Maple-Caramel Custards with Sea Salt

10 11 2009

 

Maple-Caramel Custard with Sea Salt, plated on a maple leaf.

Like most people, I love chocolate desserts.  However, sometimes I’m craving something a little different and caramel fits the bill perfectly,  Maple syrup goes well with the caramel, making the flavour even deeper and richer. A sprinkling of sea salt to finish adds a bit of crunch and further enhances the caramel.  It sounds a little strange but trust me, it’s good!

I have been intimidated by custard in the past, after a bad experience with hollandaise sauce that turned into a clumpy, scrambled egg mess.  However, if you take your time and follow the instructions carefully, you shouldn’t have any problems. The key is to add the hot cream slowly to the egg yolks, whisk constantly and strain the final custard to get rid of any stray lumps.  Cooking the custards in a water bath will ensure they don’t scorch in the oven.

To plate the desserts: If you’re in the north and happen to live anywhere near trees, there are probably a million leaves on the ground right now. Maple leaves have a beautiful shape and colour so I collected a few from my yard to dress up the plate a bit when serving the custards. They’re thematically appropriate and cost nothing so you can’t go wrong!

Maple-Caramel Custards with Sea Salt

This dessert has two complicated sounding components – making the caramel and preparing the custard.  However, it’s not difficult if you take it step-by-step. Placing a dishtowel at the bottom of the water bath will keep the ramekins from slipping around and spilling on their way in and out of the oven.

Makes 6 desserts

For the Custard:

  • 5 large egg yolks (save the whites for another use)
  • 2 Tablespoons golden brown sugar
  • 1/2 teaspoon vanilla extract
  • A pinch of regular salt (kosher or table salt)
  • 1 cup whipping cream
  • 1 cup milk

For the Caramel:

  • 1/2 cup white sugar
  • 1/4 cup water
  • 1 teaspoon butter
  • 1/4 cup pure maple syrup, preferably #1 Medium (I use Ontario or Quebec syrup)

To Cook and Finish the Custards:

  • 6 small ramekin dishes (about 3″ to 4″  in diameter)
  • A dish towel
  • A pitcher of water
  • A roasting pan with high sides that can accommodate 6 small ramekins
  • Sea salt
  • Large maples leaves, to dress the plate (optional)
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, add egg yolks, brown sugar, vanilla extract and a pinch of salt. Whisk together until smooth.  Set aside.
  3. To make the caramel: In a large saucepan, add 1/2 cup white sugar and 1/4 cup water.  Heat on medium-high.  The sugar will dissolve and the mixture will begin to bubble within a couple of minutes.  Occasionally lift the pot off the burner and carefully swirl the mixture but do not stir it with a spoon.
  4. Cook sugar mixture until it begins to brown- about 7 to 8 minutes. Once it starts to turn golden it will darken VERY quickly so do not leave it unattended! Continue cooking for another minute or two, until the caramel is about the same colour as the maple syrup (a medium-dark amber colour) and remove the pot from the burner.
  5. Carefully add the butter and maple syrup.  It will bubble up a bit as the ingredients are added so use caution.  Stir mixture and return to the burner on medium-low heat.
  6. Slowly whisk the whipping cream and milk into the caramel.  Remove the caramel mixture from the heat and let cool slightly for about 1 minute.
  7. Very slowly pour the caramel/cream mixture into the bowl with the egg yolks, whisking constantly (you may want to have someone help pour the caramel if the pot is heavy).
  8. Strain the custard through a fine sieve into a large glass measuring cup or other heat-proof vessel that you can easily pour from (such as a pitcher).
  9. Prepare the ramekins: In the bottom of a large roasting pan, place a folded dishtowel and smooth it out so the ramekins can sit evenly.  Place the ramekins on the dishtowel and fill each one with the custard mixture.
  10. Use a large pitcher to carefully pour water into the roasting pan, being careful not to get water in the custards.  Fill about 2/3 of the way up the outside of the ramekins.  Make sure the dishtowel is completely submerged in the water so it doesn’t burn in the oven.
  11. Bake the custards for 45 to 50 minutes or until they are set in the middle.  Let cool and refrigerate for at least 2 hours.  Sprinkle with sea salt just before serving or place a small dish of salt on the table so diners can add their own. Garnish the plates with maple leaves for a fun presentation if desired.

