RECIPES
VEGGIE BURGERS WITH CHICK PEAS
2 cups cooked chick peas, mashed
1 stalk celery, finely chopped
1 carrot, peeled and shredded
1/2 onion, finely chopped
1 clove of garlic, smashed and chopped
1/4 cup flour
salt and pepper to taste
pinch of dried herbs to taste
1 egg, slightly beaten to bind mixture (optional)
oil for frying.
Sauté onion, garlic, carrots and celery until softened. Mix
all ingredients in a bowl and form into patties. Fry burgers in oil
until golden on both sides. For a nice effect, grill cooked burgers
on the BBQ to give the grill marks, until heated through .
BOUQUET GARNI
APPLE STRAWBERRY RHUBARB CRISP
(Made with maple syrup and peach Schnapps)
6 - 8 medium size apples (Royal gala or granny smith)
2 - 4 cups hulled and halved strawberries
2 - 4 cups fresh rhubarb, cut into 1/2 inch cubes
2 - 3 tablespoons maple syrup
1/4-cup apple juice or cider
2 - 3 tablespoons peach schnapps
1 cup light brown sugar
3/4 cup all purpose flour
1 cup rolled oats
1/2 cup chopped pecans
1/2 tsp each of cinnamon and nutmeg
1/2 cup butter
Preheat oven to 350.
Butter a 9" x 13" pan.
Peel core and thinly slice apples. Place in large bowl with strawberries
and rhubarb. Drizzle with maple syrup, apple juice and peach schnapps.
Put the tossed fruit into the prepared pan. Don't worry if the fruit
is mounded in the pan because it will reduce in size while cooking.
If you have too much fruit, butter a smaller pan and put the excess
fruit in to make an additional crisp - it freezes well
Mix the sugar, flour, oats, pecans and spices in a small bowl. Cut
in the butter until the mixture resembles coarse crumbs. Sprinkle
over apples.
Cover the dish with aluminum foil and bake for 30 minutes. Remove
the foil and continue cooking for another 30 minutes.
CREPE BATTER
This recipe comes from my French cooking handbook.
Makes 18 crepes.
1 cup flour
1/3 tsp salt
1 cup milk
3 large eggs
2 tbsp melted butter
oil for frying
Mix flour and salt in a bowl. Gradually whisk in half the milk into
the flour to make a smooth batter. Whisk in the eggs. Note: do not
beat the batter too much or it will become elastic and the finished
crepe will be tough. Stir in the melted butter with half the remaining
milk, cover and let stand 1 - 2 hours. The batter will thicken slightly
as the grains of starch in the flour expand. The batter can be kept
up to 24 hours in the fridge.
Just before using: Stir in enough of the remaining milk to make a
batter the consistency of thin cream. Brush or rub the crepe pan with
oil and heat until very hot (a drop of batter will sizzle at once).
Add 2 - 3 tbsp batter to the hot pan, turning it quickly so the bottom
is evenly coated. Cook over fairly high heat until browned and then
flip the crepe over or turn with a spatula. Cook for 10 seconds to
brown the other side and turn out onto a plate. Continue cooking the
remaining crepes in the same way, greasing the pan only when the crepes
start to stick.
As the crepes are cooked, pile them one on top of the other to keep
the bottom ones moist and warm. Crepes can be made ahead, layered
with wax paper and stored in a plastic bag. They can be kept in the
refrigerator for up to three days or 2 - 3 months in the freezer.
MARINADE FOR LAMB RACKS
There is not much meat on typical rack of lamb and I can easily eat
one myself. Therefore, you could easily serve at least one rack for
a good appetite and a half rack for a smaller appetite.
This recipe makes enough for 4 racks.
1/3 cup olive oil
3 cloves garlic, finely minced
4 tablespoons chopped fresh mint (combination fresh mint and oregano
works well too)
3 tablespoons Dijon mustard grain style
pinch red pepper flakes
salt and pepper
Mix all the ingredients in a bowl.
Spread marinade on the meaty side of the lamb racks. Let marinate
at least one hour in the refrigerator to allow the flavours of the
marinade to marry.
Grill the lamb on the BBQ starting with the marinade side up!
ROSEMARY NEW POATAOES
A simple but wonderful accompaniment to the rack of lamb is boiled
new potatoes, tossed with butter, salt, pepper and freshly chopped
rosemary. Very, very tasty.
GRILLED STEAK WITH PEPPER SAUCE
(Serves 4)
4 rib steak (6 to 8 ozs each)
3 Tbsp. (45 ml) crushed black peppercorns
1 Tbsp. (15 ml) olive oil
3 Tbsp. (45 ml) unsalted butter
1 shallot, finely chopped
2 Tbsp. (25 ml) Cognac
1/4 cup (50 ml) beef stock
1/4 cup (50 ml) whipping cream
2 tbsp.(25 ml) finely chopped parsley or green onion
1. Rub the steaks with the crushed peppercorns, pushing them into
the meat. Let the steaks stand, covered, in the refrigerator at least
2 hours (can be prepared the day before). Let the steaks warm to room
temperature before grilling (at least 30 minutes)
2. Heat the olive oil in a medium skillet over medium-high heat.
Add 2 Tbsp. (25 ml) of the butter. When the mixture starts to turn
light golden,
add the shallot to the pan and cook for 1 minute, stirring constantly.
Remove the pan from the heat and carefully add the Cognac and stir.
3. Add the beef stock and whipping cream and continue to cook until
the mixture is thick and will coat the back of a spoon.(you can also
thicken with roux or corn starch) Whisk in remaining butter. Season
with salt and pepper to taste. Set sauce aside to keep warm.
4. Grill the steaks on the BBQ to desired doneness. Spoon the sauce
over. Serve immediately, sprinkled with parsley or chopped green onion.
CLASSIC POTATO GRATIN
by Martha Holmberg
Ingredients
2 lb. Yukon Gold or russet potatoes, peeled
3 cups whipping or heavy cream
1 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Generous pinch of freshly grated nutmeg
2 cloves garlic, peeled and smashed
3/4 cup finely shredded Gruyère, Emmental, or Comté
How to Make
Heat the oven to 400°F. Using a very sharp knife or a mandoline,
carefully cut the potatoes into 1/8-inch slices (no thicker).
Put the potatoes in a large heavy-based saucepan and add the cream,
salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high
heat until the cream is boiling, stirring occasionally (very gently
with a rubber spatula so you don't break up the slices).
When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking
dish. If you don't want a tender but garlicky surprise mouthful, remove
and discard the garlic cloves. Shake the dish a bit to let the slices
settle and then sprinkle the surface with the cheese.
Bake in the hot oven until the top is deep golden brown, the cream
has thickened, and the potatoes are extremely tender when pierced
with a knife, about 40 minutes. Don't worry if the dish looks too
liquidy at this point; it will set up as it cools a bit. Before serving,
let the potatoes cool until they're very warm but not hot (at least
15 minutes) or serve them at room temperature.
CLAM CHOWDER
This has to be my favourite soup - bar none. Once this is made, it
is hard for me not to have two bowls right away. It is just that good.
There is a lot of advance cutting but once the cooking starts, the
soup is ready in minutes. Be sure to take your time in the advance
prep to make sure the pieces are not cut too large.
250 grams bacon, finely chopped
1 medium onion, finely chopped
3 cloves garlic, smashed and chopped
250 grams mushrooms (or more), finely chopped
5 yukon gold potatoes, cut in small dice
3 stalks celery, finely chopped
3 T flour
4 cans whole clams, drained, juice reserved
2 cups cream
1 litre milk
fresh thyme
salt and pepper
potato starch to thicken
In a heavy based pot, sauté the bacon. Once it releases the
fat, add in the onion and sauté until the onion softens, Add
in the garlic and mushrooms and sauté until the garlic releases
its perfume. Add in the potatoes and celery and sauté for a
minute or so.
Sprinkle the flour over your vegetables and stir. Once the flour
starts sticking to the bottom of the pot, slowly add in the reserved
clam juice and stir, making sure to mix in the flour. Add in the cream
and milk, salt and pepper and fresh thyme to taste.
Bring the soup to a simmer and add the clams. If the soup is not
thick enough, mix a tablespoon of potato starch (corn starch will
work as well) with a little milk or sherry and add to the soup. Adjust
the seasoning.
LENTILS WITH SPINACH AND TOMATOES
INGREDIENTS
· 1 tablespoon olive oil
· 1 yellow onions, diced
· 3 cloves garlic, minced
· 1 green and / or red pepper, seeded and chopped
· 1/2 cup lentils
· 2 cups water
· 2 cups chopped canned tomatoes
· 1 package fresh spinach chopped
· 1 teaspoon salt
· 1 teaspoon ground cumin
· freshly ground black pepper to taste
· 2 cloves garlic, crushed
Saute the onion and garlic in the oil until the onion is softened
and the garlic is fragrant. Add in the peppers to soften. Add in the
water and lentils and bring to a simmer. Cover and let simmer for
30 to 45 minutes, until the lentils are soft..
Add in the rest of the ingredients and bring to a simmer to cook
the spinach. Taste for seasoning and serve over rice.
JACK DANIELS BARBECUE SAUCE
INGREDIENTS:
· Jack Daniels, about 1/2 to 3/4 cup, or to taste
· 1/2 cup chopped onion
· 4 cloves garlic, finely chopped
· 2 cups ketchup
· 1/3 cup vinegar
· 3 tablespoons
· Worcestershire sauce
· 1/2 cup brown sugar, firmly packed
· 3/4 cup molasses
· 1/2 teaspoon pepper
· 1/2 tablespoon salt
· 1/4 cup tomato paste
· 1 teaspoon Liquid Smoke
· 1/2 teaspoon Tabasco sauce, or to taste
PREPARATION:
Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté
until translucent, about 10 minutes. Add all remaining ingredients,
bring to boil. Simmer uncovered until reduced and thickened, about
15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.
TURKEY BRINE
How can you keep your turkey from drying out during the cooking process?
Some have suggested cooking it upside down so all the juices from
the dark meat (legs and wings) run into the breast meat. There is
a problem trying to flip the bird over when it is hot. In addition,
the bird takes on a flat look and the presentation for carving is
lacking.
Brining adds a lot of moisture and flavour to the bird. I like to
start the cooking at a high temperature to sear the outside of the
meat to help retain the moisture inside the bird. I lower the temperature,
baste often and keep the bird covered until the last 30 minutes or
so, so it may turn the golden colour you seek for the table presentation.
4 litres stock - either vegetable or chicken
1 cup salt.
Dried herbs - 4 tablespoons of assorted herbs - thyme, rosemary, tarragon,
savoury
2 tsp dried red pepper flakes
4 litres cold water
Bring the stock to a boil, add the salt and herbs, pepper flakes
and stir until the salt is dissolved. Remove from heat and let cool.
