Recipe of the week for my vegetarian loves: Quinoa + Black bean patties

I've had a thing for quinoa ever since I ate a quinoa salad at Cultures last Fall....and also because I always find it on sale at Winners (Yes. They sell quinoa at Winners. I know...I know...). There are tons of things that you can do with this healthy grain: Cookies, soup, salad and the list goes on! I saw a recipe of quinoa burgers recently and although it looked pretty good, I still had to remix it Sassou style. My mom had no idea what she was eating but she LOVED IT! It soon became a favorite at home and now I have to make it every other week. And since I've had a few requests for vegetarian recipes, it's a pleasure to share this recipe!

The recipe is super easy! Make sure you follow it specifically in order for your burgers to actually hold (Trust me!)

YOU WILL NEED

1.5 cups of cooked quinoa 

3 tbsp of

Recipe of the week: Creamy pasta and honey-mustard-garlic grilled shrimp

You know when you've had a long day at work and don't want to spend more than 30 minutes cooking stuff in the kitchen?

Yeah. That was me last night. I originally wanted to make

Best chewy oatmeal cookie recipe EVER

Okay.

I love cookies. I just do. Call me Sass the Cookie Monster, I don't care. And I don't really like the super sweet cookies with 3 types of chocolate in them. I like cranberry cookies. Lemon cookies and of course....

Oatmeal cookies. Om nom nom. 

Back when I was in high school, I remember getting a huge oatmeal cookie almost every morning at the cafeteria. It was always fresh and perfectly crispy AND chewy at the same time. Ever since I've left this school (of course, I finished high school almost ten years ago. Omg. I'm getting old...omg...), I was never able to find a cookie that was as yummy. Sooooo I had to attempt re-creating it, if you know what I mean.

There are lots of recipes online for chewy oatmeal cookies but this one is guaranteed to make you go back for more. I finally found the good set of ingrediants to achieve mini, yummy and chewy oatmeal cookies.

Since I have braces, I'm a little bit "MEH" about adding things like walnuts or dried raisins but feel free to add them! However, i did add some flaxseed for a little bit of crunch. Check out the easy recipe below. You can literally make this in 20 minutes if you don't feel like chilling the dough.

Recipe of the week: The revamped quiche Lorraine

I love quiche. I just do. And I'm lactose intolerant, which is kind of a problem in relations to my love for the cheesiest quiche. Last year, I went to Paris and ate the best quiche on the planet at Angelina's and have been trying to re-create it. In other words, I've been attempting to re-live the unforgettable foodgasm I experienced. 

To be quite honest, I was never truly satisfied with the "Sassy quiche". Everyone loved it but there was something missing. It wasn't fluffy enough. Not "Angelina's" enough. Baking is not a joke: I had to remake it at least a dozen of times for me to find the perfect combination for the perfect recipe on top of figuring out how to make my own pie crust. You know the kind of recipe where people are almost crying while eating your meal? Yes. That's what I was looking for. Heck, even I wanted to be teary while eating it. 

I finally got it. There are a few tricks to achieving a quasi perfect quiche, such as too much butter and too much Gruyère cheese. The Gruyère makes all of the difference: It's high price is worth the expenditure because the taste is exquisite. Also, it is extremely important to use iced water (big mistake I used to make, I only used regular, room temperature water) as it keeps the butter intact without melting it. Another little trick of mine is to use either 2 table spoons of Tenderflake shortening or....bacon fat. You heard me: Bacon fat. 

Making your own crust is crucial. The store bought crust is good but nothing beats making your own. There's something about eating a pie made completely from scratch: The satisfaction is indescribable and it is fairly easy to make as long as you follow my specific instructions. You can use that pie for other meals such as meat pie ("tourtière") or French onion tart.

For the filling, I do something which might sound unorthodox...I replace 1 cup of heavy cream by....evaporated milk. Yes yes yes. Don't make that face. I find the taste is...different....In a good way. I can't really describe it but you have to trust me on this one. I've even made it using ONLY Carnation milk and it still turned out pretty good. Also, I caramelize my onions and don't just sautè them. It does take longer but the trick is to do it at the beginning of the recipe so that they cook slowly while you are preparing the crust.

