I like pasta that is not all messed up with tons of vegetables. If it is only butter and garlic then I’m really happy. This one is so tasty. Try it out.
You will need:
- 12 ounces of fettucine (fresh is better, but dried will do just as well)
- 1 tsp. good, light olive oil
- 1 shallot, minced
- 1 1/2 cups whipping ceam
- 1 generous tsp. freshly grated lemon zest
- 2 tbsp. lemon juice
Cook the pasta until el dente and drain. Return to pot and cover. In a small saucpan heat the cream, lemon zest and juice until it begins to thicken up (6-7 minutes). Pour the sauce and toss to cover all the pasta. Serve in a bowl with a slice of toasted garlic/cheese baguette and a fresh, crisp salad.
If done right, would also make for a casual/elegant dinner for company. Makes my mouth water just thinking about it.
Potato Mushroom Make Ahead
This should be made the day before and will also allow more time for other pressing things to do. This recipe serves 8
You will need:
- 4 tbsp. extra virgin oil, divided
- 3 lbs. Yukon potatoes, peeled, cut lengthwise into 1/8″ slices
- 1 tsp. salt, plus a pinch for the mushrooms
- 1 1/2 cups whipping cream, divided (more if needed)
- 1 cup grated FRESH parmesan cheese, divided
- 3 garlic cloves, sliced very thin
- 1 lb. button white mushrooms
Preparation:
Preheat oven to 350 degrees
Brush 13 x 9 inch baking dish with olive oil. Arrange 1/3 of the potatoes in the dish, slightly overlapping. Sprinkle with a little of the salt.
Pour about 1/3 of the cream over top and about 1/4 of the cheese. Repeat layering as above 3 more times. Bake uncovered about 40-45 minutes. Adding more cream, if necessry to keep moist.
Slice mushrooms and toss with remaining oil and layer over top of the potatoes being sure to go to the edges. Drizzle 1/4 cup of cream over top of the mushrooms and 1/4 cup of cheese.
Continue baking for another 20 minutes until the potato edges are golden.
When making ahead, cool one hour. Cover and place in the fridge. Before serving, cut into serving portions, place on a parchment lined cookie sheet and heat in a 350 degree oven for about 15-20 minutes.
The smells coming from your kitchen when making this will probably have your neighbors forming lines outside your door. My husband always comes in and says, ‘Man, that sure does smell good. Too bad dinner is not today”
This is rich but ever so good. Now say, Damn, I did this…your guests will be impressed for sure.
Chocolate Whipped Cream Cake
When we ran our Bed and Breakfast, the joke was that you left your diet outside the front door and picked it up again when you left. I can’t get over that habit. Do I want to? Not so much!
You will need:
- 1 3/4 cups flour
- 2 cups sugar
- 3/4 cups Rodelle Baking Powder (any large grocery store)
- 1 tsp. salt
- 1 1/2 tsps. baking powder
- 1 1/2 tsps. baking soda
- 1/2 cup Crisco oil
- 1 cup half and half
- 2 large eggs
- 2 tsps. vanilla extract (or 2 tsps. chocolate flavouring)
- 1 1/4 cups whipping cream
- 1/4 cup creme de cacao
- 1/4 cup plus 2 tbls. icing sugar
- 1 packet of Oetker “WhipIt” (stabilizer for whipping cream)
- 1 1/2 tsp. icing sugar
- 1/3 cup mini chocolate chips
Preheat oven to 350 degrees. Butter the bottom/sides of 2- 9″ round cake pans. Now fit parchment paper circles into pans and butter the paper. Set aside.
Bring a small saucepan of water to a boil and let it simmer. Combine the dry ingredients into a large bowl and beat together with the oil, milk, eggs, vanilla and creme de cacao for two minutes or until smooth. Reduce to low speed and now add 1 cup boiling water. Mix well and divide equally into the cake pans. Bake these for 30-35 minutes and check with a wooden toothpick to ensure it is cooked. Cool for about 10 minutes and unmold, returning to the wire rack to cool completely.
To make the frosting beat the cream with the Whip It, until light peaks form and add the icing sugar and creme de cacao and beat until a little firmer. Gentley fold in the remaining 1/4 cup plus 2 tbls. icing sugar and 1 1/2 tbls. baking chocolate.
To assemble: slice each cake in half and place one layer on the serving plate. Spread a layer of frosting on top, sprinkle with 1/4 of the chocolate chips. Repeat with each layer except the top. Ice with the remaining whipping cream and sprinkle the top with “Choca vlokken” which is actually choclate curls. You can, of course, make you own but these work out in a pinch.
Enjoy!
Tasty Pumpkin Soup
Always on the lookout for something new and knowing you have all the ingredients in the pantry? Try this one on for size.
