Other – Let's Cook Together

Fruit Crumble

Denis Martel — Sun, 11 Feb 2018 19:42:52 +0000

Why should you limit yourself only to Apple Crumble in October. You can enjoy crumbles all Summer long, being creative with different kind of fruits.

Ingredients:

200 ml sugar
100 ml flour
50 ml cornstarch
3 ml cinnamon
500 ml raspberries
500 ml blueberries
500 ml peaches, sliced

Dough

500 ml flour
500 ml large oat
425 ml brown sugar
15 ml baking powder
250 ml melted butter

Method:

In a bowl, combine sugar, flour, cornstarch and cinnamon.
Add the fruits and mix, then spread evenly in the dish
In another bowl, mix all the dough ingredients
Spread half of the dough in a 9 x 13 pyrex dish and flattened down.
Cover with the fruit mixture
Sprinkle the rest of the dough over the fruits and bake for about one hour at 375 degrees.

Chili

Denis Martel — Sun, 11 Nov 2012 14:48:09 +0000

Ingredients:

50 ml olive oil
1lb ground beef
1 smoked chicken breast, chopped in small cubes
2 sausages chopped in small cubes
500 ml chopped red onion
16 chopped garlic cloves
500 ml chopped green peppers
500 ml chopped celery
5 seeded and chopped habanero peppers or another kind of hot peppers
50 ml chili powder
50 ml cumin powder
25 ml coriander powder
50 ml dried oregano
2 cans of diced tomatoes
1 liter of tomato sauce
500 ml beef stock
4 cans of drained red beans
Juice a lime
100 ml chopped cilantro

Method:

In a large pot, heat the oil and add the meat, onion and garlic and cook until the meat is not pink anymore
Add hot and mild peppers and celery and cook for about 3-4 minutes
Add spices, tomatoes, tomato sauce and beef stock.
Bring to a boil and let simmer for 20 minutes
Add beans and cook for another 10 minutes
Stir in the cilantro and lime juice and cook for one more minute.

Vanilla Ice Cream

Denis Martel — Sun, 18 Apr 2010 20:24:01 +0000

We can modify this recipe with different flavours. We just have to pay attention to the quantity of liquid (maple syrup, banana pure, etc.).

This ice cream becomes very hard because it contains very little air compared to commercial ice cream. You should take the container out of the freezer 30 minutes before serving or in the microwave for 30 seconds.

This ice cream is great with the cherry jubilee recipe. Try it and you will see!

Ingredients:

500 ml milk
200 ml sugar
4 egg yolks
500 ml whipping cream
5 ml vanilla

Method:

In a thick bottom sauce pan, mix the milk, sugar and egg yolks
Simmer while stirring on low heat until the mixture thickens
Let cool to room temperature
Add the cream and vanilla and pour into a ice cream maker
Stir until frozen then transfer in storing containers. Keep frozen.

Popsicle with Yogurt

Denis Martel — Sun, 18 Apr 2010 20:21:26 +0000

These popsicles are much better than commercial frozen water. Instead of containing empty calories, they provide kids with their daily quota of dairy products if your kids are like my girls who are not keen on drinking milk, this recipe will be a definite treat.

Ingredients:

One can frozen juice (your choice of flavour, except citrus)
One can milk
One can plain yogurt

Method:

Mix all the ingredients in a bowl
Pour into popsicle moulds
Place the popsicles in the freezer until ready

Maple Crème Brulée

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

This recipe comes from the CoupdePouce magazine. Many think that making a crème brulée is complicated. It is not really the case and it’s really worth trying.

