food

http://www.foodtv.ca/reference/nutrition/nutrition.aspx?nwsltrfood20070417ref=D2

Turkey and Mango Sandwiches

Yield: 6

Sometimes we forget about the turkey option so here's a great sandwich to use turkey scaloppini.

Ingredients:

Cream Cheese Spread

• 1/2 cup cream cheese, softened (125 ml)
• 1 tbsp chopped mixed herbs (rosemary, tarragon and chive) (15 ml)
• 1/2 tsp lemon zest (2 ml)
• 1/2 tsp fresh lemon juice (2 ml)
• salt, to taste
• hot sauce, to taste (2 ml)

Breaded Turkey

• 4 x 4 oz turkey scaloppine (four 112 g)
• 2 x eggs
• 1/4 cup milk (60 ml)
• 3/4 cup all-purpose flour (175 ml)
• 1 1/2 cups breadcrumbs (375 ml)
• 3 tbsp butter (45 ml)
• 3 tbsp vegetable oil (45 ml)
• coarse salt and freshly cracked black pepper, to taste

Assembly

• 1 x mango, peeled and sliced thin
• 4 x small Calabrese buns
• 1/2 bunch arugula, leaves picked and cleaned

Directions:

Cream Cheese Spread

1. Combine the cream cheese, herbs, lemon zest, lemon juice, salt and hot sauce together in a small bowl with a wooden spoon. Set aside in the refrigerator.

Breaded Turkey

1. Whisk the eggs and milk together in a medium shallow pan. Arrange the flour and breadcrumbs each in separate shallow pans. Season the turkey with salt and pepper. Have a plate ready to transfer the breaded turkey scaloppine. Dredge turkey in the flour. Shake off any excess flour. Then dip turkey in to the egg mixture. Finally dip turkey into the breadcrumbs, coating completely and pressing the breadcrumbs firmly to the turkey. Transfer to a plate and repeat with remaining pieces of turkey.
2. Heat the butter and vegetable oil in a large sauté pan over medium-high heat. When the butter begins to foam, add the breaded turkey scaloppini to the pan. Don’t overcrowd the pan if you have to cook in batches. Reduce the heat to medium and cook the turkey 4 minutes per side or until turkey is cooked through. Remove from heat and drain on paper towel. Let cool for 10 minutes before assembling the sandwich.

Assembly

1. Cut open the Calabrese buns. Spread both sides of bun with the cream cheese mixture. Layer the arugula to cover the bottom portion of the bread. Place the breaded turkey on top. Layer the mango slices on top of the turkey. Serve. Makes 4 sandwiches.

Mango Swirl Cheesecake

Yield: 12

Ingredients:

Crust

• 1 1/3 cup all purpose flour
• 1 1/3 cup graham crumbs
• 1 1/3 cup unsweetened coconut
• 3 tbsp sugar
• 2 teaspoons lime zest
• 1 cup unsalted butter, melted

Fruit Filling

• 2 tbsp unsalted butter
• 2 fresh mangoes, peeled and sliced
• 1/4 cup sugar
• 1 tsp lime zest
• 1 tbsp lime juice
• 1 tsp fresh ginger, grated
• 1/2 tsp ground nutmeg

Cheesecake Filling

• 1 lb. cream cheese, room temperature
• 3/4 cup sugar
• 1 1/2 tbsp all purpose flour
• 1/8 tsp salt
• 1/2 cup mango puree, fresh or tinned
• 2 tbsp sour cream
• 1 tbsp lime juice
• 1/2 tbsp vanilla extract
• 3 eggs

