Ahhhh…another week upon us and the world of food just waiting to explore. All I have to do is make extra hours in the day. As that is not going to happen we have much simpler food planned for this week.

Pictures coming as soon as I have a chance to download some.

Last night was amazing beef ribs from Ashton Glen. Thanks to Dave for hooking us up as usual. The ribs were placed in the slowcooker (frozen) overnight with; a bottle of stout, 3 big garlic cloves chopped, 1/3 cup of hoisen sauce, 1/4 cup soy sauce, 3/4 cup brown sugar and 2 cups of beef stock. This is a variation on a recipe for ribs that I found in “Bones” by Jennifer McLaglan. A fantastic book for coooking meat “on the bone”. However, her other book “Fat” is EVEN better.

We had them after going to Octoberfest out at Beau’s in Vankleek Hill and what a treat they were since it was pretty chilly outside and we all had some runny noses. Octoberfest was fantastic-made especially so when we had sausages from “The Piggy Market”. I can’t wait to vist this “local and artisan deli”. The guy was a doll and the sausages were FABULOUS! thepiggymarket.com

This week’s major treat is a double batch of pumpkin sweet rolls that I’ve given the reicpe for previously. I made them Saturday and got to taste test them while watching “Gosford Park” with my great neighbour and father-in-law. I doubled the batch and they were even better than before.

For breakfasts this week we’re having waffles. This is a variation on a recipe that I got out of a Rachel Ray magazine awhile ago.

You just mix in a bowl; 1 grated potato (moisture squeezed out), 1/2 cup grated cheese, 1/2 cup chopped meat or sausage (I had cooked ham this time), 2 eggs, 2 cups milk, 2 cups flour, 1 T. baking powder, salt and pepper.

These waffles freeze really well (as if you’ll have enough to freeze), make a really nice quick dinner or are a very portable breakfast.

The rest of the menu this week will include;

Three Cup Chicken

Serves 4

1/2 cup sesame oil, divided in half
1 whole 2 to 2 1/2 pound chicken, chopped to bite-sized pieces
10 cloves garlic, chopped
10 pieces thinly sliced ginger
1/2 cup light soy sauce
1/2 cup white rice wine
2 tablespoons white sugar
2 cups fresh Thai or oriental basil

Heat 1/4 cup of the sesame oil in a large wok or clay pot. Stir-fry chicken pieces until lightly brown and crisp on the outside, about 2 to 3 minutes. Add garlic and ginger and stir-fry for another minute.

Pour in remaining 1/4 cup sesame oil, soy sauce, and rice wine. Reduce heat to medium-low, cover, and let simmer for 10 minutes.

After 10 minutes, stir in white sugar. Stir in Thai basil and simmer another 3 minutes. Remove from heat and serve with rice.

http://www.food.com/recipe/the-ultimate-chocolate-brownie-muffins-118140

Ingredients:Servings:
12 1212 Servings Size
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3/4 cup good quality baking cocoa
1 teaspoon baking powder (heaping)
3/4 cup butter or 3/4 cup margarine, melted
1/2 cup boiling water
1 tablespoon vanilla
1 1/4 cups sugar (or to taste)
2 eggs
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup mini chocolate chip
1/2 cup walnuts
Change Measurements: US | Metric

Directions:Prep Time: 15 mins
Total Time: 40 mins
1 Set oven to 350°F. 2 Line 12 muffin tins with paper liners. 3 In a medium bowl combine cocoa and baking powder; mix to combine. 4 Add in boiling water; mix well with a wooden spoon to combine. 5 Add in the melted butter and vanilla; mix well. 6 Add in the sugar, mix well with a wooden spoon. 7 Stir in eggs with a wooden spoon; mix until combined. 8 Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side). 9 Add/mix in mini chocolate chips or walnuts (or 1 cup of both!). 10 Using an ice cream scoop fill each of the muffin tins almost to the top. 11 Bake for 25-30 minutes or until muffins are done, don’t over bake! (might take a little longer, depending on how full the muffin tins are with the batter). 12 Cool, drizzle glaze over or frost with buttercream frosting.

I’ll also be making A LOT of pies at my school with the kids to help raise money for various projects our new Epicurean Club is wanting to do. I have another teacher that I’m working with but I haven’t asked if I can use his name in this blog yet so for now he’ll be nameless.

We’ll be making our own pumpkin puree from gorgeous local/organic pumpkins BUT I love the following recipe for the praline topping. I’ve made this pie for years now and everyone loves it-don’t bother with their pastry recipe (use the one I’ve listed previously) it produces tough dough. I originally found the recipe in an issue of “Cooking Light”.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521539

Yield: 8 servings (serving size: 1 wedge)

Ingredients
1 cup all-purpose flour, divided
3 1/2 tablespoons ice water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
Vegetable cooking spray
1 3/4 cups unsweetened canned pumpkin
1 cup 2% low-fat milk
1/2 cup firmly packed brown sugar
1 tablespoon all-purpose flour
3 tablespoons maple syrup
2 tablespoons bourbon
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 egg whites, lightly beaten
1 egg, lightly beaten
1/3 cup coarsely chopped pecans
1/4 cup firmly packed brown sugar
1 1/2 teaspoons dark corn syrup
1/2 teaspoon vanilla extract
Preparation
Combine 1/4 cup flour and ice water, stirring with a wire whisk until well-blended; set aside. Combine remaining 3/4 cup flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 11-inch circle, and chill for 10 minutes or until the plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray, and remove top sheet of plastic wrap. Fold edges under, and flute; prick bottom and sides of dough with a fork. Bake at 400° for 15 minutes; let cool on a wire rack.

Combine pumpkin and the next 13ingredients (pumpkin through egg) in a bowl, and stir well with a wire whisk. Pour into prepared crust; bake at 400° for 40 minutes.

Combine the pecans, 1/4 cup brown sugar, corn syrup, and 1/2 teaspoon of vanilla, and stir well. Sprinkle pecan mixture over pie, and bake an additional 15 minutes or until filling is set (shield the edges of piecrust with aluminum foil, if necessary). Let cool completely on a wire rack.

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