Flavour Swap

::Pumpkin Cheesecake Muffins::

2012-01-14T10:23:00.001-08:00

These are so delicious. I know Starbucks does a version of these, but fresh is best!

{Recipe Credit: AllRecipes}

::Honey Oatmeal Bread::

2012-01-10T13:55:00.000-08:00

I made a few changes to this recipe. First, I prepped my yeast by adding it to my honey/water mixture once it had cooled to a temperature of 115 degrees. I substituted out 2 cups of white flour for whole wheat. Also, I formed the dough into one round "Artisan-styled" loaf and baked it on stoneware with a small bowl of water on the floor of the stove. This is what gave my crust crunch. (And I brushed it with butter instead of egg white.)

Ingredients

5-6 cups all purpose flour
1 cup quick cooking oats
2 teaspoons salt
2 packages active dry yeast (2 tablespoons)
1 3/4 cups water
1/2 cup honey
1/3 cup butter or margarine
2 eggs
1 tablespoon water
1 egg white
Oatmeal

Directions

place 5 cups flour, oats, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix for 15 seconds.

Combine water, honey, and butter in saucepan, heat to 120 degrees. On speed 2, slowly add warm liquids to flour mixture, about 1 minute. Add eggs and mix for an additional minute.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes. Knead on speed 2 for 2 minutes or until dough is smooth and elastic.

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down. Divide dough in half. Shape each half into a loaf. Place each loaf in a greased 8 1/2 x 4 1/2 x 2 1/2 inch pan. Cover, let rise in warm place, free from draft, until doubled in bulk about an hour.

Combine water and egg white. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake 375 degrees for 40 minutes. Remove from pans immediately and cool on wire rack.

Yield 2 loaves.

Creamy white sauce

2011-12-20T14:43:00.000-08:00

This sauce is a combination of a few different recipes in my search to find a good dairy-free alternative to a cheese sauce.

1/4 cup coconut oil or margarine
1 small onion, finely chopped
2 cloves of garlic, minced
1/4 cup all-purpose flour
3 cups of liquid; either chicken broth, water, almond milk, rice milk, coconut milk or some combination of them
salt & pepper to taste
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar, white wine vinegar or lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon paprika

(1) Melt oil in a medium sized sauce-pan, add onion & garlic. Cook until fragrant (2~3 min)
(2) Whisk in flour until a thick paste is formed with no lumps. Cook 1~2 minute, stirring continuously
(3) Slowly add the liquid, whisking the whole time until smooth.
(4) Whisk in the remaining ingredients, stirring until smooth.
(5) Bring to a boil, stirring often to prevent lumps from forming.
(6) Continue to simmer until desired thickness is reached.

::Pear & Cabbage Slaw::

2011-10-01T08:38:00.000-07:00

{via Food & Drink}

Toss vegetables with mayonnaise the night before.

Ingredients:

2 Asian pears
3 tbsp (45 mL) lime juice
1red pepper
1small red onion
1small head Napa cabbage (6 cups /1.5 L shredded)
Salt and freshly ground pepper
Option: I added Rice wine vinegar to taste.

Chili Mayonnaise
½ cup (125 mL) mayonnaise
1 tsp (5 mL) Asian chili sauce
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) grated ginger

1. Thinly sliver Asian pears and toss with 1 tbsp (15 mL) lime juice. Very thinly slice red pepper and red onion. Thinly slice Napa cabbage.

2. Toss vegetables together in a bowl and season with salt and pepper.

3. Combine mayonnaise, chili sauce, sugar, ginger and remaining 2 tbsp (25 mL) lime juice. Season with salt and pepper. Toss with vegetables.

::Spiced Roasted sweet Potatoes::

2011-10-01T08:32:00.000-07:00

{via Food & Drink}

I love the licorice flavour of fennel. My kids do not tend to appreciate black licorice, but even they loved these potatoes. These potatoes can be made ahead of time and reheated in the oven for 10 or 15 minutes just before serving.

Ingredient:

6 sweet potatoes, peeled
1 tbsp (15 mL) coriander seeds
1 tbsp (15 mL) fennel seed
½ tsp (2 mL) chili flakes
¼ cup (50 mL) vegetable oil
Salt and freshly ground pepper
2 tbsp (25 mL) melted butter
¼ cup (50 mL) chopped chives

Directions:
1. Preheat oven to 450ºF (230ºC).

2. Cut sweet potatoes in half and slice each half into thirds lengthwise to make long French fries.

3. Combine coriander seeds, fennel seeds and chili flakes in a plastic bag. Crush seeds with the back of a pot or a rolling pin until coarsely cracked. Alternatively, place spices in a coffee grinder and pulse until just cracked.

4. Place potato slices in a bowl and toss with cracked seeds, oil and salt and pepper.

5. Lay potatoes on baking sheets and bake for 10 minutes. Turn over and bake another 10 to 15 minutes or until golden and tender.

6. Place in a serving dish and drizzle with melted butter and extra salt if needed. Sprinkle with chives.

::Pear & Gorgonzola Tart::

2011-10-01T08:24:00.000-07:00

Ingredients:

2 pears (peeled and cut in half and cored)
2 cups sugar
2 cups white wine
1 cup water
4 black peppercorns
2 bay leaves
4 ounces gorgonzola (room temperature) OR Goat Cheese
1/2 cup sour cream
1 1/2 tablespoon honey
1/2 teaspoon thyme (chopped)
1 large egg yolk
1 walnut pie shell (fitted in tart pans and pre-baked)

Directions:
1. Place the pears in a large sauce pan with cut side down followed by the sugar, wine, water, peppercorns, and bay leaves and simmer covered until the pears are tender, about 10-30 minutes. (Note: The simmer time can vary depending on how ripe the pears are.)
2. Remove from heat and let cool to room temperature in the liquid.
3. Slice the pears thinly.
4. Mix the gorgonzola, sour cream, honey, thyme and egg yolk inf a food processor until smooth.
5. Spread the filling out over the tart crust and top with fanned sliced pears.
6. Bake in a preheated 350F oven until the filling is set, about 10-15 minutes.

Walnut Butter Pie Crust :

Ingredients:
1 cup all-purpose flour
1/4 cup ground walnuts (toasted before ground)
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1/2 cup or 1 stick) unsalted butter (cold, cut into 1/2 inch cubes)
4-5 tablespoons water (cold)

Directions:
1. Pulse the flour, ground walnuts, salt and sugar in a food processor to mix.
2. Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.
3. Add a tablespoon of water at a time pulsing in between until it starts to clump together.
4. Place the dough on a clean surface and shape it into a disc.
5. Wrap the dough in plastic and refrigerate for at least an hour.
6. Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.
7. Place the dough into a 9 inch diameter spring form pan with the edges going up the side of the pan.
8. Place a piece of parchment paper in the pie and fill it with rice or beans to hold it down.
9. Bake in a preheated 350F oven for 15 minutes.
10. Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.
11. Bake until a light golden brown, about 10 minutes.

::Pecan and Warm Apple Salad::

2011-09-13T12:57:00.000-07:00

Ingredients

1 cup (250 mL) pecans
1 head romaine lettuce
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) cider vinegar
½ tsp (2 mL) liquid honey
¼ tsp (1 mL) salt
2 to 3 grindings black pepper
2 oz (60 g) old cheddar, shaved about ¾ cup (175 mL)
3 red apples such as Cortland, Braeburn or Spartan, divided
1 tbsp (5 mL) butter
1 tbsp (5 mL) granulated sugar

1. Spread pecans in single layer on baking sheet. Toast in a preheated 350ºF (180ºC) oven 8 to 10 minutes or until very fragrant; cool. Meanwhile, tear or cut lettuce into bite-size pieces; there should be 8 to 10 cups (2 to 2.5 L). To make dressing, whisk oil with vinegar, honey, salt and pepper. Use a vegetable parer to shave cheese. Set both aside.

2. When ready to serve, core and slice 2 unpeeled apples into wedges about ¼-inch (5-mm) thick. Heat butter in a large nonstick or well-seasoned frying pan over medium heat. When hot and bubbly, add apple slices. Stirring frequently, sauté for 2 minutes. Increase heat to medium-high; sprinkle apples with sugar. Turning frequently, sauté apples another 2 to 3 minutes or until slightly golden.

3. Meanwhile place romaine into a large salad bowl; toss with dressing. Set aside 8 perfect pecans. Core and slice remaining raw unpeeled apple for garnish.

4. Add hot apples and remaining pecans to lettuce; toss. Serve immediately, garnishing each serving with raw apple slices, cheese shavings and reserved pecans.

Homemade Flour Tortillas

2011-09-10T17:29:00.000-07:00

I will never go back to store bought tortillas after making this recipe

::Ontario Bean Soup with Basil::

2011-09-08T15:58:00.001-07:00

Caelah and I made this recipe while studying the pioneering days. It is autumn comfort food. I made a few changes: I used celery salt, instead of celery. No potatoes. And just navy beans.

Ingredients:

1/4 cup butter
1 large onion (Chopped )
1 garlic clove (Chopped )
4 medium potatoes (Cubed )
4 medium carrots (Chopped )
2 stalks celery (Chopped )
6 cups chicken stock
1 (28 ounce) can tomatoes (Chopped )
1 teaspoon salt
1/2 teaspoon pepper
1/2 bunch fresh basil (Chopped )
1 cup peas
2 (14 ounce) cans romano beans
2 (14 ounce) cans white kidney beans
1 cup pasta shells
2 tablespoons parsley (Chopped )
romano cheese (Grated)

Directions:

Saute onion in butter for 5 minutes.
Add garlic, potatoes, carrots, and celery.
Saute for 5 minutes.
Add stock, tomatoes, salt, pepper, and basil.
Boil, reduce heat and simmer for 10 minutes.
Add green beans, peas, both beans and pasta.
Simmer for 10 minutes.
Add parsley and serve sprinkled with cheese.

Montreal Style Bagels

2011-09-08T13:18:00.000-07:00

I have been making my own bread/buns for the last 6 months or so and now that I have that down to an exact science I decided to branch out into other types of yeast-breads. Josh LOVES montreal-style bagels so when I found this recipe I thought I would give it a try. It is amazing! and they really taste exactly like Kettleman's bagels. I halved the recipe and did all the mixing/kneading in my food processor for 3 min. beacuse I don't like hand-kneading and my processor cannot handle more then 3-4 cups of flour at a time.
Here is the recipe

:: Bruschetta with Garlic Cream::

2011-07-13T13:25:00.000-07:00

I innovated a recipe! Every now and then I get it right.

Garlic Cream
In a food processor, mix:
1/4 cup mayonnaise
1/3 cup sour cream
1 large clove garlic
chives
fresh shaved Parmesan, to taste
fresh basil
salt & pepper

Tomato Mixture
2 tomatoes
1 large clove garlic
olive oil
balsamic vinegar
fresh basil, shredded
chives
freshly shaved Parmesan
salt & pepper

What To Do: Cut a baguette into rounds. Brush with olive oil. Broil until golden. Top with garlic Cream, followed by Tomato Mixture.

::Rustic Strawberry Tart::

2011-07-12T14:35:00.000-07:00

This is a spinoff of my Rustic Apple Tart. Same crust. Different Filling.

FLAKY PIE CRUST:

2 cups all purpose flour
2 sticks (8oz) chilled butter, cut into 1/2 inch cubes
1/3 cup water
1 teaspoon salt
1 tablespoon sugar

Filling:

1 1⁄2 lb strawberries, hulled
1⁄4 cup plus 2 Tbsp granulated sugar
1 1⁄2 Tbsp cornstarch
1 tsp grated lemon zest
1⁄8 tsp ground nutmeg

FLAKY PIE CRUST:

Combine water, salt, and sugar in measuring cup. Stir and put cup in fridge for at least 15 min. (to chill water and to dissolve sugar and salt). Chill mixing bowl and paddle if possible.

Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour till butter pieces are the size of chickpeas. With the mixer running, pour the water into the butter mixture. Mix till the dough comes together.

Separate dough into 4 discs. Wrap each with film and chill.

Filling: Halve 1⁄2 lb of the berries (choose ones similar in size) and reserve. Quarter the remaining 1 lb strawberries lengthwise. In a medium bowl, toss 1⁄4 cup sugar, cornstarch, lemon zest and nutmeg until blended; add quartered berries and butter, and toss to coat. Remove dough from refrigerator. Pile berry mixture in an even mound in center of dough within 2 in. of dough edge. Gently lift the unfilled dough edge up and onto the filling. Brush dough with egg; sprinkle with remaining 2 Tbsp sugar.

Bake 40 minutes, or until crust is golden and filling is juicy. Remove from oven; slide parchment onto a cooling rack. Let cool 15 minutes. Arrange remaining halved strawberries cut side down on top of cooked filling. Lightly brush berries with red currant glaze. Cool completely.

::Rhubarb Cake::

2011-06-24T05:49:00.000-07:00

Light and tangy. The best way to use rhubarb.

