Saketini
Ingridients:
2.5 ounces dry sake
1-ounce vodka
Chipped ice
1 Japanese cucumber, cut into 1/4-inch rounds, for garnish
Preparation:
Combine sake and vodka in a cocktail shaker with the chipped ice and shake well. Strain into a martini glass and garnish with a very fine slice of Japanese cucumber inside the cocktail
Champagne Fruit Jellies Champagne
Please note this can be use for wine as well as Champagne, you can subtitute also the champagne for any sparkling wine like a prosseco.
Ingridients:
1 1/2 cups fresh raspberries
1 cup sliced strawberries
1 cup fresh blackberries
1 1/2 cup water
1 1/2 cup sugar
1 peach, sliced (skin on)
1 strips lemon peel (yellow part only)
3 cups chilled Champagne or sparkling wine
3 tbsp gelatin powder
fresh peach slices and mint, for garnish
Preparation:
Prepare 8 Champagne flutes or Long glasses with fruit. Arrange raspberries, strawberries and blackberries in each flute.
Bring water and sugar up to a simmer. Once sugar has dissolved, add sliced peach and lemon zest and simmer for 3 minutes. Remove peach, peeling off skin if it comes off easily and place a slice in each flute.
Pour ½ cup of champagne over gelatin to soften for a minute. Stir softened gelatin into warm sugar syrup and return to heat to dissolve. Allow to cool to room temperature. Stir in remaining Champagne. While still bubbly, ladle Champagne mixture slowly over fruits, stopping at top of fruits. Chill flutes until jelly is almost set, then top with remaining Champagne mixture. Chill for at least 3 hours before serving.
Garnish each flute with a slice of peach and a sprig of mint.
Thursday, May 15, 2008
Seasonings, Rubs & Sauces
Tangy Remoulade Sauce
Ingridients:
2 tablespoons Creole or whole-grain mustard
2 tablespoons chopped green onion tops, green part only
1 1/2 teaspoons prepared horseradish
1 teaspoon chopped garlic
1 teaspoon yellow mustard
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped fresh parsley leaves
1 to 2 hard boiled eggs, chopped
1 1/2 tablespoons drained and coarsely chopped capers
Preparation:
In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds.
With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.
Yield: 1 1/2 cups
White Wine Gravy:
Ingridients:
2 tablespoons vegetable oil
1 cup minced onions
Salt and freshly ground pepper
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup white wine
1 cup milk
Preparation:
Heat oil in a saucepan over medium heat. Add onions and saute until tender. Season with salt and pepper. Add butter and flour and cook for about 2 minutes. Add white wine, bring to a boil, and cook until reduced by half. Reduce the heat to a simmer, add milk, and simmer until thickened. Keep warm until ready to serve chicken. Drizzle sauce around the plate of chicken.
AJ's House rub
This rub is useful to prepare pork/chicken/beef when a simple base is needed,,,,it could be use for Turkey as well, but it does not have a good turn out of Lamb or goat as the flavours are not really enhance by the mixture of seasonings.
Ingridients:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Preparation:
Just mix all ingridients on a mason jar and shake, store on a fresh cupboard to avoid cruming due to humidity.
Cabernet Sauce
Ingridients:
1 tbsp butter (15 ml)
1 clove garlic, sliced thin
1 x shallot, sliced
2 sprigs rosemary
1/4 cup balsamic vinegar (60 ml)
1 cup cabernet sauvignon wine (250 ml)
2 cups beef broth (500 ml)
2 tbsp cold butter, cubed (30 ml)
1/2 tsp Dijon mustard (2 ml)
1 tbsp grape seed oil (15 ml)
1 cup chanterelle mushrooms (250 ml)
1 x bay leaf
coarse salt and freshly cracked black pepper
In a small saucepot over low heat, using the butter, cook the shallots, garlic, rosemary and bay leaf for 15 to 20 minutes or until shallots begin to caramelize. Add the balsamic vinegar to deglaze, increase heat to medium, and reduce until almost all liquid is evaporated. Add the wine and reduce to a quarter of a cup. Add beef broth and reduce by half. Whisk in the cold butter and Dijon mustard. Strain the sauce. Keep warm or reheat before serving.
In a small sauté pan over medium heat, using 1 tbsp. of grape seed oil, sauté the chanterelles for 4 minutes or until they have wilted. Season with salt and pepper. Combine the chanterelles to the strained reduction. Keep warm. Alternatively, sauté the chanterelles at the last minute and serve with the lamb.
Olive Tapenade
Ingridients:
1/4 cup olive oil
2 cups onion, diced
1/4 cup capers, drained
1/2 cup sun-dried tomatoes
1/2 cup brine-cured olives, pitted
2 anchovy fillets, drained, rinsed and patted dry
In a large sauté pan over low heat add the olive oil and cook onions for about 30 minutes until well caramelized. Transfer to a food processor. Add the sun-dried tomatoes, capers and olives. Process until paste forms. Season with salt and pepper. Tapenade can be kept covered in refrigerator for two weeks.
Red Wine Balsamic Cherry Sauce
Ingridients:
1 Cup red wine
1/2 cherries
4 tbs balsamic vinegar
Preparation:
Place empty skillet over medium high heat which was used to brwon any meat. Add the red wine and use a wooden spoon to scrape up the crisp caramelized bits remaining in the bottom of the pan. Add half of the cherries and the balsamic vinegar and allow the mixture to cook for 5 minutes. Add the remaining cherries and cook for 1 minute.
At this point the sauce should be slightly reduced and the cherries warmed through. Season to taste with salt and pepper.
Ingridients:
2 tablespoons Creole or whole-grain mustard
2 tablespoons chopped green onion tops, green part only
1 1/2 teaspoons prepared horseradish
1 teaspoon chopped garlic
1 teaspoon yellow mustard
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped fresh parsley leaves
1 to 2 hard boiled eggs, chopped
1 1/2 tablespoons drained and coarsely chopped capers
Preparation:
In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds.
With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.
Yield: 1 1/2 cups
White Wine Gravy:
Ingridients:
2 tablespoons vegetable oil
1 cup minced onions
Salt and freshly ground pepper
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup white wine
1 cup milk
Preparation:
Heat oil in a saucepan over medium heat. Add onions and saute until tender. Season with salt and pepper. Add butter and flour and cook for about 2 minutes. Add white wine, bring to a boil, and cook until reduced by half. Reduce the heat to a simmer, add milk, and simmer until thickened. Keep warm until ready to serve chicken. Drizzle sauce around the plate of chicken.
AJ's House rub
This rub is useful to prepare pork/chicken/beef when a simple base is needed,,,,it could be use for Turkey as well, but it does not have a good turn out of Lamb or goat as the flavours are not really enhance by the mixture of seasonings.
Ingridients:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Preparation:
Just mix all ingridients on a mason jar and shake, store on a fresh cupboard to avoid cruming due to humidity.
Cabernet Sauce
Ingridients:
1 tbsp butter (15 ml)
1 clove garlic, sliced thin
1 x shallot, sliced
2 sprigs rosemary
1/4 cup balsamic vinegar (60 ml)
1 cup cabernet sauvignon wine (250 ml)
2 cups beef broth (500 ml)
2 tbsp cold butter, cubed (30 ml)
1/2 tsp Dijon mustard (2 ml)
1 tbsp grape seed oil (15 ml)
1 cup chanterelle mushrooms (250 ml)
1 x bay leaf
coarse salt and freshly cracked black pepper
In a small saucepot over low heat, using the butter, cook the shallots, garlic, rosemary and bay leaf for 15 to 20 minutes or until shallots begin to caramelize. Add the balsamic vinegar to deglaze, increase heat to medium, and reduce until almost all liquid is evaporated. Add the wine and reduce to a quarter of a cup. Add beef broth and reduce by half. Whisk in the cold butter and Dijon mustard. Strain the sauce. Keep warm or reheat before serving.
In a small sauté pan over medium heat, using 1 tbsp. of grape seed oil, sauté the chanterelles for 4 minutes or until they have wilted. Season with salt and pepper. Combine the chanterelles to the strained reduction. Keep warm. Alternatively, sauté the chanterelles at the last minute and serve with the lamb.
Olive Tapenade
Ingridients:
1/4 cup olive oil
2 cups onion, diced
1/4 cup capers, drained
1/2 cup sun-dried tomatoes
1/2 cup brine-cured olives, pitted
2 anchovy fillets, drained, rinsed and patted dry
In a large sauté pan over low heat add the olive oil and cook onions for about 30 minutes until well caramelized. Transfer to a food processor. Add the sun-dried tomatoes, capers and olives. Process until paste forms. Season with salt and pepper. Tapenade can be kept covered in refrigerator for two weeks.
Red Wine Balsamic Cherry Sauce
Ingridients:
1 Cup red wine
1/2 cherries
4 tbs balsamic vinegar
Preparation:
Place empty skillet over medium high heat which was used to brwon any meat. Add the red wine and use a wooden spoon to scrape up the crisp caramelized bits remaining in the bottom of the pan. Add half of the cherries and the balsamic vinegar and allow the mixture to cook for 5 minutes. Add the remaining cherries and cook for 1 minute.
At this point the sauce should be slightly reduced and the cherries warmed through. Season to taste with salt and pepper.
Appetizers
Crab Cakes
Ingridients:
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
4 tablespoons unsalted butter
1/4 cup olive oil
Preparation:
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
Salmon Cakes
Ingridients:
1/2 lbs smoked salmon
2 cans of pink wild Salmon (Or left over poached Salmon)
1/4 cup Green onions
2 Tbs olive oil
1 Tbsp ketchup
1 large egg beaten
1/4 cup panko
Preparation:
Put oil in a hot saute pan.
