Kevin

Blank slate shortbread Though shortbread is perfect on its own, it can also be a blank canvas for all kinds of flavours and additions. If you’re going for flavour, try adding grated citrus zest, dried flowers (such as lavender or rose), finely chopped fresh herbs, dry tea leaves or spices as you beat the butter and sugar – adding them at this stage will help them release more flavour and distribute it throughout the dough. Additions such as finely chopped chocolate, nuts, candied ginger or citron can go in with the flour and salt. ...

We harvested the second crop of rhubarb from our back garden, had a bunch of apples from the few trees here also (small, so lots of slicing) and found a nice healthy apple rhubarb crumble recipe at the Mayo clinic of all places! We had no almonds, so we may have used hazelnuts instead. Servings : 8 Prep : 20 min Cook : 40 min The combination of baked fruit, cinnamon and oats creates a beautiful and comforting dish that will warm you up on chilly winter days. ...

Chocolate chip cookies I’m pretty sure the chocolate chips in the plastic bag were going to spoil, so we needed to do something!. The head chef said to make sure the butter is workable, so get it out of the fridge and to room temperature in plenty of time. Credit to the one handed baker. Thanks. Ingredients 225g butter, softened 3/4 cup soft brown sugar 1/2 cup white sugar 2 eggs 2 tsp vanilla essence 2 1/4 cups plain flour 1 tsp baking soda 1/2 -3/4 tsp salt depending on preference 300g of chocolate chips Instructions Line a baking tray with greaseproof paper. Cream together the butter, brown sugar, white sugar and vanilla. Beat in the eggs, one at a time. Combine the flour, baking soda and salt. Slowly fold into the creamed mixture. Stir through 300g of chocolate chips.* Cover and pop dough into the fridge to chill, while the oven preheats to 180°C fan. Scoop out the dough, and lightly shape into small balls. They will spread so don’t flatten with a fork, and don’t space together too closely. (I make approx 3 trays x 11 cookies). Bake for approx. 8-9 mins….. took our oven 12 to 13! Makes About fourty cookies.

Strawberry Rhubarb Galette Credit Globe and Mail article This elegant dinner menu shows off the best of the season’s local delicacies - it’s perfect for entertaining. (See below for the full menu.) The dessert can be made a ahead of time, leaving lots of time with your friends. When I was in Naramata in British Columbia’s Okanagan Valley recently these little galettes were sold at a farmers’ market - the bakers told me they sell more than 300 a day. My take on a sweet rhubarb filling provides a delightful end to a luxurious meal. ...

Spaghetti alla carbonara alla primavera Needed to add another recipe to my list. Veggies and bacon in the fridge, this one is a cross over creation inspired by you know who! Serve with some caesar salad on the side and you can’t go wrong. Ingredients 500g (1 lb.) spaghetti 2 leeks, could use onions as a substitute 1/2 head of brocolli 225 grams (1/2 lb.) of bacon (we bought butchered bacon ends) 2/3 cup grated Parmesan cheese 4 eggs (6 might be better) chili flakes Instructions If it doesn’t look like this, go back and start over ...

Kevin’s turn to cook again, so a bit of research turned up this recipe from tasteofhome. I used half measures for the two of us, and there are lots of leftovers. Didn’t have the condensed mushroom soup, so Alma “made a roux” with flour, water, lightly sauteed onions, then we added the sour cream etc. Also used cheddar instead of parmesan cheese. Ingredients 5 cups uncooked egg noodles 1 cup frozen peas (optional) 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted 1 cup fat-free sour cream (or refill the soup can with 2% milk) 2/3 cup grated cheddar cheese 1/3 cup 2% milk 1/4 teaspoon salt 2 cans (5 ounces each) light tuna in water, not drained and flaked 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper (optional) several large mushrooms, sliced. Topping (optional) 1/2 cup soft bread crumbs 1 tablespoon butter, melted Instructions Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain. Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion, mushrooms and pepper. Add noodles and peas; toss to combine. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.

