Canadian Dishes

Top food blogs

Saturday, 25 April 2015

Molasses Drop Cookies


Recipe by:  Joan Forshaw

Joan graciously shared her delicious cookie recipe with me and then she baked up a batch and brought them over. These cookies are so delicious and seem to be very easy to make. Joan originally is from Quebec and this recipe is typical of the region that she came from.  Joan and Ralph are good friends and neighbors of my Mom, Eileen from Nanaimo. 

Presented by:  Miriam Borys

1 cup molasses (Fancy Table Molasses)
1 cup w. sugar  (I use 1/2 cup)
1 cup shortening
2 eggs
Mix with electric beater

3 cups white flour
2 tsp. soda
1/2 tsp salt
1 to 2 tsp ground ginger (Joan always uses more ginger)

Mix well.  Dough will be sticky!
Drop by large teaspoons on greased cookie sheet.  Bake for 12-15 minutes at 350.
A soft dough & chewy cookie. Do not over bake or they will be crunchy.
Recipe makes about 60 cookies.

Joan and her husband Ralph



Tuesday, 24 March 2015

Deep Fried Turkey in Hemet, CA

Deep Fried Turkey on the Road  (please click here to go to my YouTube video of how to deep fry turkey)

Procedure by:  Jim Mutter, Jim Mitchell, Don, Len, and the rest of the boys who are now experts at deep frying a turkey.

16 lb. turkey
cleaned and dried with paper towel
inserted into 350F oil
takes approx. 40 minutes per bird
check internal temperature to be 165F to 170F
remove from oil
cover in foil and allow to rest for 20 minutes.

Carl's ccousin Jim Mitchell carving up one of the birds


Len (our host) carving as well

Jim Mutter 

Don carefully holding the bird out of the oil while Jim checks the internal temp with a probe thermometer

thanks to all the ladies behind the scenes making the delicious side dishes
At Len and Heather's at Golden Village Palms, Hemet







Sunday, 22 March 2015

Easy Tomato Sauce with Anchovy & Kalamata Olives

Recipe Title: Easy Tomato Sauce with Anchovy & Kalamata Olives 


By: Miriam Borys

Servings: 4

Ingredients:

2  lbs grape tomatoes (1 large basket)
6 garlic gloves - diced
1/2 tin (6) anchovies
1 tsp. anchovy oil (from the can of opened anchovies)
3 tbsp. olive oil
1 tsp. oregano
1/2 tsp. red pepper flakes or hot sauce
1kg pasta of choice. Today I am using a delicious Spinach and cheese ravioli as a treat for our guests Julie and Ken from Tsawwassen BC 

Rinse grape tomatoes well and drain. Process tomatoes in blender until finely chopped but not pureed. Pour chopped tomatoes into a mess strainer to drain and drain while you are prepping the rest of the meal occasionally pressing gently pressing down to remove most of the liquid. Keep the tomato liquid separate in a bowl and tomato pulp in strainer as you will be using both.
Heat your skillet and add oils. Dice up garland add to hot oil with oregano and anchovy fillets.
Cook on medium heat so  it doesn’t burn.
Add tomato water and continue to cook until the tomato water is reduced by half.
Add tomato pulp, olives and cracked pepper.
Continue to cook for 5 minutes. At this point you are able to stop the cooking if you are making this ahead of time. Store sauce in the fridge until needed.
Cook pasta to el dente in a large pot and drain off pasta reserving some of the pasta water.
Return tomato sauce to the store and bring it up to the boil.  Add 1 cup of pasta water and hot sauce. Cook for 3-4 minutes.
Pour over your favourite pasta.



Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com

 
tomato pulp after water removed


saute anchovy fillets and garlic...no need to dice up anchovies as they naturally fall apart when cooked.








Tuesday, 10 March 2015

2 Egg Omelette for 2 (I love it when someone else cooks!)


Recipe by: Carl Busby









Yield: 2 servings 

1 tsp. butter (to heat in fry pan)
1/4 cup onion - diced small
2 tbsp. zucchini - diced small
1 tbsp. green onions - diced small
2 mushrooms - sliced
2 tbsp. milk
2 eggs
3 tbsp. cheese of choice (grated)
1/4 cup guacamole or fresh avocado
salsa (optional but delicious)
salt and pepper to taste

Prep: 
Into a medium sized frying pan (use the size of pan that is the size you want your omelette to be) on the stove (medium heat) sauté diced onion, zucchini, mushrooms in butter. When onions are transparent (cooked) remove these ingredients and hold on a side plate.
Meanwhile whisk together eggs, milk, salt and pepper.
Add egg mixture to the heated pan that was used for the onions. Swirl the mixture so that it covers the entire bottom of the pan.
Allow to cook until the egg firms up but is still a  little raw on top (see photo).
To one half of the omelette add the 1/2 the grated cheese, the sautéed vegetables finishing with the last of the grated cheese (this will help seal the omelette). 
With a spatula, flip the vegetable half over onto the egg side.  Allow to cook until the egg is firm.
Remove from the pan and divide in half if you are sharing.

Serve hot on toast or not!

     

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com 

Thursday, 5 March 2015

Red Cabbage Tossed Salad with Strawberry Garlic Salad Dressing

Recipe By: Miriam Borys

Serves: 8+

1 small zucchini - diced
1/2 small head red cabbage - diced (approx. 2 cups)
2 carrots, crated
2 celery stalks - diced
1 cup daikon radish - diced
1/2 lb.     frozen peas (approx. 1 cup)
1/4 cup red onion (diced fine)
1/2 bunch fresh parsley (approx. 1 cup) 

If fresh peas are not available bring 3 cups of water to boil in a sauce pot. Add frozen peas and boil for 1 minute. Remove from the heat and drain away boiling water. Immediately cool peas in an ice bath or cold water so they don’t continue to cook.
Clean vegetables.
Dice zucchini,celery, daikon radish, red onion, and cabbage.
Clean parsley, remove stems. Chop fine.
In a large salad bowl add all diced vegetables. Add cooled peas  and refrigerate until service time.
This salad will last for 2 days in the fridge if you choose not to dress the salad.  Serve with the following salad dressing.

Strawberry Garlic Salad Dressing 

Ingredients:
4 large fresh strawberries
1 garlic clove
2 tbsp. red onion or shallot
1/4 cup olive oil
1/8 - 1/4  cup rice vinegar
hot sauce  - a few drops
1 juice of one orange
salt & pepper to taste
Clean strawberries and remove the stem.
Add all ingredients to a blender. 
Add 1/2 tsp. salt & ground pepper to taste. Blend until well mixed...if you wish the dressing to be thinner, add 1 -2 tbsp. water.

Store in the fridge until needed.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com











Monday, 2 March 2015

Pies in the Desert - Sour Cream Strawberry and Rhubarb & Apple Crumble

Making pies on holidays can be a little bit of a challenge but not impossible. A full bottle of wine improvised for a rolling pin...Carl carefully removed the label for me which made for cleaner rolling.
Please click here to go to the original pie recipe.


pastry made with self rising flour

sour cream filling


improvised rolling pin...