Mediterranean Beefburgers with Red-Hot Tomato Salsa (Light meals)

 

                    Sun-dried tomatoes, garlic and herbs create a Mediterranean flavour, and a fresh chili and tomato salsa adds extra zing. Making our own burgers is so worthwhile, as they're much lower in fat then most pre-made burgers, and you can flavour them as ou please.

Serves 4

• 500 gr lean ground beef
• 60 ml whole wheat breadcrumbs
• 2 garlic cloves, minced
• 60 ml sun-dried tomatoes in oil, drained an finely chopped
• 30 ml chopped cilantro
• 4 burger buns
• 50 gr arugula

Tomato salsa

• 250 gr vine-ripened tomatoes, finely diced
• 1 red pepper, deseeded and finely diced
• ½ mild green chili pepper, deseeded and finely diced
• 1 red chili pepper, deseeded and finely diced
• 10 ml balsamic vinegar
• 15 ml snipped fresh chives
• 15 ml chopped cilantro

1. Preheata barbecue or cast-iron grill pan to medium.
2. Place the ground beef, breadcrumbs, garlic, sun-dried tomatoes and cilantro in a large bowl and use our hands to mix the ingredients together thoroughly.
3. Divide the mixture into four and shape into patties, about 10 cm across and a similar size to the buns.
4. Brush the grill rack or grill tray lightly with oil and cook the patties for 3-4 minutes on each side, until browned on the outside and cooked through.
5. To make the salsa, mix together all the ingredients in a bowl ; season to taste.
6. Split the buns in half and pop onto the barbecue grill to toast lightly ; place a few arugula leaves on each base, top with a patty and add a spoonful of salsa, then replace the tops.
7. Serve immediately.

Each serving : 34 g protein, 12 g fat, 42 g carbohydrate, 5.5 g fibre, 428 Calories.

BON APPÉTIT

Flamenco Eggs (Light meals)

 

                    This spectacular Spanish-style egg and vegetable dish looks wonderful and is incredibly easy to cook for a light lunch or supper. Serve with crusty bread.

Serves 4

• 350 gr potatoes, peeled and cut into small dice
• 15 ml olive oil
• 1 red onion, thinly sliced
• 1 garlic clove, minced
• 1 red pepper, deseeded and thinly sliced
• 1 green pepper, deseeded and thinly sliced
• 1 yellow pepper, deseeded and thinly sliced
• 2 zucchini, sliced
• 6 tomatoes, cut into chunks
• 30 ml chopped fresh oregano or 10 ml dried oregano
• 4 large eggs

1. Parboil the potatoes in a pot of lightly salted boiling water for 5 minutes ; drain and set aside.
2. Heat the oil in a large, deep frying pan and fry the onion and garlic over a medium heat for 2-3 minutes to soften ; add the peppers and zucchini and fry, stirring occasionally, for a further 10 minutes.
3. Add the potatoes and tomatoes and continue cooking, stirring occasionally, for 6-8 minutes or until all the vegetables are tender ; stir in the oregano and season to taste.
4. Make four hollows in the vebetable mixture and break an egg into each hollow ; cover the pan with a lid and cook for 8-10 minutes or until the egg whites are set.
5. Serve immediately while piping hot.

Each serving : 14 g protein, 11 g fat, 20.5 g carbohydrate, 6.5 g fibre, 247 Calories.

BON APPÉTIT

Pork and Apple Burgers with Chili Sauce (Light meals)

 

                    Hamburgers are always popular for casual meals, but can be high in saturated fat. This lighter version, made with lean ground pork, apples and scallions is ust as flavoursome. Spread with a little sweet chili sauce for a spicy kick.

Serves 4

• 300 gr lean ground pork
• 2 small green apples, cored and grated
• 4 slices whole wheat bread with the crusts removed, made into crumbs
• 4 scallions, very finely chopped
• 1 garlic clove, finely chopped
• 30 gr fresh ginger, peeled and finely chopped
• 5 ml dried thyme
• Pinch of Cayenne pepper
• 8 romaine lettuce leaves, halved
• ½ English cucumber, thinly sliced
• 4 soft white bread rolls, split
• 20 ml sweet chili sauce

1. Put the pork, apples, breadcrumbs, scallions, garlic, thyme and Cayenne pepper in a large bowl ; mix and squeeze together.
2. Shape the mixture into four balls, then press into flat patties about 10 cm in diameter and 1.5 cm thick ; preheat the broiler and set the shelf to the lowest position.
3. Place the patties on a sheet of foil on the grill tray ; grill until golden brown and cooked through, turning once.
4. Divide the lettuce leaves and cucumber slices among the bun bases ; place the patties on top, then spread with 5 ml of the chili sauce.
5. Cover with the bun tops and serve immediately.

Each serving : 25 g protein, 9 g fat, 58.5 g carbohydrate, 7 g fibre, 430 Calories.

BON APPÉTIT

Spanish Tortilla (Light meals)

 

                    Colourful and packed with flavors, this thick, flat omelette, called a tortilla in Spanish, taste good served at any room temperature. The classic recipe contains only potatoes, onions and eggs, but this version has extra vegetables and tasty lean ham added. Serve with a green salad.

