Heartland Cafe Raspberry yogurt muffins

20 Jan

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Use frozen raspberries

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Thai pizza

19 Jan

Hugh Carpenter’s Thai pizza

Crust:

3/4 cup warm water

11/2 tsp active dry yeast

2 teaspoons sugar

5 tablespoons olive oil

11/2 teaspoons salt

1/4 cup minced fresh basil

1 tsp crushed red chili flakes

2 cups bread flour

Topping:

3 tablespoons olive oil

125 g/4 ounces smoked chicken, slivered

8 sun-dried tomatoes, soaked in hot water 5 minutes

2 Asian eggplants, Chinese rather than Japanese variety

1 ounce EACH Asiago, goat, Marscarpone, Parmesan cheese

1/3 cup mint, chopped

1 teaspoon lime zest

2 tbsp roasted, unsalted peanuts, chopped

To prepare dough: Sprinkle yeast and sugar over warm water. When bubbles appear on top, about 5 minutes, yeast has been activated.

Stir in 2 tablespoons olive oil, salt, basil and chili. Then add yeast mixture to flour and stir until dough is formed. Lightly flour hands and knead dough until smooth and no longer sticky, about 5 minutes. Lightly oil a small bowl. Rotate dough, cover with towel and let rise about 30 minutes. Knead briefly again and let rise another 30 minutes.

Set aside each of the toppings. Cut eggplant in half lengthwise into thin strips. Brush with olive oil or marinate first in a little soy sauce, dry sherry, sesame oil and black pepper. Broil or grill until cooked, then cut into bite sized pieces.

Stretch pizza dough out with your fingers. Add toppings and let rise 10 minutes.

Preheat oven to 550ºF/290ºC. If you have one, preheat your pizza stone as well. Slide pizza onto hot stone and bake about 8 minutes or until pizza crust is golden.

Cut into wedges and serve at once.

John Bragg’s grilled shrimp and asparagus orange-ginger vinaigrette

18 Jan

NO, this salad does not call for garlic. Bragg says friends will think it’s a misprint, but he likes distinctive, clear flavors and this dish just didn’t seem to need it.

Orange ginger vinaigrette:

1/2 cup freshly squeezed orange juice

2 tablespoons red wine vinegar

1 tablespoon soya sauce

3 tablespoons canola oil

1 teaspoon sesame oil

1 teaspoon honey

1 teaspoon grated orange rind

1 teaspoon minced fresh ginger root

1/2 teaspoon freshly ground black pepper

Salad:

20 pencil-thin fresh asparagus

20 large (30 to 40/pound count) fresh shrimp

1 package Fairkay Chinese egg noodles, available in supermarkets

1 small OR 1/2 large red pepper, cut into thin strips

1 small OR 1/2 large yellow pepper, cut into thin strips

2 tablespoons black sesame seeds, available in Chinese food shops

Mix vinaigrette ingredients, combining thoroughly.

Prepare asparagus by snapping off coarse ends at the point where they break naturally. Peel shrimp and thread onto water-soaked wooden skewers. Brush both asparagus and shrimp with a few teaspoons vinaigrette and grill or BBQ over high heat until JUST cooked, about 2 to 3 minutes per side – 4 to 6 minutes total. Set aside to cool; refrigerate until needed.

Cook noodles as per directions on package and cool under running water. Combine noodles, pepper strips, sesame seeds and remaining vinaigrette and marinate a few hours. Salad may be prepared ahead to this point.

Just before eating, distribute noodles and peppers evenly amongst four plates. Place shrimp and asparagus on top of noodles and serve.

Serves four as a main course.

Remoulade redux

16 Jan

Two rémoulades, no waiting:

GALATOIRE’S SHRIMP REMOULADE

Shrimp Remoulade is in every New Orleanean’s arsenal of favored dishes for relaxed entertaining. This is our most popular dish and most frequently requested recipe. Tip for the home cook: The sauce is definitely best made a day in advance and refrigerated. Then all that’s left to do is toss in the shrimp, plate and serve. It’s a snap to make, yet it’s always impressive.

¾ cup chopped celery

¾ cup chopped scallions (white and green parts)

½ cup chopped curly parsley

1 cup chopped yellow onion

½ cup ketchup

½ cup tomato purée

½ cup Creole mustard or any coarse, grainy brown mustard

2 tablespoons prepared horseradish, or to taste

¼ cup red wine vinegar

2 tablespoons Spanish hot paprika

1 teaspoon Worcestershire sauce

½ cup salad oil

4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled

1 small head of iceberg lettuce, washed, dried and cut into thin ribbons

Mince the celery, scallions, parsley and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired, after the ingredients have had the opportunity to marry.

In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.


