Thursday, 19 July 2018

Classic Vichyssoise Recipe - Perfect Chilled Soup for Summer! | Club Foody

When it’s hot outside, eat some soup!

No really, I’m serious… I’m not trying to be a smarty pants! Soups are not always served hot. Some of them are made to be served cold like my Classic Vichyssoise!

Growing up, we were eating soup every week including the summer time but obviously not as often. I’m not a person who likes routine especially when it comes to food. I like to change things up all the time therefore eating soups every week got to me eventually to the point that I started to dislike them. When I moved out on my own, I didn’t attempt to make soup for years except when it came to “summer soups”.

By the end of my first year at University, I went with a friend originally from Madrid to her favorite restaurant and had my first “cold” soup there. It was a Spanish Gazpacho. This was probably the most flavorful soup I ever had. It was so tasty, refreshing and… cold! From that first experience, every time I was out that summer, this is what I was looking for on the menu… a cold soup!

I came across a Vichyssoise one day and it was another “wow” moment! By the end of that summer, I made my first attempt on replicating this soup and since then, it has been one of my summer favorites…

This is a lovely soup to have during the hot summer months but can be also enjoyed during the rest of the year as well… just heat it up! The way I like to serve mine is with a dollop of sour cream, sprinkled with some fresh bacon bits and some finely chopped chives on top. It brings the soup to another level with these added ingredients. It also freezes very well. If it gets a bit too thick, just add a ¼ cup of broth (chicken or vegetable) at the time until it reaches your desired consistency.

This refreshing Vichyssoise is sure to please everyone this summer. It is smooth with a nice light flavor of onions in the background but not too overpowering. This is the kind of soup that you’ll be pleased to add to your recipe list…
Bon Appétit!

Here are more soup recipes for you to enjoy…
Chilled Avocado Soup
Udon Noodle Soup
Minestrone Soup
West Coast Smoked Salmon Chowder
Turkey Noodle Soup
and for even more soup recipes, click on this link… Recipe Category – Soups & Chowders

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/classic-vichyssoise/

Tuesday, 17 July 2018

Mango Purée with Mixed Berries and Cointreau | Club Foody

I love summer time for many reasons… taking care of my garden, golfing, cycling, wearing my open-toed sandals (do you really think I wouldn’t mention my sandals… lol!), BBQ-ing, enjoying the outdoors and the nice warm weather…

Warm weather is one thing but when it gets “crazy” hot, not so much!!! As a mature woman, I have my own internal temperature… Any additional heat and I can’t stand to be in my own skin. Another thing I can’t stand when it’s very hot outside is spending too much time preparing meals. I have many recipes that don’t take much time and they’re great when the thermometer rises beyond the comfort zone… Here’s one of them.

I have a delicious dessert recipe that is one of my summer favorites… my Mango Purée with Mixed Berries & Cointreau! The lovely flavor from the mango gives this healthy dessert such an amazing taste! Combined with vanilla yogurt along with a mouthwatering mixture of raspberries and blackberries, makes this dessert so succulent!

I add some Cointreau liqueur to give a little zip to the macerated fruit mixture. It brings a “je ne sais quoi” to the dish. This ingredient can definitely be removed especially if this yummy dessert will be served to children.

This is such a beautiful recipe to serve during these hot summer days! It’s light, fruity and deliciously refreshing… the perfect little dessert that everyone will enjoy! The extra bonus of this mango purée is it doesn’t take a whole lot of time to put together. Although I’ve been referring to this recipe as a dessert, you can also serve it as part of a weekend brunch…
Bon Appétit!

Here are some easy and scrumptious desserts for you to try…
Lemon Posset
Homemade Apple Sauce
Powerhouse Cookies
Poached Pears with Caramel Sauce
Butterscotch Pudding
and to enjoy even more delicious dessert recipes, click on this link… Recipe Category – Dessert

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/mango-puree-with-mixed-berries-and-cointreau/

Wednesday, 11 July 2018

MEXICAN BURGERS with AVOCADO SPREAD | Club Foody

Bring your burgers to a new whole level

We all have our “food weaknesses” and during the summer time, mine is burgers! I love the taste of burgers on the “barbie”. Thankfully David is the same way and I don’t have to tell you that we do eat a lot of burgers during BBQ season.

Here’s the thing though, you won’t see me eating burgers unless they’re homemade. I’m not a big fan of the one at any fast food joints… Most of the places have their patties thickness about the same as an iPhone 6S. What is that? That’s not a burger! I like a nice thick burger with some personality, not some mass produced concoction.

David and I came up with a few different recipes because we both like variety – you have to have several burger recipes during summer time, right? Also the fact that we enjoy having them once a week is the reason variety becomes a necessity.

A few years ago during the summer time, I thought about having some burgers that night for dinner. The day was beautiful and warm and the night was going to be pleasant and comfortable. When I opened the refrigerator door, I had my Homemade Pickled Jalapeño Pepper jar that was almost gone, a bunch of cilantro and an avocado that needed to be taking care of. I also knew about some Chipotle Purée in my freezer already measured that was sitting there for a while and needed to be used before they turned into “chipotle-icicles”…

Tada!

The light went off and the next thing I know, we were eating my latest creation… Mexican Burgers! Are they spicy? Not really but there’s definitely a bite to them. In the video, I show you two ways I prepare them; stuffed and unstuffed. I also share with you a spread that goes so well with these burgers – it brings the whole Mexican theme together…

It is a nice change from everyday burgers and a great recipe to make for your next backyard party or anytime you want burgers. You can make these Mexican burgers ahead of time but I personally never went beyond 3 hours in the refrigerator in case my burgers dry out. Could I be wrong? Sure but why take the risk when we love fresh, moist, homemade burgers so much…
Bon Appétit!

If you would like more amazing burger recipes, check them out…
Chipotle Stuffed Bronto Burgers
Smoky Porky Burgers
and for even more BBQ and grilling recipes, click on this link… Recipe Category – BBQ & Grilling

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/mexican-burgers/

Thursday, 5 July 2018

Zucchini Sticks Recipe - An Old Pub Classic! | Club Foody

Do you ever wonder what happened to zucchini sticks?

Back in the 80s and 90s, when we were going out to a pub or brasserie, on the menu in the starter/appetizer section there was always zucchini sticks served with ranch dressing!
Then “poof!” they just disappeared…

We were out with our friends for dinner and while we were studying what was on the menu, we started talking about the dishes we used to enjoy that are rarely on the menus these days. It’s not like they weren’t good or unpopular… au contraire. I guess it’s like anything else… it’s not “trendy” anymore.

I realize that everyone wants to evolve and try new food items but please you have to leave the good stuff on the menu. Many good dishes vanish with time but there’s nothing stopping you from making them at home with my Zucchini Stick recipe!

This finger food is fun to eat. It’s also a recipe that can be made in less than 30 minutes. I bread mine in Panko that I rapidly grind in my spice grinder so it’s not as coarse and it adheres better to the zucchini. I also season them with spices.

After quickly frying them in a skillet, I like to transfer the sticks on a plate lined with paper towel so it can absorb the excess grease – and at the same time removing the excess guilt of eating something fried… lol!

