Evelyn Chartres Author

Aiglefin au Gratin

Haddock au Gratin

A lot of people I know avoid eating fish. They either do not like the texture or the taste; at least until they try this recipe.

This recipe combines Haddock with an easy to make cheese sauce and Panko breadcrumbs. For this recipe, haddock can be substituted with Cod, Tilapia or any other fish that strikes your fancy!

Ingredients

  • 1¼ pound (575 g) of fillets of haddock
  • ¼ cup (60 ml) and 1 tablespoon (15 ml) of butter
  • ⅓ cup (80 ml) or 1½ ounces (45 g) of fine chopped onions
  • 2 cloves (5-10 g) of pressed garlic
  • ⅛ teaspoon (0.625 ml) of cumin
  • 5 cups (1,200 ml) or about 12 ounces (340 g) of old cheddar cheese (divided)
  • 2 tablespoons (30 ml) of flour
  • 1 cup (235 ml) of milk
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of pepper
  • ½ cup (120 ml) of Panko breadcrumbs

Preparation

  1. Pre-heat oven to 350°F (175°C).
  2. Thaw and pat dry fish fillets.
  3. In a greased 12×9 inch casserole dish, line bottom with fillets.
  4. In a small pan melt 1 tablespoon (15 ml) of butter over medium heat.
  5. Add onions, garlic and cumin. Sauté until onions are transparent.
  6. Spread sautéed onions and garlic over fillets.
  7. Shred cheddar cheese and set aside.
  8. Use a 1.5 quart (1.4 l) saucepan on medium heat; melt butter then add flour. Cook for 1-2 minutes.
  9. While stirring, add milk gradually and make sure there are no lumps.
  10. Gradually add three cups (700 ml) of cheese to the saucepan. Continue stirring to integrate the cheese.
  11. Add Italian seasoning and pepper to sauce. Stir then remove from heat.
  12. Cover fish fillets with cheese sauce, sprinkle with remaining shredded cheese and breadcrumbs.
  13. Place in oven and cook for 20-25 minutes or until the cheese has browned. Remove from oven and let cool for 10 minutes before serving.

Cheese and Crab Quiche

Quiche has its origins in French cuisine and has many variants. This one fuses crab, spinach, eggs whites and cheddar cheese to create a tasty meal!

This recipe can be made from either fresh or canned ingredients. I keep the ingredients on hand in case I need to make a meal on short notice.

Ingredients

  • 6 ounces (170 g) of flaked crab meat
  • 5 ounces (140 g) of chopped spinach
  • 2 ounces (55 g) of finely chopped onions
  • 3 ounces (85 g) of shredded cheddar cheese
  • 8 large egg whites
  • 12 fluid ounces (350 ml) of evaporated milk
  • ½ teaspoon (2.5 ml) of herbes de Provence or Italian seasoning
  • ½ teaspoon (2.5. ml) of salt
  • 1 x 9 inch (22 cm) deep-dish pie crust

Preparation

  1. Preheat oven at 300°F (150°C).
  2. Line bottom of pie crust with crabmeat.
  3. Reserve 1 ounce (30 g) of cheese for later.  Mix spinach, onions, and cheese then line over crabmeat.
  4. Blend egg whites, milk and seasoning. Pour over the pie, allow to settle.
  5. Bake for 45 minutes.
  6. Sprinkle with remaining cheese and let stand for 5-10 minutes before serving.

Cheese and Tourtiere Stuffed Pierogies

This is an amalgamation of dishes from different cultures. This recipe combines tourtières which is typically French Canadian and pierogies which are of Eastern European origin. What you end up with a bite-sized cheesy meat pie served as a main meal or as a side in large family gatherings.

Ingredients

  • 2 cups (470 ml) of all-purpose flour
  • 1 teaspoon (5 ml) of salt
  • 1 large egg beaten
  • ⅔ cup of ice-cold water
  • 1 cup (235 ml) of tourtiere meat
  • ⅓ cup (80 ml) of shredded cheddar cheese

Preparation

  1. In a medium-sized bowl mix first four ingredients. Knead the dough, adding flour as necessary until dough can be handled.
  2. On a floured surface, place dough, flatten and cut into 4 inch (10 cm) diameter circles.
  3. On each piece add 1 teaspoon (5 ml) of cheddar and 1 tablespoon (15 ml) of tourtiere meat. Fold in half and pinch edges to seal in contents.
  4. In a well-oiled pan fry on medium until pierogies are golden brown.
  5. Makes roughly 16 perogies in all. Serve with fried onions, shredded cheese and sour cream.

Creamy Bacon Leek Soup

Featured_Creamy_Bacon_Leek_SoupThere is nothing better than coming home from a cold winter’s day and be greeted by a warm bowl of soup! This recipe combines bacon, potatoes, leeks and cream to create a surprisingly tasty dish. Top with aged cheddar for an additional zing.

Ingredients

  • 19 ounces (550 g) of potatoes peeled and cubed
  • 3 leeks (approximately 750 g)
  • 8 ounces (250 g) of uncooked bacon
  • 3 tablespoons (45 ml) of butter (separated)
  • 2 cloves garlic (5-10 g) pressed
  • 1 teaspoon (5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • 1 tablespoon (15 ml) of Italian seasoning (optional)
  • 4 cups (940 ml) of chicken broth
  • 2 cups (470 ml) of cream
  • ¼ cup (60 ml) of shredded cheddar cheese (per bowl)

Preparation

  1. Cut leeks lengthwise then chop into ½ inch (1.25 cm) pieces.  In cool water, separate leeks into individual layers to clean.  Remove from water and leave in a colander to dry.
  2. With a large pot (approximately 7.5 litres) melt 2 tablespoons (30 ml) on medium heat.
  3. Cut bacon strips into ½ inch (1.25 cm) pieces then drop into the pot.  Cook bacon until it begins to brown.
  4. Melt remaining 1 tablespoon (15 ml) of butter then add potatoes and garlic into the pot. Sauté for about five minutes. Optionally add Italian seasoning.
  5. Add leeks then cook for approximately 5 minutes.  Leeks will decrease in volume considerably during this time.
  6. Pour in chicken broth, bring to a boil then simmer on low until potatoes are soft (approximately an hour).
  7. Allow to cool for 2-3 minutes before pouring in cream.  Replace on low and simmer for 20 minutes.
  8. Fill a bowl then cover in shredded cheese.
  9. Makes roughly eight bowls.