Evelyn Chartres Author
Main Dishes – Page 2

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.

Ginger, Peanut, and Pork Tenderloin

A tasty way to marinate pork tenderloin using ginger, peanut butter, soy sauce and various spices. This dish is typically, cut into tender bite-sized pieces and is a family favourite!

This recipe can be prepared ahead of time and frozen. I use this when going camping for the week, since it can be used as cold packs as it thaws and allows me to get supper done on the first day without much effort.

Ingredients

  • 3 tablespoons (45 ml)  of soy sauce
  • 1 tablespoon (15 ml) of honey
  • 1 tablespoon (15 ml) of peanut butter
  • 2 teaspoons (10 ml) of hot sauce
  • 1 teaspoon (5 ml) of curry powder
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of ground ginger
  • 1 clove (5-10 g) of garlic
  • 1 pound (450 g) of pork tenderloin

Instructions

  1. In a freezer bag, add all ingredients and mix thoroughly.
  2. Use a straw take out any excess air then seal the bag.
  3. Place in the fridge for at least two (2) hours or preferably overnight.  Mix contents occasionally.
  4. Grill pork tenderloin until meat is cooked throughout.  Occasionally baste with marinade to enhance flavour.
  5. Cut up tenderloin into bite-sized pieces. Ready to serve.

Cognac and Molasses Marinade

A tasty marinade using molasses, cognac and balsamic vinegar This dish is typically grilled then cut up into tender bite-sized pieces.

This recipe can also be frozen prior to cooking and later pulled out for use, so you don’t need to carry all of the individual ingredients. An excellent option when spending the weekend at a cabin; freeze and it’s ready to cook once thawed.

Ingredients

  • ¼ cup (60 ml) of molasses
  • ¼ cup (60 ml) of  cognac
  • 2 tablespoons (30 ml) of balsamic vinegar
  • 1 pound (450 g) of chicken breasts

Instructions

  1. In a freezer bag, add all ingredients and mix thoroughly.
  2. Use a straw take out any excess air before sealing bag.
  3. Place in the fridge for at least three (3) hours or preferably overnight.  Mix contents of bag occasionally.
  4. Grill chicken until meat is cooked throughout.  Baste with remaining marinade to enhance flavour.
  5. Cut up chicken breasts into bite-sized pieces. Ready to serve.

Tartiflette au Brie

A recipe that combines potatoes, bacon, white wine and cheese to create a ready-to-serve meal or served up as a side. This recipe is said to have its origin from the French Alps, and is traditionally prepared with Reblochon cheese.

Since I have difficulty finding Reblochon cheese in local stores, I opted to use Brie or Camembert instead. Make sure to remove the rind prior to slicing. It also helps if you freeze the cheese for thirty minutes or so to make removing the rind easier.

Ingredients

  • 1½ pounds (680 g) of potatoes
  • ½ pound (225 g) of sliced bacon
  • ½ cup (120 ml) of minced onions
  • 2 cloves of garlic (5-10 g) pressed
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • ½ cup (120 ml) of dry white wine
  • ½ pound (225 g) of brie or camembert (divided)

Instructions

  1. Pre-heat oven to 350°F (180°C).
  2. (Optional) Place cheese in the freezer.
  3. Peel and cut potatoes into small cubes. Heat in the microwave on high for 3 to 6 minutes until soft. Immerse in water and set aside to prevent discolouration.
  4. Cut bacon into ¼ inch (0.6 cm) long pieces. Sauté over medium-high heat until browned. Drain, remove from heat, and set aside.
  5. Oil pan, add onions and garlic. Sauté until browned.
  6. Add bacon and drained potatoes. Season with salt, pepper, and herbs. Mix thoroughly.
  7. Add wine and heat for about five minutes. Alcohol will evaporate and wine will thicken into a sauce.
  8. Remove from heat and place first half of mixture in a baking dish. Set aside what’s left.
  9. Remove rind from cheese using a vegetable peeler or a paring knife. Cut into two half-circles then slice into three or more layers. To prevent cheese sticking to the blade, run it through warm water prior to every slice.
  10. Layer half of the cheese onto the potato mix in the baking dish.
  11. Layer remaining half of potatoes, and top with last of cheese.
  12. Place in the oven for about 20 minutes or until hot and bubbling.

Honey Mustard Glazed Ham

Ham, honey and mustard, can there be a better combination of flavours? This recipe requires very few ingredients and can easily become a family favourite!

Ingredients

  • 1 cup (235 ml) of brown sugar
  • ½ cup (120 ml) of honey
  • 2 tablespoons (30 ml) of mustard
  • 1 cup (235 ml) of water
  • 2 to 4 pounds (900 – 1800 g) of cooked half ham

Instructions

  1. Pre-heat oven to 325°F (165°C).
  2. Combine first three ingredients in a bowl and set aside.
  3. In shallow roasting pan, add water and ham cut side down.
  4. Cover exterior of ham in glaze and cover loosely with tin foil.
  5. Place in the oven and cook until internal temperature reaches 140°F (60°C).
  6. Baste ham with remaining glaze periodically.
  7. Remove foil roughly 30 minutes prior to ham reaching internal temperature.
  8. Remove ham from oven and let stand, covered for 10 to 15 minutes.
  9. Carve up as desired before serving.