Friday, September 22, 2006
Charred Tomato Coulis with Turkey Schnitzel in response to the fast food commercial)
(image: Turkey Schnitzel with tomato coulis and mustards)
For the Schnitzel:
1 Turkey Breast (I used a local free range turkey that I cut into parts and the breast was large enough for more than 5 portions)
1/2 cup milk
1/4 tsp grated nutmeg
1/4 tsp smoked paprika
Salt and pepper to taste
1 cup Panko bread crumbs *
1/4 cup finely milled cornmeal**
1/2 tbs butter
* Panko bread crumbs available at many Asian groceries
** In Winnipeg, organic finely milled cornmeal is available at Tall Grass Prairie Bakery
For the Charred Tomato Coulis:
2-3 medium tomatoes
2-3 cloves garlic, minced
1 tbs fresh basil, chopped
salt and pepper to taste
1 tbs olive oil
Charred Tomato Coulis: In a baking dish, bake whole tomatoes (without stems) at 350˚F until tomatoes begin to darken (up to one hour). Let cool. In a food processor or blender mix all ingredients until well blended into a loose paste. Set aside and chill.
Turkey Schnitzel: Cut Turkey breast into small fist size pieces (maybe a child’s fist size). On a cutting board, place turkey breast piece and cover with plastic wrap. With a food hammer or pounder, flatten Turkey breast piece until quite thin. Set each piece aside and then soak in an egg milk mixture. On a plate mix Panko bread crumbs, cornmeal, nutmeg, paprika and salt and pepper. Bread each Turkey piece well and place in a medium high heat pan with butter. Sauté Turkey schnitzel pieces until brown on both sides. Place on plate to rest and DRIZZLE the charred tomato coulis on plate to bring out the natural sweetness of the flavours. A variety of mustards also accent the turkey schnitzel nicely.
Thursday, September 14, 2006
"Tricken" Satay (name courtesey of Ian Feeleus)
(Image from Google Images)
1 pkg. vegetarian chicken strips*
2 tbs grated ginger
1/4 cup hot water
1/2 cup peanut butter (chunky or smooth)
2 tablespoons Soya Sauce
4 tablespoons rice vinegar
2 tablespoons sweet miso
2 tablespoons mirin or sake
1/4 tsp red pepper flakes (add more for spicier satay)
Mix ginger, water, peanut butter, soya sauce, vinegar, miso, mirin or sake and pepper flakes. Add vegetarian chicken strips. Let marinade in the refrigerator for at least one hour. Skewer and grill on the BBQ or sauté in a non-stick skillet. Enjoy as an appetizer, salad wrap or with rice or noodles.
* Traditional recipe for pork, chicken, or beef satay.
Tuesday, September 12, 2006
Hazelnut Frangelico Biscotti
Recipe By: Karen
Serving Size: 36
1 c butter softened
3/4 c sugar
4 tsps Frangelico
1 tsp vanilla extract
2 c +2tsp white flour unbleached
1 1/2 tsps baking powder
1/4 tsp salt
3/4 c ground hazelnuts
Preheat oven to 325ºF. Cream butter until fluffy and add sugar. Cream again until fluffy and add the eggs, beating well until mixture is smooth. Mix in Frangelico and vanilla. Combine flour, baking powder and salt in a bowl. Beat into butter mixture until just incorporated. Stir in hazelnuts.
Divide the dough into 3 equal pieces on a lightly floured board. Roll pieces into long cylinders about 1 - 1 1/2inches in diameter. Place on a baking sheet and flatten to rectangles. Bake until light brown, about 25 minutes.
Cool the rolls and slice diagonally to make 1/2 inch biscotti. Lower oven temperature to 300ºF, lay the slices on the baking sheet and bake for 10 minutes. Turn the slices over and bake until dry, about 10 minutes. Cool and store in an airtight container.
Lemon Zest/Almond, Grand Marnier Biscotti. Substitute zest of one lemon for hazelnuts and Grand Marnier for Frangelico.
Cranberry/Almond/Grand Marnier Biscotti. Substitute dried cranberries for hazelnuts and Grand Marnier for Frangelico.
Chocolate/Almond. Substitute hazelnuts for 1/4 cup toasted sliced almonds and 3/4 cup chocolate chips. Substitute Kalhua for Frangelico.