tag:blogger.com,1999:blog-13449828234006265212024-03-04T23:35:45.999-08:00Gord's KitchenI do love to cook and to share what I am cooking up, with you. I will post a selection of recipes here, some old some new. I hope you enjoy them..Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-1344982823400626521.post-90126865487107486342012-03-08T09:23:00.001-08:002012-03-08T09:25:53.245-08:00Zarzuela<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgmtNBxTmRb1ePXAl79HgcFzy6KpAUeUx2usEA7lG2toEHYPZzxbdCjcpHO50EfcYM5lxQRZCUT88k7RGHuiAVUCDwOzBA2BoGdsxu3Zf9iAUPR45sR-nHx3J3Im_3Q9CCtBiml91kTNQ/s1600/mediterranean-fish-market.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgmtNBxTmRb1ePXAl79HgcFzy6KpAUeUx2usEA7lG2toEHYPZzxbdCjcpHO50EfcYM5lxQRZCUT88k7RGHuiAVUCDwOzBA2BoGdsxu3Zf9iAUPR45sR-nHx3J3Im_3Q9CCtBiml91kTNQ/s320/mediterranean-fish-market.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><b>In Regina, I have to settle for Pacific Fresh Fish which,</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><b>considering that they are about 7700 km from </b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><b>Barcelona, is pretty good.</b></span></td></tr>
</tbody></table>
<i>I do like Spanish food. I make a mean Paella and a couple of other Spanish dishes but what I need to do now is to go to Spain, do some research even if I do put on a few pounds doing it.</i><br />
<i>I made this the other night and it was great.</i><br />
<i>Zarzuela takes it's name from the Spanish word for a type of musical theatre or operetta because of the wild variety which makes it up. </i><br />
<i>It is sort of Spain's answer to bouillabaisse.</i><br />
<i>You can use all kinds of seafood so feel free to mix and match. </i><br />
<i>It is simple but concise. Outside of the seafood, don't mess with the process too much and it will turn out very well.</i><br />
<i><br /></i><br />
<b>Ingredients</b><br />
<b><br /></b><br />
<b>A large pinch of saffron threads</b><br />
<b>6 Tbsp olive oil</b><br />
<b>1 onion finely chopped</b><br />
<b>2 cloves of garlic finely chopped</b><br />
<b>1 1/2 tsp thyme</b><br />
<b>2 bay leaves</b><br />
<b>1 bell pepper (red, yellow, orange) seeded then chopped into small pieces</b><br />
<b>1 500 ml can of chopped tomatoes (I use the ones mixed with garlic and olive oil)</b><br />
<b>1 tsp smoked Spanish paprika</b><br />
<b>1 1/2 cup fish stock. (In a pinch you could use chicken stock)</b><br />
<b>1 cup blanched almonds toasted, then finely ground</b><br />
<b>Salt and pepper</b><br />
<b>1 dozen mussels</b><br />
<b>1 dozen clams</b><br />
<b>1 lb white-fish (cod, haddock or some other) cut into 1 1/2 inch cubes</b><br />
<b>1 dozen large raw shrimp</b><br />
<b>3 small squid cut unto small pieces</b><br />
<b>1 dozen bay scallops</b><br />
<b>1 loaf of crusty bread (For those in Regina I recommend Orange Boot Bakery)</b><br />
<br />
Put the saffron is a small bowl and add a few Tbsp of boiling water. Let it sit.<br />
<br />
Take a large pan with high sides and turn the heat up to medium high. Add a good glug of olive oil the put in the onions and reduce the heat to medium and when they are translucent, careful not to burn them, add the garlic, thyme, peppers and the bay leaves. Cook for an additional 5 minutes. Until the red peppers are soft.<br />
<br />
Meanwhile which put 3/4 of the tomatoes in a blender and purée them.<br />
<br />
Add the tomatoes, the paprika and simmer for 5 minutes or so.<br />
<br />
Add the fish stock and the saffron then the almonds to the pot and bring it to a boil stirring often. <br />
<br />
Reduce the heat and let it simmer for 5 or 10 minutes.<br />
<br />
Stir in the white-fish then add all the other seafood.<br />
<br />
Cover the pot and let it simmer for 5 to 7 minutes.<br />
<br />
Check to make sure the seafood is cooked.<br />
<br />
Throw away any of the shellfish that didn't open.<br />
<br />
Serve with lots of crusty bread to soak up the sauce.<br />
<br />
You could serve a salad or a plate of olives on the side.<br />
<br /></div>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-87356660859615185182012-02-26T11:48:00.001-08:002012-02-26T11:51:53.512-08:00Spinach Quiche<div dir="ltr" style="text-align: left;" trbidi="on">
<i>Quiche is much and unfairly maligned. Real mean don't eat it etcetera, blah, blah, blah. </i><br />
<i>I think I ate quite a bit of bad quiche and I confess I went off it for a while but I had never cooked it so, decided recently to give it another try. </i><br />
<i>It turned out to be a case of, "If you want it done right do it yourself."</i><br />
<br />
<i>First, I don't do pastry so I bought pre-made pie crust. You could make the dish right in the pan the crusts come in but, I had a lovely ceramic quiche dish in the cupboard, so I used that. The pastry stuck so I went out and bought a couple of non stick quiche pans after that.</i><br />
<br />
Heat the oven to 350 degrees.<br />
<br />
Bake the empty pie shell for 10 or 15 minutes - just so it starts to brown.<br />
<br />
Take it out of the oven<br />
<br />
So let's get right to the filling<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagS3UdpZIjeqaU-dtZEulHREvVf-pN5lQ4Ynkbl8N5LXy1Q0Vb5_gk_U5JTWkguD15RJU5q5t2bmUMxOh6OJ3THzP7l3XfSVK3fV3HZ6_ywjPsSO4swY1Xa5XiLjeOmy6XbFxOGfGmB8t/s1600/B43916.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagS3UdpZIjeqaU-dtZEulHREvVf-pN5lQ4Ynkbl8N5LXy1Q0Vb5_gk_U5JTWkguD15RJU5q5t2bmUMxOh6OJ3THzP7l3XfSVK3fV3HZ6_ywjPsSO4swY1Xa5XiLjeOmy6XbFxOGfGmB8t/s320/B43916.jpg" width="320" /></a>Ingredients<br />
<br />
1 cup grated swiss cheese<br />
3/4 cup of cooked, drained and chopped spinach<br />
6 strips of bacon cooked and crumbled<br />
4 or 5 eggs<br />
1 1/2 cups of heavy cream<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
1 pinch nutmeg<br />
1 tsp Dijon mustard<br />
<br />
Mix up the first three ingredients and spread them evenly onto the pie shell<br />
<br />
Mix up the rest of the ingredients and carefully pour them over the filling ingredients.<br />
<br />
Bake at 350 degrees for 35 to 50 minutes or until a knife inserted near the centre come out clean.<br />
<br />
When it is done take it out and let it stand for 10 minutes before cutting it into serving pieces.<br />
<br />
<i>Quiche is as flexible as pizza. The combinations are endless. Mix and match ingredients and try different cheeses.</i><br />
<br />
<br /></div>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-8429149937557757782012-02-26T10:57:00.003-08:002012-02-26T11:00:14.969-08:00Merguez Sausage with Fennel & Couscous<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Helvetica, sans-serif;"><i><span style="line-height: 12pt;">I don't that often see merguez sausage so, when there they were in a cheese store this week, I picked up half a dozen. This couscous dish, while it may not be authentic, is </span><span style="line-height: 16px;">tasty</span><span style="line-height: 12pt;">. </span></i></span><br />
<span style="font-family: Helvetica, sans-serif;"><i><span style="line-height: 12pt;">Lots of room to improvise here so be creative.</span></i></span></div>
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<span style="font-family: Helvetica, sans-serif;">Ingredients<o:p></o:p></span></div>
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</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">1 or 2 tablespoon</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">olive oil<o:p></o:p></span></div>
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</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">1 teaspoon</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">cumin</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">seeds<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQ3Qf6tru_KrgV4aTMN6MN4OzL4ItvZYqP0DGOnd9Sb8_uDz0N2DXDl0fdTD5RTTXvSwFwyKzqpfqOCiOXlqXjgZFt46mXfXtP9D2TtmooCAgFl0a2rFhGMHDOsB4y3E1GKIcGA00kR_9/s1600/Merguez_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQ3Qf6tru_KrgV4aTMN6MN4OzL4ItvZYqP0DGOnd9Sb8_uDz0N2DXDl0fdTD5RTTXvSwFwyKzqpfqOCiOXlqXjgZFt46mXfXtP9D2TtmooCAgFl0a2rFhGMHDOsB4y3E1GKIcGA00kR_9/s320/Merguez_.jpg" width="207" /></a><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">2</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">bay leaves<o:p></o:p></span></div>
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</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">2 large diced</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">shallots<o:p></o:p></span></div>
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</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">1 teaspoon dried</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">oregano<o:p></o:p></span></div>
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</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">8½ ounces Merguez</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">sausage, cut into 1-inch-long
pieces<o:p></o:p></span></div>
