La cuisine d'Hélène

Caramilk Fudge

2009-12-08T10:44:00.009-08:00

I love this time of the year. I am planning for the visit of my two oldest kids at Christmas. We love spending quality time together. They already requested their favorite meals and desserts. Since they are both at university they don't spend much time in the kitchen. I am trying a new fudge recipe for them.

Tomorrow we have a cookie exchange at the Military Family Ressource Centre. Eighteen girls signed up. I had to make a double batch of this fudge. I love this new combination. I will be making it when the kids come home.

If you have not done it yet you still can participate in my Epicure Selections Baking Giveaway. You have until Dec. 10th, midnight WST to participate.

To-Die-For Caramilk Fudge
Printable Recipe

2 c. Brown Sugar
1 can Condensed Milk
3/4 c. Butter/Margarine (shouldn’t use soft margarine)
1 c. Icing Sugar
1 tsp. Vanilla
4-6 Caramilk Bars (recipe called for 6 but I’ve made it with 4 most times too)

8×8″ greased pan

1. Microwave brown sugar, condensed milk, and butter for 8-9 min (Always 8min in my microwave). STIR every 2 minutes.

2. Add icing sugar and vanilla. Mix with handmixer for 4 minutes.

3. Pour half the mixture into a well-greased pan.

4. Lay the caramilk bars and pour the rest of the mixture on top and smooth!

Epicure Selections Baking Giveaway

2009-12-06T09:22:00.011-08:00

Exciting news today, Epicure Selections will send a Holiday Baking package to one of my lucky readers. Epicure Selections is a Canadian Company that sells through direct sales. They offer the finest quality food products.

The following prize has a value of $125.00

Cherries & Berries
Gingerbread Spices
Chrystallized Ginger
Dark Belgian Chocolate
Pure Cocoa
Baking Powder
Measuring Cup Set

1- Please leave a comment below and let me know what is your favourite Appetizer.
2- Only one entry per person.
3- Anyone can comment but the contest is open to Canadians only.
4- You have until Thursday December 10th, midnight WST to participate.

If you don’t want to miss any upcoming giveaways subscribe to my blog and follow me on Twitter.

Maple Date Bars - Cooking Light Virtual Supper Club

2009-12-04T00:01:00.002-08:00

For this month our Cooking Light Virtual Supper Club is making cookies. We thought that a 'Vitual Cookie Exchange' would be fun.

Last week my parents flew from Québec and I wanted to have a treat to eat when we arrived home. I bake a batch of Maple Date Bars. I haven't had date bars in a while since all my recipes are high in fat. To my surprise this low-fat recipe is really good. Within couple days the bars were gone. They were enjoying them even for breakfast with a good cup of coffee. I like the fact that these bars uses one of my favorite ingredients: maple syrup.

See what others are baking this month for our cookie exchange:

*Jamie: Raspberry Strippers

*Val: Orange Walnut Tassies

*Aggie: Peppermint Patties

*Shelby: Chocolate Hazelnut Thumbprints

Recipe:
Maple-Date Bars

Aylmer Gourmet Pasta Sauces

2009-12-01T09:08:00.013-08:00

I received a package with Gourmet Pasta Sauces from Aylmer. One night that my son was playing hockey I wanted to prepare a quick, healthy meal. In less than 20 minutes Dinner was ready. I prepared pasta with Aged Four Cheese. We enjoyed our Dinner. I was impressed with the taste of this product compare to canned pasta sauce or in a jar. The sauce can be heated in the microwave for 90 secondes. We topped ours with fresh Parmigiano-Reggiano and served with a green salad as a side dish. They have three other varieties of pasta sauce: Vine-Riped Tomato & Basil, Fire-Roasted Tomato & Garlic, Grilled Portobello Mushrooms which I can't wait to try. Another plus for this sauce is that there are no preservatives, added sugar, or artificial flavours and colours.

For more information please visit their website:
Aylmer Gourmet Pasta Sauce

On a another note my parents came to visit us from Québec. They spent a week in beautiful Comox Valley. This was the first time that they ever visited British Columbia. It was nice to have a chance to show them where I live and the life that we have here. We also drove to Victoria to visit my cousin. We were greated with a beautiful Dinner. For the night we stayed at a wonderful B&B: The Fairholme Manor. I would recommend this B&B to anyone that visits Victoria. Sylvia is a charming host and makes delicious breakfast. We had fresh fruits, smoked salmon eggs benedict, a to-die-for Chocolate Espresso Loaf. Coffee was Caffee Umbria. I love the strong taste of it. She also had published a cookbook: Fabulous Fairholme: Breakfast & Brunches

Website: Fairholme Manor

Grilled Pepper Poppers & an Award

2009-11-12T00:01:00.011-08:00

(My son Mathieu (15) took this picture)

For this month our Cooking Light Virtual Supper Club shared tapas-appetizers. I choose to prepare Grilled Pepper Poppers. I enjoyed the delicious creamy texture of the filling but the poppers were a bit too hot for my taste. Next time I will make them using those small sweet peppers that you can find in different colors at your grocery store. Also the filling is really good as a dip for veggies or tortilla chips.

Recipe:
Grilled Pepper Poppers

Also you can visit these blogs that participate in this monthly event:

The Life and Loves of Grumpy's Honeybunch: Harvest Sweet Potato Pecan Pie Tartlets

More Than Burnt Toasts: Windowpane Potato Chips & Sliders with Shallot-Dijon Relish

Aggie's Kitchen: West Indies Shrimp & Mini Ham and Cheese Frittatas

Mom's Cooking Club: Warm Cranberry Walnut Brie & Mini Crab Cakes with Herbed Aioli

Award:

I received this award from Eat me, delicious a great vegetarian blog from Vancouver, BC. She also has a cute cat and you can find delicious dessert recipes on her blog. Thanks for the Award.

