Stuffed Buns Recipe • A Tasty Snack! | Club Foody

As a child, I couldn’t wait to enjoy my favorite Holiday foods such as Sucre à la Crème (Butter & Cream Fudge), Tourtière, Bouillabaisse, Boeuf Bourguignon (Beef Bourguignon), Cognac Chicken Liver Pâté (yes I liked that stuff from a very young age…), Gingerbread Cookies, Ragout de Boulettes avec Pattes de Cochon (Meatballs Stew with Pig’s Legs), Tarte au Sucre (Sugar Pie), and many more including this very simple recipe… Stuffed Buns!
 
My mother started cooking and baking about 2 weeks before Christmas, making meat pies, ragout (browning her flour), cookies and much more… One food item that I couldn’t get enough of was her appetizer… the Stuffed Buns! Nothing complicated about this recipe; just a few ingredients and the next thing you know, there’s a tasty appetizer to serve to your guests.
 
Every time she served these Stuffed Buns to family and friends, within less than half an hour they were all gone. The first time I served them to my friends, the same scenario happened… gone in a flash. Of course I had to test them on David’s palate, right? Let’s put it this way… if I don’t make them at least once a year, he starts pouting… what a big baby! Yep, he’s my husband!
 
From the original version, I added a few ingredients which are cayenne pepper, smoked paprika and garlic salt. My mother never added those and her stuffed buns were still very delicious. I’m just that way though… always try to bring up the flavors. It is up to you if you want to add these spices or not and either way, you’ll still have a delicious meal to serve.
 
This appetizer is so easy to put together. Some ground beef, gumbo soup, a few seasonings and you’ve got yourself a nice appetizer to serve your guests. When you are entertaining during the festive time of year, a quick and delicious recipe is the way to go and you won’t miss with this one… these Stuffed Buns are that incredible!
Bon Appétit!
 
Check out these incredible appetizer recipes…
– Crab Artichoke Pepper Dip
– Easy Baba Ganoush
– Stuffed Dates with Gorgonzola
– Sardine Cups
– Baked Goat Cheese with Almonds
– Escargot con Funghi in Vol-au-vent
and for even more delicious appetizer recipes, click on this link… Recipe Category • Appetizer

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https://clubfoody.com/stuffed-buns/

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Biscotti Recipe • A Tasty Italian Holiday Treat! | Club Foody

When December arrives, there’s a big list of recipes to make… not that I have to but more I “want to”. These are my traditional Holiday recipes that I want my family and friends to enjoy. I have my Tourtière (meat pie), Creton, Stuffed Buns, Sucre à la Crème (butter & cream fudge), Ragout de Boulettes avec Pattes de Cochon (meatballs stew with pig’s leg), Spicy Gingerbread Cookies, just to name a few.
 
Many of these recipes are the ones my mother was making during this time of year. Others were added throughout my life from people I met and relationships I’ve had. For example, when I met David, he introduced me to Christmas Stollen and I have made it ever since.
 
In my early 20’s, I was engaged to Carlos, a young Italian man from Saint-Leonard which is a borough of Montréal. While dating, I tasted amazing food his mother made who was also teaching me how to make it. Since then I like to make a few during the Holidays like Panettone and Biscotti!
 
These delicious cookies have been among my favorites ever since. I wish I wrote Carlos’ mother’s Biscotti recipe down but I managed to make them pretty similar to hers. They are full of flavor especially with the added pistachios and cranberries, making them very festive and colorful. I also like their texture which is perfect for dipping in a caffè latte, espresso or hot cup of tea… yum!
 
This Biscotti recipe is easy to make and they’re great to serve during the Holidays. They also make a nice gift to give your guests so surprise them with these incredible cookies!
Bon Appétit!
 
Here are more delicious festive recipes for you to try…
– Spicy Holiday Chocolate Bark
– Escargot con Funghi in Vol-au-vent
– Tiramisu
– Braised Beef Short Ribs with Sherry & Shiitake
– Golden Sunset
– Veal Ossobuco
and for even more great Holiday recipes, click on this link… Recipe Category • Holidays

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/biscotti/

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Homemade Holiday Eggnog Recipe • Rich and Creamy! | Club Foody

During my secondary years, I spent about 2/3rd of my time in a private girls school. It was Institut Notre-Dame de Lourdes in Longueuil. This school was from secondary 1 to 3 (I believe outside of Québec it’s grade 7 to 9) and then the students were moving on to another private girls school to finish secondary 4 and 5 (grade 10 & 11). In Québec, there’s no grade 12. When students are done with grade 11, they continue their education at College for either 2 or 3 years (technique is 3 yrs.) before moving on to University education.
 
