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Cooking with Glo: The Cookbook for People Who Believe Kitchens are for Everybody
     

Cooking with Glo: The Cookbook for People Who Believe Kitchens are for Everybody

by Glo McNeill
 

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Cooking with Glo is a return to a dab and a pinch, a dollop and a sprinkle. This is cooking learned at a mother’s apron strings; and her mother from her mother. McNeill believes that healthy cooking is social, convivial and accessible, and the recipes contained here are dispensed with a charm, wit and the sage wisdom pulled from a full life. She really is

Overview


Cooking with Glo is a return to a dab and a pinch, a dollop and a sprinkle. This is cooking learned at a mother’s apron strings; and her mother from her mother. McNeill believes that healthy cooking is social, convivial and accessible, and the recipes contained here are dispensed with a charm, wit and the sage wisdom pulled from a full life. She really is the Mrs. Beeton for our times.

Editorial Reviews

From the Publisher

“If anyone understands the extent to which recipes can be treasures, it's Glo.”  —Laura Calder, host, French Food at Home on Food Network Canada, and author, French Taste: Elegant, Everyday Eating

Product Details

ISBN-13:
9781927097229
Publisher:
MacIntyrePurcell Publishing, Inc
Publication date:
09/26/2012
Pages:
212
Product dimensions:
6.90(w) x 9.90(h) x 0.60(d)

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Read an Excerpt

Cooking with Glo

From Recipe to Riches Winner Come the Recipes of a Life Time Spent in Kitchens


By Glo McNeill

MacIntyre Purcell Publishing Inc.

Copyright © 2012 Glo McNeill
All rights reserved.
ISBN: 978-1-927097-24-3



CHAPTER 1

Soups & Salads


ABOUT SOUP


There is an old European tale about a hungry stranger who arrives in a village where there is no food. He tells them "I can make soup out of a stone." So they bring him a smooth stone, which he places in a kettle of water to boil. Then one villager volunteers an onion, another a carrot, a bone, etc., and soup is born.

Throughout winter, I always have a pot of soup on the stove; in fact, it's called "The Resident Soup." It changes daily, grows, advances, recedes, sometimes dies and is re-born. People have asked for the recipe, and I tell them that there isn't one. It is a bit like Stone Soup but has clean-out-the-fridge undertones. The only basic rule is no meat or other animal bits in it because that would limit its life.

Start the night before, by soaking beans, split peas or lentils overnight, then bring them to the boil and add the other ingredients. I usually start with chopping up an onion or two, adding some garlic, a can or so of tomatoes, a bay leaf or two, some salt and maybe pepper or Cajun spice. Then I add anything that is in the pantry or fridge, such as, chopped celery stalks with leaves, turnip, parsnip, carrots, a can or two of beans.

To thicken it try orzo, couscous or rice, diced potato, bulgur, that ubiquitous textured vegetable protein TVP (which gives the texture of ground beef). Next add a little honey to sweeten, a dash or two of Worcestershire Sauce, and perhaps some small pasta, green beans, peas, corn and/or sweet peppers. The secret is in tasting it as it cooks and understanding how flavours should balance; the soup should not be too sour, too sweet, or too salty.

Don't be afraid to experiment with chopped parsley, oregano, or other herbs; nor with chili powder, cumin or allspice. Instead of adding water to the vegetables, try vegetable or apple juice. You can add leftover cooked vegetables too, and don't worry if they boil to bits.

Serve it with a separate bowl of grated Parmesan and some hot buttered toast or crunchy bread.


ALMOND SOUP WITH BRANDY WHIP

You only need to serve small bowls of this but it is worth every calorie. This is a wonderful old Victorian recipe.


Ingredients

2 Tbsp. butter
3 cups milk
2 cups water
½ cup ground almonds
½ cup slivered almonds
Salt and white pepper
½ tsp. mace
2 Tbsp. cornstarch
3 chicken bouillon cubes
2 Tbsp. sugar
½ tsp. almond essence
1 cup whipping cream
2 Tbsp. brandy


METHOD

1. Melt butter, add slivered almonds and brown lightly.

2. Remove almonds.

3. Add water, ground almonds, and sugar and bring to a boil.

4. Mix cornstarch to a paste with a little milk and add, with rest of milk and almond essence, to pan.

5. Bring to a boil and simmer, stirring until thickened.

6. Season with salt and white pepper.

7. Chill and taste again for seasoning.

8. Whip cream until stiff; whip in brandy and mace.

9. Divide soup among serving bowls.

10. Top each with a dollop of cream.

11. Top with reserved toasted almonds.


BORSCHT

A feature of our Russian Easter Lunch, this delicious cold soup is the ultimate treat for a beet lover. Serve with dollops of (fat free) sour cream.


