12 February 2015 Loaded Potato Skins

Loaded Potato Skins

February 12, 2015 By

Potato SkinsWhen I came to the USA in 1985, I can’t say I’d ever heard of potato skins. When this Canadian girl got introduced to the treats at our local TGI Fridays, I was hooked.

I hadn’t had potato skins in years but when I was sent some samples of Maple Leaf Farms duck bacon right before the Super Bowl, I decided to resurrect the indulgent bites to have during the game.

You’ll see that I fried the skins but that’s because I was frying other items. It’ll give you skins that are crunchy and perfect, but if deep-frying scares you, skip that step and simply bake them an additional 3 minutes.

Cooked Duck Bacon

Cooked Duck Bacon

Ingredients:

  • 2 Russet potatoes
  • Vegetable or peanut oil for frying, optional
  • 6 ounces duck bacon, cooked and crumbled (could use other bacon type)
  • 4 ounces sharp Cheddar
  • 2 scallions, cut
  • Sour cream (optional)

Microwave Potatoes Directions:

  1. Scrub the potatoes and poke several times with a small knife.
  2. Wrap the potatoes in paper towel and microwave for 5-8 minutes, or until the potato is soft. Remove from the microwave, allow to cool for 2 minutes, cut in half, lengthwise then scoop out some of the flesh with a spoon, leaving the skin and a layer of flesh intact.
Maple Leaf Duck Bacon

Maple Leaf Duck Bacon

Potato Skins Assembly Directions:

  1. Preheat oven to 400 degrees.
  2. In a deep-fryer, bring the oil to 350 degrees. Carefully add the four half potatoes to the hotel oil and cook for about 5 minutes, or until golden brown. Drain on paper towels.
  3. Place the four half potatoes on a baking sheets, flesh side up.
  4. Divide the cheese between the potatoes then top with the bacon. Place in the oven and cook for 5 minutes or until the cheese is mostly melted. Turn the broiler on and broil on high for 2 minutes. Remove from the oven and carefully place the potato skins on a platter, sprinkle with scallions and serve with sour cream, if using.

Makes 4 potato skins.

Filed Under: American, Cheese, Potatoes, Starters Tagged With: , , ,
9 February 2015 Seared Duck Magrets (Duck Breasts)

Seared Duck Magrets (Duck Breasts)

February 9, 2015 By

Seared DuckA few weeks back, I was sent some samples of Maple Leaf Farms duck that I literally prepared multiple ways. As simple as it is, I just find seared duck magrets/breasts to be one of my very favorite dishes, to make and eat.

I served this duck over a simply-prepared Porcini Mushroom Risotto but it would have also been great served with Duck Fat and Bacon Fingerling Potatoes using the duck fat rendered from cooking the magrets.

Duck Searing

Duck Searing

Ingredients:

  • 2 7 – 8-ounce magrets de canard (duck breasts)
  • ½ tsp. salt
  • 2 Tbsp. butter
  • 2 Garlic cloves cut in matchstick pieces
  • 4-5 springs of fresh thyme
  • Sauce au Cassis
Duck Basting

Duck Basting

Directions:

  1. With the duck magrets cold from the refrigerator, use a sharp knife to score the layer of fat on the top of the duck diagonally to create a crisscross pattern – cut halfway through the fat but not into the meat.
  2. Preheat oven to 400 degrees.
  3. Massage the salt all over the duck breasts. In a cold heavy-duty, oven-proof skillet, place the duck breasts, fat side-down, over medium-low heat. Allow the duck fat to render slowly for about 5 minutes, draining the fat from the pan into a heat-proof container for later use.
  4. Add the butter, garlic and thyme to the pan and turn the heat up to medium and continue cooking for another 5 minutes, basting the duck with the butter/garlic/thyme mixture, until the skin has browned and is crispy. Flip the duck to flesh-side down and place the skillet in the oven for about 5 minutes, until medium-rare (about 130 degrees on a thermometer).
  5. Place the duck on a platter, cover loosely with foil and let rest for 5-10 minutes.
  6. Turn the duck skin side down on a cutting board and slice thinly.
  7. Serve with the Sauce de Cassis.

