Author Archives: Marie-Claude

Soupe à l’orge et à la viande

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Source: Stefano Faita

Notes: Au lieu d’utiliser du boeuf à ragoût, j’utilise une tranche de jarret de boeuf.  Je l’assaisonne avec du sel et du poivre.  Je la fais revenir dans de l’huile d’olive.  Ensuite,  j’ajoute un oignon haché, une carotte en dés et une branche de céleri en dés et je couvre avec de l’eau.  Je fais braiser le boeuf environ 2h30 à 3h en rajoutant de l’eau au besoin.   Lorsque la viande est bien cuite, je l’effiloche et je garde le bouillon pour faire la soupe.  Je complète le bouillon avec une boîte de bouillon de boeuf de 900 ml. Je fais habituellement  une double recette de soupe avec la quantité de boeuf et de bouillon.

(Carl) Meilleure avec une bonne huile d’olive fruitée ajoutée au bol juste avant de servir.

Préparation: 15 minutes
Cuisson: 1 heure
Donne 4 portions

Ingrédients

  • 1 c. à soupe (15 ml) d’huile d’olive
  • 1/4 oignon (50g) coupé en petits dés
  • 1 tige de céleri coupée en petits dés
  • 2 carottes (200g) coupées en petits dés
  • 6 champignons blancs (80g) tranchés finement
  • 1/2 gousse d’ail émincée ou pressée
  • Sel et poivre au goût
  • 1 pomme de terre (200g) épluchée et coupée en petits dés
  • 120 g de boeuf à râgout coupé en petits cubes
  • 1/4 tasse (50g) d’orge perlé
  • 3 tasses (750 ml) de bouillon de boeuf

Préparation

  1. Chauffer l’huile dans une casserole à feu moyen.
  2. Ajouter les 4 premiers légumes et faire sauter jusqu’à ce qu’ils soient attendris, environ 10 minutes.
  3. Saler et poivrer au goût.
  4. Ajouter l’orge, les pommes de terre et la viande.  Faire sauter 2 minutes en brassant.
  5. Ajouter le bouillon.  Porter à ébullition, puis réduire le feu, couvrir et laisser mijoter jusqu’à ce que
  6. l’orge et les pommes de terre soient tendres, environ 50 minutes.
  7. Vérifier l’assaisonnement et servir la soupe dans des bols.

Muffins aux bananes et brisures de chocolat

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Source: kingarthurflour.com: The King Arthur Flour Baker’s Companion Cookbook

12 muffins

Ingredients

  • 4 tablespoons (2 ounces) unsalted butter
  • 1 cup granulated sugar (3/4 tasse)
  • 1 large egg
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 2 medium-size ripe bananas, mashed (about 3/4 cup)
  • 1/3 cup milk
  • 1 cup white whole wheat flour or traditional whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chips
  • 1 cup walnuts, chopped

Directions

  1. Preheat the oven to 350 F.
  2. In a medium-sized mixing bowl, cream together the butter and sugar until they’re smooth.
  3. Scrape the bowl down, then beat in the eggs, spices, banana, and milk.
  4. In a separate bowl, whisk together the dry ingredients, then gently stir them into the butter-sugar mixture.
  5. Spoon the batter into 12 lightly greased muffin cups.  Bake the muffins for 20 minutes, or until a cake tester inserted in the center comes out clean.  Remove from the oven, and after 10 minutes turn them out the pan to cool.

Muffins aux carottes, gingembre et raisins

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Source: kingarthurflour.com: King Arthur Flour Baker’s Companion Cookbook

18 muffins

Ingredients

  • 3 1/2 cups unbleached all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons (4 ounces) butter
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 2 cups shredded carrots
  • 1/2 cup crystallized ginger or minced ginger
  • 1 1/2 cups raisins

Directions

  1. Preheat the oven to 400 and lightly grease 18 muffin cups or use paper liners.
  2. In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
  3. In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy and almost white in color.
  4. Scrape down the bowl to make sure all the butter in incorporated, then add the eggs, one at a time, beating well after each addition.
  5. Add the vanilla and sour cream and mix until incorporated.
  6. Add the dry ingredients and mix on low speed just until the batter is smooth.
  7. Add shredded carrots, crystallized or minced ginger and raisins to the batter before baking.
  8. Fill muffin cups and bake for 18 to 24 19 minutes, until a cake tester inserted in the center 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. (Muffins left in the pan to cool will become tough from steaming.)

