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Kitchen time with The Kéb


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#101 un_kebecois

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Posted 19 April 2013 - 11:25 AM

Peanuts Pastry



340g of Sugar
160mL of Corn Syrup (2/3 cup)
160mL of Water (2/3 cup)
2 tea spoons of Butter
1 tea spoon of Lemon Juice
450g of grilled, shelled Peanuts

1. Cover a big plate of parchment paper and grease it.

2. In a cast iron pot, slowly bring to a boil the Sugar, the Syrup and the Water. Raise the temperature to 175°C (347°F) and cook the caramel. Remove the pot from the heat. Add the butter in flakes, the Lemon Juice and the Peanuts. Stir with a wooden spoon. When the mass start to gleam, pour it equally on the plate.

3. Let it rest at least 30 minutes. When the mass become solid, breaks it into pieces. Eat it fresh or wrap them in plastic wrap and put them into the fridge.

4. Enjoy.

Source: "Noël dans le monde entier" Viridis editions (Via Journal L'Impact de Drummondville)

 


 



#102 un_kebecois

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Posted 21 April 2013 - 12:15 PM

Porto Pomegranate

2 medium-sized Pomegranate (400g)
1/4 cup of Porto (65mL)

1. Cut the superior extremity of the Pomegranates while being careful to NOT cut the grains so that the juice could drip from them. Put the fruits into a bowl of Water and separate the quarters with your fingers to liberate the grains, which are heavier then Water so they just sink at the bottom, from the membranes, lighter than the grains so they float. Empty the Water and put the grains inside a bowl. Pour the Porto in and mix.

2. Share equally into 4 glasses and serve.

3. Enjoy.

Gives 4 portions
Total time: 10 minutes
60 Calories/portion
Source: Journal de Montréal



#103 un_kebecois

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Posted 21 April 2013 - 11:51 PM

Aspargus cream



180mL of Water (3/4 cup)
3mL of Salt (3/4 tea spoon)
450g of Aspargus
250mL of 15% Cream (1 cup)
30mL of Butter (2 soup spoons)
Pepper
1mL of dried Fennel (1/4 tea spoon) (optional)

1. Bring the Water and the Salt to a boil.

2. Cut the Aspargus crosswise, in bits of 0,5cm (1/4 inch). Cover and cook them for about 5 minutes or untill the Aspargus are tender.

3. Put it into the mixer and whip untill the mix is smooth. Add the Fennel, the Pepper and the Cream, then whip again. Put it back in the pan and heat it without making it boil. Add the Butter and serve.

4. Enjoy

Gives 4 portions
Source: Journal L'Impact de Drummondville.



#104 un_kebecois

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Posted 22 April 2013 - 11:30 AM

Epiphany Cake



400g of cold Puff Pastry
100g of blanched Almonds, grated.
100g of Sugar
100g of cold Butter
1 untreated Orange, grated Zest
2 soup spoons of Rum (30mL)
2 Eggs Yolks
1 Egg Yolk for Whitewashing
Icing Sugar, at your liking
1 Little Figurine (OR a Bean)
1 Crown (in plastic or paper)
1 Mold that have 25cm of diameter

1. Split the Puff Pastry in two portions, one of 250g and the other of 150g. Roll out the bigger one untill it exceed the mold by 2 or 3 centimeters. Deposit the the pastry on a greased plate. With the second pastry, form a rolled-dough that have 25cm of diameter with the help of a rolling pin.

2. Preheat the oven at 220°C (428°F)

3. Mix the Almonds, the Sugar, the Butter, the Orange, the Rhum and the 2 Eggs Yolks to make the stuffing, then spread into the mold. Put the Figurine or the Bean in the stuffing, then cover it with the Pastry ring.

4. Whitewash its side with Water, then refold the pastry exceeding the mold and press. Add some Milk drops to the Egg Yolk and whitewash the surface of the cake. Jab it with a fork.

5. Cook in the middle of the oven, from 20 to 30 minutes. Depending of your likings, sprinkle the Icing Sugar on it. Let it cool down for 2 or 3 minutes in the stopped oven. Serve the cake hot or cold.

6. Enjoy

Gives 4 to 6 portions.
Source: «Noël dans le monde entier», Viridis Editions. (Via Journal L'Impact de Drummondville)



#105 un_kebecois

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Posted 23 April 2013 - 01:42 PM

Avocado, Turkey and Pepper Quesadilla

4 large Wheat Tortillas (260g)
2 roasted Pepper, peeled and cut into thin slices
2 Avocados, cut into little dices (340g)
130g of Turkey Breast Roast(cooked), cut thinly
1/2 red Onion, cut (80g)
4 soup spoons of fresh Coriander, cut (8g)
2 soup spoons of Lemon Juice (30mL)
1/4 tea spoon of Caraway Powder
Salt and Pepper
1 1/3 cup of grated Cheddar (100g)

1. Put 2 Tortillas on a work aurface. Put all the ingredients into a bowl, except the Cheese. Mix well to incorporate the spices to the mix. Share this mix on the 2 Tortillas. Stuff with the Cheese and cover with the 2 other Tortillas.

