(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.
Tuesday, May 22, 2007
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.
Saturday, December 02, 2006
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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).
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.
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.
Tuesday, August 08, 2006
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.
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.
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
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
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.
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.
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.
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.
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.
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
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.
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.
(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.
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.
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
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.
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.
Monday, April 10, 2006
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.
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.
Monday, April 03, 2006
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.
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.
Thursday, March 30, 2006
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.
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.
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.
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.
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.
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.
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.
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.
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.
(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.
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).
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).
Friday, January 13, 2006
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.
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.
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.
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.
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
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.
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.
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.
apple puff pie
2 large Ambrosia apples
½ cup brown sugar, packed
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
pinch allspice
1 tbs butter
1 square puff pastry
Core and slice apples. Toss together with sugar and spices. In a medium saucepan over medium-high heat, melt butter. Add apples and sauté, stirring, for about five minutes, until apples are hot and partially cooked.
Preheat a large pizza stone in oven at 400-degrees. Roll out puff pastry into a 12-inch square. Cut in half. Roll edges to hold filling and divide apple mixture between the two crusts, reserving liquid from the apples. Using a large spatula, transfer pies to a stone and bake until crust is golden.
Continue simmering the sugary liquid from cooking the apples, stirring constantly over medium heat, until it has reduced and thickened to the consistency of caramel. Drizzle over servings of hot apple pie.
½ cup brown sugar, packed
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
pinch allspice
1 tbs butter
1 square puff pastry
Core and slice apples. Toss together with sugar and spices. In a medium saucepan over medium-high heat, melt butter. Add apples and sauté, stirring, for about five minutes, until apples are hot and partially cooked.
Preheat a large pizza stone in oven at 400-degrees. Roll out puff pastry into a 12-inch square. Cut in half. Roll edges to hold filling and divide apple mixture between the two crusts, reserving liquid from the apples. Using a large spatula, transfer pies to a stone and bake until crust is golden.
Continue simmering the sugary liquid from cooking the apples, stirring constantly over medium heat, until it has reduced and thickened to the consistency of caramel. Drizzle over servings of hot apple pie.
cheese dip
1 - 500 g package Velveeta cheese
¼ cup milk
4 Roma tomatoes, small dice
1 cup salsa
1 tbs canned jalapenos, finely minced
Cut Velveeta into cubes and place in a non-stick medium saucepan over medium-low heat. Add milk and stir with a rubber spatula until cheese is melted and hot. Stir in tomatoes and continue cooking until tomatoes are softened but not overcooked. Stir in salsa and peppers until thoroughly heated. (Use less or more peppers to taste, and/or serve more on the side for people to adjust themselves). Serve hot in individual bowls, with tortilla chips.
note: Transferring cheese dip to a crock pot, set on low heat, after it’s made will keep the dip warm as long as needed. Double or triple the recipe for larger crowds.
¼ cup milk
4 Roma tomatoes, small dice
1 cup salsa
1 tbs canned jalapenos, finely minced
Cut Velveeta into cubes and place in a non-stick medium saucepan over medium-low heat. Add milk and stir with a rubber spatula until cheese is melted and hot. Stir in tomatoes and continue cooking until tomatoes are softened but not overcooked. Stir in salsa and peppers until thoroughly heated. (Use less or more peppers to taste, and/or serve more on the side for people to adjust themselves). Serve hot in individual bowls, with tortilla chips.
note: Transferring cheese dip to a crock pot, set on low heat, after it’s made will keep the dip warm as long as needed. Double or triple the recipe for larger crowds.
Wednesday, November 02, 2005
Oranges in Red Wine and Brown Sugar Syrup
1 - 750ml (3 cups) bottle red wine
1 cup brown sugar
1 short cinnamon stick
8 large navel oranges
1 tbs granulated sugar
In a medium saucepan over medium-high heat, bring wine, brown sugar and cinnamon to a boil, stirring until sugar is completely dissolved. Reduce heat to medium-low and simmer until syrup has reduced in volume to 1 cup; about 50 minutes. Cool completely, then cover and refrigerate.
Zest peel from 2 oranges. In a small bowl, mix peel together with granulated sugar.
With a sharp knife, remove and discard peel and white pith from oranges. Segment the oranges into the bowl by cutting between membranes. Cover segments and sugared peel separately and refrigerate.
Divide orange segments between 8 dessert bowls. Drizzle with wine syrup and garnish with sugared peel. Reserve and leftover syrup to drizzle over vanilla ice cream.
1 cup brown sugar
1 short cinnamon stick
8 large navel oranges
1 tbs granulated sugar
In a medium saucepan over medium-high heat, bring wine, brown sugar and cinnamon to a boil, stirring until sugar is completely dissolved. Reduce heat to medium-low and simmer until syrup has reduced in volume to 1 cup; about 50 minutes. Cool completely, then cover and refrigerate.
Zest peel from 2 oranges. In a small bowl, mix peel together with granulated sugar.
With a sharp knife, remove and discard peel and white pith from oranges. Segment the oranges into the bowl by cutting between membranes. Cover segments and sugared peel separately and refrigerate.
Divide orange segments between 8 dessert bowls. Drizzle with wine syrup and garnish with sugared peel. Reserve and leftover syrup to drizzle over vanilla ice cream.
Thursday, October 27, 2005
Roasted Chicken Pot Pie with Biscuit Topping
meat from 1 whole roasted chicken
¼ cup butter
½ cup flour
2 cups chicken stock
1 ½ cups light cream (or milk)
1 medium onion, chopped
2 medium carrots, chopped
½ red pepper, chopped
1 medium button mushrooms, quartered
1 cup frozen peas, thawed
salt/pepper
In a large saucepan over medium-low heat, melt butter. Add flour and whisk until smooth, cooking for one minute. Whisking constantly, add chicken stock and light cream. Increase heat to medium and bring mixture to a simmer, continuing to whisk for another minute. Add onion and carrots and continue cooking, stirring, until vegetables are barely tender. Add roasted chicken, red pepper, mushrooms and peas. Salt and pepper to taste. Scrape into a medium shallow baking dish and cover with biscuit dough.
For biscuit dough:
2 cups flour
4 tsp baking powder
1/4 cup cold butter
1 large egg
2/3 cup milk
2 tbs cream
Whisk together flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the centre and pour in egg and milk (lightly whisked together). Bring together loosely with a fork, then turn out onto a lightly-floured surface and knead 8-10 times. Pat into the dimensions of baking dish and place on top of chicken mixture. Pierce dough in several places, and brush top with cream.
Bake at 375-degrees for about 20 minutes, until filling is bubbling and biscuit topping is golden brown.
¼ cup butter
½ cup flour
2 cups chicken stock
1 ½ cups light cream (or milk)
1 medium onion, chopped
2 medium carrots, chopped
½ red pepper, chopped
1 medium button mushrooms, quartered
1 cup frozen peas, thawed
salt/pepper
In a large saucepan over medium-low heat, melt butter. Add flour and whisk until smooth, cooking for one minute. Whisking constantly, add chicken stock and light cream. Increase heat to medium and bring mixture to a simmer, continuing to whisk for another minute. Add onion and carrots and continue cooking, stirring, until vegetables are barely tender. Add roasted chicken, red pepper, mushrooms and peas. Salt and pepper to taste. Scrape into a medium shallow baking dish and cover with biscuit dough.
For biscuit dough:
2 cups flour
4 tsp baking powder
1/4 cup cold butter
1 large egg
2/3 cup milk
2 tbs cream
Whisk together flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the centre and pour in egg and milk (lightly whisked together). Bring together loosely with a fork, then turn out onto a lightly-floured surface and knead 8-10 times. Pat into the dimensions of baking dish and place on top of chicken mixture. Pierce dough in several places, and brush top with cream.
Bake at 375-degrees for about 20 minutes, until filling is bubbling and biscuit topping is golden brown.
Potato Pavé
by Executive Chef Dean Hossack
of the Okanagan Golf Club
1 medium leek
2 tbs butter
salt pepper
5 large russet potatoes, peeled, sliced very thin
¼ cup cream
salt/pepper
½ cup Emmenthal cheese, finely shredded
(reserve 1/3 of cheese for later)
Layer an 8-by-11.5-by2-inch glass baking dish with parchment paper. Set aside.
Chop leek in half where the white part meets the green; discard greens. Slice leek lengthwise and rinse under cold water to remove any grit from between layers. Thinly slice width-wise.
In a small skillet, melt butter over medium-low heat. Add leeks and sauté until soft and translucent. Season with salt and pepper.
