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.....

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Monday, January 16, 2017

Cheesy Veggie Nugget

serves 4 - 6   2+ hr

1 pound cooked, frozen broccoli florets (thawed)
1 pound cooked, frozen, chopped spinach (thawed and drained)
2 cups cooked, frozen diced potatoes (thawed)
1 large egg (beaten)
1 tablespoon all-purpose flour
2 teaspoons garlic powder
1 cup cheddar cheese (grated)
1/4 cup flat leaf parsley (chopped)
Kosher salt and black pepper (to taste)
1 cup Greek yogurt
1/2 lemon (juiced)
1 tablespoon flat leaf parsley (chopped)
1 tablespoon dill (chopped)
1 tablespoon chives (chopped)
Kosher salt and fresh cracked black pepper (to taste)

step-by-step directions
In the bowl of a food processor, add the broccoli, spinach, and potatoes and pulse to combine. Add egg, flour, garlic powder, cheddar cheese, parsley, season with salt and pepper, and pulse to combine. Spread the mixture onto a parchment-lined baking sheet. Place in refrigerator for 1-2 hours, until firm.
Prepare a second baking sheet with parchment paper.
Remove the baking sheet from the refrigerator. Using cookie cutters, such as hearts and stars shapes, punch out the vegetable mixture and place the shapes onto the prepared baking sheet. Cover with plastic wrap and place the veggie shapes in the freezer overnight or until ready for use.
Preheat oven to 450ºF. Bake the veggie nuggets for 10 minutes, flipping halfway through, until golden brown.
For the ranch dipping sauce: In a medium bowl, add the yogurt, lemon juice, parsley, dill, and chives. Mix to combine, season with salt and pepper. Serve with veggie shapes.


Cheesy Zucchini Stromboli

serves 12 prep time 45 - 60 min

4 tablespoons olive oil (divided)
2 zucchini (cut into quarters lengthwise, cut into 1/2-inch pieces)
2 red bell peppers (seeds removed, cut into 1/2-inch pieces)
2 cloves garlic (finely chopped)
1 teaspoon fresh oregano (finely chopped)
1 pinch red chili flakes (to taste)
1 recipe Mario's pizza dough (or 1 pound store-bought dough
1 jar store-bought tomato sauce
1 pound stracciatella (distributed evenly)
1/2 cup caciocavallo cheese (freshly grated)
Kosher salt and freshly ground black pepper (to taste)

step-by-step directions
Preheat oven to 450ºF. Brush a baking sheet with extra-virgin olive oil.
Place a large saute pan over medium-high heat. Add 3 tablespoons oil, zucchini, sweet bell peppers, garlic, oregano, chili flakes, salt and pepper. Saute until the vegetables are tender and translucent, about 5 minutes. Remove from heat and set aside to cool to room temperature.
On a lightly floured surface, roll pizza dough into a 10"x14"-inch rectangle. Using a ladle, spread 1/2 cup of marinara sauce in an even layer, leaving a 1-inch border. Top with an even layer of zucchini mixture, stracciatella and caciocavallo cheese. Starting at the long end closest to you, roll the stromboli into a log. Tuck under the sides of the dough to enclose. Transfer to prepared baking sheet. Brush top with 1 tablespoon olive oil. Bake for 25 minutes until golden brown. Remove and set aside to cool for 10 minutes before slicing and serving. Warm remaining tomato sauce and serve on the side. Garnish with more freshly grated caciocavallo cheese.
1. Stromboli is delicious cold too! Let chill, slice and bring in a cooler to the beach!
2. Substitute stracciatella with half fresh ricotta and mozzarella. Substitute caciocavallo with Parmesan cheese.


Sunday, January 15, 2017

Cheese Puffs with French Onion Dip

servings: 6 - 8 moderate 45 to 60 min

1 cup water
5 tablespoons butter (cubed)
1/2 teaspoon salt
1 cup all-purpose flour
6 large eggs
1 large egg (plus yolk for brushing)
2 teaspoons water (for brushing)
3/4 cup Gruyere cheese (grated)
2 tablespoons olive oil
1 tablespoon butter
2 yellow onions (peeled, diced)
1 tablespoon fresh thyme (leaves only)
1/4 teaspoon garlic powder
2 teaspoons Worcestershire sauce
12 ounces plain Greek yogurt
8 ounces whipped cream cheese
Kosher salt and freshly ground black pepper (to taste)

