Luscious Garlic-Salt-Rosemary Marinade

It's the fourth day of sun, maybe the fifth. I'm so giddy that summer's finally arrived, I'm losing count.

With no time to waste, I've dusted off the grill and whipped up a quick marinade for chicken.

A chile-fennel-infused salt rub from Vancouver's Meat & Bread became the base, with the addition of six to eight cloves of garlic. Who's counting?

Then more chile and fresh rosemary from the garden. With a few quick turns in my volcanic stone molcajete a luscious fragrant paste was revealed. A hit of olive oil aids in making it a lovely cohesive mass.

I love using chicken legs with the back attached, separating one from the other and slathering the meat with the marinade. (Cooking Tip: I like to slash the fattest part of the legs, which allows not only the marinade to penetrate the flesh, but also quickens cooking time).

Let the chicken marinate for at least an hour.

Heat up your grill to at least 400 and let the magic begin.

Turning a few times, this quick dish takes about 20 minutes tops to cook.

A Caesar salad is the perfect accompaniment for this herbaceous, salty, garlicky wonder made with a house dressing (ratio of 1 egg yolk to 1/2 cup of olive oil, plus garlic, anchovies, a shot of Worcestershire sauce, cracked pepper, salt and lemon juice).

The salad gets a turn of cracked pepper and flakes of freshly grated Parmesan, and dinner is served.

Some field notes: Any cut of chicken will work for this marinade but chicken legs with the back attached is one of the most economical cuts around and is full of flavour with all those bones.

If you don't own a mortar and pestle, a sharp chef's knife will create the same paste using a technique of mashing and chopping the ingredients on a cutting board.

The marinade was created totally on the fly and I encourage you to do the same. You can substitute tarragon, basil, oregano or marjoram for the rosemary, throw in lemon zest, more or less garlic, and eliminate fennel all together. Just let the summer heat inspire you.

Flourless Walnut Cake

Walnuts are used throughout the world in a myriad of ways from sauces and medicines, pickled whole or used in liqueurs to being ground for making tortes and cakes. This versatile nut can be found growing throughout Europe and Japan, in southeast Canada, California, Mexico and Argentina.

When ground, walnuts are used to great effect in flourless cake recipes, adding denseness and flavour when coupled with egg yolks, and beaten egg whites.

The following flourless walnut cake is one of my favorites to make, and I'm sure it will make a great addition to your culinary repetoire especially if guests have a wheat allergy or are gluten intolerant. Or are just plain deserving of a delicious dessert.

I prefer to hand chop walnuts for the desired effect. Make sure you have a sharp knife.

If you're making this for restaurant use, you most likely will use a food processor on the pulse setting.

Once baked, let is cool a few minutes before removing the sides. Be aware that the cake will fall in the centre but don't be alarmed .........

because you're going to cover the cake with a nice thick layer of whipped cream that's been infused with coffee.
Sprinkle some extra chopped walnuts over the cake sides and top. Slice and serve.

Since I made this cake on Canada Day, I sprinkled it with pomegranate seeds for a festival red note. I've also enjoyed the cake with fresh seasonal berries but it's also just right as it is, served with cups of strong coffee. Enjoy!

Flourless Walnut Cake with Coffee-infused Whipped Cream

Oven 350 degrees F

10 inch springform pan - bottom buttered

1 1/2 cups plus 8 Tbsp. walnuts, chopped fine, still maintaining texture

6 large eggs, separated

3/4 cup sugar

1 1/2 cups whipping cream

4 1/2 Tbsp. powdered sugar

1 1/2 tsp. instant coffee, dissolved in 2 tsp. whipping cream

1 tsp. vanilla extract

Preheat the oven.

Using a food processor on the pulse setting, or by hand, chop walnuts until fine and crumbly - NOT UNTIL A PASTE. Set aside 4 to 6 Tbsp. for garnish)

Using electric beaters, beat yolks in a large bowl until light and fluffy. Gradually add the 3/4 cup sugar, beating until well blended. Stir ground walnuts into the yolk mixture.

In another bowl, and using clean beaters, beat egg whites until stiff but not dry. Fold the whites into the yolk-nut mixture in two additions.

Transfer to the prepared springform pan and baked until set and the centre comes out clean when checked with a bamboo skewer. (around 40 minutes).

Cool 5 minutes before removing the sides of pan, and cool completely.

Topping

Beat cream, powdered sugar, dissolved coffee mixture and vanilla until stiff peaks form. Spread on top and side of cake evenly and sprinkle with reserved walnuts. Cut into wedges and enjoy.