Recipes Menu Shortcut Recipes for Home-cooked Meals by Holly Rowland Homemade in a Hurry by Andrew Schloss, Raincoast/Chronicle, $24.95 This cookbook should be made a national treasure for people who love good food but haven’t the time or the inclination to spend hours in the kitchen. And most James Bayites have tiny kitchens that make exotic meals not only frustrating but also exhausting. There is only one problem. This cookbook contains more than three hundred Shortcut Recipes for Delicious Home-cooked Meals, and they are all so taste-tempting that it makes choosing just one most difficult. Perhaps if time allows I might try and sneak in an extra one. Home cooks need a few shortcuts to get a delicious meal on the table in quick time. And our local supermarkets are literally overflowing with an incredible variety of high-quality convenience food. Anyone who watches The Food Network will be familiar with that cute little gal who gets a meal ready in half an hour. She opens the ‘fridge, takes out the packages of ready-sliced veggies or whatever. Then she goes to her pantry and picks the boxes or bottles of ingredients she needs. This saves all that prep time. So, you too can produce a fabulous meal in minutes with this super-dooper new cookbook. Yes, there are lots of recipes for vegetarians, and all the recipes are fresh, fabulous and fun! And for those of us who might like to make some of the ingredients (available in packages in supermarkets) from scratch there is a special chapter containing 20 great recipes: from Roasted Caramelized Onions and Vegetables, through all sorts of Toasted Nuts and Seeds, Flavoured Oils and Vinegars, to Hummus and Curry Simmer Sauce. Salmon Sandwiched with Feta and Smoked Salmon 4 servings 1-½ pounds salmon fillet, at least 1 inch thick, bones and skin removedsalt and ground black pepper to taste 4 ounces (about 1 cup) crumbled feta cheese   ½ teaspoon minced garlic, fresh or jarred organic 2 teaspoons chopped fresh dill 2 ounces smoked salmon, finely chopped 2 tablespoons extra-virgin olive oil Directions: Heat oven to 500 degrees F. Cut the fillet in half horizontally into 2 thin fillets and season with salt and pepper. Mix the cheese, garlic, dill, smoked salmon, and 1 tablespoon of the olive oil in a bowl. Season with salt and pepper. Sandwich the cheese mixture between the 2 fillets. Grease a baking pan with some of the remaining olive oil. Place the sandwiched fillets in the pan and coat with the remaining oil. Bake until the fish browns on the surface and flakes to gentle pressure, about 10 minutes (8 in a convection oven). Serve immediately. Bourbon-Braised Turkey Breast, 4 servings 4 servings 1 boneless turkey breast, about 4 pounds salt and ground fresh pepper to taste 1 tablespoon vegetable oil   1 onion, halved and sliced 1 cup bourbon 1 can (about 1 ounce) condensed chicken broth Directions: Season the turkey with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Place the turkey breast in the pan, skin-side down; cook until well browned, scattering the onion around the turkey halfway through. Turn the turkey, pour the bourbon over the top, and boil for 1 minute. Add the chicken broth, reduce the heat to a simmer, cover, and cook until a thermometer inserted in the centre registers 165 degrees F, 40 to 50 minutes. Rest the turkey for about 5 minutes, then slice and serve. Recipes Menu