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Recipes
Grilled Creamed Corn
By franny-2
Even a classic like creamed corn deserves a makeover
- 8 * 8 ears corn, husked
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons flour
- 1 1/4 * 1 1/4 cups milk
- 3 * 3 tablespoons cream cheese
- * Salt and black pepper
- 1 * 1 pinch cayenne pepper (optional)
Sweet Potato Quesadillas
By franny-2
We all know by now that eating a little less meat is a good idea
- 1 tbsp (15 mL) olive oil
- 4 green onions, sliced, white and
- green parts separated
- 1 rib celery, diced
- 2 large sweet potatoes, peeled and diced
- 1 ⁄2 cup (125 mL) canned black
- beans, rinsed and drained
- 1 ⁄2 tsp (2 mL) each coarse salt,
- fresh cracked pepper, ground cumin
- 1 ⁄4 tsp (1 mL) chili powder
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 1 ⁄4 cup (50 mL) chopped fresh cilantro
- 4 whole grain flour tortillas,
- 10 inches (25 cm) each
- 1 ⁄2 cup (125 mL) crumbled
- queso fresco cheese
Tomato Bread Salad
By franny-2
The success of this salad lies in the quality of ingredients used
- 8 cups (2 L) day-old bread cut into 1½-inch (4-cm) cubes
- 4 large field tomatoes, cored and coarsely chopped
- ½ red onion, peeled and thinly sliced
- 1 small cucumber, peeled, seeded and diced
- 1 cup (250 mL) packed fresh basil leaves, slivered
- ¼ cup (50 mL) extra virgin olive oil
- 1 tbsp (15 mL) red wine vinegar
- 2 cloves garlic, peeled and minced
- 1 tsp (5 mL) kosher salt,
- Freshly ground pepper
Mushroom Risotto
By franny-2
A classic risotto that makes an excellent first course before a light fish or meat main course
- ½ cup (125 mL) dried porcini mushrooms
- 1 cup (250 mL) boiling water
- 8 oz (250 g) fresh mixed wild mushrooms
- 2 tbsp (25 mL) olive oil
- 2 tbsp (25 mL) butter
- 1 tsp (5 mL) chopped garlic
- Salt and freshly ground pepper
- 2 tbsp (25 mL) chopped parsley
- Risotto
- 5 cups (1.25 L) chicken stock, approximately
- 2 tbsp (25 mL) olive oil
- 2 tbsp (25 mL) butter
- ½ cup (125 mL) finely chopped onion
- 1 ½ cups (375 mL) Carnaroli rice
- ½ cup (125 mL) white wine
- 1/3 cup (75 mL) Parmesan cheese
- Salt and freshly ground pepper
Field Mushrooms with Spring Peas and Shoots
By franny-2
Add butter to large frying pan over medium high heat, let it melt and foam
- 2 tbsp. unsalted butter
- 2 8 oz. pkg. mixed or wild mushrooms
- 1/4 c. cognac
- salt, pepper, cayenne pepper to taste
- 1/2 c. whipping cream
- 2 c. frozen peas
- juice of 1/2 lemon
- 4 tbsp. chopped parsley
- 2 c. fresh pea sprouts
Roasted Side Of Salmon With Mustard & Tarragon Cream Sauce
By franny-2
When purchasing the side of salmon ask your fishmonger to slice a fresh side for you from a whole fish
- 3 1/2 to 4 lbs (1.75 to 2 kg) side of salmon, deboned, skin on
- Salt and freshly ground pepper
- 1/4 cup (50 mL) unsalted butter
- 1 cup (250 mL) shallots, chopped fine
- 1/2 cup (125 mL) dry white wine
- 3/4 cup (175 mL) 35% cream
- 3 tbsp (45 mL) fresh tarragon, chopped fine
- 1 tbsp (15 mL) grainy style mustard
Strawberry Margarita Ice Cream Cake
By franny-2
Fresh strawberries and a hint of orange liqueur give this extravagant ice cream cake a sophisticated edge
- 1 frozen pound cake (298g)
- 6 cups strawberries, hulled (2 generous pint baskets) (1.5L)
- 1/3 cup Grand Marnier (75mL)
- 1/4 cup fresh lime juice (50mL)
- 1/3 cup granulated sugar (75mL)
- 4 cups premium strawberry ice cream, softened slightly (1L)
- Whipped cream, optional
Romaine Salad with Fresh Cherries, Pumpkin Seeds and Sheep's Milk Feta with Olive Bread Croutons
By franny-2
This hearty salad incorporates loads of big flavours and textures, making it substantial enough to partner up n...
- 1/3 cup (75 mL)olive oil
- 2 cups (500 mL) good quality olive bread, cut into small cubes
- 1 tsp (5 mL) Dijon mustard
- 2 tbsp (25 mL) maple syrup
- 2 tbsp (25 mL) white balsamic vinegar
- Salt to taste
- 2 tbsp (25 mL) finely chopped red onion
- 1 ½ cup (375 mL) fresh cherries, pitted and quartered
- 2 hearts of romaine, torn into bite-size pieces, about 8 cups (2 L)
- 2 tbsp (25 mL) pumpkin seeds, toasted
- ½ cup (125 mL) sheep's milk feta (preferably from Ontario)
Pumpkin Cheese Tartlets with Butter Pecans
By franny-2
A crisp buttery crust adds to the appeal of these mini "two-bite" tartlets
- Pastry
- 1 ¼ cups (300 mL) all-purpose flour
- ¼ tsp (1 mL) salt
- ¼ cup (50 mL) cold butter
- 2 tbsp (25 mL) cold lard or vegetable shortening
- ½ tsp (2 mL) lemon juice
- 2 to 3 tbsp (25 to 45 mL) cold water
- Butter Pecan Topping
- ½ cup (125 mL) pecans, finely chopped
- 1 tbsp (15 mL) butter, melted
- 2 tbsp (25 mL) granulated sugar
- Filling
- ½ cup (125 mL) thick puréed pure pumpkin
- 2/3 cup (150 mL) ricotta cheese
- 1/3 cup (75 mL) granulated sugar
- 1 egg
- ½ tsp (2 mL) finely grated orange zest
- 1 tsp (5 mL) grated fresh ginger, or ½ tsp (2 mL) dried ground
- ¼ tsp (1 mL) ground cinnamon
- ¼ tsp (1 mL) ground mace or nutmeg
- Pinch ground cloves or allspice
Creamed Spinach and Shiitake Mushroom Gratin
By franny-2
A simple roast of pork or chicken with crispy potato wedges makes a great companion for this delicious vegetabl...
- Crumb topping:
- 2 pkgs, 10 oz (300 g) each, fresh spinach, large stems removed
- 2 tbsp (25 mL) butter
- 1 leek, white and light green part only, chopped
- ½ lb (250 g) shiitake or portobello mushrooms, sliced, chopped
- 1 cup (250 mL) whipping cream
- 1 tsp (5 mL) grated orange zest
- Salt, frshly ground pepper and grated nutmeg
- ½ cup (125 mL) soft baguette breadcrumbs
- 1/3 cup (75 mL) shredded Gruyère or Parmesan cheese
- ¼ cup (50 mL) finely chopped walnuts