Greek salad wraps

All the flavors of Greece combine in the fresh-tasting snacks. Perfect for a picnic or lunch in the garden.

Serves 2

- 1 large vine-ripened tomato
- 50 cm piece cucumber
- 6 pitted Kalamata olives
- 2 very large soft tortilla wraps
- 50 gr feta, cubed
- 2 heaped tbsp houmous

Roughly chop the tomato, cut the cucumber into sticks and split and stone the olives.
Heat the tortillas.

Make a row of tomato, cucumber, feta and olives down the center of each warm tortilla.
Spread the houmous around the top and sides of the tortilla.
Fold in the sides to seal in the ingredients and roll up tightly to make a big cigar.
Cut in half and eat with your fingers.

BON APPETIT

Lemon and coriander houmous

This classic healthy dip is a popular favorite. Serve with fresh vegetable sticks, such as carrots, pepper and cucumber.

Serves 6

- 2 x 400 gr cans chickpeas in water, drained
- 2 fat garlic cloves, chopped
- 3 tbsp greek yogurt
- 3 tbsp tahini paste
- 3 tbsp olive oil
- Zest and juice of 2 lemons
- ¼ cup pack fresh coriander

Put everything but the coriander in a food processor, then whizz to a fairly smooth mix.
Season the houmous, then add the coriander and pulse until roughly chopped.

Spoon into a serving bowl, drizzle with olive oil and serve.

BON APPETIT

Sweet and hot shrimp (Thai cooking)

This is a very sweet, almost candy-like dish.

Makes 4 servings

- ½ cup brown sugar
- ¼ cup water
- 2 tbsp fish sauce
- 2 cloves garlic, chopped
- 2 tbsp lime juice
- 1½ tsp chopped fresh red chilies
- 1 pound shrimp, peeled and deveined
- 1 tbsp chopped fresh cilantro leaves

In a saucepan, combine sugar, water, fish sauce and garlic.
Bring to a boil, reduce heat to medium-low and cook for 8 to 10 minutes or until syrupy.
Do not let sauce burn.

Add lime juice and chilies and simmer for 2 minutes.
Taste and adjust seasonings, adding lime juice if necessary.

Add shrimp and cilantro and simmer, stirring, for 2 minutes or until shrimp are just pink.
Do not overcook.

BON APPETIT

Spiced wine (Holiday cheer)

In northern Europe, mulled wine announces the arrival of the Christmas season.

- 1 x 750 ml medium-bodied red wine
- ½ cup sugar
- 8 whole cloves
- 4 lemon wedges
- 4 x 4-inch sticks cinnamon

Bring ingredients to a boil, stirring occasionally, and remove from heat.
Discard cloves.
Ladle wine in 4 glasses and garnish each 1 of the cinnamon sticks and 1 lemon wedge.
Serve hot

Happy Holidays

Chive and cheddar biscuits

Generous amounts of butter and buttermilk impart richness and a tender texture, and the sharp, tangy flavors of fresh chives and cheddar cheese provide a mouthwatering counterpoint.

Makes 6 biscuits

- 2 cups flour
- 2 tbsp baking powder
- ½ tsp baking soda
- 1 tbsp sugar
- 1½ tsp salt
- 8 tbsp cold unsalted butter, cut into thin pats
- ¾ cup buttermilk
- ½ cup shredded sharp cheddar cheese
- ½ cup minced chives
- 2 tbsp heavy cream

Whisk together the flour, baking powder, baking soda, sugar and salt in a bowl.
Using a pastry cutter, work the cold butter into the flour mixture until the butter is the size of small peas.
Add the buttermilk, cheddar and chives to the flour-butter mixture and stir with a fork to form a loose dough.
Turn the dough out onto a floured surface and gently pat into a 6x9-inch rectangle.
Fold into thirds as you would a letter and pat into a 6x9-inch rectangle again.
Dip the edges of a 3-inch round biscuit cutter in flour and punch out 6 biscuits from the dough.
Transfer the biscuits to a parchment paper-lined baking sheet.
Brush the tops with heavy cream and bake in oven 450F until lightly browned, 14-16 minutes.
Serve warm.

BON APPETIT

Garlic shrimp (Thaï cooking)

Garlic, cilantro and black pepper are the trademark seasonings of this extremely popular and quick stir-fried dish.

Makes 4 servings

- 1 pound shrimp, peeled and deveined
- 4 cloves garlic, chopped
- 2 tbsp chopped fresh cilantro leaves
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp sugar
- ½ tsp black pepper
- 3 tbsp vegetable oil

In a lare bowl, combine and toss all the ingredients, except the vegetable oil.
Heat a wok or a large skillet over medium-high heat and add oil.
Add shrimp and stir-fried for 3 to 4 minutes, or until shrimp are cooked.
Served shrimp garnished with fresh cilantro and fresh red chili strips.

BON APPETIT

Scallops and shrimps with lemongrass and coconut milk

Makes 4 or 5 servings

- ¾ cup coconut milk
- 3 stalks lemongrass, white part only, cut in 1-inch lengths
- 2 cloves garlic, finely chopped
- 2 shallots, thinly sliced
- 1½ tsp chopped fresh red chilies
- 2 tbsp fish sauce
- 2 tbsp granulated sugar
- ½ pound shrimp, peeled, deveined and halved lengthwise
- ½ pound scallops, quatered
- 1 tbsp lime juice
- 1 tbsp shredded fresh cilantro

In a saucepan, combine the first 7 ingredients and bring to a gentle boil.
Cook for 4 minutes.

Add shrimps and scallops.
Reduce heat and simmer for 3 to 4 minutes, or until scallops and shrimps are just cooked.

Remove from heat and stir in lime juice and cilantro.
Serves with steamed rice.

BON APPETIT

Northern fried chicken

Crunchy crust made with matzo meal, serve it with honey for dipping, collard greens quick-sautéed in brown butter and mashed potatoes with gravy.

Serves 4

- Canola oil, for frying
- ½ tsp hot paprika
- ¼ tsp of each, cayenne pepper, dried basil, dried parsley, garlic powder and onion powder.
- 4 egg whites, beaten
- ½ cup flour
- ½ cup matzo meal
- ¼ tsp baking powder
- 1 x 3-lb chicken, cut into 8 pieces
- Salt and freshly groud black pepper, to taste
- Honey, for dipping

Pour oil into a 5-qt. Dutch oven to a depth of 2 inches.
Heat over medium-high heat until 375F on a deep-fry thermometer.

In a bowl, combine paprika, cayenne, basil, parsley, garlic powder and onion powder, set aside.
Put egg whites in a bowl.
In another bowl, combine flour, matzo and baking powder.

Dip chicken pieces in egg whites and press into matzo mixture to coat.
Shake off excess.
Working in 2 batches, fry chicken until crisp and cooked through, 10-12 minutes.
Transfer chicken to paper towels and season with salt, pepper and reserved paprika mixture.
Serve with honey, if you like.

BON APPETIT

Sweet and spicy Korean fried chiken

Serves 2-4

- Canola oil, for frying
- 5 cloves garlic, minced
- ½ inch pice peeled ginger, minced
- 3 tbsp soy sauce
- 3 tbsp gojujang (Korean chile paste)
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- ½ cup flour
- 1 tbsp cornstarch
- 16 chicken wings or drumettes

Pour oil into a 6-qt pot to a depth of 2 inches and heat over medium-high heat until a deep-fry thermometer reads 350F.

