Recipes

Welcome to my recipe section! These are some of my favourite 'easy to make' recipes. Many have been in my family for years and some are of my own creation. You'll also find some recipes from a few 'celebrity' friends of mine. There's at least one or two recipes here for every course, as well as muffins! Muffins seem to be a staple in my life. It's an eclectic mix, as you'll see, but tied together by something very important; they all taste really good! We'll be adding more in the future. Let me know what you think. Oh, and if you have a favorite family recipe you'd like to share, please send it along. I'd love to try it.

Turkish Chicken Casserole
Chef Bob Arniel, Chef to Go

My good friend, Bob Arniel, prepared this dish for me in 2008. It was a lazy spring afternoon. Bob’s wife Judy joined us. While chatting about some favourite books, the three of us enjoyed this comforting chicken dish with a fine pinot noir.

Serves 12

Ingredients:

2 broiler chickens, cut into 8 pieces
60 ml olive oil
6 large potatoes, peeled and cut into 1 and a half inch pieces
2 cloves minced garlic
20 mls ground turmeric
Salt and pepper to taste
2 lemons, peeled with pith cut away, thinly sliced
250 ml raisins
1 litre chicken stock

Method:

Arrange chicken in a single layer in a roasting pan, or casserole dish. Tuck potatoes between chicken, and drizzle olive oil over all. Sprinkle with garlic, turmeric, salt and pepper. Lay lemon slices over and sprinkle with raisins. Pour hot stock over and cook in oven until chicken is cooked through and potatoes are tender, about 40 minutes. Transfer chicken and potatoes to a platter. Tent with foil to keep warm. Simmer liquid until thickened to a light sauce consistency and reduce by half, about 10 minutes. Season sauce as desired and pour over chicken to serve.

Potato Chip Cookies

One day a package arrived at my desk. It contained some special home baked treats from my friend, The Telegram’s Hectic Pace columnist, Shirley Newhook. They were the lightest shortbread cookies I have ever tasted, masterfully made. They were unique in lightness but also had an unfamiliar, extremely slight and pleasant crunch. Shirley said the unique result was because of her “secret ingredient.” She asked me to guess what it was and over the course of the next few weeks that’s what I did, but to no avail. Finally, I gave up and begged Shirley to put me out of my misery. The answer was one I would never have guessed – potato chips!

Strawberry Screech Black Forest Cake

Barry Parsons is a fabulous home cook and baker with a blog called Rock Recipes. Everything created in his kitchen has tremendous eye appeal and I’m quite sure tastes as good as it looks. Here’s a recipe he gave me a while ago for his favourite cake. No doubt the addition of Newfoundland’s famous Screech rum has something to do with its appeal. Enjoy!

Chocolate Cake

Ingredients:
2 cups sugar
2 cups all-purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla flavouring

Method:
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Pour into 2 greased and floured 9-inch cake pans. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool completely. Split cake into 4 layers.

Strawberry Filling

Ingredients:
4 cups fresh or frozen strawberries
¾ cup sugar

Method:
Combine in a saucepan and bring to a gentle boil. Thicken with 1 ½ tbsp cornstarch dissolved in ¼ cup cold water. Boil gently for 1 additional minute, stirring constantly. Divide in 2 portions and cool completely.

Vanilla Whipped Cream

Ingredients:
1 1/2 pints whipping cream
6 Tbsp sugar
2 tsp vanilla extract

Method:
Combine and whip until soft mounds form.

Method for cake assembly:
Split individual layers of cake into two layers making four layers in total. Sprinkle each layer of cake with an ounce of Screech. Spread a layer of vanilla whipped cream on the first cake layer, followed alternately with a layer of cake, a layer of strawberry filling, cake, then cream again finishing with the final layer of cake. Frost sides of cake with vanilla whipped cream and using a piping bag, pipe a border of whipped cream around the top of the cake. Fill the middle of the border with the remaining strawberry filling. Decorate the cake as desired with chocolate dipped strawberries and drizzle of chocolate ganache.

Ganache Glaze

Ingredients:
1-cup chocolate chips
¼ cup whipping cream

Method:
Heat whipping cream to scalding but do not boil. Stir in chocolate chips and stir over low heat until smooth. You can dip strawberries in this glaze to garnish your cake as well as drizzling it over the cake for the final presentation. I use a piping bag with a number 3 writing tip to drizzle the ganache over the cake.

Blue Cheese Crostini

This is a quick and easy hors d’oeuvres recipe sent me by a fan of this website who would prefer to remain nameless. Let’s call her Connie from Conception Bay South, Newfoundland. Connie tells me that this treat is a real hit at potluck parties. She also says these little toasts go very well with merlot. Sounds good to me!

Ingredients:
1 French baguette sliced into 1/2-inch coins and lightly toasted under the broiler
3/4 cup chopped dates. I find loose and pitted dates work best, as they are more tender and moist and easier to work with than that awful brick. Chop each date into about 6 pieces.
3/4-cup pecan or walnut pieces
1/2 cup crumbled blue cheese (lightly crumbled, not mashed)
Honey

Method: 

When the crostini have cooled a little, top each one with pieces of dates, nuts and the cheese and place under the broiler just long enough for the cheese to melt. Remove from oven and drizzle with honey.

Mark Critch's Sirloin Steaks with Mustard Sauce

On television 22 Minutes star Mark Critch comes across as a nice guy with a wickedly delightful sense of humour. In person he is all that but Mark is also much more. He is bright, well informed, a good conversationalist and someone who cares deeply about family, friends and his province. For the past few years Mark has been helping me host the Janeway Children's Miracle Network telethon on CBC Television. I hope he continues to do so because his presence gives all of us involved an extra lift. He came to my house one beautiful summer's day to make the following recipe. It was almost as good as Mark's company. After all it's not every day I have a star of CBC's This Hour has 22 Minutes cook for me.

Ingredients:
3 lb sirloin steaks
2 tbsp olive oil (30ml)
Salt and pepper to taste

For marinade:
1 cup red wine (250ml)
1 tbsp cracked black pepper (15ml)
2 tbsp rosemary, chopped coarsely
3 cloves garlic, chopped coarsely
1/4-cup olive oil (60ml)

For mustard sauce:
1 cup bacon, chopped (250ml)
1 medium onion, chopped
2 tbsp cider vinegar (30ml)
1/4-cup coffee (60ml)
2 tbsp gourmet mustard (30ml)
1 tbsp maple syrup (15ml)
1 tsp jalapeno, chopped, seeds removed (5ml)
Salt and pepper to taste
1 tsp hot sauce (5ml)

Method:
Place marinade ingredients into bowl and mix well. Place the steaks in a sealable plastic bag and pour the marinade overtop. Seal the bag and place into the refrigerator for three hours. Preheat the barbecue to medium high heat. Remove steak from marinade and pat dry. Allow steak to come to room temperature. Drizzle with olive oil. Sprinkle with salt and pepper. Oil the barbecue grill. Cook steak for twelve minutes. Flip steak and cook for another twelve minutes. Remove steak and cover with foil. Let rest for five minutes. Slice steak into desired portion sizes and serve with mustard sauce.

