Apr 30, 2015
Pan fried until golden brown and crispy, potato pancakes are a delicious side dish for breakfast or brunch. Serve them along with eggs, ham, bacon, sausage or our Cheesy Egg Soufflé.
Below are two recipes – Easy Potato Pancakes or Hash Brown Style Potato Pancakes – choose which one suits your schedule and taste – both are equally delicious!
Prep Time: 40 mins Cook Time: 10 mins Total Time: 50 mins
Makes: 8 pancakes
Easy Potato Pancake Recipe
Ingredients
- 4 cups mashed potatoes (Use day old mashed potatoes if possible)
- 1/2 cup chopped onions
- 1 egg
- 1/4 cup flour
- Pinch of cayenne pepper
- vegetable oil, as needed for frying
Directions
Mix all ingredients together. Using a small ice cream scoop, scoop up mixture and drop on an oiled and heated skillet. Cook until one side is brown. Turn pancake over and gently press down to flatten. Cook other side until it browns. Cook on each side for 5 to 6 minutes.
Serve immediately. Top with sour cream and fresh dill, if desired. Also great with applesauce!
Hash Brown Style Potato Pancake Recipe
Ingredients
- 2 1/4 pounds russet potatoes, washed and peeled
- 1/2 yellow onion, peeled
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- pinch of cayenne pepper
- vegetable oil, as needed for frying
- 4 tablespoon sour cream
- 1/4 cup fresh dill, chopped
Directions
- Wash and peel potatoes. Grate potatoes and transfer into a large bowl of cold water to keep them from browning. Grate the onion and add to bowl. Set aside 20 minutes.
- In separate large mixing bowl, add the eggs, flour, salt, pepper, and cayenne and whisk until smooth; set aside.
- Pour the potato mixture into a colander to drain. Squeeze potato mixture in paper towels to remove as much excess water as possible. Move the grated potatoes to a paper towel lined baking tray. Press down on potato mixture with dry paper towels to remove even more moisture.
- Add dry potato mixture to the bowl with the egg mixture. Mix with a wooden spoon to combine thoroughly.
- In a heavy skillet heat 1/4 cup of vegetable oil over medium-high heat. When oil is hot scoop about 1/3 cup of the potato mixture into the pan and shape into a circle; flatten to about 1/2-inch thick. Turn down the heat to medium, and fry the potato pancakes for about 5 minutes per side, or until potatoes are cooked through and pancakes are browned and crispy.
- Drain on paper towels and place in a warm oven until all the pancakes are made.
- To serve, top with a dollop of sour cream and fresh dill.
Apr 20, 2015
Creamy risotto with tender asparagus and Parmesan cheese.
Makes: 4 Servings Ready in 30 minutes
Ingredients
- 4 cups hot vegetable or chicken broth
- 2 tablespoons olive oil
- 4 green onions, chopped
- 1 cup Arborio rice
- 2 pounds asparagus, ends trimmed and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
Directions
- In a large pot in olive oil, cook green onions and 1 cup Arborio rice until fragrant. Gradually stir in hot broth, a cup at a time, and cook, stirring, until each is absorbed and rice is al dente, about 20 minutes, adding hot water if you need more liquid.
- About 5 minutes before rice is done, add asparagus, unsalted butter; and Parmesan cheese; cook until asparagus is tender-crisp.
- Remove from heat and serve immediately. Top with shaved Parmesan cheese, if desired.
Apr 20, 2015
The bright colour and elegant presentation of this beet salad is sure to bring the WOW! factor when served. Definitely a feast for the eyes and palate.
Although roasting beets releases more of their sweet, earthy flavour, store-bought, prepared beets are a time-saving substitute.
Ingredients
- 3 large potatoes, diced
- 7-10 small sweet pickles (cucumbers), chopped
- 3 small carrots, diced
- 2 medium onions, diced
Dressing
- 1 shallot, finely chopped
- 1/4 cup olive oil
- 1/4 cup orange juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- Freshly Ground Black Pepper, to taste
You will need a 2 1/2-inch round cookie cutter at least 2 inches high for molding the salad.
Directions
- In a pot filled with water, boil the potatoes and carrots until just tender – do not overcook! You want the veggies to remain firm. Drain and let cool completely.
- Heat oven to 425F. Wash beets and pat dry with a paper towel. Wrap beets in double layers of foil. Place on middle rack in oven and roast until tender; about 1 1/2 hours. Remove from oven and let cool slightly. When cool enough to handle, peel/scrub off skins. Discard skins.
- Dice beets, potatoes, carrots, onions and sweet pickles and place in a large bowl.
- Make the dressing by placing all ingredients in a large, lidded jar and shake thoroughly to mix and emulsify. Pour over vegetables and mix gently until well coated.
- Place cookie cutter in center of a plate. Scoop vegetable mixture into cutter pressing with fingers firmly enough to pack but not so hard as to damage vegetables. Gently lift cutter up off beets and voila! you have a beautiful beet salad presentation. Garnish with a few leaves of rocket mix and thinly sliced red onion, if desired.
Apr 20, 2015
A light, airy pastry filled with Chantilly cream & fresh seasonal berries is a perfect Spring dessert. Hint: Add a splash of Crème de Cassis to the Chantilly cream for additional berry flavour.
