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Recipes
Soho Cocktail
By franny-2
Native to China, lychees are popular in Asian cooking and culture
- 1 . In a cocktail shaker filled with ice, add 3/4 oz vodka, 1/2 oz Lychee liqueur, 1/4 oz blue curacao and 4 oz lemonade.
- 2 . Shake and strain into a Collins glass filled with ice.
- 3 . Garnish with a lemon wheel.
Mediterranean frittata
By franny-2
The humble potato is the star of this colourful and satisfying oven-baked omelette — we guarantee you’ll want t...
- 1 * 1 small cooked potato, peeled
- 1 * 1 green onion
- 1 * 1 plum tomato
- 8 * 8 eggs
- 1 * 1 tsp (5 mL) dried oregano leaves
- 1/2 * 1/2 tsp (2 mL) garlic powder
- 1/4 * 1/4 tsp (1 mL) salt
- 1/3 * 1/3 cup (75 mL) crumbled feta
Stuffed Baked Tomatoes and Eggs with Pancetta
By franny-2
Plump, juicy tomatoes encase pancetta, soft-cooked egg and basil pesto
- 8 heirloom or vine-ripened tomato, (2-1/2 inches/ 6 cm diameter)
- 1/2 tsp(2 mL) (2 mL) salt
- 3 tbsp(45 mL) (45 mL) basil pesto
- 8 thin slices pancetta, (at least 3 inches/8 cm diameter) or thinly sliced prosciutto
- 8 small eggs, (at room temperature)
- 4 tsp(18 mL) (18 mL) butter
Almond Pistachio Chicken with Mustard Sauce
By franny-2
Serve with new potatoes and steamed vegetables, such as spinach, snow peas, broccolini or a combination of the thre...
- Four 6 oz (175 g) boneless, skinless chicken breasts
- Salt and freshly ground pepper
- 1/3 cup (75 mL) chopped almonds
- 1/3 cup (75 mL) chopped pecans
- 1/3 cup (75 mL) chopped pistachios
- ¼ cup (50 mL) chopped parsley
- 1 tbsp (15 mL) chopped fresh thyme
- 3 tbsp (45 mL) Dijon mustard
- 1 tbsp (15 mL) white wine vinegar
- 1 tbsp (15 mL) olive oil
- 2 tbsp (25 mL) unsalted butter
- Mustard Sauce
- ½ cup (125 mL) dry white wine
- 1 tbsp (15 mL) chopped shallots
- 1 cup (250 mL) whipping cream
- 1 tbsp (15 mL) grainy mustard
- 1 tsp (5 mL) lemon juice
Poached Plums, Waffles & Ice Cream
By franny-2
Thinner-skinned yellow plums are best for this dish if they are available
- ½ vanilla bean
- 1½ cups (375 mL) sugar
- 1½ cups (375 mL) water
- 1-inch (2.5-cm) piece cinnamon stick
- 2-inch (5-cm) piece lemon peel
- 1½ lbs (750 g) small yellow or blue plums,halved and pitted
- 6 waffle wafers
- 1 pint (550 mL) vanilla ice cream
Caramelized Pear and Apple Bread Pudding
By franny-2
A fresh twist turns this comfort food into a special dessert
- 2 tbsp (30 mL) butter
- 2 pears, peeled, cored and cut into 1/4' (5 mm) wedges
- 2 apples, peeled, cored and cut into 1/4' (5 mm) wedges
- 1/4 cup (50 mL) brown sugar
- 5 cups (1.25 L) 1/2' (1 cm) cubed stale egg or French bread
- 1/2 cup (125 mL) each: coarsely chopped raisins and pecans
- 2 1/4 cups (550 mL) 35% Real Whipping Cream3 eggs
- 3/4 cup (175 mL) granulated sugar
- 2 tsp (10 mL) vanilla
- 1 tsp (5 mL) each: ground nutmeg and cinnamon
Great Northern Baked Beans with Maple Syrup
By franny-2
Barbecue sauces vary so pick your favourite and, if quite sweet, add the lesser amount of maple syrup
- 1 lb (500 g) great Northern or navy beans
- ½ lb (250 g) naturally-cured bacon with maple
- 1 to 2 yellow cooking onions, finely chopped
- 1 large clove garlic, minced
- 1 cup (250 mL) barbecue sauce
- 2 to 4 tbsp (25 to 60 mL) pure maple syrup
- 1 tsp (5 mL) dry mustard
Seafood Crêpes
By franny-2
1. Cut the shrimp in half, lengthwise, and the scallops in quarters or halves, depending on their size
- 8 oz (250 g) cleaned shrimp
- 8 oz (250 g) scallops
- 3 tbsp (45 mL) unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- ½ cup (125 mL) dry white wine
- 1 tbsp (15 ml) Pernod
- 3 tbsp (45 mL) finely chopped chives
- 2 tbsp (25 mL) chopped tarragon
- 2 tsp (10 mL) finely grated lemon zest
- Kosher salt and freshly ground pepper
- 8 cooked crepes (Basic Crepes - recipe follows)
Roast Beef with Double Horseradish and Crisped Onions
By franny-2
With the heat of the double horseradish mayonnaise and the juicy taste of the meat all topped with crispy fried oni...
- Double Horseradish
- ½ cup (125 mL) mayonnaise
- 2 tbsp (25 mL) prepared grated horseradish
- 1 tbsp (15 mL) wasabi paste
- ½ tsp (2 mL) honey
- 2 tbsp (25 mL) chopped chives
- Salt and freshly ground pepper
- Crisped Onions
- Oil for frying
- ½ Spanish onion, peeled
- ½ cup (125 mL) buttermilk
- 1 cup (250 mL) flour seasoned with salt and pepper
- Beef
- 8 slices multi-grain bread
- 1 small head frisee lettuce, arugula or romaine
- ½ lb (250 g) rare roast beef
Exotic Mushroom and Goat Cheese Quesadillas
By franny-2
The mushroom filling can be prepared ahead of time
- 1 cup (250 mL) boiling water
- ½ oz (15 g) dried mushrooms (shiitake, porcini, etc.)
- 2 tsp (10 mL) extra virgin olive oil
- ¼ cup (50 mL) minced shallots
- 4 cups (1 L) sliced mixed fresh mushrooms (shiitake, oyster, cremini etc.) about 1 lb (500 g)
- ½ tsp (2 mL) salt
- 2 tsp (10 mL) fresh chopped rosemary or 1 tsp (5 mL) dried
- 2 oz (60 g) lower-fat, soft goat cheese, crumbled
- ½ cup (125 mL) shredded Parmesan cheese
- Salt and freshly ground pepper to taste
- Seven 8-inch (20-cm) flour tortillas
- Vegetable oil cooking spray