I also serve them with my Zippy Ranch Dressing! C’mon, if I can make it at home why buy it from the store. If you haven’t tried my dressing yet, you’re missing out on something because the taste is so fresh and tasty with a little kick to it to make it deliciously different from others…

Next time you’re craving these Zucchini Sticks and can’t find them at your local pub because they’re not “in” anymore, go buy a zucchini and simply make them at home. This quick and easy recipe will certainly take your taste buds back in time and put a smile on your face…
Bon Appétit!

Here are some tasty finger food recipes…
Crab Artichoke Pepper Dip
Easy Chicken Quesadillas
Baked Chicken Wings/Drumettes
Grilled Fish Tacos
Italian-Style Bruschetta
Roasted Red Pepper Hummus
and for even more appetizer recipes, click on this link… Recipe Category – Appetizers

P.S. Keep the temperature of the oil consistent at 350ºF otherwise if the oil is too hot, it will burn the sticks and if the oil is below, the sticks will absorb the oil making them oily.

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/zucchini-sticks/


Tuesday, 3 July 2018

Red Snapper en Papillote Recipe - An Incredible Cooking Method! | Club Foody

What makes life fun and interesting is to try different things, experiment new sensations, discover other horizons and enjoy diverse avenues…

As a little girl, I was curious and things haven’t changes that much… I still have a curious mind. I love to experiment, discover, try and enjoy whatever I’m not custom or familiar at. Cooking is the same thing. If there’s something I haven’t try and taste yet, you bet I will…

Years ago I went out for dinner with friends and saw “Fish du Jour en Papillote”. What do you think happened? Of course I ordered it! When the waiter brought my plate, I was impressed! The presentation was amazing…

In French “en Papillote” means “wrapped”. What exactly is it? – you ask.

It’s either a fish fillet or seafood that is placed in a parchment paper, crimped tightly and bake in the oven at high temperature. This cooking method is awesome because it traps all the juices and flavors. What’s also nice about it is it makes such an incredible presentation…

In this episode I don’t really focus on the ingredients as much as showing you how to proceed with this method. You can use any fish or seafood you like, vegetables and also any preferred seasonings. This is also a great way to use fresh herbs.

En Papillote is so not a complicated cooking method. Just keep in mind that if you decide to use for an example some potatoes, make sure you pre-cooked them because the cooking time for this method is only 15 minutes. Same applies with some other vegetables which you might want to blanch slightly before adding with your fish/seafood. If you would like to use the same ingredients then the ones in the video, I listed them below…

This is a quick and easy cooking method you will really enjoy. When I serve it, I don’t remove anything from the pouch and just open with a pair of scissor right in front of my guests. Leaving everything in gives that “WOW” factor of the dish plus, as mentioned earlier, all the juices and flavors are trapped inside… It’s deliciously exquisite!

Next time you have a dinner party and really want to impress your guests but don’t really want to spend a whole lot of time in the kitchen, en Papillote is the way to go. It doesn’t take much time to prepare and in less than half an hour, you have such an elegant and yet scrumptious dish for you to enjoy…
Bon Appétit!

Ingredients on the video
– 3 parchment papers ***NOTE***
– Olive oil, as needed
– 6 thin red snapper fillets
– 3 small red potatoes, pre-cooked (boiled for about 10 minutes)
– 3 halved cherry tomatoes
– Freshly ground black pepper and ground Himalayan sea salt, to taste
– ½ tbsp. fresh dill per pouch
– 1 long chive per pouch, cut into 4 pieces
– 1 small pinch cayenne pepper per pouch
– 1 tbsp. sliced black olives per pouch
– 1 tbsp. dry white wine per pouch
– 2 slices lemon wedges per pouch
**NOTE** Use one parchment paper per fillet unless it’s thin or small.

Here are a few scrumptious fish recipes…
Grilled Marlin Steak
Panko Breaded Fish Fillet
Grilled Fish Tacos
Mediterranean Fish Fillet with Tapenade
Beer Battered Fish
Pacific Coast Salmon on the BBQ
and click here for even more fish and seafood recipes… Recipe Category – Fish & Seafood



Saturday, 30 June 2018

How to Trim, Cut & Clean Leeks - Tips & Tricks | Club Foody

Onions are the most common ingredients to enhance a dish. They give such a great flavor to recipes. To name a few popular varieties from the allium family, we have Vidalia, Spanish, Bermuda, Egyptian, Cipollini, Pearl, Walla Walla, and so on plus our typical red, white and yellow onions. There are also more in the family such as chives, garlic, green onions, shallots, Chinese onions and leeks.

When it comes to leeks, they are the best for cooking slow in soups or stews. They have a milder onion taste with a subtle flavor resembling chives. I enjoy cooking with leeks not only for their taste but also for their nutritional value and health benefits.

Leeks are incredibly healthy and you should definitely add them to your diet. Here are some reasons to consume them. Besides being high in vitamin K, A and C, and rich in fiber as well as great anti-oxidants, they are also good for lowering blood pressure, fighting cancer, cleansing the colon, lowering cholesterol levels, and more…

For those of you who are not familiar with this incredible vegetable, when selecting leeks at your supermarket, look for firm white stalks with dark green leaves. If the bulbs are yellowed, cracked or bruised, they’re not good. The diameter of the white stalks should be around 1 1/2-inches.

In this video, I’ll show you How to Trim, Cut and Clean Leeks.. It is extremely easy to prep them. I like to mention that when removing the green leaves, slice where the pale green color ends and the darker green begins. If you plan to make stock, keep the green leaves. Wash them well, place them in a re-sealable plastic freezer bag and transfer to the freezer until needed. You can also use a couple of leaves to make a bouquet garni by wrapping a bundle of fresh herbs and tying them with kitchen twine.

Here’s a great recipe that I love making every summer which is my Classic Vichyssoise (coming up July 2018).

At your next visit to your supermarket, you’ll have no problem adding this vegetable to your shopping basket now that you know how to trim, cut and clean leeks!
Bon Appétit!

 

For even more kitchen Tips & Tricks, visit http://clubfoody.com



Thursday, 28 June 2018

Creamy Bacon Potato Salad - Perfect Summer Side Dish! | Club Foody

If someone asked me what summer means to me, I’d have a lot to say…

Summer is about relaxing, having fun, being outdoors, entertaining, visiting & exploring new places… it’s basically enjoying the simple things in life!

As you know, each year David and I grow a garden. It’s not “Green Acres” but it’s big enough to have plenty of herbs and some tomatoes as well. Of course I would like to have a bigger garden where I can grow a wide variety of fresh produce but on the other hand, I think the garden we grow every year is big enough for us.

When I cook, what I enjoy the most is using fresh herbs and produce. It brings the recipes to a whole new level and the food tastes incredible!

There’s a lot of entertaining during the summer time, more so than the rest of the year. With backyard parties, receptions, days at the beach, potlucks, gatherings of family & friends, picnics and barbecuing, there are certain foods that we certainly expect to enjoy, one of them is… Potato Salad!

In this video, I’ll share with you my popular Creamy Bacon Potato Salad! As simple as it sounds, this potato salad is awesome! It has just enough zip to it to set it apart from others. I use a lot of different herbs from my garden and this alone makes this dish so fresh and delicious!

This is one of my favorite “summer comfort foods”. It goes so well with many dishes and it’s one of those recipes that never gets “old”. I get many compliments on it and when my friends & family see my potato salad, they are thrilled! You have to give it a try because you’ll see just how flavorful this potato salad is…
Bon Appétit!