Mix all salmon together and add ketchup and onions,,,to this mixture add egg
making patties shape,,,,roll over the panko and fry.
This can be use for Tuna using dill and red onions and also with chicken.
Bruschetta & Pizza Bites
Ingridients for toppins
1/4 cup of Black Olives Tapanade (See sauces)
1/4 cup of Fresh made Pesto (see sauces)
1/2 cup thinly sliced cherry tomatoes
1/4 cup baby boccoccini cut in halfs
1/2 lbs prosciutto coarsley chopped
1/4 cup parmesan cheese mixed with 1/3 cup of fine chopped basil
1 pkg Pita wraps
Preparation:
Pre-heat the oven to 400 c. Put Pitas on a baking sheet, spread Tapanade and pesto and add tomatoes, boccoccini.
Bake for 8-10 minutes until cheese is melted and pita crust is crisp..take out and sprinkle with parmesan and basil mixture
and prosciutto.
Fired Baby Artichokes
Ingridients:
2 lemons, halved
12 baby artichokes
3 cups olive oil
Sea salt
Preparation:
Fill a large bowl halfway with water. Squeeze the lemon halves into the water and add the lemons. Trim the stem of 1 artichoke. Starting at the base, bend the tough outer leaves back and pull off where they break naturally. Using a vegetable peeler, peel the dark green skin from the base. Halve the artichoke lengthwise and scoop out any choke. Add to the lemon water. Repeat with the remaining artichokes.
Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. Drain the artichokes and pat dry. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 to 10 minutes. Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. Sprinkle with salt while artichokes are still warm and serve.
Mini Frittatas
Ingridients:
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Preparation:
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Bruschetta with White Bean Puree
Ingridients:
3/4 cup white marrow beans (or other white beans), cooked and cooled, 1 cup cooking liquid reserved
2 tablespoons olive paste
2 tablespoons minced fresh thyme leaves, plus 6 sprigs fresh thyme, for garnish, optional
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon gray salt
Fresh ground black pepper
1 loaf thick Italian bread
2 cloves garlic, peeled
Preparation:
Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired.
Bruschetta:
Preheat the oven to 425 degrees F.
Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired.
Portabello Pizzas
Ingredients:
12 x large Portobello mushrooms, cleaned and stems removed
1 cup tomato or pizza sauce
1 cup grated mozzarella
Salt and pepper
Preparation:
Preheat oven to 400 degrees Celsius.
Place the mushrooms top side down onto a baking sheet.
Spread each one with tomato sauce and season with salt and pepper.
Sprinkle tops with mozzarella and bake for 10 to 15 minutes, until mushrooms are soft and cheese has completely melted and is bubbling.
Bruschetta with Goat cheese & Mushrooms
Ingridients:
1/2 Cup olive oil
5 garlic cloves
4 Tbsp fine chopped parsley
1 Tbsp fine chopped lemon thyme
1 Tbsp dry sherry
4 large Mushroom
1 Cup goat cheese
2 Chibatta buns sliced in halfs
Salt & Pepper
Preparation:
Chop 3 cloves of garlic and mix with oil. Add parsley, garlic and sherry,,,set aside for an hour. Place the mushrooms on a baking tray and brush with the olive oil mixure. Bake a 350c for 10 minues or unil soft. While baking the mushrooms, toast the bread. Cut the redt of the garlic cloves in half and rub onto the bred.
Mix the goat cheese with the thyme and spread over the toasted bread. Place under they broiler until cheese warms. Remove the mushrooms and place onto each piece of the bread. Drizzle with left over oil and sprinkle with salt & pepper
Eatable bowls
Ingridients:
Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
Preparation:
Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.
I Cant Believe Its Not Garlic Bread
Ingridients:
2 cups cauliflower florets cut the size of golf balls
4 tbsp olive oil, divided
1 x head garlic
1/4 cup Gruyere cheese, shredded
1/2 cup pork rinds, crushed (measured after crushing)
Salt and pepper, to taste
Preparation:
Preheat oven to 425°F.
Slice top 1/4-inch off garlic bulb, thereby exposing all of the cloves.
Toss cauliflower and garlic with 2 tbsps oil. Wrap garlic in aluminum foil and set cauliflower and garlic on a sheet pan. Roast for 1 hour, turning cauliflower occasionally until browned on all sides. Let cool.
Squeeze out garlic from the skin. Discard skin.
In a food processor, combine garlic, cauliflower, cheese and salt and pepper. Refrigerate until cool. Form into 3-inch patties and pat down on crushed pork rinds until exterior is fully coated.
In a sauté pan, over medium heat, add remaining 2 tbsps oil and sauté patties for approximately 3 minutes per side, or until nicely browned. Be careful not to let the coating burn.
Croquet Monseieur
Ingridients:
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Preparation:
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Italian Pizzata Bites
Ingridients:
1/4 Cup Sun dried Tomato or olive Tapanade
1/2 Cup thinly sliced Cherry Tomatoes
1/4 Cup Mini Boccocini Balls cut into 3 slices
1/4 Cup grated parmesan cheese
1/4 Lb. thinly sliced Prosciutto
3 Tbs. chopped basil
2 6 inch whole wheat pita wraps
Several hours before serving put Pita wraps on a large plate. Evenly spread half the toppins on each sarting with the tapenade. Top with the tomatoes and boccoccini overlaping. Sprinkle with prosicutto and refrigerate. 15 Minutes before serving, pre-heat oven at 400 bake for 10 minutes until cheese is melted. Served cut into triangles.
Ingridients:
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
4 tablespoons unsalted butter
1/4 cup olive oil
Preparation:
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
Salmon Cakes
Ingridients:
1/2 lbs smoked salmon
2 cans of pink wild Salmon (Or left over poached Salmon)
1/4 cup Green onions
2 Tbs olive oil
1 Tbsp ketchup
1 large egg beaten
1/4 cup panko
Preparation:
Put oil in a hot saute pan.
Mix all salmon together and add ketchup and onions,,,to this mixture add egg
making patties shape,,,,roll over the panko and fry.
This can be use for Tuna using dill and red onions and also with chicken.
Bruschetta & Pizza Bites
Ingridients for toppins
1/4 cup of Black Olives Tapanade (See sauces)
1/4 cup of Fresh made Pesto (see sauces)
1/2 cup thinly sliced cherry tomatoes
1/4 cup baby boccoccini cut in halfs
1/2 lbs prosciutto coarsley chopped
1/4 cup parmesan cheese mixed with 1/3 cup of fine chopped basil
1 pkg Pita wraps
Preparation:
Pre-heat the oven to 400 c. Put Pitas on a baking sheet, spread Tapanade and pesto and add tomatoes, boccoccini.
Bake for 8-10 minutes until cheese is melted and pita crust is crisp..take out and sprinkle with parmesan and basil mixture
and prosciutto.
Fired Baby Artichokes
Ingridients:
2 lemons, halved
12 baby artichokes
3 cups olive oil
Sea salt
Preparation:
Fill a large bowl halfway with water. Squeeze the lemon halves into the water and add the lemons. Trim the stem of 1 artichoke. Starting at the base, bend the tough outer leaves back and pull off where they break naturally. Using a vegetable peeler, peel the dark green skin from the base. Halve the artichoke lengthwise and scoop out any choke. Add to the lemon water. Repeat with the remaining artichokes.
Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. Drain the artichokes and pat dry. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 to 10 minutes. Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. Sprinkle with salt while artichokes are still warm and serve.
Mini Frittatas
Ingridients:
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Preparation:
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Bruschetta with White Bean Puree
Ingridients:
3/4 cup white marrow beans (or other white beans), cooked and cooled, 1 cup cooking liquid reserved
2 tablespoons olive paste
2 tablespoons minced fresh thyme leaves, plus 6 sprigs fresh thyme, for garnish, optional
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon gray salt
Fresh ground black pepper
1 loaf thick Italian bread
2 cloves garlic, peeled
Preparation:
Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired.
Bruschetta:
Preheat the oven to 425 degrees F.
Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired.
Portabello Pizzas
Ingredients:
12 x large Portobello mushrooms, cleaned and stems removed
1 cup tomato or pizza sauce
1 cup grated mozzarella
Salt and pepper
Preparation:
Preheat oven to 400 degrees Celsius.
Place the mushrooms top side down onto a baking sheet.
Spread each one with tomato sauce and season with salt and pepper.
Sprinkle tops with mozzarella and bake for 10 to 15 minutes, until mushrooms are soft and cheese has completely melted and is bubbling.
Bruschetta with Goat cheese & Mushrooms
Ingridients:
1/2 Cup olive oil
5 garlic cloves
4 Tbsp fine chopped parsley
1 Tbsp fine chopped lemon thyme
1 Tbsp dry sherry
4 large Mushroom
1 Cup goat cheese
2 Chibatta buns sliced in halfs
Salt & Pepper
Preparation:
Chop 3 cloves of garlic and mix with oil. Add parsley, garlic and sherry,,,set aside for an hour. Place the mushrooms on a baking tray and brush with the olive oil mixure. Bake a 350c for 10 minues or unil soft. While baking the mushrooms, toast the bread. Cut the redt of the garlic cloves in half and rub onto the bred.
Mix the goat cheese with the thyme and spread over the toasted bread. Place under they broiler until cheese warms. Remove the mushrooms and place onto each piece of the bread. Drizzle with left over oil and sprinkle with salt & pepper
Eatable bowls
Ingridients:
Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
Preparation:
Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.
I Cant Believe Its Not Garlic Bread
Ingridients:
2 cups cauliflower florets cut the size of golf balls
4 tbsp olive oil, divided
1 x head garlic
1/4 cup Gruyere cheese, shredded
1/2 cup pork rinds, crushed (measured after crushing)
Salt and pepper, to taste
Preparation:
Preheat oven to 425°F.
Slice top 1/4-inch off garlic bulb, thereby exposing all of the cloves.
Toss cauliflower and garlic with 2 tbsps oil. Wrap garlic in aluminum foil and set cauliflower and garlic on a sheet pan. Roast for 1 hour, turning cauliflower occasionally until browned on all sides. Let cool.
Squeeze out garlic from the skin. Discard skin.
In a food processor, combine garlic, cauliflower, cheese and salt and pepper. Refrigerate until cool. Form into 3-inch patties and pat down on crushed pork rinds until exterior is fully coated.
In a sauté pan, over medium heat, add remaining 2 tbsps oil and sauté patties for approximately 3 minutes per side, or until nicely browned. Be careful not to let the coating burn.
Croquet Monseieur
Ingridients:
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Preparation:
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Italian Pizzata Bites
Ingridients:
1/4 Cup Sun dried Tomato or olive Tapanade
1/2 Cup thinly sliced Cherry Tomatoes
1/4 Cup Mini Boccocini Balls cut into 3 slices
1/4 Cup grated parmesan cheese
1/4 Lb. thinly sliced Prosciutto
3 Tbs. chopped basil
2 6 inch whole wheat pita wraps
Several hours before serving put Pita wraps on a large plate. Evenly spread half the toppins on each sarting with the tapenade. Top with the tomatoes and boccoccini overlaping. Sprinkle with prosicutto and refrigerate. 15 Minutes before serving, pre-heat oven at 400 bake for 10 minutes until cheese is melted. Served cut into triangles.
Vegetables
Southern Cooked Greens
Ingridients:
1/2 pound chopped bacon
3 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
Preparation:
In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.
Frites
Ingridients:
3 to 4 cups (750 mL-1L) vegetable oil for frying
2 lb. (1 kg) russet baking potatoes, peeled, rinsed, and dried
Sea salt
Preparation:
Pour enough oil into a deep pot to reach at least halfway up the sides but not more than three-quarters. Heat the oil to 375 degrees (190 Celsius).
Using a chef’s knife or a mandoline, cut the potatoes into shoestring sticks 1/8 inch wide and about 3 inches long. Dry the potatoes thoroughly with clean paper towels. Fry the potatoes in 1 cup (250 mL) batches until they are golden brown and crisp, 1 to 2 minutes.
Drain on paper towels, replacing the paper towels for each batch. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.Frites can be done at home, no deep frier, just a deep pan, vegetable oil and mandolin to thinly slice your potatoes. Make them ahead of time and warm them in the oven. Try other root chips thinly sliced, like beets and sweet potatoes.
Yield: 8 servings
Ingridients:
1/2 pound chopped bacon
3 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
Preparation:
In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.
Frites
Ingridients:
3 to 4 cups (750 mL-1L) vegetable oil for frying
2 lb. (1 kg) russet baking potatoes, peeled, rinsed, and dried
Sea salt
Preparation:
Pour enough oil into a deep pot to reach at least halfway up the sides but not more than three-quarters. Heat the oil to 375 degrees (190 Celsius).
Using a chef’s knife or a mandoline, cut the potatoes into shoestring sticks 1/8 inch wide and about 3 inches long. Dry the potatoes thoroughly with clean paper towels. Fry the potatoes in 1 cup (250 mL) batches until they are golden brown and crisp, 1 to 2 minutes.
Drain on paper towels, replacing the paper towels for each batch. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.Frites can be done at home, no deep frier, just a deep pan, vegetable oil and mandolin to thinly slice your potatoes. Make them ahead of time and warm them in the oven. Try other root chips thinly sliced, like beets and sweet potatoes.
Yield: 8 servings
Soups
Melon Soup
2 Crenshaw melons, roughly chopped into 1 to 1 1/2-inch cubes
1/4 cup lemon juice
1/4 cup white sugar
3/4 cup honey
Gray salt
2 tablespoons fresh mint leaves
1 cup yogurt
3 tablespoons grappa
10 crostini bread sticks, accompaniment
10 thin slices prosciutto, accompaniment
Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.
Creamed Mushroom soup
Ingridientes:
2 cups sliced whie mushrooms
2 cups sliced mixed oyster, shiitake and chanterelles mushrooms
1 med onion diced
1/2 cup of buter
4 cups chicken stock
Salt & pepper to taste
Preparation:
In a large pot, melt the butter and add the onions, cook until onion is soft, at that point add the mushrooms and cook until they are all soft. Add the chicken stock and cook for another 15 minutes. Placed in a blender and puree. Add salt and pepper to taste.
If desired 35% Cream can be added when mushrooms are almost soft.
Seafood Chawder
Ingrients:
2 Large PEI potatoes diced
1/2 white onion diced
1 or more to taste cloves of garlic minced
1/2 cup of yellow and red peppers diced mixed
1 cup white wine good enough for you to drink
2 Tbsp of butter
6-10 oz Cod
1/2 Bay scallops medium size
20 Large shrimps clean
6-10 oz lobster meat (can substitute for Pollack depending on budget)
20 PEI mussels clean
1 Cup 35% cream
1 Cup water
1 Tbsp fresh dill
1/4 Tbsp worcestershire sauce
Salt & pepper to taste
Preparation:
In a large pot melt 1 tbsp of the butter.Add onion and garlic nd sauted until translucid. Add diced potatoes and stir 2-3 minutes.Add water and cover.
As potatoes cook, in a large skillet meltthe rest of the buter and add diced peppers, add white wine and bring to a simmer. Poach shrimps and scallops 2 min for shirmps until they look like a C and scallops until opaque.
Transfer all togeher to a soup pot leaving sauces in pans. Bring sauces to a boil add mussels and cook until mussels open, removed from heat, discard unopened mussels and save good ones.
Trnasfer now all juices and sauces to the soup pot, add cod and continue to simmer until fish is cooked. Add 1/2 of he mussels meat to the soup pot.
Add he cream nd season wih salt & pepper, dill and WS sauce to taste. DONE!!
To server add rest of mussels in shell and garnish with parsley.
2 Crenshaw melons, roughly chopped into 1 to 1 1/2-inch cubes
1/4 cup lemon juice
1/4 cup white sugar
3/4 cup honey
Gray salt
2 tablespoons fresh mint leaves
1 cup yogurt
3 tablespoons grappa
10 crostini bread sticks, accompaniment
10 thin slices prosciutto, accompaniment
Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.
Creamed Mushroom soup
Ingridientes:
2 cups sliced whie mushrooms
2 cups sliced mixed oyster, shiitake and chanterelles mushrooms
1 med onion diced
1/2 cup of buter
4 cups chicken stock
Salt & pepper to taste
Preparation:
In a large pot, melt the butter and add the onions, cook until onion is soft, at that point add the mushrooms and cook until they are all soft. Add the chicken stock and cook for another 15 minutes. Placed in a blender and puree. Add salt and pepper to taste.
If desired 35% Cream can be added when mushrooms are almost soft.
Seafood Chawder
Ingrients:
2 Large PEI potatoes diced
1/2 white onion diced
1 or more to taste cloves of garlic minced
1/2 cup of yellow and red peppers diced mixed
1 cup white wine good enough for you to drink
2 Tbsp of butter
6-10 oz Cod
1/2 Bay scallops medium size
20 Large shrimps clean
6-10 oz lobster meat (can substitute for Pollack depending on budget)
20 PEI mussels clean
1 Cup 35% cream
1 Cup water
1 Tbsp fresh dill
1/4 Tbsp worcestershire sauce
Salt & pepper to taste
Preparation:
In a large pot melt 1 tbsp of the butter.Add onion and garlic nd sauted until translucid. Add diced potatoes and stir 2-3 minutes.Add water and cover.
As potatoes cook, in a large skillet meltthe rest of the buter and add diced peppers, add white wine and bring to a simmer. Poach shrimps and scallops 2 min for shirmps until they look like a C and scallops until opaque.
Transfer all togeher to a soup pot leaving sauces in pans. Bring sauces to a boil add mussels and cook until mussels open, removed from heat, discard unopened mussels and save good ones.
Trnasfer now all juices and sauces to the soup pot, add cod and continue to simmer until fish is cooked. Add 1/2 of he mussels meat to the soup pot.
Add he cream nd season wih salt & pepper, dill and WS sauce to taste. DONE!!
To server add rest of mussels in shell and garnish with parsley.
Pasta
Penne with Roasted Tomatoes
Ingridients:
12 x plum tomatoes, halved
8 slices of pancetta or 4 slices of bacon, optional
2 x onions, chopped
4 x garlic cloves, minced
1/4 cup of olive oil
penne pasta or other type
Preparation:
Preheat your oven to 350 degrees F (175 degrees C).
Thinly slice the pancetta or bacon then toss with the tomatoes, onions, garlic and olive oil. Season with salt and pepper. Toss into a casserole dish and roast until the tomatoes shrivel and begin to brown a bit, about one hour. The pancetta or bacon will infuse the tomatoes with lots of flavour and the tomatoes will caramelize and become very tasty. You’ll know when it’s done because it will look awesome and smell wonderful!
When you cook the pasta be sure to use lots of well-seasoned water. Taste it. It should be pleasingly briny and remind you of a day at the beach. Remember: as the pasta cooks it will absorb the seasoned water and in turn be properly seasoned. A pinch or two of salt is not enough!
When the pasta is done don’t rinse it. The starches that would rinse away will help the tomatoes stick to the pasta.