In a food processor, mix the garlic, the ginger, soy sauce, gojujang, rice vinegar, sesame oil and honey and purée.
Transfer the sauce in a bowl and set aside.

Whisk together the flour, the cornstarch and ½ cup water in a another bowl.
Add the chicken and toss to coat.
Working in batches, fry the chicken until golden, 6-8 minutes.
Drain on paper towels

Return the chicken in oil to 350F.
Fry chicken until crisp, 6-8 minutes more.
Drain again.

Toss the chicken in the sauce and serve.

BON APPETIT

New Orleans-style BBQ shrimp

Despite the name, these shrimp are cooked in a skillet, not on a grill, and served with plenty of crusty bread for mopping up that mouthwatering sauce.

Serves 4

- 16 jumbo shrimp, peeled and deveined, tails left on
- 2 tbsp cajun seasonning
- ¼ cup vegetable oil
- 4 cloves garlic, minced
- 2 tbsp minced fresh rosemary leaves
- ½ cup beer
- 6 tbsp tabasco sauce
- 6 tbsp worcestershire
- 5 tbsp lemon juice
- 12 tbsp unsalted cold butter, cut into small pieces
- 1 loaf crusty french bread, for serving

Put the shrimp and cajun seasonning into a bowl and toss to coat, set aside.
Heat a large skillet over medium heat until hot.
Add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute.
Add the rosemary and cook 2-3 seconds.
Add the shrimp and cook, flipping once, until they start to turn pink, about 30 seconds.
Transfer the shrimp to a large plate and set aside.

Add the beer, tabasco sauce, worcestershire, and lemon juice to the skillet and stir well.
Cook, stirring, until thickened, 7 to 8 minutes.
Remove the skillet from the heat and whisk in the butter, a few pieces at a time (the sauce will start to thicken).
Return the shrimp to the skillet and toss to coat.
Return the skillet to medium heat and cook until the shrimp are cooked through, 2-3 minutes.

Transfer the shrimp and sauce to 4 plates.
Serve with chunks of crusty bread.

BON APPETIT

Ricotta and roasted pepper frittata

Main-course frittata like this one are popular in southern italian region of Calabria, where traditional sheep farming is an enduring way of life and freshly made sheep's milk ricotta is an everyday pleasure.

Serves 4-6

- ½ cup grated pecorino romano
- 2 tbsp. chopped flat-leaf parsley
- 1½ tsp. kosher salt
- 1 tsp. chopped fresh oregano
- 8 eggs, beaten
- Freshly ground black pepper, to taste
- 3 tbsp. olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 small new potato, peeled and diced
- 1 medium red bell pepper, roasted and cut into ¼-inch strips
- ¾ cup ricotta cheese

In a large bowl, whisk together ¼ cup of pecorino, the parsley, ½ tsp. salt, oregano, and eggs and season with black pepper.
Set the egg mixture aside.

Heat oil in a 10-inch ovenproof skillet over medium-high heat.
Add the remaining salt, the onions and potatoes.
Cook, stirring occasionally, until lightly browned and soft, about 20 minutes.

Remove the skillet from the heat.
Add egg mixture and stir to distribute the onions and the potatoes evenly.
Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino.
Bake in the oven 425F until the frittata is lightly browned on top and the center is set, about 15 minutes.
Run a rubber spatula around the edges of the frittata to loosen it, then slide it onto a serving plate.
Season with more black pepper, if you like, cut into wedges, and serve.

BON APPETIT

Smoked salmon waffle with sour cream and caviar

Serves 8

- 4 cups all-purpose flour
- 2 tablespoons baking soda
- 1 teaspoon salt
- 6 eggs, separated
- 3 cups milk
- ½ cup melted butter
- 4 ounces smoked salmon, cut in small dices
- ¼ cup minced green onions

In a large bowl, sift together the dry ingredients.
In a separate bow, whip the egg yolks and add the milk.
Fold the dry ingredients into the egg yolks mixture.
Add the melted butter and mix well.
Beat the egg whites untill stiff and fold into the batter.
Carefully fold in the smoked salmon and green onions.
Bake in a heated waffle iron.

Top with caviar and sour cream.

BON APPETIT

Mussels with cilantro and curry

Serves 8

- 5 pounds mussels
- 2 medium-size Spanish onions, finely diced
- 5 cloves garlic, finely minced
- 2 tablespoons unsalted butter
- 2 tablespoons coriander
- 2 tablespoons curry powder
- 2 tablespoons crushed white peppercorn
- 1½ cups good dry white  wine
- ½ cup water
- 3 bay leaves
- 1 bunch cilantro, coarsely chopped
- 8 thin slices French bread
- 2 tablespoons olive oil
- 1 teaspoon paprika

Wash and debeard the mussels.
In a large pot, cook the onions and the garlic in butter over low heat until the onions are translucent and soft.
Add the coriander, curry powder, white peppercorn and drained mussels.
Stir to coat the shells.
Pour in the wine, water and add bay leaves and cilantro.
Cover and steam over high heat for about 7 minutes until the mussels open.
Arrange the cooked mussels inside heated soup bowls, and pour the strained stock over all.
Garnish with toasted French bread slices dredged in olive oil and sprinkled with paprika.

BON APPETIT

Russian dressing

This is a reduced-calorie, lower-fat version of a classic russian dressing. Serve on leafy greens, as dip with raw vegetables, or as a spread on meat, poultry and cheese sandwiches.

Makes 2 cups

- 2/3 cup reduced-calorie mayonnaise
- 2/3 cup lowfat plain yogurt
- 1/3 cup chili sauce
- 2 tablespoons finely chopped sweet green pepper
- 2 tablespoons finely chopped pimiento
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped onion
- 1 tablespoon lemon juice
- ¼ teaspoon of each, salt and pepper

In a bowl, whisk all ingredients together.

BON APPETIT

Blueberry Slump

2 cups flour
1 ¾ cups sugar, plus more for sprinkling
4 ½ tsp. baking powder
1 tsp. kosher salt
4 tbsp. unsalted butter, cubed and chilled
1 ¼ cups milk
1 ½ lb. blueberries
1 cup fresh orange juice
¼ cup fresh lemon juice
Vanilla ice cream, for serving
1. Whisk together flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.

2. Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2 to 3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.

BON APPETIT

Guacamole-Goat Cheese Toasts

Ingredients

• 2 ripe avocados
• 3 tablespoons finely chopped red onion, divided
• 1/2 medium-size jalapeño pepper, seeded and chopped
• 1 garlic clove, pressed
  Click to see savings
  
• 2 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup crumbled goat cheese
• 1 fresh tomatillo, husk removed
• 1 (7-oz.) package miniature white pita rounds
• 2 tablespoons olive oil
• 1 plum tomato, seeded and finely chopped
  Click to see savings
  

Preparation

 Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in 2 Tbsp. red onion and next 5 ingredients. Gently fold in cheese. Place plastic wrap directly on surface of mixture, and let stand at room temperature 30 minutes.

Meanwhile, preheat oven to 375°. Finely chop tomatillo.

 Separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet; drizzle with olive oil.

 Bake at 375° for 6 to 8 minutes or until toasted. Top each with 1 rounded teaspoonful avocado mixture. Stir together tomatillo, tomato, and remaining 1 Tbsp. red onion. Top avocado mixture with tomatillo mixture. Sprinkle with coarsely ground pepper to taste.

