TC Reader Recipes by Times Colonist

October 8th, 2019 A Special Supplement

A collection of fall favourite recipes submitted by our readers that are sure to warm you up this winter!

Page 6 Featured Recipe by Chef & Times Colonist writer Eric Akis

Winner of the $400 Gift Card from Capital Iron! Page 2

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2 READER RECIPES | October 8, 2019

Meatballs with Pomodoro Sauce Submitted by Beth Black MEATBALLS

Preparation time: 30 minutes Cooking time: 60 minutes Makes: 8 servings

• 6 oz chopped pancetta • 1 lb lean ground beef • 1 lb lean ground pork • 4 tbsp fennel seeds (crushed) • 1 tsp each salt and pepper • 1 tbsp chili powder • 1 large onion (finely chopped) • 1/2 cup flat-leafed parsley (chopped) • 1/2 cup white wine

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• 1/2 cup red wine • 1/2 cup fine Italian bread crumbs • 1 cup grated Parmesan cheese • 1 cup Pomodoro sauce (recipe to follow) Mix all in large bowl. Let stand 6-8 hours at room temperature. Shape into 3" balls. Place on greased (olive oil) baking sheet. Bake 1 hour at 300°F.

Pomodoro • 4 - 28 oz cans crushed tomatoes • 1 cup Italian parsley (chopped) • 20 fresh basil leaves (torn) • 10 garlic cloves (minced) • 2 oz olive oil • 1 tsp salt • 1/2 cup grated Parmesan cheese • 1/2 cup grated Romano cheese • 6 oz dry red wine • 6 oz white wine Combine parsley, basil, garlic and olive oil in large pot. Heat for 1 minute. Add rest of ingredients. Bring to boil. Cook for 10 minutes. Turn off. Let sit 3-4 hours. Add meatballs. Reheat before serving with pasta.

Thanks to everyone who submitted a recipe! Also, a big shout out to Steve Walker-Duncan, M.Ed., CCC Program Chair, Culinary Arts Camosun College for his assistance in putting our recipe feature together!

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Bacon and Eggs Supreme

Baked Crusty Brie

Submitted by Ida Spada

Submitted by Shirley Nault

Preparation time: 30 minutes Cooking time: 30 minutes Makes: 12 servings

Preparation time: 15 minutes Cooking time: 30 minutes Makes: 12 servings

• 1/4 cup butter • 1/4 cup flour • 1 cup cream • 1 cup milk • 1/4 tsp each: thyme, marjoram, basil • 4 cups sharp cheddar cheese, grated • 1 1/2 dozen hard-cooked eggs, sliced in half lengthwise • 1 lb. bacon, cooked and crumbled • 1 cup bread crumbs

Melt 1/4 cup butter in a medium-size saucepan. Add flour, stir and cook for 1 minute. Then whisk in the milk and cream, stirring until sauce thickens. Stir in herbs and cheese. Mix well, making sure cheese has melted. Arrange eggs in greased large 9”x13” dish (any 3 quart size). If the dish is deep, you can slice eggs vertically with an egg slicer so you will have more pieces. Layer bacon, sauce and buttered crumbs on top. If not serving immediately, you can refrigerate the casserole at this point. Bake uncovered for 20- 30 minutes at 350° F. This tasty dish will easily serve 12 people and can be done a day or two in advance.

• 1 can (235g) Pillsbury Crescent Rolls • 2 rounds (125g) brie cheese • 1/4 cup jam, jelly or chutney (ie: apricot, raspberry, peach, strawberry, mango), I used pepper jelly just to give it a zing) • 1 egg beaten • 1/4 cup sliced almonds

Heat oven to 375° F. Separate dough into 2 rectangles, seal perforations. Place rectangles about 3 inches apart on an ungreased baking sheet. Trim small triangles from corners of dough forming an oval shape. Place one round of cheese on the centers of dough. Top each round with 2 tablespoons jam, jelly or chutney. For each round bring edges of dough to top and centre pinching gently to seal. Brush dough with beaten egg. Sprinkle each with 2 tbsp. almonds. Bake for 25 to 30 minutes or until golden brown. Cool 10 min. before serving.

TIP: If only one crusty brie is required prepare using 4 crescent rolls. Bake remaining 4 crescent rolls as directed on the package. This is an excellent before dinner appy with drinks or for a cocktail party. It is always a hit when I make it. Add some light rice crackers along side to put the cheese on or serve with fresh fruit.

COUNTRY BEE SmOkE INFUSED HONEY & CRaNBERRY GlazED PORk TENDERlOIN

Sweet smoked honey with a tart kick of cranberry makes for an excellent glaze for pork tenderloin.

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INGREDIENTS: 2-1lb pork tenderloins or 1-2 lb pork tenderloin 1Tbsp vegetable oil ¼ cup Country Bee Smoke Infused Honey ½ cup cranberry juice ½ cup fresh or frozen cranberries ¹/³ cup soy sauce ¹/³ cup brown sugar ¹/² tsp salt ¹/² tsp pepper 1 Tbsp cornstarch plus 2 Tbsp of water METHOD: 1) Pat down pork tenderloin with a paper towel to remove excess moisture. Rub with salt and pepper. 2) Preheat oven to 350°. Place skillet on medium-high heat, add oil to skillet. Place pork in skillet once hot and brown pork on both sides. 3) Place skillet in oven and cook pork for 20-25 minutes or until temperature reaches 145° 4) While pork is in the oven, add cranberry juice, infused honey, soy sauce, brown sugar and cranberries to a small saucepan. Place pan on medium-high heat. In small bowl mix cornstarch and water together. Add cornstarch and water mixture to saucepan and whisk until glaze thickens and starts to bubble. Remove from heat and set aside. 5) Once the pork is ready, pour honey and cranberry glaze over pork, leaving a bit in the pan to drizzle when serving. Return pork to the oven for three minutes. Let pork rest for five minutes before slicing. Serve drizzled with remaining glaze. Garnish with sage optional.

INSTRUCTIONS FOR THE GREMOLATA While the lamb is cooking make the gremolata by combining the zest, garlic and herbs in a food processor or Mini-prep, or chop by hand. Serve the lamb with generous sprinklings of the gremolata.

GREMOLATA • Zest from 1 lemon • Zest from 1 orange • 3 cloves garlic, finely chopped • 1 handful parsley leaves, finely chopped • 1 handful fresh mint leaves finely chopped

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Lamb Shanks Osso Bucco Style Submitted by Jack Poulter Preparation time: 25 minutes Cooking time: 2 hours Makes: 4 servings

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• 4 lamb shanks, about 1 lb each • Salt and pepper for seasoning • 2 - 3 tbsp olive oil, divided • 8 cloves garlic, roughly chopped • 1 onion, chopped • 3 carrots, peeled and chopped • 3 stalks celery, chopped • 2 cups dry red wine • 2 cups chicken stock • 1 26-ounce can or package chopped tomatoes (I like BPA-free Pomi brand) • 2 bay leaves

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• 1 1/2 tbsp fresh thyme, chopped • 1 1/2 tbsp fresh rosemary, chopped

INSTRUCTIONS FOR THE LAMB Heat oven to 400°F. Season the lamb on all sides with salt and pepper. Heat a heavy-bottomed oven-proof pan, such as a Dutch oven, over medium high heat. Add 1 - 2 tbsp olive oil and when hot add the lamb shanks. Sear carefully on all sides until they are golden brown. Remove the shanks and cover with foil to keep warm. Add more oil to the pan and sauté the garlic and vegetables over medium-high heat for 15 - 20 minutes, taking care not to burn. Add wine and stir, scraping the bottom of the pan to release the brown bits. Return the shanks to the pan and add stock, chopped tomatoes, bay leaves, thyme and rosemary. Cover the pan and braise in the oven until the meat is tender and beginning to fall off the bone, about 2 hours.

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Pumpkin Spice Layer Cake Featured Recipe by Chef & Times Colonist writer Eric Akis This is a rich, moist, tender and sweet cake flavoured with earthy pumpkin and warmed with four kinds of spice. Preparation time: 45 minutes Cooking time: 30 to 32 minutes Makes: 12 to 16 servings FOR THE CAKE • 2 cups all-purpose flour • 1 1/2 tsp baking soda

To make the cakes, grease two nine-inch-round cake pans with butter. Now cut two nine-inch-round pieces of parchment paper and set one in the bottom of each pan. Set an oven rack in the centre of the oven. Preheat oven to 350 F. Place the flour, baking soda, 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves and salt in a medium bowl and whisk well to combine.

