Author Archives: Marie-Claude

Pain blanc 101

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Source : Livre The all-purpose baking cookbook, The King Arthur Flour

Note : J’ajoute 1/4 de tasse de graines de lin moulues. Parfois, je ne mets pas de farine de patate.

Ingredients

  • 3  2 cups unbleached all-purpose flour + 1 cup farine 6 grains
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 4 tablespoons butter
  • 1/4 cup nonfat dry milk
  • 1/4 cup potato flour, ou 1/3 cup potato flakes
  • 1 1/8 cups lukewarm water

Directions

  1. Combine all the ingredients and mix and knead them together – by hand, mixer, or bread machine – until you’ve made a soft, smooth dough.  Adjust the dough’s consistency with additionnal flour or water as needed; but remember, the more flour you add while you’re kneading, the heavier and drier your final loaf will be.
  2. Cover and let the dough rise for 1 hour, until it’s puffy (though not necessarily doubled in bulk).
  3. Transfer the dough to a lightly greased work surface and shape in into an 8-inch log.
  4. Transfer the log to a lightly greased 8 1/2 X 4 1/2-inch loaf pan, cover the pan (a proof cover works well here), and let the bread rise until the outer edge has risen about 1 inch over the rim of the pan, about 1 hour.
  5. Preheat the oven to 350 F.
  6. Uncover the pan and bake the bread for 35 to 40 minutes, tenting in lightly with aluminum foil for the final 10 to 15 minutes if it appears to be browning too quickly.
  7. Remove the bread from the oven, take it out of the pan, and place it on a wire rack to cool completely.
  8. After 15 minutes, brush it with butter, if desired; this will give it a soft crust.

Boulettes de veau

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Source : http://www.ricardocuisine.com/recettes/5545-boulettes-de-veau-quatre-usages

Notes : Bon dans une sauce tomate pour manger avec des pâtes.

Pour la congélation :

  1. Déposer les boulettes cuites sur une plaque tapissée de papier parchemin. Couvrir et mettre au congélateur environ 4 heures ou jusqu’à ce que les boulettes soient congelées.
  2. Placer ensuite les boulettes dans des sacs de plastique à fermeture hermétique pour congélation.

Ingrédients

Préparation

  1. Placer la grille dans le haut du four. Préchauffer le four à gril (broil). Tapisser deux plaques de cuisson de papier d’aluminium. Réserver.
  2. Dans un grand bol, mélanger le pain avec le lait et laisser imbiber 5 minutes.
  3. Ajouter le reste des ingrédients et bien mélanger avec les mains. Saler et poivrer.
  4. À l’aide d’une petite cuillère à crème glacée et avec les mains légèrement huilées, façonner chaque boulette avec environ 15 ml (1 c. à soupe) du mélange de viande. Réserver sur les plaques.
  5. Cuire les boulettes au four, une plaque à la fois, environ 10 minutes ou jusqu’à ce qu’elles soient cuites et dorées, en remuant à la mi-cuisson.

 

Fudgy Brownies

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Source : Livre The essentiel cookie cookbook, The King Arthur Company

Ingredients :

  • 3/4 cup unsalted butter
  • 2 cups sugar
  • 1 cup Dutch process cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1 cup unbleached all-purpose flour
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup chocolate chips (optional)

Directions :

  1. Preheat the oven to 325 F.
  2. Lightly grease a 9 X 13-inch pan.
  3. In a medium-sized microwave-safe bowl, or in a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine.  Return the mixture to the heat (or microwave) briefly, just until it’s hot (110 F to 120 F), but not bubbling; it will become shiny looking as you stir it.  Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on  your brownies.
  4. Stir in the cocoa, salt, baking powder, and vanilla.
  5. Whisk in the eggs, stirring until smooth, then add the flour and nuts and chips, again stirring until smooth.
  6. Spoon the batter into the prepared pan.
  7. Bake the brownies for 29 to 32 minutes, until a cake tester inserted into the center comes out clean, or with just a tiny amount of crumb clinging to it.  The edges of the brownies should be set, but the center still soft.
  8. Remove the brownies from the oven and cool on a rack before cutting and serving.

Carrés aux figues

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Source: Livre The King Arthur Flour Cookie Company, The essentiel cookie cookbook

Note : Je n’ai pas mis de raisins secs.

Donne : 36 carrés

Ingredients

Fig filling

  • 2 cups dried Turkish or Calimyrna figs, stems removed, snipped into quarters
  • 1 cups raisins
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 2 tablespoon orange juice
  • 1 tablespoon grated rind (zest)
  • 1 cup boiling water

Crust

  • 1 1/2 cups rolled oats
  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup brown sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1/2 cup chopped walnuts ou pecans

Directions

  1. Preheat the oven to 350 F.  Lightly grease a 9 X 9-inch or 7 X 11-inch pan.

To make the filling

  1. In a small saucepan, combine the figs, raisins, spice, salt, orange juice, orange zest and water.
  2. Bring the mixture to a boil, reduce heat to low, and simmer for 3 to 4 minutes, or until the water is absorbed and mixture has tickened somewhat.
  3. Remove the pan from the heat and set aside to cool while you prepare the crust.  If the mixture is too chunky for your taste, purée some or all of it.

