• muskox tourtiere

    From JIM WELLER@1:135/392 to DAVE DRUM on Sunday, February 27, 2022 22:34:00
    Quoting Dave Drum to Jim Weller <=-

    Title: Muskox Tourtiere
    RECIPE FROM: https://kidfoodnation.ytv.com

    I initially thought this was fake but a little research proved me
    wrong;

    "Young Apex chef hits the big time with char recipe"

    by Michele LeTourneau, Nunatsiaq News, October 24, 2018

    River McCluskey came home to Apex, after being celebrated in Ottawa,
    with a crisp white apron, a white chef's jacket, and a culinary
    tradition in the finest restaurants - a high white chef's hat.

    River McCluskey, 9, was one of 26 youth aged 7 to 12 who won in the
    Kid Food Nation recipe contest at the Fairmont Chateau Laurier in
    Ottawa, courtesy of the Boys and Girls Clubs of Canada, and the
    federal government, which sponsors the program. The chefs were from
    partner President's Choice Children's Charity, Another partner,
    Corus Entertainment, created the Kid Food Nation website.

    (Small world: the reporter Michele is Ray's ex-wife and so was, for
    a time, Neekha's step-mom. Neekha and Michele's daughter are still
    good friends.)



    Cheers

    Jim


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  • From Dave Drum@1:3634/12 to JIM WELLER on Monday, February 28, 2022 06:36:00
    JIM WELLER wrote to DAVE DRUM <=-

    Title: Muskox Tourtiere
    RECIPE FROM: https://kidfoodnation.ytv.com

    I initially thought this was fake but a little research proved me
    wrong;

    "Young Apex chef hits the big time with char recipe"

    by Michele LeTourneau, Nunatsiaq News, October 24, 2018

    River McCluskey came home to Apex, after being celebrated in Ottawa,
    with a crisp white apron, a white chef's jacket, and a culinary
    tradition in the finest restaurants - a high white chef's hat.

    River McCluskey, 9, was one of 26 youth aged 7 to 12 who won in the
    Kid Food Nation recipe contest at the Fairmont Chateau Laurier in
    Ottawa, courtesy of the Boys and Girls Clubs of Canada, and the
    federal government, which sponsors the program. The chefs were from partner President's Choice Children's Charity, Another partner,
    Corus Entertainment, created the Kid Food Nation website.

    (Small world: the reporter Michele is Ray's ex-wife and so was, for
    a time, Neekha's step-mom. Neekha and Michele's daughter are still
    good friends.)

    Sounds like he'd do well on TVFN's "Top Chef Jr."

    https://www.imdb.com/title/tt7497272/

    Keep in mind the kids who wrote/made this recipe are pre-teens. I'm
    impressed.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gnocchi w/Brussels Sprout & Spinach Pesto & Parmesan Frico
    Categories: Pasta, Cheese, Greens, Herbs, Potatoes
    Yield: 4 servings

    MMMMM---------------------------FRICO--------------------------------
    1/2 c Grated Parmesan

    MMMMM---------------------------PESTO--------------------------------
    1 tb Olive oil
    1 c Brussels sprouts; halved
    - longway
    1 c Fresh spinach
    1/2 c Grated Parmesan
    1/3 c Pine nuts
    1 lg clove garlic; coarse chopped
    3/4 c EVOO
    Dalt

    MMMMM--------------------------GNOCCHI-------------------------------
    2 lb Starchy potatoes; peeled,
    - cut in half
    1 lg Egg; lightly beaten
    1 1/4 c A-P flour; more for kneading
    - and rolling
    2 ts Kosher salt

    FOR THE FRICO, set the oven @ 325ºF/165ºC.

    Line a baking sheet with parchment paper. Mound the
    cheese into 8 piles, spacing them evenly apart. Spread
    each pile into a thin, flat 3" circle. Bake until the
    frico are golden brown, 8 to 10 minutes. Let cool on the
    baking sheet until crisp, about 10 minutes.


    FOR THE PESTO, in a large skillet, heat the olive oil
    over high until almost smoking. Add the Brussels
    sprouts, cut-side down. Cook until browned, about 3
    minutes. Transfer to a food processor. Let cool
    slightly, about 5 minutes.

    Add the spinach, cheese, pine nuts, and garlic to the
    processor bowl. Pulse until finely chopped, about 5
    pulses. With the machine running, gradually add the
    EVOO, stopping to scrape down the sides of the bowl as
    needed. Season the pesto with salt.

    FOR THE GNOCCHI, in a large saucepan, cover the potatoes
    with cold water. Bring to a boil. Reduce heat to medium.
    Cook the potatoes until tender when pierced with a
    knife, about 25 minutes. Drain the potatoes and, using a
    potato ricer or masher, finely mash. Spread out the
    potatoes on a baking sheet. Let stand until cool enough
    to handle, about 10 minutes.

    On a work surface, spread the potatoes into a large,
    flat mound. Drizzle the potatoes with the beaten egg.
    Sprinkle with 1 1/4 cups flour and the salt. Using a
    bench scraper, scrape and fold the potatoes until a
    slightly crumbly dough forms; sprinkle the potatoes with
    more flour if the dough gets too sticky. Knead the dough
    into a ball, then, using the bench scraper, cut into 8
    pieces. On a lightly floured surface, roll each piece
    into a 3/4" wide, 15" long rope. Using the bench
    scraper, cut each rope into 3/4" pieces; dust the work
    surface with flour as needed to prevent sticking.

    Roll each piece gently over the tines of a fork to
    create ridges. Transfer the gnocchi to a lightly floured
    baking sheet.

    Bring a large pot of water to a boil. Salt the water
    and, working in batches, cook the gnocchi until they
    float to the surface and are cooked through, 2 to 3
    minutes per batch. Reserve 1/2 cup of the cooking water.

    Drain the gnocchi.

    In a large bowl, toss the gnocchi with the pesto; add a
    little of the cooking water if they’re too dry. Divide
    the gnocchi among 4 bowls. Top each bowl with 2 frico.

    By Nikki Bidun and Olivia Acosta

    RECIPE FROM: https://www.rachaelraymag.com

    Uncle Dirty Dave's Archives

    MMMMM







    ... Rachael Ray is bubblier than a human-sized Alka Seltzer.
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  • From JIM WELLER@1:135/392 to DAVE DRUM on Monday, February 28, 2022 22:43:00
    Quoting Dave Drum to Jim Weller <=-

    "Young Apex chef hits the big time with char recipe"

    Sounds like he'd do well on TVFN's "Top Chef Jr."

    Another winner was from Yellowknife:

    https://tinyurl.com/YK-kid-chef

    No sugar or ketchup in this one either.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sloppy Mikes
    Categories: Sandwiches, Groundmeat, Beef, Corn, Chilies
    Yield: 4 Servings

    1 tb Vegetable oil
    1 Onion, finely chopped
    1 lb Ground beef
    1 Clove garlic
    1 ts Ground chili powder
    1 ts Cumin
    1 c Tomato sauce
    1 c Chili sauce
    10 oz Thawed frozen corn kernels
    1/2 c Water
    Salt and pepper
    4 Toasted hamburger buns
    English muffins or egg
    Bread

    Heat vegetable oil in a large skillet. Add onion and saute for 5
    minutes or until somewhat tender. Add beef and garlic continue to
    saute 10 minutes until beef is cooked. Stir in ground chili and
    cumin, tomato and chili sauces, corn, water and simmer uncovered for
    10 minutes. Season with salt and pepper. Spoon over bread of choice.

    Variation for adults: Toast bread, top with thin slices of Swiss,
    Monterey Jack or Cheddar cheese and melt slightly in toaster oven.

    After hamburger mix is done, separate mixture between two skillets. To
    adults portion add chopped green chilies or minced fresh jalapeno
    peppers.

    Can top with sour cream and slivers of red bell pepper.

    Recipe By: COOKING MONDAY TO FRIDAY SHOW
    From: Shermeyer-Gail

    MMMMM


    Cheers

    Jim

    ... Kids don't really believe little elves in trees make crackers.

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  • From Dave Drum@1:18/200 to JIM WELLER on Wednesday, March 02, 2022 08:49:04
    JIM WELLER wrote to DAVE DRUM <=-

    Quoting Dave Drum to Jim Weller <=-

    "Young Apex chef hits the big time with char recipe"

    Sounds like he'd do well on TVFN's "Top Chef Jr."

    Another winner was from Yellowknife:

    https://tinyurl.com/YK-kid-chef

    That's the Canadian copycat version - sort of.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: St. Norbert Parish Bannock
    Categories: Five, Breads
    Yield: 4 servings

    4 1/2 c Flour (extra 1/2 c. if
    - needed)
    2 ts Baking powder
    1 ts Salt
    2 c Tepid water
    1 c Melted lard

    Place flour, baking powder and salt in a large bowl,
    mix. Make a hollow in the center of the flour mixture.
    Pour in the water and the melted lard. Mix with a fork
    until flour is mixed in. Do not mix too much. Knead on a
    floured surface until smooth. As fat cools the dough
    becomes somewhat waxy. Extra flour can be used when
    kneading. Divide the dough into 4 portions. Roll each
    to 1/4" thickness, even the edges and place on a cookie
    sheet. Prick all over with a fork.

    Bake @ 375┬░F/190┬░C until golden brown about 25-30
    minutes.

    Place bannock on its edge to cool and cover with a tea
    towel. This makes a comparatively soft bannock. If
    harder bannock is desired, roll very thin and bake in a
    slower oven.

    Raisins or blueberries may be added.

    by Linda St. Cyr

    RECIPE FROM: http://stnorbertmetiscouncil.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Spaghetti can be eaten most successfully by inhaling it like a vacuum.
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