Manhattan Cocktail Recipe • An Ol' Classic! | Club Foody

 

I’ve always loved the classic cocktails… they’re deliciously nostalgic. I think of Mai Tai, Zombie, Dry Martini, Moscow Mule, Aperol Spritz, Sidecar, Daiquiri, Piña Colada, Mojito, Americano, Cosmopolitan although I put a little twist on mine, Margarita or Paloma, Bellini, Irish or Spanish Coffee, Long Island Iced Tea, etc.
 
Besides Vodka, I’m a Whiskey and Bourbon drinker and there are a few cocktail recipes I enjoy like Old Fashioned or Sazerac which are similar, Mint Julep, Boulevardier which is the whiskey version of a Negroni, Whiskey Sour, Black-Eyed Susan, etc. including this popular one… Manhattan Cocktail!
 
Manhattan Cocktail is very easy to make and needs only 4 ingredients. It’s perfect to be served as an aperitif but also a nice party cocktail to pair with bouchées, hors d’oeuvres and crudités. I wouldn’t have it while having dinner… it’s too strong.
 
Which spirit goes into a Manhattan Cocktail? Rye Whiskey or Bourbon? There are no right or wrong answers because both are acceptable! I prefer bourbon because it’s sweeter with soft vanilla notes in the background while rye is spicy. You’ll have to experiment and see which of the two you prefer.
 
When it comes to vermouth, this fortified wine shouldn’t be overlooked. You need a sweet red vermouth with a spicy finish. Here are a few I can recommend from Italy; Giuseppe Carpano • Antica Formula Vermouth, Cinzano Vermouth Rosso, and Giulio Cocchi Storico Vermouth di Torino. Another great one is from Portugal and it’s called Emilio Lustau Vermut Rojo.
 
There’s one ingredient I like to add to the mix and it’s a little bit of cherry juice. All the recipes out there call for maraschino cherries which is what it should be. Be careful though because the kind you buy at the grocery store doesn’t have maraschino liqueur in it… it’s corn syrup along with food coloring. Eventually, I’ll show you how easy it is to make the “real” stuff. Brands that I like to use are either Amarena Fabbri or Luxardo both from Italy. You can find them at any specialty store or online.
 
Stirred not shaken! Use a bar spoon and stir until the mixing glass or regular shaker is chilled, about 1 minute at the most. We want to maintain that beautiful amber color. If you shake, it will turn into a cloudy mess. When nicely chilled, strain it into a Nick and Nora glass or Champagne coupe. One step I like to do prior to mixing is to place an ice cube in the glass or coupe, fill it up with cold water and set it aside until it’s time to pour the drink.
 
Originating in New York (I’m sure it was an easy guess), this 1870s’ classic is a nice one to have in your repertoire. Besides Blueberry Tea, Hot Buttered Rum, Mulled Cider, Espresso Martini, Hot Toddy and so on, Manhattan Cocktail is among my favorite drinks that I enjoy during the colder months of the year. Garnished with a couple cherries, I slowly savor this old-time cocktail relaxing by the fireplace while listening to soft jazz after a long day…
Cheers!
 
Here are more great cocktail recipes for you to try…
– Blood Orange Martini
– Golden Sunset
– Homemade Holiday Eggnog
– Spanish Coffee
– Holiday Punch
– Shamrock Shake Copycat
and for even more cocktail recipes, click on this link… Recipe Category • Cocktails

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

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Fondant Potatoes Recipe • An Elegant Change! | Club Foody

 

Most of the time, we need a side to complete a meal like vegetables, pasta, bread, etc. When it comes to veggies, I would say the most popular one is “Potatoes”. They can be mashed like Robuchon Mashed Potatoes, sautéed, fried, roasted, scalloped, boiled, etc.
 
There’s another method that I find so elegant, perfect for special occasions… Fondant Potatoes aka Pommes Fondant! They’re incredibly delicious! Slowly roasted in a beautiful infused butter and broth, they come out nice and crispy outside and creamy inside! As much as they look “fancy”, this French method is actually easy to make with tasty results!
 
Here are a few points I would like to highlight. Oblong potatoes are the shape we want. From there, it’s easier to form them into a cylinder. The ends have to be cut off so the potatoes stand straight. Don’t discard the ends and keep them for stews, soups, chowders, and other similar dishes. Also try to have the same size and height… it looks better and cooks more evenly.
 
