Lorina Stephens's Blog, page 71
April 3, 2011
Stonehouse Cooks Contest: Recipe 8 Watercress Soup
Contest Rules
Gary loves this soup, as it reminds him of being a boy in Painswick, England, and crunching fresh, watercress sandwiches. Watercress can often be found in the herb or salad section of your produce department, and has a refreshing lemon-pepper flavour that bursts on the tongue and fills the mouth with happiness. Watercress is allegedly helpful in normalizing blood pressure and cholesterol levels, increasing sexual energy, enhanced fertility and breast milk.
If you have a stream or even small garden pond on your property, you might want to consider growing this low, sprawling herb. It can even be grown in pots and settled into the moist, shaded area around a water feature.
I've served this soup cold for lunches with colleagues, or at summer dinner parties, and also hot on a winter's night to the family. Even made this in quantity once for a Saxon feast my dear friend, Vandy Simpson, and I prepared for about 60 people.
Watercress Soup
2 large potatoes
2 cloves garlic
4 cups chicken or vegetable stock
8 green onions
1 large bunch watercress (about 4 cups)
½ cup 1% milk (or use whatever fat content you wish)
Salt and pepper to taste
Scrub potatoes, quarter and place in a pot with the garlic, cover with the chicken stock and cook until tender. Allow to cool.
Place the potatoes, stock and onion in a food processor or blender, and puree until smooth. Add watercress and blitz until gloriously green and then the milk. Season to taste.
Can be served either chilled or warm, but note not to overheat the soup as the watercress will lose its lovely green hue and go a muddy colour. That doesn't affect the flavour, just the presentation.
Variation
1 large onion
2 tablespoons each flour and margarine
1 quart of stock, chicken or vegetable
Salt and pepper
3 bunches of watercress
½ cup whipping cream (or milk)
Peel and finely chop onion. Melt margarine in a saucepan. Sauté onion until clear. Add flour and stir briskly to prevent scorching. Stir in half the stock, cover and reduce heat.
Wash and trim watercress. Chop finely. Pour remaining stock into a blender or food processor and puree. Add the puree to the saucepan. Season to taste. Just before serving stir in the cream. Serve hot or cold.
Serves 8
Gary loves this soup, as it reminds him of being a boy in Painswick, England, and crunching fresh, watercress sandwiches. Watercress can often be found in the herb or salad section of your produce department, and has a refreshing lemon-pepper flavour that bursts on the tongue and fills the mouth with happiness. Watercress is allegedly helpful in normalizing blood pressure and cholesterol levels, increasing sexual energy, enhanced fertility and breast milk.
If you have a stream or even small garden pond on your property, you might want to consider growing this low, sprawling herb. It can even be grown in pots and settled into the moist, shaded area around a water feature.
I've served this soup cold for lunches with colleagues, or at summer dinner parties, and also hot on a winter's night to the family. Even made this in quantity once for a Saxon feast my dear friend, Vandy Simpson, and I prepared for about 60 people.
Watercress Soup
2 large potatoes
2 cloves garlic
4 cups chicken or vegetable stock
8 green onions
1 large bunch watercress (about 4 cups)
½ cup 1% milk (or use whatever fat content you wish)
Salt and pepper to taste
Scrub potatoes, quarter and place in a pot with the garlic, cover with the chicken stock and cook until tender. Allow to cool.
Place the potatoes, stock and onion in a food processor or blender, and puree until smooth. Add watercress and blitz until gloriously green and then the milk. Season to taste.
Can be served either chilled or warm, but note not to overheat the soup as the watercress will lose its lovely green hue and go a muddy colour. That doesn't affect the flavour, just the presentation.
Variation
1 large onion
2 tablespoons each flour and margarine
1 quart of stock, chicken or vegetable
Salt and pepper
3 bunches of watercress
½ cup whipping cream (or milk)
Peel and finely chop onion. Melt margarine in a saucepan. Sauté onion until clear. Add flour and stir briskly to prevent scorching. Stir in half the stock, cover and reduce heat.
Wash and trim watercress. Chop finely. Pour remaining stock into a blender or food processor and puree. Add the puree to the saucepan. Season to taste. Just before serving stir in the cream. Serve hot or cold.
