Farley Mowet

There is some sanity in the world and it isn't in Toronto....

Farley Mowet

Looks like the "ring of fire" development is in or around an Indian Reservation. The Provincial Government has to build roads and probably even a railway. It is obvious that the Liberal Government is really going to take it easy when developing this area, when it comes to even taking Ore out of the ground.

The only thing our Liberal Leader has done go to Vale when they made some kind of expansion in Sudbury, that has nothing to do with the "Ring Of Fire". The Liberal Government is saying to us here that Vale is doing enough in the north. The Ore in the "Ring of Fire" is staying in the ground.

Instead we are going to have nutritional labels on the restaurant menus, when we go eat out.....

Search This Blog


Saturday, October 22, 2016

Mark Miller S Cabernet Tamales With Beef And Pepper

Recipe for Mark Miller's Cabernet Tamales with Beef and Black Pepper. The complex, satisfying flavors of the cabernet sauvignon wine and robust, peppered beef were made for each other. 

For the Braised Beef:
1 tablespoon olive oil
1 pound chuck steak, diced
salt and freshly ground black pepper
2 cups water
1 cup Cabernet Sauvignon wine, or more water
1 bay leaf
For the Sauce:
2 cups Cabernet Sauvignon wine
For the Tamales:
Fresh or Dried Corn Tamale Dough
6 large dried corn husks, soaked in warm water for 30 minutes
2 tablespoons coarsely cracked black pepper

1. Heat the olive oil in a sauté pan. Season steak with salt and pepper to taste and sear over medium-high heat while stirring, for about 5 minutes, until browned. Transfer to a casserole or oven proof dish, add the water, wine and bay leaf (add more water, if necessary, to cover the steak). Cover the casserole and braise in the oven for 2 hours, until the meat is perfectly tender. Remove from the oven, strain the meat and set aside.
2. While the beef is cooking, pour the wine into a saucepan and bring to a boil. Reduce liquid over high heat until 3/4 cup remains. Let cool.
3. Prepare the dough, substituting 1/2 cup of the reduced Cabernet for an equal amount water (reserve the remaining Reduced Cabernet).
4. Drain the corn husks and shake dry. Tear 16 thin strips (about 1/8 inch wide) from 2 of the husks and set aside for tying the tamales. Lay out the remaining 8 corn husks on a flat work surface. Take a 2 oz. (1/4 cup) portion of masa dough and, using a tortilla press or heavy pan, flatten to a thickness of about 1/4 inch. Place the masa dough inside each husk, leaving about 1 1/2 inches of exposed corn husk on each end and 3/4 inch at each side. Spread about 2 heaping tablespoons of the braised beef on top of the masa. Bring the sides of the cornhusk together, fording the dough; before securing the husk, press the cracked pepper on top of the dough so it adheres. Tuck on side of the husk under the other and roll up the tamale so the dough is completely enclosed inside the husk. Twist each end and tie with reserved strips of corn husk. Repeat for the remaining tamales.
5. Fill the bottom of a Steamer or saucepan fitted with a strainer or vegetable basket with 2-3 inches of water. Bring the water to boil and place tamales in the steamer. Cover tightly with a lid or foil. Steam tamales for 30-35 minutes over lightly boiling water, adding more boiling water as necessary. tamales are done when they feel firm to the touch but are not hard and the dough comes away easily from the husk.
6. Let rest at least 5 minutes before serving. Warm the reserved Cabernet. Place the tamales on serving plates and, with a knife, slice open the wrappers from end to end. Spoon or drizzle the warmed, Reduced Cabernet around the tamales.


Matzo Lox Eggs and Onions

Melissa Clark  
  Time 10 minutes 
 Yield 4 servings 
 15 ratings ****

One morning during Passover, when I was eating matzo brei but dreaming about bagels and lox, it hit me. If I added smoked salmon to the matzo brei, I’d end up with a heartier twist on another Jewish staple: lox, eggs and onions.
Featured in: Matzo Brei Teams Up With Lox And Eggs.

