23 May 2017 Easy Cheesy White Grits

Easy Cheesy White Grits

May 23, 2017 By

Easy Cheesy Grits

I make creamy polenta all the time, but for some reason, I don’t make southern-style cheesy grits that often. Some would say that polenta and white corn grits are the same thing, but for me, polenta is made using fine to medium ground yellow or white corn and southern-style grits are simply coarsely ground bits of white corn. In my polenta, I like to add Parmesan cheese. In my grits, I use sharp Cheddar.

This recipe yields four side dishes or two entrée portions of grits. You can eat them on their own of top them with sautéed shrimps and hot sauce.

Ingredients:

  • 3 cups water
  • 1 cup white corn grits 
  • ½ tsp. sea salt
  • Pinch of black pepper
  • 4 Tbsp. softened butter
  • 1 cup shredded sharp Cheddar cheese
  • 4 tsp. softened butter, optional

Grits Cooking

Directions:

  • In a deep saucepan, bring the water to a boil over high heat. Lower the heat to medium-low and add the grits in a slow, steady stream. Whisk to break up any lumps then add the salt and pepper. Cook for 5 minutes, stirring often to prevent scorching, then cover the pan and allow the grits to rest with the heat off for 5 more minutes.
  • Add the 4 tablespoons of butter and the cheese to the grits and stir until fully incorporated and creamy.
  • Top each of four servings with a teaspoon of soften butter, or each of two servings with 2 teaspoons, if using.

Cheers,

Veronique

Filed Under: American, Appetizers, Breakfast, Cheese, Entrees, Sides, Starters, Vegetarian Tagged With: , ,
30 March 2017 5 Best Bacon Recipes

5 Best Bacon Recipes

March 30, 2017 By

It’s been said that bacon makes everything better. I must agree with that statement…porky, fatty, salty…what could be better (vegan/vegetarian friend refrain from comments!).

Here are 5 of the best bacon-centric recipes on my blog for you to try this weekend.

Bonus recipe (I know it’s pancetta you purists): Spaghetti alla Carbonara

Leave me a comment after you’ve tried these!

Happy eating,

Veronique

Filed Under: American, Appetizers, Bacon, Breakfast, Entrees, Sides, Soups Tagged With: ,
27 March 2017 Maple Syrup Spread

Maple Syrup Spread

March 27, 2017 By

It’s that time of year when I get homesick for Quebec and my family….and, going to the maple sugar shack. I grew up going to the sugar shack at our ranch and get a serious case of the blues when I can’t make it up to Quebec for this sweetest season. When that happens, as is the case this year, I’m sure to come up with a few maple-centric recipes to satisfy my sweet tooth.

This easy maple spread is perfect on toast, waffles, crepes/pancakes or as a topping for ice cream. It will keep sealed in the fridge for a week.

Ingredients:

  • 1 cup heavy whipping cream
  • 1 cup pure maple syrup

Directions:

  1. In a heavy saucepan over medium heat, bring the cream and syrup to a simmer. Cook until a candy thermometer reads 105 degrees, whisking frequently.
  2. Pour the hot liquid in a canning jar that’s been sterilized (pour boiling water in the jar then whip dry with a clean cloth). Place a piece of plastic wrap on the surface of the spread and allow to cool completely. Seal with a lid a chill in the fridge for a couple hours before using.

Makes about 1¾ cups spread.

Cheers,

Veronique

Filed Under: Breakfast, Canadian, Desserts, Maple Syrup, Vegetarian Tagged With: , , ,
9 January 2017 Hash Browns Vegetable Frittata

Hash Browns Vegetable Frittata

January 9, 2017 By

frittata-cutOn Christmas morning, my mom went all fancy on us and served this delicious frittata. A frittata is an Italian egg-based dish alike an omelet or a quiche without a crust. It was a perfect, comforting dish on a snowy Quebec morning.

