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
   

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