2 cups flour

1 tsp. baking powder

1/2 cup butter

Sugar (few tbsp.)

Blend into crumbs. Press into 9 by 9 pan. Reserve 1/2 cup for topping

1 1/2 cups sugar

1/2 softened butter

2 eggs

1/2 cup flour

Mix well with beater. Add 4 cups chopped rhubarb. Spread mixture over crumbs and sprinkle with remaining crumb mixture. Bake at 350 F for 40-60 minutes.

:: Mango, Almond Quinoa Salad::

2011-06-24T05:46:00.000-07:00

I was served this for dinner the other night and had three plate fulls. Really fresh and delicious.

2 cups Quinoa (cook like you would rice)

3 mangoes chopped

Generous handful of cilantro, chopped

Any nuts and seeds you have on hand (toasted at 350 F for about 8 minutes or until slightly golden); I used pumpkin seeds and slivered almonds

2 peppers chopped (I don't use green ones in this recipe)

Chopped red onion (I didn't use this last night)

Dried fruit (I used raisins and cranberries)

Option: Clove of garlic

Dressing:

Freshly squeezed lemon juice

Yogourt and mayo

Oil

Honey

Curry powder

:: Elisha's Pecan Pie ::

2011-05-27T05:47:00.000-07:00

My friend, Elisha happened upon a fantastic version of pecan pie. She swapped the usual pie crust for a shortbread base. Genius! Saves time and tastes amazing.
Crust:
1 cup butter
1/2 cup brown sugar
1/4 tsp baking powder
1/4 tsp salt
2 cups flour
Optional: Drizzle in some syrup for a hint of maple flavour.

1. Blend and press into a pie plate. Prick all over with a fork.
2. Partially bake @ 350 degrees for 10 minutes. Remove from oven and let rest.
3. Lower oven temperature to 275.

Filling:
3 eggs
1 cup dark brown sugar
3/4 cup corn syrup
6 Tbsp melted butter
1 Tbsp vanilla or coffee liqueur
2 to 2.5 cups pecans

1. Pour filling into the crust and bake for about 50-60 minutes @275, or until slightly jiggly. This is the "low and slow" method. {I, for one, rarely get my pies to really firm up the way they shoudl because I worry about ruining the crust. But pecan pie tastes great in whatever state it is in!}

Maple Pecan Option:
3 eggs
1/2 cup white sugar
4 Tbsp melted butter
1 cup maple syrup
1.5 cups pecans

::Cucumber Boats::

2011-05-25T08:35:00.000-07:00

A quick snack for the healthy-minded.
I found it at ::RawonTen::

Lunch

Cucumber Club

serves 1 ~ $2.08 per serving

1 cucumber ($.59)

1 small onion

1 avocado ($1.49)

salt

This is another recipe idea from Bette. It's so simple and made a great lunch that was both light and filling.

Peel the cucumber and cut in half. Using a spoon or scoop, scrape out the seed cavity and some of the flesh so that it's a hollowed boat. Keep what has been scraped out and chop finely. To that, add one chopped avocado and one finely minced onion. Mix together and use this to fill the cucumber.

::Banana Date Cake::

2011-05-24T16:07:00.000-07:00

I have been trying to cook and bake in a new way lately. Mostly because everyone I know is doing the same. Here is a successful cake from the "Clean Start" cookbook that can be eaten guilt-free.

WET INGREDIENTS
10 dried dates, pitted
2 ripe bananas
1⁄3 cup maple syrup
1⁄4 cup virgin coconut oil, melted
2 tablespoons lemon juice
1 teaspoon vanilla extract

DRY INGREDIENTS
1 cup chickpea flour
1 cup almond meal
1⁄4 cup tapioca flour
1 tablespoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon sea salt

Preheat oven to 350°F and lightly grease 8 x 8-inch baking dish.

Place dates in large bowl and cover with boiling water to soften. Drain well, add bananas and mash both together so that chunks remain. Add maple syrup, melted oil, lemon juice and vanilla and whisk to combine.

In separate bowl, whisk together all dry ingredients. Add to bowl with banana mixture and fold gently to combine, making sure not to overmix. Pour into prepared baking dish and bake for 30 minutes or until toothpick inserted in center comes out clean. Remove from oven, place on rack and cool completely before slicing or removing from dish.

MAKES 1 cake

Crinkled Molasses Ginger Cookies

2011-03-22T08:17:00.000-07:00

1 cup sugar

3/4 cup vegetable shortening (or margarine)

1/4 cup light molasses

1 egg

2 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom

1/4 teaspoon salt

Granulated sugar

Heat oven to 350. In large mixing bowl, combine 1 cup sugar, shortening, molasses and egg.

Beat at medium speed of electric mixer until well blended.

Add flour, baking soda, cinnamon, ginger, cloves, cardamom & salt.

Beat at low speed until soft dough forms.

Shape dough into 1-inch balls. Roll balls in granulated sugar.

Place balls 2 inches apart on ungreased cookie sheets.

Bake for 8 to 12 minutes, or until set.

Cool completely before storing

::Thai Peanut Lime Dressing::

2010-09-26T19:22:00.000-07:00

Dressing:

3 tablespoons peanuts
3 tablespoons lime juice
2 tablespoons rice wine vinegar
1 red chiles, minced
1 1-inch square piece ginger, peeled, grated
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mint, or lemon grass, chopped
2 tablespoons water

Avocado Mayo

2010-08-09T09:52:00.000-07:00

2 T grated white onion {using a sieve, rinse grated onion under cold water and let excess water drain off}
1 ripe avocado: pitted & peeled
2 T mayonnaise
2 plum tomatoes: cored, seeded & chopped
1 T fresh cilantro: finely chopped
2 t fresh lime juice
1 small garlic clove: grated
Kosher salt

Mash avocado & mayo in a bowl.
Stir in the rest of the ingredients.
Season generously with salt.

Serve on burgers or sandwiches.

Found in 'weber's Way To Grill'

::Mojo Drumsticks::

2010-07-28T08:55:00.000-07:00

::Photo Credit::

AIDAN AND I HAVE AVOIDED CHICKEN ON THE BBQ FOR FEAR OF THE DREADED DRYNESS. BUT THEN WERE HOSTED BY FOLKS WHO DID IT RIGHT. WE HAVE BEEN COOKING THESE BABIES EVER SINCE.

8-10 chicken drumsticks

Marinade::1/2 cup fresh orange juice
2 Tbs soy sauce
2 Tbs fresh lime juice
2 Tbs olive oil
1 Tbs minced garlic
1/2 tsp Tabasco sauce
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp pepper

Instructions:: 1. Whisk together marinade ingredients. Place in a large freezer bag with drumsticks. Press out the air and seal. Leave in the fridge for up to 8 hours. Turn over halfway. 2. Remove chicken. Empty marinade into a saucepan. Bring to a boil. Boil for one minute and use to baste the chicken on the BBQ. 3. Grill meat over direct medium heat until grill marked. Then grill on indirect medium heat for 30-40 minutes until juice runs clear. For crispy skin place back on direct heat for the last 5 minutes.

Sides:: Grilled Veggies and Grilled baguette

Banana Bread take 2

2010-07-15T07:28:00.000-07:00

1/4 cup butter
1/2 cup brown sugar
1/8 cup ground flax seed
3 overripe mashed bannanas
1 tsp baking soda
pinch of salt
1/2 cup whole wheat flour
1 cup white flour
handful of chocolate chips

My updated ingredient list for this recipe

Oatmeal Cranberry Flaxseed Cookies

2010-07-15T07:05:00.001-07:00

My new favorite cookie recipe: click here

Chicken Papadoris

2010-03-01T19:35:00.000-08:00

I got this recipe from Alanna and it is AMAZING. you have to try it.
The original recipe is here
I've tripled the amounts in the details below because I found the original amounts was only enough to serve 2-3, and I've made a few modifications from the original.

3/4 cup pine nuts
1/4 ~ 1/2 cup butter (I made it with the full 3/4 cup it originally called for once and found it too greasy... so the next time I used less butter)
6 chicken breasts, cubed
3 small onions, chopped
1 head of garlic, crushed
6 T soy sauce
3- 14oz cans of coconut milk
6 cubes of chopped frozen spinach
5 tsp paprika (I use smoked paprika)
1 tsp cumin
3 tsp curry powder

* toast the pine nuts and set aside
* melt the butter in a frying pan and brown the chicken (I did this in batches)
* add onions & garlic, saute until tender
* add the soy sauce, cocunut milk, spinach & spices
* simmer 20 min
* add in the toasted pine nuts
* serve over rice

(if you have time let it simmer longer under it is nice and thick, if you don't have time and want it thicker you can dissolve 2 Tblsp of cornstarch in 3/4 cup cold water and add it to the pan.)

::Breakfast Bars::

2010-02-25T10:32:00.000-08:00

{via LargeFamilyMothering}

MY KIDS REALLY LOVED THESE IN THE MORNING. ALSO, I USED THEM FOR SNACK LATER WITH FRUIT, OR CRUMBLED INTO YOGOURT.

1 1/2 cups butter
3 cups brown sugar
Cream together. Add:
5 eggs
Mix.

Add:
3 cups oats
2 cups flour
3 tablespoons baking powder
2 cups raw wheat germ
1 1/2 cup coconut
2 cups nuts
2 cups raisins

Grease two 9 x 13" baking pans, fill each with half of mixture. Bake at 350*F until golden brown.
Cut into bars and serve in a bowl of cold milk.
We make these the night before--they are more nutritious than granola (they contain eggs and not so much oil or sugar).

::Rustic Apple Tart::

2010-02-01T05:14:00.000-08:00

{Top Chef Recipe}

FLAKY PIE CRUST:

2 cups all purpose flour
2 sticks (8oz) chilled butter, cut into 1/2 inch cubes
1/3 cup water
1 teaspoon salt
1 tablespoon sugar

APPLE FILLING:

4 Granny Smith apples, peeled and dices
4 Fiji apples, peeled and diced
2 tablespoons butter
Pinch salt
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 lemon
2 tablespoons crystallized ginger, chopped
2 tablespoons corn starch
1 teaspoon vanilla
1/4 cup water

APPLE CIDER REDUCTION:

1 quart apple cider
4 bags ginger peach tea (herbal)
2 inches ginger root, peeled and thinly sliced
2 tablespoons brown sugar

FLAKY PIE CRUST:

Combine water, salt, and sugar in measuring cup. Stir and put cup in fridge for at least 15 min. (to chill water and to dissolve sugar and salt). Chill mixing bowl and paddle if possible.

Separate dough into 4 discs. Wrap each with film and chill.

APPLE FILLING:

In large skillet, melt 2 tablespoons butter. Sauté apples for 1 minute. Add in salt, sugars, nutmeg, and cinnamon. Stir in lemon juice and crystallized ginger. Continue to cook on medium heat.

In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Bring to a boil and reduce heat to a simmer. Adjust seasoning if desired. Let cool.

PIE:

Roll each pastry disc out to a 6 inch round. Put 1/4 apple mixture in the center and fold 2 inches of dough, making pleats, around the filling leaving the center open. Brush each tart with an egg wash, 1 egg and 2 T water. Sprinkle with cinnamon sugar, equal parts granulated sugar and brown sugar or cinnamon. Bake at 375 degrees or till the crust is golden brown and the apples are bubbly. Serve warm with apple cider reduction.

APPLE CIDER REDUCTION:

Combine all ingredients. Reduce to 3/4 -1 cup. Chill and serve with apple pie and a wedge of cheddar or blue cheese.

::Authentic Panang Curry::

2010-01-30T07:33:00.000-08:00

ANYONE WHO HAS EVER HAD A CURRY IN A THAI RESTAURANT KNOWS THAT, IF DONE WELL, YOU WILL FIND YOURSELF LICKING THE BOWL. NOW YOU CAN LICK YOUR PLATE IN THE COMFORT OF YOUR OWN HOME. YOU WILL HAVE TO MAKE A TRIP TO A SPECIALTY GROCERY STORE, BUT IT'S WORTH IT.

::Panang Curry Paste::

The Panang (Penang) curry paste in this recipe is made up of shallots, galangal, lemongrass, kaffir lime peel, white pepper, cilantro root and shrimp paste. Roasted seeds are usually added and may certainly be pounded into the paste (1-2 tsp of each). Peanuts can also be pounded into the curry paste but in our recipe the peanuts are added to the boiling coconut milk mixture.

Ingredients:

5 large dried red spur chiles seeded and soaked
10 cloves garlic
8 fresh Thai chiles
5 sliced shallots
1 tsp finely sliced fresh galangal
1 tsp sliced fresh lemongrass
2 tbsp finely sliced kaffir lime rind
1 tsp finely sliced cilantro stems or root
2 tsp ground Thai white pepper
1 tsp salt (sea salt is preferred)
1 tsp Thai shrimp paste

Preparation:

Pound dried chilies and salt together well in a mortar and pestle. Add galangal, lemon grass, kaffir lime rind and coriander root, continue pounding until mixed.
Add shallots and garlic, follow with pepper and shrimp paste. Pound well after each addition.