1 (8.5-oz.) French bread baguette may be substituted for pita rounds. Cut bread diagonally into 42 (1/2-inch-thick) slices, discarding ends.

BON APPETIT

Oven-Baked Pork Butt

Serve it on buns with the barbecue sauce.


1 (4- to 5-lb.) bone-in Boston butt pork roast

1/4 cup Smoky-Sweet BBQ Rub

Preheat oven to 350°.
Trim 1 (4- to 5-lb.) bone-in Boston butt pork roast. Rinse and pat dry.
Sprinkle with 1/4 cup Smoky-Sweet BBQ Rub. Let stand at room temperature 30 minutes.
Place pork in an aluminum foil-lined 13- x 9-inch pan. Bake 4 to 4 1/2 hours or until a meat thermometer inserted into thickest portion registers 195°.
Let stand 15 minutes.
Shred pork with 2 forks.

BON APPETIT

Sweet-and-Tangy Tomato Barbecue Sauce

1 cup ketchup

1/3 cup apple cider vinegar

1/4 cup firmly packed light brown sugar

1 tablespoon onion powder

1 tablespoon chili powder

2 tablespoons tomato paste

1 1/2 tablespoons dark molasses

2 teaspoons freshly ground pepper

Bring ketchup, 1 cup water, vinegar, brown sugar, onion powder, chili powder, tomato paste, molasses, and freshly ground pepper to a boil in a large saucepan over medium heat, stirring occasionally. Reduce heat to low; cover and cook, stirring occasionally, 25 minutes or until slightly thickened. Cool 10 minutes. Cover and chill until ready to serve. Store in refrigerator up to 1 week.

BON APPETIT

Strawberry-Spinach Salad

Ingredients
-1/4 red onion, thinly sliced

-2 (6-oz.) bags baby spinach

-1  (16-oz.) container strawberries, quartered

-1 (4-oz.) package crumbled blue cheese

-½ cup sliced toasted almonds

-Bottled red wine vinaigrette

-Salt and freshly ground pepper to taste

Preparation

 Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.

Note:

For a tasty flavor combination, replace the almonds, blue cheese, and red wine vinaigrette with pecans, goat cheese, and balsamic vinaigrette.

BON APPETIT

Cheesy BBQ Sloppy Joes

1 ½ pounds lean ground beef

1 (14.5-oz.) can diced tomatoes

1 cup ketchup

½ cup bottled barbecue sauce

1 tablespoon Worcestershire sauce

2 tablespoons chopped pickled jalapeño peppers (optional)

1 tablespoon liquid from pickled jalapeño peppers (optional)

1 (11.25-oz.) package frozen garlic Texas toast

½ cup (2 oz.) shredded sharp Cheddar cheese

Preparation

1. 1. Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes.
2. 2. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.

BON APPETIT

Combination long soup

- 6 oz thick egg noodles
- 5 dried black mushrooms, soaked
- 2 oz lean pork, cut into fine shreds
- 2 oz chicken boneless, cut into fine shreds
- 6 oz chinese cabbage, cut into 2-inch squares
- 2 oz button mushrooms, diced
- 2 slices fresh ginger, chopped
- 6 cups water
- 2 tablespoons chicken stock powder
- 1 tablespoon light soya sauce
- 1 tablespoon dry sherry
- 1 teaspoon sesame oil
- 2 tablespoon vegetable oil
- Pinch of sugar, salt and white pepper

Soak noodles in boiling water to soften, about 12 minutes, then drain well.
Squeeze water from black mushrooms, remove stems and slice thinly.

Bring water to the boil in a large saucepan and add chicken stock powder, soya sauce, sherry and seasonnings.
Reduce heat and simmer for 10 minutes.

Heat oil in a wok and stir-fry pork and chicken shreds for 1½ minutes.
Add to the soup with ginger.
Simmer for about 10 minutes, then add noodles and cook until just tender.
Add black mushrooms and cabbage and simmer until softened, then just before serving add in button mushrooms and heat through.

Garnish with fresh coriander.

BON APPETIT

Szechwan stewed beef

- 1½ pounds lean flank beef cut into 2-inch chunks
- 4 shallots sliced
- 6 slices fresh ginger
- 1 whole star anise
- 1 fresh orange peel chopped
- 3 cloves garlic sliced
- 1 teaspoon black peppercorns lightly crushed
- 4 tablespoons vegetable oil

Sauce
- ¾ cup dark soya sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons dry sherry
- 1½ tablespoons sugar
- 1 tablespoon cornflour

In a large saucepan, place shallots, meat, ginger, broken star anise and orange peel.
Cover meat with cold water and bring to the boil.
Reduce heat and simmer until tender, about 2½ hours.

Mix sauce ingredients in a bowl.

Remove meat from the stock and drain well, then cut or break the meat into smaller pieces, set aside.
Strain stock back into the pan and add the pre-mixed sauce.
Bring to the boil and simmer on low heat for about 15 minutes.

Heat oil in a wok and fry garlic and peppercorns on moderately high heat for ½ minute.
Add meat and stir-fry on high heat until well coloured.
Return to the stock with garlic and pepper and simmer for about 30 minutes more.

Transfer to a deep dish and serve with steamed white rice.

BON APPETIT

Pineapple and lychee chicken

- 1 pound chicken bite-sized pieces
- 1 tablespoon poultry marinade
- 2 egg whites
- ¾ cup cornflour
- 2 cloves garlic, minced
- 4 rings canned pineapple, diced
- 12 canned lychees, drained
- 2 shallots, cut in small pieces
- Deep-frying oil

Sauce
- ¼ cup water
- 1 teaspoon chicken stock powder
- ¼ cup pineapple juice
- 2 tablespoons hoisin sauce
- ½ teaspoon white vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 teaspoons cornflour

Season the chicken pieces with poultry marinade, leave 20 minutes.
Mix egg whites with cornflour, adding a little cold water to make a thickish batter.

Mix sauce ingredients in a bowl.

Heat deep oil in a wok.
Coat the chicken pieces with the batter and place one by one in the hot oil.
Fry to a deep golden brown, then remove and drain well.

Pour off all but 3 tablespoons oil and stir-fry garlic and shallots for 1 minute.
Pour in the sauce and bring to the boil.
Add chiken, pineapple and lychees and cook until the sauce thickens and becomes clearer.
Spoon into a serving dish and serve.

BON APPETIT

Poultry marinade

Makes about ½ cup
- 3 tablespoons vegetable oil
- 3 tablespoons dry sherry
- 1½ teaspoons salt
- 3 teaspoons sugar
- ¾ teaspoon white pepper
- 4 slices fresh ginger, minced
- 1 clove garlic, minced

To prepare marinade, measure ingredients into screw-top jars.
Shake well and keep refrigerated until needed.

BON APPETIT

Stir-fried shrimps, peas and cashews

- ¾ pound raw shrimps, peeled and deveined
- 1 tablespoon seafood marinade
- 1 egg white
- 2 teaspoons cornflour
- 2 oz frozen green peas
- 3 oz raw cashew nuts
-2 shallots, chopped
- 4 slices fresh ginger, chopped
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- Pinch of salt and white pepper
- Deep-frying oil

Sauce
- ¼ cup water
- 1 teaspoon chicken stock powder
- ½ teaspoon cornflour

Wash shrimps and pat dry.
Season with seafood marinade and add beaten egg white and cornflour.
Mix well and leave for 10 minutes
Mix sauce ingredients in a bowl.