Makes 2 generous servings.

Filed Under: American, Duck, Entrees, French Tagged With: , , ,
8 February 2015 Sauce au Cassis

Sauce au Cassis

February 8, 2015 By

SauceThis reduction is what I typically serve over duck but it could be great over other poultry, over lamb or even beef.

Sauce:

  • ½ cup beef broth
  • ½ cup red wine
  • ¼ cup crème de cassis
  • 1 Tbsp. cassis jam (or mixed berries)
  • 2 Tbsp. butter
  • 2 generous pinches of salt

Directions:

  1. In a small saucepan over high heat, add all the ingredients except the butter, bring to a boil and reduce the liquids by half, about 5 minutes. Can be made up to this point until ready to serve, just reheat over medium heat and go to step 2.
  2. Lower heat to medium-low and add the butter and the salt. Don’t allow the mixture to boil again. Swirl the pan to ensure the butter is getting gently incorporating into the sauce.

Makes about 1 cup.

Filed Under: American, French, Sauce Tagged With: ,
1 February 2015 Fluffy Quinoa 101

Fluffy Quinoa 101

February 1, 2015 By

Fluffy QuinoaMy bestie, Gloriann, has been a fan of Quinoa for a long time and kept telling me what a fab kitchen staple is it. Once I tried it, I was hooked. It’s great as a simply side dish served like one would serve rice but is versatile enough for a salad or other mainstays like stuffing for a squash or eggplant.

Quinoa provides all nine essential amino acids and is a gluten-free protein source, so good for you!

Success in making Quinoa is to be sure you rinse it very well for about 3 minutes under cool running water to remove the saponin, a bitter-tasting coating that some people might be sensitive to.

I typically cook my Quinoa in a cup of chicken broth and a cup of water but if you prefer a completely vegetarian version, just use two cups of water.

Makes about two cups of cooked Quinoa.

Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 2 cups of chicken (or vegetable) broth or water (or one cup of each)
  • ½ tsp. each garlic powder, salt and pepper
Cooked Quinoa

Cooked Quinoa

Instructions

  1. In a small saucepan over high heat, combine the broth/water, garlic powder, salt and pepper and bring to a boil.
  2. Lower the heat to medium-low and add the rinsed quinoa, cover and simmer for 20 minutes, or until water has evaporated.
  3. Leaving the cover on the pan, let the Quinoa stand for five minutes.
  4. Uncover, fluff the Quinoa with a fork and either use right away or cool completely and store in an airtight container for up to a week.

 

Filed Under: American, Sides, Vegetarian Tagged With: , , ,
30 January 2015 Talenti Sea Salt Caramel Gelato Sandwich

Talenti Sea Salt Caramel Gelato Sandwich

January 30, 2015 By

Ice Cream SandwichI know this isn’t much of a “recipe” since the gelato is store-bought, BUT, this is by far the BEST commercial gelato I’ve had, so I thought I’d share the wealth (no, I’m not being compensated by Talenti, it’s just a great product).

Ingredients:

Filling Ice Cream Sandwich

 

Directions:

  1. 15 minutes before assembling, take the gelato out of the freezer and place on a counter to soften slightly.
  2. Using a small ice cream scoop, place two gelato balls on the flat side of a cookie. Top with a second cookie, so the flat side is on the gelato side. Smoosh, technical baking term, the cookies slightly so the gelato spreads across the cookie for a guaranteed bite of cookie/gelato throughout the whole sandwich.
  3. Repeat with the other 3 sandwiches. Place the sandwiches in the freezer in an air-tight container until ready to serve.

Makes 4 sandwiches.