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</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">1 fresh</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">fennel</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">bulb finely
chopped (discarding green stalky tops)<o:p></o:p></span></div>
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</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">½ teaspoon</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">harissa</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">paste, or
cayenne pepper or sambal sauce<o:p></o:p></span></div>
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</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">2 cups</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">chicken stock, heated<o:p></o:p></span></div>
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</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">½ cup yellow raisins<o:p></o:p></span></div>
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</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">½ cup chopped fresh</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">dill, less if using dried<o:p></o:p></span></div>
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</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">1 cup</span><span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Helvetica, sans-serif; font-size: 8pt;">couscous<o:p></o:p></span></div>
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<span style="font-family: Helvetica, sans-serif;">Directions<o:p></o:p></span></div>
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<span style="font-family: Helvetica, sans-serif; font-size: 8pt;">Heat the oil over medium heat. <o:p></o:p></span></div>
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<span style="font-family: Helvetica, sans-serif; font-size: 8pt;">Add the cumin seeds and bay leaves; stir, and then
add the shallots. Stir-fry for 2 minutes and add the oregano. Stir for a minute
<o:p></o:p></span></div>
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<span style="font-family: Helvetica, sans-serif; font-size: 8pt;">Then add the sausage and stir-fry for an additional
5 minutes on medium-high heat, they should be well browned.. <o:p></o:p></span></div>
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<span style="font-family: Helvetica, sans-serif; font-size: 8pt;">Add the fennel and harissa. Stir and fry for an
additional 2 minutes, add the stock. Simmer for 2 minutes.<o:p></o:p></span></div>
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<span style="font-family: Helvetica, sans-serif; font-size: 8pt;">Add the raisins and chopped dill and stir.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 16.8pt; margin-left: 9.6pt; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> Pour in the
couscous, stir well, and turn off the heat. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 16.8pt; margin-left: 9.6pt; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: Helvetica, sans-serif; font-size: 8pt;">Cover the pot immediately and let the dish steam
for 15 to 20 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 16.8pt; margin-left: 9.6pt; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: Helvetica, sans-serif; font-size: 8pt;"> Fluff the
couscous and serve.<o:p></o:p></span></div>
</div>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-36480962314286912982012-02-13T06:00:00.001-08:002012-03-18T19:46:30.407-07:00Rabbit with Olives<div dir="ltr" style="text-align: left;" trbidi="on">
<em>This is a recipe adapted from one of my brother's. </em><br />
<em>We had it with some nice red wine on a cold Montreal evening in February.</em><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUaPi36AY7bMmF6MsF30FNaGD4fPCtCH7FjgkOtFfdYVpVFRZ-zPylPIxjgsJuv9CqZLZz2p8R979T5fvCbWVM5-CoYb-T7dlGlA4QJnGoKACdbnskK0hUgqa5q9c_Khpce0WwJM5qMrz/s1600/rabbit.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUaPi36AY7bMmF6MsF30FNaGD4fPCtCH7FjgkOtFfdYVpVFRZ-zPylPIxjgsJuv9CqZLZz2p8R979T5fvCbWVM5-CoYb-T7dlGlA4QJnGoKACdbnskK0hUgqa5q9c_Khpce0WwJM5qMrz/s200/rabbit.jpg" width="199" /></a>1 rabbit cut into medium sized pieces (boned if you have the patience)<br />
1 glug of olive oil<br />
1 onion finely chopped<br />
3 or 4 cloves of garlic chopped<br />
about 15 assorted olives sliced<br />
1 cup of carrots sliced into rounds<br />
1 cup mushrooms<br />
sage<br />
thyme<br />
rosemary<br />
oragano<br />
2 bay leaves<br />
salt & pepper<br />
1 cup red wine (you can substitute white wine)<br />
1 cup chicken stock<br />
<br />
Heat olive oil in a large skillet<br />
Add onions and olives and cook until the onion is translucent<br />
Add the rabbit, the garlic and the spices<br />
When the rabbit has browned pour in the wine and the stock, you can use a bit more than the recipe calls for depending on the size of the rabbit<br />
Add the carrots and mushrooms<br />
Bring it to a boil then, after about 5 minutes reduce the heat to a simmer,<br />
Simmer it all for 50 minutes or so. A bit longer if you like. Until the meat is very temder<br />
Near the end use a small bit of flour and water to thicken<br />
serve over rice or pasta<br />
<br />
*I found that the rabbits in Western Canada tend to be a bit largee that those I saw in Montreal's Atwater Market or in the Byward Market in Ottawa so be flexible.<br />
<br />
* A large rabbit will serve six<br />
<br />
* if you don't have rabbit, you can substitute chicken</div>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-48241943947997198212011-12-04T06:47:00.001-08:002011-12-04T07:37:25.927-08:00Paella<div dir="ltr" style="text-align: left;" trbidi="on">
<i><br /></i><br />
<div style="text-align: right;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIwEbV53c4yC9ByICrWDTVFe_BtZcHqAepYsYw6PMEnjHCFXihk4SF8OhE19XBENtJSk-JJD8__JKaBbGi9E6rk9ArpcCO5PD9XRtHD_QqSem-zRrmy_zx0GpSylEn17-Dw9xBZLcIANg/s1600/paella.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIwEbV53c4yC9ByICrWDTVFe_BtZcHqAepYsYw6PMEnjHCFXihk4SF8OhE19XBENtJSk-JJD8__JKaBbGi9E6rk9ArpcCO5PD9XRtHD_QqSem-zRrmy_zx0GpSylEn17-Dw9xBZLcIANg/s320/paella.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: right;">
Photo credit: Shelley Banks</div>
</td></tr>
</tbody></table>
<i>Paella is originally from Valencia, where it is often eaten as a Sunday meal. There are many variations of it with different ingredients.</i><br />
<i>The name paella is the word for “frying pan” in Valencian. However, the dish has <br />become so popular in Spain that the word paellera is now usually used for the pan <br />and paella almost exclusively for the dish. <br /><br />I love this dish. It is tasty, hearty and easy to make. If you don’t have a paellera try using a wok or a large deep skillet. <br /><br />I like mine to have a variety of ingredients but, you could easily make it into <br />seafood dish or leave out the seafood and use chicken or rabbit. Don't go overboard and put too much of a variety in however. It could turn into what has been called " pointless baroque exhibitionism."<br /><br />The Spanish love the crusty toasted rice buildup from the bottom of the pan <br />called socarrat so, if you are having a Spaniard for supper, when it is pretty <br />much done, turn up the heat until you smell the rice beginning to toast. Try very </i><br />
<i>hard not to burn the bottom. </i><br />
<br />
600 grams chicken thighs or legs<br />
Salt & pepper<br />
Extra Virgin Olive Oil <br />
1 medium onion, chopped <br />
2 cloves garlic, minced <br />
1/3 red pepper, chopped in small pieces<i> (Morgan would say leave these out)</i><br />
1/2 tsp saffron threads <br />
6 cups chicken or fish stock <br />
1 tsp oragano <br />
2 tbsp Spanish smoked paprika <br />
1 can chopped tomatoes <br />
1 1/2 cups, short grain rice <br />
2 links of Chorizo Sausage fresh or dried, cut into bite sized pieces <br />
12 to 18 large raw peeled shrimp <br />
12 mussels or 12 clams<br />
<div>
a few small squid<br />
1 cup frozen peas <br />
<br />
Heat a swirl of oil in the pan and brown the chicken pieces well then remove from the pan and set aside. (If you are using fresh sausage brown it separately and set it aside as well) <br />
Drain off all but a bit of the oil and add the onion and garlic and cook them until they are soft. Stir in the rice and the red pepper and spices, stir well for a minute or so then add the tomatoes. <br />
Meanwhile dissolve the saffron in the stock and add 2 cups to the rice mixture. Stir, bring to a boil, then reduce heat to medium high. Return the chicken to the pan and it is now time to add the sausage, what ever kind you are using. Cook uncovered 20 minutes stirring occasionally adding more stock as it begins to<br />
dissolve. Don’t stir it as you would a risotto. It only needs an occasional mixing. <br />
Stir in the shrimp, peas and shellfish and add the rest of the stock. <br />
