Clafouti

Aka Cherry Flan.  It's basically pancake batter poured over cherries in a baking dish.  I halved the recipe and put it in a smaller baking dish for Jeremy and myself.  It was good.

Clafouti   (2013 Cookbook Challenge)
from Mastering the Art of French Cooking
Serves 6-8 people

Ingredients:
2 cups pitted black sweet cherries
1&1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup flour
another 1/3 cup granulated sugar
powdered sugar, if desired

Directions:
Place milk, 1/3 cup sugar, eggs, vanilla, salt, and flour in a blender in the order listed.  Cover and blend at high speed for a minute.  Pour a 1/4" layer of batter into a greased pyrex pie plate or fireproof baking dish.  Bake at 350º for a few minutes until the film is set.  Spread the cherries over the batter and sprinkle on the remaining 1/3 cup sugar.  Pour the rest of the batter over the top.  Bake for about an hour.   It's done when it has puffed and browned and a knife comes out clean.  Serve warm.  Sprinkle powdered sugar on top if desired.

Pad Thai

I felt like switching things up from our normal meat and potatoes meal, so I found this Thai-inspired recipe using shrimp.  I was excited to find an individual packet of tamarind paste at Sendik's for only $2 since it's unlikely I'll use it for anything else.  The cookbook said you could substitute 1/3 cup lime juice and 1/3 cup water and use brown sugar instead of white, but I wanted to keep the recipe as authentic as possible.  It tasted great--just enough heat to make my lips and tongue tingle a bit.

Pad Thai  (2013 Cookbook Challenge)
Recipe from America's Test Kitchen: The New Best Recipe
Serves 4

Ingredients:
2 tablespoons tamarind paste
3/4 cup boiling water
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons sugar
3/4 teaspoon cayenne pepper
4 tablespoons peanut or vegetable oil
8 ounces dried stick noodles, about 1/4" wide
2 large eggs
salt
12 oz medium(40-50/lb) shrimp, peeled and deveined
3 garlic cloves, minced or pressed
1 medium shallot, minced
2 tablespoons dried shrimp, chopped fine (optional) - I couldn't find
2 tablespoons chopped Thai salted preserved radish (optional) - I couldn't find
6 tablespoons chopped unsalted roasted peanuts
3 cups (6 oz) bean sprouts
5 medium scallions, green parts only, sliced thin on sharp diagonal
1/4 cup loosely packed cilantro leaves (optional)
lime wedges for serving (optional)

Directions:
Rehydrate the tamarind paste in the boiling water for about 10 minutes, and push through a mesh strainer to remove any seeds or fibers and extract as much pulp as possible.  Stir the fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons of the oil into the tamarind liquid; set aside.

Cover the rice sticks with hot tap water in a large bowl; soak until softened and pliable, but not fully tender, about 20 minutes.  Drain noodles and set aside.   Beat eggs and 1/8 teaspoon salt in a small bowl; set aside.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until just beginning to smoke.  Add the shrimp and sprinkle with a pinch of salt.  Cook, tossing occasionally, until the shrimp are opaque and browned around the edges, about 3 minutes.  Transfer shrimp to a plate; set aside.

Off the heat, add the remaining tablespoon of oil to the skillet and swirl to coat.  Add the garlic and shallot and cook over medium heat for a minute or two, stirring constantly, until light golden brown.  Add the beaten eggs to the skillet and stir vigorously with a wooden spoon until scrambled and barely moist, about 20 seconds.  Add the rice noodles, dried shrimp (if using), and salted radish (if using) to the eggs.  Toss with two wooden spoons to combine.  Pour the fish sauce mixture over the noodles, increase the heat to high, and cook, tossing constantly, until the noodles are evenly coated. 

Scatter 1/4 cup of the peanuts, the bean sprouts, all but 1/4 cup of the scallions, and the cooked shrimp over the noodles.  Continue to cook, tossing constantly, until the noodles are tender, about 2-3 minutes.  Transfer to a serving platter and sprinkle with the remaining scallions, peanuts, and cilantro (if using).  Serve immediately and garnish with lime wedges if desired.

Poached Stuffed Chicken Breasts

I find it difficult to cook recipes from cookbooks without any pictures.  But James Beard's American Cookery book needed to be opened, so I chose this very approachable recipe.  He wrote that this was his mother's recipe.  It was easy to make, and we especially liked the sauce, which was needed to give it some moisture.

Poached Stuffed Chicken Breasts  (2013 Cookbook Challenge)
Recipe from James Beard's American Cookery
Serves 6

Ingredients:
6 boneless, skinless chicken breasts
1 stick (1/2 cup) butter
3 tablespoons chopped shallots or onions
4 tablespoons chopped fresh parsley
1 teaspoon thyme
1/2 tablespoon salt
freshly ground black pepper
chicken broth

Sauce:
3 tablespoons butter
3 tablespoons flour
chicken broth from recipe
2 egg yolks, slightly beaten
1 cup cream
1 teaspoon lemon juice
salt and pepper
chopped parsley

Directions:
Cream the butter and stir in the shallots, herbs, salt, and pepper.  Spread a generous amount of butter mixture on one side of each chicken breast and fold over the other half, securing with a toothpick.  Place in a large skillet and just cover with well-seasoned chicken broth.   Bring to a boil and reduce heat to simmer.  Simmer about 12 minutes until done, turning chicken halfway through cooking.  Transfer to a hot platter, and let the chicken broth reduce in the pan over high heat for a little while. 

To make the sauce, melt butter in a saucepan and blend in the flour, cooking and stirring 2-3 minutes.  Strain and stir in 1&1/2 cups of the heated chicken broth and continue stirring until the mixture thickens.   Combine the egg yolks and cream.  Spoon a little of the sauce into the egg mixture to temper, and then stir back into the sauce.  Stir in the lemon juice and season with salt and pepper.  Heat until thickened but do not let boil.  Spoon over the chicken breasts and sprinkle with parsley if desired.

Arroz con Pollo and Broccoli Casserole

 

I had chicken breasts I had moved out of the freezer last night, brown rice in the cupboard, and broccoli in the fridge that I wanted to use up.  So I paged through my cookbooks and found these two recipes.   The Arroz con Pollo (Chicken with Rice) recipe was very good--and easy to make!  Best of all, I already had all the ingredients on hand (Instead of a whole chicken, I scaled down the recipe and just used a couple chicken breasts).  I really liked the flavor the saffron imparted on the brown rice.   The Broccoli bake was okay.  I took some liberties with the recipe based on what I had on hand and to scale it down so we didn't have more than one day's worth of leftovers. Overall, it was okay, but I thought it was a little too saucy.  I like cheese and broccoli together, but it needed more broccoli and less of the cheese sauce (I can't believe I'm saying that).

Arroz con Pollo    (2013 Cookbook Challenge)
Adapted from How to Cook Everything
Serves 4

Ingredients:

2 tablespoon extra virgin olive oil
1 medium onion, chopped
salt
freshly ground black pepper
3/4 cup rice
pinch saffron threads
1&1/2 cups chicken stock
4 small chicken breasts/tenders (~1 to 1&1/2 lbs total)

Directions:
Heat olive oil over medium high heat.  Add onions and a sprinkling of salt and pepper.  Cook, stirring occasionally, until onions soften and become translucent.   Add the rice and stir until coated with oil, a minute or two.  Sprinkle with the saffron and stir.  Nestle the chicken pieces in the rice, and more salt and pepper, and pour in the stock.  Bring mixture to a boil, then lower heat.  Cover and simmer for about 20 minutes until all the liquid is absorbed and the chicken is cooked through.

******

Broocoli Casserole   (2013 Cookbook Challenge)
Adapted from Dairyland Seed 100 Years and Still Cooking
Serves 4

Ingredients:
1 head of broccoli, chopped into florets
1 egg, beaten
3/4 cup shredded cheddar cheese
1/2 can cream of mushroom soup
2 tablespoons milk
2 tablespoons mayo
1 tablespoon Dijon mustard
2 tablespoons butter, melted
1/2 cup Panko bread crumbs (or crushed Saltine crackers)

Directions:
Mix together the egg, cheese, soup, milk, and mustard in a large bowl.  Add the broccoli and stir to coat.  Transfer to a 2-quart casserole dish.   Toss the Panko and melter butter together.   Sprinkle over the broccoli.  Bake, uncovered, in a 350º oven for 45 minutes.

Pear-Date Streusel Bars

I think these bars are super yummy.  I volunteered to bring a dessert to a ladies' lunch after our tennis match, so I broke out this recipe.  Everyone seemed to enjoy them.  I've made these bars before, but I don't think I've ever posted the recipe.  Here it is.

