Vietnamese Hot and Sour Soup

Ingredients
6 scallions, cut into 2-inch strips
1 Tbsp olive oil
2 medium carrots, shaved thin
2 cups bean sprouts
2 chili peppers, sliced thin with seeds
10oz canned, strained straw mushrooms
19oz canned pineapple pieces
7 cups vegetable broth
1/2 block herb and garlic tofu, cubed small
1/4 cup asian fish sauce
2 Tbsp lime juice
1 Tbsp cilantro
2 Tbsp basil

Directions
1. In a large soup pot, sautee scallions in oil at low heat until soft.
2. Add carrot shavings, turn heat to medium-high.
3. As carrots soften, add bean sprouts and chilis. Mix well.
4. Stir in broth, mushrooms, pineapple pieces (with juice) and tofu cubes. Bring pot to a boil.
5. Reduce heat to a simmer and add fish sauce, lime juice, cilantro and basil.
6. Allow to simmer covered for 15 minutes.

Aioli/Garlic Mayonnaise

You know that garlic mayonnaise that we all love from Bustan?

Welllllll make it yourself!!

• 3 cloves garlic
• 1 cup mayonnaise
• 1/2 tbsp fresh-squeezed lemon juice
• 1/4 tsp salt

Preparation:

Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very fine. Add a pinch of salt, and using the flat of the knife again, scrap and press the garlic against the cutting surface to make a very smooth paste. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor.

Add the garlic to a small bowl, and whisk together with the rest of the ingredients. Wrap and refrigerate for 30 minutes to allow the flavors to develop. Serve cold.

trout with mango, jalapeno, and cilantro salsa

I found this one on-line when someone gave me three fresh trout (quite the gift) and I had no idea what to do with them. I'm not very good at being consistent with quantities in recipes, so I've just listed the ingredients for the salsa - add as much or as little of each as you like.

fresh or frozen trout (gutted, but with bones in)
salsa: diced fresh mango
fresh chopped cilantro
chopped red bell pepper
diced jalapenos
red onion
garlic
rock salt, pepper
honey
olive oil

Stuff the salsa inside the fish and throw it into the oven (covered with foil, around 400 F) for around 20 min, or until the fish is light pink and the skin flakes off.

Turkey pot pie

2 turkey thighs
1 bottle red wine
2 tbsp rosemary
1/2 package onion soup mix
...
3 long celery stalks, chopped
1/2 red onion, chopped
2 cups mushroom, sliced
2 tbsp vegetable oil
1/2 cup whole wheat flour
1 can cream of chicken soup
1 can cream of broccoli soup
1/2 cup milk
1 cup mixed frozen vegetables
1 tbsp thyme
Pepper to taste
...
4 large potatoes, quartered
1 tbsp garlic paste
1 package leek soup mix
1/3 cup milk
1 tbsp margarine or butter
...
4 Tenderflake (9") pie crusts, defrosted and uncooked
1/2 cup shredded blue cheese

1. Marinate turkey in red wine, rubbing rosemary and onion soup mix on both sides, overnight.
2. Sautee celery, onion and mushroom until soft but not caramelized in vegetable oil in a large pot.
3. Slice turkey into bite-sized chunks, removing as much meat from the bone as possible.
4. Bring a large pot of water to boil.
5. Add turkey and flour to pot, stirring constantly.
6. After 5 minutes, add both cans of soup creams and 1/2 cup milk to turkey; bring to a boil.
7. Reduce heat, add frozen mixed vegetables and spices, and simmer covered for 45 minutes.
8. Meanwhile, add quartered potatoes and simmer uncovered for 45 minutes.
9.a) Preheat oven to 400F.
b) Drain and mash potatoes incorporating leek soup mix, garlic paste, 1/3 cup milk and butter.
10. Layer turkey mix into pastry shells, cover with a layer of mashed potatoes and garnish with blue cheese.
11. Place pies on middle rack of oven for 15 minutes at 400F. Broil an additional 2 minutes until cheese and potatoes just brown.

