Quebec Cretons

November 17, 2009 By

This spreadable meat dish is similar to pâté but with more texture.  Cretons are a very typical eastern Canada dish served at breakfast time on toasted bread.  Cretons are sometimes also served on a cheese platter.

Cretons

Cretons

Ingredients:

  • 1 lb ground pork
  • 1 lb ground veal
  • 2 onions finely minced
  • 2 tbsp chicken bouillon granules
  • 1 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 2 tsp salt
  • 1 pinch of ground cloves
  • 1 cup evaporated milk
  • 1 cup water
  • 1 envelope flavorless gelatin

Directions:

  1. Place all the ingredients (except gelatin) in a heavy saucepan.  Mix well and bring to a boil.  Reduce heat to medium, and simmer for one hour, stirring often.  Turn off heat.
  2. Mash down the mixture with a hand potato masher to a coarse consistency.
  3. Incorporate the gelatin to the mixture.
  4. Cool completely, then stir the mixture.  Put mixture in small containers and refrigerate or freeze.

Will last in the refrigerator for up to 2 weeks or up to 3 months in the freezer.

Filed Under: Canadian, Pork, Sides, Veal Tagged With: ,
7 November 2009 Maple Syrup Pie

Maple Syrup Pie

November 7, 2009 By

Not many dishes exemplify true Canadian goodness like the Maple Syrup Pie, known as Tarte Au Sirop D’Erable in French.  Served around the holidays, or for special occasions, this simple-to-make pie is both beautiful and delicious. My Grand-Mother probably would not approve of this microwaveable version, but those of us who have a limited amount of time to bake will be thankful. 

Tarte au Sirop D'Erable

Pie Ingredients:

  • 1 3/4 cups pure maple syrup
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 1/4 cups whole milk
  • 2 large eggs, slightly beaten
  • 3 Tbsp. unsalted butter, room temperature
  • 1  9-inch Press-In Shortbread Pie Crust, baked

Pie Directions:

  1. Place all pie ingredients, except for the crust, in a large, microwaveable bowl. Whisk well to incorporate all the ingredients. Note that there will initially be lumps due to the butter.
  2. Microwave on high for 9 minutes, whisking every 2 minutes to smooth out the mixture.
  3. Pour mixture into the baked pie crust and refrigerate at least 2 hours.

 

Serves 8-10.

Notes:  Pie can be covered with plastic wrap and refrigerated up to 4 days.  If doubled or tripled, the pies can easily be frozen wrapped in plastic wrap, then in aluminum foil.

Filed Under: Canadian, Desserts, Maple Syrup Tagged With: , , , , , ,

Hazelnut Chocolate Spread

October 29, 2009 By

As someone who grew up with a sister addicted to Nutella, I find interesting the idea of being able to whip up a batch of the decadent chocolate-hazelnut spread within just a few minutes.

Ingredients:

  • 2 cups raw hazelnuts
  • 1 cup confectioners’ sugar
  • ½ cup unsweetened cocoa powder, such as Scharffen Berger or Ghirardelli
  • 3 tbs hazelnut oil, more as needed (could be vegetable oil, but flavor will be less intense)
  • ½ tsp vanilla
  • 1/8 tsp salt

Directions:

Heat the oven to 400 degrees.  Spread the hazelnuts evenly over a cookie sheet;  roast until they become aromatic, 8-10 minutes.  Transfer the nuts to a damp towel; rub to remove the skins.  Grind the hazelnuts to a smooth butter in a food processor, scraping the sides as needed, about 5 minutes.

Add the sugar, cocoa, oil, vanilla and salt to the food processor;  process until blended to the consistency of creamy peanut butter, about 1 minute.  If it is too dry, process in a little extra hazelnut oil.  Remove to a container;  cover. Refrigerate until needed.  Let come to room temperature before using.  It will keep for at least a week.

Makes: 1 ½ cups

Source: Chicago Tribune

Filed Under: Chocolate, Desserts, Italian, Sides Tagged With: , ,

Thai Food Craving? Twitter to the Rescue!

October 26, 2009 By

Last week, my guy and I had a craving for Thai Tom Yum/Ka Gai soup.  We used to get this tangy and spicy soup as take-out back when we lived in South Florida, but haven’t found a place we really like in the ‘burbs of Northern New Jersey.

I decided to try to make the soup myself, but with so many options and versions online, I sent a Tweet to my loyal followers requesting a vetted recipe.  Shortly after, Robyn Webb, who is a cookbook author, award-winning nutritionist and culinary instructor, answered with an offer to share a version of Tom Ka Gai that she uses in her cooking classes.  How great is that!?  If you’re on Twitter and are a foodie, I highly recommend you follow @robynwebb for interesting food insight.

