Thibeault's Table The Recipe Collection

The Recipe Collection - Index

2010-01-12T08:50:00.000-08:00

Visit our Maple Cutting Board Gallery

Additional recipes can be found on Thibeault's Table.
For easy access you will find the Index for these recipes included at the bottom of this post.

Appetizers

Asparagus Ravioli
Cream of Asparagus Soup
Asian Chicken Lettuce Cups
Artichoke Bottoms with Lemon Crisp Crumbs
Basic Potato Leek Soup
Black Olive Tapenade
Blue Cheese Tartlets
Cesar Salad
Coconut Crusted Shrimp
Escargot in Mini Toast Cups
Escargot Stilton
Focaccia topped with Warm Goat Cheese and Tapenade
Garlic, Goat Cheese and Sun Dried Tomatoes
Grilled Prawns with Gazpacho
Green Chili Squares
Hummus
Italian Gorgonzola Garlic Bread
La Gougere
Layered Crab and Spinach Terrine
Lobster Newburg
Mexican Layered Supreme
Minestrone Soup
Mushroom Soup
Mushrooms and Pimentos in Puff Pastry
Orange Almond Salad
Pear Salad with Spicy Candied Walnuts
Potato Salad - Warm Pesto Potato Salad
Prawn and Avocado Salad
Roasted Red and Green Pepper Tart
Roasted Red Pepper and Watercress Salad
Roasted Tomatoes
Salad Nicoise
Salsa - Cooked Salsa
Salsa Fresca
Seafood Salad
She Crab Soup
Shrimps- Skewered Shrimp with Lemon Pesto
Spanikopita
Spanish Tapa - Garlic Prawns
Spanish Tortilla (Potato Omelette)
Spicy Black Bean Salsa
Stracciatella Soup
Stuffed Endives with Crab Meat
Stuffed Mushrooms
Tuna Pate
Vittorio's Spinach Salad

Asian

Black Pepper Prawns
Classic Lemon Chicken
Stir Fried Mixed Vegetables

Chicken and Other Fowl

Chicken Souvlaki
Chicken Stew and Dumplings
Chicken with Pesto and Mascarpone Sauce
Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)
Coq au Vin
Cornish Game Hens with Wild Rice Stuffing
Curry - Simple Chicken Curry
Greek Phyllo Wrapped Chicken Breasts
How to Bone a Whole Chicken
How to Make Gravy
Italian roasted chicken (Rosemary Lemon)
Jerk-Style Chicken
Lemon Chicken
Lemon, sea salt and black Pepper Chicken wings
Penne in a Garlic Broth with Grilled Chicken
Roast Duck
Simplest Roast chicken
Southern Fried Chicken
Spicy Chicken Cakes with Horseradish Aioli
Thai - Spiced Cilantro Chicken
Turkey - Greek Stuffed Turkey Breast
Turkey Orloff

Desserts

Almond Cake From Albufeira, Portugal
Apple Cake - Torta Di Mele Al Burro
Apple Crisp
Apple Galette
Apple Pinwheels in Syrup
Apple Tart
Banana Won Tons
Basic Apple Pie
Blueberry Crisp
Blueberry Oatmeal Squares
Blueberry Tart/Pie
Boston Cream Pie
Bread And Butter Pudding With Caramel Sauce
Brownies - Decadent Brownies
Brownies - Marbled Cream Cheese Brownies
Butter Tarts
Butter-Lard Pastry
CaramelizedPears with Tiramisu Cream
Carrot Apple Muffins
Cassata Cake (Sicilian Ricotta Cheesecake)
Chocolate - Pate Du Chocolate With Creme Anglaise
Chocolate Chip Cookies - Jacques Torres
Chocolate Chip Crescents
Chocolate Chip Shortbread Cookies
Chocolate Easter Eggs
Chocolate Mocha Roll/Layer
Chocolate Strawberry Shortcakes
Cinnamon Rolls
Cranberry and Toasted Walnut Crostata
Cream Puff Ring
Creme Carmel
Crepes Suzette
Date and Walnut Loaf
Drenched Cranberry Cake
Dulce De Leche
Espresso-Brownie Chunk Ice Cream
Flourless chocolate torte
Fresh Apple Upside-Down Cake
German Apple or Plum Cake
Gingersnaps - Extra Spicy
Graham Cracker Chewies
Hello Dollys
Hot Apple Rum Cake
Lemon - Glazed Lemon Loaf
Lemon Shortbread Tarts
Lemon Tart (Delia Smiths)
Ling's Spice Cake
Magic Chocolate Balls
Maple Cream Fudge
Maple Oatmeal Pastry
Marble Swirl Cheesecake Pie
Strawberry Meringue Roulade
Meringue
O'Henry Bars
Oatmeal - Best Oatmeal Cookies
Patty's English Trifle
Pear and Dried Cherry Clafouti
Poires Belle Helene
Elvis Presley's Favorite Pound Cake
Praline Cheesecake
Pumpkin Loaf
Raspberry Cake
Rhubarb Crisp
Rhubarb Pie
Rugelach Recipe
Rum-Soaked Sponge Cake (Bôlo Bêbado - Brazil)
Scones
Shortbread Tarts with Lemon Filling
Shortbreads
Silly Toffee Squares
Sour Cream Chocolate Layer Cake
Spicy Candied Walnuts
Strawberry Genoise
Strawberry Roll
Strawberry Sour Cream Shortcake
Sticky Toffee Dessert
Tarte au Sucre - Sugar Yeast Cake
Truffle Wrapped Cherries
Truffles - Crisp Chocolate Truffles
Walnut and White Chocolate Fudge
White Chocolate and Lemon Pound Cake
White Chocolate Raspberry Cream Cheese Tart

Mexican

Chiles Rellenos
Corn Tortillas Pictorial
Quick Cooked - Tomato Chile Sauce
Pork Carnitas

Pictorials

How to Bone a Whole Chicken
How to Make Bagels
How to Make Gravy
How to Make Perogies

Vegetables and Other Sides

Cauliflower Au Gratin
Parmesan Garlic Roasted Potatoes

Thibeault's Table

Recipe Index

Appetizers

Baked Cannellini with Garlic and Rosemary
Bang Bang Prawns/Shrimp
Blue Cheese Tartlets
Escargot Vol-au-Vent
Escargot in Mini Toast Cups
Escargot Stilton
Focaccia with Warm Goat Cheese
Green Chili Squares
Jacques Pepin Chicken Liver Pate
La Gougere
Layered Crab and Spinach Terrine
Lobster Bisque
Mexican Layered Supreme
Mushrooms and Pimento in Puff Pastry
Pork Chili Verde
Salsa Fresca
Scallion Pancakes
Stuffed Endive with Crabmeat
Stuffed Mushrooms
Skewered Shrimp with Lemon Pesto
Tuna Pate
Vietnamese Chicken Pho
Waldorf Salad - Deconstructed

Breads
Bagels
Chapati Country BiscuitsCroissants
French Bread/Baguette
Italian Garlic Bread with Gorgonzola
Sourdough Rye Bread
Sourdough Starter From Amy's Breads

Baking and Desserts
Apple Pie
Best Oatmeal Cookies
Blackberry Cobbler
Blueberry/Blackberry Coconut Pound Cake Muffins
Blueberry Squares
Blueberry Upside Down Cake
Bread and Butter Pudding with Caramel Sauce
Brownies - See's Gooey Brownies
Butter - Lard Pastry
Butter Tarts
Caramel Cake
Cheddar Cheese Crackers
Chocolate Babka
Chocolate Cream Cheese Loaf Cake
Chocolate Easter Eggs
Chocolate Walnut Fudge
Cinnamon Rolls
Classic Blueberry Pie
Corn Bread
Classic Blueberry Pie
Cream Cheese Danish
Cream Cheese Filled White Chocolate Muffins
Decadent Brownies
Dulce Le Leche
Flour Tortillas
Glazed Lemon Loaf with Rum
Graham Cracker Chewies
Hello Dollys
Homemade Hamburger Buns
Lemon Pound Cake
Marbled Cream Cheese Brownies
Maple Cream Fudge
Oatmeal and Apple Buttermilk Muffins
Old Fashion Homemade Fudge
O'Henry Bars
Plum Cake
Raspberry Pie
Raspberry Cake
Raspberry Sour cream Crumb Cake
Rhubarb Pie
Rice Pudding
Salted Caramel Popcorn
Scones (Blueberry , Raspberry, etc)
Sicilian Orange Cake
Silly Toffee Squares
Sticky Toffee Muffins
Strawberry Meringue Roulade
Sweet Cornbread Cake
Tarte Au Sucre Cake
Raspberry Cake
Walnut and White Chocolate Fudge
Warm Gingerbread Cake with Caramel Sauce
White Chocolate Almond Brownies
White Chocolate Cheese Cake
White Chocolate Oatmeal Cookies
Yeast Raised Donuts