Ingredients 1/2 lb. white breadcrumbs 1/2 lb. brown sugar 1/2 lb. finely chopped suet (meat department at Zehrs) 1/4 lb. raisins 1/2 lb. currants 1/4 lb. sultanas 1/4 lb. chopped mixed peel (bulk section at Zehrs) 2 oz. chopped almonds 1/2 oz. mixed spice pinch of salt 3 eggs bottle of stout (Guinness) 1/2 glass whiskey (the other half is for the cook) The secret directions In a large mixing bowl, place all the dry ingredients (1 to 10 above). As each is added, stir with a wooden spoon. Lightly beat 3 eggs and add to the mixture with the stout. Blend thoroughly. Lastly, add the whiskey. Cover with a cloth. Stir every day for about a week to blend all the flavours. Grease a bowl with butter. Pour the mixture into the bowl (not more than 2/3 full) and cover with waxed paper with a pleat in the middle. Secure the wax paper tightly with string. Boil steadily or steam for roughly 5 hours. DO NOT let water in. Store until ready for use when you can reheat it in the same way for 1 and a half to 2 hours. If the bowl was greased with butter, it should upend on to a plate for serving. The (low fat?) Brandy Butter To serve, make brandy butter: ...

Very tasty. Make sure you disconnect the smoke detector before throwing the salmon on the pan. Ingredients 6 x 4oz (125g) fillets of fresh salmon, skin removed 1 tbsp honey 1 tbsp soy sauce 1 tsp honey style mustard 1 tbsp sesame seeds Orange ginger dressing 1 clove garlic, minced 1 tsp fresh minced ginger root 3 tbsp orange juice 2 tbsp soy sauce 2 tbsp rice or balsamic vinegar 2 tsp sesame oil 2 tsp honey 1/4 tsp hot red pepper sauce 12 cups mixed greens 1 lb asparagus, trimmed, cooked and cut into 5cm pieces 1 sweet red pepper cut into strips 1 orange, peeled and sectioned 2 tbsp chopped fresh cilantro or parsley 2 tbsp chopped fresh chives or green onions Directions Pat salmon dry. In small bowl, combine honey, soy sauce and mustard. Rub over salmon. Sprinkle with sesame seeds. Brush non-stick ovenproof skillet lightly with oil. Add salmon and cook for 1 minute per side. Transfer to pre heated 425 F (or 220 C) oven. Cook for 7 or 8 minutes, or until just cooked. To make orange ginger dressing, whisk together garlic, ginger, orange juice, soy sauce, vinegar, sesame oil, honey and hot pepper sauce. Taste and adjust seasonings if necessary. Toss dressing with greens, asparagus, red peppers, orange, cilantro and chives. Serve salad topped with salmon.

This recipe was in Joanne Kates cookbook. She gives credit to Elizabeth Baird. Makes about 8 small jam jars. We’ve been making this for years and it’s the best! Ingredients 6 Seville Oranges (available in January) sugar cheesecloth optional: 2 oz. brandy preserving jars and lids Instructions Cut the oranges in half and juice them. Strain the juice and set aside. Save the orange seeds. With a spoon, scrape out the white pith from the orange skins. discard the pith. Put the orange seeds in a small bowl and cover them with warm water. Set aside and leave overnight. Cut the peels into the finest matchstick shreds you can manage and add them to the juice. Measure the juice and peels. Add an equal amount of water to them. Set aside and leave overnight. The next day add the water from the seeds to the peel and juice. (It will contain the pectin from the seeds, which will cause the marmalade to thicken.) Put the seeds in a cheesecloth bag and place in a pot with the juice and the peel. Simmer very gently for 1 1/2 hours, covered, until the peel is almost soft. Remove the seeds, squeezing out the juice. Discard the seeds. Measure what remains and add an equal amount of sugar. Boil Rapidly for 30 to 45 minutes till the marmalade reaches 220 degrees F on a candy thermometer. (If, like me, you have no candy thermometer, boil for 40 minutes or until somewhat thickened. It’s always worked for me.) Remove from heat and stir in the optional brandy. Sterilize the jars by immersing them in boiling water for 5 minutes. Pour in the marmalade and seal immediately with either new Mason lids or melted paraffin.

Alma’s aunt Tina, who was a fabulous cook, adapted this recipe from the “Silver Palate” cookbook which tells the reader “It is not known whether the Italian ladies of the night (the puttane) who gave their name to this racy pasta sauce did so because they were short of time or cash or both. In any case, puttanesca is quick and cheap and we hope it offends no one’s memory to say so. This dish with its zesty nuggets of garlic, capers, olives and anchovies, is not for the faint hearted. Serve it to food loving friends (with crusty bread for soaking up the juice) and pour an earthy red wine. With practice you can have this sauce ready to eat in 20 minutes. ...