Layer bottom of baking dish with a layer of sliced potatoes, slightly overlapping. Season lightly with salt and pepper and drizzle lightly with cream. Repeat, adding shredded cheese and sautéed leeks to every third or fourth layer. The very top layer should be potatoes only. Cover with parchment and then aluminium foil and bake at 350-degrees for about 1 ½ hours, until potatoes are soft in the centre of the dish and thoroughly hot. Remove foil and let cool on a baking rack for half an hour. Place a second baking dish of the same size on top of the parchment-topped Pavé as a weight to compress the potatoes (or use another dish that fits and weigh down with cans). Refrigerate overnight or for several hours.
To turn out Pavé, turn both baking dishes over so the second one acts as a platform for the potatoes. Slide onto a large cutting board and cut into servings. Top with remaining cheese and reheat on a parchment-lined baking tray before serving.
of the Okanagan Golf Club
1 medium leek
2 tbs butter
salt pepper
5 large russet potatoes, peeled, sliced very thin
¼ cup cream
salt/pepper
½ cup Emmenthal cheese, finely shredded
(reserve 1/3 of cheese for later)
Layer an 8-by-11.5-by2-inch glass baking dish with parchment paper. Set aside.
Chop leek in half where the white part meets the green; discard greens. Slice leek lengthwise and rinse under cold water to remove any grit from between layers. Thinly slice width-wise.
In a small skillet, melt butter over medium-low heat. Add leeks and sauté until soft and translucent. Season with salt and pepper.
Layer bottom of baking dish with a layer of sliced potatoes, slightly overlapping. Season lightly with salt and pepper and drizzle lightly with cream. Repeat, adding shredded cheese and sautéed leeks to every third or fourth layer. The very top layer should be potatoes only. Cover with parchment and then aluminium foil and bake at 350-degrees for about 1 ½ hours, until potatoes are soft in the centre of the dish and thoroughly hot. Remove foil and let cool on a baking rack for half an hour. Place a second baking dish of the same size on top of the parchment-topped Pavé as a weight to compress the potatoes (or use another dish that fits and weigh down with cans). Refrigerate overnight or for several hours.
To turn out Pavé, turn both baking dishes over so the second one acts as a platform for the potatoes. Slide onto a large cutting board and cut into servings. Top with remaining cheese and reheat on a parchment-lined baking tray before serving.
Baked vanilla custard
1 ¼ cups whipping cream
1 ¼ cups milk
2 tsp pure vanilla extract
6 large egg yolks
½ cup sugar
In a medium saucepan over medium-high, whisk together cream and milk. Bring to a boil and remove from heat. In a medium bowl, whisk together egg yolks and sugar until light and fluffy. Add the hot cream mixture to the egg yolk mixture slowly, whisking constantly, until thoroughly combined. Whisk in vanilla.
Ladle mixture into four six-ounce custard cups and place them in a small roasting pan. Fill pan with enough very hot water to rise half way up the outsides of cups. Place in a 275-degree oven and bake for 50 minutes, or until the custards have set. Remove pan. Remove custard cups from the water, placing them on a baking rack to cool to room temperature, or chill and serve cold.
1 ¼ cups milk
2 tsp pure vanilla extract
6 large egg yolks
½ cup sugar
In a medium saucepan over medium-high, whisk together cream and milk. Bring to a boil and remove from heat. In a medium bowl, whisk together egg yolks and sugar until light and fluffy. Add the hot cream mixture to the egg yolk mixture slowly, whisking constantly, until thoroughly combined. Whisk in vanilla.
Ladle mixture into four six-ounce custard cups and place them in a small roasting pan. Fill pan with enough very hot water to rise half way up the outsides of cups. Place in a 275-degree oven and bake for 50 minutes, or until the custards have set. Remove pan. Remove custard cups from the water, placing them on a baking rack to cool to room temperature, or chill and serve cold.
Chocolate zucchini cake
1 cup butter
1 ¼ cups sugar
2 large eggs, lightly beaten
½ cup sour cream
1 tsp pure vanilla extract
2 ½ cups flour
¼ cup cocoa powder
1 tsp cinnamon
1 tsp baking soda
½ tsp baking powder
2 cups grated zucchini
2/3 cups chocolate chips
In a large bowl, with an electric mixer on medium speed, cream together butter and sugar. Beat in eggs, sour cream and vanilla. In a separate bowl, whisk together flour, cocoa powder, cinnamon, baking soda and baking powder. Fold into butter mixture until smooth but not over mixed. Fold in zucchini and chocolate chips. Divide batter between two prepared loaf or cake pans and bake at 350 degrees for 45 minutes, or until a tester inserted into the centre comes out clean.