Back to Notre-Dame de Lourdes…
During my 3 years there, I became friends with Isabelle and stayed friends for many years after. About 13 years after we met, I introduced her to my good friend Bill from Michigan. They started dating, he eventually proposed, they got married, had a lovely baby girl named Emily and then I became her godmother.
 
Obviously Isabelle and I were great friends. During our school years, we were inseparable. We always hung out, sat next to each other in all of our classes, talked for hours on the phone, sharing our dreams, etc… you know the stuff teenager girls do.
 
Through her, I had my first holiday beverage; of course it had no alcohol in it (and I still don’t add any). With a light sprinkle of nutmeg, it was so good! This became my “thing” during the holiday season. It was only a few years later that I tried making my own Homemade Holiday Eggnog also known in Québec as “Lait de Poule” (hen’s milk… seriously, it’s the direct translation)!
 
The recipe is pretty straight forward and easy to make. It has a nice creamy texture and perfect to drink as is with some nutmeg sprinkled on top or with your favorite rum. For some reason I enjoy my Homemade Holiday Eggnog without alcohol in it… that’s the way I drank it the first time and I’ve loved it that way ever since…
 
During this festive season, surprise everyone with your own Homemade Holiday Eggnog! It will put anyone in the mood especially with a shot of rum in it.
Happy Holidays!
 
Check out these other delicious beverage recipes…
– Golden Sunset
– Mistletoe Kiss
– Vodka Yummosa
– Chocolate Grasshopper Martini
– Cosmocello
– Mulled Cider • Slow Cooker
and for even more alcoholic and non-alcoholic beverage recipes, click on this link… Recipe Category • Beverages

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/homemade-holiday-eggnog/

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Steak Tartare Recipe • Seasoned Minced Beef! | Club Foody

When it comes to food, I consider myself a culinary adventurer. If there’s something on the menu I haven’t tried yet, the chances of me ordering it is quite high. That is the exact reason I had my first taste of this classic dish… Steak Tartare!
 
I can almost see some of you making faces. Yes it is made with raw meat! It can also be topped with a raw egg! “Eww” – you might say but to make this incredible recipe and avoid any foodborne illness, you need to trust the origin of your ingredients and make sure everything is FRESH. First let’s start with the “raw meat”.
 
The secret to making an amazing Steak Tartare is to buy your meat from a trusted butcher. The best meat is beef. It has to be the most tender cuts such as beef tenderloin or eye of round. If you don’t have a meat grinder, ask your butcher to grind it for you using the larger plate (you still want some texture in it… it’s not a burger you’re making). From there, don’t wait a few days to make it. This dish has to be made with fresh ingredients at all times to reduce the risk of getting the E. coli bacterium.
 
Now, let’s move on to the next ingredient… “raw eggs”!
 
When using raw eggs for recipes, the most crucial factor to reduce the risk of Salmonella is to buy them fresh from a farmer. Another way to kill any potentially harmful bacteria is to pasteurize the eggs which I shared with you a few months ago on the website including a video… check the link below for more info. You can always buy pasteurized eggs at the store but they will be “pricey”.
 
This amazing dish is one of my favorites. The seasonings and ingredients marry so well together wrapping this meal in a culinary blanket of flavors. Served with Dijon mustard, cornichons along with crostini, this Steak Tartare is an incredible meal to enjoy with a fine glass of Cabernet Franc or Sauvignon…
Bon Appétit!
 
This recipe use raw eggs. To pasteurize them at home, click on this link… Pasteurizing Eggs
 
Check out these amazing beef recipes…
– Mediterranean Eggplant Casserole
– Veal Florentine
– Bolognese Sauce
– Chipotle Stuffed Bronto Burger
– Hungarian Beef Goulash
– Braised Beef Short Ribs with Sherry & Shiitake
and for even more delicious appetizer recipes, click on this link… Recipe Category – Appetizers

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/steak-tartare/

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Know Your Oils and Their Smoke Points - Tips & Tricks | Club Foody

Which oil has the higher smoke point? Which one do you use when sautéeing or frying food? Here are a couple of things that have to be understood before elaborating…

– First the meaning of “smoke point” refers to the temperature when the oil starts to burn and… smoke.