2. Cook one Quesadilla at the time in a antiadhesive pan at medium-low heat for about 1 or 2 minutes, then flip it over with a spatula and cook it 2 additionnal minutes untill the Cheese melt and the Tortillas golden. Do not cook it longer: The Tortillas musn't be crisp, they must remain supple! Repeat with the second Quesadilla. ALTERNATIVELY, cook both Quesadillas in the oven at "Broil" something like 2 minutes each sides.

3. Cut each Quesadilla in 6 slices and serve.

4. Enjoy.

Gives 4 portions
Total time: 20 minutes
560 Calories/portions
Source: Journal de Montréal



#106 un_kebecois

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Posted 23 April 2013 - 02:24 PM

Pepper Steak



4 Sirloin Tip Roast Steaks (500g), around 1,5 cm thick
1 soup spoon of Pepper seeds, ground
1/4 cup of Butter (55g)
1/3 cup of Cognac (85mL)
1/3 cup of Whipping Cream 35% (85mL)
Salt and Pepper

1. Sprinkle on both sides of the Steaks 1/2 soup spoon of Pepper while pressing the grains to the meat. Leave it 30 minutes at the room temperature.

2. Sear the Steaks in the Butter at Medium-High heat, one minute each side, salt it and immediately remove it from heat. Reserve them, but keep them warm.

3. Deglaze the pan with the Cognac, add the Cream and the rest of the Pepper, cook some minutes to Medium heat while well scrubbing the pan. Put back the Steaks into the pan and cook an additional minute or two, flipping them once. Serve in warm plates by topping the Steaks with sauce.

4. Enjoy


Gives 4 portions
Total time: 45 minutes
420 Calories/portion
Source: Journal de Montréal



#107 Fr0stbite

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Posted 23 April 2013 - 04:24 PM

Might as well post one of my own recipes for Chocolate Chip Cookies

 

 

Ingredients
 
• 2 1/2 cups all-purpose flour
 
• 1/2 teaspoon baking soda
 
• 1/4 teaspoon salt
 
• 1 cup brown sugar (firmly packed)
 
• 1/2 cup white sugar
 
• 1 cup cold salted butter or shortening, cut into cubes
 
• 2 large eggs
 
• 1 1/2 tablespoons vanilla extract
 
• 1 1/2 cups chocolate chips
 
Directions
 
1. Preheat oven to 300° F.
 
2. In a medium bowl combine flour, baking soda, and salt. Mix well with a wire whisk.
 
3. In a large bowl, with an electric mixer blend all the sugars at medium speed.
 
4. Add the cold butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract and mix at low to medium speed just until blended. Do not over mix.
 
5. Add the flour mixture and chocolate chips and blend at a low speed just until mixed. Do not over mix.
 
6. Drop by rounded tablespoons onto an ungreased cookie sheet, two inches apart.
 
7. Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. 
 
Recipe makes 25-32 Cookies
 
I'll be sure to try out all of these recipes sometime! They all sound so good, can't wait to make them! 


#108 un_kebecois

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Posted 24 April 2013 - 06:02 PM

Fresh Fruits Yogurt Cup

200g of Fresh Raspberries (1 1/3 cup)
200g of Fresh Canberries (1 1/3 cup)
200g of Fresh Red Plums (1 1/3 cup)
100g of Rhubarb, in pieces (1/2 cup)
400g of raw Brown Sugar, (1 2/3 cup)
300g of plain Yogurt (1 1/4 cup)
300g of plain Kefir* (1 1/4 cup)
150g of Nuts Granola (1 cup)
Some bits of Fresh Mint

1. Put the fruits in a pan. Bring them to a boil while stirring from time to time to prevent them to stick. Let it simmer for about 15 minutes, untill the Canberries burts and the Rhubarb is cooked.

2. Pour them into a bowl and let it cool down into the fridge.

3. Mix the Kefir* and the Yogurt into a bowl, cover and reserve in the fridge.

4. Fill an high glass (Gin-Glass like) with fruits at its teo-thirds. Add some Yogurt.

5. Sprinkle with Granola and Fresh Mint before serving.

6. Enjoy

*The Kefir is made with fermented milk, skimmed or not, and sour tasting. It's easy to digest and is an excellent source of Proteins. It's very popular in Caucasia.

