Recipe for Beer & Vodka Fish & Chips

Posted 17/08/2013 By Francois

Beer & Vodka Fish & Chips recipe

Production: 4 – Serving
Preparation: 10 Minutes
Rest time: 60 Minutes
Cooking: 5 Minutes

Fish & Chips a classic working class dish in the UK was born in London in the mid 18th century. The british took the habit of eating fried fish, because it was a low cost recipe well suited for their low income. Served in paper wraps (sometime even newspaper) Fish & Chips is a tasty and very affordable dish. London workers delight in this recipe. (See Wikipedia for more details)

As for the fries, the Belgian and the French do not agree on their origin. The Belgians claim the invention. According to them the fries were invented in Wallonia in the late 18th century. While the French believe that the French fries were born in Paris during the 1789 revolution. The first fryers would have been installed under the Pont-Neuf, giving birth to a what was originally called the Pont-Neuf potatoes then the potatoes fries and finally simply the Fries.

Regardless of the exact origin, we are still very fond of this dish. Besides being tasty, it is easy to prepare, and after all, this is a fairly economical recipe. Perfect for summer dinner when it feels is good to eat outside, and accompanied by a cold beer, Fish & Chips can become a plate for king.

To get a good Fish & Chips, there are two essential elements: some Whitefish with a good thickness (exp: cod) and a dough that will become light and crispy while frying. The one we use is largely inspired by the recipe from Chef Daniel Vézina (Restaurant Laurie Raphael). It contains a healthy dose of beer and a few ounces of vodka that will help dry out the dough and make it even crispier.

Fish & Chips plate

Ingredients:
fresh cod – [1 lbs.]  (454 g.)
Flour (all purpose) – [3/4 cup]  (190 ml.)
Cornstarch  – [1/4 cup]  (65 ml.)
Eggs (large) – [2]
Baking Powder – [1 teaspoon]  (5 ml.)
Olive oil – [2 tablespoons]  (30 ml.)
Beer – [1/2 cup]  (125 ml.)
Vodka – [1/8 cup]  (35 ml.)
Salt – [1/4 teaspoon]  (1 ml.)

Steps:
1- In a large bowl, mix all the dry ingredients.
2- In a small bowl, beat one egg and pour in the dry ingredients. Add the beer, olive oil and vodka.
3- Stir and let stand for 1 hour in the refrigerator.
4- Preheat the fryer to 350 F (180 C).
5- Separate the white from the yolk of the second egg and mount it in snow.
6- Add the egg whites in the dough mix.
7- Dry the fish pieces on paper towels.
8- Dip the fish pieces in batter and gently drop in the fryer.
9- Fry about 4-5 minutes or until golden brown.

        

3 Chili spicy meatloaf recipe

Posted 02/12/2012 By Francois

3 Chili spicy meatloaf

Production: 10 – Serving
Preparation: 30 Minutes
Cooking: 60 Minutes

Meatloaf is a delicious, economical, practical and easy to prepare dish. You can also make it a very special recipe inspired by the original cultures of the sunny south. In our case, with this spicy meatloaf, it is Mexico that we wanted to see on our plates with the use of corn and a generous variety of peppers that are typical flavors of this region.

Note 1: If you do not have Gorria pepper on hand, know that it is the same species as the famous Espelette pepper.
Piquin pepper, for its part, may be replaced by crushed chili flakes easily found in supermarkets. However, it will taste less fruity but almost as spicy.

Note 2: For people who love their food a bit less spicy, remove the Piquin chili from this recipe.

Enjoy it!

3_Chili_spicy_meatloaf


Ingredients:
Ground Beef – [1 lbs.]  (454 g.)
Minced Pork – [1 lbs.]  (454 g.)
Celery (branch)  – [1]
Onion (medium) – [1]
Red pepper (sweet) – [1/2]
Sweet Yellow Pepper – [1/2]
Green pepper (sweet) – [1/2]
Corn kernels – [2 cups]  (500 ml.)
Hot bird pepper – [2]
Dried Piquin Chillis – [3]
Gorria Pepper – [1]
Tomato paste (5.5 oz/163 ml can) – [1]
Diced tomatoes  (28 oz. can / 796 ml.) – [1]
Olive oil – [1/4 cup]  (65 ml.)
Eggs (large) – [2]
Oatmeal Flakes (Quick Cooking) – [1 1/2 cup]  (375 ml.)
Salt & Pepper to tase

