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Skillets and Pots - Food blog with amazing food photography and free mobile games for all!
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Recipe Side Dish

Tzatziki Sauce

November 25, 2018by Melanie Dompierre4 Comments
Tzatziki Sauce

Tzatziki is one of my favorite side dishes. I used it as a dip, served with julienned vegetables and some pitas. My kids loved it! But most of the time I use it as a sauce to go with my fish and chips, or my pork or chicken pitas! I have a confession, I am addicted to garlic in any shape or form: in a sauce, roasted, in a salad, in a dip. Wherever there is garlic, count me in! 🙂

I use Lebanese cucumbers in this recipe, they are almost seedless and contain less water than other cucumbers. They won't add too much water into your sauce.

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Recipe Side Dish

Country Spread

by Melanie Dompierre1 Comment
Country Spread

Here in Canada, we have a popular spread called cretons. It is a fatty-meat spread with onions and spices. We eat cretons with a toast in the morning, in a sandwich for lunch, or as a 3 o’clock snack. Any time is a good time for this spread. 🙂

Traditional cretons preparation involves covering 1-3 lb of ground pork shoulder in milk in a large pot, then seasoning it with onions and a mix of spices. The blend of spices varies from recipe to recipe, but nearly all include ground cloves. Other spices often include cinnamon, allspice, nutmeg, and bay leaf. The mixture is simmered gently over low heat and stirred often to prevent scorching until all the liquid is cooked off and the mixture is thick. It is then allowed to cool, then stirred again to incorporate all the rendered fat, and transferred to a large, clean container or individual containers, covered tightly, and refrigerated for several hours or overnight until firm. Pig marrow is also often added to form a gelatin that allows it to congeal.

In Europe, they have rillettes, which were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several months. They also use it as a spread, on a toast or crackers.

This recipe is a fusion between rillettes and cretons. It is so easy to make, and you can freeze it in small containers, and keep it up to 4 months in the freezer.

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Main Dish Recipe Soups

White Beans Minestrone Soup

by Melanie DompierreNo Comments
White Beans Minestrone Soup

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Warm Soup for the cold weather

That’s it, winter is here! It is very cold outside and a thick layer of snow covers the ground. It’s time for a nice bowl of hot soup! I don’t know about you, but I like to know the origin of the food I cook. Where it’s coming from and how the recipe started. So, here is a little bit of history of the word minestrone. In the meaning of thick vegetable soup, it was attested in English from 1871. The word comes from the Italian word for “that which is served”, and cognitively similar to “administer” as in “administer a remedy”. This soup could often contain herbs, beans, bits of pasta, ect., and it is served with Parmesan cheese.

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Hello, my name is Melanie Dompierre. My goal is to share with you how you can make amazing food in a simple and easy way. Food always tastes better when it comes from the heart!

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