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Recipes
Bronzed Catfish with Crabmeat Sauce
By franny-2
Substitute red snapper if catfish is unavailable
- SAUCE:
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup finely chopped red pepper
- 1 teaspoon chopped garlic
- 1 teaspoon paprika
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon Dijon mustard
- 1 cup whipping cream
- 8-ounces fresh crabmeat or frozen, about 1 cup
- salt and freshly ground pepper to taste
- 2 tablespoons chopped parsley
- FISH:
- 1/4 cup flour
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon dried thyme
- salt to taste
- 1 pinch cayenne
- 4 (4-ounce) catfish fillets
- 2 tablespoons vegetable oil
Southern Medley
By franny-2
The taste is even better when the medley is boiled on the barbecue and eaten outside, but start by bringing the wat...
- 2 lbs (1 kg) large shrimps, in shell
- 1 lb (500 g) Polish sausage
- 4 ears corn, shucked
- 12 cups (3 L) water
- 4 bay leaves
- 1 tbsp (15 mL) paprika
- 1 tbsp (15 mL) dried thyme
- ¼ cup (50 mL) chili powder
- 1 tbsp (15 mL) dried oregano
- 1 tbsp (15 mL) cayenne
- 1 tbsp (15 mL) black peppercorns
- 1 tbsp (15 mL) Kosher salt
- 2 lbs (1 kg) baby red potatoes
Smoked Salmon Chowder
By franny-2
There’s a reason chowders are so popular: they’re comforting and easy to make
- 3 strips bacon, thinly sliced
- Olive oil, optional
- 1 bunch green onions, about 1 1/4 cups (310 mL) thinly sliced
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1 bottle (240 mL) clam juice
- 1/2 cup (125 mL) water
- 2 potatoes, peeled and cut into 1/2-inch (1-cm) dice
- 1 bay leaf
- 1/2 tsp (2 mL) dried thyme leaves
- 2 cups (500 mL) 10% half & half cream
- 2 cups (500 mL) frozen corn
- 1/4 cup (60 mL) chopped parsley
- 1/4 tsp (1 mL) hot pepper sauce
- 1/2 lb (250 g) smoked salmon,
- chopped Freshly ground black pepper
- Salt to taste
Squash Strudel with Red Pepper and Sage
By franny-2
If you're bored with rice or potatoes as a side dish, serve this impressive vegetable strudel instead
- 1/4 cup (50 mL) olive oil
- 1 large red bell pepper, cut into 1 1/2 -inch (4-cm) thin strips
- 1 onion, halved lengthwise and thinly sliced
- 3 garlic cloves, minced
- 2 lbs (1 kg) butternut squash, peeled, cut into large pieces
- and thinly sliced
- 2 tbsp (25 mL) chopped fresh sage
- Salt and freshly ground pepper
- 1/4 cup (50 mL) freshly grated Parmesan cheese
- 2 tbsp (25 mL) fine dry bread crumbs
- 6 sheets phyllo pastry
- 1/3 cup (75 mL) melted butter
Bacon, Lettuce & Tomato Salad
By franny-2
The sandwich flavours are crunchy and vibrant in this salad
- 4 oz (125 g) thinly sliced pancetta
- 4 cups (1 L) chopped iceberg lettuce
- 4 cups (1 L) chopped romaine lettuce
- 2 cups (500 mL) halved grape
- tomatoes
- 1 avocado, pitted and chopped (optional)
- Garlic Mustard Dressing
- 1 ⁄3 cup (75 mL) light mayonnaise
- 3 tbsp (45 mL) lemon juice
- 2 tbsp (25 mL) extra virgin olive oil
- 1 tbsp (15 mL) Dijon mustard
- 1 large clove garlic, minced
- Salt and pepper to taste
Prosciutto and Mushroom Strata
By franny-2
In large skillet over medium-high heat, melt butter or margarine
- 2 tbsp butter or margarine
- 1 medium onion, chopped
- ½ lb portobello, cremini or white mushrooms, sliced
- ¼ lb thinly sliced prosciutto or ham, cut into 1/4-inch slices
- ¼ cup chopped fresh parsley
- 1 ½ tsp dried basil
- 6 cups cubed stale French bread (1/2-inch)
- 2 cups shredded Swiss cheese
- 6 eggs
- 2 cups milk
- 1 tbsp Dijon mustard
- ¼ tsp each salt and pepper
Roast Beef & Sweet Onion Jam on Gorgonzola Buns
By franny-2
There are a lot of tricks to making quick caramelized onions, but low and slow is always best
- ONION JAM
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) olive oil
- 2 large sweet onions, sliced
- Salt
- 6 fresh sage leaves
- GORGONZOLA BUNS
- 5 oz (150 g) Gorgonzola, crumbled
- 2 tbsp (30 mL) chives, chopped
- 1 tsp (5 mL) cracked black pepper
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) flour
- 3/4 cup (175 mL) milk
- 4 ciabatta or small kaiser buns, cut horizontally
- BEEF
- 1 1/2 lbs (750 g) beef fillet roast
- Salt and freshly ground pepper
- 2 tbsp (30 mL) butter
- Fried sage leaves for garnish (see TIP)
Brown Sugar Shortbread with Blood Orange Crème
By franny-2
Blood oranges have a slightly tarter and fuller orange flavour than ordinary fruit—and their flesh is more colour...
- Shortbread
- 1 ⁄2 cup (125 mL) dark brown sugar, lightly packed
- 3 ⁄4 cup (175 mL) unsalted butter
- 1 ⁄4 tsp (1 mL) salt
- 11 ⁄2 cups (375 mL) all-purpose flour (see TIP)
- 1 ⁄3 cup (75 mL) rice flour
- Crème
- 1 ⁄2 pkg (250 g) cream cheese, softened
- 2 tbsp (25 mL) whipping cream
- 1 ⁄4 tsp (1 mL) pure vanilla extract
- 2 blood oranges
- 1 ⁄4 cup (50 mL) icing sugar plus 1 tbsp (15 mL) for garnish
- Several sprigs fresh mint
Breakfast Egg, Crispy Bacon, Heirloom Tomatoes & Brie on Toasted English Muffins
By franny-2
Perhaps this crispy bacon, egg and heirloom tomato sandwich isn’t the healthiest bet for a breakfast sandwich but
- 8 strips of bacon
- 4 eggs
- 4 English muffins
- 1/4 cup pesto, tapenade or sun-dried tomato paste
- 8 small thin slices brie or Camembert, (2 to 3 ounces)
- 2 medium heirloom tomatoes, sliced
Chicken Dijonnaise with Mushroom and Arugula Sauté and Posh French Mash
By franny-2
The traditional meat for this easy braise is rabbit but, after testing the recipe with both rabbit and chicken, I h...
- 2 tbsp (25 mL) butter
- 1 tbsp (15 mL) olive oil
- 8 plump skinless bone-in chicken thighs, about 2 lb (1 kg)
- ½ tsp (2 mL) salt
- 1 cup (250 mL) sliced shallots (about 6)
- ¼ cup (50 mL) good-quality smooth Dijon mustard
- ½ tsp (2 mL) black pepper
- 1 cup (250 mL) white wine
- ½ cup (125 mL) whipping cream
- Thyme sprigs