step-by-step directions
For the Cheese Puffs: Preheat oven to 400º F. Line two baking sheets with parchment or silicon baking sheet.
In a medium saucepan, combine water, butter and salt and bring to a simmer. Once butter has melted, whisk in flour, breaking up any lumps. Once the dough forms a ball and pulls away from the pan remove from heat to the bowl of a stand mixer.
With the stand mixer running, add eggs one at a time. Allow each egg to fully incorporate before adding the next. Dough will be glossy and thick. Remove dough to a piping bag.
If using parchment, lift the corners of the parchment and pipe a small amount of batter onto the baking sheet and press parchment back in place. This will prevent slipping during piping and baking.
Pipe 2-inch mounds onto the baking sheet, spacing about 1-2 inches apart. Whisk together the remaining egg and egg yolk with 2 tablespoons water. Brush the tops of each puff with egg wash then place in the oven. Bake for 20 minute or until puffed and golden on the outside.
Remove from oven and allow to cool completely.
For the French Onion Dip: To a large saute pan add olive oil and butter and heat over medium heat. Add onions, thyme, garlic powder, and Worcestershire sauce. Season with salt and pepper. Stir and cook for 5 minutes. Reduce heat to low and cook for 30 minutes, until onions are golden and caramelized. Remove from heat and set aside.
In a large bowl, add the Greek yogurt and cream cheese, and mix to combine. Add the cooled onion mixture and mix to combine. Remove mixture to a piping bag fitted with a pastry tip. Refrigerate until ready to use.
To Assemble: Preheat broiler.
When the cheese puffs are cooled completely, poke a hole with the pastry tip and squeeze 1 tablespoon of dip into the center and place on a baking sheet. Sprinkle the hole of the puff with Gruyere cheese and place under the broiler to melt, about 1 minute. Serve.
Tip: Puffs can be made a few days in advance and stored in an airtight container at room temperature. Return to oven for 5-10 minutes to crisp before using.


Cheesy Collards Quiche

1 1/4 cup milk
1 1/4 cup chicken stock
1 tablespoon butter (plus additional for greasing)
1 cup stone ground grits
1 clove garlic (peeled and minced)
2 teaspoons thyme (leaves only)
1 cup sharp cheddar cheese (grated)
2 large eggs (lightly beaten)
Kosher salt and freshly ground black pepper
1/2 cup cooked ham steak (diced)
2 tablespoons olive oil
1 small onion (peeled and finely diced)
2 cloves garlic (peeled and minced)
1/2 teaspoon 1/2 teaspoon red pepper flakes
2 1/2 cups collards (stems removed, cut 1-inch pieces)
1/2 cup chicken stock
8 large eggs
1 cup milk
1 cup sharp cheddar cheese (grated)
Kosher salt and freshly ground black pepper (to taste)

step-by-step directions
For the Grits Crust:
Preheat oven to 350ºF. Grease an 8-inch spring form pan with butter.
In a medium saucepan add milk, chicken stock and butter and bring to a simmer. Season with salt and pepper. Add grits, whisking to combine and bring to a boil. Reduce to a simmer and allow to cook until grits are soft and creamy, about 20 minutes, stirring throughout.
Once cooked, stir in cheese, garlic and thyme, allow to cool for 8-10 minutes. Add eggs and stir to combine. Pour grits into the greased pan and spread on the bottom in an even layer. Bake for 25 minutes until crust is lightly golden and set. Remove and allow to cool slightly.
For the Filling:
Increase oven temperature to 375ºF.
Sprinkle ham and cheddar cheese over the top of the slightly cooled crust.
Into a large saute pan add olive oil and heat over medium-high heat. Add onion and cook until almost translucent, about 4 minutes. Add garlic during the last minute of cooking. Add collards and cook until wilted, about 5-7 minutes. Add stock and red pepper flakes, bring to a simmer and cook until tender and most of the stock has evaporated, about 5-7 minutes. Season with salt and pepper. Remove from heat and allow to cool slightly.
Place collards on top of ham and cheese. In a large bowl add the eggs and milk and whisk to combine. Season with salt and pepper. Pour over the collards mixture. Bake for 50-60 minutes until eggs are just set. If necessary, cover the quiche with foil while cooking to avoid over browning. Remove from the oven, allow to cool slightly, slice and serve.

Tip: Use leftover grits to make the crust. Just reheat and allow to cool slightly before stirring in the eggs.


