Howie's profile page
Recipes
Tarragon Chicken Salad
By Howie
1) Arrange chicken breasts in a single layer in a large jelly-roll pan
- 3 lbs boneless whole chicken breasts
- 1 cup creme fraiche or heavy cream
- 1/2 cup sour cream
- 1/2 cup Hellmann's mayo
- 2 celery ribs, cut into 1 inch long pencil strips
- 1/2 cup shelled walnuts
- 1 tb crumbled dried tarragon
- salt and fresh ground pepper, to taste
Horseradish Crusted Atlantic Salmon
By Howie
1) Preheat electric skillet to 180C (350F)
- 4 x 180g (6 oz) pieces Atlantic salmon fillet, skin and pin bones removed
- McCormick Kosher salt
- McCormick ground black pepper
- 20 ml (4 tsp) French's dijon mustard
- 125 ml (1/2 cup) fresh horseradish, finely grated
- 60 ml (1/4 cup) Louisianna Estates olive oil
- 4 pieces baby bok choy, cut in half
- 30 ml (2 tb) butter
- Salt & pepper
- 5 ml (1 tsp) sesame oil
Roast Chicken with Rosemary and Lemon
By Howie
1) Rub cavity of chicken with rosemary, 1/4 tsp salt and 1/8 tsp pepper, and then stuff with lemon zest and onion
- 1 (3 1/2 lb/1.5 kg) chicken
- 3 tb fresh rosemary, chopped
- Salt and fresh ground pepper
- 4 (3 inch/7 cm long) strips lemon zest
- 1 small onion, quartered
- 1 tb olive oil
- 1 tb plus 1/4 tsp lemon juice
- 1/2 cup water
Parmesan Crisps
By Howie
1) Mix goat cheese, cream cheese and icing sugar
- 8 oz parmesan
- 2 oz chevre goat cheese
- 2 oz cream cheese
- 2 tsp icing sugar
- 4 pears
- 1 bottle cabernet or red
- 1 cinnamon stick
- 4 cloves
Chilled Shrimp and Cucumber Soup
By Howie
1) Toss chopped cucumbers with the vinegar, sugar and 1 tsp salt and let stand for 30 minutes
- 2 large cucumbers, peeled and coarsely chopped
- 1/4 cup red wine vinegar
- 1 tb granulated sugar
- 1 tsp salt
- 1 lb raw shrimp (smallest you can find), peeled and deveined
- 2 tb sweet butter
- 1/4 cup dry white vermouth
- salt and fresh ground pepper
- 1 1/2 cup buttermilk, chilled
- 3/4 cup fresh dill (plus additional dill for garnish), chopped
Phyllo
By Howie
1) Thaw phyllo and lay out on pan with damp cloth over dough to keep moist
- Package of phyllo sheets
- 8 oz butter
- sugar
Chocolate Soufflé
By Howie
1) Coat sides and bottom of dishes with butter
- 6 oz butter, softened
- 4 oz cornstarch
- 4 oz + 2 tsp powdered sugar
- 2 cups milk
- 5 eggs, separated
- 1 oz chocolate, semi-sweet
Carrot and Orange Soup
By Howie
1) Melt the butter in a pot
- 4 tb sweet butter
- 2 cups yellow onions, finely chopped
- 12 large carrots, peeled and chopped
- 4 cups chicken stock
- 1 cup fresh orange juice
- salt and pepper, to taste
- grated fresh orange zest, to taste
White Chocolate Christmas Fruitcake
By Howie
1) Mix first 7 ingredients in small bowl
- 1 cup (4 oz) figs, dried and finely diced
- 3/4 cup (2 oz) apples, dried and finely diced
- 3/4 cup (4 oz) apricots, dried and finely diced
- 3/4 cup bourbon
- 1/2 cup (2 oz) pears, dried and finely diced
- 1/2 cup (2 oz) currants, dried
- 1/2 cup (2 oz) bananas, dried and finely chopped
- 1/2 cup (1 stick) butter, unsalted and room temperature
- 1/2 cup plus 1 tb brown sugar, firmly packed
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg, freshly grated
- 4 large eggs, separated and room temperature
- 8 oz white chocolate, melted and lukewarm
- 1 cup all purpose flour, sifted
- 11/4 cups (4 oz) pecans, toasted and salted
- 3 tbs all purpose flour
- 2 oz white chocolate, melted
Strawberries with Crème au Grand Marnier
By Howie
1) In the container of a double boiler combine the egg yolks, sugar and warm milk
- 5 large eggs yolks
- 11/2 cups warm milk
- 1/4 cup + 3 tbs Grand Marnier
- 1 cup heavy cream, whipped
- 2 pkg strawberries, frozen
- 3/4 cup less 2 tbs sugar
- 1 tsp vanilla
- 1 tb gelatin
- 2 pints fresh small strawberries
- 3/4 cup currant jelly
- Drops of lemon juice