Famous "Herbes Salées " from Charlevoix, aussi en francais !

Wednesday, August 18, 2010 at 11:34PM

This recipe is actually from the Charlevoix, a region of Quebec and in Acadia. My grandma was making it and  it came from her family side. My aunt are also making it once a year. This recipe has carry over to my generation and I had actually not made it myself before but was please to rediscover it. It has the capacity to flavor pretty much anything; from soup, sauce, stew, steak, vegetables, pork roast etc. Only one or two tablespoon is enough to flavor the entire dish. It can be kept in the fridge for as long as a year, due to the salt in the recipe. Little "Mason" preserving jars are perfect to kept the herbs fresh during this period. A la demande générale j'ai fait décider de traduire cette fameuse recette d'herbes salées pour tout ceux qui désire l'essayer !
Here is what you will need/ Voici ce que vous aurez besoin;

Salted Herbs/ Herbes Salées
- 2 cups of Carrots very finely chopped / 2 tasses de carottes hachées finement
- 2 cups of fresh parsley/ 2 tasses de persil frais haché
- 2 cups of leeks finely chopped/ 2 tasses de poireaux hachées finement
- 1 cup of celery very finely chopped/ 1 tasse de céleri haché finement
- 2 cups of chives minced/ 2 tasses de ciboulette hachée finement
- 2 cups of green onions minced/ 2 tasses d'onion vert hachés finement
- 1 cup of fresh thyme chopped/ 1 tasse de thym haché
- 1 cup of coarse sea salt/ 1 tasse de gros sel de mer
- 1 cup of finely chopped parsnip/ 1 tasse de panais
- 3 tablespoon of cold water/ 3 C d'eau froide

Recipe/ Recette
1- It is quite simple, first you need to chop everything very finely
C'est très simple, hachées finement tous les légumes et herbes

2- In a large air tight container add the parsley, thyme, add a layer of salt.
Dans un grand contenant hermétique ajouter le persil, thym et une épaisseur de sel de mer

3- Add the carrots and leeks and a layer of salt
Ajouter les carottes, poireaux et une épaisseur de sel

4- Add the parsnip and a layer of salt
Ajouter le panais et une épaisseur de sel

5- Add the celery and a layer of salt
Le céleri et une épaisseur de sel

6- Add the green onions and a layer of salt
Les onions verts et une épaisseur de sel

7- Leave in the fridge for 3 days to macerate.
Laisser le tous macérer dans le frigidaire pour 3 jours, avec le couvert fermer

8- First sterilize your jar by putting the metal rim and the jar on a tray without touching. Put them in the oven at 175 degree F for 25 minutes. Careful do not put any plastic in the oven.
Premièrement stériliser les contenants de verre Mason.

9- Fill the jar with the herbs and close air tight.
Remplissez les contenant de verre et fermer hermétiquement.

It's perfect to give as a gift or to keep for yourself !
C'est parfais pour donner comme cadeau ou apporter a un souper ! Bon appétit !

Image: FreeDigitalPhotos.net

Annie B  Maple Syrup cake !

This recipe come from my friend grand mother and this recipe has been in her family since more than 100 years. This recipe is originally from the region of Beauce, in Quebec city. It is definitely made for sweet tooth and great for any occasions. You will love this traditional Quebec dessert !

Cake

Ingredients:
- 3 eggs
- 1 cup of white sugar
- 1 cup of milk
- 2 cups of white flour
- 3 teaspoons of baking powder
- 1 teaspoon of salt
- 1 teaspoon of vanilla

Recipe
1- first whisk the eggs together in a large bowl.
2- Add the sugar and wisk again
3- Add the milk and mix well
4- Add the flour, salt and baking powder and mix a bit more
5- Finally add the vanilla and mix until smooth
6- Pre heat the oven at 350 degree F and pour the mix in a square or circle baking tin and cook for 35 minutes or until the middle is perfectly cooked.
7- Sit to cool off

Maple Syrup butter
Ingredients
- 3 cups of brown sugar
- 1 cup of flour
- 2 cups of milk
- 2 tablespoon of maple syrop
- 1 tablespoon of butter

Recipe
1- Mix the flour and brown sugar together
2-  Add the milk in small amount at the time
3-  Add the maple syrup and the butter
4- Cook on medium heat using a double broiler, strirring constantly
5-  It will be ready went the butter is melted
6- Poor the mixture over the white cake base and enjoy !

