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crepe-quebecoiseJust came back from my native beautiful land, Canada. Or more precisely Quebec, on the East part of Canada a.k.a. the french part. So coming from the land of maples, which in the fall is simply magical to see with all those bright red leaves, and it’s exceptional elixir called maple syrup I had to share a breakfast recipe we do on occasion, the famous “crêpe à la quebecoise” is a thin crepe with bacon, cheese and a drizzle of delicious maple syrup. A fairly easy to make recipe which is sweet and savoury, the perfect bite to a great day.crepequebecoisepin

The idea is to start with the sweet and savory crepe, then you make a second with fruits and maple syrup. All the ingredients are on the table and people choose what they feel like. Some prefer only bacon and maple syrup others are adding an egg to the mix, it’s all up to you. The essential ingredient though always as a role to play on those breakfast crepes: the maple syrup goes on every single one. My grandma was cooking everything with it, from lard beans to dumplings cooked directly in a massive amount of maple sirup.

A healthier sugar
Chalumeaux
The evolution of the instrument to collect maple water

This irresistible syrup is not only part of our heritage, thanks to the natives who taught us how to produce such a delight, this maple sirup is the closest to healthy sugar there is on this earth. Don’t get me wrong, it’s still filled with sucrose which isn’t healthy, but the main benefit of maple syrup lay in  a component called quebecol which makes carbohydrate longer to digest and apparently would slow down the growth of cancer cells. Also, it’s filled with health benefits like antioxidants, anti-inflammatory compounds and has a low glycemic index. The darker the syrup the more taste you’ll have and also the more health benefits you’ll get. Although the clearer types are considered more of a delicacy and highly praised by gastronomes and chefs around the world.

So let’s start the day on the right foot!


Crêpe à la québécoise

Ingredients
Crepe bacon, cheese and maple syrupCrepe
  • 250g of flour (all purpose)
  • about 300g of milk
  • 2 tbsp of melted butter
  • 2 eggs
  • 1 tbsp of sugar
  • 1 tsp of salt
The fillings
  • cooked bacon strips (count 3 per crepes)
  • cheddar (not too strong)
  • Maple syrup (as desired)
Directions
Crepe
  1. First mix the flour, salt and sugar together
  2. Then make a well in the center of the flour pot and add the eggs and a touch of milk and start whisking (staying in the well)
  3. Add more milk and whisk the well bigger and bigger while the milk it incorporated
  4. Depending on the flour you use, add more milk, until the consistency is looking like a heavy cream and homogeneous
  5. Add the melted butter, mix a last time and cover with a plastic wrap
  6. Refrigerate for about an hour before use
  7. In a hot non stick pan, or crepe pan, add a touch of grease of your choice, and add the mixture to the center of the pan and turn circularly until the crepe is round
  8. Cook until light brown on each side
  9. Serve right away, warm

Enjoy making those sweet and savory crepes!

Crepe bacon, cheese and maple syrup

Krautstrudel with horseradish sauceWhen you think of Strudel, you probably automatically picture a sweet apple strudel. Am I right? Well in Central Europe they make some great savory ones also. You can find some pumpkin, spinach, sauerkraut and more strudel types here and there. The one here is a simple cabbage and smoked bacon bits one, served with a delicious homemade horseradish-dill sauce.strudelpin

The original dough to cover Strudel is usually a thin and elastic puffy dough, but for this recipe I’ve used stacked phyllo sheets with a light spray of olive oil in between the sheets. I like the flakiness of the phyllo, plus it contain way less butter than the flaky puff dough. The only thing with phyllo is to make sure you to overlap the sheets so the liquid don’t escape from the strudel. Also when you cook with it, better add the strudel on the bottom level of the oven, than the bottom part can cook at the same pace than the top.

Krautstrudel with horseradish sauceAs for the filling, a simple white cabbage thinly sliced, an onion and smoked bacon bits with the typical German aromatics of sweet paprika and caraway seeds. Those 2 spices are what makes the German flavor here. I was surprised by the amount of sweet paprika german cuisine uses in so many of their traditional dishes. As for the caraway seeds, if you don’t know them yet, they look like cumin seeds although they taste nothing like it. They have a certain bitter-sweet taste to it nobody can resist and they are well known to help with digestive problems like heartburn, gas, bloating, etc. Often used in sauerkraut for it’s counter effect of the naturally gazy meal, the caraway should be an essential to any cabbage meals.
horseradish sauce

To accompany the KrautStrudel is a great and healthy dip; a horseradish-dill sauce. The original sauce is made with sour cream, which is kind of impossible to find where I live, so I’ve exchanged it for a natural greek yogurt. The resulting sauce is just sublime and accompany to perfection this KrautStrudel. The horseradish give a welcomed spicy kick to the whole meal.

So let’s roll this Strudel up!


Krautstrudel (German Cole and bacon roll)

Makes 4 portions

Ingredients
The Strudel
  • Krautstrudel with horseradish sauce1/2 a white cabbage finely sliced
  • phyllo pastry frozen pack
  • 1 onion finely chopped
  • 150g of smoked bacon cut into small pieces
  • 150 ml of vegetable broth (or chicken broth)
  • 30g of butter
  • 1 tbsp of cornstarch (to thickens the leftover liquid in the last step)
  • 100g of plain greek yogurt
  • 2 tsp of sweet paprika
  • 1 tsp of caraway seeds
  • salt and pepper
The horseradish-dill sauce
  • 150g of plain greek yogurt or sour cream
  • a few branches of fresh dill 
  • 2 tbsp of grated horseradish
  • 1 squeeze of 1/4 lime or lemon
  • a pinch of sugar
  • salt and pepper
Directions

*Make the horseradish sauce ahead and make sure to defrost the phyllo minimum 1 hour before use.

  1. Start with making the horseradish sauce by mixing all the ingredients and leave in the fridge for a minimum of 2 hours before serving
  2. Add to a big pan the onion, butter and salt at medium-low heat and let the onion softens for 5 minutes
  3. Add the bacon bits and bring up the heat (medium-high)
  4. When the bacon bits are well cooked, add the white cabbage, the broth, the paprika and caraway seeds
  5. Let the cabbage cook through and the broth reduce until almost gone, about 10 minutes
  6. When the volume is down by half, add the cornstarch and mix until no more liquid or barely any liquid left
  7. Take off the fire, add the greek yogurt and check the seasoning (salt and pepper)
  8. Let the cabbage mixture cool
  9. On a big piece of baking paper, stack the sheets of phyllo one over the other to make a big rectangle the size of the oven metal baking sheet, while having a layer of olive oil (spray or brush) in between each sheets
  10. Add the cabbage mixture to the low-center of the rectangle and close the 3 sides over the mixture and then roll up the Strudel with the help from the baking paper and transfer to baking sheet
  11. Add an extra layer of olive oil (I use a spray, then it’s just a fine layer) on top of the Krautstrudel, some extra paprika, caraway seeds and salt
  12. Cook at 200°C (400F) for 20 minutes on the lowest level of the oven, or until light brown
  13. Let cool a bit and serve with the horseradish sauce

Enjoy!

Krautstrudel with horseradish sauce

Peas carbonara Zoodles (5).jpgSince Zoodles are the new noodles, why not make some more experiments with them, so far we did an avocado pesto with it, and today it’s the carbonara sauce that will be tested by the FoodOlic with those healthy zoodles. Those zucchini noodles are great with any creamy sauce, and why not give it a touch of crunch with the bacon bits in it. Carbonara sauce can be done the traditional way, which is without cream, just eggs, bacon, parmesan, pepper and oil or the sinful way which is with cream. Since those zoodles are so healthy and light, let’s make the sauce a touch sinfully delicious should we?carbonarazoodles

Peas carbonara ZoodlesThose days, I’m trying to reduce my carbs intake, which is not easy for a pasta lover like myself. I’ve started experimenting last week with cauliflower and this week the protagonist is the seriously popular zoodles (short for zucchini noodles).I do my zoodles with a simple cheese grater, no need to buy this spiralizer machine. I’ve add some extra peas to the carbonara zoodles to make it extra green and delicious.

So let’s make this peas carbonara zoodles!


Peas carbonara Zoodles

Makes 2 main meal portions or 4 appetizers

Ingredients
  • Peas carbonara Zoodles3 zucchinis
  • 12 french shallots finely chopped
  • 200ml of light cream
  • 150g of smoked bacon strips
  • 100g of frozen peas
  • 1 egg yolk
  • olive oil
  • salt and pepper
Directions
  1. Start by making the shallots, cut them finely and add them to a medium sized pan, medium-low heat, with a bit of olive oil and salt until soften (about 10 minutes)
  2. During that time make the zoodles, the way your prefer (spiralizer machine, mandoline or cheese grater) 
  3. Reserve the zoodles in a sieve mixed with some salt to let them loose some water
  4. Cut the bacon into small pieces, add to the shallots and bring the heat to high heat for 3 more minutes
  5. Add the frozen peas, let cook until unfrozen (2 minutes)
  6. Add the cream, a good amount of black pepper and salt to the sauce
  7. Let the cream simmer one second and stop the fire, (cream should not cook), reserve
  8. Bring a pan to high heat, add some olive oil to the pan and the drained zoodles
  9. Sauté them, high heat, for 2 minutes to warm them up
  10. Add the carbonara sauce, mix and cook for an extra minute
  11. Take off the fire and add the yolk, mix and serve
  12. Top the zoodles with a few chives and parmesan

Enjoy!

Peas carbonara Zoodles