JEWISH APPLE CAKE

JEWISH APPLE CAKE (TCCPA Kitchen Tested) Ingredients: 4 cups thinly sliced Northern Spy Apples (cored and peeled) 1/3 cups granulated sugar 1 tbsp cinnamon (or to taste) 3 cups all-purpose flour 1 1/2 cups granulated sugar 3 tsp baking powder 1 tsp salt 1 tbsp cinnamon 1 cup vegetable oil 4 eggs lightly beaten 1/2 cup orange juice 1 tsp vanilla DIRECTIONS Grease a 10-inch tube/bundt pan Combine apples, sugar…Keep Reading

紅燒羊肉(吉祥菜譜)

Ted Key’s Carrot Cake with Cream Cheese Icing

Ted Key’s Carrot Cake with Cream Cheese Icing (TCCPA Kitchen tested) Ingredients: 2 cups grated carrots 3 large eggs 3/4 cup oil 1 1/2 tsp baking powder 1 1/4 tsp baking soda 1 cup granulated sugar 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp salt 1 cup chopped walnuts 1/2 cup each of light and dark raisins 1 small can of crush pineapple (drained, but not too dry) Icing: 4…Keep Reading

Zucchini Chocolate Cake

Zucchini Chocolate Cake (very moist and TCCPA Kitchen tested) Ingredients: 2 1/4 cups zucchini 3/4 cup cooking oil 1 3/4 cup sugar 3 eggs 1 cup sour milk (3 tsp vinegar in milk) 3 cups flour 3 tsp baking soda 1 tsp baking powder 1 tsp salt 6 TBP Cocoa (1/3 cup) Semi-sweet Chocolate Chips 1/6 cup (optional) Directions: Mix all ingredients together and put semi-sweet chips on top. Bake…Keep Reading

红烧排骨(江阳做法)

红烧排骨 (江阳做法) (亲子会厨房制作后推荐) 材料: 肉排骨一大条 (约2磅) 葱 4条 姜 3片 大蒜 3瓣 油 2汤勺 黄糖 1块 料酒 2汤勺 陈醋 3汤勺 (最好是镇江浙醋) 香料包 1个 (自放桂皮、八角、花椒;或滷水包也可以) 味精或鸡粉 少量 清水适量 做法: 1。 排骨切成条,汆水一下。 2。 葱切大段、姜切片、蒜剥开备用。 3。 油放锅内,油热后放糖,慢慢用铲子炒制,等黄糖溶化待煎焦起泡。糖变深色时烹入酱油,下入排骨条。 4。 不停地煸炒排骨至糖裹均并微微出油--至少一分钟(不可省略,为使成品香醇美味)。 5。 加葱、姜、蒜炒。 6。 加点60度温水(以致炖肉不致发紧在冷水里)要注意把握,至水过面。 7。 下料酒、陈醋、味精/鸡粉、味包后,大火做开。 8。 大火煮沸后,盖盖改小火慢慢炖至9成熟(使肉松软香嫩)。 9。 加盐和少量糖调味,继续焖至松软入味。 10。捡去香料包,直到汤呈粘稠状,不断用铲子翻转以免干锅(汤汁快收干可以关火焖一阵子),大火收汤至黑亮浓稠即可出锅食用。 11。煮一小时多翻肉几次。。。 照片取自《德国STM聚餐》

红烧梅子鸭

红烧梅子鸭 (港式) (亲子会厨房制做后推荐) 用料: 鸭子 1只 咸水梅 9个 老抽 2汤勺 生抽 1汤勺 料酒 3汤勺 冰糖 1汤勺 生姜 3片 红葱头 3个 大蒜 3瓣  小葱(葱白) 3根 油 1汤勺 做法: 1。 配料放好备用, 梅子去皮去核留肉。 2。 鸭子去小毛,以温水洗净内外并擦干。切鸭尾巴。竖着切开脊骨(皮肉不断),脖骨砍断几节,在近鸭尾切一小开 口,把头与嘴穿过小口固定。把翅膀和脚剪下,分开煮。 3。 用小刷子在鸭背皮上刷上1汤勺老抽。 4。 大锅烧热,放1汤勺油,油热后放入鸭子煎。先煎鸭背,后翻面煎。 5。 鸭子表皮煎黄后,倒出多余的鸭油。锅中方入红葱头、姜片、大蒜瓣 、小葱煎香。 6。 加入梅子肉、3汤勺料酒、1汤勺老抽、1汤勺生抽、1汤勺冰糖。 7。 加入 3杯温水。 8。 煮开后撇除浮沫。 9。 盖上锅盖,转中火焖煮。 10。中途翻转鸭身一次,焖煮约一小时后,打开锅盖,转大火收减汤汁。不断用汤勺将汤汁淋在鸭背上,煮至剩余半杯汤汁即完成。 11。烧好的鸭冷却后取出切片,后淋上剩余的汤汁。 小贴士:煮鸭加了咸水梅、生抽,不需再加盐和醋调味。 食谱、照片录取自《小厨房》

Creme Brûlée

This recipe was demonstrated by one of TCCPA parent’s son, chef Gilliard, during our July gathering. INGREDIENTS: 2 Cups Heavy Cream (35% fat, can be substituted with Reduced Fat e.g. Half-and-half, or homo milk) 1 Cup Granulated Sugar 2 tsp Vanilla Extract 7 Large Egg Yolks OPTIONAL FLAVOURS: 1) 4 Tbsp Orange Liquor, or 2) 2 Earl Grey Tea Bags (steep in simmering boiled heavy cream for 5 mins), or…Keep Reading

Apple and Cheese Torte

******TCCPA Kitchen Tested Base: 125 ml (1/2 cup) Butter, softened 75 ml (1/4 cup) Granulated Sugar 250 ml (1 cup) All-Purpose Flour 75 ml (1/3 cup) Raspberry (seedless) or Apricot Jam Filling: 1 pkg (8 oz/250g) Light Cream Cheese, softened 50 ml (1/8 cup) Granulated Sugar 1 egg 5 ml (1 tsp) Vanilla Topping: 750 ml (3 cups) Peeled, Thinly Sliced Apples (I use 2-3 med. size Gala apples) 50…Keep Reading

Baked Rigatoni with Béchamel Sauce

FROM CHEF KATHLEEN’S KITCHEN Chef Kathleen has taught at George Brown College Chinese Cusine for 15 years. She is featuring several recipes with us. This time is Baked Rigatoni with Béchamel Sauce! Baked Rigatoni with Béchamel Sauce Ingredients: 450g dried rigatoni 1 tsp. olive oil 225g. thinly sliced prosciutto, cut crosswise into thin strips 100g. Fontina cheese freshly greated 2 clove garlic, minced ¼ cup fresh basil, chopped Béchamel Sauce:…Keep Reading

Tuna HashBrown 吞拿魚薯仔餅

FROM CHEF KATHLEEN’S KITCHEN Chef Kathleen has taught at George Brown College Chinese Cusine for 15 years. She is featuring several recipes with us. This time is my favourite 吞拿魚薯仔餅! Tuna HashBrown 吞拿魚薯仔餅 材料: 1 罐吞拿魚 (120克) 3 個小馬鈴薯 (250克) 半個洋蔥 3 湯匙洋芫荽末 1 茶匙檸檬皮蓉 1 茶匙蒜蓉 1茶匙鹽 適量白胡椒粉 1 個雞蛋 40 克 麵粉 20 克芝士粉, Parmesan. 做法: 1. 馬鈴薯洗淨去皮, 置於滾水中煮15 分鐘後取出, 壓成薯蓉. 洋蔥切粒, 洋芫荽剁碎, 罐頭吞拿魚隔水, 壓碎,備用. 2. 將洋蔥粒, 洋芫荽碎,…Keep Reading

Lemon Chiffon Cake 檸檬戚風蛋糕

Lemon Chiffon Cake 檸檬戚風蛋糕 FROM CHEF KATHLEEN’S KITCHEN Chef Kathleen has taught at George Brown College Chinese Cusine for 15 years. She is featuring several recipes with us. Ingredients: 材料 7 eggs 7 隻蛋 2 ¼ cups sifted cake and pastry flour 2 ¼ 杯低筋麵粉 1 ½ cup sugar 1 ½ 杯糖 1 Tbsp. baking powder 1湯匙泡打粉 ¼ tsp. salt ¼ 茶匙鹽 ¾ cup cold water ¾ 杯凍水 ½ cup….Keep Reading

Most Tender Oven Baked RIBS

(TCCPA KITCHEN TESTED) Ingredients: 1 rack of pork back ribs 1 can tomato paste (156mL) 1 cup orange juice (or 1 TBS Grand Marnier with 2/3 cup water) 1 cup brown sugar 1/4 cup Dijon mustard 1/2 cup cider vinegar 1/4 cup Worcestershire sauce 1/4 cup chili powder Salt to taste Directions: 1. Preheat your oven to 300 degrees Farenheit. 2. Put ribs into a large roasting pan. Whisk together…Keep Reading