Hazelnut Brownie Shortbread Bars

Something everyone is going to want for the holidays.  From Food and Drink Holiday 2022

SHORTBREAD
3 cups (750 mL) all-purpose flour
3/4 cups (175 mL) icing sugar
1/2 tsp (2 mL) fine sea salt
1 1/2 cups (375 mL) unsalted butter, at room temperature, cubed
 
BROWNIE
3 bars (each 100 g) 70 per cent cacao chocolate, roughly chopped, divided
3/4 cup (175 mL) unsalted butter, at room temperature
1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) Dutch-processed cocoa powder
3 large eggs
1 3/4 cups (425 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) skinless roasted hazelnuts, divided
1/3 cup (80 mL) chocolate hazelnut spread, such as Nutella
 

1. Arrange rack in centre of oven. Preheat to 375°F (191°C). Generously butter a 9 x 13-inch (23 x 33-cm) cake pan. Line with parchment, overhanging edges on two opposite sides.
 
2. For the shortbread, combine flour, icing sugar and salt in a large mixing bowl. Add butter, working in with your fingertips until fully combined. Continue working mixture, lightly kneading just until a dough comes together. Crumble over bottom of prepared pan to distribute evenly, then press into an even layer. Lightly prick all over with  a fork. Bake in centre of oven until evenly golden, about 25 minutes. Set aside.
 
3. Reduce oven to 325°F (163°C).
 
4. For the brownie, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Chop two chocolate bars and combine with butter in a heatproof bowl. Set on top of the pot, ensuring the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is liquid. Remove bowl from the pot and let cool 10 minutes.
 
5. Sift flour with cocoa powder in a medium bowl. Set aside.
 
6. In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs with sugar and salt on medium-high speed until pale, thick and ribbony, 3 to 5 minutes. Whisk in vanilla. Remove bowl from stand mixer and using a spatula, carefully fold in melted chocolate mixture, then flour mixture, just until no streaks remain.
 
7. Finely chop 1/2 cup (125 mL) hazelnuts, then gently fold in, along with remaining chocolate bar, just until combined. Scrape mixture over prepared shortbread, smoothing top. Drop teaspoonfuls of hazelnut spread evenly over the top of the batter. Swirl with a wooden skewer, careful not to hit the shortbread base. Roughly chop remaining 1/2 cup (125 mL) hazelnuts and sprinkle evenly overtop.
 
8. Once oven has fully reduced in temperature, bake in centre of oven until brownie has set, about 50 minutes. (A toothpick inserted in the centre of the brownie base should come out with moist crumbs attached.) Transfer to a rack and cool completely.
 
9. Run a butter knife along the unlined edges of the pan to loosen. Using parchment edges, lift bars out of pan. With a sharp knife, cut lengthwise into four rows, then crosswise into eight rows to make 32 squares. (Bars will keep at room temperature in an airtight container up to 3 days.)
 

Makes 32 bars

Omelettes with Goat Cheese and Tomato

Goat Cheese is one of my favourite cheeses.  It provides a wonderful texture and flavour to almost any dish.

4 eggs
1 tbsp milk
1 tsp chopped fresh thyme leaves or 1/2 tsp dried
1/4 tsp salt
1/4 tsp pepper
1 tbsp butter
2 oz fresh goat cheese, crumbled
1 small tomato, seeded and finely chopped

• In a bowl, beat eggs, milk, thyme, salt, and pepper.
• Melt butter in a medium skillet over medium heat.  Pour in egg mixture.  Let set 1 minute, push eggs to one side with a spatula, tilt pan, and let uncooked eggs slide onto skillet.
• Sprinkle goat cheese and tomato along set side of eggs.  Fold eggs over filling; cook for 2 minutes more.  Slide onto a serving plate; cut in two.  Serve immediately

Spring Cake

A great cake that you can change the flavours with by switching the Nescafe powder for orange peel.

6 egg whites
Dash Salt
Dash cream of tartar
1 tsp vanilla
1 1/2 cups sugar
1/2 cup chocolate chips
2 pt whipping cream
2 tsp Nescafe powder

Beat egg whites and slowly add dry ingredients until batter is stiff.  Place brown paper on baking sheets; draw 3 large circles.  Place meringue on circles.  Bake 1 hour at 300F.  Melt chocolate chips and spread evenly on 2 cooled meringue layers.  Place in fridge.

Whip cream; add coffee powder.  Spread cream between layers and on the cake.   Leave in fridge 24 to 48 hours.

Chicken and Egg Salad

A great summer salad, perfect for a picnic or camping.

1 tbsp olive oil
600 g boneless, skinless chicken breast cut into 1/2 inch dice
3/4 tsp salt, divided
5 tbsp mayonnaise
2 tbsp finely chopped red onion
1 tbsp white wine vinegar
1/4 tsp Italian Seasoning
2 large hard boiled eggs
2/3 cup finely diced celery, including some leaves

1. Heat oil in 12 inch skillet over high heat; add chicken, sprinkle with 1/4 tsp salt and sauté, stirring as chicken browns, 5 to 7 minutes.  Remove from heat; cool until warm.
2. Meanwhile, combine mayonnaise, onion, vinegar, remaining 1/2 tsp salt and seasoning in large bowl.
3. Finely chop eggs; stir into mayonnaise mixture with celery.  Fold in chicken.  Serve immediately or refrigerate if desired.

Rosemary Butter Cookies

Great for a start to any get together.  From Food and Drink Holiday 2015.

2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground white pepper (optional)
2 tbsp very finely chopped fresh rosemary
1 egg
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 tsp pure vanilla extract
Fresh rosemary for garnish

• In a bowl, blend flour with baking powder, salt, white pepper and rosemary.  In a larger bowl, using an electric mixer on medium, beat egg with butter, sugar and vanilla for about 2 minutes.  Using low speed, gradually beat in about half the flour mixture.  Then stir in remaining mixture using a spatula or spoon.
• Using floured hands, gather dough into a ball.  Divide into 4 portions.  On a lightly floured surface, shape each into a log about 1 1/4 inches wide and 8 inches long.  Wrap in clear wrap or waxed paper.  Refrigerate until firm, at least 1 hour or up to 1 week.  Alternatively seal in a plastic bag and freeze up to 6 months, but move to the refrigerator for a day before slicing.
• To bake, preheat oven to 325F.
• Remove a log from the refrigerator; let stand at room temperature about 10 minutes to make it easier to slice.  Then slice in 1/4 inch thick rounds.  Place on a large parchment lined baking sheet, dipping cookie tops into finely chopped rosemary or gently pressing a tiny sprig on each if you wish.
• Bake in centre of preheated oven until cookie bottoms are pale golden, 9 to 10 minutes.  Remove right away to a rack to cool completely.   Repeat with remaining dough.  Cookies will keep well stored in an airtight container in a cool place up to 1 week.

Makes 120 small cookies.

HAZELNUT SAGE BUTTER COOKIES

Toast 1/2 cup hazelnuts on a baking sheet at 350F until skins crack, 7 to 8 minutes.  Tumble into a towel and rub to remove skins.  finely chop nuts.  Prepare recipe as above but use 1 tbsp dried leaf sage in place of rosemary, crumbling it between your fingers as you add.  Omit pepper.  After stirring in the flour, stir in nuts.  Continue as in recipe, sprinkling the top of the cookies with finely chopped nuts before baking if you like.

Porcupines

A great freezer meal.

500 g ground beef
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1/4 cup long grain rice
284 ml condensed tomato soup
284 ml water

In medium size bowl mix meat, onion, salt, pepper and rice together well.  Shape into 25 meatballs.  Arrange evenly in square baking dish.

Combine soup and water.  Pour over meatballs.  Cover.  Bake in 350 F oven for 1 hour or until rice is cooked.  Serves 4.

