- This is a French Canadian dish and my husband says it is wonderful. Take it from me, if he says it, then it is. It is really a great pub food.
This will serve 10 – great for family dinners or potluck dinners.
- 3 lb. ground lean pork
- 1 lb. ground beef
- 1/2 lb. ground salt pork
- 1/4 cup finely chopped onion
- 1 cup fine dry bread crumbs
- 2 eggs
- 1 cup milk
- 1/2 tbsp. salt
- 1/2 tsp. pepper
- 1 tsp. dry mustard
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/4 tsp. cloves
- 1/2 cup flour
- 1/4 cup cooking oil
- 3 large sprig celery leaves
- 8 cup boiling water
- 1/2 cup browned flour * see note
- 1 tsp. salt (approximately)
In a large bowl combine the meat, onion and bread crumbs. Beat the eggs, milk, salt and pepper, nutmeg, cinnamon and cloves together with a fork. Add the meat and mix really well.
Shape into golf ball size meatballs. Roll the meatballs in the 1/2 cup flour to coat completely.
Heat the oil in a very large saucepan. Brown the meatballs, a few at a time. Do not crowd the pan. Drain the fat when all the meatballs have been browned.
Return all the meatballs to pan and add the celery leaves and hot water. Bring this to a boil.
Combine cold water and browned flour in a jar with a tight lid (make sure) and shake until totally blended. Gradually add this to the boiling liquid in the pan stirring constantly. Turn down the temperature, cover and simmer for 2 hours.
Taste the gravy and add salt as needed (1 1/2 tsp. is about right)
Note
- To brown flour, put in a fry pan, turn on medium heat and constantly stirring until it turns a golden colour – do not burn.
Don says this is a very rich dish. Serve with small boiled potatoes and, of course, French bread.
Potatoes Anna
These are absolutely lovely and delicious. The suggestion of these makes my mouth water.
- 2 lbs. Yukon gold potatoes
- 1/2 cup melted butter
- 1/4 cup grated onion
- salt and pepper
Peel potatoes and slice paper thin. Generously butter a pie plate or muffin tins. Arrange the potatoes by overlapping each slice around the sides of the dish to form a firm wall. Cover the bottom with overlapping slices and then lightly brush with the butter, grated onion, salt and pepper. Repeat the layers until all ingredients are used.
Cover lightly with tin foil and bake at 400 degrees for 30 minutes. Remove the foil and bake another 30 minutes until the top is well browned. Remove from the oven and unmold.
This will make 6 servings.
Warm Pear Salad
- Looking for a salad that will really make you a wonderful Hostess – here we are!
- 2 Bartlett pears, ripe but still firm
- 1 tsp. olive oil
- 1 tsp. honey
- 1/2 tsp. dry mustard
- pinch of salt
- pinch of freshly ground pepper
- 1/4 medium red onion, thinly sliced in rings
- 2 heads of baby spinach, stems removed
- 1 /2 bunch watercress, stems removed
- 1/4 lb. Roquefort cheese, crumbled
- 1 1/2 tsp. fig balsamic vinegar
Cut pears in quarters and peel, core and cut each quarter in 1 inch pieces and place in a bowl. Set aside.
Whisk together the olive oil, honey, dry mustard, salt and pepper until combined. Carefully toss with the pears.
Place a medium fry pan over a medium heat and add the pears and onions, cooking until the pears a golden brown and the onions are slightly wilted. (approximately 3 minutes).
Transfer the pears, onions, and any juices in a bowl. Add the spinach, watercress, cheese, fig balsamic vinegar and gently toss.
Serve this warm with a crusty roll, glass of the grape and what a wonderful beginning to a special dinner.
Veggie Coleslaw With Poppy Dressing
This is not the usual cabbage coleslaw but made with real vegetables done differently.
- 3 tbsp. creme fraiche ,(make your own, it is best)
- 1 1/2 inch piece fresh ginger, peeled and grated
- 2 1/2 tbsp. fresh orange juice
- 1 scant tsp. poppy seeds
- salt and pepper to taste
- 2 small carrots
- 4-5 radishes
- 1 small bulb fennel (about 1/2 pound)
- 1/4 pound green beans, trimmed
In a small bowl whisk together the creme fraiche, ginger, orange juice and half of the poppy seeds. Season to taste. Refrigerate until using.
Peel and julienne the carrots. Slice the fennel crosswise and as thinly as possible. Cut the beans in half and then lengthwise. Trim the radishes and thinly.
Combine the vegetables in a medium bowl and toss with the dressing immediately before serving. Garnish with the remaining poppy seeds.
Note: To make your own creme fraiche take 2 tbsp. buttermilk and 1 cup of cream. Mix together well in a glass container and cover with plastic wrap.
