Evelyn Chartres Author

Crêpes au Fruits de Mer

Features_Crepes_au_Fruits_de_Mer
A recipe which combines scallops, shrimp and crab meat with béchamel sauce and crêpes to create a tasty wrap. This dish can be prepared in part then assembled quickly in time for a meal.

Ingredients

Crêpes

  • 2 large eggs
  • ⅔ cup (160 ml) of milk
  • ½ cup (120 ml) of flour
  • 1 tablespoon (15ml) of melted butter
  • ½ teaspoon (2.5 ml) of salt

Béchamel Sauce

  • 2 cups (470 ml) of milk
  • ⅓ cup (80 ml) of butter
  • ⅓ cup (80ml) of all-purpose flour
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper
  • ¼ teaspoon (1.25 ml) of Italian seasoning
  • 2 finely chopped chives

Seafood

  • 3 oz (90 g) of cooked Scallops
  • 3 oz (90 g) of cooked Shrimp
  • 8 oz (225g) of cooked Crab Meat

Preparation

Crêpes

  1. Mix ingredients for the crêpes into a medium-sized bowl until you have a smooth finish.
  2. Pour in approximately ⅓ cup (80 ml) of the batter onto an oiled pan on set on medium-low.
  3. Allow to heat until batter’s surface solidifies, flip and repeat until you have a golden finish.
  4. This recipe will make roughly 4 crêpes.  You will likely need to double this recipe to avoid leftovers.

Béchamel Sauce

  1. Melt butter at medium-high in a saucepan then sauté chives.
  2. Add in flour then whisk until you have a consistent finish.
  3. Pour in milk slowly while stirring.  Continue stirring until sauce thickens.

Crêpes au Fruits de Mer

  1. Pre-heat oven to 375°F (190°C).
  2. Add in scallops, shrimp and crab meat into the béchamel sauce.
  3. At the centre of every crêpe place a quantity of the seafood and béchamel sauce then wrap.
  4. Place on an oiled baking pan, then cover in shredded mozzarella cheese.  Optionally sprinkle with Paprika for a bit of extra kick.
  5. Place in oven for 10 to 15 minutes or until the cheese is a golden brown.  Comes out ready-to-serve.

Fondue Chinoise

Featured_Fondue_ChinoiseA Fondue Chinoise is a French Canadian meal which features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork.

Once cooked the meat is placed on the plate then dipped in various sauces covered below.  This allows guests to savour the meat while another slice is being cooked.

Ingredients

Fondue Chinoise

  • 1 quart (950 ml) of reduced sodium beef broth
  • 1 package (40 g) of French Onion soup mix
  • ½ pound (225 g) of thin (1/16” or 1.5 mm) sliced eye-round cut of beef (per person)

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

Preparation

Fondue Chinoise

  1. Pour beef broth into fondue pot then mix in package of French Onion soup.
  2. Heat until broth comes to a boil then lower heat to maintain a slow boil.
  3. Cover a sheet of wax paper with sliced meat (make sure they do not touch).  Cover with a fresh sheet of wax paper continue covering with meat until stock depleted. This will make picking up individual slices easier.
  4. Using a fondue fork, pierce a slice of beef then wrap around the fork.  To avoid losing the slice, pierce the overlapping end back over the fork then submerge in the broth until cooked.

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 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.

Nouilles Chinoise

Nouilles_ChinoiseApparently when the Chinese immigrated to North-America, they used the raw ingredients available to them.  Hence Chinese food that is often served here differs from what we find in China today.

This French Canadian meal is such a variant. This meal is easy make and an excellent way to change things up when you have leftover rotisserie chicken or pork.  Simply cook up, mix and you are done!

Ingredients

  • 1½ cup (355 ml) of fusilli
  • 4 oz (115 g) of broccoli
  • ¼ cup (60 ml) of chopped fine onions
  • 2 crushed garlic cloves
  • 5 oz (145 g) of coarse chopped chicken or pork
  • 2 tablespoons (30 ml) of soy sauce
  • ½ teaspoon (1.25 ml) of pepper

Preparation

  1. Cook pasta as per package directions, drain then set aside.
  2. Thaw broccoli (if required) then cut into smaller pieces.
  3. Oil saucepan then heat on medium-high.  Place onions and garlic and cook until the onions are ready.
  4. Add broccoli and chicken pieces until heated throughout.
  5. Add in the noodles then soy sauce.  Stir noodles have been consistently coated in soy sauce.  Keep stirring until heated throughout then ready to serve.

