La cuisine d'Hélène - Recettes

Pain aux bananes et au chocolat de Mathieu Darche

2012-01-24T13:56:00.000-08:00

750 mlde farine tout usage non blanchie
10 ml de poudre à pâte
10 ml de bicarbonate de soude
250 ml de beurre non salé, ramolli
500 ml de sucre
2 oeufs
5 ml d'extrait de vanille
4 à 5 bananes mûres, écrasées à la fourchette (625 ml)
250 ml de crème sure
125 ml de cassonade
310 ml de pépites de chocolat

Placer la grille au centre du four. Préchauffer le four à 180 °C (350 °F). Tapisser trois moules à pain de 23 x 13 cm (9 x 5 po) de papier parchemin en le laissant dépasser sur deux côtés. Beurrer les deux autres côtés.

Dans un bol, mélanger la farine, la poudre à pâte et le bicarbonate. Réserver.

Dans un autre bol, crémer le beurre avec le sucre au batteur électrique. Ajouter les œufs, la vanille et mélanger jusqu’à ce que la préparation soit homogène. À basse vitesse, incorporer les bananes puis les ingrédients secs en alternant avec la crème sure.

Répartir la moitié de la préparation dans les moules à pain. Parsemer avec la moitié de la cassonade et des pépites de chocolat. Couvrir avec le reste de la pâte et terminer avec le reste de la cassonade et des pépites de chocolat. Cuire au four environ 55 minutes ou jusqu’à ce qu’un cure-dent inséré au centre de la pâte en ressorte propre, mais légèrement nappé de chocolat fondu.

Source: Ricardo

Triple Cheddar Potato Soup

2012-01-12T11:18:00.000-08:00

2 tbsp PC Fresh churned butter - salted
1 large onion, chopped
2 carrots, chopped
1 small clove garlic, peeled
1 container (900 ml) PC Organics Chicken Broth - Ready to Use
2 Yukon Gold potatoes, peeled and chopped (about 2 1/2 cups)
1 cup beer
1 cup PC Triple Cheddar shredded cheese
4 slices cooked PC Applewood bacon

1. In saucepan, melt butter over medium heat. Cook onions, carrots and whole garlic clove for 10 to 12 minutes or until softened and golden. Stir in broth and potatoes. Bring to a boil. Reduce heat to simmer; cover and cook for 12 to 15 minutes or until potatoes are very tender. Stir in beer; cook 1 minute longer.

2. Using immersion blender, purée soup. (Or purée in batches in a blender.) Return puréed soup to medium-low heat. Stir in cheese until it melts. Serve sprinkled with additional cheese and chopped fresh chives, if desired.

Chef's Tip
Crumble up some cooked Applewood bacon for extra flavour.

Penne alla Vodka

2011-12-08T13:37:00.000-08:00

1 tablespoon olive oil
3 garlic cloves, minced
1/4teaspoon red pepper flakes
1(28-ounce) can crushed tomatoes
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1/2 cup vodka
3/4 cup heavy cream
Salt and pepper
1 pound penne pasta
1/3 cup minced fresh basil

1. Bring 4 quarts water to boil in large pot. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add crushed tomatoes and sun-dried tomatoes and cook until slightly thickened, about 5 minutes. Off heat, add vodka. Bring sauce to boil, reduce heat to medium, and simmer until thickened, 12 to 15 minutes. Off heat, stir in cream. Season with salt and pepper to taste; cover and keep warm.
2. Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ¼ cup cooking water, then drain pasta and return it to pot. Toss sauce and basil with pasta, adding reserved pasta water as needed. Serve.

Nathalie's Melt-in-Your Mouth Chocolate Cake

2011-08-30T08:52:00.000-07:00

7 on best quality dark chocolate
14 tbsps unsalted butter
1 1/4 cups sugar (I used 3/4 cup)
5 eggs
1 tbsp all-purpose flour

Preheat oven to 375F

Melt choco-butter in microwave on med heat. Add sugar and allow to cool slightly.

Incorporated the eggs, one by one, stirring well with a wooden spoon after adding each.

Add the flour and stir well.

Line a 8x8 pan with parchment paper.

Bake 22 min. The cake should not quite have set in the middle.

(make one day before, or in the morning for the evening)

Adapted from Chocolate, Trish Deseine

Peanut Butter Brownies

2011-08-24T14:04:00.000-07:00

Makes 16 brownies

These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Use either creamy or chunky peanut butter, but avoid old-fashioned brands with oil on top. To gild the lily, cover these brownies with chocolate frosting (see optional recipe below).

INGREDIENTS
3 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter (1 stick) , cut into chunks
1 cup sugar (I used 2/3 cup sugar)
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup peanut butter (I used Kraft Whipped Peanut Butter)

For the Frosting (Optional)
4 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon vegetable oil

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.

2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.

3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan. Drop peanut butter in 10 small dollops over batter. Without touching foil lining, run paring knife through batter to create swirls.

4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.

5. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)

6. For the frosting (optional): Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours. Cut brownies as directed.

Adapted from CI

Tortilla Soup

2011-02-14T08:24:00.000-08:00

Tortilla Strips
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Table salt

Soup
2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
Table salt
2 medium tomatoes , cored and quartered
1/2 medium jalapeño chile
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil

Garnishes
1 lime , cut into wedges
1 Hass avocado , diced fine
fresh cilantro leaves
8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
minced jalapeno pepper
Mexican crema or sour cream

1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.

3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion
puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

Poached Shrimp Salad with Citrus Aioli

2010-12-04T07:39:00.000-08:00

I got this recipe from a Superstore Cooking class, years ago, when we lived in Nova Scotia. It's really good.

Poached Shrimp Salad with Citrus Aioli

1 liter water -- lightly salted
1 liter orange juice
1 liter grapefruit juice
1 small onion -- quartered
1 lemon zest
1/2 lemon
1/2 orange
2 bay leaves
3 tablespoons fresh parsley
3 tablespoons rice wine vinegar
1 pound shrimp -- 26-30 count
4 ounces lettuce leaves

CITRUS AIOLI:
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 teaspoon fresh lemon juice
1 teaspoon orange zest
1 teaspoon lemon zest
2 cloves garlic
salt and pepper -- to taste
parsley -- to taste

Combine first seven ingredients in pot and bring to boil. Add shrimp to poaching liquid and remove from heat.

Allow poaching liquid to cool to warm.

Remove shrimp from liquid and toss with a splash of olive oil, orange juice, zest, grapefruit juice and salt and pepper. Chill.

Prepare aioli. Mix greens with some olive oil, lemon juice, salt and pepper. Serve on a bed of lettuce with aioli on the side.

Roasted Pear Salad with Chèvre and Fig Vinaigrette

2010-10-17T13:36:00.000-07:00

I made this salad three times already. It is really good.

4 Bosc, Comice, Concorde or Bartlett pears, halved and cored
8 tsp, plus 2 Tbs fig jam, divided
5 oz soft goat cheese, cut into 8 slices
1 Tbs olive oil, plus more for drizzling, divided
2 Tbs lemon juice
1/2 tsp Dijon mustard
4 cups watercress or baby arugula
1/2 small red onion, thinly sliced
1/4 cup chopped toasted walnuts or pecans

1. Preheat oven to 375F. Place pear halves cut-side up in 2 large baking dishes.

2. Spoon 1 tsp jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.

3. Whisk together remaining 2 Tbs fig jam, lemon juice and mustard in bowl. Whisk in 1 Tbs olive oil.

4. Divide watercress among 8 serving plates. Sprinkle with onion and nuts. Top each with pear half, and drizzle with dressing.

Source:
VT, Oct. 10

Maple-Date Bars

2010-10-15T06:18:00.000-07:00

I made these delicious bars when my parents came to visit, in Nov. 2009, in Comox BC. These are a repeaters.

1 3/4 cups finely chopped pitted dates (about 12 ounces)
3/4 cup water
1/3 cup maple syrup
1 teaspoon grated lemon rind
2/3 cup sugar
1/2 cup butter, softened
1 cup all-purpose flour (about 4 1/2 ounces)
1 cup regular oats
1/4 teaspoon baking soda
1/4 teaspoon salt
Cooking spray

Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently. (Mixture will look like jam.) Stir in rind; cool completely.

Preheat oven to 400°.

Beat sugar and butter with a mixer at medium speed until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt. Stir flour mixture into sugar mixture (mixture will be crumbly). Press 2 cups flour mixture into bottom of a 13 x 9-inch baking pan coated with cooking spray. Spread date mixture over flour mixture. Sprinkle with remaining flour mixture. Bake at 400° for 20 minutes or until golden brown. Cool completely in pan on a wire rack.

CALORIES 162 (28% from fat); FAT 5g (sat 2.3g,mono 2g,poly 0.3g); IRON 0.7mg; CHOLESTEROL 12mg; CALCIUM 14mg; CARBOHYDRATE 29.5g; SODIUM 78mg; PROTEIN 1.6g; FIBER 1.8g

Cooking Light, NOVEMBER 2005

Apple Spice Cake

2010-10-11T12:05:00.000-07:00

CAKE:
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Nonstick cooking spray with flour

CARAMEL SAUCE:
Make your favorite caramel sauce

DIRECTIONS

Preheat oven to 350 degrees.

Spray a 12-cup Bundt pan with cooking spray; set aside.

Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.

Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.

Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.

Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.

Remove from oven, and cool slightly on a wire rack.

Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce.

Source:
Apple Spice Cake, Martha Stewart
First published May 2006

Pecan Butter Tart Bars

2010-09-16T14:32:00.000-07:00

Base:
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) packed brown sugar
1/2 cup (125 mL) cold butter, cubed
3/4 cup (175 mL) chopped pecans

Topping:
1/4 cup (50 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1/4 cup (50 mL) corn syrup
2 eggs
2 tsp (10 mL) vanilla
2 tbsp (25 mL) all-purpose flour
Pinch salt

Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.

Base: In large bowl, mix flour with brown sugar. With pastry blender, cut in butter until mixture is moist and crumbly. Press firmly over prepared pan. Bake in centre of 350°F (180°C) oven for 10 minutes. Sprinkle with pecans and press lightly; bake for 5 minutes.

Meanwhile, in bowl, beat butter, sugar and corn syrup until smooth; beat in eggs and vanilla. Stir in flour and sa< pour over base. Bake until darkened and slightly jiggly when shaken, about 20 minutes. Let cool on rack. (Make-ahead: Wrap and store in airtight container for up to 1 week or freeze for up to 3 weeks.) Cut into bars.Source:
Canadian Living

Note: Made these bars for our 1st Book Club meeting at my place last night. It was a success.

Gâteau au fromage

2010-05-07T16:38:00.000-07:00

Croûte :
1 et 1/4 tasses ( 150 g ) de chapelure de biscuits Graham
2 cuillères à table de sucre
1/4 tasse ( 60 g ) de beurre non salé, fondu

Garniture :
1 et 1/4 tasses ( 250 g ) de sucre
2 cuillères à table de farine
4 paquets de 8 oz ( 250 g ) de fromage à la crème, à température ambiante
3/4 tasse ( 180 ml ) de crème sure
4 oeufs
2 jaunes d'oeufs
1 cuillère à thé d'extrait de vanille

Coulis de fraises au sirop d'érable :
1 lb ( 500 g ) de fraises, lavées, équeutées et coupées en morceaux
1/2 tasse ( 125 ml ) de sirop d'érable

Préchauffer le four à 350 F ( 180 C ). Centrer la grille du four. Garnir le fond d'un moule à charnière de 9" ( 23 cm ), de papier parchemin.

Croûte :
Dans un bol, mélanger tous les ingrédients et les presser au fond du moule préparé.
Cuire au four pendant 12 minutes. Laisser refroidir complètement et beurrer généreusement les parois intérieures du moule.

Bien envelopper de papier aluminium ( large de 18 "/ 46 cm ) la base et les côtés extérieurs du moule, en le laissant dépasser vers le haut.
Doubler le papier.
Réduire la température du four à 325 F ( 170 C ).

Garniture :
Dans le bol du mélangeur sur socle, mélanger le sucre et la farine.
Ajouter le reste des ingrédients et mélanger jusqu'à ce que la préparation soit tout juste lisse et homogène.
Verser sur la croûte.

Préparer un bain-marie:
Déposer le gâteau dans un grand plat de cuisson ( la rôtissoire par exemple ) et verser l'eau bouillante dans le plat jusqu'à mi-hauteur du moule.
Cuire au centre du four environ 1 h 50 ou jusqu'un thermomètre inséré au centre du gâteau indique 150 F ( 65 C ).
Retirer le gâteau du bain-marie ainsi que le papier aluminium.
Laisser tiédir environ 1 heure.
Couvrir et réfrigérer 6 à 8 heures.
Passer une lame de couteau tout autour, entre le moule et le gâteau, puis démouler.

Coulis de fraises au sirop d'érable :
Mettre les fraises et le sirop d'érable dans une casserole.
Porter à ébullition, puis baisser le feu et laisser mijoter 20 minutes.
Plonger le mixeur plongeur jusqu'à l'obtention d'une texture lisse, puis passer au tamis.
Réfrigérer la préparation jusqu'à son utilisation.

Source:
Ricardo
Les Gourmandises d'Isa

Filet de porc à l'érable

2010-02-26T13:28:00.000-08:00

2 filets de porc
8 gousses d'ail
8 cuillères à table d'huile
4 cuillères à table de sauce soya légère
180 ml ( 3/4 tasse ) de sirop d'érable
4 cuillères à thé de moutarde sèche
Sel et poivre

Mélanger l'ail, l'huile, la sauce soya, le sirop d'érable, la moutarde sèche et le sel et poivre.

Laisser mariner les filets de porc dans la marinade pendant au moins 3 heures.

Déposer les filets de porc et la marinade dans un plat allant au four et cuire à 350F ( 180 C ) une trentaine de minutes.

source:
fédération des acériculteurs
Les Gourmandises d'Isa

Red Velvet Cupcakes

2010-02-14T09:56:00.000-08:00

Makes 24

2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting
Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.

Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full.

Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

From Martha Stewart Cupcakes

Source:
Red Velvet Cupcakes MS

Fennel and Italian Sausage Pasta

2010-01-24T12:29:00.000-08:00

adapted from "Pasta et Cetera" by Josee Di Stasio

1 lb Italian Sausage casings removed
1 fennel bulb halved and sliced
2 chopped red peppers
crushed chili peppers
1 clove of garlic, chopped
1/2 -1 tsp crushed fennel seeds
1/2 cup chicken stock
1/3 cup freshly grated Parmesan cheese
Salt and Pepper

Remove casings from sausage. In a large pan in 2 tsps of olive oil sauté the sausage for aprox 5 mins. until no pink is visible. Remove the sausage and keep warm. Discard fat. Add some olive oil to the pan and sauté the fennel and peppers for 10 minutes or until the fennel becomes soft and caramelized. Add the garlic, fennel seeds,crushed chili peppers, salt, and pepper and cook for 2 minutes. Meanwhile in a large pot boil salted water and cook pasta until al dente.

Add the chicken stock to the fennel pepper mixture and the sausage, add a bit of pasta water, add the pasta after the sauce has reduced a bit. Mix well.

Serve with grated cheese.

Maple Syrup Muffins

2010-01-19T12:09:00.001-08:00

1/4 cup butter -- melted and cooled
1 tablespoon sugar
1 teaspoon salt
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 cup oats
1/2 cup 1% low-fat milk
1/2 cup maple syrup
FROSTING:
1 tablespoon butter -- melted
1/2 cup icing sugar
1 tablespoon maple syrup

Preheat oven to 375F.

Melt and cook butter. Add sugar. Mix well. Add oats.

In a separate bowl mix: salt, flour, baking powder.

Mix the butter mixture with the dry ingredients alternating with the milk and the maple syrup.

Pour batter in muffins tin.

Bake at 375F for 15 min.

Frosting: Mix melted butter with icing sugar and maple syrup. When muffins are cooled, frost muffins.

Prawns in coconut

2009-10-26T16:16:00.000-07:00

Prawns in Coconut Masala

By Vikram Vij & Meeru Dhalwala

This recipe can be served as an appetizer or passed around with drinks. On its own, the masala goes well with naan or rice. You can substitute canola oil for the ghee in this recipe but remember that you will lose some flavour. Don’t substitute butter. It is difficult to cook cumin seeds alone in butter, as you need to keep the heat relatively high and the butter ends up burning and sticking to the bottom of your pot. Also, use a good-quality coconut milk. If we can’t source any wild prawns, we use prawns farmed in the U.S., specifically California, rather than Asian-farmed tiger prawns. The farming practices of many tiger prawn farms in Asia are considered highly questionable by organizations monitoring healthy and/or sustainable seafoods. Prawns cook very quickly – 2 to 3 minutes on average – so watch them closely to avoid
overcooking them.

Serves 6

30 prawns, shelled and deveined
2 tsp salt
2 Tbsp ghee or canola oil
1/2 tsp cumin seeds
2 large onions, chopped
3 large ripe tomatoes, finely chopped
2 Tbsp coconut milk, stirred
2 Tbsp red wine vinegar
2 tsp chopped green chilies
3 bunches green onions, white and green parts, chopped

Place prawns in a colander and rinse under cold water. Allow excess water to drain. In a bowl, combine prawns and 1 tsp of the salt. Cover with plastic wrap and set aside in the refrigerator while you are making the coconut masala.

In a large frying pan, melt ghee on medium-high heat (or heat oil for 1 minute). Add cumin seeds and allow them to sizzle for 30 seconds. Add onions and sauté 5 to 8 minutes, or until dark brown but not burned. Stir in tomatoes, coconut milk, vinegar, chilies and the remaining 1 tsp of salt. Cook for 5 minutes, or until tomatoes are cooked through. Add green onions and stir well. Add prawns, stirring constantly until they become pinkish-orange. This will take about 3 minutes.

Immediately remove from the heat.

To Serve: Place 5 prawns on each of six small shallow plates. Top each serving with one-sixth of the coconut masala. Alternatively, divide the coconut masala evenly among six small shallow plates, then top with 5 prawns per plate.

Wine: A Pouilly-Fumé or Sancerre wine is a great sipping wine with this masala.

Chicken Curry

2009-10-26T16:02:00.000-07:00

Vij Family's Chicken Curry

½ cup canola oil
2 cups finely chopped onions (2 large)
3-inch stick of cinnamon
3 tablespoons finely chopped garlic
2 tablespoons chopped ginger
2 cups chopped tomatoes (2 large)
1 tablespoon salt
½ teaspoon ground black pepper
1 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garam masala
½ teaspoon ground cayenne pepper
3 pounds chicken thighs, bone in
1 cup sour cream, stirred
2 cups water
½ cup chopped cilantro (including stems)

In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon, and sauté for five to eight minutes, until onions are golden. Add garlic and sauté for four more minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for five minutes, until the oil separates.

Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring two or three times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for five more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.

Transfer cooked chicken to a mixing bowl. Wearing latex gloves, peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.

Divide curry evenly among six bowls. Serves 6

Notes: Dark meat with the bone in makes for heartier stock and allows the chicken to simmer in its own juices. Serve with naan or rice.

Wine: A Spanish Tempranillo with good fruit and balanced tannins is a great complement to this curry.

Garam Masala

1 heaping teaspoon whole cloves
1 ½ teaspoon black cardamom seeds (about 10 whole pods)
6 heaping tablespoons cumin seed
1 tablespoon pounded cinnamon sticks
¼ teaspoon ground mace
¼ teaspoon ground nutmeg

Turn on your stovetop exhaust fan. In a heavy-bottomed frying pan, heat cloves, black cardamom seeds, cumin, and cinnamon on medium to high heat, stirring constantly. When the cumin seeds become a darker shade of brown, remove from stove. Transfer the roasted spices to a bowl and cool for 20 minutes.
Place roasted spices, mace and nutmeg in a spice (or coffee) grinder and grind until the mixture has the consistency of store-bought ground black pepper. May be used right away. Will also keep in an airtight container for up to 6 months.
Makes ¾ cup

Spicy Asian Noodles with Chicken

2009-05-08T15:15:00.000-07:00

6.75 ounce package thin rice sticks
1 tablespoon toasted sesame oil, divided
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 cups shredded cooked chicken breast
1/2 cup chopped scallions
1/4 cup chopped fresh cilantro
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 teaspoons sambal oelek (or to taste)
1/4 cup chopped dry-roasted peanuts

Cook noodles according to package directions, which is typically done by soaking them in very hot water until tender. Drain and rinse under cold water - drain well.

Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high. Stir in ginger and garlic - cook until fragrant, about 1 minute. Scoop mixture into a large bowl and stir in remaining teaspoon of oil, cooked chicken, scallions, cilantro, soy sauce, hoisin, vinegar and sambal oelek.

Slice noodles into smaller pieces to allow them to mix well with the ingredients. Add noodles to the large bowl and toss well to coat. Serve with a sprinkling of the chopped peanuts.

Makes about 4 servings.

Adapted from Cooking Light & Culinary in the Country

Sloppy Joe

2009-05-05T19:27:00.000-07:00

ENGLISH VERSION TO COME SOON

675 g (1 ½ lb) de boeuf haché maigre
1 oignon, haché finement
1 petit poivron rouge, épépiné et haché finement
15 ml (1 c. à soupe) de poudre de chili
5 ml (1 c à thé) de moutarde sèche
30 ml (2 c. à soupe) d'huile d'olive
60 ml (1/4 tasse) de pâte de tomates
2 gousses d'ail, hachées finement
250 ml (1 tasse) de bouillon de poulet
125 ml (1/2 tasse) de sauce chili
30 ml (2 c, à soupe) de vinaigre blanc
30 ml (2 c. à soupe) de cassonade
15 ml (1 c. à soupe) de sauce Worcestershire
Sel et poivre
4 gros pains hamburger ou 8 petits pains
375 ml (1 ½ tasse) de fromage cheddar jaune fort râpé

Dans une grande poêle, dorer la viande, l'oignon, le poivron et les épices dans l'huile. Saler et poivrer. Ajouter la pâte de tomates, l'ail, et poursuivre la cuisson 1 minute en remuant. Ajouter le reste des ingrédients sauf les pains et le fromage et porter à ébullition, Couvrir et laisser mijoter à feu doux environ 15 minutes. Rectifier l'assaisonnement.

Griller les pains et garnir du mélange de viande et de fromage.

Bon à savoir:

- Une version de burger à manger avec un couteau et une fourchette!

- Vous pouvez aussi servir la garniture du Sloppy Joe dans des coquilles à tacos.

Recette adaptée de:
Le Sloppy Joe de Ricardo

Brown Sugar Sauce

2009-04-30T18:56:00.000-07:00

1/4 cup butter
1/2 cup evaporated milk
3/4 cup brown sugar
1 tsp vanilla extract

Bring to boil. Serve over ice cream with brownies.

Brownies

2009-04-30T18:55:00.001-07:00

1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1¼ cups (5 ounces) cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1½ sticks) unsalted butter, cut into six 1-inch pieces
2¼ cups (15¾ ounces) sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days,

Source: C.I.

Bolognese Sauce

2009-04-01T14:20:00.000-07:00

1 onion, chopped
3 cloves garlic
1 stalk celery, chopped
1 carrot, chopped
45 ml olive oil
30 ml unsalted butter
250 g ground beef
250 g ground pork
250 ml white wine
250 ml milk
750 ml tomato purée
salt
5 fresh basil leaves

Note: if you are using the bolognese sauce for lasagna, increase the tomato purée to 5 cups and add 1 cup water.

Sauté the onions, celery & carrot in the olive oil. You should use the food processor to chop the vegetables. Brown the vegetables so the flavors become sweet and intense.

Add the butter along with both meat. Cook over medium to high heat until the meat is browned. Stir in the wine and cook until it's evaporated. Add the milk, which will give a slightly creamy texture and soften the meat as well. Add the tomato purée and salt, and simmer over low heat for a few hours, stirring occasionally. When the sauce is finished, tear up some basil leaves to add to it.

Adapted from David Rocco

Banana Bread

2009-03-24T16:43:00.000-07:00

1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 ripe bananas, mashed

Preheat the oven to 350. Grease a 9x5 loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas. Mix well. Pour the batter into the prepared pan and bake for 50 minutes.

Adapted from: Sweetnicks (Paula Dean)

Toffee Squares

2009-03-01T11:20:00.000-08:00

1/2 cup all-purpose flour
3/4 cup KELLOGG'S* RICE KRISPIES* cereal
1/3 cup firmly packed brown sugar
1/4 teaspoon baking soda
1 pinch salt
1/3 cup butter or margarine, melted
1 (14 ounce) can sweetened condensed milk
1/2 cup butter or margarine
1 1/4 cups KELLOGG'S* RICE KRISPIES* cereal
1 cup semisweet chocolate chips
1/2 cup firmly packed brown sugar

In mixing bowl, thoroughly combine the first six ingredients. Press into greased 2L (8-inch) square baking pan.

Bake at 180 C (350F) for about 10 minutes or until just starting to brown.
In heavy saucepan, combine condensed milk, 125ml (1/2 cup) butter, 125ml (1/2 cup) brown sugar.

Over medium-low heat, bring to boil and boil for five minutes, stirring continuously. Remove from heat and pour over baked crust.

In a saucepan over low heat, melt chocolate chips. Stir in remaining cereal until well coated. Using two forks, spread over caramel layer. Chill several hours until set. Cut into squares.

Enchiladas

2009-02-09T17:27:00.003-08:00

J'ai fait ces enchiladas ce soir et ils sont très bons. Recette à refaire. J'ai servi avec du riz mexicain.

15 ml huile
1 oignon, haché finement
1 poivron, haché
3 gousses d'ail
4-5 tranches de piments jalapeno en pot, hachés
500 g boeuf haché ou Sans-viande hachée Yves Veggies
sel et poivre au goût
5 ml poudre de chili chipotle
1 ml cumin
5 ml origan séché
1 bte haricots rouges égouttés
150 ml bouillon de poulet
60 ml coriandre fraîche, hachée
Fromage pour gratiner
Salsa
Crème sure

Préchauffer le four à 400F.

Revenir les oignons et poivrons dans l'huile pendant 5 min. Ajouter les épices et l'ail. Revenir 1 minute. Ajouter le boeuf, le bouillon de poulet, les haricots. Saler et poivrer au goût. Porter à ébullition, réduire le feu et cuire jusqu'à évaporation du liquide.

Répartir la viande sur les tortillas et les rouler. Les déposer dans un plat allant au four. Mettre du fromage sur les enchiladas.

Cuire au four env. 10 min. ou jusqu'à ce que le fromage soit fondu.

Servir avec la coriandre, la salsa et la crème sure.

Cooking Light - Mom's Banana Bread

2009-02-05T14:16:00.000-08:00

1 cup sugar
1/4 cup light butter -- softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray

Preheat oven to 350º.

Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.

Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.

Spoon batter into 4 (5 × 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.

Adapted from: Cooking Light, December 1996, p.165

Waldorf Chicken Salad

2009-02-04T14:01:00.000-08:00

Made this last night and it was really good. The way my mom did a Waldorf Chicken Salad was with mayonnaise. We also added peas, which I did.

Vinaigrette
3 Tbsp. (45 mL) minced shallots
3 Tbsp. (45 mL) freshly squeezed lemon juice
1½ Tbsp. (22.5 mL) freshly squeezed orange juice
½ tsp. (2.5 mL) kosher salt
2 tsp. (10 mL) Dijon mustard
4 Tbsp. (60 mL) walnut oil
3 Tbsp. (45 mL) vegetable oil
½ tsp. (2.5 mL) minced fresh rosemary

Salad
2 large chicken breasts, cooked, skinned and shredded (see Cook's Tip)
2 Tbsp. (30 mL) golden raisins (omitted)
24 prunes, cut in quarters (omitted)
2/3 cup diced celery
1 Granny Smith apple, peeled, cored and diced
½ cup (120 mL) walnut halves, coarsely broken
kosher salt and freshly ground black pepper to taste
1½ Tbsp. (22.5 mL) minced fresh chives
2 Tbsp. (30 mL) minced Italian parsley

For the Vinaigrette
In a small bowl, whisk together the shallots, lemon and orange juice, and kosher salt. Let sit for 10 minutes. Whisk in the mustard and then both oils. Add the rosemary, whisk once more, and set aside.

For the Salad
Put the shredded chicken, raisins, prunes, celery, apple, and walnuts in a serving bowl. Toss with the vinaigrette, season with salt and pepper, and sprinkle with chives and parsley.

Cook's Tip
Lightly spray your knife with vegetable oil to prevent prunes from adhering to the knife as you slice. Alternatively, spray clean kitchen scissors with vegetable oil and cut the prunes in pieces.

