Posted by solana z5a NH on Wed, Nov 21, 07 at 0:53
If you have extra raspberries, might want to try
--Raspberry Vinegar--
Steep 2 qts. mashed raspberries in
1 qt. cider vinegar
for 2 days, strain.
Use that liquid to cover another
2 qts. mashed raspberries
for 2 more days.
Strain, measure liquid.
Bring to boil with a tad less amount of sugar (1 cup juice wants scant 3/4 c. sugar) Simmer 10 minutes. Store in sterile bottles.
This recipe has the advantage that proportions are simple, easy to adapt to quantity on hand. Also, so much acid, sugar, it's safe without 'official' canning, and lovely in a fancy gift bottle. (I add a tag: "return for refill". All local bottles have been recycled ;-)
Uses: splash in fruit salad for zing
Fish or poultry marinade
Odd/best? 3 Tbsp in a tall glass, filled with fizzy water (seltzer) is really refreshing, great for a break from yard-work.
Thursday, January 31, 2008
French Pear Bread (Piquenchagne)
Posted by trailrunner AL 8 on Thu, Jan 31, 08 at 13:20
French Pear Bread (Piquenchagne)
Pears:
2 med. fresh pears
1/2 water
1/2 tsp ground pepper
1/2 tsp cardamom
Dough:
1 pkg dry yeast (2 1/2 tsp.)(dissolve in 1/2 c warm water)
2 Tbsp honey
2 Tbsp oil
2 tsp salt
2 eggs room temp.
4-5 c. unbleached flour approx.
Peel,core and dice pears and cook with water and spices 10-15 min til soft. and water is gone. If too much juice, boil down and add back to cooked pears. Mash with a fork til smooth.
Put pears, yeast mixture ,oil,honey,salt and eggs in large bowl and stir to blend. Add 2c flour and beat 50 strokes. Add enough of rest of flour to make a soft kneadable dough. Dough should stay soft but not sticky, don't add too much flour when kneading. Place in greased bowl and cover w/ plastic wrap, let rise til double, approx 1 hr. To shape dough into couronne (crowns) : when dough has risen remove from bowl and gently shape into 2 balls. Take each ball and make a hole in the center and gently pull against the sides to form a 3" opening ( like a large bagel!) Place each crown on a greased baking sheet. May use parchment paper. Let rise til double approx 1 hr. Brush with 1 Tbsp milk beaten into 1 egg yolk. Take a razor and circle the top with a cut a 1/2" deep .Bake in a preheated oven 350 degrees for 40 min. should sound hollow when tapped.
French Pear Bread (Piquenchagne)
Pears:
2 med. fresh pears
1/2 water
1/2 tsp ground pepper
1/2 tsp cardamom
Dough:
1 pkg dry yeast (2 1/2 tsp.)(dissolve in 1/2 c warm water)
2 Tbsp honey
2 Tbsp oil
2 tsp salt
2 eggs room temp.
4-5 c. unbleached flour approx.
Peel,core and dice pears and cook with water and spices 10-15 min til soft. and water is gone. If too much juice, boil down and add back to cooked pears. Mash with a fork til smooth.
Put pears, yeast mixture ,oil,honey,salt and eggs in large bowl and stir to blend. Add 2c flour and beat 50 strokes. Add enough of rest of flour to make a soft kneadable dough. Dough should stay soft but not sticky, don't add too much flour when kneading. Place in greased bowl and cover w/ plastic wrap, let rise til double, approx 1 hr. To shape dough into couronne (crowns) : when dough has risen remove from bowl and gently shape into 2 balls. Take each ball and make a hole in the center and gently pull against the sides to form a 3" opening ( like a large bagel!) Place each crown on a greased baking sheet. May use parchment paper. Let rise til double approx 1 hr. Brush with 1 Tbsp milk beaten into 1 egg yolk. Take a razor and circle the top with a cut a 1/2" deep .Bake in a preheated oven 350 degrees for 40 min. should sound hollow when tapped.
Brown Rice
Posted by fnboyd z8 AL on Thu, Jan 31, 08 at 13:14
Brown Rice
1 cup fresh sliced mushrooms or 1 small can
1 cup chopped onion
1/2 stick butter
1 can Campbell's Beef Consommé
1 can Campbell's Beef Broth
1 cup uncooked rice
1/4 cup sliced almonds
Mix all ingredients in casserole dish and bake (covered) at 350 degrees for 1 hour.
Quick, easy and Delicious!
Brown Rice
1 cup fresh sliced mushrooms or 1 small can
1 cup chopped onion
1/2 stick butter
1 can Campbell's Beef Consommé
1 can Campbell's Beef Broth
1 cup uncooked rice
1/4 cup sliced almonds
Mix all ingredients in casserole dish and bake (covered) at 350 degrees for 1 hour.
Quick, easy and Delicious!
Baked Pork Chops with Parmesan-Sage Crust
Posted by cziga Zone 5: (Toronto) on Thu, Jan 31, 08 at 12:01
We've started eating a lot of pork here, trying to eat leaner meat and all.
* Baked Pork Chops with Parmesan-Sage Crust *
Ingredients:
1 1/2 Cups Breadcrumbs (made from crustless French bread or store bought)
1 Cup Parmesan Cheese (about 3 ounces)
1 Tablespoon Sage (dried)
1 Teaspoon Lemon Zest
2 Eggs, large
1/4 Cup All-Purpose Flour
4 Pork Chops (each about 1 inch thick)
2 Tablespoons Butter (1/4 stick)
2 Tablespoons Olive Oil
Lemon wedges (optional)
Orange wedges (optional)
Directions:
1. Preheat oven to 425°F.
2. Mix breadcrumbs, cheese, sage and lemon zest in pie dish. 3. Whisk eggs in medium bowl to blend.
4. Place flour on plate; season generously with salt and pepper.
5. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
6. Melt butter with oil in heavy large ovenproof skillet over medium-high heat.
7. Add pork chops to skillet and cook until golden brown, about 2 minutes per side.
8. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.
9. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.
We've started eating a lot of pork here, trying to eat leaner meat and all.
* Baked Pork Chops with Parmesan-Sage Crust *
Ingredients:
1 1/2 Cups Breadcrumbs (made from crustless French bread or store bought)
1 Cup Parmesan Cheese (about 3 ounces)
1 Tablespoon Sage (dried)
1 Teaspoon Lemon Zest
2 Eggs, large
1/4 Cup All-Purpose Flour
4 Pork Chops (each about 1 inch thick)
2 Tablespoons Butter (1/4 stick)
2 Tablespoons Olive Oil
Lemon wedges (optional)
Orange wedges (optional)
Directions:
1. Preheat oven to 425°F.
2. Mix breadcrumbs, cheese, sage and lemon zest in pie dish. 3. Whisk eggs in medium bowl to blend.
4. Place flour on plate; season generously with salt and pepper.
5. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
6. Melt butter with oil in heavy large ovenproof skillet over medium-high heat.
7. Add pork chops to skillet and cook until golden brown, about 2 minutes per side.
8. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.
9. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.
Champagne Pork Chops in Chipotle-Mustard Cream Sauce
Posted by cziga Zone 5: (Toronto) on Thu, Jan 31, 08 at 12:01
We've started eating a lot of pork here, trying to eat leaner meat and all. Here are 2 recent pork recipes that we've enjoyed a lot:
* Champagne Pork Chops in Chipotle-Mustard Cream Sauce *
Moist pork chops in a spicy cream sauce. Very easy and quick to put together. Chipotle Mustard works really well in this recipe, but you can use any flavored mustard.
Ingredients:
4 boneless Pork Chops
For Marinade
1 Cup Champagne
1 Tablespoon Minced Garlic
1 Tablespoon Steak Seasoning
1 Tablespoon Olive Oil
For Pan Sauce
1 Cup Champagne
2 Tablespoon Chipotle Mustard
3/4 Cup Heavy Cream
1 Tablespoon Parsley, chopped (fresh if possible)
Directions:
1. Put all marinade ingredients into a ziplock bag along with pork chops. and let marinate for up to 24 hours.
2. Heat a little olive oil in a large skillet over medium high heat.
3. Add pork chops, turn down heat to medium, and cook pork chops on both sides until browned and cooked through, about 15 minutes.
4. Remove pork chops from pan.
5. Deglaze pan with champagne.
6. Wisk in mustard and cream.
7. Stir in parsley.
8. Return chops to pan to heat through.
We've started eating a lot of pork here, trying to eat leaner meat and all. Here are 2 recent pork recipes that we've enjoyed a lot:
* Champagne Pork Chops in Chipotle-Mustard Cream Sauce *
Moist pork chops in a spicy cream sauce. Very easy and quick to put together. Chipotle Mustard works really well in this recipe, but you can use any flavored mustard.
Ingredients:
4 boneless Pork Chops
For Marinade
1 Cup Champagne
1 Tablespoon Minced Garlic
1 Tablespoon Steak Seasoning
1 Tablespoon Olive Oil
For Pan Sauce
1 Cup Champagne
2 Tablespoon Chipotle Mustard
3/4 Cup Heavy Cream
1 Tablespoon Parsley, chopped (fresh if possible)
Directions:
1. Put all marinade ingredients into a ziplock bag along with pork chops. and let marinate for up to 24 hours.
2. Heat a little olive oil in a large skillet over medium high heat.
3. Add pork chops, turn down heat to medium, and cook pork chops on both sides until browned and cooked through, about 15 minutes.
4. Remove pork chops from pan.
5. Deglaze pan with champagne.
6. Wisk in mustard and cream.
7. Stir in parsley.
8. Return chops to pan to heat through.
Welsh Cakes
Posted by aftermidnight Z8 V. Island B.C. on Thu, Jan 31, 08 at 11:36
WELSH CAKES
Sift together
2 cups All Purpose Flour
1 TSP. Baking Powder
1/2 TSP. Nutmeg
Pinch of Salt
Add to above ingredients
1 cup Currants
1/4 cup Mixed Peel
Cream together
1 cup Butter or mixed Butter and Shortening
1/2 cup Granulated Sugar
Add
1 Egg
Beat well
Add the creamed mixture to dry ingredients, this makes a stiff dough. Turn out on a lightly floured board. Roll out until 3/8 of an inch thick. Use a cookie cutter or cut into squares. Cook on a lightly greased griddle about 4 minutes on each side.
These were made in a non-stick skillet no need to grease and they were cooked on med-low heat.
WELSH CAKES
Sift together
2 cups All Purpose Flour
1 TSP. Baking Powder
1/2 TSP. Nutmeg
Pinch of Salt
Add to above ingredients
1 cup Currants
1/4 cup Mixed Peel
Cream together
1 cup Butter or mixed Butter and Shortening
1/2 cup Granulated Sugar
Add
1 Egg
Beat well
Add the creamed mixture to dry ingredients, this makes a stiff dough. Turn out on a lightly floured board. Roll out until 3/8 of an inch thick. Use a cookie cutter or cut into squares. Cook on a lightly greased griddle about 4 minutes on each side.
These were made in a non-stick skillet no need to grease and they were cooked on med-low heat.
Natillas (a Mexican dessert)
Posted by lorna-organic on Thu, Jan 31, 08 at 11:10
This pudding is light and slightly foamy. I love the flavor and texture. BTW, the unfortunate witch hunt regarding eggs has gone by the wayside. Current thinking is that an egg a day has no detrimental effect regarding cholesterol.
