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.

Baked Canadian Brie with Partridgeberries
As prepared on One Chef One Critic
Serves 4

Ingredients:
2 baby Brie
8 sheets of phyllo pastry
Clarified butter for brushing
1-cup partridgeberries
Half-cup blueberries
Half-cup bakeapples
Half-cup pure maple syrup
Baby greens for salad
Extra virgin olive oil
Salt and pepper
Balsamic vinegar

Method:
Preheat oven to 350 degrees. Cut baby Brie in half. Lay out 2 buttered sheets of phyllo (one atop the other). Place half of a Brie in the middle of the pastry and top with one quarter of the partridgeberries. Bring in each of the corners and twist to form a purse. Repeat the process until all of the Brie is used. Place purses on a baking sheet and bake for 15 minutes or until golden brown. Be careful not to burn the pastry.

Toss seasonal greens in balsamic vinegar and olive oil. Season to taste. When purses are ready place on top of individual salad servings and drizzle with maple syrup. Garnish with blueberries and bakeapples. Bon appetit!

Chicken Stroganoff

Ingredients:

Boneless skinless chicken breasts: 4
Fresh mushrooms: 1 lb
Onion: 1 medium
Butter: 3 tbsp
Olive oil: 2 tbsp
Lemon juice: 4 tbsp
Paprika: 2 tsp
Garlic: 1 clove
Chicken bouillon: 2 packets
Broad egg noodles: 1 Pkg
35% cream: 1 1/2 cup
White wine: Half cup
Nutmeg: 1/4 tsp
Pepper
Salt
Parsley: 3Tbs

Method:
1. Cut the chicken breast into half inch slices.

2. Slice the onion, mince the garlic and add to the chicken pieces. Add the lemon juice, paprika, salt, and pepper and let marinate.

3. Melt the butter with olive oil and then add the chicken. Sauté until chicken is almost cooked.

4. Add the sliced mushrooms and sauté until golden brown.

5. Add white wine.

6. Add 35% cream and chicken bouillon and reduce to a sauce like constancy.

7. Serve on top of cooked broad egg noodles tossed in freshly chopped parsley.

Steelhead Trout Cakes

This is a One Chef One Critic recipe that Chef Steve Watson prepared on the show for none other than Rex Goudie. I managed to pressure poor Rex into singing karaoke with me during his appearance. The fish cakes were his reward. He loved them.

Ingredients:
750 g cooked steelhead or salmon, flaked
1/2 finely chopped onion
1 finely chopped dill pickle
750 g potato, coarsely chopped
25 ml mayo
5 ml mustard
5 ml chopped parsley
Salt and pepper to taste
2 chopped hard cooked eggs
Coating for fishcakes
2 eggs
15 ml Central Dairies 2% milk
Seasoned flour
125 ml clarified Spyglass butter

Method:
Mix trout and potato with all other ingredients. Form into 8 rounded and slightly flattened portions. Heat butter in a skillet. Lightly flour fish cakes and dip into egg coating (eggs beaten with one tablespoon of milk) and pan fry until golden brown on each side (and thoroughly heated). Serve with a lemon wedge garnish and salsa sauce on the side.

Curried Shrimp-Stuffed Papaya

Here’s another recipe from my friend in British Columbia, food writer Eric Akis. It comes from Everyone Can Cook Midweek Meals, one in the series of Everyone Can Cook publications that Eric has been developing for a few years now. He says of this tasty lunch recipe, “This may sound a bit decadent for lunch, but it costs about the same as a fast food burger meal and is much more nutritious. It also tastes simply divine.”

Ingredients:
½ cup cooked salad shrimp, patted dry
1 or 2 Tbsp mayonnaise
¼ tsp curry powder
1 Tbsp finely chopped red bell pepper
1 Tbsp finely chopped celery
1 green onion, finely chopped
Salt to taste
½ small to medium ripe papaya, seeds removed
2 lime wedges

Method:
Place the shrimp, mayonnaise, curry powder, bell pepper, celery, green onion and salt in a bowl and mix to combine. Fill the cavity of the papaya with the shrimp mixture. Place the lime wedges on top, wrap and chill until lunchtime. Squeeze the lime over the shrimp just before eating.

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.

********************************************************************************

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 juice, and the orange liqueur, if desired. Stir well and bring the mixture to a boil. Reduce to a simmer, stirring constantly until the mixture loses its cloudiness and thickens slightly. Pour the warm orange sauce into a gravy bowl and pass around.

Gordon Pinsent's Tarragon Chicken

Gordon Pinsent, the renowned Canadian actor gave me this recipe. It is a favorite of Gordon's and his equally talented actor wife, Charmion King. I first met Gordon in 1974 when I had a very tiny part in The Music Man, in which he starred as the con man, Professor Harold Hill. I have been a devoted fan of this man since I first saw him on shows like The Forest Rangers and Quentin Durgens, M.P.. You see, he was the first Newfoundlander I knew of to 'make it' in showbiz, and that made him a bonifide hero in my eyes. He still is, but not only for me. Gordon has thousands of fans all over the country. This recipe, like its contributor, is a classic I know you'll enjoy!

2 boneless, skinless chicken breasts
1 cup sliced mushrooms
2 minced garlic cloves
3 tablespoons olive oil
2 tablespoons fresh tarragon
salt, pepper
lemon slices (for garnish)
1 cup white wine (or chicken stock, or mix of both)

Cook chicken breasts with minced garlic, then add the chopped tarragon. Add oil to a pan and bring to medium-high heat. Add chicken breasts and fry for three minutes, searing the ouside. Lower heat. Add wine or stock, or a mixture of both. Before covering add sliced mushroms, salt and pepper. Cover and cook on low heat until done through, about 10 to 15 minutes. Garnish with lemons.

Braised Chicken in Sauterne

This is an easy dinner party recipe. I've made it for years and I still love it.

3 pounds skinless chicken thighs
2 tablespoons olive oil
5 small sliced onions
4 or 5 cubed carrots
1 clove crushed garlic
2 or 3 tablespoons fresh parsley
1/2 teaspoon dried thyme
1 small container of sliced button mushrooms
2 cups sauterne wine, (or medium white wine)
2 or 3 branches of finely chopped celery
1 bay leaf

In fry pan, brown chicken in hot olive oil. Season with salt and pepper and place in a 2 quart casserole dish. Add remaining ingredients except bay leaf. Heat, scraping up all the browned bits. Pour over chicken. Tuck in bay leaf. Cover and bake at 350 F for 1 1/4 hours. Remove bay leaf and serve with mashed potatoes and plenty of bread to sop up juices.

Pan Roasted Chicken with Cream Sauce

This is comfort food. I make this when I'm in a hurry.
Use your own judgement on the amounts.

Boneless, skinless chicken breasts
Canola oil
Onion
Shallots
Garlic
Salt and pepper
Half and half cream

In frying pan with lid, brown onions, shallots, and garlic in hot oil. Push to side of pan and add chicken breasts. Season with salt and pepper. Brown on both sides. Reduce heat to low and cover. Cook for 15 minutes. Remove chicken and add cream to pan, stirring up onion, shallots, and browned bits. Heat until it starts to thicken. Serve sauce over chicken

Karl's Stove-Top Chicken and Peppers

Think of the Basques region of France when you enjoy this dish, or Spain.

5 or 6 skinned chicken pieces
1 sliced red bell pepper
1 sliced green bell pepper
1 sliced onion
2 sliced garlic cloves
1 large can of diced tomato
1 teaspoon dried thyme
2 tablespoons fresh parsley
1 teaspoon sweet paprika
1/4 teaspoon red pepper flakes
Few pinches of salt and pepper
1 tablespoon canola oil
1 bay leaf

In a large fry pan, soften onion and garlic in oil. Add dash of salt to bring out natural oils in onion. Add chicken and continue frying for a few minutes. Keep turning chicken. Season with pepper. Add bell peppers and continue frying at same heat for another few minutes. Add tomatoes with juice, thyme, parsley, paprika, red pepper flakes, and bay leaf. Stir, as best you can, all the contents of pan. Cover and reduce heat to low. Simmer for 1 1/4 hours. Serve with steamed rice, potato, or noodles.

Andy’s Curried Chicken

We share the same surname but the current Mayor of St. John’s and yours truly are not related. However, I have known Andy Wells personally since I was about ten. He is a family friend. The first impression I had of Andy all those years ago was that he loved food, almost as much as I did.
Thankfully, he still does and has actually become a pretty good cook. I was happy to have him as my first guest on Who’s Cooking at Karl’s? - my weekly celebrity-cooking feature on CBC’s Here & Now. This is a great curry recipe that the mayor adapted from one by the late, great French chef, Pierre Franey.