For the pie crust, you will need

Easy marinade recipe, perfect for grilling seafood on the BBQ

Okay so over the past few years, I've came up with different marinades both for meat and seafood. They were usually created randomly, with no recipe and using whatever was left in the fridge.

My 3 "must haves" for a perfect marinade: Acid (lemon, lime), an oil (usually EVOO) and spices. The rest depends on your taste! Options for a yummy marinade include: honey, BBQ sauce, ketchup, apple cider vinegar, garlic, cilantro, avocado oil etc.

The other day, I was craving seafood and when I looked in my fridge, I had EVERYTHING I needed for the perfect marinade!! This doesn't happen often at all so let me share this easy recipe with you guys. Hopefully, you will have all of these ingredients but if you don't, you can remix this recipe.

YOU WILL NEED

-1/2 cup of extra virgin olive oil

-1 tablespoon mustard

-1 tablespoon of champagne vinegar (optional, but makes a BIG difference)

-The juice of 1/2 a lime

-1 tablespoon of balsamic vinegar

-1 tablespoon of your favorite herbs: I like to use a mix of fresh flat leave Italian parley and basil

-1 garlic clove, minced very very very thinly

-Spices of your choice: I used salt and freshly grounded pepper

SO!

Whip everything together. 

If you want to

Recipe of the week: BBQ grilled potato skins

BBQ season is far from being over! My fellow bacon lovers will love this easy recipe.

BBQ grilled potato skins with butter and pesto

YOU WILL NEED
-4 Large potatoes, I love using Yukon Gold
-4-8 strips of bacon, depending on how much you love it
-Broccoli, chopped
-One large onion, chopped finely
-1/2 cup of butter
-1 tablespoon of pesto
-Optional: Cheese, sour cream

SO!

-Pre-heat

Keepin' it real with Sass + Recipe of the week: Macaroni salad with a twist

Hey Sass

It's BBQ season and I am out of ideas for side dishes! I think my husband will stop talking to me if I make another Caesar salad! Any ideas?

Helen

********

Hey! Thanks Helen for actually writing your name and allowing me to use it!


I made a macaroni salad the other day that was a little different than the ones I make usually. Why?


-I used fresh herbs from my garden. Yes. I have a garden. Fresh herbs are 34893287492374 times better in a macaroni salad than dried herbs.
-I wanted to add a little teeny tiny bit of champagne vinegar but ended up putting too much and it was pretty good! Sometimes, the mistakes you make in the kitchen are the base of an awesome, creative recipe. Champagne vinegar can be found in specialty grocery stores like at Marché Jean Talon in Montreal. I got mine at Chelsea Market in NYC at a store called "The Filling Station"
-Lemon juice made a difference eh?

YOU WILL NEED

Keepin' it real with Sass: What is béchamel sauce and how to make it

I got this email a month ago and I'd like to start by apoligizing for taking such a long time to respone! Anyways! Better late than never! We always appreciate when you guys email us your questions! Here it goes:

Hey Sass,

I'm not French but I keep seeing this white sauce they call bechamel in a lot of recipes online. What is it exactly? Is it good? How do you make it? 

P.S. I am lazy. I saw recipes online and they seemed too difficult. I'm sure you have an easy one! LOL! 

Anonymous

Hey anonymous! I know who you are because of your email address but I won't expose you, Mrs. Lazy! 

So! Béchamel is

Keepin' it real with Sass: Yummy steak in 3 easy steps!

No offense to my vegetarian babes, but I admit that I am an accomplished carnivore: I love to eat meat, I can't deny it! And the worst part is, I like RED meat the most (I know I know...) and one of my favorite things to eat is a good, HOMEMADE yummy steak! 

