There must be no barriers for freedom of inquiry. There is no place for dogma in science. The scientist is free, and must be free to ask any question, to doubt any assertion, to seek for any evidence, to correct any errors. - Robert Oppenheimer

17.07.24 0654 [PST]

   EAC & MP3s
   Life of Myden

Best MP3 Guide


Good Movies




Home >> Articles >> Recipes

Vinyl Diner @ Canadian Crude Oil Conference 2015

Low sodium organic stock

- onions, garlic, carrots, celery, wine or beer

- thicken w/ corn starch


CanadianLiving = well tested recipes


market greens - Joni Mitchell, Court and Spark & The Legend of Johnny Cash

chicken - Frank Sinatra, In the Wee Small Hours

rhubarb cake - Otis Redding, The Deepest Soul of Otis Redding & Aretha Franklin, I've Never Loved a Man the Way I Loved You

Course #1 - Market Salad Greens

fine vegetable, shallot vinaigrette

butter lettuce
red ruby greens
mesculin mix
whatever nice lettuce is available

- arrange leaves in bite size pieces in a bowl
- artfully and dramatically arrange the vegetables over the greens
- drizzle 2 tablespoons of vinaigrette over the salad
- serve to your guests

base vinaigrette:

- make ahead of time, let flavors combine for hours, lasts for days

1 egg yolk
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
0.5 teaspoon sea salt
0.25 teaspoon ground pepper
0.5 cup extra virgin olive oil
1 tsp honey
1-2 TBSP shallots


- in a small bowl mix the egg yolk and mustard and whisk
- add the pepper and slowly whisk the oil
- add the vinegar and test the acidity
- add the salt

Course #2 - Pan seared chicken + maple sweet potatoes

2 TBS (1/4 stick) unsalted butter, room temperature
1 garlic clove minced
1.5 tsp chopped herbs (rosemary, thyme, sage, parsley)
0.5 tsp sweet paprika
sea salt and black pepper
2 boneless chicken breasts, skin on
1 TBS chopped flat-leaf parsley

- mash butter, garlic, herbs, paprika in small bowl
- season herb butter to taste with salt and pepper
- melt 1 TBS marjoram butter in skillet over medium heat
- season chicken with salt and pepper
- add sauce to top and bottom
- add chicken to skillet, cover, and cook until no longer pink in center, about 5 min per side, skin side down
- sear the chicken and finish in the oven
- internal temperature should be 180
- transfer chicken to plate
- tent chicken with foil to keep warm
Maple sweet poatoes

6 lbs sweet potatoes
1 stick, 0.5 cup unsalted butter, melted
0.5 cup heavy cream, warmed
2 TBS pure maple syrup
1 tsp salt
0.5 tsp black pepper
- prick each potato twice with a fork and bake in a foil lined shallow baking pan in lower third of even until very tender, about 1 hour. Remove and cool slightly.

- halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potoatoes with a potato masher or through a ricer.

- stir in butter, cream syrup, salt, and pepper

Course #3 - Rhubarb Cake

(can halve for smaller pan)

1 cup butter or margarine
3 cups brown sugar
2 eggs
2 tsp vanilla extract
4 cups flour
0.5 tsp salt
2 tsp baking soda
2 TBS lemon juice
2 cups milk
4 cups fresh rhubarb
1 cup walnuts, chopped (optional)
0.5 cup sugar
1 tsp cinammon

- alternate adding wet/dry ingredients

- if using fresh rhubarb, strain it

- cream butter and brown sugar

- blend in egg and vanilla

- sift flour salt, soda

- combine lemon juice and milk, and add alternately with flour to the creamed mixture

- fold rhubarb into batter

- pour the batter into a 9" by 13" by 2" pan (parchment on top)

- blend sugar, cinammon, walnuts, and sprinkle on top of batter

- bake at 350 for 50 min (depends on oven)

- check for doneness by inserting toothpick into center (clean = done)

- place cake on cooling rack, allow to cool for a couple of hours

white chocolate ganache creme fraiche

0.25 cup whip cream
0.25 cup white chocolate
250ml creme fraiche
- combine in a double boiler
- melt the chocolate into the cream
- allow to cool and fold into 250ml of creme fraiche

Strawberry Compote

2 pounds strawberrries, stemmed, hulled, halved
0.33 cup sugar
3 TBS chopped mint
- combine halved strawberries, sugar, mint in a large bowl. Let stand at least 1 hour and up to 2, tossing occasionally.