Monthly Archives: June 2007
Tuscan Bruschetta Dip
Posted June 22, 2007 – 2:22 pm in: AppetizersIngredients:
1 cup fresh basil
1 cup sour cream
8 ounce package cream cheese, at room temperature
1 garlic clove, pressed
1 3/4 cups salsa
Directions:
Place sour cream, cream cheese, garlic and half the basil in a food processor and blend.
Scoop mixture into medium sized bowl and top with salsa and rest of basil.
Serve with chips.
Slow Cooker Beef Bourguinon
Posted June 20, 2007 – 3:00 pm in: Beef, Slow Cooker, StewIngredients:
4 pounds stew beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon dried thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour
Directions:
Marinate beef in wine, oil, thyme and pepper overnight in the fridge.
In saute pan, cook bacon until soft. Add garlic and onion sauteeing until soft. Add mushrooms and cook [...]
No Comments | Tags:Alberta chefs cook up partnerships with local farmers
Posted June 14, 2007 – 2:13 pm in: News, RestaurantsAlberta restaurateurs are tapping the eat-local movement to fill out their summer menus with fresh fare.
Janice McGregor, who works for Alberta Agriculture, co-ordinates restaurants with local growers. She says the trend, which is catching on with all types of different cuisines from East Indian to Chinese to Italian, is creating a new bond between farmers [...]
Carrot and Lentil Soup
Posted June 12, 2007 – 9:15 pm in: Soup, VegetableIngredients:
1 tablespoon extra virgin olive oil
2 teaspoons anchovy paste
1 large onion, red or yellow, chopped
1/2 teaspoon salt
2 cloves of garlic, minced
1 teaspoon dried oregano
1/4 teaspoon dried chili flakes
1 pound of carrots, chopped into small pieces
1 tablespoon tomato paste
1 19 ounce tin of lentils, drained and rinsed
4 cups of vegetable or chicken stock
1 teaspoon freshly ground black [...]
Seasoning and Care of Cast Iron Cookware
Posted June 12, 2007 – 7:25 pm in: How To, Tips, Tools and EquipmentSeasoning Cast Iron
Seasoned Cast Iron can be considered the “grandfather” to today’s “non-stick” cookware. Cast Iron Cookware must be seasoned properly and it will last a life-time.
New Pans
Heat the oven to 250o - 300o
Coat the pan with lard or bacon grease. Don’t use a liquid vegetable oil because it will leave a sticky surface and [...]
Citrus Spice Rub
Posted June 8, 2007 – 10:20 pm in: BBQ, Condiments, PoultryYield: Makes about 1/3 cup (enough to marinate 1 – lbs of chicken pieces or a whole chicken) The rub can be made 2 weeks ahead of time and stored in an airtight container in the refrigerator.
Ingredients:
1 tbsp
15 mL
Brown sugar (packed)
1 tbsp
15 mL
Orange zest (finely grated)
1 tsp
5 mL
Lemon zest (finely grated)
1 tsp
5 mL
Salt
1 tsp
5 mL
Ground [...]
No Comments | Tags:Video lessons to develop your cooking technique
Posted June 4, 2007 – 2:17 pm in: How To, Tools and EquipmentFood Network Canada has added a new section to the video centre of their website. They’ve posted 40 videos covering a broad range of cooking techniques. (Hoping to have 100 videos by summer’s end.)
Each video follows this format: a definition of the technique being shown, the tools needed and a demonstration of the technique. The clips range from [...]