Serves 8
April 2, 2011
Stonehouse Cooks Contest: Recipe 7 Melon Soup
Contest Rules
A refreshing delight to the eye and the palate, I developed this melon soup after dining at The Globe restaurant in Rosemont, Ontario many years back with good friend, and award-winning jeweller, Brenda Roy. (http://www.brendaroy.com/) I was determined to reproduce this wonderful soup on my own, and I think this recipe does justice to that lovely afternoon.
Melon Soup
1 cantaloupe melon
1 honeydew melon
Low fat yogurt
Fresh mint for garnish
Peel and seed both melons, making sure they are extremely ripe before using. Puree each separately in a blender or food processor and chill well in separate containers. If you don't have a food processor or blender, you can mash the fruit aggressively with a potato masher or push the pulp through a strainer into a bowl. The result won't be as smooth, but certainly will pass muster.
This soup is all in the presentation. Carefully put one ladle of the pureed cantaloupe into a broad soup bowl, tilting the bowl slightly to the side to be sure the puree pools to one side.
With a clean ladle, spoon the honeydew puree into the other half of the bowl, being careful not to allow the two melons to mix, thereby creating one half of gorgeous orange, and one half of cool green.
Drop a small dollop of low fat yogurt into the centre of the bowl and garnish with a sprig of fresh mint. Makes for an elegant and simple appetizer for a sultry summer dinner or a fabulous luncheon.
Serves 8
A refreshing delight to the eye and the palate, I developed this melon soup after dining at The Globe restaurant in Rosemont, Ontario many years back with good friend, and award-winning jeweller, Brenda Roy. (http://www.brendaroy.com/) I was determined to reproduce this wonderful soup on my own, and I think this recipe does justice to that lovely afternoon.
Melon Soup
1 cantaloupe melon
1 honeydew melon
Low fat yogurt
Fresh mint for garnish
Peel and seed both melons, making sure they are extremely ripe before using. Puree each separately in a blender or food processor and chill well in separate containers. If you don't have a food processor or blender, you can mash the fruit aggressively with a potato masher or push the pulp through a strainer into a bowl. The result won't be as smooth, but certainly will pass muster.
This soup is all in the presentation. Carefully put one ladle of the pureed cantaloupe into a broad soup bowl, tilting the bowl slightly to the side to be sure the puree pools to one side.
With a clean ladle, spoon the honeydew puree into the other half of the bowl, being careful not to allow the two melons to mix, thereby creating one half of gorgeous orange, and one half of cool green.
Drop a small dollop of low fat yogurt into the centre of the bowl and garnish with a sprig of fresh mint. Makes for an elegant and simple appetizer for a sultry summer dinner or a fabulous luncheon.
Serves 8
April 1, 2011
Stonehouse Cooks Contest: Recipe 6 Chinese-style Cabbage Soup
Chinese-style Cabbage Soup
1 tablespoon sesame oil
1 large red onion, sliced thinly
¼ head of red savoy cabbage, sliced thinly
2 cloves garlic
4 cups stock of whatever type you wish
½ cup soya sauce
2 tablespoons fish sauce
1 tablespoon wasabi sauce
3 tablespoons maple syrup
Sauté onion in sesame oil. Add the cabbage and garlic and cook down until the cabbage is limp. Add the remaining ingredients, cover and let simmer 30 minutes. Freezes very well.
For a variation add about 1 tablespoon freshly grated ginger, 2 dried chillies crushed, ¼ cup rice wine vinegar and replace the maple syrup with ¼ cup of brown sugar.
Serves 6
Contest Rules
One image and recipe per household. No age-limit applies.
Image must be emailed in JPEG format, measure 3" x 5", at 600 dpi.
Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
Send email to: recipe@5rivers.org
Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)
1 tablespoon sesame oil
1 large red onion, sliced thinly
¼ head of red savoy cabbage, sliced thinly
2 cloves garlic
4 cups stock of whatever type you wish
½ cup soya sauce
2 tablespoons fish sauce
1 tablespoon wasabi sauce
3 tablespoons maple syrup
Sauté onion in sesame oil. Add the cabbage and garlic and cook down until the cabbage is limp. Add the remaining ingredients, cover and let simmer 30 minutes. Freezes very well.