Spiced Beef Pockets

This takes a bit of work but it is worth the effort.  From Food and Drink Spring 2015

DOUGH
3/4 cup plain yogurt (not greek)
1 egg
3 tbsp butter, melted
1/2 tsp salt
1/4 tsp baking soda
1 3/4 cups all purpose flour, plus extra for dusting

FILLING
1 tbsp olive oil
1 cup finely chopped onions
2 tsp finely chopped garlic
500 g ground beef
2 tbsp dried mint
1 tbsp ground cumin
2 tsp ground coriander
1 tsp ground allspice
1/2 tsp cayenne pepper
Salt
1 cup beef or chicken stock
1 tbsp tomato paste
1 tbsp blackcurrant jam
1 tbsp red wine vinegar
1/4 cup chopped fresh parsley
1 cup grated feta cheese
1 egg, lightly beaten

1. Stir yogurt with egg, butter and salt in a large bowl.  Combine baking soda with flour in a small bowl.  Gradually add flour mixture to yogurt mixture, stirring with a wooden spoon until all flour has been added.  Bring together into a ball, kneading gently with hands.
2. Scrape dough on to a lightly floured surface.  Dusting with more flour as needed, knead for 6 to 8 minutes, or until smooth and elastic.  Place dough in a clean bowl.  Cover with plastic wrap and refrigerate for 40 minutes.
3. Heat oil in skillet over medium high heat.  Add onions and garlic.   Saute 2 minutes or until beginning to soften, then add beef, mint, cumin, coriander, allspice and cayenne.  Season with salt and sauté until beef loses pink colour, about 3 to 4 minutes.  Add stock, tomato paste, jam and vinegar.  Bring to boil.  Reduce heat and simmer for 15 minutes or until meat is cooked through and the sauce is thickened.  Remove from heat and cool. Stir in parsley and reserve.
4. Preheat oven to 425F.  Line a baking sheet with parchment paper.
5. Divide dough into 2 portions.  Roll first portion to 1/3 inch thickness.  Cut out as many 6 inch triangles as possible using a sharp knife.  Wrap and reserve dough scraps.  Place a heaping tbsp of feta into the centre of each triangle.  Top with 1/4 cup beef mixture.  Pull corners to centre and crimp together.  Place on prepared baking sheet.  Roll out remaining dough with reserved scraps. Repeat assembly  with remaining cheese and beef mixture and transfer to baking sheet.
6. Brush the top of the pockets with beaten egg.  Bake for 15 minutes or until golden and cooked through.  Remove to a rack to cool.  

Serves 8 as a first course

Adobo Style Pork with Sweet Potato

From Food and Drink Holiday 2014….I like the combination of pork and sweet potato here.  I am also a big fan of one pot meals :)

1 tbsp cornstarch
1/2 tsp salt
Generous grinding black pepper
500 g pork tenderloin cut into bite size pieces
1 tbsp vegetable oil
10 garlic cloves peeled and finely chopped
3 slices ginger
1 1/2 cups water
1/4 cup white vinegar
1/4 cup soy sauce
2 tbsp hoisin sauce
2 bay leaves
1 medium sweet potato, peeled and cut into bite size pieces
3 green pinions, very thinly sliced diagonally

• Place cornstarch, salt and pepper in a  medium bowl.  Add pork and toss to coat.  Heat oil in a large frying pan over medium high heat.  Add pork to oil.  Cook a couple of minutes just until browned all over; it will not be cooked through.  Remove and return to bowl.
• Reduce heat to medium, adding a little more oil to pan, then add garlic and ginger.  Stir, cooking 1 minute.   Add water, vinegar, soy and hoisin sauces, bay leaves and a generous grinding of pepper to pan.  Stir and scrape up brown bits from bottom of pan.  Add sweet potato, cover and simmer until potato is nearly tender, about 10 minutes.
• Return pork to pan.  Simmer gently uncovered, stirring occasionally until pork is cooked and potato is tender, about 2 more minutes (don’t overcook pork or it will toughen).  Discard bay leaves and ginger slices.  Stir in green onions.  Serve over rice.

Serves 4

Hong Kong Meatballs

A different take on meatballs for the family.

