Montrealer's profile page
Recipes
SPAGHETTI GREEK STYLE (Danielle)
By Montrealer
PASTA
- 1-2 cans of Italian tomatoes
- zest of one lemon
- ¼ cup of olive oil
- ¼ cup of parmesan cheese
- black sliced olives (of your choice) Kalamata is the best
- 1 bunch of basil
- 1 onion thinly sliced
- 1 piece of feta cheese cubed
- 2 garlic cloves minced
HOME MADE PATE
By Montrealer
Appetizer
- jelly:
- 1 pound of chicken livers
- 3/4 pound pork sausages
- 3 tablespoons of sherry
- 2 tablespoons of brandy
- salt pork fats (bande)
- salt, pepper, thyme
- 2 large eggs
- bay leaf
- 1 can consommé
- water
- 1 envelope gelatin
- 4 tablespoons of sherry
CHERRY EMMA
By Montrealer
FRUITS
- can of bing cherries drained
- 1 tablespoon of kirsch
- 2 tablespoons of raspberry jelly
- ½ cup of whipped cream
- 2 tablespoons of sugar
- ice cream
HOME PATE (DUROCHER)
By Montrealer
Appetizer
- 1 lb. of pork liver
- 2/3 lb. of minced veal
- 1 lb. pork fat (make 5 strips and ground the remaining)
- 3 eggs beaten
- 14 / cup of water
- 5 teaspoons of salt
- Herbes de provence
- 1/2 lb. breadcrumbs (with milk to wet)
- 1 medium onion thinly sliced
- 2 envelopes of gelatine
- 1 teaspoon of Bovril
- 4 tablespoons of cognac
- 1 tablespoons of parsley
HOT ANCHOVIES CANAPES
By Montrealer
Appetizer
- 2 8 ounces anchovy fillets
- 2 medium garlic cloves chopped
- 1 teaspoon of tomato paste
- 1-11/2 tablespoons oil
- 2 teaspoons of lemon juice
- vinegar
- freshly grounded pepper
- 8-10 slices of white bread
- 1 teaspoon chopped parsley
FONDANT ICING (Five Roses)
By Montrealer
ICING
- 3 cups of icing sugar
- 5-6 tablespoons of water
- 1 teaspoon of soft butter
PEACH CARDINAL (France)
By Montrealer
FRUITS
- Sauce:
- 6 cups water
- 2 cups of sugar
- 8 ripe for firm peaches, peeled and stoned
- 1 vanilla bean or 3 tablespoons of vanilla
- 2 10 onces frozen raspberries
- 2 tablespoons of sugar
- 1 tablespoon kirsch (optional)
- Crème Chantilly:
- ¾ cup heavy cream chilled
- 2 tablespoons superfine sugar
- 1 tablespoon vanilla extract
HAM ROLL (Juliette Huot)
By Montrealer
pork
- 2 cups of diced cooked ham
- 1 cup of bechamelle sauce
- 1 cup of grated cheese
- crusty dough
- 1 yellow of egg
MARINATED BEETS (Five Roses)
By Montrealer
MARINADES
- 1 cup cup of brown sugar
- 1 ½ cups of white vinegar
- ½ cup of apple cider
- 10 cloves
- pinch of salt and pepper
- 4 cups of cooked and sliced beets
SMOKED SALMON FETTUCINI
By Montrealer
PASTA
- 1 . Melt butter and sauté with half of the parsley with shallots for 5 minutes.
- 2 . Add wine and reduce to about 6 tablespoons.
- 3 . Add scallops and sauté for one minute.
- 4 . Add cream and simmer for 2 minutes.
- 5 . Remove from heat and add Parmesan, remaining parsley, nutmeg, salt and pepper to taste.
- Serve over green fettucini