- 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.
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.
Chocolate Muffins With Coconut Topping
When we ran the B & B for so many years, I always had different muffins on the go, and this combination makes this one another one to try. They won’t last long either.
Topping
- 1/2 cup cream cheese, softened
- 3 tbsp. sugar
- 2 tbsp. flour
- 1 egg
- 1 cup semisweet chocolate melting discs, divided
- 1 cup flaked coconut
- 1/3 cup toasted pistachios, chopped
This is made in two steps.
- Combine the cream cheese, sugar and flour, mixing until smooth. Add the egg and beat to combine. Stir in 2/3 cup of the melting discs and set aside
- In another bowl, add the remaining melting discs, coconut and pistachios. Set aside
Batter
- 1 1/2 cups flour
- 1 cup dark brown sugar
- 1/4 cup baking chocolate powder
- 1 tsp. baking soda
- pinch of cinnamon
- 1 cup strong black coffee, room temperature
- 1/3 cup Crisco oil
- 2 tbsp. cider vinegar
In a medium bowl combine the flour, sugar, chocolate powder, soda and cinnamon, whisking together until well combined.
In a small bowl, whisk together the coffee, oil and vinegar. Make a well in the dry ingredients and pour in the liquid mixing until moistened. Do not over beat.
In a prepared muffin tin, fill half full and then add a rounded tbsp. of the cream cheese mixture and top with 1 tbsp. of the coconut mixture.
Bake in a 350 degree oven for 20-23 minutes until a toothpick inserted in the middle comes out clean. Cool in pan for 5 minutes and turn out on rack to cool. Serve warm.
Acorn Citrus Bread For Winter Season
This recipe will make 2 loaves.
- 1 cup cooked and mashed acorn squash*
- 1/4 cup brown sugar
- 2 tbsp. honey
- 1/2 tsp. each of ground ginger and nutmeg
- generous pinch of salt
- 6 tbsp. unsalted butter, softened
- 1 1/2 tbsp. total finely ground lemon, lime and orange rinds
- 1 cup barely warm milk
- 1/3 cup warm water
- 1 tsp. brown sugar
- 1 tbsp. active dry yeast
- 4 1/2 cups flour
- 1 egg beaten with 1 tbsp. heavy cream
Cook squash until tender and drain all the liquid. Mash while still warm. Combine this now with the brown sugar, ginger, nutmeg, salt, butter, citrus rinds and warm milk. Mix thoroughly.
In 1/3 cup warm water and 1 tsp. brown sugar soften the yeast for about 5 minutes.
In a large mixing bowl (electric mixer with dough hook is perfect). Combine the squash mixture and yeast together. Begin working in the flour, 1 cup at a time, so the dough will pull away from the sides of the bowl. Knead the dough for about 5 minutes until it is smooth and elastic. Add more flour if required.
Butter a large bowl and place the dough into the bowl, turning to cover with the butter. Cover with plastic wrap and cover with a towel to let rise for about 1 hour, until doubled.
Turn the dough out and punch down and knead for 1 minute. Divide the dough into two loaves and place in greased loaf pans, seam side down. Cover with a dry towel and let rise until almost doubled. This should take about 35-40 minutes.
Preheat the oven to 375 degrees. Lightly brush the tops with the beaten egg and place in the lower third of the oven. Bake about 30 minutes. Remove from the oven and cool in the pans for 5 minutes.
Turn the bread out onto racks and cool at least one hour before serving. Serve warm with butter and a fruit compote.
(a l# squash should give this amount when cooked and mashed)
Lime Squares
With company coming soon, it is time to think about making some desserts. I thought this would make a good one as my granddaughter has nut allergies and I certainly don’t want to leave her out of the mix. Here, I am going to do this one for sure.
- 1/2 stick butter, melted and cooled **
- 1 1/2 cups graham crumbs
- 1/4 cup sugar
- 1/2 tsp. cinnamon
Prepare your 8 inch baking dish by buttering it and then laying out parchment paper making sure to have a 2 inch overhang on the sides.
Mix these together and lightly press into your prepared baking dish, making sure to go up 1 inch on the sides. Bake in a 350 degree oven, baking for about 10-12 minutes just until it is a beautiful golden colour. Set aside to cool for about 30 minutes.
Filling
- 2 large egg yolks
- 1 can condensed milk
- juice of 3 limes ( 1/2 cup )
Mix together the egg yolks and condensed milk until completely incorporated. Add the lime juice and pour this over the cooled crust. Bake for about 15-17 minutes. Cool down and then chill for about an hour. Remove from the pan and sprinkle with some grated lime zest. Cut and serve.
