Chicken Artichoke and Wild Rice Casserole

Serve with Avocado and Grapefruit Salad on Pg. 13 of “A Year of the Best”
Serves 8-10.

Chicken Artichoke and Wild Rice Casserole Serve with Avocado and Grapefruit Salad
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Ingredients
  1. 3 cups water
  2. 1 cup wild rice
  3. 1/2 tsp. salt
  4. 1 Tbsp. butter
  5. 1 cup chopped onion
  6. 1 cup thinly sliced celery
  7. 1 cup shredded carrot
  8. 1 3/4 cups chicken stock
  9. 2 cups light cream
  10. 1/4 cup flour
  11. 3/4 tsp. salt
  12. 2 Tbsp. sherry
  13. freshly ground pepper
  14. 3 cups cooked, cubed chicken
  15. 14 oz. can artichokes, drained and chopped
  16. 1/3 cup toasted sliced almonds
Instructions
  1. In medium-sized saucepan, bring water to a boil. Stir in rice and salt. Cover and simmer 45-55 minutes or until rice is tender but still chewy. Drain rice in colander.
  2. Melt butter in large frying pan over medium heat. Add onion, celery and carrot. Cook 10 minutes, stirring occasionally, until softened.
  3. Add stock to veggies in frying pan and bring to a boil.
  4. In bowl, whisk cream and flour until smooth. Gradually whisk into boiling broth. Add salt, sherry and pepper. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Add rice to sauce.
  5. Add chicken and artichokes to sauce and mix well. Pour mixture into shallow 2 1/2 – 3 qt. baking dish. Cover and bake at 350 F. for 35-40 minutes, or until hot and bubbly.
  6. Sprinkle with almonds.
  7. Book Reference – The Rest of the Best – Vol. 2 (Page: 206), A Year of The Best (Page: 117)
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 206), A Year of The Best (Page: 117)
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Honey Baked Chicken and Sweet Potatoes

Mmmmmmm! – Serves 4-6

Honey Baked Chicken and Sweet Potatoes
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Ingredients
  1. Honey Baked Chicken and Sweet Potatoes
Ingredients
French Dressing
  1. 1/3 cup vegetable oil
  2. 2 Tbsp.white wine vinegar
  3. 1/2 tsp. paprika
  4. 1/4 tsp. dry mustard
  5. 1/4 tsp. dried tarragon
  6. 1 garlic clove, minced
  7. 1/3 cup liquid honey
  8. salt and pepper to taste
  9. 8 boneless, skinless chicken breast halves
  10. salt and pepper to taste
  11. 2 sweet potatoes, peeled and cut into bite-sized pieces
Instructions
  1. To make dressing: mix oil, vinegar, paprika, dry mustard, tarragon, garlic, honey, salt and pepper together.
  2. Preheat oven to 350 F.
  3. Sprinkle chicken with salt and pepper and place in deep casserole (you don’t have to brown it). Pour dressing over chicken; cover and bake for 30 minutes.
  4. Boil potatoes just until fork tender. Drain. After chicken has cooked for 30 minutes, add sweet potatoes to casserole, stir to coat, cover and cook another 20 minutes.
Notes
  1. A Year of The Best (Page: 119)
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Lemon Shortbread Cookies

The Christmas baking list just increased by one! Makes 4 dozen.

Lemon Shortbread Cookies
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Ingredients
  1. 3/4 cup butter softened
  2. 1/3 cup icing sugar (confectioner’s sugar)
  3. 1 tsp. grated lemon zest
  4. 1 Tbsp. fresh lemon juice
  5. 1 1/4 cups floour
  6. 1/2 cup cornstarch
Frosting
  1. 3/4 cup icing sugar (confectioner’s sugar)
  2. 1/4 cup butter, softened
  3. 1 tsp. grated lemon zest
  4. 1 tsp. fresh lemon juice
Instructions
  1. In a large bowl, cream butter and icing sugar. Mix in lemon zest and juice. Add flour and cornstarch and mix thoroughly. Divide dough in half. Shape each half into a 1″ roll. Wrap in plastic wrap and refrigerate for at least 1 hour or until ready to bake. Preheat oven to 350 F. Using sharp knife, cut into 1/4″ slices. Place each slice 2″ apart on cookie sheet. Bake for 8-12 minutes, or until set. These cookies do not brown. Cool completely.
  2. Frosting: In a small bowl,combine icing sugar, butter, lemon zest and lemon juice. Beat until light and fluffy. Frost cooled cookies then hide them before the children discover your new best recipe!
  3. A Year of The Best (Page: 130)
Instructions
  1. In a large bowl, cream butter and icing sugar. Mix in lemon zest and juice. Add flour and cornstarch and mix thoroughly. Divide dough in half. Shape each half into a 1″ roll. Wrap in plastic wrap and refrigerate for at least 1 hour or until ready to bake. Preheat oven to 350 F. Using sharp knife, cut into 1/4″ slices. Place each slice 2″ apart on cookie sheet. Bake for 8-12 minutes, or until set. These cookies do not brown. Cool completely.
  2. Frosting: In a small bowl,combine icing sugar, butter, lemon zest and lemon juice. Beat until light and fluffy. Frost cooled cookies then hide them before the children discover your new best recipe!
Notes
  1. A Year of The Best (Page: 130)
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The Christmas baking list just increased by one! Makes 4 dozen.
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Oven-Roasted Autumn Vegetables

New from “A Year of The Best” – you’ll love the flavour combinations. 

