18 — Wednesday, January 21, 1998 - North Shore News

north shore news

i? FOOD iven dining

Recipes to ent

achef in your kitchen

STAYING home during the dark days of January offers a fine opportunity to try out new recipes

or to alter old formulas.

This week, a harvest of interesting ideas from our kitchen to yours. I hope you will find them tasty and worth- while.

Carrots have been very plentiful this winter season. They are inexpensive and very convenient. Carrots from the United States are mechanical- ly harvested and graded for size and even shape. Purchasing them often reminds one how mechanized certain aspects of our food production and distribution system has become.

Creamed Carrot Soup 400 g peeled carrots 30 g double smoked bacon 50 g margarine or butter 2 Sarge garlic cloves crushed 50 mL dry white wine 500 mL chicken stock (or canned) 75 mL whipping cream (33%) Pping salt and ground white pepper to taste 2.5 mL (4 tsp) ground nut- meg 2 slices dark rye bread cut into small cubes

opped parsley for ish

Method: Select a ood heavy pot. Add margarine. Saute the bacon, onions, and the crushed garlic. Peel and cube the carrots.

Add to the bacon and onion mixture. Add the chick- en stock, wine and the nut- meg, Cover gently. Simmer until te carrots are just cooked. Cool. Place tie mass into a processor and process to a smooth consistency. Return to soup pot and bring toa simmer.

Add_ the whipping cream. Check for flavor. In a small fry pan toss the rye bread cubes until crisp. Serve this nice soup for 4 people garnished with the rye bread cubes and the chopped parsley. By che way, | portion has about 300 calo- ries.

Shepherd’s soup

600 g cubed lamb pieces 150 g medium diced onions 45 -aL canola oil 2 mL paprika salt and pepper to taste 1.5 litres water 200 g diced carrots cut into match sticks 300 g diced unpeeled red potatoes 200 g celery cut into match sticks 300 g frozen 50 mL chopped weed

Method: Select a suitable soup por with lid. Saute the onions in the oil until glossy — just starting to turn golden. This means that the sugar in the onion is beginning to

n peas resh dil!

2 : NEWS photo Terry Peters

CREAMED carrot soup, made with smoked bacon, garfic and white wine, is a deli- cious way to warm up during the dark days of January. At 300 calories per serv- ing, however, this isn’t the way to keep that New Years resolution.

caramelize, Ones it occurs the color and flavor of the dish will be altered. Now add the meat cubes. Brown for a few minutes, Add the paprika, salt and pepper to taste, Pour in the 1.5 liters of water and sim- mer until the meat is about 80% cooked. In the meantime, prepare the rést of the vegeta- bles.

Add the carrots and celery. In 5 riinutes add the potatass and just before service add the peas, Simmer 5 minutes. Cheek for flavor. Garnish with fresh dill, Hf vou present this as lunch item serve with warm french bread. Surves 4-6.

Jam Drops

These cookies are great for school lunch bags or afternoon tea.

80 g unsalted butter

80 mL granulated sugar

30 mL milk

5 mL vanilla concentrate 250 mL all-purpose flour

80 mL icing sugar

home made jam for the cen- tres

Method: Beat together the butter and the granulated sugar until light and creamy. Add the milk and vanilla. Whisk again some more. Sift in the four and the icing sugar. Work the mags into 2 soft cookie dough.

Do not over handle. One table spcon at a time, make small balls and press onto a non-stick cookie sheet. Preheat

oven to 375 F. Make a small dimple on the cookie. Drop in one-half teaspoon of jam. Bake in the oven tor 15 ninutes. Cool on racks.

Chicken Rouladen 2 whole chicken breasts, skinless, boneless 400 g or a little larger savoy cabbave 125 g ham julienne cut 3 cloves of garlic crushed 50 mL olive oil 10 mL peeled and crushed fresh ginger juice of one lemon 5 mL (% tsp.) ground cloves salt and pepper to taste 100 mL good dry white wine

Merhod: Peel off the leaves of the savey cabbage. Blanch for a couple of minutes in lighdy salted water. Drain, cool and spread out on a tray or platter. Cut the breasts in half (10 get four halves). Gently pound them with a meat tenderizer or a small cleaver. Place then on top of the spread out savoy cabbage leaves.

Mix together the garlic, ginger, cloves, and the ham. Spread this mixture evenly on the chicken breasts. Sprinkle on the lemon juice, add a litle additional salt to taste. Roll up the breasts with cabbage fayer on the outside. Tie with a thread or secure with a tooth pick.

Select a heavy skillet and gently fry the rouladens in the

oil wad just golden. Pour on the wine, caver and simmer for about ES minutes. Turn the rolls once or pwice to get even cooking all around.

If there were any shreds or picees of cabbage left, cut into thin pieces: and add at this tine. Cook a few more min- ties, Oirnee ready, serve with steam! rice or your favorite pasta. Decorate with cilantro or parsley sprigs. Serves 4.

Potato Balis with Almonds

800 » cooked, pecled, Russet potatoes 40 y butter or margarine salt to taste 50 g all-purpose flour 2 yolks of egys 2-3 mL. grated nutmeg, 80-100 g peeled almond sliv- ers 100 mL canola oil (for fry- ing)

Method: Whip the pora- toes with the butter. Add a fit- Ue salt if preterred, Stir in the flour and the yolks. Add the nutmeg. (For additional favor a linle orange or lemon zest may be added.) Form balls from the size of a small egg. Preheat a good skillet with the oll,

Roll the potato balls into the almond slivers. Press gen- tly.

Pantry the balls until gold- en. Drain on paper towels, Serve hot, with a roast or poultry.

14th and Lonsdale effective January 19,1998

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