31 May 2012 60 Second Mixed Berry Cobbler

60 Second Mixed Berry Cobbler

May 31, 2012 By

Like many of you, I’m a huge fan of Pinterest (http://pinterest.com/foodwinechickie/).  I love getting home remodeling ideas, learning about new wines, looking at gorgeous travel photos and of course, checking out new recipes.

Last week, I found a recipe so ridiculous yet brilliant that, although I’m embarrassed to publish it, I couldn’t help but do so because it takes 60 seconds to prepare and it’s really pretty good.

Ingredients:

  • 2 16-ounce bags frozen mixed berries
  • 1 box white or vanilla cake mix
  • 1 12-ounce can lemon-lime soda (I used Sprite)

Directions:

  1. Preheat oven to 350 degrees.
  2. Coat a 13×9 pan with cooking spray.
  3. Place the frozen berries in the pan in an even layer.
  4. Sprinkle the dry cake mix over the berries.
  5. Pour the soda over the cake mix WITHOUT stirring.
  6. Bake for 45 minutes and serve with vanilla ice cream.

Notes:  You can switch the type of berries you use or try the cobbler with frozen peaches.

 

Filed Under: American, Desserts, Fruits Tagged With: , , , ,
7 May 2012 Easy Bolognese Sauce with Marsala and Maple Syrup

Easy Bolognese Sauce with Marsala and Maple Syrup

May 7, 2012 By

This easy-to-make sauce will develop flavors as it cooks then sits, so prepare it in the morning, let it simmer for 30 minutes or longer and then let it develop flavors as it cools.  Simply reheat it in time for dinner.  Nope, the maple syrup and the Marsala are not typical to Bolognese, but they add a special touch and make this sauce taste like no others.

Ingredients:

  • 1/4 cup olive oil
  • 2 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1/2 cup Marsala wine (red wine would be great also)
  • 1 Tbsp. pure maple syrup (could substitute with 1 tablespoon of granulated sugar)
  • 1/2 tsp. each, dry oregano, basil, black pepper and red pepper flakes
  • 1 tsp. salt
  • 1 pound tubular pasta, rigatoni works well
  • ½ cup pasta cooking water (optional)
  • ½ cup whole milk (or light cream)
  • 1 cup freshly-grated Parmesan cheese

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 5 minutes, stirring occasionally.
  2. Increase heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, wine, broth, maple syrup and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for at least 30 minutes, and up to 2 hours.
  4. Boil pasta to al dente.  Before draining, add a ladleful of pasta cooking water (about ½ cup) to the sauce.  Add the milk to the sauce and stir to combine – reheat if needed.
  5. Add the drained pasta to the sauce and stir gently to coat it.  Serve with freshly-grated Parmesan cheese.

6 Servings.

Notes:   This sauce freezes very well, so feel free to double up the recipe!

 

Filed Under: American, Beef, Canadian, Cheese, Entrees, Italian, Maple Syrup, Pasta, Pork, Veal Tagged With: , , , , , , ,
3 May 2012 Grilled Mexican Corn on the Cob

Grilled Mexican Corn on the Cob

May 3, 2012 By

Being from eastern Quebec, I grew up eating some of the best corn-on-the-cob imaginable.  Each summer, we’d have a husk and boil corn party where we’d buy a whole bushel of corn, everyone husks an ear of corn then drops it in a pot of boiling water.  It’s a fun concept and easy on the cook since everyone partakes in the husking.  We’d then roll our cooked corn over a pound block of salty, farm-fresh butter and enjoy the sweet treat on a warm summer day.

While I love boiled sweet corn, something I’ve been enjoying for the last couple seasons is grilled corn on the cob. Grilling enhances the corny flavor and the sweetness of this vegetable.

Here’s how you do it:

  1. Peel the husks away.
  2. Drizzle cobs with vegetable oil, salt, pepper and a light sprinkling of chili powder.
  3. Grill on medium heat for eight minutes (rotate cobs for even grilling).

