16 June 2012 Lobster Boiling 101

Lobster Boiling 101

June 16, 2012 By

The trick to making a perfectly-boiled lobster is to carefully time how long it is in the water.  This is the technique my dad’s passed on to me for solid results:

  1. Bring a large pot of salted water to a boil.
  2. Plunge the lobsters, head first, into the boiling water.
  3. Bring the water back to a boil (should take 3-5 minutes).
  4. Let the lobsters cook for exactly 15 minutes then immediately remove them from the water and serve.
  5. Serve with Lemon Butter Sauce.

This method is for lobsters up to two pounds.  For lobsters over two pounds, cook for 20 minutes.

Enjoy,

Veronique

 

Filed Under: American, Canadian, Entrees, Seafood Tagged With: , , , , ,

Lemon Butter Sauce

June 15, 2012 By

This lemon butter sauce is ideal served over pan-roasted chicken, with grilled shrimp of simply boiled lobsters.

Ingredients:

  • ½ pound (2 sticks) salted butter
  • Juice of 3 lemons
  • ¼ cup heavy cream

Directions:

  1. Bring the butter to a simmer in a medium heavy pan over medium-low heat.  Cook for 3-4 minutes until the milky solids have mostly evaporated.
  2. Add the lemon juice and reduce heat to low.  Whisk in the cream and keep warm until ready to serve.

For best results, serve in a small dish over a candle burner to keep warm.

 

Filed Under: American, Canadian, French, Fruits, Sides Tagged With: , ,
6 June 2012 Asian Chicken Lettuce Wraps with Noodles and Peanut Sauce

Asian Chicken Lettuce Wraps with Noodles and Peanut Sauce

June 6, 2012 By

Yum – lettuce wraps! It’s summer and a time when I try to use the kitchen oven as little as possible and the grill as much as possible. It’s also a time when I enjoy lighter fare that can be whipped up in a flash. These lettuce wraps are easy to prepare and lets the whole gang participate in the final dish – fun! Don’t forego fixing this dish because you don’t have time to grill the Asian Whole Grilled Chicken, simply pick up a grilled chicken at the supermarket.

Ingredients:

Directions:

  1. Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook for 3 minutes, until slightly softened. Add the mushrooms and continue cooking for 5 minutes over medium heat. Set aside.
  2. In a large bowl, combine a cup of peanut sauce, the sesame oil and the Sriracha.
  3. Boil the noodles according to package directions, drain and add to the peanut sauce in the bowl. Toss the noodles well with the peanut sauce to fully coat.
  4. Add the onion and mushroom mixture to the noodles and toss to combine. Serve at room temperature. If the noodles cool down too much before serving, simply heat them up for 20 seconds in the microwave.
  5. Give each person 2-3 lettuce leaves to use as wraps to contain the noodles and chicken. Extra peanut sauce can be used as additional dressing in the wraps.

Serves 4 people.

Notes:  You can find fresh Chinese noodles in the bagged salads section of your supermarket or at Asian markets.

 

Filed Under: American, Asian, Chicken, Entrees, Japanese, Sandwiches, Sides, Vegetables Tagged With: , , , ,
5 June 2012 Thai Peanut Sauce

Thai Peanut Sauce

June 5, 2012 By

I’ve developed a real affinity for peanut sauce over the last ten years and could pour it over almost anything.  This peanut sauce recipe makes a ton – three cups – and will keep in the refrigerator for up to a week.  It’s great over chicken, shrimp, and pork or used as salad dressing.

Ingredients:

  • 1 cup creamy peanut butter
  • 1/3 cup lime juice
  • 1 14 ½-ounce can chicken broth
  • 2 Tbsp. brown sugar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. freshly minced ginger
  • 1/2 tsp. red pepper flakes

Directions:

  1. Place all the ingredients in a heavy-bottom saucepan over medium heat and simmer for 10 minutes, stirring occasionally.  Cool then refrigerate until ready to use.
  2. If the sauce becomes too thick after cooling, simply thin it with a tablespoon of water or chicken broth.

Makes 3 cups.

Notes:  Do not use freshly ground peanut butter.

 

Filed Under: Asian, Sides Tagged With: , , ,
31 May 2012 60 Second Mixed Berry Cobbler

60 Second Mixed Berry Cobbler

May 31, 2012 By

Like many of you, I’m a huge fan of Pinterest (http://pinterest.com/foodwinechickie/).  I love getting home remodeling ideas, learning about new wines, looking at gorgeous travel photos and of course, checking out new recipes.

