Evelyn Chartres Author
Main Dishes

French Onion Soup

French onion soup is known for its ooey-gooey goodness. With its simple ingredients and straightforward recipe, this dish is sure to be a crowd pleaser! This recipe makes enough soup for six bowls and it keeps well, so it works as a leftover.

Ingredients

Soup

  • 2½ pounds of (1130 g) of sweet onions
  • 3 tablespoons (45 ml) of butter
  • 4 cloves (10-20 g) of pressed garlic
  • 1 teaspoon (5 ml) of thyme or 2 bay leaves
  • 2 tablespoon (30 ml) of flour
  • 1 quart (900 ml) of beef broth
  • ½ cup (120 ml) of dry white wine
  • 1 tablespoon (15 ml) of Balsamic vinegar
  • 1 tablespoon (15 ml) of brown sugar

Bread Layer

  • 1 baguette of French bread
  • Garlic butter

Cheese Mix (Per serving)

  • ¾ ounce (20 g) of shredded swiss cheese
  • ¾ ounce (20 g) of shredded mozzarella cheese
  • 3/16 ounce (5 mg) of shredded parmesan cheese

Preparation

Soup

  1. Cut the onions in half lengthwise, then slice. Set aside.
  2. In a large pot, melt butter over medium heat.
  3. Add onions and garlic. Let the onions sweat, until they are translucent and soft.
  4. Add thyme (or bay leaves), then sprinkle softened onions with flour. Mix until you have an coat.
  5. Pour in beef broth, wine, balsamic vinegar, and brown sugar. Stir occasionally, bring to a boil then reduce heat to simmer.
  6. Simmer for about an hour.
  7. Taste the soup. It is done when onions are very tender and the broth has a balance of sweet and savoury. Add more brown sugar or balsamic vinegar to balance if needed.

Bread Layer

  1. Cut ¼ inch (0.6 cm) slices of baguettes. Enough to cover surface of your French Onion soup bowls (varies on size).
  2. Spread with garlic butter.
  3. Broil in oven or use a toaster oven to toast the slices. Ready once you have a golden brown finish. Set aside.

Cheese Mix (Per serving)

  1. Mix swiss, mozzarella, parmesan cheese. Set aside.

To Bake

  1. Preheat oven to 350°F (175°C)
  2. Oil bowls or coat with a non-stick spray. Fill bowls with soup. Leave about ¼ inch (0.6 cm) of space from the top.
  3. Layer in bread, try to avoid leaving gaps.
  4. Cover with cheese mix.
  5. Place in the oven on broil for 10 minutes. Ready when the cheese layer is bubbly with golden brown accents. If you are reheating the soup, bake in oven for 20 minutes.
  6. Remove from oven, then serve on a plate.
7 January 2019 By Leave a Comment Filed Under: Main Dishes, Recipes, Sides, Soups Tagged With: , , , , , , , , ,

Swedish Meatballs

Swedish meatballs are a de-facto comfort food. This recipe opts to bake the meatballs in the oven so they remain intact during cooking. These seasoned meatballs, coated in sour cream, can really brighten the mood at the table and is sure to become a family favourite!

This recipe feeds 6 to 8 people.

Ingredients

  • 1⅛ cup (265 ml) of dry bread crumbs
  • 1 cup (235 ml) of heavy cream
  • 2 tablespoons (30 ml) of butter (divided)
  • ½ cup (120 ml) of finely chopped onions
  • 2 cloves (5-10 g) of crushed garlic
  • 1 pound (450 g) of ground beef
  • ½ pound (225 g) of ground pork
  • 1 tablespoon (15 ml) of Herbes de Provence or Italian Seasoning (divided)
  • ¼ teaspoon (1.25 ml) of ground allspice
  • Salt and Pepper to taste
  • 1 cup (235 ml) of beef broth
  • 1 cup (235 ml) of sour cream
  • 2 tablespoons (30 ml) of flour

Preparation

  1. Pre-heat oven to 325°F (165°C).
  2. In a small skillet, melt 1 tablespoon (15 ml) of butter. Add onions and garlic then sauté until onions are transparent.
  3. In a large bowl, mix bread crumbs and cream. Then quickly add onions, garlic, beef, pork, 2 teaspoons (10 ml) of herbes, salt and pepper.  Kneed the contents until you have a consistent texture.
  4. Using a heaping tablespoon of meat, roll into meatballs. Place meatballs on greased 17×11 inch (44×28 cm) pan or cookie sheet. Space them out to fit approximately 40 meatballs.
  5. Place in the oven and bake for 25 to 30 minutes or until the centre is no longer pink. On occasion, roll the balls to prevent them from cooking on only one side or sticking to the pan. Once cooked, set aside.
  6. In a large saucepan on medium-high bring broth to a boil. Reduce to low once it comes to a boil.
  7. Combine sour cream and flour into a small bowl then mix well. Stir mixture into the broth, then cook for five minutes while stirring constantly. Do not bring to a boil.
  8. Add meatballs and cook for five minutes. On occasion, place a lid on the saucepan then shake the contents so every meatball gets evenly coated.
  9. When complete, garnish with remaining herbes and serve.
19 November 2018 By Leave a Comment Filed Under: Main Dishes, Recipes Tagged With: , , , , , , , , ,

Dijon and Maple Salmon

In la Belle Province, maple syrup is a major industry and a frequent contributor to breakfasts in my family. Over time, this ingredient has migrated for use other meals, and this recipe is a prime example.