I like that it’s vegetable-packed and unlike a quiche, it doesn’t require a pesky crust that needs to be painstakingly rolled out. Mom used bacon (6 slices chopped) and breakfast sausage (6 links chopped) in her version, but meatless is great too!

Feel free to play around with the veggies you use. Asparagus, artichoke hearts and roasted butternut squash would be great and replacing the spinach with kale or arugula would also work. It’s a great way to empty out the fridge!

This frittata was served hot at mom’s house but could easily be served at room temperature if featured at a brunch or breakfast buffet.

Note that if grating your own potatoes, the starchier the potatoes, the crisper the “crust”. Baking potatoes would be the starchiest, followed by Yukon Golds and boiling potatoes as the least starchy. All three would work.

Ingredients:

  • 15-ounce package of hash browns or 4 cups freshly-grated potatoes, dried very well
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. butter
  • 2 red bell peppers, diced
  • 1 large onion, diced
  • 8 ounces cremini mushrooms, sliced (could use white button mushrooms)
  • 2 cups baby spinach
  • 1 ½ cups grated sharp Cheddar cheese
  • ½ cup grated Mozzarella cheese
  • 1/3 cup heavy cream
  • ½ tsp. each salt and pepper
  • 1 Tbsp. fresh tarragon
  • 10 large eggs, beaten well

Directions:

  1. Preheat oven to 425 degrees.
  2. Butter or coat with cooking spray a 10-inch oven-proof skillet. Spread the hash browns on the bottom and walls of the skillet, creating a “crust”. Bake for 25 minutes or until the edges of the hash browns have…browned! Set aside to cool slightly.
  3. In a large skillet over medium-high heat, add the oil, the butter, the peppers, onion and mushrooms. Cook for 5 minutes, stirring frequently, until the vegetables have softened. Add the spinach and cook for 2 more minutes. Drain excess oil/moisture.
  4. Place the cooked vegetables over the baked crust.
  5. In a large bowl, add the cream, the salt, the pepper and the tarragon to the beaten eggs – whisk for a minute then pour over the vegetables, in the skillet.
  6. Top the eggs with both cheeses.
  7. Place the skillet on a baking sheet (to help with any drips) and bake for 40 minutes, or until the frittata is set in the center.
  8. Cool for 5 minutes and serve, or, cool completely, wrap in aluminum foil and store in the refrigerator for a day. If serving the next day, allow the frittata to come to room temperature and reheat in a 250 degree oven until warmed through, about 10 minutes.

Serves 8 generously.

Filed Under: American, Breakfast, Cheese, Entrees, Italian, Mushrooms, Potatoes, Vegetables, Vegetarian Tagged With: , , , ,
17 December 2016 Homemade Pop Tarts

Homemade Pop Tarts

December 17, 2016 By

pop-tartsDay 4 of my 12 Days of Baking compilation.

I’m testing new recipes in anticipation of being with my pre-teen nieces over the holidays and pop tarts for breakfast seemed like a good idea! These are easy to make and pretty darn tasty, although I’m more of a savory breakfast fan.

These would be super for a holiday brunch decorated with holiday sprinkles.

Pastry Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp. granulated sugar
  • ¾ tsp. salt
  • ¾ cup plus 2 Tbsp. cold butter, cut into small cubes
  • 5 Tbsp. iced water
  • ½ cup plus 2 tsp. homemade or good quality jam
  • 1 large egg, beaten with a Tbsp. of water

Icing Ingredients:

  • 1 cup powdered sugar
  • 5 Tbsp. heavy cream
  • Sprinkles, optional

unbaked-pop-tarts

Pastry Directions:

  1. In the bowl of an electric mixer, mix the flour, sugar and salt until combined.
  2. Add the butter and mix just until crumbly with pieces of butter the size of peas – don’t overmix.
  3. Add the iced water, 2 tablespoons at a time, and beat until the pastry forms a ball – again, don’t overmix which could cause a tough pastry. It’s possible you’ll only need 4 tablespoons to get the right consistency – a ball of dough. Chill the dough for 15 minutes.
  4. Place the dough on a floured work surface and roll using a rolling pin to a 24” by 14” rectangle. Using a sharp knife or a pizza cutter, cut the edges of the dough to get an even rectangle of 21” by 13”. Cutting from the short edge, cut the dough into three 4-inch wide strips. Now cutting from the wide edge, cut the three strips into six 3 ½-inch rectangles creating 18 rectangles.
  5. Add a tablespoon of jam to the center of half of the rectangles.
  6. Using the egg wash, wet the edges of the pastry with the jam on it. Place a pastry with no jam on top of the 9 pastries with jam. Using the tines of a fork, seal the edges of all the pop tarts to seal the jam inside during baking. Prick each pop tart three times with the times of a fork to allow steam to escape during baking.
  7. Place the pop tarts on a lightly greased or sprayed baking sheet and place in the fridge for an hour.
  8. Preheat oven to 350 degrees.
  9. Using the remaining egg wash, brush the top of the pop tarts. Bake the pop tarts for 23-25 minutes or until golden brown. Allow to cool before icing.

Icing Directions:

  1. In a small bowl, whisk together the powdered sugar and the cream until completely smooth.
  2. Divide the icing between the nine pop tarts. Garnish with sprinkles, if using.

Makes 9 pop tarts.

Filed Under: American, Breakfast, Desserts Tagged With: ,
12 September 2016 Crustless Chipotle Cheesy Quiches

Crustless Chipotle Cheesy Quiches

September 12, 2016 By

cooked-quichesI’m one of the ambassadors for #FoodieChats, a Monday evening Twitter chat where we socialize with thousands of foodies about all things food! Every week, we welcome a sponsor who informs us, in a fun way, about its products or services. This week, Sartori Cheese is our sponsor, and eventhough I don’t do a lot of product reviews, when Sartori Cheese offered to send me a few of their cheeses, I accepted – who doesn’t love cheese!

My really tough task, was to come up with a recipe featuring the delish cheeses sent to me. REALLY tough…not! I actually came up with two recipes, and I’m sharing the first one below. It’s a quick dish you can make on Sundays that are fast to reheat in the microwave during those busy weekday mornings.

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees.
  2. Coat 6 of the cups of a 12 muffin pan with cooking spray, be generous.
  3. In a medium mixing bowl (for easy pouring, I use an 8-cup measuring cup), whisk the eggs with the water, salt and pepper until fully blended, about 1 minute.
  4. Pour an equal amount of the egg mixture into the 6 muffin cups.
  5. Sprinkle the cheese equally over the egg mixture.
  6. Place the muffin pan on a sheet tray (in case of drips) and bake for about 20 minutes, or until the egg is no longer runny – the quiches will be puffy like a soufflé.
  7. Allow the quiches to cool in the pan for about 5 minutes then unmold and let cool completely.
  8. Store the quiches in an airtight container in the fridge until ready to use – up to a week.
  9. To reheat, place two quiches on a plate, cover with a paper towel and microwave for 60-90 seconds.

Makes 3 servings (2 quiches each).

About Sartori

Sartori, a fourth-generation family owned company, has proudly produced award-winning, artisan cheese for customers worldwide since 1939. Rooted in Plymouth, Wisconsin, Sartori’s emphasis on a high-quality and handcrafted approach to cheesemaking is a timeless family tradition. For more information, please visit www.sartoricheese.com.

Cheers,

Veronique

Filed Under: American, Breakfast, Cheese, Eggs, French, Vegetarian Tagged With: , , , , , , ,
6 June 2016 Black Skillet Frittata by Piattino

Black Skillet Frittata by Piattino

June 6, 2016 By

Black Skillet FrittataI love brunch and am always looking for creative dishes to serve at home when I host. I received this easy recipe for a meatless frittata from Piattino: A Neighborhood Bistro and wanted to share as it sounds delish.

