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Recipes
Boursin & Prosciutto-Wrapped Bread Sticks
By franny-2
This classic appetizer is a lifesaver when you’re in a pinch for a starter
- 8 prosciutto slices
- 1/2 pkg (75 g) Boursin cheese
- 16 bread sticks, each about
- 5 inches (12 cm) long
Shellfish Risotto
By franny-2
A gentle risotto - the cooked seafood is folded in at the end of the cooking time
- 1/2 cup (125 mL) white wine
- 1 dozen littleneck clams
- 1 dozen mussels
- 2 tbsp (25 mL) olive oil
- 4 large scallops
- 8 large shrimp
- Risotto
- 5 cups (1.25 L) chicken stock, approximately
- 2 tbsp (25 mL) olive oil
- 2 tbsp (25 mL) butter
- 1/2 cup (125 mL) finely chopped onion
- 1 1/2 cups (375 mL) Vialone Nano rice
- 1/2 cup (125 mL) white wine
- 2 tbsp (25 mL) chopped chives
- Salt and freshly ground pepper
Plum & Vanilla Ricotta Pots
By franny-2
Little Jack Horner would appreciate this lovely dessert with a whole plum’s worth of fruit in each pot! These...
- 6 medium-size ripe black or red plums
- 1 tbsp (15 mL) butter, softened
- 1 ⁄2 cup (125 mL) ricotta cheese
- 3 ⁄4 cup (175 mL) whipping cream
- 1 ⁄2 tsp (2 mL) pure vanilla extract
- 2 eggs
- 1 ⁄2 cup (125 mL) granulated sugar
- 1 ⁄4 cup (50 mL) all-purpose flour
- 1 tbsp (15 mL) vanilla sugar (see TIP)
Farfalle with Harvest Tomatoes and Brie
By franny-2
Ripe and juicy fall tomatoes don't require lengthy simmering
- 1/2 * 1/2 500-g pkg farfalle or penne
- 4 * 4 tomatoes, preferably a mix of red and yellow
- 4 * 4 slices prosciutto
- 3 * 3 garlic cloves, minced
- 1 * 1 cup (250 mL) shredded fresh basil
- 2 * 2 tbsp (30 mL) olive oil
- * Generous pinches of salt
- 150 * 150 g (5 oz) brie or Camembert
Curried Pumpkin Soup with Masala and Coconut
By franny-2
The seemingly mild spice of this thick autumn soup becomes livelier with subsequent spoonfuls, yet it never overwhe...
- 1 small apple
- ¾ cup (175 mL) shaved dried unsweetened coconut
- 1 tbsp (15 mL) butter
- 1 small onion, sliced
- 1 stalk celery, sliced
- 1 large clove garlic
- 1 tsp (5 mL) grated fresh ginger
- ¾ tsp (4 mL) mild curry powder
- ¾ tsp (4 mL) masala tandoori or garam masala
- ¼ tsp (1 mL) ground cumin
- 1 tbsp (15 mL) all-purpose flour
- 2 ½ to 3 cups (625 to 750 mL) chicken stock or broth
- 1 cup (250 mL) thick puréed unsweetened pumpkin, canned or homemade
- One 400 mL can unsweetened coconut milk, divided
- ¼ cup (50 mL) chopped coriander, divided
- ¼ tsp (1 mL) salt
Chicken Caesar Tortellini with Toasted Almonds
By franny-2
True creativity is born of the need to use up perishable ingredients in a novel way—or when unexpected guests are...
- 8 oz (250 g) frozen or fresh cheese tortellini, about 3 1⁄2 cups (875 mL)
- 1 ⁄2 cup (125 mL) creamy Caesar dressing
- 1 ⁄4 tsp (1 mL) freshly ground black pepper
- 1 ⁄4 cup (50 mL) finely chopped fresh basil or parsley
- 1 1⁄2 to 2 cups (375 to 500 mL) bite-sized cooked chicken pieces
- 1 ⁄4 cup (50 mL) toasted slivered almonds
- 1 ⁄4 cup (50 mL) grated Parmesan
Cranberry Snowballs
By franny-2
This is your basic rice crisp cookie gone festive
- 3 c. miniature marshmellows (or 40 large)
- 1/4 c. butter
- 1 1/2 tsp. vanilla
- 1/4 tsp. coconut extract
- 3 c. rice krispie cereal
- 1/2 c. chopped dried cranberries
- 2 c. sweetened flaked coconut
Maple Mousse with Glazed Pine Nuts
By franny-2
1. While stirring constantly, sprinkle gelatine into hot water
- Mousse
- One 7 g envelope unflavoured gelatine
- ¼ cup (50 mL) boiling water
- 3 eggs, separated
- ¾ cup (175 mL) maple syrup
- 1 cup (250 mL) cold whipping cream
- Pine Nuts
- ¼ cup (50 mL) pine nuts
- 1 tsp (5 mL) maple syrup
- Pinch cayenne
- 1 tsp (5 mL) butter
Pecan Dulce de Leche Sandwich Cookies
By franny-2
Dulce de leche, a Latin American caramelized milk confection, is available at many grocery and specialty food store...
- 3/4 cup(175 mL) (175 mL) butter, softened
- 1/4 cup (50 mL) granulated sugar
- 1/4 cup (50 mL) packed dark brown sugar
- 1 egg yolk
- 1 tsp(5 mL) vanilla
- 1 pinch salt
- 2 cups(500 mL) all-purpose flour
- 3/4 cup (175 mL) finely chopped toasted pecans
- 1/4 cup (50 mL) unsweetened desiccated coconut, toasted
- 1/2 cup (125 mL) dulce de leche
Warm Mushroom and Sweet Corn Salad with Thyme & Basil Vinaigrette
By franny-2
Savour the last of the sweet corn and tomatoes from the garden or market in this warm salad with woodsy mushrooms, ...
- 1/2 cup (125 mL) olive oil
- 2 cloves garlic, minced
- 1 tsp (5 mL) chopped fresh thyme
- 1/3 cup (80 mL) red wine vinegar
- 1 tsp (5 mL) dry mustard or Dijon mustard
- Pinch of granulated sugar
- Salt and freshly ground pepper
- 8 oz (250 g) cremini mushrooms, sliced
- 1 1/2 cups (375 mL) cooked corn kernels
- 1 cup (250 mL) diced tomatoes or halved cherry tomatoes
- 1/4 cup (60 mL) chopped fresh basil
- 1 large head leaf lettuce, torn (or 10 cups/2.5 L baby romaine lettuce)