3 April 2017 Creamy Soft Polenta

Creamy Soft Polenta

April 3, 2017 By

Polenta is comfort in a bowl and ultra-easy to make. It’s a perfect complement for hearty toppings like short ribs, boeuf Bourguignon or sautéed mixed mushrooms. It’s also delicious served on its own with an extra grating of Parmesan.

This week, I served my polenta with rich, delectable boeuf Bourguignon (beef in Burgundy sauce) and it was fabulous. Since it was just two of us, I simply halved the below recipe. The polenta will congeal into the shape of the dish it’s stored in so I often make the recipe below and store the leftovers in a square container in the fridge then ‘unmold’, cut into squares and pan fry slabs of cheesy deliciousness to serve with grilled Portobello mushrooms.

I use a combination of medium and finely-ground corn meal for smoothness with just a bit of texture but you can use a cup of either one instead. No need to buy two kinds of corn meal if you don’t want to.

Ingredients:

  • 4 cups water
  • 1 tsp. salt
  • ½ cup medium stone ground corn meal
  • ½ cup fine stone ground corn meal   
  • 4 Tbsp. butter
  • ½ cup grated Parmesan cheese plus 1 Tbsp. for garnish
  • 1 cup white cheddar (optional but best)
  • Freshly ground black pepper

Polenta on Beef Burgundy

Directions:

  1. Over medium-high heat in a heavy saucepan, bring the water to a boil. Add the salt and reduce heat to medium. While whisking, add the corn meal in a slow, steady stream. Whisk vigorously for a minute, until thickened a bit. Lower heat to medium-low and cook covered for 15 minutes, stirring every minute or so in order to prevent scorching on the bottom of the pan.
  2. Add the butter and stir until fully incorporated.
  3. Add the Parmesan and stir until fully incorporated.
  4. Add the cheddar (if using) and stir until fully incorporated.
  5. Serve immediately with a dusting of pepper and the reserved Parmesan.

Makes 4 servings.

Easy Creamy Polenta
Serves 4
A delicious, easy-to-make polenta recipe to pair with saucy, hearty dishes or served on its creamy, delectable own.
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Prep Time
5 min
Cook Time
15 min
Total Time
15 min
Prep Time
5 min
Cook Time
15 min
Total Time
15 min
Ingredients
  1. • 4 cups water
  2. • 1 tsp. salt
  3. • ½ cup medium stone ground corn meal
  4. • ½ cup fine stone ground corn meal
  5. • 4 Tbsp. butter
  6. • ½ cup grated Parmesan cheese plus 1 Tbsp. for garnish
  7. • 1 cup white cheddar (optional but best)
  8. • Freshly ground black pepper
Instructions
  1. 1. Over medium-high heat in a heavy saucepan, bring the water to a boil. Add the salt and reduce heat to medium. While whisking, add the corn meal in a slow, steady stream. Whisk vigorously for a minute, until thickened a bit. Lower heat to medium-low and cook covered for 10 minutes, stirring every minute or so in order to prevent scorching on the bottom of the pan.
  2. 2. Add the butter and stir until fully incorporated.
  3. 3. Add the Parmesan and stir until fully incorporated.
  4. 4. Add the cheddar (if using) and stir until fully incorporated.
  5. 5. Serve immediately with a dusting of pepper.
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Filed Under: Appetizers, Cheese, Entrees, French, Italian, Sides, Vegetarian Tagged With: , ,
30 March 2017 5 Best Bacon Recipes

5 Best Bacon Recipes

March 30, 2017 By

It’s been said that bacon makes everything better. I must agree with that statement…porky, fatty, salty…what could be better (vegan/vegetarian friend refrain from comments!).

Here are 5 of the best bacon-centric recipes on my blog for you to try this weekend.

Bonus recipe (I know it’s pancetta you purists): Spaghetti alla Carbonara

Leave me a comment after you’ve tried these!

Happy eating,

Veronique

Filed Under: American, Appetizers, Bacon, Breakfast, Entrees, Sides, Soups Tagged With: ,
27 March 2017 Maple Syrup Spread

Maple Syrup Spread

March 27, 2017 By

It’s that time of year when I get homesick for Quebec and my family….and, going to the maple sugar shack. I grew up going to the sugar shack at our ranch and get a serious case of the blues when I can’t make it up to Quebec for this sweetest season. When that happens, as is the case this year, I’m sure to come up with a few maple-centric recipes to satisfy my sweet tooth.

