Stories 1 to 5 of 42  
2/10/2010
Greek Feta Dip - for watching the Winter Games!
Wednesday, February 10, 2010
Ingredients: ½ lb.    Greek feta ½ cup  Mayonnaise ¼ cup  Sour Cream 1 Tsp.  Honey Fresh cracked pepper to taste Optional- to turn this into a picante dip simply add finely chopped  fresh red chilli peppers to taste.   Method: In a bowl, crumble the feta using a fork. This dip can be made in a food processor for a smoother texture or whisked together in a bowl. When the feta is finely crumbled, add the remaining ingredients and continue blending until there is a smooth consistency. Should you wish to have it spicy, add the chilli peppers at the beginning when crumbling the feta. Can be stored up to a week in the fridge.
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2/3/2010
Basic Veloute Sauce
Wednesday, February 3, 2010
Ingredients: 3 Cups   Chicken stock 2 Tbsp   Butter 2 Tbsp   flour Salt and white pepper to taste Optional - 3 Tbsp whipping cream to jazz it up.   Method:  Heat the chicken stock on medium heat to a simmer. In another sauce pan on medium high heat , melt the butter then add the flour and stir in until it forms into a paste (called a roux). Using a whisk, slowly add all of the chicken stock into the roux and continue whisking until it  thickens. Season with salt and pepper to taste. This is a basic veloute sauce which may be enriched with some whipping cream. Should whipping cream be added, continue to stir and simmer until sauce thickens.  
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1/14/2010
Pacific Cod en Papillote
Wednesday, January 13, 2010
Ingredients: 1 lb,     Pacific Cod fillet 1 ½ Tbsp. Butter 1/3 Cup           Thin strips carrots 1/3 Cup           Thin strips onions 1/3 Cup           Thin strips celery 5-7                                   Shitake mushrooms sliced 1 Tbsp.           White wine 2 Tbsp.            Mixture of fresh equal amounts chopped parsley, cilantro and dill. Sea salt and white pepper to taste   Method: For this recipe you will need two pieces of parchment paper 12 by 16 inches, or you could substitute with aluminum foil. Fold the parchment paper in half and cut out half a heart, so that when you fold it out it will be in the shape of a heart. Cut the cod into 2 - ½ pound portions and season with salt, pepper and coat with wine, then set aside. Place a frying pan on medium heat, then melt ½ Tbsp butter and sauté carrots, onions, celery and shitake mushrooms until just tender. Open the parchment paper to form a heart and on one side place half of you ingredients. Place the carrot, onions, and celery first, and then the fish on top followed with the herb mixture on top ...
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1/6/2010
Fresh Tomato Garlic Sauce
Wednesday, January 6 2010
Great with gnocchi   Ingredients: 6 fresh  Roma tomatoes peeled and seeded 6-8 large  Garlic cloves  sliced ¼-1/3 Cup   Extra virgin olive oil 2 Cups  Water 2 Tbsp.  Chicken stock powder 2 Tbsp.  Fresh chopped parsley Salt and pepper to taste   Method: In a large sauté pan on medium heat, add the olive oil, garlic and the tomatoes. Season lightly with salt. Cook for 2-3 minutes then add the chicken stock, a cup and a half of the water and the parsley. Continue cooking uncovered while pressing down on the tomatoes until they puree. Cook for 20 minutes and add the additional water if needed. When the tomatoes have taken on a smooth consistency and the sauce has thickened, season with salt and pepper to taste. Serve over your favourite pasta.
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12/16/2009
Crème Brulee with Maple Syrup
Wednesday, December 16, 2009
Makes 6 ramekins   Ingredients: 2 Cups  Whipping cream (Heavy cream) 4 Large Egg yolks 1/3 cup White sugar 2 Tsp. Pure vanilla extract ¼ cup   Dark maple syrup   Method: Whisk the egg yolks in a bowl with the white sugar till well blended. In a small pot on medium heat, bring the cream to 150 F, or when you see the first bubbles, remove from heat. Then slowly combine the cream with the egg mix. You want to temper the eggs in the beginning by adding a little cream at a time. Lastly, add the vanilla and stir. Skim off any foam before equally filling 6 ramekins. Place the ramekins in a baking pan and add hot water till it reaches half way up the ramekins. Carefully place in a pre-heated oven at 325 F for 30 - 35 minutes. To check for doneness, shake the ramekin and if the crème brulee appears like jell-o it’s done. Remove them from the water bath and refrigerate for 6 hours or over night to set. Serve with 2 teaspoons of maple syrup on top.
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