26 November 2017 Prosciutto Wrapped Maple Sweet Potatoes

Prosciutto Wrapped Maple Sweet Potatoes

November 26, 2017 By

Sweet Potato Fries

Prosciutto Wrapped Maple Sweet Potatoes – come on, that sounds so good!

I’m from Quebec so my side dishes often feature maple syrup. It’s just a perfect ingredient, that’s great in both sweet and savory dishes and I use it frequently.

When I was asked to bring a Thanksgiving side dish recently, I wanted to do sweet potatoes, but not the traditional oversweet version with marshmallow topping that very few people actually like (in my circle anyways). This recipe is perfect as it still features the traditional sweet potatoes but they’re in finger food size in fries wrapped in salty prosciutto then glazed with maple syrup. There’s nothing to NOT like here folks.

The sweet potatoes will be in various size so aim to get to around 24 ‘fries’. If that means less than four potatoes, do less or add more prosciutto and do more fries!

Cooking for a crowd, double the recipe!

Ingredients:

  • 4 long medium-size sweet potatoes, peeled and cut into 24 fries/wedges
  • 1 Tbsp. vegetable oil
  • Sprinkling of salt and pepper
  • 6-8 ounces thinly-sliced Prosciutto
  • ¼ cup maple syrup
  • 1 tsp. ground cinnamon
  • ¼ tsp. cayenne pepper
Sweet Potato Fries

Unbaked Sweet Potato Fries

Directions:

  1. Preheat the oven to 425 degrees F. Line two large rimmed baking sheets with parchment paper.
  2. Place the sweet potato fries in a large bowl and drizzle them with oil. Sprinkle generously with salt and pepper, then toss to coat.
  3. Cut the Prosciutto pieces into two long strips. Wrap one Prosciutto strip around each potato fry, tucking the ends under the bottom. Bake for 20 minutes.
  4. In a small bowl, whisk together the maple syrup, cinnamon and cayenne pepper. Set aside.
  5. Brush the maple syrup mixture over the potato fries and bake an additional 5 minutes. Serve warm, or at room temperature.

Inspired from this recipe.

Filed Under: American, Appetizers, Bacon, Canadian, Maple Syrup, Sides, Snacks, Starters, Vegetables Tagged With: , , ,
22 November 2017 Short Cut Creamy Chicken and Rice Soup

Short Cut Creamy Chicken and Rice Soup

November 22, 2017 By

Creamy Chicken and Rice SoupCreamy chicken and rice soup has been a favorite of mine since my youth going to St Hubert restaurant in Quebec. St Hubert is a popular restaurant chain and the rice and creamy chicken soup it makes is pure comfort in a bowl.

This week as I was prepping for my pot of Sunday soup, I decided to make my typical chicken soup, creamy. Then I decided to replace the hand-cut spaghetti (popular at my home) with the rice from a boil-in bag. The result – velvety texture, big chicken flavor and hearty enough to almost use a fork to eat!

The “Short Cut” Part

I had leftover cooked chicken and homemade chicken broth in the freezer so I used that, but you could poach your own chicken to use or simply buy a rotisserie chicken at the grocery store and grab store-bought broth. I’m a big believer in taking shortcuts in the kitchen, especially when they result in the heaven-in-a-bowl that is this Creamy Chicken and Rice Soup.

Ingredients

  • 4 Tbsp. vegetable oil
  • 1 small yellow onion, diced
  • 2 medium-large carrots, diced
  • 3 stalks celery, diced
  • 1 garlic clove, minced
  • 6 cups low-sodium chicken broth
  • ½ tsp. each dried thyme and sage
  • 1 tsp. each salt and pepper
  • 2 cups diced roasted chicken
  • 1 cup heavy cream
  • 3 tsp. corn starch diluted into ½ cup cold water
  • 1 Uncle Ben’s Boil-In Bag rice packet, uncooked OR 2 cups cooked long grain rice

Directions

  1. In a large pot over medium-high heat, warm the oil. Add the onion, carrot, celery and sauté until tender, about 10 minutes, stirring frequently. Add the garlic and cook an additional minute.
  2. Add chicken broth, thyme, sage, salt, black pepper and chicken and cook for 10 more minutes.
  3. Add the cream and bring the soup to a simmer. Add the corn starch mixture and stir for 2 minutes until the soup has thickened.
  4. Add the uncooked rice, lower heat to medium-low and cook 15 more minutes. If using cooked rice, reduce the cooking time for 2 minutes.

