Shakshuka • A Tasty Breakfast! | Club Foody

When it comes to breakfast and brunch, there are so many great recipes out there beyond fried eggs and bacon. There’s a dish that originated in Tunisia, although it has been prepared for centuries in Middle Eastern and Mediterranean regions, that is absolutely incredible and amazingly flavorful… Shakshuka or Shakshouka, take your pick.
 
For the life of me, I can’t remember where I tried my first one. Was it in New York, Vegas, Chicago, or Toronto…? I don’t know! It doesn’t really matter because the bottom line is this dish is simply perfect. I couldn’t believe how tasty it was. If you’ve never had this wonderful meal before, you’re probably wondering what I’m talking about. Here’s a quick synopsis…
 
The making of the sauce is with fresh tomatoes and other fresh ingredients like onions and peppers plus fresh herbs and spices including paprika, cayenne pepper, cumin and caraway. Many times, I take a short cut of this recipe by using my Marinara Sauce as I always make a big batch. Eggs are placed in that beautiful sauce and poached to perfection. This dish is served with fresh crusty bread or challah… yum!
 
Shakshouka is served during breakfast or brunch although it can be enjoyed anytime. I like to make this recipe for my guests during the weekend. The aroma of this lovely sauce gently simmering, gives this dish its special signature.
 
During fall season when fresh tomatoes are plentiful, Shakshouka is the perfect rustic dish to make. It’s so delicious and also very easy to make! As Canadian & American Thanksgivings are approaching, this is the perfect breakfast/brunch meal to serve. It will definitely impress your guests!
Bon Appétit!
 
P.S. Now that I think about it, I could’ve had shakshouka in Montréal… Hmmmm!
 
Here are more great breakfast recipes for you to try…
– Marbled Chocolate Pecan Banana Bread
– Lemon Raspberry Muffins
– Soufflé Mexican Omelet
– Ooey-Gooey Cinnamon Buns
– Cheddar Biscuits
– Strawberry Butter
– Quiche Lorraine
– Healthy Homemade Granola
and for even more breakfast and brunch recipes, click on this link… Recipe Category – Breakfast & Brunch

For ingredient amounts and much more, visit

http://clubfoody.com/recipe/shakshouka/

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Garden Vegetable Juice • Fresh & Healthy Juice! | Club Foody

The first year I moved in with David in Vancouver, we didn’t have a garden but we started one the following year. Ever since then, every April or early May, we plant our herbs, vegetables and fruits. Although we mostly grow the same herbs year after year, we like to change things up a little with different vegetables and fruits.
 
Before I met my husband to be, a juice that I was really fond of was that popular V8. It was something I enjoyed having before dinner with a few saltine crackers and a couple of slices of cheese – let’s not forget my nickname… Minnie Mouse! Since I left my single life, I never had another sip of that juice.
 
A few years ago, David and I ended up with a lot and I mean “a lot” of produce including tomatoes. I made my Sweet & Savory Homemade Ketchup, Classic Marina Sauce, Spicy Red Pepper Jelly, Carrot Soup, and so on. Still, the counter was loaded with produce. This is when I decided to somehow replicate my version of V8 by making this Garden Vegetable Juice!
 
Does it taste like a V8? No! Not at all but on the other hand I really don’t mind because I know exactly what goes into this garden vegetable juice and it is pure yumminess! The ingredients are fresh, free of pesticides and if I want to, I can make it spicy, mild or “more interesting” by adding some herbs to it.
 
In the video, I don’t add anything else besides the veggies (including an apple) and there’s a reason why. You can actually make this juice the way you want to by adding your own spices, herbs, and other ingredients… it’s your juice after all!
 
If you are like us and want to enjoy the “vegetables” of your labor, this Garden Vegetable Juice is a great healthy way to do so. It’s very quick and easy to make as long as you own a juicer…
Bon Appétit!
 
Check out these other great juice and smoothie recipes…
– Tropical Sunshine Smoothie
– Red Velvet Boost
– Berry Fusion Smoothie
– Palm Springs Date Shake
– Pomegranate Avocado Detox Smoothie
– Kiwi Raspberry Smoothie coming on January 7th, 2020
and for even more beverage recipes, click on this link… Recipe Category • Beverages

For ingredient amounts and much more, visit

http://clubfoody.com/recipe/garden-vegetable-juice/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Fennel Bulbs • How to Cut - Tips & Tricks | Club Foody

Each season brings a new batch of fresh produce with it. As a foody, I like taking advantage of what the season has to offer. Although most of the produce has their own growing & harvest season, with our technology these days, many of them can be found all year round. I’m old fashioned and, unless I really need a veggie or fruit for a specific recipe (Club Foody makes me do stuff like that), I enjoy buying them at their peak.
 
