Timbale of Brussels sprouts

Timbale de choux de Bruxelles from Mastering the Art of French Cooking, p.440

This recipe takes the everyday Brussels sprouts to a new level making an elegant opening dish. Preferably make with individual timbales, or if none are available it can be made as one large dish. 

Serve as a lunch or as an accompaniment to veal or chicken.

Cooking time: 1 hour 20 minutes

Ingredients

• 1 lb Brussels sprouts
• 2 oz breadcrumbs
• 2 oz finely chopped onion
• 4 tbsp butter
• Pinch of nutmeg
• 2 oz grated Gruyère
• 5 eggs
• 8 oz milk
• 1 tsp salt
• ½ tsp ground black pepper
• 6 individual timbales or 1 large mold 
• Peanut oil 
• Fine breadcrumbs for lining molds

Preparation

1. Preheat oven to 325°F
2. Clean the Brussels sprouts. Remove a few of the outside leaves to use to line the timbales and simmer these in a small amount of water to soften.
3. Cut the remaining Brussels sprouts into pieces (or mince in food processor for finer texture). If overly moist place on a baking sheet and put in the oven for a few minutes to dry out.
   
4. Grease the timbales with peanut oil and sprinkle with the fine breadcrumbs, rotating to cover the bottom and sides. Discard excess.
5. Line the timbale bottom and sides with the Brussels sprouts leaves. The leaves don't have to cover the entire surface – gaps are okay.
   
6. Sauté the chopped onion in the butter until it becomes soft and translucent. Pour into a bowl and add pepper, salt, nutmeg, cheese and bread crumbs. Slowly beat in the eggs.
7. Bring the milk to a boil. Gradually pour in the egg mixture while mixing continually (to avoid cooking the eggs) and add the minced Brussels sprouts.
8. Pour the mixture into the mold or timbales – filling only about half full. Pour boiling water into a into a bain-marie about half way up the side of the dish(es). Keep the water simmering and cook them 30 to 40 min. (or until a toothpick comes out clean).
9. Remove the mold/timbales from the oven and let stand 5 min. Cut along the inner edge with a knife blade and tap onto a preheated dish.
10. Serve with a cream sauce poured around the base of the timbale or in a side dish if made as a single large serving.
11. Recommended sauces are Sauce Chivry (béchamel with cream and herbs), Sauce Mousseline (hollandaise with cream), or Sauce Mornay (béchamel with cheese), using some more of the  Gruyère cheese that was used in the timbales.

© 2016 Roularta Media Group. Tous droits réservés. WeekendLevif.be

(Translated by Google and adapted for portions)

Escargot à la Bourguignonne

This is the classic escargot recipe

4 dozen snails 3 tsps minced parsley 1 cup butter, softened to room temperature ½ tsp salt 1 clove garlic, peeled and mashed ⅛ tsp of pepper 2 tbsps minced shallots or scallions fresh white breadcrumbs 4 dozen snail shells (optional)		Escargot à la Bourguignonne is actually escargot cooked with beurre à la bourguignonne — Burgundy butter. Drain snails and pat dry on paper towel. Preheat oven to 375ºF. Mash garlic into a paste and combine with finely chopped shallots and parsley. Add salt and pepper and mix in butter. Place a small dab of the butter in the bottom of the shell, push a snail into the shell, and cover the snail with generous dab of the butter mixture. If using an escargot dish, put a small amount of snail butter in each section and push a snail into the butter. Top with a generous dab of the butter. For best results refrigerate at least one hour. Sprinkle with bread crumbs and bake, uncovered, 10-12 minutes. When piping hot, serve along with some good French bread accompanied by a young red wine, such as a Beaujolais.
Adapted from Le Guide Culinaire by August Escoffier.

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For other escargot recipes see here.

Mom's Christmas Pudding

• 1 cup suet, finely chopped
  
• 1 cup currents 
• 1 cup molasses 
• 1 cup brown sugar 
• 3 eggs
• 3 cups flour 
• 1 cup sour milk* or buttermilk 
• 1 tsp baking soda 
• 1 tsp salt 
• 1/3 tsp cinnamon 
• 1/3 tsp cream of tartar

Directions

1. Combine all ingredients together in a large bowl.
2. Spoon into serving bowls, either one or two large ones, or in small individual serving cups. 

