pixelchef

Here ya go!

Three Garlic Pasta Serves 4 as Main Dish. 1 head plus 8 cloves garlic 1 lb spaghetti 2 T olive oil 3/4 c dry white wine 1 c loosely packed fresh flat-leaf parsley, roughly chopped 1 tsp red-pepper flakes Salt and freshly ground black pepper Parmesan cheese for grating 1. Preheat oven to 425°. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside. 2. Cook pasta until al dente. Drain, and run under cold water to stop cooking. 3. Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving. Keywords: Main Dish, Vegetarian, Easy, Pasta, Italian ( RG458 )

Spaghetti alla Carbonara Serves 4 as Main Dish. 2 T coarse salt 1/2 medium onion, finely chopped 4 oz guanciale, pancetta, or American bacon, cut into 1/4-inch cubes 1 lb very thick spaghetti 1/2 c freshly grated Pecorino cheese 4 large eggs, separated 4 tsp freshly ground pepper 1. Bring 6 quarts of water to a boil; add salt. Meanwhile, in a 12-inch sauté pan, cook onion and guanciale over medium heat until both are translucent, 8 to 10 minutes. 2. Add spaghetti to the boiling water, and cook according to package instructions, until tender but al dente. Drain. Add the hot pasta to the sauté pan, and toss over medium heat until coated. Add 1/4 cup cheese, and stir. Remove from the heat, and vigorously stir in egg whites. 3. Divide the pasta among four plates, and top each serving with one yolk. 4. Sprinkle with the remaining 1/4 cup grated cheese and the pepper. Serve immediately. Keywords: Main Dish, Easy, Pasta, Italian ( RG457 )

Parisienne Potatoes Potatoes, peeled Olive oil Butter 1 Garlic clove chopped finely, for each 10 potato balls Kosher salt Black pepper, freshly cracked Parsley, chopped finely Using a melon baller, make rounded balls from large peeled potatoes. It looks best on the plate to serve either 3 or 5 or 7 potato balls per person. They can be made the day before and put into cold salted water, covered and refrigerated. When ready to cook the potato balls, drain them well and pat dry. Heat skillet on medium heat, add an equal amount of olive oil and butter. Saute the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 10 to 15 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add chopped parsley and serve. Keywords: Side, Vegetarian, Easy, Potatoes, French ( RG455 )

AWESOME photos, Really Nice!

Here is the recipe for Steak Diane.

Hunh. Susur didn't even make the top 50 this year. Bullshit.

Steak Diane Serves 4 as Main Dish. 4 boneless beef sirloin strip steaks cut 3/4-inch thick 1 T butter 2 T finely chopped shallots 2 cloves garlic, crushed 1 c sliced fresh mushrooms 1/4 c beef stock (homemade if possible) 2 T brandy 2 tsp Dijon mustard 1 tsp Worcestershire sauce 2 tsp finely chopped parsley 1. Melt butter in a large non-stick skillet over medium heat. Add shallots and garlic. Cook 2 minutes. 2. Stir in mushrooms and cook 3-4 more minutes. Remove from skillet and set aside. 3. Increase heat to medium-high. Add steaks and cook 6-7 minutes for medium-rare (140°F), turning once. Remove steaks to a warm platter. 4. Deglaze with brandy (it'll flame), then add the stock, mustard, Worcestershire sauce and reserved mushroom mixture. Bring to a boil. Stir until liquid is slightly reduced, about 1-2 minutes. 5. Spoon sauce over steaks and sprinkle with parsley. Note: works wonderfully well with venison steaks as well. Works well served with fettucine. Keywords: Main Dish, Intermediate, Beef, Dinner, French ( RG452 )

Let the damn cat outta the bag, man! You're gonna kill it!

Sauternes Gelee Serves 6 as Dessert. This refreshing dessert can be made with sliced green and/or red grapes instead of champagne grapes. You'll need a 3- to 4-cup ceramic terrine mold. If you don't want to layer the fruit to the gelee, the fruit will sink to the bottom and it will turn out fine. 2 c fresh orange, juice, (or pulp free store-bought) juice of 1/2 lemon 2 packages plain gelatin powder, 1 tbsp=1/4 oz=15ml 1/2 c sauternes, ( Chateau Reine Carbonnieu ) 1/2 c sugar 2 lemons, cut into segments, halved, peeled 1 bunch Champagne grape, picked Combine orange juice and lemon juice in a bowl. Sprinkle with the gelatin. Let stand for 2 minutes to soften. Heat Sauternes and sugar in a small saucepan until sugar dissolves. Stir in gelatin mixture Stir until dissolved. To make layers of the gelatin and fruit: pour about 2/3 cup gelatin mixture in the bottom of a 3 to 4 cup ceramic terrine. Chill in the refrigerator for 20 minutes or until mixture starts to firm up. Sprinkle some of the lemon segments and grapes on top. Top with 3/4 cup gelatin mixture. Refrigerate for 20 minutes longer. Repeat with the remaining gelatin mixture and fruit, ending with the gelatin mixture. Refrigerate until set, at least 3 hours. Carefully, dip bottom of terrine in a pan of warm water for 30 seconds. Unmold and slice. Keywords: Dessert, Intermediate, Fruit, French ( RG443 )