Bon Appétit and Enjoy!


Comments : Leave a Comment »
Tags: , , , ,
Categories : Dessert, Fall, Maple, Recipes

Stuffed Pork Tenderloin Wrapped with Prosciutto

8 11 2009
P1010163

Stuffed Pork Tenderloin Wrapped with Prosciutto

Pork is the perfect autumn dinner – it pairs well with seasonal herbs such as sage and thyme and it’s robust enough for cooler weather.  It’s also incredibly versatile and can be enjoyed as ham, bacon, chops, ground, pulled or roasted.  Tenderloins are available at any supermarket or butcher and are small enough to cook quickly. Unfortunately, they can also be a bit dry and boring. By stuffing it with a savoury mix of bread cubes, herbs, swiss chard, diced prosciutto and mozzarella, I’ve made a basic loin a little more interesting.  Wrapping it in prosciutto helps keep the meat moist and adds extra flavour.  Serve with orzo, rice, risotto or roasted potatoes.

To get the recipe, check out a recent article I wrote for Suite 101.com: Stuffed Pork Tenderloin Wrapped with Prosciutto.

Bon Appétit and Enjoy!


Comments : Leave a Comment »
Tags: , , ,
Categories : Fall, Herbs, Suite 101

An Evening at Joe Beef

4 11 2009
IMG_0051

Autumn in Montreal

My husband and I were in Montreal a couple of weeks ago and had the pleasure of visiting Joe Beef restaurant again with our friends Steve and Lindsay.  You may recall that I was there last year while visiting the city and fell in love with their hearty, rustic cooking that’s rooted in a local, seasonal approach.

P1010318

The chalkboard menu at Joe Beef

We arrived a bit late because we’d been at the hockey game (the Habs won – yay!). It’s oyster season so we started with a big platter of Colville Bay oysters with a delicious mignonette and a side of octopus that was fantastic.  We washed down the oysters with a Melon de Bourgnone from Norman Hardie winery in Prince Edward County, Ontario.  Joe Beef has been a big supporter of Norm Hardie and his wines and it’s a favourite winery of mine as well.  In fact, the restaurant recently hosted a wine tasting that included Norman Hardie pinot noir and the tasting panel was very impressed.

For our mains, we perused the large blackboard of choices and made our selections. I opted for the burger.  I was tempted by the scallops with pulled pork but I can rarely resist a good burger, even if there are more exotic options on the menu.  It was topped with sautéed onions and mushrooms and served on a pillowy fresh homemade bun.  The generous side of frites with mayonnaise was shared by the table.  My husband Allan went with the famous lobster spaghetti, as did Lindsay.  At $49 and about a million calories, we joked that it’s both light and cheap. However, it’s absolutely delicious and worth every calorie (see the link below for the recipe). Steve chose the seasonally appropriate pumpkin risotto.  It was supposed to be for two people and served in a hollowed out pumpkin but the kitchen made it for one, sans pumpkin bowl.  Topping the risotto with fried sage leaves and a generous amount of foie gras elevated the dish from merely delicious to unbelievable. 

By the end of such a rich meal, dessert wasn’t a top priority for anyone but we somehow managed to share a piece of rich pumpkin cake with house made sour cream ice cream.  There also may have been a few shots of whisky consumed after the meal (always a good idea at 1 a.m.) but that’s a story for another day.   A special thanks to Steve and Lindsay for a fun evening, as always.

P1010409

The final issue of Gourmet magazine

The final issue of Gourmet magazine is on the newsstands now and there is a great article by Adam Gollner featuring two of the owners of Joe Beef taking the train to the Northern Quebec wilderness to fish and live off the land.  Try to pick up the magazine if you can (there are some great Thanksgiving recipes in it) but the article is available on-line as well: The Very Noble Train of the Huntsman.