Last week, I found a recipe so ridiculous yet brilliant that, although I’m embarrassed to publish it, I couldn’t help but do so because it takes 60 seconds to prepare and it’s really pretty good.

Ingredients:

  • 2 16-ounce bags frozen mixed berries
  • 1 box white or vanilla cake mix
  • 1 12-ounce can lemon-lime soda (I used Sprite)

Directions:

  1. Preheat oven to 350 degrees.
  2. Coat a 13×9 pan with cooking spray.
  3. Place the frozen berries in the pan in an even layer.
  4. Sprinkle the dry cake mix over the berries.
  5. Pour the soda over the cake mix WITHOUT stirring.
  6. Bake for 45 minutes and serve with vanilla ice cream.

Notes:  You can switch the type of berries you use or try the cobbler with frozen peaches.

 

Filed Under: American, Desserts, Fruits Tagged With: , , , ,
7 May 2012 Easy Bolognese Sauce with Marsala and Maple Syrup

Easy Bolognese Sauce with Marsala and Maple Syrup

May 7, 2012 By

This easy-to-make sauce will develop flavors as it cooks then sits, so prepare it in the morning, let it simmer for 30 minutes or longer and then let it develop flavors as it cools.  Simply reheat it in time for dinner.  Nope, the maple syrup and the Marsala are not typical to Bolognese, but they add a special touch and make this sauce taste like no others.

Ingredients:

  • 1/4 cup olive oil
  • 2 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1/2 cup Marsala wine (red wine would be great also)
  • 1 Tbsp. pure maple syrup (could substitute with 1 tablespoon of granulated sugar)
  • 1/2 tsp. each, dry oregano, basil, black pepper and red pepper flakes
  • 1 tsp. salt
  • 1 pound tubular pasta, rigatoni works well
  • ½ cup pasta cooking water (optional)
  • ½ cup whole milk (or light cream)
  • 1 cup freshly-grated Parmesan cheese

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 5 minutes, stirring occasionally.
  2. Increase heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, wine, broth, maple syrup and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for at least 30 minutes, and up to 2 hours.
  4. Boil pasta to al dente.  Before draining, add a ladleful of pasta cooking water (about ½ cup) to the sauce.  Add the milk to the sauce and stir to combine – reheat if needed.
  5. Add the drained pasta to the sauce and stir gently to coat it.  Serve with freshly-grated Parmesan cheese.

6 Servings.

Notes:   This sauce freezes very well, so feel free to double up the recipe!

 

Filed Under: American, Beef, Canadian, Cheese, Entrees, Italian, Maple Syrup, Pasta, Pork, Veal Tagged With: , , , , , , ,
3 May 2012 Grilled Mexican Corn on the Cob

Grilled Mexican Corn on the Cob

May 3, 2012 By

Being from eastern Quebec, I grew up eating some of the best corn-on-the-cob imaginable.  Each summer, we’d have a husk and boil corn party where we’d buy a whole bushel of corn, everyone husks an ear of corn then drops it in a pot of boiling water.  It’s a fun concept and easy on the cook since everyone partakes in the husking.  We’d then roll our cooked corn over a pound block of salty, farm-fresh butter and enjoy the sweet treat on a warm summer day.

While I love boiled sweet corn, something I’ve been enjoying for the last couple seasons is grilled corn on the cob. Grilling enhances the corny flavor and the sweetness of this vegetable.

Here’s how you do it:

  1. Peel the husks away.
  2. Drizzle cobs with vegetable oil, salt, pepper and a light sprinkling of chili powder.
  3. Grill on medium heat for eight minutes (rotate cobs for even grilling).

Slather the grilled corn with Mexican Spread:

  • In a bowl, combine sour cream, mayo, chopped fresh cilantro and crumbled Mexican Queso Fresco.
  • Coat the hot cob with the mixture.

The concept couldn’t be easier and you and your guests will enjoy this variation on a classic.

Enjoy!

Veronique

 

Filed Under: American, Mexican, Sides, Vegetables, Vegetarian Tagged With: , ,
29 April 2012 Quadruple Chocolate Brownie Cookies

Quadruple Chocolate Brownie Cookies

April 29, 2012 By

At the end of each month, the Operations team at my day jobs works extra-long hours to ensure all sold equipment is processed, packed and shipped.  Since I’m limited in what I can do to help, I typically bake something special that gives everyone an extra boost of energy.  This month’s treat is my quadruple chocolate brownie cookies.

