Thibeault's Table

Moe's Birthday Cake - Strawberry Meringue Roulade

2012-05-29T17:34:00.001-07:00

We celebrated Moe's Birthday yesterday.

Matt and Dana came up from Victoria and stayed the night.

By request, dinner was Roast Chicken with all the trimmings.

Dessert was a Strawberry Meringue Roulade.

It is a family tradition that Moe's Birthday Cake/Dessert is always something with fresh strawberries.

I've made this Meringue Roulade in the past and it is always a big hit.

The Meringue is crispy on the outside and soft on the inside.

Filled with sweetened whipped cream and fresh strawberries.

Strawberry Meringue Roulade

Fresh Strawberries, Sliced (or fresh Raspberries)
4 large egg whites
1-1/4 cups of fruit/berry sugar (extra fine)

Beat egg whites until soft peaks form. Slowly added the sugar and continue beating until the meringue is thick and shiny. To test rub a little bit of the meringue between two fingers. If you can still feel the grit of the sugar, keep beating.

Cover a 10 X 15 cookie sheet with parchment. Spread the meringue evenly over parchment and bake in a 400 oven for about 8 minutes. Meringue should be turning golden and the surface should be starting to crisp up. Turn the oven down to 325 and bake for another 8 minutes. Meringue should still be soft in the centre.

Remove from the oven and tip meringue on to a tea towel and peel away the parchment. Let cool for about 20 minutes.

Filling

2 cups whipping cream
Pinch of salt
Powdered sugar
Vanilla

Whip the cream with the salt, sugar and vanilla until thick.

Spread with whipped cream, sprinkle sliced strawberries over the surface and roll. Don't worry if the meringue starts to crack a little. Just keep rolling. Transfer to a platter and sprinkle with powdered sugar.

Print Recipe

Prawn Etouffee

2012-05-27T06:34:00.000-07:00

My friend and neighbour, Barb,works out of province and gets home
for six days every three to four weeks.

We usually have dinner with Barb and Clif two or three times when she is home.

Monday night we had a belated birthday dinner for Barb.
Clif grilled tenderloin steaks and
I made a Boston Cream Pie for the Birthday Cake.

Wednesday night I made Mexican. Big pitcher of Sangria.

Pork Carnitas served with homemade corn tortillas.

And last night's dinner was Etouffee.

Clif picked the spot prawns up from Cowichan Bay Seafoods.

Live and right off the boat.

By the time I got home from work, Clif and Barb had the prawns all cleaned and ready to cook.

Made my job easy.

I just had to make the Etouffee sauce and the rice.

The first time I made it for Clif, back in 2009, he declared it his favourite.

Apparently it still is.

For dessert,

I made the strawberries dipped in chocolate and filled with sweetened cream cheese.

Also a big hit.

This is a very simple recipe.

But, it is time consuming.

The original recipe suggests that it only takes 10 minutes for the roux mixture to reach a caramel colour.

It is more like 30 to 45 minutes.
You don't want to rush by turning up the heat.
I've had roux that has been browned too quickly and they do not taste as good as a slow cooked roux.

This is a Southern Living recipe with a few minor adjustments.

EDIT

I've received no less than eight comments and an email from one person.

I call her my "Stalker"

She is apparently unhappy with the change I made to Southern Living's Etouffee recipe with regards to the time the roux takes to cook.

Over the years when I have shared this recipe, I've just posted the recipe as it was originally shared on the Gardenweb.

I have always found though, that the roux takes longer to colour than the 10 minutes specified in the recipe.
I prefer to cook over a medium rather than medium high.

This recipe is wonderful.

So whether your roux cooks in ten minutes as my stalker prefers or you take the slower 30 to 45 minute process that I prefer, give it a try.
Either way I'm sure you will enjoy this recipe.

PRINT RECIPE

Four Shades of Roux

Etouffee

Edited from Southern Living Magazine

1/3 cup butter
1/3 cup all-purpose flour
1 medium onion, chopped
3 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped

1/2 teaspoon ground cayenne pepper or more to taste
2 to 3 cups chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 pounds fresh Prawns cleaned and shelled (leave tails)
Hot cooked rice

Melt Butter.

Add onions, celery and green pepper. Cook for a few minutes. Add garlic and shallots. Cook for 5 minutes or until vegetables are tender.

