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Monday, November 30, 2015

Pork Tenderloin Medallions with Summer Fruits






Course Main Dishes
Prep. Time 10 mins
Cooking Time 20 - 25 mins
Yields 3 servings

PreparationWhat You Need 3 tbsp (42.6 g) butter
12 oz (336 g) 1 pork tenderloin, cut into 3 medallions
Salt
Pepper, to taste
2 dried shallots, chopped
1 clove garlic, chopped
1/3 cup (75 ml) apple juice
1/2 cup (125 ml) reduced brown veal stock or beef broth
1/3 cup (75 g) whipping cream 35 %
1/2 cup (125 ml) gooseberries
2 green onions, sliced
Chives, to taste (optional)


Instructions
 
In a saucepan, melt butter but do not brown it, then sauté tenderloins. Season with salt and pepper and cook for 2 to 3 minutes each side. Place in an ovenproof dish and continue cooking for 5 to 6 minutes in a 325 °F (160 °C) oven.

In a pan, cook shallots for 1 to 2 minutes. Add garlic and apple juice. Reduce to three-quarters or original amount. Add reduced brown veal stock or beef broth. Add cream and gooseberries and cover generously with sauce. If desired, add sautéed green onions and chives.


Per serving
 
Energy: 607 Calories
Protein: 43 g
Carbohydrate: 16 g
Calcium: 8 % / 89 mg
Fat: 42 g
Fibre: 1.9 g
Sodium: 283 mg


Rack of Pork with Creamy Garlic






Course Main Dishes
Prep. Time 15 mins
Cooking Time 1 hr, 45 mins - 1 hr, 50 mins
Yields 6 servings

PreparationWhat You Need 1 rack of Pork, from 2 to 3 lb (1 to 1.5 kg)
Salt
Pepper, to taste
3 tbsp (42.6 g) butter
1 onion, coarsely chopped
1 carrot, coarsely chopped
2 leek, coarsely chopped
2 celery stalks
2 cups (500 ml) chicken broth
3/4 cup (175 ml) garlic cloves
3/4 cup (168 g) whipping cream 35 %
2 tbsp (28.4 g) butter


Instructions
 
Preheat oven at 325 °F (160 °C).

Heat a cast-iron Dutch oven, add 3 tbsp (45 mL) of butter and brown the roast on all sides, 9 to 10 minutes, over medium heat. Insert a thermometer in the centre of the piece. Make sure it doesn't touch the bone.

Add vegetables (except garlic) and broth, cover and cook in oven for 1 hour and 15 minutes or until the thermometer reaches
160 °F (70 °C) in the centre of the meat.

Strain the cooking broth and pour into a pan with garlic and cream. Discard vegetables. Season with salt, to taste, and cook for 15 minutes over medium heat.

Blend the mixture in a food processor and add 2 tbsp (28.4 g) of butter. Reheat the roast in aluminium foil, in the oven at 350 °F (180 °C) for 7 to 10 minutes, then slice.

Serve with sauce, assorted vegetables and additional garlic, roasted whole, in oven.


Tips
 
Ask your butcher to prepare a rack of pork. Season the rack generously with salt and pepper.

Raspberry Cream Cheese Coffee Cake





Course Desserts and Sweets
Prep. Time 30 mins
Cooking Time 45 mins
Yields 12 servings

PreparationWhat You Need 2 1/4 cups (293 g) all-purpose flour
2/3 cup (134 g) sugar
3/4 cup (170 g) butter, softened
1/2 tsp (2 ml) baking powder
1/2 tsp (2 ml) baking soda
3/4 cup (168 g) sour cream
2 eggs
1 tsp (5 ml) grated lemon rind
8 oz (224 g) 1 pkg Canadian Cream cheese, softened
1/3 cup (67 g) sugar
1/2 cup (168 g) raspberry jam


Instructions
 
Combine flour and 2/3 cup (150 mL) sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup (250 mL) of crumb mixture.

To remaining crumb mixture, add baking powder and baking soda. Mix well.

Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch (23 cm) springform or 10-inch (25 cm) round fluted quiche pan with removable bottom that is 1-1/4-inches (4.5 cm) deep.

Beat together Canadian Cream cheese, 1/3 cup (75 mL) sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.

Bake in 350 °F (180 °C) oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.


Tips
 
Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to
1 week.


Per serving
 
Energy: 387 Calories
Protein: 6 g
Carbohydrate: 44 g
Fat: 21 g
Calcium: 4 % / 47 mg

DIANE

January 23rd, 2010

THIS IS ONE OF MY FAVOURITES. I HAVE MADE THIS RECIPE MANY TIMES AND IT WAS DELICIOUS EVERYTIME. i would also change up the filling with cherry or bluberries instead of raspberry jam...............

Spaghetti with Pork Meat Sauce






Course Main Dishes
Prep. Time 15 mins
Cooking Time 35 - 40 mins
Yields 6 servings

PreparationWhat You Need 3 tbsp (42.6 g) butter*
1 onion, finely minced
2 lb (1 Kg) lean ground pork
4 slices of sun-dried tomatoes, chopped
28 oz (796 ml) 1 can tomatoes
4 cloves garlic, finely minced
1 tbsp (15 ml) dried basil
1 tsp (5 ml) pili-pili pepper** or dried chili pepper, chopped
1 lb (500 g) 1 package of spaghetti
Salt
Pepper, to taste
2 tbsp (30 ml) chopped fresh parsley
Butter and cream, in sufficent quantity to reheat pasta


Instructions
 
Heat 3 tbsp (42.6 g) of butter in a pan and cook onion and ground pork for 5 to 6 minutes, over medium heat. Add sun-dried tomatoes, canned tomatoes, minced garlic, basil and pili-pili pepper or dried chili pepper. Mix and cook over low heat, covered, for 30 minutes.

In large saucepan, cook spaghetti according to package directions; drain. Season sauce with salt and pepper, then add chopped parsley.

Reheat pasta with butter or cream for 1 to 2 minutes; cover with sauce and serve immediately.

*Butter is used twice in this recipe.
**Small hot pepper.

Spicy Pork Kabobs with Puff Pastry






Course Main Dishes
Prep. Time 30 mins
Cooking Time 15 mins
Yields 2 servings

PreparationWhat You Need 1 tbsp (15 ml) tamari or soy sauce
1 tbsp (21 g) honey
1 tbsp (15 ml) chili sauce
1/4 tbsp (1 ml) garlic powder
1/4 tbsp (1 ml) ground ginger
8 oz (224 g g) pork cubes, split and flattened
2 tbsp (28.4 g) butter
8 oz (224 g) ready-to-use puff pastry
1 egg yolk
2 tbsp (30 ml) milk
Salt
Pepper, to taste
1/4 tsp (1 ml) dried crushed chilies


Instructions
 
Prepare a marinade with the tamari or soy sauce, honey, chili sauce, garlic and ginger and mix thoroughly. Marinate cubes for 15 to 20 minutes, stirring often.

Heat butter and brown pork cubes over high heat for 2 minutes. Remove cubes from pan, drain and let cool.

