Succulent Ribs

 

4 servings

• 2 pieces of ribs
• 250 ml homemade BBQ sauce

Rib brine

• 1 Liter water
• 125 ml salt
• 80 ml sugar
• 30 ml black peppercorns
• 4 sprigs of fresh thyme
• 2 bay leaves
• 24 ice cubes

Whiskey BBQ Sauce

• 1 onion, chopped
• 4 cloves of garlic, minced
• 125 ml whiskey (Jack Daniel's or other bourbon)
• 500 ml ketchup
• 80 ml red wine vinegar
• 60 ml Worcestershire sauce
• 180 ml brown sugar
• 180 ml molasses
• 60 ml tomato paste
• 10 ml liquid smoke
• 5 ml salt
• 5 ml black pepper, ground
• 5 ml Tabasco sauce

1. In a large saucepan, heat the water with all the brine ingredients except the ice cubes; simmer for 5 minutes over low heat, remove from heat and add the ice cubes and stir.
2. If the mixture is not completely cold, place it in the refrigerator; immerse the ribs in the cold brine and refrigerate for at least 12 hours.
3. For the BBQ sauce, in a skillet, simmer the onion and garlic in the whiskey for 10 minutes; stir in remaining sauce ingredients and simmer over low heat for 20 minutes, stirring occasionally.
4. Pass the sauce through a sieve.
5. Remove ribs from brine and place on a rack in a baking dish; pour 2 cm (1 in) of water into the bottom of the dish, cover and bake for 1 hour in the oven at 300F (150C).
6. Remove the lid, generously brush the ribs with BBQ sauce and continue cooking for 1 hour at 350F (175C); baste ribs with BBQ sauce every 30 minutes.
7. Cut into portions and serve.

BON APPÉTIT

The Famous BBQ Chicken

 

4 servings

• 1 whole chicken
• 45 ml BBQ seasoning
• 30 ml vegetable oil
• 2 onions, cut into 4

BBQ Seasoning

• 60 ml sweet paprika
• 15 ml ground black pepper
• 15 ml celery salt or regular
• 15 ml brown sugar
• 5 ml mustard powder
• 5 ml onion powder
• 5 ml garlic powder
• 5 ml cayenne pepper

1. For the BBQ seasoning, combine all ingredients in a bowl; This spice blend will keep for 3 to 4 months in an airtight container in the freezer.
2. To obtain crispy skin, slide a finger under the skin of the chicken breasts and thighs.
3. In a small bowl, combine BBQ seasoning with oil; Rub the entire chicken well with this mixture to penetrate the spices into the flesh.
4. Place the onions inside the chicken.
5. Place the chicken in a baking dish and cook in the center of the oven at 400F (200C) for 1 hour 20 minutes. ; baste the chicken with its juice halfway through cooking.
6. Cut and serve.

BON APPÉTIT

Old-fashioned Veal Blanquette (The Escoffier culinary guide)

 

(Proportion for one service: one kilo 500.)

 

              The elements of the Blanquette are caught in the tendon, shoulder and collar ribs.

              Cut the meat into small pieces; mark them during cooking with enough white stock so that they are covered. Add very little salt, bring to the boil gently, stirring the meat often; skim with the greatest care.

              Add a small carrot; an onion studded with a clove; a bouquet composed of a leek, parsley stems, fragment of thyme and bay leaf. Cook gently for an hour and a half.

              With 100 grams of white roux and a liter and three quarters of cooking, prepare a velouté; add a small handful of fresh mushroom peelings and cook for a quarter of an hour, thinning out the sauce.

              Drain and trim the pieces of veal, if necessary; put them in another saucepan with 20 small white-cooked onions and as many small mushrooms.

              At the last moment, complete the sauce with a mixture of 5 egg yolks; a drizzle of lemon juice, grated nutmeg and a deciliter of cream. Pass it through fine strainer over the pieces and the filling; heat without letting it boil, arrange in a timbale, and sprinkle lightly with chopped parsley.

BON APPÉTIT

Les Carottes Rôties

 

                Remplacez les carottes par des betteraves crues, pelées et coupées en morceaux de même taille. Le temps de cuisson sera d'environ 30 minutes à 350F (180C). Variez la recette en ajoutant une pincée de cumin ou de gingembre à vos jolies carottes.

4 portions

• 20 carottes avec fanes
• 30 ml miel
• 15 ml vinaigre de cidre
• 30 ml beurre
• Sel et poivre

1. Peler les carottes et couper les fanes en laissant 2 cm de tiges pour la présentation ; placer dans un grand bol.
2. Dans un petit bol, combiner le miel, le vinaigre et le beurre ; chauffer 20 secondes au micro-ondes et bien mélanger.
3. Verser le liquide sur les carottes, assaisonner et mélanger afin de bien enrober les carottes ; étaler le tout sur une plaque allant au four recouverte de papier parchemin.
4. Cuire 15 minutes au four à 400F (200C) ; servir.

BON APPÉTIT

Filet Mignon and Béarnaise

 

                Béarnaise sauce actually originated in the Paris region where, in 1837, a restaurant cook reportedly made up for a failed shallot reduction by emulsifying it with egg yolk. He spontaneously named it “béarnaise sauce”.

4 servings

• 1 piece of filet mignon of approximately 800 g coated with pork fat and tied
• 30 ml steak seasoning
• 2 ml salt
• 30 ml vegetable oil

Bearnaise sauce

• 60 ml white wine vinegar
• 60 ml white wine
• 2 shallots, chopped
• 2 ml black peppercorns
• 2 sprigs of tarragon, whole
• 4 egg yolks
• 180 ml butter, melted and tempered
• 30 ml fresh tarragon, chopped
• Salt and pepper

1. Rub the fillet with the steak seasoning and salt.
2. In a large skillet, heat the oil over high heat and sear the beef fillet on all sides to brown it well; Place in oven at 300F (150C) for 30 minutes or until internal temperature reaches 120F (50C).
3. Remove from oven, cover with foil and let rest for 10 minutes.

Bearnaise sauce

1. In a small pan, bring the vinegar and wine to the boil with the shallots, pepper and tarragon sprigs; reduce until approximately 45 ml of liquid remain and pass through a sieve.
2. In a bowl, in a bain-marie, combine the wine reduction and the egg yolks, and whisk until the texture becomes thick and foamy.
3. Remove the bowl from the bain-marie; off the heat, pour in the butter in a thin stream, whisking vigorously.
4. Add the chopped tarragon and season; if the sauce is too thick, add a little hot water.
5. Set aside at room temperature until ready to serve.
6. Serve the filet mignon with béarnaise sauce.

BON APPÉTIT

Filet Mignon et Béarnaise

 

                La sauce béarnaise est réellement originaire de la région parisienne où, en 1837, le cuisinier d'un restaurant aurait rattrapé une réduction d'échalote ratée en l'émulsionnant avec du jaune d'oeuf. Il la nomma spontanément "sauce béarnaise".

4 portions

• 1 pièce de filet mignon d'environ 800 gr bardée de gras de porc et ficelée
• 30 ml assaisonnement à steak
• 2 ml sel
• 30 ml huile végétale

Sauce béarnaise

• 60 ml vinaigre de vin blanc
• 60 ml vin blanc
• 2 échalotes, ciselées
• 2 ml poivre noir en grains
• 2 branches d'estragon, entières
• 4 jaunes d'oeufs
• 180 ml beurre, fondu et tempéré
• 30 ml estragon frais, haché
• Sel et poivre

1. Frotter le filet avec l'assaisonnement à steak et le sel.
2. Dans une grande poêle, chauffer l'huile à feu vif et saisir le filet de boeuf sur tous les côtés afin de bien le colorer ; mettre au four à 300F (150C) pour 30 minutes ou jusqu'à ce que la température interne atteigne 120F (50C).
3. Retirer du four, couvrir de papier aluminium et laisser reposer 10 minutes.

Sauce béarnaise

1. Dans une petite poêle, porter à ébullition le vinaigre et le vin avec les échalotes, le poivre et les branches d'estragon ; laisser réduire jusqu'à ce qu'il reste environ 45 ml de liquide et passer au tamis.
2. Dans un bol, au bain-marie, combiner la réduction de vin et les jaunes d'oeufs, et fouetter jusqu'à ce que la texture devienne épaisse et mousseuse.
3. Retirer le bol du bain-marie ; hors du feu, verser le beurre en un mince filet en fouettant vigoureusement.
4. Ajouter l'estragon haché et assaisonner ; si la sauce est trop épaisse, ajouter un peu d'eau chaude.
5. Réserver à température ambiante jusqu'au moment de servir.
6. Servir le filet mignon accompagné de sauce béarnaise.