Main Courses
Angel Hair Pasta with Lobster
Asian Lettuce Cups
Asian Style Baby Back Ribs
Asian Style Chicken Wings with Spicy Ginger Sauce
Baked Chicken Pulao
Baked Halibut
Baked Ham
Baked Potato filled with Egg and Ham
Basic Marinara Sauce
Beef Stew and Dumplings
Beef Tenderloin Kabobs
Black Pepper Prawns
Bolognese Sauce
Braised Lamb Shanks
Breaded Pork Tenderloin
Chicken Breasts Stuffed with Mushroom Duxelles
Chicken and Broccoli Turnovers
Chicken Pollo alla Marengo
Chiles Rellenos
Chicken Potpie with Herb Crust
Chicken Saltimbocca
Chicken Souvlaki
Chicken Stew and Dumplings
Chicken/Veal Piccata
Christmas Eve Tortiere
Coq au Vin - Julia Childs
Curried Potato Roti
Deep Fried Battered Prawns
Garlic Prawns
Greek Cabbage Rolls
Greek Lemon Chicken
Greek Meatballs with Avgolemono Sauce
Greek Ribs
Greek Salad
Greek Style Lamb Shoulder
Grilled Baby Back Ribs with an Asian Twist
Grilled Leg of Lamb Greek Style
Halibut in Asian Broth
Halibut Fish and Chips
Halibut with Green Olive Relish
Homemade Pasta - Dough
High Heat Roasting - Beef
High Heat Roasting - Chicken
Homemade Rice-A-Roni
Homemade Taco Beef
Hungarian Goulash
Italian Roasted Chicken
Italian Sausage with Tomato Basil Sauce
Italian Style Baked Halibut
Lemon, Pepper and Sea Salt Chicken Wings
Magnolia Meatloaf
Osso Bucco
Oxtails
Parmesan Crusted Halibut
Pasta in a Sausage, Tomato and Cream Sauce
Penne with Bacon, Brussels Sprouts and Parmesan
Peppercorn Steaks
Perogies
Pork Carnitas
Pork Chile Verde
Pork, Garlic and Basil Meatballs
Pork Wellingtons with Mushroom Gravy
Pot Roast - Basic Outline
Potato Leek Soup
Prawn Etouffee
Pre-Salting Method
Rigatoni with Italian Sausage
Roast Duck
Salisbury Steak
Sausage Rosemary Sauce
Scallops with Gin
Salmon with Julienne Vegetables
Shepherds Pie
Simple Chicken Curry
Slow Roasted Lamb Shanks
Spicy Asian Chicken
Spicy Asian Prawns
Spicy Chicken Cakes
Spicy Noodles
Stretched Noodles with GreenOnion and Chilis
Stuffed Baby Back Ribs
Tex-Mex Seven Pepper Chili
The Dove's Nest White Chili
Tourtiere
Zucchini Lasagna

Sides

Braised Red Cabbage
Butternut Squash - Roasted
Cauliflower and Potato in a Spicy Curry Sauce
Cauliflower Au Gratin
Cauliflower Mashed Potatoes
Cesar Salad Crepes
Green Beans, Potato and Zucchini Stew (Greek)
Light Corn Custard/Pudding
Parisienne Potatoes
Parmesan Garlic Potatoes
Pizza Sauce
Potato Gratin cooked in Chicken Broth
Potato Pancakes
Sausage Gravy
Shellfish Dipping sauce - Remoulade
Spaetzle with Brown Butter
Spanish Sangria
Sweet Potatoes with Caramelized Onions
Yorkshire Puddings

Breakfast

Crepes with Raspberries and Whipped Cream
Favourite Pancakes
Oatmeal Buttermilk Pancakes
Spanish Tortilla (Potato Omelette)
Potato Pancakes

Pictorials

Corn Tortilla Pictorial
How to Bone a Whole Chicken
How to Cook Rice
How to Make Gravy
How to Shape and Bake Bagels How to Make Perogies

Homemade Corn Tortillas Pictorial

2009-09-02T08:32:00.000-07:00

(From Thibeault's Table)

For those that are interested in making tortillas maybe this pictorial will be of some assistance.

The recipe is very simple. Just masa harina, salt and hot water. I don't measure. I just pour 1 1/2 to 2 cups of the masa into a bowl, add some salt and enough hot water to make a soft, but not sticky dough. Knead it for a minute to make it smooth. The dough should not be stiff or dry, but it shouldn't be wet or sticky either. It is a dough that is easy enough to fix. Just add a little more of the masa or a little more water until you have the right texture. Cover and let it sit for 5 or 10 minutes.

Roll tortilla dough in to balls a little smaller than a golf ball. Cut a plastic storage bag slightly larger than the size of tortilla press. (I use ziplock freezer bags)

Cover with another bag, cut to size.

Press to flatten. Be gentle

Gently peel off top piece of plastic, flip tortilla over on to palm of hand, supporting with fingers and very carefully pull off remaining plastic. Place tortilla on the side of the griddle that is heated to medium. Cook for 25 to 30 seconds. You will see a little steam and the tortilla will move easily. Using a spatula, flip the tortilla over and place on the hot side of the griddle

Cook for about 30 seconds. Tortilla will start to get little brown spots. Flip it over again. And cook for another 20 to 30 seconds. The tortilla will start to puff up

Puffing up more

All puffed up. This is what a perfect tortilla looks like. It takes practice. But even if your tortilla doesn't puff up it will still taste good. Just won't be as tender

If you have a tortilla warmer, place the tortillas in it as they come off the griddle. They will steam and soften up. Which is what you want them to do.

If you don't have a warmer just wrap them in a clean tea towel and keep them warm in a low oven

Use the tortillas to make Pork Carnitas Tacos

Chicken Enchiladas

Stacked Enchiladas

or Fillet with Chipotle Chile

Pork Carnitas

2009-09-02T07:48:00.000-07:00

Pork - Carnitas
===============
Two methods

This first one is my version - recreation of the first time I had this dish. We were on vacation in Puerto Rico and looking for something different for dinner. A local suggested we try a little Mexican restaurant that was apparently a well kept secret from the tourists. I think this was when I fell in love with Mexican food. I'd always liked it but Mexican in Toronto at that time wasn't exactly authentic.

My Mexican repertoire has grown over the last 30 years. I now make a slow roasted version of this dish and I even make my own corn tortillas. But every so often I still make this version.

Pork cut into large cubes
Chicken broth
Onion cut into quarters
2 garlic cloves
cumin
salt and pepper
Corn Tortillas
Oil
refried beans
guacamole
salsa
cheese
lettuce and chopped tomatoes

Simmer pork in chicken broth with onions, garlic and seasonings until tender. Remove meat from liquid and shred with fork. Heat oil and soften corn tortillas. Takes just a few seconds and drain on paper towels.

Let each person make up their own taco.

Spread a little of the refried beans on the tortilla, top with shredded pork, cheese, salsa, guacamole, lettuce, tomatoes, etc.. and enjoy.

Second Method

Rub a pork roast (Shoulder or Butt) with lots of powdered chipotle pepper, salt, pepper and fresh minced garlic. Place in a heavy cast iron dutch oven, cover and cook in a low oven (275°F - 325°F) until meat is fall apart tender. Time will depend on the size of the roast.

Serve with homemade corn tortillas, fresh salsa, slice of lime and a few sprigs of cilantro.

Vegetables and Other Sides

2009-09-02T07:31:00.000-07:00

Cauliflower Au Gratin

Mexican

2009-09-02T07:13:00.000-07:00

Chiles Rellenos
Corn Tortillas Pictorial
Quick Cooked - Tomato Chile Sauce
Pork Carnitas

Cauliflower Au Gratin

2009-09-02T06:58:00.000-07:00

Home Cookin Chapter: Recipes From Thibeault's Table

Cauliflower Au Gratin
=====================
You don't really follow a recipe for this type of vegetable dish so this is just an outline. Adjust it to suit your own taste.

