French-Canadian recipes

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The French-Canadian Way

The French-Canadian recipes are from my side. They are family favourites – hope you enjoy them as much as we do.

Other recipes, not from family members, were found and tried, and have become household favourites.

Bacon, Egg, and Toast... in a cup

Just found this recipe (Nov. 2013) on Martha's site. Sarah Carey makes them. I really like her style. There is also a video of Sarah making them.

Really easy and good.

This recipe is for 6. If you make less, adjust accordingly.

3 tbsp unsalted butter, melted – I used the bacon fat
8 slices white or whole-wheat bread (I used 7)
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Preheat oven to 375 degrees.

Lightly butter 6 standard muffin cups.
With a rolling pin (or hands), flatten bread slices and, with a 4" cookie cutter (or glass), cut into rounds.

Cut each round in half then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps (that's why the extra slices) and brush with remaining butter (again, I used bacon fat).

In a large skillet, cook bacon over med., until almost crisp, 4 min., flipping once.

Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.

Bake until egg whites are just set, 20 to 25 min.
Run a small knife around cups to loosen toasts.

Serve immediately.

Compliments to Chef Aline!

Spinach Frittata

For breaky, lunch, or dinner.

Now if only I could remember how I made it.

Eggs
Spinach
Mozzarella cheese – the real one
Cheddar cheese
Sun dried tomatoes
Salt and pepper

Since that was an invention (easy one) from a long time ago, I can only image that I mixed everything together, dropped it in a buttered/oiled fry pan, cooked a bit until the under was golden, and broiled the top.

When I make it again, I will adjust accordingly.

Compliments to Chef Aline!

Carrot Soup
I normally double this recipe and freeze some.

2 tbsp. butter
1 tbsp. vegetable oil
1 lb carrots, sliced
1 med. potato – peeled and chopped
1 med. onion – peeled and chopped
1 cup tomatoes – seeded, skinned, and chopped
2 1/2 cups chicken stock
1 orange, grated zest and juice
1 bay leaf
1/2 tsp. dried oregano
1/2 tsp. grated nutmeg
Salt and pepper – to taste
1/2 cup cream (like 1/2 and 1/2)

Heat butter and oil in a large pan and saute carrots, potato, and onion until onion is transparent.
Add remaining ingredients, except cream, and bring to a boil.
Reduce heat, cover and simmer for 30-40 min. until vegetables are tender.
Remove from heat and let cool slightly.
Remove bay leaf and purée soup in food processor or blender until smooth.
Return to rinsed pot and stir in cream. Heat thoroughly without boiling and adjust seasoning to taste.

Serve hot with croutons. Adding 1 tbsp of sour cream on top is also excellent.

Compliments to Chef Aline!

Onion Soup

Coming soon...

Compliments to Chef Aline!

French Canadian Pea Soup

I recently found this crazy-good pea soup recipe. It was my first attempt, but man oh man, was it good. Definitely a keeper.

Got this recipe from a French Canadian Québecois site called Petits péchés et délices at: http://petitspchsetdlices.blogspot.ca/2008/12/soupe-aux-pois-du-chteau.html

1 lb dry yellow peas (not split)
1/2 tsp. baking soda
Cold water
1/2 lb salt pork (with lots of meat on it)
1/2 cup carrots, diced
1/2 cup turnip (rutabaga), diced
1 onion, minced
Salt (I use the coarse one), pepper
Herbs to taste – thyme, parsley, savoury, etc.

Soak the peas in a large bowl of water with added baking soda for at least 12 hours (or overnight).

Rinse peas well and put in a large pot. Add water to 3/4 of the pot, and then the salt pork.

Bring to a boil, skim the surface if any, and then add the carrots, turnip, and onion.

Simmer on low for 4 hours stirring once in a while. Add water if the soup gets too thick.

Add salt, pepper, and other herbs to taste. Taste before adding too much to make sure it's not too salty.

When done, remove fat from salt pork, throw out the fat, and take meat apart in fine threads.

Serve soup with few slices of pork and a good crusty bread.

Compliments to Chef Aline!

Lentil Soup... à la Husband

Ah, yes... just another comfort food for a Saturday
night :)

Hubby's specialty. Not his usual lentil soup, just better.

This one was made with ground beef, added a cubed potato for starch, and julienne carrots at my request.

Most excellent... served with a baguette and a glass of whatever you like... red, white, beer... whatever.

A keeper for sure :)

Lentils – 1 pack (we use Valli)
2 onions – thinly sliced
1 lb. med. ground beef
4 cups chicken broth
Oil and butter
Salt and pepper

**We had some left over red onion, which was sliced, one potato (cubed), and julienne carrots... all to prevent waste. No regrets!

Soak lentils in a bowl covered with water for about 2 hours. May not be needed depending on the brand you buy.

In a large pot over med. heat, add a bit of oil and butter. Let heat.
Add onions, potatoes, and carrots. Fry until onions are transparent.
Add ground beef, break it up, stir, and continue breaking it up to prevent chunks. Add salt and pepper and simmer for about 15-20 min.
Add soaked lentils. Turn heat up a bit and start adding chicken stock... 2 cups. Stir and let simmer some more.
When lentils have soaked up the broth a bit, add the other 2 cups. Stir again.
Let simmer for about 1 hour or until lentil is cooked... not mushy, just cooked. Taste to know.
When done, remove from heat and let cool. At this point, it will thicken, which is what you want.

1. Prepping...

Veggies frying...

2. Lentils and stock added... now simmering...

Lentils added...

Basically, you want to make sure that you have enough stock/water to just cover the lentils. As you simmer and stir, if it gets too thick, add a bit more... 1/2 cup at a time. Adjust salt and pepper to your liking.

Serve with nice crusty bread.

Compliments to Chef Mauro!

Roasted Butternut Squash Soup

Found this soup recently on Chow.com. Truly good fall comfort food.

Mine is not as velvety as the picture on that site but still good. Will look better next time.

4 lbs whole butternut squash (about 2 med.), halved lengthwise and seeds removed
2 tbsp unsalted butter
1 med. Granny Smith apple – I had a large Honey Crisp
1/2 med. yellow onion – I used a whole small one
8 fresh sage leaves
2 1/2 c. low-sodium veg. or chicken broth – I used chicken
2 1/2 c. water
1 1/2 tsp kosher salt, plus more as needed
1/4 tsp freshly ground black pepper, plus more as needed
1/3 c. heavy cream – I used table cream 18%
1/2 c. toasted pumpkin seeds, for garnish (optional)

2. Cooking the Apple and Onion

Meanwhile, peel, core, and cut the apple into med. dice.
Cut onion into med dice.

Melt remaining tbsp of butter in a large pot over medium heat.

Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 min.

Remove pot from heat and set aside.

4. Add Broth & Water – Simmer, then Purée

Add the broth, water, salt and pepper. Stir and bring to a boil over med-high heat.

Reduce heat to med-low and simmer, stirring occasionally and breaking up any large pieces, about 15 minutes. Remove pot from the heat and stir in the cream.
Note: I had to double the cream due to the amount of squash.

Using a blender, purée the soup in batches until smooth. Taste and season as needed.

Serve garnished with the pumpkin seeds and perhaps a dollop of sour cream. In my picture above, I used sunflower seeds.

Compliments to Chef Aline!

1. Preparing & Cooking Squash

My squashes were very large. Too large, but that OK, I have more soup.

Heat stove to 425 – rack in middle.

Line a cookie sheet with foil. Place squash cut-side up over top.

Melt 1 tbsp butter and brush over tops and inside squash halves.

Season generously with salt and pepper.

Roast until tender, about 50 min. to
1 hour. – Mine took 1 1/2 hour due to their size. Use a knife to test.

3. Squash is Cooked – Time to Scoop it into the Apple Mixture

When the squash is ready, set it aside and let cool. Use a large spoon to scoop the flesh into the pot with the sautéed apples and onions; discard the skins.

5. All Done and Ready to Eat

I had three full containers.
One of them is in the freezer :)

Turkey Noodle Soup – With Leftover Turkey of Course

Of course, this was made with leftover turkey at Christmas time.

Once again, I found a number of recipes and winged it. Here's my take.

Recipe coming soon... as soon as I can remember what I did. I know there was turkey in there... hehehe. But sure was good :))

Stay tuned...

Bean Salad

A 2-3 bean salad with diced celery, red onion, oil, balsamic, and spices. Truly yummie.

Use any type of beans you like... red kidney, romano, white beans, pinto, chick peas, etc. Be creative!

In this recipe, I used 2 cans of beans – red kidney and pinto (I think).

2 can beans (of your choice) – rinsed and drained
2-3 celery sticks – diced
1/2 red onion – minced
Parley or coriander to taste (fresh) – chopped
Oil
Vinegar – red wine and balsamic
Sugar – 1 tbsp.
Salt and pepper

Compliments to Chef Aline!

Prepping...

Put all ingredients in a bowl.

Mix dressing in a separate bowl so that you may adjust to taste.

When to your liking, mix in with the beans.

So easy, and so healthy :)

Chickpeas, Roasted Peppers, and Capers Salad

Found a long time ago on Epicurious by Vanda, this recipe quickly became a family favourite.

Picture coming soon...

2 – 15½ oz cans chickpeas (garbanzo beans), rinsed and drained
1 – 7 oz jar roasted peppers or pimientos, drained, diced
¼ cup fresh mint – chopped
3 tbsp. drained capers
2 large garlic cloves – minced
3 tbsp. olive oil
1½ tbsp. fresh lemon juice.

Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. Serves 4.

Caesar Salad Dressing... à la Dick

Add the following ingredients in a large bowl and follow the sequence:

1 egg
½ tsp. dry mustard
1 garlic clove – crushed
6-7 anchovies – crushed
5-6 dashes of Worcestershire sauce
½ lemon squeezed (no pits)
1/4 cup Olive oil
Bacon bits as desired (not to many)
Croutons as desired (depends on servings)
¼ cup Parmesan cheese – grated
Pepper
No salt (anchovies will take care of the salt)
Caesar salad

Preface

In Dick's words...

"I'll tell you a little secret about my dressing...
it’s all in the way you mix it, and the sequence.

And personally, I like using the whole egg, although others only use the yoke – your preference!"

1. The Making Of...

Now, DO NOT BEAT ANYTHING UNTIL I TELL YOU TO...

Crack egg in large bowl.
Sprinkle half the dry mustard on the egg, crush the garlic clove in a garlic crusher. Clean out crusher.
Take the anchovies and press them through the garlic crusher. Add remainder of dry mustard and Worcestershire sauce.
Now mix (don’t beat) these ingredients, squishing the garlic & anchovies with the egg and dry mustard together – it will almost turn to a paste.

2. The Beating...

At this point, you will add the lemon juice gradually while BEATING into the paste.

Now this is the
critical stage...

Add the olive oil "gradually" and BEAT FAST and vigorously until the dressing turns creamy. If you don’t beat fast enough the dressing will be oily. Not what you want!

If you are serving a large salad just add more olive oil depending on the amount of mouths you are feeding.

3. Putting It Together...

Add the Parmesan cheese to the dressing just before you're ready to mix the salad.

I usually rotate the dressing on the sides of the bowl then add salad, croutons and bacon bits.

4. Toss and Serve...

Toss thoroughly and serve.

Note: you can make the dressing in advanced the day before and refrigerate it but omit the cheese until you are ready to mix it with the salad.

Compliments to Chef Richard a.k.a. Dick!

Salad Dressing – Hubby's

For one head Boston lettuce (although you can use your favourite lettuce), add ingredients just before ready to serve.

1/4 cup extra virgin olive oil
1 tbsp. red wine vinegar
Salt and pepper to taste

Clean salad, tear in bit size pieces, put in bowl. Pour olive oil in circle over the salad, add vinegar, toss salad thoroughly, and then add salt and pepper to taste.

Optional: 1/4 cup of "fresh" grated Parmesan cheese – not the store bought box stuff.

Compliments to Chef Mauro!

Artichoke Dip

Got this recipe from Nadine – always a hit with the guests.

Real picture coming soon...

1-14 oz can artichoke hearts – drained and chopped
1/2 cup Parmesan cheese
1 cup mayonnaise
1/2 tsp. garlic salt
Dash of lemon juice

Mix all together and cook @ 350F 10 minutes or until bubbling around the sides. Serve with crackers.

Compliments to Chef Nadine!

Artichoke Squares

Another great recipe from Nadine – a family favourite.

2-6 oz jars marinated artichokes
1 small onion – minced
4 large eggs
2 cups shredded mozzarella
1/4 cup dried breadcrumbs
2 tbsp. fresh parsley – chopped
1/4 tsp. each salt and pepper

Drain liquid from 1 jar artichoke into 1-quart saucepan. Drain 2nd jar and discard juice. Finely chop artichokes and set aside.
Cook onions in liquid in saucepan over med. heat until tender.
In small bowl, beat eggs well. Stir in cooked onion, artichoke, cheese, breadcrumbs, parsley, salt and pepper.
Spread evenly in a greased 12x8 baking dish. If not baking right away, cover and refrigerate.
One hour before serving, cook 35 min. at 325F or until set and lightly brown. I like to put the broiler on for a few minutes to crisp it up. Watch it carefully thought.
Cool 15 min. and cut into squares.