BON APPÉTIT 

Roast Pulled Pork

 

8 servings

1.5 kg pork shoulder

Smoked seasoning

30 ml salt

60 ml sugar

15 ml sweet paprika

30 ml chili seasoning

15 ml garlic powder

15 ml mustard powder

15 ml fresh thyme, chopped

5 ml liquid smoke

60 ml vegetable oil

Mix all seasoning ingredients; rub the shoulder with the mixture.

Place the piece of meat in a baking dish, cover and cook at 300F (150C) for 2 hours; remove the lid and cook for another 1 hour.

Shred the meat using two forks.

Serve the pulled pork in a sandwich, in tacos, with fries or any other side that comes to mind and whets your appetite.

BON APPÉTIT

Classic Roast Chicken

 

                The brining step is not essential to the success of this recipe. However, if you have the time to do it, it will give your chicken incomparable tenderness.

4 servings

Chicken brine

• 2 Liters water
• 125 ml coarse salt
• 80 ml sugar
• 2 bay leaves
• 15 ml coriander seeds
• 15 ml black peppercorns
• 15 ml mustard seeds

For the chicken

• 1 whole chicken
• 2 onions, cut into 4
• 4 cloves of garlic
• 4 sprigs of fresh thyme
• 5 ml sweet paprika
• 15 ml olive oil
• 2 ml salt
• 2 carrots, peeled and cut into chunks
• 4 stalks of celery, cut into sections
• 8 baby potatoes, cut in 2
• Salt and pepper
• 60 ml water

1. In a large saucepan, combine all the brine ingredients; bring to a boil and remove from heat.
2. Allow the brine to cool completely to room temperature before using; immerse the chicken in the brine and let sit in the refrigerator for a minimum of 8 hours.
3. Remove the chicken from the brine and pat dry.
4. Place the onions, garlic and thyme inside the chicken.
5. In a small bowl, combine paprika, olive oil and salt; rub all the chicken with this mixture.
6. In a roasting pan, arrange the carrots, celery and potatoes; season, pour in the water, stir and place the chicken in the center of the vegetables.
7. Cover and bake for 30 minutes at 350F (175C); remove the lid and continue cooking for 45 minutes.
8. Baste the chicken with its cooking juices every 15 minutes.
9. Serve.

BON APPÉTIT

Trout and sunny salsa

 

4 servings

For salsa

• 1 mango, peeled and cut into 1 cm/½ inch cubes
• 1 tomato, cut into 1 cm/½ inch cubes
• 30 ml Thai sweet chili sauce
• 5 ml red wine vinegar
• 15 ml olive oil
• Salt and pepper
• 60 ml fresh coriander, chopped

For trout

• Salt and pepper
• 2 whole trout, head removed and scaled
• 125 ml cornmeal
• 2 lemons, cut into slices
• 60 ml olive oil

1. In a bowl, combine all the salsa ingredients and set aside in the refrigerator.
2. Season the inside of the trout; Dip the fish in the cornmeal, taking care to remove the excess, and place the lemon slices in the fish.
3. Pour a drizzle of oil onto a baking tray, place the trout on the oil, then drizzle with the rest of the olive oil.
4. Bake for 15 minutes in the oven at 400F/200C.
5. Serve the trout with mango salsa.

BON APPÉTIT

Farmer's Sandwich

 

                This sandwich is delicious cold, but if you prefer, place the cheese-brushed bread under the broiler for a few minutes. The bread will become crispy and the cheese will melt.

1 serving

15 ml olive oil

1 portobello mushroom, chopped

15 ml chives, minced

15 ml cream cheese

5 ml whole-grain mustard

1 ciabatta loaf, sliced in 2

A few slices of cooked roast beef, click here

A few slices of tomato

A few lettuce leaves

In a pan, heat the olive oil and brown the mushroom for 3 to 4 minutes, set aside.

In a small container, combine chives, cream cheese, mustard and mushroom; stir to combine the ingredients well.

Cut bread in half and brush each side with cream cheese mixture; top with slices of beef, then arrange the tomato slices and lettuce leaves.

Close the sandwich.

BON APPÉTIT

Karate Quails

 

                If the thighs brown too quickly, cover them with aluminum foil. This way, the breasts will continue to cook without the thighs burning.

