29 June 2013 Crispy Pork Belly

Crispy Pork Belly

June 29, 2013 By
Belly in Water

Belly in Water

This pork belly recipe can be used in many ways, so feel free to experiment. I especially enjoy it in a slider, in a bowl of ramen noodle soup or on deviled eggs.

Simmering Broth

Simmering Broth

Ingredients:

  • 2-pound pork belly
  • 1/3 cup brown sugar
  • 1/3 cup dry Sherry
  • 2-inch piece of fresh ginger, peeled and sliced in in a few pieces
  • ½ tsp. each ground clove and ground cinnamon
  • ½ cup soy sauce
  • 1 Tbsp. Sriracha
  • 1 can of coca cola
  • 4 cups of water
Boiled Belly

Boiled Belly

Directions:

  1. Fill a large pot or Dutch oven to half full with water then bring to a boil over high heat. Reduce heat to medium and place the pork belly in the pot. Cook for 5 minutes then remove to a plate, drain the pot and clean it.
  2. To the same pot, add the brown sugar, Sherry, ginger, spices, soy sauce, Sriracha, cola and water. Bring the broth to a simmer. Cut the par-boiled pork belly in 2-inch pieces and add to the broth. Turn the heat to low, cover the pot and cook for 3 hours, gently stirring occasionally.
  3. Turn the oven to the broil. Line a couple baking sheets with foil.
  4. Using thongs, carefully remove the pork belly pieces letting them drain off the thongs a few seconds. Reserve the broth.
  5. Place the belly on the foil-lined baking sheets and place under the broiler for 5 minutes, or until golden brown. Remove from the oven and spoon a teaspoon of the broth on each piece.
  6. Use as desired or eat right away.
Filed Under: American, Cuisine Type, Entrees, Pork, Sides, Starters Tagged With: , ,
27 June 2013 Spinach Stuffed Portobello Mushrooms

Spinach Stuffed Portobello Mushrooms

June 27, 2013 By

Stuffed PortobelloI’m on a low carb diet and to try to mix things up a bit for lunch, I decided to forgo my usual spinach salad for spinach stuffed Portobello mushrooms.

I can grill the mushrooms on a Sunday, stuff them and store them in sealed containers to have anytime during the week. The addition of cheese creates a mock-indulgent treat that satisfies my cheesy cravings. These are also vegetarian-friendly, not that I’m one!

Ingredients:

  • ¼ cup, plus 2 Tbsp. olive oil
  • 4 Tbsp. Balsamic vinegar
  • 4 large Portobello mushrooms, stems and gills removed
  • 2 garlic cloves, finely minced
  • 2 9-ounce bags of double washed baby spinach
  • ½ tsp. each salt and red pepper flakes
  • ½ cup sharp Cheddar cheese, shredded

Directions:

  1. Heat a grill to medium-high heat (could also do this in a 400 degree oven for 20 minutes).
  2. Whisk together the ¼ cup of oil and the vinegar to create a marinade.
  3. Slather the marinade on the mushrooms caps and gills side. Place the mushrooms on the hot grill, close the lid and cook for 4-5 minutes on each side. Remove from grill and set aside. Leave the grill on.
  4. In a large sauté pan over medium-high heat, warm the remaining 2 tablespoons of oil for 2 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the spinach (it’ll seem like a lot at first) and the salt and pepper flakes and cook, stirring frequently, for about 3 minutes or until fully wilted.
  5. Divide the cooked spinach mixture between the four mushroom caps and top with cheese. Carefully return the mushrooms to the grill, close the lid and cook for another 2-3 minutes or until the cheese has melted.
  6. At this point, you can eat the mushrooms or allow them to cool and store in the refrigerator in airtight containers until ready to reheat in the microwave for 3 minutes.

Serves 4.

Filed Under: American, Mushrooms Tagged With: , , , ,
24 June 2013 5 Traditional Quebec Recipes to Celebrate Saint Jean Baptiste

5 Traditional Quebec Recipes to Celebrate Saint Jean Baptiste

June 24, 2013 By

flag_quebecToday is Quebec Independence Day (also known as Saint Jean Baptiste) and all my friends and family ‘up north’ will be celebrating with fireworks, food and adult libations. Here are 5 traditional Quebec dishes to get everyone in the mood for a very happy holiday.

Bonne Saint Jean a tous!

Veronique

Filed Under: Canadian, Culinary Travel Tales, Other Neat Things Tagged With: , , ,
23 June 2013 Chocolate Decadence Chip Cookies

Chocolate Decadence Chip Cookies

June 23, 2013 By

Chocolate CookiesI made these decadent cookies as take-home gifts for my guests at my recent Food & Wine Chickie Lobsterfest, but the excess of adult libations “made me” forget to actually give them out at the end of the evening – boo!