Small head of cauliflower cooked until almost tender
Butter
Flour
Garlic
Salt, pepper
Chicken broth
Cream
Cheddar Cheese or parmesan
Bread Crumbs
Parmesan cheese

Make a roux with butter and flour. Add a little minced garlic.

Add chicken broth and/or cream. Cook until sauce is thick and add some cheddar or parmesan cheese.

Stir in the cauliflower. Pour into a casserole dish.

Sauté some fresh bread crumbs in a little butter seasoned with garlic and more parmesan cheese and sprinkle on top of the cauliflower. Bake in a 350 oven until hot.

Chiles Rellenos

2009-08-29T21:44:00.000-07:00

I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since.

1 or 2 cans whole chili peppers (usually 3 or 4 in a can)

(or roast fresh poblano peppers)

Monterey jack cheese
2 or 3 eggs separated
1 tablespoon flour
salt and pepper

oil for frying

Cut cheese into finger size pieces.

Carefully shove the cheese stick into a pepper being careful not to split it.

Heat about 1 inch of oil in frying pan.

Beat the egg whites until medium stiff peaks form. do not overbeat.

Beat egg yolks with salt, pepper and the tablespoon on flour.

Gently fold the whites into the yolk mixture.

Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked.

Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes.

Quick Cooked Tomato Chile Sauce - Rick Bayless
==============================================
Edited version

1 1/2 pounds of tomatoes roasted or one 28 ounce can of quality tomatoes
2 to 3 hot jalapeno peppers
1/2 small onion
1 large clove of garlic
1 tablespoon lard or olive oil
salt
1/2 cup chopped cilantro
(or more to taste)

Place the tomatoes, peppers, onion and garlic in blender and pulse. Puree leaving a little texture.

Heat oil in sauce pan. Add tomato chili mixture and simmer until the sauce thickens. About 5 minutes. Remove from heat and seaon with salt and add the cilantro .

Black Pepper Prawns

2009-08-10T10:18:00.001-07:00

Black Pepper Prawns
===================
16 large prawns
1 tablespoon corn starch
2 teaspoons Shao Hsing Wine
1 teaspoon light soy sauce
2 to 3 tablespoons peanut oil
2 cloves garlic
Coarsely ground black pepper
salt
1 to 2 teaspoons of Thai Sweet Chili Sauce
2 to 4 tablespoons chicken broth
5 green onions - tops only, cut into one to two inches pieces.

Peel and devein prawns. Leave the tail on. Toss prawns with wine, soy and cornstarch. Refrigerate for 15 to 20 minutes.

Heat wok on high. Add oil. Toss prawns in wok and cook for one to two minutes. Sprinkle with black pepper, salt, garlic. Stir to coat, add the chili sauce, chicken broth and the green onions. Stir to coat and serve over rice.

German Apple or Plum Cake

2009-07-21T09:36:00.000-07:00

Made with fresh picked plums. Wonderful made with apples too.

German Apple or Plum Cake
==========================
Source: Graphic Queen - www.dimstar.net

The batter for this cake is the closest in taste that I could reproduce to match those delicious fruit-filled cakes served in German and Swiss bakeries and tea rooms on my last trip to Europe.
Wonderful taste and flavor, not too sweet. Very European! Serve with vanilla ice cream for a real slice of heaven!

1/2 lb. unsalted butter
3 eggs 1 cup sugar
6 to 10 apples, depending on size, OR 10 to 12 fresh plums, depending
on size 3 tablespoons sugar, mixed with cinnamon to taste (omit cinnamon if using plums)
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon lemon flavor
2 tablespoons rum - use the real thing here, and not rum extract
Powdered sugar for decoration

Preheat oven to 375 degrees. Grease a spring-form pan well. I usually use a 12-inch one because I really like the elegant look of the large, but not very high cakes typically served in Europe. If you want a higher cake, choose a smaller pan. Mix butter and sugar until creamy; add eggs and beat well. Add flavorings and mix well. Add flour mixed with baking powder and stir until well mixed. Put half the batter into the spring-form pan.

Arrange apple slices over top. Sprinkle with the cinnamon and sugar mixture. Note: If you make plum cake, don't add the cinnamon, but sprinkle with 3 tablespoons of sugar only. Put rest of batter on top of fruit and bake for about 50-60 minutes. Let sand for about half an hour then take cake out of pan and cool completely. It can be served warm, but I prefer it completely cool. Sprinkle top with powdered sugar. Serve with vanilla ice cream.

Note: If using plums, be sure they are nice and ripe before using them. If you can't find good fresh plums, use the canned ones, well drained. The flavor is much better when you use fresh plums, though.

Cranberry and Toasted Walnut Crostata

2009-07-21T07:51:00.000-07:00

Cranberry and Toasted Walnut Crostata
=====================================

Source: Unknown

Walnut Crust Dough

1 1/2 cups all purpose flour
1 Tablespoon plus 1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup toasted walnuts, finely chopped
4 Tablespoons chilled unsalted butter, cut into 1 tablespoon pieces
2 large egg yolks
3 tablespoons ice water

Cranberry Walnut Filling

1 cup heavy cream
1/4 cup granulated sugar
1 cup dried cranberries
1 1/2 cups toasted walnuts
1/4 teaspoon ground cinnamon

Crust

Place 1 1/4 cups flour, 1 teaspoon sugar, and the salt in the bowl of an electric mixer fitted with a paddle. Mix on low for 15 seconds to combine the ingredients. Add all but 2 tablespoons of the chopped walnuts ( the reserved will be sprinkled on the crust just prior to baking) and combine on low for 15 seconds. Add the chilled butter and mix on low for 1 1/2 to 2 minutes, until the mixture develops a coarse texture. In a small bowl, whisk together 1 egg yolk with the ice
water. Add the egg mixture to the mixing bowl and mix on low for 1 minute, until a loose dough is formed. Remove the dough from the mixer and form into a smooth round ball. Flatten and wrap in plastic wrap and refrigerate for at least 2 hours. The filling should be prepared as soon as the dough is refrigerated.

Filling

Heat the heavy cream and the 1/2 cup sugar in a 3 quart saucepan over medium heat. When hot, stir to dissolve the sugar. Bring to a boil, then adjust the heat and allow to simmer for 6 minutes, until slightly thickened. Remove from heat and add the cranberries, 1 1/2 cups toasted walnuts, and the cinnamon; stir with a rubber spatula to thoroughly combine.

Line a 9 inch pie pan with plastic wrap. Transfer the hot filling to the pie pan, spreading the mixture evenly to the edges. Refrigerate until ready to assemble the crostata.

Assemble

Preheat oven to 375°f

Roll the dough using the remaining 1/4 cup of flour as necessary to prevent the dough from sticking, into a circle 14 inches in diameter and 1/8 inch thick. Place rolled dough on a parchment lined cookie sheet. Invert the chilled cranberry filling onto the centre of the pastry. Fold the edges of the dough towards the centre to enclose the cranberry walnut filling, leaving a 3 to 4 inch window of fruit and nuts. Refrigerate 10 minutes.

In a small bowl whisk the remaining egg yolk. Brush the top of the pastry with the whisked egg. Sprinkle the reserved finely chopped walnuts over the crust and then sprinkle with remaining tablespoon sugar.

Place in oven on centre rack and bake for 30 minutes or until golden brown. Remove and allow to stand at room temperature for 15 minutes. Serve warm.

NOTE: I cut the butter into the flour and nut mixture in the food processor and then poured the mixture into a bowl before adding the egg and water. Mixed with a fork.

NOTE: I sprinkled some coarsely chopped Callebaut chocolate on top of the cranberry walnut filling before folding the pastry over the filling.

Pear and Dried Cherry Clafouti

2009-07-21T07:19:00.000-07:00

Pear and Dried Cherry Clafouti
==============================
Source: Martha Stewart

A Clafouti is a classic French dessert with a texture somewhere between that of a baked pudding and a pancake. Serve leftovers for breakfast the next morning, hot or cold.