GALATOIRE’S rémoulade blanc

1 cup mayonnaise

2 tbsp. Creole mustard

2 tbsp. dry white wine

12t tbsp. fresh lemon juice

1 tbsp. grated horseradish

2 tsp. minced parsley, plus more

14 tsp. cayenne

14 tsp. freshly ground white pepper

4 scallions, minced

Kosher salt, to taste

2 lb. medium cooked shrimp, peeled and deveined, tails removed, chilled

12 head iceberg lettuce, thinly sliced

Stir mayonnaise, mustard, wine, juice, horseradish, parsley, cayenne, pepper, scallions, and salt in a bowl; stir in shrimp. Divide lettuce between plates; top with shrimp and garnish with parsley.


GALATOIRE’S CRABMEAT MAISON

12 cup mayonnaise

2 tbsp. high quality olive oil

2 tsp. white wine vinegar

1 tsp. Creole or Dijon mustard

1 tsp. small capers, rinsed, drained, and finely chopped

12 tsp. finely chopped flat-leaf parsley

12 tsp. kosher salt

18 tsp. freshly ground white pepper

3 green onions, finely chopped

1 lb. jumbo lump crab meat

12 large leaves butter lettuce

4 slices tomato, halved

Whisk together mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper, and scallions; add crabmeat and fold gently to combine. Place 3 leaves lettuce each on 4 salad plates. Divide crab mixture evenly among plates and garnish with two half slices tomato.


GALATOIRE’S TARTAR SAUCE

2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon Champagne vinegar
1 ½ cups vegetable oil
2 tablespoons dill pickle relish
2 tablespoons petite nonpareil capers, drained
Salt and white pepper

In a medium size-mixing bowl, whisk the egg yolks, Dijon, lemon juice and vinegar until they are incorporated. Slowly pour the vegetable oil into the mix in a thin steady stream while continuously whisking until a mayonnaise is created. If the mayonnaise gets too thick before all of the oil has been incorporated whisk a tablespoon of room temperature water into the mix and then resume with the oil. Fold in the dill relish and capers. Add salt and white pepper to taste. Chill until needed.

California Sundial chicken salad

11 Jan

From Fetzer & Food Magazine by California chef John Ash.

Marinade:

1 cup Chardonnay

1 cup apple cider or juice

1 da4 cup minced orange zest

1 da4 cup orange juice

2 tablespoons minced green onions

11 da2 teaspoons lemon juice

11 da2 teaspoons sesame or olive oil

1 teaspoon minced garlic

1 teaspoon honey

1 teaspoon Mendocino herb blend (recipe follows)

salt and crushed red pepper flakes, to taste

6 boneless chicken breasts

1 teaspoon cornstarch mixed with 1 tablespoon water

250 g/8 ounces mixed salad greens

Combine all marinade ingredients. Pour half of marinade over chicken breasts, cover and refrigerate four hours.

Place remaining marinade in small saucepan, add cornstarch mixture and stir over moderate heat until mixture thickens slightly, about 3 minutes; cool.

To serve, arrange greens on plate. Remove chicken from marinade and pat dry. Grill or saute chicken until just done. Slice chicken thinly on the bias and arrange on top of greens. Drizzle reduced sauce over and serve immediately. Serves six.

Mendocino herb blend

Can be pre-mixed in larger quantities.

2 tbsp crushed rosemary

2 tbsp chopped basil

1 tablespoon sage

1 tablespoon summer savory

1/2 tablespoon lavender flowers, if you can find them

1/2 tablespoon crushed fennel seed

Combine all ingredients. Keep covered for future use on grilled chicken, steamed vegetables, soups or other dishes.

Calgary Herald
Wed Jul 22 1992 

Year of the Dog: 2018

9 Jan

Chinese New Year starts Feb. 16.

We are a wee bit obsessed with longevity noodles, five-spice soy chicken, and shrimp with melon.

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Silver Palate Chili

13 Nov

CHILI FOR A CROWD
SILVER PALATE

Yields 35-40

1 3/4 pound coarse chopped onions
1/2 cup best quality olive oil
2 pounds sweet Italian sausage meat, 8 pounds ground beef (chuck)
1 1/2 tablespoons ground black pepper
4-6 ounce cans tomato paste
3 tablespoons minced garlic
6 ounces ground cumin
4 ounces chili powder
1/2 cup prepared Silver Palate Dijon mustard
4 tablespoons of salt
4 tablespoons dry basil
4 tablespoons dry oregano
6 pounds drained weight Italian plum tomatoes
1/2 cup burgundy wine
1/4 cup lemon juice
1/2 cup chopped fresh dill
1/4 cup chopped Italian Parsley
3-16 ounce cans dark red kidney beans (drained),
4 5.6 ounces pitted black olives

In a large deep pot wilt onions in olive oil. Add sausage meat and begin to brown. Add chopped ground beef and brown everything well. When meat is sufficiently brown skim off excess fat. Add black pepper, tomato paste, garlic, cumin, chili powder, Silver Palate Dijon Mustard, salt, basil, oregano, and stir well. Add the drained plum tomatoes, bourgundy, lemon juice, dill, parsley, and kidney beans. Stir gently and simmer for about 15 minutes more. Before serving stir in pitted black olives. Keep nice and hot. Optional garnish – Sour cream, onions, red peppers and/or cheese.