Chef K Live

The Carinval Dream

2012-01-16T13:47:00.001-08:00

Everybody dreams, the exotic ports, the extreme sunsets or sunrises, food that makes one shiver because it’s so good. The vacation of a life time, but what do choose? That all inclusive hotel on a warm water beach, the Yucatan vacation that no one else has ever had or the cruise that just keeps you smiling day after day.
So after many long hard hours of work I chose the dream to come true for my family and booked a cruise on the Carnival Dream, one of Carnivals largest and most well appointed cruise ships.

Carnival Dream Highlights
•Gross Registered Tonnage - 130,000 •Length - 1,004 feet •Beam - 122 feet •Beam at Pool Decks - 158 feet •Maximum Draft - 27 feet •Number of Guest Decks – 13 •Passenger Space Ratio – 36 Capacity (2 persons per cabin) - 3,646 Capacity (including upper berths) - 4,631 Staff - 1,367 Speed - 22.5 knots

Wow what a ship is the feeling that you get when you first approach it docked at the terminal in Cape Canaveral Florida. (The above picture was taken in dock at Cozumel Mexico) This ship has it all no matter what the age of her guest there is always something to do 24 hours a day. As a low budget cruise you really can save huge dollars by choosing Carnival. There is of course the casino, live entertainment, a variety of musicians plying their trade (some whom were very good) a small variety of guest participation events, this ship has waterslides (the reason I booked it for the grandkids) and live entertainment in the main theatre (which lacked the entertaining part of the description). After the “Welcome the Board” show who really wanted to return?

This blog but however is about food and service. So let’s first begin with the service, the staff on The Dream are beyond excellent. Everyone seems to be truly concerned with the guest and that the guest is enjoying every minute of their stay upon the ship.

From the Captain to the bus person assigned to your nightly dining table they want you to leave with memories that will last your life time or at least until you want to cruise again and hopefully choose The Dream.

(Chef K and the Captain upon the bridge of The Dream).

The matire d’ can be found checking with every table at all meals being sure that each guest is receiving the service standard that Carnival has set as a minimum for their guests. You are sure to find exceptional service staff in all departments of the ship. Why we even had a server named Lady who actually got Dianna up and dancing in front of the entire dining room. Something I could not do after 35 years of marriage. But look and see isn’t she having fun on the “Fun Ship” with Lady the server?

Carnival is dedicated to the “Fun” on their ships so they work hard to give every customer and enjoyable experience. But seemly in doing so they forget the customer wants to partake in much of what is happening. They seem to believe it is better to entertain the guest than allow the guest to partake, they have karaoke for we who cannot sing but think we are the next American Idol (more like William Hung than Ruben Studdard). Waterslides for all, a variety of pools and hot tubs, special clubs for young children, tweens, teens and adults of all ages. Giant chess sets on either side of deck for those who need to relax and clear their minds (LOL).

So then when hunger strikes after all the fun where is the food, The Carnival Dream has many options for those hunger pangs. Upon the Lido deck you can find a deli and Tandoori buffet at the aft of the ship, and mid ship on the same Lido deck you’ll find two buffet lines, a pizza shop, and burger and hot dog barbeque as well as a pasta restaurant aft ship one deck up. Along with many bars to quench any kind of thirst. The food here is comparable to most QSR (quick service restaurant)restaurants and other than the Tandoori buffet most QSR restaurants far surpass the quality that is served on the Dream.

All the QSR’s upon The Dream use mostly prepackaged and frozen products, you’ll find heat and serve products at breakfast such as the breakfast sausage links (micro wave type sausages) powder eggs for the buffet line although you can get a fresh made omelette and fried eggs upon request. Premade frozen breakfast Danish the just bake and serve type.

The pasta house and buffet lines seem like the place to use up the leftovers from the two main dining rooms, The Scarlett and The Crimson. Here you have the option of having a set dinner reservation in the Scarlett or Carnivals “Your time dining” in the Crimson. Don’t try to have dinner in the Scarlett you will be turned away rather curtly as we were with a “Your not allowed to eat here” by the matrie d’ so you make your way up to the Crimson and wait up to an hour for a table. When booking on The Dream I made the false assumption the “Your time dining” was the same as NCL’s “Freestyle dining” unfortunately it is no where near similar. Your time dining basically means you wait until the reservation guests are served.

After experiencing the food you may want to wait. As a chef with a masters degree I clearly understand how very difficult it may be to feed a small city several times a day, no easy task. Some times quality must be given over to need to turn tables so all may be fed in a timely fashion. The basic attempt in both main dining rooms is to provide a three course dining experience. Menu’s feature standard selections from hamburgers and chicken tenders to comfort food selections to the usual dinner features, steak, chicken and salmon. There was a daily attempt at a more unusual appetizer, frogs legs, escargots or alligator.

I tried the alligator fritters on the second night they came raw in middle without the batter being fried, the apology given by the martie d’ “so sorry one out of five isn’t bad though” yes one bad meal is a bad meal, the same time raw chicken was served to one of my guest and not a word was mentioned regarding it. Feeding many people should never mean cutting corners or reducing the quality of service and never, never, never drop culinary standards to serve good and safe food. Consuming both the raw alligator and chicken could lead to serious illness and the standards should very high to assure this does never happen.

The dinning rooms main proteins (chicken, beef tenderloin, prime rib, etc. ) are by far the lowest of USDA Standard. (The steak house does offer a higher standard which we’ll discuss later) Having an opportunity to visit the main galley and inspect the freezers most of the proteins are USDA Standard many contains a 17% Neti Pot saline solution. This solution contains water, baking soda and salt and is injected into proteins to “tenderize” them. The original use of this “pump” was to give turkeys that self basting method and prevent the white turkey meat from drying while roasting. It has become popular with chicken producers as well and so too with beef producers to sell the much inferior USDA Standard cuts of meat. Often used in cow meat because of poor fat marbling within the cuts.

USA and Canada have similar rating for beef depending on fat marbling or content with the primal cuts. The finest in both countries is “Prime” going down the scale from there is USDA Choice or Canada’s AAA next is USDA Select or AA in Canada then USDA Standard of Canadian single A. In addition to the grades for youthful cattle, Canada also has quality grades for mature animals. Bulls are assigned an E grade and cows are placed into one of four D grades. Canada’s D1 grade requires excellent carcass muscling, firm white or amber fat and less than 15 millimeters (mm) or just over 9/16th of an inch fat depth. D2 requires medium to excellent muscling, white to yellow fat and less than 15 mm fat depth. The D3 grade is assigned to carcasses with low levels of muscling while D4 grades indicate a fat depth of greater than 15 mm. It is also possible to purchase ungraded Canadian beef.

The less the fat content the tougher the cut will be when cooked unless it is larded or tenderized through a marinating process or injected with a pump of some kind, as used in The Dreams cuts of beef.

So why is this not a good thing? The use of this pump is very similar to what the ancient Egyptians’ used to mummify bodies with. The results are the soda reacts with the beef and loosens the proteins leaving a mushy or gummy substance instead of a DELICIOUS TASTING piece of meat. Pump also allows the risk of bacteria growth, gives all proteins a soapy and salty taste, additional seasoning usually results in a food that is far too salty in taste. As was the case with my wife filet migon on our third dining night. As well as the prime rib on the last night. A perfectly cooked piece of pumped steak still becomes uneatable because of the chemical reaction. USDA Standard meat generally is good for braising or slow cooking other meat that may be pumped are the final USDA grades which are Commercial, Utility and Canner. To attempt to pass it off as a quality meal is by far letting your customer’s way down.
Breakfast in the main dining room The Scarlett also provided a far inferior experience.

Eggs Benedict a all time favourite , looks good!!!! The English muffins were left on a steam table until a knife could not cut them, the instant hollandaise sauce was placed beneath a salamander until the sauce was hard and dry and they were cold as well. Notice to the heat and serve sausages, the same sausages used in the buffet restaurant which they usually chopped and fried with over cooked onions. Breakfast menu in the Scarlett remains the same daily.

Now let us discuss The Dreams steak house called The Chef’s Art. Here the standard definitely was much higher. The primal beef cuts are USDA Choice equal to AAA in Canada. Only 2% of all beef slaughtered in the US are graded as Choice. There will be no need to pump such beef and The Dream does not.

All course are well presented, the Escargot Bourgogne presented on brioche with a creamy garlic dipping sauce.

Or the Sashimi style tuna tartare.

Both appetizers were excellent and any chef would be proud to serve these. The next course was a soup or salad. I choose the Lobster Bisque while Dianna and Tim both had the house Spinach salad.

So we are really happy at this point and I decided to book a reservation for all eight of us in our party for the next night. A little premature as we had not had our entrees at this point. After a 15 minute wait the entrees arrived and again they looked very tempting. Everything was good exactly as ordered and the flavours were blended with a professional steak house chef’s skill. Again Dianna and Tim both had the lobster and petite filet.

While I choose the rack of lamb.

Again this meal had all the making of a great dinner, but one mouthful changed the whole experience, everything was very cold, the plate themselves were as if they came straight from the refrigerator. The onions beneath the lamb medallions were cold slices (which are supposed to be grilled, see any grill marks)? The little crock pot again was cold as ice and the contents therein matched, Roasted potatoes and vegetables. This of course is an additional charge upon the Dream and should have been removed from our bill as no food was replaced with hot food. We did receive a phone call from guest services inquiring about the meal and when told they choose to do nothing.

The Dream offers many experiences and the service staff as I have said are very attentive and did all they can in their power to keep you happy, like “Lady” our Crimson server. But in my opinion they fail hugely in all they’re restaurants.

Manhatten Clam Chowder

2011-09-22T17:44:00.000-07:00

By very special request.

5 cups water
3 dozen chowder (quahog) or cherrystone clams, scrubbed
5 slices bacon, finely chopped
1 large onion (12 ounces), finely chopped
2 large carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 pound all-purpose potatoes (3 medium), peeled and finely chopped
1/2 bay leaf
1-1/4 teaspoons dried thyme
1 Tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon ground black pepper
1 can (28 ounces) plum tomatoes
2 Tablespoons chopped fresh parsley
1 teaspoon celery salt

In nonreactive 8-quart saucepot, heat 1 cup water to boiling over high heat. Add clam and heat to boiling. Reduce heat; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.

When cool enough to handle, remove clams from shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into bowl.

In same clean saucepot, cook bacon over medium heat until browned; add onion and cook until tender, about 5 minutes. Add carrots and celery; cook 5 minutes.

Add clam broth to bacon mixture in saucepot. Add potatoes, remaining 4 cups water, bay leaf, thyme, Worcestershire, Tabasco and pepper; heat to boiling. Reduce heat; cover and simmer 10 minutes. Add tomatoes with their liquid, breaking them up with side of spoon. Simmer 10 minutes longer.

Stir in chopped clams and heat through. Discard bay leaf and sprinkle with parsley. Taste for seasoning; add salt as needed.

Corky's Lasagna Giardino

2011-08-23T14:38:00.000-07:00

1 cup onions diced
1 cup celery diced
3 tbsp garlic minced
1 tsp red pepper flakes (crushed)
3 cups tomatoes (cherry)
28 oz pasta sauce your favourite brand
2 tbsp Italian seasonings (oregano, parsley, basil, rosemary)
2 eggplants (medium sized - not peeled)
2 zucchini
2 sweet potatoes
5 carrots (peeled)
1 lb Portobello mushrooms
2 red bell peppers
1 lb spinach wilted & drained
2 cups ricotta cheese
2 eggs
2/3 cup sour cream
1 cup each of cheese (Provolone, mozzarella, brick, gouda)
1 Lb fresh lasanga pasta sheets
olive oil, salt and pepper

In a large pot add 2 tsp olive oil - add onions, celery, garlic and cook till onions are transparent. Add pepper flakes and tomatoes and simmer over low heat. Add your pasta sauce, herbs and continue to simmer while you create the remainder of the dish.

Take Eggplant and slice horizontally (all vegetables are done on horizontal cuts) slicing approximately 1/4" thick - place in a large dish cover with kosher salt and place a layer of plastic wrap over top of the eggplant - place a heavy object on top to weight the eggplant. Leave this until you can see a remarkable amount of fluids at the bottom of the dish. Approximately 50 minutes to and hour and a half. Wash the eggplant and pat dry.

Cut the remainder of your vegetables - zucchini, sweet potato and carrots in the same horizontal fashion approximately 1/4" thick. Along with the mushrooms - place all of your vegetables in a large bowl and cover with a generous amount of Extra Virgin Olive oil, salt and pepper to taste. The Red Peppers can be roasted whole and then cleaned and cut into segments after grilling. Preheat your grill (indoor or outdoor - if using outdoor I sometimes try to add some hickory or mesquite smokiness to it) the grill should be close to 400 degrees.....place all of the vegetables on the grill - turning after 4-5 minutes or until a nice char has been made. Remove vegetables to a sheet pan to cool.

Blend the ricotta, eggs, and 2/3rds of the mixed cheese along with the spinach.

In a large 8 x 13 baking pan add 1/2 cup of your sauce to the bottom of the dish and spread evenly over the bottom. Arrange your eggplant over the bottom of the dish, place a layer of pasta on the eggplant. Using one half of your vegetables (except the zucchini and squash) layer them over top of the pasta - using 1/3 of your sauce cover with sauce and then with the cheese. Your next layer will be the zucchini and squash. Repeat with your roasted vegetables-pasta - sauce and cheese mixture – finish with the final 1/3rd of mixed cheese, bake in 350 degree oven until cheese is bubbling and melted. Allow to rest 10-15 minutes before slicing and enjoying.

Northren Ontario Wild Rice Soup

2011-04-28T14:28:00.000-07:00

SOUP

1 lb. brisket of beef
2 large raw beets
1 large carrot
½ small cabbage head
1 large potato
1 large or 2 medium tomatoes
½ large onion
1 tbsp thyme
salt and pepper to taste

Boil beef in 6 to 8 cups of water to get stock. Slice vegetables or cut in shoestring-size. Add all ingredients except potato to the stock. Simmer for 2 hours or until tender.15 minutes before done, add potato.

Season with salt and pepper, using an immersion blender puree until smooth.

WILD RICE

1 cup long grain brown or white rice
1/2 cup wild rice
1 Tbsp. dried parsley flakes
2 tsp. Chef K Herb Mix
1 tsp. dried thyme leaves
1/2 tsp. tarragon leaves
1/8 tsp. white pepper
1/2 tsp. salt

Mix ingredients and store in an air-tight container in a cool, dry place. This makes one side dish. You can multiply ingredients to make more mixes.

3-1/4 cups water
Long Grain Wild Rice Mix (about 2 cups)

Bring water to boil in a medium saucepan. Add Rice Mix, cover pan, reduce heat, and simmer for 50 minutes. Remove pan from heat, and let sit for 10 minutes before fluffing with a fork.

GARNISH
Sour cream
Fresh carrot strings or curls

Make the soup according to the instructions, begin rice half way through simmering the soup. Plate the soup, top with the rice blend and garnish with sour cream and carrots.

Hot Cross Buns

2011-04-22T04:17:00.000-07:00

3/4 cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 egg yolk
2 tablespoons water

Glaze
4 tablespoons water
4 tablespoons sugar
1/2 teaspoon vanilla

Cross Glaze
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 teaspoons milk

Directions
1.Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in a mixer, knad for 1 minute.

2.Add currants and spices. Knead for six minutes. Allow to rise to twice it's size. Punch down and allow to rise a second time.

3.Punch down on floured surface, cover, shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.

5.Mix egg yolk and 2 tablespoons water. Brush on balls.

6.Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.

7.Mix glaze and brush on buns while hot.

8.To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.

TRIPLE RISOTTO

2011-04-15T17:31:00.000-07:00

Rissotto Texeira

2 tablespoons butter
1/2 pound mushrooms, cut into thin slices
2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
1 tablespoon cooking oil
1/2 cup chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped parsely

1. In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.

2. In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

3. Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.

4. Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.

BEEF RISSOTTO

1 onion, minced
1 garlic clove, minced
1 red pepper fine diced
¼ cup extra-virgin olive oil
¼ cup chianti classico
¾ pound beef tenderloin, cut into thin strips
2 cups carnaroli rice
8 cups beef broth, heated
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper

In a wide sauté pan, cook the onion, garlic and pepper in the olive oil for 5 minutes over medium heat. Add the Chianti and beef; cook 10 minutes until the beef is browned. Add the rice; cook 2 minutes, stirring, then start adding the hot broth by the cup, adding more only when the previous addition has been absorbed. Continue in this way, stirring, cooking, and adding broth, until the rice is al dente (you may not need all the broth). Fold in the cream, butter, Parmigiano, salt, and pepper, and serve hot.

SWEET PEA & SHRIMP

3/4 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and shells reserved
7 cups water
1 1/4 teaspoons salt
1 cup thawed frozen baby peas (5 oz)
1/4 cup chopped fresh chives
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon black pepper
1 medium onion, finely chopped
3 tablespoons unsalted butter
1 1/3 cups Arborio rice (9 oz)
3/4 cup dry white wine

Bring shrimp shells and 7 cups water to a simmer and keep at a bare simmer, covered.

Toss shrimp with 1/2 teaspoon salt, then chill, covered.

Toss together peas, chives, zest, and pepper in a bowl.

Cook onion in butter with remaining 3/4 teaspoon salt in a wide 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.

Strain the broth, discard the shells, reserved the broth hot.

Add rice and cook, stirring, 2 minutes. Increase heat to moderate, then add wine and cook, stirring, 1 minute. Stir in 1/2 cup simmering shrimp broth and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. Add shrimp and pea mixture and continue to cook, stirring and adding more broth as necessary, until shrimp are just cooked through, 3 to 5 minutes. (You may have some broth left over.) Season with salt and serve risotto immediately.

Moroccan Chick Pea Soup

2011-04-11T16:09:00.000-07:00

One of the tastiest soups (stews) you have ever tried, and vegan too.

1 1/2 cups dried chickpeas
8 cups vegetable stock
1 (35-oz) can whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
1 carrot finely chopped
3 tablespoons unsalted butter
3 tsp Moroccan spice (follows)
2/3 cup chopped fresh cilantro
4 cups vegetable broth
1 cup lentils
2 oz dried cous cous
1/2 cup chopped fresh parsley

Soak chickpeas in water to cover by 2 inches 8 to 12 hours.

Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).

Coarsely purée tomatoes in a food processor.

Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add spice blend and cook, stirring, 3 minutes.

Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.

Stir in cous cous and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

Moroccan spice

2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

Preparation:
Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place.

Happy Birthday Sundae

2011-04-03T10:48:00.000-07:00

119 years ago the ice cream sundae was said to be created in Ithaca, NY. (1892) a soda fountain proprietor (Chester C. Plattalong) with a preacher (Reverend John M. Scott) topped a scoop of ice cream with sweet syrup and candied cherry, then named it after the Sabbath (Sundae without the Y)Ice cream parlors or soda fountains manned by soda jerks (for real, like the one who topped the Reverends two bowls of vanilla ice cream DeForest Christiance) have been creating wonderful frozen treats since. Dairy Queen after all is nothing more than the most successful soda fountain ever. The name "sundae" was created in response to the "Blue Laws" which said that ice cream sodas could not be sold on Sundays because they were to "frilly." Religious people didn't want the righteous sucking on straws on Sunday apparently. Even the sundae is not without controversy it seems Two Rivers Wisconsin also had an ice cream topped with sweet syrup in 1891 so they also claim it as they're creation. The town of Evanston, Illinois claims to have originated the name or phrase - ice cream sundae. Again religion got in the way of a good thing so the ice cream fountain found away around the law "No serving of ice cream soda's on Sunday" The sundae originated at Garwoods' Drugstore so people could continue getting their ice cream treats, some creative person turned the soda less soda into a sundae instead. The most famous of all sundaes of is the banana split, a new tropical fruit introduced to the US in the early 1900's. A young drugstore employee named David Strickler is said to have concocted the first banana split in 1904 in the drugstore's soda fountain in Latrobe, Pennsylvania. Walgreen's is credited with popularizing it by promoting the early banana splits in its soda fountains.

Top any of ice cream recipes with nuts, M&M's, chocolate pieces, whipped cream, maraschino cherries or any one of the following syrups:

Blueberry Topping

1 pint fresh or frozen blueberries
1/2 cup water
1/4 cup big chief granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons cold water

In a medium saucepan over medium-high heat bring blueberries, water, Big Chief granulated sugar, and lemon juice to a boil. If using fresh blueberries reduce heat and simmer 1-2 minutes or until berries soften. If using frozen berries, there is no need to simmer.

In a small bowl, combine cornstarch and water.

Add to blueberry mixture and cook over low heat 1-2 minutes more, stirring until thick and smooth. Serve hot or cold.

BUTTERSCOTCH SAUCE

4 tb Unsalted butter; melted
1/2 c Dark brown sugar
1/3 c Light corn syrup
1/3 c Heavy cream

SIMMER THE FIRST THREE ingredients 10 minutes. Let cool 5 minutes.
Stir in the cream until smooth. Makes 1 1/4 Cups

Pineapple Topping

1 small pineapple
3 tablespoons brown sugar
1 tablespoon lime juice
1 pint vanilla ice cream

1. Cut the top and bottom off the pineapple. Slice away the skin and
cut into quarters. Remove the core. Cut the pineapple quarters into
1/2-inch slices.

2. Place a nonstick skillet over medium-high heat. When hot, add the
pineapple, brown sugar and lime juice. Cook a few minutes until the
pineapple is warm and the juices are lightly caramelized.

3. Spoon the pineapple into bowls and top with a small scoop of ice
cream

Chocolate Topping

1/2 cup butter
4 ounces unsweetened chocolate
3 cups sugar
1 can condensed milk

Melt butter and chocolate in top of double boiler. Stir in sugar gradually about 4 tbsp. at a time.

Add milk slowly. Cook until smooth and satiny.

Heat as need to pour over ice cream, pound cake, etc.

Stores well in refrigerator for a long period of time

Caramel

1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
1 cup light corn syrup
2/3 cups Butter
1 1/3 cups whipping cream

Combine all ingredients except whipping cream in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (15 to 20 minutes). Stir in whipping cream; continue cooking 1 minute. Cool 5 minutes. Pour mixture into 5 (8-ounce) jars. Cool 15 minutes; cover. Store refrigerated.

To serve, remove cover. Microwave on HIGH, stirring every 30 seconds, until warm (30 to 60 seconds).

TIP: Tie ribbon on jars and attach gift tags with serving directions.

Makes 5 (8-ounce) jars

BLUEBERRY ICE CREAM

3 cups 750 ml cream light half & half

2 tbsp 30 ml flour

2 tbsp 30 ml water

3 3 egg yolks

1 cup 250 ml sugar

1-2 tsp 8 ml white vanilla extract

1-2 cups 375 ml blueberries

In a double boiler, scald the cream. Blend the flour with the water and add to the cream. Beat the egg yolks with sugar, slowly add to the cream with the extract. Cook, stirring constantly until mixture thickens. Remove according to directions of ice cream maker.

YIELDS 6 C (1 1/2 L)

CAFE MINT ICE CREAM

4 cups 1 L half & half cream

1-2 tbsp 28 ml instant coffee crystals

1 cup 250 ml sugar

4 4 egg yolks

2 tsp 10 ml mint extract

In a double boiler scald the cream with the coffee crystals. Beat the sugar together with the eggs. Slowly add to the cream. Cook until thick, stir the mint extract and cool, chill then freeze according to directions of ice cream maker.

YIELDS 5 C (1 1/4 l)

DIANNA'S MAPLE WALNUT ICE CREAM

3 cups 750 ml cream half & half

2 tbsp 30 ml flour

3 tbsp 45 ml maple syrup

3 3 egg yolks

1 cup 250 ml maple sugar

1-2 tsp 8 ml maple extract

2 cup 125 ml walnuts broken

Scald the cream in a double boiler. Blend the flour into the maple syrup and add to cream. Beat the egg yolks with the sugar and add slowly to cream. Cook stirring constantly until mixture is thick. Remove from heat, cool, chill and freeze according to directions of ice cream maker. When mixture is frozen to a slush stage add the nut and continue to freeze.

YIELDS 5 C (1 1/4 L)

FRENCH VANILLA OR CINNAMON ICE CREAM

4 cups 1 L cream medium

1 1 vanilla bean *

5 5 egg yolks

: cup 180 ml sugar

Scald the cream with the vanilla bean in a double boiler. Beat the egg yolks with the sugar, slowly beat into the cream and cook stirring constantly until thick. (Do not over cook or eggs will cuddle.) Discard vanilla bean. Remove from heat, cool, chill and freeze in ice cream maker according to directions.

