Twenty-two Helicopters In A Formation

Click to enlarge detail

Tuesday I heard a thunderous noise with the putt-putt sound only a helicopter can make. At the decibel of sound I knew it was much more than I had ever heard. I quickly grabbed my camera and went outside to learn the source of the sound. Twenty-two helicopters were flying in formation. The evening news cast shared it was the Mira Mar Naval Air Corp. and the Camp Pendleton Marine units flying their new helicopters in a practice drill flying in formation! What a sight and what a sound!

Notice the color of the unfiltered San Diego sky!!!

Asparagus Crepes With Lobster Sauce

Asparagus And Lobster Crepes With 
Fines Herbes Hollandaise Sauce

Our son was in town on business and spent a visit with us. I had found this recipe on my favorite recipe site LCBO. I thought if I treated him well, he might return more often when possible. Tom is quite a wine aficionado and brought along a bottle of Villa Antinori Toscana, 2005. I believe he outdone my efforts and we were the ones treated well! Thank you Tom. The crepes were great and enjoyed by all.

***

I might share that it benefits to have the crepe batter made in advance as it must rest at least 1 hour. It can be made earlier in the day and refrigerated.

***

Ingredients:

Fines Herbes Hollandaise 2 Tablespoons white wine vinegar 1/4 cup water 3 large egg yolks 3/4 cup unsalted butter, softened and cubes 2 Tablespoons lemon juice White pepper to taste 1 Tablespoon fresh tarragon, finely chopped ! Tablespoon fresh chives, finely chopped 1 Tablespoon fresh chervil, finely chopped

***

Directions:

Preheat oven to 300F.

In a large pot. steam or boil asparagus just until tender, about 10 minutes. Cool under cold water and set aside. (I roasted my asparagus in a 350 oven on a baking sheet with a small amount of olive oil drizzled and seasoned with salt and pepper for 15 minutes. It was still nice and green but just tender-crisp.)

***

Coarsely chop cooked lobster and set aside.

***

Prepare crepes. (Recipe follows)

***

Divide the asparagus into 8 separate bundles. Place a bundle in each of the 8 crepes and sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil Just before serving, and no sooner, place in heated oven for 15 minutes to warm through.

***

In a small saucepan over medium-high heat reduce (boil) vinegar, water and 1/2 teaspoon salt until approximately 3 Tablespoons remains, remove from heat.

***

Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble egg yolks: if the eggs begin to cook too quickly pull off the heat and whisk vigorously to cool slightly before continuing.

***

Begin to whisk butter into pan 1 cube at a time. Once all butter is incorporated, whisk in juice, white pepper and and fresh herbs. Use immediately.

***

Place 2 asparagus crepes on each plate and top with some of the warmed lobster. Spoon Hollandaise over top, serve immediately.

***

Crepes

Ingredients:

1 cup all purpose flour

3 large egg

2 Tablespoons melted butter

1 teaspoon lemon zest, very finely grated

1/4 teaspoon salt

1 1/4 cup homogenized milk

Vegetable oil or melted butter to coat pan

***

Directions:

In a large bowl, whisk together the flour, eggs, butter, lemon zest and salt. Slowly incorporate the milk while continually whisking so there are no lumps and all ingredients aer well combined. Let rest at least one hour.

***

Using a clean paper towel moistened with vegetable oil, or melted butter, wipe the base of an 8 inch non-stick crepe pan.

***

Heat pan over medium-high heat, pour 1/4 cup batter into pan and swirl so that it fully coats the bottom.

***

Cook on one side until the edges and top begin to dry, approximately 1 minute. Flip over and cook for another 20 seconds to finish cooking the crepe. Set aside. Repeat until all crepes are cooked.

Makes 10 to 12 crepes.

Cinco De Mayo Festival

Click On Photo To Enlarge Detail

Old Town. The original settlement of San Diego.

One of four blocks of Fiesta!

Fiesta Food and Drink

Mexican Hat Dancers

Bolivian Band Members

Fancy work with lariats

12 year old rider.

Espadrilles

Espadrilles Performance

Aspiring to be a mariachi.

Cinco de Mayo

Little is known about the why of the celebration of Cinco de Mayo and its origin. Many believe it is celebrating independence. Actually it is the War of May 5 or the Battle of Puebla where the Mexican army over took the French in 1862. It is celebrated more out of the county than in Mexico. I am posting photos of the Cinco de Mayo celebration held May 2 in Old Town State Park which is where San Diego settlement began.

