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Gentleman's Delight

Gentleman's Delight


Regardless if dad, grandpa, or another significant fatherly figure first became a proud papa at the turn of the century or in 2013, there’s a drink for each and every one of them. Here’s a plethora of picks for the male parent who helped us grow up to our present selves.

In honor of 1953's Gentlemen Prefer Blondes, Marilyn Monroe proclaimed "Diamonds are a Girl's Best Friend." The Gentleman's Delight (created by San Francisco mixologist Duggan McDonnell) isn't as pricey, but it will put a similar smile on dad's face.

Ingredients

  • 1 1/2 Cup pats Bombay Sapphire East Gin
  • 1 1/2 parts tonic water
  • 3/4 parts Martini Bianco Vermouth
  • 1 part fresh lemon juice
  • 1/2 part simple syrup

Recipe Summary

  • 1 ½ cups water
  • 3 cups granulated sugar
  • 3 tablespoons light corn syrup
  • ½ cup orange juice
  • 3 tablespoons orange zest
  • 3 (.25 ounce) envelopes unflavored gelatin
  • ¾ cup cornstarch
  • ½ cup cold water
  • 1 tablespoon vanilla extract
  • ¾ cup chopped pistachio nuts
  • confectioners' sugar for dusting

Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.

Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.

Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.

When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.


Recipe Summary

  • 1 cup finely chopped pecans
  • 1 cup all-purpose flour
  • ½ cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 (16 ounce) container frozen whipped topping, thawed, divided
  • 3 cups milk
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled

Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.

In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.

In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.


La Vegan Gluten-Free Boucherie: Soy-Based Meat Analogues for the Ethical Gourmet

Many people who embrace a plant-based diet do so for ethical reasons and not because they dislike the flavor and texture of meat. But finding satisfying meat alternatives, especially those made without gluten, is not always easy for individuals who once enjoyed the flavors and textures associated with meat-based dishes, or for individuals who grew up with meat-based dishes as a traditional part of their family or ethnic heritage.

My new vegan and gluten-free mini-cookbook, presented in illustrated digital PDF format, includes over 40 delectable recipes to delight your palate!

Click here for more details and ordering information.


Watch this video (below the instruction of the recipe)

A picture worth a thousand words, a video worth a thousand images.

This video will show you how to prepare the Buddha&rsquos Delight. (7.48 minutes). It is located below the Instruction, above the nutrition value in the recipe below.

(Note: If you encounter any audio / visual problem of viewing this video, you can view it from YouTube by clicking this link, which will open in a new tab)

6. Fat choy (black moss) 发菜

Black moss (fatt choy) is a kind of fungi with the appearance resemble human hair after drying. It is prevalent in various lunar new year cuisine due to the phonetic approximation to &lsquoFatt Choy&rsquo in Chinese which carries the meaning of making plenty of money.

Fatt Choy does not include in the day to day cooking as it is quite expensive.

7. Wood ear fungus 木耳

Wood ear fungus is a kind of edible fungus usually sold in the dried form.

It swells up to more than double of its original size after fully hydrated. It is a favorite ingredient for Buddha&rsquos Delight, hot and sour soup and a variety of Chinese dishes due to its crunchy texture.

8. Bean curd preserved 腐乳

Fermented bean curd is another English name of the same item, which is a Chinese condiment consisting mainly of soybeans, salt, rice wine.

There are two types of fermented bean curd: the white and the red one.

White fermented bean curd is the type we used in the recipe. We prefer the flavor of the white one for its aroma and color. It will not affect the color of other vegetables to make them look unappetizing.

The other type is the red preserved bean curd 南乳/红腐乳. I have seen some Buddha&rsquos delight recipe use the red preserved bean curd. The flavor is stronger than the white counterpart, and you may need to cut down the amount as compared to the white one.

11. Bamboo shoots  竹笋

The last on this exotic list of ingredients (but I think most of the Chinese are familiar with them) is bamboo shoots.

You can get it at the chiller section of the Asian grocery shop, and some are in the can. Just remove the shoots from the brine and cut it into slices.


Chocolate Delight Dessert

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

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Nutrition Facts
Servings: 12
Amount per serving
Calories 405
% Daily Value*
Total Fat 27g 34%
Saturated Fat 18g 90%
Cholesterol 45mg 15%
Sodium 200mg 9%
Total Carbohydrate 37g 14%
Dietary Fiber 1g 2%
Total Sugars 24g
Protein 5g
Vitamin C 1mg 4%
Calcium 126mg 10%
Iron 1mg 4%
Potassium 179mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This layered chocolate dessert lives up to its name and is always a hit. Chocolate delight is made with a graham cracker crust that's layered with chocolate pudding, sweetened cream cheese, whipped topping, and then sprinkled with chopped walnuts or pecans if you like. But the beauty of this recipe is how flexible it is. You can use a different type of crust, another flavor of pudding, a variety of toppings—the variations are endless.

