Chocolate souffle

Chocolate Souffle

1.5 cups of good chocolate
4 Tbs. butter
(melt together in a double boiler over water)
5 egg yolks
1/4 cup of sugar
(beat eggs and sugar together until pale-yellow and frothy)
2 egg whites
1/4 cup of sugar
(beat egg whites and sugar until stiff peaks form)

Fold egg yolk mixture into the chocolate/butter mixture until fully blended. Lightly fold in beaten egg whites until combined.

Scoop into buttered ramekins and refrigerate until ready to bake. Bake at 350 degrees for eight minutes or until risen. (These can be refrigerated for up to 4 days before baking).

Or come into Frankie's for your own chocolate souffle.

(Recipe by: Donna van Veghel-Wood, Head chef)

 

Rich tomato sauce. When it comes to a rich tomato sauce, you need to remember a few key ingredients:  Tomatoes, herbs, onions, garlic and salt and pepper.  There are many variations on this sauce, however sometimes simple is best.  This sauce can be frozen and used when needed, or eaten all at once.  It's great to adapt and make your own.  Want it a bit spicy, add some red chili flakes, want to have a bit of creaminess in it, add some cream, your imagination is your only limitation.

  • Ingredients:
  • 4 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 (28 ounce) can crushed tomatoes or 28 ounces fresh tomatoes peeled and seeded.
  • 1 cup of water
  • 3 leaves fresh basil leaves
  • sprinkle of fresh thyme and oregano
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper

Directions:

In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, basil, thyme, oregano, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.

(Recipe by: Frankie's staff)

 

fruitcake

 

Fruit cake

Fruit cake is hated by most and loved by the rest of us.  However this recipe has been receiving rave reviews from the bakery.  This months recipe is not only featured at the bakery this month,  come in and sample a piece at the bakery, you'll be pleasantly surprised at just how tasty it is. This fruit cake recipe is not only gluten and wheat free, but it's also corn, soy, yeast, egg, dairy and nut free.  It's also vegan.  What's in it you ask?  Well read on...

 

Ingredients

 

1 cup each of: chopped candied: fruit, citron, pineapple, red and green cherries.
1 cup dried raisins
4 cups Frankie's all purpose flour blend (this is a must.  most others will not work)
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground allspice

1 tsp. ground ginger
2 tsp. unsweetened cocoa
1.5 tsp. corn and aluminium free baking powder 
.5 tsp. salt
1.5 cups corn and soy free vegetable oil
1 cup packed brown sugar
.5 cups white sugar
.5-1 cups water
.66 cups rum, whisky, brandy or your favourite booze.
1 tsp. vanilla extract
.5 cups molasses

Directions
Preheat still oven to 250 degrees F.  Put large bowl of water on bottom rack of oven.  In a bowl mix all candied fruit together.  In a separate bowl combine flour, and spices, cocoa, baking powder and salt.  In a third bowl mix sugar, half the water, vanilla, molasses and booze.  Stir wet bowl ingredients until combined and then add oil.  Blend well.  Combine wet ingredients with dry ingredients until well blended.  The consistency should be that of thick muffin mix.  Add candied fruit and mix until combined.  If the mixture is too thick add water.  By adding water it will be easier to scoop in the next step.

Scoop contents into greased and lined bread pans until 75% full.  Place in oven on middle rack and bake for at least 3.5 hours.  Bread should be quite stiff to the touch and leave a skewer clean when inserted.  (I've had to cook mine for about 4 hours or so)  When cooked remove from oven and let sit in pans until cool.  When cool remove from pans and wrap well.  (This cake will last for quite a while on a shelf in an airtight container.  However it likely won't last long once you taste it.  Especially if you add more booze to it after it's cooked.)

Spicy-Parsnip-Soup-10

Parsnip Soup

Even in the dead of winter, Frankie's strives to support local farmers using local meats, baked goods (from our own bakery) and produce year round.  Everything from a produce perspective right now revolves around cabbage, potatoes and root vegetables (such as carrots, beets and parsnips) to name a few.
Here is a recipe for Parsnip Soup that uses the whole parsnip.  Root and all.  This is a "whole" food soup, which we regularly feature at the restaurant.

Ingredients

1 bunch of peeled, scrubbed and chopped parsnips (don't forget to save the peel).

2 onions.

6 cups of water.

2 clove of garlic.

2 Tbsp. Olive oil

Salt and pepper to taste.

 

Directions
Take peelings from parsnips, 1 chopped onion, garlic and water.  Combine in a pot and simmer slowly for 1.5 hours. (This is your stock)

In another pot; Dice other onion and sautee with olive oil and minced garlic. Chop parsnips and add to the pot.  Stir together and add stock.  Cook until tender and puree in a food processor or blender.  Season to taste and serve hot.

Gingerbread Men/House

Gingerbread house

Ingredients
1/2 cup shortening

1/2 cup sugar

1/2 cup dark molasses

1/4 cup water

2 1/2 cups Frankie's All purpose flour

3/4 tsp. salt

1/2 tsp. baking soda

3/4 tsp. ginger

1/4 tsp. nutmeg

1/8 tsp. all spice

 

Method

Cream shortening and sugar.  Blend in molasses, water, flour, salt, soda, ginger, nutmeg and all spice.  Cover; chill 2 to 3 hours.

Heat oven to 375F.  Roll dough 1/4 inch thick on lightly floured board.  Cut out shapes and place on ungreased baking sheet (I use parchment to keep my cookies from sticking to the counter and the pan).  Bake for 10-12 minutes (gingerbread house about 12-15 minutes).  Cool.  Finish with different decorators icing.

Note: For crisper cookies, roll dough 1/8 inch thick.  Bake for 8 minutes.