Add the cold water. (To speed up the cooling, you can drop in those
ice packs from the freezer you use to keep food cold in the coolers.
You don't want to put the turkey in lukewarm brine as it promotes
growth of unwanted bacteria)
Add the turkey to the brine and refrigerate a minimum of 4 hours
but preferably overnight.
Remove the turkey from the brine and drain. Discard the brine. Pat
the turkey dry inside and out with paper towel. Fill with dressing
(stuffing) as you normally would, truss the legs close to the body.
Brush on your basting
With oven at 400 degrees, roast for 1/2 hour, baste again, cover
the bird and lower the temperature to 300 degrees and cook to desired
doneness, basting every so often. Remove the cover for the last 30
minutes to allow the turkey to become a beautiful golden colour.
I usually allow 20 minutes per pound cooking time for a stuffed bird.
POMEGRANATE VIMAIGRETTE
Terrific on salads or fresh fruit.
1 cup pomegranate seeds
1/2 cup rice vinegar
1/2 cup honey
Salt
Freshly ground black pepper
1 cup virgin olive oil
In a blender, add pomegranate seeds, rice vinegar, honey and seasonings.
Blend well. Slowly add olive oil while continuing to blend. Adjust
seasoning and strain.
PINEAPPLE GLAZE
1 cup brown sugar
1 cup pineapple juice (or 1/2 cup frozen pineapple concentrate undiluted)
2/3 cup water
1/4 cup Kikoman Teriyaki sauce (soy works well too)
3 tbsp lemon juice
2 tsp mashed garlic
3 tbsp minced onion
4 tbsp crushed pineapple (or more)
1 tbsp Jack Daniels whiskey
1/4 tsp cayenne pepper
Combine sugar, pineapple juice, water, Teriyaki sauce and lemon juice
in a pot and bring to boil. Reduce heat and add the rest of the ingredients
and let simmer until sauce has reduced and become syrupy.
SWEET & SOUR PORK (with fresh cranberries)
Yield: serves 10 people
1kg Pork cubes
1 Onion- diced
2-3 Cloves garlic- diced
3 Celery stalks, cut into 1/2 lengths
1 Red peppers
1 Green peppers
1 Yellow peppers
1 can of pineapple chunks drained with juice reserved
3/4C Brown sugar
2T Cornstarch mixed with 1/4 C water
1C Water
1/2C Apple Cider Vinegar
1/4C ketchup
Reserved Pineapple juice
Mushroom soy for colour
Dust pork cubes with salt, pepper and flour. Saute in oil until browned
on all sides and set aside.
In same pan, sauté onion and garlic, add celery, peppers and
pineapple and cook until tender. Season with salt and pepper. Remove
from heat.
In large pot, mix sugar, water, vinegar, ketchup, and pineapple juice
and bring to a boil. Stir in the wetted cornstarch and stir until
thickened. Add pork and vegetables and simmer. Using mushroom soy,
you can enrich the colour without adding additional salt, as with
regular soy sauce.
Serve over rice or noodles.
As a special addition, chop 1 cup of chopped, fresh cranberries add
two tablespoons of sugar and stir into the pork mixture for a colourful
addition.
CRANBERRY COLESLAW
From the Cranberry Cookbook, published by the Anglican Church Women
of Bala, Muskoka, Ontario.
1 cup chopped cranberries
1/4 cup sugar
3 cups finely shredded cabbage
1/2 cup orange juice
2 Tbsp chopped celery
2 tbsp chopped green peppe1 cup seeded green grapes, halved
1/4 cup mayonnaise or salad dressing
Combine the cranberries and sugar. Moisten the cabbage with the orange
juice and add cranberry mixture, celery, green pepper and grapes.
Toss with the dressing.
Chill at least one half hour. (6-8 servings)
SPICY PUMPKIN CHILI WITH CHICKEN
2 Tbsp olive oil
2 cups chopped onion
2 cups chopped red pepper
3tbsp minced seeded jalapeño pepper
1 clove garlic crushed
1 cup beer
1 cup chicken stock
2 - 3 tbsp chilli powder
1 tsp ground coriander
1/2 tsp salt
2 14.5 oz cams whole tomatoes, undrained and chopped
1 lb skinned, boned chicken breasts, cut into bite sized pieces
2 cups cubed cooked fresh pumpkin or pumpkin puree
2 tbsp chopped fresh cilantro
1 tbsp unsweetened cocoa
1 16 oz can pinto or kidney beans
Garnish
6 tbsp sliced green onion
6 tbsp shredded cheddar cheese
6 tbsp sour cream
Heat oil in a large Dutch oven over medium heat. Add onion and sauté
8 minutes or until lightly browned. Add bell pepper, jalapeno and
garlic; sauté 5 minutes.
Add beer and next 7 ingredients (beer through chicken); bring to
a boil. Partially cover, reduce heat and simmer 20 minutes until chicken
is done. Stir in pumpkin and last three ingredients; cook 5 minutes.
Ladle chilli into individual bowls, and to with sour cream, cheese
and green onions.
MUSHROOM BRANDY SOUP
This is a version of my mom's homemade mushroom soup.
2 cups sliced mushrooms
2 cups chicken stock
½ cups diced white onions
2oz white wine
¼ cup clarified butter + butter to sauté onions
2 Tbsp flour
2oz brandy or sherry
6oz cream
salt and pepper
1. Sauté onions in some butter, add mushrooms.
2. Add wine and brandy, simmer for about 20 minutes
3. Combine clarified butter and flour to make roux and add to chicken
stock to thicken.
4. Add stock and cream to mushrooms, season with salt and pepper.
Mrs. M. Webster
GRANDMA CARR'S HARVARD BEETS
My mom used to serve this dish at all our special occasion dinners.
It is simple and delicious.
Serves: 4-6
5 lbs washed, trimmed and pierced fresh beets
Preheat oven to 325. Bake lightly oiled beets for 1 hour, let cool,
peel and dice the beets.
Meanwhile: Mix together
1/2 cup sugar
1/2 T cornstarch
3 - 4 T fresh lemon juice
2 T salad oil or melted butter
1/4 cup water
Bring to boil and simmer 5 minutes. Add diced beets and let stand
over low heat for 20 minutes before serving
BLUEBERRY BUCKLE
Yield:
3/4 C Sugar
1/4 C Vegetable shortening
2 Eggs
1½ C Flour
2 Tbsp Baking powder
1/2 tsp Salt
1/2 tsp Ground nutmeg
1/4 tsp Ground clove
2 C Blueberries, Peach or Apple
Crumble topper
1/2 C Brown Sugar
1/3 C Flour
1/2 tsp Cinnamon
1/2 C Rolled Oats
1/4 C Soft butter
- Whisk together sugar, shortening and eggs until blended.
- Stir in the dry ingredients
- Fold in the berries
- Spread batter in an 8" x 8" pan
- Combine Crumble topper ingredients until crumbly- sprinkle over
batter
- Once cooked cut into squares
Bake 375º for 50 minutes.
BLUEBERRY PIE
Fresh berries, a little sugar and cornstarch to thicken the juices
and you have a simply delicious pie. Instead of the top crust, you
could try a pecan crumble crust for a different taste.
3/4 cup white sugar
4 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon, nutmeg
1 tablespoon lemon juice
4 cups fresh blueberries
1 recipe pastry for a 9 inch
double crust pie
1-tablespoon butter
Preheat oven to 375 degrees F
Mix sugar, cornstarch, salt, cinnamon and nutmeg, and sprinkle over
blueberries. Add lemon juice.
Line pie dish with one pie crust. Pour berry mixture into the crust,
and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide
strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust
is golden brown.
MAPLE GLAZED RIBS
2 KGS Baby back pork spareribs
1 onion chopped finely
1 clove (or more) garlic, smashed and finely chopped
3/4-cup maple syrup
1 T chili sauce or 1 T ketchup mixed with some red hot (Tabasco) sauce
to taste
1 T red wine vinegar
1 T Worcestershire sauce
1/4 teaspoon dry mustard
Salt and pepper
Remove skin from the backside of the ribs - lift the skin at one
corner, grab it with a paper towel and rip it off.
In a bain marie or on a rack over a water bath tented with foil,
steam ribs for 2 hours at 400degrees.
Meanwhile, bring glaze to a boil in a pot.
Once ribs have cooked, lay ribs on a baking sheet, brush with glaze
and cook in oven at 300, tented with foil for 1 hour. The ribs are
ready to eat at this point, but for the final touch, slap them on
the BBQ with a little more glaze brushed on. When the glaze caramelizes,
the ribs are ready.
BARBECUE SAUCE
1 onion, chopped and sauteed in a little oil
Add :
2 cups ketchup
2 tablespoons brown sugar
2 tablespoons tomato paste
2 tablespoons cider vinegar
1 tablespoon Worcestershire Sauce
1 tablespoon tobasco or red hot sauce
1 Tablespoon dijon mustard
1 tsp chili powder
1 tsp paprika
1/4 tsp cayenne
Simmer sauce for about 30 minutes until it thickens slightly. Garlic
is also a nice addition and should be sauteed with the onion. You
can adjust the amount of chili and cayenne to your tolerance of "
heat "!
MANGOSPACHO
8 cups (1kg) peeled and finely diced mango (about 12 mango)
1 cup (250ml) water
1 cup (250ml) ginger ale
1/2 cup (125 ml) rice wine vinegar
1/2 cup (125 ml) light olive oil
1 tablespoon granulated sugar
salt and freshly ground pepper to taste
2 cucumbers, peeled, seeded and finely diced
1/2 cup (70 g) finely diced red onions
3/4 cup (100g) chopped fresh cilantro
1. In a blender or food processor, combine half the mango with the
water, ginger ale, vinegar, oil and sugar. Puree until smooth. Season
with salt and pepper. Transfer the soup to a nonreactive bowl. Cover
and refrigerate until cold (about 4 hours)
2. In another nonreactive bowl, combine remaining 4 cups (560g) mango,
cucumber, red onion and 1/2 cup (70 g) cilantro. Cover and refrigerate
until cold.
3. To serve divide the cucumber mixture among chilled soup bowls
that are each sitting in a bowl of crushed ice. Ladle the soup over
the cucumber mixture and sprinkle with the remaining 1/4 (35 g) cilantro.
Serve immediately.
STRAWBERRY SOUP (ROYAL CARIBBEAN)
1pint (150G) Fresh Rasberries (gently washed)
1pint (150g) Fresh Strawberries (gently washed and trimmed)
2 cups (500ml) sour cream
1cup (250ml) whole milk
1cup (250ml) Ginger ale
1/4 cup (60g) Granulated Sugar
2 tablespoons triple sec
2 tablespoons Fresh lemon juice
Fresh Mint leaves (for Garnish)
1. Reserve 6 of the strawberries and 12 of the raspberries for garnish.
In a blender or food processor combine the remaining berries and puree
until smooth. Strain the mixture through a fine sieve over a non-reactive
bowl, pushing through as much of the pulp as you can, leaving the
seeds behind.
