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Meat pie de Beauce

One of my colleague just Beauce and never heard of this recipe. This recipe comes from the beautiful book Memories of Louis-François Marcotte has given me my love for Valentine's Day. This pie is very time consuming. I could make a dozen''traditional''to make a de Beauce. It is a pork butt 2 Kilo's cooking for 4 hours. It is then deboned, defatted and shredded. Then, the pulpit is seasoned and put in a pie crust. The taste is excellent. The pork flavor and keeps spices are well proportioned. It does not taste not Christmas ... The fibrous texture also makes this unique pie. Louis-François units suggests serving with a dash of maple syrup. It gives a unique touch and very good. But some (like me and Genevieve ) will prefer the traditional ketchup. This recipe is worth the effort and time.
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Earlier this recipe, I was afraid that the meat can not enter the whole pie. But once cooked and shredded meat fits perfectly into the mold. This recipe is even more flavor in the following days.
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INGREDIENTS 2 kg (41 / 4 lb) buttock ( or shoulder ) pork with bones
3 onions, finely chopped 1 tbsp
tablespoon allspice
Salt and freshly ground pepper 2 crusts
pulp smashed to pie plate 9''
1 egg yolk beaten with 1 tablespoon
tablespoons water.
PREPARATION
Choose a saucepan just large enough for the meat. Place pork, onions and pour enough water to cover. Add salt and pepper. Bring to a boil, reduce heat to medium-low and simmer for 4 hours until the liquid has almost completely evaporated. Remove meat from pot, debone and shred the flesh. Transfer to a bowl the onions cooked with a little gravy. (I kept 1 / 3 cup in my case) Add meat, allspice and adjust seasoning. Cool.
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Preheat oven to 375 degrees F. Line a 9 inch pie plate. Fill crust with filling pork and cover with second crust. Seal the edge of the pie, brush the top of the egg mixture and do a few notches. Bake at least 30 minutes until the pastry is golden.
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Share the pie into portions and sprinkle generously with maple syrup or kethup.

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Brownies Rocky Road

A decadent chocolate brownies, caramel, marshmallow and nuts. Do I need to say more?
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Recipe deadly Ricardo presented his program during the days of St Valentine: http://www.tou.tv/ricardo/S09E107
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INGREDIENTS:
Brownies
225 g (8 oz) milk chocolate, coarsely chopped
1 / 2 cup unsalted butter 2 eggs

1 / 2 cup brown sugar Pinch of salt

1 / 2 cup all-purpose flour
3 / 4 cup cashews or pecans, toasted
and crushed 1 cup miniature marshmallows
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Caramel Sauce
1 / 4 cup sugar 2 tablespoons
tablespoons water 3 tablespoons
tbsp 35% cream, hot
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Brownies
Place rack in center of oven. Preheat oven to 350 degrees F. Line the bottom of an 8-inch square pan with a strip of parchment paper in the protruding on both sides. Butter the other two sides.
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In a bowl, in a double boiler or microwave oven, melt chocolate with butter. Let temper.
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In another bowl, whisk together eggs, brown sugar and salt with electric mixer until mixture is smooth. At low speed, add chocolate mixture and flour and mix until the mixture is smooth. Using a spatula, fold half of the nuts and marshmallows.
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Divide batter into prepared pan. Bake about 35 minutes or until a toothpick inserted in center comes out with a few lumps not completely clean .
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Upon exiting the oven, sprinkle with remaining nuts and marshmallows. Let cool.
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Caramel Sauce
Meanwhile in a saucepan, boil sugar and water. Cook without stirring until the mixture turns an amber color. Remove saucepan from heat and add cream. Bring to a boil, stirring until the mixture is homogeneous. Cool slightly and drizzle over the brownies warmed. Unmold and cut into squares. Serve warm and temperate.