NATILLAS (pronounced Nah-tee-yahs) a Mexican dessert
4 large eggs, separated
1/2 tsp. vanilla
1/4 cup flour
1 quart milk (4 cups)
3/4 cup sugar
1/8 tsp salt
1/4 tsp. nutmeg, plus 1/4 tsp. cinnamon
Use a whisk to make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk, whilst stirring constantly to prevent the egg from curdling. Add vanilla and continue to cook, and stir, at medium heat until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry, fold gently into the custard. Spoon custard into individual serving dishes. Chill well before serving. Sprinkle each pudding with spices before serving.
**If you goof, and the custard curdles (bits of cooked egg) during cooking, put the mixture through a sieve before folding in the egg whites. The sieve will remove any curdled egg. Hint: a tiny dash of salt, or cream of tartar, helps egg whites to beat up nice and fluffy.
Cultural note: Mexican folk healers use cinnamon as a laxative.
This pudding is light and slightly foamy. I love the flavor and texture. BTW, the unfortunate witch hunt regarding eggs has gone by the wayside. Current thinking is that an egg a day has no detrimental effect regarding cholesterol.
NATILLAS (pronounced Nah-tee-yahs) a Mexican dessert
4 large eggs, separated
1/2 tsp. vanilla
1/4 cup flour
1 quart milk (4 cups)
3/4 cup sugar
1/8 tsp salt
1/4 tsp. nutmeg, plus 1/4 tsp. cinnamon
Use a whisk to make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk, whilst stirring constantly to prevent the egg from curdling. Add vanilla and continue to cook, and stir, at medium heat until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry, fold gently into the custard. Spoon custard into individual serving dishes. Chill well before serving. Sprinkle each pudding with spices before serving.
**If you goof, and the custard curdles (bits of cooked egg) during cooking, put the mixture through a sieve before folding in the egg whites. The sieve will remove any curdled egg. Hint: a tiny dash of salt, or cream of tartar, helps egg whites to beat up nice and fluffy.
Cultural note: Mexican folk healers use cinnamon as a laxative.
Cape Breton Scones
Posted by lorna-organic on Thu, Jan 31, 08 at 10:10
Cape Breton Scones (sour cream scones)
2 cups flour
2 TBLSP. sugar
l TBLSP. baking powder
1/2 tsp. salt
l/4 tsp. baking soda
l cup currants or dried cranberries or dried blueberries
l/2 cup sour cream
l/4 cup vegetable oil
l egg; slightly beaten
3 TBLSP. milk
+ a bit more milk and sugar for tops
Sift together the dry ingreditents, and stir in the raisins. Blend the remaining ingredients in separate bowl, and then stir it into the flour mixture until the dough comes together. Throw small handful of flour on top of dough lump (in bowl) and knead lightly a few times. Divide the dough in half then pat each into approx. 6" circle with the top slightly rounded. Cut into desired number of wedges. Paint with milk and sprinkle with sugar. Bake at 425 (F) degrees for 10-12 minutes, or till golden.
Cape Breton Scones (sour cream scones)
2 cups flour
2 TBLSP. sugar
l TBLSP. baking powder
1/2 tsp. salt
l/4 tsp. baking soda
l cup currants or dried cranberries or dried blueberries
l/2 cup sour cream
l/4 cup vegetable oil
l egg; slightly beaten
3 TBLSP. milk
+ a bit more milk and sugar for tops
Sift together the dry ingreditents, and stir in the raisins. Blend the remaining ingredients in separate bowl, and then stir it into the flour mixture until the dough comes together. Throw small handful of flour on top of dough lump (in bowl) and knead lightly a few times. Divide the dough in half then pat each into approx. 6" circle with the top slightly rounded. Cut into desired number of wedges. Paint with milk and sprinkle with sugar. Bake at 425 (F) degrees for 10-12 minutes, or till golden.
Tuesday, January 29, 2008
Peanut Butter Pecan Granola
Posted by trailrunner AL 8 on Fri, Jan 11, 08 at 10:06
Peanut Butter Pecan Granola
6c rolled oats
1c sesame seeds
1c sunflower seeds
1c ribbon coconut ( the big pieces are better )
1c chopped nuts ( I used pecans)
In a pan mix 1c peanut butter ( I use smooth) 1c honey and 1 1/2 tsp salt and 1T cinnamon and 1/2c water. You will note I don't use oil...the pb takes care of that. Warm this and stir til smooth. Toss the dry ingred and this dressing til well coated. Bake at 325 til brown turning every 15 min. Watch closely near the end as it will burn fast. I usually lower to 300 or 275 near the end. Hope you enjoy!
Peanut Butter Pecan Granola
6c rolled oats
1c sesame seeds
1c sunflower seeds
1c ribbon coconut ( the big pieces are better )
1c chopped nuts ( I used pecans)
In a pan mix 1c peanut butter ( I use smooth) 1c honey and 1 1/2 tsp salt and 1T cinnamon and 1/2c water. You will note I don't use oil...the pb takes care of that. Warm this and stir til smooth. Toss the dry ingred and this dressing til well coated. Bake at 325 til brown turning every 15 min. Watch closely near the end as it will burn fast. I usually lower to 300 or 275 near the end. Hope you enjoy!
Candied Ginger
Posted by trailrunner
Candied Ginger
Be sure the gingerroot is very fresh. Smooth light brown and no wrinkles . Peel using a teaspoon...yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling. Now slice it in 1/4 in slices...I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife. Place in cold water to cover and bring to a boil for 10 minutes. Drain and repeat 3 more times. Now cover with cold fresh water and simmer for 40 minutes. Drain and weigh. For every pound of ginger mix 1# of white sugar with 1/3 c. water. Add the ginger to this solution and simmer til the ginger is transparent and the syrup is thickened. watch carefully. You now have Canton ginger and can store it it this way forever or you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack to dry. This also keeps for at least a year. Save the syrup for flavoring it is so yummy. I also save the sugar that I tossed it in to use in recipes.
