Gorgeous fresh maple glazed salmon with chiffonade of Maple glazed bacon with sautéd shallots and portobello mushrooms……bursting with flavour

The Recipe!

Ingredients :

• 1 lb of salmon
• 4 large portabello mushrooms
• 3 large shallots (chopped =2 1/2 cups)
• 5 strips of bacon
• Maple syrup
• 1 bottle of favorite beer
• salt and pepper
• Butter / Olive oil

Cook bacon until crispy and reserve fat.

Chop onions and mushrooms and sauté with the bacon fat, 1 tablespoon of butter, one of olive oil util tender. Put aside and keep warm.

Place cooked bacon sliced into a chiffonade (thin slices)into same pan, add 1 tablespoon of butter and 1/4 cup of maple syrup. Heat and stir for just 2 minutes until the bacon is nicely coated. Place aside and keep warm.

Dust salmon with smoked paprika, place in the same pan with 2 tablespoons of butter, 2 of olive oil flesh side down. cook on medium flame until browned – about 3 minutes. Flip, coat with maple syrup (about 1/2 cup) and finish cooking for another 3 min, or until fish flakes. Place fish on a platter and keep warm.

Pour 1/4 of a beer into same pane and deglaze pan, scraping off the bits in the pan as you stir the contents over a medium heat. Reduce until slightly thickened.

Time to assemble! Place fish on a nice platter and surround with sautéd mushroom and shallots. Place deglazed sauce on the salmon and top with bacon.

Ready for the taste of summer? because here it comes!!!!

Ingredients:

• 2 redfish, seasoned and grilled. But guess what? You can use any pan fried fish you would like, like one nice well seasoned haddock. Do this step first.
• 1/2 lb of grilled or pan fried scallops (do in advance)
• 10 oz. container of onion dip ( I use Trader Joes )
• 1/2 cup seasoned breadcrumbs
• 1/3 cup of your favorite shredded cheese
• 1/2 teaspoon of garlic, onion powder, sea salt and pepper
• one teaspoon of dried chopped onions
• 4 LARGE mushrooms (see video) or 8-10 smaller variety – but large enough to stuff!!
• 1/2 lb of large sea scallops
• Block of Parmesan cheese to grate
• Butter and extra-virgin olive oil

La Methode!

• Pre-heat the oven to 375, then wash mushrooms, break off and chop the stems finely. Sauté the stems in 2 tablespoons of butter, 2 of the olive oil over a small to medium fire.
• When well sautéed (appx 5 min), take off the fire and add the onion dip, spices, flaked grilled fish and cheese.
• Fill the mushroom caps and place on parchment lined baking sheet. Top with fresh grated Parmesan cheese.
• Bake for appx. 25 min. Place a scallop on each mushroom 5 min. before taking out of the oven.

What a heartwarming way to start your weekend…never mind fill your home with the greatest aroma of all time!!

Hint- Make the bread dough about 4 hours before you would like to bake your bread as it takes this long for it to rise.

Hint #2 – You will need a bread baking stone or steel for your oven (I use a cast iron round pan from Lodge that has 2 handles on it – its the BEST!!)

The Ingredients ;

• One 12 oz package of Bratwurst, Andouille or other sausage of choice

• One large onion, chopped

• 10 OZ of Emmental, Gruyere or cheddar cheese, shredded.
• 2 tablespoons of butter, 1 tablespoon olive oil

Bread ingredients;

• 1 + 1 /2 tablespoons of sea salt

• 1+3/4 tablespoons of yeast

• 3 cups of luke-warm water

• 1/2 teaspoon of sugar

• 4 cups of unbleached flower

• 1 cup of rye flour

• 1 +1/2 cup of whole wheat

Mix first 4 ingredients together in the bowl of a stand mixer and blend together with a whisk for 15 seconds ( this will help to activate the yeast)

Add the rest of the ingredients to the bowl and stir using the dough hook on a low speed until well blended (about 3 min.)

Transfer the dough (should be slightly sticky) to a LARGE warm bowl and cover with plastic wrap. Put the bowl in a warm place in the kitchen. (I put mine on a chopping board on my old-fashioned cast iron radiators).

Let rise for 4 hours.

Putting it all together!!

You may now sauté the onion and sausage in a pan with the butter and oil until the sausage is nicely browned. One cooled, dice the sausage. Put the mixture aside until the dough is ready to stuff.

Pre-heat your oven to 450 degrees

Take a piece of dough about the size of two baseballs together and knead/fold of a floured surface. Flatten it so that you can place 1/4 cup of cheese and 1/4 cup of diced sausage in the center (re-heat the filling for 35 seconds in the microwave first). Fold the dough over the sausage and cheese and press closed. Place the breads of the hot stone folded side down for approximately 35 – 40 minutes or until the bread is a medium golden colour. Let cool for 1/2 hour and enjoy!!