1 ¼ cups sugar
2 large eggs, lightly beaten
½ cup sour cream
1 tsp pure vanilla extract
2 ½ cups flour
¼ cup cocoa powder
1 tsp cinnamon
1 tsp baking soda
½ tsp baking powder
2 cups grated zucchini
2/3 cups chocolate chips
In a large bowl, with an electric mixer on medium speed, cream together butter and sugar. Beat in eggs, sour cream and vanilla. In a separate bowl, whisk together flour, cocoa powder, cinnamon, baking soda and baking powder. Fold into butter mixture until smooth but not over mixed. Fold in zucchini and chocolate chips. Divide batter between two prepared loaf or cake pans and bake at 350 degrees for 45 minutes, or until a tester inserted into the centre comes out clean.
Cranberry-apple dressing
1 stalk celery, diced
1 medium carrot, diced
1 medium onion, diced
2 medium apples, large dice
1 tsp poultry seasoning
½ cup dried cranberries
1 cup fresh cranberries
2-3 slices turkey bacon
¼ cup plus 2 tbs butter
1 medium-sized loaf artisan bread
salt/pepper
In a large skillet, melt 2 tbs butter over medium heat. Add celery, carrot, onion and bacon. Sautee until carrot is just tender. Add apples and sauté until just tender. Add bread and seasoning and toss together with remaining butter. Transfer to a casserole dish and sprinkle with both dried and fresh cranberries, tossing lightly to incorporate. Bake at 350-degrees for 25 minutes.
Note: The term dressing and stuffing are often used interchangeably to describe the same dish. And while they may have the same shopping list, “stuffing” is always stuffed into the cavity of the bird, while “dressing” is cooked separately. Stuffed birds usually end up having to be overcooked for safety’s sake, on account of the stuffing insulating the insides.
Where to find it: To find the recipe for Mixed Grain Pilaf with Oka Cheese, visit past recipes at www.foodpage.blogspot.com
1 medium carrot, diced
1 medium onion, diced
2 medium apples, large dice
1 tsp poultry seasoning
½ cup dried cranberries
1 cup fresh cranberries
2-3 slices turkey bacon
¼ cup plus 2 tbs butter
1 medium-sized loaf artisan bread
salt/pepper
In a large skillet, melt 2 tbs butter over medium heat. Add celery, carrot, onion and bacon. Sautee until carrot is just tender. Add apples and sauté until just tender. Add bread and seasoning and toss together with remaining butter. Transfer to a casserole dish and sprinkle with both dried and fresh cranberries, tossing lightly to incorporate. Bake at 350-degrees for 25 minutes.
Note: The term dressing and stuffing are often used interchangeably to describe the same dish. And while they may have the same shopping list, “stuffing” is always stuffed into the cavity of the bird, while “dressing” is cooked separately. Stuffed birds usually end up having to be overcooked for safety’s sake, on account of the stuffing insulating the insides.
Where to find it: To find the recipe for Mixed Grain Pilaf with Oka Cheese, visit past recipes at www.foodpage.blogspot.com
Toffee crunch chocolate cheesecake
Base:
1 ½ cups graham crumbs
¼ cup coarsely chopped hazelnuts
¼ cup shredded coconut
2 tbs brown sugar
¼ cup butter
Batter:
2 packages cream cheese (8oz/250g each), softened
½ cup granulated sugar
1 cup sour cream
3 large eggs
2 cups semi-sweet chocolate chips, melted
1 cup Skor toffee bits
In a medium bowl, combine the first four ingredients. Melt butter and incorporate into the crumbs. Press firmly into a parchment paper-lined 8-inch spring form pan and bake at 350-degrees for 10 minutes.
Reduce oven heat to 275-degrees. In the bowl of an electric mixer set to medium-low, cream together cream cheese and sugar until very smooth and fluffy (about 5-7 minutes), scraping down sides as needed. Beat in sour cream. Beat in eggs, one at a time. Fold in melted chocolate. Stir in ½ cup Skor bits.
