Gnocchi6 medium size russet potatoes (about 750g)
1 egg
1 tbsp salt
2 tbsp butter
2-3 handfuls of flour (I used just a little over 1 cup)
1. Boil the potatoes in the skin until soft, but not falling apart.
2. While still warm, peel the skin off the potatoes.
3. Mash the potatoes (preferable with a potato ricer). No lumps please.
4. Add egg and butter. Begin adding flour, a handful at a time until the mixture forms a soft dough that can be worked, but is not sticky.
5. Divide into 4 smaller balls and roll out on a floured surface into a 1" diameter log. Cut into 1" sections (these will look like little pillows). Cover with a tea towel and let sit.
(Don't let those doughy hands keep you from your beer!)
6. Bring a large pot of water to a rolling boil and add salt. Drop gnocchi in batches into the water. Cook until they float (about 2-3 minutes). Scoop out and add next batch. Serve warm with meat sauce (recipe to follow).
Meat Sauce
made by Mario (not single, so don't even think about it!)
1 1/2 lbs ground beef
6 oz pancetta, diced
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
1 large stalk celery, diced
1 1/2 cup dry red wine
1 28oz can crushed tomatoes
2 cups (approx) beef broth
salt and pepper to taste
1. Saute Pancetta with onions, carrots, and celery. When the onions are almost cooked, add the beef. Cook until beef is no longer pink.
2. Add the wine and simmer until mostly reduced. Add the tomatoes and about half of the beef broth.
3. Simmer for about 2 hours, adding more broth if the sauce is starting to dry out. Salt and pepper to taste.
Crab Cakes and Creamy Coleslaw
450g (1 pound) imitation crab meat
1 cup mashed potato
2 tsp dried summer savoury
1/4 cup egg beater (or 1 large egg)
2 green onions, chopped
2 tbsp fresh cilantro, chopped
salt and pepper to taste
1/2 cup panko
cooking spray
1. Coarsely chop imitation crab meat.
2. In large bowl mix crab with potato, savoury, onion, cilantro and egg. Season with salt and pepper.
3. Using 1/3 cup per patty, shape into 8 patties about 3" in diameter and coat lightly in panko.
4. Place on parchment lined baking sheet sprayed lightly with cooking spray. Spray a little bit more cooking spray on the tops of the crab cakes.
5. Bake at 400F for 20 minutes or until nicely browned.
I like to serve my crab cakes with coleslaw. My favorite recipe is a creamy coleslaw that still has a vinegary tang to it. My daughter's favorite coleslaw; however, is bright green and comes from KFC. I have actually considered using green food colouring, but somehow I don't think she'll be fooled. I like to cut up my cabbage to make skinny strips, but if pressed for time I just throw it in the food processor. I often get my husband, Mario, to make the first cut down through the big cabbage with the heavy duty chef's knife, because... well... better his fingers than mine.
Creamy Coleslaw
1/2 head of large cabbage, chopped
1/2 medium onion, diced small
1 large carrot, grated
1 tsp celery seed
For Dressing:
1 1/2 tbsp flour
1 tbsp sugar
1 tsp dry mustard
2 egg yolks, beaten
1/8 tsp cayenne pepper
1 tbsp butter, melted
3/4 cup milk
1/4 cup vinegar
1/2 tsp salt
1. For dressing, combine flour, mustard, and sugar in a saucepan. Add egg yolks, cayenne pepper, melted butter, milk and vinegar. Turn stove to medium heat, stirring constantly until thickened and smooth. Let cool
2. Mix cabbage carrots, onion, celery seed and dressing. Depending on how big your cabbage was, your coleslaw may not seem wet enough, add a little more milk.
