Spice-Poached Pears

4 cups filtered water
2 cups granulated sugar
1 Seville orange, zest and juice only
1 tsp black peppercorns
1 tsp whole cloves
1 cinnamon stick
1/4 tsp crushed nutmeg
3-4 small winter pears

With a very sharp vegetable peeler, strip long ribbons of very shallow orange zest.

In a medium-large, deep pot, dissolve sugar in water. Add orange zest and juice, along with peppercorns, cloves, cinnamon and nutmeg. Peel pears, leaving stems in tact, and place in poaching liquid. Bring to a gentle simmer, then reduce heat to low. Continue simmering slowly for 1 hour. Remove from heat and strain liquid back over pears, allowing pears and liquid to cool together, completely. Refrigerate in strained liquid once they've cooled to room temperature.

Serve pears with black pepper (or vanilla) ice cream, or a side of pear sorbet.


Cooks Notes: Seville oranges are sour but very fragrant, and most often used for marmalade. If these can't be found at your favourite produce market, use a naval orange.

Chocolate Fortune Cookies

(makes 50...if they all come through intact!)
4 large egg whites
1 cup light brown sugar
3/4 cup plus 1 tbs flour
3 tbs cocoa
1/4 cup plus 1 tbs butter, melted
3 tbs whipping cream
1 tsp vanilla extract
50 fortunes
template

In the bowl of an electric mixer, combine egg whites and sugar. Beat on medium for 30 seconds. Add flour and cocoa. Beat until combined. Add melted butter, cream and vanilla. Beat until combined, about 30 seconds.

Make a template by cutting a 4-inch circle out of a sour cream (or other plastic) lid. Place template on a Silpat-lined baking sheet. Then, using an offset spatula, spread batter evenly across template, making no more than two at a time if you're working alone. Remove template. Bake at 400F for about 5 minutes.

Working quickly, flip cookies over with offset spatula. Roll cookies into a tube. Insert fortune, then press the back of the tube with your finger to fold. Place each cookie in a muffin cup to hold its shape. Repeat with remaining batter.

The Food Snob’s Bologna Cups

(makes 12)
1 tbs, plus 1 tsp butter
1 medium leek, white and light green parts only, finely sliced
1/4 medium red onion, finely diced
1/4 medium red pepper, finely diced
100g oyster mushrooms, trimmed, sliced
1 cup hash browns, par-cooked
5 large eggs
3 tbs cream
12 slices bologna
kosher salt/fresh ground pepper

In a small pot over low heat, melt 1 tbs butter. Add leeks and stir. Cover and cook until very tender. Cool.

In a medium skillet over medium heat, melt 1 tsp butter. Add onion, pepper and mushrooms. Sauté until softened. Season lightly. Cool.

In a large bowl, whisk together eggs and cream. Fold in leeks and veg mix. Transfer to a large liquid measuring cup for pouring.

Fit bologna slices into a muffin pan. Spoon hash browns into cups then cover with egg mixture. Bake at 350F until egg is cooked, about 18 minutes.

Haystacks

(measurements depend on eater preferences)
1 family-sized bag corn or multigrain nacho chips
2-14 oz cans brown beans in tomato sauce
1-14 oz can kidney beans
1 envelope taco seasoning
1 1/2 cups brown basmati rice, cooked
1 1/2 cups chopped dill pickles
1 1/2 cups sliced black olives
3 cups chopped ripe tomatoes
1/2 head red or green leaf lettuce
1 cup grated old cheddar cheese
salsa
sour cream or low-fat Ranch dressing

In a medium pot, combine brown and kidney beans. Stir in taco seasoning and cook over medium-low heat until hot and bubbling.

In the meantime, cook rice, chop veggies and grate cheese. To assemble haystacks, place a handful of nacho chips on a plate. Top with hot beans, rice, cheese, pickles, olives, tomatoes, lettuce and a little more cheese. Dress with salsa and sour cream or Ranch dressing.


Note: Haystacks can easily be porked up with the addition of ground meat in place of some or all of the beans.

Dutch Babies

(serves 4-6)
6 large eggs at room temperature
1 cup milk at room temperature
1 cup all purpose flour, sifted
1/4 tsp pure vanilla extract
1/4 tsp ground cinnamon
5 tbs salted butter

Place 3 medium, or up to six individual serving-sized, cast iron or stainless steel skillets, with oven proof handles, in a 450F oven.

In a large mixing bowl, beat eggs with a whisk, or electric beater fitted with the whisk attachment, until fluffy. Add milk, flour, vanilla and cinnamon and continue beating for another five minutes

When ready, divide butter between skillets. Return to oven for a couple of minutes, then remove, swirling butter to coat bottoms and sides. Add batter to skillets and return to oven immediately. Bake for 20-25 minutes, until pancakes are puffy and golden brown.

Serve with favourite pancake toppings.



Apple, Raisin Topping with Pine Nuts
Peel, core and chop 4 medium Golden Delicious apples. Place 3 tbs butter and 3/4 cup brown sugar in a medium pot and cook until bubbly. Add apples, 3/4 cup golden and 3/4 cup Sultana raisins, 1/2 cup pine nuts. When apples are soft, add 2 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves.

Southwest Chipotle Chicken Wraps

(makes 4 wraps)
4 large cheese-flavoured flour tortillas
2 medium roasted chicken breasts, shredded
1/4 red medium onion, thinly sliced
1/2 medium red pepper, thinly sliced
8 white mushrooms, sliced
2 Roma tomatoes, sliced
4 large leaves butter lettuce
4 oz grated cheddar cheese
1/3 cup light mayonnaise
2 tsp adobo sauce from canned chipotles in adobo sauce

Whisk together mayonnaise and adobo sauce. For a hotter dressing, break up some of the peppers into the mayo.

Divide filling ingredients between the tortillas. Fold opposing ends inwards, then roll up to close wraps. Place wraps, two at a time, onto a preheated panini press and close the lid. Cook until tortilla is toasted and wrap is heated through. Serve immediately.

Meatball Mac & Cheese

1 pound elbow macaroni
3 cups milk
1/4 cup butter
6 tbs all purpose flour
8 oz old cheddar, grated
2 oz mozzarella, grated
about 16 meatballs, cooked
1/2 tsp garlic powder
2 tsp onion flakes
kosher salt/fresh ground pepper

Breadcrumb Topping:
2/3 cup fresh, toasted bread crumbs
1 tbs butter, melted

Bring a large pot of salted water to a boil. Add macaroni and cook until pasta is slightly underdone. Drain.

In a medium pot, scald milk. When hot, set another medium pot over medium heat and melt butter. Add flour and whisk, constantly, to form a roux (paste). Gradually add milk, whisking constantly, until mixture thickens and comes to a simmer. Fold in cheddar. Season to taste.

In a large bowl, fold together macaroni and cheese sauce. Transfer to a baking dish and top with meatballs and mozzarella. Toss bread crumbs with butter and add to top of pasta. Bake in a 350F 20 to 25 minutes, until cheese is hot and bubbly.

Austen Day Beef Stew

2 tbs canola oil
1/4 cup all-purpose flour
2 pounds lean stewing beef, cubed
1 large leek, sliced, white and pale green parts only
2 medium yellow onions, sliced
4 medium red potatoes, large diced
2 large carrots, medium diced
1 medium celeriac, medium diced
5 cloves garlic, coarsely chopped
1-20 oz can plum tomatoes with liquid
1 cup red wine
1 cup beef stock or water
3-4 springs whole fresh thyme
1 bay leaf
kosher salt/fresh ground pepper

In a large skillet, heat oil over medium-high heat. Dredge beef in flour and sear in skillet (this may need to be done in two batches), turning to brown on all sides. Transfer to the bowl of a large crock pot. Deglaze skillet with red wine and add wine to pot along with leek, onions, potatoes, carrots, celeriac, garlic, tomatoes with liquid, and herbs. Add water. Set pot to cook for eight hours. Discard herbs. Season to taste. Serve with fresh buttermilk scones.

Warm Honeyed Ice Cream

(You'll need a chemical scale for this recipe, accurate to the 10ths of grams)
306 g 6% milk fat yogurt
230 g cream cheese
80 g honey
154 g water
1 vanilla bean, scraped
pinch kosher salt
11.55 g methylcellulose

In a blender, puree together yogurt, cream cheese, honey, vanilla seeds and salt, just until mixture comes together (do not aerate). Meanwhile, bring water to a boil and immediately whisk in methylcellulose. Add to first mixture and puree until just emulsified. Chill.

To make ice cream, bring a pot of water to a boil. Turn off heat. Using an ice cream scoop, scoop up ice cream base, wiping off edges of utensil. Immerse ice cream scoop in hot water. When ice cream sets, gently displace it into the water, allowing to poach for about one minute (depending on size of scoop). Reheat water and repeat with remaining mixture.

Once set, drain ice cream briefly on a paper towel. Allow to cool somewhat before serving (ice cream will soften and "melt" as it cools and tempers).


Where to find it: For methylcellulose and other weird and wonderful culinary chemicals and ideas, visit www.dcduby.com. For an accurate scale, check out the "mini digital scale" at Source Electronics.

Blue Caesar Dressing

2 whole anchovy fillets packed in oil, drained and finely chopped
1 oz sharp Blue Cheese, such as Tiger Blue from Poplar Grove
5 whole cloves garlic, roasted in olive oil until soft
2 tsp garlic infused olive oil (from roasting)
1 tbs whole capers, coarsely chopped
1 tbs Port
1 cup good quality or home-made mayonnaise
2 dashes hot sauce (or to taste)
1 tsp freshly cracked black pepper (or to taste)
kosher or sea salt to taste

In a medium bowl, gently whisk together all ingredients, adjusting seasoning to taste. Serve over Romaine lettuce hearts and sprinkle with extra cracked black pepper and kosher or sea salt.



Where to find it: For Poplar Grove’s Tiger Blue, which is made in the style of a stilton and is also excellent served over a good steak, visit Okanagan Grocery, next to Cod Father’s in Kelowna’s Mission area. Or visit Poplar Grove’s website at www.poplargrove.ca/cheese. For those a little shy about blue, try their Naramata Bench Blue. A milder, creamier offering with only a hint of that characteristic stink.

Thin Crust Pizza Dough

3 1/2 cups all purpose flour, plus more for rolling out dough
2 tsp active dry yeast
2 tsp kosher or sea salt
2 tsp granulated sugar
1 1/3 cups warm water
1 tbs olive oil

In the bowl of an electric mixer fitted with the paddle attachment, combine flour, yeast, salt and sugar. Turn mixer on low and gradually add the water and olive oil until the dough comes together. Continue kneading on low for 8 to 10 minutes, until dough is smooth and elastic.

Transfer dough to a large, oiled bowl. Cover with plastic wrap or a clean, lint-free, tea towel, and set aside in a warm place to rise until doubled in size, about 2 hours.

To roll out the dough, punch down and divide into four equal balls. Place, one at a time, on a floured work surface and press down with your fingers, stretching it with your hands, until dough has doubled in width. Using a floured rolling pin, roll out until dough is 8 to 10-inches in diameter. Transfer to a hot pizza stone that’s been sprinkled with cornmeal to prevent sticking. Top with your favourite ingredients. Bake at 400F until done. Repeat with remaining balls.


Topping Suggestions

Caesar Pizza (pictured)
Generously brush pizza dough with garlic-infused olive oil. Top with whole roasted garlic cloves, anchovies, capers and provolone cheese.

Pizza Margherita
Brush dough with garlic-infused olive oil. Top with thinly-sliced Roma tomatoes and sliced mozzarella. Bake, then drizzle with olive oil, sprinkle with sea salt and garnish with fresh basil.

Healthy Split Pea Soup

1 lb dried split peas, rinsed and drained
6 cups homemade, salt-free chicken stock
1 large onion, chopped
2 large carrots, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
2-3 tbs grape seed oil
1 medium, lean smoked turkey leg
1/2 tsp chopped fresh rosemary
1 whole bay leaf
fresh ground pepper
salt-substitute, such as Mrs. Dash, to taste
In a large pot, heat grape seed oil over medium heat. Add onion, carrots and celery. Sauté until onion is translucent. Add garlic and cook for another minute. Add split peas, chicken stock, smoked turkey leg, rosemary and bay leaf. Bring to a boil, then reduce heat and allow to simmer until peas are soft, about an hour.
Remove turkey leg and bay leaf. Using a hand-held blender, blend soup, leaving it somewhat chunky. Remove meat from turkey leg, chop and stir back into soup. Place back on heat and season to taste.

New Year's "Cookies" (Portzelky)

2 1/4 (or 1 pkg) active dry yeast
2 tsp sugar
1/2 cup warm water
2 large eggs
1 cup milk
1 tbs melted butter, cooled slightly
2 cups raisins, rinsed and tossed with 2 tbs flour
2 tbs sugar
1/2 tsp salt
2 tsp baking powder
approx. 3 1/2 cups all-purpose flour
canola oil for frying
Proof yeast by combining first three ingredients. Set aside until frothy. Whisk yeast together with the eggs, milk and melted butter. Mix in floured raisins.
In a large bowl, whisk together sugar, salt, baking powder and flour. Add to yeast mixture and combine with a fork to form a very heavy batter. Cover with a clean tea towel and set aside in a warm place for about 1 1/2 hours, or until mixture is doubled in bulk.
Heat oil in a heavy pot to 370F (use a candy thermometer). Drop batter by tablespoonfuls and fry until golden brown. (Tip: To prevent batter from sticking to spoon, dip spoon in hot oil before scooping batter). Remove from oil and drain on a paper towel-lined baking sheet. Dust with powdered sugar, toss in granulated sugar or glaze with doughnut glaze. Makes about 40.

Eggnog Bread Pudding

4 large eggs
2 1/2 cups store-bought eggnog
1/4 cup brown sugar
2-4 tbs dark rum
1 lb day old cinnamon-raisin bread, about 12 slices
softened butter for bread and baking dish
Butter an 8-inch square baking dish. In a medium bowl, whisk together eggs, eggnog, brown sugar, and rum.
Moderately butter one side of each slice of cinnamon-raisin bread and cut into 1/2 cubes. Place bread in prepared dish and pour eggnog mixture over top. Let stand for five minutes. Gently push bread down into custard. Refrigerate for 2 hours, occasionally pushing bread down into custard.
Preheat oven to 375F. Place bread pudding dish into a larger baking dish. Add enough boiling water to bottom pan to come 1 inch up the side of the dish with the bread pudding. Bake until pudding is puffed up and golden brown, about 50 minutes. Remove dish from water bath and let cool slightly. Cut into squares. Serve pudding with warm eggnog.

Sweet Potato Kugel

2 tbs canola oil (olive, if you're being authentic), plus more for dish
1 large onion, chopped
1 large sweet potato, coarsely chopped
2 large carrots, peeled and coarsely grated
2 large baking potatoes, peeled and coarsely grated
3 large eggs
1 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup fresh chopped parsley
1 tsp paprika
1/4 cup matzoh meal
Lightly oil a 7 cup baking dish. Heat oil in a heavy skillet over medium-low heat and add onions. Sauté until soft, about 10 minutes.
Using a strainer, squeeze excess water from potatoes, then place in a large bowl along with grated sweet potato, carrots and onions. Mix in eggs, salt, pepper, parsley, paprika and matzoh meal.
Heat baking dish in a preheated 350F oven for five minutes. Transfer kugel mixture into the dish and spread evenly. Bake for about 1 hour until set and lightly browned. Let rest for five minutes before serving.

Where to find it: Matzoh meal, the crumbs of the cracker-like unleavened bread for which it’s named, can be found in the ethnic section of your favourite supermarket. Use it in this recipe, and as a substitute for bread crumbs in other recipes.

Whipped Shortbread (makes 4 dozen)

1 pound butter, room temperature
1 cup icing sugar
1/2 cup cornstarch
3 cups all-purpose flour
1 tsp pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth. Sift together icing sugar, cornstarch and flour. Gradually add to creamed butter, in fourths or fifths, beating slowly until just combined. Add vanilla, then increase speed to high and whip for about 10-15 minutes, occasionally stopping to scrape down sides with a rubber spatula. Batter is finished when it is very fluffy and white.
Add batter to a large pastry bag fitted with a star tip. Pipe onto Silpat-lined baking sheets and bake at 350F for about 15 minutes. Do not allow to colour. Let cool completely on sheets.
To store in batches for Christmas, transfer cookies to airtight containers, lining each layer with paper towel or parchment paper. Freeze for up to a month.

Brown Sugar Waffle Rollups

(note: the more butter, the crunchier the waffles)
1 3/4 cups all-purpose flour
1 tbs baking powder
2 tbs brown sugar
3 large eggs, well beaten
4-8 tbs butter, melted
1 1/2 cups milk
1 1/2 tsp vanilla
In a medium bowl, whisk together flour, baking powder and brown sugar until well combined.
In a small bowl, whisk together eggs, butter, milk and vanilla. Make a well in the centre of the dry mixture and pour in the wet ingredients. With a fork, gently bring ingredients together, just until combined. Mixture will be slightly stippled, like muffin batter.
Ladle 1/2 cup of batter at a time onto a heated Panini press. Spread out the batter with the back of the ladle and close the lid. Bake until the waffle rollup is golden. Continue with remaining batter, keeping rollups warm in a 200F oven.
To serve, fill each rollup with vanilla ice cream and cover with berries or your favourite syrup.

Crock Pot Beef Curry

2 1/2 to 3 lbs lean beef, cubed
2 tbs canola oil
2 large cooking onions, sliced
5 medium red skinned potatoes, scrubbed and cubed
3 tbs Patak’s (or other) brand mild curry paste
1 tbs Patak’s (or other) brand vindaloo paste
water to cover
1/2 cup white vinegar
kosher salt/fresh ground pepper
Heat oil in a large skillet over medium-high heat. Add beef and sear on all sides. Transfer beef, along with onions, potatoes and curry pastes to bowl of a large crock pot. Add water, just to cover ingredients. Turn heat to high and simmer for at least 4 hours, until beef is very tender. Add vinegar and season with salt and pepper. Continue simmering for another half hour. Adjust seasoning to taste.
Serve curry with cooked basmati rice and/or warm Indian flat bread such as naan or chapatties.

Chunky Organic Peanut Butter Cookies

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
3/4 cup butter, softened
2/3 cup chunky organic peanut butter
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup roasted, salted peanuts, coarsely chopped
2 tsp pure vanilla extract
In a medium bowl, whisk together flour, baking soda and cinnamon.
In the bowl of an electric mixer, cream together butter and peanut butter until combined and pale in colour; about 2 minutes. Add brown and granulated sugar and mix until combined. Mix in eggs and vanilla, then gradually add in flour mixture, mixing until just combined. Fold in chopped peanuts. Chill for 15 minutes.
Drop batter from a 1 ounce scoop onto Silpat-lined baking sheets. Flatted each cookie slightly with a fork. Bake at 350F for about 10-13 minutes, until lightly golden. Let sit for 5 minutes before transferring to a cooling rack to cool completely. Store in airtight containers for up to three days.
Note: dough freezes well and can be stored, frozen. Shape into rolls and wrap tightly in plastic wrap. Place wrapped dough in freezer bags. Thaw rolls slightly and slice into cookie-sized rounds. Place on baking sheets and bake.

Versunkener Apfelkuchen (German "Sunken Apple" Cake)

3 medium cooking Golden Delicious, or other cooking, apples
juice from one lemon
1/4 cup brown sugar
2 cups all purpose flour
2 tsp baking powder
2/3 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1/4 cup light cream
2 tsp vanilla extract
zest from one lemon

Peel, core and thinly slice apples. Place in a medium bowl and sprinkle immediately with lemon juice to prevent discolouration. Toss carefully with brown sugar. Set aside.
Butter and flour an 8"x11.5"x2.5" glass baking pan. Whisk together flour and baking powder. Set aside.
In the bowl of an electric mixer, cream together butter and granulated sugar. Add eggs, one at a time. Add cream, vanilla and lemon zest. Add flour mixture in quarters, beating until just smooth. Batter should be the consistency of pound cake batter.
Spread batter evenly into prepared pan. Press apple slices into batter in rows. Drizzle with liquid in the bottom of the bowl. Bake for about 40 minutes at 350F, until a tester comes out clean. Cool completely before serving.

Bequia Pumpkin Soup

(recipe by Susan Toy of Bequia)
1/4 lb chorizo sausage, casing removed, crumbled
1 medium onion, coarsely chopped
3 cloves garlic, minced
1 stalk celery, coarsely chopped
1 quart chicken stock
2 1/2 (6 cups) lbs peeled, seeded Hubbard or banana squash,
chopped into 1/2 inch dice
1 yellow potato, peeled and diced
2 large carrots, peeled and coarsely chopped
1-2 tbs habanero hot sauce
1/3 cup cream
kosher salt/fresh ground pepper/white pepper
In a heavy, large pot, sauté chorizo for 1-2 minutes. Add onion, garlic and celery and cook until onions are translucent. Add stock, squash, potato and carrots. Bring to a simmer and cover. When squash and potatoes are tender, remove from heat. Cool slightly, then puree using an immersion blender. Return to heat and return to serving temperature. Add hot sauce and cream. Season to taste.

