Happy Easter Everyone
Friday, March 29, 2013
You can find this recipe on page 331 in "Around My French Table."
Wednesday, March 27, 2013
|Romaine With Toasted Pecans and Pickled Strawberries|
Now that all of the household items are fixed, I am back to blogging. Today's recipe is a lovely salad that is light and delicious. Fresh strawberries are macerated in a vinegar, honey, salt, water mixture. They are then drained and seasoned with salt and freshly ground pepper. I love what fresh pepper does to the taste of strawberries. Roman lettuce hearts are then sprinkled with the strawberries, feta cheese, and pecans. A delicious Dijon vinaigrette is then drizzled over the salad. I made only a couple of changes to the recipe. Instead of using white wine vinegar for the vinaigrette, I used red wine vinegar. I used crumbled feta cheese instead of blue cheese.
This is a delicious and beautiful salad that is perfect for your Easter Dinner.
Romaine With Toasted Pecans and Pickled Strawberries
From Southern Living Magazine
1/2 cup white wine vinegar
1/2 teaspoon kosher salt
2 teaspoons honey
1 (16-oz.) container fresh strawberries, quartered
Freshly ground pepper
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
6 tablespoons light olive oil
3 romaine lettuce hearts
1 cup pecan halves, toasted
1 (4-oz.) blue cheese wedge, crumbled* (optional)
1. Combine first 2 ingredients and 1 1/2 cups water in a large bowl; whisk in honey until salt is dissolved and honey is blended. Add strawberries; cover and let stand 1 hour.
3. Whisk together 1 tablespoon vinegar, Dijon mustard, and reserved 2 tablespoons strawberry liquid in a bowl. Add oil in a slow, steady stream, whisking constantly until smooth.
4. Cut lettuce hearts in half crosswise, keeping top 6 inches of each and reserving ends for another use. Place lettuce tops on a serving platter. Top with strawberries, pecans, and, if desired, cheese; drizzle with vinegar mixture.
Makes 10 to 12 servings
|Delicious Dijon Vinaigrette|
Wednesday, March 20, 2013
|Chicken and Rice Soup|
Bring mixture to a boil and then simmer for 30 minutes. I discarded the chicken bones and then strained the liquid. The result was a nice rich broth. It looked and smelled rich. Before you add the strained broth to the other ingredients, you need to cook some carrots, leeks and rice in some olive oil. I used Arborio rice. In Cook's Country, they stated that short-grain rice holds its shape better. By cooking the rice a few minutes before adding it to the chicken stock causes the starches on the outside of the rice to firm up. This way, the grains won't blow out. To the broth, you add the carrots, leeks, and rice. Cook until the rice is tender. Then you add your chicken, and peas and cook until they are heated through. Stir in the parsley and add salt and pepper to taste.
This soup is soo delicious:) Everyone in the family enjoyed it. The broth had a full bodied flavor that made this soup extra delicious. It was a hearty dish with lots of chicken and veggies. And speaking of chicken, the chicken was moist, tender, and flavorful. Arborio rice was perfect to use. I will be making this soup again. It is on my list of quick and delicious soups.
Chicken and Rice Soup
From Cook's Country Magazine
2 tablespoons olive oil
1 onion, chopped
1 leek, white and light green parts halved lengthwise, sliced thin cross-wise, and washed thoroughly; dark green part chopped coarse and washed thoroughly
2 celery ribs, chopped
1 (2 1/2-pound) rotisserie chicken, skin and bones reserved for stock, meat shredded into bite-size pieces (3 cups)
6 cups low-sodium chicken broth
4 cups water
2 sprigs fresh thyme
2 bay leaves
2 carrots, peeled, quartered length-wise, and sliced 1/4 inch thick
1/2 cup short-grain white rice
Salt and pepper
1 cup frozen peas
2 tablespoons minced fresh parsley
1. Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add onion, dark green leek part, and celery and cook until just beginning to brown, about 5 minutes. Add chicken skin and bones, broth, water, thyme, and bay leaves and bring to boil. Reduce heat to medium-low and simmer, loosely covered, for 30 minutes.
Monday, March 18, 2013
|Marcona Almonds With Smoked Paprika|
Marcona Almonds With Smoked Paprika
From Bon Appetit
2 cups Marcona almonds
1 tablespoon olive oil
1 teaspoon smoked paprika
Flaky sea salt (such as Maldon)
1. Preheat oven to 350 degrees F. Toss almonds, oil, and paprika on a rimmed baking sheet to coat; spread out in a single layer and toast, tossing occasionally, until dark golden brown, 8-10 minutes.
2. Transfer to a bowl, sprinkle with salt, and toss to coat. Let cool.
Makes 6-8 servings
Do Ahead: Nuts can be toasted 1 week ahead. Store airtight at room temperature.
Friday, March 15, 2013
|Orange-Scented Lentil Soup|
You can find this recipe on pages 90-91 in "Around My French Table."
Wednesday, March 13, 2013
|Brown Irish Soda Bread|
This bread is super easy and quick to make. In a large mixing bowl, you whisk together the all-purpose flour, whole wheat flour, wheat germ, sugar, salt, baking powder and baking soda. In a 2-cup measuring cup you add the buttermilk and 2 tablespoons of the melted butter. Pour the liquid ingredients over the dry, and stir just until the dough comes together. The dough is then kneaded and patted into a 7-inch round. Transfer to a baking sheet that has been lined with parchment paper and bake for 45 minutes. Remove the bread from the oven and brush the top with some melted butter. Let the bread cool on a wire rack and serve.