I sort of redeemed myself by bringing them to work where they received some pretty big kudos from my colleagues.

You might question how old my baking sheets are – and they are! They’re my Grand-Mother’s sheets and although not new and shiny, I love thinking of her as I bake.

Ingredients:

  • ½ cup unsweetened Dutch-process cocoa
  • 1 cup all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. Kosher salt
  • 8 ounces semisweet chocolate chips
  • 8 Tbsp. butter
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract

Chocolate Cookie DoughDirections:

  1. Preheat oven to 325°F. Line baking sheets with parchment paper or coat with cooking spray.
  2. Whisk together cocoa, flour, baking soda, and salt in a medium bowl. Reserve for later use.
  3. Warm half the chocolate chips in the microwave for 30 seconds and stir. If not fully melted, microwave in 15 second increments until they are.
  4. Place the melted chocolate in the bowl of an electric mixer fitted with the paddle attachment. Add the sugar, the eggs and the vanilla. Blend together on medium speed until fully combined, about 1 minute. With the mixer on low speed, add the flour mixture, one tablespoon at a time until combined. Using a wooden spoon, add the remaining chocolate chips to the dough.
  5. Form dough into 1 ½-inch balls. Place the dough balls 2” apart on the parchment-lined baking sheets and bake for 15 minutes. Allow to cool on the baking sheets for 2-3 minutes, then transfer to wire racks to completely cool (if you can wait that long).

Makes 3 dozen cookies

Source: Adapted from Martha Stewart Living, June 2005

Filed Under: American, Chocolate, Desserts Tagged With: , ,
16 June 2013 2013 Food & Wine Chickie Lobsterfest

2013 Food & Wine Chickie Lobsterfest

June 16, 2013 By

LobstersLast night, I had the pleasure of hosting my 4th annual Food & Wine Chickie Lobsterfest. I was blessed with perfect weather, sunny and 75 degrees, and the festivities took place outdoors.

Pork Belly Deviled Eggs

Pork Belly Deviled Eggs

The evening kicked off with an aperitif of 2012 Banrock Station Pink Moscato, delicate pink in the glass with refreshing, lightly floral flavors and a 2012 Banrock Station Moscato, a slightly lemony, bright and light wine. These wines were paired with cruditées and pork belly deviled eggs. I’ll share my pork belly recipe this week, so be on the lookout.

Lamb Kufta

Lamb Kufta

Next, came grilled chicken satay with Thai Peanut Sauce, a slight variation on my Chorizo and Manchego Bites using one of my favorite cheeses, Cabot Seriously Sharp Cheddar, and lamb kufta with Tzatziki sauce. These appetizers were paired with the highly-rated Domaine Sigalas Assyrtiko, a big mouthful of citrusy deliciousness.

Next came what folks came to my place for – lobster! For those of you who haven’t dared to make lobsters at home, here are fail-proof Lobster Boiling 101 techniques that will guarantee you great results. My whole family serves lobster with our Lemon Butter Sauce and I did again this time. It’s truly a great little sauce that is equally as tasty with fish or chicken. The two wines being poured with that course were both from the Finger Lakes: Red Newt Circle Riesling and Ravines Dry Riesling, one of Wine Spectator’s Top 100 wines last year.

Key Lime Pie

Key Lime Pie

At the request of my guy, I served my Zesty Key Lime Tart for dessert. It’s tangy and light and a great finish to a pretty rich meal.

Overall, it was a fun evening and one not terribly difficult to recreate at your home. If you decide to go for it and want help or tips, just message me!

Cheers,

Veronique

Filed Under: American, Other Neat Things Tagged With: , ,
12 June 2013 Jumpin’ Turkey Swiss Burgers by Chef Ariane Duarte

Jumpin’ Turkey Swiss Burgers by Chef Ariane Duarte

June 12, 2013 By

Jumpin Turkey Swiss BurgerI’m always on the lookout for a good burger recipe that uses proteins other than beef. I was sent the following recipe for a turkey burger with a kick, and since it’s by Ariane Duarte, Executive Chef of award-winning CulinAriane restaurant in Montclair, NJ and finalist on Bravo’s Top Chef, I knew I wouldn’t be disappointed. Chef Duarte has the following tip for this burger: “I created this recipe using Finlandia cheese due to the incredible robust flavor and great melting quality”.

Ingredients:

  • 2 pounds ground turkey
  • 1 or 2 jalapeño peppers, small dice (depending on how much heat you like)
  • ½ cup chopped cilantro
  • 1 Tbsp. ground cumin
  • 1 tsp. chopped garlic
  • 1 small onion, diced
  • Salt & pepper
  • 12 slices Finlandia Swiss or Light Swiss Cheese
  • 6 burger buns of your choice

Directions:

  1. In a bowl, combine all ingredients. Divide equally into 6 balls. Form into patties.
  2. Grill on high heat for four minutes on one side, then flip and cook three to four minutes on the second sider.
  3. Add two slices of Finlandia Swiss and allow to melt.
  4. Place the cheesy patties on then bun and serve with preferred condiments.

