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1andonly @ Sat Mar 18, 2006 2:56 pm

Fiddlehead Omelette

Ingredients

¼ cup fiddleheads lightly cooked 50 mL
1 tsp. grated lemon zest 5mL
1 tbsp. butter 15 mL
3 large eggs 3
2 tbsp. water or milk 30 mL
2 tbsp. grated cheddar cheese 30 mL
pinch of salt and pepper
chopped parsley for garnish

Method

This is a great breakfast, brunch or luncheon dish that's a wonderful way to introduce someone to the great wild taste of this tender fern. Partially pre-cook the fiddleheads in lightly salted water if you wish or sauté them for a few minutes in butter before incorporating them into the omelette.
In a small non-stick frypan, melt butter over medium-high heat. When bubbling, add fiddleheads to the pan and let them heat through. Sprinkle with lemon zest. In a small glass bowl, crack eggs and lightly whisk them with water. Pour over fiddleheads. As the eggs set lift edges of omelette and let liquid egg flow underneath. Continue to do this all around the pan. Cover over and let cook for a minute or two. When eggs are firmer, sprinkle with cheddar cheese salt and pepper. Fold omelette in half and let rest over low heat for another minute. Carefully cut into two wedges, sprinkle with parsley and serve hot with toast. Serves two.

   



1andonly @ Sat Mar 18, 2006 2:58 pm

Fiddlehead Soup

Ingredients

4 Tbsp butter
1 lb fiddleheads, washed and drained
4½Tbsp flour
5 cups hot chicken stock
¼ cup light cream
Pinch of nutmeg
Juice of ¼ lemon
Few drops Tabasco sauce
Salt and pepper

Method

Melt butter in large saucepan. Add fiddleheads; season with salt and pepper. Cover and cook 3-4 hours.
Add flour; mix well and cook 1 minute. Add chicken stock and spices. Season to taste. Bring to boil and cook for 30 minutes over medium heat.
Pass soup through food mill. Incorporate cream and sprinkle with lemon juice. Serve.

   



1andonly @ Sat Mar 18, 2006 2:58 pm

Pickled Peppers and Green Tomatoes

Ingredients

Hot peppers, any variety is fine
whole Green tomatoes--quartered or whole (green cherry tomatoes are wonderful)
Vinegar
Water
Instructions

Pack peppers and green tomatoes in jars, quart or pint. The more peppers the hotter the tomatoes. (You might want to experiment here, even with the peppers whole, the tomatoes absorb a lot of the hot.) Mix vinegar and water, 3 parts vinegar to 1 part water. Bring vinegar mixture to a boil, pour into jars and seal. The jars will seal or you can process in a boiling water bath for the suggested time of any pickle recipe. If the jars don't seal or you just make one or two, just place them in the refrigerator. They will keep several months in the refrigerator, unsealed. Let them "ripen" for about two weeks before trying them. The longer they sit, the hotter they get.

   



1andonly @ Sat Mar 18, 2006 2:59 pm

Beef Stew & Herbed Dumplings

For stew

4 pounds boneless beef chuck, cut into 1-inch cubes
2 tablespoons peanut oil
4 thick-sliced bacon strips, chopped
3 cups finely chopped onions
3 garlic cloves, finely chopped
1 teaspoon dried thyme
1 bay leaf
5 1/2 cups canned beef broth
1 14 1/2-ounce can crushed tomatoes with added purée
6 medium carrots, peeled, cut diagonally into 1-inch pieces
3 medium rutabagas, peeled, cut into 3/4-inch pieces
For dumplings

2/3 cup whole milk
2 large eggs
3 tablespoons minced chives
2 tablespoons minced fresh Italian parsley
1 1/2 cups unbleached all purpose flour
4 teaspoons baking powder
§ teaspoon salt
3 tablespoons cornstarch
Make stew:

Position rack in center of oven; preheat to 325°F. Pat beef dry. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook beef until brown, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
Add bacon to same pot. Sauté until crisp, scraping up browned bits, about 5 minutes. Add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot. Add 5 cups canned beef broth and crushed tomatoes with purée. Cover and bring to simmer.
Transfer pot to oven. Bake until beef is just tender, stirring occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake until vegetables are crisp-tender, about 30 minutes. Uncover; bake until beef is very tender, about 25 minutes.
Meanwhile, prepare dumplings:

Whisk milk and eggs in medium bowl to blend. Stir in chives and parsley. Let stand at room temperature 30 minutes. Sift flour, baking powder and salt into large bowl. Add milk mixture. Stir just until blended.
Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl to blend. Bring stew to simmer over medium heat. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.
Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed and tester inserted into center of dumplings comes out clean, about 15 minutes. Serve stew with dumplings.
Serves 6

   



1andonly @ Sat Mar 18, 2006 3:04 pm

Goulash

1 1/4 pounds (500g) beef
1 1/4 pounds (500g) pork
1 large green bell pepper, chopped
1 large red bell pepper
1 1/4 pound (500g) onions, diced
4 T paprika powder
2 T curry powder
1 T garlic salt
1 T onion salt
1 T cayenne pepper
1 T celery salt
2 15 oz. cans crushed tomatoes (875ml)
2 T vegetable oil
2 T corn starch 3
T cold water
Cut the meat into 1 inch squares. Using a very large pot (important!), heat the oil. When the oil starts to smoke, add the meat. Cook the meat, stirring frequently until browned. Add onions and bell peppers. Stir in the spices. Add crushed tomatoes. Fill the tomato can with warm water and add this to the pot.
Reduce heat to medium and cook for about 45 minutes, stirring frequently. Mix the cornstarch and cold water together. Pour the mixture into the goulash to thicken it. (Sometimes the mixture is thick enough without the cornstarch mixture as the crushed tomatoes and the paprika do the trick).

   



1andonly @ Sat Mar 18, 2006 3:05 pm

Pate a la Rapure (Grated Pie)

1 Chicken 5-6 lb (stewing)
5 lb Potatoes
2 Onions; medium- chopped
1 Celery stalk-diced
1 Carrot; grated
1/4 ts Thyme or 1 bay leaf
Salt & pepper
Cut chicken into individual pieces. Place in saucepan. Cover with cold water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is tender. Peel and grate potatoes over a bowl of cold water. When chicken is cooked squeeze 1 or 2 cups potatoes at a time in a piece of cotton till quite dry. Place in a saucepan. When potatoes are all squeezed dry add as much boiling broth from the chicken as needed to almost cover potatoes. Stir till thoroughly mixed. Salt lightly.
Simmer over low heat about 10 minutes. Grease generously a 8" square baking dish. Spread half potatoes in the bottom of the pan. Bone the hot chicken and spread over the potatoes, cover with the half of the potatoes. Mince one small onion very finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2 hour in 350F oven or till top is golden brown and crisp. Serve hot.


Serves 4-6

   



1andonly @ Sat Mar 18, 2006 3:06 pm

Beer Potato Soup



2 T butter
1 tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 T sugar
1 T chicken boullion
64 oz. chicken stock roux to thicken
4 cups cream
salt and pepper to taste
Sauté garlic in butter for 1 minute, add vegetables and saute for 3-5 minutes or until tender. Add potatoes and beer and bring to a boil. Mash potatoes against sides of pot. Add sugar, stock, boullion and salt and pepper. Add roux until thick. Add cream, stir and serve.

