14 June 2011 Fond Farewell to My Foodie Hero

Fond Farewell to My Foodie Hero

June 14, 2011 By

Grandma in Her Tiny Kitchen Circa 1980s (Notice Counter Space!)

Saturday, the person who instilled my love of baking and cooking passed away.  My Grandma, Laetitia, succumbed to the aneurysm that had not caused her any pain or suffering for over six years.

Grandma’s passion for food brightened my childhood and taught me that creating tasty, satisfying dishes did not have to rely upon luxurious staples, but that fresh ingredients and inspiration were the key to solid cooking. Since Grandma moved to a retirement community over six years ago, I would write a weekly letter and make my Friday night ritual call to Quebec to tell her about the baking or cooking I had done the previous week or the restaurants I had gone to. She enjoyed imagining the food through my letters and phone calls and I loved that food still connected us after all those years.

One of my favorite food experiences with Grandma was the picking of wild strawberries in Eastern Quebec when I was about six years old.  The picking was labor intensive, back-breaking but yielded perhaps the best single food item I have ever tasted. Grandma would freeze some of the tiny red gems, turn a portion of the harvest into jams and fix me her signature Strawberry Sandwiches. Pure heaven. In what I will call very symbolic, Saturday night, after hearing of her passing, I had to attend a work function, and when I arrived at the remote location, next to my parked car were hundreds of ripe wild strawberries. The first I have seen in over 25 years. Wink Grandma, I know that was you – well played.

Grandma had 13 brothers and sisters and her family was not wealthy, so stretching the ingredients and being creative in the kitchen was something she learned early on. If pot roast with mashed potatoes was presented to my nephews or nieces now, I do not think it would be a well-received thing. When Grandma made an adventure out of the dish by shredding the meat, pilling up the mashed potatoes into a mountain that she topped with, of all things, a pimento-stuffed olive and called it a fort – I ate it up (literally and physically). Here are some of Grandma’s recipes that I enjoy making and that have brought me, and will continue to bring me, simple pleasure.

When I was little, after every round of intense tickling, Grandma and I called a truce where we stared at each other with a serious look on our faces and said “a la prochaine bataille” loosely translated to “to the next battle”. R.I.P. Grandma and “a la prochaine bataille”.  Know that your foodie passion lives on! Véro

Filed Under: Canadian, Other Neat Things
13 June 2011 Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

June 13, 2011 By

Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

I simply adore the sweetness of ripe yellow tomatoes and try to find multiple uses for them since I grow them in my garden every summer.  This dish is simple to prepare and very satisfying.  A great way to use up extra grilled sausages from last night’s BBQ.

Ingredients:

  • 3 cups, yellow cherry tomatoes
  • 10 fresh basil leaves
  • ½ cup extra virgin olive oil
  • ½ tsp. each red pepper flakes, salt and black pepper
  • ½ pound dry penne pasta, cooked one minute less than recommended on the box
  • 4 fresh Chorizo links, cooked on the grill then cut into bite-size slices
  • 1 cup cubed fresh buffalo mozzarella
  • Parmesan cheese, for grating

Directions:

  1. Add the tomatoes, basil, oil and spices to a food processor and pulse for 1 minute, until a smooth salsa is created.
  2. Pour the salsa mixture into a large saucepan and cook over medium heat for 3-4 minutes.  Add the cooked pasta to the sauce and gently stir to coat. Cook for 1-2 minutes.
  3. Add the Chorizo slices and the mozzarella to the pasta and stir to combine.  Cook an additional minute.
  4. Serve with a grating of Parmesan cheese.

Serves two generously with some leftovers.