** For Canadian readers, when you buy a pound of butter at the store, bring it home, cut in half lengthwise, turn over and cut the two halves into half again. Wrap each quarter in wax paper and put in a plastic bag in the butter compartment of your fridge. Next time you wish to bake, take out a ‘stick’ of butter which is exactly the half cup of butter you want. Cool, isn’t it?
Fig Tapenade With Crusty Baguettes
To be sure, we are not talking about the dried figs out there in the market, I am referring to the summer when they are plenty, delicious, sweet and oh, so yummy! We are so fortunate to have our own fig tree in the yard, but for years when we lived closed to the mainland, we would have to drive in (1 hour plus) shop for the figs and drive back to serve these delicious fruits at our breakfast for guests at our B & B. I could not get any grocery store to bring them in. Anyway, here we go –
- 6 firm figs, washed, quartered and coarsely chopped
- 1 finely chopped shallot (or not)
- 1/2 cup nicoise olives, pitted and coarsely chopped
- 1/4 cup chopped basil
Mix together in a bowl and set aside.
- 1 baguette, sliced thin and lightly toasted
- fresh mozzarella cheese (not processed/slices)
On each slice of toasted bread, place a thin slice of cheese and top with the tapenade. Oh my, this is sooooo good. The sweetness of the fig and the saltiness of the olives really works together.
*our children gave us the fig tree as a house warming gift due to the fact we love them so much.
Red and Yellow Beet Salad With Burrata Cheese
You haven’t lived until you have tasted this cheese. Now combine it with the lovely beets and you have a salad fit for a king.
- 4 red beets, roasted and peeled
- 4 golden beets, roasted and peeled
- 3 tbsp. olive oil
- 2 tsp. lime juice
- 1 tsp. honey
- 1 tsp. minced fresh basil
- pinch of salt and pepper
- 2 cups mixed baby greens
- 2 pouches of Burrata cheese
- olive oil for garnish
- basil flowers for garnish
Thinly slice the roasted beets using a fine paring knife or a mandolin.
On 4 pretty plates. arrange the sliced beets, alternating the colours in a circular manner. In a narrow bowl, whisk together vigorously the balsamic vinegar and lime juice until emulsified. Add the honey, basil, salt and pepper to taste.
Place the baby greens in a bowl, drizzle with some of the dressing and toss to coat.
Top each arrangement of the beets with a mound of greens. Slice each pouch of cheese in half and place one on each salad. Drizzle with additional dots of balsamic dressing and garnish with a basil flower (optional).
What did I say? That cheese is to die for. Yes, it is more expensive to buy but you should do this for a special occasion or, use as often as you wish.
Peach Pistachio Trout With Roasted Cauliflower
This is an easy dinner that you can certainly serve even when company comes to call.
- 1 medium cauliflower
- 2 tbsp. olive oil
- 1 tsp. coriander
- 1/2 tsp. cumin
- pinch of cardamom and salt
- 4 trout fillets (5-6 oz. each)
- 4 tsp. peach jam (in our house – homemade using peaches grown in our yard)..sorry!
- pinch of salt
- 1/3 cup chopped pistachios
Preheat oven to 400 degrees. Line 2 baking sheets with foil. After cutting cauliflower into bite-size florets, toss with 2 tbsp. oil, the coriander, cumin, cardamom and salt. Spread out in single layer on one baking sheet and bake in the bottom third of the oven until edges are golden , stirring halfway through the 30 minute time. Set aside but keep warm.
Arrange the trout fillets skin side down, on the second prepared sheet. Sprinkle with a pinch of salt and pepper. Brush the peach jam over the tops of the trout. Sprinkle the chopped pistachios over the top, pressing gently to ensure they stick. Bake in the top third of the oven until a knife inserted into the thickest part of the fish comes out warm. Approximately 15 minutes.
When serving, plate the cauliflower in the center of each plate and set the trout fillet over the top. Add a chilled green salad on the table as well as lemon or lime wedges.
Truly yummy!
Seared Beef Teriyaki Cubes With Sesame Coating
This is a different starter for your evening. On the deck? Even better.
- 1 lb. beef tenderloin
- 1 tbsp. sesame oil
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 garlic clove minced
- 2 tsp. hoisin sauce
- 1 tsp. chili garlic sauce
- 1/4 cup teriyaki sauce, warmed
- 1/4 cup toasted sesame seeds
Trim the tenderloin of any fat and silverskin. Cut into 1 inch cubes. In a mixing bowl, whisk together the remaining marinade ingredients, except the warm teriyaki and sesame seeds.
