8 December 2010 Québec Sucre à la Crème

Québec Sucre à la Crème

December 8, 2010 By

Sucre a la Creme

Sucre a la creme (butterscotch fudge) is a French-Canadian tradition. Growing up in Quebec, my grandma, who was an amazing baker, made sucre à la crème for us and froze batches of it so we’d have this sweet treat year-around.

Conceptually, sucre à la crème is similar to fudge, but with a sugary-grainy consistency and caramel flavor that’s decadent and delicious. Back in the day, mom or grandma would hand-mix the hot butterscotch mixture to its desired texture. For me, the hand-mixer works just as well and saves me 30 minutes of arm wrestling with my wooden spoon.

Although several of my family members have great recipes for sucre à la crème, my grandma’s sister, Marie-Laure, was the queen of the sweet treats and here is her interpretation.

Ingredients:

  • 3 cups brown sugar
  • 3 cups granulated sugar
  • 3 cups heavy cream
  • 2 tsp. pure vanilla extract

Directions:

  1. Place the sugars and cream in a large, heavy saucepan over medium-high heat. Stirring constantly, bring the sugar mixture to a boil, and then cook for 12 minutes.  Don’t stop stirring as the mixture will quickly stick to the bottom of the pan or worse, boil over causing a HUGE mess.
  2. Place 2 cups of ice cubes in a large bowl, then add 4 cups of cold water. Place a slightly smaller bowl over the ice bath then pour the hot sugar mixture in the medium bowl over the ice bath, making sure no water touches the hot mixture. Add the vanilla to the sugar mixture then beat with an electric hand-mixer for 8 minutes, or until the mixture lightens in color and has thickened.
  3. Pour the thickened sugar mixture in a greased 8×8 pan, cover with aluminum foil and refrigerate for several hours to harden. Cut into small squares.

Yields about 30 candy pieces.

Notes: You could add a cup of chopped walnuts to the mixture before pouring into the 8×8 pan.  The candies can be frozen for up to a month, wrapped in plastic wrap and stored in an air-tight container.

Filed Under: Canadian, Desserts Tagged With: , , , ,
7 December 2010 Why Stop at Three or Four Courses? Make it a Ten-Course Meal!

Why Stop at Three or Four Courses? Make it a Ten-Course Meal!

December 7, 2010 By

Brined Kurobota Pork

Chimichurri Skirt Steak in Handmade Tortilla

Some of you have already seen the photos I posted on my Facebook page of the 10-course tasting meal I served last week, but I wanted to take an opportunity to recap the evening.

During Thanksgiving week, I was fortunate enough to have dear friends in from out of town for a few days.  We made sure we had a few good foodie adventures, including a 10-course meal that my girlfriends and me prepared for most of the afternoon and ate for most of the evening.  What a great way to get caught up on each other’s lives than over a 4-hour meal!?  Here are the courses we enjoyed:

Course 1: Butternut Squash & White Asparagus Bisque (recipe).

Course 2: Panko-Crusted Goat Cheese & Beet Salad (photo).

Scallops in Sage Infused Irish Brown Butter

Course 3: Scallop in Sage-Infused Irish Brown Butter.

Course 4: Prawn Ravioli over Yellow Tomato Coulis (photo).

Course 5: Butter & Finger Lakes Riesling-Poached Sea Bass with Baby Bok Choy and White Asparagus.

Course 6: Indian-Spiced Chicken Tenderloin Bite Over Peanut Sauce (photo).

Course 7: Brined Kurobota Pork with Apricot Glaze & Potato Orbs.

Course 8: Chimichurri Skirt Steak in Handmade Corn Tortilla with Salsa Verde.

Course 9: Maple Bourbon Pecan Tartelette with Maple Profiterole.

Course 10: Cheese Course (Dunbarton Blue, Irish Cheddar, French Brie) with Dark Chocolate-Drizzled Candied Bacon and Honey Pearls.

Cheese Course with Dark Chocolate Candied Bacon

The key to the success of an ambitious meal is to be prepared and organized.  I have 4 tips to hosting a dinner party while not killing yourself.

Have I missed any tips that have served you well when hosting a dinner party?  Please share!