Ingredients:
1 3 lb. chicken, cut into pieces
2 cups of mixed vegetables, including onions, mushrooms, green pepper and carrots
Handful raisins
Handful whole almonds
1 cup chopped apple
1 cup sliced banana
Salt and pepper to taste
1 tsp. garlic - or more
1 bay leaf
2 tbsp. curry powder
2 tbsp. tomato paste
1½ cups chicken broth
½ cup low fat yogurt
Cornstarch and water - if needed

Method:
Place chicken pieces in pot. Salt and pepper the chicken. Cook until chicken is golden brown. Add vegetables. Add curry powder and bay. After a few minutes add tomato paste. Then add broth thickened with the yogurt. Cook about 35 minutes. Add bananas, apples, raisins and almonds. Continue cooking for another 10 minutes. If more thickening is required add a little cornstarch mixed with water.
Serve over rice.

Microwave Curried Chicken

Believe it or not, this recipe works!

1/2 cup shredded coconut
1 cup boiling water
1 cup sliced onion
1 clove garlic, chopped
2 tablespoons cornstarch
1 or 2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon powdered ginger
3 pounds chicken pieces
2 granny smith apples, sliced
2 cups frozen lima or green beans
1 cup raisins
1 tomato, cut in wedges

In a small bowl, soak coconut in boiling water for 5 minutes. Drain, reserving liquid and coconut. In a 3 quart round, shallow, microwave-safe dish, combine liquid, onion, and garlic. Microwave on high, uncovered for 1 minute. Stir and microwave 1 minute longer. Remove from oven. Stir in cornstarch, curry powder, salt, and ginger. Arrange chicken in casserole with meatier parts towards the edge. Spoon the sauce over the chicken. Cover with waxed paper and microwave on high for 10 minutes. Turn casserole one half turn. Add apples, beans, raisins, tomato, and reserved coconut. Spoon sauce from bottom of dish over all. Cover and microwave on high for 10 minutes. Let stand 3 minutes before serving. This dish should serve about 6 people.

Nancy Riche’s Crunchy Chicken

Nancy Riche is one of Newfoundland and Labrador’s strongest voices in defending the rights of ordinary people. She is a respected labour and political leader and a staunch defender of women’s rights. It was fun meeting her on Who’s Cooking at Karl’s on Here & Now. She joked that I had managed to get her back in the kitchen after years of fighting like hell to get women out of there! I don’t think she’s slowed down a bit, despite her battle with diabetes. What follows is a diabetic recipe she swears by and I must confess, I liked it too.

Ingredients:
5 cloves of crushed garlic
1 tbsp. limejuice
2 tbsp. low salt soy sauce
½ tsp. black pepper
4 skinless, bone-in chicken breast or thighs
8 oz. fat free plain yogurt
½ cup all purpose flour
½ tsp. garlic powder
2 tbsp. fat free milk
1 ½ cup dried bread crumbs

Method:
Preheat oven to 375°. Mix the garlic, lime juice, 1 tablespoon of the soy sauce, and 1/4 teaspoon of the pepper. Rub the sauce into the chicken, and refrigerate for 30 minutes. In a dish, combine the yogurt, flour, garlic powder, milk, and the remaining 1/4-teaspoon of pepper. Spread the breadcrumbs on waxed paper. Dredge the chicken in the yogurt mixture, and then press it into the breadcrumbs on all sides. Place on the rack of a roasting pan, and coat the chicken generously with cooking spray. Bake for 45 minutes or until a thermometer inserted in the thickest portion registers 170° and the juices run clear. Makes 4 servings

Roast Chicken with Herbs on the BBQ

I got this recipe from a jovial chef in St. John's named Dean Byrne. He can prepare haute cuisine with the best of them, but I think he really shines preparing the simplest of dishes. That's where you separate the good cooks from the 'not-so-good' ones. Someone once said, "See how well he or she fries an egg. The good ones will always prepare it as if it were the most expensive ingredient on earth!" Well, that's how Dean works. His recipe is simple but it's going to be the best whole roast chicken you've ever tasted...

1 - 3 to 4 lb. chicken
butcher's twine
chopped fresh herbs (thyme, basil, tarragon, etc.)
extra virgin olive oil
salt and pepper
1 onion, chopped
2 carrots, chopped
1 celery stick, chopped
3 bay leaves
fresh thyme
parsley stalks
water
2 inch deep roasting pan, sized to fit on top of barbecue coals

Brush chicken with olive oil. Season well with salt and pepper and chopped fresh herbs inside and out. Truss chicken. Add some fresh herbs and olive oil together, mix and use for basting. Take 2 inch pan and put on top of coals. Put carrots, onion, celery, bay leaves, thyme and parsley in the water. Place cooking grill back in place (over the pan). Place chicken on grill over the water bath. Close cover on medium to high heat. Rotate every 15-20 minutes, basting with herb mix until done. Usually takes about 1 to 1½ hours to cook fully. Take off grill, cut into quarters, and serve.

Brisbane Pork & Pears

Mary Van Thiel gave this recipe to me. I love pork chops but especially when they are cooked with fruit. Pork, more than any other meat, marries well with the sweetness of fruit. In this case, pears are a perfect choice. Enjoy the recipe!

For 3-4 people you need:
3-4 Pork chops
Seasoning
1tbsp butter
1 med. can pear halves
1-2 tsp dried marjoram
Squeeze lemon juice

Melt butter in pan. Season chops; fry in butter until golden brown. Remove chops from pan and place in casserole dish. Leave about 1tbsp fat in pan. Drain the pears and keep the juice. Fry the pears in hot fat until golden brown. Transfer to dish with chops. Add the pear syrup to the pan, together with the marjoram and stir well. Bring to a boil and cook for a few minutes until the liquid has reduced. Add a squeeze of lemon juice and season to taste. Pour the hot sauce over the pears and chops. Cook for 30 minutes at 350 F. Serve with rice and green vegetables.

Bob's BBQ Marinated Pork Tenderloin

My friend Bob Arniel is a very fine chef. He and his wife Judith run a catering and cooking school business in St. John's called Chef to Go. I have had the pleasure of tasting Bob's exceptional food on many memorable occasions. That's why I insisted he let me share this recipe with you. I know you'll love it!

Yield: 6 servings
Ingredients:
A: 2 375g pork tenderloins
B: 75 ml soy sauce
50 ml canola oil
50 ml madeira
50 ml ketchup
10 ml white wine vinegar
2 green onions, chopped
1 clove garlic, minced
15 ml minced ginger root
salt & pepper

Method:
1. Tuck ends under pork tenderloins and tie with a string.
2. Whisk together B, and marinate tenderloins 30 minutes at room temperature, or 2 - 4 hours refrigerated.
3. Measure out 50 ml of the marinade for brushing; pour the remainder into a small saucepan.
4. Place pork on a greased grill over medium heat; cook, turning halfway through and brushing occasionally with marinade, for about 25 minutes or just until no longer pink inside.
5. Bring reserved marinade to a boil; reduce heat and simmer for 2 minutes. Serve with pork.

Barbara Mercer’s Pork Schnitzel

Ingredients:

1 Pork tenderloin
Fine bread crumbs
3 eggs
Salt and pepper
¼ cup milk
2 cups flour
½ cup chopped fresh parsley
1 lemon cut in wedges
Cut meat into equal pieces and pound approximately one eight "thick". Dip into flour, then egg and milk mix, then breadcrumbs, salt and pepper. Place on a hot frying pan in which 2 table spoons of oil and one tablespoon of butter have been melted. When Brown on both sides remove from pan then put it on a plate, sprinkle with chopped parsley. Garnish with lemon wedge.

Baby Potatoes

Potatoes as - needed
Sea salt                

Rosemary            

Paprika
Pepper

Wash potatoes do not peel them. Prick them with a fork. Boil until cooked. Strain, sprinkle with sea salt, ground rosemary and paprika. Gently stir or shake pot to cover potatoes. Serve with dab of butter. If small potatoes are not available small russets cut in half will do.

Red Cabbage

1 red cabbage
1 large sweet onion (Spanish white, Vidalia)
1 tea spoon salt
2 tea spoons butter
A half of a cup of brown sugar
1 cup apple juice
1 bay leaf
Pinch ground cloves
Pinch ground nutmeg
Sour cream

Thinly slice the red cabbage as well as the onion. Melt butter in skillet, add onion, and sprinkle salt. Stir until onions are limp, add brown sugar, stir in cabbage, add apple juice, and then add bay leaf and the spices. Let simmer for 10 to 15 minutes   or until the cabbage is limp. Serve with sour cream.

