Irish Soda Bread

Submitted by Barb on Sun, 10/15/2000 - 20:28

Fall is one of my favourite food seasons. I love cooking homey, warm soups and stews with fall vegetables. An easy and tasty bread to serve with a hearty soup is this whole wheat irish soda bread. I've never been to Ireland, so I don't know if this is anything like the soda bread that's served there, but it's still tasty and easy!

Dept:

Al's Braised Lamb Shanks

Submitted by Roland on Sat, 10/14/2000 - 23:05

Al's Braised Lamb Shanks sound just as delicious as Barb's. Someday I'll have to have a cookoff!

Dept:

Three Cookbooks that Should Be in Every Kitchen

Submitted by Roland on Fri, 10/13/2000 - 23:16

According to Cookbook Mania, these three books should be in every kitchen. I have one of the books, The Joy of Cooking and I heartily recommend it! If anybody has tried the other two, please let us know what you thought of the books!

Dept:

Israeli Couscous Salad

Submitted by Barb on Thu, 10/12/2000 - 21:38

Various grains are starting to show up more and more on local menus and at stores. One no longer expects to see mashed potatoes or rice as a mainstay accompaniment anymore. Israeli couscous is one of those grains. It's a wheat based product that is shaped like tiny little pearls that resemble pasta more than couscous. The first time I tried Israeli couscous, I was really impressed by it's slightly chewy texture and toasty aroma. It cooks very quickly and adapts well to any broths and sauces inwhich it is cooked.

Dept:

Israeli Couscous Salad

Submitted by Barb on Thu, 10/12/2000 - 19:02

1 cup Israeli couscous
2 cups broth or water
1/2 tsp. salt
3/4 cup chopped red pepper
3/4 cup chopped green pepper
3 green onions, chopped
1/2 cup chopped cilantro
1 1/2 cups cooked kidney or black beans, rinsed and drained
1 Tbsp. honey
Juice of 1 large lime
3 Tbsp. olive oil
Salt and pepper to taste

Bring broth or water to boil. Add salt and couscous. Simmer for 6 minutes.
Drain and cool couscous.
Combine couscous with peppers, green onion, cilantro and beans.

Daniel's Eggplant Sandwich

Submitted by Roland on Wed, 10/11/2000 - 22:09

Spotted Daniel's Grilled Eggplant Sandwich on ViewFromTheHeart. Looks good! If you try it, please let us know how it turned out!

Dept:

Pumpkin Cheesecake with Hazelnut Crust

Submitted by Barb on Tue, 10/10/2000 - 22:40

Here's my recipe for decadent pumpkin cheesecake. It's rich, spicy and creamy...a great cross between traditional pumpkin pie and baked cheesecake. You can use pecans or walnuts in the crust instead of hazelnuts. As you bake your cheesecake, check out this handy tip.

Dept:

Picture Perfect Cheesecake

Submitted by Barb on Tue, 10/10/2000 - 17:19

To keep a baked cheesecake from cracking as it's cooling, place the cheesecake on a rack and cover with a large bowl or pot immediately after removing it from the oven. This slows down the cooling process so the cake doesn't "shock", cool down too quickly and develop a crack.

Once the cake is completely cooled, cover loosely and refrigerate for at least 6 hours, preferably overnight, before serving.

Pumpkin Cheesecake with Hazelnut Crust

Submitted by Barb on Mon, 10/09/2000 - 21:16

Crust:
1 1/2 cups hazelnuts
4 Tbsp. butter, melted
3 Tbsp. sugar

Filling:
1 1/4 cup light brown sugar, packed
1 1/2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 tsp. ground ginger
1/4 tsp. nutmeg
2 tsp. cornstarch
3 - 8 oz. (250 g) packages cream cheese
4 large eggs
1 1/2 cup solid pack pumpkin

For crust:
Toast hazelnuts in oven for 10 minutes at 350 degrees F.
Cool slightly and rub off skins.

Happy Thanksgiving!!

Submitted by Barb on Mon, 10/09/2000 - 10:34

Thanksgiving is my favourite holiday. It's a celebration of harvest and good food and a wonderful time to spend with friends and family. As we sit down to a bountiful feast, I am always reminded about how fortunate we are to have so much food available to us. And I am thankful.
Our Thanksgiving menu:
Crostini di Fegatini
Roast Turkey with Rosemary, Garlic and Proscuitto
Garlic Mashed Potatoes
Herb Stuffing with Pancetta and Pine Nuts

Dept:

Pages

Subscribe to VanEats RSS