Evelyn Chartres Author
Onions – Page 2

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.

Roast Chicken au Jus

A quick and easy way to make roast chicken and requires very few ingredients. Simply use onion soup mix, garlic and olive oil, coat your chicken and place in the oven.  Simple and tasty!

For an additional burst of flavour, add in 1 tablespoon (15 ml) of Balsamic vinegar.

Ingredients

  • 1 package (40 g) of onion soup mix
  • 2 cloves of garlic (5-10 g) pressed
  • 2 tablespoons (30 ml) of olive oil
  • 1 tablespoon (15 ml) of Balsamic vinegar
  • 1 chicken cut into pieces

Preparation

  1. Pre-heat oven to 425°F (220°C).
  2. Oil up an 12×9 inch casserole dish and set aside.
  3. In a large sealable bag combine soup mix, garlic and olive oil.
  4. Toss in pieces individually, shake bag and coat pieces.  Place coated pieces on the casserole dish.
  5. Roast chicken in the oven for 40 minutes or until chicken is cooked. Occasionally baste the chicken with remaining mix and/or juices collecting on the dish.
  6. Remove from oven, place on a plate.  Ready-to-serve.

Beef and Macaroni au Four

Ground beef and macaroni with a pasta sauce is pretty much a staple of Canadian cooking. There is also seems to be no end in sight for variants on this particular dish and it is readily available in stores.

This variant is quick and easy to make. I use melt some shredded cheese on top using an oven. While I use a four-cheese or Portobello mushroom pasta sauce, any variants that catch your eye will do!

Ingredients

  • 8 ounces (225 g) of elbow macaroni
  • 1 tablespoon (15 ml) of butter
  • 1 pound (450 g) of ground beef
  • ¼ cup (60 ml) of finely chopped onions
  • ¼ cup (60 ml) of finely chopped roasted red peppers
  • 2 cloves (5-10 mg) of pressed garlic
  • 1 teaspoon (5 ml) of Italian Seasoning
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • 22 fluid ounces (650 ml) of pasta sauce
  • ¼ cup of shredded mozzarella cheese (per portion)

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Prepare macaroni in accordance with package instructions.
  3. In a large skillet melt butter over medium heat.
  4. Add beef, onions, red peppers, garlic and seasoning.
  5. Cook until meat is no longer pink, then drain meat.
  6. Return to heating element then add pasta sauce and macaroni.  Simmer on low for about 20 minutes.
  7. Place a portion in a stoneware dish then cover in shredded cheese. Place in the oven for 15 minutes or until cheese is golden brown.

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.