Notes: Can’t find yellow cherry tomatoes? Substitute with red ones and add ½ teaspoon of sugar to the salsa when pureeing.  Fresh Chorizo not readily available where you are? Simply use another spicy sausage in its place.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Pork Tagged With: , , ,
26 May 2011 5 Simple and Tasty Memorial Day Side Dishes

5 Simple and Tasty Memorial Day Side Dishes

May 26, 2011 By

Not sure what to make for your Memorial Day get-together?  Tired of fixing the same old stand-by dishes?  Mix it up a little by serving these five simple and tasty Memorial Day side dishes:

  1. Maple Glazed Parslied Baby Carrots
  2. Queso Fresco Grilled Corn on the Cob
  3. Quick and Easy Pan Fried Smashed Potatoes
  4. Chorizo and Manchego Bites
  5. Zesty Guacamole

If you try any of these recipes, please post a comment to let me know how you and your guests liked them.  Enjoy the long weekend while keeping in mind that there’s more to Memorial Day weekend than the food and celebrations.

Happy Memorial Day!

Veronique

Filed Under: American, Beef, Cheese, Mexican, Potatoes, Vegetables Tagged With: , , , , ,
17 May 2011 Maple Glazed Parslied Baby Carrots

Maple Glazed Parslied Baby Carrots

May 17, 2011 By

This side dish pairs well with just about anything: roast chicken, grilled salmon, BBQ ribs, steaks and more.  It’s simple and delicious.  Tri-color baby carrots make this dish even prettier.

Ingredients:

  • One 16-ounce bag baby carrots
  • 3 tbsp. butter
  • 2 tbsp. Dijon mustard
  • 2 tbsp. pure maple syrup
  • ¼ cup chopped flat leaf (Italian) parsley
  • Salt and pepper

Directions:

  1. In a pot of boiling water, cook the carrots until fork tender, about 5 minutes.  Strain the carrots in a colander and shake to get as much water off the carrots as possible.
  2. In the same pot, melt the butter over medium-high heat and let brown slightly.  Add the mustard and the maple syrup and stir to combine. Allow the glaze to simmer for a minute, then add the carrots, stirring gently to coat them with the glaze.  Turn the heat to low, cover the pot and cook for 3-4 minutes, shaking the pot from time to time.
  3. Uncover, add the parsley, then salt and pepper to taste.  Stir and serve.

Makes 4 servings.

 

Filed Under: American, Canadian, French, Maple Syrup, Sides, Vegetables Tagged With: , , , ,
16 May 2011 What on Earth is Hutspot?

What on Earth is Hutspot?

May 16, 2011 By

Hutspot is a traditional Dutch dish whose meaning, loosely translated, is “mash pot”.  It is a combination of potatoes mashed with other widely available vegetables, onion and bacon.  Some of the traditionally used vegetables are carrots, endive, kale, spinach and turnip greens (this dish made with greens is called Stamppot). This popular side dish is typically paired with meat to create a hearty meal worthy of cool, rainy Dutch Winter days.  Trinetty and Jac, my guys’ Dutch mom and her better half, provided a recipe that I have made some slight tweaks to and I’m thrilled to share it.

Ingredients:

  • 2 medium Russet potatoes, peeled and cut into one-inch pieces
  • 2 medium carrots, peeled and cut into one-inch pieces
  • 4 tbsp butter, separated
  • 2 large shallots, finely sliced
  • 5 bacon slices, thick cut
  • 1/2 cup whole milk
  • Salt and pepper

Directions:

  1. In a large saucepan, cover the potatoes and carrots with water then boil them until tender, 10-15 minutes.
  2. Melt 2 tablespoons of butter in a medium frying pan then sauté the shallots over medium heat until softened and slightly browned, about 5 minutes. Set aside.
  3. In a large frying pan, cook the bacon for about 10 minutes over medium heat until browned and slightly crispy.  Remove bacon from the pan and drain over paper towels – reserve bacon fat.
  4. Place the cooked potatoes and carrots in a large bowl and whip them using a hand mixer over medium speed for about 3 minutes – mixture will still be a bit lumpy.  Add the milk, the remaining 2 tablespoons of butter and the salt and pepper, mixing well to incorporate.
  5. Chop the cooked bacon into bite-size pieces.  Add half the bacon to the mashed potato mixture and stir to incorporate.
  6. To serve, spoon half the mashed potatoes into a bowl, create a well in the potato mixture, add 1 teaspoon of bacon fat to the well then sprinkle half the remaining bacon pieces over the dish.  Repeat with the second portion.

Makes two generous servings.

Filed Under: Dutch, Potatoes, Sides, Vegetables Tagged With: , , , ,
15 May 2011 Strawberries and Cream Sandwiches Anyone?

Strawberries and Cream Sandwiches Anyone?

May 15, 2011 By

I sometimes post whimsical recipes that remind me of my early childhood, and this is definitely one of those recipes.

Growing up in Quebec, Canada, my grand-parents owned a lake house the family spent much of its summers.  The place was straight out of the late 50s, totally kitschy and I loved it.  One of the things I loved most about it was spending time with my grandma in the kitchen, and watching her turn the most basic and affordable of ingredients into something prize-worthy.  One of these treats was her strawberries and cream sandwiches, and I’m sharing the concept with you so you can enjoy it with your families.

Ingredients:

  • 4 ripe strawberries
  • ¼ cup heavy cream
  • 1 tsp granulated sugar
  • 4 slices of fresh, white bread

Directions:

  1. In a small, shallow bowl, mash the strawberries with a fork (in this day and age, we might call this muddling).
  2. Add the cream and sugar to the strawberries and continue mashing with the fork until fully blended into a thick mixture.
  3. Spoon the strawberry mixture onto a slice of bread then top with the second slice.  Repeat this process with the two remaining slices of bread.
  4. Cut each sandwich into two triangles (wouldn’t taste the same if you cut across) and enjoy!

Makes two sandwiches.

Notes: Only use the freshest bread and the ripest strawberries for this recipe.  Would be amazing with raspberries, but would need to double the sugar amount.

Filed Under: Canadian, Desserts, Fruits, Sandwiches, Sides Tagged With: , , , ,
8 May 2011 Happy Mother’s Day – Or As We Say, Bonne Fete des Mères

Happy Mother’s Day – Or As We Say, Bonne Fete des Mères

May 8, 2011 By

My Sister & Nieces

Happy Mother’s Day – Or As We Say, Bonne Fete des Mères

Today’s Mother’s Day and once again, the three mothers closest to me are in my thoughts, but far away.  Those three special women are my mom, Diane, grandma Laetitia and my sister, Marie-Josée.  Beyond our family bounds, one way that makes us close is food.  All three of these ladies are amazing cooks, even my sister who may not have our passion for cooking but is a super cook also.

I’ll celebrate this special day by sharing some recipes passed down to me from mom and grandma that I think you’ll enjoy.

Mom‘s contributions (this picture is of us 20 years ago):

Grandma‘s contributions (pictured with my sister and her daughter):

If you try any of these recipes, please share a comment so I can let the special ladies in my life know!

Happy Mother’s Day!

Veronique

Filed Under: Canadian, Other Neat Things Tagged With: ,
12 April 2011 Easy Like Sunday Morning Key Lime Pie

Easy Like Sunday Morning Key Lime Pie

April 12, 2011 By

It’s unusual for me to post a recipe that skips most of the work and goes for semi-homemade but this is one of these instances.  This super easy to make key lime pie skimps on prep time but not on flavor.  Don’t like the meringue top?  Simply replace it with whipped cream and enjoy!

Ingredients:

  • 4 eggs, separated
  • 1-14 ounce can condensed milk
  • ½ cup Key Lime juice
  • ½ tsp cream of tartar
  • 1 frozen, 9-inch graham cracker crust
  • 4 tbsp granulated sugar

Pie Directions:

  • In the bowl of an electric mixer, beat the egg yolks on high speed until thick and light in color, about 4 minutes.  Turn off mixer and add condensed milk.  Mix on slow speed.  While still on slow, add half the lime juice, then the cream of tartar, then the remaining lime juice.  Mix until the filling is just blended.
  • Ladle the filling into frozen crust and bake at 325 degrees until set, about 10-15 minutes, or until center is dry to touch.
  • Let pie set in freezer for 3 hours before topping with meringue.

