Beer Stew

• Beer Beef Stew
• Butterscotch Popcorn
• Cheddar Biscuits
• Hot Cocoa with Rum

Beer Beef Stew

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Beer Beef Stew

• 1/2 cup vegetable oil
• 3 lb. chuck roast, cut into large chunks
• Salt and pepper
• 1 x large onion, peeled and chopped
• 6 x garlic cloves, peeled and sliced
• 1 x small can tomato paste
• 2 x bottles dark beer
• 2 x cups beef stock

Directions:

Beer Beef Stew

1. Preheat oven to 325 degrees F.
2. Heat oil in a large, heavy-bottomed pot.
3. Add beef chunks, season with salt and pepper and brown them.
4. When they are very well browned, remove them with tongs and reserve in a bowl.
5. Add onions to the hot pot and sauté them until they are golden brown.
6. Add garlic and tomato paste and cook, stirring, for a few minutes.
7. Place browned beef back into the pot and add the beer and stock.
8. Season with salt and pepper and bring to a simmer.
9. Place a tight fitting lid on the pot and put it in the oven.
10. Stew slowly until the beef is very tender and the broth has thickened, about 1 hour.

Butterscotch Popcorn

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Butterscotch Popcorn

• 1/4 cup corn oil
• 1 cup popcorn
• Salt
• 1 cup sugar
• 1/2 cup water
• 1 cup butter, cut into small pieces

Directions:

Butterscotch Popcorn

1. Pour oil into the bottom of a large pot and add popcorn. Heat over medium-high heat.
2. Place a tight fitting lid onto the pot but leave a space on one side for steam to escape.
3. Pop the corn.
4. When the popping slows down turn off the heat.
5. When it's all popped, pour into a large bowl and season with salt.
6. Pour sugar into a small pile in the center of a saucepan and add a half-cup of water around the outside.
7. Heat the mixture over medium heat.
8. The sugar and water will form a syrup and begin simmering.
9. The water will evaporate and leave behind pure sugar syrup which will then begin to brown.
10. Do not stir during this process, as the sugar may crystallize.
11. When it has reached a deep golden colour, add the butter.
12. Whisk until all the butter has been incorporated and the Butterscotch is smooth.
13. Pour over popped corn and stir well.
14. Let butterscotch harden and then serve.

Cheddar Biscuits

Yield: 8

Ease of Preparation: Easy

Ingredients:

Cheddar Biscuits

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup grated cheddar cheese
• 1 1/2 cups heavy whipping cream
• 
  

Directions:

Cheddar Biscuits

1. Preheat oven to 450 degrees F.
2. In a medium-sized bowl, whisk together the flour, baking powder and salt.
3. Add cheddar and stir.
4. Add cream and stir until the mixture just comes together.
5. Knead the dough a few times.
6. Pat the dough into a flat round about one inch thick and cut into eight wedges.
7. Place them on a baking sheet and bake for 12 to 15 minutes, until the tops are golden brown.

Hot Cocoa with Rum

Ease of Preparation: Easy
Yield: 1 cup

Ingredients:

Hot Cocoa with Rum

• 1 tbsp cocoa powder
• 1 tbsp brown sugar
• 1 cup milk
• 1 oz rum, Baileys, Kalhua, Frangelico or your favourite liqueur

Directions:

Hot Cocoa with Rum

1. Place ingredients in a small pot and whisk well.
2. Place pot over medium-high heat and bring to a simmer.
3. Pour in liqueur and serve hot.

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Chicken Noodle Soup

• Bumps on a Log
• Carrot Raisin Salad
• Chicken Noodle Soup
• Homemade Brown Sugar Ice Cream

Bumps on a Log

Yield: 1

Ease of Preparation: Easy.

Ingredients:

Bumps on a Log

• 1 x celery rib, washed and ends trimmed
• 2 tbsp peanut butter
• 10 x raisins
• 10 x chocolate chips

Directions:

Bumps on a Log

1. Spread peanut butter along celery rib and alternately place raisins and chocolate chips along the top.

Carrot Raisin Salad

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Carrot Raisin Salad

• 2 x large carrots, washed and shredded on a potato grater
• 1/2 cups raisins
• 1/2 cups walnut pieces
• Juice of 1 lemon
• 3 tbsp plain yogurt
• 1 x bunch fresh mint
• Salt and pepper

Directions:

Carrot Raisin Salad

1. Toss everything together then season to taste with salt and pepper.

Chicken Noodle Soup

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! You can use your choice of any or all of the following vegetables or any others you have on hand: Broccoli, green beans, frozen corn, frozen peas.

