Chicken Curry

My cooking snobbery prevented me from posting this recipe earlier, and all that means is that I haven't made it as often as it deserves to be made. I am ashamed. And yet glad to have finally gotten over my snobbery and recorded this fine recipe.

2 Tbsps. flour
1 tsp salt
½ tsp cayenne pepper
1 chicken, cut up into 8 pieces
2 Tbsps mild flavoured vegetable oil
1 Tbsp generic curry powder
1 onion, sliced
2 garlic cloves, minced
1 cup chicken broth
⅓ cup raisins OR candied ginger
1½ Tbsps tomato paste
garnish - chopped fresh cilantro
garnish - plain yogurt

1. Cut up your chicken into 8 pieces and remove the skin.
2. In a paper or plastic bag, mix together the flour, salt and cayenne pepper. Add the chicken and shake well to coat.
3. Meanwhile, heat the oil in a large pan over medium-high heat.
4. Dump the chicken and any remaining flour into the pan and cook until browned. Remove from the pan and set aside.
5. Add the onion and garlic to the pan, adding a little more oil if necessary, and cook for 2 minutes.  Add the curry powder and toss to coat then add the broth, raisins, and tomato paste (it doesn't matter if the onion is completely cooked). 
6. Return the chicken to the pan and simmer for 20 minutes or until the chicken is cooked through and the meat thermometre registers 165°F or juices run clear.
7. If necessary, remove the chicken and cook down the sauce to the desired thickness.
8. Garnish with cilantro and a dollop of plain yogurt.
9. Serve over the rice.

Welsh Rabbit (Rarebit)

Also known as Welsh Rarebit. It's a lovely, cheesy, bready meal made with beer. Homer Simpson, eat your heart out!

⅔ cup milk

1½ Tbsp flour

14 oz sharp cheddar

1 tsp English mustard powder

4 oz beer (I haven't explored the difference between using Stout or Ale)

2 egg yolks

a pinch of cayenne

Black pepper, to taste (¼ tsp)
Crusty country-style bread (my fave)

OPTIONAL - 1 thick slice of ham per slice of bread.

1. Start toasting, until golden brown, some thick homemade bread (I used slices of Bread).
2. Meanwhile, in a saucepan, heat the milk until just below boiling and whisk in the flour to make a roux. Whisk until it just starts to brown.
3. Whisk and add the beer slowly. It will bubble up, which actually helps break up the roux. Cook another 3 minutes, whisking, until thick and smooth.
4. Add the cheese, the egg yolk, the mustard and the cayenne. Cook until the cheese melts and everything is well combined, then season with black pepper and set aside to rest a couple of minutes.
5. Turn on the broiler. Arrange the bread onto a cookie sheet. Spread the cheese sauce until it spills over the edges of the toasted bread; this prevents the edges of bread from burning under the broiler, then put in the oven to grill for 20 to 30 seconds or until it's bubbly and starting to brown.

Scalloped Potatoes

4  potatoes (1lb 8oz to 2 lbs), sliced thinly
1 small (4oz) onion, sliced
3  Tbsps (42gr) butter
3  Tbsps flour
1½  cups milk
1  tsp salt
1  dash cayenne pepper
1½  cups (105gr) cheddar cheese, sharp, grated
1  dash paprika

1. Place oven rack in the middle position. Pre-heat oven to 350°F.
2. In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all the cold milk, stirring with a whisk and season with salt and cayenne. Cook at a low temperature until smooth and boiling, stirring occasionally with the whisk. Remove from heat and stir in the cheese.
3. Place a quarter of the sliced potatoes in a lightly greased one quart casserole dish. Layer with half the onion. Top with another quarter of potatoes, then pour in half of cheese sauce as evenly as possible.
4. Repeat with a third layer of potatoes, the rest of the onion, and the final portion of potato, topped with the rest of the cheese sauce.
5. Sprinkle the remaining cheese on top, colour with a dash of paprika.
6. Bake uncovered for about 1 hour or until the potatoes are soft.

Spiced Candied Pecans

These were a serious favourite at the picnic. I had no idea that they possessed such a narcotic effect! Neither dessert nor appetizers, they are great snacks to nibble on throughout the picnic. I think in particular for the Bocce picnic.

1/3 cup sugar

3/4 tsp. cayenne

1/2 tsp. salt

1/2 tsp. coriander

1/4 tsp. cinnamon

1/8 tsp. allspice

1 egg white

2 tsp. vegetable oil
2 cups shelled pecans

1. Pre-heat oven to 300F.
2. In a bowl, sugar, cayenne, salt, coriander, cinnamon, and allspice. Whisk in egg white and vegetable oil. Stir in pecan halves.
3. Spread nuts in a single layer in an oiled non-stick 10- by 15-inch baking pan. Bake in a regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
4. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks