Apr 11
adminRecipe
Here is a great recipe for a vegetarian moussaka. This would be delightful with a roast lamb and Greek salad for Easter dinner…well, there’s always next year!
1.Slice 3 medium eggplants 1/2 ” thick, salt lightly and bake on cookie sheet 350 degrees, 15 min. or til tender.
2. Mushroom Sauce Slice 2 pounds mushrooms. Saute in butter with 1 large chopped onion and garlic minced.
add – 6 oz. tomato paste
- 1/4 c. chopped parlsley
- salt, pepper
-1/4 c. red wine - Simmer until liquid is absorbed.
And last – Add 1/2 c. panko breadcrumbs, 1/2 c. grated Parmesan or chedder cheese, and 2 beaten eggs
3. White Sauce
1/4 c. butter melted in saucepagn, add equal flour, whisk into roux, and add 2 1/2 c. milk. Whisk over low heat til thick.
Beat in 2 egg yolks.
4. Butter large casserole. Cover bottom with eggplant slices, then half the mushroom sauce. Add remaining eggplant and cover with remaining mushroom sauce. Sprinkle on bread crumbs and extra grated cheese.
350 degree oven – bake 35 minutes, covered and 15 minutes uncovered.
Mar 29
adminRecipe
We had a version of this recipe in a Chinese restaurant on Molokai in Hawaii more than 20 years ago. We have approximated it ever since in our kitchen. Cutting the eggplant as I describe is not essential but give it a try. I tend not to cook from recipes and so please experiment with amounts of ingredients.
Take 3 or 4 Japanese eggplants (the long ones) and cut them lengthwise in quarters. Place a chopstick along side ea. lengthwise quarter and chop every cm. or two. The chopstick prevents the knife from severing the sections completely. Set aside.
Meanwhile, saute an onion and some garlic and then add a pound or so of hamburger (turkey burger works well, too) and brown. Mix some tomato paste (half a tin) with water (cup or two) and add to cooked meat mixture. Add soy sauce and oyster sauce and a shot of a hot sauce,too. Cook till it looks and smells good and is somewhat thickened. Taste and add salt, pepper, more soy sauce or ? Add more tomato mixture if it gets too dry. Lastly, lay the eggplant pieces carefully on top and cook til they are done. Serve on rice.
May 30
adminHornby Happenings, Recipe
The new RE/MAX office on Hornby was launched amid laughter, good food, and wine last week. Realtors, Wendy, James, Margaret, and Frances greeted clients and friends for the late afternoon soiree in their re-newed office which, by the way, looks very sophisticated and alluring with the addition of a small collection of art by Glen Rabena.
Drop by and visit us when you are down at the ferry landing or at the Thatch or the Credit Union.
Here are some of those promised recipes that folks enjoyed during the celebration.
Curried Lentil Dip
1 can lentils (540 ml. drained) or cooked lentils (I use canned for this recipe.)
1 red pepper, finely chopped
2 or 3 green onions, chopped
½ c dried currents
Dressing:
½ cup oil
4 T. vinegar (sushi style is good)
1 T. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. curry powder
1 tsp. cumin
½ tsp. cinnamon
Pinch of cloves
Salt and pepper to taste
Add dressing in the amount wanted. I use about ½ of the dressing for the amount above, or double the recipe and use it all. Make it early in the day for the flavours to meld.
Serve with chips called ‘scoops’ or for fancy put some on endive leaves.
Bacon, Cheddar, and Mushroom Squares
Crust:
1 cup flour
2 tsp. sugar
¼ cup butter
½ cup grated cheddar cheese
Filling:
2 Tbsp. olive oil
3 Tbsp. minced shallots
¾ lb. Fresh mushrooms
1 clove garlic, minced
1 tsp. finely chopped thyme
Salt and pepper
3 large eggs
¾ cup milk or creamo
6 slices cooked bacon, coarsely chopped
2 cups grated cheddar cheese
• Preheat oven to 350 degrees.
• Lightly grease an 8 inch square pan
• For crust, stir flour and sugar to combine. Cut in butter with fingers or a pastry cutter until coarse and crumbly. (Dough will appear dry). Stir in cheddar cheese and press into a prepared pan. Bake for 12 minutes and cool to room temp.
• For filling, keep oven at 350 degrees. In a large saucepan sauté shallots and mushrooms in oil over medium heat until liquid evaporates from mushrooms, about 6 minutes, then stir in garlic and thyme and season lightly with salt and pepper. Remove from heat to cool.
• Combine eggs and milk then add grated cheddar.
• Layer cooked crumbled bacon and mushroom mix onto crust.
• Pour milk mixture over all and bake for about 40 minutes or until top is
golden and an inserted knife comes out clean. Cool and cut into squares.
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Here’s to RE/MAX success!
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Mar 13
adminRecipe
I love that I can go to the Coop to mail a letter and come away with a terrific recipe. One of the lovely postmistresses was scurrying back to her post with a large bunch of parsley and she happened to mention she was going to make pesto. That sounded like a terrific idea considering it is March and there’s not a lot of basil about.
I enquired further and she responded,” Just put the parsley in the blender with all the usual suspects.” To me, that was a recipe, pure and simple. If you need further instruction, however, I will direct you to Robin’s recipe for Blender Basil & Almond Pesto from Forever Feasting, the 3rd Hornby Island Pre-School Cookbook. It’s a favourite of mine. Here is the adapted recipe:
Blender Basil & Almond Pesto
- 3 cups fresh basil (or parsley!)
- Juice of 1 ½ lemons
- 6 Tbsp. Parmesan (or add fresh on top)
- 2 large cloves garlic
- A handful almonds
- 1 cup olive oil (approximately)
ill blender 2/3 full with loosely packed basil (or parsley). Add Parmesan, lemon juice, almonds, and garlic. Slowly pour olive oil into the blender on low speed, stopping the blender intermittently to stir with a chopstick.
Enjoy the fresh taste of parsley on the last dark days of winter.
What to do with Parsley Pesto
Last night I cup up and sautéed some nice chorizo sausage from the Coop via Tannadice Farms in Dove Creek. I mixed this with Pesto and cooked linguine, I threw in some sun dried tomatoes and chopped artichokes hearts (small jar), then I garnished with parmesan since I hadn’t added any to the pesto. It was Yummy!
Mar 11
adminRecipe
Ingredients
- 1 head of cauliflower
- 2-3 cloves of garlic, peeled and coarsely minced
- Lemon juice (from 1/2 or a whole lemon)
- Olive oil
- Coarse salt and freshly ground black pepper
- Parmesan cheese
Method
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a largish oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with a little olive oil. Sprinkle with salt and pepper.
2 Cook uncovered, for 25-30 minutes, or until the top is lightly brown and cauliflower is tender. Remove from oven and sprinkle generously with Parmesan cheese.
Yum! Love the roasted garlic bits!
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