Chuck's Bolognese recipe

Dear foodies,

I am back with a vengeance!! This recipe is from Chuck Hughes, a famous (and sexy) chef. You may know his restaurant in Old Montreal, le Garde Manger, his cooking show on the Food Netword, Chuck's Day Off, or his cooking segments with the Habs players.
In any case, this young, creative chef is a genius and shares some recipes from his cooking show on the Food Network's website.

So there it is, there's really nothing to change to this recipe, it's brilliant and über-tasty.
Enjoy!

Chuck's Bolognese

Ingredients

Bolognese

¼ cup of olive oil (60 ml)

2 onions, diced

2 carrots, diced

5 cloves of garlic, minced

2 sprigs of thyme, chopped

1 teaspoon chili flakes (5 ml)

2 cups veal stock (500 ml)

1 pound medium fat ground beef (450 g)

½ pound ground veal (225 g)

½ pound ground pork (225 g)

1 ½ cups of milk (375 ml)

1 ½ cups tomato paste (375 ml)

1 package of good quality spaghetti (450 g)

½ cup butter, cut into cubes (125 ml)

¼ cup chives, finely chopped (60 ml)

¼ cup basil, finely chopped (60 ml)

Salt, pepper

Garnish

½ cup grated Pecorino cheese (125 ml)

Directions

1. Heat oil in a large pan and sauté the onions and carrots until translucent, about 5 minutes. Add garlic, thyme and chili flakes. Sautéfor 2 more minutes. Add 1/2 cup (125 ml) of veal stock into the vegetable mixture.

2. Slowly add ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Season with salt and pepper. Cook for about 10 minutes.

3. Add milk and stir. Continue cooking for about 2 minutes or until half of the liquid has evaporated. Add tomato paste,remaining veal stock and continue cooking until desired thickness. Adjust seasoning.

4. Cook pasta in salted boiling water, about 8 minutes. Drain and mix with butter then add the sauce, chive and basil. Mix well.

Original recipe: http://www.foodnetwork.ca/recipe/chucks-bolognese/11578/

Spicy cucumber salad

Good evening, food lovers!

It's been a long time since I've updated my blog. Life can get crazy busy sometimes! However I'm still cooking and try new recipes and I promise to continue sharing them when I get the chance. 

Tonight, I'd like to share a recipe that will be quite fitting for heat wave that we're expecting this week. A really simple, easy salad that has some bite!

Spicy Cucumber Salad

Ingredients

• 3 medium English cucumber, peeled
• 1 red Thai chile (also known as bird chile), finely sliced into rings, seeds removed
• 1 tablespoon chopped fresh mint (15 ml)
• 1 tablespoon chopped fresh cilantro (15 ml)
• 1 tablespoon freshly grated ginger (15 ml)
• 2 tablespoons rice wine vinegar (30 ml)
• 1 teaspoon fish sauce (5 ml)
• 1/4 teaspoon sugar (1 ml)
• 2 tablespoons black sesame seeds, for garnish (30 ml)

Directions

1. With a veggie peeler, peel lengthwise down the cucumber to create long wide strips. Turn the cucumber after several strips, to use another side. Place cucumber strips in a medium-sized bowl. Discard inner section of cucumber with seeds. Add the sliced chiles, mint and cilantro to the cucumber. Set aside.
2. In a small bowl, mix the rice wine vinegar, fish sauce and sugar. Place grated ginger on a spoon and with another spoon squeeze the juice out into the dressing. Discard ginger pulp. Stir to combine.
3. Toss dressing with the cucumber strips, herbs and chile. Sprinkle with black sesame seeds. Serve immediately.
   
   
   Original recipe: http://www.foodnetwork.ca/guides/summer/salads/recipe.html?dishid=4514

Calabrese pasta

Dear readers,

This recipe is one that I find has a really unique taste. I really like the contrast between the spicy taste of the calabrese and the mild, refreshing zucchini. The recipe does not indicate which kind of pasta or what quantity. I believe the recipe is approximately for 4 portions, and I like it very much with bows. Note that this recipe is really at its best if served immediately, because once reheated the oil, egg and cream separate.

Calabrese pasta

Ingredients: 

1 clove garlic
1 shallot
6 thin slices calabrese
1 zucchini
1 thyme branch
1 drizzle olive oil
1/2 cup 35% cream
2 egg yolks
1 pinch safran
parmesan (to taste)
salt and pepper (to taste)

Preparation:

Mince the shallots, the garlic and cut the zucchini in small cubes.

Heat the olive oil in a pan on medium heat and add in the shallot. When it starts to become translucent, add the zucchini and garlic. Cook for approx 5 min on low heat. 

Cut the calabrese slices in small pieces and add them, along with the thyme, for an additional 2 minutes. Do not add salt as the calabrese is naturally salty.

In a bowl, mix the egg yolks, cream and safran. 

Once the pasta is cooked and drained, stir them into the pan with calabrese and zucchini, mix and remove the thyme branch. Stir in the egg and cream mix, verify seasoning of salt and pepper. 

Serve immediately, with some parmesan and a small drizzle of olive oil. 

Original recipe: http://www.canalvie.com/cuisine/recette/3327/pates-a-la-calabraise/

Singapore noodles

Dear foodies,

This week, I'm sharing a recipe that is a little bit challenging because it is all about the timing. There are a lot of ingredients, and a lot of steps, but don't discourage yourself! It is quite easy if you are well prepared and well organized.

I recommend reading the ingredients and the steps first, in order to chop all meats and veggies, and have all the pieces of the puzzle ready for when you start, because it all unfolds very rapidly.

P.S: The recipe calls for shrimp, chicken, chinese barbecue pork (or lean ham) and raw lean pork. This can add up on your grocery bill, so feel free to cut out some meats. Personally, I would choose shrimp and chicken.

Singapore Rice Noodles

Ingredients: (4 servings)

7 -8 ounces fine dried noodles (rice sticks)
3 large eggs
2 tablespoons curry powder
2 teaspoons oriental sesame oil
5 tablespoons peanut oil or 5 tablespoons vegetable oil
8 ounces medium shrimp, shelled and deveined
4 ounces raw lean pork, trimmed and cut into 1/4 inch julienne
4 ounces boneless skinless chicken breasts, cut into 1/4 inch julienne
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 -2 fresh hot chili pepper, partly seeded and slivered
3 ounces Chinese barbecue pork or 3 ounces smoked ham, cut into 1/4 inch julienne
1/2 red bell pepper, cut into 1/4 inch julienne
1/2 green bell pepper, cut into 1/4 inch julienne
12 whole scallions, cut diagonally into 1 1/2 inch lengths
1 1/2 cups fresh bean sprouts or 1 1/2 cups shredded napa cabbage
1/2 cup chicken broth
3 tablespoons soy sauce
2 tablespoons dry sherry
1 pinch salt
2 tablespoons chopped fresh cilantro

Directions:

1. Bring a large pot of water to a boil.
2. Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
3. Drain and rinse under cold water.
4. Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
5. When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
6. Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
7. Pour in the egg mixture and immediately reduce the heat to low.
8. Scramble the eggs until just set; turn out onto a plate and reserve.
9. Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
10. Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
11. Remove the shrimp and reserve in a small bowl.
12. Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
13. Add the pork and chicken and stir fry until just cooked, about 1 minute.
14. Remove and reserve in a small bowl.
15. Place a large, heavy wok over high heat.
16. When very hot, spoon in 2 tablespoons of the oil.
17. Add the ginger, garlic, chilies, and the remaining curry powder.
18. Stir fry until fragrant, about 30 seconds.
19. Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
20. Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
21. Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
22. Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
23. Pour in the chicken broth and bring to a boil.
24. Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
25. Toss well and add the salt and the reserved scrambled eggs.
26. Sprinkle on the cilantro and turn out onto a larger platter.
27. Serve hot.

Original recipe: http://chinese.food.com/recipe/singapore-rice-noodles-84231

Borsch soup

Dear foodies,

Last week, my man got a craving for good old Polish food. So we looked up some recipes and found this great Borsch recipe. For those of you who are not familiar, Borsch is reaaaaally awesome beet soup. I'm not a huge fan of beets, but try it and you'll be convinced!

I've made a slight adjustment from the original recipe which you can find here). I've removed the pieces of beef shank once used for the broth, because they are not very tender. Also, depending on your taste, adjust the amount of dill (it does taste a lot). And last, but not least, be generous with the sour cream (mmmmh).

