Parmesan Portobellos

Portobello mushrooms are a hearty complement to beef. This recipe and “Teriyaki Portobello Mushrooms” are found on the same page – both will be a hit!

2015-10-28 10:47:43

Ingredients

2 Tbsp. sliced shallots
2 garlic cloves, chopped
2 Tbsp. olive oil
1/4 cup butter
1 lb.(500g)sliced portobello mushrooms
1/4 cup balsamic vinegar
1/3 cup grated parmesan cheese
pepper to taste

Instructions

Clean tops of mushrooms with brush or moist paper towel. Don’t peel them – you’ll lose the flavor! Saute shallots and garlic in oil and butter for 2-3 minutes. Add mushrooms, stirring until golden. Add vinegar and stir well to deglaze pan. Add the cheese and stir until melted. Season with pepper and serve immediately. Serves 4.
How do they get the deer to cross at the yellow road sign?

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How do they get the deer to cross at the yellow road sign?

Napa Cabbage Salad

You MUST make this salad – everyone asks for the recipe. Excellent for picnics, buffets – and teenagers! Serves 10-12

Napa Cabbage Salad

2015-10-28 10:43:38

Ingredients

1 large Napa cabbage(suey choy)cabbage, chopped
2 bunches green onions, chopped
1 red bell pepper, seeded and diced
1/4 cup butter
1 cup slivered almonds
2 pkg. chicken-favoured oriental soup noodles with seasoning mix

Dressing

1 cup vegetable oil
1/2 cup red wine vinegar
2 garlic cloves, minced
2 tsp. soy sauce
1/3 cup sugar

Instructions

Place chopped cabbage, green onions and red pepper in large salad bowl.
Melt butter in frying pan and saute almonds, broken noodles and seasonings until golden. Add to cabbage mixture and toss.
Shake dressing ingredients in a jar. Pour SOME over salad and toss at least 1/2 hour before serving. NOTE: You will have extra dressing – refrigerate and use again.
Cole’s

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Cole’s Law: Thinly sliced cabbage

Berry Topped Chocolate Torte

A very showy and easy way to celebrate fresh raspberries. We like to “demo” this recipe in front of live audiences -it always works and we get rave reviews!

Berry Topped Chocolate Torte

2015-10-28 10:35:57

Ingredients

2/3 cup ground almonds
3 Tbsp. flour
pinch of salt
3/4 cup butter
1/3 cup cocoa powder
1/2 cup sugar
3 eggs, separated
1/2 cup sugar
3 Tbsp. Grand Marnier liqueur or orange juice
1 cup whipping cream
1 Tbsp. Grand Marnier liqueur
2 cups raspberries
good quality chocolate bar to make chocolate curls

Instructions

Grease a 9″ springform pan and line with parchment paper. In a small bowl, combine almonds, flour and salt. Set aside.
Melt butter in saucepan and stir in cocoa and sugar.
In a large bowl, beat egg yolks until thick; gradually blend in cocoa mixture. Stir in almond mixture.
In separate bowl, beat egg whites until stiff. Gradually add sugar. Fold whites into chocolate mixture. Pour into prepared pan and bake at 375 F. for 25 or 30 minutes, until toothpick comes out clean. Let cool in pan for 10 minutes. Run a knife around edge of torte and remove sides of springform pan. Gently peel off parchment paper.
(The torte will fall in middle, but don’t worry, you can fill it with whipped cream!)
Drizzle 3 Tbsp. Grand Marnier over cake. Cool completely and wrap with plastic wrap. This can be stored in refrigerator for two days.
Whip cream and fold in Grand Marnier. Spread on torte and decorate with berries and chocolate curls.

Notes

To make chocolate curls: Shave room temperature chocolate bar with a vegetable peeler directly onto the cake. Be sure to scatter some on the plate for a “chefly” look!!

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If swimming is good for your shape, then why do whales look the way they do?

Pineapple, Rhubarb, Watermelon and Mango Sorbets

Sorbet is so simple to make – and the flavour is amazing. Your family and friends won’t believe you did it!

