Soupe aux pois

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Ingrédients

  • 9 tasses eau
  • 1 morceau de lard salé entre-lardé
  • 2 1/2 tasses pois jaunes
  • 1 c. à thé herbes salées
  • 1 carotte coupée en petits cubes
  • 1 branche de céleri coupée en petits cubes
  • 1 oignon moyen coupé en petits cubes

Préparation

  1. Faire bouillir le tout lentement durant 3 heures à feu doux.  Rajouter de l’eau au besoin durant la cuisson.
  2. Effilocher le lard salé en fin de cuisson.

Pâtes aux crevettes

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Source: nickstellino.com: Pasta with Clams

Notes: Je remplace  les palourdes par des crevettes non cuites que je décortique et fais sauter à la poêle avant de les ajouter à la sauce à la toute fin.

Je fais revenir les carapaces des crevettes dans de l’huile d’olive puis j’ajoute de l’eau et je laisse mijoter 10 à 15 minutes pour faire le bouillon de crevettes qui remplace le jus de palourde.

Ingredients

  • 3 quarts water (salt optional)
  • 4 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 2 pounds live clams, preferably Manila or Little Neck, well scrubbed, in their shells (ou 1 lb de crevettes non cuites)
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1 cup white wine
  • 1 cup clam juice (bouillon de crevettes)
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup Tomato Sauce
  • 1 pound pasta -linguine, spaghetti or spaghettini

Directions

  1. In a large pot, bring the water to a boil with or without the optional salt.
  2. Pour the oil into a large saute pan set on medium heat, and cook the garlic until it starts to sizzle, about 2 minutes. Add the clams, red pepper flakes and salt and cook for 1 minute. Add the wine and cook for 1 minute. Add the clam juice, parsley (bouillon de crevettes) and tomatos sauce and bring to a boil. Reduce to a simmer, cover the pan and cook until all the clams have opened, about 3-5 minutes.
  3. Take the clams out of the sauce, place in a bowl and let them sit for a few minutes. Discard those that still haven’t opened. Take half of the clams out of their shells and mince them. Add all the  clams (crevettes) to the simmering sauce about 3 minutes before the pasta is done. Mix well and cover.
  4. Add the pasta to the boiling water and cook according to package directions until just tender. Drain well and return to the pot, Add the sauce, toss to coat well and cook over medium heat 2-3 minutes. Most of the sauce should be absorbed.

Poivrons farcis

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Source:

  1. nickstellino.com: Stuffed Peppers
  2. nickstellino.com: Sausage Stuffing

Notes:

  1. Je coupe les poivrons en 2 et  je les fais griller au four avant de les farcir.
  2. Comme d’habitude, une bonne huile d’olive en garniture avant de servir.

Ingredients

  • 3 bell peppers, preferably 1 yellow, 1 red, 1 green (red)
  • 1 recipe Stuffing
  • 1 1/2 cups Chicken Stock
  • 1 1/2 cups Tomato Sauce
  • 2 tablespoons grated Percorino Romano cheese (ou parmesan)
  • 2 tablespoons Italian Bread Crumbs

Ingredients for sausage stuffing

  • 2 tablespoons olive oil
  • 10 ounces hot Italian sausage, out of the casing (saucisse italienne douce)
  • 1 white onion, finely chopped
  • 4 garlic cloves, sliced
  • 1/8 teaspoon red pepper flakes
  • 3/4 pound mushrooms, finely sliced
  • 1 bay leaf
  • 3/4 cup white wine
  • 1 (14 1/2- ounce) can stewed tomatoes
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 eggs
  • 3/4 cup Italian Bread Crumbs
  • 3/4 cup grated Romano cheese (ou parmesan)

Directions

  1. Pour the oil into a nonstick saute pan set on medium heat and brown the sausage for 3 minutes. Transfer the sausage to a plate and set aside.
  2. Discard all but 3 tablespoons of the fat left in the saute pan. On medium heat, cook the onion for 3 minutes. Add the garlic and red pepper flakes, reduce the heat to low anc cook for 5 minutes. Increase the heat ot high, add the sliced muchrooms and bay leaf, stir well and cook 2 minutes. Add the wine and cook until it has almost evaporated, about 3 minutes.
  3. Drain the tomatoes, reserving the juices separately. Roughly chop the tomatoes and add them to the saute pan. Reduce the heat to medium and cook 2 minutes. Add the parsley, basil, reserved tomato juices and sausage, stir well, and cook for 5 minutes, stirring occasionally. The mixture should be fairly thick and almost dry. If it is very watery, cook for 3 minutes more. Transfer the mixture to a large mixing bowl.
  4. Add the cooked sausage, the eggs, bread crumbs and cheese and mix well. The stuffing should be very thick and fairly moist. If it is still watery, add more cheese and bread crumbs to your taste.
  5. Preheat the oven to 375 F.
  6. With a sharp knife, cut the peppers in half lengthwise and clean out the seeds. Stuff the peppers with your choice of stuffing.
  7. Place in a baking dish side-by-side. Pour the stock and tomatoe sauce into the baking dish. Sprinkle the top of the stuffed peppers with the cheese and bread crumbs.
  8. Bake until the peppers are soft, about 35-40 minutes. Serve warm. This dish tastes even better when you reheat it the next day.

