10 December 2024 Brown Sugar Crackle Top Cookies

Brown Sugar Crackle Top Cookies

December 10, 2024 By Leave a Comment

I was recently invited to a holiday cookie exchange party where I had to bring dozens of cookies to swap with other ladies. While I have many delicious cookie recipes on the blog, I wanted to challenge myself with trying a new recipe that would yield several dozen cookies.

I came across a recipe that yields four dozen cookies by blogger, Bake or Break, for Brown Sugar Crinkle Cookies. I have a great recipe for Chocolate Crackle-Top Cookies, that I love, but brown sugar cookies!!?? I was in!

This is a link to the recipe: https://bakeorbreak.com/2012/04/brown-sugar-crinkles/

While I followed the instructions, I did use a 1 ½-inch ice cream scoop vs the 1-inch version proposed in the recipe. Because of this, the recipe yielded 40 cookies, vs 48.

Toasting the chopped pecans made a huge difference in how nutty the cookies tasted, don’t skip that step!

Don’t overbeat the batter, mix until the dough comes together then manually fold in the pecan pieces with a wooden spoon or spatula. Again, mix until the pecans are just incorporated.

Letting the dough chill in the fridge prior to scooping into balls is critical here so that the cookies hold their shape and don’t go flat and spread too much. I gave mine 45 minutes in the fridge.

When possible, I like to bake one cookie sheet at a time, which I did here also as I had a leisurely day to do the baking. I just think cookies bake more evenly that way. I totally get that it’s not always feasible though.

As the cookies were a little bigger than what was prescribed in the recipe, I baked them for 13 minutes and they were perfect.

Can’t imagine one person who wouldn’t love getting a box of these precious and delicious cookies for the holidays.

Happy baking! Veronique

Filed Under: American, Desserts Tagged With: , , , , ,
9 October 2024 Easy Pellet Smoker Pulled Pork

Easy Pellet Smoker Pulled Pork

October 9, 2024 By

I’m no professional when it comes to smoking, but I’ve developed certain skills at using my Recteq RT-590. One of the easiest things one can make on a pellet smoker is pulled pork using a pork shoulder, also known as pork butt or Boston butt.

With just a few ingredients and in just a few steps, you’ll have a solid product that can be used in many ways. We’re fond of tacos (see below)!

Ingredients

  • 6-8 lb. pork butt with the bone in
  • Yellow mustard
  • Homemade or store-bought BBQ rub, we like Pork Mafia and Revolution Barbecue both found on Amazon
  • Spray bottle filled with equal amounts of cola and apple juice
  • Squeeze bottle margarine, I use Parkay brand
  • Salt and pepper
  • Homemade bbq sauce, or store-bought BBQ sauce, we like Bone Suckin’ Sauce widely available

Directions:

  1. The night before your cook, pat dry the pork butt with paper towels, coat in yellow mustard and generously sprinkle rub over the mustard. Wrap the pork butt in shrink wrap and place in the refrigerator overnight.
  2. The morning of your cook, add pellets to your smoker and preheat to 250 degrees for about 10 minutes, or until blue smoke turns white-ish.
  3. Take the pork out of the fridge, sprinkle with a second layer of rub then allow to warm up a bit while you fill a metal or aluminum pan with water, coming up halfway up the pan. Place the water-filled pan on one side of the smoker, that’ll help keep the pork moist as it cooks, and place the pork butt on the other side, fat cap down. Insert the smoker’s probe, or a meat thermometer, inside the pork ensuring it doesn’t touch the bone, which will cause bad temp readings.
  4. Generously spray the pork with the cola/juice mixture every hour until the internal temp of the meat reaches 155 degrees.
  5. Place three large sheets of foil on a work surface and position the pork on the foil. Spray generously with the coke/apple juice and squeeze margarine all over the surface, you’ll need about ½ cup depending on the size of your pork butt. Wrap the pork tightly with the foil and place the probe/thermometer back in the meat. Put the pork back on the smoker and cook until the internal temp reaches 200 degrees.
  6. Take the pork out of the smoker, uncover the top and put the pork back on the smoker to finish creating the crunchy bark, about 30 minutes.
  7. Take the pork out and let it rest 15-20 minutes, remove the bone then shred and pull using two forks, or your gloved hands. Generously salt and pepper the meat then add a thin layer or BBQ sauce, about ½ – ¾ cup to lightly coat but not overwhelm the amazing pork flavor. Alternatively, you can omit the bbq sauce.

