Pender Islands’ own Theresa Carle-Sanders has created a new website featuring delicious recipes.
Check out Chile Rellenos Strata with Smoked Paprika Sour Cream
“PLEASE. Do not mistake this for a casserole — you would be very, very wrong. Although loosely based on a secondhand account of an LA Times recipe for a Chile Relleno Casserole from 1990, this little beauty here is to be referred to as a strata. Layers of cheesy, chile goodness baked in the oven…
It started with a loose game plan, and ended in complete, very tasty, success. Perfect for a filling meatless meal (although you could easily incorporate a layer of ground meat — but trust this wife of a MEAT EATER — no one will miss it).
It’s already a new favourite in this kitchen. An easy weeknight meal — the only finicky step is whipping the egg whites — but it only takes a couple of minutes with an electric hand held beater, and ensures the cooked custard is light, not scrambled.”
For the complete recipe and many others, visit her website, Island Vittles. Bon Appetit!
Submitted by Heather Grant:What do you do with those curious curly green garlic scapes you see at the Pender Island Farmer’s Market each July? Whiz them through your food processor with olive oil, fresh parmesan cheese, almonds, and salt & freshly-ground pepper to make an amazing Garlic Scape Pesto. Delicious on hot new potatoes or as a dip. Let it sit for a while after blending to allow the flavours to develop and the garlic to mellow.
Thanks to Lisa on Hooson Road for turning us on to this dish at a recent Pender birthday barbeque!
The Pender Islands Community Hall presents the 2008
Yuletide Gift Faire
Wonderful Crafts, Food and Gifts, Concession and Lunch
One day only, Saturday November 29th, from 10am to 5pm
Free Admission - Donations to the Pender Islands Community Hall always appreciated
We are also collecting donations for the food bank
Jocko’s Tortilla Rollup Appetizer
Note: Quantities are approximate, but makes about 25 slices or enough for about 8 people. A mix of red, green and white tortillas add a festive, Mexican flag coloured touch.
About 3-10″(large) or 5 (small) flour tortillas at room temperature
8 oz. (1 c) cream cheese
2 oz. (1/4 c) sour cream (optional)
1-4 oz. can (about 1/4 c drained) green chile peppers, WELL drained and finely chopped
1/4 c finely chopped black olives (optional)
1/4 c finely chopped green onion
1 c sharp cheddar, colby or monterray jack cheese, shredded
1 clove garlic, pressed (optional)
Mix all ingredients together into a paste. Paste should hold together and not be too soft and definitely not runny.
Spread over each tortilla in a layer not more than 1/4 in thick making sure you get right to the edges.
Gently roll up tortilla starting nearest you, not too tight.
Transfer to a square of plastic wrap and wrap snugly.
Repeat procedure until spread is used up.
Refrigerate for absolute minimum of 2 hours and preferably 8 hours to overnight. Best rolled and chilled the day before.
When thoroughly chilled, unwrap and using a sharp, not serrated, knife cut into 1/2 to 3/4″ thick slices and arrange on a platter either standing up or in a leaning domino arrangement. End slices may be eaten by chef as they will not be perfect enough for the platter.
To serve, provide a small center bowl of salsa and a single spoon. This is finger food, so using spoon, add a little salsa to one side of a slice before popping it in your mouth. Small plates might be useful, but a cocktail napkin would do just as well.
This is such a brilliant solution to a little problem in my kitchen that I thought I’d share it with the rest of you loyal PenderBlog readers and participants (although we could use a few more of them, come on, you know you want to say something, let it out!). What is that great hint you have?
Hint no. 1 The Salt Solution
To keep your wooden cutting board clean and fresh, if necessary scrape first with a large butcher knife or Asian cleaver (be careful!) to get any built up stuff off (you know what I mean), and then routinely, ie. maybe every day or so, wipe it down with a bit of table salt. This will help remove and prevent future buildup of that stuff, maybe sterilize the surface, and season your chopped food all in one step! I also sprinkle some salt on my kitchen cloth at night and roll it up damp and it stays amazingly sweet and fresh. I guess the bacteria don’t like the salt – J.
photo by Jocko
This is a fairly rich dish, so you might want to go easy on the second servings!
Yield: approx. 10-12 servings
10 or so medium Pender or Vancouver Island russett potatoes (off island potatoes may be substituted in a pinch) peeled and cut into 1/8 to 1/4 in thick slices (note: one of those slide mandolin slicers makes the slicing go a lot faster)
1 quart whipping cream, or amount depending on personal preference
1/2 white sweet Walla Walla or large type onion, chopped finely
2 c medium cheddar cheese shredded, plus 3 or 4 slices
3 tbsp flour well mixed in 1/3 c cold water
salt and pepper to taste
In a 3 to 4 quart Pyrex or enameled cast iron casserole dish, layer the sliced potatoes, chopped onion, salt, pepper and shredded cheese alternately with the sliced cheddar “treasures” placed in suprise places within the dish. Pour the whipping cream gently over the top and place on a baking sheet with raised edges to catch any overflow during baking. Bake at 350 F for 1 and a half hours. 1/2 hour into cooking, check and if desired, lift the edges gently with a fork to distribute the liquid. Pour the flour and water mixture evenly over the top for the last 15 minutes of baking. Let cool slightly and serve.
I had the pleasure of trying this dessert and it is good!
John Jones’ Blackcurrant Cheesecake Tart:
You will need a 9 inch layer pan or a flan pan. Lightly grease, to aid in removal of the crust.
Shortbread Crust: Blend half cup of softened butter and quarter cup sugar together with a fork. Add one and a quarter cups all-purpose flour and mix by hand until crumbs are formed. Then mix thoroughly by hand to form a soft dough. Press onto bottom and sides of the pan. Prick bottom crust [ a lot ] with a fork to prevent it rising too much. Bake in a preheated oven at 325 F for 30 minutes until lightly browned. Cool in pan. Remove carefully, or if you think that won’t work, leave in the pan!
Cheesecake Mix: In a small bowl combine 3 tablespoons of “Bird’s” Custard Powder with half a cup of milk and mix until smooth.
Using a saucepan with a heavy bottom [ to prevent sticking later] combine one and a half cups milk and 3 tablespoons sugar and heat to just below the boiling point.
In the meantime , have ready a 250 gram package of Philadelphia Cream Cheese cut up into small cubes. I have tried other varieties and find them not to work as well.
As the milk is approaching the boil, add the custard mix and the cheese and begin stirring like mad as it is boiling until the lumps are gone. Pour into the crust and chill until firm – about 4 hours. Then top with fruit mixture and store in fridge.
Topping : Stew up your favourite fruit with a little water and the appropriate amount of sugar for the fruit and chill OR use a can of pie filling!!
Enjoy this decadent dessert! (submitted by John Jones)
Steve’s Southern Pecan Pie
for one 9-inch pie you will need –
3 eggs, lightly beaten
1 cup sugar
1 cup light corn syrup
3 tbsp butter
1 tsp vanilla
1 cup pecan pieces
10-12 pecan halves
1/3 cup unsweetened coconut
2 tbsp rum or Jack Daniels
1/2 cup semi-sweet chocolate chips
1 unbaked 9-inch pie shell of your choosing.
1) Mix together eggs, sugar, corn syrup, butter, vanilla, pecan pieces, coconut, liquor and chocolate chips.
2) Pour filling into prepared pie shell.
3) Arrange pecan halves around the inside edge.
4) Bake at 400F for 10 min. Reduce heat to 350F. Bake 40 min. longer or until center is firm.
5) Cool to room temperature before cutting.
Tips: Pecan pie is best when served at room temperature or slightly warm.