• 2 tsp ground cinnamon • 1/2 tsp ground ginger • 1/4 tsp ground nutmeg • 1/8 tsp ground cloves • 1/2 tsp salt • 3/4 cup butter, at room temperature, plus some for greasing • 1 1/2 cups granulated sugar • 1/2 cup packed light brown sugar • 1 (14 oz./398 mL) can purée pumpkin (see Eric¹s options) • 2 large eggs • 1/3 cup buttermilk FOR THE CANDIED WALNUTS • 1 cup walnut pieces • 1/4 cup icing sugar • 1 Tbsp butter • 1 Tbsp water FOR THE FROSTING • 1 (250 gram) brick firm cream cheese, at room temperature • 1/2 cup butter, at room temperature

Place the 3/4 cup butter, 1 1/2 cups granulated sugar and 1/2 cup brown sugar in a mixing bowl, or bowl of your stand mixer, and beat until well combined and lightened. Mix in eggs, one at a time. Mix in the buttermilk and pumpkin. Now gradually mix the flour mixture into the wet ingredients. With a spatula, scrape down the sides and bottom of the bowl and mix this cake batter again. Evenly as you can, divide, spoon and spread the cake batter between the two cake pans. Bake the cakes for 30 to 32 minutes, or until they spring back when gently touched in the very centre. Let the cakes cool in their pans on a baking rack for 10 minutes. Use a paring knife to loosen cakes from the sides of the pan, if needed. Now carefully invert the cakes and release them onto the baking rack. Remove parchment paper, if attached to the cakes. Let cakes cool to room temperature (see Eric's options). To make the candied walnuts (see Eric's options), line baking sheet with parchment paper. Place the walnuts, 1 Tbsp butter, 1 Tbsp water and 1/4 cup icing sugar in a skillet. Set over medium and cook and stir walnuts until the sugar melts, the water evaporates, and the walnuts are lightly toasted and coated with the melted sugar. Spread walnuts out in a single layer on the parchment paper and cool to room temperature. The walnuts can be made many hours before needed.

• 1 tsp pure vanilla extract • 1/4 tsp ground cinnamon • pinch each of ground ginger, nutmeg and cloves

Eric Akis Pumpkin Spice Layer Cake

• 1 1/2 cups icing sugar • 1/4 cup packed light brown sugar AS SEEN IN THE

FEATURED INGREDIENT 6 READER RECIPES | October 8, 2019

Look for these in-store signs at your favourite Fairway Market for all the ingredients!

To make the frosting, place the cream cheese, 1/2 cup butter and vanilla in a bowl, or bowl of your stand mixer, and beat until thoroughly combined and smooth. Add the icing sugar, 1/4 cup brown sugar and spices for the frosting and beat two minutes. Now scrape down the sides and bottom of the bowl and then beat two to three minutes more until ingredients are fully blended and the frosting has lightened in texture. To frost cake, place one of the cake rounds, flat side down, on a cake plate. Spread the top of that cake with about 3/4 to 1 cup of the frosting and spread into a 1/4inch or so thick layer. Set on the second cake flat side up. Gently press down on the top cake to set it in place. Now, carefully and evenly as you can, spread the frosting on the sides and top of the cake. Decorate the top of the cake with the candied walnuts, setting them around the outer edges of it. Refrigerate the cake until the frosting is set and it is ready to serve. ERIC'S OPTIONS: You can bake the cakes a day before layering and frosting them. If you do, once baked and cooled, wrap the cakes and keep at room temperature. You can also layer and frost the cakes the day before you serve it. Once the cake is frosted, store it in the refrigerator until ready to slice and serve. If you think the cake is already sweet enough, instead of candied walnuts, simply top the cake with plain walnuts or toasted walnuts. Instead of making a double layer cake, you could instead make two single layer cakes. To do so, simply place each cake on a separate cake plate and divide frosting and walnuts between them. Instead of canned pumpkin, you could try using 1 3/4 cups fresh, homemade pumpkin purée in this recipe. If you do, remember that canned pumpkin is quite thick, so your homemade purée will also have to have the same consistency to yield the same results. If it¹s even a tiny bit watery, your cake might sink in the middle during baking. Eric Akis is the author of eight cookbooks, including seven in his Everyone Can Cook series. His columns appear in the Life section Wednesday and Sunday. – eakis@timescolonist.com

October 8, 2019 | READER RECIPES

Butternut Squash, Spinach & Gorgonzola Lasagna Submitted by Barbara Fraser Preparation time: 10 minutes Cooking time: 1 hour Makes: 4 servings • 1 lb butternut squash, peeled, seeded & chopped into bite-size pieces • 1 tbsp olive oil • Salt & pepper • 8 sage leaves roughly chopped • Pinch of nutmeg, allspice & dried chili flakes • 7 oz spinach • 10 lasagna sheets • 4 oz Gorgonzola cheese, chopped FOR THE SAUCE Preheat oven to 400° F. Place the squash in a bowl and drizzle with olive oil, add seasoning and stir to coat. Spread out on a large baking pan, sprinkle with the sage, nutmeg, allspice & chili. Roast for 30 mins until golden, then remove from oven. Stir in spinach and allow to wilt. Set aside. Reduce oven temperature to 375° F.

Eggplant Parmigiana Submitted by James Buchanan

“Pure Comfort Food” Preparation time: 10 minutes • Cooking time: 1 hour • Makes: 4 servings • 10 lbs of fresh, skinned, seeded, BC tomatoes • 2 medium onions, chopped • 2-6 gloves of garlic, finely chopped • 3 tbsp, maple syrup • 1 1/2 tbsp oregano, fresh, finely chopped • 1 1/2 tbsp basil, fresh, finely chopped • 2 tbsp olive oil • 2 large Portobello mushrooms, chopped • Salt and pepper to taste • 3 medium, fresh (green stems) eggplants • 1/2 lb. butter • Corn oil • 1 1/2 lb. Mozzarella cheese, sliced

8 READER RECIPES | October 8, 2019

Combine the tomatoes, chopped onions, garlic, maple syrup, oregano, basil, olive oil, mushrooms, in a two-quart saucepan. Simmer about 3 hours, stirring occasionally. About 1 1/2 hours before the sauce is cooked, slice the eggplant into 1/2 inch slices. Fry a layer of eggplant in a mixture of the butter and corn oil. Use a large skillet and cook the eggplant on both sides, to a golden brown, on medium heat. Drain the cooked eggplant on absorbent paper towels. In a 2 1/2 quart casserole dish, arrange alternate layers of eggplant and cheese, and sauce. Top with sauce. Bake covered at 350° F for 45 minutes. Remove cover and bake for 15 minutes. Serve with spaghetti, a green salad and a bottle of dry, red wine.

• 7 tbsp butter • 2 tbsp flour • 3 cups milk

FOR THE SAUCE: melt butter in a medium pan. Add flour & stir. Add milk, stir and cook over low heat, stirring with a wooden spoon until thick. Use a whisk if necessary to remove any lumps. Season well and set aside. FOR THE LASAGNA: spoon half the squash mixture into 9 x 13 ovenproof dish, spreading out evenly. Arrange half the lasagna sheets on top, pour half the sauce over the sheets & sprinkle half the gorgonzola on the sauce. Season well between each layer. Repeat using up all the ingredients. Place on a baking sheet & bake 30-40 minutes until golden & bubbly. Enjoy!

Perfect for Fall Pear and Bleu Cheese Salad Submitted by Andrea Skinner Preparation time: 10 minutes Makes: 4 servings SALAD • 2 cups bite-size pieces romaine lettuce • 1/2 red pear, thinly sliced • 2 tbsp crumbled bleu cheese • 2 tbsp coarsely chopped walnuts, toasted VINAIGRETTE • 2 tbsp walnut, olive or vegetable oil • 1 1/2 tsps cider vinegar • 1/4 tsp Dijon mustard • 1/8 tsp salt

1. In a medium bowl, mix all salad ingredients. 2. In tightly covered container, shake all vinaigrette ingredients until well blended. Add to salad; toss to mix. NOTE: To toast walnuts, heat oven to 350°F. Bake in a shallow baking pan about 10 minutes, stirring occasionally, until golden brown.

• 1/8 tsp pepper • 1 clove garlic, finely chopped

Marlene’s Chicken Extraordinaire Submitted by Val Gustafson Preparation time: 10 minutes Cooking time: 1 hour Makes: 4 servings • 1 large pkg of Chicken Thighs (approx 12) • 1 can Whole Cranberry sauce • 1 large pkg Lipton Onion Soup • l large bottle Kraft French Dressing

Sear Chicken thighs skin down for about 10-20 mins to get rid of “the fat” and drain. Combine Cranberry sauce, Lipton Onion Soup Mix and French Dressing. Place chicken thighs in an 8”x10” pan and pour above mix over chicken thighs.

Bake 45 mins. at 350°F oven. My most favourite recipe!! Why? Because it is not only just so YUMMY but it is quick and easy to do!! I also know that it is yummy when everyone else asks for this recipe and they do!

October 8, 2019 | READER RECIPES

Combine the flour and salt in a large bowl. Use a pastry blender to cut in the cubes of lard and butter. Beat together the egg yolk and milk, and stir into the flour/lard/butter mixture. Use a bowl scraper or your hands to pull the dough into a ball, then shape into a block 7” long. Divide into three portions (two at 2” long for the base and one at 3” for the top crust) and set on a plate. Refrigerate the pastry dough while preparing the apples. Peel, core and quarter all of the apples. Now slice them thinly into the large bowl that was used for the pastry. Mix the sugar, cornstarch, cinnamon, zest (optional), and dried fruits and mix with the apple slices. Stir everything together. Set aside. Turn on the oven to 400° F.

Apple Slice

PASTRY

Submitted by Alison Irwin

• 3/4 tsp. salt

Preparation time: 45 minutes Cooking time: 30 minutes Makes: 16 servings

• 1 cup Tenderflake lard, cubed

• 3 1/3 cup all purpose flour

• 1/3 cup unsalted butter, cubed • 1 egg yolk + milk = 3/4 cup liquid egg white for ‘wash’ FILLING • 8 - 10 medium/large apples • 1 cup sugar • 4 Tbsp. cornstarch • 1 tsp. cinnamon • zest of one orange (optional) • 1/4 cup dried cranberries • 1/4 cup golden raisins GLAZE • 1/2 cup icing sugar • 1/2 tsp pure vanilla • 2 tsp. water

10 READER RECIPES | October 8, 2019

Remove one of the base pastry portions from the fridge. On a lightly floured board or counter, roll it out to fit half of a 11” x 17” baking pan plus extra for the edges. Do the same with the second base portion. Where the pastry overlaps in the centre of the pan, smear a little cold water between the two layers and use a fork to gently press them together. Return the bottom pastry and pan to the fridge while rolling out the top pastry portion to 11” x 17”. Let it rest on the board while spooning the apple mixture into the chilled pan. Carefully place the top crust over the apples. Lightly smear cold water along the edges of the bottom crust, then fold it over the top crust and seal. Use the fork to beat the egg white. Brush it onto the pastry. Bake the apple slice for 30 minutes (turn after 20 minutes). Combine the glaze ingredients and drizzle over the warm pastry. Serve warm, at room temperature, or chilled. Ice cream is a nice addition. NOTES: Substitute rhubarb (8 cups with 6 Tbsp. cornstarch) or blueberries (8 cups and 3/4 tsp. nutmeg instead of the cinnamon) for the apples. A nice option at Christmas time is to smear a thin layer of mincemeat or marmalade on the pastry before adding the sliced apples.

Preheat oven to 300° F. Grease a large bunt pan with margarine and sprinkle lightly with additional flour. Tap pan over sink to get rid of excess flour and set aside. Alternatively, you can grease 2 – 9” x 5” loaf pans and line with parchment paper. Cream together the margarine, almond paste, almond extract and vanilla extract on medium speed with an electric mixer until light and fluffy. Then add sugar, 1 heaping tablespoon at a time, beating for 30 seconds after each addition. Then beat the mixture for 2 minutes. Add the eggs, one at a time, beating well with each addition. Add flour, salt and baking powder to mixture but do not mix just yet. Add the milk all at once and then mix thoroughly until well blended. Gently stir in cherries. Pour into prepared pan. Bake in a 300° F degree oven for about 1 1/4 hours or until golden in colour. Let stand for 10 minutes before unmolding. Turn out on wire rack to cool. If using loaf pans reduce baking time accordingly.

NOTES: I use “Imperial” hard margarine that has been left out to warm up. Do not use soft spreadable margarines. The best place to get good almond paste is the Dutch Bakery in Victoria, but any good bakery should be able to supply you with a 500 ml size package. Note: There will be a bit left over.

Cherry Almond Pound Cake Submitted by Shirley Waldon

Preparation time: 30 minutes Cooking time: 1.25 hours Makes: 16 servings • 3/4 cup butter or hard style margarine** • 1 1/8 tsp almond extract • 1 cup white sugar • 2 1/ 4 cups all-purpose flour • 1 tsp baking powder • 2 cups diced almond paste ** • 1 tsp vanilla extract • 3 eggs • 1 tsp salt • 3/4 cup milk • 1 large (520 g) container of whole red glazed cherries – cut in half

It is sometimes hard to find large containers of glazed cherries but most stores carry them starting in October/November for the holiday cooking. Or you could buy 2 small ones. After cutting the cherries in half, I coat them with about 1/4 cup of flour. As this cake takes a lot of prep time, I generally dice up the almond paste and cut up the cherries (as well as dust them with flour) the night before. Then I grease and flour the bunt pan and stick it in the fridge until just before I ready to start making the cake. Then I take the pan out of the fridge and sit it on top of the stove to warm up. Prior to unmolding the cake, lightly spray the wire rack with non-stick cooking spray. This way the cake won’t stick to the rack after it has cooled. This cake freezes well. Simply wrap it a few times with plastic wrap and then place it in a 9” x 9” airtight container or freezer bag. An easy way to cut it is with a bread knife while the cake is still slightly frozen

October 8, 2019 | READER RECIPES 11

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