Author Archives: Marie-Claude

Jambalaya

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Source: Inspiré du livre “De bons p’tits plats” de Marie-Josée et Claudette Taillefer

Ingrédients

  • 1 c. à table huile d’olive
  • 2 oignons, hachés
  • 2 gousses d’ail, hachées
  • 1 poivron rouge, haché
  • 2 branches de céleri, hachées
  • 2 tasses jambon cuit, en dés
  • 1 1/2 tasses riz jasmin
  • 796 ml (ou 1 1/2 pots de 500 ml) de tomate en conserve écrasées
  • 213 ml (ou 1 tasse) sauce tomate
  • 1 tasse de bouillon de poulet
  • quelques gouttes de sauce Tabasco
  • 1 feuille de laurier
  • 1 c. à thé thym séché
  • Poivre au goût
  • 1/2 tasse pois congelés
  • 1/2 tasse maïs congelé
  • 25 à 30 crevettes de grosseur 26-30

Préparation

  1. Préchauffer le four à 350 F.
  2. Chauffer l’huile dans une casserole.  Ajouter les oignons, les poivrons et le céleri et faire revenir.
  3. Ajouter le jambon.  Pousuivre la cuisson en brassant, pour dorer légèrement.  Par la suite, ajouter l’ail.
  4. Ajouter le riz, les tomates, la sauce tomate et le bouillon de poulet.
  5. Assaisonner de sauce Tabasco, de laurier, de thym et poivre.
  6. Couvrir et cuire au four environ 30 minutes, ou jusqu’à ce que le riz soit tendre.
  7. Découvrir et ajouter les pois, le maïs et les crevettes. Mélanger.
  8. Poursuivre la cuisson 10 minutes, à découvert.

Sauce à la saucisses pour les gnocchis

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Source: http://www.foodnetwork.com/recipes/mario-batali/gnocchi-alla-ciociaria-ciociaria-style-gnocchi-recipe/index.html

Notes: Sauce pour accompagner les gnocchis aux patates.

Je ne rajoute pas de sel étant donné que la saucisse et le parmesan sont déjà salés.

Si j’utilise les gnocchis cuits à l”avance, je les ajoute à la sauce 10 minutes avant la fin de la cuisson pour les réchauffer dans la sauce.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 ounces pancetta, diced (ou 4 tranches de bacon)
  • 2 ounces dried porcini mushrooms, soaked until tender (ou 1/2 barquette de champignons blancs)
  • 1 clove garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
  • 4 (5) sweet Italian sausage links, removed from casing
  • 1 cup red wine
  • 1 (16-ounce) can San Marzano tomatoes (1 pot de 500 ml de tomates en conserve)
  • 1 teaspoon red chili flakes
  • Salt and pepper, to taste
  • Freshly grated pecorino romano (ou parmesan)

Directions

  1. In a 12 to 14-inch skillet, heat the olive oil over high heat until almost smoking. Add the pancetta (bacon), porcini (champignons), garlic, onion, celery, carrot, parsley and the sausage meat and cook over high heat until sausage and vegetables are browned.
  2. Add the red wine, let it evaporate, then add the tomatoes (écrasées) and the pepper flakes.
  3. Adjust the seasoning with salt and pepper and lower heat to a simmer. Let cook for 45 minutes.
  4. Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt.
  5. Once the sauce is thickened to the proper consistency, remove the gnocchi from their container and cook in the boiling water until they float aggressively (4 minutes).
  6. Drain the gnocchi and add to the simmering sauce. Toss very gently over heat 30 seconds to coat, then divide evenly among 4 warmed pasta bowls. Top with freshly grated pecorino and serve.

Gnocchi aux patates

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Source: http://www.foodnetwork.com/recipes/mario-batali/gnocchi-alla-ciociaria-ciociaria-style-gnocchi-recipe/index.html

Notes: Je fais cuire 4 patates et je fais 2 recettes séparées.  La deuxième recette de gnocchis, je les dépose sur un papier parchemin sur une plaque à biscuits et je les fais congeler non cuits.

Je fais la sauce à la saucisse pour accompagner les gnocchis.

Ingredients

  • 1 pound russet potatoes (2 grosses patates)
  • 2/3 cup all-purpose flour (1 1/3 tasses semoule de blé dur)
  • 1 egg
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil (huile d’olive)

Directions

  1. Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil until they are soft, about 45 minutes.
  2. While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.
  3. Bring about 6 quarts to a boil. Set up an ice bath with 6 cups ice water and 6 cups water nearby.
  4. Make a well in the center of the potatoes and sprinkle all over with the flour (semoule de blé dur).  Break the egg into the center of the well, add the salt, and, using a fork, stir into the flour (semoule de blé dur) and potatoes as if you were making pasta.
  5. Once the egg is mixed in, bring the dough together, kneading gently until a ball is formed. Knead gently another 4 minutes, until ball is dry to the touch.
  6. Divide the dough into 2 large balls. Roll each ball into 3/4 inch-diameter ropes and cut the ropes into 1-inch-long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides.
  7. Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute (4 minutes).
  8. Use a slotted spoon to transfer the gnocchi to the ice bath.
  9. Meanwhile, continue with the remaining dough, forming ropes, cutting 1-inch pieces, and flicking them off a fork. Continue until all the gnocchi have been cooked and allow them to sit several minutes in the ice bath.
  10. Drain the gnocchi and transfer to a mixing bowl. Toss with the canola oil (huile d’olive) and store covered in the refrigerator for up to 48 hours or until ready to serve.

 

Poulet à la jerk avec sauce à la mangue

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Source:http://www.foodnetwork.com/recipes/bobby-flay/jerk-rubbed-chicken-thighs-with-home-made-mango-habanero-hot-sauce-recipe/index.htm

Ingredients

Jerk Rub:

  • 2 tablespoons ground coriander
  • 2 tablespoons ground ginger
  • 2 tablespoons light brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • 1 tablespoon cayenne powder
  • 2 teaspoons coarse black pepper
  • 2 teaspoons dry thyme
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ground cloves
  • 8 chicken thighs
  • Sliced fresh mango

Directions

  1. Combine all spices in a small bowl.
  2. Rub the skin side of the chicken with the rub and let rest for 30 minutes.
  3. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown.
  4. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through.
  5. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce.

Homemade Mango-Habanero Sauce:

Ingredients

  • 1 tablespoon canola oil (huile d’olive)
  • 1 small Spanish onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 ripe mangoes, peeled, pitted and coarsely chopped (2 tasses de mangue en cubes congelées)
  • 1 habanero (1/4 jalapeno), chopped
  • 1 cup (tablespoon) white wine vinegar (ou vinaigre de riz)
  • Salt

Directions

  1. Heat oil in medium saucepan over medium heat.
  2. Add onions, garlic, mangoes, habanero (jalapeno)and vinegar and cook over low heat for 15 to 20 minutes.
  3. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar.
  4. Season with salt.

 

Rôti de palette comme un Chili

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Source: http://papilles.telequebec.tv/recettes/3/roti-de-palette-comme-un-chili-de-cincinnati

Ingrédients

1 rôti de palette
2 gros oignons jaunes hachés
1 branche de céleri en dés
30 ml (2 c. à soupe) d’huile d’olive
7,5 ml (1 ½ c. à thé) de sel de mer
5 ml (1 c. à thé) de cannelle en poudre
7,5 ml (1 ½ c. à thé) de clou de girofle en poudre
22,5 ml (1 ½ c. à soupe) de poudre de chili
5 ml (1 c. à thé) de cinq-épices chinois
40 g (2 grosses c. à soupe) de pâte de tomates
1 grosse boîte (796 ml – 28 oz) de tomates en dés égouttées (2 pots de 500 ml)
750 ml (3 tasses) bouillon de bœuf sans sel
15 ml (1 c. à soupe) de sauce Worcestershire
1 feuille de laurier
22,5 g (1 1/2 c. à soupe) de cassonade
1 grosse boîte (540 ml – 19 oz) de haricots rouges égouttés et rincés

Préparation

1. Préchauffer le four à 160 °C (325 °F).

2. Dans une grande poêle à fond épais, verser un filet d’huile et une noix de beurre. Assaisonner le rôti, sel et poivre puis le faire colorer sur toutes ses faces.

3. Dans une grande casserole à fond épais, faire revenir les oignons et le céleri dans l’huile d’olive. Ajouter pâte de tomate.

4. Ajouter la cassonade, le sel, la cannelle, le clou de girofle, la poudre de chili et le cinq-épices. Remuer et continuer la cuisson quelques minutes.

5. Ajouter la sauce Worcestershire, la feuille de laurier, les tomates en dés et le bouillon de bœuf, remuer. Ajouter le rôti. Enfourner et faire mijoter environ 3 heures.

6. Sortir le morceau de rôti de la casserole et effilocher. Remettre la viande dans la casserole, puis ajouter les haricots rouges. Remettre au four pendant 25 minutes, jusqu’à ce que les haricots soient chauds.

7. Rectifier l’assaisonnement.

Pains hamburger

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

Notes : Commencer la préparation à 9h30 le matin pour obtenir des pains prêts à manger pour le dîner.

Aplatir davantage les pains.

On peut utiliser la même pâte pour faire des pains hot-dog.  Il suffit de faconner les pains en rouleau collés un à côté de l’autre pour la dernière levée.

Donne 8 gros pains (pourrait être divisé en 12 pains)

Ingredients

  • 1 cup water
  • 2 tablespoons butter
  • 1 large egg
  • 3 1/4 cup unbleached all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon instant yeast
  • 1 teaspoon onion powder (optional)
  • 1/2 teaspoon dried minced onion (optional)

Directions

  1. Combine all the ingredients and mix and knead them together – by hand or mixer – until you’ve made a soft, smooth dough.
  2. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour.
  3. Divide the dough into 8 pieces and shape each piece into a flattened ball.
  4. Place the buns on greased baking sheets, cover, and let it rise 30 to 40 minutes, until they’re quite puffy.
  5. Preheat the oven to 375 F.
  6. Bake the buns for 12 to 15 minutes, until they’re golden brown.
  7. Remove them from the oven and cool them on a rack.
  8. Split and use for burgers or sandwiches.  For burgers, butter the split sides and fry them, buttered side down, until they’re golden brown and warmed through.

 

Sauce au curry pour ravioli

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Source : http://www.foodnetwork.ca/recipes/curry-sauce/recipe.html?dishid=623

Notes : Meilleur si la sauce est passée au tamis à la fin avant de servir avec les ravioli.

Faire double recette de sauce pour environ 18 à 20 ravioli.

J’utilise cette sauce pour accompagner les ravioli au fromage et les ravioli à la courge et au veau.

Ingredients

  • 1 tablespoon unsalted butter
  • 1/3 unit onion, thinly, sliced
  • 1 unit Granny Smith apple, peeled, cored, and, thinly, sliced
  • 2 unit cloves garlic, finely, chopped
  • 1 unit bay leaf
  • 2 unit sprigs thyme
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/4 cup chicken stock or 1/4 cup vegetable stock
  • 1/2 cup heavy cream
  • 1/2 teaspoon lemon, juice

Directions

  1. In a saucepan, melt butter over medium heat.
  2. Add the onions, apples, garlic, bay leaf and thyme.
  3. Sweat mixture until the vegetables are soft.
  4. Stir in the curry power, turmeric and stock.
  5. Simmer to reduce by 1/3.
  6. Add cream and bring to boil. Remove bay leaf and thyme.
  7. Puree in a blending and strain the mixture. Mixture should be just thick enough to coat the back of a spoon. If too thick, add more stock.
  8. Season with salt and freshly ground white pepper.
  9. Finish with lemon juice.

Ravioli à la courge et au veau

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Source: http://www.foodnetwork.ca/recipes/print.html?dishid=8176

Notes: Utiliser la recette de pâtes fraîches qu’on passe dans la machine à pâte jusqu’au niveau 5.  La recette de pâtes fraîches donne environ 4 1/2 à 5 douzaines de ravioli.

La recette de farce à la courge et au veau donne environ 4 douzaines de ravioli.

Je fais cette recette de ravioli avec la sauce au curry.

 

Ingredients

  • 1 Turban squash
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 6 ounces ground veal (200 g)
  • 1/4 cup white wine
  • 1/4 cup almonds, finely chopped

Directions

  1. Position the oven rack in the center position. Preheat oven to 350 °F (180 °C).
  2. Line a baking sheet with parchment paper.
  3. Cut a small turban squash in half and use a spoon to remove the seeds.
  4. Lay the squash with the opening face-down on the baking sheet and cook for about 1 hour, or until the flesh is tender.
  5. Remove from the oven and reduce to a puree using a food processor.
  6. In a skillet, cook the onion and garlic in olive oil until tender. Add the veal and cook completely while crumbling. Season with salt and pepper.
  7. Deglaze with the wine. Add the almonds and squash puree. Stir a few minutes over low heat until well mixed. Adjust the seasoning.
  8. Set aside in a bowl, let cool.
  9. Cover and refrigerate until the filling is cold.

Ravioli au fromage

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Source :http://www.foodnetwork.ca/recipes/Eggs/Dairy/recipe.html?dishid=626

Note : Utiliser la recette de pâtes fraîches qu’on passe dans la machine à pâte jusqu’au niveau 5.  La recette de pâtes fraîches donne environ 4 1/2 à 5 douzaines de ravioli.

La recette de farce au fromage donne environ 4 1/2 à 5 douzaines de ravioli.

Je fais cette recette de ravioli avec la sauce au curry.

Ingrédients

  • 2 cups raw milk ricotta
  • 1 cup mascarpone cheese
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup parmesan cheese, finely, grated
  • 1 unit egg, yolk
  • poivre au goût

Preparation

  1. In a large bowl mix ricotta, mascarpone, parmesan and nutmeg.
  2. Season with salt and freshly ground white pepper. Refrigerate until ready to use.
  3. Roll out the pasta dough to form thin sheets, about 1/16 inch thick.
  4. As sheets are rolled, cover with a clean cloth to prevent drying out.
  5. Using a ravioli mold, line one sheet of the pasta on the bottom. Add a spoonful of the filling to each mold.
  6. In a small bowl beat egg yolks and 2 tablespoons of cold water.
  7. Brush egg wash on pasta and cover with top sheet of pasta and cover with top sheet of pasta and gently press to form ravioli and squeeze out any excess air. Roll over mold with a rolling pin to cut edges.
  8. Place ravioli on a parchment-covered tray and freeze ravioli until ready to use. Can be frozen in single layers in an airtight container for 2-1/2 – 3 weeks.
  9. Before serving, cook the ravioli in salted boiling water for 3 –4 minutes. Transfer ravioli to a colander, but do not rinse.
  10. Place ravioli in the middle of a bowl or on a large plate and spoon sauce over.
  11. Serve immediately.

Rôti de porc avec sauce aux pommes

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Source: http://www.foodnetwork.com/recipes/tyler-florence/bone-in-pork-roast-with-broccoli-rabe-sweet-italian-sausage-and-roasted-peaches-recipe/index.html

Ingredients

  • 1 center-cut bone-in pork roast, about 5 pounds
  • 1 gallon water
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 tablespoon whole peppercorns
  • 1 bunch fresh thyme, divided
  • Salt and freshly ground black pepper
  • Olive oil
  • 4 carrots, peeled
  • 1 head garlic, split
  • 1 onion, halved
  • 2 shallots, halved
  • 2 cups apple juice

Directions

  1. Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor. Line a large stockpot or bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat.
  2. Remove pork from the brine and dry thoroughly with paper towels.
  3. Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher’s twine to help hold the shape.
  4. Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking. Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, this should take about 10 minutes.
  5. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour.
  6. Remove the pork to a cutting board and let it rest while preparing the pan sauce.
  7. Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out.
  8. Cut the twine and carve the roast. Drizzle sauce over meat before serving.