Favourite – Let's Cook Together

Banana Flambé

Denis Martel — Sun, 18 Apr 2010 20:08:09 +0000

If there is one dessert easy to make it is this one. As a variation, you may want to make small crepes and place the cooked banana in the middle of the crepe, folding both sides on top of the banana. You can then decorate the crepe with a raspberry coulis, drizzle with melted chocolate or some whipped cream. Simply delicious and sweet!!!

Ingredients:

4 ripe bananas
50 ml butter
175 ml maple syrup
30 ml brown rum

Method:

In a large skillet, melt the butter
Slice the banana into four (cut once length wise and once on the width)
Cook the banana in a frying pan for about 4 to 5 minutes, turning them once
Add maple syrup and bring to a boil
Let boil for about 1 to 2 minutes
Warm the rum in a microwave, pour in the frying pan and flambé

Spare Ribs (2)

Denis Martel — Sun, 18 Apr 2010 20:02:01 +0000

This recipe is from a friend of ours that now lives in Ottawa. She cooked them one day for Cheryl and the girls. The girls were so impressed that they kept asking for Jennifer’s ribs!

Ingredients:

1.5 kg baby back ribs with fat removed
Water
4 bay leaves
4 garlic cloves (no need to peel them)
350 ml of Bulls Eye sauce

Method:

Cut the ribs in a portion of about 3 or 4 ribs
Place the ribs in a large pot and cover with water
Boil the ribs for about 45 minutes
Transfer ribs to a large bowl
Dilute the sauce with some of the water used to boil the ribs and mix well
Pour the sauce on the ribs and marinate for about 20 minutes
Cook the ribs on the BBQ, turning them every two minutes, basting with remaining marinade
Ribs are cooked when you run out of marinade (about 20 minutes)

Garlic Sauce for Chinese Fondue

Denis Martel — Sun, 18 Apr 2010 18:08:48 +0000

This is a great sauce for anyone who likes garlic. Don’t forget to brush your teeth after dinner and sleep with the window open, rest assured that no vampires will visit you that night!

Ingredients:

200 ml light mayonnaise (regular if you do not watch the amount of calories you are eating)
4 chopped garlic cloves
30 ml cream (I prefer 35% but you could also use the table cream)
5 ml tarragon

Method:

Mix all the ingredients and leave in the refrigerator for about one hour so the flavours can blend

Tourtière (the real one!)

Denis Martel — Sun, 18 Apr 2010 16:48:10 +0000

I really enjoy serving a tourtière when guests are coming for dinner because you can prepare it in advance and it lets off a great aroma for when the guests arrive.

In my family, I remember my parents eating tourtière with home made pickled green tomatoes (green ketchup). Personally, I prefer the good old red ketchup with the bottle on the table, without any ceremony!

Ingredients:

500 gr beef cut in very small cubes or grounded
500 gr pork cut in very small cubes or grounded
500 gr veal cut in very small cubes or grounded
30 ml salt
3 large onions, chopped
250 ml milk
350 ml chicken bouillon (roughly)
Potatoes cut in small cubes (maximum 1 cm), a quantity equal to the meat volume.
Pie crust dough(use the recipe for the tourtière one)
One egg, beaten

Method:

About 24 hours before cooking the tourtière, blend all meats, the onions and half the salt together and refrigerate
Pre-heat the oven to 400⁰F
In a large pot or roasting pan (cast iron is better if you have one), spread the pie crust to cover the entire pan.
Start with a layer of potato, followed by a layer of meat (broken into pieces) covering the potatoes generously. Alternate steps between the potatoes and meat (about three layers of each in total)
Add the liquid and the remaining salt
You may want to add some more liquid if you think there is not enough.
Cover with the crust and brush egg on the top. Cut three holes on the top crust for ventilation
Cover lightly with aluminium foil
Bake at 400⁰ F for 30 minutes, then reduce the temperature to 275⁰ F and bake for another 4 hours
After 4 hours, remove the aluminium paper and bake for an additional 30 minutes or until the crust is golden in colour.

Orange and Poppy Seed Cake

Denis Martel — Sun, 18 Apr 2010 15:26:03 +0000

This cake is easy to prepare but it is time consuming to make. The result is however fantastic.