Ingredients:

Chicken Noodle Soup

• A roasting chicken, drumsticks and thighs removed
• 5 x carrots, peeled and chopped
• 4 x onions, peeled and chopped
• 2 x celery ribs, chopped
• 2 x garlic cloves
• 5 x bay leaves
• 6 x sprigs fresh thyme
• 1 head of broccoli, chopped into florets
• 8 ounces green beans, chopped
• 1 cup frozen corn
• 1 cup frozen peas
• 1 lb. of your favourite pasta noodles
• Salt and pepper

Directions:

Chicken Noodle Soup

1. Put the chicken carcass, thighs and drumsticks into a large soup pot.
2. Add the carrots, onions, celery, garlic, bay leaves and thyme and cover completely with cold water.
3. Bring to a simmer and simmer gently for two hours.
4. Strain off the broth and reserve the chicken.
5. Once the meat has cooled pick it from the bones and return it to the pot with the broth.
6. Bring the broth back to a simmer and add your choice of vegetables.
7. Simmer for a few minutes, and then add noodles and cook just until they have softened.
8. Adjust seasoning and serve.

Homemade Brown Sugar Ice Cream

Yield: 6

Yield: 6 servings with leftovers. 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:

Homemade Brown Sugar Ice Cream

• 4 cups milk
• 2 cups heavy whipping cream
• 2 tbsp vanilla extract
• 12 x egg yolks
• 2 cups brown sugar

Directions:

Homemade Brown Sugar Ice Cream

1. Pour milk, cream and vanilla into a large saucepan and bring to a simmer.
2. Whisk egg yolks with brown sugar, until mixture is thick and pale.
3. Slowly add the hot milk mixture to the eggs, one ladle-full at a time, whisking continuously until all the cream has been added.
4. Pour the mixture back into the pot and cook over low heat for just a few minutes longer until the mixture thickens and coats the back of a spoon.
5. Strain through a fine mesh strainer.
6. Cool and then chill thoroughly.
7. It is best to make the ice cream base the day before freezing so it has a chance to thoroughly chill.
8. Pour into a commercial ice cream maker and follow the manufacturer's instructions for freezing.

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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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Split Pea Soup

• French Fries
• Greek Salad with Oregano Dressing and Pickled Onions
• Speedy Split Pea Soup with Bacon
• Spicy Ketchup

French Fries

Yield: 4

Ease of Preparation: Easy

Ingredients:

French Fries

• 3 litres vegetable or peanut oil, heated to 325°F
• 3 x russet potatoes, cut into wedges
• Sea salt

Directions:

French Fries

1. Put cut potatoes into a large bowl of cold water while oil preheats.
2. Drain the potatoes well and carefully place in the hot oil.
3. Blanch the potatoes until the bubbling ceases, about 3 minutes. They will be soft and have no colour.
4. Drain well on paper towels.
5. Increase the heat of the oil to 365°F.
6. Fry the potatoes until they are deep golden brown and crispy.
7. Drain on paper towels and sprinkle with sea salt.

Greek Salad with Oregano Dressing and Pickled Onions

Yield: 4

Ease of Preparation: Easy

Ingredients:

Pickled Red Onions

• 1 cup red wine vinegar
• 1 cup sugar
• 1 x large red onion, sliced thinly

Salad

• 1 x heads iceberg lettuce, washed and torn into pieces
• A few handfuls of baby spinach, washed
• 1 pt cherry tomatoes, washed
• 1 x cucumber, washed and cut into 2-inch chunks
• 2 cups Calamata olives
• 8 ounces feta cheese, crumbled
• Sea salt and freshly ground pepper

The Dressing

• Zest and juice of 1 lemon
• 1/2 cup of extra virgin olive oil
• 1 x clove garlic, mashed
• 1 x tbsp dried oregano
• Salt and pepper

Directions:

Pickled Red Onions

1. In a small saucepan, bring the vinegar and sugar to a boil.
2. Once the sugar has dissolved, turn off the heat and add the onion.
3. Let rest until the onion has softened a bit and begins to turn purple, about 30 minutes.
4. Refrigerate. These may be made several days in advance and will last a month in your refrigerator.

Salad

1. Place salad ingredients into a large salad bowl.

The Dressing

1. Whisk dressing ingredients together until they are smoothly combined.
2. Sprinkle pickled onions onto the salad, add dressing and toss well.

