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blade roast Ian Perreault

Source: http://bienvoyons.blogspot.com/2009/11/roti-de-palette-de-ian-perreault.html

Ingredients

1 Roti boneless beef (me, chuck roast)
3 / 4 c. Tea (cc)
salt 3 / 4 c. Tea (cc) of ground black pepper 2 tablespoons
tablespoons vegetable oil 3 cloves garlic
finely chopped (1 for me)
4 onions cut into wedges (I 1 onion)
1 cup (250 ml) beef broth 1 cup
(250 ml) juice
tomato 1 cup (250 ml) dry red wine or beef broth (wine in my case) 2 tablespoons
Tea (cc)
dried rosemary 8 small red potatoes, scrubbed
8 carrots 2 large parsnips
scrubbed, cut into pieces (me, turnip) 1 squash
pepper cut into wedges (about 2 cups/500 ml total) (not used) 3 tbsp
of flour
* 1 / 4 cup (60 ml) water * 2 tablespoons
chopped fresh parsley, chopped-

Sprinkle the roast beef with salt and pepper. - In a large Dutch oven, heat the oil over medium-high heat. - Add the roast beef and brown on each side. - Remove the roast beef to the casserole and place in a plate. - Book. - Degrease the pan. - In the pan, add garlic and onions and cook over medium heat, stirring occasionally, about 4 minutes or until onion is softened. - Add beef broth, tomato juice, red wine and rosemary, scraping the bottom of the pan to loosen all particles. - Replace the roast beef and reserved drippings in the pan. - Bring to a boil. - Cover and bake in preheated 300 ° F (150 C) for about 3 hours (baste the roast every 30 minutes and turning once with two wooden spoons). - Add the potatoes, carrots, parsnips and squash. - Cover and cook for about 1 hour or until vegetables and beef are tender. - Using a slotted spoon, place vegetables in a dish Service and cover with foil. - Keep warm. - Using two large spoons, remove the roast beef on a cutting board and cover with foil. - Let stand for 10 minutes. - Meanwhile, in a small bowl, whisk, mix flour and water until mixture forms a smooth paste is fairly clear. - Using a whisk, stir the flour mixture to the drippings in the pan. - Cook over high heat, whisking, for about 4 minutes or until sauce is thick enough to coat back of spoon.

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Pork and maple cream cake iced pina

Source: http://www.recettes.qc.ca/

2 pork tenderloins

1 / 2 cup (75 g) shallots (I put only one)

2 tbsp (30 mL) white wine

2 tbsp (30 mL) maple syrup

1 cup (250 ml) chicken broth

1 tbsp (15 mL) grainy mustard

1 / 2 cup (125 mL) cream 15% rural

FarineBeurre pepper Preheat oven to 300 ° F (150 C).

Cut the fillets into strips about 1 / 2 inch (1 cm). Press the strips by hand and enfariner.Faites them back in a little olive oil, and réserver.Ensuite, melt a little butter in a saucepan. Soften échalotes.Ajouter mustard and chicken broth. Simmer and let reduce for 5 minutes.Ajouter maple syrup and wine and reduce for 5 blanc.Mijoter minutes.Ajouter cream and pepper. Let thicken. (You can thicken the sauce with cornstarch diluted in water to desired consistency.) Pour the sauce over the meat and cook at 350F (180C) about 25 minutes.

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deer

Sauce:
2 cans cream of mushroom
2 cans beef consommé
1 teaspoon (5 ml)
basil 1 / 4 tsp (1 mL) thyme
2
bay leaves 1 / 2 cup (125 ml) all-purpose flour

Vegetables :
6
plucked carrots 8 potatoes, cut into small pieces 8

stalks celery 1 teaspoon (5 ml) salt

First mixture:
1 kg (2 1 / 8 lbs, 18 oz ) deer
chopped 1 cup (250 ml)
breadcrumbs 1 onion, medium

2 eggs 1 tsp (5 ml) salt
1 tsp (5 ml) pepper

In a small bowl, beat 2 eggs lightly together. In a large bowl, combine venison, bread crumbs, chopped onion, beaten eggs, salt and pepper together until smooth. Shape into balls with meat. We get about 32 meatballs. In a cast iron skillet, fry the meatballs in a little oil until half cooked. Remove meatballs from pan. Book. Cook vegetables in 4 cups (1 liter) of water, 10 to 15 minutes. They should be crispy because they will simmer 30 minutes longer. Keep the cooking water. Mix all the sauce ingredients except flour, in the cast-iron pan with the equivalent of 2 cans (2x 284 ml) of water from cooking vegetables. Bring to a boil, stirring and scraping bottom, simmer a few minutes. In a large pot, put the meatballs, vegetables and pour the sauce on the whole. Simmer 30 minutes and add the flour you have a bit diluted in water. Cook until the sauce thickens.

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colada

This was my desert Christmas 2009, a good frozen dessert and light, perfect after a heavy meal.

Source: Eagle Brand

Preparation time: 20 minutes plus freezing time Makes: 12 to 15 servings

Ingredients:

1 pkg (200 g) shredded coconut, lightly toasted 3 tablespoons

tablespoons (45 ml) butter, melted

1 can (300 ml) sweetened condensed milk Eagle Brand ® Regular or Low Fat

½ cup (125 ml) coconut cream

1 can (540 ml) crushed pineapple, drained 2 cups

(500 ml) whipping cream, whipped (do not use a gasket whipped non-dairy)

maraschino cherries

Preparation:
1. Reserve ¾ cup (175 ml) of coconut and combine with remaining butter. Press this mixture firmly in bottom of springform pan 9-inch (2.5 L) or a baking dish 13 x 9-inch (3.5 L) .2. Combine sweetened condensed milk with coconut cream coconut, then add 1 cup (250 ml) pineapple. Stir in whipped cream, then pour half the mixture into the dish préparé.3. Sprinkle ½ cup (125 ml) of the reserved coconut and top with remaining mixture to the cream. Cover and freeze 6 hours or until firm. Before serving, garnish with the rest of the coconut, the remaining pineapple and maraschino cherries. Store leftovers in freezer.