3 servings

Sake marinade

• 250 ml sake
• 125 ml soy sauce
• 180 ml mirin

For the quails

• 6 whole quails
• 12 mini bok choy
• 15 ml vegetable oil
• Salt and pepper
• 30 ml roasted sesame seeds

1. In a large bowl, combine marinade ingredients; add the whole quails, mix and place in the refrigerator for 4 to 12 hours.
2. In a bowl, mix the bok choy with the oil and season; to book.
3. Place the quails in a large baking dish; bake for 20 minutes in the oven at 400F (200C).
4. Water the quails with their cooking juices; add the bok choy around the quails and continue cooking for 10 minutes.
5. Sprinkle with sesame seeds and serve.

BON APPÉTIT

Roasted Summer Vegetables

 

6 servings

• 1 red pepper, seeded and cut into 1 cm strips
• 1 zucchini, cut into 1 cm rounds
• 8 asparagus, trimmed and cut into 3
• 1 red onion, chopped
• 2 tomatoes, cut into 2 cm cubes
• 500 ml eggplant, cut into 2 cm cubes
• 4 cloves of garlic, chopped
• 60 ml olive oil
• 30 ml balsamic vinegar
• Zest of 1 lemon
• 30 ml fresh oregano, chopped
• Salt and pepper

1. In a bowl, combine all the ingredients and mix well.
2. Place everything on a baking tray and bake for 20 minutes at 400F (200C).
3. Serve as an accompaniment.

BON APPÉTIT

Légumes d'Été Rôtis

 

6 portions

• 1 poivron rouge, épépiné et coupé en lanières de 1 cm
• 1 courgette, coupée en rondelles de 1 cm
• 8 asperges, parées et coupées en 3
• 1 oignon rouge, émincé
• 2 tomates, coupées en cubes de 2 cm
• 500 ml aubergine, coupée en cubes de 2 cm
• 4 gousses d'ail, hachées
• 60 ml huile d'olive
• 30 ml vinaigre balsamique
• Zeste de 1 citron
• 30 ml origan frais, haché
• Sel et poivre

1. Dans un bol, combiner tous les ingrédients et bien mélanger.
2. Placer le tout sur une plaque allant au four et cuire 20 minutes à 400F (200C).
3. Servir en accompagnement.

BON APPÉTIT

The Good Homemade Ham

 

                Replace the honey and brown sugar with 250 ml of maple syrup. A typically Quebecois variation.

12 servings

• 60 ml honey
• 250 ml natural apple juice
• 125 ml brown sugar
• 2 ml ground cloves
• 2 ml ground black pepper
• 2 bay leaves
• 1 ham in the shoulder with the bone, weighing approximately 3 kg
• 341 ml (1 bottle) dark beer

1. In a small saucepan, pour the honey, apple juice and brown sugar, add the cloves, pepper and bay leaves; bring to a boil and simmer for 8 to 10 minutes or until the mixture is thick and forms a caramel.
2. Using a small knife, make criss-cross incisions on the surface of the ham; place the ham in a baking dish and drizzle with the beer.
3. Brush the ham with the caramel, cover and cook for 1 hour 30 minutes in the oven at 300F (150C); remove the lid and continue cooking for 1 hour, basting the ham with its cooking juices frequently and brushing it with the caramel.
4. Slice and serve.

BON APPÉTIT

Lemon Chicken with Mushrooms

 

                To add a little craziness to this recipe, add foie gras. Just add a small can inside the chicken at the start of cooking. No need to spread it as it will melt.

4 servings

• 1 whole chicken
• 8 sprigs of fresh thyme
• 12 cloves of garlic, crushed
• 1 lemon, cut into 4
• Salt and pepper
• 30 ml olive oil
• 12 button mushrooms
• 500 ml wild mushrooms of your choice: oyster mushroom, chanterelle, morel, chanterelle, etc.

1. Inside the chicken, place the thyme, garlic cloves and lemon wedges; tie the chicken, season the outside of the chicken and place in a baking dish.
2. Drizzle the chicken with olive oil and cook for 1 hour in the oven at 400F (200C); baste the chicken with its cooking juices every 10 minutes.
3. Arrange the mushrooms around the chicken and finish cooking for 20 minutes.
4. Cut and serve.

BON APPÉTIT

Pork Belly with Maple and Calvados

 

                A treat for brunch.

8 servings

• 1 kg pork belly with rind
• 12 baby potatoes, cut in 2

Maple and Calvados lacquer

• 125 ml maple syrup
• 125 ml calvados
• 125 ml cider vinegar
• 125 ml 100% natural apple juice
• 30 ml brown sugar
• 30 ml Dijon mustard
• 60 ml soy sauce

1. Using a knife, cut the fat of the pork belly to half its depth, forming lines ½ cm apart.
2. In a large bowl, combine all the hairspray ingredients; place the pork belly in the lacquer and leave to rest in the refrigerator overnight or at least 4 hours.
3. Remove the breast from the marinade and pour it into a small saucepan; bring to a boil and simmer over very low heat for 30 to 40 minutes until the marinade reduces by half, stirring occasionally.
4. Then place in the refrigerator to thicken.
5. Place the meat in a roasting pan and put in the oven at 400F (200C) for 30 minutes; reduce temperature to 300F (150C) and continue cooking for 2 hours.
6. During the last hour of cooking, add the baby potatoes around the pork and, every 15 minutes, generously brush the meat with maple and calvados lacquer.
7. Slice the pork and serve with the potatoes.

BON APPÉTIT

Poitrine de Porc à l'Érable et Calvados

 

                Un régal pour le brunch.

8 portions

• 1 kg poitrine de porc avec la couenne
• 12 pommes de terre grelots, coupées en 2

La laque érable et calvados

• 125 ml sirop d'érable
• 125 ml calvados
• 125 ml vinaigre de cidre
• 125 ml jus de pomme 100% naturel
• 30 ml cassonade
• 30 ml moutarde de Dijon
• 60 ml sauce soja

1. À l'aide d'un couteau, inciser le gras de la poitrine de porc jusqu'à la moitié de sa profondeur en formant des lignes à intervalle de ½ cm.
2. Dans un grand bol, combiner tous les ingrédients de la laque ; placer la poitrine de porc dans la laque et laisser reposer au réfrigérateur pour toute une nuit ou au moins 4 heures.
3. Retirer la poitrine de la marinade et verser celle-ci dans une petite casserole ; porter à ébullition et laisser mijoter à feu très doux de 30 à 40 minutes afin que la marinade réduise de moitié en remuant de temps à autre.
4. Placer ensuite au réfrigérateur pour faire épaissir.
5. Déposer la viande dans un plat à rôtir et mettre au four à 400F (200C) pour 30 minutes ; baisser la température à 300F (150C) et continuer la cuisson pendant 2 heures.
6. Durant la dernière heure de cuisson, ajouter les pommes de terre grelots autour de la pièce de porc et, toutes les 15 minutes, badigeonner généreusement la viande de laque érable et calvados.
7. Trancher la pièce de porc et servir avec les pommes de terre.

BON APPÉTIT

Jerk Chicken

 

4 servings

• 8 chicken thighs

Jerk Marinade

• 10 ml allspice
• 2 ml nutmeg, grated
• 2 ml mace (or nutmeg flower), grated
• 10 ml salt
• 15 ml brown sugar
• 10 ml fresh thyme
• 5 ml ground black pepper
• 3 green onions, cut into chunks
• 1 habanero pepper (Scotch Bonnet pepper), seeded
• 2 cloves garlic
• 60 ml vegetable oil

1. Using a stick blender or food processor, grind all the marinade ingredients until smooth.
2. Mix the chicken with the marinade; leave to rest in the refrigerator for a minimum of 4 hours and a maximum of 24 hours.
3. Place the thighs on a lightly oiled baking sheet; bake for 30 minutes in the oven at 400F (200C).
4. Serve with fries or roast potatoes

BON APPÉTIT

BBQ Salmon Roast

 

4 servings

• ½ salmon fillet, skinless, taken from the thickest part of the fillet
• 30 ml orange marmalade

BBQ Seasoning

• 15 ml olive oil
• 15 ml brown sugar
• 10 ml coarse salt
• 5 ml ground black pepper
• 15 ml sweet paprika
• 2 ml mustard powder
• 2 ml onion powder
• 2 ml garlic powder
• 1 ml cayenne pepper

1. In a container, combine all the BBQ seasoning ingredients; to book.
2. Cut the salmon fillet lengthwise to open it; brush the inside of the fish with marmalade, and roll to form a roast.
3. Rub the roast with BBQ seasoning and let rest in the refrigerator for 30 minutes.
4. Place roast in a lightly oiled baking dish; bake for 20 minutes in the oven at 400F (200C).
5. Slice the salmon roast and serve with the accompaniment of your choice.

BON APPÉTIT

Peking Duck

 

                If time permits, once brining is complete, place the duck in the open air in the refrigerator for about 4 hours. The skin will dry out and be crispier.

4 servings

• 1 whole duck

Duck brine

• 1.5 liters water
• 2 cm (1 in) fresh ginger, peeled and sliced
• 250 ml soy sauce
• 15 ml black peppercorns
• 2 bay leaves

Peking lacquer

• 60 ml honey
• 30 ml soy sauce
• 30 ml rice vinegar
• 5 ml ground coriander
• 30 ml fresh thyme, chopped
• Zest and juice of ½ orange
• 2 cloves of garlic, chopped

1. In a bowl, mix all the brine ingredients.
2. In the smallest bowl possible, place the duck and cover it with brine; place in the refrigerator overnight.
3. In another bowl, mix all the hairspray ingredients.
4. Remove duck from brine; pat dry and place on a rack in a baking dish.
5. Pour 1 cm (½ in) of water into the bottom of the dish; if necessary, add water during cooking.
6. Brush the duck with the lacquer and cook for 1 hour 15 minutes. at 1h30 min. in the oven at 375F (190C); brush the duck with lacquer every 15 minutes.
7. Cut and serve.

BON APPÉTIT

Roasted Peppers

 

                Roasted and marinated peppers will keep for several days in the refrigerator. This is an ideal accompaniment to poultry or fish. Also serve them in a salad or a burger. They are very versatile!

4 to 6 servings

For the peppers

• 2 red peppers
• 2 yellow peppers
• 15 ml vegetable oil

For the classic vinaigrette

• 60 ml olive oil
• 30 ml sherry vinegar
• 30 ml fresh parsley, chopped
• 30 ml fresh oregano, chopped
• Salt and pepper

1. Rub each of the peppers with vegetable oil to completely oil the skin.
2. Place whole peppers on a baking sheet; place under the broiler and cook for 5 minutes on each side or until the skin blackens and lifts slightly from the pepper.
3. Remove from oven, place in a bowl and cover with plastic wrap; let cool to room temperature.
4. Using your hands, open the peppers in half, then carefully remove the seeds and skin; Cut the peppers into 1 cm thick strips.
5. In a bowl, combine the roasted peppers and all the vinaigrette ingredients; stir and serve.

BON APPÉTIT

Les Poivrons Rôtis

 

                Les poivrons rôtis et marinés se conservent plusieurs jours au réfrigérateur. Il s'agit d'un accompagnement idéal pour la volaille ou le poisson. Servez-les aussi dans une salade ou un burger. Ils sont très polyvalents!

4 à 6 portions

Pour les poivrons

• 2 poivrons rouges
• 2 poivrons jaunes
• 15 ml huile végétale

Pour la vinaigrette classique

• 60 ml huile d'olive
• 30 ml vinaigre de Xérès
• 30 ml persil frais, haché
• 30 ml origan frais, haché
• Sel et poivre

1. Frotter chacun des poivrons d'huile végétale afin d'huiler entièrement la peau.
2. Placer les poivrons entiers sur une plaque allant au four ; mettre sous le gril du four et cuire 5 minutes de chaque côté ou jusqu'à ce que la peau noircisse et se soulève légèrement du poivron.
3. Retirer du four, placer dans un bol et couvrir de pellicule plastique ; laisser refroidir à température ambiante.
4. Avec les mains, ouvrir les poivrons en deux, puis en retirer délicatement les pépins et la peau ; découper les poivrons en lanières de 1 cm d'épaisseur.
5. Dans un bol, combiner les poivrons rôtis et tous les ingrédients de la vinaigrette ; remuer et servir.

BON APPÉTIT

Pork Roast with Mushrooms

 

4 servings

• 1 pork roast of 1 kg
• Salt and pepper
• 30 ml vegetable oil
• 2 shallots, minced
• 3 portobello mushrooms, sliced
• 180 ml white wine
• 15 ml sherry vinegar
• 6 sprigs of fresh thyme
• 125 ml cream 35%

1. Season the pork roast.
2. In a large skillet, heat the oil over high heat and sear the roast to brown it on all sides; place roast in a baking dish.
3. Brown the shallots and mushrooms for 4 to 5 minutes in the same pan; deglaze with white wine, transfer the vegetables to the dish with the roast and add the vinegar and thyme.
4. Bake for 1 hour in the oven at 350F (175C); baste the roast every 20 minutes.
5. Remove from the oven and place the roast on a plate; let stand 10 minutes.
6. Transfer the sauce to a small saucepan, stir in the cream and reduce until the sauce coats the back of a spoon.
7. Season the sauce and serve.