This recipe calls for frozen whipped topping and instant pudding, but feel free to use homemade if you prefer.


Gentleman's Relish and Other Culinary Oddities : A Gourmet's Guide for Anyone Who Relishes Sampling the Exotic and Unexpected

A comprehensive, foolproof manual for even the most inexperienced of cooks to master some classic culinary oddities at home.

The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret.

However, as 'one man's meat is another man's poison', the book Gentleman's Relish is packed with a range of exotic, strange and downright unexpected English culinary oddities. From Piccalilli and marmite through to Bombay duck, Brown Windsor Soup to Sloe Gin and Samphire, the book has histories, recipes and anecdotes on a range of eccentric eats that delight the taste buds of the English.

This is an essential reference for anyone who relishes sampling the exotic and the unexpected.


SALMON, SIMPLY DELICIOUS

Baked salmon with blue spuds and buttered asparagus

Dining out has become a chore, as two Globe and Mail columnists have pointed out. “We’ve become the … casualties of a downtown-hipster scene that defines itself by eardrum-perforating ambience, unchewable house-cured offal, self-taught twenty something chefs with laughable tats and a two-hour wait for unpadded seats at the communal picnic table,” writes John Allemang. Chris Nuttall-Smith adds that people in their 50s and 60s just don’t belong in today’s trendy restaurants. Diane and I do so agree, which is why, when we want to enjoy the company of friends and have a good chat in very comfy chairs, we entertain at home. Dinner need not be complicated. No one expects a self-taught home chef to serve Michelin-starred food. Guests feel free to help serve and clear away, or pour the wine, and their assistance is much appreciated. It’s a convivial scene.

Atlantic salmon served as tender fillets, simply pan fried in butter or baked in a sauce to enhance the flavour, makes one of my favourite dinners. Diane’s as well, and she asks me to serve this at her recent birthday dinner for friends. Fresh salmon isn’t available until later in the summer, but the fish freezes perfectly. Guests are invited and all is well until Diane recalls that the last time we went over to one of our invited couple’s house, the host prepared salmon en papillote. How embarrassing. I look through our dinner book and find the other couple have been served fish here too, though not salmon. Well, there’s nothing for it but to press on and try and make the dinner as different as anything I have made before. One advantage of a dinner book is that one knows exactly who we have had over, and what they were served, and who the other guests were. The disadvantage is that one has to refer to it.

I dig through my tatty, food splashed index card collection and find a recipe for baked Atlantic salmon with lemon, dill and kefir. I’ve only tried this once before and the sauce didn’t turn out well, so I decide simply to use the kefir as a post-oven dressing, topping the dish off with the runny yoghurt-like sauce from a squeeze bottle (one of the same type I use for coulis). The tart kefir topping enhances the rich flavour.

The advantage of baking over pan frying is simply that everything can be prepared before the guests arrived. The salmon is left sealed under plastic wrap to marinate and can be popped straight into the oven, without all the last minute cooking, splatters and odours associated with pan frying, which must be done at the last minute.

A mild creamy vegetable soup is served first, again easy to prepare the day before and keep warm in a pot on the stove. The salmon is plated with some simply steamed asparagus and boiled tiny new potatoes, something one can leave cooking while attending to guests. Dessert was a made tart, so I dressed it up with fresh whipped cream and a raspberry blackberry coulis (see my blog An Urgent message from the Duchess on December 18, 2012). Perfect.

BAKED SALMON
Serves 6
Preparation time 10 minutes
Marinade time 30 – 90 minutes
Cooking time 25 minutes

Ingredients
6 Atlantic salmon fillets (approx 7 – 8 oz/200 g each)
4 peeled and minced cloves of garlic
2 tbsp olive oil
2 tbsp lemon juice
1 tsp salt
6 sprigs fresh washed dill
1/2 thinly sliced lemon
1 sliced onion
1 cup kefir

Weapons
Baking dish (approx 10” x 12”)
Chef’s tongs
Knives and cutting board
Measuring cup and spoons

