Restaurants across Canada joining Amnesty International to stop violence against women

(NC)-It’s a winning recipe to stop violence against women. Between June 1-15, 2008 restaurants across Canada are joining Amnesty International’s Taste for Justice campaign to raise funds for human rights and help stop violence against women.

For these two weeks, participating Taste for Justice restaurants and other food-based businesses are donating part proceeds towards Amnesty’s human rights research and campaigns, and helping to raise awareness about the organization’s global Stop Violence Against Women campaign.

For owners like Simon Saab of The Table restaurant in Ottawa, participating in Taste for Justice is a great way to make a difference: “Amnesty International represents many people like me who come together to support human rights globally and are voices for those who need to be heard.”

To find Taste for Justice restaurants in your community, visit www.tasteforjustice.ca and click on “Dine Out”, or call 1-800-AMNESTY (1-800-266-3789).

Written by Ian McKenzie on May 3rd, 2008 with no comments.
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6 Steps to the Perfect Grilled Steak

We’ve been experiencing a lot of late April snow and cold, but the BBQ has already been put to use. There’s nothing quite like a juicy, grilled-to-perfection steak. If you’re having trouble getting your steaks to look and taste like those at your favourite steakhouse, here are 6 simple steps to a perfect grilled steak:

1. Choose the right steak. Just because the steak is labelled ”good for grilling” doesn’t mean it is. You don’t want lean meat. You want a steak that has marbling throughout. The best cuts are: fillet (mignon), top loin (rib eye)—the same cuts you love in a restaurant.
2. Pre-heat the grill. A gas grill should be heated to high on one side and low on the other. If you are using charcoal, spread 2/3 of the briquettes on one side and 1/3 on the other. You will have a hot side for searing the meat and a “cool” side for cooking the meat.
3. Season the meat. Rub both sides of the steak with oil and season generously with salt and pepper.
4. Sear the steak. Start the meat on the hot side of the grill. Cook on each side for three minutes to get a nice grilled meat colour you love.
5. Move steak to cooler side. Here’s where you will bring the meat to the desired doneness: rare, medium-rare, etc. Check doneness by pressing a steak in the centre, says Steven Raichlen, author of The Barbecue! Bible. Then use your thumb, fingers, and the varying firmness of the base of your thumb as your guide. (See below)
   
6. Let the steak rest. When the steak is done, take if off the grill and let it rest for at least 5 minutes. This allows the juices to spread back out so that you’ll have a juicy steak with a nice crust.

Written by Ian McKenzie on April 26th, 2008 with no comments.
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Celery Root and Parsnip Soup with Prociutto and Greens

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/4 pound prosciutto, in one chunk or slice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme or fresh thyme
• 1/2 cup white wine
• 1 celery root, peeled and chopped into small pieces
• 2 parsnips, peeled and chopped into small pieces
• 6 cups chicken stock
• 1/2 pound greens, like spinach or kale
• Salt and freshly ground black pepper to taste
• Shaved Parmesan cheese
• Olive or white truffle oil

Directions:

• Put 2 tablespoons of the olive oil in the bottom of a saucepan over medium heat.
• Chop the prosciutto into 1/4-inch or smaller cubes, and add to the oil. Brown, stirring occasionally, for about 5 minutes. Remove from pan and reserve.
• Add onion and cook until translucent.
• Add garlic and thyme and cook for another minute.
• Add white wine, stirring to de-glaze the pan. Continue to cook until the wine has evaporated.
• Add the celery root, parsnips and chicken stock and bring to a simmer. Continue to cook until the vegetables are soft, about 20 minutes.
• Puree the soup until smooth, using an immersion blender, a counter-top blender or a food processor. If the soup is thick, add more chicken stock to thin it out.
• Return the prosciutto to the soup and add the greens. Cook until the greens are just wilted.
• Season with salt and pepper.
• Serve with Parmesan cheese and drizzled with olive oil.

Written by Ian McKenzie on April 5th, 2008 with no comments.
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Sausage and Sweet Potato Frittata

2 small sweet potatoes (3/4 lb/375 g total), well scrubbed

1 tbsp (15 mL) vegetable oil

2 turkey sausages, casings removed

3/4 cup (175 mL) Ocean Spray Craisins Sweetened Dried Cranberries

1/2 cup (125 mL) chopped onion

1/2 tsp (2 mL) each salt, pepper and crumbled dried sage leaves

3 cups (750 mL) baby spinach leaves

4 each whole eggs and egg whites

1 1/3 cups (325 mL) 1 % milk

1 tbsp (15 mL) Dijon mustard

1/2 cup (125 mL) shredded Gruyère or white Cheddar cheese

Pierce each sweet potato several times with a fork; microwave on Medium-High for 4 minutes or until just fork tender. Cool completely. Cut the sweet potatoes into 1/2-inch (1 cm) cubes; reserve.

Preheat the oven to 350°F (180°C). Heat the oil in a 12-inch (30 cm) oven-proof skillet set over medium heat. Crumble in the sausage meat; add the Craisins, onion, salt, pepper and sage. Cook, stirring often, for 5 minutes or until sausage is browned and onion is golden. Stir in the sweet potato and spinach; cook, stirring often, for 3 minutes or until the spinach is wilted. Spread evenly into a 12-inch (35 cm) baking dish.