If the rice mixture gets too dry during this process you might add a bit more stock or water. You don’t want it to dry out and burn. <br />
Cook for 10 to 15 minutes or until most of the moisture is absorbed, the shrimp are opaque and the shellfish have opened. Discard any that have not. </div>
<div>
<br /></div>
<div>
Enjoy<br />
<br />
<i>The last time I made this dish I had bought some frozen squid but, they were in a solid block and it became impossible to thaw the few of them I needed. I had to thaw the whole damn block so...I simply cut off and used all the heads and tentacles and threw away the rest. It least one of my guests was a bit put off by the squid tentacles sticking up and out of the rice.</i></div>
</div>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-64323008107494028442011-09-20T10:07:00.000-07:002011-09-20T10:10:20.455-07:00Chicken and Leeks with Penne, for two<div dir="ltr" style="text-align: left;" trbidi="on">
<i>I grew leeks for the first time this year and although they were a bit slow to get started they were ready by September for a good meal or two.</i><br />
<i>This is a very simple dish to make and it turned out very well.</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPshr8Gp3qW101xzzjiHOC_b5e-3aJ1OoE0tW7Y0XRReJKh0XiGOBhGvfvp9gm3DMY37PXoPIpky5e4u8vMlDlCUwFHr9iZiTRsa5yX0DpdsGl14Cz9QJzkSzoiBBvZfoPbk4r333nJ__z/s1600/leeks5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPshr8Gp3qW101xzzjiHOC_b5e-3aJ1OoE0tW7Y0XRReJKh0XiGOBhGvfvp9gm3DMY37PXoPIpky5e4u8vMlDlCUwFHr9iZiTRsa5yX0DpdsGl14Cz9QJzkSzoiBBvZfoPbk4r333nJ__z/s320/leeks5.jpg" width="320" /></a></div>
<br />
2 chicken legs<br />
2 cups chicken stock<br />
1 1/2 cups leeks cut into small rounds<br />
1/2 cup pancetta<br />
Penne, enough for two<br />
Salt and pepper to taste<br />
<br />
If the legs have the backs attached cut them off and set them aside for the next time you make stock.<br />
Cut the pancetta into 1/4 inch cubes and fry until crispish, and set aside..<br />
Heat the chicken stock.<br />
Put 2/3 of the leeks on the bottom of an oven proof earthenware dish, add the cooked pancetta then place the chicken legs on top. Pour the stock over the chicken until it is not quite covered. Add the rest of the leeks.<br />
Season with salt and pepper.<br />
Cover and put into a 450 degree oven for 35 or 40 minutes.<br />
If the dish doesn't have a cover, just use aluminum foil.<br />
At about the 30 minutes mark, put the penne into boiling salted water,<br />
When it is done drain and toss with butter.<br />
Put the penne in a pasta bowl.<br />
Take the chicken out of the oven and place a leg on top of each bowl of penne. Spoon the leeks over top of the penne and chicken then add a bit of the chicken stock to the penne and serve.<br />
Enjoy.<br />
Simple and scrumptious.</div>
.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-37155040305173251412011-02-28T14:45:00.000-08:002011-02-28T14:47:32.474-08:00Smoked Picnic Ham with Guinness<i>It had been some time since we'd cook a ham so I picked up a Smoked Picnic Ham the other day for under $8.00. I thought, for that price how could I go wrong. </i><br />
<i>I didn't want to cook it an a very sweet sauce to I improvised. </i><br />
<i>It was very good.</i><br />
<br />
1 smoked picnic ham shoulder<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiME9BDtiANwMSOoNLTZibpZFxKA-p4Xj6fIPCl0fgvbZyACnWYfGyVzlV9wodKSu4-d-HP3pnmGbS3PgEgxa5x6gu1CBFUv1eComXwXHZvyU0auV-pWq0ST4kfWg-DU6MDa6x-TUdKmYa3/s1600/ham_picnic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiME9BDtiANwMSOoNLTZibpZFxKA-p4Xj6fIPCl0fgvbZyACnWYfGyVzlV9wodKSu4-d-HP3pnmGbS3PgEgxa5x6gu1CBFUv1eComXwXHZvyU0auV-pWq0ST4kfWg-DU6MDa6x-TUdKmYa3/s1600/ham_picnic.jpg" /></a>1 large onion finely chopped<br />
3 cloves garlic finely chopped<br />
1 can Guinness<br />
2 or 3 cups chicken stock<br />
1 tsp each of Rosemary, thyme and oregano<br />
1 good pinch black pepper<br />
1/2 a cup maple syrup<br />
<br />
Heat the oven to 350 F degrees<br />
These hams are often wrapped in Cheesecloth. Don't forget to unwrap that cheesecloth and throw it away. It will make your life easier later on.<br />
Scour the fat on top of the ham with a sharp knife.<br />
In a large dutch oven or other large heavy saute the onion until translucent, then add the garlic and the herbs<br />
in another minute or so, add the ham<br />
Pour in the Guinness and then the stock<br />
Pour the maple syrup over the ham<br />
Heat the stock on the stove until it almost boils<br />
Cover the pot tightly, use tin foil if the pot's cover won't fit with the ham in there<br />
Put it in the oven for 3 hours turning the ham twice and so the last hour the fat side is up.<br />
After three hours take the pot out and remove the ham. It should be at least 160 F<br />
Place it in a roasting pan, turn the heat up to 450 F and put it back into the oven uncovered.<br />
Take a couple of cups of stock along with the onions etc, add a few more of the herbs and a Tbsp of Dijon mustard then either using a handheld blender or a stand alone blender blend the mixture until it is like a sauce or gravy. Put the sauce back into the pot. Reduce the ham gravy on the stove top and if needed at the end add a small amount of cornstarch to thicken.<br />
If you prefer a sweeter flavour add some more maple syrup but I don't think you need it.<br />
Serve it with potatoes and a vegetable<br />
It is very good.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-56142871547527607102010-12-11T08:34:00.000-08:002011-02-03T09:41:21.394-08:00Cassoulet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg308kpHjrXgJnn2-d1V9GEUooEsXhMPnnrfD5UeAfiYU53nJxNEA8mCuGP1-wmHEvReCyCito5tqbFDi6EfUko_Q2-Iu9jXubJcmAxbzHydIm9s8B0nAKQ9x8RIUcgHkVFKHzZTjzTs2L_/s1600/D1000387a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg308kpHjrXgJnn2-d1V9GEUooEsXhMPnnrfD5UeAfiYU53nJxNEA8mCuGP1-wmHEvReCyCito5tqbFDi6EfUko_Q2-Iu9jXubJcmAxbzHydIm9s8B0nAKQ9x8RIUcgHkVFKHzZTjzTs2L_/s320/D1000387a.jpg" width="320" /></a><i>The first time I ever had this dish Shelley and I were visiting my brother Sandy <br />
<i>and his wife Barbara who were living in the south of France. We drove to see La<br />
<i>Cite de Carcassonne, an amazing walled city which is about 90 km south east of <br />
<i>Toulouse. It poured rain and we got soaked to the skin exploring the castle and <br />
<i>the city. At lunch time we stopped at an old stone built restaurant within the <br />
<i>walls and warmed up with steaming bowls of cassoulet.</i><br />
<i>This is Sandy and Barbara’s recipe.</i><br />
<i><br />
</i><br />
<b>Ingredients</b><br />
<br />
5 or 6 bay leaves<br />
3 cups of dried white<br />
beans, (lingots)<br />
Olive Oil<br />
2 Toulouse sausage,<br />
thinly sliced. Choriso<br />
would do in a pinch<br />
1/2 kilo of pork cut into<br />
1 inch pieces<br />
1/2 kilo of any one of<br />
the following cut into 1<br />
inch pieces<br />
- duck<br />
- chicken<br />
- turkey<br />
5 or 6 cloves of garlic<br />
chopped<br />
1 shallot chopped<br />
1/2 red pepper chopped<br />
1 small onion chopped<br />
1 tsp thyme<br />
1 tsp rosemary<br />
2 tbsp Herbes de Provence<br />
Salt and pepper<br />
A few sprigs of parsley<br />
chopped<br />
1 or 2 hot peppers<br />
chopped<br />
2 tomatoes roughly<br />
chopped<br />
Reserved bean water<br />
1 1/2 cups chicken stock<br />
1 1/2 cups breadcrumbs<br />
</i></i></i></i></i><br />
<div style="font-style: italic;"><i><i><i><i><i><br />
</i></i></i></i></i></div><i><i><i><i><i><br />
First, soak the beans overnight. Boil the beans with 3 or 4 bay leaves until the<br />
beans are chewable but not mushy. Set them aside but don’t drain them.<br />
Preheat the oven to 375 and then drizzle olive oil into a large skillet and saute<br />
the meat, garlic, shallot, red pepper, onion, along with the spices until the meat<br />
is lightly browned.<br />
In a large oven proof pot put enough beans to cover the bottom. Put 1/3 of the<br />
meat mixture over the beans and some of the tomatoes, hot peppers, and the remaining<br />
bay leaves. Continue to layer like this until you are out of ingredients.<br />
Add the bean water and chicken stock until the liquid is just below the beans.<br />
Bake the mixture for 2 hours. Let cool for a bit. Top up the pot with bean water<br />
and chicken stock until it is back to its previous level, just below the beans.<br />
Add the breadcrumbs and bake for another 1 1/2 hours or until the breadcrumbs have<br />
browned.<br />
Serve in large shallow bowls and serve with red wine. A Minervois or a Corbiere<br />
would be authentic.</i></i></i></i></i><br />
<i><i><i><i><i><br />
</i></i></i></i></i><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4KheE0WCpMQyGFWvydK31-7OHRIGIJhGzzTD18GcfxcBorvjl5xuc8DmZHnIJCGvG8O-OKPl6kfiuMnP36XeCvuHTf3EBq5b_qNBi6kTm2v4R3TXY3olv4apBV7ByqXaTGvxYRY1MJl7a/s1600/fd00004_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="48" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4KheE0WCpMQyGFWvydK31-7OHRIGIJhGzzTD18GcfxcBorvjl5xuc8DmZHnIJCGvG8O-OKPl6kfiuMnP36XeCvuHTf3EBq5b_qNBi6kTm2v4R3TXY3olv4apBV7ByqXaTGvxYRY1MJl7a/s320/fd00004_.jpg" width="320" /></a></div><div style="text-align: center;"><i><i><i><i><i><br />