Compliments to Chef Nadine!

Salmon on a Bagel with Capers and Red Onion

OK, c'mon, does it get any better? So simple and yummie.

Here, I sliced two sesame seed bagels.

Topped with spreadable Boursin cheese
Pieces of smoked salmon
Thinly sliced red onion
Capers all over

Yum is all I can say!!!

Serve as an appetizer with some Zinfandel. We like Gallo and Barefoot.

Compliments from Chef Aline!

Crispy Fried Goat Cheese Patties

If you like goat cheese, you will love these patties.

Recipes acquired from The Hungry Mouse

16 oz. goat cheese log
1 cup panko bread crumbs
2 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. granulated garlic
1/2 tsp. ground white pepper
pinch of kosher salt2 eggs, beaten
1/2 cup of flour
Olive oil

Pop the cheese log in the freezer for about 15 min. to firm it up so it’s easier to slice.

While your cheese is chilling, put together the stuff you need to bread the cheese.

Put the panko in a med-sized bowl. Add the parsley, thyme, granulated garlic, ground white pepper, and kosher salt. Stir to combine well.

Crack the eggs in a separate bowl. Beat to scramble them. Line a pan or plate with wax or parchment paper. Put the flour on a plate or shallow bowl.

Take the cheese out of the freezer. Slice it into
1/4 – 1/2-inch pieces.
**Use a sharp knife. Wipe it off with a warm, wet paper towel in between cuts. Slices may crumble a little. If it does, don’t worry, it’s cheese. Just smooch it into a round shape and keep going.

Put the cheese in the flour. Flip it gently to coat on both sides.

Drop the patties into the beaten egg. Flip gently to coat with egg on both sides.

Put into the seasoned panko breadcrumbs. Flip to coat on both sides.

Put on lined pan/plate. Repeat with the rest.

**You can do the prep an hour ahead of time and keep them in the fridge.

Compliments to Chef Aline!

1. The Prep...

Get your stuff together. Make sure the cheese goes in the freezer for
15 min. prior. Next time, I will leave it in longer.

2. Patties Ready to Fry...

I was able to get 10 out of my log.

3. Frying Them...

Put a little olive oil in a nonstick pan. Use just enough to coat the bottom of the pan. Set it on high to med-high heat. When the oil shimmers, you’re ready to fry.

Grab one of the slices of breaded goat cheese. Set it down gently in the hot oil. It should start to bubble around the edges immediately. Repeat with the rest. Depending on the size of your pan and how many pieces you’re frying, fry them in batches so you don’t crowd them as they will steam, instead of fry, and you’ll wind up with soggy cheese.

Keep an eye on them…they cook fast. When the patties are brown on the bottom (this will happen very quickly), flip them over carefully with a spatula.

When brown on the second side, remove from pan and transfer to a paper towel or paper bag lined plate.

If you’re frying a lot, you could keep them warm in the oven at 150, so the cheese doesn’t melt further.

Deviled Eggs

This is not the actual recipe picture, but is from another recipe I invented :)

Peeling tip: never use fresh eggs as they are harder to peel. Use eggs that are about 5-7 days old.

Eggs
Salt and pepper
Mayonnaise
Black olives – chopped
Dijon mustard
Stuff to sprinkle on top... chives, parsley, coriander, etc.
Boiling the eggs
Put eggs in a pot of cold water. Bring to a boil, remove from heat, cover, and time 18 min. Put under cold water immediately to prevent browning of the egg yolk.

Peel and slice
Peel and slice in half, lengthwise. Carefully remove egg yolks and place in bowl. Put egg whites aside.

The mixture

Mash yolks with fork.
Add enough mayonnaise to make a creamy mixture.
Add Dijon mustard and salt to taste.
Finely chop olives and add to mixture.

Using a small spoon, fill egg whites with mixture. Garnish with a small piece of olives.

Tip: I normally put the mixture in a baggy, cut a small slit in one corner, and then squeeze to fill egg whites.

Compliments to Chef Chanel!

Pickled Eggs

I've yet to meet anyone who does not like pickled eggs.

I've made them numerous times, but have now mastered the perfect brine :)

Recipe is for 2 doz. eggs. They are at their best after one week.

1. Egg Prep...

Place eggs in pot. Cover with cold water.

Bring to a boil, remove from heat, cover with lid, and time for 17 min.

When done, run under cold water immediately and peel once cool.

2. The Egg Brine...

For 2 doz. eggs.

1 cup white vinegar
1 cup water
2 onions – chopped
3 tbsp. sugar
Salt, pepper, garlic salt to taste.

Compliments to Chef Aline!

Bring to a boil in a pot until sugar dissolves.
Remove from heat and let cool.
Place eggs in jars, and pour brine over.
Cover and let stand overnight, and then refrigerate.

If you're making 1 doz., cut ingredients by half.

Pickled eggs and beer – does it get any better?

Fried Jarlsberg Cheese Cubes

Another great recipe. Found this one on Bell'alimento by Paula Jones. This woman is brilliant in the kitchen. I'm aiming to try many more of her recipes.

Ingredients
2 cups vegetable/canola oil (I used olive oil)
12 – 1" cubes of Jarlsberg cheese
1 egg – beaten
1/2 cup flour
1/2 cup Wasa rosemary flat breads – finely crushed (I used breadcrumbs)
Salt and pepper
12 black olives – pitted (I used sliced)
12 leaves flat leaf Italian parsley (I used basil)

Place oil into a heavy bottom deep sided pan. Heat oil to 350 degrees.
Set up dredging/breading station: into 3 small separate shallow bowls, add: egg, flour, crushed flat bread. Season egg and flour with salt/pepper.
Dip cheese as follows: into egg, flour, egg, then flat breads. Continue until all cubes are breaded.
Carefully place 3-4 breaded cheese cubes into hot oil. Cook until just golden on all sides. Approximately 1-2 min. Transfer to a plate lined with paper towel (I used brown paper) to absorb excess oil. Continue until all are cooked.
Place one olive onto a skewer (or small plastic fork), top cheese cubes with parsley leaf, and then the skewer. Continue until all are assembled.
Serve immediately.

Compliments to Chef Aline!

Greek Lamb Kebabs/Meatballs and More

Got this recipe from Dinner with Julie... another brilliant site. And her recipes are always easy.

Meatballs/kebabs, spanakopita, couscous, and tzatziki. So yummie and easy to make.

Greek Lamb Kebabs
1 lb. ground lamb or lean ground beef (or half and half)
1 small onion – peeled and grated
1/2 cup soft bread crumbs (about 1 slice), bulgur or couscous
1/2 cup crumbled feta (optional)
4 cloves garlic – crushed
1 large egg
2-4 tbsp. currants or chopped raisins
1 tbsp. grated fresh ginger
1 tsp. cumin
1/4 tsp. ground cinnamon
1/4 tsp. salt
Olive or canola oil, for brushing the kebabs

Preheat oven to 400° F.
Soak some bamboo skewers in water for 10 min. to prevent them from burning when you cook the kebabs.
Combine all the ingredients in a large bowl. Shape handfuls of the meat mixture into flattened sausages about 3” long around the ends of the skewers.
Place on a rimmed cookie sheet, brush with olive oil and roast, turning often, until cooked through.

Makes 12 kebabs.

Compliments to Chef Aline!

1. Meatballs... the making off...

Meatballs made and ready for cooking on a cookie sheet lined with parchment paper.

2. Meatballs – Draining on paper...

Once cooked, let paper absorb excess oil.

The Tzatziki...

1/2 English cucumber, unpeeled
1–2 cloves garlic, crushed
2 cups Greek yogurt
Salt/pepper to taste

Squeeze of lemon juice (optional)
Drizzle of olive oil (optional)

Grate the cucumber onto a double thickness of paper towel. Gather up the cucumber in the towel and squeeze out as much excess water as you can.
In a med. bowl, stir together the cucumber, garlic, yogurt, salt and pepper. If you like, add a squeeze of lemon and drizzle of olive oil.
Let it sit in the fridge for a few hours or overnight; the garlic flavor will intensify the longer it sits.

Makes 2 1/2 – 3 cups.

Couscous served with Greek meatballs and more...

Recipe found at The New York times.

Excellent, but you know me, I like to add my twist.

While cooking the onion, I like to add a handful of julienne carrots. You can add anything you like... celery, red pepper, etc. Whatever you like.

Experiment until you hit "your" combination.

So easy and quick to make. This recipe serves 4.

1/4 cup raisins (golden, dark, currant, whatever you like)
2 tbsp.butter
1/2 cup chopped onion
1 1/2 cups boiling water
2 tsp. lemon juice
1/4 tsp. ground cumin
1 cup couscous
Salt to taste

Preparation

Put the raisins in a small bowl (or container). Cover with lukewarm water. Soak for about 20 min. Drain. (I add less water, shake the container once in a while, and do not drain).
Melt the butter in a saucepan over low heat and add the onion. Cook and stir until wilted but not brown.
Add the boiling water, raisins, lemon juice and cumin. Bring to a boil, remove from the heat and add the couscous. Add salt.
Cover and let stand for 5 min. Uncover and fluff the couscous with a fork.

Serve as you wish. Alone for lunch or with a meal.

Compliments to Chef Aline!

Guacamole

Guac is a favourite in this house. We like it with the "lime" flavoured nachos. Super easy to make. Tried many recipes and this is the one we came up with.

3 avocados – cored
3 spring onions – minced
2 Roma tomatoes - diced
Lime juice - about 2 tbsp
Minced garlic – about 1 tsp (we use the jar stuff)
Coriander – about 3 tbsp minced
Salt and Pepper to taste

In a medium-size bowl:

Mash the avocados.
Add the remaining ingredients and mix.
Taste and adjust to your liking.
Cover and put in fridge for at least 1 hour.

Serve with nachos. We also like to have sour cream on the side.

Compliments to Chef Mauro!

Potato Cakes with Salmon

Ingredients

3 eggs
1/2 cup whole milk
2 spring onions – finely sliced
2 tbsp. olive oil
3/4 cup instant mashed potato mix
1/4 cup flour
½ tsp. baking powder
½ tsp. lemon juice

Topping

1/2 cup sour cream
1 tsp. horseradish cream
300 g smoked salmon
small bunch fresh dill

Just got this recipe from my niece... a fine cook if I may add. It's an absolute delight to server as an appetizer for your guests. Trust me, there won't be any left.

They are little pancakes with a dollop of sour cream (or other such as goat cheese), topped with a small piece of salmon and fresh dill.

This recipe is originally from the Food Network and tweaked to our liking... i.e., adding salt, pepper, garlic, etc.

Be creative, top them with whatever you want... chives, cilantro, chopped red onion, etc.

In a batter jug, whisk the eggs, milk, finely sliced spring onions, and olive oil together.
Stir in the potato flakes, flour and baking powder, and then the lemon juice.
Heat a flat griddle and drop tablespoon sized dollops of the mixture onto the hot griddle. Otherwise, heat a fry pan on medium, add a tad of oil, and drop by tablespoon.
Cook for about 60 seconds a side or so, or until golden brown and firm enough at the sides to flip. Once turned, flatten a bit with a fork. When done, set aside.
Once all done and they've cooled a little, add a dollop of sour cream mixture and a tiny strip of smoked salmon, and then a tiny feather of dill.

Served at room temperature.

Compliments to Niece Chantal

Potato Croquettes 1 (pancakes)

Similar to the recipe above, but not.

I had left over mashed potatoes. Looked for a few recipes, and decided to wing it on my own. And they were excellent.

Crispy on the outside and soft on the inside.

See Version 2 below.

Left over mashed potatoes (I had about one cup)
1 egg
2 tbsp. flour
2 tbsp. breadcrumbs
Salt, pepper, garlic salt, dried basil, fresh grated Pecorino Romano... whatever flavour you like. If you like spicy, add a bit of chili powder.

Mix all together. If you find the mixture too soft, add more flour and breadcrumbs... but just a bit at a time, like a tsp. or so.

Heat oil in fry pan over medium heat.
Roll a tbsp. of the potato mixture in your hands – yes, it will be sticky. Rinse your hands under cold water once in a while.
Place them in the pan – do not overcrowd. Lower the heat a bit so that they don't burn.
Keep a bit of oil in a plate and dip a fork in it – use it to flatten the pancakes to about 1/2 inch.
Turn pancake over after about 2 min. (when golden). Fry other side. If you want them darker or crispier, let them cook longer, flipping once in a while.
Place on brown paper or the like to absorb the oil.
Add more oil as needed and continue with remainder.

Experiment – you might want them smaller or larger. Next time, I will try smaller.

You can serve them as is, or top with a dollop of sour cream or Greek yogurt. Whatever you like. In this picture, we had them with deviled eggs.

Compliments to Chef Aline!

Potato Croquettes 2 (pancakes)

Serve them with a dollop of sour cream, Greek yogurt, or sauce. Whatever you like.

2. Making the croquettes...

1 1/2 eggs (1 + egg white from above)
Breadcrumbs – I used Panko (crispier)
Olive oil

Put eggs and breadcrumbs in separate bowls.

Using a tablespoon, roll the potato mixture in your hands and form an ball.
Dip in the beaten eggs then in the breadcrumbs.
Rinse your hands as required due to sticking.

4. Ready to eat and indulge...

This is Potato Croquettes version 2.

Looked at a few recipes, combined a number of instructions, and came up with these.

The method is slightly different than version 1, and in my opinion, better :)

Last night, I made potato skins and kept the flesh to make these. Modified the above recipe slightly... and they were excellent!

1. Prepping the potatoes...

Left over mashed potatoes (had about 2 cups)
Salt, pepper, garlic salt, fresh Parmesan or Pecorino Romano
1 egg yolk
3 tsp. flour
2 Spring onions – minced

Mix together and refrigerate for about 1/2 hour to firm up.

3. Frying the croquettes...

Heat oil in fry pan over medium heat.
Place croquettes in fry pan – do not overcrowd. Lower the heat a bit so that they don't burn.
Press pancake slightly with a fork to about 1/2 inch to make a disc.
Turn after about 2 min. (when golden). Fry other side. If you want them darker or crispier, let them cook longer, flipping once in a while.
Place on brown paper or the like to absorb the oil.
Add more oil as needed and continue with remainder.

Here we served them with a mixture of sour cream
and tzatziki... yummmmm.

Compliments to Chef Aline!

Potato Skins... and Potato Peels

In this recipe, I used three (3) large Russets for the skins, and two (2) large for the peels.

Potatoes (russets)
Oil, salt, and pepper
Bacon – did not have, so I used sausage
Sour cream
Spring onions – sliced thin for topping
Cheese – grated (I had white cheddar and Friulano)

2. Prepping the skins and peels...

When the potatoes are cool, slice them in half lengthwise.
Remove as much flesh as you can and keep it for another recipe.
For the peels, use a paring knife and peel the uncooked potatoes leaving a bit of the flesh on the peel.
When done with both, brush skins in and out with oil then salt and pepper. For the peels, put them in a bowl with oil, salt, and pepper.

4. While skins & peels are baking...

Fry a couple of slices of bacon then crumble. I did not have any so I used an Italian sausage, diced it, and fried it. No oil required.
Slice/chop the spring onions (1 or 2)
Grate the cheese.

Oh my... I had not made these in years!

I figured, what's better than tater skins for the Super Bowl game... minus the game... LOLOLO.

We also adventured in making baked potato peels... isn't that where all the vitamins are? And so we did – first time, but won't be the last :)

1. Baking the potatoes...

You have two choices...
a) In a 400 oven for 1 hour, or
b) Microwave on high 20 min, then 400 for 10 min. to crisp them up.
**Due to our high Hydro rates, I chose "b".

Whichever way, take them out, and let them cool about 15 min.

3. Baking the skins and peels...

Place all on a cookie sheet (lined with parchment paper) and bake at 400 for 10 min. Turn skins over and bake another 10 min.

When done, turn the broiler on and equally fill the skins with the fried sausage and cheese. Broil for a few moments, but keep an eye on them.

5. Assembling the finished product...

Fill the skins with sour cream and top with spring onions.

Eat and indulge... with a brewski of course :)

Yummmmm.....

Recently made for brunch, and the filling was scrambled eggs, which was totally awesome.

Compliments to Chef Aline!

Scallops with Whiskey Cream Sauce

Wicked is all I have to say!!!

So easy to make... start to finish... 10 minutes.

Found this recipe on Paula Jones' site:
bell'alimento: http://www.bellalimento.com/category/appetizer/

1 lb sea scallops – about 12 large
Salt and pepper
2 tbsp. butter and a bit of olive Oil
1/4 cup whiskey
1 clove garlic – minced
1/4 cup heavy whipping cream (I used 1/2 and 1/2)
Chives – chopped

Pat scallops dry with a paper towel. Season with salt and pepper. Set aside.
Heat a large sauté pan over med-high heat. When pan is hot add butter and melt. Add scallops. Cook for approx. 1-2 minutes until a crust has developed. Carefully flip and repeat. Remove scallops. Keep warm.
De-glaze pan with whiskey. Cook until alcohol has burned off. Add garlic and cream. Cook until mixture slightly thickens.
Pour sauce over scallops.
Garnish with fresh chopped chives if desired (or parsley, coriander, and the like).

Compliments to Chef Aline!

1. The making of...

Pat dry and season with salt and pepper.

3. When done...

Set aside and make sauce.

Compliments to Chef Aline!

2. Frying...

Fry no more than
2 min. per side.

4. Make sauce...

Add whiskey to pan, reduce, and then add cream.

Spoon sauce over scallops.

Scallops – Made again recently, but slightly different...

Recipe found at Bell Alimento ... again.
One of my favourite go to site.

Scallops are served with a creamy bacon vinaigrette sauce.

While the cooking method is the same, the sauce is made with stock, Sherry, and Dijon.

Served topped with fresh crumbled bacon bits. We like crusty bacon, and so I added loads of it :)

Another excellent appetizer :)

Compliments to Chef Aline!

Spinach Dip

Got this recipe from Alain many many moons ago – it is excellent.

Can be eaten with bread, crackers, or vegetables.

2 pkg frozen spinach – thawed and drained
2 cups sour cream
1 cup mayonnaise
3 bunches green onions – minced
1 envelope Knorr vegetable soup mix

Mix all together.

Use two pumpernickel breads. Empty one to put dip in it, and cut the other into cubes. The bread crumb (middle of bread) of the first one can also be cut into cubes.

Compliments to Chef Alain!

Suppli... al telefono

Al telefono means telephone pole because when you bite into them, the cheese stretches like a telephone pole...
Go Figure!

When hubby makes risotto, I always tell him to make a big batch so that I can make suppli a couple of days later. They are made/formed like an egg with some fresh mozzarella in the middle. When eaten, the cheese is stringy and all is delicious.

I've made them with red and white risotto. They are equally delicious.

Try to make them as small as possible. When too big, they almost fall apart when you bite into them.

Dip them in fresh tomato sauce or tzatiki, which is our preference.

Ingredients
Leftover risotto
Eggs
Flours
Breadcrumbs
Fresh mozzarella cheese
Oil to fry in

2. Forming the Suppli...

Take a spoonful of risotto and make a well with it in your hand.

Place a piece of fresh mozzarella in the middle.

1. Gather your ingredients...

Take another spoonful of risotto and cover the cheese. Manipulate it with your hands forming an egg.

Roll it in flour, shape again, dip/roll in egg mixture, then in the breadcrumbs.

Set aside and continue with rest.

TIP: You will want to rinse your hands under cold water as the rice will tend to stick to your hands.
If not frying right away, put the plate of suppli in the fridge until ready to fry.

3. Frying the Suppli...

Heat your oil high enough in a fry pan or other. In this picture, I'm using an electric fry pot.
Fry for a few moments each side, remove, and drain on brown paper bag or paper towel. I prefer the bag.
Let them cool for a bit as they will be very hot.

Compliments to Chef Aline!

Cabbage Rolls – a.k.a. Golumkies

This recipe has been in the family for over 50 years. Also known as "Pigs in the Blanket" or "Golumkies", I recently found out this is aunt Rita and uncle John's recipe. Uncle John is Polish, so who knows better than him :)

Aunt Rita told me that when they make them in a large pot, they actually pile them one on top of the other. This is one of their Christmas meal... so they make lots.

They also make perogies. Will try to get the recipe and post.

Meat Mixture
2 lbs ground beef
1 lb ground pork
*I also used 1 lb of Italian ground sausage
1 cup rice – just cooked
1 cabbage – cooked enough to roll with meat
2 onions – fried, just soft, not browned
Salt and pepper
1 can sauerkraut
1 can tomato sauce
1/2 bottle of ketchup - must be Heinz!

Preparation

Spread some sauerkraut in bottom of pan.
Mix uncooked meat with rice, salt, and pepper.
Roll mixture (like an egg) in cabbage leaves and place in pan.
Cover with remainder of sauerkraut. Top with tomato sauce and ketchup.
Put a few leaves over top so that it does not burn.
Start at 400F for 20 minutes, and then at 300F for 3 1/2 hours.

1. Prepping the onions...

Chop, dice, mince onions as you want.

Add butter in fry pan and fried until just soft and set aside to cool.

2. Cook the rice...

Cook the rice al denti and set aside to cool.

3. Mix meat stuffing...

In a large bowl, mix the meat, cooled rice, and onions together. Add your spices... whatever you like over and above the salt and pepper.

Do not mash the mixture, but rather, cut into the mixture. Otherwise, it will become hard (as you would with meatballs).

4. Have your cabbage ready...

Make sure it's cooked, cooled, and separated, ready for rolling.

5. Roll and stack stuffed cabbage...

Since I had so much, I had to use two pots. I added shredded carrots in between layers.

6. Add sauce and ketchup...

In this recipe, I added a bit of tomato juice. No regrets.

When done rolling stacking, and saucing, add some cabbage leaves over top so that the rolls do not burn while baking. Place in preheated oven for the said time.

When cooked... remove and let cool...

As you can see, I have two pots/pans. Like I said, do not double unless you're expecting an army!

Let cool, remove top leaves, and serve with a shit load of mashed potatoes topped with the cabbage roll juices... Yummie is all I can say!!!!!!!

**Just made them (again) this weekend, Jan. 2014. Since we love these so much, though I would double the recipe. Big Mistake! The ingredients above make a lot, so do not double unless you are expecting an army. Also, aunt Rita had told me that they normally make them in a large pan and stack them one on top of each other. I did it this time, but prefer having them in a single row – they just seem easier to handle when taking them out of the pot.

**New twist - While buying the ingredients, I came across a "Sour Cabbage Head", which is already cooked and in brine. WOW... I don't need to cook the cabbage and stink up my house. It was excellent!!! The leaves are very large. Had never seen that before. The cabbage tastes "exactly" like jarred sauerkraut. Sooooo good! That said, because the cabbage was sooooo large, the left over could have been used at the bottom of the pan instead of adding jarred sauerkraut. Hubby shredded it and yep, was just like jarred.

**Another twist, after speaking with aunt Cecile, she said that she adds a row of sliced carrots in between layers (if you layer them). I bought shredded carrots instead, and was just as good. She also adds a bit of tomato juice, which I tried, and was excellent.

Here is a pic of the store bought Sour Cabbage Head

Fully cooked, nice and soft, and easy to peel the leaves. And they are very very large.

I will never look back :)

It tastes *just like* sauerkraut.

Compliments to Chefs aunt Rita and uncle John!

Chicken Liver

Hubby's recipe.

When we first met, liver was not on my "eat" list... until he insisted I try his. I am now converted!

Yummie the said night with fresh bread, and the next day as a sandwich. You can even mash it down to make a "almost" pâté. Most excellent.

1 lb. chicken liver (beef liver is "NOT" a substitute)
1/2 cup flour
1 large onion – chopped
Oil and butter
1/2 lb. bacon cut in 1/2" pieces
3/4 cup red wine

Separate lobes of liver and trim any fat. Set aside.

In large fry pan, fry chopped onion in a bit of oil and butter until transparent and soft. Remove from pan and set aside.
In same pan, fry bacon until crisp. Put in bowl and set aside.
Place liver pieces in a large freezer bag. Add flour, seal bag and coat liver.
Heat bacon fat pan on medium high. Add liver pieces and fry until golden turning frequently (every 2-3 minutes).
Turn heat up on high, add wine, salt and pepper and stir constantly until wine is reduced and mixture thickens to a nice consistency.
Remove from heat and let set for about 10 minutes.

*Liver is done when slightly pink inside – do not overcook, unless you like it hard.

Excellent with sourdough bread (or any crusty bread) warm or cold. Also makes a great sandwich.
Can also be chopped up and used similar to pâté.

Compliments to Chef Mauro!

**While the pictures below show the reverse order with the bacon and onions, it does not matter. Results are the same.

Lemon Roasted Chicken

This easy to make chicken takes no time and is delicious. I think this will become a weekly meal.

You can use a whole chicken or chicken parts.

Flavours are mainly fresh lemon, onion, and thyme.

Recipe was found on ... who remembers!!!

As usual, I added my own touch. Add your own flavours.

1 – 3-4 lbs chicken
1 lemon – quartered
2 small onions – quartered
Fresh thyme or rosemary
Small carrots (or other veggie)
Butter – at room temperature
Oil
Fresh salt and pepper
White wine and water (1/2 cup of each)

Preheat oven at 450.

Rinse chicken – inside and out. Remember to take the neck out.
Place chicken on a cookie sheet or similar and pat dry.
In chicken cavity, add:
Salt, 1/2 the lemon, 1 onion, and fresh pepper. Stuff a number of thyme sprigs.
Tie legs together.
Rubs lots of soft butter on the chicken, which will make the skin crispy.
Salt and pepper the outside.
Place carrots and other onion around the chicken. Slice the remainder of the lemon and place around the chicken.
Pour a bit of oil over the chicken and rub all over.
Place in oven and bake for 50-60 minutes.
If top skin is not crispy enough, turn the broiler on, but WATCH IT CAREFULLY!!!