* - to make sour milk, set out the milk (that is at least 2% butterfat content) until it is at room temperature. Add 1 tablespoon of vinegar per cup of milk. Let stand for 15-20 minutes and it should start to curdle; i.e., lumps start to form in it. It is now ready to use.

Instant Beef Pot Roast

Using a pressure cooker makes this a faster cooking pot roast.

Ingredients

• 2 lb beef roast
• 1 medium onion, chopped
  
• 1 carrot, thickly chopped
  
• 1 celery stick, thickly chopped
  
• 1 cup beef broth
• 2 tsp butter
  
• 2 tsp soy sauce
• 2 bay leaves
• 2 tbsp flour
• 1 tsp salt
• ½ tsp pepper
  
• ¼ tsp baking soda

Directions

1. Rub salt and pepper all over the roast and let set at least half an hour. Tie up the roast with butcher's string.
2. In a saucepan sauté the onion, carrot and celery in the butter until lightly browned to caramelize.
   
3. Set pressure cooker on the high heat and high pressure settings.
4. Place the roast with the sautéed vegetables and the remaining ingredients (except the flour) in the pressure cooker and cook for 5-8 minutes.
5. Decrease the pressure cooker to medium low and cook for about 55 minutes.
6. When cooking is done let everything rest in the cooker for 10 minutes.
7. Remove meat to a platter and tent with aluminum foil.
8. Use a fat separater to remove any excess fat. Remove the bay leaves.
9. Put the remaining contents of the cooker into a blender and blend well, or place in a bowl and use a hand blender.
10. Put broth into a saucepan and reheat. Put ¼ to ⅓ cup of the liquid into a small bowl, add the flour and blend well. Pour this slowly into the saucepan whisking well to incorporate the flour mixture and simmer until the sauce thickens. Serve this as gravy on the side.

Download PDF here.

Steak Marinade

Ingredients:

• ½ cup olive oil 
• ⅓ cup soy sauce
• ¼ cup Worcestershire sauce 
• ¼ cup balsamic vinegar
• 2 tbsps Dijon mustard
• 2 cloves garlic, minced 
• 1 tsp dried rosemary 
• 1 tsp dried thyme 
• ½ tsp ground black pepper

Instructions:

1. In a mortar and pestle pound the rosemary and thyme to reduce to a powder. Add the garlic and pound to make into a paste.
2. In a small bowl, whisk together all the ingredients. This can be prepared a day or two in advance and refrigerated.
3. Place the steak in a large resealable bag or a shallow dish and pour the marinade over it, making sure that the steak is well coated.
4. Marinate the steak for at least 2 hours, or refrigerate and marinate up to 24 hours. The longer you marinate the steak, the more flavourful it will be.
5. Grill the steak to your desired level of doneness.
6. Let the steak rest for a few minutes before serving.

Download PDF here.

Glazed Carrots

• 2 pounds carrots, peeled and cut into sticks
• ¼ cup butter
• ¼ cup packed brown sugar
• 1 lemon
• 1 lime 
• ¼ tsp cinnamon
  
• ¼ teaspoon salt
• ⅛ teaspoon ground white pepper
• Parsley
  

1. Place carrots into a large saucepan; pour in enough water to cover and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
2. Zest the lemon and the lime then juice each.
3. Melt butter in the same saucepan over low heat. Stir in brown sugar, cinnamon, salt, and pepper until dissolved. Add the lemon and lime juice and zest. Cook to reduce the sauce until it is thick enough to coat the carrots
4. Add carrots to the saucepan and toss until coated in the glaze. Cook until the carrots are warmed through, about 1 to 3 more minutes
5. Finely chop the parsley and sprinkle over carrots.
   

Download PDF here.

Cod Green Curry

Spice things up a little or a lot with a traditional Thai-style green curry upgraded with the pride of the Atlantic Canada: cod.

