Evelyn Chartres Author

Lobster Melt

This dish that is said to have its origins in Nova Scotia’s South Shore, home of Acadians and several fishing communities. This recipe blends lobster with cream to create a delicious filling that can be served atop fresh tea biscuits or garlic bread. For an extra zing, add a bit of grated cheddar as a topping.

Ingredients

Lobster Melt

  • 5 ounces (140 ml) of cooked lobster meat
  • 3 tablespoons (45 g) of butter
  • ¼ cup (60 ml) of chopped fine onions
  • 2 tablespoons (30 g) of flour
  • ½ cup (120 ml) of milk
  • ½ cup (120 ml) of cream
  • ⅛ teaspoon (0.625 ml) of salt
  • ⅛ teaspoon (0.625 ml) of cayenne pepper

Tea Biscuits

  • 2 cups (470 ml) of all-purpose flour
  • 4 teaspoons (20 g) of baking powder
  • 1 teaspoon (5 g) of salt
  • ½ cup (120 ml) shortening
  • ¾ cup (180 ml) of milk

Preparation

Lobster Melt

  1. Dice lobster meat and set aside.
  2. In a medium saucepan melt butter on medium-high heat.  For an additional dose of flavour, substitute 1 tablespoon (15 g) of butter with garlic butter.
  3. Add onions and sauté for 1 minute.
  4. Add lobster and sauté for an additional 3 minutes.
  5. Mix in flour and stir until you have a consistent mixture.
  6. Add milk and cream and stir until sauce thickens.
  7. Add salt and pepper then stir.
  8. Can be in between two-halves of a fresh tea-biscuits. For that little extra top with cheese.

Tea Biscuits

  1. Pre-heat oven to 400°F (205°C).
  2. Add flour, baking powder and salt into a bowl.  Add shortening in cubes and mix.
  3. Add milk, mix and knead until you have a ball of dough.
  4. Roll out dough, and flatten to ¼ inch (0.6 cm).
  5. Cut into rounds using a cookie cutter or glass.  Place on a greased cookie sheet and allow to rest.
  6. Bake for 12 to 15 minutes.  Serve warm.

Sucre à la Crème

Sugar Fudge

Sugar fudge is a sugary dessert which can be tricky to master. Recipes online offer various methods, including the use of thermometers or precise timings.

This recipe covers the method my mother uses to make this dish a reality.  She occasionally checks to see if the fudge is ready before she pours it onto the plate.  This is likely the traditional way of making this recipe come to life!

Ingredients

  • 1 cup (235 ml) of whipping cream
  • 1½ cups of (355 ml) of brown sugar
  • 1 tablespoon (15 ml) of butter

Preparation

  1. Grease a dinner plate.
  2. Add cream, sugar and butter into a large saucepan over medium-high heat.
  3. Stir constantly until mixture begins to boil over.
  4. Reduce heat as necessary to maintain boiling level without it boiling over.  Over time, the mixture will begin to thicken and reduce in size.  Keep stirring from time to time.
  5. To confirm that fudge is ready, dab a bit on a plate while saucepan is removed from heat.  Use a spoon and stir vigorously, if ready fudge will thicken and then harden.  If this does not occur, return saucepan to heating element continue reducing mixture.
  6. When mixture is ready, remove from heat and stir frequently with a spoon until it starts to harden.  When nearly ready, pour onto the plate and allow to cool.
  7. Refrigerate for about an hour, then cut it into bite sized pieces.

Crème Brûlée

Crème brûlée is not a dish that I grew up with, nor was it readily available in English Canada. Though over the years Tim Hortons and Starbucks have offered themed drinks and goodies based on this dessert.

This dish features a chilled creamy base with a caramelized top. While easy to make, it requires timing since you have to refrigerate the dish prior to serving. It also gives you a reason to go out and get a culinary torch!

Ingredients

  • 5 large egg yolks
  • 3½ ounces (100 g) of sugar
  • 17 fluid ounces (500 ml) of whipping cream
  • 1 teaspoon (5 ml) of vanilla extract
  • 4 teaspoons (20 ml) of brown sugar

Preparation

  1. Pre-heat oven to 215°F (100°C).
  2. In a bowl whisk egg yolks and sugar until mixture whitens and is frothy.
  3. Add vanilla extract and cream to the bowl while whisking contents vigorously.
  4. Pour the cream into 4 stoneware cups. Bake in oven for about an hour.
  5. Let stoneware cool to room temperature then place in the fridge. Leave for 2 hours or however long it takes for contents to gel.
  6. When ready to serve, pull from fridge, cover with approximately 1 teaspoon (5 ml) of brown sugar then caramelize top using a butane torch.

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.

French Chicken with Mushrooms

Featured_French_Chicken_With_MushroomsThere are a myriad of variations on this recipe.  Also known as Chicken à la King this recipe sometimes sports sherry, peppers and a mix of vegetables.  This is one of my go-to recipes, since I can cobble it  together in under 45 minutes.

While this meal is traditionally served on toasted garlic bread, I often serve it atop some rice as shown.

Ingredients

  • 1 pound (450 g) of boneless chicken breast
  • ⅓ cup (80 ml) of butter
  • 10 fluid ounces (285 ml) of sliced mushrooms
  • ½ teaspoon (2.5 ml) of cumin
  • ¼ cup (60 ml) of flour
  • ½ teaspoon (2.5 ml) of salt
  • ⅛ teaspoon (0.625 ml) of pepper
  • 14 fluid ounces (435 ml) of chicken broth
  • ½ cup (120 ml) of cream
  • 1 cup (235 ml) of peas

Preparation

  1. Cook chicken according to taste, I use and outdoor grill and sprinkle with a light seasoning like Mrs Dash.  When cooked, cut chicken into approximately ½ inch (1.25 cm) cubes.
  2. Melt butter in a large saucepan (1.4 quarts or 1.3 litres) over medium heat.
  3. Add mushrooms and cumin then sauté until browned.
  4. Stir in flour, salt and pepper.
  5. Add in chicken broth and cream then stir constantly until sauce thickens.
  6. Add chicken and peas, heat throughout.
  7. Ready to serve on rice or toasted garlic bread.