Ingridients:
12 x plum tomatoes, halved
8 slices of pancetta or 4 slices of bacon, optional
2 x onions, chopped
4 x garlic cloves, minced
1/4 cup of olive oil
penne pasta or other type
Preparation:
Preheat your oven to 350 degrees F (175 degrees C).
Thinly slice the pancetta or bacon then toss with the tomatoes, onions, garlic and olive oil. Season with salt and pepper. Toss into a casserole dish and roast until the tomatoes shrivel and begin to brown a bit, about one hour. The pancetta or bacon will infuse the tomatoes with lots of flavour and the tomatoes will caramelize and become very tasty. You’ll know when it’s done because it will look awesome and smell wonderful!
When you cook the pasta be sure to use lots of well-seasoned water. Taste it. It should be pleasingly briny and remind you of a day at the beach. Remember: as the pasta cooks it will absorb the seasoned water and in turn be properly seasoned. A pinch or two of salt is not enough!
When the pasta is done don’t rinse it. The starches that would rinse away will help the tomatoes stick to the pasta.
Seafood
Seared Sea Scallops With Citrus Fennel Slaw
Ingridients:
8 x large sea scallops
2 tbsp unsalted butter
1 x fennel bulb, thinly shaved
4 tbsp olive oil
4 tbsp orange juice
1/2 tsp orange zest
2 tbsp lemon juice
1/2 tsp lemon zest
1 tbsp white wine vinegar
2 tbsp chopped tarragon
4 tsp Olive Tapenade (recipe in sauces)
Preparation:
In a small mixing bowl, combine the orange and lemon juice with zest, vinegar and olive oil. Whisk together well. Add the fennel, tarragon and toss well. Season the fennel slaw with salt and pepper.
Heat a large sauté pan over medium-high heat and add the butter. Season scallops with salt and pepper. Add the scallops and cook until golden brown on each side, about 2 minutes per side.
Arrange the fennel slaw on a plate and top with 2 scallops. Drizzle each scallop with Olive Tapenade.
Tuna Fish & Chips
Ingredients:
1/2 ripe, but still firm avocado, diced into 1/4-inch cubes
1/4 cup frozen corn kernels, thawed
2 tbsp fresh cilantro leaves, stems discarded, finely chopped
2 tbsp diced red onion
1 tbsp freshly squeezed lime juice
Salt
Freshly ground black pepper
1/8 teaspoons ground chipotle pepper (or cayenne)
8 oz Ahi (or albacore) tuna, 1 inch thick
1 tsp ground cumin
1 tbsp canola oil
12 x cosmetically perfect blue corn tortilla chips, triangular or round
Preparation:
In a medium bowl combine avocado, corn, cilantro, onion, lime juice, salt and pepper to taste, and chipotle. Toss gently. Reserve.
Using a long, sharp knife, cut tuna into long strips, 1 1/4 inches wide (by the 1-inch thickness of the steak)
In a small bowl, combine cumin, 1 teaspoon pepper, and 1/2 teaspoon salt.
Rub spice mixture generously on all sides of the tuna.
Heat a nonstick pan over high heat. When pan is smoking hot, add canola oil. Wait 10 seconds, then add tuna. Sear for 20 seconds per side, or until fish is cooked on the outside, but still rare in the center. Transfer to a plate. Cut into 1/2-inch-thick slices.
To assemble, line up tortilla chips. Top with a slice of tuna and a dollop of avocado relish.
Japanese Miso Style Salmon
Ingridients:
3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice)
1 teaspoon finely chopped grapefruit zest
1 teaspoon finely chopped orange zest
1 teaspoon finely chopped lime zest
1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional
Preparation:
Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
Fennel Crusted Tuna
Ingridients:
2 x 1 inch thick tuna steaks (1 pound each)
1 tbsp + 1 teaspoon of crushed fennel seeds (20ml)
1 tbsp + 2 teaspoon of minced lemon zest (25ml)
1 tsp of kosher salt (5ml)
Olive oil spray
Lemon wedges
Preparation:
In a bowl, combine fennel seeds, lemon zest and salt and rub coarsely into the flesh of the tuna. Cover tuna with plastic wrap and refrigerate for 1-4 hours.
Remove the tuna from the fridge and let come to room temperature.
Preheat barbeque to 400°F/204°C or high heat.
Oil the grill and drizzle oil over the tuna. Season with salt and pepper.
Place tuna on grill and cook for 2 minutes per side
Serve with fennel tops and lemon wedges as garnish
Basic Mussel Recipe
Fresh & Wild Danny Boome Nova Scotia Mussel
3 tbsp extra virgin olive oil (45 millili
5 cloves garlic, minced
1 x medium onion, sliced
3/4 cup dry white wine (178 milliliters)
4 1/2 lb. mussels, cleaned (2.05 kilograms)
1/2 cup 35% cream (125 milliliters)
1 tbsp butter (15 milliliters)
1/2 cup fresh parsley, chopped, keep the stems (125 milliliters)
1 tbsp smoked paprika (15 milliliters)
Preparation:
In a large pot over medium heat, heat the oil; add the garlic and brown. Add the onions, stir occasionally and cook until the onion softens.
Add the parsley stems and mussels, cover the pot and turn the heat to high. Add the wine and steam, shaking the pot frequently, until the mussels open, about 5 to 8 minutes and the mussels pull away from their shells.
Strain the liquid and return to the pot and reduce to half.
Shell all of the mussels, set aside.
Pour the cream into the mussel reduction and reduce until slightly thickened.
Season with salt and pepper.
Steamed Mussels Provencal
Ingredients:
2 tbsp (25 mL) olive oil
2 x small onions, diced
2 cloves garlic, minced
1 cup (250 mL) white wine
1 can (28 ounce /796 mL) diced tomatoes, drained
2 lb. (1 kg) mussels
2 tbsp (25 mL) freshly chopped parsley
Preparation:
Scrub mussels, removing beards. Discard any that do not close when tapped. Set aside. In a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic, and cook until fragrant and tender, about 4 minutes. Add diced tomatoes and bring to a boil, stirring for 3 minutes. Add white wine and cook for another 5 minutes. Add 1 tablespoon (15 mL) parsley and mussels and steam, covered for 7 to 10 minutes, until all mussels open up (discard any unopened mussels).
Seafood in Parchment Parcels
Ingrients:
Parchment paper
1 cup sliced green and/or yellow zucchini
1 cup sliced red and yellow bell pepper
8 ounces large shrimp (21/25), peeled, de-veined with tails off
8 ounces sea scallops
salt and pepper
1 x red onion, sliced
4 sprig fresh marjoram or oregano
4 sprig fresh thyme
4 Tbsps dry white wine
4 x thin lemon slices
2 Tbsps butter
Preparation:
Preheat oven to 375 F.
Cut 4 sheets of parchment 16-inches by 12-inches. Fold paper in half to make a crease, then open up. Arrange zucchini slices and peppers on parchment paper, then distribute shrimp and scallops over zucchini and peppers. Season lightly and top with red onion and herbs. Sprinkle seafood with white wine, arrange lemon slices and top with a tablespoon of butter on each paper.
To create the parcel, fold paper over seafood. Starting at a folded end, make a small crease in the paper, folding on an angle. Make the next fold so that the crease overlaps the first fold (this is how you create a seal). Continue with these small folds, working your way around the seafood, until you get to the end. Twist the parchment at the end to finish the seal.
Place parchment parcels on a baking tray and bake for about 15 minutes, until the parcels inflate. To serve, place parcel on a plate and cut or tear open (watch for the steam).
Parcels can be assembled up to 6 hours in advance and chilled.
Ingridients:
8 x large sea scallops
2 tbsp unsalted butter
1 x fennel bulb, thinly shaved
4 tbsp olive oil
4 tbsp orange juice
1/2 tsp orange zest
2 tbsp lemon juice
1/2 tsp lemon zest
1 tbsp white wine vinegar
2 tbsp chopped tarragon
4 tsp Olive Tapenade (recipe in sauces)
Preparation:
In a small mixing bowl, combine the orange and lemon juice with zest, vinegar and olive oil. Whisk together well. Add the fennel, tarragon and toss well. Season the fennel slaw with salt and pepper.
Heat a large sauté pan over medium-high heat and add the butter. Season scallops with salt and pepper. Add the scallops and cook until golden brown on each side, about 2 minutes per side.
Arrange the fennel slaw on a plate and top with 2 scallops. Drizzle each scallop with Olive Tapenade.
Tuna Fish & Chips
Ingredients:
1/2 ripe, but still firm avocado, diced into 1/4-inch cubes
1/4 cup frozen corn kernels, thawed
2 tbsp fresh cilantro leaves, stems discarded, finely chopped
2 tbsp diced red onion
1 tbsp freshly squeezed lime juice
Salt
Freshly ground black pepper
1/8 teaspoons ground chipotle pepper (or cayenne)
8 oz Ahi (or albacore) tuna, 1 inch thick
1 tsp ground cumin
1 tbsp canola oil
12 x cosmetically perfect blue corn tortilla chips, triangular or round
Preparation:
In a medium bowl combine avocado, corn, cilantro, onion, lime juice, salt and pepper to taste, and chipotle. Toss gently. Reserve.
Using a long, sharp knife, cut tuna into long strips, 1 1/4 inches wide (by the 1-inch thickness of the steak)
In a small bowl, combine cumin, 1 teaspoon pepper, and 1/2 teaspoon salt.
Rub spice mixture generously on all sides of the tuna.