Serves 6 generously.

Filed Under: American, Canadian, Chicken, Soups, Vegetables Tagged With: , ,
20 November 2017 Easy Dutch Sausage Bread (Saucijzenbroodjes)

Easy Dutch Sausage Bread (Saucijzenbroodjes)

November 20, 2017 By

Dutch Sausage BreadsMy guy is Dutch and every time we go to Holland (okay, The Netherlands), the one food item he has to have right away is a warm Dutch sausage bread, also known as Saucijzenbroodjes in Dutch. Every bakery and grocery store there sells Saucijzenbroodjes and they’re just as the name sounds – sausage stuffed into bread. My Mother-In-Law’s boyfriend usually brings a brown bag full of them each morning and it’s a quick way to get my hubby out of bed.

I’ve been looking for a recipe for Dutch Sausage Bread and didn’t want to have to make my own dough, so found a recipe that uses puff pastry. The sausage mix comes together very quickly – think meatballs – and gets shaped in long meat “snakes” that are then rolled in the defrosted puff pastry and baked.

These Saucijzenbroodjes reheat really well in the oven or, as we do, in the toaster oven for a quick breakfast. After baking them, I let them cool completely then place in storage containers in the fridge for up to 5 days.

Dutch Sausage Bread would be great when family is in town for the holidays as you could make them a couple days in advance and simply reheat them in the morning.

Ingredients

  • 1 pound lean ground beef
  • 1 large egg
  • 2 Tbsp. milk
  • 1 tsp. salt
  • 1/8 tsp. nutmeg
  • ½ tsp. freshly ground pepper
  • ½ cup panko bread crumbs
  • 1 tsp. Worcestershire sauce
  • 4 sheets puff pastry, thawed (I use two 17.3-ounce boxes of Pepperidge Farm Puff Pastry Sheets).
  • 1 egg yolk
  • 1 tsp. milk

Directions:

  1. Preheat oven to 400° F. Line two baking sheets with parchment paper, set aside.
  2. Carefully unfold the pastry sheets. Lengthwise, cut each rectangular sheet in half to create 8 separate sheets (see photo).
  3. In a medium mixing bowl, combine first 8 ingredients – don’t overmix to keep the mixture tender and moist. Divide into 8 equal portions.
  4. Roll each of the 8 portions of meat into long snakes and place across the middle of each of the 8 puff pastry rectangles (see photo). Fold each pastry sheet around its meat “sausage” and, using wet fingers, pinch the top and bottom edges together, enclosing the sausage. Note that if you end up with excess pastry when you pinch both ends, you can cut some off (I had to do this). Cut each of the 8 rolls into 4 equal sized portions, for a total of 32 sausage breads.
  5. Beat egg yolk with milk and brush egg mixture over the breads.
  6. Place the sausage breads onto the parchment-lined baking sheets and bake for 20-25 minutes or until pastry is crisp and golden brown (mine took 25 minutes).

Adapted from this recipe.

Filed Under: Breakfast, Dutch Tagged With: , , , ,
27 October 2017 Fall Cocktails Recipes by Top NJ Mixologists

Fall Cocktails Recipes by Top NJ Mixologists

October 27, 2017 By

Liven up Halloween bashes and autumn get-togethers with handcrafted drinks featuring pumpkins, apples + seasonal spices.

The Velvet Vampire Courtesy of Kelly Fell – The Duke and Elephant Food + Spirits

  • 2 oz Old Overholt Rye
  • 2 tsp St. Germain
  • 1 1/2 oz pumpkin juice
  • 1 tsp house made hibiscus juice (infused with lemon and orange)
  • 1/2 oz fresh lime juice
  • 1/2 oz simple syrup
  • 1/2 oz ginger juice

Combine all ingredients in shaker with ice. Shake. Serve in chilled glass with ice.

