Test Cookbook by Barbara Qualley

TRUE BLUE

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Tried And True Recipes

Barbara Qualley 2

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True Blue Tried and True Recipes

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FIRST PRINTING -

Barbara Qualley Qualley, Barbara, 1947 True Blue……….

Photography by: Barbara Qualley

Printed and bound in Canada by: ??????????????

Cluaran Maple Bay . British Columbia

FOREWARD

Dedica%on

TABLE OF CONTENTS Appetizers Salads and Soups Vegetables Entrees Seafood Cookies Desserts Miscellaneous Index

Granola from Barbara Wellwood

breakfast

2 cups old-fashioned rolled oats 2 cups Sliced Almonds 2 cups unsweetened Coconut Flakes 1 cup Raw Sunflower Seeds 1 cup Raw Pepitas (Shelled Pumpkin Seeds) 1/4 cup honey/maple syrup/agave nectar 1/3 cup Extra Virgin Coconut Oil 2 teaspoons Vanilla Extract 1 teaspoon Cinnamon 1 teaspoon Nutmeg

Preheat oven to 300°F. Line a large baking pan with parchment paper. Mix coconut, nuts and seeds in a big bowl. Add cinnamon and nutmeg and stir to coat. Melt coconut oil and honey on low heat on the stovetop or in the microwave. Add vanilla. Pour coconut oil mixture over nuts and seeds. Stir to coat. Pour out onto prepared baking sheet and spread out evenly. Bake for 30 minutes, until golden brown. Let cool completely in pan (for larger chunks), then pour into a plastic container or bag for storage.

Eggs in Purgatory

Raspberry Baked French Toast

Reminiscent of Puttanesca sauce for pasta and Shakshuka

Terrific combination...Christmas special!

A glug (1-2 tablespoons) olive oil, plus extra to finish 1 to 2 cloves garlic, peeled 1/4 cup flat-leaf parsley leaves, plus extra for garnish 2 tablespoons pitted black olives 1 tablespoon capers, drained, rinsed 1 anchovy filet, minced, or more to taste 1 teaspoon dried oregano or double that of fresh

1/8 teaspoon crushed red pepper flakes, or more to taste 1 (14-ounce) can diced or crushed tomatoes Salt, to taste 1 to 4 large eggs (shown with 1) 1/4 cup grated parmesan/ pecorino cheese, + extra to finish A slice of bread of your choice, per egg

On a cutting board, pile garlic, 1/4 cup parsley, olives, capers, anchovies, oregano and pepper and run a knife through them again and again until they’re chopped into a tiny rubble. Heat a small-medium skillet over medium heat. Once hot, swirl in a glug of olive oil and let it warm. Add garlic-parsley heap to pan and cook, stirring, 2 minutes. Add tomatoes carefully because they’re going to splatter like crazy, and stir to combine. Lower heat to medium-low and simmer sauce for 5 minutes. Taste and add salt or more pepper flakes if needed.

2 hr 40 min (includes chilling and cooling times) 1 tablespoon unsalted butter, at room temperature 10 extra-large eggs 2 3/4 cups half-and-half 1/3 cup plus 2 tablespoons granulated sugar 1/3 cup light brown sugar, lightly packed 1 tablespoon pure vanilla extract 1 teaspoon grated orange zest, plus extra for serving 1/2 teaspoon kosher salt 10 cups (1-inch-diced) day-old Challah bread 12 ounces fresh raspberries Confectioners' sugar, for serving Pure maple syrup, for serving Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt. Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.

Make a small indentation in the sauce for each egg you’re using, and crack them in. Sprinkle the eggs and sauce with parmesan and cover pan partially with a lid. Let the eggs cook for 5 minutes, after which the whites are usually set and the yolks still loose, but when I use more than 1 to 2 eggs in the pan, this can take longer. Cook another minute or two if needed but keep a close watch so you don’t accidentally hard cook them!

Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

Drizzle pan with a little extra olive oil, then finish with more pepper, cheese and parsley. Eat with toasted bread.

Yield: 8 to 10 servings

...from Smitten Kitchen via Nigella Lawson

Serves 1 to 4 (for 4 people, it would be 4 smallish one-egg servings) 15

"Make it Ahead" by Ina Garten 16

bread

Olive Cheese Balls So retro. So good.

appetizers

2 cups sharp cheddar cheese, finely shredded 1/4 cup butter, room temperature 1 cup flour 1 teaspoon paprika 48 large pimento-stuffed olives

Blend cheese and butter in mixer, add flour and paprika combining thoroughly.

Pat olives dry. Shape 1/2 tablespoon of mixture around each olive. Keep dipping hands in flour to prevent sticking. Place on baking sheet in freezer. Once frozen, package and replace in freezer.

To serve, bake frozen cheese balls in 400°F oven for 20 minutes or until golden. Makes 4 dozen

Raincoast Crisps I met the product developer and yes! This is the REAL recipe.

2 cups flour 2 teaspoons baking soda 1 teaspoon salt 2 cups buttermilk 1/4 cup brown sugar 1/4 cup honey 1 cup raisins 1/2 cup chopped pecans 1/2 cup pumpkin seeds 1/4 cup sesame seeds 1/4 cup flax seed, ground 2 tablespoons fresh rosemary, finely chopped 2 tablespoons Parmesan cheese, grated (optional) Preheat oven to 350°F. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended. Pour the batter into two 4"x 8" loaf pans that have been sprayed with non-stick spray. Bake for about 45 minutes until golden and springy to the touch. Remove from the pans and cool on a wire rack. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (The cooler the bread, the easier it is to slice really thin. You can leave it until the next day in refrigerator or pop it in the freezer for a while.) Reduce the oven heat to 300°F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden. Makes about 8 dozen crackers - TIPS Slice and bake one loaf and pop the other in the freezer for later. Make a HALF RECIPE and bake in 4 - 250ml canning jars. LOVE the round crackers! Artwork and recipe from Be*y Locke 27

Susie's Antipasto

Bacon and Cheese Scones

Shared by my sister-in-law from her friends Marion and Ian Robertson

Excellent to stash in the freezer for unexpected company

Yield: 45 1/2 pints 1 kg cauliflower - cut into small flowerets 3 x 375 ml sweet pearl onions - cut in half 2.84 l Heinz ketchup 350 ml canola oil 350 ml white vinegar 1 tablespoon salt 3 – 398ml green beans - cut in half 1 litre jar dill pickles, finely chopped 1 kg red peppers, finely chopped 1 kg green peppers, finely chopped 375 ml green olives, sliced and chopped 2 x 375ml pitted, sliced black olives 4 x 284ml mushroom pieces (no need to chop) 3 x 170 gr Clover Leaf solid tuna, drained 3 x 106 gr Clover Leaf baby shrimp, drained Boil cauliflower and onions together for 5 minutes. Drain. Put ketchup, oil, vinegar and salt in a large pot. Add cauliflower and onions. Boil for 10 minutes. Add beans and mix well. Move pot off stove and add remaining chopped vegetables. Mix well. Add tuna, gently breaking up with hands. Add shrimp. Mix gently. Fill sterilized jars and process in hot water bath for 15 minutes.

TIPS Heat clean jars in 225° oven. Pour very hot (not boiling) water over canning lids. Fill jars to within 3/8" of top. Clean rim, if necessary. Screw lids finger tight. Water in canner to cover jars by 1 inch. Start timing after water comes to a boil. 29

3 slices thick-cut applewood-smoked bacon 2 cups all-purpose flour, plus more for the work surface 2 teaspoons baking powder 1 cup finely grated Asiago or Gruyere cheese, plus more for sprinkling Pinch of kosher salt (if you add 1/4 teaspoon, you’ll be just fine) 1/2 teaspoon freshly ground black pepper 4 oz. unsalted butter, cold, cut into chunks 1 large egg ¾ cup heavy cream or whole milk Preheat the oven to 400°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment paper. In a skillet, fry the bacon over medium-low heat until lightly crisp, about 5 minutes. Transfer the bacon to a cutting board and finely chop it. In a food processor, dump the flour, baking powder, cheese, salt, and pepper and pulse briefly to mix. Add the butter and pulse until the mixture looks like coarse meal. In a small bowl, whisk together the egg and cream or milk until blended. Pour the egg mixture into the processor and pulse just until the dough begins to pull away from the sides of the bowl and come together into a ball. The dough will be quite sticky. Turn the dough onto a lightly floured work surface. Gently knead in the bacon by sprinkling the surface of the dough with some of the chopped bacon, folding the dough onto itself, and then repeating the sprinkling and folding until all of the bacon is incorporated. Be careful not to over handle the dough. Then bring the dough together into a ball. Using a lightly floured rolling pin, roll out the dough to ½-inch thickness. Using a 1 1/2-inch biscuit cutter, cut out as many scones as you can. Gather the scraps of dough, roll out, and cut out more scones. Space the scones evenly on the prepared baking sheet. Sprinkle the tops of the scones with additional cheese, if desired. Bake until the scones are golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly before serving, if you can stand to wait. MAKE AHEAD: Freeze uncooked biscuits. Add 5 minutes to cooking time.

Makes 48 scones 30

Balsamic Onion & Roasted Garlic Jam Dark, tangy and sticky-sweet, this jam is simple to make, and there’s no need to worry about it setting like fruit-based jam. Slather it inside sandwiches (Panini or grilled cheese!) or serve with cheese and crackers.

2 large sweet onions 2 tablespoons olive oil 2 tablespoons butter 2-3 heads of garlic, roasted 1/4 cup packed brown sugar or honey 3 tablespoons balsamic vinegar pinch freshly ground black pepper

Blue Stilton & Pecan Crackers recipe from Ina Garten - Barefoot Contessa How Easy is That?

½ cup of unsalted butter, at room temperature 8 ounces of Stilton at room temp, crumbled (12 oz with the rind) 1 ½ cups flour 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 extra large egg beaten with 1 tablespoon of water for egg wash ½ cup pecans/walnuts, finely chopped

Peel the onions and cut into quarters or sixths; place in the bowl of a food processor and pulse until roughly chopped. This gives you pieces of onion in a variety of sizes; alternatively roughly chop them by hand.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the Stilton together for about 1 minute or until smooth. With the mixer on low add the flour, salt & pepper and continue beating for 1 minute until the dough is in large crumbles. Add 1 tablespoon of cold water and mix until the dough comes together.

Place the olive oil and butter in a medium saucepan set over medium-high heat; add the onions and cook for 5 minutes, until soft. Squeeze the garlic out of its casing into the onions and continue to cook for another 10-15 minutes, or until the excess moisture is starting to cook off.

Dump the dough onto a floured board and roll it into a 12 inch long log. Brush the log completely with the egg wash. Spread the walnuts on a cutting board and roll the log back and forth in the walnuts, pressing lightly to distribute them evenly. Wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 4 days.

Add the brown sugar, balsamic vinegar and pepper and cook, stirring often, for another 15-20 minutes, or until the mixture is thick and deep golden. Cool and refrigerate until needed. (Freeze any you’ll be storing for over a week.)

Makes about 2 cups

Preheat the oven to 350°F and line a sheet pan with parchment paper. Cut the log into 3/8 inch thick slices with a small sharp knife and arrange the crackers on the sheet pan. Bake for 22 minutes, until very lightly browned, rotating the pan once during baking. Cool on the pan and serve at room temperature. May be frozen. Makes 24 crackers

Mini Cheese Ball Bites Bite-sized cheese balls -- studded with dried cranberries and blue cheese crumbles -- are rolled in toasted pecans and skewered with pretzel sticks for fun, easy appetizers!

8 ounces cream cheese, at room temperature 3/4 cup (about 3 oz) blue cheese crumbles 3/4 cup dried cranberries, finely chopped 1 1/2 cups pecans Pretzel sticks In a medium bowl, beat together cream cheese, blue cheese, and dried cranberries until smooth. Dampen hands to prevent sticking and form cream cheese mixture into approximately 24 tablespoon-sized balls. Cover and refrigerate for at least two hours or until firm. In the meantime, toast the pecans by spreading out on a sheet pan and baking in a preheated 350°F oven until lightly toasted and fragrant, for 7 to 10 minutes. Allow pecans to cool and finely chop them. Roll chilled cheese balls in chopped pecans, pressing nuts so that they adhere. Keep cheese balls refrigerated until ready to serve. Just before serving, skewer each cheese ball with a pretzel stick.

Chipotle Shrimp It is easy, delicious and beautiful to look at. From “Tapa Bar” in Victoria, British Columbia

4 tablespoons chilled unsalted butter, divided 6 garlic cloves, minced 2 lbs peeled deveined raw shrimp 2 teaspoons minced canned chipotle chilies in adobo sauce 1/4 cup dry white wine 1 tablespoon minced fresh parsley lemon wedges Melt 3 tablespoons butter in a skilled over medium heat. Add garlic and sauté 30 seconds. Add shrimp and chipotles and sauté 2 minutes. Add wine and parsley, cook until shrimp are just opaque in center (about two minutes). Season to taste with salt and pepper. Add remaining 1 tablespoon of chilled butter and stir until melted. Serve with lemon wedges.

Serves 4 - Tip -

- Tips You can make the cheese balls ahead of time, but don't insert the pretzels until just before serving or they will become soggy.

I always bring home the small tins available in Mexico

Approximately 2 dozen cheese balls

Crab Dip Stuffed Bacon Cups Carol Davy - “Valley Girl”

1 lb. bacon, cut into 4ths 1 lb. lump crabmeat 8 oz. cream cheese, softened 1 cup +, shredded sharp cheddar cheese Old Bay seasoning (? About 2 teaspoons) Salt and pepper to taste 1 teaspoon mustard, dry or prepared Pre-heat oven to 425°F. Using a small cupcake pan, lay strips of bacon in them until completely covered. Don’t need to be perfect! If you like bacon crispier, fry it for 2 -3 minutes on each side before using. Let cool before handling. In small bowl add crab, cream cheese, 1 cup shredded cheddar and all spices. Mix thoroughly. Using a small teaspoon or 1” cookie scoop, fill the cups, pushing down a bit to completely fill. Sprinkle with more cheddar. Bake 25 – 30 minutes or until bacon is done and cheese is bubbly and brown. Let them sit in pans for 5 – 7 minutes to cool. Remove from pans and place on dish with paper towels to drain. Serve right away. Decadent blobs of grease!!!!!

Crostini with Sun-Dried Tomato Jam Calligrapher and fellow Commander owner Jane Taylor - June 2011

Sun-Dried Tomato Jam: 1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved 1 tablespoon olive oil 1/2 onion, thinly sliced 1 clove garlic, minced 2 tablespoons sugar 1/4 cup red wine vinegar 1 cup water 1/2 cup chicken broth 1 teaspoon chopped fresh thyme leaves

1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Crostini: 1 baguette, cut into 3/4-inch slices 1/4 cup olive oil Salt Freshly ground black pepper 5 ounces goat cheese, room temperature 2 teaspoons chopped fresh thyme leaves

For the Sun-dried Tomato Jam: Place a medium saucepan over medium heat. Add the chopped sundried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside. For the Crostini: Preheat the oven to 400°F. Line a baking sheet with foil. Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes. Place the soft goat cheese in a small bowl. Stir in the thyme. To assemble: Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve. 4 - 6 Servings

Dill Ritz Crackers A family favourite has changed somewhat because the oyster crackers and Mini Ritz crackers previously used are no longer available. Maybe this is the best combination yet!

1 box each Mini Original Breton Crackers Plain Baked Ritz Crackers Original Cheez-it Crackers 1 package Original Hidden Valley Ranch Buttermilk dressing ¼ teaspoon freshly ground black pepper 3 teaspoons fresh dill, finely chopped 1 or 2 cloves garlic, finely minced ½ cup canola or olive oil Place crackers together in a large bowl. Pour oil over all and mix well. Add remaining ingredients and mix well. Place bowl in 250°F oven for 15-20 minutes. Can be stored for weeks. Addictive!

Artwork and recipe from Leslie Healy

Parmesan Pepper Cocktail Biscuits

Puff Pastry Sausage Rolls

Perfect for entertaining, these parmesan biscuits bake up quickly when company pops in. Thanks to Carol Davy!

These ever-popular sausage rolls are so easy to make and so delicious that you'll never want the store-bought variety again. From Susie via Andy and Kathleen Hutchins via Canadian Living

6 tablespoons unsalted butter, at room temperature 2 scant cups grated Parmesan cheese 3/4 cup unbleached all-purpose flour 1 tablespoon Dijon mustard 1/2 tsp. fresh ground black pepper Combine the butter and cheese in a mixing bowl. Beat the mixture until soft and creamy. Add the flour, mustard and pepper. Beat until ingredients are well combined. Divide the dough into 4 equal portions. Prepare 4 (10-inch) pieces of parchment paper. Roll the dough into a log shape, wrap in the parchment paper and twist the ends squeezing to create a nice even log. Chill for 2 hours before baking, or freeze for future baking.

2 eggs 8 oz sweet Italian sausage casings removed 1/4 cup fresh bread crumbs toasted 1/4 cup minced fresh parsley 1/4 cup minced onion 2 cloves garlic minced 1/2 pkg (450 g pkg) frozen all-butter puff pastry, thawed and chilled 1 tablespoon Dijon mustard Line baking sheet with parchment paper; set aside. In bowl, beat 1 of the eggs until frothy; blend in sausage, bread crumbs, parsley, onion and garlic. Set aside.

Preheat oven to 400°F. Line a baking pan with parchment paper or Silpat. Slice the dough into 1/8-inch rounds. Place the rounds at least 1 inch apart on the baking sheet and bake until golden brown, about 5 to 7 minutes.

On lightly floured surface, unroll pastry; cut crosswise into three 10- x 3-1/2-inch strips. Brush with mustard; spoon about onethird of the sausage mixture lengthwise down centre of each. Fold long sides over to cover filling and slightly overlap; press edge to seal. Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm, about 15 minutes.

Remove, cool and stack into boxes for gift-giving, or simply dig in and enjoy.

Cut each roll crosswise into 8 pieces; space about 1 inch apart.

Makes 4 dozen

(Make ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.)

- Tips Biscuits are the best straight out of the oven. Make a double batch, freeze and anytime you’re short on time, or when unexpected guests drop in, just pull the dough logs from the freezer, slice and bake.

In small bowl, whisk remaining egg with 1 tablespoon water; brush over rolls. Bake in 425°F oven until puffed and golden, about 20 minutes. Makes 24

Crostini with Tuna Tapenade

Lamb Lollipop Appetizers

At home or on the boat, this can be created quickly… But best if allowed to mellow for an hour before serving

From Barbara Wellwood’s friend - Sandy Duncan

Racks of lamb, Frenched 2 cans solid Albacore tuna, packed in olive oil 2 teaspoons anchovy paste 1 teaspoon fresh thyme leaves 2 tablespoons minced fresh parsley, plus extra for garnish 1 tablespoon grated lemon zest 2 teaspoons minced garlic (2 cloves) 3 tablespoons freshly squeezed lemon juice 3 tablespoons good olive oil, plus extra for bread 1/3 cup Mascarpone cheese (or substitute Cream Cheese) 1/4 cup pitted and chopped Kalamata olives 1 tablespoon drained capers 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Slices of French bread, cut diagonally

Marinade: Olive Oil Balsamic Vinegar Crushed garlic Thyme Rosemary Freshly ground black pepper Kosher Salt Dijon Mustard Fresh Rosemary Cut rack into individual ribs and marinade all day.

Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

Sprinkle both sides of ribs with pepper and salt. (Do not rub) Grill ribs on barbecue to medium rare. Brush on Dijon Mustard after removing from grill. Garnish with rosemary.

Meanwhile, heat a gas or charcoal grill or preheat the oven to 375°F. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly. Mound the tapenade on each toast, sprinkle with parsley, and serve.

- Tip – Add these essentials to your pantry: Tube of Anchovy Paste Tube of Tomato Paste 41

salads soups

Panzanella From Barbara Wellwood

3 tablespoons olive oil 1 small loaf French Bread, cut into 1” cubes (6 cups) 1 teaspoon Kosher salt 2 large ripe tomatoes 1 English cucumber, unpeeled, seeded, sliced 1/2” thick 1 red bell pepper, cut into 1” cubes 1 yellow bell pepper, cut into 1” cubes 1/2 red onion, cut in half and thinly sliced 20 large basil leaves, coarsely chopped 2 tablespoons capers, drained Vinaigrette 1 teaspoon chopped garlic 1/2 teaspoon Dijon mustard 3 tablespoons champagne vinegar 1/2 cup olive oil\ 1/2 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper Heat oil in large fry pan. Add bread and salt and cook over medium heat. Toss frequently for 10 minutes until nicely brown.

Whisk vinaigrette ingredients together in a separate bowl.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. Serves 12 (Ina Garten. Of course.)

French Dressing

Crow and Gate Pub Salad Dressing

This dressing is beautifully balanced. In other words: perfect!

from Dave and Fran Rose This recipe first appeared in “My Next Cookbook” but here the quantities are reduced to make a more manageable 1/4 or 1/8 recipe. Enjoy!

1/8 teaspoon sea salt 1 tablespoon sherry vinegar 1 tablespoon shallots, finely chopped 1/2 teaspoon Dijon mustard 3-4 tablespoons olive oil Mix salt, vinegar and shallots. Let stand 10 minutes. Mix in mustard and then whisk in olive oil. Makes 1/4 cup Enough to dress a salad for 4 people

Basil and White Balsamic Dressing I use it mostly as a salad dressing, but it is also great on vegetables, chicken, fish, and pasta.

1 teaspoon minced garlic 1 tablespoon shallot, minced 2 tablespoons chopped fresh basil 1/4 cup white balsamic vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/3 cup canola/olive oil Mince garlic and shallot in food processor. Add basil and whiz until chopped. Add next 6 ingredients and buzz again. With machine running, add oil in a slow stream until mixture is emulsified.

White Balsamic is hard to find locally. I order from Amazon - Chuck Hughes 49

1/4 original recipe

1/8 original recipe

1/2 cup

1/4 cup white onion, chopped

1/2 cup

1/4 cup white vinegar

3/4 cup

6 tablespoons white sugar

1 1/2 teaspoons

3/4 teaspoon dry mustard

1 tablespoon

1 1/2 teaspoons celery seed

3/4 teaspoon

1/2 teaspoon salt

1 cup

1/2 cup vegetable oil

Add onions to a food processor and process well until smooth. Add vinegar. Mix sugar, mustard, salt and celery seed. Add to processor and blend smooth. Place in a bottle and add oil. Shake well. Store in refrigerator ‘forever’.

Makes 2 3/4 cups

and

1 cup

Opened in 1978, the Crow & Gate was the first neighbourhood pub in BC. Owned by the Olson family since 1986, their English gardens and Tudor-style architecture attracts visitors from around the world. 50

Caesar Salad Dressing 1/2 teaspoon Tabasco sauce 1 teaspoon Worcestershire sauce 1 tablespoon white wine vinegar 1 tablespoon red wine vinegar 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 egg 3 cloves garlic 2-5 anchovies 1/2 lemon, juice only 1 1/2 cups olive oil Salt to taste 1 teaspoon freshly ground black pepper

Basil and White Balsamic Dressing 1/4 cup white balsamic vinegar 2 tablespoons chopped fresh basil 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon sugar 1 teaspoon minced garlic 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/3 cup canola/olive oil Mince garlic in food processor. Add basil and whiz until chopped. Add next 6 ingredients and buzz again. With machine running, add oil in a slow stream until mixture is emulsified.

Combine all ingredients except olive oil, salt and pepper. Mix by hand or in a food processor until well mixed. Slowly add the olive oil until emulsified.

Season to taste with salt and pepper.

Makes 2 cups

Maple Balsamic Vinaigrette 1 tablespoon pure maple syrup 2 tablespoons balsamic vinegar 1 tablespoon soy sauce 1 clove garlic, crushed 1 tablespoon sesame oil 1 teaspoon pepper 1/2 cup olive oil Prepare the vinaigrette by mixing together all ingredients except olive oil, until well blended. Add oil in a slow, steady stream until incorporated.

- Tip I love a variety of dressings and will often make a 1/2 recipe 51

Grilled Caesar Salad with Homemade Caesar Dressing This is a fun and classy way to serve a Caesar salad. Especially great for a backyard BBQ! It's delicious with some little charred bits and the homemade Caesar dressing is so easy and good. You will never buy Caesar dressing at the store again!

FOR THE SALAD 2 hearts of romaine lettuce 1 tablespoon olive oil for brushing on the romaine 1/4 cup red onion, diced 4 tablespoons shaved Parmesan cheese 6 slices thick cut bacon diced and cooked 1/4 cup capers, drained 2 cups croutons 8 tablespoon homemade Caesar salad dressing PARMESAN CRISP 1 cup grated Parmesan cheese FOR THE DRESSING 1 large egg 1 tablespoon mustard 1 tablespoon anchovy paste 2 cloves garlic 1/2 cup Parmesan cheese 2 tablespoon lemon juice 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup olive oil MAKE THE DRESSING Throw all the ingredients except for the oil into a blender and blend it up till its nice and smooth. Add the oil VERY SLOWLY into the top of the blender while the blender is running. The dressing will get nice and thick. Put it in a container and keep it in the fridge till your ready to use it. MAKE THE SALAD Get all your toppings ready. Chop and cook the bacon in a hot pan until nice and crispy. Spoon it out onto paper towel 53

and set aside. Chop the onions, drain the capers, get out the croutons (or make your own!) and Parmesan cheese. MAKE THE PARMESAN CRISPS Cover a baking sheet with parchment paper. Divide 1 cup Parmesan cheese into four piles on baking sheet. Bake for 10 minutes in 350°F oven. Let cool completely. Heat your barbeque to medium-high heat. Slice the romaine hearts in half. You want a half for each person that you are serving. When your barbeque is ready, brush each half of romaine with a little olive oil. Place the cut side down on the grill and grill the romaine hearts for about 3 minutes or until you get nice grill marks and some of the lettuce just begins to wilt. Remove from the heat. Drizzle a couple tbsp of dressing on each serving, then sprinkle on red onion, capers, cheese, bacon, and croutons. Serve right away.

Makes 4 salads

Parmesan-Basil Corn Cakes

vegetables

2 corn on the cob 1 egg 1/4 cup flour 1/4 cup grated Parmesan 1/4 cup fresh basil, chopped 1 tablespoon cornstarch 1/2 teaspoon kosher salt Fresh pepper

Cut the kernels off corn. Pulse half the corn and egg in a food processor. Transfer to a bowl. Mix in the remaining corn and remaining ingredients. Cook spoonful’s in an oiled skillet until golden, about 3-4 minutes per side.

Stuffed Bell Peppers

entrees meat

pasta

1 cup uncooked jasmine rice, cooked 2 teaspoons olive oil 1/2 sweet yellow onion, diced 5 (chicken) Italian sausage links 2 cloves garlic, chopped finely Sea salt and freshly cracked pepper 1 teaspoon fennel seeds, crushes 1/2 teaspoon dried oregano pinch of crushed red pepper flakes 1/2 cup baby spinach, chopped 2 tablespoons fresh basil, chopped (plus more) 1 1/2 cups marinara sauce (divided) 3 bell peppers, orange, yellow, red Parmesan cheese, shredded Prepare rice, per instructions. While rice is cooking, heat a skillet over medium heat. Once hot, add the onion and cook for about 5-7 minutes, or until tender. Add the (chicken) Italian sausage, casing removed. Using a potato masher, mash the sausage while it cooks until crumbled. Add the minced garlic, oregano, fennel and crushed red pepper flakes and cook for 3-4 minutes or until sausage is cooked, stirring often. Add prepared rice, spinach and basil along with 1 cup of marinara sauce and mix thoroughly. Taste and season with sea salt and freshly cracked pepper, to taste. Preheat the oven to 350°F. In a large glass baking dish, add 1 to 1 1/2 cups water. Cut the bell peppers in half, lengthwise, then remove the seeds. Scoop meat mixture into each pepper half until it’s heaping full and place into baking dish. Add a spoonful of the remaining marinara sauce to each pepper and then sprinkle with Parmesan cheese. Bake covered with tinfoil for 40 minutes. Remove foil and bake additional 5 minutes. Sprinkle with fresh basil and serve.

Ground Beef Hash This is Stew’s signature dish. Whenever I had a Kinnette dinner meeting, he would create this hearty one-pot meal for Dave and Jen. Today, he serves it to the fellows at their fishing retreats. Ingredients change periodically but this is how it was prepared in 2003.

4 lb. lean ground beef, browned and drained 4 425g cans stag Classic Chili 4 cans Campbell’s Tomato Soup 4 284ml cans sliced mushrooms, drained 3 341ml cans corn niblets, drained 1/4 cup Worcestershire sauce teaspoon salt 1/2 teaspoon freshly ground black pepper In a large pot, brown ground beef in batches. Drain fat. Add remaining ingredients. Simmer for one hour, stirring occasionally.

Greek-Style Lemon Garlic Chicken Breasts A yogurt marinated chicken that is deliciously infused with garlic, oregano and lemon flavours. Time to bring a little Greek into your kitchen!

2-4 lb Chicken Breast ½ cup Olive Oil ⅓ cup Greek Yogurt plain 3 tsp Dried Oregano 2 tsp Dried Parsley 2 tsp Dried Thyme

1 tsp Dried Rosemary 1 tsp Salt 1 tsp Black Pepper 5 cloves Garlic pressed 1 Lemon zest + juice 2 Lemons juice

Prepare Marinade Collect zest of one lemon, and juice from all three. Place all ingredients except chicken breasts in a bowl and mix until well combined. Place the chicken breasts in a resealable bag and pour the marinade mixture over top, seal, and mix so that the chicken is completely covered Place the marinade in the fridge for at least 30 minutes, or up to overnight

Serves 10

Grill or Bake We recommend grilling the chicken breasts over medium-high heat for 10-12 minutes, flipping once halfway through, until the internal temperature of the breasts reaches 160°F You can also bake this recipe at 400°F for 23-25 minutes in a glass baking dish, until the internal temperature of the breasts reaches 160°F Let the chicken cool for 5+ minutes and slice. Serve with rice, potatoes, in a wrap or however your heart desires! Kiley’s Homemade

Judy Lowood’s grandson’s blog 68

Spicy Meat Trio BBQ Baked Beans

Creole Seasoning

As close a recipe as I could find to replicate Beans served by Smokin’ Pig BBQ at Commander Rendezvous 2016 and 2018. Yes, they ARE spicy… but sooooo good!

AKA Tony Chachere's Creole Seasoning

6 slices bacon, chopped 1 lb ground beef or half beef, half sausage 1/2 lb andouille sausage, cut into bite-sized chunks 1 cup chopped onion 1/2 cup chopped green bell pepper 1 tablespoon minced garlic 1/8 cup sliced pickled jalapenos, chopped 2 large (28 oz) cans Bush's Original baked beans, undrained 1 cup barbecue sauce 1/8 cup molasses 1 teaspoon of Tiger sauce or other hot sauce 1/4 cup brown sugar 1 teaspoon Creole mustard 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste Kosher salt and freshly cracked black pepper Preheat oven to 350°F. Add the bacon and ground beef to a heavy stainless skillet, cooking and stirring until the beef is mostly browned. Add the smoked sausage and cooked until browned. Add the onion, bell pepper and garlic; cook until softened, add the jalapenos and cook another minute. Add a splash of water to the pan to deglaze it and scrape up all of the little browned bits in the bottom. Add the beans and all of the remaining ingredients. Bring mixture to a boil, taste and adjust seasonings, transfer to an ungreased 9 x 13 inch baking dish and bake uncovered, at 350°F for 45 minutes, or until nicely thickened.

COMBINE all ingredients in a resealable container Full Recipe

Half Recipe

1/4 cup fine sea salt 1 teaspoon cornstarch 5 teaspoons cayenne pepper 5 teaspoons garlic salt 4 teaspoons ground black pepper 1 tablespoon seasoned chili powder 2 1/2 teaspoons celery salt 2 teaspoons ground mustard 1 1/2 teaspoons ground basil 1 1/2 teaspoons ground sage 1 teaspoon onion salt 1/2 teaspoon ground oregano 1/2 teaspoon ground thyme

2 tablespoons 1/2 teaspoon 2 1/2 teaspoons 2 1/2 teaspoons 2 teaspoons 1 1/2 teaspoons 1 1/4 teaspoons 1 teaspoon 3/4 teaspoons 3/4 teaspoon 1/2 teaspoon 1/4 teaspoon 1/4 teaspoon

SEAL the container. SHAKE until thoroughly blended. STORE tightly sealed in a cool, dry place away from light and moisture. USE measure for measure in place of Tony Chachere's Creole Seasoning and enjoy.

