Trillium Cooking School - Pam Collacott
Pam Collacott Cooks on CTV News at Noon
Box 152  North Gower, Ontario,   Canada    K0A 2T0
E-mail: pam@pamcooks.com  Website: www.pamcooks.com
Blueberries, Peaches, Corn and More * June 21, 2016
Today’s recipes are from Foodland Ontario  www.foodlandontario.ca


MEXICAN TOSTADAS                           Serves 4


4 Ontario tomatoes, coarsely chopped

2 Ontario green onions, sliced

½ cup chopped Ontario celery

1 tablespoon chopped fresh Ontario cilantro or parsley

1 tablespoon red wine vinegar

½ teaspoon each: ground cumin, crushed red pepper flakes and salt

8 corn tortillas or tostada shells

1 pound lean Ontario ground beef

1 Ontario onion, chopped

1 clove Ontario garlic, minced

1 cup tomato sauce

1 teaspoon chili powder

Pinch salt

Garnish: Ontario sour cream and/or shredded Ontario green onions (optional)


1…In medium bowl, combine tomatoes, green onions, celery, cilantro, vinegar, cumin, red pepper

flakes and salt. Cover and set aside.


2...In small dry skillet over medium heat, toast tortillas (if using) until lightly browned and crisp

on both sides. Set aside.


3…In large non-stick skillet over medium heat, cook ground beef, onion and garlic, stirring and

breaking up meat with wooden spoon, until browned. Drain off any excess fat. Stir in tomato

sauce, chili powder and salt. Reduce heat to low and simmer until thickened, about 5 minutes.


4...To serve, place tortillas on plates and spoon beef mixture evenly over each. Top with

reserved tomato mixture, sour cream and green onions if using. Serve immediately.



BARBECUED QUESADILLAS                         Serves 4.


1 cup cooked Ontario corn kernels

1 medium Ontario Tomato, seeded, finely diced

Half of a small Ontario sweet red, green or yellow pepper, seeded, diced

1 cup shredded Monterey Jack or mozzarella cheese

1 cup shredded Cheddar cheese

½ cup diced cooked ham or smoked Turkey

¼ cup finely chopped fresh coriander (cilantro, optional)

1 tablespoons salsa

8 flour tortillas (7 to 8-inch)


1...Preheat barbecue to medium heat. In medium bowl, stir together corn, tomato, red pepper,

both cheeses, ham, cilantro and salsa. Lay tortillas on baking sheet. Spoon about ½ cup filling

on half of each; fold over to form a semicircle.


2…Place on grill, pressing top slightly; barbecue for 30 to 60 seconds. With wide spatula,

carefully turn over so as not to spill filling (don’t worry, a bit will probably spill out) Grill

for 30 to 60 seconds or until cheese is melted. Serve immediately, whole or cut into




GRILLED CORN SALAD                        Serves 6 to 8


4 cobs Ontario sweet corn, husked

¼ cup vegetable oil

1 ½ cups frozen shelled edamame

2 tablespoons Ontario maple syrup

2 tablespoons each: cider vinegar and Dijon mustard

¼ teaspoon each: salt and pepper

1 cup Ontario grape tomatoes, halved or quartered if large

½ cup chopped Ontario red onion

½ cup chopped Ontario celery


1...Brush each cob of corn with ¼ teaspoon of the oil. Place corn on grill over medium-high

heat. Grill, covered, turning often, until tender and grill-marked, 10 to 15 minutes. Let cool.

Cut kernels from corn; measure out 4 cups.


2...Meanwhile, in medium saucepan of boiling water, cook edamame until slightly tender,

about 3 minutes; drain. Rinse with cold water and drain again.


3…In large serving bowl, whisk together remaining oil, maple syrup, vinegar, mustard,

salt and pepper. Stir in corn, edamame, tomatoes, onion and celery. Cover and chill for

30 minutes or up to 24 hours.



PEACH, BEET AND ARUGULA SALAD                            Serves 4


3 Ontario beets, about 2 inches in diameter

1 teaspoon each: Dijon mustard and Ontario honey

2 tablespoons white wine vinegar

1 tablespoon fresh lemon juice

¼ cup vegetable oil

½ teaspoon dried tarragon leaves

Pinch each: salt and pepper

2 Ontario shallots, sliced

2 Ontario peaches

1 bunch Ontario arugula

½ cup crumbled Ontario Goat Feta Cheese

2 tablespoons roasted hulled pumpkin seeds


1...Trim beets, keeping 1-inch stem attached; place in small pot, cover with cold water

and bring to a boil; reduce heat and simmer for 15 minutes or until almost tender. Drain

and rinse under cold water. Place in ice water until cold. Peel and slice into thin wedges.


