|
|
|
Pressed Picnic Sandwich
Ingredients
1 large flat loaf rustic bread
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 ounces fresh goat cheese
8 ounces marinated artichokes
6 ounces prosciutto, thinly sliced
1/4 pound peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
Method
Heat a grill or grill pan to hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.
In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.
|
|
|
|
|
|
Potent Maple Baked Beans
Ingredients
8 cups (2 L) water
2 1/2 cups (625 mL) small dried white beans
6 slices side bacon, cut in 2-inch strips
1 cooking onion, chopped
1 tsp (5 mL) salt
1/2 tsp (2 mL) dry mustard
1/2 cup (125 mL) real maple syrup
1/2 cup (125 mL) dark rum
2 tbsp (30 mL) dark brown sugar
2 tbsp (30 mL) melted butter
Method
Wash and pick over beans. Put beans and water in saucepan, cover. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand, covered, for an hour. Return to heat, bring back to a boil, lower heat and simmer, covered, for 40 minutes. Drain beans through a colander set over a bowl. Reserve 2 1/2 cups (625 mL) of the cooking liquid and set aside. Put bacon in ovenproof casserole or bean pot. Cover with cooked beans. In a bowl combine onion, salt, mustard, syrup, rum and 2 cups (500 mL) of reserved cooking liquid. Pour mixture over beans. Cover and bake in 325 F (165 C) oven for 3 hours, adding last 1/2 cup (125 mL) of cooking liquid during last 30 minutes of cooking. Remove from oven. Combine brown sugar, melted butter. Drizzle over beans. Bake, uncovered, for another hour or until liquid has evaporated.
|
|
|
|
|
|
Cape Breton 'Pork Pies'
Ingredients
Tart Shells
1 c Butter
2 c Flour
4 ts Icing sugar; confectioner's
Filling
2 c Dates; chopped
1 c Water
1 1/2 c Brown sugar
Lemon juice
Method
Tart Shells: Cut the butter into the flour; add the sugar and knead until well blended. Press small amounts of dough into small muffin tins. Press small amounts of dough into small muffin tins. Bake in a 425F oven for 10 minutes.
When cool fill with the following
Filling : Simmer the above ingredients until the dates are of soft consistency. Cool; then fill the tart shells.
|
|
|
|
|
|
Spicy Fish
Ingredients
3 garlic cloves, minced, or 3/4 tsp (4 mL) powder
3 small hot chili peppers, seeds removed
1 tbsp (15 mL) brown sugar, packed
3/4 tsp (4 mL) finely grated lime zest
1/4 cup (60 mL) fish sauce
6 firm fish fillets (or steaks), about 1 1/2 lb (680 g)
1/3 cup (75 mL) sliced green onion
3/4 cup (175 mL) prepared chicken broth
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) chopped fresh cilantro (or fresh parsley), optional
Method
In blender, process garlic, chili peppers, brown sugar, lime zest and fish sauce until smooth. Brush fillets with half of garlic mixture. Set in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven. Sprinkle with green onion. Cover. Steam for 4 to 8 minutes, until fish flakes easily when tested with fork. Remove to serving plate. Keep warm.
Combine remaining garlic mixture and broth in small saucepan. Bring to a boil on medium. Boil, uncovered for about 5 minutes until sauce is slightly reduced. Stir in lime juice and cilantro. Makes 1/2 cup (125 mL) sauce. Drizzle over fish.
|
|
|
|
|
|
Potatoes Nicoise
Ingredients
1 clove garlic
3 medium potatoes, about 1 lb (450 g)
3 large fresh tomatoes, about 1 1/2 lb (675 g)
3 fresh parsley sprigs
1 tsp (5 mL) salt
1/4 tsp (1 mL) dried basil, crumbled
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) dried tarragon, crumbled
3 medium red onions, about 1 lb (450 g)
2 tbsp (30 mL) butter OR margarine
1/2 cup (125 mL) shredded cheddar cheese
Method
Preheat oven to 400 F (200 C). Cut garlic clove in half lengthwise and rub the cut surface on inside of a shallow baking dish. Cut peeled potatoes into 1/4-inch (0.6-cm) slices. Place potatoes in bowl of cold water and set aside. Peel and core tomatoes and cut into 1/2-inch (1.2-cm) slices.
Chop parsley, and in a small bowl combine parsley with 1/2 tsp (2 mL) salt, basil, nutmeg and tarragon. Peel and thinly slice the onions. Drain the potatoes and pat dry. Place half the potatoes in prepared baking dish; sprinkle with half the parsley mixture. Top with half the onions and half the tomatoes. Sprinkle tomatoes with 1/4 tsp (1 mL) salt. Repeat layering with potatoes, parsley mixture, onions, tomatoes and salt. Cut butter in small pieces and dot top of casserole. Cover casserole tightly with aluminum foil. Bake for 45 minutes or until potatoes are fork tender. Sprinkle top of casserole with cheese; bake, uncovered, until lightly browned.
|
|
|
|
|
|
Buttermilk Fried Chicken
Ingredients
2 chickens (3 lb/1.5 kg each) or 6 lb (2.7 kg) chicken thighs or parts
2 onions, chopped
12 sprigs fresh thyme
2 cups (500 mL) buttermilk
1-1/2 cups (375 mL) all-purpose flour
2 tbsp (25 mL) finely chopped fresh thyme (or 2 tsp/10 mL dried)
2 tsp (10 mL) salt
1 tsp (5 mL) each cayenne pepper and coarsely crushed black pepper
4 cups (1 L) shortening or canola oil (approx)
Method
On cutting board and using kitchen shears, hold 1 of the chickens breast side down; cut off wing tips at first joint. Cut along both sides of backbone. Turn over; flatten with heels of hands. Turn chicken breast side down. With chef's knife, cut down centre of breast to divide in half. Cut off each leg; cut into thigh and drumstick pieces. Cut off wings; cut breast diagonally into 2 pieces. Trim all excess fat and loose skin. Repeat with remaining chicken. Place chicken in large bowl; add onions, thyme sprigs and buttermilk, turning chicken to coat. Cover and marinate in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
In large bowl, whisk flour, thyme, salt, cayenne and black pepper. Discarding marinade, press chicken into flour mixture, turning to coat. Keeping pieces separate, place on waxed paper-lined rimmed baking sheet; refrigerate until coating is set, at least 15 minutes or up to 1 hour.