Heat deep oil in a wok, put the cashews in a wire strainer or perforated ladle and place in the oil.
Fry to a light golden brown, lift out and drain on absorbent paper.

Add shrimps to the oil and fry for ½ minute, drain.
Pour off all but 2 tablespoons oil and fry shallots and ginger for ½ minute.
Add peas and stir-fry on high heat for 1½ minutes.
Return shrimps to the wok and season with sugar, sesame oil, salt and pepper.
Stir briefly, then pour in the sauce.
Bring to a boil and simmer until the sauce thickens and clears.
Add the cashews and mix well.

Garnish with slivers of thinly sliced red chilli and sprigs of parsley.

BON APPETIT

Szechwan chilli prawns

- 1½ pounds raw prawns, peeled and deveined
- 3 tablespoons cornflour
- 3 shallots finely chopped
- 1½ oz bamboo shoots, drained and finely chopped
- 6 slices fresh ginger, finely chopped
- 4 cloves garlic, finely chopped
- Deep-frying oil

Sauce
- One-third cup water
- ½ cup tomato sauce
- 2 teaspoons chilli oil or chilli sauce
- 1 tablespoon dry sherry
- 1 teaspoon cornflour
- Pinch of salt and white pepper

Rinse prawns and pat dry with kitchen paper.
Coat with cornflour and set aside.
Mix sauce ingredients in a bowl.

Heat deep oil in a wok.
Drop in prawns and deep-fry for 1 minute, remove and drain.
Pour off all but 3 tablespoons oil and stir-fry shallots,bamboo shoots, ginger and garlic for 1 minute.
Pour in the sauce and bring to a boil.
Return prawns and simmer until sauce thickens and becomes clear, about 2 minutes.

Sprinkle with sesame oil and finely chopped shallot.
Serve.

BON APPETIT

Sweet and sour prawns

- 1 pound raw prawns, peeled and deveined
- 2 tablespoons seafood marinade
- 2 eggs, seperated
- 2 teaspoons cornflour
- 3 shallots, shredded
- ½ each green and red peppers, cut in small cubes
- 1½ oz preserved chow chow or chinese pickles
- Deep-frying oil

Sauce
- ½ cup water
- 2 tablespoons tomato paste
- ½ cup white vinegar
- 3 oz brown sugar
- 4 slices fresh ginger, minced
- 2 teaspoons cornflour
- Pinch of salt

Rinse prawns and pat dry.
Season with seafood marinade.
Add lightly beaten egg whites and the cornflour, mix well and leave for 10 minutes.
Place ¾ cup cornflour in a plastic bag.
Lightly beat egg yolks and mix with the prawns, then drop into the bag.
Shake vigorously to thickly coat prawns with the flour.

Mix sauce ingredients in a bowl.

Heat deep oil in a wok.
Shake excess cornflour from prawns and place in the oil.
Fry for 2 minutes, then lift out and drain.
Reheat the oil and deep fry prawns ½ minute more, drain well.

Pour off the oil but 2 tablespoons and fry shallots and peppers briefly.
Add sauce and bring to a boil.
When bubbling, add the chow chow and cook on moderate heat until the sauce thickened slightly and become clear.
Add prawns and stir to coat with the sauce.
Heat through and serve.

Note: For extra flavor, prepare the sauce several hours in advance and reheat before serving, but do not fry the prawns until ready to serve.

BON APPETIT

Seafood marinade for chinese cooking

Makes about ¼ cup
- 3 tablespoons dry sherry
- ½ teaspoon salt
- 1½ teaspoons sugar
- ¼ teaspoon white pepper
- 8 slices fresh ginger, minced

To prepare marinade, measure ingredients into screw-top jars.
Shake well and keep refrigerated until needed.

BON APPETIT

Best Classic Carrot Cake

- 2 cups all-purpose flour

- 2 teaspoons baking soda

- ½ teaspoon salt

- 2 teaspoons ground cinnamon

- 3 large eggs

- 2 cups sugar

- ¾ cup vegetable oil

- ¾ cup buttermilk

- 2 teaspoons vanilla extract

- 2 cups grated carrot

- 1 (8-ounce) can crushed pineapple, drained

- 1 (3 1/2-ounce) can flaked coconut

- 1 cup chopped pecans or walnuts

Preparation

1. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
2. Stir together first 4 ingredients.
3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Cream Cheese Frosting

• 3/4 cup butter or margarine, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (3-ounce) package cream cheese, softened
• 3 cups sifted powdered sugar
• 1 1/2 teaspoons vanilla extract

Preparation

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

BON APPÉTIT

Bacon, Onion and Goat Cheese Pizza Bites

Ingredients

• 5 cups all purpose flour , (approx)5 5cups cups(1.25 L) (1.25 L) all purpose flour, (approx)
• 2 tbsp olive oil 2 2tbsp tbsp(30 mL) olive oilolio(30 mL)
• 1 tbsp liquid honey 1 1tbsp tbsp(15 mL) (15 mL) liquid honey
• 1 pkg active dry yeast , (2-1/4 tsp/11 mL)1 1pkg pkgactive dry yeast, (2-1/4 tsp/11 mL)
• 3 tbsp sesame seeds 3 3tbsp tbsp(45 mL) (45 mL) sesame seeds
• 1-1/2 tsp salt 1-1/2 1-1/2tsp tsp(7 mL) (7 mL) salt

• Topping:
• 6 oz thick-sliced bacon , diced (about 1-1/3 cups/325 mL)6 6oz oz(170 g) (170 g) thick-sliced baconthick-sliced bacon, diced (about 1-1/3 cups/325 mL)
• 2 cups thinly sliced red onion 2 2cups cups(500 mL) (500 mL) thinly sliced red onion
• 1 bunch green onions , cut in 1-inch pieces1 1bunch green onions, cut in 1-inch pieces
• 1/2 tsp pepper 1/2 1/2tsp tsp(2 mL) (2 mL) pepper
• 2/3 cup grated Romano cheese 2/3 2/3cup cup(150 mL) (150 mL) grated Romano cheeseRomano cheese
• 6 oz goat cheese , crumbled (about 1-1/4 cups/300 mL)6 6oz oz(170 g) (170 g) goat cheese, crumbled (about 1-1/4 cups/300 mL)

Preparation

In bowl, stir together 1 cup (250 mL) of the flour, oil, honey, yeast and 2 cups (500 mL) warm water until combined. Cover with plastic wrap; let rise in warm place until bubbly and almost doubled in bulk, about 1 hour.

With wooden spoon, stir in all but 1/2 cup (125 mL) of the remaining flour, sesame seeds and salt to form ragged dough. Turn out onto floured surface; knead until smooth and elastic, about 6 minutes, adding as much of the remaining flour as necessary.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours.

Divide dough in half. Place each on greased 16- x 12-inch (40 x 30 cm) rimmed baking sheet. Pressing with fingertips and gently pulling at edges, stretch to fit pans.

Topping: Sprinkle bacon, red and green onions, and pepper evenly over dough; top with Romano cheese.

Bake in bottom third of 450°F (230°C) oven until bottom of crust is golden, about 18 minutes. Sprinkle goat cheese over top; bake until cheese is slightly melted, about 4 minutes. Let cool for 5 minutes. Cut each pizza into 36 squares.