Serve 4

• 400 gr new potatoes, scrubbed and thinly sliced
• 250 ml frozen peas
• 60 ml canola oil
• 1 large onion, halved and thinly sliced
• 2 large garlic cloves, minced
• 6 large eggs
• 125 ml chopped fresh flat-leaf parsley
• 175 grams lean cooked ham, about 5 mm thick, chopped
• 6 cherry tomatoes, quartered

1. Bring a large pot of lightly salted water to a boil ; add the potatoes and peas and return to a boil.
2. Reduce the heat  and simmer for 3 minutes or until the potatoes are just beginning to soften ; drain and set aside.
3. Heat 30 ml of the oil in a frying pan with a flameproof handle ; when the oil is hot, reduce the heat to medium, add the onion and cook for 2 minutes.
4. Add the garlic and cook for a further 3 minutes until the onion is soft, but not brown ; add the potatoes and peas and continue frying, stirring, for 5 minutes or until the potatoes are tender, remove the pan from the heat.
5. In a large bowl, lightly beat the eggs with the parsley and a little black pepper, then stir in the ham, the potatoes, onion and pea mixture and the tomatoes.
6. Place the frying pan back over a medium heat, add the remaining oil and swirl it around.
7. When the oil is hot, pour in the egg mixture, spreading it out evenly ; cook the tortilla for 5-7 minutes on a low heat, shaking the pan frequently, until the base is set.
8. Use a spatula to loosen and lift the edges of the tortilla, allowing the uncooked egg mixture to run underneath ; meanwhile, preheat the grill to medium.
9. Place the pan under the grill and cook the tortilla for 5 minutes until it is golden and set ; pierce the top with a knife to make sure it is cooked through.
10. Slide the tortilla onto a board and cool for 2 minutes ; serve cut into wedges.

Each serving : 24.5 g protein, 25.5 g fat, 17 g carbohydrate, 5.5 g fibre, 406 Calories.

BON APPÉTIT

Beef and Beet Coleslaw Rolls (Light meals)

 

                    A beet and red cabbage coleslaw brings a lively flourish o color and texture to these hearty rolls, as ell as providing a nourishing vegetable accompaniment to the lean roast beef filling. Choose whole wheat rolls for extra fibre.

Serve 4 

• 80 ml light mayonnaise
• 15 ml whole-grain mustard
• 4 large whole wheat bread rolls
• 50 gr watercress or arugula leaves
• 300 gr lean rare roast beef, thinly sliced
• 200 gr red cabbage, finely shredded
• 1 small red onion, thinly sliced
• 150 gr cooked beets, peeled and coarsely grated
• 80 ml low-fat natural yogourt

1. In a large bowl, mix together the mayonnaise and mustard ; split the rolls in half and spread the bottom half of each one with this mixture.
2. Top these bases with the watercress or arugula and divide the slices of roast beef among them.
3. In the same bowl as used for the mayonnaise, make the coleslaw by mixing together the red cabbage, red onion and beets ; add the yogourt and stir together to coat.
4. Pile the coleslaw on top of the beef, season with freshly gounr black pepper, then put the top of the rolls back on and serve immediately.

Each serving : 31 g protein, 9.5 g fat, 45.5 g carbohydrate, 8 g fibre, 408 Calories.

BON APPÉTIT

Chicken, Avocado and Alfalfa Club Sandwich (Light meals)

 

                    This toasted, triple-decker sandwich is packed with creamy, mashed avocado, rich in healthy unsaturated fats. Lean chicken, juicy tomatoes and pretty alfalfa sprouts make up the rest of the tasty filling for this nourishing and satisfying bite.

Serves 2

• 20 ml lime juice
• 5 ml olive oil
• ½ red onion, very thinly sliced
• ½ avocado
• Dash of Tabasco or chili sauce
• 30 ml light mayonnaise
• 30 ml chopped cilantro
• 6 slices whole wheat bread
• 175 gr cooked, skinless boneless chicken breasts, sliced
• 2 tomatoes, thinly sliced
• 160 ml alfalfa sprouts

1. Whisk together 10 ml of the lime juice, the olive oil and a little pepper in a small bowl ; add the onion slices and toss to coat, set aside to allow the onion to mellow in flavor while you prepare the remaining ingredients.
2. Roughly mash the avocado with a fork ; add the remaining lime juice and the Tabasco or chili sauce, to taste, and keep mashing until te mixture is fairly smooth.
3. Mix the mayonnaise with the cilantro.
4. Toasted the slices of bread until lightly browned.
5. Spread two slices of toast very thinly with some mayonnaise, then spread with half the mashed avocado, dividing it equally ; top with the chicken and onion slices.
6. Spread another two slices of toast very thinly with mayonnaise, then place over the chicken filling, mayonnaise-side down.
7. Spread half of the remaining mayonnaise thinly over the tops of the sandwiches ; spread with the remaining avocado, then add a layer of sliced tomatoes and the sprouts.
8. Finally, spread the last of the mayonnaise over the last two slices of toast and place on the sandwiches, mayonnaise-side down.
9. Press the sandwiches together, then cut each in half ; serve immediately.

Each serving : 34.5 g protein, 23 g fat, 44.5 g carbohydrate, 9.5 g fibre, 546 Calories

BON APPÉTIT

Roasted Prime Rib of Beef with Garlic-Herb Crust

 

                    Let the roast come to room temperature before roasting. This should take about an hour.