Sheilagh's Caribou Roast with Maderia Sauce

Two of my great friends are Sheilagh Guy-Murphy and her husband, former St. John's Mayor, John Murphy. Nobody, but nobody can entertain guests like these two. They both love life and like to share their enthusiasm for life with their friends. This includes some very good food. Here's a recipe Sheilagh shared with me for caribou. It works equally well with moose and tastes, as Sheilagh would say..."divine!"

First get a good friend to give you a nice piece of the game she
bagged....caribou that is...

In a large plastic bag, marinate the meat (5-8lbs) in the following:

1/2 cup olive oil
1/2 cup balsamic vinegar
1/2 cup red wine
1/2 cup water
2 or 3 cloves garlic squished up
A little salt
8 pepper corns (8? you ask...why not I say...okay, maybe 9 or 10)
Dash of allspice( big dash)
5 whole cloves
Fistful of fresh rosemary...(Of course, from the time I buy it at the
supermarket, to when I actually use it, it is a wee bit dried out.)
Fistful of thyme...(Same thing happens.)

Place bag and contents in fridge for 24 hours giving the bag a turn every now and
then.

When you are ready to cook...remove from marinade and roast the caribou
as you would any other roast. Caribou is very dry so I put a couple of
slices of fatback, cut real thin, on the top of the meat while it is cooking....makes a big diff. I keep it in the oven until I figure it is done...no idea what temp. (Karl suggests 25 minutes per pound at 325F. You might also try bacon strips instead of fatback.)

Throw away the marinade stuff.

When the roast is cooked you can serve it with a traditional gravy...which
everyone knows how to make, or you can try this Maderia Sauce...

Maderia Sauce

( Trust me, if I can make this anyone can and it always turns
out gorgeous.)

1 can beef broth (low salt is fine)
1/2 cup water
1/3 cup Maderia or Port
1 tbs. brandy
1 tbs. soft butter
1 tbs. flour

It's best to make the sauce in the roasting pan you cooked the meat in.
Remove the fatback. Add the water, broth, brandy and Maderia. Bring to a
boil and stir the stuff until it reduces to about 1 1/2cups. Mix the flour into the butter and add to pan. Stir for about 3 minutes until the sauce thickens. And that's it!

Slice the meat thinly and spoon the sauce over it.

Alan's Chili Supreme

Alan Murray became a fan of this website and yours truly after seeing one of my daily appearances on the now defunct morning show, CountryWide from St. John's. He lives in St. Catherine's, Ontario where, from time to time, he has been known to treat friends to a generous bowl of his Chili Supreme. Try it. I think you'll want to make it again and again.

Ingredients:
Extra virgin olive oil
1-1.5 lbs. of lean ground beef
1 large onion
1 red sweet pepper
1 green pepper
1 whole garlic
1 hot pepper (small yellow)
2 green hot peppers (small ones)
2 tsp. of garlic powder
1/2 tsp. of salt
1 tsp. of black pepper
2 tsp. of chili powder
2 tsp. of cumin powder
1- 28 oz. can of stewed tomatoes
1- 19 oz. can of red kidney beans
1 level tsp. of white sugar

Chop onions, garlic, and peppers. At a moderate heat brown the lean ground beef in olive oil, along with chopped peppers, onion and garlic. After the beef has browned, add the garlic powder, chili powder, cumin powder, stewed tomatoes, kidney beans and sugar. Simmer on low heat, stirring occasionally, for 30 to 45 minutes.

Toad in the Hole

Every now and then when I travel out of country I make friends with some truly nice people. Such was the case on a trip to the U.S. in 2005 when I had the opportunity to meet a couple of funny, engaging chaps from the United Kingdom, Andy Carter and Derek Smith. As it turned out they both liked to eat as much as me and we were soon exchanging recipes. Here’s one they gave me for the classic English workingman’s treat called Toad in the Hole. Try it with a pint or two of your favourite lager or ale.

Ingredients:

8 pork sausages
1small onion
15ml sunflower oil

Ingredients for batter mix:

4oz plain or self-raising flour
Pinch of salt
1 egg
1/2 pint of milk

Method:

Slowly fry/grill your sausages until golden brown and remove from the heat.
Then thinly chop your onion and fry in the oil until just softened and remove from heat.

For the batter mix:

Mix the salt and flour together. Then mix the milk and the whole of the egg together.
Pour the milk into the flour a little at a time until the mixture becomes smooth. Heat your oven to gas mark 8 /450 F /230 C. Cover the bottom of a 10" by 8" by 3" dish with the softened onions and the remaining oil and spread evenly. Place the sausages on top of the onion. Put the dish in the oven for 10 minutes. At this point take out your dish. For the batter to rise the oil must be sizzling. Pour over the batter mix don’t worry if it does not cover the sausages totally. Finally, put in the oven and cook for about 35 to 40 minutes or until golden brown in colour.

Lamb Lollipops with Port and Rosemary Jus

Fellow food writer, Eric Akis, has published another fabulous cookbook. It's called Everyone Can Cook Appetizers. Try this tasty lamb recipe. Your guests will be so impressed.

Ingredients:

2 8-rib frenched lamb racks
1/4 cup Dijon mustard
2 Tbsp chopped fresh rosemary
salt and freshly ground black pepper, to taste
1/2 cup port
1 garlic clove, finely chopped
1 cup beef stock

Method:

Preheat the oven to 425 degrees. Place the lamb, rib bones pointing upward, in a small roasting pan. Brush the mustard over the top and sides of the lamb; sprinkle with 1 1/2 Tbsp of the rosemary and salt and pepper to taste. Roast the lamb for 22 to 25 minutes for rare; 25 to 28 minutes for medium rare; and 30 minutes for medium. Transfer to a platter and let rest for 5 minutes.

Meanwhile, place the roasting pan on the stovetop over medium-high heat. Add the port, garlic and remaining rosemary, bring to a boil and reduce the port by half. Add the beef stock and bring just to a simmer; season with salt and pepper and then reduce the heat to low. Slice the lamb into single bone chops and arrange on a platter with a bowl of the jus for dipping.

Rosemary and Garlic Grilled Lamb Chops

Chef Darryl Haynes prepared this delicious recipe for me on Canada Now. Darryl is an old acquaintance from years back when I did a yearly BBQ series on Here & Now. Since then he has found a new home as a chef at the Marine Institute in St. John's. He has also branched out into teaching culinary arts. He can be found teaching courses at Sobey's Community Rooms and with Memorial University's Lifelong Learning Program.

Ingredients for 2 People

2 racks of frenched (trimmed) lamb
2 sprigs fresh rosemary
2 cloves fresh garlic ( minced)
rind of 1 lemon ( fine grated)
½ cup extra virgin olive oil
1 tbl worcestershire sauce
2 tbl cracked black peppercorns
½ tbl salt
mint jelly

Thaw the lamb racks overnight in the refrigerator.
Cut each lamb rack into 6 chops each, cut between each bone.
Rince rosemary in cold water, separate the stem from the needles on each sprig.
Discard the stems, fine chop the rosemary needles.
Mix together in small bowl all ingredients except lamb chops.
Spread lamb chops on a platter in single layer. Spoon ½ rosemary mixture over chops,
turn over spoon remaining on other side.
Wrap, refrigerate for 1 hour.
Preheat BBQ, med to high heat. Brush clean and wipe with paper towel.
Place lamb chops on grill one by one leaving behind excess oil on platter. ( this is important as the oil is very flammable will flare up, be careful .)
Let cook on both sides for about 2 minutes ( for medium) a little longer for welldone.
Arrange fanned on platter, garnish with mint jelly.

This recipe is excellent with grilled corn on the cob and asparagus.

Lamb Shanks Braised with Tomatoes, Rosemary and Garlic

I'm always making new and interesting friends, especially in the summertime when it seems there's more opportunity for socializing. In the summer of 2003 my friend Edith introduced me to Eric Akis. Eric is a professional chef who lives in Britsh Columbia. He is also a well known food writer, having written columns for the Victoria Times-Colonist since 1997. He has created hundreds of recipes for his paper, as well as hundreds for the Thrifty Foods chain. He came to Newfoundland and Labrador to do research for a new book he's planning on seafood.
Smart man. The following recipe comes from Eric's first cookbook. The book is called Everyone Can Cook. Eric and his publisher, Whitecap Books Ltd. have graciously allowed karlwells.com to make it available to you. It's a twist on the classic osso bucco (veal shank) recipe. Instead, this one features lamb shank. Its flavour is enriched with hearty red wine. Savour this one on a cool November evening or whenever you feel in the mood for something robust and rustic. Thanks Eric!