Ingredients:

Apricot and orange cream:

250 gr dried apricot
500 ml water
180 ml sugar
180 ml butter
15 ml orange peel
3 eggs

Cake:

560 ml sifted cake flour
375 ml sugar
50 ml poppy seeds
15 ml baking powder
2 ml salt
6 egg yolks
15 ml orange peel
180 ml orange juice
125 ml vegetable oil
5 ml vanilla
9 egg whites
5 ml cream of tarter

Icing:

125 ml soft butter
250 ml sifted icing sugar
250 gr soft cream cheese
Orange peel
Orange thinly sliced

Method:

Cream:

Boil the apricot in water for about 30 minutes then discard most of the water, keeping only 60 ml of liquid
Using a food processor, puree the apricot and liquid, then return the puree to the pot
Add sugar, butter and orange peel
Cook over low heat until the butter and sugar are melted. Keep stirring
Beat the eggs in a bowl and add 250 ml of the orange mixture
Transfer the eggs and orange mixture to the pot and cook for 20 to 25 minutes, whisking occasionally, until the mixture is smooth and has thickened
Pour in a clean bowl, cover and refrigerate until cold

Cake:

In a bowl, mix the flour, 250 ml of sugar, the poppy seeds, baking powder and salt
Make a well in the centre and add the egg yolks, orange peel, orange juice, oil and vanilla. Using a electric mixer, mix the batter for about a minute
In another bowl, beat the egg whites and cream of tarter until soft peaks
Delicately incorporate the egg whites to the cake batter in three times
Pour the batter into an angel cake pan and bake 55 minutes at 325⁰F
Once cooked, turn the pan upside down and let cool completely before removing the cake from the pan
Using a sharp knife (bread knife does a good job), cut the cake in four horizontal sections
Reserve Â¼ of the orange cream in a separate bowl
Place the bottom slice on a serving plate and cover with 1/3 of the remaining orange cream, then repeat for the second and third sections
Cover the cake with the forth section

Icing:

In a bowl, beat the butter, cream cheese and icing sugar until soft and fluffy
Incorporate the reserved orange cream and mix well
Spread the icing on the cake
Make a slit from the edge to the centre of each orange slice
Twist the orange slice and decorate the top of the cake with them

Norwegian Cake

Denis Martel — Sun, 18 Apr 2010 15:22:27 +0000

This was my father-in-laws favourite cake. It’s very light and refreshing. I usually make it at least two times during the short strawberry season.

Ingredients:

15 ml butter
6 eggs
250 ml sugar
2 ml vanilla
300 ml cake flour
500 ml whipping cream
Strawberries, raspberries or blueberries

Method:

Pre-heat oven to 350⁰F
Butter the bottom of a 22 cm spring form pan and cover with wax paper
In a large bowl, break four eggs and add the yolk of the other two. Reserve the remaining two egg whites in a medium bowl
Add sugar and vanilla to the eggs and beat until the mixture thickens
Sift the flour progressively into the eggs and mix with a spoon
Beat the egg whites until firm and delicately incorporate into the batter
Pour the batter in the pan and bake for about 50 minutes
Let the cake cool and then, using a bread knife or a very sharp knife, cut it in three section (about 1 to 1.5 cm thick)
Whip the cream and spread about 1/3 (0.75 cm) on the first layer of cake
Add slices of strawberries (or the other fruit) and then repeat by adding the second layer and then the third layer.
Cover the cake with the whipping cream and with the nicest fruit.

Decadent Chocolate Cake

Denis Martel — Sun, 18 Apr 2010 15:17:56 +0000

Try not to do what I did, mixing up baking powder with baking soda…

The home made pear jam may be replaced by just about any other type of jam.

This cake is for those who love chocolate. With the icing, there is more than a pound of chocolate, delicious!