Makes 6 to 8 servings

• 1 (4 to 5-pound) bone-in prime rib of beef, at room temperature
• 8 garlic cloves, minced
• 60 ml minced fresh rosemary
• 10 ml dried thyme
• 60 ml freshly ground black pepper
• 30 ml kosher salt

1. Preheat the oven to 450F (225C) with the rack in the center (if your roast won't fit with the rack in the center, use the lower rack).
2. Place the roast ribs down on a rack in a large, heavy roasting pan.
3. In a small bowl, stir together the garlic, the rosemary, thyme, pepper, and salt ; spread the mixture all over the surface of the meat, pressing it firmly into the meat.
4. Insert a roasting themometer into the meat, making sure that its tip reaches the very center of the roast without touching bones.
5. Place the roasting pan in the oven ; cook the roast for 25 minutes, then lower the oven setting to 250F (125C) and continue roasting until the thermometer reads 120F (60C) for rare or 125F (65C) for medium rare, 1½ to 2 hours.
6. Remove the roast from the oven, transfer it to a platter, cover it with aluminium foil, and allow it to rest in a warm spot for 30 minutes ; tip any juices that accumulate on the platter into a sauce boat.
7. Uncover the prime rib and carve it across the grain into thick or thin slices, like you and your guests prefer ; pass the meat juices at the table for guests to help themselves.

BON APPÉTIT

Purée de Pois Chiches aux Épices et à la Menthe

 

Pour 4 portions

Pour la purée de pois chiches

• 500 gr pois chiches en boîte
• Le jus de 1 citron
• Le jus de 1 orange
• 5 ml cumin moulu
• 5 ml curcuma moulu
• 15 ml huile d'olive
• 15 ml huile de sésame
• 2 gousses d'ail, pelées et coupées en deux
• Sel et poivre

Pour le dressage apéro

• 125 ml menthe fraîche ciselée
• 60 ml basilic frais ciselé
• 30 ml pignons de pin

1. Égoutter les pois chiches et les rincer (réserver un peu de liquide de la boîte).
2. Réduire les pois chiches en purée à l'aide d'un mixeur, en ajoutant le jus de l'orange et celui du citron, les deux huiles, le curcuma et le cumin, ainsi que les gousses d'ail.
3. Lorsque la préparation est bien homogène, saler et poivrer ; éventuellement, ajouter un filet du liquide des pois chiches si la purée est trop épaisse.
4. Répartir la moitié de la purée de pois chiches dans des verrines ; ajouter la menthe ciselée, puis le reste de purée de pois chiches et le basilic.
5. Ajouter quelques pignons de pin, puis servir à température ambiante avec des gressins.

BON APPÉTIT

Brochettes de Lapin au Sésame

 

Pour 4 portions

• 500 gr chair de lapin (râble ou cuisse désossée)
• 2 courgettes, coupées en rondelles
• 15 ml jus de citron
• 30 ml sauce soja
• 45 ml coriandre fraîche ciselée
• 5 ml huile de sésame
• 5 ml graines de sésame
• 30 ml huile d'olive
• Poivre du moulin
• 8 piques à brochettes en bois

1. Couper le lapin en 24 cubes et les déposer dans un plat creux.
2. Dans un bol, mélanger l'huile, le jus de citron, la sauce soja, la moitié de la coriandre ciselée, l'huile de sésame et les graines de sésame ; verser le tout sur les cubes de lapin et mélanger pour bien les enrober.
3. Couvrir de film alimentaire et laisser marine pendant 1 heure à température ambiante, en remuant de temps en temps.
4. Pendant ce temps, faire tremper les piques à brochettes pendant 30 minutes dans de l'eau froide pour éviter qu'elles brûlent pendant la cuisson.
5. Égoutter les cubes de lapin et les enfiler sur les piques, en alternant avec les rondelles de courgette, poivrer.
6. Faire griller les brochettes au barbecue, de 10 à 15 minutes, en les retournant régulièrement et en les badigeonnant de marinade à l'aide d'un pinceau.
7. Servir parsemé du reste de coriandre ciselée.

BON APPÉTIT

Granny Smith Apple Pie with Cheddar Cheese Crust

 

Makes 8 servings

For the cheddar cheese pastry

• 625 ml all-purpose flour
• 2 ml salt
• 180 gr unsalted butter, cut into 1-inch pieces and roen for 15 minutes
• 375 ml shredded extra-sharp cheddar cheese
• 5 ml apple cider vinegar
• 80 ml to 125 ml ice water, or as needed

1. Put the flour and salt in the bowl of a food processor fitted with the stainless steel blade ; pulse the machine 5 or 6 times to combine them.
2. Add the frozen butter and process for 5 seconds ; add the shredded cheddar and pulse the machine four times to mix it in.
3. In a measuring cup, combine the cider vinegar and 80 ml ice water ; with motor running, pour the vinegar-water mixture through the feed tube and continue processing until a ball of dough forms.
4. If the dough doesn't come together, add another 15 ml to 30 ml of ice water.
5. Turn out the dough onto a lightly floured work surface, form it into an even ball, and cut into two pieces, one lightly larger  than the other ; pat each piece into a flattened disk, wrap it in plastic wrap, then chill the disks in the refrigerator for at least 2 hours.