After browning the ends in oil and quickly spooning some infused butter on top, chicken broth is added. They’re transferred to the oven and it takes about 30 to 40 minutes until the potatoes are tender. To test if they are done, insert a pointy knife on the side – if it goes in like butter, the Fondant Potatoes are ready. Depending on the thickness, it might take a little longer so if the liquid is low, add a splash more broth.
 
Easy to make, this Fondant Potatoes recipe is another delicious way to enjoy them. Creamy inside with a crispy outside, they are so elegant and will certainly elevate your dinner. They are also perfect to serve during the Holidays or any other special occasions.
Bon Appétit!
 
Check out these other amazing potato recipes…
– Vegetable Tian
– Roasted Garlic Mashed Potatoes
– Perfect Poutine with Bacon Gravy
– Mixed Mashed Potatoes
– Twice Baked Potatoes
– Hash Brown Potatoes
– Creamy Bacon Potato Salad
– Tex-Mex Potatoes
– Potato Latkes
and for even more side recipes, click on this link… Recipe Category • Sides & Vegetables

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

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Oysters Bienville Recipe • A New Orleans' Classic! | Club Foody

 

I was around 11 when my parents introduced me to oysters. I remember that day very well. I watched my father shucking a couple dozen and I perplexedly looked at him wondering how he was going to prepare them. He handed me one sitting in its shell to try – I lifted my nose. It was slimy! It took me 10 years from that moment to enjoy my first raw oyster…
 
When dinner was ready, there was homemade French fries, tartar sauce, fried oysters and coleslaw. I took my first bite of these little gems and surprisingly, loved it! Once again, I didn’t have enough guts to try them without being cooked for another decade…
 
Besides enjoying them raw with delicious sauces – mignonette sauce, cocktail sauce or green tabasco sauce -, there are many cooked recipes I like such as Oysters Rockefeller, Oysters Kilpatrick from Australia, Oysters Suzette, the Japanese Oysters Motoyaki, Oysters Casino although clams can be substituted, Oysters and Cornbread Stuffing with Sausage, and Oyster Shooters – I also like one in my mug of beer… the saltiness is perfect in the draft!
 
Another incredible recipe that is so amazing is Oysters Bienville! This appetizer that originated in New Orleans is incredibly delicious! It’s one of David’s favorites and I don’t blame him. It’s creamy, smooth and absolutely delicious! In a gorgeous cream sauce made with bacon and veggies plus added shrimp with Creole seasoning, these mollusks are soooo tasty!
 
As I mentioned above, bacon is one the ingredients and has to be finely chopped. It’s not obvious to cut it into small pieces. The best way to achieve it without fighting with the fat is to place the strips in a single layer and freeze them until they just firm up – it should take 45 to 60 minutes.
 
The best way to slowly render the fat which in return makes the bacon crispier is to place the bacon pieces in a cold skillet before turning the heat on. It gives the best results for crispy bacon. I don’t know about you but I can’t stand soggy pieces of bacon fat… yuck!
 
Here’s the big question…
Can you buy pre-shucked oysters instead of fresh ones in their shells? No because you need the bottom shell as the food vessel. The same applies if you want to eat them raw… the fresher the better. Buying pre-shucked oysters are perfect for casseroles like Oysters and Cornbread Stuffing with Sausage. Don’t be intimidated by the shells and watch the tutorial I posted a couple weeks ago on How to Shuck Oysters.
 
After shucking, the mollusks are added to a bowl while their liquor goes in a small measuring cup. There’s a ¼ cup of liquor asked in the ingredient amounts but if there’s less, it’s okay. I like to add it to the sauce as it gives more flavor to it.
 
After they’re separated, discard the top flat shells and keep the curved bottom ones as the food vessels. Simply rinse them thoroughly under cold water to remove any sand or soil and invert them on a cutting board lined with paper towels to dry them off.
 
To cook them in the oven, there’s a baking sheet that has to be lined with coarse salt. Not only will it secure the shells from tipping but also help to cook the oysters evenly. Don’t go crazy with the salt for this recipe. The best inexpensive coarse ones to use are Rock Salt or the French Guérande Sea Salt which is gray – the Fleur de Sel that I enjoy using in baking or as a finishing salt is from there as well. If you don’t have either of them, simply use coarse Kosher Salt or Pickling Salt. Others that make a gorgeous impact in the presentation especially when serving the oysters raw are Himalayan Sea Salt and Lava Salt but they’re not cheap.
 
