Thought for Food

Yield: 2

Ingredients:

• 1 x 4 inch ball of prepared dough, let rise to room temp.
• 2 tbsp olive oil
• 1/4 cup Hoisin sauce
• 2 grilled skinless chicken, breasts, diced
• 4 scallions, finely, sliced
• 2/3 cup lightly packed cilantro, leaves, stems discarded before before measuring
• 1/2 red bell pepper, seeds and membranes discarded, sliced into thin strips
• 1 cup mozzarella cheese, grated
• salt, and, freshly ground black pepper, to taste

Directions:

• Sprinkle your rolling surface with a handful of flour or cornmeal.
• Place dough directly in the middle of the surface.
• Roll out the dough gently into either a 12-inch rectangle or circle, 1/4-inch thick.
• Brush both sides with olive oil and set aside until ready to grill.
• Place dough in the centre of the cooking grate, directly over the heat for one to three minutes, until the crust is well marked and
  browned.
• Flip dough and spread Hoisin sauce evenly over cooked side of crust.
• Spread chicken, scallions, cilantro and bell pepper evenly over crust.
• Sprinkle cheese over top.
• Move to Indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza).
• Cover grill and cook for 5 -10 minutes, or until bottom is well browned, and cheese is fully melted.
• Remove from grill, season with salt and pepper, and slice. Serve immediately.

Technorati Tags: Cooking,, Recipes,, Pizza,, Italian,, Chinese,, Chicken,, BBQ

Posted by Ian McKenzie at 08:07 PM | Permalink | Comments (0) | TrackBacks (0)

Here are three food-related offerings from the Life Improvement category at Barnes and Noble University:

1. Learn Wine Basics with Morrell & Company
2. A New Way to Cook with Sally Schneider
3. Vegetable Gardening
   

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Posted by Ian McKenzie at 04:16 PM | Permalink | Comments (0) | TrackBacks (0)

You expect me to cook without olive oil?
Real Canadian cooking.

Inspired by the 100-Mile Diet series published on TheTyee.ca, we asked writers in four Canadian cities to cook dinner for friends using nothing but ingredients produced within 100 miles of their homes. To their cries of 'Can't we do this in summer?' we said, 'Hell, no. That would be too too easy.' Here's what happened

• 100-Mile Dinner Party: Vancouver
• 100-Mile Dinner Party: Calgary
• 100-Mile Dinner Party: Toronto
• 100-Mile Dinner Party: St. John's

Posted by Ian McKenzie at 09:18 AM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 2 pounds stew beef
• 2 tablespoons flour
• 1 medium onion, chopped
  
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoons paprika
• 1/2 teaspoon dried thyme
  
• 1 14 ounce can diced tomatoes
• 1 cup sour cream

1. Put stew beef in crockpot. Add flour and stir to coat meat.
2. Add remaining ingredients except sour cream.
3. Mix well. Cover and cook on Low 8−10 hours (or on High: 4−5 hours).
4. Add sour cream 30 minutes before serving, and stir in thoroughly.
   

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Posted by Ian McKenzie at 02:59 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 1/2 cup orange juice
• 1/2 cup raisins
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon grated orange zest
  
• 2 tablespoons ketchup
• 2 tablespoons Heinz chili sauce

1. Mix all ingredients in a pot and bring to a boil over medium heat. Continue cooking for 2 minutes, stirring constantly.
2. Remove from heat and allow mixture to cool.
3. Pour into a blender and process until mixture is smooth.
4. Store in a capped bottle and store in the refrigerator. Should keep for about 3 months.

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Posted by Ian McKenzie at 04:20 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 pound arborio rice
• 6 cups chicken stock, hot
• 2 tablespoons butter
• 3 ounces Parmesan cheese, coarsely grated

Directions:

1. Heat the butter and oil in a large, straight−sided saute pan or saucepan.
2. Add the onion, and saute until soft, without browning.
3. Add the rice, and saute for 2 minutes until the rice is well−coated.
4. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry.
5. Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente.
6. The rice should be very moist and creamy, but not runny; firm but tender, not crunchy.
7. Remove from heat, and stir in butter and Parmesan cheese.
8. Salt to taste, and serve immediately.

Tags: Cooking, Recipes, Rice, Risotto, Italian

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Posted by Ian McKenzie at 08:22 PM | Permalink | Comments (0) | TrackBacks (0)

A nonpourous pan which does not produce a chemical reaction when it comes into contact with acidic foods. An aluminum pan is reactive, while stainless steel, glass, and enamel are not.