Serves 10. Don't worry about leftovers--it's just as good after it's been in the fridge!

Pasta e Fagioli Soup

Ingredients
1 tbsp olive oil
1 lb prociutto sliced into thin strips
2 medium onions, coarsely diced
1 cup carrots

8 cups vegetable broth

3 russet potatoes, 1 sliced and 2 diced
1 cup butternut squash, coarsely diced
1 cup red pepper, diced
1 cup kidney beans, precooked

6 Roma tomatoes, peeled, diced and seeded
1/2 cup small shell pasta

1/4 cup chives, coarsely chopped
Sea salt, pepper, celery seed to taste
Parmesan or romano cheese to taste, grated

Directions
1. Preheat large soup pot at medium heat with olive oil, uncovered.
2. Add prosciutto, allow to sizzle.
3. Add onions, carrots. Sautee until soft and translucent, do not allow to caramelize.
4. Add broth, salt, pepper and celery seed. Bring to a simmer.
5. Add potatoes, squash, pepper, and beans.
6. When soup begins to simmer again, add tomatoes and pasta. Cover pot.
7. Allow to simmer 45 minutes.
8. After 45 minutes, garnish with chives, stir, and allow to sit covered on low heat for 10 more minutes.
9. Serve topped with cheese.

Makes enough for 8 adults.

Yannick's Rice Krispies Bars

A delightful snack perfect for soccer moms and bored graduate students alike.

Ingredients
6 cups Kellogg's Rice Krispies
2 cups Chocolate chips
1/3 cup Butter or margarine
1/3 cup Dried cranberries
6 cups Marshmallows
1 tbsp Blackcurrant syrup
Icing to taste

Directions
1. Preheat oven to 300 degrees.
2. Thoroughly mix cereal and chocolate chips in large mixing bowl.
3. Melt butter at low heat; raise heat when melted to medium-high while adding cranberries and marshmallows.
4. When marshmallows have melted, stir in blackcurrant syrup. Mixture should not have lumps.
5. Pour heated marshmallow mix into cereal mix to evenly coat. Chips should just begin to melt.
6. Press mixture into rectangular pyrex dish in an even layer. Coat with icing, place in preheated oven for 5-10 minutes until icing begins to melt.
7. Allow to cool in refrigerator at least 15 minutes before cutting into bars.

Makes 16 large squares or 32 snack-sized bars.

Roast Beef Palette Roulé

Sorry, don't know what this meat cut is in English. If you live in Qc, just look up this cut on the packaging. I tend to just throw a bunch of stuff together, so I can't give exact quantities, but this recipe was AWESOME. The cut made a big difference in the taste.

Put roast beef in an oven-safe dish

Add some balsamic vinegar, worcestershire sauce and a little water over the meat. This quantity of this mixture should cover the bottom of your dish (a few millimeters deep).

Sprinkle some rosemary, fresh chopped basil and a pinch of Montreal steak spice.

Add a small bay leaf to the liquid.

Cook at 350 C (about an hour 15 mins depending on the size of the cut).

Bean Salad

I got this from a website and really liked it so I've incorporated it into my cooking :)

Need:

Green beans, trimmed

White beans, trimmed

2 cups chopped tomato (I like italian tomato)

1 tbsp sherry vinegar or wine vinegar

2 teaspoon extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup thinly sliced fresh basil

1/2 crumbled feta cheese

Preparation:

Cook beans in boiling water 5 min or until crisp-tender. Drain and rinse in cold water.

Combine the tomato and next 4 ingredients in a bowl. Divide the beans evenly among plates.

Spoon 1/4 cup tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese.

Grad Students' Eggs Benedict

An easy, Saturday-morning recipe for the grad student on a budget. Excellent with a side of sliced fruit or hashbrowns, make it for your flatmate and they'll never let you go.

