Recipe 291 EXTRAORDINARY CHEESE DIP 8 oz. spreadable cream cheese ½ c. grated mozzarella cheese 2 tbsp. crisply cooked bacon, crumbled 1 tsp. lemon dill dip mix 1 sourdough bread round ½ c. grated old cheddar cheese 1 c. low fat mayonnaise 2 tsp. chives 1 tsp. onion soup mix Preheat oven to 350. Combine first 7 ingredients until well combined. Cut off top half of sourdough bread and scoop out to make a bread bowl. Cut removed bread into cubes. Spoon cheese mixture into bread bowl and bake 20 – 30 min. or until heated through. Serve with reserved bread, crackers and fresh cut vegetables. SPINACH, HERB & CHEESE ROLLED SOUFFLE Filling: 1 lb. spinach, trimmed 1 onion, finely chopped 2 tsp. chopped fresh rosemary ½ c. sour cream ¾ c. crumbled feta 2 tbsp. butter 3cloves garlic, minced salt & freshly ground pepper ½ c. chopped fresh parsley Souffle: 2 c. milk Salt & freshly ground pepper Pinch freshly grated nutmeg 2 c. shredded Swiss cheese ½ c.flour 6 eggs, separated, at room temp ½ tsp. cream of tartar Wash spinach, shaking out excess water but leaving leaves wet. Remove tough stems and tear leaves into bite size pieces. Transfer spinach to pot and cook over medium heat, shaking often, for about 5 min. or until wilted. Transfer to colander and set aside to drain well. Return pot to med. heat and melt butter. Saute onion, garlic, rosemary and ¼ tsp. salt & ½ tsp. pepper for about 5 min. or until onion is tender. Transfer to bowl and let cool. Squeeze as much moisture from spinach as possible and add to onion mixture. Preheat oven to 375. Line a 11 x 17” rimmed cookie sheet with parchment. For soufflé, gradually whisk about ½ c. of milk with flour to make a smooth paste. Whisk in remaining milk, ½ tsp. salt & ¼ tsp. pepper. Cook over medium heat, whisking constantly until bubbling and thick. Remove from heat and whisk vigorously for 1 minute. Whisk in egg yolks, 1 at a time, until blended, whisk in nutmeg. Set aside. Beat egg whites with cream of tartar and a pinch of salt in a straight sided bowl with an electric mixer until stiff peaks form. Fold ¼ into soufflé mixture. Fold soufflé mixture into remaining egg whites along with 1 ½ c. Swiss cheese just until evenly blended. Pour onto baking sheet and spread evenly. Bake 15 – 20 min.(20 – 25 for thicker pan) until evenly puffed and golden brown. Meanwhile stir sour cream and parsley into spinach mixture. Immediately invert soufflé onto damp, lint-free tea towel and peel off paper. Spread spinach mixture evenly over soufflé and sprinkle with feta cheese. Starting at long side, using towel to lift soufflé, and guide the rolling, roll up jelly roll style and place seam-side down on baking sheet. Dust top with remaining Swiss cheese and broil until brown and bubbly. AUTUMN SALAD WITH CANDIED WALNUTS Walnuts: 2 tbsp.tamari or soy sauce 1 c. walnut halves 2 tsp. molasses 1/8 tsp. cayenne Mix soy sauce and molasses together. Toss walnuts with sauce. Line a cookie sheet with parchment. Place a fine grid cooling rack on sheet and place walnuts on the rack. Bake at 350 for 5 -7 min. until crispy being careful not to let them burn. For dressing & garnish: Mix ½ c. pomegranate juice with ½ c. balsamic vinegar. Bring to boil. Pour over ½ c. dried cherries (or cranberries). Let cool. Strain off liquid. Bring liquid to boil and reduce until about ¼ c. left. Let cool. Whisk in 1 tbsp. extra virgin olive oil. Place mixed greens on salad plates. Sprinkle with dried cherries and walnuts. Add dressing and sprinkle creamy goat cheese over top. DOUBLE CHOCOLATE CARROT CAKE 5 c. grated carrots 2 tsp. baking soda 1 tsp. salt ¼ c. cocoa 4 sq. semi-sweet chocolate 4 eggs 2 c. sugar 2 ¼ c. all purpose flour 1 tsp. baking powder 1 tsp. cinnamon ¼ c. milk ¾ c. vegetable oil 2 tsp. vanilla Preheat oven to 325. Spray 2 – 8 or 9” layer pans. Grate carrots using food processor. Measure 5 c. and set aide. Mix dry ingredients in large bowl. Stir until blended, then make a well in the centre. Chop chocolate and melt in a microwave safe bowl, stir till thoroughly melted, whisk in milk. Combine oil, sugar, eggs and vanilla in mixer bowl and beat for 3 min. Microwave chocolate & milk mixture for 1 min., stir until smooth. Pour into cake batter while beating on low speed. Scrape into well in flour and stir with spoon or spatula until even in color. Stir in carrots. Batter will be thick. Divide batter between pans, smoothing top. Bang on counter 2 or 3 times to remove air bubbles. Bake until centre seems set and cake starts to pull away from sides of pan 35 – 40 min. Remove pans to rack to cool. After 15 min. turn cakes out of pans and finish cooling on racks. Mocha Frosting: 1 ½ c. marscapone cheese 2 tbsp. instant coffee granules 2 c. sifted icing sugar 1 c. whipping cream 1 tsp. vanilla Place marscapone cheese in bowl. Microwave ¼ c. cream till hot. Stir in coffee until dissolved. Then beating marscapone on low, gradually add hot coffee-cream mixture. As soon as no lumps remain, beat in cold cream and vanilla. Gradually beat in icing sugar. Beat only about 30 seconds. Beating too much will cause thinning. Refrigerate for about one hour before icing cake. Place on cake, flat side up on platter. Generously spread with icing, leaving a narrow border around edge. Top with second layer and gently press down. Smoothly spread icing over the sides of the cake, then the top. Garnish with shaved chocolate. This cake is best if refrigerated several hours before serving. Recipe 292 LOBSTER THERMIDOR IN PHYLLO BASKETS Shells: 1 tbsp. melted butter 4 sheets phyllo pastry 1 tbsp. olive oil ¼ finely shredded parmesan cheese Preheat oven to 350. Combine melted butter and oil. Layering in turn, spread 1 phyllo sheet lightly with butter and oil mixture. Sprinkle with 1/3 of the parmesan. Lay another sheet on top and repeat. Finally top with fourth sheet, finishing with butter/oil only. Cut layered phyllo into 6 rectangles or squares. Push centre of each rectangle into cup of muffin tin, staggering rectangles so each is somewhat apart. Allow edges of phyllo to overflow in decorative frill. Bake in centre of oven for 8 – 10 min. until golden. Cool on rack. Store in airtight container at room temp or in refrigerator for up to 2 days. Rice: 1 ½ c. Basmati rice 2 c. water Wash rice in sieve under cold running water. Turn into medium sauce pan and add measured water. Let soak for 30 min. Bring to boil over medium heat, reduce heat to simmer and cook 15 min. Turn off heat. Keep covered for 15 min., then fluff with fork. Thermidor: 1 can frozen lobster meat (300g) 2 shallots, minced ¼ c. flour 1/8 tsp. cayenne ½ c. dry white wine 1 c. whipping cream 2 tbsp. brandy 2 tbsp. butter 1 tbsp. Dijon mustard ½ tsp. paprika 1 c. water 8 oz. button mushrooms, sliced 2 egg yolks 2 tbsp. finely chopped parsley Defrost lobster in can overnight in refrigerator, then open. Over sink, press down lid till the lobster meat is somewhat dry. Discard liquid. Cut large pieces into chunks. Cover and refrigerate until needed. Melt butter over medium heat until bubbly. Add shallots and cook 1 – 2 min., stir in mustard. Mix flour with paprika and cayenne, add to shallots. Cook 1 min. Whisking briskly, incorporate water and wine. Bring to slow boil so bubbles just appear, cook 2 min. until thick and smooth. Stir in mushrooms, cook 3 – 4 min. until they release their liquid. Stir in cream, heat 1 – 2 minutes until hot but not boiling. While heating, stir eggyolks with brandy in small dish. When sauce is hot, spoon about 2 tbsp. of hot liquid into eggyolks and stir well. Stir back into hot sauce and cook a minute or 2 stirring constantly. Do not let sauce boil. Add lobster and continue heating approx. 3 min. or until just hot. Fill phyllo baskets with rice. Top with thermidor, letting sauce flow over onto warm plate. Garnish with parsley. ROASTED ASPARAGUS WITH HERB YOGURT 1 lb. asparagus Salt & pepper ¼ c. chopped fresh dill 1 clove garlic, minced 2 tsp. olive oil 1 cup thick Balkan or Greek yogurt 1 tbsp. chopped fresh mint ½ tsp. salt Preheat oven to 400. Rinse asparagus and snap off and discard tough ends. Place on rimmed baking sheel lined with parchment. Drizzle with oil, sprinkle with salt & pepper. Toss to coat. Roast till tender – 4 – 6 min. Meanwhile, mix yogurt, dill, mint, garlic and salt until mixed. Serve over asparagus, either hot or at room temp. CRISPY PEANUT BUTTER BALLS 2 c. creamy peanut butter 3 ¾ c. icing sugar 4 c. semi-sweet chocolate chips (24oz.) 1/3c. vanilla or white chocolate chips ½ c. butter,softened 3 c. crisp rice cereal ¼ c. + 1 tbsp.shortening, divided In large mixing bowl, beat the peanut butter and butter until well combined. Gradually beat in icing sugar. Stir in cereal. Shape into 1” balls. Refrigerate until chilled. In large microwave bowl, combine chocolate chips and ¼ c. shortening. Microwave on high till chips melt, stir until smooth. Dip balls into chocolate then place on waxed paper lined pan. In small microwave safe bowl, combine white chocolate chips and remaining shortening. Microwave on 70% power until smooth. Drizzle over candies. Refrigerate until set. RHUBARB CUSTARD TART 1 lb. rhubarb, leaves discarded, in 1” pieces (about 3 ½ c.) 1 c. packed brown sugar 1/3 c. flour Custard: ½ c. marscapone cheese ¼ c. granulated sugar ½ c. whipping cream ½ tsp. vanilla Short Crust Pastry: 1 ½ c. flour ½ c. cold butter, cubed ½ tsp. salt 3 tbsp. cold water 1 tsp, white vinegar Add flour salt & butter into food processor, pulse together. Add liquid but do not allow pastry to form a ball in the processor. Knead together by hand. Roll out to fit tart pan, or chill until needed. Freeze pastry shell for about 45 min. Preheat oven to 400. Combine rhubarb, sugar and flour and toss to coat. Place mixture into reserved tart shell and place on rimmed baking sheet and bake about 25 min. or until rhubarb is soft. Beat together marscapone, whipping cream, sugar and vanilla. Pour over rhubarb. Return to oven. Reduce heat to 350 and bake another 25 min. or until custard is set and rhubarb is cooked. Serve warm or at room temp. Recipe 293 VEGETABLES WITH DILL PICKLE DIP 1 small red, orange or yellow pepper 2 carrots 3 ribs celery 2 stalks broccoli Dill Pickle Dip: ½ c. minced dill pickles 1/3 c. minced peeled, seeded tomato 1 tbsp. chopped fresh dill ½ tsp. sugar ½ c. mayonnaise 2 ½ tbsp. tarragon vinegar 1 tbsp. lemon juice ¼ tsp. salt & pepper Whisk together pickles, mayonnaise, tomato, vinegar, dill, lemon juice, sugar, salt & pepper. Set aside in refrigerator. Prepare vegetables, chill well. Arrange vegetables on serving platter with dip in centre. CHICKEN POT PIE 1 c. chopped onion 2 ½ tbsp. butter 2 slices bacon, cut in 1” pieces 2 tbsp. chopped fresh rosemary 2/3 c. sour cream ¼ tsp. pepper ½ - 17 oz. pkg. puff pastry 4 c. mixed root vegetables, cubed 3 c. chicken broth 2 cloves garlic, minced 2 tbsp. flour ½ tsp. salt 2 c. shredded cooked chicken 1 egg yolk Preheat oven to 400. Cube vegetables. Melt 1 tbsp. butter over medium heat, add onions And cook until browned, about 3 min. Add broth, bring to boil, add vegetables and sim Mer until just tender, about 8 min. Strain veggies, reserve stock. Cook bacon until crisp. Stir in garlic and rosemary, cook 1 min. Transfer to bowl with veggies. Heat remaining 1 ½ tbsp. butter, add flour. Over low heat, cook flour 3 min., stirring constantly. Remove from heat, stir in sour cream. Stir cream mixture into veggie mixture. Stir in Salt and pepper and ½ c. reserved stock. Pour into 8” square pan. Unfold