Serving Up The North
Tuesday March 11, 2014
Our web writer Wendy Bird is preparing for a butter tart contest in the summer so she's experimenting with different recipes.
Listen (runs 8:00)
2 c. brown sugar
2 tsp. apple cider vinegar
1 tsp. vanilla
1/2 c. butter, melted
1 1/3 c. currants, raisins, dates, figs or nuts, chopped (optional)
regular or gluten-free pie pastry (enough to make a double-crust pie)
Make pastry and chill in the fridge.
In another bowl, beat eggs just until the whites and yolks are blended well.
Beat in sugar. Stir in vinegar, vanilla and mix well.
Stir in melted butter. Add fruit and nuts if desired. Set aside.
Preheat the oven to 350 degrees Fahrenheit.
Pull the chilled pastry out and roll out circles or make small balls you can smoosh with a tart shaper. Put them in muffin or mini-muffin tins.
Fill with butter tart filling, leaving about 1/4 to 1/8 inch from the pastry top for it to grow.
Bake regular tarts about 15-20 minutes, watching closely, until filling is firm and pastry is golden. Bakes 48 small tarts, about 12 - 14 big tarts
For mini tarts, bake about 10 minutes, until filling is firm and pastry is golden.
Let cool before removing from pans.
Categories: Past Episodes, Serving Up The North
Wednesday February 26, 2014
The Good Food Box program is celebrating five years of good food in Sudbury.
Listen (runs 6:12)
Sweet Potato Apple Pancakes
1 cup (250 mL) all-purpose flour
1⁄4 cup (63 mL) brown sugar packed
1 1⁄2 tsp (7 mL) baking powder
1 tsp (5 mL) cinnamon
1⁄2 tsp (2 mL) baking soda
1⁄4 tsp (1 mL) salt
1 cup (250 mL) milk
1 tsp (5 mL) vanilla
3⁄4 cups (188 mL) Ontario sweet potatoes cooked and mashed
1 Ontario Apple cored and chopped
1 Shortening for cooking
1 Ontario Maple Syrup
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In separate bowl, beat together milk, eggs and vanilla; stir in sweet potato. Add to dry ingredients; stir just until moistened. Stir in apple.
Using 1/4 cup (50 mL) batt
er for each pancake, spoon into lightly greased skillet over medium heat; cook until tops are bubbly and edges cooked. Turn and cook until golden. Serve immediately with maple syrup.
Creamy Cabbage And Ham AlfredoIngredients:
8 cups (2 L) sliced Ontario Cabbage, about 3/8 inch (1 cm) wide
2 tbsp (25 mL) vegetable oil
1 medium Ontario Onion, finely chopped
2 cloves garlic, minced
2 tbsp (25 mL) all-purpose flour
1-1/2 cups (375 mL) milk
1/2 cup (125 mL) chicken stock
1/2 cup (125 mL) grated Parmesan cheese
3/4 lb (375 g) cooked ham, cut into thin strips
1/2 cup (125 mL) dry bread crumbs
2 tbsp (25 mL) butter, melted
In saucepan of boiling, salted water, cook cabbage for 5 minutes; drain and immediately cover with cold water. Drain again and set aside.
In large nonstick saucepan, heat oil over medium heat; cook onion until golden. Add garlic; cook for 1 minute. Stir in flour; cook for 1 minute. Stir in milk and chicken stock; bring to boil. Reduce heat and simmer until thickened. Stir in Parmesan cheese until blended. Stir in ham and cooked cabbage, tossing to coat. Pour into oiled 13 x 9-inch (3.5 L) baking dish or 12-cup (3 L) casserole. Blend together bread crumbs and butter; sprinkle over top. Cover and refrigerate or bake, uncovered, in 325ºF (160ºC) oven for 20 minutes. (Or microwave on Medium-High/70% power for 10 to 12 minutes.)
Categories: Past Episodes, Serving Up The North
Monday January 13, 2014
Listen (runs 6:32)
Hot Curry Hamburger Sandwich
by: Ian Martin
Ingredients (6 servings)
2 small packages of X-Lean ground beef
2 tbsp Extra Virgin Olive Oil
1/2 cup water
12 slices of bread or 6 buns
2 tsp curry powder (The Original Madras Curry Powder Green Label - from Paris Natural Foods)
1 tbsp red curry paste (I bought mine from TW Foods in North Bay - Paris Natural also has a good selection)
5 dabs Frank's Red Hot Sauce (optional)
1/2 tsp butter
In a small stainless steel frying pan, heat oil and about 1/2 cup of water on stove top on medium heat #5 (enough for a low boil).
While heating add curry powder and paste, garlic powder, black pepper, hot sauce and butter.
Add curry powder to the beef before forming into patties. Once mixture begins to boil add in one hamburger patty. Let cook at medium-heat and once thoroughly cooked raise temperature to about # 8 or 9 and let boil for a couple minutes before simmering. (Make sure beef is no longer pink inside and that there is no blood seeping.)
In the meantime toast your bread or oven toast your buns and butter the insides. Add the hamburger patty with some curry sauce from the pan on top and again on top of the bun or toast.
Repeat the process for each patty. I prefer to cook them individually as opposed together to get the right consistency of sauce for each burger. Small frying pans work best. Bon Appetit!
Categories: Serving Up The North
- March 2014
- Tue., 11 – Food Column: Butter Tarts
- February 2014
- Wed., 26 – Food Column- Good Food Box
- January 2014
- Mon., 13 – Foodie Penpals shares dishes
- December 2013
- Thu., 19 – Wendy Bird on shortbread cookies
- November 2013
- Thu., 21 – Serving up the North - Chili
- October 2013
- Thu., 17 – Herbert's Fisheries coming to Sudbury
- September 2013
- Fri., 27 – Serving up the North: Honey
- August 2013
- Thu., 29 – Ribbers talk about what makes good BBQ sauce