Sit on counter for two days without touching. Stir well before covering and refrigerate for up to 10 days. Voila! You made your own. Use it often even as a garnish with apple pie or soups.
Very versatile.
Coconut Rice With Fresh Ginger
Thinking of having seafood or trout for dinner and don’t what to have with it? This coconut shrimp will make you think of sand, sun and the ocean.
- 1/2 cup shredded coconut (sweetened)
- 1/2 cup finely chopped shallot
- 1/2 tsp. finely chopped jalapeno pepper
- 2 tsp. minced fresh ginger
- 1 tbsp. olive oil
- 2 cups basmati rice
- 1 tbsp. white rum
- 1 tsp. salt
- 3 1/2 cups unsweetened coconut milk mixed with 1 cup water, making 4 1/2 cups total.
- 3 tbsp. fresh lime juice
- 1 tbsp. grated lime rind
Spread the coconut in a small fry pan and toast over the heat stirring until a golden brown. (about 5 minutes). set aside to cool.
In a heavy saucepan saute the shallot, jalapeno and ginger in the oil over a medium heat, stirring frequently until the shallots are soft. Add the rice a cook for about 2 minutes longer. Add the rum and boil for 5 minutes to burn off the alcohol.
Stir in the salt and 3 1/2 cups of coconut milk; bring to a boil and reduce heat to lowest possible setting. Simmer for 20 minutes. Add the remaining coconut milk, lime juice and lime zest. Cover and cook for 20 minutes more until rice is tender.
Serve immediately, garnishing with the toasted coconut.
Fresh Pineapple, Jicama and Avocado Salad
I get it – deck time is around the corner and it is always a treat to put out a salad no one has made before and this is really nice one to make.
- 3 tbsp. fresh lime juice
- grated lime peel
- 1 tsp. white rum
- 2 tsp. honey
- pinch of salt
- pinch of ground pepper
- 3 tbsp. olive oil
- 1/2 pineapple, skin and core removed, flesh cut in 1/2 inch cubes
- 1 lb. jicama, skin and core removed, flesh cut into 1/2 inch cubes
- 2 ripe avocados (about 8 oz. each)
- 1/4 cup cilantro, coarsely chopped (optional)
- 1 butter lettuce, leaves washed, dried and separated.
Dressing
Whisk together the lime juice, rum, honey, grated lime peel, salt and pepper together adding the oil, whisking to combine. Set aside.
Finishing the Salad
Combine the pineapple and jicama chunks in a small bowl. Add the dressing and toss well. Set aside.
Carefully slice the avocados lengthwise and twist to open. Remove the pit and skin and slice each half in half again. Arrange 2 of the quarters on a couple of lettuce leaves on the bottom of 4 serving plates.
Add the cilantro (if using) to the pineapple mixture and toss to combine. Spoon over the avocados, serving immediately with warm, fresh rolls.
No Bake Pumpkin Pie With A Difference
I love pumpkin pie that is baked but this might be one to try and see what raves you get.
- Graham crust – ready made or make your own.
- 1/4 cup caramel ice cream topping plus 2 tbsp. for the topping
- 1/2 cup chopped pistachios, plus more for the topping
- 2 pkgs. of Vanilla Instant pudding
- 1 cup cold whole milk
- 1 cup pure canned pumpkin (not pie mix)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 1/2 cups whipping cream, whipped and lightly sweetened
On the bottom of the cracker crust, drizzle 1/4 cup of the caramel topping, and sprinkle with 1/2 cup of the pistachios.
Whisk the pudding mixes, milk, pumpkin, cinnamon and nutmeg together until smooth. Stir in 1 cup the whipped cream and now spoon into the prepared crust. Refrigerate until set (1 hour approx.). Top with the remaining cream, nuts and caramel sauce.
Oh my goodness! This is one delicious dessert.
Super Bowl Starter Dip
Everyone is coming over on Sunday and you are frantically looking for something a little different to start the game with. Let me help you
- 1 1/2 cups Marscapone cheese
- 4 oz. Philadelphia Cream Cheese, softened
- 1 tbsp. butter
- 1 cup sauted spinach or kale (or mix the two together)
- 1/4 cup grated Asiago Cheese, and more grated for sprinkling
- olive oil
- 1 garlic clove
- 1 baguette
- crackers
Mix together the two cheeses until smooth. Set aside.
In a fry pan. add 1 tbsp. butter and saute the spinach and kale until soft. Sprinkle a 1/4 cup topping of Asiago cheese and stir in. Let cool.
Cut the baguette in half, lengthwise and brush with the olive oil and rub the surface with the garlic to leave just a hint of garlic. Bake in the oven until warm and remove.
Cut into 1/4 inch thick pieces and serve with the dip. On a separate plate, arrange different crackers and a small spoon for a choice of eating vessel.
With the cold beverages and this dip you are off to a good time and watching the game with friends is key.
Go team go!