Family Food Favorites
Saturday, September 16, 2006 Famous Pink Recipes

In support of the CIBC Run For The Cure on Oct 1st.

To make a donation to me or another participant on the team I'm running with visit our site by clicking here!


Anise-Flavoured Beet Salad:

1 lb Beets, peeled, halved and cut into 1/2-in (1 cm) slices
6 tbsp Olive oil
1/4 cup Red wine vinegar
Salt and black pepper, to taste
1 Small onion, halved and thinly sliced
1/2 tsp Crushed fennel seeds

1. Cover beets with water, bring to a boil, then simmer, covered, until tender,
about 1 hour.

2. Drain and cool.

3. In a medium bowl beat together oil, vinegar, salt and black pepper.

4. Stir in onion and fennel seeds; mix in beets gently.

5. Refrigerate until needed.

Makes 4 servings.

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Double Chocolate-Hazelnut Truffle Tart:

2 cups All-purpose flour
1/2 cup Cocoa
6 tbsp Granulated white sugar
1 cup Unsalted butter, cubed
4-6 tbsp Orange juice, more if needed

Filling:
1 1/2 cups 35% cream
1 lb Bittersweet chocolate, chopped
3 tbsp Unsalted butter

Garnish:
Fresh raspberries

1. Prepare the pastry: In a food processor, gently combine flour, cocoa and sugar. Slowly add butter until the mixture is just crumbly. Add enough orange juice for mixture to come together.

2. Remove from food processor and form into a ball. Flatten slightly, wrap in plastic wrap and refrigerate for 30 minutes.

3. Remove pastry from refrigerator and roll out until thin on floured surface. Place in 10-in (25 cm) tart or flan pan with removable bottom. Prick base slightly.

4. Place a sheet of parchment or foil over pastry and weight down with beans or rice. Bake in 350°F (180°C) preheated oven for 30-40 minutes or until cooked through. Cool completely.

5. Prepare the filling: Bring cream to a boil in a medium pot, over medium heat. Add chocolate and stir until melted. Stir in butter. Pour dark chocolate cream into tart pan. Chill to set slightly. Garnish with raspberries placed around rim of tart.

Makes 1 tart

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Smoked Salmon, Cream Cheese and Caper Quesadillas:

1/4 cup Olive oil, more for brushing
1 pkg (8oz) White button mushroom, wiped clean and sliced very thin
Salt and fresh ground pepper, to taste
1 pkg (8oz) Cream cheese, softened
2 tbsp Capers, chopped, more if desired
40 Baby spinach leaves or arugula
1/2 lb Smoked salmon, thinly sliced
10 Tomato, Spinach or Plain 10in (25 cm) Tortilla Wraps, cut into bite-size shapes with cutters

1. Heat olive oil in a medium skillet over medium-high heat.

2. Add mushrooms; cook and stir until softened and slightly coloured, 3 to 5 minutes. Season with salt and pepper and set aside.

3. In a small bowl or food processor, blend together cream cheese and capers. Season as necessary and set aside.

4. Arrange half of the spinach tortillas on parchment-lined baking sheets.

5. Spread a thin layer of cream cheese mixture on tortillas.

6. Place spinach or arugula on top of cheese.

7. Cover with cooked mushrooms.

8. In one even layer arrange smoked salmon on top.

9. Spread another thin layer of cream cheese mixture on remaining tortillas.

10. Place second tortilla cream cheese side down on top of filling. Press down so that layers stick together.

11. Cover tortillas with plastic wrap or a damp towel to prevent them from drying out.

12. Brush each side with olive oil and broil until golden brown and crisp.

Makes 40 appetizers.

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Sour Cherry Soup:

4 cups Pitted fresh or defrosted sour cherries
1 cup Fruity red wine, such as Beaujolais
1/2 cup Orange juice
1/4 cup Packed fresh mint leaves
1/4 cup Honey

Garnish:
Yogurt or sour cream
Fresh mint leaves
Orange zest

1. In a saucepan over medium heat, combine cherries, wine, orange juice and mint leaves. Bring to a boil; reduce heat and simmer 5 to 7 minutes.

2. Remove mint leaves, if desired. Stir in honey.

3. In batches, transfer to blender and purée until smooth.

4. Cover and refrigerate for several hours before serving.

5. Serve garnished with yogurt or sour cream, mint leaves and orange zest.

Makes 4 servings.

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Ziti with Shrimp and Fennel in a Roasted Tomato Cream Sauce:

1 lb Ziti
Olive oil
6 Medium tomatoes, cored and diced olive oil, as needed
2 tbsp Olive oil
3 Large garlic cloves, finely minced
1 Large shallot or green onion, finely diced
Large pinch of saffron, soaked in 1/4 cup (50 mL) of hot stock,wine or water for 15 minutes
1 lb Shrimp, shelled, tails removed and deveined
1/2 cup Pernod or dry white wine
1 Small fennel, finely chopped
2 cups 35% cream
Salt and black pepper, to taste

Garnish:
2 tbsp Fresh parsley, finely chopped (prepare just before serving)
1 Lemon, juiced

1. Prepare pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 10 to 12 minutes. Drain pasta and cool immediately under cold running water. Toss liberally with olive oil. Set aside.