2…Meanwhile, in small bowl, whisk together mustard, honey, vinegar and lemon juice.

Slowly whisk in oil. Season with tarragon, salt and pepper.


3...In bowl, combine beets, shallots and 2 tablespoons of the dressing; let stand for 10

minutes or up to 1 hour.


4...Peel peaches and slice into wedges.


5...In large salad bowl, place arugula. Add beet mixture and peaches; toss gently,

tasting and adding more dressing as desired. Sprinkle with feta and pumpkin seeds.

Refrigerate leftover dressing.



BLUEBERRY PEACH UPSIDE-DOWN CAKE                          Serves 10



¼ cup butter, melted

½ cup lightly packed light brown sugar

½ teaspoon each: cinnamon and ground ginger

2 Ontario peaches, peeled, pitted, cut into ½-inch wedges

½ cup Ontario blueberries



1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup butter at room temperature

2/3 cup granulated sugar

Finely grated rind of 1 lemon

2 eggs

1 teaspoon vanilla

½ cup milk


1…Butter a 9 ½-inch springform pan. Wrap outside of pan with foil to prevent any

butter from leaking through.


2…Topping: In small bowl, stir together butter, brown sugar, cinnamon and ginger;

spread over base of pan. Top with circles of peach wedges, leaving a little space

between peaches. Sprinkle blueberries between peach slices.


3…Cake: In small bowl, stir together flour, baking powder and salt until well combined.

In large bowl and using electric mixer, beat butter with sugar and lemon rind until light

and creamy. Add eggs one at a time, beating well after each addition. Scrape down

sides of bowl occasionally. Beat in vanilla. Gradually beat in flour mixture alternately

with milk, beginning and ending with flour, until well blended. Spoon batter over fruit

in pan.


4…Bake in centre of preheated 350 degree oven for 55 to 60 minutes or until cake

tester inserted in centre comes out clean. Cool on rack for 15 minutes. Run knife

around edge of cake then carefully invert onto platter. If any fruit has stuck to pan,

place on cake. Spoon any juices on platter back onto cake.




AUTUMN VEGETABLE MASH                             Serves 6


2 medium Ontario Yukon Gold potatoes, peeled and cubed

1 large Ontario sweet potato, peeled and cubed

2 large Ontario carrots, peeled and thickly sliced

3 large Ontario parsnips, peeled and thickly sliced

2 tablespoons butter

2 teaspoons minced fresh thyme

¾ teaspoon each: salt and prepared horseradish

½ teaspoon pepper


1. In large saucepan, combine Yukon Gold and sweet potatoes, carrots and parsnips;

cover with water and bring to boil. Cover, reduce heat and cook for 25 to 30 minutes 

or until very tender. Drain, reserving ½ cup cooking liquid.


2.  Mash vegetables with butter and enough reserved liquid to make mixture smooth.

Stir in thyme, salt, horseradish and pepper.

Can be made up to 2 days ahead and reheat, covered, in microwave or oven.




PUMPKIN TRIFLE                                      Serves 8


½ cup granulated sugar

3 tablespoons cornstarch

2 ½ cups milk

1 Ontario egg, lightly beaten

1 ½ teaspoons vanilla

1 cup cooked mashed Ontario pumpkin

1 teaspoon cinnamon

½ teaspoon each: ground ginger and nutmeg

Pinch salt

1 pound cake (400 g)

Whipped cream


1. In medium saucepan whisk together sugar and cornstarch. Whisk in milk until smooth.

Cook and stir over medium heat until boiling and thickened, 8 to 12 minutes.

(Microwave: mix in large glass bowl; MW on high 4 to 6 minutes, whisking twice during



2. Stir a bit of the hot milk mixture into egg to warm it. Whisk egg into milk mixture.

Cook or MW on medium for about 1 minute. Stir in vanilla.


3. In bowl, season pumpkin with cinnamon, ginger, nutmeg and salt. Whisk into custard.

To prevent skin from forming, place plastic wrap directly on surface; refrigerate until cold,

a few hours.


4. To assemble trifle, cut cake into ¾-inch cubes. Place half in an 8-cup glass dish. Spoon

half of the custard over cake. Repeat with remaining cake and custard. Cover and refrigerate

4 hours or overnight before serving. At serving time garnish with whipped cream.