If you want to make your own mayonnaise, click on this link… Homemade Mayonnaise

Here are even more great salad recipes you just have to make…
Chickpea Corn Salad
Cran- Apricot California Salad
Strawberry Salad
Moroccan Couscous Salad
Jicama Mango Pepper Salad
Summer Creamy Coleslaw
To enjoy other incredible salad recipes, click on this link… Recipe Category – Salads & Dressings

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/creamy-bacon-potato-salad/


Tuesday, 26 June 2018

Spanish Sangria Recipe - Best Summer Sangria | Club Foody

Who wants to drink a hot cocoa on a hot summer day?

That’s right… nobody! We all want to enjoy a cold beverage to cool off from the warm temperatures. When it comes to cocktails/drinks, we all have our favorites but if you want to try something different, smooth, fruity and refreshing, I have the perfect drink recipe for you…

Spanish Sangria!

This is the kind of refreshing alcoholic beverage that serves so well when entertaining in your backyard. The flavors are so exquisite! Besides dry red wine and fruits along with a couple of liquors gives this summer drink a unique taste.

Here’s the key to making awesome Sangria… time! That’s right, time is the key ingredient. It is important to let the fruits macerate in the liquids for a day or two. I prefer letting my sangria sit in the refrigerator for 48 hours. I find it blends all the ingredients together better by giving it an extra day.

In the video, I use 7Up® but in the past I have also used ginger ale. My mother prefers hers with soda so it’s really up to you on the choice of your carbonated beverage. Some also add cherries to their sangria. Keeping it simple is a good way to make great sangria. Keep your cherries for sundaes or fruit salads!

The first time I served it to David, he thought it was very smooth almost too smooth. After he finished his second glass, I asked how he felt. “Tipsy”- he said. Please keep in mind that enjoying this refreshing smooth summer drink under the sun can give you a “buzz” so drink responsibly…
Cheers!

Note: If you use a cheap, bad tasting wine in the recipe don’t expect great results….

Here are more amazing cocktail recipes for you to enjoy…
Blackberry Mojitos
Cosmocello
Golden Sunset
Blood Orange Martini
and click on this link for even more beverage recipes… Recipe Category – Beverages

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/spanish-sangria/





Thursday, 21 June 2018

Strawberry Jam with Orange Zest Recipe | Club Foody

Is canning your thing?

Wow was I ever impressed with my friend Lise when I was living in Montréal… she was doing her own canning. From jams, to pickles and condiments, she was making them all on her own. It was her “thing”. My “thing” back then was to eat what she was making… lol!

I was never into canning until later on in my 30s’. I missed my mother’s pickles, ketchups, jams, etc., so that was what made me start at first. I’m telling you, it didn’t take me long to make canning my “thing”.

Besides a few I’ve already posted on the website, I have many canning and preserved recipes but today there’s one I really want to share with you… my Strawberry Jam with Orange Zest! Oh my! It doesn’t matter how many jars I make, they disappear so fast they never make it to the next season…

That’s right! June is the month when these little red gems are harvested. They are so “loved”, there are Strawberry festivals everywhere! What’s not to like… they’re perfect for so many recipes.

I like my strawberry jam because I also add orange zest to it. It gives a subtle tone of freshness to the jam. This recipe can be used for breakfast, brunch, snacks, desserts, toppings, etc… It is also great to give one of these little jars as a gift to your friends and family.

Make canning your “thing” and try this strawberry jam recipe. It’s easy, quick and fun to make plus you can enjoy these flavorful gems all year round… To learn how to do canning, click on this link… How to Do Home Canning
Bon Appétit!

Here are more canning recipes for you to enjoy…
Bread & Butter Pickles
Homemade Apple Sauce
Sweet & Savory Homemade Ketchup
Pickled Jalapeño
and for more breakfast and brunch recipes, click on this link… Recipe Category – Breakfast & Brunch

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/strawberry-jam-with-orange-zest/


Tuesday, 19 June 2018

Creamy Spicy Guacamole Recipe - A Delicious Twist on a Mexican Classic | Club Foody

If you’d ask me what are my top 3 cuisines, Mexican is right up there. When I went to Puerto Vallarta in 1988 with my boyfriend, I was amazed! My first experience visiting Mexico was absolutely delightful! The people are so charming, the culture is rich and the food… oh my! It’s fabulous!

Although my palate wasn’t accustomed to spicy food, I still enjoyed it with “mucho crema” to calm down the “heat”. One dish I didn’t need anything to tame down the spiciness was Guacamole. Obviously it became my favorite dish until I was able to handle spicier dishes.

When I met David, he just swept me off my feet with his charm (still under the spell to this day), his great sense of humor (he always makes sure to make me laugh every day even when I’m stressed to the max…), his looks – he’s pretty handsome, all the things we had in common (when you’re with someone for a long time, it seems there’s more and more you have in common as the relationship grows over the years), his style and his cooking! That’s right… He also got me by pleasing my stomach… lol!

When I came to the West Coast to visit him, he surprised me with his version of Guacamole. I was skeptical as I had the best in Mexico but boy was I ever wrong! His blew me away! He just decided to elevate this classic Mexican condiment to a whole new level and here are his reasons…

Why do you need to have three different dips for nachos? …he thought. Therefore he decided to combine mild guacamole with sour cream plus other ingredients such as red onion, red pepper, garlic, and his favorite hot sauce, mimicking salsa. The tomatoes were dismissed because “they are too watery”, he thought. So that is how he came up with this flavorful Creamy Spicy Guacamole!

Each time I need to incorporate guacamole into one of my recipes, this is THE ONE I use. It’s quite a taste sensation compared to “typical” guacamole. We also like to enjoy it as a meal with some tortilla chips especially during summer time when the weather is hot and neither of us feels like cooking or eating heavy.

It’s a beautiful balance of spiciness and if you’re expecting mild, boring guacamole, you’ll be shocked because it’s definitely not. On the other hand, it is a delicious change and I won’t be surprised if THIS ONE will become your go-to guacamole from now on…
Bon Appétit!

Here are the recipes I use this awesome guacamole in…
Spicy Leftover Steak Fajitas
Mexican Chicken Sub
Six Layer Chip Dip
and for even more condiment recipes, click on this link… Recipe Category – Condiments

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/creamy-spicy-guacamole/


Thursday, 14 June 2018

Lemon Poppy Seed Muffin Recipe - Easy 30 minutes Recipe | Club Foody

I don’t want to complain and come across as a “cry baby” but between you and me, I do spend a crazy amount of hours on the Club Foody website. Sadly it seems that it doesn’t matter how hard I work, I’m falling behind a little every week… I need to be cloned… plain and simple!

Enough of me! I’m sure there are many of you in the same situation. Our schedules are tight and every second counts so we can meet our deadlines. It doesn’t matter if it’s at work, home or other reasons, we are on New York time!

When it comes to cooking, I’m no different than you. After working 12 hours + and working on so many facets of my website, my time gets challenged when it times to eat. I also enjoy those quick, easy and delicious recipes. I do have many I created over the years and it seems that I’ve been reaching for more since Club Foody has been up and running.

Having said all that I’m positive everyone looks for a quick snack on-the-go recipe for those mornings when we could get up fast enough or lunch time when it turns into more like a 5 minute break or even worse, when you’re stuck in traffic with nowhere to go except wait! For all these moments that seem to happen more frequently, here’s the perfect “quick” recipe for you…

Lemon Poppy Seed Muffins is one of my to-go recipes when I want a snack that I can enjoy anywhere at any time. The crunch from the poppy seeds combined with the lemon flavor, makes these muffins so fabulous! From start to finish, it takes only half an hour – another plus for this muffin recipe…

As much as cupcakes are trendy these days, I personally prefer muffins. Not only delicious, they are also fun to eat even without the icing and sprinkles on top. They are convenient, easy to carry around and well, not as messy as their counterpart – last time I ate a cupcake, I’m not sure what happened but I ended up having icing in my hair… I know I can be a messy eater!

These Lemon Poppy Seed Muffins are perfect to enjoy either for breakfast, lunch, a mid-afternoon snack or even for dessert! If a lack of time is a part of your routine then don’t look anywhere else and simply make these tasty Lemon Poppy Seed Muffins… you won’t regret it!
Bon Appétit!

If you are looking for other similar recipes, here are a couple more to try…
Pumpkin & Spice Cream Cheese Muffins
Lemon Raspberry Muffins
and for even more snack recipes, click on this link… Recipe Category – Snacks

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/lemon-poppy-seed-muffins/

Tuesday, 12 June 2018

Homemade Andouille Sausage Recipe | Club Foody

Andouille sausage… a real food staple in Louisiana

If you are a “foody”, at one point you’ll want to try making homemade sausages. I don’t blame you because it’s fun to make your own…

New Orleans is definitely on my bucket list. Live Jazz, history, great bars, amazing joie de vivre, and incredible Creole & Cajun cuisine… what’s not to like about the “Big Easy”! Its food is an amazing blend of different cultures combined. This is what makes Creole/Cajun cuisine so interestingly delicious!

Many common ingredients are utilized in these two styles such as gumbo file, okra, chili peppers, catfish, duck and alligator, just to name a few. Last year I shared my North African Merguez with you and today it’s my Homemade Andouille Sausage, a very popular Louisiana food item.

Andouille sausage is spicy and enhances any recipe you use it in. As I mentioned earlier, making homemade sausages is awesome because you can add your own intensity of spiciness and create some new flavors but here’s one important thing to keep in mind… increase the amount of spices. Don’t be shy when it comes to seasoning as the meat will absorb a lot of the flavor from the spices, making them less spicy than you originally thought.

Now let’s talk about Prague Powder #1 also known as Insta Cure #1 or Pink Curing Salt. This is important to add when making sausages for many reasons. It helps to preserve the meat and prevents the possibility of botulism. It helps keep a nice color and also improves the flavor.

The component of curing salt is 6.25% sodium nitrite and 93.75% salt. The simple reason why this particular salt is so “pink” is to not be confused with table salt. If sodium nitrite is overly consumed even in small quantities, it can kill an average-sized adult. Adding a teaspoon per 5 pounds of meat is fine but beyond that, it can be very dangerous. I am not trying to alarm you with the risk of using this salt but I definitely want you to be aware of its powerful effect and repercussion if too much is consumed.

In this video, I won’t be showing you all the steps of the sausage making process. I have a tutorial video where I explain the tools used and a few tips to successfully make your own sausage. If you’re new to this, I highly suggest you take a moment and watch the video on How to Make Homemade Sausage.

I also have another video recipe that you should definitely check out and it is my Creole Seasoning Mix. This is a blend I use often for my Cajun/Creole recipes and the taste is phenomenal! It’s quite “zippy” but the beauty of it is when you cook your recipe, it mellows down and brings a wonderful bouquet of flavors… give it a try!

Now as mentioned in the Andouille Sausage video, here are some quick reference points on how to dry, smoke, and cook you sausage.

– To dry out sausages: Place them on a wire rack or hang them on a laundry drying rack for 2 hours. Depending on the humidity and if you are using a fan, the drying time may vary. You’ll know they’re ready when they are dry to the touch.
– To smoke sausages: Use wood chips of your choice and place them in a smoker or BBQ. If you are using the BBQ to smoke the sausages, place them on indirect heat source and bring the temperature to around 160ºF. Smoke them for 3-4 hours. Keep in mind that if you use mesquite or hickory wood chips, you might want to reduce the smoking time by an hour because of their strong flavor.
– To cook sausages on the stove: Add a little bit of olive oil in a medium skillet over medium heat. Cook them for 12 to 14 minutes flipping them every 2 minutes.
– To cook sausages on the BBQ: Grill the sausages at around 300ºF for 10 to 12 minutes, flipping them as well every 2 minutes.

Last but not least, if you have 2 lbs. of meat, you should be able to make about 8 sausages (1/4 lb. each) and it’s good for 4 people. Five pounds of meat will make 20 sausages therefore 10 servings. Also if there’s any leftover casings which there probably will be, put them in a container, add plenty of salt, close the lid and transfer to the refrigerator. They will keep for a long, long, long time!

As much as it may sound overwhelming, after you’ve made your first batch of homemade sausages, you’ll see how easy it really is. With summer around the corner, this is the perfect time to give them a try. Just experiment along the way and have fun making your Andouille Sausages.
Bon Appétit!

Here are a few scrumptious pork recipes you definitely want to try…
Sweet & Sour Pineapple Pork
Zucchini Pork Penne
Asian Sesame Pork Chops
Maple Mustard Pork Tenderloin
Pulled Pork Enchiladas
Chinese 5 Spice Spare Ribs
and for even more pork recipes, click on this link… Recipe Category – Pork


For ingredient amounts and much more, visit http://clubfoody.com/recipe/homemade-andouille-sausage/


Saturday, 9 June 2018

How to Prepare an Avocado - Easy Tutorial Video | Club Foody

Preparing an avocado is easy when you know how but if you don’t, these little guys can be challenging…

Back when I was living in Toronto, a friend of mine told me how much he enjoyed avocados but never bought any because he didn’t know how to prepare them. I showed him how but there might be some of you, just like my friend, who don’t know either. Here’s a quick tutorial to show you the simple way to prepare this “super food” with very little mess…


As you saw in this video, it is quite easy to cut, remove the stone and enjoy the avocado. I have a few amazing recipes that you just have to check out…

Six Layer Chip Dip
Spicy Leftover Steak Fajitas
– Creamy Spicy Guacamole (coming up this month on June 19th)
– Mexican Burgers (coming up next month on July 11th)

For more kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks


Thursday, 7 June 2018

Chicken in Creamy Jalapeño Cheese Sauce Recipe - A Tasty Meal Ready in 30 Minutes! | Club Foody

A few months ago, I was getting myself ready to make and film my Pickled Jalapeño recipe. I don’t know where my mind was at but I bought a lot more jalapeño peppers than I really needed therefore I had several left over in my crisper. That was when I remembered a recipe that I haven’t made for quite a while now … my Chicken in Creamy Jalapeño Cheese Sauce!