Take the skin off the chicken and use your hands to pull the meat away from the bone in large strands. This will be easier to do if the chicken is slightly warm or at room temperature.

Serves 4

Recipe adapted from ACE Bakery

Curry-Ginger Carrot, Parsnip & Apple Soup

2009-02-03T18:47:00.000-08:00

2 tbsp butter
1 medium onion, diced
4 medium carrots, sliced or diced
2 medium parsnips
1 tbsp medium-hot curry powder (I used Madras Curry Powder)
1 tbsp fresh grated ginger
2-3 cloves garlic, minced
1/4 cup sherry (I used half of the sherry)
Salt & white pepper to taste
4 1/2 cups vegetable stock (I used water and 2 tsp of Better than Bouillon)
2 medium size, peeled, chopped (I used organic Ambrosia)
½ cup heavy cream (I used milk)
Plain yogurt or sour cream for finishing
Canned fried onions for garnish

In a large soup pot or Dutch oven over medium heat, sauté the onion, carrots and parsnips in butter for 5 minutes on low heat without browning*.

Add the curry powder, ginger and garlic. Cook for another 3-4 minutes, stirring regularly to prevent browning.

Add the sherry, apple & vegetable stock bring to a boil; then simmer gently for 15 minutes until the carrots are very tender.

Puree the soup with a stick blender or in a food processor.

Return the soup to heat, add cream and season to taste with salt & pepper. Serve when heated through.

Finish with a swirl of yogurt or sour cream on top and some canned crispy fried onions.

*Chef’s Note: To sauté without browning is called “sweating” and is used when you don’t want to add much colour to your finished dish.

Adapted from: Chef's Kevin Foodie Blog

Spicy Yams Fries & Cilantro-Lime Mayo

2009-02-01T18:52:00.000-08:00

Super Bowl today. For Dinner we had Wings with Sweet Potatoes Fries. I served these with a Cilantro-Lime Mayo. It was really good.

Sweet Potatoes, cut fries size
1 tbsp olive oil
1/2 tsp Dijon mustard
1 ml Chili powder
1 ml Paprika
salt & pepper to taste

Mix well all ingreadient. Place in oven.

I baked the fries in a preheated convection oven at 425F. Bake for about 20-30 min. turning after 15 min.

Cilantro-Lime Mayo:

4 tablespoons fresh lime juice
1 garlic clove, peeled
1/2 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Dijon mustard
1 cup fresh cilantro leaves
1 cup mayonnaise
Salt and freshly ground black pepper
Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste

Cook's Note: This sauce is good with any seafood or fish, especially salmon.

Yield: 1 1/2 cups

Source: Food Network

My Notes: This is so good. I'll make this again.

Slow Cooker Char Siu Pork Roast

2009-01-30T11:44:00.001-08:00

Made this last night for dinner. This was really good and easy to put together. Was even better today in sandwiches. Will make this again.

1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Note: Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Adapted from Cooking Light

Chocolate Chips Cookies - Doubletree Hotel

2009-01-24T18:35:00.000-08:00

For story and picture of these cookies click on this link: Chocolate Chips Cookies

1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1-1/2 cups chopped walnuts

Directions:
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 10 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

Tortilla Soup

2009-01-19T19:39:00.000-08:00

For supper tonight we had Tortilla Soup. This is really good but so spicy. Next time I'll remove the seeds from the Jalapeno pepper. I will make this again.

Tortilla Strips
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Table salt
Soup
2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
Table salt
2 medium tomatoes , cored and quartered
1/2 medium jalapeño chile
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil
Garnishes
1 lime , cut into wedges
1 Hass avocado , diced fine
8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
fresh cilantro leaves
minced jalapeno pepper
Mexican crema or sour cream

Instructions
1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.

3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion
puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

Vanilla Chocolate Chunk Muffins

2009-01-19T19:37:00.000-08:00

I just saw these muffins on Delish blog and I knew I had to make them. They are delicious. The boys really liked them.
Vanilla Chocolate Chunk Muffins

1 1/2 c all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
8 Tbsp unsalted butter, softened
2 tsp vanilla extract
1 c granulated sugar
2 large eggs
1/2 c sour cream
4 ounces semisweet chocolate, chopped
vanilla sugar for dusting
Preheat the oven to 350°F. Line a standard 12-cup muffin pan with liners.

In a bowl, whisk together the flour, baking powder, salt and baking soda. Set aside. Using the paddle attachment of your mixer, cream the butter and vanilla together for about a minute. Gradually add in the sugar, then mix for an additional minute. Scrape down the sides of the bowl. Blend in the eggs, one at a time, then mix for another minute. With the mixer on low, stir in about half the flour mixture, then the sour cream, then the remaining flour mixture. Gently stir in the chocolate chunks.

Portion the batter into the prepared pan. Bake for 23 - 25 minutes, or until the muffins are golden brown and the tops are springy to the touch. Let the muffins cool in the pan for about 5 minutes, then remove from the pan and place on a rack to cool further.

Source: Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter, 2007.

As soon on: >Delish

Chocolate Cupcakes

2009-01-14T14:37:00.000-08:00

CUPCAKES:
1 1/4 cups flour
3/4 cup unsweetened cocoa
1 tbsp baking powder
1/2 teaspoon salt
1 1/3 cups sugar
2/3 cup milk
3 large eggs
1/2 cup butter at room temperature
1 teaspoon vanilla extract

FROSTING:
1/3 cup butter
1/3 cup cocoa
1/2 tsp vanilla
3 cups confectioners' sugar
3 tbsps milk

Cupcakes:
Sift the flour, cocoa, baking powder and salt into the bowl.

In a large bowl, cream butter with suger. Gradually add the flour mixture alterning with the milk. Add the vanilla. Mix well.

Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 375F until a toothpick inserted into the center comes out clean, about 20 minutes.

FROSTING:
Melt the butter. Let cool. Add cocoa & vanilla. Mix. Add sugar alternating with the milk. Mix well.

Adapted from Cacao Fry's

Rich and Meaty Bolognese Sauce

2009-01-13T16:36:00.000-08:00

I tried this sauce, this week, and we like it. We served it over linguine. Would be good in lasagna also.

2 each peeled onions, carrots and celery stalks, coarsely chopped
1 red pepper
5 cloves garlic
50 ml olive oil
7 ml salt
4 ml pepper
5 ml each dried basil, oregano
50 ml chopped, uncooked bacon
750g ground beef
250 ml dry white wine
50 ml tomato paste
28 oz crushed tomatoes
125 ml milk.

Place the onions, carrots, celery, red pepper and garlic in food processor. Pulse the motor until the vegetables are finely chopped.

Place the vegetables and oil in a large pot set over med. heat. Sauté for 5 min. Add the spices and sauté for 30 min.

Add the bacon and the ground meat. Cook over med-high, stirring and breaking up lumps of meat, until the meat is no longer pink, about 6 min.

Stir in the wine, tomato paste, tomatoes and the milk. Reduce the heat to low and gently for 1 1/2 hours.

Adapted from Dana's Top Ten Table

Pâte à tarte infaillible

2009-01-12T18:45:00.000-08:00

Mélanger ensemble:

5 1/2 à 6 tasses de farine
2 c. thé sel

Couper dans la farine:
1 lb graisse Tenderflake

Mélanger:
1 oeuf
1 c. table de vinaigre
3/4 tasse d'eau glacée

Ajouter au mélange de farine/graisse. Mélanger. Laisser la pâte reposée au frigo avant de s'en servir.

Note: cette recette vient de ma mère.

Sauce Spaghetti Hélène

2009-01-07T21:20:00.000-08:00

J'ai pris plusieurs recettes et j'ai concocté la mienne. Elle est excellente.

1 oignon
15 ml beurre
15 ml huile
1 br. céleri
1 carotte
1 poivron rouge

Sauté pendant 10 min.

Ajouter:

4 gousses d'ail
5 ml d'origan
5 ml de basilic
4 ml de sucre
2 ml de cannelle
1 ml d'allspice
5 ml de piments broyés
1 jalapeno
1 piment cerise

Sauté pendant 30 secondes.

Ajouter:

2 saucisses Italiennes
1 lb de boeuf haché

Défaire en morceaux pendant 5 minutes.

Ajouter:

1 bte de tomates de 28 on. (réduite en purée)
1 bte de pâte de tomates
1/2 bte de 28 on d'eau
5 feuilles de laurier

Faire cuire au four à 350F pendant 90 min. à couvert.

Brosser aux 30 minutes.

Fèves au lard à l'ancienne

2009-01-07T21:14:00.000-08:00

Une autre recette de ma mère. C'est la recette sur le dos du sac de fèves Thompson.

2 tasse de fèves Thompson (450g)
1 c. à table de soda à pâte

5 tasses d'eau froide
1 oignon
1/2 c. thé sel
1 c. table de vinaigre de cidre
1/2 c. thé de moutarde préparée
1 c. table de cassonade
1/4 tasse de mélasse
1/2 tasse de ketchup
1/4 lb de lard salé

Trier et rinser les haricots. Les faire tremper toute la nuit dans l'eau froide et le soda à pâte. Rincer.

Ajouter 5 tasses d'eau froide, couvrir, amener à ébullition, laisser mijoter pendanr 30 minutes. Vérifier que les haricots soient semi-tendres. Égoutter les haricots.
Dans le fond d'une marmite de 6 tasses allant au four, placer les tranches d'oignon. Combiner ensemble les autres ingrédients. Verser dans la marmite et recouvrir d'eau. Placer le lard salé en cubes sur le dessus.

Couvrir et laisser cuire à feu doux (250F) pendant 7 heures. Lorsque les haricots sont tendres, enlever une tasse, les écraser puis bien mélanger avec les reste des haricots. Couvrir et continuer la cuisson. Ajouter de l'eau au besoin pour que les haricots soient couverts. Une heure avant de servir, enlever le couvercle pour brunir les fèves. Saler au goût.

NOTE: Je fais la recette dans le crock pot. Une heure avant la fin de la cuisson, ajouter des pommes de terre en cubes. C'est très bon.

Ma mère dit qu'elle prend une tasse de fèves (une heure avant la fin de la cuisson), les écrase et les retourne dans le crock pot pour finir la cuisson.

Croustade aux Pommes

2009-01-07T21:09:00.000-08:00

Cette recette de croustade vient de ma mère. Je l'ai essayé, à l'automne dernier, et nous avons bien aimé. C'est ma nouvelle recette que j'adopte pour la croustade.

3 tasses de pommes, ou plus
1 c. table de jus de citron
3/4 tasse de farine
3/4 tasse de gruau
1 c. thé de cannelle
3/4 thé de muscade
1/4 thé de sel
1/2 tasse de beurre fondu
3/4 tasse de cassonade

Mettre les pommes dans un plat de 13x9. Ajouter le jus de citron.

Bien mélanger tous les autres ingrédients et couvrir les pommes.

Cuire au four à 350F pendant environ 30 min.

Jambon à la bière

2009-01-03T20:26:00.003-08:00

J'ai fait ce jambon ce soir. Il est très bon. C'est une recette que je vais refaire. Il y avait une très bonne senteur dans la maison.

1 jambon (4 lbs; 1,6 kg)
1 bière (355 ml)
1/2 tasse (125 ml) de mélasse
1/4 tasse (50 g) de cassonade
1 c.à soupe (8 g) de moutarde sèche
15 clous de girofle
5 feuilles de laurier
Poivre

Préchauffer le four à 300°F (150°C).

Piquer les clous de girofle dans le jambon.
Déposer le jambon dans un plat allant au four. Réserver.

Dans un bol, mélanger ensemble la mélasse, la cassonade, la moutarde sèche. Ajouter de l'eau au besoin pour rendre le mélange plus facile à mélanger. Verser uniformément sur le jambon. Verser la bière sur le jambon.

Ajouter de l'eau pour qu'il y ait du liquide jusqu'à la mi-hauteur du jambon.
Poivrer et ajouter les feuilles de laurier autour du jambon.

Cuire au four, couvert, pendant environ 5 heures à 300°F (150°C).

Source: Recettes du Québec

Chewy Chocolate Gingerbread Cookies

2009-01-01T15:33:00.000-08:00

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Makes 2 dozen.

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Source: Martha Stewart

Chocolate Peanut Butter Cookies

2008-12-22T14:58:00.000-08:00

1 1/2 cups flour
1/2 cup dutch cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla

Peanut Butter Filling
3/4 cup sifted confectioners' sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

Preheat oven to 350

Sift together the flour, cocoa powder and baking soda in a medium bowl.

In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar and 1/4 cup peanut butter until well combined. Add egg, milk and vanilla. Beat well. Gently mix in the flour mixture about 1/3 at a time until incorporated. Form the chocolate dough into 32 balls.

For the filling

Combine confectioners' sugar and 1/2 cup peanut butter in a mixing bowl and beat until smooth. Form into 32 balls.

Working on a silpat or parchment, gently flatten each chocolate ball. Top with peanut butter ball. Carefully fold chocolate dough over the peanut butter ball and seal the edges. Roll dough into a ball.

Place balls on a parchment lined baking sheet. Lightly flatten with the bottom of a glass dipped in 2 tablespoons granulated sugar.

Bake cookies for about 8 minutes,until the surface begins to slightly crack. Let cool for 1 minute on the sheet. Transfer to wire racks and cool completely.

Adapted from BH&G

Chocolate Pecan Bars

2008-12-17T14:08:00.000-08:00

1 1/4 cups all-purpose flour
1 cup icing sugar
1/3 cup cocoa
1 cup cold butter
300 milliliters sweetened condensed milk
1 egg
2 teaspoons vanilla
1 1/2 cups pecans -- chopped

Stir together flour, sugar and cocoa in large bowl; cut in butter until crumbly.

Press mixture firmly onto bottom of 13x9x2-inch rectangular baking pan.

Bake in preheated 350F oven 15 min.

Combine sweetened condensed milk, egg and vanilla in medium bowl; mix well.

Stir in nuts. Spread evenly over crust.

Return to oven and bake 25 min. longer or until done. Cool.

Cut into bars. Store covered in refrigerator.