Cook's notes: This curry paste could also be prepared in a small blender container or food processor.

::Panang Curry::

Panang curry takes it name from the city island off the West coast of Malaysia, which is also known as Georgetown. This type of curry is richer, sweeter, and creamier then the more herbal Thai red or green curries, making it very popular with foreigners.

Peanuts, a unique ingredient in this recipe, are found in only one other Thai curry, Masamam. Beef is the most famous type of Panang curry but chicken, pork, fish or even liver can also be delicious. Vegetables are not usually added to Panang curry, but tiny bitter green eggplants could be a possibility. This is a drier type of curry more like its Indian cousins, with just enough sauce to cover the meat.

Ingredients:

3/4 lb (400 grams) beef or chicken
3 tbsp homemade Panang curry paste
2 cups coconut milk
6 kaffir lime leaves, torn
1/4 cup ground roasted peants
1/4 tsp salt
3 tbsp palm sugar
2 1/2 tbsp fish sauce
1/2 cup Thai basil

Preparation:

Wash the beef, cut into pieces about 3 cm (about 1 inch) thick.
Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk.
Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat.
Add basil in the last 5 minutes.

Serves 4.

::COOKS NOTES::

If you live in Ottawa, this is where I went to pick up the ingredients. BestPrice Oriental Market.

::Authentic Yellow Curry::

2010-01-25T10:48:00.000-08:00

Yellow curry (gaeng leung or gaeng karee ) is a Thai version of Indian yellow curry, including some dried spices in the curry paste. Yellow curry paste (nam prik gaeng karee) is a mellow sweet-spicy paste blend based on turmeric and curry powder pounded together with coriander, cumin, lemongrass, galangal, shrimp paste, dried red chilies, sea salt, ginger, garlic and shallots. This mild paste is usually used in fish stews or combined with coconut milk, chicken, onions and potatoes for Yellow Chicken Curry.

::Yellow Curry Paste::

Yellow Curry Paste Ingredients:

12 dried Thai chilis
2 tsp sea salt (or coarse salt)
2 shallots, peeled
4 cloves garlic, peeled
1 thick slice fresh galangal (or dried galangal soaked in water until softened)
1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)
1 thick slice peeled ginger root
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsp curry powder
1 tsp shrimp paste (kapee)

Preparation:

Dry roast corinder seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. (See a more detailed explanation of dry roasting spices).

Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chiles, sea salt, shallots, garlic, galangal, lemon grass, and gingerroot. Process or pound until smooth but some small pieces can still be seen.

Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processer.

::Yellow Curry::

Ingredients:

500 grams (about 1lb) chicken (or beef)
2 tbsp Yellow Curry Paste (follow link for recipe)
3 peeled and boiled small potatoes
3 cups coconut milk (3 16-oz. cans Chao Koh brand)
2 tbsp fried shallots (already prepared or make your own)
1 tsp sea salt

Preparation:

Cut meat into 2 inch thick pieces (chicken) or slices (beef).

Fry the spice mixture in 2 tbsp. of the oil used for frying the shallots (if you are ambitious and have made your own fried shallots use that oil or simply use vegetable oil) adding the coconut cream (see note from Kasma below regarding coconut cream) in small amounts.

Then add the chicken and cook without stirring. Spoon into a pot. Add the coconut milk and salt. Cook the meat until tender, add the potatoes. Remove from heat when done, dip into serving bowl, and sprinkle with fried shallots. Serve with cucumber relish.

::Yellow Chicken Curry::

Yellow Curry with Chicken (Gaeng Ka-Ri Gai) Ingredients

3 tbsp yellow curry paste (either from the recipe above or ready made like Nittayai brand)
1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
2-3 small red potatoes, scrubbed and cut into 2 inch pieces
1/2 tsp sea salt
1/2 can (16oz) coconut milk, shake before opening to mix seperated milk
2 tbsp fried shallots (available ready-made in a plastic jar), optional
1 tsp fish sauce, to taste (Golden Boy brand is recommended)

Preparation:

In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.

At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots (available ready made in a plastic container), if desired. Serve with Thai jasmine rice.

::Ottawa Restaurant List::

2010-01-22T06:29:00.000-08:00

These are the restaurants that keep coming up in food mag's and forums. Aidan and I try and visit one every anniversary. SO far, we've not visited many.

1. Beckta Dining & Wine

"For the third year running, Beckta tops the list, with food that is consistently inventive and delicious. Chef Michael Moffatt quietly goes about the business of building mouth-watering dishes around one top-quality in-season ingredient, with lots of attention to varying starches (in taste and texture) and rich sauces to round out the plate. Stephen Beckta continues to work the room with panache and an uncompromising commitment to excellent service."

2. Domus Café

"I cannot say enough about John Taylor, his cooking, his ingredients, and his legacy of chefs now kicking it up elsewhere who learned in his kitchens."

3. Le Baccara

"Tucked away in a corner of Casino Lac Leamy, La Baccara is one of those loss-leader high-end restaurants that seem to be de rigueur in all casinos. Lucky us."

4. Restaurant e18hteen

"Smack dab in the middle of the ByWard Market and surrounded by some of the most mediocre restaurants in the city, e18hteen is a great room with great food."

5. The Wellington Gastropub

"Co-owners Shane Weldron (front-of-house über-cool dude) and Chris Deraiche (chef) keep the 'tude very casual while serving up really great food at affordable prices. Deraiche changes the menu every day (clearly, the man is certifiable), so he keeps it small and focused on excellent ingredients."

6. Benitz Bistro

"Chef wisely keeps the menu on the short side and changes it constantly. Dinner here is great, which probably explains the smiles."

7. Allium

"There's lots of hay being made these days over the good eats on Murray Street. True, but for my money, the dinner action in town is in Westboro/

Wellington Village, with Absinthe, Anna, The Table, The Wellie, Siam Bistro, the Won Ton House, Nicastro's and Juniper ... and Allium on Holland. Check out the Monday-night tapas. Also a great place for a nibble before you head out to the GCTC."

8. The Urban Pear

"Maybe it's just me, but the food at The Urban Pear just tastes way better this year. Owner and chef Ben Baird leans hard on his crack kitchen crew to turn out big flavours at very reasonable prices."

9. Les Fougères

"Go check out Les Fougères, tucked away on the edge of the Gatineau Park. But don't let the country charm fool you. The service is top-notch and the food rocks."

10. Signatures by Le Cordon Bleu

"When is traditional French cuisine not so traditional? When it's served up by executive chef Yannik Anton ... The room is formal, so here's another one you might think of saving for a special occasion."

OTHERS:

Juniper {Westborrow}
Social {Market}
Perspectives {Brookstreet Hotel March Rd.}
Absinthe
Canvas Resto Bar
Luxe
Whalesbone Oyster House {Bank Street DT}
Fourth Avenue Wine Bar {Glebe}
Sweetgrass {Market}
Black Cat Bistro {Preston}
Navarra {Market}
Atelier

Someday this whole list will be PINK with visits!

::Mocha & Fudge Cheesecake::

2009-12-22T12:59:00.000-08:00

Ingredients

1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/4 cup butter, melted
FILLING:
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
4 eggs, lightly beaten
2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips, melted and cooled
GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons butter
Chocolate-covered coffee beans, optional

Directions

Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.

::Cinnamon Roll Cookies::

2009-12-22T12:51:00.000-08:00

Found via Food & Drink Magazine

Makes about 6 dozen cookies.

Ingredients

Cookie Dough:
2 cups plus 4 tsp. all-purpose flour
1/2 cup sugar
1/4 tsp. salt
3/4 cup plus 2 Tbsp. unsalted butter, cool but not cold, cut into pieces
2 Tbsp. whipping cream

Filling:
1 tsp. cinnamon
1 cup light brown sugar, packed
2 Tbsp. unsalted butter, at room temperature
2 Tbsp. pure maple syrup
1 Tbsp. all-purpose flour

method

For the cookie dough, pulse all ingredients in a food processor until a rough, crumbly texture. Keep blending until dough shapes into a ball. Divide into 2 pieces, wrap and set aside while preparing the filling (do not refrigerate).

For the filling, stir all ingredients together.

On a lightly flour work surface, roll out one piece of dough into an 8x12-inch rectangle. Spread half of the filling evenly over rectangle. Roll up cookie dough in the style of cinnamon rolls, from the long side. Repeat with second piece of dough. Wrap each and chill for 2 hours.

Preheat oven to 350° F.

Line a baking sheet with parchment paper. Slice cookie rolls into 1/4-inch slices and lay flat an inch apart on prepared sheet. Bake for about 15 minutes until cookies barely start to turn golden. Cool cookies completely on tray before removing.

Berry Ricotta Muffins

2009-12-06T17:28:00.001-08:00

A yummy, healthy breakfast muffin

Preheat oven to 350. Grease and flour muffin tin or line with paper cups.

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup oatmeal
1/4 cup wheat or oat bran
2 tbls ground flax seed (optional)
1 tbls baking powder
1 tsp baking soda

In a large mixing bowl, mix dry ingredients and create a well in the middle.

1/2 cup butter
1/2 cup brown sugar
2 eggs
1 cup ricotta cheese
1/2 cup milk
1 cup frozen berries

In a separate bowl, mix brown sugar & soft butter. Add eggs one by one, mixing thoroughly after each. Add ricotta & milk, and mix.

Pour liquid mix gradually into dry preparation, mixing with a fork to ensure a homogenous texture. Add fruit and mix again.

Spread dough into muffin tin and bake in oven 15 to 20 min. or until golden and a toothpick comes out of muffin clean.

Makes 24 muffins.

Optional topping spread (I haven't tried it, but it does look good)
1 cup ricotta
2 tbls honey
cinnamon to taste (optional)

Serve muffins warm or at room temperature, topped with spread and sprinkled with cinnamon.

originally found in the 'all you need is cheese' magazine. (click here)

::Mom's Turkey Stuffing::

2009-10-19T12:41:00.000-07:00

1 1/2 Cup chopped celery (3 stocks)
1 Cup onion (1 large)
1/2 Cup butter
1 Tbls. fresh sage, snipped, or 1 tsp poultry seasoning
1/4 tsp black pepper
12 cups dry bread cubes
1- 1 1/4 Cup chicken broth

In large skillet, cook celery and onion in hot butter until tender but not brown.
Remove from heat and add poultry seasoning and pepper.
Place cried bread cubes in large bowl and toss with onion mixture.
Drizzle with enough chicken broth to moisten, tossing lightly to combine.
Place stuffing in 2 Quart casserole and bake, covered, in 325 degree oven for 30 to 45 minutes or heated through.

To Make Dry Bread Cubes:
Cut fresh bread into 1/2 inch cubes (you'll need 12 -14 slices for 8 cups)
Spread cubes on baking sheet and bake in 300 degree oven for 10 -15 minutes of until dry, stirring twice.
Cool- the bread will continue to crisp as it cools.

::Herb Roasted Chicken::

2009-10-19T12:38:00.000-07:00

1 1- to 31/2- pound broiler-fryer chicken
2 Tbsp butter, melted
2 cloves garlic, crushed
1 tsp. dried basil, crushed
1/2 tsp. salt
1/2 tsp ground sage
1/2 tsp. dried thyme
1/4 tsp lemon pepper seasoning or black pepper

Rinse inside and out of chicken and pat dry with paper towel.
Skewer neck skin to back, tie legs to tail and twist wing tips under back (this is not necessary but can keep parts from burning).
Place chicken breast side up on rack in roasting pan and brush with melted butter. Rub in the garlic.
In small bowl combine all the spices and rub into the chicken.
Insert thermometer if you want to.
Roast, uncovered, in 350 degree oven for 1 1/4-1 1/2 hours or until drum stick moves easily in their sockets and chicken is no longer pink.
remove chicken from over, cover and let sit for 10 min. before carving.

( I managed to get a good amount of drippings from the chicken and made gravy from it and it was fantastic.)

Easy Yummy Butternut Squash Soup

2009-10-08T06:48:00.000-07:00

Ingredients:
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash
Enough Chicken Stock to cover Squash
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese *

In a large Soup Pot, saute onions in butter until tender. Add squash, stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Add cream cheese and puree until smooth. Heat through. Do not allow to boil.

* I felt it was too cheesy and would try just one brick of cream cheese next time.

::Lemon Poppy-Seed Pound Cake Muffins::

2009-08-14T16:38:00.001-07:00

Recipe found via Joy of Baking.com

::Oatmeal Cookies::Joy of Baking::

2009-08-14T16:29:00.000-07:00

THESE HAVE A COFFEE SHOP TASTE. WHILE I GENERALLY PREFER A CRUNCHY COOKIE, I DEFINITELY HAVE COFFEE-SHOP-COOKIE MOODS. . .

