Crêpes Suzette Recipe • A French Favorite Dessert! | Club Foody

 

With my Québécois background, I grew up eating a lot of French dishes like Salade Niçoise 🥗, Cassoulet, Soufflés, Steak au Poivre 🥩, Blanquette de Veau, Escargot à la Bourguignonne 🐌, Bouillabaisse, Boeuf Bourguignon, Croque-monsieur or Croque-madame 🥪, Fondant Potatoes, Coq au Vin, and the list goes on and on…
 
When it comes to dessert, you bet the scrumptious selections were vast 😍; Éclair au Chocolat, Madeleine, Profiterole, Mille-Feuille, Macarons, Pain au Chocolat, Bûche de Noël, Pêche Melba 🍑, Mendiant, Crème Brûlée, just to name a few…
 
There’s another one that I was able to enjoy when I was around 14 and it was Crêpes Suzette! Oh my, oh my! To me, this is the ultimate “grown-up” dessert! With light, fluffy, buttery crêpes along with an orange liqueur sauce, this is pure indulgence as long as you’re the legal age to drink or your parents let you have some – they only let me have a small square with barely any sauce on it… nonetheless, it was delish 😋!
 
Making crêpes is easy and I use the same batter for my Chicken Stuffed Crêpes with Poblano Sauce with the exception of adding powdered sugar for the sweet version. The sauce is not complicated either; caramelized sugar, add some butter then orange 🍊 and lemon zest, some orange juice as well as lemon juice 🍋, thicken it, add orange segments before adding the crêpes, fold them, add liqueurs and voilà… the sauce is done!
 
As much as it sounds easy, the sauce for the Crêpes Suzette is slightly technical and mistakes can be made easily especially when filming the recipe while having company over… I got so distracted, I’m surprised I was able to serve them to my guests! Here are a few boo-boos I made 🙄 to be avoided…
 
– We start on medium-heat to melt the sugar in the pan BUT 1 minute later, we have to reduce it to medium-low.
– The orange segments are added just, and I’m serious, just before placing a crêpe at a time in the skillet to fold BECAUSE they will break down and you’ll end up with pieces instead of whole segments.
– Technically, this is a flambé dessert and it’s pretty amature to not ignite the Grand Marnier. On the other hand, it won’t make any difference as the sauce is bubbling away. If you are a “fine bouche” (it means foody), you might discern the taste of alcohol to be a tad stronger. But if it’s your dessert and you had a couple glasses of wine during dinner, guess what… you won’t know the difference!
 
There’s no doubt about it… Crêpes Suzette is an elegant dessert although they can be served for brunch! To make it even fancier, use a zester instead of a grater or microplane otherwise it will look pedestrian. We want long strings of zest for both orange and lemon… it makes the dish look prettier!
 
If you make the crêpes ahead of time – that’s right! -, this is a pretty quick dessert to make. These delicious Crêpes Suzette are perfect for any special occasion, brunch, Holidays 🎄, dinner parties, etc. With a gorgeous orange liqueur sauce, this French classic will certainly please you and your guests…
Bon Appétit! 🍽
 
Check out these other incredible dessert recipes… 😀
– Chocolate Pot de Crème
– Apple Betty
– Creamy Cheesecake
– Zabaione
– Grand-Pères (Maple Syrup Dumplings)
– Tropical Pineapple Upside Down Cake
– Bananas Foster
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/crepes-suzette/

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Mediterranean Artichoke Chicken Pizza Recipe | Club Foody

 

We have 3 days per month reserved specially for certain food items; wing night, salad night 🥗 and… pizza night! Let’s concentrate on the last one. There’s no doubt that I’m a true “foody”. I go all out by making my own dough and then adding the toppings depending on which pizza 🍕 we’re having.
 
I have a few dough recipes that I can choose from like Easy-Cheesy Herb, Ancient Multigrain, Rustic Italian, Mushroom Lovers, Green Onion, and more. Recently, I posted another one… Best Foolproof Cauliflower Pizza Dough.
 
Each has their own taste and it’s important to pair them with the right toppings. For the Cauliflower Dough, I love making 👩‍🍳 this featured recipe… Mediterranean Artichoke Chicken Pizza! The combination is perfect! With fresh and healthy ingredients, this recipe goes hand in hand with the cauliflower one… so nice!
 
