Pork Roast with Yellow Potatoes from Ricardo

Scorpio Woman — Mon, 12 Dec 2011 14:33:03 +0000

Ricardo is one of my favorite chef. I have all of his food magazines. I’ve never been disappointed with his recipes. Last week I tried hiw pork roast with yellow potatoes. This was so yummy.

Pork Roast with Yellow Potatoes
From Ricardo

Preparation time: 20 min
Cooking time: 4 h
Servings: 6

1 shoulder pork roast, about 2 kg (4 lbs), with the bone and rind
2 cloves garlic, thinly sliced
60 ml (1/4 cup) butter
2 onions, thinly sliced
15 ml (1 tablespoon) dry mustard
250 ml (1 cup) chicken broth or water
8 Yukon Gold potatoes, peeled and halved or quartered
Salt and pepper

1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).

2. With the tip of a knife, make incisions in the roast and insert the garlic slices.

3. In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.

4. In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.

5. In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.

6. Serve the roast, cut into pieces, with the potatoes.

Tourtière (Traditional Meal in Quebec)

Scorpio Woman — Thu, 01 Dec 2011 20:38:50 +0000

Tourtière is meat pie. It’s one of the traditional meal we have at Christmas. Some like it with ketchup on top. I like it with a little bit of molasses on top. A few in my family does that. I was a teen when my mother told me so I had to try it and I really liked it this way. But sometimes I only have ketchup on top.

I made this recipe last Sunday. It was my first time trying it. I really liked it. Even my son likes it. He wanted to have tourtière for his lunch at school. When I told to my mother that I made this tourtière, she wanted to try this recipe. She said that it was so good that she didn’t add ketchup and usually she always adds ketchup.

The recipe is really easy to do. You should give it a try.

Tourtière
Serving : 1 pie (between 6-8 servings depending on the size of the slices)
From Food.com

1 lb ground pork (my mother used half of pork and half of veal)
1/2 cup light cream or 1/2 cupCarnation Evaporated milk
1 choppedonion
1garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon driedmustard powder
1/8 teaspoon nutmeg (I used allspice and a little bit more)
1 potato, boiled drained and mashed
1 dash hot sauce (optional)

Boil peeled potato, drain and mash let cool.
Combine the minced ground pork with the cream and the onion, garlic, and spices.
Heat to boiling, and break up the meat as its cooking.
Cook on a simmer for 25 minutes, until all the liquid has evaporated.
Remove from heat and stir in the mashed potato.
Chill until cold.
Prepare your favourite savoury pie crust for a double pie.
Line pie plate with bottom crust, and place filling evenly into shell.
Top with top crust.
Vent slightly.
Pie now can be frozen for future baking, or baked now.
Preheat oven 450 degrees and bake 15 minutes, Reduce heat to 325 degrees, and bake 20 more minutes.
Let pie rest 5 minutes, before cutting.
Serve with HP Sauce, Tabasco Sauce, Worchestershire Sauce.

I wish you Happy Holidays!

Crustless Vegetable Quiche

Scorpio Woman — Fri, 02 Sep 2011 17:26:23 +0000

Hi It’s been a while. I hope you had a nice summer.

Lately I’m trying to eat healthier. I made this crustless quiche that was so yummy. It’s so easy to do and taste great. You can use a tasty cheese.

Crustless Vegetable Quiche
From Food.com
8 slices

1/2 red pepper, finely chopped
6 broccoli florets, chopped
1 small zucchini, chopped
5 ounces American cheese or provolone cheese (I used a cajun cheese)
6 eggs
1 teaspoon oil
salt and pepper

Sautee veggies in oil until tender.
Remove veggies and allow to cool.
Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
Spray glass pie plate with cooking spray.
Pour half of the egg mixture in pie plate.
Add the cheese slices.
Top with remaining egg mixture.
Bake at 350 degrees for 15-17 minutes. (I had to bake it longer than that)

Costa-Rican Hearts of Palm Salad + Burgers

Scorpio Woman — Thu, 09 Jun 2011 15:08:10 +0000

Here in Montreal, it’s been hot and humid for the last 2 days. This salad is perfect with this heat. It’s cold and refreshing. And the colors are great.

It’s great how our tastes can change as the years go by. A few years ago I tried hearts of palm and artichokes and didn’t like that. Now I like both in recipes. I can’t say I’d eat hearts of palm and artichokes only plain. Not sure yet.