Coquilles Saint-Jacques

Coquille-St-JaquesA classic French dish made with scallops, prepared with creamy white sauce and traditionally served in a scallop shell.  This recipe features scallops, crab meat, sautéed mushrooms.  The entire dish is baked with a mozzarella cheese until it comes out golden brown.

Ingredients

  • 8 oz (225 g) of scallops
  • 8 oz (225 g) of crab meat
  • 10 fluid oz (285 ml) can of sliced mushrooms
  • 5 tablespoons (75 ml) of butter (divided)
  • 4 tablespoons (60 ml) of flour
  • 2 cups (470 ml) of milk
  • ⅓ cup (80 ml) of chopped onions
  • 2 to 6 cloves of garlic (approx. 9 g) crushed
  • ½ teaspoon (2.5 ml) of pepper (divided)
  • ¼ teaspoon (1.25 ml) of salt
  • ¼ teaspoon (1.25 ml) of cumin
  • 3 oz (90 g) of shredded mozzarella cheese

Preparation

  1. Pre-heat oven to 375°F (190°C).
  2. Melt 1 tablespoon (15 ml) of butter in a pan on medium heat.  Add scallops, salt, pepper and garlic then sauté until meat is white and tender.  When cooked, drain and set aside.
  3. Melt 2 tablespoons (30 ml) of butter in a pan on medium heat.  Add mushrooms and cumin then sauté until mushrooms begin to brown.  Add onions and continue to sauté until mushrooms are golden brown.  When done, drain then set aside.
  4. Melt 2 tablespoons (30 ml) in a saucepan on medium heat.  Pull from heat source, mix in flour.  Pour in cold milk and mix.
  5. Replace on heat source then stir constantly until the sauce is nice and thick.  This process will take approximately 8 – 10 minutes.
  6. Add in the scallops, mushrooms and crab meat.
  7. Pour into individual stoneware dishes (one for each portion) then cover in shredded mozzarella.  Place in the oven until the surface begins to brown (approximately 5 – 10 minutes).  Comes out ready to serve.
  8. Makes approximately six ¾ cup (180 ml) portions.

Pâté au Saumon

Salmon Pie

Pate_SaumonSalmon pie is variant of tourtière filled with salmon. In this Québec version, the pie is a preparation of cooked salmon and mashed potatoes. The mixture is then placed between pie crusts, and is otherwise prepared in the same manner as most other sweet and savoury pies.

This dish is excellent when served with an egg and Béchamel sauce.

Ingredients

Salmon Mash

  • 12 oz (350 g) of potatoes
  • 7½ oz (215 g) of canned Sockeye Salmon
  • ½ finely chopped onion (approx 35 g)
  • 2 cloves of crushed garlic (approx 10 g)
  • 2 tablespoon (30 g) of butter (halved)
  • ¼ teaspoon (1.25 g) of cumin
  • 1/3rd cup (80 ml) of milk
  • Salt to taste
  • Pepper to taste

Crust

  • Pie crust 9” (23cm)

Egg Béchamel Sauce

  • 4 large eggs
  • ½ onion (approx 35 g)
  • 3 tablespoons (45 g) of butter
  • 2 tablespoons (30 g) of flour
  • 2 cups (475 ml) of milk
  • Nutmeg to taste
  • Salt to taste
  • Pepper to taste

Preparation

Salmon Pie

  1. Pre-heat oven to 350°F (175°C)
  2. Peel and dice potatoes then boil until they break apart by pressing against the side.  Drain when ready.
  3. Sauté onions and garlic in butter and cumin.  Drain then set aside.
  4. Open can of salmon and debone (if necessary).
  5. Place potatoes, onions, garlic and salmon in a bowl.  Mash contents and add butter, milk, salt and pepper until mash is creamy and smooth.
  6. Place into pie crust then cover with crust.  Make sure you cut a small hole near the centre of the pie.
  7. Place in the oven for 25 to 30 minutes or until crust is a golden brown.

Egg Béchamel Sauce

  1. Hard boil 4 eggs, remove shell, chop then set aside.
  2. Melt butter at medium-high to sauté onions.
  3. Add in flour then whisk until you have a consistent finish.
  4. Pour in milk slowly while stirring.  Continue stirring for about 5 to 7 minutes or until sauce thickens.
  5. Add in seasoning to taste and eggs.  Sauce is ready to serve.