For a variation add about 1 tablespoon freshly grated ginger, 2 dried chillies crushed, ¼ cup rice wine vinegar and replace the maple syrup with ¼ cup of brown sugar.
Serves 6
Contest Rules
One image and recipe per household. No age-limit applies.
Image must be emailed in JPEG format, measure 3" x 5", at 600 dpi.
Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
Send email to: recipe@5rivers.org
Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)
March 31, 2011
Stonehouse Cooks Contest: Recipe 5 Beef and Barley Soup
Beef and Barley Soup
I always start my beef and barley soup with leftovers, as I do most soups. So, as you will find becomes a theme in this book, you need to start with something else; in this case, you begin by enjoying a nice roast beef dinner. Next day, you launch into this recipe.
1 cup cubed left-over roast beef (The quantity here truly is irrelevant, just so long as you have some beef in the broth. Alternatively, you can use fresh stewing beef if you wish.)
3-4 cups beef broth (You can achieve this by making stock from the roast's bones, by thinning leftover gravy, or by using a low sodium canned beef stock.)
½ cup barley (pearl or pot, doesn't make much difference)
2 large onions, peeled and coarsely chopped
6 cloves garlic peeled and finely minced
3 carrots peeled and cubed (or you can use leftovers from the roast or frozen)
3 celery stalks peeled and coarsely diced
1 tablespoon fresh winter savoury, finely minced (thyme or rosemary will substitute well)
Salt and pepper to taste
Olive oil
In a large, heavy stock pot drizzle some olive oil and allow to heat. To this add the onions, carrots and celery and allow to develop a bit of colour to build flavour. Add beef and garlic and allow to brown a bit. Add barley and stir well so the juices all get happy together. Add stock, seasoning and herbs. Stir well. Cover and let simmer until barley is soft, about 1 hour.
Freezes fairly well. This can also be done in a crock pot while you're away. Just brown off the veg and meat the night before and place all ingredients in the crock pot in the morning, to simmer all day.
Serves 8
Contest Rules
One image and recipe per household. No age-limit applies.
Image must be emailed in JPEG format, measure 3" x 5", at 600 dpi.
Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
Send email to: recipe@5rivers.org
Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)
I always start my beef and barley soup with leftovers, as I do most soups. So, as you will find becomes a theme in this book, you need to start with something else; in this case, you begin by enjoying a nice roast beef dinner. Next day, you launch into this recipe.
1 cup cubed left-over roast beef (The quantity here truly is irrelevant, just so long as you have some beef in the broth. Alternatively, you can use fresh stewing beef if you wish.)
3-4 cups beef broth (You can achieve this by making stock from the roast's bones, by thinning leftover gravy, or by using a low sodium canned beef stock.)
½ cup barley (pearl or pot, doesn't make much difference)
2 large onions, peeled and coarsely chopped
6 cloves garlic peeled and finely minced
3 carrots peeled and cubed (or you can use leftovers from the roast or frozen)
3 celery stalks peeled and coarsely diced
1 tablespoon fresh winter savoury, finely minced (thyme or rosemary will substitute well)
Salt and pepper to taste
Olive oil
In a large, heavy stock pot drizzle some olive oil and allow to heat. To this add the onions, carrots and celery and allow to develop a bit of colour to build flavour. Add beef and garlic and allow to brown a bit. Add barley and stir well so the juices all get happy together. Add stock, seasoning and herbs. Stir well. Cover and let simmer until barley is soft, about 1 hour.
Freezes fairly well. This can also be done in a crock pot while you're away. Just brown off the veg and meat the night before and place all ingredients in the crock pot in the morning, to simmer all day.
Serves 8
Contest Rules
One image and recipe per household. No age-limit applies.
Image must be emailed in JPEG format, measure 3" x 5", at 600 dpi.
Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
Send email to: recipe@5rivers.org
Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)
March 30, 2011
Stonehouse Cooks Contest: Recipe 4 Cranberry Hazelnut Stuffed Pork Loin
Cranberry Hazelnut Stuffed Pork Loin
1 small onion
1 clove garlic
½ cup each hazelnuts and dried cranberries
1 chilli pepper
½ teaspoon salt
2 pound pork loin, butterfly to open to a thin slab
Process first five ingredients to a smooth paste. Spread over the butterflied pork. Roll the meat, tie, season and place in a lightly greased roasting pan. Roast at 350F for about 1 hour.
Sauce
2/3 cup each maple syrup and white wine (or apple juice)
Zest of one orange
Heat in a small saucepan and allow to reduce to about half.
Slice pork, plate and drizzle the sauce over. Served with salad greens, very nice.
Serves 4
Contest Rules
One image and recipe per household. No age-limit applies.
Image must be emailed in JPEG format, measure 3" x 5", at 600 dpi.
Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
Send email to: recipe@5rivers.org
Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)
1 small onion
1 clove garlic
½ cup each hazelnuts and dried cranberries
1 chilli pepper
½ teaspoon salt
2 pound pork loin, butterfly to open to a thin slab
Process first five ingredients to a smooth paste. Spread over the butterflied pork. Roll the meat, tie, season and place in a lightly greased roasting pan. Roast at 350F for about 1 hour.
Sauce
2/3 cup each maple syrup and white wine (or apple juice)
Zest of one orange
Heat in a small saucepan and allow to reduce to about half.
Slice pork, plate and drizzle the sauce over. Served with salad greens, very nice.
Serves 4
Contest Rules
One image and recipe per household. No age-limit applies.
Image must be emailed in JPEG format, measure 3" x 5", at 600 dpi.
Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
Send email to: recipe@5rivers.org
Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)
March 29, 2011
Stonehouse Cooks Contest: Recipe 3 Adam's Meatloaf
Meatloaf has long been the brunt of jokes about terrible cooking, a fact I've always found puzzling because meatloaf was one of my son's two favourite mealtime dishes. When it came to meatloaf he'd always be back for seconds, would have it cold for lunches. If ever I thought of having leftovers of meatloaf when Adam was living at home, I was always under some grand delusion.
Adam's Meatloaf
1 pound lean ground beef (ground turkey or chicken can easily be substituted)
1 cup fine breadcrumbs
1 large onion, peeled and finely chopped
4 cloves garlic, peeled and finely grated
1/3 cup teriyaki sauce
1 chilli pepper finely minced (omit if you wish less heat)
Preheat oven to 350F. Grease a medium size loaf tin and set aside.
In a large bowl combine all ingredients until smooth and homogenous, adding more teriyaki if the mix is too dry. Lob the mixture into the loaf pan, press down firmly, and bake for about 30 to 40 minutes, just until the loaf begins to brown. Don't overcook this, or you will have a comedian's source for a joke.
Remove from oven. Allow to cool about 5 minutes. Slice and serve with your favourite condiments. (In Adam's case it was zucchini relish.)
Chilled and sliced thinly, this make an excellent luncheon meat. This recipe also makes great burgers!
Variations on this theme can involve ketchup, barbeque, steak sauce or mustard substituted for the teriyaki. You can also substitute the breadcrumbs for corn meal, crushed crackers or crushed unsweetened cereal. I often add about ¼ cup red flax seed as well as sesame, poppy or sunflower seeds.
Serves 6, or 3 and 1 hungry Adam
Contest Rules
One image and recipe per household. No age-limit applies.
Image must be emailed in JPEG format, measure 3" x 5", at 600 dpi.
Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
Send email to: recipe@5rivers.org
Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)
Adam's Meatloaf
1 pound lean ground beef (ground turkey or chicken can easily be substituted)
1 cup fine breadcrumbs
1 large onion, peeled and finely chopped
4 cloves garlic, peeled and finely grated
1/3 cup teriyaki sauce
1 chilli pepper finely minced (omit if you wish less heat)
Preheat oven to 350F. Grease a medium size loaf tin and set aside.
In a large bowl combine all ingredients until smooth and homogenous, adding more teriyaki if the mix is too dry. Lob the mixture into the loaf pan, press down firmly, and bake for about 30 to 40 minutes, just until the loaf begins to brown. Don't overcook this, or you will have a comedian's source for a joke.
