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Tuesday, October 28, 2008

A big thank you to everyone who voted for me to become the W Network's newest Food & Nutrition expert. The voting has closed and the finalists will be announced the first week of November. You can check back here as well as www.wnetwork.com to find out if I have been selected. I'll also post the results on www.thecookscompanion.ca and www.themenucompanion.com.

Everyone's comments were so supportive and once again I can't thank you enough for taking the time to view my video submission and comment on it.

Fingers crossed....

Tuesday, October 14, 2008

The W Network (http://www.wnetwork.com/) is looking for a food and nutrition expert to appear on their own television show. I have thrown my hat into the ring and sent in a video explaining why I think I should be their next food and nutrition expert. To help choose the finalists starting Monday October 13th and ending October 26th, website users are invited to comment on and rate the eligible experts’ submitted videos. The panel of judges will take into account these comments and ratings.

If in the past you have enjoyed one on my cooking classes, read with interest my monthly column and blog or have watched me on television and think I would be an ideal candidate then please lend your support by visiting http://www.wnetwork.com/ and click through to their Expert Section to comment and rate my video. If you think any of your friends or family would be interested in voting please forward on this email.

I appreciate everyone’s support and look forward to providing you with more great tips and recipes as W Network’s new food and nutrition expert.

Friday, October 10, 2008

Last Sunday morning at the cottage, I was warming my hands up with a cup of coffee when I noticed out of the corner my eye, a dark shape moving around in the backyard. I figured it was our local bear making his morning pilgrimage to the breakfast buffet – the neighbour’s compost pile. But when I wiped the sleep from my eyes I realized it wasn’t Smokey but 2 wild turkeys strutting their stuff. Now personally if it was coming up to the time of year when I was fĂȘted and admired the world over and then roasted in the oven, I wouldn’t be doing the two step in front of the very audience that wanted to smother me in cranberry sauce!

None the less, the kids squealed with delight at the turkeys who quickly took off into the bush but not before they left their calling card in the form of a few feathers. So a good day for all last Sunday; the kids got something cool to take to Show & Tell, I was inspired to find this great recipe for Dried Fig & Pork Stuffing and the turkeys…
Well they lived to strut another day, just!

Dried Fig and Pork Stuffing
Makes enough stuffing for a 4kg turkey

Preparation Time: 10 minutes + standing
Cooking time: 10 minutes

Notes: This stuffing can be made a day ahead; refrigerate, covered, separately from the turkey. Fill the turkey close to cooking. Once cooked and carved ay remaining turkey should have the stuffing removed from both cavities; both turkey and the stuffing should be covered, separately and refrigerated as soon as possible after being served.


Ingredients:

½ cup dried figs, chopped coarsely
½ cup pitted prunes, chopped coarsely
¾ cup (180ml) port
50g butter
1 large onion, chopped finely
2 cloves garlic, crushed
250g breakfast sausage, casings removed
250g ground pork
2 cups fresh breadcrumbs (pulse day old sandwich bread in a food processor until fine crumbs)
½ cup roasted pistachios (optional)
1 egg, beaten lightly
½ cup finely chopped fresh flat leaf parsley (Italian parsley)

Combine fruit and port in small bowl; cover, stand 3 hours or overnight. Drain fruit over small bowl; reserve both fruit and port, separately.


Melt butter in large frying pan; cook onion and garlic, stirring, until onion softens. Add ground pork and sausage meat, cook, stirring, until browned; transfer to large bowl.


Add reserved port to same pan; cook, stirring, until port reduces by half. Add port to meat mixture with remaining ingredients; stir until well combined.