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.
Thursday, March 30, 2006
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.
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