Artwork by Jacob

Artwork by Jacob

Friday, October 21, 2016

French Fridays - Chicken, Apples, and Cream a la Normande

Continuing on my French cooking journey, I had some extra cream and searched through Around My French Table and came across this chicken recipe; Chicken, Apples, and Cream a la Normande.

We rarely make dishes with a sauce so this recipe was a treat. Skinless, boneless chicken breasts are dredged in flour, salt and pepper then cooked in a skillet with butter and olive oil. Additions of apple, onion, mushrooms along with chicken broth, brandy and heavy cream make up the side/sauce portion. This was delicious and my husband deemed it restaurant worthy.

Chicken, Apples, and Cream a la Normande page 218 from Around My French Table by Dorie Greenspan.

Tuesday, October 11, 2016

Custardy Apple Squares

One of our two baking assignments this month for Tuesdays with Dorie are these Custardy Apple Squares. I decided to make these first as part of our Rosh Hashanah dinner. 
This simple cake came together quickly. I used my food processor to thinly slice three apples as I did not have a mandoline. The ingredients include flour, baking powder, eggs, sugar, vanilla, whole milk and butter. After the batter is made the apples are gently coated then put in an 8-inch square pan and baked.

I had my piece with just a dusting of powdered sugar but the rest of the family opted for ice cream. The reviews were that it tasted like noodle kugel and since we had noodle kugel for dinner I am not sure I made the right dessert. I enjoyed the apple flavor but some thought it was too plain. I probably should have added one of the Bonne Idees.

Tuesdays with Dorie is an international baking group working our way through Dorie's cookbooks. We do not publish the recipes instead we encourage you to buy the book. To see what others made this week head over to Tuesdays with Dorie.

Friday, October 7, 2016

Breakfast Biscotti - Cookies and Kindness

Dorie Greenspan has started a new revolution, Cookies and Kindness. The directive; bake cookies, share them, post what you bake and share. This month's theme is being kind and sweet to colleagues. I am a Registered Dietitian working in healthcare so my colleagues are nurses. So this month's Breakfast Biscotti went to the hard working nurses that I interact with on a daily basis.

To say that these were a hit is an understatement, I had nurses waiting for me to take this photo so that they could dive in. I know that the nurses appreciated my baking. The best compliment ever, an empty plate.

Bake cookies. Share them. Post what you bake and share. Cookies and Kindness

Friday, September 30, 2016

French Fridays - Hachis Parmentier

It is officially Fall in the northern hemisphere and I have been craving foods that we associate with Fall. Despite the fact that we are expecting a heat wave in California, I thought it was safe to turn on the oven and make Hachis Parmentier the French version of Shepherd's pie from Around My French Table by Dorie Greenspan.

This was a huge hit with my family. The meat was so tender from the 1 1/2 hours of simmer time prior to baking in the oven. My favorite part was the mashed potatoes topped with Gruyere and Parmesan.

Continuing with my Fall theme meal I made All-In-One Holiday Bundt Cake from Baking From My Home To Yours by Dorie Greenspan. This was also a hit with the family and my mother-in-law asked for the recipe, always a good sign. This cake included pumpkin, apple, cranberries and pecans with spices of cinnamon, nutmeg and ginger. All flavors reminiscent of Thanksgiving.

Hachis Parmentier page 258.

All-In-One Holiday Bundt Cake page 187.

Tuesday, September 27, 2016

Apple Tarte Flambee

Tarte flambee is like a pizza built on a thin base of bread dough and topped with a mixture of cream cheese, plain Greek yogurt, heavy cream, sugar and sliced apples. When I read through the directions for this recipe, it had my husband's name written all over it. We have a pizza stone and my husband is in charge of making pizza in our family.

Pizza for dessert was not only delicious but fun. We used the pizza stone in our BBQ which is usually where we make pizza. I did not have high expectations for this one, I am not sure why, but this exceeded all my thoughts. I can't wait to make this again especially for friends.

Tuesdays with Dorie is an international baking group working our way through Dorie's cookbooks. We do not publish the recipes instead we encourage you to buy the book. To see what others made this week head over to Tuesdays with Dorie.

Tuesday, September 13, 2016

Edouard's Chocolate Chip Cookies

The latest recipe from Baking Chez Moi were these devilishly delicious chocolate chip cookies. It really is hard to eat just one.

These cookies are worth the 2 hour chill time required before baking. The addition of almond flour is the unique ingredient that makes them oh so scrumptious.

I recommend you make Edouard's Chocolate Chip Cookies from Baking Chez Moi, you won't regret it.

Friday, September 9, 2016

French Fridays - Quiche Lorraine

Recently searching through Around My French Table for recipes I came across Quiche Lorraine, a French classic I had not made yet. A quick inventory found I had both bacon and Swiss cheese in my refrigerator, a doable recipe.

Perfection, you can't miss with a classic. I have been making Dorie's tart dough so often now that I have it down to a science. Traditional ingredients call for Gruyere cheese and smoked bacon cut in lardons but I used regular bacon and Swiss cheese. With the addition of a caramelized onion, eggs and heavy cream this was the perfect dinner served with a salad.

Recipe available on page 157 of Around My French Table by Dorie Greenspan.