Evelyn Chartres Author
Garlic

Baked Camembert

A quick and easy treat that is sure to please. This recipe features Camembert, garlic, and a onion jam (or similar) to create a ready-made cheese fondue.

This dish can be enjoyed with toasted baguettes, Grissols/Melba toast, bread sticks, and/or crackers. Guests can either scoop the cheese directly, or use a spoon for a more cultured experience!

Ingredients

  • 8 ounces (225 g) of Camembert
  • 2 cloves (5-10 g) of garlic
  • 1 tablespoon (15 ml) of olive oil
  • 1/4 teaspoon (1.25 ml) of Herbes de Provence
  • 2 tablespoons (30 ml) of onion jam

Instructions

  1. (Optional) Place the cheese in the freezer for 30 to 45 minutes to harden the cheese prior to cutting.
  2. Pre-heat oven to 350°F (175°C).
  3. Remove the cheese from it’s packaging. Peel away the top part of the rind, while cutting in towards the center, to create a well.
  4. Using a paring knife, cut into the cheese in a grid pattern, be sure not the pierce the rind.
  5. Peel then fine mince the garlic cloves. Rub the garlic into the cheese.
  6. Pour olive oil onto the cheese, then top with herbes.
  7. Place atop a sheet of tin foil, then bake in the oven for 15 minutes.
  8. Remove from the oven and add the onion jam. Bake for another 5 minutes.
  9. Remove from oven. Serve with toasted baguettes, or ready-made Grissols/Melba toast and enjoy!

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.

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.

Garlic and Parmesan Scalloped Potatoes

Here is my recipe for scalloped potatoes. My take on this recipe adds garlic, parmesan, and cheddar cheese to the recipe to infuse it with a distinctive flavour. This recipe is enough for four servings and can be easily scaled up to feed more.

Ingredients

  • 1 pound (450 g) of potatoes
  • ½ cup (120 ml) of finely chopped onions
  • 1 tablespoon (15 ml) of butter
  • 2 cloves (5-10 g) of crushed garlic
  • 1 tablespoon (15 ml) of flour
  • 1 tablespoon (15 ml) of grated Parmesan cheese
  • 1 can (355 ml) of evaporated milk
  • Salt
  • Pepper
  • ½ cup (120 ml) of shredded cheddar cheese

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Peel and then cut potatoes into thin slices.
  3. In a greased stoneware pot, layer sliced potatoes. Leave some gaps and sprinkle a part of the chopped onions over reach layer.
  4. In a small saucepan over medium heat melt butter. Add garlic and sauté for 1 to 2 minutes.
  5. Add flour and whisk until you have a consistent finish. Pour in evaporated milk while stirring constantly. Add parmesan cheese, sauce will remain on heat until cheese is melted.
  6. Add salt and pepper to taste.
  7. Remove from heat and pour into the stoneware pot. Top with shredded cheese.
  8. Bake for 60 minutes covered. Remove lid and bake for another 20 to 30 minutes until top is a golden brown.
  9. Remove from heat and let sit for 10 minutes before serving.

Brochettes de Crevettes Mariné à Vinaigrette Italienne

A shrimp marinade made with a homemade Italian vinaigrette. Ingredients are readily available, easy to assemble and the flavour will blow you away!

Ingredients

  • 1 teaspoon (5 ml) of salt
  • 2 teaspoons (10 ml) of Dijon mustard
  • 1 tablespoon (15 ml) of brown sugar
  • ¼ cup (60 ml) of balsamic vinegar
  • ½ cup (120 ml) of olive oil
  • 1 clove (5-10 g) of garlic (pressed)
  • ¼ teaspoon (1.25 ml) of herbes de Provence
  • 1 pound (450 g) of shelled shrimp

Instructions

  1. In a sealable bag place all ingredients and shake until you have a consistent mixture.
  2. Refrigerate for at least four hours (preferably overnight) to marinate the shrimp.
  3. Soak the skewers in water for an hour to prevent burning while over the grill.
  4. Arrange the shrimp on the skewers, set aside some of the vinaigrette.
  5. Grill over a barbecue and baste occasionally with vinaigrette. Meat is ready once it has a consistent pink colouring.
  6. Pull from grill, ready to serve.