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Recipes
Bacon-Wrapped Pork Loin with Apples & Sage
By franny-2
Choose bacon well-streaked with lean meat as well as fat and purchase it from the butcher’s case, as it tends not...
- 2 large pork tenderloins,
- total about 2 lbs (about 1 kg)
- 10 fresh sage leaves, very finely chopped,
- or 1 tsp (5 mL) dried rubbed sage
- 2 to 3 large garlic cloves, minced
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) freshly ground
- black pepper
- 9 to 10 slices thick-cut bacon
- Kitchen twine
- 3 to 4 large apples such as
- Cortland or Spy
- 1 large cooking onion
- 2 tbsp (25 mL) all-purpose flour
- 1 ½ cups (375 mL) chicken broth or stock
Pecan & Cherry Chocolate Ice Cream Pie
By franny-2
All the delicious flavors of a fruit and nut bar are rolled into this ice cream pie with a buttery, spicy ginger cr...
- CRUST:
- 20 ginger snap cookies
- 1/3 cup unsalted butter, melted and cooled
- GANACHE:
- 2 ounce semi-sweet chocolate, finely chopped
- 1/4 cup whipping cream
- FILLING AND GARNISH:
- 1 container chocolate ice cream
- 1 cup pecan pieces
- 1/2 cup dried cherries or cranberries
- 1/2 cup golden raisins (optional)
- 4 ounces semi-sweet chocolate, finely chopped
Peameal Bacon, Walnut & Endive Salad with Mustard Dressing
By franny-2
This sturdy salad can be put together ahead of time but do not dress until just before serving
- 1 tbsp (15 mL) olive oil
- 8 oz (250 g) peameal bacon
- 2 tbsp (30 mL) butter
- 1 cup (250 mL) walnut pieces
- 1 tbsp (15 mL) brown sugar
- 2 heads white Belgian endive
- 2 heads red Belgian endive
- DRESSING
- 1 tbsp (15 mL) chopped shallots
- 1 1/2 tsp (7 mL) white wine vinegar
- 1 1/2 tsp (7 mL) balsamic vinegar
- 1 1/2 tsp (7 mL) Dijon mustard
- 1/2 tsp (2 mL) maple syrup
- 3 tbsp (45 mL) olive oil
- Salt and freshly ground pepper
Sweet Potato & Red Pepper Gratin
By franny-2
The burnished orange colour of this gratin brightens the plate while the combination of roasted sweet potatoes and ...
- 4 large sweet potatoes, about 4 lbs (2 kg)
- 2 sweet red peppers, cut lengthwise into quarters
- 1/4 cup (60 mL) butter, cut into pieces
- 2 cups (500 mL) shredded Oka or other nutty-flavoured cheese
- Salt and freshly ground pepper
Strawberry Macadamia Nut and Spinach Salad with Honey Mustard Vinaigrette
By franny-2
The combination of macadamia nuts, strawberries, spinach and honey makes an unusual but splendid early summer salad
- 8 cups (2 L) baby spinach
- 1/2 English cucumber, peeled and diced
- salt
- 4 cups (1 L) strawberries, hulled and halved
- 1/4 cup (50 mL) chervil or Italian parsley sprigs
- 2/3 cup (150 mL) macadamia nuts
- Vinaigrette
- 2 tsp (10 mL) runny honey
- 1 tbsp (15 mL) grainy mustard
- 2 tbsp (25 mL) sherry vinegar
- 1/2 cup (125 mL) extra virgin olive oil
- Salt and freshly ground pepper
Orange Vanilla Ice Cream Pots
By franny-2
A fancier version of the ice cream treats you may have bought as a kid from the corner store
- 2 cups (500 mL) vanilla ice cream
- 1 to 1 1/3 cups (250 to 325 mL) orange, mango or raspberry sorbet
- Caramel or butterscotch sauce to taste
- 1 ½ to 2 cups (375 to 500 mL) fresh berries, your favourite type
Individual Foil Packets of Grilled Garlic Potatoes
By franny-2
These simple potatoes are so much more than the sum of their parts
- 2 ½ lbs (1.25 kg) Yukon Gold potatoes,
- thinly sliced
- 1 tbsp (15 mL) chopped garlic
- ⅓ cup (75 mL) butter, cut into pieces
- Salt
Cider-Braised Sausages
By franny-2
Here’s a wonderfully hearty main course that would make a good weeknight supper or a bistro-style casual dinner
- 4 slices bacon, chopped
- 6 large good-quality sausages, about 2 lbs (1 kg)
- 1 large sweet onion, halved and thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 mL) all-purpose flour
- 1 ½ cups (375 mL) hard cider
- 2 tsp (10 mL) Worcestershire sauce
- 2 sprigs fresh sage
- 1 bay leaf
- ¼ tsp (1 mL) freshly ground black pepper
- Salt
- Sage sprigs or chopped parsley for garnish
Eggs Benedict Casserole
By franny-2
An American classical dish, Eggs Benedict but in casserole form
- SAUCE:
- 1 pound Canadian bacon or ham, chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 large eggs
- 2 cups milk
- 1 tablespoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon paprika
- Parsley for garnish, freshly chopped
- 4 large egg yolks
- 1/2 cup heavy whipping cream
- 1 to 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup melted butter
- Salt and pepper, to taste
Butterscotch Squares
By franny-2
A recipe from Lisa Andretta
- 1/4 c. butter
- 1/2 c. smooth peanut butter
- 1 c. butterscotch chips
- 1 c. coloured marshmellows