Because everything is always better with booze… why now giving your morning oatmeal a little Frangelico punch!
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Spinach & Tomato Galette with Hard Boiled Eggs
It was my first time making a galette of any kinds and like the girls from Food52 said in their video for the NY Times, making a galette is super easy and it’s one of those meal where you don’t really need a recipe and, once you understand the principles, and/or you already have your dough recipe ready, it’s only a question of filling.
A few days ago, without any recipe but with a head full of ideas, I gave it a shot. The dough came out hard and cracky like I wanted and although it was a “win”, I promised myself to make a different crust for each future galettes because… well… they are worth it!
I sincerely hope you get around to try this one. We ate it as a breakfast with a hard boiled egg but by all mean be creative and eat it for lunch and dinner as well.
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Fish Broth #01
I knew I did good to keep all those shrimps shells in my freezer from past recipes. I had two medium bags full so I thought this could be the right time to use them. What’s fun and so easy about making your own broth is that you can make it with pretty much everything: shells, bones, even the head and the tail of the fish you previously cooked. Keep everything in the freezer and you’ll be happy you did once you try this recipe or create your own. Homemade broth is so much better than the store version because you are 100% sure of everything in it, you’ll be able to customize it and control the salt quantities.
Ok this one is going in to the kitchen basics section because even if it’s sort of a recipe, I find making broth is part of the basic of cooking. There is so many different ways to make broth, like I’ve said, and this is why I wrote this one as #01.
Now be adventurous and try to customize your broth by adding different ingredients. You can modify it to better match the final recipe you have in mind and this could be the difference between a good meal and an awesome one. I created this broth for a fish soup/dinner I made few weeks ago when I had some friends over. The soup came out amazing and it’s in big part because of this broth. The recipe will be on the blog shortly so stay tuned and enjoy this one 🙂
This recipe will give you one full regular size masson jar and a bit more that you will be able to keep in the fridge. Since the recipe is custom, I don’t suggest you try to can it but maybe with a pressure canner it would become safe enough for shelf storage but I haven’t tried. I kept my masson jar in the fridge and almost used the entire thing when I made my soup….
Spicy Italian Seasoning
Most pre-made spice mix that you will find at the grocery store always have too much salt of other preservatives added so I preferred to make my own mix. Inspired by many store bought blends, I hope you’ll enjoy this recipe. Use it just as you would any store bought mix and add the salt in your recipe.
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BBQ Lamb Spring Rolls with Sweet Maple Sauce
It’s Easter tomorrow and since lamb is one of the preferred meat to eat on this day, I thought this recipe was perfect for the occasion. I don’t think I need to explain again how I like to mix cultures because I have talked about it quit often in my previous posts. Today I’m doing it all over again with these BBQ lamb Spring rolls with sweet maple sauce. Yes maple again… lol I think I’m seriously addicted and you can blame it on the fact that I’m Canadian 😉
They are fairly easy to do, you will only need a bit of patience. The only “tricky” part would be if you never worked the rice paper but the only thing you need to make sure is you roll it tight. My first goal was to make a step by step photo with this recipe to explain you how to roll the rice paper but I found this very useful and well explained link on VietWorldKitchen that I think will be perfect.
You can keep your spring rolls for one day in the fridge between layers of wax paper so they don’t stick together and what I like to do is to add a wet towel at the bottom of my container (under a wax paper) to keep some sort of moisture.
Bon appetit!
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Roasted Fennel with Grains of Paradise, Honey and Thyme
I meant to post this yesterday but life had decided otherwise…
Here’s the first recipe of many others where I’m using the amazing grains of paradise that we learned about in my previous post. Like I told you in that post, one of my favorite uses for these amazing peppery seeds is on roasted veggies and what’s better than roast fennel bulbs seriously. This recipe is simple and delicious plus you can serve this side dish with pretty much anything. I personally love it on the side of a big juicy steak 😉
Enjoy!
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Homemade Cajun Spice Blend
Creating my own spice blends have been such an adventure up to date and I’m proud to say that I found some pretty fun mixes that I think you guys might enjoy. Let me know what you think about this festive Cajun spice blend! Why am I calling it festive? well only because I added a touch of cinnamon in it.. Don’t be scared, it’s true that it’s something that we don’t usually find in cajun blends but just try it out as a dry rub on fish, seafood, chicken or even meat! Oh and it’s also great for many type of sauces! Enjoy!
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Stuffed Jalapenos Peppers
Planning a dinner party? Here’s a fun and EASY appetizer your guests who like spicy food will jump on!
** IMPORTANT ** Cutting Jalapenos peppers will BURN YOUR FINGERS!! The best trick I have found is rubbing alcohol or Hand Sanitizer in a pretty big quantity, then wash your hands with soap… don’t do like me and wait for two full day wondering why is your hands burning that much… it’s awful! lol
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3 Easy, Fast and Favorful Dipping sauces ready for BBQ season!
These sauces are good with fries, raw veggies, sandwiches and more! Try them out and bring me back some comments!
2 tablespoon of Mayonnaise
1 tablespoon + 1 teaspoon of Dijon mustard
2 teaspoons of crushed, dried Rosemary
Pinch of crushed black pepper
2 tablespoon of Mayonnaise
1/4 teaspoon of coriander seed, crushed
1/2 or 1 teaspoon of grounded Cardamon
1/4 teaspoon of ginger powder
Pinch of Cayenne Pepper
2 tablespoon of mayo
1 teaspoon of honey
2 teaspoon of crushed dried thyme
Pinch of cayenne pepper