It's so easy to make! You don't have to be a chef to achieve a perfectly cooked and tasty steak. It's not BBQ season yet so I'll give you my easy 3 steps for the pan seared method! I personally like buying my steak from the butcher; it is fresh and you can be more specific with the cut and thickness that you prefer. Boucherie Magnan is my favorite on the South Shore. 

For two people, you will need:

-Two steaks: I prefer

Recipe of the week: Rice pudding, my way mixed with the Haitian way

This is one of my favorite deserts. But because I've eaten the Haitian version of rice pudding aka "duri au lait" all of my life, I've always disliked one you can find in the grocery store.

You know how some things are only good when they are homemade? This is one of them. It's a bit long to make (over an hour for the traditional version, 2h for my baked version) but it is totally worth it! You can put it in the fridge and enjoy it for almost a week!

My version appears darker than the usual rice pudding. Why? Because I use dark vanilla, and abuse of it in the recipe.

Here is my recipe for rice pudding. It's basically my mom's recipe with a few modifications. Check check, check it out!

YOU WILL NEED

-1 cup of rice, preferably Arborio. 

-Approximately 4-5 cups of

Keepin it real with Sass: Basic techniques/recipes

Hey guys!

So you know I have only started cooking about 5-6 years ago, so really, I had to start off SOMEWHERE! I find that sometimes people are shy to ask for recipes or techniques for the meals that are considered "easy". Let me tell you, I did NOT know how to poach an egg back in 2006, and definitely always over cooked my pasta back then. I had no idea how to make pesto or even how to cut an onion the right way! Although it was often humiliating, I had to ask, google it or spend entire days watching the Food Network (especially Rachael Ray's 30 minute meals, which is a very useful show). Can you imagine that I recently had to google "How to boil an egg" because I could never get it right?  We're human, we mess up, and we're not perfect. However, practice makes perfect: We can always get better by asking questions and helping each other :)

SO! I want you guys to let me know the basic things you want to learn in the kitchen. A couple of ideas I had in mind:

-How to know if your chicken is ready
-How to slice an onion
-Different meanings in the kitchen (for exemple: Julienne, chop v.s. slice, roast, bake etc.)
-How to make your own bread crumbs (when you run out)
-How to make eggs perfectly (scrambled, over easy, mirror, poached, omelet)
-How to make french toast and homemade pancakes when you have no more Aunt Jemimah mix.
-How to make sure your gravy, creamy sauce or bechamel has no clumps in it (ughhh I hate clumps)
-How to not overcook fish
-AND MORE!!!

Guys don't be shy! Please send me your recipe/technique requests at info@versass.com or if you want, ask me on Twitter! Don't forget to follow me @iLoveSassou! Also, if you have any requests of ANY KIND, I will be really happy to make an article about it!

I love food. I hope you do too :)

xoxo

Sassou

Recipe of the week: Chocolate mousse

Mmmm....chocolate.....mmm.....

This recipe is pretty easy to make and usually people will LOVE IT! You can also make it as fancy as you want by adding fruits or putting it in a fancy martini glass for each person!

Check check, check it out!

It was very good with strawberries and blueberries

For about 6 portions

YOU WILL NEED

-About two cups of milk chocolate (I like to use Toblerone or the red Lindor by Lindt, my favorite chocolate ever)

-Milk: the quantity will depend on how creamy you want your mousse to be, I use about a cup (By the way, since I am lactose intolerant, I use No-Lactose milk :D )

-2 egg whites

-1/2 teaspoon of vanilla essence (optional_

-1/4 cup of your favorite rhum or Bailey's (optional)

SO!

-Use one of these two ways to melt the chocolate:

1) You can do it in a "Bain marie", meaning that in a large pot, you boil a good quantity of water and in another smaller bowl, you put your chocolate and let it float on top of the water so that the chocolate melts.

2) You can just melt the chocolate in a pot, on medium/low 

-Add the milk, let chocolate continue to melt and stir occasionally. Add more milk depending on the texture you look for...I usually go for the chocolate fondue texture (check out my recipe for chocolate fondue here)

-While the chocolate is slowly melting, whip the egg whites in a separate bowl with an electric beater (trust me, don't do it manually or it'll take forever!) until it becomes fluffy. 