Filet de poisson au four

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Source: coupdepouce.com: Filet de poisson au four

Note: J’ai utilisé des filets d’aiglefin et de morue.

Je fais une demie-recette de chapelure assaisonnée.

Ingrédients

  • 250 (125)ml (1  1/2 t) mie de pain frais, émiettée (chapelure de pain)
  • 30 (15) ml (2 1 c. à tab) beurre fondu (huile d’olive)
  • 10 (5) ml (2 1 c. à thé) origan frais, haché ou 1/2 c. à thé origan séché (2 ml)
  • 5 ml (1 c. à thé) zeste de citron râpé
  • 2 (1) gousses d’ail hachées finement
  • 500 g (1 lb) filets de poisson frais ou surgelés, décongelés (morue, aiglefin ou flétan)
  • 1 ml (1/4 c. à thé) sel
  • 1 ml (1/4 c. à thé) poivre
  • 15 ml (1 c. à tab) moutarde de Dijon
  • quartiers de citron (facultatif)

Préparation

  1. Dans un petit bol, mélanger la mie de pain, le beurre, l’origan, le zeste de citron et l’ail.
  2. Parsemer les filets de poisson du sel et du poivre. Étendre les filets de poisson sur une plaque de cuisson tapissée de papier d’aluminium graissé et les badigeonner de la moutarde de Dijon. À l’aide d’une cuillère, parsemer uniformément le mélange de mie de pain sur le poisson.
  3. Cuire au four préchauffé à 450°F (230°C) de 10 à 13 minutes (5 à 6 minutes à broil) ou jusqu’à ce que la garniture soit croustillante et que la chair du poisson se défasse facilement à la fourchette. Servir le poisson accompagné de quartiers de citron, si désiré.

Sauce à l’arachide

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Source: Circulaire Métro

Note: Je fais cette sauce pour manger avec des rouleaux de printemps ou un sauté de légumes et crevettes.

Ingrédients

  • 4 c. à table beurre d’arachide crémeux
  • 2 c. à table vinaigre de riz
  • 2 c. à table sauce soya
  • 2 c. à thé huile de sésame
  • 2 c. à thé cassonade
  • 1 gousse d’ail haché
  • 2 c. à table eau et plus au besoin

Préparation

  1. Dans une petite casserole, mélanger tous les ingrédients. Ajouter de l’eau pour la consistance désirée.
  2. Cuire à feu moyen jusqu’à ce que le beurre d’arachide sit dissout.

Soupe à la citrouille

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Source: Raymonde Marchand

Notes: Je prépare la citrouille en cubes et je la congèle.  Je ne mets pas de cassonade car c’est déjà sucré.  Je remplace parfois la citrouille par de la courge butternut, c’est aussi très bon.

Ingrédients

  • 1 livre de chair de citrouille
  • 1 livre carottes (5 à 6 carottes)
  • 1 livre oignons (5 oignons)
  • 2 gousses d’ail
  • 1/2 tasse beurre (2 à 3 c. à table huile d’olive)
  • 1/4 tasse cassonade
  • 5 tasses bouillon de poulet
  • 1/2 tasse crème 35%
  • 2 feuilles de Laurier
  • muscade au goût
  • sel et poivre au goût

Préparation

  1. Hacher grossièrement les oignons, couper les carottes en rondelles et la citrouille, en cubes.  Faire revenir dans le beurre (huile d’olive).
  2. Ajouter la cassonade et donner une légère caramélisation.
  3. Ajouter le bouillon de poulet, l’ail, les feuilles de Laurier, le sel et le poivre.
  4. Porter à ébullition et laisser mijoter pendant 30 minutes.
  5. Passer au mélangeur pour obtenir une purée fine.  Ajouter la crème pour la rendre onctueuse. Vérifier l’assaisonnement.
  6. Servir dans de petites citrouilles évidées soigneusement et réchauffées dans le four.

Spaghetti au ricotta

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Source: foodnetwork.com: Molto Mario: Spaghetti with Ricotta: Spaghetti con Ricotta

Note : Je double la quantité de sauce pour la même quantité de pâte, mais je mets la même quantité de ricotta.