1/2 cup all-purpose flour
2 tablespoons olive oil
4 lamb shanks
Salt and freshly cracked black pepper (to taste)
1 medium onion, finely diced
1 cup red wine
1 28 ounce can diced tomatoes
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary
2 bay leaves
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon

Preheat the oven to 325 degrees F. Place the flour on a plate. Heat the oil in a skillet over medium-high heat. While the oil is heating, season the lamb with salt and pepper and then dredge in the flour, shaking off the excess. Add the lamb to the skillet and brown on all sides.
Place in a deep-sided casserole. Remove most of the fat from the pan. Add the onion and garlic and cook for two minutes. Add the remaining ingredients and bring to a simmer. Pour the mixture over the lamb shanks. Cover and cook for 2-2 1/2 hours, or until the lamb is very tender. Adjust the seasoning. Serve with a green vegetable like asparagus, as well as orzo, or perhaps rice.

Grilled Brined Shrimp with Roasted Garlic Herb Sauce

Chef Bob Arniel of Chef to Go was one of my first guests when I began doing BBQ segments on the CBC suppertime news a few years back. Since then Bob has taught dozens and dozens of people how to BBQ through his cooking courses at the Chef to Go kitchen on Barnes Road in St. John's. This shrimp recipe is wonderful and I think you'll find the soaking of the shrimp in salty water really makes a difference to the moistness and texture of the shrimp. You will also find Bob's recipes for Jamaican Rum Jerked Chicken Wings, Caribbean Hot Sauce, Blackened Salmon Fillets, Kiwi Salsa, Grilled Pineapple with Rum, and Rum and Raisin Ice Cream on this site. Enjoy them all!

Ingredients:

A 2 litres water
1 cup coarse salt
1 cup golden brown sugar
B 3 lbs uncooked tiger shrimp, unpeeled
C 150 ml olive oil
60 ml dry white wine
4 cloves minced garlic
30 ml minced fresh parsley
2 ml crushed red pepper flakes

Method:

1. Stir 'A' in a glass bowl until the sugar is dissolved. Add the shrimp and refrigerate for 2 hours.
2. Drain and rinse the shrimp.
3. Using scissors, cut shrimp shells down the center of the back, down to the tail section.
4. Cut shrimp down the full length of the back (do not cut all the way through) and butterfly.
5. Whisk C in a clean bowl and add shrimp, marinating 30 minutes.
6. Grill shrimp about 2 minutes per side on a hot BBQ.

Roasted Garlic Herb Sauce

4 heads of garlic, with top 1/4 inch cut off
10 ml olive oil

Drizzle oil over garlic, cover loosely with tin foil, place in a baking dish and bake until tender. Cool and squeeze garlic into food processor. Add the following and puree until smooth.

1 cup parsley
4 anchovy fillets, rinsed
30 ml drained capers
60 ml fresh chives
30 ml lemon zest
2 cups olive oil

Grilled Halibut with Moroccan Herb Sauce

This recipe comes from Lisa MacKenzie, one of the cooks at Casbah in St. John's. Lisa appeared on one of my BBQ segments in 2004 and wowed the crew with this and other fine recipes for Grilled Potato and Artichoke Salad and Fig, Carrot and Pistachio Slaw. You'll find those recipes on this site as well. I like them because they're simple and delicious. What could be better?

Ingredients:

4 six ounce portions of halibut
1/4 cup fresh cilantro
1/4 cup fresh parsley
1 clove garlic, minced
2 tbsp fresh lemon juice
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander seed
1/8 tsp cayenne
3 tbsp olive oil

In food processor, combine all sauce ingredients and blend until smooth. Season to taste. Divide sauce into two portions; put one aside. Place fish in remaining half of sauce and let marinate 30 minutes. Heat well oiled grill to medium high. Shake off excess marinade (discard) and place fish on grill at 10 o'clock position. Grill for 3-4 minutes and turn fish to 2 o'clock position - this will give you nice grill marks. Cook another 2-3 minutes and flip fish, repeating positions on underside. Total cooking time is about 4-6 minutes per side, depending on thickness. Remove from grill and drizzle with remaining sauce.

Blackened Salmon Fillets

Ingredients:

A 12 120 g salmon fillets
B 30 ml sweet paprika
30 ml salt
30 ml onion powder
30 ml garlic powder
5 ml cayenne pepper
5 ml white pepper
5 ml black pepper
10 ml thyme leaves
10 ml marjoram leaves
C 100 ml clarified butter

Method:

1. Heat a heavy bottomed skillet, over very high heat, at least 10 minutes. Combine B in a bowl.
2. Dip each fillet in clarified butter so that both sides are well coated.
3. Sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.
4. Place in the skillet, and pour 5 ml of melted butter on top of each fillet. (BE WARNED. THERE WILL BE LOTS OF SMOKE, AND THE BUTTER MAY FLAME. A WELL VENTILATED AREA WITH EXHAUST FANS IS A GOOD THING HERE.)
5. Cook, uncovered, over high heat until one side is charred, about 2 minutes. Turn fish over again and pour 5 ml of butter on top. Cook about 2 minutes more.

Jamaican Rum Jerked Chicken Wings

Ingredients:

A 2 cups (500 ml) chopped yellow onion
1/2 cup (125 ml) green onion
4 scotch bonnet or habanero chiles, chopped
6 tablsp (90 ml) dark rum
5 tablsp (75 ml) grated ginger
5 tablsp (75 ml) soy sauce
4 tablsp (60 ml) brown sugar
4 tablsp (60 ml) lime juice
4 tablsp (60 ml) olive oil
3 tablsp (45 ml) caribbean hot pepper sauce
2 tablsp (30 ml) allspice
1 tablsp (15 ml) fresh thyme
B 6 lbs (3 kg) chicken wings

Method:

1. Combine 'A' in food processor until fairly smooth.
2. Combine with wings and marinate for at least an hour.
3. Grill on an outdoor gas or charcoal BBQ (or indoor grill), basting often with marinade. Grill until cooked through, about 25 minutes.

Kiwi Salsa

This is great to accompany spicey grilled or blackened salmon fillets.

Ingredients:

5 kiwi, peeled and diced
150 ml diced sweet vidalia or red onion
50 ml lime juice
15 ml packed brown sugar
60 ml minced fresh chives

Method:

1. In bowl, stir together all ingredients.

Caribbean Hot Sauce

This sauce goes beautifully with the Jamaican Rum Jerked Chicken Wings.

Ingredients:

A 1 green papaya, peeled, seeded and chopped
5 scotch bonnet peppers
1 red pepper, seeded and chopped
1 onion, peeled and chopped
4 tomatoes, chopped
4 cloves garlic, peeled and chopped
4 tablsp (60 ml) lime juice
zest of one lime
1 tablsp (15 ml) worcester sauce
4 tablsp (60 ml) dijon mustard
B 1 1/2 cup (375 ml) cider vinegar
salt

Method:

1. Combine 'A' in a blender and blend until smooth, adding vinegaras needed to process.
2. Combine with the rest of vinegar in a saucepan and simmer 20 minutes. Season with salt.
3. Can be bottled in sterilized jars.

Grilled Pineapple with Rum and Raisin Ice Cream

Ingredients:

A 250 ml butter
B 750 ml brown sugar
250 ml dark rum
15 ml vanilla
5 ml cinnamon
5 ml allspice
C 3 pineapple, peeled, cored and cut in 3/4 inch rounds
D 250 ml raisins

Method:

1. Melt butter in a large heavy bottomed saucepan over medium heat.
2. Whisk in 'B' and cook about 10 minutes, whisking often.
3. Brush pineapple slices with some of the sauce, reserve the rest of sauce.
4. Cook on hot BBQ 3 to 4 minutes per side.
5. Add raisins to remaining sauce. Place 1 slice of pineapple on each plate and top with ice cream and sauce.