2. Whisk the remaining ingredients, except the reserved berries and
mint, into a puree. Cover and refrigerate until cold. To serve, divide
the soup among chilled soup bowls or parfait glasses and garnish with
the reserved berried and mint leaves.
FROZEN STRAWBERRY SOUFFLE
This is a recipe from the cooking school, La Varenne in Paris, where
Karen and I studied. It is simple to do and looks as if you have worked
hours on it.
This classic soufflé, a combination of meringue, fruit puree
and whipped cream, does not need to be churned during freezing. Frozen
in individual soufflé dishes heightened by paper collars, the
dessert stands high above the rims when the collars are removed and
look like soufflés that have been puffed in the oven.
Italian Meringue: made with 1/2 cup sugar, 1/4 cup water and 2 egg
whites
Heat sugar and water over low heat until sugar dissolves. Bring to
a boil and boil without stirring until the syrup reaches hardball
stage (248 degrees F or 120 degrees C). If crystals form on the side
of the pan during boiling, wash them down with a brush dipped in water.
Meanwhile, beat the egg whites until stiff. Gradually pour in the
hot syrup, whisking constantly and continue whisking until the meringue
is completely cool
200 g strawberries, hulled
1 tablespoon kirsch or lemon juice
1 cup (250 ml) heavy cream, lightly beaten.
Four 1/2 cup ramekins
Makes four individual soufflés:
Wrap a strip of waxed paper around each ramekin so that it extends
2 inches above the rim of the dish and tie with a string.
Make the Italian meringue. Puree the strawberries in a food processor.
Gently fold the strawberry puree and the beaten cream into the meringue,
pour the mixture into the prepared ramekins and smooth the tops.
Freeze until firm, at least two hours. Remove the collars and serve
with a strawberry on top, sliced and fanned, for a garnish. For added
pizzazz, you can drizzle the top with chocolate sauce.
MOULES DES CRIQUES
This recipe comes from a campground on the Mediterranean in France
where we met a French family. The son was in the French navy and he
dove to pick the mussels fresh. It has been in my collection since
1985. It is a simple but incredibly wonderful recipe.
Prepare Mussels:
Scrape mussel shells to remove any foreign material. Discard any open
mussels that do not close with a gentle tap of a knife. Rinse mussels
thoroughly.
Place mussels in a covered pot over medium heat and boil until all
mussels have opened and are orange coloured. Save the cooking juice.
Prepare Sauce:
Mix about 1/2 cup of mayonnaise (depending on the number of mussels)
with two cloves of garlic (pressed or finely chopped).
Add 1/2 cup of the reserved cooking juice and whisk well.
Remove the empty half shell from all the mussels and place mussels
on a serving dish.
Pour sauce over mussels and let sit to marinate, covered in the refrigerator,
for at least and hour.
Yummy!!
SWEET POTATO FRIES
This is a great tasting and healthy alternative to regular French
fries.
2 sweet potatoes
4 medium Yukon gold potatoes
1 onion
1/2 cup oil
2 cloves garlic, minced
2 tsp cumin
1 tsp cayenne pepper
salt and pepper
Blend the oil, garlic, cumin and cayenne in a medium sized bowl.
Peel and cut the sweet potatoes and Yukon gold potatoes either into
wedges or fries. Pell and cut the onion into wedges. Toss the potatoes
and onions in the oil mixture.
Spread the oiled fries onto a parchment lined cookie sheet - it is
best to have just one layer of fries on the baking sheet.
Bake in a hot oven, 425 degrees, until the fries are browned. You
should turn the fries at least once during the baking. The onions
will brown first before the potatoes, but the taste is amazing.
The sweet potatoes will not be as crispy as the regular potatoes.
ROASTED RED PEPPER SAUCE FOR TILAPIA
This recipe was created for CJAD's Dave Fisher newly acquired taste
for fish in general and Tilapia in particular. The fish itself will
be baked in a 350 degree oven basted with a little olive oil or butter
and lemon. It is the sauce below, prepared and kept warm to serve
with the fish, that will wake up those taste buds!
2 red bell peppers, halved and seeded
2 garlic cloves, smashed
1/4 cup fresh basil leaves
3T olive oil
1 1/2 cups chicken stock
1/2-cup cream
1/4-cup Parmesan cheese
Roast peppers, cut side down on a parchment paper lined cookie sheet
in a hot oven (450 degrees) until blackened. (by cutting the pepper
in half at the beginning, you save yourself the trouble of turning
it over in a hot oven if left whole). Remove from the oven, place
in a bowl and cover with plastic wrap until cooled. The steam and
residual heat will loosen the skin during this cooling period. When
the pepper has cooled, remove the skin and chop.
Heat the oil in a frying pan and add the garlic, red pepper and basil.
Sautee for 8 to 10 minutes. Puree the mixture in a blender (careful,
it's hot!) Put back in the pan and add the stock and cream and Parmesan.
Adjust the taste with salt and pepper.
Spoon the sauce over the Tilapia.
LAMB SHANKS WITH FRESH ROSEMARY
Browning and braising lamb shanks renders this delightful piece of
lamb into a tender meal. The slow roasting tends to remove the lamb
aroma some find offensive. Serve with rice or mashed potato to soak
up the wonderful sauce.
4 lamb shanks (about 1kg)
salt and pepper
flour for dredging
oil for sautéing
2 onions chopped
10 cloves of garlic, halved, sprout removed and chopped
3 carrots, peeled and chopped
750 ml red wine
1 large can whole peeled tomatoes with juice
1 can each chicken and beef stock
3 stalks fresh rosemary, chopped
2 tsp chopped fresh thyme
Salt and pepper the lamb shanks and dredge in the flour, shaking
off the excess.
Heat oil in heavy bottom Dutch oven. Brown shanks on all sides and
remove .
Add onion, carrots and garlic and sauté until browned and
softened. Add wine tomatoes and stocks. Add in rosemary and thyme.
Add shanks back into Dutch oven. Bring to boil, cover and transfer
into a 300 degree oven. Slow roast in oven for 2 hours
Remove shanks from pot and keep warm. Bring sauce to boil and reduce
for 10 to 15 minutes (this will intensify the flavour and thicken
the sauce)
Spoon sauce over lamb shanks and serve with rice or mash potato.
OSSO BUCO WITH TOMATOES, OLIVES, AND GREMOLATA
(With thanks from Epicurious)
For stew
8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2
lb total), each tied with kitchen string
1/2 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
1 small carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
1 cup dry white wine
1 cup chicken broth
1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée),
coarsely chopped
1 cup Kalamata or other brine-cured black olives, pitted and halved
1 1/2 teaspoons fresh thyme leaves
2 fresh flat-leaf parsley sprigs
1 Turkish or 1/2 California bay leaf
2 (2- by 1/2-inch) strips fresh lemon zest, cut crosswise into fine
julienne
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
For gremolata
3 tablespoons chopped fresh flat-leaf parsley
1 large garlic clove, minced
1 teaspoon finely grated fresh lemon zest
Special equipment: a 7- to 9-quart heavy ovenproof pot (wide enough
to hold shanks in 1 layer)
Make stew:
Preheat oven to 325°F.
Pat shanks dry and season with salt and pepper. Divide shanks and
flour between 2 large sealable plastic bags and shake to coat, then
remove shanks from bags, shaking off excess flour. Heat oil and 2
tablespoons butter in ovenproof pot over moderately high heat until
foam subsides, then brown shanks well in 2 batches, 10 to 12 minutes
per batch, transferring to a plate.
Reduce heat to moderate and add remaining tablespoon butter to pot
along with onions, carrot, celery, and garlic and cook, stirring,
until onions are pale golden, about 5 minutes. Add remaining stew
ingredients and bring to a boil, stirring. Arrange shanks in pot in
1 layer and return to a simmer. Cover pot and braise shanks in middle
of oven until very tender, about 2 1/2 hours. Remove strings from
osso buco and discard along with parsley sprigs and bay leaf.
Make gremolata and serve osso buco:
Stir together gremolata ingredients in a small bowl and sprinkle over
osso buco. Serve immediately.
Cooks' notes:
o Osso buco (without gremolata) can be made 1 day ahead. Cool completely,
uncovered, then chill, covered. Reheat, covered, in a 325°F oven
30 to 40 minutes.
o Osso buco can also be cooked in a large roasting pan. Straddle pan
across 2 burners for browning and boiling, then cover pan tightly
with foil for braising.
Makes 8 to 10 servings.
Gourmet
Gourmet Entertains
February 2003
MY SISTER ANN'S NACHO AND DIP
My big sister Ann, loves to have this nacho dip around for all the
big events for the family. It is always a pleasure to dig in and savour
the robust flavour. We tend to use a mild salsa because of all the
kids around but you can kick it up either with a spicier salsa or
sprinkle cayenne pepper on the cheese layer.
8 oz package of cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 red onion, finely diced
1 - 1 1/2 cups salsa
1 each green, red and yellow pepper, finely diced
2 green onions, finely diced
2 cups grated cheese - orange and white cheddar, Swiss and Parmesan
cucumber slices and shredded lettuce, optional
Blend the cream cheese, sour cream, mayonnaise and diced red onion
until creamy. Spread on the bottom of a glass pie plate.
Spread the salsa layer over the cream cheese layer.
Sprinkle the peppers and green onion on top of the salsa.
Top with the grated cheese.
Garnish with the shredded lettuce and cucumber. Serve with Tortilla
Chips.
Thanks Ann!
CHICKEN FLORENTINE
CASSEROLE
This is an untried recipe I just made up to go with the progressive
dinner party New Year’s Eve show. I looked in the refrigerator
and wanted to use up what I had left in there. Give it a try and let
me know your thoughts and how you would change it.
Thanks for listening. I wish you all health and happiness for the
New Year.
Chef Peter Webster
1 lb of bacon
8 chicken breasts
Flour for dusting chicken breasts
6 garlic cloves
1 lb of mushrooms, sliced or quartered
2 red peppers, julienned
1/2 cup white wine
1/2 cup chicken stock
1/2 cup cream
chopped fresh basil
2 bags of fresh spinach
salt and pepper
parmesan cheese
Cube the bacon and sautee until browned. Drain and set aside. In
the bacon drippings, brown the lightly floured chicken breasts on
all sides, set aside.
Drain off the excess bacon drippings and sautee the mushrooms red
peppers and garlic with salt and pepper. Stir in the white wine and
deglaze the pan. Add chicken stock and simmer. Add the cream and chopped
basil. Adjust the seasoning.