-Once the chocolate is melted, remove from heat and add the rhum or Bailey's & stir until it is all dissolved.

-Add 1/3 of the egg whites, mix, then another third and repeat until everything is well mixed. You should see a few bubbles there.

-Put the chocolate mousse in martini cups and refrigerate for 4 hours or overnight! 

How easy was that, huh?

Recipe of the week: Potatoe bacon & spinach cakes

My veggie loves can do it without the bacon 

So what happens when you're supposed to make stuffed potatoes but overcook the potatoes? In other words, I cooked them for too long and they became so soft that my attempt to cut the "O" out of  them failed miserably. My reaction to that: "Uhhh nevermind all that I'll just make mashed potatoes with butter and milk" (YAWN). But you know me and my weirdly never-ending creativity: I decided to add some spinach, onions and bacon to it + more ingredients, make mini patties and fry em!  Turned out great! Crispy and crunchy on the outside, creamy on the inside, tasty and a perfect complement to my bbq pork chops.

YOU WILL NEED (For approximately 4 people)

-4 large potatoes (Yukon works well)

-1 pack of

Recipe of the week: Best meatloaf I ever made!

I'm hungry looking at this now

I really like meatloaf....there's something about the moisture and the texture, the taste and the fact that it's amazing with mashed potatoes that makes me go "ohhhh hell yeahhhhhh" when I eat it. However, I will be honest with ya'll and admit that I've had a bit of trouble making it in the past couple of years.... Yeah, I love to cook but some things require a lot of practice, and meatloaf definitely wasn't easy for me. I mean, it's easy to make, but I was never fully satisfied with the end results. Either it was too dry or too mushy, not enough spices or too many spices and I always ended up not quite happy. HOWEVER...however however however....the other day while browsing on the Food network website (which is my favorite channel on TV, obviously), I saw how Ina Garten, one of my favorite chefs on the network, had a mealoaf recipe that seemed a bit out of the ordinary (check it out here).... What surprised me the most about this recipe was the fact that it wasn't in a bread plate but instead molded into a large square....Anyways! I decided to inspire myself from it and make my own which turned out extra yummy!!! I was so happy! FINALLY! It was about time! I served it with mini potatoe muffins (recipe below). Check check check it out!!

YOU WILL NEED

-Ground meat (I prefer ground veal or pork)

-About a cup of

Recipe of the week: Summa summa summa time macaroni salad

YO!!! It's summer! So you know what that means: Yummier food and BBQ's! 

Here's the recipe for a side dish I love to make in summer to accompany all of that delicious BBQ grilled meat/fish: Macaroni salad! I know, I know, it's super easy and quick to make but mine is different! I don't just put veggies in it, but I also add capers, shrimp and bacon.....You all must be thinking "Duh! She HAD to put bacon there eh, Sassou will never change". :) Here it is and while you're making it, you can listen to my all time favorite summer song!

By the way, it makes a great lunch for work #imjustsayin

YOU WILL NEED

(For 3-4 people)

-Half a pack or one whole pack of macaroni (I didn't have the regular one left, so I just used the one that's shaped like a butterfly. I don't know the name, but I'm sure you know what I'm talkin' about.

-Mayo (Hellman's is the best!) to your taste

-Two tablespoons of chopped capers

-2/3 cup of mini cooked shrimp

-Bacon bacon bacon (about 6 strips)

-One small red onion, chopped in small pieces/or chives/or scallion

-Half a cup of chopped parsley

-Garlic (I used my garlic mix)

-Salt, pepper

SO!

-Boil your macaroni, drain it, set aside.

-Cook your bacon until it's very crispy. Remove bacon from pan and put it on a paper towel. DO NOT get rid of the bacon fat in the pan. You will need it!