Remove from oven. Allow to cool about 5 minutes. Slice and serve with your favourite condiments. (In Adam's case it was zucchini relish.)
Chilled and sliced thinly, this make an excellent luncheon meat. This recipe also makes great burgers!
Variations on this theme can involve ketchup, barbeque, steak sauce or mustard substituted for the teriyaki. You can also substitute the breadcrumbs for corn meal, crushed crackers or crushed unsweetened cereal. I often add about ¼ cup red flax seed as well as sesame, poppy or sunflower seeds.
Serves 6, or 3 and 1 hungry Adam
Contest Rules
One image and recipe per household. No age-limit applies.
Image must be emailed in JPEG format, measure 3" x 5", at 600 dpi.
Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
Send email to: recipe@5rivers.org
Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)
March 28, 2011
Stonehouse Cooks Contest: Recipe 2 Almond Cumin Chicken
I've mucked around with historical recipes for years, to figure out what they meant by their odd manner of speech (to our modern ear) and their lack of measurements. It provides a challenge and an insight into the evolution of basic food preparation. The inspiration for this recipe came from a fourteenth century dish from le Viandier de Taillevent.
Almond Cumin Chicken
1 tablespoon olive oil
4 boneless, skinless chicken breasts
¼ cup ground almonds
1 cup chicken stock
1 teaspoon each freshly ground ginger and cumin
1 cup dry white wine (chicken stock will do)
Brown the chicken breasts in the olive oil in a deep, heavy skillet. Lower heat. In a bowl combine remaining ingredients, pour over chicken, cover and simmer for 20 to 30 minutes, until chicken is tender.
Serve with watercress greens or your favourite accompaniments.
Serves 4
Almond Cumin Chicken
1 tablespoon olive oil
4 boneless, skinless chicken breasts
¼ cup ground almonds
1 cup chicken stock
1 teaspoon each freshly ground ginger and cumin
1 cup dry white wine (chicken stock will do)
Brown the chicken breasts in the olive oil in a deep, heavy skillet. Lower heat. In a bowl combine remaining ingredients, pour over chicken, cover and simmer for 20 to 30 minutes, until chicken is tender.
Serve with watercress greens or your favourite accompaniments.
Serves 4
March 27, 2011
Stonehouse Cooks Contest
Later this year Five Rivers will release a completely revised and updated gardening book from the masters of land husbandry, Patrick Lima and John Scanlan. The Organic Home Gardener, which isn't like any other gardening book available, will feature not only invaluable information about starting and maintaining your own all-natural, environmentally responsible, body-loving vegetable garden, but a few recipes as well.
As a companion piece and expansion to The Organic Home Gardener, Five Rivers will also release an updated and expanded cookbook by Lorina Stephens, Stonehouse Cooks: timeless recipes for the 21st century.
The cookbook, like the gardening book, will stand out from the wall of glossy, expensive publications usually available from book retailers. Stonehouse Cooks offers kitchen therapy, the economy of re-inventing leftovers, and the creative joy of cooking from the supplies you have on hand.
Because we believe in doing things in a fresh and creative way around here, Five Rivers is featuring a contest over the next 30 days. Each day we'll post a recipe from Stonehouse Cooks. Your mission, should you choose to accept, is to prepare that recipe and photograph the dish. Send us a copy of your photograph. The best of the submissions will be printed in the book, along with your byline. The winner for each recipe will also receive a free copy of Stonehouse Cooks.
Contest Rules
One image and recipe per household. No age-limit applies.
Image must be emailed in JPEG format, measure 3" x 5", at 600 dpi.
Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
Send email to: recipe@5rivers.org
Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)
Recipe from Stonehouse Cooks for March 27
Zucchini Quiche
2 cups soft breadcrumbs finely grated
1 small onion finely minced
1 teaspoon sea salt
2 cloves garlic minced finely
1 jalapeno finely chopped
¼ cup soft margarine
2 cups grated old cheddar
1 cup grated zucchini (frozen is fine)
6 eggs
1 teaspoon ground dried sage or 4 fresh leaves finely chopped
Blend together the breadcrumbs, onion, salt, garlic, pepper and margarine. (Processing in a food processor works really well.) Turn mixture out into a greased, 9" glass pie plate and press mixture to cover the bottom and sides. The layer should be quite thin. Spread grated cheddar over the crumb crust and press down firmly. This will help to adhere the cheese to the crust and make a firm base.
