e mërkurë, 11 korrik 2007

Caramel Apple Galette

3 red or green cooking apples, unpeeled, thinly slices
1 tbsp lemon juice
2 tbsp each all purpose flour and brown sugar
1 tsp cinnamon
200 g frozen puff pastry
1/2 cup caramel sundae topping
2 tbsp chopped pecans

In large bowl, toss apple slices with lemon juice. Add flour, brown sugar and cinnamon; mix gently.
On lightly floured board, roll 1 block of pastry to an irregular 12-inch (30cm) circle. Place on large baking sheet or pizza pan. Pile apple mixture in middle of pastry leaving a 2-inch (3 cm) border. Fold dough border over fruit, pleating edges and pressing them together to keep fruit in place.
Bake at 400 degF 35 to 40 minutes or until golden brown and apples are tender. Cool slightly on rack.
Serve warm cut into wedges, drizzle each serving with caramel topping and sprinkle with pecans.
Makes 8 servings
Hint: For an attractive edging to pastry, brush with beaten egg and spinkle with 2 tsp sugar before baking.

Sidenote: Do not twist dough repeatedly: this creates an interesting texture but the layers may be less flaky. Receipe can be modified into palm-sized apple pies. Cut apple slices into small squares. Add more flour but less cinnamon so that mixture is beige, not brown. Add more sugar in place of caramel. Skip the pecans but do sprinkle fine sugar. Make sure the thickness of the puff allows room for expansion.

Chocolate Raspberry Napoleons

Pastry
200 g Frozen puff pastry
1 egg
1 tbsp milk
Sauce
300 g frozen unsweetened raspberries, thawed
1/4 cup icing sugar
Filling
1 cup semi-sweet chocolate chips
1/2 cup sour cream or plain yogurt
1/2 cup whipping cream
1 cup raspberries

On lightly floured board, roll 1 block of pastry to 12x7-inch (30x17.5cm) rectangle. Cut a 1-inch (2.5cm) long strip off 1 edge; use to decorate tops of napoleons. Cut remaining pastry into 8 3-inch squares. Brush with mixture of egg and milk; add decorations and brush with egg mixture. Bake att 400 degF (200 degCel) for 15 to 20 minutes or until golden brown.
For sauce, puree thawed raspberries. Press through sieve to remove seeds. Whisk in icing sugar. Refrigerate. Melt chocolate chips over hot water. Remove from heat and stir in sour cream. Refrigerate. Beat cream until stiff peaks form.
To assemble, cut pastry crosswise in half, spread bottom half with about 2 tbsp each chocolate mixture and then whipped creaml add fresh berries and top half of pastry. Serve with raspberry sauce.
Makes 8 servings.

P.S. still perfecting that crispy puff dough, so using prepared frozen dough now.

e hënë, 9 korrik 2007

Grilled Salmon Fillet with Fruit Salsa

Farmed vs wild: the current controversey over salmon. Seems that this fish is becoming increasingly popular, especially during this hot summer. Here's 1 receipe with a tip on cooking a fillet, although salmon tastes just as good when eaten raw.

1.5 lb salmon fillet
1 cup of seasonal fruit e.g. cherries, strawberries, mango, pineapple, cut into 1-1.5cm cubes
3 tbsp canola or olive oil
2 tbsp chopped cilantro
juice of 1 lime
2 cloves of garlic, mined
1 green onion, chopped
1/4 red onion, choppped
1 jalapeno pepper, seeded and chopped
sugar, salt, pepper to taste

Marinate salmon for a maximum 2 hours before cookinh.
Combine salsa ingredients and refrigerate while salmon is cooking.
Cook salmon fillet as below:
Grill -- preheat grill to medium and brush with oil. Place fillet on grill skin-side up, cover with lid. Turn half-wau through cooking.
Oven -- preheat oven to 200 degcel. Baket fillet skin-side down on baking pan.
20-25 minutes for frozen fillet. 10-15 for thawed fillet. Salmon is cooked when it appears opaque and flakes easily with a fork.
Serve with chilled salsa on the side.
Serves 4.

(from Aquastar. www.aquastar.com)

e hënë, 25 qershor 2007

Go Greek!

Greek Day this weekend on West Broadway between Blenheim and MacDonald Avenues. To join in the atmosphere, try these spices to create a Greek flavour:
clove (ground and whole)
garlic
coarse sea salt
coarse pepper
dried Oregano
cinnamon
star anise
basil
honey
extra virgin olive oil

(24 Hours, June 25 2007)

Garlic-studded Slow-roasted Lamb Shoulder

- John Bishop, Owner of Bishop's & Author of Fresh: Seasonal Recipes Made with Local Foods

Ingredients

Slow-roasted lamb:
1 3 lb boneless lamb shoulder
2 tbsp olive oil
1 tsp coarse salt
1 tsp pepper
2 tbsp sliced garlic

Puy Lentil stew:
2 tbsp plive oil
1/2 cup diced onions
1 tsp minced garlic
1/2 cup diced celery root
1/2 cup diced carrots
1/2 cup diced parsnips
1 tsp paprika
1 tsp ground cumin
1 cup puy lentils, washed and drained
1/2 cup red wine
4 cups vegetable or chicken stock
salt and pepper to taste

Directions

Slow-roasted lamb:
1. Preheat oven to 450F.
2. Season lamb shoulder with salt and pepper.
3. Score the meat lightly and press garlic slices into meat.
4. Roll and tuck lamb into a cylinder shape 6 inches in diameter and tie with butcher's twine every 2 inches to secure the meat and ensure it retains its shape while cooking.
5. Score the skin lightly and press remaining garlic slices into the meat.
6. Place oil in a roasting pan, roll the lamb in the oil and roast for 45 minutes, until lamb is golden brown and the skin is crispy. Remove lamb from oven.
7. Reduce the heat to 350F. Cover the pan of lamb with 2 layers of aluminium foil and seal tightly. This allows steam to build up inside the pan, cooking the lamb in its own juices. Bake lamb for 2 hours until very tender when pierced with a knife.
8. Allow to rest for 15 to 30 minutes before slicing.

Puy Lentil Stew:
1. Heat olive oil in a medium saucepan on medium-high heat.
2. Add onions, garlic, celery root, carrots and parsnips and saute until lightly coloured, about 5 minutes.
3. Stir in paprika, cumin and lentils until welll combined.
4. Add wine, mix well and pour in vegetable or chicken stock.
5. Bring to a simmer, reduce the heat to medium-low and cook for 1 hour or until lentils and vegetables are tender.
6. Season with salt to taste.

To serve:
1. Ladle lentil stew into warmed bowls.
2. Slice lamb and place 2 slices on top of each bowl of stew. Serve immediately.
2. While the steak is resting, heat a skillet on medium heat. Add butter and onions and cook for 5 minutes, stirring occasionally. Reduce the heat to its lowest setting. Cover tightly with a lid
and gently cook onions for 30 to 40 minutes. Season with the remaining salt.

(Metro, June 25 2007)

e enjte, 21 qershor 2007

Brown Rice Pilaf

- Andrew George

1.5 cups brown long-grained rice
3 cups venison stock
1/2 tsp rosemary
1 cup onions fine dice
1 cup carrots fine dice
1/4 tsp salt
1/2 cup red pepper fine dice
1 tbsp vegetable oil

1. Heat a heavy pan and add oil.
2. Add onions, carrots, rice, garlic. Stir allowing the rice to brown and gain a nutty flavour.
3. Add stock, rosemary and salt and bring to boil.
4. Cover and let simmer for 12-15 minutes until rice is done and most of the liquid absorbed.
5. Stir in red peppers and serve.

(Metro, June 21 2007)

Venison Stir-Fry

- Andrew George, Kla-how-eya Aboriginal Centre of SACS

1 lb boneless venison 3/4'' strips
2 tbsp soya sauce
2 garlic cloves minced
2 tsp ginger minced
1 tbsp sesame oil
1 small zuccini
1 each red, green & yellow peppers
1 cup sliced mushrooms
1 cup bok choy
1 cup bean sprouts
1/2 cup venison stock

1. Combine soya sauce, minced garlic, minced ginger and venison in a bowl and marinate for 30 minutes.
2. Heat oil in wok or fry pan over medium high heat.
3. Remove meat from marinade. Discard marinade.
4. Add meat to hot pan and stir fry for 2 minutes. Add vegetables leaving bean sprouts and stock to last. Stir.
5. Cover and cook for 3-5 minutes until vegetables are tender-crisp.
6. Stir in bean sprouts.

(Metro, June 21 2007)

e mërkurë, 20 qershor 2007

Creamy Noodle Bake with Spinach Salad

- Sandi Richard, The Dinner Fix, Cooking for the Rushed

water
1 lb or 450 g extra lean ground beef
1 can 10 oz (284 ml) tomato soup
1 tsp Italian seasoning, salt free
1/3 cup water
6 oz (170 g) broad egg noodles
1 can 10 oz cream of mushroom soup
1/2 soup can filled with 1% milk
1/2 cup light cheddar cheese, shredded
1/2 cup part-skim mozzarella, shredded
1 bag 12 oz baby spinach
1/2 cup light feta cheese
3 fresh mandarins or 1 can mandarins, drained
1/8 red onion, slivered
1/2 cup cashews
1/3 cup dressing, fat-free

1. Preheat oven to 400F.
2. Fill a large stove-top pot with water and bring to a boil for pasta. Add noodles to boiling water. Set timer for 3 minutes.
3. Brown ground beef in a large nonstick fry pan at med-high. When meat is no longer pink, stir in tomato sop, spice and water.
4. Whisk mushroom soup and milk together, in a medium size bowl. When timer rings for noodles, drain in a colander, then stir noodles gently under running water to remove starch.
5. Layer, in this order, in a lsagna or cake pan; 1/2 of the meat mixture, 1/2 of the cooked noodles (you may need to run water through the noodles again to separate them before layering), 1/2 of the soup mixture, then cheddar and mozzarella cheese.
6. Repeat the same layers ending with mozzarella cheese.
7. Bake in preheated oven, uncovered. Set timer for 30 mintes.
8. Meanwhile rinse pinach leaves in basket of salad spinner. Spin dry. Crumble feta cheese, segment mandarins, sliver onion, and set out cashews, all in small serving dishes. Serve with your favourite salad dressing.

(Metro June 20 2007)

California Frushi

- Culinary Institute of America for California Grown Marketing

Ingredients
1 cup (250 ml) Calrose short grain sushi rice, washed twice and drained well for 1 hour
1 1/4 cups water
1/4 cup seasoned rice vinegar
2-3 tsp (10-15 ml) sugar
pinch salt
2 cups diced strawberries
1/2 tsp black pepper
2 tsp orange juice
1/2 cup water
2 tbsp balsamic vinegar
3-4 peaches
4 nectarines
48 shiso leaves for garnish (if not available, use curly leaf lettuce)
2 tbsp black sesame seeds, for garnish

Directions
Place water and rice in a rice cooker and cook about 15-20 minutes. After cooking fold in rice, vinegar, sugar and salt. Gently fork through rice to separate and evenly distribute sugar and salt.
Gently fan rice while doing so, for about 1 minute. Reserve rice at room temperature until ready to assemble.
Place strawberries, pepper, orange juice, water and balsamic vinegar in a non-reactive pan and simmer until reduced to a syrupy consistency.
Fine strain 2-3 times. Place in squeeze bottle and reserve for later use.
Blanch peaches and nectarines in boiling water for 60 seconds. Place in ice water to cool and then peel skins - they should fall off effortlessly. Thinly slice half moons from fruit pit, rotating after each cut to maintain a narrow petal shape.
Place a sushi rolling mat lined with plastic wrap on your work surface. Line slices of peach and ncctarine overlapping in a straight line, and add rice on top. (Alternately you can also place rice down first in a rectangle shape and lap slices of nectarine and peach on top of rice.)
Roll sushi mat to make roll. Remove plastic wrap and slice with a shrap knife (not serrated) into individual portions.
Arrange shiso leaves or lettce on a serving plate. Place individual frushi rolls on leaves and sprinkle with black sesame seeds.
Drizzle with strawberry balsamic glaze over rolls to finish.
Makes 36 pieces.

