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Recipes
Orchard Chicken & Bacon Pie with Scalloped Potato Crust
By franny-2
The mellow fall flavours of apples and Riesling combine with chicken and bacon in this crowd pleasing potato-top...
- FILLING
- 1 tbsp (15 mL) olive oil
- 4 slices thick-cut double-smoked bacon, coarsely chopped
- 2 lbs (1 kg) boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 1 large onion, thinly sliced
- 1 carrot, thinly sliced diagonally
- 2 cloves garlic, minced
- 1 bay leaf
- 1 cup (250 mL) late-harvest Riesling or other fruity white wine
- 1 cup (250 mL) homemade or low-sodium chicken stock
- 1 large Northern Spy or Gala apple, peeled, cored and cut into 16 wedges
- 2 tbsp (30 mL) each cornstarch and cold water
- 2 tbsp (30 mL) finely chopped fresh tarragon
- 1 tbsp (15 mL) smooth Dijon mustard
- SCALLOPED POTATO CRUST
- 2 lbs (1 kg) Yukon Gold potatoes, peeled
- 1 cup (250 mL) homemade or low-sodium chicken stock
- 1 cup (250 mL) whipping cream
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) each kosher salt and freshly ground black pepper
- 1 bay leaf
- 1 tbsp (15 mL) finely chopped parsley
Warm Mushroom Salad with Aged Cheddar and Walnuts
By franny-2
This is the perfect salad to have in front of the fire, with deep earthy flavours that make it more substantial tha...
- 1 tbsp (15 mL) butter
- 1 clove garlic, peeled and lightly crushed
- 3 cups (750 mL) mixed mushrooms, thinly sliced (preferably an equal mix of cremini, oyster and shiitake)
- 1 tsp (5 mL) fresh thyme, finely chopped
- Salt
- 1 tsp (5 mL) soya sauce
- 1/4 ¼ cup (50 mL) dry white wine
- Pepper to taste
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) white wine vinegar (sherry or red wine vinegar will also do)
- 1 1/2 1½ tbsp (22 mL) olive oil
- 4 cups (1 L) winter greens, torn into bite-size pieces (arugula, escarole, romaine, red leaf lettuce or others)
- 1/4 ¼ cup (50 mL) aged white cheddar, finely crumbled
- 1 1/2 1½ tbsp (22 mL) walnuts, coarsely chopped
Smoked Seafood Vol-au-Vent
By franny-2
In saucepan, melt butter over medium heat; cook leek, stirring occasionally, until softened, about 5 minutes
- 2 tbsp butter
- 1 leeks, (white and light green parts only), diced
- 3 tbsp all-purpose flour
- 1/2 cups cups clam juice
- 1/2 cup milk
- 8 oz (227 g) scallops, (about 10), cut in half
- 8 oz (227 g) large shrimp, (about 16), peeled and deveined
- 8 oz oz (227 g) hot smoked fish, (such as haddock, cod, salmon or trout), flaked
- 1/4 tsp dried marjoram
- 1 pinch salt
- 1 pinch white pepper
- 6 baked puff pastry shells, or vol-au-vent, warmed
- 2 tbsp minced fresh chives or fresh parsley
Scalloped Potatoes with Porcini & Bacon
By franny-2
Who can resist the smell of bacon and onions cooking? Add them to creamy potatoes along with porcinis and all thoug...
- 1 pkg (14 g) dried porcini mushrooms, optional
- 6 strips bacon, thinly sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 lbs (1 kg) potatoes, preferably Yukon Gold
- 2 cups (500 mL) milk, 2% or homogenized
- 1 cup (250 mL) whipping cream
- Pinch of nutmeg
- Salt and pepper
- 1 cup (250 mL) coarsely grated Gruyère cheese
Toasted Pecan and Blue Cheese Truffles
By franny-2
The term "truffles" might be a bit of a stretch for these zingy appetizers but a fresh grape wrapped with rich chee...
- 4 oz (125 g) blue cheese, at room temperature
- 8 oz 250 g) cream cheese, at room temperature
- 2 tsp (10 mL) finely chopped fresh basil
- ¼ tsp (1 mL) freshly ground black pepper
- 30 grapes
- 1 cup (250 mL) finely chopped toasted pecans or walnuts
- Fresh basil leaves and grapes, for garnish
Crunchy Ice Cream Sandwiches
By franny-2
Instead of skor bits, substitute 2 chopped Skor bars, if you prefer
- 1 cup (250 mL) finely chopped crunchy granola bars (5 Nature Valley granola bars)
- 1/2 cup (125 mL) finely chopped pecans
- 1/2 cup (125 mL) skor bits
- 4 cups (1 L) mocha almond fudge or butterscotch ripple ice cream, softened slightly
- 3/4 cup (175 mL) whipping cream
- 1/2 cup (125 mL) semi-sweet chocolate chips
- 1/2 tsp (2 mL) vanilla essence
- 1 cup (250 mL) summer berries such as small whole strawberries, raspberries and blueberries
Thai Curry Chicken with Sweet Red Peppers
By franny-2
With very little preparation and just few ingredients, the flavourful results of this dish will surprise you
- 1 tbsp (15 mL) butter
- 2 to 3 tsp (10 to 15 mL) Thai red curry paste
- Salt
- 1 large sweet red pepper, chopped
- 1 cup (250 mL) 35% whipping cream
- 1 lb (500 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) chunks
- Zest and juice of half a lime
- Chopped peanuts (optional)
- Chopped fresh basil and lime wedges
Pub-Style Bangers 'n' Beans
By franny-2
A pile of thickly sliced toast is a must for soaking up the saucy goodness
- 6 * 6 English breakfast sausages
- 14 * 14- oz (398- mL) can stewed tomatoes
- 1 * 1 small chipotle pepper in adobo sauce, chopped (optional)
- 1 * 1 tsp (5 mL) dried oregano leaves
- 1/4 * 1/4 tsp (1 mL) granulated sugar
- 540 * 540- ml (19- oz) can bean medley, rinsed and drained
Roasted Sausage Ragout
By franny-2
Spiking store-bought pasta sauce with roasted vegetables and hot Italian sausage creates homemade flavour in a flas...
- 8 * 8 ripe plum tomatoes
- 2 * 2 yellow or orange peppers
- 1 * 1 red onion
- * Olive oil
- 1 * 1 tsp (5 mL) each dried oregano leaves and basil leaves
- * Pinches of salt and ground pepper
- 4 * 4 hot Italian sausages
- 500 * 500- g pkg penne or fussili
- 700 * 700- ml jar flavourful tomato pasta sauce, about 3 cups (750 mL)
- * Chopped fresh parsley or shredded basil (optional)
Mango & Raspberry Semifreddo
By franny-2
The tropical flavours of this frozen mousse make it a perfect finale to an exotic dinner—and it can be made up to...
- 1 ⁄3 cup (75 mL) sweetened flaked
- or shredded coconut
- 3 ripe mangoes (about 2 lbs/1 kg),
- peeled and chopped
- 1 tbsp (15 mL) lemon juice
- 1 ⁄2 cup (125 mL) sugar
- 4 large egg yolks
- 1 cup (250 mL) whipping cream
- 1 cup (250 mL) raspberries