Mustard sauce method:
In a medium skillet, sauté bacon and onions over a medium high heat. Sauté until bacon is crisp and onions are dark brown. Add cider vinegar and coffee. Cook for thirty seconds, reduce heat to low, add the remaining ingredients and allow to simmer for fifteen minutes. Serve with sirloin steak.

Brad Gushue's Plank Salmon

Meeting fellow Newfoundlander Brad Gushue, winner of the Olympic gold medal for curling (2006) was a real thrill for me. After all, Brad and his amazing rink were responsible for the greatest international victory for a Newfoundland sports team in history. I found him to be warm and friendly, even a little self-effacing. At the time of our meeting he was excited about his upcoming marriage. I kidded him that, with his popularity, he could probably sell his wedding photos to some media organization for a tidy sum. His recipe for plank salmon, luckily, is free for the taking. I call it, Brad's Gold Medal Salmon.

Ingredients:
1 untreated cedar plank (soaked for 12 hours)
2 thick salmon fillets (skin on one side)
1/2 cup Dijon mustard (Maille or French's)
1/2-cup brown sugar
1/4-cup honey
1/4 tsp salt
1/2 tsp pepper
Pinch cayenne
1/2 teaspoon chopped rosemary

Method:
Fire up an outdoor grill to high heat. Mix all other ingredients (except salmon) together to form a paste. Coat all of the salmon with the paste and place it on cedar plank. Put the plank with salmon on hottest part of the grill and close lid. Take a look at the salmon every five minutes. When the edges of the salmon turn dark brown, as well as parts of its brilliantly coloured surface, it's done. Serve with grilled veggies.

Rod Snow's Maple Salmon

Rod Snow, despite his intimidating appearance on a rugby pitch, is a true gentleman. He is also, in my opinion, one of our unsung heroes. Rod has played rugby professionally in South Africa and most recently in Wales where he played for ten very enjoyable years. He has also played rugby for Canada in a couple of World Cup competitions. These are major achievements for a rugby player from Canada, let alone Newfoundland, where rugby has, until most recently, had a very low profile. It was a pleasure for me to meet Rod and discover that his skill extends beyond rugby to the culinary arts. In other words, he's also a great cook. I hope you enjoy his maple salmon.

Ingredients:
2 salmon fillets skin on
1 tbsp fresh or dried dill
1/2-cup thick maple syrup
Juice of a lemon
4 tablespoons vegetable oil
1/2-cup butter
3 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper

Method:
Melt butter in saucepan. Turn heat to low. Quickly add remaining ingredients (except salmon) and stir. Remove from heat and continue to stir for about thirty seconds. Place the salmon in a glass dish or on a large plate. Pour saucepan mixture over salmon. Turn salmon a few times to make sure all the fish is well coated. Let the salmon rest in the marinade in the fridge for about twenty minutes. Turn the fillets after ten minutes. Heat outdoor grill to moderately high. Place fillets on grill, skinless side down for five to seven minutes then turn and cook for another five to seven minutes. Serve with grilled corn on the cob and rice.

Madagascar Bananas

My friend Bob Arniel of Chef to Go in St. John's is most knowledgeable when it comes to barbecue and grilling outdoors. On my 2006 barbecue series on Here & Now he prepared a number of things (all good) but his banana dessert for the outdoor grill was simple and especially delicious. This recipe will serve sixteen people.

Ingredients:
16 small bananas
12 green cardamom pods, ground
1 pulp from vanilla bean
5 ml pure vanilla
2 zest from 2 oranges
60 ml Grand Marnier or other orange liqueur
120 ml brown sugar
90 ml softened butter

Method:
Place bananas in their skins on a hot grill and cook for about 7 minutes until they are turning brownish black. Make a paste with the remaining ingredients. Cut a slit in bananas and spoon a little of the paste over the piping hot fruit. Serve with homemade vanilla ice cream or a good quality store brand. Garnish the plate with fresh blueberries, fresh raspberries and a sprig of fresh mint.

Blueberry Muffins

1 1/2 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup fresh or frozen blueberries
1 beaten egg
1 cup milk
2 tablespoons melted unsalted butter

Mix dry ingredients together. Gently mix through berries; then make a well in centre. Combine egg, milk, and butter. Add liquid mixture to dry ingredients and stir until just blended. Fill greased muffin tins about 2/3 full. Bake for 20 minutes at 400 F.

Oatmeal Breakfast Muffins

1 cup flour
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
2 cups rolled oats
1 cup milk
1 beaten egg
2 tablespoons melted unsalted butter

Mix dry ingredients together. Stir in rolled oats. Combine milk, egg, and butter. Stir liquid mix into dry ingredients until just blended. Let stand for one minute. Spoon into greased muffin tins. Bake at 400 F for 20 minutes.

Pumpkin Muffins

3 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon vanilla
4 large eggs
1 1/2 cups sugar
1 cup oil
2 cups pumpkin
1 cup raisins

Combine pumpkin, vanilla, eggs, oil and sugar. Mix together flour, baking powder, soda, cinnamon, and salt. Combine wet and dry ingredients, beat until smooth. Mix in raisins. Pour batter into greased muffin tins, filling each cup 2/3 full. Bake for 30 minutes at 350 F until lightly browned.

Bran Muffins

3/4 cup All Bran
1 1/4 cup all-purpose flour
1/2 cup whole wheat flour
4 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup melted unsalted butter

Mix dry ingredients together. Combine egg, milk, and butter. Add the wet ingredients to the dry mixture and stir until just blended. Fill greased muffin tins 1/2 full. Bake at 425 F for 20 minutes.

Cranberry Muffins

1 cup cooked cranberries, drained
1/4 cup sugar
1/4 cup flour
1/4 cup unsalted butter
Another 1/4 cup sugar
1 egg
1 3/4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Combine cranberries, 1/4 cup sugar, and 1/4 cup flour. Let stand for one hour. Cream butter and sugar. Add egg and beat. Then add mixed dry ingredients and milk, a little of each at a time. Stir in cranberries. Fill greased muffin tins 1/2 full. Bake at 400 F for 20 minutes.

Apricot Bread

1 cup dried apricots
1 orange
Boiled water
1/2 cup raisins
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 beaten egg
2 tablespoons melted unsalted butter

Soak apricots in warm water for 1/2 hour. Squeeze juice from orange and pour into measuring cup. Add boiling water to make one cup. Let cool. In food processor mince together drained apricots, orange skins, and raisins. Mix together dry ingredients. Then mix in ground fruit. Make a well in centre. Add the juice mixture, egg, and butter. Beat together. Pour into a greased 11- inch by 4 1/2-inch loaf pan. Bake at 350 F for 50 to 60 minutes.

