Hummus

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Notes: Servir avec des chips de pain pita. (Pain pita coupé en 8 pointes, badigeonnés d’huile d’olive et un peu de sel grillé au four.)

Ingrédients

  • 1 boîte de pois chiche (540 ml), rincés et égouttés
  • 1/3 tasse huile d’olive
  • 3 c. à table jus de citron
  • 2 gousses d’ail haché
  • 2 c. à table beurre d’amandes (ou beurre de sésame)
  • 1/2 c. à thé sel

Préparation

  1. Mélanger les pois chiche, l’huile, le jus de citron, l’ail, le beurre d’amandes et le sel dans le mélangeur jusqu’à homogénéité

Pâte à crêpe

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Source: Maman

Donne environ 8 grandes crêpes.

Ingrédients

  • 1 tasse farine (ou 3/4 tasse farine blanche et 1/4 tasse farine de sarrasin)
  • 1/4 tasse sucre
  • 1 pincée de sel
  • 3 oeufs battus
  • 1 1/2 tasse lait
  • 1 c. à table beurre fondu

Préparation

  1. Mélanger la farine, le sucre et le sel.
  2. Dans un petit bol, mélanger les oeufs, le lait et le beurre fondu.
  3. Verser tout d’un coup sur les ingrédients secs.  Battre jusqu’à ce que la pâte soit bien homogène.
  4. Couvrir et laisser reposer pendant 2 heures.
  5. Badigeonner une poêle à frire de beurre fondu et la faire chauffer.
  6. Verser une petite quantité de pâte dans la poêle et étendre rapidement celle-ci pour que la pâte en couvre le fond. Cuire jusqu’à ce que le dessous soit doré, environ 1 minute.
  7. Tourner la crêpe et cuire l’autre côté environ 1 minute.  Servir immédiatement.

Boulettes d’agneau

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Source: À la di Stasio: Vincent Graton: Boulettes d’agneau

Donne 4 portions

Ingrédients

  • 1 lb d’agneau haché ou 1/2 boeuf et 1/2 agneau haché
  • 1 petit oignon, haché finement, revenu dans un peu d’huile, refroidi
  • 1 à 2 c. à thé de cumin moulu
  • 1/4 c. à thé de piment de Cayenne moulu, ou de sambal oelek ou de harissa
  • Sel, poivre
  • 1 à 2 oeuf
  • 1/3 tasse de chapelure régulière (ou au besoin)
  • 1/4 tasse de pignons (ou graines de tournesol) et/ou de raisins secs gonflés dans de l’eau
  • Coriandre fraîche, ciselée, au goût
  • 2 poignées de persil ciselé, au goût
  • Menthe fraîche ciselée, au goût

Préparations

  1. Dans un grand bol, bien mélanger tous les ingrédients.
  2. Huiler légèrement les mains et façonner de petites boulettes ovales en utilisant environ 10 ml (2 c. à thé) du mélange.
  3. Déposer les boulettes sur une plaque huilée au fur et à mesure.
  4. Préchauffer le four à 200°C/400°F.
  5. Griller les boulettes au centre du four environ 20 à 30 minutes ou jusqu’à ce que la viande soit cuite. Secouer la plaque à quelques reprises en cours de cuisson pour retourner les boulettes.
  6. Servir les boulettes dans du pain pita, compléter la présentation avec de la laitue déchiquetée, des tomates en dés ou du concombre et de la sauce au yogourt, ou tout simplement telles quelles.

Sauce au yogourt

Ingrédients

  • 250 ml (1 tasse) de yogourt nature
  • 30 ml (2 c. à soupe) de jus de citron
  • 45 ml (3 c. à soupe) de menthe fraîche (roquette) hachée
  • 1 gousse d’ail écrasée, facultatif
  • Sel, poivre

Préparation

  1. Dans un bol, mélanger tous les ingrédients. Réfrigérer au moins 2 heures avant de servir.

Riz à la noix de coco et cachews

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Source: foodnetwork.com: Boy Meets Grill: Coconut-Cashew Basmati Rice Salad