Steps:
1- Preheat the oven to 350 F (180 C).
2- Cut the peppers, celery and onion into small cubes (the size of a grain of corn).
3- Measure 2 cups corn kernels (fresh or canned).
4- Coarsly Grind together half of the Gorria pepper, one bird pepper and 2 of the Piquin chili.
5- In a small saucepan, heat 1/8 cup of olive oil over medium heat and pour in the mixture of peppers. Infuse the peppers (so they can develop their full flavor) over medium heat for about 3 minutes.
6- Pour the contents of the pan into a large bowl and add the sliced ​​vegetables.
7- Add 1 cup of drained diced tomatoes,  half the tomato paste and 2  lightly beaten eggs.
8- Add a pinch of salt and mix well.
9- Add the meats and oatmeal, stir well to obtain a homogeneous mixture.
10- Divide the mixture into 2 loaf pans and press with your hands to compact.
11- Put in the oven for at least 60 minutes at 350F.
12- FOR THE SAUCE: grind the rest of the peppers and infused into the remaining oil.
13- Add the remaining tomatoes and tomato paste.
14- Bring to a boil then simmer about 30 minutes, stirring regularly.
15- Pour a few spoon of sauce over the meatloaf slices before serving.

        

Grandma’s Pineapple upside-down cake

Posted 12/11/2012 By Francois

Grandma’s Pineapple upside-down cake

Production: 12 – Serving
Preparation: 25 Minutes
Cooking: 45 Minutes

Today we revisit happy of our childhood memories by interpreting one of my favorite recipe, from my grandmother. She prepared this cake during family celebrations (or at the request of her grand-son).

The recipe is quite simple. Initially it is a white butter cake to which was added a delicious topping of crushed pineapple and brown sugar.

Here we present a slightly modified version in which we replaced some of the flour with almonds powder. As a result we get a cake that’s creamy and rich, full of flavors that would have please Grandma.

An undeniable advantage to this recipe is that everything is found in the mold, including the icing.

Note 1 – You can also prepare this recipe in individual servings in ramekins or large muffin tins. In this case it will be necessary to reduce the cooking time to 25-30 minutes.

Note 2 – Traditionally served with some vanilla ice cream it is also delicious with a little touch of whipped cream.

Grandma's Pineapple upside-down cake

Ingredients:
Butter – [1/2 cup]  (125 ml.)
Eggs (large) – [2]
White Sugar – [1 cup]  (250 ml.)
Flour (all purpose) – [1 cup]  (250 ml.)
Almond powder – [3/4 cup]  (190 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Salt – [1/4 teaspoon]  (1 ml.)
Milk – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Crushed pineapples (14 oz can – 384 ml) – [2]
Brown sugar – [1 cup]  (250 ml.)

Steps:
1- Preheat oven to 350 F (180C).
2- Drain the pineapple in a sieve to remove the juice.
3- In a large bowl, cream the butter and add the white sugar in small amounts, stirring vigorously to melt.
4- In a small bowl, lightly beat the eggs and add slowly to the butter+sugar mixture.
5- In a large bowl combine the flour, ground almonds, baking powder and salt.
6- Measure the milk and add the vanilla extract.
7- slowly mixing the butter+sugar+eggs, stir in the dry ingredients from step 5, alternating with the vanilla milk prepared in step 6. Mix well to obtain a homogeneous result.
8- In a small bowl, combine the drained pineapple and brown sugar.
9- Lightly butter the contours of a bundt pan and then cover the bottom with the pineapple+sugar mix.
10- Cover with the dough prepared in step 7 and bake for 45 minutes.
11- Leave to cool on the counter about 1/2 hour, then invert cake on a serving plate.
12- Spread the pineapple and sugar icing on the cake contours.

        

Traditional Saguenay’s Tourtiere

Posted 28/10/2012 By Francois

Traditional Saguenay’s Tourtiere

Production: 8 – Serving
Preparation: 60 Minutes
Rest time: 24 Hours
Cooking: 6 Hours

In the Saguenay-Lac-St-Jean area, the Tourtiere recipe is treated like the one for the Bouillabaisse in Marseille. There are as many variations as there are families in this part of the country. It is our own version of this classic regional Saguenay dish that we ofer you today.

And as my father said so on Sunday evening when the tourtiere arrived on the table: “This dish is so good that it can wake the dead.”

For some people it is admittedly a bit heavy but it has a definite advantage when prepared for a dinner with guests. Anyone can sit at the table at the same time, even the hosts. You only need to scoop some good portions and serve. Nothing to cook on the side, nothing to do at the last minute: it’s wonderful. In the region we love our pie accompany a creamed salad (Latuce, green ognons and 35% cream with a touch of salt and pepper). In short .. according to the tastes you do what you like but the tourtiere dish that sits on the table is definitely fit for a king.