Serves 10 or more

   



1andonly @ Sat Mar 18, 2006 3:06 pm

Cold Climate Corn Chowder

Makes 4 skewers

6 slices of bacon, cut into 1" squares
6 medium potatoes, peeled and cubed
2 medium onions, peeled and diced
2 cans of creamed corn
1 can whole kernel corn, drained
1 tsp. salt pepper to taste
1 1/2 c. milk or half & half and milk
1 Tbsp. parsley
In heavy 3 qt. pan cook bacon until it is very well done. Add onions and saute until light brown. Add both kinds of corn, potatoes, salt and enough water to cover ingredients. Simmer covered for 25 minutes or until potatoes are cooked. Turn heat down to low and add milk. Heat until it begins to boil. Serve in large mugs topped off with a sprinkle of parsley and a pat of butter. Tastes even better the next day.

   



1andonly @ Sat Mar 18, 2006 3:07 pm

Cabbage Rolls

Ingredients

Cabbage leaves - 12-14
hamburger - 1 lb/1.5kg.
Cooked rice - 1 ½ Cup/375ml.
Onion (diced) - 1
Salt - 1½ tsp./7ml.
Pepper - ¼ tsp./2ml.
Tomato juice - 2 Cups/500ml.

Method

Boil leaves for 2-3 minutes. Remove from heat drain and cool. Saute onion. Combine meat, rice onion and seasoning mix well. Place filling in cabbage leaf and roll. Place in layers. Cover with tomato juice. Bake for 2 hours at 350 degrees.

   



1andonly @ Sat Mar 18, 2006 3:08 pm

Ham Casserole

Ingredients

¼ Cup salted pork, cut into small cubes
1 Onion, cut into small cubes
2 Green onions, cut into small pieces
4 potatoes peeled and thinly sliced
2 Cups diced cooked ham
2 Tbsp flour
2½ cups milk
¼ tsp thyme
Pinch nutmeg
Salt and pepper

Method

Preheat oven to 160 degrees C 325 degrees F. Cook salted pork in saucepan for 2 minutes. Add onions cook 3 minutes.
In casserole dish , place one potato layer and sprinkle with cooked onions and salted pork. Add ham. Repeat layers. Season well with salt and pepper. Sprinkle with spices.
Mix flour and milk. Pour mixture over ham; cover and cook in oven for 40 minutes. Then remove cover and continue to cook for 10 minutes. Serve.

   



1andonly @ Sat Mar 18, 2006 3:09 pm

Garlic Buttered Fiddleheads with Thyme

Ingredients

½ lb fiddleheads, washed and trimmed
2 tablespoons butter
1 large clove garlic, finely minced
½ teaspoon dried thyme or 1 teaspoon fresh chopped thyme
1 tablespoon malt or balsamic vinegar
Salt and pepper to taste

Method

Be sure to give them a good washing followed by a four minute boiling or about five minutes of steaming. Steaming is an especially good method as it best retains the color, texture and flavor of the hearty plant. Drain and set aside in a bowl.
Heat butter in a medium fry pan over medium-high heat. When butter starts to foam, add garlic. Saute gently while stirring for about a minute until fragrant. Add thyme and stir for another 30 seconds. Add fiddleheads and saute' for about three minutes, tossing and stirring occasionally until heated through. Sprinkle with vinegar and then season with salt and plenty of black pepper. Serve as a side dish.

   



1andonly @ Sat Mar 18, 2006 3:09 pm

Potted Shrimp

Ingredients

¼ lb unsalted butter
1 garlic clove, smashed and chopped
¾ lb raw shrimp peeled
1 small tin crab meat, well drained
Few drops lemon juice
Tobasco sauce
Paprika
Salt and pepper

Method

Melt butter in saucepan . Add garlic; cook 2 minutes over low heat. Add shrimp. Season well with pepper. DO NOT SALT. Cook 2 minutes mixing during process. Add crab meat and continue cooking for a minute. Place mixture in blender; puree. Season with lemon juice, Tabasco sauce and paprika. Mix well.
Refrigerate and let cool. Serve with toasted French bread or on crackers.

   



1andonly @ Sat Mar 18, 2006 3:10 pm

Acadian Stew - Chicken Fricot

Ingredients

1 4-5 lb. Chicken (2-3kg.)
1/2 lb. Salt Pork (250g.)
2 Large Onions, chopped
6 Large Potatoes, peeled and diced
2 medium Carrots, peeled and diced
2 Tbsp. Flour (30ml.)
3 Qts. Boiling Water (3 L.)
1 Tbsp. Salt (15ml.)
1 Tsp. Pepper (5ml.)
1 Tbsp. Summer Savory (15ml.)

Method


Cut the chicken into serving pieces. Score the salt pork into small squares and melt in a heated skillet. Fry chicken in salt pork fat untill golden brown, turning pieces frequently. Remove chicken pieces from skillet and saute onion for 1 min. Add the flour and Saut'e for an additional 1-2 minutes. Place chicken pieces and onion in large pot. Add water, potatoes, carrots, salt, pepper and summer savory. Bring to a boil. Reduce heat to simmer and cook for 1 hour or untill chicken is tender. Taste and adjust seasonings. Serves 8.

   



1andonly @ Sat Mar 18, 2006 3:11 pm

TOURTIERE (Ground Meat Pie)


Pastry for 9 inch double crust pie
1 Ib ground lean pork or 1/2 Ib pork and 1/2 Ib beef or veal
1/2 cup water
1 large onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp salt
1/2 tsp thyme
1/2 tsp sage
1/2 tsp dry mustard
1/4 tsp mace
1/8 tsp ground cloves
Pepper, to taste
2 medium potatoes
1 egg, beaten
Prepare your favourite pastry for 9 inch double crust pie. Combine water, onion, garlic and seasonings in large heavy bottomed sav with tight-fitting lid; bring to a boil. Cover; reduce heat to medium. Continue cooking for 25 minutes, stirring frequently and breaking meat with fork. Meanwhile, peel potatoes and cook in boiling, water until tender, about 20 minutes. Drain and mash with forl should measure about 1 cup. Preheat oven to 425°F. When meat has finished cooking there will be a little liquid in bottom of pan. Do not drain. Remove from heat. Stir in mashed potatoes. Turn meat and potato mixture into prepared shell. Cover with top crust. Trim and crimp edges to seal. Whisk the egg with 1 teaspoon water; brush lightly over top of crust. Slash crust in places to allow steam to escape. Bake in 425°F oven for 15 minues. Reduce heat to 375°F; continue to bake until the pastry is golden, about 20 minutes.

   



1andonly @ Sat Mar 18, 2006 3:15 pm

Hodgepodge


Preparation time: 15 - 20 mins
Cooking time: 20 - 30 mins
6 servings

6 cups of any combination of fresh vegetables, such as:
1 cup new baby carrots,scrubbed ( cut in 1-inch pieces)
1 - 2 cups small new potatoes
1 cup green beans or wax beans, trimmed (cut into 1-inch pieces)
1 cup broccoli
1 cup snap (snow) peas
1 cup new peas,shelled
1/4 lb, salt pork, diced
1 medium onion, coarsely chopped
1 cup whipping cream or sour cream
2 tbsp. butter
pepper to taste
1 tbsp. fresh parsley,chopped (1tsp. dried)
1. In a large saucepan, cook vegetables in approximately 2 cups of boiling water until tender. (Start with those requiring the longest cooking time and add the others so all will be tender at the same time. Do not overcook; vegetables should be bright in color)
2. Drain vegetables, reserving 1/4 cup of the liquid.
3. In skillet, fry salt pork pieces until crisp. Remove pork (scrunchions) and add onions to fat; sauté until tender and golden. Pour off most of the fat.
4. Add reserved liquid, cream, butter, and pork scraps. Place vegetables into heated serving dish. Pour cream and salt pork mixture over vegetables and sprinkle with parsley and pepper..
Served with a fresh fish or beef, this delicate-tasting dish was a pride of the farm.

   



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