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Sirloin Roast pork with garlic and herbs in slow cooker oatmeal

A piece of sirloin of pork is stuffed with 5 cloves of garlic sliced in more than 15 cavities. It is then rubbed with a mixture of rosemary, thyme, sage and a little salt. Then finally, the meat is simmered for six hours in just 1 ½ cups beef broth. It is not much liquid compared to other slow cooker recipes but it works. The broth in the bottom of the crock pot is delicious! This roast is a bit dry, so it is imperative to serve your slices topped with the broth.
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A recipe inspired and translated from the blog: http://nofearentertaining.blogspot.com/2010/04/pork-roast-in-crockpot.html
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1 Sirloin Roast Pork 3 lb.
5 cloves of garlic sliced into three
1 C.
teaspoon salt 1 C. teaspoon dried thyme 1 C.
teaspoon dried rosemary
1 / 2 C. teaspoon ground sage
A pinch of ground cloves
1 + 1 / 2 cup beef broth
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With a sharp knife, make 15 holes about 2 cm deep on the surface and sides of roast. Insert a slice of garlic in each cavity.
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In a bowl mix together: salt, herbs and spices. Rub this mixture over the roast pork. (If it is, throw it in the crockpot)
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Pour beef broth into slow cooker and then place the roast pork. Close the lid and cook on Low / Low for 6 hours.

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Trout

A curious mix but very good. The trout is topped with Dijon mustard and oatmeal and then the oven. It makes a striking contrast with a soft touch naturally sweet. The chair of the trout stands beautifully on the skin and takes a bit of tang of Dijon. It is a very simple and quick recipe for good health!
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recipe translated from the book of Jamie Oliver's Food Revolution!
. 2 trout fillets

2 C. teaspoon Dijon mustard

oatmeal Salt and pepper Olive oil

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Preheat oven to broil. Place rack in center of oven. Oil a baking tray.
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Place the trout fillets skin side down. Napper surface fillet with Dijon mustard. Salt and pepper to taste. Then sprinkle the fillets with oatmeal to completely cover the chair. Lightly squeeze the oat against the net so much ink to the pulpit. Pour a small trickle of oil about 1 / 2 C. tea on each of the nets.
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Bake about 10 minutes or until oats begin to brown. Serve with lemon wedges.

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Macaroni Cheese Gratin

Oh! It has nothing to do with the small cardboard box that is mixed with a sachet of powder doubtful. It is a very luxurious version of this American classic. The macaroni is mixed in a white sauce is pleasantly spicy with milk from another incarnation of the Velveeta Cheddar and Havarti cheese! Everything is baked from a mixture of cheddar and havarti. It makes a meal a little fatty but so delicious! This recipe was a special request for my Valentine Genevieve who qualified culinary orgasm.
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The only advice I can give you this recipe is to put your Pyrex pan on a cookie sheet before place in oven. It is likely that a little cheese sauce seeks to overflow from the mold.
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A recipe from Ricardo in his magazine Volume 9 Numbers 3
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375g macaroni short
2 C.
tablespoons butter 2 C. of flour
1 / 2 C. teaspoon dry mustard
1 / 4 C. teaspoon onion powder
1 / 4 C. teaspoon garlic powder 1 can
370 ml evaporated milk (carnation )
1 cup chicken broth 3 cups
cheddar cheese grated yellow
2 Cup grated havarti cheese
1 / 2 Cup Velveeta cheese, diced Salt and pepper

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In a saucepan of boiling salted water, cook pasta until cooked through. Drain and set aside.
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Place rack in center of oven. Preheat oven to broil. Butter a baking dish 8''x 8''.
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In a saucepan, melt butter. Add flour, mustard, garlic powder and onion and cook, stirring 1 minute. Add the evaporated milk, chicken broth and bring to a boil, stirring with a whisk.
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Remove from heat, add 1 cup havarti cheese, 1 cup cheddar cheese and Velveeta cheese. Mix well until what the cheeses are melted. Add pasta and heat through. Adjust seasoning to taste.
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Pour the macaroni into the baking dish. Sprinkle with remaining cheese. Bake for about 5 minutes or until cheese is lightly browned.

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pie with brown sugar and beer

A very original recipe I found on the excellent blog of Dragonfly and spatulas. I love beer and I like to cook with. That's why I had to try this recipe. This pie is pleasantly sweet without making you beg for a glass of milk. Beer brings a taste of caramel slightly spicy. In terms of texture, it resembles a pie with egg. So smooth and very light. The pie is tastier the next day. Enjoy it cold or at room temperature with a good tea.
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This recipe calls for cream. For those not familiar with this product, it's not a cream fresh from the cow but a cream containing 40% fat. The choice of beer will have a big impact on the flavor of the pie. I intend to repeat with different brands of beer.
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http://libellulespatules.blogspot.com/2011/01/tarte-la-cassonade-et-la-biere.html
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Ingredients: A
lowers 9''of pastry

3 eggs 1 C. tablespoons cream 1 C.
to s cornstarch
1 Cup Brown Sugar 1 Cup
dark beer (I used of Newcastle Brown )
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Preheat oven to 400 ° F
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Line the piecrust in a pie plate.
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In a bowl, beat the eggs until they become frothy. Add the cream and corn starch, previously mixed with a little beer. Add brown sugar and beer and mix.
Pour over pie crust and bake about 30 minutes.