Also good with: Halibut, Pacific Hake, Pickerel, Redfish, Rockfish, Sablefish, Trout

Prep time: 10–15 minutes
Cook time: 18–20 minutes
Serves: Serves 4

Ingredients

• 1 lb cod loin
• 1 tbsp olive oil
• ⅓ cup Thai green chili paste
• 1 large shallot, minced
• 2 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 1 small red bell pepper, sliced
• 1 can coconut milk
• 1 cup seafood stock
• 1 tsp fish sauce
• ½ tsp salt
• 1 cup Japanese eggplant, cut into ½-inch cubes
• ¼ cup snow peas
• 4 cups Jasmine rice, cooked
• Garnishes: Lime wedges, Thai chilis, Cilantro, Thai basil

Directions

1. Cut cod loin into 1-inch chunks, pat dry, and set aside.
2. Cook Jasmine rice according to package directions to yield 4 cups of cooked rice.
3. Heat olive oil in a large pot over medium heat. Add chili paste, shallot, garlic, and ginger; cook for 1 minute. Add in red bell pepper slices and continue to cook for 2–3 minutes. Mix in coconut milk, stock, fish sauce and salt. Bring mixture to a simmer, add in eggplant, and allow to simmer for 6–7 minutes.
4. Reduce heat to medium-low and gently stir in cod and snow peas. Let the fish poach for 4–5 minutes.
5. Serve curry over Jasmine rice with lime, and Thai chilis, cilantro, and Thai basil to taste.

Creamy Sausage and Tortellini Soup

Serves 6

Ingredients:

• 1 lb. Italian sausage
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 2 large carrots, peeled and diced
• 3 garlic cloves, minced
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp Italian seasoning
• 1 tsp fennel seed, crushed or chopped
• One 5.5 oz. (156mL) can tomato paste
• 1 cup dry white wine
• ½ cup all-purpose flour
• 5-6 cups chicken broth
• 14 oz. (400gm) package of fresh cheese tortellini
• 2 cups heavy cream
• 1 handful chopped fresh spinach
• Parmesan and fresh parsley for serving

Instructions:

1. In a large stockpot set over medium-high, cook the sausage, breaking up into little pieces. When sausage is mostly browned, add onion, celery and carrot, sauté for 5 minutes or until the vegetables are soft.
2. Add the garlic, spices, and tomato paste; sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally to prevent it from burning.
3. Add wine and let it cook out for a few minutes. Stir the flour into the sausage and cook for 1 minute. It’ll be sticky and dry. Gradually add in the chicken broth and stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to low and simmer for 15 minutes.
4. Add the cream, then bring it to a low simmer. Add the tortellini and spinach. Cook just until tortellini is al dente.
5. Serve with fresh parsley and grated Parmesan over each serving bowl.

Sole Véronique

Serves 4

• 1 lb sole fillets, skinned and halved
• ½ tsp salt
• ½ tsp freshly ground white pepper
• 1 large onion, thinly sliced
• 1 bay leaf, crumbled
• 8 oz dry white wine
• 3 tbsps water
• 1 oz butter
• 1 oz flour
• 4 oz milk
• 3 tbsps double cream
• 8 oz green grapes, peeled, halved and pipped

1. Lightly grease a large baking dish. Rub the fish fillets with the salt and arrange on the bottom of the dish. Sprinkle with the pepper, onion and bay leaf and pour over the wine and water. Cover with aluminum cooking foil and cook in a moderate oven – 350°F – for 15-20 minutes or until the fish flakes easily.
2. Remove the dish from the oven and, using a fish slice, transfer the fish fillets to a warmed serving dish. Strain the fish cooking liquid into a jug. Reserve 4 ounces of this stock.
3. In a small saucepan, melt the butter and stir in the flour. Cook for 1 minute then gradually add the milk and the reserved stock to make a sauce. Stir in the cream and cook, stirring constantly for 2 minutes. Pour the sauce over the fish fillets, arrange the grapes around the dish and serve at once.