(24 Hours, June 20 2007)

Note: a fresh fruity dream for vegetarians who want a break from conventional caviar/omelette/bean curd sushi.

e martë, 19 qershor 2007

Tortilla Soup

- Gianluca Russo, A.I. Best Teen Chef Competition

Ingredients
1/2 onion
2 tbsp tomato sauce - roasted and pureed with the onion
2 tomatoes
cumin
1/2 avocado, diced
1/2 chicken, ooked & juliene
20 ml vegetable oil
1.5 jalapenos, small dice
6 sprigs cilantro
1 lime, segmented
1/2 oz grated cheddar cheese
1 tortilla, juliene and fried
salt & pepper
3/4 litre chicken stock

1. Saute jalapenos in vegetable oil for two minutes.
2. Add tomato sauce and roasted pureed tomato/onion mixture, simmer for 2 minutes.
3. add cumin and chicken stock and simmer for 30-45 minutes.
4. Strain and set aside.
5. In a separate bowl add chicken, avocado, cilantro, and 1 time wedge worth of juice, salt and pepper.
6. Mix ingredients gently and place small ball in middle soup.
7. Garnish with tortilla chips and cheddar cheese.

(Metro, June 19 2007)

Roast Rack of lamb with a Honey & Rosemary Crust

- Curtis Stone, Author, Cooking with Curtis

Ingredients:
6 slices bread, stale or dry
1/2 brunch of rosemary, leaves only chopped
30 g melted butter
2 x 6 racks of lamb, boned
1 tbsp honey
1 tbsp Dijon mustard
*Add 150 g baby spinach, washed and stems removed + 10 cherry tomatoes on the vine

1. Preheat oven to 190C.
2. Place dry bread in food processor.
3. Add chopped rosemary and season with salt & pepper. Pulse then remove.
4. Place mixture on a plate and add melted butter, miz together.
5. Season lamb with salt, pepper and oil.
6. In a large hot pan, seal lab rack on all sides and remove.
7. Miz honey and mustard together in a small mixing bowl and spread over rack.
8. Push crust into outside of the rack, put it back in the pan and cook in an oven 12-15 minutes, depending on the size of the rack.
9. Rest rack of lab for 4-5 minutes, carve and serve.
*Bake a vine of cherry tomatoes in oven until skin splits.
*Heat oil in a pot. Add spinach, lemon zest, salt and pepper. Cook until spinach is wilted.

(Metro, June 18 2007) For more receipes, visit www.citytv.com/citycooks

Apple Cider Mussels

- Liam Dougal, The Irish Heather/Shebeen & Salty Tongue

Ingredients:
2 lbs mussels
2 shallots
2 apples
300 ml cider
2 tbsp parsley chopped
150 ml cream
1 lemon
1 oz butter
salt & pepper

Directions:
1. Melt butter and sweat off shallots in it.
2. Add in cider & cream and bring to the boil. Add mussels and apples.
3. Once mussels have opened, remove them.
4. Add parsley & lemon juice to remaining liquid and reduce liquid by half.
5. Season with salt & pepper and pour over mussels.

(Metro June 15-17 2007). For more receipes, visit citytv.com/citycooks

e enjte, 7 qershor 2007

Planning to put some receipes and cooking tips here when mum imparts some culinary skills. :)