Unsalted butter, for baking dish
1/4-cup all-purpose flour, plus more for dusting
1/2 cup dried cherries (I used dried Cranberries)
1 large Anjou pear, peeled, halved lengthwise, and cored
3/4-cup whole milk
3/4-cup heavy cream
2 large eggs
1-teaspoon pure vanilla extract
1/4-cup sugar
Pinch of salt

Preheat oven to 400 degrees F. Butter a 10-inch ceramic tart dish or a 9-1/2" pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1-inch. Let stand until plump, about 10 minutes.

Cut pear lengthwise into 1/8-inch thick slices, fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.

Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges. Clafouti can be refrigerated in an airtight container up to 1 day.

Pictorial - How to Make Perogies

2009-07-14T06:14:00.000-07:00

This dough is very easy to work with. Roll out into a large circle.

Cut circles using a biscuit cutter.

Place a spoonful of potato cheddar filling in the centre of dough.

Rub the edges with beaten egg white and use a fork to seal the perogie.

Place each perogie on a floured or parchment lined cookie sheet.

The perogies are now ready to cook or place the trays in the freezer. When frozen place the perogies in freezer containers or freezer bags. Will keep for months.

Cook in boiling water and serve with fried side pork or bacon and fried onions.

I also like them served with sour cream.

Or serve with sausage (Bratwurst)

Perogies
========
This is one of those recipes where I don't precisely measure any of the ingredients. There are a lot of things that you can make where exact measurements aren't that important. Just adjust to suit your own taste.

The dough is about 3 cups of flour, give or take, one egg, salt, couple of tablespoons sour cream and enough water to make a soft but not sticky dough. Dough is then wrapped and left to rest for at least 30 minutes.

The filling is mashed potatoes, butter, fried onions, grated cheddar cheese and salt and pepper to taste. I don't measure any of the filling ingredients. Add the cheddar cheese while the potatoes are still hot so that the cheese will melt.

Roll the dough out and use a 2 or 3 inch biscuit cutter to cut the rounds. Gather up the scrapes and reroll. Brush the edges of the dough with a bit of beaten egg white, add a teaspoon or so of potato cheese filling and seal. Use a fork to seal the edges. I put them on cookie sheets lined with parchment and freeze. Once frozen place in freezer containers. To cook, just bring a pot of water, seasoned with salt to a boil and simmer the perogies until they float. Only takes a few minutes to cook. Toss the cooked perogies with some fried onions and bacon or side pork (pork belly) and serve with sour cream.

Pictorial - How to Make Bagels

2009-07-07T16:30:00.000-07:00

If you have never made bagels before you might want to give them a try. Making bagels sounds much more difficult than it really is. In fact if you follow the instructions in my Pictorial you will be eating bagels before you know it. Just be forewarned that they are addictive.

I try to keep some on hand in the freezer but they never last long.

Dough has risen and is ready to shape

Tip the dough on to a floured board

Cut the dough into three pieces . Don't worry if they are not exactly the same size, close is good enough

Working with one piece at a time
shape it into a log

Cut each log into 6 to 12 pieces. This will depend on whether you want small , medium or large size bagels. If you want mini bagels for appetizers than cut each log into 16 pieces

Work with one piece at a time and shape into a ball.

Pinch dough as you shape it into a ball. You want to develop a "Cloak of Gluten", like a skin, so that the dough holds its shape.

This is what the ball should look like. Now it is ready to shape

Poke a hole in the centre with your finger.

Now put your thumb through the hole and stretch, turning the dough.

The hole should be big enough to put your thumb and finger through. Turn/rotate the dough stretching as you turn.

Notice that the dough, even after shaped still has a tight cloak

Place each bagel as it is shaped on a floured board. Let rise for 20 minutes. While the bagels are rising, bring a large pot of water to boil and add a tablespoon of sugar. Reduce heat to a low simmer. Drop 3 or 4 bagels into the water and cook for 20 to 30 seconds per side. Remove and drain on paper towels or a tea towel. Place on a cookie sheet covered with foil or parchment, sprinkled with cornmeal.

Brush with egg wash and sprinkle with favourite topping; plain, poppy seeds, sesame seeds, sea salt, onions, cheese, etc..

Ready for the oven

I bake one tray at a time. While one tray is in the oven, boil the next batch.

Fried onions and cheddar cheese

Plain and with fried onions and cheese

Full size bagels and a few mini bagels . Perfect to serve as an appetizer topped with cream cheese and smoked salmon

Poppy seeds

Bagels
======
Source: Hors d'oeuvres Cook Book.

I have typed it exactly as the recipe is printed in the book. If you have a bread machine or Kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these into normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one.

2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
cornmeal
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.

Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the sugar and salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour).

Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. Form remaining 1/3 dough in a log and cut into 16 equal pieces.

To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donut- like shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes.

Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or
until richly browned. cool on racks.

Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels, or 12 to 18 larger bagels.

Note:

Here is what I did to make Onion Cheese Bagels:

I sauted some onions in butter just until tender. Not brown. After the dough had risen, I divided it into three parts. I took one of the parts, flattened it out and topped with some of the onions and some grated three year old white cheddar. Then I formed a log and divided it into 6 parts. Then I just proceeded to make 6 bagels and let them rise for about 20 minutes. After they were boiled I brushed them with the oil that the onions were cooked in and then topped them with some of the onions. The onions turned a little more brown then I would have liked so next time I will wait until half way through baking before adding the onions. I sprinkled some grated cheddar on top about 5 minutes before they were finished baking.

How to Pictorials - Index

2009-07-01T11:49:00.000-07:00

How to Bone a Whole Chicken
How to Make Bagels
How to Make Gravy
How to Make Perogies

How to Make Gravy

2009-07-01T10:50:00.000-07:00

Some people just can't make gravy. Or at least they believe they can't make a good gravy. Gravy is actually very easy to make. All you need is some flavourful pan drippings, flour, salt, pepper and liquid. I prefer to make all my gravies using either chicken or beef broth. Never water. And I like to simmer fresh herbs to enhance the flavours. Sage or thyme is wonderful in chicken, pork and turkey gravy. Rosemary works well in beef or pork gravy.

This method works for beef, pork, lamb, etc...

Roast a chicken or turkey or in this case a couple of whole chicken breasts.

Remove chicken to a platter and while it rests make the gravy. There should be 3 or 4 tablespoons of chicken fat in the pan along with the wonderful brown bits. If there isn't enough fat, add a little oil or butter to the pan.

Now you want to make a roux. Add flour to the pan. The amount of flour added will depend on how much fat is in the pan.

Stir over medium heat for a few minutes. You need to cook the flour so that the gravy won't taste of raw flour.

Add chicken broth, keep stirring as gravy thickens. I don't like a thick gravy so I add more broth. This is something you can adjust to suit your own taste. If using herbs add them now. I usually chop up fresh sage and add it to chicken gravy and simmer for 10 or 15 minutes over low heat. Adjust seasoning. Gravy can be served as is or it can be strained.

Hot Chicken/Turkey Sandwiches

Any leftover gravy can be frozen and used in so many ways. Hot chicken sandwiches, in pot pies or meat pies. Added to stews, etc....

How to Bone out a Whole Chicken

2009-07-01T07:15:00.000-07:00

This is one of those techniques that is good to have in your repertoire. Sounds a lot more difficult than it really is. A little three pound boned out stuffed chicken will feed at least 6 people. Perfect for a dinner party.

Years ago I put together a "Pictorial" showing each step. I thought I would share it here. Please forgive the quality of the pictures. They were taken with my very first digital camera - a Sony Mavica (1 megapixel) that used floppy discs to record.

Small 2.5 to 3 pound chicken

Lay chicken breast side down on cutting board

Start by cutting off the wing tips and the end of each leg

Make a cut down the back of the chicken

Using a boning knife start to scrape away the meat from the rib cage. Being careful to not cut the skin

Finish one side and then turn chicken around and do the same on the other side

Continuing to remove meat from rib cage

Remove Rib Cage. Again, be careful to not cut the skin. Reserve bones.

Lay chicken flat

Scrape meat down and away from wing bone

Do the same thing for each leg

Spread the wing and leg meat out evenly over the skin

Spread stuffing over surface

Using unwaxed, flavourless dental floss, sew up the back of chicken.

Keep Sewing

Finish sewing

Turn chicken breast side up

Using butcher string or silicone loops tie chicken to hold shape.