Serves 10 -12

Smoky Coffee BBQ Spice Rub

Foolproof Roast Beef

AKA Trader Joe's

Yes, amazingly, this works!

2 tablespoons finely ground coffee 2 tablespoons turbinado sugar 1 tablespoon smoked paprika 2 teaspoons coarse sea salt 2 teaspoons granulated garlic 2 teaspoons onion flakes 2 teaspoons paprika 1-2 teaspoons clementine/orange peel (use 1 if pre-dried, 2 if fresh) Combine all ingredients in a mixing bowl and store in an air-tight container/glass jar for up to six months. This rub is amazing on beef, pork, and chicken! Apply it generously and allow it to flavor the meat for at least 15 minutes before grilling, baking, or broiling.

1 bone-in Prime Rib roast, any size salt and freshly ground black pepper Take your roast out of the fridge at least an hour before you plan to cook it, to take the chill off. Preheat your oven to 500°F (or as high as it will go). Prepare the roast by sprinkling with salt and pepper. Set a cast iron skillet over medium-high heat for a minute or two to warm it up; put the roast into the pan and slide it into the oven. Multiply the weight of the roast by 5 for RARE, 5 1/2 for MED RARE, 6 for MED and roast it for exactly that many minutes - for example, MED RARE preference: 4 lb roast x 5.5 = 22 minutes 6 lb roast x 5.5 = 33 minutes etc. After that time, turn the oven off and leave it for exactly 2 hours. Do NOT open the door.

1/2 cup of seasoning mix

When you take the roast out, set it on a cutting board (tent with foil) and put the skillet back on the stovetop. Sprinkle over about a tablespoon of flour - more if you’re making a large roast - and whisk over medium-high heat until it bubbles and thickens. Whisk in about 1/2 cup of stock or water and a splash of wine , bring it back to a simmer and stir until it has the consistency you want, adding a little more stock /wine/water if it’s too thick. If it’s too thin, simmer it on the stovetop until it reduces. Slice and serve the prime rib with the gravy. Serves about 3 people per pound.

Steamed Turkey

Meatballs

Not your Grandmother’s turkey, but it has its merits. From Susie and Bob’s neighbour, Becky.

2 pounds ground chuck beef 2 to 3 ounces sweet Italian sausages

1 cup breadcrumbs 1/4 cup grated Parmesan cheese 1/4 cup Pecorino Romano 2 slices white bread, no crusts 1/2 cup whole milk 1/2 white onion, cut into pieces 1 small garlic clove, pressed 1 stalk celery, cut into pieces 1 teaspoon Kosher salt 1 small carrot, cut into pieces 1 egg, slightly beaten 1/4 cup Italian parsley, chopped 1/4 cup ketchup

Place the ground chuck in a large mixing bowl. Remove and discard casings from the sweet Italian sausages and add into the mixing bowl with the ground chuck. In a food processor, chop onions, celery, carrot and parsley until small. Add to the meat in the bowl. Add the next 9 ingredients to the bowl and using your hands, mix gently until all the ingredients are incorporated. Form 12 meatballs, 4 ounces each. To help you gauge the size, you can use a 1/4 cup dry measuring cup. Roll them in your hands to make smooth, round balls. Heat a large frying pan until hot. Add 1/4 cup of olive oil and heat for 30 seconds. Add the prepared meatballs. Using a metal spatula, gently turn the meatballs every 30 to 45 seconds until all sides are brown. Gently remove the meatballs and place them on a platter while you prepare the Marinara Sauce.

Makes 12 meatballs 73

Marinara Sauce Marinara Sauce: 1/3 cup olive oil 4 cloves garlic, peeled and smashed 2 x 28 oz cans chopped tomatoes 1 tablespoon sugar 1 teaspoon Kosher salt 1/4 teaspoon red pepper flakes Garnish: 2 cups freshly grated Parmesan cheese 8 to 10 fresh basil leaves, thinly sliced Heat a saucepan on medium heat. Add olive oil and garlic. Sauté garlic until it starts to turn a golden color. Be careful not to burn the garlic. Add the tomatoes, salt, sugar, red pepper flakes and meatballs. Turn the heat down and simmer for 25 to 30 minutes. For optional extra creaminess, stir 1 tablespoon of unsalted butter into the sauce just before serving. While the sauce is cooking, prepare water for the pasta. Cook your pasta according to the directions on the package. Make sure you salt the water (1 Tbsp. per 4 quarts of water). This recipe will accommodate 1 pound of pasta. When the pasta is almost ready, gently remove the meatballs from the sauce. Cover to keep warm and set aside. Drain the pasta. Do not rinse. Put the pasta back into the pot you boiled it in. Remove the garlic from the sauce and discard . Add 2 ladles of the sauce to the pasta and mix. Pour the pasta into a pasta bowl and add the meatballs and the rest of the sauce on top. You can also serve the meatballs on the side if you wish. Garnish with the Parmesan cheese and fresh basil. Serves 6–8

Spatchcock BBQ Chicken Spatchcock? Yes. Easy and sooo delicious.

1 whole chicken, about 3.5 lb. 1 tablespoon lemon zest 4 lemons, juice ¼ cup olive oil 1 tablespoon fresh oregano, chopped 1 tablespoon fresh rosemary, chopped 1 teaspoon smoked paprika 1 tablespoon sea salt 1 tablespoon freshly ground black pepper Split the chicken by removing the backbone. Flip it over onto the breast so that the back is facing you. Use a sharp knife or kitchen scissors to cut through one side of the backbone. Cut along the other side of the backbone to remove it completely and discard (or save for soup). Crack the breastbone with your knife, then press down with your hands. so that the chicken lies flatter. Technical term for all this? Spatchcock. First zest and then juice lemons. Combine all marinade ingredients and mix well. Pour over chicken. (Place all in zip top bag on a rimmed sheet pan and flip over every so often.)

Marinate for at least 4 hours or preferably overnight. Preheat barbecue to high and once hot, turn down to low. Heat grill pan (or 10” cast iron frying pan) on barbecue. Remove chicken from marinade and place in the pan, breast-side-down. (Save marinade and cook it down (a MUST!) to make a little gravy. )

Cook chicken with the lid down for about 10 minutes. Flip chicken over with tongs and cook on the other side for 40-50 minutes, until juices run clear with pierced.

- Tip – Or…. Bake at 350°F for 1 hour & 15 minutes.

Makes 1 pound of pasta 75

Rack of Lamb

Lasagna Roll Ups

Be on the lookout at the for the 2 for 1 specials!

These combine the best of classic Lasagna but they are so much easier to serve, bake faster, and can be enjoyed right away - no resting time required! Lasagna rolls are make-ahead, freezer-friendly, and reheat well.

1 1/2 tablespoons kosher salt 2 tablespoons fresh rosemary, minced 3 cloves garlic, minced 1/2 cup Dijon mustard 1 Tablespoon balsamic vinegar 2 racks lamb, frenched

12 lasagna noodles, cooked to package instructions 16 oz ground beef 85% lean 1/2 cup diced onion 3 garlic cloves minced 1 teaspoon sea salt or to taste 1/2 teaspoon black pepper or to taste 1/2 teaspoon dried oregano 24 oz marinara sauce

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, & garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting pan with the ribs interlocked, and coat all sides with the mustard mixture. Allow to stand for 1 hour at room temperature.

15 oz ricotta cheese 1 large egg 1/4 cup parmesan cheese shredded 3 cups mozzarella cheese shredded, divided 1/4 cup parsley chopped, plus more to garnish Preheat oven to 375˚F. Cook noodles in a large pot of salted water according to package instructions then drain and fill pot with cold water to stop the cooking process and keep noodles from sticking together.

Roast lamb for exactly 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

In a deep pan, over medium-high heat, cook ground beef until no longer pink, breaking up with a spatula (2 minutes). Add onion and cook until softened (3 minutes). Add garlic, salt, pepper and oregano and sauté another minute. Add marinara, bring to a simmer and turn off the heat. Spread 1/2 cup meat sauce over the bottom of a casserole dish

6 servings

In a large bowl, stir together: ricotta, 1 egg, 1/4 cup parmesan cheese, 1 1/2 cups mozzarella cheese and 1/4 cup parsley.

Preheat oven to 450°F.

To contain messiness, arrange noodles over a large baking sheet in a single layer. Spread 1/4 cup (1 scant ice cream scoop) of

cheese mixture over the top of each noodle. Add a heaping Tbsp of meat sauce in a strip down the center of the noodle. Roll noodles up and arrange in the prepared casserole dish. Spread remaining meat sauce over the tops of roll-ups and sprinkle on the remaining 1 1/2 cups mozzarella cheese. Cover with foil, making sure foil isn't touching cheese (if your pan is on the shallow side, you can put toothpicks into rolls to keep the foil away from cheese. Bake covered at 375˚F for 40 minutes. Remove foil and broil another 2-3 minutes or until cheese is lightly golden. Garnish with parsley to serve.

Makes 12 Roll-ups

Tequila-Chicken Fettuccine Quick! Company’s coming! Rotisserie chicken to the rescue!

12 ounces fettuccine 2 tablespoons olive oil 2 bell peppers, sliced 1 red onion, sliced 1 tablespoon minced garlic 1 tablespoon minced jalapeño Freshly ground pepper 2 cups low-sodium chicken broth 2 tablespoons fresh lime juice 2 tablespoons soy sauce 2 tablespoons tequila 1/4 cup heavy cream 2 cups shredded rotisserie chicken Chopped cilantro, for topping Lime wedges, for serving Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through. Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges. Serves 4

One-Pan Pasta

Classic Tourtière

Doesn’t hurt to top with cooked chicken or prawns!

We never had this when I was growing up. Sure glad I have a recipe now! Anna Olson

12 ounces linguine 12 ounces cherry or grape tomatoes, halved or quartered if large 1 onion, thinly sliced (about 2 cups) 4 cloves garlic, thinly sliced 1/2 teaspoon red-pepper flakes 2 sprigs basil, plus torn leaves for garnish 2 tablespoons extra-virgin olive oil, plus more for serving Coarse salt and freshly ground pepper 4 1/2 cups water (or veg/chick broth) Freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil.

Pastry 2 ½ cup all purpose flour ½ tsp fine salt ½ cup unsalted butter ½ cup vegetable shortening 2 Tbsp lemon juice 6 tbsp to 10 tbsp cold water as needed Filling 1 ½ cup diced, peeled potatoes 1 ½ lb. ground pork, veal, beef or combination 2 onions, diced 1 medium carrot, peeled and finely diced 2 cloves garlic, minced 2 bay leaves ¾ tsp fine salt ¼ tsp ground black pepper ½ tsp crushed celery seed dash allspice, more to taste dash ground cloves, more to taste dash cinnamon, more to taste 1 cup apple cider (or ginger ale) ½ cup water 1 egg mixed with 2 Tbsp water for glazing Pastry Combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together.