As the title refers, I stick to a Mediterranean flair. The first ingredient that goes on the crust is my Greek Pesto. Wholesome and so tasty 😋, this is a delicious base for this pizza. After that comes the chicken 🐓 that has been poached and cubed followed by artichoke hearts and sun-dried tomatoes 🍅. The mixture blends so harmoniously together.
 
Mediterranean Artichoke Chicken Pizza is easy to make plus each bite is a burst of yumminess! Although I use this particular crust for this pie, there’s nothing stopping you to go with another one or choose any one suggested above. Also, if you want a vegetarian version, simply skip the chicken… it will still taste amazing 😉!
 
Here at Club Foody, we have a beautiful array of pizza recipes 🍕 and that includes this one as well! Loaded with great ingredients plus a beautiful healthy 💚 crust, this Mediterranean Artichoke Chicken Pizza is one of the rare ones that you won’t feel guilty eating…
Bon Appétit! 🍽
 
Check out these delicious pizza recipes…🍕😋
– Sombrero Pizza
– Quattro Formaggi Pizza – Four Cheese Pizza
– Meat Lovers Pizza
– Greek Pizza
– BBQ Pulled Pork Pizza
– Seafood Pizza
– Hawaiian Ham Bacon Pizza
– Chipotle Chicken Tortilla Pizza
– Calzone
and for even more pizza and pasta recipes 🍕🍝, click on this link… Recipe Category • Pizza & Pasta

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/mediterranean-artichoke-chicken-pizza/

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Salsa Verde Recipe • Tasty Roasted Mexican Sauce! | Club Foody

 

David and I have a soft spot for Mexico… so much so that we had our “official’ wedding there! We like the people, the weather, it’s culture and history, plus the food! Every time we come back from vacation down there, I have to duplicate another dish or create a recipe inspired from our trip. I have quite a selection to choose from 😉.
 
Tomorrow it’s Cinco de Mayo and like every year, I like to highlight the event by sharing another tasty Mexican recipe with you. This time, I decided to show you my version of Salsa Verde! This condiment is incredibly delicious and also so healthy 💚! With fresh roasted vegetables and seasonings, this versatile recipe is definitely one you have to add to your folder!
 
As I mentioned, it’s very versatile. Just like Pico de Gallo and Fire Roasted Salsa, this one basically goes with everything… well almost! It can be used as a tasty meat topper for your steaks 🥩, pork chops, grilled chicken but also fish 🐟, shrimp🍤, scallops, octopus 🐙, and so on. There are the obvious dishes like tacos 🌮, burritos 🌯, fajitas, tostadas, quesadillas, enchiladas, Chiles Rellenos, etc. Another way I like using my Salsa Verde is on my eggs in the morning… I’m not kidding you! Instead of hot sauce, I spoon this Mexican green one on. When I make my Chilaquiles, I use this delicious condiment as well. Of course, serving it as a dip when we have people over is always a big hit!
 
It’s an easy recipe. I use our barbecue to char my vegetables 🔥 but if you don’t own one, place them in the oven under the broiler. From there, I place them all in the bowl of a food processor, add some spices along with cilantro leaves and stems, freshly squeezed lime juice, and blend for 30 to 45 seconds. Voilà, it’s done!
 
Did I just say cilantro stems? Yes, and like parsley stems, they’re flavorful and so tender. If you like, you can give them a little chop but the food processor will take care of doing that for you!
 
When everything is nicely mixed, don’t forget to taste and adjust if necessary – I know I’m repeating myself over and over but it’s important to rectify prior to serving it… just like any other recipe! What better way to test your sauce than by dipping a tortilla chip in it… just use some willpower and don’t start eating half of it, lol 😂!
 
To give a chance for the flavor to fully develop, I highly suggest chilling it for at least a couple of hours preferably overnight! The next day, it can be served cold, warm or hot depending on the use of it.
 
Salsa Verde is another great Mexican classic! Packed with deliciousness, this healthy recipe is always so welcome! The beauty of making it from scratch is you can add as many or few hot peppers as you want! This season, enjoy this amazing condiment either as a dip with tortilla chips, a tasty spread, or an ingredient for your recipes…
Bon Appétit! 🍽
 
Here are several more Mexican inspired recipes for you to enjoy… 😀
– El Diablo Pork Tenderloin
– Sombrero Pizza
– Mini Mexican Tortilla Quiche
– Margarita Cupcakes
– Nacho Cheese Sandwich
– Agua de Jamaica
– Chicken Tortilla Soup
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/salsa-verde/

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Breakfast Scramble Vol-au-Vent • "Eggs-tra" Special! | Club Foody

 

Breakfast is the most important meal of the day and sadly, I skip it often… perhaps too frequently! It’s not that I don’t like breakfast… au contraire, I love it ❤! What happens is I get wrapped up in my work and a few hours later, it’s past noon 🕧. The rare time I don’t skip it, I like to jazz things up a little by bringing certain dishes to a new level of flavor!
 