Nutella Swirl Pound Cake

2009-10-24T15:10:00.002-07:00

This Nutella Swirl Pound cake is buttery and chocolatey. This cake was baked on Thursday because my son is refeering in a hockey tournament this weekend and I wanted to have a sweet treat to grab and go between games. I first saw that cake on Val's blog More Than Burnt Toast

You can bake the pound cake without the Nutella. I like to cut it in small cubes and eat it dipped in Chocolate Fondue. A delight.

Recipe:
Nutella Swirl Pound Cake: Food and Wine Magazine Oct. 2009
{Printable Recipe}

Blogs to visit:

Kitchen Simplicity

The Cinnamon Quill

Zoom Yummy

Purple Cookie

Imperrfections

Let Her Bake Cake

Pâtisserie Natalie

On Monday Oct. 26 visit Nine Bloggers for a Halloween Treat:
Trick or Eat

French Onion Soup - Cooking with Wine

2009-10-13T00:01:00.014-07:00

Sunday I have been busy in the kitchen cooking a delicious French Onion Soup with homemade baguettes for our Cooking Light Virtual Supper Club. This month the theme was cooking with wine. During my visit in Oregon, this summer, I bought a nice Chardonnay. This is the wine that I used for the soup.

The soup is time consuming, you need to plan ahead. The onions are slowly caramelized for 2-3 hours and then you start making the soup. The recipe says that it is for 8 servings but if you are eating the soup for a main meal it will serve 4. You can freeze the soup without the bread and the cheese.

Here is what everyone is cooking this month:

Shelby: Cheese Fondue with Apples

Val: Baked Rice with Butternut Squash

Jamie: Salmon with White Wine-Mustard Sauce

Aggie: Red Wine Pear Crisp with Spiced Streusel

Recipe:
French Onion Soup
(Printable Recipe)

White Chocolate Macadamia Cookies - Epicure Selections

2009-10-09T15:23:00.017-07:00

I am starting to think Holidays. Cookies are always a hit at my place. I like to test them before I bake them during the month of December. I was searching for a White Chocolate Macadamia Cookies and found one while visiting Brown Eyed Baker There is a lot of good recipes on her blog and she is also a finalist for Best Baking Blog on Foodbuzz. If you had not done so you should go and vote. At the same time you will discover lot's of great blogs.

The white chocolate and the decorating sugar are from Epicure Selections. They have amazing products this Fall. I will be baking more using their products. More recipes to came.

Here is a list of new blogs that I have discovered, please take the time to visit them:

I just found that blog today. Love the pictures:
Salted Lemons

I started talking to Kamran on Twitter. I thought he was so mature for his age (17). He has a great blog and I love his pictures that he takes with a point & shoot. He is an inspiration. He is a finalist for Best Visual Blog on Foodbuzz:
The Sophisticated Gourmet

Thorsten from Germany is passionate about food photography. His pictures are stunning.
My2Penn'orth

Another twitter 'friend' Yasamin just started a food blog. Go have a look, her Boneless Chicken Kabob, Grilled Heirloom Tomatoes with Saffron Rice surely looks yummy.
Pinch my Saffron

Recipe:

This recipe is adapted from Brown Eyed Baker.
White Chocolate Macadamia Nut Cookies

Yield: About 2 dozen cookies (depending on size)

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, melted
1 cup packed light brown sugar
½ cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1 cups chopped macadamia nuts
1½ cups white chocolate chips

1. Preheat the oven to 350 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.

3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.

4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.

5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten (not too much!).

6. Bake for 10-12 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.

Winner of the Epicure Selections Giveaway

2009-10-04T21:50:00.007-07:00

I am so excited to announce that La Table de Nana has won the Epicure Selections giveaway valued at more than $100.00.

She will receive:
-Canadian Maple Brining Collection that includes: Mulling Spices, Black Pepper, Maple Spice Dip Mix, Turkey Rub and Brining Bags
-Pumpkin Spices
-Nacho Cheese Dip
-Spinach Dip
-Pinot Noir Wine Jelly
-Cheese Potato Topper
-Dip Baker

Congratulations!

Vote for my recipe and you could win a Phoenix Knife

2009-10-01T10:29:00.002-07:00

I did submitted my Gingerbread recipe that I posted on Oct. 1st for a contest. You have until October 7th, 2009 to vote for my Gingerbread recipe and you could win a beautiful Phoenix Knife. Please click on this link to vote:
Bread Contest

Thanks,

Hélène

Gingerbread Cake - Epicure Selections & a Giveaway

2009-09-23T16:19:00.010-07:00

Some of you had asked me what will be my dessert for Thanksgiving. This year it will be a Gingerbread cake. I love spices and this cake has five different one that was sent to me by Epicure Selections.

Smelling spices reminds me of my home when I was growing up. In the Fall we could smell cinnamon all over the house as my mom would prepare apple pies, apple crisps & apple compote. In the winter the house would be filled with allspice & cloves when she was cooking tourtière.

This gingerbread cake is moist with buttermilk & molasses. I usually prepare a cream cheese icing for this cake. Some people prefer to only dust it with powdered sugar.

For the Giveaway:

I have some good news for you; one lucky reader from Canada will receive a Canadian Maple Brining Kit on time for Thanksgiving and a box full of great products from Epicure Selections valued at more than $100.00.

-Canadian Maple Brining Collection that includes: Mulling Spices, Black Pepper, Maple Spice Dip Mix, Turkey Rub and Brining Bags
-Pumpkin Spices
-Nacho Cheese Dip
-Spinach Dip
-Pinot Noir Wine Jelly
-Cheese Potato Topper
-Dip Baker

Rules:

1- Please leave a comment below and let me know what is your favourite Thanksgiving Dinner menu.
2- Only one entry per person.
3- Anyone can comment but the contest is open to Canadians only.
4- Draw will be on Sunday October 4th at 9 p.m. E.T.
5- The winner will be announced on Monday October 5th.

Recipe:

Gingerbread Cake:

2 1/4 cups sifted all-purpose unbleached flour (11 1/4 ounces), plus more for dusting pan
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon Dutch-processed cocoa powder
8 tablespoons unsalted butter , melted, then cooled to room temperature
3/4 cup mild molasses
3/4 cup granulated sugar (5 1/4 ounces)
1 large egg
1/2 cup buttermilk
1/2 cup milk

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease bottom and sides of 11 by 7-inch baking pan; dust with flour, tapping out any excess.