Remove from over and let rest 10 minutes. Place chicken on a plate.

Pour juices from cookie sheet pan in a small pot to make a sauce.

Turn heat up on high, add 1/2 cup white wine and
1/2 cup water. Boil for a few moments to thicken and then remove. Pour over chicken.

... and served with a bean salad

Compliments to Chef Aline!!!

Yummie... will definitely make again :)

Jamie Oliver's Beef Stew – A Favourite in this Household

Hubby started making this stew a couple years ago. It's so easy to make... you put the content together, throw it in the oven, and 3-4 hours later... it's done. Is very very good.

We normally double the recipe as this one calls for about 4 servings.

Serve with red wine and fresh warm bread.

Olive oil
1 knob butter
1 onion – peeled and chopped
1 handful fresh sage leaves
800 g quality stewing steak or beef skirt, cut into 5cm pieces
Sea salt
Freshly ground black pepper
Flour, to dust
2 parsnips – peeled and quartered
4 carrots – peeled and halved
½ butternut squash, halved, deseeded and roughly diced
1 handful Jerusalem artichokes, peeled and halved, (optional) – we never add any
500 g small potatoes
2 tbsp. tomato purée
½ bottle red wine
285 ml organic beef or vegetable stock
Finely grated zest of 1 lemon
1 handful rosemary, leaves picked
1 clove garlic – peeled and finely chopped

Compliments to Chef Mauro!

Preheat the oven to 300ºF.

Put a little oil and your knob of butter into an appropriately sized pot.
Add the onion and all the sage leaves and fry for 3 or 4 minutes.
Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together.
Season generously with freshly ground black pepper and just a little salt.
Bring to a boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 to 4 hours – it depends on the cut of meat you're using.
To test, mash up a piece of meat and if it falls apart easily, it's ready. Once cooked, you can turn the oven down to about 225° F and just hold it there until you're ready to eat.
Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew when serving.

Pancetta Wrapped Stuffed Chicken Cutlets

This recipe was acquired from the Italian Food Forever.

I have made it numerous times...yum!

While I pretty much followed the recipe, I added my own touch... as always.

8 Chicken Cutlets (I had 3)
1 1/2 cups sautéed spinach
8 tbsp. fresh Pecorino Romano cheese
8 slices very thin Pancetta (I needed more)
Salt & Pepper
3 tbsp. olive oil (I also added a bit of butter)
1 clove garlic – minced
3/4 cup chicken broth
3/4 cup white wine
3 tbsp. finely chopped fresh sage (I used parsley)

To Thicken Sauce... add
1 tbsp. butter
1 1/2 tsp. flour

1. Wrapped and Ready to Fry...

Mine were bigger, so I used more pancetta slices and had to use stings to hold it together.

2. Frying...

Start to finish, about 8 to 10 minutes... all sides.

3. Adding Broth and Wine...

Broth, wine, and your spices.

Simmer half covered 15 min. then make sauce.

Directions

Pound cutlets thin and lightly season with salt and pepper. (I had 2 filet and pounded them to my liking). Was too lazy to slice them thin.
Lay cutlets on a tray or cutting board and divide the spinach amongst the eight cutlets, arranging it to cover, leaving a little space along the sides.
Sprinkle a tbsp. of the cheese on top of each over the spinach.
Starting at one end, tightly roll the cutlets up.
Using a slice of pancetta (or more), wrap the chicken roll around and secure each with a toothpick. (I had to use string due to their size.)
In a large skillet, heat the oil over med-high heat and brown the rolls on all sides, about 8-10 min.
Add the garlic and stir for a few moments. Then add the broth and wine, and bring to a boil.
Reduce heat to a simmer, partly cover, and cook for 15 min.
Remove chicken to a heated plate, and bring the wine mixture remaining in the skillet to a boil.

10. Add the sage, season with salt and pepper, and thicken with half the butter/flour mixture. If needed add more of the butter/flour mixture to thicken.
11. Remove the toothpicks from the rolls, return the rolls to the skillet and turn to coat in the sauce.
12. Place the chicken on a platter and pour the sauce on top.

We served it with some homemade risotto, fresh bread, and focaccia... all homemade by hubby of course. You could serve it over your preferred pasta or with veggies... your choice.

I will definitely make again.

You will want to visit the Italian Food Forever site frequently. Has many great recipes.

Compliments to Chef Aline!

4. All Done, and Ready to Slice...

Set aside for a few minutes to make it easier to slice.

Bolognese Sauce... à la Aline

2 tbsp extra virgin olive oil
2 carrots – peeled, minced
2 stalks celery – minced
2 cloves garlic – minced
8 oz cremini mushrooms (or other) – minced
1 onion – minced
6 oz tomato paste
1/2 bottle red wine
2 lbs ground beef
1 lbs ground veal (I used ground pork)
Water
Salt and pepper
1 lb pappardelle or other
Parmesan cheese – fresh

2. Adding and Cooking the Meat...

While there are many Bolognese sauces to be had, I found this one on one of my preferred site being Bellalimento from Paula Jones. She's a brilliant Italian cook... and she's actually Italian. Who knows best... aside from me of course :)

When it comes to pappardelle, I am such a pig, it's my preferred pasta... hence the large bowls, and lots of fresh Parmesan.

When you make a sauce like this, you must double it so that you may freeze some for later.

Recently, I made stuffed shells with the same sauce. Recipe is found on this page.

1. Prepping the Veggies...

Mince all veggies. I use a small food processor, which is really quick... a few pulses and your done.

And then, in a large deep sided pan (pot), add olive oil and heat
over medium heat.

Add your minced veggies... carrots, celery, garlic, mushrooms, and onion.

Sauté over low heat for 20-25 min. or until completely soft. Stir as necessary.

Add meats, season with salt and pepper, and cook until completely brown (do not overcook).

Once browned, add tomato paste and allow to brown, about 5 min. Once brown, add wine. Allow to reduce by half. Season with salt.

Add enough water (tipid) to cover the sauce by 1". Simmer on low, stirring as necessary. When liquid levels are low, add more water. Continue cooking and reducing for a MINIMUM of one hour. Sauce is best after 2-3 or even more hours. I think I went 5 hours.

Cook pappardelle according to package directions – DO NOT RINSE!!!
Put some bolognese sauce in a large bowl, add warm pappardelle, and put more sauce over it. Mix well. Serve and add fresh Parmesan cheese over. I normally add more pepper.

Chili

Ingredients listed are for a single recipe, which serves 10.

1 lbs lean ground beef
2 cloves garlic – chopped
1 onion – minced
Red pepper – diced
Salt and pepper (fresh of course)

Brown above ingredients on med. high 'till just done.
**If you double the recipe, use two pots or the meat will boil in its juice... don't want that. And if you double the pots, after meat is done, dump second pot in larger one and continue.

Once almost done, add:
1 can beer – I had Coors Light
2-3 tbsp. chili powder (chili powder is not hot)
Pinch of sugar
Add other spices such as dried parsley, basil, coriander, and the like. Whatever you like.
**The base is the most important. Turn heat up a bit to evaporate liquid.

I then added:
1/2 to 1 cup red wine (more like 1 cup)
**Again, raise heat to evaporate.

Then add:
1 large can diced tomatoes (I like Aylmer's)
1 large can tomato sauce (I like Hunts)
2 tbsp. tomato paste
2 tbsp. Balsamic vinegar

Just made this last Sunday (Feb. 10/13) for the Kiddo's Going Away Party... going, going, gone to the Big City Job!!!

Chili was a hit. Unfortunately, as usual, I had multiple recipes on the go and chose a bit of this and a bit of that. Will try to remember as best as I can.

Important: I made it 2 days prior to the party because I knew flavours would blend and they did :) Otherwise, I would have adjusted the spices.

Recipe was doubled to accommodate the gang.

1. Browning the Meat...

With garlic, onion, red pepper, and spices.

2. Simmering...

Tomatoes and sauce are in.

Let simmer and it will get thicker, especially the next day.

Looks yummie already :)

3. Let it Simmer...

For about 2-2 1/2 hours.

Stir occasionally, and again, adjust spices as you go. Don't over salt or add hot stuff. Not everyone likes it.

After 3 hours of simmering, I was pleased with it. Let cool, and refrigerate. Taste it again the next day. Mine was awesome :)

**Stir and simmer about 10-15 min. Taste and adjust the spices.

Compliments to Chef Aline!

Lasagna

Not the real picture, but coming soon...

I have various versions for this dish – it all depends on my mood and what I feel like having that night. Here is my preferred.

Make sure your ingredients are of good quality, especially in the cheese department.

1 lb. sweet Italian sausage – the ground type not the sausage
3/4 lb. lean ground beef or lean pork
1/2 onion – minced
2-3 garlic clove – minced
1 large can (28 oz) crushed tomatoes
1 small can tomato paste
2 large cans (28 oz.) tomato sauce – I like Hunt's
1/2 cup white wine (or more)
2 tbsp. sugar – no more
1 1/2 tsp. dried basil leaves
1/2 tsp. ground fennel
Salt and ground pepper
Fresh parsley and cilantro (coriander) about 2 tbsp. each – I normally put lots of cilantro cause I love it.
Lasagna pasta sheets – fresh is best, but if not, the no-boil kind (a good brand, like Molisana)
1 med. size ricotta container (475 gm) – Stella (Saputo) is the best, not Tre Stella
1 egg
Mozzarella cheese, sliced – the real stuff
Fresh mozzarella – cubed (about 1/2 cup) ... yep, more
Parmesan cheese – fresh and grated

Preparation

Slowly fry ground sausage, beef/pork, onion, and garlic in med. pot size over medium. Cook until browned – not well done.
Add crushed tomatoes, tomato paste, tomato sauce, and wine.
Add sugar, basil, ground fennel, salt, pepper, and some parsley.
Simmer for 1 1/2 hours covered, stirring occasionally.

* Sometimes, I even add 2-3 tbsp. fresh grated Parmesan cheese while it's simmering.

In the meantime, combine ricotta cheese, a bit of freshly grated Parmesan cheese, egg, and a bit more parsley.

Preheat oven to 375.

Spread about 1 cups sauce in the bottom of a 9x13" baking dish.
Arrange pasta sheets lengthwise over meat sauce.
Spread half of the ricotta cheese mixture and top with 1/3 mozzarella cheese slices.
Spoon another cup sauce over mozzarella.
Add the fresh cubed mozzarella cheese and sprinkle with 1/4 cup Parmesan cheese.
Repeat steps 2 to 6 and top with remaining mozzarella slices and Parmesan cheese.
Cover with foil making sure the foil is not tight over the cheese. Otherwise, it will stick to it.
Bake 30 minutes, remove foil, and bake an additional 25 minutes.

Cool 15 minutes before serving.

Serve with a light salad like Boston lettuce and garlic bread.

Compliments to Chef Aline!

Pasta Shells – Stuffed

Made a bolognese sauce a couple weeks ago. Naturally, when you make it, it's not just for one meal.

Froze some and made these shells with it.
Another crazy good meal.

This recipe only details the making of the stuffed shells. I'll put my bolognese sauce in a different post.

Box of shell pasta
Ricotta – 454 gr container or more
2 eggs – beaten
Fresh basil, or dried basil or parsley
Salt and Pepper
Mozzarella cheese
Fresh Parmesan cheese – grated
Bolognese sauce

Preheat over to 350.

1. Cooking the Shells

Cook shells al denti and rinse immediately under cold water.

2. The Ricotta Mixture...

Mix ricotta, eggs, basil, salt, and pepper together.

3. Stuffing the Shells...

Cover the bottom of your pan with some Bolognese sauce.

Stuff the shells and place in the pan. Add more sauce over the shells.

4. Finishing Touch...

Cover with fresh mozzarella cheese, Parmesan cheese, salt and pepper.
Cover pan with foil.
Bake 35 min. covered, and another 10-15 min. uncovered to crisp it up.

Compliments to Chef Aline!

And Voilà :)

Bread was not required.
Only a glass of red wine!

Pastitsio Makaronia Me Feta

A long time ago (35 yrs.), a woman gave me a copy of this recipe. I recall making it and it was very good.

Fast forward... 35 yrs. later, I found the said recipe in my recipe box... Oh My, I had been looking for it for over 25 years.

This past weekend (April 2014), I made it, and it was as yummie as I remembered. Will definitely make again.

You can probably tell it's a Greek dish. Aside from Italian food, the Greeks really know good food :)

This is elbow macaroni with a feta mix sandwiched between phyllo sheets. You can serve it as an appetizer or as a meal on its own. We serve it as a meal with some tzatziki.

Ingredients
1 lb elbow macaroni, cooked and drained
8 tbsp. butter, melted (or more)
3 eggs, lightly beaten
1/2 c grated cheese (I used sharp Cheddar)
1 1/2 c Feta cheese, cubed (I crumbled it)
Salt, pepper
1 tsp. nutmeg, fresh or not (important to taste)
12 sheets filo, cut to fit pan

2. Laying filo in pan...

In a buttered 9x 12 x 3-inch baking pan, spread 6 sheets of filo brushing butter between each sheet.