Pear-Date Streusel Bars
from Betty Crocker's New Eat and Lose Weight Cookbook
Makes 36 bars; 85 calories/bar

Ingredients:
1 can (16 oz) pear halves in extra-light syrup
1 package (8oz) chopped dates
1 cup flour
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reduced-calorie spread (or margarine or butter)
powdered sugar, if desired

Directions:
Finely chop the pears.  Heat the pears, pear juice from can, and dates to boiling in a medium saucepan over medium-high heat.  Once boiling, reduce heat to low and cook uncovered, stirring occasionally, until thickened.  Cool slightly.

Meanwhile, mix flour, oats, brown sugar, baking soda, and salt in a large bowl.  Cut in butter until mixture resembles fine crumbs.  Reserve 1 cup crumbly mixture for topping.  Press remaining mixture in bottom of a 13x9" pan coated with nonstick cooking spray.  Bake at 350º for 15 minutes.

Carefully spread date mixture over crust.  Sprinkle with remaining crumbly mixture.  Bake for another 30 minutes or until lightly golden brown.  Cool completely.  Sprinkle with powdered sugar if desired.  Cut into 2 x 1&1/2" bars.

Molasses-Glazed Pork Chops and Parmesan-Crusted Asparagus

Tonight's meal was quite delicious.  I really liked the glaze on the pork chops.  The recipe called for thin-cut chops, but I had a couple thick ones in the freezer, so that's what I used--I just had to cook them longer.  And it was the best asparagus I ever made.  I suppose if you put Parmesan breading on anything it will taste good. :)

Cider Vinegar-&-Molasses-Glazed Pork Chops  (2013 Cookbook Challenge)
from Eating Well Serves Two

Ingredients:
2 thin-cut boneless pork chops, trimmed of fat
1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
1/2 jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
2 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon reduced-sodium soy sauce

Directions:
Heat oil over medium-high heat in a medium skillet.  Add pork and cook until browned and no longer pink in the middle, about a couple minutes per side.  Transfer to a plate and cover with foil to keep warm.

To the skillet, add shallot, jalapeno, and garlic; cook, stirring often, until slightly softened, about 2-3 minutes.  Add molasses, vinegar, mustard, and soy sauce, and bring to simmer.  Cook, stirring occasionally, until thickened, about 2 to 4 minutes.  Return the pork and any accumulated juices to the pan and turn to coat with sauce.  Serve the pork with the sauce.

****** 

Parmesan-Crusted Asparagus
from America's Test Kitchen: Cooking for Two 2013

Ingredients:
1 pound (1/2" thick) asparagus, trimmed
salt and pepper
1/2 cup grated Parmesan cheese
1/3 cup Panko bread crumbs
1/2 tablespoon melted butter, cooled
pinch Cayenne pepper
1 large egg white
1 teaspoon honey

Directions:
Preheat oven to 450ºF.

Using a fork, poke holes in each asparagus spear.  Toss with a little salt and let stand for 30 minutes on a paper towel to draw out the moisture.

Meanwhile, combine the Parmesan cheese, Panko crumbs, Cayenne pepper, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and melted butter, and place in a shallow dish.

Using a hand-held mixer, whip egg white and honey together on medium-low speed until foamy.  Increase speed to medium-high and continue to whip until soft peaks form.  Transfer to a second shallow dish.

Dredge each asparagus spear in the egg white and then coat with Parmesan mixture.  Place on an  aluminum foil-lined baking sheet and bake at 450ºF for about 6-7 minutes until bread crumbs are golden brown.

Burgundy Beef Stew

I wanted to use up the red wine and beef stock in the fridge I still had leftover from the Coq au Vin recipe, but I didn't want a labor-intensive recipe since I work this week and didn't have a long time to slave over the stove.  We've been eating a lot of chicken lately, so I wanted something different.  I found this recipe for Beef Stew in a Slow Cooker magazine.  I didn't have any Burgundy wine, so I just used up the Cabernet Sauvignon.  We couldn't taste the wine at all.  Overall, we thought the dish could have used more seasoning (even though I used more than the recipe even suggested), but we enjoyed it anyway. 