Ingredients:

250 ml boiling water
3 ounces (cubes) unsweetened chocolate
125 gr unsalted butter
5 ml vanilla
500 ml sugar
2 eggs, separated
5 ml baking soda
125 ml sour cream
500 ml sifted flour
5 ml baking powder
Pear jam (or any other you may prefer)

Method:

Preheat oven to 350⁰ F
Grease one spring form cake pan (about 20 cm) and dust with flour
In a bowl, pour hot water over chocolate cubes and butter
Stir to melt, then add vanilla and sugar
Whisk in one egg yolk, at a time
In a small bowl, mix baking soda and sour cream (this will remind you of your chemistry class in high school)
Add the sour cream to the chocolate mixture
Sift flour and baking powder together over the chocolate mixture and mix well
Beat the egg whites into soft peaks, then add to the chocolate mixture and mix well
Gently fold in the remaining egg whites into the mixture
Pour into the cake pan and bake for 40 to 50 minutes
Cool for 10 minutes then cut the cake in two, horizontally with a sharp knife
Spread the jam on one half, cover with the second half
Use the chocolate icing recipe to cover the cake

Carrot Cake

Denis Martel — Sun, 18 Apr 2010 15:11:33 +0000

This cake is Cheryl’s speciality. I think that every time a new person tastes this cake, they ask for the recipe. Now, you have the chance to have it in this cookbook!

Instead of making a big cake, you can also use this recipe to prepare muffins.

Ingredients:

750 ml flour
625 ml sugar
5 ml salt
15 ml baking powder
15 ml cinnamon
One can of pineapple chunks
Enough vegetable oil added to the pineapple juice from the can to equal 400 ml
4 eggs slightly beaten
15 ml vanilla
375 ml chopped walnuts
375 ml chopped coconut
325 ml puree of cooked carrots
200 ml chopped pineapple

Method:

Preheat the oven to 350⁰F
Grease two cake pans (about 22 cm) and place wax paper at the bottom of each pan
Sift the dry ingredients in a large bowl
Add the oil, pineapple juice, eggs and vanilla and mix well
Puree the cooked carrots in a food processor and then add the walnuts, pineapples and coconut. Continue to puree for an additional 30 seconds
Add the puree to the batter and mix well
Pour the batter equally in two pans and bake 30 to 35 minutes or until cake cooks
Let the cakes cool on a grill for about three hours before icing (see recipe)

Apple Cheesecake

Denis Martel — Sun, 18 Apr 2010 15:06:55 +0000

This cake is very different from a typical cheesecake. It’s a blend of Tarte Tatin (upside down apple pie) and cheesecake. It’s just delicious!

Ingredients:

Crust:

250 ml flour
60 ml sugar
15 ml lemon peel
1 egg yolk
75 ml melted butter
2 ml vanilla

Filing:

3 sliced apples
60 ml sugar
30 ml butter
30 ml whipping cream
250 gr cream cheese
150 ml brown sugar
2 eggs plus one egg white
375 ml sour cream
15 ml lemon peel
75 ml lemon juice
5 ml vanilla

Method:

In a bowl, mix the flour, sugar and lemon peel
Make a hole in the centre and add the egg yolk, melted butter and vanilla. Mix until the texture is fine crumbs
Press the mixture at the bottom of a spring form pan
Bake at 325⁰ F for about 12 minutes
While the crust is in the oven, peel and slice the apples (about 8 mm thick)
In a large sauce pan, melt the butter and sugar over medium heat
Add the apples and cook for about 5 minutes, until the apples are tender
Add the cream and cook for another 5 minutes (hey, don’t forget the crust in the oven!)
Remove the apples from the heat and reserve
In another bowl, beat the cream cheese and 125 ml of brown sugar until smooth
Add the eggs one at the time

Tomato Pesto Pasta

Denis Martel — Sun, 18 Apr 2010 14:26:31 +0000

This is a fantastic Summer recipe. Fresh basil and tomatoes really gives it a nice summery taste. I usually enjoy it with a glass (OK, maybe 2!) of chilled Beaujolais. This is Natasha’s favourite summer dish.

Ingredients:

4 chopped tomatoes
500 gr of brie cheese, broken in small pieces
175 ml of good olive oil
250 ml of chopped fresh basil
3 or 4 chopped garlic cloves
5 ml of salt
Pepper from the mill
Fettuccine

Method:

Mix everything but the pasta in a large glass bowl
Allow it to marinate on the counter for about two hours
Cook fresh fettuccine
Drain pasta and mix with the sauce and adjust salt and pepper, if required