Pineapple, Rhubarb, Watermelon and Mango Sorbets

2015-10-28 10:32:07

Ingredients

Simple Syrup

1 1/2 cups water
1 1/2 cups berry sugar

Pineapple Sorbet

1 large whole pineapple, peeled and cored
2 cups simple syrup
2 Tbsp. freshly squeezed lemon juice

Rhubarb Sorbet

5 cups diced rhubarb
1 1/4 cups simple syrup
2 Tbsp. freshly squeezed lemon juice

Watermelon Sorbet

1/4 medium-sized watermelon, skin and seeds removed
1 cup simple syrup
3 Tbsp. freshly squeezed lemon juice

Mango Sorbet

3 ripe mangoes, peeled
1/2 cup simple syrup
2 Tbsp. freshly squeezed lemon juice

Instructions

To make Simple Syrup

In a small saucepan bring water and sugar to a boil. Simmer until sugar has dissolved. Yields 2 1/2 cups.

PINEAPPLE SORBET

Cut pineapple into chunks and puree in food processor. Mix 2 1/2 cups pureed pulp with simple syrup and lemon juice. Strain through sieve. Freeze in a 9″x13″ glass baking dish or an ice cream maker. When solid, break into pieces and pulse in chilled food processor until smooth. Store in plastic container in freezer for up to 2 weeks.

RHUBARB SORBET

Puree rhubarb in food processor. Strain through sieve or cheesecloth, pressing to extract all of the juice. Discard pulp. Mix juice together with simple syrup and lemon juice and freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.

WATERMELON SORBET

Cut watermelon in pieces and puree in food processor. Mix 3 cups of puree with simple syrup and lemon juice. Freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.

MANGO SORBET

Cut mango pulp from pit and puree in food processor. Mix 1 3/4 cups mango puree with simple syrup and lemon juice. Strain through sieve. Freeze in 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet

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If Superman is so clever, why is his underwear on the outside?

Eggs Ole!

You’ll love this recipe – easy, colourful and delicious. Great for “high days and holidays”!

Eggs Ole!

2015-10-28 10:27:42

Ingredients

12 Eggs
1/4 cup water
salt and pepper taste
3 Tbsp. butter
and then
3 Tbsp. butter
1/2 – 1 cup mushrooms, sliced
1/2 cup chopper green onion
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped red pepper
1/2 cup coarsely chopped zucchini
1/2 cup coarsely chopped tomatoes
1/4 cup chopped green chilies (canned or fresh)
salt and pepper to taste (again!)
1/2 lb. (250 g) Monterey Jack cheese, grated
salsa

Instructions

Beat eggs and water together. Season with salt and pepper. Melt butter in frying pan and add egg mixture. Scramble JUST UNTIL MOIST. Place in large ovenproof dish and keep warm in oven. Melt that other butter in frypan and saute all veggies till tender. Season with salt and pepper. Spoon over eggs, sprinkle with grated cheese and return to 300 F. oven until cheese melts. Serve with lots of salsa. Good for 6. CARAMBA!!

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You can’t have everything – where would you put it?

Caramelized Onion and Potato Flan

This is one of the first recipes Chef Vincent shared with us for “A Year of the Best” – SOLD! Excellent with ham or roast beef

Caramelized Onion and Potato Flan

2015-10-28 10:24:04

Ingredients

2 Tbsp. butter
2 large onions
6-8 medium baker potatoes, peeled and thinly sliced
salt and freshly ground pepper to taste
1/2 -3/4 lb. Emmenthal or Gruyere cheese, grated

Instructions

In large frying pan over medium heat, saute onions in butter until deep golden brown, about 20 minutes. Cook slowly to caramelize.
Grease a 9″x13″ pan or large round baking dish. Layer half the potato slices in a shingle fashion and season. Top with half the onions and Emmenthal. Repeat next layer, ending with cheese. Bake at 350 F. for 50 minutes, or until potatoes are fork tender. Cut in squares or wedges to serve.

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I have to take my paycheque to the bank – it’s too small to go by itself.