Asparagus and Strawberry Pizza
Asparagus and Strawberry Pizza
Pizza Dough:
3/4 cup warm water
1 envelope active dry yeast
2 cups flour
1 tsp sugar
3/4 tsp salt
3 tbsp olive oil
Toppings:
1/4 cup olive oil
20 asparagus spears
1/2 large red onion, sliced
1 1/2 cup sliced fresh strawberries
4 slices proscuitto (about 2-3 oz)
2 cups cheese blend (I used mozarrella, provolone and Parmersan)
2 tbsp fresh cilantro, roughly chopped
1. Prepare Dough: dissolve yeast in 3/4 cup warm water for about 5 minutes. Mix dry ingredients. Add yeast mixture and oil to flour mixture. Mix until dough forms a ball. Turn out onto a floured surface and knead for 10 minutes. Cover and let rise for 1 hour (until double in bulk).
2. Punch down dough. Let rest for 10 minutes. Divide dough into two and roll out into two free form pizzas (about 13" by 8" each).
3. Prepare toppings: Cut off the asparagus tips (I only used the top 3"). Poach asparagus in simmering water for about 3 minutes. Drain. Sauté onion in a tiny bit of olive oil for 2-3 minutes until slightly soft. Add proscuitto to onion for the last 1 minute.
4. Place pizza dough directly on the grill. Brush with oil, and add onion, proscuitto, asparagus, strawberries and cheese. Sprinkle with cilantro. Close BBQ lid and grill for 10-15 minutes until toppings are bubbly hot. If you are doing this in the oven, you can go ahead and arrange all the toppings on top of the dough on cookie sheets before you put the pizzas in the oven.
Osso Buco alla Milanese
Osso Buco alla Milanese
(serves 4)
1/2 cup flour
salt and pepper
4 veal shanks
2 tbsp olive oil
2 tbsp butter
2 cups diced onion
1 cup diced carrots
1 cup diced celery
3/4 cup white wine
1 can (28oz) diced tomatoes
2 1/2 cups beef stock
salt and pepper to taste
Gremolata:
2 tsp minced garlic
2 tbsp lemon rind curls
5 tbsp chopped fresh cilantro
1. Mix flour, salt and pepper. Coat veal shanks.
2. Heat 2 tbsp oil in skillet and brown veal shanks on both sides (7-10 minutes per side). Remove from pan and set aside.
3. Heat 2 tbsp butter in same pan and cook diced vegetables until tender (10-15 minutes).
4. In a large covered casserole dish (I use a roasting pan) spread vegetables, place veal shanks on top. Add wine and tomatoes and beef stock.
5. Cover and place in a preheated 350F over for 1.5 hours. If you are making this ahead like I did, add 30 minutes to the cooking time since it won't already be hot when your oven comes on.
6. Mix gremolata and sprinkle on top of the shanks for the last 5 minutes of cooking.
Sweet and Sour Pork Stir Fry
Sweet and Sour Pork Stir Fry1lb pork tenderloin, cut into chunks
1 medium green pepper, cut into chunks
1 medium onion, cut into chunks
1 1/2 cups mushrooms, sliced
1/2 cup water chestnuts, sliced
1 tbsp oil for frying
1/2 package of rice stick noodles
Sauce:
1/2 cup ketchup
1/2 cup pineapple juice
1/4 cup vinegar
2 tbsp soy sauce
1 tbsp sugar
1 tbsp brown sugar
1/2 cup water
2 tbsp cornstarch
1. To make the sauce, put ketchup, pineapple juice, vinegar, soy sauce, and sugars in a sauce pan. Mix water with 2 tbsp cornstarch and whisk into mixture. Bring to a boil. Sauce will thicken after a minute or so, just turn off the burner and set aside.
2. Heat 1/2 tbsp oil in a hot wok. Stir fry pork until cooked through, remove to a plate and set aside. Add remaining 1/2 tbsp oil and stir fry vegetables, starting with the ones that take a little longer to cook (celery, green pepper...). Add water chestnuts last.
3. When veggies are cooked to your liking (I like them still a little crunchy) return the pork to the mixture and stir in the sauce.
4. Meanwhile, bring a large pot of water to a boil and cook rice stick noodles according to package directions (they require 3-5 minutes of boiling time). Drain.
