Cornflake Crusted chicken

• Beet and Goat Cheese Salad
• Cornflake Crusted Chicken
• Upside-Down Apple Pie
• White Beans with Bacon and Spinach

Beet and Goat Cheese Salad

Yield: 4
Ease of Preparation: Easy

Ingredients:

Beet and Goat Cheese Salad

• 4 x large beets, washed and ends trimmed
• 2 tbsp olive oil
• Salt and pepper
• 1/2 cup goats cheese
• Olive oil for drizzling
• Balsamic vinegar for drizzling
• 1 bunch of chopped Italian parsley
• Fresh ground pepper

Directions:

Beet and Goat Cheese Salad

1. Preheat oven to 400°F.
2. Place beets on a sheet of tin foil and drizzle with olive oil and salt and pepper.
3. Wrap tightly and place on a baking sheet.
4. Roast for about an hour, or until easily pierced with a fork.
5. Unwrap and when beets are cool enough to handle, peel them and slice into even wedges.
6. Place in a salad bowl and drizzle with olive oil and vinegar to taste.
7. Crumble goat cheese over top and garnish with parsley and fresh ground pepper.
8. Toss to combine and enjoy!

Cornflake Crusted Chicken

Yield: 4

Ease of Preparation: Easy

Ingredients:

Cornflake Crusted Chicken

• 1/2 cup whole wheat flour
• 2 x eggs
• 1 x Heaping spoonful Dijon mustard
• 2 cups cornflakes, lightly crushed
• 4 x boneless skinless chicken breasts
• Salt and pepper
• 2 tbsp olive oil

Curry Sauce

• 1/2 cup chicken broth
• 1/2 cup 35% cream
• 2 tbsp cornstarch
• 1/4 cup water
• 1 tbsp curry powder
• Salt

Directions:

Cornflake Crusted Chicken

1. Preheat oven to 375°F.
2. Put flour into a medium sized bowl.
3. In another bowl, put in eggs and mustard and whisk well.
4. In a third bowl, place cornflakes.
5. Season chicken breasts with salt and pepper and then coat them with flour.
6. Shake off any excess flour then dip into the egg mixture.
7. Allow the excess egg to run off then dip into the cornflakes and press to coat well.
8. Place the breasts on an oiled baking sheet and bake for 25 minutes, or until crust is crispy and chicken is cooked through.
9. Serve with Curry Sauce or your favourite condiment.

Curry Sauce

1. Pour stock and cream into a small pot over medium heat.
2. Stir cornstarch into water and then whisk into the stock mixture.
3. Add curry powder and continue to whisk until sauce is thickened.
4. Season to taste with salt.

Upside-Down Apple Pie

Yield: 4

Ease of Preparation: Easy

Ingredients:

The Pastry

• 1 cup pastry flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 cup frozen butter
• 4 tbsp ice water

The Apples

• 1/4 cup butter
• 1/2 cup sugar
• 3 x golden delicious apples, cored and sliced into 6 pieces each

Directions:

The Pastry

1. Put flour into a large bowl and whisk in sugar and salt.
2. Grate in frozen butter and blend lightly with fingertips.
3. Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.

The Apples

1. Melt butter in an ovenproof skillet and add sugar.
2. Swirl pan around to help dissolve sugar and then let it caramelize.
3. Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.

Assembly

1. Preheat oven to 375°F.
2. Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples.
3. Bake for 30 minutes, until pastry is golden.
4. Invert onto a serving platter while tart is still warm.

White Beans with Bacon and Spinach

Yield: 4
Ease of Preparation: Easy

Ingredients:

White Beans with Bacon and Spinach

• 1/2 lb. bacon, chopped
• 2 x onions, chopped
• 8 x cloves garlic, peeled and chopped
• 2 x cups dried navy beans, soaked in cold water overnight
• 3 x bay leaves
• 2 x sprigs fresh rosemary
• Fresh ground pepper
• A few handfuls of baby spinach

Directions:

White Beans with Bacon and Spinach

1. Brown the bacon in a saucepan over medium-high heat then pour off most of the fat before adding the onions.
2. Stir and cook until the onions soften and begin to brown.
3. Add the garlic and stir for a few minutes before adding the soaked beans.
4. Add bay leaves, rosemary and pepper. Add just enough water to cover the beans.
5. Simmer until the water has been absorbed and the beans are tender, about 45 minutes.
6. Stir in the baby spinach and serve.

