Rhubarb Meringue

As previous B & B owners  we try to find different ways to present all kinds of dishes. Here is one to try.

 

  • 2 cups plus 4 tbsp. flour
  • 2 cups plus 7 tbsp. sugar
  • 2/3 cup butter
  • 5 cups diced rhubarb
  • 1 cup whipping cream
  • 4 eggs, separated
  • pinch of salt

Prehreat oven to 350 degrees. Mix together 2 cups of the flour, 2 tbsp. of sugar and the butter and press into a 13 x 9 inch baking pan. Prick crust with a fork and bake for about 10 minutes.

Mix together the rhubarb, cream, egg yolks and salt with 2 cups of sugar and the remaining flour andpoour over the crust. Bake for 45 minutes.

To make the meringue, beat the egg whites until foamy and while beating, add the remaining sugar, a little at a time. Beat until stiff peaks form. Spoon over the rhubarb mixture and bake for about 8-10 minutes or until lightly browned.

As I was typing this, I remembered we are hosting a dinner in 3 days. This would make a wonderful change of pace. Yummy.

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Oktoberfest Sausage Dinner

This is the time to start thinking about a nice dinner to serve while celebrating.

  • 1 tbsp. of olive oil
  • 2 lbs. of your favourite sausage (Bratwurst etc.)
  • 3 small red onions (about 1 lb. or so)peeled and sliced into 1/4 inch rounds
  • 1  1/2 lbs. fresh thyme leaves
  • salt and fresh ground pepper to taste

Heat oven to 350 degrees. Place a large saute pan over medium heat. When hot, add the oil and sausages, pricked every few inches with a knife point and cooked until browned. Turn the sausages over, and again, prick as you did the first side and cook until browned. This should take about 10-15 minutes, depending on the size of the sausage chosen.

Now, transfer the sausage to a baking pan and place in the oven, leaving the fat in in the pan and add the onions and stir. Add 1/2 cup water and scrape up all the brown bits in the bottom of the pan and cook for about 18 minutes.  Add another 1/2 cup of water if the pan becomes really dry. These should be cooked for about 15-18 minutes.

Remove the lid and stir in thyme. Season with salt and pepper and add the sausage on top.

Serve this with sauerkraut and rye bread. Could be fun! Oh yeah, almost forgot the beer…lots of beer.

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Beef Bourguignon

This is the very best  you will ever taste…I think you will agree with me when you make it yourself.

  • 8 slices of bacon
  • 2 lbs.  beef -inside round roast, cut into bite size chunks
  • 1/4 cup olive oil
  • 4 onions, thinly sliced
  • 2 tbsp. flour
  • 1 bottle red Pinot Noir
  • 1 litre of beef  broth reduced by half in another sauce pot
  • 4 carrots cut into 1 inch pieces
  • 2 tbsp. tomato sauce
  • 1 garlic clove
  • 1 bouquet garni
  • bag of  pearl onions (blanched and peeled)
  • a little chopped flat parsley
  • salt and pepper

Cut the bacon in short narrow strips and in a large, heavy bottomed pot, fry until crisp. Remove bacon and bring fat to high heat. Season the meat with salt and pepper. Add the meat in batches NOT all at once, and sear on all sides until it is well browned (not grey). If you dump too much meat all at once,  it becomes too crowded and you won’t get the same colour.

Sear the meat, a little at a time, removing it and setting aside at it finishes. When all the meat is done, add the sliced onions to the pot.  Lower the heat to medium high and cook until the onions are soft and a golden brown (about 9-10 minutes). Sprinkle the flour and add the tomato paste and continue cooking for another 4 minutes, stirring it occasionally.  Add the wine and the broth. With a wooden spoon, scrape the bottom of the pot and loosen the good ‘bits’.  Bring to a boil.

Return the meat to the pot but first remove the onions from the broth and discard. Add the carrots, garlic and bouquet garni. Bring to a boil and reduce to a gentle simmer and cook for another 2 hours or until the meat is really tender (breaks with a fork).

**Note: This is important….the liquid should be one-third more than the meat. You may have to thicken it a little with corn starch or add water, depending on the consistency you desire.

Check this every 15 minutes, stirring to scrape the bottom of the pot and making sure it is not sticking or burning. Skim off any foam or ‘scum’ off the top. When done, remove the bouquet garni, add the chopped parsley and pearl onions. Let cool completely and refrigerate over night.

Next day, while steaming baby potatoes, re-heat the meat dish so it is hot, add some fresh baked dinner rolls (to sop up the gravy). Add a few friends , a fresh colourful crab salad (on this site), a bottle of Pinot Noir and Voila! a successful party. Enjoy!

 

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Crusted Potato Gratin

As part of the entree from the Hester Creek Cooking Class Dinner, these were prepared and served. These are yummy, yummy, yummy.