5. Serve veggies over noodles.
Root Beer Baby Back Ribs
1 or 2 racks of baby back ribs
1 1/2 cups root beer
1 cup ketchup
1/2 cup orange juice
2 tbsp molasses
3 tbsp worchestershire sauce
2 cloves of garlic, minced
3 tbsp onion, minced
1/2 tsp paprika
1/4 tsp ginger
few drops hot sauce
2 tbsp cornstarch
salt and pepper to taste
1. Mix root beer, orange juice, ketchup, molasses, worchestershire sauce, onion, paprika, ginger and hot sauce in a medium sauce pan. Whisk in 2 tbsp cornstarch and bring to a boil. Simmer a few minutes until thickened slightly.
2. Remove fatty membrane from underside of ribs and season with salt and pepper.
3. Place ribs in crockpot (you may have to cut each rack in half so they will fit) and cover with sauce. Cook on low for 4-5 hours. Move ribs around every hour or so, so they all have a turn being submerged in the sauce.
Eggs Benedict and Homefries
3 English Muffins, halved, toasted and buttered
6 eggs
6 slices Canadian Back bacon
Hollandaise Sauce:
4 egg yolks
1 tbsp lemon juice
3/4 cup butter melted
2 tbsp hot water
dash of cayenne pepper
salt to taste
1. Make sauce. Use a double boiler over hot water. Beat egg yolks until smooth. Add lemon juice, butter, and 2 tbsp hot water. Season with cayenne and salt.
2. Continue to mix for a couple of minutes until sauce thickens. Keep warm over hot water while preparing the rest of breakfast. IF, your sauce separates, don't panic! At the last minute just whisk in another tbsp of boiling water and the sauce will smooth out again. (Note: go ahead and use a packaged hollandaise if you like, they're still pretty good)
3. Once hollandaise sauce is made, get water boiling for the poached eggs. Use a large skillet so you can do all the eggs at once. Put a couple of teaspoons of vinegar in the water (this help keeps the eggs together). Break eggs one at a time into a small dish and "slip" quickly into the simmering water. Poach 4-5 minutes for an egg that is runny inside. (to test, just pick the egg up out of the water with a slotted spoon and poke it with your finger - you'll know when its done to your liking.) When eggs are done, remove them and let them drain a couple of seconds on a couple of sheets of paper towel, so they don't make your English muffins soggy.
4. While the eggs are cooking, toast the English muffins under the broiler (this is easier than messing with toasting them two at a time in the toaster). Butter the muffins.
5. For the back bacon, I usually just throw it in the microwave for a minute or so (because at this point, I figure that I've dirtied enough dishes!)
6. Assemble on warmed plates. English muffin, back bacon, egg and a spoonful of sauce on each. Serve with homefries and fruit.
Homefries
4 yukon gold potatoes, washed and not peeled
1 small onion
1 tbsp olive oil
1 tbsp butter
2 tbsp maple syrup
salt and pepper
1. Before you go to bed the night before, bake the potatoes in the microwave (pierce them with a fork and bake for about 10 minutes). Place them in the fridge.
2. Cube the potatoes and fry in olive oil and butter until they are starting to brown.
3. Add maple sugar and onion and continue to fry until the onions are soft. The sugar in the syrup will help brown the potatoes really nice.
Pear and Cherry Clafouti
Pear and Cherry Clafouti1 lb fresh fruit (I used 1 pear and 1 can cherries)
1/4 cup sugar
4 eggs
1 1/2 cups milk
1 cup flour
1 tsp vanilla
3/4 cup sugar
1 tbsp brandy
powdered sugar for decoration
1. Preheat the over to 375F and coat an oven proof skillet with cooking spray.
2. Mix the fruit with 1/4 cup of sugar and spread it in the bottom of the pan.
3. Mix the eggs, milk, 3/4 cup sugar, flour, vanilla, and brandy with a hand mixer and pour it over the fruit.
4. Put skillet in the oven for 45 minutes or until the top is slightly browned.
5. Dust with icing sugar (serve with ice cream or whipped cream if desired).
Baked Beans
2 cups white pea beans
5 cups cold water
1 medium onion, chopped
1/2 tbsp salt
2 tsp cider vinegar
1 tbsp brown sugar
1/2 tsp prepared mustard
1/4 cup molasses
1/2 cup ketchup
pinch pepper
1/4 lb bacon, sliced
1. Soak beans overnight in cold water.
2. Drain. Add 5 cups cold water and bring to a boil. Simmer for 30 minutes. Drain. Reserve cooking liquid.
3. Add all ingredients to pot, stirring gently to combine. Then transfer entire mixture to a crockpot. Add enough of the reserved water to cover mixture.
