tag:blogger.com,1999:blog-9600480776659398542024-03-15T18:10:01.426-07:00TKDThe Kitchen DoorFranks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-960048077665939854.post-2425423905587149082017-04-20T12:12:00.002-07:002017-04-20T12:16:33.427-07:00Cheers and thank you!<div class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;">Dear
Friends,</span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;"><a href="https://1.bp.blogspot.com/-YITIbz0epu8/VGedRTaXfrI/AAAAAAABRks/SiZyeY-7X4AmiCGskwFgGvThYK-bf6UPwCPcB/s1600/4ee7ca3714f09276c6000436-1323813433.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-YITIbz0epu8/VGedRTaXfrI/AAAAAAABRks/SiZyeY-7X4AmiCGskwFgGvThYK-bf6UPwCPcB/s320/4ee7ca3714f09276c6000436-1323813433.jpg" width="320" /></a></span></span></span></div>
<br />
<div class="western" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;">Thank
you for your support of <b>The Kitchen Door Culinary Classes</b>. As
of Summer 2017 we will be wrapping up our business and
discontinuing our classes both publicly and privately in order to
prepare for some new adventures! After five wonderful years of
getting to know so many incredible people we will certainly miss the
fun of learning, cooking and eating together. The natural sense of
community that has formed at each class over the years has been a
wonderful tribute to the power of food and the shared meal
experience. We hope you will keep cooking and find new inspirations
in the future. Our future here is looking bright as we navigate the
exciting waters of three kiddos eight and under, some special needs
and a whole lot of crazy fun!</span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" style="margin-bottom: 0cm;">
<a href="https://www.blogger.com/null" name="yui_3_16_0_ym19_1_1487593728777_511969"></a><a href="https://www.blogger.com/null" name="yui_3_16_0_ym19_1_1487593728777_511968"></a>
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;">As
we will no longer be offering Public or Private classes, we want to
acknowledge that there are some folks who have yet to utilise
their Gift Certificates. For this reason we will be planning on
running two follow up classes later this Summer and Fall. If you
have an unused Gift Certificate (or gave one as a gift) please reply
to this email with the following information:</span></span></span></div>
<br />
<ul>
<li><div class="western" style="line-height: 0.58cm; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;">Provide
your name</span></span></span></div>
</li>
<li><div class="western" style="line-height: 0.58cm; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;">Relevant
email address</span></span></span></div>
</li>
<li><div class="western" style="line-height: 0.58cm; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;">Gift
Certificate number</span></span></span></div>
</li>
<li><span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;">Particular
theme of interest (first and second choice) - </span></span></span><a href="http://www.thekitchendoor.ca/p/kitchen-door-culinary-classes.html">Here
is the link to the list</a><div class="western" style="line-height: 0.58cm; margin-bottom: 0cm;">
</div>
</li>
</ul>
<div class="western" style="line-height: 0.58cm; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;">Also, feel free to forward this email on to anyone you may know that might be in this situation. We hope to get everyone out to a class!</span></span></span></div>
<div class="western" style="line-height: 0.58cm; margin-bottom: 0cm;">
</div>
<div class="western" style="line-height: 0.58cm; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;"><br /></span></span></span></div>
<div class="western" style="line-height: 0.58cm; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;">Please don't hesitate to send any questions you may have. We want to thank you from the bottom or our hearts for your patronage and enthusiasm for cooking and we wish you many happy meals ahead!</span></span></span></div>
<div class="western" style="line-height: 0.58cm; margin-bottom: 0cm;">
</div>
<div class="western" style="line-height: 0.58cm; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;"><br /></span></span></span></div>
<div class="western" style="line-height: 0.58cm; margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;">Sincerely, Katie Franks and Crew</span></span></span><br />
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;"><br /></span></span></span>
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 11pt;">PS - Don't worry, I won't be done posting recipes or sharing our adventures ;)</span></span></span></div>
Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com6tag:blogger.com,1999:blog-960048077665939854.post-59069083923121244862017-01-05T08:35:00.000-08:002017-01-05T08:35:16.376-08:00Recipe of the Day - Corn Tortillas and Pico de Gallo Salsa<h1 align="LEFT" class="western" style="font-weight: normal; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.foodiecrush.com/wp-content/uploads/2015/05/Easy-Pico-de-Gallo-Salsa-Fresca-foodiecrush.com-16.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.foodiecrush.com/wp-content/uploads/2015/05/Easy-Pico-de-Gallo-Salsa-Fresca-foodiecrush.com-16.jpg" height="320" width="240" /></a></div>
<a href="http://www.bobsredmill.com/blog/wp-content/uploads/2013/05/Corn-Tortillas-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.bobsredmill.com/blog/wp-content/uploads/2013/05/Corn-Tortillas-1.jpg" height="213" width="320" /></a><span style="color: black;"><span style="font-family: Calibri, sans-serif;"><em><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: small;"><span style="font-style: normal;">We
are having good friends for dinner tonight and we are eating tacos...
As it happens, I have a wee bit of extra time today, so I am making
fresh corn taco shells (aka tortillas de harina). These traditional
South American flat breads are the perfect vehicle for your favourite
taco fillings and sauces as they stay pliable and are strong enough
to hold all the goods. They also happen to blow any store bough
tortilla right out of the water. Keep in mind that they take a bit of
practice so be kind to yourself as you get the hang of making them
and don't worry about having a tortilla press because you can use a
small saucepan and get the same great results. If you have never made
fresh salsa then this classic is where you should start... </span></span></span></span></em></span></span></h1>
<h1 align="LEFT" class="western" style="font-weight: normal; margin-bottom: 0cm; margin-top: 0cm;">
</h1>
<h1 align="LEFT" class="western" style="font-weight: normal; margin-bottom: 0cm; margin-top: 0cm;">
<br /></h1>
<h1 align="LEFT" class="western" style="font-weight: normal; margin-bottom: 0cm; margin-top: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-size: large;"><b>Pico
de Gallo</b></span><span style="font-size: small;"> This classic Mexican topping can be made
with or without jalapeños. Keep in mind that adding the seeds ups
the heat.</span></span></span></h1>
<h1 align="LEFT" class="western" style="font-weight: normal; margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: small;">Makes
about 2 1/2 Cups</span></h1>
<h3 align="LEFT" class="western" style="margin-top: 0cm;">
</h3>
<h3 align="LEFT" class="western" style="margin-top: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif; font-size: small;">Ingredients:</span></span></h3>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">1/2 medium
white onion, diced</span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">2 cups diced
tomatoes</span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">1/4 cup chopped
fresh cilantro</span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">1 tablespoon minced
jalapeño (optional)</span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">Kosher
salt (be generous)</span></span></div>
<h3 align="LEFT" class="western" style="margin-top: 0cm;">
</h3>
<h3 align="LEFT" class="western" style="margin-top: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif; font-size: small;">Instructions:</span></span></h3>
<div align="LEFT" class="western" style="border: none; line-height: 0.42cm; margin-bottom: 0cm; padding: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">1.
Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion;
stir, then discard ice; drain well.</span></span></div>
<div align="LEFT" class="western" style="border: none; line-height: 0.42cm; margin-bottom: 0cm; padding: 0cm;">
<br />
</div>
<div align="LEFT" class="western" style="border: none; line-height: 0.42cm; margin-bottom: 0cm; padding: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">2.
Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if
desired. Season with salt.</span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<br />
</div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<br />
</div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="font-size: large;"><cite><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;"><b>Tortillas
de Harina Corn Tortillas</b></span></span></span></cite><cite><span style="color: black;"><span style="font-family: Arial, sans-serif;"><span style="font-style: normal;"> </span></span></span></cite></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">The </span></span><span style="color: black;"><span style="font-family: Arial, sans-serif;"><u>unleavened</u></span></span><span style="color: black;"><span style="font-family: Arial, sans-serif;"> bread
of Mexican cuisine, corn tortillas are made from masa, a type of corn
flour. Freshly made corn tortillas are delicious. But in case
you don't have time for the press and grill routine, here are some
tips on how to rejuvenate store-bought tortillas.</span></span></div>
<h3 align="LEFT" class="western" style="margin-top: 0cm;">
</h3>
<h3 align="LEFT" class="western" style="margin-top: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif; font-size: small;">HOW
TO REHEAT PACKAGED or HOMEMADE TORTILLAS</span></span></h3>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">Keep
tortillas in the refrigerator until ready to use. Reheat them by
wrapping stacks of up to 8 pieces in tin foil. Then, place wrapped
tortillas in an oven set at 350F for about 15 minutes.</span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<br />
</div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">If
you're crunched for time, just wrap six to eight tortilla rounds in a
dish towel and microwave for 30 seconds until soft, pliable, and
ready to be filled.</span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<br />
</div>
<h3 align="LEFT" class="western" style="margin-top: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif; font-size: small;">Ingredients:</span></span></h3>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">2 cups (or
more) masa (corn tortilla mix; preferably Maseca brand)</span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">1/2 teaspoon kosher
salt</span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">Vegetable
oil (for brushing)</span></span></div>
<h3 align="LEFT" class="western" style="margin-top: 0cm;">
</h3>
<h3 align="LEFT" class="western" style="margin-top: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif; font-size: small;">Instructions:</span></span></h3>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">1.
Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead
in bowl until dough forms. The dough should feel firm and springy and
look slightly dry (think Play-Doh). Add more water by tablespoonfuls
if too crumbly; add a little more masa if too wet.</span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<br />
</div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">2.
Measure 1 heaping Tbsp. dough and roll into a ball. Flatten on a
tortilla press lined with a plastic bag. If tortilla crumbles, dough
is too dry (add more water); if it sticks to the plastic, dough is
too wet (add more masa). Repeat, pressing out 2 more tortillas.</span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div align="LEFT" class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-family: Arial, sans-serif;">3.
Heat a large cast-iron skillet over medium-high heat; lightly brush
with oil. Cook 2–3 tortillas until charred in spots and edges start
to curl, 1–2 minutes. Turn; cook through, about 15 seconds.
Transfer to a kitchen towel; fold over to keep warm. Repeat, in
batches, with remaining dough.</span></span></div>
Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com6tag:blogger.com,1999:blog-960048077665939854.post-63591008660713624302016-09-26T15:48:00.001-07:002016-09-26T15:48:33.304-07:00Recipe of the Day - Rustic Spanish-Style Tomato SoupThis was dinner tonight at our house... I am too tired some days to come up with fantastic or extravagant meal ideas, plus the kids don't eat my best meals anyways. Tonight I wanted them to get some good calories so I added sausage to the recipe. It's delicious and hearty and best of all, it's super easy.<br />
<br />
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 16pt;"><b>Rustic
Spanish-Style Tomato Soup </b></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;"><b>Ingredients:</b></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">2
onions, roughly chopped</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">2
Tbsp olive oil</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<a href="https://2.bp.blogspot.com/-yn5uqrt-yUE/V-mkyO0QV7I/AAAAAAABduc/NvHlMOxlm4w8snIluFBe0MuiQLdPuxQXACLcB/s1600/creamy%2Btomato%2Bsoup%2Brecipe.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-yn5uqrt-yUE/V-mkyO0QV7I/AAAAAAABduc/NvHlMOxlm4w8snIluFBe0MuiQLdPuxQXACLcB/s400/creamy%2Btomato%2Bsoup%2Brecipe.JPG" width="400" /></a><span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">4
stalks celery, cut in half lengthwise and roughly chopped</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">2
large cans plum tomotoes</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">2
cups water</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">1
Tbsp rubbed sage</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">1
Tbsp marjoram or oregano</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">4
each bay leaves</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">2-3
tsp salt</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">1
1/2 tsp black pepper</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">2
cups 35% cream (or substitute 10% if you must)</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<br />
</div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;"><b>Instructions:</b></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">1.