Grilled Fish Tacos

Grilled-Fish Tacos

Originating in Baja Caifornia. fish tacos are now served along Mexico's coasts and in Southern California and fast food restaurants everywhere. Unlike the deep fried versions which are so common, this recipe entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean garnishes.

***

Ingredients:

1 medium red onion

1/2 cup cider vinegar

1/4 cup sugar

7 tablespoons fresh lime juice, divided

1/4 cup chopped cilantro

1 Tablespoon olive oil

1 1/4 pound 1" thick skinless mahimahi fillet or tuna steak, cut into 12 pieces.

2/3 cup mayonnaise

12 (6-inch) corn tortillas

6 to 8 radishes

1 to 2 (6 to 8 ounce) firm ripe avocados

4 cups thinly sliced green cabbage

12 wood skewers, soaked in water for 30 minutes

***

Directions:

Very thinly slice onion crosswise into rings with slicer. Set slicer aside. Heat vinegar, sugar, and 1/2 teaspoon salt in a small heavy non-reactive saucepan until sugar has dissolved. Remove from heat and stir in onion, then let stand until ready to use. (about 25 minutes).

Meanwhile, stir 1/4 cup lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat the marinate at room temperature for 15 minutes.

Whisk together mayonnaise, crema, 1/2 teaspoon salt, and the remaining 3 tablespoons lime juice to make sauce.

Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium high.

Thread each piece of fish onto a skewer (discard marinade). Wrap exposed part of each skewer in heavy-duty foil to protect it from charring.

Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.

Spanish Rice

Spanish Rice

Spanish rice may not be Spanish at all. It is a tasty way to serve rice and of course rice and beans have all nine of the amino acids and are a complete protein when eaten together. If you prefer the dish a little spicier, add some hot pepper sauce on the table.

***

Ingredients:

1/4 cup olive oil

2 onions finely chopped

2 green bell peppers, seeded and ribs removed, and diced

2 ribs celery, finely chopped

3 cloves garlic, minced

1 cup long grain rice

one 8 ounce can tomato sauce

2 cups water

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon cumin

***

Directions:

Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and saute until soft, about 3 minutes. Add the garlic and cook another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and the water carefully. Season with salt and pepper, and add the cumin. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice.

Refried Beans

Refried Beans

Pinto beans, prepared Mexican style, are such a staple. Although beans have a relatively long shelf life, the older they are the longer you'll have to cook them to soften them. Find a source that supplies fresh beans. If you have some that have been sitting around for more than a year, they'll be tough and not as good, you'll need to cook them longer. "Refried" is actually a misnomer. In this instance, refritos means "well fried", not "refried", though you can certainly reheat the beans as you go through a batch. Before frying them though you'll need to cook them, in water, to soften them. There are basically two ways to initially cook the beans - with a pressure cooker and without. Since we make beans so often, we use a pressure cooker. It greatly cuts down on the cooking time. Here are directions for both methods.

Refried Beans

Ingredients:

:2 1/2 cups of dry pinto beans (about 1 lb.)

3 quarts of water

1/2 cup chopped onion (optional)

2 Tbsp pork lard, bacon fat, or olive oil (for vegetarian option)

1/4 cup water

Salt to taste

Cheddar cheese (optional)

Method:

1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.

2 Cook the beans in water. Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open.Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.

Strain the beans from the cooking water.

3 Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.

Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. We don't. We discard the cooking liquid and just add some water back into the frying pan when we are frying the beans.

Chunky Guacamole

Chunky Guacamole

Cinco de Mayo is just days away. Much celebrating is done for this "fiesta". Guacamole and salsa will appear on menus everywhere. I have a little history of the Hass Avocado if you ever face Alex with the $1,000.00 question or the Daily Double on Jeopardy! The Hass Avocado mother tree was planted in La Habra Heights, CA (neighbor to Anaheim) in the 1930's and tended to by postman Rudolph Hass. Hass' pride and joy today accounts for about 95 percent of the commercial crop. San Diego County accounts for 60% of the production of what Americans eat. Florida grows 9% of the national production. A portion of Interstate 15 which passes through the avocado orchards in San Diego County is named, "The Avocado Highway".

***

How to buy an avocado: Always check the blossom end for a bright color. If the blossom end is dark, so is the interior. Choose another avocado! It is a snap to ripen avocados. Pop them in a brown paper bag, be patient for two to five days. They should yield to a gentle pressure. Adding an apple or banana to the bag will shorten the time required for ripening. Store a ripe avocado in the refrigerator. Always wash the skin before peeling.

