Roasted Beet N Pear Salad

What you will need:

6 Med. Beets

1 Head Leaf Lettuce

small red onion

1/2 cup Plain Yogart

2 Tbs. Natural Honey

1 Tsp. Dijon Mustard

1/8 Tsp. Freshly ground Nutmeg

2 Tbs. Chopped Mint Leaf

Juice of 1 Orange

2 Anjour Pears sliced

How to Build your salad:

Peel and toss your Beets in olive oil, sprinkle with salt and pepper.  Roast for about 30-40 min on 375 degress until tender.

Wash and chill your lettuce greens, then arrange on a platter.

Slice your pear and red onion let beets cool and arrange on top of lettuce platter

Make Dressing:

Wisk together:

yogart, honey,mustard,nutmeg,mint,oj juice and drizzle on top of salad.

Too easy and so yummy!

Secret: Buy fresh wholesome ingredients  in season.

What you will need:

2C Flour

2C Oatmeal

1 tsp. Soda

1 tsp. Salt

1C Butter

3/4C White Sugar

3/4C Brown Sugar

2 Eggs

1.5 tsp. Vanilla

1C Raisins

1C Coconut

How to make it happen:

Blend butter, sugar, eggs, vanilla until smooth. Add flour, oats, soda, salt and beat until well combined.

Hand mix raisins and coconut.

Roll into balls and bake 10-12 min @ 375 degrees

What you will need:

1 8 oz round of brie

2 Cups chopped Wild Mushrooms

4 cloves of Garlic

1 finely chopped green onion

Springs of Thyme

Salt and Pepper

1 Tbsp butter

2 Tbsp Cider Vinegar

Cedar Plank

French Baguette Bread

How to make it happen:

Preheat BBQ to 350F

Soak cedar plank for no less than 1 hour

Place brie on plank

In a separate pan, sauté all other ingredients

Spoon mixture on top of brie

Bake in oven for 15-18 mins Serve on Plank

Serve with warm bread & crackers

Buy a fabulous bottle of wine to go along with this simple, yet decadent Appy!

Suzie’s Secret: Keep rind on brie.

3  balls of dough = 3 large Pizza…Did anyone say….Pizza Party!!

What you will need:

1 1/2 cups warm water, plus extra as needed

1 (1/4-ounce) packet active dry yeast

5 cups all-purpose flour, plus extra as needed

1 1/2 teaspoons fine sea salt

Olive oil, for drizzling

How to make it happen:

Put the water in a small bowl. Add the yeast and a pinch of white sugar and stir until dissolved.

In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Your hands will be sticky… Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours. Punch down and let it rise again.

Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Can keep in refrigerate for 1 week.

Cook Pizza at 400 degrees for 20 min or until crust is crispy.

Secret: The more the oil the crispier the crust.

Here is a recipe from a good friend Claire.

What you will need:

4 Egg Whites

1 1/4 C White Sugar

1 Tsp. Vanilla

1 Tsp. Lemon juice

2 Tsp. Corn Starch

Whipping Cream & Fruit to decorate! Yum

How to do it:

Pre heat oven to 300 degrees, line baking sheet with parchment

In a large bowl, beat egg whites until stiff, but not dry.

Add sugar 1 Tbsp. at a time, beating after each. Beat until thick and glossy.

Gently fold in Vanilla, lemon juice and cornstarch mixture.

Spoon pavlova on to paper approx 1- 9 inch circle or several 2-3 inch circles, build outside edge slightly up.

Bake for 1 hour then cool on rack

Decorate with whip cream, fruit and chocolate.

What you will need:

Mushroom that preserve well in Butter: Morel, Chanterelle, Saffron Milk Cap, and Ceasar’s Mushrooms.

1 LBS Freshly picked or bought Mushrooms

3/4 C  Unsalted Butter

1/2 oz Fresh black or white Truffle peeled and chopped or 3 drops truffle oil (optional)

What to do:

Clean mushroom or dirt and infestation.

Trim, Slice and Chop Mushroom.

Add 1 Tbsp. Butter with  Mushrooms and soften over a gentle heat to reduce volume, then simmer in own juices for 2-3 minutes. (cool.)

Combine cooled mushrooms with oil (if using)  and the rest of the butter and spoon into parchment paper.

Roll into a tub shape twist closed at each end and label. Refigerate for a week or freeze for up to 8 weeks.

Wild Mushroom butter is delicious melted over simply cooked meat or fish, pasta or simply add to soup, sauces or gravies.

Secret: For more information about edible mushrooms in your area visit groups like www.fvmushroomclub.ca

What you will need:

2 fillets white fish (choice:halibut,sole,haddock)

Topping:

1 C fresh cilantro leaves

1 C fresh flat leaf parsley

1/3 C whole almonds

1 small fresh chili

2 garlic cloves – chopped

2 Tbps. fresh lime juice

1/2 C olive oil

sea salt and country pepper

In a food processor or blender combine the toppings and pulse to make a pesto.

On High, heat a cast-iron pan. Rub fish with a little oil, season with salt n pepper. Sear the serving side first for 2 min and flip, top with a generous amount of your pesto. Put in a 350 degree preheated oven for 6-8 min.  

Great on a green salad with diced tomato, olives, sweet bell pepper.

What you will need:

Wild Greens washed and dried

thinly sliced red onion

Juice tomatoes on the vine

Asparagus wrapped in prosciutto ham and cream cheese

How to build the salad:

Wash and pat dry your lettuce and arrange on individual plates. Slice tomato and onion and place on the side of plate. Spread cream cheese on prosciutto ham and add one quick blanched asparagus spear and wrap. Broil the asparagus until the ham becomes crispy (5-7 min on 400 degrees) and serve 2-3 per plate on top of salad.

Dressing: Using your favorite Italian dressing or make something from scratch with olive oil, vinegar, mustard,oregano,salt,pepper.

Secret: Steam or blanche your asparagus for 3-4 min until bright green. Run under cold water to chill and stop cooking process.

This recipe is way to easy and the results are amazing!

From the Pantry:

¾ C Buttermilk  orYogurt or Sour Cream

1 Egg

2 ¾ C Flour

4 tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

½ C Frozen Butter

1C Raisins or dried Cranberries

Fresh lemon or orange zest

½ C Sugar

 Method:

Beat butter milk & egg in small bowl. Large bowl combine flour,powder,soda,salt. Grate in frozen butter. Combine fruit and sugar. Toss lightly with fingers.

Add butter milk mixture until dough forms using your hands to toss. Pat out 1” thickness on a floured surface and cut in shapes.

Bake on parchment paper 15-20 min @ 375 degrees. While still warm you can brush with butter and sprinkle with icing sugar.

Secret: Keep the butter frozen, work fast and don’t let your hands warm up the dough.

Rub:

1/2 pack cherry jello

2 Tbsp. Freshly ground Cummin

1Tbsp. Garama Masala

1Tbsp Course Salt

2Tbsp Country Pepper

1 Tbsp Dry chillis

2 Tbsp Brown Sugar

Method:

Blend Rub together and place on meat. Put Ribs on foil, meat side down and cover.

Bake at 350 degress for 2.5 hours.

If you like dryer Ribs unwrap from foil and put on baking sheet in oven for another 30-40 min.

Secret # Braise Ribs so that the meat cooks in its own juices