Mae’s Apple Dumplings

My good friend Mae Kelly served me a dessert of apple dumplings and whipped cream one evening after a meal of BBQ pork chops and salads. The entire meal was good, but the dumplings really won me over. After some effort, I managed to coax the recipe from her. Try them. It’s a pretty basic recipe, but one that yields beautiful results.

Ingredients:

2 2/3 cups all-purpose flour
3 tsp baking soda
1 tsp salt
2/3 cup shortening
1-cup milk
3 cups diced pared apples

Topping:

1/2-cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp soft butter

Hot syrup

1-cup sugar
1-cup apple juice
1/2 tsp cinnamon
1/2 tsp nutmeg
3 tbsp butter

Method:

Mix ingredients for topping thoroughly with fork. Spoon flour into a dry measuring cup. Level off and pour into mixing bowl. Add baking powder and salt. Stir well to blend. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk, all at once, and stir with fork until all ingredients are moistened. Then turn out on lightly floured surface and knead gently about twenty times. Roll dough out to 18 x 12 inch rectangle (1/4 inch thickness) and cut I into 6-inch squares. Place 1/2 cup diced apples in center of each square. Sprinkle topping mixture over the apples. Fold corners of each square to center and pinch edges together. Prick with fork. Place dumplings in a greased 9 x 13 inch oblong baking dish. Combine ingredients for hot syrup in saucepan. Stir over medium heat until sugar is dissolved. Remove from heat and pour over dumplings. Bake at 375 degrees for 40 minutes. Serve warm with plain or whipped cream.

Yield: 6 dumplings

Karl's Pineapple Bread Pudding

There is no better way to make use of bread that's gone dry. It takes something bland and makes it bodacious!

4 eggs slightly beaten
1/2 cup sugar
3 cups warmed milk
2 tablespoons melted butter
2 teaspoons vanilla
1/2 cup crushed pineapple with juice
2 cups soft bread crumbs
Pinch of salt

Combine eggs, sugar, and salt in a bowl. Slowly stir in warmed milk and butter. Add vanilla, pineapple and juice, bread crumbs, and pinch of salt. Mix well. Pour into greased loaf pan. Place pan in baking tray of hot water. Bake at 350 F for 1 1/4 hours. Serve with whipping cream or a light rum flavoured syrup.

Fig, Carrot and Pistachio Slaw

Ingredients:

3 tbsp lemon juice
1 tbsp sugar
1/2 tsp salt
1/4 tsp ground cumin
1/8 tsp cayenne
4 cups julienned carrot
1/2 cup sliced figs, Black Mission or Calimyrna
1 tbsp honey
1 tbsp olive oil
ground pistachio nuts

Combine all ingredients except nuts and let sit 30 minutes to 2 hours to allow flavours to incorporate. Sprinkle with nuts before serving.

Greek Salad

My good friend Theresa O’Leary gave me this simple recipe. She used to own a deli here in St. John’s. She told me this was one of their most popular salads. The recipe came from a good friend of Theresa’s who happens to be Greek. He says that this salad – without lettuce – is considered the authentic “Greek” salad.

Ingredients:
Feta cheese (in chunks, as well as crumbled)
Sweet red pepper (cut into large chunks)
Green pepper (cut into large chunks)
English cucumber (cubed)
Red onion (cut into large bits)
Pitted calamata olives
Tomato (cut into chunks)
Olive oil
Fresh lemon juice
Oregano
Salt and pepper

Method:
Toss all together and let marinate a few hours. Serve.

Broccoli Salad

A friendly employee of a local deli counter gave me this recipe for a salad I frequently buy there. I still buy it but now, when I have time, I can save myself a few pennies and make it at home!

Ingredients:

Broccoli
Bacon bits
Raisins
Purple onion
2 tbsp. sugar
2 tbsp. red wine vinegar
Miracle Whip

Method:

Chop broccoli into florets and cubed, peeled stems. Cut onion into small pieces. Mix Miracle Whip, vinegar and sugar together. Place broccoli, bacon, raisins and onion in bowl. Pour Miracle Whip mixture over and stir all together until everything is evenly coated with dressing. Chill and serve.

Grilled Potato and Artichoke Salad

Ingredients:

8 medium red potatoes, cut into 1/4 inch slices
olive oil
salt and pepper
1/2 red onion, thinly sliced
3 green onions, thinly sliced
10 Kalamata olives, pitted
6 fresh basil leaves, julienned
1 cup marinated artichoke hearts, quartered

Dressing:

1/4 cup fresh lemon juice
2 tbsp Dijon mustard
2/3 cup olive oil

Toss potatoes in oil and salt and pepper; grill over medium high heat until tender. Remove from grill and toss with remaining salad ingredients. Combine dressing ingredients and toss with salad until blended. Season to taste with salt and pepper.

Fast Tropical Salsa

Here’s a tasty summertime salsa recipe from my dietician friend, Kelly Sullivan. Kelly served this last summer on a cooking segment we did for Canada Now on CBC Television. Enjoy.

Ingredients:

½ firm, ripe mango
½ yellow pepper
½ pint cherry or grape tomatoes
1 jalapeno pepper or 1 tsp. Chopped pickled jalapenos
1 green onion, sliced
1 Tbsp. Olive oil
2 tsp. Freshly squeezed limejuice
1 tsp. Bottled chopped garlic or 1 garlic clove, minced
1/3 cup shredded fresh basil or coriander

Method:

Peel mango and slice fruit from stone. Chop into small pieces. Chop pepper into similar pieces. Slice tomatoes into 2 or 3 rounds. Core and seed jalapeno, then mince. Place mango, pepper, tomatoes, jalapeno and green onion in a bowl.
Drizzle with olive oil and limejuice. Stir in garlic and basil until evenly coated. Salsa will keep well covered and refrigerated up to 4 hours.

Makes 2 ½ cups

Nutrients per ½ cup:
52 calories
2.8g fat
6.4 g carbohydrates
1.2 g fiber
0.8g proteins

Eric Akis’s Bouillabaisse

Eric Akis is a food writer for the Victoria Times Colonist in British Columbia. His articles have appeared in the food sections of many papers across Canada, including The Telegram here in St. John’s (often right above my Dining Out column). A while ago Eric asked me to take a look at the manuscript for his book Everyone Can Cook Seafood and send him my comments. I did and the following quote from me appears on the back cover of the book:
“This book is a celebration of our oceans’ bounty, well researched and beautifully executed. Eric Akis is a home cook who knows how to write a recipe the way home cooks like. They are uncomplicated, easy to understand and make the main ingredient (seafood) the star. Bravo Eric!”
I hope you enjoy this recipe from Eric. I did.