One of David’s favorite breakfasts is scrambled eggs. I like them but prefer my soft boiled eggs, creamy French eggs, eggs Benedict, or white omelet. One day, I decided to elevate his scrambled eggs by changing the way to serve them as well as adding a delicious, healthy sauce! Now, that’s yummy! Here’s my Breakfast Scramble Vol-au-Vent!
 
As the title refers, vol-au-vent is my food vessel to hold the eggs but an addition that innovates this “classic” food item is my avocado sauce… it wraps this dish up so beautifully! Not only is the presentation gorgeous but the combination is perfect together! Instead of having “plain” scrambled eggs, this recipe makes them even better!
 
The sauce is simple to make and yet so delicious! First, a béchamel sauce has to be made ahead before adding the avocado mixture because these two are combined together. When processing the avocado sauce, add water a little at a time until the mixture is thin (but not too thin) and smooth. After these two sauces are blended together, taste and adjust… it might need more salt and/or white pepper. The béchamel sauce is initially seasoned but it’s wise to readjust it. Don’t overdo it as the key is to preserve the flavor of the avocado 🥑.
 
When the sauce is done, it’s moved to the back burner and kept warm until ready to serve. It’s important to place a piece of wax paper on top touching the entire surface to prevent a skin from forming. The sauce might separate but don’t panic! Simply give it a good whisk… it will come back together. The reason why it does that is because of the added lemon juice 🍋 in the avocado mixture.
 
Before making the scrambled eggs, the vol-au-vent have to be in the oven. They are puff pastry shells found in the freezer department at your supermarket. Depending on where you live, they might not carry them. In that case, you can easily make them from scratch by clicking on this link… Homemade Vol-au-vent. Besides this Breakfast Scramble Vol-au-Vent recipe, I do have a few other recipes I use them in like Cheesy Chicken Vol-au-Vent, Escargot con Funghi in Vol-au-Vent, and others.
 
When the pastries are in the oven and the sauce is kept warm, that is when we start making the scrambled egg filling. I use some hot Italian sausage, onions, and bell peppers. This recipe is not about how to make scrambled eggs but more about how to present them therefore make yours the way you prefer.
 
To assemble, fill up the cavities of the pastry shells generously and evenly with the scrambled eggs before spooning on some of that delicious sauce. If you want, you can place the “little caps” on top. I like sprinkling on some chopped cilantro but you might want to use another herb or even some chives.
 
Served with bacon 🥓 and fresh fruits 🍓🥝, this Breakfast Scramble Vol-au-Vent will definitely elevate your morning menu. The avocado sauce 🥑 and the pastry shells make this recipe “eggs-tra” 🥚 special!
Bon Appétit! 🍽
 
Here are more scrumptious breakfast recipes for you to try… 😀
– Pancetta Vegetable Frittata
– Angel Eggs on a Cloud
– Soufflé Mexican Omelet
– Coconut Waffles
– Quiche Lorraine
– Breakfast Sausage Muffin Cups
– Healthy Homemade Granola
and for even more breakfast & brunch recipes, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/breakfast-scramble-vol-au-vent/

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

Lemon Caper Haddock with Pimiento | Club Foody

 

After a very long winter and a pretty rainy spring, the weathers finally starting to warm up. I’m a summer lady and I can’t wait to wear my light dresses 👗 and my open-toed sandals! Also, I want to be outside playing golf 🏌️‍♀️, cycling 🚴‍♀️ or simply going for a nice long walk on the pier. Having said that, the last thing I want to do is to spend hours in the kitchen. This is when these 30-minute recipes become my ultimate favorites! What if I told you that there’s even quicker homemade recipes?
 
Fish 🐟 is always on our weekly menu. They’re so tasty, versatile plus easy to make. I have many recipes that actually take less than 20 minutes… some even less than that! There’s my Ahi Tuna Poke Bowl, Miso Glazed Salmon, Sole Meunière, Grilled Tuna Steaks, Red Snapper en Papillote, Baked Salmon with Dill Sauce, and many others including this one… Lemon Caper Haddock with Pimiento!
 