Serves 6.

Finlandia cheeses are available in the deli department of local supermarket chains and at high-quality neighborhood delis.

Filed Under: American, Cuisine Type, Entrees, Sandwiches, Turkey Tagged With: , , ,
7 June 2013 Ingredient Spotlight – Spaghetti Squash

Ingredient Spotlight – Spaghetti Squash

June 7, 2013 By
Spaghetti Squash

Spaghetti Squash

I’ve been on a low carbohydrate diet for a few weeks and one of the things I miss most is a big bowl of spaghetti Bolognese. I’ve been reluctant to try making this dish with spaghetti squash instead, but was pleasantly surprised when I finally caved and did just that over the weekend.

Remove Seeds

Remove Seeds

About Spaghetti Squash (Cucurbita Pepo):

  • Although it’s harvested in the fall, spaghetti squash can keep for up to 6 months in a cool place. That’s how we find it at the market year-around.
  • When cooked, the spaghetti squash’s flesh becomes strand-like much like spaghetti, hence its name.
  • Spaghetti squash seeds can be roasted just like pumpkin seeds.
  • Spaghetti squash is full of folic acid, vitamin A, potassium and beta carotene (especially in orange varieties).
  • It’s low in calories at about 40 calories per cup.
Pull Strings with Fork

Pull Strings with Fork

Here’s a fail-proof way of cooking spaghetti squash:

  1. Pierce through the flesh of the squash in about 10 places with a sharp, thin blade knife.
  2. Place a double layer of paper towel in the microwave and place the squash on them.
  3. Microwave for 12 minutes (for medium-sized squash), rotating every few minutes if your oven doesn’t have a rotating plate. Allow to cool for 5 minutes before attempting to handle.
  4. Cut the squash long ways.
  5. Using a spoon, remove the seeds and save them for roasting.
  6. Using a fork, pull strings of squash flesh away from the outer skin. Place the “spaghetti” in a bowl for intended use.
Spaghetti Squash with Meat Sauce

Spaghetti Squash with Meat Sauce

Since I had a major craving for meat sauce, I topped my squash spaghetti with traditional Quebec Meat Sauce I’d defrosted. YUM!!!!!!!

Have you had this fruit and if so, what’s your favorite way to enjoy it?

Veronique

Filed Under: American, Canadian, Cuisine Type, Entrees, Fruits, Sides, Vegetables, Vegetarian Tagged With: , , , ,
28 May 2013 No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake

May 28, 2013 By

Cheesecake 2When I saw this beautiful dessert from the July 2003 issue of Bon Appetit, I knew it would be perfect for me Memorial Day barbecue. I’ve made some changes to the recipe and it’s light, pretty and delicious. I had the perfect quantity of blueberries from a giant container from my local Costco.

Crust with Butter

Crust with Butter

Crust Ingredients:

  • 9 whole Graham crackers or 1 ¼ cups Graham cracker crumbs
  • ½ cup old-fashioned oats (I used 2 envelopes of instant oatmeal and it was fine)
  • 3 Tbsp. brown sugar
  • 1/8 tsp. salt
  • 5 Tbsp. butter, melted
  • 1 tsp. pure vanilla extract

Filling Ingredients:

  • 1/4 cup water
  • 2 envelopes of unflavored gelatin (about 1 tablespoon)
  • 12-ounces cream cheese, softened
  • 1 cup heavy whipping cream
  • 1 cup granulated sugar
  • 1 Tbsp. freshly-squeezed lemon juice
  • 3 cups fresh blueberries
Whipped Cream Over Cheesecake

Whipped Cream Over Cheesecake

Topping Ingredients:

  • 1 cup chilled heavy whipping cream
  • 1 Tbsp. granulated sugar
  • 2-3 cups blueberries
  • 2/3 cup blueberry or strawberry jam
Crust Baked

Crust Baked

Crust Directions:

  1. Preheat oven to 350°F.
  2. Pulse first 4 ingredients in a food processor until mixture is finely ground.
  3. Add butter and vanilla to the crumb mixture and pulse a few times until moist crumbs form.
  4. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
Blueberries with Jam

Blueberries with Jam

Filling Directions:

  1. Pour 1/4 cup water into small saucepan and sprinkle gelatin over. Let stand 10 minutes.
  2. Stir over very low heat just until gelatin dissolves. Set aside.
  3. Blend cream cheese, cream, sugar, and lemon juice in a food processor until smooth. Add blueberries and puree until smooth with some blueberry bits, about 20 seconds.
  4. With food processor running, add warm gelatin mixture through feed tube and blend well.
  5. Pour filling into crust. Cover with plastic wrap and chill overnight. (Can be made 2 days ahead).
  6. Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

Cheesecake 1Topping Directions:

  1. In the bowl of an electric mixer, beat cream and sugar until firm peaks form.
  2. Spread cream mixture thickly over top of cheesecake.
  3. Place blueberries in a medium bowl.
  4. Heat jam in microwave for 20 seconds or until just melted.
  5. Pour jam over blueberries and toss to coat. Mound coated blueberries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

Serves 10.