Layer the spinach on the bottom of the oven proof pan. Put the chicken
breasts on top of the spinach. Cover with the mushroom basil sauce,
sprinkle the bacon and parmesan on top.
Bake in a 350 degree oven for 30 to 40 minutes. Slice the chicken
breasts on the diagonal. Spoon the sauce over the chicken breast and
serve with rice
TURKEY BRINE
How can you keep your turkey from drying out during the cooking process?
Some have suggested cooking it upside down so all the juices from
the dark meat (legs and wings) run into the breast meat. There is
a problem trying to flip the bird over when it is hot. In addition,
the bird takes on a flat look and the presentation for carving is
lacking.
Brining adds a lot of moisture and flavour to the bird. I like to
start the cooking at a high temperature to sear the outside of the
meat to help retain the moisture inside the bird. I lower the temperature,
baste often and keep the bird covered until the last 30 minutes or
so, so it may turn the golden colour you seek for the table presentation.
4 litres stock - either vegetable or chicken
1 cup salt.
Dried herbs - 4 tablespoons of assorted herbs - thyme, rosemary, tarragon,
savoury
2 tsp dried red pepper flakes
4 litres cold water
Bring the stock to a boil, add the salt and herbs, pepper flakes
and stir until the salt is dissolved. Remove from heat and let cool.
Add the cold water. (To speed up the cooling, you can drop in those
ice packs from the freezer you use to keep food cold in the coolers.
You don't want to put the turkey in lukewarm brine as it promotes
growth of unwanted bacteria)
Add the turkey to the brine and refrigerate a minimum of 4 hours
but preferably overnight.
Remove the turkey from the brine and drain. Discard the brine. Pat
the turkey dry inside and out with paper towel. Fill with dressing
(stuffing) as you normally would, truss the legs close to the body.
Brush on your basting
With oven at 400 degrees, roast for 1/2 hour, baste again, cover
the bird and lower the temperature to 300 degrees and cook to desired
doneness, basting every so often. Remove the cover for the last 30
minutes to allow the turkey to become a beautiful golden colour.
I usually allow 20 minutes per pound cooking time for a stuffed bird.
PEANUT BRITTLE
1 cup white sugar
1/2 cup golden corn syrup
1/4 tsp salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
Butter a cookie sheet and set aside.
In a heavy sauce pan over medium heat combine sugar, corn syrup salt
and water. Stir until sugar dissolves. Stir in peanuts. With the aid
of a candy thermometer and stirring frequently bring to 300 degrees
(hard crack stage)
Immediately stir in butter and baking soda, pour onto prepared baking
sheet. Spread to desired thickness and let cool.
Break into pieces.
ALMOND BUTTER CRUNCH
1 CUP BUTTER OR MARGARINE
1 CUP WHITE SUGAR
3 TABLESPOONS WATER
1 TABLESPOON OF GOLDEN CORN SYRUP
1/2 CUP COARSELY CHOPPED ALMONDS, TOASTED
3/4 CUP SEMI SWEET CHOCOLATE CHIPS
1/2 CUP TOASTED AND FINELY CHOPPED ALMONDS
Butter a baking sheet and set aside
Melt butter in a saucepan. Add sugar and stir over medium heat until
sugar dissolves. Stir in water and corn syrup. Cook over medium heat
stirring often until candy thermometer reaches 300 degrees.
Remove from heat and quickly stir in coarsely chopped almonds. Spread
onto buttered baking sheet. Sprinkle chocolate chips over hot candy
and spread when melting. Press finely chopped almonds into melted
chocolate.
Break into pieces.
SCAMPI
This is a simple elegant dish, spiced up with a little cream and
pernod, making a tasty sauce to be used over linguini.
If scampi or langoustines are not available, jumbo shrimp (size 16
- 20 or larger) can be used. Remember, the secret to this dish is
garlic so don't scrimp on the garlic. Removing the green sprout from
the fresh garlic will help with the digestibility of garlic.
Serves 4
2 to 3 tablespoons of butter
1 medium onion, finely chopped
4 cloves of garlic, smashed and finely chopped
1/2 pound of mushrooms, sliced
2 pounds large shrimp, peeled and deveined
3/4 cup of 35% cream
1 to 2 tablespoons of Pernod or other liquorice liqueur
cooked linguini, keep warm
chopped green onion for garnish
Melt butter in large frying pan. Add onions, garlic and sauté
until onion is soft and garlic releases its aroma. Add in mushrooms
and sauté until moisture is released. Stir in scampi and sauté
until pink (do not overcook!). Add in cream and pernod, salt and pepper
to taste.
Toss with linguini and sprinkle with green onion. Serve immediately.
SHRIMP BISQUE
The term bisque simply refers to a thick rich soup with seafood.
In this method, reserve the shells of the shrimp because they will
be used in the soup, pureed and then strained out, giving extra flavour.
2 lbs of shrimp - peeled and deveined, shells reserved
2 T olive oil.
1 T butter
1/2 cup onion, finely diced
1/2 cup celery, finely diced
1/2 cup carrot, finely diced
15 oz can whole tomatoes, diced, juice reserved for another use
2 litres fish stock
1 cup dry white wine (or to taste)
6 T raw rice
1 cup 35% cream
salt and pepper, thyme and a splash of cognac
In the olive oil, sauté the shrimp, just until it turns pink
and put aside.
In the same pan, melt the butter and add your chopped vegetables
and sauté until softened, add the tomatoes and the reserved
shells. Sautee until the shells turn pink.
Slice the shrimp and add half to the pan. The rest is reserved until
after the soup is pureed.
Add fish stock, wine and rice to the pan and bring to a boil. Simmer
for 30 minutes.
Puree the soup and pass through a sieve, pushing solids through with
a spatula or wooden spoon.
Add cream to the bisque and bring back to a simmer. Add in remaining
sliced shrimp, adjust the seasoning (salt and pepper), add in some
chopped thyme (or tarragon). Try adding in a splash of cognac for
the extra depth of flavour.
Serve with garlic croutons and chopped green onion.
PEACH BARBECUE SAUCE
This is a sweet sauce. You can add a tablespoon
or so of peach liqueur for more peach flavor.
Yields about
4 cups.
4 ripe peaches, peeled, pit removed and pureed
1/2 cup firmly packed brown sugar
1 Tbs. onion salt
2 tsp. freshly ground black pepper
2 cloves of garlic, smashed and chopped fine
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground mace
1/3 cup white vinegar
2 cups tomato ketchup
2 Tbs. Worcestershire sauce
2 Tbs. Honey or maple syrop
4 Tbs. butter, cubed and well chilled
In a medium saucepan, combine all the ingredients
except the butter. Bring to a boil, stirring to dissolve the sugar.
(You may want to have a lid handy to protect yourself and your kitchen
from any sputtering.) Reduce the heat and simmer for 25 min., stirring
occasionally. With a whisk, blend in the butter cubes, a couple at
a time, until incorporated.
PEACH SALSA :
1 red onion, chopped
2 or 3 cloves of garlic, smashed and chopped
1 T. fresh chopped ginger
6 peaches, peeled, pitted and chopped
1 small hot pepper, seeded and chopped or 3/4 tsp chili pepper flakes
1 small sweet red pepper, chopped
1/4 cup rice vinaiger
Juice of 1 lime
1 small can of niblets corn, drained (optional)
Chopped cilantro to tast
Shot of Peach Schnapps to taste (optional)
SPICY CUCMBER SALAD
2 English cucumbers, unpeeled, halved, seeded and thinly sliced
1/2 cup sour cream or plain yogurt
2 T finely chopped red or yellow onion
2 T olive oil
2 cloves garlic, smashed and finely chopped (more if desired)
2 green onions, chopped
1 small tomato, finely diced (optional)
juice of 1/2 lemon
salt and black pepper
Chopped fresh mint – minimum 1/2 cup
2 tsp ground cumin
In a colander, salt the cucumber slices and let drain for at least
10 minutes.
Meanwhile. Combine all the rest of the ingredients and mix well
in a bowl.
Squeeze the liquid from the cucumbers and toss with the sauce ingredients.
Refrigerate at least one hour before serving, can refrigerate overnight.
Serving suggestion: on a bed of lettuce.
Pasta option: increase the sour cream to two cups and tossed with
500 grams of cooked pasta.
CAESAR STYLE VINAIGRETTE
Makes about 1/2 cup
In a blender, combine:
1 T plus 1 tsp Parmesan cheese
1 tsp finely grated lemon zest
2 T fresh lemon juice
1 tsp Dijon mustard
2 or 3 anchovy fillets
2 cloves garlic
salt and pepper
Pulse to mix and then with motor running add:
6 tablespoons olive or canola oil.
The vinaigrette is done when creamy and blended. Adjust the seasoning
to taste.
SIMPLE VINAIGRETTE
Using a blender and adding the oil in a small stream once all the
other ingredients have been pureed will lead to emulsified or thickened
vinaigrette. You can use the same ingredients but just whisk them
together to give a whole different look. This vinaigrette will separate
and must be shaken before use.
1 green onion chopped
2 cloves of garlic smashed
1 T Dijon mustard
2 T vinegar
1 T honey
Salt and pepper to taste
1 Cup oil
Adjust the taste of the vinaigrette by adding more vinegar to give
it a zippier taste. If the vinaigrette separates, just shake it up
before using.
Raspberry Thyme Vinaigrette
Using the ingredients above, add in 8 to 10 fresh or frozen raspberries
with 1/4 tsp chopped fresh thyme. This vinaigrette is wonderful on
steamed green and yellow beans with a julienne of red pepper, sliced
mushrooms and bacon bits.
CHOCOLATE BOTTOM CREAMY CHEESECAKE
I like the texture of a creamy cheesecake over a dense cheesecake.
The chocolate crust with a topping of macerated strawberries laced
with a little Peach Schnapps is a wonderful ending to any meal 9perhaps
save the meal for another time and just enjoy this cheesecake!)
Crust
1 1/2 cups oreo cookies crumbs
3 T sugar
1/4 cup butter or margarine
Filling
3 (8 ounce) packages cream cheese
1 1/2 cups sugar
4 eggs
2 tsp vanilla
pinch salt
2 cups sour cream
Topping
Fresh strawberries cut, tossed with sugar and a splash of peach schnapps
Directions
1 Preheat oven to 350 degrees F (175 degrees C). In a
medium bowl, combine chocolate crumbs, 3 tablespoons
sugar and melted butter. Mix all ingredients
well and press into bottom and sides of a 9 inch spring form pan.
2 In a large bowl, beat cream cheese and sugar until
smooth. Blend in the eggs one at a time, then stir in the
vanilla and salt. Fold in the sour cream.