pastry onto lightly floured surface. Cut into 8” square. Brush with egg yolk and salt & pepper. Put pastry on lower rack And filling on middle rack. Bake, rotating pastry once halfway through, until golden, About 15 min. Put pastry on top of filling and serve. SPINACH, PEA & RICOTTA SALAD (www.sobeys.com) ¼ c. extra virgin olive oil 1 tbsp. Compliments honey Pepper, to taste 1 c. frozen peas, cooked & cooled 6 fresh mint leaves, chopped ¼ c. lemon juice ½ tsp. salt 1 – 312g Compliments baby spinach 1 c. sugar snap peas, cut into 1/3’s 1/3 c. light ricotta cheese In small bowl, use fork to blend olive oil, lemon juice, honey, salt & pepper until smooth. Place spinach in large salad bowl. Add both kinds of peas, mint and lemon juice mixture. Toss well. Use two spoons to shape ricotta into 6 – 8 football shaped ovals and place Them on top of the salad. Serve immediately. SHORT STACK COOKIES 1 ½ c. melted butter (melt before measuring) 2 eggs 4 tsp. soda 1 tsp. vanilla ½ c. sugar for rolling 2 c. sugar ½ c. maple syrup 1 tsp. salt 4 c. flour Mix ingredients in order given, except for ½ c. sugar. Chill dough overnight and working With only ¼ at a time, roll into walnut sized balls, roll in sugar. Place on parchment Lined baking sheet. Bake at 350 for 12 – 13 min. till lightly browned. Cool 2 min. Before removing to racks to finish cooling. Recipe 294 SOUTHWESTERN PORK TENDERLOIN W/CORN SALAD (www.sobeys.com) 1 pork tenderloin (approx. ¾ lb.) 1 tbsp. chili powder 2 Compliments shredded romaine hearts 1 red pepper, thinly sliced ½ small red onion, thinly sliced ¼ c. brown sugar 1 tsp. ground cumin 1 can Compliments kernel corn 1 stalk celery, thinly sliced ¼ c. Compliments Ranch dressing Preheat oven to 400. Butterfly the tenderloin by halving the thickness so it opens like a book into a long, flat piece. Set aside. Combine the brown sugar with the chili powder and cumin. Rub over all sides of the meat. Place the pork on a lightly oiled ovenproof rack set on a foil-lined baking sheet. Roast, turning once, for 15 min. or until internal temperature reaches 160. Let rest 5 min. Slice thinly. Arrange shredded romaine on a platter. Top with sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve. BROWN RICE TABBOULEH (www.sobeys.com) ½ c. uncooked Compliments instant long grain brown rice 1 ½ c. vegetable broth 2 tbsp. Compliments extra virgin olive oil 2 tbsp. lemon juice ½ tsp. finely minced garlic ½ English cucumber, diced 4 Roma tomatoes, seeded & diced ½ c. finely chopped parsley ¼ c. finely chopped green onion 2 tbsp. finely chopped fresh mint Salt & pepper Rinse the rice and drain well. Combine rice and broth in saucepan and bring to boil. Cover and simmer about 40 min. or till liquid has been absorbed. Remove from heat and let stand 5 min. Fluff with fork and transfer to large bowl to cool to room temp. In mixing bowl, combine olive oil, lemon juice and garlic. Stir in the cucumbers, tomatoes, cooled rice, parsley, onion and mint until blended. Season with salt & pepper. Cover and refrigerate until ready to serve. HEALTHY SPRING ROLLS 2 pkg. rice paper springroll wrappers (20) ¼ c. bean sprouts 1 c. grated carrot 1 cucumber, julienned 1 small red pepper, julienned 4 green onions, finely chopped Soak 1 rice-paper wrapper at a time in a large bowl of hot water until softened. Place a pinch each of carrots,sprouts, cucumber, red pepper and green onion on the wrapper toward the bottom third of the rice paper. Fold ends in and roll tightly to enclose filling. DESSERT SHELLS WITH FROZEN YOGURT & MANGO SAUCE ½ pkg. Compliments Mango Mania, thawed ½ lime, zested& juiced 2 ½ tsp. icing sugar 1 pkg. Compliments dessert shells 2 c. Compliments balance French Vanilla frozen yogurt Dice 1/3 c. of the mango chunks and reserve. Combine the remaining mango, lime zest and juice and icing sugar in a blender. Puree until smooth. Fill each dessert shell with a small scoop of frozen yogurt, approximately 1/3 c. Drizzle with 2 tbsp. mango sauce. Garnish with leftover diced mango and serve immediately. Recipe 295 STEAMED HADDOCK WITH LEEKS, CARROTS & ANISE (www.sobeys.ca) 4 sheets 13 X6” parchment paper 1 leek, white & light green parts only 2 Compliments carrots, julienned thinly sliced ½ bulb anise (fennel) trimmed, cored & sliced, reserve top fronds 4 Compliments wild Haddock fillets, thawed ½ tsp. salt Pepper to taste 1 red pepper, thinly sliced 2 tbsp. olive oil ½ c. dry white wine, divided 1 lemon, cut in 4 wedges Preheat oven to 425. Fold each sheet of parchment in half. Open parchment and divide half the leek, carrots & fennel on the right side of each. Place a haddock fillet over each bed of vegetables. Season with salt & pepper. Coarsely chop the fennel fronds (green tops) and scatter them along with the red pepper strips and remaining leek, carrots & fennel on the fish. Drizzle each fillet with olive oil and wine. Fold left side of parchment over the right and tightly roll the edges closed like a paper bag. Transfer packets to a baking sheet and cook on lowest rack of the oven for 15 min. Serve each packet with a lemon wedge. HASH BROWN CASSEROLE 1 750g frozen hash browns 1 c. grated cheddar cheese ½ c. sour cream 1 can cream soup ½ c. chopped onions crushed potato chips Thaw potatoes for 30 min., then mix all ingredients together, except for potato chips. Pack into greased casserole dish, top with crushed chips. Bake at 350 – 400 for 35 – 40 min. MODERN COLESLAW 2 c. slivered Napa cabbage ½ c. slivered red onion 2 tbsp. rice vinegar Salt & freshly ground black pepper 1 c. julienned English cucumber 2 tbsp. slivered basil 1 tbsp. extra virgin olive oil Combine cabbage, cucumber, onion and basil in large bowl. Sprinkle with rice vinegar and olive oil and season with salt & pepper. Toss together and serve with fish. TARTAR SAUCE 1 c. mayonnaise ¼ c. chopped cornichons or gherkins 2 tbsp.chopped fresh tarragon (1 tsp. dried) ½ tsp. finely chopped garlic 1 tbsp. extra virgin olive oil 3 tbsp. chopped rinsed capers 2 tbsp. chopped parsley 2 tbsp. lemon juice dash hot sauce Combine all ingredients and stir together. Refrigerate until ready to serve. APPLE DUMPLINGS Topping: ½ c. brown sugar ¼ tsp.nutmeg 1 tsp. cinnamon 2 tbsp. soft butter Mix together and set aside. Dumplings: 2 ¾ c. flour 1 tsp. salt 1 c. milk 3 tsp. baking powder 2/3 c. shortening 4 apples, peeled & cored Combine flour, baking powder and salt. Cut in shortening. Add milk and stir just to moisten. Roll out to ¼” thick. Cut into 4 squares. Place one apple in centre of each square, fill with topping. Wrap the pastry around the apple, sealing well. Use any extra pastry to decorate the top. Place in an 8” baking dish. Hot Sauce: 1 c. sugar 1 c. apple juice 3 tbsp. butter 1 tsp. cinnamon Bring to boil and pour around dumplings. Bake at 375 for 40 min. Serve warm with ice cream or whipped cream. Recipe 296 GRILLED SCALLOPS WITH PANCETTA & BASIL 1 bulb fennel 3 oz. pancetta ¼ c. extra virgin olive oil 1 tsp. chopped garlic Salt & pepper to taste 12 scallops 12 basil leaves 1 tsp. chili flakes 6 bamboo skewers Soak skewers for 30 min. in hot water. Cut fennel into 12 cubes. Cut pancetta into 12 cubes. Add chili flakes and garlic to olive oil. Place ingredients on skewers – first, pancetta, then fennel, then basil leaf, then scallops. Repeat. Do all 6 skewers. Brush skewers with oil mixture and season with salt & pepper to taste. Grill or broil for 2 min. on each side. PHYLLO WRAPPED CHICKEN W/SUNDRIED TOMATO BUTTER Butter: ½ c. butter, softened 7 sundried tomatoes, in oil, sliced ½ tbsp. Dijon mustard 1 clove garlic, minced 3 tbsp. parmesan cheese pepper, to taste 2 tbsp. parsley Combine butter with all other ingredients in food processor and process to smooth paste. Line a cookie sheet with foil. Chicken: 8 chicken breast halves ¾ c. melted butter 16 sheets phyllo Lightly brush phyllo sheet with butter. Put another sheet on top and brush it with butter. Place 1 chicken breast diagonally across a corner of the phyllo and spread a generous tbsp. of the tomato butter. Fold phyllo points over, then sides in and roll up like an envelope. Place seam side down on prepared cookie sheet. Do remaining breasts. Brush tops with remaining melted butter. Cover and refrigerate until ready to bake. Bake at 375 for 30min. or until browned and chicken is cooked. WINTER VEGETABLE CHEESE GRATIN 1 bunch leeks (white & light green parts) 4 carrots, in chunks Half small head cauliflower, cut into florets 2 cups brussell sprouts (opt) 1 lb. small potatoes, peeled or large potatoes cut into chunks Few sprigs ea. Thyme and parsley 1 bay leaf 2 tbsp. butter 1 onion, chopped Salt & pepper 8 oz. Swiss cheese 1 ½ c. water Cut leeks in half lengthwise and wash well. Cut into 3” lengths, keeping layers together. Arrange in a greased 9 x 13” baking dish, along with carrots, cauliflower, Brussels sprouts and potatoes. With kitchen string, tie thyme, parsley & bay leaf together and nestle in vegetables. Melt butter over medium heat, sauté onion until golden, about 8 min. Stir in salt, pepper and 1 ½ c. water; bring to boil. Pour over vegetables. Cover loosely with foil. Bake in 375 oven till vegetables are tender, 45 – 55 min. Uncover and sprinkle cheese evenly over vegetables. Bake until cheese melts and browns, about 15 min. PUMPKIN ROULADE WITH GINGER BUTTERCREAM ¾ c. flour ½ tsp soda 1 tsp. ginger 3 large eggs, at room temp ¾ c. pumpkin puree Extra icing sugar for dusting ½ tsp. baking powder 1 tsp. cinnamon ½ tsp.salt 1 c. granulated sugar ¼ c. icing sugar Preheat oven to 375. Grease a 13 x 18” baking sheet. Line with parchment and spray. Mix together the dry ingredients. Place the eggs and sugar in the bowl of a large mixer – beat until pale lemon colored. Add pumpkin, then fold in the dry ingredients. Pour into prepared pan and bake 12 – 15 min. till puffed and done. Let stand 5 min. Lay a dry dish towel on the counter, sprinkle ¼ c. icing sugar over, and turn the cake out onto it. Remove paper. Roll up using the dish towel as a guide and let stand till cool. Filling: 1 pkg. cream cheese 1 c. icing sugar crystallized ginger 4 tbsp. butter ¼ c. minced dried Beat together till creamy. Unroll the cake – remove towel. Spread the filling over the cooled cake and roll up again. Lay seam side down on tray and sprinkle with more icing sugar. Recipe 297 SPINACH, ONION & BACON FRITTATA 1 tbsp. extra virgin olive oil 1 small onion, chopped 2 pkg. frozen chopped spinach, thawed, drained & squeezed dry Salt & pepper 8 large eggs, lightly beaten 6 slices bacon, cooked & crumbled Preheat oven to 400. In a 10” ovenproof skillet, heat oil over medium high heat. Add onion and cook till translucent, about 5 min. Add spinach and cook till mixture is quite dry. Set aside. Beat eggs till thoroughly blended, add salt & pepper. Pour over onion mixture and stir. Cook, undisturbed, until edges are set, about 2 min. Transfer skillet to oven and bake until top is just set. Sprinkle bacon over top. Invert, or slide onto serving plate and cut into 6 wedges. Also good at room temperature. MARMALADE MUFFINS 1 c. butter 4 eggs 4 ¾ c. flour 2 tsp. baking powder 2 tbsp. orange zest ¼ c. sugar for topping. 1 ½ c. sugar 2 c. buttermilk 2 tsp.soda ½ tsp. salt 1 c. orange marmalade Cream together butter & sugar, add eggs. Mix dry ingredients, add orange zest and stir them in alternately with buttermilk. Add marmalade and stir only to moisten. Spray 2 doz. Muffin pans, add batter and sprinkle with remaining sugar. Bake 15 – 20 minutes at 375. Let stand 10 min. on wire rack, turn out and let cool completely. RHUBARB ORANGE MUFFINS 1 ¾ c. flour 1 tsp. baking powder ¼ tsp. salt 3 tbsp. fresh squeezed orange juice 2 eggs, lightly beaten 1 c. finely diced rhubarb 2/3 c. sugar ½ tsp. soda 1 c. sour cream or yogurt 2 tsp. grated orange zest 5 tbsp. butter, melted & cool 2 tbsp.coarse sugar Line 12 muffin cups with paper liners or spray. Mix dry ingredients together. Whisk together sour cream, orange juice and orange zest until blended. Whisk in eggs until well combined, add butter. Make a well in the centre of the dry ingredients. Pour in sour cream mixture. Fold in, when halfway combined. Add rhubarb. Fold just till no trace of flour remains. Spoon into muffin cups, sprinkle with coarse sugar. Bake at 375 for 18 – 20 min. or till top springs back when pressed. Cool in pan on wire rack 10 min. Remove from pans to cool completely. TOFFEE LOAF 300 ml can sweetened condensed milk 1 c. butter ¾ c. currants 2 c. flour 1/8 tsp. salt 1 c. water 1 c. raisins 1 c. chopped dates 1 tsp.soda Measure sweetened condensed milk, water and butter in large saucepan. Stir. Place over medium heat until it boils. Simmer for 3 min., stirring frequently to prevent sticking. Remove from heat. Stir in fruit and let stand until just warm. Mix flour, soda and salt. Add fruit mixture. Turn into large greased loaf pan. Bake at 325 for about 1 hr. 45 min. or till toothpick comes out clean. Let cool in pan 5 min. Remove to rack to cool. Recipe 298 TOM YUM SOUP WITH CHICKEN & SHRIMP 900g chicken broth ½ tsp. sugar 2 – 3 Kaffir-lime leaves 227g pkg. sliced mushrooms ½ lb. med. shrimp, peeled 2 tbsp. fish sauce 400ml regular coconut milk 1 tsp. hot chili-garlic sauce 1 skinless boneless chicken breast 1 ripe tomato,chopped 2 tbsp. lime juice ¼ c. finely chopped cilantro Pour chicken broth and coconut milk into a large saucepan and set over medium heat. Add sugar and chili-garlic sauce, whisk in. Add lime leaves. Cover and bring to boil. Cut chicken into matchstick pieces. Add chicken, mushrooms, tomato and shrimp and cook, stirring occasionally until chicken is cooked through. Stir in lime juice, fish sauce and cilantro. BLACK BEAN, GROUND PORK & GREEN BEAN STIR FRY 3 tbsp. black bean sauce 1tbsp rice vinegar 2 tbsp. vegetable oil 3 green onions, sliced 6 oz. green beans, trimmed & cut into 1” lengths 1 tbsp.cornstarch pinch sugar 1 lb. lean ground pork 1 tbsp. minced fresh ginger ½ c. water Whisk together black bean sauce, cornstarch, vinegar, sugar and ½ c. water. Set aside. In wok, heat 1 tbsp. oil over medium high heat, stir fry pork until no longer pink, about 3 min. Drain and set aside. Add remaining oil to wok, stir fry white parts of green onions and ginger for about 30 seconds; add green beans and stir-fry 2 min. Add pork and black bean mixture and toss together for 2 min. Add green parts of the onions and cook another 1 minute. WATERCRESS & STRAWBERRY SALAD 2 tbsp. white wine vinegar ¼ c. peach yogurt Salt to taste 1 c. strawberries, quartered 2 tbsp. red onion, finely diced 1 tsp. grainy Dijon mustard 2 tbsp. olive oil 5 c. watercress, washed& drained (or mixed field greens) 2 tbsp. slivered almonds, toasted In large bowl, whisk together vinegar and mustard. Whisk in yogurt and olive oil and season with salt. To bowl, add watercress, strawberries and red onion. Season generously with salt & pepper and toss. Plate salad and sprinkle with almonds. PUMPKIN & CHOCOLATE CHEESECAKE BARS 1 c. graham wafer crumbs ¼ c. butter, melted ¾ c. pumpkin puree ½ tsp. ginger 250g cream cheese, softened ¾ c. milk chocolate chips 2 tbsp. finely chopped candied ginger ½ c. packed brown sugar ¼ tsp. ea. Nutmeg & salt 2 tbsp. whipping cream 1 egg Preheat oven to 350. Line an 8” pan with parchment or foil, letting paper overhang the pan’s sides. Spray if using foil. In medium bowl, stir crumbs with candied ginger and butter until evenly moistened. Press over bottom of prepared pan. Bake 10min. till edges are golden. Whisk egg in same bowl, whisk in pumpkin puree, sugar and seasonings. Cut cheese into cubes. Using electric mixer, incorporate into egg mixture, scraping down sides of bowl when needed until well blended. Pour over warm crust. Bake inc entre of oven until filling is set when pan is jiggled, about 25 min. Cool completely. Heat cream in microwave safe bowl till hot about 1 min. Remove from heat and add chocolate chips. Stir until chocolate is completely melted. Spread over cooled filling. Refrigerate until chocolate is firm, about 1 hr. Use paper to lift squares out of pan. Slice into 20 bars. Recipe 299 ENSENADA SHRIMP COCKTAIL 1 lb. peeled, cooked shrimp 3 jalapeno peppers, seeded & chopped ¼ c. chopped red onion 1 tbsp. minced fresh cilantro 1 tbsp. rice vinegar 1 tsp. adobo seasoning 2 plum tomatoes, seed & chopped 1 serrano pepper, seeded & chopped 2 green onions, chopped 2 tbsp. olive oil 1 tbsp. lime juice lime wedges Combine shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp and toss to coat. Refrigerate at least 1 hour. Using slotted spoon, place shrimp mixture in cocktail glasses, about ½ c. in each. Garnish with lime wedges. CHICKEN & DUMPLINGS 3 tbsp. butter ¾ tsp. salt 227g pkg. sliced mushrooms 2/4 c. chopped fresh dill or 1 tbsp. dried 2 celery stalks, diced 8 boneless, skinless chicken thighs 1 large onion, chopped 1 tbsp. garlic powder 2 medium carrots, sliced 2 bay leaves Dumplings: 1 c. flour 2 tsp. baking powder ¾ c. milk 1 tbsp. chopped parsley 1/8 tsp. salt Melt butter in large pot over medium heat. Sprinkle both sides of chicken thighs with salt. In 2 batches, add to pot and cook till light golden brown, about 2 min. per side. Remove to plate. Add onion and mushrooms to pot, cook till onion softens, about 3 min. Sprinkle with garlic powder and dill. Add celery, carrots & bay leaves. Return chicken and any accumulated juices to pot along with 2 c. water. Bring to boil. Using wooden spoon, scrape up and stir in any browned bits from bottom of pan. Reduce heat and simmer 10 min., covered. Stir flour with parsley, baking powder and salt. Stir in milk. When chicken has simmered 10 min., drop batter in 8 equal portions over stew. Cover and continue to cook until dough rises and cooks through, about 15 min. APPLE-FENNEL SALAD WITH PROSCUITTO & WALNUTS 2 Granny Smith apples 1 small fennel bulb 8 slices prosciutto, halved ½ English cucumber 8 leaves Boston lettuce ½ c. candied walnuts Creamy Buttermilk Dressing: ½ c. buttermilk 2 tbsp. light mayonnaise 2 tbsp. cider vinegar Slice apples and cucumbers crosswise into 1/8” rounds. Slice fennel bulb lengthwise into 1/8” slices. Divide lettuce among 4 plates. Stack a tower on each bed of lettuce, alternating slices of apple, cucumber, prosciutto & fennel. Sprinkle walnuts around plate. Whisk buttermilk with vinegar & mayonnaise. Season with fresh ground pepper. Drizzle over salad just before serving. Candied Walnuts: Toast ½ c. chopped walnuts in a non-stick skillet for 2 min. Sprinkle with 1 tbsp. granulated sugar. Stir constantly until melted about 3 more minutes. Transfer to parchment lined cookie sheet and cool. SPICED PEAR UPSIDE-DOWN CAKE ½ c. butter, melted ¼ c. packed brown sugar ½ c. butter, softened 1 egg 1 ½ c. flour ¾ tsp. ground cinnamon ½ tsp. baking powder ½ c. warm water ½ c. coarsely chopped walnuts 2 large pears, peeled & sliced 1/3 c. sugar ½ c. molasses ¾ tsp. ground ginger ½ tsp. salt ½ tsp. baking soda ice cream Pour melted butter into a 9” square baking pan. Sprinkle with nuts & brown sugar. Arrange pears over nuts. In large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine dry ingredients; add to creamed mixture alternately with water, beating well after each addition. Spread batter over pears. Bake at 350 for 35 – 40 min. or until toothpick inserted near center comes out clean. Cool 10 min. before inverting onto serving plate. Serve warm with ice cream. Recipe 300 MARRAKESH STEW 1 tbsp. extra virgin olive oil 2 tsp. ground cumin 1 tsp. ground coriander ½ tsp. ground allspice 2 potatoes, cut in 1” pieces Salt & pepper 3 ¾ c. vegetable broth 1- 15 oz. can chickpeas, rinsed& drained 1 large red onion, diced 1 tsp. cinnamon ½ - 1 tsp. cayenne pepper 4 large carrots, cut into 1” pieces 1 small butternut squash, in 1” pieces 1 – 14 oz. can diced tomatoes 2 small eggplants in 1” pieces cooked couscous In heavy pot, heat oil over med. heat. Add onion and cook, stirring occasionally until soft, 5 min. Add spices and cook until fragrant. Add carrots, potatoes and squash, season with salt & pepper. Cook, stirring occasionally, until just beginning to brown. (5 min.) Add tomatoes and broth – vegetables should be covered completely. Bring to boil and cook, uncovered 20 min. Add eggplant, stir to combine and simmer until eggplant is tender, about 20 min. Season with salt & pepper, if necessary. Add chick peas and cook till they are heated through. Serve stew over couscous. CUMIN SPICED LENTIL & CAULIFLOWER SOUP (www.sobeys.com) 1 tbsp. Compliments olive oil ¼ c. diced celery 2 cloves garlic, minced ½ tsp. tumeric ½ c. dry green lentils, rinsed ½ head Compliments organic cauliflower Chopped into small pieces ¼ c. finely chopped green onion 1/3 c. finely diced onion ¼ finely diced carrots 1 tsp. ground cumin 1 900ml carton Compliments Chicken broth 2 lemon wedges ¼ plain yogurt ¼ tsp. pepper Heat olive oil in large saucepan over medium heat. Add the celery, onion and carrots and cook until softened, 3 – 4 min. Stir in garlic, cumin, tumeric and cook until fragrant, about 30 sec. Stir in broth and lentils. Cover and simmer until lentils are tender, about 40 min. Take soup off heat. Using potato masher break up about 1/3 of the lentils. Stir in the cauliflower and simmer till tender, about 8 min. Divide soup between 4 bowls, squeeze lemon juice on top and garnish with yogurt, green onions and pepper. BABY SPINACH SALAD W/BACON & EGG Dressing: ½ c. mayonnaise 2 tbsp. balsamic vinegar 1 garlic clove, minced ¼ tsp. pepper ¼ c. buttermilk 2 tbsp. fresh chives ¼ tsp. salt Whisk together buttermilk, mayonnaise and vinegar. Whisk in remaining ingredients. Let stand at least 20 min. to allow flavours to blend. Salad: 1 – 6 oz. pkg. baby spinach 4 hard cooked eggs, sliced 8 slices bacon, cooked & crumbled Toss spinach with ¾ of the bacon & eggs in large bowl. Place on salad plates and garnish with remaining bacon and eggs. Drizzle with dressing. STICKY TOFFEE SHORTBREAD BARS Base: 1 c. flour ½ c. cold butter,in cubes 1/4c. granulated sugar Preheat oven to 350. Line a 8” baking dish with parchment, allowing sides to hang over. In food processor, combine flour & sugar, add butter one cube at a time, till coarse crumbs form. Press dough into prepared dish. Bake in center of oven for 25 – 30 min. until just golden. Filling: ½ c. pitted dates, coarsely chopped 4 tsp. flour ½ tsp. salt ½ c. granulated sugar 3 tbsp. butter, melted 1 c. finely chopped pecans ¾ tsp.soda ½ tsp. baking powder 2 eggs 2/3 c. cornsyrup 2 tsp.vanilla 2 tsp. icing sugar Stir dates and ¼ c. water in small saucepan over medium heat . Bring to boil, covered, stirring occasionally. Reduce heat and simmer 3 min. Remove from heat, stir in baking soda. Set aside to cool. Stir 4 tsp. flour with baking powder and salt in small bowl. Whisk eggs, whisk in ½ c. sugar, corn syrup, melted butter and vanilla. Gradually stir in flour mixture. Fold in dates and pecans. Pour over hot crust and bake till filling is set and edges are deep golden – 30 – 35 min. Cool completely on rack. Cut