Put reserved bones into bottom of roasting pan. Place chicken on bones. The bones act as a rack for the chicken.
Roast the chicken.

Remove chicken from pan. Remove loops or cut string. Pull out the dental floss. It should slide out easily.

Carve into 1/2 inch slices

Make gravy using the pan drippings.

See I told you it was easy.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken - Deboned Stuffed Chicken
==================================
Source: Pat Davis Cooking School, Grand Rapids, Michigan
1979

Note: A Boned out Three pound chicken will feed 6 nicely.

1 3 pound chicken
or 4 Whole Chicken Breasts (not
singles

3 cups Fresh Bread - Crumbled
1 small onion
1 clove garlic
1/4 pound of Sausage (I usually use one Italian Sausage)
1/4 pound of mushrooms
1 teaspoon dried thyme or
2 teaspoons of fresh
1 egg
Butter
Chicken Broth
Salt and pepper to taste

Sauce

1/2 cup White Wine
1 cup Chicken Broth
1 onion
2 small tomatoes
1 garlic clove

Bone out whole chicken or if using just the breasts bone the breasts but leave them whole. DO NOT REMOVE SKIN Save bones.

Saute onion, and garlic in butter. Add sausage, (if using link take meat out of casing), add sliced mushrooms and saute. Season with thyme,salt and pepper and mix in coarsely crumbled bread. Add chicken broth to moisten. Add egg.

Stuff chicken,(or breasts) and sew up with unwaxed dental floss.

Preheat oven to 375°.

Place bones in shallow roasting pan and place chicken on bones. Roast for 30 minutes and then add one coarsely chopped onion, and two coarsely chopped tomatoes,and the garlic clove to the pan. Pour in 1/2 cup of white wine and 1/2 cup of chicken broth. Chicken should sit above liquid resting on the bones. Continue roasting for another 30 to 45 minutes or until chicken is cooked. (note: Breasts take the less time)

When cooked remove chicken to board to rest and remove bones from pan. Skim excess fat from pan juices add the remaining 1/2 cup of chicken broth and pour contents into blender. Puree to make sauce.

To serve,

Remove dental floss (comes out easy with one little pull). Slice breasts into nice rounds and place 3 or 4 slices on each plate. If using the whole chicken, also slice in to 1/2 inch slices and place
one to two on each plate. Drizzle with sauce.

Classic Lemon Chicken

2009-06-19T21:33:00.000-07:00

Classic Lemon Chicken
=====================
Ken Hom's - Foolproof Chinese Cooking

1 Pound Boneless, Skinless Chicken Breasts, Cut Into 3×1/2-Inch Strips
1 Egg White
1 Teaspoon Salt
1 Teaspoon Sesame Oil
2 Teaspoons Cornstarch
1 1/4 Cups Peanut Oil Or Water
2 tablespoons finely chopped scallions to garnish

For the Sauce:
1/3 Cup Classic Chinese chicken stock or good quality ready made Chicken Stock
3 Tablespoons Lemon Juice
1 Tablespoon Sugar
1 Tablespoon Light Soy Sauce
1 1/2 Tablespoons Shaoxing Rice Wine Or Dry Sherry
1 1/2 Tablespoons Finely Chopped Garlic
1 To 2 Teaspoons Dried Red Pepper Flakes

1 Teaspoon Cornstarch, Blended With 1 Teaspoon Water
2 teaspoons sesame oil

1. Place the chicken strips in a bowl and combine with the egg white, salt, sesame oil and cornstarch.Put the mixture in the fridge for about 20 minutes.

2. If you are using oil for velveting the chicken, heat a wok until very hot, and then add the oil. When it is very hot, remove from the heat and immediately add the chicken, stirring vigorously to prevent it from sticking. After about 2 minutes, when the chicken turns white,
quickly pour it into a stainless steel colander set over a bowl to drain off the oil, which should be discarded. If using water for velveting the chicken, follow the same procedure, but bring the water to a full boil in a saucepan before adding the chicken. It will take about 4 minutes to turn white in the water.

3. If you have used a wok, wipe it clean. Heat it, then add all the sauce ingredients except the cornstarch mixture and sesame oil. Bring to a boil over high heat and then add the cornstarch mixture. Simmer for one minute.

4. Return the chicken strips to the wok and stir-fry long enough to coat them all with the sauce. Mix in the sesame oil, then turn onto a platter, garnish with the scallions and serve immediately.

Asian

2009-06-19T21:24:00.000-07:00

Black Pepper Prawns
Classic Lemon Chicken
Stir Fried Mixed Vegetables

Stir Fried Mixed Vegetables

2009-06-19T21:13:00.000-07:00

Stir Fried Mixed Vegetables
===========================
1 cup small broccoli spears
1/2 cup sliced celery
2 baby bok choy
1 carrot
1 cup bean sprouts
1 onion cut in half and then sliced
2 cloves garlic , minced
10 snow peas
1 inch ginger chopped
peanut oil
chicken broth
1 tablespoon Shaoxing Rice wine
1 tablespoon soy
1 to 2 teaspoons sesame oil

Heat peanut oil until hot. Add the celery, carrots and broccoli and
onions, saute stirring to make sure the vegetables do not burn.

Add the garlic, ginger, chicken broth, Shaoxing Rice wine and soy.
Cover and simmer two to three minutes.. Add the baby bok choy, snow
peas, cook for a minute or two, add the bean sprouts. Drizzle with the
sesame oil and serve.

Strawberry Roll

2009-06-17T11:34:00.000-07:00

Large Cake Roll

Same recipe - Individual Mini Cake Rolls

Strawberry Roll
===============
4 Eggs at room temperature
3/4 teaspoon baking powder
1 teaspoon salt
3/4 Granulated sugar
1 teaspoon vanilla extract
3/4 cup sifted cake flour
Confectioner's sugar
9 ounces cream cheese, at room temperature
3 Tablespoons sugar
3 tablespoons Grand Marnier
1 Quart strawberries sliced

Preheat oven to 400°F

Beat the eggs, preferably in an electric mixer, with the baking powder and salt until thick and light-coloured, gradually adding three-quarters cup granulated sugar. Add the vanilla and fold in the flour.

Turn into a 15 1/2 X 10 1/2 inch jelly roll pan that has been greased and lined with greased paper. Bake thirteen minutes.

Turn from the pan onto a towel that has been dusted with confectioners sugar. Quickly remove the paper and cut off the crisp edges of the cake. Roll, jelly-roll fashion, with the towel inside and enwrapping the cake. Chill

Cream the cheese until fluffy with the Grand Marnier and three tablespoons of sugar. Unroll the cake, spread with cheese and distribute the sliced berries over the cheese. Roll, jelly-roll
fashion and chill until cold. Serve with additional berries crushed and sweetened to taste.

Chicken Souvlaki

2009-06-15T20:54:00.000-07:00

Chicken Souvlaki
================
chicken breasts
fresh minced garlic
dried oregano
lemons
olive oil
salt
pepper

Cut chicken breasts into 1 inch cubes. Place on wooden skewers that have been soaked in water (prevents sticks from burning).. or on metal skewers.

Rub with fresh minced garlic and dried oregano. Squeeze fresh lemons over chicken and some olive oil. Salt and pepper

Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture.

Place on hot grill and turn often until done. Serve with Greek salad and rice.

NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb

Chicken Stew And Dumplings

2009-06-15T18:37:00.000-07:00

Chicken Stew with Traditional Dumplings

......with Bread and Parsley Dumplings

......with Southern Style Dumplings

Chicken Stew And Dumplings
==========================
4 to 6 Chicken Breasts
(Or a whole chicken with extra pieces)
5 to 6 whole small cooking onions
2 or 3 stalks of celery
2 or 3 potatoes - halved or quartered (Do not use potatoes in stew if making Southern Style dumplings. I make mashed potatoes to serve with Southern style dumplings)
1 clove of garlic
fresh thyme or dried
1 bay leaf
chicken broth
--------------------------------------

Regular/Traditional Dumplings
-------------------------------------
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons shortening (butter/margarine or crisco)
3/4 to 1 cup of milk

Mix dry ingredients and cut in shortening. Add enough milk to make a soft wet dough. Drop by tablespoon on to the top of stew and cover and simmer on low for about 15 minutes.