Adapted from: "Fry's Chocolate Coookbook, p.29"

Mrs. Hockmeyer Banana Bread

2008-12-13T20:00:00.000-08:00

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Adapted from
Simply Recipes

Peanut Butter Oatmeal Cookies - Biscuits à l'avoine, à l'arachide et aux mcx de chocolat

2008-12-11T15:34:00.000-08:00

1 cup all-purpose flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter -- softened
1/2 cup peanut butter
1 egg
1 1/2 teaspoons vanilla
1 cup semisweet chocolate chips -- or chocolate chunks

PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Adapted from: "Kraft Foods website"

Biscuits à l'avoine, à l'arachide et aux morceaux de chocolat

1 tasse de farine
1 tasse de gruau à cuisson rapide ou de flocons d'avoine roulée à l'ancienne
1/2 c. à thé de bicarbonate de soude
1/2 c. à thé de poudre à pâte MAGIC
1/4 c. à thé de sel
1/2 tasse de beurre, ramolli
1/2 tasse de sucre granulé
1/2 tasse de cassonade bien tassée
1/2 tasse de beurre d'arachide crémeux KRAFT
1 œuf
1 1/2 c. à thé de vanille
1 tasse de brisures de chocolats ou 6 carrés de chocolat mi-sucré BAKER'S, hachés grossièrement (au goût), facultatif

CHAUFFER le four à 375 °F. Mélanger la farine, le gruau (les flocons d'avoine), le bicarbonate de soude et le sel; mettre de côté. Battre ensemble le beurre, la cassonade, le sucre granulé et le beurre d'arachide avec un batteur électrique à vitesse moyenne, jusqu'à consistance légère et mousseuse. Ajouter l'œuf et la vanille; bien mélanger. Ajouter petit à petit le mélange d'ingrédients secs, en battant bien après chaque ajout. Incorporer le chocolat (si vous en voulez).

DÉPOSER, 1 c. à soupe comble à la fois, sur des plaques à pâtisserie graissées, en laissant 2 po entre les biscuits.

CUIRE de 10 à 12 min, ou jusqu'à ce que les biscuits soient légèrement dorés. Laisser refroidir 1 min; transférer sur des grilles. Laisser complètement refroidir.

Recette adaptée de: Kraft

Chicken Pot Pie - Pâtés au poulet

2008-10-30T19:46:00.000-07:00

1 chopped onion
2 ribs celery, diced
1 cup chopped carrot
1 can green beans
1/3 cup melted margarine
1/2 cup all-purpose flour
4 cups chicken broth
4 tbsps cream
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
Pastry (store-bought or your own)

Preheat oven to 400°F.

Saute onion, celery, carrots and beans in butter for 10 minutes.

Add chicken broth & bring to a boil.

In the meantime, drop you chicken pieces in flour. Add to the broth. This will thicken quickly. Season with salt & pepper.

As soon as it is thick, add cream. Mix well.

Pour into pie shells and top with pie dough.

Cut slits to allow steam to escape.

Bake for 30 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Ina's Outrageous Brownies

2008-10-23T11:32:00.000-07:00

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips and nuts
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Directions:
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly.

Source:
Outrageous Brownies

Old-Fashioned Brown Sugar Fudge - Sucre à la crème à l'ancienne

2008-10-12T16:46:00.000-07:00

1 cup cream 35%
1 1/2 cup brown sugar
1 1/2 cup sugar
1 tsp vanilla
1 tbsp butter

Boil cream, brown sugar & sugar until mixture forms a soft ball when dropped into cold water.

Remove from heat and cool slightly for about 30 min.

Add 1 Tbsp butter, a pinch of salt and 1 tsp vanilla then beat until smooth and creamy, and mixture starts to thicken up.

Butter a pie plate. Pour mix & let it firm up. Cut into squares.

Source:
My mom Gisèle

Chicken Curry

2008-10-12T12:11:00.000-07:00

1 kilogram chicken thighs -- no skin, R-T-C
1 cup onions -- chopped
1 cup red bell pepper -- chopped
2 teaspoons minced garlic
1 1/2 tablespoons fresh ginger
1 1/2 teaspoons curry powder
1 1/2 teaspoons chili powder
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
14 ounces coconut milk
1/4 cup mango chutney
lemon zest
1/2 teaspoon salt
1 cup apple -- peeled and chopped
2 tablespoons fresh cilantro

Spray skillet with cooking spray and place over med-high heat. Add chicken pieces and cook until both sides are lightly browned, about 2 min. per side. Remove chicken and keep warm.

Add onions, red pepper, and garlic to the same skillet. Cook and stir until vegetables begin to soften, about 3 min. Add ginger, curry powder, chili powder, turmeric and cinnamon. Cook and stir for 1 more min. Add coconut milk, mango chutney, lemon zest, and salt. Mix well. Stir in chicken pieces and apples. Cover and simmer over low heat for 15 min. Add cilantro. Simmer, uncovered for 5 more minutes. Serve with basmati rice & mango salsa. Serve 6 to 8.

Adapted from: Eat, Shrink & Be Merry

Poulet au Curry

1 kg haut de cuisses de poulet, sans os et sans peau
1 tasse d’oignons hachés
1 tasse de poivrons rouges en mcx
4 gousses d’ail émincées
25 ml de gingembre frais
7 ml de poudre de chili
7 ml de poudre de curry
3 ml de curcuma
3 ml de cannelle
14 onces de lait de noix de coco
60 ml de chutney à la mangue
Le zeste de un citron
3 ml de sel
1 tasse de pommes, pelées et en dés.
30 ml de coriandre fraîche, coupés

Vaporiser un chaudron qui est à la chaleur médium-haut. Ajouter les morceaux de poulet et faire brunir sur les deux côtés, environ 2 min. par côté. Enlever le poulet et garder au chaud.

Ajouter les oignons, poivrons, ail. Cuire pendant 3 minutes. Ajouter le gingembre et les épices. Cuire et sauté pendant 1 minute. Ajouter le lait de noix de coco, le chutney à la mangue, le zeste et le sel. Bien mélanger. Ajouter le poulet et les pommes. Couvrir et baisser le feu. Cuire pendant 15 à 30 minute jusqu’à ce que le poulet soit cuit. Ajouter la coriandre.

Servir avec un riz basmati.

Apple Crisp

2008-10-02T10:00:00.000-07:00

TOPPING:
2/3 cup all-purpose flour
2/3 cup quick cooking oats
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter -- softened

APPLES:
5 medium apples, peeled -- cored
1/2 cup brown sugar
1 tablespoon lemon juice

Preheat oven to 375F.

Combine flour, oasts, brown sugar, cinnamon, nutmeg and salt, together in bowl. Cut butter into dry ingredients until mixture is crumbly.

Butter a 8x8 pan. Slice apples and place in the baking dish. Add brown sugar and lemon juice. Blend well.

Sprindle topping over fruit and bake about 30 minutes or until done.

Serve warm with vanilla ice cream or whipped cream. Serves 6.

Source:
"The Five Roses Cookbook"

Swedish Ginger Cookies

2008-09-26T11:51:00.000-07:00

Makes 3 Dozen

3/4 cup strained bacon fat
1 cup sugar, plus more for rolling
4 tablespoons dark molasses
1 large egg
2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cinnamon

Heat oven to 350F. In the bowl of an electric mixer, cream together bacon fat and sugar. Beat in molasses and egg. Add the remaining ingredients; combine thoroughly.

Shape dough into walnut-sized balls, roll balls in sugar, and flatten with fingers on ungreased baking sheets. Bake for 10 to 12 minutes, or until cookies are golden brown and cracked on top.

Let cool on wire racks. Store in an airtight containter, up to 1 week.

Source: Christmas with Makes 3 Dozen

3/4 cup strained bacon fat
1 cup sugar, plus more for rolling
4 tablespoons dark molasses
1 large egg
2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cinnamon
Preheat the oven to 350F. In the bowl of an electric mixer fitted with the paddle attachment, cream bacon fat and sugar. Beat in molasses and egg. Add the remaining ingredients; combine thoroughly.
Shape dough into walnut-sized balls, roll balls in sugar, and flatten with fingers on ungreased baking sheets. Bake until cookies are golden brown and cracked on top, 10 to 12 minutes. Transfer to wire racks to cool. Store in an airtight containter, up to 1 week.

Source: Christmas with Martha Stewart Living

Candy Bars

2008-09-11T17:50:00.000-07:00

2/3 cup butter or margarine
1 cup brown sugar
1 tablespoon vanilla extract
1/2 cup corn syrup
4 cups quick cooking oats
1 cup semisweet chocolate
2/3 cup peanut butter

Preheat oven to 350F. Lightly grease a 9x13 pan.

In a large bow, cream the margarine and sugar together.

Mix in the vanilla, corn syrup and oats

Pat this dough into the greased pan. Bake for 15-16 min.

Meanwhile, over low heat melt together the chocolat chips and peanut butter.

Allow the cookie base to cool slightly, then spread choco mixture on top.

Cool completely and cut into bars.

Crust for Tarts

2008-08-31T15:57:00.000-07:00

4 Tbsp. ice water, plus more as needed
¾ tsp. apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 Tbsp. sugar
¾ tsp. salt
9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes

In a small bowl or measuring cup, combine 4 Tbsp. ice water and the cider vinegar.

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea. With the motor running, slowly add the water-vinegar mixture, processing just until moist clumps form. If you pick up a handful of the dough and squeeze it in your fist, it should hold together. If the dough seems a bit dry, add more ice water by the teaspoon, pulsing to incorporate. I sometimes find that 1 additional teaspoon is perfect.

Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. If the disk cracks a bit at the edges, don’t worry; just pinch the cracks together as well as you can. Wrap the dough in plastic wrap, and then press it a bit more, massaging away any cracks around the edges, allowing the constraint of the plastic wrap to help you form it into a smooth disk. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.

Adapted from: Orangette

Crevettes Sautées à L'ail

2008-08-25T15:23:00.000-07:00

Des crevettes #41/50 décortiquées
Huile d'olive
Ail écrasé
Piment de Cayenne broyé
Sel
Persil haché finement
Quartiers de citron

Dans une poêle chaude, sauter les crevettes dans l'huile.
Quand les crevettes commencent à colorer, ajouter l'ail et le piment de Cayenne, le sel.
Poursuivre la cuisson jusqu'à coloration des crevettes en secouant la poêle sans arrêt.
Ajouter le persil.
Servir sur une assiette.
Accompagner de quartiers de citron.

Note: Recette préparée par Lucie & Simon, à Comox BC, le 2 août 2008

Source: A la di Stasio

Salade de riz aux artichauts, aux cœurs de palmier et au poulet

2008-08-25T14:54:00.000-07:00

Ingrédients
• 30 ml (2 c. à soupe) de vinaigre de riz
• 15 ml (1 c. à soupe) de moutarde à l’ancienne
• 60 ml (1/4 tasse) d’huile d’olive
• 375 ml (1 1/2 tasse) de riz étuvé cuit
• 1 boîte de 398 ml (14 oz) d’artichauts, égouttés et coupés en quartiers
• 1 boîte de 398 ml (14 oz) de cœurs de palmier, égouttés et coupés en tronçons
• 250 ml (1 tasse) de poulet cuit émincé
• 2 tomates, coupées en quartiers
• 1 branche de céleri, coupée en cubes
• 1 oignon vert, émincé
• 60 ml (1/4 tasse) de basilic frais émincé
• Sel et poivre

Préparation
Dans un saladier, mélanger le vinaigre, la moutarde et l’huile. Ajouter le reste des ingrédients et bien mélanger. Saler et poivrer.

Variante : On peut remplacer le poulet par une boîte de légumineuses au choix ou des crevettes cuites. Portions: 4

Source: Ricardo, Printemps 2007, p.79

Blue Cheese and Walnut Salad with Maple Dressing

2008-08-25T14:44:00.001-07:00

10 ounces spinach -- baby
1/3 pound blue cheese -- crumbled
6 ounces walnuts -- toasted & halved
1/4 cup maple syrup -- warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper

Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.

NOTES : Very Good. (A repeater)

Source: Rachael Ray

NY Times Chocolate Chips Cookies

2008-08-17T13:43:00.000-07:00

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour (I used All-Purpose flour)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used 1/2 tsp Fleur de Sel)
2 1/2 sticks (1 1/4 cups) unsalted butter (I used salted)
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)(I used 3/4 pound chocolate chips & 1/2 pound President Choice Extra Dark Chocolate 72%)
Sea salt (I used Fleur de Sel)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

My Tourtière

2008-07-15T16:10:00.000-07:00

Tourtière

1 pound ground pork
1 pound ground veal
1 medium onion, chopped
1 tsp allspices
1/2 tsp cloves
1/4 tsp cinnamon
salt to taste
1 cup mashed potatoes

In heavy saucepan cook pork, veal & onions until no longer pink. Add the spices and let simmer on low heat for 15 min. You may need to add some water if it's start to stick to the saucepan. Adjust the seasoning.

In the meantime cook your potatoes. Mash them with a bit of water. Salt & pepper to taste. Add to the meat mixture.

In the meantime prepare your favorite crust. Line 2 x 9-in pie plate with pastry. Fill with meat mixture. Cover with top crust, trim, crimp edges to seal and cut steam vent. Bake in a preheated 400F oven for 15 min, then lower oven temperature to 350F and bake another 20 to 30 min. or until top is lightly browned.

Variation: I prepare the meat mixture with the mashed potatoes and 1/2 cup of celery leaves. Then I fill small buns with this mix. I then bake this in the oven for about 20 min. I serve the meat-buns with a homemade coleslaw. Delicious.

Art Smith's Hummingbird Cake

2008-07-11T17:03:00.000-07:00

From BACK TO THE TABLE: THE REUNION OF FOOD AND FAMILY by Art Smith. Copyright © 2001 Art Smith. Used by permission of Hyperion. All rights reserved.

Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil
2 large eggs, beaten
1 1/2 tsp. vanilla extract
1 cup (4 ounces) finely chopped pecans

Icing:
8 ounces cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 pound confectioners' sugar (about 4 1/2 cups sifted)
1 tsp. vanilla extract

To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)

Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.

Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.

To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.

Source: Art Smith - Back to the Table p. 245

Toffee Bits Triangles

2008-06-18T18:20:00.000-07:00

Toffee Bits Triangles
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 egg yolk
2 cups all-purpose flour
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips OR 2 cups (12-oz.pkg.) HERSHEY'S Mini Chips Semi-Sweet Chocolate
Directions:
1. Heat oven to 350°F. Beat butter in large bowl on medium speed until creamy. Beat in brown sugar, vanilla and egg yolk until well mixed.

