A Windsor neighourhood kielbasa sausage shop will remain closed during the holidays.
A provincial meat producer's licence for Prashek's Sausage, 1405 Langlois Ave. at Ellis Street E., had lapsed while owner and sausage maker Lawrence Prashek closed the store in March for personal health reasons.
He was planning to reopen with a licence in time for the holiday season, he said before Christmas Eve.
But as Prashek explained in his notice to customers, the licence has been revoked by the provincial Agriculture Ministry, his finished product remains seized and a new licence application will take three months.
"We spent months remodelling," Prashek, 55, said. "There's no compassion for a guy who's sick and trying to make something of his life."
Prashek, who's operated the business for more than 30 years, emphasized he operates a modern, clean kitchen and there were no outstanding work orders when he closed in March.
He suggests in his notice if people think he's being treated unfairly to contact the media and their MPP.
Brent Ross, an Ontario Ministry of Agriculture, Food and Rural Affairs spokesperson in Toronto, said food safety remains a priority, and he declined further comment.
2. Locate the sink, there you will find the water faucet.
3. Chose the vessel to boil the water, do make sure that it is clean
4. Use the proper pot or vessel for the purpose of the boil. Do use a tea kettle for tea, as it was designed for the sole purpose to boil water alone for tea and other hot beverages.
5. Open the cold water tap; place your pot or kettle under the spout to catch the water. Leave room from the brim to avoid water boiling out over the sides.
6. Place pot on burner, turn on maximum or plug tea kettle into outlet.
7. Do not leave the kitchen; keep an eye on your water or ear to the whistle of the tea kettle. Failure to pay attention to your water may lead the pot boiling dry and starting a fire. Luckily electric tea kettles have a fail safe switch if left unattended.
8. When large bubbles appear in the centre of the water, it has come to a full boil or when the whistle on your tea kettle screams loud in a high pitch then too your water has reached a full boil.
9. You have now completed the culinary task of boiling water without any mishap.
10. “A watched pot never boils over” the complete saying.
Warning: Boiling water can be dangerous! Take care not to spill it on yourself or anyone else as boiling water can cause burns
1. Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chillies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
2. Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curries leaves.
3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.
6 cloves garlic, smashed
6 sprigs thyme
8 sprigs parsley
3 bay leaves
3 cups beef stock, hot -- (3 to 5)
1 ½ cups dry red wine
1/4 cup chopped parsley
zest of 1/2 lemon, finely chopped
1 large clove garlic, finely chopped
Season generously with salt and pepper . Preheat oven to 475?F. Arrange short ribs bone side down in a roasting pan and roast until lightly browned, about 20 minutes. Meanwhile, sauté onions in a little lard in a large skillet until lightly coloured. Add carrot and celery, cook until slightly softened. Add tomatoes, garlic, thyme, parsley and bay and sauté a few minutes more.
Spread vegetables in an earthenware baking dish large enough to hold short ribs. Arrange ribs on top of vegetables. Add wine and pour enough hot stock to barely cover the ribs. Cover dish tightly with foil and place in hot oven. When the ribs begin to simmer, after about 20 minutes, loosen foil and lower heat to 350ºf. Begin to test for doneness after 1 1/2 hours. A skewer or paring knife inserted into meat should encounter no resistance, and meat should be nearly falling from bone when they are tender. Degrease short ribs and reheat if serving immediately or cool, refrigerate and serve next day. To make gremolata, mix parsley, lemon zest and garlic (these ingredients should be chopped at the last minute) and scatter over short ribs just before serving.
Horseradish Mashed Potatoes
4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
1 3/4 cups half-and-half
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup drained bottled horseradish
Special equipment: a potato ricer or a food mill fitted with medium disk
Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.
Drain potatoes in a colander, then immediately force through ricer into a large bowl. Stir in hot milk mixture, then horseradish.
