Winnipeg Free Press Newspaper Archives Apr 22 2015, Page 37

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Winnipeg Free Press (Newspaper) - April 22, 2015, Winnipeg, Manitoba C M Y K PAGE D5 winnipegfreepress. com FOOD WINNIPEG FREE PRESS, WEDNESDAY, APRIL 22, 2015 D 5 Directions In a large salad bowl; add arugula, celery, cucumber, scallions, parsley and walnuts. Mix together well. Arrange chicken cubes over salad. Scatter with cheese. Add grapes. Season with salt and pepper to taste. In a small jar with lid; shake together olive oil, vinegar and mustard. Drizzle over salad and serve. Serves 4 Metric Ingredients Imperial 125g arugula leaves 1/ 4 lb 2 celery stalks, trimmed & sliced 2 1/ 2 cucumber, sliced 1/ 2 2 scallions, trimmed & sliced 2 30 ml fresh parsley, chopped 2 tbsp 25g walnut pieces 1 oz 225g chicken, cooked, boneless, skinless & diced 1/ 2 lb 115g blue cheese, cubed 4 oz 125 ml seedless red grapes, cut in half 1/ 2 cup - salt & pepper to taste - 30 ml olive oil 2 tbsp 15 ml sherry vinegar 1 tbsp 5 ml dijon mustard 1 tsp CHICKEN AND ARUGULA SALAD Potato Chip Baked Spoon the macaroni and cheese into individual gratin dishes or a large casserole dish. Crush a bag of potato chips, then sprinkle them over the mac and cheese. Bake at 350 F for 20 minutes, or until golden and bubbly. For added punch, use flavoured potato chips, such as salt and vinegar, ranch or barbecue. Midwestern In a large skillet over medium- high heat, sauté 1 diced yellow onion, 1 diced red bell pepper and 250 ml ( 1 cup) chopped ham in 15 ml ( 1 tbsp) vegetable oil until the onion is translucent. Add 10 ml ( 2 tsp) smoked paprika and 30 ml ( 2 tbsp) chopped jarred jalapenos. Stir into the macaroni and cheese, then serve. Green Goddess Cut 1 bunch of asparagus into 2.5- cm ( 1- inch) pieces. Cook in a skillet over medium- high in 15 ml ( 1 tbsp) butter until just tender. Add to the macaroni and cheese along with 60 ml ( ¼ cup) each chopped fresh chives, tarragon and basil, the zest of 1 lemon, and an additional 15 ml ( 1 tbsp) of Dijon mustard. Mix well, then serve. — The Associated Press Mac Continued from D 1 MATTHEW MEAD / THE ASSOCIATED PRESS From left, potato chip baked macaroni and cheese, Midwestern and Green Goddess. L AST month, Jeanette Johnston of Keewatin, Ont., wrote in looking for a really good recipe for onion rings. I found a very simple recipe for battering anything and everything ( by way of Slate. com by way of the New York Times ), which claims it will change the way you think about deep- frying. ( And, actually, it did, for deep- frying- phobic me.) On the other hand, if you like onion rings but really hate deep- frying, Stephanie Behl sent in a healthy oven- baked option, which she found at a cooking blog called The One Ingredient Chef. This week, Betty Somers is hoping for a recipe that cracks the secret to the sweetand- sour sauce at the Hi- Ball restaurant on Academy Road. And please continue to send in any spring requests or recipes. If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an email to recipeswap@ freepress. mb. ca, fax it to 204- 697- 7412, or write to Recipe Swap, c/ o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number. RECIPE SWAP ALISON GILLMOR Rings recipe a cure for deep- frying phobia Deep- Fried Onion Rings 2 sweet onions, like Vidalia 1 egg 125 ml ( ½ cup) very, very cold club soda 125 ml ( ½ cup) rice flour 125 ml ( ½ cup) all- purpose flour 250 ml ( 1 cup) neutral oil, like canola Cut off ends of onions, peel, cut into 1- cm ( 1/ 3- inch) rounds, then separate rounds into rings. In medium bowl, whisk together egg and club soda until frothy, then gently mix in the flours. Put the oil in a large heavy pan set over medium- high heat ( oil should be about 2.5 cm or 1 inch deep). When the oil is shimmering ( temperature should be about 180 C or 360 F), dip onion rings into the batter and fry in the oil until golden brown, about 2 minutes. Tester’s notes: As promised, this recipe did change the way I think about deep- frying. The club soda and rice flour yield a batter that is extremely crispy and very light, rather like a Japanese tempura coating. This batter is absolutely neutral in flavour, making it a versatile coating for various ingredients. You can also vary it by adding herbs and spices. Make sure to use really cold club soda and to use batter immediately. As always, use caution when deepfrying. Use a stable, heavy pot or skillet; don’t overfill your pot with oil — leave “ headspace” at the top — and don’t overcrowd with food; watch the temperature ( if oil starts to smoke, carefully remove pot from heat); don’t leave the pot unattended; add food to be fried carefully, to avoid splashing. Oven- Baked Vegan Onion Rings 2 large sweet onions 125 ml ( ½ cup) whole- wheat flour 250 ml ( 1 cup) non- dairy milk 5 ml ( 1 tsp) apple cider vinegar 2 slices whole- wheat bread, for bread crumbs ( or see notes) 250 ml ( 1 cup) finely ground cornmeal 45 ml ( 3 tbsp) ground flaxseed 5 ml ( 1 tsp) garlic powder 2 ml ( ½ tsp) salt Preheat the oven to 220 C ( 425 F). Peel and cut off the ends of the onions. Slice into 1.25- cm ( ½ - inch) thick rounds, then break apart the round into rings. Set aside. In a large bowl, mix flour, non- dairy milk and apple cider vinegar. In a separate bowl or baking tray, toss together whole- wheat bread crumbs ( see below), cornmeal, flaxseed, garlic powder and salt. ( To make quick bread crumbs, toast 2 slices of whole wheat bread until dark but not burned. Then break into chunks and throw in your blender on high until broken down into crumbs.) To batter the rings, dip into the wetmilk mixture, then transfer to the dry bread- crumb mixture and coat evenly, and finally place on baking sheet. It’s best to use different hands for the wet and dry mixtures — you’re not trying to batter your fingers! Bake for about 10- 15 minutes or until the batter is fully crispy but not burned. Allow to cool and enjoy. These onion rings are best served immediately, but they can be stored in sealed containers and reheated in the oven. Tester’s notes: They aren’t like the usual fast- food version, but these baked onion rings offer satisfying crunch and lots of flavour. I used parchment paper on my baking sheet to keep the rings from sticking and baked for about 12 minutes. Stephanie subbed in 125 ml ( ½ cup) store- bought bread crumbs for homemade whole wheat, as well as adding in some seasoning salt, oregano and cayenne for extra zing. A little confession here: I used regular milk. If you go for the vegan option, make sure to use something neutralflavoured. Club soda and rice flour yield a crispy, light batter for deep- fried onion rings. PHOTOS BY PHIL HOSSACK / WINNIPEG FREE PRESS Oven- baked vegan onion rings offer satisfying crunch and lots of flavour. D_ 05_ Apr- 22- 15_ FP_ 01. indd D5 4/ 21/ 15 5: 26: 03 PM

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