RECIPE FOUND via Joy of Baking.com

Pizza Lasagna

2009-07-22T09:27:00.000-07:00

8 Lasagna Noodles
** Cook noodles according to package directions; drain; set aside. (I use oven ready noddles and skip this step entirely)

3 T butter
4 C sliced fresh mushrooms
1 clove garlic, minced
2 T all-purpose flour
2 C milk
salt and pepper
** Melt butter in medium fry pan. Saute mushrooms and garlic until tender and any liquid has evaporated. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste. Set aside.

1 C ricotta cheese
1 egg
2T fresh parsley
** Combine ricotta cheese, egg and parsley. Set aside.

1 can (14oz) pizza sauce
8oz thinly sliced pepperoni
10 oz thinly sliced (or grated) mozzarella cheese.

Assembly:
Spread a thin layer of pizza sauce on the bottom of an 8cup shallow rectangular baking dish.
Layer half the noddles, half the remaining pizza sauce, half the ricotta cheese mixture, half the mushroom sauce, half the pepperoni and half the mozza cheese.
Repeat layering.

Bake in a preheated 375 F oven 40-45 min until hot and bubbly.

Source: Best of the Milk Calendar Recipes: Pasta Dishes.

YUM YUM YUM. I double it and put it in a 9x13 pan.

BBQ Chicken Salad

2009-07-22T07:11:00.000-07:00

Marinade 5 chicken breasts over night in a plastic bag with about 3/4 cup of BBQ sauce of your choice.
Cook up the chicken however you want - grill, fry, bake.
Allow it to cool and then shred or cut it into cubes.
Mix it up with about 1 cup mayo
1/4 cup diced celery
1/4 cup diced onion
salt & pepper to taste.

I added crumbled bacon because I had it in the fridge.

Store in the fridge until it is time for supper:)

Serve on Kaiser buns with lettuce and sliced tomatoes.

We had this for a picnic supper with Jo & Aidan with Tara's potato salad on the side. Perfect summer picnic food.

Original recipe here.

::BBQ Meatballs::

2009-07-10T13:40:00.000-07:00

I HAVE NEVER MADE MEATBALLS.
I HAVE HAD TOO MANY BAD ONES.
BUT HERE IS A RECIPE I AM HAPPY TO SERVE.
THEY ARE SMOKY AND FULL OF FLAVOUR.

Meatballs:
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion

BBQ Sauce:
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring

1.Oven 350 degrees
2. Mix all meatballs ingredients and roll into balls. Layer bottom of a greased baking dish.
3. Mix all sauce ingredients and spread over the balls.
4. Cook, uncovered, for 1 hour.

::Tara's Peanut Butter Cups::

2009-07-09T15:20:00.000-07:00

THESE ARE EVEN BETTER THAN REESES!
TO GIVE THESE AN EXTRA CRUNCH, TRY ADDING A LAYER OF RICE CRISPIES. OR MIX SOME PARTLY BROKEN PEANUTS INTO TO PEANUT BUTTER LAYER. I DID BOTH!

Peanut Butter Mixture:
1/2 cup peanut butter
4.5t butter {softened}
1/2 cup icing sugar
1/2 t salt

Chocolate Mixture:
1/2 cup peanut butter
2 cups chocolate chips
4 Jersey Milk bars

1. Mix peanut butter mixture in a small mixing bowl.
2. Melt chocolate mixture over low heat on the stove.
3. Arrange muffin papers in a muffin tray and, alternately, scoop in chocolate mixture, peanut butter mixture, chocolate mixture. Jiggle tray to smooth out the layers.
4. Place in fridge until set.

::Creamy Poppy Seed Dressing::

2009-04-17T14:15:00.000-07:00

CREAMY DRESSING BEST SERVED OVER SPINACH WITH TART MANGO OR APPLE & TOASTED PECANS

1/2 cup mayonnaise
1/4 cup milk
1/4 cup sugar
1/8 cup vinegar
poppy seeds

::Creamy Teriyaki Dressing::

2009-04-17T13:48:00.000-07:00

CREAMY AND TANGY WITH ASIAN UNDERTONES OF SESAME AND SOYA.

1/2 cup mayonnaise
2 T sugar
1 T rice vinegar
1/8 t sesame oil
1 clove garlic
soya sauce to taste

::Jumbo Rainbow Cookies::

2009-02-17T17:06:00.000-08:00

Ingredients:

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 cups (3 sticks) butter, softened

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

2 large eggs

1 tablespoon vanilla extract

1 1/2 cups m&m's or smarties

1 cup chopped nuts {optional}

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in chocolate and nuts. Roll 1/2 cups-worth of dough into balls and flatten. Dough is dry, but do your best. 4-5 cookies should fit per baking sheet.

BAKE for 12 to 14 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

{Recipe via VeryBestBaking.com}

Roasted Garlic & Sweet Potato Soup

2009-01-24T06:54:00.000-08:00

Ingredients
1 whole head of garlic
1 red onion
1 large sweet potato, peeled
2 tsp olive oil
4 cups chicken stock
2 tsp chopped fresh thyme (or 1/2 tsp dried)
1/2 tsp curry powder
1/2 tsp paprika
2 Tbsp finely chopped parsley
salt & pepper

To Do:
PREHEAT oven to 450 F
SEPARATE garlic into cloves and remove root end, but do not peel.
Cut onion into 1/2 inch thick slices. Cut potato into 1/4 inch slices.
Place garlic, onions and potato on baking sheet. Brush with olive oil.
ROAST for 15 min. turning once, or until brown.
REMOVE skin from cloves. In pot, combine garlic, onion, and potato with stock, thyme, curry powder and paprika. Simmer, covered for 15 min or until tender.
PUREE in food processor or blender. Return to pot; reheat. Season with salt and pepper to taste.
Garnish with parsley.
Make 4 servings.

::Caramel Thumbprints::

2008-12-11T06:16:00.000-08:00

THESE ARE A VARIATION ON A HOLIDAY CLASSIC. AFTER HAVING MADE THIS FANCY VERSION OF A THUMBPRINT COOKIE, I HAVE TO SAY I MISSED THE JAM CENTERS. HOWEVER, THIS DOUGH WAS FAR BETTER THAN THE STANDARD DOUGH. SO, IN FUTURE, I WILL USE THIS DELICIOUSLY NUTTY DOUGH RECIPE, BUT WILL FILL THE COOKIES WITH JAM.

Found via *Country Living*

Fall Harvest Feast

2008-10-16T09:29:00.001-07:00

4 bacon slices, chopped

1 lb. boneless, skinless chicken breasthalves, chopped

1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
1/4 c. chicken (or vegetable) broth

6 c. chicken (or vegetable) stock
14 oz. can of pure pumpkin (no spices)
1/4 tsp. dried thyme
1/8 tsp. ground sage

Cook bacon in large saucepan on medium until crisp. Tranfer with slotted spoon to paper towels to drain. Set aside.

Heat 1 tbsp. drippings in same saucepan on medium-high. Add chicken. Cook for about 8 minutes, stirring often, until browned.

Add next 4 ingredients. Heat and stir for about 5-10 minutes, scraping any brown bits from bottom of pan, until vegetables are softened.

Add remaining 4 ingredients. Stir. Bring to boil. Reduce heat to medium low. Simmer, covered, for about 30 minutes, stirring occasionally, until vegetables are tender. Add bacon. Stir.

Makes about 81/2 cups (2.1L.).
Serves 4

::Curry with Naan Bread & Creamy Curried Veggies::

2008-10-09T16:16:00.000-07:00

WE ALL HAVE A MEAL THAT MAKES US WEAK.
ONE WE WANT OVER AND OVER AND OVER.
ONE WE BREAK ALL OF OUR DIET RULES FOR...
THIS IS MINE:

::Basic Chicken Curry::
WE ALL HAVE A BELOVED RECIPE. MINE IS A FAMILY RECIPE I THROW TOGETHER FROM MEMORY, SO I'LL LEAVE IT TO YOU TO FIND ONE YOU LOVE.

::Naan Bread::
NAAN IS A MUST-HAVE WITH CURRY. YOU SHOULD ALWAYS FIND IT ON THE MENU AT AN INDIAN RESTAURANT. A FEW YEARS AGO, MOM AND I DECIDED TO TRY IT FROM SCRATCH. WE NAILED IT. I THINK THAT THIS STUFF TASTES JUST LIKE THE REAL THING. LOTS OF WORK, BUT THE MEAL JUST ISN'T THE SAME WITHOUT THIS BUTTERY BREAD.

4 T warm milk
2 t sugar
1- 1/2 t dry yeast/ or 1/2 oz fresh

Warm your milk in a microwave for 20 seconds or so. Add sugar and yeast. Let rest for 10 minutes, until you see that the yeast has begun to create a frothy layer in the bowl.

3 cups + 2 T flour {1 pound}
1 t baking powder
1/2 t salt

Sift all of these dry ingredients together in a big bowl. Set aside.

1 egg, beaten
1/2 cup + 1 T milk
1/2 cup + 1 T yogurt
4 T melted butter, {referred to as "ghee"}

Combine all the above. Combine egg mixture and yeast mixture and add to the dry ingredients. Bring together into a ball. Dump onto a floured surface and knead it for a good long while ie. 5 minutes, {feels like an eternity.} Place in a greased bowl, cover with a damp cloth and let it rest in a warm and draft-free spot for about an hour and half. {I heat the oven for a few minutes until it's warm, then turn it off and let my dough rise in there.} It should double in size.

TICK. TOCK. TICK. TOCK.

1. Preheat oven to 375 degrees.

2. Punch down the dough and separate into 8 balls. Cover with a damp cloth and let rest for another 10 minutes in warmth.
3. Form each ball into elongated ovals. They don't have to be rolled flat. Just aim for that lovely naan shape. Place on one or two baking trays, covered in parchment paper or foil. Butter the tops with ghee. Bake for 10 minutes. Flip over and brush with more ghee. Bake 6 minutes more, or until lightly golden.
Serve warm. The sooner the better. But if you want to make them ahead, the keep beautifully and can be easy reheated. I have even been known to pop them into the toaster!

::Creamy Curried Veggies::
I REMEMBER SHOPPING IN WHOLE FOODS STORE WITH MY MOM WHEN I WAS A GIRL. THE STORE WAS CALLED "HERB & SPICE." WE WOULD BUY THIS BRIGHT YELLOW SALAD, COMPOSED OF JULIENNED CARROTS & TINY FLORETS OF CAULIFLOWER AND BROCCOLI, TOSSED IN A CREAMY CURRY DRESSING. IT TASTED EXOTIC AND REFRESHING. AND IT BELONGS WITH THIS MEAL. I HAVE SINCE TRIED TO REPRODUCE THE DRESSING WITHOUT FULLY RE-CAPTURING THE FLAVOUR. BUT THIS IS PRETTY CLOSE...

Curry Dressing
1/3 cup (125 mL) sour cream
1/2 cup (75 mL) mayonnaise
1 tbsp (15 mL) mild curry paste
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) grated ginger root
1 small clove garlic, minced
1/2 tsp (2 mL) granulated sugar

Salad
cauliflower, broken into small florets
broccoli, broken into small florets
carrot, julienned

NOTE: Another possible salad combination: shrimp and avocado.

::Apple Cream Cheese Squares::

2008-09-30T12:30:00.000-07:00

THIS TIME OF YEAR I AM ALWAYS ON THE HUNT FOR APPLE RECIPES. THESE SQUARES ARE EASY AND DELICIOUS. THEY HAVE A BUTTERY BASE AND A CREAMY LAYER ABOVE, WITH A BIT OF CRUNCH ON TOP. YES, THIS PICTURE SHOWS THE SQUARES MADE WITH BLUEBERRIES, BUT THAT JUST GOES TO SHOW HOW VERSATILE THEY CAN BE. I RECOMMEND TRYING THE APPLE VERSION FIRST, THEN FEEL FREE TO MIX IT UP A BIT!
{Recipe found via Harrowsmith Country Magazine}

Pastry Bottom:
1 1/2 cup flour
1/3 cup sugar
3/4 cup butter
1/2 t vanilla

Preheat oven to 400 degrees.
Whirl in a food processor until coarse crumbs form.
Press into a lightly greased 9" x 9" pan.
Bake for 10 minutes, or until golden around the edges.
Remove and let cool.

Cream Cheese Layer:
1 pkg cream cheese
1/4 cup sugar
1 egg
1/2 t vanilla

Place in food processor and whirl until smooth.
Pour over cooled crust.

Apple Layer:
4 large apples, {I used fresh Mac's}, peeled and sliced
1/3 cup sugar
1/2 t cinnamon
1/4 cup sliced almonds

Mix sugar, cinnamon and sprinkle over sliced apples.
Arrange apples over the cheese layer. Sprinkle with almonds.
Bake for 20 to 25 minutes.

BAKER'S NOTES: I serve these cold. Like lemon squares, I prefer the refreshing taste of the cols squares, along with the extra crunch the base develops.

::Warm Potato Salad with Blue Cheese Dressing::

2008-09-19T15:56:00.000-07:00

THE ORIGINAL RECIPE CALLED FOR A COLD SALAD. I DISAGREED. IF YOU HAVE A STOMACH FOR BLUE CHEESE, THIS WARM, DELICIOUS SALAD IS A PERFECT BBQ SIDE DISH.

BLUE CHEESE DRESSING:

1/3 cup (75 mL) mayonnaise
¼ cup (50 mL) sour cream
2 tbsp (25 mL) lemon juice
A couple of dashes hot pepper sauce
½ to ¾ cup (125 to 175 mL) crumbled blue cheese,
preferably Danish
2 green onions, finely chopped
Salt and pepper to taste

1. For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl. Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.

POTATO SALAD:
1½ lbs (750 g) potatoes
3 strips bacon
1 red pepper, cut into ½-inch (1-cm) pieces
2 green onions, thinly sliced
1/2 tbsp (25 mL) lemon juice {optional}

1. Heat oven to 450 degrees. Peel potatoes if you wish, then cut into bite-size chunks. Toss with olive oil, pepper and salt. Cook for 1 hour, or until done to your taste. {I like them golden and crunchy.}

2. Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble. {I pre-chop my bacon into 1 inch chunks. Spread them on a plate. Cover with two paper towels and cook in the microwave for 5 minutes.}

3 Stir dressing with warm potatoes until mixed. A little squeeze of fresh lemon brightens the flavour. Add bacon, red pepper and green onions.

::Fig & Cherry::

2008-09-09T06:14:00.000-07:00

I made *THIS* last night from *THIS* yummy food blog.

::Poppy Seed Layer Cake::

2008-08-20T07:36:00.000-07:00

THIS WAS THE FIRST WHITE CAKE I'VE MADE IN A LONG WHILE. BUT I CANNEVER JUST STILL WITH THE BASICS. THIS ONE HAS LEMON AND POPPY SEEDS THROWN IN.
{Recipe via Epicurious}

Cake
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon plus 1 teaspoon grated lemon peel 4 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 cup buttermilk, room temperature
2 tablespoons poppy seeds

Make cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.

Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.

Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)

White chocolate cream
3/4 cup sugar
2 large eggs
6 tablespoons fresh lemon juice
8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped

3 cups chilled whipped cream

Make cream:
Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.

Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.

Put it all together:

2 1/2 cups sliced hulled strawberries
4 ounces good-quality white chocolate, shaved into curls
12 whole strawberries

Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

::BAKER'S NOTES::

I did it by the book, but would change a few things the next time: 1. I would bake the cake in two 10" springforms instead of the one, thus, ending up with a double-layered cake, rather than a triple. My middle didn't want to cook all the way through as one big cake. 2. I would add more berries! Blueberries. Raspberries. Throw them all in there!

If we had cable...

2008-08-19T10:51:00.000-07:00

... I would watch:

Starring Gwyneth Paltrow and Mario Batali.

See preview *HERE*

::Smoked Paprika Shrimp & Lime Dip::

2008-08-19T05:01:00.000-07:00

I COULD PROBABLY EAT SEVERAL POUNDS WORTH OF THESE BABIES. EVEN THE SHALLOTS LEFT ON THE EMPTY PLATTER MUST BE SCOOPED UP AND CONSUMED.

Lime Dip
¼ cup (50 mL) sour cream
2 tbsp (25 mL) mayonnaise
1 tsp (5 mL) grated lime rind
1 tbsp (15 mL) lime juice
Chopped fresh coriander or Italian parsley, optional

Shrimp
2 tbsp (25 mL) vegetable oil
1 large shallot, minced
1 tbsp (15 mL) smoked paprika
2/3 cup (150 mL) dry white wine
1 lb (500 g) jumbo raw shrimp, peeled and deveined
2 tbsp (25 mL) chopped fresh coriander or Italian parsley

Preparation:

1. To make lime dip, whisk together sour cream, mayonnaise, lime rind and juice in bowl. Set aside.
2. In large nonstick skillet, heat oil over medium-high heat and sauté shallots and paprika for 2 minutes or until turning golden. Add wine and bring to boil. Boil for about 2 minutes or until reduced by half. Add shrimp and coriander and cook, stirring constantly for about 4 minutes or until shrimp is pink and firm.
3. Serve shrimp with dip. Sprinkle with coriander if desired.

Serves 8

Herbed Red Pepper & Goat Cheese Dip

2008-08-13T07:12:00.000-07:00

1 red pepper
8 oz (250 g) soft goat cheese
4 oz (125 g) feta cheese, preferably goat's milk, crumbled
1/3 cup (75 mL) chopped herbs such as basil, oregano, parsley and chives
Freshly ground black pepper to taste

1. Preheat broiler.

2. Place pepper on baking sheet; broil, turning often, until skin is charred. Place in a bowl covered with plastic wrap. When cool, peel and seed; cut into strips. Drain on paper towels.

3. In food processor, purée pepper and cheeses until smooth. Transfer to a bowl; stir in herbs and season with pepper. Cover and refrigerate for up to 5 days.

Makes 1 1/2 cups (375 mL)

Originally found here

Chocolate Raspberry Birthday Cake

2008-08-13T06:53:00.001-07:00

CAKE:
6 (1 ounce) semi-sweet chocolate squares
6 (1 ounce) unsweetened chocolate squares {I used the extra-dark PC chocolate for this part}
7 eggs, separated
1 cup all-purpose flour
1 cup butter
2 cups white sugar
1 1/2 teaspoons vanilla

Preheat oven to 300 F. Line 2 9" round cake pans with parchment paper.
Melt chocolate on stove in double boiler, or in the microwave. Let cool and then beat in the egg yolks.
In a large bowl cream together the butter, 1 1/2 cups of sugar and vanilla until light and fluffy.
Beat in the chocolate mixture until smooth
Stir in flour until just combined.
In a separate bowl, beat the egg whites until foamy, gradually add 1/2 a cup of sugar and continue beating until the whites hold a soft peak.
Fold the egg whites into the chocolate batter.
Pour into prepared pans and smooth out the top.
Bake approx 45 min, until a toothpick comes out clean. Cool in pans.

FILLING:
8 ounces of frozen raspberries, thawed and drained
4-5 tablespoons of seedless raspberry jam.

Mix together and place between the two layers of chocolate cake.

ICING:
6 (1 ounce) semi-sweet chocolate squares
3/4 cup heavy cream.

Warm the cream to just barely boiling, then remove from heat add chocolate and stir until chocolate is melted.
Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
(and if you refrigerate too long, just stick it in the micro for 10 sec. at a time to soften it up again so you can spread)
Spread over the top and sides of the cake.

This cake was a bit of work, but definitely worth it! It was delicious. I think I folded the egg whites in a little too vigorously because the cake didn't rise as much as I thought it would, but it didn't affect the taste. I will definitely use this icing recipe on other cakes, super simple and produced an easy to spread, glossy icing.

Originally found here

::Pumpkin Cheese Tartlets::

2008-08-09T14:50:00.000-07:00

LAST FALL I ROASTED ONE WHOLE PUMPKIN, SCRAPED OUT IT'S FLESH AND FROZE BAGS OF IT. I HAVE BEEN MAKING DELICIOUS DESSERTS OUT OF IT ALL SUMMER LONG... THESE WERE DELICIOUS, EVEN THOUGH I FAILED MISERABLY TO PRODUCE A CRUMBLY PASTRY. A SKILL I HAVE YET TO MASTER.
{Recipe found via Food & Drink}

Pastry
1¼ cups (300 mL) all-purpose flour
¼ tsp (1 mL) salt
¼ cup (50 mL) cold butter
2 tbsp (25 mL) cold lard or vegetable shortening
½ tsp (2 mL) lemon juice
2 to 3 tbsp (25 to 45 mL) cold water

Butter Pecan Topping
½ cup (125 mL) pecans, finely chopped
1 tbsp (15 mL) butter, melted
2 tbsp (25 mL) granulated sugar

Filling
½ cup (125 mL) thick puréed pure pumpkin
2/3 cup (150 mL) ricotta cheese
1/3 cup (75 mL) granulated sugar
1 egg
½ tsp (2 mL) finely grated orange zest
1 tsp (5 mL) grated fresh ginger, or ½ tsp (2 mL) dried ground
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) ground mace or nutmeg
Pinch ground cloves or allspice

1. To make pastry, combine flour and salt in a medium bowl. Cut in butter and lard until pieces are about the size of small peas. Stir lemon juice into 2 tbsp (25 mL) water; stir into flour mixture. Start to press together to form a dough, adding remaining water as needed for increased moisture. Press dough into a flattened disc, wrap and chill for 30 minutes or up to half a day.

2. For topping, stir chopped pecans with melted butter until coated; stir in 2 tbsp (25 mL) sugar. Set aside. For pastry shells, use 2 nonstick mini-muffin pans with 12 cups each (if pans are not nonstick, coat cups with baking spray). Roll out pastry on floured pastry cloth until thinner than usual for pie crust, about 1/8-inch (3-mm) thick. Use a 2½-inch (6-cm) cookie cutter (or upturned glass) to cut into rounds. Press into cups, forcing dough slightly above cup edge. Use scraps to fill in any breaks or thin parts. Freeze 10 minutes.

3. Arrange rack just below oven centre; preheat oven to 400ºF (200ºC).

4. To make filling, combine pumpkin, cheese, 1/3 cup (75 mL) sugar, egg, zest and spices in a blender or food processor. Whirl until smooth, stopping and scraping sides as needed. Divide filling among frozen pastry-lined cups, heaping slightly in the centre of each. Sprinkle with topping. Bake 15 minutes (dark pans) to 20 minutes (light pans) or until filling is raised and cooked. Cool in pans on a rack for 10 minutes; then remove tartlets from pan to finish cooling on the rack. Tartlets are best the day they are baked, and can also be covered and frozen (warm frozen tartlets briefly in a moderate oven before serving).

Makes 2 dozen

Ginger Fried Beef

2008-08-07T08:42:00.000-07:00

This was our Anniversary Supper. Cory LOVES this chinese dish so I decided to be brave and try a new recipe - we both really enjoyed it. Not the most healthy (hence the 'fried' in the title) but yummy nonetheless!!

1LB Flank or Sirloin Steak (I used round steak)
2 Eggs, Beaten
3/4 Cup Cornstarch
1/2 Cup Water
Vegetable Oil
2/3 Cup Shredded Carrots
2 Tbsp. Chopped Green Onions
1/4 Cup Finely Chopped Fresh Ginger
4 Garlic Cloves, Chopped
3 Tbsp Soy Sauce
2 Tbsp Wine, Red or White (I used Red)
2 Tbsp White Vinegar
1 Tbsp Sesame Oil
1/2 Cup Sugar
Dash Crushed Chili Flakes (I omitted this)

Slice partially frozen steak across the grain into narrow strips. Mix beef and eggs. Dissolve cornstartch in water and mix with beef-egg mixture. Pour 1" of oil into Wok, heat to boiling hot, but not smoking. Add beef to oil, 1/4 at a time. Separate witha fork (or chopsticks if you're talented!)and cook, stirring frequently until crispy. Remove, drain and set aside. (This much can be done in advance.) Put 1 Tbsp oil in Wok. Add carrots, onion, ginger and garlic and stir briefly over high heat. Add remaining ingredients and bring to a boil. Add beef; mix well. Serve with steamed rice. Serves 4.

I followed these directions exactly. Next time I'll try adding less sugar - it wasn't too sweet, but it'd be better for my waist line!!

::BBQ Chops::

2008-08-05T19:01:00.001-07:00

DAD'S ALWAYS HAD A WAY WITH SPICE COMBOS. HE DECIDED TO THROW A FEW TOGETHER AND WE'VE NEVER GONE BACK. THE FLAVOUR IS FANTASTIC. MAYBE GRILL UP SOME SUMMER PEACHES TO SERVE ON THE SIDE?

Worcestershire Sauce
Montreal Steak Spice
Cajun Spice
BBQ Sauce

Slap this all on there and grill 'em up. The BBQ Sauce ought to be the good stuff.

::Peach Custard Tarts::

2008-08-05T17:56:00.000-07:00

A SUMMER TWIST ON THE APPLE CUSTARD TARTS I POSTED LAST FALL.

Ingredients:
12 frozen 3-inch tart shells
3 egg yolks
1/4 cup sugar
1 cup whipping cream
1 t vanilla
1 ripe peach, cut into thin wedges

1. Preheat oven to 350 degrees. Pre-bake shells for 8 minutes.
2. Mix all wet ingredients and add to cooked tart shells. Place one peach wedge on top of each filled tart shell. Cook filled tarts for 20 minutes. The filling will be set on the sides but loose in the middle.
3. Let tarts cool. Place tarts in the fridge to set fully for 1 hour to a day.