This recipe is a delightful combination of Dijon mustard, maple syrup, sweet onions and garlic. Once baked, it creates a heavenly fusion of flavour. Sweet and tangy, every bite is different from the last. Love it!

This recipe feeds 2 people.

Ingredients

  • 8 ounces (225 g) of salmon fillet(s)
  • ½ teaspoon (2.5 ml) of butter
  • ⅓ cup (80 ml) of Dijon mustard
  • ⅓ cup (80-100 ml) of maple syrup
  • 2 cloves (5-10 g) of finely chopped garlic
  • 1 tablespoon (15 mg) of finely chopped sweet onion
  • ¼ teaspoon (1.25 ml) of dill seeds
  • Salt and Pepper to taste

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Filet fish into a ¼ inch (0.6 cm) thick slices then pat dry.
  3. Butter both sides of the filet then site aside.
  4. In a bowl, mix mustard and maple syrup until you have a consistent finish. Taste to confirm that you have the right balance of sweet and tangy. Generally, you can adjust by adding more maple syrup.
  5. (Optional) Tear some aluminum foil wrap to fit individual pieces, then place in a bowl or plate to create a cavity. This allows to cook on the grill, and keeps individual portions warm until it’s ready to serve.
  6. In a baking dish pour ½ sauce to create a base, then top with fillets.
  7. Pour remaining of sauce onto the fillets, then sprinkle: garlic, onion, salt, pepper, and dill seed.
  8. Place in oven about 15 minutes or until the salmon is a consistent colour and flakey.
  9. Remove from oven then meal is ready-to-serve.
22 October 2018 By Leave a Comment Filed Under: Main Dishes, Recipes Tagged With: , , , , , , , , , ,

Three Cheese Breakfast Quiche

A quiche for breakfast? Yes! This crustless quiche recipe combines three cheeses, sautéed mushrooms, and spinach to create a flavourful breakfast favourite! While this recipe bakes to perfection,  add some bacon, toast, and cretons to make things interesting!

Ingredients

  • 5 ounces (150 ml) of chopped spinach (thawed and drained)
  • 1 tablespoon (15 ml) of butter
  • 1 tablespoon (15 ml) of olive oil
  • 1 can (285 ml) of canned sliced mushrooms (drained)
  • ½ teaspoon (2.5 ml) of ground cumin
  • ¼ cup (60 ml) of onions
  • 2 cloves (5-10 g) of crushed garlic
  • 2 ounces (55 g) of crumbled feta
  • 1 cup (235 ml) of milk
  • 4 large eggs or equivalent in egg whites
  • ¼ cup (60 ml) of grated Parmesan cheese
  • ½ teaspoon (2.5 ml) of Herbes de Provence or Italian seasoning
  • ½ cup (120 ml) of shredded mozzarella cheese

Preparation

  1. Pre-heat oven to 350°F (175°C).
  2. On a greased 9 inch (22 cm) pie tin spread the spinach then set aside.
  3. Using a medium pan, melt butter over medium heat.
  4. Add mushrooms and cumin. Sauté until mushrooms are lightly browned.
  5. Add onions and garlic to the pan. Continue to sauté until the onions are transparent.
  6. Remove from heat, drain of any remaining oil. Line pan tin with contents.
  7. Crumble feta cheese over spinach and mushroom mix.
  8. In a small bowl, mix: milk, eggs, Parmesan cheese and seasoning.
  9. Pour contents of bowl into the pie tin. Top with mozzarella cheese.
  10. Place in the oven for 40 to 50 minutes or until top is a golden brown.
17 September 2018 By Leave a Comment Filed Under: Breakfast, Main Dishes, Recipes Tagged With: , , , , , , , , , ,

Crying Lamb

Featured - Crying LambCrying lamb is said to have its origins from communities that used shared ovens. The meat is cooked above the vegetables absorbing any drippings which adds to this meals distinctive flavour.

This ready-to-serve recipe is sure to attract some attention during its preparation and cooking. It’s great for family gatherings and has a traditional feel that is sometimes missing from modern dishes.

Ingredients

  • 10 ounces (285 g) of potatoes cut into small cubes
  • 8 ounces (225 g) of parsnips or carrots cut into small slices
  • ⅓ cup (80 ml) of finely chopped onions
  • ⅓ cup (80 ml) of sliced red peppers
  • 2 cloves (5-10 mg) of pressed garlic
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper
  • 2 tablespoons (30 ml) of olive oil
  • 2 pounds (900 mg) of lamb shanks
  • 1 tablespoon (15 ml) of thyme
  • 1 tablespoon (15 ml) of dill
  • 4 tablespoons (15 ml) of lemon juice (divided)

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In a large bag or sealable container, mix all ingredients up to and including the olive oil.  Mix until contents are evenly coated before placing them in an oiled stoneware container.
  3. Cook in the oven for 30 minutes to soften potatoes and parsnips.
  4. Remove from oven and stir contents.
  5. Mix thyme, dill and lemon juice into a small container. Cover lamb shanks in mixture and set aside.
  6. Using an oiled skillet sear the lamb shanks on every side for a minute or so.
  7. Top stoneware with a grill and place the lamb shanks overtop to make sure that any drippings will pour onto the vegetables.
  8. Return to the oven and cook for about an hour until the internal temperature has reached 160°F (71°C) for medium or 170°F (77°C) for well-done.
  9. Remove from oven, let stand for 5-10 minutes.
  10. Meal is ready-to-serve.
23 April 2018 By Leave a Comment Filed Under: Main Dishes, Recipes Tagged With: , , , , , , , ,