Borsch

Larger photo

INGREDIENTS (6 portions)

• 8 cups beef broth
• 1 pound slice of meaty bone-in beef shank
• 1 large onion, peeled, quartered
• 4 large beets, peeled, chopped
• 4 carrots, peeled, chopped
• 1 large russet potato, peeled, cut into 1/2-inch cubes
• 2 cups thinly sliced red cabbage
• 3/4 cup chopped fresh dill (or less, depending on your taste)
• 3 Tbsp red wine vinegar
• 1 cup sour cream
• Salt and pepper to taste

METHOD

1 Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.

2 Discard beef shank. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.

3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.

4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.

Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

Original recipe: http://www.simplyrecipes.com/recipes/borscht/

Blueberry Vanilla no-bake Cheesecake

Dear readers,

It's about time for the first dessert in this food blog! Everybody knows I'm a sucker for sweets, and I adore cheesecake. This was my first attempt at a cheesecake, and I found it surprisingly easy to make. The original recipe is from Canadian Living.


Blueberry Vanilla no-bake Cheesecake

Ingredients

2 cups (500 mL) graham cracker crumbs
1/3 cup (75 mL) butter, melted
1/4 cup (50 mL) corn syrup
2 packages (each 7 g) unflavoured gelatin
1 cup (250 mL) milk
2 packages (each 8 oz/ 250 g) light cream cheese, softened
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) vanilla
2 tsp (10 mL) grated lemon rind (zest)
1-1/2 cups (375 mL) frozen wild blueberries

Preparation

Line 13 x 9 inch baking pan or dish with aluminum foil, leaving a 2-inch overhang at each end. Lightly grease foil.

In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan and refrigerate until firm.

In small saucepan, sprinkle gelatin over milk; let stand for 3 minutes. Heat over low heat, stirring, until gelatin is dissolved.

In a large bowl using electric mixer, beat cream cheese and sugar until very smooth, about 3 minutes. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.

Pour over crust, cover and refrigerate for at least 1 hour or until firm.

If you're adventurous, you can follow the recipe and remove cake from pan using foil overhang as handles. I simply cut pieces as I served them. Cut into squares using a hot knife.

Additional information : Fresh wild blueberries can be substituted as can fresh or frozen raspberries or quartered fresh strawberries; the chilling time will increase to 2 hours with fresh berries. Do not thaw frozen berries before adding to cake, because the colour will run.

Original recipe: http://www.canadianliving.com/food/__dairy_goodness/all_you_need_is_cheese/the_best_blueberry_vanilla_no_bake_cheesecake.php

Red curry chicken asian soup

Dear readers,

Today's my birthday! And as I am a generous soul, I'm sharing with you on this joyous occasion, a recipe that has become a classic in our home. It is a recipe originally shared by our friend Marilyn, and that most of our friends and family have come to taste and love as well!

It can be adapted in many ways, using egg noodles or rice vermicelli, and adding various vegetables such as bean sprouts, red peppers or snow peas. I've also done this recipe with shrimp instead of chicken, if you're not a fan of poultry.

Please note that I often use the light coconut milk (as I've noticed the regular is reaaaaally full of fat) and it has not at all altered the taste. I don't like to compromise taste in my recipes, and this is an easy trade that makes a difference for your health, but not in your mouth! Oh, and also, feel free to double the recipe, as everyone will be wanting second servings!

Red curry chicken asian soup

(3-4 servings)
150g rice vermicelli
2 tablespoons red curry paste
360ml coconut milk
500ml chicken broth
4 teaspoons lime juice
2 teaspoons brown sugar
2 teaspoons nuoc-mâm (fish sauce)
240g minced chicken
(you can add bean sprouts, mint, red peppers or snow peas)

Boil water and pour over rice vermicelli in a big bowl. Cook according to instructions on the packaging or a little less, because it will continue to cook in the broth later. Strain and set aside. 

Cook chicken until golden brown. It’s okay if it is still a little pink inside, it will continue to cook in the broth. The recipe says to cook the minced chicken, but I usually mince the chicken after cooking it as it is less dry. 

In a big casserole, heat the red curry paste. Then add the coconut milk, chicken broth, lime juice, brown sugar, nuoc-mâm and bring to a boil. Lower the heat, cover and let simmer for 3 minutes. Incorporate chicken and let simmer, still covered, for approximately 15 minutes. The taste will blend. In the last 5 minutes, add the vermicelli and red peppers or snow peas if you want to add vegetables. 

If you want to add bean sprouts or mint, add it at the end when serving.

Enjoy!