pasta on it's 5 min dry

Pasta Dough
Makes about 1 pound
Active Time: 40mins (or an hour if you don’t have machinery like me)

3 cups unbleached flour
4 large eggs, lightly beaten
2-3 tbsp water
1 tsp salt

Combine flour, eggs, 2 tbsp water and salt in a food processor. (If you don’t have one, use the old well method, make a pile of flour on the counter, and gently beat with a fork. When it gets too difficult, use your hands, knead until elastic 5-10 mins). Dough should be firm, not sticky. Let stand under an inverted bowl for 1 hour. To roll out, use a fancy machine or a rolling pin. Go easy on the flour and roll away. Use small chunks and roll into a snake to make it easier. Once you have nice, thin sheets, cut fettuccine strips with a knife.

To cook, place in boiling water for 2-3 mins. Can be dried for 30 mins, placed in plastic bag and refrigerated for 12 hours.

Crème Caramel

Active time: 20mins
Start to finish: 1.5hrs
Serves 6

1/2 cup sugar

2.5 cups milk
1 vanilla pod or 1 tsp extract
1/2 cup sugar
3 eggs, beaten
3 egg yolks

Make the caramel – put the sugar is a heavy saucepan and heat until it dissolves and starts to caramelize, tipping the saucepan from side to side to keep the colour even – don’t stir. Remove from heat and add 2 tablespoons of water to stop the cooking. It will bubble like crazy. Pour into 6 ramekins and set aside to cool.

Preheat oven to 350. Put the milk and vanilla in a saucepan and bring to just the boil. Mix together sugar, eggs and yolks. Gradually add boiling milk over egg mixture and stir. Ladle into ramekins and place in roasting pan. Fill roasting pan with water to halfway up the sides of the ramekins*. Cook 35-40 mins. They’ll jiggle, but you’ll be able to tell they’re set. Leave for 15 mins and unmould but running a knife around the edges and tipping upside down. Serve right away or chill.

*Tip – I add the water to the pan after I’ve placed the pan in the oven. Use hot water and a watering can or pitcher.

Leftover egg whites? Make mini meringue kisses to crumble over ice cream or a fruit fool. It really is easy!

Lauch your day with Baked Oatmeal!

Baked Oatmeal

Active time: 10mins
Start to finish: 30mins
Serves 4

1 1/2 cups old fashioned oats (the quick cooking variety will break down and get soggy)
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup melted butter

2 large eggs

splash of vanilla

handful of fruit, dried or fresh

Nuts for topping

Place a rack in the center of the oven and preheat oven to 350F.

In a medium sized bowl, whisk together the oats, sugar, cinnamon, baking powder and salt. In a separate bowl, whisk together the milk, butter, egg and vanilla extract. Add the wet ingredients to the dry and stir to incorporate. Fold in the dried fruit if using.

Pour mixture into a lightly greased 9-inch pie pan. Place in the oven and bake for 20-25 minutes, until lightly firm to the touch and no wiggle remains.

Remove from the oven, let cool for 5 minutes then spoon into serving bowls. Top with milk, fresh fruit and nuts and or serve with yogurt.

From

Atholl Brose

Royal Scots Fusiliers Recipe for Athol Brose

Athol Brose is a mixture of oatmeal brose, honey, Scotch whisky and Drambuie. Legend has it that the Duke of Athol overcame his enemies, during a Highland rebellion in 1745, by filling their well with this intoxicating mixture. Athol Brose is traditionally served in Scotland on New Year’s Eve to the first guests crossing the threshold of the host’s home, hence its other name, First Footing. Cream is an optional addition, particularly for festive occasions.

For 6:
9 oz. oatmeal brose
3 oz. heather honey
9 oz. Scotch whisky
3 oz. Drambuie
3 oz. light cream
Cheescloth for straining the brose

Prepare the brose by steeping one cup of oatmeal in three cups cold water and 3 oz. honey, then straining the liquid through cheesecloth. Mix the oatmeal, water and honey together thoroughly in a jug. Cover with a cloth and allow to sit at room temperature for 36 hours.
Mix the Scotch and Drambuie in well with a silver spoon and let rest for several hours. After letting it rest, this drink should be consumed in the one sitting. It is not recommended to keep any until the following day.

When ready to serve, add the cream. It is best served at room temperature. Drambuie is a liqueur compounded from Scotch whisky, heather honey and herbs by a secret formula belonging to the Mackinnon family near Edinburgh. The formula is said to been given to an early Mackinnon by Bonnie Prince Charlie as a reward for helping him escape to France. Drambuie is a corruption of the Gaelic, An Dram Buidbeach, meaning “the drink that satisfies”.

Happy New Year to All…. which will surely be the case after a few cups of Atholl.

Citrus Anise Salad

Citrus Salad with Star Anise Syrup

Active time: 25 min
Start to finish: 45 min

Ingredients:
1/3 cup sugar
1/3 cup water
3 whole star anise
5 large ruby red or pink grapefruit
4 blood (or regular) oranges

Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add star anise and simmer 5 minutes. Let stand off heat 30 minutes.

Cut peel from fruit with a sharp knife. Cut segments free from membranes into a bowl – or slice them as I did. Squeeze juice from membranes into bowl.

Add syrup with star anise to fruit and juice and stir gently. Remove star anise before serving if desired.

Can be made 1 day ahead.