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French Onion Soup

• French Onion Soup 2
• Homemade Chicken Broth 2
• Pan Roasted Chicken Breasts with Speedy Pan Sauce
• Spinach Salad with Raspberry Vinaigrette and Candied Walnuts

French Onion Soup 2

Yield: 4

Ease of Preparation: Easy

Ingredients:

Caramelized Onions

• 3 tbsp butter
• 3 tbsp oil
• 5 x large onions, peeled and sliced thinly
• Splash of water
• Salt

The Soup

• 1/2 cup brandy
• 3 sprigs fresh thyme
• 6 cups Homemade Chicken Broth (recipe from this episode)
• Salt and pepper
• 4 slices slices multi-grain bread, cut into rounds to fit bowls, toasted
• 2 cups Swiss, Gruyere or emmenthal cheese, grated

Directions:

Caramelized Onions

1. Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt.
2. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
3. When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.

The Soup

1. When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
2. Season with salt and pepper and let simmer for 15 minutes.
3. Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
4. Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
5. Place under the broiler and broil until the soup is bubbling and the tops are golden brown.

Homemade Chicken Broth 2

Ease of Preparation: Easy
Yield: 2 litres

Ingredients:

Homemade Chicken Broth

• 1 chicken carcass
• 1 large onion, chopped
• 3 carrots, washed and chopped
• 3 celery ribs, washed and chopped
• 2 bay leaves

Directions:

Homemade Chicken Broth

1. Place all ingredients into a large soup pot and cover with cold water so that the liquid level is 2 inches above the carcass.
2. Bring to a slow simmer, then simmer gently for two hours, occasionally skimming any foam that rises to the top.
3. Strain and refrigerate broth for up to one week, or freeze.

Pan Roasted Chicken Breasts with Speedy Pan Sauce

Yield: 2

Ease of Preparation: Easy

Ingredients:

Pan Roasted Chicken Breasts

• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper
• 2 chicken breasts, skin on

Speedy Pan Sauce

• 1 small onion, peeled and minced
• 1 garlic clove, peeled and minced
• 1/2 cup white wine
• 1/2 cup orange juice

Directions:

Pan Roasted Chicken Breasts

1. Heat a medium sized skillet over medium high heat.
2. When the pan is hot, add butter and oil and when it sizzles, season chicken breasts with salt and pepper and add to the pan, skin side down.
3. Sear until they are well browned, about 10 minutes and then turn them and finish cooking for about 8 minutes.
4. When they are done, remove to a plate and reserve.

Speedy Pan Sauce

1. Add onion and garlic to the hot pan, and sauté for a few minutes, until they are softened and begin to caramelize.
2. Add wine and reduce it by half.
3. Add orange juice and continue to reduce until the sauce has a syrup-like consistency.
4. Slice chicken breasts on the bias, and arrange on a small serving platter. Pour the sauce over them and serve.

Spinach Salad with Raspberry Vinaigrette and Candied Walnuts

Yield: 4

Ease of Preparation: Easy

Ingredients:

Raspberry Vinaigrette

• 2 tbsp raspberry jelly
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 4 tbsp olive oil
• Salt and pepper

Candied Walnuts

• 1 egg white, whisked until frothy
• 2 tbsp honey
• 2 cups walnut pieces
• Salt and pepper

Spinach Salad

• 1 lb. baby spinach
• Half a red onion, peeled and thinly sliced

Directions:

Raspberry Vinaigrette

1. Pour the vinaigrette ingredients into a small jar and shake until smooth.
2. Alternately, whisk together in a small bowl.

Candied Walnuts

1. Preheat oven to 375 degrees F.
2. Whisk the frothy egg whites with the honey.
3. Add walnuts, salt and pepper and toss well.
4. Bake until they are golden and crisped, about fifteen minutes. Let cool.

Spinach Salad

1. Toss the spinach and red onion with the dressing.
2. Top with the crispy walnuts.

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Colorful Halibut

Paper-baked halibut with julienne vegetables, rice paper tuna salad roll, cherry tomato crisp and curried cauliflower soup with red pepper puree add colourful flavour to Michael’s dinner table.