Sprinkle 4 tbs of the toffee bits over the cake base. Scrape cheesecake batter over base, tapping pan on counter to distribute evenly. Sprinkle remaining Toffee bits over batter. Place a baking dish, 1/3 full with hot water, on the lowest rack of the oven (the water and low temp help prevent cracking). Set cheesecake on a baking sheet and set on middle rack. Bake for about 2 ½ - 3 hours, until just set in centre. Leave in oven with heat off for another hour (also to prevent cracking). Cool thoroughly, then refrigerate overnight. To slice, use a large chefs’ knife, cleaning the blade between each cut.
1 ½ cups graham crumbs
¼ cup coarsely chopped hazelnuts
¼ cup shredded coconut
2 tbs brown sugar
¼ cup butter
Batter:
2 packages cream cheese (8oz/250g each), softened
½ cup granulated sugar
1 cup sour cream
3 large eggs
2 cups semi-sweet chocolate chips, melted
1 cup Skor toffee bits
In a medium bowl, combine the first four ingredients. Melt butter and incorporate into the crumbs. Press firmly into a parchment paper-lined 8-inch spring form pan and bake at 350-degrees for 10 minutes.
Reduce oven heat to 275-degrees. In the bowl of an electric mixer set to medium-low, cream together cream cheese and sugar until very smooth and fluffy (about 5-7 minutes), scraping down sides as needed. Beat in sour cream. Beat in eggs, one at a time. Fold in melted chocolate. Stir in ½ cup Skor bits.
Sprinkle 4 tbs of the toffee bits over the cake base. Scrape cheesecake batter over base, tapping pan on counter to distribute evenly. Sprinkle remaining Toffee bits over batter. Place a baking dish, 1/3 full with hot water, on the lowest rack of the oven (the water and low temp help prevent cracking). Set cheesecake on a baking sheet and set on middle rack. Bake for about 2 ½ - 3 hours, until just set in centre. Leave in oven with heat off for another hour (also to prevent cracking). Cool thoroughly, then refrigerate overnight. To slice, use a large chefs’ knife, cleaning the blade between each cut.
borscht
4 cups chicken or vegetable stock
2 cups water
3 medium beets, peeled and chopped
1 large potato (white), peeled and chopped
1 large carrot, scrubbed and chopped
½ medium onion, chopped
¾ cup fresh or frozen peas
1 ½ tbs vinegar
½ cup whipping cream
1 tbs flour
1 tbs chopped fresh dill
kosher salt/fresh-ground pepper
In a large pot or stock pot over high heat bring stock, water, beets, potato, carrot and onion to boil. Reduce heat to medium-high and simmer rapidly for 15-20 minutes, until vegetables are just tender. Skim off foam as it collects around the edges of pot.
Stir in peas and vinegar. Add flour to cream and stir until smooth. Stir into soup. Add fresh dill and season to taste with salt and pepper.
2 cups water
3 medium beets, peeled and chopped
1 large potato (white), peeled and chopped
1 large carrot, scrubbed and chopped
½ medium onion, chopped
¾ cup fresh or frozen peas
1 ½ tbs vinegar
½ cup whipping cream
1 tbs flour
1 tbs chopped fresh dill
kosher salt/fresh-ground pepper
In a large pot or stock pot over high heat bring stock, water, beets, potato, carrot and onion to boil. Reduce heat to medium-high and simmer rapidly for 15-20 minutes, until vegetables are just tender. Skim off foam as it collects around the edges of pot.
Stir in peas and vinegar. Add flour to cream and stir until smooth. Stir into soup. Add fresh dill and season to taste with salt and pepper.
kielbasa and cheese calzones
1 ½ cups warm water
1 envelop (2 ¼ tsp) dry yeast
1 tbs sugar
2 tbs olive oil
1 ½ tsp salt
4 cups all purpose flour (approx)
1 tbs “Herbes De Provence” spice mix
¼ each yellow and red bell peppers, sliced
¼ small red onion, sliced
4 sundried tomato halves; reconstituted, chopped
1 cup diced turkey kielbasa
1 ½ cups grated mozzarella
1 cup grated cheddar or havarti
4 tbs pizza sauce
1 tsp corn meal
In a large mixing bowl, stir yeast and sugar into water and set aside until dissolved; about 5 minutes. Whisk in oil and salt. Add flour and stir to begin to bring it together into dough. Turn out onto a floured surface and knead until smooth and elastic, incorporating a little more flour if still sticky, about 10 minutes.