</i></i></i></i></i></div>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com1tag:blogger.com,1999:blog-1344982823400626521.post-71729671499494416342010-12-11T08:26:00.000-08:002010-12-11T08:26:10.293-08:00Coconut Risotto with Prawn Korma<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Coconut Risotto </span></b></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjzJyFsgDQR3oAc6j37wVD-zIhAnuPBI_suq2qptLRpnVetI7mwy2PBAyC3DCjoArRjFws-hstL2eTQO7_dvivG5JuL-CVjfAyXjguODgv914WGjXS5D_uj50yQtB9kNS_sHXZsJPkbEp/s1600/black-tiger-prawn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjzJyFsgDQR3oAc6j37wVD-zIhAnuPBI_suq2qptLRpnVetI7mwy2PBAyC3DCjoArRjFws-hstL2eTQO7_dvivG5JuL-CVjfAyXjguODgv914WGjXS5D_uj50yQtB9kNS_sHXZsJPkbEp/s320/black-tiger-prawn.jpg" width="320" /></a><span lang="EN-US">4 cups Chicken Stock</span></div><div class="MsoNormal"><span lang="EN-US">1 400 ml can coconut milk</span></div><div class="MsoNormal"><span lang="EN-US">2 Tbsp olive oil</span></div><div class="MsoNormal"><span lang="EN-US">3 Tbsp chopped Green Onions </span></div><div class="MsoNormal"><span lang="EN-US">¼ cup unsweetened coconut flakes</span></div><div class="MsoNormal"><span lang="EN-US">1 ½ cups arborio rice</span></div><div class="MsoNormal"><span lang="EN-US">¼ cup dry white wine</span></div><div class="MsoNormal"><span lang="EN-US">2 Tbsp butter</span></div><div class="MsoNormal"><span lang="EN-US">1 tsp salt</span></div><div class="MsoNormal"><span lang="EN-US">½ tsp pepper</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">In a pot, combine the chicken stock and the coconut milk. Bring just to a boil, remove from heat and set aside.</span></div><div class="MsoNormal"><span lang="EN-US">Heat a large frying pan on medium, heat olive oil and add green onions and stir until soft. Add the coconut flakes and rice and continue stirring for 1 minute</span></div><div class="MsoNormal"><span lang="EN-US">Pour in wine and stir until almost all is absorbed.</span></div><div class="MsoNormal"><span lang="EN-US">Add stock-coconut milk mixture ½ cup at a time and stir until almost absorbed before adding another. Continue stirring gently and adding broth mixture until it is all gone and rice is tender. This will take about 35 minutes.</span></div><div class="MsoNormal"><span lang="EN-US">Remove from the heat and add butter, salt and pepper and serve.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Prawn Korma<o:p></o:p></span></b></div><div class="MsoNormal"><span lang="EN-US">1 Onion finely chopped</span></div><div class="MsoNormal"><span lang="EN-US">1 garlic clove finely chopped</span></div><div class="MsoNormal"><span lang="EN-US">1 Tbsp butter</span></div><div class="MsoNormal"><span lang="EN-US">1 can of Patak’s Korma Curry</span></div><div class="MsoNormal"><span lang="EN-US">½ a cup of water</span></div><div class="MsoNormal"><span lang="EN-US">500 grams of raw prawns peeled</span></div><div class="MsoNormal"><span lang="EN-US">½ a cup of whipping cream</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">About 10 minutes before you expect the Risotto to be ready</span></div><div class="MsoNormal"><span lang="EN-US">In a frying pan sauté the onion and garlic until the onion is translucent in butter</span></div><div class="MsoNormal"><span lang="EN-US">Add the Curry and the water</span></div><div class="MsoNormal"><span lang="EN-US">Heat until simmering</span></div><div class="MsoNormal"><span lang="EN-US">Add the prawns and stir gently until they are cooked</span></div><div class="MsoNormal"><span lang="EN-US">Stir in the cream and reheat</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Serve the risotto in a shallow bowl and distribute the curry evenly on top of each dish.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US">Serves 4 to 6 people</span></div>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com2tag:blogger.com,1999:blog-1344982823400626521.post-19598474582707502682010-11-28T19:34:00.001-08:002011-02-02T11:06:43.351-08:00Paprika Chicken with Garlic<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>This is my new favorite chicken recipe. Paprika Chicken with Garlic. </i><i>A Spanish dish.</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i></i><i>It is a dish that any restaurant would be more than happy to charge you $25.00 for. </i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>So why pay through the nose for something which is so simple to make.</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Ingredients</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 to 8 chicken thighs</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1gHARBkgsNYrNHqSvlcNwhIzoJQT_p65jShGnkpqs4Bukp6jud10R4sbYMxAu8V_tY_x8FltqQ8BZxWmdiONFdOs_s9198JdxAuEra2Y3es3WZSG_T_6teTp2y6p389IQfQjpNWI_rre/s1600/Espagne.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1gHARBkgsNYrNHqSvlcNwhIzoJQT_p65jShGnkpqs4Bukp6jud10R4sbYMxAu8V_tY_x8FltqQ8BZxWmdiONFdOs_s9198JdxAuEra2Y3es3WZSG_T_6teTp2y6p389IQfQjpNWI_rre/s1600/Espagne.gif" /></a>2 cups of flour </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 Tbsp smoked paprika</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 couple of glugs of olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">20 cloves of garlic, peeled and halved</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cups heated chicken stock</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/3 of a cup of dry white wine</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 bay leaves</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 Tbsp dried thyme</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt & pepper</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Dredge the chicken in flour then in the paprika. If is isn't covering well take some paprika in your hands and rub it into the chicken. Set it aside.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Heat the olive oil on medium heat in a deep frying pan or a dutch oven. Add the garlic and heat for 2 or 3 minutes. Don't let it brown. Remove the garlic with a slotted spoon and set it aside.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Brown the chicken well on both sides. Don't crowd it. Three at a time is probably the easiest depending on the size of your pan. When all the chicken are well browned place the chicken pieces skin side up in the pan. Hopefully your pan is large enough to have the chicken all on one layer,</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Put the garlic back into the pan distributing it evenly and between the pieces of chicken. Add the bay leaves, the thyme and the salt and pepper.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add the hot stock and wine to the pan and turn up the heat bringing it to a boil.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">When it boils, turn the heat to simmer, cover the pan and cook for 25 minutes.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">After the chicken is done, take it out and put in in a warming oven.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Take out the bay leaves. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Bring the stock back to a boil and reduce it to about 1 1/2 cups.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Put the chicken on warmed plates and pour the sauce and the pieces of garlic over the chicken.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I like this with roasted small potatoes with the skins on. Take a couple of handfulls of the small potatoes you can buy packaged in most stores, red or yellow it doesn't matter. Put a bit of olive oil in a cast iron fry pan and on high heat fry them for a few minutes shaking them often. Sprinkle them with some rosemary, salt & pepper and perhaps a little bit of garlic powder. Shake them up one last time.</div><div>Put them, pan and all into a 450 degree oven and cook them for about 20 minutes.</div><div><br />
</div><div><br />
</div>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-36899115879170071742010-09-26T14:51:00.000-07:002010-09-26T14:51:52.569-07:00Yogurt Pancakes<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><i>Looking for a slightly different and somewhat healthy pancake recipe I tried this one.</i></span></span><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v_6VjL4pzsqXUujU6yavnqd3Yhryg37Fb7Vw5vpNg54EwYvr6OLJv7tEs8yrwdC0Z-UgVw-EcO3f1Uter6FIh_8lRYhXm_wIth2GVyiQ3d7lX3v3hkkiqoJek88xz6c88h5s8aq4AoJS/s1600/3322750693_1bbf98f9df.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v_6VjL4pzsqXUujU6yavnqd3Yhryg37Fb7Vw5vpNg54EwYvr6OLJv7tEs8yrwdC0Z-UgVw-EcO3f1Uter6FIh_8lRYhXm_wIth2GVyiQ3d7lX3v3hkkiqoJek88xz6c88h5s8aq4AoJS/s320/3322750693_1bbf98f9df.jpg" width="320" /></a>Ingredients:<br />
2 cups flour all- purpose<br />
2 tbl. sugar<br />
2 teas. baking powder<br />