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Pork the marmalade from Seville

Dinner Express with many flavors. The tenderloins are entered into the skillet and topped with Dijon mustard and marmalade. The pig is then bake in the pan about twenty minutes. The pan is then pan with orange juice for a sauce divine. The flavors of this recipe are a good balance of sweet and salty.
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This recipe is for the pan can go in the oven. Normally, these pans are not non-stick and have no plastic handles. Be careful when you handle the pan from the oven. She is hot! During his show, Clodine in error under the pressure of time has put his bare hand on the handle of the stove and was burned.
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Clodine's recipe and video: http://tva.canoe.ca/emissions/toutsimplementclodine/recettes/fiche.php?article=98831
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Ingredients 2 tablespoons tablespoons oil 2 pork tenderloins

trimmed Salt and freshly ground pepper to taste 2 tablespoons
tablespoon Dijon mustard 3 tablespoons
tablespoons orange marmalade from Seville
1 cup orange juice
. Preparation

Preheat oven to 350 degrees F.
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In an ovenproof skillet, heat oil over medium heat and brown the fillets on all sides. Add salt and pepper.
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Brush fillets with mustard and marmalade. Bake 15 to 18 minutes.
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Remove fillets from pan and heat it over medium heat. Brown the cooking juices, then deglaze with the orange juice. Add salt and pepper. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes.
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Slice the fillets and spoon the pan juices. Serve immediately.

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Brownies Nutella Brioche

As you probably know, I am a fanatic of Nutella. I slice a bit too generous slices of my bread and spread that I even developed a recipe for Nutella ice cream to calm my cravings. So when Ricardo made a brownie recipe with Nutella, I had the test. I fell in ecstasy before brownies are. It is very tasty and has a rich flavor of Nutella. The texture of this brownie is very light and fluffy. The most dangerous with this recipe is that it's too easy.
. A recipe from Ricardo
: http://www.ricardocuisine.com/recettes/barres-carres-et-muffins/3113-brownies-au-nutella
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Ingredients:
1 / 2 cup unbleached all-purpose flour
1 / 4 c.
teaspoon salt 2 eggs 1 cup Nutella

1 / 2 cup brown sugar 1 tsp
tsp vanilla extract
1 / 2 cup unsalted butter, melted, tempered
. Preparation

Place rack in center of oven. Preheat oven to 325 degrees F. Line the bottom of an 8-inch square pan with a strip of parchment paper in the protruding on each side. Butter the other two sides.
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In a bowl, combine flour and salt. Book.
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In another bowl, whisk the eggs, Nutella, sugar and vanilla with electric mixer until mixture is smooth and homogeneous, about 2 minutes. At low speed, add dry ingredients alternately with melted butter.
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Spread in pan. Bake 35-40 minutes until a toothpick inserted in center comes out with lumps not completely clean .
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Cool in pan, about 2 hours. Unmold and cut into squares.
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Serve warm or cold.

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Meat Lasagna Slow Cooker

A stuffing made of ground beef, bacon, onions and cheese Cheddar cheese is spread on a croissant dough and then rolled. Everything is then put into the oven. Ridiculously simple and fast but both delicious, economical and original. If you like meat pies, you'll love this recipe. This is a recipe kraft kitchens that I have slightly changed.
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The hardest part of this recipe is to roll the cake because the dough is very sticky. But taking his time and using parchment paper you will succeed. Do not try to roll the dough too tightly. It is also very important to pinch the perforations on the croissant dough.
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The original recipe can be found at this address http://www.kraftcanada.com/fr/recettes/hamburger-roule-au-fromage-105566.aspx
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1 pound lean ground beef
4 to 6 slices bacon, chopped 1 onion
diced
1 + 1 / 2 cup grated mild cheddar or hard depending on your taste
1 package Pillsbury crescent
of 235g.
Preheat oven to 400 ° F
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Cover a baking sheet with parchment paper. Unroll dough on the parchment paper. With your hands, press the dough into a rectangle 9''X13''. Pinch perforations to all have a smooth surface free of holes.
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Sauté in a pan ground beef, bacon and onion. Drain.
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Add cheese and stir to blend with the meat.
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Spread the filling over the entire surface of the croissant dough. Roll on then lengthwise.
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Bake 20-25 minutes or until lightly browned. Cut slices with a bread knife and serve with your favorite condiment.