Meringue Directions:

  • Preheat oven to 500 degrees (or use a kitchen torch).
  • In the bowl of an electric mixer, beat the egg whites with the sugar until medium-stiff peaks, about 4 minutes.
  • Form peaks on surface of the pie with the meringue.  Brown in oven, or with the kitchen torch, and return to freezer until ready to serve.

8 servings.

 

Filed Under: American, Desserts, Eggs, Fruits Tagged With: , , , ,
11 April 2011 Sweet Treat for the Non Baker

Sweet Treat for the Non Baker

April 11, 2011 By

By now, you’ve seen me post recipes that might appear odd by normal standards (Oeufs Dans le Sirop D’Erable anyone?) but that I enjoyed eating growing up.  I’ve mentioned in previous posts that my mom is a great savory foods cook but isn’t passionate about baking, so when my sister and me asked for dessert, mom would occasionally fix us an “Open Faced Brown Sugar Sandwich”.  Yes, it only took a minute to prepare this special treat, but boy did we love it.  Here’s how it goes:

  1. Take a slice of fresh white bread and butter it very lightly.
  2. Sprinkle about a tablespoon of brown sugar over the buttered slice of bread.
  3. Pour ¼ heavy cream over the sugared bread.  Let the cream saturate the bread for about a minute, then eat the treat with a knife and fork.

Crazy, ehn?  Thoughts?

Filed Under: Canadian, Desserts Tagged With: , ,
8 April 2011 Bruléed Old-Fashioned Tapioca Pudding

Bruléed Old-Fashioned Tapioca Pudding

April 8, 2011 By

As a small kid, I loved watching my grandma cook and bake in her tiny kitchen where the pantry was jam packed with goodies.  I’d make my way through this pantry, being careful to open the door slowly in case anything went flying out, to see what neat condiments she had stored away for future baking sessions.  One of those pantry items was a small red box of instant tapioca pearls that I was always fascinated by.  This memory came back to me this week so I decided to make tapioca pudding, but to go the long route.  Hope you try and enjoy it as much as I did.

Ingredients:

  • 1/2 cup large pearl tapioca (I use Reese brand)
  • 1 cup heavy cream
  • 1 1/2 cups whole milk
  • 1/4 tsp salt
  • 1/2 cup light brown sugar
  • 2 large eggs, separated
  • 1 tsp pure vanilla extract
  • 6 tsp granulated sugar

Directions:

  1. In a medium bowl, soak tapioca pearls in 3 cups of water overnight.  Drain water.
  2. In a double boiler, heat cream and milk until just warmed (I use a metal bowl over a pan of simmering water).  Add salt and drained tapioca.  Continue to heat until small bubbles appear at sides of pan. Cover, turn heat to low and cook for one hour.  Make sure the milk mixture does not simmer or boil.
  3. Separate egg whites from yolks.  Beat egg yolks and sugar together until light yellow.  Add a little of the hot mixture to the egg yolks and blend thoroughly. Then add the egg yolk mixture to the hot milk mixture, stirring constantly.  Raise heat to medium under the double boiler and cook until tapioca mixture is very thick, about 20 minutes.
  4. In the bowl of an electric mixer, beat egg whites until they form stiff peaks.  Slowly fold the hot tapioca mixture into the egg whites.  Stir in vanilla.
  5. Spoon the tapioca pudding into six 7-ounce ramekins.  Sprinkle about a teaspoon of sugar over the surface of each pudding-filled ramekins.  Brulée the pudding tops using a kitchen torch (or under the broiler), serve at room temperature or chilled.
    Makes 6 servings.

Notes: As an alternative, omit the brulée top and pour 1 teaspoon of pure maple syrup on the tapioca pudding.  Based on a recipe by Reese Tapioca.

Filed Under: American, Canadian, Desserts, Eggs Tagged With: , , , ,
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