Source : Canadian Living Magazine: January 2011

BON APPETIT

Hoppin' John Hush Puppies

Peanut oil

1 (15-oz.) can seasoned field peas and snaps, drained and rinsed (about 1 cup)

1 cup yellow self-rising cornmeal mix

3/4 cup buttermilk

1/2 cup all-purpose flour

1/2 cup chopped country ham

1/2 cup cooked long-grain rice

1/2 cup sliced green onions, light green parts only

1 jalapeño pepper, seeded and diced

2 garlic cloves, pressed

1 teaspoon baking powder

1 teaspoon freshly ground pepper

2 large eggs, lightly beaten

1. 1. Pour oil to depth of 3 inches into a large, heavy skillet or Dutch oven; heat over medium-high heat to 350°.
2. 2. Meanwhile, stir together field peas and next 11 ingredients in a large bowl.
3. 3. Scoop pea mixture by rounded tablespoonfuls, in batches, and drop into hot oil. Fry 3 to 4 minutes or until hush puppies are golden brown. Drain on paper towels; keep warm. Serve with relish.
4. *1 (15.5-oz.) can seasoned black-eyed peas may be substituted.

BON APPETIT

Sausage mushroom appetizers

For fun variations, you can substitute venison or crab meat for the pork sausage in the stuffing. Either way, they are delicious.

4 dozen
- 48 large fresh mushrooms
- 2 eggs, lightly beaten
- 1 pound bulk pork sausage, cooked and crumbled
- 1 cup shredded Swiss cheese
- ¼ cup mayonnaise
- 3 tablespoons butter or margarine, melted
- 2 tablespoons finely chopped onion
- 2 teaspoons spicy brown or horseradish mustard
- 1 teaspoon garlic salt
- 1 teaspoon cajun seasoning
- 1 teaspoon worcestershire sauce

Remove mushroom stems; set caps aside.
In a bowl, combine the remaining ingredients.
Stuff into the mushroom caps.
Place in two greased 13-inch x 9-inch x 2-inch baking dishes.
Bake, uncovered, at 350F for 16-20 minutes or until heated through.

BON APPETIT

Salmon mousse cups

The salmon-cream cheese filling and flaky crust will melt in your mouth.

2 dozen
- 3 ounces cream cheese, softened
- ½ cup butter, softened
- 1 cup all-purpose flour

Filling:
- 8 ounces cream cheese, softened
- 1 cup fully cooked salmon chunks
- 2 tablespoons chicken broth
- 2 tablespoons sour cream
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 2 tablespoons minced fresh dill

In a small bowl, beat the cream cheese and butter until smooth.
Add flour; mix well.
Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.
Bake at 350F for 10-15 minutes or until golden brown.
Cool for 5 minutes before removing from pans to wire racks to cool completely.

For filling, in a bowl, beat the cream cheese until smooth.
Add the salmon, broth, sour cream, onion, lemon juice and salt; mix well.
Spoon into the shells.
Refrigerate for at least 2 hours.
Sprinkle with dill and serve.

BON APPETIT

Peanutty chicken wings

6-8 servings
- ½ cup creamy peanut butter
- 1/3 cup honey
- ¼ cup soy sauce
- 3 tablespoons vegetable oil
- 1 garlic clove, minced
- 1 teaspoon curry powder
- 2½ pounds chicken wings

In a large bowl, combine the peanut butter, honey, soy sauce, oil, garlic and curry powder until blended.

Cut chicken wings into 3 sections, discard wing tips.
Add wings to peanut butter mixture; stir to coat.
Cover and refrigerated for 2 hours.

Transfer to an ungreased 13-inch x 9-inch x 2-inch baking dish.
Bake, uncovered, at 375F for 35-45 minutes or until chicken juices run clear.

BON APPETIT

Guacamole tossed salad

4 servings
- 2 medium tomatoes, seeded and diced
- ½ small red onion, sliced and separated into rings
- 6 bacon strips, cooked and crumbled
- 1/3 cup vegetable oil
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon tabasco sauce
- 2 large ripe avocados, peeled and cubed
- 4 cups torn salad greens

In a small bowl, whisk the oil, vinegar, salt, pepper and tabasco sauce.

In a bowl, combine the remaining ingredients.
Pour over the oil mixture and toss gently.
Serve immediately.

BON APPETIT

Country apple cobbler

6-8 servings
Apple mixture
- 1 cup sugar
- ¼ cup water
- 2 tablespoons quick-cooking tapioca
- ¼ teaspoon cinnamon
- 6 cups thinly sliced peeled apples

In a large saucepan, combine sugar, water, tapioca and cinnamon.
Bring to a boil over medium heat, stirring occasionally.
Remove from the heat; stir in the apples until coated.
Pour into a greased 8-inch baking dish; set aside

Dough mixture
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup sugar
- 1/3 cup butter or margarine, melted
- ¼ cup milk
- 1½ cups shredded cheddar cheese
- ½ cup chopped walnuts

In a small bowl, combine the flour, baking powder, salt and sugar.
Stir in melted margarine and milk just until moistened.
Fold in cheese and walnuts.
Sprinkle over apple mixture.

Bake at 350F for 30-35 minutes or until filling is bubbly.
Served with whipped topping if desired.

BON APPETIT

Belgium beef stew (Carbonnade flamande)

4 servings
Cut into 1½-inch and coat in seasoned flour:
- 2 pounds boneless beef: chuck, etc.

Sauté slightly in:
- 1 tablespoon butter
- ¼ cup thinly sliced onions

Put them to one side. Add:
- 1 tablespoon butter
and brown the floured meat. Drain off any excess fat.

Combine and bring to a boil:
- 1 cup dark beer
- 1 pressed clove galic
- ½ teaspoon sugar

Pour over the meat and onion mixture.
Cover and simmer 2 to 2½ hours.

To serve, garnish with:
- Parsley or dill new potatoes

BON APPETIT

Creamy tarragon dressing

Makes 6 servings
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup milk
- 1 tablespoon tarragon vinegar
- ¼ teaspoon leaf tarragon, crumbled
- ¼ teaspoon coarse black pepper

Stir together all the ingredients in small bowl.

Creamy tarragon dressing is the ideal complement to the first of the spring asparagus.

BON APPETIT

Ginger dressing

Makes 4 servings
- 5 tablespoons vegetable oil
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon pepper

Combine all ingredients in screw-top jar and shake to blend.

You can prepare a combination of watercress, cucumber, red onion, orange and endive on a plate and drizzle 1 or 2 tablespoons of dressing.

You can make a main-dish by adding 3-4 ounces of cold, shelled and deveined medium-size to large shrimp.

BON APPETIT

Barbecue sauce

Doesn't take much time to make your own. Also delicious as a basting sauce or a dipping sauce. If used for the latter, be sure the sauce has not been used to marinate raw meat.

Makes about 3 cups
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 3 large cloves garlic, finely chopped
- 1 bottle (12 ounces) chili sauce
- 1½ cups catsup
- ¼ cup steak sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- ½ teaspoon tabasco sauce
- 2 tablespoons brown sugar
- 1 tablespoon dry mustard
- ½ teaspoon pepper

Heat oil in saucepan over medium heat.
Add onion and garlic, sauté for 2 minutes.
Stir in the remaining ingredients and simmer 15 minutes, stirring frequently.

Use as a marinade, marinated beef for 1 hour, or chicken for 30 minutes.

The sauce can be made up to 3 days ahead, and refrigerated, covered.

BON APPETIT

Baked cod with herbed crumb topping

Mild cod fillets benefit from the flavorful rosemary and mustard seasoning im this dish. Try the same topping with other thick fish fillets, such as tilefish or grouper.