Is there something you learn to like that you didn’t like before? You can share recipes in the comments

Here is the recipe for the salad :

Costa-Rican Hearts of Palm Salad
From Food.com
4 servings

2 (16 ounce) cans hearts of palm
1/3 cup choppedred bell pepper
1/3 cup chopped yellow bell pepper
1 tablespoon choppedparsley
1 tablespoon fresh lemon juice
1 tablespoonDijon mustard
2 tablespoons low sodium chicken broth (remove fat)
1 tablespoonolive oil
ground pepper
very small amount salt (optional) (I omitted it)
lettuce leaf

Drain the hearts of palm, cut them into ½-inch pieces, and put them into a large bowl.
Stir in the red pepper, yellow pepper, and chopped parsley.
In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently.
Season to taste with salt (optional) and pepper.
Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

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This salad would be perfect with a burger on the bbq This recipe I made it 2 times in the last week. It’s very simple and it had a really good taste.

Barbequed Cheddar Burgers
From Food.com
6-8 servings

3 1/2 lbs lean ground beef (I used 1 lb for 3 people)
1/2 cup barbecue sauce, purchased (since I used 1 lb of lean ground beef, I used only 1/8 cup of barbecue sauce)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
cheddar cheese, grated

Mix first 5 ingredients and form into patties. Cook by preferred method and melt cheddar cheese on top.

I wish you all a nice summer. Enjoy!

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I have to share with you that even in this heat, I’m knitting a hat with 100% wool. I’ll be ready for winter

Here is the pattern : Butterfly Hat

Coconut Peaks

Scorpio Woman — Thu, 09 Jun 2011 14:42:58 +0000

If you like macaroons or anything with lime then you’ll probably like these coconut peaks. You can add chocolate on top but I omitted it. It’s so yummy.

Coconut Peaks
From Food.com
20 large peaks

1/4 cup butter, this is 3 tbsp of melted butter, I would say that you could get away with 2 1/2 tbsp melted butter (50 g)
2 eggs, if your eggs are very large I would recommend that you only use 1 egg
6 tablespoons sugar (85 g)
2 2/3 cups sweetened coconut (I used unsweetened coconut)
2 tablespoons lime peel (or lemon peel, I used 1 tbsp and added an extra tbsp of coconut)
2 ounces bittersweet chocolate (or your preferred chocolate type)

Preheat oven to 350°F.
Melt butter.
In a bowl mix egg and sugar. Add coconut, lime peel and melted butter.
Let the mixture set for 10 minute.
Form the peaks using 2 spoons (or one spoon and fingers) and place peaks on a cookie sheet lined with parchment paper.
Large peaks – bake for approx 10-11 min or until golden.
Small peaks – bake for approx 7-8 min or until golden.
If using – melt chocolate of your choice and dip bottoms of the peaks and let cool or drizzle chocolate on top of peaks.

Kahlua Dip for Fruits & My New hobby

Scorpio Woman — Mon, 04 Apr 2011 14:56:08 +0000

Hi everyone So sorry to have not written since January. I made so many recipes since then and great ones.

Like this wonderful dip. I prefer to eat fruits with a dip than without. And I love Kahlua

Kahlua Dip for Fruits
From Food.com
1 cup

1 (8 ounce) package cream cheese, softened
2 tablespoons cream
2 tablespoons sugar
2 tablespoons chopped almonds, toasted
1/3 cup Kahlua

Beat cream cheese until smooth, slowly add kahlua, cream & sugar; beating well. Refrigerate until ready to serve.
Top with almonds when ready to serve.

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I have a new hobbies since February. I’m knitting I love it. Each time I go shopping, I have to look for yarn and each time I buy a few. Last week I bough for 40 $ of yarn. I really must stop buying yarn.

For now I’m knitting dishcloth. But I still haven’t use them. They’re too cute to be used and get dirty. LOL

I’m now a member on Ravelry.com and I find so many free patterns. If you’re on Ravelry, feel free to add me I’m boomette1

Here is what I knitted lately :

Circle Cloth

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Do you knit or crochet? I ordered crochets on ebay and should receive them really soon. I want to learn.

Do you read knitting blog? What is your favorite? Please share with me

2 Great Light Desserts with Ricotta

Scorpio Woman — Sat, 15 Jan 2011 02:35:51 +0000

I had some ricotta to use and I tried 2 wonderful recipes. If you like ricotta like I do, you really have to try that.

This one is with lemon zest and tastes really good.

Lemon Zest Ricotta
From Food.com
1 serving

1/2 cup part-skim ricotta cheese
1/4 teaspoon clear vanilla extract (I used dark vanilla extract)
1/2 teaspoon grated fresh lemon rind
1 packet artificial sweetener

Put all of the ingredients in an electric blender or food processor; cover, whirr until smooth.

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If you want a snack or dessert, this one is also so easy to do. And you can do just a few or more. It’s really easy. No need to measure ingredients.

Quick Or Instant “Cheesecake”
From Food.com
4 serving

4 whole wheat honey graham crackers
4 tablespoons part-skim ricotta cheese
8 teaspoons jam (I used reduced-sugar strawberry jam)

Spread each graham cracker with 1 tablespoon part-skim ricotta cheese and 2 teaspoons jam.

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Question for you Do you like ricotta? My boyfriend doesn’t like the taste and texture of it. Both desserts I posted, he didn’t like.

What recipes you like that use ricotta? I’m curious

Gratin Onion Soup with Tomatoes from Ricardo

Scorpio Woman — Tue, 04 Jan 2011 02:47:16 +0000

Hi everybody! It’s been a while since I’ve written here. As a new resolution for the new year, I’ll try to write more often. After all, I try so many wonderful recipes.

By the way, I wish you all an Happy New Year 2011! I wish you health. After that, it’s easier to have something else.

Me and my son were sick from beginning of November through last week. I just hope that he’s going to be better really soon. He’s so fragile to catch a cold and viruses like that.

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Last week, I bought the new magazine of Ricardo. When I saw his recipe of gratin onion soup with tomatoes, I knew I had to try it real soon. I’m so glad I did cause it’s really yummy. Very different with the addition of grape tomatoes and port wine.

Gratin Onion Soup with Tomatoes from Ricardo

6 servings

8 cups vidalia onions or 8 cups red onions, minced
3 tablespoons butter
1/2 cup port wine
4 cups beef stock or 4 cups chicken stock (I used beef stock)
14 ounces cherry tomatoes or 14 ounces diced tomatoes (I used fresh cherry tomatoes)
6 slices baguette , lightly toasted
1 1/2 cups gruyere cheese, grated
salt and pepper

In a large saucepan, cook the onion slowly in butter until caramelized, about 15 minutes. Add salt and pepper. Deglaze with port wine. Add stock and tomatoes. Bring to boil and let simmer about 10 minutes. Add salt and pepper.
Put the oven rack in the middle of oven. Preheat to broil.
Put the soup in oven-proof bowls. Put slices of toasted bread on soup and sprinkle with cheese. Broil in oven until melted and golden.

Italian Sausage and Eggplant Soup

Scorpio Woman — Thu, 04 Nov 2010 18:15:15 +0000

I made this soup 2 weeks ago and unfortunately I made only half the recipe. It’s so good. I should have made the whole recipe.

It’s a great filling soup. It was perfect for lunch.

Italian Sausage and Eggplant Soup
From Food.com

1 lb Italian sausage (I used spicy italian sausage)
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 medium eggplant, peeled and diced
8 large tomatoes, peeled and quartered
3 medium zucchini, diced
3 carrots, scraped and diced
2 stalks celery, diced
4 cups beef stock
1 teaspoon salt (no salt for me)
1 teaspoon sugar
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
3/4 cup Burgundy wine
1/2 cup elbow macaroni, uncooked
1/4 teaspoon black pepper, freshly ground

Garnis

Parmesan cheese, freshly grated

Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.

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My son got 5 years old on October 24. We celebrated him at the daycare on the Friday.

And on Saturday my boyfriend’s father invited us to celebrate him. On this photo it’s my mom and me.

Two Hot Beverages

Scorpio Woman — Thu, 14 Oct 2010 18:19:03 +0000

I have a cold since 2 weeks. I’m so tired of it. A friend at work tried oil of oregano and made us try it. It was great. My throat was aching and with it, it was better. So I had to buy a bottle of this fabulous product. It’s natural. And expensive. But it’s worth it. The next day, I was going back to buy 2 more bottles. One for my boyfriend and one for my mother as a gift. Two days ago, my son was coughing a lot while sleeping so I decided to put 2 drops of oil of oregano with maybe only 4 ounces of pineapple juice. He drank it. But the last sip was kind of strong. He made a funny face like it was disgusting. After that, he didn’t cough for the remaining night.

This week I tried 2 hot beverages. They’re so yummy that I wanted to share with you.

The first one is good to soothe a coughs, colds and indigestion.

The taste is great and it’s very comforting.

Soothes Coughs, Colds & Indigestion
From Food.com
1 serving

8 ounces pineapple juice
2 teaspoons honey
1/4 teaspoon grated fresh ginger

Combine 8 ounces of pineapple juice, 2 teaspoons of honey and ginger heat over low flame till warm.
Sit back under a blanket and sip for soothing relief.

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This one has a very good taste if you like the taste of molasses. I made it yesterday and drank it in only 2 minutes. It was too good. This morning I made another one instead of coffee. This is full of iron. So this is great!

Molasses – Iron Builder
From Food.com
1 serving

1 tablespoon blackstrap molasses (I used regular molasses)
1 cup hot water or 1 cup milk (I used whole milk)

Mix blackstrap molasses in a cup of hot water or milk.