3 Pour batter into spring form pan. Bake in preheated oven
for 1 hour. Turn off oven and leave cake in for at least
45 minutes.
SPINACH SALAD WITH STRAWBERRY VINAIGRETTE
The salad is composed of washed baby spinach, thinly sliced red onions,
sliced strawberries and slice button mushrooms. For an added taste,
garnish with chopped dates. I like to build the salad in a bowl having
half the ingredients in the middle and topping the spinach with the
rest of the ingredients arranged in a decorative manner. The vinaigrette
is served on the side.
Strawberry Vinaigrette - easily doubled
1/4 Cup white wine vinegar
1/2 Cup orange juice
5 - 6 Strawberries
3 dry shallots, chopped
1/4 Cup oil
freshly ground pepper
In a blender, puree the first 4 ingredients. Add the oil in a thin
stream to emulsifiy. Add pepper to taste
RHUBARD STRAWBERRY SAUCE FOR PORK
2 cups chopped rhubarb
1 small piece fresh ginger, chopped
1 cup chicken or vegetable stock
1 cup sugar or to taste
1 cup straberries, chopped
pepper
1/3 cup cream
Simmer all ingredients, except cream, in a pot until rhubarb is soft.
Puree in a blender and pass through a fine sieve back into a clean
pot. Bring to a simmer and stir in cream. Thicken if necessary with
corn starch or a roux.
POUDING DU CHOMEUR
The cake batter is dropped by spoonfuls into the syrop to bake dumpling
style. You can also fill the cake pan with the batter and pour the
syrop on top before baking.
SYROP
2 cups brown sugar
2 T all purpose flour
3 cups water
1 T butter
In a saucepan, blend brown sugar with flour, add water and butter.
Heat just until sugar dissolves and butter melts. Pour into a 9 x
13 baking pan
BATTER
2 cups all purpose flour
1/3 cup sugar
1 T baking powder
pinch salt
2 T butter , melted
3/4 cup milk
1 egg, beaten
In a bowl, combine flour sugar, baking powder and salt. Stir in melted
butter, milk and egg. Drop large spoonfuls of batter into syrop and
bake in a preheated 375 degree oven for 35 minutes or until dumplings
are lighly browned. Serve warm. 8 servings.
With thanks from Julian Armstrong.
MARINATED ASPERAGUS
18 - 20 spears of fresh asparagus
3 T cider vinegar
2 cloves garlic, smashed and finely chopped (remove green centre first)
1 tsp oregano (1 T fresh)
1/2 tsp salt
1/4 tsp pepper
1/4 dry mustard
1/2 cup olive oil
Cook asparagus just until tender, do not overcook. Drain and place
in a non reactive dish.
Combine all mariade ingredients in a blender and pour in oil in a
thin stream to emulsify. Pou dressing over asparagus and refrigerate
for 2 - 3 hours, turning once or twice.
Arrange asparagus on a base of lettuce leaves. Serves four.
BARBECUE SAUCE
1 onion, chopped and sauteed in a little oil
Add :
2 cups ketchup
2 tablespoons brown sugar
2 tablespoons tomato paste
2 tablespoons cider vinegar
1 tablespoon Worcestershire Sauce
1 tablespoon tobaso or red hot sauce
1 tablespoon dijon mustard
1 tsp chili powder
1 tsp paprika
1/4 tsp cayenne
Simmer sauce for about 30 minutes until it thickens slightly. Garlic
is also a nice addition and should be sauteed with the onion.
You can adjust the amount of chili and cayenne to your tolereance
of « heat »!
FRESH MANGO CHUTNEY
1 red onion diced
1 small piece of ginger, peeled and finely diced
1 clove of garlic, smashed and finely diced
3 whole mangoes, pelled and chopped
3 green onions, chopped
1/2 C brown sugar or to taste
3/4 C cider vinegar
fresh coriander
salt and cayenne pepper to taste
Mix all ingredients in a bowl and let marinate. Can add other colourful
fruit such as blueberries or diced pineapple for a different look
and taste.
PORK CHOP MARINADE
4 pork chops, boneless and trimmed
1/3 cup orange juice
3 T honey
3 T ketchup
3 T mango chutney
1 T lemon juice
2 tsp chili powder
3/4 tsp ground cumin
salt and pepper to taste
Whisk all ingredients together and pour over the chops. Marinate
chops for a minimum of 4 hours or overnight. Bring chops to room temperature
before cooking. Simmer marinade ingredients and use to baste chops
on the BBQ
TOMATO SAUCE
1 onions, diced
4 cloves of garlic, peeled and chopped
oil for sautéing
1 large can of peeled tomatoes with basil (100 oz or equivalent)
2 T sugar
2 T salt
2 T oregano and or dried herbs
pepper
2 bay leaves
1/4 cup white wine
1 bunches of basil, chopped
Saute onions in oil until translucent. Add garlic and stir until
aromatic. Add tomatoes and rest of ingredients and simmer. The longer
the sauce is simmered the more flavourful it becomes and it thickens.
Finish by sautéing more garlic in oil, salt and pepper, add
to sauce and thicken sauce with roux if necessary.
Put dots of butter on hot sauce as it cools.
Can be frozen in batches.
Arabiata Sauce– sautéed garlic, jalopeno peppers,
salt and pepper, roux
Romanoff- same as tomato with green onion and cream (2/3 cream,
1/3 tomato sauce)
Fennel Sauce - saute chopped fennel with the onions for a
very flavourful sauce to be served with fish
TARTE TATIN
12 apples
80 grams of butter
250 grams sugar
cinnamon and nutmeg
circle of puff pastry to fit pan
melt butter in tarte pan of oven proof frying pan. Remove from heat
and sp0rinkle with sugar and spices.
Peel, core and slice apples, keeping apples in their shape. Place
cut apples, core side UP, placing tightly together and filling in
any spaces with apple pieces.
On low heat, bring apples to a simmer and let cook for 40 minutes
until syrupy and caramelized. Let cool
Place puff pastry over apples and brush with an egg wash. Bake at
350 degrees until puffed and golden brown.
Invert tarte onto a platter
Serve with vanilla ice cream
This dish is equally delicious if mixed with pears
MARINADE FOR BARBECUE
meats or veggies
1/2 cup oil
1/2 cup soy sauce
1/2 cup freshly squeezed lemon juice (or less depending on your taste)
1/4 cup Worcestershire sauce
1/4 cup prepared or Dijon mustard (or combination of both)
1 1/2 tsp black pepper
2 coves garlic, smashed
steak spice to taste
pinch of hot pepper flakes – to taste
Mix all ingredients in blender and marinate meat for at least one
hour before grilling. Boil marinade after marinating and use to baste
the foods while grilling.
CHICKEN MARINADE
3 T soy sauce
3 T brown sugar
2 T sherry
1 T sesame oil
grated ginger about 1 tsp
1 clove of garlic, smashed
Mix all ingredients and baste chicken while grilling
MAPLE SYRUP SCONES
2 cups flour
1-tablespoon baking powder
3/4-teaspoon salt
4 tablespoons cold butter cut into small pieces, plus 2 T butter melted
3/4 cup 35% cream
1/4-cup maple syrup plus 2 tablespoons
Preheat oven to 375. Lightly grease a baking sheet.
Combine flour, baking powder and salt in a large bowl. Cut in butter
until mixture resembles coarse crumbs ( you don't want the butter
melted, just in very small pieces combined with the flour mixture).
Combine the cream and maple syrup and pour the mixture into the flour
mixture. Stir until the mixture just sticks together.
Turn the dough onto a lightly floured surface and knead a few times.
Roll out to an inch thickness and cut into rounds using a cookie cutter.
Place onto the cookie sheet and brush with the melted butter and
maple syrup. Bake 15 minutes until golden brown. Brush with any remaining
butter maple syrup mixture.
MAPLE GLAZED RIBS
2 KGS Baby back pork spareribs
1 onion chopped finely
1 clove (or more) garlic, smashed and finely chopped
3/4-cup maple syrup
1 T chili sauce or 1 T ketchup mixed with some red hot sauce to taste
1 T red wine vinegar
1 T Worcestershire sauce
1/4 teaspoon dry mustard
Salt and pepper
In a bain marie or on a rack over a water bath tented with foil,
steam ribs for 2 hours at 400degrees.
Meanwhile, bring glaze to a boil in a pot.
Once ribs have cooked, lay ribs on a baking sheet, brush with glaze
and cook in oven at 350 until warmed through and glaze caramelizes.
You may wish to baste from time to time during cooking. Alternately,
cook ribs on the BBQ, brushing glaze on every time you turn the ribs.
MAPLE SYRUP FUDGE ICE CREAM TOPPING
2 cups sugar
1 cup maple syrup
1/2 cup cream
2 T butter
In a pot, bring all ingredients to a boil. Simmer until mixture coats
a spoon.
Serve warm over ice cream. Can be stored in the fridge and rewarmed
in the microwave before the next use (if it lasts that long!)
SCALLOPED POTATOES
6 Yukon Gold potatoes - scrubbed and thinly sliced (leaving skin
on)
1 onion - halved and thinly sliced
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1/4 cup parmesan cheese
4 T butter or bacon fat
3 T flour
3 C milk (hot)
salt and pepper to taste
2 tsp paprika or to taste
Make white sauce (bechamel sauce) : heat milk in a pot. Melt butter
or fat until very hot in a pot on the stove, stir in flour and cook
stirring one minute. Add hot milk and stir until thickened. Add salt
and pepper to taste.
Layer potatoes on the bottom of a greased ovenable pan. Layer onions
on top of potatoes. Sprinkle with salt and pepper, half of the cheeses,half
of the bechamel. Repeat, finishing with the paprika.
Bake at 350 until potaoes are soft - about 1 hour.
The potatoes can be preboiled or microwaved before layering to save
time in the baking. This dish can be prepared ahead and rewarmed in
a 300 degree oven.
CARMELS
These are the best melt in your mouth caramels.
Prep Time: approx. 45 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 1 Hour 30 Minutes.
Makes 1 - 9x13 inch dish (117 servings).
2 cups white sugar
1 1/2 cups corn syrup
1 cup butter
1 teaspoon vanilla extract
2 cups heavy cream
Directions
1) Butter a 9x13 inch dish.
2) In a heavy saucepan, combine sugar, corn syrup, 1-cup
cream and butter. Bring to a boil, stirring often, then
stir in remaining 1-cup cream. Heat, without stirring, to
242 degrees F (116 degrees C), or until a small amount of
syrup dropped into cold water forms a firm but pliable ball.
Remove from heat, stir in vanilla, and pour into
prepared dish. Refrigerate.
3) When cool, return candies to room temperature then cut
into 1-inch squares and wrap in waxed paper.
