Category Results

Best…Risotto…Ever!

Had some of my foodie peeps over for dinner a while back, and for one of the courses I threw a little shitaki mushroom risotto together for them. Okay, I didn’t exactly throw it together, I’d been planning on…

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Posted by: on Friday, March 31st, 2006
Categories: Guidance | Tags: , , , , , , | No Comments »

Always poke yer eggplant

I relearned this lesson the other day, and would save you all from the explosion that results when you don’t. The misery of the cleanup far outweighed the convenience of the blast that completely removed the skin…

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Posted by: on Tuesday, March 21st, 2006
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Alessandro’s Pasta alla Carbonara

I normally use spaghetti or linguine, get the thicker kind, not the fine ones. For 8 adults I would be safe and use 1Kg of linguine. Make sure you have a big pot to boil the water into. As a rule when cooking pasta, fill…

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Posted by: on Wednesday, September 28th, 2005
Categories: Guidance | Tags: , , , , | 4 Comments »

Alessandro’s Lasagna

Ok, this is a classic….and this is how lasagne are made in Bologna (where they originally come from). Ingredients (for 8): 600 g of lean ground beef 140 g of parmigiano 1 glass dry white wine 500 g of canned plum…

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Posted by: on Wednesday, September 28th, 2005
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Groovy Guacamole

Ingredients: 2 avocados – peeled/seeded ¼ small onion – grated 1 large ripe tomato – peeled 1 small scallion – finely chopped ½ green pepper – seeded/chopped ½ leek – chopped 1 clove garlic 1 bunch parsley…

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Posted by: on Monday, September 26th, 2005
Categories: Guidance | Tags: , , , , | 1 Comment »

Apple Tart

Dough 1 cup all-purpose flour 1/2 tsp salt 2 tbsp sugar 1/2 cup butter or margarine 1 tbsp white vinegar Filling 1 cup sugar 2 tbsp flour 1/2 tsp cinnamon 3 cups coarsely grated apples Icing sugar Sweetened whipped cream…

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Posted by: on Monday, September 26th, 2005
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Ben’s Mexican Delights

Sweet and Sour Plum Sauce A bold marinade designed to thrill those who taste it. A delightful alternative to the standard sauces. It can be used on multiple dishes giving them a Mexican touch. Serving suggestions: It is a…

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Posted by: on Monday, September 26th, 2005
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Bishops Asparagus Soup

Ingredients: 1 lb asparagus 2 tbsp butter 3 stalks celery 1 medium potato 1 sweet onion 4 cups chicken stock 1 cup whipping cream salt and pepper to taste Remove the bottom of the asparagus stalks (the tough part). Chop.…

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Posted by: on Monday, September 26th, 2005
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Cassava Fries

Boil the cassava whole in water and drain the water. Cut the pieces of cassava and fry. Make a salt and red chilly powder to sprinkle on the fries.

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Posted by: on Monday, September 26th, 2005
Categories: Guidance | Tags: , , , , | 1 Comment »

Kat’s Hot Artichoke Dip

Ingredients: 1 – 14oz (398mL) can artichoke hearts, drained & chopped 1 cup (125mL) freshly grated parmesan cheese 1 cup (250mL) mayonnaise 2 garlic cloves, minced or pressed dash of lemon juice. Combine and…

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Posted by: on Monday, September 26th, 2005
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Portobello Sarnie

Ingredients: 4 portobellos 2 fresh red chillis Handful of parsley Few branches of thyme 3 sun dried tomatoes Two cloves garlic Olive oil Preheat oven to 400. Cut stems off mushrooms and chop up finely. Chop everything…

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Posted by: on Monday, September 26th, 2005
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Vikram’s Marinated Lamb Popsicles with Fenugreek Cream Curry

This recipe is a signature dish at Vij’s, and he gladly shared it for my At Your Request feature of Pacific Palate. This dish will make 16 large size or 20 medium size popsicles. Ingredients: For the popsicles: 2-3…

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Posted by: on Monday, September 26th, 2005
Categories: Guidance | Tags: , , , , , , | 1 Comment »

Alessandro’s Besciamelle

I normally use it for Lasagne, and normally the doses are for 4 people, but I doubled them for you since you might have 8 people. Ingredients: 100 grams of butter 100 grams of flower 1 liter whole milk salt pepper nutmeg…

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Posted by: on Monday, September 26th, 2005
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Rabbit Stew

(Makes 4 to 6 servings) 2- 1-1/2 lb domestic rabbits (de-boned and cut into serving pieces) Marinade: 1/4 cup olive oil 2-tbsp brandy 1 white onion (diced) 2 cloves garlic (chopped) 1-tsp fennel seed (crushed) few strands…

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Posted by: on Monday, September 26th, 2005
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Kevin’s Northern Thai Curry

CURRY SAUCE: 1.5 tbsp dark miso paste 1.5 tbsp curry powder 1 can coconut milk CURRY PASTE: 5-7 peppercorns 2 cloves 1 clove garlic Piece of ginger (twice as much as the garlic) 1-2 dried chillies 1.5 tbsp lemongrass .5…

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Posted by: on Monday, September 26th, 2005
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