10 Easy Thanksgiving Sides and Starters

November 15, 2014 By
Yorkshire Puddings

Yorkshire Puddings

Okay, there are so many “lists” out there of yummy-sounding Thanksgiving recipes that it’s difficult to pick which are best for your holiday table.

Below are 10 easy yet delicious, tested recipes that are sure to enhance your traditional turkey day table.

  1. Cheesy and Garlicky Pull Apart Bread
  2. Corn and Lima Bean Succotash
  3. Duck Fat and Bacon Fingerling Potatoes
  4. Easy Pimento Cheese Dip
  5. Easy Roasted Brussels Sprouts
  6. Fail-Proof Yorkshire Puddings
  7. Green Goddess Dip
  8. Hasselback Potatoes
  9. Pork Belly Deviled Eggs
  10. Sweet Potato Gnocchi in Sage Brown Butter

Cheers,

Veronique

Filed Under: American, Cheese, Eggs, Potatoes, Sides, Starters, Vegetables Tagged With: , ,
11 November 2014 Easy Shrimp Etouffee

Easy Shrimp Etouffee

November 11, 2014 By

Shrimp EtouffeeIt’s fall and that means time for comfort food at our home. One of our favorite comforting meals is etouffée, the rich, spicy dish that originated in Louisiana. While it looks a bit complicated, this dish is quite simple: Start with a deeply-colored roux (butter and flour mixture) then add the ‘holy trinity’ – celery, onion and bell pepper, and you’re almost all the way there! While we’ve enjoyed etouffée with crawfish and Andouille sausage, this version with easy-to-find shrimp is sensational. Ingredients:

  • 4 Tbsp. plus 1 Tbsp. butter, divided
  • 4 Tbsp. all-purpose flour
  • ½ cup diced celery
  • ½ cup diced bell pepper
  • 1 cup diced onion
  • 3 garlic cloves, chopped
  • 1 cup bottled clam juice
  • 1 cup chicken broth
  • 1 cup chopped tomatoes
  • ½ tsp. each salt and pepper
  • 1 Tbsp. Pork Mafia Memphis Mud or Cajun seasoning
  • 1 pound medium shrimps, shelled, deveined and cooked
  • 4 Tbsp. chopped scallions

Pork Mafia SpiceDirections:

  1. Over medium heat, melt four tablespoons of butter in a large cast iron pan then add the flour. Whisk the flour mixture, known as a roux, frequently until it is the color of peanut butter, about 10 minutes.
  2. Add the celery, bell pepper and onion to the roux and cook, stirring frequently, until the vegetables are softened, about 15 minutes. Add the garlic and cook an additional minute.
  3. Add the clam juice and broth to the vegetable mixture and scrape the bottom of the pan with a wooden spoon to loosen up all the brown bits. Add the tomatoes and seasonings and simmer for about 30 minutes.
  4. Add the shrimp to the pan and cook for about 5 minutes. Melt the remaining tablespoon of butter and stir.
  5. Serve the etouffée over white rice and garnish with scallions.

Makes 4 servings.

Filed Under: American, Entrees, Seafood, Starters, Vegetables Tagged With: , , ,
9 November 2014 Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

November 9, 2014 By

Creamy Chicken SoupI fell in love with creamy chicken soup at our local St Hubert restaurant in Quebec while I was growing up. It was pure comfort in a bowl and since then, I often order creamy chicken soup when I see it on a menu.

While on Pinterest last week, I saw Cooking Classy’s gorgeous photos for her Creamy Chicken and Wild Rice Soup and knew I’d need to make it someday. That day’s today and I love how it turned out with my modifications!

Creamy, velvety texture, slightly crunchy wild rice, moist chicken and hearty veggies – heaven in a bowl!

Ingredients

  • 5-ounce package of Carolina Long Grain & Wild Rice, cooked according to package directions
  • 7 Tbsp. butter, divided
  • 1 cup chopped yellow onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 garlic clove, minced
  • 6 cups low-sodium chicken broth
  • 1/2 tsp. each dried thyme, sage, rosemary, salt and pepper
  • 2 cups diced roasted chicken
  • ½ cup flour
  • 1 cup milk
  • 1 cup heavy cream, divided

Directions

  1. In a large pot, melt 1 tablespoon butter over medium heat. Add onion, carrot and celery and sauté until tender, about 10 minutes. Add garlic and cook an additional minute.
  2. Add chicken broth, thyme, sage, rosemary, salt and black pepper.
  3. Add chicken and cooked rice and cook for 10 more minutes.
  4. In a separate medium saucepan over medium heat, melt remaining 6 tablespoon butter. Add flour and cook for 2 minutes, whisking constantly. Add the milk and ½ cup of cream to the butter/flour mixture, whisking vigorously. Cook mixture, whisking constantly until thickened. Add the milk mixture to the soup and cook for about 10 minutes.
  5. Stir in remaining ½ cup heavy cream and serve warm.

Serves 6 generously.

Filed Under: American, Chicken, Soups Tagged With: , , ,
12 October 2014 Bloody Caesar

Bloody Caesar

October 12, 2014 By

Bloody CaesarsLast week, while I was away on business in Toronto, a friend I had lunch with talked me into a Bloody Caesar. I hadn’t had this drink in ages and now I’m puzzled as to why not – it’s delish!

For those who’ve not had a Caesar, it’s basically a Bloody Mary with Clamato instead of tomato juice. What’s Clamato you might ask? A blend of tomato juice and clam broth sold in Canada. Sounds gross? I guess I could see that UNTIL you’ve had the pleasure of enjoying one.

The cocktail was invented in 1969 in Calgary by Walter Chell, a restaurateur looking to create a new cocktail for the opening of a new Italian restaurant.

The cocktail is so popular within Canada that it’s estimated over 350 million Caesars are drunk every year.

Here’s a basic recipe I’ve adapted from one of my Bloody Mary recipes.

Ingredients:

  • 1 ounce good quality Vodka
  • 6 ounces Clamato Juice
  • 4 dashes Worcestershire sauce
  • 2 dashes hot sauce
  • Lime wedge
  • Celery salt
  • 1 crisp celery stalk
  • Freshly ground pepper

Directions:

  1. In a mixing container or shaker, add the Vodka, Clamato, Worcestershire and hot sauce and mix vigorously.
  2. Rim the edge of a highball glass with the lime then coat the rim in celery salt.
  3. Add ice cubes to the glass to fill halfway then pour the tomato/Vodka liquid over the ice.
  4. Add a celery stalk to the glass and sprinkle with pepper.

Makes 1 drink.

Filed Under: Cocktails Tagged With: ,
3 October 2014 National Taco Day – Villalobos Carne Asada Taco

National Taco Day – Villalobos Carne Asada Taco

October 3, 2014 By
Chef Adam Rose

Chef Adam Rose

Villalobos Chef/Owner Adam Rose shares his tasty recipe for the already-popular Carne Asada Tacos in celebration of October 4th National Taco Day.

Carne Asada Taco

  • 1 lb. cleaned outer skirt steak
  • 4 oz. chopped cilantro
  • 8 cloves garlic, chopped
  • 4 tablespoons olive oil
  • 1 tablespoon ground chipotle morita
  • salt & pepper to taste
  • 8 tortillas
  • 1 Spanish onion, chopped for garnish
  • 3 limes quartered

Instructions:

  1. Take cleaned skirt steak, place in shallow pan. Season with cilantro, olive oil, morita, salt & pepper to create a marinade. Cover and let rest for two hours.
  2. Remove skirt steak and grill each side for 5 minutes. Remove from grill and let rest 2 minutes.
  3. While meat is resting, place tortillas on the grill to heat.
  4. Chop steak, assemble on tortillas, and top with the garnish of chopped onion and limes.

Makes 8 tacos.

Best,

Veronique

Filed Under: Beef, Entrees, Mexican, Sandwiches Tagged With: ,
25 September 2014 Joyce Farms – Poultry Heaven

Joyce Farms – Poultry Heaven

September 25, 2014 By

Joyce Farms ChickensWhen Ron Joyce contacted me a few weeks back to comment about a recent chicken recipe I’d posted and to say it would have been better if I had his Poulet Rouge Fermier on hand, I admit, I was curious. Chicken just isn’t at the top of my list of proteins so I thought “how good could his chicken really be?”. The answer – fantastic.

Chicken on RotisserieRon, of Joyce Farms in Winston-Salem, N.C., is a second-generation producer who raises heritage chickens lauded in France. The breed of chicken is called cou nu – “naked neck”, considered by many top chefs to be the best tasting chicken in the world.

At Joyce Farms, the chickens live for 80 days, almost double as long as “commercial” chickens, in a spacious indoor-outdoor environment that lets them exercise their muscles, break down their fat, resulting in succulent, almost gamey meat.

I decided to make a butterflied Poulet Rouge on the grill with a bit of spice and cooked another on the rotisserie after marinating it in my ginger concoction. This was by far the juiciest, most flavorful chicken I’ve ever made and perhaps tasted. The skin was paper-thin and crispy, almost like a crackling, and the meat with moist and succulent. I’m thrilled I have two others in the freezer.

Grilled ChickenJoyce Farms’ prices start at $16 for a fresh, 2 ½ – 3-pound broiler and products are available at www.Joyce-Farms.com.

Give them a try and replace that dry, flavorless turkey with a couple of these amazing chickens for Thanksgiving, I know I plan to.

Cheers,

Veronique

Filed Under: American, Chicken, Entrees Tagged With: , , , ,
6 September 2014 Roasted Eggplant with Garlic Cumin Yogurt Dressing

Roasted Eggplant with Garlic Cumin Yogurt Dressing

September 6, 2014 By
Scored Eggplants

Scored Eggplants

I love this Roasted Eggplant with Garlic Cumin Yogurt Dressing recipe so much…especially for #MeatlessMonday when I need inspiration.

Last week, my Bracco Farms CSA was beautifully filled with various eggplants. I love eggplants but don’t cook many meals with them besides the old eggplant Parmesan favorite.

While looking at delicious-looking photos of eggplants on Pinterest (are we connected there?), I found this uber simple yet delicious recipe that will now become part of my repertoire.

Ingredients:

  • 1 medium eggplant
  • 2 Tbsp. olive oil for brushing
  • Salt and pepper to taste
  • ¼ cup Greek yogurt
  • 1 Tbsp. Extra virgin olive oil
  • 1 garlic clove, finely minced
  • ¼ tsp. ground cumin
  • ½ tsp. each salt and pepper

Eggplants with Yogurt DipDirections:

  1. Preheat oven to 375 degrees.
  2. Slice the eggplant lengthways. Using a sharp paring knife, score the cut side of the eggplant in a diagonal crisscross pattern – don’t cut though skin.
  3. Place the eggplant halves, skin side down, on a baking sheet and brush the scored sides with olive oil. Sprinkle with salt and pepper and roast for 35 minutes or until nicely browned.
  4. While the eggplant is roasting, combine the remaining ingredients in a small bowl, adjusting the seasonings to taste. Refrigerate until ready to use.
  5. Plate the roasted eggplant halves and spoon dipping sauce on them. A drizzle of extra virgin olive oil can also be added, but is optional.

Makes 2 starters or 1 entrée.

(Inspired by this recipe).

Filed Under: American, Entrees, Greek, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , ,
27 August 2014 5 Easy Labor Day Weekend Dishes

5 Easy Labor Day Weekend Dishes

August 27, 2014 By

labor-day-clipart-2014-2I love a reason to BBQ and have friends over, so Labor Day is one of my favorite foodie holidays. Labor Day weekend is also a reminder that summer’s coming to an end and a perfect time to fire up the grill.

Here are 5 easy recipes ideal for any Labor Day weekend BBQs:

1.      World’s Best BBQ Sauce (slather it on everything!)

2.      Easy Baby Back Ribs (slather that BBQ sauce on these!)

3.      Slow Cooker Pork Shoulder (not technically for the grill, but tasty!)

4.      Ginger Marinated Whole Grilled Chicken

5.      Grilled Brined Pork Chops

A very safe and happy holiday weekend to all my friends and fans.

Cheers,

Veronique

Filed Under: American, Chicken, Entrees, Pork, Slow Cooker, Soups Tagged With: , , , ,
23 August 2014 World’s Best Fried Mac and Cheese

World’s Best Fried Mac and Cheese

August 23, 2014 By
Fried Mac & Cheese
Fried Mac & Cheese

One of the dishes I made for this year’s FryFest is a new recipe – fried mac & cheese. I used my Cabot Creamery Seriously Sharp Cheddar Mac N Cheese recipe as the base for this decadent dish. I know these treats are tyically served in a ball shape, but since I was also doing Arancini, rice balls, I opted for squares and really liked the look of them.

Was it the healthiest food option? Clearly not. Is it okay to sample a piece or two once a year? I believe so – all in moderation. The crunchy, deep golden exterior is a perfect match to the creamy, cheesy interior. I served this dish with a simple marinara sauce for dipping, but it’s delish on its own.

Ingredients:

Cut Cold Mac & Cheese
Cut Mac & Cheese

½ stick (4 Tbsp.) butter

  • 4 Tbsp. all-purpose flour
  • ½ tsp. each, ground nutmeg, salt and pepper
  • 4 cups whole milk or light cream
  • 1 cup heavy cream
  • 4 cups freshly grated Cabot Seriously Sharp Cheddar
  • 1 pound tubular pasta (I use Delverde Tortiglioni) boiled 2 minutes less than directed on the packaging, drained
  • 4 large eggs
  • 2 cups Italian breadcrumbs
  • 1/2 cup Panko breadcrumbs
  • Vegetable or peanut oil, for frying
    • Mac & Cheese Components
    Mac & Cheese Components

    Directions:

    1. Place butter in a large, heavy saucepan and melt over medium heat. Add flour and cook for about 2 minutes, whisking constantly. Season with nutmeg, salt and pepper.
    2. Stir the milk (or light cream) and the heavy cream into the butter/flour mixture and bring to a simmer. Reduce heat to medium-low and cook for 5 minutes, whisking frequently.
    3. Add the cheese, a handful at a time, and stir until fully incorporated.
    4. Add the drained pasta to the cheese sauce and mix well.
    5. Add cheesy pasta to a lightly greased 13×9 baking dish, cool, cover and refrigerate for 8 hours or overnight (what I did).
    6. Using a wide spatula, unmold the cold mac and cheese from the pan and place the rectangle on a cutting board. Cut the mac and cheese into 2-inch squares, place on a baking sheet and freeze for 2 hours.
    7. In a small bowl, whisk the eggs.
    8. In a shallow dish, combine both bread crumbs.
    9. Dip squares into the egg mixture then dredge in breadcrumb mixture.
    10. Fry mac and cheese squares for 3-4 minutes in 350 degree oil in either a large Dutch oven or in an electric fryer in batches. Drain on paper towels and serve hot.

    Makes about 24 squares.

    Filed Under: American, Cheese, Entrees, Pasta, Sides Tagged With: , ,
    18 August 2014 2nd Annual FryFest

    2nd Annual FryFest

    August 18, 2014 By

    Fried Mac & Cheese

    Fried Mac & Cheese

    The second installment of FryFest is behind us. Much like the 2013 FryFest, this year’s all-fried event was held on a beautiful late summer day.

    This year, we fried a few of last year’s favorites along with new items. Here’s what my brother-in-food, Danny Chin of Eat with Dan, and me served our 13 guests:

    Finger Food

    Corn Dogs – Veronique

    Arancini (Rice Balls) – Veronique

    Spring rolls -Danny

    Fried Ravioli – Veronique

    Poutine – Veronique & Danny

    Fried Onion Rings – Veronique & Danny

    Danny Chin Making Spring Rolls

    Danny Chin Making Spring Rolls

    Entrée

    Fried Chicken – Danny

    Fried Mac & Cheese – Veronique

    Dessert

    Fried Oreos – Veronique & Danny

    Fried Candy Bars – Veronique & Danny

    Zeppolis – Veronique

    The corn dogs were super with a light batter of flour and corn meal giving the dogs a slight crunch with a hint of sweetness.

    The Arancini might have been my favorite with a creamy risotto interior and golden brown crunchy exterior. Perfect way to use up leftover risotto.

    Danny’s spring rolls are always a hit and I loved watching him roll over 60 rolls in less than 30 minutes.

    Fried raviolis, or as my St Louis friends call them, toasted ravs, were a nice munchies, especially with homemade tomato sauce.

    Fried Chicken

    Fried Chicken

    For my poutine, I know this will be sacrilegious to my folks in Quebec, I ordered cheddar cheese curds from Ellsworth Cooperative Creamery in Wisconsin. More on those folks in a future post. My handcut fries were double-fried for a perfect balance of creamy inside and crispy outside – yum.

    Fried onion rings were a bust this year, bad revision to last year’s yummy rings.

    THE fried chicken – absolutely delicious. My pal Danny smartly chose drumsticks, thighs and some tenderloins. For me, it’s all about dark meat and the overnight buttermilk bath combined with the seasoned flour coating made for a juicy, flavorful and crispy delicacy – well done my friend!

    Fried mac & cheese – yes, it’s slightly irresponsible, health-wise, but so darn tasty. I made my extra cheesy macaroni and cheese recipe for this and will do full instructions in a future post. Guest at the dinner who works with local restaurants told me I should help out some restaurants with their version after tasting mine!

    Fried Oreos and bite size candy bars went into a simple, slightly sweet batter. Super tasty and a recipe will come soon – I promise.

    Fried Oreos

    Fried Oreos

    I’d made my super easy Zeppolis last year and made them again as they were a hit. For a fun touch, I used brown paper sandwich bags, added powdered sugar to them and place 2-3 hot Zeppolis inside for each guest to shake and eat without sharing.

    It was a fun night which is now followed by tons of dieting and exercise, of course. I couldn’t have done it without Danny and my friend Lisa who was a huge help with the a la minute frying.       

    Have you liked Eat with Dan on Facebook? Have you followed him on Twitter? Do it now for drop-dead gorgeous food photos.

    Cheers,

    Veronique

    Filed Under: American, Canadian, Cheese, Chicken, Chocolate, Desserts, Entrees, Food & Wine Events, Sides Tagged With: , , , , , ,
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