Roasted Onion Sauce

75 ml onion, chopped 1/3 cup
125 ml medium leek, chopped 1/2 cup
7 garlic cloves, peeled 7
7.5 ml olive oil 1/2 tbsp
1 ml salt 1/4 tsp
40 ml malt vinegar 3 tbsp
250 ml prepared demi-glace sauce 1 cup
12 pearl onions, peeled 12
250 ml prepared demi-glace suace 1 cup

In a small baking dish; toss onion, leek, garlic, oil and salt. Roast in preheated 425 F (220 C) oven, stirring occasionally, for 25 minutes or until golden brown. Stir vinegar into hot pan, scraping up brown bits from bottom of pan. Pour contents into large saucepan and add demi-glace. Partially cover, bring to simmer and cook for 30 minutes. Strain sauce through fine sieve, pressing down on the solids. Discards solids. Wonderful served over pork chops.

Serves 4
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Corn Custard Pudding

3 eggs 3
375 ml corn kernels 1 1/2 cup
250 ml light cream 1 cup
250 ml swiss cheese, shredded 1 cup
125 ml green onion, chopped 1/2 cup
50 ml sweet red oeooer, chopped 1/4 cup
50 ml all purpose flour 1/4 cup
5 ml salt 1/4 tsp
1 ml pepper 1/4 tsp
125 ml dry bread crumbs 1/2 cup
25 ml butter, melted 2 tbsp

In a large bowl; whisk eggs. Stir in corn, cream, cheese, onion and red pepper. Whisk in flour, salt and pepper. Pour into lightly greased 6 cup (1.5 L) casserole dish.

In a small bowl; toss bread crumbs with butter. Sprinkle over corn mixture.

Place dish in larger pan; pour in enough boiling water in large pan to come halfway up side of dish. Bake in preheated 375 F (190 C) oven for 50 to 60 minutes or until puffed and knife inserted in centre comes out clean.

Serves 4
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MUSHROOM SOUP WITH GREMOLATA

An Italian-style relish adds the robust taste of garlic, parsley, and lemon.
From : Backpacker Magazine

1 small garlic clove
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 teaspoon lemon zest
3 cups dried mushrooms (cremini, shiitake, oyster, or white)
2 tablespoons olive oil
3 tablespoons flour
4 cups water
4 chicken bouillon cubes
3 green onions
Salt and pepper to taste

At Home
Place lemon zest in a zip-top bag.

In Camp
To make the gremolata, mince garlic and finely chop parsley. Combine with lemon zest, stir and set aside. Slice mushrooms and add to a pot with the olive oil. Sauté for 5 minutes. Add flour, stirring for 2 to 3 minutes or until flour browns slightly. Gradually add water and stir until smooth. Add bouillon cubes, heat to a boil, and simmer 5 minutes. Season with salt and pepper. Slice green onions and add to the pot. Spoon stew into bowls and garnish with gremolata. Serves 2-3.
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Best Overnight Salad

50 ml olive oil 1/4 cup
15 ml lemon juice 1 tbsp
1 clove garlic, crushed 1
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
1 english cucumber, cut into bite size chunks 1
16 cherry tomatoes, halved 16
1 fennel bulb, diced 1
125 ml red onion, finely diced 1/2 cup
1/2 red pepper, diced 1/2
50 ml fresh mint, chopped 1/4 cup
50 ml parsley, chopped 1/4 cup
125 ml feta cheese, crumbled 1/2 CUP

In a small bowl; whisk together oil, lemon juice, garlic, salt and pepper.

In a large bowl; combine vegetables and herbs. Toss with dressing. Add cheese and mix well. Refrigerate overnight and serve.

Serves 4
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Lamb Burgers

750 g ground lamb 1 1/4 lb
75 ml onion, diced 1/3 cup
50 ml fine bread crumbs 1/4 cup
1 clove garlic, crushed 1
1 ml salt 1/4 tsp
2 ml pepper 1/2 tsp
15 ml fresh mint, finely chopped 1 tbsp
1 ml red pepper flakes, crushed 1/4 tsp
1 egg 1

In a large bowl; mix together lamb, onion, bread crumbs, garlic, salt, pepper, mint and pepper flakes. Form into patties.

Place burgers on a baking sheet and cook in preheated 375 F (190 C) oven for 20 minutes or until cooked through, flipping after 10 minutes. Serve on whole wheat buns with your favourite toppings.

Serves 6
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Sweet Potato Hashbrowns

500 g sweet potatoes, peeled & cubed 1 lb
125 ml green pepper, chopped 1/2 cup
175 ml cooking onion, chopped 3/4 cup
7 ml garlic, minced 1 1/2 tsp
7 ml olive oil 1 1/2 tsp
1 ml paprika 1/4 tsp
- salt & pepper to taste -

In a large bowl; combine sweet potatoes, green pepper, onion, garlic, olive oil and paprika. Toss to combine. Transfer to large baking sheet and arrange in a single layer.

