I was given this recipe about 17-18 years ago by a co-worker. We loved it so much I had to have the recipe. Try it..it is a lovely dish.
- 1 cup Basmati Rice
- 2 cups water
- pinch of salt
- 1-2 tbsp. saffron flowers (if using a powder, use much less) Can be purchased in any East Indian Store
- 1/2 cup sun dried tomatoes, drained and chopped
- 1 cup fresh fried mushrooms
- 2 cup left over chicken (perhaps from the night before)
- 3 cheese pouring dressing (Kraft)
- 2 tbsp. balsamic vinegar
Cook the rice in the normal manner – about 20 minutes. After the rice has cooked, add the sun dried tomatoes, chicken and mushrooms.
Mix together the dressing, balsamic vinegar to make a salad-like consistency with the rice dish.
This is a great dish for a summer or a buffet addition.
Lime Baked Alaska
When I was growing up, my brother was a safety patrol kid, and at the end of the year they were all treated to a dinner at the majetic MacDonald Hotel in Edmonton. One of the dishes they had, and I never forgot, was him telling us all about the Baked Alaska he had for dessert. Drat!
This is a bit more up-to-date dessert, after all, he is very old now and probably wouldn’t remember it at all….just kidding.
This recipe is a 3 parter…just read through. Not difficult – just looks that way.
- Filling
- 1/3 cup Lime Marmalade (hard to find, but oh so worthwhile)
- 1 qt. best quality vanilla ice cream (Chapman’s comes to mind)
- 1 pt. lime sorbet, slightly softened
Beat the marmalade into the ice cream with a wooden spoon and then spread in a 8 inch round cake pan. Spread the sorbet in a second 8 inch cake pan. Cover both pans with plastic wrap and freeze.
Genoise (cake)
- 1/2 cup cake flour
- pinch of salt
- 3 large eggs at room temperature
- 1/2 cup sugar
- 2 tsp. lime zest
- 2 tsp. lime infused vodka (lime flavouring)
- 3 tbsp. unsalted butter, melted and cooled
Preheat oven to 350 degrees. Butter a 9 inch round cake pan and line with a cirlce of parchment paper, and then butter the paper.
Sift together the flour and salt.
In a metal bowl, over a pot of simmering water, heat the eggs and sugar and whisk constantly until lukewarm and the sugar has completely dissolved.
Remove from the heat and add the zest and liquor. With an electric mixer beat until very thick, pale in colour and about 3 times the volume. This should take about 6-7 minutes.
Resift the flour and salt and in two batches, CAREFULLY fold into the egg mixure. Fold the butter into 1 cup of the batter until really well combined then fold into the remaining cake batter. Spread into the prepared pan, smoothing the top with an off-center spatula.
Bake for about 15 minutes. Be sure to check with a toothpick. Cool on a rack for about 5 minutes. Run a thin knife around the side of the cake and invert the cake to cool completely and peel off the paper carefully.
To Assemble
Cut the cake in half to make 2 cakes. Wrap tightly each one with plastic wrap and freeze for half an hour. On a 10 inch plate (one that can go into the freezer and then the oven) place 1 layer of the cake. Dip the pan containing the vanilla ice cream in hot water to loosen and unmold on the cake layer. Now place the second cake layer on top of this, cut side up and unmold the lime sorbet oin the same manner. Cover with plastic wrap and freeze for at least one hour.
Meringue
- 7 large egg whites (buy just the egg whites and there is no waste)
- 1/4 tsp. cream of tartar
- 1 1/4 cup sugar
- 1 tsp. pure vanilla
Preheat oven to 450 degrees. Beat the egg whites and salt until foamy. Add the cream of tartar and beat at high speed until they hold stiff, glossy peaks. Add the vanilla and beat for another 20 seconds.
Transfer the frozen cake to a parchment lined cookie sheet and remove the plastic wrap. Spread the meringue over all the cake at least 1 inch thick and mound on top. Bake until lightly browned – about 5 minutes.
Remove from the oven, serve immediately. Did I tell you the adoration from your guests will absolutely make your day? It will.
Yummy
Danish Meat Patties
These are very simple to make and very tasty. Serve with noodles and a salad. Serves 4
- 1 lb. lean ground beef
- 1 medium onion, peeled and chopped coarsely
- 2 tbsp. flour
- 1/4 cup club soda
- 1 egg, beaten
- pinch of salt
- pinch of pepper
- 2 tbsp. Crisco oil
Combine the beef and onion in a bowl and blend well. Stir in the flour, oil, club soda, egg and seasonings and chill in the refrigerator for 2 hours. Shape into 4 x 2 1/2 inch oval patties. Dredge in some additional flour.
Add the oil a skillet on medium-high heat and cook until browned and not pink in the center. Turn only once.
Remove and drain well on paper towelling.
Yum!
Super Tips for the Kitchen And The Bedroom
Now THAT got your attention, I’ll bet. It is getting to that time of the year, where entertaining the masses seems like the normal thing to do. Perhaps some of these tips will help you and, perhaps, make things a little easier. Here we go…nothing earth shattering but very useful.
Any left over liquids from cooking….pour into muffins tins and completely freeze. Now put them into freezer bags, mark them “beef drippings”, “vegetable stock”, whatever….now when you go to make gravies or soups or marinades, simply defrost.
If making recipes that use only egg yolks, put the egg whites ice cube trays and freeze. Then place in freezer bags until ready to use. When thawed these MUST be ued immediately.
After guests have left and there is wine left in the bottle. No, don’t drink it or throw it out or try to save for another day. Simply pour into ice cube trays (12% alcohol or less) and freeze. Again , freeze, place in freezer bags and now you can use them when braising meats or making marinades.
Chicken stock – freeze in muffin tins to use when making your turkey pot pies (after Christmas).
Citrus Juices? Freeze in trays for the next time you are needing some citrus in a vinaigrette, Each cube holds aproximately 2 tablespoons.
Okay, let’s leave the kitchen and go to the bedroom for a minute. If you run a Bed and Breakfast (as we did for many, many years), duvet covers are hard to keep in place.
Here is a neat trick. Take fabric tape, cut 8 x 5″ strips off. Turn your duvet cover inside out and at each corner of the duvet cover, sew 2 strips in the inside corner. Still keeping it inside out, place the comfort on top and tie each corner of the comforter to the duvet. NOW, turn it right-side out, and the comforter stays in place. Clever? You bet your ‘blanket it is.
Save these, it make make your life a little easier. Gotta run….still baking.
Grilled Tuna With Avocado, Ginger And Lime
This is a nice change of pace…as long as you have either a barbecue or simply heat a grill pan on the stove top. Add a glass of Chardonnay and the pairing is unbelieveable.
Vinaigrette
- 1 jalapeno, seeds removed and chopped fine
- 2 tsp. grated fresh ginger
- 1 garlic clove, grated
- juice from 4 limes
- 1/4 cup low sodium soy sauce
- 1/4 tsp. sugar
- 1/4 cup extra virgin olive oil
- pinch of kosher salt and pepper
Whisk all the ingredients together until well combined.
- 4 blocks of sushi-quality tuna
- 4 ripe avocados, halved, peeled, pitted and sliced
- 1/4 cup fresh cilantro
- 3 1/2 cups greens of your choice
Preheat grill on high heat or heat grill pan on stove-top until hot. Season the tuna with some kosher salt and pepper. Lay the tuna on the hot grill and sear for 1 minute on each side until a slight crust. Drizzle the tuna with a couple of teaspoons of the vinaigrette. Transfer to 4 plates with the salad greens and avocado slices arranged in a circle and drizzle with the dressing, serving the rest on the side to be added as wanted.
As I said, add a glass of chilled Chardonnay and you have a feast fit for a king .
Grilled Lamb With Stone Fruit Relish
- The best way to make this dish without having to deal with a whole leg of lamb is to ask your butcher to make you leg top roasts. If you like lamb, you are going to love this.