Muffins aux zucchinis et citron

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Source: kingarthurflour.com: Zucchini Lemon Muffins

12 muffins

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • grated peel of 1/2 lemon
  • 1/2 cup (or more) chopped walnuts
  • 1/2 cup (or more) raisins
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/3 cup vegetable oil (ou huile d’olive)
  • 1 cup (packed) shredded zucchini

Directions

  1. Preheat your oven to 400°F.
  2. Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins.
  3. In a smaller bowl (or a two cup liquid measure), combine the eggs, milk and oil.
  4. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini.
  5. Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.

Pancakes

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Source: kingarthurflour.com: Simply Perfect Pancakes

16 3-inch pancakes

Ingredients

  • 2 large eggs
  • 1 1/4 cups milk
  • 3 tablespoons melted butter or vegetable oil
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons sugar OR 1/4 cup malted milk powder

Directions

  1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
  2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
  3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.
  4. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
  5. Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.

Cupcakes dorés

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Source: foodnetwork.com: The Perfect Yellow Cupcake

Note: Je fais les cupcakes dans des moules beurrés et farinés plutôt que dans des moules en papier.

Yield : 24 servings

Ingredients

Cupcakes

  • 1 cup unsalted butter
  • 2 cups sugar
  • 1 1/4 teaspoons vanilla extract
  • 4 eggs
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • Regular or silver cupcake paper liners

Directions

  1. Make the Cupcakes: Preheat the oven to 350 degrees F.
  2. In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)

Gâteau au fromage, bananes et caramel

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Source: foodnetwork.ca: Sugar: Banana Caramel Cheesecake

Yield: 10

Ingredients

Crust

  • 12 crunchy oatmeal cookies
  • 1/2 cup pecan pieces
  • 1/4 cup unsalted butter, melted

Banana Layer

  • 2 tablespoons unsalted butter
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla
  • 1 tablespoon rum
  • 3 firm bananas, sliced

Cheesecake

  • 2 pounds cream cheese at room temperature
  • 1 cup light brown sugar, packed
  • 2 tablespoons unsalted butter, melted
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon rum extract

Caramel Topping

  • 1 1/2 cups sugar
  • 1/4 cup water
  • 1 tablespoon corn syrup or lemon juice
  • 1 cup whipping cream

Directions

Crust

  1. For crust, preheat oven to 350 degrees F. and grease the bottom of a 9-inch springform pan and wrap the pan in foil.
  2. In a food processor, pulse oatmeal cookies with pecans until an even crumble. Add melted butter and pulse to combine. Press into the bottom of prepared springform pan (not up the sides) and bake for 12 minutes. Allow to cool while preparing bananas.

Banana Layer

  1. For bananas, heat a sauté pan over medium-high heat and add butter and brown sugar, stirring until melted and bubbling. Stir in vanilla and rum and add bananas. Stir just to coat and warm and pour into cooled crust.

Cheesecake

  1. For cheesecake, beat cream cheese until fluffy, scraping down the sides of the bowl often. Add brown sugar in 2 additions, beating well after each addition. Beat in butter. Add eggs, one at a time, and beat well after each addition. Stir in vanilla and rum extract and pour cheesecake batter over caramelized banana layer in springform pan.
  2. Bake cheesecake in a water bath: place springform pan into a baking dish and pour hot tap water around it, to come halfway up the pan. Bake for 30 minutes, then reduce oven temperature to 325 degrees F. and bake for another 30 to 40 minutes, until filling puffs just slightly around edges but still moves a little in center when shaken.
  3. Remove pan from water and allow to cool for 2 hours before refrigerating overnight.

