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

12/15/11

Classic Tourtière for Eight

Ingredients

    1-1/2 cups cubed peeled potato
    2 lbs lean ground pork
    2 cups sliced mushrooms
    3/4 cup (finely chopped celery
    3/4 cup chicken stock
    2 onions, finely chopped
    3 cloves garlic, minced, optional
    3/4 tsp salt
    1/2 tsp each pepper, dried savory and thyme
    1/4 tsp each ground cloves and cinnamon
    1 bay leaf
    1 egg yolk
    Pastry for a 9" double crust pie

Preparation

1 In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.

2 Meanwhile, in deep skillet, saute pork over medium-high heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.

3 Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.

4 On lightly floured surface, roll out 1/2 of the pastry to scant 1/4-inch thickness. Fit into 9-inch pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.

5 Mix egg yolk with 2 tsp water; brush three-quarters over top. Arrange cutouts on top; brush with remaining egg wash. Cut steam vents in top.

6 Bake in bottom third of 400°F oven until hot and golden brown, about 50 minutes.


12/8/11

Cranberry Maple Lemon Rice Pudding

½ cup Arborio rice
3 cups milk (homogenized is best)
3 tablespoons pure maple syrup
¼ cup dried cranberries, cherries or blueberries (or a mixture of all 3), chopped if large
Grated zest of 1 lemon
Ground cinnamon

1 In a heavy saucepan, bring rice, milk and syrup to a boil over medium heat, stirring often.

2 Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes. Stir in cranberries (or other fruit) and half the lemon zest; cover and simmer for 5 to 10 minutes longer or until rice is very soft and pudding is slightly thickened (it will thicken considerably upon cooling).

3 Serve hot, warm or cold, stirring in more milk as necessary to thin. Sprinkle each serving with remaining lemon zest, dividing equally, and cinnamon.

4 to 6 servings

12/1/11

Orange Popovers

3 large eggs, at room temperature
1 tablespoon(s) sugar
1 teaspoon(s) finely grated orange zest
1 1/4 cup(s) milk
4 tablespoon(s) unsalted butter melted
1 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt

Directions:

1 Preheat the oven to 425 degrees F. In a large bowl, whisk the eggs with the sugar and orange zest. Whisk in the milk and 3 tablespoons of the melted butter. In another bowl, whisk the flour with the baking powder and salt. Whisk the wet ingredients into the dry ingredients until only small lumps remain.

2 Brush the cups of a muffin tin (preferably not nonstick) with the remaining 1 tablespoon of melted butter and heat the muffin tin in the oven for 5 minutes; the butter will turn a nutty brown. Carefully fill the muffin cups halfway with the popover batter. Bake the popovers for about 30 minutes, until they are risen and browned. Turn the popovers out onto a serving platter and serve them right away.