Yields 6-8 pulled pork sandwiches.

Note that the cooled pork freezes very well in freezer bags for up to a couple of months.

Filed Under: American, Entrees, Pork Tagged With: , , , , , ,
28 October 2023 Smoked Swordfish with Avocado Salsa

Smoked Swordfish with Avocado Salsa

October 28, 2023 By

Growing up in South Florida, we ate a lot of swordfish. Then, there was over-fishing that nearly brought swordfish to extinction. Having overcome that situation, swordfish is back and I couldn’t be happy – I love it!

I’ve been thinking of things to make on my Rectec smoker and since swordfish has a meat-like texture, I thought it’d be a good candidate. The ‘recipe’ is very simple but the results are amazing.
If you don’t have a smoker, simply add some wood chips to your grill and grill with smoke.

I served the fish with a side of guacamole that I left very chunky, some lime and cilantro and it was a great pairing.

Ingredients:
• Two 6-ounce pieces of swordfish
• 1 Tbsp. Kosher salt, divided
• 2 Tbsp. olive oil
• 1 tsp. black pepper
• 1 Tbsp. Tony Chachere’s no salt seasoning (or your favorite Creole seasoning)
• Cilantro Lime Rice (optional)
• Zesty Guacamole or an avocado salsa
• Juice of half lime
• 1 tsp. cilantro (optional)

Directions:

  1. Place the swordfish on a plate and sprinkle with the Kosher salt. Place in the fridge for an hour.
  2. Take the fish out of the fridge and rinse the salt under running water. Pat the fish dry with paper towel.
  3. Coat the fish with oil and sprinkle with pepper and Tony’s.
  4. Bring the smoker up to 200 degrees, place the fish in it and smoke for 60 minutes.
  5. Bring a grill to medium/high heat and grill the fish on each side until internal temperature of the fish reaches 130 degrees.
  6. Serve with the rice, if using, the guacamole, a squeeze of lime and the cilantro, if using.

Makes two servings.

Filed Under: American, Entrees, Fish Tagged With: , , ,

Blueberry Croissant French Toast Casserole

July 22, 2023 By

I love a recipe you can prep in advance that doesn’t require a lot of work once my guests arrive. Just love spending time with my guests vs having them speak at my back while I’m making food.

One such recipe is this Blueberry French Toast Casserole that’s prepared the evening prior to your brunch and pop in the oven to bake while you’re entertaining.

It’s blueberry season now so I’m using that berry, but this dish is also great with sliced strawberries or blackberries. I use Quebec maple syrup but use any good quality syrup. I like making this with buttery croissants, but brioche of challah bread would be great also.

Ingredients:

  • 12 cups croissants torn into bit size pieces (about 10 medium sized croissants)
  • 10 large eggs
  • 1 cup, plus more for serving
  • 1 cup milk (not low-fat)
  • 1 Tbsp. pure vanilla extract
  • 1 tsp. ground cinnamon, optional
  • 2/3 cup light brown sugar
  • 1 1/2 cups blueberries
  • 1/2 tsp. lemon zest, optional
  • 1/2 cup maple syrup, plus more for serving
  • 2 Tbsp. confectionary sugar, optional
Croissant Pieces
Custard Over Croissants
Add Blueberries and Maple

Directions:

  1. Butter or coat with cooking spray a 9″x13″ baking dish. Add the croissants pieces to the casserole. It might seem like a lot of croissants, but after they soak into the custard overnight, the mixture will shrink some.
  2. In a large bowl, combine eggs, 1 cup of cream, milk, vanilla extract, cinnamon (if using), and brown sugar. Whisk the mixture until fully blended, about 1 minute. Pour the mixture over the croissant pieces and push down on the croissant with a spatula to ensure all the pieces are soaking into the custard.
  3. Add the blueberries, lemon zest (if using) and drizzle with the maple syrup.
  4. Cover the baking dish with plastic wrap, or foil, and place in the refrigerator overnight or for at least 5 hours.
  5. When ready to bake, turn oven on to 350 degrees F, allow to preheat then place the casserole in the oven and bake for 40 minutes, or until the casserole top is golden brown (see pics for reference).
  6. Remove from the oven and allow to cool for 5-10 minutes before serving. Dust with confectionary sugar, if using.
  7. Serve with additional maple syrup and a drizzle of cream.

Makes 10 servings.

Cheers,

Veronique

Filed Under: American, Breakfast, Eggs, Fish, French Tagged With: , , , ,
29 December 2022 Top Food and Wine Chickie Posts in 2022

Top Food and Wine Chickie Posts in 2022

December 29, 2022 By

Always fun running analytics on my blog to see what posts have the most likes, comments and clicks so I thought I’d recap the posts with top engagement of 2022.

Crumb Top Blueberry Pie
  1. Crumb Top Blueberry Pie
  2. Purple Rain Cocktail
  3. Easy Pears Foster
  4. Easy Veal Saltimbocca
  5. Chocolate Walnut Crumb Bar
  6. Chocolate Marshmallow Frosting
  7. Cabot Creamery Seriously Sharp Mac N Cheese
  8. Chicken Risotto Soup
  9. Tourtiere du Lac St Jean
  10. Pancetta and Sundried Tomato Creamy Spaghetti
Pancetta and Sundried Tomato Creamy Spaghetti

Hope you try some of these top recipes!

Cheers,

Veronique

Filed Under: American, Canadian, Cuisine Type, Italian Tagged With: , ,
14 December 2022 Horseradish Cream

Horseradish Cream

December 14, 2022 By

Horseradish cream is fantastic and you need it in your life. That’s all this post should really say. It’s a condiment that’s put together in a couple minutes and goes amazingly well with some many things, including my Reverse Seared Prime Rib.

Whip this up the day prior to using it as it develops its flavors over time, just cover your bowl in cling wrap and refrigerate.

Regarding the horseradish I use, I like the Silver Spring Horseradish brand as it’s fresh and hot. Make sure whatever brand you get, it’s the horseradish that’s refrigerated often referred to as “fresh”, “prepared” or “coarse”. I don’t recommend the kind found on grocery shelves store at room temperature for this preparation.

Ingredients:

  • 5 Tbsp. fresh prepared horseradish, drained
  • 1 cup sour cream
  • 6 Tbsp. mayonnaise (I use Duke’s)
  • 2 tsp. Worcestershire sauce
  • 2 tsp. freshly squeezed lemon juice (could use lime juice also)
  • ½ tsp. each salt and freshly-ground pepper

Directions:

  1. Combine and whisk all the ingredients together
  2. Refrigerate until ready to serve, up to a day ahead of serving

Yields 1 ½ cups cream.

Cheers, Veronique

Filed Under: American, Sauce, Sides, Vegetarian Tagged With: , , , ,
20 October 2022 Carrot, Apple and Ginger Soup

Carrot, Apple and Ginger Soup

October 20, 2022 By

At our home, we make soup nearly every weekend when the weather’s cooler. While we have some favorites that we often default to, we also like to try new flavors to change things up.

Carrot, Apple and Ginger Soup

This week, I did a velvety, stellar carrot, apple and ginger soup that was absolute fall in a bowl.