***

Chunky Guacamole

Ingredients:

1 medium tomato, finely diced (about 1 cup)

1/2 small red onion, finely diced (about 3 Tablespoons)

1/2 cup coarsely chopped cilantro

3 Tablespoons lime juice

1/4 teaspoon crushed red pepper flakes

Kosher salt

2 large Hass avocados (about 1 pound total), cut into 1/2 inch dice

***

Directions:

In a medium bowl, toss the tomato with the onion, cilantro, lime juice, red pepper flakes, and 1 teaspoon salt, and let set for 5 minutes. Add the avocado and gently mash it into the tomato mixture with a fork. Serve immediately with tortilla chips. Makes 2 1/2 cups.

Cinco de Mayo

Cinco de Mayo

I am posting four recipes beginning tomorrow that will complete your menu for a Cinco de Mayo dinner / celebration. Round out the celebration with a margarita or two or three! This is my favorite recipe!

Blended Margaritas

Margarita Mix:

Ingredients:

3 cups water

3 cups sugar

2 cups lemon juice

2 cups lime juice

Combine water and sugar in a large saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Cool syrup at least to room temperature.

Mix syrup. lemon juice and lime juice. Cover and chill until cold. Keeps 1 week in refrigerator.

Blended Margaritas:

Ingredients:

Coarse salt and lime wedges

1 1/2 cups homemade Margarita Mix

3/4 cup gold Tequila

1/4 cup Triple Sec

8 ice cubes

4 to 6 lime wedges.

***

Directions:

Rub the rims of six glasses with lime wedges and dip rims in coarse salt. Set aside.

Combine Margarita mix, Tequila, Triple Sec and ice cubes in blender. (Depending on the size of your blender, you may have to blend half at a time.) Process until well blended. Garnish each glass with lime wedge.

Note: I usually make one half of the recipe of the mix and then of course one half of the alcohol for a smaller amount.

Famous No-Knead Bread

 

Famous No-Knead Bread

What is tastier than warm bread, fresh from the oven, with melting butter? Panini Girl Blog posted this recipe with photos. I went online to learn the source of the recipe as it sounded worth posting. The recipe was posted by The New York Times who said it circulated faster than an African get-rich scheme. The original source of the recipe was the Sullivan Street Bakery in New York City

***

Ingredients

3 cups all purpose or bread flour
1/4 teaspoon yeast
2 teaspoons salt
1 5/8 cups tap water

***

Directions: In a large bowl combine flour, yeast, and salt.

Add water and stir until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap.

Let dough rest at least 12 hours, preferably 18 hours, at warm room temperature, about 70 degrees F.

When the surface is dotted with bubbles, lightly flour a work surface or silicone mat and place dough on it.

Sprinkle it with a little more flour, and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 15 minutes.

Using just enough flour to keep dough from sticking to the work surface and your fingers, gently and quickly shape the dough into a ball.

Generously coat a lint-free linen towel with flour. Not a terrycloth towel. Put the dough seam side down on the towel and dust with more flour. Cover with another lint-free linen towel and let rise for 2 to 3 hours. Dough will be more than double in size and will not readily spring back when poked with a finger.

At least half an hour before baking, place a 3 to 4 quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in the oven and preheat to 450F.

When the dough is ready, carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over into the pot. seam side up. It may look like a mess, but that's okay.

Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes.

Remove the lid and bake 15 to 30 minutes more, until the loaf is beautifully browned.

Remove the loaf from the pot and cool on a rack.

Mango Chutney

Mango Chutney

I prepared the Curry Chicken Burgers with Bismati Rice Recipe of April 20, 2010) and Naan (bread) for our Dinner. Being the frugal person I am, I thought the difference in the price of chicken breasts verses ground chicken breasts was $4.00 per pound. Now how difficult can grinding a chicken breast be? I must admit it was time consuming until I got it figured out that any tendons would block the grinding disc. For the difference of $6.00 for the one and one-half pounds, I still would grind the chicken breasts. I served a sour tofu instead of sour cream to reduce cholesterol. It was very tasty and difficult to distinguish from sour cream. The Mango Chutney certainly was the condiment that made the dish!

***

I would highly recommend that you use the Mango Chutney recipe the next time you plan to prepare pork, poultry, or fish. It is so worth your effort.

Mango Chutney

Ingredients:

1/3 cup sugar

2 1/2 Tablespoons distilled white vinegar

1 cup mango, peeled and cut into 3/4" pieces

2 tablespoons chopped onion

1 1/2 Tablespoons golden onions

2 teaspoons crystallized ginger, finely chopped

1/4 garlic clove, minced

1/4 teaspoon mustard seeds, whole

pinch of red pepper flakes

***

Directions:

Combine sugar and vinegar in a 2 quart saucepan; bring to a boil, stirring until the sugar dissolves.

Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

This chutney is great on poultry, pork, chicken and fish. Refrigerate any leftovers.

The "M" Restaurant

Click on the photos to enlarge detail!

Restaurant Manager Roshan Giving Us An Off Duty Tour! Great Job Roshan!

The Gates Which Hold The Secret Of The "M" Restaurant The Dining Room Of The "M" The Mahogany Bar Well Stocked Outdoor Seating With An Ocean View

***

The "M" Restaurant Of Catalina Island

Catalina Island celebrated the opening of its newest restaurant February 12, 2010. The "M" Restaurant will be recognized as the epic center of change with the food service of the island, uniquely offering their customers "New American Cuisine". The menu offers choices prepared from fresh organic vegetables and ranch raised high quality meats and fresh seafood and fish. Sauces compliment the menu choices.

***

Upon entering the restaurant your eye is quickly drawn to the pristine cleanliness of the tranquil ocean view dining room. Tables are set with glasses, stemware, and neatly pleated napkins with contrasting tablecloths. Immediately to the left of the entrance is a beautiful mahogany well stocked bar. A great selection of wine choices can be ordered from a wine cellar.

***

A patio setting with an ocean view will accommodate summer guests who prefer outdoor dining. This restaurant offers a great atmosphere as well as food choices not often found today in our "fast food" world. You will not be disappointed making  The "M" your choice.

***

No other restaurant on the island can advertise the quality and choices on their menu which can be found at The "M" Restaurant. The manager Roshan comes to the island with a lengthy history of successful operation in the food industry, most recently as owner of San Francisco's highly acclaimed restaurant and our favorite, Metro Kathmandu.

***

The "M" Restaurant has a website with a posted menu. Treat yourself to a healthy choice with nutrition foremost in your lunch or dinner choice from the menu at The "M" Restaurant. When you visit Catalina Island please tell Roshan you read this write up on "Dine With Donna".

Catalina Island

The Tuna Club

The Tuna Club of Catalina Island was established in 1898 to promote fishing as a gentleman's sport through conservancy. Notice the word gentlemen as no women are members. The Tuna Club established the standards which are used in Anglers Club throughout the world today. The Tuna Club has a display of rods and reels as well as hooks and lures used over the years of the Club's history. Just a couple of notables who hold fishing records at the Club are author Zane Grey, and Winston Churchill.

***

The Tuna Club building was also the setting for the 1966 movie "The Glass Bottom Boat" which starred Doris Day, Rod Taylor and Arthur Godfrey. Now that is some reminiscing of bygone names and people. Catalina once was considered the playground of the rich and famous due to the prominence of the visitors of the Wrigleys and the Hollywood scene on the island.

Catalina Island

The Fountain With Original Tile Work Tiles Depicting The Early History Of The Island Tile Artistry Showing The Early Settlers Casino Facade with Beautiful Original Tile Art

Catalina Island Tile Company

In 1927 a vehicle became stuck in the mud while traveling the island. It was learned at that time the soil contained a clay that could be fired and used decoratively and functionally. For approximately 10 years the tile company flourished creating beautiful tiles, building supplies and housewares. The facade of the casino in the two bottom photos displays the original tiles of the early years as well as the fountain in the top photo.

The wall along the water edge, depicting the early history of the island, have been more recently designed by local artist Mary Kennedy who continues to design pottery tiles. A 4x4 tile commands approximately $16.00 while the 6X6 tile is approximately $26.00. They are beautifully designed but not duplicated designs of the original tiles.

The Catalina Island Museum displays an exhibit of dinnerware, gardenware as well as original tiles crafted on the island befor the demise of the business in 1937. A new owner took over the business which was phased into the Franciscan line of dinnerware.

