Pallette to Palate
Patricia Canelake

THAI STIR-FRY

Chicken Breasts or Pork, Beef: Slice thin, marinate in lime juice, jam, lemon or pineapple juice, lemon grass.

Shrimp, Lobster, or Scallops: Put in at very end, heat & don’t boil, cook only a few minutes and serve immediately.

Prepare and gather all ingredients first.  Marinate the meat or poultry ahead of time, then chop and slice all the vegetable & put in small bowls near the wok.  Heat the wok to high heat with a bit of peanut oil on the bottom.  An outdoor fire is the best way, setting the wok on red hot maple or birch coals.

Stir fry the meat or poultry first, then set aside in a bowl.  Continue to stir-fry, starting with the sturdier or longer cooking vegetables, then adding the delicate ones for only a moment at the end.  

Add the meat back in, then the sauces: coconut milk, Thai. hot sauce, cashews, peanut butter, plum jam, & red curry paste.  You will now have a large wok full of fresh hot vegetables, & meat or poultry (if you use seafood, add now, heat quickly & do not boil.)  Heat to hot: Do not over cook.  

Pour this mixture over hot jasmine rice.  Top with fresh Cilantro, fresh raspberries and add sliced lime on the side.  Advise the diners to squeeze lime juice over their dish right before they eat.  Serve immediately.

 ~PATRICIA CANELAKE

Thai hot sauce Learned from Chatchai Puipia at Headlands Center for the Arts, Fort Barry, California.

Thai people cook to taste, balancing salty, sweet, hot & spicy to their liking.  “The secret to stir-fry cooking is in the preparation, marinate, chop & slice everything ahead of time.” - owners of The Oriental Grocery, Duluth, MN.~PATRICIA CANELAKE

            1 cup warm water

            4 cups unbleached (good co-op) white   flour

            1 pkg. Dry or moist yeast

Mix until a kneadable dough.  Knead.  Let rise till double, punch down.  Form into loaves, place on cookie sheets or in bread pans. Braid crosses or designs on top.  Let rise again.  Bake 375 degrees until browned.

~PATRICIA CANELAKE

John G. Canelake	Patricia Canelake
Patricia & Dad ~ Kess Gallery	Kess Gallery ~ Ely

SPANIKOPITA - GREEK SPINACH PIE

1 pkg filo dough

2 pkg 10 oz. Ea. Spinach, fresh

4 eggs, beaten

Green onion

Olive oil and butter

Dill weed

Oregano

Garlic

Feta cheese

Saute onions in olive oil/butter.  Add dill weed, oregano, garlic.  Chop spinach, add beaten eggs, onions, herbs.

Brush pans ( 1 cake pan, 1 larger) with oil and melted butter.  Add 5 -6 filo layers, brushing with oil and butter between layers.  Add spinach mixture, crumble feta cheese on top, more dill weed, salt, pepper.  Add 5-6 (or more) layers of filo, brushing with oi/butter in between each layer.  Seal edges. Poke with fork.  Cover with foil.  Bake 350° ½ hour or till light brown.  Remove foil before done to crisp & brown.  Serve warm or cold. ~John G. Canelake

PAXIMADIA GREEK TOAST

1     cup vegetable oil (substitute part butter)

2    cups sugar

6     eggs, beaten

2     heaping teaspoons baking powder

1     cup walnuts or almonds (we use walnuts) chopped

1     teaspoon vanilla- almond flavor (optional)

1     teaspoon crushed anise seeds

10     cups flour ( more or less to consistency)

In a large bowl, mix all ingredients adding enough flour to make a dough that can be shaped.  Pat into narrow loaves about 1 inch high and 6 to 8 inches long.  Place on baking sheet & bake in 350 degree oven approximately 30 minutes.  Remove from oven & slice each loaf diagonally.  Turn slices on their sides & return to oven.  Continue to bake approximately 30 minutes or unit  light brown. Watch closely!  ~ John G. Canelake

CHICKEN PILAF

                Olive oil

            1     can stewed tomatoes, chopped

            1     can tomato sauce

                chopped onion

                dill

                oregano

                basil

                green pepper

                Garlic

Saute chicken breasts in several tablespoons of olive oil.  Add chopped onion, dill, oregano, basil, chopped green pepper, garlic.  Add chopped stewed tomatoes and tomato sauce.  Simmer.  Add pre-cooked rice.  Heat and serve. ~ John G. Canelake

John Canelake, reading	Kess Gallery, Ely
Patricia's Art Opening -Ely, MN

RIZZOGALO (rice pudding)

½ cup rice,
1 cup water,
1 qt. Milk, 2 eggs,
7 tbsp. Sugar,
1 tsp. Vanilla,
cinnamon.

Boil rice & water until water is absorbed, add milk & boil over low flame
while stirring until rice is done (about 15 minutes). Beat eggs then add
sugar and beat more. Add vanilla to milk. Add a little of the hot milk to
the eggs while stirring, then slowly add to milk while stirring. Boil
until thickened (5 min.). Pour into serving dishes, sprinkle with cinnamon
& chill. Makes 6 to 8 servings. Recipe can be easily halved.

~John M. Canelake

John's Lemon Tree, John & Dennis, Oakland, CA

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San FranciscoView from John's deck ~ Oakland, CA

To all those that contributed, THANK YOU!!

Bruce Bock, Darryl Davis, Dennis, Pamela Matson,
Becky Korach, Jean Small, Patricia Canelake, Frank Sander

If there are any questions or comments, please email us at:pmatson1@prodigy.net