Heat olive oil in a large soup pot until hot. Add onions and celery
and saute until onions are translucent, about 5-10 minutes.</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<br />
</div>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">2.
Meanwhile crush the tomatoes by hand or using a potato masher, making
sure there are no big pieces left. Add all the other ingredients
except the cream. Simmer for 20 minutes to infuse.</span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<br />
</div>
<br />
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 11pt;">3.
Add cream, simmer another 5 minutes and serve right away or place in
the fridge for several days. <b>Note: </b>This soup is delicious
with the addition of sausage which can be removed from the casing and
sauteed along with the onions and celery.<span style="font-size: 13pt;">
</span><b>Yield: </b>8
servings</span></span></div>
Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com18tag:blogger.com,1999:blog-960048077665939854.post-13797770324627628762016-08-03T11:00:00.003-07:002016-08-03T11:17:29.655-07:00Recipe of the Day - Charred Corn Salad with Basil and Tomatoes<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><b>Charred Corn Salad with Basil and Tomatoes</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><a href="https://3.bp.blogspot.com/-BJEeSRiJd64/V6Iw-r76hUI/AAAAAAABdto/3QeQK8S3vZIYjc9dJkSor_ZOdMTtFth-gCLcB/s1600/charred-corn-salad-with-basil-and-tomatoes-940x560.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="379" src="https://3.bp.blogspot.com/-BJEeSRiJd64/V6Iw-r76hUI/AAAAAAABdto/3QeQK8S3vZIYjc9dJkSor_ZOdMTtFth-gCLcB/s640/charred-corn-salad-with-basil-and-tomatoes-940x560.jpg" width="640" /></a></b></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">A great recipe for this time of year. Courtesy of Bon Appetit</span><br />
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<br /></div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<div class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;"><b>Ingredients:</b></span></span></span></div>
<div class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">12
ears of corn, husked</span></span></span></div>
<div class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">6
Tbsp olive oil, divided</span></span></span></div>
<div class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">1
cup thinly sliced red onion</span></span></span></div>
<div class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">2
large tomatoes, chopped</span></span></span></div>
<div class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">1
cup (loosely packed) fresh basil leaves, large leaves torn</span></span></span></div>
<div class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">1/3
cup (or more) fresh lime juice</span></span></span></div>
<div class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">2
Tbsp chopped fresh thyme</span></span></span></div>
<div class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">Kosher
salt, freshly ground pepper to taste</span></span></span></div>
<h3 class="western" style="border: none; line-height: 150%; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
</h3>
<h3 class="western" style="border: none; line-height: 150%; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: #040404;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">Instructions:</span></span></span></h3>
<div class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">1.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to
high. Rub corn with 1 Tbsp. oil. Grill, turning frequently, until
corn is charred and heated through, 10-12 minutes. Remove from grill;
when cool enough to handle, cut kernels from cobs and transfer to a
large bowl. </span></span></span><span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;"><b>DO
AHEAD:</b></span></span></span><span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">
</span></span></span><em><span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;"><span style="font-style: normal;">Corn
can be made 3 hours ahead. Let stand at room temperature.</span></span></span></span></em></div>
<div align="LEFT" class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<br /></div>
<br />
<div align="LEFT" class="western" style="border: none; line-height: 150%; margin-bottom: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">2.
Place onion in a strainer and rinse with cold water to mellow its
flavour. Drain well. Mix onion, remaining 5 Tbsp. oil, tomatoes,
basil, 1/3 cup lime juice, and thyme into corn. Season to taste with
salt, pepper, and more lime juice, if desired. </span></span></span><span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;"><b>DO
AHEAD:</b></span></span></span><span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;">
</span></span></span><em><span style="color: black;"><span style="font-family: "arial" , sans-serif;"><span style="font-size: 15pt;"><span style="font-style: normal;">Salad
can be assembled 1 hour ahead. Let stand at room temperature.</span></span></span></span></em></div>
</div>
Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com16tag:blogger.com,1999:blog-960048077665939854.post-25015689102409885272016-04-24T11:39:00.003-07:002016-04-24T11:41:30.053-07:00Recipe of the Day - Southern Style Sweet Tea<div align="LEFT" class="western" style="margin-bottom: 0cm; margin-top: 0cm; orphans: 1;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">With Spring weather finally here I am inspired to add ice to all my favourite beverages again. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Here is a sample recipe from our <u>Southern Fare Cookbook</u>. This is how they make iced tea in the South and it is fabulous!</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> This coming <b>May 12th is our Public Southern/Cajun Class here at TKD</b> and there are spaces still available. To sign up just head to the <a href="http://www.thekitchendoor.ca/p/tkd-online-registration.html" target="_blank">Schedule and Fees Tab</a> and Register through PayPal.</span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm; margin-top: 0cm; orphans: 1;">
<span style="color: black;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm; margin-top: 0cm; orphans: 1;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong><span style="color: black;"><span style="font-size: 13pt;"><br /></span></span></strong></span></div>
<div align="LEFT" class="western" style="margin-bottom: 0cm; margin-top: 0cm; orphans: 1;">
<a href="https://3.bp.blogspot.com/-liWS5P5BWts/Vx0RNxGoPuI/AAAAAAABdnk/lDAO4hVCw-gkAxnXuh-Xtn1GoXFiKjpvQCLcB/s1600/2015-06-01-Sweet-Tea-Recipe-17.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-liWS5P5BWts/Vx0RNxGoPuI/AAAAAAABdnk/lDAO4hVCw-gkAxnXuh-Xtn1GoXFiKjpvQCLcB/s320/2015-06-01-Sweet-Tea-Recipe-17.jpg" width="228" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><strong><span style="color: black;"><span style="font-size: 13pt;">Ingredients:</span></span></strong><span style="color: black;"><span style="font-size: 13pt;"><br />3
family-sized black tea bags (or 12 individual tea bags), like Lipton
or Tetley<br />4 cups water, plus more to fill the pitcher<br />1 cup
sugar<br />Mint or lemon slices, optional to serve</span></span></span></div>
<h3 align="LEFT" class="western" style="margin-top: 0cm; orphans: 1;">
</h3>
<h3 align="LEFT" class="western" style="margin-top: 0cm; orphans: 1;">
<span style="color: black;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">Instructions:</span></span></h3>
<h3 align="LEFT" class="western" style="margin-top: 0cm; orphans: 1;">
<strong style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: 13pt;"><span style="font-weight: normal;">1.
Bring 4 cups of water to a boil. </span></span></span></strong><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 13pt;">Remove
from heat.</span></span></h3>
<h3 align="LEFT" class="western" style="margin-top: 0cm; orphans: 1;">
<strong style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: 13pt;"><span style="font-weight: normal;">2.
Steep the tea for 5 minutes. </span></span></span></strong><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 13pt;">Dunk
the tea bags a few times in the water to fully hydrate, then leave
submerged with the strings hanging over the side of the pot. After 5
minutes, remove the bags and discard.</span></span></h3>
<h3 align="LEFT" class="western" style="margin-top: 0cm; orphans: 1;">
<strong style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: 13pt;"><span style="font-weight: normal;">3.
Add the sugar to the tea. </span></span></span></strong><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 13pt;">Stir
until the sugar is completely dissolved. </span></span><strong style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: 13pt;"><span style="font-weight: normal;">Pour
the tea base into the pitcher.</span></span></span></strong><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 13pt;"> If
using multiple pitchers, divide the tea evenly between them.</span></span></h3>
<h3 align="LEFT" class="western" style="margin-top: 0cm; orphans: 1;">
<strong style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: 13pt;"><span style="font-weight: normal;">4.
Top off the pitchers with water. </span></span></span></strong><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 13pt;">Add
another 3 quarts of water to make a gallon of sweet tea.</span></span></h3>
<h3 align="LEFT" class="western" style="margin-top: 0cm; orphans: 1;">
<strong style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: 13pt;"><span style="font-weight: normal;">5.
Refrigerate until very cold. </span></span></span></strong><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 13pt;">Chill
for at least 4 hours or, ideally, overnight. </span></span><strong style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: 13pt;"><span style="font-weight: normal;">Serve
over ice. </span></span></span></strong><span style="color: black; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 13pt;">Add
a sprig of mint or a slice of lemon, if desired! The sweet tea will
keep refrigerated for about a week.</span></span></h3>
Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com2tag:blogger.com,1999:blog-960048077665939854.post-42911090742919601982016-02-25T07:35:00.004-08:002016-02-25T07:41:43.702-08:00Recipe of the Day - Fruit Cobbler<div align="LEFT" class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 16pt;"><b>Fruit
Cobbler</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 16pt;"><b><a href="https://4.bp.blogspot.com/-FjzCG5Dr8r8/Vs8f9yR-GjI/AAAAAAABdbY/jkTlKueI8uI/s1600/cobbler.jpe" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="260" src="https://4.bp.blogspot.com/-FjzCG5Dr8r8/Vs8f9yR-GjI/AAAAAAABdbY/jkTlKueI8uI/s320/cobbler.jpe" width="320" /></a></b></span></div>
</div>
<div align="LEFT" class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 17.3333px;">The humble cobbler can be called by various names such as tart, pie, torte, pandowdy, grunt, slump, buckles, crisp, croustade, bird's nest pudding or crow's nest pudding. This simple dessert is based on seasonal fruits and berries, and should you lack fresh you can easily 'cobble' together whatever is at hand. Serve with ice cream for a perfect ending to any meal.</span></span></div>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 17.3333px;"><br /></span></span>
<br />
<h2 class="western" style="margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">Ingredients:</span></h2>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">4
Tbsp butter</span></div>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">3/4
cup all-purpose flour</span></div>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">3/4
cup sugar</span></div>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">1
tsp baking powder</span></div>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">1/4
tsp salt</span></div>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">3/4
cup milk</span></div>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">2
cups of sliced fresh peaches or nectarines, or whole blueberries,
strawberries, raspberries, blackberries or a combination of fruits
(or a 12-ounce package of frozen berries)</span></div>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">1
Tbsp sugar</span></div>
<h2 class="western" style="margin-top: 0cm;">
</h2>
<h2 class="western" style="margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">Instructions:</span></h2>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">1.
Adjust oven rack to upper-middle position, and heat oven to 350
degrees.</span></div>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
</span></div>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">2.
Put butter in an 8-inch square or 9-inch round pan; set in oven to
melt. When butter has melted, remove pan from oven.</span></div>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
</span></div>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">3.
Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl.
Add milk; whisk to form a smooth batter. Pour batter into pan, then
scatter fruit over batter. Sprinkle with remaining 1 Tbsp of sugar.</span></div>
<div class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
</span></div>
<br />
<div align="LEFT" class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 13pt;">4.
Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve
warm or at room temperature with a dollop of whipped cream or a small
scoop of vanilla ice cream, if desired.</span></div>
Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com0tag:blogger.com,1999:blog-960048077665939854.post-60241662221070217482015-12-07T11:38:00.004-08:002015-12-07T11:38:56.212-08:00Custom Gift Certificates Now Available<a href="http://4.bp.blogspot.com/-vAuSxziwcTQ/VmXduFoYCfI/AAAAAAABdPE/bA_7_fq9EuM/s1600/GC%2BBlog%2BImage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-vAuSxziwcTQ/VmXduFoYCfI/AAAAAAABdPE/bA_7_fq9EuM/s640/GC%2BBlog%2BImage.jpg" width="413" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Why not consider a cooking class as the perfect gift for the special people in your life? All of our classes include hands on learning, instruction by chef Katie Franks, a delicious meal we make together and a recipe book full of fun to take home at the end.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Great as a gift for individuals or groups and especially anyone who loves to cook and eat in good company. Gift Certificates can be purchased online and customized just the way you like.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cost is $60 per person (no tax). See our <a href="http://www.thekitchendoor.ca/p/tkd-online-registration.html" target="_blank">Registration Page </a>for easy PayPal payments or send an email to katie_franks@me.com to order. For online orders please leave the name of the recipient and a brief message in the notes section.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com9tag:blogger.com,1999:blog-960048077665939854.post-86248588645069421382015-12-01T17:15:00.001-08:002015-12-01T17:15:09.144-08:00Recipe of the Day - Homemade Hot Chocolate Powder<span style="font-family: Arial, Helvetica, sans-serif;">Reposted from 2012... Nothing says Christmas is coming like steaming cups of Hot Chocolate. I grew up on this stuff and so did my husband. This recipe can be adjusted to suit the tastes of those you are serving. We also love using Candy Canes as a stir stick at our house :) makes it pepperminty hot chocolate, yummy... Enjoy!</span><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Q420OnyjCy0/UKVKxj5OYPI/AAAAAAAAG_w/RyxlnhlFxd4/s1600/Homemade-Hot-Chocolate-mdn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Q420OnyjCy0/UKVKxj5OYPI/AAAAAAAAG_w/RyxlnhlFxd4/s320/Homemade-Hot-Chocolate-mdn.jpg" width="240" /></span></a></div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Mom's Hot Chocolate</span></b></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">10 1/3 Cups Carnation Brand skim milk powder</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">250 g Original Coffee Mate</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">750 g Nestle Chocolate Quick Powder</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2-3/4 cup sifted dutch process cocoa powder</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1. Using a whisk or pastry blender, combine all the ingredients in a large bowl until thoroughly mixed. Store in large airtight container with a 1/3 cup measure or a scoop of the same size.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2. <b>To serve: </b>Boil water, add to 1/3 hot chocolate powder per cup. Add milk as desired to cool it for little people. Serve with marshmallows, whip cream, baileys or peppermint sticks for stirring. Makes about 12 cups powder.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Note: Makes great gifts! Try wrapping up cello bags of powder with instructions, bagged mallows and candy canes... so cute!</span></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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èèFranks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com1tag:blogger.com,1999:blog-960048077665939854.post-12888221957473475192015-11-15T14:25:00.004-08:002015-11-15T14:25:25.241-08:00Recipe of the day - Pub Style Beer Cheese<span style="font-family: Arial, Helvetica, sans-serif;">Here is a very easy recipe for delicious beer cheese (or Pub style cheese). Full of flavour and easy to keep on hand for entertaining. Ideal served at room temperature with pretzels, chips or veggie sticks. Don't worry when the kids love it too, the alcohol content is modest :)</span><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<a href="http://3.bp.blogspot.com/-WfgTqkjH6q8/VkkF4K3bBEI/AAAAAAABdOg/hIJm7TV-T0o/s1600/Kentucky-Beer-Cheese-Dip-450.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-WfgTqkjH6q8/VkkF4K3bBEI/AAAAAAABdOg/hIJm7TV-T0o/s320/Kentucky-Beer-Cheese-Dip-450.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Pub Style Beer Cheese</b></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">16 oz of sharp cheddar cheese, cut into bite size cubes or grated</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">4 oz cream cheese, room temp & cubed </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1.5 Tablespoon Worcestershire sauce </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons Dijon mustard </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2 small cloves garlic, minced </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon paprika 1/2 -2/3 cups of beer </span></div>
<div>
<br /></div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Instructions:</span></b></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1. Place all ingredients, except for the beer in a food processor. Blend until finely chopped. </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2. Slowly pour in beer a little at a time until desired texture is achieved. I started with ½ cup, and added a little more (about 2/3 cups). </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">3. Cover and refrigerate for at least an hour. Served with pretzels, crackers or some veggies! The flavour gets better you give it some time so making it ahead is a good plan.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Note: </b></span><b><span style="font-family: Arial, Helvetica, sans-serif;">To make it Gluten Free</span><span style="font-family: Arial, Helvetica, sans-serif;">: omit worcestershire and add 1/4 tsp salt</span></b></div>
Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com0tag:blogger.com,1999:blog-960048077665939854.post-35719668298958664282015-02-09T08:15:00.001-08:002015-02-09T08:15:31.116-08:00Recipe of the Day - Homemade Mac and Cheese<div class="Standard">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div>
<div class="Standard">
<a href="https://1.bp.blogspot.com/-hF9OPAj4p28/VNjc7SYsbdI/AAAAAAABUl0/OY4wM8juKEk/s1600/mac-and-cheese1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hF9OPAj4p28/VNjc7SYsbdI/AAAAAAABUl0/OY4wM8juKEk/s1600/mac-and-cheese1.jpg" height="184" width="320" /></a><a href="http://1.bp.blogspot.com/-hF9OPAj4p28/VNjc7SYsbdI/AAAAAAABUl0/OY4wM8juKEk/s1600/mac-and-cheese1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><span style="font-family: Arial, Helvetica, sans-serif;">2
cups Macaroni noodles, dry<o:p></o:p></span></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">2
Tbsp butter<o:p></o:p></span></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">2
Tbsp flour<o:p></o:p></span></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">2
1/2 cups milk<o:p></o:p></span></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">2
1/2 cups old cheddar cheese, grated<o:p></o:p></span></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">1/8
tsp ground nutmeg<o:p></o:p></span></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">2
Tbsp melted butter<o:p></o:p></span></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">1
cup bread crumbs<o:p></o:p></span></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">1
1/2 cups old cheddar cheese, grated<o:p></o:p></span></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2
tsp salt<o:p></o:p></span></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">5
grinds black pepper<o:p></o:p></span></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">pinch
cayenne<o:p></o:p></span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Instructions:<o:p></o:p></span></b></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">1.
Cook pasta in plenty of salted boiling water until al dente. Drain and set aside.<o:p></o:p></span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">2.
Meanwhile, make white sauce (aka bechamel). In a heavy saucepan melt the butter
until bubbly but not brown. Add the flour all at once and whisk until it forms
a smooth paste. Begin adding milk
slowly, a little at a time whisking all the while gradually increasing to a
steady stream until all the milk has been added. Add nutmeg and season with salt and
pepper. <o:p></o:p></span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">3.
Preheat the oven to 350'F. Cook sauce
over medium heat, stirring around the bottom frequently (to keep sticking and
burning to a minimum) until sauce has first boiled, then thickened. It is done when the sauce is thick enough to
heavily coat a spoon. Remove from heat
and stir in first quantity grated cheese. Stir until fully melted.<o:p></o:p></span></div>
<div class="Standard">
<br /></div>
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;">4.
Stir the drained noodles into the cheese sauce and pour into a 9x13 inch glass
baking dish or other similar dish. In
another bowl, mix the melted butter with the bread crumbs and remaining cheese
and toss to combine. Sprinkle over the noodle mixture as evenly as
possible. Bake uncovered until macaroni
and cheese bubbles around the edges and the topping is a nice golden brown
colour (about 30-45 minutes). Remove
from the oven and let stand 10 minutes before serving. Alternatively, skip baking the pasta and
freeze until you are ready to serve. It
may take 45 minutes to an hour in the oven if coming straight from the freezer.<o:p></o:p></span></div>
<br />
<div class="Standard">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield:</b> One 9x13 inch pan or enough to feed 4-6 as
a meal.</span><b><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></b></div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-hF9OPAj4p28%2FVNjc7SYsbdI%2FAAAAAAABUl0%2FOY4wM8juKEk%2Fs1600%2Fmac-and-cheese1.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://1.bp.blogspot.com/-hF9OPAj4p28/VNjc7SYsbdI/AAAAAAABUl0/OY4wM8juKEk/s1600/mac-and-cheese1.jpg" -->Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com3tag:blogger.com,1999:blog-960048077665939854.post-41840370859898159452015-02-02T10:48:00.004-08:002015-02-02T10:58:43.353-08:00Upcoming Public Class Schedule<dd><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-QRICrlgFfHQ/T0b5Be_JDNI/AAAAAAAAFAQ/ObMuS9uzs2E/s1600/DSC02544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QRICrlgFfHQ/T0b5Be_JDNI/AAAAAAAAFAQ/ObMuS9uzs2E/s1600/DSC02544.JPG" height="150" width="200" /></a></div>
<div style="text-align: center;">
<b style="font-family: 'Fontesque Sans Offc', fantasy;"><b><span style="font-family: Arial, Helvetica, sans-serif;">We are located in Guelph Ontario</span></b></b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
</dd><dd><span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;"></span></dd><dd style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;"><b><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span></b></span></dd><dd style="font-family: Arial, Helvetica, sans-serif;"><table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable"><tbody>
<tr><td colspan="2" style="padding: 0cm; width: 447.3pt;" width="596"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="font-size: large;">Winter / Spring 2015</span><o:p></o:p></b></div>
</td></tr>
<tr><td style="padding: 0cm; width: 107.1pt;" width="143"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b>February</b></div>
</td><td style="padding: 0cm; width: 12cm;" width="454"><div style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<b>Date:</b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> Wednesday February 4th 6:00-9:00 pm</span><br />
<b>Theme:</b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> <b>Pastry Made Perfect</b> - Discover how easy perfect sweet and savoury pastry can be!</span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<b>Where:</b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> London House Bed and Breakfast</span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br /></span></div>
</td></tr>
<tr><td style="padding: 0cm; width: 107.1pt;" width="143"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b>March</b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span><br />
<b>FULL!</b></div>
</td><td style="padding: 0cm; width: 12cm;" width="454"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<b><br /></b><b>Date:</b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> Thursday March 12th 6:00-9:00 pm</span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<b>Theme:</b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> <b>Sushi </b>- Everything you need to know to make authentic 'seasoned rice'. Includes Maki, Sushi, Sashimi, and more. <b>Note: </b>you do not have to eat raw fish at this class, each participant makes their own ingredient selections.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<b>Where:</b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> London House Bed and Breakfast</span></div>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<br /></div>
</td></tr>
<tr style="height: 77.3pt; mso-yfti-irow: 4;"><td style="height: 77.3pt; padding: 0cm; width: 107.1pt;" width="143"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b>April</b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
</td><td style="height: 77.3pt; padding: 0cm; width: 12cm;" width="454"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<b><br /></b><b>Date:</b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> Thursday April 16th 6:00-9:00 pm</span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<b>Theme:</b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> <b>Mexican</b> - This class features a wide variety of dishes from traditional Mexican cuisine including how to make masa tortillas by hand...</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<b>Where:</b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> London House Bed and Breakfast</span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br /></span></div>
</div>
</td></tr>
<tr><td style="padding: 0cm; width: 107.1pt;" width="143"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><br /></b><b>May</b><br />
<b><br /></b></div>
</td><td style="padding: 0cm; width: 12cm;" width="454"><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<b>Date:</b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> Saturday May 16th 6:00-9:00 pm</span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<b>Theme:</b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> <b>SouthEast Asian </b>- Our most poular class, focusing on authentic flavours and techniques</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm;">
<b>Where:</b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> London House Bed and Breakfast</span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br /></span>
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Thinking Gift Certificate for Mother's Day? Email me at katie_franks@me.com for more details.</span><br />
<div>
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><br /></span></div>
</div>
</div>
</td></tr>
</tbody></table>
</dd>Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com0tag:blogger.com,1999:blog-960048077665939854.post-6252789867901441852015-01-26T08:50:00.001-08:002015-01-26T11:13:35.520-08:00A Personal Note on my FamilyDear Friends of The Kitchen Door,<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://scontent-b-lga.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10408984_10203964759732890_765631791379536905_n.jpg?oh=d2a298997498c9efb13e99d3ed8344cc&oe=555DA736" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://scontent-b-lga.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10408984_10203964759732890_765631791379536905_n.jpg?oh=d2a298997498c9efb13e99d3ed8344cc&oe=555DA736" width="265" /></a></div>
<br />
I haven't posted a personal update in some time and I thought it was time for a New Year post. I have always been told that life speeds up as you get older and I would agree with this statement, but add to it. Life does move faster, as it becomes more full. Let me just say I have been <u>living in the fullness of life</u> lately... That sounds so romantic, but there have been some heavy moments and some wonderful ones too.<br />
<br />
It was November 2013 that we officially became a foster family to our beautiful little lady baby Zo. Her birth mother chose us to foster her and she came home from hospital at three days old. We are what is called a Family to Permanence, meaning if possible we will be Zo's adoptive family also. Of course that was over a year ago now and since then that little girl has brought us such joy and so much blessing! All babies are precious but this little girl just loves life and enjoys everyone she meets. She is funny and strong and crazy and now that she is one year she is also full of mischief and can trash the house or grab a chunk of Tricia's hair in the blink of an eye (Tricia turns 6 in February - how is that possible??). We remain Zo's foster family but have high hopes that we will become her adoptive family in the not too distant future.<br />
<br />
Becoming a Family to Permanence took a step of faith for Ryan and I as it is without certainty of permanence that we would be bringing little people home. We felt fearful of the potential loss for ourselves and for Tricia. We felt excitement and apprehension about regular contact with birth family (3 visits a week since Zo was born). We also knew it was what we were supposed to be doing. So, we changed our status from Adoptive family to Family to Permanence and in short order Zo came home. We can confidently say we made the right decision. I wouldn't trade a minute of the last year and a bit. As is prone to happen, we have grown and learned so much and are better for it. In reflecting over the past year Ryan and I agree that we have learned most importantly to live in today without expectation of tomorrow. We have learned to celebrate growth and enjoy each moment (even the chaotic stressful ones) because we have no guarantee of more to come. We have learned to let God grow our family in His timing and not our own.<br />
<br />
Well wouldn't you know that our growing Zo would have a half brother born one year and eight days later? We did not expect this wee man to be apprehended but when he was we got the call to come pick him up at the hospital when he was just 1 day old. Now we have Irish twins and life has changed <b>dramatically</b> again. We have even less assurance that this little guy will be ours forever but regardless we are in love and enjoying each day despite some borderline severe exhaustion! Seeing our crew grow so fast and watching the girls fawn over little man has been remarkable to say the least.<br />
<br />
So we continue this 'fullness of life' adventure and the only thing we are lacking is sleep (like all young families). If you think of us, we would love your prayers for stamina and for the adoption of Zo to take place sooner than later. In the meantime, thank you for sharing in our journey, you know I will post tons of pictures as soon as I am allowed!<br />
<br />
With love, KatieFranks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com0tag:blogger.com,1999:blog-960048077665939854.post-77855497710948008682015-01-05T13:23:00.000-08:002015-01-05T13:23:19.305-08:00Recipe of the Day - Franks' House Dressing<a href="http://3.bp.blogspot.com/-h5bz0I2Rw3w/VKr_2k0qGnI/AAAAAAABSxo/sn9P0EiHHFc/s1600/Basic-Vinaigrette-Good-Cheap-Eats.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-h5bz0I2Rw3w/VKr_2k0qGnI/AAAAAAABSxo/sn9P0EiHHFc/s1600/Basic-Vinaigrette-Good-Cheap-Eats.jpg" height="213" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">I have been meaning to post this recipe for a long time now, but alas I had lost my recipe card... It's not a tricky recipe but it is amazing if made to these specifications. This salad dressing is used by my sister in law in New Port News Virginia Beach and by my mother in law in Frederick Maryland. Each of them make it slightly differently but both with great results so I have posted two versions and you can choose which suits you better.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Note:</b> This dressing is shelf stable meaning you can keep it in the cupboard until you need it, which will likely be on a daily basis and thus you won't have to wait for it to warm up before using. Enjoy!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Franks Family House Dressing </b>- Maryland Version</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp Tabasco sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup red wine vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp salt</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Combine all the ingredients in a jar with a lid or a salad dressing shaker and shake well to combine. Shake before each use. Store at room temperature.<b> Makes: </b>1 1/2 cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Franks Family House Dressing </b>- Virginia Beach Version</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp Tabasco</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup red wine vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Combine all the ingredients in a jar with a lid or a salad dressing shaker and shake well to combine. Shake before each use. Store at room temperature. <b>Makes:</b> 1 1/2 cups</span>Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com1tag:blogger.com,1999:blog-960048077665939854.post-19060990200808096462014-11-25T08:11:00.000-08:002014-11-25T08:13:42.474-08:00Recipe of the Day: Mulled Wine<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-A9Lp1sIEnhA/VHSqhADBnRI/AAAAAAABRlo/Lte9MMvynnA/s1600/iStock_000018029305Small-mulled-wine1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-A9Lp1sIEnhA/VHSqhADBnRI/AAAAAAABRlo/Lte9MMvynnA/s1600/iStock_000018029305Small-mulled-wine1.jpg" height="212" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I like wine in all it's forms, Red, white, sparkling, dry, crisp, light, full bodied, imported, locally produced, fortified, even home-made... And I really like mulled wine. Remember, you're spicing and heating this wine so don't use your best bottle... go for a big grape flavour for a good price (think Argentina, Italy or Chile)</span><br />
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<a href="https://2.bp.blogspot.com/-C8-cUfNgEdU/VHSpZg7IbxI/AAAAAAABRlU/vCYI3knoTXg/s1600/mulled%2Bwine.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">Mulled Wine</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-C8-cUfNgEdU/VHSpZg7IbxI/AAAAAAABRlU/vCYI3knoTXg/s1600/mulled%2Bwine.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-C8-cUfNgEdU/VHSpZg7IbxI/AAAAAAABRlU/vCYI3knoTXg/s1600/mulled%2Bwine.jpeg" height="240" width="320" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">4 Cups apple cider</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Bottle red wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6 Cardamom pods</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 Cinnamon sticks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">6 Whole cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3 Star anise</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 Tbsp orange zest (large pieces, not too fine)</span><br />
<a href="http://2.bp.blogspot.com/-C8-cUfNgEdU/VHSpZg7IbxI/AAAAAAABRlU/vCYI3knoTXg/s1600/mulled%2Bwine.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Instructions:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1. Combine the cider, wine, citrus and spices in a large saucepan. Bring to a boil then reduce heat and so,,er gently over low heat for 10 minutes. Pour into mugs and serve hot. Garnish with cinnamon sticks or large piece orange</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> peel as desired.</span>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-C8-cUfNgEdU%2FVHSpZg7IbxI%2FAAAAAAABRlU%2FvCYI3knoTXg%2Fs1600%2Fmulled%252Bwine.jpeg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://2.bp.blogspot.com/-C8-cUfNgEdU/VHSpZg7IbxI/AAAAAAABRlU/vCYI3knoTXg/s1600/mulled%2Bwine.jpeg" -->Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com0tag:blogger.com,1999:blog-960048077665939854.post-45601289166930577372014-11-15T10:33:00.002-08:002014-11-15T10:37:06.944-08:00Tis the Season for Gift Certificates<a href="http://3.bp.blogspot.com/-62P9bWG9ecw/VGecQS68m0I/AAAAAAABRkg/eLiFbv2ASOg/s1600/logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-62P9bWG9ecw/VGecQS68m0I/AAAAAAABRkg/eLiFbv2ASOg/s1600/logo.jpg" height="320" width="190" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">If you're like me, you just received 900 Christmas flyers in the mail and have started drawing names and brainstorming ideas... I also started getting requests for Gift Certificates for classes here at <b>The Kitchen Door Culinary Classes</b>. Which is perfect timing since I have just posted my Winter/Spring Calendar (see below).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Here's your Step by Step:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1. You buy a <b>Gift Certificate</b> for the person you love the most. Visit the <a href="http://www.thekitchendoor.ca/p/tkd-online-registration.html" target="_blank">Schedule and Fees page</a> to pay via PayPal.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2. Then you let me know who to make them out to and add a special note I will include. I also need to know if you want me to print and ship or just send you a PDF for you to print (your choice).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">3. You<b> sit back and relax </b>knowing you have another amazing gift planned and that your loved one will have so much fun choosing and attending an upcoming class! Better yet, you sign up with them and make a date of it.</span><br />
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<a href="http://4.bp.blogspot.com/-YITIbz0epu8/VGedRTaXfrI/AAAAAAABRko/STZJk38Jzfo/s1600/4ee7ca3714f09276c6000436-1323813433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YITIbz0epu8/VGedRTaXfrI/AAAAAAABRko/STZJk38Jzfo/s1600/4ee7ca3714f09276c6000436-1323813433.jpg" height="213" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Please email me at katie_franks@me.com for more information. </span><br />
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January 17th 6:00-9:00 pm</span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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March 12th 6:00-9:00 pm</span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Theme:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> <b>Sushi!</b></span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Where:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> London
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March 12th 6:00-9:00 pm</span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Theme:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> <b>TBD</b></span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"><o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Where:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> London
House Bed and Breakfast<o:p></o:p></span></div>
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Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com0tag:blogger.com,1999:blog-960048077665939854.post-60270857094995844452014-10-31T08:30:00.000-07:002014-10-31T08:30:23.662-07:00Happy Halloween! Recipe of the Day - Tamari Pumpkin Seeds<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KXDUB9FQo30/VFOnhwC--6I/AAAAAAABRi4/qhMZGDQYxos/s1600/Tinkerbell-closeup%2B(3)_____.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KXDUB9FQo30/VFOnhwC--6I/AAAAAAABRi4/qhMZGDQYxos/s1600/Tinkerbell-closeup%2B(3)_____.jpg" height="200" width="150" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I sent a Fairy Princess off to school today after she could barely eat breakfast for all the excitement. It's all a little ironic since she is off sugar entirely but if we can get stoked about trick 'o treating on mom and dad's behalf, so much the better! I'm the kind of parent who wants to be as helpful as I can be...</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here is a recipe for a super delicious seasonal favourite of mine... and it's sugar free!</span><br />
<a href="http://3.bp.blogspot.com/-0ZgJYAGYTfg/VFOngZMwoCI/AAAAAAABRiw/MQZeP6_7SwE/s1600/tamari%2Bpumpkin%2Bseeds.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0ZgJYAGYTfg/VFOngZMwoCI/AAAAAAABRiw/MQZeP6_7SwE/s1600/tamari%2Bpumpkin%2Bseeds.jpg" height="320" width="320" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br 23.1000003814697px="" line-height:="" /><span 23.1000003814697px="" itemprop="description" line-height:=""><b><span style="font-size: large;"><br /></span></b></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span 23.1000003814697px="" itemprop="description" line-height:=""><b><span style="font-size: large;">Roasted Tamari Pumpkin Seeds</span></b></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span 23.1000003814697px="" itemprop="description" line-height:=""><b><br /></b></span>
<span arial="" font-family:="" helvetica="" neue="" sans-serif=""><span style="line-height: 23.1000003814697px;"><b>Ingredients</b></span></span><span 23.1000003814697px="" itemprop="description" line-height:=""><b>:</b></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span 23.1000003814697px="" itemprop="description" line-height:="">1/4 cup tamari (or Bragg's if yo can't find tamari)</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span 23.1000003814697px="" itemprop="description" line-height:="">1 tsp salt</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span 23.1000003814697px="" itemprop="description" line-height:="">2 cups cleaned pumpkin seeds (1 large pumpkin approx)</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span 23.1000003814697px="" itemprop="description" line-height:="">1/4 tsp cayenne</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span 23.1000003814697px="" itemprop="description" line-height:=""><br /></span>
<span style="color: #111111;"><span 23.1000003814697px="" line-height:=""><b>Instructions:</b></span></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Stir in the seeds with remaining ingredients until everything is evenly distributed. It's ok that there is too much tamari at this point</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />
2. Pour seed mixture into a 8x8 baking dish and bake at 350° oven for 25 to 35 minutes or until the seeds are dry and puffy (if you have a convection oven you can turn the fan on and it will take less time). Stir the seeds frequently, once every 5-10 minutes or so.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />
3. When the seeds are done (all the liquid should be gone), leave them to cool in the dish, and stir occasionally to break them apart. Store in an air-tight container.</span><br />
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<br />Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com0tag:blogger.com,1999:blog-960048077665939854.post-69666206996257094012014-09-03T10:39:00.000-07:002014-09-03T10:39:19.570-07:00TKD Fall Class Schedule is Posted<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">At<b><a href="http://www.thekitchendoor.ca/p/kitchen-door-culinary-classes.html" target="_blank"> The Kitchen Door Culinary Classes</a></b> we are happily anticipating our 3rd Fall season and with it of course must </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><a href="http://2.bp.blogspot.com/-3Twk3Js9YMI/VAdQqS6WQRI/AAAAAAABRFw/wFs1SlEsS34/s1600/Untitled%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3Twk3Js9YMI/VAdQqS6WQRI/AAAAAAABRFw/wFs1SlEsS34/s1600/Untitled%2B1.jpg" height="200" width="132" /></a></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">come the schedule... Please see the chart below and be sure to register ASAP if you see a class you are inspired to join... the spots fill quickly! The fastest way to register is <a href="http://www.thekitchendoor.ca/p/tkd-online-registration.html" target="_blank">Online via PayPal</a> or <a href="http://www.thekitchendoor.ca/p/contact-me_15.html" target="_blank">By Email</a></span><br />