Spread the zucchini over the cheese. Beat eggs with the sage until smooth and pour over the zucchini. Bake in a preheated oven at 350F for about 30-40 minutes or until eggs are firm. Cool 10 minutes before serving.
Egg whites can be substituted. (2 whites = 1 egg)
Variation:
Substitute 1 300 gram package of frozen spinach for the zucchini and feta cheese for the cheddar. Add 1 medium tomato finely chopped.
As a companion piece and expansion to The Organic Home Gardener, Five Rivers will also release an updated and expanded cookbook by Lorina Stephens, Stonehouse Cooks: timeless recipes for the 21st century.
The cookbook, like the gardening book, will stand out from the wall of glossy, expensive publications usually available from book retailers. Stonehouse Cooks offers kitchen therapy, the economy of re-inventing leftovers, and the creative joy of cooking from the supplies you have on hand.
Because we believe in doing things in a fresh and creative way around here, Five Rivers is featuring a contest over the next 30 days. Each day we'll post a recipe from Stonehouse Cooks. Your mission, should you choose to accept, is to prepare that recipe and photograph the dish. Send us a copy of your photograph. The best of the submissions will be printed in the book, along with your byline. The winner for each recipe will also receive a free copy of Stonehouse Cooks.
Contest Rules
One image and recipe per household. No age-limit applies.
Image must be emailed in JPEG format, measure 3" x 5", at 600 dpi.
Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
Send email to: recipe@5rivers.org
Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)
Recipe from Stonehouse Cooks for March 27
Zucchini Quiche
2 cups soft breadcrumbs finely grated
1 small onion finely minced
1 teaspoon sea salt
2 cloves garlic minced finely
1 jalapeno finely chopped
¼ cup soft margarine
2 cups grated old cheddar
1 cup grated zucchini (frozen is fine)
6 eggs
1 teaspoon ground dried sage or 4 fresh leaves finely chopped
Blend together the breadcrumbs, onion, salt, garlic, pepper and margarine. (Processing in a food processor works really well.) Turn mixture out into a greased, 9" glass pie plate and press mixture to cover the bottom and sides. The layer should be quite thin. Spread grated cheddar over the crumb crust and press down firmly. This will help to adhere the cheese to the crust and make a firm base.
Spread the zucchini over the cheese. Beat eggs with the sage until smooth and pour over the zucchini. Bake in a preheated oven at 350F for about 30-40 minutes or until eggs are firm. Cool 10 minutes before serving.
Egg whites can be substituted. (2 whites = 1 egg)
Variation:
Substitute 1 300 gram package of frozen spinach for the zucchini and feta cheese for the cheddar. Add 1 medium tomato finely chopped.
March 26, 2011
Best Wishes to Alicia Hendley
Alicia Hendley has had a reaction to penicillin and is in hospital, stable and fine. Her book signing today, however, at Chapters, Stone Road Mall, in Guelph, ON, is cancelled. We will be rescheduling, so stay tuned.
Copies of A Subtle Thing are available at Chapters in Guelph should you wish to pick up a copy and have it signed later.
In the meantime, wishing Alicia the speediest of recoveries.
Copies of A Subtle Thing are available at Chapters in Guelph should you wish to pick up a copy and have it signed later.
In the meantime, wishing Alicia the speediest of recoveries.
March 21, 2011
Alicia Hendley Appears in Guelph
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In yet another stop on Alicia Hendley's spring book tour, she's appearing at Chapters, Stone Road Mall, 435 Stone Road West, Guelph, ON, N1G 2X6, Saturday, March 26, from 1:00 to 4:00 p.m.
Alicia will be signing copies of A Subtle Thing, her debut novel, which has received note-worthy reviews by readers and reviewers.
View Larger Map
Alicia will be signing copies of A Subtle Thing, her debut novel, which has received note-worthy reviews by readers and reviewers.
View Larger Map
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