Recipes

coconut macaroons

ingredients

1-1/3 cups sweetened shredded coconut

1/3 cup sugar

2 Tablespoons all-purpose flour

1/8 teaspoon salt

2 large egg whites, room temperature

1/2 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees F.

In a medium bowl, combine the coconut, sugar, flour and salt.

Add vanilla to egg whites and whip to soft peaks.

Add egg white mixture to dry mixture and fold until combined.

Drop by rounded teaspoonfuls onto parchment lined baking sheets.

Bake for 18-20 minutes until golden brown.

Cool on a wire rack.

Cioppino Style Salad

ingredients

1 cup good quality Italian dressing or vinaigrette

1 Tablespoon minced fresh basil or 1 teaspoon dried basil

1/4 cup dry white wine (optional)

3/4 pound peeled, deveined and cooked shrimp (31-40 per pound size)

2 cups lump crabmeat (about 10 ounces), drained

16 cups washed, dried and torn mixed salad greens

2 large tomatoes, seed and coarsely chopped

2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained

1 large red onion, thinly sliced and separated into rings

1 can (6 ounces) pitted ripe olives, drained and quartered

6 hard-boiled large eggs, quartered lengthwise

1/4 cup minced fresh parsley and lemon wedges for garnish

Directions

In a medium bowl mix dressing, basil and if desired wine. Add shrimp and crab toss gently to combine. Refrigerate, covered, 2 hours

In an extra-large mixing bowl add greens, tomatoes, artichoke hearts, onions, and olives

Add seafood mixture and toss gently just to mix.

Add eggs and toss again gently (not to break up eggs)

Place in decorative salad bowl or platter for a buffet or plated individually on salad places

Garnish with parsley and lemon wedges.

home of farm-fresh free-range eggs

Arthur De leeuw 778-808-2711

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anna deleeuw 604-368-0275

Duchess Potatoes

ingredients

2 pounds russet potatoes, peeled and quartered

3 large egg yolks

3 Tablespoons milk or half&half

2 Tablespoons butter

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon freshly ground nutmeg (optional)

1 large egg, lightly beaten

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil.

Reduce heat, cover and simmer for 15-20 minutes or until tender. Drain

Return saucepan and potatoes to element and over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Remove from heat.

Preheat oven to 400 degrees F.

Press potatoes through a potatoe ricer or strainer in a large bowl. Stir in the egg yolks, milk, butter, salt, pepper and nutmeg.

Using a pastry bag or heavy-duty sealable bag and a large star tip, pipe potatoes into 6 mounds on a parchment-lined baking sheet. Brush with beaten egg.

Bake 2-25 minutes or until golden brown. Serve immediately.