J. Ko's

32

Recipes

Scallops "au Gratin" With Oka and Mushrooms

Posted by J. Ko  

This recipe is posted in response to a request in the French Cheese of the Week thread in the French, Creole and Cajun Cuisine forum. Oka is a French-Canadian cheese named after the small village of Oka, Quebec where it originated in 1893. Oka... MORE»

Recipe #353915

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Oka Cheese Fondue

Posted by J. Ko  

This recipe is posted in response to a request in the French Cheese of the Week thread of the French, Creole and Cajun Cuisine forum. Oka cheese is a French Canadian cheese named after the small village of Oka, Quebec where it originated in 1893.... MORE»

Recipe #353905

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Chocolate Hazelnut Cake

Posted by J. Ko  

I found this recipe in Jean Pare's "Company's Coming - Chocolate Everything" cookbook. A wonderful flour-free cake that's great for any special occasion. MORE»

Recipe #321560

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Fairmont Empress Hotel Chocolate Italiano Cake

Posted by J. Ko  

The recipe for this sinfully decadent cake was graciously given to me by Chef Takashi Ito, Executive Chef of The Fairmont Empress Hotel in Victoria, BC, Canada. I went on a hunt for my friend, Chef # 777765, affectionately known as... MORE»

Recipe #321555

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Delicious Oven-Baked Hash Browns

(2 reviews) Posted by J. Ko  

This is a favourite dish at our neighbourhood BBQs/potlucks. Certainly not low-fat, but then we're not going to be eating this every day, now are we? I have no idea where the recipe came from but it was given to me by one of my neighbours.... MORE»

Recipe #313167

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Snowball

Posted by J. Ko  

This is a really nice, light dessert. Perfect after a big meal. My Mom gave me the recipe about 15 years ago and I've made it several times. So far, everyone who has tried it has liked it. I hope you do, too. Posted in response to a request for... MORE»

Recipe #272160

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Never- Fail Basic Brining Recipe

Posted by J. Ko  

No more dry, flavourless turkey! Make sure your next holiday turkey is moist and flavourful, with a crisp, golden skin! Here is the brining recipe I use. I got this from the TV Show "America's Test Kitchen" about 8 years ago and it has... MORE»

Recipe #256545

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Showy " Jelly Roll" Meatloaf

(1 reviews) Posted by J. Ko  

This meatloaf is quite different from the other 1261 (at time of posting) meatloaf recipes. I got this recipe from Jean Pare's Company's Coming for Christmas cookbook. I have made this several times for company and also for "freezer... MORE»

Recipe #253799

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Zucchini Cheese Soup (A.k.a. Vache Qui Rit Soup)

(17 reviews) Posted by J. Ko  

This is a children's favourite in France and has quickly become my children's favourite, here in Canada. I saw Laura Calder's "French Food at Home" show on Food Network Canada (foodtv.ca) where she prepared this quick and delicious... MORE»

Recipe #246497

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Passion Tea Lemonade

(6 reviews) Posted by J. Ko  

I got this recipe from a friend of mine who is the manager of our local Starbuck's. It is now my children's favourite lemonade drink. Great with a shot of vodka for a more grown-up beverage. MORE»

Recipe #237759

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Pork Satay With Peanut Lime Dipping Sauce

(6 reviews) Posted by J. Ko  

This is incredibly easy to make and a delicious addition to any Asian-themed meal! I got this recipe from my Dad; I think he got it from a LCBO magazine about 10 years ago. The preparation time includes marinating time. The peanut lime dipping... MORE»

Recipe #232373

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Scallops in Pernod and Cream

(3 reviews) Posted by J. Ko  

This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not... MORE»

Recipe #228284

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Chocolate Charlotte Russe

Posted by J. Ko  

A very light, delicious dessert. For an added chocolate touch, dip one end of ladyfingers in melted chocolate. I found this recipe in Company's Coming "Chocolate Everything" cookbook. I have made this for several dinner parties and... MORE»

Recipe #226117

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Overnight Oven French Toast

(3 reviews) Posted by J. Ko  

A real timesaver when you have a houseful of guests or just don't want to spend a lot of time in the kitchen. I found this recipe in Company's Coming for Christmas cookbook and it has become a year-round family favourite. MORE»

Recipe #224650

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Baked Omelette

(1 reviews) Posted by J. Ko  

Served with a tossed lettuce or spinach salad and fresh bread, this makes a terrific dish for any meal! I found this recipe in Company's Coming for Christmas cookbook. MORE»

Recipe #224610

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Stewed Kimchi (Kimchi Jji Ge)

(3 reviews) Posted by J. Ko  

Kim chi jji ge is The most popular stew in Korea. There are almost as many variations as there are cooks. You can add beef, tofu, canned tuna, vegetables such as squash, onion, carrot, etc... be creative! I found this recipe on the Korean... MORE»

Recipe #222096

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Japanese Shabu Shabu

Posted by J. Ko  

Who says a fondue has to be high fat? This is a great flavour-infused, broth-based fondue for those who are health conscious. The key to hot-pot cooking is in the broth. Use homemade or a good quality packaged broth. Remember to always arrange... MORE»

Recipe #222043

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Mashed Potatoes Extraordinaire

(1 reviews) Posted by J. Ko  

This is a great recipe to use at Thanksgiving or Christmas because it can be made ahead and heated through when needed. I usually make a half recipe because we are a family of 5. I got this recipe from Company's Coming. MORE»

Recipe #221988

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Rice Cake in Soy Sauce (Kan Jang Ddeok Bok Ee)

Posted by J. Ko  

"Ddeok" is a general term for Korean rice cake. There are many kinds of ddeok in Korea. They can be used as a dessert or in a savory dish. The plain tubular shape ddeok is called "ga rae ddeok", and they cut into ovals to... MORE»

Recipe #221982

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Korean Rice Cake in a Spicy Sauce (Ddeok Bok Ee)

(1 reviews) Posted by J. Ko  

This dish is one of the most popular snacks among Korean teens, especially girls. It is hot!!! Might be too spicy for those who are not familiar with Korean food, but it's really good. (You can make a milder version by cutting back on the red... MORE»

Recipe #221979

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