--------------------------------------
Southern Style Dumplings
--------------------------------------
2 cups flour
3 tablespoons butter
3/4 teaspoon salt
pinch of baking powder
milk

Mix dry ingredients and cut in butter. Add enough milk to make a soft dough. Knead for a minute until smooth and let sit for 1/2 hour. Roll out dough to desired thickness. Dough should be on the thin side. Cut into 1/2 inch strips, 1 1/2 to 2 inches long.

Drop into boiling stew and simmer for 15 to 20 minutes or until noodles are cooked.

--------------------------------------
Parsley Bread Dumplings
=======================
1/2 cup chopped fresh parsley
2 slices white bread, quartered
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons butter, melted

Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended. Drop mounded tablespoons of dumpling mixture into stew.

Add chicken to a pot and cover with chicken broth or combination of water and broth.

Add 1 garlic clove, a few sprigs of thyme and bay leaf. Cook for 15 minutes and add whole peeled onions, celery cut into 1 1/2 inch pieces and simmer until onions are tender. Remove Chicken from pot and separate meat from bones. Add chicken back to pot. If using potatoes add now.

Now add what ever dumpling recipe you are using and simmer until dumplings are cooked.

If you like your stew thicker, mix some flour and milk or cream in a jar and pour into hot stew.

Chicken with Pesto and Mascarpone Sauce

2009-06-15T17:37:00.000-07:00

Chicken with Pesto and Mascarpone Sauce
=======================================
Adapted from a recipe by V. Little

2 tablespoons olive oil
1 small onion finely chopped
1 clove of garlic, minced
4 slices pancetta, chopped
1 cup fresh bread crumbs
1/2 cup parmesan cheese
3 tablespoons parsley, chopped
zest from small lemon
1 egg

4 large chicken breasts
1/2 cup white wine
1/2 to 1 cup chicken broth
2 to 3 tablespoons mascarpone
2 tablespoons homemade pesto

Saute the onion and pancetta in the olive oil until golden. Add the garlic, and stir for 30 seconds. Remove from the heat. When cool empty the mixture into a food processor along with the bread crumbs, Parmesan cheese, parsley, egg and lemon zest. Pulse until well combined but not pureed.

Stuff mixture under the skin of chicken breasts. Rub with a little olive oil and roast in a shallow roasting pan at 400°F until done.

Remove chicken from pan. Add 1/2 cup white wine to pan and simmer until reduced to a 1/4 cup. Add 1/2 the chicken broth and simmer for a few minutes. Add the mascarpone and stir until well blended. Stir in the pesto. Add more chicken broth if you like a thinner sauce. Serve
over the chicken.

Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)

2009-06-15T17:22:00.000-07:00

Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)

Source: Krinos

Ingredients

flour for dredging
salt, pepper, to taste
1 medium frying chicken (approximately 3 pounds), cut into 6-8 serving pieces
1/2 cup Krinos olive oil
2 large red onions, peeled and chopped
3 garlic cloves, peeled and minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled Krinos feta
1 cup pitted Krinos Kalamata olives, rinsed and drained
1 teaspoon Krinos oregano

1. Combine the flour, salt and pepper on a plate and lightly dredge the chicken. Heat 1/3 cup olive oil in a large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.

2. Add remaining olive oil to skillet, and saute onions until wilted and lightly browned. Add garlic and stir for 30 seconds. Place the chicken back in the pan. Pour in the tomatoes and wine, and season with salt and pepper. Cover and simmer over low heat for about 45 minutes, or until the chicken is tender.

3. Ten minutes before removing from heat add the crumbled feta and stir until melted. Five minutes before removing from heat, add olives and oregano. Serve warm.

COQ AU VIN

2009-06-15T17:05:00.000-07:00

COQ AU VIN
===========
The following recipe comes from a 1961 copy of Child's "Mastering the Art of French Cooking."

SERVES FOUR TO SIX

3- to 4-ounce chunk of lean bacon
heavy, 10-inch, fireproof casserole or an electric skillet
2 tablespoons butter
2 1/2 to 3 pounds cut-up frying chicken
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cognac
3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Côtes du Rhône or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme
1 bay leaf
12-24 brown-braised onions
1/2 pound sauteed mushrooms
salt and pepper
3 tablespoons flour
2 tablespoons softened butter
sprigs of fresh parsley

Remove the rind of bacon and cut into lardons (rectangles 1/4 inch across and 1 inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.

Sauté the bacon slowly in hot butter until it is very lightly browned (temperature 260 degrees for an electric skillet). Remove to a side dish.

Dry the chicken thoroughly. Brown it in the hot fat in the casserole (360 degrees for the electric skillet).

Season the chicken. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees) for 10 minutes, turning the chicken once.

Uncover and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.

Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to the simmer. Cover and simmer slowly for 25 to 30 minutes or until the chicken is tender and its juices run a clear yellow when the meat is
pricked with a fork. Remove the chicken to a side dish.

While the chicken is cooking, prepare the onions and mushrooms.

Simmer the chicken cooking liquid in the casserole for a minute or two, skimming off the fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, discard bay leaf.

Blend the butter and flour together into a smooth paste (beurre manié). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring, and simmer for a minute or two. The sauce should be thick enough to coat a spoon lightly.

Arrange the chicken in the casserole, place the mushrooms and onions around it and baste with the sauce. Serve from the casserole, or rrange on a hot platter. Decorate with sprigs of parsley.

Cornish Game Hens with Wild Rice Stuffing

2009-06-15T16:51:00.000-07:00

Cornish Game Hens with Wild Rice Stuffing
=========================================
Stuffing

1-1/2 cups wild rice cooked
1 small onion finely chopped
3 tablespoons butter
2 teaspoons oil
2 cloves garlic
pinch tarragon
2 tablespoons finely
chopped parsley
1 1/2 dozen mushrooms, sliced
salt and pepper

Sauce

Pan drippings
3 ounces medium-dry sherry or ruby port
1 tablespoon red currant jam or jelly
2 cups chicken stock

Roux

2 tablespoons butter
2 tablespoons flour
salt and Pepper

Bone the hens by removing rib cage and back of each bird. With pointed knife, cut slit down backbone. Work to free flesh from ribs. Free carcass from wing, leg sockets and neck so you can lift it right out leaving meat behind. With string or unwaxed dental floss sew up the original opening of the bird.

Make stock using the carcass. In a small saucepan, saute onions in a small nut of butter. Add thyme, garlic, parsley and bay leaf. Saute a few minutes and add chicken and hen bones. Continue sauteing. Add about 2 1/2 cups of water or chicken stock salt and pepper. Bring to a boil and simmer about 60 minutes. Strain.

Prepare stuffing by melting butter in a small amount of oil. Saute chopped onion, add garlic, tarragon, salt and pepper, chopped parsley and mushrooms. When flavours are fully blended (about 3 minutes) add wild rice and mix well. Adjust seasoning. Set aside until cool enough to handle. Divide stuffing into 3 equal parts and stuff each bird. Sew up using dental floss.

Roast birds in a 375°F until done, about 45 minutes. Remove birds from pan.

Make a roux with the pan drippings, butter and flour. Add the chicken broth and simmer. Add the sherry or port and the currant jelly. Simmer to meld the flavours.

To serve, Remove the dental floss or string and cut each bird in half.

Curry - Simple Chicken Curry

2009-06-15T16:40:00.000-07:00

Curry - Simple Chicken Curry
============================
chicken pieces (legs and thighs) remove Skin
2 large onions
2 cloves of garlic
1 inch piece of ginger root
4 black or 8 green cardamon pods
1 tablespoon turmeric
1 teaspoon cayenne pepper
2 cups chopped tomatoes
1 teaspoon cumin (or more to taste)
1 teaspoon ground coriander
2 cups chicken broth
salt
pepper
fresh cilantro

Saute the onions in vegetable oil (about 1/4 cup). Cook until they turn light brown, stirring constantly to prevent burning. Add garlic, ginger and the spices. Continue cooking for a couple of minutes over low heat. Do not burn.

Add chicken and cook turning to coat well with the spices. Add the tomatoes and some chicken broth. Cover and cook until chicken is tender. Serve with Basmati rice and sprinkle with fresh cilantro.

Turkey - Greek Stuffed Turkey Breast

2009-06-15T16:28:00.000-07:00

This is another recipe that I don't have a complete recipe for. I created the dish based on what I had on hand and made a note outlining the basic idea.

Turkey - Greek Stuffed Turkey Breast
====================================
I made a stuffing using spinach, feta and kalamata olives, seasoned with sauted onions, garlic and fresh dill and oregano, salt and pepper. Browned the rolled breast and added some chicken broth, fresh squeezed lemon, and some garlic cloves to the pan, covered and finished cooking in the oven. I made an avgolemono sauce to serve with it, along with rice and a green bean, zucchini and potato side dish. Was really good and would work with chicken breasts too.

Roast Duck

2009-06-15T09:57:00.000-07:00

This is by far the best Roast Duck recipe I have tried. Make sure you roast the potatoes in the duck fat.

Roast Duck
==========

Ina Garten (The Barefoot Contessa's Recipe)

2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper

Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.

Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.

When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.

Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

My Option:

Orange sauce.
Not original to this recipe

source: Retro recipes.

Simmer red wine, chicken or duck broth, fresh orange juice, honey and orange slices until reduced. Serve on the side or drizzled over roasted duck.

Turkey Orloff

2009-06-15T09:10:00.000-07:00

Turkey Orloff
===========================
Source: Julia Child And Company

Ingredients

1/4 c plain raw white rice
1 salt
1 lb onions
1 1/2 sticks butter
1 egg plus 2 egg yolks
1/2 lb fresh mushrooms
1 handful fresh parsley (3 tbs minced)
1/2 ts fragrant dried tarragon
1 pepper
12 or more turkey breast slices
5 tbs flour for sauce; plus extra - for turkey sauté
1 tbs vegetable oil
3 c hot turkey stock
1/2 c low-fat cottage cheese
1 c lightly pressed down - coarsely grated mozzarella

Instructions

Described as "Turkey breast scallopini gratineed with mushrooms, onions, rice, and cheese.

Rice and onion soubise: Preheat oven to 325 degrees. Drop the rice into a saucepan with 2 quarts rapidly boiling salted water and boil uncovered for exactly 5 minutes; drain immediately and reserve. Meanwhile peel and then chop the onions in a food processor; (it needs no washing until after it's last operation). To do onions, prechop roughly by hand into 1-inch chunks and process them 1 1/2 cups at a time, using metal blade and switching machine on and off 3 or 4 times at 1-second intervals to chop onions into 3/8 inch morsels. Melt 4 tablespoons of the butter in a flameproof 6-8 cup baking dish, stir in the chopped onions, the drained rice, and 1/4 teaspoon
salt, mixing well to coat with the butter; cover the dish and bake in middle level of oven for about 1 hour, stirring up once or twice, until rice is completely tender and beginning to turn a golden yellow. When the rice is done and still warm, beat in the egg; taste carefully and correct
seasoning. May be done a day or two in advance.

Mushroom duxelles:

While rice and onion soubise is cooking, trim and wash the mushrooms. For the food processor, first chop roughly by hand into 1-inch chunks, then process into 1/8 inch pieces, using the 1-second on-off technique. Mince the parsley in the machine afterward. By handfuls, either
twist mushrooms hard in the corner of a towel or squeeze through a potato ricer to extract as much of their juice as possible. Saute the mushrooms in 2 tablespoons of the butter in a medium size frying pan over moderately high heat, stirring and tossing until mushroom pieces begin to separate from each other--5 to 6 minutes. Stir in the tarragon and parsley; season to taste with salt and pepper. Stir half of the mixture into the cooked rice and onion soubise; reserve the rest. Mushroom duxelles may be cooked in advance and may be frozen.

Preparing the turkey scallopini: Pound the slices between 2 sheets of wax paper, with a rubber hammer, a rolling pin, or the side of a bottle, to expand them about double and to thin them down by half. These are your turkey scaloppini cover and refrigerate them until you are ready to
sauté them.

Sautéing the turkey scallopini: Salt and pepper the turkey slices lightly, dredge in flour and shake off excess, sauté fro about a minute on each side in 1 tablespoon of the oil and 2 tablespoons of the butter (more if needed)--just to stiffen them and barely cook through. Set slices aside on a plate as you finish them.

The gratineing sauce: Make a turkey veloute sauce as follows. Melt 4 tablespoons of the butter over moderate heat in a heavy-bottomed 2 quart saucepan, blend in the flour, and cook, stirring with a wooden spoon until flour and butter foam and froth together for 2 minutes without turning more than a golden yellow. Remove from heat and, when this roux has stopped bubbling, pour in 2 cups of the hot turkey or chicken stock and blend vigorously with a wire whip. Return to heat, stirring slowly with wire whip to reach all over bottom, corner, and side of pan, and boil slowly for 2 minutes. Taste and correct seasoning. Sauce should be thick enough to coat a wooden spoon nicely, meaning it will coat the turkey. Beat in more stock by droplets if sauce is too thick. In the food processor or an electric blender, puree the egg yolks with the cottage cheese (or push through a fine sieve and beat in a bowl with a wire whip); by dribbles, beat the
hot sauce into the egg yolk and cheese mixture.

Assembling the dish:

Choose a baking and serving dish about 10 by 14 by 2 inches; butter the inside and spread a thin layer of sauce in bottom of dish. Make a neat, slightly overlapping pattern of the turkey slices
down the center of the dish, spreading each, as you go, with the soubise. Spoon remaining mushroom duxelles down the sides. Spoon remaining sauce over the turkey and spread the
mozzarella cheese on top. Recipe may be prepared a day in advance to this point; when cool, cover and refrigerate. If, before proceeding, you note that the sauce does not cover some parts of the meat, spread more mozzarella on these areas.

Final baking and serving: Turkey will take about 25 minutes to heat and for the top to brown; it should be served fairly promptly since the meat will be juicier if it does not have to wait around. Set uncovered in upper third of a preheated 400 degree oven until contents are bubbling hot and sauce has browned nicely.

Greek Phyllo Wrapped Chicken

2009-06-15T08:57:00.000-07:00

This is one of those meals that I just winged. I went with the ingredients I had on hand. I wrote out the basic outline so I would remember what I did. Amounts will vary depending on how many you are serving.

Greek Phyllo Wrapped Chicken
============================
Roasted a red pepper and stuffed it along with some feta seasoned with green onion, garlic, kalamat olives, fresh dill,egg, salt and pepper, and some baby spinach leaves into a boneless chicken breast and wrapped in the phyllo.

Italian Roasted Chicken (Rosemary Lemon)

2009-06-15T08:42:00.000-07:00

Cornish Game Hens

Cornish Game Hens

Chicken Breast

Italian Roasted Chicken (Rosemary Lemon)
========================================
Edited November 10th, 2006

This recipe is my version of the Italian Chicken we ordered in a Italian restaurant in Sault Ste. Marie. It can be made with small roasting chickens, chicken pieces or Cornish game hens.

2 Cornish Game Hens, or whole chicken breasts
3 or 4 sprigs of rosemary
2 heads of garlic, peeled and cracked
salt, pepper
juice from one or two lemons
lemon zest (optional)
hot red pepper flakes
1/2 cup olive oil

Kalamata olives (optional)
chicken broth

If using roasting chickens or game hens, split the birds down the back and remove the back bone.

Place the chicken halves or pieces in the roasting pan. Toss in the garlic cloves and the sprigs of rosemary. Season with salt, pepper and red pepper flakes. Squeeze the lemons over the chicken and drizzle with the olive oil.

You can prepare the chicken up to this point and let rest in the fridge for an hour or two.

Roast in a 450°F

Check after about 20 minutes and add some chicken broth to the pan. This will stop the garlic from getting burnt. (If you are using the olives add them now) Add more if needed. When chicken is done, remove from pan and add a little more chicken broth, stir and serve sauce over
the chicken.

