Impress your holiday guests this year with crisp, delicious and full of juices roasted duck. This recipe is very simple and easy to make. The best way to serve it is with mashed potatoes.
Whole Roast Duck With Apples And Cranberry Stuffing
Ingredients
- 1 (2 kg, or more) duck
- Salt and freshly ground black pepper
- 20 g butter (or 2 Tbsp olive oil)
- 1 onion
- 2 sticks celery
- 2 apples Granny Smith
- 1 cup fresh cranberries
- 1/2 cup bread crumbs
- 1 Tbsp olive oil
Instructions
- Wash and pat dry duck with paper towels. Season inside and outside with salt and pepper.
- Peel and finely chop the onion.
- Cut celery into thin slices.
- Peel, core and cut apples into small cubes.
- Heat olive oil or butter in a frying pan. Add onion and celery and sauté for 3-4 minutes until golden. Season with some salt and pepper.
- Add apples and cranberries. Remove from the heat.
- Add bread crumbs and mix well.
- Preheat oven to 400 degrees F. Stuff duck with prepared stuffing. Secure skin underneath with skewer or toothpicks.
- Rub the skin with olive oil and place it into the roasting pan with the breast side down. Roast for one hour.
- Baste all over every 15-20 minutes with juices from the bottom of the pan.
- Flip the duck over and continue to roast for another 20-30 minutes. Cover wings and legs with foil if it gets too brown.
- The duck is done if the juices run clear when a skewer is inserted in the thickest part of the leg. Remove from the oven and cover the duck with aluminum foil for at least 10 minutes.
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This post was posted in Main Dish
Turkey Broccoli Lasagna with White Sauce
My family always looks forward to have Turkey Lasagna after Thanksgiving. If you don’t have leftover turkey, you can use chicken instead.
Turkey Broccoli Lasagna with White Sauce
Ingredients
- 9 lasagna noodles uncooked
- 3 cups broccoli florets
- 1 cup cottage cheese divided
- 1/4 cup Parmesan cheese grated
- 3 cups fully cooked turkey sliced extra thin
White sauce
- 3 Tbsp butter
- 1 shallot chopped
- 2 cloves garlic minced
- 3 Tbsp all purpose flour
- 2 cup milk 2%
- 1 cup heavy whipping cream
- 1/3 cup white wine
- 3 cup mozzarella cheese grated
- 1/2 tsp pepper ground black
- 1 tsp salt
Instructions
- Prepare pasta according to package direction. Drain and rinse with cold water.
- Preheat oven to 350 degrees F.
- Melt butter in a large saucepan, add onion and garlic, cook until tender, stirring frequently.
- Stir in the salt, pepper and flour, simmer until you see bubbles. Mix in the milk and cream and bring it to a boil, stirring constantly. Reduce heat to a simmer and simmer for 1 minute.
- Stir in mozzarella cheese, black pepper and white wine.
- Remove saucepan from the heat and set aside.
- Spread a generous 2 spoonful of cheese sauce on the bottom of a 9×13 inch pan and cover with 3 cooked lasagna noodles.
- Follow with a layer of sliced turkey, broccoli, cottage cheese and more sauce and repeat to make another layer.
- On top of the last noodle layer, cover with remaining of the sauce.
- Sprinkle with parmesan cheese.
- Bake covered for 45 minutes. Remove foil and bake an additional 10 minutes.
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This post was posted in Main Dish
Profiteroles With Vanilla Ice Cream And Chocolate Sauce
Profiteroles – French cream puffs filled with vanilla ice cream and topped with chocolate sauce. Chocolate sauce on this profiteroles is the “live jazz”. Don’t let the long recipe scare you, it is very easy and worth all the time involved. It is a great dessert you can impress your family and friends with.
Profiteroles With Vanilla Ice Cream And Chocolate Sauce
For chocolate lovers, use chocolate ice cream instead of vanilla.
Ingredients
Dough
- 200 ml water
- 1 pinch salt
- 100 g butter
- 120 g sifted flour
- 3-4 eggs
Filling
- 800 g chocolate or vanilla ice cream
Chocolate sauce
- 250 ml milk or heavy cream
- 300 g dark chocolate (60% cacao)
Instructions
The dough
- Preheat oven to 390 degrees F. Line 2 baking sheets with parchment paper.
- In a medium pot, add water, butter and salt. Bring to a boil and remove from the heat.
- Add sifted flour and mix well.
- Mix until the dough comes away from the walls and forms into a ball.
- Add the eggs, one by one and mix well. (If the eggs are large, use only 3 eggs.)
