Michael Smith's recipes for make-ahead broth with fish, microwave muffins, and roasted cauliflower (2024)

Michael Smith’s ninth cookbook, “Make Ahead Meals,” is full of tips to help home cooks get organized and get a jump start on meals.

Some of the 100 recipes are designed to be entirely made ahead, while others have components that can be prepared in advance and finished at the last minute.

One of Smith’s favourite recipes in the book is titled “Yesterday’s Tomato Saffron Broth, Today’s Fish.”

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“The basic idea is that on the weekend you make your tomato saffron broth and then the night of dinner all you have to do is bring it up to the heat and chop whatever fish you have that day, just chunk it up, put it right into the broth, and five minutes later it’s done cooking and you’re eating dinner,” he explains.

“It really only takes a few minutes at the last minute. It doesn’t take very long to bring something you’ve already made up to the simmer and fill it up with fresh fish and you’ve got a spectacular dish at that point.”

Here are three recipes to try from “Make Ahead Meals”:

YESTERDAY’S TOMATO SAFFRON BROTH, TODAY’S FISH
Smith advises finishing this broth with firm, fresh fish rather than freezing it with the fish. “Most cooked fish has a hard time with the freeze-thaw cycle and will flake into an unrecognizable mess,” he writes. Instead, freeze the broth alone, then keep an eye out for fresh fish.
Today for tomorrow: Make the broth in advance (see storage tip). Fully cook this dish now and reheat anytime during the next several days.

broth:
splash of vegetable oil
1 fennel bulb, trimmed, cored and chopped
1 or 2 large onions, chopped
4 garlic cloves, minced
2 or 3 big pinches of saffron threads
30 ml (2 tbsp) fennel seeds
1 ml (1/4 tsp) chili flakes
1 can (796 ml/28 oz) diced tomatoes
1 l (4 cups) fish stock, homemade chicken broth, low-sodium store-bought substitute, another can of tomatoes or water
250 ml (1 cup) white wine
2 or 3 bay leaves
to finish on the day:
500 g to 1 kg (1 to 2 lb) fresh fish, cut into large pieces
few splashes of Pernod or other anise-flavoured liqueur

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1. Broth: In a Dutch oven or soup pot over medium-high heat, pour a splash or two of oil. Toss in fennel, onions and garlic and saute until vegetables soften, 3 or 4 minutes. Add saffron, fennel seeds and chili flakes and continue to cook for a minute or so. Add tomatoes, stock, wine and bay leaves. Briefly bring to a boil, then reduce heat to a slow, steady simmer. Simmer, uncovered, for 20 minutes.
2. To Finish with Fish: Bring broth to a boil, reduce heat to a slow, steady simmer and nestle in fish. Cook, very gently stirring so you don’t break up fish too much, until fish is cooked through and tender, 10 minutes or so. Ladle into bowls and top each with a generous splash of Pernod.
makes enough broth for 4 to 6 bowls (easily doubled)
STORAGE TIP
Refrigerate: Tightly seal the broth and refrigerate within 30 minutes of cooking. Store for up to 4 days before reheating.
Freeze: Tightly seal the broth and freeze for up to 30 days. Thaw in the refrigerator for 1 or 2 days before reheating. Tightly seal leftovers and store in the refrigerator for just a few days.

AMAZING MORNING MICROWAVE MUFFINS
If you want a fresh-baked muffin in a hurry, this dry mix can quickly be made up into a treat to pack for school or work.
“You’d be amazed at how good those are,” says Smith. “Like, you just can’t believe what you can pull off in your microwave.”
Simply measure the dry mix and stir-ins into a mason jar with the butter and an egg. When you’re ready for a muffin, crack in the egg and stir together thoroughly.
Experiment with different spices in the base mix; you can also add a spoonful of cocoa powder or chocolate chips.
Today for tomorrow: Make the dry-mix base ahead (see storage tip). The muffins are best enjoyed as soon as you make them.

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dry mix base:
750 ml (3 cups) all-purpose flour
125 ml (1/2 cup) brown sugar
50 ml (1/4 cup) baking powder
15 ml (1 tbsp) nutmeg or favourite baking spice
for each muffin:
50 ml (1/4 cup) of the dry-mix base
50 ml (1/4 cup) of your favourite stir-ins: any nuts, seeds, dried or fresh fruit
5 ml (1 tsp) of butter, softened or melted
1 egg

1. Dry-Mix Base: Whisk together flour, sugar, baking powder and nutmeg.
2. Freshly Baked Muffin: In a standard coffee mug or a 250-ml (1-cup) wide-mouth mason jar, combine dry mix, choice of stir-ins, butter and a freshly cracked egg. Stir well. Microwave for 1 minute. Turn out and enjoy.
makes 1 l (4 cups) of dry mix, for 12 muffins (easily doubled)
STORAGE TIP
Room temperature: Tightly seal and store dry mix for up to 30 days.

A WHOLE HEAD OF ROASTED CAULIFLOWER WITH ROMESCO SAUCE
Elevate cauliflower by roasting the whole head and serve it with tangy Spanish romesco sauce. This condiment is a wonderful make-ahead complement for many dishes, including sandwiches.
If you find the time to roast a few heads of cauliflower in advance, you can add it to stews, pastas, vegetable salads and soups.
Today for tomorrow: Core cauliflower and refrigerate in a self-sealing plastic bag up to 4 days before roasting it. Make the sauce ahead (see storage tip). Fully cook this dish now and reheat anytime during the next several days.

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roast cauliflower:
2 heads of cauliflower
125 ml (1/2 cup) vegetable oil
5 ml (1 tsp) of salt
lots of freshly ground pepper
romesco sauce:
2 roasted red peppers
2 garlic cloves, smashed
handful of fresh parsley
250 ml (1 cup) extra-virgin olive oil
250 ml (1 cup) unsalted roasted almonds
50 ml (1/4 cup) sherry vinegar or red wine vinegar
30 ml (2 tbsp) tomato paste
15 ml (1 tbsp) paprika
2 ml (1/2 tsp) salt
1 ml (1/4 tsp) cayenne pepper

1. Cauliflower: Preheat oven to 180 C (350 F). Turn on convection fan if you have one. Line a baking sheet with parchment paper or foil.
2. Core cauliflower with a paring knife by cutting around stem at a slight angle, creating an easily removable cone. Generously rub surface of cauliflower with vegetable oil, then season with salt and pepper. Place on baking sheet and roast until golden brown and tender, about 90 minutes. You’ll know the cauliflower is cooked through when you can easily pierce it with a wooden skewer.
3. Romesco Sauce: Make this while cauliflower roasts or days in advance. Pile all the ingredients into a food processor and puree until smooth. Serve with cauliflower.
makes 2 heads of cauliflower and 625 ml (2 1/2 cups) romesco sauce, enough for 6 to 8 sides (easily doubled)
STORAGE TIP
Refrigerate: Tightly seal romesco sauce and refrigerate for up to 7 days.
Freeze: Tightly seal romesco sauce and freeze for up to 30 days. Thaw in the refrigerator for 1 or 2 days.
Tightly seal leftovers and refrigerate within 30 minutes of cooking. Store for just a few days.

Source: “Make Ahead Meals” by Michael Smith (Penguin Canada Books, 2015).

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