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Posts from the ‘Recipes’ Category

Oct 12

Tomatoes Stuffed with Creamed Spinach

1 T. unsalted butter
1 onion, chopped
1 T. flour
pinch grated nutmeg
3/4 heavy cream
1 package frozen chopped spinach, defrosted
1/4 c. grated Parmesan cheese
salt and pepper to tast
grated gruyère cheese
8-9 tomatoes

Preheat oven to 425ºF. Melt butter in heavy saucepan. Add the onions and cook until translucent, about 10 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add Parmesan cheese and season to taste. Using a melon-baller, hollow out some of each tomato to create room for spinach stuffing. Fill tomatoes and top with grated gruyère cheese. Bake for about 30 minutes or until heated through and lightly brown on top. Tomatoes can be filled, covered and refrigerated the day before serving.

Oct 2

Miniature Lemon Tarts with Berries

Thank you to Lesley Stowe for this pastry recipe. These miniature tarts are a perfect addition to a dessert buffet. Read more

Sep 26

Tarte Tatin

This classic dessert was first created in 1898, apparently by accident, at the Hotel Tatin in France. It is a favourite of my father’s and I like to make it for him for his birthday. Read more

Sep 21

Summit Blueberry Tart

This blueberry tart recipe precipitated the invitation for me to make home-style desserts for John Bishop in 1986. It was later featured in the menu that was served to Bill Clinton and Boris Yeltsin at the Vancouver Summit in April, 1993. Rumour has it that the blueberries were flown in on Airforce One since, at that time, fresh blueberries were not available year-round here in Vancouver. Read more

Sep 3

Guacamole with Crunchier Tortilla Chips

Corn tortillas can be turned into more a flavourful and crunchy accompaniment to guacamole with this method. A quick appetizer for a family gathering. Read more

Sep 1

Pecan Torte with Nectarine Ice Cream

These 2 recipes are from Chez Panisse Desserts by Lindsey Remolif Shere. Make the ice cream base early in the week and freeze it the day before, but make the pecan torte the day you are serving it. Read more

Sep 1

Sautéed Swiss Chard

2 bunches Swiss chard, cleaned, centre ribs removed
3 T. olive oil
1 package frozen pearl onions, thawed
salt and pepper, to taste

Heat a large sauté pan over high high. Tear the Swiss chard into large pieces. Add 3 T. oil to the pan and stir-fry the greens, adding thawed pearl onions and seasoning with salt and pepper, until the greens are tender.

Sep 1

Potato Purée

1 1/2 lbs. russet potatoes
1 1/2 lbs. Yukon Gold potatoes
3/4 c. whole milk
4 T. butter

Place potatoes, whole and unpeeled in a large pot. Add 2 T. salt and fill the pot with cold water. Bring to a boil over high heat, turn down the heat to low and simmer about 45 minutes, until tender. When potatoes are cooked through, drain them and set them aside to cool for 10 minutes or so, then peel. Heat the milk and butter in a small saucepan or in the microwave. When potatoes have cooled, pass them through a food mill, potato ricer or mash them and put back into the large pot. Slowly add the heated milk and butter, stirring constantly. Season with salt to taste. Potato purée can be placed in a microwavable dish, covered and refrigerated overnight and heated again just before serving.

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