For the Granny Smith apple filling

• 75 ml + 15 ml unsalted butter
• 8 medium Granny Smith apples, peeled, cored, and cut into ½-inch wedges
• 125 ml sugar
• 60 ml Calvados (apple brandy) or applejack
• 1 large egg, beaten
• Vanilla ice cream or whipped cream for serving (optional)

1. Heat a large skillet or sauté pan over medium-high heat and melt 75 ml of the butter ; when the butter is light brown, add the apples and sprinkle with the sugar.
2. Cook, stirring frequently, until the sugar has turned a golden-brown caramel color, 10 to 15 minutes ; the apples should still be firm.
3. Stir in the Calvados and remove from the heat ; transfer the apple filling to a sheet pan lined with foil and set aside to cool to room temperature.
4. Preheat the oven to 400F (200C).
5. On a lightly floured work surface, use a floured rolling pin to roll out the smaller disk of chilled dough to an even circle with a diameter of 11 inches.
6. Gently fold the dough in half or quarters and transfer it to a 9-inch pie pan.
7. Roll out the larger disk of dough to a circle about 12 inches in diameter.
8. Fill the lined pie pan with the cooled apple mixture ; dot the apples with the remaining 15 ml of butter.
9. Carefully place the larger disk of pastry over the pie ; tuck the edges of the top pastry under the rim of the bottom pastry and press down with your fingers to seal together  and decoratively flute the pastry edges all around the pie's rim.
10. With the tip of a small, sharp knife, cut three slashes about 2 inches long in the center of the top crust.
11. Place the pie on a baking sheet and bake in the lower third of the preheated oven for 30 minutes ; reduce the heat to 375F (190C) and bake for 20 minutes more.
12. Remove the pie from the oven, brush its top with the beaten egg, return to the oven, and bake until golden brown, about 5 minutes more.
13. Serve hot, warm, or at room temperature, accompanied with vanilla ice cream or whipped cream if you wish.

BON APPÉTIT

Bruschetta aux Poivrons et au Chèvre Frais

 

Pour 4 portions

Pour la garniture

• 80 gr chèvre frais
• 2 poivrons rouges moyens, grillés (cliquer ici pour la méthode)
• 2 poivrons jaunes moyens, grillés (cliquer ici pour la méthode)
• Quelques feuilles de basilic, déchirées à la main
• 1 gousse d'ail, finement hachée
• 45 ml huile d'olive
• Sel et poivre du moulin

Pour le dressage apéro

• 4 belles tranches de pain de campagne
• 45 ml huile d'olive

1. Couper les poivrons grillés en lanières et réserver dans un petit saladier ; ajouter l'ail, le basilic, l'huile d'olive, le sel et le poivre.
2. Couper le chèvre en dés ; toaster légèrement les tranches de pain.
3. Disposer sur chacune des tranches de pain grillées une portion de poivrons assaisonnés et une portion de chèvre.
4. Agrémenter d'un filet d'huile d'olive avant de servir.

BON APPÉTIT

Sautéed Shrimp with Chardonnay-Dijon Cream Sauce

 

                    Make sure everything is ready and at arm's reach before you start cooking this recipe. You can serve the shrimp as a starter, or with rice or pasta as a main dish.

Makes 4 servings

• 500 gr medium or extra-large shrimp, peeled and deveined, tails removed
• Salt and freshly ground white pepper
• 30 ml olive oil
• 250 ml Chardonnay or dry sherry
• 125 ml heavy cream
• 15 ml Dijon mustard or whole grain mustard
• Chopped fresh flat-leaf parsley or fresh tarragon for garnish
• Rice or pasta for serving as a main dish

1. Pat the shrimp dry, put them on a plate, and sprinkle lightly with salt and white pepper to taste.
2. Heat a large, heavy sauté pan over medium-high heat ; as soon as the pan feels hot when you hold our hand an inch or two above its surface, add the oil.
3. When the oil is hot enough to swirl easily in the pan, carefully add the shrimp, placing them evenly in the pan ; without disturbing them, cook the shrimp for 2 minutes on one side, then flip the shrimp over and cook them until they are uniformly pink and beginning to curl, about 2 minutes more.
4. Transfer the shrimp to a platter abd cover with aluminium foil to keep them warm.
5. Raise the heat under the pan to high ; add the wine and, with a wooden spoon, stir and scrape to dissolve the pan deposits.
6. Let the liquid simmer until it has reduced in volume by half, 4 to 7 minutes ; reduce heat and stir in the cream.
7. Reduce slightly and stir in the mustard ; continue simmering until the sauce is thick enough to coat the back of a spoon, about 5 minutes more.
8. Taste the sauce and adjust the seasoning if necessary.
9. Add the shrimp and parsley (or tarragon) to the sauce and simmer briefly to heat up te shrimp.
10. Serve with rice or pasta, or on its own as a starter.

BON APPÉTIT

Peppered Filets Mignons with Sherry and Raisins

         

                    Serve with mashed potatoes or rice to soak up the delicious sauce.