::Scottish Shortbread::

2008-08-01T07:18:00.000-07:00

A CHRISTMAS CLASSIC GROWING UP, THESE TASTE LIKE THE REAL THING. SUBTLY SWEET. VERY BUTTERY. GREAT CRUNCH & CRUMBLE.

Ingredients:
1 cup butter
1/2 cup brown sugar
2 cups flour, sifted
1/4 t baking powder
1/4 t salt

1. Put ingredients together. Shape into thick squares or use a small cookie cutter, on a floured surface. Poke each cookie with a fork. Bake in a 350 degree oven for 15-17 minutes.

NOTES:
~This is a very dry dough. I use a pizza cutter the get my squares, making them about 1/2" thick.
~Let cookie cool completely before storing or they will lose their crunch.

::Banana Cream Yogourt::

2008-08-01T06:58:00.001-07:00

THIS RECIPE IS ONE FROM MY CHILDHOOD. MY FIRST TASTE WAS AT THE GANZ FARMHOUSE. I LOVED IT THEN. I LOVE IT NOW. IT'S FRESH AND DELICIOUS. IT'S ALSO LIGHT AND RELATIVELY HEALTHY.

Instructions:
1 (750g) tub of plain yogourt. (2% or higher)
8 Tbs sugar
8 Tbs oats
Juice from 1 and a half oranges
Juice from half a lemon
2 mashed bananas
2 diced bananas
1 1/2 cups whipped cream

Instructions:
1. Mix sugar and oats into the yogourt. Set for 1 hour, so the oats can soften.
2. Add remaining ingredients and serve.

NOTES: Top with fresh berries if you want.

::Chicken Cordon Blue::

2008-08-01T05:22:00.000-07:00

A longer preparation time, but then it cooks itself. This looks like a fancy meal, and offers that wow factor upon presentation, but it isn't very complicated.

Chicken Cordon Blue:
6 breasts
6 slices ham (regular deli or smoked)
6 slices Swiss cheese
flour and paprika
6 T butter
1/2 cup dry white wine
1/4 cup chicken bouillon
cornstarch
3/4 cup heavy cream

1. Place each breast between two sheets of waxpaper and pound it. (I use a rolling pin). Enjoy this step. Save up your anger and than let it all be chanelled into that poor, happless chicken breast. It should be pounded as thinly as possible without it falling apart. Place one slice of ham, followed by a layer of swiss cheese on the flattened chicken. Roll it up, and secure it with toothpicks. Don't worry too much about doing this part well. As soon as the chicken hits the skillet, it solidifies, and the toothpicks become secondary.

2.Place about 1/2 cup of flour in a ziplock. Add enough paprika to change the colour of the flour to light pink. Shake, then sprinkle the chicken rolls with it until coated on every side.

3. Melt butter in a skillet. (As always, I use a wok--which accomodates up to six pieces of chicken.) Brown chicken on all sides over medium-high heat.

4.Turn heat to low. Add 1/2 cup white wine and chicken bouillon. Cover skillet or wok and simmer for about 30 minutes. Or until chicken is cooked. Use this time to get your side dishes ready.

5. After chicken is done, remove it and keep it warm.

Gravy:

Add cornstarch and heavy cream to remaining liquid in the skillet, and simmer until a gravy is made.

Serve.

NOTES: Use good quality ingredients. If the swiss isn't great, the wine isn't dry enough or the ham isn't thick enough, so much flavour will be lost. My favourite thing to serve with this is green beans or asparagus coated in lemon butter, along with baby potatoes.

::Becks and Posh::

2008-07-28T18:14:00.000-07:00

More Delicious Beauty.
*Becks and Posh*

Easy Peasy Iced Tea

2008-07-27T19:54:00.000-07:00

Make a 4-6 cup pot of regular Orange Pekoe tea using 2 tea bags, we like Red Rose Tea. Let it sit on the counter overnight with the teabags still in the pot. In the morning discard the tea bags, pour the cold tea into a 1 Gallon jug or jar and add 1 can of thawed frozen lemonade and 1/2 cup of sugar. You can add more sugar to taste, we don't like ours too sweet. Shake it up well and add cold water to fill the jug.

Refrigerate and enjoy!

**Originally posted by my Mom**

Maple Cookie Sandwiches with Lemon Butter Cream Filling

2008-07-26T06:33:00.001-07:00

THESE ARE SOFT COOKIES THAT WOULD BE TASTY ALL ON THEIR OWN, BUT COMBINED WITH THE LEMON FILLING THEY TAKE ON A ZINGY FLAVOUR. GREAT WITH TEA.
{Heirloom Baking with the Brass Sisters}

Maple Cookies:
Ingredients:
2 cups flour
1/2 t salt
1/2 t baking soda
1 cup maple syrup
1/2 cup butter
1 egg
2 t maple extract (optional)

Instructions:
1. Preheat oven to 350 degrees.
2. Sift dry ingredients together. Mix wet ingredients until smooth. Combine all.
3. Chill batter until easy to work with. Roll batter into small balls and place them onto a cookie sheet covered in parchment paper, allowing enough room on the cookie sheet for them to expand. Bake for 18 minutes.

{Makes 50 small cookies OR 25 cookie sandwiches}

Lemon Cream Filling
Ingredients:
2 cups confectioner's sugar
1/8 t salt
1/2 cup butter
3 t grated lemon zest
4 t lemon juice

Instructions:
1. Sift dry ingredients into a bowl. Add butter. Add zest and lemon juice until a cream forms.
2. Place 1 T of filling in between two cookies and enjoy.

NOTE: Fill the cookies just before serving and keep extra filling in the fridge.

Chunky Peanut Butter Cookies

2008-07-22T18:06:00.000-07:00

THE THING THAT SEPARATES THESE FROM EVERY OTHER PEANUT BUTTER COOKIE IS THE CHUNKY FACTOR. WHOLE SALTED PEANUTS. BEING A BIG FAN OF A GOOD CRUNCH, THESE WERE A HIT WITH ME.

Ingredients:
1 1/4 cup flour
1/2 t baking soda
1/2 t baking powder
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup smooth peanut butter
1 egg
1/2 cup salted peanuts
1/2 cup chocolate chips

1. Mix dry ingredients together.
2. Cream butter, sugars and peanut butter. Add egg. Gradually add flour mixture. Stir in nuts and chocolate chips.
3. Refrigerate dough if it needs to be firmed up. Roll into balls and bake in a 350 degree oven for 12-14 minutes.

{24 BIG COOKIES or 42 SMALL ONES}
from Heirloom Baking with the Brass Sisters

::La Tartine Gourmande::

2008-07-19T09:04:00.001-07:00

Another Food Stylist with a beautiful Food blog:
La Tartine Gourmande
*CLICK*

Creamy Pumpkin Cheesecake with Ginger-Pecan Crust

2008-07-17T07:01:00.000-07:00

I AM ALWAYS ON THE LOOKOUT FOR TWISTS ON THE CLASSICS. SO WHEN I SAW THIS FANCY VERSION OF A FAVOURITE THANKSGIVING SWEET. . .
From "The Cake Book"-Tish Boyle

Crust

1 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/8 tsp salt
1/4 cup (40g) chopped crystallized ginger
1/3 cup (54g) pecans
1/2 cup (113g) unsalted butter, cold & cut into 1/2 inch cubes
1 tbsp cold water

Filling
1 cup pumpkin puree
1/2 cup heavy cream
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1 1/4 lbs (567g) cream cheese, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tbsp cornstarch
4 large eggs, at room temp.

Candied Pumpkin Seeds:
1/2 cup hulled raw pumpkin seeds
1 large egg white
pinch of salt
2 T sugar
1/8 t ground cinnamon

To make the crust:
Position oven rack in the center and preheat oven to 350F. Grease the bottom and sides of a 9x3 inch springform pan. Wrap the outside of the pan with 2-3 layers of aluminum foil.

Place the flour, sugar, salt, ginger, and pecans in the bowl of a food processor. Process until the pecans are finely ground. Add the cold butter cubes and pulse until the mixture forms coarse crumbs. Add the cold water slowly until the dough just comes together. Press the dough into the bottom of your prepared pan. Bake for 25-30 minutes until the crust just starts to brown. Cool crust completely on a wire rack.

To make the filling:
Reduce oven temperature to 325F. In a bowl, whisk together pumpkin, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In the bowl of a stand mixer, beat the cream cheese on medium-low speed until creamy, about 2 minutes. Add the sugars and beat on low speed until smooth. Mix in the pumpkin mixture, then add the cornstarch and mix until just blended. Scrape down the sides of the bowl.

Add the eggs, one at a time, mixing until just combined. Scrape down the sides of the bowl and do a final mix by hand to make sure all the ingredients are well incorporated.

Pour the filling in the cooled crust. Set the still wrapped springform pan in a large roasting pan. Carefully pour enough hot water into the large pan to come 1 inch up the sides of the springform pan. Bake for 70 to 80 minutes until the center is set but still a bit wobbly.

Remove cheesecake from water bath to a cooling rack. Carefully remove the foil and run a thin knife tip around the edge of the cake. This will loosen the cake and help prevent the top from cracking. Cool completely at room temperature. Refrigerate the cooled cheesecake for at least 4 hours before serving.

To make Candied Pumpkin Seeds:
Position oven rack in the center of oven. Preheat oven to 325 degrees. Grease baking sheet.

Place pumpkin seeds in a bowl. In another bowl whisk egg white just until frothy. Add enough the egg white to the seeds to coat, then toss with salt, sugar and cinnamon.

Spread the seeds in a single layer on a baking sheet lined with parchment paper for 15-20 minutes, or until they begin to dry and turn brown.

Once cooled, separate the seeds with your fingers.

SERVE EACH SLICE OF CAKE WITH A DOLLOP OF WHIPPING CREAM AND A SPRINKLE OF SEEDS.

Perth Garlic Festival

2008-07-01T05:39:00.001-07:00

It's coming up on August 9th, and I want to be there. I know it stinks, but I love the stuff. I think the best plan is to make sure the entire family samples the good too, so we all stink together. And then we will quarantine ourselves for a couple of days. . .

Official Event Page
*CLICK*

Planked Flank Steak with Aioli

2008-06-25T16:48:00.000-07:00

OUR COOKING CLASS HAS PAID FOR ITSELF OVER, AND OVER AGAIN WITH THIS INCREDIBLE RECIPE. AN AFFORDABLE CUT OF BEEF WITH A STELLAR TASTE.

Ingredients:
flank steak {4 lbs serves 7-8}
kosher salt
freshly ground pepper
whole spices:
{1 tbsp whole cumin, 1 tbsp coriander seed, 1 tsp mustard seed, 1 tsp fennel seed, 2 bay leaves}

Directions:
1. Soak two wood planks {cedar or oak} in water overnight, or first thing in the morning.
2. Pull steaks out of the fridge 30 mins., or so, before grilling to come to room temperature.
3. Heat the whole spices in a skillet for a couple of minutes until they release a strong smell. Be careful not to heat them too long or they will burn and become bitter. Grind them up coarsely in a spice mill, (I use a coffee grinder).
4. Preheat BBQ to high heat. Just before grilling, clean grill and brush with olive oil.
5. Season the steaks with salt, pepper and spice mix. Grill for two minutes per side to sear. Remove and set aside.
6. Place planks on the grill with lid closed until they smoke. Place steaks on planks and cook, with lid closed, for 8-10 minutes. Check the planks for flames. have a spray bottle handy to spray the planks if necessary.
7. Remove steaks and let rest for 5 minutes. Serve.

COOK'S NOTES: Sounds complicated, but it's not. Try it! We serve the steak sliced into fine strips and dip the strips into:

My "Aioli":
1 c mayonnaise
1 t grainy dijon mustard (or more)
1 clove garlic, minced
freshly ground pepper

Oh my!

2008-06-05T06:56:00.001-07:00

Two FOOD BLOGS so beautiful you will want to eat them:

::Matt Bites::

::Sweet Paul::

Citrus Vinaigrette

2008-06-03T06:00:00.000-07:00

A REALLY REFRESHING SALAD DRESSING, BEST SERVED WHEN ORANGES ARE IN SEASON.

Dressing:
1 cup freshly squeezed orange juice
1/2 cup honey
1/2 cup olive oil
2T red wine vinegar
2T dijon mustard
1-2 cloves garlic
freshly ground pepper

Salad:

spinach and/or lettuce

chopped orange pieces and/or mango
toasted almond slivers
finely sliced sweet onion (vidalia or red)
avocado

Very Yummy Beef Stew

2008-05-07T08:08:00.000-07:00

Ingredients & Directions:

Season 2 pounds boneless beef stew meat with:

1/2 to 1 tsp dried herbs (thyme, marjoram, savory, oregano, and/or basil)
1/2 tsp salt
1/2 tsp black pepper.

Dredge in: 1/2 cup all purpose flour. Shake off any excess flour.

