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Archive for November, 2010

Samboosa

(from Bison Delights: middle eastern cuisine, western style, by Habeeb Salloum and Canadian Plains Research Centre Pres)
1 1/2 lbs bread dough
4 tbs cooking oil
1 lb ground bison
2 medium onions, finely chopped
1 small hot pepper, very finely chopped
2 cloves garlic, crushed
4 tbs finely chopped coriander leaves
1 cup fresh or frozen green peas
2 medium tomatoes, finely chopped
1 tsp ground coriander seeds
1 tsp salt
1 tsp cumin
1/2 tsp pepper
1/4 tsp turmeric
olive oil
Form dough into 20 balls and place on a floured tray, then cover with a lightly dampened cloth and allow to stand in a warm place for 30 minutes.
Heal oil in a frying pan and saute ground bison over medium-low heat for 8 minutes, then add onions, hot pepper, garlic and coriander leaves. Saute over medium-low heat for a further 5 minutes, then stir in remaining ingredients except olive oil, and saute for a further 3 minutes. Set aside as filling.
With a rolling pin, flatten balls into 5- to 6-inch rounds, then set aside.
Divide filling into 20 equal parts, then place a part on each round. Fold dough over the filling and close by firmly pinching edges together into a half-moon or triangle shape. Place pies on well-greased baking trays, then bake in a 300F preheated oven for 1 hour or until pies turn golden brown. Remove from oven, brush with olive oil and serve.

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This recipe is the answer to a reader’s request for “fluffy, not flat” buttermilk pancakes. The beaten eggswhites give the pancakes their loft, and cornmeal gives them a pleasant little crunch.

1 2/3 cups all purpose flour
1/3 cup yellow cornmeal
2 tsp baking powder
1 tsp baking soda
1 tbs granulated sugar
2 eggs, separated, whites beaten to soft peaks
3 cups buttermilk
1 tsp vanilla
3 tbs butter, melted
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and sugar. In a separate bowl, lightly beat together egg yolks, buttermilk, vanilla and butter. Add wet ingredients to dry and bring together in a few strokes, until just combined. Fold in egg whites.
Heat a griddle over medium heat. When hot, add a bit of butter to the surface and wipe off excess. Ladle batter, about 1/4 cup at a time, onto griddle. Turn when bubbles form in the centre of each pancake.

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Roasted Acorn Squash Soup

10 cups home made or organic chicken stock (preferably home made)
2 large acorn squash
2 medium yellow onions, chopped
2 tbs butter
1 jalapeno pepper
kosher salt/fresh ground pepper
Halve squash and discard seeds. Place squash, cut sides up, on a large baking sheet. Sprinkle with salt and pepper. Place in a 350F oven. Roast for about an hour, until tender. When there’s about 20 minutes left, add jalapeno. Saute onions in butter until tender.
Add stock into a large pot. Scoop squash flesh out of the skins, and seed and finely chop jalapeno. Add, along with onions, to stock and simmer for about half an hour to allow flavours to combine before pureeing with a hand blender and seasoning to taste with salt and pepper.

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Loose three pounds, then make this recipe. Repeat.
(from Island Lake Lodge, The Cookbook)
2 eggs
3 cups old-fashioned rolled oats
1 cup packed brown sugar
1 cup butter, melted
1 cup milk
1 tsp baking powder
1/2 tsp salt
In a shallow 8-cup ovenproof dish, beat eggs lightly. Stir in oats, brown sugar, butter, milk, baking powder, and salt until well combined. Refrigerate, covered, for at least 8 hours or overnight.
One hour before serving, preheat oven to 350F. Bake oatmeal, covered, for 45-50 minutes or until firm to the touch.

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Peach Frangipane Tart


9-inch tart or pie shell
6 tablespoons butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons flour
1 teaspoon cornstarch
1 large egg plus 1 egg white
1 teaspoon vanilla extract
2 teaspoons almond extract
2 large peaches, peeled and pitted
Whether home made or store bought, blind bake your tart shell, removing it from the oven before it starts to colour, a little less than stated in the recipe or on the package. Cool completely.
Combine butter and sugar in a food processor until smooth. Add ground almonds and pulse until combined. Add flour and cornstarch, followed by egg and egg white. Process the mixture until very smooth. Add vanilla and almond extracts.
Preheat oven to 350F. Spread the frangipane mixture evenly into the cooled tart shell.
Slice peaches, arrange in concentric circles on top of frangipane.
Place the tart on a baking sheet and bake in the oven for about 45 minutes, until the frangipane is puffed, golden brown, and bounces back in the centre when tapped lightly. Cool the tart completely on a wire rack.
Note: Use frangipane mixture immediately, or refrigerate for up to 2 days. If refrigerated, allow it to warm to room temperature before using. Freezes well in a Ziplock freezer bag.

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Also published in The Kelowna Daily Courier and Kamloops This Week, find the story and recipe by linking to The Calgary Beacon.

If you have any leftovers (doubtful), heat and shred meat, then make sandwiches with grilled sourdough bread and crumbled blue cheese.


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Check out the Calgary Beacon today for Chocolate Bread Pudding that makes use of the second loaf of chocolate bread from an already decadent other recipe!

Chocolate Bread Pudding.

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