1 teas. baking soda<br />
2 or 3 eggs<br />
2 cups (16) plain yogurt<br />
<br />
In a small bowl combine the dry ingredients<br />
In another bowl whisk the 3 wet ingredients<br />
Add to the dry ingredients just until moistened<br />
If it looks to dry, add a bit of milk.<br />
<br />
Cook up like regular pancakes<br />
</div>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-20579929928161355982010-09-26T14:45:00.000-07:002010-09-26T14:52:32.807-07:00Banana Bran Muffins with Dates<i>I have always found most banana muffins too sweet but these are just right for my taste.</i><br />
<b><br />
</b><br />
<b>Ingredients</b><br />
<b><br />
</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-rb8OMow4Lm1AAoxshAe0BZBpsWuSkn8dhF8XxhQULm4HX9aDBDzGIhImM072bzlVgoBwn4onjLgXf14Bt7zvI8q1lz4CYKfPHz-GHXpe4SLWlmcNsjAQ9lhjVFvZ2sJW4kp5ooHWJYY/s1600/best-banana-muffin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-rb8OMow4Lm1AAoxshAe0BZBpsWuSkn8dhF8XxhQULm4HX9aDBDzGIhImM072bzlVgoBwn4onjLgXf14Bt7zvI8q1lz4CYKfPHz-GHXpe4SLWlmcNsjAQ9lhjVFvZ2sJW4kp5ooHWJYY/s320/best-banana-muffin.jpg" width="224" /></a>1/2 cup butter, softened<br />
1/2 cup brown sugar<br />
3 bananas, mashed<br />
1/4 cup milk<br />
1 teaspoon vanilla extract<br />
2 eggs<br />
1 1/2 cups all-purpose flour<br />
1/2 cup wheat bran<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 cup chopped walnuts<br />
1/2 cup dates cut into thirds<br />
<br />
<b>Directions</b><br />
First preheat oven to 375 degrees F. Grease a muffin pan, I really like those soft silicone ones.<br />
In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts and dates. Pour batter into prepared muffin cups.<br />
Bake at 375 degrees F for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely..Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-63593193342472517792010-08-03T08:04:00.000-07:002010-09-26T14:53:19.996-07:00Salmon Filets with a Ginger Glaze<i>I was looking for something a bit different for some salmon filets the other night and came across this recipe which I thought was very tasty.</i><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDeU9kkOeRQNsEwU6QVnAIllE10tMJNQESOj6ecSjLs91tNZh8OdZtAihQLmwwXqvBQnLqu3wLMV1UBQwu9BMhpklgbXeH6JRkvpaa1Aj-LK27SHi0-aMASLXxpLW53f9TXEDrB5WTfnE/s1600/Showing+off+the+catch+sm.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDeU9kkOeRQNsEwU6QVnAIllE10tMJNQESOj6ecSjLs91tNZh8OdZtAihQLmwwXqvBQnLqu3wLMV1UBQwu9BMhpklgbXeH6JRkvpaa1Aj-LK27SHi0-aMASLXxpLW53f9TXEDrB5WTfnE/s320/Showing+off+the+catch+sm.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A great catch from north of Cambell River</td></tr>
</tbody></table>Mix up the following<br />
<br />
3 TBSP grated Ginger<br />
3 TBSP honey<br />
1/4 cup Hoisin sauce<br />
2 TBSP Dijon mustard<br />
2 TBSP lime juice<br />
(don't add salt, there is more than enough in the hoisin sauce) <br />
<br />
toasted Sesame seeds<br />
<br />
Heat the oven to 450 degrees<br />
<br />
Put the salmon filets in a baking dish, cover the top with a generous portion of the glaze and pop them in the oven<br />
<br />
Cook them for about 8 minutes depending on thickness<br />
<br />
Sprinkle with the sesame seeds and serve with some greens and rice.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-66761950156442795062010-07-25T10:41:00.001-07:002010-09-22T13:15:07.409-07:00Olive Dip<link href="file:///C:%5CUsers%5CGord%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CUsers%5CGord%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><link href="file:///C:%5CUsers%5CGord%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml" rel="colorSchemeMapping"></link><style>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyV3TgZ8lIKb9FHe1MzkGdJ7BWnM-doJeOCP0eNj3LQ-JZE7klfJz00Eau46L-7lsfxA4w7-dIbjgX0tHR2jL6MeUDkGCxHFaD-Lj_QfSNcv8wkQhStClVoM42mUirsBRaS3R-0yJU7vd/s1600/olives.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyV3TgZ8lIKb9FHe1MzkGdJ7BWnM-doJeOCP0eNj3LQ-JZE7klfJz00Eau46L-7lsfxA4w7-dIbjgX0tHR2jL6MeUDkGCxHFaD-Lj_QfSNcv8wkQhStClVoM42mUirsBRaS3R-0yJU7vd/s200/olives.jpg" width="187" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kalamata Olives</td></tr>
</tbody></table><div class="MsoNormal">The last night we were in Vancouver we went to a Greek Restaurant just under the Dees Tunnel, then a bit north.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We went for the Mussels which were reported to be in the “to die for” category. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">They were out of mussels.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What we had instead was not memorable except for the olive dip. It was great. I savoured every bit trying to figure out how they made it. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I tried last night and I think I have it.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I was making Greek food for supper yesterday so I first made hummus. (For those who have my <b><i>We Love to Cook With Wine</i></b><i> </i>cookbook, it is on page 11) Then I took about ¾ of a cup of pitted kalamata olives, 1 Tbls of olive oil and ¼ cup of the hummus and pureed it all in a blender.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serve with warm pita. If you like olives, you'll love it.</div>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-42144045760310984072009-12-16T06:11:00.000-08:002010-09-26T14:57:17.015-07:00Tourtiere<div style="text-align: center;"><div style="text-align: left;"><span style="font-style: italic;">I love this traditional Quebec recipe or, perhaps I should say my compilation of several old Quebec recipes. We serve it around Christmas.</span></div><span style="font-style: italic;"><br />
</span></div><span style="font-weight: bold;">Ingredients:</span><br />
<br />
1 pat butter<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffo7h8R-hSGSovtV9URrR5I1EjgOtnQT84qzkSNdMo8r6Hrc8aF2JliG0MCSZFsLHeTEHG5nNjzTU6n6UT656csj-Yy8wL6X0IdzmXQK7jHF7FTPrR3w193JvVyv85FdKUevu9jVZiw4h/s1600-h/tourtiere.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415842039262614018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffo7h8R-hSGSovtV9URrR5I1EjgOtnQT84qzkSNdMo8r6Hrc8aF2JliG0MCSZFsLHeTEHG5nNjzTU6n6UT656csj-Yy8wL6X0IdzmXQK7jHF7FTPrR3w193JvVyv85FdKUevu9jVZiw4h/s320/tourtiere.jpg" style="float: right; height: 134px; margin-bottom: 10px; margin-left: 10px; margin-right: 0pt; margin-top: 0pt; width: 243px;" /></a>1 cup finely chopped celery<br />
1/2 cup celery leaves chopped<br />
2 large onions finely chopped<br />
2 cloves of garlic, finely chopped<br />
1 kilo of ground pork or mix other ground meat with the pork such as beef or perhaps a bit of chicken<br />
1 cup water<br />
1/2 cup parsley chopped<br />
1/2 tsp ground cloves<br />
1/2 tsp ground cinnamon<br />
2 heaping tsp dried savory<br />
Salt & pepper<br />
Pastry for 2 or 3 double crusted 9 inch pies<br />
<br />
In a large saucepan, saute the celery, onions and garlic with a good sized pat of butter. When the onion is transparent add the meat and the water and simmer until it begins to brown.<br />
Add the salt, pepper cloves, cinnamon, savory, celery leaves and parsley, then stir.<br />
Simmer for about half an hour adding a bit more water if needed.<br />
Correct the seasoning at this point if necessary.<br />
Pour off the fat and let the mixture cool.<br />
Add the mixture to the pie shells and cover with pastry cutting a few slits into the top crust. I ofter cut in a Christmas tree design.<br />
At this point you can either pop them into a 400 degree oven or freeze them.<br />
If you decide to cook them now they will take about 30 to 40 minutes - a bit longer if they are frozen - in either case cook them until the pastry is browned.<br />
Serve hot or cold.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5E4Bl2860YZC6vxsHJv8h1-eY65GtWZZutZY55cdVodjqJOcvav-Ddwu_dZQ9JvnYpye-ciUVlGT_DKYNVTlZTLA2kb_FV2_IDrWQYd0-d2fJAEO3FP40naVqlZcPaXwHOA9sq5R-RcQ/s1600-h/santabar.gif" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5415845731647126898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5E4Bl2860YZC6vxsHJv8h1-eY65GtWZZutZY55cdVodjqJOcvav-Ddwu_dZQ9JvnYpye-ciUVlGT_DKYNVTlZTLA2kb_FV2_IDrWQYd0-d2fJAEO3FP40naVqlZcPaXwHOA9sq5R-RcQ/s320/santabar.gif" style="cursor: pointer; display: block; height: 19px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com1tag:blogger.com,1999:blog-1344982823400626521.post-44941525623894351862009-10-03T11:01:00.000-07:002010-09-26T14:54:47.206-07:00Chicken with Rosemary, Sherry and Lemon<span style="font-style: italic;">I tried a new chicken recipe the other day and although it was meant for a roast chicken, and I used a couple of chicken legs it was very good, if not what the original recipe intended.</span><br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingPX4VX11JTwzFMQAlRVO5Czwcq6E6_7LXmPgOOrBaaXEwfUZ2JcyFhrpny6rTZH-Ju6tVuQAroszFdIkERxxHf6i74qDHL8xDncBm_GUhixZumRHmXnBYk7g9x-zU6R_8589HdamK3ou/s1600-h/chicken_+.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388442664404836898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingPX4VX11JTwzFMQAlRVO5Czwcq6E6_7LXmPgOOrBaaXEwfUZ2JcyFhrpny6rTZH-Ju6tVuQAroszFdIkERxxHf6i74qDHL8xDncBm_GUhixZumRHmXnBYk7g9x-zU6R_8589HdamK3ou/s400/chicken_+.jpg" style="float: right; height: 295px; margin-bottom: 10px; margin-left: 10px; margin-right: 0pt; margin-top: 0pt; width: 295px;" /></a>2, 3 or 4 chicken legs with the backs removed<br />