Scallops au gratin

Serves 4

• 12 scallops, cut into ¾-inch pieces
• ¼ pint dry white wine
• ½ pint water salt and freshly ground black pepper
• 2 oz butter
• 2 shallots, finely chopped
• 4 tbsps flour
• 4 tsps chopped parsley
• ¼ pint single cream
• 1 ½ lb potatoes, boiled and mashed
• 2 oz fresh white breadcrumbs
• 3 oz cheese, grated

1. Place the scallops in a saucepan with the wine, water and seasoning to taste. Bring to the boil then simmer for about 10 minutes or until tender. Strain and reserve 14 oz of the cooking liquor.
2. Melt the butter in a clean saucepan. Add the shallots and cook for about 5 minutes until soft. Stir in the flour and cook for 1 minute. Gradually add the reserved liquor to make a smooth sauce. Bring to the boil and simmer for 2 minutes. Add the scallops, chopped parsley and cream. Adjust the seasoning and reheat gently but do not allow to boil.
3. Meanwhile, pipe or spoon the potato around the edge of four flameproof dishes or large scallop shells. Brown under the grill until golden. Spoon the scallop mixture into the centre. Mix the breadcrumbs and cheese together and sprinkle over the scallops. Lightly brown under a moderate grill and serve.

Cook's Tip: Scallops can be an expensive ingredient and are not always available fresh. If you don't want to use frozen scallops, you can economize by using 6 scallops along with 8 oz of cooked, delicate white fish such as sole or flounder, or replace the scallops with prawns.

Cretons de Quebec

Ingredients:

• 1 pound ground pork
  
• 1 cup milk 
• 1 medium onion – finely diced 
• 3-4 cloves garlic – minced 
• 1 pinch ground cinnamon 
• 1 pinch ground cloves 
• 1 pinch ground allspice 
• salt and pepper to taste 
• ¼ to ⅓ cup bread crumbs (depending on desired thickness)

Instructions:

1. Cook the meat in a large skillet over medium heat until just cooked. Add onion and cook until meat is golden brown. If meat looks too dry add lard or bacon fat.
   
2. Add the garlic and spices and cook until onions and garlic are thoroughly cooked.
3. Add the milk and bread crumbs and continue to simmer over low heat until the milk is mostly evaporated and the mixture starts to thicken.
4. Remove from the heat and taste. Adjust seasoning (salt and pepper) as desired. 
5. Refrigerate at least 4 hours or overnight before serving to allow it to firm up.

 

Pork Paté

Ingredients

• 2½ pounds finely ground pork
• 1 cup finely minced onion
• 12 ozs bacon (8 to 10 slices), finely minced
• 3 garlic cloves, finely minced
• 1½ cup Cognac
• 3 tbsps unsalted butter
• 2½ tsps salt
• 2½ tsps dried thyme
• 1 tsp fennel, ground
  
• 1 tsp allspice, ground
  
• 1 tsp freshly ground black pepper
• 2 large eggs, lightly beaten
• ⅓ cup whipping cream
• 2½ tsp salt
• Crackers or bread

Preparation

1. Set rack at lowest position in oven and preheat to 350°F.
2. In a small saucepan, boil Cognac until reduced to 1/2 cup. Set aside to cool.
3. Melt butter in a heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.
4. Combine pork and bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sautéed onion, garlic, salt, thyme, allspice, fennel and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and the reduced Cognac. Stir until well blended.
5. Grease a 9" x 5" x 3" inch metal loaf pan. Using hands, evenly press the meat mixture into the pan. Cover pan tightly with foil.
6. Make a bain marie by placing the pan of pâté into a 13" x 9" x 2"-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up the sides of the loaf pan.
7. Bake pâté until a thermometer inserted into the center reads 155°F, usually about 2 hours 15 minutes.
8. Remove from oven and chill for a few hours or overnight.
9. Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; remove any excess fat from the surface of the pâté. Cut pâté into ½-inch serving slices. Serve with crackers or a good quality bread for spreading
   

Download PDF here.

Cauliflower Salad with Chickpeas

• 1 medium head cauliflower, about 1¾ to 2 pounds (6 to 7 cups small florets)
• ½ tsp salt, plus more to taste for dressing
  
• ½ tsp fresh ground black pepper, plus more to taste for dressing
  
• 1 tsp finely grated lemon zest (from 1 lemon)
• ½ tsp Dijon mustard
  
• ¼ cup fresh squeezed lemon juice, plus more to taste 
• ¼ cup extra virgin olive oil
• ½ tsp crushed red pepper flakes, or 2 tsp pickled pepper, minced
  
• 1 (15-ounce) can chickpeas, drained and rinsed
  
• ⅓ cup fine fresh herbs like parsley, dill, or mint, chopped
• ½ cup pickled red onions, coarsely chopped, optional, see my pickled onions recipe

DIRECTIONS

1. Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
2. Season with ½ teaspoon of salt and ½ teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
3. To make the dressing, whisk the lemon zest, lemon juice, olive oil, mustard, red pepper flakes (or pickled pepper), a ¼ tsp ground black pepper and a pinch of salt together until creamy and emulsified.
4. Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
5. The cauliflower salad tastes best when given time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.