As I mentioned, I use a lot of different produce for my recipes but I wasn’t always like that. When I was younger, I used ingredients and produce I was familiar with… produce that I grew up with. Gaining confidence in the kitchen, I started venturing out of my comfort zone and frankly, I loved it – and still do! When I go to specialty food markets, I go shelf by shelf to look at the ingredients and produce, discovering new possibilities for delicious recipes that I can create with them – that’s the artsy culinary side of me!
 
Years ago, I came across a vegetable from the umbelliferous family (including celery, carrot, parsnips, dill, parsley and cilantro) that my parents never cooked with… Fennel Bulb! Unfamiliar with it, I had to figure out how to prep it and then cook with it. As soon as I experimented with it, I knew which recipes I could use this distinctive aromatic vegetable such as my Bouillabaisse à la Marseillaise or in the making of my North African Merguez. Because of its flavor, my imagination started going wild and I could almost taste the new creations like my Chilled Leek & Fennel Soup.
 
When I shared this new addition with my mother, she was perplexed on how to prepare it. I quickly showed her how to do it and then this veggie also became a new one for her. She now uses Fennel Bulbs quite regularly in many of her recipes. It’s also good to keep the parts that are not used to make a homemade vegetable broth… yummy!
 
Fennel Bulb is definitely a good one to add because the taste of it is sublime! This weird looking vegetable (it’s a cross between the base of a bunch of celery and an onion and the fronds resemble dill) has a lovely anise-licorice flavor with a hint of sweetness to it. From the stalk to the seeds as well as the leaves and the bulb, this veggie really enhances a dish… definitely give it a try!
Bon Appétit!
 
Here are more great kitchen tips and tricks for you to try…
– Measuring Honey, Syrup or Molasses without Sticking
– How to Roast and Peel Peppers
– Tomato Paste Leftover Solution
– Prepping Lemongrass ~ How to
– How to Prepare an Avocado
– Secret for Better Grating Soft Cheeses/Butter
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 
For more info, visit https://clubfoody.com/tips-tricks/fennel-bulb-how-to-cut/

Mediterranean Leg of Lamb • Elegant Holiday Dish! | Club Foody

We all have our favorite cuisines. In my case, I try to figure out which ones are in my top 3… the list changes constantly! One that I enjoy a lot is Mediterranean cuisine. From many different countries surrounding the sea and with a vast selection of ingredients, spices and fresh herbs, this cuisine sets itself apart from the others.
 
I’ve already posted several recipes that are categorized under Mediterranean cuisine; Spanish Paella, Shakshuka, Mediterranean Fish Fillet with Tapenade, Chicken Gyros, Easy Falafel, BBQ Beef Shish Kebabs, Mushroom Risotto and Baba Ghanoush, just to name a few.
 
Here’s another delicious recipe joining this category… my Mediterranean Leg of Lamb!
 
I have to admit, this recipe is quite tasty! I like to make a quick marinade to rub over the lamb and let it sit anywhere from 30 minutes to 2 hours – it all depends on how much time I have. When it’s done cooking, I have a lovely gravy that I use to baste it in when I’m ready to serve. I like to serve this Mediterranean Leg of Lamb recipe with my Moroccan Couscous Salad or Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds with steamed vegetables such as this great recipe, the Quick & Easy Sautéed Broccolini.
 
This is the kind of dish that is quite nice to serve because it makes such a beautiful presentation and also because there’s not too much to do. After the marinade is done, the rest is kiddy play. This Mediterranean Leg of Lamb is the perfect choice for any special occasion.
 
In the video, I use the pan juice to make a nice gravy with. It’s an extra step but so worth it. It captures all the flavors from the marinade and is perfect to serve with the lamb. I also serve my Mint Jelly along with it – we all know that mint and lamb is a match made in culinary heaven!
 
As Thanksgiving is coming exactly a few weeks from now, you might be wondering what to serve your guests. With its beautiful aroma and exotic flavor, this Mediterranean Leg of Lamb is sure to please everyone.
Bon Appétit!
 