Heat in Dutch oven over medium-high heat 2 Tbsp olive oil, vegetable oil, bacon fat or beef drippings

Add the meat in batches and brown all sides, being careful not to crowd the pot or scortch the meat. Remove with slotted spoon. Pour off all but 2 Tbsp of fat from the pot ( or add more if needed). Add:

1 onion, chopped
1 carrot, chopped
1 small rib celery, chopped
4 garlic cloves, chopped

Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes. Add:

2 bay leaves
1/2 to 1 tsp dried herbs, same as above
1/2 tsp salt
1/2 tsp black pepper

Add: 2 to 3 cups beef or chicken stock or broth, dry red wine or white wine, or beer.{enough to cover the meat at least half way}

Bring to a boil, then reduce heat, cover, and simmer gently until meat is fork-tender, 1 1/2 to 2 hours. Add:

2 to 3 carrots, cut into chunks
3-4 boiling potatoes, peeled and cut into chunks
(2 turnips, peeled and cut into chunks)
(2 parsnips, peeled and cut into chunks)

Cover and cook until the vegetables are tender, 35 to 40 minutes. remove the pot from the heat, skim off any fat from the surface, and remove the bay leaves. Taste and adjust seasoning. Thicken the sauce by whisking 1-1 1/2 Tbps Kneaded Butter into the stew:

Kneaded butter:

Work 2 Tbsp softened butter and 2 Tbsp flour together with your fingers, as though you were making pastry. Form into pea sized balls and drop into hot liquid, whisking until the ingredients are well blended an the sauce thickens. This amount is sufficient for 1 cut of liquid.

Simmering until thickened. Garnish with Chopped parsley

Fresh Fruit and Cream Tarts

2008-05-06T06:10:00.000-07:00

NOTE: Before you try this recipe, read it through completely. There are many steps and many waiting times. To get your timing right, you must read it through completely first.

Pastry Cream {Chill time: 4 hours}
In a medium heavy saucepan combine:
1/2 cup sugar
4 tsp cornstarch
1/4 tsp salt
Gradually stir in 2 cups half and half cream or light cream. If desired, add one vanilla bean split lengthwise.
Cook and stir over medium heat until thickened and bubbly. Cook and stir one minute more.
Gradually stir half of the hot mixture into 4 beaten egg yolks.
Return all of egg yolk mixture to sauce pan and bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat.
Remove vanilla bean. strain into a bowl. if not using vanilla bean, stir in 1 Tbsp liquid vanilla.
Place bowl of pastry cream into a bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill in refrigerator for at least four hours before serving. Do not stir.
Makes 2 cups.

Rich Tart Pastry {Chill time: 30 minutes}
1 1/4 cups all purpose flour
1/4 cup sugar
1/2 cup cold butter
2 beaten egg yolks
1 T ice water

1. In a medium bowl, mix together flour and sugar. using a pastry blender, cut butter into flour until pieces are pea size. In a small bowl still together egg yolks and ice water. Gradually stir together egg yolk mixture into flour mixture. using your fingers, gently kneadthe dough just until a ball forms. Cover dough with plastic wrap and refrigerate for 30 - 60 minutes or until dough is easy to handle.
2. Preheat oven to 450 degrees. On a floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges into a circle 12 inches in diameter.
3. Transfer pastry into a 10 inch tart pan with a removable bottom without stretching it(we used a plain pie plate and it still turned out nicely). Press pastry into the sides and trim the edges. Prick the bottom and the sides of the pastry. Line pastry with a double layer of foil. bake for 8 minutes. remove the foil and bake for 5-6 minutes longer or until shell is golden. Cool shell(s) on wire rack.

Cream Pie:
Divide Pastry Cream evenly among the shells. arrange desired fresh fruit on top of each tart. To serve, remove sides of tart pans. Tarts can be assembled and chilled for up to 4 hours before serving.

Spinach & Strawberry Salad

2008-05-05T07:12:00.000-07:00

SO FRESH TASTING AND VERY MUCH A SEASONAL DISH. MAKE USE OF THOSE STRAWBERRIES WHILE YOU CAN!

Dressing:
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 t paprika
1/4 t worcestershire
1 T minced onion
2 T sesame seeds
1 T poppy seeds

Toss with spinach, chopped strawberries and toasted almond slices.

Cornbread

2008-05-01T06:53:00.000-07:00

SO MUCH YUMMIER THAN TRADITIONAL CORNBREAD. THIS STUFF HAS A HINT OF SWEETNESS AND A LOT MORE MOISTURE.

INGREDIENTS:
1 cup flour
1 cup cornmeal
1/4 cup sugar
1 T baking powder
1/2 t salt
2 eggs
1 cup whipping cream
1/4 cup butter, melted
1/4 cup honey

1. Preheat oven to 400 degrees.
2. Mix all dry ingredient together.
3. In a separate bowl, beat eggs together. Add whipping ream, butter and honey.
4. Scoop into prepared muffin tins, or 9x9 pan, and bake for 20-25 minutes.

Crunchy Delicious Macaroni & Cheese

2008-04-30T07:07:00.000-07:00

INGREDIENT INTENSIVE, BUT WORTH IT. THE YUMMIEST MACARONI AND CHEESE I HAVE EVER HAD. I LOVE THAT THE PASTA DOES NOT HAVE TO BE PRE-COOKED. NEXT TIME CHEESE GOES ON SALE I HIGHLY RECOMMEND THE SPLURGE.
{Picture and Recipe via SmittenKitchen}

Ingredients:
{for a 9x13}

2 tablespoons butter, melted
2 cups whole milk cottage cheese
4 cups milk (not skim)
2 teaspoon dry mustard
Pinch cayenne
Pinch nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large block (540g) of sharp or extra-sharp cheddar cheese, grated
1 pound (450g) elbow pasta or rotini, uncooked.
1 cup of bread crumbs
1 cup extra grated cheese
2 T melted butter

Instructions:

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 2 tablespoon butter to butter a 9x13 baking pan.

2. In a blender, puree cottage cheese. When consistency is extremely smooth, add milk, mustard, cayenne, nutmeg and salt and pepper together. In a large bowl, combine grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

3. Uncover pan, stir gently, sprinkle with extra cheese and breadcrumbs, held together with 2 T melted butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

NOTE: I also added: 3 strips of chopped bacon & half an onion sauteed, plus 1 cup parmesan. And DO serve this with a BIG GREEN SALAD. You will feel less guilty about the fat content of this stuff.

Brownie Cookies

2008-04-29T04:50:00.000-07:00

THESE ARE EXACTLY WHAT THE NAME IMPLIES: A PERFECT FUSION OF COOKIE AND BROWNIE. CAN'T LOSE IN THIS EQUATION.

INGREDIENTS:
2 c. chocolate chips
4 oz. unsweetened chocolate
1/4 c. butter
4 eggs
1 1/3 c. sugar
1 tsp. vanilla
1/2 c. flour
1/2 tsp. baking powder
2 c. chocolate chips

DIRECTIONS:
Set oven to 375 degrees
Melt 2 cups chocolate chips, 4 oz baker's chocolate and butter together in saucepan.
Mix eggs, sugar and vanilla until just combined. Stir together dry ingredients.
When chocolate is melted, stir in egg mixture.
Add dry ingredients.
Stir in last 2 cups chocolate chips. OR 1 cup chocolate chips with 1 cup pecans.
Scoop onto cookie sheets and bake for 10-15 minutes, depending on the size of your cookies. Timing is important here. This batter cannot really sit or you will not get the pretty crackly crust you see in the picture. If you only have one cookie sheet, you might want to halve the recipe so you can bake them all at the same time recipe. As for baking, do not overcook these. The edges should be set but they should be pretty soft in the middle when you take them out of the oven. They will set quite a bit upon cooling and you definitely do not want to miss out on biting into the perfect mix of crisp edge and squishy middle with melted chips.

{This recipe was found via Welcome to my Pantry}

NOTE: The batter is alarmingly runny. Just glob it onto the cookie sheet and it will be fine. However, I dumped an extra 1/4 cup of flour into my batter, along with a bunch of nuts, to make myself feel better and the cookies turned out beautifully anyways. It's up to you.

Calzones

2008-04-17T07:36:00.000-07:00

THESE ARE, BASICALLY, PIZZAS FOLDED INTO A NEW FORM: POCKETS

Dad's Pizza Dough:
1 cup water OR 1/2 cup water/ 1/2 cup flattened beer
1 T shortening
1 T sugar
1 t salt
2 3/4 cups flour
basil & oregano
1 1/4 t yeast

Place in the breadmaker in the order shown above. Create a well for the yeast in the flour. Takes about 1 hour 40 minutes in the breadmaker.

Filling:
Mozzarella
Pepperoni
Bacon
Olive oil
Salt and Pepper
Red Sauce

1.Roll dough into rounds. Flatten with a rolling pin into circles.
2.Place some filling in the center of each circle. Fold dough in half and press the edges together with a fork. Brush the top with olive oil or melted butter.
3.Bake for 25 minutes in a 350 degree oven.

Roast & Yorkshire Puddings

2008-03-24T05:41:00.000-07:00

THE ONLY MEAL I HAVE EVER STOLEN ENTIRELY FROM MARTHA STEWART.
NO APOLOGIES.

Rib Roast

1 rib roast (7 to 8 pounds) with 3 to 4 ribs, trimmed
2 teaspoons dry mustard
2 teaspoons sugar
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
2 cups beef stock

Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.

Yorkshire Puddings

2 cups all-purpose flour
1 teaspoon coarse salt
Freshly ground pepper
4 large eggs
3 to 3 1/2 cups whole milk
6 to 8 tablespoons drippings from roasting pan, vegetable oil, or lard

In a large bowl, combine flour, salt, and pepper. Make a well in the center, and add eggs and 1/4 of the milk. Using a whisk, combine eggs and milk, then incorporate flour; begin with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes.
Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins in oven until very hot, about 5 minutes.
Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour batter in the muffin tins, filling them about one-third full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. Yorkshire pudding is best served fresh from the oven, but it can be kept warm in a low oven for about 15 minutes.

Whipped Horseradish Sauce

1 tablespoon (heaping) freshly grated horseradish or 3 tablespoons bottled
Coarse salt and freshly ground black pepper
Juice of 1/2 lemon
1 cup heavy cream, whipped to soft peaks

1.Stir horseradish, salt, pepper, and lemon juice into whipped cream.

Hootycreeks

2008-03-21T09:00:00.000-07:00

No, I have NO idea why they are called Hootycreeks. But it rolls off the tongue a bit better than "White Chocolate Chip Cookies with Pecans and dried Cranberries."

Ingredients:
2 1/3 cup flour
1 cup rolled oats
1 t baking soda
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 cup butter
2t vanilla
1 cup pecans
1 cup dried cranberries
1 cup white chocolate chips

1.Mix the wet. Mix the dry. Combine!
2. Form into balls. Don't bother flattening them. Bake in a 350 degree oven for 15 minutes.

BAKER'S NOTES:
This is a dry recipe. The cookies stay nice and rounded that way. If you need more wetness, just melt a bit more butter and add it in. Also, these are great right out of the freezer. Refreshing, even. I just put them into a big Ziploc once they are cool, and we eat them one by one out of the bag.

For my friend Aidan.

2008-03-17T18:12:00.001-07:00

Farmers' Favorite Casserole
from Gooseberry Patch Best-Ever Casseroles

8 frozen shredded hashbrown patties
4 c. shredded cheddar cheese
1 pound cooked cubed ham
7 eggs1 c. milk
1/2 t. dry mustard
1/2 t. salt

Arrange hashbrown patties in a single layer in a greased 9x13 pan. Sprinkle with cheese and ham; set aside. Blend together milk, eggs, mustard and salt in a bowl; pour over cheese and ham. Cover and bake at 350 for one hour. Uncover and bake an additional 15 minutes. Makes 8 servings

"Falling Cloudberries" by Tessa Kiros

2008-03-13T07:19:00.000-07:00

I haven't been excited by a cookbook in a while, but this one is just so beautiful. It is both a cookbook, and a biography. A glimpse into Tessa's family tree and the food that bound her to all of the people she loved. She collects the recipes by heritage: "Greece." "Finland." "Cyprus." And by circumstance: "South Africa" & "Italy." They all include classics: Greek salad, Baklava, Potato Pancakes, Rusks. . . But also mouth-watering offerings I have never heard of. All simple, using basic, hardy ingredients. And the cherry on top: vibrantly gorgeous photography:

I will be looking for this one. I want to see it on my shelf.

Fully Loaded Potato Skin Cakes

2008-02-20T11:54:00.000-08:00

THIS RECIPE NEEDED A PRETTY-PICTURE UPDATE.
THESE WERE SOOOOOO GOOD.