Saturday, January 14, 2017

Charred eggplant dip

Serves 6

The same way bell peppers char nicely on a grill, the skin on eggplant does, too; grilling makes the skin easy to remove. Don’t light a grill specially for this because you can also char the eggplant under a broiler or over a gas burner. This dip mixes the coarsely chopped flesh of the eggplant with garlic (try using a Microplane grater to chop the cloves), parsley, olive oil, vinegar, and crushed red pepper. If you do light the grill, place the eggplant over the hottest spot. Serve the spread at room temperature, accompanied by crackers, breadsticks, or a crusty loaf. It is also a good accompaniment for grilled meats or fish or spread on sandwich bread with a meaty filling.

2 large eggplants
2 cloves garlic, finely chopped
1 tablespoon chopped parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper
Salt and pepper, to taste
1. Light the grill or turn on the broiler. When the grill is hot, place the eggplant on the rack on the hottest spot and cook for 30 minutes or until tender. Or set the eggplant in a baking dish or cast iron skillet. Broil for 15 minutes, turning once, or until the eggplant is tender when pierced with a skewer.
2. Cool the eggplant for 10 minutes. Slice off stems and bottoms. With a small knife, scrape off charred skin.

3. Chop the eggplant pulp until it resembles a coarse puree. Transfer to a bowl.

4. Add the garlic, parsley, olive oil, vinegar, and crushed red pepper. Taste for seasoning, and add salt and black pepper.

© Copyright 2010 Globe Newspaper Company.


Charred Salmon Tacos

servings: 4 easy 30 to 45 mi

2 salmon filets (8-ounces each, skinless)
Kosher salt and freshly ground black pepper (to taste)
1/4 cup olive oil
1 1/2 pounds tomatillos (husked, rinsed, roughly chopped)
3 garlic cloves (peeled)
1 serrano chili (roughly chopped)
2 limes (juiced)
1/2 bunch cilantro (leaves and stems)
1 orange (zested and juiced)
1/2 English cucumber (half moons, thinly sliced)
4-5 red radishes (thinly sliced)
1/4 bunch cilantro (picked leaves)
1 lime (juice)
8 corn tortillas (charred)
Kosher salt and freshly ground black pepper (to taste)

step-by-step directions
Season salmon with salt and pepper, drizzle with olive oil.
Into a large cast iron skillet over medium high heat, add olive oil. Add the 2 salmon filets. Cook for 5-7 minutes on one side until charred. Once cooked, remove the salmon to a cutting board. Slice the salmon into 3-inch pieces.
For the Salsa Verde: Into the carafe of a blender, add the tomatillos, garlic cloves, serrano chili, the juice of 2 limes, cilantro, the zest and juice of an orange. Season with salt to taste. Blend until smooth.
For the Cucumber Radish Salad: In a medium bowl, add the cucumber, radish, cilantro, zest and juice of a lime. Season with salt and pepper. Toss to combine.
For the Tortillas: On a preheated griddle, add the corn tortillas and char on both sides, about 2-3 minutes.
To build a Taco: Into a charred tortilla, add a piece of salmon, a spoonful of salsa verde and top with cucumber radish salad.
Tip: Make extra salmon and have a salad for leftovers.


Friday, January 13, 2017

Carrot Mint Salad

15 to 30 min

6-8 extra large carrots (peeled, at least 2-inch diameter)
1 jalapeno (thinly sliced)
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons honey
1 lime (juiced)
1/4 cup fresh mint (leaves only, roughly chopped)
1/4 cup sliced almonds (toasted, roughly chopped)
Kosher salt and freshly ground black pepper (to taste)

step-by-step directions
Cut the top and bottom of the carrot off to form two flat surfaces. Set the spiralizer to the spaghetti noodle setting. Place carrot into the spiralizer and spin to create noodles. Cut noodles into 3-inch pieces. Grate carrots on a box grater if you do not own a spiralizer. Remove to a large bowl and add jalapenos.
In a small bowl add rice wine vinegar, sesame oil, honey and lime juice and whisk to combine. Drizzle over the carrot mixture, add mint and toss to combine. Season with salt and pepper.
Garnish with chopped almonds.

Tip: 1. The longer the salad sits the better the flavors that develop. Just add the almonds right before serving for an added crunch!
Tip: 2. Look for carrots with a 1-inch diameter when using a spiralizer to prevent the carrot from breaking.