2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.

3. Beat butter, molasses, and sugar in large bowl with electric mixer on medium speed until combined. Beat in egg until incorporated. Gradually add buttermilk and milk until combined.

4. Add dry ingredients to liquid; beat on medium speed until batter is smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. If using fresh ginger, batter will be lumpy. Scrape batter into prepared pan.

5. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 40 minutes. Set pan on wire cake rack and let cool for at least 10 minutes. Serve warm, or at room temperature. (Gingerbread can be wrapped in plastic, then foil, and refrigerated up to 5 days.)

7. Set pan on wire cake rack and let cool 5 to 10 minutes. Serve hot, warm, or at room temperature. (Gingerbread can be wrapped in plastic wrap, then foil, and refrigeratored up to 5 days.)

A Tavola Cookbook

2009-09-18T10:32:00.015-07:00

I received A Tavola cookbook from DK Publishing for reviewing. Many Thanks! This Publisher as teamed up with Blogger Aid Changing the World of Famine. This is a dedicated group of food bloggers that will make their mark on global hunger and kitchens around the world when they release “The BloggerAid Cookbook." The proceeds from the sale of this cookbook will benefit Friends of World Food Program. I am excited to be part of such a wonderful group and if you would like to join please visit the BloggerAid website.

A Tavola is an Italian Cookbook from the Culinary Institute of America Dining Series. It captured my attention with the many beautiful photographs not only of food but also of people and places. I read cookbooks like novels so being able to feel that I am in Italy it’s like I am on a culinary adventure. A real feast for the eyes.

This book is written by Gianni Scappin and Vincenzo Lauria. They come from different regions and they share their favourite recipes. Italians have access to mountain fields or garden plots and they create delicious and flavorful recipes. Fresh cheeses, vegetables, oil, seafood, wine comes to mind when I think of Italy. In this cookbook you will find lots of recipes using these simple, fresh ingredients. Mouth-watering recipes like Caramelized Pear with Parmigiano-Reggiano Wedges and Balsamic Vinegar, Market Fish with Escarole and Yellow Potatoes, Laganica Ragu with Fresh Fennel. There is five chapters in the cookbook: Small Dishes and Soups; Pizzas and Breads; Polenta, rice and Pasta; Main Dishes and Accompaniments; Digestives, Liqueurs and Desserts. Most recipes have a picture and the instructions are user-friendly making it easy to create an Italian Feast at home. If you love authentic Italian cuisine this cookbook is for you.

Bruschetta with Three Different Toppings

The best way to enjoy this piece of bread is as simple as this: choose an appropriate bread, grill it at just the moment you are ready to enjoy it, leave the inside soft and the outside not too hard. Good olive oil is a must; after that, it’s whatever your heart tells you. Here are some ideas: chicken liver, grilled beef, cauliflower, broccoli, kale (I recommend Lacinato), roasted beets with goat cheese, chickpeas with olive paste, beans with grape tomato and a hint of truffle oil, meat of any kind (especially if it has been braised and then pulled, or grilled and thinly sliced), escarole, lentils, eggplant, peppers, zucchini, and any kind of seafood from grilled to braised. I made this recipe easy to put together, without the hassle of cooking your own legumes or making your own olive purée. Organic canned chickpeas work great, just drain and rinse them. For the mushrooms, porcinis, chanterelles, or morels are my favored choices, but, of course, you can just see what the market has to offer for the money you have in your pocket.

Serves 4-6

Broccoli rabe topping
1 lb broccoli rabe
¼ cup extra-virgin olive oil
3 garlic cloves, crushed
¼ tsp hot pepper flakes, as needed
Salt and freshly ground black pepper, as needed
¼ cup dry red wine

Mushroom-asparagus topping
1 shallot, minced
2 tbsp extra-virgin olive oil
2 tsp chopped parsley
1½ cups sliced mushrooms
¼ cup white wine
1 lb white or green asparagus, peeled and blanched
2 hard boiled eggs, chopped
1 tsp chopped tarragon
1 tbsp lemon juice

Chickpea topping
1½ cups chickpeas, cooked, unsalted, drained
1 tbsp prepared black olive purée (tapenade)
Salt and freshly ground black pepper, as needed
12 bread slices, preferably unsalted

ciabatta
½ cup extra-virgin olive oil
1 garlic clove, halved

Garnishes
Extra-virgin olive oil, as needed for topping bruschetta
¼ cup grated Parmigiano-Reggiano (for broccoli rabe topping)
3 oz fresh goat cheese, crumbled (for chickpea topping)

1. For the broccoli rabe topping: Rinse the broccoli rabe well, remove the hard stems, and cut into pieces small enough to fit on top of the bread slices. Heat the olive oil with the garlic and hot pepper flakes in a skillet over medium heat. Once the garlic starts getting a little bit of color, about 2 minutes, add the broccoli rabe, season with salt and pepper, and toss to coat evenly with the oil. Cook for 2 to 3 minutes, stirring frequently. Add the wine and finish cooking until soft, about 5 to 6 minutes more.

2. For the chickpea topping: Drain the chickpeas well and rinse in cool water if using canned beans. Toss them with the olive purée, salt, and pepper, and set aside. Garnish with goat cheese just before serving.

3. For the mushroom-asparagus topping: Preheat a grill to medium-high or the oven to 450°F. Heat the shallot with half of the oil in a sauté pan over high heat for 3 to 4 minutes. Add the parsley and mushrooms and cook for 1 minute. Add the wine and finish cooking the mushrooms until they are tender and flavorful, about 5 minutes. Place in a bowl and set aside.

4. Blanch the asparagus spears in a large pot of boiling salted water. Cut off the hard stems and then grill or roast them in the oven for 2 to 3 minutes until they are lightly browned. Slice them on a diagonal about ½ inch long and toss them with the mushrooms. Mix in half of the hard boiled eggs, the tarragon, lemon juice, and the rest of the oil. (Reserve the rest of the eggs to top the bruschetta just before serving.)