Piattino, serving up modern twists to traditional Italian fare, is now serving an a la carte brunch menu on Saturday and Sundays from 11:00AM to 3:00PM, so locals could also go to the restaurant to try this dish!

Ingredients:

  • 2 ounces wild mushroom mix cooked
  • 2 ounces asparagus cut ½ inch long, blanched
  • 1 ounce blended oil
  • 1 tsp. chopped rosemary
  • 4 eggs cracked and beaten
  • 1 ounce prepared pesto
  • 2 ounces baby arugula
  • 1 tsp. olive oil
  • Pinch each of salt and pepper

Directions:

  1. Heat a black cast iron skillet over medium high heat on a burner. Once hot add blended oil and cooked vegetables. Stir vegetables with a wooden spoon until heated through. Add rosemary and eggs and stir again to combine the vegetables. Place the skillet in a 350 degree oven for 5-7 minutes or until eggs are semi firm to the touch.
  2. Remove skillet from oven and drizzle pesto on top of the egg. Toss arugula with olive oil, salt and pepper and place in center of the cast iron skillet, you want to create height from the arugula.

Makes one frittata.

About Piattino:

Nestled in Historic Mendham, Piattino brings its authentic, new age Italian dining experience directly to New Jersey.  Sourcing artisan ingredients from around the world and our own backyard, Piattino’s scratch-made, chef-driven menu includes a variety of mouthwatering antipasti’s, insalates, pastas and entrees. Piattino is also known locally for its delicious, hand-stretched Neapolitan style pizzas and sandizza’s (our version of a Panini) baked at 800 degrees in its imported Italian stone-fired oven using premium ingredients, ranging from truffled wild mushrooms to 24-month-aged prosciutto di Parma. The menu also features a regional food and drink specialties section celebrating the various styles served across the boot – including current items from the Aosta Valley Region – such as Charred Octopus, White Bean and Sausage soup, Mezzaluna Carbonnade artisan pizza, and much more.

88 East Main Street, Mendham, NJ – 973-543-0025.

Cheers,

Veronique

Filed Under: American, Breakfast, Eggs, Spanish, Vegetarian Tagged With: , ,
23 February 2016 Easy Egg Cups

Easy Egg Cups

February 23, 2016 By

Breakfast, often said to be the most important meal of the day, is my favorite meal is the day. On the weekends, with more time on my hands, I have no issues making delicious, hearty breakfast, but on hectic weekday mornings…not as easy.

I’ve been making these cute and delicious egg cups on Sundays that I can have anytime during the week. They’re great for a quick breakfast with a piece of toast and even perfect for lunch with a side salad.

Ingredients:

  • 1 Tbsp. vegetable oil
  • 5 ounces baby spinach
  • 4 large eggs
  • ¼ cup water
  • ½ tsp. each salt and pepper
  • ½ cup shredded sharp cheddar cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Generously coat two 4-ounce ramekins (or other small dishes) with cooking spray.
  3. Warm the oil in a large skillet over medium-high heat, add the spinach and sauté until fully wilted, 3-4 minutes. Set aside to cool for a few minutes.
  4. In a large mixing bowl, whisk the eggs with the water, salt and pepper until fully blended, about 1 minute. Don’t whisk less than a minute if you want fluffy, light eggs.
  5. Divide the cooked spinach in the ramekins. Divide the cheese over the spinach then pour the gg mixture over the cheese and spinach. Use a small fork to gently move the spinach and cheese around so the egg mixture gets evenly distributed to the bottom of the ramekins.
  6. Place the ramekins on a sheet tray to catch any drips and bake for about 25 minutes, or until the egg is set and not jittery.
  7. Let the egg cups cool completely then cover in plastic wrap and refrigerate until ready to use.
  8. To reheat, cover a ramekin with a paper towel and microwave for 60-90 seconds.

Makes 2 servings.