Filed Under: American, Other Neat Things, Soups Tagged With: , , ,
3 December 2010 Decadent Chocolate Brownie Cookies

Decadent Chocolate Brownie Cookies

December 3, 2010 By

Chocolate Brownie Cookie

Can’t decide whether to make chocolate cookies or brownies?  Problem solved!  These cookies are chewy, nutty and completely decadent.

Ingredients:

  • 6 ounces semi-sweet chocolate chips
  • 4 ounces extra bittersweet chocolate (70% cacao)
  • 6 tbs. butter
  • 1 ¼ cups granulated sugar
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 cups mixed nuts, chopped (macadamia, almonds and/or pecans are super)

Directions:

  1. Preheat oven to 325 degrees.
  2. Microwave chocolates and butter in a large bowl on high for 1½ – 2 minutes or until almost completely melted, stirring halfway through heating time.  Stir until smooth.
  3. Add sugar into the chocolate and stir to blend.  Add eggs one at-a-time, stirring well after each one. Add vanilla.
  4. In a small bowl, combine flour, baking powder and salt.  Add flour mixture to the chocolate and stir to combine completely.  Add nuts to the batter.
  5. Drop the cookie batter by the rounded tablespoonful, onto an ungreased cookie sheet, 1½-inches apart to allow room for cookies to expand.  You’ll need 4 cookie sheets for this.
  6. Bake the cookies 13 minutes or until set.  Do not over bake – cookie centers will still be slightly moist.

Makes 2 dozen large cookies.

Notes:  I like to start with whole nuts then rough chop them with a knife to allow for large, uniform pieces.  I recommend baking the cookies, 2 sheets at-a-time to prevent the oven from being over-crowded.

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

12 Cookies of Christmas Contest

December 1, 2010 By

Get your cookie recipe featured AND have a chance to win a $50 Sur La Table Gift Card!

Simply share the cookie recipe on your website/blog that you consider to be your favorite and get a chance to win a$50 Sur La Table Gift Card*!

I’ll select one cookie every day from 12/1/10 through 12/12/10, so leave a comment on this post letting me know which recipe on your site you’d like considered, and you could win!

Top 12 cookies will be featured in a special post just in time for the holidays.

* Open to legal US & Canada residents only. If a Canadian resident is selected, the prize will be in the form of a Visa Gift Card. Contest ends 12/12/10 and entries must be received by then.  Winner will be selected at my discretion by 12/15/10.  Open to FOOD & WINE CHICKIE Twitter followers and Facebook fans only.

Filed Under: Desserts, Other Neat Things Tagged With: , , ,
30 November 2010 Butternut Squash & White Asparagus Bisque

Butternut Squash & White Asparagus Bisque

November 30, 2010 By

Butternut Squash & White Asparagus Bisque

This bisque is the perfect dish to serve on a cold Fall or Winter day and it’s meat-free!

Ingredients:

  • 1/4 cup olive oil (no need for expensive extra virgin)
  • 1/2 medium Spanish onion, chopped into 1/2 inch dice
  • 1 butternut squash, peeled then chopped into 1/2 inch dice
  • 1 pound of fresh white asparagus, chopped into 1 inch pieces
  • 1/2 tsp each dried thyme, ground nutmeg, ground ginger, salt and pepper
  • 1/4 tsp ground cloves
  • 32 ounce container vegetable broth
  • 1 cup heavy cream

Directions:

  1. Heat oven to 375 degrees.
  2. On a large rimmed baking sheet, coat the onion, butternut squash and asparagus with olive oil.  Add the spices then roast in the oven for 30 minutes, or until vegetables are soft.
  3. Transfer the vegetables from the baking sheet to a large, heavy saucepan and add the vegetable broth then simmer partially covered for 15 minutes over medium-low heat.  Add the cream and warm for 2 minutes.
  4. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  5. To serve, ladle soup into bowls.

Serves 8 as a starter or 6 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.  Topping the soup with toasted pumpkin seeds or homemade crispy croutons adds nice texture to the dish.

Filed Under: American, Soups, Vegetables Tagged With: , , ,
29 November 2010 Maple Bourbon Pecan Pie

Maple Bourbon Pecan Pie

November 29, 2010 By
Maple Bourbon Pecan Pie

Maple Bourbon Pecan Pie

For my French speakers: RECETTE EN FRANCAIS.

No need to look for a better pecan pie recipe, there isn’t one – this one’s the one folks!  Get used to accolades from your guests when you serve this nutty maple dessert at your next holiday gathering.  Even this photo of the unbaked pie looks yummy, doesn’t it?

I grew up with my grandma making pecan pie in Quebec and it was ultra sweet and delicious. My favorite part was the lightly caramelized pecans and the flaky, buttery crust. My sister left all the pecans and ate the jellied sugary filling. We’re weird like that!

You could use a store-bought crust for this, but it’s also simple to make your own using the recipe I like to in the ingredients list.

Ingredients

  • All-purpose flour, for dusting
  • Store-bought or homemade pie crust
  • 1 cup granulated sugar
  • 4 Tbsp. unsalted butter, melted
  • 4 large eggs
  • 1 cup plus 2 Tbsp. dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 Tbsp. bourbon, or dark rum
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups (5 1/4 ounces) pecan halves
  • 2 Tbsp. heavy cream
  • 1 large egg yolk

Maple Bourbon Pecan Pie

Directions

  1. On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Chill for at least 30 minutes.
  2. Heat oven to 400 degrees.
  3. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon and vanilla. Fold in the pecan halves and pour filling into the crust. Chill for 30 minutes.
  4. Mix 2 tablespoons heavy cream with the egg yolk. Brush the egg glaze over the crust overhang, and transfer pie to the oven (I place the pie on a baking sheet in case of spills).
  5. Bake 15 minutes, and then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Yields 8 servings.

(Adapted from Martha Stewart Living, November 1999).

Filed Under: American, Desserts Tagged With: , , , , ,
24 November 2010 Cauliflower au Gratin

Cauliflower au Gratin

November 24, 2010 By

Cauliflower au Gratin

My mother used to make this dish while I was growing up and it was always a special treat.  She’d serve cauliflower florets, and I’ve modernized the recipe a little to feature a whole head of cauliflower for a bit of ‘wow’.

Ingredients:

  • 1 tbsp kosher salt
  • 1 medium cauliflower head
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup light cream
  • 1/2 tsp each salt & pepper
  • 1/4 tsp grated nutmeg
  • 1/2 cup grated Gruyere or Emmental
  • 1/2 cup grated Mozzarella
  • 1/2 cup grated Parmesan

Directions:

  1. Preheat the oven to 400 degrees.
  2. In a deep pot of boiling water, add the salt then the cauliflower, core side down (top of the head up) and cook for 20-25 minutes, until tender but still a bit form.  Drain, then return to warm pot until ready to use.
  3. While the cauliflower is boiling, melt the butter in a medium saucepan over medium-low heat. Sprinkle the flour over the butter and stir for about 2 minutes, creating a light roux.
  4. Increase the heat to medium-high under the roux.  Add the milk and the cream and whisk the mixture until it boils, then cook for 2 minutes, until a thick sauce is created.  Add salt, pepper and nutmeg.
  5. In a medium bowl, combine the Gruyere/Emmental, the Mozzarella and the Parmesan.
  6. Add 1 ladleful of sauce on the bottom of a 2 quart baking dish.  Place the cauliflower on the sauce then pour the rest of the sauce over the cauliflower.
  7. Sprinkle the cheeses over the cauliflower then bake for 25 to 30 minutes, until the cheese is melted and browned.

6 Servings.

Note: You can easily replace the cauliflower with broccoli or do a combination of both vegetables.

Filed Under: American, Canadian, Cheese, Sides, Vegetables Tagged With: , , , , , ,
14 November 2010 Cream of Leek and Celery Soup

Cream of Leek and Celery Soup

November 14, 2010 By

Simple to prepare and tastes like a million bucks – this soup has it all.  Perfect first course on a cold winter night or when hosting guests who are vegetarians.

Ingredients:

  • 2 tbsp vegetable oil
  • 1/2 medium Spanish onion, finely chopped
  • 3 celery ribs, finely chopped
  • 3 leeks, white and light green parts chopped
  • 1 tsp dried oregano
  • 1/2 tsp each salt & pepper
  • 2 tbsp dry vermouth (optional)
  • 32 ounce container vegetable broth
  • 1 cup heavy cream

Directions:

  1. In a heavy saucepan, sauté the onion, celery and leek in the oil for 5 minutes over medium heat.
  2. Add oregano, salt and pepper and cook for 2 additional minutes – vegetables should be soft a lightly browned.
  3. Add the vermouth and the vegetable broth and simmer partially covered for 45 minutes over medium-low heat.
  4. Add the cream and warm for 2 minutes.
  5. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  6. To serve, ladle soup into bowls.

Serves 6 as a starter or 4 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.

Filed Under: American, Soups, Starters, Vegetables Tagged With: , , , , ,
12 November 2010 There’s Nothing to Eat in This House Part 4

There’s Nothing to Eat in This House Part 4

November 12, 2010 By

Paprika and Tarragon Chicken and Egg Salad Mini Sandwiches

Mini Chicken & Egg Salad Sandwiches

It’s Friday, the day before my weekly trip to the grocery store, so here we go with the typical “There’s nothing to eat in this house” complaints from my guy.  As you’ll see from the picture of this dish, these small sandwiches could be great at a holiday party or for a luncheon.

Ingredients:

  • 1 chicken breast, either from leftovers or poached, then cut into bit-size pieces
  • Pinch of salt & pepper
  • ½ tsp dried tarragon
  • ½ tsp paprika
  • 1 celery rib, finely chopped
  • 1 tbsp finely chopped onion
  • 2 tbsp mayonnaise
  • 1 tbsp lightly toasted pine nuts
  • 2 hard-boiled eggs, cut into bite-sized pieces
  • 2 Pepperidge Farm Stone Baked Artisan Rolls, baked and sliced in halves horizontally

Directions:

  1. In a medium bowl, carefully combine the chicken, spices, celery, onion, mayo and pine nuts.  Gently fold in the egg ensuring not to over stir resulting in mushy egg.
  2. Scoop ½ of the mixture onto each roll.

Serves 2.

This is the 4th installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf part 2 here: http://bit.ly/cJX6t2 and part 3 here: http://bit.ly/aTfRKI).

Filed Under: American, Chicken, Eggs, Entrees, Other Neat Things, Sandwiches Tagged With: , , ,
6 November 2010 Cremini Mushroom Velouté Soup

Cremini Mushroom Velouté Soup

November 6, 2010 By

Cremini Mushroom Veloute Soup

This soup is super simple to make and looks like it took all day to prepare.  Dress the soup with a light drizzle of heavy cream for an elegant touch.

Ingredients:

  • 2 tbsp vegetable oil
  • 1/2 medium Spanish onion, finely chopped
  • 3 celery ribs, finely chopped
  • 1 pound cremini mushrooms, sliced
  • 1 tsp dried thyme
  • 1/2 tsp each salt & pepper
  • 2 tbsp dry sherry or Marsala
  • 16 ounce can of beef broth
  • 32 ounce can vegetable broth
  • 1/2 cup heavy cream + 6 tsp of heavy cream for garnish (optional)

Directions:

  1. In a heavy saucepan, sauté the onion and celery in the oil for 5 minutes over medium heat.
  2. Add the mushrooms to the vegetables and stir mixture.  Add thyme, salt and pepper and cook for 5 minutes until all the vegetables are softened.
  3. Add the sherry or Marsala, the beef and vegetable broth and simmer for 45 minutes.
  4. Add the 1/2 cup cream and heat up for 2 minutes.
  5. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.   Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  6. To serve, warm 6 tsp cream in a small bowl in the microwave for 30 seconds.  Ladle soup into bowls then drizzle 1 tsp warmed cream onto the soup in each bowl (optional).

Serves 6 as a starter or 4 as a main course.

Note: Can’t find cremini?  Replace with chopped portabella or white mushrooms.  For extra richness, add 3-4 veal neck bones to the onion and celery when sauteeing.

Filed Under: American, Mushrooms, Soups, Vegetables Tagged With: , , , ,
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