Add flour, salt and cayenne pepper and cook over medium low heat, stirring until mixture is caramel colour. Takes about 30 to 45 minutes.

Add chicken broth and cook for 5 minutes, stirring constantly. Add parsley and chives.

Add Prawns and cook for 2 minutes. Just until prawns are cooked. Do not over cook.

Serve over rice.

Boston Cream Pie

2012-05-22T06:31:00.003-07:00

This cake has been a favourite since 1978.

The recipe is from a little cookbook - Woman's Day Old-Fashioned Desserts -Barbara Myers.

I made this cake yesterday to take to our neighbours - Barb and Clif's.

It was Barb's Birthday Cake.

I can't remember the last time I made this cake.

But it is always a hit with its rich custard filling

and chocolate icing.

Finished with a white chocolate spider web.

PRINT RECIPE

Boston Cream Pie

This cake has been a favourite since 1978.

Source: Woman's Day Old-Fashioned Desserts
(minor changes)

1/3 cup butter
1 cup sugar
1 egg
1-1/2 cups sifted all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/2 teaspoon vanilla
.
Cream the butter and sugar until light and fluffly. Add the egg and
beat until creamy.

Sift the flour, baking powder, and salt together. Add alternately with
the combined milk and vanilla.

Turn the batter into a greased and floured 9-inch round layer cake pan.
Bake in a 350° oven for about 30 minutes, or until the cake springs
back when lightly touched in the center.

Cool on a rack for 5 minutes, then turn out and cool completely; Place
the cake on a serving plate and split horizontally into two layers with
a serrated knife. Carefully remove the top layer.

Fill with the chilled Cream Filling. Replace the top half and pour the
warm Chocolate Icing over the top, spreading only to the edges. Chill.
(When allowed to stand for several hours, the filling seeps into the
cake, making the cake and filling seem almost as one.)

Cream Filling

1/2 cup sugar
3 egg yolks
3 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups milk

Combine the sugar, flour, and salt in a saucepan. Gradually stir in the
milk. Cook over low heat, stirring until the mixture comes to a boil.
Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually
stir in about half the thickened sauce. Return to the heat and cook.
stirring 2 or 3 minutes longer to take away the flour taste. Remove
from the heat and blend in the butter. Strain into a bowl. Cool for a
few minutes, then blend in the vanilla. Cover and cool, then chill.

Chocolate Icing

2 squares of chocolate
1 cup sifted icing sugar
2 tablespoons butter
1 tablespoons hot water
1 teaspoon vanilla

Melt the chocolate and butter the microwave on medium low power. Stir
until smooth, and blend in the icing sugar and hot water. Stir until
smooth and slightly thickened (do not beat). Stir in the vanilla. Use
immediately.

Gift Ideas - Weddings - Birthdays- Father's Day .....

2012-05-19T07:40:00.002-07:00

Looking for a serving board or a cutting board?

Each of these four boards has a large surface area and are just under an inch thick.

They are the perfect size for a serving platter

or a cheese board.

Available on our Maple Cutting Board Gallery

Greek Dinner

2012-05-17T07:39:00.000-07:00

Grilled Pork Chops with traditional Greek Sides

Roasted Potatoes and Greek Salad

Beautiful Frenched Loin Chops

Pre-salted Tuesday

Wednesday Morning Chops were seasoned with garlic, fresh oregano from the garden, lots of coarse ground black pepper and drizzled with olive oil.

One hour before grilling, the juice of one large lemon was squeezed over the chops.

I have a five burner grill.

It is very seldom I need to use all five of the burners.

To cook these chops,
the two outside burners were off and

the three centre burners

were turned

on to medium high and the grill preheated to 600°F.

As soon as the chops went on the grill the burner directly

under the chops was turned down low

and the burners on either side were adjusted

to maintain a temperature of 400°F. (lid closed).

Served with Greek Salad

and Roasted Potatoes seasoned with garlic, lemon and oregano.

My twist on a traditional Greek Salad.

Layered with cucumber, onions, green peppers and a perfectly ripe tomato, Sheeps Feta Cheese. Topped with chopped Kalamata Olives.

Layers seasoned with fresh oregano, salt, pepper and drizzled with olive oil.