Ingredients:

This hearty Mediterranean-style soup makes a fine and filling meal. To maximize flavour and texture, use several kinds of fish when making it, such as cod, halibut, sole and salmon.

20-24 medium shrimp
2-½ cups fish, chicken or vegetable stock
3 Tbsp. olive oil
2 garlic cloves, chopped
2 medium onions, chopped
1 14-oz. can diced tomatoes
2 Tbsp. tomato paste
½ teaspoon fennel seeds
¼ tsp. crushed chili flakes
½ tsp. saffron threads
3 strips orange peel (1/2 by 3 inches)
½ tsp. sugar
3 medium white-skinned potatoes (cut in ½ inch cubes)
1-½ lbs. boneless fish fillets, cubed
salt and freshly cracked black pepper to taste
1-1 ½ lbs. raw lobster meat, cut into small pieces (or 18-24 mussels)
12-18 baguette slices, brushed with olive oil and broiled until golden
2 Tbsp. chopped parsley

Method:

Rinse the shrimp in cold water and drain well. Peel, leaving the tip of the tail attached. Cover the shrimp and refrigerate. Place the shells in a pot with the stock. Add 3 cups of cold water. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 20 minutes. Strain and discard the shells. Set the broth aside.

Heat the oil in a large, wide pot over medium heat. Add the garlic and onion and cook until tender, about 3-4 minutes. Add the broth, diced tomatoes, tomato paste, fennel seeds, chili flakes, saffron, orange peel, sugar and potatoes. Bring to a simmer and cook for 10 minutes. Add the cubed fish and cook for 3-4 minutes more. Add the peeled shrimp and the lobster pieces and cook 5 minutes longer, until the fish and shellfish are just cooked.

Divide the baguette slices among 4-6 large, shallow soup bowls. Spoon the bouillabaisse over top, ensuring that everyone gets a mix of seafood. Sprinkle with parsley and serve immediately.

Sheilagh's Creamy Mushroom Soup

Ingredients:

1 lb fresh mushrooms
juice of 1/2 lemon
1 tbsp butter
2 tbsps green onions, minced
1/2 bay leaf
1/4 tsp thyme
2 cups whipping cream
2 cups chicken stock
1 tsp salt
1/2 tsp ground pepper
1 tsp cornstarch
1 tbsp water
1 tbsp parsley, chopped

Method:

Finely chop mushrooms and combine with lemon juice. Melt butter in large skillet. Add green onions and saute. Add mushrooms, bay leaf, thyme and cook (stirring) until liquid completely evaporates. Blend in cream, chicken, salt and pepper, and bring to a boil. Remove bay leaf. Reduce heat. Dissolve cornstarch in water and add to soup. Simmer for 10 minutes. Ladle into bowls and sprinkle with parsley. Serves 6.

Variation:

To serve 8 people add 1/2 cup chicken stock or 1 tin of mushroom soup (undiluted). For extra flavour stir in 2 tbsps vermouth.

Peanut & Celery Soup

One of the accompaniments provided at an Appreciating Sherry wine tasting sponsored by the Opimiam Society was this peanut lover’s invention. Thanks to Steve Delaney for the recipe. Enjoy!

Ingredients:

4 large celery stalks, chopped
1/2 cup crunchy peanut butter
1 tblsp margarine or butter
1 tblsp vegetable oil
1 onion, chopped
3 cups of chicken broth (or substitute your own home-made stock)
salt and pepper to taste
1/2 cup light cream (to serve)
chopped celery leaves (as garnish)

Method:

Preheat the margarine/butter and oil in a saucepan, add the celery and onion
and cook gently for 5 minutes, until the onion is soft and lightly coloured.

Add the broth/stock and bring to a boil. Reduce the heat, cover, and simmer
gently about 30 minutes, until the celery is tender.

Cool the mixture a little, then process in a blender until smooth.

Return to the rinsed-out pan, then beat in the peanut butter. Heat through
until just boiling. Taste and adjust seasonings.

To serve, ladle into bowls and drop in a tblsp of cream in each bowl.
Sprinkle the chopped celery over top and serve.

For accompanying wine you would consider an Amontillado Sherry (from Opimian
of course!) or perhaps a Gewurztraminer or even a sweet Riesling.

Cream of Potato Soup

I enjoy soups like the following on cold winter evenings.

Ingredients:
1 med. onion - chopped
2 tblsp. butter
4 large red potatoes - peeled, diced
1 cup chicken broth
1 tblsp. chopped fresh parsley
1/4 tsp. ground thyme
1/4 tsp. celery seed
salt and pepper - to taste
1 1/2 cups whole milk mixed with 2 tblsp. all-purpose flour
Potato flakes for thickening

Method:
In a 2-quart saucepan over medium heat, cook onions in butter until soft.
Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.
Stir milk/flour mixture into the saucepan. Puree half of soup in a blender; return puree to the saucepan. Simmer soup, stirring often, until thickened.

Red Bell Pepper Soup

This is smooth, warming, and comforting.

7 cups roughly chopped fresh or frozen red bell peppers
2 cups chopped yellow onion
2 1/2 cups low sodium canned chicken broth
3 1/2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

Combine peppers, onion, and broth in pot and bring to a boil. Cover and simmer until the peppers are very soft. Blend all these cooked ingredients, ( including the cooking liquid ), in food processor. Next add milk, salt, black pepper, and thyme to pot. Bring almost to a boil. Add blended red pepper mixture. Stir well with a whisk. Bring back to almost a boil and serve.

Classic French Onion Soup

My earliest memory of going to a 'fancy' restaurant, apart from a visit to a Manhattan restaurant in 1966 (a restaurant with, believe it or not, shag carpeted walls that for some bizarre reason impressed me no end) was a visit to one of three 'fancy' restaurants that existed in St. John's in the sixties. It was the Woodstock Colonial Inn. The other two were the Starboard Quarter, and the old Newfoundland Hotel Dining Room. The room at the Woodstock still looks the same today. It's in mint condition. You'd swear you were in the dining room of an old inn in Vermont or Maine. Come to think, the menu is pretty 'New England' as well. Having said that, it was in this restaurant that I discovered for the first time a classic 'French' soup...soup a l'onion. I loved it then and I love it now. Here's a recipe that stands the test of time. (By the way, you'll need some oven-proof bowls for this one)

4 or 5 large yellow onions (thinly sliced)
3 tablespoons butter
1/4 teaspoon coarse black pepper
1 tablespoon all-purpose flour
3 cans of good quality low sodium beef broth
3 cups water
1 bay leaf
salt and pepper
6 to 8 slices French bread
2 tablespoons freshly grated Parmesan cheese
1 cup grated Gruyere cheese

Put butter in large saucepan and melt over moderate heat. Add onions and ground pepper. Fry onion mixture, stirring frequently with a wooden spoon, until onions turn a nice golden brown. Sprinkle onions with flour and stir until all traces of flour disappear. Cook a minute or so longer. Don't forget to stir. Remove from heat. Gradually add beef broth, stirring constantly. Stir in bay leaf and water. Return to moderate heat and bring mixture to a boil. Reduce heat to low and cook uncovered for 30 to 40 minutes. Remove bay leaf. Add salt and pepper to taste. Pour soup into bowls on a cookie sheet. Now toast your bread slices. Float slices on top of soup. Sprinkle toast with portions of the two cheeses. Preheat broiler. Broil until cheese melts. Serve right away!