1 lb ground beef
1/4 cup fine dry bread crumbs
1/4 tsp salt
Dash pepper
1 tbsp salad oil
2 cups sliced mushrooms
1 pkg onion sup mix
3 cups water
1 cup rice
2 tbsp soya sauce
1 cup sliced celery

Combine beef, bread crumbs, salt and pepper.  Shape into tiny meatballs, about 30.  Brown meatballs in oil.  Pour off fat.  Add remaining ingredients, except celery.  Cover and cook at 20F for 25 minutes.  Add celery and cover.  Cook an additional 15 minutes.  Serves 4.

Sweet and Sour Meatballs

The carnivores in my family love these kinds of recipes, serve with rice or a mashed potato.

1 lb ground beef
3/4 cup diced celery
1/4 cup chopped almonds
1/2 tsp salt
2 tbsp minced onion
2 eggs

Sauce:
1/4 cup sugar
3 tbsp cornstarch
1 cup boiling water
2 chicken bouillon cubes
1/4 cup vinegar
2 tbsp soya sauce
1/2 cup pineapple juice
1/2 cup green pepper, cut in strips
1 cup pineapple chunks

Mix first 6 ingredients.  Make meatballs.  Fry for 20 minutes.  Mix sugar and cornstarch.  Dissolve chicken cubes in 1 cup boiling water.  Stir in cornstarch.  Add vinegar, soya, pineapple juice and chunks.  Cook until smooth.  Pour over meatballs; simmer 15 minutes.  SErve with rice.

Serves 6

Duck Confit and Springtime Hash with Fried Duck Egg

If you cannot find duck you can change this to Chicken.  From Food and Drink Spring 2015.

750 g mini new potatoes, cut into 3/4 inch thick rounds
2 duck legs confit, about 275 g
1 tbsp unsalted butter
Salt to taste
500 g asparagus, tough ends trimmed and cut on the bias into 1 1/2 inch lengths
175 g sugar snap peas ends trimmed, stringed
1 tbsp chopped garlic
1 tsp chopped fresh thyme
2 tbsp chopped parsley
1 tbsp unsalted butter
4 duck eggs
Pepper to taste

1. Place potatoes in a pot of cold salted water over medium high heat.  Bring to a boil and boil for 8 minutes or until tender.  Drain well.  Reserve.
2. Place duck legs, skin side up, in a large frying pan, (ideally cast iron) over medium low heat.  Cook for 12 minutes, turning after fat has begun to render or until duck is warmed through.  Pull meat from bones in largest possible pieces and return skin and any fat to pan.  Cook skin for 10 minutes longer or until browned and crisp.  Remove from pan, chop and reserve, leaving fat in pan.
3. Add butter and potatoes to pan, season with salt, and cook on medium, turning for 8 minutes or until nicely browned.  Remove from pan.
4. Add asparagus and sauté for 2 minutes or until softened.  Add sugar snaps, garlic and thyme and sauté 1 minute longer or until vegetables are tender crisp.  Return potatoes to pan along with duck meat and stir to rewarm and combine.  Add 1 tbsp parsley and season with salt.
5. While hash is warming, heat a large nonstick frying pan on medium low heat.  Add butter, and as soon as it has melted crack eggs into 4 separate corners, cover pan with a lid and cook for 3 minutes or until white is set but yolk is still runny.  Season with salt and pepper and serve onto of hash and chopped crisp skin.  Sprinkle with remaining 1 tbsp parsley.

Makes 4 servings.

Classic Butter Tarts with Flaky Salt

The pastry here is not rich, but it works because it doesn’t overpower the filling - which is excellent.  I used a mix of hazelnuts and pecans and skipped the raisins.  Adapted from Food and Drink Spring 2015.