Makes 6 servings

• 30 ml whole black peppercorns
• 30 ml whole white peppercorns
• 6 filet mignon steaks, about 180 gr each, trimmed of excess fat
• Salt
• 30 ml canola or sunflower oil
• 250 ml dry sherry
• 250 ml beef stock
• 125 ml seedless golden or brown raisins
• 45 ml unsalted butter, cut into small pieces

1. To crack the peppercorns, put them in a resealable heavy plastic food-storage bag ; place the bag on a flat surface and, with the bottom of a heavy saucepan or skillet, tap them lightly to crack them into large pieces.
2. Put the cracked peppercorns on a plate ; one by one, sprinkle both sides of each filet evenly with salt to taste, and then press each side into the peppercorns to coat it.
3. Over high heat, heat a heavy skillet or sauté pan large enough to hold the steaks comfortably (cook the steaks in batches if your pan is not big enough) ; add the oil and as soon as you see the slightest wisps of smoke carefully add the steaks.
4. Cook the steaks undisturbed for 4 minutes, then carefully turn them over and cook 4 minutes more for medium-rare ; for well-done steaks reduce the heat to medium-low heat and cook a few more minutes on both sides.
5. Transfer the steaks to a heated platter and cover with aluminium foil to keep them warm while you make the sauce.
6. Pour off the excess fat from the skillet and return it to high heat ; add the sherry, stir and scrape with a wooden spoon to deglaze the pan deposits, and boil until it reduces to about half its original volume, 4 to 5 minutes.
7. add the stock and raisins and continue boiling until the liquid reduces by half again, 4 to 5 minutes more ; a piece at a time, whisk in the butter to form a thick, glossy sauce.
8. Adjust the seasoning to taste with a little salt.
9. Transfer the steaks to individuel serving plates ; stir the juices that have collected on the platter into the sauce and spoon over and around the steaks.
10. Serve.

BON APPÉTIT

Crabmeat and Chicken Potpie

 

                A humble chicken potpie becomes stylish when crabmeat is added to the mix. It's great for an informal dinner party because you can make the filling ahead.

Makes 4 servings

• 250 gr lump crabmeat
• 750 gr skinless, boneless chicken, cut into 1-inch chunks
• Salt and freshly ground black pepper
• 30 ml + 15 ml all-purpose flour
• 30 ml + 30ml vegetable oil
• 30 ml + 30 ml unsalted butter
• 250 gr red-skin potatoes, cut into ½-inch pieces
• 250 gr carrots, peeled and cut into ½-inch pieces
• 1 medium yellow onion, pelled and diced
• 2 garlic cloves, minced
• Pinch of crushed red pepper flakes
• 1 sprig thyme
• 1 bay leaf
• 250 ml white wine
• 500 ml chicken stock
• 250 ml heavy cream + 15 ml for brushing
• 60 ml dry sherry
• 125 ml frozen peas
• 250 gr (1 sheet) frozen puff pastry, defrosted following package instructions
• 1 egg

1. Carefully pick through the crabmeat and discard any pieces of shell or cartilage ;transfer to a bowl, cover, and refrigerate until needed.
2. Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 30 ml of the flour until evenly coated ; in a large skillet over high heat, heat 30 ml of the oil.
3. Add the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally until light brown and cooked through, 5 to 10 minutes ; using a slotted spoon, transfer the chicken to a plate and set aside.
4. Add the remaining 30 ml oil and 30 ml of the butter to the pan, then add the potatoes, carrots, and onion and sauté until they begin to look glossy and bright, 2 to 3 minutes ; reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and sauté just until the vegetables begin to color slightly, 2 to 3 minutes more.
5. Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits ; simmer until the liquid reduces by about half, 3 to 5 minutes.
6. Add the chicken stock and 250 ml of cream ; bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy, about 15 minutes, and remove the sprig of thyme and the bay leaf.
7. Stir in the reserved chicken pieces and the sherry.
8. Stir together the remaining 30 ml butter and remaining 15 ml flour and stir this paste into the mixture ; season the sauce to taste with salt and pepper.
9. Gently stir in the reserved crabmeat and the peas ; transfer to four large individuel ovenproof 2-cup soup bowls, four ramekins of the same size, or 2-quart baing dish.
10. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.
11. Preheat the oven to 400F (200C).
12. Make sure the puff pastry is no thicker than ¼ inch.
13. With the tip of a sharp knife, cut the pastry into four circles that will overhang the rims of the serving bowls or ramekins by about ½ inch ; for a single large baking dish use one large sheet that will overlap the top by 1 inch.
14. In a small bowl beat together the egg and the remaining 15 ml of cream to make an egg wash ; brush the outsides of the rims of the ramekins.
15. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry circleson top, draping them over the sides of the dishes ; pierce the tops with the tip of a paring knife.
16. Brush with the egg wash and press the pastry gently against the sides of the dishes.
17. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes.
18. Serve hot.

BON APPÉTIT

Bruschetta aux Cèpes Frais

 

Pour 4 portions

Pour la garniture

• 200 gr cèpes frais
• 1 bouquet de persil plat, haché
• 1 gousse d'ail, hachée
• ½ verre de vin blanc
• 30 ml huile d'olive
• Sel

Pour le dressage apéro

• 8 tranches de pain de campagne

1. Frotter les cèpes avec un torchon humide pour enlever la terre et les émincer grossièrement.
2. Chauffer l'huile d'olive dans une poêle et y faire revenir les champignons avec l'ail et le persil ; ajouter le vin blanc, saler et laisser cuire pendant 8 minutes environ.
3. Préchauffer le four à 350F (180C).
4. Disposer les tranches de pain sur la plaque du four et les recouvrir de champignons ; passer les bruschettas au four pendant 2 minutes environ, puis servir aussitôt.

Suggestion : Ajouter du fromage bleu émietté, du feta émietté ou un fromage de ton goût sur les champignons avant de les passer au four.

BON APPÉTIT

Easy Paella

 

                    You could also add scallops, chunks of fish, slices of squid, or crab to the rice. Or you could do a chicken and sausage paella with chunks of breast meat and thick slices of Spanish sausage or chorizo. Don't overcrowd the pan. This is a rice dish and you want to make sure that the proportion of rice to proteins is high.

Makes 4 servings

• 30 ml olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, diced
• 2 large garlic cloves, minced
• 625 ml long grain rice
• 900 ml unsalted chicken or fish broth
• 180 ml white wine
• 10 ml salt
• 12 large shrimp, peeled and deveined
• 12 small clams, thoroughly scrubbed and rinsed
• 12 black mussels, thoroughly scrubbed and rinsed
• 125 ml tender young peas, fresh or frozen
• 30 ml chopped fresh flat-leaf parsley, plus more for garnish
• Generous 2 ml saffron threads (to taste), crushed with your fingers
• Pinch of freshly ground black pepper
• Pinch of cayenne

1. Heat the oil over medium heat in a large, heavy skillet and add the onion and red pepper ; cook, stirring, until the onion begins to look translucent, about 3 minute.
2. Stir in garlic and the rice and continue to stir together for about 1 minute until the rice is coated with oil.
3. Add the broth and wine and bring to a full boil over medium-high heat ; add all the other ingredients, reduce the heat, and simmer 15 to 20 minutes until all the liquid has evaporated and the rice is tender and beginning to stick to the pan.
4. Turn off the heat and allow to sit undisturbed for 10 minutes.
5. Stir the mixture briefly to distribute the ingredients evenly.
6. Serve in shallow serving bowls or plates, garnished with parsley.

BON APPÉTIT

Pan-Fried Trout with Lemon and Caper Sauce

                    You can cook most types of fish this way. Vary the sauce by adding diced tomato or roasted bell pepper, pitted black olives, or different fresh herbs such as dill, chervil, or basil.

Makes 4 servings

• 2 large or 3 small lemons
• 125 gr unsalted butter, divided
• 2 (½-inch-thick) sliced fresh brioche or white bread, crusts trimmed and discarded, cut into ½-inch cubes
• 8 trout fillets
• Salt and freshly ground white pepper
• All-purpose flour for dusting
• 60 ml olive oil
• 30 ml minced shallots
• 30 ml rinsed and drained capers
• 12 caper berries, drained and cut lengthwise in halves, or 30 ml more rinsed and drained capers
• Finely grated zest of 1 lemon
• 60 ml minced flat-leaf parsley

1. Preheat the oven to 350F (180C).
2. To prepare the lemons, using a sharp paring knife, cut off just enough of each end of a lemon to reveal the fruit inside. Stand a lemon on one cut end and cut downward to remove the peel and pith. Holding the peeled lemon over a bowl to catch the juices, cut carefully between the membrane and pulp of each segment, freeing the segment and letting it drop into the bowl. Squeeze any remaining juice from the pulp left clinging to the membranes and discard the membranes and peel. Cut the lemon segments into ¼ to ½-inch pieces, discard the seeds, and return the segments to the bowl.
3. Strain off the lemon juice and measure out 125 ml of segments.
4. To make the croutons, melt half of the butter in a small saucepan over low heat ; toss the bread cubes with the butter and spread them on a small baking sheet.
5. Put them in the preheated oven and bake until crisp and golden, about 10 minutes ; transfer to a bowl and set aside.
6. Season the trout fillets with salt and white pepper to taste and lightly dust them with flour.
7. Over high heat, heat a sauté pan large enough to hold all the fillets without crowding (or cook the fillets in batches, using half the olive oil for each batch).
8. Add the olive oil ; when the oil is hot, add the trout fillets boned side down and sauté until their undersides are golden brown, about 3 minutes ; with a metal spatula, carefully turn the fillets over and cook until their other sides are golden brown, 2 to 3 minutes more.
9. Carefully transfer 2 fillets to each of four heated serving plates ; scatter the croutons over and around the fillets.
10. Add the remaining butter to the pan, when it has melted add the shallots ; sauté over high heat until the butter turns golden brown.
11. Add the lemon juice and stir and scrape with a wooden spoon to deglaze the pan deposits ; add the lemon pieces, capers, caper berries, lemon zest and parsley, and heat through, about 1 minute more.
12. Spoon this sauce over and around the trout fillets and serve.