NOTE: Here’s a chart for internal temperature…
• Medium-Rare = between 140ºF to 150ºF which is about 20 minutes per pound.
• Medium = between 150ºF to 160ºF which is about 25 minutes per pound
• Medium well = between 160ºF to 170ºF which is about 30 minutes per pound.
• Well-done = 170ºF + which is about 35 minutes per pound
 
Here are more elegant recipes for you to try…
– Pork Tenderloin Vitali
– Sautéed Scallops with Beurre Blanc
– Braised Short Ribs with Sherry & Shiitake
– Bouillabaisse à la Marseillaise
– Baked Goat Cheese with Almonds
– North African Chicken Thighs with Dates & Pomegranate Molasses
– Veal Florentine
and for even more lamb recipes, click on this link… Recipe Category • Lamb

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/mediterranean-leg-of-lamb/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Hollandaise Sauce Recipe • An Easy Classic Sauce! | Club Foody

When starting a new company, they are a few basics that need to be covered before building the business. There are registrations, accounting, banking, just to name a few before starting to print materials such as business cards, flyers, etc.
 
I see a kitchen as a corporation. There are fundamental aspects that need to be learned and mastered so a home cook can progress in her/his culinary journey. Besides knife skills and learning not to burn things, there are some cooking foundations that are important to know. One of them is the 5 French Mother Sauces.
 
In the past, I showed you how to make Béchamel Sauce and from there, you can make other sauces like Mornay, Soubise, Nantua, Mustard, Cheddar and Cream.
 
Today, the featured recipe is Hollandaise Sauce! I’m sure most of you might think about Eggs Benedict right away and you’re correct. This is the sauce that is served with it. Although it’s a popular dish, many have the conception that making this sauce is hard but it’s not at all! It’s just slightly technical but not complicated!
 
There are two ways of making Hollandaise Sauce; in the blender or on the stove top. I’m showing you the “traditional” method of making it… in a saucepan! Similar to Beurre Blanc, the temperature can’t go too high so by removing the saucepan from the heat often it helps to cool it off. You’ll see how easy it is by watching the video,.
 
It’s important to know how to make this Hollandaise sauce because this basic French sauce will help you to accomplish other sauces such as Choron, Maltaise, Béarnaise, Mousseline, Chantilly, Foyot and Dijon.
Bon Appétit!
 
Check out these other great sauce recipes…
– Citrus Cranberry Sauce
– Homemade Tzatziki Sauce
– Triple Chili Wing Sauce
– Iguana’s Mushroom Sauce
– Seafood Cocktail Sauce
– Ethiopian Red Pepper Sauce
and for even more sauce and marinade recipes, click on this link… Recipe Category • Sauces & Marinades

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/hollandaise-sauce/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Cheesy Chicken Vol-au-Vent • Great Comfort Food! | Club Foody

I was lucky that both my parents were and still are great cooks! They always enjoy it and it’s reflected in their dishes. They’ve tried many different recipes – some were good, some… not so much – but at least they gave it a shot. That is probably why I’ve been that way not only in the kitchen but also with my behavior in general.
 
Where I differ from them is when I try a recipe and I’m not successful, I’ll try it again until it works. “Stubbornness”, you say… yes it is!
 
Last year I had an episode where I shared how to make Homemade Vol-au-Vent. These little fluffy, buttery and airy pastries are sooo good! They are great food vessels for not only savory dishes but also sweet recipes.
 
As I explained in the blog, the reason why I started making them is because I couldn’t find them at my grocery store anymore. When push comes to shove, this is where my stubbornness comes in handy and I had no choice but to make my own. It was very important to have these amazing pastry shells because of the many recipes that I use them in like my Escargot con Funghi and this one… my Cheesy Chicken Vol-au-vent!
 
This is a recipe that I enjoy a lot. Similar to Chicken à la King with a few little twists, this dish is quite flavorful. It’s really tasty and the cheese addition makes it even better. This cheesy chicken vol-au-vent is great to enjoy anytime…
 
I say anytime because it all depends on the presentation. If you serve it with vol-au-vent, it becomes elegant and therefore perfect to serve to your guests. The other option is to serve this over rice or pasta, omitting the vol-au-vent, then it becomes more of a “comfort food” that you can serve on weeknights.
 
Is it a quick meal? Yes and no! If we don’t add the time it took to poach and shred the chicken which is about half an hour plus more to make your own vol-au-vent which is another 30 minutes, then this recipe is fast… about 20 minutes.
 