4. Cook on low setting for 8 to 10 hours.
Serves 4
Crepes:
1 cup flour
1 1/2 cup milk
3 eggs
3 tbsp butter, melted and cooled
1 tsp salt
Filling:
8 eggs
salt and pepper
4 slices bacon
Cheese Sauce:
1/2 cup milk
1/4 cup grated cheddar
1 tbsp butter
1 tbsp flour
1. Make Crepes: mix flour and salt. Add milk, eggs and butter. Beat with a hand mixer for 2 minutes until very smooth. Let batter rest 30 minutes before making crepes.
2. Heat non-stick skillet and brush with a small amount of oil. Remove pan from heat, pour batter in middle all at once and twirl the pan with your wrist. Once spread, return pan to heat. Cook on the first side until the edges start to get golden. Flip and cook another minute on the second side. Make all the crepes, stacking on a warm plate (cover with foil to keep warm).
3. While you are making the crepes, cook the bacon. Use your usual method or place strips on a foil lined baking sheet and bake for about 20 minutes at 350F (longer for crispy bacon).
4. Make Cheese Sauce: In a small saucepan melt 1 tbsp of butter and stir in 1 tbsp flour. Stir in milk and whisk over med-high heat until thickened. Stir in grated cheese until melted. Keep warm.
5. Make Scrambled Eggs: To increase the volume of the scrambled eggs separate 4 of the eggs and whip the 4 egg whites until stiff peaks form.
6. Beat the 4 egg yolks together with the remaining 4 whole eggs and then fold in the egg whites. Scramble over medium-low heat, do not over stir just gently move the eggs around the pan as they begin to set. Cook until set, but still moist.
7. Assemble the crepes: On each plate, lay out a warm crepe, place a strip of bacon down the center. Spoon 1/4 of scrambled eggs over bacon, and top with a small spoonful of cheese sauce. Roll crepe. Drizzle a small amount of cheese sauce on the top of the crepe.
Salmon and Cream Cheese Crepe Appetizers
Crepes:
1 cup flour
3 eggs
1 tsp salt
1 1/2 cups milk
3 tbsp butter melted and cooled
Salmon Layer:
1 can salmon
1/4 cup mayo
1 tbsp chopped chives
pepper to taste
Cream Cheese Layer:
6 oz cream cheese (3/4 of an 8oz package - did I need to say that?)
2 tbsp mayo
4 slices bacon crumbled
1. Make Crepes: mix flour and salt. Add milk, eggs and butter. Beat with a hand mixer for 2 minutes until very smooth. Let batter rest 30 minutes before making crepes.
2. You need to get 14 crepes out of this (well actually 15 because the first is ALWAYS crappy). So don't make them too big - aim for about 7". (a little less than 1/4 cup of batter per crepe).
3. Heat non-stick skillet and brush with a small amount of oil. Remove pan from heat, pour batter in middle all at once and twirl the pan with your wrist. Once spread, return pan to heat (you will get good at this with practice). Cook on the first side until the edges start to get golden. Flip and cook another minute on the second side. Make all the crepes, stacking them as you go. I don't usually need to oil the pan again, after the first crepe.
4. Once the crepes have cooled, trim them all to the same size. Make them about 6". The lid from a margarine container works perfectly, but you could also use a side plate.
5. After you are done trimming the crepes, make sure nobody else is around, and scarf down all the tasty little scraps. (You don't have to share these, you did all the hard work, so you deserve them!)
6. Make the salmon layer: In a small bowl, mash salmon with 1/4 cup mayo, chives and pepper. Make sure the salmon mixture has no lumps, it needs to be smooth and spreadable.
7. Make cream cheese layer: Make sure the cream cheese is room temperature. In a small bowl, mix with bacon and 2 tbsp mayo. Stir until smooth.
8. On a cutting board, lay out two crepes (the bottom layer of each of the two stacks). Spread 1/6 of the salmon on each. Place another crepe on top of each stack, spread 1/6 of the cream cheese. Continue, until you have two stacks of 7 crepes with alternating layers of salmon and cream cheese. I always save the two most attractive looking crepes for the top layers.
9. Wrap each stack in plastic wrap and chill at least an hour. Before serving, slice each stack into 12 wedges and garnish with olives or slices of pickle.
Grilled Teriyaki Salmon and Salad with Japanese Ginger Dressing
1/2 cup minced onion
1/2 cup olive oil
1/4 cup rice wine vinegar
2 tablespoons water
3 tablespoons minced fresh ginger root
2 tablespoons minced celery
1 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1. Put all ingredients in a blender or food processor and whiz until well blended and vegetables are pureed.
Grilled Teriyaki Salmon
4 salmon fillets
1/3 cup teriyaki sauce
1 clove garlic, minced
1 tbsp minced ginger
1 tbsp minced onion
1. Mix teriyaki with garlic, onion, and ginger.
2. Pour over salmon in a shallow dish. Let marinate about 30 minutes.
3. Grill salmon on BBQ or under broiler about 3 minutes per side.
Spanish Rice
2 cups water
1 1/2 cups chopped green pepper
1 cup chopped onion
1 tsp salt
1 can (28oz) diced tomatoes
1 1/2 cups rice
2 tsp chili powder
1/4 tsp black pepper
dash hot sauce
fresh cilantro
1/4 cup grated Monterrey Jack
1. In a medium saucepan combine water, pepper, onion, and salt. Bring to a boil and simmer for 5 minutes.
2. Stir in undrained tomatoes, rice, chili powder, black pepper, and red pepper sauce.
3. Return to boil and simmer covered for 20-25 minutes until rice is tender and liquid is absorbed. Place rice in a serving dish and sprinkle with Monterrey Jack cheese.
Banana Raspberry Muffing (without Chocolate Chips)makes 12 good size muffins
2 1/4 cups flour
3/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup oil
1 medium ripe banana, mashed
1 large egg
1 tsp vanilla
1 cup raspberries fresh or frozen (I don't waste fresh on muffins!)
1. Mix flour baking powder, sugar, and salt.
2. Mix milk, oil, banana, egg and vanilla.
3. Mix wet ingredients into dry ingredients. Don't overstir.
4. Stir in raspberries. Spoon into greased muffin tin.
5. Bake 20-25 minutes at 375°F.
Dark Chocolate Souffles
My family pretty much eats dessert every night. Usually during the week, dessert consists of some fresh cut fruit and a cookie. On the weekends I like to get a little more elaborate and when I can find a great dessert recipe like this one, that is still kind to my waistline, I get really excited. The stats on this dessert, per serving, are impressive: 140 calories, 2 grams fat, 25 g carbs ....
The recipe comes from the New Dieters Cookbook from Better Homes and Gardens. I haven't bought a diet cookbook in a long time, because I find its not too hard to lighten a recipe on your own with a little experimentation, but I am really glad I decided to pick this one up. I haven't been disappointed by a recipe from this book yet.
Mario's verdict: "Wow, I'm impressed, Soufflés are hard to make".
Interesting. There are a few things fundamentally wrong with this. First, I am almost 100% certain, Mario had never made a soufflé in his life (nor whipped an egg white) so I don't think he is qualified to judge the degree of difficulty, and second... HELLOOO, he's impressed? Did he think I couldn't do it?
Dark Chocolate Soufflés
serves 8
2 tbsp sugar
1 tsp instant coffee granules
3/4 cup sugar
1/2 cup cocoa powder
1 tbsp flour
1/8 tsp salt
1/2 cup milk
2 egg yolks
4 egg whites
1 tsp vanilla
1/8 tsp cream of tartar
sifted icing sugar for decoration
1. Lightly coat 8 ramekins with cooking spray. Mix 2 tbsp of sugar with the instant coffee and sprinkle all over insides of ramekins. Set aside.
2. In a saucepan, stir 1/2 cup of the sugar, cocoa powder, salt and flour. Stir in milk and cook over medium-high heat until thickened. Reduce heat and cook for 1 minute more. Stir in slightly beaten egg yolks.
3. In a large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with an electric mixer until soft peaks form. Gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form.
4. Gently fold chocolate mixture into egg whites. Spoon into ramekins.
5. Bake at 350°F for about 25 minutes or until a toothpick comes out clean. Serve immediately.
Secret Barbeque Sauce
1 cup Worchestershire sauce
1 cup Ketchup
1 cup black coffee
1/2 cup cider vinegar
1/2 cup brown sugar
1 tbsp chili powder
2 tsp salt
2 cups chopped onion
6 cloves garlic, minced
1. Mix all ingredients in a saucepan and simmer over low heat for 30 minutes.
2. Let cool and pour into a food processor or blender. Blend until smooth.
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Stuffed French Toast
Stuffed French Toast4 slices of bread
1 ripe banana
2 tbsp chocolate chips
2 tbsp peanut butter
2 eggs
2 tbsp milk
oil for frying
1. Assemble french toast sandwiches. Spread 2 slices of bread with peanut butter. Sprinkle chocolate chips on peanut butter. Layer with sliced banana, and top with remaining slices of bread.
2. Beat eggs with milk. Dip sandwiches into egg mixture and let sit for about 10 minutes.
3. Fry in a small amount of oil on both sides until golden brown. Serve drizzled with maple syrup.
Belgian Waffles
I never realized that true Belgian Waffles were made with yeast until I got my own Waffle Maker for Mother's Day and I read the book that came with it. It seemed like a lot of extra work (and compared to adding water to a pancake mixture, it was), but MAN were these good waffles.
Belgian Waffles
from the book that came with my waffle maker
1 package active dry yeast
1/4 cup warm milk (about 110F)
3 eggs
2 3/4 cups warm milk (about 110F)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup sugar
1 1/2 tsp salt
2 tsp vanilla extract
4 cups flour
1. Dissolve yeast with 1/4 cup warm milk. Let sit about 10 minutes.
2. Separate the eggs. In a large bowl, whisk the egg yolks, 1/4 cup of the warm milk and the melted butter.
3. Add the yeast mixture, sugar, salt and vanilla. Stir in the remaining milk, alternating with the flour.
4. Beat the egg whites until they form soft peaks; fold into the batter.
5. Let sit for one hour, stirring every once in a while.
6. Preheat the waffle iron. Brush with oil and spoon in the amount suggested by your waffle maker. Serve immediately.
Poutine
Several weeks ago, I was tagged by Cherry at Diet-Meals-Recipes to write about my favorite food. It took me a while because frankly, you just can't go around whipping up an order of Poutine everyday. I also, don't know if I need to point out the irony of a blog dedicated to healthy eating and dieting encouraging me to prepare and consume one of the most unhealthy (blissfully unhealthy) foods on the planet. But I would like to thank Cherry for helping me to rationalize eating this meal!
Poutine is my all-time favorite food. No joke, if I had to pick my "last meal" this would be it. It is the perfect food to eat at a chip wagon at 3:00 in the morning, it is the perfect hangover cure, and it is the perfect food to satisfy pregnancy cravings (warning: eating Poutine 3 times a week while pregnant may cause excessive weight gain - and that little nugget was provided from a position of great authority on the topic).
Poutine, for those who don't know, basically consists of french fries, fresh cheese curds and gravy. The best Poutine will be made with thick, fresh cut french fries, real cheese curds (not grated mozzarella) and a beef veloute sauce. If you have never had Poutine, my advice is DO NOT make this recipe. Once you get a taste of this, you will be hooked like me.
Poutine
makes 4 side servings or 2 main servings
4 large russet potatoes
oil for deep frying
salt
2 cups beef stock
1/4 cup butter
1/4 cup flour
1 1/2 cups cheese curds
1. Peel and slice the potatoes into thick fries (at least 1 cm thick).
2. Soak the potatoes in ice water for about 30 minutes. Remove and drain well.
3. Heat oil for frying to about 325F and deep fry potatoes for about 8 minutes.
4. Remove from oil and set on paper towel. Turn the oil up to 375F.
5. In a saucepan melt the butter and stir in the flour. Add the beef broth and stir over medium-high heat until thickened. Reduce heat and keep hot. (I use a tiny bit of gravy browning to get that nice dark colour).
6. Return the french fries to the oil and continue frying until golden and crispy. This should take about 5 more minutes. Remove fries to drain on paper towel and salt to taste.
7. Assemble the poutine quick while everything is still HOT. (Poutine is best made in a bowl or other container which will contain the heat and help melt the curds. Also, the curds should be at room temperature before assembling the Poutine). Start with a layer of fries. Put some cheese curds in the middle. Add more fries and top with more cheese curds.
8. Ladle gravy over the fries and cheese curds.
Breakfast Biscuit with Sausage and Egg
Each morning from Monday to Friday I chow down on some plain wheat toast or Bran Flakes Cereal so that I can justify whipping up a fabulous weekend breakfast on Saturday or Sunday (or both). What usually happens is that I am feeling so deprived by the time Saturday rolls around that I create a breakfast so incredibly bad for me, that it completely wipes out all the calories I saved eating saw dust with skim milk all week long.
I think I could say that breakfast is my favorite meal, and I could easily eat breakfast food three times a day. Problem is I prefer sausage to lean ham, fried eggs to poached, homefries to no homefries... you get the idea. I put tomato on my breakfast biscuit, but after the first two bites, I removed it and ate it separately, I didn't want any vegetables getting in the way of tasting the ooey gooey fattiness of my treat.
So without further ado, my lastest breakfast creation from the past weekend, which was inspired by a post I saw over at Breakfast Blogger.
Breakfast Biscuit with Sausage and Egg
serves 4
Baking Powder Biscuits:
(from Fanny Farmer)
2 cups flour
1/2 tsp salt
4 tsp baking powder
1 tbsp sugar
1/2 cup butter
2/3 cup milk
Biscuit Filling:
butter
4 eggs
4 sausage patties
4 slices tomato
4 slices cheddar cheese
1. Make biscuits: Put the flour, salt, baking powder, and sugar in a bowl. Cut the butter into the flour with a pastry blender. Add the milk and stir until a dough forms.
2. Turn dough out onto a floured surface and knead lightly about 14 times. Roll out oto a 1/2" thickness and cut into rounds with a cookie cutter (note: I made 4 biscuits slightly larger - about 4" in diametre to accomodate my fillings, and the rest I made smaller 2" in diametre for putting in the kids lunches)
3. Bake at 425F for 15-20 minutes.
4. While the biscuits are baking prepare the filling. Fry the sausage rounds, and drain on paper towels. Fry the eggs - I have egg rings that I use for this to keep the eggs just the right shape for the buns.
5. Split open piping hot biscuit. Butter them and add egg, sausage, cheese and tomato (if you like).
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| The most delicious mashed potatoes - and the dish can be completely prepared two days ahead of time. 3 lbs (1.5 kg) baking potatoes, peeled and quartered 1 cup (250 mL) cottage cheese 4 eggs ¼ cup (50 mL) butter, softened 4 green onions, white part only, finely chopped Salt and freshly ground pepper to taste 1. In a large saucepan of cold, salted water, add potatoes and bring to boil. Cover and simmer for 15 to 20 minutes or until potatoes are tender but not mushy. Drain and shake over low heat to dry off. 2. Mash potatoes with a masher, put through a food mill, or beat with an electric mixer. In a separate bowl, combine cottage cheese and eggs. Beat into potatoes. Beat in butter and green onions. Season well with salt and pepper. 3. Pile into buttered 11-inch x 7-inch (2-L) dish, cool and refrigerate. 4. To reheat, bake in 350º F (180º C) oven for about 20 - 25 minutes or until heated through. | |||||||
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