CULINARY ARTS
On this page I will post 2 recipes weekly. One of the recipes will be mine; one of them will be Celia's. We may provide some history on the recipe. You guys are encouraged to vote by commenting on which recipe you like more or which one sounds better or something of the sort. A big thanks to http://zexxyswife.blogspot.ca, Celia's Grandma and our librarian Ms. Lemmon for helping with reviews, ingredients and testing recipes! Since I will be posting quite a few recipes, I realized that it would be much more fitting to open up another website dedicated purely to my food ventures. If you're interested, make sure to check out www.whatsbaking.weebly.com
Irish Potato and Cheese Soup
Makes: Approx. 4 cups/4 servings
Prep Time: 45 minutes
15mL Butter
1 medium yellow onion (finely chopped)
1 carrot peeled and chopped
15mL fresh dill or (5mL dried dill)
2 large potatoes peeled and cubed
450mL boiling water
250 mL chicken stock
125mL grated Cheddar/Dubliner cheese
Salt and Pepper to taste
Method:
1. Melt butter in a medium pot. Add onion first, two minutes after, add carrot. Sauté over low heat, until vegetables are tender and lightly browned (approx. 10-12 minutes). Stir in the dill.
2. At the same time, place peeled and cubed patties in the bottom of a medium pot. Cover potatoes with water. Bring water to a boil and boil potatoes until tender (approx. 15 minutes).
3. Add chicken stock to 350mL of hot water (use reserved potato water).
4. Drain excess water from potatoes.
5. Transfer the softened coarrots, onions and potatoes into a food processor. Pour in half of the stock/water mixture and begin processing.
6. Gradually add remaining stock/water mixture to food processor while in use. Process until smooth.
7. Return pureed soup to pot and re-heat (if necessary).
8. Add salt and pepper to taste. Gradually stir in grated cheese. Stir until melted or stringy. Serve.
Prep Time: 45 minutes
15mL Butter
1 medium yellow onion (finely chopped)
1 carrot peeled and chopped
15mL fresh dill or (5mL dried dill)
2 large potatoes peeled and cubed
450mL boiling water
250 mL chicken stock
125mL grated Cheddar/Dubliner cheese
Salt and Pepper to taste
Method:
1. Melt butter in a medium pot. Add onion first, two minutes after, add carrot. Sauté over low heat, until vegetables are tender and lightly browned (approx. 10-12 minutes). Stir in the dill.
2. At the same time, place peeled and cubed patties in the bottom of a medium pot. Cover potatoes with water. Bring water to a boil and boil potatoes until tender (approx. 15 minutes).
3. Add chicken stock to 350mL of hot water (use reserved potato water).
4. Drain excess water from potatoes.
5. Transfer the softened coarrots, onions and potatoes into a food processor. Pour in half of the stock/water mixture and begin processing.
6. Gradually add remaining stock/water mixture to food processor while in use. Process until smooth.
7. Return pureed soup to pot and re-heat (if necessary).
8. Add salt and pepper to taste. Gradually stir in grated cheese. Stir until melted or stringy. Serve.
Brownies
Makes: 16 brownies
Prep Time: 20 Minutes
400mL Flour
150mL Cocoa
4mL Baking Powder
500mL Sugar
200mL Oil
2 large Eggs
30mL Cold Water
10mL Vanilla
Pinch of Salt
Method:
1. Preheat your oven to 180C (350F).
2. Grease and line a 40cm square baking pan.
3. In a medium bowl, sift together flour, salt, baking powder and cocoa. Set aside.
4. In a large bowl, stir together sugar and oil. Beat in the egg, vanilla and cold water.
5. Gradually add the dry ingredients to the wet ingredients. Mix well
6. Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
7. Allow brownies to cool, and cut.
Prep Time: 20 Minutes
400mL Flour
150mL Cocoa
4mL Baking Powder
500mL Sugar
200mL Oil
2 large Eggs
30mL Cold Water
10mL Vanilla
Pinch of Salt
Method:
1. Preheat your oven to 180C (350F).
2. Grease and line a 40cm square baking pan.
3. In a medium bowl, sift together flour, salt, baking powder and cocoa. Set aside.
4. In a large bowl, stir together sugar and oil. Beat in the egg, vanilla and cold water.
5. Gradually add the dry ingredients to the wet ingredients. Mix well
6. Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
7. Allow brownies to cool, and cut.
Witch's Fingers-HALLOWEEN!
Makes: Around 30 fingers
Prep Time: 30 Minutes
125mL Softened Butter
175mL Icing Sugar
1/2 Egg
2mL Vanilla
400mL Flour
2mL Baking Powder
Small Pinch of Salt
30 Whole Blanched Almonds
Red Gel Icing
Method:
1. Preheat oven 160C (325F). Center oven racks
2. Sift and measure flour
3. In a medium bowl sift together flour, baking powder and salt.
4. In a large bowl cream butter. Sift in icing sugar and continue creaming
5. Stir the egg and vanilla into the large bowl.
6. Add dry ingredients to creamed mixture, 1/3 at a time, mixing well after each addition. Use your hands to knead the dough until smooth, and shape into a ball.
***You can wrap the dough in plastic wrap, and chill before shaping, or shape immediately.
7. TO SHAPE: take approximately 10mL of dough (size of a large cherry). Roll into a finger shape (approximately the size of your pinky). Place on a baking tray and repeat with the remaining dough.
8. Press one almond into the end of each finger to create a finger nail. Squeeze the dough in the middle to make a knuckle. Score the knuckle area 3 times to make wrinkles (1mm deep) with a paring knife.
9. Bake for approximately 12-15 minutes until just golden brown at the edges. Cool on the tray for 2 minutes and remove.
10. Once cooled, decorate by gently squeezing red gel icing under the almond/finger nail to create the appearance of blood.
Prep Time: 30 Minutes
125mL Softened Butter
175mL Icing Sugar
1/2 Egg
2mL Vanilla
400mL Flour
2mL Baking Powder
Small Pinch of Salt
30 Whole Blanched Almonds
Red Gel Icing
Method:
1. Preheat oven 160C (325F). Center oven racks
2. Sift and measure flour
3. In a medium bowl sift together flour, baking powder and salt.
4. In a large bowl cream butter. Sift in icing sugar and continue creaming
5. Stir the egg and vanilla into the large bowl.
6. Add dry ingredients to creamed mixture, 1/3 at a time, mixing well after each addition. Use your hands to knead the dough until smooth, and shape into a ball.
***You can wrap the dough in plastic wrap, and chill before shaping, or shape immediately.
7. TO SHAPE: take approximately 10mL of dough (size of a large cherry). Roll into a finger shape (approximately the size of your pinky). Place on a baking tray and repeat with the remaining dough.
8. Press one almond into the end of each finger to create a finger nail. Squeeze the dough in the middle to make a knuckle. Score the knuckle area 3 times to make wrinkles (1mm deep) with a paring knife.
9. Bake for approximately 12-15 minutes until just golden brown at the edges. Cool on the tray for 2 minutes and remove.
10. Once cooled, decorate by gently squeezing red gel icing under the almond/finger nail to create the appearance of blood.