Wednesday Celebrations

Antone's sandwiches, sushi to go and whole foods chicken nuggets.... That is what the family lives on when I'm not at full power.  They don't complain; at times I think they enjoy the change.  However with both feet healed, and still glowing from last week's successful pumpkin dish, I turned to French Fridays with Dorie for a new challenge; I ended up with an elegant midweek meal that turned our usual Wednesday into a celebration: seared duck breast with salad, fresh bread and a bottle of champagne.

Dorie described how un-french we all were for not envisioning duck as a midweek meal.  As grease from these duck breasts flew from the deep enamel pot I learned that not only am I not French, I am not my mother.  Who knew the mess from an elegant French meal rivals that of Southern fried Sunday dinner?  This is a meal I can't wait to share with mom, however it will have to be done at my house where among other things, the standards on frying are quite a bit lower.

The meal came together beautifully, and the family enjoyed coming back round the dinner table for a cheer and check-in on the week's progress.  True to suggestion, the leftovers made a wonderful lunch with fresh greens, tomatoes and cucumbers.  I participated in the early rounds of FFwD, and sadly fell off for several months.  Back at it the past few weeks, this cookbook is slowly becoming a favorite.  I look forward to a good bowl of soup this week!

The Great Pumpkin

After days of limping around the house, I was determined to turn out something fabulous for a Thursday night dinner. With easy prep and a long cooking time, this French Fridays with Dorie recipe had seemed just the project. Up until October 27, all previous Pierce family pumpkins have become jack-o-lanterns.  As I tossed bacon, cheese and a dosing of heavy cream into the pumpkin shell, my husband became more than a bit concerned.  Luckily, he kept the faith.  After what seemed like an eternity in the oven, we sliced up and enjoyed every bite of this dish as I congratulated myself for coming back to the living after days of couch-bound illness.

In Texas, it's hard to see the first sign of fall; the leaves don't change, and the temperature is still in the high eighties.  A little Charlie Brown Great Pumpkin, a baked pumpkin and a bottle of wine; I think we have the new Pierce fall kick off.

The times are changing.  I used to read books, I now carry a Nook.  I used to wonder about old friends, I now see their pictures on facebook.  I used to attend book club, I now cook new recipes from a French Cookbook along with hundreds of cooks I have never met.  What makes me love this cooking group?   There is something comforting about reading through blog posts and noticing how different some people's lives may be, and yet how similar.... as we all sit down to the same meal.  Love the camaraderie, hate the rules; I can't share the recipe.  Buy a copy of the cookbook; this is one recipe you have to make. 

Mommy's French Food

I remember the first time I watched my mother throw anchovies into her spaghetti sauce.  I was in my own moody preteen years, and found the whole thing repulsive.  Unmoved by my moods, my mother continued cooking and ultimately served my favorite sauces: spaghetti puttanesca.  This same angst has caused me to pass over pissaladiere. Anchovies fried into a sauce is one thing, biting into a whole anchovy is quite another. However, with the memory of my failed blini still fresh, I was hungry for a French Friday win.

The beauty of this recipe is in the minimal effort for delicious results.  The long simmered onions were elevated with the addition of chopped anchovies.  And, the crust was a work of art.  Not a crunchy thin crusted pizza, a true flaky French pastry that instantly differentiated this pissaladiere from your gourmet pizza.

Enjoyed with a glass of white wine, this is a meal to have in the midweek, or a great appetizer to have at an elegant dinner party.  Perhaps I'll serve pissaladiere this holiday season instead of blini!   

Hello Failure, it's me.... again....

Stories good and bad.... that was my focus this year.  On average, I have a pretty good success rate in the kitchen.  I have a few meals that don't get at least one good rating, and even fewer that go straight ot the trash.  Enter holidays.  I don't know what happens on the holidays but I cook for days and end up in tears.  I assure you, there are few things as pathetic as a thirty-three year old woman standing amidst 11 scratch made dishes with a glass of champagne in one hand and a kleenex in the other. Interestingly enough, I had the holidays in mind when I attempted the French Friday's with Dorie recipe for Blini with Smoked Salmon and Creme Fraiche.  Some traditions refuse to die.

