June 19th, 2006 by alice
Tags: Frittata
INGREDIENTS
- 1/2bunch thinasparagus, trimmed,lightly steamed until al dente,cooled,and cut in ¾ inch pieces
- 1/2lbbacon, cooked until crisp,drained,and crumbled(or 1/4 lb diced, browned Canadian bacon or diced ham)
- 4-5smallyukon gold potatoes, cooked,peeled,and sliced in ¼ inch thick rounds
- extra virgin olive oil, as needed for sauteing
- 1/2largeonion, diced(about 1 cup)
- 2teaspoons mincedgarlic
- 2green onions, thinly sliced
- 1/2cup diced seededgreen peppersor red bell peppers
- 2-3tablespoons sliced pitted mediterraneanblack olivesor green olives (optional)
- 1teaspoonkosher salt, divided
- 1/2teaspoonfresh ground black pepper, more to taste
- 6largeeggs
- 1cuphalf-and-halfor milk
- 1/2teaspoongarlic granules
- 1/4cup freshly gratedstravecchio cheese or parmigiano-reggiano cheese, plus additional for topping and passing
DIRECTIONS
- Preheat oven broiler.
- In a large ovenproof nonstick skillet, brown potato slices in hot olive oil, and set aside to drain on paper towels.
- Heat more olive oil, if needed, in same pan over medium heat, and saute onions for 4-5 minutes.
- Add minced garlic, green onion, bell pepper, 1/2 Tsp salt, and pepper to taste, and saute another 4-5 minutes, stirring regularly.
- Add potatoes, asparagus, and bacon (or ham), and optional olives, and stir gently to mix and distribute evenly in the pan.
- Whisk eggs until smooth, and whisk in half-and-half or milk, remaining 1/2 Tsp salt, granulated garlic, pepper to taste, and 1/4 cup cheese.
- When thoroughly combined, pour evenly over mixture in skillet, and move vegetables around a little so egg mixture can go beneath them.
- Continue to cook frittata until egg mixture is fairly well set around the outside, then move the skillet under the broiler, and continue to cook until the top is set and lightly browned.
- Remove skillet from broiler, work around the edge of the frittata with a spatula to loosen, and invert onto a serving platter.
- Sprinkle generously with cheeses, cut into wedges, and serve with additional cheese on the side.
- Note: We have switched entirely to Stravecchio when a recipe calls for Parmesan or Parmigiano-Reggiano cheese.
- This is a Parmigiano-Reggiano that has been aged for an extra year, and it is well worth the extra couple dollars a pound that it costs!
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June 19th, 2006 by alice
Tags: Butter, Crunch, Frozen, Pecan
INGREDIENTS
- 2cupsgraham cracker crumbs
- 1/2cup meltedbutter(no substitutions)
- 2 (3 1/2 ounce)packagesvanilla instant pudding mix
- 2cupshalf-and-halfor milk
- 1quartbutter pecan ice cream, slightly softened(or similar icecream)
- 1 (8 ounce)containerCool Whip, frozen topping thawed
- 2 (1 1/2 ounce)Heath candy bars, crushed
DIRECTIONS
- In a bowl, combine graham cracker crumbs and melted butter.
- Pat evenly into bottom of an ungreased 13×9-inch baking pan.
- Chill thoroughly in freezer.
- In a mixing bowl, beat the pudding mixes with half and half or milk until well blended (about 1 minute).
- Fold in the icecream and Cool Whip whipped topping; spoon over chilled crust.
- Sprinkle with crushed Heath bars; Freeze.
- Remove from freezer about 20 minutes before serving.
- Store tightly covered with foil in the freezer.
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June 19th, 2006 by alice
Tags: Canadian, French, Fricot, Ragout
INGREDIENTS
- 6-8piecespork leg(Top meaty part)
- 1largeonion, studded with
- 8-9cloves
- 2bay leaves
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- water, to cover by about 2 inches
-
MEATBALLS
- 1lbground beef
- 1lbground pork
- 1onion, chopped finely
- 2-3clovesgarlic, finely chopped
- 1/2teaspooncinnamon
- 1/2teaspoonground cloves
- 1pinchground nutmeg
- salt and pepper
- 2slicesbread, without crust soaked in a little bit of milk and squeezed dry
- 1egg, slightly beaten
-
TO THICKEN RAGOUT
- 1 1/2-2cups of brownedflour, home made or commercial if available(Home made is better)
DIRECTIONS
- HOME MADE BROWNED FLOUR: Turn oven on to broil.
- In a large skillet put about 3 cups of all purpose flour.
- Place in the oven on the middle rack.
- Let the flour brown for about 5-6 minutes.
- Remove and stir well.
- Repeat, mixing every 5-6 minutes.
- Be carefull not to burn.
- This may require 4-6 times.
- Brown and mix until flour is a nice light caramel colour.
- In a large pot put the pork pieces, the studded onion, bay leaves, salt and pepper.
- Cover with water about two inches above.
- Bring to boil.
- Reduce heat and simmer for 2 to 2 1/2 hour.
- The meat should be well done.
- Remove the meat and let cool so you can handle it.
- Remove the skin and most of the fat,leaving the meat in chunks.
- Refrigerate.
- Meanwhile let the broth cool overnight so the fat comes to the top and congeals so it can be removed.
- FOR THE MEATBALLS: Mix all the other ingredients, (except browned flour) in a bowl.
- Mix well and form meatballs about one inch in diameter.
- Cover a baking pan with foil and cook the meatballs in a 350 F.
- oven for approx 15 minutes.
- Refrigerate.
- The next day put the reserved pork meat in the pot and pour enough of the degreased broth to cover by about 3 inches.
- Bring to a light boil.
- Meanwhile, Mix the flour with cold water a bit at a time until you get a medium thick paste.
- Pour one large spoonfull at a time in the broth and let simmer a few mintues.
- Repeat until the sauce is thickened to your taste.
- (Not too thick).
- Add the meatballs and cook another 7-10 minutes.
- Serve with boiled or mashed potatoes.
- If you want to be traditional, also serve with the tourtiere.
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June 19th, 2006 by alice
Tags: Bars, Cranberry, Nut
INGREDIENTS
- 2eggs
- 1cupsugar
- 1cupflour
- 1/3cupbutteror margarine, melted
- 1 1/4cupsocean spray cranberries(fresh or frozen)
- 1/2cup choppedwalnuts
DIRECTIONS
- Preheat oven to 350°.
- Grease an 8-inch square pan.
- Beat eggs in a mixing bowl until thick.
- Gradually add sugar, beating until thoroughly blended.
- Stir in flour and melted butter; blend well.
- Add cranberries and walnuts mixing gently until combined.
- Spread evenly into pan.
- Bake 45 minutes or until golden brown.
- Cool and cut into squares.
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June 19th, 2006 by alice
Tags: Bacon, Canadian, Glazed, Maple
INGREDIENTS
- 8ounces sliced smokedCanadian bacon
- 3tablespoonsreal maple syrup
- 1tablespoonlight brown sugar
- 2 1/2teaspoonsdijon-style mustard
- 1teaspoonfresh lemon juice
- 1pinchsalt (optional)
DIRECTIONS
- Combine syrup, brown sugar, mustard, lemon juice and salt in a 10 inch skillet over medium heat.
- Stir until mixed.
- When hot, add bacon slices and gently shake pan until the bacon slices are coated.
- Remove from heat and transfer bacon to serving platter.
- Brush with additional glaze.
- Serve immediately.
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