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<b><span style="font-family: "Arial","sans-serif"; font-size: 24.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Fall Class Schedule 2014<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 18.0pt;">September<o:p></o:p></span></b></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Date:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> Thurs
September 18th 6:00-9:00 pm</span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 14pt;">Theme:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 14pt;"> <b>Mediterranean!</b></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Where:</span></b><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;"> London House Bed and
Breakfast</span><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt;"><o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 18.0pt;">October<o:p></o:p></span></b></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 14pt;">Date:</span></b><span style="font-family: Arial, sans-serif; font-size: 14pt;"> Tues October 21st 6:00-9:00 pm<o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 14pt;">Theme:</span></b><span style="font-family: Arial, sans-serif; font-size: 14pt;"> <b>Classic French Cuisine!</b></span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 14pt;">Where:</span></b><span style="font-family: Arial, sans-serif; font-size: 14pt;"> London House Bed and Breakfast<o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 18.0pt;">November<o:p></o:p></span></b></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 14pt;">Date:</span></b><span style="font-family: Arial, sans-serif; font-size: 14pt;"> Wednesday November 12th 6:00-9:00 pm<o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 14pt;">Theme:</span></b><span style="font-family: Arial, sans-serif; font-size: 14pt;"> <b>Mexican!</b></span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 14pt;">Where:</span></b><span style="font-family: Arial, sans-serif; font-size: 14pt;"> London House Bed and Breakfast<o:p></o:p></span></div>
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<b><span style="font-family: "Arial","sans-serif"; font-size: 18.0pt;">December<o:p></o:p></span></b></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 14pt;">Date:</span></b><span style="font-family: Arial, sans-serif; font-size: 14pt;"> Wednesday December 10th 6:00-9:00 pm<o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 14pt;">Theme:</span></b><span style="font-family: Arial, sans-serif; font-size: 14pt;"> <b>Appetizers and Sweets for Entertaining</b> - plus how to throw the perfect party!</span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 14pt;">Where:</span></b><span style="font-family: Arial, sans-serif; font-size: 14pt;"> London House Bed and Breakfast<o:p></o:p></span></div>
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Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com0tag:blogger.com,1999:blog-960048077665939854.post-14301992268009711952014-06-03T13:19:00.003-07:002014-06-03T13:23:59.446-07:00Recipe of the day - Breakfast Sausage Patties<span style="font-family: Arial, Helvetica, sans-serif;">It has been a long time since I was able to write for purposes of a family update so this recipe has a wee back story that I will quickly share... </span><span style="font-family: Arial, Helvetica, sans-serif;">This past year has been crazy busy and quite challenging as Tricia entered Junior Kindergarten a couple of days a week and we welcomed a new family member.</span><br />
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<a href="http://1.bp.blogspot.com/-9lqpCe01EZQ/U44ty7zYitI/AAAAAAAAK_A/QFoznTcGlf4/s1600/Sausage-Egg-and-Cheese-Sandwich-with-Maple-Butter-3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9lqpCe01EZQ/U44ty7zYitI/AAAAAAAAK_A/QFoznTcGlf4/s1600/Sausage-Egg-and-Cheese-Sandwich-with-Maple-Butter-3.jpg" height="400" width="266" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Here is the summary... The Fall was a whirlwind of running a small daycare and helping transition Tricia into school. But, then in late November a 3 day old baby girl came home to live with us!! We are this little lady's family to permanence (FTP) meaning we are her foster family and we will be adopting her if she becomes legally free. I can't post pictures or anything else fun because of confidentiality issues but let me tell you she is now six months old and has been the greatest joy and delight imaginable... she is cute and funny and happy and practically an angel baby. So I love having two girlies in my house andmost importantly, they love each other. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The biggest challenge this year has been with Tricia "learning to like school". It has been anything but straight forward as we have navigated our way through behavioural challenges, partial attendance, regressions, IEP's, psych assessments and so on... A wonderful moment was when we started working with a dietician specializing in children's behavioural issues in relation to their micro nutrient levels. Through working with her we not only found out that Tricia was anaemic but also that she is practically allergic to sugar in all it's forms (yes, even fruit!). So, we have been a sugar free house for over 3 months now and the difference has been profound.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>In an effort to ensure Tricia has a complex carb and an animal protein at every meal I wrote the following recipe. Having easy to cook frozen sausage patties has been awesome for breakfast sandwiches too. They are easy and delicious and taste like McDonald's (in a not gross, but rather amazing way).... Just try them for your yourself!</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<a href="http://1.bp.blogspot.com/-KGCY5_BhK84/U44u0SyVkLI/AAAAAAAAK_I/MLe-Q5to8Hk/s1600/DSCF3954.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KGCY5_BhK84/U44u0SyVkLI/AAAAAAAAK_I/MLe-Q5to8Hk/s1600/DSCF3954.jpg" height="240" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Homemade Breakfast Sausage Patties </b></span><b style="font-family: Arial, Helvetica, sans-serif; font-size: small;">(sugar free of course)</b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">makes 12-16 patties</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 lbs ground lean or medium pork (no extra lean please)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 rounded tsp salt (I use kosher so back that up to 1 1/2 if you use sea salt or fine salt)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp dry rubbed sage</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp ground black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp dry thyme</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">large pinch dry rubbed marjoram</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">large pinch ground clove</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">small pinch chili falkes (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Instructions:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Combine all the ingredients in a large bowl and mix very well. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Spread a long piece of plastic wrap out on the counter (about 3 feet long). Then place the sausage mixture in the middle of the sheet. Using your hands, shape the meat mixture into a long log about 4" wide and 1 foot long. The shape doesn't need to be perfect.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Now bring the short sides of the plastic up around the meat leaving the long tails out on either side of the log. You want to make it pretty snug with as few large air pockets as possible. Next, taking one end at a time, start twisting the end like a candy wrapper to form a tight roll. Work on the end other side simultaneously to achieve a snug round sausage about 3" in diameter and 10" long (approx).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Freeze until almost solid but not quite firm all the way through (about 1-2 hours). With plastic wrap still intact, slice through the roll into 1/2 " rounds and lay on a tray. Once the whole log is sliced freeze all the rounds until solid. Once they are frozen through you can transfer them to a Tupperware box and keep them in the freezer for up to 3 months.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. To cook: Simply fry sausage patties in a non stick or lightly greased skillet at medium high heat until dark golden brown on one side. Flip and brown the other side and voila, the best breakfast sausages...</span></div>
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Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com1tag:blogger.com,1999:blog-960048077665939854.post-21746440151898696972014-01-23T06:54:00.001-08:002014-01-23T07:03:16.019-08:00What I'm making for dinner...<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Thai Beef Stew with Lemongrass and Noodles</b></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">It occurred to me tonight as I racked my brain to come up with a recipe for sharing (my foggy brain I might add) that I was cooking, I was using a recipe and it might be worth sharing. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
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<a href="http://3.bp.blogspot.com/-ZeTnZsMgUrQ/UuEuCqAbpyI/AAAAAAAAK8U/zNYK27HADEs/s1600/thai-beef-stew-with-lemongrass-and-noodles-940x600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ZeTnZsMgUrQ/UuEuCqAbpyI/AAAAAAAAK8U/zNYK27HADEs/s1600/thai-beef-stew-with-lemongrass-and-noodles-940x600.jpg" height="255" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I cook all the time but rarely think to tell you all what I'm making at my house, so I think I will start here and as my new <a href="http://www.bonappetit.com/" target="_blank">Bon Appetit</a> magazine came today I am making a recipe from there... you know I'm a freak however when I had all of these ingredients already in the house ;) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">So here is the recipe: <a href="http://www.bonappetit.com/recipe/thai-beef-stew-with-lemongrass-and-noodles#.UuEsPnMGV_Q.blogger">Thai Beef Stew with Lemongrass and Noodles - Bon Appétit</a>. PS - it was delicious!</span>Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com1tag:blogger.com,1999:blog-960048077665939854.post-74232305547949223852013-12-14T05:32:00.001-08:002013-12-14T05:32:14.079-08:00Custom Gift Certificates Available!<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Hi dear friends,</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span><br /><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span>
<a href="http://3.bp.blogspot.com/-BQmN90AWXKw/UqxdHx_9uyI/AAAAAAAAK3Q/B9n5NpCFSRI/s1600/GC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I wanted to remind you that you can purchase Gift Certificates as gifts and its easy! </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" src="http://3.bp.blogspot.com/-BQmN90AWXKw/UqxdHx_9uyI/AAAAAAAAK3Q/B9n5NpCFSRI/s400/GC.jpg" style="margin-left: auto; margin-right: auto;" width="308" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gift Certificates can include both names and a brief message from you!</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Simply head to the Winter Schedule and Fees page and Select "Basic Class Fee - $60 in the Paypal section. Then just add in a memo with the name(s) of the folks you want the Certificates for and I will customize them and send you a PDF of the file for you to print right at home! Alternatively, I am more than happy to print and mail/deliver them to you in time for Christmas :)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<a href="http://3.bp.blogspot.com/-BQmN90AWXKw/UqxdHx_9uyI/AAAAAAAAK3Q/B9n5NpCFSRI/s1600/GC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">I like to extend my most warm Christmas greeting to all of you. May your time together as family be rejuvenating and refreshing and the joy of Christmas shine on you all this holiday season!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Love, Katie</span>Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com0tag:blogger.com,1999:blog-960048077665939854.post-25302297831897310162013-10-17T11:12:00.002-07:002013-10-17T11:18:46.948-07:00Recipe of the Day - Grandma Jennie's Meat Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Yi9jxfzOo_I/UmAmpncWS1I/AAAAAAAAKMs/UdMav_1U15c/s1600/Scan.BMP" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Yi9jxfzOo_I/UmAmpncWS1I/AAAAAAAAKMs/UdMav_1U15c/s400/Scan.BMP" width="291" /></a></div>
You may or may not know that my Grandma McLennan (dad`s mom) was a famous baker and cook. She worked in logging camps from a young age and through all her years of experience came to perfect some of the simple dishes that my family loves. I grew up eating this perfectly prepared simple fare and took for granted how soul satisfying and delicious foods like berry pie, hearty stew, cloud biscuits, and ginger snaps could be. So when my grandmother was getting a little older we realized that we need to save her legacy in some way. My mother and father took on the job of helping make a recipe book. It ended up including recipes from many of the local cooks in the Muskoka area where she spent most of her life feeding people. Her recipe book is still for sale as at the museum in tiny town of Dorset Ontario.<br />
<a href="http://1.bp.blogspot.com/-9oISvVapAG8/UmAmqGmJSoI/AAAAAAAAKMw/3pdAbsBrPi8/s1600/Scan-001.BMP" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
This recipe is one of my all time favourites and made ahead and frozen is a quick and easy meal for the family, perfect for a cold Autumn night. About this pie my grandmother said: <i>"I use beef, pork or moose, or a combination. they are all delicious. Finely chopped carrots are also a nice addition." </i>I put the carrots in the recipe below.<i></i><br />
<h1 class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;"><span style="font-size: medium;"><span style="font-style: normal;"><b> </b></span></span></span></span></h1>
<h1 class="western" style="margin-bottom: 0cm; margin-top: 0cm;">
<span style="color: black; font-size: large;"><span style="font-family: Calibri, sans-serif;"><span style="font-style: normal;"><b>Tourtière
</b></span></span></span><span style="font-family: Calibri, sans-serif; font-size: large;"><b>(aka
meat pie) </b></span><span style="font-family: Calibri, sans-serif; font-size: small;">–
</span><span style="font-family: Calibri, sans-serif; font-size: small;"><span style="font-weight: normal;">Although
ground meat is quick to brown, cooking it slowly and for a longer
period of time is what gives this pie its full flavour despite the
simple ingredients. </span></span><span style="font-family: Calibri, sans-serif; font-size: small;"><b>Tip:
</b></span><span style="font-family: Calibri, sans-serif; font-size: small;"><span style="font-weight: normal;">Pastry
is cooked through on the bottom when the pastry slides freely in the
pie pan when given a little sideways jerk.</span></span></h1>
<span style="font-size: small;">
</span>
<div style="margin-bottom: 0cm;">
<a href="http://4.bp.blogspot.com/-XNR7a9TOW8Y/UmAoiJfgUQI/AAAAAAAAKNU/EG2ByJozTB4/s1600/Tourtiere+-+unbaked.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-XNR7a9TOW8Y/UmAoiJfgUQI/AAAAAAAAKNU/EG2ByJozTB4/s400/Tourtiere+-+unbaked.jpg" width="400" /></a></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;"><b>Filling
Ingredients: </b></span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">1
recipe Jennie's pastry or enough for a 9” double crusted pie
(recipe below)</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">1
lb ground beef</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">1
lb ground pork</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">1
cup onion diced</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">1
cup carrot, diced</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">1
large clove garlic, minced</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">1/2
tsp ground sage (or 1 tsp rubbed)</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">1/4
tsp ground cloves</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">1
cup water</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">salt
and pepper to taste</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;"><br /></span></div>
<div align="LEFT" style="margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;"><b>Instructions:
</b></span>
</div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">1.
