Making Butter Tarts with Classic Rock 94.5

Classic Rock 94.5 hosts Nathan Marshall and Chris Fudali made the best butter tarts using my Aunt Marj’s recipe in “Anne’s Favourites” and just a little extra direction from me.

These guys are good! They say they have never made pastry before but they made it look easy. Either they are naturals or the recipe is practically fool proof or maybe a little of both!

The filling was perfect sweet and custardy even if the walnuts were whole (I neglected to suggest that the nuts be chopped). Whatever the reason my Aunt Marj would have been proud of the tarts made with her recipe.

There is still time to enter the draw to win one of my cookbooks so put in your name and pass along the information to someone else that might want to have a chance!

http://classicrock945.ca/contests/2016/11/classic-rock-94-5-bakes-butter-tarts-with-pastry-pro-anne-mann/

jason-chris-kelly

annes-classic-rock-tarts Click here for the recipe. Note this pastry is the original from my cookbook but I have a gluten-free adaptation on another post if you need it.

Thank you to Knechtel Food Market

I would like to thank Brian and Kathy Knechtel for providing Lucknow with a wonderful grocery store for 29 years and for selling over 500 of my cookbooks while refusing to accept any commission or discount. Without their support Anne’s Favourites would have been a huge disappointment. Instead, it has given me more joy than I ever would have imagined when I printed and published it. I am sincerely grateful to them and the other retail locations that have carried my book and the over 13oo people who have purchased it!

Now that Knechtels is closed Anne’s Favourites will still be available at these retail locations:

  • Cliff’s Plumbing & Heating in Lucknow
  • Finchers in Goderich and Kincardine
  • Green’s Meat Market in Lucknow and Wingham
  • The Kitchen Cupboard and Icebox in Listowel
  • Sewing Galore in Wingham
  • Chesley Grocery Store

I can arrange to deliver or mail a copy to you if you call Cliff’s Plumbing & Heating (our business) 519-528-3913 or home 519-528-3500 (you may leave a message)

Cucumber Salad

cucumber-salad-2

Cucumber Salad – for pdf version click here cucumber-salad

When the cucumbers are fresh and plentiful I love to make this delicious salad. It is particularly nice with the smaller cucumbers from your garden or the farmers market. I use my mandoline to slice them thinly but I it is easy enough to slice by hand also. Kat mentioned you could use a potato peeler for paper thin slices but I prefer them a bit thicker.

You can definitely adjust the extras in this salad to your taste. I love dill so I almost always add a little fresh or frozen dill weed if I have it but if you do not like dill leave it out. We also love onions so always use red onion but it you are not so keen just use green onion or chives.

Kat’s Cucumber Salad

2 – 3     small cucumbers, peeled and sliced as thinly as possible, about 2 cups

2          Tbsp thinly sliced red onion (optional)

salt as needed

1/3       cup sour cream

1          Tbsp mayonnaise or whipped salad dressing

1          Tbsp white wine vinegar

1/4       tsp salt

3/4       tsp white sugar

1 – 2     Tbsp chives, chopped or green onion

1          Tbsp fresh dill weed (optional)

Freshly ground black pepper

  • Peel and slice cucumber and onion as thinly as you can or to your taste.
  • You may use a slicer or even a potato peeler but it is easy enough to do them by hand.
  • Sprinkle liberally with salt and let sit for at least 20 minutes.
  • Strain off liquid and discard. I let them sit in a strainer over a bowl for about an hour. Squeeze excess water out before dressing.
  • For dressing mix sour cream, mayonnaise, vinegar, salt, sugar, chives and dill.
  • Pour over drained cucumbers and onion.
  • Top with pepper and adjust seasoning to taste.

Serves 4

Roasted Cherry Tomato and Sausage Pasta

Roasted Tomato - Copy.JPG

 

Roasted Tomato and Sausage Pasta

I love the little orange Sun Sugar cherry tomatoes from William Dam Seeds www.damseeds.ca but in a good year they produce more tomatoes than we can use or give away since we have given all our friends and families their own plants to grow in the summer. They add a delicious taste and sweetness to tomato juice but sometimes I am not ready to make a pot of sauce so this pasta uses the excess and answers the question “what’s for dinner” in a very satisfactory way! It is adapted from Michael Smith’s “Cherry Tomato Penne” with a little more bounty from the garden added.