I swear I followed the buckwheat recipe completely; precise measurements, resting time.... my result was a runny mess resembling some sort of ameba.  Tired, frustrated and worried the dough would ruin my brand new garbage disposal I slopped it into the trash and went to my recipe archives.   In my determination to not waste the smoked salmon and creme fraiche, I rediscovered Martha Stewart's Savory Shortbread.  With a few southern twists, I manipulated this recipe into the perfect canvas for our toppings, and quite possibly, an elegant addition to a Christmas Eve cocktail party.  

Savory Shortbread with Smoked Salmon and Creme Fraiche
Recipe Adapted from: Martha Stewart, marthastewart.com
Ingredients:
2 1/4 cup AP flour
1/8 tsp cayenne pepper
2 sticks unsalted butter, cut into small pieces
2 cups Gruyere cheese, grated
1/2 cup milk
1 TB Worcestershire sauce

1. In the bowl of a food processor, combine flour and cayenne pepper and pulse.  Add the butter and pulse until the flour resmebles a coarse meal; 8-10 seconds. 
2. Add cheese to the food processor and pulse to combine.  Add milk and Worcestershire sauce and pulse until dough just comes together. Have ready several pieces of parchment paper.
3. Form the mixture into 2 one inch diameter logs.  Wrap each in parchment and chill in the refridgerator for at least 1 hour.  
4. Preheat oven to 375 degrees and line two baking sheets with parchment paper.  Unwrap chilled dough and slice into 1/4 inch slices.  
5. Bake until golden, about 12 minutes rotating the baking pan halfway through.

These are divine treats that paired perfectly with the smoked salmon and creme fraiche.  I frozen the second log of dough and plan to defrost and test prior to the big Christmas Eve.... stay tuned.

Beautiful Basics

Comfort food with fresh ingredients.  That's how I describe my cooking.  Though I have a sprinkling of adventurous days, I prefer the simple and comforting dishes over the complex and frustrating.  I guess you could say I like my food like I like my friends. The BLT makes a frequent appearance at our table especially on Saturday or Sunday afternoons.  One of my favorite add-ons to this sandwich is a farm fresh egg fried over easy.  So, when I read Dorie Greenspan's recipe for a deconstructed BLT with eggs, I felt an instant kinship.

I embarked on this recipe after one of those days. The morning began with a heartbreaking news report that brought to question my overall faith in humanity.  I returned home after a hectic work day only to be me with one child with a pile of overdue homework and another child in hysterical tantrums. I was not inspired to cook.  I was, however, inspired to have a good meal. As I collected my ingredients, a small sense of pride interrupted my anxiety and frustration. Over the summer I had canned homemade dijon-style mustard.  With a mason jar filled with this creation and fresh eggs delivered from my local CSA I had a mise en place of beautiful basics indicative of a simpler time.  I took a few liberties with this salad: I baked the bacon in the oven and chose to toss my croutons in butter rather than bacon grease, however once completed, the dish was simply beautiful.  This salad was filling without being heavy; the warm eggs and bacon lent a true entree feel while the sun-dried and cherry tomatoes balanced each bite with a zap of sweetness; the perfect meal to end a marathon day.  Over our BLT salad, the family sat together; more quiet than enthusiastic, but together.  It seems that in a crazy world, one can find peace in the basics.  Especially when bacon is involved. 

My one regret with this recipe was not attempting the homemade mayonnaise.  With a wonderful dressing made with homemade mustard, it seemed a crime to break out the jar of Hellmans. Homemade mustard has proven to be a great addition to my pantry.  This flavorful condiment gives a kick to sandwich spreads, salad dressings, even macaroni and cheese.  It also gives you the pride of adding one more homemade component to your meal.