Meanwhile, whisk the eggs and egg whites with the milk and mustard. Pour evenly over the vegetable mixture. Sprinkle evenly with cheese. Bake for 30 minutes or until set. Makes 8 servings.

Per Serving: Calories: 233, Protein: 14 g, Total Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 120 g, Carbohydrate: 23 g, Fibre: 3 g, Sodium: 420 mg, Potassium: 412 mg

For more recipes and tips on healthy living, visit www.oceanspray.ca.

Credit: www.newscanada.com

Written by Ian McKenzie on April 2nd, 2008 with no comments.
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Marinated Beef Pot Roast

1. Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs.
2. Remove meat from marinade and pat dry with paper towels.
3. Heat oil in large skillet and brown meat on all sides.
4. Place in slow cooker. Cover and cook on LOW 8−10 hrs.
5. Serve with accumulated gravy. (This may be thickened in a saucepan if you wish.)

Written by Ian McKenzie on March 28th, 2008 with no comments.
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Chickpea Soup with Sausage

This is a bit of a variation on a Recipe of the Day, posted last week by Mark Bitten. It’s the kind of soup that lends itself to variation and he has a few suggestions posted. I used spicy Italian sausage, but any good sausage would work.

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound sausage
• 1 medium onion, peeled and diced small
• 1/4 cup white wine
• 2 medium carrots, peeled and diced
• 1 celery stalk, diced
• 3 cloves garlic, peeled and minced
• 2 19 ounce tins of chickpeas, drained and rinsed
• 6 cups of liquid, chicken stock, vegetable stock, water or any combination.
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 1 tablespoon extra virgin olive oil (optional)

Directions:

1. Heat saucepan on medium and add olive oil. Add the sausages and cook through. Remove from pan and cut into thin slices.
2. Drain off excess fat, leaving about 1 tablespoon. Add onions and saute until translucent: about 5 minutes.
3. Add wine to deglaze pan, stirring to scrape up any browned bits stuck to the bottom.
4. Once the wine has evaporated, add the carrots, celery and garlic. Saute for five minutes, stirring frequently.
5. Add the chickpeas, chicken stock and the thyme. Bring to a boil, reduce heat and simmer until the chickpeas and vegetables are soft, at least 20 minutes longer.
6. Remove about half the chickpeas and vegetables, and carefully puree in a blender, adding cooking liquid as needed.
7. Return the puree to the pot, and stir; add the sausage, and re-heat, adding more water if the mixture is too thick.
8. Taste, adjust seasoning and serve, drizzled with the olive oil.

Written by Ian McKenzie on March 17th, 2008 with no comments.
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Browse Inside “Mission: Cook” by Robert Irvine

Browse Inside this book Get this for your site

Written by Ian McKenzie on February 16th, 2008 with no comments.
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Mediterranean Chicken with Roasted Red Peppers

Written by Ian McKenzie on February 12th, 2008 with no comments.
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Beef Stock

Ingredients:

• 2 tablespoons vegetable oil
• 4 cloves of garlic, unpeeled
• 6 pounds of beef bones
• 1 bunch parsley
• 2 medium onions, quartered
• 2 cups water, plus more as needed
• 2 medium tomatoes,fresh or canned,
• 2 large carrots
• 2 stalks celery
• 3 sprigs pf thyme
• 2 bay leaves
• 3/4 coarse salt
• 8 whole peppercorns

Directions:

1. Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
2. Add the onions, carrots, celery, leek, garlic and parsley to the pan tossing them all to coat with oil. Roast 30 minutes longer.
3. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible.
4. Place the roasting pan over medium-high heat and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water.
5. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients, skimming as necessary.
6. Add peppercorns for the last 15 minutes.
7. Strain the liquid into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids.
8. Pour the stock into containers for storage and label and date them. The stock will “keep” for up to 3 days in a refrigerator, and up to 6 months in a freezer.

Written by Ian McKenzie on February 4th, 2008 with no comments.
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BREAKFAST FRITTATA

Prep and Cook Time: 20 min.

Ingredients:

• ½ medium onion, minced
• 4 medium cloves garlic, chopped
• ¼ lb ground lamb or turkey
• 3 tablespoons chicken broth (divided)
• 3 cups rinsed and finely chopped kale, (stems removed)
• 2 eggs
• 3 egg whites
• salt and black pepper to taste

Directions:

1. Preheat broiler on low.
2. Heat 1 tablspoon broth in a 9-10 inch stainless steel skillet.
3. Sauté onion over medium heat, for about 3 minutes, stirring often.
4. Add garlic, ground lamb or turkey, and cook for another 3 minutes on medium heat, breaking up clumps.
5. Add kale and 2 tablespoons chicken broth. Reduce heat to low and continue to cook covered about 5 more minutes.
6. Season with salt, pepper and mix.
7. Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly.
8. Cook on low for another 2 minutes without stirring.
9. Put under broiler in middle of oven, about 7 inches from the heat source, on low, so it has time to cook without the top burning. When it gets firm it is done, about 2-3 minutes.

Written by Ian McKenzie on January 26th, 2008 with no comments.
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