5. Done... and cooling...

Place on a rack for 10 min. then cut and serve on a warm platter.

1. Mixing ingredients together...

In a large bowl, combine the cooked macaroni, one-third of the melted butter, the eggs, grated cheese, and feta. Season with salt, pepper, and nutmeg. Mix with a wooden spoon.

3. Putting macaroni filling in...

Spread the macaroni-cheese mixture over the filo sheets and cover with remainder 6 sheets of filo, again brushing melted butter between each, and on the surface.

4. Oven ready...

Using the tip of a sharp knife, score the top 3 to 4 sheets to indicate 12 servings.

Bake in a moderate oven (350 F) for 30 min. or until the surface is brownish and crisp. I left it for another 20 minutes.

Just as good the next day reheated in oven or toaster oven.

Compliments to Chef Aline!

Meatloaf Stuffed with Cheese and Mortadella – a.k.a. Polpettone

Recently found on Manu's Menu. Another brilliant Italian cook.

It was our 2014 Easter meal and very yummie. Will definitely make again.

In her recipe, she calls for a piquant cheese. Instead, I used piquant mortadella. Same thing :)

Ingredients
For the polpettone:
500 gms beef mince
3/4 cup Parmigiano Reggiano – thinly grated
3/4 cup breadcrumbs
1 egg (keep a little egg white for crumbing)
1 pinch grated nutmeg
Salt and Pepper

For the stuffing:
100 gms mortadella – thinly sliced
75 gms provolone piquant and cheddar cheese – thinly sliced

For cooking:
1 onion – halved
2 bay leaves
1/2 tbsp. rosemary leaves
1/2 glass white wine
1/3 glass water
1/2 beef or chicken stock cube

1. Prepping the meat mixture...

Mix the ingredients for the polpettone (meat) mix. I used 1/2 beef and 1/2 pork.
Keep some egg white for the roll.
As usual, I had too much. Had to make two.
Spread on a parchment sheet and form a rectangle.

2. Top meat with filling...

Lay the mortadella slices and then the cheese.

3. Roll 'er up...

Starting with the side closest to you, start rolling it away from you using the paper to help roll. Close the ends as you go to make perfect rolls.

Slightly beat the remaining egg white in a plate and coat the polpettone with it. Then put it in a plate full of breadcrumbs and coat well on all sides.

4. Start cooking...

This is where I did my own thing. If you want to see the original post, see Manu's website.
Put some oil in a frying pan, add the bay leaves, rosemary, and the onion halves place face down. Let heat a bit. When hot, put in the polpettone and fry it on all sides.

Add the wine and let reduce for a bit.

Add the stock and water.

5. Simmer... and done...

Cover with lid and let simmer until done... about

When done, place on plate.

Thicken sauce as you wish.

Slice about 1/2" thick and serve with the veggie or pasta of your choice. In our case, we had scalloped potatoes.

Meat Pies

This is aunt Cecile's recipe. Can't remember how many pies it makes, so make sure you have enough crusts on hand.

4 lbs. ground pork
2 lbs. ground veal
Mix together.

3 onions – chopped
2 garlic cloves – minced
3 tsp. salt
3 tsp. savoury
1 tsp. ground clove
2-3 cups water

In large pot, add meat, and remainder ingredients. Bring to a boil and cook 20 minutes stirring and breaking up meat so that it doesn't get clumpy. Let cool and fill the pie crusts. Cover with a second crust and make a slit in the center. You can also use the medium size crusts for smaller portions.

Bake at 425F or until golden.

Compliments to Chef Aunt Cécile!

Mini Tourtières (mini meat pies)

1. The Mixture Prep...
Can be made the day before, which I did.

3 lbs ground meat: mix of beef, veal and pork
2-3 big leeks, chopped
1-2 cloves garlic, finely chopped
3-4 potatoes, peeled and cut in half (or in 4 if big)
Salt and pepper

Mix all in a bowl except the potatoes, then throw it in a big pot and cover with cold water, almost to the surface but not quite. Add potatoes over the mix, salt and pepper.

Note: This recipe tells you to remove the potatoes and mash them. Not needed, they were mushy when all was done.

Just made these over Christmas (2014) and will definitely make again.

I found two recipes, adopted one, and applied to both recipes. One used puff pastry, and the other phyllo dough. Puff pastry is much easier to work with. Both are equally good.

Recipes are from:
Cook & Bake and Citron Limette

I used the meat filling from Cook & Bake since it was fairly easy, and the pastry from both.

2. The Gathering Process...
If made the night before, take out from fridge about an hour before.
Our first takes was not a pretty picture. Was the first time of working with puff pastry. But then got the hang of it. And we were already familiar with phyllo.

Either way, look at the recipe links for the method.

The phyllo ones are baked at 400 for 15-20 min. and the puff pastry at 375 for 15 min. Will let you figure it out.

Either way, end results were excellent.

Compliments to Chef Aline!

Oven-Baked Macaroni

Mom's recipe. A true comfort food dish. I played with this recipe for over 25 years. The ingredient amounts are to perfection.

1 box Catelli long macaroni (cannot substitute)
2-10 oz. cans Campbell tomato soup
3/4 cup milk
2-6 oz cans tomato juice (or 1 med. can size)
Butter
Kraft cheese slices (those used for grilled cheese sandwiches)
Soda crackers, crushed fine but not powdery

Cook macaroni al dente, rinse under cold water immediately to stop it from cooking, and put in a 9x13 baking dish.

In bowl, mix together tomato soup and milk. To prevent clumps, pour milk in a bit at a time. Mixture will be creamy. Pour over macaroni.

Dot butter all over macaroni, but I usually prefer to slice thin slices and cover the whole dish.
Pour tomato juice over the butter slices – all over.

Put "plastic" Kraft cheese slices all over – don't miss any corner. Add crushed crackers over the cheese. You might even adventure by putting the crushed crackers under the cheese (do half and half and see which you like best).

Bake @ 350F until cheese is melted and browned, about 40-45 min.
Let cool 10 minutes then cut in large squares.
Pour a glass of wine, put a movie in, and indulge!!!

Serve with garlic bread.

Excellent the next day when reheated in a fry pan with lots of butter.

Compliments to Chef Aline!

Macaroni and Cheese... from World War Era

I've been wanting to make a Mac and Cheese macaroni for a long time but could not find the right recipe.
Well, I think I have it
now :)

In this post, you will see two Mac and Cheese dish.
I could not make my mind on which one to make, so I made both. Leave it to me... LOL.

This recipe is the World War Era one. Will post the other one soon.
Ingredients
Grated Cheese
Breadcrumbs
Macaroni [sic]
Pepper
Salt
Butter
If liked, flavour with mustard

This is an excerpted from Feeding Tommy: Battlefield Recipes from the First World War (The History Press, 2013) by Andrew Robertshaw

This recipe come from a World World era, and as usual, I tweaked it.

The Prep...

Boil macaroni till tender.

Prep Method 1
Well grease shallow dish, sprinkle over breadcrumbs, grated cheese then place layer of mac [sic].

Season with pepper & salt, mustard. Cover with breadcrumbs & cheese.

Then another layer of macaroni, continue till [sic] dish is full enough, having a layer of breadcrumbs on top.

Place a piece of butter on the top, then place in moderate oven till nicely brown.

Prep Method 2 - Sauce Method
Another way is to make white sauce by placing milk into saucepan. Bring to boil, add a thickening of flour, pepper, salt, milk. Allow to boil for few minutes, then add grated cheese.

Place boiled macaroni in greased baking dish, pour over sauce, sprinkle breadcrumbs on top.

Cook in moderate oven 'till nicely brown.

Compliments to Chef Aline!

Osso Bucco

One of my preferred winter meal... and of course, always served over polenta.

I never know which recipe I will make. It's always a bit of this recipe, and a bit of that recipe. To me, the ingredients will dictate the sauce.

For me, the sauce should be rich in flavour and colour, and not overly liquid.

Ingredients (in this recipe)

6 veal shanks
Oil and butter
Garlic – minced
2-3 Celery stalks – diced
Carrots – diced (I use the mini carrots)
Salt and pepper
... will be back soon for remainder...

_Polenta – Oven Baked

We love polenta but found it too hard to make (stirring for 40 minutes), until we found this recipes in the Ottawa Citizen by Russ Parsons.

It's amazing and so easy to make. It's baked instead of being cooked on the stove top, therefore, you don't need to stir it constantly.

Serve polenta in a shallow bowl or plate with some kind of ragu over it.

8 cups water (cold)
1 tsp. salt
2 cups polenta
2 to 3 tbsp. butter
1/4 cup grated Parmigiano-Reggiano

1. Heat oven to 350 degrees.
2. In a 3 to 4-quart oven-proof pot, combine the water, salt, polenta, and butter.
3. Bake, uncovered, for 1 hour and 20 min. Stir polenta and bake for 10 more min.
4. Remove pot from oven and stir in the grated cheese.
5. Set aside 5 min. to rest before serving.
6. To serve, spoon into 6 warmed shallow pasta bowls.

Serve immediately with your favourite ragu/sugo/sauce.

My preference is to add a tad of garlic salt and much more parmigiano cheese. Next time I will try other ingredients such as mushrooms or finely minced red pepper.

Here is a link to Russ Parsons recipes. And make sure you look at his wild mushroom sauce. It looks amazing. Next on my list :)

Final word: Google baked polenta. It's amazing how many recipes are out there. I look forward to trying a number of them. If you try any, leave me a message on by Blog :)

Compliments to Chef Aline!

Polenta alla Fabio Viviani (his nonna's (grandmas's recipe)

Oil
2-3 garlic cloves – chopped
1 cup heavy cream
Salt and fresh ground black pepper
2 cups water
1 cup medium – grain yellow polenta
1 cup grated Parmesan cheese
1 package (4 oz.) cream cheese, cut into chunks

Directions

Heat 2 tbsp. _extra virgin olive oil and 2-3 cloves chopped garlic in skillet until golden brown.
Add heavy cream and season with salt and fresh ground black pepper; let reduce.
Add water. Add polenta, stirring as you add. As it thickens, whisk in Parmesan and cream cheese.
Continue stirring 5-10 min. until thick and creamy.
Pour finished polenta on a platter or clean cutting board and top with additional Parmesan cheese if desired, and drizzle with 2 tbs. extra virgin olive oil.

Note: In my case, I poured the polenta in shallow bowls, topped it with a bit of oil, Parmesan cheese, then with a tomato sauce (homemade of course) made with sliced Italian sausages, and added more Parmesan cheese cause I love it. I poured the remained in a square container to slice the next day.
It was heaven, and I believe that this is now our preferred method, only because it's so easy to make and darn good.

Compliments to Chef Aline!

Pork Chops Baked in Mushroom Sauce

Pork chops – I like butterfly and cut them in two
2 eggs – beaten in bowl
Flour – about 1/4 cup
Breadcrumbs – about 1 1/2 cup (use Italian or spiced panko – makes a difference in taste)
4 tbsp. oil and 2 knobs butter
1 can Campbell's cream of mushroom soup
Fresh sliced mushrooms – because I like lots
Onion – chopped (optional)
Sour cream – about 3-4 tbsp.
White wine – about 1/2 cup
Salt and pepper, garlic powder and other spices you like

1. Season, fry, and bake chops...

Preheat over to 350.

Rinse chops under cold water and pat dry. Season with salt, pepper, garlic powder, and whatever else.

Dredge the chops in flour, dip in the eggs, and coat with breadcrumbs.

Heat oil and butter in a fry pan over med-high. Fry
5 min. per side or until breading is well browned. Transfer to a 9x13" baking dish and cover with foil. Bake in preheated oven for 1 hour.

5. Pour sauce over chops...

After the chops have baked for an hour, remove foil, cover them with the soup mixture, replace foil, and bake for another 30 min.
Compliments to Chef Aline!

2. Frying mushrooms...

While chops are baking...

Fry sliced mushrooms in a bit of oil and a knob of (real) butter. When browned, raise heat and add wine. Boil for a moment to evaporate, then lower heat and cook an additional 10 min. or so. You can put a lid on (or not). When done, put in bowl and set aside. Continue with onions... below.

3. Frying onions...

Add onions in same fry pan. If pan is dry, add another knob of butter.

Fry over med heat until golden – might take 10-15 min.
Ignore the patties in the middle... another invention here. Will tell later.
When onions are done, return mushrooms to fry pan with onions and mix.

4. Add soup and sour cream...

Push mushroom mixture to one side and pour soup in pan. Stir to dissipate then add 3-2 large tbsp. sour cream and mix.

Combine mushroom mixture with soup and simmer a few moments.

6. Ready to eat...

When chops are done, loosen foil and let rest for 10 min.
Serve with roasted potatoes, carrots, and the like, or mashed potatoes.

I guaranty, you will not need a knife.

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

First time making, and will definitely make again. Got the recipe from Giada De Laurentis on the Food Network.