 

Pickled Red Onion

Great for salads, sandwiches, hamburgers and hotdogs

Ingredients 

• 1 large red onion, thinly sliced
• 1¼ cup apple cider vinegar
• ½ cup water;
• 3 tbsp granulated sugar 
• 1 tbsp salt
• 10 whole peppercorns
• 2 cloves garlic
  
• Pinch of crushed red pepper flakes (optional)

Preparation

1. Pack sliced onion into sealing jars.
2. In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil. Stir until sugar and salt dissolve. Add in garlic and peppercorns, and the red pepper flakes (if using), then pour mixture over onions.
3. Let cool to room temperature, then place lid on jars and refrigerate until ready to use, at least 2 hours, preferably overnight.
4. Onions will keep in refrigerator for up to 1 month.

 

Fish Quenelles & Sweetcorn Velouté

From Dad's Recipe

For the quenelles

• 9 oz (250g) fresh whitefish (haddock, halibut, cod, etc.)
• 1 egg white
• 4½ oz (125ml) double cream
• Nutmeg
• Salt and white pepper
• Smoked paprika
• Parsley

For the choux pastry

• 2 oz (60ml) water
• 1½ tbs butter
• 1 oz (30g) flour
• 1 egg

For the Velouté

• 2 cobs of fresh corn
• 1 small onion
• 1 stick of celery
• 17½ oz (500ml) chicken stock
• 5 oz (150ml) white wine
• 3 oz (80ml) crème frâiche
• 1 tbs butter
• ⅛ tsp turmeric
• Salt and white pepper

Garnish

• Smoked paprika
• Parsley

METHOD 

1. Boil the corn until tender. 
2. Make the choux pastry. Put the water and a pinch of salt and the butter in a pan on a medium heat and bring gently to the boil, when the butter has melted, add in the flour and beat vigorously on the heat with a wooden spoon until the mixture is smooth and comes away from the sides. Take off the heat and cool slightly. Beat the egg and add to the pastry. Beat again with the spoon until smooth. Weight the mixture and divide in half and set aside. (NB: Only half of the pastry will be used in the quenelles – but the remaining half is just enough for two medium eclairs.)
   
3. Make the mousse. Blitz the fish with the egg white in a food processor or mini chopper. Pass through a fine sieve or tamis. Then put the mixture into a bowl and using a hand beater, add the cream and beat on low speed until mixed and smooth. Mix in half the choux pastry with a spoon until well blended. Mix in a good grating of nutmeg and plenty of salt and ground white pepper. Put in the fridge for half an hour to chill. 
4. Make the velouté. Chop the onion and celery and fry gently in olive oil on medium heat for 15 minutes – do not burn or brown. When the corn is cooked, cut the kernels from the cob. Put into a pan with the onion and celery. Add the wine and bring to the boil, reduce for a minute. Then add the stock and bring to a simmer. Cook for 20 minutes then take off the heat and cool slightly. Pour the cooked corn velouté into a blender and blend until very smooth. Pass through a sieve or tamis. Heat the corn velouté into a pan with the turmeric, bring to a simmer, finish with crème frâiche, butter, and salt, and ground white pepper. take off the heat and keep warm. 
5. Make the quenelles. Bring a large pan of water to a gentle simmer. Take the mousse from the fridge and form into quenelles using two spoons. Carefully drop the quenelles in the simmering water (cook in batches). Cook until firm to the touch or they have reached an internal temperature of 160°F (70°C) – usually about 10 minutes. 
6. Arrange the quenelles in a dish and pour over hot velouté. Garnish with smoked paprika and parsley.

Gordon Ramsay’s Shepherd’s Pie

A very flavourful casserole. The rich mash layer along with the vegetable, wine and beef stock make this shepherd's pie a cut above the rest.