  • 6 medium red flesh potatoes, peeled
  • quart of half and half
  • 1 cup Swiss Gruyere cheese
  • 1/2 cup Parmigiano Reggiano cheese
  • Fresh Thyme/Italian Parsley/ Sage
  • 1 tbsp. nutmeg
  • pinch of salt and pepper
  • 4 slices of bacon, diced and fried crisp

Peel potatoes, tie the thyme, parsley and sage in cheesecloth and tie up, placing in the pot with the potatoes and cook in cream until almost cooked. Drain and add the crisp bacon.

In a 9 x 13 inch baking dish, slice the potatoes and layer them out, add the cheese and sprinkle the Parmigiano over the top. Bake in the oven until the cheese melts and a light golden crust appears on top.

When preparing to serve, use a wide mouth dessert bowl or 3 inch round cookie cutter. What we saw was almost like a salmon can size and cut out circles. Carefully transfer to the plates. Looks so cool!

Thanks Chef Gillespie.

 

 

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House-Made Caesar Salad, Sun-dried Tomatoes and….

Chef Gillespie from Hester Creek Winery served this Caesar Salad and everyone gobbled it up. All you could hear was ooooh and ahhhh. My husband had almost two helpings and I will explain later.

  • 4 cloves minced garlic (without salt)
  • 1 tbsp. capers
  • 1 tbsp. diced anchovy
  • 2 tbsp. Worchestershire sauce
  • 1 tbsp horseradish
  • 3 egg yolks (then he added 2 more)- there was 11 of us
  • 1/4 cup olive oil
  • fresh lemon squeeze
  • 1/4 cup sundried tomatoes, sliced
  • Parmigiano Reggiano, shaved for garnish
  • Romaine Lettuce (washed and spun dry)

With your salad plates laid out on the counter, break off whole leaves of the lettuce (outside ones discarded of course), and lay a couple on the plate.

Mix the ingredients together and with a fork, drizzle over the lettuce leaves. Add a sprinkle of the sundried tomatoes and Parmigiano Shavings.

No croutons were used here.

Now, I couldn’t eat this, the amount of eggs were more than I could take. Don always uses a scoop of sour cream to lighten (whiten, if you will). No slam here, I have never been able to eat a Caesar Salad in an up-scale restaurant just for that same reason.

As I said, everone else loved it. I gave mine to Don and took his plate. Everyone was so into their own, no one noticed. Try it you will probably like it as well.

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Baked Sesame Crusted Pacific Halibut

The halibut recipe goes with the succotash recipe of yesterday. The combination of the two dishes is so great you will make it more than just a few times.

 

Enough fillets for the number of people to be served. Massage the fillets with a lemon olive oil (bought, not just lemons and olive oil),

Sprinkle the fillets with sel de Mer and pepper

Sprinkle black sesame seeds over the top of the fillets
.

Place on an oiled cookie sheet in a very hot oven 425 degrees for no more than 5 minutes.

Now for the plating……have generous serving of the succotash on a plate and gently spread it out just a tad…..set the fillet on top and add a slice of lemon on the side.

VOILA! It is superb as an appetizer (we had it this way) or add to the sides being served and make it an entree.

Thanks Chef Gillespie of Hester Creek Winery….what a delight this dish was.

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Faux Cauliflower Souffle

This is yet another recipe for a tasty vegetable to serve even the most critical foodie. I know………

  • 1 medium cauliflower, cut into small pieces
  • 3 tbsp. butter
  • 2 tbsp. flour
  • 1 1/2 cups cream
  • 2  1/2 cups shredded Swiss cheese
  • dash of dry mustard and Worchestershire sauce
  • 2 eggs, well beaten

Grease a 10 x 6 inch dish and set aside. In a saucepan, cook the cauliflower for about 12 minutes or until tender and drain well. Set aside.

In a small saucepan, melt the butter and gradually whisk in the cream. Cook, stirring constantly until it thickens and begins to boil.
Immediately remove from the heat.

Stir in the mustard and Worchestershire sauce. Add the cauliflower and beaten eggs. Pour into the prepared dish.

Bake in a 325 degree oven for about 30 minutes or until the centre is firm to the touch. Serve immediately with your favourite meat and potatoes or noodles or rice.

This is yummy.

 

 

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Broccoli With Creamy Lime Sauce

Have to keep eating our greens and this is a nicer way to bribe the kids. Right? Of course…..

 

  • 1 bunch broccoli, well trimmed and cut into small stalks
  • 2 tbsp. butter
  • 1 cup heavy cream (but of course)
  • 1 egg yolk
  • pinch of salt and pepper
  • 1 tbsp. lime juice (fresh, if possible)
  • 1 tsp. grated lime peel

Cook broccoli in boiling water or steamer until tender-crisp. Drain well and keep warm.

To make the sauce, melt the butter and gradually stir in the cream. Bring this to a boil, stirring constantly and allow to boil gently for about 5 minutes to reduce the cream.

