tag:blogger.com,1999:blog-3280255672104236040Wed, 10 Jan 2007 14:40:58 +0000http://www.foodinc.ca/recipes/index.htmlJohn A. RobbBlogger11125tag:blogger.com,1999:blog-3280255672104236040.post-5947050015102526593Wed, 10 Jan 2007 14:32:00 +00002007-01-10T09:38:30.352-05:00olive oileggsmayonnaiseThere is a vast difference between prepared commercial mayonnaise and homemade mayonnaise. Even a mayo-hater might be turned into a fan after trying a good homemade mayonnaise. Follow this “LookinAtCookin” video and learn how to make your own mayonnaise in a food processor. http://www.foodinc.ca/recipes/2007/01/make-your-own-mayonnaise.htmlJohn A. Robbtag:blogger.com,1999:blog-3280255672104236040.post-4777103981553404826Mon, 08 Jan 2007 14:26:00 +00002007-01-08T09:28:32.227-05:00chickenbreastFor 4 portions: 4 "supreme cut" chicken breasts (with the skin and drumsticks), 4 large slices of prosciutto, 100gr. roasted red peppers, 100gr. spinach, 50gr. cream cheese, 1/2 cube chicken base, chopped onion, butter, salt, pepper. For the sauce: 120gr. sliced mushrooms, 50 ml. white wine, 100 ml. table cream. Sauté the onions in the butter, add the spinach, the diced peppers, salthttp://www.foodinc.ca/recipes/2007/01/stuffed-chicken-breast.htmlJohn A. Robbtag:blogger.com,1999:blog-3280255672104236040.post-5359730841478883858Sun, 31 Dec 2006 01:08:00 +00002006-12-30T20:11:07.369-05:00balogneseitalianlasagnapastaFor 4 portions: 500gr. dried lasagna noodles, meat sauce, 300gr. grated mozzarella, 1/4 cup grated Parmesan cheese. Optional: smoked Gouda, béchamel with mushrooms. Bring 5 l. of salty water to a rolling boil and boil the noodles for 10 minutes. Spread some meat sauce on the bottom of an 8-10-inch baking pan and arrange neatly 1 layer of noodles without overlapping. Spread some http://www.foodinc.ca/recipes/2006/12/lasagna-bolognese.htmlJohn A. Robbtag:blogger.com,1999:blog-3280255672104236040.post-8296752510038494526Sun, 31 Dec 2006 01:05:00 +00002006-12-30T20:07:38.152-05:00salmoncaviarpennepastaFor 2 portions: 1/2 cup whipping cream, 1 cup pomodoro sauce, 30 ml.vodka, 3 slices smoked salmon, 1 tsp. salmon (or lumpfish) roe , 1tsp. diced onion, 1tbsp. capers, salt, 1tbsp. butter. Heat the butter in a medium frying pan and sauté the onion. Add the diced smoked salmon, and after 1 minute add the vodka, while keeping your face at a safe distance, just in case the pan catches http://www.foodinc.ca/recipes/2006/12/penne-in-vodka-blush-sauce.htmlJohn A. Robbtag:blogger.com,1999:blog-3280255672104236040.post-5738491654942509916Sun, 31 Dec 2006 00:59:00 +00002006-12-30T20:03:04.574-05:00egg yolksdessertFor 10 ramekins: 1l. table cream, 100 ml. milk, 16 egg yolks, 250 gr. sugar, half vanilla bean, 30 ml. vanilla essence. Bring cream and milk to a boil with the halved vanilla bean inside, remove from heat and let cool down to 36 C. Meanwhile whip the egg yolks with the sugar and the vanilla essence until creamy but still liquid. Pour the yolk mixture in the cream while whisking. http://www.foodinc.ca/recipes/2006/12/crme-brulee.htmlJohn A. Robbtag:blogger.com,1999:blog-3280255672104236040.post-4384943619675151079Sun, 31 Dec 2006 00:54:00 +00002006-12-30T19:56:33.000-05:00seafoodpoachedsea bassFor one portion:1 (9 oz.) Sea Bass fillet, 1 tbsp. butter, 1 cup fresh spinach, 10-15 asparagus spears, 1/4 sliced onion, coconut cream, salt and pepper. Season the Sea Bass and place it in roasting pan, pour 3 tbsp. water, cover with aluminum foil and put in a preheated oven to 425 F. for about 12 minutes. Sea Bass is expensive and delicate fish and I find http://www.foodinc.ca/recipes/2006/12/poached-sea-bass-with-spinach-and.htmlJohn A. Robbtag:blogger.com,1999:blog-3280255672104236040.post-3568445233457474090Sun, 31 Dec 2006 00:40:00 +00002006-12-30T19:51:49.115-05:00pizzaMexicanBBQjalepenosTo make this pizza you will need this pizza dough recipe. Toppings: salsa, jalapenos, tortilla chips, ground beef, refried beans, diced avocado, green onions, taco seasoning, sweet corn, red onion, goat cheese, green olives and all other amazing nacho toppings you can imagine. Sprinkle lightly with mozzarella and cheddar cheese on top. Cook in a preheated oven at 375 F., or http://www.foodinc.ca/recipes/2006/12/mexican-pizza.htmlJohn A. Robbtag:blogger.com,1999:blog-3280255672104236040.post-7548606601596290137Sun, 31 Dec 2006 00:48:00 +00002006-12-30T19:49:30.773-05:00ragoutpizzagoat cheesemushroomFor two thin, large size pizzas: 3 cups flour, 1 portion dry yeast, 1 cup warm water, 1 tsp. salt, 1 tsp. sugar, 1/2 cup whole wheat flour for rolling, oil for greasing the pizza pan. Toppings: crumbled goat cheese and mushroom ragout, lightly sprinkled with mozzarella. Mix together the yeast and warm water and let it sit for 10 minutes. Place the 3 cups of flour, salt and sugar in ahttp://www.foodinc.ca/recipes/2006/12/pizza-with-goat-cheese-and-mushroom.htmlJohn A. Robbtag:blogger.com,1999:blog-3280255672104236040.post-2083089684174973132Sun, 31 Dec 2006 00:36:00 +00002006-12-30T19:38:59.005-05:00rack of lambentreeFor 2 portions: 1 rack of lamb (frenched),75 gr. goat cheese, 1/2 oz. whipping cream, 1 cup bread crumbs, sage, garlic, paprika, 1 tsp. balsamic vinegar, 2 tsp. olive oil, rosemary, salt and pepper to taste. Cut the rack of lamb to 8 individual chops and marinate them with the garlic, sage, paprika, balsamic vinegar, olive oil, rosemary, salt and pepper. Mix the goat cheese with the http://www.foodinc.ca/recipes/2006/12/rack-of-lamb.htmlJohn A. Robbtag:blogger.com,1999:blog-3280255672104236040.post-6038283066908140959Sun, 31 Dec 2006 00:33:00 +00002006-12-30T19:36:16.400-05:00seafoodmusselssoupshrimpCiopino6oz. small uncooked, peeled shrimp, 6 oz. diced halibut (1 inch cubes), 6 oz. diced cod (1 inch cubes), 10-15 fresh, cleaned mussels ( frozen, cooked mussels can be used, too), 1 cup sliced celery, 1 chopped onion, the white part of 1 leek, chopped, 1 diced carrot, 3 tbsp. olive oil, 2 cups pomodoro sauce, 2-3 cups water or fish stock, salt and pepper to taste, fresh tarragon and thyme.http://www.foodinc.ca/recipes/2006/12/chiopino-seafood-soup.htmlJohn A. Robbtag:blogger.com,1999:blog-3280255672104236040.post-813305436030548745Sat, 30 Dec 2006 23:44:00 +00002006-12-30T19:26:00.943-05:00shrimpbean salsaappetizerFor 4 portions: 8 langoustine, 2 zucchini, 2 tbsp. flour, 1 large egg, Italian seasoning, 1 can mixed beans, cilantro, lemon juice, diced tomato and bell pepper, olive oil, diced onion. For the bean salsa: Strain and wash the beans, add the chopped cilantro, onion, lemon juice, diced vegetables, olive oil, salt and pepper to taste. Mix well. For the zucchini cakes: Grate http://www.foodinc.ca/recipes/2006/12/langoustine-with-zucchini-cake-and-bean.htmlJohn A. Robb