4 matzos
1 large red onion, halved lengthwise and thinly sliced
3 tablespoons unsalted butter or olive oil
½ teaspoon salt, plus a pinch
8 large eggs
¼ teaspoon black pepper
4 ounces lox or smoked salmon, cut into 1/2-inch-wide strips [112 g]
2 tablespoons freshly chopped dill, more for garnish
 Honey, for serving
 Sour cream, for serving

Step 1
Put the matzos under a running faucet for about 15 seconds or until really wet. They should start to soften but not fall apart. Break them into rough 1 1/2-inch pieces.
Step 2
Scatter the onion in a large dry skillet over high heat. Cook for 1 to 2 minutes until it turns dark golden brown on one side, then stir in the butter and a pinch of salt and cook until golden all over and dark brown in spots, about 3 to 5 minutes. If the butter starts to become too brown, lower the heat.
Step 3
While the onion is frying, whisk the eggs in a medium bowl with 1/2 teaspoon salt and the pepper. Stir in the matzo pieces and let them soak.
Step 4
Reduce the heat under the skillet to medium-low and add matzo-egg mixture to the onion. Cook, stirring, as you would with scrambled eggs. When the eggs are two-thirds of the way cooked, stir in the smoked salmon and dill. Serve immediately with a pool of honey and dollop of sour cream on the side.

Nutritional analysis per serving (4 servings)
394 calories; 21 grams fat; 4 grams saturated fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 20 grams protein; 378 milligrams cholesterol; 1073 milligrams sodium


Friday, October 21, 2016

Mandarin Vodka Martini

Cocktail recipe for a Mandarin Vodka Martini. The folks at Los Angeles' Windows Restaurant gave us this fabulous orange flavored martini recipe.

1/2 ounces of Orange Absolut Vodka
splash of Cointreau
splash of cranberry juice
splash of Rose's Lime Juice

1.Shake all ingredients over ice and strain into a chilled martini glass.


Mark Bittman's Basic Pizza Dough

  Mark Bittman  
 Yield 2 pies, 4 to 6 servings 
56 ratings *****
Featured in: For Chefs At Home, A Pie Above The Rest.

3 cups all-purpose or bread flour, or more as needed, plus more for kneading
2 teaspoons instant yeast
2 teaspoons salt, plus more for sprinkling
2 tablespoons olive oil, plus more as necessary
 Rosemary, optional.

Step 1
Put the 3 cups flour, yeast, 2 teaspoons salt and 2 tablespoons of the olive oil in a food processor. Turn the machine on and add 1 cup water through the feed tube. Process until the mixture forms a slightly sticky ball, about 30 seconds. If the mixture is too dry, add more water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If the mixture refuses to come together, add more flour 1 tablespoon at a time and process until it does.
Step 2
Rub a little olive oil or sprinkle a little flour onto your hands and shape the dough into a ball; wrap in plastic. Let rest at room temperature until the dough doubles in size, 1 to 2 hours. Or, if time is tight, let it rest at least 20 minutes before proceeding. Or refrigerate for several hours, deflating if necessary if it threatens to burst the plastic. (Or divide in half, wrap each ball in plastic, slip into a plastic bag and freeze.) Let it return to room temperature before proceeding.
Step 3
Reshape the dough into a ball and cut in half, forming 2 balls. (From here on, use olive oil if you're cooking on baking sheets, flour if on a pizza stone.) Put them on a lightly floured surface (a pizza peel is ideal), sprinkle with flour and cover with plastic wrap; or brush then with a bit of oil and place on a lightly oiled sheet. Let rest for about 20 minutes, while you heat the oven to 500 degrees.
Step 4
Press a dough ball into a 1/2-inch-thick flat round, adding flour or oil to the work surface as necessary. Press or roll the dough until it's as thin as you can make it; let it rest a bit if it becomes too elastic. (Patience is your friend here.) You can do two baking sheets at once, or one after another, as you'll have to if using a peel. If doing the latter, slide the dough from the peel onto the stone.
Step 5
Sprinkle the pizzas with olive oil (just a little), salt and rosemary. Bake for at least 10 minutes, perhaps rotating once, until the crust is crisp. Serve hot, warm or at room temperature.

Adapted from "How to Cook Everything: The Basics"

Nutritional analysis per serving (4 servings)
437 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 75 grams carbohydrates; 3 grams dietary fiber; 13 grams protein; 574 milligrams sodium


Thursday, October 20, 2016

Low Carb Deep Dish Pizza Quiche

Recipe for Donald's Low Carb Deep-Dish Pizza Quiche. You can use any pizza toppings that you prefer. We suggest mushrooms and sausage.

