Chef Angelo
1934 - 1995
Latest Recipes
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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.
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Salmon Pie (Pate aux Saumon)
Posted on : 04 February, 2017
Directions:
Ingredients:
Cooked Salmon
2 Medium Onions
Potatoes
Salt and Pepper
- In a deep pie plate place rolled out pie dough a little larger then the pie plate.
- Fill plate with mixture of mashed potatoes, fried onions and cooked salmon.
- If using canned salmon, use liquid as well.
- This will add to the flavor of the mashed potatoes.
- Salt and pepper generously, cover with pie dough.
- Cook in 400 deg oven for a half hour.
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Tommy Cod (Petits Poissons des Cheneaux)
Posted on : 04 February, 2017
Directions:
Ingredients:
Tommy Cod
Flour
Butter
Onions
Potatoes
- To prepare and clean fish, cut stomach open with scissors; the head should come off as you empty the fish.
- Dip fish in flour, then in generously buttered casserole, place one layer of fish, one layer of sliced onions, one layer of sliced potatoes.
- Repeat this until casserole is full.
- Cook in oven, and serve directly from casserole.
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Chicken Macaroni (La Poule aux Macaronis)
Posted on : 04 February, 2017
Directions:
Ingredients:
1 Chicken
2 Tins of Tomatoes
2 Medium Onions
Herbs
Salt and Pepper
- In a large saucepan cook a 3 or 4 pound chicken in two tins of tomatoes.
- Add thinly sliced onions, herbs, salt and pepper.
- Cover and simmer for 2 hours.
- Add half box of macaroni and simmer for another 15 minutes.
- Add water or consomme if sauce becomes too thick.
