Granita di Caffè Con Panna Recipe • Italian Coffee Granita | Club Foody

 

Along with summer comes warm weather and it doesn’t matter how old we are, we all enjoy a cold treat here and there. There are so many to choose from. Obviously the most popular ones are ice cream like Piña Colada, Chocolate, Blood Orange, Vanilla, etc. Although it’s a summer favorite, let’s not forget about milkshakes, sorbets, slushies, floats, frozen yogurt bars, sherbets, kulfis, ice pops, snow cones, fudgesicles, and many more…
 
In Italy, they have a nice selection as well including Gelato, Semifreddo, Affogato, Grattachecca (shaved ice), Stracciatella and of course granita offering many tasty flavors. One that I really enjoy is Granita di Caffè Con Panna which translates to Italian Coffee Granita! Oh my!
 
Granita is ice crystals made from fruit juice but in this episode, it’s made with freshly brewed espresso coffee! If you’re a coffee lover as much as I am then this is a recipe you will be enjoying a lot this season! It’s so refreshing and easy to make. It’s served with whipped cream and some cocoa powder sprinkled on top. I’m telling you, this is incredible!
 
As I mentioned, I enjoy my cup of joe. During the summer, I like to sip a cold Vietnamese Iced Coffee, Mazagran, Iced Latte, or Greek-Style Frappé. If I want it with ice cream, I go for the Italian Affogato al Caffè or the French Café Liégois unless I want my coffee (espresso) frozen like Granita di Caffé Con Panna (Italian Coffee Granita)
 
My version differs slightly. Traditionally, it’s made with water, sugar and espresso. I like to switch for my Vanilla Sugar instead of just plain. I also add a couple more ingredients; Grand Marnier and pure vanilla extract. The small amount added brings it up to flavor heaven… no kidding! If you don’t want the liqueur, simply substitute orange juice.
 
I’ve been making this recipe for years and always used my large Pyrex baking dish. When I filmed the video, I had so much stuff in my freezer I had no choice but to use a baking sheet. It made the transfer to the freezer very challenging! It was quite a balancing act. I highly suggest you stick to the baking dish… it’s easier.
 
Granita di Caffè Con Panna is absolutely a must for this summer. It’s deliciously refreshing and quite easy to make. It can be enjoyed as a dessert or a snack. Broaden your cold treat repertoire by adding this scrumptious Italian recipe to your folder…
Bon Appétit!
 
Here are more scrumptious cold treat recipes for you to try this summer…
– Chocolate Peanut Butter Ice Cream
– Kiwi Vodka Sorbet
– Black Cherry Ice Cream coming up on July 21st, 2022
– Shamrock Shake Copycat
– Strawberry Ice Cream
– Cherry Cola Float coming up on July 27th, 2023
– Lemon Gelato coming up on June 15th, 2023
and for even more ice cream and cold treat recipes, click on this link… Recipe Category • Ice Cream and More

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/granita-di-caffe-con-panna-italian-coffee-granita/

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Shawarma Chicken Kebabs Recipe • Elevated BBQ Chicken! | Club Foody

 

Oh my, I love barbecue season! Just the smell of food grilling is enough to trigger my appetite. I think of a beautiful Pacific Coast Salmon or Tarragon Limoncello Halibut, some burgers – and you know I have many incredible recipes like Blue Cheese, Italian, Bronto, Deli, etc. -, a nice Rotisserie Chicken with a lovely wet rub made with Za’atar, appetizers such as Jalapeño Poppers, Fire Roasted Salsa, Tomates à la Provençale, and I can keep going on and on.
 
Another popular grilled food item that many of us enjoy barbecuing is kebabs. Same here, I have a few recipes up my sleeves like BBQ Beef Shish Kebabs, the Turkish ones, Lamb Kofta, Creole Shrimp & Andouille Skewers, Greek Ouzo Pork Kebabs, and many more. When it comes to chicken, I love making my Chicken Chapli, Shish Tawook or this one… Shawarma Chicken Kebabs!
 
They are sooo flavorful! The chicken thighs are marinated for 24 hours in a gorgeous mix of spices. The day after, the kebabs are assembled with pieces of red onions, red peppers and the marinated meat. Then they go on the barbecue, grilling for about 6 to 7 minutes per side!
 