My favourite side with this chicken is Spaghetti Aglio E Olio

Jerk-Style Chicken

2009-06-15T08:35:00.000-07:00

Jerk-Style Chicken
==================

http://seattlerecipes.blogspot.com/2007/08/jerk-style-chicken.html

1 tsp grated lime rind
1/4 c. fresh lime juice
1 tbsp. ground all spice
1 tbsp. brown sugar
1-2 tbsp finely chopped jalapeño pepper
2 tbsp. olive oil
1 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 garlic cloves, chopped
1/2 c. chopped onion
6 skinless, boneless chicken thighs (about 1 lb)
3 skinless, boneless chicken breast halves
cooking Spray

Combine first 12 ingredients in a blender, process until well blended. Pour mixture into a large heavy-duty zip-top plastic bag, add onion and chicken. Seal bag; marinate in fridge 1-2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered 5 minutes on each side or until done. Yield: 6 servings (serving size: 2 thighs or 1 breast half).

Lemon Chicken

2009-06-15T08:23:00.000-07:00

Lemon Chicken
=============
Source: Chinese Cooking class Cookbook

8 boneless chicken breasts
1/2 cup cornflour
3 tablespoons water
4 egg yolks
salt pepper
6 green onions

Lemon Sauce

1/2 cup lemon juice
2 chicken stock cubes
2 tablespoons honey
2 1/2 tablespoons brown sugar
1 teaspoon grated ginger
1 3/4 cups water

Note: I replaced the cubes and water with homemade chicken broth. And I reduced the honey and the brown sugar so that the sauce was just subtlety sweet.

For the Sauce

Combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger and water in saucepan and stir. Lower low heat until sauce boils and thickens.

For the chicken

Pound the chicken breasts out lightly. Put cornflour into bowl, gradually add water and light beaten egg yolks, add salt, pepper and mix well. Dip chicken breast into this batter, drain well. Put a few pieces of chicken into deep hot oil and fry until lightly golden and cooked through. Drain on paper towels and keep warm while cooking remaining chicken.

To serve, slice chicken into three or four pieces each and arrange on serving plate. Cover with hot sauce and sprinkle with chopped green onions.

Chicken and Other Fowl

2009-06-12T22:03:00.000-07:00

(Work in Progress)

Chicken Souvlaki
Chicken Stew and Dumplings
Chicken with Pesto and Mascarpone Sauce
Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)
Coq au Vin
Cornish Game Hens with Wild Rice Stuffing
Curry - Simple Chicken Curry
Greek Phyllo Wrapped Chicken Breasts
How to Bone a Whole Chicken
How to Make Gravy
Italian roasted chicken (Rosemary Lemon)
Jerk-Style Chicken
Lemon Chicken
Lemon, sea salt and black Pepper Chicken wings
Penne in a Garlic Broth with Grilled Chicken
Roast Duck
Simplest Roast chicken
Southern Fried Chicken
Spicy Chicken Cakes with Horseradish Aioli
Thai - Spiced Cilantro Chicken
Turkey - Greek Stuffed Turkey Breast
Turkey Orloff

Lemon, Sea Salt and Black Pepper Chicken Wings

2009-06-12T21:47:00.000-07:00

Lemon, Sea Salt and Black Pepper Chicken Wings
==============================================
source: Vancouver Newspaper

grated zest of two lemons
3 garlic cloves
lots of fresh ground coarse black pepper
sea salt
splash of olive oil.

Mix together and rub over the chicken wings. Either refrigerate for a few hours or roast in a 450°f oven turning once or twice until cooked.

I took the zest off of two lemons, grated three garlic cloves on the microplane, and added quite a bit of fresh black pepper, coarsely ground, sea salt and a splash of olive oil. Rubbed it all over the wings and let them sit while the oven heated up to 450°F. Dumped them out on a cookie sheet and roasted until golden, turning once.

Tip: Finish them off quickly on a hot grill.

Penne in a Garlic Broth with Grilled Chicken

2009-06-12T21:31:00.000-07:00

Penne in a Garlic Broth with Grilled Chicken
============================================
1/8 to 1/4 cup olive oil
1/2 green pepper
1/2 yellow pepper
1 small zucchini
4 large cloves of garlic
1 small seeded tomato
1/2 small lemon
chicken broth
1 to 2 tablespoons chopped parsley
1 to 2 tablespoons chopped basil
4 boneless chicken breasts
salt, pepper
fresh grated Parmesan

Cut the peppers and the zucchini into small dice. Saute the vegetables until almost tender in the olive oil. Add the garlic and saute for 1 minute over low heat. Add the chicken broth and let simmer for a few minutes. Add the juice from the 1/2 lemon.

Flatten the chicken breasts and rub with garlic, salt and pepper and grill. Do not overcook.

Slice up the chicken and add to the broth with the chopped parsley and the basil. Dice the seeded tomato and add to the pot.

Cook and drain penne or choice of pasta. Mix with the broth and serve along with some fresh Parmesan.

Simplest Roast Chicken

2009-06-12T19:02:00.000-07:00

Barbara Kafka's high heat method of roasting is my favourite method whether roasting chicken or roasting turkey, beef, pork or lamb. I've been using her method now for many years.

If I have time I also like to pair this method with Judy Rogers' method of presalting.

To simplify this recipe - season a chicken, put it into a shallow roasting pan and put the pan into a preheated 500°F oven and roast for 50 to 60 minutes.

Simplest Roast Chicken
======================
Copied directly from Barbara Kafka's "Roasting, A simple Art" Cookbook.

5- to 6-pound chicken, wing tips removed
Freshly ground black pepper, to taste
I lemon, halved
4 whole garlic cloves
4 tablespoons unsalted butter,
1 cup Basic Chicken Stock or canned,
water. Fruit juice. or wine for
optional deglazing.

Kosher salt, to taste

Preheat oven to 500°F
TOTAL

Roasting time
50 ~ 60
minutes

Here it is, the recipe that started the book. If there is no lemon, garlic, or butter on hand, roast the chicken without them. Or play. Use peeled shallots or a small onion, quartered. Add some leaves from the top of a bunch of celery, a couple of sage leaves, or a Bay leaf. Try a few juice orange or blood orange wedges.

Vary the deglazing liquid to change the flavor of the gravy or to match what's in the bird. Basic Chicken Stock-or canned-is the starting point, but use part wine-whatever is left over, red or white-or a little vermouth. Make one third of the liquid orange juice if oranges are in the bird. This is not astrophysics. Have fun.

Place rack on second level from bottom of oven. heat oven to 500°E

Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for Basic Chicken Stock. Reserve chicken livers for another use.

Stuff the cavity of the chicken with the lemon, garlic, and butter. if using. Season the cavity and skin with salt and pepper.

Place the chicken in a 12 x 8 x I 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking.

Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out and into the pan.

Pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat.

Southern Fried Chicken

2009-06-12T18:31:00.000-07:00

Southern Fried Boneless Chicken Breasts

Southern Fried Chicken
======================
Cut a chicken into 8 or 10 pieces.

Season flour with with garlic powder, salt, pepper, cayenne pepper, sage and thyme. Beat together eggs with a bit of milk. Dip the chicken pieces into the egg mixture then into the seasoned flour. Repeat this process so that the chicken is dipped into the egg and the flour mixture twice.

Heat oil about an inch deep in skillet and fry chicken, turning once, until golden brown.

Serve with a cream gravy with mashed potatoes.

You can also make Southern Fried Chicken using boneless chicken breasts.

Bone four chicken breasts and pound them out a little. Put them into a pie plate and pour buttermilk over them. Leave them in the buttermilk (in the fridge) for about an hour. Then just "Twice" dip them in seasoned flour (garlic powder, salt, pepper, sage, cayenne and a little savory) You can use whatever herbs you prefer.

TIP: Instead of using garlic powder, grate a couple of garlic cloves on a microplane and add the garlic paste to the buttermilk.

Dip them into the flour and set them aside while the oil heats. Just before frying dip them again into the flour so they were well coated. They cook very quickly. Use the drippings to make a roux and a cream gravy.

Spicy Chicken Cakes with Horseradish Aioli

2009-06-12T18:14:00.000-07:00

Chicken Cakes

Chicken Cakes

Turkey Cakes

These are so good. And very simple I've also made them with ground turkey breast.

Spicy Chicken Cakes with Horseradish Aioli
==========================================
Source: doucanoe

2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil

NOTE: I used real Hellmans, not low-fat and I added a minced garlic clove and cayenne pepper in place of the Cajun seasoning.

NOTE: Made my own Aioli. A garlic Lemon Aioli using the extra egg yolks, and adding 3 large cloves of garlic, fresh squeezed lemon juice, lemon zest salt, pepper and olive oil.

AIOLI:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.