2. Stir in flour and 1 cup of the toffee bits. Press into ungreased jelly-roll pan, 15-1/2x10-1/2x1 inch.

3. Bake 18 to 20 minutes or until light brown. Immediately sprinkle chocolate chips over top. Let stand until softened, about 5 minutes; spread evenly. Sprinkle remaining toffee bits over top. Cool completely. Cut into 3-inch squares; cut each square into 4 triangles. 60 triangles.

Source: Hershey's Kitchens

Apricot-Lemon Bars, Alice Medrich

2008-05-31T20:24:00.000-07:00

CRUST:
8 tablespoons unsalted butter -- softened
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 cup apricot preserves
1/3 cup fresh lemon juice
2 tablespoons powdered sugar -- for dusting

Preheat oven to 350F. Position a rack in the lower third of the oven.

CRUST: Melt butter. Remove from heat and stir in sugar, vanilla, and salt. Add the flour and mix until just blended. Press in the bottom of a parchemin-lined 8-in square pan. Bake 25-30 minutes at 350F until well browned at the edges and slightly browned in the center.

TOPPING: While the crust is baking, stir together the flour and sugar. Whisk in the eggs. Stir in the preserves. Stir in the lemon juice. When the crust is ready, turn the oven down to 300F, pour the filling over the crust and bake 20 to 25 minutes, or until topping is puffed and no longer jiggles when the pan is tapped.

Dust with powdered sugar right before serving.

Store in fridge for 3 days. Do not freeze.

Source:
"Cookies & Brownies", Alice Medrich

Festive Carrot Layer Cake - Gâteau aux carottes

2008-05-25T12:09:00.000-07:00

Festive Carrot Layer Cake

398 milliliters crushed pineapple in juice -- 1 1/2
1 1/2 cups shredded carrots
3/4 cup brown sugar
1/2 cup plain low-fat yogurt
1/2 cup chopped nuts
1/4 cup vegetable oil
1 egg
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon baking soda

Grease two 9 in. layer cake pans.

In large bowl, combine pineapple, carrots, brown sugar, yogurt, nuts, oil and egg.

In another bowl, mix dry cake ingredients. Stir flour mixture into pineapple mixture, stirring until blended.

Spread evenly in prepared pans.

Bake at 350F for 25-30 min. Cool completely.

Add frosting.

Gâteau aux carottes

750 ml de farine tout usage
2 ml de bicarbonate de soude
15 ml poudre à pâte
5 ml de cannelle
2 ml de allspice
2 ml de muscade
2 ml de sel
60 ml d'huile végétale
125 ml yogurt nature
175 ml de cassonade
1 oeufs
375 ml de carottes rapées
398 ml d'ananas écrasées, dans le jus, en boite
60 ml de noix écrasées

Préchauffer le four à 350F.

Beurré deux moules de 9 pouces.

Dans un grand bol, mélanger les ananas, carottes, cassonade, yogourt, noix, huile et oeuf avec une cuillère de bois.

Dans un bol moyen mélanger les ingrédients secs.

Incorporer les ingrédients secs aux ingrédients mouillés et bien mélanger.

Mettre dans les moules.

Cuire au four pendant 25 à 30 min.

Faire refroidir et glacer de votre recette de glacage au fromage à la crème préférée.

Golden Vanilla Cupcakes

2008-05-05T17:50:00.000-07:00

Ingredients
1 cup soy milk
1 tsp. apple cider vinegar
1¼ cups all-purpose flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil
¾ cup sugar
2 tsp. vanilla extract
¼ tsp. almond extract, caramel extract, or more vanilla extract

Steps
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Source:
Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

Outrageous Oreo Crunch Brownies

2008-04-23T10:29:00.000-07:00

For those who need a chocolate fix, no matter what the weather, chocolate chips, chunks and Oreo pieces should fit the bill.

4 sticks butter (2 cups)
1 pound semisweet chocolate chips
6 ounces unsweetened chocolate, chopped
6 eggs
3 tablespoons instant coffee granules
2 tablespoons vanilla
2 1/4 cups sugar
1 cup plus 1/4 cup flour
1 tablespoon baking powder
1 teaspoon salt
4 cups chopped Oreo cookies (50 cookies)

Arrange a rack in the middle of the oven and preheat to 350°. Butter and flour an 11 1/2" x 17 1/4" x 1" baking pan.

In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.

In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.

In a medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.

Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

Source: Ina Garten

Chef Ron's Smoked Meat Sandwich

2008-04-20T13:52:00.000-07:00

AKA Reuben Sandwich:

rye bread
Thousand Island dressing
Smoked Meat or Pastrami
sauerkraut
Swiss cheese
Caraway Seeds

PREPARATION:

Warm convection oven to 350F.

Spread 2 slices of rye bread lightly with housand Island dressing. Put a layer of sauerkraut over each slices, then top with couple slices of Smoked Meat or Pastrami then a slice of Swiss cheese. Top it with 1/2 tsp of caraway seeds.

In the oven for 10-15 min. until cheese has melted.

Chocolate Chip Muffins

2008-04-08T17:24:00.000-07:00

2 cups all-purpose flour
1/3 cup light-brown sugar
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter -- melted and cooled
2 eggs - beaten
1 teaspoon vanilla
1 package (12 oz) chocolate chips
1/2 cup walnuts or pecans -- chopped
Preheat oven to 400 F. and grease up twelve muffin cups.

In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts.

Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.

Serve warm.

Source: Mr. Breakfast

Lemon Poppy Seeds Bread

2008-04-02T19:18:00.000-07:00

3 large eggs

1 1/2 teaspoon pure vanilla extract

1/4 cup (60 ml) milk

1 1/2 cups (210 grams) all-purpose flour, sifted

3/4 cup (150 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon grated lemon zest (outer yellow skin of the lemon)

3 tablespoons (30 grams) poppy seeds

13 tablespoons (184 grams) unsalted butter, softened

Lemon Syrup:

1/4 cup (60 ml) fresh lemon juice

1/3 cup (65 grams) granulated white sugar

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (8 x 4 x 2 1/2 inch) (20 x 10 x 7 cm). Line the bottom of the pan with parchment paper and butter and flour the paper. Set aside.

In a separate bowl, whisk together the eggs, vanilla extract, and milk. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. This aerates and develops the cake's structure. Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition. This will strengthen the structure of the batter.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over browning.

Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

Makes 1 loaf.

Sources:

Beranbaum, Rose Levy. 'The Cake Bible'. William Morrow & Company, Inc. New York: 1988

Joyofbaking.com

Ricardo's Hummus

2008-03-02T14:43:00.000-08:00

1 19-oz can of garbanzo beans (chickpeas), drained and rinsed
1/2 cup water
2 garlic cloves, minced
1/2 cup of tahini (I used 1/3 cup)
2 freshly squeezed lemons
olive oil (to taste, optional)
1/2 teaspoon of salt
cumin to taste (I used 1/2 tsp)

In a food processor, combine the garbanzo beans, tahini, cumin, lemon juice, 1/2 cup water, and olive oil (if using). Process until smooth.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus. (I add zaatar to the pita chips)

English Chocolate Cake with Caramel Sauce

2008-02-27T14:22:00.000-08:00

English Chocolate Cake with Caramel Sauce

1 1/4 cups water
1 3/4 cups dates
1 teaspoon baking soda
1/2 cup butter -- softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 pound nuts (optional)
8 ounces chocolate chips

CARAMEL SAUCE:
2 cups cream
1/2 cup butter
1 1/4 cups brown sugar
1 teaspoon vanilla extract

Preheat oven to 350F.

Put the water and dates in a saucepan. Bring to boil. Boil the dates for 3 min. Turn off the heat, add the baking soda and let cool a bit.

In a medium bowl, sift together all-purpose flour, cocoa, baking powder and salt. Whisk well.

In a large bowl, cream sugar with the soft butter. Add the eggs and vanilla. Mix well. Add half of the flour mixture and mix. Add the dates. Then finish with the flour and mix well.

Pour into a 13x9 buttered pan. Bake for 25 min.

In the meantime, bring the cream, brown sugar and butter to a boil. Boil for 4 min. on med-heat and take out 1 1/4 cups of the mix. Continue to cook what's remaining for another 10-13 min.

After 25 min., take out the cake and put on top the nuts, if using. Add the chocolate chips and pour the 1 1/4 cup of the caramel sauce on top.

Return to oven for another 20 min.

Serve with ice cream and the caramel sauce.

Source:
Guide Cuisine & Les Gourmandises d'Isa

Herb Focaccia

2008-02-20T10:01:00.000-08:00

Herb Focaccia

1 1/8 cups water at 27C
2 tbsps + 1 tsp Olive Oil
2 1/4 tsps Italian herb blend
1 1/2 tsp Salt
3 cups + 3 tbsps Bread Flour
1 1/2 tsps Yeast

Place all ingredients, in the order listed, in the bread pan. Select Dough cycle. Press start to mix. When cycle is completed remove dough from pan, punch to deflate and let rest 10 min. befoe continuing.

Brush a jelly-roll pan with olive oil and sprindle with cornmeal. After dough has rested, roll out on a lightly floured surface to the appropriate size and place on prepare pan. Cover loosely with platic wrap and let rise in a warm place until about doubled in size, about 40 to 50 min.

Preheat oven to 450F. With oiled fingertips, press indentations into the dough about 1 inch apart and 1/2 inch deep. Drizzle with 3 tbsps olive oil. Sprinkle evenly with 3/4 tsp sea salt, 1/3 cup Parmesan, Asiago or Grana Padano cheese and 1/4 cup fresh herbs (rosemary, oregano, marjoram, basil etc.)

Place in a preheated oven and bake until deep golden and puffed with a crispy crust, about 10 to 20 min., depending on size.

Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts

2008-02-20T09:28:00.000-08:00

Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts

1 small onion -- finely chopped
1 tablespoon extra-virgin olive oil
1/2 cup sun-dried tomatoes, oil-packed -- drained and finely chopped (I use my mini food processor for this), or prepared sundried tomato pesto
4 ounces soft goat cheese
1/2 cup chicken broth -- or water
salt and pepper -- to taste
8 ounces pasta -- such as Papperdelle
parsley sprigs -- to taste
1/4 cup walnuts -- toasted, coarsely chopped

In a large deep pan over medium heat, saute the onion in the oil with a pinch of salt until softened. Add the tomatoes and cook about 3 minutes, stirring occasionally. Add the goat cheese and broth and simmer until cheese is melted into the sauce. Keep warm.

Cook the pappardelle in a large pot of boiling, salted water until al dente, about 6 minutes depending on the brand. Reserve 1/2 cup cooking water before draining.

Combine the pasta and parsley with the sauce, tossing gently. Add pasta water as needed to thin as desired. Serve sprinkled with walnuts.

Source: Family Style Food

Pizza Sauce

2008-01-26T20:48:00.000-08:00

Pizza Sauce

2 tablespoons olive oil
1 tablespoon butter
1/2 cup onions, chopped
1/4 cup celery, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 small bay leaf
1 teaspoon fennel seeds

In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
Add tomato sauce and tomato paste and stir until smooth.
Add remaining ingredients and bring to slow simmer.
Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
Remove the bay leaf and spread the sauce on your prepared pizza dough.

Source: Recipe Zaar

Pizza Margherita

2008-01-26T20:42:00.000-08:00

Pizza Margherita

1 1/4 tsp instant yeast
1 cup water, room temperature
1 3/4 cups (8 3/4 oz) all-purpose flour, plus more for work surface
1 cup (4 oz) cake flour
1 1/2 tsp salt
2 tsp sugar

Preheat the oven to 500F with your baking stone on the oven rack. This gives the stone about an hour to heat up while the dough rises.

Measure the ingredients. Dissolve the yeast in the water. Combine flours, salt and sugar in the bowl of a food processor.

Pulse flour mixture several times to combine it, then gradually pour in the yeast mixture with the motor running. Keep blended for about 2 minutes, until the dough is supple and elastic, as shown in the two photos below.

If the dough sticks to the sides of the mixer and doesn't come together, add an extra tablespoon or two of flour. If it is too dry to come together, add an extra tablespoon full of water.

Once your dough is smooth and supple, take it out of the food processor and divide it in two. Shape each piece into a tight ball by gathering the edges and pushing them into the center, as pictured above. Pinch the edge to seal.

Place dough balls on a lightly floured surface and cover with lightly oiled plastic wrap or a clean dish towel. Let rise for 1 hour, or until doubled in size.

Take the risen dough and, working with one ball of dough at a time, place on a lightly floured surface. Flatten the dough into an 8-inch disk, then stretch the edges gently until the dough is about 12-inches in diameter (pictured below). You can also gently stretch the dough by placing it on the backs of your hands, but take care that is does not develop weak spots.

Once the dough has been shaped, place it on wooden peel that has been sprinkled with cornmeal. If you do not have a peel, use an edge-less baking sheet that has been sprinkled with cornmeal instead.

Spread dough with a thin layer of pizza/tomato sauce and fresh mozarella that has been cut into 1/4-1/2 inch pieces. Do not overdo the toppings, as pizza margherita is meant to be thin and crisp.

Slide the pizza off of the peel/baking sheet and onto the preheated baking stone in a 500F oven. Bake for 5-10 minutes, until crust is browned and cheese has melted. (I baked mine for 7 min.)

Slide peel under pizza to remove if from the baking stone. Serve immediately and repeat with remaining dough ball for second pizza.

Source: Cook's Illustrated

White Chocolate Macadamia Cookies

2008-01-22T16:16:00.000-08:00

White Chocolate Macadamia Cookies

Don't waste money on the expensive commercial version of this cookie. Make your own at home. You can use a food processor to chop the macadamia nuts, but pulse carefully. If you chop them too finely, the cookies will be mealy.

1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine (1 stick), softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup white chocolate baking chips
1 cup chopped macadamia nuts

Preheat oven to 375 degrees F. In small bowl, combine flour, baking soda, and salt.

In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy. Beat in egg and vanilla until well combined. Reduce speed to low; beat in flour mixture just until blended. With wooden spoon, stir in white chocolate baking chips and macadamia nuts.

Drop dough by rounded tablespoons, 2 inches apart, on two ungreased cookie sheets. Bake until golden around edges, 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide spatula, transfer cookies to wire racks to cool completely.

Repeat with remaining dough. It makes 20 cookies.

My notes: Next time I will decrease the amount of nuts by 1/4 cups and add 1/4 cups more of white chocolate chips.

Source:
The All New Good Housekeeping Cookbook

The Simplest Bean Burgers - Mark Bittman

2008-01-22T14:30:00.000-08:00

The Simplest Bean Burgers

Makes: 4 to 6 servings
Time: 20 minutes with cooked beans

This is the way to go when you want a burger and have neither the time nor the inclination to fuss. When made with chickpeas, they're golden brown and lovely; with black beans, much darker; with red, somewhere in between. Lentils give you a slightly grainy texture.

There are, of course, an infinite number of ways to jazz these up (see the variations, as well as “13 Ways to Build Delicious Burgers”), but this has good flavor and texture and is excellent served on a bun with the usual fixings.

If you start with beans you've cooked yourself—especially well-seasoned ones—the results will be even better, and you can put the bean-cooking liquid to good use (I usually don't use the liquid from canned beans, which often has a tinnier taste than the beans themselves). Like almost all veggie burger mixtures, these will hold together a little better if you refrigerate them first (ideally you'd refrigerate both before and after shaping, but that's only if you have the time).

2 cups well-cooked white, black, or red beans or chickpeas or lentils, or one 14-ounce can, drained
1 medium onion, quartered
1/2 cup rolled oats (preferably not instant)
1 tablespoon chili powder or spice mix of your choice
Salt and freshly ground black pepper
1 egg
Bean-cooking liquid, stock, or other liquid (wine, cream, milk, water, ketchup, etc.) if necessary
Extra virgin olive oil or neutral oil, like grapeseed or corn, as needed

1. Combine the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.

2. With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.

3. Serve on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.

Simplest Vegan Bean Burger. Many options: Omit the egg, obviously. Add 1/2 cup Mashed Potatoes; or 1/2 cup cooked oatmeal or short-grain rice (white or brown); or 1/4 cup miso or 1/2 cup tofu.

Bean-and-Cheese Burger. As a flavor-adder, cheese can't be beat, plus there are two bonuses: You don't have to mess with melting cheese on top of the burger, and—for the most part—it acts as a binder. Add 1/2 to 1 cup grated Parmesan, cheddar, Swiss, Jack, mozzarella, or other cheese to the mix (you can omit the egg if you like).

Bean-and-Spinach Burger. Of all the veggies you can add to a burger, I like spinach. You can leave it uncooked and just shred it if you prefer (figure about 2 cups), but this gives better results; it's great with a little garlic added: Squeeze dry and chop about 1 cup cooked spinach (you'll need about 8 ounces of raw spinach to start, or you can use frozen spinach); add it to the mix and proceed with the recipe.

Bean-and-Veggie Burger. Many options, but don't overdo it or the burger will fall apart: Add up to 1/2 cup carrots, bell peppers, shallots, leeks, celery, potato, sweet potato, winter squash, zucchini, or a combination. Cut into chunks as you do the onion and grind with the beans or shred or mince and add afterward.

High-Protein Bean Burger. The soy gives it just a little boost: Instead of rolled oats, use rolled soy (soy flakes).

13 Ways to Build Delicious Veggie Burgers

There are more ways to vary the burgers in this section than I can imagine, but here are a few ideas. The basic rules are to make sure the mixture is neither too dry nor too wet (if you find yourself in the first situation, add a liquid ingredient; in the second, add some oats, ground rice powder or flour, cornmeal, flour, bread crumbs, or the like). But as for flavors, the sky's the limit.

1. Fresh herbs. You can almost not go wrong with fresh herbs, as long as you don't use overwhelming amounts. Add up to 1/2 cup parsley, basil, or dill leaves; somewhat less of mint, cilantro, or chervil; a tablespoon of oregano or marjoram; or only a teaspoon or so of fresh thyme, tarragon, or rosemary.

2. Dried herbs. Use by the pinch; to really get the seasoning right, taste and adjust it (you can cook a little bit first if you don't want to taste it raw).

3. Spices. The spice mix—chili or curry powder, for example—is an easy way to go, but you can combine fairly small amounts (usually 1/4 to 1/2 teaspoon) of various spices as you like. Try, for example, smoked paprika, cumin, and ground chiles; coriander, cumin, ginger, and cardamom; or anything else that appeals to you.

4. Garlic. Can't go wrong, really. Add 1 teaspoon or more minced garlic to the mix, or a tablespoon or more Roasted Garlic, with a little of its oil.

5. Chiles. For heat, you can simply add cayenne, hot red pepper flakes, or the like. But if you want some texture, you might include 1/4 cup or more roasted (or canned) green or red chiles.

6. Soy sauce or miso. Just a tablespoon or so of soy sauce, but up to 1/4 cup of any miso; you can omit the egg if you like.

7. Ketchup, salsa, or mustard. Up to 1/3 cup of ketchup or salsa (both of which are pretty good); 1 tablespoon or so of Dijon or other mustard.

8. Nuts or seeds. The nice thing about nuts is the crunch. Add 1/4 cup or so of sesame or sunflower seeds and up to 1/2 cup nuts or pumpkin seeds toward the end of the processing so they don't become too powdery.

9. Lemon, lime, or orange zest. The slight acidity brightens the taste.

10. Tomato paste. A tablespoon or two will give the burgers nice color and a more complex flavor.

11. Mushrooms. Add a tablespoon or so of dried mushrooms, soaked and cooked, as you would any other vegetable (see number 12). Or use up to about 1/2 cup raw, trimmed and added along with the oats and beans.

12. Cooked veggies. Milder flavor, softer texture than raw veggies: Add up to a cup of cooked vegetables— onions, greens, broccoli, potatoes, sweet potatoes, winter squash, zucchini—whatever you like. If you use potatoes and add them to the food processor along with the beans, you can omit the egg and oats.

13. Cooked grains. All-grain burgers tend to be mushy and uninteresting, but adding a bit of grains to other burgers results in a terrific light texture. Feel free to add up to a cup of cooked grains, along with the beans. Omit the oats and, if you like, the egg.

Source: How to cook everything Vegetarian by Mark Bittman

Quinoa Black Bean Salad - Salade de quinoa et haricots noirs

2008-01-11T09:11:00.000-08:00

Quinoa Black Bean Salad

1 cup Quinoa washed & drained.
2 cups water
1/4 cup Olive oil
juice of 2 limes
1 tsp McCormick Cumin :)
1/2 tsp Mccormick red pepper flakes
1 can black beans, rinsed
1 1/2 cups cherry tomatoes, cut into halves
5 green onions finely chopped
1/4 cup freash cilantro, chopped
salt & pepper to taste

Wash and rinse Quinoa. In a sauce pan bring Quinoa and Water to boil- reduce and simer, covered and cook until all water is absorbed, 10 minutes. let cool.
in a small bowl whisk together olive oil, lime juice,cumin, red pepper flakes.
Combine cooled Quinoa, beans, tomatoes & onions in alarge bowl.
Drizzle dressing over salad and toss in cilantro. season to taste with salt and pepper.

Salade de quinoa et haricots noirs

1 tasse de quinoa, rinsé
2 tasses d'eau
1/4 tasse d'huile d'olive
Jus de 2 limes
1 c. thé de cumin
1/2 c. thé de piments forts
1 bte d'haricots noirs
1 1/2 tasse de tomates cerises, coupées en deux
5 échalottes
1/4 tasse de coriandre fraiche
sel et poivre au goût

Mettre le quinoa et l'eau dans un chaudron. Amener à ébullition. Réduire le feu et cuire pendans 10-15 min. jusqu'à ce que l'eau soit évaporée.

Mélanger l'huile, le jus de lime, le cumin et les piments forts.

Combiner tous les ingrédients dans un bol. Ajouter la vinaigrette. Ajouter la coriandre, le sel et le poivre.

Blueberry Cinnamon-Burst Muffins - Muffins aux bleuets et cannelle

2007-12-19T10:38:00.000-08:00

Blueberry Cinnamon-Burst Muffins

1/4 cup flour
1/4 cup sugar
1 tablespoon ground cinnamon
3 tablespoons chilled butter, cut into small pieces
1 cup sugar
1/3 cup butter, softened
2 large eggs
2 1/2 cups flour
5 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups blueberries (fresh or frozen)

Preheat oven to 400°F.

Combine 1/4 cup flour, 1/4 cup sugar and 1 tablespoon cinnamon. Cut-in 3 tablespoons butter until well mixed. Cover and chill 30 min.

Cream together 1 cup sugar and 1/3 cup butter. Beat in eggs. Combine 2 1/2 cups flour, 5 teaspoons baking powder and 1/2 teaspoons salt. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Fold in blueberry mixture and cinnamon mixture.

Spoon batter into 18 muffin cups coated with cooking spray. Bake for 18 minutes or until muffins spring back when lightly touched in center.

Adapted from Cooking Light

Muffins aux bleuets et cannelle

1/4 tasse farine
1/4 tasse sucre
1 c. table cannelle
3 c. table beurre, coupé en morceaux
1 tasse sucre
1/3 tasse beurre ramolli
2 oeufs
2 1/2 tasses farine
5 c. thé poudre à pâte
1/2 c. thé sel
1 tasse lait
1 1/2 tasse bleuets frais ou congelés.

Mélanger les trois premiers ingrédients. Incorporer le beurre. Bien mélanger. Mettre au réfrigérateur pour 30 min.

Préchauffer le four à 400F.

Dans un bol mettre 1 tasse de sucre et 1/3 tasse de beurre et bien mélanger. Ajouter les oeufs. Dans un autre bol mélanger la farine, la poudre à pâte et le sel. Ajouter le mélange de farine au mélange de sucre en alternant avec le lait. Ajouter les bleuets et le mélange de cannelle.

Déposer dans 18 moules à muffins. Faire cuire à 400F pendant environ 18 min.

Baked Beer Ham - Jambon à la bière

2007-12-18T09:31:00.000-08:00

Jambon à la bière

1 jambon (4 lbs; 1,6 kg)
1 bière (355 ml)
1/2 tasse (125 ml) de mélasse
1/4 tasse (50 g) de cassonade
1 c.à soupe (8 g) de moutarde sèche
20 clous de girofle
5 feuilles de laurier
Poivre

Préchauffer le four à 325°F.

Piquer les clous de girofle dans le jambon. Déposer le jambon dans un plat allant au four. Réserver.

Dans un bol, mélanger ensemble la mélasse, la cassonade, la moutarde sèche. Ajouter de l'eau au besoin pour rendre le mélange plus facile à mélanger. Verser uniformément sur le jambon. Verser la bière sur le jambon.

Ajouter de l'eau pour qu'il y ait du liquide jusqu'à la mi-hauteur du jambon.

Poivrer et ajouter les feuilles de laurier autour du jambon.

Cuire au four, couvert, pendant environ 45 min. par lb à 325F.

Baked Beer Ham

1 ham 4 pounds
1 beer
1/2 cup molasses
1/4 cup brown sugar
1 tbsp dry mustard
20 cloves
5 bay leaves
pepper

Preheat oven to 325F.

Put cloves on top of ham. Place ham in a pot. Mix the molasse, brown sugar, dry mustard, add water. Pour over ham. Add water to half of the ham. Pepper to taste, add the bay leaves and pour the beer over the ham.

Cover and bake for 45 minutes per pounds.

French Onion Soup

2007-12-10T12:33:00.000-08:00

French Onion Soup

10 ml butter
4 onions, minced
30 ml all-purpose flour
1 liter beef bouillon
60 ml dry white wine such as Sauvignon Blanc or Pinot Grigio
6 tablespoons gruyere cheese
baguette slices

In a large, wide soup pot melt the butter over medium heat. Add the onions and season lightly with salt and pepper. Cook the onions gently, stirring frequently, until they're very soft and have begun to turn a dark straw color, 35 to 45 min.

When the onions are ready, stir in the flour and cook for 3 to 4 min., stirring frequently. Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid is mostly reduced, 5 to 8 min. Add the beef bouillon and bring to a simmer. Season to taste with salt and pepper and simmer for 20 to 30 min. to infuse the broth with onion flavor; the onions should be soft but not falling apart. The soup can be made ahead to this point and then cooled and refrigerated for a few days.

To serve -- Heat the oven to 350°F, put the baguette slices on a rack, and toast lightly (7 to 10 min.); set aside. Increase the oven temperature to 450°F. Bring the soup back to a simmer. Set two ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float a few toasted baguette slices on top, enough to cover the soup surface without too much overlap. Top the bread with a handful (about 1/4 cup) of the grated Gruyère. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 min.

Melted, bubbly, just barely golden cheese is what you're after. Serve the soup right away, while the crock is hot and the cheese is still gooey.

Chocolate-Topped Peanut-Toffee Bars

2007-12-01T17:17:00.000-08:00

Grand Prize-Winning Recipe 2007! Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar.

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Filling
1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts
Topping
1 bag (12 oz) semisweet chocolate chips (2 cups)

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.
3. Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
4. Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.
5. Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.
High Altitude (3500-6500 ft): In step 2, bake 12 minutes. In step 5, return to oven for 3 minutes.

Source: Betty Crocker website

Rolled Chicken Breasts Stuffed with Prosciutto and Barley

2007-11-26T10:51:00.000-08:00

Rolled Chicken Breasts Stuffed with Prosciutto and Barley

1/4 cup chopped prosciutto
1 teaspoon olive oil
1/2 cup chopped onion
1 teaspoon minced fresh rosemary
1/4 cup pearled barley
1/2 cup chicken broth
1 tablespoon fresh grated Parmesan cheese
4 boneless/skinless chicken breast halves
4 thinly sliced pieces of prosciutto
1/2 cup white wine
1 teaspoon cornstarch
1 tablespoon water

In a small saucepan, heat oil over medium. Add onion and cook until softened, about 4 to 6 minutes. Stir in the 1/4 cup chopped prosciutto and rosemary - cook until the prosciutto is lightly browned, about 4 to 6 minutes more. Stir in barley and broth - bring mixture to a boil, reduce heat, cover and simmer until the barley is tender, about 20 to 30 minutes. Remove and let cool.

While you wait for the barley to cool, preheat the oven to 400 degrees.

Stir the cheese into the cooled barley mixture.

With a sharp knife, carefully butterfly the chicken breasts - cover them with plastic wrap and pound each breast to make a thin sheet of chicken. Evenly divide the barley mixture between the chicken breasts. Roll up each breast, starting on the long side, and then wrap each breast with a slice of prosciutto. Place the breasts, seam side down, into a casserole dish lightly coated with nonstick spray - try to give them enough room so they are not touching. Pour the wine into the dish and cover. Place in the oven and bake for 15 minutes - remove the cover and continue to bake for about 10 minutes more or until a thermometer inserted into the chicken registers 160 degrees. Carefully remove the chicken breasts and cover to keep warm. Pour any remaining liquid from the casserole dish into a small saucepan - bring the juices to a boil over high heat.

In a small bowl, stir together cornstarch and water. Whisk cornstarch slurry into the hot liquid and cook, whisking constantly, until thickened, about 1 to 3 minutes. Serve the chicken sliced on the diagonal with some of the thickened sauce over the top.

Makes 4 servings.

Source: Joe - Culinary in the Country

Salade de concombres et d'haricots - Cucumber & Black-Eyed Pea Salad

2007-11-02T13:45:00.000-07:00

Salade de concombres et d'haricots

3 c. table d'huile d'olive
2 c. table de jus de citron
1 gousse d'ail
1 c. thé d'origan séché (ou 2 c. thé de frais)
poivre au goût
4 tasses concombres coupés en cubes
1 bte de 14 on. d'haricots à l'oeil noir, rinsés (ou haricots mélangés)
2/3 tasse de poivrons rouges hachés
1/2 tasse de fromage féta coupé en dés
1/4 tasse d'oignons rouges coupés en lanières
2 c. table d'olives noires

Mélanger tous les ingrédients dans un bol. Faire mariner pendant une heure au frigo.

Recette adaptée du site de Eating Well

Cucumber & Black-Eyed Pea Salad

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 garlic clove
2 teaspoons chopped fresh oregano or 1 teaspoon dried
Freshly ground pepper to taste
4 cups peeled and diced cucumbers
1 14-ounce can black-eyed peas, rinsed (I used a bean medley)
2/3 cup diced red bell pepper
½ cup crumbled feta cheese
¼ cup slivered red onion
2 tablespoons chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Adapted from Eating Well website

Salade de carottes - Grated Carrot Salad

2007-11-01T11:23:00.000-07:00

Salade de carottes

50 ml yogourt nature
50 ml mayonnaise légère
10 ml moutarde Dijon
10 ml jus citron frais
sel et poivre
2 1/2 tasses de carottes râpées
1 onion vert ou 20 ml d'oignon rouge râpé

Mélanger le tout. Vous pouvez faire 24 hrs en avance.

Source: Canadian Living

Grated Carrot Salad

1/4 cup (50 mL) each plain low-fat yogurt and light mayonnaise
2 tsp (10 mL) each Dijon mustard and lemon juice
1/4 tsp (1 mL) each salt and pepper
2-1/2 cups (625 mL) shredded carrots
1 green onion, chopped

In bowl, stir together yogurt, mayonnaise, mustard, lemon juice, salt and pepper. Mix in carrots and green onion. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Source: Canadian Living

Chili américain - All American Chili

2007-10-29T17:56:00.000-07:00

Chili américain

6 on. saucisse italienne forte au poulet
2 tasses d'oignon
1 poivron rouge, coupé en dés
8 gousses d'ail
1 lb de boeuf haché
1 jalapeno
3 c. table de pâte de tomates
2 c. table de poudre de chili
1 c. table de cumin
1 c. thé origan
sel et poivre au goût
2 feuilles de laurier
1 1/4 tasse de Merlot ou eau
2-28 on. bte tomates en dés
2 btes de fèves rouges ou noires
2 on. de fromage cheddar

Enlever le boyau des saucisses. Faire revenir les saucisses, le boeuf haché, les oignons, l'ail et le piment jalapeno dans un grand chaudron. Bien défaire les saucisses et cuire le tout 8 min. en brassant. Ajouter le reste des ingrédients.
Couvrir et cuire, à feu bas, pendant 1 hre. Au bout d'une heure, enlever le couvercle et cuire 30 min. de plus. Servir avec du fromage râpé.

Recette adaptée de Cooking Light

All-American Chili

6 ounces hot turkey Italian sausage, casings removed
2 cups chopped onion
1 cup chopped red bell pepper
8 garlic cloves, minced
16 ounces ground sirloin
1 jalapeño pepper, chopped
3 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot
56 ounces canned whole tomatoes, undrained and coarsely chopped
30 ounces canned kidney beans, drained
2 ounces shredded white cheddar cheese

In a large Dutch oven over medium-high heat, add sausage, onion, red bell pepper, garlic, ground sirlion and jalapeño. Cook 8 minutes or until sausage and beef are browned, stirring to crumble.

Stir in tomato paste, chili powder, cumin, oregano, black pepper, salt and bay leaves. Cook for 1 minute, stirring constantly. Add in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally. Remove the bay leaves and ladel into bowls. Sprinkle each serving with cheese.

Serves 6-8

(Adapted from CL)

Muffins aux graines de pavot et citron - Lemon Poppy Seed Muffins

2007-10-29T10:21:00.000-07:00

Lemon Poppy Seed Muffins

3 cups of all-purpose flour
1 Tbsp baking powder (make sure your baking powder is no older than 6 months)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tbsp poppy seeds

10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 Tbsp lemon zest

Glaze
2 Tbsp fresh lemon juice
1 cup confectioner's sugar (powdered sugar)

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.

4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

6 While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

Makes 12 muffins. Best eaten fresh and warm.

Adapted from Cooks Illustrated

Soupe Won Ton - Won Ton Soup

2007-10-22T10:31:00.000-07:00

Soupe Won Ton

Farce:
1/2 livre (250 g) de porc haché
1 œuf
2 échalotes vertes émincées
1/2 cuillère à thé de sel
1 cuillère à table de sauce soya

Bouillon:
4 tasses (1 litre) de bouillon de poulet
2 tasses d'eau
6 échalottes vertes coupées en morceaux
1 petit chou chinois coupé en morceaux

Dans un bol, mélanger tous les ingrédients de la farce et laisser reposer 30 mn
Déposer 1 cuillère à thé de farce au centre d'une feuille de pâte Won Ton.
Mouiller les rebords de la pâte avec du lait et plier en deux pour former un triangle en prenant soin de retirer l'air.
Mouiller les deux extrémités du triangle et les replier l'une sur l'autre au centre du Won Ton en pressant avec le doigt.
Répéter la même opération avec les autres feuilles de pâte Won Ton.
Porter le bouillon de poulet à ébullition avec les échalottes et le chou chinois. Y déposer les Won Ton. Laisser mijoter six minute. Verser dans des bols et décorer d'échalotes vertes.

(recette adaptée de Les gourmandises d'Isa)

Won Ton Soup

Filling:
1/2 pound ground pork
1 tablespoon soya sauce
1/2 tsp salt
1 egg

Broth:
4 cups chicken broth
2 cups water
6 green onions
1 chinese cabbage

Mix all ingredients of filling. Let rest for 30 min. Place 1/2 tsp meat filling into one wrapper, then fold wrapper diagonally and squeeze lightly to form a round shaped dumpling.

Bring the chicken broth, water, onions, cabbage to a boil. Add the won ton and cook for 6 min. Serve with more green onions if you wish.

Adapted from Les gourmandises d'Isa

Ranger Cookies - Biscuits Ranger

2007-10-18T13:50:00.000-07:00

Ranger Cookies

These large, hearty cookies are a fairly recent addition to the American repertoire, appearing sometime in the latter half of the twentieth century. Most ranger cookies contain rolled oats and coconut, and some also include pecans and crushed corn flakes. Despite the name, the cookies don't seem to be connected with the Texas Rangers or Texas, or with any particular part of the country, for that matter.

These cookies have a rich, satisfying taste and toothsomeness that gives them great staying power and appeal. They are particularly good with a glass of milk.

2 cups all-purpose white flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Generous 1/2 teaspoon salt
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
1/2 cup white vegetable shortening
1 1/3 cups packed light brown sugar
2/3 cup sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
2 cups corn flakes, crushed
1 1/4 cups (5 ounces) chopped pecans
1 1/4 cups (about 3 1/2 ounces) shredded or flaked sweetened coconut

Preheat the oven to 375°F. Grease several baking sheets or coat with nonstick spray.
In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly.

Shape portions of the dough into generous golf-ball-sized balls with lightly greased hands. Place on the baking sheets, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 inch thick.

Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until tinged with brown and just beginning to firm up in the centers; be careful not to overbake. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

Store in an airtight container for up to 1 week or freeze for up to 1 month.

Carrés divins au caramel - Divine Toffee Crisp Squares

2007-10-15T15:58:00.000-07:00

Divine Toffee Crisp Squares

Prep Time: 20 minutes
Preheat to: Preheat to: 350°F (180°C)
Servings: 24 squares

There are at least 3 reasons these are called “divine”… the crunchy crust, the chocolaty topping and the yummy creamy toffee filling in between !
What You'll Need
¾ cup (175 mL) crisped rice ceral
½ cup (125 mL) all-purpose flour
1/3 cup (75 mL) packed light brown sugar
¼ tsp (1 mL) baking soda
Pinch salt
1/3 cup (75 mL) butter, melted
1 can (300mL) Regular Eagle Brand® sweetened condensed milk
½ cup (125 mL) packed light brown sugar
½ cup (125 mL) butter
Topping:
1¼ cups (300 mL) crisped rice cereal
½ cup (250 mL) semi-sweet chocolate chips, melted

1. Combine cereal, flour, brown sugar, soda and salt. Pour melted butter over, stirring until thoroughly moistened. Press onto bottom of a parchment paper-lined 8 x 8” (2 L) baking pan. Bake in centre of preheated 350°F (180°C) oven 10 minutes or until golden brown.

2. In a heavy saucepan, combine Eagle Brand butter and brown sugar. Bring to boil. Reduce heat and simmer for 8 minutes, stirring constantly, until golden brown. Spread over crust.

3. Topping: Stir melted chocolate with rice cereal until well-coated. Using two forks, spread evenly over filling. Refrigerate until set. Cool to room temperature before serving.

Source: Isa, Eagle Brand

Carrés divins au caramel

Temps de préparation : 20 minutes
Préchauffer le four à : Four préchauffé à : 350 °F (180 °C)
Donne : 24 carrés

Nous avons au moins trois bonnes raisons pour qualifier ces carrés de divins : leur croûte croustillante, leur dessus chocolaté et leur garniture crémeuse au caramel entre les deux!

¾ tasse (175 mL) céréales de riz croustillantes
½ tasse (125 mL) farine tout usage
1/3 tasse (75 mL) cassonade blonde, tassée
¼ c. à thé (1 mL) bicarbonate de sodium
pincée de sel
1/3 tasse (75 mL) beurre, fondu
1 boîte (300 mL) lait concentré sucré Eagle Brand® régulier
½ tasse (125 mL) cassonade blonde, tassée
½ tasse (125 mL) beurre
Garniture :
1 ¼ tasse (300 mL) céréales de riz croustillantes
½ tasse (250 mL) grains de chocolat mi-sucré, fondus

Combiner les céréales avec la farine, la cassonade, le bicarbonate de sodium et le sel. Verser le beurre fondu sur la préparation, en remuant pour bien humecter le tout. Presser au fond d’un plat de cuisson de 8 po x 8 po (2 L) tapissé de papier parchemin. Cuire au centre du four préchauffé à 350 °F (180 °C) pendant 10 minutes ou jusqu’à ce que la croûte soit brun doré.

Dans une casserole à fond épais, combiner l’Eagle Brand avec le beurre et la cassonade. Porter à ébullition, puis baisser le feu et laisser mijoter 8 minutes, en remuant constamment, jusqu’à ce que la préparation soit brun doré. Étendre sur la croûte.

Garniture : Combiner le chocolat fondu avec les céréales de riz de manière à bien enrober celles-ci. À l’aide de deux fourchettes, étendre uniformément sur la garniture au caramel. Réfrigérer jusqu’à fermeté. Laisser tiédir à la température ambiante avant de servir.

Source: Isa, Eagle Brand

Carrés à l'érable, noix macadamia et grains de caramel - Maple Butterscotch Macadamia Nut Blondies

2007-08-26T10:39:00.000-07:00

Maple Butterscotch Macadamia Nut Blondies

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1 cup packed brown sugar
2/3 cup granulated sugar
2 large eggs
1 1/2 teaspoons maple extract
1 1/2 cups butterscotch chips
3/4 cup chopped macadamia nuts, toasted

Preheat the oven to 350

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in the eggs, one at a time, mixing until combined. Mix in the maple extract. Add the dry ingredients and stir with a wooden spoon just until combined. Fold in the butterscotch chips and toasted macadamias.

Scoop the batter into a 9" baking pan coated with nonstick spray - use an off-set spaulta to spread it evenly in the pan. Bake until golden and a toothpick placed near the center comes out mostly clean with a few moist crumbs attached, about 25 to 35 minutes. Remove and place on a wire rack to cool completely before cutting.

Source: Joe - Culinary in the Country (Adapted from Whole Foods)

Tarte au fromage à la crème, mangues et baies - Creamy Mango Berry Tart

2007-06-15T07:51:00.000-07:00

Tarte au fromage la crème, mangues et baies

1 1/2 tasses de farine tout-usage
1/2 tasse de sucre en poudre
1/2 tasse de beurre
2 jaunes d'oeuf
2 c. à table d'eau froide
8 on. de fromage à la crème, ramolli
1/2 tasse de sucre
2 mangues, en tranches
2 c. à table de jus de citron
2 tasses de baies au goût

Réchauffer le four à 350F.

Mélanger la farine et le sucre en poudre. Y couper le beurre jusqu'à ce le mélange soit granuleux. Y ajouter les jaunes d'oeuf et l'eau. Former une boule.

Rouler la pâte et mettre dans une assiette à tarte de 8 pouces. Cuire pendant 20 min. Faire refroidir la pâte.

Dans un bol bien mélanger le fromage à la crème, le sucre et le jus de citron. Y ajouter délicatement les mangues. Étendre dans la pâte et mettre au frigo jusqu'au moment de servir.

Servir avec des baies au goût.

(English version):
Creamy Mango Berry Tart

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 cup butter
2 egg yolks
2 tablespoons water
8 ounces cream cheese, softened
1/2 cup white sugar
2 mangoes, peeled, seeded and chopped
2 tbsps lemon juice
2 cups fresh berries

Preheat oven to 350F.

Sift flour and 1/2 cup confectioners's sugar into a large bowl. Cut in butter until mixture resembles coarse crumbs. Mix in egg yolks with enough water to form a ball. Knead gently on a lightly floured surface until smooth. Roll out to line and 8 inch flan ring, or tart shell. Bake in preheated oven to about 20 min., or until pastry is golden. Allow to cool.

In a large bowl, combine cheese, 1/2 cup sugar, mangoes and lemon juice. Beat until mixture is fairly smooth, but still has small chunks of mango in the filling. Spread into baked pastry shell and top with berries. Dust lightly with confectioners' sugar before serving.

Source: The Chef Group - Chef Kevin Wagner

Muffins aux bleuets et bananes avec streusel - Bananas, blueberries Crumb Muffins

2007-02-14T10:59:00.000-08:00

Muffins aux bleuets et bananes avec streusel

125 ml de farine de blé entier
250 ml de farine tout-usage
5 ml de bicarbonate de soude
5 ml de poudre à pâte
2.5 ml de sel
1 ml de cannelle
2 bananes écrasées
60 ml de sirop de maïs
1 oeuf
60 ml d'huile ou margarine fondue
180 ml de bleuets

STREUSEL:
30 ml de farine de blé
0.5 ml de cannelle
30 ml de gruau (non instant)
15 ml de margarine

Préchauffer le four à 375F.

Mélanger les ingrédients secs dans un grand bol. Mélanger les autres ingrédients, excepté les bleuets dans un petit bol. Faire un puit au centre des ingrédients secs et y verser les ingrédients liquides. Mélanger à la fourchette. Ajouter délicatement les bleuets.

Verser dans des moules à muffins. Donne 10 muffins.

STREUSEL: Mélanger tous les ingrédients du streusel à la fourchette. Étendre sur chaque muffin. Faire cuire au four pendant 20 min.

Banana-Blueberries Crumb Muffins

1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 bananas
1/4 cup sugar
1/4 cup corn syrup
1 egg
1/4 cup margarine -- melted or oil
2/3 cup blueberries
CRUMB TOPPING:
1/4 cup brown sugar
2 tablespoons whole wheat flour
1/8 teaspoon ground cinnamon
2 tablespoons oats
1 tablespoon margarine

Preheat oven to 375F.

In a large bowl, mix together flour, baking soda, baking powder and salt, cinnamon.

In another bowl, beat together bananas, sugar, corn syrup, egg and melted margarine. Stir the banana mixture into the flour mixture just until moistened.

Add blueberries. Spoon batter (1/4 cup at a time) into muffins cups.

In a small bowl, mix together brown sugar, flour, oats and cinnamon. Cut in margarine. Sprinkle topping over muffins. Makes 10 muffins.

Bake for 18 to 20 min.

Per Serving (excluding unknown items): 220 Calories; 7g Fat (26.5% calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 368mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.

NOTES : 4.5 pts per muffin

Les biscuits au chocolat 'craquelés' - Chocolava Cookies

2007-02-08T11:50:00.000-08:00

Les biscuits au chocolat 'craquelés'

1 1/3 tasse de farine
1 tasse de sucre
1/3 tasse de cassonade
1/2 tasse de cacao
1 c. à thé de poudre à pâte
1/4 c. à thé de sel
1/4 tasse de beurre ou margarine, température pièce
2 oeufs
1 c. à thé de vanille

Préchauffez le four à 350° F.

Dans un grand bol combiner la farine, le sucre, la cassonade, le cacao, la poudre à pâte et le sel, bien mélanger. Ajoutez le beurre et avec deux fourchettes bien mélanger.

Ajouter les oeufs et la vanille, mélanger à la cueillère de bois. Bien mélanger jusqu'à ce que la farine soit incorporer au mélange.

Faire des boules et les rouler dans le sucre en poudre. Déposer sur une plaque à biscuits et cuire pendant 12 minutes. Donne 22 biscuits.

Source: One Smart Cookie

Chocolava Cookies

1 1/3 cups all-purpose flour
1 cup sugar
1/3 cup packed brown sugar
1/2 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter -- or margarine at room temperature
3 large egg whites -- or 2 large eggs, lightly beaten
1 tsp. vanilla -- (1 to 2)

Preheat oven to 350° F.

In a large bowl or in the bowl of a food processor, combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and work it in with a fork or pastry cutter (or pulse in the food processor) until the mixture is well blended. If you use a food processor, transfer the mixture to a large bowl.

Add the egg whites (or whole eggs) and vanilla and stir by hand (I use a spatula - that way you can scrape the sides and bottom of the bowl as you mix) until the dough comes together, using your fingers if necessary. The mixture will seem dry at first, and the dough will be sticky because of the low fat content. But keep going, use your hands if you need to, and the dough will come together!

Place a few spoonfuls of icing sugar in a shallow dish. Roll the dough into walnut-sized balls and roll in the sugar to coat. Place 1"-2" apart on a cookie sheet that has been sprayed with non-stick spray.

Bake for about 12 minutes, until just set around the edges but still soft in the middle. Transfer to a wire rack to cool.

Makes 22 cookies.

Source:
"One Smart Cookie, page 57"

Per Serving (excluding unknown items): 101 Calories; 2g Fat (20.7% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

Pain aux bananes maison

2007-01-28T10:43:00.000-08:00

PAIN AUX BANANES

375 ml farine tout usage Five Roses
125 ml de noix hachées
50 ml sucre
10 ml poudre à pâte
5 ml sel
1 ml bicarbonate de soude
250 ml purée de bananes
75 ml sirop de maïs
75 ml huile végétale
2 oeufs battus

Chauffer le four à 350F. Mélanger la farine, les noix, le sucre, la poudre à pâte, le sel et le bicarbonate de soude.

Dans un autre bol, mélanger le reste des ingrédients. Faire un puits au centre des ingrédients secs et y verser le mélanger liquide. Bien mélanger. Ajouter les chipits de chocolat et caramel au goût (facultatif). Verser dans un moule à pain graissé de 21 cm x 12 cm. Cuire pendant 50 min.

Laisser refroidir complètement et envelopper de papier d'aluminium. Attendre au moins 6 heures avant de servir.

Source: Livre La Cuisinière de Five Roses

Banana Bread

375 ml all-purpose flour
125 ml nuts
50 ml sugar
10 ml baking powder
5 ml salt
1 ml baking soda
250 ml bananas
75 ml corn syrup
75 ml oil
2 eggs

Mix oil, eggs, corn syrup, bananas in a bowl. In another bowl mix flour, baking soda, baking powder, salt, sugar, and chopped nuts. Mix the wet ingredients into the dry ingredients. Pour banana bread batter into 1 greased and floured loaf pan; bake at 350° for about 50 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 1 loaf.

Dessert au chocolat décadent

2007-01-21T15:49:00.000-08:00

170 ml de sucre
60 ml de lait
35 ml de cacao
20 ml de beurre
1/2 once de chocolat non sucré
75 ml de farine tout-usage
2.5 ml de vanile
0.5 ml de sel
1 blanc d'oeuf
40 ml de brisures de chocolat sucrés
5 ml de poudre de café instant

Préchaffer le four à 350F.

Mélanger 155 ml de sucre, le lait, la poudre de café et le cacao dans un chaudron. Bien mélanger. Apporter à ébullition à température médium en brassant continuellement. Lorsque ça bout, continuer de cuire pour 30 sec. pour bien faire dissoudre le sucre. Retirer du feu et mettre le beurre et le chocolat non sucré. Faire fondre. Laisser tièdir pendant 10 min.

Pendant ce temps, mettre du Pam dans 4 ramekins. Y mettre 5 ml de sucre et étendre dans chaque ramekin.

Ajouter la farine, la vanille, le sel et le blanc d'oeuf au mélange de chocolat. Mélanger avec une cuillère de bois. Mettre 2 c. à table de mélange dans le fond de chaque ramekin. Ensuite mettre 10 à 15 ml de brisures de chocolat dans chaque ramekin. Couvrir également du reste du mélange de chocolat. Cuire au four de 15 à 18 min. Si vous voulez votre mélange vraiment mou, le cuire 15 min. et un peu moins, le cuire 18 min. Pour ceux qui n'ont pas de ramekins, vous pouvez utiliser des moules à muffins.

Source: à venir

Sucre à la crème au Caramilk

2006-12-27T14:45:00.000-08:00

Mélanger ensemble:
2 tasse de cassonade
1 boite d'Eagle Brand
1/2 tasse de beurre fondu

Cuisson:
Cuire au micro -onde pendant 2 minutes à la plus haute puissance, par la suite sortir et brasser pour que le tout soit bien mélanger, le remettre au micro-onde environ 4 minutes.
Il est préférable de vérifier la cuisson et de mélanger de nouveau, àprès 1 ou 2 minutes, parce que le temps de cuisson peut varier selon le degré d'intensité du micro-onde

Après cuisson ajouter 1 1/2 tasse de sucre a glacer et brasser avec le malaxeur pendant 2 minutes

Dans un contenant environ 8x8 beurrer

Étendre la moitié du sucre à la crème et déposer 2 barres de chocolat caramilk tailler chaque petit carré en 4 et ensuite recouvrir avec l'autre moitié du sucre à la crème
Mettre au réfrigérateur jusqu'a refroidissement et tailler en morceaux

Jojo38 Recettes du Québec

PS: Four micro-ondes 600 watts : 12 minutes
900 watts 6 minutes
1100 watts : 5 minutes

Barres au fromage à la crème et chocolat

2006-12-17T07:58:00.000-08:00

Barres au fromage à la crème et chocolat

1 1/4 tasse de farine
1 tasse de sucre en poudre
1/2 tasse de cacao
1/4 c. à thé de poudre à pâte
1 tasse de beurre
250 grammes de fromage à la crème ramolli
300 ml de lait condensé sucré
2 oeufs

Mélanger la farine, le sucre, le cacao et la poudre à pâte dans un bol.
Avec deux couteaux y couper le beurre jusqu'à ce que la texture soit granuleuse.
Étendre dans un plat de 11x7 pouce.

Cuire dans un four préchauffé à 350F pendant 15 min.

Pendant ce temps battre le fromage en crème jusqu'à texture légère. Y ajouter le lait condensé sucré et les oeufs. Bien battre.

Verser sur la croûte. Cuire au four pendant 20 min.

Bien refroidir et couper en carrés.

Source: "Fry's Chocolate Cookbook, p. 31"

Peppermint Patty Bars - Carrés à la crème de menthe et chocolat

2006-12-13T14:02:00.000-08:00

Peppermint Patty Bars

1/2 cup butter
1/2 cup cocoa
1/2 cup icing sugar
1 egg beaten
1 tsp vanilla
2 cups vanilla wafer crumbs
Peppermint Filling
Fudgey Frosting

Melt butter in medium saucepan; remove from heat. Stir in cocoa. Blend in icing sugar, egg, vanilla and wafer crumbs. Press onto bottom of ungreased 13x9 baking pan. Spread Peppermint Filling over crumb base. Chill 1 hour. Top with Fudgey Frosting. Chill an additional hour. Cut into bars. Store in refrigerator.

Peppermint Filling: Combine 1/2 cup melted butter, and 1/3 cup green crème de menthe liqueur in small mixer bowl. Beat in 3 cups icing sugar and continue beating until smooth.

Fudgey Frosting: Combine 3 Tbsp melted butter, 1/4 cup cocoa and 1/2 tsp vanilla. Alternately blend in 2 cups icing sugar and 1/4 cup milk until frosting is smooth and spreadable.

Carrés à la crème de menthe

1/2 tasse de beurre
1/2 tasse de cacao
1/2 tasse de sucre en poudre
1 oeuf
1 c. à thé de vanille
2 tasses de biscuits à saveur de vanile Nilla (émiettés)

Fondre le beurre. Ajouter le cacao et mélanger. Battre dans ce mélange le sucre en poudre, l'oeuf, la vanille et les biscuits Nilla. Étendre dans un plat de 13x9 po.

Ajouter le mélange suivant sur le dessus:

1/2 tassse de beurre fondu
1/3 tasse de crème de menthe
3 tasses de sucre en poudre

Bien mélanger les ingrédients et étendre sur la 1ière préparation.

Mettre au réfrigérateur pour 1 heure. Ensuite étendre le mélange suivant sur la préparation:

3 c. à table de beurre fondu
1/4 de tasse de cacao
1/2 c. à thé de vanille
2 tasses de sucre en poudre
1/4 tasse de lait.

Bien mélanger les ingrédients. Étendre sur la préparation froide.

Remettre au réfrigérateur pendant la nuit et couper en barres le lendemain.

Je mets au congélateur dans un plat tupperware et sort les carrés lorsque la visite arrive.

Source: Fry's Chocolate Cookbook

Biscuits au sucre de Noël

2006-12-07T07:41:00.000-08:00

Voici la recettes des fameux biscuits.

3/4 tasse de beurre ramolli
3/4 tasse de sucre
1 gros oeuf
1 c. à thé de vanille
2 tasses de farine tout usage
1 c. à thé de bicarbonate de soude
1 c. à thé de crème de tartre
1/4 c. à thé de cardamome (facultatif, mais bon)
1/4 c. à thé de sel

Battre en crème le beurre et le sucre dans un grand bol. Ajouter l'oeuf et la vanille. Battre.

Combiner les autres ingrédients dans un autre bol. Incorporer ce mélange au premier. Abaisser la pâte à 1/8 de pouce d'épaisseur sur une surface légèrement farinée. La couper en ronds ou d'autres formes. Cuire au four à 350F sur une plaque à pâtisserie graissée pendant environ 10 minutes. Laisser refroidir. Décorer les biscuits au goût.

Source: Jean Paré célèbre Noël

Cadeau en pot - biscuits à l'avoine, canneberges et pépittes de chocolat blanc

2006-12-06T11:09:00.000-08:00

Mettre dans un pot de 1 litre les ingrédients dans l'ordre suivant:

3/4 tasse de farine mélangée avec
1/8 c. à thé de soda à pâte
1/2 c. à thé de poudre à pâte

1 tasses de flocons d'avoine

1/4 tasse de sucre

1/2 tasse de cassonade

3/4 tasse de canneberges séchées

1/2 tasse de grains de chocolats blancs

Fermer le pot. On peut le décorer au goût. Ajouter une petite carte avec la recette suivante:

Préchauffer le four à 375F. Battre 1 oeufs, 1/4 tasse de beurre, 1/8 tasse de crisco et 1/2 c. à thé de vanille pendant 1 minute. Ajouter les ingrédients secs et bien mélanger. Ajouter 1/2 tasse de noix de grenoble (facultatif).

Déposer la pâte par cuillèrée sur la plaque et cuire environ 10 min. Laisser refroidir avant de servir.

Source: From Jersey Fresh Cooks cookbook