Author Archives: Marie-Claude

Cuisses de canard confites

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Source: http://www.foodnetwork.ca/recipes/print.html?dishid=3790

Ingredients

  • 4 duck legs, rinsed, patted dry
  • 1/3 cup coarse  ( 1 c. à table) salt
  • 1 tablespoon black peppercorns, crushed
  • 1 tablespoon herbes de Provence
  • 2 bay leaves, crumbled
  • 8 cups melted duck fat

Directions

  1. Put the duck legs in baking dish and rub with salt, pepper, herbes de Provence and crumbled bay leaves.
  2. Refrigerate overnight.
  3. Rinse the duck legs well and pat dry.
  4. Preheat the oven to 300 degrees F.
  5. Put the duck legs, skin-side up, in a medium Dutch oven.
  6. Pour enough melted duck fat over the duck legs to cover.
  7. Heat the duck fat to a gentle simmer on medium heat.
  8. Cover the Dutch oven and put it in the oven.
  9. Bake for about 2 hours or until the duck is fork tender.
  10. Transfer the duck to a plate, strain the fat, and pour a layer of fat into a large baking dish.
  11. Put the duck legs on top and cover completely with the remaining fat.
  12. Do not add the duck juice left on the plate.
  13. Cool completely.
  14. Refrigerate for at least 1 week and up to 2 weeks (to lessen the saltiness of the duck).
  15. Preheat the oven to 350 degrees F.
  16. Lift the duck pieces out of the fat, removing as much as possible.
  17. Heat a large saute pan on medium-high heat and add the legs, skin-side down.
  18. Saute the legs for 4 minutes.
  19. Flip the legs and put the pan in the oven.
  20. Roast the duck legs for 5 to 10 minutes or until the skin is crispy.

Fèves au lard

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Source: yum-recipes.com: Barbecued Ribs “Navy Style” with Maple Baked Beans, and Maple Brown Bread

Recette de Michael Smith, Inn Chef

Note: Je remplace le bacon par du lard salé coupé en morceaux et j’ajoute un peu d’huile d’olive pour faire sauter les onions.

Ingredients

  • 2 lb dried beans
  • 20 cup cold water
  • 4 onions, medium, diced
  • 1/2 cup bacon, double smoked, finely sliced (ou lard salé)
  • 2 garlic cloves, minced
  • 2 cup maple syrup
  • 1/2 cup molasses
  • 1 cup tomato juice
  • 2 tbsp fresh ginger, grated
  • 1 tbsp dried mustard
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp white wine vinegar

Directions

  1. Pick over and rinse beans removing any lingering stones, then cover in water and soak overnight.
  2. Preheat the oven to 300 F.
  3. Drain beans and combine them in large saucepan with 5 litres of cold water.
    Simmer until almost tender, about 45 minutes.
  4. Drain, reserving cooking liquid.
  5. Heat bacon in an oven and stovetop proof casserole dish, over medium heat to render the bacon fat.
  6. When the bacon begins to caramelize, add the beans, onions and garlic and continue stirring until fully aromatized.
  7. Stir in the maple syrup, ginger, dry mustard, salt, pepper, molasses and tomato juice.
    Add enough of the reserved cooking liquid to just cover the beans.
  8. Cover and bake for approximately 3 hours, or until beans are tender.
    Check beans periodically throughout cooking, adding more of the reserved cooking liquid if beans begin to dry out.
  9. Stir vinegar into beans when they are tender and ready to serve!

Côtelettes de porc farcies aux canneberges

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Source: foodnetwork.com: Hot Off the Grill with Bobby Flay: Grilled Pork Chops Filled with Sundried Cranberries

Note: Je fais la recette sans la sauce.  Le liquide de trempage des canneberges peut être remplacé par du bouillon de poulet réduit.

Ingredients

Cranberry Filled Pork Tenderloin:

  • 4 pork chops, 1-inch thick
  • Salt and freshly pepper
  • Cranberry filling, recipe follows
  • Cranberry sauce, recipe follows
  • Olive oil

Garnish:

  • Dried cranberries
  • Toasted pine nuts

Directions

  1. Preheat oven to 400 degrees F.
  2. Cut a pocket into the side of each pork chop going 3/4 of the way through.
  3. Season chop with salt and pepper and stuff the pocket with the cranberry filling.
  4. Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides.
  5. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes.
  6. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts

Sundried Cranberry Filling:

  • 1 cup sundried cranberries
  • 2 tablespoons pinenuts, toasted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon brown sugar
  • 1 teaspoon cascabel chile powder
  • Salt

Directions

  1. Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate.
  2. Drain and reserve soaking liquid.
  3. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Season with salt.