Roll puff pastry into 2 stripes, 6 x 4 in (15 to 10 cm) each. Mix together the egg yolk and milk. Brush pastry strips with mixture. Cook in oven for 5 minutes at 400 °F (200 °C). Remove from oven and let cool.

Thread brochette cubes on skewer; brush with marinade mixture. Season with salt and pepper.

Place pork on precooked pastry strips and cook in
350 °F (180 °C) oven for 7 to 8 minutes. Brush with marinade during cooking. Sprinkle with crushed chilies. Serve when very hot and crisp.

Sunday, November 29, 2015

Liver Mousse Terrine with Almonds and Herbes de Provence






Course Hors D'oeuvres and Appetizers
Prep. Time 15 mins
Cooking Time 1 hr, 45 mins - 2 hrs
Yields 8 to 10 servings

PreparationWhat You Need 2 cups (500 ml) milk
1/2 cup (125 ml) pork back fat
1 lb (500 g) pork liver, cleaned
3 eggs
1/3 cup (75 g) whipping cream 35 %
2 tbsp (30 ml) Cognac
1/2 tsp (2 ml) nutmeg
Salt
Pepper, to taste
2 tbsp (12.5 g) slivered blanched almonds
1 tsp (5 ml) herbes de Provence


Instructions
 
Heat milk and blanch small cubes of pork fat in it for 4 to 5 minutes. Remove from heat and drain.

Run fat and liver through food processor until puréed. Add eggs, cream and Cognac. Add nutmeg and season with salt and pepper. Place the mixture in a ceramic or cast-iron dish and sprinkle almonds and herbes de Provence on top.

Put dish in a bain-marie* and cook in oven for 1 hour and 45 minutes to 2 hours, at 350 °F (180 °C ).

Let rest at room temperature for 3 hours, then refrigerate for at least 24 hours.

* Cooking in a bain-marie is a process that consists of adding boiling water to a receptacle and placing inside it a smaller receptacle containing the food to be cooked or heated. Also called a double-boiler.

Pasta with Mushroom and Pork Strips






Course Main Dishes
Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 4 servings

PreparationWhat You Need 3 tbsp (42.6 g) butter
1 lb (500 g) pork strips cut from leg or loin
8 oz (224 g) mushrooms, quartered
Salt
Pepper, to taste
4 cups (1 l) beef broth
1 cup (250 ml) water
8 oz (224 g) pasta (penne, rotini, shells, etc)
1/2 tsp (2 ml) nutmeg
1 clove garlic, minced
1/4 cup (56 g) whipping cream 35 %
3 tbsp (45 ml) grated Canadian Parmesan
2 tbsp (30 ml) chopped fresh parsley
1/2 tsp (2 ml) paprika


Instructions
 
Melt butter in skillet and brown pork strips and mushrooms for 2 to 3 minutes, until tender. Season with salt and pepper. Add beef broth and water and bring to a boil; add pasta. Add nutmeg and garlic, stir well.

Cook for 15 to 20 minutes, stirring constantly. Add cream and Canadian Parmesan for 2 to 3 minutes before cooking is completed. Sprinkle with parsley and paprika.

Pepper-Stuffed Cutlets






Course Main Dishes
Prep. Time 15 mins
Cooking Time 30 mins
Yields 2 servings

PreparationWhat You Need 2 tbsp (28.4 g) butter
1 green pepper, minced
Salt
Pepper, to taste
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) grated ginger
5 oz (140 g) lean ground pork
2 pork cutlets, flattened
Small amount of olive oil to brush cutlets
2 tbsp (28.4 g) butter
1 shallot, chopped
1/4 cup (19.25 g) chopped mushrooms
4 small zucchini
1/2 red pepper, seeded and sliced in julienne strips
1/4 cup (56 g) whipping cream 35 %
1/4 cup (50 ml) cider


Instructions
 
In a pan, heat 2 tbsp (30 mL) of butter and cook green peppers for 4 to 5 minutes over medium heat. Season with salt and pepper. Add brown sugar, ginger and ground pork and cook for 1 to 2 minutes. Remove from heat and place in a bowl.

Place a small amount of stuffing in center of cutlets, roll into a cigar shape and place in a ovenproof dish after brushing lightly with oil. Cook in oven for 5 to 7 minutes at 350 °F (180 °C). Lower temperature to 300 °F (150 °C) and cook for 5 more minutes, covered.

Melt 2 tbsp (30 mL) of butter in a pan, add shallot and mushrooms and cook for 2 to 3 minutes. Add miniature zucchini and red pepper, cooking for 1 to 2 minutes. Add cream and cider and cook sauce for 3 to 4 minutes. Season with salt and pepper. Cover bottom of serving dish with sauce, peppers and zucchini. Arrange stuffed cutlets on top.


Per serving
 
Energy: 700 Calories
Protein: 41 g
Carbohydrate: 33 g
Fat: 47 g
Calcium: 10 % / 106 mg
Sodium: 341 mg
Fibre: 7.6 g

Pork Cutlets with Avocado and Spinach






Course Main Dishes
Prep. Time 15 mins
Cooking Time 10 - 15 mins
Yields 2 servings

PreparationWhat You Need 4 boneless pork cutlets, about 1/2 in (1 cm) thick
4 spinach leaves
2 slices of Canadian Gruyère cheese or Canadian Swiss cheese
1/2 avocado, sliced
Salt
Freshly ground pepper, to taste
1 tbsp (14.2 g) butter
1/2 red pepper, diced
1/4 cup (50 ml) brown veal stock or beef broth
tbsp (30 ml) whipping cream 35 %
1 tbsp (15 ml) hot mustard


Instructions
 
Flatten cutlets between two sheets of plastic wrap. Cover two cutlets with spinach leaves, cheese and avocado. Season with salt and pepper. Cover each cutlets with a second cutlet and press together firmly.

For sauce, heat butter and sauté pepper over high heat for 2 to 3 minutes, add veal stock or beef broth, cream and mustard, then season with salt and pepper.

In a very small amount of fat, cook cutlets in a nonstick pan for 2 to 3 minutes. Place cutlets on a foil-lined baking sheet and cook in oven for 3 minutes at 325 °F (160 °C).

Pour sauce to cover bottom of each plate, add cutlets, then cover them with remaining sauce. Sprinkle with freshly ground pepper and serve immediately.


Per serving
 
Energy: 456 Calories
Protein: 32 g
Carbohydrate: 8 g
Fat: 34 g
Calcium: 36 % / 357 g
Fibre: 4 g
Sodium: 325 mg


Pork Roast and Bocconcini Sandwiches






Course Main Dishes
Prep. Time 20 mins
Yields 2 sandwiches

PreparationWhat You Need 1/4 cup (50 ml) Canadian Herb-Flavoured Neuchâtel cheese
2 tbsp (30 ml) tarragon mustard
Salt
Pepper, to taste
4 slices of French bread
2 fresh Canadian Bocconini cheeses
2 tbsp (30 ml) olive oil
1/4 tsp (2 ml) Tabasco sauce
1 tbsp (15 ml) herbes de Provence
1/2 tsp (2 ml) garlic powder
4 lettuce leaves
6 slices of cooked pork roast, cut from the loin or leg*


Instructions
 
Using a fork, mix together Canadian Herb-Flavoured Neuchâtel cheese and mustard, then season with salt and pepper. Spread mixture on bread slices.

