I love coleslaw – especially when served on a pulled pork sandwich (made by Don, of course) and with burgers. This is a really nice one, so give it a try.
- 1 head of green cabbage
- 1 cup mayonnaise (not salad dressing)
- 1 cup sour cream
- 1 tsp. mustard
- 1 tbsp. lemon juice
- 1 tbsp. sugar
- 1 cup of drained well crushed pineapple
- 1/2 cup toasted sesame seeds
- salt and pepper to taste
- 2-4 drops hot sauce (to taste)
Peel the outer leaves off the cabbage and throw away. Shred the cabbage and place in a large bowl, making sure to remove the core.
Mix together the mayonnaise, sour cream, lemon juice, mustard, sugar and hot sauce. Set aside.
Drain the crushed pineapple well and add to the cabbage.
Toast the sesame seeds.
To serve: Add the pineapple to the cabbage and pour the dressing over the top. Mix well making sure it is all blended. Add the sesame seeds and stir in. Cover and chill in the refrigerator for at least 4 hours, before serving. If there is any excess liquid in the bowl when ready to serve, simply drain off.
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.
Blueberry Custard Tarts
I bought some fresh blueberries on Sunday and was pondering what to make. I made fresh blackberry muffins this morning for our workers in the bathroom (changing tub for shower) and they need their energy. So…… of course, tarts.
- Make the pastry of your choice (or store bought if you can’t ).
- 3 eggs
- 2 cups sugar
- 1/2 cup flour
- 1/3 cup evaporated milk
- 2 tsp. vanilla
- 1 tbsp. lime juice
- pinch of salt
- 5 1/2 cups blueberries
In a large bowl whip the eggs and add the sugar, flour, milk, vanilla, lime juice and salt, mixing well. Gently fold in the blueberries. Pour in the tart crusts.
Topping
- 1/2 cup flour
- 1/4 cup packed dark brown sugar
- 1/4 cup cold butter
- I tsp. grated lime zest
In a small bowl, combine the flour, lime zest and sugar mixing well. Cut in the cold butter until crumble. Sprinkle over each tart and bake for 25-35 minutes in a 350 oven. Cool on a wire rack.
The Painter’s Guacamole
I am calling this as a tribute to the raves our painters made when we gave them a ‘taste’. They kept up with their raves and he gave them a few more chips with the guacamole on top. Then it turned out that Don gave it to them when they stopped for lunch along with a plate of tortillas. Amen. All gone in a heartbeat. Yeah, we got some too!
- 3 ripe avocados
- 1/3 cup coffee cream
- 1/4 cup mayonnaise
- 1/2 tsp. grated lime rind
- 1 1/2 tbsp. lime juice
- 1 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 2 tsp. cumin
- 1 tsp. crushed coriander
- 1/8 tsp. cayenne
- 1 tsp. dried oregano
- 1 large plum tomato, seeded
Cut the avocados in half and remove pit. Using a spoon scoop out the flesh and place in a blender. Add everything except the garlic, cayenne and tomato and mix until completely smooth. Stir in the chopped, seeded tomato, garlic and cayenne. Season to taste if needed. Scrape out the bowl and stand back. The stampede from everyone will spin you like a top!
Good For Your Eyes Cheesecake
Well, my mother tried for years to tell me carrots were good for your eyes and this one, my cheesecake lovers, will do just that. It is a ‘carrot/ginger’ cheesecake. Here we go.
Base
- 2 cups graham crackers crumbs
- 1/4 cup brown sugar
- 1/3 cup melted butter
- pinch of cinnamon
In a small bowl stir the crumbs, sugar and cinnamon until combined and add the butter, mixing well. Press into the bottom of a 9 inch springform pan and up the sides by about 1 1/2 inches. Set this on a baking sheet and bake for about 7 minutes in a 350 degree oven. Cool on a wire rack and continue on with the filling.