Autumn's Bounty Soup

I cooked this for Doug Letto during our CountryWide Thanksgiving Special in 2001. He and the crew liked it a lot.

1 pound cooked turkey, cubed
1 large leek, trimmed
1 cup finely chopped yellow onion
2 teaspoons chopped garlic
1/2 cup finely chopped celery
1/4 pound peeled carrots
2 tablespoons butter
8 cups fresh turkey broth
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 cups chopped cabbage
1/4 pound peeled turnip
3/4 pound peeled potato
2 cups diced tomato
2 cups chopped fresh green beans
2 cups fresh or canned corn
1 peeled parsnip

Cut the turkey meat into 1- inch cubes. Dice potato. Place potato in cold water and set aside. Dice turnip, parsnips, and carrots. Split the leek and rinse well between the leaves. Pat dry. Cut leek into a very fine dice. Heat the butter in soup pot and add the onion and garlic. Cook over medium heat until wilted. Add turnips, carrots, parsnip, potatoes, leek, and celery and cook. Stir the vegetables as they cook for about two or three minutes. Add the tomato, cabbage, green beans, and corn, and stir. Add the broth, thyme, bay leaf, salt, and pepper and bring to a boil. Cover, reduce heat to simmer for about 30 minutes or more. Finally, add chopped turkey meat and simmer 15 minutes more. Remove bay leaf and serve.

Italian Fish Stew, a.k.a. Cioppino!

Please use your own judgement about amounts. Use as much or as little as you like.
This, like most stew or soup recipes, is a very flexible recipe.

Olive oil
Carrots
Onion
Garlic
Tomato sauce
Fish stock or water
White fish
Clams
Red pepper flakes
Basil
Thyme
Parsley
Jumbo shrimp
White wine
Crab legs
Mussels

Fry carrots, onions, and garlic in oil in pot. Add remaining ingredients in the order listed above. Bring to a boil, then cover and reduce heat to simmer for about 20 minutes.

Yummy Red Clam Chowder

If you've ever been to San Francisco you may have already tasted something like this recipe. Please use your own judgement regarding amounts.

Canned or cooked clams
Clam juice, fish stock, or water
Cubed carrots
Cubed potatoes
Chopped celery
Chopped tomato
Rice
Onion
Garlic
Olive oil
Fresh parsley
Pepper
Salt
Parmesan cheese to sprinkle when serving

Fry onion and garlic in oil. Add carrots, potatoes, celery, parsley, salt, and pepper. Allow to soften for a few minutes. Add tomato, liquid, ( clam juice, stock, or water ), and rice. Allow to simmer for 20 to 25 minutes. Add clams. Simmer a few minutes more. Serve in bowls and sprinkle parmesan and parsley over top.

Krysta’s Salmon in Phylo with Hollandaise

(3-4) Skinless salmon fillets
Box of Phylo pastry sheets
Mango (thinly chopped Julienne style)
Hollandaise sauce

You will also need:
Damp Tea Towel
Wax paper/cling wrap

Rinse and pat dry salmon fillets. Let pastry sheets thaw overnight in
fridge or at room temperature for five hours. Roll out pastry sheets
flat. (Place layer of wax paper/cling wrap over top sheet of phylo, and
then damp tea towel on top to keep sheets from drying out) Place salmon
in centre of phylo sheet, and cover the salmon with several mango pieces
and a tablespoon of the Hollandaise sauce. Lift three sheets of phylo
from under the salmon. Tuck the sheets around the salmon into a square,
first the "north" and "south" ends of the phylo, and then wrap the
"east" and "west" sides underneath. Repeat for all pieces. Place on
lightly greased pan and bake at 375 for approx 15-18 minutes or until
phylo is lightly browned. Serve immediately with hollandaise sauce over
top. Enjoy!

Hollandaise Sauce:

2 slightly beaten egg yolks
2-3 tbsp. lemon juice
1/4 lb. butter
1/8 tsp. cayenne pepper
1/4 tsp. oregano seasoning

Hollandaise Sauce: Place ingredients in saucepan. Cook over low heat, stirring constantly until butter melts and sauce becomes slightly thickened.

Pauline’s Fish Chowder

Ingredients:
1-pound fresh or frozen cod, cubed
2-dozen bay scallops
2-dozen shelled tiger shrimp
1-dozen tiny cubes of salt meat (not soaked)
2 cups cubed potatoes
2 onions, sliced
6 cloves garlic, chopped
½ teaspoon pepper
1dozen small button mushrooms, sliced
2 tins cream of mushroom soup
2 quarts water

Method:
Add water, cod, onions, garlic, salt meat and pepper to soup pot and bring to a slow boil. Cook until the cod has liquefied. Add potatoes and continue cooking for 15 minutes. Next add mushroom soup and fresh mushrooms. Stir until blended well. Bring back to a slow boil. Finally, add scallops and shrimp. Stir. Cook for another 10 minutes. Serve with fresh homemade rolls! Yum!

Salmon and Asparagus Roll-ups

2 cans good quality pink salmon
8 oz. cream cheese
1/8 teaspoon liquid smoke
1/3 cup mayonnaise
1 teaspoon dry mustard
1 can asparagus
Plain soft tortilla shells

Put all ingredients, except salmon, in food processor. Mix. Now add drained salmon. Mix again. Spread mixture evenly across tortilla shells. Line up two of the asparagus spears at the very edge of the tortilla and carefully roll it up as you would a cigar. Slice into pieces at an angle and serve as a treat with drinks, or as an appetizer.

Debbie's German Red Cabbage

My Canada Now buddy, Debbie Cooper, gave me this one. It's a goody!

1 head red cabbage
1 1/2 tangy apples
1/2 small yellow onion
White vinegar
Brown sugar
Powdered cloves
Salt
Water

Chop the cabbage in long shreds. Cube apple. Finely chop onion. Add just enough water to cook cabbage, apple, and onion. Add other ingredients to taste. ( Go easy on the powdered cloves. This will get stonger as it's heated. ) Continue to cook a short while. Don't let it get mushy. This is great made earlier and then heated shortly before serving. It goes well with roast lamb.

Alu Bhaji (Potato Curry)

I'm happy that St. John's enjoys great cultural diversity these days. We now have people living in our community from many different countries. Recently I met Alka Mawal, a scientist originally from India who moved here a few years ago after finishing a research project in New York. Alka is a fine cook. I've had the privelage of spending some time in her kitchen where she shared with me her recipe for Alu Bhaji, a delicious Indian potato curry. I hope you like it!

4 Medium size Potatoes
2 table spoon cooking oil
Half tea spoon mustard seeds
One finely chopped onion
Pinch of garlic powder
Quarter tea spoon turmeric (haldi)
2 Tea spoon coriander Powder (dhania powder)
Half tea spoon dried mango powder (amchoor/khatai)
Half tea spoon Garam masala
3/4rth tea spoon salt.
Finely cut green chillies
Finely cut ginger
Red chilli powder
Finely chopped fresh coriander leaves

Peel off the skin from potatoes and wash them nicely. Cut into small pieces.
Heat the oil and add mustard seeds. Add a pinch of garlic powder. Wait
till mustard seeds start to sprout. Add finely chopped onion, green chilli
and ginger and fry it till onion turns brown. Turn heat to medium and add
turmeric powder, coriander powder, salt and red chilli powder (according to
taste) and mix well. Add pieces of potatoes and mix well. Cover the pan.
On medium to low heat cook the potatoes, till they are tender. Keep mixing
them in between to avoid burning. In the end add Garam masala and dried
mango powder. Mix well and cook for another five minutes. Spread finely
chopped coriander leaves on the potatoes and serve.

Caribou with Port and Partridgeberries

The people who publish the outdoors magazine, Newfoundland Sportsman, kindly gave me a copy of their Fish and Game Cookbook. It's not often a game cookbook crosses my desk, so I was very interested to see what it offered. In it I found some very good recipes for moose, rabbit, game birds, fish, and ( yum, yum ) caribou! Caribou is one of my favorite game meats. I was also pleased to find a caribou recipe by my friend Bob Arniel, of Chef to Go!. This recipe features, very appropriately, a wild provincial berry. Partridgeberries, or red berries, as they're called in Labrador, are an excellent choice to flavour a dish of wild game. The berries and the port really give this meat lover's dish a wonderful flavour. I know you'll love it!

500 g Caribou roast ( from hind quarter or rib )
500 ml Red wine or fruit wine
500 g Partridgeberries
2 tbsp. Oil
100 ml Port wine
Reserved marinade
200 ml 35% whipping cream
Salt and freshly ground white pepper
100 ml Fresh partridgeberries for garnish

Marinate overnight. Remove caribou and cut into 1/2-inch medallions against the grain of the meat. Heat the oil over high heat until smoking, add the caribou medallions and brown on one side for a minute, then turn and brown on the other. Reduce heat to medium.
When medallions are rare, remove from pan and reserve. Deglaze the pan with the port wine, scraping up any browned bits.
Add reserved marinade and cook until sauce thickens slightly, return the caribou to the sauce and cook until desired degree of doneness is reached.
Serve with potatoes and vegetables and garnish with partridgeberries.

Roary's Moose Stroganoff with Dill

A few years back I attended a seminar on the cooking of game. The instructor was a young thirty-year-old chef from Highlands on the west coast of Newfoundland, named, Roary MacPherson. I was impressed by his obvious knowledge of the subject and his ability to communicate. Later I learned about his quick rise to the heights of chefdom and was even more impressed. Roary learned to cook at the College of the North Atlantic in St. John's, Newfoundland. Later he earned a coveted Chef-de-Cuisine certification at the Alberta Institute of Technology. He has worked as the executive sous-chef at the Delta Lodge in Kananaskis, as the executive chef at the Fairmont Macdonald Hotel in Edmonton, and now, I am happy to say, he is back home as the executive chef of the Fairmont Newfoundland Hotel. Recently, I tasted his Moose Stroganoff with Dill. The recipe for this dish follows, and take my word for it, moose never tasted so good.

1 1/2 pounds moose steak or moose sirloin, 1/2 inch thick
4 tablespoons butter
1/2 pound mushrooms, sliced
1 medium onion, diced
2 cups beef stock
2 sliced dill pickles
1 cup sour cream
1 tablespoon white vinegar
3 tablespoons white wine
1 teaspoon dill weed
1 pound egg noodles
3 tablespoons butter
3 teaspoons paprika

Cut moose meat in strips, then toss in paprika. Sear moose strips in pan with hot butter. Take out meat. Add onions and mushrooms, cooking until onion is translucent. Add seared meat, then stock, white wine, and vinegar. Simmer for 10 to 15 minutes on medium heat. Add remaining ingredients, except the sour cream and noodles. Season to taste. Finally, serve in a pasta bowl with some cooked, buttered noodles, and top with a dollop of sour cream.

Yvonne Jones' Hunters Delight

(Caribou or Moose)

Cut meat in cubes, brown in heavy skillet using Olive oil or Peanut oil.

Remove and place in casserole dish. Sprinkle with 2 tbsp of cooking sherry. Lay aside and make sauce.

Sauce:

5 med onions sliced
12 large mushrooms quartered
1 tsp Heinz 57
1 tsp tomato paste
3 tbsp flour
1 cup beef consume
1 cup of red wine
1 bay leaf
½ tsp thyme
¼ tsp marjoram
2 tbsp chopped parsley (for garnish only)

Sautee onions and mushrooms use a little oil. Add Heinz 57, tomatoes paste, flour, beef consume, red wine and spices. Bring to a boil. Pour over meat and bake on 300 degree for approx 2 hours.

Karl's Famous Braised Moose in Beer

I came up with this recipe many years ago and it never fails to impress!

3 pounds moose meat
6 tablespoons canola oil
Salt and pepper
1 pound thinly sliced yellow onions
2 tablespoons flour
2 1/2 cups strong beer, like Molson Export
1/2 cup canned beef broth
1 tablespoon white vinegar
1 teaspoon brown sugar
1 teaspoon thyme
2 tablespoons chopped parsley
1/2 cup chopped celery
1 bay leaf

Cut the moose into generous bite-sized pieces and season lightly with salt and pepper. Heat oil in fry pan over moderately high heat. Brown the moose pieces a few at a time in the hot oil. ( It is important not to put too much moose in the fry pan at once. If you do, the moose will boil and not brown! ) Take moose out and set aside. Reduce heat to moderate. Fry onions until browned. Now layer the moose and onion in a heavy casserole dish with a lid. Pour the beer into the fry pan and scrape up all the browned bits as the beer heats. Mix the broth and flour together with a whisk and slowly add to the pan. Stir as you do this and watch the whole thing slowly thicken. Add vinegar, sugar, more pepper, thyme, parsley, celery, bay leaf and stir. Pour this mixture over the moose and onions resting in casserole dish. Cover and pop in the oven at 325 F for 1 1/2 hours. Serve with rice or potatoes.

Moose Biscuit Roll

Virginia Budgell of Northwest River, Labrador became a popular winner of our Canada Now 2003 Moose Recipe Contest with this simple and unassuming recipe for Moose Biscuit. It contains basic ground moose with surprisingly little seasoning but it wowed all the judges. Try it. You'll know what I mean. Thanks Virginia!

