___________________________________
Recipes prepared on 
CTV News at Noon
March 31, 2008
Trillium Cooking School - Pam Collacott
---------------------------------------

SESAME WASABI SALMON         Serves 4.

4 salmon fillets, 4 to 6 ounces each (or 1 large 
  fillet, about 1 pound)
1 tablespoon each: wasabi paste or powder, soy sauce, 
  fresh lime juice and minced fresh ginger
2 tablespoons brown sugar or maple syrup
Sesame seeds, about 2 tablespoons

1. Line a rimmed baking sheet with foil. Oil or spray 
lightly. Place salmon on pan.

2. Mix remaining ingredients except sesame seeds together 
in a small bowl. Transfer 2 teaspoons of this mixture to 
another bowl and reserve. Spoon remaining mixture over 
salmon. Sprinkle salmon with sesame seeds to coat.

3. Broil or grill for 10 minutes per inch of thickness 
of salmon, measured at thickest part. Salmon is ready 
when it flakes with a fork and is almost opaque near 
the centre. 
Before serving, drizzle with reserved wasabi mixture.

                                        
RISOTTO WITH LEMON AND SPINACH       Serves 4.

1 tablespoon butter or olive oil
2/3 cup chopped onion
1 clove garlic, minced
1 ½ cups Arborio rice (Italian rice)
½ cup dry white wine (optional)
3 to 4 cups chicken stock
Zest and juice of 1 medium lemon
½ cup freshly grated Parmesan cheese
1 ½ cups thinly sliced spinach leaves
Salt and pepper to taste

1. Heat butter in medium saucepan over medium heat until 
melted. Add onion; cook and stir until onion softens. Add 
garlic and rice; cook and stir 1 minute.

2. Add wine or ½ cup of stock; cook and stir until liquid 
is absorbed by rice. Add stock 1 cup at a time, stirring 
often, until rice is tender, 20 to 30 minutes. Stir in zest, 
lemon juice, Parmesan and spinach. Stir until cheese melts. 
Season with salt and pepper and serve hot.

                                   
CHOCOLATE MAPLE NUT TART           Serves 8.

1 9-inch unbaked pie shell, preferably in pan with 
  removable bottom
½ to 3/4 cup chopped pecans or walnuts
½ to 3/4 cup chopped Belgian or other good semi-sweet 
  chocolate                 
1 cup maple syrup                  
2 eggs
1/4 cup brown sugar

1. Spread nuts and chocolate in pie shell.

2.  In medium bowl, combine syrup, egg and sugar in small 
bowl. Stir to dissolve sugar. Pour slowly and carefully over 
nuts and chocolate.

3. Bake in preheated 425°F oven for 15 minutes, then reduce 
temperature to 350°F and bake for 20 to 30 minutes more, or 
until pastry is brown and filling is bubbly.

4. Serve small slices (it’s rich!) at room temperature, with a 
small scoop of vanilla ice cream if desired.

Variation: Chocolate Maple Nut Tarts: 

Place 2 or 3 pecan halves or a few chopped walnuts in
each of 12 tart shells. Preheat oven to 425°F. 
Combine ½ cup maple syrup, 1 egg and 2 tablespoons brown 
sugar in small bowl. Stir to dissolve sugar. 
Pour carefully over chocolate and nuts. Bake for 12 to 
15 minutes, or until pastry is brown and filling is bubbly.