Evelyn Chartres Author
Recipes

Crying Lamb

Featured - Crying LambCrying lamb is said to have its origins from communities that used shared ovens. The meat is cooked above the vegetables absorbing any drippings which adds to this meals distinctive flavour.

This ready-to-serve recipe is sure to attract some attention during its preparation and cooking. It’s great for family gatherings and has a traditional feel that is sometimes missing from modern dishes.

Ingredients

  • 10 ounces (285 g) of potatoes cut into small cubes
  • 8 ounces (225 g) of parsnips or carrots cut into small slices
  • ⅓ cup (80 ml) of finely chopped onions
  • ⅓ cup (80 ml) of sliced red peppers
  • 2 cloves (5-10 mg) of pressed garlic
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper
  • 2 tablespoons (30 ml) of olive oil
  • 2 pounds (900 mg) of lamb shanks
  • 1 tablespoon (15 ml) of thyme
  • 1 tablespoon (15 ml) of dill
  • 4 tablespoons (15 ml) of lemon juice (divided)

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In a large bag or sealable container, mix all ingredients up to and including the olive oil.  Mix until contents are evenly coated before placing them in an oiled stoneware container.
  3. Cook in the oven for 30 minutes to soften potatoes and parsnips.
  4. Remove from oven and stir contents.
  5. Mix thyme, dill and lemon juice into a small container. Cover lamb shanks in mixture and set aside.
  6. Using an oiled skillet sear the lamb shanks on every side for a minute or so.
  7. Top stoneware with a grill and place the lamb shanks overtop to make sure that any drippings will pour onto the vegetables.
  8. Return to the oven and cook for about an hour until the internal temperature has reached 160°F (71°C) for medium or 170°F (77°C) for well-done.
  9. Remove from oven, let stand for 5-10 minutes.
  10. Meal is ready-to-serve.

Brochettes de Crevettes Mariné à Vinaigrette Italienne

A shrimp marinade made with a homemade Italian vinaigrette. Ingredients are readily available, easy to assemble and the flavour will blow you away!

Ingredients

  • 1 teaspoon (5 ml) of salt
  • 2 teaspoons (10 ml) of Dijon mustard
  • 1 tablespoon (15 ml) of brown sugar
  • ¼ cup (60 ml) of balsamic vinegar
  • ½ cup (120 ml) of olive oil
  • 1 clove (5-10 g) of garlic (pressed)
  • ¼ teaspoon (1.25 ml) of herbes de Provence
  • 1 pound (450 g) of shelled shrimp

Instructions

  1. In a sealable bag place all ingredients and shake until you have a consistent mixture.
  2. Refrigerate for at least four hours (preferably overnight) to marinate the shrimp.
  3. Soak the skewers in water for an hour to prevent burning while over the grill.
  4. Arrange the shrimp on the skewers, set aside some of the vinaigrette.
  5. Grill over a barbecue and baste occasionally with vinaigrette. Meat is ready once it has a consistent pink colouring.
  6. Pull from grill, ready to serve.

Seafood Chowder

Here is my recipe for a seafood chowder made up of scallops, shrimp, lobster and haddock. Sauté the ingredients first to infuse the meat with flavour then simmer to until it’s ready to serve. For an additional burst of flavour, top with some shredded cheddar cheese.

Ingredients

  • 4 to 6 tablespoons (60 to 90 ml) of butter
  • ½ cup (120 ml) of finely chopped onions
  • 2 cloves (5-10 g) of crushed garlic
  • ½ pound (225 g) of scallops
  • ½ pound (225 g) of peeled jumbo shrimp
  • ½ pound (225 g) of lobster meat
  • ½ pound (225 g) of diced haddock
  • 2 cups (470 ml) of coarsely diced potatoes
  • 1 teaspoon (5 ml) of Herbes de Provence or Italian seasoning
  • Salt
  • Pepper
  • 1 quart (950 ml) of heavy cream
  • ¼ cup (60 ml) of water
  • 2  tablespoons (30 ml) of cornstarch
  • ¼ cup (60 ml) of grated old cheddar per person (optional)

Instructions

  1. Cook potatoes in the microwave for 3 to 5 minutes or until soft.
  2. Over medium heat add butter and melt.
  3. Add onions and garlic, sauté until the onions are transparent.
  4. Add shrimp, scallops, haddock and lobster and sauté. If necessary change the order so that the meats cook evenly.
  5. Add potatoes, mix and stir.
  6. Add milk then simmer under low heat for at least an hour.
  7. Mix water and cornstarch in a small bowl. Slowly blend into the soup to thicken, repeat if necessary to make it thicker.
  8. Pour into a bowl, cover in grated cheese and ready-to-serve. Makes about six bowls.

Fondue au Fromage

A cheese fondue is one of the better known variants. White wine and cheese slowly melted into a thick dipping sauce. I prefer to use a french baguette to dip, since the hard crust will give you a surface for the forks to bite into.

Be careful not let the cheese come to a boil, that will cause the fondue to curdle. If your cheese fondue is too thick add some wine. Alternatively add more cheese or cornstarch to thicken the fondue.

Ingredients

  • 1½ cups (355 ml) of dry white wine
  • ¾ pound (350 ml) of shredded old cheddar cheese
  • ¼ pound (115 ml) of shredded mozzarella
  • ¼ pound (115 ml) of shredded havarti
  • 2 cloves (10-15 g) of garlic minced
  • 1 teaspoon (5 ml) of nutmeg
  • ¼ teaspoon (1.25 ml) of pepper
  • 2 tablespoons (30 ml) of cornstarch
  • ¼ cup (60 ml) of cognac (optional)
  • 1 French bread baguette

Instructions

  1. Cut baguette into ¼ inch (0.6 cm) slices and set aside.
  2. In a heavy pot add wine, cheese and garlic. Mix and melt contents under low to medium-low heat, careful to never bring cheese to a boil.
  3. Stir occasionally, until you have a consistent finish.
  4. Add nutmeg, pepper and cognac, continue to stir. Add cornstarch as necessary to thicken the sauce.
  5. When ready transfer to the fondue pot, maintain heat and serve.

Grands-Pères à L’Érable

A French-Canadian dessert which is a cake-based dessert cooked in a maple syrup sauce. This dish is popular during the maple syrup harvest and is readily available at any Sugar Shack. Quick and easy to make this dish brings the sweet and distinct flavour of maple to one’s palate. Delicious!

Ingredients

Syrup

  • 1 cup (235 ml) of water
  • 1 cup (235 ml) of maple syrup

Batter

  • 1 cup (235 ml) of all-purpose flour
  • 2 teaspoons (10 ml) of baking powder
  • 2 teaspoons (10 ml) of brown sugar
  • ½ teaspoon (2.5 ml) of salt
  • ½ cup (120 ml) of milk
  • ¼ cup (60 ml) of melted shortening

Instructions

  1. In a bowl, mix all ingredients for the batter until you have a consistent finish. Batter should be able to slide from a spoon, so you may need to add some milk.
  2. In a pot pour water and maple syrup. Bring to a boil.
  3. Drop batter by the spoonful into the sauce. Cover and simmer for 15-20 minutes.
  4. Remove from heat, ready-to-serve.