This popular street food is traditionally not done the way I do them. The thin slices of meat (it can be lamb, mutton, beef, etc.) and pieces of fat (it brings more flavor and juiciness) are stacked on a vertical spit – something I don’t own – and roast slowly while the grill rotates on itself. When it’s time to serve, the chef shaves off the cooked outer layer and places the meat on a flatbread garnish with different ingredients like tomatoes, onions, cucumbers or with sides such as fries depending on the country. It usually comes with a delicious sauce spooned over the meat. Mine is similar to Tzatziki minus the cucumbers plus I add ground cumin.
 
My version makes it easier for us North Americans who simply own an outdoor barbecue and not a vertical rotisserie. Although in the video I serve my Shawarma Chicken Kebabs in pita breads, it can easily be served with a side of rice and roasted potatoes or a salad.
 
This amazing Levantine dish is certainly something you have to try this summer. Easy to make, these Shawarma Chicken Kebabs are a tasty way to enjoy this particular protein. Surprise everyone at your next backyard party with this succulent dish…
Bon Appétit!
 
Check out these other great BBQ & grilling recipes…
– Grilled Tuna Steaks
– Hawaiian Teriyaki Burgers
– Tex-Mex Potatoes
– North African Merguez
– Shrimp Po’ Boy
– BBQ Pork Ribs
and for even more chicken recipes, click on this link… Recipe Category • Poultry

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

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Pico de Gallo Recipe • Delicious Twist on a Mexican Tapa! | Club Foody

 

I love Mexico for so many reasons; the culture, ambiance, weather, history and food. Every time we go down there, I make it a priority to eat something different. When I come back, I try to replicate the dishes… with a little twist of course. That is how I got to post my Tostadas, Agua de Jamaica, Chicken Tortilla Soup, Chorizo Sausage, and so on. Here’s one that is probably served at most restaurants as a condiment when visiting Mexico… Pico de Gallo!
 
I love this salsa! It’s also called salsa cruda (raw sauce) or salsa fresca meaning “fresh sauce”. Last time we were down there, there was a fondas (authentic family owned Mexican restaurant) that actually called it salsa bandera which translates to “flag sauce” referring to the colors of the Mexican flag – green, white & red. By the way I’m sure you figured out that salsa means sauce in English, right?
 
What I so like about Pico de Gallo is that the texture is not as “liquidy” as the other sauces plus it’s always a winner to serve it to your guests along with tortilla chips. It’s healthy as it uses only fresh ingredients like tomatoes, white onions, jalapeño peppers, garlic, cilantro, lime juice, etc. Another one that’s in the same category as this one is my Fire Roasted Salsa which is incredibly delicious as well…
 
As you should know me after almost 7 years, I like to elevate my dishes by adding ingredients to them. This Mexican staple is no exception. I add ground cumin – one of my favorite spices –, fresh oregano that is a popular ingredient in Mexican cuisine and also… Tequila! I’m not kidding you… Adding just a small amount of it, brings this traditional dish to a new level of yumminess… take my word for it!
 
This Pico de Gallo is one of our summer favorites! It’s fast to make and a popular snack to serve to family and friends. If you never made it from scratch, you’ll be surprised how tasty and flavorful it is compared to the ones from the store. After trying this condiment, believe me, you will take the extra 20 minutes to make it at home…
Bon Appétit!
 
Here are several more Mexican inspired recipes for you to enjoy…
– El Diablo Pork Tenderloin
– Sombrero Pizza
– Chicken Stuffed Crêpes with Poblano Sauce
– Mixed Berry Margarita
– Breakfast Burritos
– Jicama Mango Pepper Salad
– Pulled Pork Enchiladas
and for even more International recipes, click on this link… Recipe Category • Appetizer

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

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Canard aux Montmorency Recipe • Incredible Duck Dish! | Club Foody

 

In North America, chickens and turkeys are eaten a lot but not so much other poultry (birds) like quail, squab, emu, goose, pheasant, Guinea fowl and partridge. Ostrich has gained popularity in the last 20 years. Back in 2001, I went to Nairobi, Kenya and enjoyed my first ostrich. It was a “wow” experience.
 
When I had Duck à l’Orange for the first time back in 1993, it was at one of my favorite restaurants in Toronto… the Select Bistro. It was so amazing! Almost every time I went back there, that was my top choice to order – rarely did I order something else on the menu. When I moved in with David who’s now my husband, I created my Duck Breasts with Blood Orange Sauce which I think tastes better than the regular “orange one”.
 