Ingredients:

  • 1 stick (1/2 cup) butter
  • 2 ounces unsweetened baking chocolate, chopped
  • 2 ounces bittersweet chocolate, chopped
  • 1 ½ cups semisweet chocolate chips
  • 4 eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 tsp. pure vanilla extract
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 ½ cups flour
  • 1 ½ cups milk chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. In a heavy saucepan over medium heat, place the butter, unsweetened chocolate, bittersweet chocolate and semisweet chocolate chips.  Cook until mostly melted, about 4 minutes, then stir until smooth.  Cool for about 15 minutes, until slightly thickened.
  3. In the bowl of an electric mixer, add the eggs, the granulated sugar and the brown sugar. Mix for about 2 minutes, until fully combined.  Add the vanilla, the baking powder and the salt.  Mix for 1 minute.  Incorporate the flour in three additions.  Add the cooled chocolate mixture.  Mix for 1 minute.  By hand, stir in the milk chocolate chips.
  4. Drop by the tablespoonful onto parchment paper-lined cookie sheets (you should have about 12 cookies per cookie sheet).  Bake for 10 minutes – no more!  The cookies will still be a bit giggly in the middle.
  5. Cool the cookies for 5 minutes on the cookie sheets then place on wire racks to cool completely.

Makes about 3 dozen cookies.

Notes: If you don’t have milk chocolate chips, simply replace with semi-sweet chocolate chips and call the recipe Triple Chocolate Brownie Cookies!

 

Filed Under: American, Chocolate, Desserts, Eggs Tagged With: , , , ,
13 April 2012 Herb Grilled Rack of Lamb over Minted Pea Purée

Herb Grilled Rack of Lamb over Minted Pea Purée

April 13, 2012 By

It’s springtime and for me, that means the official start of grilling season (I grill in the winter, but less often).  Using fresh spring produce is such a treat and when peas are in season, I’m drawned to rack of lamb, grilled simply over a mound of sweet, minted pea purée.

Ingredients:

  • 2 – 3/4 pound each racks of lamb, frenched and silver skin removed
  • ½ cup olive oil
  • 1 tsp. each fresh rosemary, mint, salt and pepper
  • 2 garlic cloves, finely chopped
  • Minted Pea Purée
  • Mint oil (combine ¼ cup of olive oil and 1 Tbsp. fresh mint in food processor and pulse for 1 minute)

Directions:

  1. Place the lamb in a large resealable bag and add the olive oil, herbs and garlic.  Seal the bag and massage the olive oil mixture into the meat.  Refrigerate at least 4 hours or overnight.
  2. 30 minutes before grilling, take the lamb out of the refrigerator and allow to come to room temperature.  Coat grill grates with cooking spray then light and warm to medium-high heat.
  3. Place lamb on grill and cook for approximately 10 minutes, turning once, until a meat thermometer registers 145 degrees for medium-rare or 160 degrees for medium. If the bones begin burning while grilling, wrap them in aluminum foil.  Let the lamb stand, covered in aluminum foil, 10 minutes before slicing into chops.
  4. Serve lamb over pea purée with a drizzle of mint oil.

6 servings.

 

Filed Under: American, Canadian, Entrees, French, Greek, Lamb, Vegetables Tagged With: , , , , ,
12 April 2012 Simple Minted Pea Purée

Simple Minted Pea Purée

April 12, 2012 By

Pea purée can be served with so many foods – poached salmon, grilled rack of lamb, seared scallops – the choices are endless.  While best prepared with fresh spring peas, this recipe is equally delicious made with frozen peas.

Ingredients:

  • ½ tsp. salt for the boiling water saucepan
  • 3 cups fresh peas, shelled or 2 10-ounce boxes of frozen peas
  • 2 Tbsp. grated Parmesan cheese
  • 2 Tbsp. fresh mint leaves
  • 1 Tbsp. softened butter
  • 1 small shallot, finely minced
  • ½ cup vegetable or chicken broth
  • ¼ tsp. each salt and pepper

Directions:

  1. In a medium saucepan over high heat, cook the peas in salted boiling water until tender, about 5 minutes for fresh and 3 minutes for frozen. Drain and add to a food processor (could mash by hand if need be). Add cheese, mint leaves, butter and shallot.
  2. Purée pea mixture, adding the broth a little at a time to loosen the mixture if too thick.  The end result should be a light, runny oatmeal-like-consistency purée.
  3. Season with salt and pepper then transfer the mixture to a microwaveable bowl.  Reheat in microwave for 1 minute when ready to serve.

Yields 4 servings.

 

Filed Under: American, Cheese, French, Sides, Vegetables Tagged With: , , , , ,
« Previous Page
Next Page »