Ingredients

  • 3 tablespoons peanut oil, plus 1 tablespoon for the cashews
  • 1 medium yellow onion, peeled, halved and thinly sliced
  • 1 clove garlic, chopped
  • 1 tablespoon grated fresh ginger
  • 2 cups (1 tasse) basmati rice, rinsed several times in cold water and drained well
  • Salt and freshly ground pepper
  • 1/4 cup raw cashews, halved
  • 2 cups (1 canne de 398 ml)unsweetened coconut milk
  • 2 cups (100 ml) water
  • 1/2 cup thinly sliced green onion
  • 1/4 cup grated fresh coconut

Directions

  1. Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.
  2. While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.
  3. Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

Riz pilaf

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Source: foodnetwork.com: Nigella Feasts: Pilaf for a Curry Banquet

Ingredients

  • 2 tablespoons vegetable (olive) oil
  • 1 large onion, finely chopped
  • 2 cloves
  • 3 cardamom pods, bruised
  • 1 cinnamon stick, broken into 3
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon nigella seeds, optional
  • 2 1/2 (1 ) cups basmati rice
  • 4 (1 1/2) cups chicken stock (ou eau)
  • 1/2 cup sliced almonds, toasted, for garnish
  • 2 to 3 tablespoons chopped fresh cilantro leaves, for garnish

Directions

  1. Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.
  2. Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
  3. Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.

Lasagne bolognaise

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Source: foodnetwork.ca: Christine Cushing Live: Bolognese Lasagna

Notes:

  • J’utilise une demie-recette de pâtes fraîches au lieu de celle-ci.  Je fais cuire les pâtes une minute.
  • La sauce bolognaise se congèle très bien.  Je fais habituellement une double recette de sauce.
  • Je laisse reposer la lasagne 15 minutes avant de servir.

Yield: 6

Ingredients

Pasta

  • 1 3/4 cups flour
  • pinch salt
  • 3 eggs

Bolognese Sauce

  • 3 tablespoons olive oil
  • 2 onions, finely chopped
  • 1 1/2 pounds lean ground beef
  • 1 small Italian spicy sausage, casing removed
  • 2 cloves garlic, chopped
  • 2 small carrots, finely diced
  • Several sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1×28 ounce can plum tomatoes with juice, chopped (2 pots de 500 ml)
  • coarse salt and freshly cracked black pepper
  • 1 bunch fresh basil, washed, stemmed, and chopped

Bechamel Sauce

  • 1/3 cup butter
  • 1/3 cup plus 1 tbsp. flour
  • 4 cups milk
  • pinch freshly grated nutmeg
  • coarse salt and freshly cracked black pepper
  • 2 tablespoons Pecorino Romano cheese
  • 2 tablespoons Parmesan cheese

Assembly

  • oil, for baking dish
  • 1/3 cup freshly grated Parmesan
  • coarse salt and freshly cracked black pepper

Directions

Pasta

  1. In a stand mixer fitted with the dough hook attachment add flour and salt to the mixing bowl.
  2. With mixer on low speed, add 1 egg at a time until incorporated.
  3. Continue to mix for 3 to 4 minutes until the dough starts to come together.
  4. Remove dough from mixer and knead to form a ball.
  5. Cover and let rest for 1 hour
  6. Roll out pasta.
  7. Cut dough into 12 pieces.
  8. Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through.
  9. Cook pasta in boiling salted water for about 4 minutes or until just al dente.
  10. Transfer to bowl with cold water to prevent sticking.
  11. Drain on towel.

Bolognese Sauce

  1. In a large skillet, heat the olive oil on medium.
  2. Add the onion and saute 3 to 4 minutes or until soft.
  3. Add the beef and Italian sausage and cook for 5 to 7 minutes or until browned.
  4. Add the garlic and carrots and saute for 3 minutes just to soften.
  5. Add the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil.
  6. Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking.
  7. Add the fresh basil and adjust seasoning.

Bechamel Sauce

  1. In a medium saucepan on medium heat, melt butter.
  2. Add the flour and stir with wooden spoon until a paste forms.
  3. Remove from heat and add the cold milk a little at a time while stirring well between each addition.
  4. Return to heat once all the milk is added and mixture is smooth.
  5. Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes.
  6. Add a pinch of nutmeg and season with salt and pepper to taste.
  7. Add the Pecorino and Parmesan cheese and stir.