Greek Salad

A Greek Salad is the easiest of salads to make. It is one of the few salads that I actually like.

It is comprised of Tomatoes, Onions, Green Peppers, Cucumber, Kalamata Olives, Feta Cheese, oregano, salt, pepper and Olive Oil.

Just cut up all the vegetables, sprinkle with oregano, salt, pepper and the feta cheese and drizzle with olive oil. The better the ingredients the better the salad, so if you can, use an imported Feta, preferably a Sheeps Feta, and a good quality Extra Virgin Olive oil. This salad is even better in the summer when local tomatoes are in season.

For something a little different, stack the ingredients

Some of these salads have basil rather than oregano.

or, drizzle olive oil over a thick slice of feta,

sprinkle with herbs and bake in the oven until the cheese is hot and starting to melt then, place on top of your salad.

Bake Day - Homemade Bagels

2012-05-15T07:46:00.003-07:00

Before I get to the Bagels
though I want to tell you about my cute little bread basket.

I love this little canvas bread basket.

It was a gift from my friend Monique (La Table De Nana)

and I've been waiting for just the right opportunity to showcase it.

(Thanks Monique)

What better way than filled with homemade Bagels.

Bagels are easy to make and they freeze well.

Takes less than four hours from start to finish.

Bagel Pictorial

Nice to be able to just pull a bagel out of the freezer.

Dinner last night was Bagels,

Cream Cheese

and

Smoked Salmon.

PRINT BAGEL RECIPE

Bagels

Source: Hors d'oeuvres Cook Book. (1981)

I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these in to normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one.

2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
About 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
Cornmeal
1 egg yolk beaten with 1 tablespoon water
About 2 tablespoons poppy or sesame seeds.

Stir together water and yeast in large bowl of electric mixer; let
stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually
mix in 4 cups of the flour and beat at medium speed for 5 minutes. With
a spoon, stir in about 1 1/4 cups more flour to make a stiff dough.

turn out on a floured board and knead until smooth, elastic, and no
longer sticky, (about 15 minutes); add more flour as needed to prevent
sticking - dough should be firmer than for most other yeast breads.
Place in a greased bowl, cover, and let rise in a warm place until
almost doubled ( about 40 minutes to 1 hour).

Punch dough down and divide into thirds. Set 2/3 of dough aside on a
floured board; cover with clear plastic. form remaining 1/3 dough in a
log and cut into 16 equal pieces.

to shape, knead each piece into small ball and poke thumbs through
centre. With one thumb in hole (hole should be at least 1/2 inch) work
fingers around perimeter, shaping ball into a small donutlike shape
about 1 1/2 inches in diameter. Place bagels on a floured board or tray
and let stand 20 minutes.

Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat
to keep it boiling gently. Lightly grease a baking sheet and sprinkle
with cornmeal. Lift bagels carefully and drop into water (about 6 at a
dtime) boil gently for 1 minute turning only once (30 seconds each
side). Lift out with slotted spoon and drain very briefly on paper
towels, and place on baking sheet. Brush with 1/3 of the egg yolk
glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or
until richly browned. cool on racks.

Repeat with remaining 2/3 dough (you may need to punch it down before
shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.

They Are Going To Put Me In the Movies............

2012-05-14T11:10:00.000-07:00

....and all I have to do is act naturally....

A couple of months ago I was asked by Deana Sidney if I would lend a board to be used in a movie that she was working on.

Deana is a production designer
and
she is also the author of a wonderful blog - Lost Past Remembered.

The board Deana choose has a unique live edge and beautiful rare figure.

Our board is beautifully showcased in the Kitchen.

The movie is titled El Cielo es Azul and was filmed in the Hamptons.

The actress - Stefanie Sigman- stared in a movie last year - Miss Bala - which was nominated for a number of Awards.

Stefanie was kind enough to pose with the board.

Baking Steps .......Continuation...........

2012-05-14T07:56:00.000-07:00

I needed to use up the remaining 2/3rds of dough from Wednesday batch.

I called Moe from work and asked him to take the dough out of the fridge at 3:00 PM so that it would be ready to work by the time I got home.

There was enough dough to make a pizza for dinner

and

three large loaves of bread.

Baking Steps.......

2012-05-09T21:05:00.000-07:00

I forgot to make a Biga last night

so I made it when I got up this morning (5:30)

and

left it to develop until 1:00 PM.

Added 12 cups of flour to the biga for a total of 14 cups.

I use a Magic Mill that I have had for about 16 or 17 years.

It does all the kneading and is wonderful at kneading a wet dough.

This is what the dough looked like after it had been kneaded.

I recently purchased a large rectangular container to use for large batches of dough.

This container holds up to 16 litres.

After about 90 minutes the dough had doubled.

After the first rise the dough was knocked down and

then left to rise for a second time.

This is what it looked like after the second rise.

Took less than an hour to double again.

I used 1/3 rd of the dough and formed three loaves.

The remaining 2/3rds went back into the container and into the fridge and will be used up over the next two or three days.

Shaped

and then covered with a towel.

Rising

What the loaves look like when they are ready to bake.
Almost doubled.

Slashed and ready for the oven.

I bake all my breads in a 500° F oven
on a stone that has been preheated.

Finished product.

Tex-Mex

2012-05-09T20:25:00.000-07:00

One of my favourite dinners.

Not a difficult meal to put together even on a work night.

The first step was to make the salsa.

I used a little of the salsa in a quick marinade for boneless chicken breasts.

Also squeezed the juice of a lime and a little olive oil over the chicken and set it aside while I made the corn tortillas.

The grill heated while the tortillas were cooking.

I used a Cast Iron Tortilla Press to form the corn tortillas.

As the tortillas came off the griddle they were placed in an insulated pouch to keep warm.

The chicken didn't take long to grill.

Chicken tacos - warm corn tortillas topped with grilled chicken,

homemade salsa, a sprig of cilantro,

a squeeze of fresh lime and guacamole.

Not wanting to waste the leftover corn tortillas I made Migas for breakfast.

Scrambled Eggs

with onions, Jalapeno Peppers, garlic, tomatoes, and fried corn tortillas,

cheese, avocado and salsa.

This Week's Bread

2012-05-03T21:53:00.000-07:00

I'm back on my schedule of baking bread every week.

So I have a very happy husband.

Moe hasn't had to eat "bought" bread since the beginning of April.

I knead up a double (eight cup) or triple (12 cup) batch of dough

at the beginning of the week and then

bake three or four loaves at a time over the next three days.

Each batch is started with an overnight "Biga" which adds another 2 cups of dough to the mix.

This weeks batch I subbed in two cups of semolina flour.

Use this Recipe as a guide

Rhubarb Patch

2012-04-20T07:50:00.000-07:00

First Rhubarb Pie of the Season

I know spring is really here when Rhubarb is available.

I look forward every year to my first rhubarb pie.

I planted my own Rhubarb late 2010.
Last year I was able to pick some rhubarb, but not until a little later in the season.

But this year I have a very healthy rhubarb patch.

As I've mentioned in previous posts, I love rhubarb pie

and the recipe for this filling is by far my favourite.

I've been using this recipe for almost 35 years.

I'm a purist when it comes to rhubarb.

Rhubarb only.

No strawberries or other fruits.

The recipe is from Madame Benoit Cooks at Home 1978.

Instead of a two crust pie, I baked a free-form Galatte.

Served with sour cream sweetened with a little brown sugar.

Also wonderful served warm with ice cream or whipped cream.

Print Recipe

Rhubarb Pie

Source: Madame Benoit Cooks at Home 1978

4 cups rhubarb, cut in to 1/2 inch pieces
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar

Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.
Pour into pour in to pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.
Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.

I actually have two patches to pick from.

My neighbour - Clif - planted rhubarb in his garden just for me.

The next pie will be from Clif's garden.

Mid-Week Roast Turkey Dinner

2012-04-19T07:21:00.000-07:00

Fresh turkeys were on for a really good price over Easter. So I bought two small fresh turkeys, both just under 10 pounds each, and froze them.

Pulled one out Sunday to defrost.

I presalted the turkey Monday night and wrapped tightly with plastic wrap.

Tuesday night I unwrapped the turkey and left it uncovered so that it could air dry in the fridge.

This makes for a golden crispy skin.

Our dinner last night was our traditional turkey dinner with all the sides.