2 cups of minced moose meat
1 medium diced onion
1/2 teaspoon salt
1/2 cup thick gravy

Cook moose meat with onion and salt until meat is tender. When cooked, thicken with a mixture of flour and water. Set aside.

Biscuit Dough

2 cups flour
1/2 teaspoon salt
4 tablespoons butter
4 teaspoons baking powder
3/4 to 1 cup milk

Cut butter into dry ingredients. Add milk. Roll dough out to 1/4 inch thickness. Spread the above meat mixture over dough and roll into a log. Seal edges and make a few slashes on the top with a knife. Bake at 400 degrees for 30 minutes. This goes with just about any side dish.

Spiced Moose with Rice Pilaf

Bob and Judy Kelly of Gander made the Canada Now 2003 Moose Recipe Contest winner's circle with this recipe for Spiced Moose. It contains several types of seasoning, but the essential game flavour of the moose still comes through. Congratulations both!

SPICED MOOSE

1 ½ - 2 pounds of moose (any cut)
4 tbls soya sauce
2 tbls oil
2 tbls brown sugar
1 tsp grated fresh ginger
a dash of pepper
½ tsp honey 2 cloves of garlic
1-2 green onions chopped fine
1 tbls cherry brandy (optional)

Cut moose paper thin while partly frozen.
Pieces should be no longer than 2 -3 inches in length.
Set meat aside and combine the remaining ingredients to make a marinade.
Pour the marinade over the meat and refrigerate from 4 to 24 hours
(Large zip lock bags are convenient for this purpose)
Drain the meat and set the marinade aside, before frying it in oil. Fry
small
amounts of meat at a time being careful to continue to drain the pan if it
gets too moist.
When all the meat is fried, add the marinade and continue cooking for 10
minutes.
Serve over rice or as a hors d'ouvres.

RICE PILAF

1 cup long grained converted rice
1 tbls butter
1 tbls onions chopped finely
1½ cups of chicken stock
½ tsp chervil
a pinch of thyme
1 bay leaf
a pinch of salt (optional)
¼ tsp fresh pepper

Preheat oven to 350 degrees.
Rinse rice under running cold water for 2-3 minutes, then set aside.
In a medium heavy casserole dish melt butter until it foams.
Add and cook onions for 2-3 minutes stirring frequently to prevent browning.
Pour in the chicken stock and add the spices, then bring this liquid to a
boil.
Add the rice, stir and cover. Place in the oven for 25-30 minutes.

Moose Wellington

Don and Hazel Clarke of St. John's submitted this winning recipe to our 2003 Canada Now Moose Recipe Contest. I think it's a fabulous dish for an elegant dinner party. It takes time, but is well worth the effort!

To Prepare in Advance (May be done the day before serving):
Moose Tenderloin
Forcemeat
Pastry

Then:
Roll out three-fourths of the pastry into an 18 inch square or the size necessary to enclose the tenderloin. Place moose tenderloin near one edge of the pastry and cover it with the forcemeat. Moisten the pastry edges with water. Lift pastry up and over the moose and overlap it under the meat; seal the edges and ends, enclosing the meat. Brush pastry with Egg white, lightly beaten. Transfer the pastry-encased meat to an ungreased baking sheet. Roll out remaining pastry and cut into small shapes, using small cookie cutters. ( Or find appropriate pictures on the Internet or elsewhere that can be used to make patterns for decorating the top of the pastry). Arrange shapes on top of pastry and brush with beaten egg white.
Bake at 425EF for 40 min., or until pastry is golden brown. Transfer with two wide spatulas to a large heated serving platter.

Serving suggestions: Serve with parsley buttered potatoes; carrots tossed with butter, brown sugar and tarragon; and a green vegetable of your choice. A rich red wine such as Masi Amaroni would be great for a very special occasion. There are plenty of less expensive red wines that are also very suitable.

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Component Recipes

Moose Tenderloin ( Adjust recipe to size of your tenderloin)
Place in a shallow roasting pan a 5-6 lb. whole moose tenderloin.
Rub meat with cut surfaces of 1-2 garlic cloves.
Sprinkle with salt and pepper.
Insert a meat thermometer into centre of meat.
Cover top with 4 slices of fat back pork or moose suet
Roast in a 425EF oven 1 hr. or until meat thermometer registers 140EF for rare. Cool meat slightly. Remove fat; wrap moose and chill.

Forcemeat
Clean, chop and set aside
1/4 lb. fresh mushrooms (Chanterelle from the Newfoundland woods, if possible)
Heat in a saucepan
1/4 cup butter or margarine ( preferably butter)
Add and cook to tenderize onion and toast nuts
1/4 cup chopped onion
½ cup finely chopped filberts or hazelnuts
Stir in mushrooms and
1/4 cup cognac ( Don't be tempted to use more as the flavour becomes too strong.)
Cook, stirring occasionally, 5-10 min. Over medium heat.
Beat lightly in a large bowl
1 egg
Beat in
1/4 cup heavy cream
Add a mixture of
1 tsp salt
1/8 tsp pepper
1/4 tsp each of basil, thyme and rosemary leaves (or comparable fresh herbs)
1/8 tsp allspice
Add and mix lightly but thoroughly the mushroom mixture and
½ lb ground pork
½ lb ground veal
Cover and chill.

( This forcemeat recipe is delicious and can also be made into cocktail meatballs)

Pastry
Mix in a large bowl
4 cups all purpose flour
1 tsp. salt
Cut in with pastry blender or 2 knives until particles are small pea size
1 cup chilled butter or margarine, cut into 1/2-in. pieces (preferably butter)
2/3 cup chilled all-vegetable shortening
Sprinkle over flour mixture (not all at once)
10 tablespoons cold water (approximately)
Work quickly, tossing with a fork until a ball is formed. For easier rolling, lightly press dough into a flat disk before wrapping in floured wax paper. Chill.

Buddy Wasisname Brunch pancake menu

List of ingredients:

1 Litre of Buttermilk
2 eggs
Good Cooking oil - Grapeseed or Olive oil
½ cup rolled oats - quick oats
2 Tsp. Poppy seeds
1/3 cup Spelt Flour
1/3 corn flour
½ cup white flour
1/3 cup of wheat Bran
1/3 cup of oat bran
1/4 cup of ground seed mixture - Flax and pumpkin seeds with Pecans and cashews
2 Tbsp. Flaky brewers yeast - Auntie Craes or Dominion specialty foods
Salt
Sugar
Baking Powder
baking Soda
Maple Syrup
Smoked Salmon - "Presidents Choice" brand BC salmon
4 medium tomatoes
Grated Parmesan cheese
Good Yoghurt - "Mediterranean" brand - Manna Bakery or Dominion Store specialty foods
1 large apple
1 Grapefruit
Orange juice - lots of pulp or freshly squeezed
King Cole Orange Pekoe loose tea

Combine dry and wet ingredients separately:

Preheat two pans (Multi layered stainless steel, or cast iron) to medium heat - pans should not burn cooking oil, but water drops should spatter and jump. Have them ready for when the ingredients are combined.