- 1/4 coarsely chopped fresh oregano
- 2 tbsp. coarsely chopped fresh rosemary
- 1 tbsp. kosher salt
- 1 tbsp. pepper
- 1 tbsp. minced garlic
- 3 tbsp. olive oil
- 2 x 1` lb. lamb leg top roasts
Stir together the herbs, salt, pepper, garlic and oil and rub all over the lamb. Set aside while you make the stone fruit relish.
Stonefruit Relish
- 6 peaches (or apricots) cut into 1/4 inch pieces
- 1 roasted red pepper, outer skin removed, cut into 1/4 inch pieces, (1/3 cup)
- 2 tbsp. minced shallot
- 2 tbsp. coarsely chopped mint (fresh)
- 2 tbsp. red wine vinegar
- 2 tbsp. fresh orange juice
- 2 tbsp. extra virgin olive oil
- 1 tsp. brown sugar
- 1/2 tsp. red pepper flakes
- 1/2 tsp. ground coriander
- pinch of salt
Stir together all the ingredients and set aside.
Preheat the barbecue on high for about 10 minutes. Sear the lamb on a lightly oiled grill rack, covered with the lid, turning once until well browned (9-10 minutes).
Turn off one burner and put the lamb on the shut-off burner, reduce the heat to moderate and grill until the internal temperature registers 135 degrees for medium rare. (about 15-20 minutes). Transfer to a cutting board and tent with foil, letting rest for 15 minutes, before cutting across the grain. Slice thinly and serve with the stone fruit relish.
Serve this with roasted potatoes and root vegetables. Add some garlic toast and a glass or two of a lovely Merlot or Sangiovese red wine.
Baking Marathon 2013
Wow, what a day…not done yet. Yesterday Don stood and hand-chopped everything that goes into his antipasto. Believe me, it is long, hard work but oh so wonderful to eat. It took 3 1/2 hours. We had a friend who sat and ate one whole jar at one sitting a couple of years ago.
Today, he made the mixture for his Tourtiere…again, masterpiece. Ask any of his kids..and family….extended family….friends….acquaintences….get the drift? I have been using the oven all day, so he is waiting to make his pastry to finish that chore.
This morning I started with my new, most favourite shortbread ever. It is called “another shortbread” on this site. Believe me it is fantastic. Don was stealing cookies off the tray before I could put them on the racks to cool. OMG, Try it.
Then I went to making cheese shortbread, whipped shortbread, pumpkin loaves and pumpkin tarts.
I learned a very valuable lesson this morning. I wanted to make my black and white bark. Couldn’t find the cookies that are needed so thought I could use some cookie crumbs for making pie crusts (you know the type), put in my chopped pistachios and best white chocolate. Lo and behold…the crumbs were so stale it all had to be thrown out. Lesson learned…ALWAYS make sure ingredients are fresh. What a waste of time! What a terrible taste.
Earlier this week I made Gumdrop cake (one of my favourites at this time of year), my “new Christmas Cake”, Raspberry Meringues and a Blackberry Orange Tea Loaf. I also made mini Quiche Lorraine tarts for our upcoming wine and cheese evening in December. More on that later.
The rest of this week, I have to make YET, marshmallows, Holiday Shortbread, Pecan Shortbread, Lemon Shortbread, Madeleines, Santa’s Balls, Salted Chocolate Cookise, Citrus Cocada, Blue Cheese Cookies with Pistachios.
I still don’t have any nuts or truffles on the list yet. Shoot!
This is our 26th November 11 bake-a-thon. Sure do love the results..dishes on the other hand…….
Wine please …oh better yet, make that a double…
Grilled Salmon Burger With Homemade Tartar Sauce
I know it is November….most of the Country is under a blanket of snow (not us, yet!) and the barbecue goes all year round, so buck up and try this…today would be a good day….in fact, any day is a good day.
