Carrots – Let's Cook Together

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)

Beef Bourguignon

Denis Martel — Sun, 18 Apr 2010 13:36:39 +0000

Pay attention when you add the cold beef cubes to the hot oil. I have burnt myself to second degree because the oil splashed on my hand!

I like to serve beef Bourguignon with mashed potato, while Cheryl prefers to serve it with egg noodles. It is up to you to choose, Denis way or Cheryl’s way!

Ingredients:

1 l water
250 gr cured salted pork (lard), cut in slices of 0.5 cm
15 ml olive oil
2 kg beef, cut in cubes of 2-3 cm
6 carrots, sliced
3 onions, sliced
75 ml flour
Salt and pepper
One bottle of red wine
Beef soup base
15 ml tomato paste
3 ml thyme
45 ml parsley
2 bay leaves
6 garlic cloves, chopped
1 kg small mushrooms

Method:

Boil the lard for about 10 minutes
Discard water and pat dry the lard
In a large cast iron casserole (or something as good), heat the olive oil and fry the lard until it turns brown
Remove lard from the casserole
Add beef cubes to the hot oil and brown on each side
Remove the meat from the casserole and keep warm
Add the carrots and onion to the pot and sauté, medium heat
Add the beef and the lard back to the casserole and season with salt and pepper
Add flour and mix well with a wooden spoon
Sauté for about 5 minutes, stirring often
Add wine, soup base, tomato paste, herbs and garlic and mix well
Add mushrooms and bake in the oven for about 3 hours at 300⁰F

Hunter Style Carrots

Denis Martel — Sat, 10 Apr 2010 17:58:45 +0000

These carrots are delicious served with a leg of lamb and mashed potatoes. You will see!

Ingredients:

A dozen dry Chinese mushrooms (dongu) or fresh shiitake mushrooms
125 ml Madera wine
50 ml olive oil
750 ml thinly sliced carrots
2 ml salt
30 gr thinly sliced Prosciutto
3 garlic cloves
50 ml fresh parsley or 10 ml if dry
Pepper from the mill

Method:

Wash and pat dry the fresh mushrooms. If you are using the dongu, make sure to properly rinse them a few times to remove the strong smell of this type of mushroom
Marinate them in the wine for about one or two hours Drain the mushrooms and keep the wine on the side
Slice the mushrooms and keep them on the side
Heat oil and sauté the carrots, medium heat, for about 10 minutes, mixing time to time
Add salt, mushroom and wine
Sauté another 10 minutes, until the carrots start turning golden brown
Add Prosciutto and garlic, and cook another minute
Add parsley and pepper
Check seasoning and serve

Carrot Salad

Denis Martel — Sat, 10 Apr 2010 17:53:47 +0000

This is a very refreshing salad that can add a touch of color to your plate.

Ingredients:

1 onion cut in rings
4 shredded carrots
10 ml salt
100 ml olive oil
75 ml white vinegar
1 chopped garlic clove
A pinch of black pepper and oregano
Lettuce

Method:

Place the onion rings in cold water
Cook the carrots for 3 minutes in boiling water with 5 ml of salt. It is important not to over cook them
Drain the carrots and the onion rings, and place them in a salad bowl
Mix oil, vinegar, garlic, 5 ml of salt, pepper and oregano then add to the carrots and onions rings
Mix well and refrigerate for at least one hour before serving on a bed of lettuce

Vegetable Soup

Denis Martel — Sat, 10 Apr 2010 17:23:05 +0000

The quantities are given only as an indication. This soup is a real meal on its own. It’s very nourishing and kids love it.

Cheryl based her recipe on the soup Grand-ma Adèle prepares. Every time we go to Chicoutimi, the girls ask their grandma to make this soup. They love it! The soup and their grandma!

Ingredients:

4 l chicken stock
250 ml uncooked rice
400 ml cut green beans (1 cm long)
4 carrots, chopped in cubes
1 chopped onion
3 chopped celery stalks
1 green pepper (can also use a red pepper or a combination of both)
1 can of tomatoes (750 ml)
400 ml broccoli, chopped and peeled
250 ml cabbage chopped (optional)
15 ml oregano
15 ml basil
15 ml parsley
5 ml thyme (optional because Cheryl does not like thyme)
Salt and pepper to taste
30 ml tomato paste
500 ml leftover cooked meat such as chicken, cut in small cubes

Method:

Bring the stock to a boil and add the rice
After 5 minutes, add all the other ingredients except the meat
Boil for another 20 minutes
Add the meat and boil for 5 more minutes