Ingredients

About 12 good-sized beets (or four cans of beets)
3 celery stalks, with leaves
2 tsp. chopped garlic
3 Tbsp. beef bouillon base
3 cups water
2 Tbsp. honey
2 cups cream (any kind)
3 or 4 medium potatoes, peeled and cubed
2 large onions
1 Bay leaf
2 Tbsp. vegetable oil
2 Tbsp. tomato paste
1 Tbsp. lemon juice
Salt and pepper to taste


METHOD

1. Wash the beets, cover with cold water and boil until tender.

2. Cool and peel.

3. Heat the oil in a very large soup pot and sauté chopped onion until tender but not brown.

4. Add remaining ingredients except cream, and enough water to just cover.

5. Bring to the boil, then simmer, covered, about 30 minutes or until the potato is very tender.

6. Puree until very thick.

7. TO SERVE CHILLED: keep soup in the refrigerator until serving time, then stir in cream.

8. TO SERVE HOT: add cream and heat.


BUTTERFLY SOUP


When the sausage pieces cook, the skin contracts and forms a tight band around the centre and the meat flares out into a fat butterfly shape.

This is one of those meals, which is great for cleaning out the refrigerator.


Ingredients

1 cup dried beans, peas or lentils (or one packet dried soup mix) Beef bones
(marrow or shank) Odds and ends of stewing beef or shank beef
1 onion, chopped
2 celery stalks, with leaves, chopped
2 carrots
2 Bay leaves
2 cups chopped turnip, parsnip or other root vegetable
2 cloves garlic
1 cup chopped tomatoes (skinned if you want to be fancy)
A little vegetable oil Water to cover
2 lbs. sausages (any kind) cut into
2" pieces
Seasonings, herbs, spices (any mix you like)
1 Tbsp. honey


METHOD

1. Soak dried vegetables overnight. Next day bring to a boil; boil until tender (1 hour).

2. Heat oil and brown onion, garlic, beef bones or meat.

3. Add everything else except seasonings, honey and sausages.

4. Cover with water (to about twice the depth of the vegetables).

5. Bring to a boil, skim of any dark froth.

6. Cover and lower heat to slow simmer.

7. Simmer at least two hours.

8. Add sausage pieces and simmer another hour.

9. Season, tasting carefully. Add honey last.


NOTE: This reheats well. In fact, like many soups, it is even better the next day.


LYN'S MUSHROOM & LEEK SOUP


My friend keeps telling me she can't cook, but this is one of the many delicious soups that she has served us. Simple but absolutely delicious.


Ingredients

½ cup mushrooms, chopped
1 leek, cleaned and chopped
½ cup white wine
2 cups stock
2 Tbsp. butter
1 cup cream or yogurt
Salt and pepper to taste
Fresh parsley to garnish


METHOD

1. Sauté leeks in butter for 2 minutes.

2. Add mushrooms, salt and pepper.

3. Cook gently for another 3 minutes

4. Add wine and stock and bring to boil.

5. Cover and cook 15 minutes.

6. Puree with immersion blender.

7. Stir in cream or yogurt.

8. Add salt and pepper to taste.

9. Serve garnished with chopped parsley.


NEW YEAR'S EVE CHOWDER

You have to play this chowder recipe by ear. Add more liquid if the chowder seems too thick. You can vary the amounts of seafood and corn although the chowder is best with a meaty fish. Do keep to the basic proportions. Great served with lots of garlic bread and a green salad.


Ingredients

3 lbs. fish fillets (haddock or turbot is good)
1 can baby clams
1 lb small shrimp
1 can crabmeat (or lobster)
2 large potatoes, peeled and diced very small
2 medium onions, chopped
1 large can creamed corn
1 small bag frozen corn niblets
1 quart rich milk or cream
2 chicken bouillon cubes (or packets)
2 stalks of celery with leaves, chopped
2 Tbsp. flour
¼ cup butter, melted
2 Tbsp. vegetable oil
Salt, white pepper, chopped parsley
Sherry


METHOD

1. In a large soup pot, heat the vegetable oil and sauté the chopped onion. Do not brown.

2. Stir in flour and blend thoroughly.

3. Add potatoes, cover with boiling water and simmer until the potato is very tender.

4. Add bouillon cubes; stir to dissolve.

5. Add frozen corn, creamed corn, and chopped celery.

6. Cover and simmer ten minutes.

7. Add fish fillets (if frozen, add as is) and simmer until they are opaque, breaking them up as they cook.

8. Add all remaining ingredients except shellfish and sherry.

9. Simmer five minutes, and taste for seasoning.

10. Add shrimp and crab (or lobster) and heat through.

11. Add a little more cream if it seems too thick.

12. To serve, pour a dash of sherry into each bowl, and then add soup.


CREOLE PEANUT SOUP

A restaurant in Lunenburg, Nova Scotia serves this soup and I tried to recreate it at home. This is the kind of soup that causes serious cravings. Use smooth or chunky peanut butter that doesn't have added sugar and other ingredients.