5. To complete the dish: Once the three toppings are ready, begin to get the bread ready. Brush the slices lightly with olive oil. Grill or broil the slices until golden on both sides but still soft on the inside. While they are still very hot, rub the garlic clove on each slice and set on a plate. Top each slice with the fillings and then add a garnish: For the broccoli rabe, sprinkle some Parmigiano-Reggiano cheese on top before serving. For the chickpeas, crumble some of the goat cheese on top. For the mushroom-asparagus, top with the remaining chopped egg. Enjoy.

Recipe Note
Broccoli rabe has a great, bitter flavor, which I like but you may not. To reduce the bitterness of the broccoli rabe, you may wish to blanch it first in a large pot of boiling salted water. Blanch for about 2 minutes, then
drain, rinse in cool water, and squeeze to get rid of the excess water.

Vin Cotto
Vin cotto (cooked wine), mosto cotto (cooked must), and saba are all sweet vinegars that are used as sweeteners and condiments. They are made by cooking down the grape must left over from making red wine (winemakers refer to this sediment as the “lees”). These vinegars are sweeter than balsamic vinegar, but are used in much the same way.

Canadian Maple Brined Chicken & Giveaway - Epicure Selections

2009-09-16T13:26:00.016-07:00

Special Thanks to Aran from Cannelle et Vanille for the great tips on photographing in low light condition. Please visit her blog and you will be inspired by her creations.

We are all getting ready for Thanksgiving in Canada. Only three weeks to go. In Canada Thanksgiving is a Monday so people either celebrate the Saturday, the Sunday, Monday or the three days. It’s the time of the year to be with family and friends. This year we are still living on the Island and my family lives thousands of miles away. We will celebrate without them. I’m a bit sad about it. We love to see each other in my family. We always have a great time. I have two sisters and one brother and we don’t see them as much as we would like. When we meet we always plan food ahead of time. It plays a big role in our family reunion. One rule is that everything has to be homemade. Also because we are French we love great wines. After a great meal and wine you may find us all singing, dancing, doing crazy things and having a great time. Since we all live apart we usually see each other over two days and the next morning we have a big brunch. Those mornings we talk about the night we had and watch the pictures and videos we took the night before. We cherish those special moments in our lives and they are our most precious memories.

Couple weeks ago I received a big box of products from Epicure Selections. Some of you might not know that this is a Canadian Company that sells through direct sales. They offer the finest quality food products. They sent me a Canadian Maple Brining kit. Perfect timing for Thanksgiving. I like to try a recipe at least once before we have guests for Dinner. So I did prepare a chicken using the brining kit. Brining makes cooked meat moister. It will prevent your meat from drying out. It will also carry a great flavor into the meat. What I love about the kit is that it comes with everything you need to brine the Turkey. In the Canadian Maple Brined Turkey kit you get Mulling Spices, Black Pepper, Maple Spice Fruit Dip Mix, Turkey Rub and bags. All you have to do is add water, salt, brown sugar and brine the Turkey for a couple of days. If you have always been afraid to cook a Turkey you should try this kit and your family will be delighted with the results. That brined chicken was outstanding. I’m still licking my fingers.

Giveaway:
I have some good news for you; one lucky reader from Canada will receive the Canadian Maple Brining Kit on time for Thanksgiving and a box full of great products from Epicure Selections valued at more than $100.00.

-Canadian Maple Brining Collection that includes: Mulling Spices, Black Pepper, Maple Spice Dip Mix, Turkey Rub and Brining Bags
-Pumpkin Spices
-Nacho Cheese Dip
-Spinach Dip
-Pinot Noir Wine Jelly
-Cheese Potato Topper
-Dip Baker

1- Please leave a comment below and let me know what is your favourite Thanksgiving Dinner menu.
2- Only one entry per person.
3- Anyone can comment but the contest is open to Canadians only.
4- Draw will be on Sunday October 4th at 9 p.m.
5- The winner will be announced on Monday October 5th.

If you don’t want to miss any upcoming giveaways subscribe to my blog and follow me on Twitter.

Canadian Maple Brined Turkey

1 cup (250 ml) Kosher salt
1/2 cup (125 ml) brown sugar
16 cups (4 L) water
2 Tbsp (30 ml) VE Mulling Spices
1 Tbsp (15 ml) whole VE Black Pepper
2 Tbsp (30 ml) VE Maple Spice Fruit Dip Mix
2 whole apples, cut into quarters
16 cups (4 L) ice water
14 -16 lb (6.3-7.2 kg)Turkey

Combine first 7 ingredients in a saucpan and simmer over medium-high heat. Stir occasionally until salt and sugar have dissolved.

Bring to a boil. Remove from heat and cool to room temperature, then refrigerate until ready to use.

When ready to brine turkey, stir ice water into prepared brine to make sure it is completely cold before pouring the brine into the bag. Place the Turkey into the bag. Pour the cold brine and add enough water to cover the Turkey. Place in refrigerator and brine Turkey for 2 days.

Cooking the Turkey:

Preheat oven to 350F.

Rinse the Turkey and pat dry with paper towel.

Stuffing a turkey should be done immediately before roasting. To ensure even cooking, spoon stuffing lightly into turkey – never pack. Stuffing can be baked separately from turkey; simply spoon into a lightly buttered casserole dish
and bake.

fter stuffing, return legs to tucked position and secure with kitchen twine. Tuck wings underneath and place, breast-side up, in VE Chef Eclipse Coated Roasting Pan. Lightly spray with olive oil and season skin with VE Turkey Rub.
Coarsely grind VE Sea Salt overtop.

Place in pre-heated 350° F (175° C) oven and cook 15-20 minutes per pound (or per 500 g). Begin checking for doneness 1 hour before recommended cooking time. If turkey breasts are browning too quickly, lightly cover with foil. Insert Instant-Read Pocket Thermometer into inner thigh, just above (but not touching) the bone. Turkey is cooked when inner temperature registers 180° F (82° C) stuffed, or 170° F (77° C) unstuffed.