Ingredients:

12 slices of bacon
2 lbs Yukon Gold potatoes, peeled & cubed
4 cloves garlic
1 1/2 cups shredded old cheddar cheese
3 green onions, thinly sliced
Pepper to taste
1 egg, lightly beaten
1/3 all-purpose flour
1/3 vegetable oil (approx)
Sour cream & salsa (optional)

* Cook bacon in skilled over medium-high heat, turning occasionally, for about 8 min or until crispy. Drain on paper-towel-lined plate; set aside
* Place potatoes and garlic in large pot of cold water and bring to boil. Boil for about 20 min or until tender. Drain well & return to pot. Using potato masher, mash potatoes & garlic and let cool slightly
* Add cheese to pot & mash to combine. Crumble bacon and stir into potatoes.
* Add green onions & peeper to taste. Add egg & flour and stir until smooth & thick.
* Dust hands lightly with flour and, using 1/2 c of mixture, for patties 1/2" thick and about 2" wide and place on parchment-paper-lined baking sheet.
* Heat some of the oil in large nonstick skillet over medium-high heat and fry patties in batches, about 3 min. per side, turning once gently with spatula or until golden and crispy. Place on paper-lined plate.
* Arrange cakes on platter and serve with sour cream & salsa if desired.

NOTE: Can be made ahead and then warmed for 10 min. in a oven preheated to 375 F before serving.

Brie & Puffed Pastry

2008-02-16T11:56:00.000-08:00

BRIE IS GOOD.
BRIE WRAPPED IN PUFF PASTRY IS BETTER.

Ingredients:
Package of Puff Pastry, thawed
1 egg
1 T water
1/2 cup apricot jam, or seedless raspberry jam
1/4 cup pecans
Brie, small round

1. Roll out your puff pastry.
2. Mix egg and water and brush over the pastry. Spread jam over the pastry aswell.
3. Place cheese in the center of the pastry. Top with nuts.
4. Fold pastry up over the cheese in pleats. Close the seam as best you can. Brush all with egg mixture.
5. Place in an ovensafe dish and bake for 20 minutes in a 4oo degree oven.

Serve with baguette rounds or crackers.

Mom's Double Chocolate Brownies

2008-02-16T11:45:00.001-08:00

ANOTHER CLASSIC THAT RICH IN CALORIES & GOODNESS.

Ingredients:
1 cup butter, melted
4 oz unsweetened chocolate
4 eggs
2 cups sugar
2 t vanilla
1 1/2 cups flour
1 t baking soda
6 oz chocolate chips

1.Preheat oven to 350 degrees.
2. Melt butter over low heat along with the chocolate. Remove from heat and let cool a bit.
3. In a bowl beat eggs. Add the sugar and vanilla. Add chocolate mixture once cooled.
4. In a separate bowl, mix flour and baking powder. Add to wet ingredients.
5. Stir in chocolate chips.
6. Pour into a greased 9"x13" pan. Bake for 35 minutes or until a tester comes out clean.

Cinnamon Bun Cake

2008-02-14T19:15:00.000-08:00

Dough:
1 cup milk
1 egg
4 T butter, melted
3 1/3 cup flour
3 T sugar
1/2 t salt
1 1/2 t breadmaker yeast

Place all ingredients, in order into a breadmaker, creating a well for the yeast.
Select "dough" setting.
The dough should take roughly 1 hour and 40 minutes in the maker.
When ready, knead for 1 minutes. Let rest for 15 minutes.
Roll dough into a thin rectangle.

Filling:
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup white sugar
2 t cinnamon
1/2 t nutmeg (optional)
pecans
dried cranberries

Mix all, and spread over dough.
Roll the dough into a spiraled tube and cut into even coins with, either a sharp knife, or a piece of dental floss.

Cake:

Butter a bundt cake pan.
Place the coins into the bottom of the pan, spiral upwards, stuffing them tightly together.
Cover pan with a dry dish cloth and leave to rise for 45 minutes in a warm place.
Preheat oven to 375 degrees and bake for 25 minutes.

Icing:

4 T butter, melted
1 t vanilla
1 1/2 cup icing sugar
1 t milk

Heart Pancakes

2008-02-14T07:30:00.000-08:00

I loved making them & the kids loved eating them.

Hazelnut Mochaccinio

2008-02-13T12:37:00.000-08:00

1 1/2 oz Kahlua Hazelnut
2 oz hot chocolate
3 oz hot coffee
Top with whipped cream

"Buttery Yellow Citrus Cake"~BH&G

2008-02-12T06:16:00.000-08:00

I PLAN TO TACKLE THIS BEAUTY THIS SATURDAY TO SERVE AT MY SONS SECOND BIRTHDAY PARTY. I LOVE LEMON. AND I AM PREGNANT, SO I WILL INDULGE IN WHAT I LOVE.

Ingredients:
3/4 cup butter
6 egg yolks or 3 whole eggs
2 2/3 cups flour
2 t baking powder
1/2 t salt
1/4 t baking soda
1 2/3 cups white sugar
1 cup milk
2 t lemon or lime zest
1 t orange zest
2 T lemon or lime juice
2 T orange juice
1 batch of "Lemony Whipped Cream"*

Preparation:
1. Let butter and eggs stand at room temperature for about 30 minutes. Preheat oven to 350 degrees. Grease and flour two 9 x 2-inch round baking pans.
2. In a bowl, combine flour, baking powder, salt, and baking soda. Set aside.
3. In separate bowl beat butter, adding sugar gradually until creamed. Add yolks one at a time. Add flour mixture and milk alternately. Stir in peels and juices. Spread batter into pans.
4. Bake 20-25 minutes. Cool 10 minutes.
5. Spread Whipped Cream between both layers and all over the outside of the cake.
Serve immediately or keep refrigerated.

*Lemony Whipped Cream
In a large chilled bowl beat 2 cups whipping cream, 2 T powdered sugar, and 1 T instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 T lemon zest. If made ahead, chill 24 hours; stir before spreading. Makes 3 1/2 cups.

Lemon Coconut Squares

2008-02-11T06:43:00.001-08:00

CLASSIC TANGY GOODNESS

Base:
1 cup melted butter
2 cup flour
1/2 cup sugar

Combine all and press into a 9" x 13" pan. Bake at 350 degrees for 20 minutes

Lemon Topping:
4 eggs
2/3 cup lemon juice
1 1/2 cups sugar
1/4 cup flour
1 t baking powder
1 1/2 cups toasted coconut

Combine all and pour over cooked base. Bake fore a further 25 minutes.
Cool completely before cutting.

BAKER'S NOTES: The recipe calls for 2 cups of sugar and no coconut in the topping, but I reduced the sugar and added toasted coconut pieces. Do as you please.
Also, I prefer these squares chilled in the fridge. Very refreshing.

Mom's Mocha Cake

2008-02-05T19:21:00.000-08:00

Almond Torte

2 T flour
2 1/2 t baking powder
4 eggs
3/4 c sugar
3/4 c ground almonds


Mix flour and b. powder. Beat eggs and sugar on high speed until
smooth and light. Add nuts, mix well. Add the flour mixture. Mix well
on low, but not for long. Pour into two wax paper-lined 8 " layer
cake pans and bake at 350 F for 20 minutes. Turn out onto wire racks
and remove the paper. Let cool completely. Prepare the mocha whipped
cream, which will be spread between the layers and over the top. May
be garnished with grated almonds or chocolate curls.

Mocha Whipped Cream

1/2 c sugar
1/4 c cocoa
1 T instant coffee powder
1/4 t salt
2 t vanilla
1 1/2 c whipping cream


Combine sugar cocoa, coffee powder, vanilla and whipped cream. Beat
on high until thick.

Big Red Pizza

2008-02-04T07:57:00.000-08:00

Mmmm. For a friend's belated birthday celebration, we decided to throw a pizza party- adult style. We four couples decided to top one pizza each with our favourite things. If Aidan had his way our pizza would be absolutely heaving with meats of all kinds. Ugh. But since I was the one doing the baking. . . Here's what I chose to create, and I HIGHLY recommend it:

The "Big Red" Pizza
Food & Drink Magazine

Crust:
I make my Dad's perfect pizza crust. It's all about beer and basil. Once you've found the perfect crust, you never go back.

Cheese Topping:
12 oz mozzarella
12 0z Provolone
4 oz Romano
4 oz Parmesan

Pesto Sauce:
[to be blended in food processor]
3-4 Roasted Red Peppers
1 Garlic clove
2 T Olive oil
1/2 t Balsamic vinegar
1 cup of the cheese mixture above
1/4 cup Fresh Basil or Parsley

Topping the Pizza:
Roll out the crust
Cover with Pesto Sauce
Sprinkle with cooked shrimp and finely sliced red onion
Top with more of the cheese mixture

I can't tell you how good this was. A very grown up pizza.

Hot Spinach Dip

2008-02-01T12:50:00.000-08:00

Rich and Cheesy
[Via Alanna-Thanks!]

1 pkg cream cheese
1/4 cup mayo
1/4 cup parmesian
1/4 cup Romano
1 clove garlic
1/2t basil
salt+pepper
1 pkg thawed spinach

1.Place all in an ovenproof dish, topped with mozzarella
2.Heat for 25 minutes at 350 degrees

Basic Vegetable Broth

2008-01-29T12:57:00.000-08:00

The easiest, least ingredient-intensive vegetable broth I have ever found.
Gourmande Tartine
(For 1.5 quarts broth)

You need:

2 Tbsp olive oil
1 onion
1 garlic clove
5 to 6 coriander seeds
5 to 6 fennel seeds
2 to 3 thyme twigs
A few peppercorns
1 fennel bulb, cut in big pieces
1 leek, cleaned and sliced
2 carrots
2 celery branches
Salt
6 cups water

Steps:

Peel the vegetables and cut them in big pieces.
In a large stockpot, heat the olive oil and add the onion, garlic and spices. Cook for a few min, without browning.
Add the vegetables and cook on medium to low heat for 10 min, until soft.
Add the water and season with salt. Cover and bring to a simmer, and cook for 20 min. Remove from the heat and let rest for a few hours (or even overnight in the fridge) for the flavors to develop even more. Strain the broth and use when needed. It keeps well in the fridge for a few days.

Apple Cranberry Crisp

2008-01-25T11:13:00.001-08:00

One of my favorite dessert. I made it last night with cranberries - yummy & pretty.

10 Macintosh apples, peeled, cored & sliced
1 cup fresh cranberries
all in a 9x 13 baking pan.

Topping
4/3 cup brown sugar
4/3 cup rolled oats
3 tsp cinnamon
3/4 cup whole wheat flour
1/2 c butter

Bake at 375 for 30-40 min.

Blueberry & Lemon Coffee Cake

2008-01-16T19:16:00.000-08:00

INGREDIENTS:

INSTRUCTIONS:

Chicken Stew & Dumplings

2008-01-07T09:06:00.000-08:00

A "MUST-TRY" RECIPE FROM A FRIEND.
A HAVEN'T TRIED IT YET.
BUT I WILL!

Chicken and Dumplings with Leeks and Tarragon
Cook’s Illustrated, February 2005

NOTE: Start the dumpling dough only when you’re ready to top the stew with the dumplings.

Serves 6 to 8

Stew
5 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
2 medium leeks , white and llight green parts only, cut in half lengthwise and then into 1-inch pieces
1 large onion , minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh tarragon leaves

Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper. Following the steps below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

To make the dumplings:
1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon.
2. Cover the stew with the dumplings, leaving about 1/4 inch between each.
3. When fully cooked, the dumplings will have doubled in size.

Rum & Coconut Truffles

2007-12-21T11:52:00.000-08:00

THESE ARE THE PRETTIEST TRUFFLES I MAKE. THE RUM, IN THE AMOUNTS I CALL FOR, IS MERELY AN ACCENT. IT DOESN'T OVERPOWER THE CHOCOLATE. I USE PRESIDENT'S CHOICE CHOCOLATE BARS. THEY ARE FAR MORE AFFORDABLE THAN OTHER BAKER'S CHOCOLATE.

INGREDIENTS:
1 cup heavy cream
4 T unsalted butter
2 t light corn syrup
1 pound finely chopped semisweet chocolate, plus 12 oz for dipping
3-4 cups sweetened coconut, toasted
3-4 T rum

INSTRUCTIONS:
1.In a small saucepan, bring cream, butter, and corn syrup to a full boil over medium heat. Turn off heat. Add 1 pound chopped chocolate; gently mix together and let sit 5 minutes.
2.Meanwhile toast coconut in the oven on a cookie tray using the broil setting. Stir 2 cups-worth into the chocolate mixture along with the rum.
3.Transfer mixture to a bowl and place in refrigerator, stirring every 15 minutes. After 45 minutes it will set more quickly, so check in on it every 5 minutes until it is thick enough to work with.
4.When ready, take a teaspoon and scoop out messy balls onto a cookie tray. Put back into the fridge for 10 minutes, or until hard enough to roll. When firm enough, work each scoop between your palms to form rough balls and chill until ready to add topping.
5.Topping: Heat 12 oz semisweet chocolate over a double boiler. Dunk each ball into the chocolate, and then transfer to a bowl of toasted coconut.

MAKES: About 36 truffles