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Friday, November 27, 2015

Braised Pork Chops with Cabbage and Dried Apricots

Course Main Dishes
Prep. Time 15 mins
Cooking Time 1 hr, 25 mins - 1 hr, 30 mins
Yields 4 servings

PreparationWhat You Need 3 tbsp (42.6 g) butter*
4 pork chops, 1 1/2 in (4 cm) thick
3 tbsp (42.6 g) butter
1 onion, chopped
1 head cabbage, cut in six wedges
12 dried apricots
2 cloves garlic, chopped
pepper, to taste
1/2 cup (125 ml) orange juice

Melt 3 tbsp (45 mL) of butter in a pan and brown chops over low heat for 3 minutes on each side. Set aside.

Heat 3 tbsp (45 mL) of butter in Dutch oven and cook onion for 4 to 5 minutes, until transparent. Add cabbage, apricots and pork chops. Add chopped garlic, season with salt and pepper and add orange juice. Add 2 cups (500 mL) water, cover and cook in a 375 °F (190 °C) oven for 45 minutes.

Reduce temperature to 300 °F (150 °C), remove cover and cook for 30 minutes longer.

Serve in the Dutch oven with cabbage and apricots. If desired, you can also reduce cooking juices to serve with this dish, but it is delicious as is.

*Butter is used twice in this recipe.

Per serving
Energy: 435 Calories
Protein: 25 g
Carbohydrate: 21 g
Fat: 29 g
Calcium: 13 % / 139 mg

Braised Rack of Pork with Pearl Onions and Apricots

Course Main Dishes
Prep. Time 15 mins
Cooking Time 1 hr, 55 mins - 2 hrs, 10 mins
Yields 6 to 8 servings

Preparation What You Need 2 cloves garlic, slivered
3 1/4 lb (1.5 Kg) rack of pork
3 tbsp (42.6 g) butter
2 cups (500 ml) beef or chicken broth
3 tbsp (45 ml) red Bordeaux wine
1/2 cup (80 g) pearl onions, peeled
1/4 cup (56 g) butter
1/2 cup (65 g) flour
1/4 cup (56 g) whipping cream 35 %
pepper, to taste
8 fresh or canned apricots

Pierce roast and insert garlic slivers.

In an ovenproof dish, heat 3 tbsp (45 mL) of butter and brown loin roast. Cook in 350 °F (180 °C) oven for 1 hour and 30 minutes to 1 hour and 45 minutes. Add broth, wine, pearl onions and cook for 15 minutes more. Remove from oven and cover with aluminium foil.

Strain cooking juices and reserve for onions. Melt 1/4 cup (125 mL) of butter in another pan and add flour to make a roux. Wet with cooking juices. Add cream, reduce to desired consitency and season with salt and pepper.

On a baking sheet, caramelize apricots and pearl onions with a small amount of butter for 10 minutes in a 350 °F (180 °C) oven.

Place the rack on a serving dish, surround with apricots and pearl onions, add sauce and serve

Buckwheat Crepes with Ground Pork and Spinach Filling

Course Main Dishes
Prep. Time 30 mins
Cooking Time 30 mins
Refrigeration Time 20 mins
Yields 8 crepes

PreparationWhat You Need 
Buckwheat Crepes: (8 crepes):
1/2 cup (75 g) buckwheat flour
1 egg
1/2 cup (2 ml) salt
1/3 cup (75 ml) milk or water
2 tbsp (28.4 g) melted butter*

3 tbsp (42.6 g) butter
2 shallots, chopped
3/4 lb (375 g) ground pork
pepper, to taste
2 tbsp (30 ml) tomato paste
1 egg
2 oz (28 g) butter
5 tsp (150 ml) spinach
1/2 tsp (2 ml) nutmeg
1/4 clove garlic, chopped
8 crepes
2 cups (500 ml) bechamel sauce
8 slices Canadian Cheddar or Canadian Gruyère or Canadian Parmesan cheese

Bechamel Sauce:
1 tbsp (14.2 g) butter
2 tsp (10 ml) onion finely minced
2 tbsp (20 g) flour
1 1/2 cups (375 ml) milk, scalded
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) ground white pepper
Pinch of nutmeg

Bechamel Sauce:
In a saucepan, melt butter and cook onion over very low heat until soft. Stir in the flour and cook the roux until it is foamy and is just beginning to color. Add the milk, whisking constantly, until the mixture is thick and smooth. Stir in remaining ingredients and simmer sauce over very low heat for about 20 minutes. Strain sauce before using.

Make a well in the flour, mix egg and salt. Gradually add milk or water, then melted butter. Refrigerate for 20 minutes before cooking the crêpes in a nonstick pan.

In a pan, heat butter and cook shallots for 2 to 3 minutes. Add ground pork and cook for 2 to 3 minutes. Season with salt and pepper.

Remove from heat and add tomato paste. Mix in egg and set aside.

Melt butter and cook spinach, nutmeg and garlic. Mix spinach into pork.

Spread crepes flat and add filling, then fold sides inward and place in ovenproof dish, seam side down. Add bechamel sauce; place cheese on top of crêpes. Broil for 2 to 3 minutes and serve very hot.

*Butter is used three times in this recipe.