Remove turkey from oven. Remove stuffing. Loosely cover with foil and let stand for 15 minutes to keep meat tender and make carving easier.

Enjoy your perfect holiday turkey with family and friends!

Adapter from Epicure Selections

Tips: You may halve or double the brine. The important thing is to prepare enough to cover the turkey entirely. Allow enough preparation time to ensure the turkey is fully thawed and the brine is cold before using. For a more pronounced maple flavour and a touch of sweetness, add up to 3 Tbsp (45 ml) maple syrup to oil and VE Turkey Rub when seasoning turkey prior to roasting. If you prefer turkey without skin, spread VE Turkey Rub underneath skin before cooking for maximum flavour without all the fat.

Maple-Roasted Root Vegetables - Epicure Selections

2009-09-13T10:08:00.013-07:00

If you are like me and try to cook by the seasons you will find a bounty of fresh vegetables at the market these days. At this time of the year we are talking about carrots, onions, parsnips, turnips, potatoes and many more. One of my favourite ways of cooking those vegetables is roasting them. It’s such a healthy way to introduce them to your family. Even picky eaters will like the sweet flavour of those vegetables. Since I received some great products that are high-quality from Epicure Selections, I am finding myself cooking a lot with them. I love experimenting and trying new recipes. One recipe that caught my attention was the Maple-Roasted Root Vegetables. Since I was making a vegetarian Sheppard Pie for Dinner this was the perfect side. In less than 10 minutes my vegetables were in the oven. The recipe calls for Epicure Selections Maple Spice Fruit Dip Mix. Once I opened the jar I smelled the dip mix and tasted it. Oh my, what a great smell. A quick look at the ingredients and I found out that there was Crystallized Maple Syrup in it. Right away I was excited. Never seen that mix before and did a quick search on their website and found many recipes that I can cook and bake using this mix. Recipes like Maple Bacon Braised Kale, Maple Spice Glazed Ham, Peaches in a Glass of Wine, Saucy Maple Blueberry Cake and Canadian Maple Brined Turkey.

Since Thanksgiving is coming soon for us Canadians, I am going to cook the Canadian Maple Brined Turkey. I will talk about it soon and I got some exciting news to share with you: Epicure Selections will be sending a beautiful package of their wonderful products to one of my readers from Canada. To make sure you don’t miss my updates and the contest you can subscribe to my blog and follow me on Twitter.

In the meantime here is the delicious recipe for:

Maple-Roasted Root Vegetables

4 medium carrots, peeled and cut into sticks
3 large parsnips, peeled and cut into sticks
1 small turnip, peeled and cut into sticks
1 large sweet potato, cut into sticks or wedges
2 large onions, cut into wedges
1/4 cup (60 ml) vegetable oil
2 Tbsp (30 ml) maple syrup
2 tsp (10 ml) VE Maple Spice Fruit Dip Mix
VE Sea Salt , to taste
VE Black Pepper, to taste

Preheat oven to 350° F (175° C).

Toss vegetables with oil, maple syrup and VE Maple Spice Fruit Dip Mix. Season with VE Sea Salt and VE Black Pepper.

Place in a VE Chef™ Eclipse® Coated Roasting Pan or covered casserole dish and bake, covered, for 30 minutes.

Uncover and bake for an additional 30 minutes, or until vegetables are fork-tender.

Fruit Dip Mix in different flavors: Maple Spice, Summer Berry, Lemon Chiffon

Red Pepper Jelly: so good served with cheese and crackers for the perfect appetizer

Crystallized Ginger Apple Crumble - Epicure Selections

2009-09-10T11:15:00.034-07:00

Fall is my favorite season of the year. At the market we can buy the best apples at this time of the year. There is so much you can do with apples. A dessert that I bake, only in the fall, is apple crumble. Last week I was in Ottawa to move my son in his new apartment for university. When I got back home I had a great package, waiting for me, from Epicure Selections. In the box I found baking products like baking powder, vanilla beans, cinnamon sticks, almond extract, edible blossoms and many more. One of the products that caught my attention was Crystallized Ginger. I had never baked with crystallized ginger before and wanted to do a recipe right away. I searched on Epicure Selections for a recipe and found one for Crystallized Ginger Apple Crumble. Right away I knew that this would be on the menu for last night Dinner. First I tasted the Crystallized Ginger. It was so good I could not stop snacking on the ginger. I prepared my crumble, and for the spices used Epicure Selections Apple Pie Spice. When I opened the jar it smells so good. I added a bit more than what the recipe called for because I do like my crumbles with lot's of flavor. This crumble was so good that I will make this recipe from now on.

I am so impressed with the quality of the Epicure Selections products. I am so glad that we have a Canadian Company that we can be proud of. If you are from Canada and want to try their products go to their website: Epicure Selections. I hope you give them a try and that you shop for Canadian products.

Being a successful Canadian Company is one thing but I like to encourage Companies that gives back to the community. This Canadian Company created Epicure Foundation in 2007. It is a non-profit charitable organization dedicated to enhancing the lives of Canadians through education and poverty relief. It's good to know that they regularly make funding and in-kind donations to more than 50 charities nationwide.

Crystallized Ginger Apple Crumble

4 large baking apples, peeled, cored and sliced
1/4 cup (60 ml) VE Crystallized Ginger, roughly chopped
2 Tbsp (30 ml) sugar
1 tsp (5 ml) VE Apple Pie Spice
1/4 cup (60 ml) butter, divided
1/3 cup (80 ml) brown sugar
1/3 cup (80 ml) flour
1/3 cup (80 ml) rolled oats

Preheat oven to 350° F (175° C) and lightly butter an 8" square baking dish.

Layer sliced apples and VE Crystallized Ginger into prepared baking dish. Combine sugar with VE Apple Pie Spice and sprinkle over apples and VE Crystallized Ginger. Break up 1 Tbsp of butter and dot across the top.

Blend together remaining butter, brown sugar, flour and rolled oats. Spoon mixture over apples and ginger (a great kid activity!).

