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Canadian Butter Tarts

October 18th, 2024 at 01:40 am » Comments (0)

Butter Tarts: This Gooey Dessert Has Captured the Heart of Canadians

Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. By Molly Allen Serious Eats Updated September 18, 2024

Notes: An excellent choice for Holiday Dessert or Sunday Snacks. Butter Tarts freeze well and so can be made ahead and then just defrosted “on the day”

Variation: Dust the crust with Pecan Flour before filling and add chopped Pecans to the filling.

https://www.seriouseats.com/butter-tart-recipe-8711439

Ingredients:
pie crust your own or store bought
white vinegar
unsalted butter
dark brown sugar
large eggs
vanilla extract
kosher salt
Variation:
Pecan Flour
Chopped Pecan Pieces







Deviled Eggs – Bakers Dozen

March 18th, 2024 at 01:49 am » Comments (0)

Inspired by 11 Ways with Deviled Eggs from the Betty Crocker Test Kitchens1
Whether you are “using up” Easter Eggs or starting fresh – Deviled eggs are fun to eat, addictive and frankly my tomato season lunch of choice is Deviled Eggs & Fresh Tomato bites.

Our personal favorites always start with basic recipe:
Ingredients:
6 Hard boiled eggs2
— Cooled to at least room temp before peeling…
— for safe handling and the shells slice cleaner when cold.
— with peels removed and sliced “long way” to make 12 halves.
— If you will not be filling shortly,
place on serving dish, cover and refrigerate
Mix In a medium bowl:
1/4 cup Mayonnaise3 (or make your own)
1/3 tsp Kosher Iodized Salt
1/2 tsp Horse Radish Powder (optional)
… or 1 tsp Fresh or Prepared Horse radish
1/3 tsp Mustard Powder
— or 1/2 tsp Prepared Mustard
— (we preferred Stone Ground other like Dijon)
1/4 tsp Garlic Granulated
— or 2/3 tsp Garlic Fresh, smashed to smooth pulp about 2-3 cloves
Classic Garnish: Smoked Paprika Powder sprinkled.
For Him: I add a few drops of hot sauce to the white half “shell” (not to be confused with the peels) before filling and on top.

In another small bowl, remove yolks from shells and mash with a fork until smooth
Combine Yolks to Mayo Mix and blend, or wisk or stir with fork until smooth and no streaks of either white or yellow

If needed, drizzle a bit of any neutral vegetable oil you enjoy to thin mixture to make it easier to add to shells Or Left over filling can be thinned with the oil of your choice and used over the fresh tomato or as a Salad Dressing.


Deviled and other uses of hard cooked eggs are an excellent candidate for “10-20-30 method.”4 Allowing one to cook the eggs, leave in the shell and then peel and use later. I usually do at least 18 eggs – 6 to devil now, then the remaining dozen for later. Hard cooked eggs will “keep” for a week or more in the refrigerator.

What works for me (because I get distracted) is pressure cook 5 minutes, natural release and then cold water bath – changing the water at least twice for best results.

  1. Betty’s 11 ways clkck to visit the Betty Crocker site for their recipes:
    1. Curried Deviled Eggs
    2. Bacon-Cheddar Deviled Eggs
    3. Blue Cheese Deviled Eggs
    4. Fresh Herb Deviled Eggs
    5. Taco Deviled Eggs
    6. Wasabi Deviled Eggs
    7. Chipotle Deviled Eggs
    8. Ham and Veggie Deviled Eggs
    9. Reuben Deviled Eggs
    10. Zesty Deviled Eggs
    11. Lighter Deviled Eggs
    ↩︎
  2. It was truly a friend raving about peeling hard cooked eggs made easy by using a electric pressure cooker that make me look again at the InstantPot but since at the time (2016) it did not have the added feature of the original Ninja Foodi’s of multiple lids.
    ↩︎
  3. Make Your Own Mayo ↩︎
  4. the 10-20-30 concept refers to things to all kinds of projects that you can do by spending a few minutes here and there – in this case – hard oil the eggs, then cool until ready to go further. ↩︎






Asian Food Hack: Orange Sauce

February 18th, 2024 at 15:00 pm » Comments (0)

Caveat Lechtor: As always I recommend you shop local for the best price. This post contains Affiliate links. Use of these links may pay a small commission to me. This does not affect the price you pay

DRAFT: When anything Soy is “not an option” Often enough for two, but can be doubled.
Best Flavor when it has a few hours for ingredients to “meld”
It is my preference to only make enough for one meal, but it does store in refrigerator for at least a week so you can increase volume and make ahead.

1.5 Tbl St. Dalfour Orange Marmalade Fruit Spread1
1.0 Tbl Maggi’s Seasoning (replaces Soy) 2
1 clove Garlic (no fresh on hand?
Sub: 1/2 tsp Spice World3 Squeezable Organic Minced Garlic
1/2 tsp Spice World Squeezable Minced Ginger
OPTIONAL –
1/2 tsp Honey (More sweetness for less “sugar”)
1 Tbl Fresh or 1 tsp Dried Atlantic Spice Orange Peel
—– Does intensify orange flavor, or, an additional tsp of marmalade will get you there too.

Mix all ingredients together with a wisk until completely incorporated

To Serve:
TRADITIONAL: Place in a bowl and toss the crsipy protein, serve over rice (Thai Jasmine using Orange Juice instead of Water is our fav or if you must Riced Cauliflower – won’t happen in our house except for ONE particular red head is visiting)

OPTIONAL DIP Water or Orange Juice .5 tsp at a time until a consistency you like for a dipping sauce.