Rum and Raisin Ice Cream

Ingredients:

A 125 ml (1/2 cup) rum
250 ml (1 cup) raisins
B 1 litre (4 cups) heavy cream
500 ml (2 cups) milk
C 250 ml (1 cup) brown sugar
12 egg yolks
15 ml (1 tblsp) vanilla

Method:

1. Soak A for an hour.
2. Heat B in a heavy bottomed saucepan.
3. Meanwhile, in a large bowl mix together C.
4. Add hot cream mixture to yolk mixture in a slow stream, whisking. Return custard to pan.
5. Cook custard over low heat, whisking constantly, until thickened and coats the back of a wooden spoon, about three minutes.
6. Pour custard through a fine sieve, cool slightly and stir in rum raisin mixture.
7. Freeze in an ice cream machine.

Provencal Meat Lover's Braised Beef

This is for those who really are carnivores.
Once again, use your judgement on amounts.

Pot roast cut into large pieces
Garlic
Chopped shallots
Orange peel
1 onion stuffed with 3 cloves
Rosemary
Thyme
Parsley
Bay leaf
Chopped tomato
Lean bacon
Mushrooms
1/2 bottle pinot noir wine
Olive oil
Fresh pig's foot, (optional)
Salt and pepper

Cut tiny slits in the beef pieces and stuff in bits of garlic. In fry pan, brown bacon in olive oil until crispy. Place bacon in casserole dish. Season beef with salt and pepper and brown in pan. Add beef to pot with bacon. Now add in pig's foot, chopped shallots, orange peel, onion, rosemary, thyme, parsley, bay leaf, chopped tomato, mushrooms, and 1/2 bottle pinot noir. Cover and bake in 325 F oven for about 2 hours.

Stuffed Zucchini Squash

This is a vegetarian dish, but very hearty and delicious!

1 very, very large zucchini
Peeled, seeded, and chopped tomato
Chopped garlic
Chopped red bell pepper
Chopped green bell pepper
Chopped red onion
Cooked rice
Olive oil
Salt and pepper
Parmesan cheese

Scoop out center of zucchini to make a kind of boat. Keep what you've scraped out and chop it finely. In fry pan soften onion and garlic in olive oil. Add remaining vegetables, including the finely chopped zucchini and chopped onion. Season with salt and pepper. Stir in cooked rice. Cook a few minutes longer. Stuff zucchini boat with the cooked mixture. Top with parmesan cheese. Place on cookie sheet and bake at 400 F for 30 minutes.

Cousin Hallie's Pressure Cooker Cabbage Rolls

My cousin, Hallie Shears and yours truly did this recipe on a Here & Now segment from the Corner Brook Winter Carnival a few years back. She's a good cook and these cabbage rolls are the best!

Place 1 head cabbage in boiling water for a few minutes to soften and separate leaves. Drain.

Filling

2 pounds lean ground beef
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1 onion, chopped finely
2 cups cooked rice
2 eggs, beaten

Sauce

1 28 oz. can diced tomatoes
1 19 oz. can tomato sauce
2 ribs celery, finely chopped

Filling Method

Mix together beef, onion, rice, and seasonings. Add beaten eggs. Mix. Put 1 tablespoon of beef filling on each cabbage leaf and roll it up. Use more filling if it's a large leaf. You may secure the rolls with a toothpick. Place cabbage rolls in your pressure cooker, or canning cooker.
Pour heated sauce over rolls. Cover, and following your pressure cooker's directions, cook for 8 minutes. When your cooker's rocking control knob starts to jiggle, reduce heat for about 5 minutes. Then place cooker in sink and run cold water over top to reduce pressure; so it can be safely opened.

Sauce Method

Heat ingredients together in saucepan. Stir and simmer about 10 minutes.

Karl's Supreme BBQ Grilled Flank Steak

What can I say? It's amazing how this recipe turns a cheap piece of meat into something glorious!

1 large flank steak
1 tablespoon honey
1/4 cup red wine vinegar
1/4 teaspoon pepper
2 tablespoons soy sauce
3/4 cup red wine
2 cloves garlic, crushed
1 teaspoon chopped ginger
1 sliced kiwi fruit
1/2 cup olive oil

Place steak in a glass dish. Mix together remaining ingredients and pour over steak. Cover with cling wrap and marinate overnight. You may turn steak once or twice if you have an opportunity. Remove from marinade, cleaning off bits of kiwi, etc.. Grill on barbecue to your favorite tenderness. It will take a little longer than most steaks, about 7 minutes per side for rare. When done, let it rest on cutting board for a few minutes. Carve thin slices at a 45 degree angle and serve with baked potato and salad.

Red Wine Braised Halibut with Roasted Root Vegetables

Occasionally I’ll come across a recipe that I’ve collected because I thought it looked good, or perhaps someone gave it to me and I’ve forgotten whom. Anyway, this is one of them and it is yummy. Please don’t leave the halibut in the oven too long. Enjoy!

Ingredients

2 medium carrots
1 small butternut squash
1 medium turnip
1 medium onion
25 ml (5 tsp.) unsalted butter
Salt (optional)
Freshly ground pepper
375 ml (1 1/2 cups) dry red wine
45 ml (3 tbsp.) balsamic vinegar
3 cloves garlic
1 bay leaf
1 sprig fresh thyme
4 -150 g (5 oz.) halibut steaks, 2.5 cm (1") thick

Method

1. Sauté the vegetables individually in a nonstick skillet in 1 tsp. butter, seasoning each batch with salt (if using) and pepper. Cook until tender. Cool the vegetables and then combine them.
2. Place the red wine, balsamic vinegar, garlic, bay leaf and thyme into a large sauté pan. Bring the mixture to a boil and reduce by one-third (you should have about 250 ml / 1 cup remaining.)
3. Season the halibut steaks with salt (if using) and pepper. In a large ovenproof skillet, sauté the halibut in the remaining 1 tsp. butter. Turn over when caramelized and pour one-half of the wine reduction over the fish.
4. Finish cooking in a hot oven, adding more wine reduction as needed to baste the fish. When the halibut is cooked and flakes easily when tested with a fork (5 to 8 minutes), remove the steaks from the pan and keep warm.
5. Pour the remaining wine reduction into the pan and add the mixed vegetables. Place over high heat until the vegetables are heated through and are coated with the wine reduction. Adjust the seasoning.
6. Place the vegetables on a warmed serving platter. Arrange the steaks on top and drizzle the remaining pan juices over everything. Garnish with a grinding of fresh pepper. Discard the thyme sprig and bay leaf. Enjoy immediately. Serves four.

Karl's Amazing Seafood Ragout

This is my version of the wonderful fish soups you get in the south of France. If you like fresh seafood, this is to die for. Please make sure you don't cook the fish too much.

1 1/2 pounds cod fillets, cut in large cubes
1 pound scallops
1 pound shelled raw tiger shrimp
1/4 cup olive oil
1 1/2 cups onions, finely chopped
1/2 cup shallots, chopped
2 teaspoons garlic, chopped
1 cup celery, finely diced
1/2 cup sweet green pepper, chopped
1/2 cup sweet red pepper, chopped
1/4 cup white vermouth
4 cups fresh tomatoes, cubed
1/4 cup parsley, chopped
1/4 teaspoon saffron
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon red pepper flakes
1 bay leaf
1 teaspoon dry thyme
1 1/2 quart fish stock or water
1 1/2 teaspoon pernod
Salt and freshly ground pepper to taste

Heat olive oil in soup pot over medium heat. Add onions and a dash of salt. Cook, stirring for a few minutes. Add shallots, garlic, celery, and peppers. Continue stirring for a few minutes. Add vermouth. Stir. Add tomatoes, salt, freshly ground pepper, parsley, saffron, fennel seeds, red pepper flakes, bay leaf, and thyme. Cook, stirring to thoroughly mix ingredients, for 5 minutes. Add fish stock or water. Stir. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Add fish, scallops, and shrimp. Stir gently. Cover and cook about 10 minutes or less. You want the fish to just have turned white. Add pernod and stir gently. Remove bay leaf. Serve generous portions in large bowls with lots of crusty bread and butter. Wash it all down with a good dry white wine.

Stuffed Cabbage a la Escoffier

More comfort food!
Please use your own judgement regarding amounts.

1 large leafy cabbage
1 to 1 1/2 pounds ground pork
Chili powder
Dill
Chopped onion
Chopped dried apricots
Chopped garlic
Tomato paste
Freshly chopped parsley
Salt and pepper
Pot of chicken broth

Combine all ingredients except cabbage and broth. Mix thoroughly. Partly cook cabbage in boiling water. Remove the core. Separate the individual cabbage leaves. On clean surface, lay out about three leaves so they overlap and form a sort of single roundish leaf. Now take some of the filling mixture and generously cover the center area of your leafy formation. Take the outer edge of the leaves and fold them over to cover the filling, making a neat package. Flatten it out a bit. Next spread more mixture directly on top of the neat package. Take some of the remaining leaves and wrap them around the package. Put more mixture on top of that and repeat the whole process until all the filling is used. What you get at the end is something that looks somewhat like a whole cabbage. Now carefully tie it with kitchen string, leaving a long section of string to act as a handle for putting it in and taking it out of your cooking pot. Submerge the cabbage in a pot of hot chicken broth. Cover and simmer for 1 1/2 hours. Carefully remove from pot to a platter. Remove string. Cut it into serving pieces as you would a cake. Serve with a fresh warm tomato sauce.

