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recipe book
Recipes for a digital feast

The drink has been poured,
And the table set,
For a digital feast,
You’ll never forget.

EAT! is a pan-Canadian dinner party of gastronomic delights!

Featured digital media artists:
Paul Wong
Sheri-D Wilson
Lisa Steele and Kim Tomczak
Michelle Kasprzak and
Mike Steventon
Bruno Ricciardi-Rigault
Skawennati Tricia Fragnito and Jason Lewis
Kent Brown
John Welchman

Sara’s Martinis

by Sara Diamond
There is nothing in life like a good martini.

Cocktail hour is 7 p.m. Of course, that depends on when you wake up!

Rinse and shake out your glasses. Put them in the freezer to frost up well before you think, “Martini Time!” Please, always keep your vodka in the freezer. If possible, keep a variety - Russian, Dutch, French, Polish. Keep extra large pimento stuffed olives (in their juice) on hand in your fridge. If you are particularly delicate, get the little ones.

I like a lot of dirty things in life, but especially martinis made with Very Expensive Vodka. It’s like having an outrageously sexy affair with a very tense and beautiful person.

Put a lot of fresh ice in your martini shaker. Of course, it’s best if you have inherited the shaker from your mother and it has cocktail recipes painted on it. I have my mother’s shaker and two delicate grey and pink glasses. My mother loved martinis in the evening, and a Bloody Mary with a raw egg in the morning as a healthy chaser to the night before.

It’s time to get the martini glasses out of the freezer. Splash them with vermouth and empty them. For two martinis, put four ounces of very fine vodka in the shaker. Subtley add a bit of vermouth. Gently turn the shaker over four times. Pour the martinis into each glass.

Skewer (what a word!) three Rubinesque olives with a toothpick for each glass. Place the olives in the martini glasses. If you are delicate, use five small olives. Gently drip a bit of olive juice into each glass. The oil will float in fine ovals on the top of the liquor. The martini will have a slightly salty flavor.

Sip.

If you have more than two of these, don’t blame me for what happens. For my sake, remember to put two more martini glasses in the freezer. You never know when you will need them.

Solstice Fizzle
by Martha Ladly
Slice and juice 20-24 ripe mandarins or clementines, depending on their size. Sieve the juice to remove any large chunks of fruit. Pour the juice into chilled champagne flutes. Add fresh mint - a couple of leaves per glass. Fill up the glasses with Italian Prosecco, or if you’re feeling wealthy, champagne. Drink with 12 friends.

Oysters
by Lisa Steele + Kim Tomzak
“A loaf of bread,” the Walrus said,
“Is what we chiefly need:
Pepper and vinegar besides
Are very good indeed--
Now if you’re ready, Oysters dear,
We can begin to feed.”

Portobello Condo By The Sea
by Paul Wong
Ingredients:
1 medium onion
2 cloves garlic
2 tsp olive oil
13 oz jar roasted red peppers, drained
3 cups vegetable broth
1 tsp chopped cilantro
1 large eggplant
1 medium zucchini
1 medium butternut squash
8 medium portobello mushrooms
2 cups balsamic vinagrette
2 cups aged Canadian cheddar, grated

Red Pepper Sauce:
In a medium saucepan, saute onion and garlic in oil over medium-high heat. Saute until tender, not browned. Add peppers and broth. Heat to boiling. Reduce heat and simmer 10 minutes. Remove from heat and mix in a food processor until smooth. Stir in cilantro. Add salt and pepper to taste. Keep warm.

Mushrooms:
Cut eggplant into 8 slices. Then cut the zucchini and peel the squash diagonally into eight slices each. Remove stems from mushrooms. Place in a bowl. Add the vinagrette and marinate for 20 minutes. Preheat broiler. Remove vegetables from the marinade and place on a cooking sheet. Cook for about 5 minutes, turning each item over once.

To Serve:
Put one mushroom on each plate. Sprinkle with grated cheese. Top with a slice of vegetable, then add more cheese. Repeat using one slice of each vegetable for each mushroom base, always layering cheese in between. Top the whole thing off with more sprinkled cheese. Pour 1/2 cup of red pepper sauce around each Portobello Highrise.