BON APPÉTIT

Roast Turkey with Cranberries

 

6 servings

Cranberry lacquer

• 30 ml butter
• 2 red onions, sliced
• 60 ml cranberry sauce
• 15 ml red wine vinegar
• 125 ml port wine
• 2 fresh sage leaves
• 5 ml salt
• 5 ml ground black pepper

Turkey

• 30 ml vegetable oil
• 1 turkey roast of 1.5 kg
• 250 ml veal stock
• 60 ml cream 35%

1. In a saucepan, melt the butter and brown the onions for 6 to 8 minutes; add the rest of the lacquer ingredients and simmer for 10 to 15 minutes over low heat.
2. Using a blender, grind everything to obtain a thick sauce; let cool.
3. In a large skillet, heat the vegetable oil and sear the roast on all sides to brown it; place roast in a baking dish.
4. Deglaze the pan with the veal stock and pour the liquid around the roast.
5. Brush the roast with lacquer and put in the oven at 350F (175C) for 1 hour 15 minutes; baste the roast like this every 15 minutes.
6. Remove from the oven and let the meat rest covered with aluminum foil for 10 minutes.
7. Transfer the cooking juices to a small saucepan, stir in the cream and reduce until the sauce coats the back of a spoon.
8. Slice the roast and serve with the sauce.

BON APPÉTIT

All-in-one feast

 

4 servings

• 6 sausages of your choice
• 16 button mushrooms
• 2 red peppers, seeded and cut into 2cm/1in strips
• 2 red onions, sliced into 1 cm/½ inch strips
• 60 ml balsamic vinegar
• 60 ml olive oil
• Salt and pepper
• 60 ml fresh parsley, chopped

1. In a bowl, combine sausage, mushrooms, peppers, onions, vinegar and olive oil; season.
2. Place the mixture in a roasting tin and bake for 40 minutes in the oven at 400F/200C.
3. Sprinkle with chopped parsley and serve with Dijon mustard or Dijon sauce.

BON APPÉTIT

Piri-Piri Chicken

 

                Piri-piri refers to the pepper used to make the hot sauce of Portuguese origin of the same name. It's a Swahili word meaning "chili pepper".

4 servings

• 1 whole chicken

Piri-piri marinade

• 125 ml piri-piri sauce
• 1 onion
• 4 cloves of garlic
• Juice of 2 lemons
• 250 ml lager
• 30 ml sugar
• 15 ml salt
• 80 ml vegetable oil

1. Place the chicken on a work surface, breast side down.
2. With a large knife, cut the back of the chicken to open it like a spatula; turn the chicken over and press to flatten it.
3. With a blender, grind all the marinade ingredients to obtain a smooth sauce.
4. In a large container, pour the sauce over the chicken and coat well; place in the refrigerator and marinate for 4 to 12 hours.
5. Remove the chicken from the marinade and place on a baking sheet, inside side up; save excess marinade.
6. Place the marinade in a small saucepan and simmer for 20 minutes over low heat.
7. Bake the chicken in the center of the oven at 400F (200C) for 30 minutes; turn the chicken, brush with marinade and cook for another 30 minutes.
8. Brush one last time and finish cooking for 15 minutes.
9. Cut and serve with the accompaniment of your choice.

BON APPÉTIT

Poulet Piri-Piri

 

                Le piri-piri désigne le piment utilisé pour faire la sauce piquante d'origine portugaise du même nom. C'est un mot swahili qui signifie "piment-piment".

4 portions

• 1 poulet entier

Marinade piri-piri

• 125 ml sauce piri-piri
• 1 oignon
• 4 gousses d'ail
• Jus de 2 citrons
• 250 ml bière blonde
• 30 ml sucre
• 15 ml sel
• 80 ml huile végétale

1. Placer le poulet sur une surface de travail, poitrine vers le bas.
2. Avec un gros couteau, découper le dos du poulet afin de l'ouvrir en crapaudine ; retourner le poulet et presser pour bien l'aplatir.
3. Avec un pied-mélangeur, broyer tous les ingrédients de la marinade afin d'obtenir une sauce lisse.
4. Dans un grand contenant, verser la sauce sur le poulet et bien l'enrober ; placer au réfrigérateur et laisser mariner de 4 à 12 heures.
5. Retirer le poulet de la marinade et déposer sur une plaque allant au four, l'intérieur vers le haut ; conserver l'excédent de la marinade.
6. Placer la marinade dans une petite casserole et laisser mijoter 20 minutes à feu doux.
7. Cuire le poulet au centre du four à 400F (200C) pendant 30 minutes ; retourner le poulet, badigeonner de marinade et cuire encore 30 minutes.
8. Badigeonner une dernière fois et terminer la cuisson 15 minutes.
9. Découper et servir avec l'accompagnement de votre choix.

BON APPÉTIT

Salt-Crusted Salmon and Asparagus

 

4 servings

The salt crust

• 1.5 kg coarse salt
• 4 egg whites

The salmon

• 20 asparagus
• 2 cloves of garlic, chopped
• 1 salmon fillet with skin, approximately 800 gr

1. In a large bowl, combine the salt and egg whites.
2. Using your hands, break the asparagus to remove the tough lower third (the asparagus will naturally break in the right place).
3. Cover a baking dish with parchment paper; cover the bottom with a layer of salt of about ½ cm and press the salt well so that it is compact.
4. Arrange the asparagus side by side on the salt and sprinkle with chopped garlic; place the salmon fillet, flesh side down on the asparagus.
5. Cover the salmon fillet completely with the remaining salt; press well so that the salt is compact.
6. Bake for 20 minutes in the oven at 400F (200C); break the salt crust and serve the meal.

BON APPÉTIT

Saumon et Asperges en Croûte de Sel

 

4 portions

La croûte de sel

• 1.5 kg gros sel
• 4 blancs d'oeufs

Le saumon

• 20 asperges
• 2 gousses d'ail, hachées
• 1 filet de saumon avec la peau d'environ 800 gr

1. Dans un grand bol, mélanger le sel et les blancs d'oeufs.
2. Avec les mains, casser les asperges afin d'éliminer le tiers inférieur trop coriace (l'asperge se cassera naturellement au bon endroit).
3. Couvrir un plat allant au four de papier parchemin ; couvrir le fond d'une couche d sel d'environ ½ cm et bien presser le sel afin qu'il soit compact.
4. Disposer les asperges côte à côte sur le sel et saupoudre d'ail haché ; déposer le filet de saumon, côté chair sur les asperges.
5. Recouvrir entièrement le filet de saumon du reste du sel ; bien presser pour que le sel soit compact.
6. Cuire 20 minutes au four à 400F (200C) ; casser la croûte de sel et servir le repas.

BON APPÉTIT

The Perfect Meatloaf

 

                Meatloaf is a good way to produce a large quantity of food on a low budget, since it is made from inexpensive meat, to which leftovers from the day before, spices and cereals are added.

6 servings

• 1 onion, cut into 4
• 1 carrot, peeled
• 8 button mushrooms
• 3 cloves of garlic, chopped
• 15 ml olive oil
• 1 kg ground beef
• 125 ml breadcrumbs
• 2 eggs
• 796 ml crushed tomatoes
• Salt and pepper
• 200 gr (8 slices) bacon (lean smoked bacon)
• 30 ml brown sugar
• 125 ml water

1. In a food processor, finely chop the onion, carrot, mushrooms and garlic; heat the oil in a pan and fry the vegetables for 5 to 6 minutes and set aside.
2. In a large bowl, combine the ground beef, breadcrumbs, eggs, vegetables and 250 ml crushed tomatoes; season and mix everything well.
3. Form a meatloaf approximately 30 cm long and 8 cm wide.
4. Place meatloaf in a baking dish; place the slices of bacon slightly overlapping all over the surface of the meatloaf, bring the ends of the slices under the meatloaf.
5. In a small bowl, dilute the brown sugar in 15 ml of water; Then brush the bacon with the mixture and pour the remaining crushed tomatoes and water around the meatloaf.
6. Cook for 1 hour 15 minutes. in the oven at 400F (200C); When the bacon is nice and crispy, cover the meatloaf with the tomato sauce, cut into slices and serve.

BON APPÉTIT