Chicken-Cranberry Sauce:

  • 4 cups homemade chicken stock
  • 1/4 cup white wine
  • 1/4 cup red wine
  • 1/4 cup cranberry juice
  • 1 tablespoon brown sugar
  • 1 teaspoon black peppercorns
  • 1 tablespoon chipotle puree

Directions

  1. Salt Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups.
  2. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.

Chaudrée de maïs avec bacon

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Source: asianfoodchannel.com: Cheddar And Corn Chowder With Bacon

Ingredients

  • 8 slices of bacon, chopped
  • 2 large onions, peeled and chopped
  • 2 stalks of celery, chopped
  • 4 cups of milk
  • 1 cup 35% heavy whipping cream (1 tasse de lait supplémentaire)
  • 2 tablespoons of cornmeal
  • 4 ears corn, kernels removed or 4 cups of frozen corn
  • 1 bunch of parsley, chopped
  • Salt and pepper to taste

Directions

  1. Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
  2. Drain away about half of the fat in the pot then stir in the onions and celery.
  3. Sauté for a few minutes until the aromatic vegetables soften.
  4. Add the milk and cream and heat through.
  5. Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
  6. Add the corn and continue cooking just long enough to heat it through.
  7. Taste then season as needed with salt and pepper.
  8. Stir in the parsley just before serving.

Gâteau mousse aux framboises

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Source: “The All-Purpose baking cookbook” de The King Arthur Flour Baker’s Companion

One 8- or 9-inch cake, 12 portions

Ingrédients

Cake (cf recette de génoise)

Filling

  • 3 (3 1/2) cups unsweetened frozen raspberries
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoon unflavored powdered gelatin
  • 1/4 cup cold water
  • 1 cup heavy cream (35%)

Syrup

  • 1 cup sugar
  • 1 cup water
  • 3 à 4 c. à table kirsh (flavoring optional)

Frosting

  • 1 1/2 cup heavy cream (35%)
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/2 pint (4 onces) fresh raspberries, for garnish (optional)

Directions

For the filling

  1. Bring the frozen raspberries, sugar, and lemon juice to a simmer in a medium-sized saucepan set over medium heat.
  2. Remove from the heat and press the fruit through a fine strainer; discard the seeds and any solids, reserving the purée.   Set it aside to cool to room temperature.  You shouls have at least 1 1/2 cups.
  3. In a small heatproof bowl or measuring cup, combine the gelatin and cold water.  Let the mixture sit until all of the water has been absorbed (this only takes a minute or so).
  4. Whip the cream until soft peaks form; set it aside.
  5. Heat the gelatin-water mixture over low heat until it becomes a clear liquid.  Stir this into the raspberry purée, then fold in the whipped cream.
  6. Refrigerate the mousse for about 90 minutes, to let it begin to set up.

For the Syrup

  1. Bring the sugar and water to a boil, stirring until the sugar dissolves.
  2. Remove from the heat, allow to cool, then store in the refrigerator until you’re ready to use.
  3. Flavor syrup with kirsh.

To assemble the cake

  1. Slice the cake layer horizontally into the even rounds.
  2. Place one of the rounds on a serving plate, cut side up, and brush with the simple syrup.
  3. Spread half the raspberry mousse on this layer, then place the second round, cut side up, on top.  Don’t worry if the mousse seems a little soft; once the cake is assembled it will continue to firm up in the refrigerator.
  4. Brush with syrup, then top the it with the remaining mousse.
  5. Place the last cake layer on top, cut side down, and brush with the any remaining syrup.
  6. Refrigerate the cake for 1 hour before finishing.

For the frosting

  1. Whip the heavy cream, vanilla, and confectioners’ sugar until soft peaks form (overwhipping will create grainy lumps).
  2. Cover the sides and top of the cake with whipped cream, decorating the top with fresh raspberries.
  3. Refrigerate for another hour before serving.

Génoise (gâteau éponge)

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Source: “The All-Purpose baking cookbook” de The King Arthur Flour Baker’s Companion

Note: To make a chocolate genoise, cut the amount of flour to 1/2 cup and whisk it together with 1/4 cup Dutch–process cocoa before folding in into the egg-and-sugar mixture.