Preparation and cooking
1. Wash and dry the fillets. If the fishmonger hasn’t already cut them to size for you, use a very sharp thin knife and slice them into equal portions between 7 and 8 oz (200 g) each, keeping the skin on the bottom, place skin down in a baking dish.
2. Make the marinade from the peeled and minced cloves of garlic, olive oil, lemon juice and salt. Mix well in a cup and pour over the salmon. Slice the onion very thinly and layer over the salmon. Slice the lemon very thinly and add on top of the onion. Wash the dill sprigs, remove most of the stalk and lay on top. Cover in plastic wrap and reserve in the fridge for between 30 and 90 min.
3. When ready to cook pre-heat the oven to 200°C/390°F, remove the plastic wrap and bake uncovered for 20 min. Then discard the toppings and broil the salmon for a further 5 min to brown the top. When you lift the fish out carefully, the skin should stay behind.
4. Plate with veggies and then decorate with a swirl of kefir from a squeeze bottle.

Veggies
I steamed asparagus for 8 min and boiled yellow, red and blue new potatoes for 12 min, drizzling both with hot butter.

Wine
We served a very dry French Chablis, Domaine des Malandes, 2011, which turned out to be an excellent choice.

ABBREVIATIONS AND CONVERSIONS

Recipes can be very confusing for the beginner, especially if you are not familiar with all the various abbreviations, conversions, measure and so on that are used.

When I was writing my cookbook I had, let us say, a heated discussion with an editor about the use of abbreviations in recipes. We are not writing a novel, I argued, so since many of these measure are repeated endlessly, it makes sense to use short forms. I do use several common ones consistently, such as:

oz = ounce(s)
lb = pound(s) (NOTE: lb stands for the Latin libra and, as the plural is librae, the abbreviation for pounds is still lb.)
tsp = teaspoonful(s)
tbsp = tablespoonful(s)
min = minute(s)
hr = hour(s)
F = Fahrenheit
C = Celsius or centigrade (in use until 1948 and on the BBC until 1985)

American recipe books usually have temperatures in Fahrenheit, whereas Canadian and European books are mostly in Celsius, also called centigrade in older books. To compound the difficulty the US uses a different measure to the Imperial volume used in Canada and the UK. Europe has been metric since the time of Napoleon. Converting from one to the other is not an exact science, but below are rough guides, rounded to the nearest 5 units.

Your oven may cook a little hotter or a little cooler, but only time and experience will tell, unfortunately.

Temperature conversions
0°C = 32°F (freezing point of water)
85°C = 180°F (stove top simmering point of water)
100°C = 212°F (boiling point of water)

105°C = 225°F (very slow oven)
110°C = 230°F
120°C = 250°F
125°C = 260°F
135°C = 275°F
140°C =285°F
150°C = 300°F
160°C = 320°F (moderately slow)
170°C = 340°F (moderate)
180°C = 355°F
185°C = 365°F
190°C = 375°F (moderately hot)
200°C = 390°F
205°C = 400°F (hot)
210°C = 410°F
220°C = 430°F
230°C = 450°F (very hot)
240°C = 465°F
245°C = 475°F

Weight and volume conversions
1,000 grams = 1 kilogram = 1 litre
4 cups = 1 liquid quart = 2 pints = 1 litre
16 oz = 1/2 litre = 1 lb (dry measure)
2 cups = 16 fluid oz = 1 pint = 500 grams
1 cup = 8 oz = 225 grams
4 tbsp = 1/4 cup = 2 fluid oz = 55 grams
2 tbsp = 1 fluid oz = 25 grams
3 tsp = 1 tbsp

Save this page where you can find it fast for regular reference.

PS: Please leave a comment, if you found something useful or interesting in this recipe. Or please add your own variations for others to share.


Pork Tenderloin Medallions - 4 Ways of Cooking Them

There are so many ways to enjoy pork tenderloin medallions, whether you’re looking for simple, healthy, pan-seared meat, or you want to treat yourself with a rich, decadent sauce. We’ve chosen just a few of our favourite recipes from around the Web.

Our first recipe is a quick and easy classic. If you’ve never cooked a pork medallions dish before, this simple recipe for pan-seared pork tenderloin medallions, from Cooking Light, is a great place to start. The medallions are cooked in a drop of canola oil seasoned with salt, pepper and garlic, giving them a deliciously crispy pan-seared coating. Even better, this recipe is surprisingly lean, with just 149 calories and 6.4g of fat per serving. Serve with grilled vegetables or a healthy side salad.

Our next choice is a less healthy weeknight dinner and a more decadent dinner party treat. This creamy pork tenderloin medallions recipe from Salt and Lavender packs flavour into every bite and is sure to delight your guests at any celebration. Melt-in-the-mouth medallions are given a dusting of flour for an extra crispy pan-seared coating, then served with a rich sauce of cream, chicken broth, mustard and herbs.