– Second when oil is refined, the impurities are removed and also the free fatty acids which cause the oil to smoke at first. So the more refined your oil is, the better it will handle the heat. Typically refined oils have a neutral taste (flavorless), not too much odor and their appearance is light and clear.
 
Oils are good for us but of course heating oils can change their chemical makeup and nutritional value so make sure not to heat the oil beyond its smoke point! If you do, not only will your food taste burned but it will also create harmful free radicals which are extremely bad for us. What happens is the good nutrients and the phytochemicals are destroyed when they are overheated. That is why it’s so important to Know Your Oils and Their Smoke Points!
 
Before I list them, let me explain further.
 
There are certain types of oils better suited for frying while others excel for sautéeing. The same applies when using oils for making dressings, vinaigrettes, mayonnaise, and so on. If you’re not using them within a year, buying them in small sizes is better because over time, the heat from your house as well as the light will turn your oils rancid. You’ll first notice it by the smell but before it gets there, it would already deteriorate, producing free radicals. The best way to store your oils is in a dark cool place or in your refrigerator.
 
Here’s my Know Your Oils and Their Smoke Points list…
 
– Almond oil: This is a great oil to use when baking or for dressings & vinaigrettes. It can be used for roasting, grilling or frying as well. SMOKE POINT = 420ºF/216ºC
– Avocado oil: A favorite of mine, I like to use it for grilling, searing, roasting and frying. SMOKE POINT = 520ºF/271ºC
– Avocado oil • Extra virgin oil: This is good for baking and also a great ingredient for vinaigrettes or dressings because it’s flavorless. SMOKE POINT = 482ºF/250ºC
– Beef tallow: This is regularly used when making French Fries, adding great flavor to them. SMOKE POINT = 400ºF/204ºC
– Butter: As we all know, butter is great for sautéeing and baking. SMOKE POINT = 350ºF/176ºC
– Butter • Clarified Butter/Ghee (refined): As the impurities are removed, this has a higher smoke point than regular butter and is good for grilling, sautéeing, searing, roasting as well as baking. SMOKE POINT = 480ºF/249ºC
– Canola oil (expeller pressed): This is a nice all-purpose oil to use. SMOKE POINT = 450ºF/232ºC
– Canola oil (refined): This is a popular go-to oil that can be used for pretty much everything. Because it’s refined, it’s odorless so this oil is a great one to have around. SMOKE POINT = 400ºF/204ºC
– Chicken fat • Schmaltz: This fat is used in many Jewish recipes such as Latke. SMOKE POINT = 375ºF/190ºC
– Coconut oil (expeller pressed): Although it has less nutritional value than cold-pressed coconut oil, its flavor is more nutty and toasted, making it better for certain recipes. SMOKE POINT = 350ºF/176ºC
– Coconut oil (refined): I like to use this one a lot when I’m baking. There are also a few recipes we use it in like Hawaiian Chicken Curry, Healthy Homemade Granola, Coconut Waffles, etc. SMOKE POINT = 450ºF/232ºC
– Corn oil: Another great oil for pan or deep-frying. SMOKE POINT = 450ºF/232ºF
– Cottonseed oil: This is a lovely oil to use when making Beignets, sautéeing or stir frying some of my Asian recipes. I also like making one of my barbecue sauces with it. I also use it on salads. SMOKE POINT = 420ºF/216ºC
– Duck fat: Packed with flavor, this is a good oil for grilling, sautéeing, roasting and even baking. Surprisingly, it’s also good as an ingredient for dressings and vinaigrettes. SMOKE POINT = 375ºF/190ºC
– Flaxseed oil: Because its smoke point is low, this is an oil that is great for salad dressings and vinaigrettes. I like to drizzle it over certain recipes such as Muhammara. SMOKE POINT = 225ºF/107ºC
– Grapeseed oil: This is another favorite of mine that is good to use in baking as well as sautéeing and frying. I also like to use this one for vinaigrettes and dressings. SMOKE POINT = 420ºF/216ºC
– Hazelnut oil: This is a great flavorful oil to use when baking or using to drizzle over food as well as an ingredient for making dressings or vinaigrettes. SMOKE POINT = 430ºF/220ºC
– Hemp seed oil: I use it as my daily tablespoon intake in the morning. With a strong nutty and rich flavor, this is a nice oil to drizzle over cooked food. SMOKE POINT = 330ºF/165ºC
– Lard: My grand-mother was using lard for grilling, roasting, sautéeing and also searing. SMOKE POINT = 370ºF/188ºC
– Macadamia oil: Its flavor is so exotic. I really enjoy using it for baking and also drizzling it over my salad… yum! SMOKE POINT = 400ºF/204ºC
– Olive oil • Light (refined): This is just like canola oil but even better due to its high smoke point. SMOKE POINT = 465ºF/240ºC
– Olive oil • Extra virgin oil: This is a nice oil for sautéeing. I also like to use it for my vinaigrettes and dressings. SMOKE POINT = 325ºF/163ºC
– Peanut oil (refined): A popular one in Asian cuisine, great to use when sautéeing, roasting, searing, pan or deep-frying, grilling and baking. It can be used for dressings and vinaigrettes because of its mild flavor. SMOKE POINT = 450ºF/232ºC
– Pistachio oil: This is another “finishing” oil you can drizzle over cooked food or use as a vinaigrette for your salad. SMOKE POINT = 225ºF/107ºC
– Safflower oil (refined): Great oil when deep-frying, grilling, sautéeing, or roasting. I use it for vinaigrettes, dressings and sauces because its taste is not overwhelming. SMOKE POINT = 510ºF/266ºC
– Sesame oil (semi-refined): This is an amazing oil when cooking Asian foods like stir-fries or even roasting. SMOKE POINT = 350ºF/176ºC
– Sunflower oil (refined): This is another oil that I like to use for deep-frying. It is also good when sautéeing, grilling, pan-frying, roasting and baking. It has a mild flavor therefore it’s great for dressings & vinaigrettes. SMOKE POINT = 440ºF/226ºC
– Vegetable shortening: I’m sure your mother had some in the fridge (Crisco). It’s a great ingredient when baking. I like to use some for making my Pâte à Choux aka Choux Pastry. SMOKE POINT = 360ºF/182ºC
– Walnut oil (semi-refined): When I make my Julienne Salad, this is the oil I like to drizzle over. It has such a lovely taste. SMOKE POINT = 320ºF/160ºC
 
Another point I would like to talk about is cold-pressed oils and expeller-pressed oils. As we all know, the oils are chemically or mechanically extracted from nuts, olives, grains, seeds or legumes. When oils are extracted using the cold-press method, the temperature is controlled and its setting is below 120ºF. That way the flavors and aromas are preserved. This doesn’t involve the use of chemical solvents.
 
On the other hand, “expeller-pressed oils” is a process that removes oils mechanically (expeller), squeezing oil directly from the seed. This process uses low heat but higher (200ºF) than the cold-pressed method. This process is ideal as it doesn’t use chemical solvents to extract oil.
 
It’s important to be knowledgeable about the oils that are best suited for what you’re cooking. When you Know Your Oils and Their Smoke Points, this is a healthy way to avoid harmful free radicals.
 
Here’s another Know Your Oils and Their Smoke Points quick list for “flavorless” oils
– Canola
– Corn
– Peanut
– Grapeseed
– Safflower
– Vegetable

 
Check out these handy kitchen tips & tricks…
– Perfect Meringue
– How to Poach & Shred Chicken the Easy Way
– Measuring Honey, Syrup or Molasses without Sticking
– Secret for Better Grating Soft Cheese/Butter
– Brussels Sprouts Stalk • Handling and Prep
– Leftover Gravy Solution
– Seed a Pomegranate without the Mess
and for even more fun kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks
 
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Indian Basmati with Dry Fruits Recipe • Tasty & Fluffy! | Club Foody

David and I enjoy entertaining at home. Having our friends and family over, exchanging a few good laughs and stories, sharing a nice meal together is what creates great memories. Of course when it comes to the menu, I like to pay attention to all aspects of it.
 
I’ve seen on many occasions, that when dinner is served, the star of the show is usually the protein. Little attention is paid to the side dish which I think should definitely get more of it. Of course, it always depends on what the main course is. It’s hard to figure out an alternative to a stir fry served with something other than white steamed rice.
 
Talking about rice, there’s a recipe that I enjoy making as a side dish… my Indian Basmati with Dry Fruits! This rice is so flavorful and packed with yumminess! With spices, herbs and a few added ingredients, this is a great side dish that pairs so well with many proteins. Although there are dried apricots and dried raisins in it, it’s surprisingly not sweet… just the right amount to make this dish so tasty!
 
Many times this Indian Basmati with Dry Fruits rice has become the “star” of the meal. Visually, it’s very appealing and hard not to resist! As the saying goes – “We eat with our eyes first” and in this case, this is so true! It has a beautiful bright yellow color with hints of red and green… enough to make us all hungry. I also like to pair it with my Tandoori Chicken… yummy!
 
Next time you want to serve a side dish with rice and want to elevate it a few notches higher, this Indian Basmati with Dry Fruits recipe is the one to make. Don’t be surprised if it steals the show…
Bon Appétit!
 
Check out these other similar side dish recipes…
– Moroccan Couscous Salad
– Mushroom Risotto
– Herb & Butter Rice
– Tabbouleh
– Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds
– Beluga Black Lentil Salad
– Orzo alla Milanese
and for even more delicious side dish recipes, click on this link… Recipe Category • Side Dish & Vegetables

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/indian-basmati-with-dry-fruits/

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Duck Breast with Blood Orange Sauce Recipe | Club Foody

As a young girl one of my favorite things I loved to do besides sports was to read. With a wild imagination and a desire to discover many unknown destinations, cultures, traditions and dishes, reading was a good way to fulfill all of these. It wasn’t hard for me to read for several hours every day.
 
One of my high school girlfriends and I were the same way. After finishing our books, we switched books and then exchanged our opinions about them. The librarians at our private girl’s school knew Isabelle and I very well and even gave us some “privileges” that the other girls didn’t have. After our second year, girls started to follow in our footsteps and we formed a “Book Society”… cute! The librarians also lent us books to read that we would have never personally picked ourselves.
 
When I was reading and it was something I didn’t know, I went ahead and did some research. Isabelle wasn’t like me in this regard– actually I was the only one doing that – and she relied on me many times to explain things to her that she didn’t know.
 
One day as I was reading a novel, the author mentioned a dish I never had before. Just the way it was described, I could not only almost smell and taste it but it was also something I wanted badly. I went to my parents kitchen and showed it to them hoping they would make it… well, that never happened!
 
Years later, after I had just moved to Toronto, I was asked out on a date and he took me to The Select Bistro located on Queen Street back then – now it’s located on Wellington Street. When I started looking at the menu, I saw this particular dish and suddenly it dawned on me… that was the dish I had read about when I was a young girl and somehow had never tasted it. Without hesitation I ordered it! It was Duck à l’Orange! Although I had previously seen it on menus many times, somehow I never ordered it. I’m so glad I did that night because it was perfectly cooked just the way I imagined it when reading that book…
 
After becoming a regular at The Select Bistro, I eventually started making this dish at home. I was quite surprised that I nailed it on my first attempt. Was it because I had it so many times at one of my favorite restaurants? Maybe… but for me just making a dish that I was so curious about for more than 15 years and successfully make it was a big achievement on its own.
 
A few years ago though, I decided to make a slight change to one of my old time favorites. Overnight it became my Duck Breast with Blood Orange Sauce! Oh my… it’s so amazing! Switching from regular to blood oranges made a delicious impact on the recipe by giving the sauce a deeper, richer taste.
 
Another change I made to this new “improved” recipe was to spice things up a little by adding a spice that is too often ignored… harissa. Without overpowering the incredible flavor of the duck, this spice complements the dish perfectly. Now this Duck Breast with Blood Orange Sauce is absolutely mouthwatering!
 
You can make this for a weeknight dinner but it’s definitely an elegant meal to have when you are entertaining at home. I like to serve this with my Scalloped Potatoes and steamed vegetables. Surprisingly uncomplicated, this Duck Breast with Blood Orange Sauce will absolutely wow everyone… including yourself!
Bon Appétit!
 
Similar to this Duck Breast with Blood Orange Sauce, here are more amazing elegant recipes for you to try…
– Pork Tenderloin Vitali
– Sautéed Scallops with Beurre Blanc
– Braised Beef Short Ribs with Sherry & Shiitake
– Red Snapper en Papillote
– Veal Ossobuco
– Spanish Paella
– Fettuccine alle Vongole – Clam Fettuccine
– Lamb Chops with Balsamic & Red Wine Reduction
– North African Chicken Thighs with Dates & Pomegranate Molasses
and for even more great poultry recipes, click on this link… Recipe Category – Poultry

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/duck-breast-with-blood-orange-sauce/

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