MAPLE FUDGE
This is delicious fudge but it requires a good sense of timing. If
you don't work quickly enough, you could be eating out of the pan.
2 cups granulated sugar
1 cup pure maple syrup
1/2 cup cream
2 tablespoons butter
Grease well an 8-inch square pan.
Combine all ingredients in a medium saucepan. Bring to a boil, while
stirring, over medium high heat.
Using a candy thermometer clipped to the side of the pot and not
touching the bottom of the pot, continue cooking and stirring until
the mixture reaches 238 F, about 10 - 15 minutes. Remove from heat
and cool without stirring until lukewarm (110F) - about 1 hour.
Remove candy thermometer and beat the mixture with a wooden spoon
until the colour lightens, the mixture loses its gloss and the fudge
begins to set.
Quickly press into the prepared pan, score into squares while still
warm. When the fudge if firm, cut into squares. Store tightly covered.
BAKED POTATO SOUP
Serves 8
4 large potatoes
1 onion, diced
1.5 litres of milk / chicken stock
4 green onions
2 cups bacon, fried crisp and crumbled
1 cup sour cream
5 ozs cheddar cheese grated
salt and pepper
chopped parsley and dill
Microwave potatoes until done, remembering to pierce with a fork.
Cook bacon, reserving fat.
Saute onion in a little bacon fat with some garlic (optional)
Make a white sauce using flour, bacon fat to make roux and adding
milk and chicken stock to desired consistency.
Scoop flesh from baked potato and whisk into milk/stock. You may dice
and add some of the potato skins if desired. Add onion, green onion,
sour cream and bacon, whisking.
Add cheese a little at a time until well incorporated.
Add chopped herbs.
Serve with baguette and butter
CHICKEN STEW
This method really improves the flavours by braising and roasting
the vegetables and adding them in just before serving.
1 whole chicken or a combination of chicken thighs, legs and breasts
bouquet garni
1 onion chopped
Vegetables: a nice combination of winter root vegetables works nicely:
2 onions
2 cloves garlic
4 carrots,
2 parsnips
2 small turnips
3 potatoes
1 bulb of fennel
dried herbs - about 1 T
salt and pepper
1/2 cup of liquid - water, chicken stock, white wine…
Saute onion in a little butter in a pot large enough to hold the
chicken. Add chicken, bouquet garni and cover with water. Bring to
boil and let simmer. When chicken is cooked through remove from water
to let cool and strain stock.
Meanwhile melt butter in a heay dutch oven style pan. Sautee onion
and garlic until softened. Add other vegetables and raise heat until
veggies are slightly browned (5-7 minutes). Add salt pepper and liquid
and cover. Roast in oven at 350 for 20 to 25 minutes until softened.
Remove skin from chicken and discard. Pull meat from bones and chop.
Thicken stock with a roux to desired consistency. Add chicken and
vegetables, adjust seasoning and simmer.
Serve with crusty sourdough bread and butter.
MEAT PIE (TOURTIERE)
Contains pork, beef, veal and mashed potatoes, onions
and spices.
Makes 1 - 9 inch deep-dish pie (8 servings).
1 1/2 pounds (total) ground pork, ground lean beef and ground veal
1 large baking potato
1 large onion, minced
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 dash ground allspice
1 recipe pastry for a 9 inch double crust deep dish pie
1 egg yolk, 2 T water and pinch of salt for egg wash
Directions
1 Bake the potato until done, 30 - 45 minutes in a
preheated 400 degrees F (205 degrees C) oven or in the microwave oven.
Peel and mash the potato.
2 Fry the ground meat, reserving the drippings. Put meat in a large
bowl.
In the reserved drippings, sauté the onion garlic until softened
and fragrant Add the onions, garlic and spices to the meat and mix
in the mashed potatoes.
3 Meanwhile, prepare your pastry.
4 Line a deep-dish pie plate with pastry. Spoon in filling, spreading
evenly. Cover with top crust. Make some pastry decorations with any
pastry scraps, to decorate the top of the Tourtiere.
5 Brush with egg wash. Cut steam vent. Bake for 50 minutes at 350
degrees F
(175 degrees C). If edges brown too fast, cover with a
strip of foil. Serve warm.
AMAZINGLY GOOD EGGNOG
It's a bit of work to make, but well worth it.
You'll never buy store-bought eggnog again! Enjoy!
Prep Time: approx. 20 Minutes.
Cook Time: approx. 8 Minutes.
Ready in: approx. 6 Hours 28 Minutes. Makes 12 servings.
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Directions
1 Combine milk, cloves, 1/2 teaspoon vanilla, and
cinnamon in a saucepan, and heat over lowest setting for 5
minutes. Slowly bring milk mixture to a boil.
2 In a large bowl, combine egg yolks and sugar. Whisk
together until fluffy. Whisk hot milk mixture slowly into the
eggs. Pour mixture into saucepan. Cook over medium heat,
stirring constantly for 3 minutes, or until thick. Do not
allow mixture to boil. Strain to remove cloves, and let
cool for about an hour.
3 Stir in rum, cream, 2 teaspoon vanilla, and nutmeg.
Refrigerate overnight before serving.
BUTTER TARTS
Old family recipe from a family in southern Mississippi.
It is very good. Makes 2 -dozen (12 servings).
1 1/2 cups packed brown sugar
2 eggs
1/2 cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells
Directions
1 Preheat oven to 325 degrees F (170 degrees C).
2 Cream the butter, sugar and eggs well. Add remaining
ingredients and mix thoroughly.
3 Pour batter into tart shells, no more than half full.
Bake for 20 - 25 minutes. Watch carefully!!--They’ll burn quickly.
Filling will keep in the refrigerator for 2 weeks or so.
Use any good pie pastry for shells.
SHORTBREAD COOKIES WITH CHOCOLATE CHIPS AND PECANS
Makes a large batch - about 8 dozen
2 cups butter (1 lb.) softened
2 cups icing sugar
2 tsp vanilla extract
1/2 teaspoon coconut or almond extract
4 cups flour
1/2 tsp salt
1 cup semi sweet chocolate chips or mini M&M's
1 cup chopped pecans toasted
3 tablespoons icing sugar
1) Preheat oven to 350°
2) Cream butter and icing sugar. Beat in the vanilla and extract and
salt. Add flour one cup at a time, mixing well after each. Stir in
pecans and chocolate chips.
3) Roll dough into 1" balls and place them 2 inches apart on
an ungreased cookie sheet. Flatten with fork dipped in icing sugar.
4) Bake for 12 to 15 minutes in the preheated oven, until a light
golden brown around the bottom edge. While cookies are still warm,
dust with remaining icing sugar
PEANUT BRITTLE
Easy to prepare but make sure all your ingredients are measured out
before you start.
1 cup white sugar
1/2 cup corn syrup
1/4 tsp salt
1/4 cup water
1 cup peanuts
2 tbspn butter softened
1 tsp baking soda
1) Grease a large cookie sheet and set aside
2) In a heavy pot over medium heat, bring the sugar, corn syrup, salt
and water to a boil. Stir until sugar dissolves. Stir in peanuts.
Set candy thermometer in place and continue cooking. Stir frequently
until temperature reaches 300°.
3) Remove from heat. Immediately stir in butter and baking soda. Pour
out onto cookie sheet and spread out. Let cook and break into pieces.
CARAMEL CORN
1 cup unpopped popcorn or use the microwave equivalent
2 T vegetable oil
1 1/2 C packed brown sugar
12 T butter
6 T corn syrup
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla extract
1) Preheat oven to 300 °
2) In a large pot, heat oil over high heat. Add one kernel of popcorn,
When it pops add the rest, cover and shake the pot until popping subsides.
Remove from heat. Remove unpopped kernels and place popcorn in a large
baking pan. Keep warm in oven.
3) In a large pot, mix sugar, butter, corn syrup and salt. Bring to
boil over medium heat stirring constantly. Continue cooking for 5
minutes without stirring.
4) Remove from heat. Stir in baking soda and vanilla. Pour over popped
popcorn. Baked 25 - 30 minutes in the oven stirring every 10 minutes.
Remove from pan and cool in a large bowl
4 CHILI RECIPES
1.Vegetarian Three-Bean Chili
1 tablespoon olive oil
1 onion, chopped
1 (15-ounce) can black beans, drained, rinsed
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can kidney beans, rinsed, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup vegetable broth
1 green bell pepper, seeded and diced
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
1. In a stockpot heat olive oil over medium-high heat. Saute onions
until soft, about 5 minutes.
2. Stir in black beans, pinto beans, kidney beans, tomatoes, vegetable
broth, green bell pepper, chili powder, cumin and garlic powder; mix
well and reduce heat.
3. Cover and simmer for 20 to 30 minutes stirring occasionally. Season
to taste with salt and pepper. Serve hot.
Makes 4 servings.
2.Texas-Style Chili I
2 pounds ground beef
1 pound sausage
3 onions, chopped
4 garlic cloves, crushed
1/4 cup chili powder
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 tablespoon dried oregano
1 teaspoon salt
1 (28-ounce) cans whole tomatoes, chopped
3 (15-ounce) cans kidney beans
1. In a kettle, combine ground beef, sausage, chopped
onions, and crushed garlic cloves; cook until the meat is browned,
stirring to crumble. Drain.
2. Stir into meat mixture chili powder, flour, sugar, oregano, salt,
and chopped whole tomatoes. Cover and simmer for 1 hour, stirring
occasionally. Add kidney beans (drained) and simmer an additional
20 minutes.
Makes 12 servings.
3.TEXAS ROAD CHILI - the real McCoy
3 green peppers, chopped medium
3 yellow onions, chopped medium
2 fresh jalapenos, seeded and chopped fine
4 cloves garlic, chopped fine
1 stalk celery, chopped medium fine
1/4 cup cooking oil
9 lbs beef, coarsely ground
3 oz chili powder (varies with taste)
1 1/2 tsp cumin seeds
6 dashes Tabasco sauce
1 7 oz can green chilies, diced
2 14 oz cans stewed tomatoes
1 15 oz can tomato sauce
1 can beer
water
salt and pepper
Chop vegetables. Heat oil in a well seasoned iron pot. Sizzle vegetables
a little in the oil, then add meat and brown. Stir in the remaining
ingredients and cover with about an inch of water. Season to taste
with salt and pepper. Let it simmer gently for 3 - 4 hours. Skim off
the grease after its cooked 2 hours and taste again for salt and pepper.
Best when eaten the next day. This recipe is only a guide. Real chili
is made from the heart and ingredients on hand.
4.1st Annual World's Championship Chili
1967 Winner of International Chili Society in Terlingua,
Texas. This is H. Allen Smith's recipe which actually tied for first
place back at the first annual World Championship Chili Cook-Off in
Terlingua, Texas.