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Posted by Ian McKenzie at 07:52 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 4 pounds ripe tomatoes, chopped
• 1-1/2 cups sugar
• 1 cup cider vinegar
• 1 tbsp minced garlic
• 3/4 tsp salt
• 1-1/2 tsp mixed pickling spice
• 1 small stick cinnamon
• 1-1/2 tsp dry mustard
• 1/2 tsp freshly ground pepper
• 2 tbsp cornstarch dissolved in 1/4 cup cold water
• 1/4 tsp cayenne pepper

1. Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, non-reactive saucepan.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce the heat and simmer, uncovered, for 30 minutes, stirring frequently.
4. Remove heat and let cool.
5. Force the mixture through a fine sieve, pressing down hard on the solids to force through as much of the liquids as possible.
6. Rinse out the saucepan and return the ketchup, along with the cornstarch mixture and cayenne pepper.
7. Bring to a boil over medium heat, stirring constantly.
8. Reduce the heat and simmer, stirring frequently, for 10 minutes: no longer.
9. Remove from the heat and let cool to room temperature.
10. Pour into a bottle, cover and store in the refrigerator for up to a month.

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Posted by Ian McKenzie at 05:38 PM | Permalink | Comments (0) | TrackBacks (0)

From the 1918 edition of The Boston Cooking-School Cook Book: 