Serve with Parmesan. Shape into a disc, wrap and chill for 30 minutes. While pastry is chilling, prepare filling. Serves 4

Filling Cook potatoes in an uncovered pot of salted water until tender and drain. Roughly mash potatoes and set aside to cool. In a large sauté pan or skillet, sauté beef, pork and/or veal over medium heat until no longer pink. Drain off excess fat, add onions, carrots and seasonings and sauté until tender, about 10 minutes. Add cider and water and bring up to a simmer. Let mixture simmer for about 15 minutes, until most of liquid is absorbed. Remove from heat, stir in potatoes and cool to room temperature. This can be prepared a day in advance. Preheat oven to 375°F. On a lightly floured surface, cut dough in half, roll out to just less than 1/4 inch thickness and line an 8-inch springform pan. Fill with tourtière filling. Roll out remaining dough, cut a hole in center (for steam to escape) and place on top of filling. Pinch edges of crust together and brush with egg wash. Bake for 40 to 45 minutes, until pastry is a rich golden brown. Let cool 5 minutes, then remove from pan and serve. Tourtière can be made up to 2 days in advance and reheated in a 300°F oven.

- Tip May be frozen. No need to thaw before baking. Just add more time.

Easy Miso Salmon Miso lasts forever… this is a great way to use a bit of lt

seafood

SALMON 1½ pounds wild salmon fillet 1 teaspoon olive ¼ teaspoon salt ¼ teaspoon pepper SAUCE 1 tablespoon olive oil 2 shallots, minced 2 cloves garlic, chopped 1 teaspoon fresh minced ginger 3 tablespoons white miso paste 1 teaspoon raw honey ¼ cup lime/lemon juice 3-4 tablespoons water 1 tablespoon Dijon mustard ¼ teaspoon freshly ground black pepper Heat the grill to medium and lightly oil the grates. Rub the salmon all over with the oil and sprinkle with salt and pepper. Cook the salmon flesh-side down first, (skin side up), until almost cooked through, about 7-10 minutes total, flipping halfway through. (Internal temperature will be about 140°F, and it will rise to 145°F as it rests.) Meanwhile, make the sauce (can be made in advance) - heat the olive oil over medium heat in a small sauté pan and cook the shallots until tender, about three minutes. Add the ginger and garlic and cook another minute. Add the miso paste and mix with a wooden spoon for another minute or two, or until very fragrant and the miso paste begins to deepen a little in color. Remove from heat, cool a minute, and then place in the blender with the honey, lime juice, water, mustard and black pepper and blend until smooth. Add extra water if needed. Spoon the miso sauce onto the hot salmon and serve with brown rice or veggies.

88 6 - Serves

Spot Prawn Linguine

Summer Greek Pasta Salad w/ Shrimp

Shared by Maple Bay neighbour, Mollie Shultz

454g linguine noodles 30 Spot Prawns, deveined, peeled or unpeeled (your choice) ¼ cup butter 2 tablespoons olive oil 4 cloves garlic, minced ½ teaspoon red pepper flakes or more to taste. 1 pint of cherry tomatoes or 2 large fresh tomatoes, chopped. 2 large handfuls of spinach juice and zest of 1 lemon 1/4 cup fresh parsley, chopped 1 to 2 cups of reserve pasta water Salt + pepper to taste Cook pasta according to package directions in salted boiling water. Reserve 1-2 cups of pasta water, then drain pasta and set aside. While the pasta is cooking, melt butter with olive oil in a large frying pan over medium heat. Add garlic and tomatoes and cook until tomatoes soften and begin to release their juices 3-5 minutes. Add prawns and cook until they turn pink, about 2 minutes. Do not over cook. Add lemon juice, zest, and spinach to the prawns and cook until spinach wilts. Mix together cooked pasta and prawn mixture, if it seems dry add small amounts of the reserved pasta water until desired consistency. Stir in parsley and season with salt and pepper. Serve immediately.

1 lb. pasta: fusilli or bow ties 1 lb. of medium size frozen uncooked shrimp 1/2 cup pitted Kalamata olives, cut in half basket of cherry or grape tomatoes, halved 1/2 red onion, chopped 1 red bell pepper, diced 1 large seedless cucumber, diced or sliced 1/3 cup of Feta cheese, crumbled juice of a lemon 1/4 cup of red wine vinegar 1/4 cup of olive oil sea salt & pepper handful of fresh dill, chopped handful of fresh parsley, chopped handful of fresh oregano, chopped Cook the pasta in salted boiling water and set the timer for 3 minutes earlier than stated on the directions. When the timer goes off, immediately throw in your frozen shrimp and cook for additional 3 minutes with the pasta (this will save cleaning up an extra pot!). Drain shrimp and pasta in a colander and rinse in cold water. Mix with the rest of the ingredients and top with some more fresh herbs before serving.

Serves 8

Serves 6 89

Miso Ginger Marinade

Shrimp Martini Appetizers

Especially good on salmon, but do try it on chicken and for dipping vegetables in between meals

Simple and fancy

1 tablespoon miso paste 2 tablespoons grainy Dijon mustard 1 tablespoon Dijon Mustad 1/2 cup low-sodium soy sauce 2 tablespoons wasabi paste 1/4 cup olive oil 1/2 lemon, juiced 3 tablespoons fresh ginger, peeled and grated finely 2 teaspoons garlic, minced Whisk together miso, mustards, soy sauce, wasabi, olive oil, lemon juice, ginger and garlic in a mixing bowl until well combined.

1/2 lb. shrimp/prawns, peeled 1 tablespoon fresh cilantro, chopped 2 whole plum tomatoes, seeded and chopped 8 whole pimento-stuffed Spanish olives, coarsely chopped, Plus more left whole for garnish 1 whole jalapeno pepper, seeded and minced 1 clove garlic, minced 1/4 teaspoon salt 1 tablespoon fresh lemon juice Cook shrimp in boiling water until it turns pink. Drain. Place shrimp in ice water until chilled; drain again. In a small bowl combine cilantro, tomatoes, olives, jalapeno, garlic and salt. Squeeze lemon juice over all and stir. Add shrimp and toss gently. Serve immediately or refrigerate until serving time. Spoon shrimp mixture into 4 martini glasses, garnish with a toothpick of Spanish olives.

Serves 4 - Tip Best made early in the day refrigerated to allow flavours to blend 91

Shrimp Salad

Wild BC Spot Prawn BLT

from Barbara Wellwood

Welcome to the West Coast

3 tablespoons Kosher salt, plus 1 teaspoon 1 lemon, cut into quarters 4 lb. large Shrimp—16-20 count 2 cups Mayonnaise 1 teaspoon Dijon mustard 2 tablespoons white wine or white wine vinegar 1 teaspoon pepper 6 tablespoons minced fresh dill 1 cup minced red onion 3 cups minced celery Bring 5 quarts of water to a simmer. Add 3 tablespoons salt and lemon. Add shrimp and lower heat. Cook uncovered for 3 minutes. Cool, peel, devein the shrimp. Whisk together mayonnaise, mustard, wine and remaining 1 teaspoon salt, pepper and dill. Combine with peeled shrimp. Add red onion and celery. Check seasoning. Serve immediately or cover and refrigerate for a few hours.

Serves 12

1 lb Quick Lemon Poached Prawns (recipe follows) 1 cup Basil Aioli or Madras Curry Spread (recipes follows) 8 slices sourdough bread Butter, at room temperature Baby arugula, butter lettuce or micro-greens 8 slices Pancetta, cooked 8 tomato slices 8 slices red onion In a bowl, mix prawns with the Aioli or Curry Spread. Preheat a skillet over medium heat. Generously butter both sides of each slice of bread. Place slices onto skillet and drill until browned on each side. Cover 4 slices of bread with arugula pancetta, tomatoes, red onions and seasoned prawns. Close sandwich with the second slice of bread.

Quick Lemon Poached Prawns Well worth the effort to add aromatics to the poaching liquid. 1 lb. Spot Prawns, shell on, head off 2 cups water Kosher salt 4 garlic cloves skin on, smashed 1 bunch fresh flat-leaf parsley 1 cup dry white wine 1 tablespoon black peppercorns 2 lemons, halved Pour water into a pot and generously season with salt. Add garlic, parsley, wine and peppercorns. Squeeze juice from lemons into pot, then add the lemons.

Bring to a boil, reduce heat and simmer 5 minutes. Return to a rolling boil. Add prawns, cover pot and remove from heat. Let stand just until prawns are cooked trough, about 3-5 minutes. Transfer prawns with a slotted spoon onto a bed of ice and let cool. Peel and devein.

Basil Aioli 1 cup mayonnaise 1 cup fresh basil, finely chopped 2 teaspoons Dijon mustard Zest of 1 lemon 3 tablespoons chives, finely chopped

Shrimp Scampi Don’t skip the marinade step it really gives the shrimp lots of garlicky flavour 4 garlic cloves - 2 grated, 2 thinly sliced 1 teaspoon kosher salt 3 tablespoons olive oil, divided 1 pound large shrimp, peeled, deveined ¼ teaspoon red pepper flakes ¼ cup dry white wine 1 tablespoon fresh lemon juice ¼ cup unsalted butter 3 tablespoons chopped parsley Warm crusty bread (for serving)

In a bowl, combine all ingredients. Refrigerate until read to use.

Madras Curry Spread 1 cup mayonnaise 2 teaspoons, curry powder 4 tablespoons ketchup

Whisk grated garlic, salt, and 1 tablespoon oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.

May add: drop of Tabasco, lemon zest, Cognac, Worcestershire sauce

In a bowl, combine all ingredients. Refrigerate until read to use.

Heat remaining 2 tablespoons oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper flakes to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more. Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.

Serves 4

Serves 4 95

Grilled Salmon with Lemon Dill Sauce Lemon and dill are a great pair in the marinade and in the creamy yogurt sauce.

Marinade 1 tablespoon canola or olive oil 1 tablespoon chopped fresh dill weed 1 teaspoon grated lemon peel 3 tablespoons lemon juice 2 tablespoons honey 1/2 teaspoon garlic-pepper blend 1 lb salmon fillets, cut into 4 pieces (4 oz each) Lemon-Dill Sauce 1 container (6 oz) Greek Fat Free plain yogurt 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill 1/2 teaspoon grated lemon peel 1 tablespoon lemon juice 1/8 teaspoon pepper Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon. In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes. Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork. Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.

Serves 4 - TIPS Got a BBQ Silicone Cooking Mat? Try using that.

Shrimp Newburg The large shrimp used in this recipe were 21/25 count, meaning that’s how many shrimp a pound of them will contain.