4 pounds coarsely ground sirloin
Olive oil or butter
2 cans (6 ounces each) tomato paste, thinned with water
3 to 4 medium onions, chopped, about 3 cups
1 green bell pepper, chopped, about 3/4 cup
2 to 10 cloves of garlic, minced (or to taste)
3 tablespoons commercial chili powder, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried basil
1. In a 4-quart pot, cook meat in a little olive oil
or butter (or a blend of the two) until no longer pink. Drain excess
fat.
2. Add remaining ingredients and simmer 2 to 3 hours with the lid
on.
Makes 6 to 8 servings.
JULIENNE OF BRUSSEL SPROUTS WITH ALMONDS
250 g bacon, diced
2 T butter
2/3 Cup almond slivers
1 kg brussel sprouts, cored, halved and julienned (or shredded)
3 green onions, chopped
1/2 red pepper, small dice
salt and pepper to taste
1) Sauté bacon in large frying pan until crisp. Drain reserving
bacon fat.
2) Melt butter with bacon fat in same frying pan, over medium heat.
Add almonds and cook until golden brown. Add sprouts, green onions
and red pepper, salt and pepper. Cook over medium heat until sprouts
are wilted and tender - 10 to 15 minutes.
3) Stir in bacon just before serving
NEW ENGLAND STYLE CLAM CHOWDER
Serves : 6
6 slices bacon, chopped
1/2 cup diced carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup all purpose flour
1 T cornstarch
3 (8 oz) cans clams
2 (8 oz) jars clam juice
4 cups milk
1 cup peeled and cubed potatoes
chopped parsley for garnish
1/2 tsp black pepper
Cook bacon until crispy, reserve bacon drippings.
Drain clams and reserve juice
Saute onion, 2 cloves of garlic (optional) carrots and celery.
Stir in flour and cornstarch and potatoes. Cook until mixture is bubbly.
Add reserved clam juice to the bottled clam juice to measure 3 1/2
cups. Stir juice and milk into the veggie mixture. Heat just to boiling
and reduce heat to simmer. Cook, stirring occassionally until mixture
thickens
Add clams and bacon. Serve with chopped parsly.
CARAMELIZED APPLE CHEESECAKE
From : Bonnie Stern Desserts
CRUST :
1 cup all-purpose flour
2 T sugar
1/2 butter
2 egg yolks
FILLING :
1 1/2 lb cream cheese
3/4 cup sugar
3 eggs
1 T finely grated orange peel
1 tsp pure vanilla extract
APPLES :
6 apples, preferably Spy or Golden Delicious
2 T butter
3/4 cup sugar
TOPPING :
1/2 cup flour
1/4 cup sugar
1 tsp cinnamon
1/3 cup unsalted butter
2 T sifted icing sugar
METHOD :
Preheat oven to 350 degrees
To make crust : combine flour with granulated sugar. Cut in butter
until it is tiny pieces. Beat `egg yolks together and mix into flour
mixture until dough forms a ball. Press into the bottom of `an unbuttered
9 or 10 inch spring form pan. Bake for 20 minutes, cool.
Meanwhile, to make filling : beat cream cheese with sugar in large
bowl. Beat in eggs, orange `peel and vanilla. Reserve.
When crust has cooled slightly, pour in cheese mixture and return
to oven for 45 to 55 minutes or `just until set.
Meanwhile : peel, core and slice apples
Melt butter in large skillet. Add granulated sugar. Watching closely,
allow sugar to brown. (if `sugar burns, start again) Add apples and
cook uncovered until tender - about 15 minutes. `Reduce until mixture
is quite thick - cooking time will depend on how juicy the apples
are, but `the mixture should be like a thick chunky applesauce. Cool
Prepare topping by combining flour sugar and cinnamon in a bowl.
Cut in butter until mixture is `crumbly.
When cake comes out of oven, cool for 10 minutes. Carefully spread
apple mixture on cake and `sprinkle with topping. Place under broiler
until browned about 2 minutes. Watch closely to `make sure it doesn't
burn. Cool.
IRISH LAMB STEW
This hearty and traditional lamb stew is best left overnight and
reheated the next day to allow all the flavours to intensify. Taste
just before serving, adding salt and pepper, if necessary.
1 ½ lbs bacon diced
6 lbs boneless lamb shoulder or leg, cut into 2" cubes
½ teaspoon ground black pepper
½ cup flour
½ teaspoon salt
3 cloves garlic, minced
1 large onion, chopped
½ cup water or beer (enjoy the rest)
4 cups stock (preferably lamb made from the leftover bones)
2 teaspoons white sugar
4 cups diced carrots (parsnips also add a lot of flavour)
2 large onions cut into bite size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
METHOD
1) Sauté bacon in large frying pan. Drain bacon in sieve, reserving
drippings.
2) Toss lamb, salt pepper and flour in mixing bowl to coat meat evenly.
Brown meat in the bacon fat in the frying pan.
3) Put meat in the stock pot reserving the fat. Add the chopped onion
and sauté until onion becomes translucent. Add garlic and stir
until fragrant. Deglaze the pan with water or beer. Add onion garlic
mixture to the stock pot, with bacon, beef stock and sugar. Cover
and simmer until tender (I ½ hours). Add remaining ingredients
to pot and simmer covered for 20 minutes or until vegetables are tender.
PUMPKIN CHEESECAKE
PASTRY
1-cup flour
1/4-cup sugar
1 tsp vanilla
1 egg yolk
1/4-cup butter, softened
FILLING
2 1/2 lb packaged cream cheese, softened
3/4 cup packed light brown sugar
1 cup sugar
3 Tbsp flour
3/4 tsp ground allspice
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1 lb canned pumpkin
2 egg yolks
5 eggs
1 tsp vanilla extract
1/4-cup heavy cream
PROCEDURE (PASTRY)
(1) Preheat the oven to 400 deg. F. Grease the bottom and sides of
a 9-inch diameter 3-inch deep spring-form pan.
(2) Prepare the pastry by stirring flour and sugar together in a
bowl. Cut in butter, egg yolk and extract. Work the dough (which will
be very crumbly) with hands to complete the mixing. Evenly press the
dough on the bottom and up the sides (to within 1/2 inch" of
the top) of the spring form pan. Bake in the preheated oven for 10
minutes, or until golden brown. Remove and set aside to cool while
preparing the filling.
PROCEDURE (FILLING)
(1) Increase the oven temperature to 475 deg. F.
(2) Beat the cream cheese in a large bowl until smooth and soft.
Beat in the sugars, flour, spices and pumpkin until well blended.
Add egg yolks and eggs one at a time, beating well after each addition.
Add vanilla extract, beat in well. Stir in the cream.
(3) Pour filling into the pastry crust. Bake for 12 minutes. Without
opening the oven door, reduce the oven temperature to 200 deg. F degrees
and leave the cheesecake in the oven for an additional 1 hour and
15 minutes. At the end of the baking time, turn off the oven, but
leave the cheesecake sitting inside (without opening the door) until
the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate
overnight.
ORANGE-GLAZED CARROTS WITH MINT
The caramelized sugars of the carrots are enhanced by honey and balanced
by the acidity of orange juice.
Serves four as a side dish.
1-1/2 lb. small carrots, peeled
2 Tbs. vegetable oil
Salt and freshly ground black pepper to taste
1 Tbs. chopped fresh ginger
1 tsp. chopped garlic
1 Tbs. chopped shallots
2 Tbs. honey
1/2 cup fresh orange juice
1 Tbs. soy sauce
1/4 cup water
1 Tbs. chopped fresh mint
Cut the carrots on the diagonal into 3-inch lengths. Cut thicker pieces
in half lengthwise to make them uniform in size. Heat the oil in a
9-inch sauté pan over moderate heat. Add the carrots and cook
until lightly browned on all sides, about 3 min. per side. Season
with salt and pepper. Add the ginger, garlic, and shallots and cook
over medium-low heat, stirring occasionally, until the shallots are
softened, 5 to 7 min. Add the honey, orange juice, soy sauce, and
water. Cover with a round of waxed paper that fits snugly on the vegetables.
Cook the carrots slowly on top of the stove, stirring occasionally,
until the carrots are tender and the juices have formed a glaze, 30
to 40 min. Garnish with the mint.
BUTTERNUT SQUASH SOUP
(SERVES 10)
2 T canola oil
2 T butter
1 cup diced onion
1 1/2 cups diced carrots
1 cup diced celery, including leaves
3 butternut squash
6 cups stock - either vegetable or chicken
salt and pepper to taste, bay leaf
ground nutmeg
1 cup of cream (or half and half or extra stock)
oven 375 degrees
cut squash in half and remove seeds. Lightly oil flesh and place
cut side down on a parchment covered baking sheet. Bake for 30 to
40 minutes until softened and lighly caramelized. Allow to cool and
scoop out flesh.
Meanwhile saute onions and carrots in oil and butter until onion
is tender. Add celery and vegetable stock and simmer. When squash
is cooled add to simmering pot. When vegetables are tender, puree
in a blender.
Return to pot and add cream to thin. Thin with more cream if required
or you can add more stock. Seve with a dash of nutmeg.
SOUTHERN COMFORT PUNCH
750 ml Southern Comfort liqueur
6 oz (188 ml) fresh lemon juice
1 (6 oz) can frozen lemonade concentrate thawed
1 (6 oz) can frozen orange juice concentrate
3 liters lemon lime flavoured carbonated beverage, well chilled
2 drops red food colouring (optional)
1 orange sliced into rounds,
1 lemon sliced into rounds
1 ice block made from either orange juice or lemonade (so you are
not watering down your punch
Method :
Combine the southern comfort, lemon juice, lemonade and orange juice
concentrates in a bowl or container. Mix well and refrigerate until
ready for mixing.
Just before service, mix in lemon lime soda, add the food colouring,
stirring gently, Add sliced fruit and ice block..
FETA CHEESE PUFFS
8 ozs Feta Cheese, crumbled
3 tablespoons finely chopped green onion
1 egg beaten
1 package frozen puff pastry, thawed
1 egg yolk beaten with 1 teaspoon of water and a pinch of salt
Optional ingredients: black olives, Sundried tomatoes and fresh basil
Blend cheese, green onions and egg in small bowl.
Cut pastry into 12 (3 inch) squares. Place a molded tbsp of filling
on each square. Moisten edges with water and fold pastry over filling
to form a triangle. Press edges with a fork to seal. Brush with egg
yolk.
Bake 20 minutes in preheated oven until golden brown. Serve warm
or at room temperature.
Can be frozen, unbaked, and thawed in refrigerator before baking.
TOMATO LEATHER
Core ripe tomatoes and cut into quarters. Cook over low
heat in a covered saucepan for 15 or 20 minutes. Puree in
a food processor. Add salt to taste. Or herbs. You may
want some sugar, too, to take the edge off. It depends on
the tomatoes. It's up to you.