Most of the time I get mine from Food Lion or Safeway via their delivery services. still a better price than Wal-Mart or Amazon “most of the time.

Again with emphasis – Neither Amazon or Wal-Mart offer the best prices for ANY of these ingredients.
Since, unopened the St Dalfour, Maggi’s and Spice World Squeezes have an excellent Pantry shelf life, I watch for sales and “stock up” as the budget allows. Of course, once opened into the refrigerator they go.







Pretzel Bao With Sweet Sesame-Hot Mustard Pork Recipe

February 8th, 2023 at 12:01 pm » Comments (0)

This recipe looks like it will be interesting as written and as a great way to use up leftover seasoned meat that is/was already fully cooked.


Pretzel Bao With Sweet Sesame-Hot Mustard Pork Recipe was included with a list of “Game Day” suggestions from Serious Eats

Most “store brand” Stone Ground or Dijon brown mustard – offered 12 oz squeeze bottles are pretty much the same. Either makes a good base for different condiment needs. (sandwich spread, dipping, glazing, etc)

Wheat’s Hot-n-Spicy Mustard Dip
3 Tbl Stone Ground Mustard
1 tsp Horse Radish POWDER
….. or 1 TBL Prepared Horse Radish
3 Tbl Water or other liquid to thin to dipping consistency
– Mix well and allow to sit at room temp for a few hours OR overnight in fridge
– Store, covered in refrigerator up to 3 weeks.

Although I will use most of their recipe for the ingredients and the technique, as of those with chronic arthritis, the dough for this recipe could easily be prepared using the dough cycle of your Bread Machine – Just remember to follow your machine’s recommendations for the order in which to add ingredients. My suggestion/rule of thumb for things like sourdough and in this case, the tangzhong is after other liquid

So far the only sub I will make is using a comparable amount of previously prepared shredded pork that needs to leave the freezer and used. It only slightly differs from the recipe in that it was modified to avoid certain ingredients which do not sit well with us. Just the first of what I suspect will be many experiments.







Wheat’s not quite authentic Gyro Meat

December 6th, 2021 at 19:27 pm » Comments (0)
Wheat’s not quite authentic Gyro Meat Recipe Gyro v.1 Gyro v.2
Serves if no sides – and depends on size of pita –3 or 43 or 4
lamb ground 1 lb1 lb
Beef 80/20½ lb
Garlic granual½ tsp1 tsp
onion granual1 tsp1 tsp
Tuscan Blend ** see note1 tbl1 Tbl
Pepper Black coarse ground½ tsp½ tsp
sea salt coarse or if table grind, use ½ amount½ tsp½ tsp
Lemon zest or peel *optional but worth including for more “greek” like taste1/8 tsp1/8 tsp
Paprika smoked1/8 tsp1/8 tsp
Panko or Maize – optional in fact I usually forget it¼ c
Gravy Mix – Brown -optional – enhanced meat flavor 1 Tbl

Meat Directions – This is an easy recipe to double or more “as written” – I recommend freezing uncooked extra for future meals in unsliced “logs” (just add a few extra minutes to baking or air fry time for fresher flavor.

  • Mix all dry ingredients thoroughly
  • Mix Dry into meat REALLY MASH – into an almost paste like texture.
  • Place in covered bowl and refrigerate at least 3 hours if time allows.*
  • Shape into approx 5 x 5 x 1 inch square (easiest when refrigerated but the world does not end if you don’t)
  • Cut into 1 in square “Logs” (like a square hot dog)

Optional, chill the logs before Bake/AirFry – if you have time, if not, not to worry it will be fine.
place on rack in shallow pan – chilling does make it easier to shape.

Either Bake at 350F – 30 mins Or AirFry 325 – 20 mins Check for Internal temp of 160F/72C
Allow to rest 5 mins before slicing.

* The world does not end if you do not have time to refrigerate and allow flavors to meld. It is also easier to shape the logs when cold.

**Drogheria & Alimentari Organic Tuscan Herb Seasoning is my preferred version of Italian Seasoning – We use this Tuscan Herb Blend in many ways.
In this recipe, usually calling for Greek Seasoning by adding Lemon Zest or Peel and Mint adding 1/8th tsp (teaspoon) each per tablespoon of the Drogheria & Alimentari Organic Tuscan Herb Seasoning offers a pleasant flavour to the this or any other Mediterranean regional dish. For other ways see my post: Ingredient: Tuscan Herb Seasoning

Your Kitchen = Your Choice: Many recipes call for diced black olives. We don’t like olives.

Plating as Pita Pockets.
Heat 01 or 2 Pitas per person (or more in you have teenage boys or hardworking adults)
Slice meat longways to make strips about 1/8-1/4 inch thick.
1 Tbl Tzatziki smeared inside pocket
Add Meat, thin slice onion, tomato and crumbled Feta

Plating as “Dinner” per person
1/2 cup Brown Basmati Rice Cooked and HOT
Crumble 1 Tbl Feta onto hot rice
Cut meat into bite size pieces.
Add Meat evenly distributed over rice
Add 2 Tbl Diced Fresh Tomato
Add 2 Tbl Diced Fresh Onion
Top with tzatziki & finely crumbled Feta

Plating as Salad (my favorite)
Shredded Lettuce of your choice
Distribute following evenly
Meat cut into bite sized pieces
2 Tbl Diced Fresh Tomato
Add 2 Tbl Diced Fresh Onion
Top with tzatziki & finely crumbled Feta
Optional: Top with Tzatziki Dressing (tzatziki thinned w/Mediterranean olive oil 2:1 ratio
Top with crumbled Feta








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