Nutrient value per serving: 184 calories, 26 gr protein, 5 gr fat, 7 gr carbohydrate, 246 mg sodium, 61 mg cholesterol.

Makes 4 servings.
- 1 tablespoon Dijon-style mustard
- 1 tablespoon lemon juice
- 4 cod fillets (about 5 to 6 ounces each)
- 1 cup fresh dry bread crumbs
- 2 tablespoons chopped parsley
- 1 tablespoon finely cut chives or green onion tops
- 1½ teaspoons chopped fresh rosemary or ½ teaspoon dried
- 1 tablespoon olive oil

Lightly grease baking dish.

Stir together mustard and ¼ teaspoon lemon juice in a small bowl.
Spread the mustard mixture over tops of fish fillets.

Mix together crumbs, parsley, chives, oil and remaining lemon juice in a small bowl.
Press mixture firmly into mustard-covered tops of fillets.
Transfer to prepared baking dish.

Bake in hot oven 400F for about 17 minutes or until top is lightly browned and fish is cooked through.

BON APPETIT

Turkey sausage breakfast patties

Start the day with this leaner version of a breakfast favorite. Use also as a filling for stuffed vegetables.

Makes 12 patties (2 patties per serving)
- ½ cup old-fashioned oats
- 2 egg whites
- 2 tablespoons maple syrup
- ½ teaspoon tabasco sauce
- 1 teaspoon salt
- ¾ teaspoon rubbed sage
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1½ pounds ground turkey
- ½ Granny Smith apple, cored and shredded
- ½ cup finely chopped onion
- 3 tablespoon all-purpose flour
- Vegetable oil, for frying

Place oats in food processor and whirl until texture of coarse meal.

Stir together egg whites, maple syrup, tabasco, salt, sage, nutmeg and ginger in a large bowl.
Add turkey, apple, onion and oats.

Divide mixture into 12 equal portions and shape into patties.
Dredge lightly in flour.
Heat 1 teaspoon oil in large non-stick skillet.
Add patties; fry over medium-high heat for 6 minutes or until browned on both sides, turning over once.
Add more oil, as needed.

BON APPETIT

Spicy chicken legs with chick-peas

Chicken legs and thighs remain moist in this rich and flavorful stew. Serve with couscous, if you like. Other chicken parts and split Cornish hens would also work well in this recipe; just adjust the cooking time accordingly.

Makes 4 servings
- 1 tablespoon vegetable oil
- 2 teaspoons unsalted butter
- 1 teaspoon cumin
- ¼ teaspoon salt
- Pinch of cayenne pepper
- 4 whole chicken legs and thighs (about 2½ pounds), skinned and cut halfway through leg-thigh joint
- 1 large onion, cut into 1-inch chunks
- ¾ cup chicken broth
- ½ cup pitted green olives, halved
- ¾ cup drained and rinsed canned chick-peas
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley

Heat oil and butter in large skillet over moderate heat.
Rub cumin, salt and cayenne over chicken.
Add chicken to skillet; cook until browned, about 4 minutes per side.
Remove chicken.

Add onion to skillet; cook, stirring frequently, 4 minutes.
Return chicken to skillet along with broth and olives.
Bring to boiling, lower heat; cover and simmer 25 minutes or until chicken is cooked trhough.

Stir in chick-peas and lemon juice; cook 2 minutes, stir in parsley.
Serve.

BON APPETIT

Oyster Bienville

Serves 4

- 1 tablespoon oil
- 1 pound shredded crab
- 2 teaspoons minced fresh garlic
- 1 tablespoon Pernod
- ½ cup white wine
- 2 teaspoons all-purpose flour
- 1 cup fresh cream

In a skillet heat the oil and sauté the crab with the garlic over low heat for 1 minute.
Add the Pernod and the wine and reduce the liquid to about ¼ cup.
Add the flour, then the cream.
In a food processor blend the mixture until well mixed.

Shuck about 20 oysters and place on a flat pan.
Bake in a 375F oven for 4 minutes.
Spoon the crab mixture onto the oysters and broil until the top is golden brown.

BON APPETIT

How to roast peppers

To roast the peppers, preheat the oven to 500F, line a baking pan with foil, and place the whole peppers on the foil.

Bake for about 15 minutes, turning once, until the peppers are blistered.

Remove the peppers from the oven and place them in a brown paper bag, close the bag and allow to stand for 15 minutes.

Peel off the peppers skin, cut them in halves, and remove the seeds and stems.

Cut the peppers according to the recipes.

BON APPETIT

Tourtière

Tourtière is a traditional French Canadian meat pie served at the midnight meal following Christmas Eve mass. It is a great make-ahead dish for family or entertaining during the holiday season. Serve it hot, room temperature or cold with homemade ketchup.

Makes 8 servings
- 1 pound lean ground pork
- 1 pound lean ground beef
- 1 large onion, chopped
- 1 garlic clove, minced
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- 2 tablespoons chopped parsley
- 2 tablespoons chopped celery leaves
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1/3 cup fine crackers crumbs
- 1 recipe lemon pastry
- Milk, for brushing top

In a wide skillet, cook the ground meats, onion, garlic, spices, parsley, celery, salt and pepper, stirring, until the meat is cooked, about 20 minutes.
Taste and adjust the seasoning.
Add the cracker crumbs and cool slightly.

Divide the pastry into 2 parts.
Roll out one half to fit a 10-inch pie pan.
Spoon the meat mixture into the crust.
Roll out the remaining pastry and place over the filling, trim and seal the edges.
Brush the top of the pastry with milk.
Slash the top to make vents.

Cook in a oven 350F for about 45 minutes, until the crust is golden.
Cut into wedges, and serve hot, room temperature or cold.

BON APPETIT

Herbed leek and chèvre tart

Makes 6 servings

- ½ recipe lemon pastry
- ½ cup butter
- 6 medium leeks, white part and 2 inches of green, cleaned and sliced
- 2 tablespoons white wine vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup heavy cream
- 7 ounces goat cheese (chèvre)
- 2 tablespoons minced fresh chives
- ½ cup fresh bread crumbs
- 2 tablespoons minced fresh chervil or parsley

Prebake the pastry shell in a 9-inch pie pan in a 425F oven for about 10 minutes.

In a large skillet, melt the butter , add the leeks and cook over medium heat for about 5 minutes by stirring it.
Add the vinegar, salt and pepper, reduce heat to low and cover; cook until the leeks are very soft and tender, about 35 minutes.
Increase the heat to high, add the cream and cook, stirring, until the cream is absorbed, about 1 minute.
Remove from heat and cool.

Crumble the cheese over the bottom of the cooled tart shell.
Top with the leek mixture, mounding it slightly in the center, sprinkle the mixture with the chives and bread crumbs.

Dot with 2 tablespoons of ¼-inch cubes butter.
Bake the tart in a oven 350F about 15 to 20 minutes, until golden brown and heated through.
Garnish with the chervil or parsley.

Serve warm or at room temperature.

BON APPETIT

Lemon pastry

This is one favorite pastries for pies. The combination of egg and lemon juice makes it tender and flaky.

Makes enough pastry for 1 double-crust pie.
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup chilled unsalted butter, in ½-inch slices
- 1 egg, lightly beaten
- 2 teaspoons fresh lemon juice
- 4 to 5 tablespoons ice water

Stir the flour and salt together. Cut the butter into the flour until the mixture resembles coarse crumbs.