Ingredients

2 medium onions, chopped
2 garlic cloves chopped
2 Tbsp. butter
¼ cup flour
2 cups chicken or vegetable stock
1 cup pure peanut butter
1 small fresh chili pepper, seeded and chopped
1 cup evaporated milk or cream Salt and pepper to taste Fresh green onions


METHOD

1. Melt butter in soup pot and sauté onions until soft

2. Add garlic, and stir another minute.

3. Add flour and stir, but do not let brown.

4. Add stock gradually, whisking thoroughly to eliminate lumps.

5. Simmer 15 minutes so that the flour cooks properly.

6. Stir in peanut butter and chili pepper.

7. Add salt and pepper to taste.

8. Stir in cream or evaporated milk.

9. Garnish bowls with green rings of green onion.


Family Wisdom

Sing when you're eating and you'll have a silly boyfriend.


FRESH MUSHROOM SOUP


Ingredients

1 KG fresh mushrooms
2 onions, diced
2 Tbsp. butter
2 stalks celery with leaves, chopped
4 cups chicken broth (use a cube or two)
1 Bay leaf
2 tsp. salt and freshly ground pepper
1 cup cream*
Sherry
Lemon juice


METHOD:

1. Wash and slice mushrooms. (For each serving, set aside 3 mushroom slices sprinkled with lemon juice).

2. Heat butter in heavy soup pot.

3. Add mushrooms and onions and sauté ten minutes.

4. Add celery, seasonings, chicken broth, and bring to a boil.

5. Boil five minutes.

6. Place in blender (in small batches) and puree smooth.

7. Return to soup pot, add cream and simmer 5 minutes.

8. Add sherry.

9. Serve in bowls, topped with reserved mushroom slices. (To be extra fancy, centre each bowl with a dollop of whipped cream, and then top with mushroom slices.)


NOTE: *2% evaporated milk can be substituted for the cream if you want to reduce calories


LETTUCE AND GREEN PEA SOUP

This soup tastes much more complex than it is to make, and it's so nice to be able to use iceberg lettuce in a cooked dish.


Ingredients

4 cups chicken stock
1 head iceberg lettuce
2 cloves garlic, chopped
1 Tbsp. vegetable oil
1 bag frozen peas
2 cups light cream or 2% evaporated milk
Salt and pepper
3 green onions, chopped


METHOD

1. Heat oil and sauté garlic briefly.

2. Wash lettuce and cut it into chunks.

3. Place lettuce in large saucepan with garlic, peas and chicken stock, and bring to a boil.

4. Cover and simmer about 20 minutes.

5. Puree in small batches in blender until smooth and return to saucepan.

6. Add milk or cream, season with salt and pepper, heat but do not boil.

7. Serve, garnishing each bowl with chopped green onion.


SEAFOOD STEW

This is one of those flexible formulae where you can juggle quantities, substitute ingredients, and even part water for wine. Firm rules are: no bones, and use olive oil not vegetable for that authentic Mediterranean flavour.

It's somewhere between an Italian Cioppino and a French Bouillabaisse.


Ingredients

About 2 KG of trimmed fish and seafood
1 clove garlic, crushed
1 large onion, chopped
½ cup olive oil
1 large can crushed tomatoes
1 Bay leaf
1 cup white wine
Salt, pepper, saffron, parsley, and thyme


METHOD:

1. Heat olive oil and sauté garlic until just soft.

2. Add fish, seafood and onion, and brown lightly.

3. Remove fish and seafood from pot.

4. Add remaining ingredients to oil (tomatoes, bay leaf, white wine, salt, pepper, saffron, parsley, thyme) and simmer, uncovered, to develop flavours.

5. Return fish and seafood to pot and heat through.

6. Serve with hot garlic bread.


TOMATO SOUP WITH VODKA

I have made this with gin and with tequila (not at the same time) and the soup is still delicious.