Makes: 20-30 rolls (depending on desired size of roll)
Prep time: 5 mins Cook time: 35 mins
Choux Pastry
Add your choice of fresh berries. Blackberries, blueberries, strawberries, a combination or all!
Ingredients
- 1/4 cup butter
- 1 1/4 cups water
- 1 cup flour, sifted
- 3 eggs
Directions
- In a saucepan over medium heat add butter and water. Heat until butter has melted – do not boil. Add flour and stir with a wooden spoon to mix until well combined. As soon as it is combined (pulls away from sides of bowl and forms a smooth ball), remove from heat and allow to cool for 10 minutes.
- After cooling, add half of the whisked eggs. Mix until combined and then add remaining eggs. Stir until combined. Note the mixture will look lumpy but keep stirring until combined. It will take awhile! When ready the mixture will fall from spoon but still hold its shape.
- Preheat oven to 400°F. Lightly grease a baking sheet with a little vegetable oil. Place mixture into a piping bag and pipe into spirals onto tray about 3 inches in diameter and 1-inch apart. Bake for 25-30 minutes or until golden brown. Turn off oven and remove baking sheet from oven. Pierce each roll on the side with a skewer to release trapped steam. Return to rolls to oven for 5 minutes to let inside of pastry dry out. Remove from oven and place rolls on a wire rack to cool completely.
Chantilly Cream
Ingredients
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon Crème de Cassis, if desired
- 2 tablespoons confectioners’ sugar
Directions
- Add cream to a large mixing bowl.
- Beat with a wire whisk, or an electric mixer with whisk attachment, until mixture starts to thicken. Add confectioners’ sugar, vanilla extract and Crème de Cassis and whip until soft peaks form and mixture is voluminous. Do not over beat.
Glaze
Ingredients
- 1 cup confectioner’s sugar
- 1 tablespoon milk
Directions
In a small bowl, mix confectioners’ sugar and milk until a thick paste forms. Add more milk, a 1/4-teaspoon at a time, until the glaze slowly drips off a spoon. NOTE: If you accidentally thin the glaze too much, you can add more confectioners’ sugar (add a teaspoon at a time) until desired consistency is reached.
To assemble dessert: Slice a choux pastry roll in half, spoon on a dollop of Chantilly cream on bottom of pastry roll. Add fresh berries of your choice. Replace top of roll over berries, drizzle top of bun with glaze and sprinkle with chopped roasted almonds.
Apr 13, 2015
Made from ground pork and braised in a thin tomato sauce, these spicy Vietnamese meatballs are melt in your mouth delicious.
Serves: 4
Pork meatballs are a popular Vietnamese street food typically served in a crusty roll.
Ingredients
- 1 lb. ground pork
- 2 spring onions, chopped
- 2 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 2 tablespoons cornstarch
- 1 tablespoon oyster sauce
- 1/2 teaspoon fish sauce
- 1/4 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon salt
- Vegetable oil for frying
For the Sauce
- 3 gloves garlic, finely chopped
- 4 tablespoons tomato paste
- 2 ripe tomatoes, roughly chopped
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons fish sauce
- 3 teaspoons sugar
Directions
- In a large bowl, combine garlic, onion, shallots, ground pork, sugar, salt, black pepper, oyster sauce, fish sauce and cornstarch. Mix well.
- Scoop a tablespoon of pork mixture and roll in hands to form a ball. Repeat with the remaining ingredients to make about 12 meatballs.
- Heat a little oil in a large skillet and pan fry the meatballs; turning frequently so that they are golden brown (note the meatballs do not need to cook through – just brown quickly). Transfer meatballs to a plate.
- In a large heavy skillet, heat a small amount of oil. Add the chopped garlic and cook about 1 minute. Add the chopped tomatoes and bring to the boil. Add the tomato paste, water, fish sauce, sugar, salt and pepper. Stir and then add the meatballs.
- Simmer the meatballs for about 25 minutes or until cooked and sauce is reduced.
- Remove from heat. Serve with a cucumber salad and crusty bread.
Apr 13, 2015
This healthy, nutritious sandwich boasts simple ingredients, is easy to make, and ready to eat in just 10 minutes. Serve for breakfast or brunch.
Get creative with this recipe: Add slices of onion or smoked salmon, top with salsa verde, substitute spinach leaves with peppery arugula, or switch out the bread for a hearty rye.
Makes 2 sandwiches
Ingredients
- 1 tablespoon white vinegar
- 2 large eggs
- 2 thick-sliced whole grain bread, toasted
- 2 handfuls baby spinach leaves, tough stems removed
- 1 ripe avocado, sliced
- Salt and pepper
- Fresh thyme, finely chopped, for garnish
Directions
- Poach the perfect egg: In a shallow saucepan, heat a few inches of water with a splash of vinegar (vinegar helps the egg whites to coagulate). Crack each egg into separate small bowls. When the water is just starting to gently simmer, add the eggs, one at a time, by tipping bowl at an angle and letting eggs gently slide into the water. Use a spoon to push the egg whites closer to the yolk, turn off the heat, cover and continue to cook for 3 to 4 minutes. Gently remove eggs from water with a slotted spoon and place carefully on a paper towel to dry.
- To prepare sandwiches, start with a layer of spinach leaves on top of toasted bread slices, then add sliced avocado followed by a poached egg. Season with salt and pepper. Sprinkle with fresh thyme, if desired. Serve immediately.