When I was living in Toronto, I had two jobs on the go – my event planning company that I just launched plus bartending. I was busy, working long hours and making a homemade dinner was not an option most of the time. During that period, I was eating out a lot. Eventually, I got blasé so I decided to widen my repertoire of recipes by creating meals at home in 30 minutes or less. That is when this featured recipe came up…

We are all busy with our schedules and some don’t have the time to spend hours cooking a nice homemade meal after a long day at work. Prepared foods are definitely not the best “healthy” solution if you are concerned about preservatives, lack of nutrients, chemicals and other elements such as sugar, fat and sodium. That is when those 30 minute or less yummy recipes come in handy!

Chicken in Creamy Jalapeño Cheese Sauce is a quick and easy recipe. Although it only takes 30 minutes, from start to finish don’t be fooled by thinking it lacks flavor… Au contraire! This recipe is quite tasty! With fresh sautéed ingredients in a beautiful creamy cheese sauce, this is a meal that you have to add to your recipe folder.
Bon Appétit!

Just a quick note… If you really like spicy food, don’t remove the ribs and seeds from the jalapeño peppers!

Check out these other fabulous chicken recipes…
Dakgangjeong – Sweet & Spicy Crispy Korean Chicken
North African Chicken Thighs with Dates & Pomegranate Molasses
3 Cheese Chicken Parmesan
Chicken Française
Indian Butter Chicken
Thai Chicken Curry
and for even more poultry recipes, click on this link… Recipe Category – Poultry



 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/chicken-in-creamy-jalapeno-cheese-sauce/

Tuesday, 5 June 2018

Indian Naan Bread Recipe - Tasty Flatbread! | Club Foody

Indian cuisine has gained worldwide popularity with its savory and aromatic flavors. The very first time I went to an Indian restaurant was in Montréal with my culinary buddy Mario. He and I were experiencing a new cuisine every month by picking one from the yellow pages of the phone book.
It’s really not important who picked that Indian restaurant but it was quite a fun night and something quite different from what we were used to.

When I moved to Toronto, a friend of mine who was East Indian took me to a very nice upscale Indian restaurant downtown. Everything he ordered was succulent. Most of the dishes had a very nice flavorful sauce and to use up all the goodness sitting at the bottom of our plates, we soaked it up with an Indian flatbread called “naan”!

I love that bread a lot so I went and bought some at the supermarket… what a disappointment! It didn’t taste remotely close to the ones I enjoyed at the restaurant so I stopped buying it. It was a few years later when I was hosting a dinner party and wanted to serve this particular bread that I decided to make it from scratch…

My Indian Naan Bread is easy to make and has so much more flavor than the ones from the store. Freshly made, the texture is soft with just the right amount of chew! Brushing one side of the flatbread with butter while cooking, gives it a nice buttery taste. One more plus to making homemade naan bread is it that it freezes very well and doesn’t get hard when it thaws out.

Here’s what I do when I let my dough rise after covering with a dish towel. I transfer my bowl to the oven without any heat on because it’s warmer and there’s no draft. Also depending if the temperature in the kitchen is cool, I might have to start my oven at 350ºF for a short time (about 3 minutes) just before I mix my yeast, water and honey together. After 3 minutes, I turn the oven off therefore when it’s time to put my dough in the oven, it’s not hot and comfortably warm for the dough to rise nicely…

This naan bread recipe is great to serve along with any main course that has a lot of sauce in it because there’s nothing better than scooping up all the yummy sauce from your plate…
Bon Appétit!

Here are some other great bread recipes…
French Baguettes
Tomato Rosemary Focaccia
Jalapeño Cheese Bagels
Cheddar Biscuits
Dinner Rolls
Mexican Cornbread
and for even more, click on this link… Recipe Category – Bread

 

For ingredient amounts and much more, visit
 
 

Saturday, 2 June 2018

Creole Seasoning Mix Recipe - Best & Easy Homemade Spice Blend! | Club Foody

Creole Seasoning Mix… a must have!

In the southern part of United States, there are two extraordinary cuisines originating from a mix of cultures. As you probably guessed, they are Creole and Cajun cuisine. Rich in taste and spice, sets these cuisines apart from others.

Using a wide range of fresh ingredients and spices, Creole and Cajun cooking are bursting with flavor. Many of their dishes are spicy but also have depth to them… it’s not just “heat”.

I buy most of my spices from specialized boutique shops. They are fresher because they grind the quantity that I need right in the shop. It makes such a huge difference in my recipes.

When it comes to seasoning mixes, I prefer making my own so I can control the amount of ingredients including the level of sodium. Now keep in mind that the spices I’m using are very fresh. I’ve been creating many seasoning mixes through the years and in this video, I’ll be sharing one of them… my Creole Seasoning Mix!

I use 10 different spices in this mix. It is spicy but when used in recipes, it brings so many flavors to the dish. It is a seasoning blend that can be used in so many recipes. Make sure to store it properly in an airtight container in a cool, dry place. You can keep it up to 4 months and it makes about 2/3 cup. Here’s the recipe for the seasoning mix…

– 1 tbsp. smoked paprika
– 1 tbsp. hot paprika
– 1 1/2 tbsp. garlic powder
– 1 tbsp. onion powder
– 1 tbsp. dried oregano
– 1 tbsp. dried basil
– 1 tbsp. dried thyme
– 1 tbsp. cayenne pepper
– 1 tbsp. black pepper *read note below
– 1/2 tbsp. celery salt


There are a few recipes that I use my Creole Seasoning Mix for so check them out…
– Andouille Sausage (June 12th, 2018)
– Creole Shrimp & Andouille Skewers (August 7th, 2018)
plus more to come…
Bon Appétit!

NOTE: When it comes to black pepper, I use mixed peppercorns and grind it in a spice blender.


For more homemade spice recipes, click on this link… Recipe Category – Tips & Tricks

Thursday, 31 May 2018

Orange Julius Copycat Recipe - How to Make a Creamy Orange Julius | Club Foody

Orange Julius or Orange Julep?


It’s interesting sometimes how we can forget something and suddenly just remember it. Other times, there’s one specific thing that helps us make a connection and a name, a place, or an event just pops in our mind. I hope it’s not an age issue… really!

When filming this video, I was talking to David and all of a sudden I mistakenly called this featured recipe “Orange Julep”. David obviously corrected me but for some strange reason, I felt that I was still right. No I’m not Mrs. Always Right although it does happen often… lol!

It’s only when I started writing this blog that I realized that I WAS RIGHT, well somewhat. I had this flash of a huge building shaped like an orange. All right, let me explain…

For those of you who don’t know me, I grew up in the Montréal area. As a child, my parents took me out quite often to restaurants, diners and food stands. One of them really impressed me and often I asked them to take me there. It was Orange Julep Restaurant.

The Gibeau Orange Julep was a snack bar located on Decarie Expressway although not the original one. Standing out like a sore thumb, this giant three-story orange shaped building was a popular hangout for Montrealers (Montréalais in French). Still around these days, this is definitely another Montréal landmark.

After my family moved to Brossard, I don’t recall going back to the big orange building. I was 6 years old.

Years later, I was introduced by a friend of mine to Orange Julius. Somehow in my mind, the Orange Julep’s name blended into Orange Julius’ to eventually simply become Orange Julius and forget about the other one.

I’ve always enjoyed Orange Julius and it’s unfortunate that I can’t recall the one from Montréal… I was too young. One thing though is this was one of the rare “fast food items” I couldn’t resist having. The creamy texture was absolutely delicious. Although incredibly tasty, I just had to make my own…
 

Homemade Version it is…

Many times I created recipes by salvaging the food in my refrigerator. I cannot stand wasting food therefore the solution is to do something with it. This is how I came up with my own version of Orange Julius Copycat the first time. Since then, I’ve modified it for better, tastier and smoother consistency.

I use fresh ingredients including egg yolks. I won’t elaborate on that topic but as you know raw eggs can carry salmonella bacteria so it is extremely important that your eggs are really fresh. The best places to buy fresh ones are from farmers. If you are not sure, don’t take the risk. Pretty soon I will be making a video on the Pasteurization Process. Meantime, please be vigilant!

With summer right around the corner, this is a scrumptious treat to enjoy either for breakfast, a mid-afternoon snack or even as a dessert… why not? It is a quick and easy beverage recipe that you’ll be quite pleased to have in your recipe folder.
Bon Appétit!

I have several yummy beverage recipes and here are a few…
Kiwi-Banana-Pineapple-Orange Smoothie
Palm Springs Date Shake
Berry Fusion Smoothie
Red Velvet Boost
Tahini Mango Peanut Butter Smoothie
Cantaloupe Smoothie
and for even more beverage recipes including “cocktails”, click on this link… Recipe Category – Beverages

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/orange-julius-copycat/


Tuesday, 29 May 2018

Basic Brown Sauce Recipe - Easy Homemade Sauce! | Club Foody

Experienced cook or not, everyone need sauces…

When it comes to sauces, I cannot imagine cooking without them. I personally think they wrap up a dish so beautifully. It wasn’t always the case in my culinary journey. When I just got out on my own, cooking wasn’t my “forte” and more than I can remember, sauces saved my dish.

One who really helped me during my learning process was my mother. How many times did I call her in the middle of a recipe because I was “stuck” and didn’t know what to do? Every time it happened, I wish I’d participated more in the kitchen as a child…

There’s a sauce that I requested from her right after I moved into my new apartment and it was her brown sauce. The reason behind it was this was easy for me to make a Salisbury steak with some sautéed onions and mashed potatoes – I was playing it safe in the kitchen back then although I still managed to burn a few recipes here and there!

In French cuisine, there’s what is called “The Classic 5 Mother Sauces”. I shared one of them with you already; Béchamel Sauce aka White Sauce and one of its secondary sauces which is Mornay Sauce. Besides Béchamel, there are 4 others; Hollandaise, Espagnole, Velouté and Sauce Tomate.

Although extremely similar, my “own” mom’s Basic Brown Sauce is not an Espagnole sauce because there is no tomato purée in it. It might be a small factor but it makes a big difference in taste. Do I also use the French classic Espagnole Sauce in my recipes? Of course! As long as the subtle flavor from the tomato purée goes well with the selected recipe.

Talking about flavor, there’s a herb that is quite popular in French cuisine and it’s chervil. I grew up with my mother using it in her dish. This fine herb has great flavor of anise, celery and parsley which its “French parsley” nickname comes from. A great substitution for this herb would be tarragon or parsley.

In my mom’s recipe, she uses chervil. Because of its delicate flavor, many chef’s/cook’s add this herb at the end of cooking. Adding this fine ingredient in the roux is absolutely acceptable because the flour mixture will absorb and keep its flavor.

This Basic Brown Sauce is a fabulous condiment to insert in your recipe folder. It’s easy and fairly quick to make. After squeezing out solid ingredients, you are left with a beautiful smooth sauce ready to be used. From there, you can always modify it for another recipe… that’s the beauty of it. Next time you need a tasty brown sauce, here’s an amazing one from MY MOTHER – not the French one!
Bon Appétit!

Here are more fabulous sauce recipes for you to enjoy…
Hawai`ian Style Teriyaki Sauce
Enchilada Sauce
Iguana’s Mushroom Sauce
Homemade Tzatziki Sauce
Triple Chili Wing Sauce
Citrus Cranberry Sauce
and click on this link for more sauce and marinades recipes… Recipe Category – Marinades & Sauces


For ingredient amounts and much more, visit http://clubfoody.com/recipe/basic-brown-sauce/

Thursday, 24 May 2018

No Churn Vanilla Bean Ice Cream Recipe | Club Foody

If you have 5 seconds to quickly answer what is the most popular treat during summer time, you’ll probably say “ice cream”. YOU’RE RIGHT! Ice cream is the correct answer…
 

Making the old-fashioned way no churn vanilla bean ice cream!

I do own an ice cream machine and boy this is a tough appliance. During the summer, my little turquoise ice cream maker runs on over time. We love to enjoy many different flavors and this poor little guy churns a lot.

Making homemade ice cream is fun and as you probably guessed, it definitely tastes better. It’s also very economical to make your own. I’m not saying go spend money on an ice cream machine although you should if you enjoy ice cream a lot. There’s a way of making it the “old fashioned way” without an ice cream maker.

I can just see some of you rolling your eyes and thinking that is too much effort but wait, don’t go anywhere… it’s really not that hard. Okay maybe a little bit more than grabbing a pint from the freezer section of your supermarket, pay and go but c’mon, it’s HOMEMADE!

This old traditional method of making ice cream is easy and really, I mean really not hard at all! You’ll also realize that the taste is much richer and creamier than the ones from the store.

Here’s a popular ice cream savor that I’m sharing with you today… my No Churn Vanilla Bean Ice Cream! It is simply amazing! Light, creamy and smooth… deliciously the best ice cream for you to make. Now how many ingredients do you think it takes to make it? Three for sure and four if you want to add a pinch of sea salt!

When it’s hot outside and you’re relaxing on your lounge chair, the last thing you need is to run to the store to get ice cream when you’re craving it. From this recipe, you’ll be able to be creative by trying other flavors such as chocolate, strawberry, lemon, and so on.

Now can you guess what the second best answer was…?
Bon Appétit!

To learn how to make Perfect Whipped Cream Every Time, click on this link…
Perfect Whipped Cream Every Time – How to

Here are more delicious cold treat recipes for you to enjoy…
Chocolate Peanut Butter Ice Cream
Blood Orange Ice Cream
Mango Sorbet
Chocolate Frozen Greek Yogurt
Maple Walnut Ice Cream
and if you want a scrumptious homemade ice cream topping, try this Salted Caramel Sauce


For ingredient amounts and much more, visit http://clubfoody.com/recipe/no-churn-vanilla-bean-ice-cream/


Tuesday, 22 May 2018

Chinese 5 Spice Spare Ribs Recipe | Club Foody

Three decades ago, after my first trip to Mexico, I developed a passion for spices. When I was grocery shopping, if I saw a spice I wasn’t familiar with, I simply bought it. After arriving home, I opened the jar, closed my eyes and smelled the aroma. Many times while doing just that, I was creating recipes in my head just like this one… Chinese 5 Spice Spare Ribs!
 

Things haven’t changed much since then except I have over 100 different spices in the cupboard now and add more each time I come across a new one. I also make my own spices but I won’t go there today, definitely another time… Chinese 5 Spice is quite an interesting combination of spices in one jar. There’s also a little bit of history behind it.
 

Chinese 5 Spice history…

In ancient Chinese, this spice was originally used for its medicinal properties. Some say that by creating this “wonder powder” drug it would help to rebalance the “5 elements” (energy) in the body, bringing a perfect harmony of yin and yang therefore preventing illness. Only later on, would this spice be used for Chinese cooking.