Marinate Canadian Bocconcini cheeses in olive oil, Tabasco sauce, herbes de Provence and garlic powder for 15 minutes. Add lettuce leaves, Canadian Bocconcini cheeses and pork slices to bread slices to make sandwiches.

*Look for the Three-Hour Braised Pork Roast recipe in our database.

Saturday, November 28, 2015

Catch a Tuna & Havarti Cheese cut out






Course Main Dishes
Prep. Time 15 mins
Yields 1 sandwich

PreparationWhat You Need 1 Slice white bread, buttered
1 Slice whole wheat bread, buttered
1/3 cup (78 g) drained flaked tuna
3 tbsp (26.25 g) chopped pimento-stuffed green olives
1 1/2 tbsp (25 ml) mayonnaise
2 deli-thin slices Canadian Gouda* cheese
Leafy lettuce


Instructions
 
Use a cookie cutter to cut out the same shape from both slices of bread. Switch the cut-outs. Mix tuna, olives and mayonnaise.

Layer bread, 1 slice of Canadian Gouda cheese, lettuce, tuna, second slice of cheese and bread; press lightly.


Tips
 
Variation: Whip up wrap with whatever's handy - cheese, veggies, meat or fish - and roll it up in a pita or a soft tortilla. Try these tasty filling ideas:
Slices of Canadian Swiss cheese and chicken salad made with chicken cubes, celery, red pepper, lettuce and sour cream.
Slices of Canadian Mozzarella, salami, grilled red pepper, lettuce and mustard.
Slices of Canadian Cheddar, tuna salad, red and green peppers, lettuce and plain yogourt.

* This recipe is great with Canadian Havart


Per serving
 
Energy: 461 Calories
Protein: 24 g
Carbohydrate: 29 g
Calcium: 17 % / 188 mg
Fat: 28 g



Classic Canadian Cheddar Rarebit






Course Hors D'oeuvres and Appetizers
Prep. Time 10 mins
Cooking Time 15 mins
Yields 6 servings

PreparationWhat You Need 3 cups (336 g) shredded Canadian Cheddar*
1 cup (224 g) table cream
3 eggs, slightly beaten
1 1/2 tsp (7 ml) Worcestershire sauce
1/4 tsp (1 ml) dry mustard
Pinch cayenne pepper
18 slices toasted baguette
9 large cherry tomatoes, sliced
3 slices cooked, crumbled bacon


Instructions
 
Combine Canadian Cheddar cheese and cream in large nonstick saucepan. Cook, stirring constantly, over low heat until cheese is melted. Remove from heat.

Stir a small amount of cheese mixture into beaten eggs. Return cheese and egg mixture to pan.

Cook, stirring constantly, over low heat until smoothly thickened, about 5 minutes.

Combine Worcestershire sauce, dry mustard, and cayenne; stir into sauce. For each serving, top 3 pieces of toast with tomato slices. Pour cheese sauce over all; sprinkle with bacon and, if desired, additional cayenne pepper.


Tips
 
*For a change of taste, use Canadian Colby


Per serving
 
Energy: 573 Calories
Protein: 26 g
Carbohydrate: 37 g
Fat: 36 g
Calcium: 53 % / 534 mg
Fibre: 3 %
Sodium: 866 %


Cocktail Meatballs and Plantains






Course Hors D'oeuvres and Appetizers
Prep. Time 20 mins
Cooking Time 15 - 20 mins
Yields 30 meatballs

PreparationWhat You Need 1 lb (500 g) ground pork
2 tbsp (30 ml) chopped fresh coriander
1/2 tsp (2 ml) Tabasco sauce
3 tbsp (45 ml) Chinese oyster sauce
1 tsp (5 ml) chopped garlic
Salt
Pepper, to taste
2 tbsp (28.4 g) butter
3 tbsp (45 ml) vegetable oil
3 tbsp (45 ml) olive oil
2 ripe plantains*
2 tbsp (30 ml) sugar
Pepper slices for garnish (optional)


Instructions
 
In a bowl, mix together pork, coriander, Tabasco sauce, oyster sauce and garlic. Season with salt and pepper.

Shape by about 1 tbsp (15 mL) of meat mixture into balls. Cook in mixture of butter and vegetable oil for 10 to 12 minutes.

Remove meatballs from pan and pour off fat. Add olive oil to pan and cook plantains slices over medium-high heat for 2 to 3 minutes. Continue cooking plantains in a 300 °F (150 °C) oven for 3 minutes. Put back the meatballs and cook for 2 minutes more. Remove meatballs and plantains, then sprinkle with sugar.

Place in serving dish, and pepper slices, if desired, and serve with an aperitif.

*Plantains are found in ethnic grocery stores, farmer's markets and some supermarkets.

Fricassée of Pork Kidneys and Mushrooms






Course Main Dishes
Prep. Time 1 hr, 10 mins
Cooking Time 10 mins
Yields 4 servings

PreparationWhat You Need 4 fresh pork kidneys
1/4 cup (57 g) butter*
2 tbsp (28.4 g) butter
2 cups (154 g) brown or white mushrooms
1 tomato, diced
1/2 clove garlic, minced
2 tbsp (30 ml) brown veal stock of beef broth
1/4 cup (56 g) whipping cream 35 %
Salt
Pepper, to taste
2 tbsp (30 ml) fresh parsley, chopped (optional)


Instructions
 
Split kidneys in two and remove white membrane (nerve). Cut into pieces one-quarter the size of a mushroom. Soak kidneys in water and a small amount of vinegar for one hour, then drain and dry them. Heat 1/4 cup (60 mL) of butter and sauté kidneys** over high heat for 2 to 3 minutes; remove from pan and drain.

Melt 2 tbsp (30 mL) of butter in a clean pan. Sauté quartered mushrooms. Add kidneys and tomato and cook for 2 to 3 minutes. Pour brown veal stock and port. Add cream and continue cooking for 3 to 4 minutes. Season with salt and pepper.

Sprinkle with parsley and serve very hot. This recipe can be served with fried potatoes or rice.


Tips
 
*Butter is used twice in this recipe.

**It is important to sauté kidneys quickly to prevent from hardening. Drain them well to remove excess water. If kidneys begin to boil in their own juices, stop cooking them immediately, drain and start over. For tender and slightly pink kidneys, make sure to heat oil until very hot.

Green Apples Pork Blanquette







Course Main Dishes
Prep. Time 20 mins
Cooking Time 1 hr, 25 mins
Yields 4 servings

PreparationWhat You Need 2 lb (1 Kg) pork cubes cut from loin or leg
1 onion, sliced
1 carrot, peeled
1 celery stalk, minced
1 bouquet garni*
Salt
Pepper, to taste
4 cups (1 l) apple juice
1 cup (250 ml) cider
3 green apples
2 tbsp (14 g) cornstarch
2 tbsp (30 ml) water
4 egg yolks
1/3 cup (75 g) whipping cream 35 %
4 green onions, green part only
1 tbsp (15 ml) chopped chives


Instructions
 
In a large saucepan, cover pork cubes with water and blanch for 2 to 3 minutes. Drain.

In another saucepan, combine onion, carrot, celery and bouquet garni. Season lightly with salt and pepper. Add pork cubes, apple juice and cider and cook over medium heat, for 1 hour to 1 hour and 15 minutes. When cubes are tender and sufficiently cooked, drain meat, reserving juices.

Peel and core apples. Cut apples into small oval-shaped pieces. Return cooking juice to heat, dilute cornstarch in water and add to the hot liquid. Mix together egg yolks and cream and gradually add the mixture to the sauce; cook until thickened.

Remove from heat, stir for 1 to 2 minutes, then return to very low heat for 3 to 4 minutes. Add pork cubes and simmer very gently. Add chives and season with salt and pepper, if necessary.


Tips
 
*A mixture of herbs, usually consists of parsley sterms, a celery stalk, a bay leaf and sprig of thyme. Juniper berries and cloves may also be added.





Friday, November 27, 2015

Braised Pork Chops with Cabbage and Dried Apricots






Course Main Dishes
Prep. Time 15 mins
Cooking Time 1 hr, 25 mins - 1 hr, 30 mins
Yields 4 servings

PreparationWhat You Need 3 tbsp (42.6 g) butter*
4 pork chops, 1 1/2 in (4 cm) thick
3 tbsp (42.6 g) butter
1 onion, chopped
1 head cabbage, cut in six wedges
12 dried apricots
2 cloves garlic, chopped
Salt
pepper, to taste
1/2 cup (125 ml) orange juice


Instructions
 
Melt 3 tbsp (45 mL) of butter in a pan and brown chops over low heat for 3 minutes on each side. Set aside.

Heat 3 tbsp (45 mL) of butter in Dutch oven and cook onion for 4 to 5 minutes, until transparent. Add cabbage, apricots and pork chops. Add chopped garlic, season with salt and pepper and add orange juice. Add 2 cups (500 mL) water, cover and cook in a 375 °F (190 °C) oven for 45 minutes.

Reduce temperature to 300 °F (150 °C), remove cover and cook for 30 minutes longer.

Serve in the Dutch oven with cabbage and apricots. If desired, you can also reduce cooking juices to serve with this dish, but it is delicious as is.

*Butter is used twice in this recipe.


Per serving
 
Energy: 435 Calories
Protein: 25 g
Carbohydrate: 21 g
Fat: 29 g
Calcium: 13 % / 139 mg


Braised Rack of Pork with Pearl Onions and Apricots






Course Main Dishes
Prep. Time 15 mins
Cooking Time 1 hr, 55 mins - 2 hrs, 10 mins
Yields 6 to 8 servings

Preparation What You Need 2 cloves garlic, slivered
3 1/4 lb (1.5 Kg) rack of pork
3 tbsp (42.6 g) butter
2 cups (500 ml) beef or chicken broth
3 tbsp (45 ml) red Bordeaux wine
1/2 cup (80 g) pearl onions, peeled
1/4 cup (56 g) butter
1/2 cup (65 g) flour
1/4 cup (56 g) whipping cream 35 %
Salt
pepper, to taste
8 fresh or canned apricots


Instructions
 
Pierce roast and insert garlic slivers.

In an ovenproof dish, heat 3 tbsp (45 mL) of butter and brown loin roast. Cook in 350 °F (180 °C) oven for 1 hour and 30 minutes to 1 hour and 45 minutes. Add broth, wine, pearl onions and cook for 15 minutes more. Remove from oven and cover with aluminium foil.

Strain cooking juices and reserve for onions. Melt 1/4 cup (125 mL) of butter in another pan and add flour to make a roux. Wet with cooking juices. Add cream, reduce to desired consitency and season with salt and pepper.

On a baking sheet, caramelize apricots and pearl onions with a small amount of butter for 10 minutes in a 350 °F (180 °C) oven.

Place the rack on a serving dish, surround with apricots and pearl onions, add sauce and serve

Buckwheat Crepes with Ground Pork and Spinach Filling






Course Main Dishes
Prep. Time 30 mins
Cooking Time 30 mins
Refrigeration Time 20 mins
Yields 8 crepes

PreparationWhat You Need 
Buckwheat Crepes: (8 crepes):
1/2 cup (75 g) buckwheat flour
1 egg
1/2 cup (2 ml) salt
1/3 cup (75 ml) milk or water
2 tbsp (28.4 g) melted butter*

Filling:
3 tbsp (42.6 g) butter
2 shallots, chopped
3/4 lb (375 g) ground pork
Salt
pepper, to taste
2 tbsp (30 ml) tomato paste
1 egg
2 oz (28 g) butter
5 tsp (150 ml) spinach
1/2 tsp (2 ml) nutmeg
1/4 clove garlic, chopped
8 crepes
2 cups (500 ml) bechamel sauce
8 slices Canadian Cheddar or Canadian Gruyère or Canadian Parmesan cheese

Bechamel Sauce:
1 tbsp (14.2 g) butter
2 tsp (10 ml) onion finely minced
2 tbsp (20 g) flour
1 1/2 cups (375 ml) milk, scalded
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) ground white pepper
Pinch of nutmeg


Instructions
 
Bechamel Sauce:
In a saucepan, melt butter and cook onion over very low heat until soft. Stir in the flour and cook the roux until it is foamy and is just beginning to color. Add the milk, whisking constantly, until the mixture is thick and smooth. Stir in remaining ingredients and simmer sauce over very low heat for about 20 minutes. Strain sauce before using.

Crepes:
Make a well in the flour, mix egg and salt. Gradually add milk or water, then melted butter. Refrigerate for 20 minutes before cooking the crêpes in a nonstick pan.

In a pan, heat butter and cook shallots for 2 to 3 minutes. Add ground pork and cook for 2 to 3 minutes. Season with salt and pepper.

Remove from heat and add tomato paste. Mix in egg and set aside.

Garnish:
Melt butter and cook spinach, nutmeg and garlic. Mix spinach into pork.

Spread crepes flat and add filling, then fold sides inward and place in ovenproof dish, seam side down. Add bechamel sauce; place cheese on top of crêpes. Broil for 2 to 3 minutes and serve very hot.


Tips
 
*Butter is used three times in this recipe.