Ingrédients:

  • 6 large eggs
  • 1 egg yolk
  • 3/4 cup superfine or granulated sugar (superfine is best)
  • 1/8 teaspoon salt
  • 3/4 cup unbleached all-purpose flour
  • 1 tablespoon cornstarch
  • 4 tablespoons butter melted and slightly cooled
  • 2 teaspoons vanilla or almond extract

Directions

  1. Preheat the oven to 350 F.
  2. Grease (beurrer)  and flour two 9-inch round pans; three 8-inch round pans; a 10 X 15-inch jelly roll pan, or a 9 X 3 inch springform pan.
  3. Place the room-temparature eggs and egg yolk, 1/2 cup of the sugar, and the salt in a heatproof bowl and immerse the bottom of the bowl in warm water.  Whisk over the warm water until the sugar dissolved; you’ll be able to feel if the sugar has dissolved by robbing a small amount of the batter between your fingers- it shouldn’t feel gritty.  Check the temperature of the batter occasionnally; don’t let it go over 110 F, as the eggs may begin to cook.  You’re after batter that’s just warm to touch.
  4. Once the sugar ha dissolved, remove the bowl from the hot water.  Using an electric mixer, beat the egg mixture on high speed until it becomes very light and fluffy.  This will take up to 10 minutes.  It should double (or more) in volume and be very thick.
  5. Whisk together the flour, cornstarch, and remaining 1/4 cup sugar to eliminate any lumps and aerate the mixture.
  6. Using very low speed on an electric mixer, or a hand whisk, gently fold the flour mixture into the eggs, about a third at a time.
  7. Stir together the butter and extract; mix about a third of the flour-and-egg mixture into the butter, then fold that back into the remaining batter.
  8. Spoon or pour the batter into the prepared pans,  smooting the surface.
  9. Bake the 8- or 9-inch round layers for 20 to 25 minutes, the jelly roll for 14 to 18 minutes, or the springform for 30 to 35 minutes.  All should be light golden in color and spring back when touched lightly in the center.  Allow to cool in the pans for 15 minutes.

Cornbread à l’érable

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Source: kingarthurflour.com: Maple Cornbread

Note: Peut être fait dans 12 moules à muffins.

Ingrédients

  • 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 cup (4 3/4 ounces) yellow cornmeal
  • 1 tablespoon (3/8 ounce) baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) milk, whole, skim or 2%, your choice
  • 1/4 cup (2 1/2 ounces) maple syrup
  • 1/4 cup (2 ounces) melted butter
  • 2 large eggs

Directions

  1. Preheat your oven to 425°F. Lightly grease or oil an 8 x 8-inch square or 9-inch round baking pan.
  2. In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined.
  3. In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs.
  4. Add the liquid mixture to the dry ingredients and stir just until moistened.
  5. Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it’s lightly browned and a cake tester inserted into the center comes out clean.
  6. Remove it from the oven, and serve it warm with butter and additional maple syrup, or with a main dish — red beans and rice are nice!

Tartinade aux noisettes (Nutella maison)

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Source: Plusieurs recettes sur internet que j’ai modifiées et épuréees

Notes:

  • L’huile ajoutée est pour obtenir une consistance crémeuse à température pièce
  • Le chocolat utilisé est déjà sucré et contient déjà du lait, je m’abstiens donc d’en ajouter.
  • Comme tous les ingrédients se conservent à température pièce, je ne la conserve pas au frigo si elle est mangée dans les jours qui suivent.

Ingrédients:

  • 1 1/3 tasses noisettes
  • 1/3 tasse amandes
  • 6 oz (180g) chocolat noir
  • 5 oz (150g) chocolat au lait
  • une pincée de sel
  • 2 c. à table d’huile d’arachides

Préparation:

  1. Faire griller les amandes et noisettes à 350 F pendant 10 à 15 minutes ou jusqu’à ce qu’elles soient brunes.
  2. Laisser refroidir puis retirer l’enveloppe des noisettes en les frottant entre ses mains.
  3. Fondre le chocolat au micro-ondes.
  4. Réduire les amandes et les noisettes en poudre dans le mélangeur.
  5. Ajouter l’huile d’arachides et le chocolat fondu dans le mélangeur et continuer de mélanger.
  6. Mettre dans un pot au frigo quelques heures pour la faire durcir puis le sortir quelques heures avant la première utilisation.