This recipe is super simple to prepare with just a few ingredients. After simmering all the ingredients in vegetable broth, I puréed the mixture in my Vitamix until perfectly smooth.

The results were outstanding.

Soup Ingredients

Ingredients:

  • 3 Tbsp. olive oil
  • 1 medium onion, sliced
  • 4 cups peeled and sliced carrots
  • 2 Tbsp. chopped fresh ginger
  • 1 large garlic clove, chopped
  • 1 medium apple, peeled and diced (I used a Granny Smith)
  • 4 cups vegetable broth
  • Pinch of nutmeg
  • ½ tsp. each salt and pepper
  • ¼ cup heavy cream, optional 
Soup Simmering
Soup in Blender

Directions:

  1. In a large saucepan over medium heat, add the oil and warm for 1 minute.
  2. Add the onion and the carrot and sauté for 5 minutes, stirring frequently.
  3. Add the ginger, the garlic and the apple and sauté an additional minute.
  4. Add the broth and spices and simmer for 30 minutes.
  5. Pour the cooled mixture in a blender (could also use a food processor) and purée until very smooth. This may need to be done in two batches depending on the size of your blender.
  6. Pour the soup back in the saucepan over medium heat and bring back to a simmer. Turn off the heat and add the cream, if using.

Serves 6.

Cheers,

Veronique

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , , , , ,
29 December 2021 Lemon Mustard Cream Sauce

Lemon Mustard Cream Sauce

December 29, 2021 By

This lemon and mustard cream sauce is perfect on basically everything. I originally made this easy mustard sauce to put on a pork schnitzel dish, but it’s equally great on fish and chicken. It’s creamy from the béchamel, tangy from the lemon juice and mustard, and a little licoricey from the tarragon.

Ingredients:

  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. coarse ground mustard (could also use 2 tablespoons of Dijon mustard instead of 1 tablespoon each Dijon and ground mustard)
  • Juice of half a lemon
  • 1 cup heavy cream
  • 1 cup chicken broth
  • ¼ tsp. each black pepper, salt and tarragon

Directions:

  1. In a medium saucepan over medium heat, melt the butter. Add the flour, whisking constantly, and cook for 2 minutes.
  2. Add the mustards and lemon juice, whisk well and continue to cook for 1 minute.
  3. Add the cream, chicken broth and spices, whisking until the mixture comes to a simmer. Reduce the heat to medium-low and cook for about 20 minutes, until the sauce has thickened.

Yield: 1 ½ cups.

Filed Under: American, French, Sauce Tagged With: , , ,
27 December 2021 Reverse Seared Roasted Prime Rib

Reverse Seared Roasted Prime Rib

December 27, 2021 By

This is the ultimate prime rib technique. I’ve used it the last two Christmases and it produced superior results and I highly recommend it. I very skeptical when I saw the beef would roast at 150 degrees Fahrenheit, but, it’s simply brilliant.

Reasons to love this technique:

  1. Set it and forget it for five ½ – six ½ hours!
  2. It comes out of the oven and MUST rest for 45-60 minutes allowing you to use the oven for other purposes, like making Fail Proof Yorkshire Puddings.
  3. The slow and low temperature creates a perfect cook from edge to edge. No more bullet of raw beef in the center and gray/overcooked meat on the outside.
  4. As long as you keep the cooked beef covered loosely in foil, you can determine the exact time you’ll serve dinner because all you need before slicing is 10 minutes in the hot oven. This is awesome!

