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

1/25/13

The Goodbye Pie!!

Old-Fashioned Banana Cream Pie

Ingredients:

9 inch pie shell, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas


Directions:

1 Have baked 9-inch pie shell ready.
2 In a large saucepan, scald the milk.
3 In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
4 Over medium heat, stirring constantly, cook until thickened.
5 Cover and, stirring occasionally, cook for two minutes longer.
6 In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
7 Cook for one minute longer, stirring constantly.
8 Remove from heat and blend in the butter and vanilla.
9 Let sit until lukewarm.
10 When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
11 If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

Meatball Parmigiana Sliders

Ingredients

  • 2 slices white or sandwich bread, torn into 1-inch pieces
  • 1/2 cup whole milk
  • 8 ounces lean ground beef 
  • 8 ounces ground pork
  • 4 ounces ground veal
  • 1 cup finely grated Romano or Parmesan cheese, divided
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 clove garlic, minced
  • 1 large egg
  • Coarse salt
  • marinara sauce
  • 24 brioche rolls, split
  • 1 1/2 cups coarsely grated mozzarella cheese
  • 1/2 cups finely grated Romano or Parmesan cheese, for sliders
  • Small basil leave

Directions
  1. Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
  2. Roll mixture into 24 one-ounce balls (each about the size of a golf ball).
  3. Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.
  4. Make the sandwiches: Preheat oven to 400 degrees F. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon Romano on bottom halves. Bake until cheese melts, about 3 minutes. Top with basil and close sandwich.

1/17/13

Turkey-and-Rice Stuffed Peppers


Ingredients

For the peppers:

  • 1 1/2 cups short-grain brown rice
  • 1/4 cup dried currants or golden raisins
  • Kosher salt
  • 1/2 cup walnuts
  • 1/2 cup fresh dill
  • 1/2 cup fresh parsley
  • 4 scallions, roughly chopped
  • 6 medium bell peppers (any color)
  • 8 ounces lean ground turkey
  • 2 cups shredded part-skim mozzarella cheese (about 8 ounces)
  • 1/2 cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • Freshly ground pepper

For the sauce:

  • 1 15-ounce can tomato puree
  • 1 tablespoon plus 1 teaspoon packed brown sugar
  • 1 tablespoon extra-virgin olive oil
  • 1 cinnamon stick
  • Kosher salt and freshly ground pepper

Directions

Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile the dill, parsley and scallions on a cutting board and finely chop.
Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops.
Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes.
Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce.

1/10/13

Chicken with White Beans and Tomatoes


Ingredients

  • 2  15.5-ounce  cans cannellini beans, rinsed
  • 1  pint  grape tomatoes
  • sprigs fresh thyme
  • sprigs fresh oregano, plus leaves for garnish
  • garlic cloves, smashed, optional
  • 1/4  teaspoon  crushed red pepper
  • 2  tablespoons  olive oil
  • kosher salt and black pepper
  • bone-in, skin-on chicken thighs (about 3 pounds total)


Directions

  1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
  2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
  3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.