• Cherry Tomato Crisp
• Curried Cauliflower Soup with Red Pepper Puree
• Paper Baked Halibut with Julienne Vegetables
• Rice Paper Tuna Salad Roll
• Roast Chicken Broth

Cherry Tomato Crisp

Yield: 4

Ingredients:

Cherry Tomato Crisp

• 2 lb. of cherry tomatoes, whole
• 1 x red onion, chopped
• 6 cloves of garlic, sliced
• 3 tbsp of olive oil
• 1/2 loaf loaf of whole wheat bread
• 1/4 cup of olive oil
• 1/2 cup of Parmigiano Reggiano cheese, grated
• Salt and pepper

Directions:

Cherry Tomato Crisp

1. Preheat oven to 350 degrees.
2. Toss tomatoes, onion and garlic with 3 tbsp of olive oil and season with salt and pepper.
3. Pour into an 8-inch by 8-inch ovenproof baking dish.
4. Tear bread into bite-sized pieces and toss with olive oil and sprinkle on top of the tomatoes. Sprinkle the grated cheese over the top and bake for 30 minutes. Loosely cover with foil and bake for an additional 15 minutes.

Curried Cauliflower Soup with Red Pepper Puree

Yield: 4

Ingredients:

For the Curried Cauliflower Soup:

• 1 heads of cauliflower, trimmed into florets
• 1 x onion, chopped
• 2 tbsp of olive oil
• Salt and pepper
• 2 cups of orange juice
• 1 cup of chicken stock
• 1 tbsp of curry powder

For the Red Pepper Puree:

• 1 x red pepper, seeds and stem removed and cut into 8 pieces
• 1/2 cup of tomato juice
• 2 tbsp olive oil
• Salt and pepper

Directions:

For the Curried Cauliflower Soup:

1. Preheat oven to 350 degrees.
2. Toss cauliflower and onion with olive oil, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, curry powder and check for seasoning. Bring to a boil, turn the heat down and simmer for 15 minutes.
3. Puree with an immersion blender, or in small batches in a blender.
4. Reheat just prior to serving. Garnish with Red Pepper Puree.

For the Red Pepper Puree:

1. Simmer all of the ingredients together until peppers are soft.
2. Puree in a blender until smooth.
3. Drizzle into the hot soup.

Paper Baked Halibut with Julienne Vegetables

Ingredients:

Paper Baked Halibut with Julienne Vegetables

• 4 x 6 oz halibut filets
• 1 x carrot
• 1 x red pepper
• 1 cup of snow peas
• Zest and juice of 1 lemon
• Salt and pepper
• 1 tbsp Salt and pepper

Directions:

Paper Baked Halibut with Julienne Vegetables

1. Preheat oven to 400 degrees.
2. Cut carrot, red pepper, and snow peas into a julienne. Toss in a bowl with lemon zest, olive oil and salt and pepper.
3. Fold a 16” by 16” piece of parchment paper in half and cut out a large heart shape, with the fold being the centre of the heart. Open it up and then place some of the vegetables along the fold. Place piece of halibut on top of the vegetables, season with salt and pepper and sprinkle on a little lemon juice.
4. Fold the other half of the heart over and begin to fold and roll over the edges to create a package. Twist end to seal.
5. Put on a baking sheet and bake for 15 minutes.

Rice Paper Tuna Salad Roll

Yield: 4

Ingredients:

Rice Paper Tuna Salad Roll

• 4 x rice paper wraps
• 1 can of tuna, drained
• 1 tbsp grainy mustard
• 1 tbsp of olive oil
• Juice of half a lemon
• 1 x green onion, sliced
• 1/4 cup of cilantro leaves
• 1 x dill pickle, cut into long skinny quarters
• Salt and pepper

Directions:

Rice Paper Tuna Salad Roll

1. Pour some water into a shallow dish. Add rice paper wraps and soak for about 2 minutes, until they become translucent and soften. Lay on a kitchen towel and blot to dry.
2. Toss tuna together with mustard, oil, lemon juice, green onion, cilantro and salt and pepper.
3. Place a rice paper wrap on a counter top and lay a piece of dill pickle along the edge closest to you. Add one quarter of the tuna salad on top of the pickle and give 1 complete roll. Fold in ends and continue to roll up. Repeat for each wrap.

Roast Chicken Broth

Ingredients:

Roast Chicken Broth

• 1 kg. of chicken wings
• Several carrots, chopped
• Several stalks of celery, chopped
• Several onions, chopped
• 4 x bay leafs
• 2 sprigs of fresh thyme

Directions:

Roast Chicken Broth

1. Preheat oven to 375 degrees.
2. Roast chicken wings in a roasting pan or sauté pan until golden brown.
3. Put roasted chicken wings into a large stockpot, Add a splash of cold water to the roasting pan and stir until all the bits on the pans bottom dissolve. Add vegetables, bay leaf and thyme. Cover with cold water and simmer for 2 hours. Strain.