This easy maple spread is perfect on toast, waffles, crepes/pancakes or as a topping for ice cream. It will keep sealed in the fridge for a week.

Ingredients:

  • 1 cup heavy whipping cream
  • 1 cup pure maple syrup

Directions:

  1. In a heavy saucepan over medium heat, bring the cream and syrup to a simmer. Cook until a candy thermometer reads 105 degrees, whisking frequently.
  2. Pour the hot liquid in a canning jar that’s been sterilized (pour boiling water in the jar then whip dry with a clean cloth). Place a piece of plastic wrap on the surface of the spread and allow to cool completely. Seal with a lid a chill in the fridge for a couple hours before using.

Makes about 1¾ cups spread.

Cheers,

Veronique

Filed Under: Breakfast, Canadian, Desserts, Maple Syrup, Vegetarian Tagged With: , , ,
17 March 2017 Spinach Dip Mozzarella Sticks

Spinach Dip Mozzarella Sticks

March 17, 2017 By

Photo by Etienne

My brother-in-law, Etienne, enjoys experimenting in the kitchen and trying new dishes when at restaurants. I really love that about him! This past week, he decided to try one of those Buzzfeed’s Tasty video recipes for Spinach Dip Mozzarella Sticks. How great does that sound!!? It’s like two of my favorite appetizers in one!

Ingredients:

  • 8 ounces cream cheese, softened
  • ½ cup cooked spinach, drained
  • 2 cups shredded mozzarella cheese
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. garlic powder
  • 2 cups all-purpose flour
  • 4 large eggs, beaten
  • 2 cups seasoned breadcrumbs
  • Canola oil, for frying
  • Marinara sauce for dipping, homemade or store-bought

Directions:

  1. In a medium bowl, combine the cream cheese, spinach, mozzarella, salt, black pepper and garlic powder, stirring until thoroughly mixed. Transfer the cream cheese mixture to a baking sheet lined with parchment paper and spread it. Freeze for 30 minutes.
  2. Transfer the frozen spinach mixture onto a cutting board and peel off the parchment paper. Slice the block into 1-inch wide strips, then slice the strips in half into sticks.
  3. Place the flour, eggs and breadcrumbs into three separate bowls. Dip the spinach dip sticks into the flour, then the eggs, then the breadcrumbs, then back into the eggs, and finally back into the breadcrumbs. Set the breaded sticks aside on a plate.
  4. Heat oil in a pot over medium-high heat. Fry the breaded sticks for about 30 seconds to a minute, until golden brown.
  5. Cool and serve with marinara sauce.

Serves 15–20

 

Recipe by Tasty.

Filed Under: American, Appetizers, Cheese, Vegetables, Vegetarian Tagged With: ,
14 March 2017 Top 5 Pies for Pi Day

Top 5 Pies for Pi Day

March 14, 2017 By

Streusel Top Blueberry Custard Pie

Today, 3/14, is Pi Day and to help celebrate this special day, I’m sharing a list of the top 5 pies I’ve posted on my blog.

Chocolate Silk Pie

Maple Syrup Pie

Maple Bourbon Pecan Pie

Key Lime Pie

Streusel Top Blueberry Custard Pie

Hope you try baking one of these and if so, that you let me know your thoughts!

Cheers,

Veronique

Filed Under: American, Desserts Tagged With: , ,
13 March 2017 Vegetarian Chili Stuffed Red Bell Peppers

Vegetarian Chili Stuffed Red Bell Peppers

March 13, 2017 By

I’m still on my mission to try to stick to vegetarian dishes on #MeatlessMonday and since I’d make a double batch of my Vegetarian Black Bean and Butternut Squash Chili a month ago and it was calling my name from the freezer, I decided to use that delicious concoction in a stuffed pepper dish.

Since I defrosted about 3 cups of chili, I used the remaining two cups for a southwestern lasagna and I’ll share that with you next week.

These stuffed peppers are fab as a take to work lunch as they’re really simple to microwave from the office kitchen. They’re also great paired with a salad dressed with some tasty, zesty dressing (perhaps my Easy Greek Vinaigrette) for a light dinner.

