Anna Sultana’s Chicken Noodle Soup and Broth / Happy Valentine’s Day and Kung Hei Fat Choy!

Well, we in Manitoba are still soldiering through a very cold February and facing at least another month or two of winter.

Happy Valentine’s Day and Kung Hei Fat Choy!

Valentine’s Day is on Wednesday.

That should bring a bit of warmth to everyone’s life.

This post has links for Romantic Dinners for Two, as well as the recipe for Anna Sultana's Lava Cakes.

About the Kung Hei Fat Choy…

Friday is the start of Chinese New Year - the Year of the Dog.

It has a few weeks' worth of traditions to ensure you’ll have a great year. 

Remember… your behaviour on New Year’s Day sets the tone for the year.

No pressure.

It’s nice to celebrate, but that’s going to take a bit of change, and everyone wants to eat today, tomorrow and the day after.

Time to make a big pot of soup.

Chicken soup is comfort food… economical comfort food.

I mean, who hasn’t felt loved and comforted while enjoying a bowl of this old favourite.

And if someone has the sniffles, it’s a miracle cure for what ails you.

Hints:

Use whatever smallish pasta you have on hand.

Stars are nice, if you have them.

Broken spaghetti will remind the kiddies of the boxed mix.

Sometimes kids get into a mood and just want something they’ve had before.

You can also use 3/4 Cup rice.

Stir in, cover, and simmer 15 to 20 minutes until the rice is soft.

Want to make Ma’s chicken broth? 

It’s easy, just takes a bit of time, and won’t work if you’re in a rush to serve a pot of soup today.

Rinse

1 stewing hen

Set aside the liver and the heart.

Chop into roughly the same spoon-sized chunks

1 large carrot

1 onion

1 celery stalk

2 potatoes

In a large pot place

the cleaned hen

the chopped vegetables

Add

8 Cups water

1 bouillon cube

the hen's liver and heart

Simmer until the hen is cooked, about 2 to 2 1/2 hours.

Remove the hen from the broth.

Remove the skin, bone the chicken and cut the meat into pieces.

Strain out the vegetables and discard.

Oh, the liver and the heart are optional.

Also sometimes they just aren’t packed with the hen. 

Don’t confront the store clerk and ask what he did with them.

Take my word for it. Please.

                        Chicken Soup 

Serves 8

Cut up

4 boneless raw chicken breasts

Set aside.

Place in a large pot

1 Cup carrots, chopped

1 Cup celery, chopped

the cut up chicken breasts

Add

4 Cups chicken broth

2 Cups water

Over medium high heat bring the liquid to a boil.

Reduce heat and simmer 15 minutes.

Stir in

1 Cup pasta

Simmer, stirring often, until the pasta is cooked, about 5 to 10 minutes, depending on the size of the pasta.

Serve hot.

Anna Sultana’s Frozen Tiramisu, Maltese Style

Goodness, summer vacation is half over!

Only a few weeks left to enjoy summer treats.

So… let’s make more of those freezer favourites!

A couple of weeks ago I posted the recipe for Ma’s Gelatt.

Gelatt is perfect for the family to enjoy.

I mean, most kids love ice cream.

But sometimes you want something a bit special when it’s an ‘adults only’ event.

Tiramisu is easy to prepare.

It means something like “Cheer me up” in Italian.

Yes, it does lose something in translation.

Stick to calling it Tiramisu.

It gets the ‘adults only’ rating because it has strong coffee in it.

If you choose to serve it to the kiddies, well, you’ve been warned.

A few years ago I posted the recipe for Carmela Soprano's Tiramisu.

Ma had her own version.

Guess which one I prefer!

Hints:

Savoiardi are imported Italian ladyfingers.

Ladyfingers go by many names.

If you can't find them, vanilla wafers (Nillas) can be used.

If you have the time, my Ma has a recipe for Ladyfingers.

Instead of mascarpone cheese you can use Greek yogurt.

For a bit of an extra kick you can add 2 Tablespoons amaretto or Cognac to the cream and marscarpone mixture.

Don’t have dark brown sugar? 

No problem - use regular or light brown sugar.

                        Frozen Tiramisu

Place a large mixer bowl and beaters in the refrigerator.

Brew a pot of coffee (espresso or double strength)

You’ll need 1 1/2 Cups of coffee for the recipe, so pour 1 1/2 Cups of coffee into a bowl and allow it to cool.