Heat a nonstick pan over high heat. When pan is smoking hot, add canola oil. Wait 10 seconds, then add tuna. Sear for 20 seconds per side, or until fish is cooked on the outside, but still rare in the center. Transfer to a plate. Cut into 1/2-inch-thick slices.
To assemble, line up tortilla chips. Top with a slice of tuna and a dollop of avocado relish.
Japanese Miso Style Salmon
Ingridients:
3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice)
1 teaspoon finely chopped grapefruit zest
1 teaspoon finely chopped orange zest
1 teaspoon finely chopped lime zest
1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional
Preparation:
Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
Fennel Crusted Tuna
Ingridients:
2 x 1 inch thick tuna steaks (1 pound each)
1 tbsp + 1 teaspoon of crushed fennel seeds (20ml)
1 tbsp + 2 teaspoon of minced lemon zest (25ml)
1 tsp of kosher salt (5ml)
Olive oil spray
Lemon wedges
Preparation:
In a bowl, combine fennel seeds, lemon zest and salt and rub coarsely into the flesh of the tuna. Cover tuna with plastic wrap and refrigerate for 1-4 hours.
Remove the tuna from the fridge and let come to room temperature.
Preheat barbeque to 400°F/204°C or high heat.
Oil the grill and drizzle oil over the tuna. Season with salt and pepper.
Place tuna on grill and cook for 2 minutes per side
Serve with fennel tops and lemon wedges as garnish
Basic Mussel Recipe
Fresh & Wild Danny Boome Nova Scotia Mussel
3 tbsp extra virgin olive oil (45 millili
5 cloves garlic, minced
1 x medium onion, sliced
3/4 cup dry white wine (178 milliliters)
4 1/2 lb. mussels, cleaned (2.05 kilograms)
1/2 cup 35% cream (125 milliliters)
1 tbsp butter (15 milliliters)
1/2 cup fresh parsley, chopped, keep the stems (125 milliliters)
1 tbsp smoked paprika (15 milliliters)
Preparation:
In a large pot over medium heat, heat the oil; add the garlic and brown. Add the onions, stir occasionally and cook until the onion softens.
Add the parsley stems and mussels, cover the pot and turn the heat to high. Add the wine and steam, shaking the pot frequently, until the mussels open, about 5 to 8 minutes and the mussels pull away from their shells.
Strain the liquid and return to the pot and reduce to half.
Shell all of the mussels, set aside.
Pour the cream into the mussel reduction and reduce until slightly thickened.
Season with salt and pepper.
Steamed Mussels Provencal
Ingredients:
2 tbsp (25 mL) olive oil
2 x small onions, diced
2 cloves garlic, minced
1 cup (250 mL) white wine
1 can (28 ounce /796 mL) diced tomatoes, drained
2 lb. (1 kg) mussels
2 tbsp (25 mL) freshly chopped parsley
Preparation:
Scrub mussels, removing beards. Discard any that do not close when tapped. Set aside. In a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic, and cook until fragrant and tender, about 4 minutes. Add diced tomatoes and bring to a boil, stirring for 3 minutes. Add white wine and cook for another 5 minutes. Add 1 tablespoon (15 mL) parsley and mussels and steam, covered for 7 to 10 minutes, until all mussels open up (discard any unopened mussels).
Seafood in Parchment Parcels
Ingrients:
Parchment paper
1 cup sliced green and/or yellow zucchini
1 cup sliced red and yellow bell pepper
8 ounces large shrimp (21/25), peeled, de-veined with tails off
8 ounces sea scallops
salt and pepper
1 x red onion, sliced
4 sprig fresh marjoram or oregano
4 sprig fresh thyme
4 Tbsps dry white wine
4 x thin lemon slices
2 Tbsps butter
Preparation:
Preheat oven to 375 F.
Cut 4 sheets of parchment 16-inches by 12-inches. Fold paper in half to make a crease, then open up. Arrange zucchini slices and peppers on parchment paper, then distribute shrimp and scallops over zucchini and peppers. Season lightly and top with red onion and herbs. Sprinkle seafood with white wine, arrange lemon slices and top with a tablespoon of butter on each paper.
To create the parcel, fold paper over seafood. Starting at a folded end, make a small crease in the paper, folding on an angle. Make the next fold so that the crease overlaps the first fold (this is how you create a seal). Continue with these small folds, working your way around the seafood, until you get to the end. Twist the parchment at the end to finish the seal.
Place parchment parcels on a baking tray and bake for about 15 minutes, until the parcels inflate. To serve, place parcel on a plate and cut or tear open (watch for the steam).
Parcels can be assembled up to 6 hours in advance and chilled.
Lamb
Lamb with Cabargnet sauce
Ingredients:
Lamb
1 x 1/4 lb. lamb loin (600 g)
1/2 cups herbs (thyme, rosemary and oregano, chopped) (125 ml)
2 tbsp grape seed oil (30 ml)
1 tbsp Dijon mustard (15 ml)
Preparation:
Preheat oven to 450 degrees F.
Season the lamb with salt and pepper. Heat the oil in a medium-sized, ovenproof sauté pan and sear the lamb on all sides. Remove and cool for 5 minutes. Spread the mustard on the outside of the loin and roll in the herbs. Put lamb back in ovenproof pan. Roast lamb in oven until medium rare (reads 155 internal temperature) or done to your liking, about 25 to 35 minutes. Cover lamb in tin foil and rest for 10 minutes. Slice lamb and serve with Cabernet Sauce.(See sauces)
Spiced Lamb Chops on Sauteed Peppers and Onions
Ingridients:
8 rib lamb chops
Coarse salt and coarse black pepper
1 teaspoon ground cumin, 1/3 palm full
1 teaspoon ground coriander, 1/3 palm full
1 teaspoon sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil,
3 green bell peppers, seeded and cut into 1 inch pieces
1 large yellow onion, cut into 1-inch pieces
1 cup grape tomatoes
1/2 cup flat-leaf parsley leaves, chopped
3 cloves garlic, finely chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
Handful golden raisins
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons
3 tablespoons pine nuts, toasted
Preparation:
Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
Ingredients:
Lamb
1 x 1/4 lb. lamb loin (600 g)
1/2 cups herbs (thyme, rosemary and oregano, chopped) (125 ml)
2 tbsp grape seed oil (30 ml)
1 tbsp Dijon mustard (15 ml)
Preparation:
Preheat oven to 450 degrees F.
Season the lamb with salt and pepper. Heat the oil in a medium-sized, ovenproof sauté pan and sear the lamb on all sides. Remove and cool for 5 minutes. Spread the mustard on the outside of the loin and roll in the herbs. Put lamb back in ovenproof pan. Roast lamb in oven until medium rare (reads 155 internal temperature) or done to your liking, about 25 to 35 minutes. Cover lamb in tin foil and rest for 10 minutes. Slice lamb and serve with Cabernet Sauce.(See sauces)
Spiced Lamb Chops on Sauteed Peppers and Onions
Ingridients:
8 rib lamb chops
Coarse salt and coarse black pepper
1 teaspoon ground cumin, 1/3 palm full
1 teaspoon ground coriander, 1/3 palm full
1 teaspoon sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil,
3 green bell peppers, seeded and cut into 1 inch pieces
1 large yellow onion, cut into 1-inch pieces
1 cup grape tomatoes
1/2 cup flat-leaf parsley leaves, chopped
3 cloves garlic, finely chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
Handful golden raisins
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons
3 tablespoons pine nuts, toasted
Preparation:
Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
Pork
Pork wih Rosemary & Thyme
Ingredients:
Garlic, Thyme and Rosemary Smoked Pork Loin
1 x 2-to-3 pound boneless pork top loin roast (single loin) (2.2 kg)
2 tablespoons snipped fresh rosemary (30ml)
1 tablespoon olive oil (15ml)
2 teaspoons minced garlic (10ml)
2 teaspoons ground black pepper (10ml)
2 teaspoons oregano (10ml)
4 sprigs fresh rosemary
2 lemon zested chopped fine
4 sprigs fresh thyme
6 cups cherry wood chips
Preparation:
For rub, strip thyme, rosemary and oregano from stems and rough chop, into a bowl. Dice garlic and add to bowl. Add pepper, lemon zest and oil.
Season the loin all over with the rub. Coat completely and place the seasoned pork loin into a sealable plastic bag and then into the refrigerator over night.
The next day place 4 cups (1 litre) of cherry wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups of dry cherry wood chips.
Prepare smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil.
Place 1 cup (250ml) of dry wood chips on top along with a bunch of thyme and rosemary sprigs. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, season pork with salt and then place the pork loin on the side of the BBQ without direct heat. Remove pork and season with salt & pepper. Smoke the pork loin over indirect heat for 2-3 hours. Change the smoke pouch halfway through.
Remove from grill and let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.
Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce
Ingredients:
2 x Pork tenderloin, centre cut, approximately 6 inches (152 mm) each in length with silver
Salt and pepper to taste
3/4 cup goat cheese, crumbled (180ml)
Zest of 2 lemons
1 1/2 Tbsps fresh basil, chopped (22.5ml)
1 tbsp olive oil (30ml) + 1 tablespoon (30 ml)
1 tsp cracked pepper (5ml)
Butcher twine
Salt and pepper to taste
Red Wine Balsamic Cherry Sauce
1/2 cup red wine (125ml)
1/2 cup fresh cherries, pits removed and chopped (125ml)
1/2 tbsp balsamic vinegar (7.5 ml)
Salt and pepper to taste
Preparation:
Preheat oven to 395 degrees F (201 degrees C).
Use a sharp knife to "butterfly" the pork tenderloin. This is done by making an incision mid way through the length of the tenderloin (so it opens like a book). Be sure to leave the loin with at least 1/2 inch (12 mm) uncut at the base. Repeat with remaining loin.
Season both sides of the loins with salt and pepper. Cover loins with cling film and use the back of your rolling pin (or a meat tenderizer) to gently pound on the meat until the surface is flat. Do not over pound the meat as this will affect the texture of the pork.
In a medium sized bowl mix together the goat cheese, lemon zest and basil with 1 tablespoon (15 ml) of olive oil and the pepper. Mix gently until evenly combined (ensuring that the basil does not bruise).
Remove the plastic wrap from the meat and spoon the goat cheese mixture evenly over the centre leaving a 3/4 inch border. Roll up to make a nice compact even roll. Repeat with remaining tenderloin.
Using butcher string to make even ties on every inch of the loin, ensuring the roll stays intact. Cut the excess strings.
Rub 1 tablespoon of the olive oil (15ml) all over the pork loins. Season to taste with salt and pepper.
Set a large oven proof skillet over medium high heat, add the remaining olive oil and allow to heat 30 seconds. The pan should be hot but not smoking.
Place the pork loins in the skillet and allow them to cook until a deep golden brown caramelized crust forms. Turn and repeat until both loins are golden brown. Place the skillet in the preheated oven and allow them to cook for another 12 minutes.
Remove from the oven and place the loins on a plate and cover with foil. This will allow the meat to rest and give the filling a chance to firm up.
To serve slice 3/4 inch (19 mm) slices of pork using a sharp knife. Divide the pork on to six plates and drizzle with the cherry sauce. (see Sauces)
Serve immediately.
Ingredients:
Garlic, Thyme and Rosemary Smoked Pork Loin
1 x 2-to-3 pound boneless pork top loin roast (single loin) (2.2 kg)
2 tablespoons snipped fresh rosemary (30ml)
1 tablespoon olive oil (15ml)
2 teaspoons minced garlic (10ml)
2 teaspoons ground black pepper (10ml)
2 teaspoons oregano (10ml)
4 sprigs fresh rosemary
2 lemon zested chopped fine
4 sprigs fresh thyme
6 cups cherry wood chips
Preparation:
For rub, strip thyme, rosemary and oregano from stems and rough chop, into a bowl. Dice garlic and add to bowl. Add pepper, lemon zest and oil.
Season the loin all over with the rub. Coat completely and place the seasoned pork loin into a sealable plastic bag and then into the refrigerator over night.
The next day place 4 cups (1 litre) of cherry wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups of dry cherry wood chips.
Prepare smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil.
Place 1 cup (250ml) of dry wood chips on top along with a bunch of thyme and rosemary sprigs. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, season pork with salt and then place the pork loin on the side of the BBQ without direct heat. Remove pork and season with salt & pepper. Smoke the pork loin over indirect heat for 2-3 hours. Change the smoke pouch halfway through.
Remove from grill and let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.
Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce
Ingredients:
2 x Pork tenderloin, centre cut, approximately 6 inches (152 mm) each in length with silver
Salt and pepper to taste
3/4 cup goat cheese, crumbled (180ml)
Zest of 2 lemons
1 1/2 Tbsps fresh basil, chopped (22.5ml)
1 tbsp olive oil (30ml) + 1 tablespoon (30 ml)
1 tsp cracked pepper (5ml)
Butcher twine
Salt and pepper to taste
Red Wine Balsamic Cherry Sauce
1/2 cup red wine (125ml)
1/2 cup fresh cherries, pits removed and chopped (125ml)
1/2 tbsp balsamic vinegar (7.5 ml)
Salt and pepper to taste
Preparation:
Preheat oven to 395 degrees F (201 degrees C).
Use a sharp knife to "butterfly" the pork tenderloin. This is done by making an incision mid way through the length of the tenderloin (so it opens like a book). Be sure to leave the loin with at least 1/2 inch (12 mm) uncut at the base. Repeat with remaining loin.
Season both sides of the loins with salt and pepper. Cover loins with cling film and use the back of your rolling pin (or a meat tenderizer) to gently pound on the meat until the surface is flat. Do not over pound the meat as this will affect the texture of the pork.
In a medium sized bowl mix together the goat cheese, lemon zest and basil with 1 tablespoon (15 ml) of olive oil and the pepper. Mix gently until evenly combined (ensuring that the basil does not bruise).
Remove the plastic wrap from the meat and spoon the goat cheese mixture evenly over the centre leaving a 3/4 inch border. Roll up to make a nice compact even roll. Repeat with remaining tenderloin.
Using butcher string to make even ties on every inch of the loin, ensuring the roll stays intact. Cut the excess strings.
Rub 1 tablespoon of the olive oil (15ml) all over the pork loins. Season to taste with salt and pepper.
Set a large oven proof skillet over medium high heat, add the remaining olive oil and allow to heat 30 seconds. The pan should be hot but not smoking.
Place the pork loins in the skillet and allow them to cook until a deep golden brown caramelized crust forms. Turn and repeat until both loins are golden brown. Place the skillet in the preheated oven and allow them to cook for another 12 minutes.
Remove from the oven and place the loins on a plate and cover with foil. This will allow the meat to rest and give the filling a chance to firm up.
To serve slice 3/4 inch (19 mm) slices of pork using a sharp knife. Divide the pork on to six plates and drizzle with the cherry sauce. (see Sauces)
Serve immediately.
Veal
Stuffed Veal
1 x 3 1/2 lb. Veal Loin Roast
Rub
1 tbsp garlic powder (15ml)
1/2 tsp all spice (2ml)
1/2 tsp coriander (2ml)
1 tsp onion powder (5ml)
1 tsp cinnamon (5ml)
1 tsp paprika (5ml)
1 tsp thyme (5ml)
1 tsp chilies (5ml)
1 tsp dry mustard (5ml)
2 tbsp brown sugar (30ml)
1 tbsp black pepper (15ml)
Stuffing
10 x medium shrimp
20 x bay scallops, small
2 1/2 cups leeks, chopped (625ml)
1 tbsp butter, softened (15ml)
20 x sheets of Proscuitto, thinly sliced
Preparation:
Combine rub ingredients in a medium size bowl.
Using a sharp knife, slice the veal loin evenly lengthwise. Do not cut all the way through; the veal should fold out like a book.
Cover with plastic wrap and gently pound veal with a mallet just enough to make meat flat.
Massage rub into the veal, Make sure veal is covered completely. Place in a sealable plastic bag and let marinate in the refrigerator for 4 hours.
Line a sheet of plastic wrap (the length of your veal loin) with the Proscuitto slices. Make sure slices overlap slightly.
Place veal on one end of the Proscuitto lined plastic wrap and evenly distribute the shrimp and scallops in the centre of the veal. Top with leeks and dot with softened butter.
Using the plastic wrap as a guide, roll up the tenderloin so the proscuitto is completely covering the veal loin, tighten plastic wrap around roast and place in the refrigerator for 1-2 hours.
Preheat one side of the barbeque to 375°F/190°C or medium high heat and leave the other side of the barbeque off.
Place veal on the direct heat side of barbeque and cook for 3 minutes per side, or until the proscuitto is golden.
Remove from direct heat and place the on the non-heated side of grill. Close lid and cook for 30-40 minutes or 20 minutes per pound.
1 x 3 1/2 lb. Veal Loin Roast
Rub
1 tbsp garlic powder (15ml)
1/2 tsp all spice (2ml)
1/2 tsp coriander (2ml)
1 tsp onion powder (5ml)
1 tsp cinnamon (5ml)
1 tsp paprika (5ml)
1 tsp thyme (5ml)
1 tsp chilies (5ml)
1 tsp dry mustard (5ml)
2 tbsp brown sugar (30ml)
1 tbsp black pepper (15ml)
Stuffing
10 x medium shrimp
20 x bay scallops, small
2 1/2 cups leeks, chopped (625ml)
1 tbsp butter, softened (15ml)
20 x sheets of Proscuitto, thinly sliced
Preparation:
Combine rub ingredients in a medium size bowl.
Using a sharp knife, slice the veal loin evenly lengthwise. Do not cut all the way through; the veal should fold out like a book.
Cover with plastic wrap and gently pound veal with a mallet just enough to make meat flat.
Massage rub into the veal, Make sure veal is covered completely. Place in a sealable plastic bag and let marinate in the refrigerator for 4 hours.
Line a sheet of plastic wrap (the length of your veal loin) with the Proscuitto slices. Make sure slices overlap slightly.
Place veal on one end of the Proscuitto lined plastic wrap and evenly distribute the shrimp and scallops in the centre of the veal. Top with leeks and dot with softened butter.
Using the plastic wrap as a guide, roll up the tenderloin so the proscuitto is completely covering the veal loin, tighten plastic wrap around roast and place in the refrigerator for 1-2 hours.
Preheat one side of the barbeque to 375°F/190°C or medium high heat and leave the other side of the barbeque off.
Place veal on the direct heat side of barbeque and cook for 3 minutes per side, or until the proscuitto is golden.
Remove from direct heat and place the on the non-heated side of grill. Close lid and cook for 30-40 minutes or 20 minutes per pound.
Chicken
Chicken cakes
Ingridients:
1 tablespoon unsalted butter
1/2 cup finely chopped yellow onions
1/4 cup finely chopped celery
3 tablespoons seeded and finely chopped red bell pepper
3 tablespoons seeded and finely chopped yellow bell pepper
2 teaspoons minced garlic
3/4 teaspoon salt
Pinch cayenne pepper
3 cups cooked chicken, finely shredded while warm
3 tablespoons finely chopped green onion tops, green part only
3/4 cup dried fine bread crumbs
1/3 cup mayonnaise
2 large eggs, lightly beaten
1 tablespoon Creole mustard
1/4 teaspoon freshly ground black pepper
3/4 cup vegetable oil
1 recipe Tangy Remoulade Sauce, recipe follows
Preparation:
Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are soft and slightly golden, 2 to 3 minutes. Add the garlic, 1/4 teaspoon of the salt, and the cayenne. Cook for 1 minute longer. Remove the pan from the heat and cool for 5 minutes.
In a large mixing bowl, combine the shredded chicken, cooled vegetables, green onions, 1/2 cup of the bread crumbs, mayonnaise, eggs, and Creole mustard. Season mixture with the remaining 1/2 teaspoon of the salt and the pepper and mix well. Divide the mixture into 12 equal portions, about 1/4 cup each, and form them into round 1/2-inch thick cakes or patties.
Place the remaining 1/4 cup of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. Place cakes on a parchment-lined baking sheet and refrigerate for 30 minutes.
In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side. Remove cakes with a slotted spatula and drain on paper towels. Serve hot with the Tangy Remoulade Sauce.
Chicken Creole
Ingridients:
Creole seasoning
1/2 cup vegetable oil
4 half chickens, breast bone removed
Bread Pudding:
3 tablespoons unsalted butter
3 cups julienned yellow onions
2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon cayenne pepper
12 turns freshly ground black pepper
1/2 pound ground andouille or other smoked sausage
1 tablespoon chopped garlic
1 ear sweet corn, kernels removed from the cob
5 eggs
2 cups heavy cream
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
8 slices French bread, cut into 1-inch cubes, about 4 cups
1/2 cup grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Preparation:
In a small bowl, combine the Creole seasoning and 1/4 cup oil. Mix well. Smear the mixture evenly over each chicken.
Heat a large oven-safe saute pan over medium-high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Place the chicken in the pan, skin-side down, and sear until golden brown, about 6 minutes. Turn the chicken over and place in the oven. Roast until juices run clear, about 20 to 25 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.
Low Carb Chicken
This chicken dish will have wonderful smells coming from your oven—especially welcoming on a chilly night. Serve it over sturdy greens to make a warm salad along with Basic Cauliflower Mash to which you have added goat’s cheese.
Ingridients:
1 whole chicken,
3 1⁄ 2to 4 lbs. (1589 g to 1816 g)
Sea salt and freshly ground black pepper
1⁄ 4lb. (113 g) prosciutto, in one piece, diced into
1⁄ 2-inch (1.2 cm) cubes
1⁄ 3cup(80 mL) shallots, minced
2 garlic cloves, minced
1⁄ 2cup (120 mL ) whole, unpitted green olives
1⁄ 2cup (120 mL ) white wine
Preparation:
Preheat the oven to 350°F (175°C).
With a sharp heavy knife, split the chicken down the backbone and open it up. Turn it breast side up and flatten with the palm of your hand. Cut a slit in the skin at the bottom of the breast and slip the "ankles" of the chicken through the slit. Sprinkle liberally with salt and pepper. Transfer the chicken, breast side down, to a lightly oiled roasting pan. Bake for 45 minutes. While the chicken is baking, prepare and combine the prosciutto, shallots, garlic, and olives.
Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the roasting pan. Scatter the prosciutto mixture evenly in the roasting pan and add the white wine. Place the chicken skin side up into the pan. Bake for 45 minutes longer.
Remove the chicken from the pan. Either carve the chicken or cut into serving pieces. Pour the prosciutto mixture over the chicken and serve.
Tuscan Chicken
Ingridients:
1/3 cup of olive oil
8 pieces of chicken (Boneless breast or thights)
2 Onions finely chopped
1 1/2cups of dry whie wine
1 cup sun dried tomatoes in oil, dried and julienne chopped.
1/3 cup balsamic vinegar (red or white)
1 cup of julinne basil
Preparation:
One or two days ahead warm 3 tbsp of olive oil in a large frying pan over medium heat.Sauted the chicken breast, few at a time for about 3 minutes on each side until just opaque, with no pink juices. Place in a shallow 13 by 9 inc casserole dish. Cover and refrigerate while you prepare the onions. Add the remaining 2 tbsp. of olive oil to the chicken pan. Toss in the onions and sauted for 5-8 minutes until slightly carameized and deep golden. Add the sun dried tomatoes, balsamic vinegar, wine and pepper. Simmer about 10 minutes to reduce the sauce and thicken slightly. Add the basil and pour evenly over the chicken. Cover and refrigerate.
To serve, preheat the oven to 350F and bake for about 30 minutes until the chicken is heated through. Sprinkle more basil on top and serve.
Ingridients:
1 tablespoon unsalted butter
1/2 cup finely chopped yellow onions
1/4 cup finely chopped celery
3 tablespoons seeded and finely chopped red bell pepper
3 tablespoons seeded and finely chopped yellow bell pepper
2 teaspoons minced garlic
3/4 teaspoon salt
Pinch cayenne pepper
3 cups cooked chicken, finely shredded while warm
3 tablespoons finely chopped green onion tops, green part only
3/4 cup dried fine bread crumbs
1/3 cup mayonnaise
2 large eggs, lightly beaten
1 tablespoon Creole mustard
1/4 teaspoon freshly ground black pepper
3/4 cup vegetable oil
1 recipe Tangy Remoulade Sauce, recipe follows
Preparation:
Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are soft and slightly golden, 2 to 3 minutes. Add the garlic, 1/4 teaspoon of the salt, and the cayenne. Cook for 1 minute longer. Remove the pan from the heat and cool for 5 minutes.
In a large mixing bowl, combine the shredded chicken, cooled vegetables, green onions, 1/2 cup of the bread crumbs, mayonnaise, eggs, and Creole mustard. Season mixture with the remaining 1/2 teaspoon of the salt and the pepper and mix well. Divide the mixture into 12 equal portions, about 1/4 cup each, and form them into round 1/2-inch thick cakes or patties.
Place the remaining 1/4 cup of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. Place cakes on a parchment-lined baking sheet and refrigerate for 30 minutes.
In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side. Remove cakes with a slotted spatula and drain on paper towels. Serve hot with the Tangy Remoulade Sauce.
Chicken Creole
Ingridients:
Creole seasoning
1/2 cup vegetable oil
4 half chickens, breast bone removed
Bread Pudding:
3 tablespoons unsalted butter
3 cups julienned yellow onions
2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon cayenne pepper
12 turns freshly ground black pepper
1/2 pound ground andouille or other smoked sausage
1 tablespoon chopped garlic
1 ear sweet corn, kernels removed from the cob
5 eggs
2 cups heavy cream
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
8 slices French bread, cut into 1-inch cubes, about 4 cups
1/2 cup grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Preparation:
In a small bowl, combine the Creole seasoning and 1/4 cup oil. Mix well. Smear the mixture evenly over each chicken.
Heat a large oven-safe saute pan over medium-high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Place the chicken in the pan, skin-side down, and sear until golden brown, about 6 minutes. Turn the chicken over and place in the oven. Roast until juices run clear, about 20 to 25 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.
Low Carb Chicken
This chicken dish will have wonderful smells coming from your oven—especially welcoming on a chilly night. Serve it over sturdy greens to make a warm salad along with Basic Cauliflower Mash to which you have added goat’s cheese.
Ingridients:
1 whole chicken,
3 1⁄ 2to 4 lbs. (1589 g to 1816 g)
Sea salt and freshly ground black pepper
1⁄ 4lb. (113 g) prosciutto, in one piece, diced into
1⁄ 2-inch (1.2 cm) cubes
1⁄ 3cup(80 mL) shallots, minced
2 garlic cloves, minced
1⁄ 2cup (120 mL ) whole, unpitted green olives
1⁄ 2cup (120 mL ) white wine
Preparation:
Preheat the oven to 350°F (175°C).
With a sharp heavy knife, split the chicken down the backbone and open it up. Turn it breast side up and flatten with the palm of your hand. Cut a slit in the skin at the bottom of the breast and slip the "ankles" of the chicken through the slit. Sprinkle liberally with salt and pepper. Transfer the chicken, breast side down, to a lightly oiled roasting pan. Bake for 45 minutes. While the chicken is baking, prepare and combine the prosciutto, shallots, garlic, and olives.
Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the roasting pan. Scatter the prosciutto mixture evenly in the roasting pan and add the white wine. Place the chicken skin side up into the pan. Bake for 45 minutes longer.
Remove the chicken from the pan. Either carve the chicken or cut into serving pieces. Pour the prosciutto mixture over the chicken and serve.
Tuscan Chicken
Ingridients:
1/3 cup of olive oil
8 pieces of chicken (Boneless breast or thights)
2 Onions finely chopped
1 1/2cups of dry whie wine
1 cup sun dried tomatoes in oil, dried and julienne chopped.
1/3 cup balsamic vinegar (red or white)
1 cup of julinne basil
Preparation:
One or two days ahead warm 3 tbsp of olive oil in a large frying pan over medium heat.Sauted the chicken breast, few at a time for about 3 minutes on each side until just opaque, with no pink juices. Place in a shallow 13 by 9 inc casserole dish. Cover and refrigerate while you prepare the onions. Add the remaining 2 tbsp. of olive oil to the chicken pan. Toss in the onions and sauted for 5-8 minutes until slightly carameized and deep golden. Add the sun dried tomatoes, balsamic vinegar, wine and pepper. Simmer about 10 minutes to reduce the sauce and thicken slightly. Add the basil and pour evenly over the chicken. Cover and refrigerate.
To serve, preheat the oven to 350F and bake for about 30 minutes until the chicken is heated through. Sprinkle more basil on top and serve.
Beef
Steak Au Poivre
4 x 8 oz (250 g) New York strip loin steaks
2 1/2 tbsp (40 mL) coarsely ground peppercorns
Kosher salt to taste
Grape seed oil
1 cup (250 mL) red wine (cabernet or pinot noir)
1/4 cup (50 mL) cubed cold butter
Preparation:
Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. In a heavy bottomed sauté pan add just enough oil to just coat the pan.
Heat oil over high until very hot, add the steaks, cooking until browned about 4 minutes per side for medium rare. Transfer the steaks to a warm plate and tent with foil. With a spoon, remove any fat from the skillet. Put the pan back on the burner and heat to medium-high. Deglaze with the wine and cook until it's reduced to 1/4 cup, about 7 min., scraping up the browned bits with a wooden spoon. Whisk in the butter one piece at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
Involtini de beef
Ingridients
1/4 cup olive oil
2 tablespoons unsalted butter
1 1/2 cups finely chopped peeled carrots (about 3)
1 cup finely chopped onion
2 cloves garlic, minced
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper
8 (3 to 4-ounces each) beef scaloppini (from London Broil or Top Sirloin)
All-purpose flour, for dredging
1/2 cup dry white wine
1 bay leaf
1 (14 1/2-ounce) can diced tomatoes
1/4 cup frozen peas
1-ounce thinly sliced prosciutto, coarsely chopped
Preparation:
Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.
4 x 8 oz (250 g) New York strip loin steaks
2 1/2 tbsp (40 mL) coarsely ground peppercorns
Kosher salt to taste
Grape seed oil
1 cup (250 mL) red wine (cabernet or pinot noir)
1/4 cup (50 mL) cubed cold butter
Preparation:
Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. In a heavy bottomed sauté pan add just enough oil to just coat the pan.
Heat oil over high until very hot, add the steaks, cooking until browned about 4 minutes per side for medium rare. Transfer the steaks to a warm plate and tent with foil. With a spoon, remove any fat from the skillet. Put the pan back on the burner and heat to medium-high. Deglaze with the wine and cook until it's reduced to 1/4 cup, about 7 min., scraping up the browned bits with a wooden spoon. Whisk in the butter one piece at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
Involtini de beef
Ingridients
1/4 cup olive oil
2 tablespoons unsalted butter
1 1/2 cups finely chopped peeled carrots (about 3)
1 cup finely chopped onion
2 cloves garlic, minced
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper
8 (3 to 4-ounces each) beef scaloppini (from London Broil or Top Sirloin)
All-purpose flour, for dredging
1/2 cup dry white wine
1 bay leaf
1 (14 1/2-ounce) can diced tomatoes
1/4 cup frozen peas
1-ounce thinly sliced prosciutto, coarsely chopped
Preparation:
Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.
Desserts
Apple Crostata
For the pastry:
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water
For the filling:
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
Crumbled for Crustata
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
Preheat the oven to 450 degrees F.
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
Bread Pudding
Grease a 2-quart glass rectangular pan with 1 tablespoon butter. Set aside.
In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn and continue to cook for 1 minute. Remove from the heat and cool.
In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well. Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes.
To serve, spoon the pudding in the center of each plate. Place the greens next to the pudding. Lay the chicken directly on top of the pudding. Drizzle gravy around the plate of chicken.
Caramel
1 cup (150 mL) sugar
1/3 cup (75 mL) water
Custard
2 cups (500 mL) whole milk
3/4 cup (175 mL) 35 % cream
1/2 cup (125 mL) sugar
1 x vanilla bean, split and scrapped
3 x whole eggs
2 x yolks
In a small saucepan combine sugar and water. Bring to a boil, and cook not stirring, until colour turns to amber. If crystals form on side of the pan, using a pastry brush, brush sides with water. Quickly pour into mini- ramekins, swirling to coat bottom.
Custard
Heat oven to 325 degrees (160 Celsius).
In a saucepan, heat milk, cream and vanilla and until small bubbles form on the side of the pan.
Beat eggs and sugar together. Add small amount of hot milk, and stir. Add remaining hot milk. Pour into prepared ramekins, about ¾ full.
Place ramekins in large roasting pan. Pour enough hot water to come halfway up the sides. Bake for 10-15 minutes for mini ramekins, (or 30-20 minutes for 6 ounce/175 mL ramekins) until set. Knife inserted in centre should come out clean. Remove from water bath. Cool to room temperature. Run knife around edge to loosen and invert onto plate to serve. If not serving immediately refrigerate.
Raspberry Lemon Parfaits
Ingridients:
2 pints fresh raspberries
1 cup orange juice
1 cup 35% whipping cream
1/2 cup sugar
2 Tbsps cornstarch
Zest and juice of 4 lemons
Preparation:
Divide the raspberries into the bottom of 4 parfait or martini glasses, or small bowls.
Pour orange juice, cream, sugar, cornstarch and lemon zest and juice into a small saucepan.
Bring to a simmer over a medium heat whisking well. Continue to whisk as it begins to thicken.
Pour over the raspberries and cool until firm.
Whipping Cream to top Parfaits
1 box (a cup) of heavy cream whipped with a cup of sugar and flavoured with Grand Marinier, put the cream whipped on a plasic bag and decorate by cuting tip on plastic bag
Crumble,, (apple, rubar or berry)
For filling:
5 large Golden Delicious apples (about 3 pounds)
1 cup granulated sugar
Juice of one lemon
1/4 cup brandy
1/2 teaspoon ground cinnamon
For crumble:
About 1 cup walnuts or pecans, chopped
1 cup all-purpose flour
1 1/4 cups rolled oats
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
Pinch salt
1 stick cold butter, cut into small pieces
Vanilla ice cream, as an accompaniment
Preheat oven to 350 degrees F.
Peel, core and slice apples into 1/4-inch slices. Transfer apples to a large mixing bowl and toss with sugar, lemon juice, brandy, and cinnamon. Pour into a lightly greased 13 by 9-inch baking dish.
In another large bowl make a coarse crumb mixture out of crumble ingredients using fingers. Top apples with mixture and bake about 45 minutes.
Frozen Key Lime Pie
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges
Preparation:
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Rice Pudding
Ingridients:
3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract
Preparation:
In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
For the pastry:
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water
For the filling:
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
Crumbled for Crustata
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
Preheat the oven to 450 degrees F.
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
Bread Pudding
Grease a 2-quart glass rectangular pan with 1 tablespoon butter. Set aside.
In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn and continue to cook for 1 minute. Remove from the heat and cool.
In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well. Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes.
To serve, spoon the pudding in the center of each plate. Place the greens next to the pudding. Lay the chicken directly on top of the pudding. Drizzle gravy around the plate of chicken.
Caramel
1 cup (150 mL) sugar
1/3 cup (75 mL) water
Custard
2 cups (500 mL) whole milk
3/4 cup (175 mL) 35 % cream
1/2 cup (125 mL) sugar
1 x vanilla bean, split and scrapped
3 x whole eggs
2 x yolks
In a small saucepan combine sugar and water. Bring to a boil, and cook not stirring, until colour turns to amber. If crystals form on side of the pan, using a pastry brush, brush sides with water. Quickly pour into mini- ramekins, swirling to coat bottom.
Custard
Heat oven to 325 degrees (160 Celsius).
In a saucepan, heat milk, cream and vanilla and until small bubbles form on the side of the pan.
Beat eggs and sugar together. Add small amount of hot milk, and stir. Add remaining hot milk. Pour into prepared ramekins, about ¾ full.
Place ramekins in large roasting pan. Pour enough hot water to come halfway up the sides. Bake for 10-15 minutes for mini ramekins, (or 30-20 minutes for 6 ounce/175 mL ramekins) until set. Knife inserted in centre should come out clean. Remove from water bath. Cool to room temperature. Run knife around edge to loosen and invert onto plate to serve. If not serving immediately refrigerate.
Raspberry Lemon Parfaits
Ingridients:
2 pints fresh raspberries
1 cup orange juice
1 cup 35% whipping cream
1/2 cup sugar
2 Tbsps cornstarch
Zest and juice of 4 lemons
Preparation:
Divide the raspberries into the bottom of 4 parfait or martini glasses, or small bowls.
Pour orange juice, cream, sugar, cornstarch and lemon zest and juice into a small saucepan.
Bring to a simmer over a medium heat whisking well. Continue to whisk as it begins to thicken.
Pour over the raspberries and cool until firm.
Whipping Cream to top Parfaits
1 box (a cup) of heavy cream whipped with a cup of sugar and flavoured with Grand Marinier, put the cream whipped on a plasic bag and decorate by cuting tip on plastic bag
Crumble,, (apple, rubar or berry)
For filling:
5 large Golden Delicious apples (about 3 pounds)
1 cup granulated sugar
Juice of one lemon
1/4 cup brandy
1/2 teaspoon ground cinnamon
For crumble:
About 1 cup walnuts or pecans, chopped
1 cup all-purpose flour
1 1/4 cups rolled oats
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
Pinch salt
1 stick cold butter, cut into small pieces
Vanilla ice cream, as an accompaniment
Preheat oven to 350 degrees F.
Peel, core and slice apples into 1/4-inch slices. Transfer apples to a large mixing bowl and toss with sugar, lemon juice, brandy, and cinnamon. Pour into a lightly greased 13 by 9-inch baking dish.
In another large bowl make a coarse crumb mixture out of crumble ingredients using fingers. Top apples with mixture and bake about 45 minutes.
Frozen Key Lime Pie
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges
Preparation:
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Rice Pudding
Ingridients:
3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract
Preparation:
In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
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