Filed Under: American, Breakfast, Cheese, Eggs, Vegetarian Tagged With: , , ,
12 December 2015 Pumpkin Bread

Pumpkin Bread

December 12, 2015 By

Day 12 of my “12 Days of Baked Goods” series!

Pumpkin Bread on Bottom Right

Pumpkin Bread on Bottom Right

Right before Thanksgiving, my friend, Alli Meyer, posted a photo (included here) of all the desserts she made for her parents’ Thanksgiving dinner. She was willing to share the recipe she uses for her pumpkin bread that I thought you’d enjoy.

Ingredients:

  • 1 cup pumpkin pie filling (not pure pumpkin pie, the filling)
  • ½ cup canola oil, plus more for the pan
  • ¾ cup granulated sugar
  • ½ cup molasses
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. kosher salt
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • ½ tsp. ground ginger

Directions:

  1. Preheat oven to 350 degrees F.
  2. Oil a 9 x 5 inch loaf pan.
  3. In a large bowl, combine pumpkin pie filling, oil, sugar, molasses, and vanilla.
  4. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  5. Slowly stir the flour mixture into the pumpkin mixture.
  6. Pour into the prepared loaf pan.
  7. Bake for 60 – 65 minutes.
  8. Transfer pan to a wire rack for 10 minutes to cool.
  9. Using a knife, loosen the bread from the pan.
  10. Inver the bread onto a cutting board or serving plate and serve warm.

Inspired by a recipe by Real Simple Alli found about eight years ago.

Cheers,

Veronique

 

Filed Under: American, Breakfast, Desserts Tagged With: ,

Mini Speck Frittatas

November 26, 2015 By

We’re often told that breakfast is the most important meal – I’m a complete believer of this notion. What I don’t believe in is the idea that, with our busy lives, we have the time each morning to make breakfast from scratch. With that in mind, I often make crust-less frittatas on a Sunday to last me through the week and I’m always looking for fun variations. This week’s Frittatas special ingredient – Speck Alto Adige PGI.

Speck Alto Adige PGI is a cured and smoked Italian ham from Northern Italy’s Alto Adige region. The ham is similar to Prosciutto in appearance and alike to slab bacon in flavor – an outstanding, very versatile product. A few weeks back, the fine folks at Speck Alto Adige PGI contacted me about creating a recipe using their ham and I gladly accepted. I’m officially the November ‘Speckulator’ as named by Speck Alto Adige PGI! Here’s the recipe I created using the top-quality ham I received from Speck Alto Adige PGI. These are GREAT to have on hand during the holidays!

Ingredients:

  • 1 cup Speck Alto Adige PGI, cubed or julienned
  • 12 large eggs (one egg per Frittata)
  • ¼ cup water
  • ½ tsp. each salt, pepper and smoked paprika
  • 1 cup shredded sharp cheddar cheese

Directions:

  • Preheat the oven to 350 degrees.
  • Generously coat a 12-muffin pan with cooking spray.
  • In a large frying pan over medium-high heat, sauté the speck until slightly caramelized, about 5 minutes, stirring occasionally. Remove from the heat, set aside and allow to cool.
  • In a large mixing bowl, whisk the eggs with the water, salt, pepper and paprika until fully blended, about 1 minute.
  • Divide the speck and the cheese among the 12 muffin cups.
  • Pour an equal amount of the egg mixture into the muffin cups over the speck and cheese.
  • Place the muffin pan on a sheet tray, to catch any drips, and bake for about 20 minutes, or until the egg is set.
  • Let the Frittatas cool in the pan for about 5 minutes then unmold and allow to cool completely. Store in an airtight container.

To reheat, place two Frittatas on a plate, cover with a paper towel and microwave for 60-90 seconds. I like to top the Frittatas with a little green salsa. Makes 6 servings (2 Frittatas each). For more information about Speck Alto Adige PGI, for recipes and for where to buy the ham, visit http://www.speck.it.   Cheers, Veronique

Filed Under: American, Breakfast, Cheese, Eggs, Pork Tagged With: , , , ,
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