Assembly

  1. Preheat oven to 350 degrees F.
  2. Oil the bottom of a 13- by 9- by 2-inch baking dish.
  3. Reserve a quarter of the bechamel sauce for the top layer.
  4. Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and bechamel.
  5. Season well between each layer.
  6. Finish with a layer pasta, the reserved bechamel sauce and extra cheese on the top layer to finish (you should have 6 layers of lasagna).
  7. Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.

Pâtes fraîches

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Source: Elena Faita de Chez Dante

Ingrédients:

  • 3 tasses de semoule de blé dur
  • 4 oeufs
  • 2 c. à soupe d’huile d’olive
  • eau (si nécessaire)

Préparation:

Pétrir

  1. Former un puits avec la farine.
  2. Ajouter les oeufs et l’huile.
  3. Mélanger les oeufs avec les mains.
  4. Ajouter la farine jusqu’à ce qu’une boule se forme.
  5. Ajouter un peu d’eau si la boule ne se forme pas.

Repos

  1. Placer la boule de pâte dans une assiette.
  2. Verser une goutte d’huile par dessus et lisser.
  3. Couvrir l’assiette avec une nappe.
  4. Laisser reposer pendant 15 à 20 minutes.

Aplatir

  1. Couper une tranche de pâte (1/2 pouce) et aplatir avec les mains.
  2. Placer la machine à la première position et passer la tranche.
  3. Saupoudrer la feuille de pâte.
  4. Répéter ces dernières étapes 5 à 7 fois.
  5. Placer la machine aux autres positions en la passant 1 fois.
  6. Arrêter à la  5 ième position pour tagliolini et fettucini.
  7. Arrêter à la 6 ième position pour lasagna, ravioli et canneloni.

Cuisson

  1. Placer les pâtes dans l’eau bouillante salée pendant 1 minute.

Tagine d’agneau et poires

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Source: foodnetwork.ca: Christine Cushing Live: Lamb and Pear Tagine

Notes: To add to the Moroccan feel, serve this tagine with couscous and preserved lemons.

Yield: 4

Ingredients

  • 1 teaspoon cumin seeds, toasted (5 ml)
  • 1 1/2 teaspoons coriander seeds, toasted (7 ml)
  • 4 allspice berries, toasted
  • 1/4 teaspoon ajowan, toasted, optional only (1 ml)
  • 2 cardamom pods, toasted
  • 2 tablespoons olive oil (30 ml)
  • 4 lamb shanks, left whole (each shank about 1 pound/454grams)
  • Coarse salt and freshly cracked black pepper, to taste
  • 1 cinnamon stick
  • 1 fresh chile, chopped or red chile flakes, to taste
  • 1 bay leaf
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped ginger (15 ml)
  • Zest of 1 lemon
  • 2 Bosc pears, cut in quarters, peeled and cored
  • handful large green olives, Spanish olives or Moroccan olives
  • 1 large onion, sliced or diced
  • 1 1/2 tablespoons tomato paste (22 ml)
  • 1/3 cup golden raisins (75 ml)
  • 1 cup red wine (250 ml)
  • 2 1/2 cups chicken stock (625 ml)
  • 1/2 cup of pear juice (125 ml)(ou jus pommes et poires)
  • 2 tablespoons chopped flat leaf parsley (30 ml)
  • 1 bunch baby carrots, peeled with about 1-iinch of the tops left on