Filling
- 3 pkg. of softened cream cheese (not the light kind)
- 1 cup of sugar
- 1/4 cup of brown sugar
- 3 eggs, lightly beaten
- 1/4 cup heavy whipping cream
- 2 tbsp. cornstarch
- 1 tbsp. sour cream
- 1 1/2 tsp. pure vanilla extract
- 1 tsp. lemon juice
- 1/8 tsp. cinnamon
- 1/4 cup candied ginger, finely, finely chopped
- 1 1/3 cup of cooked and pureed carrots
In a large mixing bowl, cream together the cream cheese and the sugars until smooth and no lumps. On a low speed, add the eggs beating until incorporated. Add the cream, cornstarch, sour cream, vanilla, cinnamon, ginger bits and lemon juice. Fold in the carrots.
Pour this onto the baked crust. Place the pan in a double thickness of tin foil and securely wrap around the pan. Place in a larger pan and add about 1 inch of hot water to the larger pan. Bake at 350 degrees for approximately 1 hour. Check it at the 50 minute mark to see how it is coming along. You want this to be ‘just set’.
Crumble Topping
- 1 cup graham crumbs
- 2 tbsp. brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 cup butter, melted
Combine this all together and sprinkle over the entire cake surface, and bake a further 6-8 minutes. Carefully remove the cheesecake pan from the larger pan and set out on a rack to cool for 10 minutes. Run a knife around the edge of the pan to loosen it and then cool for an hour longer.
You MUST refrigerate this overnight before trying to gobble it up. The wait make the difference and you won’t be sorry you waited, I promise you.
Vegetables in Potato Shells
Back in October while we were in Edmonton, my cousins got together and we shared a lovely dinner prepared by the leader of the pack, Carrol. The dish was so tasty I had to ask for the recipe was this one.
Shells
- 4-5 potatoes, peeled and cut up
- 1/4 cup cream
- 2 large eggs, lightly beaten
- salt and pepper to taste
- large dollop of butter
Cook the potatoes completely in water. Drain and mash well with the remaining ingredients to make it smooth. On a parchment lined baking sheet, make 8 mounds and, with a small spoon, form into shells about 1 1/2 – 2 inches high and sides about 1/2 inch thick. Spray the shells lightly with a cooking spray and bake in a 375 degree oven for about 35-40 minutes until lightly browned.
Filling
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 cup chopped broccoli
Cook in water in medium saucepan for about 4 -5 minutes. Drain well.
Now add:
- 1 cup milk
- 1/2 cup cream
- 3 tbsp. flour
- pinch of salt and pepper
- 1 tap. chicken bouillon powder
- pinch of paprika
In a separate saucepan, stir the flour and liquids together until completely smooth (no lumps) Add the remaining ingredients, cooking until it comes to the boil and thickens. Stir in the vegetables, Heat through and spoon in the hot shells.
Everyone will ask what the recipe is. You can tell them if you wish. Serve with your favourite protein, salad and rolls. YUM!
July Celebration Cobbler
Okay, July 1, Canadians celebrate Canada Day and July 4, our American friends, celebrate July 4 so….I decided this would work for both sides of the border (with one adjustment).
- 1 1/2 cups fresh cranberries
- 1/2 cup dried red cherries
- 1/2 cup fresh blueberries (if American or you just want to)
- 1/2 cup water
- 2/3 cup sugar
- 3 tbsp. flour
- 2 lbs. large plums, pitted and cut into chunks
- 1 1/2 cups flour
- 1/2 cup regular rolled oats
- 2 tbsp. packed brown sugar
- 1 1/2 tsp. baking powder
- pinch of salt
- 1/2 tsp. cream of tartar
- 6 tbsp. butter
- 1/2 cup milk
- half and half cream for brushing
In a large skillet, combine the cranberries, cherries and water. Stir in the sugar and 3 tbsp. flour, Cook and stir over a medium heat until hot and bubbly. Stir in the plums and set aside.