To make the crust

  1. In a medium-size bowl, whisk together the oats, flour, brown sugar, baking soda, and salt.
  2. Add the melted butter, stirring until everything is well combined.

To assemble the bars

  1. Press 2 1/2 cups of the crust misture into the prepared pan, smoothing it out to completely cover the bottom of the pas, with no gaps showing.
  2. Spread the filling on the crust.
  3. Add the walnuts to the remaining crust mixture and sprinkle it over the filling.
  4. Bake the squares for 30 25 minutes, or until the crust is golden brown.
  5. Remove from the oven and let it cool before cutting into 1 1/2-inch squares.

 

 

Biscuits moelleux à l’avoine

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Source: Livre The King Arthur Flour Cookie Company, The essentiel cookie cookbook

Donne : 45 biscuits

Ingredients :

  • 1/2 cup unsalted butter
  • 2 tablespoons vegetable oil
  • 1 cup brown sugar
  • 1 large egg, beaten
  • 6 tablespoons sour cream or yogurt
  • 2 teaspoons vanilla extract
  • 1 cup currants or raisins (optional)
  • 2 cups rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup chopped pecans ou walnuts (optional)

Directions :

  1. Preheat the oven to 350 F.
  2. Lightly grease (or ine with parchment) two baking sheets.
  3. In a large bowl, cream together the butter, oil and sugar.
  4. Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
  5. Stir in the currants and the oats.
  6. In a separate  bowl, mix together the baking soda, cinnamon, salt, and flour.
  7. Add this mixture, a cup at a time, to the oat mixture, beating well after each addition.
  8. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
  9. Using a tablespoon cookie scoop, drop the dough onto the prepared baking sheets.
  10. Bake the cookie for 12 (11) minutes, or until they’re light brown.
  11. Remove them from the oven and trasfer to a rack to cool.

 

Poulet thai avec cashews

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Source : http://thewanderlustkitchen.com/thai-chicken-with-cashews/

Ingredients :

For the Sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon sweet dark soy sauce
  • 1 tablespoon fish sauce
  • 1 heaping tablespoon brown sugar
  • 1 tablespoon water
For the Stir-Fry
  • 2 tablespoons vegetable or peanut oil
  • 2 cloves garlic, peeled and minced
  • ½ small yellow onion, quartered
  • 4 finger-length dried red chilies (such as chile de arbol), seeded and cut into halves quelques graines de piment oiseau
  • ½ cup roasted cashew nuts
  • 8 ounces boneless (3 à 4 poitrines), skinless chicken breast, cut into thin pieces (about one large chicken breast – hold your knife at an angle and slice against the grain to get the thinnest pieces possible)
  • 1 green onion, cut into 1” lengths

Directions :

  1. Whisk all of the sauce ingredients together in a small bowl and set aside.
  2. Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.
  3. Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies.
  4. Add in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (about 4-5 minutes).
  5. Return the cashews to the pan and toss to distribute around the pan.
  6. Add the sauce to the wok and toss all of the ingredients to coat them well.
  7. Turn off the heat and add in the chopped scallions.
  8. Serve immediately with a side of jasmine rice.

Muffins aux bleuets

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Source: http://www.kingarthurflour.com/recipes/blueberry-muffins-recipe

Donne : 12 muffins

Ingredients :

  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1 1/2 cups blueberries, fresh or frozen
  • coarse white sparkling sugar for garnish (optional)

Directions :

  1. Preheat the oven to 375°F.
  2. Line a muffin tin with papers, and grease the papers. Beurrer les moules à muffins.
  3. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
  4. In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.
  5. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.
  6. Add the vanilla and sour cream or yogurt, and mix until incorporated.
  7. Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.
  8. Fold in the berries by hand.
  9. Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.
  10. Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.

Compote de pommes et canneberges

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Source : http://www.coupdepouce.com/recettes-cuisine/desserts/mousses-et-poudings/pouding-au-tapioca-compote-de-pommes-et-de-canneberges/r/10031

Note : Cette compote accompagne bien le pouding au tapioca.

Ingrédients :

  • 3 tasses (750 ml) de pommes pelées, évidées et coupées en dés
  • 1 tasse (250 ml) de canneberges fraîches ou surgelées
  • 2/3 tasse (150 ml) de sucre granulé
  • 1 morceau de zeste d’orange de 1 po (2,5 cm)
  • 1/2 tasse (125 ml) de jus d’orange
  • 1/2 c. à thé (2 ml) de cannelle (ou moins)
  • 1 pincée de sel

Préparation :

  1. Dans une casserole, mélangez tous les ingrédients; portez à ébullition, baissez le feu, couvrez la casserole et laissez mijoter de 15 à 20 minutes, jusqu’à ce que les fruits soient mous et la compote épaisse.
  2. Retirez le zeste d’orange et laissez refroidir la compote à la température ambiante.
  3. Servez sur le tapioca.

