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    139 Recipes

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    This is an interesting recipe from Gourmet magazine October 1989. I have not tried it yet. I am posting interesting recipes from my back issues of Gourmet as I simply cannot keep them any more.

    Recipe #292383

    From Gourmet magazine's November 1990 issue.

    Recipe #290985

    Recipe #290982

    This recipe comes from Gourmet magazine's November 1990 issue. I have not tried this yet but it sounds pretty darned good.

    Recipe #290885

    This recipe is from Gourmet magazine January 1990's "Finger Food Super Bowl Sunday Buffet" menu. I have not tried this yet, but I have lost a 10 year battle to keep all of my Gourmet back issues. I am posting the interesting recipes on Zaar.

    Recipe #290428

    This recipe is from Gourmet magazine, March 1989's feature article on the Carribean Island of Nevis. These little fritters were featured on the menu of the Golden Rock Estate, an historic sugar mill turned into a 'lux' resort. These are excellent with cocktails. You can make them an hour or so ahead and then reheat for service. I serve them with a mayonnaise/hot sauce dip on the side.

    Recipe #290421

    A yogurt ice cream from Gourmet Magazine, April 1990. The prep time is long because you have to allow the simple syrup to cool.

    Recipe #290329

    From Canada's Niagara wine region; a perfect summer combination of fresh peaches and a crisp and sweet Ontario Gewurztraminer. You need an ice cream maker to prepare this beautiful summer dessert. You could substitute frozen peaches for fresh, but it is just NOT the same. This sorbet keeps for 1 week in the freezer so you can make it several days ahead for your al fresco summer dinner party.

    Recipe #289775

    This is another recipe from Graham Kerr's '60's cooking show "The Galloping Gourmet" . This makes an elegant dinner party dish. It has a make ahead component to cut down on last minute fuss in the kitchen.

    Recipe #289729

    This is an elegant dinner party dish made simple easy with the use of your slow cooker.

    Recipe #289681

    This is a little bit of messing around but I think that you will be pleased with the results. Start with an ordinary pineapple, poach it and then roast it and you end up with an amazingly intense pineapple taste. This requires some advance preparation and must be started the day before you plan to serve it. This recipe comes from Rozanne Gold's Recipes 123. Ms. Gold suggests using pineapple wedges but I have made this using both fresh pineapple rings or fresh pineapple chunks. You will need to reduce the poaching time a bit if you are using the smaller chunks. I think that the smaller pineapple chunks or rings make a more elegant presentation rather than the wedges but it's up to you.

    Recipe #265456

    This recipe was published in Lucy Waverman's cooking column in the Globe and Mail some time ago. You have to like Scotch to like this recipe. Use a mellow single malt, not a bold peaty one. Combination of vanilla, scotch and black pepper imparts a caramel like flavour. This is as fast a desert as you can make.

    Recipe #263906

    This pasta sauce hails from the funky Kingston, Ontario restaurant- Chez Piggy. This is a big, bold, grownup taste - emphasizing olives, anchovies and capers over tomatoes with a sweet back note from raisins. Not for the faint of heart. Give it a try.

    Recipe #263636

    When I was a kid I was inspired by Graham Kerr; The Galloping Gourmet. Long before the existence of the Cooking Channel, New Zealander Kerr was hosting a half hour cooking show from a tiny television studio in Ottawa, Ontario, Canada. I was transfixed. Kerr taught a nation how to clarify butter, use the infamous 'spurtle' and generally put a little flair into our meat and potatoes lifestyle. I owe him a lot. I have collected as many of his TV cookbooks as I have been able to get my hands on. This recipe for jazzed up cabbage certainly is not low cal. But it is an excellent addition to a special Sunday roast. From the Galloping Gourment TV cookbook Vol. 4. with minor modifications...

    Recipe #253401

    My oven has been out of order for some time now as I await the arrival of some special order part. I had a craving for carrot cake and tried out this novel way of 'baking' one. The recipe is an adaptation from Beth Hensperger's "Not Your Mother's Slow Cooker Cookbook". You can use a small spring form pan that fits inside your large slow cooker. I did not have one so I used the no stick insert from my rice cooker as an improvised cake pan.

    Recipe #244473

    This is a recipe with lots of taste and very little fuss. From the food and wine paring cookbook "A Matter of Taste" by Lucy Waverman and James Chatto. Use premium quality ice cream for the best results.

    Recipe #244456

    You would never guess that this recipe uses canned beans. Don't skip the chorizo as it adds a lovely bottom note to the flavour of the dish. Muy facil!

    Recipe #244449

    This is a lovely summertime soup that makes a perfect starter to an elegant dinner party. Make it the night before to allow the flavours to develop. The secret to cold soups is not to serve them ice cold. Remove the soup from the fridge about 20 minutes before serving and re-adjust the seasonings if necessary.

    Recipe #244437

    This is a recipe by Karen Barnaby, one of my favourite Canadian Chefs. Karen is the Executive Chef at the Fish House in Vancouver's Stanley Park. I admire Ms. Barnaby's easy style and her flavour combinations. This recipe is simple to make but packs a big WOW. Serve it as part of a Thai or Indian dinner, or as a simple side for grilled chicken, shrimp or fish.

    Recipe #244427

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