Candied Ginger
Be sure the gingerroot is very fresh. Smooth light brown and no wrinkles . Peel using a teaspoon...yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling. Now slice it in 1/4 in slices...I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife. Place in cold water to cover and bring to a boil for 10 minutes. Drain and repeat 3 more times. Now cover with cold fresh water and simmer for 40 minutes. Drain and weigh. For every pound of ginger mix 1# of white sugar with 1/3 c. water. Add the ginger to this solution and simmer til the ginger is transparent and the syrup is thickened. watch carefully. You now have Canton ginger and can store it it this way forever or you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack to dry. This also keeps for at least a year. Save the syrup for flavoring it is so yummy. I also save the sugar that I tossed it in to use in recipes.
Hot Cheese Tartlets
Posted by aftermidnight Z8 V. Island B.C. on Tue, Jan 29, 08 at 14:36
HOT CHEESE TARTLETS
These go over big served warm from the oven, especially when enjoying a favorite glass of wine.
1 or 2 egg whites depending on the size of the egg
1/4 Tsp. salt
!/2 cup of grated cheddar cheese
1 1/2 Tsp. grated onion
1/2 Tsp. worcestershire sauce
1/4 Tsp. paprika
1/4 Tsp. mustard (I use hot dry mustard powder mixed with a drop of water)
2 dozen SMALL baked tart shells
Beat egg whites & salt until stiff, fold in rest of ingredients. Fill tart shells, bake at 450 for 10 minutes.
These go over big served warm from the oven, especially while enjoying a favorite glass of wine.
HOT CHEESE TARTLETS
These go over big served warm from the oven, especially when enjoying a favorite glass of wine.
1 or 2 egg whites depending on the size of the egg
1/4 Tsp. salt
!/2 cup of grated cheddar cheese
1 1/2 Tsp. grated onion
1/2 Tsp. worcestershire sauce
1/4 Tsp. paprika
1/4 Tsp. mustard (I use hot dry mustard powder mixed with a drop of water)
2 dozen SMALL baked tart shells
Beat egg whites & salt until stiff, fold in rest of ingredients. Fill tart shells, bake at 450 for 10 minutes.
These go over big served warm from the oven, especially while enjoying a favorite glass of wine.
Zabaione Sauce
Posted by aftermidnight Z8 V. Island B.C. on Tue, Jan 29, 08 at 14:36
ZABAIONE SAUCE
In top of double boiler over simmering water whisk...
1 whole egg
3 egg yolks
Dash of lemon juice
1/4 cup white wine
3 TBSP. sugar
1/4 cup marsala wine
Whisk until thick and creamy.
I've always served this over fresh fruit (raspberries, peaches or canned mandarin orange slices) If you want it to look posh serve it over the fruit in large wine glasses.
ZABAIONE SAUCE
In top of double boiler over simmering water whisk...
1 whole egg
3 egg yolks
Dash of lemon juice
1/4 cup white wine
3 TBSP. sugar
1/4 cup marsala wine
Whisk until thick and creamy.
I've always served this over fresh fruit (raspberries, peaches or canned mandarin orange slices) If you want it to look posh serve it over the fruit in large wine glasses.
Challah
Posted by trailrunner AL 8 on Tue, Jan 29, 08 at 13:59
Challah:
I was asked for the recipe so here it is:
Makes 3 braids and I double it --
Dissolve 5 tsp or 2 packets of dry yeast in 1 1/2 c warm water. Add 1/4 c sugar and stir to dissolve. Wait til yeast is foamy and add 1/4 c butter ( or pareve if Kosher) softened and 3 whole eggs. Whisk together.
In KA mixer or Cuisinart food processor mix 6 1/2 c unbleached or bread flour and 2 tsp salt. Start KA or processor and slowly pour in liquids. Process till smooth satiny dough. May need up to another 1/2 c flour or a few Tbsp. water....depends on the weather and the flour. Let rise til double in greased bowl covered ...about 1 hr. Degas and shape into 3 braids or may make burger buns or dinner rolls or even regular 9"x5" pan loaves. Let rise til less than double. Bake 350 degrees 30 min. til hollow when tapped on bottom. May glaze with 1 eggyolk diluted w/ 2 tsp 1/2 and 1/2 and decorate w/ sesame or poppy seeds.
Challah:
I was asked for the recipe so here it is:
Makes 3 braids and I double it --
Dissolve 5 tsp or 2 packets of dry yeast in 1 1/2 c warm water. Add 1/4 c sugar and stir to dissolve. Wait til yeast is foamy and add 1/4 c butter ( or pareve if Kosher) softened and 3 whole eggs. Whisk together.
In KA mixer or Cuisinart food processor mix 6 1/2 c unbleached or bread flour and 2 tsp salt. Start KA or processor and slowly pour in liquids. Process till smooth satiny dough. May need up to another 1/2 c flour or a few Tbsp. water....depends on the weather and the flour. Let rise til double in greased bowl covered ...about 1 hr. Degas and shape into 3 braids or may make burger buns or dinner rolls or even regular 9"x5" pan loaves. Let rise til less than double. Bake 350 degrees 30 min. til hollow when tapped on bottom. May glaze with 1 eggyolk diluted w/ 2 tsp 1/2 and 1/2 and decorate w/ sesame or poppy seeds.
Tourtiere (Ground Pork and Onion Dinner Pie)
Posted by lorna-organic on Sat, Jan 26, 08 at 2:42
Cooking and baking been one of my things since I was a child. My dad walked me through my first baking project, a cake made from a mix, when I was ten. I was twelve, when I made my first apple pie, all on my own. My mom wasn't home at the time. She was astonished, when she walked in and discovered me taking a beautiful apple pie from the oven.
This recipe was given to me by a Canadian friend. It was his grandmother's recipe. It makes a lovely presentation, and is inexpensive as company fare. It is a ground pork and onion dinner pie.
TOURTIERE
Pastry (I really like this pastry)
2 cups white flour
2 tsp. baking powder
1/2-1 tsp. salt (depending on your taste for salt)
1/3 cup butter
1/2 cup vegetable shortening
1/3-1/2 cup cold water
l tablespoon vinegar
Combine flour, baking powder and salt. Work in the butter and shortening with a pastry cutter. If you don't have a pastry cutter, you can use your fingers. Combine water and vinegar, then lightly stir them into the flour. Sprinkle your dough with flour, then knead it for one minute Divide dough into two balls, wrap in plastic, and chill for 30 minutes or more. To use, roll out each half of your dough, separately, on floured board and cut to fit the size of your pie plate. (Invert your plate over the rolled dough and cut two circles an inch larger in diameter.) I use a 9" pie plate.
Meat filling:
1-3/4s pounds ground pork
2 medium onoins, chopped
1 clove garlic, minced
1 cup water
1 tsp. salt
1 tsp. dry mustard
3/4s tsp. sage or savory
1/2 tsp. thyme
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
1-1/2 tablesppons white flour
egg glaze: 1 egg white, slightly beaten with 1 tablespoon water.
Cook ground pork in a large frying pan until it loses pink color. Push meat to the side, or temporarily remove from pan, so you can saute onion and garlic. Drain off fat. Add water, salt, mustard and seasonings to combined meat, onion and garlic mixture. Cover and simmer 15-20 minutes. Sprinkle with your 1-1/2 tablespoons of flour, sift it first so it won't lump up, and simmer for about 3 minutes until mixture thickens a bit.
Fill your pastry lined pie plate with meat mixture. Cover top with your extra sheet of pastry. Flute/seal edges, cut three 1" steam slits across the top, and brush egg glaze over the top so that it will brown nicely. Bake at 400 degrees (F) for 20 minutes, until browned. Allow to cool for about ten minutes before serving.
Sometimes I add some chopped mushrooms to the mix.
Cooking and baking been one of my things since I was a child. My dad walked me through my first baking project, a cake made from a mix, when I was ten. I was twelve, when I made my first apple pie, all on my own. My mom wasn't home at the time. She was astonished, when she walked in and discovered me taking a beautiful apple pie from the oven.
This recipe was given to me by a Canadian friend. It was his grandmother's recipe. It makes a lovely presentation, and is inexpensive as company fare. It is a ground pork and onion dinner pie.
TOURTIERE
Pastry (I really like this pastry)
2 cups white flour
2 tsp. baking powder
1/2-1 tsp. salt (depending on your taste for salt)
1/3 cup butter
1/2 cup vegetable shortening
1/3-1/2 cup cold water
l tablespoon vinegar
Combine flour, baking powder and salt. Work in the butter and shortening with a pastry cutter. If you don't have a pastry cutter, you can use your fingers. Combine water and vinegar, then lightly stir them into the flour. Sprinkle your dough with flour, then knead it for one minute Divide dough into two balls, wrap in plastic, and chill for 30 minutes or more. To use, roll out each half of your dough, separately, on floured board and cut to fit the size of your pie plate. (Invert your plate over the rolled dough and cut two circles an inch larger in diameter.) I use a 9" pie plate.
Meat filling:
1-3/4s pounds ground pork
2 medium onoins, chopped
1 clove garlic, minced
1 cup water
1 tsp. salt
1 tsp. dry mustard
3/4s tsp. sage or savory
1/2 tsp. thyme
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
1-1/2 tablesppons white flour
egg glaze: 1 egg white, slightly beaten with 1 tablespoon water.
Cook ground pork in a large frying pan until it loses pink color. Push meat to the side, or temporarily remove from pan, so you can saute onion and garlic. Drain off fat. Add water, salt, mustard and seasonings to combined meat, onion and garlic mixture. Cover and simmer 15-20 minutes. Sprinkle with your 1-1/2 tablespoons of flour, sift it first so it won't lump up, and simmer for about 3 minutes until mixture thickens a bit.
Fill your pastry lined pie plate with meat mixture. Cover top with your extra sheet of pastry. Flute/seal edges, cut three 1" steam slits across the top, and brush egg glaze over the top so that it will brown nicely. Bake at 400 degrees (F) for 20 minutes, until browned. Allow to cool for about ten minutes before serving.
Sometimes I add some chopped mushrooms to the mix.
Biscotti Di Prato
Posted by trailrunner AL 8 on Thu, Jan 24, 08 at 20:23
(notice these have no fat..they are very very good and easy to make)
Biscotti Di Prato
3 3/4 C all purpose flour (stirred till fluffy before measuring)
2 C sugar
1 tsp double acting baking powder
1/4 tsp salt
4 lrg eggs
2 egg yolks (from large eggs)
1 tsp vanilla ( or 1/2 tsp vanilla and 1/2 tsp almond extract if using
almonds)
1 2/3 c almonds or hazle nuts coarsley chopped and litely toasted.
eggwash
Mix flour, sugar, salt and baking powder.
whisk together eggs, yolks and extracts, add eggs, etc to flour mixture and
stir until a dough forms (looks like it can never happen... but keep
working it...it will. (pretty soft I used a spatula to shaoe logs)
add nuts. Divide into fourths and
shape each piece into a 11 x 2 in. log ( make it "tall" as they flatten
while baking) Place on parchment lined baking sheets, brush with egg
wash (egg yolk whisked with 1 T water). Bake at 350 for 35 min and cool 5-10
min. Slice 1/2 to 3/4 inch thick on diagonal. Place on clean baking sheets ( cut side
down) and bake 10 or 12 minutes at 275. turn pieces over and bake another
10 minutes. If you want to make them extra fancy, dip half a slice in
melted chocolate and sprinkle with finly chopped nuts. You can make bigger
'scottis by making two thicker logs, but be sure to leave room for spread.
Best dipped in tea or coffee....or best yet in a sweet dessert wine!
