Evelyn Chartres Author
Sides

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.

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.

I have difficulty finding Reblochon cheese in local stores, so I opt 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 slicing and removing the rind from the cheese 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. 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.
  3. Cut bacon into ¼ inch (0.6 cm) long pieces. Sauté over medium-high heat until browned. Drain, remove from heat and set aside.
  4. Oil pan, add onions and garlic. Sauté until browned.
  5. Add bacon and wine, cook for five minutes while stirring occasionally.
  6. Add potatoes, mix then season with salt, pepper and herbs.
  7. Remove from heat and divide.
  8. In a baking dish place first half of mixture and cover with slices of brie.
  9. Repeat for second layer of mixture and cover with remaining slices of brie.
  10. Place in the oven for about 20 minutes or until hot and bubbling.

Moules à la Marinière

Mussels and clams are excellent appetizers. This recipe combines mussels or clams with an apple cider for an appetizer that has a pleasing flavour. This recipe can also be served with a garlic butter and lemon sauce to give it that extra zing!

Ingredients

  • 2 pounds of (900 g) of mussels or clams
  • 6 tablespoons (90 ml) of butter
  • ¼ cup (60 ml) of finely chopped onions
  • 3 cloves (9-15 g) of pressed garlic
  • 1 teaspoon (5 ml) of herbes de Provence
  • ⅛ teaspoon (0.75 ml) of pepper
  • ½ quart (500 ml) of apple cider or dry white wine

Instructions

  1. Rinse mussels or clams. Brush shells to clear any excess material or grit, make sure the shell has not been broken or compromised. Soak in water until ready.
  2. Using a 4 quart (3.7 l) pot on medium high, add butter and melt.
  3. Add onions and garlic, sauté for 1-3 minutes or when onions are transparent.
  4. Add herbs and pepper to the pot and mix.
  5. Set to high and add apple cider or a dry white wine. Boil for 1-3 minutes to reduce or until alcohol has evaporated.
  6. Drain mussels or clams using a colander, place in pot and cover with a lid.
  7. Cook for 5 minutes, shake the contents of the pot every minute or so to ensure even cooking.
  8. Pull from heat. Place colander in a large bowl then strain the mussels.
  9. Place mussels or clams in a bowl. Strain some of the remaining sauce to serve as a side.

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.

Fondue Bourguignonne

featured_fondue_bourguignonne_webA fondue bourguignonne is oil-based  and the oil is often infused flavour using ingredients such as bay leaves, garlic and rosemary.  Guests will then dip in bite-sized cubed beef into the pot to cook the meal.

Given the popularity of deep-fried pepperoni here at local pubs, I have taken to serving up sliced pepperettes in addition to beef and shrimp.  This addition adds some spice to the dish and is delicious with the honey-mustard dip.

While this recipe recommends grapeseed oil,  my fondue pot manual recommends the use of peanut oil instead.

Ingredients

Fondue Bourguignonne

  • 25 fluid ounces  (750 ml) grapeseed oil
  • 1 teaspoon (5 ml) of thyme
  • 1 teaspoon (5 ml) of rosemary
  • 1 teaspoon (5 ml) of oregano
  • ½ teaspoon (2.5 ml) of coarse sea salt
  • ½ teaspoon (2.5 ml) of coarsely crushed peppercorn
  • 3 cloves (20-30 g) of garlic
  • 1/4 pound (125 g) of cubed eye-round cut of beef (per person)
  • 1 ounce (30 g) of sliced pepperoni sticks
  • 2 ounces (60 g) of thawed shrimp (optional)

Sauce au Cognac

  • ½ cup (120 ml) of mayonnaise
  • 1 tablespoon (15 ml) of Cognac
  • 1 teaspoon (5 ml) of ketchup
  • 1 clove (5 – 10 g) of garlic

Sauce a L’Ail

  • ½ cup (120 ml) of mayonnaise
  • 5 cloves (15 to 20 g) of garlic
  • ⅛ teaspoon (0.75 ml) of Italian seasoning

Sauce Dijon au Miel

  • ½ cup (120 ml) of mayonnaise
  • 2 tablespoons (30 ml) of Dijon mustard
  • 2 tablespoons (30 ml) of honey
  • 2 teaspoons (10 ml) of Worcestershire sauce or Balsamic vinegar

Sauce au Peanut

  • ⅓ cup (80 ml) of peanut butter
  • ⅓ cup (80 ml) of Dijon mustard
  • ⅓ cup (80 ml) of orange juice
  • 1 tablespoon (15 ml) of fresh ginger
  • 1 tablespoon (15 ml) of honey
  • 1 tablespoon (15 ml) of hot sauce
  • 2 cloves (10-15 g) of garlic minced

Preparation

Fondue Bourguignonne

  1. Pour oil into a pot then place on medium-low heat.
  2. Add thyme, rosemary, oregano, sea salt, peppercorn and garlic to the pot.
  3. Heat oil and allow aromatic ingredients to permeate into the oil. Remove when the garlic is a light brown.
  4. Pour oil through a strainer into the fondue pot.
  5. Guests cook the meat in oil at their leisure.

Sauce au Cognac

  1. Mix mayonnaise and ketchup together until sauce takes on a pinkish hue.
  2. Press one clove of garlic then stir into the sauce.
  3. Pour in Cognac and stir until you have a consistent finish.  Ready to serve.

Sauce a L’Ail

  1. In a pan sauté the pressed garlic.
  2. Mix garlic, mayonnaise and Italian seasoning together.  Ready to serve.

Sauce Dijon au Miel

  1. Mix mayonnaise, Dijon mustard and honey in a bowl.
  2. Pour in Worcestershire or Balsamic vinegar for taste, then stir contents. Ready to serve.

Sauce au Peanut

  1. Combine above ingredients into a large bowl.
  2. Refrigerate until ready to serve.