I quickly stopped at the Asian market in Koreatown, around the corner from my office in Manhattan, for the ingredients, and promptly made the soup over the weekend to great success.  Here is Robyn’s recipe along with a photo of my results:

TOM KA GAI by Robyn Webb
(Lemongrass and Coconut soup)

Tom Ka Gai

Tom Ka Gai

Ingredients:

  • 6 cups chicken stock
  • 10 kaffir lime leaves, very thinly sliced
  • 6 – 2 inch pieces lemongrass sliced on a diagonal (use the bottom portion of the stalk.  You will need 2 stalks)
  • 4 slices galangal
  • 8 Tbsp fish sauce
  • 4 Tbsp fresh lime juice
  • 3/4 pound chicken breast, thinly sliced or cubed
  • 2 –  15 ounce cans coconut milk
  • Cooked jasmine rice (about 1/3 cup per person)

Garnishes:

  • Sliced chili peppers as desired (Thai people can use up to 3 chili peppers per person!)
  • Cilantro leaves for garnish

Directions:

  1. In a large stockpot, heat together the broth, lime leaves, lemongrass, galangal, fish sauce and lime juice.  Bring to a boil.  Add the chicken breast pieces and coconut milk.  Lower the heat and simmer for 5 minutes.  You may simmer longer if you wish for a stronger infusion.
  2. Place a scoop of cooked jasmine rice in the bottom of soup bowls if desired.  Ladle the soup over the rice.  Garnish each bowl with chilies and cilantro.

Makes 6 – 8 servings

Filed Under: Chicken, Entrees, Other Neat Things, Soups, Thai Tagged With: , , , ,

Miso-Marinated Black Cod From “Nobu: The Cookbook”

October 13, 2009 By
Nobu Black Cod

Nobu Black Cod

For those of you who’ve been fortunate enough to dine at Nobu: you’re welcome for this recipe!  For those of you who haven’t: enjoy!

Ingredients:

  • ¾ cup Mirin
  • ½ cup Sake
  • 2 cups White miso paste
  • 1 cup Sugar
  • 4 Black cod fillets, ½ lb. each
  • 4 Hajikami stalks

Directions:

Bring mirin and sake to boil in saucepan over high heat; boil 20 seconds to evaporate alcohol.

Reduce heat and add miso paste. Stir, increase heat and add sugar, stirring until dissolved. Cool.

Pat cod fillets dry and coat with miso mixture. Marinate 2 to 3 days, refrigerated.

Lightly wipe off miso but do not rinse. Put under broiler or hot grill until surface browns. Remove to preheated 400F oven and cook until done.

Place fish on plates and garnish with hajikami and miso mixture

Yield: 4 servings

Filed Under: Entrees, Fish, Japanese Tagged With: , , ,

Quick and Easy Pan Fried Smashed Potatoes

October 11, 2009 By
Smashed Potatoes - Final Product

Smashed Potatoes - Final Product

These pan-fried new potatoes are so quick and easy to make that you can served them any night of the week.  This recipe works well with leftover potatoes that have been refrigerated.

Ingredients:

  • 8 small red-skinned new potatoes, boiled until just tender – about 10 minutes
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp fresh parsley, chopped

Directions:

  1. Placed a cooled potato on a piece of paper towel.

    Smashed Potatoes - Step 1

    Smashed Potatoes - Step 1

  2. Fold a second piece of paper towel over the potato.  Press down on the potato with the palm of your hand, causing the potato to flattened slightly.
    Smashed Potatoes - Step 2

    Smashed Potatoes - Step 2A

    Smashed Potatoes - Step 3

    Smashed Potatoes - Step 2B

  3. Add oil and butter to a large, non-stick frying pan over medium-high heat.  Place smashed potatoes in the pan in a single layer and pan-fry for 4 minutes on each side.

    Smashed Potatoes - Step 4

    Smashed Potatoes - Step 4

  4. Add parsley and serve.

2 Servings.

Filed Under: American, Potatoes, Sides Tagged With: , ,

Lasagna a la Laetitia

October 4, 2009 By
Lasagna Final Product

Lasagna Final Product

This simple lasagna recipe uses my grand-mother’s untraditional meat sauce.  The unbaked lasagna can be made and refrigerated the day before serving or can be frozen for up to a month (thaw overnight before baking per step 10).

Ingredients:

  • 12 lasagna noodles from a 9-ounce package, no-boil lasagna (used Barilla)
  • 1 32-ounce container, large curd cottage cheese
  • 5 cups, Bolognese Sauce a la Laetitia
  • 1 8-ounce package of 5-Italian cheeses (from dairy aisle)
  • 4 tbs, grated parmesan cheese

Instructions:

  1. Heat oven to 375F.
  2. Butter a 13x9x3 lasagna pan.  Ladle 2 cups Bolognese Sauce a la Laetitia on bottom of pan.
  3. Layer 4 uncooked noodles over the sauce.

    Lasagna Step 3

    Lasagna Step 3

  4. Empty cottage cheese container over the noodles in the pan and spread evenly.  Sprinkle 2 tbs grated parmesan cheese.
  5. Layer 4 uncooked noodles over the cheeses.

    Lasagna Step 5

    Lasagna Step 5

  6. Ladle 2 cups Bolognese Sauce a la Laetitia over the last noodle layer.
  7. Layer 4 uncooked noodles over the sauce.

    Lasagna Step 7

    Lasagna Step 7

  8. Ladle 1 cup Bolognese Sauce a la Laetitia over the last noodle layer.
  9. Spread the package of 5-Italian cheeses, then remaining 2 tbs grated parmesan over the sauce.

    Lasagna Step 9

    Lasagna Step 9

  10. Bake covered with foil for 50 minutes.  Uncover and continue cooking until cheese is melted, about 10 minutes.  Remove from the oven and let stand 15 minutes before cutting.

6 Servings.

Filed Under: Canadian, Entrees, Italian, Pasta Tagged With: , , ,

Beer Braised Slow Cooker Pork Roast

September 28, 2009 By
Beer Braised Slow Cooker Pork Roast

Beer Braised Slow Cooker Pork Roast

This recipe is simple and produces a flavorful roast with a rich sauce.  Perfect served with mashed potatoes.

Ingredients:

  • 1 – 4lb pork roast, fat trimmed off
  • 2 tbs Dijon mustard
  • 2 tbs brown sugar
  • 1 tsp each – salt, pepper
  • 1/2 tsp each – onion powder, garlic powder, ground thyme
  • 1 bottle beer, medium bodied
  • 1 cup chicken broth
  • 1 tbs flour
  • 1 tbs butter, softened

Instructions:

  1. Rinse pork roast with water and pat dry with paper towels.
  2. Spread mustard on roast and rub all over surface.
  3. In a small bowl, combine brown sugar and all the spices.  Rub over the meat.
  4. Place roast in the slow cooker, pour beer and broth around it.
  5. Cook on LOW for 9-10 hours, then remove roast from slow cooker.
  6. Combine softened butter and flour to form a paste.  Add to liquid from slow cooker and whisk to form a smooth sauce.  Serve sauce over meat.

4 Servings.

Filed Under: Entrees, Pork, Slow Cooker Tagged With: , , ,

Linguini with Crab and Two-Cheese Sauce

August 19, 2009 By
  • 1 small pkg. flake-style imitation crabmeat
  • 6 ounces linguini
  • 2 large minced garlic cloves
  • 1 tsp. dried oregano
  • 2 tbs. butter
  • 1 medium tomato, chopped
  • ½ cup whipping cream
  • ½ cup sliced green onions
  • ½ cup Swiss cheese
  • ½ cup parmesan cheese

Cook pasta according to package directions; drain.  Cook garlic and oregano in butter in a saucepan, stirring frequently, 1 minute.  Add tomato; continue cooking, stirring occasionally, 3 minutes.  Add remaining ingredients; mix well.  Cook over medium heat, stirring frequently, until cheese is melted and sauce is hot.  Top pasta with sauce.

3-4 Servings.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , ,

Linguini with White Clam Sauce

August 19, 2009 By
  • 1/3 cup bread crumbs
  • 48 little neck clams in the shell
  • 1/3 cup olive oil
  • 3 cloves garlic, crushed
  • pinch hot pepper flakes
  • 1/3 cup white wine
  • 1 tbs. chopped parsley
  • 1 lb linguini, cooked according to package directions

Soak clams in water to cover for 5 minutes, rinse and scrub under running water.  In a large skillet over medium heat, heat oil.  Add garlic cloves and cook 5 minutes.  Add pepper flakes, clams, white wine and cook 5 minutes or until wine evaporates.

Cover and simmer, shaking pan, about 5 minutes until clams open.  Discard any clams not opened.

Toss clams with parsley and cooked linguini, top with bread crumbs.

4 Servings.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With:
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