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When Ricardo submitted this recipe in her magazine, I had doubts. Even after seeing his show has I remained curious and uncertain. After doing this, I said yes it works! But the sausage meat plays a big role in the flavor of the lasagna. I strongly recommend Italian sausage for your large grocery pad may be much too salty or spicy. This recipe is very simple to do and no pre-baking is necessary. Meat and pasta cook in slow cooker. A crazy thing is that the cooker does an effect on the baked lasagna. This recipe will never equal a real lasagna but it is a compromise for those who want fast cooking and have a busy schedule. It should be noted that This recipe is not designed to take advantage of the function of the stove cooker. It is advisable to taste the lasagna after her 4 hours of cooking.
. A recipe from Ricardo
its issue dated 20 January 2011: http://www.tou.tv/ricardo/S09E90
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Ingredients 1 pound sweet Italian sausage meat or spicy
1 large carrot, peeled and finely grated 1 stalk celery
finely chopped 115 gr
white mushrooms, finely chopped 2 cloves garlic
minced
4 cups tomato sauce, homemade or store
12 uncooked lasagna noodles ( Do not use no-cook pasta faster )
1 cup grated Parmigiano-Reggiano
1 container of 475 grams of ricotta cheese
1 1 / 2 cup grated mozzarella cheese

pepper.

Preparation In a bowl, combine the sausage, carrot, celery, mushroom and garlic. Pepper to taste. Book.
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Spread 1 / 2 cup tomato sauce in bottom of slow cooker. Cover with a layer of noodles. Do not hesitate to break them if necessary.
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allocate one third of the meat mixture. Cover with 1 cup of tomato sauce and sprinkle with 1 / 3 cup Parmesan cheese. Cover with a layer of noodles and add the ricotta cheese.
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Continue with a layer of noodles. Y allocate one third of the meat mixture. Cover with 1 cup of tomato sauce and sprinkle with 1 / 3 cup Parmesan cheese.
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Cover pasta and repeat with remaining meat, 1 cup of tomato sauce and parmesan. Finish with remaining sauce and sprinkle with mozzarella cheese.
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Cover and cook at low temperature about 4 hours.

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Fudge Peanut Butter Fudge Layer

A pleasantly sweet and tender delicacy with a taste that will satisfy lovers of peanut butter. Easy to make and also very fast. Chilling time is approximately one hour. The downstairs comprises a filling peanut butter that has a balance of sweet / salty reminder that a little chocolate Reeses. The top floor is a chocolate ganache with peanut butter. It is simply delicious and sinful.
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A recipe that was called Reeses house that I found on the blog The Palace Gourmet: http://lepalaisgourmand.blogspot.com/2010/12/reeses-maison.html
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Responsible:

margarine 1 cup 1 cup peanut butter 1
1 / 2 cup graham
2 1 / 2 cup powdered sugar
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In a saucepan, melt margarine and peanut butter. Remove from heat and stir in graham crumbs and sugar. Stir well and pour into a 9 x 13 pan lined with waxed paper for easy removal. Cool a few minutes.
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Top:
8 ounces chocolate chips
1 / 2 cup peanut butter
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Melt both ingredients in a water bath and pour over the cooled mixture. Put in refrigerator until it is well taken. Cut into pieces and serve.