Gerard's Shrimp and Scallop Tetrazini

Of all the trips I have made around this wonderful province in the past several years, one of the most impressive was my "once in a lifetime" trip to the Hibernia oil field off the coast of Newfoundland. I spent two nights on the Hibernia oil drilling platform experiencing that 'town' that sits on a concrete pedestal in the middle of the Atlantic. While there I met the gregarious Acadian who runs the kitchen at Hibernia. He is Chef Gerard Aucoin, a pleasant, self-effacing gentleman with an appreciation for food of all kinds. Gerard is well respected by the crew ( he knows all of them by their first name ) and his food is adored by them. While there, he prepared the following dish for me ( another fan ). It's simple but easy, and a great dish for casual entertaining of family and friends. It is officially called, Shrimp and Scallop Tetrazini on the Grand Banks.

Ingredients:

12 peeled and deveined tiger shrimp
12 ocean scallops
1 medium onion, diced
8 oz. of freshly sliced mushrooms
2 cloves of garlic, minced
1/2 litre of whipping cream
1/2 tsp. Cajun spice
1/2 green pepper, cut into thin strips
1/2 red pepper, cut into thin strips
8 cups of cooked fettuccini noodles, cut into 2 inch pieces
2 cups of grated mozzerella cheese
1/2 litre milk
4 oz. butter
3 oz. flour
3 tablespoons parmesan cheese
2 dashes Worcestershire sauce
2 dashes dry white wine
salt and pepper to taste

Method:

1. Saute onion and garlic until tender (do not brown). Add mushrooms and cook on medium for 2 minutes.
2. Add flour and cook for 3 minutes.
3. Add milk, then cream, and cook for 10 minutes on low heat.
4. Add scallops and cook for 1 minute. Add shrimp, peppers, spice, salt, pepper, Worcestershire sauce and parmesan.
5. Stir well and cook for 5 minutes. Remove from heat and add cooked noodles.
6. Pour into a greased dish, top with grated cheese and bake at 400 degrees F. Cook only until cheese lightly browns.

Serves 4

Wendy's Linguine di Roma (with Fennel and Sardines)

I met Wendy Mesley a few years back and she is every bit as nice as she comes across on the tube. She's also a darn good journalist who now works for Marketplace on CBC Television. Part of her enduring appeal for me is her personality. She's always bright, warm, and friendly and is not afraid to show her sense of humor on the air. Recently I asked Wendy if she would give me a recipe for the site and she has kindly donated a beautiful linguine number with a surprising ingredient...sardines! And it's great! What's also worth noting is that Wendy and her husband Liam discovered this dish while honeymooning in Rome in 1998. So, go ahead, try some Italian a la Wendy and Liam! You'll love it!

1/4 cup olive oil
2 garlic cloves, finely chopped
1/2 cup chopped red pepper, optional
1 or 2 fennel bulbs, trimmed and coarsely chopped
1/2 cup dry white wine
1/4 cup currants
2 cans sardines in spring water, drained and chopped
(I like the ones in olive oil. They have more flavour. Karl)
Freshly ground pepper
1/4 cup Sambuca or Pastis
(I like Pernod. Also, you might try a tad less than 1/4 cup if you like a more subtle hint of licorice. Karl)
1/2 cup pine nuts, toasted
1/2 lb linguine pasta
Freshly grated Parmesan cheese

Toast pine nuts in oven on cookie sheet at 350 F for about 4 or 5 minutes or until golden brown. Heat oil over medium heat in a skillet. Cook garlic, red pepper, and fennel until tender.
Stir often. Add wine and currants, mixing well. Just before serving, add sardines, liqueur and freshly ground pepper to taste. Stir to mix well and heat just until sauce starts to boil before adding to pasta. Meanwhile, cook the linguine in boiling salted water about 8 to 10 minutes. Drain well and toss gently with sauce and pine nuts. Serve with Parmesan cheese. Makes 3 to 4 servings.

Bob's Beef Wellington

Have you ever wondered what you would choose as a last meal if (God forbid) you should ever be in that position? Well, I have and I can honestly say that I have only ever considered one item for my main course. It is Beef Wellington...The recipe that follows was given to me by Bob Bursey. Bob is one of the most experienced and efficient butchers I have ever met. So, rest assured, Bob likes his beef; and if he says this is his favorite recipe for Beef Wellington, it has to be good.

3 1/2 to 4 lb. beef tenderloin
1 can (2 to 3 oz.) liver pate or spread
Pastry (prepared from pie crust mix or Buttery Pastry, below)
1 egg yolk, fork beaten

1. Set beef on a rack in a shallow roasting pan. Roast at 425 degrees F. for 25 minutes (medium rare). Remove from oven and cool completely.

2. Discard any fat on roast. Sprinkle with salt and pepper and spread with liver pate.

3. Meanwhile, prepare pastry (enough for the equivalent of three 9-inch pie shells).

4. On a lightly floured surface, roll out pastry large enough to wrap around the roast.

5. Place meat on one edge of pastry and bring other edge over meat to cover completely. Reserve extra pastry for decorations. Moisten edges with water and pinch together firmly. Place on a baking sheet. Cut out a few small holes on top and allow steam to escape.

6. Cut out decorative shapes from reserved pastry. Moisten underside of each with water and place on top. Brush entire surface of pastry with a mixture of egg yolk and water.

7. Bake at 425 degrees F. for 30 to 35 minutes, or until pastry is golden brown.

8. Let stand 5 to 10 minutes before carving into thick slices.

Serves 6 to 8 people.

FOR BUTTERY PASTRY: Prepare pastry as directed in step 3. Roll out on a lightly floured surface into an 18 inch square, and dot the centre portion with slivers of butter (6 tablespoons). Fold so the two sides meet in the center and seal by pressing edges with fingers. Fold ends to center and seal. Wrap and chill 20 minutes. Roll out as directed

Larry Foley's Deluxe Steak and Garlic Mash

Ingredients:
4 sirloin grilling medallions
1 1/2 cups merlot wine
1/2 stick unsalted butter
freshly ground pepper
salt
1/4 teaspoon Kitchen Bouquet (gravy seasoning)
1 cup canned beef broth
1 cup 18% MF cream
1/2 cup onion - finely chopped
6 cloves garlic - finely chopped
5 potatoes

Method:
Salt and pepper steaks on both sides. Be generous with pepper.
Boil potatoes with half of chopped garlic until tender. Remove from heat.
Heat heavy skillet over moderate heat. Add half the butter plus onion and remainder of garlic. Fry until garlic is just golden. Remove onion and garlic to a small dish. Add another teaspoon of butter to pan. Place steaks in pan and cook for 5 minutes per side. Remove steaks to covered dish. Add wine to skillet and increase heat. Scrape bottom of skillet with wooden spoon to release caramelized bits into wine. Boil wine until it reduces a little, then add beef broth. Boil and stir until liquid reduces by half. Add reserved onion and garlic as well as any juice that has drained from standing cooked steaks. Reduce heat to low and stir. Add 1/4 teaspoon Kitchen Bouquet. Season to taste.
Drain potatoes. Add remainder of butter and dash of pepper and salt. Mash while adding a few tablespoons of the cream.
Slowly add cream to liquid in steak skillet and stir.
Plate up steak and pour some of the sauce over. Serve with spoonful of mashed potato and a green vegetable - if desired.

Barbara's Rhubarb Chutney

I'll always remember fondly the beautiful summer day my friend, Barbara Mercer, introduced me to her chutney. She had made it for an appearance on my Here & Now BBQ series. We had it with grilled pork. Amazing!

3 pounds chopped rhubarb
3 pounds minced onions
1 quart cider vinegar
3 cups white sugar
2 teaspoons salt
2 1/2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons cayenne
1 teaspoon allspice
5 cups brown sugar

Combine all ingredients except brown sugar in pot. Simmer gently on stove for 3 hours. Add 5 cups of brown sugar. Continue cooking until thick and smooth. Pack in hot jars.

Karl's Rice a la Lyons

It's simple and delicious. It's similar to a recipe I saw a chef from Lyons, France do, except he didn't use a microwave. For him that would be blasphemous! However, I believe you can cook certain things very well, and sometimes better in a microwave oven, as long as you know the right time to hit the cancel button.

1 cup long grain rice
2 cups chicken broth
1/2 onion, finely chopped
1 rib celery, finely chopped
1 teaspoon thyme
1 bay leaf
1 tablespoon canola oil
Salt and pepper

Place rice in microwave-safe dish. Add canola oil and stir so that all the rice grains are coated with the oil. Microwave uncovered on high for 4 minutes. The rice will be brown. Stir it up. Now add the onion, celery, bay leaf, thyme, pepper, a dash of salt, and the broth. Stir. Cover with lid and microwave on high for 5 minutes. Continue to microwave on medium for 12 minutes. Remove bay leaf. Stir with a fork and serve. This rice goes well with many things, especially chicken dishes.

Apple Stuffing

3 tablespoons butter
1/4 onion, chopped
1/2 cup chopped celery
2 tablespoons chopped nuts
1/4 cup grated carrot
2 cups apples, diced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried sage
1/4 teaspoon cinnamon
Juice of 1 orange
1 teaspoon orange zest
1 1/2 cups toasted bread cubes

In skillet, melt butter. Add onion, celery, and carrot. Cook until tender. Add nuts, apple, salt, pepper, sage, zest, and cinnamon. Continue cooking and stirring until apple has softened just a little, about 5 to 10 minutes. In a bowl, mix the heated ingredients with the bread and orange juice. Use this to stuff a 3 to 5 pound chicken.

Easy Chocolate/Orange Cheesecake

Crust

1/4 cup margarine
1 cup oreo chocolate cookie crumbs

Mix and spread on the bottom of a greased 8-inch springform pan.

Filling

2 packages light cream cheese, 8 oz. size
1 cup sugar
4 eggs, to be added one at a time
Grated rind of 1 orange
1/4 cup orange juice
1 cup chocolate chips, ( optional )

Mix cheese and sugar together. Add eggs, mixing well after each addition. Mix in rind and juice, ( and chocolate chips, if using ). Pour on unbaked crust. Bake at 325 F for one hour. Cool in pan.

Glaze

4 oz. partly sweet chocolate
2 tablespoons margarine
3 tablespoons corn syrup

Melt all together in microwave for 1 to 1 1/2 minutes. Stir until very smooth. Pour over cheesecake. Chill for several hours. Enjoy!

Nanaimo Squares

My Mom made these when I was a kid, before I even knew where the heck Nanaimo was! They're probably the reason I ended up with a belly in my tender youth, but they're so, so good. Use moderation when enjoying these devilish delights.

Bottom Layer

1/2 cup butter
1/4 cup sugar
5 tablespoons cocoa
1 egg
1 3/4 cups graham crumbs
3/4 cup coconut

Second Layer

1/2 cup butter
3 tablespoons milk
2 tablespoons custard powder
2 cups icing sugar

Top Layer

2/3 cup chocolate chips
2 tablespoons butter

Melt first three ingredients in double boiler. Add beaten egg. Cook, stirring until thickened. Remove from heat. Stir in crumbs and coconut. Press firmly into ungreased pan.
Cream butter, milk, custard powder, and icing sugar. Beat all together until light. Spread over bottom layer.
Melt chocolate chips and butter together over low heat. Let cool. When cooled, but still runny, spread over second layer. Chill in fridge.

Shirley's Crispie Crunch Dessert

My friend, Shirley Newhook, who keeps us all apprised of what's happening around town in her Hectic Pace column for the St. John's Telegram sent me this sinful recipe. When I was a kid my favorite bar was Crispie Crunch. I loved them. That's why this dessert made the list. Shirley loves it too and says it's popular with people of all ages. If you're concerned about the somewhat high caloric count, pay attention to Shirley's additional notes at the end of the recipe.

1 large tub of Cool Whip
2 large packages of Jello Instant Chocolate Pudding Mix
3 cups of milk
1 Angelfood Cake
4 Crispie Crunch Bars

Mix 2 packages of pudding with 3 cups of milk in large bowl and let sit for about 5 minutes.
Cut up Angelfood Cake into bite-size pieces. Crush 4 bars. (Put them in a ziplock bag and hammer with meat tenderizer.)
Fold half of the Cool Whip into the pudding.
Place half of the cut-up cake in large serving bowl and pour 1/2 of the pudding/whip mixture over it and sprinkle with 1/3 of the crushed bars. Then add the other 1/2 cake, the other 1/2 pudding mix and another 1/2 of the bars.
Top it all with the other half of the Cool Whip and sprinkle with the last 1/3 of the crushed bars.
Note: This is best if made the day or night before you plan to serve it. That way the cake absorbs more of the pudding and cream. Also...You can reduce the calories by using Light Cool Whip and (if you can find them) a light version of Crispie Crunch.

Marshmallow Snowballs

The world would be a much sadder place without marshmallows.

1 small package chocolate chips
1 cup graham wafer crumbs
1 cup coconut
1 can condensed milk
1 regular bag white marshmallows
Extra coconut for final coating

Melt chocolate chips over low heat; remove from stove. Add graham crumbs, coconut and condensed milk. Mix together well. Wet clean hands with lukewarm water. Take mixture and flatten with hands. Roll mixture around each marshmallow and then roll in coconut. Let cool in fridge for at least an hour.

Rhubarb and Strawberry Pie

I love the combination of rhubarb and strawberries. Every summer I visit my cousin, Betty Barton and her husband Bill at their summer home in Wesleyville, Newfoundland. They live in New York most of the year but each summer I count the days until I am able to taste Betty’s rhubarb and strawberry pie. The rhubarb grows just outside their Newfoundland retreat and the strawberries are “local” as well.

Ingredients:
Pastry for a 2 crust 9 inch pie
4 cups chopped rhubarb, fresh or frozen
2 cups sliced strawberries
1 1/3 cups white sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 egg, beaten

Method:
Preheat oven to 425 degrees F. Roll out half the pastry and line a 9-inch pie plate. Trim leaving 1/2 inch over the pie plate.
Combine rhubarb strawberries, sugar, cornstarch, lemon juice and cinnamon. Place in the pie shell.
Roll out remaining pastry and cut into 1-inch strips. Make a lattice top crust on the pie by crisscrossing the strips over the filling. Trim the strips even with the pie plate. Fold the 1/2-inch of the bottom crust over the ends of the strips. Seal and flute the edges. Brush lattice with egg.
Place on a baking sheet or tinfoil in the oven and bake for 15 minutes, until the crust starts to brown. Reduce heat to 375 degrees and continue to bake for 50 to 60 minutes, until crust is golden, rhubarb is tender, and filling is thickened.

Apple Crisp

I was five years old when I first had apple crisp, in the school cafeteria. It was a life altering experience. I had discovered something wonderful called rolled oats. I fell in love with the taste and texture. Now I eat them almost every day.

6 medium apples, peeled and sliced
1/3 cup white sugar
2 teaspoons lemon juice
2 tablespoons water
3/4 cup rolled oats
1/3 cup flour
1/3 cup brown sugar
1/4 cup butter

Grease a deep baking dish, ( 1 1/2 quart size ). Arrange apples in bottom. Sprinkle with 1/3 cup white sugar, lemon juice and water. Combine oats, flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle crumbs over the fruit. Bake at 375 F for about 35 minutes or until apples are tender. Serve warm with whipped cream or vanilla ice cream.

Rice Krispie Squares

What's not to like about rice krispie cookies?

1/4 cup butter or margarine
5 cups mini marshmallows
1/2 teaspoon vanilla extract
6 cups Rice Krispies

In large saucepan over low heat, melt butter. Add marshmallows and stir until melted. Remove from heat and stir in vanilla. Add cereal and stir until coated. Using buttered spatula, press into buttered 13 by 9-inch pan. Cool in fridge for a couple of hours. Cut into squares.

Brownies

To be honest, I feel cheated when I can't have Ben and Jerry's vanilla bean ice cream with my brownies.

1/4 cup butter
3/4 cup sugar
2 squares unsweetened chocolate, melted
2 eggs, slightly beaten
1/2 cup flour
1 cup chopped nuts
1 teaspoon vanilla

Cream butter and sugar. Add melted chocolate and mix well. Add slightly beaten eggs. Stir in flour, chopped nuts, and vanilla. Bake in a greased 8-inch square pan at 350 F for 25 to 30 minutes. Cut into squares and serve alone, or with vanilla ice cream. Mmmmmyummyumyum!

Baked Rice Pudding Custard

My father made this recipe quite often. Again, it's real comfort food for the family.

2 cups scalded milk
4 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1 cup cooked rice
1/2 cup raisins

Heat oven to 350 F. Scald milk. When milk is ready, add sugar and vanilla. Stir gently until sugar is dissolved. Prepare rice according to package directions. Set aside. Beat eggs until frothy. Gradually add milk mixture. Add rice and raisins. Pour into casserole dish or individual custard cups. Place casserole dish in shallow pan of water and bake at 350 F for 45 minutes to 1 hour, or until custard is almost set. Remove from oven and serve warm or cold. Top with a dollop of whipped cream, if you like. Serves 6.

Peanut Butter Cookies

Peanut butter is my addiction. But, there are worse drugs.

1 cup margarine or butter
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 teaspoons baking soda
1 teaspoon salt
2 1/2 cups flour

Cream butter, peanut butter, sugar, brown sugar, eggs, and vanilla. Add and thoroughly mix in dry ingredients. Roll into small balls and flatten with a wet fork. Bake at 375 F for 15 to 25 minutes.

Banana Oatmeal Cookies

It's my oatmeal obsession again.

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
2/3 cup butter
2 eggs
1 cup mashed bananas
1 1/2 cups rolled oats

Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Add butter, eggs, and half the mashed banana. Beat until smooth and creamy. Fold in the remainder of the bananas and rolled oats. Drop by spoonful on a buttered cookie sheet. Bake at 375 F for about 15 minutes. Makes 4 dozen.

Carrot Cake with Cream Cheese Icing

I used to order carrot cake in restaurants all the time. I had myself convinced that it wasn't fattening. It was carrots for God's sake! Yeah, right. WARNING! Use moderation when consuming this one.

Cake Ingredients

1 cup white sugar
1 cup salad oil
3 eggs
1/2 cup crushed walnuts
1 1/3 teaspoons cinnamon
2 cups grated carrots
1 1/3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Icing Ingredients

1/2 cup shortening
2 cups icing sugar
1 package cream cheese
1/2 tablespoon almond extract

Cake Method

Mix first 9 ingredients together. Bake in 9 by 13-inch pan at 325 F for 50 minutes, or until a toothpick inserted in centre comes out clean. Let cool for a bit, then remove from pan and let cool on a wire rack.

Icing Method

Beat ingredients until smooth and creamy. Use spatula to spread evenly over outside of cake. Place in fridge to let icing set.

Martha's Newfoundland Fruit Trifle

Martha Muzychka is a much read columnist for The Telegram. I value her opinion on many of the numerous issues she covers in her writing. Some time ago we were at a mutual friend's for dinner. Martha brought along a simple but delicious berry trifle. Thankfully, she was kind enough to share the recipe with me and hence with you. I love the tart quality the partridge berries bring to this dish.

1 sponge cake (recipe follows)
1 batch of custard (recipe follows)
1 cup blueberry sauce (about 2 cups of blueberries cooked with 2 tbs sugar)
1 cup partridge berry sauce (about 2 cups of partridge berries with 3 to 4
tbs sugar)
1 cup rhubarb jam
1/2 to 3/4 cup dry sherry
1 250 ml container whipping cream
3 tbs. toasted sliced almonds

Step 1: Assemble the trifle about four to six hours before you plan to serve
it. Cut the sponge cake into medium slices.

Step 2: Line the bottom of a large glass bowl with a layer of cake slices.
Sprinkle generously with sherry (about 1/4 of a cup). Spread the partridge
berry sauce over the cake. Top with one third of the custard.

Step 3: Repeat with a second layer of cake and press gently. Sprinkle with
sherry. Depending on your bowl, you may have to cut some cake pieces to
create an even layer. Spread blueberry sauce over cake. Add another third of
the custard.

Step 4: Repeat with third layer of cake and press gently. Sprinkle with
sherry. Spread rhubarb jam over the cake. Top with the remaining custard.

Step 5: Cover with plastic wrap and chill for at least four to six hours.
Before serving, top with whipped cream to which you have beaten in 1 heaping
tablespoon of sugar and 2 tbs of sherry. Spread over custard and use a fork
to fluff the cream into rough peaks. Sprinkle with toasted almonds.

Sponge Cake (Adapted from Rose Levy Beranbaum's Cake Bible)

2 tbs orange juice
Lemon rind from one lemon
1 tsp vanilla
1 cup sifted cake flour
3 tbs sugar
1 cup egg whites (about five eggs)
1 tsp cream of tartar
2 tbs sugar
2 whole eggs
3/4 cup white sugar

Step 1: Preheat oven to 350 F. In small bowl, combine orange juice, lemon
rind and vanilla. Set aside.

Step 2: Place egg whites in medium bowl and beat until foamy. Add cream of
tartar. Beat until soft peaks form. Add 2 tbs of sugar. Beat until stiff.
Set aside.

Step 3: Add 3 tbs. of sugar to the flour and set aside.

Step 4: In new mixing bowl, beat the whole eggs until lemon coloured. Slowly
add the 3/4 cup of sugar. Beat until mixture is thick and forms ribbons when
the beaters are lifted (about 5 to 7 minutes). Reduce the speed and add the
orange juice mixture. Mix thoroughly.

Step 5: Sift the flour with the 3 tbs of sugar over the egg yolk mixture.
Add one third of the egg whites and fold together with balloon whisk. Fold
in remaining whites and stir together gently.

Step 6: Pour into ungreased tube pan. Bake or 35 minutes. Cool cake in pan
upside down for at least one hour. Loosen cake with knife and shake gently
onto plate. Wrap tightly if not using for several days; otherwise let it dry
out a little before assembling trifle.

Custard (originally from Canadian Living)

3 tbs sugar
2 tbs corn starch
4 cups milk (2 per cent is fine)
3 eggs
1 tsp vanilla

Step 1: Pour vanilla into five-cup glass bowl and set aside.

Step 2: In heavy bottomed sauce pan stir together sugar and corn starch.
Over medium heat, whisk in the three eggs. When the eggs are warm, whisk in
the milk. Continue stirring gently, getting into all sides of the pan, over
medium heat. It will take about 10 minutes of stirring over medium heat for
the custard to get thick. It should coat the sides of a metal spoon. Once
you reach this stage, remove from heat and pour into bowl wit vanilla. Stir
and cover with plastic wrap. Chill until ready to assemble trifle.

NOTE: Incidentally this makes a good base for eggnog. Add one cup of whipped
cream plus 4 cups of milk to custard base. Add grated nutmeg and rum to
taste.

Gerry Crewe's Malva Pudding

My friend, Gerry Crewe, is one of the best cooking teachers I know. In 2004 he retires from the Commercial Cooking Course he has been teaching for the past few decades at the College of the North Atlantic in St. John's, Newfoundland. I wish him well. Don't let the term 'commercial cooking' throw you. This is not 'short order' cooking. Gerry's students learn the most sophisticated food preparation techniques during their two years of schooling. Many of his former students are now working at some of the finest hotels and restaurants in the world. Recently, Gerry was kind enough to give me a recipe for Malva Pudding. He prepared this fabulous dessert while in South Africa for the World Cooks Tour Against Hunger. As Gerry himself says, "It's simple and delicious!".
1 cup (250ml) castor sugar
2 eggs, at room temperature
1 tbsp (15ml) smooth apricot jam
1 1/4 cups (312ml) flour
1 tsp (5ml) bicarbonate of soda
pinch of salt
2 tbsp (30ml) butter
1 tsp (5ml) vinegar
1/2 cup (125ml) milk
Sauce:
1 cup (250ml) cream
1/2 cup (125g) butter
1/2 cup (125ml) sugar
1/2 cup (125ml) water, orange juice, sherry, or brandy
Method:
Use a medium-sized mixing bowl and an electric beater or hand beater. Beat the eggs and castor sugar until light and fluffy. Beat in the apricot jam. Sift the dry ingredients three times. Alternately fold the dry ingredients and milk mixture into the egg mixture. Pour the batter into a medium-large greased, oven-proof casserole. Bake at 180 degrees Celsius (350F) for 45 minutes. Melt the sauce ingredients together and pour over the pudding as soon as it is taken from the oven. Pierce the pudding with a fork to aid the absorption of the sauce. Serve hot. Makes 10 servings.

Stay tuned for more additions in the weeks ahead!