Per serving
 
Energy: 589 Calories
Protein: 28 g
Carbohydrate: 18 g
Fat: 46 g
Calcium: 39 %


Canadian Brie-Topped Dijon Chicken Breasts






Course Main Dishes
Prep. Time 20 mins
Cooking Time 10 mins
Yields 6 servings

PreparationWhat You Need 1/4 cup (56 g) Dijon mustard
1 tbsp (15 ml) lemon juice
1 egg, beaten
1/4 tsp (1 ml) ground black pepper
6 boneless, skinless chicken breast halves, with or without fillets
2/3 cup (75 g) fine dry bread-crumbs
1/4 cup (57 g) butter
6 oz (168 g) Canadian Brie*
Honey Dijon Sauce (see recipe)


Instructions
 
Combine Dijon mustard, lemon juice, egg and pepper. Brush chicken with mustard mixture. Coat with bread-crumbs.

Melt butter in large frypan. Sauté chicken until golden on both sides. Place on baking sheet. Cut Canadian Brie cheese into thin slices. Place on top of chicken. Bake in 350 °F (180 °C) oven for 10 minutes or until cheese is melted and chicken is cooked.

To serve, spoon Honey Dijon Sauce over each chicken breast.

Honey Dijon Sauce:
Combine 1/3 cup (127 g) honey and 3 tbsp (42 g) each Dijon and Meaux mustard.


Tips
 
*For a change of taste, use Canadian Camember


Per serving
 
Energy: 543 Calories
Protein: 61 g
Carbohydrate: 27 g
Fat: 21 g
Calcium: 11 % / 118 mg


Canadian Gouda and Leek Potage






Course Soups and Creams
Prep. Time 20 mins
Cooking Time 25 mins
Yields 6 servings

PreparationWhat You Need 1/4 cup (57 g) butter
2 cups (182 g) thinly sliced leeks , (white part only)
1 cup (77 g) sliced mushrooms , (cremini or white)
1 large onion, halved, sliced
1 clove garlic, minced
1/4 cup (33 g) all-purpose flour
2 1/4 cups (560 ml) chicken or beef broth
2 1/2 cups (625 ml) water
6 slices rye bread, toasted, cut in thirds
2 cups (224 g) shredded Canadian Gouda* cheese


Instructions
 
Melt butter in large saucepan; sauté leeks, mushrooms, onions and garlic over medium-high heat, 5 minutes or until soft. Remove from heat; blend in flour. Gradually stir in broth and water. Bring to boil over high heat. Reduce heat and simmer, covered, 15 minutes or until vegetables are tender.

Transfer soup, in batches, to blender or food processor; puree until vegetables are finely chopped. Add salt and pepper to taste. Ladle soup into 6 ovenproof soup bowls. Top each with three pieces of toast and about 1/3 cup (80 mL) Canadian Gouda cheese.

Broil until cheese is melted and slightly browned, about 4 minutes.


Tips
 
*For a change of taste, use Canadian Edam.


Per serving
 
Energy: 536 Calories
Protein: 31 g
Carbohydrate: 29 g
Fat: 33 g
Calcium: 59 % / 644 mg



Thursday, November 26, 2015

Pork Chops with Spicy Apricot Stuffing






Course Main Dishes
Cooking Time 25 - 30 mins
Yields 4 servings

PreparationWhat You Need 6 dried apricots
1 piece of fresh ginger, about 1 in (2.5 cm)
4 split boneless pork chops*, (butterfly-style)
3 tbsp (42.6 g) butter
Salt
Pepper, to taste
3 tbsp (41.25 g) brown sugar
2 shallots
1/2 cup (125 ml) brown veal stock or beef broth
2 tbsp (30 ml) whipping cream 35 %
2 tbsp (30 ml) chopped green onion


Instructions
 
Coarsely chop dried apricots; do not mince. Slice fresh ginger into slivers. Mix together apricots and ginger. Stuff chops with apricot-ginger mixture.

In a skillet, heat butter and brown chops for about 2 to 3 minutes on each side. Season with salt and pepper.

Place chops in an ovenproof dish. Add brown sugar, return to heat and cook until a caramel color is obtained . Add shallots and remaining apricot-ginger mixture. Cook for 2 to 3 minutes.

Mix in veal stock and cream until smooth and pour sauce on chops. Season with salt and pepper. Place chops in a 325 °F (160 °C) oven, covered, and cook for 15 minutes.

Cover bottom of plates with sauce, add chops and sprinkle with green onion. Serve with vegetables or pasta.


Tips
 
* Select pork chops that are 1 to 1 1/4 in (2 to 3 cm) thick and ask your butcher to split them for stuffing.

Pork Paupiettes à la forestière






Course Main Dishes
Prep. Time 10 mins
Cooking Time 15 - 20 mins
Yields 8 paupiettes

PreparationWhat You Need 8 small stuffed paupiettes*
Salt
Pepper, to taste
3 tbsp (42.6 g) butter
1 shallot, chopped
8 oz (224 g) white mushrooms, cleaned and chopped
1 carrot, sliced into rounds
3 tbsp (45 ml) sherry or Port wine
1 tsp (5 ml) garlic, chopped
1 cup (250 ml) brown, thickened veal stock or beef broth
4 green onion sprigs, chopped
3 tbsp (45 ml) whipping cream 35 %


Instructions
 
Season paupiettes lightly with salt and pepper. Melt butter in a pan and brown paupiettes for 2 to 3 minutes on each side. Add shallots, mushrooms and carrot. Cook mixture for 2 minutes, then add sherry or port. Add chopped garlic and veal stock. Cover and cook over medium heat for about10 minutes.

Remove cover and cook until sauce begins to reduce. Sprinkle with green onion. Place paupiettes in a serving dish and cover with sauce.

For a cream sauce, just before serving add 3 tbsp (45 mL) whipping cream 35 % and season with salt and pepper, if desired.


Tips
 
*Paupiettes are available from your butcher, or make your own by adding a ground pork stuffing, seasoned to your taste, to leg cutlets.

Sausage Patties with Pink Pepper






Course Main Dishes
Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 6 to 8 servings

PreparationWhat You Need 2 lb (1 Kg) lean ground pork
1/4 cup (28 g) cubed Mild Canadian Cheddar cheese
2 tbsp (28 g) honey mustard
1 tbsp (15 ml) ground pink pepper
2 tbsp (30 ml) chopped chives
Salt
Pepper, to taste
1 pig's stomach lining*
3 tbsp (42.6 g) butter
1 shallot, chopped
1/2 cup (125 ml) demi-glace sauce**, brown veal stock or beef broth
2 tbsp (30 ml) tomato sauce or ketchup


Instructions
 
In a bowl, mix together ground pork, Mild Canadian Cheddar cheese, honey mustard, pink pepper and chives. Season with salt and pepper.

Shape into small patties. Spread stomach lining and tightly wrap patties in it.

Heat butter in a pan and cook patties for 3 minutes on each side. Then place patties in an ovenproof dish and cook for 10 minutes at 325 °F (160 °C).

Cook shallot in pan used for cooking patties. Add demi-glace sauce or veal stock. Mix in tomato sauce or ketchup and season with salt and pepper, if needed.

Cover bottom of individual plates with sauce; add patties directly from oven. This dish can be served with fried new potatoes.