Stuffing/Dressing, rutabaga and Brussels Sprouts.

I prepared the Brussels Sprouts my new favourite way - roasted and seasoned with fresh garlic and lemon.

and of course mashed potatoes and gravy.

This turkey was an organic turkey from Rossdown Farms, Abbotsford, BC

Tarte au Sucre

2012-04-18T20:55:00.002-07:00

Another Bake Day..........

I have such an appreciative husband.

He loves my bread.

So I've recommitted myself to baking at least once if not twice a week.

This batch of dough was started with a Biga.
I fed the Biga twice.

Started it on Monday morning thinking I would make the dough later in the day.

But that didn't happen, so I fed it again before I went to bed.

Tuesday morning I kneaded up a double batch of French Bread dough using eight cups of flour and the biga (another 2 1/2 cups). After the first rise, the dough pail went into the fridge. Even in the fridge the dough rose to the top of the pail and had to be knocked down twice.

After the second time, I divided the dough in half and put into two different pails.

One came out of the fridge at 5:30 this morning and I gave it ample time to come to room temperature and double again.

While the three Batons were rising, I mixed up a double batch of rich, buttery "Brioche" style dough and made two Tarte au Sucre.

One with a brown sugar topping

and the other with white sugar.

Print Recipe

Tarte au Sucre

Sugar Yeast Cake
Source: Anne Willan
This yeast cake with a sugar topping is popular in the North, which is sugar beet country. you can double the quantity of dough and use half for 'pain brioche', a rich bread that the French like to toast for breakfast.

4 tablespoons butter
1/2 cup light or dark brown sugar

Dough

1/3 cup of milk
1 tablespoon sugar
2 teaspoons yeast
1-1/2 cups flour (more as needed)
2 eggs
3/4 teaspoon salt
6 tablespoons butter

Make the yeast dough. Put the lukewarm milk in a small bowl, add the
sugar and add the yeast. Leave to proof. Sift the flour on a marble
slab or board and make a well in the center. Add the eggs, salt and
dissolved yeast mixture. Briefly mix the central ingredients then draw
in the flour with both hands, pulling the dough into large crumbs with
the fingertips. Knead the dough for 5 to 10 minutes or until very
smooth and elastic, adding more flour if necessary so that the dough is
not too sticky. pound the butter to soften it thoroughly, then work in
into the dough, slapping the dough on the work surface, just until the
butter is thoroughly incorporated. Transfer the dough to a light oiled
bowl, cover with a damp cloth and let rise until almost doubled in
bulk. Thoroughly butter the pie pan.

Transfer the risen dough to a floured work surface and fold it in
thirds, patting it to knock out the air. flour your hands and flatten
the dough into the base, not the sides of the pan. Let rise for 15
minutes and then spread with soft butter and sprinkle with the brown
sugar. Let rise for 15 minutes and then bake for 15 or 20 minutes in a
400°F oven. Serve at room temperature.

Pizza and Bread

2012-04-14T07:10:00.000-07:00

Another baking post.

I'm trying to get back again to baking all the bread we eat.

Earlier this week I kneaded up another batch of dough, started with a biga.

I baked four baguettes and then the remaining dough went into the fridge for two days.

I took the dough out of the fridge Thursday afternoon and left it on the counter so it could come to room temperature.

I made a pizza

for dinner

topped with my sauce, pepperoni and mushrooms.

And I had enough dough left for a large loaf of bread.

Baguette Recipe

My Pizza Sauce

A basic outline. Season to suit your own taste.

1 28 oz can quality Italian Tomatoes
2 cloves of garlic
fennel seed
oregano
Basil
2 to 3 Tablespoons olive oil
salt and pepper

Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano, basil, and the olive oil and mix together. NOTE: I use a stick blender and blend all of these ingredients right in the can.

Black Bean Soup

2012-04-13T17:52:00.000-07:00

Looking for a simple and quick to make soup????

This one was very easy and ready in about 30 minutes.

No recipe needed.

I just sauted some onions, garlic, added a can of black beans

and then seasoned with cumin and chili pepper.

Added chicken broth and simmered for 20 minutes.

While the soup simmered I made a fresh salsa to garnish the soup.

Hand chopped tomatoes, onions, garlic, a jalapeno pepper and cilantro

and seasoned with salt, pepper and a squeeze of fresh lime .