Place in an electric fry pan or a shallow pan. Heat until
it's thickened.
Spread thinly on a cookie sheet or tray lined with plastic
wrap. Bake at 140 degrees till dry.
BALSAMIC GLAZED BEETS
Serves 8
3 1/2 pounds beets (4 pounds with green attached, reserving greens
for another use), scrubbed and trimmed, leaving about 1 inch of stems
attached
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup or honey
1 tablespoon olive oil
1 1/2 teaspoons minced fresh thyme leaves
In a large saucepan cover beets with salted water by 1 inch. Simmer
beets, covered, 35 to 45 minutes, or until tender, and drain in a
colander. Cool beets until they can be handled and slip off skins
and stems. Cut beets lengthwise into wedges. Beets may be prepared
up to this point 2 days ahead and chilled, covered. Bring beets to
room temperature before proceeding.
In a large skillet stir together vinegar, syrup or honey, and oil
and add beets. Cook beet mixture with salt and pepper to taste over
moderate heat, stirring, until heated through and coated well. Sprinkle
about half of thyme over beets and toss gently
Serve beets sprinkled with remaining thyme.
GRANDMA CARR'S HARVARD BEETS
Serves: 4-6
5 lbs washed, trimmed and pierced fresh beets
Preheat oven to 325. Bake lightly oiled beets for 1 hour, let cool,
peel and dice the beets.
Meanwhile: Mix together
1/2 cup sugar
1/2 T cornstarch
3 - 4 T fresh lemon juice
2 T salad oil or melted butter
1/4 cup water
Bring to boil and simmer 5 minutes. Add diced beets and let stand
over low heat for 20 minutes before serving
PEACH BARBECUE SAUCE
This is a sweet sauce. You can add a tablespoon or so of peach liqueur
for more peach flavor.
Yields about 4 cups.
4 ripe peaches, peeled, pit removed and pureed
1/2 cup firmly packed brown sugar
1 Tbs. onion salt
2 tsp. freshly ground black pepper
2 cloves of garlic, smashed and chopped fine
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground mace
1/3 cup white vinegar
2 cups tomato ketchup
2 Tbs. Worcestershire sauce
2 Tbs. Honey or maple syrop
4 Tbs. butter, cubed and well chilled
In a medium saucepan, combine all the ingredients except the butter.
Bring to a boil, stirring to dissolve the sugar. (You may want to
have a lid handy to protect yourself and your kitchen from any sputtering.)
Reduce the heat and simmer for 25 min., stirring occasionally. With
a whisk, blend in the butter cubes, a couple at a time, until incorporated.
BREAST OF CHICKEN
WITH RASPBERRY TARRAGON SAUCE
6 Breasts of chicken, cartilage removed
flour for coating chicken
oil or bacon fat for sautéing chicken
1/2 cup chopped shallots or onion
2 cloves of garlic, finely chopped
1/2 cup raspberry concentrate
1/2 cup white wine
1 teaspoon dried tarragon
2 cups chicken stock
1 small package of raspberries
cornstarch or roux for thickening
Flour chicken breasts, patting away any excess flour. Sauté
breasts in hot oil or fat until golden on both sides. Bake in 300-degree
oven for 30 minutes until breasts are cooked through.
In remaining fat, sauté onions until softened. Add garlic.
Add raspberry concentrate, white wine and stock and bring to simmer
along with the dried tarragon. Using a blender, blend the sauce until
smooth. Add in the raspberries and blend. Return the sauce to the
pot and bring to a simmer. Thicken with cornstarch (blended first
with a little water or wine or stock) or the roux.
Serve over the chicken with a few fresh raspberries for garnish.
RASPBERRY VINAIGRETTE
Yield : 1 1/2 Cups
1/2 cup raspberry vinegar
1/4 cup white sugar
1 Tbs Dijon mustard - grain style
1/2 tsp each of dried oregano and dried thyme or 1 tbs of each fresh,
chopped
salt and pepper
1/2 cup canola oil
fresh raspberries
In the bowl of a food processor, combine all ingredients except oil
and berries. Turn on the blender and add the oil slowly until the
vinaigrette emulsifies. Drop in the fresh berries. Pulse the raspberries
in; it gives a deep red colour to the vinaigrette. Transfer the vinaigrette
to a jar.
BLUE CHEESE DIP
Makes about two cups
1/2 cup blue cheese crumbled
1 1/2 cup sour cream
1 or two cloves garlic, finely chopped
2 T finely chopped chives or green onions
dash of hot sauce
Blend the blue cheese and sour cream until well mixed. Add in other
ingredients. Chill
ROASTED RED PEPPER DIP
Makes about three cups.
2 red peppers
1.5 cups mayonnaise
1/2 cup sour cream
2 T lemon juice
1 T chopped parsley
dash of cayenne or hot pepper sauce
Roast peppers on BBQ until charred. Place in bag to cool as the steam
will loosen the peel. Scrape the peel from the pepper and seed and
chop. Mix in with the other ingredients, and season to taste with
the cayenne or the hot pepper sauce.
CHEESE TORTELLINI SALAD
This is a very flavourful way to use up cooked tortellini but to
cook up a batch for this salad is a wonderful alternative to regular
potato salad.
1 Kg Cheese tortellini, cooked as per instructions on package
4 - 5 Tomatoes, diced or in thin wedges
1/2 C sliced black olives
2 red peppers, julienne
2 green peppers julienne
1 English cucumber diced
Simple vinagrette flavoured with basil.
Toss all the ingredients with the basil flavoured vinaigrette. Let
stand at room temperature for 30 minutes before serving. You may need
to add a little vinaigrette just before serving, as pasta tends to
absorb the oils.
SIMPLE VINAIGRETTE
Using a blender and adding the oil in a small stream once all the
other ingredients have been pureed will lead to emulsified or thickened
vinaigrette. You can use the same ingredients but just whisk them
together to give a whole different look. This vinaigrette will separate
and must be shaken before use.
1 green onion chopped
2 cloves of garlic smashed
1 T Dijon mustard
2 T vinegar
1 T honey
Salt and pepper to taste
1 Cup oil
RASPBERRY
TRUFFLES
Make these truffles
on the small side - approximately 3/4 inch or 2 cm so you can eat
them in one bite.
You will not
need all the chocolate to coat the truffles but it is hard to work
with less. The procedure for coating the truffles is a little messy
but working with chocolate is not always clean fun. The point is -
it is fun and if you have to get a little messy, what better way than
with chocolate!!
375 g bittersweet
or semi sweet chocolate
1/3 c whipping cream
1/3 c unsalted butter
1/3 c icing sugar
1 egg yolk
1/4 c raspberry liqueur
500 g good quality
coating chocolate or bittersweet or semisweet chocolate
1/2 c sifted cocoa
Melt 375 g of
chocolate with cream and butter in a double boiler over gentle heat.
Stir in icing
sugar and combine well. Beat in egg yolk. Cook for 2 minutes longer.
Remove from heat and stir in liqueur.
Transfer chocolate
mixture to a bowl or pan. Refrigerate until firm, preferably overnight.
Shape mixture
into 48 to 60 little truffles. Arrange on a waxed paper pan and refrigerate
again until very cold.
Melt 500 g of
chocolate in double boiler until almost melted. Remove from heat and
stir until remaining chocolate melts. Pour into a shallow pan. Have
cocoa in a shallow pan beside the melted chocolate and a wax paper
lined pan next to the cocoa.
Remove truffles
from the refrigerator. Dip your hands, palm side down into the warm
chocolate. Roll each truffle in your chocolaty hands to coat well.
Roll in cocoa and place on baking sheet. Place in refrigerator or
freeze.
BOUQUET GARNI
APPLE STRAWBERRY RHUBARB CRISP
(Made with maple
syrup and peach Schnapps)
6 - 8 medium
size apples (Royal gala or granny smith)
2 - 4 cups hulled and halved strawberries
2 - 4 cups fresh rhubarb, cut into 1/2 inch cubes
2 - 3 tablespoons maple syrup
1/4-cup apple juice or cider
2 - 3 tablespoons peach schnapps
1 cup light brown
sugar
3/4 cup all purpose flour
1 cup rolled oats
1/2 cup chopped pecans
1/2 tsp each of cinnamon and nutmeg
1/2 cup butter
Preheat oven
to 350.
Butter a 9" x 13" pan.
Peel core and thinly slice apples. Place in large bowl with strawberries
and rhubarb. Drizzle with maple syrup, apple juice and peach schnapps.
Put the tossed fruit into the prepared pan. Don't worry if the fruit
is mounded in the pan because it will reduce in size while cooking.
If you have too much fruit, butter a smaller pan and put the excess
fruit in to make an additional crisp - it freezes well
Mix the sugar,
flour, oats, pecans and spices in a small bowl. Cut in the butter
until the mixture resembles coarse crumbs. Sprinkle over apples.
Cover the dish
with aluminum foil and bake for 30 minutes. Remove the foil and continue
cooking for another 30 minutes.
CEDAR PLANK
SALMON
1 salmon fillet, about 1 to 2 pounds
1/4 cup olive oil
Juice of 1 lemon
1 Tablespoon chopped basil
1/2 teaspoon salt
1 teaspoon fresh black pepper
You'll need a piece of untreated cedar plank slightly larger than the laid out size of the fish you wish to cook. Soak the board for several hours in room temperature water. It's good to put something heavy on it to be sure all of the wood is submerged and soaked.
Oven treatment:
Combine all ingredients except the salmon. Marinate the salmon for
several hours in this mixture. Preheat the oven to 450 degrees and
place the soaked plank in the oven for about 5 minutes. Remove the
fish from the marinade and place it on the plank and bake until cooked,
about 10 to 15 minutes depending on thickness.
Grill treatment:
The same as with the oven but be careful to adjust the heat of the
grill so the board does not ignite.
ASIAN GLAZE
FOR THE SALMON
1 1/2 T soy
1 1/2 tsp each of chopped garlic and fresh ginger
1/2 tsp salt and pepper
1 T brown sugar
3 T sesame oil
Mix all ingredients
and brush onto salmon to marinate before baking or grilling.
PREVIOUS
RECIPES
BASIC PIZZA DOUGH FOR THE BREAD MAKER
(all ingredients at room temperature)
3/4 Cup plus
2 tablespoons warm Water
3/4 teaspoon salt
2 tablespoons olive oil
2 1/2 cups all purpose flour
2 teaspoons sugar
2 teaspoons active dry yeast
2 teaspoons dried herbs (optional)
Add all ingredients
in order into the bread machine. Use the dough setting on the machine.
PORK TENDERLOIN
WITH HONEY MUSTARD SAUCE