Today is Mardi Gras and to highlight the event, these Oysters Bienville are the perfect dish to make! They’re flavorful and a delicious change from Oysters Rockefeller. Named after Jean-Baptiste Le Moyne de Bienville who was the French governor and founder of New Orleans back in the late 17th and 18th century, this traditional dish has to be on your “to do” list if you’re an oyster lover!
Bon Appétit!
 
Check out these other incredible seafood recipes…
– Sautéed Scallops with Beurre Blanc
– Prawn Saganaki
– Lobster Newberg
– Fettuccine alle Vongole – Clam Fettuccine
– Mussels in Curry Sauce
– New England Crab Cakes
– Paella de Marisco
and for even more seafood recipes, click on this link… Recipe Category • Seafood & Fish

For ingredient amounts, directions and more info, visit https://clubfoody.com/cf-recipes/oysters-bienville/

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Beef Coconut Curry Recipe • A Tasty Comfort Food! | Club Foody

 

I’m so not a winter girl but one thing I really like doing during the cold months is to cook nice hearty dishes like Coffee Beef Stew or Pork Stew with Meatballs, chilies such as my Pumpkin Chili, Turkey Chili Tex-Mex Style or the traditional one, sauces… for example my Lamb Ragù, Pasta Sauce, Iguana’s Mushroom Sauce, and so on, or soups & chowders – Broccoli Cheddar Soup, West Coast Smoked Salmon Chowder, Beef Barley, Gumbo, Creamy Cabbage Soup, etc.
 
Another kind of dish I enjoy making is curries. I think of my Asian Peanut Chicken Curry or the Thai one as well as this one… Beef Coconut Curry! Cooked long and slow in a rich savory sauce, this recipe is incredibly flavorful! The beef is so moist and tender! This is comfort food at its best!
 
This is not a quick recipe but it’s worth the time. These days, everyone rushes to the point that even kitchen appliances are made so meals can be ready faster; pressure cooker and instant pot. What you’re actually missing is that comforting aroma of food cooking filling the air. This alone brings a dimension that is missing when cooking with these “modern” appliances. There’s nothing more “homey” than walking into the house and smelling food simmering slowly on the stove top.
 
Most of the time, we like recipes not overly spicy but don’t mind if there’s some zip to it. This Beef Coconut Curry is not fiery hot! There’s an ingredient that can be adapted to your tolerance to heat and it’s Madras Curry Paste. Most people might prefer 2 tbsp. of it instead of 3. Like I always say, adapt the amount to your liking.
 
With a gorgeous aroma floating in the air, this Beef Coconut Curry has to be on your “to do” list for this winter! It’s the perfect recipe to make during the colder months of the year. Served with white rice and naan bread, and garnished with chopped cilantro, slices of Fresno chili and a couple of lime wedges, this one pot dish will certainly comfort you until the mercury starts rising…
Bon Appétit!
 
Here are more flavorful comfort food recipes for you to try…
– Cola Chicken
– Ricotta Spinach & Sausage Pasta
– Moroccan Kefta Tajine
– Stuffed Cabbage Rolls
– Creole Couscous with Andouille & Shrimp
– Eggplant Rollatini
– Peri Peri Chicken
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/beef-coconut-curry/

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Chocolate Pot de Crème Recipe • Rich & Creamy! | Club Foody

 

Today is a celebration for lovers… it’s Valentine’s Day! Many of you will go out to your favorite restaurant while the rest of us will stay home and cook a beautiful meal. A special dinner, like tonight, is never complete without a dessert especially if it’s made with chocolate…
 
I have a few dessert recipes that fit the occasion like Chocolate Lava Cake with Caramel, Silk & Satin Chocolate Pie, Chocolate Raspberry Cake with Mirror Glaze, Chocolate Bourbon Pecan Pie, Dulce de Leche Chocolate Parfait, Black Forest Cake, and more including a few treats such as Chocolate Covered Strawberries, Mendiants, Chocolate Rum Snowballs, etc.
 
There’s one that I like making often because it’s so easy and incredibly tasty! Is it a chocolate mousse? No. Is it a chocolate pudding? No. It’s a Chocolate Pot de Crème! This French dessert is simply pure indulgence! It’s a thick egg custard that is traditionally served in coffee cups. Since we like to evolve, ramekins are now the chosen vessel but mason jars can also be another option. This dessert is rich and incredibly delicious perfect when craving chocolate!
 