- 1 wild salmon filet, skin and all pin bones removed, cut into 8 pieces
- 2 tbsp. olive oil
- pinch of salt and pepper
- tartar sauce (recipe follows)
- butter lettuce
- fresh hamburger buns, warmed
Rub the salmon with olive oil and salt and pepper. Grill on a medium temperature for about 4 minutes each side until cooked through. You can add any other condiment you personally prefer, but these are scrumptuous as is.
Tartar Sauce
- 1 cup mayonnaise
- 2 tbsp. relish
- 2 tbsp. capers, coarsley chopped
- 1 tbsp. creamy horseradish
- 1 lemon, juiced
Combine the above ingredients, place in a sealable jar and refrigerate. This will keep for up to 10 days.
You could make this burger every day for 10 days….OR…make a lobster roll…or a Tilapia burger….yummmmmmm
Mussels With Smoked Tomato Broth
When we were in Belgium, Don absolutely loved the Mussels or Moule as they were called. This is a recipe very similar to what he enjoyed.
- 1 tsp. olive oil
- 1/4 cup diced onion
- 1/4 cup diced fennel
- 1 tsp. fresh garlic, chopped
- 1 tbsp. smoked paprika (Hungarian is the best)
- 2 cups canned roma tomatoes
Heat the oil in a medium sized saucepan. Add the onion and fennel and saute until soft and translucent. Add the garlic and cook a further 30 seconds. Add the paprika and stir to mix well. Add the tomatoes and simmer for 10 minutes. Set aside.
Mussels
- 1 tbsp. olive oil
- 2 shallots, sliced thin
- 1 large garlic clove, finely sliced
- 2 lbs. Mussels (Salt Spring, if you can buy them)
- 1/2 cup Chardonnay
Add the olive oil to a heated medium size pan. Add the garlic, shallots and saute for a minute. Add the mussels and continue to saute for another minute. Now add the wine and deglaze the pan. Add the tomato broth you just made and quickly bring to a boil. Let simmer until the mussels have opened up. Any that do not open, discard. Serve with warmed focaccia bread and, of course, a glass of wine.
When you and your guests waddle away from the table, you will only hear praise to the chef. Yup! You did it again.
Churros (Mexican Dessert)
Again, this recipe is from a class we took with Chef Paul Cecconi. They are so darn yummy, you better buy elastic waisted pants, ‘cuz you will make them over and over and……over again!
- 1 cup water
- 2 1/2 tbsp. white sugar
- pinch of salt
- 2 tbsp. vegetable oil
- 1 cup flour
- Oil for deep fryer
In a small saucepan on medium heat, combine water, sugar, salt and oil and bring to a boil then remove from the heat.
Stir the flour in vigorously until it forms a ball. Switch arms so you don’t get tired stirring this.
Place batter in a piping bag with a star tip and pipe into 375 degree oil and fry until golden.
After fried, toss in the cinnamon sugar (follows).
- 1/2 cup sugar
- 1 tsp. ground cinnamon
Didn’t I tell you these were yummy? Besides, look at the money you saved by not having to fly to Mexico. Darn, I’m good!
Fresh Tomato Salsa
This morning, while in a panic mode to find a certain cookbook, I found this recipe from Paul Cecconi’s cooking class last year. Everyone truly loved it.
- 8 vine ripened tomatoes
- 1 red onion, fine dice
- 2 jalapenos, fine mince
- 1 tbsp. garlic-minced
- 2 limes – zest and juice
- 1 tsp. cumin-toasted
- 2 tbsp. extra virgin olive oil
- 1 tbsp. honey
- 2 tbsp. cilantro-chopped
- salt/pepper to taste
Combine all the above and adjust seasoning to taste. Serve with warmed tortilla chips.
Trevor-tini
My husband’s son, Trevor, thinks I can’t make a good classic martini (I prefer the sweeter kind). Well, Trev, this is one for you. Try it out and tell me what you think. It is a classic.
- 1 part lemon vodka
- 1/4 tsp. freshly squeezed lemon juice
- 4-5 drops dry vermouth
- lemon twist
Pour the ingredients into a shaker filled with cracked ice and shake well. Strain into chilled martini glasses and garnish with a lemon twist.