Fresh Bread

1.Bread

4 cups warm water

2 tbsp of each

Yeast dry

salt

sugar

9 cups flour

method

warm water

put yeast ,sugar and salt

wait until looks like a mushroom

and add flour when double in size

beat down AND FORM AND PUT IN PANS

THEN RAISE UNTILL BOUBLE AND THEN COOK about 45 minutes

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When the gang is over for a few drinks and pickled pigs feet

Pickled Pigs feet

Ingredients

4 whole pig feet, cut in half and in sections

2 liters water

75 ml. salt

3 ml saltpeter(or commercial cure)

750 ml distilled white vinegar

2 red peppers

30-ml brown sugar

1 to 2 bay leaves

2 ml whole mustard seed

1 ml whole dill seed

3 allspice berries

2 large cloves of garlic, mashed

600 ml (reserved from draining the cooked pigs feet.

Cooks pig feet and boild the rest ingretients and mix together put htem in a gar and wait about a week before they are rady great when the gang is over for a few drinks

Beer and Pickled eggs for Hockey

Pickled eggs

INGRETIENTS

12Hard boileed eggs peeled

1large empty sterilized glass jar

1 litre vinegar

5 ml salt

2 medium onions, chopped

90 ml sugar

5 ml pickling spices

Method

DIRECTIONS

Put the peeled hardboiled eggs in the large jar.

Boil the remaining ingredients together for 5 minutes.

Pour over the eggs in the jar.

Cover; leave on counter overnight.

Keeps in refrigerator for weeks,

True Canadian Stew ( maple Syrup)

True Canadian Stew

Beef (canadian Beef ) stew with beer and dumplings( serves 10 )

20 pieces 115 g each top sirloin cap, portioned

100 ml maple syrup
25ml oil
500 ml carrots, diced
500 ml celery, diced
500ml onion, diced
2 garlic cloves, minced
2 bay leaves
2.5 ml ground nutmeg
10 ml dried thyme
5 ml dried sage
398 ml canned tomatoes, diced
500mL) Canadian beer
2 liter beef gravy( recipe to follow
500 gr Yukon Gold potatoes, diced
salt and pepper to taste

Dumplings

325 ml milk
4 eggs
140g butter
90 ml fresh chives, minced
250 ml fresh parsley, minced
750 ml flour
40 ml baking powder
5m salt

Method (stew)

1.In an ovenproof pan, season and sear the top sirloin on all sides in the oil, then set the meat aside. Lower the heat, and in the same pan, sauté the carrots, celery, onions, garlic, dried herbs and nutmeg for approximately 5 minutes.

2.Add the canned tomatoes, bay leaves,suryp and beer; simmer for another 5 minutes. Return the top sirloin to the pan with the beef gravy and bring to the boil. Cover and braise in a moderate oven at 180C for approximately 11/2 hours or until the meat is tender.
3.Add the potatoes 45minutes into the braising process.( when 15 minures left add dumplings)

Method (dumplings)

1.In a small bowl, mix the milk, eggs, butter, chives and parsley. In a large bowl, sift the flour, baking powder and salt.

2.Slowly incorporate the wet mixture into the flour mixture until well-blended.

3/When 15 minutes remain in the braising process, drop spoon-sized dumplings into the stew and cook until fluffy and tender.

Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps.

250 gr butter

250 ml four

2 liter beef stock

5 ml salt

5 ml pepper

1.Add salt and pepper.

2.Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.

3.Turn heat to low and SLOWLY add broth, stirring constantly.

4.It will spit & bubble so be careful.

5.Turn heat back up to medium.

6.Continue stirring until gravy boil and thickens.

Happy New Year

Traditional Italian New years dinner

Traditional Italian New years dinner

The annual rite of consuming good luck food for New Year's Day is observed all over the world. Exactly what you consume depends largely on where your ancestors came from and what was available there during the winter. In Italy, lentils are eaten as a symbol of good luck and prosperity because they resemble tiny coins. Tuscan's eat lentils with "Cotechino", a large pork sausage. People in Bologna and Modena eat lentils with "Zampone", the same sausage mixture stuffed into the skin of a pig's foo t In the Piedmont, little grains of rice symbolize money, so New Year's Day menus feature risotto and for added luck, a plate of beef or chicken would be served with spinach and lentils.

Cotechino Sausage

Great for holidays or when you need to add something special to an antipasto or cheese

platter. Cotechino holds a special place in the hearts of most Italians due to the belief

that if eaten together with lentils as the clock strikes midnight on New Year's Eve

you will be the recipient of good luck for the year to come.

lentil and Escarole Soup serves ( 4 to 6 )

Ingredients:

1 medium onion, chopped

2 celery stalks, chopped

2 small carrots, chopped

1/4 cup olive oil

2 garlic cloves, chopped

2 cups diced tomatoes

2-1/4 cups lentils

8 cups chicken or beef stock

1 head escarole, chopped

Salt and pepper

1/2 cup grated Parmesan cheese

Directions:

In a large saucepan over medium heat, cook the onion, celery, and carrots in

olive oil about 10 minutes. Add the garlic and cook 1 more minute.  Add the

tomatoes, bring to a simmer, and cook 10 minutes to reduce the liquid.  Add

the lentils and stock and bring to a simmer. Reduce the heat to low and cook,

uncovered, about 30 minutes . Add the escarole, salt and pepper to taste, and

look until lentils are tender, 35-45 minutes. Ladle into individual bowls and

sprinkle with Parmesan cheese.

Sausage and Lentils Delight ( serves 4 to 6 )

Ingredients

350 ml lentils

500 gr cotechino sausage (Italian sausage)

25 ml olive oil

100 gr pancetta ( or bacon)

1 large onion diced

1 carrots diced

1 celery stalk diced

150 ml tomato sauce

1 bay leaf

salt and pepper

Method

1.Place the lentils in a saucepan ,add 2 liter vegetable stock or water and bring to a boil.

2.Pierce the skin of the sausage all over with knife ,place the sausage in the pan with the lentils

3. Reduce the heat to simmer ,cover and cook for 45 minutes or until lentils are tender,remove sausage set a side to cool .Drain the lentils set a side .

4.When the sausages is cool enough to handle ,slit open and remove the skin,cut the sausage into 3 cm slices.

5.Cook the sausage slices into a skillet until golden brown on both sides about 2 minutes,remove and set aside.

6.Add the olive oil to the skillet and heat ,saute the pancetta,onions carrots and celery

in the olive oil until soft about 5 minutes or so.

7.Add tomato sauce,lentils,and bay leaf. Cook over low heat for about 5 minutes,season to taste with salt and pepper,Remove baf leaf ,pour the lentils onto a serving platter and arrange the sausages around them and serve with fresh grated Romano cheese

Veal with Lentils and Pasta (serves 6)

Ingredients:

30 gr dried porcini mushrooms, soaked in warm water about 15 minutes

1 kg veal for stew, cut cubes

Salt and pepper

Flour for dusting

75 ml olive oil

1 medium onion, finely chopped

250 gr fresh mushrooms, sliced

1 cup dry white wine

15 ml fresh rosemary, chopped

250 ml chopped tomatoes

750 ml chicken or beef stock

250 ml lentils

200 gr small pasta, such as ditalini, tubetti, shells, or elbows

Method

1.Drain soaked mushrooms, reserve liquid and add it to the stock. Salt and

pepper the veal and dust with the flour.

2.Heat the oil in a large skillet and cook veal over high heat until veal is brown.

3.Add the onion and mushrooms and continue cooking, when onion begins to

brown, add wine and rosemary, cover and simmer for 5 minutes.

4.Transfer all ingredients to a large saucepan and add the tomatoes and stock. Bring to a boil, then cover, reduce heat and simmer about 1-1/4 hours.
5. Add lentils and continue cooking about 1 hour. Stir often to prevent lentils from sticking to the pot Cook pasta. Put pasta into individual soup bowls. Ladle stew over

top. Serve.

Honey-Sesame Cookies ( 48 cookies)

In roman times, guests were given honey-sesame cookies so the new year

would be filled with sweetness.

Ingredients:

625 ml flour

5 ml baking powder

2 ml salt

2 ml baking soda

125 ml butter, room temperature

125 ml honey

2 eggs

About 125 ml milk

125 ml sesame seeds

Method

1.In a bowl, combine flour, baking powder, salt, and baking soda. Set aside.

2.In another bowl, combine butter, honey and eggs with an electric mixer until

well combined. Gradually beat in the flour mixture. Cover and chill the dough

about 1 hour or until firm.

3.Preheat oven to 190 C . Grease 2 baking sheets.

4.Form chilled dough into 2 ½ cm balls. Roll the balls in a small bowl of milk

then roll them in the sesame seeds.

4.Place balls on prepared baking sheets.

5.Flatten each ball slightly Bake 10 minutes or until golden brown.

Remove cookies from baking sheets and cool on a wire rack..