- 2 tbsp olive oil
- 1 leek, cleaned, white and light green pieces only
- 1 rib of celery, peel off the threads
- 1 gold flesh potato, diced
- 1 tsp. curry powder
- 5 cups chicken stock
- 2-2 1/2 cups whipping cream
- 1 can pure pumpkin (not pie mix) (796L can size)
- 1 tbsp. lemon juice
- salt and pepper to taste
- Brioche croutons (or buttered sourdough croutons)
Heat oil in a large pot on medium heat, adding the leek and celery and saute for about 3-4 minutes until soft and fragrant, not brown.
Add the diced potatoes and curry powder and saute for another minute. Now add the stock, pumpkin, and lemon juice. Bring to a boil and reduce the heat to a simmer and cover pot. Cook for about 15 minutes. Add the cream and cook until heated through. Season lightly with salt and pepper. Put into a pretty soup bowl, add a few freshly toasted croutons .
The curry adds a little flavour but no heat and it is a wonderful refreshing soup. Add a bottle of well chilled Piesporter (glass, if only you).
Enjoy!
Blueberry Soup
- When entertaining and you want to serve a new ‘thing’, try this. I promise you it will be a superb addition to the meal. I also promise you everyone will want the recipe (even if not a lover of cold soups).
You will need:
For 4
- 2 1/2 cups Blueberries
- 1/4 cup Blueberry Juice
- 1 cup heavy whipping cream
- 1/2 cup honey
- 1/4 cup Chardonnay Wine
- Juice of 1/2 lemon
- Blueberry Yogurt and Fresh Blueberries for garnish.
Now put everything in the blender until smooth and strain well to remove the seeds (this takes time). Top with Blueberry Yogurt and fresh blueberries. You will notice people slyly running their fingers around the edge of the bowl to get it all.
Now, if serving for 10
You will need:
- 5 1/4 cups Blueberries
- 1/2 plus 1/8 cup of Blueberry Juice
- 2 1/2 cups whipping cream
- 1 1/4 cups honey
- 1/2 plus 1/8 cup Chardonnay Wine (or White Cranberry Juice if you want non-alcoholic)
- Juice of 1 1/4 lemons
Process and garnish the same as for 4.
Chowder with Champ Fleury cheese
This cheese is to die for and when you put it in this soup…OMG!
Serves 4
- 1/2 cup Pancetta, cooked and crumbled (fattier, the better)
- 4 medium potatoes (Yukon gold is best), chopped
- 1/4 small onion, finely chopped
- 2 cups water
- 3 cups cream style corn
- Salt and pepper to taste
- 2-2 1/2 cups whipping cream
- 1/2 wedge Champ Fleury cheese (this is THE best ever)
- 1/2 cup Chardonnay wine
Preparation: Saute pancetta until crisp and then crumble. In a saucepan, add chopped potatoes and onions, and the crumbled pancetta. making sure not to burn the pancetta. Add everything except the cream. Cook until the potatoes are done, slowly add the cream, stirring constantly. Cut the soft rind off the cheese and add this along with the wine, to the soup, stirring until completely melted. Do not boil.
My mouth drools just putting this on. I kid you not. Being a lover of “thick” soups, this is one of the best you can make. When you have completed the task, sit down with a glass of wine and exclaim loudly “damn I did this”…..ME!
Saskatoon Bars
You will really like these. True.
- 1 cup flour
- 1/2 cup butter
- 1/4 cup sugar
- Pinch of salt
- Jar of Saskatoon jam
- 1 cup whipping cream
Preparation: Preheat oven to 350 degrees. Cut butter into dry ingredients and press into an ungreased nine inch square pan. Bake twenty minutes. Let cool completely.
Spread jam over the pastry. Spoon sweetened whipped cream flavoured with almond over the top. Cut into generous squares. If you want to do it a bit differently, cut into diamond shapes.
Corn Chowder
Oooh this is so good. You will love it, I know.
Serves 4
- 1/2 cup Pancetta, cooked and crumbled
- 4 medium potatoes (Yukon gold is best), chopped
- 1/4 small onion, finely chopped
- 2 cups water
- 3 cups cream style corn
- Salt and pepper to taste
- 2-2 1/2 cups whipping cream
- 1/2 wedge Champ Fleury cheese
Preparation:
Saute pancetta until crisp and then crumble. In a saucepan, add chopped potatoes and onions, and the crumbled pancetta. making sure not to burn the pancetta. Add everything except the cream. Cook until the potatoes are done, slowly add the cream, stirring constantly. Cut the soft rind off the cheese and add to the soup, stirring until completely melted. Do not boil.
I love a thick chowder and this one fills the bill for comfort food.
Lime Dacquoise
- Candied lime rind (recipe follows)
- 2 1/4 cups sliced almonds
- 1 1/2 cups sugar
- 2 tbsp. cornstarch
- 9 egg whites
- 1/2 tsp clear vanilla extract
- 2 cups whipping cream
- 3/4 cups icing sugar
- 2 tbsp. lime juice
- grated lime rind
Preparation: Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Draw eight inch circle on each one. Turn the paper over and put aside.
