What’s in Season: Teriyaki Steak and Berries

You don't have to love fruits and vegetables to take advantage of the local farmer's market. Do it to support local business and farmers; do it if reducing your carbon footprint is a concern to you; or do it to try a new recipe using produce you can certain of its freshness and quality. Inspired by a recent trip with my son's class to Proulx Sugar Bush and Berry Farm,  this month's featured ingredient is the strawberry.  A member of the rose family, strawberries are a great source of vitamin C, fibre, and potassium, and are best when picked ripe. Though usually made into preserves and desserts, strawberries can be found in salads during the summer, as a great way to highlight the burst of colour and flavour that can add to foods. If you're looking for a light summer dish, you can't go wrong with the recipe below.

Ingredients:

4 cups torn spinach leaves
4 cups torn romaine leaves
3 cups halved strawberries
2 cups sliced white button mushrooms
375 g top sirloin grilling steak, about 1 cm thick
45 mL seasoned rice vinegar (4% acidity)
45 mL canola oil
25 mL teriyaki sauce
20 g toasted sesame seeds
10 mL finely minced gingerroot
10 mL honey
2 green onions, diagonally sliced
fresh ground black pepper

1. In small bowl or measuring cup, whisk together the rice vinegar, canola oil, teriyaki sauce, ginger, honey and pepper to taste. Set aside.
2. Sprinkle both sides of steak with pepper to taste. Place on greased grill over medium-high heat; close lid and grill for about 4 minutes per side for medium-rare or until desired doneness. Remove to a cutting board and let the meat stand for 5 minutes before thinly slicing across the grain.
3. In large bowl, combine the spinach, romaine, strawberries, mushrooms and green onions. Set aside about 25 mL of dressing, and toss the salad with the remaining dressing. Arrange the salad on either a platter or on salad plates; top with the beef, and drizzle everything with the reserved dressing and a sprinkling of the sesame seeds.

What’s in Season: Mushroom Confit

You don't have to love fruits and vegetables to take advantage of the local farmer's market. Do it to support local business and farmers; do it if reducing your carbon footprint is a concern to you, or do it to try a new recipe using produce you can certain of its freshness and quality. This month's fresh ingredient is everyone's favourite fungus, the mushroom.

Available year-round, mushrooms are a good source of vitamin D and are one of the more versatile ingredients around. A great way to use them is in a confit, a preservation method that slow-poaches the mushrooms in oil, intensifying their flavour. Then they can be added to omelets; macaroni and cheese; used as pizza toppings; tucked under the skin of a roast chicken, or anywhere else you can think of that needs an umami boost.

Ingredients:

680 g mushrooms, all the same type or assorted

NOTE: Unless you are an experienced mycologist, DO NOT USE ANY MUSHROOMS YOU FIND IN THE FOREST

120 mL to 240 mL olive oil or grapeseed oil
30 g minced shallots
15 g fresh thyme leaves
5 g kosher salt

1. Wipe the mushrooms clean with a damp paper towel. If the stem is edible, simply trim the ends; otherwise, separate the caps from the stems (they can be used to make a mushroom broth). Cut the caps into 1/2-inch pieces, or confit the caps whole if they look good.
2. Place the mushrooms gill sides up on a baking sheet. Sprinkle with the salt, then set them aside to dry-brine for 30 minutes. If diced, sprinkle the mushroom pieces with the salt and skip the 30-minute rest.
3. Heat 1/2 inch of the oil in a heavy skillet large enough to hold the mushrooms in a single layer, over medium heat. Once the oil starts to shimmer, add the shallots, and let everything cook for several minutes, until translucent. Add the thyme and the mushrooms, gill sides up. Reduce the heat to medium-low and cook for 15 minutes, turning the mushrooms over halfway through.
4. Add enough oil so the mushrooms are fully submerged; cook gently until the oil hits 77 degrees °C on an instant-read thermometer, for about 20 minutes, then remove the skillet from the heat, and let the mushrooms cool in the oil.
5. Pack the mushrooms in a clean glass jar, gently layering each one in the jar, then covering with oil; continue layering and adding oil until all the mushrooms have been packed in the jar. Run a chopstick or a plastic knife along the inside of the jar to release any air bubbles. Make sure the mushrooms are completely submerged in the oil, then cover and refrigerate until ready to use (for up to 2 weeks).