My Couscous
by Bruno Ricciardi-Rigault

Ingredients:

Vegetables
Carrots
Small white turnips
Zucchini
Peppers
Eggplant (small)
Tomatoes
Onion
Garlic
Celery
Fresh basil
Fresh rosemary
Fresh thyme
Fresh Mint

Meat
Leg of lamb
Merguez
Chicken legs

Other ingredients
Couscous
Canned chick peas
Canned artichoke hearts
Harissa
Olive oil
Salt, pepper
Tomato paste
Coriander
Ginger
Ras el hanout (spices - can be purchased already mixed)
Mace
Nutmeg
Caraway
Galangal
Cinnamon
Saffron
Cumin
Cloves

Preparation:
Mix the Ras el hanout spices, to taste (by smell).

Turn on oven to broil. Cut the zucchini, eggplant, and peppers in two and broil, then put aside. Set oven to 425° F. Brown the onion and celery in a large pot with olive oil and a little Ras el hanout. Lightly sear the meat with the onion and put aside. Add the carrot, turnip, and garlic to the large pot. Lightly brown them and then add the tomatoes and two tablespoons of tomato paste. Cook for three minutes and then cover with water. Add a little more Ras el hanout and the thyme, basil, rosemary, salt and pepper. Simmer on medium heat.

Put the meat in the oven for 10 minutes at 425° F, and then for 30 minutes at 350° F. After 20 minutes, add to the pot the artichoke hearts, chick peas, ginger and galingale. Add more Ras el hanout and salt to taste.

After 10 minutes, the vegetables and meat should be ready; turn off heat. Put the couscous in a large bowl with olive oil and a little salt. Add the mint leaves. Add broth and a little boiling water. Stir well with a large fork in order to separate the grains. Let the couscous absorb the liquid, adding a little water if necessary. Cover.

Hot sauce:
Put the Harissa in a bowl and cover with broth. Serve plates of couscous, vegetables, meat, and broth. Bon appetit!

Cryptographic Alphabet Soup
by Michelle Kasprzak and Mike Steventon

Alphabet Soup:
6 plum tomatoes, chopped and seeded
1 can white kidney beans, drained
2 large stalks of celery, chopped
2 boneless, skinless chicken breasts
1/2 rutabaga, cubed
1 medium onion, chopped
3 medium parsnips, chopped
3 medium carrots, chopped
250 g. alphabet noodles
3 cloves garlic, chopped
3 L chicken stock
1 tbsp fresh parsley, chopped
salt and pepper to taste

Soup Preparation:
In a small saucepan, cook the chicken breasts in boiling water. Sauté the chopped onions in a skillet with vegetable oil until transparent. In a large soup pot over medium-high heat, add the chicken stock, tomatoes, kidney beans, celery, rutabaga, parsnips, carrots, garlic, and sautéed onions. Rinse the cooked chicken with cold water and chop into cubes on a cutting board. Add the chicken to the soup pot. Cover until the soup comes to a rolling boil, lower heat and simmer until the rutabaga can be easily stabbed with a fork, about 25 minutes. Add the alphabet noodles and simmer for another 10 minutes. (You may wish to start preparing the buttermilk biscuits while the soup simmers.)

Buttermilk Biscuits:
4 cups all-purpose unbleached flour
4 tsps baking powder
1 tsp baking soda
1 tsp salt
1 cup chilled unsalted butter, cut into chunks
2 cups buttermilk

Biscuit Preparation:
Pre-heat the oven to 375 degrees Fahrenheit. Evenly mix the flour, baking powder, baking soda, and salt together in a large bowl. Using a pastry blender or a fork, cut the cold butter into the flour mixture. Keep mixing until the chunks of butter are no larger than a pea and the mixture is crumbly. Add the buttermilk, stirring until you have created a sticky batter. Do not overmix. Transfer the mixture onto a floured work surface. With floured hands, pat the dough into a shape that is 3/4 inches thick. Using a glass or mug, cut rounds from the dough and place rounds onto a cookie sheet. Re-pat dough and repeat the cutting until there is no more left. Bake the rounds for 18 minutes.

