Global kitchen: canada

Normaway French Toast
Ingredients
5 Medium Eggs
1/4 Cup Milk

1 Cup Oats
1/2 Cup Brown Sugar
1 Teaspoon Cinnamon
1 Tablespoon Butter
8 Slices Bread

Method
Whisk eggs and milk together. In separate bowl, combine oats, sugar and cinnamon. Heat butter in a skillet. Dip bread into egg mixture, then into spiced oats. Saute in pan until golden on both sides. Serve with maple syrup.
Serves: 4

Jerusalem Artichoke Soup
Ingredients
2 Tablespoons Olive Oil
1 Medium Leek - Chopped
1 Stalk Celery - Chopped
1 Medium Fennel Bulb - Chopped
1 Pound Jerusalem Artichokes - Chopped
1 Medium Bay Leaf
1/2 Teaspoon Thyme
2 Tablespoons Parsley - Chopped
6 Cups Chicken Stock
1/4 Cup Whipping Cream - Optional
Salt And Pepper - To Taste

Method
Saute leek, celery, fennel, artichokes, bay leaf, thyme, and parsley in oil for 5 minutes. Add stock and simmer for 20 minutes. Puree at this point if desired. Return to pot and add cream if using. Season with salt and pepper and serve.
Serves: 4

Alberta Beef, Mushroom And Pepper Pasta Sauce
Ingredients
4 Slices Bacon - Chopped
2 Large Onion - Chopped
2 Tablespoons Paprika
1 Teaspoon Caraway Seed
2 Pounds Round Steak - Cubed
Salt And Pepper - To Taste
1 Cup Beef Stock
1/2 Cup Red Wine
1 Cup Sour Cream
2 Tablespoons Flour
3 Tablespoons Olive Oil
1 Pound Portobello Mushrooms - Sliced
1 Medium Red Bell Pepper - Chopped
1 Medium Green Bell Pepper - Chopped
12 Ounces Pasta - Cooked
Method
Saute bacon until crisp. Remove and set aside. Add onions and saute for 5 minutes. Add paprika and caraway, saute for 1 minute. Add beef and toss well. Season with salt and pepper. Add stock and wine. Bring to a boil and simmer for 1 hour. Whisk sour cream and flour together, add to meat mixture. Saute mushrooms in oil for 3 minutes. Add peppers and saute for another 5 minutes. Season with salt and pepper. Top pasta with beef mixture, mushroom mixture and sprinkle with bacon. Serve.
Serves: 4