tag:blogger.com,1999:blog-83230694171656180862024-03-13T00:19:11.717-07:00Zanne's KitchenA day to day look into my life as I strive for ultimate perfection in the kitchen.Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-8323069417165618086.post-80354622764880263672010-02-01T18:41:00.000-08:002010-02-01T18:57:41.823-08:00Avocado, mango and pineapple salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjpnGHfuTCtyo5-xxUbAEI-o1OIZt7B7_kBL8EHbbyRkBtr5kW_qwdtj7i9_KUt6rcRul9YxD4ok-yrxvFgeKjGrWCyh6SwZLepNsfwbnZj51OW3NiHFl3gs5rJo0LHCwHqsnMIpKgW8g/s1600-h/001.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433474754645253570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjpnGHfuTCtyo5-xxUbAEI-o1OIZt7B7_kBL8EHbbyRkBtr5kW_qwdtj7i9_KUt6rcRul9YxD4ok-yrxvFgeKjGrWCyh6SwZLepNsfwbnZj51OW3NiHFl3gs5rJo0LHCwHqsnMIpKgW8g/s320/001.JPG" /></a><br /><div>This salad looked really pretty and was very flavourful... it went well with the Caribbean theme.</div><br /><div></div><br /><div>Ingredients:</div><br /><ul><br /><li>1 medium shallot sliced thinly</li><br /><li>2 tbsp rice vinegar</li><br /><li>3 tbsp olive oil</li><br /><li>1 tsp red wine vinegar</li><br /><li>3 cups mescalin mix </li><br /><li>1 tbsp thinly sliced mint </li><br /><li>1 tbsp thinly sliced basil</li><br /><li>3 medium avocados sliced</li><br /><li>2 kiwis sliced and halved</li><br /><li>1 mango sliced a quarter inch thick</li><br /><li>half a medium pineapple diced</li></ul><br /><p>Toss shallot with a tbsp of rice vinegar for 10 minutes. Drain shallot, reserve the vinegar and add the red wine vinegar into shallot vinegar and whisk in the oil. Toss a tbsp of vinaigrette with shallots and mescalin mix with the mint and basil. Arrange the avocado, kiwi, pineapple and mango decoratively on a plate and top with the mescalin mix and remaining vinaigrette. Season with salt and pepper.</p><br /><p>Sorry, no picture of the salad, you will have to believe me that it looked and tasted pretty good! </p>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-58554869299264638012010-02-01T18:26:00.000-08:002010-02-01T18:39:46.780-08:00Sweet and spicy roasted vegetables<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7RXfceCHm7vJsQEx73e7WeIlj5PArJVHp2Vswb7JL7l7TjKFddYKMpB1WeT9x0MLbDXaEFozXvdR8YActNlPHTNrxEwgS66aRFBGPjSly4AUN2vIrAuuNwDgxiT-0OXyFXMwWbPT3B5x/s1600-h/013.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433469978300214226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7RXfceCHm7vJsQEx73e7WeIlj5PArJVHp2Vswb7JL7l7TjKFddYKMpB1WeT9x0MLbDXaEFozXvdR8YActNlPHTNrxEwgS66aRFBGPjSly4AUN2vIrAuuNwDgxiT-0OXyFXMwWbPT3B5x/s320/013.JPG" /></a><br /><div>For our party of 8</div><br /><div></div><br /><div>6 medium carrots halved lengthwise and cut in 1 inch pieces</div><br /><div>2 red onions cut in 8 wedges</div><br /><div>2 cups butternut squash cut in 1 inch pieces</div><br /><div>2 tbsp olive oil</div><br /><div></div><br /><div>Toss the vegies with the oil and season with salt and pepper. Spread on a rimmed cookie sheet and bake at 450 F for 30 minutes.</div><br /><div></div><br /><div>While it is cooking, heat 2 tbsp oil in a small frying pan and add 1 tsp cumin, 1 tsp ground coriander, 1 tsp ground ginger, a half tsp cinnamon and a quarter tsp cayenne and cook until fragrant. Stir in 2 tbsp of honey and 1 tbsp fresh thyme and a pinch of salt and pepper. Drizzle the mixture over roasted vegetables. mmm mmm good!</div><br /><div></div><br /><div></div>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-6136457265540008032010-02-01T17:39:00.000-08:002010-02-01T18:26:32.076-08:00Paella<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTveBJzzaw0vU7qHT5j-678grZAVSodCi-wshRejl68IQlFHhqd-tPAGfjsaqQNzZPZWCSb7btDPtMpp5BpuwNRxlItcYDfxGv7tjuZBTkkPlpfnRfvCgRmL55ELvcvH1zuKyy5TbADXK5/s1600-h/012.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433466657445382658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTveBJzzaw0vU7qHT5j-678grZAVSodCi-wshRejl68IQlFHhqd-tPAGfjsaqQNzZPZWCSb7btDPtMpp5BpuwNRxlItcYDfxGv7tjuZBTkkPlpfnRfvCgRmL55ELvcvH1zuKyy5TbADXK5/s320/012.JPG" /></a><br /><div>I use the recipe from Cooks Illustrated edition number 74<br /><br />Ingredients:<br /><br /><ul><br /><li>1 lb large shrimp peeled and <span id="SPELLING_ERROR_0" class="blsp-spelling-error">deveined</span>, toss with salt and pepper and olive oil and 1 tsp garlic and set aside</li><br /><li>8 cloves minced garlic</li><br /><li>10 chicken thighs</li><br /><li>1 red bell pepper sliced 1/2 inch thick</li><br /><li>8 oz <span id="SPELLING_ERROR_1" class="blsp-spelling-error">chorizo</span> sausage sliced 1/2 inch thick on the bias</li><br /><li>1 <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">medium</span> onion finely chopped</li><br /><li>1-14 oz can diced tomatoes, drained and diced some more</li><br /><li>2 cups <span id="SPELLING_ERROR_3" class="blsp-spelling-error">arborio</span> rice</li><br /><li>3 1/2 cups chicken broth</li><br /><li>1/2 cup white wine</li><br /><li>1/2 tsp crumbled saffron</li><br /><li>1 bay leaf</li><br /><li>12 mussels</li><br /><li>1/2 cup frozen green peas thawed</li><br /><li>2 <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">tbsp</span> freshly chopped parsley</li><br /><li>1 lemon cut into wedges</li></ul><br /><p>Although I prepared the last 3 ingredients, I forgot to add them!!!<br />It didn't affect the flavour!!</p><br /><p>I use a paella pan to prepare this dish...</p><br /><p>Season the chicken thighs with salt and pepper and set aside. Heat 2 tsp oil in pan or dutch oven add peppers and cook until they are a little <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">blistered</span> and set them aside.</p><br /><p>Add 1 tsp oil to pan on medium high heat and add chicken pieces to brown on both sides (~3-4 minutes per side). Set aside in a bowl. Reduce heat to medium add the <span id="SPELLING_ERROR_6" class="blsp-spelling-error">chorizo</span> sausage , cook stirring frequently until fat starts to render. Transfer to the same bowl with the chicken. Add enough oil to the pan to equal 2 tbsp, add onion and cook for 3 minutes and then add the garlic and cook for a minute more until fragrant. Stir in tomatoes and stir until mixture begins to darken. Stir in the rice and stir until well coated. I prepared the dish this far in advance earlier in the day. Then half an hr before you want to eat... finish the recipe... So...</p><br /><p>Stir in chicken stock (if using a dutch oven reduce the chicken broth by 1/2 a cup) wine, bay leaf, half a tsp salt and saffron. Return chicken and sausage to the pan bring to a boil, cover with foil and bake for 15 minutes. Uncover pan the shrimp to the rice mixture and add the mussels hinged side down and they stand upright. Arrange pepper in a pinwheel in the centre and scatter the peas. Cover and return to oven for another 12 minutes until the shrimp are opaque and the mussels have opened. Let stand 5 minutes, discard unopened mussels and bay leaf, sprinkle with parsley and pass the lemon slices!</p></div>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-52381529627074129662010-02-01T17:32:00.000-08:002010-02-01T17:39:15.348-08:00Callaloo soupYou will need a ham bone (with some ham left on it, Eric is my supplier) or a pork hock.<br /><br />Use a large pot, add 1 sliced large tomato, 1 large sliced onion, 2 frozen packages of okras and 1 package of frozen spinach and the ham bone. Add water to cover the ingredients. Add salt and pepper and bring to a boil then simmer for ~ 1 hr. When the okra seeds turn pinkish, remove the ham bone and use an immersion blender to puree the soup. Serve hot and pass the pepper sauce!Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-56648720880746459572010-02-01T17:14:00.000-08:002010-02-02T17:04:08.853-08:00Caribbean night<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsFbYXtgIYCbkRdLNVx-h1B1YD93eAXy8ib_So_6WPmKpGTUQT5cbeHASb_zW-BFU83qF9QHxg2KZkbIB-NLmR6V9BIdn_iwq_M3ahe-0SoDXNSJ1EUucAChoGo7sVy2mO3aMuMOZFkNW/s1600-h/003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433470589781001602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsFbYXtgIYCbkRdLNVx-h1B1YD93eAXy8ib_So_6WPmKpGTUQT5cbeHASb_zW-BFU83qF9QHxg2KZkbIB-NLmR6V9BIdn_iwq_M3ahe-0SoDXNSJ1EUucAChoGo7sVy2mO3aMuMOZFkNW/s320/003.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfh8qXC8V8zJZdVXsAgdO8h0rMjLnsnPcgxVkl9zQUQxYApSReKm61Rc9h62wVYneggPxHHrFctwxF50ic-hCvaDbrcwkadcSB76kSv4OeqUrIUD_qv33sFzxQjwLB9neOdv7CbhNqlrv/s1600-h/011.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433452684823962290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfh8qXC8V8zJZdVXsAgdO8h0rMjLnsnPcgxVkl9zQUQxYApSReKm61Rc9h62wVYneggPxHHrFctwxF50ic-hCvaDbrcwkadcSB76kSv4OeqUrIUD_qv33sFzxQjwLB9neOdv7CbhNqlrv/s320/011.JPG" /></a><br /><br /><div>We had our Dominican Republic travel buddies for dinner and a little Caribbean flair!<br />There were flowers palm trees and exotic birds pasted to walls to help create the atmosphere. Music filled the air and the welcome drink was a rum punch made with dark rum and triplesec.<br /><br />The dinner menu for 8 was as follows:<br /><br />Hors d'ouevres of mini meat pies, antipasto and mini egg rolls (all previous entries)<br /><br />Callaloo soup (sorry, don't know how to spell it)!<br /><br />Paella<br /><br />Chocolate souffle with whip cream spiced with rum<br /><br />Sweet and spicy roasted vegetables<br /><br />Avocado mango, and pineapple salad </div></div>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-63278943009225717562010-01-22T10:58:00.000-08:002010-01-22T11:10:35.439-08:00My sister Gillian's fudgeAnyone with any kind of a sweet tooth will absolutely love this fudge!! It doesn't take long to make, you don't need a candy thermometer and it tastes <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">delicious</span>... I warn you though, this fudge is addicting!<br /><br />Ingredients:<br /><ul><li>6 cups packed brown sugar</li><li>1 lb butter</li><li>1 can carnation milk</li><li>1/2 tsp vanilla</li><li>750 grams of icing sugar (or 3/4 of the 1 kg pack)</li></ul><p>Melt the butter in a heavy saucepan.</p><p>Add the brown sugar, milk and vanilla, stir well and bring to a boil.</p><p>Boil for <strong><em>10 minutes.</em></strong> Remove from heat and cool stirring <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">occasionally</span>.</p><p>Add the icing sugar a little at a time until the mixture is thick. Pour into 2 greased 9 by 13 pans or 2 rimmed cookie sheets. Cool over night, cut into 1 inch squares... enjoy!</p>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-73862028646419950362010-01-18T16:29:00.001-08:002010-01-18T16:29:39.858-08:00Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-70263763050478890792010-01-17T16:51:00.000-08:002010-01-19T16:41:20.537-08:00Chinese beef and broccoli<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlf6Mci-8swhfkpDTA6JnALRnOrydMzAPV2EGoCkYlaYO1n-Z1hflptVBt4d7Lrd9L1FIItAlBCuwfNmgNl2sLwzMpoIed4TGbWTisOQxYnZSGi_UN0NuGh-iQHogxVpF8c74R8CGs44C/s1600-h/002.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5428615630526363810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlf6Mci-8swhfkpDTA6JnALRnOrydMzAPV2EGoCkYlaYO1n-Z1hflptVBt4d7Lrd9L1FIItAlBCuwfNmgNl2sLwzMpoIed4TGbWTisOQxYnZSGi_UN0NuGh-iQHogxVpF8c74R8CGs44C/s320/002.JPG" /></a><br /><div>Another quick stir fry... prepare everything in advance and then just whip it up when you're ready to eat!<br /><br />You will need :<br /><br /><br /><ul><br /><br /><li>a little more than 1/2 a lb of flank steak thinly sliced across the grain</li><br /><br /><li>1 tsp of corn starch </li><br /><br /><li>1 tsp sugar</li><br /><br /><li>1 tbsp mushroom soya sauce</li><br /><br /><li>2 tbsp wine (or vermouth)</li></ul><br /><br /><p>Slice meat and marinate in above mixture for at least 30 minutes.