You can drink the rest hot or cold.

Line an 8 inch square pan with parchment paper or aluminum foil.

Have on hand 

20 savoiardi or lady fingers

Finely grate enough bittersweet chocolate to make 1/2 Cup.

In a large bowl whisk together until smooth

2 Cups mascarpone cheese

1/2 Cup dark brown sugar

Stir in

3 Tablespoons of the cooled coffee

2 teaspoons vanilla extract

Take the large mixer bowl and beaters out of the refrigerator.

Place in the bowl

2 Cups heavy cream

Beat the cream until soft peaks form.

Fold the cream into the mascarpone mixture.

Lightly dip into the bowl of cooled coffee

10 savoiardi or lady fingers

Arrange them in a single layer in the prepared square pan.

Spoon half of the cream mixture over the lady fingers and spread evenly.

Lightly dip into the bowl of cooled coffee the remaining

10 savoiardi or lady fingers

Arrange them in a single layer over the cream mixture in the pan.

Spoon the remaining cream mixture over the lady fingers and spread evenly. 

Cover and chill in the freezer for at least 3 hours.

Before serving, sprinkle the surface of the tiramisu with

1/2 Cup finely grated bittersweet chocolate

Safeway Popover Oven Pancakes and July Holidays by Margaret Ullrich

Yesterday we celebrated our forty-fifth Canada Day!

We enjoyed it much more than the day we had on our first Canada Day.

We strolled through Lower Fort Garry, seeing and living a bit of history, thanks to the fine young actors who had taken on the personas of the folks one would have met at the Fort about 150 years ago.

There was also a six foot beaver who posed for pictures with anyone who asked.

A beaver is much friendlier than a bald eagle is, at least I think so.

Last night we saw the fireworks at a local elementary school, compliments of our MP, Kevin Lamoreaux.

We walked to the school about a half hour before the action was scheduled to begin.

Many of our neighbours had the same idea, so it was like we were enjoying a giant block party.

Youngsters were playing basketball, using the school’s four hoops.

Infants, up way past their bedtimes, were enjoying the fun.

The gathering was relaxed and enjoyable, while the smoke and smell of gunpowder added to the excitement.

All in all, a grand time was had by all.

And Monday is the American holiday, the Fourth of July!

It’s one of those weekends which begs for a break in routine, a bit of fun, or at least a small change in diet.

Instead of the same old same old, why not make a special brunch dish?

A few months ago, for Easter, I posted Anna Sultana’s Puffy Brunch Omelet with Berry Compote and Other Fillings.

it is festive yet simple to make, and a perfect dish for one, or two.

It can be served with fruit for a brunch or a dessert, or with vegetables for a lunch. 

And it’s easy to make a larger amount if you’ve invited the gang over.

I recently posted the recipe for the Cinnamon Swirl Coffee Cake that had been printed on the back of Safeway’s 2.5 Kg bag of Instant Skim Milk Powder for a few years.

It had become a staple and people had expected that it would always be available.

It might’ve worked out that way, if Sobeys hadn’t bought Canada Safeway Limited and decided to make a few changes.

About those changes… not working out as they hoped.

Gues they never heard the old saying If it ain’t broke, don’t fix it.

About the bag of Instant Skim Milk Powder that Sobeys decided to discontinue… 

there were two other recipes on the bag: Popover Oven Pancakes, and Tuscan White Bean and Zucchini Soup.

The Popover Oven Pancakes is a nice variation of Ma’s Puffy Brunch Omelet.

I wouldn’t be surprised if there are a few folks wishing they’d jotted down the recipe.

So, here it is. 

On the bag it said:

Let the kids watch through the oven window as the batter rises to voluminous heights. Serve immediately - it deflates quickly.

Hints:

Want a bit of fruit with your pancakes? Here’s an easy fruit filling:

Melt in a nonstick skillet over medium heat

2 Tablespoons butter

Add

1/4 Cup dark brown sugar

1 can of peach slices, drained

Stir the peaches until they are warmed through and the sugar has melted.

Serve on the French Toast.

Sprinkle with confectioners’ sugar (optional)

You can also use thinly sliced fresh apples, peaches or pears - or a mixture.

This is also good with waffles and chicken.

                        Popover Oven Pancakes

Makes 6 servings

Place rack in lower third of oven.

Preheat oven to 425° F 

Place in a 9 x 13 inch baking pan

3 Tablespoons butter or margarine

Place the pan in the oven to melt the butter or margarine.