Technique:

  1. This works with a bone-in (a must), well-marbled prime rib from three-12 pounds. I typically make a four to five-pound roast to feed four-six people.
  2. The day prior to your dinner party, take the beef out of the packaging and place on a rack in a roasting pan and place in the fridge uncovered.
    • The early morning of your dinner, apply a very generous coating of black pepper and kosher salt to the roast and put back in the fridge until ready to cook.
    • Two hours before cooking, take the roast out of the fridge to allow to come to room temperature.
    • Place the roast, still on the rack in the roasting pan, in a 150-175 degree Fahrenheit oven (some ovens won’t stay on at 150 degrees, so raise to 175 degrees if that happens). I cook mine at 150 degrees. Place an instant-read thermometer in the center of the roast (make sure it doesn’t touch a bone). Cook for five ½ – six ½ hours, until the thermometer reads 120 degrees for rare, 130 for medium-rare or 135 for medium. Anything more cooked than medium is a sin, don’t be sinful. For a five-pound roast, mine took just over 6 hours.
    • Once the roast reaches the desired temp, 120 degrees at my home, take out of the oven and tent it loosely with foil. Allow the roast to rest for 45-60 minutes.
    • Raise the oven temp to 500 degrees and place the roast back in the oven, without the foil, for 10 minutes to crisp up on the outside. I only crisped mine up for seven minutes, but will go the full 10 next time for a deeper brown color.
    • Serve at once!
    See the ‘crust’ that forms from sitting overnight in the fridge?
    Look at the yummy crust!

    The fabulous person whose method this is, is J. Kenji López-Alt, a stay-at-home dad who’s moonlighted as a culinary consultant of Serious Eats. Read all about the fascinating testing he did to come up with this perfect method on Serious Eats. This guy’s changed my Christmas dinners forever and I’m very grateful!

    Please let me know how your prime rib turns out when you try this method!

    Cheers,

    Veronique

    Filed Under: American, Beef, Entrees Tagged With: , , , ,
    24 December 2021 Josee’s Beef Stroganoff

    Josee’s Beef Stroganoff

    December 24, 2021 By

    In our family, my sister makes the very best beef stroganoff. Hers is the recipe my grandma used and it’s rich, comforting and perfect on a cool night.

    Beef Stroganoff was invented and named after Count Stroganoff, a member of a Russian elite family, by his personal chef.

    In the original recipe, beef bouillon granules are added to boiling water to create a broth. I’m simply using beef broth and it’s an adequate substitute.

    Serve this dish the day after making it as it gets better as it sits. You just need a side of long grain white rice for a perfect pairing.

    Ingredients:

    • 2-pound sirloin, sliced into 2” strips
    • 4 Tbsp. all-purpose flour
    • 1 small onion, diced
    • 1/2-pound mushrooms, sliced
    • 3 Tbsp. butter
    • 1/4 cup vegetable oil
    • 2 cups hot beef broth
    • 3 Tbsp. Worcestershire sauce
    • 3 Tbsp. tomato paste
    • 1 tsp. salt
    • 1/2 tsp. black pepper
    • 2 bay leaves
    • 1/ tsp. thyme
    • 1 cup sour cream
    • Cooked white rice
    Cut Beef Into Strips
    Sprinkle Beef with Flour
    Sauté Beef
    Add Broth to Beef
    Beef Stroganoff Simmering

    Directions:

    1. Coat the beef strips with the flour, set aside.
    2. In a medium Dutch oven or heavy pot, sauté the onion and mushrooms with the butter over medium heat until softened, about 5 minutes, stirring frequently.
    3. While the vegetables cook, in a large heavy skillet, heat the oil over medium-high heat. Add the beef strips and cook for about 5-7 minutes until the beef has browned, stirring a few times to prevent scorching. Add the hot broth to the beef and stir to scrape down any brown bits from the bottom of the pan. Cook for 1 minute.
    4. Add the broth and beef to the vegetables and stir to combine.
    5. Add the Worcestershire sauce and tomato paste and stir to combine.
    6. Add the spices and the sour cream and stir again to combine.
    7. Lower the heat to low, cover and simmer for 2 1/2 – 3 hours, stirring occasionally, until the beef is tender.
    8. Serve with rice

    Makes 4-6 servings depending on how hungry your family is.

    Filed Under: American, Beef, Entrees Tagged With: , , ,
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