Brown the meat slowly but thoroughly over medium low heat. Add
onion, carrots and garlic and continue cooking until carrots are
soft. Add the water and seasonings and vegetables if desired,
scraping up the brown bits from the bottom of the pan. </span>
</div>
<div align="LEFT" style="margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-size: small;"><br /></span></div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">2.
Bring to a boil and simmer over medium heat for 30 minutes adding
water 1/4 cup at a time to keep the mixture from burning or
sticking. Thicken with 3 Tbsp flour of flour whisked into 1/2 cup
of water. Cook a few minutes more until thickened (mixture should
be moist but not soupy) and season to taste. </span>
</div>
<div align="LEFT" style="margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-size: small;"><br /></span></div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">3.
Remove from heat and cool. Spoon into flaky unbaked pastry shells.
Trim excess and moisten the edge of the pastry shell. Cover with
second shell, press edges together and crimp the edge of the pie
to seal. Brush the top with milk (golden crust) or a beaten egg
mixed with a little water (for a shiny crust) cut a steam vent in
the top and bake at 350'F for 50-60 minutes or until pastry is
golden and the mixture is bubbling.</span></div>
<div align="LEFT" style="margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-size: small;"><br /></span></div>
<div align="LEFT" style="font-weight: normal; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;"><b>Do
Ahead: </b>To freeze meat pies or chicken pot pies simply allow
the filling to cool fully, assemble the pie and place on a cookie
sheet in the freezer. Once frozen, remove from tray and wrap well.
Frozen pies can be stacked in the oven. To cook the pie later
preheat oven to 350'F. Place unwrapped pie in oven and bake for
about 1 hour until hot in the middle and golden brown. </span>
</div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;"><b><span style="font-size: large;">My Pastry</span><span style="color: black;"><span style="font-style: normal;"><span style="text-decoration: none;"><span style="background: none repeat scroll 0% 0% transparent;">
- </span></span></span></span></b><span style="color: black;"><span style="font-style: normal;"><span style="text-decoration: none;"><span style="font-weight: normal;"><span style="background: none repeat scroll 0% 0% transparent;">Dough
will keep in the fridge for about a week, and in the freezer
longer. If not using it that day, wrap it in additional layers of
plastic wrap to protect it from fridge/freezer smells. To defrost
your dough, move it to the fridge for one day before using it.</span></span></span></span></span></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;"><b>Ingredients
- Makes enough pastry for 1 double crusted pie</b></span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, serif; font-size: small;">2
cups flour (either all purpose (A/P) or half pastry flour half
A/P)</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, serif; font-size: small;">1
1/2 tsp salt</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, serif; font-size: small;">3/4
cup lard or shortening</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, serif; font-size: small;">1/3
cup water</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;"><b>Ingredients
- Makes enough pastry for 2-3 double crusted pies</b></span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, serif; font-size: small;">4
1/2 cups flour</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, serif; font-size: small;">1
Tbsp salt</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, serif; font-size: small;">1
lb cold lard or shortening</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, serif; font-size: small;">7/8
cup cold water</span></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: small;"><br /></span></div>
<div style="margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;"><b>Instructions:
</b></span>
</div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">1.
Work the fat into the flour using a pastry cutter or quickly with
cool hands until the pieces are no smaller than 1/2” (about the
size of a Lima bean). A good way to do this is to<span style="color: black;"><span style="font-style: normal;"><span style="text-decoration: none;">
coat it with the flour. This makes it easier to handle as you rub
the fat into the flour. Try to raise your hands above the bowl as
you do this, allowing the rubbed in mixture to fall back in,
collecting air as it does so. This helps to lighten your pastry.
</span></span></span>Add the water and mix together with your
hands just until the dough forms a ball. Do not overwork the
dough.</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-size: small;"><br /></span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">2.
Wrap in plastic wrap and set aside for a bit (about half an hour).
If its hot, put it in the fridge. At this point the pastry is
also perfect for freezing and can be kept in the fridge for a week
or the freezer for several months.</span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-size: small;"><br /></span></div>
<div style="font-weight: normal; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif; font-size: small;">3.
When ready to use, cut the dough into portions about the size of a
soft ball. Flatten each into a disc as it makes it easier to
roll. It is now ready to be rolled out for anything you like!</span></div>
<br />
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<colgroup><col width="256*"></col>
</colgroup><tbody>
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<td valign="TOP" width="100%"></td>
</tr>
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<td valign="TOP" width="100%"></td>
</tr>
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Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com2tag:blogger.com,1999:blog-960048077665939854.post-79212246164514359982013-10-01T08:45:00.000-07:002013-10-02T08:09:35.768-07:00Summer Photo RecapIt was a busy and very fun summer and I thought I'd just post a bunch of pics rather than try to recap in depth...<br />
<br />
The summary of events goes like this - Brother married to a beautiful new sister (I now have 9 in total), other brother and wife visited from out west and it was awesome to see them! Family from Maryland came up in May, June and July for super fun / epic weekends, Tricia grew and we finished the prep work for adopting / fostering again... praying our family will grow again soon ;) We got two barn kitties that are turning into the best cats ever and we had enough veggies from our backyard garden that we didn't need to buy vegetables at the grocery store for a full 4 months!<br />
<br />
Thanks for tuning in :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ifEqTjZBz88/UkrmGRpo-qI/AAAAAAAAKCU/GtS4uLwmNuo/s1600/Summer+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ifEqTjZBz88/UkrmGRpo-qI/AAAAAAAAKCU/GtS4uLwmNuo/s640/Summer+2013.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-aNmY4Ss-qkI/UkrmFs0KCQI/AAAAAAAAKCQ/NZ27Vc6tcP4/s1600/Summer+20131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-aNmY4Ss-qkI/UkrmFs0KCQI/AAAAAAAAKCQ/NZ27Vc6tcP4/s640/Summer+20131.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-S6yMWfjtLTc/Ukrr1lo79YI/AAAAAAAAKHo/XIjJiiwt9qI/s1600/Summer+2013-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-S6yMWfjtLTc/Ukrr1lo79YI/AAAAAAAAKHo/XIjJiiwt9qI/s640/Summer+2013-001.jpg" width="640" /></a></div>
<br />Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com1tag:blogger.com,1999:blog-960048077665939854.post-16673026946734530602013-08-19T11:22:00.005-07:002013-09-30T14:30:52.891-07:00Public Class Schedule - Fall 2013<dl>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-thm5Bj3BnpE/UhJjgtUU-DI/AAAAAAAAJqY/uX8zcpY9CPg/s1600/DSC_1896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://4.bp.blogspot.com/-thm5Bj3BnpE/UhJjgtUU-DI/AAAAAAAAJqY/uX8zcpY9CPg/s320/DSC_1896.JPG" width="320" /></a></div>
<dd><div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"> Well here it is at last, the Class Schedule for the Fall.</span></div>
</dd><dd><div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
</dd><dd><div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">PS - Remind me to tell you about my best veggie garden ever... </span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">So much food and so much fun!</span></div>
</dd><dd><div style="text-align: left;">
<br /></div>
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<tr><td colspan="2" valign="TOP" width="100%"><div style="margin-top: 0.1cm; text-align: center;">
<span style="font-family: Fontesque Sans Offc, fantasy;"><span style="font-size: 16pt;"><b>Public Class Schedule Fall 2013</b></span></span></div>
</td></tr>
<tr><td width="21%"><div style="text-align: center;">
<span style="font-family: Fontesque Sans Offc, fantasy;"><span style="font-size: 15pt;"><b>September</b></span></span></div>
</td><td width="79%"><div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Great Indian Class everyone... thanks for the fun!!</b></span></div>
</td></tr>
<tr><td width="21%"><div style="text-align: center;">
<span style="font-family: Fontesque Sans Offc, fantasy;"><span style="font-size: 15pt;"><b>October</b></span></span></div>
</td><td width="79%"><div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<br /></div>
<div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<span style="font-family: Arial, sans-serif;"><b>Date:</b> Wednesday October 9<sup>th</sup> 6:00-9:00 pm</span></div>
<div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<span style="font-family: Arial, sans-serif;"><b>Theme:</b> <b>Mexican Fiesta</b></span></div>
<div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<span style="font-family: Arial, sans-serif;"><b>Where:</b> London House Bed and Breakfast</span></div>
<div style="margin-top: 0.1cm;">
<br /></div>
</td></tr>
<tr><td width="21%"><div style="text-align: center;">
<span style="font-family: Fontesque Sans Offc, fantasy;"><span style="font-size: 15pt;"><b>November</b></span></span><br />
<span style="font-family: Fontesque Sans Offc, fantasy;"><span style="font-size: x-large;"><b>FULL!!</b></span></span></div>
</td><td width="79%"><div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<br /></div>
<div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<span style="font-family: Arial, sans-serif;"><b>Date:</b> Thursday November 14<sup>th</sup> 6:00-9:00 pm</span></div>
<div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<span style="font-family: Arial, sans-serif;"><b>Theme:</b> <b>Viet/Thai (Southeast Asian Flavours)</b></span></div>
<div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<span style="font-family: Arial, sans-serif;"><b>Where:</b> London House Bed and Breakfast</span></div>
<div style="margin-top: 0.1cm;">
<br /></div>
</td></tr>
<tr><td width="21%"><div style="text-align: center;">
<span style="font-family: Fontesque Sans Offc, fantasy;"><span style="font-size: 15pt;"><b>December</b></span></span></div>
</td><td width="79%"><div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<br /></div>
<div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<span style="font-family: Arial, sans-serif;"><b>Date:</b> Tuesday December 10<sup>th</sup> 6:00-9:00 pm</span></div>
<div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<span style="font-family: Arial, sans-serif;"><b>Theme:</b> <b>Appetizers for Entertaining</b></span></div>
<div style="margin-bottom: 0cm; margin-top: 0.1cm;">
<span style="font-family: Arial, sans-serif;"><b>Where:</b> London House Bed and Breakfast</span></div>
<div style="margin-top: 0.1cm;">
<br /></div>
</td></tr>
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Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com1tag:blogger.com,1999:blog-960048077665939854.post-53345031058335737992013-07-23T08:07:00.002-07:002017-10-24T07:42:46.365-07:00The Best Vanilla Cake Recipe<a href="http://media-cache-ec2.pinimg.com/736x/12/7b/79/127b792e9a593c5314e02616b336c31d.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" src="http://media-cache-ec2.pinimg.com/736x/12/7b/79/127b792e9a593c5314e02616b336c31d.jpg" height="640" width="424" /></a><span style="font-size: large;">I don't normally re-post from other blogs but today is an exception... because at the moment I am baking my brother's wedding cake (literally it is in the oven right now). He is getting married to the beautiful Jessica this Saturday and I was asked to make their cake... I was more than happy to oblige.</span><br />