Makes 1 loaf
Brown Irish Soda Bread
From Cook's Country Magazine
2 cups (10 ounces) all-purpose flour
1 1/2 cups (8 1/4 ounces) whole-wheat flour
1/2 cup toasted wheat germ
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cups buttermilk
3 tablespoons unsalted butter, melted
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Whisk all-purpose flour, whole-wheat flour, wheat germ, sugar, salt, baking powder, and baking soda together in large bowl. Combine buttermilk and 2 tablespoons melted butter in 2-cup liquid measuring cup.
2. Add wet ingredients to dry ingredients and stir with rubber spatula until dough just comes together. Turn out dough onto lightly floured counter and knead until cohesive mass forms, about 8 turns. Pat dough into 7-inch round and transfer to prepared sheet. Using sharp serrated knife, make 1/4-inch-deep cross about 5 inches long on top of loaf. Bake until skewer inserted in center comes out clean and loaf registers 195 degrees, 45 to 50 minutes, rotating sheet halfway through baking.
3. Remove bread from oven. Brush with remaining 1 tablespoon melted butter. Transfer loaf to wire rack and let cool for at least 1 hour. Serve.
|Wet Ingredients Pour Over Dry|
|Patted Into 7-Inch Disc|
|Cross Cut Into Top of Bread|
Monday, March 11, 2013
|Guinness Beef Stew|
The taste of this stew is robust. It has a richness in taste that is lacking in other stews I have made. I loved the process of cooking the stew in the oven. It made everything easy and the veggies did not have a mushiness to them. They were fork tender as veggies should be in my book.
Guinness Beef Stew
From Cook's Country Magazine
1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2- inch pieces
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped fine
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 1/4 cups Guinness Draught
1 1/2 tablespoons packed dark brown sugar
1 teaspoon minced fresh thyme
1 1/2 pound Yukon gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and 1/4 teaspoon salt and cook, stirring occasionally, until well browned,8 to 10 minutes.
2. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, 3/4 cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
|Ready for Oven|
|90 Minutes in Oven|
Serves 6 to 8
Friday, March 8, 2013
|Cheesy Creme Brulee|
Before serving, you sprinkle the remainder of the cheese on top of the custard and brown the cheese with a mini propane touch or put them under the broiler. This is the method I used - I am torch less.
The result is a delicious starter to any meal or a perfect light lunch.
This recipe can be found on pages 148-149 in "Around My French Table."
Wednesday, March 6, 2013
|Getting Ready to Toast|
The smell of toasting coconut is delicious. I had family members coming into the kitchen wondering what smelled so good. After you have toasted your coconut set it aside. In a large bowl you whisk together the flour, sugar, baking powder, and salt. Set aside. In another bowl, you add the egg, melted butter, and coconut milk together. Combine the wet and dry mixtures together. Stir in the toasted coconut. Spoon in one third of the batter into the prepared pan. Spoon half of the marmalade over the batter. Repeat the layers. You take a table knife and swirl the marmalade through the bread. Bake for about 60 minutes. Remove from oven and cool. You can't eat the bread right away. You wrap the bread in plastic wrap and let it sit overnight. I thought, will I ever get to taste this bread? Yes, I just had to be patient. The next day, you are ready to enjoy your bread. Yeah! Before serving, spread some melted marmalade over the top of the bread and sprinkle some toasted coconut on top.
After all this waiting, I was more than ready to to taste the bread. It was wonderful. It was moist, had a nice coconut flavor from the milk and toasted coconut. Best of all, it had a tangy flavor from the marmalade. This bread was well worth the wait.
From Better Homes and Gardens
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup coconut milk or milk
1/3 cup butter, melted
1 cup flaked coconut, toasted
3/4 cup lime marmalade, melted*
1 tablespoon lime marmalade, melted
1/4 cup chip or flake coconut, toasted
1. Preheat oven to 350 degrees F. Grease and flour the bottom and 1/2-inch up the sides of a 9x5x3-inch loaf pan; set aside.
2. In a large bowl stir together flour, sugar, baking powder, and salt. In a medium bowl beat egg with a fork; stir in coconut milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1 cup of toasted flaked coconut.
|Batter in Bread Pan|
|Marmalade Over Bread Batter|
|Swirling Marmalade Through the Bread|
Makes 14 servings
*Melting marmalade:Spoon marmalade into a 2-cup microwave-safe measuring cup. Heat 1 to 1-1/2 minutes on 100 percent power, stirring every 30 seconds until marmalade is a spoonable consistency. If softening only 1 to 2 tablespoons on marmalade, heat just 20 to 30 seconds.
|Ready to Slice|
Sunday, March 3, 2013
This recipes makes 6-8 servings.
1 Tbsp olive oil
1 1/2 pounds lean ground beef
2 teaspoons chili powder (more or less to taste)
1-teaspoon cumin (more or less to taste)
1-teaspoon onion powder
1 (14 1/2 ounce) can fire-roasted tomatoes
1 (4-ounce) can green chilies, diced
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced ripe olives
1 cup grated Mexican Cheese (about 4 ounces)
Nonstick cooking spray
1-pound of prepared cornbread mix (such as Jiffy or Bob's Red Mill)
1 Preheat oven to 375°F.
2 Heat olive oil in a large skillet on medium high. Add the ground beef, and brown. Drain the beef and wipe excess oil from the skillet. Return ground beef to the skillet and add salt, chili powder, cumin, and onion powder. Stir until combined well.
3 Mix in fire-roasted tomatoes, chilies, corn, olives, and cheese. Cook for and additional 3 minutes. Add more chili powder and cumin if desired. Spray the insides of a 9x13-inch baking dish with nonstick cooking spray. Spoon filling into the casserole dish.
|Ground Beef Mixture|
|Beef Mixture in Bottom of Prepare Baking Dish|
Friday, March 1, 2013
|Chicken Breast Diable|
This recipe can be found on page 217 in "Around My French Table" or here.