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.
Tuesday, May 22, 2007
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
Subscribe to:
Posts (Atom)