Cooks' notes:
• If you don't have a ricer or food mill, you can use a handheld masher, but the consistency of the potatoes won't be as smooth. • Mashed potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature, then reheat in a microwave or double boiler, stirring occasionally.
Oh all those helments and the sacrifices of all those watermelons. To my American friends Canada invented North American style football which was introduced to the States by us Canucks. We also gave you basketball, however the game we Canadians are famous for, hockey was invented by the Dutch..Go figure.
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Cut chicken skin and fat into 1-inch squares. Place chicken fat, skin, onion, and water in a heavy saucepan over a very low flame. Simmer gently until all the fat has been rendered and the chicken skin is crisp and brown. Strain schmaltz (refrigerate). Drain grebenes (cracklings). Note: Schmaltz is used for shortening and seasoning in chopped liver or lokchen kugel or eaten plain by grebenes lovers.
Deluxe Gingerbread Cake
Makes 16 servings. (ha!) CAKE INGREDIENTS
3 1/4 cups of all-purpose flour
4 tsp ground ginger
4 tsp cinnamon
2 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ground black pepper
1/2 tsp salt
1 cup unsalted butter (room temperature)
2 cups fancy molasses
2 eggs
1 cup boiling water
1/3 cup finely chopped candied ginger MAPLE SAUCE
3/4 cup unsalted butter
2 eggs
2 cups of sifted icing sugar
1/2 cup maple syrup
2 tbsp rum DIRECTIONS
1. Preheat oven to 350F. Lightly spray 9×13 baking dish with oil. In a medium bowl, using a fork, stir flour with ground ginger, cinnamon, baking soda, cloves, pepper and salt. In a large bowl, using an electric mixer, beat butter until well mixed, then add molasses and mix. Beat in eggs. Add flour mixture. Using a wooden spoon, stir just until mixed. Pour in boiling water and add candied ginger. Gently stir until evenly mixed. Turn into baking dish. 2. Bake in centre of oven until a skewer inserted into the centre comes out clean – 60-65 minutes. Carefully remove to a rack to cool. It’s okay if the centre of cake sinks slightly. If making ahead, cover and store at room temperature, up to 2 days. Or wrap in plastic, then foil, and freeze up to one month. 3. For sauce, melt butter in a medium saucepan over low heat. In a medium bowl, whisk eggs. While constantly whisking, slowly drizzle in the melted butter. Whisk in icing sugar until smooth, then maple syrup and rum. Pour back into saucepan and set over medium. Stir often, just until mixture starts to bubble. Immediately pour into a small pitcher. Serve (warm) over squares of cake. Sauce will keep well, covered and refrigerated, up to 3 days. Reheat in a low microwave until warm
In a 8 quart pot add the stock, beets, beet stems, cabbage, carrots, celery and onion, bring to boil and let simmer undisturbed for approximately 40 minutes.
Add the chffonade of beet leaves and chopped dill. DO NOT BOIL !
Add the red wine vinegar
Serve borscht accompanied separately with sour cream,
*Allumette is a matchstick-sized cut, (1/8 in. x 1/8 in. x 2 to 2 ½ in) long
My cousin dropped off a great amount of white concord grapes, peaches and a cantaloupe from her garden, well past their due date.Picked nearly a week before dropping the fruit off at the house, I picked over the fruit to save the best, most was rot. Washed the fruit, let dry then tossed it all into the food processor, let macerate for 48 hours then pressed to keeve. I achieved the desired brown cap allowing for stratification, a clear juice was accomplished Racked the juice into a bottle then placed into the fridge for a slow fermentation only after I took a deep draught. To my delight a slight effervescent developed, on it's way to a natural sparkling drink if I don't drink it all before the fermentation has completed.
Pete the Younger has thrown down the gauntlet in the form of a chili cookoff, both Texas and Cincinnati style of chili will be prepared. Poor Pete he is in for a real beating.
"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions:
1.
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
1lb (450g) pork, cut into cubes
2 onions, sliced into squares
2 green peppers, sliced into squares
1 can of pineapple chunks (or pineapple rings cut into squares) - I used fresh pineapple
1/4 cup cornstarch
3 ounces gold sugar
1/2 cup cider vinegar
1/2 cup tomato puree (or 3/4 cup ketchup)
1 tablespoon soy sauce
1 cup of water
1/4 cup flavourless vegetable oil (such as canola oil)
1/2 teaspoon salt
Cooking Directions
1. Heat the pan over medium-high heat. Add salt to the oil once the oil has heated up.
2. Fry the pork cubes until brown (they should be brown on the outside, but not cooked through)
3. Add the onions and green peppers, and stir-fry for about 3 minutes (or until the green peppers are almost tender).
4. Add the pineapple chunks and cook for about 1 minute (or until the pineapples look cooked)
5. Quickly mix the water, sugar, vinegar, tomato puree and soy sauce together. Then add in the cornstarch and mix thoroughly until you have a paste/slurry.
6. Add this paste/slurry mixture into the pan and stir fry until the sauce thickens.
7. Remove from heat and serve.
If you prefer a less sweet version, simply add less sugar. Likewise, use less vinegar if you prefer a less sour version. Remember that tomato ketchup is quite sweet, so don't use too much ketchup if you don't want your dish to be too sweet.
The best way to cook a squash is whole, wash then place on a roasting pan , cook at 350 until tender.The squash does not need any seasoning what so ever in this most natural way of preparation.
1.Put oven rack in middle position and preheat oven to 350°f. Butter and flour your choice of cake pan or Bundt cake mould or muffin tin
2. Place the water and dates in a large heavy bottom, bring to a boil, and cook until dates are pureed. Add baking soda
3. Remove from heat; add the butter, brown sugar, eggs (one at a time, mixing all the while until all traces are gone), flour and lastly the vanilla extract.
4. Pour into pan; bake 30 to 45 minutes, until the centre bounces back
Toffee sauce
To make the sauce, put the cream in a saucepan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the vanilla extract
Serve warm with whipped cream or an excellent vanilla ice cream
Chicken Paprikas with Spaetzle (Csirkepaprikas) 2 onions chopped 4 tbsp. shortening, flavourless oil or lard – bacon drippings or chicken fat are best 3 tbsp. Hungarian paprika 1/8 tsp. black pepper or whole pepper corns 2 tsp. salt 4 to 5 lbs. chicken disjointed, use legs, thighs, breast and back for best flavour 1 1/2 cups water or chicken stock 1/2 pt. sour cream Brown onions in fat, add seasonings and chicken, brown for 10 minutes. Add water, cover and let simmer slowly until it is tender. It will smell wonderful! Remove chicken, add sour cream to drippings in pan and mix well. To thicken gravy, mix into a paste 1 tbsp soft butter with 1 tbsp. of flour and stir into drippings. Serve dumplings with chicken on top. Spaetzle: (Little Sparrow dumplings) 1 1/2 c. all purpose flour 1/2 tsp. Salt 1/8 tsp nutmeg 4 eggs Mix flour, salt and nutmeg in mixing bowl Beat eggs slightly, and then add to flour Stir until batter is smooth and thick. Let stand 20 minutes Work through spaetzle grater into salted boiling water, cook until dumplings look done and they float to the top. Drain and serve.
1. When someone squeezes a lemon over my food, I always end up with the pips, especially when squeezed over a salad. 2. I always seem to end up with the bottom slice of the onion with the root core on my burger.
Well my sauces are bottled and can be purchased at the following: Ades Meat Mkt 1995 Tecumseh Road West Windsor, ON. N9B 1V7 Phone: (519) 256-8806,Colonial Coffee Co. Ltd. 3110 Marentette Avenue Windsor, ON Canada N8X 4G2 Phone: 519.966.9733 Fax: 519.966.6301, Far Flung Foods The Farmers Market at the Market Square 2109 Ottawa Street, Windsor, On. N8Y 1R8 519-253-4466
