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2/10/2010
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
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
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
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
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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