For some of Joe Beef’s recipes (including the fabulous Lobster Spaghetti), check out Bonnie Stern’s article about the restaurant: Indulge Now Before it’s Resolution Time: Extra-Hearty Recipes to Enjoy Once a Year.  Indeed.

Enjoy!

Trish


Comments : Leave a Comment »
Tags: , ,
Categories : Fall, Montreal

Pear and Pecan Bread Pudding with Caramel Sauce

16 10 2009

P1010230_2

This is one of my favourite fall desserts.  It’s decadent and rich so it’s ideal for cold evenings when we’re craving something comforting.  Pears are in season right now so it’s the perfect time to give it a try.  It works best with bread that is a couple of days old so it’s a great way to use up stale bread that would otherwise go to waste.

This recipe first appeared on Suite 101.com where it was granted an Editor’s Choice award.  

Pear and Pecan Bread Pudding with Caramel Sauce

Makes about 6 servings

  • 4 cups (about 5 thick slices) stale bread such as ciabatta, challah, etc. with crusts cut off and cut into 1- 1/2″ cubes
  • 2 large pears, cored and cut into 1/2″ cubes
  • 1/2 cup halved pecans
  • 1 cup half and half
  • 3 egg yolks
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • Caramel Sauce – see recipe below

 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a standard sized loaf pan. Layer half of the bread cubes on the bottom of the loaf pan and sprinkle with half the pears and half the pecans.
  3. Layer the rest of the bread cubes over the pears and pecans. Sprinkle with the remaining pear pieces and pecans. Set aside.
  4. In a medium bowl, whisk together the half-and-half, vanilla, brown sugar and eggs. Pour custard mixture over the bread/pear/pecan layers. Press the top of the pudding down so that everything gets well soaked. Set aside to let custard soak in for about 15 minutes before baking. (Note: the pudding can be assembled a few hours in advance and refrigerated until ready to bake).
  5. Bake pudding for 30 to 45 minutes or until the pudding is golden brown on top and custard is cooked through. Serve with caramel sauce (see below) and vanilla ice cream or lightly sweetened whipped cream.

Caramel Sauce

This is a versatile sauce that is also great with cake or ice cream.  Use caution when working with the hot sugar mixture.

Makes about 1 cup of sauce

  • 1/2 cup sugar
  • 3 Tablespoons water
  • 1/4 teaspoons salt
  • 1-1/2 teaspoons butter
  • 1 cup cream
  • 1/4 teaspoon vanilla
  1. In a small saucepan heat cream on medium heat.
  2. While cream is heating, in a separate large saucepan, heat sugar and water on medium-high heat. Whisk until sugar is dissolved.
  3. Watch the mixture for about 10 minutes or until it begins to turn golden brown but do not whisk. Gently swirl the pan occasionally.
  4. Remove from heat once it turns a medium brown colour. Quickly add butter and heated cream, whisking as you pour it in. Be careful – the mixture is very hot and will bubble up a bit as the cream is added.
  5. Add salt and vanilla and mix thoroughly. Whisk until smooth. Pour sauce over bread pudding or your favourite dessert (it’s great on vanilla ice cream!)

Bon Appéit and Enjoy!

 

Pear and Pecan Bread Pudding with Caramel Sauce

Pear and Pecan Bread Pudding with Caramel Sauce


Comments : 2 Comments »
Tags: , , , ,
Categories : Dessert, Fall, Pears, Recipes

Cabbage Roll Soup

13 10 2009

iStock_000007260307XSmall

I love cabbage rolls but I don’t always have the time or energy to do all the prep work required to make the filling, prepare the rolls and make a sauce.  This soup is a great alternative – you get all the flavour of cabbage rolls with very little effort. As an added bonus, the ingredients are very inexpensive so you can feed a crowd on a budget.  Serve with fresh crusty bread and you have the perfect meal for cool fall days!