Caramel Topping

  1. For caramel topping, combine sugar, water and corn syrup or lemon juice in a pan. Bring to a boil without stirring and cook, uncovered, until it turns a rich amber colour. While cooking, occasionally brush down the sides of the pot with a brush dipped in cool water.
  2. Once sugar has reached desired colour, remove from heat and carefully stir in whipping cream (watch out for the steam and bubbling). Return to medium heat and simmer until reduced by a third, stirring occasionally, about 5 minutes. Chill until thickened but still fluid, about 15 minutes. Pour caramel over cheesecake and chill completely. (This can be done up to 8 hours before serving).
  3. To serve, run a knife carefully along the inside of the pan to loosen, remove pan and slice with a hot, dry knife.

Pain à la citrouille et canneberges

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Source:foodnetwork.ca: Sugar: Pumpkin Loaf with Crystallized Ginger Syrup

Note: Je fais le pain seul dans 2 petits moules à pain. Je remplace les canneberges fraîches ou congelées par des canneberges séchées que je fais gonfler préalablement dans de l’eau bouillante.

Yield: 1 (ou 2 petits pains)

Ingredients

Pumpkin Cranberry Loaf

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 egg
  • 1 cup canned pumpkin puree
  • zest of one orange
  • 1 teaspoon vanilla
  • 1 cup orange, juice
  • 1 1/2 cups cranberries, fresh or frozen

Crystallized Ginger Syrup

  • 1/2 cup white wine
  • 1/2 cup water
  • 1 cup sugar
  • 2 teaspoons fresh grated ginger
  • 2 tablespoons crystallized ginger, finely chopped
  • 1 1/2 tablespoons cornstarch

Directions

Pumpkin Cranberry Loaf

  1. Preheat oven to 325ºF.
  2. Sift together flour, baking soda and powder, salt and spices and set aside.
  3. In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin purée, orange zest and vanilla. Stir in orange juice. Add dry ingredients in additions and blend just until incorporated. Fold in cranberries.
  4. Spoon batter into loaf pan and bake in center of oven for 60 to 75 minutes until a tester inserted into the loaf comes out clean. Allow to cool before slicing.

Crystallized Ginger Syrup

  1. In a small pot, stir together wine, water, sugar and gingers and bring up to a simmer.
  2. Whisk together cornstarch with 1 tablespoon cold water and whisk into syrup. Stir glaze until shiny and bubbling. Remove from heat.

To Assemble

  1. Pour crystallized ginger syrup over slices of pumpkin cranberry loaf. (Syrup can be served warm or cool and keeps in the fridge for up to a week.)

Biscuits au beurre d’arachides

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Source: foodnetwork.ca: Sugar: The Ultimate Peanut Butter Cookie

Note: J’ai essayé ces biscuits avec le beurre d’arachides crémeux.

Yield: 2 dozen cookies

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter (smooth or crunchy)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350° F. Cream together butter and sugars until pale and fluffy. Beat in egg and vanilla. Stir in peanut butter. In a separate bowl, combine flour, baking soda and salt. Add to peanut butter mixture and blend in. Drop by tablespoonfuls onto an ungreased cookie sheet and crisscross mark them with a floured fork. Bake for 9 to 11 minutes, until cookies just start to colour around the edges.

Biscuits à l’avoine

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Source: foodnetwork.ca: Sugar: Oatmeal Cookies

Ingredients

  • 2/3 cup unsalted butter, room temperature
  • 1 cup dark brown sugar, packed
  • 1 egg
  • 1 tablespoon vanilla
  • 1 tablespoon fancy molasses
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups oats
  • 1 cup raisins

Directions

  1. Preheat oven to 375° F. Cream together butter and brown sugar until smooth. Add egg and blend. Stir in vanilla and molasses. In a separate bowl, combine flour, baking powder, salt, baking soda and spices. Add to butter mixture and mix in. Add oats and raisins and stir just until oats are coated with cookie batter. Drop tablespoonfuls onto a greased or parchment-lined baking sheet and bake for 7 to 9 minutes, until cookies start to brown around the edges and loose their shine.
  2. Cookies will keep up to a week in an airtight container.
  3. Yield: 2 dozen cookies.
  4. VARIATION: OATMEAL COOKIE ICE CREAM SANDWICHES: You will need 6 cups maple walnut ice cream and 1 1/2 cups of walnut crumbs, toasted. For sandwiches, press a small scoop of ice cream between 2 cookies. Roll edges of ice cream in walnut crumbs and chill until ready to serve. Yield: 1 dozen sandwich cookies.