For the shrimp and stock 24 wild large shrimp or prawns 3 cups chicken or fish stock 2 teaspoons olive oil For the Newburg and to finish 2 tablespoons butter 1 tablespoon olive oil 1/2 cup finely chopped shallots (about 2 small, or 1 large) 1 large garlic clove, finely chopped 1 tablespoon all-purpose flour

2 tablespoon tomato paste 1 teaspoon paprika 1/4 teaspoon dried tarragon pinch ground cayenne pepper 1/2 cup dry sherry, white wine or sparkling wine 1 cup shrimp stock 1/2 cup whipping cream salt and white pepper to taste 1 - 2 tablespoons chopped fresh parsley or sliced green onion, or a mix

Peel and devein shrimp. Set the shells aside. Pat shrimp dry, set on a plate and refrigerate until needed. Heat oil in a medium pot set over medium, to medium-high heat. Add the shrimp shells and cook stirring occasionally, for five minutes, until the shells are bright pink and almost crispy. Add the stock and bring to a gentle simmer (small bubbles should just break on the surface). Simmer, uncovered, for 30 minutes, and then strain this shrimp stock into a glass-measuring cup. If your stock has overly reduced and you don’t have the 1 cup needed, top it up with a bit of water. Place the butter and oil in a wide skillet set over medium-high heat. When the butter is melted, add half the shrimp and cook until just cooked through, about one minute per side. Remove pan from the heat, and then with tongs, lift the shrimp out of the pan and on to a clean plate. Set pan back over the heat and cook the rest of the shrimp this way. Set the pan back on the heat again. Add the shallots and garlic and cook and stir 90 seconds. Stir in the flour, tomato paste, paprika, cayenne and tarragon and cook one minute more. Slowly whisk in the sherry (or wine) and cook, stirring constantly, until mixture is thick. Now whisk in the 1 cup shrimp stock and cream. Bring the sauce to a simmer, and simmer until lightly thickened. Season the sauce with salt and white pepper. Mix in the reserved shrimp and heat through two minutes. Sprinkle with parsley and/or green onion and serve.

Serves 4 97

100

CRANBERRY BLISS BARS Starbucks treats all year long? Yes!!

1 cup unsalted butter, softened 1 1/4 cups brown sugar 3 eggs 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon pure vanilla extract 1/2 teaspoon salt 1 1/2 cups all-purpose flour 1/4 cup dried cranberries, chopped 6 ounces white chocolate, chopped 1/4 cup candied ginger, chopped FROSTING 4 ounces cream cheese, softened 1 1/2 cups confectioners' sugar 2 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 1 tablespoon orange juice 1 teaspoon orange zest TOPPING: 1/2 cup coarsely chopped dried cranberries 1/3 cup white chocolate, melted

101

102

Preheat oven to 350°F

Cranberry Crumble Bars

For bars: Line a 9 x 13” jelly roll pan with parchment paper, trimming away any excess. Cream butter and sugar together until fluffy; add the vanilla and eggs, one at a time, stirring well after each addition. Sift together flour, ground ginger, nutmeg and salt and then add to the butter/sugar mixture, beating until fully incorporated. This will be a very thick batter. Fold in cranberries, chocolate and ginger. Spread the batter in the pan and bake for 30 minutes or until light golden. Let the cake cool before frosting. For frosting: Using the paddle attachment on an electric mixer, beat the butter and cream cheese together until fluffy; add the orange juice and zest, vanilla and salt; add the icing sugar bit by bit until the frosting has reached your desired consistency (you may need less than the suggested amount). Spread the frosting evenly over the cake and scatter the cranberries on top of the frosting immediately. Drizzle: Carefully melt white chocolate in microwave. Once it is smooth, spoon into a plastic zip bag, snip a corner and drizzle across the top of the cake. Slice the bars immediately after drizzling. Slice in half lengthwise, then into 4 equal parts horizontally. Slice each rectangle in half diagonally and you will end up with 16 triangle-shaped bars. Store bars in the refrigerator.

Makes 16 bars

–Base– ¾ cup butter, room temperature ½ cup sugar ½ teaspoon vanilla ½ teaspoon cinnamon 1 ½ cups flour ½ cup ground almonds –Filling– ½ cup water ½ cup orange juice, fresh preferred 1 cup sugar

2 teaspoons orange zest 3 cups fresh or frozen cranberries

–Topping– ¼ cup flour 2 tablespoons brown sugar ¼ teaspoon cinnamon ½ cup almonds, roughly chopped 2 tablespoons cold butter

Preheat oven to 375°F Place butter, sugar, vanilla, cinnamon, flour and ground almonds into large bowl and mix with your hands or a pastry blender until combined. Press base into well-greased 9×13 inch pan. Bake in oven for 25 minutes or until golden brown. Remove from oven and let cool slightly Combine water, orange juice, sugar and zest in a saucepan, heat to boiling and let boil gently for 5 minutes. Add cranberries and boil gently until skins pop, about 5 minutes. Cool slightly and spread over base. Place flour, brown sugar, cinnamon and chopped almonds in medium mixing bowl. Mix butter into dry ingredients with your hands or a pastry blender until mixture is crumbly and texture resembles small peas. Sprinkle over filling and bake in a 375°F oven for 25 minutes. Cool completely and cut into bars.

- Makes 16 bars 103

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English Lemon Posset Barbara Wellwood via er favourite cook...Ina Garten Another delicious use for Limoncello!

dessert

3 cups heavy cream 1 cup plus 2 tablespoons sugar, divided 1 tablespoon grated lemon zest (2-3 lemons) ¼ teaspoon kosher salt 1/3 cup freshly squeezed lemon juice 4 tablespoons Limoncello liqueur, divided 1 cup fresh raspberries 1 cup sliced fresh strawberries Toasted almonds Combine the cream, 1 cup of the sugar the lemon zest and the salt in a medium saucepan. (Don’t use a smaller pan!) Bring to a boil over medium-high heat, stirring with a wooden spoon to dissolve the sugar. Lower the heat to a vigorous simmer and cook for 6 minutes, without stirring at all. Watch the mixture carefully so it doesn’t boil over! If it begins to boil up, take the pan off the heat for a few seconds and then continue to simmer. Off the heat, stir in the lemon juice and a tablespoon of the Limoncello and set aside for 20 minutes. Strain the mixture through a fine-mesh sieve into a 4-cup glass measuring cup, pressing on the zest with a rubber spatula. Discard the zest. Divide the cream mixture evenly among six 8-10 oz dessert bowls or glasses and refrigerate uncovered for 3 hours, until firm. Thirty minutes before serving, prepare the berries. Combine berries, the remaining 2 tablespoons of sugar and the remaining 2 tablespoons of Limoncello in a medium bowl and allow to macerate for 30 minutes. To serve, spoon the berries and the juice on to the custards, sprinkle with toasted almonds and serve.

- Serves 6 -

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Limoncello Gelato 2 cups heavy whipping cream 1/2 cup whole milk 1/4 cup buttermilk 1/4 cup mascarpone cheese 4 coffee beans 1 teaspoon finely grated lemon peel 1 vanilla bean, split lengthwise 4 large egg yolks 1/2 cup sugar 2 tablespoons fresh lemon juice 1/4 cup Limoncello plus additional for serving. Whisk first 6 ingredients in large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium-high heat until bubbles form at edges, stirring occasionally. Remove from heat, cover, and let steep 15 minutes. Whisk egg yolks, sugar, and lemon juice in large bowl until thick and smooth. Slowly whisk warm cream mixture into yolk mixture. Return custard to same saucepan. Stir over medium heat until custard thickens enough to coat spoon and thermometer registers 180°F, about 6 minutes; do not boil. Pour custard into medium bowl. Stir in 1/4 cup Limoncello. Cover and chill custard until cold, at least 4 hours or even a couple of days Process custard in ice cream maker according to instructions. Transfer to container; cover and freeze for at least 5 hours before serving. Scoop gelato into glasses. Drizzle with additional Limoncello and serve.

Stracciatella Gelato Stracciatella is a chocolate chip gelato. Here it pays to use only dairy and chocolate of the best quality. A spoonful of refined coconut oil will help bring out the best in whatever chocolate you choose, lowering the chocolate's melting point so its crispy snap can give way to melt-in-yourmouth creaminess as it warms on your tongue. Divine!

9 1/4 ounces sugar (about 1 1/3 cups; 265g) 1 1/4 ounces cornstarch (about 1/4 cup; 35g) 1/2 plus 1/8 teaspoon (2.5g) Diamond Crystal kosher salt, or more to taste 20 ounces whole milk, DIVIDED (about 2 1/2 cups: 565g) 8 ounces best quality heavy cream (about 1 cup; 225g) 2 ounces chocolate, between 60-75% cocoa solids (about 1/3 cup; 55g) 1/2 ounce refined coconut oil (about 1 heaping tablespoon; 15g) Whisk sugar, cornstarch, and salt together in a 3-quart saucier. When no lumps of cornstarch remain, add exactly 14 ounces of the milk (about 1 2/3 cup; 396g) and whisk to combine. Cook over medium heat, whisking constantly but not vigorously, until it begins to simmer. This will take about 6 minutes, if the process seems to be moving slowly, simply turn up the heat. When the mixture comes to a boil, set a timer and continue cooking and whisking for exactly 1 minute. This ensures the cornstarch is fully hydrated. Immediately transfer mixture to a large bowl, then whisk in the remaining milk 169g and cream. Bearing in mind that the gelato will taste substantially less sweet once frozen, season with an additional pinch of salt, if desired. Cover and refrigerate the gelato base until cold, thick, and no warmer than 40°F, about 3 hours (this process can be sped along with an ice bath if time is of the essence; in that case, a stainless steel bowl will help cool the base even faster). In a microwave-safe bowl, melt the chocolate with a few 15-second bursts at normal power, pausing to stir well between each addition. Add the coconut oil and continue stirring until fully melted. For fine chips that partially homogenize into the gelato, cool to about 90°F before use. For larger, chunkier pieces

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that remain slightly more distinct, cool to about 70°F instead. For homogenous, custom pieces that do not dissolve into the gelato, pour the warm chocolate mixture onto a sheet of parchment with a plate or cutting board underneath, and spread to your desired thickness; freeze until solid and very cold, about 15 minutes, then crumple the parchment to break the chocolate into whatever size pieces you prefer. Churn the gelato base in an ice cream maker according to the manufacturer’s directions. Meanwhile, place a quart-sized container and flexible spatula in the freezer. When gelato looks fluffy and thick, add the cooled and melted chocolate, or the premade chocolate chips, and churn until well combined. Shut off the machine and, using the chilled spatula, scrape gelato into the chilled container. Cover with plastic wrap pressed directly against the surface of the gelato, and freeze until thick enough to scoop, about 4 hours. Gelato is typically served at about 16°F, but most American freezers run at 0°F. For the most authentic presentation, bring gelato out of freezer when you are clearing the table between courses. ACTIVE TIME: 25 minutes TOTAL TIME: 5 hours YIELD: Makes 1 quart

Death by Chocolate A famous creation at the now-closed Bishop’s Restaurant Keep one in the freezer for an instant company dessert!