Oven-Roasted Autumn Vegetables
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Ingredients
  1. 1 large sweet potato, peeled and cut into 1″ cubes
  2. 1 fennel bulb, scrubbed, trimmed and cut into wedges
  3. 8 oz. (250 g) small red potatoes, scrubbed and quartered
  4. 6 oz. (170 g) shitake mushrooms, stems removed, cut in half
  5. 4 large shallots, peeled and cut into quarters
  6. 2 Tbsp. olive oil
  7. 1 Tbsp. balsamic vinegar
  8. 1 tsp. coarse salt
  9. 1 Tbsp. balsamic vinegar
Instructions
  1. Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
Instructions
  1. Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 168), A Year of the Best (Page: 88)
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Book Reference – The Rest of the Best – Vol. 2 (Page: 168), A Year of the Best (Page: 88)

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Patio Ribs

A great summer favourite.

Patio Ribs
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Ingredients
  1. 4 lb. (3 – 4 racks) pork babyback ribs
  2. 1/2 cup hoisin sauce
  3. 1/2 cup oyster sauce
  4. 3 Tbsp. hot chili sauce
  5. 2 Tbsp. liquid honey
  6. I
Instructions
  1. Remove skin fom underside of ribs. (Place ribs meaty side down on a flat surface. Using point of a knife or your fingers, loosen skin and pull back along end of last rib. Grasp membrane with a paper towel or pliers and peel away. Discard.)
  2. To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (45 minutes). Drain.
  3. Stir hoisin, oyster, hot chili sauce and honey together.
  4. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill and cook over medium heat, basting with sauce and turning often until well glazed, about 15 minutes.
Notes
  1. Book Reference – The Rest of the Best – Vol.2 (Page: 233), A Year of The Best (Page: 26)
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Caesar Burgers

A burger above reproach.

Caesar Burgers
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Ingredients
  1. 1 1/2 lbs. lean ground beef
  2. 1/4 cup freshly grated Parmesan cheese
  3. 2 Tbsp. lemon juice
  4. 1 Tbsp. anchovy paste
  5. 1 Tbsp. Worcestershire sauce
  6. 1 egg, beaten
  7. 1/4 tsp. pepper
  8. 2 Tbsp. olive oil
  9. 1 garlic clove, minced
  10. kaiser buns, halved
  11. lettuce
Instructions
  1. Combine beef, half of the Parmesan cheese, lemon juice, anchovy paste, Worcestershire sauce, egg and pepper. Shape into 4 patties about 3/4″ thick. Broil or grill. Combine oil and garlic, brush over cut side of buns. Grill until toasted. Sprinkle burgers with remaining cheese. Top each with lettuce and serve on buns. Seves 4.
Instructions
  1. Combine beef, half of the Parmesan cheese, lemon juice, anchovy paste, Worcestershire sauce, egg and pepper. Shape into 4 patties about 3/4″ thick. Broil or grill. Combine oil and garlic, brush over cut side of buns. Grill until toasted. Sprinkle burgers with remaining cheese. Top each with lettuce and serve on buns.
Notes
  1. Serves 4.
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Rhubarb and Strawberry Crumble

A Classic Pair In A Classic Dessert.

Rhubarb and Strawberry Crumble
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Ingredients
Topping
  1. 3/4 cup pecan halves, toasted 175ml
  2. 1 1/2 cups flour 375ml
  3. 1/2 cup firmly packed brown sugar 125ml
  4. 1 1/2 tsp. grated orange zest 7ml
  5. 1/4 tsp. nutmeg 1ml
  6. 1/2 cup butter, softened 125ml
Filling
  1. 4 cups 1″ (2.5cm)pieces of rhubarb 1L
  2. 2 cups sliced strawberries 500ml
  3. 3 Tbsp. flour 45ml
  4. 1/2 cup sugar 125ml
Instructions
  1. To Make Topping: Preheat over to 350F (180C). Spread pecans on a baking sheet and place in oven for 5-7 minutes, or until lightly toasted. Remove and let cool. Coarsely chop nuts and set aside. Stir together flour, brown sugar, orange zest and nutmeg. Add the flour mixture to the softened butter and mix with a fork to form a crumbly mixture; add pecans and stir into mixture until evenly distributed.
Notes
  1. Serves 8
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Cornmeal Currant Griddle Cakes with Apple Cinnamon

Cornmeal and currants – you gotta try this!

Cornmeal Currant Griddle Cakes with Apple Cinnamon
Cornmeal and currants
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Ingredients
Syrup
  1. 2 cups (500 ml) apple juice
  2. 1/2 cup (125 ml) apple jelly
  3. 3″ (7 1/2 cm) cinnamon stick
Griddle Cakes
  1. 1 cup (250 ml) flour
  2. 1/2 cup (125 ml) cornmeal
  3. 3 Tbsp. (45 ml) sugar
  4. 2 tsp. (10 ml) baking powder
  5. 1 tsp. (5 ml) baking soda
  6. pinch of salt
  7. 1/3 cup (75 ml) currants
  8. 1 1/4 cups (310 ml) plain yogurt
  9. 2 large eggs
  10. 1/4 cup (60 ml) melted butter
Instructions
Syrup
  1. Put syrup ingredients in a medium size saucepan and gently boil over medium-high heat for 20 minutes(watch carefully last 5 minutes). Reduce to 1 cup (250 ml).
Instructions
Syrup
  1. Put syrup ingredients in a medium size saucepan and gently boil over medium-high heat for 20 minutes(watch carefully last 5 minutes). Reduce to 1 cup (250 ml).
Griddle Cakes
  1. In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt. Stir currants into flour mixture. Mix yogurt and eggs together in a small bowl and stir into flour mixture. (This is a very thick batter.) Stir in butter. Heat a lightly greased frying pan or griddle over low heat until hot. Spoon batter in batches forming 1 1/2″ (8 1/2 cm) cakes. Cook about 3 minutes on one side or until bubbles form and bottom is golden. Turn and cook other side until golden. Keep warm while cooking remaining cakes. Serve with warm syrup.
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