Directions

  1. Preheat oven to 350 degrees F.
  2. Over medium heat, toast the cumin, coriander, allspice, ajowan and cardamom pods in a cast iron fry pan until fragrant, about 5 minutes. Grind the spices in a spice grinder or mortar and pestle.
  3. Heat olive oil in a large Dutch oven over high heat. Season the lamb shanks with salt and pepper. Brown the shanks on all sides in Dutch oven, about 10 minutes. Transfer shanks to a plate.
  4. Lower heat to medium high and add the onions. Sauté onions until soft and golden, about 8 to 10 minutes.
  5. Add the ground spices, cinnamon stick, chile and cook for another minute.
  6. Add garlic, ginger, lemon zest and bay leaf. Sauté for 2 to 3 minutes more.
  7. Add tomato paste and let cook for another 2 minutes.
  8. Add wine and bring to a boil. Let reduce, about 5 minutes.
  9. Add the stock and pear juice and bring to a boil.  Add the lamb shanks and raisins. Cover and cook in oven for 1 hour.
  10. Add pears and olives.
  11. When the meat is starting to get soft and tender, another 45 (30) minutes more, add baby carrots. The baby carrots need about 15 (30) minutes of cooking time. Cover and cook until lamb is tender and almost falling off the bone. The tagine will cook for about 2 hours of cooking time all together. Season the lamb with salt and pepper and finish dish with parsley. Serve with couscous.

Pain de viande

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Ingrédients

Pain de viande

  • 1 livre de viande hachée (boeuf-porc-veau)
  • 1 oignon haché
  • 1 carotte en dés
  • 1 branche de céleri en dés
  • 3/4 canne de soupe aux tomates
  • 2 c. à table chapelure
  • sel et poivre

Sauce

  • 9 c. à table ketchup
  • 2 c. à table sauce Worcestershire
  • 2 c. à table cassonade

Préparation

  1. Faire sauter l’oignon, la carotte et le céleri.
  2. Mélanger la viande, les légumes, la soupe aux tomates, la chapelure, le sel et le poivre.
  3. Déposer le mélange dans un plat allant au micro-ondes avec un verre au centre.
  4. Mélanger le ketchup, la sauce Worcestershire et la cassonade et étendre sur le dessus de la vainde.
  5. Cuire au micro-ondes à puissance élevée pendant 15 minutes en recouvrant d’un papier ciré.
  6. Laisser reposer couvert pendant 5 minutes avant de servir.

Pâtes à la saucisse

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Source: nickstellino.com: Baked Pasta with Sausages

Note: Ce plat est très bon réchauffé au four le lendemain.

Serves 4 to 6

Ingrédients

  • 3 quarts water (salt optional)
  • 4 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 1 onion, chopped
  • 1/8 teaspoon red pepper flakes
  • 1 bay leaf
  • 1/2 pound Italian-style sausage, removed from the casing and crumbled
  • 1/2 cup red wine
  • 2 cups Beef Stock
  • 2 1/2 cups Tomato Sauce
  • 2 tablespoons chopped fresh basil
  • 1 pound pasta – penne or rigatoni
  • 3 cups milk
  • 3 tablespoons sweet butter
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon nutmeg
  • 1/2 cup grated Parmigiano Reggiano cheese

Directions

  1. Bring the water to a boil in a large pot with or without the optional salt.
  2. Pour the olive oil into a large saucepan set on high heat and cook the garlic, onion, red pepper flakes, and bay leaf until the garlic is sizzling, about 2 minutes. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 5 minutes, until the onions are soft.
  3. Add the sausage meat, increase the heat to medium-high and cook, stirring well, until the sausage is well browned, about 3 minutes.
  4. Add the wine and cook until almost evaporated, stirring well, about 3 minutes.
  5. Add the beef stock and tomato sauce and bring to a boil. Reduce the heat to a simmer, add the basil and stir well. Cover with the lid slightly ajar and simmer for 40 minutes, stirring every 10 minutes.
  6. Cook the pasta in the boiling water according to package directions until just tender. When ready, drain well and put it in a large mixing bowl.
  7. Pour the sauce on top, add the Romano cheese and mix well. Transfer the pasta to an ovenproof glass baking dish. Preheat the broiler.
  8. Bring the milk to a soft boil in a large saucepan. In another large saucepan, make a roux by combining the butter and flour over medium heat until they form a thick paste. Add the nutmeg to the boiling milk, then pour it a little at a time into the warm roux, whisking over medium heat until the sauce thickens.
  9. Pour the sauce on top of the pasta and sprinkle with the Parmigiano Reggiano cheese.
  10. Place the pasta under the preheated broiler for 3 minutes or until the cheese starts to brown, then bake at 350 F for 10 minutes. Serve immediately.