(notice these have no fat..they are very very good and easy to make)
Biscotti Di Prato
3 3/4 C all purpose flour (stirred till fluffy before measuring)
2 C sugar
1 tsp double acting baking powder
1/4 tsp salt
4 lrg eggs
2 egg yolks (from large eggs)
1 tsp vanilla ( or 1/2 tsp vanilla and 1/2 tsp almond extract if using
almonds)
1 2/3 c almonds or hazle nuts coarsley chopped and litely toasted.
eggwash
Mix flour, sugar, salt and baking powder.
whisk together eggs, yolks and extracts, add eggs, etc to flour mixture and
stir until a dough forms (looks like it can never happen... but keep
working it...it will. (pretty soft I used a spatula to shaoe logs)
add nuts. Divide into fourths and
shape each piece into a 11 x 2 in. log ( make it "tall" as they flatten
while baking) Place on parchment lined baking sheets, brush with egg
wash (egg yolk whisked with 1 T water). Bake at 350 for 35 min and cool 5-10
min. Slice 1/2 to 3/4 inch thick on diagonal. Place on clean baking sheets ( cut side
down) and bake 10 or 12 minutes at 275. turn pieces over and bake another
10 minutes. If you want to make them extra fancy, dip half a slice in
melted chocolate and sprinkle with finly chopped nuts. You can make bigger
'scottis by making two thicker logs, but be sure to leave room for spread.
Best dipped in tea or coffee....or best yet in a sweet dessert wine!
Eggplant
Posted by trailrunner AL 8 on Tue, Jan 29, 08 at 9:45
This is our most favorite eggplant dish. You can make it in a shallower 13x9 pan and serve as an appetizer. I make my own bharat but you can buy it also.
Ingredients:
(spice blend-- I store in a jar in freezer)
1/4 c black peppercorns
1/8 c coriander seeds
1/8 c cassia bark
1/8 c cloves
1/4 c cumin seeds
1 t. cardamom seeds
1/8 c ground nutmeg
1/4 c. ground paprika
Source: (adapted from) Kitty Morse's North Africa: The Vegetarian Table
Serves: 4-6
Notes: Serve this as a side dish with sweet or savory tagines, or as a light main course with a fresh green salad. Tunisians also apparently love to stick slices of it inside crusty bread spread with a little harissa and eat it as a sandwich.
1 large globe eggplant
salt for sprinkling
1/4 cup olive oil
1 medium onion, finely chopped ( may use red onion)
1 red bell pepper, seeded, deribbed and diced
8 large eggs
a handful (about 1/2 cup packed) chopped fresh parsley or coriander/cilantro leaves, or a mixture
4 garlic cloves, minced
8 oz (225g) gruyère cheese, cut into 1/4-inch cubes( or baby swiss)
1/2 cup dried bread crumbs
1-2 teaspoon bharat (Tunisian spice blend)
1 tsp rosewater
3/4 teaspoon salt
harissa (North African hot pepper paste) or cayenne pepper, to taste ( or hot sauce) (optional)
lemon wedges
Peel and cut the eggplant into 1/4-inch dice. Sprinkle lightly with salt and place the cubes in a colander to drain for about 20 minutes. Rinse and pat dry with paper towels.
Preheat the oven to 400F/200C. In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes. Transfer this mixture to a colander to drain off as much of the oil as possible.
In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs. Add the eggplant mixture. Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper. Add 1 tsp rosewater if desired.
Grease a 2-quart soufflé dish. Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 45-60 minutes (a knife inserted into the center should come out clean).Bake less time if using 13x9 pan. Cut into wedges or squares to serve. Serve hot or at room temperature with lemon wedges on the side.
This is our most favorite eggplant dish. You can make it in a shallower 13x9 pan and serve as an appetizer. I make my own bharat but you can buy it also.
Ingredients:
(spice blend-- I store in a jar in freezer)
1/4 c black peppercorns
1/8 c coriander seeds
1/8 c cassia bark
1/8 c cloves
1/4 c cumin seeds
1 t. cardamom seeds
1/8 c ground nutmeg
1/4 c. ground paprika
Source: (adapted from) Kitty Morse's North Africa: The Vegetarian Table
Serves: 4-6
Notes: Serve this as a side dish with sweet or savory tagines, or as a light main course with a fresh green salad. Tunisians also apparently love to stick slices of it inside crusty bread spread with a little harissa and eat it as a sandwich.
1 large globe eggplant
salt for sprinkling
1/4 cup olive oil
1 medium onion, finely chopped ( may use red onion)
1 red bell pepper, seeded, deribbed and diced
8 large eggs
a handful (about 1/2 cup packed) chopped fresh parsley or coriander/cilantro leaves, or a mixture
4 garlic cloves, minced
8 oz (225g) gruyère cheese, cut into 1/4-inch cubes( or baby swiss)
1/2 cup dried bread crumbs
1-2 teaspoon bharat (Tunisian spice blend)
1 tsp rosewater
3/4 teaspoon salt
harissa (North African hot pepper paste) or cayenne pepper, to taste ( or hot sauce) (optional)
lemon wedges
Peel and cut the eggplant into 1/4-inch dice. Sprinkle lightly with salt and place the cubes in a colander to drain for about 20 minutes. Rinse and pat dry with paper towels.
Preheat the oven to 400F/200C. In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes. Transfer this mixture to a colander to drain off as much of the oil as possible.
In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs. Add the eggplant mixture. Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper. Add 1 tsp rosewater if desired.
Grease a 2-quart soufflé dish. Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 45-60 minutes (a knife inserted into the center should come out clean).Bake less time if using 13x9 pan. Cut into wedges or squares to serve. Serve hot or at room temperature with lemon wedges on the side.
Chevre, Craisin and Walnut Pinwheels
Posted by becr zone 9 CA 19 on Tue, Jan 29, 08 at 3:27
Here is a favorite appetizer/snack of mine...