Cabbage Roll Soup

Makes about 12 cups

(Can be adapted to be VEGETARIAN)

  • 1 Tablespoon neutral oil, such as canola or safflower
  • 1 lb. (450 g) ground beef
  • 1 onion, diced
  • 1 clove garlic, minced
  • ½ head of green cabbage, chopped (about 9 cups)
  • 14 fl. oz. (398 ml) can diced tomatoes, with juice
  • 5.5 fl. oz. (156 ml) tomato paste
  • 2 teaspoons dried thyme
  • 1 Tablespoon Worcestershire sauce
  • ½ cup long grain rice
  • 4 cups (1 litre) reduced-sodium beef OR vegetable stock
  • 1-1/2 Tablespoons white vinegar
  • Salt and pepper, to taste

 

  1. In a large stockpot or enameled cast iron pot, heat oil on medium high. Add ground beef. Break up with a spatula and cook until just browned, about 5 minutes. Remove ground beef from the pot, put in a bowl and set aside.
  2. Add cabbage, onion, garlic and thyme to pot. Sauté on medium heat until softened. The cabbage will reduce in volume as it cooks down but you may have to stir it around so it all gets exposed to the heat.
  3. Once the cabbage mixture has softened, add ground beef that was set aside, beef broth, Worcestershire sauce, vinegar, tomato paste and diced tomatoes. Stir until ingredients are thoroughly combined and bring soup to a gentle simmer.
  4. Add rice. Cover soup and let simmer on medium heat until rice is fully, cooked, about 15 minutes.
  5.  Season with salt and pepper and serve.

Variation: for a vegetarian option, you could eliminate the ground beef and increase the raw rice by ½ a cup. Use vegetable stock instead of beef.

 

Cabbage Roll Soup - it's not too pretty to look at but it's delicious, filling and budget-friendly.

Cabbage Roll Soup - it's not too pretty to look at but it's delicious, filling and budget-friendly.

 

 

This recipe first appeared on Suite 101.com

Bon Appétit and Enjoy!


Comments : 4 Comments »
Tags: , ,
Categories : Cabbage, Fall, Recipes, Vegetarian

Thanksgiving Side Dishes

9 10 2009

Holiday turkey

This weekend is Canadian Thanksgiving.  While it’s pretty much a given that turkey will be on the menu for most people, my favourites are actually the side dishes.  We always have cranberry sauce, potatoes, gravy and dressing (stuffing), but the other dishes can vary.  Perhaps some simple carrots with butter, mashed sweet potatoes or some butternut squash might accompany the bird this year.  Here are some great recipe ideas you can serve with your holiday meal:

Perfect Mashed Potatoes

Stuffed Butternut Squash

Corn Scallop

Butternut Squash Gratin

Roasted Green Beans with Shallots

Roasted Red Pepper Soup with Thyme Croutons

Potato – Sage Dressing

Cranberry Sauce

Braised Garlic Swiss Chard

Mushroom Soup

Roasted Beet Salad with Walnuts and Feta

Heirloom Tomato Salad with Goat Cheese and Sherry Vinaigrette

Corn with Red Pepper and Herbs

Celery Root Slaw

Peppery Leek and Potato Soup

And of course, don’t forget dessert!

Pumpkin Pie with Maple-Walnut Praline

Apple Caramel Tart

Harvest Strudel

Pear and Pecan Bread Pudding with Caramel Sauce

Maple-Caramel Custards with Sea Salt

Apple Pie

Bon Appétit and Happy Thanksgiving!


Comments : Leave a Comment »
Tags: , ,
Categories : Fall, Holidays, Inspiration

A Sad Day for Gourmet Magazine Readers

5 10 2009

 

Various issues of Gourmet magazine through the years

Various issues of Gourmet magazine through the years

I was shocked and saddened  to learn this morning that Gourmet magazine will cease monthly publication following the November 2009 issue.  Founded in 1941, Gourmet has been a great resource over the years for delicious recipes and well written, thoughtful articles about food and travel.  

