Chicken Pot Pie - Pâtés au poulet

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

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

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

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

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"