Lightly Spiced Lamb Skewers

1 1/2 lbs trimmed leg of lamb
2 stalks fresh rosemary, stripped, coarsely chopped
3 cloves garlic, peeled, coarsely chopped
2 tsp chilli powder
1/8 tsp fresh ground pepper
Cut lamb into 1 inch cubes. In a medium bowl, combine herbs and spices. Toss lamb to coat on all sides. Cover and refrigerated for a few hours or overnight. Thread lamb onto 6 bamboo skewers.
Cook on an outdoor grill, or sear meat in a hot skillet, turning to cook on all sides until medium rare, or to desired doneness. Serve with roasted butternut squash, garlic smashed potatoes and other favourite vegetables or side dishes.
Note: Try the same rub on different meats, including beef and chicken, and even salmon.

Sandra Giesbrecht’s “Hotty Prize Winning Chilli” (serves 6-8)

2 lbs stewing beef, diced
1 large, yellow onion, chopped
6 cloves garlic, finely minced
2 tbs vegetable oil
1/3 cup mild chilli powder
1 1/2 tsp dried oregano leaves
1 1/2 tsp dried basil leaves
1 1/2 tsp cumin powder
2-3 tsp red pepper flakes (optional)
1 bay leaf
2 (14.5 oz) cans diced tomatoes (un-drained)
15 oz can tomato sauce
7 oz can diced green chillies
2 tbs packed brown sugar
2 tsp salt
1/2 tsp pepper
1 tbs Tabasco
1 tbs white vinegar
1 bottle/can beer
In a small bowl, combine first 5 dried spices. In a large pot over med-high heat, brown beef; drain off fat. Add onion and garlic; cook until softened. Push beef/onion mixture to one side. Heat oil on empty side, then add spice mixture and cook for 30 seconds, stirring constantly. Combine with beef. Add tomatoes, tomato sauce, green chillies, brown sugar, salt, pepper, vinegar, Tabasco, beer and bay leaf. Bring to a boil, cover and reduce heat. Simmer 3-4 hours, removing lid for last 30 minutes. Discard bay leaf. Serve with warm cornbread.

Sour Cream Raisin Pie with Brown Sugar Meringue

1 prepared, blind-baked, deep dish pie shell
1 cup golden raisins
2 large eggs, separated
1 cup sour cream (not light)
3/4 cup brown sugar
1 tbs flour
1 tbs rum
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch salt
In a large bowl, whisk together yolks and sour cream. Whisk in 1/2 cup of the brown sugar, flour, rum and spices. Fold in raisins. Pour mixture into prepared pie shell and place in a 400F oven. Bake for 10 minutes, then reduce temperature to 350F and bake another 30 minutes, until filling is set. Cool to room temperature.
In a large bowl, beat egg whiles until they hold soft peaks. Gradually add remaining brown sugar, beating until meringue holds stiff peaks. Spread over surface of pie, sealing it to the edges of the crust. Bake until meringue is golden, about ten minutes.

Thanksgiving Casserole

2 medium onions, chopped
3 tbs butter
1/3 lb mushrooms, sliced
2 1/2 cups diced, cooked turkey
2 Farmer's sausages (about 2/3 lb), diced
2 cups bread stuffing
2 tbs chopped parsley
pinch thyme
kosher salt/fresh ground pepper to taste
2 tbs curry paste
1 cup rice
2 cups hot turkey or chicken stock
In a large skillet, melt 2 tbs of the butter over medium heat. Add onions and sauté until tender. Add mushrooms and sauté about another 2 minutes. Transfer to a large baking dish and combine with turkey, sausage, stuffing and seasonings.
In the same skillet, melt the remaining tbs butter. Lightly sauté the rice. Combine with other ingredients in casserole. Pour in hot stock. Cover tightly and bake at 375F until liquid is absorbed and rice is tender. Add more hot stock if necessary.

Pumpkin Cream Cheese Muffins

1 pkg (8oz) cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
In the bowl of an electric mixer, beat cream cheese sugar and egg together until smooth. Refrigerate.
3 1/3 cups all purpose flour
2 cups packed brown sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground ginger
3/4 cup vegetable oil
4 large eggs
2/3 cup water
2 1/2 cups fresh (or canned) pumpkin puree
1 cup chopped pecans (optional)
or 2/3 cup butterscotch chips (optional)
In a large bowl, whisk dry ingredients together. In a separate bowl, beat together oil, eggs, water and pumpkin. Add to dry mixture and, using a wooden spoon, mix together with a few strokes, just to combine. Fold in pecans or butterscotch chips.
Line or prepare 24 regular-sized muffin tins and evenly divide batter. Make a small well in the centre of each muffin and drop in about a tablespoon of the cream cheese mixture. Bake at 350F for 20 minutes, or until a tester inserted in the centre of the muffins comes out clean. Cool in muffin tins for 10 minutes, then remove and place on a pastry rack to cool completely.

Simply Tomato Soup with Roasted Tomato Garnish

(generously serves 4)
2 lbs ripe field-ripened Roma (or other meaty) tomatoes, seeded
1 medium white onion
2 tbs butter
1 cup chopped fresh basil
approximately 1-2 tbs sugar
kosher salt/fresh ground pepper
Roughly chop onions. Melt butter in a large pot over medium heat. Add onions and cook until softened. Core and coarsely chop tomatoes. Add to onions. Heat until the juices from the tomatoes begin to simmer. Reduce heat to low. After about 15 minutes, add basil. Using an immersion blender, blend until smooth. Add sugar, adjusting amount depending on tomatoes’ sweetness. Season with salt and pepper to taste.
For roasted tomato garnish: Halve several (about 3 per serving) red and yellow grape tomatoes. Drizzle with extra virgin olive oil, sprinkle with kosher salt and fresh ground pepper. Roast tomatoes in oven, at 350F, until soft. Place a few of the roasted grape tomatoes on top of bowls of soup. Drizzle soup with olive oil.
Serving suggestions: Serve tomato soup with slices of crusty bread topped with Port Salut, or other favourite, cheese. Sprinkle with kosher salt and fresh ground pepper, then toast in the oven until cheese is hot and bubbly.

Raspberry-Peach Breakfast Smoothies

(makes 2 meal-sized smoothies)
2 fresh peaches (or equivalent frozen), pitted, peeled, sliced
2 cups fresh or frozen raspberries
2 cups 2% Balkan-style plain yogurt
1 cup 1% or skim milk
4 tbs ground flax seeds
2 tbs honey (or sweeten to taste)
2 tsp matcha powder
Combine all ingredients in a blender. Blend until smooth.
Where to find it: Matcha--a very fine Japanese tea powder--is available in specialty tea shops, including Blenz locations.

Healthy additions:
The berries and matcha tea in this smoothie pack antioxidants, and the flax seeds are a source of omega-3s. For extra benefits, consider a few more healthy add ins. (As always, consult your doctor or nutritionist regarding daily amounts and any concerns).
add unsweetened protein powder, but not until the end of blending, to avoid over-frothing the mixture.
blend in a daily amount of multivitamin powder to fill in any missing dietary gaps throughout the day.
for non-dairy, substitute silken tofu for the yogurt and orange juice in place of the milk.
lecithin can increase the body's ability to fight memory loss.
add vitamin E for healthy skin.
according to the experts at Jugo Juice, just one ounce of wheat grass has all the nutritional benefits of more than a kilogram of leafy greens.

Back to School Wraps

Tuna Salad Filling for Wraps
2 cans flaked light tuna, drained
2 tbs finely chopped red onion
1/2 roasted red pepper, chopped
1 tbs capers
1/2 cup stuffed green Manzanilla olives, sliced
3 banana pepper rings, chopped
3 tbs chopped sun dried tomatoes (reconstituted or in oil, drained)
1/4 cup shredded parmesan
4 tbs extra virgin olive oil
kosher salt/fresh ground pepper
butter lettuce
Toss together tuna with red onion, red pepper, capers, olives, hot peppers, sun dried tomatoes and parmesan. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper. Line wraps with butter lettuce. Spread a generous amount of filling into the centre and roll up, folding the ends inside. Wrap wraps in parchment paper and pack in totes with freezer packs to keep cold until lunchtime.

Roasted Vegetable Filling for Wraps
1 large stalk broccoli
3 or 4 florets cauliflower
1/2 red pepper
1/4 red onion
3 medium carrots
3 portabella mushrooms
olive oil for drizzling
1 tbs balsamic vinegar
1 cup light mayo
kosher salt/fresh ground pepper
Boursin cheese for spreading
butter lettuce
Roughly chop vegetables. Drizzle with olive oil to coat. Place on a baking sheet and roast at 400F for about ten minutes, until vegetables are softened. Transfer to a mixing bowl. Drizzle with balsamic vinegar and additional olive oil. Season. Cool completely. Chop vegetables more finely. Fold in mayo.
Spread each wrap with 2 tsp Boursin cheese. Follow directions as above.

BBQ’d Chipotle and Lime Chicken

1 whole “9 cut butchered” chicken
(or equivalent breasts and thighs)
juice from 1/2 lime
2 shallots, coarsely chopped
1 tbs coarsely chopped fresh herbs, such as rosemary, tarragon and sage
2 oz tequila
2 chipotle peppers (canned in adobo sauce), coarsely chopped
2 tbs vegetable oil
fresh ground pepper
Toss chicken in marinade ingredients to coat. Place chicken, along with lime husk, in an airtight container, or deep-sided baking dish, covering tightly with plastic wrap. Refrigerate for at least 2 hours or overnight to allow flavours to develop.
When ready to cook, preheat grill. Discard lime husk, chipotles and shallot pieces. Place chicken on cooking surface, sprinkle with kosher salt, and grill until done.

Herbed French Beans with Pea Shoots & Pancetta

1 lb French beans
1 oz (2 tbs) butter
2 tbs flour
1 cup vegetable stock
1 1/2 oz dry white wine
3 tbs cream
1 tbs chopped mixed herbs
1/2 cup pea shoots, leaves and fine stems only
1 oz pancetta, crumbled
1 tbs fresh squeezed lemon juice
zest of 1/2 lemon
kosher salt/fresh ground pepper
Cook beans in boiling, salted water until just tender. Drain. Meanwhile, place a medium pot over medium heat and melt butter. Whisk in flour and cook for 1 minute, whisking constantly. Remove from heat and gradually whisk in vegetable stock and white wine. Return to heat and simmer for 2 minutes, whisking, until mixture is a little thicker than the consistency of heavy cream. Remove from heat once again, then add cream, mixed herbs, pea shoots, pancetta, lemon juice and lemon zest. Season to taste with salt and pepper. Gently toss beans together with sauce, garnish with more pea shoots and pancetta. Serve immediately with a favourite fish entrée.

Hot & Sour Soup

1/2 oz dried mixed wild mushrooms
7 oz roasted chicken breast, shredded
2 tsp cornstarch
9 cups home made chicken stock
3 large slices ginger
1 package (350g) firm tofu, 1 cm dice
1 cup julienned carrots
1/2 cup rice wine vinegar
3 tbs soy sauce
1 tbs chilli sauce
1/4 cup cornstarch, mixed into a small amount of water
2 egg whites
pea shoots and scallions to garnish
Soak mushrooms in water for 15-20 minutes, until softened. Slice thinly. Toss shredded chicken with cornstarch. Set aside. Meanwhile, bring chicken stock to boil. Add mushrooms and ginger. Reduce heat and simmer for 10 minutes. Remove ginger.
Add chicken, tofu and carrots. Simmer for 2 minutes, then add rice wine vinegar, soy sauce and chilli sauce. Simmer for another 5 minutes. Stir cornstarch into soup to thicken. Turn off heat and add egg whites, stirring gently.
Place pea shoots and scallions in serving bowls and ladle hot soup over top.

Raspberry Cream Cheese Tarts

1/2 cup butter, softened
1/2 cup icing sugar
1 cup all-purpose flour
8 oz cream cheese, softened
5 tbs sugar
1 tbs fresh-squeezed lemon juice
1 tsp lemon zest
12 oz fresh, ripe raspberries
Butter tart pans. Preheat oven to 350F. With an electric mixer, cream together butter and icing sugar. Add flour and mix until just combined. Press into, and up the sides of, two 6-inch fluted tart pans (or equivalent other pans). Prick all over with a fork. Refrigerate for at least 30 minutes to prevent crust from shrinking in the oven. Bake 15-20 minutes, until lightly golden. Cool completely.
For the filling, cream together cream cheese and sugar. Beat in lemon juice and zest. Spread into cooled pastry using an offset spatula. Top with spirals of fresh raspberries. Dust tops with more icing sugar and garnish with mint sprigs. Serves 8.

Peach Ice Cream

4 large, locally sourced, ripe peaches, peeled and pitted
2 tbs fresh squeezed lime juice
6 farm fresh egg yolks
2/3 cup granulated sugar
2 cups table (18%) cream, from local dairy
1 cup milk, from local dairy
1 tbs pure vanilla extract
In a food processor, puree three of the peaches together with the lime juice. When smooth, push through a sieve to remove any remaining peach skin. Coarsely chop remaining peach. Set aside.
In a small bowl, whisk egg yolks together with sugar until pale yellow and thickened.
In a medium pot over medium-low heat, bring cream and milk to a simmer. Remove from heat and gradually whisk in egg yolk mixture. Return to low heat and cook, whisking constantly, until mixture is thickened enough to coat the back of a wooden spoon. Strain and set aside to cool to room temperature.
Stir peach puree, chopped peaches and vanilla into ice cream mixture. Cover and chill until cold. Transfer mixture to an ice cream maker and freeze according to the manufacturer's directions.

Casarecce Pasta Salad with Turkey and Dijon

1 lb dry pasta such as casarecce or fusilli
2 small zucchini
1/2 medium red onion
1/2 medium red pepper
oil for coating veg
1 cup halved grape tomatoes
5 oz cooked, seasoned turkey breast
4 slices smoked, cooked bacon
1 cup light mayonnaise
1/2 cup whole grainy Dijon mustard
1/4 cup honey
2 tbs white vinegar
kosher salt/fresh ground pepper
Cook pasta to al dente. Drain and rinse under cold water. Set aside. Meanwhile, coat zucchini, onion and pepper with vegetable oil and season with salt and pepper. Place on a preheated outdoor grill and cook until soft. Chop into small pieces.
In a small bowl, combine light mayonnaise, Dijon, honey and vinegar. Season to taste with salt and pepper. In a large bowl, toss pasta with dressing. Toss in roasted vegetables, turkey and bacon, followed by grape tomatoes. Adjust seasoning. Refrigerate for an hour before serving to allow flavours to develop. Serve with slices of crusty bread and wedges of smoked gouda.

Crispy Falafel

(makes one dozen falafel balls)
2 1/2 cups canned, rinsed & drained chickpeas
1/2 small onion, chopped
1/4 cup peeled & grated zucchini
1 clove garlic, chopped
2 tbs fresh squeezed lemon juice
1 tbs water
1/2 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp baking soda
1/2 cup finely chopped fresh herbs
(equal amounts parsley, mint & basil)
kosher salt/fresh ground pepper to taste
In the bowl of a food processor, combine half the chickpeas, onion, zucchini, garlic, lemon juice, water, spices and baking soda. Puree. Transfer to a large bowl. Pulse remaining chickpeas just until still chunky. Stir into first mixture, also adding herbs, salt and pepper.
With your hands, form into 12 two-inch patties. Place on a parchment paper lined baking sheet, cover with plastic wrap and refrigerate for 30 minutes.
To cook, add a small amount of vegetable oil to a well-seasoned skillet over medium heat. Add falafels, a few at a time, and cook until golden, 3 or more minutes on each side.
Serve in split pitas stuffed with butter lettuce, tomatoes, red onions, feta and hummus, tzatziki and/or baba ganouj.
Note: Falafels also make excellent filling for lettuce wraps.

Apricot Jam

(makes about 4 cups)
3 pounds apricots
3 1/4 cups granulated sugar
1/3 cup water
zest and juice from one lemon
Halve apricots and remove pits, discarding all but 5. Place pits inside a folded kitchen towel and break open with a flat meat tenderizer or hammer. Save inner seeds and discard shells.
Coarsely chop apricots. In a large, heavy bottomed pot, combine apricots, seeds, sugar, lemon zest and water. Bring to a boil, stirring constantly. Continue cooking for about 15 minutes, stirring frequently, until thickened. Skim off foam as it rises to the surface. Stir in lemon juice. Discard seeds. If preserving for storage, ladle jam into sterilized jars. Close with snap lids and rings and process filled jars according to jar manufacturer's directions. When finished, let stand until cooled. Jars are sealed when sealer lids snap down.
Jam can also be left unprocessed and stored in the refrigerator for up to a month. Simply ladle hot jam into jars and let cool completely before closing with lids.

Note: Apricot seeds add a subtle almond flavour to the jam, but are toxic when uncooked. Be sure to cook jam thoroughly. Alternatively, add five whole almonds to the cooking process.

Everyday White Loaves

3 tsp active dry yeast
12 fl. oz warm water
4 fl. oz whole milk or half & half at room temperature
1 tbs unsalted butter, melted
2 tsp sugar
2 tsp sea salt
3 3/4 to 4 cups unbleached bread flour
Proof yeast in water until frothy, about 10 minutes. In a large bowl, whisk together sugar, salt and bread flour. Add yeast mixture, milk and melted butter. Bring together with a fork. Turn out onto a lightly-floured surface. Knead 10 minutes, incorporating a little extra flour only if necessary, to form a soft, elastic dough.
Place in a lightly-oiled bowl. Cover with a lint-free tea towel and set in a warm place to rise for 1 hour, or until nearly doubled. Turn out onto work surface, divide and form into two loaves and place into two lightly buttered 1 lb bread pans. Cover and allow to rise until nearly doubled. Place in a 425F oven. Mist inside of oven with water just before closing. Bakes loaves for 20-25 minutes, until crust is golden. Remove loaves from pans and let cool.

Plum Streusel Cupcakes

2 1/4 cups all purpose flour
3/4 cup granulated sugar
3/4 cup butter
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 large egg
1/2 tsp pure vanilla extract
1 pound frozen plums
2 tbs brown sugar
In a small pot, stew plums with brown sugar until softened. Remove fruit with a slotted spoon and continue simmering liquid to a syrupy consistency. Add back to fruit.
In a large bowl, whisk together flour and sugar. Thoroughly cut in butter using a pastry blender, until mixture resembles coarse crumbs. Set aside 2/3 cup of crumbs. Into the remaining crumbs, combine baking powder and soda. Make a well in the centre.
In a small bowl, whisk egg and vanilla into buttermilk. Add to dry mixture and bring together with a fork until just moistened (muffin consistency).
Prepare or line a 12 muffin tray. Fill each cup half way with batter. Divide fruit evenly between cups, then top with remaining batter. Mound with streusel. Bake in a 350F oven for 25 minutes, until a tester inserted in the centre of the cupcakes comes out clean. Place tray on a rack to cool at least 5 minutes before un-cupping to serve warm. If not serving warm, remove cupcakes from tin and cool completely.

Lunch Salad with Stuffed, Grilled Chicken Breast

(serves 4 for lunch, 2 for dinner)
1-boneless double chicken breast, skin on
1 slice bacon, cut in half
1 clove garlic, crushed
1 sprig rosemary, stripped, chopped
kosher salt/fresh ground pepper
Loosen skin. Mix together garlic, rosemary, salt and pepper. Stuff each side of chicken breast with bacon and herb mixture. Season outside with salt and pepper. Grill. Slice and serve with:
4 servings herb salad mix
1/2 medium, ripe avocado, sliced
1/2 medium mango, diced
1 on-the-vine tomato, wedged
1 yellow bell pepper, rubbed with olive oil, seasoned & grilled
24 sugar pea pods, rubbed with olive oil, seasoned & grilled
8 slender stalks broccolini, blanched in salted water
1 large radish, very thinly sliced
Serve drizzled with favourite vinaigrette (such as caramelized onion and chevre) and sprinkled with coarse salt and fresh ground pepper.

Tabbouleh with Feta (serves 10)

1 cups bulgur (cracked wheat)
1/3 cup extra virgin olive oil
zest and juice of 1 large lemon
1 cups finely chopped green onions (green parts only)
2 cups chopped fresh parsley leaves
1/2 cup chopped fresh mint leaves
3 medium tomatoes, seeded and finely diced
1 English cucumbers, seeded and finely diced
3/4 cup finely crumbled feta
kosher salt/fresh ground pepper
In a large bowl, cover bulgur with warm water. Set aside for at least one hour. Drain thoroughly. Whisk together olive oil and lemon juice. Toss together bulgur, onions and herbs, tomatoes, cucumbers, feta and lemon zest. Add dressing and toss. Adjust seasoning to taste. Cover and refrigerate for at least one hour to allow flavours to develop. Tabbouleh may be served on its own as a salad or side dish, or stuffed in pita pockets for fresh and easy picnic fare.

Gingered Carrot Cake

2 1/2 cups sifted all-purpose flour
1 tbs ground cinnamon
2 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup brown sugar
1 cup granulated sugar
3/4 cup grape seed oil
1/4 cup buttermilk
4 large eggs
2 tsp vanilla
1 cup unsalted pistachios, finely chopped
1/2 cup chopped crystallized ginger
2 cups (packed) finely-grated carrots
1-14 oz can crushed pineapple, drained
1 cup flaked coconut
Butter the inside of a bundt pan and preheat oven to 350F.
Whisk together first 5 ingredients. In another bowl, using an electric mixer, beat together sugars, grape seed oil and buttermilk. Beat in eggs, one at a time, then vanilla. Beat in flour mixture, followed by nuts, ginger, carrots, pineapple and coconut.
Pour batter into prepared pan. Bake until tester inserted in centre comes out clean, about 55 minutes. Cool on a rack for 1 hour. Gently loosen cake from pan and turn out onto rack to cool completely.
Frosting
8-oz package cream cheese, softened
1/4 cup unsalted butter, softened
3/4 cups powdered sugar
1/4 cup canned sweetened cream of coconut
1/2 tsp vanilla
pistachios and chopped ginger to decorate
Beat together cream cheese and butter until smooth. Beat in powdered sugar, then cream of coconut and vanilla. Chill 30 minutes.
Place cake on platter. Spread a thin coating of frosting over entire cake. Chill cake and remaining frosting 30 minutes before spreading second coating. Decorate and chill for 1 hour before serving.