A good, healthy soup recipe... The split peas veggies

Tuesday, August 3, 2010 at 07:18PM

My friend Annie, who is from Quebec as well, is visiting me this week and she made an easy, healthy soup that is very popular in Quebec.
French Canadians really like soups, especially during winter time. One soup that is very famous in Quebec is split pea soup. The recipe below has a healthy twist to it. It is adapted from Tamra Davis (author of the cookbook ''Make me something good to eat'') and it is delicious!


Yellow Split Pea Soup (or Lentil Soup)
About 4-6 portions
- half an onion chopped
- 2 cloves of garlic chopped
- 1 leek, chopped and washed thoroughly
- 1 potato, diced
- 2 large carrots, diced
- 2 stalks of celery, diced
- 6 cups of broth (vegetable, chicken, even water works)
- a pinch of red hot chili pepper flakes (or as much as you handle!)
- a large pinch of dried thyme
- sea salt and pepper to taste
- 1 cup of dry lentils (or dry split peas) or 1 can of cooked lentils (or split peas, rinsed and drained)

In a casserole, over medium-high heat, cook onion, garlic, thyme and red hot chili pepper flakes in a couple tablespoons of olive oil. When they're soften, add potato, carrots, and leeks (wash them very well, because they can carry a lot of sand). Cook for 5 minutes, then add the celery, the broth, salt and pepper.
Note: If you are using dry lentils, add them now, and simmer the soup for about 45 minutes, until the lentils are cooked. Or, if you are using the cooked lentils, simmer the soup for about 25 minutes until all vegetables are soft, then add the lentils, and heat for 3-4 minutes.
Serve now and enjoy!
Photo provided by: Freefoto @ http://www.freefoto.com/

 

Mint and dill slow cooked lamb

Monday, July 26, 2010 at 09:50PM

There was a special on a Save on food yesterday and decided I would do something different for dinner tonight. I really like lamb, but it is usually not really affordable and hard to find good quality lamb in a supermarket. I usually prefer to buy my meat in a butcher shop but the opportunity was there and I took it. I arrived early enough to prepare the lamb and slow cook it for dinner and it was amazing! We were just so hungry that we forgot once again to take a picture but boy believe me it was good. I inspire myself of French restaurant in Quebec city and went for flavor through spice and kept the recipe light. I added seasonal veggie to accompanie the lamb.

Ingredients:
- One medium to large lamb shanks, fat removed
- 3 carrots cut in chunk
- 2 yam potatoes cut in medium size cube
- 2 small onion cut in chunk
- 3 fresh garlic clove
- 2-3 corn cut in half
- 3 tablespoon of mint sauce
- 4 spring of fresh dill
- 4 spring of fresh mint
- rosemary, thyme
- Olive oil
- 5 cups of low sodium chicken broth

Recipe
1- Add olive oil in a pan and brown the lamb shank on each side for about 3 minutes each
2- Take the lamb out of the pan and put it in the slow cooker cast
3- Add the corn, carrots, yam then the onion and garlic and make sure everything is spread out in the bowl.
4- Mix the 5 cups of chicken broth with the mint sauce, add the rosemary and thyme
5- Add the previous mix to the slow cooker.
6- Cover the lamb with 2 spring of mint and 2 spring of dill
7- Cut the rest of the mint and dill and sprinkle on the vegetables.
8- Set you slow cooker on low and cook for 7 hours. If on high cook for 4 hours.