Evelyn Chartres Author
Sides

Sweet Red Pepper Jelly

Sweet red pepper jelly is a recipe that combines a sweet jelly with a hint of heat, to enhance the flavour. Goes well with a cheese, such as with a baked Camembert, or a bagel topped with cream cheese and jelly. Delicious!

Ingredients

  • 1 cup (235 ml) of red bell peppers, seeded and chopped
  • 1/2 jalapeno, seeded and chopped
  • 6 cloves (15-30 g) of roasted garlic
  • 1 cup (235 ml) of apple cider vinegar (divided)
  • 3 cups (710 ml) of sugar
  • ¼ teaspoon (1.25 ml) of crushed chile flakes
  • 3 fluid ounce (85 ml) pouch of liquid pectin

Preparation

  1. Using a blender or food processor, purée peppers, garlic, and ½ cup (120 ml) of vinegar until smooth.
  2. Open pouch of pectin and keep within arms reach of the stove.
  3. In a large saucepan, combine all ingredients except for the pectin. Bring to a boil on high heat, stir frequently using a whisk.
  4. At high heat, let boil for 10 minutes while stirring constantly. At this stage, foam will expand considerably, be careful not to have it overflow.
  5. Pour in pectin, continue to stir for 1 minute. Remove from heat, and skim off any remaining foam.
  6. Pour into containers, and allow to cool. Refrigerate once cool.

Peppercorn and Dijon Steak Sauce

A steak sauce that is easy to make, and keeps well when refrigerated. This recipe provides a burst of flavour with your meal that is sure to please. Remember to add peppercorns for an extra kick!

Ingredients

  • 2 cloves (5-10 g) of garlic
  • 2 tablespoons (30 ml) of finely minced onions
  • ⅓ cup (80 ml) of mayonnaise
  • ⅓ cup (80 ml) of Dijon mustard
  • 3 tablespoons (45 ml) of red wine
  • ½ teaspoon (2.5 ml) of  Italian seasoning
  • Peppercorn to taste

Preparation

  1. Sautée garlic and onions over medium heat, until onions are transparent. For more flavour, allow onions to brown.
  2. In a soup bowl, mix garlic, onions, mayonnaise, mustard, red wine, and Italian seasoning. Stir until you have a consistent finish.
  3. Refrigerate until needed.
  4. Serve on top of steak. Add peppercorn to taste for an extra kick!

French Onion Soup

French onion soup is known for its ooey-gooey goodness. With its simple ingredients and straightforward recipe, this dish is sure to be a crowd pleaser! This recipe makes enough soup for six bowls and it keeps well, so it works as a leftover.

Ingredients

Soup

  • 2½ pounds of (1130 g) of sweet onions
  • 3 tablespoons (45 ml) of butter
  • 4 cloves (10-20 g) of pressed garlic
  • 1 teaspoon (5 ml) of thyme or 2 bay leaves
  • 2 tablespoon (30 ml) of flour
  • 1 quart (900 ml) of beef broth
  • ½ cup (120 ml) of dry white wine
  • 1 tablespoon (15 ml) of Balsamic vinegar
  • 1 tablespoon (15 ml) of brown sugar

Bread Layer

  • 1 baguette of French bread
  • Garlic butter

Cheese Mix (Per serving)

  • ¾ ounce (20 g) of shredded swiss cheese
  • ¾ ounce (20 g) of shredded mozzarella cheese
  • 3/16 ounce (5 mg) of shredded parmesan cheese

Preparation

Soup

  1. Cut the onions in half lengthwise, then slice. Set aside.
  2. In a large pot, melt butter over medium heat.
  3. Add onions and garlic. Let the onions sweat, until they are translucent and soft.
  4. Add thyme (or bay leaves), then sprinkle softened onions with flour. Mix until you have an coat.
  5. Pour in beef broth, wine, balsamic vinegar, and brown sugar. Stir occasionally, bring to a boil then reduce heat to simmer.
  6. Simmer for about an hour.
  7. Taste the soup. It is done when onions are very tender and the broth has a balance of sweet and savoury. Add more brown sugar or balsamic vinegar to balance if needed.

Bread Layer

  1. Cut ¼ inch (0.6 cm) slices of baguettes. Enough to cover surface of your French Onion soup bowls (varies on size).
  2. Spread with garlic butter.
  3. Broil in oven or use a toaster oven to toast the slices. Ready once you have a golden brown finish. Set aside.

Cheese Mix (Per serving)

  1. Mix swiss, mozzarella, parmesan cheese. Set aside.

To Bake

  1. Preheat oven to 350°F (175°C)
  2. Oil bowls or coat with a non-stick spray. Fill bowls with soup. Leave about ¼ inch (0.6 cm) of space from the top.
  3. Layer in bread, try to avoid leaving gaps.
  4. Cover with cheese mix.
  5. Place in the oven on broil for 10 minutes. Ready when the cheese layer is bubbly with golden brown accents. If you are reheating the soup, bake in oven for 20 minutes.
  6. Remove from oven, then serve on a plate.

Baked Camembert

A quick and easy treat that is sure to please. This recipe features Camembert, garlic, and a onion jam (or similar) to create a ready-made cheese fondue.

This dish can be enjoyed with toasted baguettes, Grissols/Melba toast, bread sticks, and/or crackers. Guests can either scoop the cheese directly, or use a spoon for a more cultured experience!

Ingredients

  • 8 ounces (225 g) of Camembert
  • 2 cloves (5-10 g) of garlic
  • 1 tablespoon (15 ml) of olive oil
  • 1/4 teaspoon (1.25 ml) of Herbes de Provence
  • 2 tablespoons (30 ml) of onion jam

Instructions

  1. (Optional) Place the cheese in the freezer for 30 to 45 minutes to harden the cheese prior to cutting.
  2. Pre-heat oven to 350°F (175°C).
  3. Remove the cheese from it’s packaging. Peel away the top part of the rind, while cutting in towards the center, to create a well.
  4. Cut into the cheese in a grid pattern, be sure not the pierce the rind.
  5. Peel then fine mince the garlic cloves. Rub the garlic into the cheese.
  6. Pour olive oil onto the cheese, then top with herbes.
  7. Place atop a sheet of tin foil, then bake in the oven for 15 minutes.
  8. Remove from the oven and add the onion jam. Bake for another 5 minutes.
  9. Remove from oven. Serve with toasted baguettes, or ready-made Grissols/Melba toast and enjoy!

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.