Filed Under: American, Cheese, Desserts, Fruits Tagged With: , , ,
27 May 2013 Ginger Dressing Marinated Whole Grilled Chicken

Ginger Dressing Marinated Whole Grilled Chicken

May 27, 2013 By
Chicken Gets Lacquered Skin

Chicken Gets Lacquered Skin

Whole chicken “butterflied” and cooked the grill is one of my favorite summertime dishes. I’ve marinated the chicken in many different concoctions but this ginger dressing is still my favorite.

Chicken Marinating

Chicken Marinating

Don’t have the time or inclination to make your own ginger dressing? No problem, just buy a high-quality dressing. The sugars from the marinade will turn the skin a dark lacquer once grill while the meat will be moist and delicious.

Ingredients:

  • 4-pound whole chicken
  • 2 Tbsp. minced fresh ginger (about a 3-inch piece)
  • 3 garlic cloves, finely minced
  • ¾ cup olive oil
  • ⅓ cup rice vinegar
  • 3 Tbsp. honey
  • ½ cup soy sauce
  • ¼ cup water

Directions:

  1. Wash the chicken under cool running water then pat dry with paper towels.
  2. Place the chicken breast-side down on a cutting board. Using heavy-duty kitchen scissors, cut along each side of the chicken’s backbone then discard the bone or save it to make chicken stock. Flip the chicken so it’s breast-side up then flatten it by cracking it open.
  3. Place all the remaining ingredients in a glass jar (I used a Mason jar), close the lid tightly and shake well until fully combined.
  4. Remove the lid and microwave the dressing for 45 seconds, just long enough for the honey to dissolve. Allow to cool then close the lid and shake again.
  5. Marinate the chicken in the cooled ginger dressing for about 2 hours, then, remove most of the dressing with your hands – don’t use paper towels as you want some dressing on the bird.
  6. Heat a gas grill to medium. Place chicken, breast-side up, on the grill, close the lid, lower the heat to medium-low and cook for 25 minutes. Using tongs, flip the chicken and cook another 25 minutes.
  7. Remove chicken from the grill once a meat thermometer reads 160 degrees when inserted in the thickest part of the leg – this might mean cooking 5-10 minutes past the original 50 minutes.
  8. Allow the chicken to rest for 15 minutes wrapped in foil. This will help the chicken reach a 170 degree internal temperature. Cut the chicken in portion-size servings.
Filed Under: American, Chicken Tagged With: , ,
21 May 2013 Family, Friends and Food in Quebec

Family, Friends and Food in Quebec

May 21, 2013 By
Beet Salad

Beet Salad

Last weekend, I flew up to Quebec to surprise my dad for his birthday. As always, the weekend was filled with an abundance of food and adult libations.

Lobster Dinner

Lobster Dinner

Friday, the weather was nice and we opted to grill pork tenderloin kebabs that my brother-in-law, Etienne, had marinated in his special concoction a good part of the afternoon. Since it was also my mom’s birthday a couple days prior to my arrival, my nieces and me made my Chocolate Éclair Squares, an easy-to-fix, tasty and light dessert (perfect for Memorial Day celebrations).

Wines for Lobster Dinner

Wines for Lobster Dinner

Saturday, my sister Josée, her daughters and me decorated her home for dad’s party and began cooking for the memorable dinner party. On the menu was a springtime salad of roasted beets, heirloom tomatoes, red onions, Mozzarella and basil. My brother-in-law boiled some lobsters and made his now-famous Lemon Butter Cream for dipping – fantastic. Dessert was a plate of vanilla bean cupcakes and my Zesty Key Lime Tart (minus the meringue and topped with whipped cream instead). The wine lineup wasn’t half bad either.

Poutine

Poutine

Sunday morning, mom fixed us a big breakfast of eggs benedict with homefries and after spending the morning at our horse ranch, I headed back to the airport to catch my flight back to New Jersey. As I’ve grown accustomed to doing when I fly out of Quebec, I had a poutine to mark the end of my wonderful weekend.

Hope your weekend adventures were as delicious as mine were.

Cheers,

Veronique

Filed Under: American, Canadian, Chocolate, Cuisine Type, Culinary Travel Tales, Desserts, Entrees, Seafood, Sides, Vegetables Tagged With: , , , ,
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