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Recipes
Pumpkin Ice Cream
By franny-2
You can make a quick, seasonal ice cream by simply adding autumn elements to a good quality vanilla ice cream
- 4 cups (1 L) good quality vanilla ice cream
- 1 cup (250 mL) pure pumpkin purée
- 5 tbsp (75 mL) golden yellow sugar, packed
- ½ tsp (2 mL) ground cinnamon
- ½ tsp (2 mL) ground ginger
- Pinch ground cloves
Modern mac and cheese
By franny-2
If you think your recipe for this comfort-food fave couldn't be more decadent, think again
- 1 lb (500 g) extra-old cheddar cheese
- 1/2 lb (250 g) mozzarella cheese
- 8 thin prosciutto slices (optional)
- 450 -g pkg small pasta, such as penne, macaroni or fusilli
- 1/4 cup (50 mL) butter
- 1/4 cup (50 mL) all-purpose flour
- 1/2 tsp (2 mL) dry mustard powder or 1 tsp (5 mL) Dijon
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) nutmeg
- Generous pinch of cayenne
- 31/2 cups ((875 mL)) milk, preferably homogenized
- 113 -g pkg creamy goat cheese, crumbled, or 1/2 8-oz (250-g) pkg cream cheese, cut into cubes
- 1/3 cup (75 mL) snipped chives
Four-Cheese Macaroni with Curry Crunch
By franny-2
A touch of spicy curry flavour is a surprisingly terrific match for cheesy pasta
- Curry Crumbs
- 3 tbsp (45 mL) butter
- 1 cup (250 mL) finely diced onion
- 1 large clove garlic, minced
- 1 tbsp (15 mL) curry powder
- 4 cups (1 L) fresh bread crumbs (TIP below)
- Macaroni
- 3 cups (750 mL) macaroni or ditali
- ½ cup (125 mL) mild creamy chèvre, crumbled
- 1 cup (250 mL) shredded cheddar cheese
- 1 cup (250 mL) shredded provolone cheese
- 1 cup (250 mL) shredded Friulano or Gouda cheese
- ½ cup (125 mL) all-purpose flour 1½ tsp (7 mL) salt
- 4 cups (1 L) whole or 2% milk
- 1 large sprig fresh thyme or ½ tsp (2 mL) dried 1 bay leaf
- ½ tsp (2 mL) freshly ground black pepper
- 4 to 5 green onions, thinly sliced
Lemony Chicken with Creamy Basil Sauce
By franny-2
No need to marinate chicken
- 1 * 1 large lemon
- 2 * 2 tbsp (30 mL) olive oil
- 2 * 2 tsp (10 mL) bottled chopped garlic or 3 garlic cloves, minced
- 2 * 2 tsp (10 mL) dried oregano leaves
- 1/2 * 1/2 tsp (2 mL) each salt and ground black pepper
- 6 * 6 skinless, boneless chicken breasts
- 1/4 * 1/4 cup (50 mL) creamy caesar dressing
- 1 * 1 large tomato
- 1 * 1 green onion, sliced
- 2 * 2 tbsp (30 mL) chopped fresh basil
Strawberry Cupcakes
By franny-2
Preheat oven to 375°F. Place a rack in the middle of oven
- • 11/2 sticks unsalted butter (6 ounces or 12 tablespoons), brought to room temperature
- • 1 cup granulated sugar
- • 3 cups cake flour
- • 2 teaspoons baking powder
- • 1/4 teaspoon salt
- • 1 (3-ounce) box strawberry-flavored gelatin
- • 1 cup mashed, hulled and stemmed fresh strawberries (or mashed thawed frozen Strawberries, drained), brought to room temperature
- • 3/4 cup whole milk, brought to room temperature
- • 1 teaspoon vanilla extract
- • 3 large eggs, brought to room temperature
- • Strawberry Cream Cheese Frosting (recipe follows)
- • Colorful sprinkles and decoratifs (optional)
- • 12-cup muffin pan (1⁄2 cup capacity per cup)
- • 12 cupcake liners
Petite Smoked Salmon and Avocado Club Sandwich
By franny-2
If you wish to make these little conversation starters up to half a day ahead of time, be sure to sprinkle t...
- QUICK RED ONION “PICKLES”
- 3/4 cup (175 mL) white vinegar
- 1/4 cup (50 mL) sugar
- 1/4 tsp (1 mL) salt
- 1 bay leaf
- 1 tsp (5 mL) whole coriander seed
- 1 tsp (5 mL) yellow mustard seed
- 1 large red onion, thinly sliced
- LEMON MAYONNAISE
- 1/2 cup (125 mL) mayonnaise
- 1 tbsp (15 mL) grated lemon rind
- 2 tsp (10 mL) lemon juice
- 1 tsp (5 mL) finely chopped tarragon
- Freshly ground black pepper to taste
- SANDWICH
- 1 whole wheat or whole grain baguette, at least 12 inches (30 cm) long
- 1 small bunch watercress
- 7 oz (210 g) thinly sliced smoked salmon
- 1 ripe avocado, thinly sliced
Mussels Penne Arrabbiata
By franny-2
Arrabbiata means angry—a moniker attributed to the classic tomato sauce spiked with hot peppers—but this vibran...
- 2 tbsp (30 mL) olive oil
- 2 oz (60 g) thinly sliced pancetta, cut into thin strips
- 1 onion, thinly sliced
- 5 cloves garlic, minced
- 1 hot red pepper, thinly sliced
- 1 can (796 mL) San Marzano tomatoes
- 12 oz (375 g) penne rigate
- Salt and freshly ground pepper
- 2 lbs (1 kg) mussels, scrubbed
- 2 tbsp (30 mL) chopped fresh parsley and/or basil
OLIVE BISCUITS
By franny-2
Serve these as a nibble with drinks before dinner or with tapenade as an hors d’oeuvre
- 3/4 cup (175 mL) flour
- 1/4 cup (60 mL) unsalted cold butter, diced
- 1/2 cup (125 mL) soft goat cheese
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) chopped fresh thyme or pinch drid
- 1/2 tsp (2 mL) grated lemon rind
- 1/4 cup (60 mL) chopped black olives
Cheddar Cups with Fresh Tomato Relish & Crispy Pancetta
By franny-2
These crispy cups are shaped in mini-muffin pans
- Cups
- ¼ cup (50 mL) butter, softened
- 1 tsp (5 mL) Dijon mustard
- 2 cups (500 mL) grated cheddar, at room temperature
- ¾ cup (175 mL) all-purpose flour
- ¼ tsp (1 mL) salt ¼ tsp (1 mL) cayenne
- 1 to 2 tbsp (15 to 25 mL) vodka
- Tomato Relish
- 1 ½ cups (375 mL) seeded and diced plum tomatoes
- 1 large green onion, finely sliced
- 3 to 4 tbsp (45 to 60 mL) finely chopped fresh basil or parsley
- 1 tbsp (15 mL) olive oil
- ¾ tsp (4 mL) red-wine vinegar
- ¼ tsp (1 mL) salt
- Several grindings of black pepper
- 8 oz (250 g) pancetta or regular bacon, cooked and coarsely crumbled
Green Beans with Browned Butter and Pine Nuts
By franny-2
1. Cut off stem end of bean leaving thin point intact
- 1 to 11 ⁄2 lbs (500 to 750 g) green beans
- 2 tbsp (25 mL) butter
- 1 clove garlic
- 1 ⁄4 cup (50 mL) pine nuts
- 1 ⁄4 cup (50 mL) water
- 1 ⁄4 tsp (1 mL) salt
- Several grindings of black pepper
- 1 small lemon