Evelyn Chartres Author
Recipes

Garlic and Parmesan Scalloped Potatoes

Here is my recipe for scalloped potatoes. My take on this recipe adds garlic, parmesan, and cheddar cheese to the recipe to infuse it with a distinctive flavour. This recipe is enough for four servings and can be easily scaled up to feed more.

Ingredients

  • 1 pound (450 g) of potatoes
  • ½ cup (120 ml) of finely chopped onions
  • 1 tablespoon (15 ml) of butter
  • 2 cloves (5-10 g) of crushed garlic
  • 1 tablespoon (15 ml) of flour
  • 1 tablespoon (15 ml) of grated Parmesan cheese
  • 1 can (355 ml) of evaporated milk
  • Salt
  • Pepper
  • ½ cup (120 ml) of shredded cheddar cheese

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Peel and then cut potatoes into thin slices.
  3. In a greased stoneware pot, layer sliced potatoes. Leave some gaps and sprinkle a part of the chopped onions over reach layer.
  4. In a small saucepan over medium heat melt butter. Add garlic and sauté for 1 to 2 minutes.
  5. Add flour and whisk until you have a consistent finish. Pour in evaporated milk while stirring constantly. Add parmesan cheese, sauce will remain on heat until cheese is melted.
  6. Add salt and pepper to taste.
  7. Remove from heat and pour into the stoneware pot. Top with shredded cheese.
  8. Bake for 60 minutes covered. Remove lid and bake for another 20 to 30 minutes until top is a golden brown.
  9. Remove from heat and let sit for 10 minutes before serving.

Candied Nuts

A tasty way to prepare raw nuts and an excellent addition at parties or large gatherings where guests tend to graze as they mingle. For additional flavour, roast your favourite nuts before getting them candied.

Ingredients

  • 1 tablespoon (15 ml) of melted butter
  • 1 tablespoon (15 ml) water
  • 2 teaspoons (10 ml) vanilla extract
  • ¾ cup (180 ml) of brown sugar
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg
  • ¼ teaspoon (1.25 ml) of ginger
  • 1 egg white
  • 3 cups (750 ml) of nuts

Instructions

  1. In a small bowl mix the melted butter, water, and vanilla extract then set aside.
  2. In another small bowl mix salt, cinnamon, nutmeg, and ginger then set aside.
  3. In an oiled medium saucepan, add egg and beat until light and frothy. Add first bowl and mix until you have a consistent finish then repeat with the contents of the second bowl. Stir until you until you end up with a thick syrup.
  4. At low to medium-low heat add the nuts and stir to get a consistent finish. Maintain over heat and stir every five minutes or so until the coating begins to stick to the nuts. This process may take between 30 to 60 minutes.
  5. Lay out the contents of the saucepan on a non-stick surface. Try to separate the nuts in such a way that they will not clump together. Allow to cool.
  6. Package once the nuts have dried.

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.