This is my go-to recipe! It takes 3 minutes to prep and 7 minutes to cook… it can’t get quicker than that! This is incredibly tasty plus healthy 💚 as well. With the added pimiento, not only does it make the dish colorful but also adds more flavor too.
 
Lemon Caper Haddock with Pimiento is a favorite at home. I like to serve it with my Herb & Butter Rice (another favorite) along with some steamed veggies. Although haddock is the fish I use in this featured recipe, many times I switch it for what I have on hand like cod, halibut, tilapia, red snapper, etc.
 
This summer, I really want to enjoy myself and have fun! This Lemon Caper Haddock with Pimiento is a tasty choice when I don’t want to spend a lot of time in the kitchen! Without compromising on flavor, this 10-minute recipe is sure to please you and your family!
Bon Appétit! 🍽
 
Check out these other flavorful fish recipes… 😀
– Grilled Marlin Steaks
– Panko Breaded Fish Fillet
– Sole Almondine
– Ceviche de Pescado – Fish Ceviche
– Sardine Cups
– Filet-O-Fish Sandwich
– Cod au Gratin
and for even more fish 🐟 and seafood 🦞 recipes, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/lemon-caper-haddock-with-pimiento/

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

Spaghetti Aglio e Olio Recipe • A Tasty Italian Dish! | Club Foody

 

As a foody, it’s hard for me to answer someone when they ask me what’s my favorite dish or my favorite cuisine. One thing I can say is I do have a few weaknesses like bread 🍞, pasta, and barbecued foods 🔥. When I bake fresh bread – and that includes pizza dough – or throw some food on the “barbie”, there’s something that triggers my brain and the anticipation becomes unbearable until I eat.
 
When it comes to pasta 🍝, I like its versatility and how easy it is to make. I can put a few ingredients together and create new recipes or simply duplicate the classics; Fettuccine Alfredo, Pasta alla Norma, Carbonara, Lasagna, Pasta al Forno, Penne alla Vodka, and so on including this one… Spaghetti Aglio e Olio!
 
Spaghetti Aglio e Olio translates to spaghetti with oil and garlic. This is incredibly budget-friendly and requires only 6 ingredients. As simple as it sounds, this pasta dish is amazingly flavorful! It takes 20 minutes ⏳ and dinner is ready! I’m not kidding you… it’s that fast!
 
To create that gorgeous and glossy sauce without being greasy is to make an oil-garlic infusion and then add a couple ladles of the starchy pasta water to it. I like to go a step further in the flavor department by adding some parsley stems and half the amount of red pepper flakes. One minute before the noodles are done, they’re tossed in the oil-water mixture and finish cooking in it while absorbing the garlicky sauce.
 
The secret for a perfect “infusion” is to simmer gently and not burn or brown the garlic 🧄. That’s why it’s important to keep the garlic simmering as gentle as possible. This process takes 5 minutes but keep an eye on it, stir often, and if you find that the oil mixture is simmering too much, reduce the heat to medium-low. You want to have your garlic golden brown… not beyond that. As it cooks slowly, the garlic will turn sweet giving the perfect dimension to this dish!
 
In my oil, I only use 1/8 teaspoon of red pepper flakes along with my stems. You can add more but keep in mind that as the pepper flakes cook in the oil, the heat will accentuate. When tossing the spaghetti in the sauce, I add the remaining 1/8 tsp and I leave it to the discretion of my guests to add more to their liking when I serve it.
 
As I mentioned above, cook the pasta according to the package directions minus one minute because it will finish in the skillet, absorbing the garlicky sauce. If you make homemade spaghetti 🍝, don’t cook them past 2 ½ minutes and finish it in the skillet until done.
 
This is one of the rare pasta dishes I don’t cook or add cheese to. Even if you’re a cheese lover like me, I highly recommend not adding cheese because the texture will get gummy. It’s all about this glossy garlicky sauce so enjoy it as is!
 
Deliciously simple to make, this Spaghetti Aglio e Olio is the perfect dish to make on weeknights but also when having people over because it’s that good! With a few ingredients, this classic pasta recipe will please both your taste buds and your wallet 😋💰!
Bon Appétit! 🍽
 
Here are several more delicious pasta recipes for you to enjoy… 😀
– Fettuccine alle Vongole – Clam Fettuccine
– Gnudi aka Malfatti
– Spicy Sausage Penne all’Arrabbiata
– Lamb Ragù
– Italian Wedding Soup
– Pastitsio
– Orzo alla Milanese
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/spaghetti-aglio-e-olio/

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