Dijon-Style Mustard
Recipe By: Rick Field and Rebecca Courchesne
William's-Sonoma The Art of Preserving
Ingredients:
1 1/3 cups dry mustard
2 cups dry white wine or flat champagne
1 yellow onion
3 cloves garlic, finely chopped
2 tsp sugar
2 tsp salt

Makes 2 half pint jars

1. Have ready hot, sterilized jars and their lids (see manufacturer instructions)
2. In a bowl, stir together the mustard and 1/2 cup water until smooth.  Set aside.
3. In a small non reactive saucepan, combine the wine, onion and garlic.  Bring to a boil over high heat.  Reduce the heat to medium, stir in the sugar and salt and simmer, uncovered, stirring often, until reduced by half, about 20 minutes.  
4. Pour the wine mixture through a fine-mesh sieve into the mustard and stir until combined.  Transfer to the saucepan and cook over medium heat, stirring frequently, until thickened, about 20 minutes.
5. Spoon the hot mustard into the jars, leave 1/4 inch of headspace.  Remove any air bubbles and adjust the headspace, if necessary.  Wipe the rims clean and seal tightly with lids.  Store the jars in the refrigerator for up to 1 year.  For the best flavor, let stand for at least 2 weeks before using.  

This BLT salad was another recipe from Dorie Greenspan's Around my French Table.  Log on to www.frenchfridayswithdorie.com for more blogs on how this meal was enjoyed at tables around the world.  

French Poodles

I don't know if I'm a stickler for tradition or merely set in my ways, but I love designated family dinner nights.  Regardless of television shows, house guests, or a mere lack of desire the family sits together, eats a meal and learns to coexist.  So, when the my oldest child's soccer practice threatened a scheduled family dinner, I refused to see the tradition die.  We now enjoy an early bird special one night week.  With dinner and dishes finished by 6:00, a new tradition was born: baking night with my youngest.  As the oldest heads out the door with her cleats, the youngest and I grab flour and sugar and promise warm cookies after practice.  This week, we elevated our baking efforts with Dorie Greenspan's elegant French Madeleines.  We then balanced that elegance by making dog biscuits.  Balance: it's the key to parenthood and its largest hurdle.

Perhaps it's their French heritage, but I expected Madeleines to be difficult; they were not in the least.  In fact, it took no more than fifteen minutes for me and my four year old sous chef to bring together the batter and place it in the fridge to chill.   After a quick clean up, and a new mise en place (a true necessity when cooking with your children) we were ready to offer culinary excellence to our beloved doggie.
Growing up, my mother would prepare a 'stew' for our family pets.  It consisted of dry dog food, hot water and mix-it.  It smelled horrific; hence, the dogs were only fed in our laundry room, and mealtime was quickly followed by a thorough clean up.  As I prepared to make dog food in my kitchen, I was a bit worried about the pending aroma.  I'm happy to report that these treats not only utilize typical pantry staples, but lend the homey smell of freshly baked muffins.  As these treats cooled, the chilled Madeleine dough was placed into molds and baked to a beautiful brown.

Peanut Butter- Banana Dog Treats
Recipe Created by: Rachel Ray 
Ingredients:
1 egg
2 TB honey
2 bananas, mashed with a fork
1/4 cup peanut butter
3 1/2 cups whole wheat flour
1 tsp baking powder
1 tsp cinnamon

1. Preheat oven to 350 degrees.  In a bowl, whisk together the egg, honey, bananas and peanut butter.  Stir in 3 cups of water; whisk until smooth.
2. In a separate bowl, stir together the flour, baking powder and cinnamon; add to the egg mixture.  
3. Spray two 12 cup muffin pans with cooking spray; fill each cup three quarters full.  Bake until browned, about 30 minutes. Let cool. 

With a plate of warm cookies prepared for our pre-teen, and a plate of fresh biscuits prepared for our pup all was well in the Pierce household.  Well, for that evening anyway.  It is amazing how an interruption can shake up routine just enough to make an improvement.

These Madeleines are another fantastic recipe from Dorie Greenspan's Around my French Table.  I highly recommend picking up a copy and visiting www.frenchfridays.com for more blogs on how this recipe was enjoyed at hundreds of tables this week.   

  

Slow down and diet.... like the French

For me, the month of December is 31 days of excused indulgence.  Dinners with family always include amazing food, fantastic wine and all the love your heart can take.   When the new year rolls around, I'm poised and ready to take on some challenges and lose the inevitable five to seven pounds picked up along the way. Determined to continue the French Friday's with Dorie, I flipped through the January recipe selections in search of something quasi diet-friendly.  After reluctantly vetoing the chocolate cake, I selected the paris mushroom soup.  Who knew I was in for not only a great lunch but the solution to a holiday heartache.