It doesn’t matter how you like to serve it or how long it takes, this Cheesy Chicken Vol-au-vent is packed with flavor! It’s a great recipe that surpasses the famous chicken à la king with lovely ingredients… so give it a try!
Bon Appétit!
 
Check out these other elegant recipes…
– Spanish Paella
– Veal Ossobuco
– Fettuccine alle Vongole – Clam Fettuccine
– Pork Tenderloin Vitali
– Sautéed Scallops with Beurre Blanc
– Braised Beef Short Ribs with Sherry & Shiitake
and for even more chicken recipes, click on this link… Recipe Category – Poultry

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/cheesy-chicken-vol-au-vent/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Caesar Salad Recipe • A Great Classic Dish! | Club Foody

There are certain dishes that you can’t get enough of and in this case it’s Caesar Salad! I’ve been making it for over 30 years and every time I serve it, I savor each bite. I know it’s a salad but with a great combination of ingredients, my version of this great classic is just incredible…

At first my Caesar salad was very good but not at the level it is now. Over the years, I made it more and more interesting. With select ingredients like horseradish and dijonnaise, this salad has amazing flavor. Sometimes I also use my Herb Garlic Parmesan Croutons recipe just to make it more “garlicky”.

One ingredient that you won’t find in this recipe is anchovies. I personally don’t like the taste – too salty – therefore these little guys are not a part of the equation in the making of my salad. As I always say, my recipes are a guideline so if you enjoy them by all means, please add some… after all it’s your salad.

This recipe came out during Prohibition with Caesar Cardini, an Italian immigrant restaurateur who owned a couple of restaurants in two countries, the United States and Mexico. Apparently on the 4th of July when numerous Americans decided to cross the border to escape prohibition regulations and enjoy themselves in Tijuana, many went to Cardini’s restaurant, draining the food supplies. Caesar made what he had left on hand, tossing salad at the table and that is when this famous dish was created!

A Caesar Salad is a great choice to pair with most proteins or to become a meal all on its own. My version has some zip, enough to make it stand apart from others. I’m not sure if we should thank the Prohibition era for this but this Mexican classic has been a favorite for decades and will be for many more…
Bon Appétit!

This is a recipe that use raw eggs. To pasteurize them at home, click on this link… Pasteurizing Eggs

Check out these great classic salad recipes…
– Waldorf Salad
– Tabbouleh
– Crab Louie Salad
– Creamy Bacon Potato Salad
– Summer Creamy Coleslaw
– Classic Pasta Salad
and for even more salad and dressing recipes, click on this link… Recipe Category – Salads & Dressing

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/caesar-salad/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Apple Crisp • A Tasty Dessert to Enjoy Anytime! | Club Foody

When we get to the beginning of September, right away my mind starts thinking about apples. I know, I know… we can get them all year round but this time of year is very significant to me… It means a lot and I’ll tell you why…
 
When I was a little girl, my parents and I were visiting the orchards to get baskets full of those delicious fruits. It was our family thing to do during the fall… As a grown up, I don’t want to shake off (just the branches of the apple trees though…) this tradition and keep doing the same but now with David.
 
In previous years, I’ve shared a few apple recipes with you such as Homemade Applesauce and my Apple Cheese Pie (David’s favorite’s by the way) – but stay tuned as my Apple Strudel is coming next fall 2020. Today I’m sharing another tasty recipe… my Apple Crisp!
 
This is the kind of dessert that is extremely easy to make and the results are always incredibly delicious! The filling is very flavorful and the topping is crunchy just like it’s supposed to be. I like to serve this lovely Apple Crisp dessert with a scoop (or two) of my No Churn Vanilla Bean Ice Cream… it’s so awesome!
 
It’s a great dessert to serve for any occasion. Perfectly cooked apples in a warm brown sugar sauce with a crunchy topping gives this Apple Crisp the perfect bite every time (don’t forget the vanilla ice cream…)! So this autumn, save this recipe and be sure to make it for your family & friends.
Bon Appétit!
 
Check out these easy and delicious dessert recipes…
– Cream Cheese Carrot Cake
– Lemon Meringue Pie
– Chocolate Lava Cake with Caramel
– Tiramisu
– Silk & Satin Chocolate Pie
– Caribbean Rum Mousse
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/apple-crisp/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube