Mrouzia is a dish traditionally made after the celebration of Aid el Kebir (“Feast of the Slaughter of the Lamb”), an occasion when, historically, a family would have large amounts of meat on hand. In the days before refrigeration, the lamb was cooked in copious amounts of fat and spices to preserve it. Don’t worry — this version has much less butter and less intense spicing than the original.
Yield: Makes 6 to 8 servings Active Time: 20 minutes Total Time: 3 hours
2 teaspoons ras-el-hanout
2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
3 cups water
3 lb boneless lamb shoulder, cut into 1-inch cubes
1 large onion, coarsely grated (1 cup)
2 garlic cloves, finely chopped
2 (3-inch) cinnamon sticks
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/4 cups raisins
1 1/4 cups whole blanched almonds
1/2 cup honey
1 teaspoon ground cinnamon
Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.
I love seafood but much prefer scallops. In France, we usually find fresh scallops in November and December. But you can find frozen foods all year round. We often eat scallops to celebrate a special occasion such as Christmas or New Years.
They are also delicious served with a leek fondue and many French chefs regularly associate them with mushrooms for their famous Terre et Mer menus.
Serve this delicious recipe with rice or mashed potatoes.
PREP TIME: 10 mins COOK TIME: 20 mins
24 scallops with or without coral
2 cloves garlic
1 bunch of fresh parsley
10 cl Cognac
25 cl white wine
25 cl cream
2 tsp butter
Peel and mince the shallots and garlic. Chop the parsley.
Melt a knob of butter in a frying pan. Add the shallots and garlic. Gather the food in the middle of the pan and increase the heat. Pour in the Cognac and flambé.
Add the parsley, white wine, cream, a pinch of salt and a twist of pepper. Cook for 5 minutes and set aside.
Melt the second knob of butter in the pan. Brown the scallops on each side for a few minutes (1 to 2 minutes depending on their size) while keeping the center transparent.
Pour the sauce over the scallops, heat for a few seconds to heat the sauce and serve immediately.
1 lb (500 g) Ontario Hot or Sweet Italian Sausages, pierced with fork (Four sausages)
3 cloves Ontario Garlic, minced
1 Ontario Onion, sliced
1 Ontario Parsnip, diced
1 tbsp (15 mL) chopped fresh Ontario Rosemary
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
2 cups (500 mL) canned diced tomatoes, with liquid
1 cup (250 mL) sodium-reduced chicken broth
1 tbsp (15 mL) balsamic vinegar
1/2 tsp (2 mL) each salt and pepper
Fresh Ontario Rosemary Leaves
In large deep skillet, heat oil over medium heat. Brown sausages, about 3 minutes per side; set aside. Add garlic, onion, parsnip and rosemary to skillet; cook, stirring, until onion is softened, about 3 minutes. Add beans, tomatoes, broth, vinegar, salt and pepper; bring to boil.
Return sausages to skillet, nestle into the bean mixture. Simmer for about 15 minutes or until sausages and parsnip are cooked. Serve cassoulet with the sausages whole. Sprinkle with rosemary.
Preheat oven to 400˚F and line a baking sheet with parchment paper.
Slice the cabbage head into 1″ slices and arrange on the prepared baking sheet. Brush with half of the oil, garlic paste, fennel, salt, and pepper. Carefully flip and apply the remaining oil, garlic, and spices.
Roast for 20 minutes, and flip back over. Roast for another 20 minutes, or until crispy around the edges.
Serve warm, and garnished with coarsely chopped parsley.
As a note, these ‘steaks’ aren’t quite as good warmed up, as they lose their crispiness, but leftovers are great sliced and added to casseroles.
This four-ingredient leek pasta coaxes as much flavor and texture as possible out of a few leeks, a box of pasta, some olive oil and lemon (plus salt and pepper). Though it doesn’t take long, this recipe is not fast — it’s even a little bit fussy. You’ll julienne and fry the leek whites to create a crispy garnish, then blend the resulting leek oil with boiled leek greens to create a silky sauce. You could absolutely make this dish on a weeknight, but since the recipe revolves around technique, it’s best not to rush. It’s about enjoying the process as much as the results.
Kosher salt and black pepper
3 medium leeks (about 1 to 1 1/4 pounds total)
½ cup extra-virgin olive oil
1 pound bucatini, fettuccine or linguine
Bring a large pot of salted water to a boil over high.
Meanwhile, prepare your leeks: Trim 1/2 inch off both ends, then cut each leek crosswise, separating the bottom third of the white portion from the top two-thirds of light and dark leek greens. Halve the greens lengthwise, wash them, then set them aside.
Halve your leek whites lengthwise, cut them crosswise into 2-inch segments, then slice those segments thinly lengthwise to create matchsticks. (If you notice any grit in the sliced leek whites, wash them thoroughly, transfer them to a dish towel, squeezing to remove excess moisture, then spread them out to dry.)
In a small, deep saucepan, heat the olive oil over medium-high and line a baking sheet with paper towels. Working in three to four batches for even cooking, add about 1/4 of the white leek strips and cook, stirring frequently, until golden, about 4 minutes. The key here is to keep residual cooking in mind: Since your delicate leeks will continue cooking after being removed from the hot oil, you want to pull them from the hot oil when about a third of each batch is fully golden, a third is lightly golden and another third is still green. (They won’t cook perfectly evenly; it’s not you, it’s them and the nature of cooking.) Remove them swiftly, using a slotted spoon and tilting the saucepan to transfer the leeks to the paper towel-lined plate. Season to taste with salt. Repeat with the remaining batches. Set the oil aside to cool.
Add the pasta and leek greens to the boiling water, reduce the heat to medium-high and cook, stirring occasionally, until the pasta is just shy of al dente, about 8 minutes. Reserve 1 cup pasta cooking water. Using tongs, transfer the leek greens to a blender, then pour the pasta into a colander set in the sink.
Add the reserved leek oil to the leek greens, along with 2/3 cup pasta water and a generous pinch each of salt and pepper, and blend until creamy. Add the sauce to the pot and stir in the pasta. Season to taste with salt and pepper, and add more pasta water, if desired, to thin the sauce. Divide among plates and sprinkle with frizzled leeks. Grate fresh lemon zest on top, if desired, then squeeze with lemon. Serve immediately.
No need to call for takeout when you can make this easy chicken curry dish with colorful fresh peppers, mushrooms and broccoli in about 40 minutes. Udon noodles, which are thick, chewy, satisfying Japanese noodles, are the star of this dish. They cook up quickly and their neutral flavor means they are just right for soaking up the flavorful curry sauce made with our cream of mushroom soup, coconut milk, curry paste and lime.
1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
1 tablespoon vegetable oil
1 shallot, minced (about 1/4 cup)
1 medium red bell pepper, cut into 2-inch long strips (about 1 cup)
1 cup sliced mushrooms
1 cup broccoli florets
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
1 cup unsweetened coconut milk
2 tablespoons red curry paste
1 tablespoon lime juice
1 package (about 8 ounces) udon noodles, cooked and drained
2 tablespoons chopped fresh cilantro
Season the chicken as desired.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally.
Add the shallot to the skillet and cook and stir for 1 minute. Add the vegetables and cook for 5 minutes or until tender-crisp, stirring occasionally.
Stir in the soup, coconut milk and curry paste and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Stir in the lime juice. Season to taste. Serve the chicken mixture over the noodles. Sprinkle with the cilantro.