8 March 2012 Asparagus Risotto

Asparagus Risotto

March 8, 2012 By

Nothing is quite as comforting to me as a creamy bowl of risotto.  With some chicken broth, and onion and garlic on hand, I know I always have something great to serve, even at the last minute.

This version of my basic risotto recipe features fresh asparagus that is simply cooked along with the rice.  Who doesn’t love a one-pot recipe!?

Ingredients:

  • 49-ounce can chicken broth
  • 6 Tbsp. butter, divided
  • ¼ cup olive oil
  • 1 large onion, diced
  • 2 garlic cloves, finely minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 pound asparagus, peeled, trimmed and chopped into one-inch pieces
  • 1 cup freshly grated Parmesan cheese
  • Freshly-cracked black pepper

Directions:

  1. In a medium saucepan, bring the broth to a simmer then keep warm over low heat.
  2. In a large heavy-bottom saucepan over medium heat, melt 4 tablespoons of butter with the oil.  Add the onion and garlic and sautee, stirring occasionally, until softened and lightly golden, about 5 minutes.
  3. Add the rice to the onion mixture and cook stirring constantly for 2 minutes, until the rice is coated in oil and glossy.
  4. Add the wine to the rice and simmer, stirring frequently, until absorbed, about 2 minutes.
  5. Add a ladleful (about ½ cup) of warm broth to the rice and simmer until absorbed, stirring frequently, about 3 minutes.  Continue to cook for 15 minutes, adding more broth by the ladleful and allowing liquid to evaporate before adding more, stirring frequently.
  6. Add asparagus pieces and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring frequently, about an additional 10 minutes.   All the broth should be gone when the risotto is ready.
  7. Add the Parmesan cheese, 2 remaining tablespoons of butter and the pepper.  Serve.

Makes 2 entrée-size servings or 4 starter-size servings.

Notes: Want to make this a vegetarian dish?  Replace the chicken broth with vegetable broth!

 

Filed Under: American, Cheese, Entrees, Italian, Starters, Vegetables Tagged With: , , , ,
19 February 2012 Julia Child’s Coq au Vin Revisited

Julia Child’s Coq au Vin Revisited

February 19, 2012 By

Last night, I held a small dinner party for a friend’s birthday.  Since I’ve known him, he’s talked about his mother’s coq au vin, so I decided to fix the traditional French dish for his birthday.  In French, coq au vin means “rooster with wine”).  It’s a rustic French braised dish of chicken cooked in wine, lardons, mushrooms, and garlic.

For guidance, I turned to the coq au vin queen, Julia Child.  The following recipe takes inspiration from her popular version, featured in her From Julia Child’s Kitchen.

Ingredients:

  • 5 slices thick cut bacon, roughly chopped
  • 2 Tbsp olive oil
  • 3 pounds chicken parts (thighs, legs and breasts), thoroughly dried
  • 1/4 cup Cognac
  • 1/2 tsp each thyme, salt and pepper
  • 2 bay leaves
  • 20 pearl onions, peeled
  • 3 Tbsp flour
  • 2 cups red wine (preferably Burgundy Pinot Noir)
  • 2 cups veal stock
  • 2 cloves garlic, minced finely
  • 1 Tbsp tomato paste
  • 1 pound fresh white button mushrooms, quartered and sautéed in 2 Tbsp butter

Directions

  1. Sauté bacon in oil in a heavy-bottomed Dutch oven over medium heat until lightly browned, 5-8 minutes.  Remove bacon lardons to a paper toweled dish for later use, leaving bacon fat in the pot.
  2. Add the chicken to the bacon fat over medium-high heat, and brown on all sides.  You may need to do this in two batches so the pot isn’t crowded.  Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a long lighter or a match. Let flame a minute, swirling pan by its handle to burn off alcohol then extinguish with pan cover.
  3. Season chicken pieces with thyme, salt and pepper.  Add bay leaves.  Place onions around the chicken. Cover and cook over medium-low heat for 10 minutes, turning the chicken once.
  4. Uncover pan and sprinkle on the flour, turning chicken and onions so flour is absorbed.  Cook 3 to 4 minutes more, turning once or twice.
  5. Add the wine, the stock, lardons, garlic, tomato paste and mushrooms to the pan.  Cover and simmer slowly 45 minutes.
  6. Serve with buttered wide egg noodles.