the juice on 1 lemon<br />
1 lemon thinly sliced<br />
1 medium onion thinly sliced<br />
<br />
<span style="font-weight: bold;">Marinade</span><br />
<br />
3 Tbsp of Dijon mustard<br />
2 Tbsp olive oil<br />
1 Tbsp cayenne pepper<br />
2 cloves garlic finely chopped<br />
1 Tbsp sherry or port<br />
2 or 3 Tbsp fresh chopped rosemary (dried if you can't get fresh)<br />
<br />
<span style="font-weight: bold;">Sauce</span><br />
<br />
1 1/2 ounces sherry or port<br />
1/4 cup whipping cream<br />
<br />
<span style="font-weight: bold;">Cooking Instructions</span><br />
<br />
In a small bowl combine all the ingredients for the paste (You could whip it all together with a hand held blender if you have one.)<br />
Rub the marinade into the chicken legs gently pushing some under the skin where you can.<br />
Put it all in a plastic bag and leave in the fridge for at least an hour<br />
<br />
Preheat the oven to 350<br />
Take a small roasting pan, put the onion and the lemon slices in the pan and place the chicken on top. Squeeze out any marinade left in the bag and make sure the chicken is evenly covered with it.<br />
Pour the lemon juice over the chicken.<br />
Put it in the oven.<br />
<br />
Cook for about 45 minutes or until the chicken seems done.<br />
Take the chicken out of the pan and keep warm.<br />
While the chicken rests, place the roasting pan on the stove and heat the pan juices. add the sherry or port and bring to a boil. Scrape the pan bottom with a wooden spoon loosening the bits.<br />
Turn the heat down and add the whipping cream. Stir until it thickens a bit.<br />
<br />
Serve the chicken with some sauce poured over the top.<br />
<br />
Yum!.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-84765504847333953832009-08-17T14:03:00.000-07:002010-09-26T14:56:22.732-07:00Lamb Shanks with five Heads of Garlic<span style="font-style: italic;">There already is a lamb shanks recipe here somewhere I think but I tried a new one yesterday and thought I'd share it. I like it because as a lazy cook I am always looking for shortcuts. You have to braise this lamb first, it braises in the oven really, which is fine with me.<br />
The recipe is from the Aragon region of Spain.<br />
If you are not a garlic fan, move on to something else. If you are, this smells great while it is cooking and tastes delicious. </span><br />
<br />
3 or 4 lamb shanks<br />
Coarse sea salt and freshly ground pepper<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpX_qPdAltsBcVtlzz25i3JBnocpu8RmE-mUdgj0t_Nn5ARQeT8QDAj26-0OzwId70IqM6tyXAFm8GVPD4FANWNogEoY-AUd6oIKMf8_oNluMgd5r7cdOFWgM6t15WIWqgJqIrbeuhbgHe/s1600-h/lamb.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5371049839681006482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpX_qPdAltsBcVtlzz25i3JBnocpu8RmE-mUdgj0t_Nn5ARQeT8QDAj26-0OzwId70IqM6tyXAFm8GVPD4FANWNogEoY-AUd6oIKMf8_oNluMgd5r7cdOFWgM6t15WIWqgJqIrbeuhbgHe/s320/lamb.jpg" style="float: right; height: 305px; margin-bottom: 10px; margin-left: 10px; margin-right: 0pt; margin-top: 0pt; width: 320px;" /></a>1 large or 2 medium onions cut into wedges<br />
2 carrots peeled and cut into chunks<br />
1 head of garlic separated into cloves and peeled, then lightly smashed<br />
4 heads of garlic with the outer skin removed<br />
Olive oil<br />
3 large rosemary sprig<br />
3/4 cup white wine<br />
About 1 1/2 cups of chicken stock<br />
<br />
Pre-heat the oven to 475 F<br />
<br />
Brushs the lamb with olive oil then rub the lamb with salt and pepper.<br />
<br />
Take out your heavy cast iron pot or dutch oven with a lid (If there is no lid tin foil will do in a pinch) and put the onions, carrots and garlic in the bottom of the pot. Pour in a bit of olive oil and stir them up until they are coated. Season with a bit of salt and pepper. Place the shanks on top of the vegtables then tuck in the heads of garlic and the rosemary between the shanks. Brush everything with a bit more olive oil then put the pot into the oven uncovered.<br />
<br />
At the 25 minute point check to make sure the vegetables at the bottom of the pot are not starting to burn. If they are add a little water. Bake the shanks for about total of 45 minutes at 475 F.<br />
<br />
After 45 minutes take out the pot and turn the heat down to 425. Add the wine and the stock until the cover the shanks and the heads of the garlic about half way. Cover the pot with a tight fitting lid and pop it all back into the oven.<br />
<br />
Bake the lamb shanks for about 2 more hours turning them a couple of times during this period.<br />
<br />
Move the shanks, vegetables, garlic heads and all onto a serving platter. The pan juices are ready to go and serve as a delicious gravy. It they are thinner than you like reduce them on the stove top.<br />
<br />
Serve with a fresh vegetable and potatoes..Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-25806667896576384812009-04-10T11:53:00.000-07:002009-04-12T09:06:47.045-07:00Frittata for Breakfast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfu2UTosZJ1nBEGCemmRyRmjQMybhyphenhyphen2SB_m6SSFv08I0bK4KxiY70JWiLv56yXIE8pODz56vv9w7x2prEwYIk2xIFhVl-ntNDWWqeclH5YxHCYt82PpNp6x8vzAex7lm8puUa0KFp1eKGO/s1600-h/fritatta.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfu2UTosZJ1nBEGCemmRyRmjQMybhyphenhyphen2SB_m6SSFv08I0bK4KxiY70JWiLv56yXIE8pODz56vv9w7x2prEwYIk2xIFhVl-ntNDWWqeclH5YxHCYt82PpNp6x8vzAex7lm8puUa0KFp1eKGO/s320/fritatta.jpg" alt="" id="BLOGGER_PHOTO_ID_5323836751866078642" border="0" /></a><br /><span style="font-style: italic;">A frittata is a kind of quiche on steroids. It is Italian in origin but my guess is this recipe is not really as much authentic as it is delicious. Generally I make frittata with whatever I have in the fridge so the outcome can vary tremendously however, I never cooked a frittata I didn't like.<br /><br /><span style="font-style: italic;">A few left over boiled potatoes cut into small pieces.<br />Olive oil as needed<br />1 onion chopped<br />1 clove garlic finely chopped<br />Salt and pepper<br />1 red pepper cut into small pieces<br />2 round slices of pancetta cut into small cubes<br />5 eggs<br />¼ cup milk or cream<br />1 cup cheddar cheese grated<br />½ cup Parmesan cheese grated.<br /><br /></span></span>Turn the oven on to heat at 450 degrees.<br />First fry up the pancetta until it begins to crisp. Set it aside.<br />Put a bit of olive oil in a cast iron frying pan a fry up the potatoes. As the potatoes begin to brown add in the onion and garlic and shortly after season with salt and pepper.<br />When the onions are translucent add the pepper and the pancetta. Mix it all up making sure that nothing is stuck to the bottom of the pan.<br />Beat the eggs with the milk and add them to the pan. The egg mixture should almost cover the potato mixture.<br />Spread the cheeses on top and put it all into the hot oven.<br />After 10 minutes or so take the pan out and check for doneness by sticking in a knife or fork. It is is runny inside, pop it back into the oven. If not, it is ready to serve.<br />Make sure the sides will free up easily by running a knife around the outside.<br />Take a plate and place it over the pan. Turn the pan upside down. The frittata should come out cleanly onto the plate. Place a new plate on top of the frittata and turn it over again.<br />Serve it cheese side up.<br />It will easily cut into 4 or 6 servings as needed.<br />It is good hot or cold.<br /><br />Note: Feel free to experiment, if you don't have left over potatoes use frozen hash browns, try bacon or sausage instead of pancetta, almost any vegetables will work in this dish, artichoke hearts, zucchini or green onions. You can mix up the cheese as well. <span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-32965322670085358952009-03-26T07:34:00.000-07:002009-04-12T09:11:22.344-07:00Quick and Easy Chicken Cacciatore<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mlHKuHNFWISpRPHjUrv_lNqmKDvTHbQwBELx3EWzkP0nDaadsDqNTegF4paZgana7drzW53x_f3cyJqs4sh1yOMwUCfUsi3zRV-WGs-Ae5Hlpl_6fYiJnzY-LMQXeywEyqh_CYMDdZXr/s1600-h/3dflags_ita0001-0003a.gif"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 132px; height: 99px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mlHKuHNFWISpRPHjUrv_lNqmKDvTHbQwBELx3EWzkP0nDaadsDqNTegF4paZgana7drzW53x_f3cyJqs4sh1yOMwUCfUsi3zRV-WGs-Ae5Hlpl_6fYiJnzY-LMQXeywEyqh_CYMDdZXr/s320/3dflags_ita0001-0003a.gif" alt="" id="BLOGGER_PHOTO_ID_5323838169474849682" border="0" /></a><br /><span style="font-style: italic;">I have a great recipe for Chicken Cacciatore made from scratch but, there are days where I just don't have the time or energy to put it all together. Quick and easy doesn't have to mean bland. This recipe proves that.