Ingredients:

625 ml milk
4 large egg yolks
125 ml condensed milk
15 ml corn starch
30 ml maple syrup
100 ml maple sugar, chopped

Method:

In a sauce pan with a thick bottom, heat the milk until it starts evaporating
In a bowl, mix with a whisk the yolks, condensed milk and corn starch, until it becomes smooth
Keep whisking and slowly incorporate the hot milk
Add the maple syrup and mix well
Remove the foam, if any
Pour the preparation into 5 small dishes (250 ml or six of 180 ml) for crème brulée
Place the dishes in a shallow pan such as a rectangular baking dish
Add boiling water in the baking dish, up to about half the height of the crème brulée dishes
Bake at 350⁰ F for about 30 to 35 minutes, or until the preparation is cooked, except the centre will still be jelly
Remove the crème brulée from the baking dish and let cool for about 2 hours
Just before serving, sprinkle the maple sugar on top of the crème brulée and, using a torch, heat the sugar until it caramelizes

Grandma’s Donuts

Denis Martel — Sun, 18 Apr 2010 20:18:59 +0000

At home, these donuts are a traditional fare during the Holiday Season.

Ingredients:

8 eggs
600 ml sugar
400 ml melted butter
2 ml salt
600 ml milk
2 l flour
80 ml baking powder

Method:

Mix all the ingredients and place the dough in the refrigerator for at least one hour so it will be less sticky
Put a good quantity of flour on your rolling surface to prevent the dough from sticking
Roll the dough to about 0.5 cm thick
Using either a donut-cutter or a large glass and a bottle cap (from a large pop bottle), cut the dough.
Fry the donuts in a deep-fryer for about 4-5 minutes per side
After they are fried, you can either roll the donuts in plain white sugar to coat them or let cool. If you prefer the latter, after warming the donuts just before serving coat them with icing sugar (traditional way).

Grand-Father in Maple Syrup

Denis Martel — Sun, 18 Apr 2010 20:17:04 +0000

Cochon…do I need to say more?

Ingredients:

2 packs of Pillsbury croissant dough
500 ml whip cream
One can of maple syrup

Method:

Do not unroll the dough, just cut it in 2 cm thick rolls, after having removed the packaging
Place the rolls in an oven dish
Pour the maple syrup and the cream on top
Let rest for about one hour
Bake 45 minutes to one hour in the oven at 350⁰ F, until the dough turn golden

Chocolate Fudge

Denis Martel — Sun, 18 Apr 2010 20:15:42 +0000

Delicious, particularly during a cold Winter day!!!

Ingredients:

2 ounces unsweeted chocolate (like Baker chocolate)
500 ml white sugar
175 ml sour cream 15%
A dash of cinnamon
2 ml vanilla

Method:

Melt chocolate over very low heat or in a double boiler
Add the other ingredients while stirring
Keep stirring until sugar has melted and the mixture is smooth
Increase the heat and bring to 234⁰ F, using a candy thermometer
Allow the temperature to reduce to 100⁰ F and beat the fudge
Spread the fudge in a dish (20 cm X 20 cm) and let cool.

Cherry Jubilee

Denis Martel — Sun, 18 Apr 2010 20:14:24 +0000

This is a classic, so easy to prepare and always appreciated by your guests when you flambé it before serving. I am sure you will hear some ohh and ahh when you serve it.

Ingredients:

One can of pitted sweet cherries
60 ml orange liqueur
125 ml blackberry jelly
5 ml chopped orange zest
60 ml brandy

Method:

Drain the cherries and marinate for 3 to 4 hours in the orange liqueur
Just before serving, melt the jelly by stirring over low eat in a medium sauce pan
Add the cherries, the liqueur and orange zest
Bring to a boil and remove from heat
In a small pan, warn the brandy
Pour the brandy over the cherries and light the brandy
Serve on top of vanilla ice cream

Caramel

Denis Martel — Sun, 18 Apr 2010 20:12:55 +0000

There are only two words to describe this, awfully good.

We used to eat a small quantity of this caramel with the Charlotte Russe on Christmas Eve. Why should you have to wait until Christmas Eve to eat some!

Ingredients:

One can of condensed milk (Eagle Brand)

Method:

Remove the label (DO NOT OPEN THE CAN)
Place the can in a sauce pan and cover with water
Let boil for about 3 hours on simmer
Place the can in cold water to cool it
Open the can at both ends, and remove from can
Keep in the refrigerator