Traditional Lasagne

A forever favourite

Traditional Lasagne

2015-10-28 10:19:28

Serves 8

Ingredients

Meat Sauce

1 1/2 lb. lean ground beef
1 cup diced onions
1 garlic clove, minced
1-19 oz. can Italian tomatoes
1-14 oz. can tomato sauce
1 – 5 1/2 oz. can tomato paste
1/2 cup red wine
2 Tbsp. Worcestershire sauce
1 tsp. sugar
salt and pepper to taste
1 tsp. basil
1 tsp. oregano
8 lasagne noodles, cooked according to package directions
2 cups ricotta or cottage cheese
1 lb. sliced mozzarella cheese
1/2 cup grated Parmesan cheese

Instructions

Brown beef, onions, and garlic. Drain off fat. Add tomatoes, tomato sauce, paste, wine, Worcestershire sauce, sugar and seasonings. Cover and simmer for 1 hour. In a 9″x13″ pan, layer 1/2 of the meat sauce, 1/2 of the noodles, 1/2 of the ricotta cheese and 1/2 of the mozzarella cheese. Repeat layers. Sprinkle with Parmesan and bake at 350 F. for 40 minutes. Let sit for 10 minutes before serving. Serve with Caesar Salad (on the website). The meat sauce may be served over any cooked pasta.

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If love is blind, then why is lingerie so popular?

Tortilla Soup

This hearty southwestern soup makes a great meal for your family.

Tortilla Soup

2015-10-28 10:15:04

Ingredients

Soup

2 Tbsp. oil 30 mL
3 corn tortillas, cut into 1″ pieces 3
1/2 cup finely chopped onion 125 mL
3 garlic cloves, minced 3
1 Jalapeno pepper, seeded & minced 1
2 Anaheim chilies, roasted, peeled, seeded & finely chopped 2
8 Roma tomatoes, seeded & diced 8
2 Tbsp. tomato paste 30 mL
2 tsp. cumin 10 mL
1/4 tsp. cayenne pepper 1 mL
5 cups chicken stock 1.2 L
1 cup picante sauce (medium) 500 mL
2 whole cooked chicken breasts, shredded 2
1 ripe avocado, pitted, peeled & diced

Garnish

1/2 cup grated Monterey Jack cheese 125 mL
1/3 cup chopped fresh cilantro (optional) 75 mL
2 corn tortillas 2

Instructions

To make soup

Heat the oil in a large pot. Add the tortillas, reduce heat and cook until they are golden brown and slightly crisp. Add the onion And cook 3 minutes longer; add garlic and jalapeno pepper and cook another 2 minutes. Add the Anaheim chilies, tomatoes and tomato paste; Cook for 10 minutes. Stir in the cumin and cayenne. Slowly whisk in the chicken stock and picante sauce. Simmer the soup for about 20 minutes, or until slightly reduced. Add the shredded chicken and avocado and heat until warmed through.

To make garnish

Preheat oven to 350 F (180oC). Cut tortillas into strips. Place the strips on a baking sheet and cook for 10 – 15 minutes, or until crisp.
To serve, ladle soup into 6 bowls and garnish with the grated cheese, cilantro and baked tortilla strips. Serves 6.

Instructions

To make soup

Heat the oil in a large pot. Add the tortillas, reduce heat and cook until they are golden brown and slightly crisp. Add the onion And cook 3 minutes longer; add garlic and jalapeno pepper and cook another 2 minutes. Add the Anaheim chilies, tomatoes and tomato paste; Cook for 10 minutes. Stir in the cumin and cayenne. Slowly whisk in the chicken stock and picante sauce. Simmer the soup for about 20 minutes, or until slightly reduced. Add the shredded chicken and avocado and heat until warmed through.

To make garnish

Preheat oven to 350 F (180oC). Cut tortillas into strips. Place the strips on a baking sheet and cook for 10 – 15 minutes, or until crisp.

Notes

To serve, ladle soup into 6 bowls and garnish with the grated cheese, cilantro and baked tortilla strips. Serves 6.

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The difference between a pessimist and an optimist: The pessimist says, “Things are so bad, they can’t get any worse.” The optimist says “Oh yes they can.”