Bake in oven for approximately 40 minutes or until crumble topping is browned and apples tender.

Adapted from Epicure Selections

Back to School - Peanut-Free Snacks

2009-09-08T13:10:00.022-07:00

I just came back, last night, from a week in Ottawa, ON. My son is starting first-year university and I helped him move out. We had a beautiful week, weather was on our side. Now I have two kids that are living in Ottawa and one still at home.

Today is the first day of school for Mathieu. There is no cafeteria in his school so he needs to pack a nutritious lunch. Also when I shop for snacks I have to be conscious of the different allergies. Did you know that one out of every 150 children suffers from a nut or peanut allergy? Some schools in Canada are enforcing strict rules and parents need to know which products are peanut-free to send to school.

Thanks to Loblaws, Canada's largest grocery retailer, they are taking this issue seriously. We can now shop for snacks that are clearly identify with the nut free logo. There is 10 products to choose from. Out of the 10 products, six are freshly-baked. They are available in different varieties and kids and adults will find a variety that they like for their lunches.

Loblaws sent me a box to try their products and do a review for a group I belong to called: BloggerAid Changing the Face of Famine. Members of this group use their blogs as a platform for raising awareness about hunger in communities at home and abroad. Soon a cookbook will be released and profits of the sale will benefit Friends of the World Program. Please check out the website and you can join us, if you had not done it yet.

So far we tried the Banana cakes and a friend of my son really like that treat. My son really likes the Soft and Chewy Chocolate Chips Cookies and I like the Soft and Chewy Cranberry Oatmeal Cookies. They had a great buttery taste.

Other snacks that we received are: President's Choice Blue Menu Wheat Bran Bites, no name Low Fat Crispy Rice Squares, President's Choice Cereal Bars and President's Choice Granola Bars.

Mozzarella Chicken Sandwich - Cooking Light Virtual Supper Club

2009-08-28T21:32:00.018-07:00

What a delicious Mozzarella Chicken sandwich with pesto that I made for our Cooking Light Virtual Supper Club. This month our theme is: Light Lunches. It's already September and my three kids are back to school next week. Two at university and one at high school. Since they started kindergarden I made nutritious lunches for them. That way you know what your kids are eating at school. It's a good habit to pack your own lunch and now my daughter packs a lunch when she goes to work in the summer.

Packing a lunch is not only for kids that are going back to school but for working adults also. When I was working I always brought lunch to work. It was healthier and cheaper.

This month our Cooking Light Virtual Supper Club made recipes for lunches.

Also I suggest that you visit Cooking Light for more ideas on: Packables Lunches.

Val - Lemony Hummus with Spicy Whole-Wheat Pita Chips
Shelby - Vegetarian Minestrone
Aggie - Lemony Orzo Salad
Hélène - Mozzarella Chicken Sandwich
Jamie - Chocolate Fudge Snack Cake

Bolognese Sauce - Epicure Selections

2009-08-28T20:36:00.042-07:00

Tonight's Supper was a thick, rich Bolognese Sauce made with spices that I received from Epicure Selections. I was so excited when I received a box of their products. It was like Christmas in August.

Epicure Selections is a company based in Victoria on Vancouver Island. I love local products. We have access to great cheeses, wine etc. on this Island. I was delighted when I learned that the Founder & President, Sylvie Rochette, is originally from Québec, the province I was borned and raised. This working mother started creating her own spice blends to offer Canadian families a way to prepare quick, healthy, delicious meals after a long day at work. Soon her products where in high demand and she did founded Epicure Selections. This year the company was awarded Business of the Year by the Victoria Chamber of Commerce. This shows that when you have dedication, commitment and work hard you can fulfil your dreams. What an example to follow. I love stories of successful woman.

Epicure Selections offers not only spices but also dip, salsa, salad dressing mixes, peppers, jellies, chocolate, popcorn seasonings, cookware, recipe books just to name a few. You can go to their website and browse their beautiful catalogue.

They even have a great section when you have access to a ton of recipes that featured their products.

On Sunday I am flying to Ottawa in Ontario for a week, with my son Maxime, to moved him in his new appartment. He is starting University on Sep. 8th. When I get back I will run a contest and one lucky winner will win Epicure products. Since I received my box I had made a great chicken souvlaki, while I was camping and a delicious dill dip. More recipes and reviews are coming soon.

Recipe:

Bolognese Sauce

• 1/2 lb (225 g) pancetta
• 1 1/2 lb lean ground beef
• 1 Tbsp (15 ml) olive oil
• 1 large onion, diced
• 1 Tbsp (15 ml) VE Roasted Garlic
• 1/4 cup (60 ml) tomato paste
• 1 - 28 oz can diced tomatoes, with juice
• 1 - 28 oz can crushed tomatoes, with juice
• 3 Tbsp (45 ml) VE Bolognese Sauce Mix
• 1/8 tsp (0.625 ml) VE Cinnamon, optional
• 1/4 cup (60 ml) whipping cream
• VE Sea Salt, to taste
• VE Black Pepper, to taste
Instructions
1. Heat a VE Chef Pasta Pot or large saucepan to medium; saute pancetta or bacon until crispy. With a slotted spoon, remove from pot. Drain excess fat and brown ground beef or pork until fully cooked. Remove, combine with pancetta or bacon and set aside.
2. Add olive oil to VE Chef Pasta Pot; saute onion for about 3 minutes. Stir in VE Roasted Garlic and tomato paste and cook a further 4 minutes.
3. Pour in both cans of tomatoes, VE Bolognese Sauce Mix and VE Cinnamon. Bring to a simmer, reduce heat to low and return meat to pot. Continue simmering for 30 minutes, or until sauce reaches desired consistency and all flavours are combined.
4. Stir in whipping cream and remove from heat. Season with VE Sea Salt and VE Pepper.

My notes: I did add 10 ml of crushed red peppers, 3 bay leaves, 1 tsp sugar and added more cinnamon. Also used half lean ground beef and half ground pork.