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Hors d'Oeurves Party

Great ingredients and lots of friends are the key to any great party. Chewy wine shots, chicken dippers, smoked salmon mousse in tortilla chips, smoked salmon egg rolls, chipotle yogurt dip and savory Parmesan and thyme cookies round out this delectable cocktail party menu.

• Balsamic Syrup
• Chewy Wine Shots
• Chicken Dippers
• Chipolte Yogurt Dip
• Savory Parmesan Thyme Cookies
• Smoked Salmon Egg Rolls
• Smoked Salmon Mousse in Tortilla Cups

Balsamic Syrup

Ingredients:

Balsamic Syrup

• 2 cups balsamic vinegar
• 1 cup of sugar

Directions:

Balsamic Syrup

1. Combine and simmer until reduced by three quarters and very thick.

Chewy Wine Shots

Yield: 8

Ingredients:

Chewy Wine Shots

• 750 ml bottle of red wine
• 750 ml bottle of white wine
• 750 ml bottle of pink zinfandel
• 9 envelopes of powdered gelatin
• 3 cups of sugar

Directions:

Chewy Wine Shots

1. Pour each bottle of wine into a separate saucepan. Add 1 cup of sugar and 3 envelopes of gelatin to each pan. Stir over low heat to dissolve sugar and gelatin.
2. Pour each flavour of wine into a lightly oiled 8 inch by 8-inch pan and place in the refrigerator until set.
3. To remove, slide a small knife around the edges of the pan, dip the bottom of each pan into hot water and then invert and wine jelly will release. Cut into bite-sized cubes.

Chicken Dippers 2

Yield: 4

Ingredients:

Chicken Dippers

• 4 x boneless chicken breasts, skin removed
• 1 cup of cornmeal
• 2 tsp of ground cumin
• Salt and pepper

Directions:

Chicken Dippers

1. Preheat oven to 350 degrees.
2. Cut chicken breasts into long thin strips.
3. Pour cornmeal, cumin, salt and pepper into a resealable freezer bag. Add chicken strips and shake well.
4. Place on a baking sheet and bake for 15 to 20 minutes.

Chipotle Yogurt Dip

Ingredients:

Chipotle Yogurt Dip

• 2 cups of yogurt
• 1 x small tin of tomato paste
• 2 x whole chipotle peppers in adobo sauce
• Juice and zest of 1 lime
• 3 x green onions
• 1/2 cup of chopped, fresh cilantro
• Salt

Directions:

Chipotle Yogurt Dip

1. Put everything into a food processor and puree until smooth. Adjust seasoning.

Savory Parmesan and Thyme Cookies

Yield: 12

Ingredients:

Savory Parmesan and Thyme Cookies

• 1 cup of flour
• 2 tbsp of fresh thyme (or rosemary)
• 1/4 cup of butter
• 1/2 cup of grated Parmesan cheese (or cheddar)
• 1/2 cup of sour cream
• Salt and pepper

Directions:

Savory Parmesan and Thyme Cookies

1. Preheat oven to 350 degrees.
2. Place flour, thyme, butter and salt and pepper into the bowl of a food processor. Pulse until combined. Add cheese and sour cream and pulse a few more times, until dough comes together.
3. Roll out into a log and wrap in saran wrap. Refrigerate for at least 1 hour.
4. Using a sharp knife, slice discs off of the roll and place on a lined baking sheet. Press an herb leaf into the center of each. Bake for 15 minutes, until they just start to brown.

Smoked Salmon Egg Rolls

Yield: 6

Ingredients:

Smoked Salmon Egg Rolls

• 4 x eggs
• 2 tbsp of plain yogurt or sour cream
• dash of sesame oil
• 1 tbsp of vegetable oil
• 3 x green onions, thinly sliced
• pinch of salt
• 1 pkg of smoked salmon, sliced
• 1 bunch of arugula

Directions:

Smoked Salmon Egg Rolls

1. Whisk together eggs, yogurt, sesame oil and salt.
2. To make the crepes, place a small non-stick fry pan over medium heat and add oil. Pour in a small ladle full of egg mixture and let it roll around the bottom of the pan and cook until the top has set. Repeat until all the egg mixture is gone.
3. Lay a crepe flat on a counter top. Cover with 2 slices of smoked salmon and then 4 arugula leaves. Roll up and cut in half.