-In the same pan you cooked your bacon (told ya!), add the shrimp and the garlic. Cook for about 3-5 minutes.

-Put macaroni in a large bowl. Add the shrimp (not the oil though), onion, half of the parsley and capers. Mix it all well. Then, add some mayonnaise to your taste. Mix again. The creamier you like your macaroni, the more mayo you should add. It really depends on your taste. 

-With your fingers, make crumbles with each piece of bacon directly on top of the macaroni. Mix it all! Taste! If you're still like "meh!" add more spices. 

-Finally, sprinkle the whole thing with the remaining parsley and add a little bit of olive oil on top.

-Enjoy!


P.S. Although it doesn't look like it, the meat on the side is italian sausage. I just cut them in the center and put them in the oven...don't ask why they turned into these patties! They were good though lol

Recipe of the week: Epic BBQ chicken

I've been cooking for 7 years now and believe it or not, the very first thing I learned how to cook was BBQ chicken.

I remember being BROKE that day! However, the good thing was, I had a whole bunch of meat in my freezer and a whole bunch of spices, food, sauces etc. in my kitchen. Only problem was: I couldn't cook! I kept ordering out, or preparing easy stuff like eggs, hot dogs and anything you just have to put in the oven or microwave. I was hungry and totally craving BBQ chicken from St-Hubert but I had ZERO DOLLARS (well until the Thursday of that week). I looked in my freezer and saw all these pieces of chicken: I took em' out, let em' unfreeze and when they seemed ready to bee cooked, I looked at them for like 10 minutes just wondering "How the f*** am I gonna do this????" My roomate at the time came up to me and said "Hey I know how to make chicken! You want me to show you?" I just gave her the side eye and replied: in a momma's girl baby voice "But I want my chicken like my mom makes it". So I swallowed my pride, admitted to myself that my mother was right for telling me "You're gonna have to learn how to cook someday", and called her immediately. She gave me instructions that were so simple that I wondered why I hadn't called her earlier. She told me: Clean your chicken, spice your chicken, and boil it before putting it in the oven with the bbq sauce. What takes me about 30 minutes to do now took me about 2h the first time, but that's okay :). My first BBQ chicken was actually pretty good, although it was lacking a little bit in the spices department. You get better with practice though, rest assured. The satisfaction you get when you eat your own food is amazing, and I've been cooking all the time ever since (you guys know that already!).

Over the years, I've highly improved my chicken makin' skills. I make curry chicken, chicken parmigiana, creole chicken, grilled chicken and more. But I still find that TO THIS DAY, the chicken that makes people go absolutely nuts is my BBQ chicken! I make it with lots of flavours: Wine, thyme, garlic etc. and last night, Jeanne was like "It's so good, it tastes like ribs. But it's CHICKEN" (Btw, follow her on twitter @janehedge). Here's the recipe! It's actually pretty easy to make, doesn't cost much and is and very, very tasty.

You will need:

-Chicken (I used thighs and drumsticks)
-Chicken broth (or water, if you have no broth)
-White wine (optional, but I find it adds great taste!)
-Thyme branches (don't be shy, put at least 5 or 6)
-Two garlic cloves, thinly chopped
-A medium sized onion
-Spices of your choice (I used Adobo, salt, pepper and a bit of chicken spices)
-BBQ sauce (I usually mix like 3 different kinds with a bit of honey, yummyyyy)

SO!

-Clean your

Recipe of the week: Easy salmon steak

Hey guys I'm baaack!!! So lately I've been trying to eat healthier. Before you scream or start worrying about me, let me clarify a few things:

-I am NOT trying to lose weight.