Used the stick blender to puree the soup and it was ready to eat.

Topped with a dollop of sour cream and

Salsa.

Served with some tortilla chips on the side.

I had all the ingredients on hand.

The only thing missing that I would have liked to have added was fresh avocado.

More Bread..........

2012-04-05T13:54:00.000-07:00

Using the remainder of yesterday's dough, I baked more baguettes .

Including one filled with Roasted Garlic and Cheddar.

Bake Day - French Baguettes

2012-04-04T17:02:00.001-07:00

Poor Moe.

I haven't baked him bread in months.

He was feeling sooooooo deprived.

Can't have that so.............................

I made a double batch of dough and baked four baguettes.

We had a late lunch.

Bread, Five Year Old Cheddar, Roasted Garlic and Olives.

The remaining dough is in the fridge and I'll either bake a few more loaves or maybe make a pizza.

The longer cold fermentation makes the bread even better.

Baguette Recipe

Easter Eggs revisited.................

2012-04-01T07:11:00.000-07:00

Since Easter is right around the corner, I thought it might be timely to repost Monique's recipe for Cream Filled Easter Eggs.

I've been making these since 2009.

Easter 2009

Easter 2011

I know that Moe, Matt and Dana would be disappointed if I didn't make them again this year.

******

(Following Post from Easter 2010)

It is that time of year again. Time to make Monique's (La Table De Nana) Chocolate Easter Eggs. I made them last year for the first time. Monique has been making them for over 25 years. I'm so glad that she shared the recipe on her blog. They were very popular last year with my family and neighbours. Definitely going to be a family tradition.

I doubled the recipe and ended up with 28 two ounce eggs, and eight one ounce eggs.

Half were dipped in Milk Chocolate and the other half in dark chocolate

and then drizzled with either white chocolate or white and milk chocolate. The chocolates used were all Callebaut.

Chocolate Easter Eggs
=====================
Source: Monique
The recipe can be made in advance and refrigerated.

1.5 lbs of icing sugar
1/4 lb butter melted
1/2 can Eagle Brand Sweetened Condensed Milk
2 Tbsps. corn syrup
1 Tbsp. vanilla
1/2 lb of unsweetened or semi sweet chocolate melted

The original recipe called for adding paraffin. Monique didn't use the paraffin so neither did I.

Mix with Kitchenaide or other mixer. Shape like an egg and place in fridge till hard.

Melt chocolate. Dip each egg into melted chocolate, and place on tray lined with parchment or wax paper.

Colour some of the filling with yellow food colour if you would like a "yolk" centre. Store in tins.. between sheets of waxed paper when cold..

Note: Double the recipe to use up the full can of Condensed Milk. A double batch makes approximately 32 two ounce eggs.

Second Annual Spring Sale

2012-03-30T08:01:00.003-07:00

To celebrate Spring we are again offering some of our newest boards at a special price.

Purchase one of these

Boards

for $150.00.
(includes free shipping to Canada and USA)

These boards retail between $175 - $250.

and shipping is usually between $30 to $50.

(savings of $55 to $150.00)

During the month of April we are also offering free shipping on all other boards (over $100.00) in our Collection.

Grilled Prawn and Roasted Red Pepper Salad

2012-03-27T13:47:00.000-07:00

As those who follow Thibeault's Table know, I'm not a fan of salads.

But I loved this salad I made for dinner Sunday Night.

Simple and Quick.

Perfect for a Work Night.

I put a red pepper on the grill to roast, while I cleaned the Prawns.

The roasted pepper was left to rest in a bag, while the prawns marinated for 20 minutes.

The prawns were threaded on skewers and seasoned with

fresh garlic, hot red pepper flakes, salt, pepper , a squeeze of fresh lemon and a drizzle of olive oil.

I mixed up a quick salad dressing based on my Remoulade Seafood Sauce.

Hellman's Mayo, garlic, a little chili sauce, HP Sauce, horseradish, salt and pepper, a little fresh lemon juice and a tiny dizzle of olive oil.

Toss the mixed greens with the dressing, thinly sliced red onions and roasted red pepper strips and top with the grilled prawns.