Smoked Salmon Mousse in Tortilla Cups

Ingredients:

For the Mousse:

• 1/2 cup of cream cheese
• 500 g of smoked salmon
• 1 tbsp of chopped, fresh dill
• Juice of 1 lemon
• Fresh ground pepper
• Fresh dill pieces for garnishing

For the Tortilla Cups:

• 6 x flour tortillas
• 3 tbsp of olive oil

Directions:

For the Mousse:

1. Put ingredients into a food processor and puree until smooth. Set aside.

For the Tortilla Cups:

1. Preheat oven to 350 degrees.
2. Brush tortillas with olive oil and cut into 3-inch circles with a biscuit cutter. Press into a mini muffin cups and bake until crispy, about 15 minutes. Set on a rack to cool.
3. Fill a plastic freezer bag with the salmon mousse and squeeze it toward one of the corners. Cut the tip off with a pair of scissors to form a piping bag. Pipe the mousse into the tortilla cups and top with a sprig of dill.

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Backyard Smoked Chicken

Michael’s quest for flavour leads him down a delicious path. Wood smoke roasted chicken, spaghetti squash salad, brown rice and apples satisfy his flavour craving.

• Brown Rice with Apples
• Smoked Sardines
• Spaghetti Squash Salad
• Wood Smoked Roasted Chicken

Brown Rice with Apples

Yield: 4

Ingredients:

Brown Rice with Apples

• 1 cup of brown rice
• 2 cups of apple juice
• 1 tbsp of cinnamon
• 1/2 cup of raisins
• 1 x apple, chopped
• Salt and pepper

Directions:

Brown Rice with Apples

1. Put rice, juice, cinnamon, raisins and apple into a medium-sized pot. Bring to a boil and then cover with a tight fitting lid. Reduce heat and let simmer until rice has absorbed all of the liquid and is tender, about 30 minutes.

Smoked Sardines

Yield: 1

Ingredients:

Smoked Sardines

• 1 can of sardines
• 1 tbsp of grainy mustard
• 1/4 cup of alfalfa sprouts
• 2 tbsp of extra virgin olive oil
• Fresh ground pepper

Directions:

Smoked Sardines

1. Open tin of sardines and leaving them in the tin, spread mustard over top of them. Sprinkle the sprouts on top and drizzle with olive oil. Finish with freshly ground pepper.

Spaghetti Squash Salad

Yield: 4

Ingredients:

Spaghetti Squash Salad

• 1 x spaghetti squash
• 1 cup of prepared pesto
• 1 cup of sun dried tomatoes, chopped
• 1/4 cup of parsley, chopped
• 2 tbsp of balsamic vinegar
• Salt and pepper

Directions:

Spaghetti Squash Salad

1. Preheat oven to 400 degrees.
2. Place squash onto a baking sheet and pierce with a paring knife. Roast it for 45 minutes, until it is very soft. When it’s cool enough to handle, cut it in half and scoop out the spaghetti-like flesh. Place in a large bowl and add the pesto, sun dried tomatoes, parsley, vinegar and olive oil. Toss well and season with salt and pepper.

Wood Smoke Roasted Chicken

Yield: 4

Ingredients:

Wood Smoke Roasted Chicken

• 1 cup of salt
• 1 cup of sugar
• 1 gal of water
• 1 x whole chicken, weighing about 2 pounds

Directions:

Wood Smoke Roasted Chicken

1. In a bowl large enough to hold the chicken and liquid, add salt, sugar and water. Stir until dissolved. Place chicken into the brine and let soak in fridge for 2 hours.
2. Build a large hot hard wood fire in the bottom of an old barbeque and when it’s burned down to the coals, brush them to one side.
3. Place a rack over the other half of the barbeque.
4. Rinse brined chicken and pat dry. Place it on the rack and add 2 or 3 fresh pieces of wood to the fire. Smoke roast for 1 hour or until the chicken reaches an internal temperature of 165 degrees. Slice the breast meat, remove legs and serve on a platter.

