Cassoulet Recipe • A Flavorful French Casserole! | Club Foody

 

I have some interesting family roots that I’m sure have an impact on my culinary journey. On my father’s side, they’re Scottish. When my great-great-grandfather Ramsay (that would be hilarious if I’m actually related to Gordon somehow…!) came to Canada in the mid-1800’s, he settled near Québec city. My mother’s descendants originated from France although some books record them back to Surrey, England as early as the 11th century. When her ancestors traveled across the Atlantic in the early 1800’s, they landed in the lower St-Lawrence River. Having said that, I grew up eating different dishes from both my parents’ family’s background.
 
When it comes to my mother’s family, I experienced so many French dishes like Pâté & Foie gras, Choucroute, Soupe à l’Onion, Crêpes, Coq au Vin, Boeuf Bourguignon, Poulet Chasseur (Hunter Chicken), Raclette, Baguettes & croissants, Salade Niçoise, Quiche Lorraine, Gratin dauphinoise, Ratatouille, Baba au rhum, Madeleines, Bûche de Noël, Éclair, Saint Honoré, and many, many more.
 
A dish that my grandmother was making during the cold months of the year was Cassoulet! It was simple and yet amazing!
 
What is a Cassoulet? It’s a French casserole that originated in southern France during the Middle Ages. It contains a variety of different meats which is typically cured salt pork, sausage, chicken or duck and lamb along with white beans, vegetables, tomatoes and herbs such as Herbes de Provence, thyme leaves, parsley, etc. It’s French so of course there is some wine in the dish… Depending on what you have on hand, some meats can be omitted.
 
I’d like to mention a few things about some of the ingredients…
– Let’s start with beans. You don’t have to soak them the night before BUT soaking beans overnight helps to reduce the cooking time plus keeps them tender as they cook. After they’re done, you can collect the broth for later use in the recipe – I prefer using strictly chicken broth so it’s your call.
– Now the sausage… Preferably, saucisses Toulouse is the way to go to keep this Cassoulet recipe as traditional as possible. On the other hand, most of the time, this kind of sausage is not available in your area (it wasn’t in mine). The two best substitutes for this is Kielbasa or Garlic Sausage. When cutting it, we need roughly 2-inch pieces cut in half – the same applies for the lamb after trimming the excess fat.
– The last ingredient I want to mention is the drumsticks. Previously when making this casserole, I always used 4 of them but this time, I decided to use 5 instead… Don’t! There’s not enough space in the Dutch oven to handle that many.
 
This is the perfect comfort food recipe to make this fall. Originally a pheasant dish, this Cassoulet is nothing fancy but has incredible flavor! With a beautiful mix of ingredients, this is a delicious casserole to serve to your family…
Bon Appétit!
 
Here are more scrumptious French recipes for you to try…
– Bouillabaisse à la Marseillaise
– Salade Lyonnaise ~ Lyonnaise Salad
– Blanquette de Veau
– Croque-monsieur Montréal Style
– Sole Meunière
– Steak Tartare
– Mille-Feuille
and for even more International recipes, click on this link… Recipe Category • International

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/cassoulet/

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

Hot & Sour Soup Recipe • A Popular American Chinese Soup! | Club Foody

 

I make soups all year round; cold ones during the summer and hot ones when the outside temperature drops. I have a wide variety of recipes to choose from between Classic, Asian, Italian, with or without protein, Chowders and so on. When it comes to Asian, I have a good selection as well like Udon Noodle Soup, Phở, Wonton Soup, Tom Kha Gai, Miso Soup, Tom Yum Soup, Chicken Ramen Noodle Soup, and many more including this popular one… my Hot & Sour Soup!
 
This is such an amazing recipe! It’s a quick and easy one pot meal to make this season. The flavors combine so beautifully together. The heat from the dried red chili pepper and the sourness from the rice vinegar give that distinct taste that people like so much! The bonus of making this delicious soup at home is you can adjust it to your liking.
 