I have hosted two Thanksgiving dinners in my life both involving tears and a runny version of Martha Stewart's green bean casserole....now I know why: impatience.  Fresh off a wonderful holiday, my soul was a bit more patient than usual and I didn't rush through my recipe.  I patiently waited as my mushrooms released and absorbed their liquid. ALL of their liquid.  My, how the mushrooms shrink... my, how much liquid I have been leaving in my green bean casserole...my, how much stress I have mistakenly taken out on my husband who interestingly enough always tells me to slow down.


After properly reducing the mushrooms I added the white wine and once again let the liquid fully absorb.  At this stage, I was a mere 20 minutes and a swirl of the immersion blender from a lovely meal.  I took Dorie's recommendation and placed the raw salad into the bowl before ladling the hot soup atop.  My spring onions were a bit too strong, however the variety of textures gave this simple soup beautiful depth.

This recipe was fantastic, and though mushrooms are not a favorite in my house, I will keep it on file for holidays and dinner parties.  I have come to love Around my French Table not only for the thoughtful instruction, but the array of recipes that call for a short list of ingredients and produce a dish with immense flavor.  Dare I say that Around my French Table is not only teaching me French cuisine, but  flavors in general?  Seems high time to slow down and enjoy 2011.

Sweet Holiday Tradition

Growing up, the month of December seemed to exist as a mere countdown to Christmas Day; a day when treasures were ripped open making life instantly better. And, what a downer 7:00 Christmas Day would be; the gifts were opened, the meal was eaten and life went back to normal.  Many years later, I still love Christmas for the excitement of the new and the comfort of old traditions.  In our house, few traditions have had the staying power of baking day.

I have always baked Christmas gifts, however this was the first year that I involved my three year old.  With an unexpected chill in the air and Christmas carols blasting from the stereo, the youngest and I took to the kitchen for an afternoon of mixing and measuring.  One of our first creations were Dorie Greenspan's Speculoos; a delicious brown sugar cookie that seemed perfect for small gift bags.  There was only one problem; I used up all of my dried ginger on some stir fry the week before.  Since caution had already been thrown to the wind with a three year old sous chef, I decided that allspice would work just fine, as it turned out, it did.  With warm spices these cookies had a distinct 'Christmasy'  taste.   My only disappointment was my decision to use a 3 inch biscuit cutter which did not offer a very interesting shape.  Later that week, I picked up a mitten shaped cutter from Sur la Table and made another batch for family travelers...perfect!  Encouraged by our success, my young helper and I added Snickerdoodles to the prep list which with their cinnamon sugar coating were the perfect companion.

I have tried many Snickerdoodle recipes over the years and prefer the following as it gives the lovely chewy texture.


Snickerdoodles
Recipe created by: Carole Clements


1/2 cup butter at room temperature
1 1/2 cup sugar
1 tsp vanilla extract
2 eggs
1/4 cup milk
3 1/2 cup flour
1 tsp baking soda
1/2 cup walnuts or pecans, finely chopped (I omitted these)
For the Coating
5 TB sugar
2 TB cinnamon

1. With an electric mixer, cream the butter until light. Add the sugar and vanilla and continue until fluffy.  Beat in the eggs, then the milk. 
2. Sift the flour and baking soda over the butter mixture and stir to blend.  Stir in the nuts, if using.  Refrigerate for 15 minutes.  Preheat oven to 375,  Grease 2 cookie sheets.  
3. For the coating, mix the sugar and cinnamon.  Roll Tablespoons of the dough into walnut sized balls.  Roll in the sugar mixture.  You may need to work in batches.  
4. Place dough balls two inches apart on the prepared baking sheets and flatten slightly.  Bake until golden, about 10 minutes. Transfer to a rack to cool.

These were amazingly popular cookies both among preschoolers and adults alike.  In the end, baking day not only gave the youngest and I a chance to indulge our Christmas spirit, but actually mark tasks off the holiday to-do list.  And, I must admit, watching our cookies being nibbled by family members throughout the week was a joy unparalleled.  Looking for a tradition to add to your list, or just an easy activity for last few days of Christmas vacation? Break out the flour and sugar... sweet tradition is waiting!  