Grilled Duck Breast With Black Currant Jelly And Herbs De Provence Marinade Serves 6 as Main Dish. Duck Breasts 2 1 lb. Muscovy duck, breasts, or other variety of duck Marinade 2 T soy sauce 1 T herbs, de Provence or mixed dried herbs 1 tsp freshly grated ginger 2 cloves garlic, minced 2 T black jelly, current 1 lime, grated, zest, and, juice of freshly cracked black pepper Duck Breasts Add duck breasts to pan and distribute the marinade evenly over all sides of duck. Cover and refrigerate for at least 1 hour or up to 3 hours. Preheat grill to high. Cutting only through the skin and fat, score the duck breasts with five diagonal lines. Grill duck, skin side down, for 1 to 2 minutes just to caramelize skin side. Use a water sprayer to reduce flare up from the duck fat. Duck will colour very quickly. Remove promptly from grill and transfer duck, skin side down to a small roasting pan. Place on upper rack of BBQ. Bake for 8 to 10 minutes or until breast is still very rare. Drain off duck fat and turn breasts over. Cook another 3 to 4 minutes until duck breast is medium rare. Cover with foil and let rest for five minutes before slicing. Reserve pan drippings as sauce. Marinade Combine ingredients for marinade in a medium shallow pan until blended. See the duck for further cooking instructions. Keywords: Main Dish, Intermediate, Duck, Dinner, French ( RG441 )

Choucroute Serves 6 as Main Dish. 3 lb canned raw choucroute (sauerkraut) 2 T duck, fat 2 onion, finely, sliced 2 cloves garlic, peeled 10 juniper berries 16 coriander seeds 4 cloves 2 bay leaf 1 lb double or triple smoked bacon 1-1/2 lb smoked pork, loin 1 lb pork, hock 4 c Riesling wine 2 Yukon Gold potato, peeled, and, turned 8 sausage, (European Wieners/Bratwurst Wash choucroute 6 to 7 times under cold water, squeezing well, changing water in between. In a large saucepan over medium heat sweat onions in duck fat. Add half of the choucroute and spices. Add bacon, pork loin, pork hock and garlic. Cover the meat with remaining choucroute and spices. Add Riesling and a little coarse salt. Bring to a simmer, cover with a lid and continue to cook on stovetop for two-hours, stirring occasionally. Boil or steam the potatoes until fork-tender. Keep warm. Bring a pot of water to a boil and reduce to a simmer. Prick European wieners with a knife or fork and place in simmering water to heat thoroughly. Do not boil or sausages may burst. Preheat oven to 450 degrees Farenheit. In an ovenproof fry pan over medium-high heat, add pricked Bratwurst. Sear all sides and place in oven for 2 to 3 minutes, or until cooked. To serve: Remove meat and thinly slice. On a large serving platter or on individual plates spread choucroute. Place sliced meat and sausages on top. Add potatoes and accompany with Dijon or grainy mustard. Keywords: Main Dish, Intermediate, Dinner, French, Pork ( RG440 )

Bouillabaisse Serves 6 as Main Dish. This fish used in this recipe includes halibut, cod, roballo, clams, and mussels. You may also substitute other favourite firm-fleshed fish such as sea bass, red snapper, monkfish, etc. Bouillabaisse 3 T olive oil 1 onion, thinly, sliced 1 bulb fennel, thinly, sliced 3 cloves garlic, crushed 2 tomato, chopped 1 orange, peel, only thyme 1 bay leaf 1 pinch saffron 6 c fish, Fumet, (recipe follows) 2 Yukon Gold potato, cut in medium dice 1 lb halibut, cut into large pieces 1 lb cod, cut into large pieces 1/2 lb roballo, cut into large pieces 20 clam, rinsed 20 mussel, rinsed, beards removed pernod Fish Fumet 2 lb bones of raw white fish, (Halibut and Cod) 2 T vegetable oil 1 medium onion, peeled, and, thinly, sliced 1/4 bulb fennel, thinly, sliced 1 leek, (white part only), thinly, sliced 8 white peppercorns 1/2 tsp fine sea salt 1 sprig flat-leaf parsley 1 bay leaf 1 c dry white wine 8 c water Bouillabaisse In a large saucepot over medium high heat add olive oil. Add onions, fennel and garlic. Cook until onion starts to caramelize. Add tomatoes and orange peel and sweat for 3 to 4 minutes. Add thyme, bay leaf, saffron and fish fumet. Simmer for 45 minutes to one hour. Strain through a fine mesh strainer, pushing vegetables with the back of a ladle to extract flavour. Place broth into a large saucepot and reduce by one-third. Add potatoes and cook for 2 to 3 minutes. Add fish and shellfish, cover and cook until shellfish are opened. To serve: Remove fish, shellfish and potatoes and place on a large serving platter. Spoon a little broth over to keep moist. In small soup bowls add a small amount of Pernod into each bowl and ladle hot broth over. Serve immediately. Serve garlic croutons and aioli (garlic mayonnaise) for garnish. Fish Fumet Under slow-running cold water, rinse the bones until the water is clear. Pat dry and cut into 4-inch pieces. Heat the oil in a large stockpot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook the vegetables until soft. Add the bones and cook for about 8 to 10 minutes, stirring occasionally. Add wine and water and bring to a boil. Reduce heat to a gentle boil for ten minutes only, skimming off any foam that rises to the top. Remove from heat and let rest for ten minutes. Strain the fish fumet through a fine-mesh sieve and press the solids to extract as much flavour as possible. This stock will keep in your fridge for up to 3 days, or freeze for up to 2 months. Keywords: Main Dish, Expert, Fish, French ( RG439 )

Alsatian Tarte Flambe Serves 4 as Appetizer. 1 package of frozen puff pastry 2/3 c Quark cheese 3 T heavy cream nutmeg 3 strips bacon, double or triple smoked, cut into thin strips 1/4 onion, thinly sliced On a lightly floured flat surface, role the pastry to 1/8” thickness. Cut into disks about 3-1/4 to 4 inches in diameter and place on a parchment-lined baking sheet. Place in freezer until dough is frozen. Mix together quark, cream, nutmeg, salt and pepper. Preheat oven to 400 degrees Farenheit. Remove puff pastry rounds from freezer. Poke pastry with a fork. Spread a small portion of cheese mixture on each pastry disk. Scatter with onion and bacon. Bake on bottom rack of oven for ten minutes, or until the underside of the puff pastry is a dark, golden brown. Serve warm. Keywords: Appetizer, Easy, Snack, French ( RG438 )

Seared Carpaccio of Beef Serves 6 as Appetizer. 1 T heaping whole coriander, seeds, smashed 1 handful rosemary, finely chopped freshly ground black pepper and salt light sprinkling dried oregano 3-1/2 lb fillet of beef 1 handful ginger, peeled, and, finely sliced 3 red or green chili, seeded, and, finely sliced 1 handful radish, finely sliced 1 small handful coriander, leaves, picked, stalks, finely sliced sesame oil soy sauce to taste 2 limes juiced Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate. Gather the ginger slices and slice finely across into little delicate matchsticks. Flick these randomly over the beef with the chiles, radishes and coriander. Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice. Keywords: Appetizer, Easy, Beef ( RG437 )

I love chilled Moscato D'Asti as a summer wine. I'm also very much a fan of sweeter German Rieslings. And of course, being that I'm in Ontario, I enthusiastically support our VQA wineries' ice wines.

Me too, me too. But that isn't to say I can't fix that right now!

On more than one occasion, I've been known to wrap a pickle (Strub's) in a few slices of proscuitto (or ham, or whatever sliced deli meat is in front of me) and munch away. It's good. Actually, I'm not even drunk and I'm gonna go do that right now.

Last night (special night): Tuna 'carpaccio', pea shoots, wasabi cream, ponzu drizzle. Monkfish rolled in aged Serrano ham, oven-roasted figs, pommes-anna, oxtail jus. Vanilla risotto, carmelized pears. Tonight: hand-chopped chuck burgers, sweet potato chips, waldorf salad.

I'm forwarding it to the university/college campuses in Ontario for release in their subsequent "newspapers" as well as all the local news publications I can muster in Ontario (Oshawa This Week, Whitby This Week, etc.. etc..). Marlene already nabbed the big Toronto papers (thanks Marlene). Simon: Lai Wah Heen? You'd better say yes. :)

I like Tim Horton's better. *runs*

They're best with sprinkles.

Is this menu even online? If not, it's rather difficult for people that don't live in the area to have even the slightest chance.

Damnit, I so wanted yet another reason to hate her. Meh, I have enough.

I agree. Almost all of my writing is first person. But I've seen one famous writer foam at the mouth when the subject was brought up. When I reminded her that most of her writing is in the first person, she actually said, "I'm different." I thought, different? Perhaps. Megalomaniacal? definitely. Schrambling? :)