Halibut Season Now Open

2012-03-26T07:24:00.000-07:00

Halibut Season opened March 17th and the first fresh halibut arrived at my favourite Seafood Shoppe - Cowichan Bay Seafood - this week.

I stopped on the way home from work on Friday and picked up a FRESH halibut filet. Oh MY!!!! the first halibut of the season is such a treat. I look forward to this 'first' every year.

Prepared simply (Piccata style) with a lemon, butter and green peppercorn sauce (with a little fresh garlic) and

served with Spaghetti Aglio E Olio, with the addition of broccoli.

PRINT RECIPE

PICCATA

PRINT RECIPE

PASTA AGLIO E OLIO

Lemon Chicken Breasts

2012-03-23T08:02:00.001-07:00

This is an Ina Garten recipe from her Barefoot Contessa - "How Easy is That?" cookbook.

And as the title of the Cookbook suggests - this was a very easy recipe.

What inspired me to prepare this for dinner was Val's picture and post on her blog

More Than Burnt Toast.

As soon as I saw her photo I knew that this would be on our menu in the near future.

I made just two adjustments.

I used fresh oregano rather than dried oregano and

I skipped the first step.

I didn't see how warming the garlic in the oil first would make any discernible difference to the finished dish.

PRINT RECIPE

Lemon Chicken Breasts

Copyright, 2010 Barefoot Contessa, How Easy is That?

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1-1/2 teaspoons dried oregano (I used a couple of tablespoons of fresh oregano)
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. (I skipped this step)

Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.

Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Very Canadian - Butter Tarts

2012-03-21T07:40:00.000-07:00

When I baked the Blueberry Tart earlier this week, I only needed enough dough for a single crust.

That left me enough dough leftover to make a batch of

Butter Tarts.

Butter Tarts are very popular in Canada.

I have a couple of recipes that I use, including one with maple syrup.

But you can't go wrong with this recipe from the

Canadian Living Magazine.

I used my favourite pastry.

Print Pastry Recipe

Print Butter Tart Recipe

Butter Tarts - Canadian Living Magazine

Source : Everyday Favourites Cookbook, 2005

Whether runny or firm, with raisins or nuts, butter tarts are treats that never go out of style. Because any sugar filling that overflows the pastry hardens quickly and sticks to the pan, be sure to remove the tarts as directed. Or count on family members to hang around the kitchen waiting to eat the tarts that stick and break.
Ingredients

1-1/2 cups (375 mL) all-purpose flour
1/4 teaspoon (1 mL) salt
1/4 cup (60 mL) cold butter, cubed
1/4 cup (60 mL) lard or butter, cubed
1 egg yolk
1 teaspoon (5 mL) vinegar
Ice water

Filling
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) corn syrup
1 egg
2 tablespoons (30 mL) butter, softened
1 teaspoon (5 mL) vanilla
1 teaspoon (5 mL) vinegar
1 pinch salt
1/4 cup (60 mL) currants or raisins or chopped pecans or shredded coconut
.
Filling: In bowl, whisk together brown sugar, corn syrup, egg, butter,
vanilla, vinegar and salt until blended; set aside.

On lightly floured surface, roll out pastry to 1/8-inch (3 mm)
thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796
mL can), cut out 12 circles, rerolling scraps once if necessary. Fit
into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups. Divide currants among
shells. Spoon in filling until three-quarters full.

Bake in bottom third of 450 F (230 C) oven until filling is puffed and
bubbly and pastry is golden, about 12 minutes. Let stand on rack for 1
minute. Run metal spatula around tarts to loosen; carefully slide
spatula under tarts and transfer to rack to let cool.

Additional information : Chocolate Gooey Butter Tarts
Drizzle cooled tarts with 2 oz (60 g) melted semisweet or whilte
chocolate.

Not-So-Gooey Butter Tarts
Increase brown sugar to 3/4 cup (175 mL); decrease corn syrup to 1/4
cup (50 mL).

Blueberry Tart

2012-03-20T08:29:00.000-07:00

Sometimes you just feel like something that isn't in season.

Moe loves blueberries.

So when I found blueberries on sale Sunday, I bought two pints.

And I made him a tart.

Using my favourite Canadian Living Magazine blueberry pie recipe, adapted slightly.

Served with

or without whipped cream

Blueberry Tart Recipe