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Recipes
BEEF BOURGUIGNON
By Montrealer
Beef
- 3 lbs of palette (trimmed and cubed)
- 2-4 slices of bacon cubed
- 4 tablespoons of butter
- 1 cup of minced onion or 25 small onions
- 1 can of consommé Campbell
- 3 tablespoons of tomato paste
- 3 tablespoons of flour
- 2 tablespoons of sherry
- 1 cup of red wine
- 1 teaspoon of fresh parsley
- 1/2 teaspoon of fresh thyme
- 1 cup of minced mushrooms (optional)
SUCRE A LA CREME YVETTE
By Montrealer
Candies
- 3 cups light cassonnade
- 1 cup 35% cream
- 1/3 cup butter
- 2 cups icing sugar
MARROWS AND FETA PASTA
By Montrealer
PASTA
- Pesto:
- 1 cup of fresh mint leaves
- 1/3 cup olive oil
- 2 tablespoons feta cheese
- ½ teaspoon of crushed peppers
- Juice and zest of a lemon
- Salt and pepper
- Pasta:
- A little bit of olive oil
- 2 to 3 garlic cloves split in two
- 3 marrows cut in 4th then sliced to ½ inch
- 1 lb of short pasta
- 6 ounces of feta cheese (1 ¼ cup)
- Salt ad pepper
- Roasted pine nuts
PASTA DORO (Distasio)
By Montrealer
PASTA
- • 450 g (1 lb) spaghettini
- • Olive oil
- • 75 ml (1/3 tasse) minced gray shallots
- • 225 g (8 oz) quartered mushrooms
- • 4 garlic cloves chopped
- • 2 yellows marrows chopped
- • 1 pack of little yellow tomatoes cut in half
- • 1 small yellow habaneras pepper
- • 125 ml (1/2 cup) white wine
- • 125 ml (1/2 cup) 35%
- • 1 yellow pepper sliced thinly
- • 5 ml (1 tsp) curcuma
- • 2 handful of roquette or basil
- • 3 green onions minced
- • Some of the cooking water if needed
- • 125 ml (1/2 cup) chopped Italian parsley
NEGRILLONS
By Montrealer
Cake
- icing:
- 1 cup of flour
- 1 teaspoon baking powder
- 1/2 cup of butter
- 1/4 cup of sugar
- 1/4 cup of molasses
- 1/2 teaspoon vanilla
- 2 eggs
- 1/3 cup of semisweet chocolate chips
- 1/2 cup walnuts (optional)
- 6 tablespoons of butter
- 1 cup icing sugar
- 1 tablespoon molasses
- chocolate chips pieces
CHICKEN PIE (Paul Martin)
By Montrealer
salted pie
- 1 recipe of crust
- 2 cups of bechamelle
- 1 egg beaten
- 2 cups of cooked chicken
- ½ lb. of mushroom sliced
- 2 green onions minced
- 1 teaspoon of paprika
- 1 tablespoon of olive oil
- salt and pepper
- ½ cup of cheese (cheddar, mozzarella and parmesan)
COQUILLES ST-JACQUES (France)
By Montrealer
Fish
- Sauce:
- 1 ½ cups chicken stock
- 1 ½ cups of white wine
- 3 sliced shallots
- 3 celery tops with leaves chopped
- 4 parsley sprigs
- 1 bay leaf
- 10 whole peppercorns
- 2 lbs. bay scallops cut into ½ slices
- ¾ lb. fresh mushrooms sliced
- 4 tablespoons butter
- 5 tablespoons of flour
- ¾ cup of milk
- 2 yolks
- ½ cup heavy cream
- few drops of lemon juice
- 1 teaspoon of salt
- white pepper
- ¼ cup grated Swiss cheese
BEEF CROSS RIB IN FOIL
By Montrealer
Beef
- 4 pounds cross rib
- 2 tablespoons of fat
- 6 tablespoon onion soup mix
- 6 potatoes peeled
- 6 carrots peeled
SUCRE A LA CREME TANTE THERESE
By Montrealer
Candies
- 4 cups of brown sugar
- 2 cups of cream (15%0
- 2 tablespoons of butter
COQ AU VIN (PAUL MARTIN)
By Montrealer
chicken
- 1 4 lb. chicken
- 3 tablespoons of flour
- 3 tablespoons of olive oil
- salt and pepper
- 1 cup of small onions
- 2 cups of mushrooms
- 4 ounces of bacon diced
- 2 garlic cloves crushed and minced
- 2 ounces of cognac
- ½ teaspoon of thyme
- 1 bay leaf
- ¼ cup of chopped parsley
- 2 cups of Beaujolais wine