Per serving
Energy: 589 Calories
Protein: 28 g
Carbohydrate: 18 g
Fat: 46 g
Calcium: 39 %

Canadian Brie-Topped Dijon Chicken Breasts

Course Main Dishes
Prep. Time 20 mins
Cooking Time 10 mins
Yields 6 servings

PreparationWhat You Need 1/4 cup (56 g) Dijon mustard
1 tbsp (15 ml) lemon juice
1 egg, beaten
1/4 tsp (1 ml) ground black pepper
6 boneless, skinless chicken breast halves, with or without fillets
2/3 cup (75 g) fine dry bread-crumbs
1/4 cup (57 g) butter
6 oz (168 g) Canadian Brie*
Honey Dijon Sauce (see recipe)

Combine Dijon mustard, lemon juice, egg and pepper. Brush chicken with mustard mixture. Coat with bread-crumbs.

Melt butter in large frypan. Sauté chicken until golden on both sides. Place on baking sheet. Cut Canadian Brie cheese into thin slices. Place on top of chicken. Bake in 350 °F (180 °C) oven for 10 minutes or until cheese is melted and chicken is cooked.

To serve, spoon Honey Dijon Sauce over each chicken breast.

Honey Dijon Sauce:
Combine 1/3 cup (127 g) honey and 3 tbsp (42 g) each Dijon and Meaux mustard.

*For a change of taste, use Canadian Camember

Per serving
Energy: 543 Calories
Protein: 61 g
Carbohydrate: 27 g
Fat: 21 g
Calcium: 11 % / 118 mg

Canadian Gouda and Leek Potage

Course Soups and Creams
Prep. Time 20 mins
Cooking Time 25 mins
Yields 6 servings

PreparationWhat You Need 1/4 cup (57 g) butter
2 cups (182 g) thinly sliced leeks , (white part only)
1 cup (77 g) sliced mushrooms , (cremini or white)
1 large onion, halved, sliced
1 clove garlic, minced
1/4 cup (33 g) all-purpose flour
2 1/4 cups (560 ml) chicken or beef broth
2 1/2 cups (625 ml) water
6 slices rye bread, toasted, cut in thirds
2 cups (224 g) shredded Canadian Gouda* cheese

Melt butter in large saucepan; sauté leeks, mushrooms, onions and garlic over medium-high heat, 5 minutes or until soft. Remove from heat; blend in flour. Gradually stir in broth and water. Bring to boil over high heat. Reduce heat and simmer, covered, 15 minutes or until vegetables are tender.

Transfer soup, in batches, to blender or food processor; puree until vegetables are finely chopped. Add salt and pepper to taste. Ladle soup into 6 ovenproof soup bowls. Top each with three pieces of toast and about 1/3 cup (80 mL) Canadian Gouda cheese.

Broil until cheese is melted and slightly browned, about 4 minutes.

*For a change of taste, use Canadian Edam.

Per serving
Energy: 536 Calories
Protein: 31 g
Carbohydrate: 29 g
Fat: 33 g
Calcium: 59 % / 644 mg

Thursday, November 26, 2015

Pork Chops with Spicy Apricot Stuffing

Course Main Dishes
Cooking Time 25 - 30 mins
Yields 4 servings

PreparationWhat You Need 6 dried apricots
1 piece of fresh ginger, about 1 in (2.5 cm)
4 split boneless pork chops*, (butterfly-style)
3 tbsp (42.6 g) butter
Pepper, to taste
3 tbsp (41.25 g) brown sugar
2 shallots
1/2 cup (125 ml) brown veal stock or beef broth
2 tbsp (30 ml) whipping cream 35 %
2 tbsp (30 ml) chopped green onion

Coarsely chop dried apricots; do not mince. Slice fresh ginger into slivers. Mix together apricots and ginger. Stuff chops with apricot-ginger mixture.

In a skillet, heat butter and brown chops for about 2 to 3 minutes on each side. Season with salt and pepper.

Place chops in an ovenproof dish. Add brown sugar, return to heat and cook until a caramel color is obtained . Add shallots and remaining apricot-ginger mixture. Cook for 2 to 3 minutes.

Mix in veal stock and cream until smooth and pour sauce on chops. Season with salt and pepper. Place chops in a 325 °F (160 °C) oven, covered, and cook for 15 minutes.

Cover bottom of plates with sauce, add chops and sprinkle with green onion. Serve with vegetables or pasta.

* Select pork chops that are 1 to 1 1/4 in (2 to 3 cm) thick and ask your butcher to split them for stuffing.

Pork Paupiettes à la forestière

Course Main Dishes
Prep. Time 10 mins
Cooking Time 15 - 20 mins
Yields 8 paupiettes

PreparationWhat You Need 8 small stuffed paupiettes*
Pepper, to taste
3 tbsp (42.6 g) butter
1 shallot, chopped
8 oz (224 g) white mushrooms, cleaned and chopped
1 carrot, sliced into rounds
3 tbsp (45 ml) sherry or Port wine
1 tsp (5 ml) garlic, chopped
1 cup (250 ml) brown, thickened veal stock or beef broth
4 green onion sprigs, chopped
3 tbsp (45 ml) whipping cream 35 %

Season paupiettes lightly with salt and pepper. Melt butter in a pan and brown paupiettes for 2 to 3 minutes on each side. Add shallots, mushrooms and carrot. Cook mixture for 2 minutes, then add sherry or port. Add chopped garlic and veal stock. Cover and cook over medium heat for about10 minutes.

Remove cover and cook until sauce begins to reduce. Sprinkle with green onion. Place paupiettes in a serving dish and cover with sauce.

For a cream sauce, just before serving add 3 tbsp (45 mL) whipping cream 35 % and season with salt and pepper, if desired.

*Paupiettes are available from your butcher, or make your own by adding a ground pork stuffing, seasoned to your taste, to leg cutlets.