Tips
 
*Also known as caul fat. Before using, soak stomach lining in cold water for 30 minutes

**Reducing a veal stock to half its original quantity.

Smoked Ham en croûte






Course Main Dishes
Prep. Time 25 mins
Cooking Time 25 - 30 mins
Yields 6 to 8 servings

PreparationWhat You Need 3 lb (1.5 Kg) smoked ham, boneless, fully cooked
1 lb (500 g) 1 package puff pastry
1 egg yolk
2 tbsp (30 ml) water
3 tbsp (42 g) Dijon mustard
2 tbsp (30 ml) chopped fresh tarragon or
1 tbsp (15 ml) dried tarragon

Madeira Sauce:
3 tbsp (42.6 g) unsalted butter
1/2 cup (88 g) shallot, chopped
1/2 cup (125 ml) Madeira or port wine
1 cup (250 ml) brown veal stock or beef broth
1/4 cup (56 g) whipping cream 35 %
Salt
Pepper, to taste


Instructions
 
Use a rolling pin to roll puff pastry into a sheet about 3/4 in (1.5 cm) thick. Place ham in center of sheet; brush surrounding pastry with the egg yolk, beaten with water. Spread the top of the ham with mustard and tarragon. Wrap the ham in the pastry, covering it completely. Turn seam side down, brush with egg yolk mixture and apply pastry cut-outs for decoration.

Place ham in an ovenproof dish. Cook in a 350 °F (180 °C) oven for 25 to 30 minutes.

In the meantime, prepare Madeira sauce as follows: melt butter in a saucepan. Add chopped shallots and cook gently for 4 to 5 minutes. Add Madeira (or port) and cook for 2 to 3 minutes longer. Add brown veal stock or beef broth. Add cream and bring to a boil; season with salt and pepper.

Remove ham from oven, slice and add Madeira sauce. Ham can be served with new potatoes, rice or fresh pasta.

Three-Hour Braised Pork Roast






Course Main Dishes
Prep. Time 20 mins
Cooking Time 3 hrs
Yields 6 to 8 servings

PreparationWhat You Need 3 tbsp (42.6) butter
1 onion, chopped
3 lb (1.5 Kg) pork roast, cut from leg or loin
Salt
Pepper, to taste
1/2 pumpkin, cut into chunks
12 mushrooms, whole or sliced
4 cloves garlic, whole
10 pearl onions
2 fresh tomatoes, crushed
2 tbsp (28.4 g) chopped fresh parsley
4 cups (1 l) beef or chicken broth
2 tbsp (30 ml) chopped green onions


Instructions
 
Heat butter in a roasting pan and cook onions for 1 to 2 minutes, until transparent. Brown roast on all sides and season with salt and pepper. Add pumpkin, mushrooms, garlic, pearl onions, tomato and parsley. Add broth, cover and cook in a 350 °F (180 °C) oven for 1 hour.

Lower oven temperature to 250 °F (120 °C) and season with salt and pepper again, if needed. Cook 1 hour, then reduce temperature to 175 °F (80 °C). Cook, uncovered for 1 hour more.

Remove roast from oven after 3 hours of cooking, place on a serving dish and decorate with garnish of chopped green onions. Roast can be served with sautéed new potatoes or fresh vegetables


Nicole
 
January 19th, 2010

I didn't have pumpkin, so I used squash instead. Also had to substitute diced tomatoes rather than fresh ones. I can't wait to try it, only an hour left. If I don't post again, it means we loved it!!

Wednesday, November 25, 2015

Blueberry-Stuffed Pork Roast with Cream Sauce







Course Main Dishes
Prep. Time 20 mins
Cooking Time 1 hr, 50 mins - 2 hrs, 5 mins
Yields 6 servings

3 lb (1.5 Kg) belly or half-belly pork roast, fat removed
3 tbsp (42.6 g) butter*
1 onion, chopped
1 lb (450 g) lean ground pork
1 clove garlic, chopped
Salt
pepper, to taste
1 egg
1 cup (170 g) blueberries
1/2 cup (125 ml) cider
1 pig's stomach lining**
1 tbsp (15 ml) dried herbs
2 tbsp (28.4 g) butter
4 cups (1 l) chicken or beef broth

Cream Sauce:
1 shallot, chopped
1 tbsp (14.2 g) butter
3 tbsp (45 ml) white Noilly Prat (or other vermouth)
1/2 cup (112 g) whipping cream 35 %
1 cup (250 ml) veal stock or beef broth
1 tbsp (15 ml) hot mustard
Salt
Pepper, to taste


Instructions
 
Spread roast and slit sides.

Heat butter and sauté onions for 4 to 5 minutes, until transparent. Place onions in a bowl and mix together with ground pork and garlic until well blended. Season with salt and pepper. Add egg, half of blueberries and cider.

Place stuffing in center of meat and roll meat around stuffing. Wrap in stomach lining and sprinkle with herbs. Brush a pan with butter and brown pork. Add broth. Place in a 350 °F (180 °C) oven and cook for 1 hour and 45 minutes to 2 hours, basting often.

Cream Sauce :
Sauté shallot in butter for 1 to 2 minutes; do not brown. Add white vermouth and reduce to three-quarters, then add cream and veal stock. Reduce to half. Add hot mustard and season with salt and pepper. At the last minute, add remaining blueberries.

Slice and serve with sauce, along with sautéed zucchinis or your choice of vegetables.


Tips
 
*Butter is used twice in this recipe.

**Also known as caul fat. Before using, soak stomach lining in cold water for 30 minutes.

Country Style Omelet






Course Main Dishes
Prep. Time 10 mins
Cooking Time 15 - 20 mins
Yields 4 servings

PreparationWhat You Need 3 bacon strips or pancetta slices, diced
3 tbsp (42.6 g) butter*
1/4 cup (40 g) onion, finely chopped
5 oz (140 g) lean ground pork
1 potato, precooked, diced
2 tbsp (30 ml) chopped fresh parsley
Salt
Pepper, to taste
1 tbsp (14.2 g) butter
10 medium-size eggs
Grated Canadian Parmesan cheese, to taste


Instructions
 
Blanch bacon or pancetta in boiling water for 3 minutes, then drain and set aside.

Melt 3 tbsp (45 mL) of butter in a pan, add onion and cook for 3 to 4 minutes. Add ground pork, stir and cook for 4 to 5 minutes. Add potato and chopped parsley and season with salt and pepper. Cook for 2 to 3 minutes and set aside.

Heat 1 tbsp (15 mL) of butter in a nonstick pan. Beat eggs and add to pan. When omelet is almost set, add filling and Canadian Parmesan cheese and gently flip one side inward to make a sandwich, with filling in centre. Place omelet on serving dish.


Tips
 
*Butter is used twice in this recipe

Per serving 
Energy: 458 Calories
Protein: 25 g
Carbohydrate: 10 g
Fat: 35 g
Calcium: 18 % / 201 mg

Ham Steak with Pumpkin and Yellow Pepper Sauce






Course Main Dishes
Prep. Time 20 mins
Cooking Time 11 - 15 mins
Yields 4 to 6 servings

PreparationWhat You Need 6 oz (168 g) each, 4 steaks of ham, a bone-in cut, about 1 1/2 in (1 cm) thick
1/2 pumpkin
1 yellow pepper
2 tbsp (28.4 g) butter*
Salt
Pepper, to taste
1/4 cup (56 g) whipping cream 35 %
1/2 tsp (2 ml) nutmeg
Water or chicken broth, if necessary
12 snow peas
3 tbsp (42.6 g) butter


Instructions
 
Place ham slices in a large steamer to steam through over very low heat. Peel and cut pumpkin into pieces and slice yellow pepper. Reserve a little pepper for garnish.

In a pan, heat 2 tbsp (28.4 g) butter and cook pumpkin and pepper for 4 to 5 minutes. Season with salt and pepper. Add cream and cook for 3 to 4 minutes longer. Blend mixture in food processor, add nutmeg and set aside. If sauce is too thick, dilute with a small amount of water or chicken broth.

Cut ends off snow peas, string and sauté in 3 tbsp (42.6 g) butter for 1 to 2 minutes.

Cover bottom of plate with sauce, add ham and garnish with snow peas and some reserved pepper.


Tips
 
*Butter is used twice in this recipe.


Per serving
 
Energy: 487 Calories
Protein: 41 g
Carbohydrate: 10 g
Fat: 32 g
Calcium: 4 % / 49 mg

Pasta Shells with Pork Filling






Course Main Dishes
Prep. Time 15 mins
Cooking Time 30 mins
Yields 4 to 6 servings
 
PreparationWhat You Need 1 lb (500 g) large pasta shells
1 lb (500 g) ground pork
4 slices sun-dried tomatoes, chopped
1/4 cup (50 ml) spicy Diana sauce or commercial barbecue sauce
2 tbsp (30 ml) Canadian Mozzarella cheese, grated
Salt
Pepper, to taste

Sauce:
3 tbsp (42.6 g) butter
1 cup (250 ml) dry white wine
2 Italian plum tomatoes
1 onion, minced
Salt
Pepper, to taste
2 cloves garlic, whole
6 shredded fresh basil leaves


Instructions
 
In large saucepan, cook pasta according to package directions; drain.

Mix together pork, sun-dried tomatoes, garlic, Diana sauce or the commercial barbecue sauce and cheese. Season with salt and pepper.

Using a fork or pastry bag, fill pasta and place in ovenproof dish.

Sauce:
Add butter, white wine, tomatoes, onion and garlic cloves to pasta. Season with salt and pepper and bake in 325 °F (160 °C) oven for 20 minutes. Remove from oven and sprinkle with basil leaves.


Per serving
 
Energy: 680 Calories
Protein: 33 g
Carbohydrate: 34 g
Fat: 38 g
Calcium: 10 % / 95 mg
Fibre: 4 g
Sodium: 363 mg


Pears Stuffed with Ground Pork






Course Hors D'oeuvres and Appetizers
Prep. Time 30 mins
Cooking Time 20 - 25 mins
Yields 8 pears

8 Bosc or Anjou pears
1 lemon
8 oz (224 g) lean ground pork
2 tbsp (28.4 g) butter
1 egg
1/4 cup (28 g) grated Canadian Cheddar cheese
1 clove garlic, finely minced
1 tbsp (15 ml) chopped chives
1 tbsp (15 ml) grated ginger
1 Slice of sun-dried tomato, finely minced
3 tbsp (45 ml) balsamic vinegar
Salt
Pepper, to taste
3 tbsp (45 ml) orange juice
2 fresh tomatoes, seeded and diced
1/2 cup (112 g) whipping cream 35 %
1/2 tsp (2 ml) nutmeg


Instructions
 
Peel pears and rub with lemon to prevent discoloring. Cut top off pears and hollow out with a melon baller, removing pulp and core.

In a bowl, mix together ground pork, olive oil and egg. Add Canadian Cheddar cheese, garlic, chives, ginger, minced dried tomatoes and balsamic vinegar. Season lightly with salt and pepper. Fill pears with mixture and place in a ceramic or glass ovenproof dish. Add 1 cup (250 mL) water and orange juice. Cover and bake in a 325 °F (160 °C) oven for 15 to 20 minutes.

Remove pears and put cooking juices and diced fresh tomatoes through food processor. Add cream to puréed mixture and heat in a pan, cooking for 3 to 4 minutes, until thickened.

Gently reheat pears, place in dish and surround with tomato-cream sauce. Serve immediately.

Tuesday, November 24, 2015

Ground Pork, Tomato and Herb Pizza





Course Main Dishes
Prep. Time 15 mins
Cooking Time 35 - 40 mins
Yields 4 pizzas

3 tbsp (45 ml) olive oil
4 pizza crusts, 6-inch (15 cm) in diameter
2 tbsp (28.4 g) butter
1 onion, finely chopped
1 pepper, finely chopped
2 lb (1 Kg) lean ground pork
Salt
Pepper, to taste
1/3 cup (75 ml) Diana or other commercial spicy barbecue sauce
1 tsp (5 ml) garlic, minced
1 tsp (5 ml) savory
1 tsp (5 ml) oregano
Olive oil to brush on tomatoes
1 tbsp (15 ml) Herbes de Provence, dried
Grated Canadian Parmesan, to taste


Instruction
 
Brush pizza crusts with olive oil and set aside.

In a pan, heat butter, add onion and pepper and cook for 2 to 3 minutes. Add ground pork and cook over medium heat for 3 to 4 minutes. Season with salt and pepper. Add barbecue sauce, garlic, savory and oregano, cover and cook over very low heat for 15 to 20 minutes.

Slice tomatoes, brush with olive oil and sprinkle with Herbes de Provence. Let sauce cool, spread generous amount on pizza crusts and add herbed tomato slices. Place pizza on a baking sheet and cook in a moderate oven for 7 to 10 minutes. Sprinkle with grated Canadian Parmesan cheese.


Mexican Style Fondue






Course Main Dishes
Prep. Time 20 mins
Cooking Time 5 mins
Yields 4 servings

1 cup (250 ml) Canadian Raclette, in small dice
1 cup (112 g) Medium Canadian Cheddar*, grated
1 cup (112 g) Canadian Mozzarella, grated
4 tsp (20 ml) cornstarch
3/4 cup (180 ml) Pale Ale type beer
Pepper, to taste
3 tbsp (45 ml) chilli sauce
1/3 cup (75 ml) sliced black olives
2 to 3 baguettes, cubed
2 cups (300 g) cooked chicken, cubed


Instructions
 
In a bowl, mix cheeses and cornstarch.

Pour beer, kirsch and lemon juice into a fondue pot and bring almost to the boil over a medium heat, then reduce heat to very low.

Add cheeses gradually by the handful, stirring until melted. Keep heat low, taking care not to boil mixture, as fondue does not react well to high temperatures. Stir mixture in a figure eight motion with a wooden spoon until smooth and creamy.

Blend in pepper to taste, chili sauce and olive slices.
Spear baguette and chicken cubes with forks, dip in fondue and enjoy!


Tips
 
Prepare recipe on the stove before placing pot on its burner.

For a quick variation, add 1/2 cup (125 mL) of minced Spanish onion to hot fondue.

Replace Canadian Cheddar with Canadian Colby.

Pork and Mozzarella Pizza






Course Main Dishes
Prep. Time 25 mins
Cooking Time 20 - 25 mins
Yields 4 servings

8 oz (224 g) bread or pizza dough, uncooked
12 oz (336 g) 1 pork tenderloin
2 tbsp (28.4 g) butter
Salt
Pepper, to taste
2 tbsp (28 g) mild mustard
3 tbsp (45 ml) 'Diana' sauce or commercial barbecue sauce
1 tsp (5 ml) oregano
2 zucchini, thinly sliced
2 tbsp (5 ml) olive oil*
1 tsp (5 ml) Herbes de Provence
8 oz (224 g) red or yellow cherry tomatoes
10 slices of Canadian Mozzarella


Instructions
 
Roll the dough into a circle 10 to 12 in (25 to 30 cm) circumference. Place dough on a pizza pan or baking sheet.

Cut the tenderloin into fairly thin slices. Heat 2 tbsp (30 mL) of butter in a nonstick pan. Season tenderloin slices with salt and pepper and brown for 1 to 2 minutes on each side. Remove from heat and let cool.

Mix together mustard, 'Diana' sauce or the commercial barbecue sauce and oregano. Spread the mixture over the dough and add tenderloin slices.

Mix zucchini with 2 tbsp (30 mL) of olive oil and Herbes de Provence and marinate for 10 minutes. Place marinated zucchini on dough and add tomato slices. Top with Canadian Mozzarella. Bake in oven at 325 °F (160 °C) for 15 to 20 minutes. Serve piping hot.

Shrimp & Canadian Feta Casserole






Course Main Dishes
Prep. Time 30 mins
Cooking Time 15 mins
Yields 4 to 6 servings

2 tbsp (28.4 g) butter
1 medium onion, finely chopped
1/2 bunch green onions, finely chopped
1 clove garlic, minced
14 oz (392 g) 1 can diced tomatoes , (about 1-1/2 cups / 375 mL)
7 1/2 oz (213 g) 1 can tomato sauce
1/4 cup (50 ml) dry white wine
3 tbsp (45 ml) chopped parsley
1/2 tsp (2 ml) dried oregano leaves, crushed
1 1/2 lb (750 g) fresh, or frozen and thawed, large shrimp, shelled, deveined
8 oz (224 g) Canadian Feta cheese, coarsely crumbled
Black olives, chopped (optional)


Instructions
 
Melt butter in large frypan. Sauté onions and garlic over medium-high heat, 4 minutes or until soft. Add tomatoes and their juice, tomato sauce, wine, parsley and oregano. Heat to boiling. Reduce heat and simmer, uncovered, 10 minutes or until slightly thickened; stir occasionally.

Add shrimp to sauce. Spoon into 2-quart (2 L) shallow casserole. Scatter the Canadian Feta cheese over the top; press lightly into sauce. Bake in 350 °F (180 °C) oven 15 minutes or until shrimp are pink and casserole is heated through. Garnish with chopped black olives, if desired. Serve with crusty bread.

Zucchini and Tomato Lamb Pâté






Course Main Dishes
Prep. Time 15 - 20 mins
Cooking Time 55 mins
Yields 6 to 8 servings

6 green onions, chopped
3 garlic cloves, finely chopped
2 tbsp (30 ml) olive oil
1 lb (500 g) ground lamb
1/2 cup (125 ml) vegetable juice
2 tbsp (30 ml) Worcestershire sauce
1/3 cup (75 ml) water
1 lb (500 g) lamb (choice of cut), trimmed of fat and thinly sliced
1/2 tsp (2 ml) dried onion flakes
2 zucchini, thinly sliced
Choice dried herbs (Provence herbs, basil, marjoram)
Salt
Freshly ground pepper
3 large tomatoes, thinly sliced
1 1/2 cup (168 g) grated Canadian Emmental cheese


Instructions
 
Preheat oven to 375 °F (190 °C).

In skillet, sauté green onion and garlic in oil for 2 minutes while stirring. Stir in ground lamb and cook until no longer pink, 8 to 10 minutes. Drain off fat. Stir in vegetable juice, Worcestershire sauce and water. Simmer until liquid almost has completely evaporated. Transfer mixture to bowl and reserve.

In same skillet, sauté lamb slices for about 10 minutes, stirring occasionally. Drain off fat. Stir in dried onion flakes. Remove from heat, cover and set aside.

Line bottom of baking dish with ground lamb mixture. Cover with zucchini slices. Season to taste with choice of dried herbs, salt and pepper. Cover with lamb slices mixture and top with tomato slices. Season to taste again. Sprinkle with Canadian Emmental cheese.

Bake for 30 minutes or until cheese is golden. Remove from oven and serve immediately. Serve with Greek salad.

Monday, November 23, 2015

Ham and Potato Tortilla






Course Main Dishes
Prep. Time 15 mins
Cooking Time 55 mins - 1 hr
Yields 8 servings

3 large unpeeled potatoes
2 tbsp (28.4 g) butter
1 cup (160 g) thinly sliced red onion
1 cup (150 g) finely chopped lean ham
1 cup (150 g) finely chopped green pepper
8 eggs, beaten
1 tbsp (15 ml) Realemon lemon juice or fresh lemon juice
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) pepper


Instructions
 
Slice potatoes very thinly. Place slices in a saucepan and cover with salted water. Bring to a boil and reduce heat. Simmer for 3 minutes or until almost tender. Drain and rinse under cold water. Drain again. Preheat oven to 350 °F (180 °C).

Heat butter in a skillet over medium heat. Add onion slices and cook, stirring often, for 5 minutes. Place ham and green pepper in a bowl. Add onions and stir.

Arrange a third of the potato slices in a circular pattern over the bottom of a 9-inch (23 cm) quiche pan. Sprinkle with some of the onion mixture. Continue layering, finishing with remaining onion, ham and pepper. Press down gently to compact.

Whisk eggs with lemon juice, salt and pepper and pour over top. Bake for 40 to 50 minutes or until set in the centre. Cool for 5 minutes before serving.

Mexican Jumping Bean and Cheddar Burrito





Course Main Dishes
Prep. Time 15 mins
Yields 1 burrito

1/3 cup (56 g) drained red kidney beans or beans in tomato sauce
2 tbsp (30 ml) chunky salsa
1 tbsp (15 ml) chopped green pepper
1 large flour tortilla
2 tbsp (30 ml) chopped leftover chicken or beef
Shredded lettuce
1/4 cup (28 g) shredded Canadian Monterey Jack* cheese


Instructions
 
Mash beans; stir in salsa and green pepper. Spoon beans onto centre of tortilla; spread out. Top with chicken, lettuce and Canadian Monterey Jack cheese. Fold both sides of tortilla over filling; fold bottom edge toward centre and roll up.


Tips
 
*You can also use Canadian Cheddar cheese.