Place dough in a lightly-oiled bowl, turning it over once to coat. Cover with plastic wrap and place in a warm, draft-free place until doubled, about an hour and 15 minutes.
Place a large pizza stone in oven and preheat oven to 375 degrees. Punch down dough and turn out onto a lightly-floured surface. Knead until smooth. Divide into quarters, shaping each into a ball. Roll out to 9-inch rounds. Spread 1 tbs of sauce in centre of each. Divide other ingredients between calzones. Fold dough over filling, forming half circles. Pinch edges together to seal. Sprinkle stone with corn meal and transfer calzones to stone (you may have to do this two-at-a-time) and return to oven. Bake about 15-17 minutes, until golden brown (longer if not using a stone).
Options: Besides using your own favourite ingredients, try making eight smaller calzones. Or slice the larger ones into “fingers” for smaller portions.
Where to find it: The “Herbes De Provence” spice mix, among a garden of others, are available in specialty stores, and at www.countrypepper.com. Canada Post’s are the only shipping charges that apply.
1 envelop (2 ¼ tsp) dry yeast
1 tbs sugar
2 tbs olive oil
1 ½ tsp salt
4 cups all purpose flour (approx)
1 tbs “Herbes De Provence” spice mix
¼ each yellow and red bell peppers, sliced
¼ small red onion, sliced
4 sundried tomato halves; reconstituted, chopped
1 cup diced turkey kielbasa
1 ½ cups grated mozzarella
1 cup grated cheddar or havarti
4 tbs pizza sauce
1 tsp corn meal
In a large mixing bowl, stir yeast and sugar into water and set aside until dissolved; about 5 minutes. Whisk in oil and salt. Add flour and stir to begin to bring it together into dough. Turn out onto a floured surface and knead until smooth and elastic, incorporating a little more flour if still sticky, about 10 minutes.
Place dough in a lightly-oiled bowl, turning it over once to coat. Cover with plastic wrap and place in a warm, draft-free place until doubled, about an hour and 15 minutes.
Place a large pizza stone in oven and preheat oven to 375 degrees. Punch down dough and turn out onto a lightly-floured surface. Knead until smooth. Divide into quarters, shaping each into a ball. Roll out to 9-inch rounds. Spread 1 tbs of sauce in centre of each. Divide other ingredients between calzones. Fold dough over filling, forming half circles. Pinch edges together to seal. Sprinkle stone with corn meal and transfer calzones to stone (you may have to do this two-at-a-time) and return to oven. Bake about 15-17 minutes, until golden brown (longer if not using a stone).
Options: Besides using your own favourite ingredients, try making eight smaller calzones. Or slice the larger ones into “fingers” for smaller portions.
Where to find it: The “Herbes De Provence” spice mix, among a garden of others, are available in specialty stores, and at www.countrypepper.com. Canada Post’s are the only shipping charges that apply.
Thursday, October 06, 2005
Cheesy Rice & Nut Loaf
1 tbs butter
1 medium leek, split lengthwise and sliced
1 medium red pepper, chopped
1 medium tomato, chopped
1 cup finely chopped unsalted cashews
1 cup finely chopped blanched almonds
2 medium carrots, grated
1 cup cooked brown rice
1 cup grated aged cheddar
2 large eggs, beaten
½ tsp salt
¼ tsp pepper
In a medium saucepan over medium-low heat, melt butter. Add leek (white part only), pepper and tomato. Cook, stirring occasionally, until peppers are tender. Remove from heat and set aside.
Process nuts in a food processor until coarsely ground. Place in a large mixing bowl, and combine with leek mixture, grated carrots, rice, cheese, eggs and salt and pepper. Mix well. Firmly press mixture into a buttered loaf pan, lined on the bottom with parchment paper. Bake in a 350-degree oven for about 45-50 minutes, until lightly browned and cooked in centre. Let set for 10 minutes before turning out of pan. Slice and serve.
1 medium leek, split lengthwise and sliced
1 medium red pepper, chopped
1 medium tomato, chopped
1 cup finely chopped unsalted cashews
1 cup finely chopped blanched almonds
2 medium carrots, grated
1 cup cooked brown rice
1 cup grated aged cheddar
2 large eggs, beaten
½ tsp salt
¼ tsp pepper
In a medium saucepan over medium-low heat, melt butter. Add leek (white part only), pepper and tomato. Cook, stirring occasionally, until peppers are tender. Remove from heat and set aside.