Louboutin Soup

Since we're on the subject of guilty pleasures, I feel obligated to address my shoe addiction.  Few things make me happier than sliding my manicured foot into a great shoe; and these shoes were worn to virtually every appropriate occasion in 2010.  I love the design, the heel and, of course, the perfectly painted red sole that reminds me of their fabulousness should I ever dare to forget.  A semi realist, my favorite thing to pair with fabulous shoes is a $12 vintage dress from a second hand  store. I majored in Economics after all. 

This week's French Friday selection was a potato and leek soup; a humble soup with great flavor, but on its own, a bit drab. Then I added the recommended truffle oil and instantly transformed this soup from meager to chic.  Truffle oil is the Louboutin shoe potato leek soup is the $10 dress and together they are fabulous.

Requiring a short list of relatively inexpensive ingredients this recipe was quite attractive.  One quick grocery trip and some basic prep work later and the house was filled with the delicious aroma of onions frying in beautiful butter.  

Once the potatoes and leeks joined in with the stock, I was able to leave my vegetables to simmer and tackle the latest list of holiday chores. A mere forty-five minutes later I had a beautiful lunch that not only knocked the chill from my bones, but made me hunger for a trip to Paris with my expensive shoes in tow. 

*For this and other fantastic recipes, purchase a copy of Around my French Table available via My Loves on Amazon.  Visit French Fridays with Dorie and read what other members cooked up this week.

Cure your holiday blues!

After attending a fabulous Christmas party, the husband and I left the cold temperatures of the North and returned to a surprisingly chilly South.  Adding to our week of gray weather were deadlines, finals and the inevitable commitments of the holiday season; it was not long before we resembled the Charlie Brown Christmas Tree.  Determined to elevate my mood, I flipped through Dorie Greenspan's Around my French Table and quickly added her Beef Daube to our weekly menu.  After minimal prep and the lovely stress release of using a cleaver, I slid a bubbling pot of goodness into the oven certain that I had found the cure to holiday funk.  Perhaps it was the memories of my grandmother's beef stew that elevated my mood, or, perhaps it was the two and half hours of braising time that I spent sipping red wine, flipping through holiday photo books and listening to the wonderful yet horrid sounds of the season offered by AT&T U Verse. 

Isn't it fantastic when you have a good meal and a life lesson all at once? After cooking this beef in the recommended Central Region Syrah, I may have discovered why my beef stews and stracottos have  been mediocre; I always cooked them in a Cabernet.  The light taste of Syrah combined with the onions and shallots softened in bacon grease were the makings of a beautiful broth with a deep and smoky flavor.  After devouring my bowl and sopping up the broth with a fresh piece of bread I sat back full of both good food and a Christmas spirit.  

All in all, this dish requires the effort of a crock pot meal yet gives the bragging rights of French cuisine.  Feeling the holiday stress?  I invite you to slide your own beef daube into the oven. What better way to let your heart be light.

*For the Beef Daube and other fantastic recipes, purchase a copy of Around my French Table available via My Loves on Amazon.  Visit French Fridays with Dorie and read what other members cooked up this week.

it's cold, it's raining, it's French!

Once in a while, everyone needs a good rainstorm. Rain either inspires me to bake delicious treats, or barely move from the couch. This past week, I choose the latter.  With my youngest at my side I indulged in an afternoon of hot tea and Charlie Brown specials as rain pounded our windows.  Wanting to continue our quiet afternoon but not wanting to order a pizza, I gladly attempted another recipe from Around My French Table appropriately titled Roast Chicken for Les Paresseux translation: Roast Chicken for Lazy People.


Roast chicken is one of my favorite meals if only for the mouth watering aroma. Resting on two slices of bread, this low maintenance chicken shared tight quarters with onions, carrots and potatoes and roasted to perfection. After a mere ninety minutes in the oven, the family, happy to be in front of our fireplace,  came together and enjoyed this simple and delicious meal.  How wonderful it felt to take a break from the maddening schedules of our daily grind; even more wonderful is a meal that actually celebrates this break.  For me, this simple meal alleviated any guilt from spending an afternoon on the couch and reminded me to enjoy the people for whom I spend hours in the kitchen.


Any leftovers? We nearly devoured the entire bird in one sitting; however the leftover meat added to a wonderful lunch the following day when tossed with fresh arugula and an equally low maintenance dressing.   Consider this the salad dressing for les paresseux.