Filed Under: American, Desserts Tagged With: , , ,
29 January 2015 Easy Valentine’s Day Menu and Wine Pairings

Easy Valentine’s Day Menu and Wine Pairings

January 29, 2015 By

happy valentines day 2014From experience, we all know Valentine’s Day at a restaurant can be hectic and restricted to fixed menus. For those of you who prefer to stay home and cook up a romantic meal, here is some inspirational recipes with affordable wine recommendations. 

BONUS – breakfast:  Waffles with Raspberries and Nutella

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Cheers,

Veronique

Filed Under: American, Beef, Breakfast, Desserts, Entrees, French, Seafood, Starters Tagged With: ,
22 January 2015 Sugar and Spice Candied Nuts

Sugar and Spice Candied Nuts

January 22, 2015 By
Empty Jar
Empty Jar – Forgot a Photo!

This candied nuts recipe post was updated 1/4/21.

On New Year’s Eve, we met some friends for a celebratory meal and to my joy, my friend Diane had brought me a jar of homemade candied pecans. I’m not much of a cinnamon fan, so I don’t typically like these types of spiced and candied nuts, but Diane’s version is simply perfect.

These candied nuts are perfect to give to friends around the holidays and would make a great hostess gift. I like to use a combination of pecans and walnuts.

Ingredients:

  • 1/3 cup dark brown sugar
  • 2/3 cup white granulated sugar
  • 1 tsp. kosher salt
  • Generous pinch of cayenne pepper
  • 1 tsp. ground cinnamon (I skip this and it’s still awesome)
  • 1 egg white, room temperature
  • 1 Tbsp. water
  • 1 pound walnuts or pecan halves or whole peeled hazelnuts (or a combination)
  • Egg Whites
  • Coated Nuts
  • Sugar Spice Mix

Directions: 

  1. Preheat oven to 300 degrees.
  2. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside.
  3. Beat egg white and water until frothy but not stiff.
  4. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated.
  5. Spread sugared nuts in a single layer on a cookie sheet lined with parchment paper. Bake for 30 minutes, stirring occasionally.
  6. Remove from oven, and separate nuts as they cool.
  7. When completely cool, place the nuts into a bowl, breaking up any that stick together.

Adapted from Elizabeth Karmel of Hill Country

Cheers,

Veronique

Filed Under: American, Desserts Tagged With: , ,
16 January 2015 Braised Beef Short Ribs

Braised Beef Short Ribs

January 16, 2015 By

Short Ribs

Short Ribs After 4-Hour Braise

It’s winter and on cold days like these, I crave slow braises and roasts. Today, I saw nice looking short ribs at the store so opted for this flavorful, slow and low braised dish for supper.

Serve these beauties with mashed potatoes and a couple vegetables and please your guests like there’s no tomorrow.

Ingredients:

  • ¼ cup vegetable oil
  • 1 tsp. each salt and pepper
  • 6 large short ribs, trimmed of excess fat
  • 6 Tbsp. flour, for dredging
  • 10 large cipollini onions, peeled and trimmed
  • 1 pound Cremini mushrooms, sliced
  • 2 Tbsp. tomato paste
  • 2 bay leaves
  • 1 Tbsp. fresh thyme
  • 4 cups Cabernet Sauvignon
  • 48 ounces beef broth
  • Zest of one lime (optional)

Onions and Mushrooms

Onions and Mushrooms

Directions:

  1. Preheat oven to 325 degrees.
  2. Warm the oil in an extra-large Dutch oven over high heat.
  3. Rub the salt and pepper all over the short ribs then dust with flour.
  4. Sear the ribs in the hot oil until browned, about 3 minutes on each side. You’ll likely need to sear the beef in two batches unless you have a giant Dutch oven. Transfer the ribs to a plate.
  5. Lower the heat to medium-high and add the onions, cook for 5 minutes until slightly-charred, stirring occasionally. Add the mushrooms and continue cooking for another 5 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the pot. Add the beef, bay leaves and thyme. Cover tightly and place in the oven to braise for 4-6 hours.
  6. At this point, you can serve the short ribs or the pot can be cooled completely and refrigerate overnight. To reheat, an hour prior to serving, preheat oven to 350 degrees. Scrape off the fat that’s formed on the surface of the short ribs and discard. Warm the ribs in the oven for about an hour, basting the meat with the sauce every 15 minutes.
  7. Finely grate some lime zest, on the final dish before serving, if using.

Makes 10 servings.

Cheers,

Veronique

Filed Under: American, Beef, Entrees, Mushrooms, Slow Cooker Tagged With: , ,

Top 5 Vegetarian Recipes of 2014

January 5, 2015 By

Eggplants with Yogurt DipWhile I’m not known for my vegetarian dishes, I sorted through my blog to determine which vegetarian recipes were the most accessed in 2014.

Here are the top five vegetarian recipes of 2014:

I hope you’re able to work these into your #MeatlessMonday schedule in 2015!

Cheers,

Veronique

Filed Under: American, Vegetables, Vegetarian Tagged With: , , ,
4 January 2015 Chicken in Tarragon and Riesling Sauce

Chicken in Tarragon and Riesling Sauce

January 4, 2015 By

Chicken in Tarragon and Riesling SauceLast night, I made this dish using a combination of chicken and rabbit and received rave reviews on my pictures on social media…except for a couple people upset at the use of rabbit in the dish. I get it, it’s easy to associate rabbit with Bugs Bunny and get sensitive about it.

Me, I don’t see much of a difference between a cute rabbit and a cute chicken, so I used both in the recipe. It’s easy to use one or the other or both, it’s up to you and also how easy it is to source rabbit where you are.

Veggies and Bacon

Veggies and Bacon

This is such a delicious, easy-to-make recipe that you can make in the morning and reheat when your guests arrive. It’s also great for leftovers.

Ingredients:

  • 6 bacon strips, diced
  • 1 medium Spanish onion, sliced
  • 1 8-ounce package fresh sliced Cremini mushrooms
  • 8 boneless, skinless chicken thighs
  • 1/3 cup Dijon mustard
  • 1 Tbsp. vegetable oil
  • 2 tsp. tarragon
  • 2 bay leaves
  • ½ tsp. each salt and pepper
  • 1-750 ml bottle dry Riesling (or other dry white wine)
  • 1 tsp. flour
  • 1 tsp. softened butter
  • ½ cup heavy cream

Chicken Simmering

Chicken Simmering

Directions:

  1. In a large Dutch oven, cook bacon over medium heat until browned and crispy, about 5 minutes. Add the onions, coat in the bacon fat and cook until tender, another 4 minutes. Add the mushrooms and cook for 3 minutes. Transfer the cooked vegetables and bacon to a plate keeping some of the bacon fat in the pot.
  2. Place chicken in a bowl and coat with mustard. Add the oil to the Dutch oven and raise the heat to high. Brown chicken on all sides for about 5 minutes. Add tarragon, bay leaves, salt and pepper and cook for an additional minute. Add the wine and scrape any browns bits from the bottom of the pot, this is where all the awesome flavors come from.
  3. Return the vegetable and bacon to the pot and stir gently to combine. Reduce the heat to low, cover and cook for 45 minutes, stirring gently, occasionally.
  4. Raise the heat to high and bring to a simmer. In a small dish, combine the flour and butter to create a paste and add to the bubbling cooking liquid. Stir gently to ensure the butter paste is fully incorporated and sauce is slightly thickened. Lower the heat to low and cook for 5 minutes. Add the cream to the sauce and simmer for 2 minutes.
  5. At this point, the dish can be served over fluffy white rice or cooled and kept in the fridge for up to a day. To reheat, place the chicken and sauce in a Dutch oven, add ½ cup chicken stock and reheat for 30 minutes in the oven at 300 degrees.

4 Servings.

Filed Under: American, Chicken, Entrees, French, Mushrooms, Vegetables Tagged With: , , , , ,
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