Spread almonds in oven on a flat pan and bake about seven minutes until a light golden colour. Let cool . Lower oven temperature to 275 degrees.
In a processor, grind the almonds, one half of the sugar and cornstarch until it becomes a powdery consistency. In a separate bowl, beat the egg whites until soft peaks form and add the remaining sugar a tbsp at a time, beat until stiff peaks form. Beat in the vanilla extract. Sprinkle in one half of the ground almonds and fold in the egg whites. Now fold in the remaining almond mixture.
Divide this mixture between the two pans and spread evenly to fill. Bake in top and bottom third of the oven set to 275 degrees for about sixty five to seventy minutes. Rotate the baking pans in the oven halfway through.
While this is hot, take the cake pan (used to draw circles) and set over the meringue, Cut around with a serrated knife so that both circles are the same size. Transfer to a rack and cool completely.
To make the lime cream, whip the sugar, lime juice and cream, and stir in the grated lime rind. Set aside two cups of this mixture for the icing segment.
Centre 1 meringue layer on a serving plate. Make sure to put strips of waxed paper underneath the meringue to prevent sloppy spills on the plate. Spread with one third of the lime cream. Place the second meringue on top and repeat with the remaining cream and meringues. Spread the reserved cream on the sides first, then the top of the cake. Press remaining almonds on the cake side. Refrigerate up to eight hours making sure to remove the wax paper strips.
To poach the rind, take a paring knife and cut strips of rind top to bottom and then be sure to slice into straight edges. Take 1/2 cup sugar and 1/2 cup water in a sauce pan and bring to the boil. Add the rind and again, bring to the boil. Cook for a few moments until it gets thick. Remove the rind, drain off the liquid and toss in a plate covered with berry sugar, roll around and set on a rack to dry.
Set these out in a pretty fashion on top of your cake when ready to serve.
Kiwi Dream Smoothie
THIS IS A VERY REFRESHING SMOOTHIE FOR A SPECIAL BREAKFAST OR JUST A LAZY START TO SUNDAY MORNING.
This serves 2
- 2/3 cups milk
- juice of 2 limes
- 2 kiwi fruit, peeled and chopped
- 1 tbsp sugar
- 1/4 cup whipping cream
- 2 cups vanilla premium ice cream
- lime peel strips
Pour milk and juice in a blender and process until combined. Add fruit and sugar and process gently. Add whipping cream and ice cream processing until smooth. Pour into stemmed glasses and place lime strips on top. Serve immediately.
Taste Rating: 8.9
Trout with Calvados Cream Sauce
- This can be an elegant main course or, if smaller portions made, can be used as an appetizer.
You will need:
- 3 tbsp. unsalted butter
- 3/4 cup findly diced shallots
- 2 tsp. fresh thyme, finely chopped
- 2 tsp. fresh garlic, finely chopped
- 3/4 cup Calvados
- 1 cup whipping cream
- salt and white pepper to taste
- 4 trout fillets, skinned and boneless
- lettuce of your choosing
In a small saucepan, melt 2 tbsp. of the butter, along with the shallots, thyme and garlic and cook until the shallots are transparent.
Add Calvados and reduce by half, add cream and cook until a light sauce consistency is achieved (about 6 minutes). Season lightly with salt and white pepper.
While sauce is reducing, melt the other tbsp. of butter in a non-stick fry pan. Sear trout in butter until golden brown on one side. Be sure to place the right side up in the butter first (the no skin side). Brown this for about 3-4 minutes and turn over and cook for 4 minutes. This will vary if the salmon is too thick.
On a pretty dinner plate, place your lettuce, trout on top and divide the sauce over the 4 fillets. Truly amazing main course.
Pumpkin Turtle Pie
Even with a few packaged foods, it is still from scratch.( If you made it, it’s from scratch) A great NEW pie for Thanksgiving Dinner. Try it!
- 1 graham pie crust (ready made)
- 1/2 cup plus 2 tbsp. caramel ice cream topping
- very generous 1/2 cup pecan pieces, divided
- 1 cup cold milk
- 2 pgs. each (3.4 oz) vanilla instant pudding
- 1 cup pure pumpkin (not pie filling)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 2 cups sweetened whipped cream
- Shaved chocolate (optional)
Pour 1/2 cup of caramel topping on the pie crust bottom and sprinkle 1/2 cup chopped pecans on top.
Beat milk, pudding mixes and spices with mixer on low just until well blended. Gently fold in one cup of whipped cream and spread into crust. Refrigerate at least one hour.
Just before serving, top with remaining whipped cream, sprinkle with remaining pecans (this time chopped fine) and drizzle remaining caramel topping across the top. Now you can add the shaved chocolate.
Note: If you stand just before serving all the calories will disappear!