20 June 2015 Extra Lemony Lemonade

Extra Lemony Lemonade

June 20, 2015 By

LemonadeSummer’s a perfect time to squeeze some lemons for icy cool lemonade. This party-friendly drink can be served with or without booze, satisfying most guests at your next BBQ.

For lemonade that’s extra lemony, follow these simple steps:

  1. Cut a lemon into quarters. Remove the seeds and discard. Cut off the ends with a sharp knife and discard them but leave the rest of the peel on.
  2. In a blender, place:
    1. The quartered lemon pieces
    2. 2 tablespoon of granulated sugar (can substitute same amount of honey)
    3. 5 medium ice cubes
    4. 1 ½ cups of cold water
  3. Blend on full power for 1 minute, or until smooth.
  4. Serve in a tall glass over ice.

Makes one drink.

Note: You could add an ounce of Vodka to the glass prior to pouring the lemonade in it for a tasty adult beverage.

Filed Under: Cocktails Tagged With: , ,
13 June 2015 Bloodhound Shake

Bloodhound Shake

June 13, 2015 By
Photo Credit - Liz Clayman

Photo Credit – Liz Clayman

June 13th is World Gin Day and to help celebrate, I’m sharing an inventive cocktail recipe by Allison Kave, Butter & Scotch, Brooklyn, NYC. 

This drink is made using Caorunn, the small-batch Scottish gin made with foraged Celtic botanicals.

Ingredients:

  • 1 ounce Caorunn Gin
  • 1/2 ounce sweet vermouth
  • 1/2 ounce dry vermouth
  • 2 scoops vanilla ice cream
  • 1 scoop strawberry ice cream

Directions:

  1. Combine all ingredients in a blender until blended.
  2. Pour into a parfait or pint glass.
  3. Top with whipped cream and a slice of fresh strawberry.

Makes one cocktail.

Filed Under: Cocktails Tagged With: , , ,
1 June 2015 Almost Guilt-Free Individual Eggplant Parmesan

Almost Guilt-Free Individual Eggplant Parmesan

June 1, 2015 By

Eggplant ParmesanSometimes, when I’m in the grocery store, produce just speaks to me. On this last trip, eggplants screamed for me to take them home (well, seemed like they were screaming).

While I love breading and flying eggplant for eggplant Parmesan, I wanted this version to be less indulgent and lighter so I grilled sliced eggplant and made individual servings.

This technique of making single servings guarantees we won’t overeat, well, unless we decide to have a couple of servings.

The use of my Basil-Packed Marinara Sauce keeps this dish fresh and is a good use of basil and tomatoes as crops are plentiful.

Ingredients:

  • 1 large, medium girth eggplant, sliced in 8 thin disks
  • 2 Tbsp. olive oil
  • ½ tsp. each salt, pepper
  • 3 cups Basil-Packed Marinara Sauce (could use store-bought)
  • ½ cup grated Parmesan cheese
  • 1 cup grated Mozzarella cheese   

Directions:

  1. Preheat oven to 400 degrees.
  2. Lightly oil each side of the eggplant disks then salt and pepper them. Heat a grill to medium-high heat and grill the eggplant disks for 3 minutes on each side. Alternatively, use a grill pan to cook the eggplant.
  3. Place 4 ramekins on a baking sheet. Add a tablespoon of marinara sauce to each ramekin and top with a grilled eggplant disk. Top each eggplant disk with ½ teaspoon Parmesan and 1 teaspoon Mozzarella. Add a tablespoon of marinara, another eggplant disk and top with the remaining cheeses.
  4. Cook the eggplant Parmesans for 10 minutes, turn the broiler to high and cook an additional 4 minutes or until the cheesy tops have browned.
  5. Serve as a starter or as a side dish alongside grilled Italian sausages with the remaining marinara sauce.

Makes 4 side dishes.

Filed Under: American, Cheese, Italian, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , , , ,
31 May 2015 Basil-Packed Marinara Sauce

Basil-Packed Marinara Sauce

May 31, 2015 By

Marinara SauceMy local grocery store had beautiful, organic Roma tomatoes this morning so I was inspired to make a light marinara sauce to complement my Almost Guilt-Free Individual Eggplant Parmesan.

The quick recipe calls for a food processor, but if you don’t have this handy kitchen appliance, use a blender or hand-chop the tomatoes.

Ingredients:

  • ¼ cup olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • ½ tsp. each salt, pepper, dried basil and sugar
  • 8 Roma tomatoes, pureed in the food processor
  • ¼ cup chopped fresh basil

Directions

  • Heat the olive oil in a medium saucepan over medium heat, add the onion and sauté for about 4 minutes. Add the garlic and continue cooking for another 2 minutes, stirring occasionally. Add the salt, pepper, dried basil and sugar and cook for 1 more minute.
  • While the onion/garlic mixture is cooking, place the tomatoes in a food processor and pulse for about 30 seconds or until mostly liquid with a few small tomato pieces.
  • Add the pureed tomatoes to the onion mixture in the saucepan and simmer over medium-low heat for 20 minutes, stirring occasionally.
  • Add the fresh basil right before serving.