 

The Autumn Leaves Courtesy of Francis Schott – Stage Left Steak

  • 2 oz Jack Daniels Single Barrel whiskey
  • 1/2 oz St. Elizabeth allspice dram
  • 1/2 oz fresh lemon juice
  • 1/2 oz honey syrup
  • 1/4 oz cinnamon syrup
  • grated cinnamon and nutmeg, for garnish

Combine ingredients in a mixing glass and shake with ice. Strain to a rocks glass over ice (or a single large ice ball or cube). Garnish with grated cinnamon and nutmeg.

Smashing Pumpkin Martini Courtesy of Caitlyn Ritz – Ho-Ho-Kus Inn & Tavern

 

  • 2 tsp pumpkin puree (recipe below)
  • 3/4 oz Nocello liqueur
  • 2 oz vanilla vodka
  • cinnamon sugar rim
  • cinnamon stick for garnish

Add pumpkin puree, Nocello liqueur and vanilla vodka to a cocktail shaker. Add ice and shake. In a small bowl, mix cinnamon with granulated sugar and place on a plate, wet the rim of the glass with any citrus slice available (or simply water). Pour shaker contents into martini glass. Garnish with cinnamon stick.

Homemade Sugar Pumpkin Puree

Slice off stem and top of sugar pumpkin. Place on cutting board sliced side down and cut in half. Scoop out insides and discard. Brush with olive oil and place on a lined cookie sheet. Bake at 350 degrees for 40 minutes until soft. When done, take off skin and reserve flesh in a bowl. Sprinkle 1 teaspoon of pumpkin pie spice over pumpkin flesh. Puree with a stick blender or food processor. Will keep for 2 days or place in ice cube trays and freeze for up to 6 months.

Stone Fence Courtesy of Nancy Laird – Restaurant Serenade

  • 2 oz Maker’s Mark bourbon
  • 5 oz fresh apple cider
  • 1/2 oz fresh lemon juice
  • 3 dashes simple syrup

Build in rocks glass filled with ice. Garnish with apple slice and bourbon cherries.

Happy autumn!

Veronique

Filed Under: Cocktails Tagged With: , ,
20 October 2017 Blueberry Panna Cotta

Blueberry Panna Cotta

October 20, 2017 By

Panna cotta, which means “cooked cream” in Italian, is a popular dessert of sweetened cream that’s thickened with gelatin. Since I love custards of all kinds, I’m a fan of panna cotta.

I’ve been in a blueberry mood since the start of the season. I put blueberry on my cereal to start the day and end the day with blueberries on my Greek yogurt – just yum!

This is a simple recipe that’s easy enough to make for a week night but impressive enough to make for a special occasion.

Ingredients:

  • 3 cups whole milk
  • 4 ounce cream cheese
  • 1 Tbsp. honey
  • 10 Tbsp. blueberry jam
  • 1 tsp. pure vanilla extract
  • 1 packet (7 grams or 2 ½ tsp.) flavorless gelatin (I use Knox)
  • 6 ½ Tbsp. water
  • ½ cup fresh blueberries

Directions:

  1. In a heavy saucepan over low heat, cook the milk, cream cheese, honey, 4 tablespoons of jam and the vanilla for 15 minutes, stirring frequently. Set aside for later use.
  2. In a small bowl, dissolve the gelatin in 1/5 cup of cold water. Add the rest of the water to a saucepan and bring to a boil. Add the hot water to the dissolved gelatin and whisk to fully incorporate. Add the gelatin mixture to the milk/cheese mixture and whisk to incorporate.
  3. Using a hand mixer, blend the mixture until mostly smooth, about 2 minutes, then push through a fine sieve to remove any lumps. Add to small glass cups (yields enough for 6) and refrigerate at least 6 hours. Garnish with the remaining jam and fresh blueberries.

Yields 6 panna cottas.

Filed Under: Desserts, Fruits, Italian
14 October 2017 Mini Meatball Tomato Basil Soup

Mini Meatball Tomato Basil Soup

October 14, 2017 By

My guy’s been asking me to make his childhood favorite – tomato soup with mini meatballs, for a while now. I just didn’t get it…what could be better than rich tomato soup on its own, or perhaps served with a melty grilled cheese? Mini meatballs and tomato soup is actually better, that’s the answer.