Source: adapted from Epicure Selections

Top 12 Collection: 3 Onion Dip Mix, Lemon Dilly Dip Mix, Cheese, Chives & Bacon Dip Mix, Herb & Garlic Dip Mix, Sun-dried Tomato & Herb Dip Mix, Pesto Artichoke Dip Mix, Guacamile Dip Mix, Cheese & Jalapeno Dip Mix, Red Pepper Jelly, Lemon Chiffon Fruit Dip Mix, Summer Berry Fruit Dip Mix

A mix of delicious seasonings & spices

Cinnamon Buns - Peter Reinhart

2009-08-25T14:23:00.021-07:00

Before going on vacation I baked some amazing, delicious cinnamon buns. This is part of the Bread Baker's Apprentice Challenge. The buns are prepared in 1 day. I suggest that you start in the morning if you want to eat your buns at Dinner time for dessert. They were so easy to make and much cheaper than the buns at my grocery store, they are selling them at $4.99 for 4. Mine looked much better and were freshly baked. In Reinhart's recipe you can make either the cinnamon buns or the sticky buns. Next time I may try half and half. Those sticky buns look really yummy too.

If you want to read more about the Bread Baker's Apprentice Challenge visit Pinch my Salt blog for more details. You can join the fun at any time and bake beautiful breads with us. We are baking all the recipes from Peter Reinhart's book.

Here are more pics for the cinnamon buns:

Cream the sugar, sald and shortening together and adding some lemon zest for flavor.

Add flour, water & yeast.

Mix well until the dough forms a ball. Ferment at room temp for 2 hours.

After fermentation roll the dough in a rectangle and add cinnamon & sugar mix.

Roll the dough into a cigar-shaped log and cut into 12 even pieces.

Proof at room temperature for 75 to 90 min. before baking.

After proofing they nearly doubled in size. They are now reading for baking. Preheat oven to 350F and bake for approx. 20-30 min. After you top your buns with a white fondant glaze.

Going Camping

2009-08-10T20:35:00.006-07:00

I am leaving for a camping trip to Seattle & Siuslaw National Forest, Oregon. I will be away for 10-12 days. I may not have access to internet and may not be able to leave comments on your blogs. Hope you all have a great two weeks :)

Potage Parmentier - Mastering the Art of French Cooking

2009-08-05T09:32:00.039-07:00

Julie & Julia movie is officially opening today. That will certainly bring renewed interest in the life of Julia Child and in her cookbooks and shows. That does for me. I'm going to see the movie and fI have been reading her books since couple weeks.

I've always liked Julia's cooking style. Her recipes are so well written and mouthwatering. They are detailed in the extreme. I've never cooked from Mastering the Art of French Cooking until a couple weeks ago. I asked on Twitter is anyone was up to the challenge and did get couple replies. We have been cooking recipes from the book and we do blog and tweet about it on Fridays. What I learned from cooking with Julia is that the dishes that you prepare are tasty, they are laborious and I learn something new each experience. If you want to be successful with Julia's recipes read the recipes through from start to finish before beginning.

This week I made Potage Parmentier - (Leek & Potato Potage). Julia did not let me down. The potage was flavorful.

Julia's Quotes:

"Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal."

"Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet."

See what other bloggers are cooking:

Pâté de Canard en Croûte (Boned stuffed Duck Baked in a Pastry Crust) at Burp!

Cherry Clafoutis at Living in the Kitchen with Puppies

Boeuf Bourguignon (Beef Stew in Red Wine) at Nose to Tail at Home

Blueberry Clafouti at Foodie Tots

Soupe à l'Oignon Gratinée & Quiche Lorraine (French Onion Soup & Quiche Lorraine) at Gratinée

Suprêmes de volaille à brun (Chicken Breasts Sautéed in Butter) at Amanda's Cooking

Oeufs en Cocotte aux Fines Herbes (Eggs Baked in Ramekins with Herbs) at Amanda's Cooking

Poulet poêlé à l'estragon (Casserole-Roasted Chicken) at Kitchen Musings

Recipe:
Potage Parmentier

Oeufs à la Bourguignonne at Confessions of a Cardamom Addict

Spinach Salad with Maple Dijon Vinaigrette - Cooking Light Virtual Supper Club

2009-08-05T00:01:00.001-07:00

Our Cooking Light Virtual Supper Club is meeting again, this month we are featuring Regional Cooking.

I was born and raised in Quebec. It is a tradition for Quebecers to go to the sugar shack in the Spring and eat a good meal. The meal, also called “Sugar time feast” is compose of the pea soup, ham, omelette, pork beans, the “oreilles de crisse” (salted back bacon), fruit ketchup, and potatoes. For desert, the pancakes & donuts are served with maple syrup. It is served family style, they bring big plates on the table and we served ourselves as we wish.

My parents had friends that had a sugar shack and helped during the Spring to make maple syrup. We always had real maple syrup on our table all year long. Now that I have left home it is a tradition, in the Spring, for my parents to send me a big box of maple syrup. When I open the box it reminds me of so many childhood memories.

I wanted to share my tradition with my 'Virtual Cooking Friends' and decided to bring a dish that would feature a product from the region that I was born.

I made a delicious Spinach Salad with Maple-Dijon Vinaigrette. I substituted the spinach for local grown lettuce and apples with yellow plums. All the flavors of the vinaigrette are going so well together. You can add candied walnuts for added crunch.

Below is the type of dishes we made along with a link to each virtual supper club member's blog. Make sure you click on their names to visit their blog and see what they brought to the table.

Appetizer - Val: Herbed Goat Cheese
Salad - Helene: Spinach Salad with Maple-Dijon Vinaigrette
Entrée - Jamie: Pan-seared Shrimp Po-boys
Dessert - Aggie: Key Lime Pie
Dessert - Shelby: Double Maple Cupcakes

Recipe:
Spinach Salad with Maple-Dijon Vinaigrette - Cooking Light

Mousseline au Chocolat - Julia Child

2009-07-30T16:09:00.022-07:00

This post will be short and sweet. We are experiencing a heat wave on Vancouver Island and I don't function well when it's too hot. Our meals have been salads, sandwichs, take-out pizzas and smoothies. But yesterday I wanted to treat myself to something cold and chocolatey.