Give 4 portions
Total time: 45 minutes
Difficulty: Medium
*Anticancer receipe*
Author: Steve McCandless, Artisan-owner of the "Clocher Penché Bistro" Bistro in Québec City.
Source: "Cuisiner avec les aliments contre le Cancer" (via Journal de Montréal)



#109 un_kebecois

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Posted 24 April 2013 - 09:23 PM

Spinach Cream



340g of Spinach, rinced and dripped (12 cups)
1 soup spoon of Canola Oil (15mL)
3 soup spoons of Butter (40g)
1 French Shallot, cut thinly (40g)
1/4 cup of White Flour (30g)
3 1/2 cups of Partially skimmed Milk 2%
1 pinch of grated Nutmeg
Salt and Pepper

1. Put the dripped Spinach into a pan without adding any water. Salt them, cover and cook at High heat for 3 minutes, untill the leaves sear and turn dark green. Transfer them into a stainer and press them to evacuate the exceeding Water. Reserve.

2. Meanwhile, in another pan, brown the Shallot in the Oil and the Butter 3 minutes at Medium heat untill it become translucid. Add the Flour and cook 1 minute while stirring it. Add the Milk and bring to a boil while you keep stirring it. Cook it for about 4 minutes, while still stirring it, untill the mix thicken.

3. Remove the pan from the heat and add the Spinach. Let it coll down some minutes before reduce into a cream. Reheat to the max at Low heat. Add the grated Nutmeg, the Salt and the Pepper. Serve.

4. Enjoy.

Gives 4 portions
Total time: 20 minutes
240 Calories/portion
Source: Journal de Montréal



#110 un_kebecois

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Posted 25 April 2013 - 01:39 PM

Poached Chicken Breast, with Caper, Tomatoes and Raisin Salad (Main Dish)



4 cups of Water
1 Onion, in quarters
1 Garlic Clover, peeled and cut
4 Chicken Breast without skin.

Salad

1/4 cup of Raisins
2 table spoons of Capers
1/4 cup of Red Onion, cut
1/4 cup of Red Wine Vinegar
3 table spoons of Olive Oil
2 big riped Tomatoes, in quarters
1 Roman Lettuce, in segments

FOR THE SALAD:

1. In a bowl, mix the Raisins, the Capers, the Onion, the Red Wine Vinegar and the Oil. Reserve. (If you want to eat the Salad alone, add the Tomatoes and the Lettuce.)

FOR THE CHICKEN:

1. In a big pan, combine the Water, the Onion and the Garlic. Bring to a boil and cook 10 minutes. Plunge the Chicken Breasts into the liquid and let it boil smoothly 5 minutes.

2. Remove the pan from the heat and let the Chicken cool down in its broth.

3. Drip and cut thinly the cooled Chicken. In a big bowl, combine all the ingredients and immediately serve.

4. Enjoy

Author: Chief Danny St Pierre
Source: "100 recettes pour toi mon coeur" 28p. (via Journal de Montréal)



#111 un_kebecois

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Posted 26 April 2013 - 02:53 PM

Grated Ratatouille for grown-up

1 soup spoon of Butter (15mL)
1 little Onion, cut
2 Garlic Clovers, cut
1 cup of Butternut Squash, cut into tiny dices (250mL)
1 Courgette, cut into tiny dices
1/2 Red Pepper, cut into tiny dices
1 cup of Mushrooms, cut into quarters (250mL)
1/2 Aubergine, cut into tiny dices
2 Italian Tomatoes, cut into tiny dices
2 soup spoons of Fresh Basil, cut
1/4 to 1/2 tea spoon of Crushed Pepper (1 to 2 mL)
2 cups of Rice OR Millet OR Quinoa OR Cooked Spaghetti Squash (500mL)
1 1/2 cup of Canadian Mozzarella, grated (375mL)
1/4 cup of Canadian Parmesan, grated
Salt
Fresh ground Pepper

1. In a pan, melt the Butter and brown the Onion, the Garlic and the Squash for 5 minutes.

2. Add the Courgette, the Pepper, the Mushrooms and the Aubergine. Continue to cook for 5 to 7 minutes. Season.

3. Incorporate the Tomatoes and half of the Basil. Close the heat and let it rest covered for a minute.

4. Add the Crushed Pepper.

5. Pour on the Rice/Millet/Whatever you choose.

6. Sprinkle with the Mozzarella and the Parmesan, then put it into the oven to melt the cheese and serve with the remaining Basil.