Ingredients
Hollandaise sauce
1/3 cup butter, melted (keep warm).
3 tbsp water, boiling.
2 eggs, yolk/white separated.
1 tbsp lemon juice, warm.
1 tsp salt.
2 tbsp sugar.
(optional) 1 tbsp blackcurrant syrup.
Main dish
2 slices whole-wheat bread, toasted
1 tbsp butter
2 eggs, whole
6 strips bacon
2 slices mild cheese

Directions
1a. Fry bacon strips at med-low/low heat.
1b. To top of double-boiler at low heat (water should not be boiling), add egg yolks and beat with metal whisk until thickened.
2. Add 1 tbsp boiling water, beat until thickened. Repeat, 1 tbsp at a time, for a total of 3 tbsp boiling water.
3. Add warm lemon juice, whisking constantly. Ensure the yolks do not break up.
4. Remove top of double-boiler from heat, beat until thickened.
5. Add 1/6 cup warm butter, whisking constantly, until thickened. Repeat, 1/6 cup at a time, for a total of 1/3 cup melted butter.
6. Add salt, sugar, and syrup (optional).
7. Reserve in fridge until ready to use.

8. Increase temperature of frying pan burner to medium/medium-high as fat begins to melt away from meat.
9. Broil back side of bread, turn over, butter slices, and broil top side as bacon becomes crispy.
10a. Poach whole eggs and remaining egg whites in egg poacher for 5 minutes, or,
10b. Bring pot of water to boil, reduce to simmer, add 1 tbsp vinegar, create vortex in center of pot, crack egg into vortex center, and allow to cook approximately 7 minutes for cold eggs.
11. Top bread with bacon, cheese, poached eggs, and hollandaise sauce.

Serves 2.

White Wine Sangria

This sangria is quite sweet but for those who don't mind, its pretty good :)

Need:

1/2 c. water

1 c. sugar

1/4 tsp. ground cinnamon or 1 stick cinnamon

2 bottles dry white wine

1 tray ice cubes

1 lemon

1 orange 1 banana

Do:

Combine 1/2 cup water, 1 cup sugar and 1/4 teaspoon ground cinnamon or 1 cinnamon stick. Bring to simmer and cook 5 minutes. Slice 1 lemon, 1 orange and 1 banana. Pour hot syrup over fruit and refrigerate.

At serving time, transfer fruit mixture to a large clear glass pitcher. Add 2 bottles dry white wine, such as a burgundy. Add a tray of ice cubes and stir. Serve in wine glasses.

Cooks Tip: You may substitute dry red wine for white wine. In addition to fruits listed here, you may use peaches, nectarines or strawberries

Coq au Vin (Blanc)

3 lb chicken, still on bone, with skin
2 tbsp rosemary

4 strips bacon, diced
OR
1 oz lardoons

1/2 cup chopped fresh dill
1 cup chopped fresh Italian parseley
1 cup frenched cremini mushroom
3 diced Roma tomatoes
1 cup baby carrots
1 minced large white onion
3 chopped large scallions
3 tbsp balsamic vinaigre
1 tbsp white vinaigre
3 tbsp garlic paste
1 cup boiling water
8 tsp chicken broth concentrate
750ml dry white wine

1. Combine pork, dill, parseley, mushrooms, tomatoes, carrots, onion and scallions in airtight container with vinaigre. Allow to marinate overnight in refrigerator.
2. Rub chicken with rosemary and place in bottom of slow cooker.
3. Add garlic paste, ensuring even distribution.
4. Add marinade to slow cooker.
5. Add wine.
6. Add broth concentrate, mix to ensure concentrate dissolves in wine. Begin slow-cooker at low heat.
7. After 15 minutes, lift lid and add water. Stir and cover.
8. Continue cooking at low heat for 6 hours. The meat should fall off the bone.
9. In the last hour of cooking, turn heat to high.

Serves 8.