Last weekend, I finally agreed to try to replicate this soup from my hubby’s childhood in The Netherlands and he loved it! I used my tomato basil soup as the base and just made tiny, the size of large marbles, meatballs that simmered in the rich soup.

To make things really easy, I used my stick blender to pure the soup but you could follow the recipe and use a standard blender also – up to you how much clean up you’re looking to do!

Ingredients:

  • Recipe for Tomato Basil Soup
  • 1 pound ground beef
  • 1 large egg
  • 2 Tbsp. bread crumbs
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. grated Parmesan cheese
  • 1 tsp. each, salt, black pepper and dry basil

Directions:

  1. Make the soup according to the linked recipe. Once the soup is cooked and has been pureed, turn the heat to low and keep warm.
  2. In a large bowl, combine all the remaining ingredients and stir to fully combine, making sure to not over mix. I use my hands for this. For meatballs the size of a large marble. Add the mini meatballs to the simmering soup and cook, stirring occasionally, for 20 minutes.

Makes 6 servings.

Filed Under: American, Beef, Dutch, Soups Tagged With: , , ,
14 October 2017 Vermont Cheddar Cheese Soup

Vermont Cheddar Cheese Soup

October 14, 2017 By

Rich, comforting, decadent…just some words to describe this cheesy soup. To take this soup from starter to entree, I sometimes serve it with a bacon grilled cheese…can there ever be too much cheese?

Ingredients:

  • 1/4 cup (1/2 stick) butter
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 4 cups chicken broth
  • 1 1/2 cups half and half (or light cream)
  • 2 1/2 cups white Vermont cheddar cheese, grated (10 ounces)
  • 1/2 tsp. Worcestershire sauce
  • Dash Tabasco
  • 1/4 cup parsley

Directions:

  1. Melt butter in a heavy saucepan over medium-high heat.
  2. Add onions, celery and garlic and sauté 5 minutes.
  3. Mix in flour, paprika, and cayenne pepper and cook, stirring frequently, for 3 minutes.
  4. Gradually stir in broth, bring to a simmer and cook for 2 minutes, stirring frequently. Reduce heat to medium-low, cover and simmer 15 minutes. 
  5. Using a stick blender or standard blender, purée the soup until completely smooth.
  6. Add half and half to soup and bring to a simmer over medium heat. 
  7. Add cheese 1/2 cup at a time, stirring until cheese melts after each additions. 
  8. Add Worcestershire sauce, Tabasco and parsley. 
  9. Season to taste with salt and pepper.

Yields 6 Servings.

Filed Under: American, Cheese, Soups Tagged With: , , ,
20 September 2017 Coconut Milk Roasted Chicken

Coconut Milk Roasted Chicken

September 20, 2017 By

I had a couple of whole chickens in the freezer that I wanted to cook now that fall is here and I need the space in the freezer for bags of foods from my summer crops.

This recipe follows in my goal to make tasty dishes even when “there’s nothing to eat in this house” so I opened the pantry and gathered leftover produce and made a roasted chicken with tons of Thai/Indian flavors that was a huge hit at my home.

I know roast chicken and white rice isn’t the easiest to photograph BUT, this was definitely a tasty dish that took about 20 minutes to prepare (plus roasting time).

Ingredients:

  • 5-6 pound whole chicken, washed under cool water and patted dry with paper towels
  • 1 tsp. each salt and black pepper
  • 3 large garlic cloves, minced
  • 2 Tbsp. finely chopped lemongrass
  • 1 Tbsp. grated ginger
  • 1 tsp. thyme
  • 1 Tbsp. olive oil
  • ¼ cup vegetable oil
  • 2 tsp. smoked paprika
  • 1 tsp. garam masala (use curry powder if you don’t have)
  • ½ tsp. cayenne pepper
  • 1 medium onion diced
  • 13-ounce can coconut milk (I used light)
  • 1 cup chicken broth (or 14.5-ounce can)
  • Slurry – 1 Tbsp. cornstarch whisked with ¼ cup water
  • Squeeze of lime juice (optional)

Directions:

  1. Preheat the oven to 375 degrees.
  2. Rub the chicken all over with salt and pepper.
  3. In a small bowl, combine garlic, lemongrass, ginger, thyme and olive oil to create a paste.
  4. Rub half the garlic mixture on the chicken, reserving the other half. You can use the chicken right away or store it for a day, wrapped in the fridge.
  5. In a large Dutch oven over medium-high heat, allow the vegetable oil to warm for a minute. Add the chicken, breast-side down and brown for about 5 minutes then turn and brown the other side of the chicken for 5 minutes.
  6. Remove the chicken from the Dutch oven to a platter.
  7. To the hot Dutch oven, add the second half of the garlic mixture, the paprika, the garam masala and the cayenne pepper and cook for a minute until fragrant.
  8. Add the diced onion to the spices and cook until softened, about 4 minutes, stirring frequently.
  9. Add the coconut milk and the broth to the onion mixture and stir.
  10. Return the chicken to the Dutch oven, cover and place in the oven. Cook for 1 ½ – 2 hours, until very tender, basting the chicken with the broth periodically.
  11. Remove the chicken from the pot to a serving dish and place the Dutch oven on the stove over high heat. When the broth is simmering, add the corn starch slurry and whisk for 2 minutes until the sauce has thicken.
  12. Carve the chicken and serve with Easy Basmati Rice and the sauce. I love adding a squeeze of lime juice to this dish, but it’s optional.

Serves 6.

 

Inspired by this recipe.

Filed Under: American, Asian, Chicken, Entrees Tagged With: , , ,
17 September 2017 Salmon with Maple Glaze

Salmon with Maple Glaze

September 17, 2017 By

I’m Canadian – you know I have to put maple syrup on things! This is a VERY simple and delicious recipe for salmon, which can be a boring fish. Serve this with green beans or asparagus and you’re in business on busy weeknights.

Don’t have a grill? Live in the frozen tundra and don’t want to go outside? Sear the salmon skin side down in an oven-proof skillet over medium-high heat then finish in the oven at 375 degrees for 15 minutes.

  • 3 Tbsp. brown sugar
  • 1 Tbsp. maple syrup
  • 2 Tbsp. butter
  • 1/4 cup Dijon mustard
  • 2 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 1 Tbsp. finely chopped ginger
  • Vegetable oil
  • Salt and pepper
  • 2 salmon fillets, 6 ounces each

Directions:

  1. In a small saucepan over medium-high heat, melt the brown sugar, maple syrup and butter. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger.  Let cool.
  2. Preheat grill to medium heat.  Brush salmon skin with vegetable oil and season with salt and pepper to taste.  Place the salmon skin side down on the grill. Brush some of the glaze over the salmon fillets.  Grill for 10 to 12 minutes to medium doneness, with the lid of the grill closed.

Serves 2.

Filed Under: American, Canadian, Entrees, Fish, Maple Syrup Tagged With: , ,
16 September 2017 Easy Apple Crumble

Easy Apple Crumble

September 16, 2017 By

Last week, I visited family in Quebec where it’s apple season. While I love a crisp apple picked right off the tree in our orchard, I’m not typically a fan of apple desserts. It’s really not the apple part I don’t like in those desserts, it’s the cinnamon that seems to always be prominent. I do NOT like cinnamon! I know, I’m weird. Come to find out my sister is also weird and doesn’t like cinnamon either, so when she made an apple crumble for dessert one night, she just left out the cinnamon – delish dessert!!

This easy dessert is best served with vanilla ice cream and warm.

Ingredients:

  • 8 medium apples, peeled and thinly-sliced (used Cortlands)
  • ½ cup granulated sugar
  • 2 tsp. lemon juice
  • 2 Tbsp. water
  • ¼ cup butter, softened
  • 1/3 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • ¾ cup quick cooking oats

Directions:

  1. Preheat oven to 350 degrees.
  2. Butter (or coat with cooking spray) a 3-cup baking dish or an 8” pie plate.
  3. In a large bowl, combine the apples, sugar, lemon juice and the water. Place in the baking dish.
  4. In the bowl of an electric mixer, cream the butter for a minute. Add the brown sugar and beat for another minute. Add the flour and oats and beat until just combined. Cover the apples with the flour/oats mixture. Bake for 45 minutes, until top of the crumble is browned and slightly caramelized around the edge.

Serve with vanilla ice cream.

Yields 6 servings.

Filed Under: American, Canadian, Desserts, Fruits Tagged With: , ,
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