*For cinnamon ice cream exchange a cinnamon stick for the vanilla bean.

YIELDS 5 C (1 1/4 L)

FRESH PAPAYA SORBET

: cup 180 ml sugar

: cup 180 ml water

3 tbsp 45 ml lemon juice

3 tbsp 45 ml lime juice

2-2 cups 625 ml papaya puréed

In a sauce pan heat the sugar and water. Stirring constantly bring to a boil. Remove from heat cool to room temperature. Combine the syrup, lemon and lime, chill to very cold. Stir in the papaya. Pour into a ice cream maker and freeze according to the manufactures directions.

YIELDS 4 CUPS (1 L)

FROZEN CHOCOLATE ZABAGLIONE

6 6 egg yolks

2 cup 125 ml sugar

2 oz 60 gr semi sweet chocolate

a cup 80 ml cream sherry

3 cup 60 ml heavy cream

In a double boiler over low heat, beat the egg yolks with the sugar until foamy.

Melt the chocolate in a second double boiler. Add the sherry and cream. Slowly pour the chocolate mixture into the eggs. Whisk continuously until mixture thickens, cool then chill. Pour into a ice cream maker and freeze according to manufacturers instructions.

SERVES 4

FROZEN RASPBERRY KIWI SOUFFLE

2 cups 500 ml raspberries

3 cup 60 ml sugar

2 tbsp 30 ml unflavoured gelatin

2 tbsp 30 ml water cold

3 tsp 2 ml salt

6 6 egg whites

2 cups 500 ml whipping cream

1-2 cups 375 ml kiwi pared, chopped

Purée the raspberries in a food processor, strain to remove seeds. Place in a sauce pan and reduce to 3 cup (60 ml) of sauce. Add the sugar, gelatin which has been softened in the water and salt. Cool to room temperature. Whip the egg whites until stiff and dry. Whip the cream and fold into the egg whites. Fold in the sauce and kiwi. Pour into a 8 cup (2 L) souffle dish with a 6" (15 cm) foil collar. Freeze 6 hours or overnight. Remove collar and serve.

SERVES 6

KIWI MANGO SORBET

: cup 180 ml sugar

: cup 180 ml water

1-2 cups 375 ml kiwi's pared, diced, puréed

1-2 cups 375 ml mango purée

3 cup 60 ml lime juice

In a sauce pan combine the sugar and water. Bring to a boil then remove from heat and cool, then chill. Blend the kiwi, mango and lime juice together, chill. Then blend with the syrup. Freeze in a ice cream maker according to manufacturers directions.

YIELDS 4 C (1 L)

LEMON SHERBET

2 cup 125 ml lemon juice

2 cup 125 ml sugar

2 cups 500 ml milk

Mix the lime juice with the sugar in a sauce pan. Place over medium heat and boil for 2 minutes. Cool and chill. Add the milk. Pour into a ice cream maker and freeze according to manufacturers instructions.

YIELDS 3 C (750 ml)

MARSHMALLOWS FUDGE ICE CREAM

2 oz 60 gr semi sweet chocolate chips

2 cups 500 ml marshmallows miniatures

2-2 cups 625 ml cream half & half

3 3 egg yolks

: cup 180 ml sugar

2 tsp 10 ml vanilla

In a double boiler melt the chocolate, marshmallows and scald the cream. Beat the egg yolks with the sugar and slowly add to the cream with the vanilla. Cook until thick, cool, chill then freeze according to directions of ice cream maker.

YIELDS 6 C (1 1/2 L)

NEAPOLITAN BOMBE

2 quantity 2 orange chocolate sherbet

2 quantity 2 strawberry banana ice cream

2 quantity 2 pineapple sherbet

Invert a 2 quart bombe mold in a bowl of ice. Line the top and side with the orange chocolate sherbet, followed by a layer of strawberry banana ice cream. Finish with pineapple sherbet. Place the lid on the mold or cover with wax paper. Freeze 4 6 hours. To unmold dip the mold quickly in hot water, turn out on a serving platter.

SERVES 8

ORANGE CHOCOLATE SHERBET

2 oz 30 gr semi sweet chocolate

2 tbsp 30 gr cocoa powder

1 cup 250 ml sugar

2 cups 500 ml orange juice

4 cups 1 L milk

Mix the cocoa, sugar and orange juice. Boil 5 minutes. Add milk and boil 7 minutes. Cool. Freeze in ice cream maker according to manufacturers directions.

YIELDS 6 C (1 1/2 L)

PEPPERMINT STICK PIE

CRUST:

3 cups 750 ml chocolate wafer crusts

3 tbsp 45 ml sugar

3 cup 60 ml butter melted

Combine the wafers, sugar and butter. Press into the sides and bottom of a 9" spring form pan. Bake in a preheated 350F (180C) oven for 7 minutes. Cool then chill.

FILLING:

6 oz 180 gr mint chocolate chips

3 cup 60 ml cream

2 quantity 2 cafe mint ice cream

2 quantity 2 french vanilla ice cream

Heat the chocolate chips and cream together in a double boiler, cook until thick. Cool then chill.

Pour half the sauce over the bottom of the shell. Layer four layers of ice cream alternating the cafe mint with vanilla. Pour the remaining sauce over the final layer. Freeze four hours before serving.

SERVES 8 10

PINEAPPLE SORBET

2 cup 125 ml sugar

: cup 180 ml water

3 cup 60 ml lime juice

2 cups 500 ml fresh pineapple pared, diced

In a sauce pan heat the sugar and water. Stir until sugar has dissolved then bring to a boil. Remove from heat, cool then chill. Place the lime and pineapple into food processor and purée. Scrape into the syrup and mix. Chill thoroughly, then freeze in a ice cream maker according to manufacturers directions.

YIELDS 3 1/2 C (875 ml)

RASPBERRY MARSHMALLOW FUDGE BOMBE

1 quantity 1 marshmallow fudge ice cream

2 quantity 2 raspberry Bavarian see light & easy

Invert a 2 quart bombe mold in a large bowl of ice. Fill the top and sides with the ice cream. Fill the centre with the raspberry bavarian. Spread the remaining ice cream over the bottom. Place the lid of the mold over and seal or line with wax paper. Freeze for 4 6 hours. Dip quickly in hot water to unmold. Slice and serve at table.

SERVES 8

SOUTHERN PEACH ICE CREAM

3 cups 750 ml cream

2 tbsp 30 ml flour

2 tbsp 30 ml milk

3 3 egg yolks

1 cup 250 ml sugar

1 tsp 5 ml white vanilla

1-2 cups 375 ml peaches skinned, stoned, puréed

Scald the cream in a double boiler, blend the flour with milk and add to the hot cream. Beat the eggs with the sugar. Slowly add to the hot cream, add the vanilla and cook until thick. Cool, chill, stir in the peaches and freeze according to the directions of the ice cream maker.

YIELDS 6 C (1 1/2 L)

STRAWBERRY BANANA ICE CREAM

3 cups 750 ml cream half & half

1 cup 250 ml banana's mashed

3 3 egg yolks

: cup 180 ml sugar

1 tsp 5 ml white vanilla extract

1 cup 250 ml strawberries puréed

Scald the cream with the banana in a double boiler. Beat the egg yolks with the sugar. Add slowly to the hot cream, continue to cook until thick. Stir in the vanilla and strawberries. Cool and chill the freeze according to directions of ice cream maker.

YIELDS 6 C (1 1/2 L)

STRAWBERRY SHERBET

2 cups 500 ml strawberries

2 cups 500 ml sugar

2 cups 500 ml milk

Wash and hull the berries. Mash the berries and cook over low medium heat with the sugar. Bring to a boil, and boil 10 minutes. Purée in a food processor, strain to remove seeds and pulp. Return to a sauce pan, mix in the milk and boil for 5 minutes. Cool and chill. Freeze in ice cream maker according to directions.

YIELDS 6 C (1 1/2 L)

SOUFFLE GLACE GRAND MARINER

3 tbsp 45 ml sugar

2 tbsp 30 ml unflavoured gelatin

3 cup 60 ml grand mariner liqueur cream style

1/4 tsp 2 ml salt

6 6 egg whites

2 cups 500 ml whipping cream

In a sauce pan combine the sugar, gelatin, liqueur and salt. Cook over low heat stirring until sugar is dissolved. Cool. Whip the egg whites until stiff and dry. Whip the cream then fold into the egg whites. Fold in the liqueur mixture. Pour into a 8 cup (2 L) souffle dish with a 6" (15 cm) foil collar. Freeze 6 hours or overnight. Remove collar and serve.

SERVES 6

Sugar Bush

2011-03-26T05:00:00.000-07:00

Maple syrup season is now "flowing" so why list some great recipes that aren't so sappy.

MAPLE GARLIC CHICKEN

1 Cup Maple Syrup

1/2 Cup Balsamic Vinegar

4 Cloves garlic

Sprig of Thyme

Reduce it by half and use it for marinating overnight and basting.

1 whole chicken, about 3lbs
butter
salt and pepper
1 whole bulb of garlic (optional), with the outside papery layers removed

Wash then dry the chicken, allow to marinate in half the maple mixture over night, turning it occasionally.

Preheat the oven to 325ºF.

Wash and dry the chicken. Thoroughly rinse and dry the inside cavity as well. Salt and pepper the cavity and place the whole bulb of garlic inside.

Take your finger and slide it under the breast skin. Place dabs of butter in 2 or 3 spots on each side of the breast, under the skin. Take about 2 ounces of softened butter and spread it over the chicken with your fingers. Salt and pepper the outside of the chicken to taste.

Arrange the chicken in a covered roasting pan. Roast at 325ºF for about 1 hours, basting with the remaing maple mixture occasionally to keep it moist. Remove the lid and continue to bake and baste for an additional 30 minutes.

MAPLE NUT BISCUITS

4 tablespoons melted butter
1/2 cup maple syrup
1/4 cup walnut pieces
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/3 cup milk

Pour the melted butter and maple syrup into a 9-inch cake pan, swirling it around to mix well. Toss the flour, baking powder, and salt together, then cut in the cold butter, mixing, with your fingertips until the texture is like soft bread crumbs. Stir in the milk. Turn the dough out and knead it gently about 6 turns - just enough for it to hold together.

Roll it out to a 1/2-inch thickness, fold in thirds and reat three times (building layers) then cut it into 9 rounds. Arrange the rounds in the cake pan on top of the maple-butter mixture, and bake in a preheated 375° F oven for 12 to 15 minutes, or until the biscuits are lightly browned and the syrup is bubbling up around them.

MAPLE PECAN PIE

1 cup all-purpose flour
2/3 cup cake flour
1 tablespoon powdered sugar
1/2 teaspoon salt
4 tablespoons cold butter, cut in small pieces
5 tablespoons shortening, cut in small pieces
1/4 cup ice-cold water

3 eggs, beaten
1 cup pure maple syrup
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup light brown sugar, packed
4 tablespoons melted butter
1 1/2 teaspoons vanilla extract
1 1/2 cups pecan halves or mixture of halves and pieces

In food processor, combine flours, sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump. Empty the large crumbs into a bowl. Pack and knead just 2 or 3 times. Wrap in plastic wrap and chill for about 1 hour. Roll out on a floured surface to fit the pie pan. Fold over and fit into the pan, cutting off excess. Form a decorative edge around the plate.

Filling:
Preheat oven to 350°. In a large bowl, combine the beaten eggs with maple syrup, corn syrup, brown sugar, salt, melted butter, and vanilla. Blend well; stir in pecans. Brush prepared pie shell with a little whisked egg white then pour filling into shell. Bake for 40 to 50 minutes, using a pie shield to protect crust edge if it gets too brown.

MAPLE PORK

2 tablespoons dijon mustard
1 Tablespoon olive oil
2-3 large cloves garlic, minced
1 cup pure maple syrup from Canada
1 pork tenderloin (about 1 – 1 ½ lbs)
Coarse salt and cracked black pepper
¼ cup flat leaf parsley, very roughly chopped

Directions:

Combine mustard, oil, garlic, salt, pepper and maple syrup in bowl. Whisk to combine.

Trim excess fat and silver skin from tenderloin.

Place pork in large plastic storage bag and coat thoroughly with marinade. Cover/seal, then chill in the refrigerator overnight (or minimum of 8 hours).

Preheat outdoor grill or indoor grill pan to medium-low heat.

Remove pork from marinade, and set aside. Put remaining marinade in a small saucepan, and cook on stovetop over medium-low heat for 5 minutes to reduce.

Spray or brush grill grating with oil to prevent sticking, and place meat on grate. Brown each side for 2 minutes per side.

Grill pork for approximately 15-20 minutes, basting occasionally with marinade until interior of pork is no longer pink (internal temperature of 160°). Cover with tin foil and let meat rest for 10 minutes.

Slice into thick pieces with a sharp knife and spoon remaining hot marinade over chops.

Garnish with fresh parsley. Serve immediately.

MAPLE PEARS

2 ripe but firm Bartlett pears
4 tablespoons lemon juice
1 tablespoon unsalted butter
2 tablespoons maple granulated Sugar
2 tablespoons Maple Syrup
Water
½ teaspoon pure vanilla extract

Preheat oven to 375° F. Peel the pears and cut them in half lengthwise. Using a melon baller or a spoon, scoop out the cores. Brush the pears with lemon juice to prevent browning.

Melt the butter in an ovenproof skillet just large enough to hold the pears in a single layer. Add the Maple Granulated Sugar and cook over moderately low heat, stirring, until the sugar is dissolved. Add the pears and turn them several times to coat with the syrup. Arrange the pears, cut side down, in a single layer and bake for about 30 minutes, basting occasionally with pan juices, until just softened and golden.

Transfer the pears to a platter and keep warm. If necessary, add a little water to the skillet to thin the syrup. Remove from the heat and stir in the vanilla. Pour the syrup over the pears and serve warm or at room temperature.

Yield: Serves 4

MAPLE BBQ RIBS

3 pounds spareribs
1 teaspoon Worcestershire sauce
3/4 cup pure maple syrup
1 teaspoon salt
1 tablespoon tomato catsup
1/4 teaspoon dry mustard
1 tablespoon cider vinegar
1/8 teaspoon black pepper
1 tablespoon finely chopped onion

Place spareribs into a saucepan and add enough water to cover. Bring to a boiling point, reduce heat, and simmer 30 minutes. Drain. Mix maple syrup, tomato catsup, vinegar, onion, Worcestershire sauce, salt, mustard, black pepper together in a small bowl. Place spareribs in a shallow baking pan and pour about half the maple sauce over the ribs. Bake in 350-degree F oven, 30 minutes or until tender. Turn and baste occasionally with remaining sauce while baking. Broil 5 minutes to finish browning.

Out of the frying pan into the stomach, Fish recipes

2011-03-17T17:23:00.000-07:00

Today's market and supermarkets feature fresh fish counters making the availability of fish and seafood for your table an original every night. So vast and diverse are the types of fish that one could have a different meal everyday for a year without repeating the same recipe once. All that is required is to allow your creativity to flow.

That exactly what I've done in SIMPLY DELICIOUS COOKING 2 for you. It doesn't matter whether your in the mood for fish or crustacean, your frame of mind will be satisfied by the pages within.

Fish, meets the high nutritional standards of the modern family, and exceeds those of many cuts of meat. Delicate and light meals are made better when prepared with fish and seafood. The adventurous know that when it comes to a dish such as hazelnut red snapper, they have met the requirements of nutrition, but have also met the requirements of great cuisine. There is never a compromise with fresh seafood.

Look to all types of fish to bring satisfaction, not just the salmons and soles but the snapper and bass are equally as good. Less expensive fish will equal the big name results without the big budgets. Many recipes that call for salmon can be exchanged for a lesser costly fish with the same glowing praise for a result.

The fascination found in serving seafood will only deepen as you venture into this chapter. With one new recipe for every day of the month no-one could ever be bored with your catch of the day. Not when there such interesting dishes as gamberi piccanti (spicy shrimp) or Arctic char with roasted red peppers and prickly pear butter. Every one has heard of monk fish but when you place an Italian name on it, it becomes that much more exciting, thus monk fish with tomatoes becomes Rana pescatrice al forno.

Of course the fresher the fish the better, if you catch it yourself you'll enjoy it more. So catch the fresh recipes here and enjoy seafood and fish that is SIMPLY DELICIOUS.

Salmon Filets with Raspberry, Kiwi and Green Peppercorn Sauce
4 servings

4 4 salmon filets
1 tbsp 15 ml melted butter
2 cup 125 ml heavy cream
1 cup 250 ml raspberries
3 cup 60 ml green peppercorns
2 2 kiwis

Preheat oven to 350F (180C).
Brush salmon with melted butter.
Bake in oven for 12 to 15 minutes.
In a saucepan, heat cream, raspberries, sugar and peppercorns. Simmer for 5 minutes.
Peel the kiwis and chop; add to sauce.
Remove salmon from oven.
Place filets on plates and pour sauce over salmon and serve.

Apples Stuffed with Smoked Salmon
6 servings

6 6 very large apples
1 lb 450 g fresh spinach
2 cup 125 ml butter
3 tbsp 45 ml all-purpose flour
1 tbsp 15 ml dried basil leaves
2 2 cups 625 ml heavy cream
2 2 egg yolks
2 cup 125 ml grated Havarti cheese
1 lb 450 g smoked salmon

Preheat oven to 350F (180C).
Cut a 2 in. (1.5 cm) slice from the top each apple.
Hollow out the apple, leaving a 3 in. (0.5 cm) shell all around. Take care not to pierce the apple skin. rrange the apple shells in a baking dish.
Quickly sauté the spinach in 3 cup (60 ml) butter over high heat until wilted and tender. Chop and set aside.
Melt the remaining 3 cup (60 ml) butter and stir in the flour. Add the basil and 2 cups (500 ml) cream; simmer until sauce has thickened.
Whisk the yolks into the remaining cream and stir into the sauce. Stir in the cheese and set aside.
Place half the salmon in the bottom of the apples. Spoon spinach over.
Place the remaining salmon on top. Fill with sauce.
Replace apple tops and bake in oven until apple skins are tender, 15 to 20 minutes.
Serve with rice pilaf and kernel corn mixed with pieces of sweet red pimiento. Cheese scones are
very nice with this as well.

Salmon with Crab and Béarnaise Sauce
4 servings

4 cups 1 lb court bouillon (see Soups)
4 4 Salmon filets, 6 oz. (170 g) each
1 cup 250 ml Crab meat, cooked
1 cup 250 ml Béarnaise Sauce (see Sauces)

Heat the court bouillon. Gently simmer the salmon in court bouillon 10 to 12 minutes.
Remove and place in a shallow jpan. Top each filet with 3 cup (60 ml) crab meat and 2 tbsp
(30 ml) Béarnaise Sauce.
Place under broiler for 1 minute or until brown.
Serve the remaining sauce on the side.

Baked Stuffed Salmon
8 servings

5 lb 2.2 kg fresh salmon
2 lb 225 g bacon, diced
1 1 onion, minced
1 1 celery stalk, minced
2 2 carrots, minced
2 cups 500 ml crackers, crushed fine
1 cup 250 ml lobster, shrimp or crab meat, cooked and chopped
1 tsp 5 ml paprika
3 tsp 1 ml pepper
2 cup 125 ml water

Preheat oven to 375F (190C).
Thoroughly clean the salmon. Prepare stuffing by frying the bacon until tender.
Add the onion , celery and carrots. Sauté until tender. Drain excess fat. Cool.
Mix the crackers with the seafood and seasonings. Add the fried mixture.
Stuff into the cavity of the fish. Tie with string.
Bake in a greased covered baking pan 40 to 45 minutes with 2 cup (125 ml) water.

Poached Salmon with Blue Cheese Sauce
6 servings

6 6 salmon filets
Court bouillon (see Soups)
Blue Cheese Sauce
1 tbsp 15 ml pickle relish
2 tbsp 30 ml chopped parsley
2 tbsp 30 ml chopped chives
2 tbsp 30 ml heavy cream
2 tsp 10 ml lemon juice
1 tsp 5 ml worchestershire Sauce
3 cup 60 ml crumbled blue cheese
1 cup 250 ml mayonnaise

Place the salmon filets in a large heavy skillet.
Cover with court bouillon. Bring to a boil over high heat; reduce heat and simmer just until fish flakes with a fork about 8 - 12 minutes, depending on size of filets.
Serve hot or cold, accomplished with Blue Cheese Sauce.
Sauce: combine all ingredients; mix well. Chill.

Salmon with Orange and Pecans
6 servings

3 tbsp 45 ml butter
6 6 salmon filets, 6 oz. (170 g)
2 tbsp 30 ml flour
1 cup 250 ml heavy cream
3 cup 60 ml sherry
1 1 orange
2 cup 125 ml chopped pecans

Preheat oven to 350F (180C).
Melt the butter in a saucepan. Use 1 tbsp (15 ml) of melted butter to brush on salmon. Bake salmon 12 to 15 minutes in oven.
Add the flour to the remaining butter. Stir and cook for 2 minutes.
Add the cream and sherry. Simmer until thickened.
Grate the orange peel and add to sauce. Stir in the pecans.
Remove fish from oven. Place on a serving platter. Smother with sauce.
Slice the orange and use as a garnish. Serve.

Fliet of Sole Olga
4 servings

4 4 large potatoes
4 4 sole filets 6 oz. (170 g) each
4 cups 1 L court bouillon (see Soups)
1 cup 250 ml baby shrimp
1 cup 250 ml White wine Sauce ( see Sauces)
1 cup 250 ml grated Cheddar cheese

Preheat oven to 400F (200C). Wash and scrub the potatoes.
Bake potatoes until tender in oven. Remove from oven.
Cut away the tops. Scoop out the pulp, leaving the shell.
Fold filets in half. Heat court bouillon. Gently poach the filets. Spoon in 2 tbsp (3) ml) of shrimp into potatoes. Add the poached filets. Spoon in 2 tbsp (30 ml) of White Wine Sauce.
Sprinkle with cheese. Return to over and bake 8 to 10 minutes or until cheese is golden brown. Serve.

Sole Meunière
4 servings

4 4 sole filets
a cup 80 ml milk
2 cup 125 ml flour
a cup 80 ml butter
2 tbsp 30 ml freshly chopped parsley
1 1 lemon

Dip the filers in the milk. Dust the filets with the flour. Heat the butter in a skillet. Sauté the filets in the butter 2 2 to 3 minutes each side. Remove filets to a heated platter. Add the parsley and lemon juice to butter; cook for 1 minute. Pour over filets and serve.

Sole Walewaska
4 servings

4 cups 1L court bouillon (see Soups)
4 4 sole filets, 6 oz. (170 g) each
1 cup 250 ml Mornay Sauce ( see Sauces)
8 oz. 225 g lobster meat
1 cup 250 ml grated Swiss cheese

Heat the court bouillon. Gently poach the filets in the court bouillon 8 to 10 minutes.
Heat the Mornay Sauce in a saucepan. Remove filets and place on an oven proof platter. Top each filet with 2 oz. (30 g) of lobster meat. Cover with sauce. Sprinkle with cheese. Broil in oven for 1 minute or until golden brown.

Filet of Sole Florentine
4 servings

4 4 sole filets, 8 oz. (225 g) each
8 oz. 225 g spinach leaves, chopped fine
6 cups 1.5 L court bouillon (see Soups)
2 cup 125 ml sherry
1 2 cups 375 ml Mornay Sauce (see Sauces)

Top each filet with spinach, then rolleach up like a jelly roll.
Hold together with toothpicks.
Bring court bouillon to a gentle boil and add the cherry.
Cook the fish in the court bouillon until opaque in color.
Place on serving platter. Keep hot.
Heat Mornay Sauce.
Pour sauce over fish and serve at once.

Filet of Sole with Mushrooms
4 servings

8 oz. 225 g mushrooms, sliced
2 cups 500 ml water
1 cup 250 ml white wine
4 4 sole filets, 6 oz (170 g) each
3 tbsp 45 ml butter
3 tbsp 45 ml flour
1 cup 250 ml light cream
1 cup 250 ml Mornay Sauce ( see Sauces)
3 cup 60 ml fine breadcrumbs

Preheat oven to 500F (260C).
Boil the mushrooms in the water and wine for 7 minutes. Strain the mushrooms and reserve the liquid.
Poach fish in the mushroom liquid and keep hot in a casserole dish.
In a saucepan, melt the butter, add the flour and make a paste (roux).
Add the cream and mushrooms. Simmer until very thick. Mix in Mornay Sauce.
Pour this mixture over the fish.
Sprinkle with breadcrumbs.
Bake in oven until golden brown. Serve.