15 oz (450 g) bittersweet Callebaut chocolate 1 cup (250 mL) heavy cream 4 tbsp (60 mL) butter 4 egg yolks 1/2 cup (125 mL) icing sugar 6 tbsp (90 mL) Cointreau or Grand Marnier Cocoa powder for dusting Raspberry Splash 10 oz (300 g) frozen raspberries 3 tbsp (45 mL) berry sugar 1 tsp (5 mL) fresh lemon juice Line a loaf pan with parchment paper. Chop the chocolate into small pieces and place in the top of a double boiler; add the cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir. Whisk in the egg yolks. Sift the icing sugar into the chocolate mixture, whisking constantly. Whisk in the Cointreau until smooth. Pour into the prepared pan. Refrigerate for at least 8 hours to set or overnight. Raspberry Splash: In a food processor, purée the raspberries, berry sugar and lemon juice. Pass the sauce through a sieve to remove the seeds. Both chocolate loaf and splash may be frozen at this point. Unmould the cake, removing paper. Dust the top with cocoa powder. Drizzle a large spoonful of Raspberry Splash on each plate. Using hot, wet knife, slice cake and place on plates.

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This dessert is extremely easy to prepare, but there are a couple of things to keep in mind to help you along: 1.

the loaf does need to set for at least 8 hours so this is the perfect make-ahead dessert – pop it into the fridge the night before you plan to serve and all will be perfect.

be sure to have your eggs at room temperature before adding to the chocolate so that they don’t make the warm ingredients seize.

for an authentic Splash, place serving plates in a cardboard box and throw spoonfuls onto them in a murderous fashion!

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beverages jams jellies Sauces etc

Gomashio This is very simple condiment from Japan used in place of salt. The result is a nice nutty seasoning with a little bit of crunch to add texture to your favourite meals.

1 cup raw unhulled Sesame Seeds [1/3 cup black and 2/3 cup white] 1 1/2 teaspoons fine sea salt Toast sesame seeds in a dry wok or frying pan over medium heat until golden brown. Lightly grind toasted seeds with a mortar and pestle, or if you’re electrically-inclined used a spice grinder or blender. Grind gently, the result should be to just crack the seeds and make the mixture mealy. Do NOT grind them into a powder. Mix salt with ground seeds.

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Christmas Chutney It's dark, spicy and delicious with cold cuts, pork pies or hot sausages – and it goes splendidly with matured Cheddar. From Delia Smith’s Christmas - Shared by Kathy Marven 2017

12 oz (350 g) pitted ready-to-eat prunes 10 oz (275 g) ready-to-eat dried apricots 10 oz (275 g) pitted dates 1 lb (450 g) onions, peeled 1 pint (570 ml) cider vinegar 2 oz (50 g) sea salt 1 level dessertspoon grated fresh root ginger or 1 heaped teaspoon ground ginger 3 oz (75 g) allspice berries 1 lb (450 g) demerara sugar The dried fruits and the onions need to be chopped very small, and this can be done in a food processor, or with an old-fashioned mincer, or else with a sharp knife and lots of patience! When they're all dealt with, put the vinegar in a large saucepan with the salt and the ginger, then tie the allspice berries up in a small piece of muslin, or gauze, very securely so they can't scape and add these to the pan. Bring everything up to the boil, then stir in the chopped dried fruits and onions together with the sugar. Leave it all to simmer very gently without a lid for about 1½ hours, or until the chutney has thickened. Stir it from time to time during the cooking period. When it's ready, you will be able to draw a spoon across the surface of the chutney and make a trail that doesn't immediately fill up with surplus vinegar. In the meantime, the jars should be washed thoroughly in warm soapy water, rinsed, dried and heated in a moderate oven for 5 minutes. Spoon the cooked chutney into the warmed jars, seal well and label as soon as it's cold. Keep this chutney for 1 month to mature before eating. It will keep for 'years' on the shelf.

Hot Buttered Rum Apparently January 17 is Hot Buttered Rum Day. Celebrate!

For the Batter: 2/3 cup brown sugar 1/2 cup (1 stick) unsalted butter 1/4 cup honey 1 teaspoon cinnamon 1/2 teaspoon freshly ground nutmeg 1/4 teaspoon ground cloves Pinch of salt 1 teaspoon vanilla extract For Each Cocktail: 2/3 cup hot water 2 tablespoons (1 ounce) batter, plus more to taste 2 ounces dark rum Sweetened whipped cream and ground nutmeg, for garnish To make the batter: In a small saucepan over medium heat, combine the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt. Heat, stirring frequently, until the butter is completely melted and the sugar is dissolved, about 5 minutes. Remove from heat and stir in the vanilla. To make each cocktail: combine the hot water with the batter in a mug, and then stir vigorously to combine. Add in the rum and stir to combine. Taste, and add additional batter if you like it a bit sweeter or spicier. Top with a large dollop of whipped cream and freshly grated nutmeg. Keep leftover batter in refrigerator and microwave as required.

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Margarita

Caper Sultana Vinaigrette

Authentic Mexican

This vinaigrette has complex flavors which draw on the entire spectrum of the flavor palate. It’s perfect for livening just about anything, whether it’s spooned over a toasted bagel slathered with cream cheese or the finishing touch on a gorgeous side of grilled salmon. A jar in your fridge at all times is the key to instant transformation it can wake up the blandest of chicken or saddest of salads.

One part tequila One part Cointreau One part fresh lime juice

2 tablespoons plus 1 teaspoon balsamic vinegar 1/3 cup golden Sultana raisins 3 garlic cloves, peeled 3 tablespoons capers 3/4 cup lightly-packed flat-leaf parsley leaves 1/3 cup extra-virgin olive oil Kosher salt Freshly ground black pepper

One part Fresca or Squirt Stir for 90 seconds.

Salty Sweet Rimmer

Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.

1/4 cup kosher salt 1/4 cup granulated sugar Zest of 1 lime

Put the garlic in a food processor and pulse until finely minced, scraping sides of bowl down as needed.

Mix together and store in a tightly sealed container in refrigerator.

Add the capers and pulse until you have a coarse paste. Add the parsley and pulse until completely chopped. Add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse. Whisk in olive oil and adjust seasoning with salt and pepper to taste. Store in the fridge for up to a week.

Makes about 3/4 cup

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Blackberry Brandy Liqueur Pat McLean introduced us to this.

4 cups fresh blackberries 2 cups brandy ¾ cup sugar 6 whole cloves

Limoncello Look in the Index for recipes using this elixir So simple and so good

15 to 20 organic lemons 2 – 750ml bottles of vodka

In a gallon screw-top jar, mix all of the ingredients. Cover tightly. Invert the jar and let it stand for about 24 hours. Turn the jar upright and leave it for another 24 hours. Repeat this process until all of the sugar is dissolved. Store the jar in a cool, dark place for at least 2 months. Strain the mixture through cheesecloth into a decanter.

1 cup simple syrup Add 1 cup sugar to 1 cup water and boil 5 - 10 minutes until slight thickening occurs. Let cool. Start by washing and drying lemons. Using a sharp potato peeler, shave slices of lemon zest. Do not get the white pith. If you do, it will impart a bitter flavor. Add to a clean jar with a tight-fitting lid. Lemon zest should be completely submerged in vodka. Put on the lid and store in a cool dark place for two months. Shake occasionally. After two months, strain; discard lemon peels (they will be colourless now) and put liquid back into glass jar. Mix in your simple syrup. Add to jar. Mix well, cover with lid and store in cool place again for 2 to 4 weeks at which point you can put it into bottles and store in and serve from freezer.

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Bacon Jam

Black & Blue Jam

Serve on a charcuterie platter or with Mac n Cheese or Grilled Cheese Sandwich or … I triple the recipe and freeze it

1 pound sliced bacon, cut crosswise into 1-inch pieces 1 medium yellow onion, cut into smallish dice 4 garlic cloves, smashed and peeled 1 cup strongly brewed coffee 1 teaspoon Tabasco or chipotle chilies in adobo sauce 1/4 cup Apple cider vinegar 3 tablespoons packed dark brown sugar 1/4 cup maple syrup (the real deal, please) ½ teaspoon freshly ground black pepper In a large skillet over medium-ish heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain. Pour off all but 2 tablespoon drippings from the skillet and reserve for another use. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine. If making this on a stove top, reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 1/2 - 2 hours. Add ¼ cup of water every 30 minutes. If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3 1/2 to 4 hours. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped – 2-3 seconds. Leave some texture. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks or freeze.

7 cups fresh blueberries & blackberries 1/4 cup lemon juice 3 boxes (1.75 oz each) powdered pectin 10 cups granulated sugar 1 teaspoon butter

In a large heavy saucepan, combine berries and lemon juice. Cook over medium heat, stirring often, until berries are soft and have released most of their juice, approximately 30-45 minutes. (Hint: I like to take an old-fashioned potato masher to mine after about 20 minutes to help extract the juice.)

Add the pectin to the sugar and stir to combine, then gradually add the sugar to the berries, stirring constantly to prevent lumps. Drop in the butter and continue to cook, again stirring often, until the sugar has completely dissolved and the mixture has started to thicken. Using a big soup spoon, skim off any foam or bubbles from around the edge of the pan. Turn off the heat. If you dislike seeds (I do), place a strainer over another large pan and ladle in the jam, pressing the jam through using the back of a soup ladle. Place your sterilized canning jars close to the pot. Using a canning funnel, ladle the jam into jars, leaving 1/4″ to 1/2″ of space at the top. Once filled, use a damp paper towel to thoroughly wipe the rim of each jar, removing any jam that may have spilled over. Heat canning lids, shake off excess water, place one at a time on jars and screw ring on firmly. Set them aside until all are done. Process your jam jars in a hot water bath for 15 minutes (halfpints) or 20 minutes (pints).

Makes 12 half-pint jars

Rewarm gently over low heat or microwave prior to indulging. 125

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Garlic Rosemary Jelly

Plum Chutney

Lovely with lamb or cheeses on a charcuterie board

A lovely gingery condiment to accompany meats and cheeses From The Joy of Pickling - Linda Ziedrich Shared by Kathy Marven

1 3/4 cups dry white wine 1/4 cup white wine vinegar 1/2 cup finely chopped garlic (I got a container of peeled - lazy!) 1/4 cup finely chopped fresh rosemary 3 1/2 cups sugar 1 teaspoon butter 1 3 oz. package liquid fruit pectin Put the largest pot you've got on the stove and fill it up with water and start boiling. You might also want to boil water in a kettle on the side, just in case you need it for later. Now, in a large non-stick pot stir together wine, vinegar, garlic, rosemary and sugar and bring mixture to a rolling boil over high heat, stirring constantly for about 2 minutes. If the mixture is foaming, add the butter to help reduce the foam. Stir in the pectin quickly. Keep stirring and bring mixture back to a full rolling boil for one (1) minute (follow these instructions from the pectin instruction packet). After a minute is up, remove from heat. If any foam remains, skim it off and ladle jelly immediately into jars, filling to within 1/4 inch from top. Wipe rims with dampened cloth and seal jars with lids. Place the jars carefully in that big pot of water that should be boiling water by now and make sure that all of the lids are covered by at least an inch (preferably two) of water and boil for 5 minutes. Turn off heat and let jars sit in the water for 5 minutes. Remove jars and place in a cool, dark place. It will start to be jelly-ish in 24-hours - don't be scared!