Serves 4

Ingredients:

The Filling:

• 2 tbsp olive oil
• 1½ lbs ground lamb or beef
• 1 large carrot, diced or grated
  
• 1 large onion, diced or grated
• 2 celery sticks or a small celeriac, chopped (optional)
  
• 1 cup peas, fresh or frozen
  
• Fresh rosemary
• Fresh thyme
• 2 cloves minced garlic
• Salt
• Pepper
• 2 tsp Worcestershire Sauce
• 2 tbsp tomato paste
• 200ml red wine
• ⅓ cup beef stock

The Mash:

• 1½ lbs potatoes
• ¼ cup heavy cream
• 3 tbsp butter
• Salt
• Pepper
• 2 egg yolks
• ¼ cup Parmesan cheese, grated

Prep Work:

• Dice the garlic
• Separate the herbs from the stems
• Separate the egg yolks
• Peel and slice the potatoes into even pieces

Cooking the Potatoes: Boil the potatoes in water with a little salt added until cooked then strain out the water. Mash or rice the potatoes and add the Mash ingredients above.

Cooking the Filling: Pour the olive oil to a hot pan and add the meat. Stir meat as you cook until it is browned and broken into small pieces. Add the carrot, onion and celery, stir in and cook for 10-15 minutes. Add the rosemary, thyme, and garlic, and stir in. Add the Worcestershire Sauce, tomato paste and red wine. Add the peas and the beef stock and cook until the liquid is reduced — 3-5 more minutes.

Assembly: Scoop the meat mixture into a casserole dish. Spoon the mash over the meat mixture and spread evenly. Scrape the top of the mash with a fork to create ridges. Place into a 400°F oven for 18-20 minutes to brown the potatoes.

©2023 ChefGordonRamsayRecipe

Austrian Potato Salad

Ingredients

• 2 pounds Yukon Gold potatoes, peeled, quartered, & cut into ½-inch-thick slices (see note)
• 5" of an English cucumber, peeled and very thinly sliced
  
• 3 tbsps white wine vinegar, divided, plus more to taste
• ¼ cup olive oil
• 1 tbsp Dijon mustard
• ¾ cup minced red onion
  
• 2 tbsps minced fresh chives
• ½ cup chicken stock
• 2 tsps sugar
• Freshly ground white or black pepper
• Salt
  

Directions

Place sliced potatoes in a large pot and cover with water. Season generously with salt. Bring to a boil over high heat and simmer until potatoes are tender, about 15 minutes.

Drain potatoes and transfer to a rimmed baking sheet. Immediately sprinkle with 2 tablespoons of vinegar and set aside to cool. When they are cool enough to handle, transfer potatoes to a large bowl.

Add remaining vinegar, olive oil, mustard, red onion, cucumber, chives, chicken stock, and sugar. Roughly stir and fold mixture so that the potatoes break down a little and it begins to thicken a little. Season to taste with more salt and pepper. Set aside to rest for at least 30 minutes and up to overnight. (If resting longer than 4 hours, cover bowl and transfer to refrigerator.) Stir again vigorously to thicken dressing; it should have a loose but not soupy consistency. If it's too thick, thin it out with a little extra water or chicken stock and re-season. Serve cold or at room temperature

Note: For the best flavor, store your potatoes in a bag in the refrigerator for 2 to 3 weeks before using them in this recipe, in order to allow natural sugars to build up. 

Source: www.seriouseats.com

Arjamolho - Portuguese gazpacho

Prep Time20 mins   Servings: 4 people
Author: Daniela

This Portugese version of gazpacho is delicious. It is best to prepare it a day or two ahead to allow the flavours to blend.

Ingredients

• 3 medium tomatoes (see note)
  
• 1 green pepper 
• 1 medium cucumber 
• 1 onion 
• 2 garlic cloves 
• ¼ cup olive oil 
• 3 tbsps white wine vinegar 
• 2-3 tsps dried oregano 
• 2-3 slices (about 7 oz) of stale rustic bread, cut about ½ thick
  
• salt and pepper to taste 
• 2 cups cold water

Instructions

Cut the tomatoes in half and squeeze to remove seeds. Chop the tomatoes and onion into roughly ½ inch pieces. Clean the green pepper and peel the cucumber and chop them into the same sized pieces.
In a mortar and pestle pound the garlic and oregano into a course paste.
Cut or tear the bread into small pieces, more or less like croutons, and set aside.
Transfer the chopped vegetables to a bowl. Add the garlic and oregano.
Add the olive oil, vinegar, salt and pepper and mix everything very well.
Pour in about 2 cups cold water and mix well. Refrigerate overnight.
Serve in bowls with the bread pieces added last.