Sole Normandy
4 servings

4 4 apples
1 cup 250 ml Béchamel Sauce (see Sauces)
1 cup 250 ml baby shrimp
2 2 Sheet puff pastry
a cup 80 ml butter
4 tsp 20 ml oil
4 4 sole filets, 7 oz. (200 g) each
1 tsp 5 ml parsley
2 tsp 10 ml lemon juice

Preheat oven to 350F (180C).
Cut the tops from the apples. Scoop away the core and pulp, leaving a shell.
Mix the Béchamel Sauce with the shrimp. Stuff into the cavity of the apple. Bake in oven 20 to 25 minutes until the apples are tender.
Cut the puff pastry into 1 x 3 in. (2.5 x 7.5 cm) rectangles.
Bake in oven with the apples on a separate shelf.
In a skillet, melt 4 tsp (20 ml) butter together with the oil. Reduce heat.
Gently sauté the filets 2 2 to 3 mintues each side. Remove fish to a heated serving platter.
Add the remoaining butter, parsley and lemon juice.
Cook to very hot. Pour over fish.
Place the apples around the platter and garnish with pastries. Serve.

Filet of Sole Nantua
1 serving

1 1 sole filet, 8 oz. (225 g)
6 cups 1.5 L court bouillon (see Soups)
2 tsp 10 ml butter
2 tsp 10 ml flour
3 tbsp 45 ml fish stock (see Soups)
3 tbsp 45 ml fish stock (see Soups)
1 tbsp 15 ml chopped crayfish or lobster meat
1 tbsp 15 ml shrimp, cooked and chopped
pinch pinch paprika
2 tsp 10 ml sherry

Gently poach the fish in the court bouillon.
Remove 1 cup (250 ml) of court bouillon and simmer; reduce to 3 tbsp (45 ml).
In a saucepan, melt the butter and add the flour to make a paste (roux).
Add the cream and stock. Simmer 1 minute, add crayfish, shrimp, paprika and sherry.
Simmer 1 more minute.
Pour sauce over fish and serve.

Baked Orange Roughy
4 servings

4 4 orange roughy filets
1 2 cups 375 ml sliced mushrooms
2 cup 125 ml grated medium Cheddar cheese
Salt and pepper

Preheat oven to 450F (230C).
Place filets on individual pieces of heavy duty foil.
Top with raw mushrooms slices and cheese. Sprinkle with salt and pepper.
Wrap each filet tightly and place on a baking sheet.
Bake in oven 10 to 12 minutes.

Broiled Orange Roughy
4 servings

4 4 orange roughy filets
3 cup 60 ml melted butter
Salt and pepper
2 cup 125 ml grated Parmesan cheese

Place filets in a shallow baking pan, drizzle with half the melted butter, and season with salt and pepper.
Place under a heated broiler 3 to 4 mintues.
Turn filets over and drizzle with remaining butter.
Sprinkle with cheese and return to oven for 3 to 4 minutes or until cooked through and fish flakes with a fork.

Fennel Orange Roughy
4 servings

1 tbsp 15 ml crushed fennel seeds
2 cup 125 ml flour
3 cup 60 ml light cream
3 tbsp 45 ml butter
4 4 orange roughy filets, 6oz. (170 g) each

Mix the fennel with the flour.
Dip the filets in the cream and dust with flour.
Heat the butter in a skillet.
Sauté the filets 2 2 minutes each side.

Peppered Orange Roughy and Lime Butter
6 servings

6 6 orange roughy filets
2 tbsp 30 ml oil
2 tbsp 30 ml crushed dried green peppercorns
2 tbsp 30 ml cracked black peppercorns
2 tbsp 30 ml cracked white peppercorns
3 cup 60 ml butter
Lime Butter
2 cup 125 ml softened butter
1 tbsp 15 ml grated lime rind
2 tbsp 30 ml lime juice
1 1 garlic clove, minced

Brush the fish with oil . Mix the peppercorns and coat each side of fish with pepper mixture.
Heat butter and gently sauté fish.
To prepare Lime Butter, combine butter with other ingredients.
Place on wax paper and roll. Refrigerate until firm.
Once fish is cooked, slice butter and place a slice on each filet.

Dill Swordfish
6 servings

6 6 swordfish steaks
1 tbsp 15 ml oil
2 tbsp 30 ml dill weed
3 cup 60 ml butter
1 tsp 5 ml lemon juice

Brush steaks with oil.
Broil the steaks 5 minutes each side, for each inch (2.5 cm) of thickness, (over coals is best).
Blend together the dill, butter and lemon juice.
Brush onto steaks as they grill and just before serving.

Grilled Swordfish with Walnut Sauce
4 servings

4 4 swordfish steaks, 6 oz (170 g) each
1 tbsp 15 ml melted butter
Sauce
1 tsp 5 ml Dijon mustard
2 tsp 10 ml lemon juice
pinch pinch salt
3 tsp 1 ml fresh cracked pepper
2 tbsp 30 ml walnut oil
3 cup 60 ml olive oil

Brush fish with butter.
Gril in an oven broiler or over coals 4 minutes each side.
To prepare sauce, blend together the mustard, lemn juice, salt, pepper and oils thoroughly.
Brush fish with sauce and serve.

Trout Jodee
2 servings

2 2 small trout
3 tbsp 45 ml butter
3 tbsp 45 ml oil
2 2 carrots, cut in julienne
1 1 zucchini, cut in julienne
2 2 celery stalks ,cut in julienne
1 cup 250 ml commercial oyster sauce
2 lb 225 g oyster mushrooms
3 cup 60 ml butter

Sauté the trout in the butter and oil, 4 ot 5 minutes each side.
Remove from heat and keep hot.
Blanch th ecarrots, zucchini an dcelery for 5 minutes. Heat the sauce.
Sauté the vegetables and mushrooms in butter.
Place on a plate, top with trout and pour sauce over fish.

Whitefish Rolls
6 servings

3 3 slices bacon
1 1 carrot finely diced
1 1 celery stalk, finely diced
1 1 small onion, finely diced
1 cup 250 ml grated Havarti cheese
6 6 whitefish filets
2 tbsp 30 ml butter
2 cups 500 ml Mornay Sauce (see Sauces)

Preheat oven to 350F (180C).
Finely dice the bacon and sauté.
Add the vegetables and sauté until tender. Allow to cool.
Combine sautéed mixture with cheese.
Press cheese mixture onto each filet and roll.
Bake in a buttered pan for 15 to 20 minutes.
Remove from oven, place on plates and cover with heated Mornay Sauce.

Bass Amandine
4 servings

3 cup 60 ml butter
4 4 bass filets, 6 oz. (170 g) each
3 cup 60 ml milk
3 cup 60 ml flour
a cup 80 ml silvered blanched almonds
1 1 lemon

Heat the butter in a skillet.
Dip the bass in the milk then dust with flour. Fry 2 2 to 3 minutes each side. Remove fish to a heated platter.
Add almonds to butter and sauté until browned.
Squeeze the juice from the lemon into the butter. Swirl.
Pour over fish and serve.

Baked Red Snapper with Crab Stuffing
8 servings

1 2 lbs 675 g monkfish filets
3 tbsp 45 ml oil
2 tsp 3 ml basil
2 tsp 3 ml thyme
2 tsp 3 ml oregano
2 tsp 3 ml salt
1 tbsp 15 ml minced garlic
1 tsp 5 ml parsley flakes
1 2 tsp 8 ml lemon juice
a cup 80 ml softened butter

Dice filets into 1 in (2.5 cm) cubes.
Mix oil with basil, thyme, oregano, and salt in a mixing bowl. Add fish.
Stir to cover fish with seasoned oil.
Blend the garlic, parsley and lemon juice into butter.
Skewer fish cubes with wooden (bamboo) skewers.
Broil in oven 5 minutes each side, brushing with butter.
Serve on rice.

Halibut with Rémoulade Sauce
4 servings

4 4 halibut steaks, 6 oz (170 g) each
1 tbsp 15 ml melted butter
3 3 egg yolks
: cup 180 ml oil
2 tbsp 30 ml fresh chopped parsley
1 1 garlic cloves, minced
2 2 green onions, diced
1 tsp 5 ml paprika
3 3 drops Tabasco sauce

Heat the broiler (oven or gas).
Brush the halibutwith butter.
Broil 4 minutes each side.
In a food processor with steel blades, blend the eggs. Slowly pour in oil. Blend in the parsley, garlic, onions and seasonings; combine well.
Remove steaks and place on a platter.
Drop 1 tbsp (15 ml) of sauce in the center of each steak.
Serve with the remaining sauce.

Cod Soufflé
4 servings

1 tbsp 15 ml flour
3 cup 60 ml heavy cream
1 tbsp 15 ml butter
1 1 egg
1 1 egg white
pinch pinch salt
c tsp 2 ml cream of tartar
a cup 80 ml cooked, flaked cod
2 cup 125 ml grated Parmesan cheese

Preheat oven to 350F (180C).
Blend the flour with a little of the cream into a paste.
Heat remaining cream and butter together until butter melts. Pour flour paste into cream. Stir until boiling. Remove from heat.
Whip the egg. Blend a little hot cream. Stir into sauce.
Beat the egg white with the salt and cream of tartar until stiff. Stir one quarter of the egg white into the sauce. Fold in the fish.
Add the remaining egg white in a folding motion. Try not to lose too much of the lightness of the egg white.
Fold into a greased cheese.
Bake in a water bath in oven for 35 minutes or until golden brown.

English Style Fish
8 servings

1 cup 250 ml flour
2 tsp 3 ml baking powder
c tsp 0.5 ml baking soda
: tsp 4 ml salt
pinch pinch white pepper
1 cup 250 ml beer
4 cups 1 L vegetable oil
1 1 egg whites
2 lbs 900 g cod filet, cut into : in (2 cm) strips

In a mixing bowl, sift together all the dry ingredients.
Slowly add the beer. Whisk briskly. Let stand for 1 2 hours.
Heat the oil to 375F (190C).
Whip the egg white. Fold into batter.
Dip fish into batter, allowing any excess batter to run off.
Using a slotted spoon, place fish in hot oil. Fry 21 2 to 3 minutes or until golden brown.
Remove and keep hot on a paper towel lined platter.

Pike Baked in Cream
4 servings

1 lb 450 g pike filets
3 tbsp 45 ml butter
1 1 small onion, diced
2 2 Green pepper, diced
1 1 celery stalk, diced
2 cup 125 ml tomatoes, peeled, seeded and chopped
1 2 cups 375 ml heavy cream
1 cup 250 ml grated Swiss cheese
2 cup 125 ml breadcrumbs
2 tsp 3 ml salt

Preheat oven to 350F (180C).
Wash and dry the fish. Place fish in a greased casserole dish.
Heat the butter in a saucepan.
Add the onion, pepper and celery; sauté until tender.
Add the tomatoes and simmer until liquid had evaporated. Spoon over fish.
Add the cream and sprinkle with cheese and breadcrumbs.
Bake in oven for 30 minutes.

Perch Filets with Shrimp Sauce
4 servings

1 lb 450 g perch filets
1 cup 250 ml flour
1 1 egg
2 cup 125 ml milk
1 2 cups 375 ml fine breadcrumbs
3 tbsp 45 ml butter
3 tbsp 45 ml flour
1 cup 250 ml heavy cream
2 cup 125 ml fish stoc (see Soups)
3 cup 60 ml sherry
2 tsp 3 ml salt
2 lb 225 g baby shrimp
1 cup 250 ml oil

Wash and dry the filets. Dust with flour. Mix the egg with the milk. Dip filets in egg mixture. Dredge with breadcrumbs. Reserve. Heat the butter in a saucepan. Add 3 tbsp (45 ml) flour and stir into a paste (roux). Cook for 2 minutes. Add the cream, stock and sherry. Simmer until thick. Add the salt and shrimp. Simmer for 5 minutes. Heat oil in a larfe skillet. Fry the fish in the oil 1 2 to 2 minutes each side. Place on a platter. Our half the sauce over the fish. Serve the remainder separately.

Perch Filets with Eggs Brown Butter
3 servings

4 cups 1 L court bouillon (see Soups)
1 lb 450 g perch filets
a cup 80 ml butter
1 tsp 5 ml parsley flakes
1 2 tsp 8 ml lemon juice
2 2 hard boiled eggs, chopped

Heat court bouillon. Gently cimmer the fish in the court bouillon for 6 minutes.
In a saucepan, heat the butter until it turns hazelnut brown in color.
Add the parsley and lemon juice.
Place fish on a serving platter. Pour butter over fish.
Sprinkle with chopped eggs.

Shrimp Aïoli
4 servings

4 cups 1 L court bouillon, (see Soups)
1 lb 450 g prawns, peeled and deveined
4 4 garlic cloves, pressed
1 2 tsp 8 ml vinegar
2 tbsp 30 ml breadcrumbs
pinch pinch salt
1 1 egg yolk
a cup 180 ml olive oil

Bring court bouillon to a boil. Cook the shrimp in the court bouillon for 3 to 4 minutes. Remove and chill.
Place garlic in blender. Add vinegar an dbreadcrumbs. Blend for 30 seconds.
Add the salt and egg yolk and blend until smooth. With blender running, slowly pour in the oil. Blend into a thick sauce.
Place shrimp on a platter.
Serve with sauce in the center.

Three Pepper Prawns
8 servings

2 tbsp 30 ml oil
3 cup 60 ml butter
2 2 garlic cloves, crushed
2 tbsp 30 ml green peppercorns
2 tbsp 30 ml cracked black pepper
1 tsp 5 ml cayenne pepper
3 lbs 1.3 kg prawns, shelled and deveined
2 cup 125 ml red pimiento
1 tsp 5 ml sugar
2 tbsp 30 ml brandy

Heat the oil butter in a large frying pan.
Add the garlic and peppers and sauté until tender. Stir in pimiento.
Sprinkle with sugar and flame with brandy. Serve at once.

Shrimp à l=Étoufée
6 servings
2 cup 125 ml butter
1 1 onion, diced
1 1 green pepper, diced
2 3 lbs 1 kg shrimp, peeled and deveined
2 cups 500 ml tomato sauce
1 tsp 5 ml salt
1 tsp 5 ml pepper
1 tsp 5 ml paprika
2 tsp 3 ml oregano
2 tsp 3 ml thyme
2 tsp 3 ml cayenne pepper
2 tsp 3 ml garlic pepper
2 tsp 3 ml white pepper
3 tbsp 45 ml diced green onions
1 tbsp 15 ml parsley flakes

Melt the butter and sauté the onion and green pepper.
Add the shrimp and cook gently. Add the tomato and seasonings. Simmer, half covered, for 20 minutes.
Stir in the green onions and parsley flakes.
Serve over noodles or rice.

Tempura Shrimp
6 servings

2 cup 125 ml milk
2 : cups 680 ml flour
2 tbsp 30 ml cornstarch
1 tsp 5 ml baking powder
1 tsp 5 ml salt
2 2 eggs, beaten
4 cups 1 L oil
2 3 lbs 1 kg prawns, peeled and deveined

Blend the milk, : cup (180 ml) flour, cornstarch, baking powder, salt, eggs and 2 tbsp (30 ml) oil into smooth butter.
Heat the remaining oil to 375F (190C).
Dip the shrimp into the remaining flour, then into the batter.
Cook in the oil 2 2 to 3 minutes. Serve hot.

Jumbo Fantail Shrimp
8 servings

2 3 lbs 1 kg large shrimp, peeled and deveined
2 cups 500 ml flour
2 cup 125 ml cornmeal
1 tsp 5 ml baking powder
1 tsp 5 ml salt
2 tsp 3 ml oregano
2 tsp 3 ml thyme
2 tsp 3 ml basil
1 tsp 5 ml paprika
2 tsp 3 ml pepper
2 2 eggs
1 cup 250 ml heavy cream
4 cups 1 L oil

Butterfly the shrimp.
Sift 1 cup (250 ml) of flour into cornmeal.
Add the baking powder and seasonings.
Beat the eggs into the cream. Stir into the seasoned flour.
Dust the shrimp with the remaining flour. Dip into batter.
Fry in the oil, which has been heated to 375F (190C). Serve at once.

B.B.Q. Shrimp
8 servings

3 lbs 1.4 kg large shrimp
3 cup 60 ml butter
2 cup 125 ml olive oil
1 tbsp 15 ml Worchestershire Sauce
4 4 garlic cloves, minced
4 tsp 20 ml lemon juice
2 tsp 10 ml chopped parsley
2 tsp 3 ml paprika
2 tsp 3 ml basil
2 tsp 3 ml oregano
2 tsp 3 ml cayenne pepper
2 tsp 3 ml hot pepper sauce
2 tsp 3 ml salt

Place the shrimp in a large mixing bowl.
Add the remaining ingredients to a saucepan.
Combine well and heat without boiling, then chill. Pour over shrimp.
Marinate 30 minutes, stirring from time to time.
Preheat oven to 325F (160C).
Pour shrimp and sauce on a baking sheet; bake 8 to 10 minutes in oven.
Serve at once.

Jumbo Stuffed Shrimp
4 servings

2 tbsp 30 ml butter
1 tbsp 15 ml minced green onion
1 tbsp 15 ml Dijon mustard
1 tsp 5 ml chopped sage
1 cup 250 ml breadcrumbs
1 cup 125 ml crab meat
3 cup 60 ml heavy cream
24 24 large prawns, butterflied

Preheat oven to 425F (220C).
In 2 tsp (10 ml) butter, sauté the onion. Blend in the mustard and sage. Remove fromheat.
In a mixing bowl, blend together the breadcrumbs, crab meat, egg, cream, sage mixture and remaining butter.
Place 2 tbsp (30 ml) of mixture on each butterflied shrimp. Place on a lightly greased baking sheet.
Bake in oven 8 to 10 minutes, or until golden brown. Serve hot.

Shrimp Creole au Gratin
4-6 servings

3 cups 750 ml court bouillon (see Soups)
1 2 lbs 675 g large fresh shrimp
2 cups 500 ml cooked and drained fettuccine noodles
1 2 cups 375 ml Creole Sauce (see Sauces)
2 cup 125 ml coarsely grated medium Cheddar cheese
2 cup 125 ml coarsely grated old Cheddar cheese
2 cup 125 ml coarsely grated Swiss or Havarti cheese

Preheat oven to 400C (200C).
Bring court bouillon to a boil. Add shrimp and simmer just until cooked through, about 3 to 5 minutes.
Cool, peel and devein shrimp.
Place noodles in a greased shallow baking dish. Spread shrimp over noodles; pour sauce evenly over shrimp.
Combine cheeses and sprinkle over sauce.
Bake in oven 25 to 30 minutes or until the cheese is melted and golden.

Coquilles St. Jaques à l=Indienne
4 servings

1 cup 250 ml white wine
1 lb 450 g scallops
3 cup 60 ml butter
1 1 small onion, diced
1 1 green pepper, diced
1 1 celery stalk, diced
3 tbsp 45 ml flour
1 cup 250 ml heavy cream
a cup 80 ml sherry
2 tsp 3 ml salt
2 tsp 10 ml curry powder
1 cup 250 ml heavy cream
2 tsp 3 ml salt
2 tsp 10 ml curry powder
1 cup 250 ml tomatoes, peeled, seeded and chopped
1 1 recipe Risi e Bisi (see Rice)
Heat the wine. Add the scallops and cook for 6 minutes. Set aside.
In a saucepan, heat the butter. Sauté the vegetables untiltender.
Add the flour and stir. Cook for 2 minutes.
Add the cream, sherry and seasonings. Simmer until thickened.
Add the tomatoes and scallops. Simmer for 5 minutes.
Serve with Risi e Bisi.

Coquilles St. Jacques Florentine
2 servings

10 oz 284 g spinach
1 tbsp 15 ml butter
1 cup 250 ml white wine
2 lb 225 g scallops
1 cup 250 ml Mornay Sauce (see Sauces)
3 cup 60 ml grated Parmesan cheese

Preheat oven to 450F (230C).
Clean and stem the spinach. Cook in boiling, salted water for 5 minutes. Drain. Cool.
Coarsely chop the spinach.
Heat the butter in a skillet. Add spinach and sauté 3 minutes.
Place spinach in a greased casserole dish.
Heat wine. Add scallops and cook for 6 minutes. Remove and place on spinach.
Cover with Mornay Sauce. Sprinkle with Parmesan.
Place in oven 3 to 5 minutes or until golden brown.

Paprika Scallops
4 servings

3 tbsp 45 ml butter
1 lb 450 g scallops
3 tbsp 45 ml flour
1 cup 250 ml heavy cream
3 cup 60 ml sherry
1 tbsp 15 ml Hungarian paprika
3 3 green onions, minced

Heat the butter in a large skillet. Add the scallops and sauté for 5 minutes.
Sprinkle in the flour. Cook 2 minutes. Add the cream, sherry and paprika.
Reduce heat and simmer 8 to 10 minutes or until thickened.
Sprinkle with green onions. Serve over rice or fettuccine.

Coquilles St. Jacques Meuniére
8 servings

2 lbs 900 g scallops
1 tsp 5 ml salt
2 tsp 3 ml pepper
2 tsp 3 ml paprika
2 cups 500 ml flour
1 2 cups 375 ml milk
4 cups 1 L oil
2 cup 125 ml butter
1 tbsp 15 ml parsley
2 tsp 10 ml lemon juice

Wash and dry the scallops. Mix the seasonings into the flour.
Heat oil to 375F (190). Dip scallops in milk, then into seasoned flour.
Fry in the oil to golden brown. Place in a serving dish.
Slowly cook the butter until it turns to a hazelnut-brown clor.
Sprinkle with parsley and lemon juice. Pour over scallops and serve.

Scallops au Gratin
4 servings

1 lb 450 g scallops
Court bouillon (see Soups) or salted water
1 2 cups 375 ml sliced mushrooms
2 tbsp 30 ml butter
2 cup 125 ml cooked baby shrimp
2 cups 500 ml Mornay Sauce (see Sauces)
2 cup 125 ml grated mild Cheddar cheese
2 cup 125 ml grated mozzerella cheese
: cup 180 ml grated Parmesan cheese

Place scallops in a medium saucepan and cover with court bouillon or wwater.
Bring to a simmer and cook 3 to 5 minutes or until scallops are cooked through; drain.
Meanwhile sauté mushrooms in butter over high heat.
Stir mushrooms and shrimp into Mornay Sauce.
Place scallops in 4 individual shells or baking dishes.
Spoon sauce mixture over and sprinkle with grated cheeses.
Place under heated broiler until cheese melts.

Kentucky Scallops
8 servings

2 lbs 900 g scallops
2 tsp 3 ml each of oregano, thyme, basil, garlic powder, onion powder, paprika, pepper
1 tsp 5 ml salt
2 cups 500 ml flour
4 cupa 1 L oil
1 2 cups 375 ml milk

Wash the scallop, then dry them. Blend all the seasonings into the flour.
Heat the oil to 375F (190C).
Dip scallops in milk then into the seasoned flour.
Deep fry in the oil 2 to 3 minutes or until golden brown.

Sylvia=s Jumbo Crab Claws
8 servings

2 tbsp 30 ml butter
2 3 cups 560 ml flour
1 cup 250 ml milk
4 cups 1 L crab meat, cooked
2 tsp 3 ml each of thyme, basil, oregano, pepper
1 tsp 5 ml paprika
1 tsp 5 ml salt
2 2 eggs
1 cup 250 ml milk
3 cups 375 ml fine breadcrumbs
4 cups 1 L oil

Heat the butter in a saucepan. Add 3 cup (60 ml) of flour and stir. Cook two minutes.
Add 1 cup (250 ml) milk and cook very thick. Cool.
Add the crab meat and blend.
Shape into 8 crab claws. Place on a wax paper-lined pastry sheet.
Chill in refrigerator for 2 hours.
Blend the seasonings with the remaining flour. Beat the eggs and add the milk. Dust crab claws with seasoned flour and dip into the eggs. Dredge with breadcrumbs.
Heat oil to 375F (180C). Fry one or two claws at a time until golden brown.
Serve at once.

Baked Crab au Gratin
6-8 servings

1 1 medium onion, chopped
1 1 green pepper, chopped
1 1 red pepper, chopped
8 8 large mushrooms, sliced
2 2 large tomatoes, peeled, seeded and diced
3 cup 60 ml butter
3 cup 60 ml all-purpose flour
1 3 cups 310 ml heavy cream
2 3 lbs 1 kg cooked crab meat
Salt and pepper
3 cup 60 ml sliced almonds
2 cups 500 ml grated medium Cheddar cheese

Preheat oven to 450F (230C).
Sauté the vegetables in butter until tender. Sprinkle with flour; stir until well blended.
Add cream and simmer, stirring until thickened. Stir in crab meat and season to taste.
Spoon hot mixture into a greased shallow baking dish. Sprinkle with almonds and cheese. Bake in oven just until cheese is golden.

Crab Louis
4 servings

1 lb 450 g crab meat
2 2 heads butter lettuce
3 3 tomatoes, sliced
4 4 hard-boiled eggs, quartered
16 16 green olives
Sauce
: cup 180 ml chili sauce
2 cup 125 ml mayonnaise
1 tsp 5 ml minced onion
2 tsp 3 ml sugar
3 tsp 1 ml Worchestershire sauce
3 tsp 1 ml salt
pinch pinch pepper

Check crab meat and remove any cartilage. On four plates, arrange the lettuce leaves. Place 4 oz (115 g) of crab meat in the center of lettuce. Place 4 slices of tomato and egg around the crab meat. Pour over 2 tbsp (30 ml) of sauce. Garnish with the olives. Serve remaining sauce separately.
Sauce: Blend together all the ingredients thoroughly. Chill 30 minutes before serving.

Lobster Mornay
4 servings

4 4 live lobsters, about 1 2 lbs (675 g) each
Court bouillon (see Soups)
3 tbsp 45 ml finely chopped onion
3 tbsp 45 ml finely chopped celery
3 tbsp 45 ml finely chopped carrot
8 8 large mushrooms, sliced
2 tbsp 30 ml butter
1 cup 250 ml cooked diced chicken
1 : cups 430 ml Mornay Sauce (see Sauces)
1 cup 250 ml grated Swiss cheese

Holding lobsters by the back, plunge them, head first, into a large pot of boiling court bouillon.
Simmer 12 to 15 minutes, or until lobsters rise to the surface. Drain.
Sauté the vegetables in butter. Stir in the chicken and hot Mornay Sauce. Simmer over low heat until mixture is thickened.
Slice lobsters in half horizontally, crack claws, and remove all lobster meat and tamale or coral rice.
Discard the claws. Slice lobster meat and stir into the Mornay mixture with tamale or roe; spoon mixture into the half shells and tails.
Sprinkle with cheese and place under heated broiler until golden.

Lobster Medallions in Pernod Cream
6 servings

6 6 lobster tails
1 1 small onion, minced
1 1 garlic clove, minced
1 tbsp 15 ml butter
2 cups 500 ml crushed tomatoes
1 tsp 5 ml fennel seeds
3 cup 60 ml Pernod
2 cup 125 ml heavy cream

Cut the lobster tails into medallions.
Sauté the onion and garlic in the butter until tender.
Add the tomatoes, feneel seeds and Pernod; simmer for 12 minutes.
Add the cream and lobster and simmer 10 more minutes. Serve at once.

Lobster Thermidor
6 servigns

3 3 lobsters 1 2 lbs (675 g) each
3 cup 60 ml butter
2 tbsp 30 ml oil
3 3 shallots, chopped
3 cup 60 ml white wine
3 cup 60 ml sherry
2 cups 500 ml Mornay Sauce (see Sauces)
1 tbsp 15 ml parsley
1 tsp 5 ml dry mustard
1 tbsp 15 ml heavy cream
2 cup 125 ml grated Parmesan cheese

Preheat oven to 400F (200C).
Split the lobsters in half. Remove and crack the claws.
Melt 2 tbsp (30 ml) butter and drizzle over the lobster.
Pour oil on large pastry sheet. Place lobster and claws on pastry sheet. Place in oven fore 10 minutes.
While lobster is cooking, heat remaining butter in a saucepan.
Add shallots and simmer until tender. Add wine and sherry and reduce to 3 cup (60 ml).
Add the Mornay Sauce, parsley and dry mustard. Cook 3 minutes on high heat, stirring constanly with a whisk.
Remove lobster from oven. Take meat out of shells. Reserve shells.
Dice the meat and place in a mixing bowl. Add b of the sauce. Combine. Spoon a little of the sauce into the shells. Fill shells with lobster mixture.
Pour remaining sauce and cream over mixture. Sprinkle with cheese.
Return to oven and brown. Serve.

Lobster Henri Duvernois
6 servings

2 3 lbs 1 kg lobster meat
3 cup 60 ml butter
2 cup 125 ml leeks, julienned
b cup 160 ml sherry
2 tbsp 30 ml brandy
2 cups 500 ml heavy cream
4 cups 1 L cooked rice, hot

Sauté the lobster meat in the butter. Add the leeks and cook until tender.
Add the sherry and brandy and simmer for 5 minutes.
Remove lobster and keep hot. Add cream and reduce to half the volume. Place lobster over rice, pour sauce over the lobster and serve.

Pamela=s Seafood Sloppy Joes
6 servings

3 cup 60 ml oil
2 2 garlic cloves, minced
1 1 small onion, finely diced
1 1 green pepper, finely diced
4 oz 115 g mushrooms sliced
2 2 celery stalks, minced
1 lb 450 g small shrimp, peeled and deveined
2 cups 500 ml tomato purée
3 tsp 1 ml each of oregano, thyme leaves, basil, chili powder, paprika, pepper
1 tsp 5 ml salt
1 lb 450 g crab meat, cooked
1 1 french loaf, cut into 6 thick slices
2 cups 500 ml grated Cheddar cheese

Heat the oil in large skillet. Add the garlic, onion, pepper, mushrooms and celery; sauté until tender.
Add the shrimp; cook until pink. Add the tomato purée and seasonings; stir. Cook for 10 minutes over low heat.
Add the crab meat and simmer for 5 minutes.
Hollow the sliced bread to form a cavity. Place bread under oven broiler and toast.
Remove and fill the bread cavity with seafood mixture.
Sprinkle with cheese and return under the broiler for 1 minute or until browned.

Let's Go Italian

2011-03-13T06:08:00.000-07:00

BRUSCHETTA

Mozzarella: a semi-soft cheese, cream colour with a light nut flavour. True mozzarella is made from the milk of the water buffalo. This cheese is best used fresh, the fresher the better as old mozzarella when cooked tends to cook clear.
1 French loaf
4 tomatoes
2 minced garlic cloves
2 tsp 10 ml dried basil leaves
1 tsp 5 ml salt
3 tbsp 45 ml olive oil
2 cups 500 ml grated Mozzarella cheese
1/3 cup 90 ml grated Parmesan cheese

Slice the French loaf in half, lengthwise.

Peel and seed the tomatoes, then dice.

Mix the tomatoes with the garlic and seasonings.

Brush the bread with the oil. Cover with tomato mixture. Sprinkle with cheese and broil in the oven until the cheeses are melted.

Serves 4

Calories (kcal) 641.1 Saturated fat (g) 12.3 Monounsaturated fat (g) 13.5
Polyunsaturated fat (g) 2.3 Cholesterol (mg) 56 Carbohydrate (g) 67.2
Fiber (g) 4.7 Protein (g) 26.3 Sodium (mg) 1595

CARPACCIO DI FILETTO

Beef filet or tenderloin, the most tender muscle of the steer, tenderloin assures the diner of the finest meat available. Choose meat that has a very dark red colour this indicates the meat has been well aged. Good beef will be aged any where from 21-32 days in refrigerated conditions. Have the butcher trim the beef of all fat and blue skin. Bacon wrapping filets assists in the cooking of the steaks, due a low fat content the bacon helps to Alard@ the beef preventing the meat from drying too much on the grill.

1 lb 454 g beef tenderloin
1/3 cup 90 ml extra virgin olive oil
3 tbsp 45 ml lemon juice
2 tbsp 30 ml balsamic vinegar
2 minced garlic cloves
2 tsp 10 ml Dijon mustard
2 tsp 3 ml Worcestershire sauce
3 tsp 1 ml salt
3 tsp 1 ml fresh cracked black pepper
2 bunches argurla
1 cup 250 ml marinated artichoke hearts, drained
1 cup 250 ml palm hearts
2 cup 125 ml freshly grated Parmesan cheese
Fresh sliced Italian bread

Slice the beef tenderloin very thin.

Heat the oil in a sauce pan, whip in the lemon juice, vinegar, garlic, mustard, Worcestershire sauce, salt and pepper. Heat for 2 minutes, cool to room temperature.

Wash, trim and arrange the argurla on a serving platter. Place the beef , artichoke hearts, and palm hearts around the platter, pour the sauce over, sprinkle with cheese and serve at once with fresh Italian bread.

SERVES 6

Calories (kcal) 380.3 Saturated fat (g) 8.6 Monounsaturated fat (g)16.2
Polyunsaturated fat (g)1.7 Cholesterol (mg)53 Carbohydrate (g)15.4
Fiber (g)2.2 Protein (g) 15.7 Sodium (mg) 185

VONGOLE O COZZE SALTATE
Steamed Clams or Mussels

Garlic, many are the myths and mysteries of garlic. Thought to assist in curing diseases from cancer to colds, absolute proof is yet to come. Myths persist that garlic would drive away bats, serpents and scorpions, too much is sure to drive away people. Garlic is actually a member of the Lilly family and is an essential ingredient in much of todays cuisine. The bulb is made up of many small cloves which are held together by the paper like skin.

2.2 lbs 1 kg fresh clams or mussels
2 tbsp 30 ml butter
2 minced garlic cloves
1 finely diced onion
1 finely diced celery stalk
1 cup 250 ml white wine
2 cups 500 ml stewed tomatoes
1 tsp 5 ml Worcestershire sauce
2 tsp 3 ml salt
1 tbsp 15 ml fresh chopped basil leaves
1 tsp 5 ml cracked black pepper

Scrub and or debeard the clams or mussels.

Heat the butter in a sauce pan. Add the garlic, onion and celery. Sauté until tender. Add the remaining ingredients and simmer for 15 minutes.

Add the mussels and continue to simmer an additional 10 minutes. Serve.

SERVES 6
Calories (kcal) 221.7 Saturated fat (g) 2.7 Monounsaturated fat (g) 1.6
Polyunsaturated fat (g) 0.9 Cholesterol (mg) 68 Carbohydrate (g) 11.1
Fiber (g) 1.1 Protein (g) 22.9 Sodium (mg) 574

CREMA DI OSTRICHE

Anise is the small seed of a parsley like plant grown in the Mediterranean. It has a strong licorice flavour and is used in all areas of cookery from appetizers to desserts. This spice was once taxed by Britain to help pay for repairs to the London bridge.

24 oysters
10 oz 280 g spinach
4 tbsp 60 ml butter
4 tbsp 60 ml flour
4 cups 1 L chicken or seafood broth
2 cups 500 ml cream
1 tsp 5 ml anise seeds*
1/4 cup 60 ml pernod liqueur*

Shuck the oysters, remove from the shell. Drain their liquid into the broth.

Trim and wash the spinach. Chop the spinach.

In a large sauce pan heat the butter. Sauté the oysters in the butter then remove and reserve.

Add the spinach and sauté, sprinkle with the flour and cook for 2 minutes over low heat. Add the broth and cream. Purée the soup in a food processor, return the soup to the pot. Add the oysters to the soup and simmer for 30 minutes.

Sprinkle with anise seeds, add the liqueur and simmer for an additional 10 minutes. Serve very hot.

SERVES 4

*Omit if you do not care for liquorice flavoured soup.

Calories (kcal)381.5 Saturated fat (g) 18.1 Monounsaturated fat (g)8.9
Polyunsaturated fat (g)2.1 Cholesterol (mg) 121 Carbohydrate (g)12.0
Fiber (g)1.3 Protein (g)15.3 Sodium (mg)1306

Step by Step ZUPPA AI FUNGHETTO

2 lb 225 g Portobello mushrooms
1/4 cup 60 ml butter
4 tbsp 60 ml flour
3 cups 750 ml chicken broth
12 cups 375 ml half & half cream
1/3 cup 90 ml Marsala wine
2 tsp 3 ml white pepper
2 tsp 3 ml salt

(Step 1) Brush and slice the mushrooms.

(Step 2) Heat the butter in a large kettle or Dutch oven, add the mushrooms and sauté until tender. Stir in the flour and cook over low heat for 2 minutes.

(Step 3) Add the chicken broth and simmer until thick. Stir in the cream, wine and seasonings, simmer for 5 minutes and serve very hot.

SERVES 6

Note; due to the mushrooms the soup will turn slightly grey in color.

Calories (kcal) 222.3 Saturated fat (g) 9.5 Monounsaturated fat (g) 4.8
Polyunsaturated fat (g) 0.9 Cholesterol (mg) 44 Carbohydrate (g) 9.5
Fiber (g) 0.5 Protein (g) 8.8 Sodium (mg) 1064

Step by Step INSALATA DI CAESAR

2 tsp 3 ml salt
2 minced garlic cloves
2 anchovy fillets
2 tsp 3 ml dry mustard
1 tbsp 15 ml lemon juice
3 tsp 1 ml Worcestershire sauce
3 drops Tabasco Sauce
1 tbsp 15 ml red wine vinegar
2 tsp 3 ml cracked black pepper
1/3 cup 90 ml olive oil
1 egg yolk
1 head Romaine lettuce, washed
1 hard cooked, grated egg
1/3 cup 90 ml freshly grated Parmesan cheese
1/3 cup 90 ml diced, cooked bacon
2 cup 125 ml croutons

(Step 1) Rub the bottom of a large wooden bowl with the salt. Add the garlic and anchovy fillets, mash with two forks.

(Step 2) Add the mustard, lemon juice, Worcestershire, TabascoJ, vinegar, pepper and oil. Blend thoroughly. Add the egg yolk and mix well.

(Step 3) Cut the lettuce into bite size pieces. Toss lettuce with dressing.

Serve the salad on chilled plates. Garnish with egg, cheese, bacon and croutons. Serve at once.

SERVES 4

Calories (kcal) 378.5 Saturated fat (g) 8.0 Monounsaturated fat (g) 19.7
Polyunsaturated fat (g) 3.2 Cholesterol (mg) 128 Carbohydrate (g) 7.9
Fiber (g) 3.6 Protein (g) 13.8 Sodium (mg) 771

GIARDINETTO D'ARAGOSTA CON VINEGRETTE AI LAMPONI
Lobster Salad with Raspberry Vinegarette

How to make flavoured vinegars: To 4 cups of vinegar (cider, white wine or red wine) use 2 cups fresh herbs, spices or fruit. Wash and gently bruise herbs. Stuff into stopper bottles. Pour vinegar into a large bottle. Let stand for 2 3 weeks, before using.

2 oz 60 g button mushrooms
1 tbsp 15 ml butter
1 lb 454 g cooked and diced lobster meat
1/3 cup 90 ml extra virgin olive oil
3 tbsp 45 ml raspberry vinegar
2 tsp 3 ml dry mustard
3 tsp 1 ml each of salt, pepper, paprika
1 cup 250 ml whipping cream
4 curly lettuce leaves
1 red onion, sliced in rings

Wash the mushrooms, remove the stems.

Heat the butter in a skillet and sauté the mushrooms. Cool.

Place the cooked lobster meat in a mixing bowl.

Blend the oil together with the raspberry vinegar, mustard and seasonings. Whip the cream, fold the vinegarette in the whipped cream. Pour over the lobster.

Place the lettuce leaves on chilled plates. Scoop the lobster onto the lettuce, garnish with the fried mushrooms and onion rings. Serve.

SERVES 4

Calories (kcal) 505.8 Saturated fat (g) 18.1 Monounsaturated fat (g) 20.8
Polyunsaturated fat (g) 2.7 Cholesterol (mg) 197 Carbohydrate (g) 5.4
Fiber (g) 0.8 Protein (g) 23.4 Sodium (mg) 667

CARRE' D' AGNELLO AL FORNO
Roasted Lamb Racks

Lamb Racks:
4 lamb racks, backbone removed
3 cup 60 ml Dijon mustard
2 tsp 10 ml kosher salt
1 tbsp 15 ml dried basil leaves
1 tsp 5 ml cracked black pepper
2 cup 125 ml dry bread crumbs
3 tbsp 45 ml olive oil

Sauce:
2 tbsp 30 ml butter
2 tbsp 30 ml olive oil
4 sliced garlic cloves
12 sliced thin, oil-packed sun-dried tomatoes
2 tbsp 30 ml fresh chopped basil
3 tsp 1 ml salt
1 tbsp 15 ml lemon juice

Preheat the oven to 400F (200C).

Trim all the fat from the lamb racks. Trim the meat from the top and in between the rib bones. Crack bones at joint.

Spread the mustard over the lamb racks. Blend the salt, basil, pepper and bread crumbs together. Dredge the lamb through the bread crumb mixture.

Sprinkle with olive oil. Roast in the oven for 30 minutes. Carve and serve with sauce.

Sauce:

Heat the butter and the oil in a sauce pan. Add the garlic and fry until golden brown. Add the remaining ingredients, reduce heat and simmer for 5 minutes. Pour over the lamb racks.

Serves 4

Calories (kcal) 983.7 Saturated fat (g) 12.3 Monounsaturated fat (g) 43.6
Polyunsaturated fat (g)8.7 Cholesterol (mg)15 Carbohydrate (g) 91.6
Fiber (g) 1.9 Protein (g)19.8 Sodium (mg) 2419

POLLO FLORENTINE
Chicken Stuffed with Spinach

6 4 oz 6 120 g chicken boneless breasts
10 oz 280 g spinach leaves
6 oz 170 g Fontina cheese
6 oz 170 g thinly sliced prosciutto
2 tbsp 30 ml melted butter
2 cups 500 ml Gorgonzola Sauce

Pound the chicken breasts flat with a meat mallet.

Chop the spinach fine.

Place 1 2 oz (45 g) of spinach, 1 oz (30 g) of cheese, and 1 oz (30 g) of prosciutto on each breast. Roll the chicken and secure with toothpicks.

Brush with melted butter, place on a baking sheet. Bake for 20 minutes in a preheated 350F (180C) oven.

Plate the chicken and pour the sauce over. Serve.

Gorgonzola Sauce

3 cup 60 ml butter
3 cup 60 ml flour
2 cups 500 ml chicken stock
2 cup 125 ml cream
1/3 cup 90 ml crumbled Gorgonzola cheese

In a sauce pan, melt the butter, add the flour and stir, cooking for 2 minutes over low heat.

Add the chicken stock and cream, stir. Simmer for 30 minutes or until sauce has thickened. Stir in the cheese. Use as required.

SERVES 6

Calories (kcal) 541.4 Saturated fat (g) 20.5 Monounsaturated fat (g) 12.4
Polyunsaturated fat (g) 3.4 Cholesterol (mg) 166 Carbohydrate (g) 7.3
Fiber (g) 1.3 Protein (g) 40.1 Sodium (mg) 1489

GAMBERI PICCANTI
Spicy Shrimp

Sauce:
3 tbsp 45 ml butter
3 tbsp 45 ml flour
2 cup 125 ml chicken stock
2 cup 125 ml heavy cream
2 cup 125 ml champagne
2 tbsp 30 ml tomato paste

Shrimp:
1 2 lbs 750 g tiger prawns
3 cup 60 ml olive oil
1 tsp 5 ml salt
2 tsp 3 ml each of garlic powder, onion powder, cayenne pepper, oregano, thyme, basil, white pepper, black pepper.
3 cups 750 ml cooked long grian rice or risotto

Melt the butter in a saucepan. Add the flour and stir into a paste (roux). Add chicken stock, cream, champagne and tomato paste. Whisk all the ingredients together. Simmer for 10 minutes over medium heat.

Shell and de-vein the prawns, skewer them lengthwise so they won't curl during cooking. Brush the prawns with oil and place on a baking sheet.

Blend the herbs, spices and season the prawns heavily. Broil the prawns for 2 2 3 minutes on each side, over a grill above medium coals or under the oven broiler. Serve at once over the rice and smothered with the sauce.

SERVES 4

Calories (kcal) 305.3 Saturated fat (g) 2.4 Monounsaturated fat (g) 10.4
Polyunsaturated fat (g) 2.3 Cholesterol (mg) 259 Carbohydrate (g) 3.0
Fiber (g) 0.6 Protein (g) 34.8 Sodium (mg) 786

GAMBERONI AL VINO BIANCO
Prawns in White Wine

1 2 lbs 750 g tiger prawns
1 cup 250 ml dry white wine
1 tbsp 15 ml butter
1 tbsp 15 ml flour
2 cup 125 ml light cream
2 tbsp 30 ml lemon juice
2 tsp 3 ml salt
3 tsp 1 ml white pepper
1 tsp 5 ml grated lemon rind

Shell and de-vein the prawns. Place into a sauce pan, pour the wine over. Simmer gently over low heat for 6 8 minutes until prawns are tender but not rubbery. Remove to a serving platter and reserve hot.

Heat the butter in a skillet, add the flour and cook for two minutes over low heat, whip in the wine. Add the cream, simmer for 5 minutes. Stir in the lemon juice, seasonings and lemon rind. Simmer for 3 additional minutes, then pour over prawns and serve at once.

SERVES 4

Calories (kcal) 313.7 Saturated fat (g) 5.9 Monounsaturated fat (g) 2.9
Polyunsaturated fat (g) 1.5 Cholesterol (mg) 286 Carbohydrate (g) 5.5
Fiber (g) 0.1 Protein (g) 35.7 Sodium (mg) 562

POLLO CON MARSALA E FUNGHI
Chicken with Sweet Italian wine and Mushrooms

Portobello mushrooms are large umbrella shaped mushrooms with a very rich earthly meaty flavour. Excellent in all cuisines except desserts. They can be used on their own as an appetizer or stuffed as an entree or combined with other cuisines.

6 4 oz 6 120 g boneless, skinless chicken breasts
1 1/2 cups 375 ml Marsala wine
1 1/2 cups 375 ml chicken stock
1 tsp 5 ml thyme leaves
3 tsp 1 ml salt
2 tsp 3 ml green peppercorns
4 tbsp 60 ml butter
1 cup 250 ml sliced Portobelo mushrooms
2 tbsp 30 ml flour
2 cup 125 ml light cream

Place the chicken breasts in a sauce pan. Cover with the wine, stock and the seasonings and simmer gently for 20 minutes. Remove and reserve hot. Increase the temperature under the sauce pan and bring the broth to a boil, reduce to 1 cup (250 ml). Strain through a cheese cloth.

Heat the butter in a 2nd sauce pan, sauté the mushrooms until all the moisture has evaporated. Add the flour, cook for 2 minutes over low heat. Add the strained broth along with the cream. Simmer for 5 minutes. Serve.

SERVES 6

Calories (kcal) 324.4 Saturated fat (g) 9.6 Monounsaturated fat (g) 6.9
Polyunsaturated fat (g) 2.3 Cholesterol (mg) 92 Carbohydrate (g) 4.0
Fiber (g) 0.2 Protein (g) 21.4 Sodium (mg) 429

CIOPPINO
Seafood & Fish Stew

3 tbsp 45 ml butter
1 sliced red bell pepper
1 sliced green bell pepper
1 sliced small onion
1 minced garlic clove
1 tbsp 15 ml chopped fresh parsley
2 cups 500 ml peeled, seeded, chopped tomatoes
4 cups 1 L fish broth
2 cups 500 ml white wine
2 lb 225 g sliced artic char or any firm fish
3 lb 120 g peeled and de-veined shrimp
3 lb 120 g green mussels
3 lb 120 g clams, in shell
3 lb 120 g king crab claws
1 bouquet garni*

In a large Dutch oven or kettle, heat the butter. Add the vegetables and sauté until tender. Add the parsley, tomatoes, broth and wine. Bring to a boil. Reduce heat and simmer for 10 minutes.

Add the fish, seafood and bouquet garni. Cover and simmer for 15 minutes. Discard the bouquet garni.

Serve the stew with fresh Italian bread.

SERVES 6.
* A bouquet garni is: thyme leaves, basil sprig, marjoram, bay leaf and five peppercorns tied together in a cheesecloth. (J-Cloth works well.)

Calories (kcal) 382.1 Saturated fat (g) 6.4 Monounsaturated fat (g) 3.2
Polyunsaturated fat (g) 1.3 Cholesterol (mg) 175 Carbohydrate (g) 9.9
Fiber (g) 2.0 Protein (g) 38.3 Sodium (mg) 779

POLLO AL PESTO
Chicken with Pesto

Sauce:

1 1/2 cups 375 ml fresh chopped, packed, basil
6 minced garlic cloves
a cup 90 ml toasted pinenuts
b cup 170 ml grated Parmesan cheese
1 tsp 5 ml salt
2 tsp 3 ml pepper
a cup 90 ml olive oil

Chicken:

4 6 oz 4 170 g boneless chicken breasts
2 tbsp 30 ml olive oil
2 tsp 3 ml salt
2 tsp 3 ml white pepper

Sauce:

Combine all the ingredients in a food processor, except the oil. Blend until well incorporated. Slowly add the oil until a thick mayonnaise type sauce is formed. Reserve until required.

Chicken:

Brush the chicken with oil and season with salt and pepper. Grill the chicken over medium heat for 5 6 minutes per side. Serve with a dollop of sauce on each chicken breast.

SERVES 4

Calories (kcal) 551.8 Saturated fat (g) 9.5 Monounsaturated fat (g) 24.6
Polyunsaturated fat (g) 4.9 Cholesterol (mg) 98 Carbohydrate (g) 8.0
Fiber (g) 1.4 Protein (g) 36.6 Sodium (mg) 1157

RISOTTO ALLA ICHIATANA
Seafood Rice Bake

2 lb 225 g clams
2 lb 225 g mussels
3 cup 60 ml oil
1 diced onion
1 diced green bell pepper
3 diced celery stalks
2 minced garlic cloves
1 tsp 5 ml each of thyme, oregano, basil, cracked black pepper
6 cups 1.5 L chicken broth
2 cups 500 ml white wine
2 cups 500 ml crushed tomatoes
3 cups 750 ml arborio rice
1 lb 454 g crab legs & claws
1 lb 454 g lobster meat
1 lb 454 g peeled and de-veined shrimp
1 lb 454 g firm fish pieces
1 cup 250 ml peas

Preheat the oven to 375F (190C).

Clean and debeard the clams and mussels.

Heat the oil in a large kettle or Dutch oven. Add the onion, green pepper, celery and garlic. Sauté until the vegetables are tender, drain excess oil.

Add the seasonings and cook for 1 minute. Add the chicken broth, wine and tomatoes. Bring to a boil.

Place the rice into a very large casserole dish. Top with the mussels, clams, crab, lobster, shrimp fish and peas.

Pour the stock over the seafood, bake in the oven for 30 minutes or until rice is tender. Do not stir.
Remove from the oven. Cover and allow to sit for 10 minutes before serving.

SERVES 8

Calories (kcal) 673.6 Saturated fat (g) 2.0 Monounsaturated fat (g) 5.5
Polyunsaturated fat (g) 3.0 Cholesterol (mg) 225 Carbohydrate (g) 64.1
Fiber (g) 1.9 Protein (g) 62.2 Sodium (mg) 1825

TRUMPETTI CAMPANOLA

2 yellow bell peppers
1 lb 454 g hot Italian sausage meat
2 tbsp 30 ml olive oil
1 large Spanish onion
1 cup 250 ml quartered marinated artichokes
3 oz 90 g sliced Porcini mushrooms
2 cups 500 ml peeled, seeded, diced, tomatoes
2 tbsp 30 ml butter
2 tbsp 30 ml flour
1 cup 250 ml milk
3 tsp 1 ml salt
3 tsp 1 ml white pepper
pinch nutmeg
1 lb 454 g Trumpet shaped pasta

Preheat the oven to 400F (200C) and roast the peppers for 20 minutes. Remove from the oven and peel away the skin. Remove the core, seeds and membranes, dice fine.

In a sauce pan brown the sausage meat, drain excess fat. Add the oil and sauté the onion, artichokes and mushrooms until tender. Add the diced yellow pepper and tomatoes. Reduce heat and simmer for 30 minutes.

Melt the butter in a second sauce pan. Add the flour and stir into a paste (roux) cook for 2 minutes over low heat.

Add the milk and stir; simmer until thickened. Add the seasonings and simmer 2 additional minutes.

Combine the tomato mixture with the white sauce. Simmer for 10 minutes.

While sauce simmers, cook the pasta in 8 cups (2L) of boiling salted water for 8-9 minutes or until al dente.

Plate the pasta, smother with sauce and serve.

SERVES 6

Calories (kcal) 701.2 Saturated fat (g) 12.6 Monounsaturated fat (g) 15.8
Polyunsaturated fat (g) 4.3 Cholesterol (mg) 73 Carbohydrate (g) 72.3
Fiber (g) 4.0 Protein (g) 24.4 Sodium (mg) 818

PENNE ALL' ARRABIATE

3 cup 60 ml butter
4 oz 120 g sliced Porcini mushrooms
2 minced garlic cloves
2 diced carrots
1 diced onion
2 diced celery stalks
3 lbs 1.2 kg peeled, seeded and chopped tomatoes
3 bay leaves
1 tsp 5 ml thyme leaves
1 tsp 5 ml oregano leaves
1 tsp 5 ml basil leaves
1 tbsp 15 ml salt
1 tsp 5 ml pepper
1 tbsp 15 ml crushed red chile peppers
1 lb 454 g Penne noodles
3 cup 60 ml grated Parmesan cheese

In a large kettle heat the butter and sauté the mushrooms, garlic, carrots, onion and celery until tender. Add the tomatoes, seasonings and red chile peppers. Reduce heat and simmer for 3 hours.

Pureé, then strain the sauce and return to the kettle continuing to simmer until sauce is very thick.

Cook the Penne in 8 cups (2 L) of boiling salted water until al dente. Plate the noodles and smother with sauce, sprinkle with the cheese and serve.

SERVES 6

Calories (kcal) 451.7 Saturated fat (g) 6.2 Monounsaturated fat (g) 3.6
Polyunsaturated fat (g) 1.6 Cholesterol (mg) 95 Carbohydrate (g) 72.0
Fiber (g) 6.7 Protein (g) 15.4 Sodium (mg) 1356

TAGLIOLINI AI FUNGHI E VEGTALI

Caciocavallo (casse-e-o-ka-vallo): a cheese shaped like a gourd or ten pin with a clay coloured surface and a light coloured interior. Has a tangy sharp taste, when fresh it is smooth, firm and creamy, with age it becomes hard and is ideal for grating.

4 tbsp 60 ml butter
2 cups 500 ml sliced button mushrooms
1 julienne cut carrot
1 small julienne cut zucchini
1 1/2 cups 375 ml rapini florets
4 tbsp 60 ml flour
1 cup 250 ml milk
1 cup 250 ml strong chicken broth
2 tsp 3 ml salt
2 tsp 3 ml white pepper
pinch nutmeg
3 cup 60 ml hard Cacciocavallo cheese, grated
1 lb 454 g tagliolini pasta

Melt the butter in a sauce pan, add the vegetables and sauté until tender. Add flour and stir into a paste (roux) cook for 2 minutes over low heat.

Add the milk and chicken broth, stir; simmer until thickened. Add the seasonings and simmer 2 additional minutes. Add the cheese.

While sauce is simmering cook the pasta in 8 cups (2 L) of boiling salted water until al dente. Plate the noodles and smother with sauce.

SERVES 6

Calories (kcal) 440.4 Saturated fat (g) 6.7 Monounsaturated fat (g) 3.3
Polyunsaturated fat (g) 1.1 Cholesterol (mg) 31 Carbohydrate (g) 67.0
Fiber (g) 3.5 Protein (g) 16.0 Sodium (mg) 572

VITELLO AL LIMONE
Veal with Lemon Cream Sauce

1 1/2 lbs 675 g boneless diced veal
3 cups 750 ml chicken stock
1 tsp 5 ml salt
3 tsp 1 ml thyme leaves
1 bay leaf
20 pearl onions
4 julienned carrots
2 tbsp 30 ml butter
2 tbsp 30 ml flour
1 tbsp 15 ml capers
2 tbsp 30 ml lemon juice
2 egg yolks
pinch cayenne pepper
1 tbsp 15 ml chopped parsley

In a Dutch oven or a large kettle place the veal, stock, salt, thyme, and bay leaf, cover and simmer for 45 minutes. Add the onions and carrots continue to simmer for an additional 10 minutes.

Remove 2 cups (500 ml) of liquid. Melt the butter in a small sauce pan, add the flour and cook for 2 minutes over low heat, (do not brown it). Slowly add the 2 cups ( 500 ml )of the reserved liquid stirring until thick. Add the capers.

Whisk the lemon juice in the egg yolks. Blend into the sauce. Reheat but do not boil the sauce as this will curdle the eggs. Blend the sauce with the veal. Stir in the cayenne. Pour into a serving bowl.

Sprinkle with parsley and serve over noodles or rice.

SERVES 6

Calories (kcal) 297.0 Saturated fat (g) 5.4 Monounsaturated fat (g) 4.1
Polyunsaturated fat (g) 1.1 Cholesterol (mg) 145 Carbohydrate (g) 25.6
Fiber (g) 6.0 Protein (g) 22.0 Sodium (mg) 1560

SPAGHETTI AL GRANSEOLA

2 tbsp 30 ml olive oil
2 minced garlic cloves
1 diced small onion
1 tsp 5 ml crushed red chilies
1 tbsp 5 ml fresh minced basil
2 cups 500 ml peeled, seeded, diced tomatoes
1 lb 454 g Dungeness crab meat
2 tbsp 30 ml butter
2 tbsp 30 ml flour
1 cup 250 ml milk
2 tsp 3 ml salt
2 tsp 3 ml white pepper
pinch nutmeg
1 lb 454 g spaghetti
3 cup 60 ml grated hard Cacciocavallo cheese

In a sauce pan heat the oil, add the garlic and onion, sauté until tender. Add the chiles, basil and tomatoes, reduce the heat and simmer for 20 minutes. Stir in the crab meat.

In a second sauce pan heat the butter, add the flour and cook over low heat for 2 minutes. Stir in the milk and seasonings, simmer until thick. Stir the cream sauce into the tomato sauce and blend.

While sauces are simmering cook the pasta al dente in 8 cups (2 L) of boiling salted water. Drain, place on serving plates, smother with sauce and sprinkle with cheese.

SERVES 6

Calories (kcal) 500.0 Saturated fat (g) 5.0 Monounsaturated fat (g) 5.5
Polyunsaturated fat (g) 1.5 Cholesterol (mg) 87 Carbohydrate (g) 65.3
Fiber (g) 3.0 Protein (g) 28.8 Sodium (mg) 611

PAPPARDELLE ALLA PAMELA

4 tbsp 60 ml butter
1 cup 250 ml sliced Procini mushrooms
4 tbsp 60 ml flour
2 cups 500 ml milk
2 tsp 3 ml salt
2 tsp 3 ml white pepper
pinch nutmeg
3oz 90 g sliced prosciutto
2 cup 125 ml shelled peas
3 cup 60 ml grated Parmesan cheese
1 lb 454 g black Pappardelle noodles

(Step 1) Melt the butter in a sauce pan, sauté the mushrooms. Add flour and stir into a paste (roux). Cook for 2 minutes over low heat.

(Step 2) Add the milk and stir. Simmer until thickened. Add the seasonings and simmer for 2 additional minutes. Stir in the prosciutto, peas and cheese, simmer for an additional 5 minutes.

(Step 3) While sauce simmers cook the pappardelle in 8 cups (2 L) of boiling salted water until al dente. Drain and plate the noodles and smother with sauce, serve.

SERVES 6

Calories (kcal) 472.8 Saturated fat (g) 7.6 Monounsaturated fat (g) 3.9
Polyunsaturated fat (g) 1.1 Cholesterol (mg) 44 Carbohydrate (g) 66.9
Fiber (g) 2.6 Protein (g) 19.2 Sodium (mg) 745

Step by Step COSTOLETTA DI VITELLO ALLA MILANESE
Classic Veal Milanese

4-6 oz 4-170 g provimi veal cutlets
3 cup 60 ml milk
2 eggs
1/3 cup 90 ml flour
2 cups 500 ml seasoned bread crumbs
3 cup 60 ml butter
1 lemon

(Step 1) Pound the veal very thin with a meat mallet.

(Step 2) In a mixing bowl, combine the milk and eggs.

Dust the cutlets with flour, dip into eggs and dredge in the bread crumbs.

(Step 3) Heat the butter in a large skillet. Fry the cutlets to golden brown on each side. Cut the lemon into wedges and serve along with oven roasted potatoes and Autum vegetables.

Serves 4.

Calories (kcal) 410.1 Saturated fat (g) 9.1 Monounsaturated fat (g) 6.2
Polyunsaturated fat (g) 1.4 Cholesterol (mg) 139 Carbohydrate (g) 51.6
Fiber (g) 2.8 Protein (g) 11.6 Sodium (mg) 533

SPIEDINO DI MARE ALLA GRIGLIA
Grilled Seafood Assortment with Sweet Red Pepper Sauce

2 cups 500 ml sweet red bell peppers
1/3 cup 90 ml hot chicken broth
1 1/3 tsp 8 ml each of salt, chili powder
3 tsp 1 ml each of black pepper, white pepper, basil, oregano leaves, thyme leaves, basil leaves, Hungarian paprika

4-6 oz 4-170 g salmon fillets or salmon steaks
1 lb 454 g large peeled and de-veined shrimp
1 lb 454 g lobster tails, shell removed
2 tbsp 30 ml pepper grilling oil
1 tsp 5 ml salt
2 tsp 3 ml each of cracked black pepper, basil leaves, oregano leaves, thyme leaves, Hungarian paprika

Preheat the oven to 400F (200C) and roast the peppers for 20 minutes. Remove from the oven and peel away the skin. Remove the core, seeds and membranes, dice fine.

Place the red peppers, chicken broth and spices in a food processor; purée. Pour into a sauce pan. Simmer over low heat until sauce thickness. Press through a sieve into a mixing bowl.

Seafood:

Wash and trim the salmon. Remove any bones. Brush the oil over the salmon and seafood. Blend the herbs and spices together and sprinkle on the fish and seafood. Grill over a medium grill for 5 minutes per side.

Place the red pepper sauce on a serving plate top with a salmon fillet and equal portions of seafood.

SERVES 6

Calories (kcal) 339 Saturated fat (g) 1.6 Monounsaturated fat (g) 4.2
Polyunsaturated fat (g) 3.2 Cholesterol (mg) 246 Carbohydrate (g) 4.6
Fiber (g) 1.2 Protein (g) 53.4 Sodium (mg) 1305

QUATTRO FORMAGGI
"PIZZA OF FOUR CHEESES"

1 quantity Basic Pizza Dough (follows)
2 cups 500 ml Pizza Sauce (see page)
1 1/2 cups 375 ml grated Mozzarella
1 1/2 cups 375 ml grated Brick cheese
1 cup 250 ml grated Parmesan cheese
1 cup 250 ml grated Provolone cheese

Preheat the oven to 450F (230C). Pan the dough according to instruction.

Spoon the sauce over the dough to 2" (1.5 cm) from the edge of the pan. Sprinkle evenly with cheeses.

Bake for 15 minutes or until crust is golden. Remove from the pan, slice and serve.

YIELDS two 8" (20 cm) or one 12" (30 cm)

BASIC PIZZA DOUGH

1 tsp 5 ml granulated sugar
1 cup 250 ml warm water
1 tbsp 15 ml (envelope) of active dry yeast
2 tbsp 30 ml melted butter, cooled
3 1/2 cups 875 ml all purpose flour
1/4 tsp 2 ml salt

In a large bowl, dissolve the sugar in the warm water. Sprinkle with the yeast and let stand 10 minutes or until foamy. Stir in the butter.

Stir in half of the flour and the salt into the yeast mixture. Gradually stir in enough of the remaining flour to make a slightly sticky ball.

Knead the dough on a lightly flour surface until smooth and elastic, about 5 minutes.

Place the dough into a greased bowl and let rest 15 minutes. Punch down the dough; cut in half. Roll out each piece of dough into a 11" (28 cm) circle, allow to rise again, 15 minutes.

Place on a greased 14" (35 cm) pizza pan. With finger tips press from centre half of the pan, rest dough for 10 minutes. Press once again until dough covers pan completely. Dough is now ready for sauce and toppings.

Calories (kcal) 533 Saturated fat (g) 17.1 Monounsaturated fat (g) 9.0
Polyunsaturated fat (g) 1.7 Cholesterol (mg) 81 Carbohydrate (g) 39.4
Fiber (g) 0.3 Protein (g) 28.6 Sodium (mg) 1280

MILANO PIZZE

1 quantity Basic Pizza Dough (see page)
1 cup 250 ml Pizza Sauce (follows)
1 lb 454 g hot Italian sausage, diced and cooked
12 oz 340 g diced Mozzarella cheese
1 1/2 cups 375 ml sliced roasted red peppers
1 1/2 cups 375 ml sliced Vadalia onion

Pan the dough as per the instructions. Sauce the pizza and top with the sausage.

Sprinkle with the cheese, top with the red peppers and onions.

Bake in a preheated 450F (220C) oven for 10-12 minutes or golden brown.

YEILDS two 12" (30 cm)

PIZZA SAUCE

3 tbsp 45 ml vegetable or olive oil
2 2 minced garlic cloves
2 0.5 finely diced green bell pepper
3 lbs 1.3 kg peeled, seeded and chopped tomatoes
1 tbsp 15 ml oregano leaves
1 tsp 5 ml thyme leaves
1 tsp 5 ml basil leaves
1 tsp 5 ml salt
2 tsp 3 ml cracked pepper
2/3 cup 170 ml tomato paste

Place all the ingredients in a food processor and blend, use as required.

YIELDS 2 CUPS (500 ML)

Calories (kcal) 485.0 Saturated fat (g) 17.6 Monounsaturated fat (g) 15.6
Polyunsaturated fat (g) 3.9 Cholesterol (mg) 108 Carbohydrate (g) 9.3
Fiber (g) 1.1 Protein (g) 24.3 Sodium (mg) 1199

TORTA DI CIOCCOLATA

2 tbsp 30 ml cocoa powder
2 cups 500 ml pastry flour
1 tsp 5 ml baking soda
3 tsp 1 ml salt
2 cup 125 ml butter
12 cups 375 ml granulated sugar
2 eggs
4 oz 120 g melted, semi sweet chocolate
1 cup 250 ml buttermilk
20 chocolate covered coffee beans
Frosting:

8 oz 240 g semi-sweet chocolate
1 cup 250 ml whipping cream
2 tsp 10 ml melted butter
2 2 egg yolks
4 cups 1 L confectioners= sugar
1 tsp 5 ml vanilla

Sift the cocoa, flour, baking soda and salt together 3 times. Cream the butter and sugar together until very light. Add the eggs, one at a time. Add the chocolate. Incorporate the flour and buttermilk in thirds.

Pour into 2 8" (20 cm) round greased and floured cake pans. Bake in a preheated 350F (180C) oven for 35 40 minutes. Cool for 10 minutes. Turn out on a cooling rack. Cool to room temperature, slice each cake in half, fill and frost with the frosting. Garnish with chocolate covered coffee beans.

Frosting:

In a double boiler melt the chocolate and transfer to a mixing bowl. Blend in the remaining ingredients beating at medium speed until very smooth and light.

Calories (kcal) 637.3 Saturated fat (g) 15.4 Monounsaturated fat (g) 8.1
Polyunsaturated fat (g) 1.2 Cholesterol (mg) 121 Carbohydrate (g) 100.9
Fiber (g) 2.0 Protein (g) 6.2 Sodium (mg) 278
Chocolate, Chocolate is the product of the cacao bean. First discovered by the natives of Latin American who made a beverage from the bean. Brought back to Europe by the great Spanish explorer Christopher Columbus in 1502, it was received with little interest, after all he also had all that gold. It wasn't until Cortez experienced Montezuma wonderful beverage that the bean got the respect that it deserved, for it too was to become as valuable as the gold. Nestle, Cadbury, Hershey and Mars families have all gained their wealth through chocolate. The Spanish managed to keep chocolate a secret until 1606 when an Italian visitor, Carletti, stumbled on their hidden delight. He returned home to Italy with the recipe where it quickly spread throughout Europe. First to Austria, then France, eventually to England where it became the beverage of the nobility. Soon it was to find its way back to American where Dr. John Baker put up the money to refine the bean and not long thereafter the substance we know as Bakers chocolate became available. Development of unsweet, semi-sweet, milk and many others came quickly. Today, the finest chocolate will be that which we get to consume. Good quality chocolate may come from America, Germany, Switzerland, but the best must be that of Belgium.

TORTA MOCKA ITALIANA

6 eggs, separated
1 cup 250 ml granulated sugar
2 tbsp 30 ml lemon juice
1 tsp 5 ml grated lemon rind
1 tsp 5 ml instant coffee
2 tbsp 30 ml hot water
2 cup 125 ml pastry flour
2 tsp 10 ml baking powder
3 tsp 1 ml salt
16 chocolate covered coffee beans

Whip the egg yolks and beat in the sugar, lemon juice and rind. Dissolve the coffee in the hot water. Add to the egg yolks.

Sift together the flour, baking powder and salt. Fold into the egg mixture. Beat the egg whites until soft peaks form. Fold into the batter. Do not over mix.

Pour into 2 9" (22 cm) greased and floured round cake pans. Bake in a preheated 350F (180C) oven for 20 minutes. Transfer to a cooling rack. Cool for 10 minutes before removing from pans. Cool completely.

Frost and fill with Mocha Cream Frosting. Decorate with chocolate covered coffee beans.

MOCHA CREAM FILLING

2 cup 125 ml granulated sugar
2 tbsp 30 ml very strong black coffee
2 tbsp 30 ml coffee liqueur
3 egg yolks
2/3 cup 170 ml butter unsalted

Heat the sugar, coffee and liqueur in a small sauce pan into a thick syrup. Whip the egg yolks over a double boiler. Whip the hot syrup into the eggs slowly, beating constantly until thick.

Cream the butter until light and fluffy. Fold in the egg-coffee mixture.

Calories (kcal) 277.7 Saturated fat (g) 7.5 Monounsaturated fat (g) 4.4
Polyunsaturated fat (g) 0.9 Cholesterol (mg) 187 Carbohydrate (g) 32.5
Fiber (g)0.0 Protein (g) 4.5 Sodium (mg) 242

GELATO DI NOCCIOLA

3 cups 750 ml half and half cream
2 tbsp 30 ml flour
3 tbsp 45 ml honey
3 egg yolks
1 cup 250 ml sugar
1 1/2 tsp 8 ml vanilla extract
2 cup 125 ml hazelnut pieces

Scald the cream in a double boiler.

Blend the flour into the honey and add to the cream.

Beat the eggs yolks with the sugar and add slowly to the cream. Cook, stirring constantly until mixture thickens. Stir in the vanilla. Remove from heat, cool and chill.

Freeze according to the directions of your ice cream machine's manufacturer. When the mixture is frozen to slush stage, add the hazelnuts and continue to freeze.

Use at once or store in an air tight container in the freezer.

Yields 5 cups (13 L)

Calories (kcal) 462.4 Saturated fat (g) 14.2 Monounsaturated fat (g) 7.5
Polyunsaturated fat (g) 1.3 Cholesterol (mg) 226 Carbohydrate (g) 53.9
Fiber (g) 0.0 Protein (g) 7.9 Sodium (mg) 85

GELATO DI VANIGLIA

4 cups 1L half and half cream
1 vanilla bean
5 egg yolks
3/4 cup 180 ml sugar

Scald the cream with the vanilla bean in a double boiler.

Beat the egg yolks with the sugar and slowly add to the scalded cream. Cook, stirring constantly until thick.

Discard the vanilla bean. Remove from heat and cool. Chill in refrigerator. When cold, freeze in an ice cream maker according to the manufacturer's instructions.

Use at once or store in an air tight container in the freezer.

YIELDS 5 CUPS (13L).

Calories (kcal) 534.9 Saturated fat (g) 19.3 Monounsaturated fat (g) 10.5
Polyunsaturated fat (g) 1.9 Cholesterol (mg) 355 Carbohydrate (g) 48.3
Fiber (g) 0.0 Protein (g) 10.6 Sodium (mg) 108

GELATO DI CANNELLA

4 cups 1 L half and half cream
1 cinnamon stick
5 egg yolks
3/4 cup 180 ml sugar

Scald the cream with the cinnamon stick in a double boiler.

Beat the egg yolks with the sugar and slowly add to the scalded cream. Cook, stirring constantly until thick.

Discard the cinnamon stick. Remove from heat and cool. Chill in the refrigerator. When cold, freeze in an ice cream maker, according to the manufacturer's instructions.

Use at once or store in an air tight container in the freezer.

YIELDS 5 CUPS (13 L).
Calories (kcal) 539.4 Saturated fat (g) 19.3 Monounsaturated fat (g) 10.5
Polyunsaturated fat (g) 1.9 Cholesterol (mg) 355 Carbohydrate (g) 49.6
Fiber (g) 0.9 Protein (g) 10.7 Sodium (mg) 108

Cheesecakes for Valentines Day

2011-02-13T07:58:00.000-08:00

Everyone loves cheesecake for here some of my best so you can make one for your best.

B 52 CHEESECAKE

CRUST:

3 cups 750 ml chocolate wafer crumbs

3 tbsp 45 ml sugar

3 cup 60 ml butter melted

Combine the ingredients together. Press on the bottom and sides of a buttered 9" spring form pan.

FILLING:

1-2 lbs 675 gr cream cheese

1 cup 250 ml sugar

4 4 eggs

3 oz 90 gr semi sweet chocolate melted

3 cup 60 ml kahlua liqueur

3 cup 60 ml grand mariner liqueur

2 tsp 10 ml orange rind grated

3 cup 60 ml Irish cream liqueur

Cream the cream cheese and sugar together, beat in the eggs one at a time, divide the batter in 3 parts. In one part blend the chocolate and kahlua. In the second blend in the grand mariner and orange rind. In the last blend the Irish cream.

Pour the chocolate batter into the shell. Bake for 30 minutes in a 325 F (160 C) oven. Pour over the Irish cream batter and continue to bake for an additional 20 minutes. Pour the grand mariner batter over and finish baking for 35 minutes. Turn the oven off, prop the door open and rest the cake for 30 minutes. Transfer to a cooling rack and cool to room temperature. Refrigerate for 8 hours or overnight. Serve with an orange brandy sauce.

BANANA SPLIT CHEESECAKE

CRUST:

1 cup 250 ml flaked coconut

1 cup 250 ml roasted filberts ground

a cup 80 ml sugar

3 cup 60 ml butter melted

Combine the ingredients. Press into a buttered 9" spring form pan. Refrigerate 5 minutes, then bake for 7 minutes in a 350 F (180 C) preheated oven. Cool.

FILLING:

1-2 lbs 750 gr cream cheese

1 cup 250 ml sugar

3 3 eggs

1 tsp 5 ml vanilla

2 cup 125 ml banana mashed

2 cup 125 ml strawberry purée

2 oz 60 gr semi sweet chocolate melted

1 tbsp 15 ml cocoa powder

Cream the cheese with the sugar. Beat in the eggs one at a time. Stir in the vanilla. Divide the batter into 3 parts. Blend the banana into one part. Blend the strawberry into a second part, and the chocolate and cocoa into the third part.

Pour the chocolate batter into the shell, bake for 25 minutes. Carefully pour the banana batter over the chocolate and bake for an additional 25 minutes. Pour the strawberry batter over and bake for 30 minutes. Turn oven off, prop the door open and leave the cake in for 30 additional minutes. Transfer to a cooling rack, cool to room temperature. Chill in refrigerator for 8 hours or overnight. Serve with chocolate sauce.

BAVARIAN APPLE TORTE

BASE:

2 cup 250 ml soft butter

a cup 75 ml granulated sugar

3 tsp 1 ml vanilla

1 cup 250 ml all purpose flour

3 cup 60 ml raspberry jam

FILLING:

2 2 (250 g) pkg cream cheese at room temperature

2 cup 125 ml granulated sugar

1 tsp 5 ml vanilla

2 2 eggs

TOPPING:

: cup 175 ml granulated sugar

1 tsp 5 ml cinnamon

8 cups 2 L apple slices

1 cup 250 ml sliced almonds

BASE:

Cream the butter, sugar and vanilla, add the flour and mix well. Press into the bottom of a 10" spring form pan. Spread the crust with jam.

FILLING:

Beat the cream cheese, sugar and vanilla until smooth. Add the eggs one at a time, beating well after each addition. Pour evenly over jam.

TOPPING:

Combine sugar and cinnamon, toss with sliced apples and spoon over cream cheese layer. Sprinkle with almonds and bake in a preheated oven at 350F (180C) 75 minutes or until golden. Chill 8 hours.

BLUEBERRY CRUSTED ICE BOX CHEESECAKE

1-2 tbsp 25 ml soft butter

2 cups 500 ml fresh blueberries divided

2 cup 125 ml granulated sugar divided

1 1 envelope unflavoured gelatin

b cup 175 ml whipping cream divided

1 1 egg

3 3 (125 g) pkg cream cheese at room temperature

3 cup 60 ml icing sugar

Generously butter a 9" pie plate. Gently press about 1-2 cups (375 ml) blueberries into the butter to line the pie plate. Sprinkle with 2 tbsp granulated sugar.

Sprinkle the gelatin onto more than a cup (75 ml) cream in a medium sauce pan to soften. Stir in the egg and the remaining a cup (75 ml) granulated sugar. Place over medium heat, stirring constantly until mixture thickens slightly and comes to a boil.

Beat the cream cheese until smooth. Slowly add the gelatin mixture, beating until well blended. Beat the remaining a cup (75 ml) whipping cream until stiff, fold into cream cheese mixture. Pour mixture into blueberry shell and chill 3 4 hours. At serving time sprinkle with remaining blueberries and sifted icing sugar.

CHEF K'S AMARETTO CHEESECAKE

Did you know the most popular brands of Amaretto and made from apricot pits more than almonds.

CRUST:

3-2 cups 875 ml Italian macaroons ground

3 cup 60 ml butter melted

Combine the ingredients. Press into the bottom and sides of a buttered 9" spring form pan. Chill. Preheat the oven to 325F (160C).

FILLING:

1-2 lbs 750 ml cream cheese

: cup 180 ml sugar

4 4 eggs

2 tsp 10 ml almond extract

3 cup 60 ml amaretto liqueur

Cream the cheese with the sugar. Beat in the eggs one at a time. Stir in the flavouring and liqueur. Bake in the oven for 90 minutes. Transfer to a cooling rack, cool to room temperature.

TOPPING:

1 cup 250 ml clarified butter

8 oz 250 ml semi sweet chocolate

2 cup 125 ml amaretto liqueur

2 cup 125 ml sliced, toasted almonds

Combine the butter with the chocolate in a sauce pan, heat but do not boil. Remove pan from the heat and stir in the amaretto. Pour mixture over the cheesecake. Refrigerate 2 hours. Sprinkle with almonds and continue to refrigerate for 6 8 hours longer.

CHEF K'S WHITE CHOCOLATE GRAND MARINER CHEESECAKE

CRUST:

2 cups 500 ml chocolate wafer crumbs

2 tbsp 30 ml sugar

3 cup 60 ml butter melted

Combine the ingredients together. Press into the bottom and sides of a buttered 9" spring form pan. Chill. Preheat oven to 350F (180C).

FILLING:

6 oz 180 gr white chocolate

1-2 lbs 750 ml cream cheese

: cup 180 ml sugar

3 3 eggs

a cup 80 ml grand mariner liqueur

Melt the chocolate in a double boiler. Cream the cheese together with the sugar. Beat in the eggs one at a time. Fold in the chocolate and stir in the liqueur. Pour into the shell. Bake 45 minutes.

TOPPING:

2 cups 500 ml sour cream

3 tbsp 45 ml sugar

1 tsp 5 ml vanilla

Blend the ingredients together until very smooth. Spoon over the cake and continue to bake 10 minutes. Remove to cooling rack, cool 1 hour.

GLAZE:

2 cup 125 ml sugar

1-2 tbsp 23 ml cornstarch

3 tsp 2 ml salt

2 cup 125 ml water

3 cup 60 ml grand mariner liqueur

a cup 90 ml orange juice

1 tsp 5 ml orange rind grated

1 1 egg yolk beaten

1 tbsp 15 ml butter

Mix the sugar, cornstarch and salt in a sauce pan. Place over medium heat, whip in the remaining ingredients except the butter. Cool to warm, pour over the cake and refrigerate 6 hours.

CHOCOLATE CHEESECAKE

CRUST:

2 cup 125 ml butter

2 cup 125 ml sugar

1-2 cups 375 ml graham cracker crumbs

1 tbsp 15 ml cocoa powder

Blend the butter with the sugar. Add the graham crackers and cocoa powder. Press into a 9" spring form pan. Bake in a 375F 205C) oven for 8 minutes. Remove and cool.

FILLING:

1 cup 250 ml sugar

4 oz 125 ml semi sweet chocolate

1 tsp 5 ml vanilla

3 3 eggs

1 lb 450 gr cream cheese

1 cup 500 ml sour cream

1 cup 250 ml whip cream

Melt the chocolate in a double boiler, cool. Beat the cream cheese until fluffy. Add the cooled chocolate, sour cream and whip cream. Blend in sugar, vanilla and 1 egg at a time. Pour into crust. Bake in the centre of a preheated oven at 375F (205C) for 50 60 minutes. Remove and chill 6 hours. Serve.

COFFEE WALNUT CRUNCH CHEESECAKE

CRUST:

3 cups 750 ml chocolate wafer crumbs

2 tbsp 30 ml sugar

3 cup 60 ml butter melted

Combine all the ingredients together. Press onto the bottom and sides of a 9" spring form pan. Chill 5 minutes bake 7 minutes in a 350F (180C) oven.

FILLING:

1-2 lbs 750 gr cream cheese

1 cup 250 ml sugar

4 4 eggs

3 cup 60 ml double strength coffee

3 oz 90 gr butterscotch chips melted

2 oz 60 gr semi sweet chocolate melted

2 cup 125 ml walnuts broken

Cream the cheese with the sugar, beat in the eggs one at a time. Divide the batter into two parts. Blend the butterscotch chips into one. Add the coffee, chocolate and nuts into the second. Pour the chocolate nut batter into the shell. Bake for 30 minutes in a preheated 350F (180C) oven. Pour the butterscotch batter over and continue to bake for 40 additional minutes. Turn oven off, prop open the door and leave cake for 30 minutes. Transfer to a cooling rack. Chill for 8 hours or overnight before serving.

CREME DE MENTHE KAHLUA SWIRL CHEESECAKE

CRUST:

3-2 cups 875 ml chocolate wafer crumbs

3 cup 60 ml melted butter

FILLING:

15 oz 1250 gr cream cheese

2-2 cups 375 ml sugar

2-2 cups 625 ml heavy cream

4 4 eggs

3 cup 60 ml kahlua liqueur

3 cup 60 ml strong coffee

3 cup 60 ml creme de menthe liqueur

CRUST:

Combine the wafer crumbs with the butter. Press into the bottom and sides of a buttered 10" spring form pan. Chill.

FILLING:

Cream the cheese and sugar until light. Stir in the cream. Add the eggs one at a time beating well after each addition. Divide the batter into two. Stir in the kahlua and coffee into one batter, and the creme de menthe in the second. Pour the kahlua batter into the prepared shell. Bake in a preheated 325F (160C) oven for 45 minutes. Swirl the creme de menthe batter through the kahlua batter. Continue to bake for an additional 75 minutes. Turn oven off and prop door open slightly. After 30 minutes transfer to a rack to cool, chill 12 hours overnight. Serve with a chocolate sauce.

DOUBLE CHOCOLATE SWIRL CHEESECAKE

CRUST:

2 cups 500 ml flour

2 cup 125 ml sugar

1 tsp 5 ml vanilla

: cup 180 ml butter melted

1 1 egg yolk

Process the ingredients in a food processor. Press into the bottom and sides of a buttered 10" spring form pan. Bake in a preheated 400F (200C) preheat oven for 7 minutes. Remove.

FILLING:

2 lbs 1 kg cream cheese

1-2 cups 375 ml sugar

3 tbsp 45 ml flour

1 tbsp 15 ml orange rind

2 tsp 3 ml lemon extract

5 5 eggs

2 cup 125 ml whipping cream

3 tbsp 45 ml cocoa powder

4 oz 120 gr semi sweet chocolate melted

4 oz 120 gr white chocolate melted

Cream the cheese with the sugar. Beat the flour, orange rind, extract and the eggs one at a time. Stir in the whipping cream. Divide the batter into two parts or brds, and ard. In the layer amount stir in the cocoa powder and semi sweet chocolate. Fold the white chocolate into the smaller part. Pour the larger part into the shell bake in a preheated oven at 350F (160C) minutes. Swirl the remaining through and continue to bake for 45 minutes, prop oven door open. Turn oven off. Leave cake in for 30 minutes before transferring to a cooling rack. Refrigerate for 8 hours or overnight.

DUTCH APPLE CHEESECAKE

CRUST:

3-2 cups 875 ml graham cracker crumbs

1 tbsp 15 ml cinnamon

3 cup 60 ml melted butter

Combine the ingredients. Press into the bottom and sides of a buttered 10" spring form pan. Chill. Preheat oven to 320F (160C).

FILLING:

2 cups 500 ml apples pared, cored, diced

1 cup 250 ml walnuts broken

2 cup 125 ml raisins

1 lb 450 gr cream cheese

: cup 180 ml sugar

4 4 eggs

1 tsp 5 ml vanilla

Mix the apples with nuts and raisins. Spread over the shell. Cream the cheese with sugar until light and fluffy. Beat in the eggs one at a time mixing well. Stir in the vanilla. Pour over the apples. Bake for 45 minutes.

TOPPING:

2 cup 125 ml flour

1 tsp 5 ml cinnamon

a cup 90 ml light brown sugar

a cup 90 ml butter

Sift the flour, cinnamon and sugar together. Cream the butter then blend with the flour. Spread on top of cake. Bake for 45 minutes longer. Prop oven door open, turn oven off and leave the cake for 30 minutes. Transfer to cooling rack. Once cool chill 6 8 hours.

JUST PEACHY CHEESECAKE

CRUST:

2 cups 500 ml white cake crumbs

1 cup 250 ml fine bread crumbs

3 cup 60 ml butter melted

Combine the ingredients together. Press into the bottom and sides of a battered 9" spring form pan. Chill 5 minutes, bake 7 minutes in a 350F (180C) preheated oven. Chill.

FILLING:

1-2 cups 750 gr cream cheese

1 cup 250 ml sugar

3 3 eggs

3 cup 60 ml cream heavy

2 cups 500 ml fresh peach purée

1 tbsp 15 ml lemon juice

2 tsp 10 ml vanilla

Cream the cheese with the sugar. Beat in the eggs one at a time. Stir in the cream, peach, lemon and vanilla. Pour into the shell. Bake in a preheated oven at 350F (180C) oven for 70 minutes. Turn oven off, prop door open leave cake in for 30 minutes. Transfer to a cooling rack and cool to room temperature.

TOPPING:

2 cups 500 ml fresh sliced peaches

2 tbsp 30 ml lemon juice

3 cup 60 ml apricot preserves

Soak the peaches in the lemon juice for 10 minutes. Then drain any liquid, arrange the peaches on top of the cake. Heat the apricots and brush onto peaches. Chill cake for 6 8 hours before serving.

KEY LIME CHEESECAKE

CRUST:

2 cups 500 ml graham cracker crumbs

3 cup 60 ml sugar

a cup 90 ml butter melted

Combine the ingredients then press into a buttered 9" spring form pan. Bake 5 minutes in a 350F (180C) preheated oven. Cool.

FILLING:

1-2 lbs 750 ml cream cheese

: cup 180 ml sugar

3 3 eggs

a cup 90 ml lime juice

1 tsp 5 ml white vanilla

1 tbsp 15 ml lime rind grated

1 tsp 5 ml lemon extract

Cream the cheese with the sugar. Beat in the eggs one at a time. Stir in the remaining ingredients. Pour into the shell and bake for 35 40 minutes at 350F (180C).

TOPPING:

2 cups 500 ml sour cream

3 cup 60 ml sugar

1 tsp 5 ml vanilla

Combine the ingredients together. Spread over the cake and continue to bake for 10 minutes. Remove to a cooling rack, cool 1 hour and glaze.

GLAZE:

2 cup 125 ml sugar

1-2 tsp 23 ml cornstarch

3 tsp 2 ml salt

2 cup 125 ml water

2 cup 125 ml lime juice

2 tsp 10 ml lime rind grated

1 1 egg yolk

5 drops 5 drops green food colouring

1 tbsp 15 ml butter

In a sauce pan mix the sugar, cornstarch and salt. Place over medium heat combine all the remaining ingredients except the butter, cook until thickened. Whip in butter, cool to warm, pour over cake. Refrigerate 6-8 hours before serving.

NEAPOLITAN CHEESECAKE

CRUST:

3 cups 750 ml chocolate wafer crumbs

2 tbsp 30 ml sugar

3 cup 60 ml melted butter

Combine the ingredients. Press into a buttered 9" spring form pan. Bake for 5 minutes in a preheated 350F (180C) oven. Cool.

FILLING:

1-2 lbs 750 ml cream cheese

1 cup 250 ml sugar

3 3 eggs

1 tsp 5 ml vanilla

2 oz 60 gr semi sweet chocolate melted

1 tbsp 15 ml cocoa powder

1 cup 250 ml strawberry purée

Cream the cheese and sugar together until very light. Beat in the eggs one at a time. Stir in the vanilla. Divide batter in 3 equal parts. Blend the chocolate and cocoa powder into one part. Mix the strawberries into a second part. Pour the chocolate batter into the shell. Bake for 20 minutes until sides are set. Pour over the remaining batter continue to bake for 35 minutes. Turn oven off and prop door open, leave cake in for 30 minutes. Transfer to a cooling rack, cool to room temperature. Refrigerate for 6 8 hours before serving.

NEW YORK NEW YORK CHEESECAKE

CRUST:

3-2 cups 875 ml graham cracker cr umbs

1 tbsp 15 ml cinnamon

3 cup 60 ml melted butter

FILLING:

15 oz 1250 ml cream cheese

2 cups 500 ml granulated sugar

1-2 cups 375 ml heavy cream

2 tbsp 30 ml lemon juice

1 tbsp 15 ml vanilla

4 4 eggs room temperature

1-2 cups 375 ml sour cream

CRUST:

Combine crust ingredients. Press into the bottom and sides of a buttered 10" spring form pan. Chill. Preheat the oven to 325F (160C).

FILLING:

Beat the cream cheese and sugar until smooth. Add the cream, lemon juice and vanilla, beat until well blended. Add the eggs one at a time, beating well after each addition. Stir in the sour cream.

Pour mixture into prepared shell and bake in the oven until the centre is set, about 90 minutes. Turn off the oven and prop door open slightly.

After about 30 minutes transfer to a rack to cool, chill overnight. Serve with fresh fruit or fruit sauce.

PEANUT BUTTER CUP CHEESECAKE

CRUST:

3 cups 750 ml chocolate wafer crumbs

3 tbsp 45 ml sugar

3 cup 60 ml butter melted

Combine the ingredients. Press into the bottom and sides of a buttered 9" spring form pan. Chill.

FILLING:

1-2 lbs 750 gr cream cheese

1 cup 250 ml sugar

4 4 eggs

3 oz 90 gr semi sweet chocolate melted

1 tbsp 15 ml cocoa powder

: cup 180 ml smooth peanut butter

Cream the cheese and sugar together. Beat in the eggs one at a time. Divide the batter in two. Beat the chocolate and cocoa into one half then the peanut butter into the second. Pour the chocolate into the shell and bake 30 minutes in a preheated 350F (180C) oven. Pour the peanut butter batter over and continue to bake for an additional 40 minutes. Turn oven off prop the door open and leave cake in for 30 minutes. Transfer to a cooling rack, cool to room temperature, before topping.

TOPPING:

2 cup 125 ml salted peanuts

3 cup 60 ml white corn syrup

3 tbsp 45 ml water

2-2 tbsp 38 ml butter

5 oz 150 gr semi sweet chocolate chips

Combine the corn syrup, water and butter in a sauce pan. Bring to a rapid boil, stirring until butter is melted. Remove from heat. Add the chocolate and stir until melted, cool to room temperature.

Sprinkle cake with nuts. Pour chocolate over cake. Serve.

PINA COLODA CHEESECAKE

CRUST:

1 cup 250 ml flaked coconut

1 cup 250 ml roasted filberts ground

a cup 90 ml sugar

3 cup 60 ml butter melted

Combine the ingredients. Press onto the bottom of a 9" spring form pan. Refrigerate 10 minutes. Bake 7 minutes in a preheated 350F (180C) oven.

FILLING:

1-2 lbs 750 ml cream cheese

1 cup 250 ml sugar

3 cup 60 ml coconut creme nectar *

1 cup 250 ml heavy cream

1-2 cups 750 ml crushed pineapple well drained

3 3 eggs

3 cup 60 ml coconut rum (optional)

2 tsp 10 ml rum extract

1 cup 250 ml toasted coconut shredded

Cream the cheese with the sugar until smooth. Blend in the coconut creme, cream and pineapple. Beat in the eggs one at a time. Incorporate rum flavouring. Pour into shell. Bake in a 350F (160C) for 90 minutes. Turn oven off, prop door open and rest cake for 30 minutes. Sprinkle with coconut. Transfer to a cooling rack, cool to room temperature. Refrigerate 8 hours or overnight before serving.

Egyptian Dinner

2011-02-04T14:34:00.000-08:00

As we see the struggle for this country take place this week, we pray for all the people of Egypt, a country long in culture and cuisine. You may show your solitarity by prayering too, but throw a little dinner party with Egyptian cuisine so your prayer partners have a little something to share with these people.

Louvia (Blacky-eyed Pea Stew)

12oz 350g dried black-eyed peas
2 2 onions, chopped
5 5 garlic cloves, minced
3 oz 80g fresh dill, chopped
3 oz 80g fresh parsley, chopped
2 2 fresh, ripe, tomatoes, diced
2 2 tbsp tomato purée
4 tbsp 60 ml olive oil
salt, to taste

Wash the black-eyed peas, place in a bowl and soak over night. The following day, drain, place in a pan then cover with plenty of water, bring to a boil and cook for about 50 minutes, or until tender. Turn into a colander and set aside to drain.

Heat the oilive oil in another pan and use to fry the onion for about 3 minutes, or until soft. Add the garlic, tomatoes and tomato purée along with the parsley and dill. Bring the mixture to a simmer then cook for a further 30 minutes or until the tomatoes have broken down and the sauce has thickened. Season to taste with salt then stir the cooked black-eyed peas into the sauce.

Continue cooking for about 15 minutes, or until heated through then serve with flatbreads.

M'raad (Aubergine Salad)

2 lbs 900g large aubergines (eggplants)
1/2 tbsp 8 ml salt
1/4 cup 60ml oil for frying
5 5 garlic cloves, mashed
1/2 cup 120ml water
1/8 tsp pinch ground turmeric
1/4 tsp 2 ml paprika
1/4 tsp 2 ml ground cumin
1 tbsp 15 ml tomato purée
1 tbsp 15 ml white (or cider) vinegar
1 oz 30g red bell pepper, finely chopped, to garnish

Trim both ends of the aubergines then cut into slices about 12mm thick. Sprinkle the slices with the salt then set in a colander to stand for 30 minutes. Drain off any discoloured liquid and wipe the slices dry, pressing down gently to extract any juice.

Heat the oil in a large frying pan. Add the aubergine slices in a single layer and lightly brown on both sides over medium heat for about 4 minutes per side. Remove the aubergines and keep warm as you fry any remaining slices and prepare the sauce.

When you have fried all the aubergine slices add the garlic to the pan and fry for about 10 seconds. Now add the water, turmeric, paprika, cumin and tomato purée, simmer over low heat for 5 minutes then stir in the vinegar. Pour the resultant sauce over the aubergine slices, garnish with the bell peper and serve.

Ta'amia Egyptian Falafel
1 lb. 500g dried, skinless, broad beans
2 tsp 10 ml ground cumin
1 tsp 10 ml ground coriander
1/8 tsp pinch ground chilli
1 tsp 5 ml bicarbonate of soda
1 1 large onion
5 5 spring onions
6 6 cloves garlic
1 1 large handful flat-leaf parsley
1 1 large bunch coriander (leaves only)
salt and pepper to season
vegetable oil to fry

Soak the beans for a full 24 hours in warm water. The following day drain and dry the beans then pound to a powder/paste in a pestle and mortar. Add the spices and pound these into the mixture as well. Peel the onion, grate it finely, transfer to a kitchen towel and squeeze out the moisture. Add to the broad bean paste and mix in well. Chop the remaining ingredients finely and add these to the mixture as well. Tip onto a floured surface and knead the falafel mixture for a few minutes. Tar off balls of the mixture and form falafels from this that should be about 5cm in diameter and 1 cm deep.

Allow the falafels you've just made to rest for 15 minutes then heat the vegetable oil in a frying pan and fry the falafels in hot oil until they become crisp and brown on both sides. Serve immediately either with hummus or a Middle Eastern or Greek salad.

Tagin Sabak Bi-l-firik Tagine of Fish with Hulled Grain

2.2 lbs 1kg whole trout or prech, cleaned and scaled
6 6 garlic cloves
1/2 lb 250g hulled grain (groats eg bulgur wheat)
1 tsp 5 ml ground cumin
2 tsp 5 ml ground cardamom
2 tbsp 30 ml flour (or, as needed)
salt and black pepper, to taste
oil for frying

Cut the fish into steaks (retain the heads and any trimmings) then dredge the fish in the flour before frying for about 6 minutes per side, or until crisp and just cooked through. Allow to cool then flake the fish into large chunks, removing any bones and skin as you do so.

Add the fish heads, bones, skin and any trimmings to a pan. Add the cardamom and 1.2l water and bring to a boil. Cook for 15 minutes then strain through a fine-meshed sieve, retaining the fish stock.

Meanwhile add the hulled grain to the pan used to fry the fish (use the same oil) and fry gently until lightly toasted. Add the fish stock and stir to combine. Bring to a simmer then add the cumin and garlic and cook for 10 minutes.

Take off the heat and pour the contents of the pan into a tagine or flame-proof casserole. Stir-in the fish flakes then cover and cook gently for about 30 minutes. Serve hot.

Mahshi Moroccan-style Lamb Patties with Harissa Sauce

1 lb. 500g courgettes, medium size
1 lb. 500g green bell pepper
1/2 lb 225g long aubergine (eggplant), white
1/2 lb 225g purple aubergine (eggplaint)
1/2 lb 225g firm medium-sized tomatoes

For the Stuffing:
1/4 lb 115g minced meat (lamb or beef)
1/2 lb 250g rice
1/4 cup 60g flat-leaf parsley, finely chopped
2 2 medium onions, finely chopped
1 tsp 5 ml mint, chopped
2 tbsp 30g coriander leaves, finely chopped
2 tbsp 30 ml tomato purée
2 cups 500 ml chicken stock
2 tbsp 30 ml butter
salt and freshly-ground black pepper

Method:
In a large bowl, mix together the minced meat, parsley, coriander, onion, mint and butter then season to taste with salt and freshly-ground black pepper.Wash the rice thoroughly then drain and add to the bowl along with the meat mixture. Stir to thoroughly mix all the ingredinetns then adjust the seasonings to taste.

Wash the vegetables then slice off the tops. Use a spoon to remove the seeds and membranes from the bell peppers and tomatoes. In the case of the aubergines and courgettes use a thin knife to chop the centre of the vegetables. Remove with a knife and keep cutting in circular motions until the vegetables have been hollowed out.

Put 1 or 2 tbsp of the stuffing mix inside each vegetable, pressing down with your fingers to pack the stuffing in well (do not over-fill the vegetables though as the rice will expand during cooking).

Arrange the stuffed vegetables in a deep non-stick casserole dish, setting them so they stand upwards with the open ends uppermost. Now stir the stock and tomato purée together then pour around the vegetables. Add more hot water to the pan until it comes 3/4 of the way up the sides of the vegetables.

Cook over medium heat until the liquid comes to a simmer. Cover the pan and continue cooking for 45 minutes, or until the vegetables are tender and the rice is tender (add a further 120ml boiling water to the pot, if needed).

Arrange the cooked vegetables in a serving dish. Serve hot.

Baklawa

1 lb 250g walnuts, finely chopped
1 lb 250g sugar
1 3/4 cups 400g clarified butter
2 tsp 10 ml ground cinnamon
1 tbsp 15 ml orange blossom water
1 1 packet filo (phyllo) pastry (about 450g)

For the Syrup (Sharbat):
1 lb. 450g sugar
1 cup 250ml water
2 tbsp 30 ml lemon juice
2 tbsp 30 ml orange blossom water

Combine the walnuts, sugar, 50ml of the ghee, ground cinnamon and orange blossom water in a bowl and set aside.

Meanwhile, use some of the remaining ghee to grease a baking pan (about 30 x 22cm). Take a sheet of the filo pastry and place on the bottom of the baking dish then brush well with melted butter. Add the next sheet of pastry and brush with the ghee. Repeat the process until half the pastry has been used up. Turn the nut mixture on top of the pastry and spread evenly.

Now add the first sheet of the remaining pastry and brush the top with ghee. Again, repeat the layering process until all the pastry has been added.

Transfer any remaining ghee to a pan and heat gently to warm before pouring over the top of the pastry stack. Using a sharp knife, carefully cut the pastry stack into 5cm squares or diamonds. Transfer to an oven pre-heated to 200°C and bake for 5 minutes before lowering the temperature to 150°C and bake for a further 40 minutes, or until the top and sides of the baklawa are a pale golden brown.

In the meantime, prepare the syrup. Combine the sugar and water in a pan over medium heat and cook, stirring constantly, for 10 minutes, or until all the sugar has dissolved. Take off the heat then stir-in the lemon juice. Return the pan to the heat and bring to a boil. As soon as the syrup has begun to boil take off the heat and stir-in the orange blossom water then set aside to cool until the pastry is ready.

As soon as you remove the pastry from the oven spoon the syrup solution over the top then set aside to cool before cutting into serving portions.

GINGER

2011-01-30T13:26:00.000-08:00

What to do with ginger, remember falls into the spice category, spices are barks, twigs and roots, herbs are tender leaves and shoots. Ginger is an ancient spic which dates back to 640 AD grown first in Asia and India now grown nearly globally. It has many culinary and medicinal uses (great to clam a upset stomach). Here are a few ginger recipes.

GINGERALE
Root beer, Dr. Pepper, ginger ale, and even Coca-Cola had it’s origins in the drug stores, so heres an orginal drug store favorite.

2 ounces whole dried ginger
2 quarts water
1 Cup sugar
1 lime

Simmer ginger in 2 quarts water until ginger pieces are completely soft. Remove ginger and chop into smaller pieces, cutting off any skin or blemishes. Return ginger to pan and bring to boil. Turn off heat and let steep at least 1 hour or up to 12 - the longer the ginger steeps the hotter the beverage will be.

Strain the ginger out of the water with a cheesecloth or fine sieve. Return the water to the pan and add sugar, stirring to dissolve. Bring to a boil and cook until liquid is reduced to about 1 cup. Remove and cool. Syrup can be stored in the fridge, tightly covered, for a few days.

To make the syrup into a beverage, pour 1 quart seltzer water into a pitcher and stir in syrup. Squeeze in lime juice to taste. Pour over ice and serve.

Ginger Beef Recipe
This is my daughter Pams favorite dish

1 pound flank steak
1 celery stalk
1 carrot
3 hot chili peppers
2 tablespoons fresh ginger, minced
2 cloves garlic, minced
1 teaspoon sesame oil

Marinade:

2 tablespoons dark soy sauce
1 tablespoon cooking sherry
1 teaspoon sugar
2 tablespoons ginger juice

Batter:

1 egg white, lightly beaten
¼ cup water
¼ cup flour
¼ cup cornstarch
1 tablespoon hot chili oil (optional)

Sauce:

1 tablespoon wine
2 tablespoons light soy sauce
1 tablespoon vinegar
4 tablespoons sugar
½ teaspoon sesame oil
2 tablespoons water
chili oil to taste
4 to 5 cups oil for deep-frying

Directions:

1.Slice beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen).

2.To make ginger juice for marinade, peel and grate ginger. Squeeze out juice.

3.Mix four marinade ingredients. Add to beef and marinate for 30 minutes.

4.Begin preparing vegetables. Cut carrots, celery, and pepper into thin strips. Mince garlic. For ginger, use the leftover minced ginger from the preparation of ginger juice.

5.Mix the sauce ingredients. Set aside.

6.Beat the egg white and add water. Add flour and cornstarch. Mix the batter thoroughly. Drop the batter into the marinated meat. Heat wok. When heated, add 3 – 5cups of oil. When the oil is ready, add about ¼ of the meat/batter mixture. Deep-fry the beef until golden brown. Remove and set aside. Let oil come back to original temperature and add more meat.

7.When meat is cooked, clean the wok. Heat and add 1 tablespoon oil. When oil is ready, add the vegetables and begin stir-frying. Pour in the sauce and let come to a boil. Add the deep-fried beef. Toss quickly, and remove.

8.Sprinkle with sesame oil and serve hot.

Ginger Chicken

1 tsp. Black Pepper
¼ tsp. Turmeric Powder
¼ tsp. Mustard seeds (black)
½ tsp. Fennel Seeds
10 tbsps. Ginger (paste)
4 tbsps. Vegetable Oil
½ tbsp. Red Chili Powder
2 pieces Cinnamon
5 cloves Garlic
1¼ lb. Chicken (skinless, boneless)
2 nos. Red Chilies
1 Onion
1 Tomato
Cilantro for garnishing

Put the chicken peices into a bowl and add the turmeric and 1 tsp salt.
Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight.

Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes. Add the chicken and its marinade, cayenne pepper and the remaining salt.Stir and fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally. Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander.

GREAT CARROT AND GINGER SOUP.

6 tbsp. (3/4 stick) unsalted butter
1 lg. yellow onion, chopped
1/4 c. finely chopped ginger root
3 cloves garlic, minced
7 c. chicken stock
1 c. whipping cream
1 1/2 lb. carrots, peeled, cut into 1/2" pieces
2 tbsp. fresh lemon juice
Pinch curry powder
Salt & ground pepper
Snipped fresh chives or parsley

1. Melt butter in large stock pot over medium heat. Add onion, ginger and garlic; saute for 15-20 minuts.

2. Add the stock, cream and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 25 minutes.

3. Puree the soup in a blender or processor (fitted with steel blade), or with a hand blender. Season with lemon juice, curry powder, salt and pepper to taste. Sprinkle with chives or parsley. Serve hot or cold

CHICKEN MARSALA

2011-01-25T07:33:00.000-08:00

Chicken Marsala
Ingredients

1/4 lb (115 g) pancetta OR bacon, chopped
1/2 cup (125 mL) flour
Salt and pepper, to taste
4 skinless, boneless chicken breast halves, butterflied and pounded to uniform 1/4-inch (5-mm) thickness
6 tbsp (90 mL) butter, divided
1 lb (450 g) sliced mushrooms
1 clove garlic, finely chopped
1/2 cup (125 mL) Marsala wine
1 cup (250 mL) veal or beef broth
1/4 cup (60 mL) whipping cream
2 tbsp (30 mL) chopped fresh parsley

Directions

1. In a large skillet, cook the pancetta or bacon until crisp. Transfer it to a plate lined with paper towels. Do not wipe out the pan.

2. In a shallow bowl, stir together the flour, salt, and pepper. Dip the breasts to coat them. Pat off excess flour.

3. Return skillet to the heat. Add 2 tbsp (30 mL) butter. When it foams, add half of the chicken pieces and cook, turning often, until they are browned. Transfer the chicken to a plate and keep warm.

4. Add 2 tbsp (30 mL) butter to the pan and brown the remaining breasts.

5. Melt the remaining butter in the skillet. Add the mushrooms, salt and pepper. Cook, stirring often until the mushrooms release their liquid. Turn up the heat and cook, stirring constantly, until the liquid is almost gone.

6. Add the garlic and pancetta or bacon to the pan and stir for 1 minute.

7. Add the wine (flame)and bring the liquid to a boil. Reduce the liquid to 1/4 cup (60 mL). Add the broth and return to a boil. Let the mixture simmer for 2 minutes. Stir in the cream and cook until the mixture returns to a boil. Taste for seasoning.

8. Return the chicken to the pan and cook until hot. Sprinkle with parsley and serve at once.

Notes: Chicken Marsala is traditionally served over the wide egg noodle called papardella. Also for those who don't care for wine or alcohol you may substitute unfiltered apple juice in this recipe.

SUPERBOWL OF WINGS

2011-01-23T14:34:00.000-08:00

The big game of the year deserves a big taste for the party, so make your own super bowl of wings, get a really big bowl and fill it with any one or all of the 9 kinds of wings I list here!!!!! Enjoy the game and the wings.

BBQ Chicken Wings

1/2 cup brown sugar
1 1/2 cups ketchup
3 tbsp prepared mustard
2 tbsp canola oil
1/2 tsp liquid smoke (Hickory or Mesquite are best)
1 tbsp Worcestershire Sauce
1 tsp Tabasco Sauce or Chef K's Ogopogo Sauce
3 tbsp Chef K's Seasonings

Combine all the ingredients together and set aside.

2 1/2 lbs chicken wings

Wash the wing and pat dry. Place the wings in mixing bowl and pour half the sauce over. Marinate 4-6 hours, covered and refrigerated.

Preheat the oven to 450 F and place the wings on a cookie sheet bake for 6-7 minutes, turn the wings over and continue to bake for an additional 6-7 minutes. Brush the wings with the reserved sauce during the last two minutes of cooking and just before serving.

HONEY LEMON CHICKEN WINGS

2 tbsp lemon zest
3 tbsp lemon juice
1 cup honey
1 tsp ground cinnamon

Combine the ingredients together and set aside.

2 1/2 lbs chicken wings

Wash the wing and pat dry. Place the wings in mixing bowl and pour half the sauce over. Marinate 4-6 hours, covered and refrigerated.

Preheat the oven to 450 F and place the wings on a cookie sheet bake for 6-7 minutes, turn the wings over and continue to bake for an additional 6-7 minutes. Brush the wings with the reserved sauce during the last two minutes of cooking and just before serving.

SMOKIN' TEXAS WINGS

2 cup chili sauce
1/3 cup soy sauce
1/3 cup brown sugar
2 tbsp Chef K Seasonings
1 tbsp Worcestershire sauce
1 tbsp Tabasco or Chef K's Ogopogo Sauce
1/2 tsp liquid smoke (Hickory or Mesquite are best)

Combine the ingredients together and set aside.

5 lbs Turkey wings

Wash the wing and pat dry. Place the wings in mixing bowl and pour half the sauce over. Marinate 4-6 hours, covered and refrigerated.

Preheat the oven to 350 F and place the wings in a casserole dish bake for 20 minutes minutes covered with foil wrap. Uncover and turn the wings over and continue to bake for an additional 6-7 minutes. Brush the wings with the reserved sauce during the last two minutes of cooking and just before serving.

APRICOT BRANDY WINGS

1 cup dried apricots
1 cup water, hot
2 cup apricot brandy
3 tbsp sugar
2 tsp cinnamon
1 tsp cornstarch
2 tsp water, cold
3 lbs chicken wings

In a sauce pan cook the apricots in the water until soft. Remove apricots to a food processor and process into a puree. Return to the sauce pan, add brandy, sugar and cinnamon. Simmer for 5 minutes.

Blend the cornstarch with the cold water and add to sauce. Simmer until thickened.

Place chicken wings on a broiling pan. Broil in the oven for 10 minutes. Turn the wings over and broil for an additional 10 minutes. During the last 3 minutes brush with sauce twice. Remove the from oven and brush with sauce once more. Serve hot.

BUFFALO CHICKEN WINGS

3 lbs chicken wings
4 cups oil
1/3 cup butter
5 tbsp Franks Durkees red hot cayenne pepper sauce:less for mild, more for hot
1 bunch celery
1 cup blue cheese crumbled
1 cup mayonnaise

Trim and separate the wing bone from the drumette. Heat the oil to 375F (190C). Fry the wings a few at a time, 10 minutes each batch. Be sure to maintain oil at set temperature. Reserve hot in the oven.

Melt the butter in a sauce pan and add the hot sauce. Place chicken wings in a serving bowl. Pour sauce over and toss to coat.

While wings are cooking cut the celery into sticks. Blend the blue cheese with the mayonnaise to serve as a dip for both the celery and wings.

CAJUN FRIED WINGS

3 lbs chicken wings
2 cup fine bread crumbs
2 tbsp Chef K Seasonings
2 eggs
3 cup milk
2 cup flour
4 cup safflower oil

Preheat the oil to 375F (190C).

Wash and tip the chicken wings. Pat dry with paper towels. Blend into the bread crumbs with the herbs and spices.

Beat the eggs into the milk, place the flour into a separate mixing bowl. Working quickly dip each wing piece into the flour then into the egg wash and roll in the seasoned bread crumbs.

Fry in the oil in small batches for 10-12 minutes. Reserve hot in oven until all are ready to serve. SERVES 4

CHICKEN WINGS IN BLACK BEAN SAUCE

1/3 cup fermented salted black beans
1/3 cup sherry (apple juice)
6 chopped green onions
3 minced garlic cloves
2 tbsp minced ginger root
3 tbsp peanut oil
1 tbsp brown sugar
3 lbs chicken wings
4 c safflower oil

In a sauce pan blend together the black beans, sherry, onions, garlic, ginger root, peanut oil and sugar. Heat this mixture over high heat for 2 minutes stirring constantly. Remove from heat.

Wash and tip the wings. Pat dry with paper towels. Heat the oil to 375F (180C). Cook the wings in the oil for 10 minuets in small batches. Reserve hot between batches. Place in a mixing bowl. Pour sauce over the wings and toss to coat. Serve hot.

NOTE; Fermented black beans may be obtained from any Asian food store, or in the oriental section of your super market. SERVES 4

DIJON NUT WINGS

3 lbs chicken wings
1 cup dijon mustard
1 cup powdered almonds
1 cup seasoned bread crumbs
4 c safflower oil

Wash and tip the chicken wings. Pat dry with paper towels. Coat each wing with a layer of dijon mustard.

Mix the almonds with the bread crumbs. Toss the wings in the bread crumbs.

Heat the oil to 375 F (180 C). Cook small batches of the wings in the oil for 10 minutes. Reserve hot while other batches cook. Serve hot.

SERVES 4

JEZEBEL WINGS

2 cup apple jelly
2 cup pineapple preserves
1 tsp dry mustard
2 tsp red pepper flakes
1 tbsp horseradish, hot
8 oz cream cheese
3 lbs chicken wings
salt & pepper to taste

Blend the apple jelly, pineapple perserves, mustard, red pepper and horseradish into the cream cheese.

Wash and tip the wings. Pat dry with paper towels. Place on a baking sheet. Sprinkle with salt and pepper. Bake in a 350F (180C) oven for 25 minutes. Transfer to a casserole dish. Spoon the sauce over the wings. Cover with foil and bake for an additional 15 minutes. Serve hot.

SERVES 4

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Vice Valentine Day Menu and Recipes

2011-01-19T18:34:00.000-08:00

Vice Ceviche: Jumbo prawns marinated in Vice and citrus juice and served with a Vice mango salsa.

Vice Tomato cream soup, Tomatoes simmered with Vice herbs and cream.

Vice Salad; Arugula, pear and Asiago salad with Vice poppy seed dressing.

Vice Chicken, A chicken supreme stuffed with Vice macerated apricots, currants, orange zest, wild rice, mirepox, served with a Vice and orange sauce.

Tourendo alla Vice; Filet mingon topped with a house made crabcake smotheedr with oyster mushroom Vice demi glace.

Vice Mahi Mahi , Mahi Mahi gently poached in Vice served with Vice tomato lemon cream

Vice Torte, chocolate torte laced with Vice covered with Vice ganache topped with a Vice white chocolate truffle served with Vice chantilly cream and Vice and Godiva Liqueur.

Shrimp Ceviche

1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
1/2 cup lemon juice (juice from 2-3 lemons)
¼ cup Vice
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks

In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

Right before serving, add the cilantro, cucumber, and avocado.
Serves 4-6.

Mango Salsa Recipe

1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
2 Tbsp Vice
1 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Vice Soup

1 1/2 pounds ripe plum tomatoes
5 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 teaspoon kosher salt
1/4 cup dry red wine
3/4 cup heavy cream
1/2 cup tomato paste
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 475° F.

Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablesoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20 minutes.

Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks).

In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, salt, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add salt and pepper if necessary. Stir in Parmesan and bring soup to a simmer.

Vice Salad

3/4 c. sugar
1/3 c. white vinegar
2 tsp. prepared Dijon, or similar mustard
1 scant tsp. salt
1 c. olive oil
1/2 Tbs. poppy seeds

2 bags of mixed baby greens
2 or 3 thin-sliced pears, dipped in lemon
2/3 c. pecans, toasted if desired
4 oz. blue cheese, crumbled

For dressing, heat 30 seconds in microwave, until sugar dissolves when stirred: >3/4 c. sugar > 1/3 c. white vinegar

Add to bowl and stir well: > 2 tsp. prepared Dijon, or similar mustard > 1 scant tsp. salt

Last, blend in: > 1 c. olive oil > 1/2 Tbs. poppy seeds

This will make enough dressing for two big salads. Use about half of the dressing over the following, reserving the rest for another salad: > 2 bags of mixed baby greens > 2 or 3 thin-sliced pears, dipped in lemon > 2/3 c. pecans, toasted if desired > (Optional) 4 oz. blue cheese, crumbled.

Vice Stuffed Chicken Breasts

8 chicken breasts, bone in or boned but with the skin intact
2 tablespoons butter
Stuffing:
2 tablespoons butter
2 green onions, minced
3/4 cup parboiled rice
1/2 cup currants
1/4 cup chopped dried apricots
1 3/4 cups chicken stock
1 teaspoon grated orange rind
1/4 cup Vice
1/4 cup toasted slivered almonds or pine nuts
salt and pepper
2 ounces cream cheese, cubed

In a heavy saucepan, melt 2 tablespoons of butter over medium heat. Cook onions, stirring, for about 1 minute or until softened. Add rice, currants and apricots, stirring to coat. Add stock, orange rind and Vice and bring it all to a boil over high heat. Reduce the heat and simmer, covered, for 15 - 20 minutes or until rice is tender and the moisture is absorbed. Add almonds, and salt and pepper to taste. Fold in cream cheese. Let it cool completely.

Preheat oven to 375°F.

Meanwhile, using a sharp knife, remove the bones from chicken breasts, leaving the skin intact. Gently loosen the skin from 1 long side of each breast, leaving it attached along the curved edge. Stuff about 1/2 cup stuffing under skin, pressing to spread stuffing evenly. Place the chicken on a greased, rimmed baking sheet. Brush the chicken with butter. Bake, basting occasionally, for about 35 minutes or until golden brown and chicken is no longer pink inside.

You can skim the fat from the pan juices and serve the pan juices drizzled over the chicken.

Makes 8 servings.

Vice Lemon Cream Sauce

2 cups slivered spinach
1/4 cup chopped shallots
1 tsp grated lemon zest
1 1/4 cups chicken or fish stock
3 tbsp tomato paste
¼ cup Vice (flamed)
1/4 cup whipping cream
1 tbsp lemon juice
1/4 cup unsalted butter
Salt and freshly ground pepper

Combine spinach, shallots, lemon zest,stock and tomato paste in a pot. Bring to boil on high heat. Reduce heat and simmer gently for 10 minutes.

Place in food processor or blender and purée.

Strain sauce into a skillet and add the Vice and cream. Bring to boil, stirring occasionally, and reduce until sauce lightly coats a spoon. Add lemon juice.

Reduce heat to very low and whisk in butter one tablespoon (15 ml) at a time. Season with salt and pepper. Use on poached Mahi Mahi.

Vice Poached Mahi Mahi.

1 cup vice
4 -6 oz Mahi Mahi Fillets

Flame the Vice in a skillet, reduce heat to a gentle simmer and coddle the fish fillets for 10 minutes, serve with the sauce listed above.

Tourendo’s alla Vice (Small filet's topped with Crab Cakes and a great sauce)

6 x 1 1/4-inch thick tournedos, trimmed
3 tablespoons butter
scant 1/2 cup Vice
1/3 cup demi glace (recipes follow, very time consuming but worth every minute)
6 tablespoons heavy cream
salt

Directions

Tournedos are steaks cut from the heart of the tenderloin. They are usually 1 1/4 - 2 inches thick and weigh 3 1/2 - 5 ounces. Tie the tournedos neatly with kitchen string so that they keep their rounded shape while cooking.

Melt the butter in a skillet and, when it turns hazel, add the steaks.

Cook over high heat for 1 minute on each side, turning with a slotted spatula.

Lower the heat and cook for 7-8 minutes for rare or 10 minutes for medium.

Pour in the Vice, tilt the skillet and ignite.

When the flames die down transfer the tournedos to a warm serving dish and remove the string.

Stir the cream into the cooking juices, add the truffle pate and a pinch of salt and mix well.

Cook over medium heat until the sauce has thickened.

Top each tourendo with a crab cake. Pour the sauce over the tournedos and serve.

Crab Cakes
1 pound (454 g) lump crab meat, well drained
1 1/4 cups whole wheat cracker crumbs, divided
1/4 cup finely minced red bell pepper
2 tablespoons minced green onions
1 tablespoon minced fresh parsley
1 egg
2 tablespoons light mayonnaise (not fat free)
1 tablespoon freshly squeezed lemon juice
2 tablespoons grainy Dijon mustard
1 teaspoon Chef K Seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
1 tablespoon each butter and light olive oil for sautéing crab cakes

To make crab cakes, combine crab meat, 3/4 cup cracker crumbs, red pepper, green onions and parsley in a large bowl. In a small bowl, whisk together egg, mayonnaise, lemon juice, Dijon, Old Bay seasoning, Worcestershire sauce, lemon zest and pepper. Add wet ingredients to crab meat mixture. Stir gently using a spatula until well mixed.

Pour remaining 1/2 cup cracker crumbs into a shallow bowl. Working one at a time, form mixture into 8 crab cakes (use 1/3 cup measuring cup for each crab cake). Gently dip both sides of crab cake into crumbs. Place on a plate. Cover with plastic wrap and refrigerate for at least one hour.

To cook crab cakes, preheat oven to 350ºF. Add butter and olive oil to a 10-inch non-stick skillet and heat over medium heat until butter is melted and bubbly. Add crab cakes. Cook for 2 to 3 minutes per side, until golden brown. Carefully transfer crab cakes to a baking sheet and place in oven for 10 to 12 minutes or until heated all the way through.
Serve hot

DEMI GLACE

1 gallon Espagnole sauce, hot
1 gallon brown stock, hot
1 bouquet garni

Directions
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap.

ESPAGNOLE SAUCE

1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garni

In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap. Yield: 1 gallon

BASIC BROWN STOCK

7 pounds beef marrow bones sawed into 2-inch pieces
8 ounces tomato paste
2 cups chopped onions
1 cup chopped carrot
1 cup chopped celery
2 cups dry red wine
1 bouquet garni
Salt and pepper
8 quarts of water

Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap. Yield: about 1 gallon

Vice Chocolate Torte
A torte covered with ganche topped with a truffle and served with Chantilly cream.

2 cups chopped semi-sweet chocolate
¾ cup butter
1/3 cup cocoa powder
½ teaspoon instant espresso powder
5 eggs
1 cup minus 1 tablespoon granulated sugar
1 tablespoon all-purpose flour

Preparation:
Preheat the oven to 350F. Lightly butter a 9-inch springform pan and set aside. In a medium saucepan, melt the chocolate and butter over the lowest heat. Mix in the cocoa powder and espresso powders until smooth and set aside for a few minutes to cool. While the chocolate is cooling, whisk together the eggs, sugar, and flour until they are completely combined and foamy. Fold the egg mixture into the chocolate until the color is uniform and pour the batter into the prepared pan.

Bake for 45 minutes, until a toothpick pulls out moist crumbs when inserted near the center of the torte. Allow the cake to cool in the pan on a rack for 15 minutes. Run a knife or inverted spatula along the edges of the torte and loosen the sides of the pan. Cool for 5 minutes and remove the sides of the pan. Invert the cake an a serving platter and cool completely before serving.

This chocolate torte recipe makes 10 servings.

Vice Ganche

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
3 tablespoons Vice

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Add the liqueur.

Makes enough ganache to cover a 9 inch (23 cm) cake or torte.

To Cover a Torte or Cake: If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.
Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Strain leftover ganache to remove any crumbs. At this point the leftover ganache can be refrigerated until cold so you can make truffles. Or it can be whipped with an electric hand mixer or whisk and then piped. In the above picture I used a Wilton 1M open star tip to pipe rosettes.

Note: Truffles can also be made with Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else a melon baller or small spoon. Make sure the chocolate ganache is very firm before forming into balls. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. (See our Truffles section in this blog)

White Chocolate Truffle

1/2 cup Crème Fraîche (or heavy cream)
1/4 cup Vice
14 oz. White Chocolate (use as high quality of chocolate as possible)
8 oz. Additional White Chocolate
3 tbsp. Butter (optional)

Break chocolate into small pieces and put in a large bowl.
Bring cream and Vice slowly to a light boil.
Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogenous.
If you want to add butter, do so now, before the batter cools, and thickens.

This batter is called Ganache and is the base for all French chocolate truffle recipes!

When the ganache is warm it is very creamy. You can thicken it
1. by whisking it (the oxygen causes it to thicken) or
2. by putting it in the refrigerator. You want the ganache to be just thick enough to easily form the truffle balls…

Vice Chantilly Cream

1 cup heavy (whipping) cream
2 tablespoons sugar
¼ cup Vice reduce to 2 tbsp
1/2 teaspoon vanilla extract, seeds from 1/2 vanilla bean,
or 1/2 teaspoon vanilla powder

Whisk the cream, sugar, Vice and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance.

Sweet Tooth Satisfaction

2011-01-19T03:19:00.001-08:00

Winter Minestrone

2011-01-18T04:43:00.000-08:00

4 hot or mild Italian sausages
1 lb diced beef
1tsp vegetable oil
2 onions, chopped
4 cloves garlic, mince
2 cans(19 oz/540 mL)red kidney beans, drained and rinsed
1 bay leaves
2 stalks celery, chopped
2 carrots, chopped
1 can (28 oz/796 mL)tomatoes, mashed
1/4 cup fresh chopped basil
1-1/2 tsp dried oregano
1-1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
2 small zucchinis, chopped
1/2 cauliflower, chopped
1 cup small short pasta, (tubetti or macaroni)
1/4 cup chopped fresh parsley
Grated Parmesan cheese

Preparation:

Prick sausages all over. In Dutch oven, heat vegetable oil over medium heat; fry sausages and beef, turning occasionally, until browned, about 10 minutes. Set aside.

Drain off fat. Add onions and garlic; cook, stirring and scraping up brown bits from bottom of pan, until onions are softened, about 5 minutes. Add beans, 6 cups (1.5 L) water and bay leaf; bring to boil, skimming off foam. Cut sausages into bite-size pieces; return to pan along with celery, carrots, tomatoes, basil, oregano, salt, pepper and nutmeg. Bring to boil. Reduce heat to medium; cover and simmer for 20 minutes.

Add zucchini, cauliflower and pasta. Cover and cook until pasta is tender, about 15 minutes, adding more water if soup is too thick. Discard bay leaf. Stir in parsley. Serve with cheese.

Ukrainian Dinner

2011-01-16T05:57:00.000-08:00

A great taste of an ethnic cuisine and yes I am a Ukrainian Canadian.

The most popular Ukrainian dish of course is the perogy or Varenyky the best are made with a potato dough and filled any way you want, here are the ones my grandmother would make.

Dough:
2 cups all-purpose flour
1 teaspoon salt
2 egg yolks
1/2 cup cold mashed potatoes
1 tablespoon melted butter
1/2 cup cool water (approx.)
melted butter

Combine the flour and salt in a large mixing bowl.

Add the egg yolks, mashed potatoes, melted butter and just enough of the water to form a medium-soft dough.

Turn the dough out onto a lightly floured surface and knead until smooth. (Too much kneading will make the dough tough)

Divide the dough in half and cover with an inverted bowl.

Let stand for 10 minutes.

Roll out the dough until it is quite thin and cut rounds about 2 to 3 inches wide with a large biscuit cutter.

Bring a large pot of water to a boil and add a little salt.

To each round of dough, add a spoonful of filling ad fold over to form a half circle.

Press the edges together with well floured fingers, making sure the varenyky are well sealed.

Transfer them to a lightly floured surface and cover them with a clean tea towel so that they do not dry out.

Drop a few at a time into the boiling water, stirring gently with a wooden spoon to separate them and keep them from sticking to the bottom of the pot.

Boil for 3 to 4 minutes, at which point they should be puffed and bobbing on the surface. (The thinner the dough and the smaller the pyrohy, the quicker they will cook).

Transfer with a slotted spoon to a colander, drain thoroughly and place in a warmed bowl.

Drizzle with melted butter and toss gently to keep them from sticking together.
Cover and keep warm while you cook the remaining varenyky.

Filling:
1 small onion, finely chopped
2 tablespoons butter
2 cups warm mashed potatoes
3/4 cup shredded Cheddar cheese
1/4 cup cooked bacon bits
salt and freshly ground black pepper

Sauté the onion in the butter until softened, about 6 minutes.
Combine with the potatoes, cheese and bacon mix well.
Season with salt and pepper.
Let cool thoroughly before using.
(The filling can be made a day ahead and kept covered and refrigerated. Bring to room temperature before using.).

These are really great skewers they would make any occasion loads of fun alone.

3 pounds veal
3 pounds lean pork
6 cloves garlic
3/4 cup water
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups breadcrumbs
1/2 teaspoon Chef K curry seasonings
Salt
Pepper
2 eggs
Oil
2 medium onions, chopped
1 tablespoon butter, softened

Cut veal and pork into 1-inch cubes and place cubes in a large bowl. Chop garlic. In a small bowl, mix garlic water, wine vinegar, salt, and pepper. Pour over meat cubes and stir. Marinate meat cubes for at least 3 hours, or overnight, to allow flavors to blend.

Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers. Squeeze cubes together. Continue to add meat until all the meat is used. You should fill 12 skewers.

In a shallow bowl, combine breadcrumbs, Chef K seasonings, salt, and pepper. In a second shallow bowl, beat eggs. Dip skewered meat cubes in breadcrumbs. Coat with egg, then dip in crumbs again. Press sticks with your hands and form them to look smooth.

In a large skillet, heat about 1 inch of cooking oil. Fry skewers of meat cubes, a few at a time, until meat is lightly browned. Combine onions and butter and spread in a large shallow baking dish.

Place meat sticks on onions and bake in 275 degree F. oven for about 45 minutes (do not cover), or until meat is tender and no longer pink. Serves 12.

The great Ukrainian soup: Borscht

8 cups beef broth*
1 pound slice of meaty bone-in beef shank
1 large onion, peeled, quartered
4 large beets, peeled, chopped
4 carrots, peeled, chopped
1 large russet potato, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbsp red wine vinegar
1 cup sour cream
Salt and pepper to taste

Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.

Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.

Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.

Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.

Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

Serves 6.

You can't have a Ukrainian dinner without Holubtsi (Cabbage rolls)

FOR THE FILLING
1/2 lb of cooked ground beef or pork
2 cups rice
2 cups or less of boiling water
1 medium onion diced
2 teaspoons salt
4-5 tablespoons butter or other type of fat
salt and pepper

1). Add the rice to the boiling water. Stir in the salt. Bring it to a boil again and let it cook for one minute. Cover, lower the heat and allow it to stand long enough to absorb the water. The rice is only partially cooked at this point since it will finish cooking in the holubtsi.

2). Cook the onion in the fat until it is slightly golden. Mix with the cooked ground beef or pork and season to taste with the salt and pepper. Season well because the cabbage leaves will absorb some of the taste. Cool until ready to use.

FOR THE HOLUBTSI

1 large cabbage head

Sauce:

1 large can tomato sauce
1 small can tomato paste to thicken sauce (if needed)
2 tablespoons or more of butter or bacon fat
salt and pepper

1). Remove the core from the head of the cabbage by cutting around it with a sharp knife.

2). Place the head of cabbage upside down in a large pot and pour boiling water into where the core was. Cover the head completely.

3). Let it stand until the leaves are soft and easily removable. Drain and remove the leaves from the head very carefully. Do not tear them! Cut off some of the hard center rib of each leaf without removing it from the leaf.

4). Cut the largest leaves into two or three sections and line the bottom of a large pot with them.

5). Place a generous spoonful of the meat and rice filling on the end of one leaf and roll lightly. Tuck in the ends.

6). Place the completed rolls in layers in the pot and sprinkle with some sauce and some salt, but do not add too much. Combine the fat with the sauce first. The liquid should barely fill the gaps between each holubets.

7). Protect the last layers from burning by covering it with a few large leaves.

8). Place a lid on the pot and bake in a moderate over at 350 degrees for 1 1/2 to 2 hours, until both the cabbage and the filling are thoroughly cooked.

Serve hot with chopped crisp bacon and onions, large spoonfuls of sour cream or a mushroom sauce.

For dessert why not Nalysnyky (Rolled pancakes) with Orange filling. Nalysnyky are thin pancakes, which the French renamed crepes. AKA Blintzes

2 eggs
1/2 cup milk
3 tablespoons water
1/2 cup thoroughly sifted flour
1/4 teaspoon salt

1 1/2 cups fruit compote (optional)

Beat the eggs until they are light. Add the milk, water, and the remaining ingredients. Beat this mixture until smooth. Use a small, non-stick frying pan about 6 inches in diameter on the bottom. Butter it lightly and heat well. Don’t allow it to burn! Pour a few tablespoons of the batter into the pan, just enough to give it a thin coating. Tilt the pan back and forth to spread the batter evenly. Cook the cakes over a moderate heat. When they are lightly browned on one side and firm to the touch on top, remove the cakes to a warm plate and keep them warm. In order to assure tenderness, the cakes should not be turned over. This is the secret of tender cakes, but they may be turned over if you don’t plan on filling them and desire a slightly harder "nalysnyk". Continue baking in this manner until all of the batter is used up. Butter the pan lightly each time.

Spread the cakes with the fruit compote if not using the orange filling. If the cakes are not turned over in baking, place the browned side on the outside in rolling. Arrange the cakes in a buttered baking dish, dot each layer with butter, or sprinkle with browned buttered crumbs. Heat in a moderate oven for several minutes and serve hot.

Orange filling

3 tablespoons butter
1/2 cup confectioner’s sugar
1 tablespoon lemon juice
1/3 cup orange juice
1/2 teaspoon grated orange rind

Mix all of the ingredients until smooth and creamy.

TUSCAN CHOWDER

2011-01-13T04:12:00.000-08:00

After many more requests I have re posted this most popular soup recipe.

TOMATO SAUCE

2 tbsp olive oil
2 minced garlic cloves
1 diced green bell pepper
1 diced onion
2 diced celery stalks
4 oz sliced mushrooms
1 tsp salt
½ tsp pepper
1 tsp basil leaves
½ tsp oregano leaves
½ tsp thyme leaves
½ tsp paprika
¼ tsp cayenne
3 lbs peeled, seeded, and chopped tomatoes

In a sauce pan heat the oil. Sauté the garlic, green pepper, onion, celery and mushrooms until tender. Add the seasonings and tomatoes. Simmer for 3 hours or until desired thickness. Use as required.

MEATBALLS

½ lb Ground Beef
½ lb ground pork
1/4 lb ground veal
2 tbsp Milk
1 Egg
1 tsp Worcestershire Sauce
1/4 cup Onion -- chopped
1/3 cup Bread Crumbs -- Dry
2 Tbsp Parmesan Cheese
1 tsp Garlic, very finely minced
1/2 tsp Oregano
3/4 tsp Salt
1/8 tsp Pepper

Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls.

TO COOK IN A SKILLET: Heat 1 Tbsp salad oil in a large skillet.Cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat.

TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan, Bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat

TUSCAN CHOWDER

½ lb. diced Italian sausage (mild)
1 large onion finely diced
3 large carrots finely diced
3 stalks celery finely diced
4 tbsp butter
4 tbsp flour
4 cups chicken broth
1½ cups cream
1 lb cooked diced chicken
2 tbsp fresh chopped basil
2 cups tomato sauce
16 meatballs
salt and pepper to taste

In a large kettle fry the sausage, add the onion, carrots and celery and sauté until tender, drain all excess fat. Add the butter and flour and cook over low heat for 3 minutes. Pour the chicken broth over and simmer until thick. Add the cream, chicken, basil, tomato sauce and meatballs and continue to simmer for 10 minutes. Season with salt and pepper if required.

SERVES 8

SHRIMP & SAUSAGE GUMBO

2011-01-12T03:45:00.000-08:00

National Gumbo day is October 12 but don't wait, enjoy now.

Gumbo the prefect winter warm up meal. The word gumbo means okra, the fruit pod of the mallow plant believed to originate in Africa. As a soup or stew gumbo can be thickened through three methods or a combination of the three, with okra, with a roux or with file' powder (ground sassafras leaves).

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Chef K seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
2 pounds of pealed shrimp
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
File powder to taste

Cooked white rice (converted style)

Brown the sausage, pour off fat.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color or milk chocolate for a Cajun-style roux.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add shrimp in for the last 10 minutes of cooking so that you don't over cook it.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a crispy French bread.

YIELD: About 12 entree sized servings.

Sweet Pea Rissotto

2011-01-11T05:08:00.000-08:00

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 cups vegetable or chicken broth
1 cup freshly grated Parmesan
kosher salt and black pepper
2 1/2 cups frozen peas, thawed
fresh mint sprigs (optional)

Directions

1. Heat the butter and oil in a large skillet or saucepan over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes.

2. Add the rice and stir until coated. Add the wine and stir until all the liquid is absorbed. Add 1 cup of the broth and cook until absorbed, stirring occasionally.

3. Add the remaining broth ½ cup at a time, waiting until each portion is absorbed before adding the next. Continue until the rice is cooked al dente, about 35 minutes. Stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper.

4. Meanwhile, puree 2 cups of peas in a blender or food processor.

5. Before serving, stir the peas into the rice until fully incorporated, then fold in remaining whole peas. Garnish with the mint, if desired.

Lobster Arancini

2010-10-19T17:26:00.000-07:00

4 cups seafood stock

4 tablespoon butter

¾ cut onion finely chopped

1 cup arborio rice

½ cup white wine

1 lb. lobster meat

½ cup Parmigiano-Reggiano cheese

⅓ cup heavy cream

1½ TBS fresh herbs (basil, thyme, oregano, etc.)

salt & pepper to taste

3 eggs

⅓ cup cubed mozzarella

Vegetable oil

½ cup flour

1 cup panko bread crumbs

In a heavy Dutch oven or large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add the white wine and cook, stirring, until absorbed. While continually stirring, begin adding the stock in ½ cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes. Fold in the lobster. Add the grated Parmigiano-Reggiano, heavy cream, herbs and salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled. This is great when made the night before. Remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon portions. Using your hands, form the portions into rough ball shapes.

Press a hole into the center of each risotto ball and stuff the center with some of the cheese and the chopped lobster. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini. In a large saucepan, heat 2 inches of oil until a deep-fry thermometer reads 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each with Essence to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.

Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes. Transfer to paper-lined plates to drain briefly, then serve immediately with home made tomatoe sauce or lobster sauce.

@ Home Catering Menu

2010-06-23T07:30:00.000-07:00

CHEF K @ HOME

Exciting gourmet in your home, it’s a catered affair.
Whatever the party's size or theme, whether it's an intimate romantic dinner for two or a gala event for one hundred, your event will be the hit of the year.

We offer what you desire, we can formulate your menu for your occasion, the following are sample menus, price reflective upon your final selections:

POOL PARTY BBQ

Barbecue Short Ribs of Beef
Famous Cheddar Stuffed Bacon Burgers
Lamb, Fig and Mint Kabobs
Chipotle Marinated Grilled Flank Steak
Barbecue Pulled Pork
Chef K’s Award Winning Barbecue Ribs
Beer-Brined Grilled Pork Chops
Caribbean Mango Barbecue Roasted Salmon
Crab Cakes with Remoulade
Fish Tacos with Baja Cream and Tomato Salsa Verde
Grilled Shrimp wrapped in Pancetta with Citrus Pineapple Kabob
Balsamic Barbecue Chicken
Grilled Chicken and Shrimp Kebabs with Lemon and Garlic
Grilled Jerk Chicken w/Mango Cilantro Salsa
Southwestern Lime Chicken w/Ancho Chile Aioli
Asian Three Bean Salad
Penne with Roasted Vegetables Salad
Greek Salad
Marinated Mushrooms and Artichokes
And so much more

ROMANCING THE NIGHT

Appetizer or Amuse Bouche
Caribbean Shrimp with Mango Salsa
Crab Cakes with Remoulade with Shafafa
Gingered Shrimp with Zucchini and Red Bell Peppers
Asiago and Asparagus Stuffed Chicken
Grilled Chicken with Spinach and Pine Nut Pesto
Mushroom & Brie Phyllo Cup
Mango Curry Shrimp Cups
Cranberry Goats Cheese Tarts
Beef tenderloin, sun dried tomatoes and stilton cheese wrapped in puff pastry
Chorizo spring rolls with Dijon dipping sauce

Soups & Salads
Roasted Tomato & Basil
Smoked Salmon Corn Chowder
Seafood Gumbo
Seafood Bisque
Tableside Prepared Caesar
Spinach, Blood Orange, Mushroom, Almonds, Raspberry Honey Tarragon Dressing
Tossed Baby Greens with grape tomatoes, mandarin oranges, toasted walnuts and dried cranberries. Served with balsamic-honey dressing
Spinach Salad with chopped bacon, egg, roasted red peppers, artichokes and Dijon vinaigrette

Entrée
Beef tenderloin with Mushroom Port demi
Boursin Scalloped potatoes
Green beans with cherry tomatoes in herbed butter

Veal tenderloin medallions drizzled with Red currant jus
On a bed of Sweet potato and roasted garlic puree
Nested on a bed of baby spinach leaves

Steak Alenne
Beef Tenderloin with a crab cake on potato corquette, julinne of vegetables, tomato tarragon demi, string sweet potato hay

Sea Bream with Caponata and Wild Mushroom Risotto
with Truffle Oil and Parmesan

Monkfish Wrapped in Parma Ham,
Pea Puree, Sauté Potatoes

Sea Bass Tower
risotto cake, topped with pan seared sea bass filet and crab stuffing, sitting on sauteed baby spinach & red chard with caramelized shallots,
and topped with meuniere sauce

Honey Glazed Duck Breast with Cherry Sauce, Spinach
on Butternut Squash and Goats Cheese Cannelloni

Roasted Breast of Organic Chicken, Cofit leg and Tarragon Risotto Fritters, Pomme Puree, Glazed Young Asparagus and Roasting Juices

Desserts
Poached Pear: Vanilla poached pear, pistachio financier,
toasted pistachios, berry compote, chantilly cream
Toffee Pecan Peach Crisp with Cinnamon Ice Cream
Crepes Suzette Table Side
Cherries Jubilee Table Side
Black & White Creme Brulee

Terms of Booking and Cancelation PolicyAll bookings must be made at least two weeks in advance. A free consultation meeting will then be arranged at your convenience to discuss specific arrangements and answer any questions you may have. If you want to make a booking a deposit of 50% is required on the day of the consultation meeting. This can be paid in cash or by cheque.

Payment DetailsPayment for your dinner party can be made on an individual basis per guest or in its entirety by the host. Payment can either be made fully in advance or remaining 50% of your bill may be paid on the day of your Event. Regrettably payments can only be accepted in the form of cash or personal cheques at this time.

Payments for our canape and buffet service must be made in full by the host.

If you wish to cancel your dinner party, canape service or buffet booking this must be done at least three days before the date of the dinner party. In a case where the event is cancelled less than three days before the date of the party the deposit will be forfeited.

For changes to the number of people attending the dinner party or event the same policy stands. If you inform us of a negative change of numbers at least 3 days in advance the 50% deposit for each person not attending will be refunded in full. If numbers decrease less than three days in advance their deposits will be forfeited.

For all your special function needs

CONTACT US @ www.chefk@chefk.com
to book your function, today