Let me point out a few ingredients for this Hot & Sour Soup recipe. I use dried red chili pepper but if you don’t have a bag of those at home, don’t go buy one, just substitute it with an equal amount of red pepper flakes. When it comes to bamboo shoots, I utilize the whole 8-ounce can but if you prefer, use only half of it and keep the other half for a nice stir fry… it’s an awesome ingredient for that! As you can see in the video, I grate Chinese brown sugar. Its best substitute is granulated sugar. If you really want to replicate the taste, add the sugar to a dry skillet and cook it until it just starts to caramelize.
 
Right at the end after I thicken the soup with the cornstarch mixture, I add beaten eggs. To achieve beautiful thin strands of cooked eggs that float, it’s important to pour them in a thin stream, whisking constantly. I beat them in a measuring cup that way it’s easier to pour. The method is the same when making Egg Drop Soup. Adding the eggs to the soup enhances the texture and gives a lovely flavor to it.
 
I make this Hot & Sour Soup often. It’s very easy plus David and I love the taste of this one pot recipe! It’s a great comfort food that is perfect to enjoy on those chilly days. It will warm you up deliciously!
Bon Appétit!
 
Check out these other delicious soup recipes…
– West Coast Smoked Salmon Chowder
– French Onion Soup Gratinée
– Minestrone Soup
– New Orleans Gumbo
– Carrot Soup with Mashed Potatoes
– Slow Cooker Beef Barley Soup
and for even more soup recipes, click on this link… Recipe Category • Soups

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/hot-sour-soup/

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

Baked Autumn Veggighetti Recipe • Fun, Delicious & Healthy! | Club Foody

 

A couple of years before Club Foody was up and running, an American recipe website approached me to be a part of their team. As a recipe analyst, it was fun to go through the submitted ones, trying them out and giving my opinion. One of the perks of doing that was to receive gifts like aprons, towels, a quesadilla maker, baking items, etc. One day, they sent me a spiralizer and right away I got inspired and created an incredible healthy dish… my Baked Autumn Veggighetti!
 
This is an amazing recipe packed with wholesome goodness! It’s very simple and yet so delicious! Besides herbs and spices, I use a combination of carrot, white sweet potato and zucchini which gives such a beautiful color to the dish. It’s inviting and so flavorful!
 
As a side dish, this Baked Autumn Veggighetti pairs so well with grilled chicken, pork chops, and beef but can also be treated as a main course. By adding a beautiful Marinara or Bolognese sauce, or simply mixing some pesto with it, this can turn into an amazing meal. When it comes to pesto, check out eight different flavors by clicking on this link… Pesto 8 Ways – Part One.
 
To achieve the shape that resembles spaghetti pasta, you need a spiralizer. It doesn’t have to be expensive. The one I received from that American recipe website was an entry level one and it worked perfectly well. There are more “fancy” ones out there so it all depends on your budget and how much you want to spend…
 
This fall cook something healthy and different by making this Baked Autumn Veggighetti! It’s like having “pasta” without the guilt! These faux-noodles are a tasty way to enjoy vegetables! This one pot vegetable casserole is sure to please you and your family.
Bon Appétit!
 
Here are more delicious healthy recipes for you to try…
– Pisto Manchego
– Grilled Tuna Steaks
– Sopa Ajoblanco ~ White Gazpacho
– Quinoa Beet Salad
– White Omelet
– Fruit Salad
and for even more side dish recipes, click on this link… Recipe Category • Vegetables & Sides

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/baked-autumn-veggighetti/

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

Béarnaise Sauce Recipe • Easy Foolproof Method! | Club Foody

 

Do you remember the 5 Mother Sauces of French Cuisine? I’m sure you do but let’s recap…
– Béchamel and its secondary sauces are Mornay, Nantua, Cheddar Cheese, Écossaise, and Soubise.
– Velouté and its secondary sauces are Suprême (derivative sauces – Albuféra, Creamy Mushroom, Aurore), Normande/Normandy, and Allemande (derivative sauce – Poulette). Other sauces under the umbrella of Velouté are Bercy I, Hungarian, Vénétian and Cardinal.
– Espagnole and its secondary sauces are Demi-Glace (derivative sauces – Marchand de Vin, Lyonnaise, Robert, Mushroom, Charcutière, Bercy II, Madeira, Chasseur, and Port Wine), Africaine and Bigarade.
– Tomate and its secondary sauce are Créole, Provençale, Spanish, Algérian, and Portugaise.
– Hollandaise and its secondary sauces are Béarnaise (derivative sauces – Choron, Paloise, Foyot and its derivative sauce Colbert), Mousseline, Maltaise, Noisette, Bavaroise, Crème Fleurette, Royal, and Moutarde (aka Dijon or Girondine).
 
In this episode, we’ll focus on one of the Hollandaise secondary sauces… Béarnaise sauce!
 
In the past, I showed you how to make this easy classic mother sauce. After emulsifying the egg yolks with some lemon juice and butter, and then seasoning with salt & pepper, this sauce is pretty much done. The Béarnaise Sauce on the other hand has the foundation of the primary one except dry white wine, white wine vinegar, shallots and tarragon are added. Like the Hollandaise, it’s slightly technical but definitely not complicated.
 
What to serve with Béarnaise Sauce?, you ask. The most obvious to pair with it is a nice grilled steak along with some mashed potatoes and vegetables. Another dish that I find extremely delicious is when I sear a nice salmon fillet or swordfish. Chicken Pontalba and Chicken Rochambeau are two more tasty recipes the sauce can be used in. Also nothing is stopping you from spooning this incredible sauce over some steamed asparagus or broccoli as well as boiled potatoes…
 
There are derivatives from Béarnaise Sauce which are Foyot, Paloise, Colbert, and Choron. With diverse ingredients, each sauce pairs well with certain dishes. For example; to make Paloise, mint is substituted for the tarragon which goes beautifully with lamb while tomato purée replaces the tarragon for the Choron Sauce and is an excellent match for poultry and fish.
 
Béarnaise Sauce goes perfectly with a grilled steak but don’t let yourself use it strictly for that. This aromatic sauce is also perfect on fish, eggs, grilled or steamed vegetables, and so on. Grab your favorite whisk and make this gorgeous sauce to enhance your food…
Bon Appétit!
 
Check out these other delicious sauce recipes…
– Citrus Cranberry Sauce
– Enchilada Sauce
– Iguana’s Mushroom Sauce
– Indonesian Peanut Sauce
– Caribbean BBQ Sauce
– Romesco Sauce
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/bearnaise-sauce/

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

German Spätzle Recipe • Buttery Egg Noodle Side Dish! | Club Foody

 

Throughout my life, I’ve tried most cuisines from around the world. One that I wasn’t too fond of was German cuisine. Every time I went to a German restaurant, I found the food bland. After trying it a few times, I realized that it wasn’t for me. As a French lady who always enjoyed different flavors, herbs and spices, their food wasn’t my thing until…
 
My destiny gave me an ironic twist to my life. Over a decade ago, I met David who became my husband. Guess what his heritage is? That’s right, German! When I moved in with him, I was afraid that we’d be eating German food every week. Thank goodness, David has always been willing to try different dishes other than the ones he grew up with. On the other hand with all fairness, his mother was a foody as well because she was constantly serving meals that weren’t from their culture.
 
Since being with David, it made me appreciate his heritage and German cuisine. With all honesty, what I’ve been doing is to add my own little touch, enhancing the dishes by adding more flavor to them. Although most of the time I modified the recipes, there are a few that I barely touched at all like this one… German Spätzle!
 
This is a lovely side dish and a great comfort food recipe to have on hand! These buttery egg noodles are perfect to pair with so many dishes like Zwiebelrostbraten, Schnitzel, Geschnetzeltes, Chicken Paprikash, Hasenpfeffer, Beef Stroganoff, Sauerbraten, Hungarian Beef Goulash, and so on. They can also be added to soups or become the main ingredient for Käsespätzle or a Mac and Cheese… why not! Besides Germany, these egg noodles are a very popular side dish enjoyed in many other countries likes Austria, Switzerland, Slovenia, Hungary, etc.
 
Making German Spätzle isn’t complicated as long as you pay close attention to the consistency of the batter. After mixing the flour and egg mixture together in the bowl of a food processor, gradually add more milk, ½ tbsp. at a time, until the batter is smooth, not too thick and not too runny, mixing after each addition. If yours gets too runny, add more flour and vice versa if it’s too thick, add more milk.
 
As you can see in the video, I use a Classic Spätzle Press to make them but you can always use a rotary food mill, flat coarse cheese grater or even a metal steamer with large holes. If you think you’ll be making this side dish often, then you should definitely invest in a proper press. What I like about mine is I can also use it to rice potatoes… dual purpose!
 
After they’re cooked, sautéeing them in a saucepan with butter is definitely a must! From there, this is when the flavor can change from one egg noodle dish to another. It can be enhanced with herbs, spices and/or cheese. That’s probably why I like this side dish so much so I can play with the ingredients and give it a new taste each time.
 
With a beautiful texture and a wide range of flavors, this German Spätzle is an amazing recipe to have on hand! It can be made ahead and simply reheated in some melted butter… bonus! It can also be stored in the fridge for a couple of days. Served warm along with your favorite meat dish, this is a delicious comfort food everyone in your family will love!
Bon Appétit!
 
Here are several more German inspired recipes for you to enjoy…
– Beef Rouladen
– Homemade Pretzels
– Black Forest Cake
– Creamy Bacon Potato Salad
– Christmas Stollen
– German Red Cabbage
– Zwiebelrostbraten coming on September 15th, 2022
and for even more side dish recipes, click on this link… Recipe Category • Vegetables & Sides

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/german-spatzle/

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

Pickled Beets Recipe • Homemade Goodness! | Club Foody

 

Growing your own herbs, fruits and vegetables is so fun and also rewarding. When it’s fresh, it really enhances your recipes. If gardening is not your “thing” or you don’t have a green thumb, buying them at a farmers market is another fresh option!
 
Regardless if you grow your own produce or buy them at their peak at your local farmers market, one way to enjoy them all year round is to preserve them. Canning is not complicated and it’s an economical method to have them until the next season.
 
Every year, August and September are busy months for me. I like to make Bread & Butter Pickles, Mint Jelly, Pickled Jalapeños, Homemade Sweet Relish, Dill Pickles, Sweet & Savory Homemade Ketchup, and so on. Another canning recipe I’m sure to make is my Pickled Beets! It’s tasty, an easy recipe and it’s a fraction of the cost versus buying them in jars from the store.
 
Pickled Beets is one of my favorite… I absolutely love them! They go so well with Grilled Chicken Breasts, Pork Chops, and other proteins. I like eating them when I make my Meatballs & Pig’s Feet Stew (Ragoût de Boulettes & Pattes de Cochon). What I also like to do is pour the pickling juice from the jar over my meatballs… yum!
 
Before making this recipe, the beets have to be cooked. I don’t show you how in the video but the method I use is steaming although the boiling method can also be used. If you want to learn other methods to cook this vegetable, click on this link… Beets – Prep & 4 Ways to Cook
 
Canning is pretty straight forward. After making the brine, pour it over the cooked beets in the prepared jars and transfer them to the boiling water bath… the task is pretty much done! If you’re not sure about the canning procedure, I highly suggest clicking on this link… How to do Home Canning
 
This Pickled Beets recipe is amazing! It’s as good as the ones from the store except there are no preservatives or chemicals in it… it’s a healthy way to enjoy this tasty vegetable!
Bon Appétit!
 
Here are more amazing canning recipes for you to try…
– Classic Marinara Sauce
– Black & Blue Jam
– Mango Chutney
– Homemade Apple Sauce
– Spicy Red Pepper Jelly
– Raspberry Jam
and for even more condiment recipes, click on this link… Recipe Category • Condiments

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/pickled-beets/

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

Za'atar Spice Blend • Middle Eastern Spice - Tips & Tricks | Club Foody

 

As you get to know me, my recipes are far from bland for a reason… If you come over to our place and have a look at my spice selection, you’ll be impressed! I have so many of them and yet, every time I go to a specialty store, I still check them out in case there’s one I don’t have. Spices play an important part in my recipes. I can’t imagine not adding any when cooking or baking. Just a tiny bit of that, a pinch of this and suddenly the dish goes from “it’s okay” to “OMG”.
 
When I share my recipes, I want you to enjoy them just as much as David and I do. Having said that, there may be some spices that are not available in your area or simply because you won’t use them very often so why buy them. Herbes de Provence (very French), Pumpkin Pie Spice which is ridiculously expensive, Mixed Spices • Épices Mélangées that is used a lot in Québécois cuisine, Jamaican Jerk Seasoning (ya mon!), Homemade Old El Paso Taco Seasoning which is another pricey one for no reason, and many more are among the ones you might not find necessary to spend the money on. There’s another one from the Middle East that I’ve been using a lot before before Club Foody and it might not be easy to find or not have a lot of use for. Here’s my version of it… my Za’atar Spice Blend! This spice is incredibly flavorful! Used in Levantine cuisine, the ingredients marry very well together.
 
There are many different variations of this gorgeous spice. My first batch was when I brought some back home after dining out at a Middle Eastern restaurant in Montréal (yes I begged the owner to give me some… a few hours later, I walked away with a “baby” bag packed with deliciousness) and I loved it. After my little gem was gone (I stretched it out as much as I could), I finally found some at a specialty store outside of Detroit. I was shocked when I realized the taste wasn’t the same as my previous “little” stash. It’s only years later when I went to New York city and bought some that the lady explained to me that from one region to another, the flavor might vary and even from one household to the next. Basically what I understood is there‘s no “proper” way to make Za’atar.
 
Typically there’s toasted sesame seeds, thyme, sumac which gives a lemony flavor to it, oregano, cumin and salt. When I make my Za’atar Spice Blend, I like to add some lemon seasoning just to enhance the citrusy tang of this exotic blend. I find it binds all the other ingredients harmoniously.
 
Besides its gorgeous flavor, Za’atar has amazing health benefits like improving the immune system, increasing energy, fighting inflammation, boosting skin health, increasing circulation, improving mood, enhancing memory, and so on.
 
The beauty of making this Za’atar Spice Blend from scratch is it’s quick & easy to make plus you probably have all the spices sitting in your drawer or pantry. It’s a beautiful recipe that will definitely enhance your dishes. I like to use it on my Rotisserie Chicken or on my Duck Fat Roasted Potatoes… yum! It can also be used when making flatbread, in pasta or rice, over vegetables, etc. It’s a great versatile spice blend to add to your recipes…
Bon Appétit!
 
Here are the ingredient amounts for my Za’atar Spice Blend
– 2 tbsp. sesame seeds, toasted
– 1 ½ tbsp. dried thyme leaves
– 1 tbsp. ground sumac
– 1 tbsp. dried oregano leaves
– 1 tsp. ground cumin
– ½ tsp. ground Himalayan sea salt
– ¼ tsp. lemon seasoning (optional)
 
Directions:
In a small skillet over medium heat, add the sesame seeds and sauté until nicely brown, about 5 minutes, tossing often. Remove from the heat and let them cool off for 10 minutes.
 
Add toasted sesame seeds to a spice grinder and process until fine, about 5 seconds. Transfer to a small bowl and add thyme, sumac, oregano, cumin, salt and lemon seasoning; stir until well blended.
 
Transfer the spice blend to an airtight container and store in a cool, dark place for up to 3 months. Yields 6 tablespoons
 
Check out these other great kitchen tips and tricks…
– Prepping Lemongrass – How to
– Buttermilk from Scratch
– How to Poach & Shred Chicken the Easy Way
– Onion Soup Mix – Make your own
– Perfect Meringue
– How to make Chipotle Purée & Chipotle Mayo
and for more incredible 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

HEAD HERE FOR THE KITCHEN TIPS & TRICKS >>>> https://clubfoody.com/tips-tricks/zaatar-spice-blend/