Monday, October 29, 2007

Chili américain - All American Chili

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

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

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

Monday, October 22, 2007

Soupe Won Ton - Won Ton Soup

Soupe Won Ton

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

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

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

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

Thursday, October 18, 2007

Ranger Cookies - Biscuits Ranger

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.

Monday, October 15, 2007

Carrés divins au caramel - Divine Toffee Crisp Squares

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
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