All Posts By: NANCY DeLUCIA REAL

I sure miss the onion soup from Au Petit Poucet Restaurant in Quebec (see January 14, 2013 post on this blog). The restaurant’s soup ingredients include Brandy and red wine. Inspired by this fact, I just had to make it that way, too. And I’m so glad I did – Bon Appetit!

Active Prep time: 20 to 25 minutes
Inactive Prep time (cooking): 50 to 60 minutes
Serves: 4 to 6

Ingredients:
4 tablespoons unsalted butter or olive oil
8 large yellow onions, peeled and thinly sliced
3/4 teaspoon granulated sugar
8 cups beef stock
2 cloves garlic, peeled and minced
1/4 cup Brandy liqueur
1/4 cup dry red wine
2 teaspoons Worcestershire sauce
2 bay leaves
1 sprig fresh thyme leaves
Salt and freshly ground black pepper, to taste
4 to 6 thick slices French baguette (slices should be 1 to 1-1/2 inches thick)
1-1/2 cups (5 to 6 ounces) grated Gruyère cheese
6 to 8 sprigs fresh, Italian flat-leaf parsley

1. Place a large (8-quart) saucepot on stove burner which is set on medium heat.

2. In the saucepot, melt the butter or heat the oil.

3. Stir in the onion slices and sauté the mixture for about 15 minutes or until onions are translucent and wilted. (Note: do not let onions turn brown. If this happens at the start, reduce heat.)

4. Add the sugar and continue cooking, stirring frequently, until onions are caramelized.

5. Stir in the stock, garlic, Brandy, red wine and Worcestershire sauce.

6. Bind the bay and thyme leaves with twine. Add the bundled herbs to the stock mixture in sauce pot. Simmer the soup for about 20 to 30 minutes. Stir in the salt and pepper, to taste.

7. Preheat oven broiler (top grill element).

8. Arrange bread slices on a baking sheet and place about 6 inches away from oven broiler. Broil the bread slices 2 to 3 minutes per side or until golden brown (stand by and watch this process carefully to avoid charring the bread).

9. Place 4 to 6 ovenproof bowls or crocks on a baking sheet. Discard the herb bundle from the soup. Ladle the soup and fill the bowls to 2/3 full.

10. Place a slice of toasted bread on top of each bowl. Sprinkle the soups evenly with the grated Gruyere.

11. Carefully set the baking sheet with the soup bowls 6 inches away from oven broiler element. Broil about 5 minutes, or until the cheese has melted and is golden brown.

12. Garnish each soup with a fresh parsley sprig and serve immediately.

Wine pairing suggestion: Bordeaux or Meursault (both reds).
Text and Photograph ©2013 Nancy DeLucia Real

This savory/sweet appetizer is a perfect intro to a romantic evening. I’m sure you won’t forget to complement the Asiago cheese with a yummy flatbread and a nice wine (see suggestion below). Happy Valentine’s Day!

Prep time: 45 to 55 mins (for the coulis)
Makes: 3 to 3-1/2 cups

Ingredients:
3 cups unsweetened cranberry juice (not to be confused with cranberry juice cocktail)
1-1/3 cups granulated sugar
1/2 cup dark Balsamic vinegar
1/3 cup dried, pitted cherries
1-1/2 tablespoons granulated sugar
1 teaspoon cornstarch mixed with 3 tablespoons cold water in a small bowl
One 6-ounce Asiago cheese wedge
3 to 6 fresh cherries (for garnish)
Flatbread or your favorite crackers

1. In a 4-quart saucepot, stir together the cranberry juice, sugar and Balsamic vinegar. Bring to a boil and simmer on low heat for approximately 45 to 50 minutes or until mixture reduces to about 2-1/2 cups.

2. Meanwhile, in a small bowl, stir to combine the dried cherries with 1-1/2 tablespoons granulated sugar. Add the cherry mixture to the cranberry juice and cook for an additional 5 minutes or until cherries puff up.

3. Gradually stir in the cornstarch-water mixture and cook for about 1 minute or until the coulis has thickened. If a thicker sauce is desired, stir in an additional teaspoon of cornstarch premixed with cold water.

4. Set the hot coulis in the saucepot aside, covered, on a kitchen counter to cool completely. Refrigerate the coulis for at least 4 hours or overnight.

At serving time, place cheese wedge on a plate and drizzle the coulis over it. Garnish the plate with fresh cherries; serve with flatbread or crackers and lots of wine!

Red Wine suggestion: Bordeaux or Brunello
Text and Photograph ©2013 Nancy DeLucia Real

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Active Prep time: 50 to 55 minutes
Inactive Prep time (rising of dough): 1 hour and 15 minutes
Bake time: 15 to 20 minutes

In the past months, I’ve avoided soy and corn flours which are “snuck” into many baked products we buy (read the labels carefully). Soy and corn are GMO’s or “genetically modified organisms”. In simple terms, soy, corn and other gmo’s are modified or “altered” at the gene level.