BON APPÉTIT

Canapés aux Sardines et Citron Vert

 

Pour 6 portions

Pour les sardines

• 6 sardines en filets (vidées, sans tête ni queues)
• 6 citrons verts
• 30 brins de persil plat
• 3 pincées de sel
• 5 pincées de poivre rose
• 5 pincées de poivre noir
• 5 ml cannelle moulue

Pour le dressage apéro

• 6 tranches de pain de campagne
• 30 gr beurre doux

1. Laver et hacher le persil.
2. Déposer les sardines dans un plat.
3. Presser les citrons pour en extraire le jus.
4. Saler et poivrer le jus avec les deux poivres ; ajouter le persil et la cannelle.
5. Verser le tout sur les sardines et laisser reposer au réfrigérateur pendant 3 heures.
6. Disposer les filets de sardines ouverts dans un plat ; farcir chaque sardine avec du persil, puis refermer les 2 filets de poisson sur le persil.
7. Embrocher chaque sardine sur une pique à brochette (en prenant les 2 filets dans la broche).
8. Préchauffer le four à 425F (210C) pendant 15 minutes.
9. Disposer les brochettes dans un plat allant au four et verser le jus de la marinade ; faire cuire au four sur la fonction gril (broil) pendant 15 minutes.
10. Faire légèrement griller les tartines au grille-pain et les beurrer.
11. Disposer dans une petite assiette 1 sardine sur une tartine beurrée et servir.

BON APPÉTIT

Buttermilk-Marinated Pan-fried Chicken Breasts

 

                    Buttermilk adds a wonderful tangy flavor to fried chicken, and it also tenderizes the meat.

Makes 4 servings

• 4 skinless, boneless chicken breast halves, rinsed well and patted dry
• Salt
• 125 ml buttermilk
• 250 ml panko or breadcrumbs
• 5 ml minced garlic
• 5 ml chopped resh oregano
• 5 ml finely chopped fresh flat-leaf parsley
• 5 ml freshly ground black pepper
• Vegetable oil as needed for frying
• Lemon wedges for garnish

1. Put the chicken breasts in a mixing bowl ; sprinkle them evenly with 2 ml of salt.
2. Add the buttermilk, turn the chicken breasts to coat them evenly, cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes or as long as a day.
3. Preheat the oven to 350F (180C).
4. Heat a large sauté pan over medium-high heat ; if your sauté pan is not ovenproof, have a baking pan large enough to accommodate all of the chicken breasts ready next to the sauté pan.
5. Meanwhile, toss together the panko or the breadcrumbs, garlic, oregano, parsley, black pepper and 2 ml salt in a shallow bowl or baking pan ; one by one, turn the buttermilk-marinated chicken breasts in the mixture to coat them evenly.
6. Add 60 ml vegetable oil to the hot pan, or enough to coat the pan in an even layer about ½ inch thick.
7. When it swirl easily, add the chicken breasts, rounded side down ; cook in batches if the pan is not large enough to hold all 4 chicken breasts without crowding.
8. Turn the heat down slightly and cook on each side until golden brown, 3 to 4 minutes per side ; drain very briefly on paper towels, transer to the baking dish, and place in the oven.
9. Finish cooking the chicken breasts in the oven, 7 to 10 minutes.
10. Transfer the chicken breasts to a platter or individual serving plates, garnish with lemon wedges, and serve.

BON APPÉTIT

Croûtes Savoyardes

 

Pour 4 portions

Pour la béchamel au fromage

• 200 gr gruyère
• 2 oeufs
• 25 gr beurre
• 25 gr farine
• 250 ml lait
• Noix de muscade
• Sel et poivre

1. Retirer la croûte du gruyère et râpé grossièrement le fromage ; réserver 30 ml de fromage râpé.
2. Faire fondre le beurre dans une casserole de taille de moyenne, ajouter la farine et mélanger en remuant pendant 2 minutes ; verser le lait, porter à ébullition en fouettant, saler, poivrer et muscader.
3. Baisser le feu et laisser cuire doucement pendant 5 minutes environ ; retirer la casserole du feu et incorporer les oeufs en mélangeant vivement, puis ajouter le fromage râpé.
4. Remuer jusqu'à l'obtention d'une consistance homogène.

Pour le pain perdu

• 4 tranches de pain de campagne
• 85 gr beurre
• 2 oeufs

1. Casser les oeufs dans un plat creux ; faire fondre le beurre dans une grande poêle.
2. Tremper les tranches de pain dans les oeufs battus, une par une, d'un seul côté, puis les poser dans la poêle côté enduit dessous ; les laisser dorer pendant 2 minutes, puis les retirer et les poser sur une planche à découper, côté oeuf cuit dessous.

Pour le dressage apéro

• 4 fines tranches de jambon cru
• 100 gr cerneaux de noix
• Un peu de gruyère râpé

1. Recouvrir chaque tranche de pain d'une tranche de jambon cru, napper de béchamel au fromage, puis parsemer de cerneaux de noix et de gruyère râpé.
2. Ranger les tranches de pain sur la grille du four recouverte de papier aluminium, puis les faire gratiner à 425F (210C) pendant 8 minutes environ.
3. Servir très chaud.

BON APPÉTIT

Veracruz-Style Red Snapper Fillets with Tomatoes, Capers and Olives

 

                    The sauce can be made hours or even a day before cooking the fish and serving. It gets even better overnight.