</span><br /><br />There is no need to cut up a whole chicken, buy legs or thighs for this dish. Dredge them with flour and brown them in some olive oil using a deep fry pan.<br />When they are well browned, take them out and set aside.<br />Add one finely chopped onion to the pan along with a couple of finely chopped cloves of garlic. Cook then until the onion is translucent being careful not to brown them. Put the chicken back into the pan, stir things around, add one can of <span style="font-style: italic;">Hunt's chopped tomatoes with Olive Oil and Garlic</span> along with a cup or so of chicken stock. Stir.<br />Bring it all up to a slow boil. Add a tablespoon of oregano and a couple of shakes of red pepper flakes and stir again and turn down the heat.<br />Cover and simmer for about 40 minutes.<br />Before it is quite done cook up some of your favorite spaghetti. Drain and put it into a serving bowl. Add your favorite cheese then pour the tomato mixture over the pasta.<br />Stir and serve..Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com2tag:blogger.com,1999:blog-1344982823400626521.post-78891176579217097272009-03-15T12:42:00.000-07:002009-03-15T13:04:49.355-07:00Mussels a la Plancha<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiukN4jpYRoJpJzijShPkxu43u-diz2f3Fqsjwo8Pjl0qwF8mWn0P_HY9e7IBNq_fS3PbbOJfTaaTYIibqTwThFIilAfuUtK31IIB6k8IjzykW8uUXShwF5znNueASQIoOQl0faRE9GHPD/s1600-h/MUSSEL_ON_LIGHT_TABLE.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 196px; height: 130px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiukN4jpYRoJpJzijShPkxu43u-diz2f3Fqsjwo8Pjl0qwF8mWn0P_HY9e7IBNq_fS3PbbOJfTaaTYIibqTwThFIilAfuUtK31IIB6k8IjzykW8uUXShwF5znNueASQIoOQl0faRE9GHPD/s400/MUSSEL_ON_LIGHT_TABLE.JPG" alt="" id="BLOGGER_PHOTO_ID_5313506794305710690" border="0" /></a><br /><span style="font-style: italic;">This is my new favorite way of cooking mussels. This is as simple as a recipe gets but it is very good.<br />I prefer cultivated P.E.I. mussels but chaque un a son gout as they say in Quebec.<br />A la plancha means on the griddle or skillet.</span><br /><br />You will need about a kilo of mussels or less depending on how many you are feeding. Much more and you should do two batches, otherwise it will become unmanageable.<br /><br />Take a large cast iron or other type of skillet and get it quite hot. Hot enough so that drops of water will dance across the pan when dropped on it.<br /><br />Put one quick swirl of olive oil in the pan then drop in all the mussel at once. It works best if there is only the one layer of mussels but don't worry if you have a double layer. It will work fine but you might have to stir them up as they cook.<br /><br />The mussels will cook in their own juices and will open as they cook. A couple of times, shake in a bit of salt and pepper mixing them up each time.<br /><br />When all the mussels are open, squeeze the juice of a couple of limes all over them and serve them in the pan you cooked them in.<br /><br />You might want some melted butter to dip the mussels in if you insist but, I don't really think you need it..Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com1tag:blogger.com,1999:blog-1344982823400626521.post-27112421691392501812009-03-09T11:42:00.000-07:002009-03-09T16:19:03.797-07:00Banana Butterscotch Mousse<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIIWyrno3l6Ku-K3dS1ceAbMrbSkjFoL9YApw90whZhQmPXN3iLh5eN5de8xsymDEbHwChvnXlpV_JQP0fn318lMQiHDR0xF7p2hQ-5KWn5d2ZwVmQGajIOJNT2VmUOhMba4hRVay0A81/s1600-h/banana_peeled1.png"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 225px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIIWyrno3l6Ku-K3dS1ceAbMrbSkjFoL9YApw90whZhQmPXN3iLh5eN5de8xsymDEbHwChvnXlpV_JQP0fn318lMQiHDR0xF7p2hQ-5KWn5d2ZwVmQGajIOJNT2VmUOhMba4hRVay0A81/s400/banana_peeled1.png" alt="" id="BLOGGER_PHOTO_ID_5311264290147319682" border="0" /></a><br /><span style="font-style: italic;">I don't have a sweet tooth so don't eat dessert very often.This one is from Gordon Ramsay's Fast Food and I think you'll like it. It is everything you want in a recipe, simple, quick and very tasty.</span><br /><br />1/2 cup light brown sugar<br />3 Tbsp butter<br />2 1/4 cups whipping cream<br />4 large bananas<br />a squeeze of lemon juice<br />good dark chocolate to grate on top.<br /><br />Put the sugar, butter and 2/3 of a cup of whipping cream in a saucepan. Heat over medium heat stirring constantly until the sugar is dissolved and the butter is melted. Once that is done let it bubble away for a couple of minutes, stirring often, then set aside and let it cool.<br /><br />Pour the remaining cream into a blender. Add the bananas, broken into small peices along with a squeeze of lemon and blend until the mixture is smooth, thick and creamy.<br /><br />Spoon a bit of the butterscotch sauce around the edge of a martini glass smearing it for effect. Divide up the banana mousse amongst the 4 glasses. Use a small teaspoon to ripple the remainder of the butterscotch through the mousse. Chill.<br /><br />Just before serving grate a bit of chocolate over the top of the mousse..Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com2tag:blogger.com,1999:blog-1344982823400626521.post-14856417448691471982009-03-09T08:21:00.000-07:002009-03-09T08:34:11.953-07:00Peas with Double Smoked Bacon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaCf400Q0SSdOAyw3YmSfzKMd7nzy8Aqn2DpfY9aZKG7wvQrF3T_fqFWzdGxBfDnmYvltkeeKKKP3Rh0ogUobmO0D2EC9KptuaMkwjx2rM3ExrFoULIx4627HC7Um_Vo-NWoXOmS3M3A5/s1600-h/PEAS+%28Small%29.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 176px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaCf400Q0SSdOAyw3YmSfzKMd7nzy8Aqn2DpfY9aZKG7wvQrF3T_fqFWzdGxBfDnmYvltkeeKKKP3Rh0ogUobmO0D2EC9KptuaMkwjx2rM3ExrFoULIx4627HC7Um_Vo-NWoXOmS3M3A5/s400/PEAS+%28Small%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5311211426340356418" border="0" /></a><br /><span style="font-style: italic;">Peas are not a favorite vegetable in our house. I like them but...everyone else would just as soon pass them up. I was looking for something a bit different and came across this. This was originally a Jamie Oliver recipe. I have adapted it a bit for my own taste. It was a big hit. I think you'll like it.</span><br /><br />4 or 5 slices of double smoked bacon<br />an ounce or more of olive oil<br />frozen peas (to feed 4 or 5)<br />a squeeze of lemon<br />1 Tbsp butter<br /><br />Cut the bacon into small pieces and fry them in the olive oil until crisp, set aside. Drain most but not all the oil off<br />Cook the peas up according to the package instructions, drain<br />Put them into a serving bowl, mix in the bacon, the butter and add the squeeze of lemon<br />Stir and serve..Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-68728600026609500072009-02-13T13:08:00.000-08:002009-04-12T08:56:18.001-07:00Chicken Legs with White Wine, Sage and Honey<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFP90v6QjFN173P486TWp-rYADD-OruTOlm7ot26NKW8O00hQE4vSlbl5JnCtdnjfaf6XmRsBNYfb4JSy8IJ_bIYn4u4BFD1KNZinVC2wMvrzl6rb22qDfJLY1VvoXzgVD5Mgv2B3JYEvp/s1600-h/graphic_typography_image_chicken.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 253px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFP90v6QjFN173P486TWp-rYADD-OruTOlm7ot26NKW8O00hQE4vSlbl5JnCtdnjfaf6XmRsBNYfb4JSy8IJ_bIYn4u4BFD1KNZinVC2wMvrzl6rb22qDfJLY1VvoXzgVD5Mgv2B3JYEvp/s320/graphic_typography_image_chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5323834065560559858" border="0" /></a><br /><span style=";font-family:";font-size:12;" >I like to use chicken legs because they are often on sale, in bulk, with backs attached. They are a good buy generally. I almost always cut off the backs and freeze them. When I have enough, I make stock.<o:p></o:p></span> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:12;" ><span style="font-style: italic;">This dish is very easy to make and is very tasty. The sauce is sweet and full of flavour.</span><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";font-size:12;" ><span style="font-weight: bold;">Ingredients:</span><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";font-size:12;" >2 tablespoons Olive Oil<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";font-size:12;" >4 chicken leg and thighs, <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";font-size:12;" >salt and freshly ground black pepper<br />1 onion, thinly sliced<br />3 cloves garlic, chopped<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";font-size:12;" >7 sage leaves, 1 tablespoon<br />1/2cup white wine<br />1/2 cup chicken or veggie stock<br />2 large sprigs fresh thyme<br />1 teaspoon, honey<br />balsamic vinegar<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";font-size:12;" >Fettuccine, enough for 4<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:12;" ><br />Season chicken. Heat a large skillet over high heat. Add the Olive Oil and heat. Add the chicken, skin side down, and brown. Remove chicken from the pan, Pour out all fat except 1 tablespoon. Reduce the heat to medium-low, add <span style=""> </span>and Sauté the onions. Cook 8 to 10 minutes, stirring often so they don’t burn. Add garlic the<span style=""> </span>last few minutes. Rub the sage leaves between your hands then lay the sage leaves into the pan and then add the thyme. Stir.