Note: Optionally, you can prepare the soup with the tomatoes peeled. Cut an X into the bottom of the tomatoes. Heat some water in a medium saucepan. When the water starts simmering, drop the in tomatoes for about 30 seconds. Remove the tomatoes and put in a bowl of ice water to cool. Peel the tomatoes.

Recipe Sources: tacoandtiramisu.com/arjamolho-recipe

Tzatziki

 Found this in Greece, a traditional recipe.

• 1 small cucumber, minced
  
• 1 small carrot, finely shredded
  
• 2 cloves of garlic, minced
• 400gm yogurt
• 1 tsp salt
• 1 pinch of pepper
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil

Combine all ingredients and refrigerate.

Steak Marinade

 

Ingredients:

• ½ cup olive oil
• ⅓ cup soy sauce
• ¼ cup Worcestershire sauce
• ¼ cup balsamic vinegar
• 2 tbsps Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• ½ tsp ground black pepper

Instructions:

1. In a mortar and pestle pound the rosemary and thyme to reduce to a powder. Add the garlic and pound to make into a paste.
   
2. In a small bowl, whisk together all the ingredients. This can be prepared a day or two in advance and refrigerated.
   
3. Place the steak in a large resealable bag or a shallow dish and pour the marinade over it, making sure that the steak is well coated.
4. Marinate the steak for at least 2 hours, or refrigerate and marinate up to 24 hours. The longer you marinate the steak, the more flavourful it will be.
5. Grill the steak to your desired level of doneness.
6. Let the steak rest for a few minutes before serving.

Download PDF here.

Chicken Florentine

This creamy chicken Florentine recipe has tender chicken pieces simmered in a Florentine sauce, made up of cream, Parmesan cheese, and spinach. Low in carbs but full of flavour! (This dish is similar to Creamy Tuscan Garlic Chicken but milder and with fewer ingredients.)

Ingredients

For the chicken:

• 2 large chicken breasts
• ½ tsp salt
• ½ tsp pepper
• ½ cup almond flour
• 2 tbsps Parmesan cheese
• 1 tbsp olive oil
• 1 tbsp butter

For the Florentine sauce:

• 1 tbsp butter
• 2 cloves garlic minced
• ¾ cup chicken broth
• 1 tbsp Italian seasonings
• 1 cup heavy cream
• ¼ cup Parmesan cheese
• 2 cups baby spinach loosely packed

Instructions

1. Slice the two chicken breasts length-ways to form four, thin pieces of chicken. Season the four chicken pieces with salt and pepper and set aside.
2. In a small bowl, whisk together the almond flour and Parmesan cheese. Dip each chicken fillet in the flour mixture, ensuring everything is covered.
3. Add the oil and one tablespoon of the butter into a skillet and place it over medium heat. Once hot, add the chicken and cook for 8-10 minutes, flipping halfway through, until golden on the outside. Remove the chicken from the heat.
4. Add the extra butter to the pan, along with the garlic, and cook for 30 seconds, before adding the chicken broth and Italian seasoning. Let it simmer for 5-6 minutes, or until it has noticeably reduced. Add the cream and bring it to a boil, then add the Parmesan cheese and spinach.
5. Add the chicken back into the pan and let it simmer for 5 minutes, until the sauce thickens.
6. Serve the chicken and the Florentine sauce immediately.

To Store: Leftovers can be stored in the refrigerator, covered, for up to 3 days.

To Freeze: Place the chicken and the sauce in an airtight container and store in the freezer for up to two months.

© thebigmansworld.com

Chicken Piccata

Featuring pounded chicken pieces in a luscious, tangy lemon butter sauce, chicken piccata is the next best chicken breast recipe to try. 

