Grilled Provolone Cheese

This adaptation of an Argentinian recipe came from my friend Wendy Kirkpatrick.  Many a delicious meal has been eaten at her home (with Murray Milne). This appetizer is delicious, simple and unusual.

(Grill cheese in a non-stick pan on the stove).

Two 1/4 in. thick rounds of Provolone
2 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp cracked pepper
6 slices of Serrano ham

Heat large non-stick skillet over medium-high heat. Brush cheese with olive oil and fry for 45 seconds to 1 minute or until a brown crust has formed on the bottom and the cheese has begun to melt all over. Let pan sit to cool off heat for 2 minutes or until cheese has cooled enough in the pan to remove from pan in 1 piece. Slide cheese out of pan and flip over so that browned crust is on top. Sprinkle with oregano and pepper.

Lovely served on a board with ham and break or crackers. 

Cherry and Pistaachio Bake-Once Biscotti

This cookie has become a Christmas favourite that I make with my daughter Bev and friend Wendy.
The unique feature is that it only needs to be baked once (not twice).  That makes them much quicker to bake.

(The dried cherries can be found at Bulk Barn. You can shell the pistachios yourself or buy them shelled.)

1 1/2 ups granulated sugar
8 large egg yolks plus 4 large eggs
1/2 tsp salt
4 1/2 cups all purpose flour
1 tsp baking powder
2 cups dried tart cherries
2 cups roasted salted pistachios
1 tbsp water

BEAT the sugar, egg yolks, 3 whole eggs, and salt with an electric stand mixer fitted with the whisk attachment on medium-high until pale yellow and thick, about 5 minutes. Switch to the paddle attachment and, with the mixer on low, gradually add the flour and baking powder, beating until well combined 2-3 minutes. Add the cherries and pistachios and beat well until just combined. Divide the dough in half and wrap the halves with plastic wrap. Chill 1 hour.

PREHEAT oven to 325 F.  Line 2 baking sheets with parchment paper. Shape the dough into two 12 X 5 inch logs and place on the baking sheets. Whisk together the water and the remaining egg; brush the mixture on the logs.

BAKE until golden brown, 35-40 minutes. Cool on the baking sheets 10 minutes. Transfer to a cutting board and cut each loaf into 1/2 slices. Cool completely about 1 hour. 

Above:  The biscotti
Below:  George, me and double cousin Bill Forstrom.  Who ate the cookies?

Sheila Clark's Pork Marinade

 Sheila made this marinade when Donna Taylor and I were visiting her in Prince George BC in June 2018.  Her husband Paul did the grilling. Yum Yum.


1/2 c. brown sugar
1/2 c. soy sauce
1/4 c. pineapple juice
2 garlic cloves, minced
salt
pepper
1 tbsp corn starch mixed with 1 tbsp cold water (to thicken)

Mix all together and marinate pork tenderloin for a while.  BBQ or bake in the over.

Photo of our visit. Donna on the left, ML centre and Sheila on the right. We are at the Prince George winery. Who knew PG had a winery. Very good!