Heat two 10- or 12-inch (25 or 30 cm) cast-iron skillets over medium heat. Divide 2 cups (500 mL) of the shortening evenly between skillets; heat until speck of flour mixture sizzles and browns. Place half of the chicken, fleshiest side down and in single layer, in skillets. Cover and fry, turning halfway through, until crisp, brown and juices run clear when chicken is pierced, about 18 minutes. Drain on paper towel-lined platter.
Strain melted shortening to remove any brown bits. If necessary, add enough of the remaining shortening to make 1 cup (250 mL) in each skillet; fry remaining chicken.
|
|
|
|
|
|
Golden Corn Sticks
Ingredients
1 cup (250 mL) cornmeal
1 cup (250 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper flakes
1-1/2 cups (375 mL) low-fat plain yogurt
1/3 cup (75 mL) butter, melted
2 eggs, separated
2 tbsp (25 mL) granulated sugar
Method
In large bowl, whisk together cornmeal, flour, baking powder, salt and hot pepper flakes. In separate bowl, whisk together yogurt, butter and egg yolks; pour over dry ingredients and stir just until combined.
In third bowl, beat egg whites until soft peaks form. Beat in sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form; fold into batter.
Brush 3 cast-iron corn-cob pans with vegetable oil. Using piping bag with 1/2-inch (1 cm) plain tip or using spoon, pipe batter into pans, filling to top. Bake in centre of 450°F (230°C) oven until golden and cake tester inserted in centre comes out clean, about 15 minutes. Let stand in pans on rack for 5 minutes. Unmould and serve warm.
|
|
|
|
|
|
Creamy Coleslaw
Ingredients
4 cups (1 L) finely shredded green cabbage
4 green onions, thinly sliced
2 stalks celery, thinly sliced
1 large carrot, finely diced
Half fennel bulb, thinly sliced
Half sweet red pepper, thinly sliced
Dressing
1/3 cup (75 mL) Homemade Salad Dressing
1/3 cup (75 mL) light sour cream
1 tbsp (15 mL) each Dijon mustard and cider vinegar
2 tsp (10 mL) granulated sugar
1/2 tsp (2 mL) each salt, pepper and celery or mustard seeds
Method
In large bowl, toss together cabbage, onions, celery, carrot, fennel and red pepper. (Make-ahead: Cover with damp towel and plastic wrap; refrigerate for up to 8 hours.)
Dressing : In small bowl, stir together Homemade Salad Dressing, sour cream, mustard, vinegar, sugar, salt, pepper and celery seeds; scrape over cabbage mixture and toss to coat evenly.
|
|
|
|
|
|
Orange Chiffon Cake
Ingredients
2-1/4 cups (550 mL) sifted cake-and-pastry flour
1-1/2 cups (375 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
6 eggs, separated
2 tbsp (25 mL) grated orange rind
3/4 cup (175 mL) strained orange juice
1/2 cup (125 mL) vegetable oil
2 egg whites
1/4 tsp (1 mL) cream of tartar
Orange Cream
1 cup (250 mL) whipping cream
2 tbsp (25 mL) orange liqueur
1 tbsp (15 mL) icing sugar
Method
In large bowl, sift flour, 3/4 cup (175 mL) of the sugar, baking powder and salt. In separate bowl, whisk egg yolks, orange rind and juice, and oil; pour over flour mixture and whisk just until smooth. Set aside.
In large bowl, beat 8 egg whites until foamy. Add cream of tartar; beat until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form; gently stir one-quarter into batter. Fold in remaining egg white mixture; scrape into 10-inch (4 L) angel food cake pan. Run spatula through batter to eliminate any large air bubbles; smooth top.
Bake in bottom third of 350°F (180°C) oven until cake springs back when lightly touched, about 40 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until completely cool.
Run knife around inside of pan and tube. (Make-ahead: Invert into plastic wrap-lined airtight container big enough to hold cake; fold plastic wrap over top. Store in airtight container for up to 2 days or freeze for up to 2 weeks.) Turn out, bottom side up, onto cake plate.
Orange Cream : In bowl, whip cream, liqueur and sugar; serve with cake.
|
|
|
|
|
|
Cookies
Makes about 48 cookies
Ingredients
1/2 pound (225 g) butter at room temperature
2 eggs
3 cups (750 mL) brown sugar, packed
1 tsp (5 mL) vanilla
2 cups (500 mL) sifted all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) angel flake coconut
2 cups (250 mL) quick-cooking rolled oats (not instant)
Method
Grease cookie tins. Preheat oven to 375 F (190 C). Beat butter, eggs, sugar and vanilla together until they are light and fluffy.
Sift flour with baking powder, soda and salt and stir them into the first mixture. Blend well. Stir in coconut and rolled oats.
Drop by heaping teaspoonfuls onto cookie sheets and bake for 10 minutes. Cool on wire racks and store in tightly covered cookie tins. |
|
|
|
|
|
|
