Latest Reciepes - 1

Gaspe Fish Soup (Soup au Poisson de Gaspe)

Posted on : 02 February, 2017 Tags: soups, fish
Ingredients:

3 lbs White Fish (Cod, Flounder, Haddock)
2 Cups of Diced Potatoes
2 Stalks of Celery
1 Bay Leaf
Parsley
Paprika
2 tbsp Butter
1 tbsp Flour
1 Quart of Milk

Directions:
- Cut into large bite-size pieces 3 lbs of white fish such as cod, flounder or haddock and place in large sauce pan with 2 cups of diced potatoes, one onion, 2 stalks of finely chopped celery, 1 bay leaf and a little parsley.
- Add water to cover, salt and pepper to taste and allow to boil for 20 minutes.
- In a second sauce pan, melt 2 tbsp of butter, add 1 tbsp of flour stirring in quickly.
- Slowly add 1 quart of milk, stirring constantly.
- Heat to boiling point then stir in fish mixture.
- Sprinkle paprika on each serving.
Pea Soup (Soupe aux Pois)

Posted on : 02 February, 2017 Tags: soups
Ingredients:

2 Cups of Dried Peas
2 Heaping tbsp of fat
1 Large Onion
1 tsp of Salt
Lemon Peal
2-3 Pinches of Savory
1 Ham Bone or Salt Pork
(optional) Carrots or rice

Directions:
- In cold water, soak not less than 2 hours, 2 cups of dried peas.
- Discard water, melt 2 heaping table spoons of fat in a frying pan and sautee 1 large thinly sliced onion.
- Combine onions, peas, with 8 cups of cold water, 1 tsp of salt, small twist of lemon peal, 2 or 3 pinches of savory and a ham bone or salt pork.
- Cover and simmer for 2 hours.
- If you wish to add to the nutritive value, add grated carrots or a little rice during the last quarter hour of cooling.
Cream of Onion and Tomato Soup

Posted on : 01 February, 2017 Tags: soups
Ingredients:

1 large can of tomatoes
2 large onions
1 quart of milk
1 tbsp of flour
1 tbsp Butter
Salt and Pepper

Directions:
- Prepare one quart of cream sauce in the following manner.
- Melt over low heat 1 tbsp of butter and with a fork quickly stir in 1 sbsp of flour, salt and pepper to taste.
- Gradually add 1 quart of milk to the butter and flour mixture, heat and cook stirring constantly until mixture thickens.
- Add 2 large thinly sliced onions and 1 large can of tomatoes.
- Simmer for half an hour and serve with oven browned croutons and sliced green onions.
Leak Soup (Soupe aux Poireaux)

Posted on : 01 February, 2017 Tags: soups
Ingredients:

6-8 Leaks
1-1/2 Quarts of Water
1 tbsp Corn Starch
1/4 Cup Butter
Salt and Pepper

Directions:
- Separate six to eight leaks and wash carefully.
- Finely chop leaves and simmer 45 minutes in one and a half quarts of water to which salt and pepper have been added.
- Strain the broth and force through strainer with the heel of a spoon.
- This mixture should be boiled again after adding one tbsp. of corn starch that has been dissolved in cold water.
- Then add a quarter of a cup of butter and simmer for 15 minutes.
Green Tomato Soup (Soupe aux Tomates Vertes)

Posted on : 01 February, 2017 Tags: soups
Ingredients:

3-4 Large Green Tomatoes
1 tsp Baking Soda
1 rounded tbsp Butter
1 Quart of Milk
15% Cream
Olive Oil
Salt and Pepper

Directions:
- Stew 3 or 4 large green tomatoes.
- Add 1 tsp of baking soda, pepper, salt and a rounded tbsp of butter.
- Heat 1 quart of milk to the boling point and slowly add to the stewed tomato mixture.
- Garnish with olive oil and cream.
- Serve immediately.
Bean Soup (Soupe aux Gourganes)

Posted on : 01 February, 2017 Tags: soups
Ingredients:

1 Quart Beans (Marsh Beans or similar)
Large Piece of Lean Salt Pork
1/4 cup of Barley
1 tbsp of Oat Meal
2 Carrots
1 Stalk of Celery
Salt and Pepper

Directions:
- These beans are large, flat, oval and pale green, also known as marsh beans.
- They grow in pods similar to peas but larger and longer.
- The consistency of this soup will be similar to that of pea soup but a darker color.
- These beans are not usually available except at a farmers market and are sometimes sold at roadside stands.
- In a large kettle half filled with cold water, place 1 quart of beans, 1/2 cup of herbs, salt, pepper, a fairly large piece of lean salt pork and 1 tbsp of oat meal.
- Let simmer for at least 2 hours.
- Fifteen minutes before soup is cooked, add 1/4 cup of barley, sliced carrots and celery.
Vegetable Soup (Soupe aux Legumes)

Posted on : 01 February, 2017 Tags: soups
Ingredients:

1 Whole Clove
1 Bay Leaf
1 Garlic Bud
1 Turnip
2 Carrots
1 Celery
1 Onion

Directions:
- Cover a piece of beef shank with water, add one garlic bud, one bay leaf, one whole clove, salt and pepper to taste.
- Simmer for two hours.
- Dice and add turnips, carrots, celery and onions and continue to cook for another 20 minutes.
- For variety cabbage, mushrooms, green or yellow beans, or potatoes may be used in any combination with the above.
Onion Soup (Soupe a L'oignon)

Posted on : 01 February, 2017 Tags: soups
Ingredients:

Worcestershire Sauce
6 medium onions
Butter or oil
2 Quarts Beef Bouillon
Croutons
Parmesan or Cheddar Cheese

Directions:
- Sautee in butter or oil six medium onions thinly sliced.
- Transfer onions to large saucepan and add two quarts of beef bouillon, a dash of worcestershire sauce and simmer for at least one hour.
- Serve, topped with buttered croutons, sprinkle with grated parmesan or cheddar cheese.
Jellied Pork (Gelee de Porc)

Posted on : 01 February, 2017 Tags: pork, hors doeuvre
Ingredients:

3-4lb. Pork Shoulder
3 cups of water
2 garlic buds
2 Bay Leaves
Salt

Directions:
- Remove surplus fat from a 3 or 4 lb. piece of pork shoulder.
- Wipe with damp cloth and brown slightly in heavy saucepan.
- Add 3 cups of water, season with salt, garlic and bay leaves and simmer very slowly for about 2 hours.
- Remove cooked meat from bones, separate into filets and place in the bottom of a mold rinsed with cold water.
- Replace bones in saucepan of broth and boil about 20 minutes.
- Strain broth and pour over the meat completely filling mold.
- Place in refrigerator until set.
- Serve on lettuce leaves and garnish with fresh parsley.
Jellied Chicken (Galantine de Poulet)

Posted on : 31 January, 2017 Tags: chicken, hors doeuvre
Ingredients:

1 Boiled Chicken (or fowl)
1 Large beef or Veal Bone
1 Bay Leaf
Salt and Pepper

Directions:
- Remove skin and bones from boiled chicken, or fowl and place meat and broth in a kettle with a large beef or veal bone.
- Add salt, pepper and bay leaf.
- Remove by straining and add an envelope of gelatine diluted with a small amount of water.
- In a bowl rinced with clod water, pour in a small amount of the jellied bouillon, allow to set slightly then add chicken that has been cut into long thin strips.
- Add the remainder of the bouillon and place bowl in refrigerator for about two hours.
- When set place mould on lettuce leaves, decorate with parsley and tomato slices.