On TV teaching everyone how to have fun in the kitchen cooking healthy and DELICIOUS meals!!

Savory crispy fried zucchini with a savory tomato and mushroom sauce.

An incredible blend of savory flavor and texture, this crispy zucchini is the canvas for a nice tomato sauce with sautéed mushrooms. You will likely go back for seconds… I know I always do……sometimes thirds…..

The Recipe!

 One medium/large green zucchini, sliced 1/4 inch thick lengthwise.

1/2 lb of fresh mushrooms

Tomato sauce of choice ( I use a can of organic San Marzano tomatoes to create my own sauce with herbs, salt and a touch of honey)

2 eggs, beaten in a dish with 2 tablespoons of water

Extra-virgin olive oil for frying (low-heat)

2 tablespoons of butter

Flour mixture:

1 cup of whole wheat flour
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of salt
1 teaspoon of fresh ground pepper
1 teaspoon of turmeric

Crispy Zucchini Steaks

Crispy Zucchini Steaks

La Methode!

Slice the mushrooms and sauté them in a few tablespoons of extra-vrigin olive oil and a tablespoon of butter on a low fire until tender. This can be done well in advance to save you time.
Make your sauce as I have done, or use your favorite tomato sauce (time saver!)
Dredge the zucchini in the flour then egg, repeat and then one last coat of flour (a double coat)
Heat up a large pan with about 1/4 inch of extra-virgin olive oil and 2 tablespoons of butter on a low-medium heat.
When the oil is hot, fry both sides of the zucchini until golden brown.
Top with sauce and then mushrooms.
Bon Appetite!!

Pumpkin and Bacon Pillows!

Get ready for full-blown flavour in this simple appetizer, main meal or side dish… Crispy, golden, creamy pumpkin and bacon filled heaven….

The Recipe!
1/2 cup of canned pumpkin filling
1/3 cream cheese
1/3 cup brown sugar
3-4 strips of cooked bacon, chopped
2-3   10″ flour tortillas
1 egg white
1 teaspoon of salt
1 teaspoon of fresh ground pepper

Pumpkin and Bacon Pillows!

La Methode!
1. Combine pumpkin, cream cheese, brown sugar, salt, pepper and bacon in a medium bowl. Mix well.
2. Cut 10″ tortillas in 4 wedges, place a heaping tablespoon of pumpkin filling in the center of each wedge.
Wet the edges of the tortilla with the egg white using a pastry brush. Fold the wedges and press the edges with a fork to seal.
3. Fry in a large pan with 3/4 inch of oil on a low heat until both sides are golden brown, flipping them 1/2 way through cooking time – about 5 minutes.
Serve with a sweet dipping sauce if desired!

Gougères with Shrimp

Easy, delectable French cheese puff pastry filled with herbed sautéd shrimp…..one of my favorites.

Ingredients;

1 cup of milk
5 tablespoons butter, cut into pieces
¾ teaspoon sea salt
1/2 teaspoon paprika
1/4 teaspoon Turmeric
½ teaspoon freshly ground black pepper
1¼ cups all-purpose flour
4 large eggs
1½ cups grated Gruyère or Emmentaler cheese

Herbed shrimp;

1/4 lb of medium shrimp, peeled.
2 tablespoons of butter
1 tablespoon of extra virgin olive oil
1 tablespoon of Herbs De Province

Gougères

La Methode!

Preheat oven to 375°. Bring spices,butter and 1 cup milk to a boil in a medium saucepan, stirring until butter is dissolved. Remove from flame and add flour, stirring to combine.
Over a medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan,is a bit dried out and forms a ball, taking about 1-2 minutes. Continue this another few minutes longer until it is no longer sticky. Allow the dough cool a bit for a few minutes. Beat eggs in one at a time, blending well with each egg. Blend in the cheese.
Use a tablespoon to place a 2 inch ball of dough 2 inches apart on baking sheets with parchment paper.Brush dough balls with egg wash and top with a bit of shredded cheese.
Bake for about 30 minutes, or until golden brown.
As they are baking, melt 2 tablespoons of butter in one of extra virgin olive oil and herbs. Add shrimp and sauté until shrimp is done, about 3 minutes on a low-medium fire.
Cut tops off of gougère and place a few shrimp on each with herbed butter. Place top of gougère as seen in picture, partially covering.

Gougères

French Country Shepard’s Pie

Such a great comfort food dish that is savory and so easy!!! Impress your family with little effort and great aromas that will fill your home…

The Recipe!
2 Lb chuck roast or steak
2 lbs of russet potatoes
2-4 large carrots chopped (use 4 if you love carrots!)
3 medium to large onions, chopped
1 1/2 cups of frozen peas
2 cups of corn
3-4 tablespoons of tomato paste (optional but adds GREAT flavor)
3 cups of beef broth
1/2 stick of butter, 1 cup of sour cream and 1/2 cup of cream to make the mashed potatoes
Salt and pepper to taste

French Country Shepard’s Pie

La Methode!
Place all of the ingredients (except peas) in a 7 quart dutch oven or crock pot cook in a 325 oven for 4 hours, or 7-8 hours in a crock pot. Check to add more beef stock if necessary 3/4 through the cooking time.
Remove the potatoes and stir the peas in the pot and let them cook for only another 10 minutes. Add lots of fresh pepper and salt if necessary.
Mash the potatoes with sour cream, butter, cream and a few tablespoons of the beef broth from the crock pot. Add salt and pepper to taste.
Serve each plate with the stew topped with the mashed potatoes and a bit of broth on top.
Bon Appetite!

French Country Shepard’s Pie

Winter Buttercup Soup

Winter is about to strike! Warm your heart and soul with this beautiful, easy and healthy soup that can easily be this evenings dinner with a nice warm French Bread.. Bon Appétit!

The Recipe!
____________

2 small or 1 large buttercup squash
1 can of chopped or whole tomatoes (14-16oz)
1 3/4 cups of creme fraiche (2 cups of sour cream mixed with 1 cup of heavy cream and left covered with plastic wrap on the counter overnight).
2 cups of chicken or vegetable stock
Honey to taste to counter the acidity of the tomato
Salt and pepper to taste
1 1/2 teaspoons of Herbs De Province

Winter Buttercup Soup

La Methode!
____________

Quarter the squash, scoop out seeds and microwave until tender, about 10 minutes.
Scoop the buttercup flesh out of the skin and add all of the ingredients (besides salt, pepper and honey) in a 4 quart pot and simmer on a low fire for 1 1/2 hours, covered for 1/2 the cooking time, stirring occasionally. Mix the soup to a creamy consistently with an immersion blender. Add salt, pepper and honey to taste.

Bon Appétit!

Thank you Mon Oncle (My Uncle) Jean for Inspiration on your award winning clam chowder recipe! This recipe reminds me of being a young boy in his famous French restaurant on Cape Cod – it was amazing, creamy and packed with great flavour and great ingredients!

The Recipe!

~ 4 cups of chicken broth ( I make mine with chicken base so that it’s nice and tasty! )
~ 2.5 lbs of red bliss potatoes, cut into cubes. Don’t peel them!!
~ 1 LB of natural (no nitrates/nitrites) bacon
~ 2 LBS of DICED spanish or sweet onion
~ 2 Sticks of butter
~ 3 cups of heavy cream
~ 1 1/4 lbs of mushrooms (cut them in two and no smaller so that they have a visual presence)
~ 2 bottles of clam juice – 8 oz bottle (I used lobster juice for a variation)
~ 6 cans of clams (6.5 oz) I used a combination of chopped and whole

New England Clam Chowder

New England Clam Chowder

La Methode!

Cook 1/2 of the cubed potatoes in the 4 cups of chicken stock in a medium to large COVERED pot until the potatoes are tender on a low simmer.

~ Meanwhile cook the bacon in a large (7 quart) dutch oven.

~ When the bacon is cooked, remove from it from the pan and chop it into medium to small pieces.

~ Sauté the chopped onion on a low to medium heat in the bacon fat until it is a light golden brown. Remove from fire as the diced potatoes finish cooking.

~ When the potatoes cooking in the chicken stock are tender, remove from the heat, add one bottle of clam juice and puree using a stick / immersion blender.  Add another bottle of clam juice if it is to dry to blend.

~ Add pureed potatoes to the large dutch oven containing the sautéed onion as well as 3 cups of heavy cream, the remainder of the bottled clam juice, the remainder of cubed potatoes, chopped bacon, 2 sticks of butter, mushrooms, and the juice from the canned clams (reserve the clams for the last step).

~ Cover and cook on a low simmer, stirring occasionally, until the potatoes are tender (about 45 minutes)

~ Add the clams and cook another 10 minutes.

Voila!! Now enjoy the most flavorful chowder that I know of, and an old family recipe!! Serve with a nice crusty, buttered French bread.
Freeze leftover for another day when you don’t have time for cooking!!