PASTRY
2 1/4 cups all purpose flour
2 tsp granulated sugar
1/2 tsp salt
1/2 cup cold unsalted butter
2 tsp white vinegar
6 tbsp cold water

FILLING
3/4 cup coconut sugar or brown sugar
1/2 cup maple syrup
2 large eggs
2 tbsp unsalted butter, melted
1 tsp pure vanilla extract
1 tsp white vinegar
1/4 tsp salt
1/4 cup raisins
1/4 cup chopped pecans
2 tsp flaky salt such as Maldon

1. Stir flour with sugar and salt in a large bowl.  Grate in butter with a box grater.  Rub in butter using fingertips until the mixture resembles coarse meal.  Stir vinegar into water.  Drizzle water mixture into flour and mix together with a fork.  Gather dough into a ball.  Turn out onto counter and knead for 1 to 2 minutes, or until dough holds together.
2. Press dough into a disc on a lightly floured surface.  Divide in half.  Wrap one half with plastic wrap and reserve at room temperature.  Roll out remaining dough into between 1/3 and 1/4 inch thickness.  Cut out six 3.5 inch rounds, rerolling dough as necessary.  Grease a 12 cup muffin tin.  Fit pastry rounds into muffin tins.  If the pastry cracks, press back together and use scraps to patch any holes.  Repeat with remaining dough.  Freeze tray for 30 minutes.
3. Combine coconut sugar, maple syrup, eggs, butter, vanilla, vinegar and salt in a large bowl  Stir vigorously with a wooden spoon until combined.  
4. Arrange rack in lower third of oven.  Preheat oven to 400F.  Drop raisins and nuts into the base of each tart shell.  Stir liquid mixture and our in each tart, filling to 1/4 inch from the top.
5. Bake for 18 to 20 minutes or until filling is puffed up and pastry is golden.  Remove from oven and sprinkle each butter tart with a pinch of flaky slat.  Let butter tarts rest in muffin tin for 10 minutes.  Run a sharp knife along the inside of each cup to loosen tarts, then allow to cool in pan for 30 more minutes.

Makes 12 tarts.

Crispy Chicken with Zucchini Saute

This is a really nice crispy coating.  The original recipe call for Halibut but I changed it to chicken.

1/2 cup all purpose flour
2 tsp chili powder
1/2 tsp salt
1 egg
1/4 cup milk
1 tbsp Dijon mustard
1 cup panko
4 skinless chicken breasts, cut in half
3 tbsp canola oil
2 small zucchini, cut on the bias into ovals
1 cup grape tomatoes halved
1 tsp chopped garlic
Salt and freshly ground black pepper
2 tbsp chopped Italian parsley

1. Preheat oven to 400F.
2. Make a dredging station for the chicken: combine flour, chili powder and salt in a shallow bowl.  Beat egg with milk and Dijon in another bowl, and place panko in the third bowl.
3. Dredge chicken first in flour, then in egg mixture and then in panko to coat.
4. Heat 2 tbsp canola oil in a large frying pan on medium high heat.  Add chicken and fry, turning for 2 to 3 minutes or until crumbs are golden.  Transfer to a baking sheet and bake for 7 minutes or until chicken is cooked through.
5. Wipe out pan and add remaining 1 tbsp canola oil and heat on medium high heat.  Add zucchini and fry for 1 minute or until just beginning to soften.  Add tomatoes and garlic; fry 1 minute longer or until they have begun to release juice.  Season with salt and pepper and sprinkle with parsley.
6. Serve chicken over zucchini mixture

Spiced Nuts

This recipe can be made several months ahead and stored in the freezer and will keep well for a week in an air tight container in the refrigerator.  The recipe is not too spicy…you could always add a little hot sauce if you felt the need to add some heat.  From Food and Drink Holiday 2000.

2 tbsp unsalted butter, melted
2 tbsp Worcestershire sauce
2 tbsp granulated sugar
2 tsp chili powder
1 tsp salt
1/2 tsp dried leaf oregano
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 cup each pecan halves, macadamia nuts, blanched almonds and cashews about 500 g (mix in whatever your favourites are)

1. Preheat oven to 350F.  In a large bowl, stir butter with Worchestershire, sugar and spices until mixed.  Add nuts and mix well until evenly coated with spice mixture.
2. Turn onto a baking sheet, spread to form a single layer.  Bake in oven 8 to 10 minutes stirring 3 to 4 times during baking.  Turn into a bowl, taste and adjust seasoning.  

Buffalo Chicken Wings

Who doesn't love chicken wings!  I am personally not a fan of Blue Cheese in the dip however, so I substituted it with Feta.

1 egg
1/2 cup canola oil
1 cup cider vinegar
1 tsp salt
1/2 tsp pepper
Cayenne pepper, to taste
1/2 tsp garlic powder
1/2 tsp celery salt
2 pounds chicken wings

BLUE CHEESE DUNKING SAUCE
1 cup mayonnaise
1/2 cup sour cream
1 green onion, chopped
1 garlic clove, pushed through a press
1 tbsp lemon juice
1/4 cup crumbled blue cheese

1. MARINADE: Heat oven to 450F.  Beat egg in a medium bowl.  Add oil and beat until combined.  Add vinegar, salt, pepper, cayenne, garlic powder, and celery salt; stir until well combined.
2. Cut chicken wings in half at joint; remove wing tips and discard.  Dip chicken pieces into marinade and arrange on a large baking pan.
3. Bake 20 minutes, turning and brushing with marinade several times, until wings are crisp.  Remove from oven; drain and arrange on a warm platter.  Serve with Blue Cheese Dunking Sauce.
4. FOR DUNKING SAUCE: Combine all ingredients.  Mix well.

Capellini with Olives and Crispy Crumbs

A simple pasta dish with great flavour.  Using a good quality bread is important for this meal.  I have used the Sun-Dried Tomato Bread with Shallots and Herbs in this recipe but you could substitute for another favourite.  From Food and Drink Winter 2012.

CRISPY CRUMBS
3 cups very coarse fresh bread crumbs from Sun-Dried Tomato Bread with Shallots and Herbs
1 1/4 cups freshly grated Parmesan cheese
1 tsp finely minced fresh thyme or rosemary leaves
1/4 tsp salt
1/4 tsp pepper
3 tbsp extra virgin olive oil

PASTA
1/2 cup extra virgin olive oil
2 large garlic cloves, minced
500 g capellini or capelli d'angelo or spaghettini pasta
1/2 cup pitted olives such as Kalamata, slivered
1/2 cup shopped fresh herbs such as basil or parsley, divided
1/2 cup chicken stock or water, hot
3/4 cup freshly grated Parmesan cheese, divided

1. Preheat oven to 350F.
2. Line a baking tray with parchment.  Stir crumbs with cheese, thyme, salt and pepper.  Drizzle with olive oil; using hands, work oil into crumbs until all are moistened.  Spread on parchment paper.
3. Bake on middle rack for 10 minutes.  Stir, slightly breaking up any fragrant clumps that have formed.  Continue baking 5 minutes; stir.  Bake another 3 to 5 minutes or until browned.  Cool in pan.  (if making ahead, cool and refrigerate in a plastic bag.  Or freeze.  To recrisp, spread out in a doughnut shape on a large plate, microwave uncovered for 30 to 60 seconds or until hot.)
4. Bring a large pasta pot half-filled with lightly salted water to a boil.  Meanwhile, pour oil into large frying pan over low heat; add garlic.  Let slowly infuse while boiling pasta.
5. Cook pasta according to package directions until al dente, usually from 2 to 4 minutes, then drain.  Stir olives into oil mixture then add pasta.  Toss until pasta is coated.  Sprinkle with herbs; pour in hot chicken stock.  Toss well.
6. Serve in warmed serving bowls sprinkled with some Parmesan and numerous crispy crumbs; pass remaining Parmesan, crispy crumbs and a shaker of hot chili flakes.

Barbecued Spareribs

A great rib recipe, easy and delicious!

1 rack of ribs
1 tsp salt
1 cup vinegar
2 cups brown sugar
2 tsp ginger
2 tsp soya sauce
1 cup ketchup
2 cups water
2 tsp cornstarch

Cook ribs in oven for 1 1/2 hours at 350F.  Bring sauce ingredients to a boil; simmer for 7 mintues.  Pour fat off ribs; add sauce.  Cook for 1 more hour.

Salted Caramel Apple Pie with Ice Cream

A different take on the regular apple pie.

