Monday, October 10, 2011 at 01:26PM I had a successful thanksgiving dinner last night with my friends. I made summer squash soup, glazed carrots, steamed beans with caramelized shallots and red pepper and of course " La piece de resistance: Baked ham.
To make sure I will keep you coming back ill add a recipe per few days. Below you can find the baked ham recipe. Today I will share my summer squash potage with Greek minty swirl.
Ingredients
Soup
- 680g of baby summer squash , green or yellow, steam removed and sliced thin
- 1 yellow potatoes, peel removed, sliced thin,
- 2 carrots, peel removed, sliced thin.
- 1 medium onion, chopped
- 2 garlic clove, finely sliced
- 5 tablespoon of butter
- 4 cups of chicken stock
- 1/4 cup of Greek yogurt
- salt
For the minty yogurt swirl
- 1/2 cup plain Greek yogurt
-1/2 cup of fresh mint
For Garnish
- Roasted pumpkin seeds
Recipe
1- In a large pan, melt the butter over medium heat and add the sliced garlic and onion. Cook until the onions are translucent, about 7 minutes.
2- Add the carrots, potatoes, and squash and roast for 2 minutes. Than add the chicken stock and mix well, bring to a full boil.
3- Reduce heat, add the Greek yogurt, salt and mix well. Let simmer for 25 minutes. Pour into a blender or use a hand blender to blend until smooth and thick. Pour into serving bowl.
4- For the swirl adds the mint and yogurt and mint in a blender and blend until smooth. Pour into a squeeze bottle.
6- Using your squeeze bottle, start at the side of the soup bowl and work your way, squeezing slightly, into a swirl.
7- Garnish the middle with some toasted pumpkin seeds.
To make sure I will keep you coming back ill add a recipe per few days. Below you can find the baked ham recipe. Today I will share my summer squash potage with Greek minty swirl.
Ingredients
Soup
- 680g of baby summer squash , green or yellow, steam removed and sliced thin
- 1 yellow potatoes, peel removed, sliced thin,
- 2 carrots, peel removed, sliced thin.
- 1 medium onion, chopped
- 2 garlic clove, finely sliced
- 5 tablespoon of butter
- 4 cups of chicken stock
- 1/4 cup of Greek yogurt
- salt
For the minty yogurt swirl
- 1/2 cup plain Greek yogurt
-1/2 cup of fresh mint
For Garnish
- Roasted pumpkin seeds
Recipe
1- In a large pan, melt the butter over medium heat and add the sliced garlic and onion. Cook until the onions are translucent, about 7 minutes.
2- Add the carrots, potatoes, and squash and roast for 2 minutes. Than add the chicken stock and mix well, bring to a full boil.
3- Reduce heat, add the Greek yogurt, salt and mix well. Let simmer for 25 minutes. Pour into a blender or use a hand blender to blend until smooth and thick. Pour into serving bowl.
4- For the swirl adds the mint and yogurt and mint in a blender and blend until smooth. Pour into a squeeze bottle.
6- Using your squeeze bottle, start at the side of the soup bowl and work your way, squeezing slightly, into a swirl.
7- Garnish the middle with some toasted pumpkin seeds.
Tuesday, October 4, 2011 at 12:55AM Hi this time of the year again! Thanksgiving is coming and so is Christmas. I am proud to introduce you to the perfect replacement to the traditional turkey. It is easy to make and really tasty. It is the perfect dish to serve family style, with mashed potatoes and brussel sprouts. Here is my family pineapple and cloves ham.
Ingredients
- 1 large ham, bone in.
- 250 ml VH cherry sauce, or any other brand
- 1 large can of sliced pineapple
- 14 whole cloves
- salt and pepper
Recipe
1- Lay the ham in a deep oven proof pan.
2- With the help of whole cloves, prick a pineapple slice to the ham. Use 3-4 clove per slice and toothpick if necessary. Repeat 3 times around the ham.
3- Baste the ham and pineapple slices with the cherry sauce by making sure the side are completely covered.
4- Add the rest of the pineapple slices on the bottom of the pan and all around the ham.
5- Pour the pineapple juice from the can on the top of the ham.
6- Prick 5 more cloves around the ham.
7- Bake at 350°F for 4 hours.
Ingredients
- 1 large ham, bone in.
- 250 ml VH cherry sauce, or any other brand
- 1 large can of sliced pineapple
- 14 whole cloves
- salt and pepper
Recipe
1- Lay the ham in a deep oven proof pan.
2- With the help of whole cloves, prick a pineapple slice to the ham. Use 3-4 clove per slice and toothpick if necessary. Repeat 3 times around the ham.
3- Baste the ham and pineapple slices with the cherry sauce by making sure the side are completely covered.
4- Add the rest of the pineapple slices on the bottom of the pan and all around the ham.
5- Pour the pineapple juice from the can on the top of the ham.
6- Prick 5 more cloves around the ham.
7- Bake at 350°F for 4 hours.
Ragoût de boulettes!
I was asked to provide someone with the 10 most famous French Canadian recipes. I realised that I had forgot to included two of these wonderful recipes on my site. Here is one recipe that brings a lot of memory. It is famous in my family during the holidays or when we want to eat something really traditional. Here is our recipes:Ragoût de boulettes
Ingredients-1 medium onions finely chopped
- 2 pounds of ground pork
- 2 tablespoon of butter
- 3 cups of chicken stock
- 4 tablespoon of flour
- 4 tablespoon of cold water
- 1 teaspoon of cinnamon, 1 teaspoon of ground clove, 1 teaspoon of nutmeg.
Recipe
1- Mix the onion and spice in a large mixing bowl.
2- Add the ground pork and mix well, add salt and pepper.
3- Make a meatball of about 1 1/2 inch in size. Repeat until no meat is left.
4- In a large pan melt the butter and cook the meatballs for about 5 minutes.
5- Add the chicken stock, cover and let simmer for 40 minutes.
6- Remove the meatballs, scrap the bottom of the pan, add the water and slowly add the flour mixing constantly. Mix until the sauce as thickened.
7- Add the meatballs, serve with mashed potatoes, green beans, preserves (beets, carrots)
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