Preheat oven to 375 degrees. In a large bowl, combine the flour, oats, brown sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the milk all at once.
With a fork stir this until just moistened. Fold and press together until it all comes together.
Pour the fruit mixture into a 9 inch deep pie plate, and take portions of the flour mixture and make small flattened ‘balls’ and lay atop the fruit. Brush the dough with the cream and sprinkle additional brown sugar over.
Bake about 40 minutes until it becomes golden brown and bubbly. Perhaps during the last 10-15 minutes of baking time, you should cover lightly with foil so it doesn’t burn.
Let cool at least 30-45 minutes before serving. Serve with cinnamon whipped cream or the best vanilla ice cream you can buy *Chapman’s.
Butter Rubbed Lamb Chops With Fig Aioli
This is a great combination and brings a new ‘zip’ to lamb.
- 4 lamb chops
- 4 oz. butter, room temperature
- Gourmet seasoning (1 tsp. each of oregano, garlic, thyme, basil) divided in two
- 1 tbsp. fig preserves
- pinch of fresh ginger, grated
- 1/2 tbsp. soy sauce
Set the barbecue temperature for 450 degrees. In a small bowl, mix all the ingredients, using 1/2 of the spice mix (except lamb chops) and, with the back of a ladle, generously rub half of it on one side of the lamb chops.
Place the lamb, butter side up on the grill for 2-3 minutes. This will depend on the thickness of the chops. Flip them over and run the remaining butter on the chops. Grill until internal temperature reaches 135 degrees F.
Fig Aioli
- 3 tbsp. Dijon mustard
- 3 tbsp. mayonnaise
- 1 tsp. turmeric
- 2-3 tbsp. fig preserves
- small pinch of cayenne pepper
Combine all the ingredients and mix very well.
A nice Merlot or Pinot Noir would go well with these. Serve with smashed baby potatoes and a fresh salad. YUM!
Peanut Butter Tart
This is soooo simple and yet I am unable to make it for my friend and granddaughter. Sorry guys but it IS good.
- 10 graham crackers, broken
- 6 tbsp. unsalted butter, melted
- 3 oz. best quality milk chocolate, plus more for chocolate curls
- 1 3/4 cups heavy whipping cream
- 3/4 cup creamy peanut butter
- 1/2 cup cream cheese
- 1/3 cup sweetened condensed milk
In food processor, place the graham crackers and pulse until fine crumbs form. Transfer to a medium sized bowl and add the melted butter. With a fork fluff these until thoroughly combined.
Place the crumbs in a tart pan with a removable bottom and press the crumbs evenly over the bottom and up the sides of the pan. (hence, the tart form). Place this is the refrigerator while you make the filling.
Fill a large bowl with ice water. Finely chop the chocolate and place in a medium sized bowl. Place 1/2 cup cream in a small saucepan over medium heat and bring to a boil. Pour over the chopped chocolate and set aside for 5 minutes to yield a chocolate ganache.
Whisk together to combine. Set the bowl in the ice bath and whisk until cool. Once cool, remove from the ice bath and whisk the ganache until it is just thick enough to hold its shape (do not over whisk). Spread this in the bottom of the prepared crumb shell, using an off-set spatula. Return to the refrigerator until set.
Combine the peanut butter, cream cheese and condensed milk in a food processor and process until completely smooth. Transfer this to a mixing bowl.
Whip the cream until soft peaks form. Add the cream to the peanut butter mixture and whisk to combine. Spoon mixture into the prepared crust and return to the refrigerator for 2 hours or, better yet, overnight.
To serve, remove from the refrigerator and transfer to a platter 10 minutes before serving. Top the tart with a dollop of whipped cream and chocolate curls you can make with a vegetable pepper.
Seafood Pie
This, my friends, will have you all begging for more. You can change out the lobster for scallops, but the choice is up to you. Read on and then make it up.