CRUST
2 cups all purpose flour
1 tsp salt
3/4 cup shortening, cold, cut into 1/2" cubes
4 - 8 tbsp ice cold water

FILLING
2 tbsp butter
8 apples, peeled,cored, cut into 1/2" cubes
1 tbsp butter
2 tbsp all purpose flour
1 can Dulce de Leche Caramel flavoured sauce (300ml)
1 tsp cinnamon
1 1/2 tsp sea salt

TOPPING
1 egg, beaten
1/4 cup turbinado sugar
1/2 tsp sea salt

1. CRUST:  Blend flour and salt in a large bowl.  Work shortening into mixture using a pastry blender or two knives, until mixture resembles coarse crumbs with some pea sized pieces.  Sprinkle half the water over mixture, distributing moisture evenly into flour.  Add water by the tbsp until dough holds together when pressed.  Shape in two, one ball slightly larger than the other.  Flatten balls into 1/2" thick round disks.  Chill, 30 minutes or up to 2 days.
2. FILLING:  Cook butter and apples in a large deep skillet for 10 minutes.  Cool.
3. Melt butter in a saucepan.  Add flour and cook over low heat for 1 minute, stirring frequently.  Add caramel flavoured sauce, cinnamon and salt.  Cook for 3 minutes.  Combine appleas and sauce in a medium bowl.
4. Preheat oven to 375F.  Roll larger ball of dough on a lightly floured work surface into a circle 2" wider than pie plate.  Roll out remaining dough and set aside.
5. Fill with apple mixture and top with remaining pastry.  Brush edges with egg and press to seal.  Flute edge.  Cut slits on top of pastry.  Brush top of pie with egg, sprinkle with sugar and salt.  Bake in preheated oven, 55-60 minutes or until apples are tender and crust is golden brown.  Cool on wire cooling rack.  Serve with your favourite ice cream.

Potato Salad with Avocado and Arugula

A wonderful different potato salad.  I love the avocado in it and the Arugula gives it some bite.  You can peel the potatoes but I prefer the skin on.  From Food and Drink 2011

3 lbs (1.5 kg) small new potatoes
3/4 cup light sour cream
3/4 cup light mayonnaise
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup finely diced red onion or thinly sliced green onions or snipped chives
1 large or 2 small ripe avocados
3 to 4 cups baby arugula, coarsely chopped
Grape tomatoes

1. Generously cover potatoes with cold water in a large saucepan.  Bring to a boil over high heat.  Reduce heat to maintain a gentle boil; cook covered for 20 to 25 minutes or until just tender when pierced with a  skewer.  Drain; cool until able to handle.
2. Meanwhile, in a large mixing bowl, stir sour cream with mayonnaise, salt and pepper.  Stir in red onion.
3. Cut warm potatoes into bite size chunks; add to dressing as cut.  Using a large spoon or spatula, gently mix potatoes by lifting up from bottom of bowl and turning over.  To aid in rapid cooling, make a well in salad centre if in a bowl or spread out in a large metal pan.  Cover with plastic wrap; refrigerate several hours or up to a day until cold.
4. When ready to serve, dice avocados.  Stir potato salad gently; fold in avocado until just mixed.  Fold in arugula.  Garnish with additional red onion or halved grape tomatoes.

Vegetable Crudite with Tarragon Mustard Dip

Choose the best vegetable you can get and try to vary the colour.  You can also use this dip for shrimp and chicken.  From Food and Drink 2011

1/2 cup sour cream
1/2 cup mayonnaise
1 tsp lemon zest
1 tbsp lemon juice
2 tbsp grainy Dijon mustard
1/4 tsp each salt and freshly cracked pepper
1 tbsp finely chopped tarragon

Vegetables can include: radishes (trimmed and halved) blanched snap peas, sweet bell pepper strips, small carrots and asparagus spears

1. In a bowl, combine sour cream, mayonnaise, lemon zest and juice, mustard, salt, pepper and tarragon.  Cover and refrigerate for 1 hour and up to 2 days.
2. To serve, spoon a scant 1/4 cup into a small stemless Martini glass.  Stand glass on a plate and arrange fresh vegetables around plate.