In an effort to say healthy, I’ve switched to Bob’s Red Mill® Organic, Unbromated flour products exclusively.

Why not try your hand at baking organic olive-rosemary rolls. Worried about rising and bake times? Do your laundry or get your other work done while waiting. The aroma of freshly baked bread will warm your heart and soul. And, you’ll never buy that ready-made brand again.

Ingredients:
1 envelope yeast
1 teaspoon granulated sugar
2 cups warm water
One 10 to 15-ounce jar or can of organic Kalamata olives (drained, pitted and coarsely chopped)
One 5-inch sprig fresh, organic rosemary (leaves removed and stem discarded)
1 large clove garlic, peeled
1-1/2 teaspoons sea salt
1 jalapeno pepper (optional), stem cut and discarded
1 large organic egg
4 tablespoons extra virgin olive oil
3-1/2 cups Bob’s Red Mill® unbleached, organic and unbromated, all-purpose flour
1-1/2 cups Bob’s Red Mill® organic, whole wheat flour

1. In a 1-quart saucepot, combine the yeast and sugar; set aside.

2. In a separate 1-quart sauce pot, warm up the water. It should be slightly warmer than lukewarm. Pour 1 cup of the water over the yeast and sugar mixture. Cover and set aside on a warm surface such as a wood board (no granite, marble or stone*). Let the yeast mixture rise for 15 minutes.

3. Meanwhile, in a food processor, grind together the rosemary leaves, garlic, sea salt and jalapeno pepper; set aside.

4. After the yeast mixture has risen for 15 minutes and looks puffed up, transfer it to a 6 to 8-quart glass or porcelain mixing bowl. Alternatively, transfer the mixture to the bowl of a stand mixer.

5. On low mixing speed, stir in the rosemary-garlic mixture and the chopped Kalamata olives. Add the egg, olive oil and 1/2 cup warm water. Blend on low speed for 30 seconds; set aside.

6. In a separate 2-quart bowl, combine 2-1/2 cups all-purpose flour with 1-1/2 cups wheat flour (reserve the remaining 1 cup all-purpose flour for when you will knead the dough).

7. Gradually stir the combined flours into the bowl with wet ingredients until a sticky dough forms. Mix on low for about 1 minute or until the dough looks uniform.

7. Turn out dough onto a floured board. With floured hands, gently knead the dough, letting it absorb a little flour at a time. This is what it will look like:

8. When dough is soft but no longer sticks to your hands, transfer it to a large, oiled bowl. Cover the dough in bowl with a clean cloth.

9. Set the bowl on a wood board (no granite, marble or stone), away from draft, to rise for 45 minutes.

10. After 45 minutes, punch down the dough in its center. Turn the dough out onto lightly-floured board.

11. With floured hands and using a knife, cut off dough in pieces measuring 2-inches. Shape the dough pieces into 24 to 30 balls.

12. Divide the dough balls among two greased and floured 12 X 18-inch baking sheets. Set the dough balls 2 inches apart on the baking sheets:

13. Cover the baking sheets containing the dough balls with a clean cloth; set aside to rise on a wood board, away from draft for 30 minutes.

14. Preheat oven to 475°F. Place baking sheets in oven. Immedialy lower oven temperature to 450°F. Bake the rolls for 8 minutes.

15. After 8 minutes, invert the baking sheets (put the upper sheet on lower rack and vice-versa).

16. After 7 more minutes, insert a pointed knife in center of one bread roll. If knife comes out clean, the rolls are done. TOTAL BAKING TIME WILL BE ABOUT 15 MINUTES.

Et voila – presenting Organic Olive-Rosemary Rolls!

Serve rolls warm.

TO FREEZE ROLLS: Let the rolls cool completely. Store in double Ziploc® bags and freeze up to 1 month.

TO THAW ROLLS: Take rolls out of Ziploc® bags and set them on a baking sheet on kitchen counter to thaw for 30 minutes. Warm up for 10 minutes in a preheated 350°F oven.

*Note: Setting yeast mixture or yeast bread on a “cold” surface will halt the “rising” process.

Text and All Photographs ©2013 Nancy DeLucia Real

Have you been wondering where to find that perfect winter wonderland? Look no more, ’cause I found it for you on my December 2012 trip to Quebec, Canada.

Between Christmas and New Year, my family and I drove north, away from Montreal and towards Mont Tremblant Ski Resort. We were so taken by the beautiful forest sceneries in the Laurentian Mountains that we didn’t make it past Val-David (a little over an hour out of Montreal).