Makes 6 servings

• 45 ml + 30 ml olive oil
• 6 garlic cloves, thinly sliced
• 4 green onions, thinly sliced
• 1 jalapeno pepper, halved, stemmed, seeded, deveined and minced
• 250 ml pitted green olives, sliced
• 60 ml drained capers
• 750 ml diced canned tomatoes
• Salt and freshly ground black pepper
• 6 fresh snapper fillets, about 240 gr each and 2 cm thick
• 30 ml fish broth or chicken broth
• 60 ml chopped fresh cilantro or flat-leaf parsley for garnish

1. Heat a large skillet or sauté pan over medium-high heat.
2. Add 45 ml olive oil and scatter in the garlic slices ; as soon as they start sizzle, add the green onions, jalapeno, olives and capers.
3. As soon as they begin to sizzle, add the tomatoes and a pinch of salt and pepper ; stir well and let the mixture simmer until the tomatoes cook down slowly and smell very fragrant, 10 to 15 minutes, taste and adjust seasonings.
4. Meanwhile, pat the snapper fillets dry with paper towels ; season them on both sides with salt and pepper to taste.
5. Over medium-high heat, heat another large skillet and add the remaining 30 ml olive oil ; as soon as the oil is hot enough to swirl, add the fillets, placing them with the most attractive sides down.
6. When their undersides are golden, after 5 to 7 minutes (3 minutes for thinner fillets), use a spatula to turn them over ; cook for 2 to 5 minutes more, or until the fish is firm and opaque at the center when pierced with the tip o a small knife.
7. Remove the fillets from the skillet to a heated platter and cover with aluminium foil.
8. Pour off the fat and transfer the tomatoes mixture to the skillet in which you cooked the fish fillets ; add 30 ml of broth, stir and scrape to dissolve the pan deposits into the sauce and continue simmering over medium-high heat for 2 to 5 minutes until the sauce is thick, season with salt and pepper to taste.
9. Transfer a snapper fillet to each warmed serving plate or a large warm platter and spoon the sauce on top ; garnish with cilantro or parsley and serve.

BON APPÉTIT

Canapés au Saumon Gravlax, Sauce Moutarde-Cumin

 

Pour 4 portions

Pour le saumon

• 600 gr filet de saumon avec sa peau
• Le zeste de 1 citron
• 10 ml graines de fenouil
• ½ bouquet d'aneth
• 180 gr gros sel
• 150 sucre
• Quelques grains de poivre concassé

1. Mélanger le sucre, le gros sel, le zeste du citron, le fenouil, du poivre concassé et l'aneth ciselé.
2. Laver le saumon sous l'eau, le sécher dans un linge et ôter les éventuelles arêtes.
3. Verser la moitié du mélange sel-sucre sur le film alimentaire et y placer le filet de saumon, côté peau ; recouvrir du mélange sel-sucre restant en frottant bien la chair.
4. Envelopper le saumon dans le film alimentaire en serrant bien ; mettre le saumon dans un plat, couvrir de poids (boîtes de conserve) toute la surface et réfrigérer 2 jours en retirant régulièrement l'eau formée.

Pour la sauce

• 150 ml crème fraîche épaisse
• 15 ml moutarde forte
• 2 ml cumin moulu
• Le jus de 1 citron
• 15 ml aneth ciselé
• 5 ml sucre
• Sel et poivre

1. Mélanger tous les ingrédients de la sauce, saler et poivrer.

Pour le dressage apéro

• 8 tranches de pain aux céréales ou pain de seigle
• Aneth ciselé
• 10 ml baies roses
• 1 avocat
• 1 poignée de roquette
• ½ oignon rouge
• Sel et poivre

1. Débarrasser le saumon de sa garniture sous l'eau, puis le sécher dans un linge ; le poivrer, le parsemer d'un peu d'aneth ciselé, de baies roses concassées, puis le couper en fines tranches.
2. Tartiner les tranches de pain de sauce moutarde ; ajouter de fines tranches d'avocat, quelques feuilles de roquette, des tranches de saumon et quelques rondelles d'oignon.

BON APPÉTIT

Provençal Salmon with Tomato Basil Sauce

 

                    Serve with rice, noodles, or steamed potatoes and a green salad.

Makes 6 servings

For the sauce 

• 4 large, firm, ripe tomatoes, peeled, seeded, and finely chopped
• 2 shallots, minced
• 1 bunch fresh basil leaves, chopped (about 2/3 cup)
• Grated zest of ½ lemon
• ½ cup olive oil
• 30 ml sherry wine vinegar
• 15 ml minced fresh chives
• 15 ml minced fresh tarragon
• Salt and freshly ground black pepper
• Cayenne

For the salmon

• Olive oil
• 6 fresh salmon fillets, about 180 gr each
• Salt and freshly ground black pepper
• 6 small sprigs fresh basil

1. Make the sauce several hours or the night before.
2. In a nonreactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives and tarragon ; season to taste with salt, pepper and cayenne.
3. Cover the bowl and leave at room temperature to marinate several hours or overnight (i our kitchen is very hot, refrigerate).
4. About 1 hour before serving time, preheat the oven to 400F (200C) ; when the oven is hot, switch it to its broiler function.
5. Cover a baking sheet with foil and lightly oil the foil with olive oil.
6. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet ; place the salmon under the broiler about two inches from the flame and cook until the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes.
7. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
8. Spoon a generous amount of the sauce onto the middle of each of six heated serving plates ; place the salmon fillets on top of the sauce.
9. Top each fillet with a spoonful of sauce and a basil sprig.
10. Serve immediately.

BON APPÉTIT