Evelyn Chartres Author

Aiglefin au Gratin

Haddock au Gratin

A lot of people I know avoid eating fish. They either do not like the texture or the taste; at least until they try this recipe.

This recipe combines Haddock with an easy to make cheese sauce and Panko breadcrumbs. For this recipe, haddock can be substituted with Cod, Tilapia or any other fish that strikes your fancy!

Ingredients

  • 1¼ pound (575 g) of fillets of haddock
  • ¼ cup (60 ml) and 1 tablespoon (15 ml) of butter
  • ⅓ cup (80 ml) or 1½ ounces (45 g) of fine chopped onions
  • 2 cloves (5-10 g) of pressed garlic
  • ⅛ teaspoon (0.625 ml) of cumin
  • 5 cups (1,200 ml) or about 12 ounces (340 g) of old cheddar cheese (divided)
  • 2 tablespoons (30 ml) of flour
  • 1 cup (235 ml) of milk
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of pepper
  • ½ cup (120 ml) of Panko breadcrumbs

Preparation

  1. Pre-heat oven to 350°F (175°C).
  2. Thaw and pat dry fish fillets.
  3. In a greased 12×9 inch casserole dish, line bottom with fillets.
  4. In a small pan melt 1 tablespoon (15 ml) of butter over medium heat.
  5. Add onions, garlic and cumin. Sauté until onions are transparent.
  6. Spread sautéed onions and garlic over fillets.
  7. Shred cheddar cheese and set aside.
  8. Use a 1.5 quart (1.4 l) saucepan on medium heat; melt butter then add flour. Cook for 1-2 minutes.
  9. While stirring, add milk gradually and make sure there are no lumps.
  10. Gradually add three cups (700 ml) of cheese to the saucepan. Continue stirring to integrate the cheese.
  11. Add Italian seasoning and pepper to sauce. Stir then remove from heat.
  12. Cover fish fillets with cheese sauce, sprinkle with remaining shredded cheese and breadcrumbs.
  13. Place in oven and cook for 20-25 minutes or until the cheese has browned. Remove from oven and let cool for 10 minutes before serving.

Crunchy and Chewy Country Fried Potatoes

Other than bacon, this is one of my favourite breakfast side dishes. The ingredients are always readily available and can be made up while the rest of the breakfast is ready.

A combination of potatoes, onions, garlic butter and herbs. This recipe is sure to be a crowd pleaser.

Ingredients

  • 1 pound (450 g) of potatoes
  • 1/2  cup (120 ml) of finely chopped onions
  • 1 tablespoon (15 ml) of garlic butter
  • 4 to 6 tablespoons (60 to 90 ml) of olive oil
  • 1 teaspoon (5 ml) of herbes de Provence or Italian seasoning
  • ¼ teaspoon (1.25 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper

Preparation

  1. Clean potatoes then cut into small ¼ inch (0.6 cm) cubes.
  2. On a skillet on medium heat, melt butter.
  3. Add olive oil and mix.
  4. Add potatoes, onions, salt and pepper to skillet.
  5. Stir contents on occasion. Add oil as necessary to make sure contents do not stick.
  6. When potatoes edges are a golden brown, remove from skillet.
  7. Place in a bowl, use paper towel to absorb any remaining oil.
  8. Ready-to-serve.

Balsamic Chicken Bites

A tasty dish that I have made for years. Based on a recipe for Chicken Kung Pao and it’s easy to make. The difference in vinegar really makes the flavour pop! Serve with snow peas and rice to make a complete meal.

Ingredients

  • ½ cup (120 ml) of onions
  • 2 cloves (5-10 mg) of pressed garlic
  • ¼ cup (60 ml) of roasted red pepper
  • ½ teaspoon (2.5 ml) of shaved fresh ginger
  • ¼ cup (60 ml) of balsamic vinegar
  • ¼ cup (60 ml) of soy sauce
  • 1 tablespoon (15 ml) of sugar
  • 2 tablespoons (30 ml) of olive oil
  • 1 pound (450 g) of chicken
  • 2 tablespoons (30 ml) of cornstarch

Preparation

  1. Chop onions and red pepper then add to a small bowl with pressed garlic. Set aside.
  2. In a small bowl add vinegar, soy sauce and sugar. Set aside.
  3. Combine chicken and cornstarch in sealable container. Toss to cover the chicken.
  4. Heat oil in a large skillet on medium-high heat.
  5. Add chicken and cook until it is no longer pink. Remove from skillet.
  6. Add onions, red pepper, ginger and garlic into the skillet. Cook until onions are transparent.
  7. Return chicken to skillet.
  8. Quickly stir bowl then add contents to the skillet.
  9. Heat thoroughly, stirring occasionally.
  10. Remove from heat and ready-to-serve.

Cheese and Crab Quiche

Quiche has its origins in French cuisine and has many variants. This one fuses crab, spinach, eggs whites and cheddar cheese to create a tasty meal!

This recipe can be made from either fresh or canned ingredients. I keep the ingredients on hand in case I need to make a meal on short notice.

Ingredients

  • 6 ounces (170 g) of flaked crab meat
  • 5 ounces (140 g) of chopped spinach
  • 2 ounces (55 g) of finely chopped onions
  • 3 ounces (85 g) of shredded cheddar cheese
  • 8 large egg whites
  • 12 fluid ounces (350 ml) of evaporated milk
  • ½ teaspoon (2.5 ml) of herbes de Provence or Italian seasoning
  • ½ teaspoon (2.5. ml) of salt
  • 1 x 9 inch (22 cm) deep-dish pie crust

Preparation

  1. Preheat oven at 300°F (150°C).
  2. Line bottom of pie crust with crabmeat.
  3. Reserve 1 ounce (30 g) of cheese for later.  Mix spinach, onions, and cheese then line over crabmeat.
  4. Blend egg whites, milk and seasoning. Pour over the pie, allow to settle.
  5. Bake for 45 minutes.
  6. Sprinkle with remaining cheese and let stand for 5-10 minutes before serving.

Visually Comparing the Grand’s Revisions

A visual comparison between revisions for the Man and the Sea, a chapter for the Grand. This particular video demonstrates how the Spiral Development method can apply to the review process of a novel; namely how chapters are refined over time.

This is a follow to my Comparing the Grand’s Revisions post, which goes into why and how this particular chapter was selected for comparison. This video also demonstrates how the amount of changes gradually recede to leave behind a coherent manuscript and that is something any author wants to see!

Direct comparison between Revision 2 and 14

This video is a composite comparison of 12 chapters in all. While there are 14 versions of the chapters, some had no changes to bring forward so there was nothing gained by showing them. For those curious, the above image below denotes the total changes between Revision 2 and Revision 14.