With a fork, stir the egg, lemon juice and 2 tablespoons ice water.
Sprinkle the liquid over the flour mixture and mix just until the pastry holds together, adding more water if needed.
Knead the dough in the bowl for 2 or 3 strokes, just until the dough makes a smooth ball.

Cover and chill for 30 minutes or untilfirm, and use as directed in recipes.

BON APPETIT

Saffron seafood chowder

Serves 4 to 6
- 1 large onion, diced
- 4 stalks celery, diced
- 3 bay leaves
- 1 teaspoon thyme
- ¼ cup unsalted butter
- 1 pound Boston Bluefish fillets
- 12 jumbo shrimps
- 4 ounces salmon
- 8 ounces scallops
- 2 pinches saffron
- 2 quarts water
- Salt and pepper to taste

In a skillet sauté the onion, celery and spices in the butter until the vegetables are soft.
Add the seafood, saffron and water. Let simmer for 45 minutes and season to taste.

Add 2 to 3 cups of heavy cream after the chowder has simmered 45 minutes.
Don't boil it again.

BON APPETIT

Maple cheesecake

- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
*****
- 3x 8-ounce packages cream cheese
- 3 large eggs
- 1½ teaspoons vanilla
- ¼ teaspoon salt
- 1¼ cups pure maple syrup
*****
- 1 cup sour cream
- 2 tablespoons honey
- 1 teaspoon vanilla
*****
- 2 tablespoons maple syrup per serving


In a small bowl combine the crumbs and melted butter.
Lightly butter a 9-inch springform pan, dust the sides with crumbs, and press the remainder into the bottom of the pan. Chill.

In a large bowl beat the cream cheese well, adding the eggs one at the time and beating after each addition.
Add 1½ teaspoons of vanilla, salt, and maple syrup. Beat well.
Pour into the chilled crust. Bake in a 350F oven until firm, about 45 to 50 minutes.
Remove from the oven.

Combine the sour cream, honey and vanilla.
Pour over the top of the cheesecake.
Increase the oven temperature to 400F and bake 5 more minutes. Cool overnight.
Pour 2 tablespoons of syrup over each serving.

Serves 12

BON APPETIT

Fruited chicken salad

Serves 6-8

- 3 cups cooked chicken chunks
- 1 5-ounce can sliced water chestnuts
- ¼ cup chopped pecans
- ½ cup chopped celery
- ¼ cup chopped onion
- 2/3 cup mayonnaise
- 1 cup halved grapes
- 1 cup pineapple tidbits
- 1 11-ounce can mandarin segments
- Lettuce leaves

In a large bowl, combine all the ingredients except the lettuce.
Place each serving on a lettuce leaf.

BON APPETIT

Coconut milk fish

Serves 6

- 3 pounds fresh fish fillets ( tuna, snapper, mahi mahi, cod, haddock, even salmon why not)
- Olive oil
- Soya sauce
- 1 large can frozen coconut milk (you can use the coconut milk in can on the shelf)
- Grated ginger
- 2 tablespoons minced garlic
- Hand full minced scallions

Clean the fillets and drizzle with olive oil and soya sauce.
Place the fillets in a baking dish.
Cover with the coconut milk and sprinkle with ginger, garlic and scallions.
Bake in a 350F oven for about 30 minutes or until the fish flakes easily.

BON APPETIT

Ham and cheddar chowder

Serve it in the winter months and this soup can be served with a salad, herbed biscuits and a light dessert.

- ¼ cup chopped onion
- ½ cup diced celery
- Butter or margarine
xxxxxxxx
- 2 cups chicken broth
- 2 cups diced potatoes
- ½ cup diced carrots
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- ¼ teaspoon pepper
xxxxxxxx
- ¼ cup butter or margarine
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups grated cheddar cheese
xxxxxxxx
- 1 cup cubed ham

In a skillet, sauté the onions and celery in a small amount of butter.
In a large kettle combine the broth, potaoes, carrots, parsley, onion, celery, salt and pepper.
Bring to a boil, and simmer for 10-12 minutes.

Meanwhile, in a small saucepan melt the butter and add the flour, stir until smooth, about 1 minute.
Slowly, add the milk and cook until thickened.
Add the grated cheese and stir until melted.

Pour the sauce into the soup mixture and add the ham, heat through.

BON APPETIT

Mussels with cilantro and curry

Serves 8

- 5 pounds fresh mussels
- 2 medium-sized spanish onions, finely diced
- 5 cloves  garlic, finely minced
- 2 tablespoons unsalted butter
- 2 tablespoons coriander
- 2 tablespoons curry powder
- 2 tablespoons crushed white peppercorns
- 1½ cups dry white wine
- ½ cup water
- 3 bay leaves
- 1 bunch cilantro, coarsely chopped
- 8 thin slices french bread
- 2 tablespoons olive oil
- 1 teaspoon paprika

Thoroughly wash and debeard the mussels.
Soak in ice water for 1 hour before using.
In a large pot cook the onions and garlic in butter over low heat until the onions are translucent and soft.
Add the coriander, curry powder, white peppercorns and drained mussels.
Pour the wine and water, and add the bay leaves and cilantro.
Cover and steam over high heat for about 7 minutes until the mussels open, shaking the pot from time to time.
Arrange the cooked mussels in a circular pattern inside heated soup bowls, and pour the strained stock liberally over all.
Garnish with toasted french bread slices dredged in olive oil and sprinkled with paprika.

BON APPETIT

Ground beef stroganoff

Serves 4

- 2 tablespoons canola oil
- 1 pound ground beef
- 1 medium onion, sliced
- 1  10-ounce can cream of mushroom soup
- 1  4-ounce cam mushroom, drained
- 1 clove garlic, minced
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Paprika and nutmeg to taste
- ¼ cup red wine or beef stock
- 1 cup sour cream
- Cooked noodles, rice or chow mein noodles

In a skillet, heat the oil and brown the beef, onion and garlic.
Stir in the soup, mushroom and wine.
Add the seasonings and simmer for 15-20 minutes.
Just before serving, add the sour cream and heat through.
Serve over noodles, rice or chow mein noodles.

BON APPETIT

Eggs florentine quiche

- 10 eggs, well beaten
- 12 ounces creamed cottage cheese
- 8 ounces feta cheese
- 1 cup grated swiss cheese
- 4 tablespoons butter
- 1 teaspoon nutmeg
- 2 10-ounce boxes frozen chopped spinach, thawed

Spray 2 large quiche pans with cooking spray.
In a large bowl, combine all the ingredients except the spinach.
Drain the spinach and add to the egg mixture.
Pour the quiche mixture into the prepared pans.
Bake in a 350F oven for 30 minutes.

Serve 12

BON APPETIT

Orange marmelade muffins

Makes 12 muffins

- 1½ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup orange juice
- 1/3 cup orange marmelade
- 6 tablespoons butter, melted
- 1 egg
- ½ cup golden raisins

Grease and flour muffin tins or line wtih paper liners.

In a bowl, sift together flour, sugar, baking powder, baking soda and salt. Set aside.

In a mixing bowl, combine the orange juice, marmelade, melted butter and egg.
Sift the flour mixture into the orange mixture and stir until just combined.
Fold in the raisins.

Divide the batter into the prepared muffin tins.
Bake in a 400F oven for 15-20 minutes.

BON APPETIT

New England crab cakes

Serves 8

- 6 cups french bread crumbs
- Salt and pepper to taste
- ¼ teaspoon nutmeg
- 4 tablespoons chopped shallots
- ½ cup lemon juice
- 1½ cups butter, softened
- 2 pounds lump blue crab meat
- 1 cup freshly chopped parsley
- 1 egg
- 1 tablespoon water

In a large bowl, combine 4 cups of bread crumbs, salt, pepper, nutmeg, shallots, lemon juice, butter, crab meat and parsley. Mix well.
Taste and adjust the seasonings.

Divide into eight 5-ounce portions and form into patties.
Don't press them together too tightly.
In a shallow bowl beat the egg with the water.
Dip the patties into the egg mixture and then into the remaining bread crumbs.

In a skillet, sauté the patties over low heat until golden brown and heated through.

BON APPETIT

Grilled salmon with creamy tarragon sauce (Diabetic exchanges)

Succulent salmon with a zippy sauce featuring tarragon, green onions, lime juice and hot pepper sauce.

Serving 4
Diabetic exchanges: 4 lean meat, 1 fat

- 1 pound salmon fillet
- 1 tablespoon olive oil or canola oil
- 1 cup plain yogurt
- ¼ cup chopped green onions
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
- 1 tablespoon mayonnaise
- 2 teaspoons lime juice
- ½ to 1 teaspoon hot pepper sauce

Brush salmon on both sides with oil.
Coat grill rack with non-stick cooking spray before starting the grill.
Place salmon, skin side down, on grill rack.
Grill, covered, over medium heat for 20 minutes until fish flakes easily with a fork,

Combine remaining ingredients
Serve with salmon.

BON APPETIT

Steak and shrimp kabobs

6-8 servings

- 1 cup teriyaki sauce
- 1 can (6 ounces) pineapple juice
- ½ cup packed brown sugar
- 6 garlic cloves, minced
- ¼ teaspoon worcestershire sauce
- Pinch of pepper
- 1 pound boneless beef sirloin steak, cut into 1-inch cubes
- 1 pound large uncooked shrimp, peeled and deveined
- 1 pound whole fresh mushrooms
- 2 large green peppers, cut into 1-inch pieces
- 2 medium onions, halved and quatered
- 1 pint cherry tomatoes
- 1½ teaspoons cornstarch

In a large bowl, combine first six ingredients; mix well.
Pour half of marinade in a bowl; add beef.
Turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
Cover and refrirate remaining marinade.

Drain and discarded marinade from beef.
On metal or soaked wooden skrewers, alternately thread beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside.
In a small saucepan, combine cornstarch with the reserved marinade, bring to a boil and stir for 1-2 minutes until sauce thickened.

Grill kabobs over indirect heat for 6 minutes covered, turning once.
Baste with sauce.
Continue turning and basting for 8-10 minutes.

BON APPETIT

Zucchini pancakes

Flecks of zucchini give these savoury, moist pancakes a pretty appearance. For a suppertime side dish, top them with spaghetti sauce and parmesan cheese.

3 servings (6 pancakes)

- ½ cup all-purpose flour
- ½ cup grated parmesan cheese
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 1½ cups shredded zucchini
- 1 egg, beaten
- 2 tablespoons chopped onion
- 2 tablespoons mayonnaise
- 2 tablespoons butter or margarine

In a bowl, combine the flour, parmesan cheese, oregano, salt and pepper.
Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended.

In a large skillet, melt butter.
Drop zucchini mixture by cupfuls into skillet; press lightly to flatten.
Fry until golden brown, about 2 minutes on each side.
Drain on paper towels.

BON APPETIT

Shrimp chowder (Diabetic cooking)

This zippy chowder is chock-full of shrimp and vegetables, so it satisfies hearty appetites, but the skim milk and reduced-sodium broth help keep fat and calories to a minimum.

8 servings

- 1 pound potatoes, peeled and cubed
- 2½ cups reduced-sodium chicken broth or Homemade fish stock
- 3 celery ribs, chopped
- 8 green onions, chopped
- ½ cup chopped sweet red pepper
- 1½ cups skim milk
- ¼ cup all-purpose flour
- ½ cup evaporated skim milk
- 1½ pounds uncooked medium shrimp, peeled and deveined
- 2 tablespoons minced fresh parsley
- ½ teaspoon paprika
-½ teaspoon Worcestershire sauce
- Pinch of cayenne pepper
- Pinch of pepper

In a large saucepan, bring the potatoes, broth or stock, celery, onions and red pepper to a boil.
Reduce heat; cover and simmered 15 minutes or until vegetables are tender.
Stir in skim milk.
Gently mash vegetables with a potato masher, leaving some chunks of potatoes.

Combine flour and evaporated milk until smooth; gradually stir into potato mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the remaining ingredients; return to a boil.
Cook and stir for 2-3 minutes or until shrimp turn pink.

Diabetic exhanges: 2½ lean meat, 1 starch, 1 vegetable.

BON APPETIT

Shredded barbecued beef

You can replaced the beef for pork shoulder.

Serve 12

- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 fresh beef brisket (3 to 5 pounds), halved
- 3 tablespoons liquid smoke, optional
- 1 tablespoon hot pepper sauce
- 1 bottle (18 ounces) barbecue sauce
- 12 sandwich rolls, split

Combine the celery salt, garlic powder and onion powder; rub over brisket.
Place in a 5-qt slow cooker (crock pot).

Combine the liquid smokeand hot pepper sauce; pour over brisket.
Cover and cook on low for 6-8 hours or until the meat is tender.

Remove roast and cool slightly.
Strain cooking juices, reserving ½ cup.
Shred the meat with 2 forks; place in a large saucepan.
Add the barbecue sauce and reserved cooking juices; heat through.
Serve about 1/3 cup meat mixture on each roll.

Serve with Loaded baked potato salad

BON APPETIT

Loaded baked potato salad

Revamp your potato salad recipe.

20 servings

- 5 pounds small unpeeled red potatoes, cubed
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 hard-boiled eggs, chopped
- 1 pound sliced bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 medium sweet onion, chopped
- 3 dill pickles, chopped
- 1½ cups sour cream
- 1 cup mayonnaise
- 3 teaspoons prepared mustard

Place the potatoes in a greased baking pan, sprinkle with salt and pepper.
Bake, uncovered, at 425F for 40-45 minutes or until tender.
Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.
In small bowl, combine the sour cream, mayonnaise and mustard, pour over the potato mixture and toss to coat.

Serve immediately.

BON APPETIT

Fumet or fish stock (French cuisine)

Melt in a pan
- 3 tablespoons butter

Add and cook gently for 5 minutes
- ½ cup chopped onions or shallots
- ¼ cup chopped carrots
- ½ cup chopped celery

Then add
- 6 white peppercorns
- 3 or 4 cloves
- ½ cup white wine
- 2 cups cold water
- Bouquet garni
- A twist of lemon rind
- 1 / 1½ pounds washed fish bones, heads, tails, skins and trimmings

Heat until the liquid begin to simmer and continue cooking, uncovered, not longer than 20 to 30 minutes (or a bitter flavor may develop).
Strain the stock and use in soups and sauces.

Avoid strong-flavored fish trimmings like mackerel, skate or mullet.
Use salmon only for salmon sauce.
Shells from crab, shrimp and lobster are delicious additions.

Bouquet garni : Tie in a bunch 3 sprigs  chervil, 3sprigs parsley, ½ bay leaf and 2 sprigs fresh thyme.

BON APPETIT