- The dough should become smooth and shiny. Return saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
- Transfer the dough to a piping bag to pipe specific shapes (size of the walnut is the best). Space the puffs slightly apart on the baking sheet, because the dough will rise.
- Bake for about 20 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let it cool completely and carefully transfer to a flat surface.
Filling
- Cut puffs in half. Place one small scoop of ice cream ball on the bottom of each puff.
- Replace the top. As soon as you done, place them in the freezer, until they are ready to be served.
Chocolate souce
- In a small, saucepan bring milk to boil, remove from the heat and pour the liquid over the chocolate. Allow it to sit for 1 minute.
- Mix it until the mixture is smooth.
- Remove the profiteroles from the freezer. Arrange 3 puffs per plate. Drizzle each serving with chocolate sauce and Voilà! 😉 Bon appetite.
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This post was posted in Cafe gourmand, Desserts
Pan Fried Salmon
This Pan Fried Salmon has crisp skin and moist, tender flesh. It only takes salt and pepper to prepare this fresh salmon fillet.
The cooking time will vary with the fillets thickness.
Pan fried salmon
Ingredients
- 1 Tbsp butter (or olive oil)
- 4 salmon fillets or salmon steaks
- Salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet with butter over medium-high heat.
- Season the fish with salt and pepper.
- Place the salmon (skin side down) in the pan. Cook for 3 minutes or until fish turns golden brown.
- Carefully turn the salmon over with spatula and cook for an additional 3 minutes.
- As soon as the fish is ready, transfer it to a flat plate and serve as desired.
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This post was posted in Main Dish
Hachis Parmentier
Hachis Parmentier is a delicious French casserole made with layers of mashed potatoes and ground beef.
The dish is named after Antoine Parmentier (1737-1813). He was a French pharmacist who made potatoes popular in Paris and northern France.
Hachis Parmentier
Ingrédients
- 1 kg large potatoes
- 100 g butter (50+30+20)
- 50 ml milk (heated)
- 1 large onion
- 1-2 cloves garlic
- 500 g ground beef
- Salt and freshly ground black pepper
- 1 egg
- 30 g grated cheese
- Some seasonings or minced parsley (optional)
Instructions
- Peel the potatoes and chop them into cubes. Boil in salted water until easily pricked with fork, about 20 minutes. Then drain water.
- Add 50 g of butter and mash. Add warmed milk and mash together to smooth consistency. Taste the puree, add more salt if needed.
- Peel and chop the onion and garlic.
- Melt 30 g of butter in a large pan and saute onion and garlic until soft.
- Add ground beef and cook until browned. Add salt and pepper to taste.
- Take the pan off the fire and let cool down a little. Add a row egg.
- Process to finer texture by using a food processor, if desired.
- Preheat oven to 380F/190C. Grease baking dish.
- Add 1/2 of mashed potatoes in thin layer to the prepared dish. Then layer beef preparation on top of potatoes. You can also add your favorite seasonings at this point or some chopped parsley. (This time, I added paprika).
- Top with remaining potatoes. You can make some shapes on the top using the fork. Add remaining butter and dot on the potatoes. Sprinkle with grated cheese.
- Bake uncovered for about 25 minutes until the top is golden.
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This post was posted in Main Dish
Easy Walnut Cake
There are quite a few nut cake recipes; but this one, which my mother-in-law is preparing is a little different. With that easy walnut cake, you can really taste the taste of nuts thanks to the small pieces that crunch under your teeth!
Easy Walnut Cake
Ingredients
- 3 eggs
- 220 g sugar
- 100 ml milk
- 90 ml olive oil
- 200 g sifted flour
- 2 tsps baking powder
- 300 g walnuts
- 40 g butter
- Some confectioner’s sugar
- Few walnuts halves
Instructions
- Preheat oven to 380 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
- Using a mixer, beat eggs with sugar.
- Add milk, olive oil, flour, and baking powder. Mix well.
- Place the walnuts in the zip-lock and cruch them using a pastry pin.
- Pour the batter in the cake pan (mould). Lay walnuts halves on top of the cake.
- Bake for 20 minutes. The cake should be well raised with a thin crust but not fully baked. Place the pieces of butter on top of the cake.
- Continue to cook for another 10 minutes. Remove the cake from the oven, allow to cool before removing it from the mold.
- Dust it with powdered sugar before serving.
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This post was posted in Desserts
Golden Baked Мashed Potatoes
If you find yourself with more left over potatoes than you can deal with, this recipe is for you!
Golden Baked Мashed Potatoes
While you can just simply reheat mashed potatoes, or make pancakes, my favorite way to serve leftover mashed potatoes is this Fluffy Baked Mashed Potatoes.