It is unfortunate that odors are not yet available on the internet because it smells so good in the house it is impossible not to salivate while waiting for the meal. And to make you wait until the final cooking you can always listen to floks music group LA BOTTINE SOURIANTE

Traditional Saguenay's Tourtiere


Ingredients:
Stewing beef – [1 lbs.]  (454 g.)
Pork – [1 lbs.]  (454 g.)
Veal – [1 lbs.]  (454 g.)
Onion (large) – [1]
Beef consommé (10 oz can, 284ml) – [1]
Potatoes – [3 lbs.]  (1,4 K.)
Pie Crust – [2 lbs.]  (908 g.)
Salt & Pepper to taste – []

Steps:
1- Cut the meat into small cubes and chop the onion coarsely.
2- In a large bowl (stainless steel or glass) mix the meat and onions. Cover with plastic wrap and let rest in refrigerator for 24 hours.
3- After 24 hours of marinating, preheat the oven to 400 F (205 C).
4- Peel and cut the potatoes into cubes of similar size to that of meat.
5- Add the potatoes and beef consommé to the meat+onion.
6- Mix well and add enough water to cover.
7- Roll half the dough and line two loaf molds.
8- Divide the mixture into the molds.
9- Cover with the rest of the dough. Cut out openings to allow steam to escape. Tightly seal and glaze the surface with beaten egg.
10- Bake for one hour at 400 F (205 C).
11- Reduce the oven temperature to 325 F (162 C). Cover the pies with a sheet of aluminum foil and cook for at least 5 hours.

        

Welsh Cakes recipe

Posted 14/10/2012 By Francois

Welsh Cakes recipe

Production: 20 – Serving
Preparation: 10 Minutes
Cooking: 10 Minutes

Always curious to discover or rediscover classic recipes, it is to Wales for their famous “WELSH CAKES” that we turned this week.

Welsh cakes are delicious small pastry with a golden crust and a very tender heart. They are similar to traditional scones but have the distinction of being cooked in a pan and not in the oven, giving them their delicious crust.

Ancestral version of this recipe was flavored with raisins and a little cinnamon. It is easy to vary the flavor by replacing the raisins with other types of dried fruits and/or nuts, and changing the selection of spices used.
In our version, we chose a mixture of small dried fruit (cranberries, cherries and blueberries) that we flavored with a bit of cinnamon and nutmeg.

This recipe is very easy to prepare but you must pay attention to a few things:
1) the butter must be very cold so that it does not melt during the handling of the dough;
2) the amount of milk is approximate and should be adjusted to obtain a friable paste that does not stick to fingers;
3) If you use Corinth raisins, soak them in hot tea for ten minutes to soften them.

They are excellent warm (sprinkled with icing sugar) but you can also freeze them or keep them for several days in the refrigerator (if they survive the greed of your family members).

Welsh Cakes recipe

Ingredients:
Flour (all purpose) – [2 cups]  (500 ml.)
White Sugar – [1/3 cup]  (85 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Salt – [1/4 teaspoon]  (1 ml.)
Ground Cinnamon  – [1/4 teaspoon]  (1 ml.)
Ground Nutmeg – [1/4 teaspoon]  (1 ml.)
Mixed dried fruit – [1/2 cup]  (125 ml.)
Egg (large) – [1]
Milk – [1/4 cup]  (65 ml.)
Butter – [1/2 cup]  (125 ml.)
Icing Sugar  – [2 tablespoons]  (30 ml.)

Steps:
1- In a large bowl, combine flour, sugar, baking powder and spices.
2- Cut the cold butter into very small cubes.
3- Add butter and mix with a knife pastry blender or 2 knives (a food processor on pulse will also work fine).
4- Lightly beat the egg and place it in the center of the mixture.
5- Add the milk and all the dried fruits, then gently fold in the dry mixture with a spatula. Finish by hand until you get a ball of dough that’s malleable but firm (which do not stick to your fingers). If necessary, add a little flour if the dough is too sticky or a little milk if it is too dry.
6- Spread a little flour on your work surface and lower your dough until 1/4 inch.
7- Shape your cakes with a round cookie cutter.
8- Heat the skillet over medium heat.
9- Melt a knob of butter and bake your cakes 3-4 minutes on each side until nicely browned.
10- Before serving, sprinkle some icing sugar on the cakes you want to eat immediately.