Burgundy Beef Stew
from Better Homes & Gardens: Ultimate Slow Cooker
Serves 6

Ingredients:
2 pounds boneless beef chuck pot roast, cut into 1" pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 medium carrots, chopped
1 onion, coarsely chopped
1 (9 oz) package frozen cut green beans
2 cloves garlic, minced
1 (14 oz) can reduced-sodium beef broth
1 cup Burgundy wine
Egg Noodles, cooked (optional)

Directions:
Place beef in a 4-quart slow cooker and sprinkle with salt and pepper.  Stir in carrots, onions, green beans, and garlic.   Pour broth and wine over everything in the slow cooker.   Cover and cook on low for 10-12 hours, or on high for 5-6 hours.   Serve with juices in a bowl, or if desired, serve over noodles.

Mint and Chip Cheesecake

This is what I made as a birthday treat for me and my coworkers.  I asked a fellow coworker (her birthday was just one day earlier than mine) what her favorite dessert was and she said cheesecake, so I found this recipe.  I liked it, although the mint was subtle and I think it could have used even more mint flavor.  I was a little scared that I had overcooked the cake because the top turned brown, but the inside was perfect.

Mint and Chip Cheesecake
from Better Homes and Gardens - Great Cheesecakes

Ingredients:
2 cups chocolate cookie crumbs (I used ~2/3 package of Oreo cookies in food processor)
1/2 cup butter, melted
2 (8 oz) packages cream cheese, softened
1 cup sugar
1/4 cup green crème de menthe
3 eggs
24 oz carton sour cream
1 cup miniature semisweet chocolate chips
1 oz semisweet chocolate, chopped
1 teaspoon shortening

Directions:
In medium bowl, combine cookie crumbs and melted butter.  Press mixture onto bottom and 2 inches up sides of 9" springform pan.

In a large mixing bowl, beat cream cheese and sugar.  Beat in crème de menthe.  Add eggs all at once and beat on low speed until combined.  Stir in sour cream and mini chocolate chips until combined.  Pour into crust-lined pan.

Place springform pan on a shallow baking pan and bake at preheated 375ºF oven for 50-55 minutes or until center appears nearly set when gently shaken.  Cool on wire rack for 15 minutes.  Loosen sides of pan and cool another 30 minutes.  Remove side of pan and cool a little longer.  Cover and chill for 4 to 24 hours.

Before serving, in a small saucepan, combine 1 oz chocolate and shortening.  Cook and stir over low heat until melted.  Drizzle chocolate over cheesecake.  Chill 30 minutes or until chocolate is set.  Serve.

Coq au Vin and Pommes de Terre Sautées

For tonight's dinner, I decided to take on a Julia Child classic--Coq au Vin (aka Chicken in Red Wine with Onions, Mushrooms, and Bacon).  I even stayed true to the recipe by including the evil mushrooms.   I figured Jeremy would enjoy them (and amazingly, I didn't hate them).  Instead of Cognac (which would have cost me $35 for a large bottle which I'd rarely use again), I bought a small bottle of Brandy at the liquor store for $3.  It deglazed the pan just fine.  I didn't do the whole flaming pan experience because my stove has a microwave over the top and I didn't want to set the house on fire.   For the wine, I used a Cabernet Sauvignon because that's what was in my cupboard.  I think Julia Child would approve.  We really liked the chicken; it stayed deliciously moist.  I bought a whole cut up chicken at the store which made enough for dinner plus leftovers the next day.  The buttery sauteéd potatoes were excellent too.

Coq au Vin    (2013 Cookbook Challenge)
from Mastering the Art of French Cooking
Serves 4-6

Ingredients:
1/2 cup lardons (or very thick-cut bacon), cut into 1/4- by 1&1/2-inch strips
2 or more tablespoons olive oil
3&1/2 to 4&1/2 pounds chicken, cut into parts (or all of one kind of part), thoroughly dried
1/4 cup Cognac or Armagnac (I used brandy)
Salt and freshly ground black pepper
1 bay leaf
1/4 teaspoon dried thyme
20 small white onions, peeled
3 tablespoons flour
2 cups red wine, preferably Burgundy, Côtes du Rhône, or Pinot Noir
About 2 cups brown chicken stock or beef stock
1 or 2 garlic cloves, mashed or minced
About 1 tablespoon tomato paste
3/4 pound fresh mushrooms, trimmed, washed, and sliced or quartered

Directions:
Sauté the bacon/lardons in 2 tablespoons oil in a heavy-bottomed casserole until lightly browned, about 2 minutes. Transfer the pork to a side dish, leaving the drippings in the pan.