2. Prepare tomatoes: Toss diced tomatoes with olive oil and lightly sprinkle with salt and black pepper. Transfer to medium casserole dish and bake in 350°F (180°C) preheated oven, uncovered, for about 30 minutes.

3. Prepare sauce: In a medium skillet, over medium heat, heat 2 tbsp (30 mL) olive oil. Add garlic and shallots, stirring continuously, about 2 minutes.

4. Add saffron and cook until liquid evaporates.

5. In a medium bowl, season shrimp liberally with salt and black pepper; toss well. Increase heat and add shrimp to skillet while tossing rapidly until just pink and still opaque, about 1 minute or less. (Alternatively shrimp may be grilled.)

6. Remove skillet from heat and add Pernod. Return to heat for one half a minute and remove shrimp; set aside.

7. Add fennel to skillet and sauté on low heat for several minutes until tender.

8. Add roasted tomatoes and simmer, covered, about 8 minutes. Season as necessary.

9. Add cream and simmer until mixture is reduced by half. Adjust seasoning.

10. Reheat shrimp in sauce just before serving. Do not overcook.

11. To serve: Reheat cooked pasta in pan, stirring frequently for a few minutes. Toss with pasta sauce, chopped parsley and lemon juice.

Makes 4 servings.

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All of the recipes courtesy of Marian Staresinic, The Cooking Studio

Source: KitchenAid Cook for the Cure

Prepared by Rae :: 9:49 AM :: 0 comments Search the recipe box

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Monday, September 11, 2006 Patriotic Pie


Crust:
1 package Duncan Hines Blueberry Muffin Mix, seperated
1/4 cup butter or margarine, softened

Filling:
1 quart vanilla ice cream, softened. (see Tip)
1/2 cup crumb mixtures, reserved from Crust

Topping:
Can of blueberries from Mix
1 pint fresh strawberries, rinsed, drained and sliced
2 tbsp sugar (optional)

1. Preheat oven to 400F. Grease 9-inch pie plate.

2. For crust, place muffin mix in medium bowl. Cut in butter with pastry blender or two knives. Spread evenly in ungreased 9-inch square baking pan. Do not press. Bake at 400F for 10-12 minutes. Stir. Reserve 1/2 cup crumb mixture against bottom and sides of pie plate to form crust. Cool completely.

3. For filling, spread ice cream over crust. Sprinkle with reserved crumb mixture. Freeze several hours or until firm.

4. For topping, rinse blueberries from Mix with cold water and drain. Combine strawberries and sugar, if desired.

5. To serve, let pie stand 5 minutes at room temperature. Top with blueberries and strawberries.

Serves 8

Tip: Ice cream can be softened by allowing to stand at room temperature for 15 minutes or place in refridgerator for 30 minutes.

Source: Great American Favorite Brand Name Cook Book

Prepared by Rae :: 9:00 AM :: 0 comments Search the recipe box

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Sunday, September 03, 2006 Chicken with Dijon-Tarragon Sauce


1 tbsp olive oil, divided
1 tbsp butter, divided
4 boneless, skinless chicken breasts
salt & pepper to taste
1 small onion, diced fine
3/4 cup chicken broth
1/4 white wine
1/3 cup half and half
1 tsp tarragon
2 tsp Dijon mustard

1. In a skillet, melt half of each of the butter and olive oil together over medium-high heat. Season the chicken breasts with salt and pepper to taste. Cook until nicely browned on both sides, about 5 minutes per side, depending on the thickness. Remove from skillet and keep warm.

2. Add remaining butter and olive oil, then add the onion. Cook over medium heat until soft, about 3 minutes. Add the chicken broth and simmer until it has reduced. Use a wire whisk to get up all the browned bits off the bottom of the pan. Now add the wine. Cook for another 2 minutes and reduce the heat.

3. Add the half and half, tarragon, and Dijon into the skillet. Increase the heat, but don't boil it hard or the sauce will break. Allow to cook until slightly thickened; add the chicken back into the pan (and any juices that may have collected) and cook for a few more minutes.

Serve with sauce ladled over the top.

Serves 4

Prepared by Rae :: 10:40 PM :: 1 comments

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Friday, September 01, 2006 Greek Lamb Chops


4 lamb chops
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup fresh mint, chopped
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper

1. Combine olive oil, vinegar, mint, and garlic in a small bowl. Mix well. Pour into a resealable bag and add lamb chops. Refrigerate for 2 hours.

2. Preheat grill. Remove lamb chops from marinade and season with salt and pepper. Place on hot grill and cook for about 6 minutes per side or until done.

Serves 4

Prepared by Rae :: 10:00 AM :: 0 comments Search the recipe box

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