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Vinyl Diner @ Canadian Crude Oil Conference 2015

Low sodium organic stock

- onions, garlic, carrots, celery, wine or beer

- thicken w/ corn starch


CanadianLiving = well tested recipes



market greens - Joni Mitchell, Court and Spark & The Legend of Johnny Cash

chicken - Frank Sinatra, In the Wee Small Hours

rhubarb cake - Otis Redding, The Deepest Soul of Otis Redding & Aretha Franklin, I've Never Loved a Man the Way I Loved You

Course #1 - Market Salad Greens

fine vegetable, shallot vinaigrette

butter lettuce
red ruby greens
mesculin mix
whatever nice lettuce is available

- arrange leaves in bite size pieces in a bowl
- artfully and dramatically arrange the vegetables over the greens
- drizzle 2 tablespoons of vinaigrette over the salad
- serve to your guests

base vinaigrette:

- make ahead of time, let flavors combine for hours, lasts for days

1 egg yolk
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
0.5 teaspoon sea salt
0.25 teaspoon ground pepper
0.5 cup extra virgin olive oil
1 tsp honey
1-2 TBSP shallots


- in a small bowl mix the egg yolk and mustard and whisk
- add the pepper and slowly whisk the oil
- add the vinegar and test the acidity
- add the salt

Course #2 - Pan seared chicken + maple sweet potatoes

2 TBS (1/4 stick) unsalted butter, room temperature
1 garlic clove minced
1.5 tsp chopped herbs (rosemary, thyme, sage, parsley)
0.5 tsp sweet paprika
sea salt and black pepper
2 boneless chicken breasts, skin on
1 TBS chopped flat-leaf parsley

- mash butter, garlic, herbs, paprika in small bowl
- season herb butter to taste with salt and pepper
- melt 1 TBS marjoram butter in skillet over medium heat
- season chicken with salt and pepper
- add sauce to top and bottom
- add chicken to skillet, cover, and cook until no longer pink in center, about 5 min per side, skin side down
- sear the chicken and finish in the oven
- internal temperature should be 180
- transfer chicken to plate
- tent chicken with foil to keep warm
Maple sweet poatoes

6 lbs sweet potatoes
1 stick, 0.5 cup unsalted butter, melted
0.5 cup heavy cream, warmed
2 TBS pure maple syrup
1 tsp salt
0.5 tsp black pepper
- prick each potato twice with a fork and bake in a foil lined shallow baking pan in lower third of even until very tender, about 1 hour. Remove and cool slightly.

- halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potoatoes with a potato masher or through a ricer.

- stir in butter, cream syrup, salt, and pepper

Course #3 - Rhubarb Cake

(can halve for smaller pan)

1 cup butter or margarine
3 cups brown sugar
2 eggs
2 tsp vanilla extract
4 cups flour
0.5 tsp salt
2 tsp baking soda
2 TBS lemon juice
2 cups milk
4 cups fresh rhubarb
1 cup walnuts, chopped (optional)
0.5 cup sugar
1 tsp cinammon

- alternate adding wet/dry ingredients

- if using fresh rhubarb, strain it

- cream butter and brown sugar

- blend in egg and vanilla

- sift flour salt, soda

- combine lemon juice and milk, and add alternately with flour to the creamed mixture

- fold rhubarb into batter

- pour the batter into a 9" by 13" by 2" pan (parchment on top)

- blend sugar, cinammon, walnuts, and sprinkle on top of batter

- bake at 350 for 50 min (depends on oven)

- check for doneness by inserting toothpick into center (clean = done)

- place cake on cooling rack, allow to cool for a couple of hours

white chocolate ganache creme fraiche

0.25 cup whip cream
0.25 cup white chocolate
250ml creme fraiche
- combine in a double boiler
- melt the chocolate into the cream
- allow to cool and fold into 250ml of creme fraiche

Strawberry Compote

2 pounds strawberrries, stemmed, hulled, halved
0.33 cup sugar
3 TBS chopped mint
- combine halved strawberries, sugar, mint in a large bowl. Let stand at least 1 hour and up to 2, tossing occasionally.