Roasted Tomato Sausage Pasta Sauce – For pdf version click here cherry-tomato-pasta

Nick recommended I try Michael Smith’s Roasted Cherry Tomato Penne and I was glad he did. I could not believe how simple and delicious this pasta dish was and it used a commodity that is difficult to preserve if you have an over abundance from the garden. Because I love roasted peppers and they are available at the same time as the tomatoes I included them with the sauce. I added the egg plant just to use them up one time and found they added a depth and creaminess to the dish that made it even better. This quick summer pasta dish has become a staple in our house.

1              Tbsp olive oil

8              cups cherry tomatoes, I use a mixture of red, orange and any chopped larger                              tomatoes if needed

1              red or coloured sweet pepper, coarsely chopped

1              small to medium egg plant, peeled and cubed (optional)

1              large onion, coarsely chopped

4              cloves garlic

6              garlic sausage (500 g) or sausage of choice – It’s fine to use up smoked sausage

salt and pepper generously sprinkled over all

8 -12       ounces  Gluten-free pasta shells or penne, I use an 8 oz box

1              large handful of fresh basil, about 4 stems, remove leaves and chiffonade

Grated Parmesan cheese as desired

  • Place olive oil, tomatoes, pepper, egg plant (optional), onion and garlic in a large roasting pan so vegetables are essentially in a single layer and roast at 400 °F for 30 minutes. I actually use 2 lasagna pans to spread them out and combine them after they are cooked.
  • Cut sausage into 1/2 inch pieces and add to roasted vegetables and continue roasting until sausage is browned, about 30 – 40 more minutes..
  • Cook pasta in salted water according to package directions when sausage is almost done.
  • To chiffonade basil leaves pile leaves together and roll. Cut through all leaves at once in narrow strips..
  • Toss basil in with roasted tomato mixture when pasta is done and top with grated cheese if desired.

I have roasted all the vegetables with the sausage for the sauce and frozen it to use in the winter and was really glad to have it for a quick meal.

Serves 6 – 8

http://www.annesfavourites.ca

Absolutely Awesome Drop Biscuits (Gluten-free)

 

I have missed a nice biscuit or scone since being diagnosed Celiac so I was thrilled when a friend brought the Garlic cheese biscuits made with Betty Crocker’s Biscuit Mix https://annesfavourites.ca/2014/10/22/almost-famous-cheddar-biscuits-gluten-free/ .These are so good you do not have to make a wheat version for company! I immediately tried a homemade version of the same with my regular all purpose flour mix but they were very disappointing. Also tried my own recipe for biscuits with a gluten-free mix and they also fell short of my expectations and of course I searched the internet for other people’s ideas for biscuits and none was up to scratch but these…….ARE!!

Biscuits

I revamped my Bread flour mix based on the past year’s experiences and used it with a little extra potato starch but I think the real trick is using the eggs in place of some of the milk. The buttermilk definitely adds an extra element of flavour but I plan to try them with soured milk when I use up all my buttermilk. I’m thinking if it makes a difference I will freeze the buttermilk in correct quantities for this mix.
I am giving you the recipe for the plain drop biscuits and the garlic cheese biscuits. Either is a great complement to a hearty soup meal.
Enjoy 🙂
I have successfully adapted this recipe to Grace Gammie’s Scones and will try to get that posted tomorrow so you can treat your Valentine this week-end to an afternoon tea or use them as a delicious addition to brunch.

Plain Drop Biscuits Click here for PDF version https://www.dropbox.com/s/xmqps5zrmxb61at/Drop%20Biscuits.pdf?dl=0

2 cups GF bread flour*
1/4 cup potato starch
1 tsp xanthan gum
1 Tbsp GF baking powder
1/2 tsp baking soda
1 Tbsp white sugar
1/2 tsp salt
1/4 cup butter or margarine
2/3 cup buttermilk
3 eggs
1/2 cup raisins, shredded Cheddar or mixed peel (optional)

  • Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.
  • Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.
  • Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.
  • Add cheese or fruit, if desired, and continue to stir until dry ingredients are incorporated and raisins are evenly distributed.
  • Drop by tablespoon onto ungreased cookie sheet or parchment paper. Bake in a 425°F oven for about 12 – 15 minutes until the biscuits are lightly browned and barely give when pressed on top.

