Cottage Life Books

Books by this Publisher
Sort by:
View Mode:
The Cottage Ownership Guide

The Cottage Ownership Guide

How to Buy, Sell, Rent, Share, Hand Down and Retire to Your Waterfront Getaway
edition:Paperback
also available: Hardcover
tagged : real estate
More Info
Best Summer Weekends Cookbook
Excerpt
Sample Recipe from Chapter 2: Great Grilling

Pico de Gallo

Pico de Gallo is a refreshing Mexican-style uncooked salsa that tastes best when made just before serving. (Luckily, it takes only minutes to prepare.) It's an essential topping for fajitas (p. 74) and a good accompaniment to grilled fish, but it's also great on burgers or served on its own as a dip with corn chips.

4 large, ripe tomatoes, diced 1 small onion, diced 2 cloves garlic, minced 2-3 fresh jalapeño peppers, finely chopped, veins and seeds removed 3 tbsp (45 ml) fresh coriander or flat leafed parsley, finely chopped 1 tbsp (15 ml) fresh basil, chopped OR 1/2 tsp (2ml) dried basil 2 tbsp (30 ml) fresh lime juice 2 tbsp (30 ml) safflower or olive oil salt

  1. Combine all ingredients. Toss lightly

Makes 2 cups (500 ml) TIP:
Some field tomatoes have thin skins, and peeling them is a matter of choice. Others, like the plum varieties, have tough skins that require peeling. A proven technique is to have a pot of water boiling on the stove. Drop in a tomatoe and count to 10. Lift the tomato out, and drop into cold water or hold under the tap. Cut a cross on the smooth end and the skin will slip off in large sections. Cut out the core at the stem end. The process takes about 10 seconds, so slip another tomato into the pot as you take one out.

close this panel

Cottage Life's More Summer Weekends Cookbook

A Whole New Collection of Relaxing Recipes, Great Tips, and Entertaining Ideas
edition:Paperback
More Info

Cottage Water Systems

An Out-of-the-City Guide to Pumps, Plumbing, Water Purification, and Privies
edition:Paperback
tagged : plumbing
More Info
Cottage Life's Summer Weekend Cookbook

Cottage Life's Summer Weekend Cookbook

Recipes, Tips and Entertaining Ideas
edition:Paperback
More Info
Excerpt

Leek and Potato Soup with Stilton

4 leeks, thinly sliced (white and tender green parts only) 3 medium potatoes, peeled and diced 5 cups (1.25 L) vegetable or chicken stock salt and freshly ground pepper 1/4 cup (60 mL) 35% cream 1/2 cup (125 mL) Stilton cheese, crumbled fresh chives or parsley, chopped

Potatoes and leeks make a comforting combination that's open to all manner of variations. Just remember to add about equal amounts of liquid and chopped vegetables. Serve with Steak Sandwiches with Horseradish Cream.

 

Serves 4-6

TIPS:

 

 

Steak Sandwich with Horseradish Cream

1 1/2 lbs (750 g) rare roast beef or steak, sliced thinly on the diagonal 6 slices sourdough or French bread, about 1/2" (1 cm) thick Horseradish Cream (below) 1 bunch fresh watercress or romaine lettuce 2 Grilled Red Onions (recipe in the book) salt and freshly ground pepper

 

Horseradish Cream 1/2 cup (125 mL) mayonnaise 1/2 cup (125 mL) sour cream 1 tbsp (15 mL) prepared horseradish, well drained

This open-faced sandwich is a treat when you are lucky enough to have leftover roast beef or grilled steak. It's great with grilled red onions, or substitute a sliced of dill pickle if you like.

QUICK TRICK:

close this panel
Show editions
close this panel

User Activity

more >
X
Contacting facebook
Please wait...