December 15, 2008
This is my favorite Burger. The Bison has a very unique flavor and it is extra lean. Combined with the Ciabatta roll and the smoky sauce, very tasty - try for yourself!
- 3 Pure Bison Patties a 170g (from Grande Prairie Bison Co - available at Price Smart Food or Whole Foods Market in freezer section)
- 2 Ciabatta rolls or Ciabatta bread
- 3 slices of gouda cheese
- 1 roma tomato cut in slices
- 3-4 slices of ‚hot & zesty pickles’ from Presidents Choice
- your favorite store-bought Thousand Island Dressing
- a few spritzer of Colgin Liquid Smoke ‚Natural Hickory’ (available at Safeway)
- mesclun greens
In a small bowl, mix together thousand island dressing and a few spritzer of liquid smoke to your liking, you really should taste the smoke. Prepare bison patties according to instructions. Put slices of cheese onto bison patties and let melt. Cut the ciabatta rolls or bread nearly the same size as the patties, cut in half, put in toaster and toast for a few minutes.
To assemble the burger: set toasted Ciabatta on plate, put bison on top, add a few slices of pickles and tomato, add the smoky thousand island dressing and put a few greens on top, maybe a little more dressing.
Enjoy!
If you don’t have Bison use Beef patties instead 
December 14, 2008
This is my version of the french Ragout Fin. It is an elegant appetizer or main course.
- 3 chicken breasts
- 400g brown crimini mushrooms
- 1 ½ heaping tablespoons salt-free margarine
- 1 ½ heaping tablespoons all purpose flour
- 250ml milk (or more)
- salt, pepper, freshly grated nutmeg
- fresh lemon juice
- Worcestershire sauce (Lea & Perrins)
- 5 store-bought Puff Pastry Shells (Vol-au-vent)/ from Tenderflake - check your supermarket’s freezer section
Season the chicken breasts with salt and pepper on both sides. Heat a skillet, add 1-2 tablespoons vegetable oil and sear the chicken on both sides until its done and has a nice brown crust. Cut it in bite-size pieces. In the same pan add more vegetable oil, add the mushrooms (cleaned, cut in wedges) and cook over medium heat a few minutes, season with salt and pepper, set aside.
To make a roux: in a smaller saucepan, melt 1 ½ heaping tablespoons margarine, add 1 ½ heaping tablespoons flour and cook for 1 minute over low heat, stirring with a whisk. Remove from heat and pour cold milk into the butter-flour mixture, whisk together and cook over medium heat, stirring constantly until thickend. Add more milk, if its too thick. Season heavily with salt and pepper, freshly ground nutmeg. Add lots of lemon juice to taste, add a few spritzer of the Worcestershire sauce. Add the chicken-cubes and mushrooms and let heat through, adjust seasoning.
Follow baking instructions for puff pastry shells.
To assemble ragout fin set puff pastry shells on plate, fill with the chicken-mushroom-sauce, put top on pastry shell and serve.
Enjoy!
December 13, 2008
This is my all-time favorite summer salad. You can make in advance and nothing goes bad.
It depends on the size of your bowl how much you need. Make sure every ingredient covers the whole surface. This is the amount for the salad in a glass Pyrex form (20×17x7 cm).
From bottom to top:
- One can (398 ml) yellow cut wax beans
- Five to six sliced hard-boiled eggs
- One can (341 ml) corn
- Six slices (200 g) ham (Black Forest Ham) cut in small cubes
- One can (398 ml) pineapple, cut in small pieces
- Two to three apples (I like Braeburn) cut in small strips
Take a good amount (4 tablespoons) of miracle whip light, whisk together with 33% whipping cream, until you get a consistency you like, season with salt and pepper and cover the apples complete with the mixture (otherwise the apples are turning brown).
Prepare the salad 10-12 hours in advance and chill until needed.
Enjoy!
December 12, 2008
Gluehwein is a German/Austrian winter-holiday drink that most tourists know as an apres-ski drink. After you come in out of the snow, it is supposed to make you glow with warmth again!
Watch it: since you drink this wine warm, the alcohol goes to your head extra quick! Drink when you really stay in, and not have to go out into the cold again!
- 1 bottle (750 ml) red wine
- 1 cinnamon stick
- ½ orange, cut in slices
- freshly squeezed orange juice or orange juice concentrate, to taste
- 1 or 2 tea-eggs/tea-strainer (diameter ca. 4 cm) filled with Gluehweingewuerz (buy from store or make your own mix with: slivered almonds, orange peel, citrus peel, anis, staranis, fennel seeds, rosehips)
In a saucepan, combine red wine, orange juice, orange slices, cinnamon stick and Gluehweingewuerz. Heat until steaming, not boiling! Remove cinnamon stick, orange slices and Gluehweingewuerz.
Serve in hot mugs or heatproof glasses, or glasses that have been preheated in hot water (cold glasses will break), add sugar to taste.
Enjoy!
Don’t drink and drive…
December 11, 2008
- 300g Macaroni
- 4-5 slices Black Forest Ham (100-125g)
- 1 egg
- 200ml 33% whipping cream
- salt, pepper, nutmeg
- grated cheese (Kraft four cheeses)
- bread crumbs
- unsalted butter
Break Macaroni in half, add to salted boiling water and cook al dente. Drain and let cool.
Cut ham in half or in quarter (or smaller pieces). Take a buttered casserole or a glass pyrex form (ovenproof) and layer first macaroni, ham, macaroni, ham, macaroni. Whisk 1 egg, add 200ml whipping cream, season heavily with salt and pepper and fresh grated nutmeg. Pour egg-cream-mixture over the pasta, sprinkle with grated cheese. Sprinkle on top with breadcrumbs and some unsalted butter flakes.
(you may like a more leaner version: combine in a small bowl breadcrumbs and oil, mix together like a paste, sprinkle on top of cheese).
Bake in the oven for about 35-45 minutes at 190C, until you have a nice crust.
Enjoy!