4 ounces cream cheese, at room temperature
4 large eggs
1/3 cup whipping cream
1/4 cup freshly grated Parmesan cheese
1 tablespoon minced fresh chives
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1 cup shredded Asiago cheese
2 cups shredded full-fat mozzarella cheese
1/2 cup tomato sauce
2 cups sliced mushrooms, sauteed
2 Italian sausages, casing removed, crumbled, and cooked

1. In a food processor, blend together the cream cheese and eggs until smooth. Add the cream, Parmesan, chives, garlic, and oregano. blend until smooth.
2. Scatter the Asiago and 1 cup of the mozzarella in the prepared baking dish. Pour the egg mixture over the cheese. Bake for 30 minutes.
3. Spread with the tomato sauce. Scatter the mushrooms and sausage over the top. Cover with the remaining 1 cup mozzarella.
4. Turn on the broiler and broil about 6 inches from the heat until brown and bubbly. Let sit for 5 minutes or so before cutting.

Per serving: Effective carbohydrates: 3.5 g; Carbohydrates: 4 g; Fiber: 0.5 g; Protein: 16.3 g; Fat: 25g; Calories: 305


Lowcountry Pickled Coleslaw

Kim Severson  
 Yield 8 servings 
53 ratings ****

Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.

Featured in: Summer Seafood Boils Take On Local Flavor.

For the slaw:
5 cups chopped green cabbage (½-inch pieces)
2 cups chopped purple cabbage (½-inch pieces)
½ heaping cup chopped Vidalia or other sweet onion
½ cup finely diced carrot
½ cup finely diced red bell or other sweet pepper

For the dressing:
1 large clove garlic
½ tablespoon salt, more to taste
1 tablespoon minced ginger
? cup rice wine vinegar
½ cup olive oil

For serving:
 Juice of 1 freshly squeezed lime
 Salt and freshly ground pepper

Step 1
Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
Step 2
Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
Step 3
Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.

Adapted from Ben Moïse

Lesley  2 months ago  
You may need to wait until the dressing is completely cooled before adding. My first attempt at this recipe resulted in a soggy slaw. I may reduce the amount of water in the dressing when I try this again. The ginger was a nice twist to my usual slaw recipes.

Nutritional analysis per serving (8 servings)
149 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 453 milligrams sodium


Wednesday, October 19, 2016

Louisiana Brown Jasmine Rice and Shrimp Risotto

Christine Muhlke  
  Time 1 hour 30 minutes 
 Yield Serves 6 
  Featured in: Louisiana Brown Jasmine Rice And Shrimp Risotto.

6 tablespoons butter
1 ½ cups Cajun Grain brown jasmine rice (see note)
¼ teaspoon freshly ground black pepper
3 ½ cups chicken stock
2 medium onions, diced
2 cloves garlic, minced
1 jalapeño, minced
1 acorn squash, peeled and cut into ½-inch pieces
2 pounds large shrimp, peeled and deveined
¼ cup scallions, thinly sliced
¼ cup parsley, chopped
 freshly ground black pepper to taste

Step 1
Heat a medium saucepan over medium heat. Melt 2 tablespoons butter. Sauté the rice and black pepper until rice is well coated and nutty smelling, about 3 minutes. Add 2½ cups stock and bring to a boil. Reduce heat to low, cover tightly and simmer for 20 minutes. Stir and quickly re-cover. Continue simmering for another 20 minutes. Stir again. Turn off the heat and replace the lid. Set aside to continue steaming off the heat while preparing the rest of the dish.
Step 2
Heat a large sauté pan (at least 5 quarts) over medium heat. Melt 4 tablespoons butter. Sauté the onions, garlic, jalapeño and squash until soft, 10 to 15 minutes. Add the shrimp and cook until pink, about 5 minutes. Add 1 cup stock and the cooked rice and stir well to combine. Bring to a simmer and heat thoroughly while stirring, about 5 minutes. Stir in the scallions and parsley. Season to taste with salt and freshly ground black pepper. Serve immediately.

Cajun Grain rice can be ordered at (337) 207-0966, or at cajungrainrice.com. Brown jasmine rice is also available at most health-food stores.

Adapted from Ryan Prewitt at Herbsaint in New Orleans

Nutritional analysis per serving (6 servings)
500 calories; 14 grams fat; 8 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 38 grams protein; 278 milligrams cholesterol; 720 milligrams sodium