into 24 bars and sift icing sugar over just before serving. Recipe 301 FILIPINO COCONUT CHICKEN ADOBO 1 chicken, cut into serving size pieces 3 tbsp. minced garlic 1 tbsp. soy sauce 2 whole green hot peppers 8 whole cloves 2” piece cinnamon bark ¾ tsp. tumeric 1 ¼ c. coconut milk 1/3 c. rice vinegar 2 tbsp. fish sauce 4 slices ginger root 3 bay leaves 1 star anise 1 tsp. coarsely cracked peppercorns ½ tsp. ground cumin 2 tbsp. vegetable oil Split green peppers down sides. In dutch oven, place chicken, vinegar, garlic, fish sauce, soy sauce, ginger, hot peppers, bay leaves, cloves, star anise, cinnamon bark, peppercorns, tumeric and cumin. Turn chicken until other ingredients are well mixed and chicken is thoroughly coated; arrange chicken skin side up. Let stand at rooms temp (covered) for 1 hr. Bring to boil over medium heat; cook, turning chicken a few times for 5 min. Turn chicken, skin side up, add ¾ c. of the coconut milk. Return to boil, reduce heat and simmer, covered until chicken is no longer pink in thickest part of breast, about 35 – 40 min. Remove chicken. Skim fat from sauce; strain sauce into saucepan. Discard fat and solids. In skillet, heat oil over medium heat; in 2 batches, brown chicken all over and transfer to serving platter. Over high heat, reduce sauce until thickened. Stir in remaining coconut milk and bring to boil. Reduce heat and simmer for a minute or two. Spoon over chicken. EASY BOUILLABAISSE 1 tbsp. ea. Olive oil & butter 1 bay leaf 1 clove garlic, minced 1 bottle (240ml) clam juice 8 oz. white fish (haddock) fillets ½ c. white wine or water ½ c. finely chopped onion 2 plum tomatoes, seeded& chopped ¼ tsp. salt 1 lb. mussels, scrubbed 2 tbsp. fresh parsley In large saucepan, heat oil with butter over medium heat; cook onions & bay leaf, stirring often till onion softens, about 3 – 4 min. Stir in tomatoes, garlic and salt, cook, stirring for 1 min. Stir in clam juice, wine and 1 c. water. Bring to boil; reduce heat, cover and simmer for 10 min. Add mussels and haddock, cover and cook till mussels open and fish flakes easily when tested, about 6 min. Discard bay leaf and any mussels that do not open. Stir in parsley. MARINATED CHEESE-TOPPED SALAD ½ c. olive oil 2 tbsp. lemon juice 1 tbsp. red wine vinegar ¼ tsp. salt 1 pkg. 8 oz. cream cheese, chilled 2 c. baby spinach 2 green onions, thinly sliced 2 tbsp. minced parsley 1 tbsp. minced fresh oregano 1 large clove garlic, minced 1/8 tsp. fresh pepper 4 c. torn romaine 1 ½ c. grape tomatoes, halved ½ c. med. green pitted olives For dressing, combine first 8 ingredients. Cut cheese into ½” cubes, toss with half the dressing. Cover and refrigerate for 30 min. In large bowl, combine romaine, spinach, tomatoes, onions and olives. Drizzle with remaining dressing. Toss to coat. Top with marinated cheese. TRIPLE CHOCOLATE CHEESECAKE Crust: 2 ½ c. chocolate baking crumbs ½ c. butter, melted ¼ c. sugar Spray sides of 9” springform pan. Wrap pan in foil, over bottom and sides, making sure it comes to the top edge so water from the water bath doesn’t leak in. Double wrap, if necessary. Mix crumbs, sugar and butter. Press onto bottom of pan. Refrigerate while preparing filling. Filling: 8 oz. semi-sweet chocolate ½ c. regular sour cream 1 tbsp. flour 4 eggs 4blocks cream cheese, soft 1 ¼ c. sugar 2 tsp. vanilla Preheat oven to 325. Finely chop chocolate and place in microwave safe bowl. Heat 2 min. or until almost melted, stirring after 1 min. Stir until completely melted. Place softened cream cheese in large bowl, beat until smooth, scraping down sides as needed. Beat in sour cream, sugar, flour and vanilla. Beat in eggs, one at a time, until just blended. Beat in cooled chocolate. Pour into chilled crust. Place wrapped springform pan in a shallow roasting pan. Place in centre of pre-heated oven. Pour enough boiling water into roasting pan to come about 1” up the sides of the foil wrapped pan. Bake until filling is almost set when pan is jiggled, about 40. min. Remove roasting pan to rack. Run a knife around inside of cake pan to prevent cracking. Let stand till water cools, 30 – 45 min. Remove pan from water. Discard foil. Cool completely and then cover with plastic wrap. Refrigerate at least 4 hrs. Glaze: 4 oz. semi-sweet chocolate 2 tbsp. corn syrup ½ c. whipping cream Finely chop chocolate and place in medium bowl. Bring cream just to boil, pour hot cream over chocolate. Add corn syrup. Stir just until chocolate is melted and evenly mixed. Just before serving, pour and spread over cake. Top with assorted berries and chocolate curls. Recipe 302 CHERRY BRANDY BAKED BRIE 1 round Brie (8 oz.) ½ c. chopped walnuts or pecans ¼ c. brandy or apple juice ½ c. dried cherries or cranberries ¼ c. packed brown sugar baguette slices and crackers Place cheese in 9” pie plate or Brie baker. Combine the cherries, nuts, brown sugar and brandy; spoon over cheese. Bake at 350 for 15 – 20 min. or until cheese is warm and softened. Serve with baguette slices and assorted crackers. UKRAINIAN BORSCHT 1 ½ lbs. round steak 1 c. water 2 c. shredded beets 1 c. sliced carrots ½ c. chopped onion 1 ½ tsp. cider vinegar 1 ½ c. cubed potato 1 tbsp. ea. Ch. Parsley & dill Pepper 1 tbsp. oil 4 c. shredded cabbage 2 med. tomatoes, peeled & Seeded & chopped 1 tbsp. sugar 1 l beef broth 2 tbsp. tomato paste ½ tsp. salt ½ c. sour cream In 4 qt. saucepan, heat oil. Add diced meat and brown in batches till all are browned. Carefully add water, scraping up browned bits. Add vegetables, sugar, beef stock & vinegar. Bring to boil, reduce heat, cover and simmer for about 1 hr. Stir in remaining ingredients except sour cream, cook till potatoes are tender. Ladle into bowls and garnish with sour cream and chopped dill. JALAPENO & BACON MAC & CHEESE 3 c. uncooked elbow macaroni 1 jalapeno pepper, seeded & minced 1 c. shredded Monteray Jack cheese 1 tsp. onion powder ½ tsp. salt Dash hot pepper sauce ½ lb. bacon, chopped 1 ½ c. 2% milk 4 oz. process cheese, cubed 1 tsp. chili powder ½ tsp. pepper 3 green onions, chopped Cook macaroni in salted water according to package directions. Drain and set aside. Cook chopped bacon until crisp. Using slotted spoon, remove bacon to paper towels to drain. Drain of bacon fat, reserving 1 tbsp. Saute jalapeno pepper in drippings, add milk and cheeses to pan and cook, stirring until well blended. Stir in the seasonings. Add the onions, bacon and reserved pasta. Transfer to a greased baking dish and bake, covered, for 30 min. Uncover and bake another 10 min. or till heated thoroughly. SWEDISH RASPBERRY ALMOND BARS ¾ c. butter, softened 1 ½ c. flour 3 egg whites ½ c. flaked coconut Additional icing sugar ¾ c. icing sugar ¾ c. seedless raspberry jam 6 tbsp. sugar 1 c. sliced almonds, divided In large bowl, cream butter and icing sugar until light and fluffy. Gradually add flour and mix well. Press onto bottom of a greased 9 X 13 baking pan. Bake at 350 for 18 – 20 min. or till lightly browned. Spread jam over crust. Beat egg whites till stiff, gradually beat in sugar, 1 tbsp. at a time, until stiff peaks form. Fold in coconut and ½ c. almonds. Spread over jam. Sprinkle with remaining almonds. Bake at 350 for 18 – 22 min. until golden brown. Cool. Sprinkle with icing sugar at serving time. Recipe 303 JALAPENO, CHICKEN & WHITE BEAN CHILI 1 ¼ c. dried navy beans 2 onions, quartered ¼ c. vegetable oil 2 tsp. ea. Dried oregano & salt ¼ c. chopped fresh coriander 1 tbsp. ea. Cumin & coriander seeds 4 cloves garlic, unpeeled 12 jalapeno peppers 3 lb. chicken thighs, skinless 2 tbsp. lime juice Boil beans in 4 c. water for 2 min. Remove from heat, cover and let sit for 1 hr. (or soak overnight). Drain. In saucepan, cover beans with 4 c. fresh water, bring to boil. Reduce heat and simmer until tender 40 – 50 min. Drain, reserving 2 ½ c. liquid. Meanwhile, in small skillet, toast cumin & coriander seeds over medium heat until golden, about 2 min. Let cool; grind in a mortar & pestle or spice grinder. On baking sheet, toss together, onions, garlic and 2 tbsp. oil. Add jalapeno peppers. Broil, turning peppers, until peppers are blackened – 10 – 15 min. Peel garlic, set aside with onions. Place peppers in a bowl and cover. Let stand 15 min. Peel, stem & seed. In food processor, pulse together the jalapenos, onion, garlic, ground seeds, oregano and 1 tsp. salt until coarse. Set aside. Sprinkle chicken with remaining salt. Heat remaining oil, brown chicken in batches. Remove from pan, set aside. Drain all but 2 tbsp. fat from pan. Add jalapeno mixture to pan, cook, stirring for 5 min. Return chicken to pan, turning to coat. Add beans and reserved cooking liquid. Cover, reduce heat and simmer 20 min. Uncover and cook till chicken is done – 10 – 20 min. Stir in coriander and lime juice. QUICK & EASY CHICKEN SOUP 4 c. chicken stock 1 c. chopped carrots ½ c. chopped celery 3 c. uncooked egg noodles ½ c. chopped onion 1 ½ c. chopped cooked chicken Bring broth to boil. Add vegetables & noodles. Cook till tender. Add chicken. Heat 10 min. Remove from heat; ladle into bowls and garnish with a dollop of sour cream, if desired. HERBED CHEDDAR SODA BREAD 2 c. flour 1 tsp. soda ½ tsp. dried oregano 1 ¾ c. whole wheat flour 1 tsp. dried basil ½ tsp. dried thyme 1 tsp. salt 1 ½ c. coarsely grated cheddar cheese ¼ c. cold butter, in cubes 1 ¾ c. buttermilk Preheat oven to 400. Spray 2 loaf pans. Stir flours with other dry ingredients until combined. Using fingers or pastry cutter (or food processor), work flour & butter mixtures till coarse crumbs. Stir in cheese. Pour in buttermilk and stir just till combined. Transfer dough to well floured surface. Divide dough in half. Shape each portion into a loaf about 7” long. Place in prepared pans. Bake in bottom third of oven until tops are golden, 35 – 45 min. Remove to wire rack and cool 10 min. Run a knife around the edge of each pan, then turn loaves out onto rack to cool completely. LEMON POPPY SEED SOUR CREAM CAKE 1 c. granulated sugar 1 c. butter, softened ¼ c. lemon juice 2 tbsp. poppy seeds ½ tsp. salt ½ c. sour cream 2 tbsp. finely grated lemon rind 4 eggs 2 c. flour 1 tsp. baking powder ½ tsp. soda Using fingers, rub sugar with lemon rind till fragrant. Beat in butter till light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice. In separate bowl, combine dry ingredients. Stir into butter mixture alternately with sour cream. Scape into 2L loaf pan, or bundt cake pan. Bake at 325 until cake tester comes out clean, about 1 hr. Transfer to rack. Icing: 1 c. icing sugar Stir together until smooth. Divide in half. 5 tsp. lemon juice Spoon half the mixture along with 2 tsp. lemon juice, over hot cake. Remove pan. Let cool on rack. Drizzle with remaining half of the icing. Recipe 304 SMOKY CORN CHOWDER WITH BACON 6 slices bacon, chopped 1 potato, finely diced 2 c. frozen or canned corn kernels 1 ½ c. milk 1 sprig thyme or ½ tsp. dried 1 leek, white part only, finely chopped 1 ½ c. chicken broth 398ml can cream corn 1 bay leaf In large pot, over medium heat, cook bacon until crisp, about 4 min. Discard all but 1 tbsp. bacon fat. Add leek and sauté until tender, 1 min. then add potato, corn, broth, milk, creamed corn, thyme and bay leaf. Bring to boil, then reduce to med. heat and simmer, stirring occasionally, until potatoes are tender, about 20 min. Remove thyme and bay leaf before serving. Season with fresh pepper. Ladle into bowls and top with reserved crumbled bacon. CRUNCHY PEAR, ANISE & HAVARTI SANDWICH (www.sobeys.com) 2 tbsp. Compliments walnut halves 8 slices multi-grain bread 1 cucumber, thinly sliced Pepper, to taste 4 slices Compliments Balance light Havarti cheese ¼ c. Compliments mayonnaise 1 pear, thinly sliced ½ anise (fennel) bulb, thinly sliced Toast walnuts in a dry skillet over medium heat, stirring until fragrant, about 3 min. Once cooled, lightly chop and combine with the mayonnaise. Spread on all 8 slices of bread. Layer pear, cucumber and anise slices. Sprinkle with pepper and top with Havarti. Place tops on sandwiches. ULTIMATE PANINI 2 large onions, sliced 4 slices Provolone cheese 2 large tomato, sliced 8 slices Italian bread 2 tbsp. canola oil ½ lb. thinly sliced Deli ham 8 garlic flavored dill slices 2 tbsp. soft butter Saute onions in oil until softened. Reduce heat to med. low and cook, stirring occasionally, about 30 min. or until deep golden brown. Layer the cheese, ham, tomato, pickles and carmelized onion on four bread slices. Spread outside of sandwiches with butter. Cook on a Panini maker or indoor grill for 3 – 4 min. or until bread is browned and cheese is melted. RED HOT TUNA MELT 1 can solid pack tuna, drained ¼ c. hot mix pickles, finely chopped 4 slices marble rye bread 4 dill pickle slices 1 tbsp.mayonnaise 1 tsp. green onions, finely chopped 4 oz. brie cheese, divided Preheat broiler or grill to medium high. Combine tuna, mayonnaise, pickles & green onions. Season with pepper. Place dill pickle slice on bead, top with tuna mixture, then cheese. Place open sandwiches on barbecue safe cookie sheet, or oven safe cookie sheet and broil until cheese is melted, about 4 min. FLOURLESS DOUBLE CHOCOLATE PECAN COOKIES 3 c. icing sugar ½ tsp. salt 1 ½ c. chopped pecans or any nuts ¾ c. Dutch process cocoa 5 oz. bittersweet chocolate, chopped 4 large egg whites, at room temp Preheat oven to 325. In large bowl, whisk together, sugar, cocoa and salt. Stir in chocolate and pecans. Add egg whites and stir just until combined. Do not overmix. Drop dough by ¼ cupfuls onto two parchment lined cookie sheets. Bake until cookie tops are cracked and dry, about 25 min., rotating sheets halfway through. Transfer sheets to wire rack and let cookies cool completely. Recipe 305 CHICKEN & SHRIMP JAMBALAYA 6 bone-in chicken thighs ½ tsp. pepper, divided 8 oz. fully cooked spicy sausage Finely chopped 1 c. chopped celery 1 tsp. dried thyme 2 c. basmati rice 12 oz. shelled uncooked shrimp 1 ½ tsp. salt, divided 3 tbsp. vegetable oil 4 c. chopped onions 1 c. chopped green pepper 1 tbsp. minced garlic 3 c. low sodium chicken broth 14 oz. can diced tomatoes, drained 1 c. frozen peas, thawed Sprinkle chicken with ½ tsp. salt & ¼ tsp. pepper. Heat large ovenproof Dutch oven over medium high heat until hot. Add oil, heat until rippled. Cook chicken 10 – 12 min. or till lightly browned, turning once. Remove chicken, discard half the drippings. Cook sausage in drippings for 5 min., till lightly browned. Add onions, green pepper, celery, garlic & thyme along with remaining salt and pepper. Cook 5 min., stirring occasionally. Reduce heat to low. Cover and cook 10 min. or until vegetables are soft. Meanwhile, heat oven to 350, bring broth to boil. Stir rice into sausage mixture; cook & stir over medium heat 3 min. or till rice is coated with oil. Stir in hot broth. Return chicken and any accumulated juices to pot. Bake, covered, 20 min or until chicken is no longer pink in center. Remove from oven, stir in tomatoes. Tuck shrimp into rice, spoon peas over top. Bake, covered, an additional 15 – 20 min. or until shrimp turn pink and rice is tender. WILD RICE MUSHROOM SOUP 1 pkg. dried porcini mushrooms 2 tbsp.butter 4 c. cremini mushrooms (or button) ¼ c. brandy or vegetable stock 2 c. diced celery 1 tbsp. chopped fresh thyme 2 c. vegetable broth ¼ c. cream 1 c. boiling water 1 tbsp. oil ¾ tsp. salt 2 c. diced onions 2 cloves garlic, minced ¼ tsp. pepper 1 ½ c. cooked wild rice Soak porcini mushrooms in boiling water until softened, about 30 min. Reserve soaking liquid, strain, discard sediments. Chop mushrooms. In skillet,heat half the butter with oil over medium high heat; sauté both kinds of mushrooms, add ¼ tsp. salt, cook till golden, about 5 min. Add brandy and cook till most of the liquid is evaporated, about 1 min. In large saucepan, melt remaining butter over med. heat; fry onions, celery, garlic, thyme, pepper and remaining salt, stirring often, till very soft, about 10 min. Add reserved cooking liquid, broth and 2 c. water. Bring to boil, reduce heat and simmer, stirring occasionally for 20 min. Stir in mushroom mixture and cool slightly. In blender, puree half of the soup and return to pan. Stir in wild rice and cream. Bring to simmer, stirring often. BABY GREEN SALAD WITH GOAT CHEESE DRESSING 2 oz. soft goat cheese, room temp 2 ½ tbsp. water 1 tsp. honey 1/8 tsp. pepper 3 c. baby romaine lettuce 1 c. homemade garlic croutons ¼ c. pitted Kalamata olives ¼ c. low fat yogurt 1 ½ tsp. white wine vinegar ¼ tsp. salt 3 c. baby spinach leaves 4 clementines, separated or or 1 tin mandarins, drained Place cheese & yogurt in small bowl, slowly whisk in water. Stir in vinegar, honey, salt & pepper. Combine spinach and lettuce in large bowl; divide among plates. Top with orange segments, croutons & olives. Drizzle with dressing. Homemade Garlic Croutons: 1 large clove garlic, crushed 2 c. loosely packed cubed white bread 2 ½ tbp. Olive oil 1/8 tsp. salt Cook garlic in oil in non-stick skillet over medium heat 3 ½ min. or until browned. Remove garlic. Cook bread cubes in oil for approx. 6 min. or until golden on all sides. Stir frequently. Sprinkle with salt. Drain on paper towels & cool completely. RHUBARB BANANA CRUMBLE 5 c. sliced fresh or thawed, drained rhubarb 2 tbsp. flour 1/3 c. granulated sugar 3 bananas, sliced Topping: ¾ c. quick cooking rolled oats ¼ c. ea. Granulated sugar & brown sugar 1/3 c. cold butter, cubed 1/3 c. flour ¼ tsp. cinnamon ¼ c. walnut pieces Toss together rhubarb, sugar and flour. Divide among 8 greased individual ramekins or pour into 8” baking dish. Cover with foil and bake at 400, stirring once, until tendercrisp, about 25 min. Arrange bananas over the top. Meanwhile, combine oats, flour, sugar and cinnamon and with fingers, blend in butter until crumbly. Mix in walnuts. Scatter over bananas, press down gently. Bake, uncovered, in 350 oven until bubbly and crumble is golden, about 25 min. Recipe 306 SPICY BLACK BEAN SOUP 1 large red onion, chopped 1 jalapeno pepper, seeded & minced 3 cloves garlic, minced 3 ½ c. chicken or vegetable broth 2 cans chopped green chilies 2 tbsp. fresh minced cilantro ¼ c. grated old cheddar 1 med. red pepper, chopped 2 tbsp. olive oil 3 cans black beans, rinsed & drained 14oz. can diced tomatoes 1/3 c. sherry or additional stock ½ c. sour cream In a dutch oven, sauté onions & peppers in oil until tender. Add garlic, cook 1 min. longer. Stir in beans, broth, tomatoes and chopped green chilies. Bring to boil. Reduce heat, simmer, uncovered for 25 min. Add sherry and cilantro, cook 5 min. longer. Remove from heat, cool slightly. Place half of the soup in a blender, cover and puree. Return to pan and heat thoroughly. Top each serving with 2 tsp. sour cream & 1 tsp. cheese. PECAN CRUSTED SALMON 1 c. chopped toasted pecans 1 tsp. paprika 2 – 8 oz. salmon fillets 2 cloves garlic, minced salt & pepper butter, as needed Toast pecans in a dry skillet until fragrant, finely chop. Mix with garlic, paprika, salt & pepper. Melt some of the butter and brush each salmon fillet on both sides. Coat both sides of salmon with nut mixture. Melt 2 tbsp. butter in skillet over medium heat. Cook about 4 min. on each side, watching carefully not to burn the nuts. Transfer to a 350 oven to finish cooking, about 8 – 10 min. BERRY DELIGHTFUL SPINACH SALAD 1/3 c. sugar 1 – 6 oz. pkg. baby spinach 1 c. fresh blueberries Dressing; ¼ c. balsamic vinegar 1 tsp. sugar ½ tsp. salt 2/3 c. extra virgin olive oil 1 c. chopped pecans 2 c. sliced fresh strawberries 2/3 c. fresh strawberries ¾ tsp. onion powder ¼ tsp. pepper In small heavy skillet, cook sugar until it begins to melt. Lowerheat. Gradually pull melted sugar to centre so sugar melts evenly. Cook, without stirring till golden brown, about 15 min. Remove from heat; stir in pecans. Pour onto foil lined baking sheet; cool completely. Break pecans apart, if necessary. In salad bowl, combine the spinach and berries. Place first 6 dressing ingredients in blender and puree. Through the opening in lid, gradually add oil in a steady steam. Just before serving, drizzle the salad with dressing. Top with sugared almonds. When fresh berries aren’t available, try dried cranberries, cherries, blueberries or dark raisins. STICKY TOFFEE CAKE W/DECANDANT TOFFEE SAUCE 12 oz. pkg. pitted dates, chopped 1 ½ c. granulated sugar 1 ½ tsp. finely grated lemon rind 4 eggs 2 ¾ c. flour 2 tsp.soda 2 ½ c. water ½ c. butter, softened ½ tsp. salt 1 ½ tsp. vanilla 2 tsp.baking powder Bring dates & water to boil, Cook till soft. Add soda.Let cool, smash with potato masher. In large bowl, beat together butter, sugar, lemon rind and salt until light. Beat in eggs, 1 at a time. Beat in vanilla. Whisk together dry ingredients, add to butter mixture. Stir in dates. Scrape into a greased 10” tube pan or Bundt pan. Bake in 350 oven until cake tester inserted in centre comes out clean, about 55 min. Let cool in pan on rack for 15 min. Invert cake onto plate. Toffee Sauce: ¾ c. butter ¾ c. whipping cream Pinch salt 1 c. brown sugar 2 tbsp. lemon juice 2 tbsp. brandy In saucepan, melt butter over medium heat. Whisk in sugar till dissolved. Cook, whisking, until caramel colored, about 5 min. Averting face, whisk in cream, lemon juice and salt; bring to boil. Cook until thickened, about 5 min. Whisk in brandy. Pour about ¾ c. over warm cake, let stand to absorb. To serve: drizzle with remaining warmed sauce. Recipe 307 APPLE BAKED BRIE WITH HOT PEPPER JELLY 1 Gala or Granny Smith apple 1 tsp. dried herbes de Provence 1 tube breadstick dough Apple slices & crackers ¼ c.