Originally uploaded by chotda
Pietro's is an Italian restaurant chain from japan with Italian and Japanese flavoured pastas. prawns, mussels, salmon, and squid on top of a tomato-flavoured rice base, covered in a Bechamel sauce and run through a broiler.
1. Sprinkle salt and pinch of pepper to the chicken (thinly sliced) breast meat.
2. Leave it on to season it for 10 minutes.
*2.1. Sometimes, flour is added at this point too.
3. Dip into one beaten egg.
4. Coat with breadcrumbs.
5. Deep fry in sunflower or Rapeseed oil at 180°C/350°F.
6. Serve chicken with fried parsley and whipped potatoes.
7. Serve with tartar sauce.
8. Optional garnishes: cherry tomatoes and lettuce
9. Enjoy! :D
A moist and flavourful stuffing makes an impressive but simple meat dish. Top with an apple or calvados drizzle if desired. Refrigerate any leftovers as it slices beautifully the next day. Print Recipe Here: mushrooms.ca/recipes/recipe.aspx?ID=104 https://farm3.staticflickr.com/2452/3952595221_4b8fb9d71b.jpg
Chris' World-famous Frittata Recipe The key to a good Frittata is leftover potatoes. Baked, fried, scalloped, whatever (I prefer baked). They should be cooked once already and placed in the fridge for at least a night. The other ingredients you can make up as you go. I recommend, as a minimum, mushrooms, fresh spinach, onions, peppers, and bacon, but tomatoes, sausage, asparagus, zuchini, and the like are all good ideas. It's best to wait until you have a fridge full of leftovers, and then to simply throw everything in. 1. Start by sauteeing your fresh ingredients with a little oil in an oven-safe pan. I use cast-iron, and it's great. Salt, pepper, garlic, or other spices are recommended at this point. If you have raw meat like bacon, cook it separately, then chop it up and add to the veggies. 2. Throw in your (already-cooked) potatoes, and crisp them up a bit on the outside. Get the pan up to medium-high. Everything should now be hot, and you should have a thin coating of oil on the pan from all this frying. This is important so the eggs don't stick, but don't overdo it or it will be greasy. 3. As this stuff was cooking, you should have beaten 8-10 eggs in a bowl with a splash of milk. Sometimes I'll mix in a large pinch of dehydrated dill. Maybe this should have been step 1.5. Oh well, do it up, and add this mixture to your vegetables on fairly high heat. The eggs should mostly cover your pan full of tasty ingredients. 4. Cook, covered and without stirring, until the egg mixture starts to solidify around the edges. Be careful not to burn it, but it tastes great if it gets crispy where it touches the pan. This is all very subjective. 5. When you think it's cooked fairly well, without burning, sprinkle whatever kind of grated cheese you can come up with all over the top. Sometimes it's nice to add diced tomatoes too. Put the whole pan into the oven at about 400-450 degrees, and cook until the cheese gets bubbly and the egg cooks through. Feel free to broil it for a few minutes to brown the top. Your eggs should rise somewhat, but not like a girlie-man quiche. 6. When it's done, sprinkle generously with more dill, let it cool and serve with toast. 7. Proclaim, out loud, and to anyone who will listen, that this is "the best frittata this house has ever seen." As you get better with each new incarnation, and more adventurous in your ingredient selection, this statement will almost certainly be true. https://farm4.staticflickr.com/3224/3063714098_e5170747d8_b.jpg
Espelette chili powder is a quintessential spice found in the Basque region of Spain. A good substitute is a combination of sweet and smoked paprika and cayenne pepper, which we've used here.
Photography by Jodi Pudge
Portion size
4 to 6
Ingredients
3 sweet red peppers, halved and cored
1 sweet onion, thickly sliced
1 can (28 oz/796 mL) tomatoes, drained
5 oz (142 g) cured chorizo sausages, cut in chunks
10 cloves garlic
8 small bone-in skin-on chicken pieces, (half-breasts, thighs or drumsticks)
2 tbsp (30 mL)
olive oil1-3/4 tsp (9 mL)
chopped fresh thyme
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) sweet paprika
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) cayenne pepper
Preparation
On baking sheet, broil red peppers, cut side down, until blackened, about 12 minutes. Let cool enough to handle. Peel off blackened skins. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
In roasting pan, combine red peppers, onion, tomatoes, chorizo and garlic.
Toss chicken with oil to coat. Combine thyme, salt, sweet and smoked paprika and cayenne pepper; rub all over chicken. Place, skin side up, on vegetable mixture in pan.
Roast in 450°F (230°C) oven, basting halfway through, until juices run clear when chicken is pierced, about 45 minutes.
Recipe shared at http://www.canadianliving.com/food/basque_roast_chicken.php
Toss chicken with oil to coat. Combine thyme, salt, sweet and smoked paprika and cayenne pepper; rub all over chicken. Place, skin side up, on vegetable mixture in pan.
Roast in 450°F (230°C) oven, basting halfway through, until juices run clear when chicken is pierced, about 45 minutes.
Recipe shared at http://www.canadianliving.com/food/basque_roast_chicken.php
I love these Tolcarne Ginger cookies and despite the title this is a rustic cookie... big on flavor and crunchy but chewy due to the Lyle's golden syrup and stem ginger content. Wonderful with a cup of Queen's Red Roses tea. 2 1/2 Cups All Purpose Flour 1 Tablespoon + 3/4 tsp Baking Powder 1 tsp. table salt 1 Cup sugar (I use baker's sugar - extra fine) 1 Tablespoon ground ginger (I use organic) 1 Tsp baking soda 1/2 Cup unsalted butter (I use organic) 1/4 Cup Lyle's golden syrup 1 egg, beaten 2 pieces stem ginger, drained of syrup, minced Steps: 1. Preheat oven to 325 degrees and line a baking sheet with silpat or parchment paper; 2. Combine all dry ingredients into a mixing bowl, set aside. 3. Gently melt butter with golden syrup - cool slightly. Pour onto the dry ingredients and immediately add the egg and minced stem ginger and mix well with a wooden spoon or a swedish dough whisk to make a dough. 4. Using your hands, roll into walnut sized pieces of round dough. Place well apart on cookie sheet and then flatten each ball slightly with 3 fingers and then flatten again with those fingers at 90 degrees. Don't squish them too much - about 1/4 inch is about right as they will spread as they cook. 5. Baking for 15-20 minutes or until crisp and golden. Let cook on wire rack. Store in airtight tin or freeze. Makes just over 2 dozen nice sized cookies. These are a wonderful cookie and one of my favorites. https://farm4.staticflickr.com/3840/14662445974_4c134b11d0_b.jpg