Serves 6.

Notes:  I highly suggest you make the dish through step 4 the morning or the day before you want to serve it.  The flavors need to develop for best results.  To reheat, place in a 325 degree oven for 30 minutes or simmer on medium-low heat for 20 minutes.

 

Filed Under: American, Chicken, Entrees, French, Mushrooms, Vegetables Tagged With: , , , , ,
18 February 2012 Shrimp and Andouille Etouffée

Shrimp and Andouille Etouffée

February 18, 2012 By

In honor of Mardi Gras on February 21st, I’m offering this simple and delicious etouffée recipe.  In French, the word “étouffée” means “smothered”.  In Louisiana, food that is “smothered” is usually simmered in a small amount of liquid creating a thickened sauce that is served over rice.

The base for any good etouffée is the ‘holy trinity’, a combination of celery, onion and bell pepper, that’s cooked in a dark roux made of butter, oil and flour.  Etouffée can be made with crawfish, shrimp, chicken, and/or spicy sausage.

Ingredients:

  • ¼ cup vegetable oil
  • 3 Andouille sausage links (about ½ pound), cut into bite size pieces
  • 2 Tbsp. butter
  • 3/4 cup all-purpose flour
  • 2 celery ribs, chopped
  • 1 green or red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 large garlic cloves, halved
  • 1 12-ounce bottle of medium-bodied beer
  • 1 cup bottled clam juice
  • 3 cups chicken broth
  • ½ tsp. each salt and pepper
  • 2 Tbsp. paprika
  • 1/8 tsp. cayenne pepper
  • 2 bay leaves
  • 1 pound medium shrimps, shelled, deveined and cooked
  • 1/2 cup flat-leaf parsley, chopped

Directions:

  1. Add oil to a heavy Dutch oven set over medium heat.  Add the sausage and cook for 2-3 minutes until browned.  Using a slotted spoon, remove the sausage from the pot and set aside for later use, keeping the rendered fat in the pot on medium heat.
  2. Add the butter to the hot fat in the pot and when completely melted, add the flour.  Whisk the flour into the fat to incorporate and create a roux.  Cook the roux, stirring frequently with a wooden spoon, until it is the color of peanut butter, about 10 minutes.
  3. Place the celery, bell pepper, onion and garlic in the bowl of a food processor.  Pulse to roughly chop, about 1 minute.
  4. Add the processed vegetables to the roux in the pot and stir with a wooden spoon to fully combine.  Cook the mixture over medium heat for 5 – 7 minutes, stirring frequently.
  5. Add the beer, clam juice and broth to the vegetable mixture and scrape the bottom of the pot with a wooden spoon to loosen up all the brown bits.  Return the sausage to the pot, add the spices, bay leaves and simmer for about 1 hour.
  6. Add the shrimp to the pot and cook for about 5 minutes to warm through.
  7. Serve the etouffée over white rice and garnish with parsley.

Makes 6 servings.

 

 

Filed Under: American, Canadian, Entrees, French, Seafood, Vegetables Tagged With: , ,
22 November 2011 Cream of Asparagus and Vermont Sharp Cheddar Cheese Soup

Cream of Asparagus and Vermont Sharp Cheddar Cheese Soup

November 22, 2011 By

This comforting soup is perfect on a cold day and it is super simple to make.