Makes 13 – 15 two inch biscuits

*Bread Flour Mix

2 cups sweet rice flour
1 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch
1/2 cup potato starch
1/2 cup millet flour

ALWAYS whisk or shake together before measuring.

Garlic Cheese Biscuits

Biscuits:Click here for PDF version https://www.dropbox.com/s/ebivagb6jzfj8tv/Garlic%20Cheese%20Biscuits.pdf?dl=0
2 cups GF bread flour*
1/4 cup potato starch
1 tsp xanthan gum
1 Tbsp GF baking powder
1/2 tsp baking soda
1 Tbsp white sugar
1/2 tsp salt
1/2 tsp garlic powder
1/4 cup butter or margarine
2/3 cup buttermilk
3 eggs
2/3 cup cheddar cheese, shredded
Topping:
1/4 cup butter, melted
1 clove garlic, crushed or 1/4 tsp garlic powder
2 Tbsp fresh or frozen chopped parsley or 1 tsp dried
1/3 cup shredded Cheddar cheese

  • Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.
  • Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.
  • Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.
  • Add cheese or fruit, if desired, and continue to stir until dry ingredients are incorporated and raisins are evenly distributed.
  • Drop by tablespoon onto ungreased cookie sheet or parchment paper.
  • Bake in a 425°F oven for about 12 minutes until the biscuits are lightly browned and barely give when pressed on top.
  • Mix melted butter, garlic and parsley and brush on hot biscuits.
    Sprinkle with remaining cheese and return to oven for 2 – 3 more minutes until cheese is melted.
    Makes 13 – 15 two inch biscuits

Anne’s Favourites

Brandied Peaches

Don’t miss the opportunity to try this super simple, yet elegant dessert! So easy to do for one or two or a crowd! Just cut one peach for every person and adjust the sugar, butter and brandy quantities accordingly. You will still be thinking about how delicious they were the next day!

Brandied Peaches

  • 2 peaches, peeled and sliced*
  • 1 Tbsp butter
  • 1 1/2 Tbsp brown sugar
  • 1 tsp brandy (I think you could use 1/2 tsp vanilla if you do not have brandy)

Melt butter in a frying pan over medium heat and add sliced peaches and cook for several minutes until warm.

Add brown sugar and continue cooking until most of the liquid is evaporated and sugar syrup is thick.

Remove from heat, stir in brandy and serve over vanilla ice cream. ENJOY! There are not many things I do not think are improved by a dollop of whipped cream but this stands alone and the only reason I would top with cream would be for appearance or to use some leftover.

*fresh are delightful but do not be afraid to try frozen or canned in the off season!

Kwan’s Chicken Wings

Kwan’s Chicken Wings

When nostalgic recollections in Lucknow turn to Kwan’s Sunday Chinese Buffet the most sadly missed item seems to be the chicken wings. We have not found a restaurant that compares so I decided it was time to try making them myself since Wyatt had shared their secret with me. They are the perfect gluten-free chicken wing because there are only 5   ingredients and at home I can be sure nothing has contaminated the cooking oil.

Kwan’s Wings – click here for pdf version of recipe

2 lb    chicken wings, cut in 3 pieces, discarding the tips (or use in your dashi stock)

1 1/2 Tbsp gluten-free soya sauce

1/2     tsp sesame oil (if you do not have it substitute any vegetable oil but it will not have                the same flavour)

1/2     tsp salt

1/2    tsp garlic salt or 1/4 tsp garlic powder

1       Tbsp potato starch

  • Whisk together soya sauce, oil, salt, garlic powder and potato starch and pour over wings in a plastic bag or bowl. Turn or stir several times to coat wings while marinating for about an hour before cooking.
  • Heat oil in deep fryer to 375 degrees and cook in batches of about 10 so the oil does not drop too much in temperature. Cook for about 7 – 10 minutes depending on the size of wings and your fryer. Raise wings several times to turn them over and prevent sticking to the basket.

Eat them as soon as they cool. They do not require any dipping sauce but if you like a little extra  flavour try some Thai Sweet Chili Sauce for dipping.