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Marie Cook Shop

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Marie Cook Shop

Easy,Fresh and Affordable...We always Provide the best Foods!

10/28/2021

It is one of the safest vegetables that may be introduced as an early food to your baby. Boiled or steamed potatoes are decent sources of not just complex carbs; but also some complex proteins and vitamin C. To avoid loss of nutrient loss, potatoes should not be fried.

08/01/2021

Ingredients
10 baby leeks
60 g unsalted butter
60 ml olive oil , plus extra for frying
2 fresh bay leaves
3 sprigs of fresh thyme
200 ml quality fish stock
200 ml white wine
40 g salted baby capers
12 slices of ciabatta
5 sprigs of fresh chervil
SMOKED SALMON BUTTER
160 g unsalted butter (at room temperature)
130 g smoked salmon, from sustainable sources
20 ml fresh lemon juice

Method
For the smoked salmon butter, place the butter, smoked salmon and lemon juice in a food processor and blitz until smooth. Season and set aside.
Trim, halve and slice the leeks lengthways, then add the butter, oil, bay leaves and thyme to a wide, shallow saucepan, place over a medium-low heat and bring to a simmer. Add the leeks and cook for 10 minutes, turning, until golden.
Pour in the stock and wine, cover with a large circle of baking paper and cook for 15 minutes or until leeks are tender. Remove the pan from the heat and rest the leeks in the liquid.
Put the capers in a small saucepan and add enough olive oil to cover them by 2cm. Place it over a high heat and fry until the capers begin to open and crisp up. Using a slotted spoon, transfer the capers to a plate lined with kitchen paper.
Heat a griddle pan over medium–high heat. Brush the ciabatta with olive oil and toast until golden, about 1 minute each side.
To serve, spread the toasted ciabatta generously with the smoked salmon butter and top with the leeks, fried capers and pick over a few chervil leaves.

07/11/2021

seedless English cucumbers
1/2 cup (125ml) water
1/2 cup (125ml) white vinegar
3/4 cup sugar
1 small k**b fresh turmeric, sliced
1 teaspoon kosher salt
1/8 teaspoon crushed red chile flakes
1 teaspoon whole black peppercorns
1 red onion (or shallot)
Shredded mint leaves (optional)

DIRECTIONS
1. Cut the cucumbers into very thin slices (using a mandoline works wonders for this job) and thinly slice the red onion as well. Lay cucumber and onion in the bottom of a mason jar, top with red chili pepper flakes, peppercorns, turmeric slices and mint leaves. Repeat the process with another layer of cucumbers and so on.

2. In a small saucepan, heat water, white vinegar, sugar and salt until simmering. Remove from heat and cool to room temperature.

3. Pour over the cucumbers, tossing lightly to coat. Cover tightly and refrigerate for at least 30 minutes and keep up to 1 week. Enjoy!

06/25/2021

Ingredients
4 quart-sized mason jars
4-5 large cucumbers sliced thin
2 large red onions sliced thin
3 cups white vinegar
1 3/4 cups sugar
1 TBS celery flakes
1-2 tsp red pepper flakes depends on how spicy you like it
1 1/2 TBS Kosher salt
3 cups of ice
Instructions
Toss your sliced cucumbers and onions in a large bowl, then fill each jar with the mixture, gently pushing down the veggies to allow room for more.
In a pot, combine the vinegar, sugar, celery flakes, red pepper flakes and salt and bring to a boil. Remove the pot from the heat and add in 3 cups of ice.
Stir until the ice is melted. Pour mixture into your jars, until you are just shy of the top.
Place the lids on and allow jars to cool to room temperature.
Place jars in the refrigerator until you are ready to enjoy or share them

06/20/2021

Ingredients

Brine
3 cups (750 mL) White Vinegar
5 cups (1250 mL) Still Water
4 Whole Star Anise
2 tbsp (30 mL) Whole Coriander Seed
2 tsp (10 mL) Whole Dill Seed
2 tsp (10 mL) Whole Mustard Seed
2 tbsp (30 mL) White Granulated Sugar
1 tbsp (15 mL) Flaked or Coarse sea salt, KosherSalt or pickling salt
OPTIONAL: ½ tsp Fresh Ground Black Pepper
If you are pickling peppers:
4 Ontario Greenhouse Red Bell Peppers – trimmed, cored and thinly sliced
4 Ontario Greenhouse Yellow Bell Peppers – trimmed, cored and thinly sliced
4 Ontario Greenhouse Orange Bell Peppers – trimmed, cored and thinly sliced
4 Garlic Cloves – trimmed and peeled
4 Bay Leaves
4 sprigs of fresh oregano
If you are pickling cucumbers:
8 Ontario greenhouse cucumbers
4 sprigs of fresh dill
Instructions

Combine vinegar, water, star anise, coriander seed, dill seed, mustard seed, sugar, salt, and pepper in a saucepan.
Bring to a boil, reduce to simmer.
Fill a large stockpot ¾ full of water, bring to boil, add canning jars, lids, and tools, boil for 10 minutes.
Remove jars with sterilized utensils, careful not to touch any surfaces.

06/15/2021

Ingredients 400 g baby/pickling cucumbers See Note 1. 1 1/2 tbsp coarse salt See Note 2 and 3. 1 small red onion. 1 cup (250 ml) rice wine vinegar See Note 4. 1 cup (225 g) sugar. 1 star anise. 1 tbsp chilli/red pepper flakes See Note 3. 1 tbsp ginger, freshly grated See Note 3.DIRECTIONS
1. Cut the cucumbers into very thin slices (using a mandoline works wonders for this job) and thinly slice the red onion as well. Lay cucumber and onion in the bottom of a mason jar, top with red chili pepper flakes, peppercorns, turmeric slices and mint leaves. Repeat the process with another layer of cucumbers and so on.

2. In a small saucepan, heat water, white vinegar, sugar and salt until simmering. Remove from heat and cool to room temperature.

3. Pour over the cucumbers, tossing lightly to coat. Cover tightly and refrigerate for at least 30 minutes and keep up to 1 week. Enjoy!

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Dallas, TX
75287

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