Ingredients:

  • 1 large red bell pepper (if green or yellow peppers are cheaper, go for them)
  • 1 cup brown or white rice, cooked
  • 1 cup grated Cheddar cheese, plus 2 reserved tablespoons
  • 1 cup vegetarian chili (could be store-bought_

Directions:

  1. Preheat oven to 350 degrees.
  2. Remove the pepper stem and cut the pepper in half lengthwise. Remove any seeds and extra membrane from the inside of each half.
  3. Place each pepper halves, cut side down, in a baking dish and cook in the oven for 20 minutes. Allow to cool for a few minutes so the pepper is cool enough to handle.
  4. In a large bowl, combine the rice, the cup of cheese and the chili.
  5. Spoon the chili mixture inside each bell pepper half and return to the baking dish. Top each pepper half with a tablespoon of cheese and bake for 20 minutes.

Serve with a side salad. Yields 2 servings.

 

Vegetarian Chili Stuffed Red Bell Peppers
Serves 2
These stuffed peppers are fab as a take to work lunch as they’re really simple to microwave from the office kitchen. They’re also great paired with a salad dressed with some tasty, zesty dressing (perhaps my Easy Greek Vinaigrette) for a light dinner.
Write a review
Save Recipe
Print
Prep Time
15 min
Total Time
1 hr
Prep Time
15 min
Total Time
1 hr
Ingredients
  1. • 1 large red bell pepper (if green or yellow peppers are cheaper, go for them)
  2. • 1 cup brown or white rice, cooked
  3. • 1 cup grated Cheddar cheese, plus 2 reserved tablespoons
  4. • 1 cup vegetarian chili (could be store-bought)
Instructions
  1. 1. Preheat oven to 350 degrees.
  2. 2. Remove the pepper stem and cut the pepper in half lengthwise. Remove any seeds and extra membrane from the inside of each half.
  3. 3. Place each pepper halves, cut side down, in a baking dish and cook in the oven for 20 minutes. Allow to cool for a few minutes so the pepper is cool enough to handle.
  4. 4. In a large bowl, combine the rice, the cup of cheese and the chili.
  5. 5. Spoon the chili mixture inside each bell pepper half and return to the baking dish. Top each pepper half with a tablespoon of cheese and bake for 20 minutes.
Notes
  1. Serves 2.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Cheers,

Veronique

Filed Under: American, Appetizers, Cheese, Entrees, Mexican, Starters, Vegetables, Vegetarian Tagged With: , , ,
6 March 2017 Easy Slow Cooker Chicken Tikka Masala

Easy Slow Cooker Chicken Tikka Masala

March 6, 2017 By

I love Indian food and the deep flavors of the various dishes I’ve tried thus far. Over the years, I’ve fine-tuned my recipe for Chicken Tikka Masala that’s slow cooked and delicious, but this past weekend, I decided to pull the old Crockpot out of the attic and make this comforting recipe in it. So perfect for a cold winter day!

Nothing could be simpler to make, as long as you have the necessary spices. All are easy to find at local grocery stores, but if you live very remotely, perhaps the Garam Masala might give you a bit of trouble to find. Luckily, there’s Amazon to the rescue!

There’s just one issue with this recipe – your house will smell intoxicatingly amazing all day long….it’s best to make this recipe on a day you’ll be out of the house or else you’ll be salivating (like we did) most of the day!

If you want to make this vegetarian – simply replace the chicken with a 29-ounce can of rinsed chickpeas! 

Long Simmering Ingredients:

  • 2 pounds boneless, skinless chicken thighs, cut into 1½-inch chunks
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 Tbsp. fresh ginger, minced
  • 1 29-ounce can of tomato purée
  • 2 Tbsp. olive oil
  • 1 Tbsp. Garam Masala
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 2 tsp. paprika
  • 1 tsp. turmeric
  • ½ tsp. ground cinnamon
  • ½ tsp. cayenne pepper (if you don’t love spicy food, make this ¼ tsp.)
  • ½ tsp. ground black pepper
  • 1 tsp. salt
  • 1 Tbsp. granulated sugar
  • 2 bay leaves

Finishing Ingredients:

  • 1 cup heavy cream
  • 2 Tbsp. corn starch
  • 2 Tbsp. lemon juice
  • Chopped cilantro, optional (could also use flat leaf parsley)

Directions:

  1. Coat the inside of a slow cooker with cooking spray (or rub with olive oil).
  2. In the slow cooker, combine all the “Long Simmering Ingredients” and stir well to coat all the chicken pieces with the spices and tomato puree. Cook on low for 8 hours or on high for 4 hours.
  3. In a bowl, whisk together the cream and the corn starch until smooth. Add to the chicken mixture, stir well to incorporate and cook for 20 minutes.
  4. Add the lemon juice, stir to incorporate.
  5. Serve with Easy Basmati Rice and chopped cilantro, if using.

