Warm Toasted Garlic and Lemon Vinaigrette and Some of Its Many Uses

Every now and then you realize that you have stumbled upon a culinary workhorse. It may, like in this case, be something that you have been using since the dawn of time. Or, at least since the dawn of your culinary exploration. It may be something that someone shows you and you suddenly realize that it has a multitude of uses.

It will most likely be simple. And, it should be made of things you would normally have on hand. Otherwise, what’s the use if you can’t just whip it up whenever you need it.

I have been using this warm, and impossibly simple, vinaigrette since I discovered the bounty of Provençal markets. It is perfect drizzled over a plate of sliced market fresh vegetables in any season. 

Poppy and I made a warm zucchini (courgette, for all you English folk) and summer squash slaw with some toasted almonds and tomatoes for lunch the other day and it was ‘exactly delicious’, as Poppy told me when asked how she thought it turned out.

Today, I was lucky enough to have five pounds of fresh scallops delivered to my door. I happened to mention it on Facebook and ceviche was suggested by Jason in reply. As today seemed to redefine grey, I thought that was a great idea to liven up the dreary moods moping around ours.

I was about to get into making it when I realized that I didn’t have any lime or any red onion or any fresh coriander/cilantro so I was going to have to wing it. 

I started to cut the scallops and decided to slice them very thinly instead. Then, as I was juicing the lemon, I remembered doing it the other day for the vinaigrette. All of a sudden I was digging a plate out and laying the scallops on it and getting everything ready to make the vinaigrette which was going to be drizzled over these scallops for a pretty decadent little rainy day lunch. Cue blue skies and sunshine.

Over the last few hours, I have decided that the possibilities for this little gem of a vinaigrette are almost endless - warm potato salad, drizzled over figs and goat cheese, a quick topping for a pasta. I think I could go on for a while here. I'd love to know if you find a use for it.

Warm Toasted Garlic and Lemon Vinaigrette

1 large clove of garlic julienned

Juice of 1/2 lemon

1/4 cup extra virgin olive oil

In a pan, heat olive oil. Add garlic and cook until it just starts to brown. This will happen quickly. Be careful not to burn it. Pour in lemon juice and stand back. When mixture starts to boil, this will happen quickly, remove from heat. Immediately drizzle over whatever you are drizzling it over.

Zucchini and Summer Squash Slaw (makes enough for 4 as an ample side dish)

1 medium zucchini

1 medium summer squash

3 small tomatoes quartered, seeded and julienned

1/2 small red onion thinly sliced

Handful of parsley leaves

1/2 cup slivered almonds toasted

Warm Toasted Garlic and Lemon Vinaigrette

Maldon sea salt and fresh ground black pepper to serve

Julienne the zucchini and summer squash or, if you have one, you can use a julienne peeler.

Put the zucchini and squash, tomato, onion and parsley leaves on a large plate or in a salad bowl. Drizzle the warm vinaigrette over. Toss to mix. Sprinkle the almonds almonds and some Maldon sea salt and black pepper on top. Eat.

Fresh Scallop Carpaccio (enough for 4 as a light appetizer)

1/2 pound fresh scallops with the tough ‘catch muscle’ removed

Finely chopped parsley

Fresh ground black pepper

Maldon sea salt

1/2 recipe Warm Toasted Garlic and Lemon Vinaigrette

Slice the scallops in 2-3 mm slices. Arrange on a serving plate, or on individual plates. Drizzle the hot vinaigrette over the top of the scallops. Top with parsley, salt and black pepper. Eat.

Yes, I do realize that there are now three scallop recipes here, here and here now but, hey, this is supposed to be about cooking in Nova Scotia. So, enjoy the bounty before I have to go somewhere else.

Grilled Ratatouille

It is that time of year again. The time which some greet with excitement and as a sign of summer abundance. The time which anyone who has a garden or anyone who knows someone who has a garden or anyone who has left their car unlocked or doorstep unguarded at this time of year is all too familiar with. It is zucchini(courgette) time.

People here in Nova Scotia say it is the only time of year people lock their doors here. Guarding against the product of the glut that even one prolific plant can provide. Everyone seems to have about fourteen recipes to deal with the stuff in all its forms - long or round, forest green to speckled pale, almost blue green to bright yellow - yes, I lump summer squash in here too.

Eggplants (aubergines) are starting here as well, shiny and jewel-coloured. So, in combination with the zucchini, it kind of shouts out ratatouille. But, ratatouille? Yawn, yawn, yawn. 

I think ratatouille is great but it isn’t very exciting, is it? I have spent many a month in the south of France looking at various renditions of the stuff on every menu. None of them bad, but few of them jumping up and screaming, ‘Eat me!’ Consequently, my mission was to revitalize the ratatouille concept for, well, for my family, I guess.

The days are still hot here and, as I far as I am concerned, it is never too late for another salad days recipe. This one is great hot or warm or cold. It travels well and is easy to eat with just a fork so ticks the ‘great for a picnic’ box as well. 

It is great on its own, with a hunk of feta and some olives and fresh bread but serves as a worthy side dish to any grilled meat or fish. Stephen and the girls had some grilled chicken with theirs’ and, at least in the girls’ case, the ratatouille disappeared first. I faintly recall Stephen declaring that it ‘wasn’t bad for aubergine’. I felt like I had done my job. 

‘Ratatouille renovated?’ 

‘Check.’  

I used garlic scape pesto in this but a clove of minced garlic would be just fine. The dressing uses the remaining mixture that you brush the vegetables with before grilling. 

I contemplated tomato for this. Had they been ready, as in ripe, I may have tried grilling some with the rest of the vegetables but, they weren’t. I then considered dicing some and adding to all the vegetables after grilling but we were eating this warm the first time around and I had a vision of tomato mush gluing the whole lot together. I did add some to the cold leftovers and it was a really good cooked/fresh contrast. So, if you are going to have this cold or when you re-purpose it, I would throw in a handful of chopped fresh tomatoes. I used some halved cherry tomatoes which I rescued from Poppy, who was about two-thirds of the way through the entire pint. 

I used summer squash here but any zucchini, summer, patty pan, etc. squash would do just fine. I also used some fennel fronds, because I have some growing but these are easily omitted.

Grilled Ratatouille

1 large eggplant (aubergine) sliced lengthwise in 1cm(ish) slices

3 medium summer squash sliced in half lengthwise

6 scallions (spring onions)

1 medium red onion sliced into 1cm rounds

2 red peppers tops, bottoms and seeds removed

Marinade

1/8 cup garlic scape pesto

1/8 cup olive oil

Dressing

1 tablespoon marinade from above

2 tablespoons olive oil

1 1/2 tablespoons rice wine vinegar

1/4 teaspoon salt

Handful of chopped flat leaf parsley and fennel fronds (if you have fennel to hand)

Brush eggplant and zucchini slices with the marinade. Let sit while preparing other vegetables and heating the barbecue.

Grill over medium heat and in batches, if necessary, all of the vegetables until they are nicely marked and just cooked through. None should take more than a couple of minutes on each side. Remove from the barbecue.

Chop all of the grilled vegetables into bite-sized pieces and put in a mixing bowl.

Whisk all ingredients for the dressing together and pour over the vegetables. Toss to combine with the chopped herbs.

Serve warm or cold, with or without feta, on its own or as a side.