I did not have all the required ingredients so I winged it... as usual. Just the same, they were excellent :)

1 tbsp. olive oil, plus 1 tbsp.
2 cloves garlic – minced
6 sun-dried tomatoes – diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out (I used a fresh bag)
1/2 tsp. salt, plus more for seasoning
1/2 tsp. freshly ground black pepper, plus more for seasoning
1/4 tsp. dried thyme
1/4 cup (2 oz) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops (I used butterfly)
1 1/2 cups chicken broth
1/2 lemon zest
2 tbsp. lemon juice
2 tsp. Dijon mustard

Warm 1 tbsp. olive oil in a med. pan over med. heat.
Add garlic and cook until fragrant, about 1 min.
Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more min.
Transfer mixture to a bowl. Add the goat cheese and cream cheese. Stir and set aside.
Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
In a small bowl, combine the chicken broth, lemon zest, lemon juice, and mustard.
Warm the remaining 1 tbsp. olive oil in a large, heavy skillet over med-high heat. When pan is hot, add the pork. Cook until golden and cooked through, about 4 min. per side. Transfer the pork to a side dish and tent with foil to keep warm.
Add the chicken broth mixture to the skillet over med-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.
Reduce the broth by half to make a light sauce, about 8 minutes.
Spoon some sauce over the pork before serving.

My twist coming soon... as soon as I can remember!

Compliments to Chef Aline!

1. Spinach and Sun-Dried Tomatoes

Garlic fried in oil, then add sun-dried tomatoes, and then the spinach. Fry until spinach is wilted... few moments.

2. Chops Stuffed – Ready to fry...

Slit made and chops stuffed. Due to thickness, I used toothpicks to try to keep them closed.

3. Chops Frying... side one

Side one frying...

4. Chops Frying... side deux

And frying side two...

5. Chops – Oven Ready with Stuffed Mushrooms... my twist...

Going in oven at 400 for 15 minutes with stuffed mushrooms...

6. Chops and Mushrooms Done...

Remove, tent with foil for about 5-8 minutes.

7. Make sauce...

While chops are in the oven, make the sauce.

Pork Medallions with Lemon and Capers

1 tbsp. coarsely ground black pepper
Salt
1 1/2 lbs pork tenderloin, cut into 1" medallions
4 tbsp. butter

Press pepper onto both sides of pork pieces.

Heat 1 tbsp. butter in a large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 min. per side. Transfer to plate and keep warm (or not).

Sauce
1 cup chicken stock or canned broth (I prefer with half with white wine)
1/4 cup fresh lemon juice
2 tbs. capers, drained (I normally add more)
1/4 cup peeled diced lemon segments (optional)
Chopped fresh chives or green onion tops

Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 min. Whisk in remaining 3 tbsp. butter. Add capers and lemon segments. Season to taste with salt and pepper. Pour sauce over pork.

Sprinkle with chives and serve with risotto or veggies.

Compliments to Chef Aline!

Found a long time ago by Vanda on Epicurious.

We liked it so much that it's become a family favourite.

In this picture, it is served with a white mushroom risotto and stuffed mushroom.

Serves 4.

I normally put the pork back in the pan to coat all pieces.

Pork Tenderloin – Stuffed

This recipe comes from my cousin Alain.

Ever since I tasted them, it's pretty much the only stuffed tenderloin I make. They are delicious – you will want to make them often.

There are two fillings – you will want to make one of each, therefore, needing two pork tenderloins.

Meat preparation
Cut pork tenderloins halfway lengthwise. Pound to flatten. Coat meat with fresh pepper, garlic, or other spices you like.

Filling 1 – Apricot
Add butter to fry pan. When bubbling, add 1/2 cup chopped onion, minced garlic, and 2 cups of fruit jam (peaches, apricots, or other). Reduce heat and simmer until thick. Add ginger, cinnamon, salt, and pepper. Add a bit of lemon juice and balsamic along the way. Once reduced, let cool and add crushed nuts.
Set aside.

Filling 2 – Portobello and Ricotta
Add butter to fry pan. When bubbling, add 1 cup chopped onions and 2 garlic cloves minced. Fry until golden. Add salt, pepper, 1 cup portobello mushrooms, white wine and a bit of balsamic vinegar.
When done cooking, let cool, then add 1 cup ricotta cheese.

Stuffing the Pork
Lay pork tenderloin on saran wrap. Add filling. Make sure narrow side of meat is facing you for ease of rolling. Roll, flipping ends inside using saran wrap. Tie with cotton string.

Brown fillet in a pan on all sides for 2-3 min. in a bit of oil and butter.
Preheat over to 375F. Put fillet in baking dish, add a bit of white wine, and bake for about 35 min.

Remove from oven and let cool slightly. Cut strings and slice in 1" thick slices.
When serving, pour left over sauce over meat.

Serve with fresh seasonal vegetables.
If winter, is excellent with butternut squash and sweet potatoes. If summer, serve with small roasted potatoes.

Compliments to Chef Alain!

Peppercorn Pork Tenderloin

Acquired from Nadine.
Real pictures coming soon...

4 pork tenderloin – 1 1/2 lbs total (fat trimmed)
1 tbsp. coarsely crushed peppercorn

Place one tenderloin on top of another – wide end to narrow end. Tie with string 1 1/2" interval. Place on greased rack of shallow roasting pan. Firmly pat pepper all over.

Roast uncovered at 425 for 35-40 min.
Baste once with wine mixture (below).
When done, place meat on platter.

Sauce
2/3 cup dry white wine
1 tbsp. butter
1 tsp. honey
2 tsp. each soya sauce and Dijon mustard

In a small pan, combine the above and simmer over med. heat. Drizzle a bit of the mixture over the pork before baking and once during cooking process.

When meat is done (and removed), pour remaining wine mixture into the roast pan over med. heat. Loosen brown bits and bring to a boil.

Stir in 1/2 cup diagonally sliced green onions then remove from heat.

Slice meat across grain and serve spooning sauce over meat.

Compliments to Chef Nadine!

Prosciutto Pork Tenderloin

Acquired from Nadine, experienced it, and was delicious!

More pictures coming soon.

Serves 6.

2 pork tenderloins
1 tbsp. vegetable oil
Salt and pepper
Prosciutto – about 16 slices
Fresh whole sage leaves – about 14

Preheat over to 350.
Grease the bottom of roasting pan with veg. oil. Set aside.
Salt and pepper the tenderloins. Lay enough slices of prosciutto, with the longer sides slightly overlapping, in the bottom of the roasting pan equal to the length of one tenderloin. Place the tenderloin onto the prosciutto. Lay sage leaves at 2" intervals along the tenderloin. Wrap prosciutto neatly over the pork and sage. To prevent the prosciutto from curling during roasting, roll the pork so the ends of the prosciutto are on the underside, against the pan. Repeat with second tenderloin.
Roast on middle rack for 35 min. Remove from oven, tent with foil, and let stand for 10 min. before slicing into medallions.
Serve with applesauce gravy (below).

Applesauce Gravy
1 cup chicken stock
1 tbsp. cornstarch mixed with 1/4 cup cold water
1/2 tbsp. brown sugar
1 tsp. soy sauce
1/2 unsweetened applesauce
2 tsp. butter
1 tsp. cider vinegar
Fresh black pepper to taste

Mix chicken stock, cornstarch mixture, brown sugar, and applesauce in small saucepan. Cook over med. heat until sugar dissolved and sauce has thickened and is heated through.
Remove from heat and stir in butter and cider vinegar.
Season with pepper, and keep warm.

Makes 1 cup.

Compliments to Chef Nadine!

Pork Tenderloin à la Marmalade

Yes, I know, a strange mix with pasta, but it was yummie.

Recipe coming soon...

Pork Roast – Baked

This was our 2013 Thanksgiving Dinner.

A rolled pork roast, with onions, carrots, green beans, and mushrooms. Served with sweet potatoes (yams) and gravy on top.

Was truly yummie, and very tender :)

Total slaving time was about 2 hours – that includes the cooking/baking time. Not bad when you're having drinks in between :)

Leftovers were had as "hot pork sandwiches".

Ingredients
Rolled boneless pork roast (mine was 1.3kg-3 lbs)
Onions – sliced thick (2)
Carrots (bag of small)
2 cloves garlic – slivered
Additional garlic – few cloves unpeeled to include with the roast, and a coupe of cloves minced for the mushrooms
Salt, peppers
Rosemary, or whichever other spices you like... it's really to taste.
1/2 cup each of white wine and water

Heat over at 450.

When done with "Prep 1", place in over.
After 10-15 minutes, lower heat to 350 and cook uncovered for 1 hour and 20 minutes. Remove, tent, and let stand for 10 minutes.

Make a gravy (whichever you like), slice pork thick, and put gravy over everything.

2. Veggie Prep...

Green Beans and Mushrooms

Blanch beans for about 3 minutes.

Pan fry mushrooms in butter, chopped garlic, salt, pepper, and a bit of white wine.
When done, add beans to pan and coat all evenly. Add more salt and pepper.

Sweet Potato

Wash, pierce with fork all over, and microwave for about 15 min. Put in over with the roast (not in the roast pan) in the last 20 min. cooking time to crisp up the skin.

And Voilà!!!

1. The Prep...

Place slices of onions in bottom of pan/pot.
Add unpeeled garlic cloves.
Place roast on top, add garlic slivers by making slits in roast. Put lots of it for flavour.
Add carrots around roast.
Add wine and water mixture.
Salt and pepper... lots of it.
Sprinkle rosemary over everything if you have some.

The Leftovers for hot pork sandwiches... yummmm

Hot pork sandwiches with leftovers.

We only had rye bread, but just the same, was really
good :)

Compliments to Chef Aline!

Ribs... Melt in Your Mouth... My Way...

Made these for the Kiddo for her 2014 Birthday. Yep, that's *her* picking. Touche Pas means "Don't Touch". She can't help herself!

Ribs are boiled in water for 1 hour, and then simmered with the sauce 20-30 min.

Truly yummie, and zero calories... LOL

As usual, I made too many, as you can tell. Thank gawd, I was able to give some to the kiddo to bring back home!!!

Ingredients
3 lbs. ribs
3 tbsp. molasses
3 tbsp. corn syrup
1 cup brown sugar
1 cup white sugar
1 cup strong tea – like Red Rose
1 tbsp. garlic seeds (I use garlic power)
1/2 cup soya sauce

2. Making the sauce...

In a large sauce pan, mix all ingredients and cook over medium heat. When boiling, cook for 3 min.

Watch it as it might boil over.
Remove from heat and pour over ribs.
In my case, because I had sooooo many ribs, I tripled the sauce.

1. Prepping and boiling the ribs...

Trim some fat from the ribs. Cut them in 2-3 ribs.

Place them in a pot with cold water, enough to cover them all.
Start by boiling them, and skim the fat that surfaces. This might take 5 min. Then simmer for 1 hour.
Drain, and set aside. Water is no longer needed.

Making the sauce...continued...

Sauce in the making.

In this picture, you are only seeing two rib containers. I actually had four.
Sheesh, what was I thinking???

Kiddo's test... it passed!!!

Serve with rice, of course!

:)))))

Compliments to Chef Aline!

Roasted Rack of Lamb

For Frying
1 (7-8 bone) rack of lamb – trimmed & frenched
1 tsp. salt
1 tsp. black pepper
2 tbsp. olive oil

For Coating
1 tbsp. Dijon mustard
1/2 cup bread crumbs (I like the Italian one)
2 tbsp. minced garlic
2 tbsp. fresh chopped rosemary (MUST be fresh)
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil

Serve with either small roasted potatoes, brussel sprouts, carrots, squash, and the like.

Notes

Purchasing the lamb racks: I always buy them at Costco – and always 2 packs. They have 7-8 ribs each. One rack is about $16.00.
Cooking pan/skillet: I use a fry pan to sear and a cookie sheet to bake them as I do not have an over skillet.
Cooking preference: I always sear and cook the racks by cutting them in 2 rib-sections. This gives me a perfect medium-rare ribs. If you prefer your meat more rare (as they call for lamb), reduce cooking time by 5 min. and cut the ribs into bigger sections (3-4), or do not cut them at all.

Fabulous and easy to make disk – fit for a Queen. Your guests will think you slaved all day.

1. How to...

Preheat oven to 450F. Move oven rack to center.

In a large bowl, combine bread crumbs, garlic, rosemary, salt, and pepper. Toss in 2 tbsp. oil to moisten mixture. Set aside.

2. Prepping... Frying...

Season lamb rack all over with salt and pepper.
Heat 2 tbsp. oil in a fry pan over medium heat.
Sear rack (or sections) for 1 to 2 minutes on all sides.
Set aside for a few minutes.

3. Prepping... Part Deux...

Coat lamb with a layer of Dijon mustard.
Roll in the bread crumb mixture until evenly coated.
Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down on a cookie sheet. I like to line it with parchment paper.
Roast in preheated oven for 20-25 minutes.
Remove and tent with foil 8-10 min. before carving into individual ribs.

Presentation – On the serving plate, interlace the racks (like crossing your fingers together as if praying... not that you'll need to).

Compliments to Chef Aline!

Sheppard's Pie

A fall and winter comfort food dish
This is mom's recipe and the Kiddo's favourite – lots of Heinz ketchup please!!!