1. To Scald Milk. Put in top of double boiler, having water boiling in under part. Cover, and let stand on top of range until milk around edge of double boiler has a beadlike appearance.
2.   For Buttered Cracker Crumbs, allow from one-fourth to one-third cup melted butter to each cup of crumbs. Stir lightly with a fork in mixing, that crumbs may be evenly coated and light rather than compact.
3.   To Cream Butter. Put in a bowl and work with a wooden spoon until soft and of creamy consistency. Should buttermilk exude from butter it should be poured off.
4.   To Extract Juice from Onion. Cut a slice from root end of onion, draw back the skin, and press onion on a coarse grater, working with a rotary motion.
5.   To Chop Parsley. Remove leaves from parsley. If parsley is wet, first dry in a towel. Gather parsley between thumb and fingers and press compactly. With a sharp vegetable knife cut through and through. Again gather in fingers and recut, so continuing until parsley is finely cut.
6.   To Caramelize Sugar. Put in a smooth granite saucepan or omelet pan, place over hot part of range, and stir constantly until melted and of the color of maple syrup. Care must be taken to prevent sugar from adhering to sides of pan or spoon.
7.   To Make Caramel. Continue the caramelization of sugar until syrup is quite brown and a whitish smoke arises from it. Add an equal quantity of boiling water, and simmer until of the consistency of a thick syrup. Of use in coloring soups, sauces, etc.
8.   Acidulated Water is water to which vinegar or lemon juice is added. One tablespoon of the acid is allowed to one quart water.
9.   To Blanch Almonds. Cover Jordan almonds with boiling water and let stand two minutes; drain, put into cold water, and rub off the skins. Dry between towels.
10.   To Shred Almonds. Cut blanched almonds in thin strips lengthwise of the nut.
11.   Macaroon Dust. Dry macaroons pounded and sifted.
12.   To Shell Chestnuts. Cut a half-inch gash on flat sides and put in an omelet pan, allowing one-half teaspoon butter to each cup chestnuts. Shake over range until butter is melted. Put in oven and let stand five minutes. Remove from oven, and with a small knife take off shells. By this method shelling and blanching is accomplished at the same time, as skins adhere to shells.
13.   Flavoring Extracts and Wine should be added if possible to a mixture when cold. If added while mixture is hot, much of the goodness passes off with the steam.
14.   Meat Glaze. Four quarts stock reduced to one cup.
15.   Mixed Mustard. Mix two tablespoons mustard and one teaspoon sugar, add hot water gradually until of the consistency of a thick paste. Vinegar may be used in place of water.
16.   To Prevent Salt from Lumping. Mix with corn-starch, allowing one teaspoon corn-starch to six teaspoons salt.
17.   To Wash Carafes. Half fill with hot soapsuds, to which is added one teaspoon washing soda. Put in newspaper torn in small pieces. Let stand one-half hour, occasionally shaking. Empty, rinse with hot water, drain, wipe outside, and let stand to dry inside.
18.   After Broiling or Frying, if any fat has spattered on range, wipe surface at once with newspaper.
19.   To Remove Fruit Stains. Pour boiling water over stained surface, having it fall from a distance of three feet. This is a much better way than dipping stain in and out of hot water; or wring articles out of cold water and hang out of doors on a frosty night.
20.   To Remove Stains of Claret Wine. As soon as claret is spilt, cover spot with salt. Let stand a few minutes, then rinse in cold water.
21.   To Clean Graniteware where mixtures have been cooked or burned on. Half fill with cold water, add washing soda, heat water gradually to boiling-point, then empty, when dish may be easily washed. Pearline or any soap-powder may be used in place of washing soda.
22.   To Wash Mirrors and Windows. Rub over with chamois skin wrung out of warm water, then wipe with a piece of dry chamois skin. This method saves much strength.
23.   To Remove White Spots from Furniture. Dip a cloth in hot water nearly to boiling-point. Place over spot, remove quickly, and rub over spot with a dry cloth. Repeat if spot is not removed. Alcohol or camphor quickly applied may be used.
24.   Tumblers which have contained milk should be first rinsed in cold water before washing in hot water.
25.   To keep a Sink Drain free from grease, pour down once a week at night one-half can Babbitt's potash dissolved in one quart water.
26.   Should Sink Drain chance to get choked, pour into sink one-fourth pound copperas dissolved in two quarts boiling water. If this is not efficacious, repeat before sending for a plumber.
27.   Never put Knives with ivory handles in water. Hot water causes them to crack and discolor.
28.   To prevent Glassware from being easily broken, put in a kettle of cold water, heat gradually until water has reached boiling-point. Set aside; when water is cold take out glass. This is a most desirable way to toughen lamp chimneys.
29.   To Remove Grease Spots. Cold water and Ivory Soap will remove grease spots from cotton and woollen fabrics. Castilian Cream is useful for black woollen goods, but leaves a light ring on delicately colored goods. Ether is always sure and safe to use.
30.   To Remove Iron Rust. Saturate spot with lemon juice, then cover with salt. Let stand in the sun for several hours; or a solution of hydrochloric acid may be used.
31.   Iron Rust may be removed from delicate fabrics by covering spot thickly with cream of tartar, then twisting cloth to keep cream of tartar over spot; put in a saucepan of cold water, and heat water gradually to boiling-point.
32.   To Remove Grass Stains from cotton goods, wash in alcohol.
33.   To Remove Ink Stains. Wash in a solution of hydrochloric acid, and rinse in ammonia water. Wet the spot with warm water, put on Sapolio, rub gently between the hands, and generally the spot will disappear.
34.   Cut Glass should be washed and rinsed in water that is not very hot and of same temperature.
35.   In Sweeping Carpets, keep broom close to floor and work with the grain of the carpet. Occasionally turn broom that it may wear evenly.
36.   Tie Strands of a New Broom closely together, put into a pail of boiling water, and soak two hours. Dry thoroughly before using.
37.   Never wash the inside of Tea or Coffee Pots with soapsuds. If granite or agate ware is used, and becomes badly discolored, nearly fill pot with cold water, add one tablespoon borax, and heat gradually until water reaches the boil- ing-point. Rinse with hot water, wipe, and keep on back of range until perfectly dry.
38.   Never put cogs of a Dover Egg-beater in water.
39.   Never wash Bread Boards in a sink. Scrub with grain of wood, using a small brush.
40.   Before using a new Iron Kettle, grease inside and outside, and let stand forty-eight hours; then wash in hot water in which a large lump of cooking soda has been dissolved.
41.   To clean a Copper Boiler, use Putz Pomade Cream. Apply with a woollen cloth when boiler is warm, not hot; then rub off with second woollen cloth and polish with flannel or chamois. If badly tarnished, use oxalic acid. Faucets and brasses are treated in the same way.
42.   A bottle containing Oxalic Acid should be marked poison, and kept on a high shelf.
43.   To keep an Ice Chest in good condition, wash thoroughly once a week with cold or lukewarm water in which washing soda has been dissolved. If by chance anything is spilt in an ice chest, it should be wiped off at once.
44.   Milk and butter very quickly absorb odors, and if in ice chest with other foods, should be kept closely covered.
45.   Hard Wood Floors and Furniture may be polished by using a small quantity of kerosene oil applied with a woollen cloth, then rubbing with a clean woollen cloth. A very good furniture polish is made by using equal parts linseed oil and turpentine.
46.   Polish for Hard Wood Floors. Use one part beeswax to two parts turpentine. Put in saucepan on range, and when wax is dissolved a paste will be formed.
47.   To clean Piano Keys, rub over with alcohol.
48.   To remove old Tea and Coffee Stains, wet spot with cold water, cover with glycerine, and let stand two or three hours. Then wash with cold water and hard soap. Repeat if necessary.
49.   Before Sweeping Old Carpets, sprinkle with pieces of newspaper wrung out of water. After sweeping, wipe over with a cloth wrung out of a weak solution of ammonia water, which seems to brighten colors.
50.   Platt's Chloride is one of the best Disinfectants. Chloride of lime is a valuable disinfectant, and much cheaper than Platt's Chloride.
51.   Listerine is an excellent disinfectant to use for the mouth and throat.
52.   To Make a Pastry Bag. Fold a twelve-inch square of rubber cloth from two opposite corners. Sew edges together, forming a triangular bag. Cut off point to make opening large enough to insert a tin pastry tube. A set comprising bag and twelve adjustable tubes may be bought for two and one-half dollars.
53.   Smoked Ceilings may be cleaned by washing with cloths wrung out of water in which a small piece of washing soda has been dissolved.
54.   For a Burn apply equal parts of white of egg and olive oil mixed together, then cover with a piece of old linen; if applied at once no blister will form. Or apply at once cooking soda, then cover with cloth and keep the same wet with cold water. This takes out the pain and prevents blistering.
55.   Curtain and Portière Poles allow the hangings to slip easily if rubbed with hard soap. This is much better than greasing.
56.   Creaking Doors and Drawers should be treated in the same way.
57.   To Remove Dust from Rattan Furniture use a painter's small brush.