Pouding au tapioca

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Source : http://www.coupdepouce.com/recettes-cuisine/desserts/mousses-et-poudings/pouding-au-tapioca-compote-de-pommes-et-de-canneberges/r/10031

Ingrédients :

  • 4 tasses (1 litre) de crème légère (à 5 ou 6 %) (ou 2 tasses/500 ml ch., de lait et de crème à 10 %)
  • 1 c. à thé (5 ml) de zeste d’orange râpé finement
  • 2 oeufs
  • 1/3 tasse (75 ml) de sucre granulé
  • 1 pincée de sel
  • 1/3 tasse (75 ml) de perles de tapioca
  • 1/2 c. à thé (2 ml) d’extrait de vanille

Préparation :

  1. Dans une grande casserole, sur feu moyennement vif, chauffez la crème et le zeste d’orange jusqu’à la formation de bulles sur le pourtour.
  2. Pendant ce temps, dans un grand bol, fouettez ensemble les oeufs, le sucre et le sel; incorporez le tapioca.
  3. En fouettant, ajoutez lentement la crème chaude.
  4. Remettez la casserole sur un feu moyennement doux et laissez mijoter pendant environ 20 minutes, en remuant constamment, jusqu’à ce que le mélange soit suffisamment épais pour adhérer au dos de la cuillère et que le tapioca soit gonflé et translucide.
  5. Incorporez la vanille.
  6. Versez le tapioca dans un bol et déposez une pellicule plastique directement contre la surface; laissez tiédir puis refroidissez complètement au réfrigérateur pendant environ 2 heures.

Soupe italienne (aux boulettes)

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Source: http://www.kingarthurflour.com/recipes/italian-wedding-soup-recipe

Note : Préparer les boulettes en premier.  La soupe prend environ 1 heure à cuire.

Ingrédients :

Meatballs

  • 2 hamburger rolls or 4  2 slices white bread
  • 2/3 1/3 cup milk
  • 1  1/2 large egg
  • 1 1/4 1/2 teaspoons salt
  • 1 1/2  3/4 pounds ground beef or meatloaf mix
  • 1 1/2 medium onion, grated or very finely diced
  • 3  2 tablespoons grated Parmesan or Asiago cheese
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon dried parsley

Soup

  • 2 1 tablespoons olive oil
  • 2 1 medium onions, diced; about 2 cups
  • 2  1 cups finely diced carrots, about 3 large carrots
  • 2 1 large garlic cloves, peeled and minced
  • 4 to 4 1/2 quarts (16 to 18 8 à 10 cups) chicken broth, homemade or purchased
  • 1 1/2 3/4 teaspoons dried Italian herbs or 3/4 teaspoon each dried oregano and dried basil
  • 10-ounce box frozen chopped spinach 1 poignée d’épinards frais hachés
  • 1 1/2 teaspoon salt, to taste
  • 1/2 to 1 teaspoon coarsely ground black pepper, to taste
  • 2 2/3 1 1/3 cups uncooked orzo, ditalini, or other small, roundish pasta

Directions :

  1. To make the meatballs, combine the bread, egg, milk, and salt, stirring till everything is well moistened. Allow to sit for about 10 minutes to soften.
  2. Add the ground meat, onion, cheese, and herbs. Mix gently till thoroughly combined.
  3. Shape tiny meatballs, (about 1″ diameter or less). Using a level teaspoon scoop (which volume-wise is actually 2 level measuring teaspoons) makes about the right size. Place the meatballs on a parchment-lined or lightly greased cookie sheet, and refrigerate them while you prepare the soup.
  4. Get out a large pot, at least 6-quart capacity. Pour the olive oil into the bottom of the pot, and add the onions and carrots. Sauté, stirring frequently, until the onions are translucent and beginning to brown, about 10 minutes. Add the garlic, and cook for another couple of minutes.
  5. Add the broth and herbs, bring to a simmer, and cook gently for 10 minutes.
  6. Add the frozen chopped spinach, and simmer for 15 to 20 minutes, total; the soup will take awhile to come back to a simmer, due to the frozen spinach. Help it along by breaking it up with a fork as it cooks.
  7. Gently drop the meatballs into the soup. Simmer the soup for 30 minutes or so, then stir in the pasta, cooking till it’s al dente.  For orzo, this will take about 8 minutes or so.
  8. Ajouter les épinards frais hachés, laisser cuire 1 à 2 minutes.
  9. Add salt and pepper to taste; using reduced-salt canned chicken broth, we added 1 teaspoon salt; and 1 teaspoon coarsely ground black pepper.
  10. Serve the soup garnished with freshly grated Parmesan or Asiago cheese.