As we looked around us, we thought we were dreaming. Well, we quickly discovered it wasn’t a dream because our stomachs started growling and we needed some eats. So we stopped at Au Petit Poucetrestaurant, located on Route 117.

No doubt, you get that log-cabin atmosphere complete with the warmth of a monumental fireplace – obviously, the centerpiece of the restaurant.

When you walk in from the cold, you’re ready to devour those “hungry man” breakfasts.

Or, if you’re the type that can control your devouring capabilities, you can always opt for that lighter fare.

Au Petit Poucet carries an unbelievable selection of homemade jams, jellies, foie gras and relishes which the Québecois call ketchup aux fruits.

My two favs, however, are the gourmet meat pie, tourtière and, of course,

the French onion soup known as soupe à l’oignon.

The highlights of Au Petit Poucet are the great people all around you; and, the food products which are natural, seasonal and made in Québec.

Au Petit Poucet
1030 Route 117
Val-David, Quebec, Canada J0T-2N0
Tel. 819-322-2246
Toll Free Tel. 888-334-2246
info@aupetitpoucet.com

http://aupetitpoucet.com

Text and Photograph ©2013 Nancy DeLucia Real

The name “mostaccioli” denotes a pasta variety as well as a type of cookie. I learned to make these Italian spiced cookies from my mom, Francesca Sciscente. Her delicious version contains butter, cocoa and chocolate chips.

My recipe for this exquisite cookie contains no cocoa or chocolate chips. It’s also fat-free.
On New Year’s Eve, serve mostaccioli with champagne and bring in a bright 2013!

Active prep time: 1 hour
Bake time: 12 minutes
Makes: 30 to 34 cookies

Ingredients:
2 cups all-purpose, unbleached flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 teaspoon ground black pepper
2 large eggs
1/2 cup honey
1/2 cup granulated sugar
zest from each a 1/2 lemon and a 1/2 orange
1/2 cup dark or light raisins
1/2 cup roasted, slivered almonds, coarsely ground
1 egg white, beaten (as part of garnish)
1/2 cup sliced almonds (as part of garnish)
-or-
candy sprinkles

1. Preheat oven to 350°F. Line two 12 X 18-inch baking sheets with parchment paper; set aside.

2. In a 1-quart mixing bowl, combine the flour, baking powder, baking soda, salt and spices; set aside.

3. In a 3-quart mixing bowl or a stand mixer bowl, mix together the eggs, honey, sugar, lemon and orange zests, raisins and slivered almonds.

4. On medium speed, gradually stir the dry ingredients into the egg mixture. Mix on medium speed until a cookie dough forms, about 2 minutes.

5. Using a spatula, clean sides of bowl and mix once more for a few seconds or until the dough is uniform.

6. Turn cookie dough out onto a flat, lightly floured surface. Gently knead dough until it is smooth, about 2 minutes. Divide dough into two dough balls.

7. Take one dough ball and, with lightly floured hands, flatten it to a 6-inch circle. Place the dough circle between two lightly-floured waxed paper sheets measuring about 15 inches long.

8. With a rolling pin, roll out the dough. After two to three rolls of the pin, lift off the top waxed paper sheet and lightly flour the dough once more. Placing one hand between waxed paper and flat surface and, with the other hand placed on top, make a quick flip of the dough (turn it over).

9. Lift off the second waxed paper sheet and lightly flour the dough surface. Replace the waxed paper over dough and continue rolling it out. Repeat instructions on lifting off the wax paper sheet and flouring as you roll out the dough.

10. When the dough has extended to a 10 or 11-inch circle and measures 1/8-inch thickness, remove top waxed paper sheet.

11. Lightly flour the top surface of dough and quickly flip it over onto the flat surface. Peel off the second waxed paper sheet and lightly flour the dough.

12. Using a 2-1/2-inch round cookie cutter, cut out circles in the dough. Gather remaining dough and repeat roll-out instructions. Cut out more circles.

13. Place dough circles on parchment-lined baking sheet, leaving one inch between each one.

14. Brush each dough circle lightly with beaten egg white; sprinkle with sliced almonds or candy sprinkles.

15. Place baking sheet on a rack positioned in center of oven. Bake the cookies for 11 to 12 minutes or until light golden brown. Remove baking sheet with cookies from oven and set aside to cool on a counter.

16. Meanwhile, repeat roll-out instructions for remaining dough ball. Repeat baking instructions for the second batch of cookies.

17. Cool the cookies completely. Mostaccioli can be made ahead and frozen.

FREEZING INSTRUCTIONS: When the mostaccioli have cooled completely, place them in double Ziploc® freezer bags. Mostaccioli will keep frozen up to one month.

TO THAW: Take mostaccioli out of bags and set them on a platter for 15 to 20 minutes.

Text and Photograph ©2012 Nancy DeLucia Real