Process nuts in a food processor until coarsely ground. Place in a large mixing bowl, and combine with leek mixture, grated carrots, rice, cheese, eggs and salt and pepper. Mix well. Firmly press mixture into a buttered loaf pan, lined on the bottom with parchment paper. Bake in a 350-degree oven for about 45-50 minutes, until lightly browned and cooked in centre. Let set for 10 minutes before turning out of pan. Slice and serve.
Monday, September 19, 2005
stuffed cinnamon swirl french toast
3 ripe peaches, peeled, pitted and chopped into ½-inch pieces
¼ cup butter
2 tbs brown sugar
1 tbs peach schnapps (opt)
¼ cup whipping cream
8 slices cinnamon swirl bread
3 large eggs
In a large skillet, over med-low heat, melt ½ of the butter. Stir in brown sugar until it’s dissolved. Add peaches and schnapps. Increase heat to med-high and cook, stirring, for 3 minutes. Stir in 2 tbs of the cream and simmer for 2 more minutes.
Place 4 slices of bread on work surface. Using a slotted spoon, divide 2/3 of the peaches evenly between the slices, leaving a border on all sides. Top with remaining 4 slices of bread and press down gently. Set aside remaining peaches and caramelized syrup.
In a wide, shallow bowl, whisk eggs together with remaining cream. Soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tbs butter in a large skillet over medium heat. Fry 2 of the sandwiches on each side until golden. Transfer to a baking sheet and place in a 200-degree oven to keep warm. Repeat. Serve with remaining peaches and caramelized syrup from first step.
¼ cup butter
2 tbs brown sugar
1 tbs peach schnapps (opt)
¼ cup whipping cream
8 slices cinnamon swirl bread
3 large eggs
In a large skillet, over med-low heat, melt ½ of the butter. Stir in brown sugar until it’s dissolved. Add peaches and schnapps. Increase heat to med-high and cook, stirring, for 3 minutes. Stir in 2 tbs of the cream and simmer for 2 more minutes.
Place 4 slices of bread on work surface. Using a slotted spoon, divide 2/3 of the peaches evenly between the slices, leaving a border on all sides. Top with remaining 4 slices of bread and press down gently. Set aside remaining peaches and caramelized syrup.
In a wide, shallow bowl, whisk eggs together with remaining cream. Soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tbs butter in a large skillet over medium heat. Fry 2 of the sandwiches on each side until golden. Transfer to a baking sheet and place in a 200-degree oven to keep warm. Repeat. Serve with remaining peaches and caramelized syrup from first step.
Sunday, September 18, 2005
Cranberry-Orange Scones
2 2/3 cups flour
4 tsp baking powder
½ cup sugar
½ tsp salt
1/3 cup cold butter
1 large egg
2/3 cup buttermilk
¼ cup orange juice concentrate, thawed
(plus 1tbs for brushing tops)’
2/3 cup fresh or frozen cranberries
In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Whisk together buttermilk, egg and orange juice concentrate. Make a well in centre of crumbs and add liquid. Bring together with a fork, then turn out onto a floured work surface and knead a few times (add a little more flour if sticky). Knead in half of the cranberries, but don’t overwork or the dough with toughen. Pat into an 8-inch circle and press in remaining cranberries. Cut circle into 8 wedges and place on a silpat-lined baking sheet. Bake at 375 degrees for 15 minutes, until lightly golden.
4 tsp baking powder
½ cup sugar
½ tsp salt
1/3 cup cold butter
1 large egg
2/3 cup buttermilk
¼ cup orange juice concentrate, thawed
(plus 1tbs for brushing tops)’
2/3 cup fresh or frozen cranberries
In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Whisk together buttermilk, egg and orange juice concentrate. Make a well in centre of crumbs and add liquid. Bring together with a fork, then turn out onto a floured work surface and knead a few times (add a little more flour if sticky). Knead in half of the cranberries, but don’t overwork or the dough with toughen. Pat into an 8-inch circle and press in remaining cranberries. Cut circle into 8 wedges and place on a silpat-lined baking sheet. Bake at 375 degrees for 15 minutes, until lightly golden.