Remove the pan and tilt it around to coat the bottom of the pan.

Keep warm.

While the pan is in the oven, place in a large bowl  

6 eggs (or 3 whole eggs and 3 egg whites)

1 1/4 Cups water

Whisk together.

Add

1/2 Cup instant skim milk powder

1 Cup flour

1/4 Cup maple syrup

1/2 teaspoon salt

Whisk vigorously until blended.

The batter will be lumpy.

Pour the batter into the hot buttered baking pan.

Bake 20 minutes, or until puffed and golden. 

Sprinkle with 

confectioners’ sugar (optional)

Cut into squares and serve with maple syrup.

About the sky this week, thanks to the folks at The Farmers' Almanac…

July 4 - There’ll be a New Moon. 

Can’t see it, but won’t miss it if you’re enjoying the fireworks.

The New Moon is in Cancer, so warm family feelings should be in the air.

And that’s always a good thing.

Wishing a safe and Happy Holiday to everyone!

Anna Sultana’s Puffy Brunch Omelet with Berry Compote and Other Fillings

Tomorrow is Easter and I’ve posted brunch recipes that can be prepared the night before and are great for the family:

Anna Sultana’s Baked Cinnamon Bread Brunch

Anna Sultana’s Lost Bread & Berry Compote /

(French Toast)

Anna Sultana’s Frittatas 

(Easy eggs / brunch recipe)

I admit it, most of my recipes are for a crowd.

I’ve been asked to post a few recipes that would work for one, or two.

Good idea.

A puffy omelet is festive, simple and a perfect dish for one, or two.

It can be served with fruit for a brunch or a dessert, or with vegetables for a lunch. 

Hints:

Don’t have time - or berries - to make compote?

No problem.

Melt in a nonstick skillet over medium heat

2 Tablespoons butter

Add

1/4 Cup dark brown sugar

1 can of peach slices, drained

Stir the peaches until they are warmed through and the sugar has melted.

Serve on the French Toast.

Sprinkle with confectioners’ sugar (optional)

Both the quickie and regular compote recipes would work with thinly sliced fresh apples, peaches or pears - or a mixture of the three.

Compote is also good on waffles, pancakes or chicken.

                        Puffy Omelet

Preheat oven to 350° F 

Place in a 9 inch pie pan

2 Tablespoons margarine

Place the pie pan in the oven to melt the margarine.

Remove the pan and swirl the margarine around to cover the pan.

Set aside.

While the pan is in the oven, place in medium bowl  

2 eggs

1/2 teaspoon salt

Beat together.

Add

1/4 Cup flour

Beat until smooth.

Add

1/2 Cup milk

Beat until blended. 

Pour the batter into the pie pan.

Bake 25 minutes. 

Loosen the omelet and place it on a platter.

Spread the filling over the omelet.

Serve as is or fold half over the filling.

Add toppings (optional)

                        Berry Compote Omelet 

Melt in a nonstick skillet over medium heat

3 Tablespoons butter

Add

1/4 Cup light brown sugar

2 Tablespoons lemon juice

Stir until the sugar has melted.

Add

3 Cups berries (blueberries, raspberries, and blackberries or all of one)

Toss gently and cook for 3 minutes, until the berries are warm. 

Spoon over the omelet.

Serve warm.

                        Berry Omelet 

Combine in a small bowl

1 Tablespoon cornstarch

2 Tablespoons orange juice

Place in a medium pot

1 package frozen raspberries or strawberries

Heat over low heat.

Add the cornstarch mixture and stir until thick.

Spoon over the omelet and fold over.

Serve warm.

                        Plum Omelet 

Spread on omelet

1/2 to 3/4 Cup plum jam

Roll up and spoon over the omelet

1/4 Cup sour cream

Sprinkle over the omelet

2 Tablespoons toasted walnuts

2 teaspoons sugar

                        Cherry Omelet 

Melt in a nonstick skillet over medium heat

2 Tablespoons butter

Add

2 1/2 Cups canned cherries, drained

Heat and spoon over the omelet.

Roll up and sprinkle over the omelet

confectioners’ sugar

Serve with 

lemon wedges

                        Apple Omelet 

Combine in a small bowl

1/3 Cup sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Melt in a nonstick skillet over medium heat

1/3 Cup butter

Add

4 Cups peeled apple slices

Cook 5 minutes.