Kahr Saiko Kroeung (Cambodian Sweet Beef)

2 pounds top sirloin, cubed
1-inch piece fresh ginger, peeled, thinly sliced
2 (or more) large dried chillies
3 cloves garlic, finely chopped
1/4 cup finely chopped red onion
1/2 cup water
5 tbs olive oil
3 tbs sugar
1 tbs soy sauce
kosher salt/fresh ground pepper
1 cup homemade chicken stock
1 cup coconut milk
2 tbs tamarind concentrate
brown basmati rice
cilantro
Combine beef with ginger and marinate for an hour or more. Discard ginger.
Puree chillies, garlic and onion together with water. Heat oil in a large pot over medium-high heat. Add chilli puree and cook for 2 minutes. Stir in beef, sugar, soy sauce, salt (or, if you prefer, fish sauce) & pepper and chicken stock. Bring to a boil, then reduce heat and simmer, uncovered, for 40 minutes. Add coconut milk and tamarind concentrate and simmer a further 20 minutes, until sauce is thickened. Adjust seasoning to taste. Serve over brown basmati rice and garnish with cilantro.

Beef Vindaloo

4 lbs lean beef, cubed
6 or more small fresh red chillies (remove seeds to diminish heat)
3 cloves garlic, minced
1/2-inch piece fresh ginger, peeled, minced
3/4 cup vinegar
1 tsp whole cumin seeds
1 tsp whole coriander seeds
1/2 tsp whole cardamom seeds
1 tsp whole fenugreek seeds
1 tsp ground turmeric
1 tbs brown sugar
1 1/2 tbs ghee (clarified butter)
Place beef in a large glass bowl. In a food processor, process chillies, garlic, ginger, vinegar, spices and brown sugar into a paste. Pour over beef and toss to coat. Chill for several hours, or overnight, occasionally tossing mixture.
Heat ghee in an over-sized skillet over medium-high heat. Add beef, reserving marinating liquid. Cook until beef is browned, then add reserved marinade and bring to a simmer. Reduce heat to medium-low. Simmer, covered, for about 30 minutes, or until beef is tender and cooked. Serve over basmati rice.

Raita
(traditionally served for its cooling effect on the palate)
1 large English cucumber
kosher salt
1 tsp ground cumin
2 shallots, very finely chopped
1 1/2 cups plain, whole milk yogurt
1 tsp lemon juice
Peel cucumbers. Cut in half lengthwise and remove seeds with a spoon. Finely slice, then place in a strainer and sprinkle with salt and let stand for 15 minutes. Rinse under cold, running water and drain well. Combine with remaining ingredients. Serve chilled.

Orange & Fennel Biscotti

3 cups all-purpose flour
2 tsp baking powder
1/4 cup butter, softened
1 cup granulated sugar
4 large eggs
2 tbs Triple Sec
2 tsp pure vanilla extract
2 tbs fennel seeds, lightly toasted
fine zest from one large orange
2 tbs "coffee sugar" (large granule, unrefined sugar)
Sift together flour and baking powder into a bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add three eggs, one at a time. Add Triple Sec and vanilla. Gradually mix in flour mixture until combined. Mix in fennel seeds and orange zest.
Turn out onto a lightly-floured surface. Divide in half. Roll halves into 12-inch logs. Flatten slightly and transfer to a Silpat-lined baking sheet. Beat remaining egg and brush over surface of dough. Sprinkle with coffee sugar. Bake 35 minutes at 325F. Transfer to a wire rack to cool for 20 minutes. Reduce oven to 300F.
Slice logs on the diagonal into about 16 pieces each. Transfer to baking sheets and bake for 8 minutes. Turn over and bake another 8 minutes. Cool completely.

apple butters

Rosemary Apple Butter
(makes 1 cup)
2 1/2 lbs organic Gala apples, cored, peeled, sliced
2 cups unsweetened apple juice
3 whole rosemary sprigs
2 whole cinnamon sticks
8 whole cloves
In a large pot over medium heat, cook apples together with apple juice, rosemary, cinnamon and cloves for 30 minutes, until thoroughly soft. Drain juice and discard spices. Purée apples, then pass through a fine sieve using the back of a ladle, until nothing remains but a somewhat dry pulp. (This step takes a bit of effort, but is worth the results). Discard pulp. Transfer apple butter to a smaller pot and place back over heat until thickened to the consistency of baby food.
An ideal accompaniment for meats such as duck, pork loin or roast chicken. Also makes an ideal preserve (follow standard guidelines for preserving). Double or triple recipe and use the smallest size jelly jars to save for special occasions or give as gifts.

Cinnamon Apple Butter
(makes 1 cup)
21/2 lbs apples, cored, peeled, sliced
2 cups unsweetened apple juice
1/4 cup brown sugar
1/2 tsp ground cinnamon
2 tsp fresh lemon juice
Follow above method.
Spread on toasted brioche or homemade pancakes

Playoff Nachos

1 325g package Fresh Is Best nachos
6 oz Colby Jack cheese
6 oz jalapeno mozzarella
1/4 small red onion, small dice
1 large, ripe tomato, small dice
1/4 red pepper, small dice
1/4 orange pepper, small dice
1/4 yellow pepper, small dice
1 or more fresh jalapenos, thinly sliced
For the meat toppings:
1/2 lb extra-lean ground beef
2 chorizo sausages, cut out of casings and crumbled
1/4 white onion, small dice
1 small red pepper, small dice
(or an equal amount of red, yellow and orange)
1 tbs vegetable oil
2 tbs Cajun spice
1/2 tsp garlic powder
1/2 tsp cumin
kosher salt/fresh ground pepper
In a medium skillet, heat oil. Add onion and red pepper and sauté until softened. Add ground beef and sauté until cooked. Season with Cajun spice, garlic powder, cumin, salt and pepper. Cook chorizo in a separate, small skillet.
On a large platter, layer nachos with the various toppings, finishing with cheeses. Bake at 425F until cheese is melted and bubbly. Serve with salsa, guacamole and sour cream.

Not Your Bottled Ketchup

(shown served with 1 oz "Sliders")
2 pounds fresh, ripe tomatoes
1 small white onion
6 peppercorns
1 tsp dried thyme
1 tbs brown sugar
1 tbs white vinegar
1 tbs extra-virgin olive oil
kosher salt/fresh ground pepper
Coarsely chop tomatoes and onion. In a medium pot over low heat, cook tomatoes and onion together with peppercorns and thyme. Stew until thoroughly softened. Using the back of a soup ladle, push mixture through a sturdy sieve. Discard solid matter. Return liquid to pot and place over medium-low heat. Add brown sugar and vinegar. Simmer for 45 minutes or longer, until mixture thickens to desired consistency (will be somewhat thinner than bottled brands). Add olive oil. Season with salt and pepper to taste.

Double Chocolate Pecan Cookies

1 cup butter, room temperature
1 cup brown sugar, packed
2 large eggs
1 1/2 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
2 cups rolled oats
1 cup shredded coconut
4 oz white chocolate chunks
4 oz dark chocolate chunks
6 oz pecans, coarsely chopped

In the bowl of a large electric mixer, cream together butter and brown sugar until light and fluffy. Add eggs, one at a time, followed by vanilla.
In a separate bowl, sift together flour, baking soda and baking powder. Add to butter mixture in thirds, until incorporated. Mix in oats, coconut, chocolate chunks and chopped pecans. These final additions may have to be done by hand, using a stiff wooden spoon, if your mixer isn't powerful enough to cope with the dense mixture.
Drop cookie dough by heaping tablespoons onto Silpat-lined cookie sheets and bake at 350F for about 12 minutes, until just beginning to turn golden. Let cookies cool on baking sheet for a couple of minutes before transferring to a cooling rack. Repeat with remaining dough. Makes approximately 3 dozen cookies.

coffee recipes

Black Forest Mocha
2 shots (1 1/2 oz each) espresso
4 oz steamed milk
1 oz chocolate syrup
1 oz kirsch
1/2 oz triple sec
chocolate whipped cream
chocolate shavings
maraschino cherry
Drizzle chocolate syrup into cups. Add kirsch and triple sec, freshly-pulled shots of espresso, followed by steamed milk. Top with whipped cream, chocolate shavings and cherry.
Cafe Miel
2 shots (1 1/2 oz each) espresso
8 oz steamed milk, generously foamed
1 tbs honey, plus more for drizzle
Drizzle honey into cup. Add freshly-pulled shots of espresso, followed by steamed milk and foam. Drizzle with additional ribbons of honey.
Indonesian Espresso
1 shot espresso
1 rounded tsp condensed milk
Spoon condensed milk into demitasse cup. Pull shot of espresso over top. Do not stir.
Treacled Dark Coffee with Cream
6 oz strong, dark coffee such as French or Espresso roast
1 tsp molasses
light cream to taste
Drizzle molasses into cups. Add hot coffee and cream.
(The molasses can dominate the flavour of the coffee, so err on the side of less rather than more).

vanilla shortcakes with last year's compote

(note: a correction has been made to this recipe. In the original publications, the butter was accidentally omitted.)

2 cups all purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 cup cold butter
3/4 cup milk
1/4 cup cream
1 large egg
1/2 tsp vanilla
2 tsp vanilla sugar for sprinkling
1 1/2 lbs frozen fruit, stewed with 1/2 cup brown sugar
In a large bowl, whisk together flour, sugar and baking powder. Cut in butter. Measure milk and cream in a glass measuring cup. Whisk in egg and vanilla. Make a well in the centre of the dry ingredients. Add milk/egg mixture and bring together with a fork in a few quick strokes. Mixture should be sticky. Drop batter by spoonfuls onto a Silpat-lined baking sheet and bake at 325F for about 17 minutes. Let cool on a wire rack for 5 minutes. Makes eight shortcakes.
To serve as shown, gently stew 1 lb frozen apricots with 1/4 cup brown sugar. Thicken juices with a little cornstarch dissolved in cold water, then added to the fruit. Repeat same with 1/2 lb frozen raspberries.
Split each vanilla shortcake horizontally and place the bottoms in dessert dishes. Spoon warm stewed fruit over, then top with second halves of shortcakes. If desired, serve with whipped cream or ice cream.

play dough

2 cups all purpose flour
1 cup salt
2 1/2 tsp cream of tartar
1 tbs vegetable oil
In a medium pot, whisk together dry ingredients. Stir in water and oil. Place over medium heat and stir with a heavy wooden spoon, scraping the bottom and sides. Cook about five minutes, until dough comes together and is thick and stiff.
Transfer to an electric mixer fitted with a dough hook and knead until smooth and workably cool. Divide into four equal parts. Add 6 or more drops of food colouring to each portion. Wearing disposable gloves and working on a non-staining surface such as a Silpat mat, knead colour into each ball of dough. Store in airtight containers.

Chocolate Hot Cross Buns

approx 4 cups white bread flour
2 1/2 tsp active dry yeast
5 tbs cocoa
1/4 cup sugar
1 1/2 tsp salt
1 cup whole milk
2 large eggs, plus one for glazing
1/4 cup butter, melted then cooled
1 tsp vanilla
3/4 cup chocolate chips
white chocolate for piping
Heat milk to body temperature. Proof yeast in milk until foamy (about 10 minutes). Whisk in eggs, butter and vanilla. In a large bowl, whisk together flour, cocoa sugar and salt. Add milk mixture and bring ingredients together with a fork. Turn out onto a lightly-floured surface and knead 5-7 minutes to form a soft, elastic dough. When finished, incorporate chopped chocolate. Return dough to bowl, cover and allow to rise in a warm place for about 1 3/4 hours, until doubled.
Turn out dough. Divide and shape into 16 buns and place on a large Silpat-lined baking sheet. Cover and allow to rise until doubled. Cut crosses into the top of each bun. Brush tops with an egg beaten together with a little water. Bake in a 375F oven for about 18 minutes.
When buns are completely cool, pipe melted white chocolate into the marks made before baking.

Spicy Peanut Ginger Beef

1 lb thinly sliced beef
1 Serrano chilli, finely diced
1/2 cup ginger, sliced and chopped
6 cloves garlic, chopped
3 tbs Sambal
1 tbs soy sauce
1/2 tsp kosher salt
1/4 tsp black pepper
vegetable oil for deep frying
Combine all ingredients except the beef into a marinade. Toss beef in marinade. Refrigerate 2 hours. Toss beef in a light batter of:
1/2 cup flour
1/2 cup cornstarch
2 tbs vegetable oil
2 tbs chilli oil
2/3 cup water
Deep fry in 360F oil, separating slices as they’re dropped into the hot oil, until just cooked. Drain on paper towels. Heat oil to 400F and deep fry a second time, until crispy but still tender. Drain. Serve with peanut sauce.
for the sauce:
1 400ml can coconut milk
1 cup peanut butter
1/4 cup sweet chilli sauce
1 tsp Thai red curry paste
1 Serrano chilli, finely dices
3 tbs Sambal
2 tbs Mirin
2 tbs soy sauce
1 tbs finely diced ginger root
Combine in a medium pot over low heat until warm and melted together.


Where to find it: Mirin is a sweet, liquid, Asian cooking seasoning available, along with the Sambal and sweet chilli sauce, in Oriental markets or where Asian products are found.

Curried Potato and Cauliflower Soup with Dumplings

1/4 cup butter
1 large white onion, chopped
4 cups peeled and diced baker potatoes
3 cups chopped cauliflower florets
8 cups chicken stock or water
2 tbs curry powder
kosher salt/fresh ground pepper
1/4 cup sour cream
Melt butter in a stock pot over medium-low heat. Add onions and cook until translucent. Add curry powder and cook 1 minute. Add remaining ingredients, reserving 1 cup of the cauliflower, and bring to a simmer. Cook until vegetables are tender. Puree with a handheld blender. Season to taste. Add remaining cauliflower and return to heat.
For the dumplings:
In a small pot, bring 1 cup water, 2 tbs butter and 1 tsp salt to a boil. Remove from heat. Thoroughly stir in 1 1/3 cups flour. Let cool. Transfer mixture to a large bowl. Stir in two eggs, 1/2 cups chopped parsley or cilantro, 1 tsp ground coriander and 1 tsp pepper.
Drop dumpling batter by teaspoonfuls into simmering soup. Close lid tightly (no peeking!) and cook for 10 minutes. Remove from heat and stir in sour cream.

Cajun Mac & Cheese Cakes

(adapted from a recipe by Colleen Hossack)
1 lb macaroni or other pasta, cooked
3 cups béchamel, freshly prepared
2 tbs butter
1/4 red onion, finely diced
1 small white onion, finely diced
1 1/2 cups fresh or frozen corn niblets
1 cup grated old cheddar
1 cup grated smoked gouda
2 tbs Cajun spice blend
kosher salt/fresh ground pepper to taste
2 eggs, beaten with 1 tbs water
2 cups bread crumbs
vegetable oil for pan-frying
Melt butter in a skillet over medium-high heat. Add onions and corn. Sautee until onions are translucent and corn is tender.
Stir cheeses and Cajun spice into warm béchamel. Season to taste, then fold in pasta, onions and corn. Adjust seasoning. Transfer pasta mixture into a large baking dish and refrigerate several hours until firm. Turn out of dish and cut into cubes. Dredge each in egg, then bread crumbs. Pan-fry, turning to cook until golden on each side.

Santa Fe Ranch Dip

1/2 cup light mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
2 tbs chopped fresh chives
2 tbs salsa (optional)
1 chopped, seeded jalapeno (optional)
1 tbs Cajun powder
1/2 tsp granulated garlic
kosher salt/fresh ground pepper to taste
In a small bowl, whisk together first three ingredients. Stir in herbs and seasonings. Cover and refrigerate for two hours to let flavours develop. Serve with assorted fresh vegetables.

Seeded Wheat Bread

(makes one large, or two smaller, loaves)
1 1/2 cups whole wheat flour
1 1/3 cups unbleached bread flour
1 cup multigrain flakes and seeds
1 1/2 tsp active dry yeast
2 tsp sea salt
approx 1 1/2 cups warm water
butter for greasing bread pan
Dissolve yeast in warm water and set aside to proof for ten minutes. Meanwhile, whisk dry ingredients together in a large bowl. Then, using a pastry scraper, slowly add water to flours, incorporating until dough comes together. Turn out onto a floured surface and knead for ten minutes to form an elastic dough.
Return dough to bowl and cover with a lint-free kitchen towel. Set aside in a warm place to rise for 1 1/2 hours, or until about doubled in bulk. When risen, remove dough from bowl using pastry scraper. Place on a lightly-floured surface and knead a few times. Form into a loaf and place in a large, buttered loaf pan. Cover with towel and let rise another 1 1/2 hours, until about doubled.
Place a pizza stone in the oven and preheat to 450F. Just before adding bread, mist oven with water. Bake for about 20 minutes, until crust is browned and sounds hollow when tapped. Turn out onto a wire rack to cool completely.

Dark Chocolate Cream Pie

For the Crust:
1 3/4 cup chocolate graham crumbs
3/4 cup finely chopped pecans
5 tbs butter
Melt butter. In a small bowl, combine crumbs, pecans and butter. Press into a pie plate and bake at 350F for 8 minutes. Set aside to cool completely.
For the Filling:
2/3 cup sugar
1/4 cup cornstarch
2 tbs unsweetened cocoa powder
pinch salt
6 large eggs
2 cups milk (skim, 1% or 2%)
1/2 cup whipping cream
7 oz semisweet chocolate, chopped
2 tbs dark rum
1 tsp vanilla extract
In a heavy-bottomed, medium pot, whisk together sugar, cornstarch, cocoa and salt. Whisk in eggs to form a thick paste. In a separate pot, scald milk and cream. Gradually add hot milk to egg mixture, whisking over medium-high heat until mixture thickens. Let boil, whisking, for 1 minute. Add chopped chocolate and whisk until chocolate is melted and mixture is smooth. Remove from heat and add rum and vanilla. Whisk constantly while mixture cools for 5 minutes. Transfer to crust. Chill at least 2 hours or overnight, until cold. Top with whipped cream and chocolate shavings.

Golden Raisin Ricotta Cheesecake

Crust:
5oz graham crumbs
5 tbs butter, melted
1 1/2 cups golden raisins
1/3 cup Demerara rum
3/4 cup water
Filling:
4 large eggs, separated
1/2 cup plus 2 tbs sugar
1 kg ricotta
1/2 cup sour cream
5 tbs flour
zest of 1 orange
zest of 1 lemon
1/2 tsp vanilla extract
Line bottom of a 9-inch springform pan with parchment paper. In Combine melted butter and graham crumbs. Press into springform. Bake at 350F for 8 minutes.
Bring raisins, rum and water to a boil. Reduce heat, then simmer until liquid evaporates. Arrange over crust.
In a large bowl, using an electric mixer, whisk together egg yolks and 1/2 cup of the sugar until pale in colour; 2 minutes. Beat in ricotta, sour cream, flour, citrus zests and vanilla.
In a separate large bowl, beat egg whites until soft peaks form. Add remaining sugar, beating until glossy. Fold into batter in two additions. Spread batter over top of raisins. Bake 50 minutes or longer, until a tester inserted in centre comes out clean. Let cool on a wire rack for 15 minutes, then run a sharp knife around the edge to prevent cracking. Refrigerate at least 6 hours or overnight before slicing with a hot, dry knife.

Yukon Potato Lyonnaise Pizza

1 tbs butter
5 oz par-cooked new Yukon Gold potatoes, sliced
1 large shallot, chopped and caramelized
1/2 pound prepared pizza dough, rolled to a 10-inch circle
1 tsp yellow cornmeal.
2-3 tsp garlic-infused olive oil
1/4 cup béchamel sauce
1 oz bacon, cooked and crumbled
2 1/2 oz mozzarella, grated
3 oz brie or camembert, sliced
Preheat a 12-inch pizza stone in a 375F oven. Melt butter in a large skillet over med-high heat. Add potatoes and cook until lightly golden. Sprinkle cornmeal on hot stone and arrange dough on top. Brush with garlic oil, then spread with béchamel sauce. Evenly sprinkle half of the mozzarella, followed by the potatoes. Top with remaining mozzarella, slices of brie, crumbled bacon and caramelized shallots. Bake for 17 minutes, until cheese is hot and bubbly in the centre and crust is golden around the edges.

Where to find it: Béchamel is a classic white sauce made by whisking scalded milk into a roux of flour and butter, cooking until smooth and thickened. For complete directions, turn to a comprehensive cookbook such as The Joy of Cooking, or online at cooks.com.

