook without a recipe, combining likely flavours and textures for a new dish that uses what you have in the fresh from the field or fridge.
I love cookbooks and you can have a field day in the bookstore with all the new ones that come out every year around this season.
And, for something a little more local, try my new book, Jude’s Kitchen, which features a couple of hundred recipes using local produce in season, organized by the seasons of the year. It’s available wherever books are sold.
Bookstores and kitchen shops are the perfect place to browse for gifts for the foodie on your list.
Prosciutto-wrapped Scallops with Basil Aioli & Honeydew
These include some of my favourite flavours, all wrapped up in a single yummy appetizer.
1 c. (250 ml) quality mayonnaise
2 tbsp. (30 ml) whipping cream
1 c. (250 ml) fresh basil
1/2 lemon, juice of
1/2 tsp. (2 ml) salt
12 tsp. (2 ml) pepper
18 bamboo skewers
6 large slices proscuitto
18 large scallops
2 c. (500 ml) spicy greens
1 honeydew melon
Soak skewers in water for at least an hour. Cut prosciutto into lengthwise strips wide enough to cover each scallop. Peel and thinly slice the melon.
Chop basil, crush garlic and combine all aioli ingredients with a hand-held mixing wand or food processor until smooth. Put in a plastic squeeze bottle.
Lay prosciutto strips on a work surface. Place a scallop on each strip and wrap up tightly.
Insert one skewer into each scallop, leaving it at the end of the skewer. Grill the scallops on a pre-heated barbecue until they are just done and prosciutto is getting brown and crispy, about three minutes per side.
Place spicy greens on a serving platter and lay the skewers of scallops around the edge.
Mound the honeydew slices in the middle of the platter. (You may use papaya instead).
Drizzle basil aioli all over the scallops.
Treeplanters Eatmore Bars
I remember Eatmores from when I was a kid, and found that combination of chocolate and nut simply irresistible. Some things don’t change. They’re still awfully tempting. I compromised between the crisp rice cereal and oats, and put half of each in and it was great. Shelley says these compare well with power bars, so why not substitute these?
1 c. (250 ml) golden corn syrup
2 c. (500 ml) chocolate chips
1/2 c. (125 ml) smooth organic peanut butter
2 c. (500 ml) crisp rice cereal or oats
2 c. (500 ml) unsalted peanuts
1/2 tsp. (2 ml) salt
Place corn syrup, chocolate chips and peanut butter in a saucepan and melt together on low heat, stirring often, until melted and mixed well. Transfer to a large bowl.
Toast peanuts and chop them. Add rice cereal or oats (or a combination), peanuts and salt. Stir with a wooden spoon until well mixed.
Press into a greased 9×13-inch pan. Cool completely and cut into bars.
Makes about 32.