Prepare wet first:

In a bowl mix thoroughly:
1 ½ c. buttermilk (soured milk will do, but buttermilk is the best flavour)
1 c. water
2 eggs
1 tbsp. good cooking oil
½ c. rolled oats (the quick oats variety is better)
2 tbsp. poppy seeds

Allow this to stand while preparing the following dry ingredients:

Combine (whisk):
1/3 c. spelt, or triticale, or buckwheat or rice flour - choose one and go with that. The flavour of the pancake will rest partly on this choice.
1/3 c. corn flour
½ c. white gluten flour (necessary for final integrity)
1/3 c. wheat bran
1/4 c. oat bran
1/4 c. ground seed mixture - flax, pumpkin, sunflower, or even various nuts. I like flax and pumpkin seed with ground pecans and cashews. Flavour is decided here too.
2 tbsp. Brewers yeast - great for flavour, wonderful addition. Look for the flaky kind.
½ tsp. Salt
2 tsp. Baking powder
½ tsp baking soda
1 tbsp. White sugar (don't avoid this - necessary to offset some of the strong bitters in the buttermilk).

Combine all in a large mixing bowl - quickly and thoroughly.

Using a ladle - drop measured amounts of the batter - one cake in the center of each pan in a good cooking oil - grape seed oil has the best heat resistance before it burns; olive oil is good as well. When pancake bubbles through - flip or turn it over - don't leave it long enough to burn, looking for golden colour. One of the tricks is to ensure that the oil makes the edges slightly crispy - texture is important.

This recipe makes about a dozen cakes - 6" round each. .
For the segment, I prepared the following foods to make a Brunch meal:

Smoked Salmon - on the side
Baked tomatoes, halved and sprinkled with Parmesan Cheese
Good yoghurt - I prefer the Mediterranean Brand with 10% milk fat and no flavouring
Apple wedges and grapefruit wedges

For beverages - Orange juice - lots of pulp - preferably freshly squeezed
And good loose tea, brewed in a pot to finish.

Mary Walsh's Country Pesto

Ingredients:

Angel hair Pasta
Fresh Basil (lots of it)
Tomatoes
Fresh Parmesan
Garlic
Extra Virgin Olive Oil
Pine Nuts

Instructions:

Basil needs to be chopped coarsely, throw it in a bowl. Chop about a pound of tomatoes into eights. Toss them in the bowl on top of the basil. Take about 10 - 16 cloves of garlic, according to your taste, chop coarsely and throw into the bowl. Toast a pan of pine nuts and throw them into the bowl. Pour extra virgin olive oil over the ingredients. Grate lots of fresh Parmesan; throw it into the bowl, mix and let sit on the counter for three to four hours before dinner. Cook pasta, drain and throw on top of mixed ingredients. Serve with more fresh Parmesan if you want, and freshly ground pepper. You can serve it with meat if
you want, but I always have it by itself.

Colleen's Turkey Pasta

Ingredients:

1 tbsp chopped garlic
2 tbsp extra virgin olive oil
1/2 cup onion
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 cup sliced button mushrooms
2 cups chopped white turkey meat
juice of 1/4 fresh lemon
3/4 cup freshly grated Parmesan cheese
1 cup uncooked penne pasta
1 tsp rosemary leaves
salt and pepper to taste

Method:

Cook pasta as per box instructions. Set aside. Heat oil in fry pan and add onion and garlic. When onion has softened add peppers, mushrooms and rosemary. Fry until peppers have softened. Stir often. Add turkey and heat through. Drain pasta. In large bowl toss pasta with fry pan ingredients, some salt and pepper to taste, Parmesan and lemon juice. Serve immediately.

Excellent Rabbit Pie

If you like rabbit, this recipe is a real treat. Especially with a nice bottle of red wine!

Filling

2 rabbits
1/2 cup flour
1/2 cup diced salt pork or bacon
1/2 cup chopped celery
2 chopped onions
Salt and pepper to taste
3 cups water ( approximately )
3 diced carrots
1 diced parsnip
1 cup diced turnip

Pastry

3 cups flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups butter
1/2 to 1 cup milk

Filling Method

Heat oven to 325 F. Section rabbits into pieces. Rinse and dry them thoroughly. Toss rabbit pieces in flour. In a skillet heat pork or bacon until rendered and crisp. Brown rabbit pieces in the fat. Transfer meat to an ovenproof dish. Add celery, onion, salt, pepper, and enough water to just cover the rabbit. Cover and bake at 325 F for 1 1/2 hours, or until meat is tender. Take rabbit out of casserole and remove meat from bones. Cut into bite-sized pieces and return to oven dish. Stir in carrot, parsnip, and turnip and cook until vegetables are tender, ( about 30 minutes ). If sauce is not thick enough, slowly stir in a little flour, ( mixed to a smooth paste in cold water ). Cook until thickened. A few drops of gravy browning may be added. Cover casserole with pastry. Bake in 425 F oven for 20 to 30 minutes or until golden brown.

Pastry Method

Sift together flour, baking powder, and salt. Work butter into flour with two knives, until mixture is crumbly. Mix in milk lightly with knife until dough forms a soft moist ball. Roll out on floured board until it fits baking dish.

Roast Duck with Orange Sauce a la Danny Kaye

Before you try this recipe please take a few minutes to read the column I wrote about Danny Kaye in the Rant section of this website. I think it might give you a greater appreciation for the recipe and the extraordinary man who created it. I love duck, and it does not get any better than this.

Ingredients:

1 five pound duckling
1 celery stalk, chopped fine
anise oil
1 small onion, chopped fine

Stuffing:

8 oz. crushed pineapple, drained
3 cups cooked white rice
3 or 4 drops of anise oil
1/2 pound sausage

Method:

Wash duckling, and wipe dry. Rub inside and out with anise oil. Let stand for 1 hour. Steam or cook rice until tender. Fry sausage, celery, and onion until onion is golden. Drain off excess grease. Add sausage mixture to rice. Drain pineapple. Add pineapple and anise drops to rice. Stuff duck with rice mixture and fasten with skewers. Roast at 350 degrees for 2 and 1/2 hours, or until tender.

Orange Sauce

Ingredients:

1/2 cup brown sugar
1 tbsp cornstarch
1 cup orange juice
1 tbsp orange rind, grated
juice of 1 lemon
2 tbsp orange liqueur (optional)

Method:

In a bowl, mix together the brown sugar and cornstarch. In a saucepan, place the mixture together with the orange juice, orange rind, lemon jui