Ingredients
- 1,2 kg potatoes
- 90 g butter
- 100 ml heavy cream or milk (warm)
- Salt and freshly ground black pepper to taste
Instructions
- Peel the potatoes. Chop the potatoes into cubes. Place them in a medium pot. Add salt to the water and cook for 15-20 minutes. When they are fork tender, strain the potatoes.
- Add butter and mash until smooth and creamy.
- Next, pour the warm heavy cream or milk. Add salt and pepper to taste.
- Coat a baking dish with butter. Transfer potatoes to the prepared dish. You can make some shapes on the top.
- Preheat oven to 400 degrees F. Bake uncovered for about 15 minutes until the top is golden.
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This post was posted in Main Dish
Buckwheat Crepes
The “Galettes de Sarrasin” – traditional french buckwheat crepes that can be served with savory filling: ham & cheese (Galette Jambon Fromage), veggies, eggs, mushrooms, salmon… The filling option is endless. My Breton husband loves them so much, he eats them plain with butter or with jam.
This recipe is gluten free!
Buckwheat Crepes
One of the most common tips you’re likely to encounter for this buckwheat pancakes is to let the batter rest for at least 2 hours. If overnight, cover with plastic wrap and refrigerate.
Ingredients
- 250 g buckwheat flour sifted
- 1 tsp sea salt
- 350 ml milk
- 350 ml water
- 2 eggs
- 50 g melted butter
- butter for cooking
Instructions
- Combine buckwheat flour with salt, milk and water together.
- Add eggs.
- Add melted butter and whisk until smooth.
- Cover with plastic and and let rest for 2 hours.
- Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to cover the bottom of the pan. Cook until edges start to dry and center is set, for about 30 seconds, lift with spatula and cook the other side for couple more seconds, move them to the cutting board.
- Always keep your eyes on the pan.
- Brush each crepe with butter and serve while they are still hot.
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This post was posted in Gluten-Free, Main Dish
French Buckwheat Crepes with ham and cheese
French Buckwheat Crepes with ham and cheese are easy to make at home, and are delicious. It is important to prepare the Buckwheat crepes batter (gluten free) the day before, or at least 2 hours before cooking.
Family and friends have told me this is as good as the “Galettes Bretonnes” you can find in Brittany, in western France.
French Buckwheat Crepes with ham and cheese
Ingredients
Buckwheat Crepes (for 12 galettes)
- 250 g buckwheat flour sifted
- 350 ml water
- 350 ml milk
- 1 tsp sea salt
- 2 eggs
- 50 g melted butter
Filling (4 servings)
- 8 slices ham
- 120 g grated cheese (Emmental, Gouda, Gruyere…)
- Some butter
Instructions
- Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Cover with plastic and and let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
- Heat a lightly buttered nonstick skillet over medium high heat.
- Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds until the surface isn’t liquid.
- Without flipping the crepe, place a slice of ham in the center and sprinkle a little cheese.
- A few seconds later, as the cheese is melting and the crepe seems to be ready, carefully lift one side with a spatula and fold it.
- Fold the other sides to make a square.
- Remove the crepe from the pan and serve quickly.
- You can add more grated cheese over the top.
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This post was posted in Main Dish
Quiche With Mushrooms
French open-faced pie from puff pastry with buttery mushroom filling. To save time, I use canned sliced mushrooms. But you can use fresh ones as well.
Quiche With Mushrooms
Ingredients
- 1 sheet all butter puff pastry
- 15 g butter (or olive oil)
- 1 onion
- 250 g canned sliced mushrooms (drained)
- Salt and freshly ground black pepper to taste
- 3 eggs
- 150 ml heavy cream( 35%)
- 5-6 thin slices hard cheese
- fresh parsley
- pinch nutmeg (optional)
Instructions
- Peel and cut the onion. In a medium skillet, heat oil or butter until hot, add onion and sauté for about 3 minutes. Add sliced mushrooms and sauté for another 7-8 minutes. Season with salt and pepper. Remove from heat.
- Preheat oven to 375 degrees F. Lay the puff pastry on a parchment paper and transfer it onto a baking sheet. Prick all over with a fork.
- Evenly spoon the mushrooms mix on top.
- In a bowl, whisk together eggs and cream. Season with salt and pepper. Pour over the mushrooms.
- Place the cheese slices all over the pie. Sprinkle with nutmeg.
- Bake on the bottom rack for about 35 minutes, until golden.
- Garnish with herbs before serving.
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This post was posted in Main Dish, Puff Pastry