SPICEY TURKEY BURGERS
1 kg lean ground turkey
2 T minced garlic
1 tsp minced fresh gingerroot
2 fresh chili peppers, seeded and diced
1 medium red onion, diced
1/2 cup fresh cilantro, finely chopped
1/4 cup soy sauce
3 T paprika
1 T powdered dry mustard
1 T ground cumin
2 tsp Worcestershire sauce
Salt and freshly ground pepper to taste
In a large bowl mix all the ingredients and form into patties
Lightly oil preheated grill. I use a papertowel dipped in oil as it saves your basting brushes from burning.
Cook burgers until well done, flipping often about 8 to 10 minutes.
GRILLED JERK CHICKEN
Jerk Sauce
6 green onions, chopped
1 yellow onion, chopped
1 jalapeno pepper, seeded and chopped
3/4 cup soy sauce
1/2 cup vinegar
1/4 cup vegetable oil
2 T brown sugar
1 T chopped fresh thyme
1/2 tsp each of ground cloves, nutmeg and allspice
6 chicken breasts, skinless and boneless
In a blender, mix all the ingredients for the sauce until smooth
Coat chicken with marinade and let marinate for 4 hours or overnight
Preheat grill to medium heat. Cook chicken breasts until juices run
clear, You can baste breasts during grilling with remaining marinade.
SWEET POTATO AND PECAN CASSEROLE
4 cups mashed sweet potatoes
1/4 cup packed brown sugar
1/4-cup maple syrup
1/2 cup white sugar
2 eggs beaten
1/2 cup milk
1/2 tsp salt
1/3 cup melted butter
1 tsp vanilla extract
nutmeg and cinnamon to taste
Topping:
1 cup packed brown sugar
1/2 cup flour
1/3 cup butter melted
1 cup chopped pecans
Directions:
In a mixing bowl, combine all the ingredients from sweet potatoes to cinnamon. Toss together and pour into a greased 9 x 13 inch baking dish.
For the topping, combine all the topping ingredients and sprinkle over the sweet potato mixture.
Bake uncovered at 350 degrees for 35 - 40 minutes
PUMPKIN CHEESCAKE
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.
BUTTERNUT SQUASH SOUP
(SERVES 10)
2 T canola oil
2 T butter
1 cup diced onion
2 tsp finely chopped fresh ginger
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, curry powder to taste
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, vegetable stock, salt, pepper, bay leaf, curry and simmer. Add squash 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.
PESTO SAUCE
2 cups fresh Basil leaves
1/2-cup good quality Olive oil (125ml)
2 Tbsp Pine nuts (25ml) or almonds, toasted lightly in the oven
2 Garlic cloves crushed
1 tsp Salt (5ml)
1/2-cup freshly grated Parmesan cheese (125ml)
2 Tbsp freshly grated Romano cheese (25ml)
Combine basil, oil, pine nuts, garlic and salt in a food processor
or blender; purée until smooth. Place in bowl and stir in cheeses.
Pesto can be made ahead and stored in the refrigerator for one week
or can be frozen. To freeze, pack into container, cover surface with
plastic wrap, then fit with top lid to ensure extra freshness.
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
2 pork tenderloins,
about 1 kg. , trimmed of tendons
1 medium onion, chopped
2 carrots, chopped
3 cloves of garlic, chopped
salt and pepper
wine, beer or chicken stock for deglazing pan
cornstarch for thickening sauce
Glaze:
5 tablespoons honey
3 tablespoons cider vinegar
3 tablespoons packed brown sugar
3 tablespoons Dijon mustard, preferable grain style mustard
1 – 2 teaspoons paprika
Preheat oven
to 350 degrees.
Whisk together glaze ingredients and set aside.
Put onion, carrots and garlic in an oven proof casserole.
Heat 4 tablespoons oil in a frying pan.
Rub salt and pepper on the tenderloins.
Brown tenderloins in hot oil.
Transfer tenderloins to casserole dish and baste with glaze.
Cook for 30 – 40 minutes until firm to the touch. Baste the tenderloins
at least once during the cooking. Transfer pork to a plate and cover
to keep warm.
Deglaze pan with wine, beer or chicken stock and simmer vegetables
with remaining glaze for 10 minutes.
Strain liquid into a clean pot and thicken with a little corn starch
premixed in a little left over cool liquid.
Slice tenderloin and serve with the sauce. Great with mashed potatoes.
EASY PIZZA DOUGH
1 package active
dry yeast
1 1/2 cups very warm water (can uses half portion of 7 UP, if not,
use 1 tablespoon sugar)
4 cups all purpose flour, more for dusting
1 1/2 teaspoons salt
2 tablespoons olive oil
1 tablespoon dried herbs (optional)
MAKE THE DOUGH
Dissolve yeast in warm water / 7 UP and set aside.
Put the flour and the salt in the food processor fitted with the steel
blade. Process briefly to mix. With the machine running, add the water
yeast mixture in a steady stream. Turn the machine off to add the
oil. Pulse a few times to incorporate the oil.
Divide the dough and knead on a floured surface until smooth. Roll
each piece into a tight ball and leave in a greased bowl, covered
with a damp towel or plastic wrap in a warm place until doubled in
size.
Punch down and work each piece with the fingertips until the desired
size is reached.
TOPPINGS:
Tomato sauce, pepperoni, cheese (mozzarella, cheddar Swiss etc) sliced
green and red peppers, sliced onions, bacon…
Olive oil, diced garlic, sliced tomatoes, feta cheese, dried oregano.
Peanut sauce, sliced carrots, bean sprouts, sliced chicken, mozzarella
cheese, sliced onions
Olive oil, diced fresh rosemary, chopped garlic
BREAKFAST PIZZA
Roll out the crust. Sauté sausages, onions and mushrooms. Quickly
scramble 3 eggs in a bowl. Arrange the sautéed items on the
crust, pour the egg over and top with cheese, green and red pepper
slices. Bake in 375 oven.
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 1/2lbs bacon
diced
6 lbs boneless lamb shoulder or leg, cut into 2” cubes
1/2 teaspoon ground black pepper
1/2 cup flour
1/2 teaspoon salt
3 cloves garlic, minced
1 large onion, chopped
1/2 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
IRISH SODA BREAD
An easy “quick bread” using baking powder instead of yeast. Best if made before or early in the day as the flavour increases. Makes 1 9x5 inch loaf.
3 cups all purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter meltedMETHOD
ST. PATRICK’S DAY CHEESECAKE
Crust:
1 1/2 cups chocolate (Oreo) cookie crumbs
1 tablespoon sugar
2 tablespoons melted butter
Filling:
2 – 8 oz packages of cream cheese
1 cup sugar
3 eggs
1/4 cup green crème de menthe
2 tablespoons white crème de cacao
Topping:
4 oz sweet cooking chocolate
1/2 cup sour creamMETHOD