<span style="font-size: large;"><br />Here is a picture of what they would like to serve their guests...<br /><br /><b>Do you know that not all cakes are created equal?</b> </span><br />
<div>
<span style="font-size: large;">After some serious searching in books and on this here internet I found the following post on a blog called <a href="http://allsortsofpretty.com/">All Sorts of Pretty</a>. Such a lovely site but also containing the perfect vanilla cake recipe. I doubled it in order to make 2 x 10" layers for my project but you won't find a recipe like it very many places. The biggest difference is using all room temp ingredients except for the butter which gets added cold in cubes straight to the dry ingredients. This is genius!! It is a little more complicated than your average recipe but just read it through once and you'll be good to go. A note on the icing: I am doing the cake above so in order to achieve the colour I want I am using coffee but I will still be adding vanilla to the recipe. PS - the cake is out of the oven and looks glamorous and just perfect!</span><br />
<h3 class="western" style="font-weight: normal;">
<span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , "verdana" , sans-serif;"><span style="font-size: 20pt;"><br /></span></span></h3>
<h3 class="western" style="font-weight: normal;">
<span style="font-family: "open sans" , "helvetica neue" , "helvetica" , "arial" , "verdana" , sans-serif;"><span style="font-size: 20pt;">The
Best Vanilla Cake Recipe</span></span></h3>
Posted on Monday, May 13th, 2013 - <span style="color: #666666; line-height: 160%;">Written by Katy</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="clear: left; color: navy; float: left; margin-bottom: 1em; margin-right: 1em;"><img align="BOTTOM" alt="The Best Vanilla Cake Recipe by Sweetapolita (via All Sorts of Pretty)" border="1" src="http://allsortsofpretty.com/wp-content/uploads/2013/05/The-Best-Vanilla-Cake-Recipe-by-Sweetapolita-via-All-Sorts-of-Pretty.jpg" height="585" hspace="18" name="graphics2" vspace="18" width="640" /></span></div>
<div align="JUSTIFY" style="border: none; line-height: 160%; margin-bottom: 0.45cm; margin-top: 0.4cm; padding: 0cm;">
<span style="color: #666666;"><span style="color: #663300;"></span><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">The
method for creating this cake is very specific – it calls for
weighing your ingredients in grams rather than measuring in cups.
You’ll need a timer as it calls for adding the butter at
specific 10 second intervals and then beating the batter for 3
minutes before adding the egg mixture in 20 second intervals.</span></span></span></div>
<div align="JUSTIFY" style="border: none; line-height: 160%; margin-bottom: 0.45cm; margin-top: 0.4cm; padding: 0cm;">
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Some
people might find this tedious and opt for a box cake instead, but I
love this kind of process and found the cake itself to be far
superior to anything you’ll find in a box. The cake is light
and fluffy, while also having more density than boxed mix or any
other cake I’ve baked.</span></span></span></div>
<div align="CENTER" style="border: none; line-height: 160%; margin-bottom: 0.45cm; margin-top: 0.4cm; padding: 0cm;">
<span style="color: #663300;"><a href="http://allsortsofpretty.com/wp-content/uploads/2013/05/3The-Best-Vanilla-Cake-Recipe-by-Sweetapolita-via-All-Sorts-of-Pretty.jpg"><span style="color: navy;"><img align="BOTTOM" alt="The Best Vanilla Cake Recipe by Sweetapolita (via All Sorts of Pretty)" border="1" src="http://allsortsofpretty.com/wp-content/uploads/2013/05/3The-Best-Vanilla-Cake-Recipe-by-Sweetapolita-via-All-Sorts-of-Pretty.jpg" height="575" hspace="18" name="graphics3" vspace="18" width="700" /></span></a></span></div>
<div align="JUSTIFY" style="border: none; line-height: 0.5cm; margin-bottom: 0.45cm; margin-top: 0.4cm; padding: 0cm;">
<span style="color: #666666;"><span style="color: #663300;"><a href="http://allsortsofpretty.com/wp-content/uploads/2013/05/2The-Best-Vanilla-Cake-Recipe-by-Sweetapolita-via-All-Sorts-of-Pretty.jpg"><span style="color: navy;"><img align="BOTTOM" alt="The Best Vanilla Cake Recipe by Sweetapolita (via All Sorts of Pretty)" border="1" src="http://allsortsofpretty.com/wp-content/uploads/2013/05/2The-Best-Vanilla-Cake-Recipe-by-Sweetapolita-via-All-Sorts-of-Pretty.jpg" height="1050" hspace="18" name="graphics4" vspace="18" width="700" /></span></a></span><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 9pt;">The
icing for this cake is so light and fluffy, plus perfectly sweet and
vanilla flavored from using a scraped vanilla bean.</span></span></span></div>
<div align="JUSTIFY" style="border: none; line-height: 160%; margin-bottom: 0.45cm; margin-top: 0.4cm; padding: 0cm;">
<span style="color: #666666;"><span style="color: #663300;"><a href="http://allsortsofpretty.com/wp-content/uploads/2013/05/4The-Best-Vanilla-Cake-Recipe-by-Sweetapolita-via-All-Sorts-of-Pretty.jpg"><span style="color: navy;"><img align="BOTTOM" alt="The Best Vanilla Cake Recipe by Sweetapolita (via All Sorts of Pretty)" border="1" src="http://allsortsofpretty.com/wp-content/uploads/2013/05/4The-Best-Vanilla-Cake-Recipe-by-Sweetapolita-via-All-Sorts-of-Pretty.jpg" height="663" hspace="18" name="graphics5" vspace="18" width="700" /></span></a></span><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">The
recipe calls for beating the butter for 8 minutes, then with the rest
of the ingredients for an additional 7 minutes. It turns out so
airy and light, you may be tempted to steal a fingertip-full from the
bowl like I did.</span></span></span></div>
<div align="CENTER" style="border: none; line-height: 160%; margin-bottom: 0.45cm; margin-top: 0.4cm; padding: 0cm;">
<span style="color: #663300;"><a href="http://allsortsofpretty.com/wp-content/uploads/2013/05/5The-Best-Vanilla-Cake-Recipe-by-Sweetapolita-via-All-Sorts-of-Pretty.jpg"><span style="color: navy;"><img align="BOTTOM" alt="The Best Vanilla Cake Recipe by Sweetapolita (via All Sorts of Pretty)" border="1" src="http://allsortsofpretty.com/wp-content/uploads/2013/05/5The-Best-Vanilla-Cake-Recipe-by-Sweetapolita-via-All-Sorts-of-Pretty.jpg" height="350" hspace="18" name="graphics6" vspace="18" width="700" /></span></a></span></div>
<div align="JUSTIFY" style="border: none; line-height: 160%; margin-bottom: 0.45cm; margin-top: 0.4cm; padding: 0cm;">
<span style="color: #666666;"><span style="color: #663300;"><a href="http://allsortsofpretty.com/wp-content/uploads/2013/05/6The-Best-Vanilla-Cake-Recipe-by-Sweetapolita-via-All-Sorts-of-Pretty.jpg"><span style="color: navy;"><img align="BOTTOM" border="1" src="http://allsortsofpretty.com/wp-content/uploads/2013/05/6The-Best-Vanilla-Cake-Recipe-by-Sweetapolita-via-All-Sorts-of-Pretty.jpg" height="1050" hspace="18" name="graphics7" vspace="18" width="700" /></span></a></span></span></div>
<div dir="LTR" id="zlrecipe-title">
<div style="border: none; line-height: 0.37cm; margin-bottom: 0cm; padding: 0cm;">
<strong><a href="http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/"><span style="color: #663300;"><span style="text-decoration: none;"><span style="font-size: 10pt;">Fluffy
Vanilla Cake with Whipped Vanilla Bean Frosting from Sweetapolita</span></span></span></a></strong></div>
</div>
<div style="border: none; line-height: 0.37cm; margin-bottom: 0cm; padding: 0cm;">
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;"><br /></span></span></span></div>
<div style="border: none; line-height: 0.37cm; margin-bottom: 0cm; padding: 0cm;">
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Yield: One
2-layer, 8-inch round cake</span></span></span></div>
<div style="border: none; line-height: 160%; margin-bottom: 0.45cm; margin-top: 0.4cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredients"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Ingredients</span></span></span></div>
<div dir="LTR" id="zlrecipe-ingredient-0">
<div style="border: none; line-height: 0.37cm; margin-bottom: 0cm; padding: 0cm;">
<span style="font-size: 10pt;">For the Fluffy Vanilla Cake:</span></div>
</div>
<ul>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-1"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">5
large egg whites (150 g), at room temperature</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-2"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">1
whole egg</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-3"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">1
cup whole milk (237 ml), at room temperature</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-4"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">2-1/4
teaspoons (12 ml) pure vanilla extract</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-5"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">3
cups (345 g) cake flour, sifted 2</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-6"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">2
cups (400 g) sugar</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-7"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">1
tablespoon + 1 teaspoon (17 g) baking powder</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-8"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">3/4
teaspoon (5 g) salt</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-9"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">12
tablespoons (170 g) unsalted butter, cold and cut into 24 even
pieces</span></span></span></div>
</li>
</ul>
<div dir="LTR" id="zlrecipe-ingredient-10">
<div style="border: none; line-height: 0.37cm; margin-bottom: 0cm; padding: 0cm;">
<br /></div>
<div style="border: none; line-height: 0.37cm; margin-bottom: 0cm; padding: 0cm;">
<span style="font-size: 10pt;">For the Whipped Vanilla Bean
Frosting:</span></div>
</div>
<ul>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-11"></a><a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredients-list"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">3
sticks + 2 tablespoons (375 grams) unsalted butter, softened and cut
into cubes</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-12"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">3
cups sifted (475 g) confectioners’ sugar (icing, powdered)</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-13"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">3
tablespoons (45 ml) milk</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-14"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">1
vanilla bean, scraped</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-15"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">1
teaspoon (5 mL) pure vanilla extract</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-ingredient-16"></a>
<span style="color: #222222;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">pinch
of salt</span></span></span></div>
</li>
</ul>
<div style="border: none; line-height: 160%; margin-bottom: 0.45cm; margin-top: 0.4cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instructions"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Instructions</span></span></span></div>
<div dir="LTR" id="zlrecipe-instruction-0">
<div style="border: none; line-height: 0.37cm; margin-bottom: 0cm; padding: 0cm;">
<span style="font-size: 10pt;">For the Fluffy Vanilla Cake:</span></div>
</div>
<ol>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-1"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Preheat
oven to 350°F (180°C). Grease, line with parchment, and flour two
round 8-inch pans.</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-2"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">In
a medium bowl or measuring cup, combine and stir the egg whites,
whole egg, 1/4 cup of milk, and the vanilla. Set aside.</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-3"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">In
the bowl of an electric mixer fitted with the paddle attachment,
combine the dry ingredients together on low speed (I use the “stir”
setting on my mixer) for 30 seconds.</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-4"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Add
the butter one piece at a time, about every 10 seconds, ensuring
it’s cold (you can keep some in refrigerator while you’re
adding pieces). Continue to mix on low until the mixture is a fine
crumbly texture. Add milk, and mix on low speed until just
moistened. Increase to medium speed and mix for 3 minutes. Scrape
the sides of the bowl and begin to add the egg mixture in 3
separate batches; beat on medium speed for 20 seconds after each
