Tuna Tapenade

Use this as a sandwich spread or on crackers or rounds of bread for appetizers.

• 1 5oz. can of tuna, drained 
• 2 anchovies, minced 
• 2 cloves garlic, minced 
• ½ cup pitted black olives 
• 1 tbsp lemon juice 
• ½ tsp black pepper 
• 4 oz. olive oil, cream cheese or butter 

Place tuna, anchovies, garlic and olives in a food processor. Pulse until contents are finely chopped. Blend in lemon juice, pepper and olive oil, cream cheese or butter. Purée until smooth.

Aspic

The aspic adds that professional touch to a terrine or paté. You may also place thin carrot slices or other garnish in the aspic. If you wish to chop the aspic to garnish a dish use 4 tbsp of gelatin instead of 3.

Yields: 3-4 cups aspic

Ingredients

• 4 cups beef, pork or chicken broth, canned or clarified
• 3-4 tbsps unflavored gelatin (for a very stiff aspic use 4 tbsp gelatin)
• 1⁄2 cup dry white wine or red wine

Directions

1. Pour 1 cup of the broth into a saucepan and sprinkle the gelatin on top.
2. Let it sit for 5 minutes.
3. Heat until the gelatin has melted.
4. In another saucepan heat the remaining broth and wine to the boiling point and combine the two liquids.
5. Chill until syrupy and almost settled, then pour into paté molds and refrigerate.

Tomato Aspic Salad

By Martha Hall Foose

Yield: 8 servings

This tomato aspic is like a wobbly take on a Virgin Mary. Created by award-winning chef Martha Hall Foose, the base is a duo of canned tomato juice and gelatin, which is flavored with essential Bloody Mary ingredients. The savory gelatin is served in individual ramekins and studded with onion, bell pepper, and celery.

Ingredients

• 24 ounces canned tomato juice
• 2 envelopes unflavored powdered gelatin (~1½ tablespoons)
• 2 tsp brown sugar
• ¼ tsp ground black pepper
• 1 tbsp Bloody Mary rimming spice mixture*
• ¼ tsp cumin (if not in rimming spice above)
  
• ½ tsp hot sauce
• ½ tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• Vegetable oil, for brushing
• ¼ cup mild onion―green onion, Vidalia, Spanish onion or Shallot, finely chopped (~1/16 inch slices for green onion or 1/8 inch dice for others)
  
• 2 tbsp green bell pepper, finely chopped (~1/8 inch square)
• ¼ cup inner celery ribs or celery root, finely chopped (~1/8 inch square)
• Sliced hard-boiled eggs, steamed asparagus (cooled) and leaf lettuce

Directions

1. In a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, combine the remaining tomato juice with the sugar, salt, rimming spices, hot sauce, lemon zest and lemon juice and heat just until warm. Add the gelatin mixture and stir until it dissolves completely. Return the mixture to the bowl and refrigerate until cold but not set, about 1 hour.
   
2. Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. [You could also add a piece of celery leaf to the bottom of each ramekin.]  Refrigerate for at least 2 hours, until chilled and set.
3. Unmold each aspic onto a lettuce leaf on a plate, and serve with a sliced hard-boiled egg and a few asparagus stalks. As an option also serve with a couple of inner celery stalks. Lightly salt and pepper the egg slices.
   

To add an additional level to this dish, add a smear of celeriac pureé to the plate. And could also add a tuile of parsley, celery, red pepper or onion (using onion powder).

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* – Use either a pre-made commercial Bloody Mary rimming spice mixture or follow the recipe below:

• ¼ cup Kosher Salt
• 1 tbsp Celery Salt
• 1 tbsp Cumin
• 1 tbsp Garlic powder
• 1 tbsp Smoked Paprika
• 1 tsp Black Pepper
• ¼ tsp Dry Mustard Powder
• ¼ tsp Dry Powdered Ginger

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Download PDF.

Hungarian Mushroom Soup

Ingredients

• 2 cups chicken broth 
• ½ cup dry white wine
• 4 tbsp butter
• 2 cups chopped onion
• 1 lb mushrooms, sliced
  
• 2 tsp paprika
• 2 tsp thyme
• 2 tsp dill
• 2 tbsp soy sauce
• 1 cup whole milk
• 3 tbsp flour
• ¼ cup sour cream
• 2 tbsp fresh lemon juice
• Salt and pepper to taste
• Small bunch of spinach (optional)
  

Directions

1. Sauté mushrooms and onions in butter for about 15-20 minutes. Add broth, wine, soy sauce and seasonings, and simmer on low till reduced by half.
2. Mix flour and milk and add slowly. Simmer until thick, 10 minutes. Salt and pepper to taste.
3. Add optional spinach if you want and simmer until fully wilted.
4. Stir in sour cream and lemon juice just before serving.

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.