Chef Angelo
1934 - 1995
Latest Recipes
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Creme Brulee
Posted on : 19 July, 2017
Directions:
Ingredients:
makes 5 servings
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar
Add all ingredients to list
- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
- Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
- In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Spred sugar mixture over bowls of creme brulee then melt sugar with a torch. Watch carefully so as not to burn.
- Allow to cool. Refrigerate if custard is not set.
- This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.
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Blistered Cherry Tomato & Pasta
Posted on : 19 July, 2017
Directions:
Ingredients:
1/2 pound (225g) dry pasta
Salt and Pepper
2 cloves garlic, thinly sliced
3 tablespoons (90ml) extra-virgin olive oil, divided
3/4 pounds cherry tomatoes (about 1 pints; 325g)
1/2 ounce fresh basil leaves, roughly chopped (about 1/2 cup; 10g)
Freshly ground black pepper
Parmesan cheese, for serving
- Place pasta in a large skillet or sauté pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions recommend.
- Meanwhile, heat garlic and 4 tablespoons (60ml) olive oil in a 12-inch skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften.
- Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in basil and season to taste with salt and pepper.
- When pasta is cooked, drain, reserving 1 cup of pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly and adding reserved pasta water as necessary to adjust consistency to a nice, creamy flow. Remove from heat, stir in remaining 2 tablespoons (30ml) olive oil, and grate in a generous shower of Parmesan cheese. Serve immediately, passing extra Parmesan at the table.
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New York Style Cheesecake
Posted on : 02 July, 2017
Directions:
Crust
1 ¼ cups graham wafer crumbs (it's also good with vanilla wafer crumbs)
¼ cup sugar
¼ cup butter , softened
Filling
40 ounces cream cheese (5 pkg), room temperature
2 tablespoons fresh lemon juice
2 teaspoons vanilla
1 ¾ cups sugar
3 tablespoons flour
¼ teaspoon salt
5 eggs, room temperature
2 egg yolks
¼ cup whipping cream
- Mix crumbs, 1/4 cup sugar and butter and press into a 10" spring form pan. Refrigerate until ready to use.
- Preheat oven to 500ºF.
- Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt together and gradually beat into cheese. Beat until creamy, smooth and light, about 5 minutes. Beat in eggs and yolks one at a time. Blend in cream. Pour into crust.
- Bake 12 minutes.
- Reduce oven temperature to 200ºF. Continue baking for an hour and a half or until tester inserted in centre comes out clean.
- Run a sharp knife around the edge of the pan. Cool cake completely and refrigerate at least 12 hours before serving.
- Garnish with fresh strawberries and strawberry coulis.
Strawberry Coulis-
1 cup of strawberries.
1/2 cup of sugar.
1 tablespoon of lemon juice.
1. In a medium saucepan, combine the strawberries, sugar and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.
2. Puree until smooth, strain and set aside. Store in a sealed container in the fridge for up to 1 week. -
Cream of Asparagus Soup (Creme D'asperges)
Posted on : 18 May, 2017
Directions:
Ingredients:
1lb fresh asparagus spears
1 medium onion, diced
1 tbsp butter
24 oz chicken broth
1 medium potato, peeled and diced
1 celery rib, chopped
8 oz heavy cream
2 tbsp Finely Chopped Parsley
salt and pepper to taste
- Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
- In a 3-quart saucepan, over medium heat, saute onion in butter for 3 to 5 minutes or until translucent.
- Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper, cover and bring to a boil.
- Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
- Remove from heat and let cool, then remove asparagus tips and set aside.
- Place half of the soup at a time in a blender, cover and blend at high speed for 20 to 30 seconds or until very smooth
- Pass through a fine sieve and return blended soup to saucepan, add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
- Adjust the seasoning after you add the cream, especially if served cold.
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Crab Cakes with Lemon Mayonnaise
Posted on : 13 March, 2017
Directions:
Ingredients:
1lb Crab Meat
1/4 Cup Minced Red Pepper
1 Finely Chopped Green Onion
1 Finely Chopped Garlic Clove
1/3 Cup Greek Yogurt
1 Lightly Beaten Egg
2/3 Cup of Bread Crumbs
2 tbsp Finely Chopped Parsley
1 tbsp Dijon Mustard
2 tbsp Olive Oil
Homemade Lemon Mayonnaise
- In a large bowl combine well drained crab meat, red pepper, green onion, garlic, yogurt, egg, 1/3 cup of bread crumbs, parsley and mustard, mix gently.
- Shape the mix into 1/2 inch thick cakes, about 1/4 cup per cake. Lay cakes on a baking sheet lined with parchment paper, cover and leave in fridge for an hour.
- Put the rest of the bread crumbs in a shallow bowl and cover crab cakes all over pressing lightly.
- In a large frying pan heat oil at med hi, add half of the crab cakes and cook for 3 minutes on each side or until they are golden brown then place crab cakes on a baking sheet and place into a preheated 200 deg oven then cook the rest of the crab cakes.
- Serve with lemon mayonaise.
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Ham Cooked in Beer (Jambon a la Biere)
Posted on : 08 February, 2017
Directions:
Ingredients:
1 Smoked Ham
2 Cups Beer
Onions
Bay leaf
1 Cup Molasses
1 tsp Pepper
1 Carrot
1 Celery Stalk
1/2 Cup Brown sugar
1/2 Cup Bread Crumbs
1 tbsp Dry Mustard
- Choose a well smoked ham, soak in cold water at least 24 hours to remove excess salt.
- Place ham in pot large enough to hold it plus 2 quarts of water and 2 of beer.
- Add several onions, 1 bay leaf, 1 cup of molasses, 1 tsp of pepper, 1 carrot and 1 celery stalk.
- Cook over very low heat 45 minutes per pound if under 8 pounds, if over 15 lbs cook 1 hour per pound, then let cool in its own liquid.
- Remove and peel off skin without removing fat.
- Score fat and in center of each square place a whole clove.
- Mix a half cup of brown sugar with a half coup of fine bread crumbs and 1 tbsp of dry mustard.
- Cover ham with this mixture and then place in 400 deg oven for 20 minutes.
- This can be served hot or cold.
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North Country Game Stew (Gibelotte du Nord)
Posted on : 08 February, 2017
Directions:
Ingredients:
Rabbit, Hare or Deer
1 lb Lean Salt Pork
Pepper
Parsley
Bay leaf
Cloves
1 Cup of Beer or Red Wine
- To prepare this stew you must have game such as rabbit, hare or deer.
- Clean and dice meat and place in kettle with 1 pound of diced lean salt pork.
- Do not hesitate to add any leftovers such as chicken, beef, lamb or veal.
- Add enough water to cover and season with pepper, parsley, bay leaf and cloves.
- Cook for 2 hours then thicken sauce with browned flour.
- Add 1 cup of beer or red wine, simmer for 20 minutes and serve very hot.
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Roast Pork with Browned Potatoes (Roti de Porc aux Patates Brunes)
Posted on : 07 February, 2017
Directions:
Ingredients:
5 or 6 lb Roast of Pork
Garlic
Potatoes
Herbs
Salt and Pepper
- Remove rind from a 5 or 6 lb roast of pork.
- Slit in several places and tuck in pieces of garlic.
- Line bottom of roast pan with rind of fat removed from roast then place roast in pan and season with salt, pepper and herbs.
- Add a pint of water and cook for 3 hours in moderate oven basting frequently.
- One hour before removing roast, place peeled potatoes in sauce around meat, if nessary add more water.
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Lamb Stew with Green Peas (Ragout D'agneau aux Petits Pois)
Posted on : 07 February, 2017
Directions:
Ingredients:
3 or 4 lbs Lamb Shoulder
1 Can of Green Peas
Parsley
Thyme
Bay Leaf
2 Carrots
1 Onion
2 Celery Stalks
Salt and Pepper
- Cut into 1 inch pieces, 3 or 4 lbs of lamb shoulder.
- Coat pieces with flour.
- Brown quickly in large pot in hot fat.
- Then add parsley, thyme, bay leaf, salt and pepper, 2 carrots, 1 onion, 2 celery stalks and enough water to cover all.
- Cook over low heat for 1 and a half hours then add one tin of drained green peas, cook for another 15 minutes.
- Serve very hot and on warmed plates.
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Shepherds Pie (Pate Chinois)
Posted on : 05 February, 2017
Directions:
Ingredients:
Cooked or Raw Meat (Minced Beef, Pork or Chicken)
Creamed Corn
1 Large Onion
Salt and Pepper
- Directly translated from french to english, shepherd's pie becomes chinese pate but this dish is no more chinese then the city of Lachine.
- It is a delicious french version of corn stew with meat, made and savored by the Indians.
- In the bottom of a buttered pyrex casserole, place a layer of cooked (or raw) meat mixed with finely chopped onion, salt and pepper.
- Cover layer of meat with creamed corn.
- Finally, cover with layer of creamed potatoes and sprinkle with bread crumbs.
- Dot with butter and cook in 350 deg oven for 1/2 an hour if using cooked meat or 1 hour if using raw meat.
