Theresa Volk from work had a kitchen party and one of her friend's brought this homemade almond roca. It was so good that wherever it went, it immediately attracted a throng of people who would suddenly decide to "hang out" around it! Needless to say, a total hit at the party. Here's the recipe that she was able to finagle out of one of her friends:
Worlds Easiest Almond Roca
Ingredients:
1 pound of unsalted butter
1 1/2 cups brown sugar
1 box (454 g) graham crackers (two rows)
2 packages (100 g each) sliced almonds
1 package (270 g) milk chocolate chips
1 package (270 g) semi-sweet chocolate chips
Directions:
1) Melt the butter over medium heat
2) Add the brown sugar. Gently boil for three minutes, stirring occasionally
3) Line two cookie sheets (cookie sheets need to have a lip around the edge as the liquid will spread) with the graham crackers
4) Sprinkle one package of almonds over each sheet
5) Pour butter/sugar mixture on top, spreading gently with a spatula to cover all the crackers
6) Bake for 5-6 minutes at 350 degrees
7) Combine the milk chocolate and semi-sweet chocolate chips together. Sprinkle the chips on top on let it sit for a minute or two until the chocolate starts to melt - then gently spread the chips around with a spatula
9) Refrigerate overnight
Enjoy!!!
PS: it freezes really well too!
Tuesday, October 19, 2010
Monday, August 30, 2010
Caesar Salad Dressing
I'm on the hunt for a good Caesar salad dressing recipe. So far, memorable dressings have included Mike's homemade dressing (but he never parted with the recipe) and the dressing at Santali's Greek restaurant in New Westminster. Also homemade but the owner won't give the recipe out either.
Tomorrow I'm going to attempt my first homemade caesar salad dressing. I think the secret to making one similar to the one I had at Santali's is anchovy. So, I'm going to try this recipe I found on the food network:
link: http://www.foodnetwork.ca/recipes/Salad/Vegetables/recipe.html?dishid=5594
Ingredients
Roasted Garlic
* 1 head roasted garlic (see below)
* 1 tablespoon vegetable oil (15 mL)
Dressing
* 2 cloves garlic
* 2 anchovy fillet
* 2 tablespoons capers, drained and rinsed (25 mL)
* 1/2 teaspoon Dijon mustard (2 mL)
* 1 tablespoon lemon juice(15 mL)
* 1/4 teaspoon Worcestershire sauce (1 mL)
* 1/4 cup (50 mL) vegetable oil
* 2 tablespoons low fat mayonnaise (25 mL)
* 1/4 teaspoon freshly ground black pepper (1 mL)
* 1 head romaine lettuce, outer leaves removed
* 1/4 cup freshly grated or shaved parmesan (50 mL)
Directions
Roasted Garlic
1. Preheat oven to 375 degrees F (190 C).
2. Slice stem end off garlic. Place on a sheet of aluminum foil. Drizzle with the oil. Wrap garlic and place on a baking sheet. Bake for 35-45 minutes or until softened. This can be done ahead up to one day ahead. Let cool.
Dressing
1. In the bowl of a food processor, pulse roasted garlic, raw garlic, anchovy, and capers.
2. Process until finely minced. Add Dijon mustard, lemon juice and Worcestershire sauce. With motor running, slowly drizzle in vegetable oil and finish with mayonnaise to achieve a creamy consistency.
3. Season with black pepper and salt if needed, to taste.
4. In a large bowl, tear lettuce into bite size pieces, Add dressing, croutons, and cheese to the bowl, and toss well.
Wish me luck!
Tomorrow I'm going to attempt my first homemade caesar salad dressing. I think the secret to making one similar to the one I had at Santali's is anchovy. So, I'm going to try this recipe I found on the food network:
link: http://www.foodnetwork.ca/recipes/Salad/Vegetables/recipe.html?dishid=5594
Ingredients
Roasted Garlic
* 1 head roasted garlic (see below)
* 1 tablespoon vegetable oil (15 mL)
Dressing
* 2 cloves garlic
* 2 anchovy fillet
* 2 tablespoons capers, drained and rinsed (25 mL)
* 1/2 teaspoon Dijon mustard (2 mL)
* 1 tablespoon lemon juice(15 mL)
* 1/4 teaspoon Worcestershire sauce (1 mL)
* 1/4 cup (50 mL) vegetable oil
* 2 tablespoons low fat mayonnaise (25 mL)
* 1/4 teaspoon freshly ground black pepper (1 mL)
* 1 head romaine lettuce, outer leaves removed
* 1/4 cup freshly grated or shaved parmesan (50 mL)
Directions
Roasted Garlic
1. Preheat oven to 375 degrees F (190 C).
2. Slice stem end off garlic. Place on a sheet of aluminum foil. Drizzle with the oil. Wrap garlic and place on a baking sheet. Bake for 35-45 minutes or until softened. This can be done ahead up to one day ahead. Let cool.
Dressing
1. In the bowl of a food processor, pulse roasted garlic, raw garlic, anchovy, and capers.
2. Process until finely minced. Add Dijon mustard, lemon juice and Worcestershire sauce. With motor running, slowly drizzle in vegetable oil and finish with mayonnaise to achieve a creamy consistency.
3. Season with black pepper and salt if needed, to taste.
4. In a large bowl, tear lettuce into bite size pieces, Add dressing, croutons, and cheese to the bowl, and toss well.
Wish me luck!
Thursday, July 15, 2010
Mint Limeade
As noted in my last post, we had mint limeade at our SYTYCD marathon and I made it again for my dad's 40th BBQ lunch (again, a bit hit!)
Here's the recipe for 2 cups of simple syrup:
Bring 1 1/2 cups of sugar and 1 1/2 cups of water to a boil, stirring until dissolved. Let cool.
Mint Limeade:
Muddle 2 lime wedges and some mint leaves in each glass and add ice. Mix 2 cups simple syrup, 2 cups water, 1 1/2 cups fresh lime juice and 1/2 cup fresh lemon juice in a pitcher; pour into the glasses.
Here's the recipe for 2 cups of simple syrup:
Bring 1 1/2 cups of sugar and 1 1/2 cups of water to a boil, stirring until dissolved. Let cool.
Mint Limeade:
Muddle 2 lime wedges and some mint leaves in each glass and add ice. Mix 2 cups simple syrup, 2 cups water, 1 1/2 cups fresh lime juice and 1/2 cup fresh lemon juice in a pitcher; pour into the glasses.
Zesty Lemon Potato Salad
The other night while having a SYTYCD marathon, we did a potluck dinner at Janine's house. I brought grilled vegetables and a crab appetizer and Janine made chili salmon and a zesty mint limeade. I can't tell what was better: the show or the food!
The potato salad was just right for a hot summer's night and the dill and lemon just added that lift that a boring potato salad is always desperately in need of. The mint limeade was a little tart but a perfect non-alcoholic accompaniment to a summer's night dinner.
Here's the recipe for the zesty lemon potato salad (thanks Victoria!)
Ingredients:
600g of fingerling potatoes (sliced),
50g shredded rocket (arugula) leaves
Dressing:
2 tbsp chopped preserved lemon rind,
1 tbsp wholegrain mustard,
1/2 cup whole egg mayonnaise,
2 tbsp lemon juice,
sea salt and cracked pepper.
Place the potatoes in a saucepan of boiling water and cook until tender (usually about 8 minutes). Drain and rinse under running water. toss the potato with the rocket.
To make the dressing, place the preserved lemon rind, mustard, mayonnaise, lemon juice, salt and pepper in a bowl and whisk to combine. to serve pour the dressing over the potatoes and rocket and toss gently. serves 4.
Note: we dropped the arugula from the recipe (thank God) because I find the green a little too bitter for my liking.
The potato salad was just right for a hot summer's night and the dill and lemon just added that lift that a boring potato salad is always desperately in need of. The mint limeade was a little tart but a perfect non-alcoholic accompaniment to a summer's night dinner.
Here's the recipe for the zesty lemon potato salad (thanks Victoria!)
Ingredients:
600g of fingerling potatoes (sliced),
50g shredded rocket (arugula) leaves
Dressing:
2 tbsp chopped preserved lemon rind,
1 tbsp wholegrain mustard,
1/2 cup whole egg mayonnaise,
2 tbsp lemon juice,
sea salt and cracked pepper.
Place the potatoes in a saucepan of boiling water and cook until tender (usually about 8 minutes). Drain and rinse under running water. toss the potato with the rocket.
To make the dressing, place the preserved lemon rind, mustard, mayonnaise, lemon juice, salt and pepper in a bowl and whisk to combine. to serve pour the dressing over the potatoes and rocket and toss gently. serves 4.
Note: we dropped the arugula from the recipe (thank God) because I find the green a little too bitter for my liking.
Subscribe to:
Posts (Atom)