- 1 1/2 lb. firm trout fillets
- 3/4 cup white wine (or water, if you choose)
- 1 lb. large shrimp, peeled and deveined
- pinch of Saffron
- 2 tbsp. butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 stalk celery, ribs removed, sliced
- 1 tsp. dried thyme
- pinch of sale and pepper
- 1/3 cup flour
- 3/4 cup whipping cream
- 1/4 cup finely chopped fresh parsley
- 1 can frozen lobster, thawed (or here you can put in scallops)
- 1 1/2 cups cubed peeled golden flesh potatoes
- 1/2 recipe of really flaky pastry (recipe follows)
- 1 egg yolk
Whew! Now cut the fish into 1 inch pieces. In a large saucepan bring the wine and 1/2 cup water to a boil, simmer fish until it flakes easily. Using a slotted spoon, remove to a strainer over a bowl.
Add shrimp to the saucepan, simmer until pink and translucent (about 3 minutes). Add to the strainer.
Strain liquid through a fine sieve to measure 1 1/2 cups. Add water if necessary. Stir in the saffron and cover. Set aside.
In a saucepan, melt butter over medium heat and fry the onion, garlic, celery, thyme, salt and pepper for about 5 minutes; until the onion is softened.
Sprinkle with flour, cook stirring for 1 minute. Whisk in reserved cooking liquid and cream. Bring to a boil gently until thick enough to coat a spoon (5 minutes). Add the parsley and set aside.
Drain the lobster in a sieve, press out all moisture. Remove cartilage from the claw meat. Cut the lobster into bite size pieces and place in a shallow 10 cup casserole. Add the fish mixture and potatoes. Pour in the sauce and gently stir. Let cool.
Brush rim of dish with water and cover with pastry, pressing overhang around the outside.
Mix egg yolk with 2 tsp. of water. Brush 3/4 over the pastry. Roll out any scraps and cut out fish shapes and small circles for air bubbles. Arrange in a decorative fashion and brush over with the egg wash. Cut air vents in top.
Bake in the bottom third of a 375 degree oven until hot and golden in colour. (about 40 minutes).
This makes 9-10 servings.
Really Flaky Pastry
3 cups flour
1 tsp. salt
1/2 cup cold butter cubed
1/2 cup lard, cubed
1 egg
2 tsp. vinegar
ice water
In a bowl, whisk the flour with salt. Using a pastry blender, cut in the butter and lard until coarse crumbs with a few larger pieces.
In the liquid measure, beat the egg with the vinegar and add enough water to make 2/3 cup. Drizzle over the flour mixture, tossing with a fork until ragged dough forms.
Press into 2 discs. Wrap and refrigerate until chilled (a good 30 minutes).
Spiced Duck With Goat’s Cheese Spring Rolls and a Cherry Compote
Big weekend coming up – lots of company arriving and oh, what the heck – summer is on the way as well. Give this one a go. Yes, it is out of your comfort zone (perhaps) but sooooo worth it.
- 4 duck breasts
- 1 pinch each of ground cardamom and star anise (ground)
- zest of half a lime
- 1 tsp. olive oil, plus a little extra
- 1 tbsp. butter
- Spring Rolls, Cherry Compote and Endive Salad (recipes follow)
In a small bowl, combine the cardamom, star anise and the lime zest. Rub this mixture evenly over the duck breasts. Score the duck breasts by taking a sharp knife and just skimming across the fat in a diagonal stroke and then in the other direction to create small diamonds. This will allow the fat to render off evenly, leaving a crisp surface.
In a medium sized fry pan on a low heat, use a small amount of olive oil and fry the duck fat side down. This will allow the fat to render (13-15 minutes). Turn them over, add the butter and cook a further 10 minutes. Once they have reached the desired doneness, remove from the heat and allow to rest.
Goat Cheese Spring Rolls
- 1 cup crumbled goat’s cheese
- 1 celery stalk, ribs removed, sliced thin
- pinch of white pepper
- 4 spring roll wrappers
- 8 spring green leaves
- 1 egg, whisked
- olive oil for frying
Mix goat’s cheese, celery and pepper. Shape into 4 even-sized logs. Lay out the spring roll wrappers, place a log at one corner of the wrapper on the diagonal, top with 2 green leaves. Leave a 1 inch perimeter. Repeat until all 4 wrappers are complete.
Using your fingers, brush with the beaten egg, the outer inch of the wrapper. Fold up the bottom corner over the log and fold in the sides. Roll the wrapper up. Fill a deep frying pan with 1 inch of olive oil. Fry the rolls on a low to medium heat until they turn a golden brown.
Remove to a paper towel to drain until ready to serve.
Cherry Compote
2 cups frozen sour cherries (or fresh if you can buy them)
1 tsp. sugar
1 cinnamon stick
star anise
pinch of salt
splash to a sherry vinegar
Combine all the ingredients in a small saucepan over a low-medium heat and allow to cook down for 10 minutes until the sugar has dissolved. It should be a sauce-like consistency coating the cherries. Remove from the heat and set aside.
Endive Salad
2 tsp. liquid honey
1 pinch of white pepper
1/4 lime, juiced
4 Belgium endives cut into quarters, lengthwise
1/4 cup roasted pistachios, roughly chopped
small handfuls of baby spring green mix
In a small saucepan heat the honey, pepper and lime juice slightly over a low heat. In a mixing bowl combine the honey mixture with the remaining ingredients and toss until the greens are coated.
To serve:
Arrange the sliced duck breast (cut against the grain) into 3 pieces on 4 round plates. Cut the spring rolls in half on an angle and arrange on each plate. Place a spoonful of the compote over the duck breasts and then add the endive salad around. How special is this?
Serve with a wonderful Pinot Noir or a Merlot. The secret here is to chill the wine for 15 minutes then serve. The aroma and taste of the wine is truly enhanced and can stand up to the duck.
Stacked Potato Latkes With Smoked Salmon and Cream
What a delightful appetizer to serve on a special occasion i.e. Easter perhaps?
- 3 medium sized russet potatoes
- 1 tsp. lemon juice
- 1/4 cup finely minced yellow onion
- 1 large egg, whisked
- 1 tsp. minced fresh dill
- 1/2 tsp. grated lemon zest
- pinch each of salt and freshly ground pepper
- 1/2 cup olive oil, plus a little extra
- 1/2 lb. thinly sliced smoked salmon
- 1/2 cup whipped plain cream cheese
- 1 lemon, cut into wedges
Preheat oven to 200 degrees. Place a wire rack on a baking sheet and slide into the oven. Line a plate with a paper towel and set aside.
Peel the potatoes and grate by hand using the larger holes of the hand grater. Transfer to a bowl of cold water with lemon juice as they are grated. Drain really well in a colander and spread out on a large, clean tea towel along with the minced onion.
Roll the towel up jelly roll style and wring out as much of the water as possible. Place in a large bowl and add the egg, lemon zest, salt and pepper.
Using a heavy bottomed fry pan (cast iron?) and heat 2 tbsp. olive oil until shimmering. Working in batches of 4, ladle 2 tbsp. each of the potato mixture into the hot pan, pressing each one into 2 inch rounds. Cook until the undersides are golden (approx. 5 mins.). Gently flip and continue to cook another 5 minutes. Both sides should be golden in colour, crisp and fully cooked.
Remove as they are done and[place on the paper towel to absorb the excess oil. Transfer to the wire rack to keep warm while you continue cooking the other latkes. You should have enough mixture to make 16 latkes.
Stack 4 latkes on each plate, top with 2 oz. of the smoked salmon and a generous dollop of the whipped cream cheese. Garnish with lemon wedges and serve with a crisp cold salad.