7. Enjoy.

Total time: 45 minutes
Source: www.plaisirlaitiers.ca (via Journal de Montréal)



#112 un_kebecois

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Posted 29 April 2013 - 12:16 PM

Sesame glazed Aubergines



2 tea spoons of Sesame Seeds (5g)
4 Chinese Aubergines (700g), cut crosswise in 1cm slices.
4 tea spoons of Soy Sauce (20mL)
1/3 cup of Groundnut Oil (85mL)
2 tea spoons of Grilled Sesame Oil (10mL)
2 tea spoons of Rice Vinegar (10mL)
2 tea spoons of Hoisin Sauce (10mL)
2 1/4 tea spoons of Miso (Fermented Soybean dough)(10g)
2 Green Onions/Shallots, cut

1. Preheat the oven at 175°C (350°F)

2. Golden the Sesame Seeds some minutes in a little pan while tossing them around. Reserve.

3. In an antiadhesive pan, dry-cook the Aubergine slice at somewhat High heat, until they get colored on both side, so around 3 minutes. Transfer them into a plate that goes into the oven and cook for about 10 minutes, until the Aubergines are tender, but not too dry.

4. In a little bowl, mix the other ingredients, except the Onions. Pour that mix on the hot Aubergines when they get out of the oven, Put the Green Onions on them and serve.

5. Enjoy.

Gives 4 portions
Total time: 25 minutes
200 Calories/portion
Source: www.soscuisine.com, Via "Bien manger au quotidien", by Cinzia Cuneo ( Journal de Montréal)

 


 



#113 un_kebecois

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Posted 30 April 2013 - 03:19 AM

Chick-pea and Tomatoes Moroccan Salad



1/2 Red Onion (80g), cut thinly
2 soup spoons of extravirgin Olive Oil (30mL)
3 soup spoons of Lemon Juice (45mL)
1/2 tea spoon of Cayenne Pepper
1/2 tea spoon of Caraway Powder
Salt and Pepper
3 cups of canned Chick-peas, dripped and rinced (750mL)
4 Italian Tomatoes (280g), cut into dices and seeded
3 soup spoons of Fresh Mint, cut thinly

1. Put the cut Onion into a little bowl filled with Water and a few drops of Vinegar. Let it stew a dozen of minutes while you're making the rest of the receipe.

2. Pour the Oil and the Lemon Juice into a salad bowl. Add the Spices, Salt and Pepper. Whip the Dressing untill it is emulsified.

3. Put the Chick-peas, the Tomatoes and the Mint into the salad bowl. Add the cut Onion. Mix the ingredients and verify the seasonning.

4. Let it rest another dozen of minutes to let the flavours reveal themselves before serving.

5. Enjoy.

Gives 4 portions
Total time: 25 minutes.
240 Calories/Portion
Source: Journal de Montréal.



#114 un_kebecois

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Posted 30 April 2013 - 04:52 PM

Panna Cotta



1 cup of Sugar (200g)
1 table spoon of Lemon Juice (5mL)
2 cups of Whipping Cream 35% (500mL)
1/2 table spoon of Vanilla extract (2,5mL)
2 tea spoon of Jelly Powder (4g)

1. Pour 1/2 cup of Sugar with 1 soup spoon of Water and the Lemon Juice into a medium glass container OR in Pyrex. Cook 5 minutes in the microwave at Maximum heat, untill the golden-brown syrup start to boil. Pour into 6 ramekins and make sure they're covered. Reserve.

2. In a pan, cook at Low heat the Cream, the rest of the Sugar and the Vanilla. Stirr, bring to a boil then remove from the heat. In a little bowl, mix the Jelly with around 1/4 of the hot mix. Put everything into the pan, away from the heat, while still moving it untill the Jelly is completely dissolved. Share equally the mix with the 6 ramkins, then put them into the fridge. Wait at least 2 hours before serving.

3. Put the ramkins upside-down in the plates and serve.

4. Enjoy.

Gives 6 portions
Total time: 2 hours 20 minutes
400 Calories/portion
Source: Journal de Montréal



#115 un_kebecois

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Posted 01 May 2013 - 06:41 AM

Easy Marple Nun's Farts (Hurr)

1 roll of Pillsbury's Plain Croissant (235g)
125mL of Marple Syrup (1/2 cup)
125mL of Marple Sugar OR Brown Sugar (1/2 cup)
250mL of thick 15% Cream (Crountry-Style) (1 cup)

1. Get the Dought roll out of the wrapping and put it on a cutting plank, without uncoiling it.

2. Cut the roll in 8 or 9 equal slices.

3. Put the slices in a square Pyrex container or anything equivalent, without them touching other slices.

4. In a pan, uncovered, bring to a boil the Cream, the Syrup and the Marple Sugar/Brown Sugar, while stirring with a whip.

5. Add Marple Sugar OR Bronw Sugar (depending which one you choosed first) If desired.

6. Make it boil for 5 minutes while still stirring.

7. Pour the Syrup on and in between the dought slice.

8. Cook in the oven at 350°F 30 minutes or untill the dought is golden.

9. Let it cool down before serving with Ice Cream.

10. Enjoy.

Gives 8 portions
Total time: 50 minutes
Source: www.recettes.qc.ca Via Journal L'Express de Drummondville)

 


 




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