I wanted to make another recipe from Mastering the Art of French Cooking and decided to try the Chocolate Mousse (Mousseline au chocolat). This mousse needs some time to prepare but it is so worth it. This mousse is one of the best I have ever made, it's decadent, creamy, chocolatey. Julia Child's recipe is made with semi-sweet chocolate but I think you should buy the best dark chocolate you can find. I also had Herbal Chai Tea very dark chocolate in the pantry and did use some of it. It gives such an interesting taste to the mousse. This is the perfect dessert for entertaining because you can make it a couple of days ahead. There is even Grand Marnier in the recipe. If you want to make this mousse for kids you'll have to replace the Grand Marnier with orange juice.

If you are planning to buy the book here is what I think. I had made two recipes out of Julia's book and they are really good. I enjoy reading the book, the instructions are clear and if you follow the recipes to a T, you'll have success with them. But they are time consuming. You always need to plan well and in advance. I don't know how people can cook from this book, a full meal, in one evening. I would have to start early, in the morning, to make sure my Dinner is ready on time.

Please visit David's blog for recipe:
David Lebovitz

Visit La Fuji Mama that made the chocolate mousse last week:
La Fuji Mama

This week Gratinée prepared:
Steak au Poivre (Pepper Steak with Brandy Sauce)

La Fuji Mama prepared:
Concombres au beurre (Baked Cucumbers)

Living in the Kitchen with Puppies prepared:
Suprêmes de Volaille à brun (Chicken Breasts Sautéed in Butter)

Fudgy Mocha-Toffee Brownies & Award

2009-07-27T11:54:00.025-07:00

To celebrate my new blog design I had made those Fudgy Mocha-Toffee Brownies by Cooking Light. These brownies are rich in flavor. I did made some changes to the recipe. I used extra-dark chocolate instead of chocolate chips in the batter. On top I did spread chocolate chips and toffee bits. My sons said that they were really good for a low-fat brownie. This recipe is one of their All-Time Best Recipes.

For recipe:
Fudgy Mocha-Toffee Brownies

Award:
I received a Kreativ Blogger Award from George of Culinary Travel of a Kitchen Goddess. This is so sweet. Thanks George.

The rules:

1- Thank the person who awarded you.
2- Copy the logo and paste it on your blog
3- Link to the person who nominated you for the award
4- Name 7 things about yourself that people might find interesting
5- Nominate 7 Kreativ Bloggers
6- Post links to the 7 blogs you nominate
7- Leave a comment on each of the blogs to let them know they’ve been nominated

So here are 7 things you about me:

1- Like George I am addicted to cookbooks. I collect them and love vintage cookbooks. I read them like novels.

2- I was born and raised on a farm in Québec. My parents had 2000 pigs. I was the oldest of the family and helped with farm work, the garden and the house.

3- At a very young age I started to bake and cook. It was a passion. Still love it.

4- I always wanted to have children. At 11 yrs old I was babysitting a family of 4 kids. When I got married, at the age of 24 to a pilot in the Air Force, we started a family. I am now a proud mother of a 20 yrs old daughter and two sons (17 & 15 yrs old)

5- When I was young I wanted to be in the military and serve my country. I did at 21 yrs old and enjoyed every minute of it. I got out after I started a family because I wanted to be home to raise my children.

6- When my youngest son started kindergarten I went back to work for the Royal Canadian Mounted Police in the Criminal Intelligence Department. Was the best job I ever had. I had to resign when we were transferred.

7- We were transferred seven times in seven different provinces. Was not always easy as we always had to leave good friends behind. On the other side we travelled across the country and have enjoyed everywhere we lived. Canada is a beautiful country. What helped me during these move was all the amazing bloggers that I have met online.

There are so many Kreativ Bloggers out there, I am going to nominate:

1- Dana Treat - Treat Yourself
2- Cinnamon & Spice
3- Selby's Food Corner
4- Elra's Baking
5- The Duo Dishes
6- Lisa is Cooking
7- My Carolina Kitchen

Salade Niçoise - Mastering the Art of French Cooking

2009-07-24T00:01:00.027-07:00

Soon Food Bloggers around the World are going to watch the long-awaited movie: 'Julie and Julia'. Julia Child exhibited class & culture. Any foodie would have loved to have Julia in their own kitchen. Before becoming famous on TV, Julia and her cookbook collaborators, Simone Beck and Louisette Bertholle, started an informal cooking school in Paris in 1952. The school was held in Julia's kitchen and they taught American students how to cook French food. It was called: L'École des Trois Gourmandes.

Paul & Julia Child travelled by boat to France in 1948 and a simple lunch, in Paris, changed the course of history. Julia Child eat sole poached in white wine and draped in a cream sauce, with oysters on the side, nestled in their half shells. She simply could not get over it.

One of Julia's famous quote is:

'Find something you're passionate about & keep tremendously interested in it.'

It was, in Paris, the day she had her first lunch that she found her passion. She trained at the world-renowned French school: le Cordon Bleu.

And the rest is history. In 1961, Julia finally held in her hands the book titled "Mastering the Art of French Cooking." She has left a legacy of delicious French recipes for the delight of all epicureans.

The movie 'Julie & Julia' will be released August 7. To celebrate the event I had invited foodies on Twitter to join me in cooking from Mastering the Art of French Cooking. I prepared a salade niçoise. It was delicious. It is a perfect main-course summer salad.

To watch the trailer of the movie: Julie & Julia

Discover what food bloggers are cooking:

Cherry Clafouti at More Than Burnt Toast

Coquilles St. Jacques à la Provençale & Biscuit au Beurre at Lisa is Cooking

Râpée Morvandelle at Gratinée

Oeufs à la Bourguignonne at Confessions of a Cardamom Addict

Potage Parmentier & Mousseline au chocolat at La Fuji Mama

Fresh Peach Ginger Peasant Cakes at Passionate About Baking

Tomates à la Provençale at Grandma's Kitchen Table

From my kitchen, salade niçoise: