Tuesday, January 19, 2010

Green Bean & Mushroom Meadly

1/2 pound fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
1/4 cup butter
1 onion, sliced
1/2 pound fresh mushrooms, sliced
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Winter Fever!!!Free Soup!!!

January 23 to February 5 only!!!!Spend $75 or more at GEO and receive one of our new HAPPY PLANET SOUPS that come in 6 exciting flavours FREE (valued at $6.38)
Berkley Butternut Squash: Brazilian Black Bean,: Louisiana Corn Chowder: Moroccan Chick Pea, : South Indian Split Pea,: Tuscan Tomato

Monday, January 18, 2010

Haiti Earthquake Fundraiser - Sat Jan 23 @ 4pm, Wynchwood Barns

On Saturday January 23, 2010, the Toronto International Drumming Festival invites you to a fundraiser to help the victims of the Haitian Earthquake. The event will feature performances by Muhtadi and the World Drummers, Njacko Backo and the Toumkak Drummers, Patience Npunlwana, Spoken Word, Jacques Yams, and other artists to be announced. There will be food by Ali, so come hungry!

We will be fortunate to have a representative of Dr. Eric Pierre, the High Commissioner of Haiti, present at the event.

For more information please contact Muhtadi at 416.997.3786 or Njacko Backo at 416.836.8951

Where: Artscape Wynchwood Barns, Barn 2/The Covered Street, 601 Christie St.
When: 4pm to 8pm on January 23, 2010
Door: Pay What You Can

Map: http://maps.google.ca/maps/ms?hl=en&ie=UTF8&msa=0&msid=103504369285256632619.000463ae727d781146556&source=embed&ll=43.748033,-79.39682&spn=0.125494,0.277405&z=12

Please help spread the word! Thank you to Artscape for the generous donation of the space.

Sunday, January 10, 2010

Scarlet Poached Pears

serves 6

2 cups Orange Muscat such as Essencia (from a 750-ml bottle)
1 medium red beet (1/4 pound), peeled and sliced
1 tablespoon sugar
2 teaspoons fresh Lemon juice
1 (2-inch) cinnamon stick
2 Turkish bay leaves or 1 California
3 small firm-ripe pears, peeled, halved lengthwise, and cored

Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.

Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.

Poached pears can be made 1 day ahead and chilled. Bring to room temperature before serving.

Sunday, January 3, 2010

Spinach Risotto


1 bunch washed and chopped Spinach.
3 cups of Vegetable Broth.
1 cup of water.
1 cup of Onion, finely chopped.
2 tablespoons of Olive Oil.
1 cup of Long Grain Rice.
1/3 cup of dry white wine .
1 teaspoon of Pernod (anise flavoured liquor, optional).
Salt and black pepper, to taste.
½ cup of freshly-grated Parmesan cheese.
Preparation Instructions:
Cook the spinach according to the instructions on its packaging and drain well.
Allow the spinach to cool completely and squeeze dry.
In a saucepan, bring the chicken broth and water to a simmer and keep at a bare simmer.
In a large saucepan, cook the onion in the olive oil over moderately low heat, stirring, until softened.
Add the rice, stirring until each grain is coated with oil.
Add the dry white and cook, covered, over moderately high heat, stirring, until the wine has been absorbed.
Add about ¾ cup of simmering broth and cook over moderately high heat, stirring constantly, until the broth is absorbed. Continue adding broth, about ¾ cup of at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. Reduce the heat to moderate if needed to keep the risotto at a strong simmer. Keep adding broth until the rice is tender and creamy looking but still al dente (about 18 minutes).
Stir the spinach and Pernod into the rice and add salt and pepper to taste.
Remove the pan from heat and stir in half of the grated Parmesan.
Serve risotto with the remaining Parmesan.