Sunday, September 11, 2005
spinach artichoke mousse
5 oz fresh spinach, finely sliced
1 shallot, finely diced
1 tsp butter
10 marinated artichoke heart quarters
14 oz (400g tub) light cream cheese, softened
In a medium saucepan, melt butter over medium heat. Add shallot and sauté until just translucent. Add spinach and cook until wilted. Transfer to a strainer and place over a bowl. Refrigerate until cold.
In a food processor, pulse artichoke hearts. Transfer to a medium mixing bowl. Squeeze cooled spinach mixture to remove as much moisture as possible. Add to artichokes. Fold in cream cheese with a rubber spatula. Serve with slices of crusty bread.
1 shallot, finely diced
1 tsp butter
10 marinated artichoke heart quarters
14 oz (400g tub) light cream cheese, softened
In a medium saucepan, melt butter over medium heat. Add shallot and sauté until just translucent. Add spinach and cook until wilted. Transfer to a strainer and place over a bowl. Refrigerate until cold.
In a food processor, pulse artichoke hearts. Transfer to a medium mixing bowl. Squeeze cooled spinach mixture to remove as much moisture as possible. Add to artichokes. Fold in cream cheese with a rubber spatula. Serve with slices of crusty bread.
sour cherry pie with almond crumble topping
for filling:
1 ¼ cup sugar
¼ cup quick-cooking tapioca
pinch salt
½ tsp cinnamon
6 cups sour cherries, fresh or frozen, pitted or unpitted)
prepared deep dish pie shell
Whisk together sugar, tapioca, salt and cinnamon. Set aside. In a large, deep skillet, place pitted cherries (if unpitted, prick each cherry with a fork or skewer so juices will run). Place over medium high heat and stir until cherries are soft and juices are running. Reduce heat to medium and add sugar mixture evenly over cherries. Stir until juices are thickened, about three minutes. Remove from heat and scrape into a prepared deep dish pie shell. Top with almond crumble. Place on a baking sheet and bake in a 425-degree oven for 15 minutes. Reduce heat to 375 and continue baking for about 50 minutes more, until juices are bubbling thickly in the centre. (Cover loosely with foil if topping is browning too quickly.) Transfer to cooling rack and let cool 30 minutes before serving.
for topping:
½ cup flour
½ cup brown sugar
1/3 cup rolled oats
1/3 cups ground almonds
¼ tsp cinnamon
¼ cup chilled butter
Whisk together flour, sugar, oats, almonds and cinnamon. Cut in butter until mixture resembles coarse crumbs.
Note: It’s true, you don’t have to pit the cherries before baking with them. Some people say they give off a subtle almond flavour, but one must need a sophisticated palette to detect it. What’s sure is you can’t eat the unpitted pie in polite company, on account of the need to spit the pits.
Where to find it: Most sour cherries are processed, and fresh ones are usually only available at farmers’ markets. Buy them and freeze them for use all year.
1 ¼ cup sugar
¼ cup quick-cooking tapioca
pinch salt
½ tsp cinnamon
6 cups sour cherries, fresh or frozen, pitted or unpitted)
prepared deep dish pie shell
Whisk together sugar, tapioca, salt and cinnamon. Set aside. In a large, deep skillet, place pitted cherries (if unpitted, prick each cherry with a fork or skewer so juices will run). Place over medium high heat and stir until cherries are soft and juices are running. Reduce heat to medium and add sugar mixture evenly over cherries. Stir until juices are thickened, about three minutes. Remove from heat and scrape into a prepared deep dish pie shell. Top with almond crumble. Place on a baking sheet and bake in a 425-degree oven for 15 minutes. Reduce heat to 375 and continue baking for about 50 minutes more, until juices are bubbling thickly in the centre. (Cover loosely with foil if topping is browning too quickly.) Transfer to cooling rack and let cool 30 minutes before serving.
for topping:
½ cup flour
½ cup brown sugar
1/3 cup rolled oats
1/3 cups ground almonds
¼ tsp cinnamon
¼ cup chilled butter
Whisk together flour, sugar, oats, almonds and cinnamon. Cut in butter until mixture resembles coarse crumbs.
Note: It’s true, you don’t have to pit the cherries before baking with them. Some people say they give off a subtle almond flavour, but one must need a sophisticated palette to detect it. What’s sure is you can’t eat the unpitted pie in polite company, on account of the need to spit the pits.
Where to find it: Most sour cherries are processed, and fresh ones are usually only available at farmers’ markets. Buy them and freeze them for use all year.
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