Ingredients:

  • 3 one-pound bundles of fresh asparagus, chopped into 1 inch pieces
  • 3 Tbsp. olive oil
  • 2 Tbsp. vegetable oil
  • 1/2 medium Spanish onion, chopped into 1/2 inch dice
  • 1/2 tsp. each dried thyme, ground nutmeg, salt and pepper
  • 32 ounce container chicken broth
  • 1/2 cup heavy cream
  • 8 ounces sharp Vermont Cheddar cheese, grated, (like using Cabot Seriously Sharp Cheddar)

Directions:

  1. Heat oven to 375 degrees.
  2. On a large rimmed baking sheet, coat the asparagus with olive oil.  Roast in the oven for 30 minutes, or until softened.  Set aside for use later.
  3. Add the vegetable oil, the onion and the spices to a large, heavy saucepan over medium-high heat.  Cook stirring frequently for 5 minutes.
  4. Add the roasted asparagus and the chicken stock to the onion mixture in the pot.  Simmer partially covered for 15 minutes over medium-low heat.  Add the cream and warm for 2 minutes.
  5. Working in two batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.
  6. Pour the pureed soup in a clean pot, add the cheese and gently warm over medium-low heat for 2 minutes or until the cheese has fully melted.

Serves 8 as a starter or 6 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.

Filed Under: American, Cheese, Soups, Vegetables Tagged With: , , , ,
6 September 2011 Hearty Beef Mushroom Barley Soup

Hearty Beef Mushroom Barley Soup

September 6, 2011 By

Today’s a rainy, gloomy day where I live and weather like this always causes me to crave a warm, hearty soup.  While at the grocery store, I found beautiful center cut beef shanks that screamed to be used to make beef mushroom barley soup.  Here’s the simple recipe for this comforting dish.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 3/4 pound beef round/chuck, cubed
  • 1 pound beef bones (ideally with marrow)
  • 1 medium Spanish onion, chopped into small dice
  • 5 celery ribs, chopped into small dice
  • 1 pound Cremini mushrooms, sliced
  • 1 tsp. dried thyme
  • 1/2 tsp. each salt and pepper
  • 2 32-ounce cartons of beef broth
  • 1/4 cup dry Marsala wine or white wine (optional)
  • 3/4 cup barley, rinsed in cold water
  • 4-inch long piece of Parmesan rind

Beef Barley Soup FixingsDirections:

  1. Pour the oil in a large, heavy pot over high heat, and heat up for 30 seconds.  Add the beef and the bones and cook for 2 minutes, or until browned.
  2. Add the onion and celery to the beef in the pot, reduce heat to medium-high heat and cook the vegetables for 4 minutes.  Add the mushrooms and cook and additional 3 minutes.
  3. Add the spices, the broth and the wine, if using.  Bring the heat to low and simmer partially covered for 20 minutes.
  4. Add the barley and the Parmesan rind, if using, to the pot and simmer partially covered for another 30 minutes over low heat.
  5. Remove and discard the bones and serve.

Makes 6 servings.

Filed Under: American, Beef, Mushrooms, Soups, Vegetables Tagged With: , , , , ,
22 August 2011 5-Minute Lobster Rolls

5-Minute Lobster Rolls

August 22, 2011 By

Every summer, I go to Maine for a long weekend.  I’ve done this since the year I was born, and my parents did this with their families growing up.  It’s what we Quebecois do in the summer – drive to the nearest beach, get some sun and eat seafood.

This summer when I drove up to Maine, I had three foodie goals in mind in the spirit of traditions: beach pizza, boardwalk fries and a lobster roll.  Unfortunately, I didn’t get a chance to make it to the lobster roll shack and have had this craving ever since.

While at the grocery store Saturday, I saw New England-style hot dog buns with the top split.  In Quebec, where I grew up, all the hot dogs are top split, but after moving to the USA in the late 80s, I quickly discovered that hot dogs are mostly side split with crust on all around.  When I saw the New England-style buns, I just knew I’d be taking advantage of them by filling them with decadent lobster salad.  Here’s how simple and quick it is to make lobster rolls.

Ingredients:

  • ¼ cup chopped celery
  • 4 Tbsps. good quality mayonnaise
  • 1 tsp. lemon juice
  • 1 heavy pinch each, salt and pepper
  • 2 small lobster tails, cooked and roughly chopped
  • 2 New England-style hot dog buns
  • 2 tsps. room-temperature butter

Directions:

  1. In a medium bowl, combine the celery, mayo, lemon juice and salt and pepper.  Add the lobster meat and gently coat the meat with the mayo mixture using a fork.
  2. Heat a non-stick skillet over medium-high heat.  While the skillet is heating up, butter the crustless sides of each hot dog bun.  Add the buns to the hot skillet and grill each buttered side to a deep golden brown.  Remove from the skillet and open up each bun.
  3. Divide the lobster salad into two portions.  Scoop each portion into a bun and pack in tightly using the back of the fork.

Makes two lobster rolls.

Notes:  Cooked lobster tails can be found in the seafood section of your local grocery store.  If you can’t find cooked lobster tails and don’t feel like cooking some, you could replace with canned lobster meat or even with lump crab meat.

Filed Under: American, Entrees, Sandwiches, Seafood, Starters, Vegetables Tagged With: , , , ,
1 August 2011 4-Course Fish and Seafood Tasting Menu Dinner

4-Course Fish and Seafood Tasting Menu Dinner

August 1, 2011 By

Those of you who follow my blog have read about the tasting menu dinners I sometimes host at my home.  This weekend, I decided to do a four-course fish and seafood tasting menu dinner for two featuring some fresh produce and herbs from my garden.

Here are the dishes I served:

Lump Crab & Yellow Tomato Coulis Shooter

Course #1:  Yellow Tomato Coulis and Lump Crab Shooter

I have beautiful yellow tomatoes ripening in my yard that I absolutely love.  They are sweet and fresh and simply delicious.  For this easy starter, I pureed a couple medium yellow tomatoes with excellent olive oil, a few basil leaves, sea salt and freshly cracked pepper in a food processor.  I served about ¼ cup of this golden elixir in a shot glass topped with a tablespoon of lump crab meat and a tiny basil leaf.

Scallop Crudo

Course #2:  Scallop Crudo

I love crudo (“raw” in Italian) dishes in the summer.  In essence, crudo dishes feature raw fish or seafood ‘cured’ in citrus juice, olive oil, salt and sometimes vinegar.  For those who are not fans of raw fish or seafood, this preparation allows the seafood or fish to cook in the acidic liquid, so give it a try!

I sliced large scallops thinly then cured the slices in a combination of orange and lime juices, a splash of red wine vinegar, sea salt, top quality olive oil, thinly sliced Thai chilies and fresh cilantro leaves.  Absolutely fabulous!

Lobster Tail Risotto

Course #3:  Lobster Tail Risotto

Risotto is uber popular at my home, so knew I had to prepare it for this special meal.  I grilled a 10-ounce lobster tails for 5 minutes, then removed from the shell and sliced carefully.  I made risotto with tons of butter, olive oil, elephant garlic and yellow onion, and then topped the luscious concoction with the lobster tail slices.  Not a bad dish!

Fish Three Ways

Course #4:  Fish Three Ways

I love the idea of serving three fish dishes on one plate. I opted for cod, salmon and yellow fin tuna – pale white to deep red fish.  The cod was marinated in sesame oil, miso and ponzu then lightly sautéed and served over steam soy beans.  The salmon was Dijon mustard and maple syrup-glazed and grilled on a cedar plank then served over leftover glaze.  The tuna was marinated for a short while in steak sauce then grilled to medium rare and served over Taboule salad.  Great flavor and visual contrasts!

Doing this type of meal for two people or six people isn’t difficult.  One needs to make a list of the dishes and accompaniments to be served, make as many of the dishes in advance (or at least prep the dishes) as possible and know what you’ll plate everything on!

Let me know if you try your own tasting menu dinner – cheers!

Veronique

Filed Under: American, Asian, Entrees, Fish, French, Italian, Japanese, Pasta, Seafood, Starters, Vegetables Tagged With: , , , , ,
26 May 2011 5 Simple and Tasty Memorial Day Side Dishes

5 Simple and Tasty Memorial Day Side Dishes

May 26, 2011 By

Not sure what to make for your Memorial Day get-together?  Tired of fixing the same old stand-by dishes?  Mix it up a little by serving these five simple and tasty Memorial Day side dishes:

  1. Maple Glazed Parslied Baby Carrots
  2. Queso Fresco Grilled Corn on the Cob
  3. Quick and Easy Pan Fried Smashed Potatoes
  4. Chorizo and Manchego Bites
  5. Zesty Guacamole

If you try any of these recipes, please post a comment to let me know how you and your guests liked them.  Enjoy the long weekend while keeping in mind that there’s more to Memorial Day weekend than the food and celebrations.

Happy Memorial Day!

Veronique

Filed Under: American, Beef, Cheese, Mexican, Potatoes, Vegetables Tagged With: , , , , ,
17 May 2011 Maple Glazed Parslied Baby Carrots

Maple Glazed Parslied Baby Carrots

May 17, 2011 By

This side dish pairs well with just about anything: roast chicken, grilled salmon, BBQ ribs, steaks and more.  It’s simple and delicious.  Tri-color baby carrots make this dish even prettier.

Ingredients:

  • One 16-ounce bag baby carrots
  • 3 tbsp. butter
  • 2 tbsp. Dijon mustard
  • 2 tbsp. pure maple syrup
  • ¼ cup chopped flat leaf (Italian) parsley
  • Salt and pepper

Directions:

  1. In a pot of boiling water, cook the carrots until fork tender, about 5 minutes.  Strain the carrots in a colander and shake to get as much water off the carrots as possible.
  2. In the same pot, melt the butter over medium-high heat and let brown slightly.  Add the mustard and the maple syrup and stir to combine. Allow the glaze to simmer for a minute, then add the carrots, stirring gently to coat them with the glaze.  Turn the heat to low, cover the pot and cook for 3-4 minutes, shaking the pot from time to time.
  3. Uncover, add the parsley, then salt and pepper to taste.  Stir and serve.

Makes 4 servings.

 

Filed Under: American, Canadian, French, Maple Syrup, Sides, Vegetables Tagged With: , , , ,
16 May 2011 What on Earth is Hutspot?

What on Earth is Hutspot?

May 16, 2011 By

Hutspot is a traditional Dutch dish whose meaning, loosely translated, is “mash pot”.  It is a combination of potatoes mashed with other widely available vegetables, onion and bacon.  Some of the traditionally used vegetables are carrots, endive, kale, spinach and turnip greens (this dish made with greens is called Stamppot). This popular side dish is typically paired with meat to create a hearty meal worthy of cool, rainy Dutch Winter days.  Trinetty and Jac, my guys’ Dutch mom and her better half, provided a recipe that I have made some slight tweaks to and I’m thrilled to share it.

Ingredients:

  • 2 medium Russet potatoes, peeled and cut into one-inch pieces
  • 2 medium carrots, peeled and cut into one-inch pieces
  • 4 tbsp butter, separated
  • 2 large shallots, finely sliced
  • 5 bacon slices, thick cut
  • 1/2 cup whole milk
  • Salt and pepper

Directions:

  1. In a large saucepan, cover the potatoes and carrots with water then boil them until tender, 10-15 minutes.
  2. Melt 2 tablespoons of butter in a medium frying pan then sauté the shallots over medium heat until softened and slightly browned, about 5 minutes. Set aside.
  3. In a large frying pan, cook the bacon for about 10 minutes over medium heat until browned and slightly crispy.  Remove bacon from the pan and drain over paper towels – reserve bacon fat.
  4. Place the cooked potatoes and carrots in a large bowl and whip them using a hand mixer over medium speed for about 3 minutes – mixture will still be a bit lumpy.  Add the milk, the remaining 2 tablespoons of butter and the salt and pepper, mixing well to incorporate.
  5. Chop the cooked bacon into bite-size pieces.  Add half the bacon to the mashed potato mixture and stir to incorporate.
  6. To serve, spoon half the mashed potatoes into a bowl, create a well in the potato mixture, add 1 teaspoon of bacon fat to the well then sprinkle half the remaining bacon pieces over the dish.  Repeat with the second portion.

Makes two generous servings.

Filed Under: Dutch, Potatoes, Sides, Vegetables Tagged With: , , , ,
« Previous Page
Next Page »