Makes 6 servings.

Enjoy!

Veronique

 

Recipe inspired by this.

Filed Under: Chicken, Entrees, Indian, Slow Cooker Tagged With: , , , ,
18 February 2017 The Absolute Best Texas Style Beef Chili

The Absolute Best Texas Style Beef Chili

February 18, 2017 By

Texas Style Beef ChiliI’ve been using my “Beef Chili for a Crowd” recipe for as long as I can remember. It’s flavorful, a bit spicy and feeds an army. I never saw a reason to use a different recipe until I judged a chili competition when this elderly gentleman made the absolutely best Texas-style chili I’ve ever had. For those not familiar with Texas-style chili – it contains no beans (blasphemy) and it typically featured hand-chopped beef instead of the common ground beef style that’s so popular here in the northeast.

This chili is hearty, rich, and earthy with just the right level of spice. I won’t lie – cubing the beef into small pieces pretty much sucks, but the final product is so worth it.

While many grocery stores now carry dried chiles, I visited my local Mexican grocer to find the requisite guajillo chiles.

I know it’s a multi-step recipe, but it freezes beautifully for a month, so make it, have a bowl and freeze the rest!   

I serve this chili with tortilla chips for dipping, guacamole, cheddar and sour cream. Use whatever garnishes you enjoy.

Ingredients:

  • 8 dried chiles, either New Mexico or guajillo
  • 2 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 6 Tbsp. vegetable oil, divided
  • 2 – 2½ pounds boneless beef chuck roast, cut into ½-inch cubes
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef stock
  • 1 cup dark beer
  • 3 Tbsp. yellow cornmeal
  • 1 Tbsp. white vinegar
  • 1 Tbsp. brown sugar
  • Sour cream, for garnish (optional)
  • Sharp Cheddar cheese, grated, for garnish (optional)
  • Diced avocado, for garnish (optional)
  • Lime wedges, for garnish (optional)

Directions:

  1. Preheat oven to 325 degrees.
  2. Lay out dried chiles on a baking sheet lined with foil and roast in the oven for 8 minutes, until fragrant. Add the roasted chiles to a bowl, cover them with hot water and allow to soak for 30 minutes. I use a bowl to weight down the chiles in the water – SEE IMAGE OF THIS TRICK.
  3. Drain the chiles (reserve the soaking water), cut off stems, remove seeds and roughly chop them. Add the chopped chiles to a blender along with the cumin, the salt, the pepper, 1/2 cup of the reserved chile soaking liquid and blend until the mixture is very smooth, about 2 minutes. Set aside.
  4. Place a large Dutch oven over medium-high heat. Season beef cubes with big pinches of salt and pepper. Add 3 tablespoons vegetable oil and brown beef in 2 batches until browned on all sides, 8-10 minutes per batch. Remove beef and set aside.
  5. Lower the heat to medium, add the remaining 3 tablespoons vegetable oil to the pot and add onions – cook for 4 minutes, stirring frequently then add the garlic and cook for another minute.
  6. Add the beef stock, 1 cup of the reserved chile soaking liquid and the beer to the onions and garlic and scrape up any bits on the bottom of the pan. Add the beef back to pot with any cooking juices along with the pureed chile paste and the cornmeal. Turn the heat to low and simmer the chili, covered, for 90 minutes. Uncover the chili and cook for 15 more minutes.
  7. Add the vinegar and the brown sugar to the pot, remove from heat, and let sit for 30 minutes for the chili to thicken. The chili can be made a day ahead of serving, up until this point. Simply cool, cover and refrigerate.
  8. When ready to eat, gently reheat chili over low heat, adding more beef stock if the chili is too thick. Give a final seasoning of salt or pepper, if needed.
  9. Serve chili with any/all preferred garnishes.

Yields 4 hearty portions.

 

 

Adapted from this recipe.

Filed Under: American, Appetizers, Beef, Entrees, Mexican, Soups Tagged With: , ,
13 February 2017 Linguine with Clams and Confit Garlic Sauce

Linguine with Clams and Confit Garlic Sauce

February 13, 2017 By

I was watching an old episode of The Best Thing I Ever Ate – SAUCED last weekend where Chef Michael Psilakis talked about the linguine and clam sauce at Don Peppe in Queens, NY (watch the mouth-watering episode here). That’s basically all I could think of this whole past week so I decided to try to recreate the simple yet delish dish.

First, please use good quality pasta – my favorite is Delverde. Next, buy your clams from a reputable source. Last, take the time to really confit (slow cook for a long time) the garlic – it’s key in this recipe.

If you want a slightly thicker sauce, you could create a slurry of ¼ cup water and 1 teaspoon of cornstarch and add right before step 4. I don’t think it’s necessary and some, I’m sure, would find this sacrilegious.

Ingredients:

  • 1 pound of linguine or fettucine, cooked 1 minute less than package direction, with ½ cup pasta cooking water reserved
  • 1 cup olive oil
  • 10 whole garlic cloves, peeled
  • 1 cup dry white wine
  • Juice of ½ lemon
  • 1 tsp. red pepper flakes
  • ½ tsp. each salt and pepper
  • 2 dozens little neck clams
  • 3 Tbsp. butter
  • Chopped Italian parsley, optional

Directions:

  1. In a small heavy saucepan over medium-low heat, warm the olive oil. Add the garlic cloves and allow to cook for 20 minutes. If the cloves are smaller and they begin to brown early in the cooking process, lower the heat to low – make sure the cloves don’t burn!
  2. Add the garlic cloves and the cooking oil to a large sauté pan that has a lid. Turn the heat to medium and add the ½ cup pasta cooking water, wine, lemon juice, red pepper, salt and pepper to the oil. Bring to a simmer and whisk to combine.
  3. Add the clams to the sauté pan, cover with the lid and cook for 3-4 minutes until the clams have opened. Discard any clams that didn’t open (unopened clams = bad clams). Remove the clams to a large serving bowl, leaving the sauce in the sauté pan.
  4. Lower the heat to low and add the butter, swirling until fully melted.
  5. Add the pasta and gently stir to coat in the sauce. Add the parsley, if using, then add the sauce and pasta to the serving bowl with the clams, tossing gently to combine.
  6. Serve with crusty bread.

Makes two VERY generous portions.

 

Filed Under: American, Entrees, Italian, Sauce, Seafood Tagged With: , , ,
10 February 2017 Baked Pepperoni Pizza Dip

Baked Pepperoni Pizza Dip

February 10, 2017 By

Baked Pepperoni Pizza DipWe were just going to order pizza while watching the “big game” since it was just the two of us, but then I decided to make the next best thing – pepperoni pizza dip!!

The dip would be great with potato chips but I served it with toasted baguette slices. You’ll want a sturdy vessel to run through all the layers of gooey yumminess (see what I mean by gooey and perfect).  

Ingredients:

  • 8-ounce block of cream cheese, softened
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese
  • 1 tsp. dried oregano
  • ¼ tsp. ground black pepper
  • 1 cup pizza sauce
  • 1 ½ cups shredded mozzarella cheese, or Italian blend cheeses
  • 20 slices pepperoni
  • Toasted baguette slices.

Directions:

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine the cream cheese, sour cream, Parmesan cheese, oregano and black pepper. Spread the cream cheese mixture on the bottom of 9″ round pie plate or other baking dish.
  3. Top cheese mixture with the pizza sauce.
  4. Top the sauce layer with the mozzarella cheese.
  5. Top the Mozzarella cheese with the pepperoni slices.
  6. Bake the dip for 25 minutes, until the cheese is melted and the dip is bubbly.
  7. Serve warm with toasted baguette slices.

Yields 8 appetizer portions.

 

 

Adapted from this recipe.

Filed Under: American, Appetizers, Cheese, Italian, Snacks, Starters Tagged With: , , ,
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