Catalina Island

The Inn At Mt. Ada The Clock Tower

***

Catalina Island

Catalina Island was purchased by William Wrigley Jr. and his wife Ada in 1919. Their presence was felt very much by those living there at the time and continues with those who visit today. The home William built for his wife Ada sets atop the bluff on the east side of the crescent bay overlooking the town of Avalon and harbor. Today the home serves as a Bed & Breakfast known as "The Inn At Mt. Ada". Telephone 1-800-608-7669 or 310-510-2030. Email mtadainn@hotmail.com

***

Across the Bay is the clock tower which Ada had designed with Westminster Chimes in a majestic setting and a commanding view to all. It strikes the quarter hours and hour filling the area with its carillon chimes. Several years later, some people of the town claimed they were disturbed with the continuous chiming claiming to keep them awake at night. Ada agreed to muting the chimes for the hours of 8:00 p.m. through 8:00 a.m. Click on the photo of the clock tower and notice the tile roof. Tomorrow I will blog about the history of the clay tiles and pottery of the island.

Catalina Island

An Eighty Minute Ride Over Twenty-Six Miles Of Sea Approaching Avalon The Sitting And Dining Area Of Our Hotel Room The Sitting And Dining Area Of Our Hotel Room

And The Marvelous View!

Catalina Island

Our children gave us a stay on Catalina Island for our 50Th wedding anniversary. The island is rich in history with the Wrigley Family of Chicago. Much beauty of the island has been preserved through a Conservancy which keeps sixty-six of the seventy-six square miles from development. I will blog the highlights over the next several days.

Naan

Naan

I am planning a theme dinner party using the recipes of The Curry Chicken Burger and Bismati Rice of April 20, with today's recipe for Naan and the dessert will be the Flourless Carrot Cake which I posted February 5, 2010 . Today I am offering two choices for the recipe for naan.

***

Ingredients:

1 (.25 ounce) package active dry yeast

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

2 teaspoons minced garlic (optional)

1/4 cup butter, melted

***

Directions In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat grill to high heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. Yields 14 servings.

Note: Please read the comment posted by Meli. Her suggestion is to roll the dough.

A second choice: Recipe For Naan

Ingredients:

2 1/2 cups tepid water (about 90 degrees)

2 teaspoons active dry yeast

5-6 cups bread flour (I use King Arthur)

1 Tablespoon salt(sesame seeds)

Directions: Put water and yeast in a large bowl and stir to blend. Add 3 cups of the flour, about a cup at a time, stirring with a wooden spoon. Beat for about a minute to develop the gluten. Sprinkle the salt over the mixture and slowly add more flower, a cup at a time, and stir until the dough is too stiff to work with. Note: you may not have to use all the flour…. Turn dough out on a lightly floured work surface and knead it for about 10 minutes until it’s smooth and easy to handle. Then put dough in a lightly oiled bowl, and cover with plastic wrap. Let it set at room temp for about 2 hours. If it goes longer, its ok… you can even put it in the refrigerator for up to 18 hours. Preheat oven to about 500 degrees. Punch down the dough, and cut it into about 4 or 5 pieces. Shape them into oval shaped balls 6×8 inches and let them sit for a few minutes to rest the gluten. Get a bowl of water to use. Take one piece and flatten it out by getting your fingers very wet and pressing them into the dough and make lots of deep dimples in it. If you make small holes, its ok. (It’s actually good for the texture.) The more wet the dough gets from pushing on it, the better! The pick the piece up and gently pull it in a long football shape 5 inches wide and about 12-18 inches long. If there are holes in the dough, its all good. Put some cornmeal on a peel, or use parchment paper and place on a baking stone in the oven for about 5 minutes. It cooks quick, so watch it closely… it should start to brown all around the edges. You can have 2 in the oven at one time if you are comfortable with it. Before you put these in the oven, you can put sesame seeds on top or olive oil with a few garlic cloves pressed in, or you can put cinnamon and sugar on top after it comes out. Thats it!

Curry Chicken Burgers With Apple Chutney & Spiced Bismati Almond Pilaf

Curry Chicken Burgers with Apple Chutney 

and Spiced Basmati Almond Pilaf 

A touch of whipping cream and fresh bread crumbs result in moist tender chicken burgers rich with Indian flavor.

Ingredients:

Chutney:

1 large Granny Smith apple

1 tbsp. unsalted butter

1 cup mango chutney

Burgers:

1 large Granny Smith apple

1 tbsp unsalted butter

1 small onion, minced

1 clove garlic, minced

2 tbsp curry powder

1 egg

½ cup whipping cream

½ tsp salt

1½ cups fresh bread crumbs

¼ to ⅓ cup finely chopped fresh coriander

1½ lbs lean ground chicken

1 tbsp. unsalted butter

1 tbsp. olive oil

6 chapati, whole wheat pita or naan

2 to 3 cups lightly packed baby spinach

1 cup sour cream

*

Basmati Pilaf:

1 cup basmati rice

1¼ cup water

2 generous pinches of saffron

2 tbsp unsalted butter

6 green cardamom pods (not black smoked variety)

5 cloves

1 cinnamon stick

¼ cup dried currants or dark raisins

1 cup toasted sliced or slivered almonds

2 tbsp chopped fresh coriander

*

Directions:

1. To make chutney, peel, core and finely dice apple. Heat butter in a medium frying pan over medium-high heat. Add apple; sauté 5 to 8 minutes or until lightly browned and softened. Meanwhile chop any large pieces of mango in chutney; return to chutney. Take apples off heat, stir in chutney and cool in heatproof bowl. Chutney can be covered and refrigerated for days.