We all know the 5 senses (sight, hearing, smell, taste and touch) as well as the 5 elements (earth, water, air, fire and æther aka quintessence or void) or if you prefer the Chinese version which is earth, water, fire, wood and metal. What about the 5 tastes? Here they are… sweet, sour, salty, bitter and the last one that is interchangeably known as pungent, hot or spicy.

Based on the information above, this is roughly what Chinese 5 Spice is based on. Although pretty similar, it may vary from one region to another. The most commonly used ingredients are cinnamon, Szechuan peppercorns, fennel, star anise and cloves. Other blends can be made with ginger, nutmeg or even celery seeds depending on preferences.

Can you make your own? Absolutely! What you need is a spice grinder and a small skillet. I encourage you to do so because when using this particular spice, a little goes a long way.

I love the Americanized version of Chinese Sweet & Sour Spare Ribs which I will eventually post but when I created this Chinese 5 Spice Spare Rib recipe, I wanted something totally different with deeper flavors. After the first attempt, it was exactly what I was looking for and I’ve never modified it since.

This recipe has the 5 flavors in it! It is a deliciously different way to enjoy spare ribs. I believe marinating the meat overnight gives it a chance to develop serious flavor in this dish. Also the slow cooking process and basting often brings more tenderness to the meat. I love this dish and each time I serve it to my friends and family, they just want more… This is a “harmonious balance of taste in your mouth”!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/chinese-5-spice-spare-ribs/


Thursday, 17 May 2018

Lamb Kofta Recipe with Yogurt Sauce Recipe | Club Foody

Kofta, kafta, keftés, köfte… ?


According to a study done by a private food company, there are 291 different kinds of Kofta and I thought I could add another version… mine!

Now let’ talk about it… Kofta is a meatball made with either chicken, beef, mutton, lamb or pork. The meat is mixed with fresh ingredients, herbs and spices. Depending on the region, the spelling as well as the ingredients may vary.

I was introduced as a teenager to Egyptian food. My father knew a gentleman who was from Cairo and many times when I was visiting my dad (yes my parents were divorced…), this man was making a dish from his country. There was so much taste in his food… flavors I never thought could go so well together – oh and some spiciness but not too much that I couldn’t handle it without drinking a liter of water and eating half a loaf of bread.

A few years later I found a few Middle-Eastern restaurants in Montréal with my culinary friend Mario. After I moved to southern Ontario, I started travelling a lot and one of my favorite spots to go for a few days was New York City.


While visiting the Big Apple, I discovered a restaurant in the heart of Greenwich Village where they were making awesome food from the Middle East. It’s Mamoun’s Falafel and after many years, it’s still around. This is where my passion to cook this incredible cuisine all started.

Many of you know that Egypt and Jordan are on my bucket list. Since childhood, I always wanted to go to Egypt. I have tons of books on that incredible country and its fascinating ancient history. Because of it, I wanted to become an archeologist when I’d get older… or a journalist. At least I did one of the two.

When I discovered this little gem in New York (Mamoun's Falafel), I met a couple from Amman and the way they described their country gave me another reason to want to go to visit that part of the globe. This is when I added Jordan to my bucket list. Petra, Aqaba, the Dead Sea as well as Wadi Rum are Jordanian places that are as intriguing as Egypt

One of their dishes that was easy for me to make beside Hummus and Baba Ganouj was Lamb Kofta also spelled Kafta or köfte or keftés… As I mentioned, it all depends where it’s from. The way I prepare my Lamb Koftas is more Jordanian style as supposed to other countries.

Now here’s the way I like to serve them. When it’s not BBQ season or just too cold outside to venture out to the grill, I serve them with flatbread and a yogurt sauce. Other times when it’s nice and warm outdoors, I put these lamb Kofta meatballs in sliders and top them once again with my yogurt sauce but also with my Muhammara which I will post next year… stay tuned!

Some of you might not be big lamb fans but this recipe can surprise you! The combination of ingredients along with mint, parsley and other spices gives these meatballs a totally new aspect of flavors! David, my husband, is not a lamb type of guy and he loves this dish.


As grilling is here, this is a delicious change to add to your BBQ recipe folder and amaze everyone at your next backyard party with these scrumptious Middle East meatballs!
Bon Appétit

YOGURT SAUCE
• ½ cup plain yogurt
• 1 tbsp. tahini
• ½ tbsp. fresh squeezed lemon juice
• 1 tsp. mint leaves, finely chopped
• Freshly ground black pepper, to taste
• ½ tsp. cumin

In a small bowl, stir in all the ingredients; taste and adjust if necessary. Cover and refrigerate until ready to serve, about 30 minutes.

To make your own Tahini, click on this link… Homemade Tahini

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/lamb-kofta-with-yogurt-sauce/


Tuesday, 15 May 2018

Creamed Spinach - Steakhouse Style | Club Foody

People giggle when I say there’s 5 seasons in a year… As you know, there’s spring, summer, fall and winter but when the May 2-4 holiday weekend (Victoria Day) is here, my fifth season officially starts… BBQ season!

From May to October, I’d say it’s safe to grill outdoors without having to carry a tray of seasoned food to the BBQ along with a shovel. Yes I realize that some years it might be the case but generally, we’re good!

I love a great steak on the BBQ. One of my favorite cuts is a T-bone. That beautiful filet just melts in my mouth… yum! The other one is filet mignon but I reserve this cut for special occasions. More than likely, that’s the one I order when I go to a steakhouse.

Besides having my protein, I enjoy a salad and a nice side dish to complete my meal. There’s one steakhouse classic side that I’ve ordered a few times but only a handful of restaurants made it really good! The one I’m talking about is Creamed Spinach.

Creamed Spinach is extremely delicious with a steak but I find that most places make it pretty bland. They’re just using butter, flour, milk and barely any seasonings… that’s all. Lucky for me, there are a few steakhouses I’ve been to that made Creamed Spinach … scrumptious! They were adding more to it…

I’ve made this side dish a few times without adding anything extra to it until I asked myself – “Why not?”

Here’s the thing about cooking… it’s all about creating and making a recipe to your liking. When people tell me that they’ve never heard of a specific dish with this or that ingredient, I respond – “ here’s one!”

You have to open your mind when it comes to cooking. Just like singing or painting, cooking is an art form. It’s a way to express your creativity by combining ingredients, mixing, cooking, seasoning, and finally savoring it…

I put a twist on my Creamed Spinach Steakhouse Style and believe me it is far from being bland. There are just enough ingredients added to make it… deliciously interesting! This is a pretty quick recipe because it only takes 15 minutes to cook all together… okay plus 5 minutes to prep (if you are quick with your knife skills). This is a lovely recipe to have when you want a quick, tasty side dish… Happy BBQ season!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/creamed-spinach-steakhouse-style/


Saturday, 12 May 2018

Perfect Whipped Cream Every Time - How To | Club Foody


Having problem making perfect homemade whipped cream?