Bake in preheated 400 F (200 C) oven for 20 minutes. Turn and bake an additional 20 to 25 minutes or until potatoes are tender. Season with salt and pepper.


Serves 4
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Chicken with Lemon Sauce

4 chicken breasts, boneless & skinless 4
1 large onion, chopped 1
20 ml butter 1 1/2 tbsp
1 ml fresh rosemary, finely chopped 1/4 tsp
2 egg yolks 2
50 ml fresh lemon juice 1/4 cup

In a large skillet; melt butter over medium-low heat. Add onion and cook, stirring occasionally, for 10 to 12 minutes or until golden brown.

Add chicken and rosemary. Add 1 tablespoon (15 ml) water. Bring to a simmer and cover. Cook for 12 to 15 minutes, stirring occasionally, until chicken is just cooked. Remove skillet from heat.

In a small bowl; lightly beat egg yolks with fork. Slowly add lemon juice. Reduce heat to low and return skillet to heat. Gradually, stir in egg mixture to juices in skillet. Cook for 30 to 60 seconds, stirring until thickened and chicken is coated. Remove from heat and season with salt and pepper.

Serves 4
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Basic Pot Roast

30 ml vegetable oil 2 tbsp
2 kg beef pot roast 4 lb
50 ml vinegar 1/4 cup
50 ml ketchup 1/4 cup
30 ml soy sauce 2 tbsp
30 ml worcestershire sauce 2 tbsp
5 ml rosemary, crumbled 1 tsp
2 cloves garlic, minced 2
10 ml mustard 2 tsp
3 medium potatoes, cut into large chunks 3
3 medium carrots, cut into large chunks 3
2 onions, cut into quarters 2

In a large pot with a lid; heat oil over medium heat. Add roast to pot, turning it over and over until all sides are browned and crusty. Sprinkle with salt and pepper.

In a small bowl; combine vinegar, ketchup, soy sauce, worcestershire sauce, rosemary, garlic and mustard. Pour mixture over meat. Cover tightly with lid. Simmer over low heat for 1 1/2 hours.

Add potatoes, carrots and onions to pot arranging around meat. Cover and simmer for 1 more hour.

Serves 6
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Baked Onions in Tomato Juice

1.4 kg onions, peeled & cut in half keeping root end intact 3 lb
250 ml tomato juice 1 cup
250 ml water 1 cup
30 ml butter 2 tbsp
30 ml maple syrup 2 tbsp
- salt & pepper to taste -

In a baking dish; place onions, cut side up.

In a saucepan; blend tomato juice, water, butter, maple syrup, salt and pepper. Bring mixture to boil over medium heat, stirring occasionally. Pour mixture over onions.

Bake, uncovered, in preheated 400 F (200 C) oven for 1 hour 30 minutes until brown and tender. Baste every 30 minutes.

Wonderful served with roast pork or ham.

Serves 6
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Garden Risotto

30 ml olive oil 2 tbsp
1 large onion, chopped 1
2 cloves garlic, minced 2
500 g carrots, chopped 1 lb
500 ml arborio rice 2 cup
2 L chicken stock 8 cup
500 g asparagus, trim & cut into large pieces 1 lb
250 ml fresh green peas 250 ml
250 ml green onions, chopped 1 cup
125 ml fresh basil, shredded 1/2 cup
125 ml parmesan cheese, grated 1/2 cup
15 ml lemon juice 1 tbsp

In a large saucepan; heat oil over medium heat. Add onion, garlic and carrots and saute for 10 minutes or until onion is tender. Stir occasionally.

Stir in rice and half of stock. Bring to boil, stirring often. Reduce heat to low and simmer for 15 minutes. Add asparagus and simmer for 10 minutes.

Stir in peas and remaining stock. Simmer for 10 minutes or until vegetables are tender, mixture is creamy and rice is still slightly firm.

Stir in green onions, basil, parmesan, lemon juice, salt and pepper.

Serves 4
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Sweet Potato and Onion Gratin

6 medium sweet potatoes, peeled & thinly sliced 6
3 medium red onions, thinly sliced 3
375 ml apple cider 1 1/2 cup
10 ml light brown sugar 2 tsp
- salt & pepper to taste -
15 ml fresh thyme leaves 1 tbsp
15 ml butter, cut into small pieces 1 tbsp


In a baking dish; arrange sweet potatoes and onion slices in alternate layers.

In a small saucepan; combine cider, brown sugar, salt and pepper. Cook, over medium heat, stirring often until sugar dissolves. Pour cider mixture over potatoes and onions. Sprinkle with thyme and dot with butter.

Cover and bake in preheated 350 F (180 C) oven for 1 hour. Remove lid (or tin foil) and continue baking, basting often, for about 20 minutes longer or until poatoes and onions are tender.

Serves 6
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