Marmelade aux trois fruits

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Source:  CUISINE MICRO-ONDES

Notes: La prochaine fois, j’essaierai de doubler la quantité de fruits et de réduire un peu le sucre.

Ingrédients:

  • ¼ tasse  (60 ml) écorces d’orange, de pamplemousse et de citron, débarrassées de leur membrane blanche et coupées en fines lanières
  • 1½ tasse (375 ml) eau
  • 2 oranges pelées, épépinées et hachées finement
  • 1 pamplemousse pelé, épépiné et haché finement
  • 1 citron pelé, épépiné et haché finement
  • 1¾ oz (50 g) pectine en poudre (1 boîte de Certo)
  • 3 tasses (750 ml) sucre

 Préparation:

  1. Dans un plat d’une capacité de 12 tasses (3 l ), mélanger les écorces de fruits et l’eau.
  2. Couvrir avec un couvercle ou pellicule plastique, en prenant soin de laisser une ouverture.  Cuire à intensité maximale (100%), de 6 à 8 minutes.
  3. Mélanger les fruits et la pectine.  Verser dans le plat, couvrir, cuire de 8 à 10 minutes à intensité maximale (100%) ou jusqu’à ce que le mélange bouillonne.
  4. Remuer une fois pendant la cuisson.  Incorporer le sucre et mélanger.
  5. Couvrir et cuire de 8 à 10 minutes à intensité maximale (100%).
  6. Remuer et cuire à découvert de 3 à 5 minutes.
  7. Laisser reposer au moins 5 minutes.  Mettre en pot.

Poulet du Général Tao

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Source: Livre Les délices de Jean Chen

Notes: J’ai remplacé la farine Tempura par de la farine tout usage avec un peu de poudre à pâte délayée avec de l’eau minérale.

Ingrédients:

  • 1/4 tasse vinaigre blanc (ou vinaigre de riz)
  • 1/2 tasse sucre
  • 1 c. à table xérès sec (ou sherry)
  • 1 c. à table sauce aux huîtres
  • 1 c. à table sauce soya foncée
  • 1/4 tasse d’eau
  • 3 piments séchés émiettés ou 1/4 c. à thé de pâte de piments forts
  • 8 onces de farine Tempura ou de pâte à frire “Crispy-Bot Lanc Chien”
  • 1 1/2 lbs poitrine de poulet (environ 3 poitrines moyennes) sans la peau et désossée détaillée en cubes de 3 cm X 3cm (1 1/4po X 1 1/4 po)
  • 4 tasses huile de maïs (ou huile d’arachides)(pour friture)
  • 2 c. à table huile de maïs (ou huile d’arachides)(pour cuisson)
  • 1/2 (1 )poivron rouge taillé en fines juliennes
  • 1/2 poivron vert taillé en fines juliennes
  • 4 c. à thé de fécule de maïs délayée dans 1/4 tasse d’eau
  • 1 fleur d’oignon vert (pour décoration)
  • 1/2 c. à table graines de sésame grillées (facultatif)

Préparation:

  1. Mélanger le vinaigre blanc (ou vinaigre de riz), le sucre, le xérès sec, la sauce aux huîtres, la sauce soya foncée, l’eau et les piments séchés ou la pâte de piments forts. Réserver.
  2. Délayer la farine Tempura ou la pâte à frire avec de l’eau jusqu’à l’obtention de la texture d’une pâte à crêpes (suivre les instructions du fabricant) et en enrober chaque cube de poulet.
  3. Frire le poulet dans l’huile à haute température pendant 7 minutes ou jusqu’à l’obtention d’une couleur dorée.  Réserver au four à une température de 120 C / 250 F (le temps de préparer la sauce).
  4. Dans un wok à haute température, faire sauter les poivrons dans un peu d’huile de maïs (ou huile d’arachides) (2 c. à table), puis ajouter la sauce préparée et porter à ébullition.
  5. Ajouter la fécule délayée à la cuisson et faire lier.
  6. Ajouter le poulet pané dans la cuisson et faire sauter pendant 30 secondes ou jusqu’à ce qu’il soit collant.
  7. Décorer le plat avec la fleur d’oignon vert et parsemer de graines de sésame grillées (facultatif).