Sprinkle the sugar / spice mixture over the apples.

Cover and simmer 5 minutes.

Uncover and simmer another 5 minutes.

Spoon over the omelet.

Roll up and sprinkle over the omelet

1 Tablespoon sugar

                        Sour Cream Roll-up

Spread on omelet

1 Cup sour cream

Roll up and spoon over the omelet

1/2 Cup sour cream

Sprinkle over the omelet

confectioners’ sugar

4 Tablespoons chopped walnuts, toasted

                        Spinach Filled Omelet

Wash and tear

2 pounds spinach

Cook gently for 5 minutes. Drain and press out excess liquid.

Cut into small pieces

6 slices bacon

Cook the bacon until browned.

Discard all but 2 Tablespoons drippings.

Add 

1 Tablespoon butter

1/2 Cup minced onions

Cook and stir until tender.

Stir in 

the drained, cooked spinach

2 Tablespoons parsley

3/8 teaspoon nutmeg

1/2 teaspoon salt

1/8 teaspoon pepper

Cook and stir to heat through.

Spread on omelet on platter and fold over.

Melt 

1 Tablespoon butter

Drizzle on omelet 

Sprinkle over omelet

1 Tablespoon parsley

Serve warm.

Anna Sultana’s Chocolate-Dipped Strawberries, Maltese Style

Doubtless God could have made a better berry, 

but doubtless God never did. 

So said William Butler.

And he was so right!

Strawberries should be in season all year round.

One serving is an excellent source of vitamin C.

So take that, oranges!

It is also a good source of manganese, folate, vitamin K and other vitamins and minerals.

Strawberries are high in Omega-3.

Eating strawberries may decrease cardiovascular disease risk.

They have anti-inflammatory and anti-cancer properties.

Studies have associated eating strawberries with lower rates of hypertension.

Strawberries may lower LDL cholesterol levels, and total cholesterol.

They help reduce the inflammation in digestive tract and bowel disease.

They are rich in iodine and help the thyroid function properly.

They can decrease the spikes after high sugar and high fat meals.

And they taste so good!!

Strawberries and cream is a popular dessert at Wimbledon. 

In Sweden, strawberries are served on Midsummer Eve. 

In Greece, they are sprinkled with sugar, dipped in brandy, and served as a dessert. 

In Italy, they are used in desserts and are a popular flavouring for gelato.

Enjoy!

Hints:

Feeding a large crowd?

This is an easy recipe to increase: 

One ounce of chocolate will cover four large strawberries.

A hundred strawberries?

Twenty-five ounces of chocolate will do the job.

Want to get fancy?

You can drizzle melted white chocolate over the chocolate after it has cooled.

You can also reverse the colour scheme, using white chocolate for the dipping and drizzling semi-sweet, dark or milk chocolate.

You can also dip one side in a dark chocolate, and the other side in white chocolate.

You can substitute chocolate chips for either the dipping chocolate or the drizzle.

The strawberries can be stored in the refrigerator up to six hours before serving.

If they are stored too long the berries can get soft spots.

                        Chocolate-Dipped Strawberries

Wash and allow to dry thoroughly

16 large fresh strawberries

Do not remove stems.

Set aside.  Do not refrigerate.

Cover a cookie sheet with waxed paper.

Place a heatproof bowl in a saucepan of simmering water.

In the bowl place

4 ounces semi-sweet chocolate, chopped

Stirring occasionally, cook until the chocolate is almost melted.

Remove from heat and stir until smooth.

Dip the bottom half of each strawberry in the chocolate.

Place them on the cookie sheet.

Allow to cool at room temperature.

Refrigerate the strawberries until the chocolate is firm. 

They can be served with an angel food cake or a pudding dessert.

Carmela Soprano’s Shrimp Aragonate

Got an email.

Could I post the recipe for Carmela’s Shrimp Aragonate?

Ah…  Shrimp Aragonate… Great recipe… in a lousy post.

It was one of the early Carmela recipes from the Entertaining with The Sopranos cookbook that I had posted about.
About is the operative word.

When I started posting Carmela’s recipes in 2010 I wasn’t particularly big on details.

Just a chatty piece, with a quick description of the ingredients and comments about how much Paul and I enjoyed eating it.

I know, big help.

The Shrimp Aragonate was in a post that also mentioned Carmela’s Baci Cake, a glazed chocolate cake with hazelnuts.

Together they made for a really great meal.