Add the beef and toss to coat well. Cover and marinate in the refrigerator for up to 8 hours.
Preheat broiler and set the rack 6 inches from the element. Line a baking sheet with foil and spray with Pam. Spread the cubes onto the foil. Bake until desired doneness (5 minutes to medium rare; 8 minutes to medium well).
Transfer to a bowl and toss with the warm teriyaki sauce. Skewer with serving picks and dip each one into the sesame seeds to coat. Serve immediately.
Stir Fry Baby Bok Choy
Have you ever bought a bag of baby Bok Choy and then didn’t know what to do with it all? Well we did and now we can try this…
- 1 lb. baby bok choy
- 2 tbsp. chicken stock
- 1 tbsp. oyster sauce
- 1 1/2 tsp. soy sauce
- 1 1/2 tsp. cornstarch
- 1/2 tsp. sugar
- 1 tbsp. canola oil
- 2 slices fresh ginger, sliced
- 1 garlic clove, peeled and then minced
Cut 1/4 inch off the bottom of the bok choy. If the pieces are too large, cut in half lengthwise and wash thoroughly in cold water. Do this a couple of rinses and drain in a colander.
In a small bowl, combine the stock, oyster sauce, soy sauce, cornstarch and sugar. Set aside. Heat a large wok or flat bottomed fry pan over high heat. When hot add the canola oil and ginger and stir fry for about 10 seconds.
Add the garlic and bok choy and stir fry for 2-3 minutes until the leaves are limp and the leaves are still a bright green. Stir the sauce and pour over the greens and stir fry for 2 minutes until the sauce has thickened and lightly coats all the bok choy.
Serve with rice or noodles and maybe slices of roast chicken or pork tenderloin. The choice is yours and it sure is a tasty dish.
Chicken Pot Pie Deconstructed
Chicken Pot Pie has to be considered as ‘comfort’ food. Try this one out and see if you agree.
- 1 lb. frozen puff pastry, thawed
- 1 large egg, beaten
- 2 tbsp. canola oil
- 3 tbsp. butter
- 1 cup yellow onion, peeled and chopped
- 1 cup carrot, peeled and diced
- 1 cup celery, peeled and cut in 1/2 inch slices
- 2 cups Yukon gold potatoes, diced 1/2 inch pieces
- 1 1/2 cups chicken stock, divided
- 1/2 cup whipping cream
- 3 tbsp. flour
- 2 tsp. chopped fresh thyme
- 2 tbsp. chopped flat leaf parsley
- pinch of sea salt
- pinch of freshly ground pepper
- 1 cup frozen peas
- 1/2 cup frozen kernel corn
- 3 cups diced cooked chicken, white and dark meat
Preheat oven to 400 degrees. Roll out the pastry on a lightly floured surface. Cut the pastry discs large enough to cover 6 individual bowls. Place discs on a parchment lined baking sheet and brush with the beaten egg. Bake until golden brown (according to package instructions). Remove from the oven and allow to cool down.
Heat a large saucepan over medium heat. Add the canola oil and butter. When melted, add the onion, carrot and celery and saute until the onion is translucent. Add the potatoes and 1 cup of the stock. Cover and reduce the heat to simmer, cooking until the carrots and potatoes are tender.
Whisk together the remaining stock, whipping cream and flour until smooth and stir into the vegetable mixture and cook until thickened. Stir in the thyme, parsley, salt, pepper, peas and chicken.
Heat through. Divide and ladle into the warmed bowls. Top with the puff pastry discs and serve.
Green Beans With A Cranberry/Pistachio Dressing
After another trip to Penticton yesterday, it was too late to post a recipe. I’m back now so today,I think this one may be a wonderful addition to the Easter Dinner, coming up soon, so you should be prepared.
- 1 1/2 lbs. fresh green beans
- 2 tbsp. olive oil
- 1/2 cup pistachios, chopped
- 2 tbsp. pumpkin seeds
- 1/3 cup dried cranberries
- 1 garlic clove, thinly sliced
- 1/4 cup white balsamic vinegar
- 1 tbsp. parsley
- salt and pepper to taste
Bring a large pot of water to a boil. Trim stem end from beans, wash before putting into the pot and blanch until tender crisp (about 8 minutes). Drain and put into a bowl of ice water to stop cooking further. Drain and arrange on a small serving platter.
Mix the pistachios, cranberries, pumpkin seeds, garlic and a pinch of salt together. Heat a fry pan with olive oil, add the nuts and cook, stirring constantly until the pistachios are heated through (2 minutes).
Remove from heat and add the vinegar and parsley. Spoon dressing over the beans and serve immediately.
Great addition to your dinner.