The Book Broads

Last week was a real treat for me. I got to meet Anne Lindsay. She is the woman behind many cookbooks and she has sold over 2 millions copies of them! Holy doodle that rocks. Her new book is a compilation of recipes from the past… with some updates and ideas. She was on to something in the 80’s and her recipes still stand tall.

I have tried The Hearty Salmon Chowder (Anne said that was one of her favourites), the Szechuan Orange-Ginger Chicken, Citrus Quinoa Salad and the one I am making tonight, Fettuccine with Fresh Tomatoes, Basil and Shrimp. Honestly, all the recipes work – and they use REAL food. We currently have guests staying with us, and my two wee kidlets and each meal has been enjoyed by all. A testament to Anne and her recipes. She also has some tips to get kids into cooking.

I was able to have a quick chat with Anne at Barbara-Jo’s Books to Cooks in Vancouver. Anne was just going to do a segment with CBC’s Sheryl McKay from North By Northwest. Here is the video of our chat.

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The Book Broads love to work… and we love to play… and we love to eat. We decided to combine the three with a visit to Little Qualicum Cheeseworks on Vancouver Island.  Peggy and I were able to get our kidlets together, eat cheese and talk about Anne Lindsay’s new compilation cookbook, Lighthearted at Home. Over 500 recipes. Yum!

I have personally cooked three of the recipes – and tried a couple more when I met Anne last week  (That video will be available Friday). As we were at a farm that features cheese (and fruit wine) we thought we would give you a tasty recipe from Anne’s book where cheese is a main ingredient – Smoked Salmon Spread with Capers.

Here is the video featuring the lovely and talented, Peggy Richardson, talking about the new cookbook, cheese and of course, wine. Below that is the recipe. Enjoy and eat cheese… well, except if you are lactose intolerant.

Smoked Salmon Spread with Capers recipe from Lighthearted at Home by Anne Lindsay. Published by John Wiley and Sons and in support of Heart & Stroke Foundation.

(recipe on pg 9 of the book)

Sometime you can use lox, cold smoked salmon or hot smoked salmon in this spread. I usually use a hot smoked salmon when I am in British Columbia, where it is readily available. I use at least 4 oz (125 g) of the hot smoked salmon (sold in chunks), cut into pieces or 2 oz of lox. Sometimes I use hot pepper sauce instead of horseradish, and I add extra dill to taste.

1 cup     light ricotta or light cream cheese

2 oz        smoked salmon, chopped (about 1/3 cup/75 ml)

2 tbsp    chopped fresh dill

2 tbsp     drained capers

2 tsp         fresh lemon juice

2 tsp          ketchup

1 tsp           prepared horseradish

1/4 tsp      salt and freshly ground pepper

In blender or food processor, puree ricotta cheese until smooth. Add smoked salmon, dill, capers, lemon juice, ketchup and horseradish; using on/off motion; process until lightly mixed. Season with salt and pepper.

Makes 1 1/3 cups (325 mil)

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