Ingredients

6 fresh tomatoes
2 Tbsp. butter
5 green onions, chopped
1 celery stalk with leaves, chopped
1 small can tomato paste
1 Tbsp. sugar
Salt and pepper
Fresh basil or dill
1 Tbsp. Worcestershire sauce
3 cups light cream or evaporated milk
½ cup vodka


METHOD

1. Skin and seed the tomatoes and dice. (Scald with boiling water to remove skin easily.)

2. In heavy soup pot, melt butter, lightly cook onions.

3. Add remaining ingredients except vodka and cream, with 2 tomato paste cans full of water and simmer 10 minutes.

4. Buzz until smooth in blender (or with immersion blender).

5. Return to saucepan, add cream and bring to boiling point

6. Just before serving, add vodka

7. Garnish with sprigs of fresh basil and a cherry tomato rose. The soup should be thick enough to hold the garnish up.


CARROT and GINGER SOUP

A great recipe for your slow cooker


Ingredients

2" piece of fresh ginger, peeled & chopped
1 large onion, halved
Grated peel of l large orange
2 large potatoes, peeled and cubed About 8 carrots, peeled and cut into pieces (to
make 5 cups
)
4 cups chicken broth Juice of the orange Tabasco to taste
1 tsp. ground ginger
3 Tbsp. soy sauce Sour cream for garnish (fat free is fine)


METHOD

1. Place ginger, onion, and orange peel in food processor.

2. Process until very fine.

3. Transfer to heavy pot or slow cooker.

4. Add potatoes, carrots, broth and juice.

5. Cook until vegetables are very soft.

6. Holding blender in pot, puree soup until smooth.

7. Add seasonings and taste.

8. Serve garnished with a swirl of sour cream and a carrot curl.


MARY CATHERINE'S GARBANZO SOUP

This is a low fat recipe we traded when we were weight watching. If you are not weight watching, use the whole can of chick peas, double the tahini and add a cup of cream or evaporated milk.


Ingredients

1 cup drained canned chick peas (garbanzos)
2 cups chicken broth
2 Tbsp. Tahini (sesame paste)
1 tsp.. Dijon mustard
1 Tbsp. minced garlic
Diced red bell pepper and cilantro


METHOD

1. Combine one cup of broth, beans, Tahini, mustard and garlic in blender.

2. Process at high speed until pureed.

3. Transfer to saucepan, stir in remaining broth.

4. Cook over medium heat, stirring frequently.

5. Serve garnished with red bell pepper cilantro.


WARM BRIE SALAD WITH WALNUT DRESSING

Ingredients

1 head Belgian endive
1 head radicchio
1 cup alfalfa sprouts
6 leaves Bibb lettuce
18 walnut halves
6 slices Brie cheese


Dressing:

¼ cup walnut pieces
2 tsp. Worcestershire sauce
¼ cup walnut oil (if you can't find it, vegetable oil will do)
1 Tbsp.olive oil
1 Tbsp. wine vinegar
½ tsp. dry mustard
Salt and pepper


METHOD

1. Wash and dry greenery and divide between six plates, arranging the alfalfa sprouts in a pile in the centre.

2. In blender, puree dressing ingredients.

3. At serving time, place slices of Brie on a cookie sheet well apart and pop into 325 degree oven for about one minute.

4. Lift off carefully with spatula and place on sprouts.

5. Place 3 walnut halves on each piece.

6. Pour dressing over top, or pass separately.


POTATOES IN GARLIC BUTTER

If you are in a hurry, you can partially cook the potatoes for this recipe in a little water, but don't overcook them or they'll turn to mush.


Ingredients

4 or 5 medium potatoes
¼ - ½ cup butter
2 cloves garlic, crushed
Salt and pepper to taste


METHOD

1. Melt about ¼ cup butter in a heavy bottomed skillet

2. Add 2 crushed garlic cloves and soften for a minute or two. Do not brown

3. Add four or five peeled, thinly sliced potatoes and cook very slowly, turning, until potatoes are soft, golden and slightly crisp, adding up to A cup butter as needed.

4. Add salt and pepper to taste.

5. Serve dusted with chopped parsley.


Recipe Rules:

Never make or eat anything with an apostrophe n in the recipe('n)

Never make or eat anything called 'skillet dinner'

Never make or eat anything described by its colour, etc (viz: white or yellow cake, or Brown Windsor Soup)

Never cook with anything labeled 'artificial', e.g. Artificial Vanilla Essence (the labour of cooking is worthy of authentic ingredients)

If this means I'm a food snob, fine.


(Continues...)

Excerpted from Cooking with Glo by Glo McNeill. Copyright © 2012 Glo McNeill. Excerpted by permission of MacIntyre Purcell Publishing Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Meet the Author

At the age of 82, Glo McNeill won the television program Recipe to Riches grand prize of $250,000 and had her Luscious Lemon Pudding sold throughout Canada. Canada not only fell in love with McNeill’s Luscious Lemon Pudding, they fell in love with McNeill. In an era of haute cuisine, McNeill was a throwback.

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