Slather the grilled corn with Mexican Spread:

  • In a bowl, combine sour cream, mayo, chopped fresh cilantro and crumbled Mexican Queso Fresco.
  • Coat the hot cob with the mixture.

The concept couldn’t be easier and you and your guests will enjoy this variation on a classic.

Enjoy!

Veronique

 

Filed Under: American, Mexican, Sides, Vegetables, Vegetarian Tagged With: , ,
29 April 2012 Quadruple Chocolate Brownie Cookies

Quadruple Chocolate Brownie Cookies

April 29, 2012 By

At the end of each month, the Operations team at my day jobs works extra-long hours to ensure all sold equipment is processed, packed and shipped.  Since I’m limited in what I can do to help, I typically bake something special that gives everyone an extra boost of energy.  This month’s treat is my quadruple chocolate brownie cookies.

Ingredients:

  • 1 stick (1/2 cup) butter
  • 2 ounces unsweetened baking chocolate, chopped
  • 2 ounces bittersweet chocolate, chopped
  • 1 ½ cups semisweet chocolate chips
  • 4 eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 tsp. pure vanilla extract
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 ½ cups flour
  • 1 ½ cups milk chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. In a heavy saucepan over medium heat, place the butter, unsweetened chocolate, bittersweet chocolate and semisweet chocolate chips.  Cook until mostly melted, about 4 minutes, then stir until smooth.  Cool for about 15 minutes, until slightly thickened.
  3. In the bowl of an electric mixer, add the eggs, the granulated sugar and the brown sugar. Mix for about 2 minutes, until fully combined.  Add the vanilla, the baking powder and the salt.  Mix for 1 minute.  Incorporate the flour in three additions.  Add the cooled chocolate mixture.  Mix for 1 minute.  By hand, stir in the milk chocolate chips.
  4. Drop by the tablespoonful onto parchment paper-lined cookie sheets (you should have about 12 cookies per cookie sheet).  Bake for 10 minutes – no more!  The cookies will still be a bit giggly in the middle.
  5. Cool the cookies for 5 minutes on the cookie sheets then place on wire racks to cool completely.

Makes about 3 dozen cookies.

Notes: If you don’t have milk chocolate chips, simply replace with semi-sweet chocolate chips and call the recipe Triple Chocolate Brownie Cookies!

 

Filed Under: American, Chocolate, Desserts, Eggs Tagged With: , , , ,
13 April 2012 Herb Grilled Rack of Lamb over Minted Pea Purée

Herb Grilled Rack of Lamb over Minted Pea Purée

April 13, 2012 By

It’s springtime and for me, that means the official start of grilling season (I grill in the winter, but less often).  Using fresh spring produce is such a treat and when peas are in season, I’m drawned to rack of lamb, grilled simply over a mound of sweet, minted pea purée.

Ingredients:

  • 2 – 3/4 pound each racks of lamb, frenched and silver skin removed
  • ½ cup olive oil
  • 1 tsp. each fresh rosemary, mint, salt and pepper
  • 2 garlic cloves, finely chopped
  • Minted Pea Purée
  • Mint oil (combine ¼ cup of olive oil and 1 Tbsp. fresh mint in food processor and pulse for 1 minute)

Directions:

  1. Place the lamb in a large resealable bag and add the olive oil, herbs and garlic.  Seal the bag and massage the olive oil mixture into the meat.  Refrigerate at least 4 hours or overnight.
  2. 30 minutes before grilling, take the lamb out of the refrigerator and allow to come to room temperature.  Coat grill grates with cooking spray then light and warm to medium-high heat.
  3. Place lamb on grill and cook for approximately 10 minutes, turning once, until a meat thermometer registers 145 degrees for medium-rare or 160 degrees for medium. If the bones begin burning while grilling, wrap them in aluminum foil.  Let the lamb stand, covered in aluminum foil, 10 minutes before slicing into chops.
  4. Serve lamb over pea purée with a drizzle of mint oil.