Chevre, Craisin and Walnut Pinwheels
2 (8 ounce) packages cream cheese, very well softened
1 (5 1/2 ounce) package chevre herbed goat cheese (can use feta)
1/2 cup finely chopped green onions
6 ounces dried sweetened cranberries (Craisins)
3/4 cup chopped walnuts
4 large flour tortillas
1. In medium bowl, combine softened cream cheese, chevre cheese, green onions, dried cranberries and chopped walnuts.
2. Evenly spread 1/4 of the mixture onto each tortilla, all the way to the edges.
3. Roll up tightly, being careful not to tear.
4. Wrap each in plastic wrap; refrigerate for several hours or overnight.
5. Slice to serve. Makes about 32 appetizers.
Here is a favorite appetizer/snack of mine...
Chevre, Craisin and Walnut Pinwheels
2 (8 ounce) packages cream cheese, very well softened
1 (5 1/2 ounce) package chevre herbed goat cheese (can use feta)
1/2 cup finely chopped green onions
6 ounces dried sweetened cranberries (Craisins)
3/4 cup chopped walnuts
4 large flour tortillas
1. In medium bowl, combine softened cream cheese, chevre cheese, green onions, dried cranberries and chopped walnuts.
2. Evenly spread 1/4 of the mixture onto each tortilla, all the way to the edges.
3. Roll up tightly, being careful not to tear.
4. Wrap each in plastic wrap; refrigerate for several hours or overnight.
5. Slice to serve. Makes about 32 appetizers.
Chicken and Wild Rice Salad
Posted by pattioh z5MA on Mon, Jan 28, 08 at 21:11
This is a recipe for warmer weather, but it gets a lot of compliments and makes a nice colorful lunch dish for company, that can be whipped up while your guests are still in bed. I'm going to give you the original recipe and just say that I don't usually add the pineapple or the sugar and I sometimes only use about half the red,yellow, green pepper amounts. I've also used a 6oz bottle of Catalina and it was fine. I've even made this without the chicken!!
Chicken and Wild Rice Salad
6oz. box Uncle Ben's Wild Rice ("Original", prepared in microwave according to box directions.
OR use a cup of any wild rice prepared the way you like)
2 half chicken breasts, cooked and cubed
1 yellow pepper, cut in strips
1 red pepper, cut in strips
1 green pepper, cut in strips
1 10oz. can pineapple chunks, drained
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1 tea. Worcestershire Sauce
1 tea. sugar
1/4 tea. cayenne pepper (go easy on this if you don't like hot!)
1 8oz bottle Catalina dressing (Kraft "Free" is OK)
Method:
Place the cooked wild rice, chicken, peppers and pineapple in a large bowl. In another bowl, mix the sesame oil, vinegar, Worcestershire, sugar, cayenne and Catalina.
Add the dressing to the salad ingredients and mix gently. Chill until serving time.
Serves 8.
This is a recipe for warmer weather, but it gets a lot of compliments and makes a nice colorful lunch dish for company, that can be whipped up while your guests are still in bed. I'm going to give you the original recipe and just say that I don't usually add the pineapple or the sugar and I sometimes only use about half the red,yellow, green pepper amounts. I've also used a 6oz bottle of Catalina and it was fine. I've even made this without the chicken!!
Chicken and Wild Rice Salad
6oz. box Uncle Ben's Wild Rice ("Original", prepared in microwave according to box directions.
OR use a cup of any wild rice prepared the way you like)
2 half chicken breasts, cooked and cubed
1 yellow pepper, cut in strips
1 red pepper, cut in strips
1 green pepper, cut in strips
1 10oz. can pineapple chunks, drained
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1 tea. Worcestershire Sauce
1 tea. sugar
1/4 tea. cayenne pepper (go easy on this if you don't like hot!)
1 8oz bottle Catalina dressing (Kraft "Free" is OK)
Method:
Place the cooked wild rice, chicken, peppers and pineapple in a large bowl. In another bowl, mix the sesame oil, vinegar, Worcestershire, sugar, cayenne and Catalina.
Add the dressing to the salad ingredients and mix gently. Chill until serving time.
Serves 8.
Pumpkin-Mincemeat Pie
Posted by flowerlady6 z10 Fl on Mon, Jan 28, 08 at 21:01
Here is a delicious, different pumpkin pie. We both like it. I have taken it to different Thanksgiving gatherings and it has been well liked.
***
From:Farm Journal’s Complete Pie cookbook (One of the first cookbooks I got as a newlywed, through a cookbook club.)
Pumpkin-Mincemeat Pie
Unbaked 9"pie shell
1 egg, slightly beaten
1 c. canned or cooked pumpkin
1/3 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
3/4 c. undiluted evaporated milk
2. c. prepared mincemeat (I use the brand with rum/brandy in it)
Combine and blend together eggs, pumpkin, sugar, salt, spices and evaporated (not
condensed) milk.
Pour mincemeat into bottom of pie shell, spreading evenly. Spoon pumpkin mixture over mincemeat layer.
Bake in hot oven (400 degrees F) 45-50 min. or til knife inserted halfway between edge and center of pie comes out clean.
Here is a delicious, different pumpkin pie. We both like it. I have taken it to different Thanksgiving gatherings and it has been well liked.
***
From:Farm Journal’s Complete Pie cookbook (One of the first cookbooks I got as a newlywed, through a cookbook club.)
Pumpkin-Mincemeat Pie
Unbaked 9"pie shell
1 egg, slightly beaten
1 c. canned or cooked pumpkin
1/3 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
3/4 c. undiluted evaporated milk
2. c. prepared mincemeat (I use the brand with rum/brandy in it)
Combine and blend together eggs, pumpkin, sugar, salt, spices and evaporated (not
condensed) milk.
Pour mincemeat into bottom of pie shell, spreading evenly. Spoon pumpkin mixture over mincemeat layer.
Bake in hot oven (400 degrees F) 45-50 min. or til knife inserted halfway between edge and center of pie comes out clean.
Brown Sugar Brownies
Posted by lorna-organic on Mon, Jan 28, 08 at 15:18
I love to trade recipes. How fun! I am so pleased that you tried the scones. This is an old favorite of mine, and very easy. I usually use cocoa, when I make this recipe because I am too lazy to melt chocolate . The substitution ratio is at the end.
