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But as Prashek explained in his notice to customers, the licence has been revoked by the provincial Agriculture Ministry, his finished product remains seized and a new licence application will take three months.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.
