Tzatziki

You can use a blender or food processor to make this, but I find it more satisfying to use simple kitchen tools. The result will be chunkier, but just as delicious and refreshing.

2 medium cucumbers, seeded and grated (see step 1)
1 Tbsp salt (for salting cucumbers)
3 cups plain Greek yogurt
3 Tbsps lemon juice (about 1 lemon)
1 garlic clove, minced
1 Tbsps fresh dill, finely chopped
Salt, to taste
Black pepper to taste

1. Peel the cucumbers, cut them in half lengthwise and scrape out seeds all the seeds to reduce the amount of water from the cucumber. Grate the cucumber and, in a colander sprinkle the Tbsp of salt over it and give it a good mixing; let this stand for about 30 minutes to sweat the cucumber to reduce the water even more. After 30 minutes, take handfuls and squeeze out as much water as possible and plop into a bowl.
2. Mix up the sweated cucumbers to loosed the bits, and add the garlic, lemon juice, dill, and some black pepper, then mix in the yogurt. Taste before adding any extra salt since you'll already have salt added from the cucumber. Let it sit for about an hour (two if you refrigerate) to allow the flavours to blend before serving.

Chicken and Barley Stew

This has all the markings of comfort food for me - the creaminess of the broth and the chewiness of the barley, the brightness of the dill and the warm bursts of the chicken. But be forewarned, this is best served immediately. Since it contains barley, the stuff will just keep absorbing liquid and expanding, so if you refrigerate the stew for later, it will have become a mass that you'll need to break apart, and the flavours will be muted. Since the recipe makes a lot, I usually halve it, which is easily done (just eyeball the barley measurement, it'll be fine).

¼ cup flour
1 tsp salt
½ tsp pepper
2 lbs skinless, boneless chicken breasts
¼ cup grape seed oil
2 carrots, sliced in half-moons
2 celery stalks, sliced
1 leek (6oz/170gr) sliced in half moons
1 garlic clove
1¾ cups pearled barley
6 cups chicken stock
1 cup water
½ tsp salt (yes, again)
¼ tsp pepper (ditto)
1 bunch fresh dill
1 Tbsp lemon juice
fresh tarragon
grated parmigiano

1. Cut chicken into 1.5" cubes. Combine flour, salt, pepper in shallow plate and dredge chicken, shaking off excess.
2. In cast-iron casserole or pot, heat 2 Tbsp oil and cook chicken in batches until golden, 2 minutes per side, adding 2 Tbsp oil each time you put in fresh chicken. Set chicken aside.
3. Add 1 Tbsp oil and cook carrots for 3 minutes, then add celery, leek and garlic and cook until softened, 2 minutes. Add barley, salt and pepper. Cook until barley starts to toast, a few minutes; you'll notice that the barley will take up the oil and moisture, this is a good thing. Browning and toasting all add flavour. Add stock and water and bring to a boil. Cover and simmer 20 minutes, stirring occasionally, until barley is almost tender.
4. Return chicken to pot, cover and simmer until cooked through, 10 minutes. Stir in dill and lemon juice and adjust seasoning. Sprinkle with tarragon and cheese to serve.

Chicken Noodle Soup

What research has shown is that chicken soup is effective to relieve the effects of the common cold by blocking the white blood cells that ineffectively try to attack the cold virus, causing the production of phlegm. What they haven't been able to do is propose a viable theory as to how chicken soup does this. It makes me happy that plain-old chicken noodle soup is a delicious home remedy. And, if it's made with the Foundation of Goodness Chicken Stock, it is excellent. The only caveat for this soup is the chicken pieces - do not over-simmer the soup once the chicken pieces have been added. The chicken will continue to cook and become tough. This is also good to remember if re-heating the soup.

2 cups (10oz/280g) diced chicken breast

1 Tbsp vegetable oil

1⁄2 tsp salt 

1⁄2 tsp fresh ground black pepper or to taste

8 cups chicken broth or stock

2 stalks celery (4oz/114g) diced

2 carrots (4oz/114g) diced into little cubes

4 green onions, thinly sliced (60 to 80g)

2 cups (3oz/85g) egg noodles

1⁄4 cup fresh dill, cilantro or parsley, finely chopped

1. If you don't have leftover chicken, then you can prepare chicken breasts on a baking sheet. Preheat the oven to 350°F; coat the chicken with oil, season with salt and pepper. Cook in the oven for 30 to 40 minutes making sure the chicken is fully cooked (internal temperature of 160°F). Remove from the oven and allow to cool before dicing.
2. Heat the chicken stock by simmering in an uncovered pot before adding the other ingredients.
3. While the broth or stock is brought to a simmer, cut up the chicken breast, cutting the meat into medium sized cubes and set aside. Dice the celery, slice or dice the carrots, and thinly slice the green onions.
4. Add the veg and noodles to the pot. When the noodles are fully cooked (8 to 10 minutes), so should the veg. Add the chicken meat and then the herb of your choice. Allow to cook for an additional 4 minutes or until the meat is heated through. Serve piping hot.

Shaved Vegetable Salad

Oh, I can make this in so many different ways, it really depends on what you want to put in your salad. This is originally from Laura Calder and what I've indicated below is one of my variations. Really, the recipe is just to slice veggies paper-thin so that they develop a texture very similar to raw lettuce. Unless you're preternaturally skilled with a knife, a fine mandolin is essential to pull this off. The texture is so delightfully and surprisingly light and fresh this will soon become a favorite.

Carrots

Fennel bulb

Radishes

Beets

Lemon juice

Olive oil

Salt

Pepper

Fresh dill (optional)

1. Using a very fine mandolin, shave any hard, firm vegetable you like into paper-thin slices, reserving beets for last and keeping them to the side (their colour will bleed and stain the other veggies unless, of course, they are golden or white beets).
2. Toss veg (except for beets) and dill (if using) with olive oil to cover and properly separate them. Add lemon juice and arrange in bowls. While arranging in bowls, insert beet slices so that they are evenly distributed throughout. Sprinkle with salt and pepper and serve.

Herbed Chicken Saute

Yes, another wonderful recipe from Laura Calder. The first time I made this I used parsley with some dill, and Ben didn't seem to like it as much, but I did. I figured it was probably that the herbs were subtle flavours, and my Ben tends to like stronger flavours (although he has an amazing palate). The second time I made it was with tarragon and parsley, and Ben, Susan and Diyan loved it. It was also a confirmation that following through with each step is very important. I think the first time I made it I didn't brown the chicken at a high enough temperature (the time was the same, but the result was different). Browning is where loads of flavour comes from, so why skip this step?

The one thing was the cooking time - the last 15 minutes may be a bit too long. I checked about half-way through with a thermometer and immediately pulled it off the heat because it was way over.

1/4 cup (2oz/58gr) butter or vegetable oil
1 chicken (about 3 pounds) cut into eight
salt and pepper to season
½ cup dry white wine
4 Tbsps chopped, fresh herbs (such as thyme, rosemary, parsley, chives, dill, tarragon, chervil or coriander)
Half a lemon, for seasoning

1. Melt the butter in a sauté pan. Season the chicken pieces with salt and pepper, and brown well on all sides, 5 minutes, working in batches if necessary. Remove the chicken. Deglaze the pan with the wine, scraping up the good bits from the bottom. Put the chicken back in the pan, cover, and cook gently for 15 minutes.
2. Sprinkle in the herbs, cover, and continue cooking until the chicken is tender, 15 minutes more, or until white meat reaches 165F and dark meat 180F. Remove the chicken to a serving dish and allow to rest while boiling the pan juices down, if necessary. Check the seasoning, adding a squirt of lemon if you like. Serve.

Easy, Elegant Broiled Salmon - Broiled Salmon with Mustard and Crisp Dilled Crust

I am still amazed at how easy cooking is, if you have the right recipe. This is such a tasty recipe and it is quick and simple to make. The first time I made it was for dinner on Christmas Eve at my parent's this past Christmas, when it was just my parents, Ben and Myself for dinner. The salmon was scrumptious, although I did have to make some changes to the recipe.

Generally speaking it is best to have salmon with the skin on - it seems to be more moist - but I've also prepared it with skinned salmon cut into individual portions with equal success. Use the foil as suggested in the recipe - the salmon, with or without skin, will stick to the pan and dry out faster.

This is from Cook's Illustrated with, as usual, some refinements on my part.

NOTE - if you're cooking individual portions of fish, reduce the cooking time. Last time I made it this way the fish was a bit dry.

1 cup Panko

4 oz plain high-quality potato chips, crushed into rough 1/8-inch pieces, about 1 cup

6 Tbsps. chopped fresh dill leaves

1 whole side of salmon fillet , about 3 1/2 lbs., pinbones removed and belly fat trimmed

1 tsp. mild vegetable oil

3/4 tsp. salt

Ground black pepper

3 Tbsps. Dijon mustard

1. Adjust the first oven rack to an upper position, about 8 inches from the upper element, and then the second rack to one position lower; heat the oven to 400 degrees.
2. Toast the bread crumbs evenly on a rimmed baking sheet and toast it on the lower rack to freshen it up, briefly, until light brown, shaking the pan once or twice. Toss together the bread crumbs, the crushed potato chips, and the dill in small bowl; set aside.
3. Increase the oven setting to broil. Cut piece of heavy-duty foil 6 inches longer than the fillet. Fold the foil lengthwise in thirds and place it lengthwise on a rimmed baking sheet; position the salmon lengthwise on the foil, allowing for the excess foil to overhang the baking sheet. Rub the fillet evenly with oil and sprinkle with salt and pepper.
4. Broil the salmon on the upper rack until the surface is spotty brown and the outer 1/2-inch of the thick end is opaque when gently flaked with a paring knife, 9 to 11 minutes.
5. Remove it from the oven and spread evenly with the mustard; press the bread crumb mixture onto the fish, using the mustard as the glue. Return the fish to the lower rack and continue broiling until the crust is deep golden brown, about 1 minute longer.