6 servings.

 

Filed Under: American, Canadian, Entrees, French, Greek, Lamb, Vegetables Tagged With: , , , , ,
12 April 2012 Simple Minted Pea Purée

Simple Minted Pea Purée

April 12, 2012 By

Pea purée can be served with so many foods – poached salmon, grilled rack of lamb, seared scallops – the choices are endless.  While best prepared with fresh spring peas, this recipe is equally delicious made with frozen peas.

Ingredients:

  • ½ tsp. salt for the boiling water saucepan
  • 3 cups fresh peas, shelled or 2 10-ounce boxes of frozen peas
  • 2 Tbsp. grated Parmesan cheese
  • 2 Tbsp. fresh mint leaves
  • 1 Tbsp. softened butter
  • 1 small shallot, finely minced
  • ½ cup vegetable or chicken broth
  • ¼ tsp. each salt and pepper

Directions:

  1. In a medium saucepan over high heat, cook the peas in salted boiling water until tender, about 5 minutes for fresh and 3 minutes for frozen. Drain and add to a food processor (could mash by hand if need be). Add cheese, mint leaves, butter and shallot.
  2. Purée pea mixture, adding the broth a little at a time to loosen the mixture if too thick.  The end result should be a light, runny oatmeal-like-consistency purée.
  3. Season with salt and pepper then transfer the mixture to a microwaveable bowl.  Reheat in microwave for 1 minute when ready to serve.

Yields 4 servings.

 

Filed Under: American, Cheese, French, Sides, Vegetables Tagged With: , , , , ,
3 April 2012 National Chocolate Mousse Day – Celebrate with Tofu

National Chocolate Mousse Day – Celebrate with Tofu

April 3, 2012 By

National Chocolate Mousse Day is today and thought I’d share a delicious, yet healthy, way to celebrate.  While traditional mousse and pudding recipes often require large amounts of whipping cream and butter (delicious in many instances), using tofu provides a healthier alternative that’s still decadent in flavor.

Ingredients:

  • 1 package 14 oz. House Foods Soft Tofu
  • ¾ cup of semi-sweet chocolate chips
  • ¼ cup of milk (can substitute coconut milk)
  • ½ Tbsp. vanilla
  • 1½ tsp. ground cinnamon
  • 1 tsp. ground cardamom (optional)

Directions:

  1. Open the tofu package and strain water.  Remove the tofu from package and pulse in blender until smooth, about 1 minute.
  2. With the stove on low, melt the chocolate chips and milk in a pot, stirring until smooth, about 3-4 minutes.
  3. Add the tofu to the chocolate mixture and stir until completely incorporated.  Stir in vanilla, cinnamon and cardamom, if using.
  4. Quickly remove from heat and spoon in 4-6 individual cups.  Cool completely then refrigerate until it becomes thick like a mousse, about 2 hours.

Serves 4-6.

Notes:  Add your own personal twist to this recipe by considering some of the suggestions below:

  • Top the pudding with toasted slivered almonds or other nuts, coconut shavings, or cocoa powder
  • Replace the 1 tsp. ground cardamom with ½ tsp. chili powder for a spicy Mexican Chocolate Mousse
  • Add a little agave nectar for an even sweeter pudding

 

Filed Under: American, Asian, Chocolate, Desserts Tagged With: , , ,
27 March 2012 Traditional French Onion Soup

Traditional French Onion Soup

March 27, 2012 By

Post updated 12/7/21.

There may not be a more comforting soup than the traditionalFrench onion soup. With hundreds of variations on the classic, everyone has his/her own favorite.

This version is one I have fine-tuned over the years and features both Gruyere cheese for a rich, nutty taste and Mozzarella for stringiness. Sometimes I use a toasted garlic bread slice in place of the standard sliced French bread for extra flavor and replace the Mozzarella with additional Gruyere.

Make this soup vegetarian by replacing the beef broth with vegetable broth.

Ingredients:

  • 2 Tbsp. butter
  • 3 large onions, sliced (I like Spanish onions for a touch of sweetness)
  • ½ tsp. granulated sugar
  • ½ tsp. each salt, pepper and dried thyme
  • 2 Tbsp. all-purpose flour
  • 32-ounces beef broth
  • 2 Tbsp. white wine
  • 2 Tbsp. brandy, Cognac or dry sherry
  • 1 ½ tsp. Dijon mustard
  • 2 bay leaves
  • 4 French bread slices, toasted (could also use toasted garlic bread for extra yumminess)
  • 8-ounces Gruyere cheese, grated
  • 4-ounces Mozzarella cheese, grated
Sliced Spanish Onions
Cheesy Garlic Toast
Topped with Gruyere
French Onion Soup

Directions:

  1. Melt butter in heavy large pan over medium-low heat. Add onions, sugar, salt, pepper and thyme. Cover and let cook until onions are very soft, stirring occasionally, about 20 minutes.
  2. Increase heat to medium-high, uncover the pan and sauté the onions until browned, stirring often, about 10 minutes.
  3. Add flour, stir to combine well and cook for 2 minutes.
  4. Add the broth, wine, brandy, and mustard to the onion mixture and bring to a boil. Reduce heat to medium-low, add the bay leaves, cover and simmer 10 minutes.
  5. Preheat broiler to high. In a medium bowl, combine both cheeses.
  6. Place four oven-safe bowls on a baking sheet and ladle soup into them. Float toasted bread on top of the soup and sprinkle each toast with 1/4 of the cheeses. Broil until browned, about 5 minutes.

4 servings.

Filed Under: Cheese, French, Soups, Vegetables, Vegetarian Tagged With: ,
23 March 2012 Maple White Sangria

Maple White Sangria

March 23, 2012 By

In my spring quest for maple recipes, I was thrilled to get a cocktail recipe from my sister featuring the sweet sap as an ingredient.  What a great way to kick off the chilled cocktail season!

Ingredients:

  • 1 bottle of dry white wine
  • ½ cup pure maple syrup
  • 1 lemon, sliced
  • ½ honeydew melon either cubed or balled with a melon baller
  • 24 green seedless grapes
  • 2 kiwis, peeled and sliced
  • 1 cup Vodka
  • 2 cups soda water

Directions:

  1. In a large pitcher, combine all the ingredients.  Allow fruit to permeate the liquids for at least an hour.  Served in ice-filled glasses.

Yields 6 cocktails.

 

Filed Under: Cocktails, Fruits, Maple Syrup, White Wine Tagged With: , , ,
22 March 2012 Maple Sucre a la Crème

Maple Sucre a la Crème

March 22, 2012 By

This recipe is from my mom, Diane.  It adds a unique twist of maple syrup to a Québec favorite:  sucre à la crème, what I’ll translate to brown sugar squares.  This is a decadent treat that your loved ones are certain to enjoy.

Ingredients:

  • 2 cups maple syrup
  • 3 tsp. butter
  • 1 cup heavy whipping cream
  • ½ cup chopped walnuts, optional

Directions:

  1. Bring the syrup and butter to a simmer over medium heat in a heavy-bottom saucepan.  Allow to simmer for 5 minutes.
  2. Carefully add the cream to the hot mixture (wearing an oven mitt to avoid possible splattering burns when adding the cream to the hot liquid is recommended).  Cook until the mixture reaches 245 degrees on a candy thermometer.
  3. Remove from the heat and add the nuts (if using).  Allow to cool for 5 minutes.
  4. Using a stand or hand mixer, beat mixture for 10 minutes.
  5. Pour the beaten mixture in a buttered 8×8 pan and allow to cool completely before covering with foil and refrigerating.  Cut into 2” squares.

Makes 16 squares.

 

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