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.

---

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.