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Recipes
Mufuletta sandwich
By Bexter
1. Prepare the Olive Salad ahead of time: Combine all the ingredients and set aside in the refrigerator for 4 hours...
- Olive Salad:
- 1 cup each pitted green and black olives, coarsely chopped
- 1 tablespoon tiny capers
- 1/3 cup diced (1/4 inch) roasted red bell pepper
- 1/4 cup diced (1/4 inch) celery, with leaves
- 2 tablespoons chopped flat-leaf parsley
- 2 teaspoons finely minced garlic
- 2 tablespoons red-wine vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Sandwich:
- 1 round peasant bread (about 7 inches in diameter, 5 inches high), halved crosswise, insides pulled out
- 4 ounces each thinly sliced Genoa salami and mortadella (found in the deli section)
- 4 ounces thinly sliced provolone cheese
Moroccan Chicken Stew
By Bexter
1. In a 5- to 6-quart slow cooker place carrots and onions
- 4 carrots, peeled and sliced
- 2 large onions, halved and thinly sliced
- 3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
- 1/2 cup raisins
- 1/2 cup dried apricots, coarsely chopped
- 1 14-oz. can chicken broth
- 1/4 cup tomato paste
- 2 Tbsp. all-purpose flour
- 2 Tbsp. lemon juice
- 2 cloves garlic, minced
- 1-1/2 tsp. ground cumin
- 1-1/2 tsp. ground ginger
- 1 tsp. ground cinnamon
- Hot cooked couscous
- Pine nuts, toasted
- Fresh cilantro (optional)
Classic Tourtiere
By Bexter
In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes
- 1-1/2 cups (375 mL) cubed peeled potatoes
- 2 lb (907 g) lean ground pork
- 2 cups (500 mL) sliced mushroom
- 3/4 cup (175 mL) finely chopped celery
- 3/4 cup (175 mL) chicken stock
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/2 tsp (2 mL) dried savory
- 1/2 tsp (2 mL) dried thyme
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) cinnamon
- 1 Really Flaky Pastry
- 1 egg yolkegg yolks
Sausage Stuffed Potato Galette
By Bexter
This Sausage Stuffed Potato Galette makes a beautiful golden brown round of sausage, fennel and onions between laye...
- 3 pounds large Yukon Gold potatoes
- Salt, to taste
- Pepper, freshly ground, to taste
- 3 tablespoons extra-virgin olive oil
- 1 fennel bulb, halved, cored and thinly sliced lengthwise
- 1 small onion, sliced
- 1 pound pork breakfast sausage
Baked Mini Potato Galettes
By Bexter
These baked bite sized mini morsels of delicious potato galettes make the perfect hors d'oeuvre
- 3 tablespoons Sensations by Compliments Pure 100% Olive Oil 45 mL
- 1/2 cup shallots, finely chopped 125 mL
- 2 pounds Yukon Gold potatoes (about 4 large), peeled and thinly sliced 1 kg
- 1 tablespoon fresh Compliments Thyme, finely chopped 15 mL
- 1/2 teaspoon each salt and pepper 2 mL
- 1 cup Sensations by Compliments Aged 5 Years Canadian Cheddar Cheese, grated 250 mL
- 1/2 cup Parmesan cheese, grated 125 mL
Wild mushroom bread pudding
By Bexter
Preheat oven to 350°F with rack in middle
- 4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)
- 1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
- 1/2 cup finely chopped shallot
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped flat-leaf parsley
- 2 large garlic cloves, finely chopped
- 2 cups half-and-half
- 4 large eggs
- 1/2 cup grated Parmigiano-Reggiano
- Equipment: 8 (6-ounce) ramekins
- Read More http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Bread-Pudding-240982#ixzz15I37unvK
Parmesan Roasted Baby Potatoes
By Bexter
1.Preheat oven to 400 F (200 C)
- 1 pound (500 g) baby potatoes, scrubbed and cut in half
- 50 g butter
- 50 g Parmesan, grated
- garlic powder
- other seasonings (rosemary, thyme basil, oregano, etc), optional
Beef braised red wine
By Bexter
Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag
- 2 lb boneless beef chuck, cut into 1 1/2-inch pieces
- 1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
- 2 medium onions, halved lengthwise, then thinly sliced lengthwise (2 cups)
- 1 teaspoon finely chopped fresh thyme
- 1 Turkish bay leaf or 1/2 California
- 4 sprigs fresh flat-leaf parsley plus 1/4 cup chopped fresh parsley leaves
- 1 carrot, thinly sliced
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 large shallots, finely chopped
- 2 large garlic cloves, finely chopped
- 2 tablespoons all-purpose flour
- 6 oz thick-sliced bacon (preferably from slab bacon, rind removed if necessary; not smoked)
- 1 (10-oz) package pearl onions (2 1/2 cups)
- 1/4 cup water
- Special equipment: parchment paper
- Accompaniment: buttered egg noodles
- Read More http://www.epicurious.com/recipes/food/views/Beef-Braised-in-Red-Wine-235738#ixzz15Hj8ir5V
Memories of Lyon Beef Daube
By Bexter
Preheat oven to 325ºF (160ºC)
- 1 1/2 cups (375 mL) PC MEMORIES OF Lyon 4-Peppercorn Sauce
- 3 lb (1 kg) stewing beef cut in chunk
- 2 shallots finely chopped
- 2 carrots finely chopped
- 1 cup (250 mL) red wine
- 1 1/2 cups (375 mL) beef stock
- 2 tbsp (25 mL) chopped fresh thyme
Pumpkin custards with peppery pecans
By Bexter
1. Preheat oven to 350 degrees F
- 2 eggs, lightly beaten
- 1/2 1/2
- 15 ounce can (scant 1 cup) pumpkin
- 3/4 3/4
- cup whipping cream, half-and-half, or light cream
- 1/4 1/4
- cup packed brown sugar
- 1/2 1/2
- teaspoon pumpkin pie spice
- 1/4 1/4
- teaspoon salt
- 1/4 1/4
- cup Peppery Pecans (see recipe below)
- 1/4 1/4
- cup maple syrup