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Posted by Ian McKenzie at 04:28 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 3 tablespoons vegetable oil, divided
• 1 pound beef sausages, cut into 1 inch lengths
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 teaspoons grated fresh ginger
• 2 tablespoons curry powder
• 2 cups beef stock
• 1 cup raisins
• 2 apples, cored, peeled and sliced
• Salt and pepper to taste
• 2 bananas, sliced

Directions:

1. Heat 1 tablespoon oil in a large saute pan. Add sausages and cook for 5 to 10 minutes until browned. Remove from pan. Drain excess fat from pan.
2. Heat 2 tablespoons oil in the saute pan over medium-high. Add onions and cook, stirring occansionally, until soft and slightly browned.
3. Add garlic, ginger and curry powder. Cook, stirring, for about 1 minute or until fragrant.
4. Add broth and bring to a boil.
5. Reduce the heat and add raisins, apples, sausages, salt and pepper. Cook, uncovered, for about 10 minutes, stirring occansionally, until the sauce is thickened and the apples are tender.
6. Gently stir in the banana slices and cook for 2 more minutes.
7. Serve over rice.

Technorati Tags: Cooking, Recipes, Main+Dish, 30+Minute+Meals

Posted by Ian McKenzie at 06:02 PM | Permalink | Comments (0) | TrackBacks (0)

INGREDIENTS:

• 1/3 cup maple bacon, diced
• 1 medium onion, diced
• 1/2 cup Portabella mushrooms, diced
• 2 lbs. ground beef
• 1 egg
• 6 tbsp. BBQ sauce, divided
• 1 1/2 cup bread crumbs
• 1 clove of garlic, minced
• 2 tbsp. hot sauce
• 1 cup blueberries
• 1/2 cup soft blue cheese, crumbled
• 2 tbsp. fresh sage, chopped
• Salt and pepper to taste

Directions:

1. Saute bacon saute over med-low heat until it begins to brown.
2. Remove the bacon from pan and place into a large mixing bowl.
3. Add mushrooms and onion to pan and cook until transluscent. Add 2 tbsp of the BBQ sauce and cook for a minute longer.
4. Add the mushroom and onion mixture, along with the remaining ingredients, to the mixing bowl and blend well.
5. Place mixture in a loaf pan & spread the remaining BBQ Sauce over the top of the loaf. Cook in preheated oven at 375 degrees for approximately 60 minutes. Let it rest for 10 minutes before cutting.

You can also use the meat mixture to make burgers.

Posted by Ian McKenzie at 12:48 PM | Permalink | Comments (0) | TrackBacks (0)

With Easter a couple of weeks away, store shelves are full of that sugary marshmallow goodness known as Peeps. There’s something about those brightly-coloured confections that brings out the creative in people.

Along with decorating your vehicle and “science” experiments, there are numerous Peeps-based recipes. I once made a somewhat macabre pan of Rice Krispies Treats using the yellow Peeps chicks. I cut off and reserved the heads of 24 chicks. I then used the bodies for the marshmallow requirement of the recipe (giving a yellowish tinge and an extra sugar hit to the final product.). After the squares had cooled in the pan, I heated the necks of the reserved heads and attached them evenly-spaced on the top. I then used some red food colouring to create blood running from the severed necks over the top of the squares. Just gruesome enough to make people want to eat them.

This Peeps-variation on sweet and sour sauce comes from the PeepBlog.

Ingredients:

• 3-4 Peeps Bunnies
• 1 tbsp. cornstarch
• 3 tbsp. sugar
• 3 tbsp. red wine vinegar
• 1 tbsp. soy sauce
• 1 tbsp. chili sauce
• Dash ground red pepper
• 1/2 cup chicken broth

Directions:

1. Dice Peeps into 1/4 inch chunks
2. Mix all other ingredients in a saucepan and place over medium heat
3. As sauce gets hot, stir in Peeps
4. Cook, stirring, until sauce bubbles and thickens

Technorati Tags: Cooking, Recipes, Sauces, Sweet+and+Sour+Sauce, Asian, Marshmallow+Peeps

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Posted by Ian McKenzie at 08:58 AM | Permalink | Comments (0) | TrackBacks (0)