Posted By Simply Ducky on May 28, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for May 29th 2010
Ingredients:
1/4 cup (50 mL) vegetable oil (salad quality)
1 tbsp tbsp (15 mL) lemon juice
2 tsp(10 mL) grainy mustard
1 clove garlic, minced
1/4 tsp (1 mL) dried dill weed
1/4 tsp (1 mL) salt
1/4 tsp(1 mL) pepper
6 cups(1.5 L) torn spinach leaves
1/2 cup (125 mL) shredded Swiss cheese
1 carrot thinly sliced
1/2 cup (125 mL) sliced radishes
Instructions:
In salad bowl, whisk together vegetable oil, lemon juice, mustard, garlic, dill weed, salt and pepper. Add spinach leaves, sliced radishes, Swiss cheese, and carrot.
Toss and serve.
Serves 4
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Posted By Simply Ducky on May 21, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for May 22nd 2010
Ingredients:
Pastry for single-crust 9-inch (23 cm) pie
Honey Lemon Yogurt Sauce (recipe at bottom )
5 cups (1.25 L) 1-inch (2.5 cm) pieces Rhubarb
1/4 cup (50 mL) water
3/4 cup (175 mL) granulated sugar
3 tbsp (50 mL) all-purpose flour Topping
1 tbsp (15 mL) butter
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
2 tbsp (25 mL) rolled oats
Instructions:
Filling Preperation:
In large saucepan, place rhubarb and water. Stir together sugar and flour; add to rhubarb. Cook over medium heat until boiling. Reduce heat and simmer, partially covered, until rhubarb is barely tender, about 5 minutes. (Do not cook until rhubarb is mushy.) Set aside.
Topping:
In bowl, combine butter, sugar, flour and rolled oats. With fingertips, blend until mixture resembles coarse crumbs.On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate, leaving overhang. Spread filling in prepared shell. Sprinkle with topping. Fold pastry overhang over filling. Bake in 350ºF (180ºC) oven 35 to 40 minutes or until bubbling and crust is golden. Serve warm or cool with Honey Lemon Yogurt Sauce.
Honey Lemon Yogurt Sauce:
1-1/4 cups (300 mL) vanilla yogurt
3 tbsp (50 mL) liquid honey
3/4 tsp (4 mL) grated lemon rind
In small bowl, stir together vanilla yogurt, liquid honey and grated lemon rind until well combined. Refrigerate until serving time. Makes 1-1/3 cups (325 mL).
Get Fresh With Your Local Farmer!
Posted By Simply Ducky on May 13, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for May 15th 2010
Ingredients:
1 cup (250 ml) mushrooms, thinly sliced
2 cups (500 ml) potatoes, diced small
1 cup (250 ml) fiddleheads, well cleaned and diced
½ tsp. (2.5 ml) lemon zest
2 cups (500 ml) cream (whipping cream, evaporated milk, cereal cream or buttermilk)
1 lb. (454 g) lobster meat, diced
1 lb. (454 g) lobster knuckles and claws in the shell, cleaned well (raw)
1 tbsp. (15 ml) garlic, minced
1 cup (250 ml) onion, finely minced
½ cup (125 ml) celery, finely minced
1 tbsp. (15 ml) Soya sauce
1 tbsp. (15 ml) Worcestershire sauce
½ tsp. (2.5 ml) dill
½ tsp. (2.5 ml) nutmeg
1 tbsp. (15 ml) bacon bits, fried crispy, with grease reserved
2 tbsp. (30 ml) clarified butter
Instructions:
Salt and pepper to taste If using lobster in the shell, reserve shells to produce great stock. Place the bacon grease and butter in a frying pan. Over medium high heat, fry the onions, mushrooms, celery and garlic until golden brown. Add potatoes, and fry for 2 minutes. Remove from heat and place all into a deep stock pot. Cover mixture with water or stock until water is 2 inches (5 cm) above ingredients. Add herbs, and seasonings. Boil over high heat until potatoes are half cooked, add fiddleheads and lobster. Reduce heat to medium and cook until fiddleheads are tender, about 10 minutes. Reduce heat to lowest setting , Add cream, stir well and let sit 5 minutes on lowest heat, checking every few minutes to ensure milk does not burn.
Serve with your favorite crusty garlic bread.
Serves 4-8
Get Fresh With Your Local Farmer!
Posted By Simply Ducky on May 6, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for May 8th 2010
Ingredients:
2 cups fresh fiddleheads1 cup snow peas1 cup diced carrots (coins)1 cup fresh bean sprouts1/2 cup sliced mushrooms1/2 cup raw cashews1 Tbsp butter or oil (butter is richer)1 tsp fresh ground ginger rootGarlic & Tamari soy sauce to taste
Instructions:
Wash and prepare the fiddleheads by removing the fuzzy fronds and cutting off any dry ends. Prepare other vegetables and ginger. Preheat butter or oil in wok, medium heat. Stir-fry the fiddleheads for 10-12 minutes until the fiddleheads take on a vibrant green shade and are soft (fully cooked, not crunchy!). Cook longer if the fiddleheads are at all crunchy. Add carrots, peas, mushrooms, cashews, ginger garlic and soy sauce. Add bean sprouts last. Cook another 1-2 minutes until all veggies are cooked but not too soft.
Serve with rice.
Enjoy
Get Fresh With Your Local Farmer!
The Antigonish Farmers' Market was established in 1995 as a local venue for farmers and other producers to market their wares directly to the public. With the support of the people of Antigonish and the surrounding area, the Market has continued to grow and thrive.