addition. Fold once or twice to ensure the batter at bottom of bowl
is incorporated.</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-5"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Divide
the batter in two, spreading it evenly with a small offset palette
knife. If you have a kitchen scale, weigh to ensure 2 even layers.</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-6"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Bake
until a cake tester comes out with a few crumbs when inserted into
the center, about 30 minutes. Be so careful to not over-bake. Check
cake at 20 minutes, but not before, and then set the timer for 5
minute intervals. Let cool on racks for 10 minutes before loosening
the sides with a small metal spatula, and invert onto greased wire
racks. Gently turn cakes back up, so the tops are up and cool
completely.</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-7"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Wrap
tightly and store at room temperature for up to 2 days,
refrigerator for up to 5 days, or frozen for up to 2 months. Best
eaten the same day as baked.</span></span></span></div>
</li>
</ol>
<div dir="LTR" id="zlrecipe-instruction-8">
<div style="border: none; line-height: 0.37cm; margin-bottom: 0cm; padding: 0cm;">
<span style="font-size: 10pt;">For the Whipped Vanilla Bean
Frosting:</span></div>
</div>
<ol>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-9"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">In
the bowl of an electric mixer fitted with the paddle attachment,
whip butter for 8 minutes on medium speed (I use “4″ on my
KitchenAid). Butter will become very pale & creamy.</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-10"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Add
remaining ingredients and mix on low speed for 1 minute, then on
medium speed for 6 minutes. Frosting will be very light, creamy and
fluffy.</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-11"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Best
used right away.</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-12"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">You
can eliminate the vanilla bean and use a total of 1-1/2 teaspoons
of pure vanilla extract.</span></span></span></div>
</li>
</ol>
<div dir="LTR" id="zlrecipe-instruction-13">
<div style="border: none; line-height: 0.37cm; margin-bottom: 0cm; padding: 0cm;">
<span style="font-size: 10pt;">Assembly:</span></div>
</div>
<br />
<ol>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-14"></a><a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instructions-list"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Place
bottom cake layer on cake plate or 8″ round thin cake board and
spread 1 cup of frosting on top with a small offset spatula.</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-15"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Gently
place 2nd cake layer face down on top. Place a generous scoop of
frosting on top, spreading evenly with a small offset spatula and
working your way down the sides until you have a thin layer of
frosting over the entire cake. Chill until set, about 30 minutes.</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<a href="http://www.blogger.com/blogger.g?blogID=960048077665939854" name="zlrecipe-instruction-16"></a>
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Remove
from refrigerator and apply a final “coat” of frosting.</span></span></span></div>
</li>
<li><div style="border: none; line-height: 160%; margin-bottom: 0cm; padding: 0cm;">
<span style="color: #666666;"><span style="font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">Store
in a cake keeper at room temperature for up to 2 days, or in
refrigerator for up to 5 days. Best eaten day 1.</span></span></span></div>
</li>
</ol>
</div>
Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.comtag:blogger.com,1999:blog-960048077665939854.post-19541099833447001922013-06-30T07:36:00.000-07:002013-06-30T07:36:01.710-07:00Salsa Verde for my Friday Class Girls!<div align="LEFT" class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<a href="http://www.cookstr.com/photos/recipes/9479/medium/recipe-9479.jpg?1297065278" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img align="LEFT" border="0" height="281" name="graphics34" src="http://www.cookstr.com/photos/recipes/9479/medium/recipe-9479.jpg?1297065278" width="400" /></a></div>
<div align="LEFT" class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;"><b><span style="color: black;">(Green Tomatillo Salsa)</span></b></span></span></div>
<div align="LEFT" class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black; font-family: Calibri, sans-serif; line-height: 100%;"><br /></span></div>
<div align="LEFT" class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black; font-family: Calibri, sans-serif; line-height: 100%;">Whether
you choose the verdant, slushy, herby freshness of the all-raw
tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness
of the roasted version, tomatillos are about brightening tang. </span><span style="color: black; font-family: Calibri, sans-serif; line-height: 100%;">Makes
about 1 Cup</span></div>
<div align="LEFT" class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<br />
</div>
<h2 align="LEFT" class="western" style="border: none; line-height: 100%; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif; font-size: large;">Ingredients:</span></span></h2>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;">8
ounces (5 to 6 medium) tomatillos, husked and rinsed</span></span></div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;">Fresh
hot </span></span><a href="http://www.foodterms.com/encyclopedia/chile/index.html"><span style="color: black;"><span style="text-decoration: none;"><span style="font-family: Calibri, sans-serif;">green
chiles</span></span></span></a><span style="color: black;"><span style="font-family: Calibri, sans-serif;">,
to taste (roughly 2 serranos or 1 </span></span><a href="http://www.foodterms.com/encyclopedia/jalapeno-chile/index.html"><span style="color: black;"><span style="text-decoration: none;"><span style="font-family: Calibri, sans-serif;">jalapeno</span></span></span></a><span style="color: black;"><span style="font-family: Calibri, sans-serif;">),
stemmed</span></span></div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;">5
or 6 sprigs fresh cilantro, roughly chopped</span></span></div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;">Scant
1/4 cup finely chopped </span></span><a href="http://www.foodterms.com/encyclopedia/onion/index.html"><span style="color: black;"><span style="text-decoration: none;"><span style="font-family: Calibri, sans-serif;">onion</span></span></span></a></div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;">Salt</span></span></div>
<h2 class="western" style="border: none; line-height: 100%; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
</h2>
<h2 class="western" style="border: none; line-height: 100%; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="font-size: large;"><span style="color: black;"><span style="font-family: Calibri, sans-serif;">Instructions
- </span></span><span style="color: black;"><span style="font-family: Calibri, sans-serif;">For
the All-Raw version:</span></span></span><span style="color: black; font-size: small;"><span style="font-family: Calibri, sans-serif;"><span style="font-weight: normal;">
</span></span></span>
</h2>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;">1.
Roughly </span></span><a href="http://www.foodterms.com/encyclopedia/chop/index.html"><span style="color: black;"><span style="text-decoration: none;"><span style="font-family: Calibri, sans-serif;">chop</span></span></span></a><span style="color: black;"><span style="font-family: Calibri, sans-serif;"> the
tomatillos and the chiles. In a </span></span><a href="http://www.foodterms.com/encyclopedia/blender/index.html"><span style="color: black;"><span style="text-decoration: none;"><span style="font-family: Calibri, sans-serif;">blender</span></span></span></a><span style="color: black;"><span style="font-family: Calibri, sans-serif;"> or
food processor, combine, tomatillos, chiles, </span></span><a href="http://www.foodterms.com/encyclopedia/cilantro/index.html"><span style="color: black;"><span style="font-family: Calibri, sans-serif;">cilantro</span></span></a><span style="color: black;"><span style="font-family: Calibri, sans-serif;"> and
1/4 cup water. </span></span><span style="font-family: Calibri, sans-serif;"><b>Note: </b>If your tomatillos are canned or frozen, omit the water).</span></div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<br />
</div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;">2.
Process to a coarse puree, then scrape into a serving dish. Rinse the
onion under cold water, then shake to remove excess moisture. Stir
into the </span></span><a href="http://www.foodterms.com/encyclopedia/salsa/index.html"><span style="color: black;"><span style="text-decoration: none;"><span style="font-family: Calibri, sans-serif;">salsa</span></span></span></a><span style="color: black;"><span style="font-family: Calibri, sans-serif;"> and
season with salt, usually a generous 1/4 teaspoon. </span></span></div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<br />
</div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif; font-size: large;"><b>For
the Roasted version:</b></span></span></div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif; font-size: large;"><b><br /></b></span></span></div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;">1.
Preheat a broiler. </span></span><a href="http://www.foodterms.com/encyclopedia/roast/index.html"><span style="color: black;"><span style="text-decoration: none;"><span style="font-family: Calibri, sans-serif;">Roast</span></span></span></a><span style="color: black;"><span style="font-family: Calibri, sans-serif;"> the
tomatillos and chiles on a baking sheet 4 inches below a very hot
broiler until darkly roasted, even </span></span><a href="http://www.foodterms.com/encyclopedia/blackened/index.html"><span style="color: black;"><span style="text-decoration: none;"><span style="font-family: Calibri, sans-serif;">blackened</span></span></span></a><span style="color: black;"><span style="font-family: Calibri, sans-serif;"> in
spots, about 5 minutes. Flip them over and roast the other side, 4 to
5 minutes more will give you splotchy-black and blistered tomatillos
and chiles. </span></span>
</div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<br />
</div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;">2.
In a blender or </span></span><a href="http://www.foodterms.com/encyclopedia/food-processor/index.html"><span style="color: black;"><span style="text-decoration: none;"><span style="font-family: Calibri, sans-serif;">food
processor</span></span></span></a><span style="color: black;"><span style="font-family: Calibri, sans-serif;">,
combine the </span></span><a href="http://www.foodterms.com/encyclopedia/tomatillo/index.html"><span style="color: black;"><span style="text-decoration: none;"><span style="font-family: Calibri, sans-serif;">tomatillos</span></span></span></a><span style="color: black;"><span style="font-family: Calibri, sans-serif;"> and
chiles, including all the delicious juice that has run onto the
baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse
puree, and scrape into a serving dish. </span></span>
</div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<br />
</div>
<br />
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;">3.
Rinse the onion under cold water, then shake to remove the excess
moisture. Stir into the salsa and season with salt, usually a
generous 1/4 teaspoon.</span></span></div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;"><br /></span></span></div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif; font-size: large;"><b>WHERE DO I BUY TOMATILLOS?</b></span></span></div>
<div class="western" style="border: none; line-height: 100%; margin-bottom: 0cm; margin-top: 0cm; orphans: 2; padding: 0cm; widows: 2;">
<span style="color: black;"><span style="font-family: Calibri, sans-serif;">I have found them locally in a couple places... I have bought canned at the Asian Grocery, Loblaws and I have found fresh or frozen at Latin Groceries. Frozen is my fav as then I don't feel pressured to get cooking. Once I got a whole case of fresh from a restaurant I was helping at and froze them whole in big bags, now I have a forever supply.</span></span></div>
Franks Northhttp://www.blogger.com/profile/11451737155842166180noreply@blogger.com0