Ingredients

  • 1 slice pancetta, about 2 ounces (bacon)
  • 1 onion, peeled and quartered
  • 1 carrot, cut into 4 pieces
  • 1 rib celery, cut into 4 pieces
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup dry white wine
  • 1 teaspoon tomato paste
  • 1 (16-ounce) can San Marzano tomatoes and their juices
  • 4 fresh basil leaves
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 pounds spaghetti
  • 1/4 pound fresh ricotta, drained
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped parsley

Directions

  1. Place the pancetta (bac0n), onion, carrot and celery in the bowl of a food processor and process until finely chopped. In a 10-inch skillet, heat the oil over medium heat. Add the vegetable mixture and cook, stirring, for about 5 minutes. Gradually add the wine and tomato paste. Mix well to combine and add the tomatoes, their juices, and the basil leaves, torn. Break up the tomatoes with the back of a spoon and cover, cooking for 30 minutes, stirring occasionally. Season with salt and pepper, to taste.
  2. Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti according to the directions, until tender yet al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the pan with the sauce, then add the ricotta and parsley and toss over high heat 30 seconds, adding the cooking water if necessary to keep the condiment from becoming too tight. Season with salt and pepper to taste and divide evenly among 6 warmed pasta bowls.

Boulettes de veau et ricotta

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Source: foodnetwork.com: Molto Mario: Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello

Note:Je fais cuire les boulettes au four à 400 F sur une tôle à biscuits pendant environ 15 minutes.

Ingredients

  • 1/2 (1)  pound veal shoulder, finely ground in a meat grinder (veau haché)
  • 1 cup plus 2 tablespoons ricotta cheese, drained for 1 hour
  • 1 egg, beaten
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • A few gratings nutmeg
  • Salt and black pepper, to taste
  • Flour, for dusting
  • 1 cup extra virgin olive oil, for frying
  • 2 cups basic tomato sauce
  • Basil leaves, for garnish

Directions

 

  1. In the bowl of a food processor, combine the veal, cheese, egg, Parmigiano, nutmeg, salt and pepper. When the mixture is well-blended, shape it into several balls 1-inch diameter. Lightly dust each ball with flour.
  2. In a large, heavy-bottomed skillet with fairly high sides, heat the oil over high heat until just smoking.  Add the balls, a few at a time, and cook until the are uniformly golden brown.  Remove with a spider or slotted spoon ans keep warm while the remaining meatballs are cooked.
  3. Meanwhile, in a small saucepan, heat the tomato sauce over high heat until it begins to bubble. Keep hot while the meatballs cook.
  4. Serve the meatballs in the hot sauce, with the basil leaves sprinkled over as garnish.

Ragoût de boeuf

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Source: foodnetwork.ca: Chef at Home: Southwestern Beef Stew

Notes:

  • J’ai utilisé un rôti de palette désossé coupé en cubes plutôt que des cubes à ragoût.  J’ai laissé mijoté 2h30 à 3h au lieu d’une heure pour que la viande soit tendre.
  • (Carl) Ressemble à un “Chili con carne”.

Ingredients

  • 2 pounds stewing beef, cut into cubes
  • 4 tablespoons canola oil (huile d’olive)
  • 4 onions, peeled and sliced thinly
  • 10 cloves garlic, peeled
  • 2 red peppers, seeds removed and cut into 1-inch chunks
  • 1 jalapeno, seeds removed and minced
  • 2 tablespoons chili powder
  • 1 can whole tomatoes (28oz)
  • 1 can pinto, red or black beans, drained and rinsed (398mL)
  • 1 cup frozen corn
  • 1 bunch of cilantro, chopped

Directions

  1. Brown the beef well. Begin by drying it with paper towels, dry beef sears better. Pre heat a large heavy pot over medium-high heat and add enough oil to generously cover the bottom of the pot. A thin film is not enough. Add a single layer of the beef cubes. Brown evenly, adjusting the heat as needed to keep the meat sizzling. Medium high heat usually works best. Be patient, this is the only time you can add the rich deep flavour of caramelization to the moist stew. Rest the browned beef on a plate. Continue with the rest of the beef, browning it in batches. Add more oil as needed.
  2. Add the onions and garlic to the empty hot pan and stir well with a wooden spoon, scraping any brown bits from bottom of the pan. Continue until golden brown. Add the red peppers and jalapeno. Stir in the chili powder, canned tomatoes, beans and the browned beef. Stir well and bring to a simmer. Cover with a tight fitting lid and continue at a low simmer over low heat for 1 hour (2h30 à 3h) When you are ready to serve stir in the frozen corn and cilantro, just prior to serving.

Poulet rôti

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Source: Mimi Hiller, California, USA, rec.cooking.com

Serves 4

Ingredients

  • 2 (1) teaspoons salt
  • 1 teaspoon paprika
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 whole roasting chicken, about 3 pounds
  • 1 cup chopped onions

Preparation

  1. Combine all spices (first 8 ingredients) in small bowl.
  2. Rinse chicken, inside and out. Drain well.
  3. Rub spice mixture over skin and the inside of chicken.
  4. Place in a resealable plastic bag, seal and refrigerate overnight.
  5. When ready to roast, stuff cavity with onions.
  6. Place chicken breast side down in roasting pan.
  7. Roast uncovered at 250ºF (That:s not a typo… it’s really 250ºF! Anything over 225ºF is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.