From Gourmet, December 2008

Sunchokes store their carbohydrates in a form of inulin, a starch that is not utilized by the body for energy, unlike sugar and are recommended as a potato substitute for diabetics. Jerusalem artichoke flour is also recommended for those who are allergic to wheat and other grains. High in iron, potassium and thiamine. They are like a juicy potato, verging on consistency of a water chestnut or jicama. You can slice them thinly for a salad or add them to potato dishes or soups. Here, I made a potato, parsnip and sunchoke puree to go alongside balsamic salmon and kale with sauteed apples.

Balsamic glazed salmon with sunchoke, parsnip and potato puree

Sunchoke, Potato & Parsnip Puree

Active Time: 15mins
Start to Finish: 30mins

2 1/2 pound selection of sunchokes, parsnips, potatoes
2 cups milk or cream
Coarse salt

Peel and cut root vegetables into 1/2-inch cubes and place in bowl of water to prevent browning. Place milk/cream in large saucepan. Drain artichokes; add to pan. Bring to boil, reduce heat to low, and simmer covered until veggies are tender and almost all liquid is absorbed, adding water by tablespoonfuls if dry and artichokes are not yet tender, about 25 minutes. Puree in processor or use hand blender, or mash with a fork. Season with coarse salt and pepper.

Chocolate Peanut Butter Mousse Cake

Chocolate Peanut Butter Mousse Cake

Active Time: 1hr
Start to Finish: 3hrs (includes 2hr fridge session)

Crust:
1 9-ounce package chocolate wafer cookies
1/2 cup sugar
1 tsp ground cinnamon
generous 1/2cup unsalted butter, melted

Filling:

1 18-ounce jar creamy peanut butter
2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar
2 tablespoons vanilla extract
2 cups chilled whipping cream

Topping:
1/2 cup whipping cream
1/4 cup sugar
1 tbsp instant espresso powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tsp vanilla extract

Preparation:

For crust:
Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool. If you don’t have a food processor (I don’t), use a blender or crush the cookies under wax paper or parchment with a rolling pin.

For filling:
Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.

For topping:
Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 2 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.

Bon Appétit, March 2000

1. Preheat oven to 400.
2. Scoop seeds and guts from pumpkin.
3. Use your fingers to separate the seeds from the flesh.
4. Cover seeds with cool water in a large bowl and and swish to rinse.
5. Drain pumpkin seeds spread on a kitchen towel to dry.
6. Put seeds in a bowl and toss with about 1 tsp. vegetable oil, salt, pepper, brown sugar, sesame oil, chili flakes and toss to coat thoroughly.
7. Spread seeds in a single layer on a baking sheet. Roast until golden and crispy, about 15 minutes.

Cinderella Pumpkin Martini
From Fraiche Restaurant, Vancouver – created in 2008 by bar manager Graham Racich:

2 1/2 oz. vodka (use plain or pear vodka)
2 to 3 oz. pumpkin puree
1 oz. apple sauce
squeeze lime
1/2 oz. maple syrup
1/2 oz. cognac

Mix all ingredients, then strain with cheesecloth. Place the extracted liquid into a cocktail shaker with ice. Shake vigorously, then strain into a chilled cocktail glass. Note that even though you’ll start with a large volume of ingredients, the actual drink itself will be about 2 to 3 oz.

LIKE me

Galette fresh from the oven

Individual Zucchini, Lemon, and Ricotta Galettes
Makes 6 galettes
Active Time: 30mins
Start to Finish: 2hrs (includes 30min fridge session and 45min cooking)

Crust:
2 cups all purpose flour
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water

Filling:
5 2/3 cups coarsely grated zucchini (about 1 1/3 pounds)
1 1/4 teaspoons salt, divided
4 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
1 small garlic clove, minced
2 teaspoons fresh lemon juice
1 1/4 cups ricotta cheese
1/3 cup plus 1/4 cup grated Parmesan cheese
1 large egg
2 teaspoons finely grated lemon peel
1/2 teaspoon ground black pepper
handful fresh herbs, chopped (basil, mint, thyme…)

Preparation:
For crust:
Whisk flour and salt in medium bowl. Using fingertips, rub butter into flour mixture until coarse meal forms. Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Form dough into 2 balls; flatten each into disk. Wrap in plastic wrap and chill at least 30 minutes. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

For filling:
Place zucchini in colander set over large bowl. Sprinkle with 3/4 teaspoon salt and toss to coat. Let drain 30 minutes. Squeeze zucchini in kitchen towel to remove as much liquid as possible.

Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender, stirring occasionally, about 12 minutes. Cool to room temperature.

Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt and herbs in medium bowl. Stir in cooled zucchini mixture.

Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds (or if that sounds annoying, just cut 3 roundish squares from your dough, pinch the edges and it’ll be fine). Repeat with remaining dough. Place 3 dough rounds on each baking sheet.

Melt remaining 2 tablespoons butter. Spoon 1/2 cup filling into center of 1 dough round, leaving a bit of a border. Fold up border, pleating dough edges to create round pastry with some exposed filling in center. Repeat with remaining filling and dough rounds. Brush crusts with melted butter. Sprinkle galettes with remaining 1/4 cup Parmesan cheese.

Bake galettes 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer. Can be made 4 hours ahead.

Serve galettes hot or at room temperature.

Adapted from Bon Appetit, October 2008.

Lucy's Lettuce

Salad Ingredients:
Fresh Greens
Cilantro
Peas & corn (use frozen if required, just cook then rinse with cold water)
Cucumber
Avocado
Strawberries (or blueberries or mango)
Roasted pine nuts (or almonds)
Goat cheese

Dressing Ingredients:
olive oil
white wine vinegar (or apple cider)
Dijon mustard
maple syrup