Heat the drippings in the pan over medium-high heat. Add the chicken, before careful not to crowd the pan. (You may need to work in batches). Cook the chicken, turning frequently, until nicely browned on all sides.  Carefully pour the Cognac or Armagnac into the pan, let it become bubbling hot, and then, if desired–and if you’re brave–ignite the sauce with a match. Let it flame for a minute, tilting the pan by its handle and swirling the sauce to burn off alcohol. To extinguish the flames, simply cover the pan with its lid.

Season the chicken pieces with salt and pepper. Add the bay leaf and thyme to the pan and place the onions around the chicken.  Cover and simmer gently, turning the chicken once, for about 10 minutes.

Uncover the pan, sprinkle the flour over everything, and turn the chicken and onions so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more.

Remove the pan from the heat and gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the lardons/bacon, garlic, and tomato paste to the pan, cover, and gently simmer for 25 to 30 minutes. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a knife) and remove those pieces that are ready. Continue to cook the rest of the chicken a few minutes longer. If the onions are not quite tender, continue cooking them in the sauce, then return the chicken to the pan, add the mushrooms, and simmer 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. If it is too thin, boil it down rapidly to concentrate; if it is too thick, thin it with spoonfuls of stock or bouillon. Taste the sauce carefully, and correct the seasoning accordingly. Serve immediately or let cool, cover, and refrigerate overnight. To reheat, skim any fat that has congealed on the surface of the stew and place the pan of coq au vin over medium-low heat.

******

Pommes de Terre Sautées   (Sauteed Potatoes)
from Mastering the Art of French Cooking

Ingredients:
1 pound (2-3 cups) potatoes, halved or cut into small cubes, ~1" (I used a fingerling potatoes)
1 tablespoon butter
1/2 tablespoon olive oil
salt
pepper
1 tablespoon softened butter
1 tablespoon minced curly leaf parsley


Directions:
Add butter and oil to skillet over medium-high heat.  When the foam subsides, put potatoes into skillet and cook for 2 minutes, shaking skillet back and forth to roll potatoes.  Sear on all sides for another 4-5 minutes until potatoes are pale golden color all over.  Sprinkle with salt and roll again.  Lower heat, cover skillet, and cook for 15 minutes, shaking occasionally to prevent sticking and insure an even cook.   Off the heat, roll in butter and parsley and season with salt and pepper.

Barbecued Ribs

I saw these barbecued ribs on sale at the grocery store, and fell prey to the store's marketing scheme and made an impulse purchase.  Hey, it's a yummy Football Sunday sort of dinner.  We enjoyed it.  I supposed I could have grilled them, but this indoor version was good too.

 Indoors Barbecued Ribs   (2013 Cookbook Chalenge)
from Joy of Cooking
Serves 6

Ingredients:

2 sides pork spareribs or 2 racks baby back ribs

Southern Barbecue Dry Rub:   (you won't use all of it)
2 tablespoons packed brown sugar
1/4 cup paprika
2 tablespoons chili powder
1 tablespoon Cayenne pepper
1 tablespoon ground cumin
1/2 teaspoon ground mace (I used nutmeg)
2 tablespoons salt
2 tablespoons ground black pepper

Barbecue Sauce:
3/4 cup castup
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 cup packed brown sugar
1 tablespoon dry mustard
2 tablespoons chili powder
1/2 teaspoon ground ginger
1 garlic clove, minced
1 tablespoon vegetable oil
2 lemon slices

Directions:
Pat dry the ribs.  Rub with the Southern Barbecue Dry Rub.  Wrap in plastic and refrigerate a couple hours.   Position a rack in the center of the oven and preheat to 350º.  Cover the ribs with foil and roast, rib side up, for 45 minutes.  Uncover, turn meat side up, and roast for another 45-60 minutes at 300º.   Meanwhile, combine the sauce ingredients in a saucepan over medium heat, stirring often for 5 minutes.  (The sauce will keep in fridge for a couple weeks).  During the last 15-30 minutes of roasting, baste the ribs with the sauce, repeating every 10-15 minutes.  Remove ribs from heat and let stand for 15 minutes.  Repeat basting.