While in Calgary a few weeks ago, eldest son in family had a great dinner for the siblings and parents. Pulled pork sandwiches and poutine. Although it was really tasty, you have to go a few more levels to beat what Don did on Sunday (our last hurrah before the gym takes over).
- 3 cups of oil for deep-frying
- 3 1/2 lbs. baking potatoes (we used new and they were better than Russet)
- 4 tsp. Crisco oil
- 1 onion, chopped
- 2 shallots, chopped
- 2 garlic cloves, minced
- 2 tbsp. tomato paste
- 6 sprigs of fresh thyme
- 3 cups beef broth
- 2 cups chicken broth
- 1 tbsp. mixed peppercorns
- 2 tsp. cider vinegar
- 1/2 tsp. sugar
- 1/2 tsp. Worchestershire sauce
- pinch dried sage leaves
- 1 cube beef bouillon cube
- pinch of salt
- 1/2 cup butter
- 1/2 cup flour
- 3 oz. shredded Monteray jack cheese
- 3 oz. shredded cheddar
- 3 oz. shredded Asiago cheese (mix all three together in separate bowl)
In a large pot, heat the oil over a medium heat and cook the onion, shallots, garlic, tomato paste and thyme until the onions and shallots are softened and golden in colour (5 minutes).
Stir in the broths, peppercorns, vinegar, sugar, Worchestershire sauce, sage, salt and bring to the boil. Reduce and simmer for 15 minutes, stirring occasionally. Strain through a sieve into a large glass 8 cup measure. Discard the solids.
Now, in the same pot, melt the butter, add the flour, whisking constantly until a smooth paste and pale butterscotch colour. (3-4 minutes).
Whisk in the reserved broth mixture and bring to a boil. Cook until thickens (about 5 minutes). Keep warm.
Wash and cut the potatoes into sticks. (peel first, of course). Pat dry. Blanch in water for 3 -5 minutes at a hard boil. Transfer to a towel lined baking sheet to drain.
Working in small batches, put the potatoes in the fryer and cook until tender, golden in colour. Put in a paper lined bowl to remove excess oil, lightly salt and place in a serving bowl.
To serve, take as many chips as you want, sprinkle the grated cheeses over the top and then, and then, spoon that liquid gold over and dive in. OMG! Yup! This is the very best poutine ever. I really hate the ‘squeaky’ cheese curds that never, ever melt and become long strings that appear obscene while trying to be polite.
Give this one a go and you will make it forever.
Oyster Rockefeller Soup
Gotcha! There is another way to eat this delicacy. Try it and see if you agree.
- 4 cups fish stock
- 2 cups chicken broth
- 3 tbsp. butter
- 2 shallots, finely chopped
- 4 oz. smoked bacon, finely chopped
- 3 tbsp. flour
- 35 shucked oysters, reserving liquour
- 2 cups spinach leaves, stemmed and washed, dried and chiffonade style
- pinch of salt
- 1 1/2 cup heavy whipping cream (again, 36% if you can buy it)
- 2 egg yolks
- pinch of tabasco sauce, fresh lemon juice
- 1 tbsp. Pernod liqueur
In a large saucepan,, combine the stock and broth bringing to a boil. Reduce temerature and keep hot.
In a soup pot, sweat the shallots in the butter and bacon for 6-7 minutes without browning. Add the flour, and with a wooden spoon, stir to combine and cook for 3 minutes.
Remove from heat, add the hot stock/broth whisking together gently to combine. Bring to a boil and simmer over low heat for 15-18 minutes, stirring often.
Remove from the stove, add the spinach, oyster liquour and season to taste. Reheat the soup 15 minutes before serving.
Warm the soup bowls and then combine the cream and yolks. Temper the mixture with a large ladle of hot soup and whisk well to avoid curdling. Add the egg mixtue to the pot and heat until almost boiling. This must be constantly stirred. Add the oysters and cook only for 1 minute.
Remove from heat and add the tabasco, lemon juice and Pernod.
Triple Chocolate Milkshake
This is a nice way to calm the kids down and keep everyone cool at the same time.
- 1 x 500 ml bottle of “chillin’ chocolate’ milk
- 5 huge scoops of chocolate ice cream (Chapman’s is the best)
- 1 tbsp. chocolate syrup
- 1 frozen banana, sliced
- 1/2 cup whipping cream (36% if you can buy it)
- 2 tbsp. maple syrup
- 1 tbsp. chocolate sprinkles
In a blender, combine the milk, ice cream, syrup and frozen banana. Puree for a full 2 minutes until SMOOTH.
In a bowl, whip the cream with the maple syrup until stiff peaks form. Transfer to a piping bag with a rosette tip.
Divide the milkshake into 4 clear glasses (or 2 if really thirsty), and garnish each one with a whipped cream rosette and sprinkle of the chocolate.
Change it up:
If you like or prefer strawberries, change the ice cream to strawberry, the milk to strawberry, add fresh berries and continue on as with the chocolate one. Just garnish with a fanned out strawberry on top.