Dijon Salad Dressing:
Food Network Magazine November 2010
2 tsp dijon mustard
2 tsp white wine vinegar
3 TB olive oil
salt and pepper

1. In a small bowl combine the mustard and vinegar.  Whisk in the olive oil and season to taste. 

*For the roast chicken for les paresseux and other fantastic recipes, I encourage you to purchase Dorie Greenspan's Around My French Table available via My Loves on Amazon. 

French Food at the Southern Table

Romantic and elusive; that's how I describe French cuisine.  With a minimal understanding of the flavor profile and techniques, I assumed that the creation of anything beyond French Toast  required a stint at Le Cordon Bleu, a quaint apartment that is food market adjacent and a Vespa with a basket full of fresh flowers.  I was quite discouraged until I came across French Fridays with Dorie Greenspan.  Each week Dorie guides foodies through her newest book Around my French Table  as she answers questions and reads various blog posts.  So, last week when a dear friend suggested taking our children to the museum,  I suggested that we continue our fall celebration by heading back to my house for a post-museum dinner with an attempted French flair.  Old habits die hard. 

Our first course was the tastey and unexpected Dijon Tart.  Had this recipe not been accompanied by a beautiful picture, I most likely would have lost my nerve.  Mustard as a main ingredient? To say I proceeded cautiously would be an understatement.  After enjoying a plate of fresh bread and cheeses, I presented my guests with this creation.  The taste?  Nothing short of amazing.  The delicate crust encased the fresh vegetables and fluffy egg and cream filling with elegance and ease.  As someone who rarely adds mustard to anything but a hot dog, this was the perfect dish to expand the palate.  

After an appetizer such as this a roasted chicken with vegetables seemed the perfect entree.  Like many new cooks, there was a time when I avoided whole chickens fearful of the whole 'cleaning' process.  Now I have roasted dozens of chickens and suggest one of two solutions: have your butcher complete the task for you, or purchase a free range organic chicken which usually has the inner parts safely packaged in a bag that you can pull out and dispose.  I'm so happy to have cleared this hurdle as a roasted chicken is a one pan dinner that is easy delicious and oh so beautiful.  For years I followed a recipe for all of my chickens, however I now fly solo with the following.


Roasted Chicken 
Recipe created by: Lori Pierce
Ingredients:

• 1 5-pound Free Range Chicken
• 1 lemon cut into fourths
• 2 yellow onions, 1 cut into fourths 1 thinly sliced
• 1 head garlic cut in half and left in the skins
• 2 sprigs fresh rosemary
• 1 bay leaf broken into pieces
• 4 carrots peeled and sliced into thirds
• 4-5 yukon gold potatoes cut into fourths
• 3 TB unsalted butter, softened
• dry white wine
• sea salt and freshly ground pepper

1. Preheat oven to 400 degrees
2. Take a deep breath, clean the chicken and place into a roasting pan.  Liberally salt and pepper the chicken inside and out.   
3. Stuff chicken with the lemon and onion wedges, garlic, rosemary and bay leaf.  
4. Rub the chicken with the butter being careful not to tear the skin.  Scatter the carrots onions and potatoes around the bird and sprinkle with salt and pepper. 
5. Pour white wine into the roasting pan; I use to fill the bottom of the pan by about a quarter of an inch.  This is depending on your taste. 
6. Roast for about 45 minutes before you start checking the chicken.  It is fully cooked when you pierce the leg and the juices run clear, or when it registers 180 on a meat thermometer. (I like to take the chicken out at 165 degrees as it will continue to cook during the resting period.) 
7. Remove the chicken from the roasting pan and set on a cutting board, cover with foil and allow to rest. 
8. Toss the vegetables in the roasting dish and return to the oven for 10-15 minutes more roasting time.
9. Once the vegetables come out of the oven, uncover and carve the chicken.  Serve and enjoy! 

This meal was a backdrop for a fantastic evening.  The children continued their playdate by painting what I'm sure are French Impressionists portraits, the adults enjoyed some wine and conversation before we all gathered around the table. It seems that Dorie's French Table transitions well to my Southern table.  

*For the Dijon Tart and other fantastic recipes, I encourage you to purchase Dorie Greenspan's  Around My French Table available via My Loves on Amazon.