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Chinese Night

• Asian Dipping Sauce
• Chicken Dumplings
• Chinese Broccoli
• Fortune Cookies
• Shrimp Toast

Asian Dipping Sauce

Ingredients:

Asian Dipping Sauce

• 1 cup of orange marmalade
• 1/4 cup of rice wine vinegar
• 2 tbsp of soya sauce
• Splash of sesame oil
• Salt and pepper

Directions:

Asian Dipping Sauce

1. Whisk everything together. Store in a mason jar in the refrigerator.

Chicken Dumplings 2

Yield: 2

Ingredients:

Chicken Dumplings

• 1 x boneless, skinless chicken breast
• 3 x green onions, chopped
• 1 inch piece of fresh gingerroot, grated
• 1 tbsp of cornstarch
• 1 tbsp of oyster sauce
• 12 x wonton wrappers

Directions:

Chicken Dumplings

1. Put chicken into the bowl of a food processor. Add green onions, gingerroot, cornstarch, oyster sauce and puree until smooth and well blended. Scrape sides of food processor bowl and puree for a few more seconds.
2. Lay wonton wrappers out on a cutting board. Place 1 tsp of the chicken filling in the centre of each wrapper. Rub a little water around the edges and then fold in half forming a triangle. Press to seal. The dumpling should now be in the shape of a triangle. Bring the two bottom points of the triangle around to meet and seal them using a little more water and a pinch.
3. Heat some water in a stovetop steamer and when it’s boiling, place the dumplings into the basket. Steam for about 5 minutes, until the wonton wrapper becomes slightly translucent and the filling is cooked through. Serve immediately with soy sauce or chicken broth.

Chinese Broccoli

Yield: 2

Ingredients:

Chinese Broccoli

• 3 tbsp of canola oil
• 1 inch piece of fresh gingerroot, sliced thinly
• 3 cloves of garlic
• 1 heads of broccoli, cut into florets and stems chopped
• 1 tbsp of soya sauce
• dash of sesame oil
• 1/4 cup of homemade dipping sauce
• 1/2 cup of sliced almonds

Directions:

Chinese Broccoli

1. Have all ingredients prepped and ready to go before starting the cooking process.
2. Heat a large wok over high heat. Add oil, and when it gets hot, add ginger. Stir-fry for 1 minute and then add garlic and continue to stir-fry until it just starts to turn golden, a few seconds longer. Add broccoli and continue to stir for a few minutes.
3. Add soya sauce, sesame oil and a splash of water, cover with a lid and let steam for about 3 minutes, until broccoli is bright green.
4. Stir in dipping sauce, and then add almonds and toss.

Fortune Cookies 2

Yield: 6

Ingredients:

Fortune Cookies

• 1/2 cup of butter, softened
• 3 x egg whites
• 1 cup icing sugar
• pinch of salt
• 1 tsp of salt
• 1/2 tsp of vanilla extract
• 3/4 cup of all-purpose flour
• A variety of hand written or typed fortunes that are about one quarter inch by 2 inch.
• 1 x empty egg carton

Directions:

Fortune Cookies

1. Preheat oven to 325 degrees.
2. Place the first 6 ingredients into a bowl and beat with a wooden spoon until smooth. Stir in flour.
3. Let the batter rest for about half hour.
4. Drop a teaspoon of batter onto a lined baking sheet and using the back of a spoon, spread very thinly into a 4-inch circle. Repeat so there are 2 circles on the baking sheet. Bake until it just begins to get golden in colour, about 3-5 minutes. Remove from oven, and while still hot, place a paper fortune across the centre of the cookie. Fold up the edges so that it forms a semi circle, and almost simultaneously, fold down the sides of the semi-circle to create an upside down u. Place in an empty egg carton and let harden. Repeat with the rest of the batter.

Shrimp Toast

Yield: 12

Ingredients:

Shrimp Toast

• 1 cup of shrimp, de-veined and shells removed
• 1 x egg white
• 1 tbsp of grated ginger
• 2 x green onions, chopped
• dash of soya sauce
• 1 tbsp of Chinese black bean and garlic sauce
• 12 pieces of square melba toast (or white bread toasted and crusts removed or any cracker)
• 6 x shrimp, sliced in half

Directions:

Shrimp Toast

1. Preheat oven to 350 degrees.
2. Puree 1 cup of shrimp, egg white, ginger, green onions, soya sauce and black bean sauce in a food processor until smooth.
3. Spread shrimp mixture onto toasts and top with a halved shrimp.
4. Bake for 5 minutes, until the shrimp is pink and cooked through.