Stir in a small amount of cream to the egg yolk. Now return the egg mixture to the saucepan. Stir in the salt, pepper and lime juice. Cook, stirring constantly for about 2 – 2  1/2 minutes over very low heat.

Pour over the broccoli.

Now I ask you…..did everyone lick their plate? Of course, you won’t tell.

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Almond Cream Cheese Cake

This is really nice in flavour and texture. A little different ‘secret’ ingredient makes the difference.

 

  • 2 1/4 cups flour
  • 1 cup sugar
  • 3/4 cup cold butter
  • 1 tsp. cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp. baking soda
  •  pinch of salt
  • 3/4 cup sour cream
  • 2 eggs
  • 1 can Solo Almond Cake and Pastry filling (secret ingredient)
  • 8 oz. softened Philadelphia cream cheese
  • 1 cup blackberry jelly (strained jam will do)
  • 1/2 cup slivered almonds

Preheat oven to 350 degrees. Grease and flour a 10 inch springform pan.

Combine the flour and 3/4 cup of sugar until well blended.  Grate the butter into this and mix until it resembles coarse crumbs. Reserve  1 cup of this mixture and set aside.

To the remaining mixture, add the cinnamon, baking soda, baking powder, salt, sour cream, 1 of the eggs and the almond filling.  Blend this really well. Spread this mixture carefully over the bottom and approximately 2 inches up the sides of the pan.

In a bowl, combine the cream cheese, remaining sugar and the other egg, , blending  well so that there are no lumps.  Spread this mixture over the batter in the pan.

Spoon the jelly/jam over the cream cheese filling and carefully spread the reserved crumb mixture over the surface and sprinkle with the almonds.

Bake this for about 1 hour until the filling is set and the crust is golden.  Cool at least 20 minutes before trying to remove the pan.

Let everyone just try to guess the fantastic flavour…yeah I know almond, but there is almond and then there is almond.

 

 

 

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Lunch on the Run Martini

My husband’s oldest son says I never put on a real martini.  This one is for you and let me know how you like it. I promise this one won’t hurt….private joke, hey Trev.

 

  • 4 partsGrey Goose Vodka
  • 1 part Dry Vermouth

In a shaker filled with crushed ice, shake really well and strain into a chilled martini glass.

Now for the lunch part…..garnish with a Kalamata olive, a green olive, a cocktail onion and a cucumber slice. Who says I’m not looking after you.

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Peachy-Keen French Toast

Another way to present french toast. This time, of course, with fresh peaches when they are ready this summer and with this recipe, you will be ready to go ahead.

 

  • 6 peaches, peeled and sliced into wedges
  • 1 cup dark brown sugar
  • 1/2 cup butter
  • 2 tbsp. water
  • 1 loaf French bread (12-14 slices)
  • 5 eggs
  • 1 cup milk plus 1/2 cup cream
  • 1 tsp. pure vanilla

Heat sugar and butter on medium-low until dissolved;  add the water and continue cooking until this becomes thick and foaming.  Pour  into a prepared 13 x 9 inch baking dish and cool for 10 minutes or so.

Place the peaches on the cooled caramel sauce and cover with bread, making sure to fit the pan.

In a blender, add eggs, milk and vanilla until mixed,  Pour over the bread, cover and refrigerate overnight.

Remove from the fridge at least 3/4 hour before baking. Bake in a 350 degree oven for 40 minutes.  If this browns too fast, loosely cover with foil for the last 10-15 minutes.  Serve this warm with warmed peach syrup. Homemade, of course.

Nothing can be better than sun-kissed peaches just picked off the tree…mmmm

 

 

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Three Cheese Scones

Another great addition to a breakfast of eggs, bacon and juice. You could also serve these at lunch with a salad. They are truly yummy.

  • 1/2 cup Emmental cheese
  • 1/2 cup Balderson ‘s 5 year aged cheddar
  • 1/2 cup grated fresh Parmesan cheese
  • 1 whole egg
  • 1 egg, separated
  • 1/2 cup light cream
  • 2 cups flour
  • 4 tsp. baking powder
  • pinch of salt
  • 1/4 cup very cold, unsalted butter

Preheat oven to 425 degrees. Mix the Emmental and cheddar cheeses and only 1/4 cup of the Parmesan cheese in a large bowl.

In a small bowl, beat a whole egg, egg yolk and cream until well blended.  In a food processor mix the flour, baking powder, and salt.  Grate the cold butter into the flour.  Add this to the cheese mixture and mix together.

Add the egg mixture all at once and stir with a fork.  Press the dough into a ball and knead gently on a floured surface up to 10 times.

Roll into a circle 1/2″ thick.  Place on a parchment covered pan and score the surface into 12 wedges. Brush with the egg white and sprinkle the remaining cheese over the top.  Bake 12-15 minutes.

Serve warm with butter, scrambled eggs, sausages or bacon and enjoy.

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