</p><br /><br /><p>Prepare:</p><br /><br /><ul><br /><br /><li>1 small head of broccoli cut into Florette's</li><br /><br /><li>1 carrot sliced</li><br /><br /><li>1 medium onion quartered </li><br /><br /><li>3 cloves garlic sliced in 2</li></ul><br /><br /><p>In a measuring cup add:</p><br /><br /><ul><br /><br /><li>2 tsp cornstarch</li><br /><br /><li>2 tbsp of dark soya sauce</li><br /><br /><li>2 tbsp oyster sauce</li><br /><br /><li>1/2 cup water to mixture.. Mix together and set aside</li></ul><br /><br /><p>Add2 tsp olive oil to a frying pan and add the pieces of garlic for 30-60 seconds. Add the meat and stir fry until just cooked. Remove meat from pan. Add the vegetables all at once. Add 1/4 cup of water and cover for 2 minutes. Add the measuring cup of soy and oyster sauce and stir until thickened. Add more water to get the right consistency. Add meat back into the pan and heat through. Serve with white rice and a green salad... enjoy.</p></div>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-22422126997158868862010-01-13T16:17:00.000-08:002010-01-22T10:58:20.979-08:00Marcie's home made baked brown beansThese beans are just awesome...they are simple to make, you just have to plan the day before. I <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">serve</span> these beans with a <span id="SPELLING_ERROR_1" class="blsp-spelling-error">tortiere</span> and a salad.<br /><br />Ingredients:<br /><ul><li>2 cups navy beans</li><li>2 large <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Spanish</span> onions diced (to those of you who tried to make this dish with 21 onions, I apologize for the typo)!!</li><li>1/2 lb bacon</li></ul><p>Sauce</p><ul><li>2 1/2 tsp salt</li><li>1 1/2 tsp dry mustard</li><li>3/4 cup dark brown sugar</li><li>5 tbsp molasses</li><li>3/4 cup ketchup</li><li>1 1/2 cups boiling water</li></ul><p>Rinse and soak beans on cold water overnight</p><p>Next morning, drain and cover with fresh water and boil for 3/4 hr. Once boiling reduce the heat to medium to keep boiling.</p><p>Mix sauce together...</p><p>When beans are done, DO NOT DRAIN....</p><p>Use 9by 13 pan -put 1/2 bacon and 1/2 the onion on bottom of the dish. Scoop 1/2 the beans over the onion and bacon and use some of the bean water.</p><p>Repeat using remaining beans.</p><p>Slowly pour the sauce over the beans. Liquid should cover the beans...if not , use some of the liquid from the boiled beans.</p><p>Cover tightly with foil and bake for 4 hours.. remove foil and bake for 2 more hrs. Add more bean water as necessary to keep moist.</p><p>Enjoy!!</p><p></p><p></p>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-36744674830286597562010-01-11T14:03:00.000-08:002010-01-11T17:21:40.384-08:00Roast lemon herb chicken... apres ski!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mQzD19IiC1KLsFRWRTYuYBYy78WZfzTmU-5jmFGbOL3VWeesJodgNZ5Jr1lvCv8F3y4CMygFiDv5aCG154tIKFa7dczSwOnf8zwpk0mtFn-B7q79krwzu5blIHrtk007lWUceNgUrJgK/s1600-h/002.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425657268953259714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mQzD19IiC1KLsFRWRTYuYBYy78WZfzTmU-5jmFGbOL3VWeesJodgNZ5Jr1lvCv8F3y4CMygFiDv5aCG154tIKFa7dczSwOnf8zwpk0mtFn-B7q79krwzu5blIHrtk007lWUceNgUrJgK/s320/002.JPG" /></a><br /><div>After a day of skiing, it's nice to pop something into the oven and let it cook itself!!</div><br /><br /><div></div><br /><br /><br /><div>Clean a 3-4 pound chicken and pat dry with paper towels. Take a few sprigs of thyme and a handful of parsley and stuff it under the skin of the breast and leg. Season with salt, pepper and 3 minced cloves of garlic. Sprinkle with paprika and dollop with butter. Bake at 350 degrees F for ~ 1 hour and 20 minutes or until juices run clear. Tent with foil for 5 minutes to consolidate juices.</div><br /><br /><div></div><br /><br /><p>Wash 3 large Yukon gold potatoes, cut in 3 and add to roast pan to roast for 1 hr.</p><br /><br /><div>Cut 1 pepper squash in half... remove seeds, add 1 tsp brown sugar and 1/2 tsp butter and add to the oven with the chicken and potatoes and roast for 1 hour. Scoop the squash into a bowl and serve with the chicken, potatoes and green beans....I just rested my weary bones while the whole meal cooked by itself!!</div><br /><br /><div></div><br /><br /><div></div>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-16268796021689436242010-01-02T17:10:00.000-08:002010-01-02T17:38:45.925-08:00Last but not least, Chocolate souffle for dessert<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JAQnVFfmz6EMFbCb_QWH-Ut1DfqIGCMiOIFg7AIhhifwXB_6gj3kqeUGyrG0ZkL9F9qq12p7V3tjv35TQHojIo5QNlc4FU7uXjgj9AnRZYpSqo08mgrTQZTmfjW7cW-BQ6TWV99U1gD_/s1600-h/111.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422321172318094690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JAQnVFfmz6EMFbCb_QWH-Ut1DfqIGCMiOIFg7AIhhifwXB_6gj3kqeUGyrG0ZkL9F9qq12p7V3tjv35TQHojIo5QNlc4FU7uXjgj9AnRZYpSqo08mgrTQZTmfjW7cW-BQ6TWV99U1gD_/s320/111.JPG" /></a><br /><div>Now the really great thing about this recipe is that you can freeze it in advance then pop it in the oven for 18 minutes before serving! </div><br /><div>You will need...</div><br /><ul><br /><li>1 tbsp melted unsalted butter</li><br /><li>1/2 cup sugar plus 2tbsp</li><br /><li>1/2 cup milk</li><br /><li>6 ounces bittersweet chocolate (I used Belgian chocolate)</li><br /><li>6 large egg whites at room temperature</li><br /><li>4 large egg yolks</li></ul><br /><p>Brush 8 ramekins with the melted butter, sprinkle with the 2 tbsp sugar, shake off excess and set aside.</p><br /><p>Heat milk until steaming hot and add the chocolate, stir until melted and set aside.</p><br /><p>Combine remaining 1/2 cup sugar and 2 tbsp of water in a saucepan and stir until melted. Remove from heat and let sit while you beat the egg whites. </p><br /><p>In a standing mixer beat egg whites on medium speed until they form soft peaks. I always add a little sprinkle of cream of tarter to aid the process. While mixer is running, add the sugar syrup to the bowl. Increase speed to high and beat another 1 1/2 minutes until egg whites hold medium peaks.</p><br /><p>Mix the egg yolks into the melted chocolate until combined. Fold 1/3 of mixture until totally combined. Add remaining 2/3 of whites and fold in until no streaks remain. Divide batter evenly into ramekins. Freeze and wrap tightly with plastic wrap. The ramekins can be frozen for up to 1 week.</p>Remove from freezer and bake at 375 degrees F for 18-20 minutes until tops are puffed and cracked and souffles are barely set in the middle. Serve immediately.<br /><p></p><br /><p>Now, that was an awesome New Years dinner!!</p><br /><p></p>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-83049569286236941852010-01-01T18:15:00.000-08:002010-01-02T17:09:49.163-08:00New Years... the main course!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpnOiwy_H5DsuVJOC-nqjXTf7csYBFmGeBXOmCqLpw4wk4mYlNE1ogV_NxqVMd4Ig7cmoM6GEdxAoNVjcb_5eSzYmCVjQwuni3JasLEQLp8kyErdpcFXMx6ZPkP5WGucuN28mzEebjyjt/s1600-h/106.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421969048619894114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpnOiwy_H5DsuVJOC-nqjXTf7csYBFmGeBXOmCqLpw4wk4mYlNE1ogV_NxqVMd4Ig7cmoM6GEdxAoNVjcb_5eSzYmCVjQwuni3JasLEQLp8kyErdpcFXMx6ZPkP5WGucuN28mzEebjyjt/s320/106.JPG" /></a><br /><br /><br />Once again "Fine Cooking " magazine is my source for the following recipes.<br /><br />Roasted Cornish hens with cranberry -port sauce.<br /><br /><br /><br />Here's how!<br /><br /><br /><br /><br /><p><em><strong>Prepare the hens</strong></em> the day before....<br /><br /><br /><br />I prepared 3 hens...</p><br /><ul><li>4 tsp finely chopped sage, save stems for the broth</li><br /><br /><li>4 tsp chopped fresh thyme, save stems for the broth</li><br /><br /><li>kosher salt and freshly ground pepper</li><br /><br /><li>1 tbsp melted butter</li></ul><br />Remove the backbone from the hens and the last 2 joints of the wing tips. Place hen breast side up and flatten by pressing down with your palm, cut bird in two. Remove the breast bone, save with wing tips and back bone for the broth.<br /><br /><br /><p>Combine sage thyme salt and pepper...dry the hens apply rub on all sides. Place on a cookie sheet skin side up on a rimmed cookie sheet so they are not touching and refrigerate uncovered overnight.</p><br />Brush the birds with a tbsp of melted butter and roast at 450 degrees F for 30 minutes... let rest for 5 minutes.<br /><br /><br /><p><em><strong>Make the broth</strong></em> (the day before)....</p><br />In a 4 quart saucepan add 2 tsp olive oil and add the reserved bones stirring until brown. Add 1/3 cup chopped shallots and reserved sage and thyme stems. Add 2 cups chicken stock and simmer for 30 minutes. Cool the broth for a few hours in the fridge. Skim off the fat.<br /><br /><br /><p><em><strong>Make the cranberry port sauce</strong></em> in advance. I finished it the day before and refrigerated until I was ready to use the the sauce ....</p><br />Combine 1/3 cup dried cranberries and 1/3 cup ruby port and let sit for a few hours or overnight.<br /><br />Heat 1 tbsp of butter in a medium saucepan, add a tbsp of minced shallots - cook ~2 minutes. Add 1 tbsp of flour and mix until it forms a thick paste. Strain the port into the saucepan...( don't press the cranberries). Whisk for ~30 seconds and then slowly add the refrigerated broth. Simmer and reduce by a third ~5 minutes. Stir in reserved cranberries. Just before serving, add any accumulated juices from cooking the hens.<br /><br /><br /><em><strong>The Pear Potatoes<br /><br /></strong></em><br />Although the picture isn't clear. the potatoes were made in the shape of a pear with a piece of spaghetti for the stem and a bay leaf for the leaf.<br /><br />Peel and boil 2 1/2 lbs of white potatoes... Dry them in the pan. Put the potatoes through a potato ricer and mix with 2 egg yolks. Form the potato into pears and use a piece of spaghetti for the stem and a bay leaf for the leaf. Roll in dry bread crumbs and deep fry until lightly golden brown... I made these ahead and reheated in the oven with the hens for the last 15 minute of the cooking time.<br /><br /><em><strong>The broccoli...</strong></em><br /><br />Cook enough broccoli for 6 people in boiling water for 4-5 minutes. Drain.<br />Just before eating, heat 4 tbsp of olive oil, 2 tsp minced garlic, 2 tbsp of calamata olives and 2 tbsp of capers. Serve hot!<br /><br />Lots of different tastes and flavours...FANTASTIC!!<br /><br /><br /><br /><br /><br /><br /><br /><p></p><br /><br /><br /><br /><br /><br /><br /><br /><p></p>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-33839061211377297472009-12-30T18:34:00.000-08:002010-01-02T17:49:12.520-08:00Escargots third course for New Years<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPRh-f7Vdlx38eNEYGT2OD6sOiRxfGp8ePodqG82_rh68V0HPYT6YPeROiFl5yJg60AcXNLQJYd4mcfRpQxOz4pmTedSSiOpESynxiyGS4NliTCDbP9syCtaNE-jSZ6dY-s_SOPTIyAGX/s1600-h/107.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422324624068193362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPRh-f7Vdlx38eNEYGT2OD6sOiRxfGp8ePodqG82_rh68V0HPYT6YPeROiFl5yJg60AcXNLQJYd4mcfRpQxOz4pmTedSSiOpESynxiyGS4NliTCDbP9syCtaNE-jSZ6dY-s_SOPTIyAGX/s320/107.JPG" /></a><br /><div>First make the garlic butter...<br /><br />This recipe makes 6 appetizers...<br /><br />Grate 1 tbsp celery, mince 2 tbsp shallots, mince 3 garlic cloves, chop 2 tbsp parsley and add to 3/4 cup of butter. Add a small amount of the seasoned butter into the escargot dishes. Drain the escargots and add one to each space. Top with remaining butter. When ready to serve, bake at 350 degrees for 15 minutes and serve with a couple of slices of a baguette.</div>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-81352071610040607962009-12-30T18:15:00.000-08:002010-01-01T18:15:21.594-08:00New Years continued<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKj80EFquGjBiYp-AWtXTr-qQfPpleIhqAdnWPpBFdYMekf0nlk_O82vRm36wxTqePfB6GVdbWwzech889mNCtINrsxGUd2-pCArcA1BUUrHCSGZyrevsPAw42VdFylHBSCDvDxJxjMtm/s1600-h/105.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421960167701268050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKj80EFquGjBiYp-AWtXTr-qQfPpleIhqAdnWPpBFdYMekf0nlk_O82vRm36wxTqePfB6GVdbWwzech889mNCtINrsxGUd2-pCArcA1BUUrHCSGZyrevsPAw42VdFylHBSCDvDxJxjMtm/s320/105.JPG" /></a><br /><div>This salad is from a new cook book my son gave me for Christmas... Gordon Ramsays's MAZE.<br /><br />Celery and Apple Salad<br /><br />Trim, peel and julienne 3 stalks of celery and cut into 1 and 1 half inch pieces.<br />Thinly slice 1 granny smith apple, stack the pieces and slice into thin match stick pieces...squeeze a little lemon on the apple to keep from browning.<br />Separate the leaves from 1 chicory bulb and add to the above. Add the leaves of 1 Boston lettuce, toss altogether.<br />Toast a handful of walnuts to garnish the salad. Assemble the greens on 6 plates.<br /><br /><br /><p>Add 3 tbsp boiling water to 3 ounces of Roquefort cheese... blend until smooth. Add half a cup of mayonnaise and blend...Place a dollop of dressing on the side of the plate and grate a couple of pecans over the greens and the dollop of dressing. That's the second course. Very rich but a small portion.</p><br />Assemble the salad on plates</div>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-6111109502097389652009-12-30T17:37:00.000-08:002010-01-02T17:45:48.910-08:00Getting ready for New YearsThe soup for the dinner was a real challenge...how does putting an X in 3 pounds of chestnuts sound? It sounds like a swollen forefinger with a blister!! Man that soup wasn't that simple. OK enough complaining.... Here goes:<br /><br />Chestnut Soup with crisp prosciutto...<br /><br />Cover 3 lbs of chestnuts with hot water for 30 minutes...drain and dry, then score an X into the flat side of each chestnut. Put them flat side down on a cooking sheet and roast at 400 degrees F for 30 minutes. Peel while still warm, roughly chop and set aside... now you have the blister and sore forefinger we can proceed!!<br /><br />You will need:<br /><ul><li>2 tbsp unsalted butter</li><li>2 tbsp plus 1 tbsp olive oil</li><li>4 medium leeks, white and light green parts only, rinsed and thinly sliced</li><li>1and one half chopped fresh thyme and a little more for garnish</li><li>10 cups low sodium chicken broth</li><li>kosher salt and pepper</li><li>2 oz sliced prosciutto cut into thin strips</li></ul><p>In a large pot melt butter and oil and cook over medium low heat for approximately 8 minutes. Add the chestnuts and 1 tbsp thyme ,cook until fragrant about 1 minute. Add the broth and half tsp salt, bring to a boil and simmer for about 30 minutes. Puree the soup in a blender and strain through a fine sieve into a clean pot. Season to taste.</p><p>In 10 inch frying pan, heat the prosciutto in a tsp of oil and add the remaining thyme. Garnish the soup with a little prosciutto and thyme and serve.</p><p>Now I know I did a little whining about preparing this dish... BUT... It was worth the effort. The soup was so delicious and different...a great change for new years dinner.</p>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-47189853010973277612009-12-22T17:21:00.000-08:002009-12-22T18:18:40.242-08:00My chicken piccata,basmatti rice with roasted green beans topped with garlic and corriander<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb4-VJeuqMGo2kz6_z8e9OXt-z4v29Z8Ns-0-6hFzJZidvpsdQGFn5CIY-UJdyTEyi0Ac7-P4qeuXXXJfpwpJgD15weOp3aRs5-oHuBXHh_dzCdZC-q-2aS9d5MStZ8fxPSatvMyhRaJ9q/s1600-h/HPIM0496.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5418243791652586418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb4-VJeuqMGo2kz6_z8e9OXt-z4v29Z8Ns-0-6hFzJZidvpsdQGFn5CIY-UJdyTEyi0Ac7-P4qeuXXXJfpwpJgD15weOp3aRs5-oHuBXHh_dzCdZC-q-2aS9d5MStZ8fxPSatvMyhRaJ9q/s320/HPIM0496.JPG" /></a><br /><div>Yes, we've been away on vacation... every now and then we take a vacation from our holidays. Just returned form a glorious cruise on the "Liberty of the Seas". Marvelous ship, the company we met on board made up for the 3 days of rain we had.... Nevertheless, it was hot and that's what we were looking for!</div><br /><div>So now it's back to my blog... I've been a little truant these past few weeks so I'll try and make up for the lack of entries over the next little while.</div><br /><div></div><div>This is the first meal I've cooked in 10 days... hope you like it as much as we did.</div><div></div><br /><div>Start with 2 chicken breasts...slice them almost in half. Cover with wax paper and flatten the breast. Dredge the breasts in 1/4 cup of flour which has been seasoned with salt pepper and a half tsp. of thyme.</div><br /><div></div><br /><div>Next prepare the following ingredients:</div><br /><ul><br /><li>2 small shallots finely minced</li><br /><li>2 cloves of garlic finely minced</li><br /><li>2 tbsp capers chopped coarsely</li><br /><li>1/2 cup white wine</li><br /><li>1/4 cup whip cream</li><br /><li>a little squeeze of lemon</li><br /><li>1 tsp of olive oil and a tbsp of butter</li><br /><li>2 tsp of butter</li></ul><br /><p>Heat the oil and butter in a large frying pan over medium high heat. Add the chicken breasts and turn when lightly browned. Cook the other side until lightly browned. Remove and put in a warm oven while the sauce is being prepared.</p><br /><p>Reduce heat to medium and add remaining butter. Saute the shallots, garlic and capers for ~a minute. Add the wine, cream and a little lemon. Cook the sauce for a couple of minutes until it thickens slightly. Add the chicken to the sauce and heat through. It's delicious!</p><p>Meanwhile cook 3/4 cup basmatti rice in 1 -1/2 cups chicken broth for 10 minutes. Bring it to a boil and then reduce the heat to low for the 10 minutes. When it is cooked, I add the zest of 1 lemon, 1/2 cup minced parsley, 2 small minced garlic cloves and a squeeze of lemon juice.</p><p>Just as you start the rice, put enough green beans for 2 on a cookie sheet (lined with foil of course). Drizzle a little olive oil and salt and pepper, toss. Roast at 450 F for 15 minutes. </p><p>The sauce for this is a simple one... just add 1 1/2 tbsp of olive oil to a little frying pan and add 3 coarsely chopped cloves of garlic. Just cook over medium heat until lightly browned and then add 2 tsp of dried coriander. Spoon a little of this sauce over the roasted beans. It's awesome and makes enough to use at least twice.</p><p>I served the dinner with salad and balsamic dressing. It was all very tasty... ENJOY!</p><br /><p></p><br /><p></p>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-31439257953803474652009-12-06T09:56:00.000-08:002009-12-06T10:21:38.660-08:00And a good time was had by all...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDqv0nzt23TTcXNLubnUUNJmRarPa2MWEdNfLAYhioLSkFmQhJIN-jZ_YD1pk6RkVK4Zo_XWyJDF1b80bnAGgNjWRbFGHVtiHAxTmhSnSA4rcpMV0PGA1JJ5tNSVt6y5V7Eoh_FPmVaBz/s1600-h/HPIM0440.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412189319139788306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDqv0nzt23TTcXNLubnUUNJmRarPa2MWEdNfLAYhioLSkFmQhJIN-jZ_YD1pk6RkVK4Zo_XWyJDF1b80bnAGgNjWRbFGHVtiHAxTmhSnSA4rcpMV0PGA1JJ5tNSVt6y5V7Eoh_FPmVaBz/s320/HPIM0440.JPG" /></a><br /><div>Alright friends... The Japanese Shrimp recipe by popular demand.</div><br /><div></div><br /><div>I buy my shrimp at Costco 21-25 per pound frozen, cleaned uncooked and tail on.</div><br /><div></div><br /><div>Prepare a large pot of boiling water and add a couple of tsp of salt, 2 bay leaves and a tsp of "old bay seasoning". Add <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">shrimp</span> and as soon as they are opaque drain and put them into an ice bath (it only takes a minute or two so don't multi-task when you cook them)! You can do this in the morning and refrigerate until you're ready to sauce them.</div><br /><div></div><br /><div>Sauce</div><br /><div></div><br /><ul><br /><li>2 tbsp light <span id="SPELLING_ERROR_1" class="blsp-spelling-error">soya</span> sauce</li><br /><li>2 tbsp lime juice</li><br /><li>juice from 1 tangerine (or small orange)</li><br /><li>2 tbsp brown sugar</li><br /><li>2 tbsp olive oil</li><br /><li>1/2 tsp of <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Asian</span> chili sauce (oops I forgot that ingredient this time around)!</li><br /><li>1 tbsp minced ginger</li><br /><li>2 cloves minced garlic</li><br /><li>1 small bunch of basil</li></ul><br /><p>Combine all the ingredients except the basil and refrigerate until ready to eat. Chop and add the basil just before serving... Your guests will love it... mine did!</p><br /><div></div>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-1303416089962236022009-11-23T14:11:00.000-08:002009-12-06T09:56:03.747-08:00It's time for tortieres<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIRkFVpj1PubDaOxwHNVR0U67n7Q3jtarWTC5kxN82m98iTJZb-Lf63fRo5JCSr0oPCEn0T5TCKP9YwipGWkW5h7IeJ8CmYRbW1WkntXgHsOIibzSIN4OaasQQsZxJkOalJkZRBmMe1Se/s1600/HPIM0425.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407426494970634930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIRkFVpj1PubDaOxwHNVR0U67n7Q3jtarWTC5kxN82m98iTJZb-Lf63fRo5JCSr0oPCEn0T5TCKP9YwipGWkW5h7IeJ8CmYRbW1WkntXgHsOIibzSIN4OaasQQsZxJkOalJkZRBmMe1Se/s320/HPIM0425.JPG" /></a><br /><div>This recipe was given to me many years ago by George Chauvais who at the time was the President of the Federation of Chef's du Cuisine in Canada. It is a traditional French Canadian version of these wonderful pies and the nice feature is, they can be prepared in advance, cooked and frozen... All you have to do is thaw, and pop them in the oven to reheat.</div><div></div><div></div><div>Make enough crust for 4 tortieres. I use my standard recipe posted earlier and make the adjustment for 4 cups of flour.</div><div></div><div>The filling is as follows...</div><ul><li>4 pounds lean ground pork</li><li>6 ounces of finely chopped onion</li><li>8 ounces grated potato</li><li>3 cloves of minced garlic</li><li>cinnamon</li><li>salt and pepper to taste</li></ul><p>In a large frying pan or dutch oven, add 1 large tbsp of butter and cook onions stirring constantly until they are transparent.</p><p>Add pork at high temperature, stir constantly for 5-7 minutes, add garlic. Add water when pork turns grey not brown.</p><p>Add grated potato and salt and pepper. Sprinkle with cinnamon. It takes ~ 5 minutes for the potatoes to work in. </p><p>Cool the filling.</p><p>Prepare crusts, fill the unbaked pie shell with pork mixture. Add top crust, brush with a little egg wash and bake at 350 F for ~50 minutes or until the crust is golden.</p><p>I serve this with my sister Marcie's home made beans... mmm mmmm good!</p><p></p><p></p>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-33145467301616607332009-11-11T17:38:00.000-08:002009-11-11T17:51:53.645-08:00Quick and easy chicken dinner for twoAll you need is 2 chicken breasts 2 red potatoes quartered and 1 onion coarsely chopped.<br /><br />Mix together 1/3 cup mayonnaise, 3 tbsp of Dijon mustard, 2 cloves minced garlic, 1 tsp olive oil, freshly ground pepper and 1/2 tsp salt. Put the chicken potatoes and onions in a foil lined pan (you know I hate big clean up jobs)! Mix with the sauce and bake at 350 F for 50 minutes.<br /><br />I sliced a small pepper squash in half, scooped out the seeds and added 1 tsp of butter and 1 tsp of brown sugar to each half and put it in the oven with the chicken.<br /><br />It all cooks at the same time...<br /><br />Serve with a tossed salad ... like I told you... quick and easy but pretty tasty!Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-67284566944299694372009-11-10T16:07:00.000-08:002009-11-10T16:39:54.425-08:00Mini eggrolls...another munchie - and the leftovers was supper!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tYD63vYQEbs5EWM9A7Zj1JJstj0Vy2qWBw158rx-TUd5uMcOHACH9KJbFuQ_W7M8jLMX2z6D1gVLBJaQqKeDv1TJTlYdaFSmXc8u-Kh86v1O0u1sbtBpdxzSRX-ZKb6e7Hy3YZgarPQo/s1600-h/HPIM0424.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402631399585636050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tYD63vYQEbs5EWM9A7Zj1JJstj0Vy2qWBw158rx-TUd5uMcOHACH9KJbFuQ_W7M8jLMX2z6D1gVLBJaQqKeDv1TJTlYdaFSmXc8u-Kh86v1O0u1sbtBpdxzSRX-ZKb6e7Hy3YZgarPQo/s320/HPIM0424.JPG" /></a><br /><br />Many years ago when I was living in Ottawa, I took Chinese cooking lessons from Eliza Ko...Twenty years later I still pull out those original faded 8 by 12 inch sheets of recipes and cook up a Chinese storm!! This time it's just one item though..<br /><br />Egg Rolls<br /><br />You will need:<br /><ul><li>1 cup of shredded cabbage and 1 cup shredded celery</li><li>1/2 cup shredded bamboo shoots</li><li>5 mushrooms shredded</li><li>8 medium sized shrimps chopped</li><li>1 clove garlic finely minced </li><li>1/2 lb minced pork (now I know why I had leftovers, I used 1 lb...duh)!!</li></ul><p>Marinate for pork</p><ul><li>1 tsp cornstarch</li><li>1/2 tsp salt</li><li>1/2 tsp sugar</li><li>1 tsp light soya sauce</li><li>a few drops of sesame oil</li><li>1 tsp Chinese rice wine or dry sherry</li></ul><p>Mix well and add to pork.</p><p>Method:</p><ol><li>Heat 2 tbsp oil in a wok over high heat, add garlic for a few seconds then add the pork stirring until meat has nearly all changed colour. Add the wine and shrimp and cook until shrimp is just pink. Remove from pan and set aside.</li><li>Add 1 tbsp of oil to the wok over high heat and add celery and cabbage. Stir fry for 3 minutes, add bamboo shoots and mushrooms. Mix thoroughly. Return pork and shrimp mix to the pan and stir until well combined. Strain excessive liquid.</li><li>To assemble, put 1 tbsp of mixture on an egg roll wrapper. Bring one side over the other and seal with water, then press the ends together sealing with alittle more water.</li><li>Deep fry quickly in hot oil until lightly browned and drain on a paper towels.</li><li>The recipe makes 20 egg rolls.</li></ol><p>HOWEVER...I used wonton wrappers (way more work) but it makes ~60 mini egg rolls, great for a party. I freeze them, reheat in a 325 F oven for 5 minutes and serve hot with your favourite plum sauce!</p><p>Now dinner?? Because I had leftover pork mix(and shouldn't have), I added more mushrooms, cabbage, the leftover bamboo shoots, sliced a carrot and put it back on the stove. I added some more soya sauce, a good squirt of hoisin sauce and added a little pepper sauce too... Cooked up some basmatti rice, green beans with lemon and butter and presto... dinner. Good thing, I cooked all day and had nothing left for making dinner. It wasn't fancy but the leftovers didn't go in the garbage can either!</p><p> </p><p> </p><p> </p>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-34179725800219837332009-11-09T17:40:00.001-08:002009-11-09T18:01:25.833-08:00More hors d'oeuvres<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvDeq_ZTc-427fpe0ct9AyGWO0pNb3oK50HlOhlNCW05SSAFdBUdTfTCpWWkMbBXFYTZUaa7V5QNIUZl8Ew1DK1p8BgzCrwSKdc_BPZD4VYAOKQb5qm0rVivAa9a5ENQ36kX23MDwpy0G/s1600-h/HPIM0422.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402284200373514370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvDeq_ZTc-427fpe0ct9AyGWO0pNb3oK50HlOhlNCW05SSAFdBUdTfTCpWWkMbBXFYTZUaa7V5QNIUZl8Ew1DK1p8BgzCrwSKdc_BPZD4VYAOKQb5qm0rVivAa9a5ENQ36kX23MDwpy0G/s320/HPIM0422.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJx3rV3SDVx9yb7iXGrGRwB3Ljh5Eqx2RBho-sPctcdOh0Uk0B3uc8_xprakMD2PXQL_lqaHk-5xiuiblDWX4nqb6wcxYfYh3HakcGOnpicfFZwSklI64w7QrjC9Y5yqAzq-dXrWyhCXhl/s1600-h/HPIM0420.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402284030656553426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJx3rV3SDVx9yb7iXGrGRwB3Ljh5Eqx2RBho-sPctcdOh0Uk0B3uc8_xprakMD2PXQL_lqaHk-5xiuiblDWX4nqb6wcxYfYh3HakcGOnpicfFZwSklI64w7QrjC9Y5yqAzq-dXrWyhCXhl/s320/HPIM0420.JPG" /></a><br /><br /><div></div><div></div><div>Sun dried tomato purses in phyllo pastry and mushrooms and sun dried tomatoes in puff pastry.</div><div></div><div> </div><div>For the mushroom hors d'oeuvres...</div><div></div><div>Roll 1 sheet of frozen puff pastry to 10 by 15 inches rectangle. Cut lengthwise in 4 equal pieces. Then cut width wise into 6 even slices so you have ~ 2 1/2 inch squares.</div><div></div><div> </div><div>Prepare the filling...</div><div></div><div>1 shallot</div><div>10 oz button mushrooms</div><div>Pulse in food processor, do not puree!</div><div>In a medium saucepan, heat 1 tbsp of oil and fry mushrooms and shallots until dry ~6-7 minutes. Add a little salt, and a dash of hot pepper sauce and 2 tbsp of minced sun dried tomatoes and 1/3 cup grated Parmesan cheese. Cool filling.</div><div></div><div> </div><div>Place 1 tsp filling in centre of pastry. Beat 1 egg and dot the edges of the pastry with the egg. Pinch the corners together. Place on a cookie sheet lined with parchment paper. Brush the pastry with remaining egg wash and bake in a 425 F oven for 15 minutes or until golden brown. I freeze them and reheat for 6 minutes in a 350 F oven.</div></div>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-23262215095708476232009-11-09T17:16:00.000-08:002009-11-09T17:38:07.368-08:00Chinese cooking...curry chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLBoOOjku0_FRduJquKk2gCJldpMBXZiy3L5TMQABATOCW9AtiLZymFR0IJox9AuoV2aa46xDchFJZV4vXmuUK88MvPoGeEeDeDLJTDdYuINBKzBj-hoJoRtTSB7eHWcB8NP6PVBAMMja/s1600-h/HPIM0419.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402281498528923874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLBoOOjku0_FRduJquKk2gCJldpMBXZiy3L5TMQABATOCW9AtiLZymFR0IJox9AuoV2aa46xDchFJZV4vXmuUK88MvPoGeEeDeDLJTDdYuINBKzBj-hoJoRtTSB7eHWcB8NP6PVBAMMja/s320/HPIM0419.JPG" /></a><br /><br />This dinner cooks up quite quickly and is very tasty...<br /><br /><br /><br /><br /><br />You will need<br /><br /><br /><br /><br /><ul><br /><li>1/2 lb chicken breast cut into thin slices</li></ul><br /><br /><br /><br /><p>Marinate the chicken for 30 minutes in 2 tsp soya sauce, 1 tsp wine (I use vermouth if there is not any leftover wine sitting around), 1/2 tsp sugar and 1 tsp cornstarch .</p><br /><p>Next you will need</p><ul><br /><li>2 tbsp oil</li><li>2 slices minced ginger</li><li>1/4 tsp crushed red pepper</li><li>1 1/2 tsp curry powder</li><li>1/ medium onion sliced into 2 inch strips1/4 tsp salt</li><li>1/2 bell pepper cut into 1 inch thin strips</li><li>cauliflower florets (enough for 2)</li><li>sugar snap peas (enough for 2) </li><li>1/4 tsp salt</li><li>1/2 cup chicken stock</li><li>1/2 tsp cornstarch dissolved in 2 tbsp water</li></ul><br /><br /><p>Heat wok or frying pan with oil, ginger, crushed red pepper, garlic and onion over high heat for 1 minute. Add chicken and stir fry for 1 1/2 minute. Add bell pepper and soup stock and cook for a minute then thicken with the cornstarch solution. Serve over rice with a salad. Quick dinner!</p><br /><br /><br /><br /><p></p>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-20053478598690958052009-11-02T18:23:00.000-08:002009-11-02T18:38:00.140-08:00A quick casseroleWe were out for dinner last night and were lucky to come home with some leftover roast venison .<br /><br />I decided to chop the sliced venison and add it to my casserole dish.<br /><br />Cook 2 cups of elbow macaroni for 10 minutes and drain. Add 4 ounces of softened cream cheese and mix well.<br /><br />In a skillet, saute 1 lb of ground meat with 1 chopped onion and 1 cup sliced mushrooms. Add 8 oz tomato sauce, 14 ounce can of diced tomatoes, 1 tsp of sugar, a shake of Worcestershire sauce and 2 minced cloves of garlic. Add salt and pepper to taste. Mix in leftover venison and 1 cup of sour cream. In a casserole dish, add 1/2 the noodles, 1/2 the meat mixture and repeat. Top with grated cheddar if you like. Cover and bake at 350 degrees F for ~45 minutes.<br /><br />I served this with a tossed salad with a vinaigrette sauce and sauteed green beans with garlic, grated ginger and touch of maple syrup.<br /><br />It tasted pretty good! Not as boring as a usual casserole.Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-19514793314145928262009-11-02T18:20:00.000-08:002009-12-06T10:49:21.288-08:00Buttery almond cookies and lemon squares<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnRBrSjK7kSTfR0LTFrGo0lDZ102am01ZrxD2s8kdHMhZtwUiZBrzSN5MHWnzTvesh8_w5TNtuUJxbDBUYmD2lAvgxwIAHQOfrnE8gPWmQrJRaYLgFV7Zjw0agoc9DZCtmW_3UGH6FPEu/s1600-h/HPIM0441.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412190718425004706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnRBrSjK7kSTfR0LTFrGo0lDZ102am01ZrxD2s8kdHMhZtwUiZBrzSN5MHWnzTvesh8_w5TNtuUJxbDBUYmD2lAvgxwIAHQOfrnE8gPWmQrJRaYLgFV7Zjw0agoc9DZCtmW_3UGH6FPEu/s320/HPIM0441.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUAdPPL7oLepUqdc3aWa4thuxlUK4yASrSO8oIhRJgdf7GEXU3VEpOizbPYVZJEjsd-SzL6A7jtu6AwZEEzhAnlNpRLCRRaHNbzZNdfkFhlGpKQ_5whSEi39UiOa8Hs97c1BUTsauW1qL/s1600-h/HPIM0416.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399696982838135538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUAdPPL7oLepUqdc3aWa4thuxlUK4yASrSO8oIhRJgdf7GEXU3VEpOizbPYVZJEjsd-SzL6A7jtu6AwZEEzhAnlNpRLCRRaHNbzZNdfkFhlGpKQ_5whSEi39UiOa8Hs97c1BUTsauW1qL/s320/HPIM0416.JPG" /></a><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi71Pq73HRFE46Kv0CTFhWKbdPEhA4dwEF87B9egLxEmtkZV_GttXW04hIGg_6L0y2bBSKMrdVss08O96qlo6m_58bre6FDxdqKamACa-rZRdpvZI0g1phRQ3plh4I0h4ogyJSGtqtrKtFq/s1600-h/HPIM0415.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399696839070923026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi71Pq73HRFE46Kv0CTFhWKbdPEhA4dwEF87B9egLxEmtkZV_GttXW04hIGg_6L0y2bBSKMrdVss08O96qlo6m_58bre6FDxdqKamACa-rZRdpvZI0g1phRQ3plh4I0h4ogyJSGtqtrKtFq/s320/HPIM0415.JPG" /></a><br />The almond cookies reminded Brian of his mom's Christmas baking...</div><div></div><div>This recipe is from the Taste of Home Dec. Jan. 09/10 issue "Cookies and Bars"</div><div></div><div></div><div>Just a little note...the almond cookies don't seem like they are going to stay together because the dough is so fragile...but, don't despair ...they do!<br /><br />They make ~ 4 dozen (you should see my freezer)!</div><div></div><ul><li>1 cup softened butter</li><li>1 cup icing sugar divided</li><li>2 cups all purpose flour</li><li>1 tsp vanilla</li><li>3/4 cup chopped almonds</li></ul><p>Cream the butter and 1/2 cup icing sugar, add flour and vanilla and mix well. Stir in the almonds and shape into 1 inch balls.</p><p>Bake on an ungreased cookie sheet at 350 F for 15 minutes or until the bottoms are a light golden brown. Cool for a few minutes and roll them in remaining icing sugar... Enjoy!</p><p></p><p>Lemon coconut squares</p><p>This recipe makes and another 4 dozen.</p><ul><li>1-1/2 cups flour</li><li>1/2 cup icing sugar</li><li>3/4 cup cold butter</li><li>4 eggs</li><li>1-1/2 cups sugar</li><li>1/2 cup lemon juice</li><li>1 tsp baking powder</li><li>3/4 cup flaked coconut</li></ul><p>Combine flour and icing sugar;cut in butter until crumbly. Press into 13 by 9 baking dish and bake at 350 F for 15 minutes.</p><p>Beat eggs, sugar, lemon juice and and baking powder until combined. Pour over crust and sprinkle with coconut. Bake at 350 F for 20-25 minutes. Cool and cut into squares... Nummy little bites!!</p><div></div><div></div>Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0tag:blogger.com,1999:blog-8323069417165618086.post-13643107748382949962009-11-02T18:07:00.000-08:002009-11-02T18:20:32.487-08:00Tiny tortieres<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vY9OXRYScwzyFEXcpSuDk68qIxJuwxZstUn7dgnyUtk0AEbZoYNN4C1rGZPhgFYxpCN60Oh1CVwDUxSoDOppy1gssfrXv6k6woGPxyY_qnJeFZiKl-rQw9g_d5pMv3iDzAdvg-Hj0HPF/s1600-h/HPIM0418.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399693277304311874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vY9OXRYScwzyFEXcpSuDk68qIxJuwxZstUn7dgnyUtk0AEbZoYNN4C1rGZPhgFYxpCN60Oh1CVwDUxSoDOppy1gssfrXv6k6woGPxyY_qnJeFZiKl-rQw9g_d5pMv3iDzAdvg-Hj0HPF/s320/HPIM0418.JPG" /></a> These are a little picky to make, but, most people enjoy the flavour.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />In a large saucepan add the following ingredients:<br /><p>1 lb ground beef and 1/2 lb ground pork<br />1 finely chopped small onion</p><p>salt and pepper </p><p>1/4 tsp allspice</p><p>1/4 tsp nutmeg</p>1 minced clove of garlic<br />3/4 cup water<br /><br />Simmer for~ 15 minutes.<br /><br />Use my previous peach pie crust and prepare recipe for 2 cups of flour. Roll dough and cut 2 1/2 inch circles for mini muffin tins. spoon in meat mixture to fill. Cut small circle of dough to top tortieres. Bake at 400 degrees for ~ 15 minutes or until lightly browned. Freeze. Reheat in a 325 degree F oven for ~10 minutes.<br />Enjoy!Zanne's Kitchenhttp://www.blogger.com/profile/04553069667255196912noreply@blogger.com0