Spring In The Orchard Cocktail
Okay, the weather is improving and this would be an awesome drink to start off the new season and warmer weather. There are a few steps to take first.
1. Clean the deck/patio of all winter debris
2. Quickly wash it down and set out the furniture (hurry before a Spring snow-shower appears)
3. Go to the kitchen and begin:
- 1/4 cup Cognac
- 1/4 cup Calvados (yum)
- 2 tbsp. Grand Marnier
- 2 tbsp. Pear liqueur
- 4 tsp. fresh lime juice
- 2 dashes Angostura bitters
- crushed ice
- thinly sliced pear pieces
Pour the ingredients into a shaker filled with crushed ice. Shake vigorously for about 20-25 times. Strain into 2 martini glasses and top with a thin slice of pear.
Go out on the deck now and toast the new season. Yeah! Bring on the sun…this could be considered a ‘starter’ drink. Take that whichever way you wish…start of a headache ….start of a fun summer ahead…you silly, that is all I was thinking of.
Broiled Peaches With Creme Fraiche, Pistachios And Balsamic Vinegar
This is a light dessert; great either following a heavier meal or in the summer on the deck. Try it, it could well become a favourite of all who sit at your table.
- 1-2 tbsp. sugar
- 4 peaches, peeled, halved and pitted
- 8 – 10 tsp. creme fraiche
- 3 tbsp. chopped pistachios
- balsamic vinegar for drizzling
Preheat the broiler. Place sugar in a small flat plate. Dip the cut side of the peaches in the sugar to coat and transfer to a broiler proof dish.
Broil, rotating just one time, until all the peaches are caramelized. (4-5 minutes)
Remove from the oven. Let cool slightly and top with the creme fraiche, chopped pistachios and a drizzle of balsamic vinegar.
Mahi Mahi Steaks With Ginger Teriyaki
When this is served with lime flavoured rice, and a vegetable of your choosing, it is a delicious meal…for family or company alike.
- 3/4 cup thick teriyaki sauce
- 2 tbsp. dark brown sugar, packed
- 1 tsp. grated ginger, peeled
- 4 steaks, about 1 inch in thickness
- 2 fresh limes, cut in wedges (8 in total)
Combine the teriyaki sauce, sugar and ginger together. Remove 1/4 cup and place the remainder in a large sealable food bag. Press out the air and make sure the fillets are totally covered. Let marinate for 30-45 minutes, turning the bag over after 15 minutes.
Grill the steaks for about 5 minutes each side. It should flake easily. Brush throughout the grilling with the reserved sauce.
Plate and add 2 lime wedges on each plate. Add the rice and vegetable and you have another winner.
Yummy!
Fresh Berries And Pineapple Salad
Don just bought a fresh pineapple and when he sliced it up, it had to be one of the sweetest I have ever tasted. Then, I looked in the fridge and I had some beautiful berries just looking at me and telling me to use them too.
Try this, it is easy, so refreshing. Just say Mahalo!
- 1 beautiful ripe pineapple
- 1 cup strawberries (fresh not frozen)
- 1 cup blackberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/3 cup mango juice
- 1/4 cup lime juice
- 1/4 cup poppy seeds
Wash and clean the berries and dry on paper towels. Remove the ends of the strawberries and slice in half. Clean the pineapple (you must know how I’m sure) and slice into 3/4 inch cubes.
In a bowl, place the strawberries, blackberries, blueberries, raspberries and pineapple. In your blender pour in the mango juice, lime juice and poppy seeds and blend together until really blended.
Pour over the fruit. This is refreshing and has a little ‘zing’ to it.
Now go look out your window, stick your tongue out at the snow and go and enjoy the salad. It is beyond scrumptious with warm buns and butter.
My Own Vanilla Sauce
We are having company for dinner tomorrow night and I baked a whipped cream cake (on this site) and I added 1/4 cup of baking chocolate powder (not cocoa). I thought it needed a different perk and I thought of a vanilla sauce.
After a lengthy search, I thought I would try something on my own and you should try it. It is truly bowl licking good.
- 2 tbsp. good cornstarch
- 1 1/2 cups milk, divided
- 1 cup whipping cream
- 1/2 cup sugar
- 2 large egg yolks
- 1 tsp. vanilla
In a small bowl, sprinkle the cornstarch on 1/2 cup milk and whisk to dissolve. Add the sugar and egg yolks and whisk really well. Add the vanilla and mix in.
Pour the milk and cream in a heavy sauce pan and bring to a simmer and whisk in the egg mixture gradually.
Continue mixing with a wooden spoon until it comes to a boil. Remove from heat, strain through a metal sieve in a bowl. Cover with plastic, making sure to touch the surface. Let cool down completely and put in refrigerator. (If making 1 day ahead). When ready to serve, reheat the bowl over a pan of simmering water.
Scoop the cake out into pretty serving bowls and put a generous scoop of this liquid gold over the cake.
I took a sample down to Don and we both were trying to lick the bowl. What can I say? Yup, it’s yummy!