Brown Sugar Brownies
2 squares (2oz.) unsweetened chocolate
1/2 cup butter (1 stick)
1 cup light brown sugar, firmly packed
2 large eggs
1/2 cup all-purpose flour
1/8 tsp. cinnamon (optional)
1 cup chopped walnuts
Melt chocolate. Cream butter and sugar. Beat in eggs one at a time. Stir in chocolate, then stir in flour and cinnamon. Fold in the nuts. Bake in a greased 9 inch square pan at 325 degrees for about 45-50 minutes. Use the toothpick test to make sure your brownies are done. Cool slightly, and cut into bars.
*Cocoa can be substituted for chocolate. It would be 6 tablespoons of cocoa, plus 2 extra tablespoons butter.
I love to trade recipes. How fun! I am so pleased that you tried the scones. This is an old favorite of mine, and very easy. I usually use cocoa, when I make this recipe because I am too lazy to melt chocolate . The substitution ratio is at the end.
Brown Sugar Brownies
2 squares (2oz.) unsweetened chocolate
1/2 cup butter (1 stick)
1 cup light brown sugar, firmly packed
2 large eggs
1/2 cup all-purpose flour
1/8 tsp. cinnamon (optional)
1 cup chopped walnuts
Melt chocolate. Cream butter and sugar. Beat in eggs one at a time. Stir in chocolate, then stir in flour and cinnamon. Fold in the nuts. Bake in a greased 9 inch square pan at 325 degrees for about 45-50 minutes. Use the toothpick test to make sure your brownies are done. Cool slightly, and cut into bars.
*Cocoa can be substituted for chocolate. It would be 6 tablespoons of cocoa, plus 2 extra tablespoons butter.
Oven Style Barbecued Back Ribs
Posted by aftermidnight Z8 V. Island B.C. on Mon, Jan 28, 08 at 14:43
I'll start this off with a recipe for barbecued ribs done in the oven, since all we have is a little hibachi this works for us. Like Flower I'd love to collect some of your favorite recipes. I've already started my Cottage Garden Recipe Book :o)
OVEN STYLE BARBECUED BACK RIBS
Back Ribs cut into serving size pieces, placed in a dutch oven and covered with water, chopped onion or garlic optional. Bring ribs to the boil then simmer for one hour. This gets rid of a lot of the fat and makes them fall off the bone tender.
Barbecue Sauce
1 cup Catsup
1/2-3/4 cup Brown Sugar (packed)
1/4 cup of Worcestershire Sauce
1/3 cup Red Wine Vinegar
2 TBSP Dry Hot Mustard
1 TBSP Paprika
1 TSP Chili Powder
Heat oven to 375 degrees, brush both sides of ribs with sauce, place in baking or roasting pan, pour remaining sauce if any over the ribs. Cover and bake for 20 minutes, uncover and bake for 20 more. Sorry I don't have a picture but they are yummy. Of course like all recipes this can be adjusted to suit your tastes.
I'll start this off with a recipe for barbecued ribs done in the oven, since all we have is a little hibachi this works for us. Like Flower I'd love to collect some of your favorite recipes. I've already started my Cottage Garden Recipe Book :o)
OVEN STYLE BARBECUED BACK RIBS
Back Ribs cut into serving size pieces, placed in a dutch oven and covered with water, chopped onion or garlic optional. Bring ribs to the boil then simmer for one hour. This gets rid of a lot of the fat and makes them fall off the bone tender.
Barbecue Sauce
1 cup Catsup
1/2-3/4 cup Brown Sugar (packed)
1/4 cup of Worcestershire Sauce
1/3 cup Red Wine Vinegar
2 TBSP Dry Hot Mustard
1 TBSP Paprika
1 TSP Chili Powder
Heat oven to 375 degrees, brush both sides of ribs with sauce, place in baking or roasting pan, pour remaining sauce if any over the ribs. Cover and bake for 20 minutes, uncover and bake for 20 more. Sorry I don't have a picture but they are yummy. Of course like all recipes this can be adjusted to suit your tastes.
Rhubarb Chutney
Posted by aftermidnight Z8 V. Island B.C. on Tue, Jan 29, 08 at 11:17
I don't know if this was a good idea or not, I can feel my waistband expanding as I read these delicious sounding recipes LOL.
DH and I go to a little english style pub on occasion and have their ploughman's lunch. They serve a lovely rhubarb chutney with it. I of course coaxed the recipe out of them. I cut the recipe in half as there is only the two of us.
RHUBARB CHUTNEY
4 cups chopped rhubarb..or..plum, apple, rhubarb combination
2 cups vinegar
4 cups chopped onion
1 TBSP salt
4 cups brown sugar
1 TSP cloves
1 TSP cinnamon
1 TSP allspice
To this I add a few golden raisins
Combine all ingredients, bring to a boil in a large heavy pot. Cook slowly for 2 hours. Thicken with cornstarch if needed. Seal in jars, I always process them in a hot water bath but the recipe didn't call for it. This will fill 6 or 7 jelly jars.
I don't know if this was a good idea or not, I can feel my waistband expanding as I read these delicious sounding recipes LOL.
DH and I go to a little english style pub on occasion and have their ploughman's lunch. They serve a lovely rhubarb chutney with it. I of course coaxed the recipe out of them. I cut the recipe in half as there is only the two of us.
RHUBARB CHUTNEY
4 cups chopped rhubarb..or..plum, apple, rhubarb combination
2 cups vinegar
4 cups chopped onion
1 TBSP salt
4 cups brown sugar
1 TSP cloves
1 TSP cinnamon
1 TSP allspice
To this I add a few golden raisins
Combine all ingredients, bring to a boil in a large heavy pot. Cook slowly for 2 hours. Thicken with cornstarch if needed. Seal in jars, I always process them in a hot water bath but the recipe didn't call for it. This will fill 6 or 7 jelly jars.
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