Griddled Maple Pecan Bread Pudding

1 cup maple syrup
approx. 13 oz dense white artisan bread such as
a sour dough baguette
2 tbs butter
4 large eggs
2 1/2 cups milk
1/3 cup brown sugar
1 cup whole pecan halves
Line a large loaf pan with parchment paper and set aside. In a small pot, heat maple syrup over medium heat. Bring to a simmer. Reduce heat to low and continue to simmer until reduced by half. Place pot in a cold water bath to cool thickened syrup somewhat (to prevent it curdling the eggs).
Slice bread and butter one side of each slice. Place slices in a large bowl and set aside. Then, in a medium bowl, whisk together eggs, milk and brown sugar. Pour egg mixture over bread and let soak for five minutes. Layer 1/2 of the bread slices in the bottom of a large loaf pan. Top with 1/2 of the pecans and drizzle with 1/2 of the maple reduction. Repeat with remaining bread, pecans and syrup.
Place bread pan in baking dish and fill second dish with hot tap water, half way up the side of the bread pan. Place in a 300F oven and bake for about an hour and a half. Remove from oven and leave in the water bath another half hour. Refrigerate for several hours or overnight. Turn out pudding and slice. Place slices on a hot, lightly buttered griddle, and cook each side until lightly golden.

Spice-Rubbed Rack of Lamb

1 lamb rack, Frenched
2 tbs ground black pepper
2 tsp brown sugar
1 tsp kosher salt
1 clove garlic, minced
¼ tsp allspice
½ tsp chilli flakes
1 tbs Worcestershire sauce
In a small bowl, blend together spices. Using your fingers, pack mixture onto meaty side of lamb rack. Drizzle with Worchester sauce and rub spices into meat until a paste forms. Place rack in a small casserole dish and set aside for an hour. May be refrigerated overnight.
After an hour, place onto the grilling surface of a preheated BBQ. Turn off one side of the grill and move lamb rack to that side to cook, turning every five minutes, until meat is medium rare. Remove to a cutting board and allow meat to rest for five minutes before slicing. To serve, slice rack between bones with a sharp knife. Serve, two or three per person, with roasted or grilled root vegetables and soft or grilled polenta, or other favourites.

Spiced Chai Hot Toddy

for each serving:
6 oz hot water
1 oz Brandy
1 tsp honey
1 Tazo Chai teabag
1 slice lemon
Steep tea in hot water for two minutes. Stir in Brandy and honey. Squeeze juice from lemon slice into toddy. Serve to cold or flu sufferer.

Rum & Butter Tart Muffins

Adapted from a recipe by The Bean, a coffee shop in Huntsville, ON
¾ cup brown sugar
½ cup butter
2 large eggs, lightly beaten
½ cup milk
2 tbs rum
1 tbs vanilla
2 cups raisins
1 ½ cups flour
2 tsp baking powder
1 tsp baking soda
In a medium, heavy-bottomed saucepan over medium heat, melt butter and sugar together, stirring constantly. Add eggs and milk and whisk constantly until mixture is slightly thickened and beginning to bubble. Remove from heat and add rum and vanilla. Strain into a clean bowl to remove any bits of cooked egg. Stir in raisins and place in refrigerator to cool for 10 minutes.
In a large bowl, whisk together flour, baking powder and baking soda. Add cooled raisin mixture and bring together with a fork until just combined. Divide into 12 lightly-greased muffin cups and bake at 350F for 14-15 minutes, until a tester comes out clean.
Optional: brush tops of muffins with maple syrup when they come out of the oven.

pan-cooked cornbread (for cornbread chorizo stuffing)

1 tbs butter
1 3/4 cups yellow cornmeal
1 tbs sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup milk

Position oven rack in upper third of overn and preheat to 450F. Place a heavy, 9" cast iron skillet inside.

Whisk together the cornmeal, sugar, baking soda, baking powder and salt. In a separate bowl, whisk eggs until froths. Whisk in buttermilk and milk. Add wet ingredients to dry and whisk until just blended.

Add butter to hot pan. Pour in batter all at once. Bake until top is browned and centre is fim when pressed, 20 minutes.

Christmas spritz cookies

½ pound butter, softened
¾ cup granulated sugar
2 large egg yolks
1 ½ tsp vanilla extract
2 ½ cups all-purpose flour
In a large bowl, using an electric mixer, beat together butter and sugar on medium speed until mixture is fluffy and pale. Add egg yolks and vanilla and combine well. Add about 2/3 of the flour and beat until blended. Transfer dough to a clean work surface and knead in the remaining flour. Place in a clean bowl and chill, covered, for 30-40 minutes. Following the manufacturers’ directions for your cookie press, press cookies onto Silpat-lined baking sheets. Decorate with coloured sugars, chopped maraschino cherries and other holiday cookie decorations. Bake at 350F for 9 minutes, until cookies are barely beginning to turn golden around the edges (it should be almost imperceptible). Let set a few minutes, then transfer to cooking racks to cool completely.

grilled naan

2/3 cup warm water
1 tsp active dry yeast
1 tsp sugar
2 cups all-purpose flour
1 tsp salt
2 tbs plain yogurt
¼ cup vegetable oil, plus more to oil grill
1 tbs minced garlic
In a large bowl, whisk together warm water, yeast and sugar until yeast is dissolved. Set aside in a warm place for 10 minutes for yeast to proof.
In another large bowl, sift together flour and salt three times. Add to yeast mixture, along with yogurt and 2 tbs of the vegetable oil. Mix with a fork to bring ingredients together, then turn out onto a lightly-floured surface and knead for about 5 minutes until dough is smooth and elastic. Place dough in a large oiled bowl, cover with plastic wrap and set aside in a warm place to rise for 90 minutes, until doubled in bulk.
Punch down dough and knead for about 5 minutes. Divide into sixths and roll each out into 8-inch rounds. Combine remaining oil with minced garlic.
Preheat and lightly oil grill. Brush one side of each naan with garlic oil and place 2-3 at a time, oiled side down, on hot grill surface. Cook 2-3 minutes, until puffy and lightly-browned. Brush uncooked side with more garlic oil and turn over to finish cooking. Repeat with remaining naans.

turkey cristo sandwiches

8 slices white artisan bread such as French
4 large eggs
2tbs cream
100 grams each smoked & roast turkey breast slices
4 slices each Gouda and Cheddar
butter
salt/pepper
Butter bread and make four sandwiches with turkey and cheese. Trim crusts off sandwiches and cut each in half.
In a medium bowl, whisk together eggs and cream. Season lightly with salt and pepper. Transfer to a small baking dish. Dip sandwiches in egg mixture on all six sides. Place on a lightly-buttered or oiled griddle set over medium-high heat. Cook sandwiches on all sides until the egg is cooked and just barely browned. Serve immediately.

chicken with-a-kick pizza

for the dough
¾ cups warm beer
1 ½ tsp sugar
1 tsp active dry yeast
1 tbs olive oil
¾ tsp salt
1 ½ tsp chilli flakes
2 cups plus 2 tbs flour
2 tsp cornmeal
½ cup pizza sauce
½ pound mozzarella
1 large roasted chicken breast, sliced
½ cup banana pepper rings
½ cup crumbled feta
In a large bowl, whisk together beer, sugar and yeast. Set aside for 5 minutes to proof. When mixture is foamy, add oil, salt and chilli flakes. Add flour and mix with a fork to bring together. Turn out onto a lightly-floured surface, knead for about five minutes, until dough is smooth and elastic.
Place in an oiled bowl and cover with plastic wrap, set aside in a warm place for 90 minutes, until doubled. Punch down and return to a floured surface. Knead a few times. Roll dough into a 12-inch circle. Place on a pizza stone that’s been preheated in a 375F oven and sprinkled with cornmeal.
Spread sauce on dough. Top with 1/3 of the mozzarella, chicken, peppers, feta, then remaining mozzarella. Bake 17 minutes, until cheese begins to brown.

Indonesian Butternut “Knockoff” Soup

3 lb butternut squash, peeled, seeded
1 tbs curry paste
2 medium onions, chopped
2 tbs canola oil
1 tsp whole coriander
1 tsp whole chilli flakes
2 tsp whole fenugreek
1 whole anise pod
1 tsp whole fennel seeds
1 tsp ground cumin
1 tsp ground turmeric
1 tbs ground ginger
½ tsp ground cinnamon
¼ tsp ground cloves
1 clove garlic, pressed
3 tbs brown sugar, or to taste
3 cups water
3 cups V-8 juice
2 (400 ml) cans coconut milk
½ bunch spinach, washed and chopped
salt/pepper
Peel and remove seeds from squash. Cut flesh into large cubes. Combine curry paste with 1 tbs oil. Toss together with squash. Season lightly with salt and pepper. Place on a baking sheet. Roast at 375F for ½ hour. Meanwhile, grind whole spices. Thoroughly combine with pre-ground spices. Heat 1 tbs oil in a large, heavy-bottomed pot over medium heat. Add onions and cook until they become translucent. Add spices and cook for about 1 minute more, stirring constantly.
Place roasted squash in pot with onions. Cover with 3 cups water and V-8 juice; bring to a simmer. Let simmer for 30 minutes. Stir in coconut milk. Using a hand blender, puree soup until smooth. Return to temperature. Stir in brown sugar and chopped spinach. Season with salt and pepper.
When spinach is soft, serve soup over basmati rice or with slices of artisan bread.

Notes: Grind whole spices in a blade-model coffee grinder, but be sure it gets designated it for spices only. Adjust amount of brown sugar depending on how sweet the squash is.

chicken pot pie with biscuit crust

2 tbs butter
1 medium onion, chopped
2 medium carrots, chopped
½ medium red pepper, chopped
1 celery stalk, sliced
8 medium mushrooms, quartered
1 cup fresh or frozen peas
meat from one whole roasted chicken, shredded
1/3 cup flour
2 cups chicken stock, hot
½ cup half and half cream
kosher salt/fresh ground pepper
In a very large skillet or pot, melt butter over medium-high heat. Add onion, carrots and celery. Cook until vegetables are barely tender, about 5 minutes. Add flour and cook for another two minutes, stirring constantly. Add hot chicken stock, whisking until liquid is smooth and simmering. Add mushrooms, pepper, peas and chicken and continue simmering for about 20 minutes to cook flour. Add cream. Season to taste. Transfer to a large casserole dish or several individual dishes. Top with biscuit crust. Bake at 400F until crust is golden brown.

for the biscuit crust:
2 cups flour
4 tsp baking powder
½ tsp salt
¼ cup cold butter
1 large egg, beaten
2/3 cup milk
In a large bowl, whisk together flour, baking soda and salt. Cut in butter. Make a well in centre of mixture. Add milk and egg. Bring together with a fork until just combined. Turn out onto a lightly floured surface and knead a few times. Roll out to cover baking dishes.

pumpkin pie

2/3 cup packed brown sugar
½ cup granulated sugar
2 tbs all-purpose flour
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground ginger
1/8 tsp ground cloves
1 ½ cups pumpkin puree
2 tbs maple syrup
4 large eggs
1 cup whipping cream
2 9-inch pie crusts
In a large bowl, whisk together sugars, flour, salt and spices. In a separate bowl, whisk together pumpkin, maple syrup, eggs and cream. Thoroughly fold dry mixture into wet. Pour pie filling into unbaked pie shells. Place pies on a large baking sheet and bake for 5 minutes at 450F. Reduce heat and continue baking for 25 to 30 minutes, or until centres are set. Let cool completely before serving. Serve unaccompanied, with vanilla ice cream, or cinnamon whipped cream.

broccoli-stuffed cannelloni

1 tbs butter
¼ medium onion, chopped
1 cup ricotta cheese
1 large egg
2 cups broccoli, chopped, cooked, cooled
1 cup shredded Monterey Jack cheese
2 cups tomato sauce
1 ½ tbs ranch dressing
cannelloni shells, cooked
In a medium skillet, melt butter over medium-high heat. Add chopped onion and cook until onion is soft and translucent. Set aside to cool.
In a medium bowl, mix together ricotta and eggs. Add onion, cooked broccoli and ½ of the Monterey Jack. Stuff mixture into cannelloni or manicotti shells.
Combine tomato sauce with ranch dressing. In a glass baking dish, spread ½ of the tomato sauce mixture. Arrange filled cannelloni in the dish, then cover with remaining sauce and Monterey Jack. Bake at 350F until sauce is hot and bubbly and cheese is melted and beginning to brown.

apple upside-down cake

2 cups granulated sugar
2/3 cup butter at room temperature
1 ½ cups milk
2 large eggs
2 ¾ cups sifted flour
1 tbs baking powder
½ tsp salt
1 tsp pure vanilla extract
In the bowl of an electric mixer, cream together sugar and butter. Whisk together eggs, milk and vanilla. Add to butter/sugar mixture. In a separate bowl, whisk together flour, baking powder and salt. Fold into wet mixture in thirds, beating until smooth, being careful not to over-mix.
for the apples:
½ cup butter, melted
1 cup brown sugar
1 tbs ground cinnamon
¾ cup chopped pecans
4 large apples, cored, peeled, sliced
(I used Galas)
Add melted butter to a 13”x9”x2” glass baking pan. Combine brown sugar and cinnamon. Stir into melted butter in pan. Sprinkle with nuts. Arrange apple slices over the nuts and cover with cake batter. Bake at 350F for about 50-55 minutes, or until a cake tester inserted in the centre comes out clean.
Cool cake in pan on a wire rack for just 5 minutes. Loosen edges with a knife. Cover cake pan with a large baking sheet or platter and carefully turn

Potato Risotto

3 medium red, 3 medium gold potatoes
(chopped to small dice, slightly undercooked)
1 tbs butter
1 shallot, finely diced
½ cup pine nuts
1 cup dry white wine
1 ½ cups whipping cream
2 tbs basil pesto
½ cup asiago cheese
kosher salt/fresh ground pepper

In a very large saucepan or pot (a stainless steel wok also works well), melt butter over medium heat. Add shallot and pine nuts. Sautee for 3 minutes. Add wine and simmer to reduce by 3/4. With a wooden spoon, stir in whipping cream. Bring mixture back up to a simmer and allow to cook until it’s reduced by ¼. When reduced, add cooked potatoes. Continuing to simmer, stirring frequently, but gently, until saucy. Stir in pesto and asiago. Season with salt and pepper. Serve immediately.

French Leek and Onion Soup

1 tbs canola oil
2 medium sweet onions, sliced
2 small leeks, white and light green parts only, sliced
2 tbs tomato paste
2 cups Pinot Noir or Merlot
6 cups home-made beef stock
1 tbs brown sugar
1 tsp balsamic vinegar
kosher salt/fresh ground pepper
8 slices French baguette, toasted
¾ cup grated old white cheddar
Add oil to a large soup pot over medium heat. Stir in onions and leeks to coat. Cook, stirring occasionally and watching carefully to prevent the onions from scorching. Continue to stir often, scraping the bottom of the pot with a wooden spoon, until onions are a deep brown. Stir in tomato paste and continue cooking, uncovered, scraping the bottom of the pot often, for about 5 more minutes.
Add wine. When it begins to simmer, reduce heat to medium-low. Simmer until reduced by 90%. Add beef stock. Bring up a boil, then simmer for about ½ hour. Add sugar, vinegar and seasoning.
Ladle hot soup into 4 French Onion Soup bowls. Top with toasted slices of baguette and grated white cheddar. Place bowls on a baking sheet and into a 450F oven until cheese is bubble and just beginning to brown.

lunch muffins with ham, zucchini and cheddar

(makes 12 muffins)
2 ¼ cups all-purpose flour
1 tbs baking powder
1 tsp salt
1 cup milk
¼ cup canola oil
1 large egg
1 cup cheddar cheese
1 cup grated zucchini
1 cup chopped ham (or turkey bacon)
In a large bowl, whisk together flour, baking powder and salt. Make a well in the centre. In a glass measuring cup, whisk together milk, oil and egg. Pour liquid mixture into the dry and bring together with a fork just to moisten ingredients. Gentle fold in cheese, zucchini and ham.
Oil the cups of a regular-sized muffin pan. Divide batter evenly between the twelve muffin cups. Bake at 350F for about 20 minutes, until a tester inserted into the centre of the muffins comes out clean. Let cool and set in pan for about 5 minutes then transfer muffins to a cooling rack to cool completely. Store in an airtight container, or make a double batch and freeze.

Wilma Duffy's cornmeal buns

(makes 2 ½ dozen)
4 cups water
2 tsp salt
1 cup cornmeal
1 cup sugar
1/2 cup butter (reduced by ½ from original recipe)
1tbs active dry yeast
1/3 cup warm water
1 tbs sugar
approx. 7-8 cups flour
In a medium pot over medium-high heat, bring 4 cups of water, salt and cornmeal to a boil, whisking constantly. Once the mixture boils, reduce the heat to medium-low and continue whisking vigorously for 5 minutes. Stir in 1 cup sugar and butter until melted. Remove from heat and set aside to cool completely.
Dissolve yeast in 1/3 cup warm water and 1 tbs sugar. Set aside for 5-10 minutes to proof. Once the yeast has bubbled, stir into cooled cornmeal mixture. Transfer to a very large mixing bowl. Using a stiff wooden spoon, stir in flour until mixtures begins to come together. Turn out onto a lightly-floured surface and knead several minutes to form a soft, elastic dough. Return to a clean, very large, oiled bowl. Cover with plastic wrap and set aside in a warm place for 1 ½-2 hours, or until doubled. Punch down and knead a few times on a floured surface. Form dough into 2 ½ oz buns, place on Silpat-lined baking sheets. Cover lightly with plastic wrap and let rise until doubled. Bake at 350F for 12-14 minutes, until lightly-browned on top.

peach sour cream ice cream

4 large ripe peaches, peeled and pitted
2 tbs fresh-squeezed lime juice
6 large egg yolks
2/3 cup granulated sugar
1 ½ cups table cream (18% MF)
1 ½ cups milk
½ cup sour cream
1 tbs vanilla
In a blender, puree peaches together with lime juice. Push through a fine sieve and set aside.
In a large bowl, whisk together egg yolks with sugar until mixture is thickened and pale yellow. Set aside.
In a medium-large pot over medium-low heat, bring milk and cream to a simmer. Very gradually whisk into egg yolk mixture, then return entire mixture to pot and continue to cook over low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon. Do not let mixture come to a boil. Strain into a clean bowl and place bowl in a cold water bath, stirring occasionally, until the mixture comes down to room temperature. Stir in peach mixture, sour cream and vanilla. Cover and chill until thoroughly cold.
Transfer to an ice cream maker and freeze according to the manufacturer’s directions.

"eat more chicken" burgers

400g ground chicken
1 tsp finely chopped fresh oregano
1 tsp finely chopped fresh thyme
¼ cup chopped “Walla Walla” sweet onion
1 cup finely ground breadcrumbs
1 large egg
2 tsp Mexican seasoning
kosher salt/freshly ground pepper to taste
In a large bowl, combine ground chicken, herbs and onion. Blend in breadcrumbs and egg. Season and form into patties. Cook under a broiler, or on a gas grill, until thoroughly cooked but still moist. Serve with fresh local field tomatoes and lettuce, Armstrong or other cheddar from the Interior, on onion rolls from your local baker.

plum kuken

2 ¼ cups all-purpose flour
¾ cup sugar
½ tsp baking powder
½ tsp baking soda
¾ cup butter
1 cup milk
1 large egg
½ tsp vanilla
about 8 black plums
3-4 tbs brown sugar
Combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a separate bowls, whisk together milk, egg and vanilla and pour over crumbs. Bring mixture together with a fork just to moisten; do not over mix. Spread batter into a prepared 18by13-inch baking sheet. Slice plums and toss in brown sugar. Arrange over batter. Bake at 350F for 25-28 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely before slicing into squares and serving.
Where to find it: For fruit wines to go with the plum kuken, visit Elephant Island Orchard Wines in Naramata (www.elephantislandwine.com).

thai-rubbed salmon with peach pico de gallo

for the Pico de Gallo
1 ripe peach, peeled, pitted and diced
1 ripe white nectarine, pitted and diced
1 tbs finely-diced red onion
½ Anaheim pepper, seeded and finely diced
2 tbs vegetable oil
2 tbs rice wine vinegar
kosher salt/fresh ground pepper
Toss peach, nectarine, onion and pepper together with oil and vinegar. Season to taste with salt and pepper. Set aside to marinate while preparing the salmon.
for the salmon:
1 large wild sockeye salmon fillet
drizzle of oil
2 tsp Spicy Thai Rub
from Maple Leaf Spices
2 tbs maple or brown sugar
kosher salt/fresh ground pepper
Slice salmon fillet into four servings. Season salmon with salt, pepper. Rub with sugar, then Thai spices. Drizzle with oil. Place, skin side up, on a hot BBQ. Cook about 2 minutes, turn over, and cook about another two minutes, until salmon begins to flake apart. Serve with peach Pico de Gallo and grilled vegetables.