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Slow Cooker Beef Chili peppers in slow cooker with 4

Chile has a whip! Tasty but powerful enough to give some sweats. Those who have sensitive mouths can easily reduce the intensity this meal, and omitting the cayenne by reducing the amount of Tabasco, jalapeno or serrano chili. This Chile is inspired by a recipe that was in the instruction manual for my slow cooker. I changed some proportions of spices, but I especially loved the magic touch of Ricardo from his recipe for Chile is ketchup. It seems sacrilege to do but ketchup enhances the taste of tomato and brings a nice not too sweet peppers soften aggression. For those wondering, the 4 peppers are: cayenne, serrano, green pepper and chili.
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To save time, cut all your vegetables and take brown your meat before the recipe. The next morning before leaving for work, you just mix everything in slow cooker, close lid and turn it on''Low.'' The recipe calls for serrano peppers, which has a power that lies between the jalapeno and cayenne. It is very powerful but also difficult to find in grocery stores. If you are unable to find it, substitute it for a jalapeno.
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1 + 1 / 2 Lb ground beef
3 / 4 cup beef broth 1 C.

tsp oregano 2 C. tablespoon chili powder 1 C.
tsp cumin
5 cloves garlic, crushed 1
Tin of 756 ml 756 ml of red beans, rinsed and drained
5 drops of Tabasco sauce
1 can of 756 ml of crushed tomatoes 1 can
of 156 ml of tomato paste
1 / 2 C.
teaspoon salt 1 / 2 C. teaspoon black pepper
1 / 2 C. teaspoon cayenne pepper 2 red peppers

1 Serrano pepper (or jalapeno )
chopped finely diced 1 / 4 cup ketchup
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Brown the meat in a skillet and drain.
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Transfer meat to slow cooker. Add remaining ingredients and mix well.
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Cover and cook on low 8 hours power or high power 5 hours.
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Mix well before serving

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Ice Cream

Even in cold weather, I made ice cream. It a good taste of spring, melting snow and sugar shack. The maple flavor of this creamy ice cream is natural. The only sugar present is a reduction of maple syrup. It is very sweet while being pleasant. You can add walnuts or pecans to the mixture. But I like the sweetness and simplicity of an ice cream smooth. To taste it detects only the cream and maple.
. A recipe
: http://www.cupcakeproject.com/2009/05/maple-ice-cream-recipe.html
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Ingredients:
3 / 4 cup maple syrup 1 cup milk
3.25%
2 cups 35% cream
a pinch of salt 4 egg yolks

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Heat maple syrup in a saucepan to boil and reduce by about one third.
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Add milk, cream and salt. Heat to a temperature of 65-70 ° C.
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In a bowl, whisk the egg yolks. Gently pour the egg yolks 1 / 3 cup hot cream while stirring. Transfer contents of bowl into the pan.
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Vanner ( stir gently ) preparation gently under a medium heat until the cream reaches a temperature of 85 ° C.
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Filter preparation obtained over a bowl using a fine metal sieve.
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Cover with plastic wrap and refrigerate the preparation completely ( between 6 and 8 hours ) before using it in your ice cream maker according to instructions of the device.

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Maple Pecan Crusted Chicken

Again, a simple recipe terribly while having sufficient character to impress. The chicken breasts are coated with a mixture of chopped pecans, oregano and Parmesan. The breasts are browned in pan and then baked. The result is very tasty. Pecans release their fragrance in the heat and offers a pleasant crunchy chicken. Parmesan cheese acts as glue to seal the pecans and chicken. This has the effect of serving a very juicy breast. Oregano is timid but noticeable. I recommend serving these culinary jewels with a little honey Dijon sauce and accompany small steamed vegetables.
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pecan crust is very fragile in skillet. To handle the chicken, use a large spatula and proceed gently. If your non-stick pan is too small, you are better to cook your chicken in two pans or in two stages. This way, you will have enough space to handle your chicken.
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A recipe simply Clodine: http://tva.canoe.ca/emissions/toutsimplementclodine/recettes/fiche.php?article=70131
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Ingredients 1 cup ground pecans
¼ cup freshly grated Parmesan cheese 1 tablespoon
tsp dried oregano 1 egg beaten

4 boneless chicken breasts 150 g 3 tbsp each
to tab olive oil
. Preparation

Preheat oven to 350 degrees F.
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a plate, combine pecans, Parmesan cheese and oregano. Break the egg into a bowl. Dip each chicken breast in egg, then breadcrumbs pecans, pressing lightly to make it adhere. Add salt and pepper.
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In a nonstick skillet, heat oil over medium-high heat and grab the chicken for 1 minute per side or until crust is golden. Place chicken in a baking dish.
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Bake about 12 minutes or until chicken breasts have lost their color pink inside.