For some reason, we like to reserve it for special occasions but we shouldn’t. Guilty as charged, I served my Roast Duck with Marmalade Glaze many times for Easter. On the other hand, when I make my Foie Gras, I like to eat it as is or make a gorgeous Tournedos Rossini with Cognac… yummy! My version of Peking Duck is another delicious recipe as well as my Duck with Bordeaux Sauce and Magret de Canard. In South-West France, they like to eat their classic Salade Périgourdine with confit de canard or Canard aux Navets (Duck with Turnips)… so delicious!
 
In this episode, I wanted to share another French recipe which is Canard aux Montmorency! You must wonder what that is, right? It’s duck breasts served with a beautiful black cherry sauce. My take on this classic is slightly different but the concept is the same. I make this dish once a year because I’m very particular about the kind of cherries I use which are Bing. They’re perfect for this dish! Unfortunately these little gems are only available from June to July. On the other hand the type, the traditional cherries used for this recipe are Montmorency which are tart and not something I’m really fond of.
 
Here are a few points and steps I would like to highlight for the making of Canard aux Montmorency…
– First, the breasts have to get to room temperature – a good 30 minutes is plenty. Then gently pat dry the meat to remove any moisture on the surface (don’t squeeze or press hard… just pat).
– Score the skin with a sharp knife being careful not to cut into the meat. Why scoring, you ask? It helps to render down the fat faster resulting in a nice crispy skin.
– After seasoning, they’re placed, skin side down, in a COLD pan. Why? It gives more time for the fat to render which in return, makes the meat juicy and tender.
– When the skins are nicely browned, they’re flipped and transferred to a 350ºF preheated oven and cooked until the internal temperature reaches 140ºF.
– While cooking, Cognac is warmed up and the cherries are macerated in dry red wine.
– Once cooked, Cognac that has been ignited is poured over the breasts before placing them on warm plates.
– Making the sauce is very quick so after skimming off the duck fat which is kept for other recipes like Duck Fat Roasted Potatoes or Cassoulet, the juice from the cherries including Cherry Simple Syrup is added to the pan and reduced by half.
– Next comes the cherries and the Cherry Brandy which amplifies the flavor. When the sauce is boiling again, a cornstarch mixture is added to thicken the sauce… Voilà, it’s that easy!
 
Should you wait for an event to make this incredible Canard aux Montmorency? No but you should definitely take advantage of Bing cherries when they’re in season and make this tasty French dish. It’s elegant and delicious… a perfect dish to enjoy this summer!
Bon Appétit!
 
Here are several more tasty poultry recipes for you to enjoy…
– Chicken with Creamy Mushroom Garlic Sauce
– Asian Chicken Salad
– Cassoulet
– California Burgers
– Tandoori Chicken
– Mandarin Chicken
and for even more poultry recipes, click on this link… Recipe Category • Poultry

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

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

 

Peach Bellini Recipe • Perfect Summer Cocktail! | Club Foody

 

When I moved in with David, he took me to one of his favorite spots which is a Canadian-owned chain called Cactus Club. Right away, I loved the place. It’s eclectic and a fun place to dine. Once, we decided to sit at the bar before dinner and order a couple cocktails. That is when I had my first Peach Bellini! A couple days later, I was making one at home…
 
This drink is an “OMG”! To me, this is among the perfect drinks to enjoy on a hot summer day. Do I use the exact ingredients found in the one served at the restaurant? Nope, but I can assure you that it tastes magnificent! Peaches, Prosecco wine although Champagne is a great alternative, peach Schnapps which intensifies the flavor and white rum – don’t use dark, it’s not the right stuff for this – along with some grenadine is what goes into my take of this Peach Bellini. It’s simply amazing!
 
The consistency of this cocktail should be more on the slushy side than liquid. Three cups if ice cubes is used for this and if you own one of those big blenders like a Ninja or Vitamix, you’ll have more space than mine. Surprisingly though, I still managed with my 6 cup blender… it’s just a little tight.
 
For looks, I like to add a few drops of grenadine at the bottom of the martini glasses, pour in the “slushy” mixture and then drizzle more grenadine around the edge of the glass… it makes it prettier. Can you skip the grenadine? Absolutely but why… really!
 
Summer is a fun time so let’s make some fun drinks like White Sangria, Mixed Berry Margarita, Blackberry Mojito or this delicious and refreshing Peach Bellini! It’s easy to make and a beautiful cocktail to enjoy with your friends. It goes down so smoothly therefore remember to drink responsibly…
Cheers!
 
Here are more tasty & refreshing cocktail recipes for you to enjoy…
– Mint Julep
– Spanish Sangria
– Cosmocello
– Dirty Dry Martini
– Vodka Yummmosa
– Strawberry Daiquiri coming up on June 8th, 2023
and for even more alcoholic and non-alcoholic beverage recipes, click on this link… Recipe Category • Beverages

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

 

Steak au Poivre (Steak with Peppercorn Sauce) Recipe | Club Foody

 

I’m a carnivore… I love my beef! It can be a nice appetizer like Steak Tartare, Ribeye Steak on Crostini with Spicy Blackberry Sauce or Roast Beef with Mini Yorkshire Puddings with Creamy Horseradish Cheese Sauce. For lunch, a tasty Philly Cheesesteak, Steak Frites or a Steak Salad always hits the spot! As a main course, I think of a nice Filet Mignon or T-Bone on the barbecue as well as Steak Fajitas. What about a Tomahawk… right! If I want to elevate the protein, I go for Steak Oscar, Beef Wellington, Steak Diane, Chateaubriand, or this fabulous Steak au Poivre which is Steak with Peppercorn Sauce!
 
This French recipe is sooo delicious… I’m not kidding you! As a peppercorn lover, this is a sauce I really enjoy. Although it pairs fabulously well with beef tenderloin, rib-eye, strip loin, etc., pork chops is also an excellent choice! It’s easy and fairly quick to make as long as the Basic Brown Sauce is made while the steaks are getting to room temperature.
 
To get a nice sear on a steak (or any meat including fish), the protein has to get to room temperature. Usually I go for 30 minutes unless it’s an extremely hot day then I go for 20 minutes. From there, the moisture on the surface has to be patted dry. A subscriber once told me that she doesn’t do that anymore because it makes the meat bland. I asked her what she did and after she explained, I knew right away what went wrong. When patting the room temperature meat, DO NOT SQUEEZE or PRESS TOO HARD… just pat it dry gently otherwise the natural moisture inside will be removed therefore losing flavor! We want the surface dried so we can create a nice sear and a beautiful crust on the outside known as Maillard reaction. If you don’t pat dry, the meat will release more moisture (steam) preventing it from caramelizing the outside and also cooking it unevenly.
 
Seasoning the meat is important. After sprinkling on a generous amount of sea salt, we cover the entire meat with crushed peppercorns; the one I use is mixed peppercorns which have white, red, green and black. To crush them, there are a few options; a mortar & pestle, the bottom of a cast iron pan or a rolling pin. When this is done, we spread them evenly on the meat pressing down so they adhere better. If there’s some left on the cutting board, add it to the sauce later… after all, this is a peppercorn sauce!
 
Obviously this Steak au Poivre (Steak with Peppercorn Sauce) recipe is all about the sauce. After the chosen steak is seared to desired doneness (please refer to Filet Mignon • How to Cook Perfectly episode) and removed from the heat, right away while the cast iron pan is extremely hot, Cognac is poured in and then ignited. By flaming it, the harsh taste from the alcohol as well as the alcohol content itself is removed leaving us with the beautiful flavor from the liqueur. My mother prefers using tea that she brewed earlier that day. Of course, if you go with this option, don’t bother to ignite… there’s nothing to burn in it.
 
The next step is to let the steaks rest, loosely covered with foil while we finish the sauce. My Basic Brown Sauce is what’s being used for this recipe but only half for 2 steaks or the full recipe if there’s more. To minimize time in the kitchen, the Basic Brown Sauce can be made while the steaks get to room temperature. When it’s done, place some wax paper on top making sure it touches the surface to prevent a skin from forming.
 
This Steak au Poivre (Steak with Peppercorn Sauce) is one of my favorites! It’s another delicious way to enjoy this protein although the sauce pairs amazingly well with others. It can also be served over rack of lamb… it’s incredible! Served with mashed potatoes and steamed vegetables like broccolini, I’m sure this is a recipe you’ll be enjoying often…
Bon Appétit!
 
Check out these other amazing beef recipes…
– BBQ Beef Shish Kebabs
– Stuffed Baguettes
– Roast Beef with Fresh Herbs
– Slow Cooker BBQ Sloppy Joes
– Veal Piccata
– Salisbury Steak with Mushroom Gravy
and for even more beef recipes, click on this link… Recipe Category • Beef

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/steak-au-poivre-steak-with-peppercorn-sauce/

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