We love this recipe for easy pork medallions with a maple and balsamic sauce, courtesy of The Wanderlust Kitchen, for the sympathetic way the sticky maple sauce is used to enhance the delicate flavour of the tenderloin. Pork meat is known for having a slightly sweet flavour, which the maple syrup and balsamic vinegar bring out beautifully, while mustard, a classic accompaniment for pork, is another key ingredient. Again, this recipe couldn’t be simpler to make, and it’s actually surprisingly low in calories, too, with just 253 per serving. 14g of sugar is a little on the high side, though, so take it easy with sweet foods for the rest of the day.

This delicious recipe for pork medallions with lemon garlic sauce by Rachel Cooks is an instant classic. Elegant but so simple to make, it can be adapted for both weekday meals and entertaining. Succulent pork tenderloin medallions are dusted with flour and pan-seared for the ultimate crispy coating and served with a rich, savoury sauce of white wine and chicken broth seasoned with aromatics like garlic, shallots and lemon zest.

Similar Recipes

Of course, tenderloin isn’t the only way to enjoy pork, and if you want to try something different, check out these delicious pork recipes from Fine Dining Lovers.

Another recipe with a beautifully-flavoured sauce, our recipe for pork chops in mushroom marsala sauce uses the chops instead of tenderloin for a greater intensity of flavour. A reduction of sweet Marsala wine brings out the sweetness of the pork, while the earthiness of well-cooked mushrooms complements the meatiness of the dish.

For a professional-looking dish to serve your dinner guests, try our recipe for Pork Chops Stuffed with Mushrooms and Thyme. A perfectly-cooked pork chop, filled with a savoury stuffing of mushrooms, thyme, onion and garlic, this tasty supper dish is simple but very effective.

On those days when you need something quick, tasty and filling to feed your family, look no further than our no-fuss recipe for pork stir fry with egg fried rice. Strips of pork, stir-fried with crunchy vegetables and seasoned with classic Asian flavours like soy, teriyaki and ginger - all ready in 20 minutes.


SWEET SUMMER DELIGHTS

Travelling over from Maui, Hawaii, to the pineapple island of Lanai, was a wondrous trip on a large charter catamaran. We docked and were met by some cheerful locals. We had arranged a plantation tour, and our guide was a chatty Hawaiian woman. She reminded me a bit of South Pacific’s Bloody Mary, with a bit of advice for everyone. This was so long ago that my two daughters, now both lovely grown women and one to be married this summer, were very small. With them in tow we got special treatment. Halfway through the tour our guide pulls up to a field where pineapples are being harvested. She hauls a machete out of the van, tromps into the field, and moments later comes back with a large fresh fruit. The pickers had left it as too ripe for canning, but perfect for eating. She explained the Dole Company let them take as many as they wanted, and after a lifetime of picking pineapple, they didn’t want to eat much.

Grilled pineapple topped with strawberries, pomegranate and ice cream

With a few deft strokes of her machete, the pineapple held in her other hand, she had peeled it and removed all the spiky eyes. Then cutting off luscious chunks, she offered them to the girls on the tip of her knife. The fruit was sweeter than candy, the juices ran down their faces and I’m sure they got an instant sugar rush. It was the best pineapple I’d ever tasted, before or since.

Sadly, soon after our visit, Dole sold the island and move their pineapple operations to the Philippines. After languishing in the doldrums for many years, Oracle chief Larry Ellison bought the island for untold millions last June. His plans are unclear, but can you hear mega resort for the ϋber weathly? I wonder what happened to Bloody Mary and her kin?

I’ve never lost the trick of peeling a pineapple Hawaiian style, cutting a spiral groove down the side to follow the pattern and remove the eyes and finally trimming off any excess skin, but there are easier methods and a simpler one is given below.

Ataulfo mango topped with kiwi and pomegranate

Another fruit I love, which is also tricky to peel, is the Ataulfo mango, the Mexican version of the Indian Alfonso mango. It’s flesh is yellow, sweet and not at all fibrous, which is what distinguishes it from common mangoes. Once you have tried it you will never touch another variety.

We first began buying Alfonso mangoes in the East Indian and Chinese markets in Toronto. I have a hilarious photo of Diane, dressed in an orange silk shirt, carrying an orange Dooney and Bourke handbag, standing in front of stacks of orange boxed mangoes, haggling with the vendor over the price of a case. She doesn’t like the photo so it won’t appear here, as she says it makes her look like a big mango. I believe she bought the whole case of a dozen for $10, so they cost less than a dollar each. They are only in season for a couple of months, but worth tracking down.

We discovered Ataulfos, named after the farmer on whose land they were found growing, when we were in Costa Rica a couple of years ago, and that’s where I learned the easy way to peel them. Simplicity itself when you know how, and I have included photo instructions here.

The final fruit that is difficult to peel is pomegranate, host to scores of beneficial attributes. Extracting the seeds is easy once you know how (see below). A spoonful of these ruby red tasty, crunchy seeds adds zest to any fruit dessert.

Summer is a time for serving fresh fruit desserts with a simple dollop of ice cream or crème fraîche. Markets are packed with fresh produce, including exotic fruits from warmer climes. Canadian fresh strawberries, peaches and apples are all available or will be soon. Walking around the St. Lawrence Market on our usual weekly trip we buy fresh Ataulfos and pineapple.

Here’re two really good recipes using fresh summer fruit.

Mango delight
Preparation time 10 min

Ingredients (per person)
½ fresh Ataulfo mango
1 kiwi fruit
1 tbsp pomegranate seeds (optional)
1 scoop of mango ice cream or crème fraîche

Preparation
1. Peel and slice the mango as shown in the photos.
2. Peel and slice a kiwi
3. Pile the fruits in a bowl and simply top with a scoop of ice cream or crème fraîche

Easy method for slicing a mango

1. Score through skin and into flesh in quarters

3. Slice down close beside thin pit

4. Separate segments and chop up as required

Grilled pineapple sundae
Serves 6 – 8
Preparation time 30 min
Cooking time 10 min

Ingredients
1 whole fresh pineapple
1 box whole fresh strawberries
1 whole fresh pomegranate (or 1 cup pomegranate seeds)
1 tbsp ground allspice
1 tbsp ground cinnamon
4 tbsp brown cane sugar
1/4 tsp ground black pepper
1 scoop of vanilla ice cream or crème fraîche per person
2 oz rum (optional)

Grilling pineapple on the BBQ

Preparation and cooking
1. Peel and slice the pineapple into long, thick chunks. (Check below for my preferred method for peeling.)
2. Mix ground allspice, cinnamon and 1/2 cane sugar together, put the pineapple in a large bowl and gently toss in the mixture until well covered. If the bowl is too small the slices may break. Lay the covered slices on some waxed paper and cover with more until you are ready to broil under the grill or BBQ.
3. Wash and hull the strawberries, then chop into medium size chunks. Mix in a bowl with the balance of the cane sugar and a dash of fresh ground black pepper. Counter-intuitively, pepper brings out the full flavour of the berries. Cover and reserve in fridge until ready to serve. For an added boost of flavour splash in a couple of shots of rum.
4. Remove the seeds from the pomegranate.
5. No more than an hour before your guests arrive, grill the pineapple slices under a hot grill until the sugar caramelizes on the surface of the fruit. Turn and grill the other side. Pay attention as it’s easy to burn the fruit. If your meal is to be an outside BBQ affair, then you can grill the fruit at the same time you cook your meat. The pineapple should be no more than warm when served. Too hot will melt the ice cream.
5. Serve on a dish, not in a bowl as your guests will need to cut the pineapple on a flat surface. Plate two or three slices of grilled pineapple, spoon over the strawberry chunks, sprinkle on a tablespoonful of pomegranate seeds and top with a dollop of vanilla ice cream or crème fraîche.

Easy method for peeling pineapple
You can tell when a pineapple is ripe is by the smell. Hold it up to your nose and smell the scent of sweetness. If it is soft it is too ripe. Cut the top leaves and bottom off with a sharp knife. Cut the pineapple vertically in half, then in quarters and finally cut the quarters into thick slices, probably three or four per quarter. Allowing two or three full slices per person, bag the rest in plastic for another day. It will keep fresh for three or four. Now cut the rough skin off, keeping as close to the edge as possible to conserve the fruit. Left behind will be a pattern of coarse prickly indents. With a small sharp knife, make V-shaped cuts around each indent and remove.

Easy method for extracting pomegranate seeds
Score the tough skin with a sharp knife into six or eight segments, but do not cut into the fruit. Break the fruit along the score lines. Then taking each chunk containing the seeds, gently ease out the seeds under water in a bowl of water with your fingers or a small spoon. Loose pith should float to the surface, the seeds should sink. Rinse well to remove any detritus. Take care not to break the seeds, which are very staining.

PS: Please leave a comment, if you found something useful or interesting in these recipes. Or please add your own variations for others to share.


Watch the video: Drama korea Gentleman Dignity ep 19 english sub