Make about 3 cups.

Notes: Finished sauce can be cooled, placed in airtight containers and frozen for a month. It can also be refrigerated for 3 days.

Filed Under: American, Italian, Sauce, Vegetables Tagged With: , , , , ,
26 May 2015 Chocolate Lava Cake in a Minute

Chocolate Lava Cake in a Minute

May 26, 2015 By

Chocolate Lava CakesFirst off, there is indeed a reason why I’m sharing a recipe that’s completely not “from scratch” and that’s cooked in the microwave, of all things. Every Memorial Day, friends come up from Florida to celebrate with us and we’ve gotten in the habit of finding the most hands off recipes on the net and reproducing them for one of our dinners to see if our guests notice the difference. Last year, we did the embarrassing 60 Second Mixed Berry Cobbler that our friends LOVED. This year, I picked a chocolate lava cake recipe that uses a brownie mix and is cooked in the microwave. Was I doubtful this would work and would actually be edible – YES!!!

The main reason I picked this recipe is that it could be made way in advance and just cooked (microwaved) at the last minute. The addition of an extra egg over what the brownie mix calls for creates a more cakey brownie, so closer to a true chocolate lava cake. Was this the best version of this popular dessert I’ve had – nope. Was it pretty good considering the 2 minutes it took to make and the 5 minutes it took to cook – yes. I cooked 4 cakes at a time, but each cake would cook for a minute if microwaved as a single serving.

While cooking, each cake puffs up like a soufflé and once it comes out of the microwave, it deflates leaving room for a scoop of ice cream in the jars. Using good quality ice cream does improve these babies.  

PARTY TIP: You can make the cakes up to step 4 below, cover each jar with plastic wrap and refrigerate for up to 2 days. Just bring to room temperature before continuing to step 5, the cooking part.

Ingredients:

  • 1 brownie mix (I used Pillsbury Chocolate Fudge in a family size for 9×13 pan) prepared to package directions
  • 1 large egg
  • 16 Dove Milk Chocolate Promise individual chocolates
  • Vanilla ice cream

Directions:

  1. To the brownie batter made to package directions, add the egg and stir to combine.
  2. Coat 8 (6 oz) canning jars (or other microwave-safe small containers) with cooking spray.
  3. Spoon about 1/3 of a cup of batter in each jar – it shouldn’t be more than half full.
  4. Place 2 of the Dove chocolates in the center of the batter in the jars and cover them with batter.
  5. Microwave on full power for 1 minute per cake. I cooked 4 cakes at a time for 2 ½ minutes total.
  6. Serve the cakes, topped with a scoop of ice cream, while still warm.

Makes 8 individual servings.

I used this recipe as inspiration.

Filed Under: American, Chocolate, Desserts Tagged With: , , , , ,
15 May 2015 Basic Crepe Batter Recipe

Basic Crepe Batter Recipe

May 15, 2015 By
Crepe with Maple Syrup and Brown Sugar

Crepe with Maple Syrup and Brown Sugar

This simple batter is best made the day before and refrigerated.  Great stuffed with hazelnut spread and raspberries.

Ingredients:

  • ¾ cup flour
  • ¾ cup milk
  • 2 tbs sugar
  • ½ tsp salt
  • 2 tbs vegetable oil
  • 2 eggs
  • Vegetable oil for frying

Directions:

  1. Stir together flour, sugar and salt in a medium bowl.
  2. Add milk, oil and eggs.  Mix well until the batter is smooth.  Let rest in refrigerator for at least an hour or ideally overnight.
  3. Heat large frying pan on medium-high heat.  Add 1 tsp vegetable oil.  Add ¼ of the crepe batter and swirl plan to create a thin crepe. Cook 1 minute on each side and serve with favorite topping.

Makes 4 crepes.

Filed Under: American, Breakfast, Canadian, French Tagged With: ,
8 May 2015 5 Easy Mother’s Day Breakfast Recipes

5 Easy Mother’s Day Breakfast Recipes

May 8, 2015 By

Mothers-Day-Flower-Art-1For those who prefer to stay home and treat mom to breakfast on Mother’s Day, here are five easy recipes to treat her to that don’t require advanced cooking skills to prepare.

World’s Easiest Pancake Recipe

Cremini and Spinach Crustless Mini Quiches

Waffles with Raspberries and Nutella

World’s Best Hollandaise Sauce for Eggs Benedict

Breakfast Portobello Mushrooms with Shiitakes

Cheers,

Veronique

Filed Under: American, Breakfast Tagged With: , ,
20 April 2015 Lobster Thermidor Dip

Lobster Thermidor Dip

April 20, 2015 By

Lobster Thermidor DipWhen I was a small kid growing up in Quebec in the late 70s and early 80s, THE indulgent, luxurious dish one could treat herself to was Lobster Thermidor. I remember my mom raving about it and all I knew is that only the best restaurants served it.

According to Wikipedia, “Lobster Thermidor was created in 1894 by Marie’s, a Parisian restaurant near the theatre Comédie Française, to honor the opening of the play Thermidor by Victorien Sardou”.

In this dip, I used some of the flavors of the original dish to create a casual way to enjoy it. Don’t have any lobster on hand? Don’t fret – just use crab or shrimps.

Ingredients:

  • ¼ cup (1/2 stick) butter
  • 1 shallot, minced
  • 3 Tbs. flour
  • 2 Tbs. dry sherry or brandy
  • 2 Tbs. dry white wine
  • 1 cup chicken broth
  • 1/3 cup grated Parmesan cheese
  • 2 Tbs. minced flat leaf parsley
  • 1 cup heavy cream (could use light cream)
  • 1 tsp. Dijon mustard
  • ½ tsp. each salt and pepper
  • 2 cups cooked fresh lobster meat, cut into ½-inch pieces
  • ½ cup grated Gruyere cheese

Directions:

  1. In a large skillet, melt butter over medium heat.  Add the shallots and sauté 1 minute, stirring to ensure even cooking. Whisk in flour and cook 1 minute. Add the sherry (or brandy), the white wine and the chicken broth and simmer 4 minutes, whisking frequently.
  2. Add the Parmesan cheese, the parsley, the cream and the Dijon mustard and simmer over medium-low heat for 2 minutes, stirring frequently. Season with the salt and pepper.
  3. Add the lobster meat and gently stir to coat with the sauce.
  4. Pour the lobster mixture in a shallow, oven-safe baking dish. Sprinkle with the Gruyere cheese and place under broiler for 1 minute or until cheese is melted and beginning to brown. 
  5. Serve with crackers and crudités.

6 servings.

Filed Under: Cheese, French, Seafood, Starters Tagged With: , ,
16 April 2015 Tomato Basil Soup

Tomato Basil Soup

April 16, 2015 By

Tomato SoupThis great soup is adapted from my popular Tomato Basil Bisque which uses lots of cream and butter. This lightened version is satisfying and totally comforting (and easier on the figure just ahead of bathing suit season).

Ingredients:

  • 2 Tbsp. vegetable oil
  • 6 celery ribs, diced
  • 1 large onion, diced
  • 1 medium red bell pepper, diced
  • 3 cans (14-1/2 ounces each) diced tomatoes, with their juices
  • 1 Tbsp. tomato paste
  • 1 cup coarsely chopped, loosely packed basil leaves
  • 2 tsp. granulated sugar
  • 2 tsp. salt
  • ½ tsp. pepper
  • 2/3 cup reduced-fat milk

Vegetable SauteeingDirections:

  1. Add the oil to a large saucepan over medium-high heat and sauté the celery, onion and red pepper for 5-6 minutes or until tender, stirring occasionally. Add the tomatoes and the tomato paste and bring to a boil. Reduce heat to low, cover and simmer for 40 minutes, stirring occasionally.
  2. Remove from the heat. Stir in the basil, sugar, salt, pepper and milk. Cool for about 5 minutes.
  3. Transfer half of the soup to a blender. Process for about 2 minutes, until smooth. Return to the pan and process the rest of the soup. Serve right away by reheating for 2 minutes over medium-high heat or store in the refrigerator in air-tight containers until ready to use. Can be made up to 3 days ahead of serving.

Yield: 6 servings.

Filed Under: American, Soups, Vegetables, Vegetarian Tagged With: , , ,
11 April 2015 Short Cut Slow Cooker Oatmeal

Short Cut Slow Cooker Oatmeal

April 11, 2015 By

OatmealI’ve been very successfully using my Slow Cooker Oatmeal technique for years and think it produces the best results for creamy steel cut oats that still have a bit of texture.

Having said that, last week, I was in a hurry with just 3-4 hours on my hands and decided to throw all the ingredients directly to the slow cooker and see what happens. What happened are great oats! I must admit that the overnight technique in a separate bowl does produce the best results, but in a rush, this is pretty great too.

Ingredients:

  • 4 cups water
  • 1 cup steel cut oats ( I use McCann’s Steel Cut Irish Oatmeal)
  • ½ tsp. Kosher salt

Directions:

  1. Add the water, oats and salt in a slow cooker (crockpot) and stir to combine.
  2. Turn the Crockpot on low and cook for 3 hours.
  3. Serve with a generous splash of Quebec maple syrup.

Makes 6 servings.

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