Many will try to rush this recipe. I, on the other hand, prefer to make it the conventional way which is warming up the heavy cream while whisking my egg yolks, sugar and salt together in a large bowl until the mixture thickens and gets creamy. From there, I temper the egg mixture with the hot cream. Next step is to pour the custard over the chocolate, let it sit for a good minute before whisking until melted. I divide the mixture into 6 ramekins, place them in a small baking dish lined with a dish cloth and pour boiling water halfway up. I then transfer to the oven and bake until the custard still jiggles a little bit.
 
Why do I use this process versus the blender method which is mixing everything together? It’s because there’s a risk. Unless you pasteurize them, uncooked eggs can have salmonella and cause serious health problems or even be life-threatening.
 
The other way some cooks do it is to put everything together (heavy cream, yolks, sugar and salt) in a saucepan and whisk until the mixture starts bubbling. The risk is not with the heavy cream with its high fat content that won’t separate. The problem is the yolks. If they’re heated too quickly, they will cook and it’s certainly not the results we’re looking for.
 
It’s up to you how you want to make your Chocolate Pot de Crème but at least you’re aware of the risks these two “quick” methods can have. The chilling time still remains the same; between 3 to 5 hours.
 
Just a quick note…
One of my subscribers was asking if it makes an impact when there’s a little white getting in with the yolks. No, it’s fine. The problem is the other way around. If you need just egg whites in a recipe, make sure there’s no yolks in them as their fat will prevent the whites from whipping properly and getting foamy.
 
Depending on how I feel, I might substitute Hazelnut or Grand Marnier for pure vanilla extract. Although the recipe calls for 1 teaspoon of vanilla, add 1 tablespoon of the liqueur of your choice.
 
This elegant Chocolate Pot de Crème is so scrumptious! Rich, silky and dense, this French sweet treat is perfect to have when there’s a need for a chocolate fix! This is a great dessert for Valentine’s Day if you want to score some points tonight… lol!
Bon Appétit!
 
Here are more scrumptious dessert recipes for you to try…
– Creamy Cheesecake
– Chocolate Éclairs
– Pavlova
– Key Lime Pie
– Lemon Posset
– Mille-Feuille
– Tropical Pineapple Upside Down Cake
– Grand-Pères (Maple Syrup Dumplings)
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/chocolate-pot-de-creme/

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

How to Shuck Oysters • Quick & Easy! - Tips & Tricks | Club Foody

 

The oceans, seas, rivers and lakes provide us with these little gems. Besides a wide selection of fish, there’s crustaceans (crabs, prawns, shrimp, lobster, crayfish, etc.) mollusks (snails, scallops, oysters, clams, mussels, etc.) and aqua plants (water chestnuts, lotus, watercress, taro, seaweeds, etc.).
 
In the mollusk family, I love them all but if I go only with my first top 3, I’d say scallops is first followed by oysters and then mussels. As much as scallops are primo, I really enjoy oysters either raw or cooked. Besides making the famous Oysters Rockefeller, there are other incredible recipes such as Oysters Kilpatrick, Oysters Bienville, Oysters Motoyaki, Fried Oysters, Oysters Casino (clam is another option for this recipe), Oysters and Cornbread Stuffing with Sausage, Oysters Suzette, and Oyster Shooters.
 
Today, I’m not sharing any recipes but instead, I’d like us to focus on How to Shuck Oysters! As intimidating as their shells can be, it’s not that hard to open them up. You just need to know a couple things and have the right tools for it which are a good quality oyster knife and a thick kitchen towel to protect your hand.
 
There are two methods on How to Shuck Oysters; the side entry or the hinge technique. David uses the hinge while I use both techniques… well wherever I can find a little gap. Apparently, the hinge technique is easier. Here’s a little hint someone who was working at Rodney’s Oyster House gave me back when I was living in Toronto. If you have the hinge pointing towards you, the adductor muscle is always on the right side of the mollusk.
 
When the top and bottom shells are separated, discard the top one and slide the knife under the meat to cut the adductor muscle to release. The curved bottom ones can be kept as a food vessel depending on your recipe. Simply rinse them thoroughly under cold water to remove any sand or soil and invert them on a cutting board lined with paper towels to dry them off.
 
How to Shuck Oysters is not difficult. You might come across some tough ones here and there but guess who will win? You! I’m pretty sure we’re more stubborn than them!
Bon Appétit!
 
Here are more helpful tips and tricks for you…
– Pearl Onions • Easiest Way to Peel
– Speed Up Avocado Ripening – How to
– Beets ~ Prep & 4 Ways to Cook
– How to Store Celery for Weeks
– Turnip vs Rutabaga
– Defrosting Meats Quickly
– 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