Encryption method:
Polyalphabetic cipher - the Vigenère
square is ideal

Fish Cake Snowmen and Christmas Lobster
by Kent Brown

Ingredients:
2 lobsters 11/2 pounds each
1 1/2 pounds cooked Cod or salted Codfish
4 cups mashed potatoes
1 tablespoon [15 mL] lemon juice
1 teaspoon [5 mL] chopped parsley
1/4 teaspoon [1 mL] thyme
1/2 teaspoon [2.5 mL] onion powder
1/4 cup [60 mL] breadcrumbs

Preparation:
Cook potatoes and let cool. Mash. If using Salt cod, soak in cold water for 12 hours, changing the water every 4 hours. If using fresh codfish, cook in an oven heated to 425 degrees for 7 minutes, until gently firm. Mix together all listed ingredients, except breadcrumbs and lobster. Shape into snowmen. Coat with breadcrumbs. Arrange fishcakes onto a greased cookie sheet. Bake in a preheated 350°F [180°C] oven for 20 minutes. Boil a large pot of water and bring to a simmer. Cook lobsters for 20 minutes. Serve.

Roast Turkey
by Skawennati Tricia Fragnito And Jason Lewis

Turkey:
1 big turkey (ours was 18 lbs)
Place the bird in a roasting pan. (Don’t forget to remove the giblets!). Loosely stuff the cavity with Laurel’s Stuffing (see below). Cover and put in oven for approximately 15 minutes per pound. It is done when a meat thermometer stuck into its thickest part (the thigh) reads 150 degrees.

Laurel’s Stuffing:
2 diced green apples
2 cups chopped onion
2 cups chopped celery (including leaves)
1 cup chicken broth (canned is fine)
loads of croutons
pepper to taste
1 stick of butter

Melt the stick of butter in a big frying pan on medium heat. Add the onions, celery and apple. Pour on the pepper. Cook, stirring occasionally, until softened. Fold in croutons, and stir to moisten them. Pour in chicken broth. Now stuff the turkey. Extra stuffing may be cooked in a baking dish at 350 degrees until heated through.

Gravy:
Giblets
1 chopped onion
Equal amount of chopped celery
1 chopped clove of garlic
Cooked turkey drippings
2 tablespoons of corn starch

Take your giblets and place in a large saucepan on medium heat with just enough water to cover. Add the onions, celery, and garlic. Pour your cooked turkey drippings into the pan and stir thoroughly. Dissolve the cornstarch in some warm water, and then stir it into the pan. Cook until the mixture begins to bubble.
Serve immediately.

In Search Of The Perfect Tiramisu
by Sheri-D Wilson

Ingredients:
6 Eggs
6 Tbsp sugar
1 container Marscarpone cheese
Espresso
Rum or any other Coffee Liqueur
Ladyfingers
Cocoa powder

Directions:
Divide egg yolks and whites
Whip yolks and sugar (2 Tbsp) until pale and thick
Add cheese, set aside
Whip whites and sugar until soft peak
Fold white in yolk cheese mixture
Dip ladyfingers in coffee
Create layers: ladyfingers, cheese, ladyfingers, cheese
Add cocoa powder to the top

Green Bean And Walnut Salad
by John C. Welchman

Mtsvani Lobios Pkhali
This salad is a real winner among the seemingly endless repertoire of bean and walnut concoctions from Georgia. For a crunchier salad, serve it soon after adding the dressing; for a more piquant flavour, make it the day before, to allow the green beans to soak up the rich garlic, vinegar, and walnut flavours.

Ingredients:
1/2 cup ground walnuts
2 medium-size cloves garlic, crushed in a garlic press
2 tablespoons red wine vinegar, or more to taste
1 tablespoon fresh lemon juice
1 tablespoon water
3 tablespoons olive oil
1 pound green beans, trimmed and cut cross-wise in half
1/2 medium-size red onion, thinly sliced
1/4 cup finely chopped fresh cilantro
Salt and freshly ground black pepper, to taste

Directions:

1) In a small bowl, combine the walnuts, garlic, vinegar, lemon juice, water, and oil. Mix thoroughly. Let stand for 30 minutes.

2) Bring enough lightly salted water to a boil to cover the beans when added.
Add the beans and boil until the beans are tender, about 7 minutes. Drain, refresh under cold running water, and drain again. Pat dry.

3) In a salad bowl, combine the beans and the onion. Add the dressing, cilantro, and more vinegar, if desired. Season to taste with salt and pepper and toss well. Serve either chilled or at room temperature.

This recipe has been reprinted from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman (New York: Workman Publishing, 1990) with permission of the authors and publisher.

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