2. For burgers, peel, core and grate apple. Heat butter in a medium pan over medium-high heat. Add apple, onion and garlic. Sauté for 3 to 4 minutes or until softened and no liquid is visible in pan; stir in curry powder. Cool.

3. To form burgers, place egg, cream and salt in a large mixing bowl; stir to combine. Sprinkle in bread crumbs and coriander; top with cooled apple and onion mixture. Stir until well mixed. Crumble in chicken. Using hands, work all ingredients until uniformly mixed. Form into 12 oblong patties about ¾ inch (2 cm) thick. Cover and refrigerate until ready to fry, up to a day.

4. For Pilaf, wash basmati rice in a sieve under cold running water until water runs clean. Drain, turn into a bowl and add measured water. Soak 30 minutes; drain, reserving soaking water. Add saffron to reserved soaking water.

5. Heat butter in a large saucepan over medium heat. Add cardamom, cloves and cinnamon; sauté 1 to 2 minutes. Add drained rice; sauté 5 minutes, stirring frequently. Add soaking water, including saffron, and currants. Bring to a boil; stir. Reduce heat to very low and cover. Cook 15 minutes then turn off heat and let stand 10 minutes without removing top. Rice holds well for 30 to 60 minutes; stir in almonds when ready to serve.

6. Fry burgers in batches or in 2 pans as needed. Heat ½ tbsp (7 mL) each of butter and olive oil in a large frying pan over medium to medium-low heat. Add burgers without crowding. Fry for 8 to 10 minutes on fi rst side. Turn; fry for another 8 to 10 minutes or until crusty.

7. Warm chapati for 3 to 4 minutes in a preheated 400°F oven. Line each round with spinach leaves, add 2 burgers and dollops of chutney and sour cream; fold over and place on warmed serving plate. Spoon rice alongside, garnish with coriander. Allow guests, Indian style, to remove whole spices from rice as they eat. Pass remaining chutney and sour cream.

Makes 6 servings

This is another great recipe from my favorite Canadian site, LCBO.

Oatmeal Cookies

My mother baked a wonderful oatmeal cookie. I hope someday to duplicate her recipe. I think the m and m's in this recipe will be replaced with raisins. Nothing makes the house smell better than the aroma of cinnamon baking.

OUTSTANDING OATMEAL COOKIES

Printed from COOKS.COM

Ingredients:

1 c. butter

1 1/2 c. light brown sugar

1 egg

1 1/4 tsp. vanilla

2 1/2 c. oatmeal (regular, not instant)

1 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 c. M&M candies

1/2 c. raisins

3/4 c. chopped nuts (optional)

1/4 c. coconut (optional)

***

Beat together butter and sugar until fluffy. Blend in vanilla and egg. Add oats, flour, soda and salt. Mix well. Stir in remaining ingredients. Drop by teaspoon onto ungreased cookie sheet. Bake 8 to 10 minutes at 350 degrees. Makes about 4 dozen.

Almond & Orange Stuffed Figs

Almond And Orange Stuffed Figs

These are delicious at any time of the year. Use Medjool dates instead of figs if desired.

If you prefer not to use egg whites, decrease sugar to 2 tbsp and add 1 tbsp honey.

Ingredients:

1 cup whole blanched almonds

¼ cup sugar

¼ cup candied orange peel

2 tsp grated orange rind

2 tsp orange liqueur

1 egg white, lightly beaten

18 good quality, plump dried figs

***

Directions:

1. Preheat oven to 400ºF.

2. Place almonds on a cookie sheet and toast for 8 to 10 minutes, or until slightly brown.

3. Grind together toasted almonds with sugar in a food processor until very fine. Add candied orange peel and process until mixture is fine. Stir in orange rind, liqueur and egg white.

4. With a small knife, trim stem end of fig. Make a vertical slit in the body of the fig and press 2 tsp. into the middle. Mixture should peek out from fig.