-I am trying to eat better for health reasons. I mean, I can be perfectly fine now then BOUM! Next thing you know, diabetes, high cholesterol, anemia etc.... *knocks on wood*

-Healthier foods like fish and vegetables aren't necessarily more expensive! Especially if you go to the right places. I mean, if you do all your shopping at Marché Metro (nothing against that place, but it can be VERY expensive for a lot of things), of course you're gonna be like "talk to the hand". But you can get fruits, vegetables and fresh meat for a very reasonable price at one of Montreal's public markets. And guess what? The other day, my friend Clara told me (in a very excited and happy voice): "OMG I got sooooooooo much meat and fish for cheap at Kim Phat!!! Salmon! Scallops! Filet mignon!" I was like OH REALLY NOW??!!!?? Turns out I was the last one to find out how much this Asian market has an incredible selection of fresh ingredients. 

Anyways! My point is: I bought 4 thick salmon steaks for about 8$ at Kim Phat. You can't even get two for that amount at Metro, IGA, or other popular supermarkets. I couldn't wait to make them! I made some for me and my mom and it litterally took me more time to make my garlic blend (that I use on almost anything) than to cook the salmon. However, I do not like my salmon too cooked. In other words, I like it "medium", just like my steak: Light pink and well cooked on the outside, dark pink and not completely cooked on the inside. I don't like the way that sounds but that's okay! Enjoy! I served it with a salad with olive oil, aged balsamic vinegar and strawberries. It was a very, very good lunch.

YOU WILL NEED

-Salmon steaks 

-A large pan

-Some galic-parsley mix (see below)

-Salt, pepper

-Olive oil

Garlic mix (can be used on any meats, in pasta etc...)

In a food processor, mix some fresh garlic, parsley, a bit of lemon juice, salt and olive oil until you get a consistency that looks like the picture. Put in a small bowl, cover and refrigerate. 

Sorry for the blurry image!

SO!

-Season each salmon steak with the garlic mix, salt and pepper.

-In a large pan, add some olive oil and turn the stove on medium. When the oil is very hot, cook the salmon, about 2 minutes or less on each side. Again, this all depends on how you like your salmon, buddy. If you like it well cooked, prepare it that way. If you like it burnt, go ahead. If you like it "semi-cooked", like me, then follow the 2 minutes procedure. 

-Then...................that's it! Your salmon is ready (and very yummy) in less than 5 minutes! Can you believe it??

-Enjoy!!

P.S. I find this recipe even better on the BBQ!

Recipe of the week: Lasagna that made them go ooooohhhhh weeee!

I'm telling you! My sister, my mom and Cathy went awwwwwwwwwwwww yeaaaaaaaaaaa when they tasted this spinach, bacon, and beef lasagna!

Takes a little while to make (about two hours), but if you are a meat lover, it will be worth it! 

You will need:

-Lasagna pasta (the one that is pre-cooked)

-Tomato Sauce (I used the brand "Garden Select")

-Ground beef

-4 strips of cooked bacon, chopped in small pieces.

-Tofu (optional)

-Thyme, parsley

-Spices (of your taste. I used

Recipe of the week: Easy & affordable lamb

Remember the other day when I made osso bucco? Well that same day I went to the butcher and spent a lot of money on meat :( On that note, I also bought some lamb... Wait! Don't run from this post!! It wasn't expensive! I promise! Only thing was, that meat was lamb neck chops, something I had never cooked before. Meh! I tried it and it turned out great! And it costs less than 10$ for two pieces! 

Image from another website

YOU WILL NEED

-Two lamb neck chops

-Two garlic cloves, smashed and

Restaurant style...at home! Ossobuco

Mmmmm.....Ossobuco is sooooooo good.....mmmm....yummy.....ok let me stop and get serious.

Last Monday, I went to an Italian restaurant in the Old Port named Graziella. Although the menu was quite limited, their food was exquisite, and I had one of the best Ossobuco alla Milanese ever!! Having gone to Italy a few times, I've had the privilege to try many restaurants in different regions and this dish is still one of my favorites! Since I liked the way they served it at this restaurant in particular, I decided to attempt re-creating it at home. To be honeest with you, I should've filmed my sister's reaction when she tasted it....it was very, very, veeeeeeeeeeeeeeeeeeeeeeeeery good!!

Before I share the recipe, it's important to know a few things:

-Ossobuco is Italian for