3/4 cup cider vinegar 1 cup sugar 1 cup firmly packed brown sugar 1 1/2 teaspoons hot pepper flakes 1/2 cup slivered crystallized ginger 2 teaspoons pickling salt 2 teaspoons yellow mustard seeds 2 large cloves garlic, thinly sliced 1/4 cup coarsely chopped onion 1 cup golden raisins 3 1/2 cups halved and pitted Italian plums In a heavy non-reactive pot, bring the vinegar and both sugars to a boil, stirring to dissolve the sugars. Add all of the remaining ingredients except the plums and mix well. Stir in the plums. Simmer the mixture, stirring gently and frequently toward the end of the cooking, until the chutney thickens, about 50 minutes. Ladle the hot chutney into pint or half-pint mason jars, leaving 1/4-inch headspace. Close the jars with hot two-piece caps. To ensure a good seal, process the jars for 10 minutes in a boiling-water bath. Store the cooled jars in a cool, dry, dark place.

Makes 3 pints

Makes 4 half-pint jars

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Sweet Pepper & Onion Relish

21 Spice Salute

A copycat version of a Harry & David favourite. Party-time delicious mixed with cream cheese (see below) or served with eggs, pork, chicken….

6 cups tomatoes, skinned, seeded and diced (blanch tomatoes in boiling water 30 seconds for easy peeling) 6 cups red bell peppers, seeded and diced 4 cups yellow onion, diced 4 jalapenos, seeded and diced 2 cups white vinegar 1½ cups cider vinegar 5 cups granulated sugar 2 tablespoons salt 1 tablespoon cayenne 4 tablespoons powdered pectin

Place all the ingredients, except for the pectin, in a large stock pot. Bring the mixture to a boil, reduce the heat to low, and simmer for 1½ hours, uncovered, stirring occasionally. Add the pectin and quickly bring to a boil for 1 minute. Remove from heat and ladle the hot mixture into hot, sterilized canning jars.

Another copycat recipe - spice blend/BBQ rub It's spicy, sweet, and a little exotic.

Half 2T 2T 2T 1T 1T 1 1/2t 1 1/2t 1 1/2t 1 1/2t 1 1/2t 1 1/2t 1 1/2t 1 1/2t 1t 1t 1/2 t 1/2 t 1/2 t 1/2 t 1/4 t

Full 1/4 cup celery salt 1/4 cup kosher salt 1/4 cup brown sugar 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon turmeric 1 tablespoon paprika 1 tablespoon cumin 1 tablespoon ground coriander 1 tablespoon ginger 1 tablespoon dried thyme 1 tablespoon mustard powder 1 tablespoon dried lemon zest 2 teaspoons cinnamon 2 teaspoons black pepper 1 teaspoon white pepper 1 teaspoon allspice 1 teaspoon powdered cloves 1 teaspoon fennel powder or crushed fennel seeds 1/2 teaspoon cayenne pepper or more to taste

Process the jars in a canner or large stock pot with the water at least one inch above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours. Relish will keep for up to a year.

Makes 12 ½ pint jars - Tip The VERY popular relish/cream cheese combo is 1 cup Sweet Pepper Relish well blended with 1 package/brick of cream cheese Serve with tortilla chips 129

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Creole Seasoning

Everything Bagel Seasoning

AKA Tony Chachere's Creole Seasoning

Of course it is good on bread… but OoLaLa on avocado toast!

COMBINE all ingredients in a resealable container 1/4 cup fine sea salt 1 teaspoon cornstarch 5 teaspoons cayenne pepper 5 teaspoons garlic salt 4 teaspoons ground black pepper 1 tablespoon seasoned chili powder 2 1/2 teaspoons celery salt 2 teaspoons ground mustard 1 1/2 teaspoons ground basil 1 1/2 teaspoons ground sage 1 teaspoon onion salt 1/2 teaspoon ground oregano 1/2 teaspoon ground thyme

2 tablespoons 1/2 teaspoon 2 1/2 teaspoons 2 1/2 teaspoons 2 teaspoons 1 1/2 teaspoons 1 1/4 teaspoons 1 teaspoon 3/4 teaspoons 3/4 teaspoon 1/2 teaspoon 1/4 teaspoon 1/4 teaspoon

Makes 1 small jar 2 tablespoons white sesame seeds, toasted 1.5 tablespoons black sesame seeds, toasted 1.5 tablespoons dried onion flakes (not onion powder) 1 tablespoons dried garlic flakes (not garlic powder) 1 tablespoon poppy seeds 1/2-1 tablespoon flaked salt

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Horseradish Look for fresh horseradish in grocery stores from October onward, and get an early start on the holidays. You can refrigerate homemade prepared horseradish in an airtight container for up to 6 months or freeze.

2 cups (350 g) peeled and diced fresh horseradish 1/3 cup (80 mL) water 1 cup (125 mL) white vinegar Pickling salt Have ready a clean 2-cup (500 mL) canning jar or other glass jar with a sealable lid. Use a food processor fitted with a shredding blade to grate the horseradish (you can grate by hand using a box grater, but it is tiring work and your eyes may get irritated). Stir in the water. The longer you let the horseradish sit with the water, the hotter it will get. For mild horseradish, stir in the vinegar right after adding the water; For extra-hot horseradish, let it sit for 5 minutes before adding the vinegar. Season to taste with salt.

Makes 2 cups

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Mayonnaise

Easy Marinara Sauce

When you can’t run to the grocery store… this is perfect!

A favourite. It goes great with pasta, lasagne, polenta, and any other Italian dish you can think of!

1 cup avocado or olive oil 1 large whole egg 1 teaspoon lemon juice 1/2 teaspoon Dijon mustard 1/4 teaspoon salt (or more to taste) In a wide-mouth pint mason jar, add all the ingredients. Insert the immersion blender all the way to the bottom, trapping the egg yolk within the blade. Blend on high. Leave the immersion blender on the bottom for about 20-30 seconds, until the whole bottom is white. Then slowly lift it up. Continue blending until the mixture has thickened to your desired amount. The whole blending process should take about 1-1.5 minutes. Taste for flavor. Feel free to add more salt or lemon juice if preferred. Store in the pint mason jar. Will keep refrigerated for about 2 weeks. Just check for spoilage.

2 tablespoons olive oil 1 onion, diced 3 cloves garlic, minced 1 carrot, diced 1 celery stalk, diced Pinch of fennel seed 1/8 teaspoon crushed red pepper 1 bay leaf 2-28 oz. cans diced crushed tomatoes 1/4 teaspoon sugar Salt and black pepper, to taste 1/4 teaspoon dried oregano 1/3 cup freshly chopped basil In a large pot, heat the olive oil over a medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 5-7 minutes. Add the carrots and celery. Sauté until the vegetables are soft, about 10 minutes. Add in the fennel seed, crushed red pepper, and bay leaf. Stir in the tomatoes. Add the sugar, salt and pepper, and basil. Simmer uncovered for about 30 minutes. Remove and discard the bay leaf. Taste the sauce and season with more salt and pepper, if necessary.

About 4 cups sauce - Tip Make big batches of this sauce and freeze it in zip top bags. Quick thaw and away you go.

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Hollandaise Sauce

Chocolate Sundae Sauce Five Stars

Makes 1 cup 4 egg yolks 1 tablespoon freshly squeezed lemon juice lemon juice 1/2 cup unsalted butter, melted (1 stick) Pinch cayenne Pinch salt

One Serving 1 egg yolk 1-2 tsp vinegar/ 1 1/2 tbsp butter

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.

3 oz. unsweetened chocolate, chopped 2/3 cup whole milk 1 ¼ cup sugar ¼ teaspoon salt 1/3 cup cocoa powder, sifted 4 tablespoons cold unsalted butter 1 teaspoon vanilla Mix milk, sugar and salt over medium low heat and whisk to dissolve. When bubbling, add cocoa powder. Take off heat and stir in chopped chocolate Gradually add butter and whisk to combine. Stir in vanilla. Keep in refrigerator and microwave just before serving.

Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

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Caramel Sauce Foolproof instructions for the best ice cream topper

1/2 cup water 2 cups white sugar 1 cup whipping cream ½ teaspoon pure vanilla extract 1 ½ teaspoons Maldon (or Fleur de Sel or Kosher) NOT regular kitchen salt Pour the water into a medium saucepan. Pour the sugar in a small, tight pile into the centre of the pot. The sugar will easily dissolve without forming gritty crystals on the sides of the pot. Begin heating over medium-high heat but don't stir. Stirring encourages crystallization with gritty results. The water and sugar will quickly dissolve together and form a simple syrup. As the heat increases the mixture will simmer and steam, the water will gradually evaporate allowing the steam to die down and the mixture's temperature to rise. The temperature of the remaining pure, melted sugar syrup will rise past the boiling point of water and enter the flavour zone. As the heat continues to rise the sugar will begin to turn pale golden, here and there, around the edges. When you see the first hints of colour, gently begin swirling the pan to help the mixture colour evenly. Continue heating and swirling. The mixture's temperature will gradually rise and continue to darken reaching an even, deep golden brown. When it looks great turn off the heat. (If you over-brown it will taste bitter. Carry on, but watch more carefully next time.) This will slow but not stop the browning. Carefully add the cream. It will sputter and hiss and rise in the pot. The much lower temperature of the cream will instantly drop the caramel's temperature out of the sugar-browning range preventing it from overbrowning. Turn the heat back on and stir or whisk until the caramel is smooth. Add the vanilla and salt - both will enhance flavour. Pour the caramel into a jar and refrigerate. Makes 2 cups 139

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Index PORK

APPETIZERS Bacon and Cheese Scones Balsamic Onion/Roasted Garlic Jam Blue Stilton & Pecan Crackers Bruschetta Crab Stuffed Bacon Cups Crostini / Sun-Dried Tomato Jam Olive Cheese Balls Parmesan Pepper Cocktail Biscuits Raincoast Crisps Sausage Rolls Tuna Tepanade

BEEF

PRAWNS/SHRIMP/CRAB Shrimp Salad

QUICHE SALAD Panzanella

SALAD DRESSING Caesar Salad Dressing Crow and Gate Pub Salad Dressing French Dressing

Ground Beef Hash Stuffed Bell Peppers

BEVERAGE SALMON BREAD BREAKFAST

SAUCE

Eggs in Purgatory Granola

CHICKEN

SEAFOOD Shrimp Salad

SOUP

Cranberry Bliss Bars

VEGETABLES CRAB

DESSERT Gomashio

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