I can’t resist rolling my eyes when I see prepared whipped cream in the dairy section at the supermarket. This is one of the simplest recipes every home cook should be making. There are only a couple of tips to know to make perfect whipped cream every time…

– Always place your bowl and whisk attachment in the refrigerator for 1 hour or in the freezer for 20 minutes
– Depending on your recipes, you might have to adjust or dismiss the pure vanilla extract and the powdered sugar
– Start slow then increase the speed to max and let it go until stiff peaks form

Here’s the basic whipped cream recipe…
– 1 cup 35% heavy cream
– 1 tsp. pure vanilla extract
– 1 tbsp. powdered sugar

When it comes to adding sugar, if you incorporate granulated sugar, your whipped cream will have some crunch to it as the sugar is still crystalized. Every time I make my whipped cream, I strictly use powdered sugar. It is quite pricey at the supermarket but you can make it at home without extra cost… To know how, click on this link>>> Powdered Sugar – Make it, Don’t Buy it

As I mention many times, homemade is the best and that saying includes this one. It tastes better and you’re in control of what goes in it. Please take a short moment to make it and you’ll see just how easy, quick and delicious it is to make your own Perfect Whipped Cream!
Bon Appétit!

For more info, visit http://clubfoody.com/tips-tricks/perfect-whipped-cream-every-time-how-to/

Thursday, 10 May 2018

Iguana's Mushroom Sauce - Perfect with Chicken or Pork | Club Foody

When you start a new relationship, friendly or romantic, it is nice to start new habits together. Going to a new place that becomes your “special” spot, book a trip that no one has been to, have a get together once a week, enjoy the same kinds of drinks, are many examples of creating new habits. One thing that is quite common for couples or friends to share together is either their hangout bar/pub or a restaurant.

When David and I started going out, our thing was to try new restaurants… what a surprise! It had always been my “thing” to do but not so much his. I guess my passion rubbed off on him. So after I moved to British Columbia, we went to many new restaurants and bistros together. I believe he wanted me to feel welcome and comfortable in my new hometown and its surroundings.

One nice and sunny autumn afternoon – Vancouver is breathtaking during the fall season when it doesn’t rain –, David and I went by the pier in White Rock. As we were walking along Marine Drive with its many quaint bars, bistros, pubs and restaurants, we decided to go to Iguana’s Beach Grill. With its crooked wood floor and walls filled with records and posters from the 60s’, 70’s and 80s, we sat comfortably by the closed garage door window to enjoy the view of the ocean.

Oh my! This restaurant became our favorite “spot” right from that day! It wasn’t any fancy pantsy “foo-foo” food, it was simply comfort food at its best! Everything and I mean everything on the menu was absolutely a-m-a-z-i-n-g! It had just the right selection to appeal to everyone. Linda, the owner of that lovely establishment, had the perfect set up; nothing was too posh or too pricey! She had a decent affordable wine selection along with a well stocked bar. Unfortunately Linda sold her business and we found out the hard way. One evening after being away for a few weeks, we were walking to our “spot” and saw a sign hanging at the door advertising the new owners menu… bummer!

After this sad discovery, somehow David was able to contact Linda’s daughter who recognized him right away – we went there at least 3 times a month. During the conversation, David asked for a few recipes and without hesitation, she willingly emailed them to us. One thing we were not thinking straight about was these recipes were based on restaurant volume… not for home cooking!

Today I’ll be sharing our version of Linda’s famous mushroom sauce that was served over chicken breasts. As delightful as it was, we couldn’t easily subtract the recipe amounts down to home meal portions without losing some serious flavors from it. Here’s the thing… there are certain recipes that can easily be doubled or reduced but there are also some you can’t which was the case with this sauce. Also, unlike Linda, we didn’t have to serve 100+ patrons a day therefore we’ve decided to spice things up a little… just a little!

The moral to all this is by losing our favorite restaurant, we were able to recreate a similar recipe that we both really enjoy. Each time we make this incredible Iguana’s Mushroom Sauce, nostalgically we think of our lovely friend Linda, her competent staff, her incredible dishes and our “special spot” that no longer exists. Cheers to you Linda… we miss you!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/iguanas-mushroom-sauce/



Tuesday, 8 May 2018

Fettuccine alle Vongole Recipe - Clam Fettucine Recipe | Club Foody

His not hers…

If you are a seafood lover, you’ve probably had many dishes even drinks with some in it. I love seafood… they’re so scrumptious! From lobster to scallops, along with shrimp, sea urchin, mussels, clams, crab, squid, cockles, and so on, they are a “treat”. Depending on where you’re from, fish are also included as seafood and are not in a separate category…

David is a great cook and has come out with many recipes on his own. Like me, he likes to experiment and try new taste sensations. He wasn’t when I just met him but I guess my culinary curiosity rubbed off on him. I sure like that! I would be miserable if I was with someone who’s super picky….

One day he decided that he was going to make some clam fettuccine. Obviously he had it before and wanted to make it at home. From his first attempt, this pasta dish was amazing! I was impressed! The ingredients blended so well together and the flavors were perfectly balanced. A little something was missing and the next time he made it, I added lemon zest to his recipe.

Although he’s not using fresh clams, don’t think the taste is lessened. Au contraire… This Fettuccine alle Vongole is perfect the way it is. If you would have to match the same amount of fresh clams with the ones from the cans, you’d have to buy a few dozen. There are a lot of those little guys in one can let alone two. That way, it’s more economical and you can still enjoy a classic Italian dish without compromising the incredible flavors!

It’s a dish that you can enjoy anytime and even serve it at your next dinner party. So easy to make, it takes less than 30 minutes from start to finish and besides being incredibly tasty, it is also an elegant dish to serve. Next time you feel like having seafood pasta, you’ll know exactly where to go to get a succulent recipe…
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/fettuccine-alle-vongole-clam-fettuccine/


Thursday, 3 May 2018

How to Make Homemade Sausage

I’ve always liked sausage. There was an indoor market called Marché du Village near where I was living in Brossard which my mother and I shopped there quite often. There were a lot of small shops and one of them was selling deli and sausages. Going to this quaint little store, I discovered many kinds of sausages that I never knew existed. There was a wide selection of European, African as well as South & North American sausages to choose from. From mild to spicy, they were sure to please anyone’s taste!

David and I are quite independent when it comes to buying what we want. He doesn’t need me to buy stuff and I’m the same way until a couple of months before Christmas of course, then it’s another story. We both write a list and send it to “Santa”.

A few years ago, I put a sausage attachment kit for my stand mixer on the list and because I was not on the naughty list…. sure enough Santa got it for me! At that point I had no choice but to learn how to make sausage.

It’s not really hard to make them… you just need some practice and make sure that the casing is not overstuffed. I’m not an expert sausage maker but after a few tries, I got the hang of it and I’m sure you can too.

In this episode, I will not share any specific recipes with you but just show you the technique used to make homemade sausages. After watching this video, I hope it will give you some inspiration to not only make them but also to experiment with new taste sensations using different herbs and spices… that is the fun of making your own sausages. Have fun with your sausages, brats, bangers and wienerwurst!
Bon Appétit!

There are a couple Homemade Sausage recipes you should try…
North African Merguez 

Andouille Homemade Sausage (coming up June 12th, 2018)

Just a quick reference… If you have 2 lbs. of meat, you should be able to make about 8 sausages (1/4 lb. each) and it’s good for 4 people. Five pounds of meat will make 20 sausages therefore 10 servings.


For more info, please visit http://clubfoody.com/tips-tricks/how-to-make-homemade-sausage/