Where to find it: Email info@mapleleafspices.ca or visit http://www.mapleleafspices.com/ for information on your nearest retailer.

raspberry lemonade spritzers

1 pound fresh raspberries
2-3 tbs sugar
2 litres lemonade
1 litre chilled club soda
ice
In a medium bowl, gently toss raspberries together with sugar. Set aside for 1 hour, or refrigerate for up to a day. Divide berries into up to 10 glasses and fill with ice. Fill glasses 2/3 to the top with ice cold lemonade, then top with chilled club soda.
For Homemade Lemonade:
6-7 lemons
1 cup sugar
½ cup water
2 litres water
Zest one lemon and juice all lemons. In a medium pot, combine sugar and water. Place over medium heat and bring to a boil, stirring to dissolve sugar. Reduce heat to medium and continue simmering for about 4 minutes, until reduced to about ¾ cup. Stir zest and lemon juice into syrup. When completely cooled, stir mixture into 2 litres of ice cold water.

chicken salad nicoise

breast meat from whole roasted chicken, shredded
1 lb baby red and white potatoes
¾ cup freshly-shelled peas
3 garden fresh carrots, thinly sliced
¼ each small red and orange bell peppers, thinly sliced
1/4 small red onion, thinly sliced
1/3 cup nicoise or other black olives, sliced
3 tbs capers
1 cup fresh basil, finely chopped
2 hard boiled eggs, peeled and quartered
For the dressing, whisk together:
1 tbs basil pesto
2 tsp balsamic vinegar
1 tsp cider vinegar
3 tbs extra-virgin olive oil
kosher salt/fresh-ground pepper
In a large pot, cover potatoes with salted water. Bring to a boil; cook until tender to the tip of a knife. Slice cooled potatoes into thin wedges. Meanwhile, lightly cook peas in boiling, salted water. Drain potatoes and let cool. Drain and rinse peas under cold, running water to cool. In a large bowl, combine potatoes and peas with chicken, carrots, peppers, onion, olives, capers and basil. Toss with dressing. Season with salt and pepper. Serve garnished with egg slices.

cinnamon pull aparts

Dough:
¼ cup sugar
¾ cup warm water
¾ cup warm milk
1 tbs active dry yeast
¼ cup butter, melted
large egg, lightly beaten
½ tsp salt
4 ½ cups flour
In a medium bowl, combine sugar, water, milk and yeast. Proof for 10 minutes. Stir in butter, egg and salt. Add flour and bring together with a fork until dough begins to form. Turn out onto a lightly-floured surface and knead for about 7 minutes, until dough is smooth and elastic. Place into a buttered bowl, cover with plastic wrap, and set aside in a warm place to rise for 1 ½ hours, until doubled in size. Turn out onto a lightly-floured surface and knead a few times.
In a medium bowl melt:
½ cup butter
In a medium bowl combine:
1 cup brown sugar, packed
2 tsp cinnamon
¼ tsp nutmeg
To make pull aparts, pull off and shape small balls of dough. Dip each in the melted butter, then roll in the sugar mixture. Arrange dough balls into a prepared bundt pan. Cover with plastic wrap and set aside in a warm place to rise for 45 minutes, until doubled in size. Bake at 350F for about 30 minutes.
Optional: Add ½ cup chopped pecans and/or ½ cup chopped apples to the recipe.

roasted vegetable and steak salad

(serves 2)
2 striploin steaks, grilled medium rare
1 cob of corn, husked
10 garlic scapes, trimmed
10 green beans, trimmed
2 carrots, peeled, quartered lengthwise
6 baby beets, trimmed
6 baby turnips, trimmed
butter lettuce
1 large ripe tomato
3 tbs canola oil
2-3 tbs extra-virgin olive oil
2 tbs balsamic vinegar
kosher salt/fresh ground pepper
artisan bread
Boursin cheese
Toss all vegetables, except lettuce and tomato, together with canola oil in a medium bowl. Season with salt/pepper. Place beets and turnips in a medium roasting pan. Roast at 350F for 15 minutes. Add corn and carrots, continue roasting another 15 minutes. Add beans and garlic scapes, continue roasting another 15 minutes. Return vegetables to bowl. Slice corn kernels from cob. Toss vegetables with olive oil and balsamic vinegar. Season to taste. Divide roasted vegetables over beds of butter lettuce. Top with tomatoes and grilled steak. Serve with slices of artisan bread spread with Boursin cheese.

Where to find it: Garlic scapes are the green parts of a garlic plant. With a short season, they’re mild and taste like a cross between garlic, green beans and asparagus. Look for them at your local Farmer or produce market.

california wraps

4 10-inch sundried tomato tortillas
1 cup cooked basmati rice
4 oz roasted chicken breast, shredded
1 large ripe avocado, sliced
2-inch piece English cucumber, diced
½ medium ripe tomato, diced
¼ medium red pepper, finely diced
1/8 medium red onion, finely sliced
3 oz feta, crumbled
2 tbs light mayonnaise
½ tsp basil pesto
kosher salt/fresh cracked pepper
Warm tortillas on a flat griddle just to soften them. In a small bowl, combine mayo and pesto. Spread over the centre of tortillas. Start layering ingredients, also in the centre of the tortilla, starting with basmati rice, shredded chicken and avocados, followed by the cucumber, tomato, red pepper, onion and feta. Season lightly with kosher salt and fresh cracked pepper. Fold down top and bottom corners of tortilla, then pull one side of wrap tightly over the filling. Roll up firmly to form a neat wrap that’s easy to hold.

mocha angel food cake

½ cup sifted cake flour
½ cup cocoa
1 ½ cups sugar
1 tbs very finely ground coffee
½ tsp salt
12 large egg whites (cold)
1 tbs water
1 tbs fresh-squeezed lemon juice
1 tsp cream of tartar
1 tsp vanilla
Sift together flour, cocoa, ¾ cup of the sugar, coffee and salt 3 times. In a very large bowl, using an electric mixer on low, beat together egg whites, water, lemon juice, cream of tartar and vanilla for one minute. Increase the mixer speed to medium and continue beating until the mixture is about 5 times the volume and foamy (about 1 ½ to 3 minutes). Gradually beat in, one tbs at a time, the remaining ¾ cup of sugar. Do not beat stiff, but rather until soft peaks form that bend over at the tips.
Sift the flour/cocoa mixture, about ½ cup at a time, over the egg whites, gently folding it together, until it’s all been added and there are no pockets of the dry ingredients visible. Scrape batter into an ungreased 9 or 10-inch Angel Food pan with a removable bottom and level with a spatula. Bake at 350F for about 35 minutes, until a tester inserted in the centre comes out clean. Invert pan to cool for at least 1 ½ hours by setting the centre tube over the neck of a wine bottle or balancing pan edges on four glasses.
To remove from pan, slide a knife with a thin blade around the pan edges. Gently remove the outer piece of the pan and remove the cake from the tube section. Let cake cool completely on a rack.

Turkey Vegetable Chilli

4 tbs canola oil
¼ lb extra lean ground turkey
½ large onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium zucchini, chopped
2 stalks celery, chopped
1-2 Serrano chillies, finely chopped
2 cloves garlic, minced
4 sage leaves, chopped
2 cups chicken stock
19oz can mixed beans, drained
28oz can diced tomatoes
3 tbs chilli powder
1 tbs taco seasoning
1 tbs cumin
kosher salt/fresh-ground pepper
Heat 2 tbs oil in a large, heavy pot over medium-high heat. Add turkey and cook until browned. Remove turkey with and set aside. Into the same pot, add the remaining 2 tbs oil. Add onions and sauté until they begin to soften. Add the remaining vegetables, along with sage. Cook until vegetables are slightly softened. Add chicken stock, beans, tomatoes and turkey. Bring to a simmer, then lower temperature to medium. Continue to cook for about 30 minutes, until vegetables are tender. Season to taste with chilli powder, taco seasoning, cumin and salt and pepper.

Lemon Meringue Pie

prepared pie crust baked in a 9” pie plate
1 ¼ cups sugar
1/3 cup cornstarch
pinch salt
1 1/3 cup water
2/3 cup fresh-squeezed lemon juice
4 tsp finely grated lemon zest
4 large eggs yolks (reserve whites)
3 tbs butter, cut into small pieces
In a medium pot, whisk together sugar, cornstarch and salt. Thoroughly whisk in water and lemon juice, then the zest and egg yolks. Place over medium heat and, whisking constantly, bring to a simmer. Add butter and continue to cook for 1 minute. Scrape into prepared pie crust and cover with plastic wrap.
For the meringue: Squeeze 1 tsp lemon juice into a large glass or metal bowl, then add 4 egg whites (2/3 cup). Using an electric mixer fitted with the whisk attachment, beat whites until soft peaks form. Continue beating, while very gradually adding ½ cup sugar, until stiff peaks form.
Remove plastic wrap and spread the meringue over the top, sealing it to the edges of the crust. Back at 325F for 15-20 minutes. Cool completely on a wire rack. Refrigerate.

Roasted Potato Salad with Smoked Salmon

12 oz Yukon Gold nugget potatoes, washed
2/3 cup extra-virgin olive oil
2 tbs apple cider vinegar
2 green onions, thinly sliced
1 tbs capers
6-8 cocktail gherkins, thinly sliced
2 large eggs, hard-boiled, finely chopped
12 oz thinly-sliced smoked salmon
kosher salt/fresh ground pepper
In a roasting pan, toss potatoes with ¼ cup of the olive oil. Season with salt and pepper. Roast potatoes in a 350F oven until tender to the tip of a knife. Let cool slightly, then slice potatoes in half.
Meanwhile, whisk the vinegar together with the remaining olive oil. Season with salt and pepper.
Toss potatoes with green onions, capers, gherkins and eggs. Dress with olive oil/vinegar dressing. Season to taste. Serve warm with smoked salmon. Refrigerate any leftovers.

Chocolate-Drizzled Meringue Macaroons

(makes 18-20)
2 egg whites at room temperature
dash salt
1 tsp lemon juice
¾ cup sugar
½ tsp pure vanilla extract
1 ¼ cup shredded coconut
¼ cup sliced almonds, lightly crushed
melted chocolate for drizzling
With an electric mixer fitted with the whisk attachment, beat egg whites together with salt until foamy. Add lemon juice and continue beating on high, gradually adding the sugar, until a stiff meringue forms. Beat in vanilla. With a rubber spatula, fold in coconut and almonds.
Drop meringues by spoonfuls onto a Silpat-lined baking sheet. Place in a 300F oven and bake for 15-20 minutes, or until dry to the touch. Do not allow to brown. Remove from oven and let meringues cool completely on baking pans until set. Drizzle with melted chocolate, garnish with sliced almonds. Store in an airtight container in a cool, but not cold, place.

Vanilla Vodka Martini

6 parts Vanilla Vodka
1 part Triple Sec
1 part Martini
whole vanilla beans to garnish
Combine Vodka, Triple Sec and Martini with ice in a cocktail shaker. Strain into chilled martini glasses. Garnish with vanilla beans.
Note: Vanilla beans may be saved for use in ice cream or for vanilla sugar (just add beans to a jar of granulated sugar and leave to infuse). Don’t snort. At nearly $7 for two beans, it’s just another side of drinking responsibly.

Buckwheat Pancakes

1 ½ cups buckwheat flour
½ cup all-purpose flour
½ tsp salt
1 ½ tsp active dry yeast
1 ½ cups warm water
½ tsp granulated sugar
5 tbs brown sugar
1 ½ tsp canola oil
1/3 tsp baking soda
3 tbs oat bran
1 tsp cinnamon
In a large bowl, whisk together buckwheat flour, all-purpose flour and salt.
Dissolve yeast and granulated sugar in water. Proof then combine with flour mixture. Cover with plastic wrap and set aside at room temperature for 4 hours, until doubled and fallen.
Add remaining ingredients. Drop batter, about 2 tbs at a time, onto an oiled, heated griddle. Cook until edges begin to bubble. Turn over and cook on the other side. Serve with butter and maple syrup or peanut butter and apple sauce. Makes 1 dozen.

Cornmeal-Dusted Calamari

340gram package frozen calamari rings
1 cup flour
1 cup cornmeal
salt/pepper
canola oil for frying
Thaw calamari under cold water or in the fridge overnight. Pat dry with paper towel.
Combine flour and cornmeal. Gently toss calamari rings in mixture. Place into a sieve and shake gently to remove excess flour. Discard flour mixture.
Fill a medium pot filled half way with canola oil. Place over medium-high heat until temperature reaches 375F. Carefully drop in calamari, frying only about a handful at a time, making sure to separate the rings. Cook for less than a minute, until crispy and golden (not brown). Remove from oil with a slotted spoon and drain on a plate lined with paper towel. Sprinkle with salt and pepper while hot. Garnish with finely chopped red pepper and dill. Serve with tzatziki.
Where to find it: Packages of frozen, unseasoned calamari rings are available at Superstore in 340gram packages and are much less fussy to work with than fresh.

Chicken Soup with Grandma Anna's Noodles

2 litres home made chicken stock
1 tbs canola oil
1 tbs olive oil
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 medium leek, white and light green parts only
halved, washed, sliced
1 medium cooking onion, coarsely chopped
3 cloves garlic, chopped
meat from medium-sized roasted chicken
1 recipe home made noodles
Heat canola oil in a large pot over medium heat. Add vegetables and cook until onions are translucent. Add olive oil, stir. Add chicken stock and bring to a simmer. Simmer until vegetables are tender. Add chicken meat and noodles and bring back up to a simmer.
Grandma Anna’s Noodles
4 large eggs
4 tbs water
1 ½ tsp salt
3 cups flour
In a large bowl, mix together eggs, water and salt. Add flour. Use a fork to just bring the ingredients together. Turn out onto a lightly floured work surface and knead well, incorporating more flour, if necessary, to make a stiff, unsticky dough. Divide into three balls. Roll out each ball into a thin sheet and leave to dry for about an hour. Cut with a sharp chef’s knife into 1 ½ x ¼ inch noodles. Toss in a bit of flour to keep from sticking. Cook in salted boiling water. Rinse with cold water and set aside until ready to be added to the soup.

Herb and Proscuitto-Stuffed Veal Chops

Two 7-rib veal racks, Frenched
2 tbs chopped fresh sage leaves
3 tbs chopped fresh leek
300 grams sliced prosciutto, chopped
kosher salt, fresh ground pepper to taste
2 tbs canola oil
To prepare the veal for stuffing, push the straightening steel from your knife block lengthwise through the meat of each rack. Combine sage, leek, prosciutto, salt and pepper. Stuff, using your fingers, into the hole made in the veal racks. Season outside of meat with salt and pepper.
Add oil to a large, heat proof frying pan and place over high heat. When hot, place veal racks into pan, meat side down. Sear meat, turn over and transfer pan to a 400F oven to finish cooking. Remove from oven, cover with aluminium foil, and let rest for 5 minutes before serving. Serve with pan drippings and fresh roasted root vegetables: carrots, parsnips, turnips.
Notes: Frenching a rack of veal or lamb is done to remove excess fat and clean off the bones for a polished appearance when plating. Asking your butcher to do this for you will considerably reduce the amount of work to do when getting ready for Easter dinner.

Flax Seed Cottage Bread

3 tsp active dried yeast
1 tbs light brown sugar, packed
½ cup ground flax seeds
4 cups flour
1 ½ cups warm water
1 tsp salt
1 tbs canola oil
In a small bowl, mix together yeast, 1 tsp of the brown sugar and ½ cup of the water. Set aside for 5 minutes to proof. Meanwhile, mix together the remaining water, brown sugar and salt and oil.
In a large bowl, whisk together flour and ground flax. Make a well in the centre of the flour and add both of the liquid mixtures. Mix together with a wooden spoon. Turn out onto a lightly floured surface and knead for 10 minutes to form an elastic dough. Place dough into a lightly oiled bowl, then turn over to coat both sides. Cover with plastic wrap and set aside to a warm place for 45 minutes, until dough is doubled.
Punch dough down and turn out onto a lightly floured surface. Knead for a few more minutes, then pull away ¼ of the dough. Knead both pieces and form into balls. Place large ball on a Silpat-lined baking tray. Brush lightly with water. Place the smaller ball on top and push finger all the way down through the entire loaf. Cover and let rise for 40 minutes. Sift a little flour over the surface then place in a 375F oven for about 40 minutes, until browned and baked through. Bread should sound somewhat hollow when knocked on. Let cool on a wire rack.

Trout Almondine

2 whole fillets of trout
1 tsp canola oil
¼ cup sliced almonds
2 tbs butter
salt/pepper
Trim, de-scale and de-bone trout. Divide each fillet in two and season with salt and pepper. Heat oil in a heavy skillet over medium-high heat. Add trout, skin side down, alternately pressing down on fillets with a spatula until skin turns golden. Turn over and reduce heat to low to finish cooking. Remove fillets from pan and set aside. Replace pan to element over low heat. Add almonds and stir to toast. When almonds are lightly toasted, add butter and remove from heat. The pan will be hot enough to brown the butter. Serve buttered almonds over fillets.

Notes: Trout Almondine (or Amandine) is one of the most classic and simple ways to prepare trout. As is this recipe, it is nothing more than browed butter and toasted almonds served over thick fillets of the freshest trout. Easy enough, even, to prepare by campfire next to a favourite fishing spot. And a perfect match for green beans.

Mock Manicoo Pelou (contributed by Susan Toy of Bequia)

Peanut oil
1/2 cup sugar
6 chicken legs, separated into drumstick and thigh
4 large onions, chopped
4 large heads of garlic, minced
3 tbs ketchup
1-1/2 tsp salt
2 tbs Caribbean curry powder
1/2 cup green seasoning
Hot sauce to taste
Water
2 chicken bouillon cubes, crumbled
2 cups green or brown lentils
1-½ to 2 cups long grain rice
In a large, heavy pot over high heat, add oil (don’t use your best pot). When oil is very hot, but not smoking, add sugar all at once in the centre of the oil. Do not stir, no matter how much you may want to! The sugar and oil will bubble like a volcano, caramelizing the sugar, a process know as "bun-bun" that gives the pelau its distinctive taste. Let bubble and burn until it becomes dark.
Add chicken. Stir until chicken is well-coated with the bun-bun, scraping up all the burned bits on the bottom.
When chicken is coated, add onion, garlic, ketchup, salt, curry powder, green seasoning and hot sauce. Stir well. Add water to cover, along with the bouillon cubes and lentils. Stir and bring it to a boil. Cover and simmer until chicken is very tender, about an hour to an hour and a half. The pot can sit off the heat until you are almost ready to eat, then bring it to a boil again and stir in the rice and more water if necessary; simmer about 20 to 30 minutes until the rice is cooked and all the moisture absorbed. Serves 6 people.

Caramelized Ginger Creme Brulees

2 cups whipping cream
1 oz plus 6 tsp candied ginger, finely diced
1 tsp powdered ginger
8 large egg yolks
½ cup lightly packed brown sugar
12 tsp granulated sugar
In a heavy pot, heat cream, candied ginger and powdered ginger, stirring frequently, until it comes almost to a simmer.
Meanwhile, in a medium bowl, stir together egg yolks and brown sugar until just combined. Gradually stir in the hot cream mixture. Strain through a fine sieve into a large measuring container with a pouring spout.
Place 1 tsp diced candied ginger into each of six 6-ounce custard cups. Fill with custard mixture and place cups in a deep baking dish (cups should not be touching). Fill dish half way up the sides of custard cups with very hot, but not boiling, water. Place dish in oven and turn temperature to 250F. Bake until the brulèes are set, but still shiver in the center when jiggled, about an hour and a half.

Pan-Fried Gluten Cuttlets

2 cups gluten flour
¼ cup all-purpose flour
¼ cup whole wheat flour
¼ cup tapioca starch
2 tbs yellow yeast flakes
1 ½ tbs chicken soup base
1 ½ tbs garlic powder
2 tbs soy sauce
1 ½ cups plus 2 tbs cold water
Whisk together first 7 ingredients. Mix soy sauce and water and add to gluten mixture. Bring together with a fork, then turn out onto a work surface. Knead several minutes to form a medium-firm dough. Form into a baguette-shaped roll, wrap in plastic wrap and freeze until firm enough to slice.
In a large pot, bring to a boil:
10 cups water
½ cup soy sauce
3 tbs chicken soup base
4 tbs yellow yeast flakes
1 onion, coarsely chopped
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
6 whole garlic cloves
1 tsp whole peppercorns
Slice gluten roll into 1 cm thick slices. Place in boiling liquid, reduce heat to medium-low and let simmer for 1 ½ hours, stirring occasionally to prevent sticking. Pace a large skillet over medium-high heat. Add enough canola oil for pan frying. Dredge each gluten slice in flour, beaten egg then seasoned bread crumbs. Pan fry until golden brown. Drain on paper towels.
Where to find it: All ingredients can be found at your local bulk foods store.

Apricot Walnut Soda Bread

3 cups all purpose flour
½ cup plus 2 tbs granulated sugar
1 tsp salt
2 tsp baking powder
½ tsp baking soda
¼ cup plus 2 tbs cold butter
1 cup coarsely chopped dried apricots
¾ cup coarsely chopped walnuts
1 ¼ cups buttermilk
1 large egg
1 tsp vanilla
In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in apricots and walnuts.
In a two-cup liquid measuring cup, measure buttermilk. Add egg and vanilla and blend with a fork. Make a well in the centre of the flour mixture and pour in buttermilk mixture. Use fork to bring wet and dry ingredients together, just until incorporated.
Turn dough out of bowl onto a floured surface. Knead until dough comes together into a ball, five or six times (dough will be sticky). Pat into a flattened circle, about 7 inches in diameter and 2 ½ inches tall. Transfer to a Silpat-lined baking tray. Bake at 350F for 35 minutes. Turn tray, reduce temperature to 325F, and continue baking for about another 25 minutes, until bread is well browned and a tester inserted in the center comes out clean. Place bread on a cooling rack to cool completely.

Twice-baked Potatoes

2 large baker potatoes
2 strips bacon
¼ cup cream
2 tbs butter
3 stalks green onion
¼ cup grated extra-old cheddar
kosher salt/fresh ground pepper
canola oil
Wash and scrub potatoes; pat dry. Rub skins with canola oil and salt and pepper. Pierce eat potato several times with the tip of a sharp knife. Place in a 400F toaster oven and bake for about 70 minutes, until thoroughly hot and tender to the tip of a knife.
Remove potatoes and place bacon in the toaster oven to cook. Slice off the top third (lengthwise) of potatoes. Scoop out insides, leaving enough to support the skins so they can be refilled. Place in a medium bowl.
In the microwave, heat cream together with butter and chives, until butter is melted. Add to potatoes and lightly mash with a potato masher or fork. Thinly slice cooked bacon and add to potatoes. Season to taste with salt and pepper.
Scoop potato mixture into a large piping bag (does not need to be fitted with a tip, but a star tip is a good choice) and pipe back into potato skins. Sprinkle with cheddar. Lower heat to 350F. Place potatoes back in oven to continue baking for another 15 minutes or so, until cheese is melted and potatoes are thoroughly hot.

Chocolate Molten Cakes

(makes 6 individual cakes)
4 oz butter
3 oz semi-sweet chocolate (chips or chopped)
2 tbs granulated sugar
1 large whole egg
1 large egg yolk
2 tbs strong coffee
2 tbs all-purpose flour
4 tbs finely chopped walnuts
In a double boiler, whisk butter and chocolate together with sugar until melted and smooth. Remove from heat. In a medium bowl, whisk together coffee with egg and egg yolk. Whisk into chocolate mixture. Fold in flour and walnuts.
In order to release the cakes after baking, use either disposable muffin moulds that have been cut apart or a silicone muffin tray that allows the cakes to be gently loosened. If using disposable metal trays, spray insides with cooking spray. Divide batter between six regular-sized muffin moulds. If using a silicone tray, place on a baking sheet and into a 400F oven. Bake for about 10 minutes, less if batter is still hot, until cakes are just set on the tops. To serve, gently release cakes onto serving plates. Serve with warm, sweetened raspberries or accompaniment of your choice. Cakes will ooze molten chocolate when cut into.

Where to find it: Look for silicone baking pans in department stores such as Superstore. They’re inexpensive and naturally non-stick, without any of the hazards of some other non-stick bake ware.

Cherry-pistachio Turkish Delight

2 cups granulated sugar
1 ½ cups cold water
½ tsp cream of tartar
2 tbs kirsch
½ cup cornstarch
½ cups coarsely chopped, unsalted pistachios
icing sugar
In a medium pot, combine sugar, 1 cup of water, cream of tartar and kirsch. Place over medium-high heat and stir until mixture begins to boil.
In a medium bowl, thoroughly combine cornstarch and remaining cold water. Slowly stir into hot sugar mixture. Continue cooking, stirring constantly, over medium-low for 20-30 minutes until it reaches 248F (or “firm ball” stage) on a candy thermometer. If the mixture begins to caramelize before this, remove from heat and proceed with recipe.
Remove from heat and fold in pistachios.
Pour Turkish Delight mixture into a small, lightly-oiled (toaster oven-sized) jellyroll pan or pie plate and set aside at room temperature for several hours or overnight to cool and set up. Also try silicone ice cube trays as moulds.
When thoroughly cooled, release Turkish Delight onto a cutting board dusted with icing sugar. With a large, sharp knife, cut into cubes and roll each one in a dish with more icing sugar.
Notes: This recipe is softly sweet and gooey. Simpler recipes that use gelatine are available, but this is closer to the original. It’s easy to play with the flavours by using different liqueurs or juices. For a traditional taste, try rosewater in place of the kirsch. Any variety of nut or dried fruit may be used in place of the pistachios.

Mushroom-peppercorn sauce for chicken

1 tsp butter
½ medium onion, finely diced
1 tsp canola oil
8 large white mushrooms, sliced
1 tbs green peppercorns, drained
½ cup white wine
½ cup whipping cream
salt/pepper
In a large saucepan over medium-low heat, melt butter. Add onion and cook until translucent and soft. Add oil to a separate pan over high heat. Add mushrooms, season with salt and pepper, and sear for a few minutes, turning once, until they begin to brown. Transfer mushrooms to pan with onions. Add peppercorns and white wine; simmer until liquid is reduced by three quarters.
Into the mushroom and onion mixture, add cream. Increase heat to medium-high to bring back to a simmer, then reduce heat to medium. Simmer until sauce thickens enough to coat the back of a spoon. Serve over broiled chicken breasts.

Curran Drop Scones

2 cups all-purpose flour
¼ cup granulated sugar
1 ½ tsp baking powder
¼ cup cold butter
1 cup Half & Half
1 large egg
1 tsp orange zest
¾ cup dried currants
In a large bowl, whisk together flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in centre.
In a second bowl, whisk together Half & Half, egg and orange zest. Pour into well in flour mixture. Bring together with a fork until mixture is just combined, then gently incorporate currants. Because these are drop scones, not rolled out, the mixture should be sticky.
Drop by spoonfuls onto Silpat-lined baking sheets. Bake at 325F for about 25 minutes, until lightly golden. Dust with icing sugar (optional).

Spicy Szechuan Green Beans

½ lb trimmed fresh green beans
1 shallot, finely diced
2 small Serrano peppers, finely sliced
2 tbs canola oil
2 tbs soy sauce
2 tbs Szechuan sauce
fresh ground pepper
kosher salt
Place a large pot of water high heat. When water comes to a boil, blanch beans by adding to water and cooking just until water comes back up to a boil. Drain immediately. This step preserves, and even brightens, the colour of the vegetables.
Meanwhile, heat oil in a large wok set over medium high heat. Into hot oil, add shallot and peppers. Sautee lightly, then add beans and toss until heated through. Add soy and Szechuan sauces. Toss to coat beans. Season with salt and pepper to taste. Transfer to dishes and serve immediately. Makes an excellent appetizer served on it’s own, or as a side dish to a main course.

Where to find it: Not all soy sauces are created equal. Real soy sauce is brewed. Buyers beware, imitation soy sauce will have some version of “hydrolyzed soy protein” on the label. Put that one back and look for one that claims to be “naturally brewed”. Both supermarkets and Asian markets often carry both, so always inspect the label.

Thai Red Tofu Curry

350 package extra firm tofu
1 stalk lemongrass
1-inch piece ginger
2 cloves garlic
1 tsp sambal oelek
1 tsp soy sauce
1 tsp rice vinegar
3 medium carrots
½ medium red bell pepper
½ medium head cauliflower
2 tbs canola oil
3 tbs red curry paste
2 5.6 oz cans coconut milk
Cilantro to garnish
Cut tofu into cubes. Place in a large bowl. Trim ends off lemongrass. With the back of a chef’s knife, bruise the stalk to release the aroma, then slice thinly. Peel, then thinly slice ginger and garlic. Add to tofu, along with sambal oelek, soy sauce and rice vinegar. Toss gently and set aside to marinate for at least 15 minutes.
Chop carrot and red bell pepper into 1-inch pieces. Divide cauliflower into small florets.
As much as possible, separate tofu from lemongrass; discard lemongrass.
In a large wok over medium-high heat, heat oil. Add curry paste and toss to combine. Add tofu and toss to coat. Toss in vegetables, then add coconut milk and stir to make a sauce. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are just tender. Serve over bowls of jasmine rice. Garnish with cilantro.

Pork Rib "Fingers"

700gram rack of back ribs
½ medium onion
1 tbs whole peppercorns
½ tbs dried chilli flakes
3 cloves garlic, smashed
½ cup barbecue sauce
1 tbs Cajun spice
1 tbs fresh ground black pepper
½ tsp salt
Place first five ingredients in a large pot; rack may need to be divided in half in order to fit into the pot. Cover with water. Place over medium heat and bring up to a simmer. Continue to simmer for about 1 ½ hours, until meat is “loose” and nearly falling off the bones. (This step ensures the ribs are fall-off-the-bone tender. It can be done a day ahead. Just allow the ribs to cool, then cover and refrigerate until ready to finish).
Preheat oven to 350F. Slice ribs apart between each bone. In a large bowl, using your hands (disposable gloves are handy), toss ribs together with sauce, thoroughly rubbing it into the meat. Toss together with seasonings. Place ribs in a covered baking dish and put into oven. Immediately reduce heat to 300F. Bake for approximately 1 hour, until meat pulls easily away from the bone.
Notes: If using a spicy, bold barbecue sauce such as Bull’s Eye Hot Southern Cajun, the recipe’s Cajun spice, pepper and salt are redundant and can be omitted. When purchasing rib rack, ask the butcher to remove the tough membrane on the underside of the meat, or plan to do it at home. It peels away quite easily.

Pistachio "Salad"

1 small pkg Kraft Pistachio pudding mix
1 cup milk
1 cup whipping cream
1 can (20oz) crushed pineapple, drained
2 cups 2% cottage cheese
¼ cup chopped pistachios
Prepare pudding according to package directions, substituting one cup of the milk for whipping cream. Fold in crushed pineapple. Fold in cottage cheese. Scrape into a serving bowl and garnish with chopped pistachios.

Mulled Wine

1 bottle (3 cups) fruity red wine
1 orange
6 whole cloves
3 allspice berries
6 whole black peppercorns
1 star anise
1 cinnamon stick
½ cup sugar
¼ cup Triple Sec
With a citrus zester, or very fine grater, zest the bright orange part of the peel only. Using a citrus reamer, juice orange.
In a medium pot, combine orange zest and juice, wine, cloves, allspice, peppercorns, star anise, cinnamon stick, sugar and triple sec. Place over medium heat and stir until sugar is completely dissolved.
Reduce heat to low and allow to barely simmer for about another 30 minutes. Using a canning funnel, pour into a French press to strain and serve. Serve hot, with additional cinnamon sticks for garnish.

spiced black beans for breakfast wraps

1 tbs olive oil
2 cloves garlic, minced
½ shallot, minced
1 can (19 oz) black beans, drained and rinsed
¼ tsp crushed chilli flakes
1 tsp Cajun spice
3 tbs salsa
1 cup water
kosher salt

Heat olive oil in a medium pot set over medium heat. Add minced garlic and shallot and cook until translucent and soft. Add black beans, chilli, Cajun spice, salsa and water. Bring to a simmer and lower heat. Simmer, uncovered, for about 20 minutes, until liquid evaporates. Season with kosher salt to taste.

For wraps: Wrap two scrambled eggs and slices of Jack cheese in a whole wheat tortilla. Top with fresh guacamole, your favourite salsa, and black beans. Serve with hot sauce; optional.

panna cotta with wine poached pears

3 leaves unflavoured gelatine
¾ cup milk
1 ¼ cup whipping cream
½ cup sugar
1 ½ tsp vanilla

In a small bowl, soak leaves of gelatine in ¼ cup of the milk. Let bloom for 3 to 5 minutes until softened.

In a large saucepan, combine remaining milk, cream and sugar. Heat and stir over medium heat until sugar is dissolved and mixture is hot. Remove from heat and add vanilla. Add gelatine mixture and mix well. Strain into a large liquid measure. Pour into four ¾ cup ramekins. Chill for several hours or overnight, until set.

To unmold , dip underside of ramekins into hot water for about 15 seconds, then turn over and gingerly coax Panna Cotta onto serving plates. Serve with slices of poached pear and a drizzle of the reduced poaching liquid. (Shown also with tuile caramelized roasted chestnuts).

Poached Pears
1 cup red wine
1 cup sugar
1/3 cup water
2 medium pears, peeled and quartered

In a medium pot, combine red wine, sugar and water. Heat over medium, stirring until sugar is dissolved. Add pears. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, for 20-25 minutes, gently turning pears from time to time. Remove pears and continue reducing liquid down to the consistency of a glaze. Chill pears and liquid for several hours or overnight.

barely-cured salmon

7 oz extremely fresh salmon, “skin off fillet”
4 tbs kosher salt
2 tbs brown sugar
¼ tsp black pepper
½ tsp dried Herbes de Provence, rubbed
or 1 tbs fresh chopped herbs
package bread sticks

Mix together salt, sugar, pepper and herbs. Add half to the bottom of a shallow baking dish. Press fillet into mixture. Cover fillet with remaining salt mixture. Drape with plastic wrap and place a smaller dish on top of fish. Place a weight, such as a heavy tin of food, in the top dish. Refrigerate for at least six hours for the fish to be a little more cured than sashimi, or a full day to cure it further. Slice thinly and serve with breadsticks.

glazed duck breasts

(serves 2)
2 duck breasts
¼ cup brown sugar
2 tsp maple syrup
1 tsp coarse salt
1 tsp cracked black pepper
1/2 small shallot, finely sliced
1-inch piece cinnamon, crushed
1 tbs canola oil

Score duck breasts with a sharp knife by making parallel slices in the skin, about ¼-inch apart. On a 90-degree angle to the first cuts, repeat, making a grid pattern of ¼-inch squares.

Combine brown sugar, maple syrup, salt and pepper. Together with sliced shallots and cinnamon, spread on both sides of duck breasts. Place skin side down in a shallow baking dish and refrigerate for at least half an hour. Discard cinnamon.

Preheat a well seasoned or non-stick skillet over medium-high. Add oil, sear duck breasts skin side down for approx 3 minutes, or until skin is golden. Place in a 375F oven for about 3 minutes, turn breast over, cook another 3 minutes, until duck reaches an internal temperature of 150F. Remove from oven and let rest for five minutes before slicing. Duck should be served pink.


Where to find it: Look for duck, usually in the freezer section, in specialty meat shops such as L&D Meats on Gordon Drive.

stuffed apples

for each apple
1 tsp butter
2 tbs rolled oats
1 tbs brown sugar
3 whole pecans, chopped

Core apple and set aside. In a small bowl whisk together oats, sugar and pecans. Thoroughly cut in butter. Pack mixture firmly into cored apple from both top and bottom to get all the filling inside. Place apple on a baking sheet lined with parchment paper or Silpat. Bake at 350F for 30 minutes, or until apple is tender to the tip of a sharp knife. Serve hot, unaccompanied or with cream - whipped or drizzled - or with a scoop of vanilla ice cream.

For 4 apples
1 generous tbs butter
½ cup rolled oats
¼ cup brown sugar
¼ cup chopped pecans

Note: single apples can be baked in a toaster oven if it has enough clearance to fit the apple inside without it touching the top element.

deep fried mini mars bars

mini Mars bars, chilled
1 cup flour
¼ cup plus 2 tbs cornstarch
¼ cup fine cornmeal
pinch baking soda
1 1/3 cup milk
oil for deep frying

Note: if fine cornmeal is unavailable, grind regular cornmeal in a clean blade-style coffee maker.

In a medium bowl, whisk together flour, cornstarch, cornmeal and baking soda. Add milk and whisk. Add more milk, if necessary, so that the mixture is the consistency of crepe batter.

Heat oil to 370F. Coat bars in batter and carefully place in hot oil. Fry until golden. May be served with ice cream or something tart to offset the richness of the dish. Batter makes as few or as many minis as you want and can easily be halved.

roasted garlic soup

3 tbs olive oil
1 medium onion, chopped
4 cups chicken or vegetable stock
2 lbs yellow potatoes, peeled, cut into ½-inch pieces
3 bulbs garlic
kosher salt/fresh ground pepper

Slice off top third of each head of garlic. Line a small baking pan with parchment paper and place garlic bulbs on top. Drizzle with 1 tbs of the oil. Sprinkle with salt and roast at 350F for about 45 minutes, until garlic cloves are very tender. Let cool slightly then, wearing foodservice gloves, squeeze cloves from garlic heads. Discard husks.

Meanwhile, heat remaining olive oil in a large pot over medium heat. Add chopped onion and sauté until lightly golden. Add stock, potatoes and roasted garlic. Bring to a simmer, reduce heat to medium-low and continue to simmer until potatoes are tender to the tip of a knife. Puree coarsely using a hand blender. Season to taste with salt and pepper.

savoury potato and sausage tart "aka: easy bake dinner"

1 tbs butter, melted, plus more for pan
4 cups shredded hash brown potatoes, thawed
½ small onion, small dice
1/3 med red pepper, diced
½ cup diced kielbasa sausage
1 ½ cups shredded cheddar cheese
9 large eggs
¾ tsp kosher salt
½ tsp fresh ground pepper

Heat oven to 375F. Butter the insides of a 7-inch spring form pan. Line the bottom and sides with parchment paper.

Squeeze any excess moisture from hash browns. In a large bowl, combine hash browns with butter, onion, red pepper, sausage,1 cup of the cheddar, salt and pepper. Whisk eggs and add to hash brown mixture; fold to combine. Transfer to prepared pan, top with remaining cheese and bake 45 to 50 minutes or until, when pan is shaken, the middle jiggles but the sides are set. Remove from oven and let set a few minutes before unmoulding.

pumpkin bread pudding

6 large day-old cinnamon bagels
4 large eggs
2 cups half-and-half
1 cup milk
2 cups pumpkin puree
1 cup packed brown sugar
1 tbs pumpkin pie spice
1 tsp vanilla extract
pinch salt

Slice bagels in half, then into ¾-inch pieces. In a very large bowl, whisk together eggs, half-and-half, milk, pumpkin puree, brown sugar, spice, vanilla and salt. Add bagel pieces. Drape surface with plastic wrap. Place a dinner plate on top and weigh down with a heavy can. Let bagels soak for 40 minutes until saturated.

Heat oven to 300F. Transfer pudding mixture to a large baking dish and place on a baking sheet. Bake until firm in the centre, 60-70 minutes, testing the centre for doneness with a cake tester. Serve warm with ice cream or whipped cream.

leek mashed potatoes

2 lbs yellow potatoes
2 medium leeks
3 tbs butter
½ cup cream
salt, pepper

Slice potatoes in half lengthwise (if using new potatoes, there’s no need to peel). Place in a large pot and cover with cool water. Bring to a boil and cook until tender to the tip of a knife; drain.

Meanwhile, thinly slice leeks (white and light green parts only). In a small pot, melt 2 tbs of the butter over medium-low heat. Add leeks and cook until tender. Add cream and simmer until potatoes are cooked.

Mash potatoes together with remaining butter. Mash in leek mixture, season to taste, and serve.

banana hazelnut crepes

1 ½ cups flour
1 tbs sugar
½ tsp baking powder
½ tsp salt
2 cups milk
2 eggs, beaten
½ tsp vanilla
2 tbs canola oil
about 2 tbs butter for cooking
Nutella
bananas

In a large bowl, sift together dry ingredients. Whisk in remaining ingredients, except for the butter, until smooth; don’t over mix.

Heat a crêpe pan or small non-stick or well-seasoned frying pan over medium to medium-high heat. Add 1/2 tsp of butter and allow to melt and coat the pan, then wipe away excess with a paper towel. Spoon about 2 tbs of the crêpe batter onto the hot pan and tilt the pan to spread the batter evenly. Cook about 30 seconds, until the crêpe begins to just brown around the edges. Turn over and cook another 30 seconds. Slide crêpe onto a plate and continue cooking with the rest of the batter. When crêpes begin to stick, re-butter the pan.

To serve, thinly (the amount is a matter of preference) spread each crêpe with Nutella and ½ banana, sliced. Fold crêpe in half, then in half again.

Note: Versions of these crêpes are the favourite of restaurant customers everywhere. To make your own chocolate-hazelnut spread, visit www.foodnetwork.com for a recipe.

chicken wings

1 ½ tsp coarse ground pepper
1 tsp lemon pepper
1 tsp ground cumin
½ tsp curry powder
1 ½ tsp salt
juice of ¼ lime
½ cup canola oil
1 lb chicken wings

Combine spices. Place chicken wings in a medium bowl and squeeze lime over top. Add spice mixture and toss to coat evenly.

Heat oil in a large frying pan over high heat. Add chicken wings and pan fry for a few minutes, just until lightly browned. Transfer wings to a large baking sheet lined with parchment paper. Bake at 450F for about 15 minutes, until cooked. Serve with carrot and celery sticks and a creamy dressing like Blue Cheese or Ranch.

absolute "crackerjacks"

4 cups fresh popped popcorn (not microwavable)
½ cup pecan halves
½ cup salted peanuts
½ cup sliced almonds
1 ½ cups packed brown sugar
½ cup butter
½ cup corn syrup
¼ cup honey
½ tsp vanilla
½ tsp baking soda
salt


In a large bowl, lightly salt popcorn. Toss together with nuts.

In a heavy saucepan, combine sugar, butter, corn syrup and honey. Place over medium heat and stir until mixture comes to a boil. Continue to boil for 5 minutes without stirring. Remove from heat then add vanilla and baking soda. Pour caramel mixture over popcorn and toss to coat well. Scrape coated popcorn onto a large baking sheet and bake at 250F for 1 hour. Stir several times during baking. Scrape onto Silpat or parchment paper and allow to cool, then break apart. Store in a covered container.

halibut with tomatoes

(serves 4)
approx 500g fresh halibut
100g thinly sliced prosciutto
4 Roma tomatoes, halved
½ cup olive oil
12-13 fresh basil leaves, torn
salt/pepper

Toss together tomatoes and basil and place in a small roasting pan. Drizzle with olive oil, sprinkle with salt and pepper. Roast in a 325F oven for an hour to an hour and a half, until tomatoes are very soft. Remove from oven and set aside to stay warm. Turn oven up to 450F.

Slice halibut into 4 servings. Sprinkle with salt and pepper, wrap in prosciutto. Place a skillet over medium high heat and add a little vegetable oil to keep halibut from sticking. Pan fry halibut for about 1 minute, turn over and place in the oven for about 5 minutes. Do not overcook.

Notes: To serve as shown, place two tomato halves on each plate, together with a few lightly cooked fresh green beans. Place serving of halibut on top. Finish with fennel salad that’s been lightly dressed with olive oil, a dash of cider vinegar and salt and pepper.

vereniku

(makes 16)

3 large eggs, beaten
1 cup milk
½ cup cream
2 tbs butter, melted
1 tsp salt
flour to make a stiff dough (5-6 cups)

In the bowl of a powerful electric mixer (ie: Kitchen Aid) whisk together eggs, milk, cream, melted butter and salt. Using the dough hook attachment add flour, a cup at a time. After about 4 ½ to 5 cups, turn dough out onto countertop and knead by hand, incorporating more flour as needed. (The consistency of the dough should be similar to pasta dough, but it’s a matter of preference.) Continue kneading until the dough is smooth and elastic. Divide in half and cover with plastic wrap.

For the Saskatoon Berry filling (fills 8):
approx. ¾ lb Saskatoons (or blueberries, prune plums etc)
approx. 8 generous tsp sugar

Roll out ½ of the dough to a rectangle, between 1/8 and ¼-inch thick. Cut into 8 equal rectangles. Pinch together sides to form a pocket. Fill with berries and 1 tsp sugar. Pinch closed. Into a simmering pot of water add 4 pockets at a time, making sure the dough doesn’t stick to the bottom of the pot. Return water to a simmer and continue cooking, turning pockets occasionally, for about 15 minutes. Remove with a slotted spoon and place pockets into a casserole dish. Dot with butter to keep from sticking. Cover and place in a warm oven. Repeat with remaining pockets.

For cottage cheese filling (fills 8):
½ lb dry curd cottage cheese
1 large egg
½ tsp salt

Process cottage cheese in a food mill or food processor. Blend in egg and salt. Repeat steps to cook.

Cream Gravy:
2-3 tbs butter
¼ cup flour
1 cup milk
1 cup cream
½ tsp salt

In a small saucepan melt butter over medium heat. Add salt and flour and whisk to form a paste. Whisking constantly, slowly add milk. When mixture thickens, slowly add cream. Continue cooking/whisking until the flour is cooked. Adjust consistency with flour and milk or cream as desired (Mennonite cooking is never exact).

tempura vegetables

(makes about 10 servings)
2/3 cup flour
2/3 cup cornstarch
2 tbs baking powder
1 tbs curry powder
½ tbs Chinese 5 spice
1 ½ tsp kosher salt
½ tsp fresh ground pepper
1 cup iced water
Vegetables
flour for dredging the vegetables
Canola oil for deep frying

In a medium bowl, whisk together dry ingredients. Gradually pour in water, mixing to form a light batter.

Vegetable suggestions: Slices of butternut squash, zucchini and carrots; broccoli and cauliflower florets; wedges of deseeded bell peppers and apples. Pieces should be no more than a couple of bites in size, thin enough to be cooked in the oil in a matter of minutes.

In a heavy, small pot, heat about 2 inches of oil to 375-degrees. A few pieces at a time, using disposable bamboo chopsticks, dredge the vegetables in flour, then dip into batter to coat thoroughly but lightly. Deep fry until golden brown, turning over to cook on both sides. Remove from oil and place on a paper towel-lined baking sheet to drain. Serve immediately. Excellent with sushi.

brown sugar sauteed peaches with cream

(serves 2)
2 medium ripe peaches
1 tbs butter
4 tsp brown sugar
whipping cream, whipped

Slice peaches. Heat a medium skillet over medium heat. Melt butter. Quickly add sugar and stir just once or twice to combine. Add sliced peaches and toss or stir occasionally, until heated through, about 3 minutes. Remove peaches with a slotted spoon and set aside. Continue to cook sauce until it caramelizes, about 3 minutes. Remove from heat. Divide peaches into two dessert dishes and drizzle with caramel. Top with whipping cream and serve immediately.

warm beet salad

10 medium mixed beets
3 shallots
6 slices bacon
1 tsp olive oil
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
kosher salt/fresh ground pepper

Place whole, unpeeled beets in a large pot and cover with cool water (note: cook red beets separately). Bring to a simmer over medium heat. Continue simmering for about an hour, depending on size, or until beets are tender to the tip of a knife. Drain. When just cooled enough to handle, squeeze beets, they should pop out of their skins; otherwise, peel with a knife. Slice into wedges.

Slice shallots and bacon. Heat skillet over medium-high heat and add 1 tsp olive oil. Add bacon and cook. Add shallots and cook until translucent. Add beets and toss until warm. Transfer to a large bowl. Drizzle with red wine vinegar and olive oil. Salt and pepper to taste. Serve warm.

Note: For this recipe, candy-stripe, golden, white and red cylinder beets were used.


Where to find it: Look for designer beets at local vegetable farms and farmer’s markets.

lavender ice cream

(courtesy of Okanagan Lavender)
1 tbs sugar
¼ tsp vanilla
½ cup half-and-half or table cream
6 sprigs fresh organic lavender (or 1 tbs dried buds)
3 tbs coarse or pickling salt
Lots of ice cubes
sandwich-size Ziplock freezer baggy


Stir together sugar, vanilla, cream and lavender in a small bowl. Let steep in the fridge for several hours or overnight. Strain out lavender. Transfer cream mixture to baggy and seal.

Fill a 2-liter thermos ¾ full with ice cubes and sprinkle with the salt. Place baggies inside and close container.

Roll container around for about 10 minutes. Check to see if ice cream is frozen. If not, keep rolling for another 5 minutes. Remove bag from container and rinse off salt to keep from contaminating the ice cream. Serve garnished with sprigs of fresh lavender.

Notes: This can also be done in an ice cream maker. Multiply the recipe until you have the desired amount, then follow machine manufacturer’s directions.

Where to find it: Make sure you use lavender that’ve been grown without pesticides. Plant your own next spring, or visit Okanagan Lavender. Dried buds are available by mail order at www.okanaganlavender.com

favourite flavours for the grill

(Blends from the Canadiana Spicery)

Chicken - “Red Pepper and Garlic”
Lamb - “Herbes de Provence”
Steak - “BBQ Blend”
Burgers - into a standard hamburger mixture of beef, eggs and breadcrumbs add “Garlic and Herb Medley”
Pork - “Asian Stir Fry”
Duck - “Chinese 5 Spice”
Venison - “Hunter’s Blend”
Salmon - “Spicy Seasoned Salt”
Corn on the cob - “Country Pepper:
Zucchini - “Herbes de Provence”
Eggplant - “Italian Herbs”
Potatoes, carrots and onions - “Unique Greek”

Prepare meats for the grill by rubbing on all sides with vegetable oil. Season with salt and spice blends. For zucchini or eggplant, toss with vegetable oil salt and spice blends. Place corn on the cob or a mixture of potatoes, carrots and onions on parchment paper-lined sheets of aluminium foil. Dot with butter and season with salt and spice blends; seal foil into packets. Place on preheated grilling surface and cook until desired doneness (note: vegetables take longer to cook than meats).


Where to find it: Canadiana Spicery blends are available online at www.countrypepper.com

seasonal berry parfaits

½ cup cream, whipped
1 tsp vanilla sugar
2 small chocolate sponges
2 cups ice cream
2 cups seasonal fresh berries
1 ½ oz Framboise

Whip vanilla sugar into whipped cream. Into each of two large parfait glasses, drizzle ½ oz of the Framboise. Crumble 1/3 of the sponge cake and layer into the glasses, followed by 1/3 of the berries, ice cream and whipped cream. Repeat until ingredients are used, drizzling the remaining Framboise over top.

Notes: Substitute 1 tsp sugar and ½ tsp vanilla extract for the vanilla sugar. To make vanilla sugar for future use, place one vanilla pod into a jar of sugar and allow the scent to infuse. Some people, myself included, may prefer the parfait without the addition of the chocolate sponges. However, leftover cake of almost any kind may be used in their place. For an excellent substitute visit www.foodpage.blogspot.com to find a recipe for grapefruit pound cake.

Where to find it: Framboise is a raspberry liqueur. Elephant Island Orchard Winery in Naramata makes Framboise using Fraser Valley raspberries. Look for it while visiting the winery, or in select liquor stores.

peasy purses

2 cups shelled fresh peas
1 tbs virgin olive oil
1 ½ tsp grated fresh ginger
1 ½ tsp minced garlic
1 tsp lemon juice, freshly squeezed
½ tsp honey
1 ½ tsp minced cilantro
1 ½ tsp minced mint leaves
6 sheets phyllo pastry
salt/pepper to taste
olive oil for brushing phyllo

Place peas in a food processor. Pulse a few times until peas are evenly coarse in consistency. Transfer to a skillet and add olive oil, ginger, garlic, lemon juice and honey. Place over medium heat for 2 to 3 minutes. Stir in cilantro and mint. Season with salt and pepper. Remove from heat and allow to cool. Divide into 12 equal portions.

Dampen a clean kitchen towel and place over sheets of phyllo to keep from drying out. Starting with one sheet, brush half (width wise) lightly with oil and fold over. Cut in half to form two squares. Spoon pea mixture into centre of pastry. Bring corners up and twist into purses. Repeat with remaining sheets. Place on a Silpat- or parchment paper-lined baking sheet and bake at 350-degrees for 12-15 minutes or until golden brown. Serve hot.

saskatoon-berry jelly roll

¾ cup cake flour
1 tsp baking powder
¼ cup milk
2 tbs butter
¾ cup granulated sugar
5 large eggs
½ tsp almond extract
1 cup Saskatoon-berry jam
1/2 cup cream, whipped to stiff peaks

Grease an 11 by 17-inch baking sheet. Line with parchment paper. Preheat oven to 400-degrees. Spread out a large square of parchment paper on your work surface. Onto it, sift the cake flour together with the baking powder three times. Set aside.

Add milk and butter to a small saucepan and place over oven vent to melt the butter.

In the bowl of a stand mixer, combine sugar, eggs and almond extract. Whip with the whisk attachment on high speed until mixture is the consistency of soft-whipped cream (about 3-4 minutes). Transfer to a very large mixing bowl. Sprinkle 1/3 of the flour mixture over the egg mixture and gently fold in. Repeat twice.

Meanwhile, bring milk and butter to a simmer over medium heat. Pour over batter and mix thoroughly (about 6-7 strokes). With a rubber spatula, scrape into lined baking sheet and spread evenly. Bake in centre of the oven for about 8 minutes, until sponge is lightly golden and springs back to the touch.

Spread out a sheet of aluminium foil the same size as the baking sheet. Release cake from edges with a knife and turn over onto foil. Leave parchment on cake and allow to cool completely. Peel away foil (the darker top of the sponge will peel away with it). Spread sponge to edges with jam and whipped cream, leaving ¾-inch along one of the long sides. Gently, but firmly, roll up lengthwise, using the parchment paper to help roll. Wrap in aluminium foil. Place on a baking sheet and refrigerate to set for several hours before slicing.

warm orzo salad

500 g pkg orzo, cooked to al dente
¾ cup extra virgin olive oil
½ cup tarragon white wine vinegar
juice of ½ lemon
½ tsp lemon zest
2 dashes Tabasco sauce
2 tbs brown sugar
1 tsp salt
1/8 tsp lemon pepper
¼ medium red onion, finely diced
½ medium red pepper, finely diced
leaves from 3 sprigs of parsley, finely chopped
½ pint cherry or grape tomatoes, halved
1 cup crumbled feta

Whisk together olive oil, vinegar, lemon juice and zest, Tabasco sauce, brown sugar, salt and lemon pepper. Drizzle over drained, warm pasta and toss. Chop vegetables and parsley and toss into dressed pasta. Add crumbled feta and toss. Serve warm or cold.

Serving suggestions: Serve orzo salad with soft rolls or buttered slices of baguette. Combine in a picnic with other cold summer dishes including roasted chicken, a selection of excellent cheese and sliced avocados.

Where to find it: Orzo is available in the pasta isle of most grocery stores. For the most excellent varieties, visit specialty markets.

bruleed quark tark with berries

400g Quark
2 eggs
½ cup honey
2 tbs Demerara sugar
½ tsp lime juice
1 cup of mixed berries, fresh or frozen
24 - 3” tart shells
granulated sugar for bruléed tops

Place tart shells on a large baking sheet. Parbake for 8 minutes at 375-degrees.

In a large mixing bowl, combine quark, eggs, honey, sugar and lime juice. Beat until smooth. Fold in berries. Divide mixture among tart shells and continue baking at 300-degrees for 30 minutes. Let cool completely.

Lightly sprinkle granulated sugar over the tops of each of the tarts. Using a kitchen torch, gently wave the flame over the sugar until it melts and caramelizes.


Where to find it: For incomparable quark, visit Gort’s Gouda Cheese Farm in Salmon Arm. Torches for use in the kitchen are available in kitchen supply stores and department stores.

marinated lamb chops

4 lamb chops
2 tbs finely chopped onions
1 tbs finely chopped cilantro
1tbs “Canadianna Spicery” BBQ Blend
2 tbs canola oil
salt/pepper

In a small bowl, mix together marinade ingredients. Coat both sides of lamb chops and let marinate for a ½ hour. Cook on a BBQ or heat a skillet over medium-high heat. Pan sear both sides of the chops, then place skillet in a 350-degree oven for five minutes, turning once. Serve with fresh cooked vegetables.


Where to find it: Spice Mixes from the Canadianna Spicery are available in select stores, including butcher shops, and online at www.countrypepper.com

avocado soup with salsa and croutons

contributed by St Vincent’s Susan Toy
Serves 4-6

3 tbsp butter
1½ large onions, coarsely chopped
2 medium garden cucumbers, peeled, seeded and diced
2 cloves garlic, pressed in a garlic press
½ tsp dried oregano
kosher salt, fresh ground pepper and cayenne to taste
4-5 cups vegetable stock
6 ripe (California) avocados, peeled, seeded, chopped
Salsa and croutons to garnish (recipes follow)

In a large pot, melt butter over medium-low heat. Add onions and sauté for about 10 minutes, until soft and caramelized. Add cucumbers, garlic, oregano and cayenne and continue cooking for another 10 minutes. Add 1 cup of the stock and cook 5 minutes. Puree using a hand blender. Add avocados and puree, adding vegetable stock to achieve a light creamy consistency. Return to a pot and reheat and season to taste with salt and pepper. This soup is also excellent served cold.

For salsa: chop and combine 1 onion, 1 green pepper, 2 tomatoes, 1 jalapeño pepper, 3 green onions.

For croutons: sauté white bread cubes in butter until golden brown.

Note: Picture printed in eVentLife and Kamloops This Week was a baguette slice drizzled with olive oil, sprinkled with “Red Pepper and Garlic Spice Mix” from the Canadianna Spicery, topped with shredded smoked Gouda from Gort’s Gouda and toasted in the oven). Salsa show is a mixture of finely-diced yellow watermelon, red onion, tomato, asparagus, lime juice, sweet chilli sauce, salt and pepper.

new orleans-inspired mixed nut pralines

2 cups of mixed, unsalted nuts
(1 cup pecans or walnuts, ½ cup pine nuts,
½ cup coarsely chopped hazelnuts)
2 cups granulated sugar
½ cup packed brown sugar
1 cup buttermilk
1 tsp baking soda
pinch salt
4 tbs butter, softened
1 tsp vanilla
dark chocolate, for drizzling (optional)

In a 350-degree oven, toast nuts on a baking sheet, stirring occasionally until nuts are very lightly browned; about 5 minutes or so.

In a very large, heavy pot, add sugar, brown sugar, buttermilk, baking soda and salt. With a wooden spoon, stir over low heat with a until sugar is dissolved. Use a pastry brush that’s been dipped in water to brush down the sides of the pot. Add butter and stir until melted completely. Increase the heat to medium and place a candy thermometer into the pot. Without stirring, cook until mixture reaches 236-degrees F (the soft ball stage - it will be marked exactly on the thermometer). Note that the mixture will froth and drastically increase in volume as it heats. Remove pot from heat and stir in vanilla and toasted nuts, beating with the wooden spoon until the sugar mixture begins to become thicker and less translucent. Working quickly, drop from tablespoons onto 2 Silpat-lined baking sheets, so that each praline is about 2 inches in diameter and 2 inches apart. Let cool completely for about half an hour. Do not store in the fridge.

campfire roasted chicken and vegetables with fettuccini

For the roasted vegetables:
1 medium carrot
½ red pepper
¼ red onion
½ lb asparagus
1 tbs vegetable oil
salt/pepper

Slice carrot into long strips; chop pepper into three pieces, chop ¼ onion in half; trim asparagus. Drizzle vegetables with oil and season with salt and pepper. Arrange on camping toaster and roast over an open flame until tender. Chop into bite-sized pieces.

For the chicken:
4 chicken breasts
1 tbs vegetable oil
¼ cup red wine
salt/pepper
1 pkg (350 g) fresh Olivieri fettuccini noodles
1 pkg (300 ml) Olivieri rosé sauce

Season chicken with salt and pepper. Heat oil in frying pan. Sear chicken on both sides; continue cooking then, when about half finished, add red wine. Meanwhile, drop bag of sauce into boiling water (here’s where your teapot comes in) until heated through. Remove sauce and add pasta to the same water; cook until tender. Just before chicken is finished, add vegetables and sauce. Toss together with sauce and serve.

fruit loop rice krispie wquares

2 tbs butter
1 tsp vanilla
400g pkg marshmallows
3 cups Fruit Loops cereal
3 cups Rice Krispies cereal
½ cup mini M&Ms


In a large, heavy-bottomed pot, melt butter over medium-low heat. Add marshmallows and stir until melted. Remove from heat. Stir in vanilla then fold in cereal using a stiff wooden spoon, until evenly incorporated in the melted marshmallow. Fold in mini M&Ms. Press into a 8x8-inch baking pan that’s been either greased or lined with parchment paper. Let cool before cutting. Turn out pan and cut into 9 squares or 18 triangles using a sharp chef’s knife (buttering the knife, or running it under hot water after each cut will help the knife to cut through the squares without getting sticky).

For fun with the kids, try pressing the Rice Krispie mixture into several animal-shaped cookie cutters.

cinnamon raisin bread

1 cup warm water (100-110 degrees)
1 cup warm milk (100-110 degrees)
2 ½ tsp active dry yeast
4 teaspoons sugar
1 tsp salt
3 tbs butter, melted then cooled
5 ¾ cups all-purpose flour
2 cups raisins, Craisins or currants

for filling:
¾ cup sugar
2 tbs cinnamon
1 large egg, beaten
¼ cup butter, melted then cooled
1 large egg white, beaten
3 tbs sugar

In the bowl of an electric mixer, combine water and yeast. Let sit for 10 minutes, until yeast is frothy. Add milk, sugar, salt and butter. Add flour and, using the dough hook, mix and knead on medium-low speed for 7 minutes. Add raisins and continue mixing for another three minutes.

Transfer dough to a lightly-floured surface. Knead by hand a few times and form into a ball. Place into a large, lightly-oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 to 1 ½ hours, until doubled in size.

Generously butter two 9 by 5-inch loaf pans; set aside. In a small bowl, whisk together sugar and cinnamon; set aside. Place dough onto a lightly-floured surface and cut in half. Working with one half at a time, roll into a 10 by 12-inch rectangle. Brush with half of the beaten whole egg, sprinkle with half of the cinnamon/sugar mixture, and drizzle with half of the melted butter. With the back of a spoon, rub the butter into the sugar cinnamon mixture. Roll the dough tightly, starting from a short end. Place, seam down, into a loaf pan and cover loosely with lightly-oiled plastic wrap. Repeat with second half of dough and let loaves rise in a warm place for 45 minutes to an hour, until doubled in size.

30 minutes before the loaves are finished rising, heat oven to 400-degrees and place a baking stone on a rack in the lower third (stone is optional). Brush tops of loaves with egg white and sprinkle each with 1 ½ tbs sugar. Bake for 15 minutes, then lower temperature to 375-degrees and bake another 15 minutes. Let cool on a wire rack for half an hour before slicing.



Where to find it: For French butter dishes, contact Okanagan Pottery in Peachland at www.okanaganpottery.com

herbal berry smoothie

3 cups frozen mixed berries
3 tea bags Tazo Passion Tea
½ cup sugar
1 cup vanilla or plain yogurt

Brew tea in 2 cups of hot water for five minutes. Discard tea bags and allow tea to cool completely. Place in blender and blend until smooth. Serve immediately.

Spiked Smoothie: Add a splash of vodka to take this mix from breakfast to nightcap.

salmon, corndog-style

1 lb salmon fillet
2 tbs minced onion
2 tbs minced capers
kosher salt/fresh ground pepper

Remove skin and any bones from salmon. Finely mince and combine with onion, capers and salt and pepper. Shape into 10 elongated patties. Place in freezer for 20 minutes to allow mixture to firm.

1 cup yellow cornmeal
1 cup all-purpose flour
2 tsp kosher salt
1 tsp baking powder
¼ tsp baking soda
1 tbs jalapeno, seeded and finely minced
1 (8.5oz) cream-style corn
1 ½ cups buttermilk
4 tbs cornstarch for dredging
canola oil for deep frying
chopsticks

In a medium bowl, combine cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, combine jalapeno, corn, onion and buttermilk. Add the dry ingredients to the wet and mix just enough to moisten. Set aside for 10 minutes.