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Asian Chicken Salad

Michael shows how to take leftovers and make them into something new with Asian chicken salad wrapped in rice paper, potato pancakes with smoked salmon & herb sour cream dressing, baked tomatoes "Provencal", and flambeed bananas served with ice cream.

• Asian Chicken Salad Wrapped in Rice Paper
• Baked Tomatoes ‘Provencal’
• Flaming Bananas
• Potato Pancake with Smoked Salmon and Herbed Sour Cream Dressing

Asian Chicken Salad Wrapped in Rice Paper

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

The Dressing

• Juice of 2 limes
• 2 tbsp soy sauce
• Dash hot sauce
• Dash sesame oil
• 2 tbsp honey
• 1/4 cup peanut butter
• 
  

The Salad

• 1 x small bundle of rice vermicelli noodles
• 2 x cooked chicken breasts, shredded
• 1 cup snow peas, thinly sliced
• 1 x carrot, peeled and shredded
• 1 bunch cilantro, leaves picked
• 4 x large rice paper wrappers, soaked until soft

Directions:

The Dressing

1. Whisk the dressing ingredients together until they form a smooth dressing.

The Salad

1. Cover the noodles with boiling water.
2. Soak until noodles are softened. Drain noodles well.
3. Place shredded chicken into a large bowl, add noodles, peas, carrot and cilantro leaves.
4. Add dressing and toss well.
5. Place a softened rice paper wrapper onto a kitchen towel and blot dry.
6. Carefully transfer it to a flat work surface and place a large spoonful of the chicken salad at the edge closest to you.
7. Fold edge over the filling, and then fold in the two ends.
8. Continue to roll up, securing loose edges so that it is sealed. Repeat for other three rolls.

Baked Tomatoes ‘Provencal’

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Baked Tomatoes 'Provencal'

• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 4 x cloves garlic, minced
• 3 tbsp chopped parsley
• 4 Tbsps olive oil
• 1 tsp dried oregano
• Sea salt
• 4 x ripe tomatoes

Directions:

Baked Tomatoes 'Provencal'

1. Preheat oven to 350 degrees F.
2. Place breadcrumbs, cheese, garlic, parsley, olive oil, oregano and sea salt into a bowl and mix well.
3. Cut a cone shape out of the top of each tomato and then scoop out most of the seeds carefully.
4. Stuff with breadcrumb mixture and place in an 8" x 8" baking pan.
5. Bake until stuffing is golden brown and tomatoes are softened, about 20-25 minutes.

Flaming Bananas

Yield: 2

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Flaming Bananas

• 2 tbsp butter
• 2 x bananas, peeled and sliced into 6 pieces each
• 2 tbsp sugar
• 1/4 cup dark rum
• Vanilla ice cream

Directions:

Flaming Bananas

1. Heat a large skillet over medium-high heat.
2. Add butter and when it begins to foam, add bananas and sugar.
3. Sauté and let bananas caramelize.
4. When they are golden and while the pan is hot ignite them.
5. Tilt the pan away from you, pour in rum and hold a match over the simmering mixture. Be careful!
6. When the alcohol has burned off, the flame will die down.
7. Serve over vanilla ice cream.

Potato Pancake with Smoked Salmon and Herbed Sour Cream Dressing

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

The Pancake

• 3 x baked potatoes
• Half of an onion, grated on box grater
• Salt and pepper
• 2 tbsp butter
• 2 tbsp canola oil
• 
  

The Dressing

• 1/4 cup sour cream
• 2 Tbsps capers, lightly chopped
• 2 Tbsps chopped dill

Garnish

• 12 slices smoked salmon
• Handful of baby greens

Directions:

The Pancake

1. Grate potatoes into a large bowl.
2. Add onions and season with salt and pepper.
3. Heat a large skillet over medium to low heat and add butter and oil.
4. Add potato mixture and pat down into the pan so the bottom of the pan is completely covered and the cake is about 1 inch thick.
5. As the cake cooks, pat it down along the edges to compact it.
6. Cook for about twenty minutes, until it has formed a thick, golden crust.
7. Flip pancake by inverting it onto a large plate and then sliding it uncooked-side down back into the hot pan.
8. Cook the other side until golden and firm.
9. Slide pancake onto a serving plate and garnish with slices of smoked salmon and sour cream dressing.
10. Place the greens on top and serve.

The Dressing

1. Mix ingredients in a small bowl.

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