An interesting dish that includes a spinach and blue cheese mix, which is rolled into a turkey breast. It is then roasted, and served to make up one tasty main course!
Tag: Dijon
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Peppercorn and Dijon Steak Sauce
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A steak sauce that’s easy to make, and keeps well when refrigerated. This recipe provides a burst of flavour with your meal that is sure to please. Remember to add peppercorns for a bit of kick!
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Dijon and Maple Salmon
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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 in 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. I love it!
This recipe makes two portions.
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Brochettes de Crevettes Mariné à Vinaigrette Italienne
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A shrimp marinade made with a homemade Italian vinaigrette. Ingredients are readily available, easy to assemble and the flavour will blow you away!
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Fondue Chinoise
A Fondue Chinoise is a French Canadian meal that 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 and dipped in a variety of sauces.Guests can savour the meat while more slices are being cooked.
Ingredients
- 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)
Preparation
- Pour beef broth into a fondue pot then mix in a package of French Onion soup.
- Heat until broth comes to a boil then lower heat to maintain a slow boil.
- Cover a sheet of wax paper with sliced meat (make sure they do not touch). Cover with a fresh sheet of wax paper and continue covering with meat until stock is depleted. This makes picking up individual slices easier.
- 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.
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