<span style=""><br /></span></span></p><p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:12;" >Return the chicken to the skillet, skin side up. Add the wine, stock and honey. Bring to a low simmer, cover, and cook for 35 or 40 minutes. Remove the chicken, place on a plate put in a warming oven to keep warm. Place the skillet on a medium flame, add the balsamic vinegar to the braising liquid, and reduce <span style=""> </span>until it starts to thickened <span style=""> </span>Adjust seasoning.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";font-size:12;" >Serve on a bed of fettuccine with a good dab of butter or olive oil mixed in. Lay a chicken leg on top and spoon the liquid the chicken cooked in, over the chicken and pasta.<o:p></o:p></span></p> <span style=";font-family:";font-size:12;" >Serves: 4</span>.Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-74604506536284658562009-02-08T07:40:00.000-08:002009-04-12T09:00:59.175-07:00Skillet Cornbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhclK_9oeLZgVHpXgNt67EMYLXKegbY6AC7I1l_hLTDw02tXekxY7h8SOzT0pWTblo0uTsc4uRB4tIexjH-GsMImUBp3T8DorWpaa1czvLoVGRaZ9BCResE0vw6jgJvE5oX4ZPT6KRkizL/s1600-h/cornbread.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhclK_9oeLZgVHpXgNt67EMYLXKegbY6AC7I1l_hLTDw02tXekxY7h8SOzT0pWTblo0uTsc4uRB4tIexjH-GsMImUBp3T8DorWpaa1czvLoVGRaZ9BCResE0vw6jgJvE5oX4ZPT6KRkizL/s320/cornbread.jpg" alt="" id="BLOGGER_PHOTO_ID_5323835500307542434" border="0" /></a><br /><br /><span style="font-style: italic;">I really do think a great way to start a weekend morning is to make some cornbread. I often made cornmeal muffins Saturday mornings but lately I have decided that skillet cornbread is the way to go. It is very good and very easy to make.</span> <span style="font-style: italic;">I quite dislike the sweet cakey cornbread that restaurants tend to serve. Montana`s Restaurant cornbread is particularly bad. Mine is firm and not very sweet. It should be served with butter and, if you like, a bit of maple syrup. If you are more of a traditionalist, serve it with molasses. </span><br /><br />What you need to start, is a cast iron skillet. First thing, heat the oven to 425 degrees, wipe some oil around the skillet and put it in the oven.<br /><br />Ingredients<br /><br />1 1/4 cup yellow cornmeal<br />3/4 cup all purpose flour<br />3 Tbsp sugar<br />2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br /><br />Mix these ingredients together in a bowl.<br /><br />In another bowl, whisk together<br /><br />2 large eggs,<br />2/3 cup buttermilk<br />2/3 cup milk<br />3 Tbsp melted butter of vegetable oil<br /><br />Fold the wet ingredients into the dry ingredients.<br />Take the skillet out of the oven and scrape the mixed batter into the hot skillet. Put it back into the oven for 20 to 25 minutes. When the top is brown it is ready and should easily turn out onto a plate.<br />Slice it as you eat it a piece at a time, to keep it warm..Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0tag:blogger.com,1999:blog-1344982823400626521.post-78442092310113076022009-01-01T09:41:00.000-08:002009-03-09T16:18:45.791-07:00Spanish Potato Tortilla<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGUdADfb4XL0bAErIc5RP88r47LooMLxm5ktc3BtiC945aqfxPyYtV7zpJ5W9VJ2HYUIF2ZFEwvzITDpkK9S-3ZU1MXlw7wwqBiZafomhpT0educLeJXph5lScyPi_b9G6wai_H3rv9ph/s1600-h/Tortilla+028.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGUdADfb4XL0bAErIc5RP88r47LooMLxm5ktc3BtiC945aqfxPyYtV7zpJ5W9VJ2HYUIF2ZFEwvzITDpkK9S-3ZU1MXlw7wwqBiZafomhpT0educLeJXph5lScyPi_b9G6wai_H3rv9ph/s320/Tortilla+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5286392244948334898" border="0" /></a>
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mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-style: italic;"><span style=";font-family:";" >First thing...this ain't your Mexican Tortilla.
<br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-style: italic;"><span style=";font-family:";" >This is a kind of Spanish Omelet, good hot or cold. It is very popular in Spain. Over Christmas I have been reading several books written by people who have walked the Camino de Santiago de Compostella, the old medieval pilgrimage route, and almost all of them talk about eating this tasty dish for breakfast most days.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" ><span style="font-style: italic;">This recipe is a compilation of about 5 different ones I found, on the internet in some of my recipe books. I think it is quite authentic.</span></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" ><span style="font-style: italic;">I like using a cast iron frying pan but a non stick shallow pan would work just as well.</span>
<br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >
<br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >
<br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >1-3/4 cups olive oil for frying <span style=""> </span>
<br />1-3/4 lb. (about 5 medium) potatoes, such as Yukon Gold, peeled
<br />2-1/4 tsp. coarse salt
<br />12 to 14 oz. onions (2 to 3 medium), diced
<br />5 medium cloves garlic, chopped
<br />6 large eggs
<br />1/8 tsp. freshly ground black pepper
<br /></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=";font-family:";" >
<br /></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";" >Slice the potatoes thin, into about 1/8 inch rounds. Transfer to a bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it well.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";" >Heat a 10-1/2-inch cast iron frying pan<span style=""> </span>on medium high. Add the oil.<span style=""> </span><span style=""> </span>When the oil is very hot gently slip the potatoes into the oil with a spatula. Fry the potatoes, turning occasionally (trying not to break them) This can be tricky particularly as they are almost done. Adjust the heat so they sizzle but don't crisp or brown. <o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";" >When the potatoes are tender, after 10 to 12 min., transfer them to a plate using a spatula. Use paper towel to soak up the excess oil.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";" >Lower the heat a bit then add the onions and garlic to the pan. Fry, stirring occasionally. Cook, until the onions are very soft and translucent but not browned, about 7 to 9 min. Remove the pan from the heat and transfer the onions and garlic to the <span style=""> </span>plate with the potatoes. Drain most of the oil from the skillet, reserving at least 1 Tbs. <span style=""> </span>Wipe out the pan with a paper towel so it's clean. Scrape out any stuck-on bits, if necessary.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";" >By now you have beaten the eggs In a large bowl with 1/4 tsp. salt, and the pepper. Add the drained potatoes, onions, and garlic and mix gently to combine with the egg, trying not to break the potatoes.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";" >Re-heat the skillet on medium high. Add the 1 Tbs. reserved oil. Let the pan and oil get quite hot (important so the eggs don't stick), and then pour in the potato and egg mixture, spreading it evenly. Cook for 1 min. and then lower the heat to medium low, cooking until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake, 8 to 10 min. You may need to nudge the tortilla loose with a knife or spatula.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";" >Set a flat, rimless plate that's at least as wide as the skillet upside down over the pan. Lift the skillet off the burner and, with one hand against the plate and the other holding the skillet's handle, invert the skillet so the tortilla lands on the plate (it should fall right out). <o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";" >Set the pan back on the heat and slide the tortilla into it, using the spatula to push any stray potatoes back in under the eggs as the tortilla slides off the plate. Once the tortilla is back in the pan, tuck the edges in and under itself. Cook until a fork inserted into the center comes out clean, hot, and with no uncooked egg on it, perhaps another 5 to 6 min.<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";" >Transfer the tortilla to a serving platter and let cool a few minutes. Serve<o:p></o:p></span></p> <p class="MsoNormal" style="line-height: normal;"><span style=";font-family:";" >Can be eaten cold the next day.<o:p></o:p></span></p> .Gord Hunterhttp://www.blogger.com/profile/07210220826374397279noreply@blogger.com0