Home of the Famous Banana Dog!!

Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.

When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).

Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.

We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.

The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.

We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.

The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.

We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.

Enjoy and thanks for listening!.

BON APPÉTIT!

Bob, Kathryn and Gracie

5/27/10

Fast Chicago Deep Dish Pizza

2 28-ounce cans plum tomatoes, drained
2 large garlic cloves, pressed
2 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
3 teaspoons olive oil
Cornmeal
1 pound (1 loaf) frozen bread dough, thawed
1 pound shredded mozzarella (about 4 cups)
7 ounces thinly sliced pepperoni
1/2 cup grated Parmesan

1 Preheat oven to 425°F.

2 Coarsely chop tomatoes. Place in strainer and drain well. Combine tomatoes with garlic, parsley, oregano and basil in bowl. Brush 12-inch-diameter deep-dish pizza pan with 1 teaspoon oil. Sprinkle pan with cornmeal.

3 Roll bread dough out to 13-inch round on lightly floured surface. Transfer dough to pan, extending 1 inch up pan sides. Spread dough with 1 cup tomato mixture. Sprinkle half of mozzarella over. Top with half of pepperoni and remaining tomato mixture. Sprinkle with remaining mozzarella. Distribute remaining pepperoni atop mozzarella. Sprinkle with Parmesan. Drizzle with remaining 2 teaspoons olive oil.

4 Bake until cheese bubbles and begins to brown and crust is golden brown, about 20-25 minutes. NOTE; Watch carefully as each oven varies.

Serves 8


5/20/10

Molten Lava Cake

6 1-ounce squares bittersweet chocolate
2 1-ounce squares semisweet chocolate
10 tablespoons butter
1⅔ cups confectioner's sugar
½ cup all-purpose flour
3 large eggs
3 egg yolks
2 tablespoons almond-flavoured liqueur i.e. Amaretto
1 teaspoon vanilla extract

Garnish: Confectioner's sugar and fresh berries

1 Preheat oven to 325°. Spray 6 (6-ounce) custard cups with nonstick cooking spray.

2 In a medium bowl,combine chocolates and butter. Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth.

3 Whisk in sugar and flour until smooth. Add eggs and egg yolks, whisking until smooth. Stir in liqueur and vanilla.

4 Spoon batter evenly into prepared custard cups.

5 Bake for 14 minutes. (Edges will be firm, but centres soft.) Run a knife around edges of custard cups to release sides. Invert immediately onto an individual serving plate.

Sprinkle lightly with confectioner's sugar and garnish with fresh berries.

Makes 6 Servings

5/13/10

Creamy Tarragon Chicken Breasts

Chicken
4 boneless, skinless chicken breasts
Salt and freshly ground pepper

Tarragon Sauce
¼ cup each: light sour cream and light mayonnaise
1 tablespoon Dijon mustard
2 teaspoons dried tarragon leaves or tablespoons fresh
1 green onion, finely chopped
Fresh tarragon for garnish, optional

1 Remove excess fat from chicken and discard. Sprinkle lightly with salt and pepper.

Chicken
2 Preheat grill on medium. Place chicken on lightly oiled grill rack (I use the disposable aluminum foil grilling pan)

3 Close lid and grill for about 8 minutes per side or until chicken is no longer pink and juices run clear when pierced and an instant-read meat thermometer registers 165F; turn once.

Remove from grill and cover loosely for 5 minutes before serving.

Sauce

4 Combine sour cream, mayonnaise, mustard, tarragon and green onion.

5 Place a spoonful of sauce over each chicken breast and garnish with fresh tarragon, if using.

Make 4 servings


5/6/10

Make Ahead French Toast

  • 5 eggs, lightly beaten
  • 1 1/2 cups milk Note: If you like your French toast firmer, then cut back on the milk
  • 1 cup half-and-half cream
  • 1 teaspoon vanilla extract
  • 1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 2 tablespoons maple syrup
  • 1 cup chopped pecans

1 In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.

2 The next morning: Preheat oven to 350 degrees F (175 degrees C).

3 In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.

4 Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.