Speedy Split Pea Soup with Bacon

Yield: 6

Ease of Preparation: Easy

Ingredients:

Speedy Split Pea Soup with Bacon

• 1 pkg bacon, chopped
• 1 x large onion, chopped
• 2 x carrots, peeled and chopped
• 2 stalks celery, washed and chopped
• 2 cloves garlic, peeled sliced thinly
• 2 cups dried split peas
• 8 cups chicken or vegetable stock
• 2 x bay leaves
• 1 tbsp dried rosemary
• Salt and pepper
• 2 cups of frozen peas
• 1 tbsp of any vinegar

Directions:

Speedy Split Pea Soup with Bacon

1. Place bacon in a large soup pot over a medium high heat.
2. When the bacon is brown and crispy drain away the fat, leaving about 2 tbsp in the pot.
3. Add onion, carrots, celery and garlic to the pot and sauté for a few minutes.
4. Add the dried peas, stock, bay leaves, rosemary and salt and pepper.
5. Bring to a simmer and continue cooking until the soup is thick and the peas are completely soft.
6. Stir in frozen peas and stir to heat through.
7. Stir in the vinegar and add salt and pepper to taste.

Spicy Ketchup

Ease of Preparation: Easy

Ingredients:

Spicy Ketchup

• 1/2 cup ketchup
• 1 tbsp Sirachi Asian hot sauce or your favourite hot sauce

Directions:

Spicy Ketchup

1. Whisk together until combined.
2. Serve with French Fries (recipe from this episode).

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Chilli Gazpacho

• Chicken Caesar Salad
• Mint Gazpacho
• The World's Fastest Chocolate Mousse

Mint Gazpacho

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Mint Gazpacho

• 8 x ripe tomatoes
• Salt
• 1/2 cup olive oil
• 1/2 cup tomato juice
• 2 tbsp tomato paste
• 1 tbsp red wine vinegar
• 1 x cucumber, cut into small dice
• Half a red onion, peeled and cut into small dice
• 2 x carrots, peeled and cut into small dice
• 1 x red pepper, seeded and cut into small dice
• 1 x bunch fresh mint, chopped

Directions:

Mint Gazpacho

1. Puree the tomatoes in a food processor or blender until smooth.
2. Add salt, olive oil, tomato juice, tomato paste and vinegar; then puree again until smooth. Taste and adjust seasoning.
3. Place vegetables into a large glass bowl and pour gazpacho over them.
4. Chill well and add chopped mint just before serving.

The World's Fastest Chocolate Mousse

Yield: 4

Ease of Preparation: Easy

Ingredients:

The World's Fastest Chocolate Mousse

• 8 ounces silken tofu, room temperature
• 8 ounces bittersweet chocolate, chopped
• 1 tbsp vanilla extract

Honey Mint Strawberries

• 1 cup fresh strawberries, cleaned, hulled and quartered
• 2 tbsp fresh mint, chopped
• 2 tbsp honey

Directions:

The World's Fastest Chocolate Mousse

1. Melt chocolate in a bowl set over a pot of simmering water.
2. Puree the tofu in a food processor until smooth.
3. Add the melted chocolate and vanilla and puree again until the mixture is very smooth.
4. Pour into four serving dishes and chill until ready to serve.
5. Top with Honey Mint Strawberries.

Honey Mint Strawberries

1. Stir together and spoon onto Chocolate Mousse just before serving. Yield: 1 cup

Chicken Caesar Salad

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Croutons

• Half a baguette, cut into 1" cubes
• 1 tbsp dried oregano
• Olive oil for drizzling
• Salt and pepper
• 
  

Dressing

• Zest and juice of 1 lemon
• 1/2 cup olive oil
• 1/4 cup mayonnaise
• 5 x anchovies, packed in oil
• 2 x cloves garlic, peeled
• 3 x large splashes of Worcestershire sauce

Chicken

• 3 tbsp olive oil
• Salt and pepper
• 3 x boneless skinless chicken breasts

Salad

• 1 head of romaine lettuce
• 1 cup chunk of Grana Padano Parmesan cheese

Directions:

Croutons

1. Preheat oven to 375°F.
2. Place baguette chunks in a large bowl and add oregano, oil and season with salt and pepper.
3. Toss well, making sure they bread is well coated with oil and spread out on a baking sheet.
4. Toast in oven until they are crisp and golden, about 20 minutes.

Dressing

1. Place dressing ingredients in a bowl and whisk well or alternately, puree with an immersion blender until smooth.

Chicken

1. Heat a skillet over medium-high heat and add oil.
2. When it is hot, season chicken breasts with salt and pepper and then sear them for 8 minutes per side, or until they are cooked through. Let cool slightly.

Salad

1. Tear romaine into large pieces and put into a large salad bowl.
2. Add croutons, slice chicken breasts, and then add.
3. Pour in dressing and toss well.
4. Garnish with the cheese by slicing it into ribbons with a vegetable peeler.

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