Ingredients

• 2 large chicken breasts 
• 1 tsp salt
• ½ tsp pepper
• 2 tbsps all-purpose flour
• ¼ cup butter
• ¼ cup olive oil
• 4 cloves garlic minced
• ⅔ cup white wine 
• 1 tbsp capers 
• 2 tbsps lemon juice
• 2 tsps lemon zest

Instructions 

1. Slice chicken breasts in half to leave you with four cutlets. Pound them lightly to get them even thickness. 
2. Season the chicken with salt and pepper on both sides. 
3. Place flour on a plate and dredge the chicken in it, shaking off any excess. 
4. Heat oil and 2 tbsp of butter in a pan over medium-high heat until the butter melts. Working in batches, cook the chicken until deeply browned on both sides. Once the chicken is cooked, set it aside.
5. Add garlic to the pan and sauté for 10 seconds, then add white wine and simmer until it reduces by half. Add capers, lemon juice, lemon zest, salt, and pepper, and cook for a couple of minutes. 
6. Add the rest of the butter and swirl well, until the butter melts, return the chicken inside and simmer together for two minutes. Remove from the heat and serve with some fresh parsley.

To Store: Transfer leftovers to an airtight container and refrigerate them for up 3 days. 

To Freeze: Chicken Piccata also freezes well. Divide the leftovers into portions and freeze them in airtight containers for up to 3 months.

© thebigmansworld.com

Moroccan Lamb Stew

The Moroccan one-two punch of cumin and cinnamon really makes lamb and chickpeas shine. Time is an important ingredient in this stew, as the slow braise tenderizes the meat, plumps up the apricots and allows the spices to sing. The extras are optional, but flatbread is highly recommended for soaking up the sauce.

• 1 lb boneless lamb shoulder, cut into 1-inch pieces
• Salt to taste
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 medium carrots, peeled, cut into ½-inch rounds
• 4 cloves garlic, minced
• 1 tbsp finely minced ginger
• 1 tbsp tomato paste
• 1 tbsp ground cumin
• 1 tbsp paprika
• ¼ tsp cinnamon
• ¼ tsp cayenne
• 2 cups unsalted beef broth
• 1 can diced tomatoes
• 1 can chickpeas, drained, rinsed
• 8 dried apricots, halved
• ¼ cup packed cilantro leaves, roughly chopped, plus more for serving
• 2 tbsp packed mint leaves, roughly chopped, plus more for serving
• Plain yogurt, slivered almonds and flatbread to serve

1. Preheat oven to 350°F.
2. Season lamb with salt. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb. Cook, turning occasionally, until nicely browned, 7 to 8 minutes. Transfer meat to a plate.
3. Reduce heat to medium. Add onion and carrot, and cook, stirring often, until they start to brown, about 3 minutes. Add garlic and ginger. Cook until fragrant, 1 minute. Add tomato paste, cumin, paprika, cinnamon and cayenne. Cook 1 minute. Add beef broth, tomatoes, lamb and any juices. Season with salt. Raise heat to high. When it comes to a boil, cover and place in oven. Cook 1 hour. Stir in chickpeas and apricots. Continue cooking until lamb is fork-tender, about 30 minutes more.
4. Remove pot from oven and stir in herbs. Serve in warmed bowls topped with yogurt and almonds. Sprinkle with extra herbs. Serve with flatbread.

Serves 2 to 3

Chicken with Apple Cider Cream Sauce

2 cups dry apple cider
2 tbsp Dijon mustard
1 ½ cups whipping cream
⅛ tsp cayenne pepper
2 tbsp olive oil
6 chicken breasts
2 tbsp butter
2 large tart apples*, cored and sliced into rings
Salt & pepper
Parsley

 Directions

• In saucepan over medium-high heat bring cider to the boil and reduce to ½ cup.
• Whisk in Dijon mustard and whipping cream. Season with cayenne pepper and salt and pepper to taste. Continue simmering to reduce to about ½ cup. Keep warm.
• Meanwhile, in a large skillet heat the oil until hot. Add chicken breasts and cook about 3 to 4 minutes per side until done. Transfer to a serving platter.
• Add butter to juices left in the pan and heat until hot; cook the apple slices for a few minutes turning halfway through until tender. 
• To serve, spoon cider sauce over chicken breasts and top with apple slices and spinkle on some chopped parsley.

* - try Granny Smith, Braeburn, Mutsu, Winesap, Pink Lady or Honeycrisp.