A year after that first post I got an email asking for the cake recipe.

So, I wrote out the recipe for Carmela’s Baci Cake.

Nobody asked for the Shrimp Aragonate recipe.

Until now.

Shrimp Aragonate can be served either as an appetizer or as a main course.

Either way, it’s quick, easy and delicious.

And Paul and I really liked it.

Hints:

In the recipe Carmela used fresh bread crumbs made from Italian or French bread, with the crusts removed.
I used store-bought unseasoned bread crumbs.
The box didn't say what country they came from.
I would guess Canadian.

She also used 1/3 Cup chopped fresh flay-leaf parsley.

I used 1/4 Cup dried.

What can I say?

Paul and I really liked it.

                        Shrimp Aragonate

Serves 6

Oil a large baking pan.

Cut into wedges

2 large lemons

In a medium bowl combine

1 Cup bread crumbs

1/3 Cup chopped fresh flat-leaf parsley (or 1/4 Cup dried)

1 large garlic clove, finely chopped

salt and pepper to taste

Stir in

1/8 to 1/4 Cup olive oil (just enough to moisten the crumbs)

Arrange on the oiled baking pan in a single layer

1 1/2 pounds large shrimp, shelled and deveined

Curl each shrimp into a circle.

Preheat the oven to 450º F

Spoon some of the bread crumb mixture onto each shrimp.

Bake 10 minutes - the crumbs should be browned and the shrimp should be cooked through when cut in the thickest part. 

Place the shrimp on a large serving platter.

Garnish with the lemon wedges.

Serve hot or at room temperature.

Anna Sultana’s Baked Alaska for Valentine’s Day

Guess what!
Valentine’s Day is on the day after tomorrow.

I know… We all had such great plans.

Just like we planned to do stuff for Christmas.

Then life got in the way.

You’ve got it… the big plans can’t be done.

Don’t panic.

Handle it like a birthday.

The dessert will make the meal.

It just has to be pretty.

Candles would help.

Go for the sizzle, not the steak.

Steak, yeah, that could work for the main course.

On a budget?  Serve burgers with a gravy and call it Salisbury Steak.

Back to the dessert…

Got some leftover cake, ice cream and egg whites?

Great - you can serve Baked Alaska.

Hints:

You can do most of the work in advance.
You just have to do the browning a la blowtorch (or broiler) before serving.

Either a baked brownie or a spongecake would work best for this.

Also a pound cake, or a regular white or chocolate cake would do.

Even quicker - thick slices from the bottom of two cupcakes would work.

You could put the meringue in a piping bag with a plain tip to make a meringue "beehive" around each scoop of ice cream: start at the bottom of the cake and pipe a ring of meringue around the ice cream so that it completely covers the cake edge.
Continue to pipe meringue around the ice cream, making sure you completely cover the ice cream.

Finish with a small circle at the top.

Or you could scoop and plaster the meringue on the ice cream and cake.
Don't smooth it - the meringue tips will get a nice browned effect.

If you have a small blow torch, turn your torch to a medium low setting, and use it to brown the outside of the meringues instead of using the broiler.

You could add a squiggle of chocolate or raspberry sauce on each plate.

Or not.

                        Baked Alaska

Line a baking sheet with aluminum foil.

Using a 3 inch round glass, cut 2 circles out of the cake, and place them on the foil.

Leaving a small margin of cake all the way around, place a scoop of ice cream (any flavour) in the centre of each piece of cake.

Place the cake and ice cream in the freezer and freeze for at least 4 hours.

The meringue

Place in a medium mixer bowl

3 egg whites

Beat at medium speed until stiff peaks are formed.

Add gradually, beating constantly

1 cup confectioner’s sugar

With mixer on high speed, beat egg white / sugar mixture for 5 minutes, until the meringue forms very stiff peaks.

Remove the cake / ice cream bases from the freezer.

Cover one cake / ice cream with half of the meringue. 

Repeat with remaining meringue on the other cake / ice cream.

Return them to the freezer until ready to serve (see above in hints).

Just before serving

Turn your oven to broil.

Remove the pan holding the meringue-covered desserts from the freezer.

Place the baking sheet under the broiler.
Be sure to leave the door open and keep an eye on them.

You only need about 30 to 45 seconds for the meringues to turn brown.

Remove the pan from the oven.

Place one meringue in the centre of each plate, relax and serve.

Don't disagree when told how hard it must've been to make such a unique dessert.