+1tbsp. hot pepper jelly 1 whole round Brie (15 oz.) 1 egg beaten Preheat oven to 350. Line an 8” round cake pan with foil. Lightly toss apple slices with ¼ c. jelly that has been heated enough to be pourable, along with ¼ tsp. herbs de Provence. Reserve. Tim and discard rind from top of Brie. Unroll breadstick dough. Brush with some egg, sprinkle with remaining ¾ tsp. herbs. Arrange 3 dough strips parallel to each other in bottom of pan, spacing 1” between strips and 1” from sides of pan. Top with 3 dough strips at right angles to each other. Put cheese, cut side up, on dough’s center. Arrange apple slices on top. Stretch remaining 6 dough strips to 12” long. Using 3 pieces each, braid dough, herbed side up. Press braids onto sides of cheese. Press ends of bread together to seal. Brush braids with egg. Bake 40 min. or until browned and cheese is hot. Brush apple topping with an addition 1 tbsp. jelly that has been melted. Let stand 30 min. or more before serving. Serve with apple slices and crackers. CHICKEN LASAGNE 2 c. chopped onions 2 pkg. hollandaise sauce mix, prepared as directed 3 c. cooked chicken, shredded 1 lb. asparagus, lightly steamed 1 tsp. oregano 1 c. grated parmesan cheese 3 c. fresh sliced mushrooms 9 oven read lasagna noodles fresh pepper, to taste 1 tsp. basil 1 lb. mozzarella, sliced Saute onions and mushrooms together. Add basil and oregano. Spray a 9 X 13” pan. Cover bottom of pan with about ½ c. hollandaise. Layer as follows: ½ lasagna noodles, ½ chicken, ½ sautéed mushroom/onion mixture. Drizzle with half the remaining hollandaise. Spread half the asparagus spears on top, then half of each cheese. Repeat,. ending with cheese. Bake uncovered at 350 for about 35 min. If it seems dry, add ½ c. boiling water around edges. Allow lasagna to set 15 minutes before cutting. BURNT GRAPES 4 – 5 c. seedless grapes (red & green) ½ c. white sugar ½ c. butter 2 c. sour cream 2 tsp. vanilla ½ c. brown sugar Wash and dry grapes. Mix sour cream, white sugar and vanilla together. Pour mixture over grapes and stir gently. Place in 9 X 13 baking dish, or individual ramekins. Bring butter & brown sugar to boil, simmer 1 -2 min. Pour immediately over grapes. Do not stir. Chill 3 – 4 hours. Try substituting raspberries, blackberries or fresh peaches for the grapes. Yummy! DOUBLE CHOCOLATE CRANBERRY COOKIES 16 oz. bittersweet chocolate, chopped 3 tbsp. cocoa ½ tsp. salt ¾ c. sugar 2 large eggs ½ c. dried cranberries 1 c. flour 1 tsp. baking powder ½ c. butter, softened ½ c. brown sugar 1 tsp. vanilla Preheat oven to 350. Place 10 oz. chocolate in heatproof bowl, microwave 2 min. stir, continue heat/stir cycle till all melted. Set aside. Whisk together flour, cocoa, baking powder and salt. Using electric mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla, beat until combined. With mixer on low, gradually add flour mixture, beat only till combined. Fold in remaining 6 oz. chopped chocolate and cranberries. Drop dough by ¼ c., 3 inches apart, onto parchment lined baking sheets. Bake 15 – 17 min. or till edges are dry and tops are cracked. Let stand on sheets 3 min. before transferring to wire rack. Recipe 308 PAN SEARED SZECHUAN BEEF WITH HOISIN SAUCE 1/2 tsp. five-spice powder ¼ tsp. crushed red pepper ¼ c. hoisin sauce 2 tbsp. rice vinegar ½ tsp. garlic salt 1 – 1 – 1 ¼ lb. top sirloin steak – 1” thick ¼ c. ea. Chopped cilantro & green onion Sprinkle five-spice powder, garlic salt and crushed red pepper over both sides of steak. Heat large non-stick sillet over med. heat until hot. Cook steak 10 min. for med. rare; turning once. Remove steak; cover loosely with foil. Let stand 5 min. Add hoisin sauce and vinegar to skillet. Cook over low heat 1 min. or until hot, stirring constantly, scraping up any accumulated juices from the steak. Thinly slice steak across the steak. Drizzle with sauce; sprinkle with cilantro & green onion. BAKED GOAT CHEESE & APPLE SALAD 2 slices bread, cubed ½ tsp. dried oregano 1 c. sliced almonds, coarsely chopped 142g pkg. mixed greens 540ml can chickpeas, drained & rinsed 1 tbsp. Dijon mustard ¼ c. olive oil 3 tbsp. red wine vinegar 1 egg 300g pkg. goat cheese sliced into 9 rounds 1 unpeeled apple, julienned 1 ½ tsp. honey 1/8 tsp. salt Preheat oven to 375. Line a large rimmed baking sheet with foil. Lightly spray with oil. Toss bread with 1 tbsp. vinegar and oregano. Arrange on one side of foil. Beat egg in a shallow dish. Place almonds in another shallow dish. Dip cheese rounds in egg, then in almonds until well coated. Place cheese rounds on other side of the foil. Bake in centre of oven until bread cubes are toasted and cheese is warm 7 – 9 minutes. Toss greens with chickpeas and apple in salad bowl. Whisk remaining vinegar with dijon, honey, oil and salt and season with fresh pepper. Drizzle over salad mixture to coat. Distribute among 3 plates. Scatter croutons and lay 3 warm cheese rounds on each plate. Serve immediately. ASIAN CHICKEN SOUP 1 tbsp. butter 2 tbsp. fresh ginger, coarsely chopped 3 c. chicken stock 12 oz. boneless skinless breast, cut into thin strips 2 tbsp. soy sauce 2 tbsp. rice vinegar 8 oz. mushrooms, thinly sliced 6 oz. rice noodles 1 ½ c. milk 1 sweet red pepper, thinly sliced 1 tsp. Asian red chili sauce 3 stalks celery, thinly sliced 2 tbsp. cornstarch 2 green onions, thinly sliced 1 tbsp. fish sauce Heat large pot over medium high heat. Add butter. Add half of the chicken & giner and sauté 2 min. till chicken is no longer pink. Transfer to bowl. Repeat with remaining chicken and ginger. Set aside. Add broth, soy sauce, vinegar, chili sauce and fish sauce to pot, increase heat to high and bring to boil, scraping up any brown bits. Stir in mushrooms, celery and noodles. Whisk cornstarch into milk; stir into pot. Reduce heat and simmer, 5 – 10 min. until noodles are cooked. Stir in chicken mixture and simmer 5 min. longer. Using tongs, divide chicken and noodles among warmed serving bowls, ladle broth on top. Garnish with red pepper and green onion. CHOCOLATE-RASPBERRY CHEESECAKE TART Crust: ½ c. butter 1 ¼ c. flour ½ c. semi-sweet choc. Chips 1 c. finely chopped toasted Walnuts Heat oven to 350. Place butter & chocolate chips in bowl, set over barely simmering water (or in microwave). Let stand till softened. Stir until melted & smooth. Combine flour, walnuts and chocolate mixture until blended. Pat onto bottom & up sides of 10” tart pan with removable bottom. Bake 15 min. or until set. Increase oven temp to 375. Filling: 1 – 8 oz. pkg. cream cheese softened 1 tbsp. flour 4 oz. milk chocolate, melted 1 egg yolk ½ tsp. vanilla 2/3 c. sugar 1/8 tsp. salt 2 eggs ½ c. sour cream 3 oz. milk chocolate, chopped Beat cream cheese, sugar and 1 tbsp. flour in large bowl at medium speed until blended. Beat in melted chocolate, eggs and egg yolk, beat until smooth. At low speed, beat in sour cream and vanilla only until blended. Fold in chopped chocolate. Place tart pan on baking sheet, pour filling into crust. Bake at 375 for 10 min. Reduce oven temp to 200, bake 30 min. longer or until edges are set. Cool to room temp. Refrigerate 4 hrs. or more. Ganache: 1 c. whipping cream 1 tbsp. raspberry liqueur or syrup 4 oz. bittersweet chocolate 1 c. fresh raspberries Bring cream to simmer. Remove from heat, add chopped chocolate and raspberry liqueur. Stir gently until smooth. Refrigerate until thickened, stirring occasionally. Spread over tart. Chill until set. Top with raspberries just before serving. To toast walnuts, place on baking sheet. Bake at 375 for 4 – 6 min. or until fragrant. Recipe 309 LAYERED GREENS & BACON SALAD 2 slices Brioche or French bread 1 shallot, minced 1 tbsp. red wine vinegar 2 c. mixed field greens 4 eggs 4 slices double smoked bacon 1 tbsp. olive oil 1 tsp. grainy mustard 1 tbsp. white vinegar pinch ea. Salt & fresh pepper Toast bread and cube, set aside. In large skillet, cook chopped bacon until cooked but not crisp. Transfer bacon to plate. Drain all but 2 tbsp. of bacon fat from pan. Add shallots and cook until tender and golden. Whisk in olive oil, red wine vinegar and mustard. Keep warm. Divide greens between 4 large glasses. Layer bread over each and top with bacon. Drizzle each with warm dressing. Meanwhile, fill pan with about 3” of water and bring to simmer, with white vinegar added. Gently crack eggs, one at a time into pan. Poach about 4 min. until whites are set but yolks are still runny. Scoop out eggs with slotted spoon, draining well. Top each salad with an egg and sprinkle with salt & freshly ground black pepper. Serve immediately. CHICKEN TETTRAZZINI 6 oz. pasta (spaghetti or linguine) ½ c. flour 1 c. light cream Salt & pepper 2 c. cooked chicken 1/2 c. butter, divided 2 c. chicken stock ¼ c. chopped onion 2 c. sliced mushrooms parmesan cheese Cook pasta according to package directions. Melt butter in pan, add onions & mushrooms and cook till mushrooms release their liquid and start to brown. Remove to plate. Add ¼ c. butter to pan, add flour and cook till slightly browned. Whisk in chicken broth, then cream. Toss together sauce, chicken, mushrooms. In a greased 9 x 13” pan, place pasta, top with sauce mixture. Top with parmesan cheese. Bake at 350 for 20 – 25 min. till cheese is browned and mixture is heated through. CHOCOLATE HAZELNUT MOUSSE ½ c. hazelnut chocolate spread ¾ c. whipping cream 1tbsp. butter 12 toasted hazelnuts In heatproof bowl, melt chocolate with 3 tbsp. water until smooth. Stir in butter. Keep warm. In separate bowl, whip cream; fold 1/3 into chocolate mixture. Fold in remaining cream. Divide among 4 – 1c. serving glasses. Cover and refrigerate at least 2 hrs. Garnish with hazelnuts. CHEWY CHOCOLATE CHUNK GINGER COOKIES 2 ¼ c. flour 1 tsp. ginger ¼ tsp. cloves ¾ c. softened butter 1 egg 1 tsp. minced fresh ginger 4 squares dark chocolate, chopped 1 tsp. soda ½ tsp. cinnamon ¼ tsp. salt 1 c. brown sugar ¼ c. molasses ½ tsp. lemon zest 1/3 c. sugar for rolling Beat butter with brown sugar until light and fluffy. Beat in egg, molasses, fresh ginger and lemon zest, scraping down sides of bowl as needed. Gradually beat in flour mixture until just combined. Stir in chopped chocolate. Cover bowl with plastic wrap and refrigerate at least 1 hr., preferably overnight. Preheat oven to 350. Lightly spray 2 cookie sheets or cover with parchment. Scoop dough into tbsp. sized balls, roll in sugar, place on prepared sheets about 2 in. apart. Bake until cookies are puffed and slightly golden 10 – 12 min. Let stand on sheets 2 min. before removing to wire rack to cool completely. Recipe 310 CUCUMBER AVOCADO DILL SOUP 1 English cucumber, peeled, seeded & diced 1 c. 0% fat yogurt 2 tbsp. chopped fresh dill ½ tsp. salt Pinch cayenne 1 ripe avocado, peeled, seeded, diced 1 c. water 1 tsp. lemon juice ¼ tsp. dry mustard 1 tbsp.chopped chives Remove 1/4c. of the cucumber for garnish. In blender, puree remaining cucumber, avocado, yogurt, water, dill, lemon juice, salt, mustard and cayenne pepper until smooth. Place in chilled bowls and garnish with reserved cucumber and chives. Best chilled for at least 1 hr. before serving. MAPLE SALMON W/FAVA BEAN, POTATO & MUSHROOM COMPOTE 4 pieces salmon, 6oz. with skin on 2 tbsp. maple syrup 2 tsp. cracked peppercorns 3 tbsp. olive oil salt to taste 1 tbsp. vegetable oil Sauce: 3 egg yolks 1 tbsp. maple syrup ¼ c. lightly whipped cream ½ tsp. cracked peppercorns 2 tbsp. lemon juice 1 tsp. grated lemon rind ¼ c. chopped chives Preheat oven to 450. Lightly oil heavy baking sheet and place on the middle rack of the oven to heat. Using the back of a heavy knife, scrape away any liquid from the salmon skin. Combine 3 tbsp. olive oil and maple syrup and brush lightly over flesh and skin of salmon, reserving a little for final glazing. Season with salt & freshly cracked peppercorns. Heat a large non-stick skillet over high heat until very hot. Add vegetable oil and swirl to coat. Working in batches, if necessary, lay salmon in pan, skin side up and sear 2 min. until golden. Turn over and brush with remaining maple-oil mixture. Transfer salmon to baking sheet, skin side down, and roast for 5 min. or until just cooked through. Meanwhile, bring water to boil in bottom of double boiler, then turn down to simmer. Combine egg yolks, lemon juice, maple syrup and lemon rind in top of double boilet and cook, whisking constantly until thickened and pale in colour, about 7 min. Fold in whipped cream and chives and season with salt & pepper to taste. Serve salmon, skin-side down, over compote, drizzle with sauce. FAVA BEAN, POTATO & MUSHROOM COMPOTE ¼ c. butter 1 c. halved mushrooms ½ c. chicken stock Salt & pepper 1 lb. small potatoes 1 tbsp. fresh tarragon 1 c. shelled fava beans 2 tbsp. chopped chives Heat butter in large skillet over med. high heat. Add potatoes and sauté for 4 min. or until starting to brown. Add mushrooms and tarragon and sauté another 2 min. until mushrooms & potatoes are golden. Add stock, bring to boil, cover pan and reduce heat to low. Cook 2 min. until potatoes are tender and most of the stock has disappeared. Stir in fava beans and cook 1 min. longer until just cooked. Season and garnish with chives. (Substitute edamame for fava, if necessary). SAVOURY BACON BISCUITS 1 c. milk 2 c. flour ¼ tsp. salt ½ c. cold butter, diced 2 tbsp. cider or wine vinegar 2 tsp. baking powder ¼ tsp. cayenne pepper ½ c. crisply cooked bacon, about 8 slices Preheat oven to 425. Line baking sheet with parchment. Whisk together milk and vinegar and let stand 5 min. Combine flour, baking powder, salt & pepper. In food processor bowl, combine gently, then add butter, one cube at a time. Transfer to bowl, sprinkle milk mixture over and then bacon bits. Stir with fork until soft dough forms. Drop by spoonfuls on baking sheet, at least 2” apart. Bake 20 min. until puffed & golden. CHOCOLATE ALMOND TORTE 8 oz. whole almonds, toasted 8 oz. bittersweet chocolate 6 eggs, separated ¼ tsp. salt 1 c. sugar, divided ½ c. butter 1 tsp. vanilla Heat oven to 350. Spray 9” springform pan with cooking spray. Process almonds and ¼ c. sugar in food processor until almonds are finely ground. Melt chocolate and butter together, stirring until smooth. Cool until warm. Beat egg yolks with remaining ¾ c. sugar at med. speed until pale yellow & thick. Beat in vanilla. At low speed, beat in chocolate mixture until blended, add almonds. Beat egg whites until stiff but not dry. Fold into chocolate mixture in 3 parts. Pour into pan. Bake 40 – 45 min. until top is firm when touched and center is moist. Cool completely in pan. Glaze: 2 tbsp. coffee liqueur 1 tbsp. light corn syrup 2 tbsp. water 6 oz. bittersweet chocolate, chopped Combine liqueur, water and corn syrup in bowl. Melt chocolate in microwave abut 3 min. stirring till melted. Blend into corn syrup mixture. Remove sides of pan, spread over cake, allowing glaze to drip down sides. Let stand 45 min. or until set. Recipe 311 ONION MUSHROOM SOUP 2 tbsp. butter 1 large clove garlic, sliced ¼ tsp. dried thyme 2 c. thinly sliced mushrooms 1/3 c. dry sherry or red wine 1 c. Swiss cheese, shredded 5 c. thinly sliced onions 2 tsp. brown sugar 1 bay leaf ½ tsp. salt & pepper 4 c. beef broth 4 slices baguette Melt butter in large saucepan. Cook onions, garlic, sugar, thyme and bay leaf, stirring occasionally, until onions are very soft and starting to brown, about 20 min. Add mushrooms, salt & pepper. Cook, stirring until well browned, about 10 min. Add sherry and cook, scraping up browned bits, until no liquid remains. Add broth and ½ c. water; bring to boil. Reduce heat and simmer 10 min. Meanwhile, sprinkle cheese over bread slices. Broil on baking sheet, until golden. Ladle soup into warmed bowls, top with bread slices. TUSCAN GARLIC CHICKEN 6 boneless skinless chicken breasts 1 tsp. salt Freshly cracked pepper 1 tbsp. roasted garlic, finely chopped 1 red pepper, julienned 1 c. parmesan 5 tbsp. extra virgin olive oil ½ c. flour 2 tsp. Italian seasoning 1 ½ c. heavy cream ½ c. white wine ½ lb. spinach 1 lb. fettuccini Mix flour & seasonings. Dredge chicken. Brown chicken in 3 tbsp. oil. Place on cookie sheet. Bake at 375 for 10 – 15 min. until no pink remains. Cook pasta. Heat 2 tbsp. oil, add garlic and red pepper and 1 tbsp. flour, wine, spinach and cream. When spinach is wilted, add parmesan. Coat pasta with some of the sauce, top with chicken, top with remaining sauce. Sprinkle with more parmesan. LOVE POTION SALAD 1 oz. pine nuts, toasted 1 lb. grape tomatoes, ½’d 4 c. baby greens, washed ½ c. grated old cheese Dressing: 1 tsp. garlic 1 tbsp. chopped fresh basil 2 tsp. minced shallots 1 tbsp. Dijon 1 tbsp. mayonnaise 2 tbsp. parmesan cheese Salt & freshly cracked pepper 3 tbsp. aged balsamic vinegar 1 c. extra virgin olive oil In large bowl, toss salad ingredients together. Add all dressing ingredients except olive oil to blender. Whirl through. With spout in blender open, slowly add the olive oil. It should become thick and emulsify. Toss about ¼ c. dressing on salad and chill. At serving time, whisk dressing again and toss with enough to coat, but not saturate. CHOCOLATE MARSHMALLOW COOKIE BARS Base: ½ c. butter ½ c. sugar 1 tsp. baking powder 1 tsp. vanilla 1oz. unsweetened chocolate 1 c. flour 1 c. chopped toasted pecans 2 eggs, beaten Line 9 X 13 pan with parchment or spray with oil. Melt butter & chocolate together. Let cool will just warm. Beat eggs, sugar and vanilla together. Add chocolate. Then add flour mixture and nuts. Spread into pan. Set aside Filling: 8 oz. cream cheese (reserve 2 oz. for icing) ½ c. sugar 1 tsp. vanilla 1 c. chocolate chips ½ c. soft butter 2 tbsp. flour 1 egg 2 c. mini marshmallows Soften cream cheese, combine with butter, sugar and vanilla. Stir until smooth. Add egg. Spread over chocolate layer, sprinkle with chocolate chips. Bake at 350 for 20 – 25 min. till filling is almost set. Sprinkle with marshmallows. Bake 2 min. Icing: 2 oz. cream cheese 1 oz. unsweetened chocolate 3 c. icing sugar ¼ c. butter 1 tsp. vanilla milk as necessary – 1/4c. Melt butter and chopped chocolate. Stir in cream cheese and heat till all blended and smooth. Add icing sugar, adding enough milk to make a good spreading consistency. Pour over warm cake and chill. Recipe 312 ASIAN STYLE BABY BACK RIBS 1 ½ lb. pork baby back ribs 1 tbsp. garlic salt 1 tsp. Worcestershire sauce Glaze: ½ c. soy sauce 2 tbsp. rice vinegar 2 tbsp. ketchup 1 tsp. Worcestershire sauce ½ tsp. minced garlic 1 tsp. grainy mustard 4 ½ tsp. molasses 1 tsp. onion powder 3 tbsp. pineapple concentrate 2 tbsp. hoisin sauce 1 tsp. lemon juice 1 tsp. minced fresh ginger chopped green onion. Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce. Brush over meat. Place ribs on a rack in a shallow roasting pan. Cover and bake at 300 for 1 hr. until tender. In small saucepan, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to boil. Reduce heat, simmer, uncovered for 10 min. or until slightly thickened. Coat grill rack with spray,or use 425 oven. Brush ribs with some of the glaze, bake 10 min., turn and brush other side. Bake 10 min more. Serve with remaining glaze, garnish with green onions. MARVELLOUS MINESTRONE 1 tbsp + 1tsp. extra virgin olive oil 2 large carrots, diced 28 oz. can diced tomatoes 2 c. chicken broth 1 ½ c. water ¼ c. whole grain pasta ¼ tsp. pepper 2 tbsp. balsamic vinegar 1 large onion,diced 4 cloves garlic, minced 19 oz. can kidney beans, drained & rinsed 4 c. spinach, chopped ½ tsp. red pepper flakes 2 tbsp. fresh basil, chopped ¼ c. parmesan cheese In large pot over medium heat; add oil and onion and sauté 5 min. Add carrots and garlic, sauté 3 min more, stirring occasionally. Add tomatoes, beans, chicken stock and water. Bring to boil. Add spinach, pasta, red pepper flakes and pepper. Bring to boil, cover, reduce heat to simmer and cook 10 – 12 min. until pasta is cooked. Add basil and balsamic vinegar, stir and serve. Garnish with parmesan cheese. ROMAINE WITH SAUTEED PEARS 1 tbsp. red wine vinegar 1 ½ tsp. Dijon mustard 1 tbsp. olive oil 1 tbsp. butter ½ c. toasted pecan pieces 1” chunk parmesan cheese 1 ½ tsp. honey 1/8 tsp. salt 2 Bosc pears ½ head romaine, thickly sliced Whisk vinegar with honey, mustard, salt and pepper in small bowl. Slowly whisk in oil. Set aside. Cut pears in half, cut out and discard cores. Slice into wedges. Melt butter in large frying pan over med. high heat. Add pears. Saute until almost tender but still firm, 2 – 3 min. Toss lettuce with vinaigrette. Divide among 4 plates. Top with pear slices and nuts. Shave parmesan cheese over top. Serve immediately. CRANBERRY & PEAR PIE WITH ALMOND TOPPING 1 single crust pie crust 4 Bosc pears, peeled, cored & grated 3 tbsp. cornstarch 1 ½ tsp. finely grated orange rind Topping: 1 ¼ c. whole almonds, toasted 1/3 c. whole wheat flour 2 tbsp. granulated sugar ¼ tsp. salt 2/3 c. cold butter, diced 3 c. coarsely ch. Cranberries ½ c. sugar 2 tbsp. corn syrup 1/3 c.flour 1/3 c. brown sugar ¾ tsp. cardamom or cinnamon In food processor, pulse almonds until finely chopped, pulse in flours, sugars, cardamom and salt. Pulse in butter until just crumbly. Remove to bowl and toss with hands to make crumbly topping. Set aside. Fit pie pastry into 9” deep dish pie plate. Trim and flute edges. Toss together cranberries, pears, sugar, cornstarch, corn syrup, orange rind and salt. Scrape into pie shell. Top with almond topping. Bake in 425 oven for 15 min. Reduce heat to 350 and bake 40 – 50 min. until filling is bubbling and top is brown. Cool 30 min. before serving. Recipe 313 KOREAN BEEF BULGOKI 1/3 c. soy sauce 2 tbsp. dark sesame oil ¼ tsp. pepper 2 tbsp. vegetable oil 4 green onions, sliced in 1” pieces 2 tbsp. honey 4 cloves garlic, minced 1 lb. sirloin steak, thinly sliced ½ head Savoy cabbage, sliced 1 tbsp. toasted sesame seeds Stir together soy sauce, honey, sesame oil, garlic and pepper in heavy plastic zipper bag. Add thinly sliced steak; seal and massage together. Refrigerate 24 – 48 hrs. Let come to room temp. Drain off liquid, reserve. Heat 1 tbsp. oil in large skillet, Add cabbage and 2 tbsp. water and stir-fry until barely soft, about 3 min. Add onions. Stir-fry 1 more minute. Remove to platter. Increase heat to high, add remaining 1 tbsp. oil. Add meat and stir fry until no pink remains, 3 – 4 min. Stir in remaining soy mixture, cabbage and onions and cook until heated through. Sprinkle with toasted sesame seeds. Serve over steamed rice. SEARED SCALLOPS WITH JALAPENO CREAM 2 tbsp. seeded & finely chopped jalapeno 12 large scallops 1 tbsp. butter ½ c. chopped chives ¼ c. white wine Pinch cayenne 1 clove garlic, minced pinch salt & pepper 1 firm ripe avocado 1 tsp. fresh lemon juice ½ c.whipping cream Pat scallops dry with paper towels. Lightly sprinkle both sides with salt & pepper. Melt butter in large skillet. When bubbly, add scallops but don’t crowd. Cook until deep golden, 2 – 3 min. per side. Remove to plate and cover with foil to keep warm. Slice avocado in half, discard pit, remove peel. Dice into small pieces. Stir in chives, lemon juice and pinch of salt. Add wine, jalapeno and garlic to pan. Using wooden spoon, scrape up and stir in any browned bits. Boil until reduced to about 1 tbsp. Add cream & cayenne. Bring to boil, stirring occasionally until slightly thickened. Return scallops to pan, stir to coat. Spoon about 2 tbsp. sauce onto each plate. Top with 3 scallops. Spoon avocado mixture over top. PROSCIUTTO SALAD ROLLS 1 apple, preferably Granny Smith 2 tbsp. olive oil 3 c. mesclun greens 2 tbsp. lemon juice ¼ tsp. pepper 10 slices prosciutto Julienne unpeeled apple. Whisk together lemon juice, oil & pepper. Add apple and greens. Toss until well coated. Lay prosciutto slices on cutting board. Place a handful of apple at one end of prosciutto slice, allowing mixture to overhang. Roll up tightly into cigar shape. Repeat with remaining prosciutto and apple mixture. Refrigerate up to an hour before serving. To serve, cut each roll in half and place, cut side down on a platter. APPLE CREPES WITH CHEDDAR & MAPLE YOGURT Crepes: 2 egg yolks + 1 whole egg 1 tbsp. vanilla ¼ c. butter, melted + 1 tbsp. 1 ½ c. milk 2 tbsp. sugar 2 tbsp. dark rum or brandy 1 c. flour Whisk together egg yolks, egg, sugar, vanilla, rum, butter and flour and half the milk. Once no lumps remain, add remaining milk. Let stand 2 hrs. or overnight. Yogurt: ¾ c. plain yogurt Stir together and refrigerate until ready to serve. Apples: 3 tbsp. butter 1 tsp. fresh ginger ¼ tsp. salt 1 tsp. corn starch ¼ c. dark brown sugar ¼ c. vegetable oil 2 tbsp. maple syrup 3 large apples, peeled, cored & diced ½ tsp. cinnamon ¼ c. apple juice 1 ½ c. extra old cheddar In med. pan, melt butter. Add apples, ginger, salt & cinnamon and sauté until apples are fork tender, about 12 min. Stir together corn starch & apple juice until corn starch is dissolved. Add to apples along with brown sugar. Cook until sugar is dissolved and mixture has thickened, about 1 min. Lightly brush non-stick sauté pan about 8” with vegetable oil. Heat pan over med. high heat. Using a ¼ c. measuring cup, add batter to pan while swirling the pan with the other hand, to evenly coat the bottom of the pan with batter. Cook crepes on one side until lightly golden, about 1 min. Flip crepe over and brown other side about 30 sec. Continue until all batter is used. Place a heaping tbsp. of the apple mixture in the centre of crepe, fold in half and then into quarters, continuing until all crepes are filled. Place in a buttered 7 x 11 baking pan, slightly layering each on top of the next. Sprinkle with cheese and bake at 400 until cheese is melted and golden. Serve warm with a dollop of the maple yogurt. Recipe 314 MUSHROOM CHICKEN FRICASSEE 2 lbs. chicken legs & thighs 2 tbsp. canola oil 2 tbsp. minced garlic 1 lb. mushrooms, ¼” slices 2 c. canned roma tomatoes w/juice salt & pepper 1 large red onion, halved & sliced 2 tbsp. minced tarragon 1 c. shelled edamame Preheat oven to 400. Season chicken with ½ tsp. salt & ¼ tsp. pepper. Heat heavy skillet over medium high heat. Add oil. When oil is hot, add chicken, turning once, until brown, about 10 min. Transfer to plate. Drain all but 1 tbsp. fat. Add onion, garlic, mushrooms and sauté until lightly browned, 3 – 8 min. Season with ½ tsp. salt & ¼ tsp. pepper. Add tarragon, tomatoes & their liquid and edamame. Mix well. Adjust seasonings, if necessary. Top with chicken, transfer to oven. Bake until chicken is cooked through, 20 – 25 min. MUSHROOM TARTS Pastry: 2 c. flour 1 c. cold butter, diced Filling: 2 tbsp. butter 8 oz. wild mushrooms, chopped 1 c. whipping cream ¼ c. chopped green onion Salt & pepper ½ tsp. salt 1 c. cream cheese, diced 8 oz. fresh mushrooms, chopped 2 cloves garlic, chopped 1 tbsp. lemon juice ¼ c. chopped parsley Place flour & salt in food processor. Scatter over butter and cream cheese. With pulsing motion, combine till crumbs form. Remove from processor and form into ball. Chill 30 min. Pinch 1” balls from pastry and pat into small tart or muffin tins. Chill. Preheat oven to 400. Heat butter, add mushrooms and sauté until juices disappear. Add garlic and cream, bring to boil, add lemon juice green onion & parsley and season with salt & pepper. Simmer till thickened. Spoon into pastry cases. Bake 15 – 20 min. until edges are golden and mushroom filling is hot. Let stand 10 min. Remove from tins. Can be reheated at 350 for 15 min. WILD RICE SALAD 3 c. water 2 chicken bouillion cubes 1 c. green beans 1 bunch green onions, sliced 1 tbsp. sesame oil ½ tsp. dried tarragon 1 c. uncooked wild rice 4 ½ tsp. butter 1 med. tomato, chopped ¼ c. rice vinegar 1 clove garlic, minced ¼ tsp. pepper In large saucepan, bring water, rice, bouillion cubes and butter to boil. Reduce heat and cover, simmer 45 – 60 min. Drain if necessary. Transfer to large bowl and cool completely. Cook green beans. Plunge into cold water to stop cooking and keep color. Add tomato, onions and green beans to the rice; stir until blended. Combine remaining ingredients, drizzle over rice mixture and toss to coat. Refrigerate until chilled. FROZEN LEMON SOUFFLE 1 c. granulated sugar ¾ c. lemon juice (from 3 lemons) ¼ tsp. salt 1 ½ c. fresh raspberries 1 tbsp. finely grated lemon zest 8 large eggs, separated ½ c. heavy cream icing sugar for dusting Wrap outside of a 3 ½ c. soufflé dish or 4 – 6 oz. ramekins with parchment, extending 2 – 3” above rim. Secure with tape, set aside. In med. saucepan, whisk together sugar, lemon zest, juice, egg yolks and salt over med. heat. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around the edge of the pan, about 5 min. Do not boil. Immediately remove from heat while continuing to whisk. Pour through fine mesh sieve into heatproof bowl, pressing on surface with rubber spatula. Place plastic wrap directly on surface of curd and refrigerate until cool – 30 min. to overnight. In large bowl, whip egg whites until stiff peaks form. Gently fold egg whites into cooled lemon curd. In same bowl, beat cream until stiff peaks form, 1 – 2 min. Gently fold cream into lemon curd mixture. Pour into mould and freeze until firm – 6 hrs to overnight. To serve, remove parchment, top with raspberries and dust with icing sugar. Recipe 315 SHORT RIBS WITH ROOT VEGETABLES 1 ½ c. flour 6 single or 3 double short ribs About 1 ½ lbs. 2 onions in 1” dice 1 lb. carrots, in 2” pieces 1 large sweet potato, diced 2 tbsp. soy sauce 1 tbsp. chili powder salt & pepper 3 tbsp. oil 2 tbsp. minced garlic 1 c. diced celery 1 parsnip, diced Combine flour & chili powder. Season ribs with ½ tsp. salt & ¼ tsp. pepper, dredge in flour mixture. Heat pot over medium heat. Add 2 tbsp. oil, swirl to coat. When hot, shake excess flour from ribs, add to pot. Cook, turning once, until browned, about 8 min. Set ribs aside. Add remaining oil to pot; swirl to coat. Add onions and garlic, sauté, stirring 3 min. Add carrots, celery, potato and parsnip. Season with ½ tsp. salt & ¼ tsp. pepper. Add ribs, soy sauce and enough water to almost cover ingredients. Cover; cook over med. low heat until knife passes through meat easily, about 3 hrs. ASPARAGUS, BRIE & HAM CROSTINI 12 fresh asparagus spears 1/8 tsp.salt & pepper 2 thin slices prosciutto or deli ham, in strips 2 tbsp. olive oil, divided 12 slices baguette 6 oz. Brie, cut into 12 Cut asparagus into 2” lengths. Place in baking sheet lined with foil, drizzle with 1 tsp. oil, toss to coat. Sprinkle with salt & pepper. Bake at 425 for 10 – 12 min. until tender crisp. Brush both sides of baguette slices with remaining oil. Place on baking sheet. Broil 1 – 2 min. on each side until toasted. Top each slice with asparagus, ham and cheese. Broil 2 – 3 mi. until cheese is melted. QUICK PICKLED BEANS WITH GARLIC & DILL (www.sobeys.com) 2 garlic cloves, peeled 5 sprigs Compliments fresh dill 1 red or green finger chili, sliced 3 c. water 1 tbsp. pickling salt 1 tbsp.Compliments pickling spice 1 lb. green beans, trimmed 2 c.Compliments white vinegar In 2 – 2c. heatproof glass containers, place garlic cloves, pickling spice, dill and 3 – 8 slices of chili (depending on your taste). Add beans, standing upright. Set aside. Heat water, vinegar and pickling salt till salt dissolves, about 5 min. Pour hot brine into jar, filling to about ¼” below rim. Close jar firmly and refrigerate overnight or up to 4 days. May swap asparagus, carrot sticks, cauliflorets or cucumber spears for beans. APPLE GINGER CAKE Cake: 2 ¾ c. flour 1 tsp. ground ginger ½ tsp. soda 3 eggs 1 c. vegetable oil 1 c. sour cream ¼ c. chopped crystallized ginger 1 tsp. baking powder ½ tsp. cinnamon ½ tsp. salt 2 c. sugar 2 tsp.vanilla 1 ½ c. grated peeled apples Heat oven to 350. Spray 13 X 9” pan with cooking spray. Mix dry ingredients together. Beat eggs and sugar until thick and creamy, at low speed, beat in oil and vanilla until blended. Beat in flour only till combined, Add sour cream. Stir in grated apples and ginger. Pour into pan. Bake 45 min. or until golden brown and toothpick inserted in center comes out clean. Cool completely in pan on wire rack.s Icing: 6 oz. cream cheese, softened 1 tsp.vanilla ¼ c. chopped crystallized ginger 6 tbsp.soft butter 2 ½ - 3 c. icing sugar Beat cream cheese & butter at medium speed until well combined and smooth. Beat in vanilla. At low speed, beat in 2 ½ c. icing sugar, adding additional sugar if needed for spreading consistency. Frost top of cake. Sprinkle with finely chopped ginger. Serve at room temperature. Refrigerate leftovers. Recipe 316 HERBED CHICKEN PASTA 8 oz. linguini 4 large garlic cloves, minced ¼ tsp. pepper 1 c. packed torn fresh basil or dill 1 ½ c. cherry tomatoes, halved 1 c. small fresh mozzarella balls, Or cubed mozzarella 2 tbsp. red wine vinegar ½ tsp.salt 6 tbsp. extra virgin olive oil 2 c. shredded cooked chicken 1 c. thinly sliced red onion ½ c. crumbled goat cheese Cook pasta according to package directions. Drain. Meanwhile, whisk together vinegar, garlic, salt & pepper in large bowl. Slowly whisk in oil. Stir in ½ c. of the basil. Gently stir in remaining ingredients, except for ½ c. basil. Toss hot linguini with chicken mixture and top with remaining basil. ASIAN STYLE CHICKEN APPETIZERS 3 tbsp. Asian sesame dressing 1 tbsp. mayonnaise 1 ½ c. finely chopped cooked chicken 8 snow peas, chopped 2 green onions, sliced dash freshly ground pepper ¼ c. dry roasted peanuts, chopped Whole grain crackers, snow peas, cherry tomatoes Combine dressings in bowl until well blended. Add remaining ingredients, except for crackers, snow peas, cherry tomatoes and peanuts. Spoon 1 tbsp. of the chicken mixture onto crackers, or opened snow peas or hollowed out cherry tomatoes, Garnish with finely chopped peanuts. HOT & SOUR SHRIMP SOUP 340 g pkg. frozen uncooked large shrimp, peeled 900ml carton chicken stock 14g pkg. dried oyster mushrooms 2 tbsp. minced fresh ginger 3 tbsp. vinegar 1 tsp. sugar ¼ tsp. hot chili flakes 1 tsp. dark sesame oil 1” thick bundle rice stick noodles 2 green onions, sliced Thaw shrimp according to package directions, peel. Combine broth, mushrooms and ginger in large saucepan. Stir in vinegar, sugar, ¼ tsp. chili flakes and sesame oil. Bring to boil. Break noodles so they are about 4” long. Separate and add to soup. Simmer, uncovered for about 4 min, stirring often to keep noodles separated. Stir in shrimp. Cover and continue simmering only until shrimp are bright pink and noodles are tender, about 3 min. more. Taste and add more chili flakes or sesame oil, if you like. Garnish with onions. WHITE CHOCOLATE-ESPRESSOTIRAMISU ½ c. hot water 1 tbsp. sugar 6 sq. white chocolate ½ c. sugar 1 tsp. vanilla 2 – 5.3 oz. pkg. giant ladyfingers 2 tbsp. instant espresso ½ c. coffee liqueur, such as Kahlua 475g marscapone cheese 500 ml whipping cream cocoa powder for dusting In shallow pie plate, stir water and espresso with 1 tbsp. sugar until dissolved. Add liqueur and set aside. Coarsely chop chocolate and place in microwave safe bowl. Microwave on medium, stirring 30 sec., for about 2 min. Stir until completely melted. Let cool slightly. Meanwhile, place marscapone cheese in large bowl, stir in 1/3 c. sugar and vanilla until smooth. Stir in melted chocolate. In another large bowl, beat cream until soft peaks form, about 3 min. Stir ¼ of the cream into cheese mixture, then gently fold in remaining cream. Working with half of the ladyfingers, soak both sides of each in espresso mixture. Place flat side down in a 9 X 13 baking dish. Don’t worry if there are gaps, the cream mixture will fill it in. Spoon half of the cheese/cream mixture over and spread to cover. Soak remaining ladyfingers in espresso mixture and lay then on top. Pour any leftover espresso mixture over. Cover with remaining cheese mixture. Lightly sift cocoa over top. Cover with plastic wrap and refrigerate at least 6 hrs. Keeps well for up to 5 days. Also freezes well, simply wrap in double thickness of foil and freeze for up to 3 months. Defrost in refrigerator before serving.
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