1 lb lean ground pork
1 lb lean ground beef
1-2 small onions – diced or minced
2-16 oz cans cream corn (I prefer Del Monte or Green Giant)
Mashed potatoes (4-5 med/large potatoes)
Salt, pepper, garlic salt, and whatever else you like
Butter – at room temperature (NOT margarine)

In fry pan, brown meat and onions – not dry, just until no longer pink and onion is transparent.
Drain excess fat if any.
Put cooked meat in a 9x13 (or smaller) dish and cover with cream corn.
Cover corn with mashed potatoes. Spoon mashed potatoes carefully as it will slide around over the top the corn. I normally use a couple of tablespoons. Then use the back of a fork to flatten slightly, and then run the fork over the potatoes to make a ridged pattern.
Dot potatoes with butter.

Bake uncovered at 350 for about 40 min. or until top is golden brown and seems crispy.
Sometimes, at the end, I put the broiler on to make it crispier and darker. Keep an eye on it.

Remove from stove and let sit 15 min.

Note
You might want more pork, like 1 1/2 lb. After making it, you'll know if you want more pork or more beef. I prefer the pork since it's not as dry. Ground veal is also nice.

Mashed potatoes: we normally mash them with lots of butter, sour cream or yogurt, 3-4 tbsp. of Dijon (or to taste), and salt and pepper. Taste and adjust accordingly.

Compliments to Chef Aline!

What happens when you forget to put the corn on before the potatoes?
A Mess!!!

You carefully push the potatoes to one side...

Easy fix... add the forgotten corn...

...and then carefully move the potatoes over the corn and repeat with second side... :(

Oh Hum... you may have noticed the ceasar back there... LOL

And voilà!!!

Anything can be fixed :)

It just takes practice, patience, and a ceasar or cold beer!!!

Newly Found Sheppard's Pie Recipe – A Keeper for sure !!!

Found this new recipe on a food blog called Cook & Bake. When I read what the secret ingredient was, I was thinking... ya right, are you nuts???

Decided to try it... OH MY... that's it... that's my new found and "only" recipe I will ever make. Read on...

Ingredients are pretty much as above, but the twists are:

While cooking the meat/onions, add some ground cinnamon... YES, CINNAMON... that's the secret ingredient!!! Trust me, who knows food more than me!!!
Instead of two cans of cream corn, add 1 can cream corn, 1 can kernel corn (peach and cream or other), and in my case, I had frozen peas, so threw them on. If you don't have any, that's OK.

Yep, I made two casseroles – Kiddo was here and it's her favourite :)

Compliments to Chef Aline!

Spicy Pot Roast

This recipe was given to me by Hélène many moons ago. Been using it ever since.

Excellent fall and winter homey meal.

5 lbs blade, chuck, shoulder or cross rib roast
2 tbsp. cooking oil

In large pot, brown meat on all sides. Combine the following ingredients in a large bowl and pour over meat.

1/2 tsp. thyme
2 tbsp. sugar
1 tbsp. vinegar
1 garlic clove – minced
2 cups tomato juice
1 cup sliced onion
1 bay leaf
Salt and pepper

Cover and simmer on stove top for 3 hours, or in the oven at 350F for 4 hours.
When done, thicken with flour (if needed). Serve with mashed potatoes.

*I've been making/playing with this recipe for over 25 years. My variations and additions are listed below. All in all, the secret in this recipe is the tomato juice and sugar base. Add what ever else you want... it's all to taste.

- balsamic vinegar
- red or white wine
- coriander
- fennel
- addition of veggies such as carrots, small potatoes, string beans, rutabaga, etc. If you do add the veggies, add more juice. I normally use 4 cups of juice.
- stewing meat instead of a roast, but usually a cheap roast cut is best as it becomes extremely tender.

Compliments to Chef Hélène!

Turkey – 2014 Thanksgiving Turkey

Just made for 2014 Thanksgiving.
First time of making a turkey on the said day.

Since we normally make a traditional one for Christmas, I thought it would be fun to try a different recipe.

This recipe comes from Food Network, Ina Garten. It was simple and delicious. And as usual, I read a few reviews and applied my own twist.

Note: While the directions are from the original written recipe, watch the video as it is totally different.
For example, she stuffed the butter mix under the skin and not melt it in a saucepan.
I followed the video recipe. I urge you to do so as well.

We had a 10 lbs. turkey, and we had meals for five (5) days. Yummie :)

Ingredients

1/4 lb. (1 stick) unsalted butter
1 lemon, zested and juiced
1 tsp. chopped fresh thyme leaves
1 fresh turkey (10 to 12 lbs.)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

The Making Of...

Take the giblets out of the turkey and wash turkey inside and out. Remove any excess fat and pat outside dry. Place turkey in a large roasting pan.
Liberally salt and pepper the inside of the turkey. Stuff cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic.
Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.
Tie the legs together and tuck wing tips under the turkey.
Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.
Remove turkey and cover with foil; let rest 20 minutes.
Cut and serve with whatever fixings you have.

Turkey was followed with dessert... sweet potato tarts. Must do again :)

Compliments to Chef Aline, and to Chef Mauro for his stuffing!

Turkey Pot Pie – With Leftover Turkey

Wow, my very first, and yummie it was :)

I found various recipes and decided to wing it. Here's what I did.

Makes 2 – 9" double crusted pies

Oil and butter – about 2-3 large tbsp.
2 onions – chopped
Chopped garlic
Mushrooms chopped (I had two cups)
1 cup carrots – chopped
1 large potato – diced
Chicken stock
1 cup frozen peas
2 cups leftover turkey – diced
1 cup milk
3 tbsp. flour
Salt, pepper, thyme,

2 double-crusted pie crusts (I bought frozen)

1. The making off...

The mixture...

2. Ready to bake...

... and in the oven it goes.

3. Cool down period...

Cooling down...

_In medium size pot, boil and cook the carrots and potato in chicken stock (instead of water). Cook for about 10 min.
In the meantime, in a large pot, add the oil and butter on med-high. Fry the onions, mushrooms, and garlic. When onion is transparent, raise the heat slightly and add about 2-3 oz. white wine, and cook about 5 min.
Add the stock, which includes the carrots and taters, mix well, then add another cup of stock. Mix well, then add the frozen peas.
When simmering again, add about 2-3 tbsp. flour. Mix thoroughly to make sure lumps do not form. Add milk a bit at a time. If too thick, add a bit more stock. Add turkey cubes and mix well.
Remove from heat and let stand to thicken – about 15 min.
Put half the mixture in one crust, and the rest in the other. Cover each with another crust. Pinch crusts together to seal.
Bake at 350 for 15 min. Then add a foil over so the crusts do not burn.
Bake another 20-25 min. Remove foils and cook another 5 min. or so.
Remove from stove and cool 15 min. Cut and serve with lots of Heinz Ketchup :)

Compliments to Chef Aline!

Baked Veggies

Squash, potatoes, sweet potatoes, turnip... anything you like... baked in oven.

Cube raw veggies, mix all in a bowl, add oil, salt, pepper, garlic, anything you like.

Mix all and bake on cookie sheet for about 40 minutes.

They get nice and crispy on the outside, and soft on the inside... yummmmm!!!

Compliments to Chef Aline!

Oven-Roasted Potatoes

Oven-roasted veggies are the easiest thing you can make. No screw-ups here.

Veggies, oil, and spices... and voilà!!!

Use you imagination and veggies you like such as taters, carrots, sweet potatoes, rutabaga, parsnip, etc.

In this picture, potatoes and carrots are used.

Small potatoes – cut in half (unpeeled)
Small carrots
Oil – about 3-4 tbsp.
Garlic – unpeeled (use as many cloves as you want - 10-20)
Salt and pepper

Preheat oven at 375.
Mix all together in a pot and bake in over for 45 to 60 minutes.
Poke with a fork to make sure they are soft, and yet crispy on the outside.

Compliments to Chef Aline!

Potato Salad... à la Poun

Got this recipe recently from Poun (April 2014). She makes the most excellent potato salad.

Made it this weekend with a ham sandwich and we loved it.

As for the ingredients, it depends on how much you are making. You can add other crunchy veggies such as green/red/orange/yellow peppers – whatever you like. Adjust ingredients accordingly.

Ingredients
Potatoes
Celery – diced
Chives – minced
Miracle Whip – a must (not mayo)
Boiled eggs – hard
Salt, pepper, garlic salt

2. Prepping the potatoes...

To ensure the mayo adheres to the potato, they need to be fairly dry.
Place taters in a colander lined with a tea towel. Blot to remove excess water. Move them around gently and continue patting.
Avoid using paper towel – it may stick and not be readily visible.

Once dry, transfer cubes in dry bowl, cover with foil, and refrigerate until ready to mix.

4. Serving time...

When ready to serve, remove all from fridge.

Add mayo, 2 tbsp. at a time and mix. Gauge quantity and add more as required. The result should be a nice coating, but not runny.
Use Miracle whip – A MUST!!!

1. Cooking and cooling the potatoes...

Peel, cube (thumb size), and boil in salted water. Test after
8 min. They should be firm, but not crunchy. Drain and return to pot and top them 'immediately' with cold water to stop the cooking process. Don't want them mushy.

Here, I am cooling them.
It might take 3-4 cold water bath until water stays cool. When cool, drain water and place in colander. Strain well.

In the above picture, you will note that my eggs are cooked and cooling as well.

3. Getting you ingredients together...

Dice/chop 1 egg. Keep the other one for the topping.

Dice celery and other finely diced veggies.

Refrigerate until ready to serve.

Add a touch of salt, pepper, light touch of cayenne, and a dash of garlic salt.

Sprinkle conservatively paprika and dried parsley for color.

Compliments to Chef Poun!

Scalloped Potatoes

WOW is all I can say.

Made this last weekend (Feb. 2014), and it was nothing like we had before. Perfection was the word.

Recipe was found on Food.com. The exact link is: http://southern.food.com/recipe/scalloped-potatoes-85629

4 cups thinly sliced potatoes
3 tbsp. butter
3 tbsp. flour
1 1/2 cups milk
1 tsp. salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese – for the sauce
1/2 cup grated cheese – to sprinkle on top
Paprika

Directions

In a small sauce pan, melt butter and blend in flour. Let sit for a minute.
Add all of cold milk, stirring with a whisk. Season with salt and cayenne.
Cook on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat, stir in cheese, and removed from heat. Continue stirring a bit as it might stick at bottom.
Place half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top and top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.

5. Add remainder of sauce and cheese...

Add the remaining sauce over the second layer of potatoes.

Top with remainder cheese, sprinkle with paprika, and place in oven.

Let cool a bit before serving.

Indulge and enjoy :)

1. Slicing the potatoes...

A mandolin works best.

The slices will be evenly thin.

2. Layering taters – first layer...

Place the sliced potatoes in a greased pan. I used margarine.

This is the first layer. You will need two.

3. Start making the sauce...

Make sauce as directed. I added a bit more cheese, maybe 1/2 cup more.

4. Add sauce and second potato layer...

I had some fried onions from the night before and decided to add them for flavour. No regrets.

Add 1/2 the sauce over the first layer, and place second layer of potatoes.

The next day...

This is how it looked the next day... perfection.

I warmed portions of it in a buttered fry pan.

Compliments to Chef Aline!

Apple Crisp

Under Construction...

Compliments to Chef Tante Cécile!

Bread Pudding with Bourbon Sauce

Another crazy-good recipe that I recently found at Simply Recipes.

It says to soak the raisins overnight in 1/4 cup bourbon. I did not have any, so I used rum and amaretto and soaked for the time it took me to make the whole mixture. I also added 1/2 semi-sweet chocolate chips... without regret.

Second time making it, I soaked the raisins for about 1/2 hour and the results were still amazing.

Can you believe this picture... OH MY!!!

1 loaf French bread (one day old), cut into 1" squares (about 6-7 cups)
1 qt milk (I used 1/2 milk and 1/2 Half and Half)
3 eggs – lightly beaten
2 cups sugar (I used 1/2 white and 1/2 brown)
2 tbsp. vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 tsp. allspice
1/4 to 1/2 tsp. cinnamon
3 tbsp. unsalted butter, melted

Preheat oven to 350°F.
Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed.
In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins (and chocolate chips if using) into the mixture.
Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides well with the butter.
Pour in the bread mix and bake for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. I normally end up having to leave it longer. I've also put the broil on to crisp it up.

Can also be made in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best eaten the day it is made.

Makes 8-10 servings.

Compliments to Chef Aline!

Bourbon Sauce
1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey (I used Jack Daniels)

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to boil or simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving.

The sauce should be soft, creamy, and smooth.

Another made recently...

Was even better than the first one.

Butterscotch Squares

Mom's recipe – a favourite at Christmas time.
They always ask for it.

3 egg yolks (keep egg whites for topping)
3/4 cup brown sugar
1/2 cup butter – room temperature
1 tsp. baking powder
1 tsp. vanilla
1 1/2 cup flour

Beat egg yolks. Add brown sugar and butter, and mix well.
Mix dry ingredients together, and then add to first mix. Consistency will be thick.
Press in the bottom of a square pan.

Topping
3 egg whites
1 1/2 cup brown sugar

Beat until fluffy (I like to use a hand mixer). Pour over bottom mixture.

Bake at 350F for 20 minutes. Let cool and cut into squares.
*While it's baking, the topping will bubble up – that's OK, it will drop down when it comes out of the oven.

Compliments to Chef Aline!

Cannoli... à la Nadine

Just acquired from Nadine today (May 2014).

Who knows best than Nadine... she is a fine cook!

I will definitely try these soon and post real images.

Look forward to it :)

475 g. ricotta (one container)
1/2 cup sugar
3/4 tsp. vanilla
3 tbsp. mini chocolate chips, semi-sweet and of good quality
3/4 tsp. grated fresh orange zest (I used one orange)
1/4 tsp. fresh orange juice

Mix all ingredients together and let sit in the fridge to allow flavours to combine (about 2 hrs.)

Place filling in a small Ziploc bag. Cut one corner off (not too big) and use to fill the cannoli.

Quantity fills 18 cannoli with some left-overs to be eaten right out of the bowl.

Compliments to Chef Nadine!

Date Squares

Got recipe from a neighbour only cause I tried and loved it.

That's the only recipe I make now.

1 1/2 cup flour
1 1/2 cup oatmeal
1 cup brown sugar
1 cup butter
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Mix and pat half the mixture in a greased pan.

Filling
1 lb dates
1 cup water
4 tbsp. brown sugar
4 tbsp. orange juice (the key ingredient)
2 tsp. lemon juice

When dates are cooked, add the orange juice and lemon juice.
Spread dates over top first mixture. Pat remaining mixture on top of dates.

Bake @ 350F for 30-35 min.

PS. I added a twist – I added 1 oz Amaretto to the date mixture. Oh Yum!!! Next time, I will try Grand Mariner for the orange flavour.

Compliments to Chef Colette Emond!

Mousse au Grand Marnier – Captain Phil's

This recipe will have your guests wooing-waaing you.
They will think you slaved all day.

Most excellent and easy to make... just slightly time consuming.

6 egg yolks
3/4 cup sugar

Mix together and set aside.

2 cups whipped cream (you have to whip it) – Fold in first mixture.
3 oz. Grand Marnier – Fold in mixture.

Slice top of 6 oranges. Scoop out pulp and fill with mixture. Freeze overnight.

Makes 1/2 doz.

**I normally double the recipe. You will not stop at one... yummie!!!

Compliments to Captain Phil!

This Christmas...

I added chocolate chips on top :)

1. The making of...

Prepare and gather all ingredients.

2. Whipped Cream

... and then whip the cream.

Orange Chiffon

A recipe from our Up-North house neighbour... Colette.
I absolutely love this cake.

I've yet to make it.

1 1/2 cup cake flour
2 tsp. baking powder
1 cup sugar
1/4 tsp. salt
1/4 cup vegetable oil
4 eggs (separated)
1/2 tsp. cream of tartar
1/3 cup orange juice
1/2 ts.p lemon extract

Preheat over to 350F.

Sift the flour, baking powder, sugar and salt into a large bowl. Mix in the oil, egg yolks, orange juice and beat. Set aside.

Beat the egg whites separately until foamy. Add cream of tartar and continue beating until stiff but not dry. Blend a fourth of the whites into the batter, then fold in remaining whites.

Spoon the batter into a tube pan (not greased).

Bake for 30-40 minutes. Invert pan on a rack for 1 hour. Cool completely.

Frosting
1 tbsp. butter
1 1/2 cup icing sugar
1/4 cup orange juice
1 tsp. orange rind (grated)

Mix and spread on cake.

Compliments to Chef Colette Emond!

Pineapple Squares

Mom's recipe – a favourite at Christmas time.
The family always expects it.

Drain 1 can pineapple.
*Drink the juice - it's not needed in the recipe but it's good for you.

Bottom
1/2 cup butter – room temperature
1/2 cup sugar
1 1/2 cup flour
1 tsp. baking powder

Cream butter, then add dry ingredients. Mix well and press in bottom of buttered square pan. Spread drained pineapple over top.

Topping
1 egg – beat well
1 cup white sugar
1 cup shredded coconut
1 tsp. melted butter

Mix well and spread over top pineapple. I find that 2 forks work well to spread around since the mixture is thick.

Bake at 350F, 30 min. Let cool and cut into squares.

Compliments to Chef Aline!

Pineapple Upside Down Cake

Oh Wow...
Had not made this cake in over 20 years... ouffff.

Made it this weekend for my bro's birthday (2014). While it looked amazing, I was not crazy about the cake part... was too chewy as oppose to soft and moist. Just the same, it was good.

Here's the link to the recipe, but I will not be making it again with the said "cake" mixture... unless I screwed something up.
Recipe found at http://curryandbeyond.blogspot.ca/2011/01/pineapple-upside-down-cake.html

1. The Topping Prep...

1 can sliced pineapple
Maraschino cherries
1/4 cup unsalted butter
3/4 cup packed light brown sugar

Preheat oven to 350 degrees F.

Take a 9" X 2" round pan and melt the butter in it. ( I just place it in the oven for few minutes until the butter is melted). Now tilt the pan sideways so that the sides are well coated.

2. The Cake Part...

(This is the part I don't care to tell you about but I will since it is the original recipe. I will eventually revise it when I find the right combination.)

While it was OK, was not a favourite. I've had better.

Will look for another recipe and let you know.

Compliments to Chef Aline!

Sprinkle 3/4 cup light brown sugar over the melted butter.

Best to do it right away while butter is still warm to melt the sugar.

Arrange the pineapple slices starting with the center and then place 6 slices around it. Then put Maraschino cherries in the middle of each pineapple slice as well as the space between the slices.

For the cake batter
1 1/2 cups all purpose flour
2 tsp baking powder
1 cup sugar
1/2 cup unsalted butter
2 eggs separated
1 tsp vanilla extract
1/2 cup milk
1/4 tsp cream of tartar

In a mixing bowl, beat the egg whites with 1/4 tsp cream of tartar until its light and fluffy and holds a firm peak using an electric mixer or hand mixer. Keep this aside in a different bowl. (as we'll need this mixing bowl to prepare our cake batter, in case of the electric mixer).
(WHATEVER THAT MEANT!!! says Aline!)

In a bowl , sieve together flour and baking powder and keep aside. Now in the bowl of the electric mixer cream butter and sugar until light. Beat Vanilla essence into it. Add the egg yolks one at a time and beat well after each addition. Add the flour mixture alternately with milk. Now gently fold in the beaten egg whites into the cake batter. Pour into the prepared cake pan and smooth the top using a spatula.

Bake for 55-60 minutes or until a toothpick comes out clean.
Let cool 10 min. and invert into a plate.

Pouding Chomeur

So easy to make, and so yummie... picture coming soon...

Got this from sweet little aunt Bertha a long time ago. May she rest in peace.

Sauce
1 cup brown sugar
2 cups boiling water
1 tbsp. butter

Put all in baking dish and stir until dissolved.

Cake
1 cup flour
1/2 cup milk
1 tsp. baking power
Pinch of salt
2/3 cup white sugar

Mix all together and drop by spoonful in sauce. Bake @ 375F for 1/2 hour or until golden brown.

Compliments to Chef Dearest Aunt Bertha!

Sugar Pie

Zero calories in this pie... LOL

1 cup brown sugar – packed
1/2 cup sugar - white of course
3 tbsp. flour
2 tbsp. butter
1 cup carnation milk

Mix all together and pour in 9" unbaked pie crust.
Bake @ 350F for 30-35 min.

Compliments to Chef Aline!

Sweet Potato Tarts

Made these for Thanksgiving 2014. Was a first in the tart format and they were excellent. Will definitely make again :) As usual, I added my own touch.

Recipe was acquired from the Food Network at:
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/sweet-potato-tartlet-recipe.html

Ingredients
1/2 stick unsalted butter, softened (I had salted)
1 cup brown sugar
2 eggs
1/4 cup whipping cream
1 tsp. vanilla extract
3 tbsp. flour
1/2 tsp. salt, ground cinnamon, allspice
1/2 tsp. freshly grated nutmeg (I used ground)
2 large baked sweet potatoes
3 store-bought rolled up dough (I used Tenderflake tarts)
Nonstick cooking spray (Not needed if you use frozen tarts in foil)
Whipped cream for topping (I did not used... enough calories as it was)

Method
Preheat oven to 350 degrees F.

In a large bowl, mix together butter and brown sugar until it becomes a sand-like texture. Add eggs and beat with electric mixer. Add whipping cream and vanilla extract; mix until smooth. Add in flour, salt, cinnamon, allspice, and nutmeg.

Scoop out the inside of the sweet potatoes and transfer them to a medium bowl and mash. Once mashed, add potatoes into the flour mixture and blend with electric mixer.

Roll out the dough and with tartlet pans, divide the dough into 12 (4-inch) rings. Spray the tartlet pans with nonstick cooking spray and insert dough. Cut off excess dough with a knife.

With an ice cream scooper, scoop out potato mixture; about 1/4 cup each and place into tartlet pans.

Bake for 30 minutes. Once cooled, garnish with whipped cream.

Notes: I did not have an hand mixer... therefore, used elbow grease. I also added about 3/4 oz. of Drambuie... with no regrets :) Recipes says it makes 12 tarts... no, it's more like 24. Could also be made as a pie.

Compliments to Chef Aline!

Amaretto – Homemade

Holly crap, I just made homemade Amaretto. And holly molly, it's the real thing.

Wow, who knew I could do that... LOL

Never mind the bottles, I needed something to put it in.

Can be drank as soon as it's done... bonus!!!

We put it to the test against the real thing and had a hard time telling which was which :)

Got this recipe from BellAlimento

Ingredients

1 1/2 cups water
1 cup granulated sugar
1/2 cup packed dark brown sugar
2 tbsp. pure almond extract
2 tsp. pure vanilla extract
2 cups Vodka

Preparation

Into a heavy bottom sauce pan add: water, sugars and bring to a boil. Cook until sugars are well dissolved (about 10 min). Remove from heat and allow to cool for approximately 15-20 minutes.
To pan add: extracts and vodka. Mix well.
Pour Amaretto into desired bottles or jars and cap. Store in a cool/dry location.

Compliments to Chef Aline!

Step 1 – Making the base

Boiling the sugar and water in the pot.

Let cool 20 minutes.

Step 2 – Add Rest of Ingredients and bottle...

Add vodka, vanilla and almond extracts, mix, and bottle.

Then, taste/drink :)

Batch No. 2...

Just made it again recently.

I doubled the batch but was missing 1/2 cup vodka. Just the same, it turned out excellent.

369 Park Playground

The French-Canadian Way

Bacon, Egg, and Toast... in a cup

Spinach Frittata

Onion Soup

1. Prepping...

2. Lentils and stock added... now simmering...

2. Cooking the Apple and Onion

4. Add Broth & Water – Simmer, then Purée

1. Preparing & Cooking Squash

3. Squash is Cooked – Time to Scoop it into the Apple Mixture

5. All Done and Ready to Eat

Turkey Noodle Soup – With Leftover Turkey of Course

Bean Salad

Prepping...

Chickpeas, Roasted Peppers, and Capers Salad

Caesar Salad Dressing... à la Dick

Preface

1. The Making Of...

2. The Beating...

3. Putting It Together...

4. Toss and Serve...

Salad Dressing – Hubby's

Artichoke Dip

1. The Prep...

2. Patties Ready to Fry...

3. Frying Them...

Deviled Eggs

1. Egg Prep...

2. The Egg Brine...

Fried Jarlsberg Cheese Cubes

1. Meatballs... the making off...

2. Meatballs – Draining on paper...

The Tzatziki...

Couscous served with Greek meatballs and more...

Potato Croquettes 1 (pancakes)

Potato Croquettes 2 (pancakes)

2. Making the croquettes...

4. Ready to eat and indulge...

1. Prepping the potatoes...

3. Frying the croquettes...

2. Prepping the skins and peels...

4. While skins & peels are baking...

1. Baking the potatoes...

3. Baking the skins and peels...

5. Assembling the finished product...

1. The making of...

3. When done...

2. Frying...

4. Make sauce...

Scallops – Made again recently, but slightly different...

Spinach Dip

2. Forming the Suppli...

1. Gather your ingredients...

3. Frying the Suppli...

1. Prepping the onions...

2. Cook the rice...

3. Mix meat stuffing...

4. Have your cabbage ready...

5. Roll and stack stuffed cabbage...

6. Add sauce and ketchup...

When cooked... remove and let cool...

Chicken Liver

Lemon Roasted Chicken

... and served with a bean salad

Jamie Oliver's Beef Stew – A Favourite in this Household

1. Wrapped and Ready to Fry...

2. Frying...

3. Adding Broth and Wine...

4. All Done, and Ready to Slice...

Bolognese Sauce... à la Aline

2. Adding and Cooking the Meat...

1. Prepping the Veggies...

Chili

1. Browning the Meat...

2. Simmering...

3. Let it Simmer...

Lasagna

Pasta Shells – Stuffed

1. Cooking the Shells