I first discovered Gourmet when I was living in Montreal in the mid-90s.  I was just learning to cook and my passion was growing. My husband and I were poor students so I had to find ways to learn about cooking that didn’t cost much.  I clipped recipes and articles from the newspaper and looked for cheap used cookbooks.  One day I was browsing the used bookstore in my neighbourhood and spotted a stack of old magazines.  Someone had been moving and brought their collection of Gourmet back issues from the 1980s to the store – they were on sale for $1.00 each.  Jackpot.  I bought an issue and took it home, savouring every article, recipe and photograph. Each week I would return and buy another issue, taking it home to try out some of the recipes or experiment with a new technique.  

In later years, I regularly bought current issues of Gourmet, including the most recent one.  Unfortunately, I ran short on storage space and did a purge of all my old cooking magazines a couple of years ago (I didn’t want to end up like the people on that show Hoarders). However, I saved any that were particularly memorable and clipped articles and recipes that were of interest (it took two days for me to go through every old magazine I had – it was a huge task but also a fun trip down memory lane).  Luckily, many of the articles and recipes from Gourmet are archived at Gourmet.com and epicurious.com.

I realize that times are changing but I hope print magazines don’t disappear entirely. I love to enjoy a good magazine on rainy days, by the pool, on airplanes, at cafés, while waiting for appointments or as bedtime reading.  They’re portable and you can clip out your favourite articles. The internet is great for a lot of things but it can never replace print media. It’s a sad day indeed.

Here are a few of my other favourites that are still around (for now).  Support your favourites so we can save print media from extinction!

Saveur

Food and Wine

Cook’s Illustrated

Bon Appétit

La Cucina Italiana (English version)

Fine Cooking

Cheers,

Trish


Comments : Leave a Comment »
Tags: ,
Categories : General

Mushroom Crostini

30 09 2009

 

Mushroom Crostini

Mushroom Crostini

Fall is the time when I think of cooking with mushrooms even though most types are readily available year round.  They have an earthy richness that works well with bold fall flavours such as sage, thyme and rosemary.  They’re also very versatile and make a great alternative to meat for vegetarians and carnivores alike (see my Mushroom Soup recipe for another great mushroom dish).

For the best flavour, use a variety of mixed mushrooms such as portabello, cremini, shiitake, oyster and button mushrooms.  You can even include some re-hydrated dried mushrooms: put them in a bowl, pour boiling water over them and let them soak until tender, about 30 minutes.  Drain and use as you would fresh mushrooms.

These crostini are great for entertaining because you can make the mushroom mixture in advance.  Just re-heat and assemble as your guests arrive and you’ll have an easy and delicious hors d’oeuvre that pairs very nicely with champagne or sparkling wine.  

Mushroom Crostini

(VEGETARIAN)

Makes approximately 12 crostini

  • 3 cups (about 12 oz/350 grams) mixed mushrooms, such as portobello, button, cremini, shiitake, etc.
  • 2 Tablespoons olive oil
  • 1 shallot, peeled and minced
  • 1 clove garlic, finely minced
  • ½ teaspoon finely chopped fresh rosemary
  • 4 sprigs fresh thyme, finely chopped
  • ½ cup whipping cream (35% M.F.)
  • ½ teaspoon white truffle oil (optional)
  • ¼ cup freshly grated parmesan cheese, plus extra shaved parmesan for garnish
  • 2 teaspoons sour cream
  • Salt and pepper, to taste
  • 1 Tablespoon flat leaf Italian parsley, finely chopped for garnish
  • ½ baguette, sliced into twelve ¾” thick slices
  1. In a large skillet, heat oil on medium-high heat. Add shallots to pan and sauté until they are translucent, approximately 1 minute.
  2. Add mushrooms to pan. Make sure they are evenly distributed and not crowded in the pan. Sauté until browned on one side, approximately 6 minutes. Resist the urge to stir them around.
  3. Once the mushrooms are browned on one side, turn over with a spatula and let them brown on the other side.
  4. Reduce heat to medium. Add herbs and garlic to the pan and stir until evenly distributed. Add cream and stir to combine. Add truffle oil (if using) and parmesan cheese. Cook mushroom mixture until cheese is melted and it’s beginning to thicken, about 2 minutes.
  5. Remove mushroom mixture from the heat and stir in sour cream until combined.
  6. Toast baguette slices on both sides. To serve, spoon mushroom mixture onto toasts and garnish with chopped parsley and shaved parmesan.

If making in advance, prepare as directed and then refrigerate.  Re-heat the mushroom mixture in a saucepan on medium heat until warm and assemble crostini. The baguette slices can also be toasted in advance and stored in an air-tight container.

Bon Appétit and Enjoy!

This recipe first appeared on Suite 101.com.


Comments : Leave a Comment »
Tags: , , ,
Categories : Fall, Mushrooms, Recipes, Vegetarian

Horseradish Cream

29 09 2009

 

Horseradish Cream with medium-rare roast beef

Horseradish Cream with medium-rare roast beef

 

Horseradish is a traditional accompaniment to roast beef.  It has a spicy zing that pairs well with tender, juicy meat and makes a great addition to roast beef sandwiches and even mashed potatoes (it’s also great with oysters).  Fresh horseradish can sometimes be found at markets but I find the jarred kind easier for my purposes since I don’t use it too often and it will keep for a while.  Jars are typically found in the refrigerated area of the supermarket, often near the meat or dairy section.

This cream sauce is very easy to put together and is great with roasted meat.  You can also spread a little on some bread and top with cold leftover roast beef for a delicious sandwich with a bit of a kick.  It’s also fantastic with Braised Short Ribs or Oven Roasted Prime Rib.

Horseradish Cream

(VEGETARIAN)

Makes 1 cup

  • 1 cup sour cream
  • 3 Tablespoons jarred horseradish (or to taste)
  • Salt to taste
  • A bit of fresh ground pepper

In a small bowl, stir together all ingredients until well combined.  Sprinkle with fresh ground pepper and serve with your favourite beef dishes.

Bon Appétit and Enjoy!


Comments : Leave a Comment »
Tags: , ,
Categories : Fall, Horseradish, Recipes, Vegetarian

Braised Garlic Swiss Chard

29 09 2009

iStock_000001925984Medium

I love swiss chard.  It’s a popular green in late summer and fall and it makes a great accompaniment to roasted or braised meats. It’s very versatile (see the Swiss Chard Tart recipe I posted last year) but one of my favourite ways to enjoy it is simply braised in butter, garlic and a bit of stock.   It’s simple to put together and only takes a few minutes.  You don’t even have to dry the chard leaves after washing them.

Any kind of swiss chard will work – green, red or rainbow chard.  Bear in mind that when it cooks down, it reduces in volume significantly so you may have to make a double batch if serving a crowd.  This is the perfect side dish to go with Braised Short Ribs, Oven Roasted Prime Rib, grilled steak, roast chicken or pork.

Helpful Tip: Grating garlic cloves on a microplane will mince them quickly and easily without a mess.

Braised Garlic Swiss Chard

Makes 4 small servings

(VEGETARIAN)

  • 1 bunch swiss chard (regular, red or rainbow) – equals about 12 oz. of leaves once the stems are trimmed
  • 2 Tablespoons unsalted butter
  • 2 cloves garlic, very finely minced (see helpful tip, above)
  • 1/2 cup beef OR chicken OR vegetable stock
  • Salt and pepper, to taste
  1. Trim large stems from the chard.  Rinse the leaves well to ensure they are clean of all dirt and grit.  Set chard leaves aside.
  2. In a large, deep skillet, heat butter on medium until just melted.  Add garlic and cook for about 15 seconds.  Add chard to pan.
  3. Use tongs or a couple of forks to toss the chard in the butter and garlic.  Turn heat to medium-high and add stock.  Cover and simmer for about 5 minutes, until leaves become limp.
  4. Uncover skillet.  Let any remaining liquid cook off on medium-high heat.  Season chard with salt and pepper to taste.  Serve with your favourite dishes.

Bon Appétit and Enjoy!

 

P1010098

Braised Garlic Swiss Chard made with red chard

 

 


Comments : 2 Comments »
Tags: , , ,
Categories : Fall, Garlic, Recipes, Swiss Chard, Vegetarian

« Previous Entries Next Entries »