Mango Swirl

• 1/2 cup mango puree (fresh or tinned)
• 3 tbsp sugar
• 1 egg yolk

To Assemble

1. For crust, preheat oven to 350° F. Combine flour, graham crumbs and coconut with sugar and lime zest. Stir in melted butter and blend until even and crumbly. Press into the bottom and an inch up the sides of an ungreased 9-inch springform pan. Bake for 8 to 10 minutes, until browned around edges and allow to cool. Wrap bottom of pan will foil and place in a baking dish that has at least a 2-inch lip. Reduce oven temperature to 300° F.
2. To prepare fruit filling, melt butter in a sauté pan over medium heat. Add mangoes, sugar, lime zest, lime juice, ginger and nutmeg. Sauté for 5 to 6 minutes, until fruit is tender and juices have evaporated. Allow to cool for 10 minutes and spread into bottom of baked crust.
3. For cheesecake, filling beat cream cheese in a mixer fitted with the paddle attachment or with electric beaters until smooth and fluffy, scraping down the sides of the bowl often. Add sugar, flour and salt and beat again scraping down the sides of the bowl often. Mix in mango purée, sour cream, lime juice and vanilla and blend well. At this point, there should be no lumps - if there are, beat again until smooth. Add eggs one at a time, beating well after each addition, and scraping bowl thoroughly. Pour cheesecake into prepared pan.
4. For mango swirl, whisk together mango purée, sugar and egg yolk. Drizzle or spoon over cheesecake, and with a skewer or paring knife swirl the puree through. Take cheesecake in baking dish to oven door. Pour boiling water around pan to come up halfway. Bake for 1½ to 2 hours. Halfway through cooking, crack the oven door for 10 minutes then complete cooking. Turn off oven, crack oven door, and let cheesecake cool to room temperature. Chill overnight in springform pan.
5. To serve, run a paring knife around the edge of the cheesecake and remove ring.
6. Yield: one 9-inch cheesecake. Serves 12 to 16.

Mango and Strawberry Smoothie

Yield: 1

Preparation time: 10 minutes

Ingredients:

Mango Smoothie

• 1/2 cup (125 ml) frozen mango
• 2 tbsp (30 ml) soft tofu
• 1/3 cup (75 ml) milk
• 2 teaspoons (10 ml) sugar or honey

Strawberry Smoothie

• 1/2 cup (125 ml) frozen strawberry
• 2 Tbsps (30 ml) soft tofu
• 1/4 cup (60 ml) milk
• 2 teaspoons (10 ml) sugar or honey

Directions:

Mango Smoothie

1. With a mixer, reduce all the ingredients to a smooth purée.

Strawberry Smoothie

1. With a mixer, reduce all the ingredients to a smooth purée.
2. Pour the mango smoothie into a big glass (about 1/4 cup - 310 ml). Slowly pour the strawberry smoothie on the back of a spoon.
3. Decorate with strawberry slices and mango dices. Drink with a straw.

http://www.foodtv.ca/frenchfoodathome/?nwsltrfood20070403ref=D2

Double Chocolate Brownies

Yield: 16

What?s better than chocolate brownies ? double chocolate brownies! These are sure to fill that chocolate craving. Makes 16 brownies.

Ingredients:

Brownies

• 1/2 cup unsalted butter, cut into small pieces (125 ml)
• 6 oz dark chocolate, chopped (185 g)
• 3/4 cup all purpose flour (175ml)
• 1/2 cup cocoa powder (125 ml)
• 1/4 tsp salt (1 ml)
• 3 1/2 oz white chocolate, chopped (100 g)
• 3 x large eggs
• 1 tsp pure vanilla extract (5 ml)
• 1 cup packed brown sugar (250 ml)

Directions:

Brownies

1. Preheat oven to 350 degrees F.
2. Butter and flour an 8 x 8-inch baking pan.
3. On low heat, melt the butter and dark chocolate in a medium bowl over a medium pot of simmering water, stirring occasionally until smooth. (The simmering water should not touch the bowl or else the chocolate will scorch.) Remove from heat and cool.
4. Sift flour, cocoa, and salt together into a medium bowl and set aside.
5. In the bowl of a stand mixer with the paddle attachment (alternatively just combine brownie batter by whisking or stirring by hand), combine cooled chocolate mixture and sugar and mix on medium speed until smooth. Add eggs, one at a time blending after each addition, until smooth. Add the vanilla and blend.
6. Pour the dry ingredients into chocolate mixture and beat on low until just blended. Add the chopped white chocolate and stir with rubber spatula until blended. Pour the batter into the prepared pan.
7. Bake in oven for 30 to 40 minutes until the edges are just starting to come away from the side of the baking pan. The top of the brownie should be shiny and have a paper-thin crust. Remove from oven and let cool at room temperature in the pan. Cut and serve. Yield: 16 portions

http://www.foodtv.ca/blog/archive/2007/03/16/interview-ina-garten.aspx?nwsltrfood20070403ref=G11