Ingredients:
2 packages soft goat cheese, 1/4 cup chopped fresh herbs (such as flat-leaf parsley, tarragon, or chives), black pepper, 1 package plain crackers.
Preparation:
In a food processor, pulse the cheese, herbs, and 1/8 teaspoon pepper until creamy. Serve with the crackers.
Ingredients:
Goulash: 2 Tbsp extra virgin olive oil, 4 cups onions, thinly sliced, 1 Tbsp sugar, 3 garlic cloves, minced, 1 Tbsp caraway seeds, toasted and ground, 1 1/2 tablespoons sweet Hungarian paprika, 1 teaspoon spicy Hungarian paprika, 2 Tbsp minced fresh marjoram leaves, 1 teaspoon minced fresh thyme leaves, 1 bay leaf, 3 Tbsp tomato paste, 2 Tbsp balsamic vinegar, 4 cups chicken stock, 2 1/2 pounds chuck roast, cut into 2-inch cubes (remove excess fat), 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper.
Dumplings: 2 cups cake flour, 2 teaspoons baking powder, 1 teaspoon salt, 3/4 cup milk, 2 Tbsp melted butter.
Preparation:
In a large covered sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute. Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. [Read more…]
Ingredients:
¼ cup (60mL) pine nuts, 1 tablespoon (15mL) olive oil, 1 small onion, finely diced, 1 celery stalk with leaves, finely diced, 1 small apple, finely diced, 1 clove garlic, minced, 1 cup (250mL) Cremini or Shitake mushrooms, finely sliced, 1 tablespoon(15mL) fresh sage leaves, finely diced, ¼ teaspoon (1.25mL) salt, ¼ teaspoon (1.25mL) black ground pepper, 2 slices whole wheat bread, cut into small cubes, 1 turkey breast, approx. 1.75 pounds (750g-1kg), salt & black pepper, culinary Parchment Paper, Culinary Parchment Cooking Bag.
Preparation:
Stuffing:
Preheat oven to 375F (190°C). Toast pine nuts in a pan over medium-low until lightly golden, about 5 minutes. (Watch closely as they can burn quickly). Set aside. In a large sauté pan, heat oil over medium heat. Add onion, apple & celery until lightly golden brown, about 5-6 minutes. Add garlic and mushrooms. Cook 3-4 minutes. Add sage, salt and pepper. Remove from the heat and place in a medium size bowl. Add bread cubes to the vegetable mixture and stir until well incorporated. Set aside. [Read more…]
Ingredients:
2 tablespoons olive oil, 1 onion, chopped, 2 carrots, peeled, chopped, 2 celery stalks, chopped, 3 ounces thinly sliced pancetta, coarsely chopped, 2 garlic cloves, minced, 1 pound Swiss chard, stems trimmed, leaves coarsely chopped, 1 russet potato, peeled, cubed, 1 (14 1/2-ounce) can diced tomatoes, 1 fresh rosemary sprig, 1 (15-ounce) can cannellini beans, drained, rinsed, 2 (14-ounce) cans low-sodium beef broth, 1 ounce piece Parmesan cheese rind, 2 tablespoons chopped fresh Italian parsley leaves, Salt and pepper.
Preparation:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. [Read more…]
Ingredients:
1 cup milk, 1 cup dry bread crumbs, 6 skinless, boneless chicken breast halves – pounded to ¼ inch thickness, salt and pepper to taste, 6 slices cooked ham, 6 slices Swiss cheese, 2 Tablespoons vegetable oil, 1 (10.5 ounce) can condensed cream of chicken soup, ½ cup heavy cream.
Preparation:
Preheat oven to 350 degrees F. Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. [Read more…]
Ingredients:
4 egg yolks, 3 1/2 tablespoons lemon juice, 1 pinch ground white pepper, 1/8 teaspoon Worcestershire sauce, 1 tablespoon water, 1 cup butter, melted, 1/4 teaspoon salt, 8 eggs, 1 teaspoon distilled white vinegar, 8 strips Canadian-style bacon, 4 English muffins, split, 2 tablespoons butter, softened.
Preparation:
Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. [Read more…]
Ingredients:
1 egg, 1 cup milk, 1/4 cup vegetable oil, 1 cup shredded cheddar cheese, 8 bacon strips, cooked and crumbled (use kitchen shears to easily chop bacon), 2 cups all purpose flour, 2 tablespoons sugar, 3 teaspoons baking powder, 1/4 teaspoon salt, 1/8 teaspoon garlic powder, 1/2 teaspoon cracked black pepper.
Preparation:
In a large bowl, beat the egg, milk and oil together. Stir in the bacon crumbles and shredded cheddar cheese. Add the dry ingredients, stirring as you go, incorporating just until blended. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 15-20 minutes until cooked all the way through. Cool for 5 minutes and remove from the muffin pan, placing on a wire rack to cool. Best served when warm.
Ingredients:
1 (14 ounce) can artichoke hearts, coarsely chopped, 1/2 cup green olives, coarsely chopped, 1/4 cup feta cheese, grated, 1/4 cup parmesan cheese, 2 cloves garlic, coarsely chopped, 2 teaspoons capers, coarsely chopped, 2 tablespoons olive oil, 2 tablespoons lemon juice, oregano, salt and pepper to taste.
Preparation:
Pulse everything in a food processor until it reaches the desired consistency. Serve on toasted bread with grilled tomatoes and Prosciutto.
Cheese spread with walnuts
To cream cheese, add coarsly chopped walnuts. Refrigerate to blend flavors for at least 8 hours or so.
Cheese spread with shrimps
cream cheese, 1 can shrimp, 1 tablespoon instant minced onion
Mix the cheese with 1 can (about 4 to 6 ounces) of tiny shrimp that has been rinsed and drained, then add 1 tablespoon of dehydrated onion flakes. Mix together well. Set sit in fridge for at least 4 hours. [Read more…]
Ingredients:
1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick, 1 sliced medium onion, 3 chopped green onions, 4 cloves of minced garlic, ½ ts minced ginger, 1 chopped green chili pepper (optional), 1/3 cup hot pepper paste, 2 tbs hot pepper
flakes, 2 tbs natural brown sugar, 1 tbs soy sauce, ½ ts black ground pepper, 2 ts of sesame oil.
Preparation:
Heat up the pan over high heat. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. [Read more…]