As Seen on BT September 24, 2009

Metro’s Breakfast TV Menu
Rustic French Bistro
Created by Mairlyn Smith PHEc

To view Bistro Salad and Seafood Bouillapollini click on the the little TV below.





Antipasto platter with olives from the olive bar, Irrestistibles assorted crackers, Summersweet salmon pate, and your choice of cheese*

Bistro Salad

Seafood Bouillapollini with Garlic Toasts

Irrestistibles Bordeaux Cherry Ice Cream with Irrestistibles melted chocolate and a Florentine cookie*


Bistro Salad

1 small fennel, sliced thinly
1 Boston lettuce – Brand Queen Victoria
4 cups (1 L) arugula – Brand Attitude
4 thin slices of red onion

Dressing:
2 tbsp (30 mL) Irrestistibles Extra Virgin Olive oil or Bio Organic Canola oil
2 tbsp (30 mL) Irrestistibles Tarragon Red Wine Vinegar
1 tsp (5 mL) Selections Dijon mustard
2 tsp (10 mL) Bio pure honey

1. Wash and spin Boston lettuce and arugula. Set aside.
2. In a small bowl whisk together oil, vinegar, Dijon mustard and honey.
3. Gently tear Boston lettuce into bite sized pieces and divide evenly between 4-6 plates. Top with arugula, fennel and onion.
4. Drizzle each plate with the dressing, approx 2 ½ tsp. (12 mL) per plate. Serve

Nutrient breakdown per serving based on serves 6:
40 Calories, 2 g Total Fat, 1.5 g Sat Fat, 0 g Trans Fat, 41 mg Sodium, 5 g Carbs, 2 g Fibre






Seafood Bouillapollini
Serves – 6

A cross between a bouillabaisse and a cipollini this fish stew is a blend of fragrant herbs, tomatoes, vegetables, shrimp and scallops. Serve it in wide rimmed soup bowls with garlic toasts for an easy rustic French Bistro make ahead dinner party.

When shopping at your local Metro grocery store you will find the frozen scallops and shrimp in the fish department in freezer bunkers. It’s self serve, so scoop into the resealable plastic bags provided.

2 tbsp (30 mL) Irrestistibles Extra Virgin Olive oil
3 large leeks to equal approx. 4 cups (1 L) cleaned and thinly sliced *
4 cloves garlic, minced
1 large carrot, sliced into ¼ - inch (5 mm) coins
8 small red skinned potatoes cut into quarters
One-796 mL can of Italian whole tomatoes, I used Martelli
Two- 236 mL bottles clam juice, I used Cloverleaf
1 lb (500 g) frozen or fresh scallops, available in the seafood department frozen bulk
1 lb (500 g) frozen or fresh large shrimp, peeled with tails on, available in the seafood department frozen bulk
½ cup (125 mL) finely chopped fresh parsley
¼ cup (60 mL) finely chopped Marvini fresh tarragon, found in the produce department
Cracked pepper
Garlic toasts – recipe below

1. Heat a large heavy bottomed pot over medium heat.
2. Add olive oil and leeks. Sauté for 3-5 minutes stirring often or until the leeks are soft and starting to turn golden brown around the edges.
3. Add garlic, carrots and potatoes and sauté for 2 minutes stirring often.
4. Add canned tomatoes including the liquid and break up tomatoes into quarters in the pot. Add clam juice. Stir well and heat till just starting to boil. Cover, reduce heat and simmer for 40-45 minutes or until the potatoes are soft. (Can be made the day ahead and refrigerated at this point. Day of the party reheat to simmering and continue with Step 5.)
5. Add scallops and shrimp. If using frozen do not thaw. Gently stir in. Return to a simmer and cook for 5 minutes or until the scallops and shrimp are cooked. The shrimp will turn pink and the scallops will look slightly translucent and have small wrinkles on the top and bottom.
6. Divide equally among 6 large rimmed soup bowls.
7. Sprinkle with parsley, tarragon and cracked pepper and serve with garlic toasts.

Nutrient breakdown per serving based on serves 6 without garlic toasts:
355 Calories, 5.8 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 901 mg Sodium ( 641 mg Sodium using no salt added canned tomatoes) 32 g Carbs, 5.64 mg fibre, 34 g Protein


*Cleaning Leeks
Leeks are grown in sand, so you need to give them a really good bath. Best to cut off most of the bitter dark green part. I usually save about 3 inches (8 cm) of the light green part, so the leek is about 6-8 inches (15-20 cm) long once I’ve discarded the really dark green part. Now the issue about the sand. Make a lengthwise cut from the bottom to the top, but just half way through. Stick them in a sink of cold water and fan the leaves out and swish them in the water, finish with a rinse under the running water. Sounds like a lot, but it’s very simple once you get the knack of it.


Garlic Toasts
Preheat broiler
Mix together in a small bowl one large clove garlic, minced with ¼ cup (60 mL) extra virgin olive oil.
Slice one large Irrestistibles Multigrain Ciabatta Baguette into 1-inch (2.5 cm) slices.
Toast bread till both sides are golden brown.
Cool on a wire rack.
Using a small spoon spread a small amount of the oil/garlic mixture on top of each slice.
Serve with Seafood Bouillapollini


* All elements of the appetizers are available at Metro in the Deli section. Florentine cookies are available at most Metro in the bakery department. Metro is a grocery store chain found in Ontario and Quebec.