Measure the cornstarch onto a plate. Lightly dredge salmon. Pat to remove any excess cornstarch. Dip each salmon fritter into batter to coat. Carefully transfer into 375-degree oil and cook until batter is golden brown and salmon is cooked through, about 5 minutes. Remove, with tongs, to a baking sheet lined with paper towel and allow to drain for a few minutes. Insert chopsticks and serve with dipping sauces such as grainy Dijon or sweet Thai chilli.

tye dyed easter eggs

Hard boil eggs. Or for hollow eggs:

Wash eggs. With a large sewing needle, trussing needle or ice pick, begin by pricking small holes in both ends of each raw egg (use week old eggs if possible, as the yolks won’t be as firm). Gently push the needle through into the cavity of the egg to break the yolk membrane several times. Blow into one hole, either using your mouth or an egg blower, until the contents come out the other end. When the shell is empty, gently wash and dry, making sure that all water has drained out of the shell.

For each colour, place 1 cup of water plus 1 tbs vinegar in a bowl that will allow the egg to be at least mostly covered. Stir in several drops of food colouring, depending on the intensity of the colour you want. Using a spoon, lower each egg into the dye. The hollow eggs may not fully submerge, so turn over in the dye for even coverage. Remove from dye, making sure that hollow eggs have drained completely.

To Tye Dye, very carefully wrap eggs in rubber bands before dying. The dye won’t colour where the bands are. Remove the bands and place in a second colour, if desired. Or draw on eggs with wax crayons before dying. The dye won’t affect the crayoned areas.

vegan muffins

2 cups all-purpose flour
1 1/3 cups oat bran
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbs ground flax seeds
6 tbs water
½ cup brown sugar, packed
1 1/3 cups plain soy milk
½ cup vegetable or canola oil
1 tbs molasses
2 tsp grated orange zest
½ cups raisins
½ cup coarsely chopped walnuts

In a mixing bowl, whisk together flour, oat bran, baking power, baking soda and salt. Place ground flax seeds in separate mixing bowl. Combine with 6 tbs water and let sit for minutes. Add brown sugar, soy milk, oil, molasses and orange zest and whisk to combine.

Scrape liquid mixture into flour mixture and bring together with a fork, until the dry ingredients are just moistened. Stir in raisins and walnuts. Line or grease (using vegetable or canola oil) a standard 12 muffin pan and divide batter among the cups. Bake at 350 degrees for 20-22 minutes, until a tester inserted into the centre of several muffins comes out clean. Let cool for a few minutes before removing from pan. Serve hot with fruit compote or turn muffins out onto a rack to completely before storing.

Mock Possum Casserole

¼ cup butter
1-4oz can sliced mushrooms
¼ cup chopped onion
¼ cup flour
1 tsp salt
2 generous tbs mild or medium curry paste
1 1/2 cups (1 can) evaporated milk
1 large chicken breast (um, possum), cooked, cubed
2 broccoli crowns, divided into small florets
7 oz (½ package) dry chow mien noodles
½ cup shredded cheddar
½ cup shredded mozzarella

Melt butter in an extra large saucepan (pot or large, heavy-bottomed stainless steel wok) over medium heat. Drain mushrooms, reserving liquid, and add mushrooms to saucepan along with onion. Sauté until onions are soft and translucent. Add flour and salt and stir with a wooden spoon until the flour has formed a paste. Add enough water to the reserved mushroom liquid to total ½ cup and add to the saucepan along with the curry paste and evaporated milk. Stir and cook until sauce is smooth and has thickened. Add in cooked chicken, broccoli and noodles and toss to coat with sauce. Scrape into a casserole dish and top with cheese. Bake at 350-degrees for 30-45 minutes until cheese is hot and bubbly.

Grasshopper Cake

Base:
½ cup cornstarch
½ cup icing sugar
1 cup flour
½ cup ground almonds
1 cup butter, softened

Blend cornstarch, icing sugar, flour and ground almonds. Cream together with softened butter. Press evenly into the bottom of a 9x13-inch cake pan. Bake at 325-degrees for 20 minutes or until lightly browned. Cool completely.

Layers:
1-8oz package cream cheese
1 tbs icing sugar
2 pkgs instant pistachio pudding
3 ¼ cups milk
2 cups whipping cream to garnish

Let cream cheese soften at room temperature. Beat together with icing sugar until well blended. Spread evenly over base.

Prepare pudding with milk. Spread over cream cheese layer. Refrigerate for several hours to set. Whip cream and spread over pudding layer. Refrigerated to set. Garnish with faux grasshoppers and have a laugh at my expense.

Notes: To reduce the overall fat, use a graham crumb base instead of the shortbread. Using two spring form cake pans instead eliminates the problem of getting out that first piece intact.

Mongolian Improv

1 pound boneless beef
2 scallions, thinly sliced
1 tbs soy sauce
2 tbs black bean sauce
2 tsp sugar
1 ½ tsp sesame oil
fresh ground pepper to taste

Whisk together sliced scallions, soy sauce, black bean sauce, sugar, sesame oil and pepper. Slice meat into very thin slices, about 4 inches long. Toss with marinade to coat and let marinate, refrigerated, for at least an hour. In lieu of an authentic Mongolian grill, sauté over high heat for 3 to 5 minutes, turning frequently. If it pleases you, stir-fry your favourite veggies and serve together over Asian noodles or rice.

Spicy Asian Miso Soup

¼ green pepper, sliced
¼ red pepper, sliced
¼ red onion, sliced
15 sugar snap peas, sliced
1 med carrot, julienned
1 small leek, sliced (white and light green parts only)
3 baby bok choy, cut lengthwise into quarters
3 cups vegetable broth
2 tbs white miso paste
1 tbs rice wine vinegar
1 tsp sesame oil
salt/pepper
¼ block extra firm tofu, cut into small cubes
1 tbs sambal oelek
2 tbs vegetable oil
½ pkg rice noodles, soaked in hot water until al dente

Heat vegetable broth together with miso paste. Bring to a simmer, add vegetables and continue simmering for about 10 minutes. Meanwhile, toss tofu in sambal oelek. In a medium fry pan over medium-high heat, heat vegetable oil and pan-fry tofu until slightly crispy and heated through.

Just before serving, add rice wine vinegar and sesame oil to broth and vegetables. Add salt and pepper to taste. Add rice noodles to broth to heat. Serve, garnishing with spicy tofu to individual taste.

green bean and herb risotto

3-4 cups vegetable or chicken stock
4 tbs olive oil
3 medium shallots, peeled, finely chopped
1 ½ cups Arborio, “superfino” quality
1 cup dry white wine
2 tbs freshly grated parmesan
2 tbs butter
3 tbs Boursin (or mascarpone) cheese
8 green beans, blanched, sliced
1 medium tomato, seeded, diced
2 tsp chopped fresh poultry herbs
1 green onion, thinly sliced
kosher salt/fresh ground pepper

Bring stock to a gentle simmer in a medium saucepan; keep hot. In a separate pot, heat the olive oil over medium-low heat. Sauté shallots until translucent. Add rice and cook 3-4 minutes, stirring to coat grains. Add wine and continue to cook, stirring, until wine is absorbed.

Add ½ cup of stock at a time, bringing each to a simmer and stirring gently and occasionally, waiting until each ½ cup is nearly absorbed before adding more. Be careful not to over stir and risk breaking down the grains. Continue this until risotto has been cooking for about 15 minutes, at which point the grains should be al dente (almost cooked) and moist and creamy.

Gently stir in parmesan, Boursin and chopped herbs. Add butter, beans, tomato and green onion. Stir until heated through. Season to taste.

Notes: Blanching is a method by which vegetables are partially cooked to bring out the flavours and colours. Drop into boiling water for one minute, then transfer to ice water to stop the cooking and set the colours. If not using a home-made stock, look for low-sodium and use unsalted butter to avoid an over-salted risotto. Risotto is excellent served with chicken, fish, red meats and vegetarian dishes, making it a very versatile addition to any cook’s repertoire.

beignets

1 1/8 tsp active dry yeast
¾ cup warm water
½ cup granulated sugar
½ tsp salt
1 large egg, beaten
½ cup evaporated milk
3 ½ cups all-purpose flour
2 tbs butter, softened
oil for deep frying
powdered sugar

In the bowl of an electric mixer, sprinkle yeast over warm water and stir to dissolve. Let stand 5 minutes. Add sugar, salt, egg and evaporated milk. Whisk to thoroughly blend. Switch to paddle attachment and add half of the flour, beating until smooth. Add butter and gradually blend in remaining flour. Cover with plastic wrap and chill for at least 4 hours. Roll out onto a floured surface to 1/8-inch thick. Cut into 3-inch squares (or try also rectangles and bite-sized squares). Deep fry at 360-degrees until lightly browned on both sides; 2-3 minutes. Drain on paper towels and dust generously with powdered sugar. Serve hot with café au lait or lattes.

Notes: Beignet dough freezes well. Wrap in plastic wrap and place in small freezer bags. When eating beignets dusted with a proper heap of icing sugar, let the errors of others teach you to not inhale while taking a bite.

tuna ceviche

1 lb sushi grade or very fresh Ahi tuna
1 small shallot, finely diced
1 green onion, finely sliced
¼ green bell pepper, finely diced
2 tbs chopped banana peppers
flesh from ¼ medium papaya, finely diced
10 green seedless grapes, thinly sliced
juice from 1 lb key limes (about ¼ cup)
2 tbs olive oil
3 tsp kosher salt
2 tsp sugar
fresh ground pepper to taste
Tabasco sauce to taste

Dice tuna into ¼-inch cubes. In a small bowl, toss tuna together with shallot, green onion, bell pepper, banana peppers, papaya and grapes. In a separate bowl, whisk together key lime juice, olive oil, kosher salt, sugar, pepper and Tabasco sauce. Pour over tuna mixture and toss to coat. Cover with plastic wrap and refrigerate for about an hour. Serve in cocktail glasses.


Notes: Although the tuna in this recipe isn’t cooked with heat, it isn’t raw (although that’s rather nice, too). The proteins are “cooked” in this method by the acid in the key limes. True story.


Where to find it: You’ll want the freshest available tuna for this recipe. Even though I didn’t find the sushi grade I was hoping for, a still very fresh catch was available at Codfather’s on Gordon Drive in Kelowna.

black forest trifle

1 chocolate pound cake
(or equivalent other chocolate cake)
3 tbs sugar
1 tbs plus 2 tsp cornstarch
1 tbs flour
1 large egg
2 large egg yolks
1 cup milk
¾ cup good quality chocolate chips
1 cup whipping cream
2-14oz cans of cherries, halved, juice reserved
2 squares Bakers Chocolate for shaving
2 oz kirsch

To make chocolate pastry crème, in a medium bowl, beat sugar, cornstarch, flour and eggs using an electric mixer on high speed. Bring milk to a simmer in a medium saucepan. Gradually whisk about 1/3 of the hot milk into the egg mixture to combine. Transfer mixture back into the saucepan with the remaining milk. Whisk constantly over medium-low heat, scraping the bottom and corners of the pan, until the pastry cream is thickened and begins to bubble. Fold in chocolate and continue to cook, whisking, until chocolate is melted and incorporated; about a minute. Scrape into a clean bowl to cool.

When pastry cream is cool, slice cake into ½-inch slices and whip cream. Combine reserved cherry juice with kirsch.

In a medium glass trifle dish, or other decorative bowl, layer cake into the bottom. Sprinkle with cherry juice/kirsch and layer with chocolate pastry cream, cherries and whipped cream. Continue layering to the top of the bowl, finishing with cream. Shave chocolate (a vegetable peeler works very well for this) on top of trifle and serve.


Where to find it: Kirsch is a cherry flavoured liqueur, available in most liquor stores. Look for it in small-sized bottles, unless you intend to use it often in your baking. For the best kirsch to be found anywhere, buy from Okanagan Spirits in Vernon, or wherever Okanagan Spirits are sold. Visit www.okanaganspirits.com for more information.

roasted vegetable lasagna

8 sheets of lasagna pasta (see note)
½ medium eggplant
1 small zucchini
¼ medium red onion
1 red pepper
2 tbs plus 1 tsp olive oil
½ tsp plus a pinch salt
½ tsp plus a pinch pepper
1 small leek
6 medium button mushrooms
2 ¾ cups pasta sauce (680ml can)
500g ricotta
2 cups grated mozzarella
2 tbs Italian seasoning


Cook pasta until it is pliable but still somewhat firm in the centre; drain, rinse and set aside.

Slice eggplant, zucchini, red onion and red pepper into quarters. Toss with olive oil, salt and pepper. Place on a baking sheet and roast in a 400-degree oven for 15 minutes. Cool and thinly slice.

Thinly slice leek and mushrooms and toss together in a small, oven-safe saucepan, with remaining olive oil, and a pinch each of salt a pepper. Place in oven and roast for 10 minutes.

In a 9 by 14-inch baking dish, layer sauce, pasta, roasted vegetables, Italian seasoning and ricotta into 4 layers. Top with grated mozzarella and bake at 350-degrees for 45 minutes, until cheese is lightly browned, hot and bubbling in the centre.

Note: This recipe uses (almost) square sheets of lasagna pasta, available at Valoroso Foods on Sutherland Avenue in Kelowna. If using the longer, more narrow sheets, use 12 sheets for four layers.

frozen pineapple chiffon tart

For the base:
4oz cold butter
¼ cup sugar
1 ½ cups flour
1 large egg yolk
2 tbs heavy cream

In a medium bowl, whisk together flour and sugar. Cut in cold butter until mixture resembles coarse meal.

In a small bowl, whisk together yolk and cream. Mix into flour mixture until dough comes together and can be formed into a ball. Flatten into a 6-inch disk and wrap dough in plastic wrap. Refrigerate for 30 minutes.

On a lightly-floured surface, roll dough to fit a 9-inch tart pan with removable base (alternately, use a springform pan). Press into pan and refrigerate until firm.

Blind bake tart (by covering with a circle of parchment paper and weighing down with either dried beans or rice) at 400-degrees for five minutes. Lower heat to 375 and bake for 15-20 minutes, or until set. Lift out parchment and lightly prick the bottom and continue baking 10-15 minutes, until done on the bottom. Cool on wire rack.

For the filling:
5 large egg yolks
2/3 cup plus ¼ cup sugar
10 tbs fresh pineapple puree
4 tbs butter, cubed
4 gelatine leaves, soaked in cold water
1 egg white

In a heavy, non-reactive saucepan, beat yolks and sugar until well blended. Stir in 7 tbs of the puree and the butter. Cooking over med-low heat, stir constantly until mixture resembles hollandaise sauce (thickly coats a wooden spoon but still pour able). Don’t allow to boil. Pour into a strainer over a medium bowl. Press through strainer and add remaining puree.

Squeeze water out of gelatine and stir into the pineapple curd mixture. Let cool to room temperature.

Beat egg white until frothy, add remaining ¼ cup sugar and beat to stiff peaks. Mix 1/3 into pineapple curd mixture and lightly fold in remaining 2/3. Pour into cooled tart shell and freeze overnight. Garnish with fresh pineapple (shown sprinkled first with sugar and toasted with a butane torch).

sweet potato fritatta

1 large sweet potato
150 grams smoked salmon
¼ red onion
4 large eggs
3 tbs half & half cream
1 tsp dried tarragon
salt/pepper
1 cup shredded aged cheddar

Peel sweet potato and cut in half lengthwise. Cover with water in a medium pot and bring to a simmer. Cook until sweet potato is easily pierced with the tip of a knife. Slice into ¼-inch thick pieces and layer half into a baking dish. Cover with a layer of half of the smoked salmon, half of the red onion. Continue layering with remaining sweet potato, salmon and onion.

In a medium bowl, whisk together eggs, cream, tarragon, salt and pepper. Pour over layers. Cover with cheese and place in a 375-degree oven to bake for 20 minutes, until cheese is melted and eggs are cooked but still moist.

Let set for a few minutes before serving.

Cooking Tip: For easy removal of the frittata from the baking dish, line with parchment paper before adding in ingredients, then simply lift out the finished frittata once it’s set.

two-bite baked alaska

8 2-oz scoops “After Eight” ice cream
8 “Two-Bite Brownies”
2 large egg whites
a few drops lemon juice
½ cup sugar


Place brownies on a parchment paper-lined baking sheet. Using a 2 oz ice cream scoop, top each brownie with ice cream. Place in a very cold deep freeze (you may need to adjust the temperature of your appliance for this step). Allow ice cream to harden for several hours or overnight.

Pour lemon juice into a glass or stainless steel mixing bowl. Place egg whites into bowl and whip, using an electric mixer on high speed, until soft peaks form. Reduce speed and gradually add sugar. Resume high speed and continue beating until stiff peaks form.

Working quickly and using a small offset spatula (available in finer kitchen and cake decorating stores), spread meringue over top and sides of ice cream, leaving the brownie base exposed. Using a butane torch, gently toast the meringue by waving the flame over the surface of the Baked Alaskas. Serve immediately.

beef bourguignon

30 pearl onions, peeled
20 small brown button mushrooms, quartered
4 cloves garlic, sliced
2 pounds tender lean beef
5 slices bacon
2 tsp dried thyme
2 cups beef stock
2 cups dry, full-bodied, red wine
salt/pepper

Cut beef into one-inch cubes. In a large Dutch oven (cast iron pot) over high heat, sear beef in at least two batches, on all sides. Remove beef from pot and replace pot over heat. Add bacon and allow to render until fat is melted. Add pearl onions and cook until they begin to caramelize. Add mushrooms and garlic to sear, then add in red wine, scraping the bottom of the pot with a wooden spoon to deglaze. Allow wine to simmer and reduce a little, then add seared beef, thyme and beef stock. Cover and place in a 350-degree oven to braise for about an hour, until beef is very tender and sauce is thickened (but not gravy). Add salt and pepper to taste. Serve over hot buttered egg noodles.

Notes: Don’t confuse pearl onions with pickling onions, they’re not the same thing. If using a commercial beef stock (or broth), you shouldn’t need any extra salt. Consider picking up some beef bones at the butcher and making a stock. The results will always be better.

irish cream

4 cups half & half
4 cups whipping cream
6 large eggs
4 tbsp instant coffee
2 cups Irish whiskey
5 tbs chocolate syrup
2 cans condensed milk

In a large bowl, combine all ingredients and blend with a hand blender until frothy. Transfer to a punch bowl for your New Year’s Eve party. Keep any leftovers refrigerated.


Note: Raw eggs should not be used in food or drinks prepared for pregnant or nursing women, young children or people whose health is compromised. But then, it’s pretty much the same deal with the whiskey.

eggnog mousse

2 cups eggnog (not light)
3 large egg yolks
2 tbs brown sugar
1 ¼ cups heavy cream, whipped
1/3 oz (6 sheets) gelatine

In a large bowl set over a pot of simmering water over medium heat, whisk together eggnog, egg yolks and brown sugar. Continue whisking, vigorously, until mixture has tripled in volume and is very hot.

Meanwhile, soften gelatine in hot water according to package directions, for about 2 minutes. Squeeze out excess water and thoroughly whisk in to eggnog mixture. Float bowl in a sink partially filled with cold water and allow mixture to cool to room temperature.

Whip cream until it is stiff. Fold 1/3 of the cream into the eggnog mixture with a rubber spatula (this is to lighten the mixture), then fold in remaining 2/3. Spoon into individual dessert dishes or into one large decorative bowl. Refrigerate until set; several hours or overnight. Garnish with extra whipped cream and chocolate shavings

Christmas korma

Christmas Korma ~ serves 4-6
2 medium onions, chopped
2 tbs ghee or vegetable oil
2 skinless, boneless chicken breasts, diced
2 tbs Patak’s brand Korma paste
2 yams, peeled and diced
½ cup cream
¾ cup spiced cashews, coarsely chopped
salt/pepper

In a large saucepan, heat ghee or vegetable oil. Add onions and sauté until translucent. Add diced chicken and toss to sear and seal in flavour. Add Korma paste and stir to coat onions and chicken. Add yams and cream, then transfer to a baking dish. Place, covered, in a 350-degree oven and bake until yams are soft and chicken is cooked, about 40 minutes. Salt and pepper to taste. Serve over cooked basmati rice and garnish with spicy nuts.

Notes: Visit www.epicurious.com and enter the search words “spiced nuts”. Use the recipe there for pecans, but substitute cashews for an Indian flavour.


Simple Dhal
1 can lentils (do not drain)
1 medium onion, chopped
1 tbs Patak’s brand mild curry paste
salt/pepper

In a small saucepan, cook lentils and onion over medium-high heat, stirring occasionally, until onion is soft. Add curry paste, salt and pepper. Puree using a hand-held blender and serve with curry and rice.

venison and portabelle brochettes with sweet chili dipping sauce

1 lb venison loin, trimmed, cut into 1” cubes
2 portabella mushrooms, cut into eighths
2 cloves garlic, slivered
2-inch piece ginger, peeled, slivered
2 tbs teriyaki marinade
½ tsp chilli flakes
fresh cracked pepper

Whisk together garlic, ginger, teriyaki, chilli flakes and pepper. In a large bowl, toss together with venison and let marinate in the fridge for several hours or overnight. Thread onto 8 large skewers that have been soaked in water for an hour (to prevent them from burning), alternating venison with pieces of mushroom. Grill until meat is done to your preference, or sear in a hot heavy skillet and finish in the oven.

Dipping sauce
1 cup Okanagan’s Finest Ginger Soy Vinaigrette
1 cup sweet chilli sauce
1 tsp Thai red curry

Whisk together and serve with venison brochettes.