my husband and i recently attended a french cooking class and came back
with a few gems. merci, monsieur le chef! this recipe is for 10 adults. this almost has the consistency of quiche. and of course you can't go wrong with heavy cream and a bunch of cheese, but this was the favorite dish for the group for the night.
ingredients
3 large zucchini
4 eggs
1 C heavy cream
1 C milk
1 C swiss cheese, shredded
1/4 C parmesan
8 T flour
salt, pepper and nutmeg to taste
directions
grate zucchini. heat 1 T olive oil over med-high and saute zucchini until it releases all its water and becomes crispy. in a bowl, beat eggs until foamy. add all remaining ingredients to bowl. incorporate zucchini and blend well. butter oven dish. bake @ 375 for 45 min.
June 20, 2013
hollandaise
this is the easiest hollandaise you will ever make and it's so delicious! this is what i use every Christmas for our traditional egg's benedict holiday breakfast. i double it for my family of 7.
ingredients
3 egg yolks
ingredients
3 egg yolks
1 T lemon juice
1 t dijon or brown mustard
1/4 t salt
pinch of cayenne
1/2 C butter, melted and hot
directions
blend everything but the butter in a blender until smooth. then, with the lid on, but the little plastic topper removed, start blender on medium-low and slowly pour in hot butter. continue blending until all the butter is incorporated and it's done!
directions
blend everything but the butter in a blender until smooth. then, with the lid on, but the little plastic topper removed, start blender on medium-low and slowly pour in hot butter. continue blending until all the butter is incorporated and it's done!
alsacienne apple tart
my husband and i recently attended a french cooking class and came back with a few gems. merci, monsieur le chef! this recipe is for 8 adults.
ingredients
4 large tart apples, peeled, cored and thinly sliced
1 1/2 C flour
1 stick butter, cut in pieces
3 T sugar, plus 1/2 C sugar
3 T lemon juice
3 eggs
1 egg yolk
1/2 C heavy cream
2 t vanilla
1/4 C water
pinch salt
directions
put flour, salt and 3 T of sugar in food processor on slow. add butter and cut in. add egg yolk and water and process until dough forms a ball. wrap in plastic and refrigerate 20 min. transfer dough to a lightly floured surface and roll into a circle press into a pie pan about 1/2 in deep. trim sides. pierce bottom of the pastry shell all over. preheat over to 425. arrange apple slices in overlapping circular patterns. sprinkle with lemon juice. whisk together eggs, cream and sugar. pour over apples. bake until shell is browned and apples are tender.
ingredients
4 large tart apples, peeled, cored and thinly sliced
1 1/2 C flour
1 stick butter, cut in pieces
3 T sugar, plus 1/2 C sugar
3 T lemon juice
3 eggs
1 egg yolk
1/2 C heavy cream
2 t vanilla
1/4 C water
pinch salt
directions
put flour, salt and 3 T of sugar in food processor on slow. add butter and cut in. add egg yolk and water and process until dough forms a ball. wrap in plastic and refrigerate 20 min. transfer dough to a lightly floured surface and roll into a circle press into a pie pan about 1/2 in deep. trim sides. pierce bottom of the pastry shell all over. preheat over to 425. arrange apple slices in overlapping circular patterns. sprinkle with lemon juice. whisk together eggs, cream and sugar. pour over apples. bake until shell is browned and apples are tender.
ratatouille
my husband and i recently attended a french cooking class and came back with a few gems. merci, monsieur le chef! this recipe feeds 8 adults.
ingredients
3 T olive oil
6 cloves garlic, finely chopped
1 large onion
1 eggplant, peeled and cubed
3 green peppers, finely chopped
4 large tomatoes, diced in small cubes
3 small zucchini, cubed
1 T fresh basil, oregano, thyme
3 bay leaves
directions
heat oil over medium. add eggplant, stir til coated with oil. add zucchini and cook until both are translucent, but firm. in a separate pan, make the sauce with the tomatoes first, then all the other veggies on medium for about 10 minutes, stirring occasionally. transfer eggplant and zucchini into the sauce. add garlic and herbs.
ingredients
3 T olive oil
6 cloves garlic, finely chopped
1 large onion
1 eggplant, peeled and cubed
3 green peppers, finely chopped
4 large tomatoes, diced in small cubes
3 small zucchini, cubed
1 T fresh basil, oregano, thyme
3 bay leaves
directions
heat oil over medium. add eggplant, stir til coated with oil. add zucchini and cook until both are translucent, but firm. in a separate pan, make the sauce with the tomatoes first, then all the other veggies on medium for about 10 minutes, stirring occasionally. transfer eggplant and zucchini into the sauce. add garlic and herbs.
chicken pot pie
this is my favorite twist on the classic chicken pot pie. i found it in "the new best recipe" cookbook. if your family likes mushrooms (which most of mine unfortunately don't) add them in with the carrots and celery.
ingredients
1 recipe fluffy buttermilk biscuits
1 1/2 lbs chicken breast, diced in small cubes and sauteed til brown
2 C chicken broth
1 1/2 T oil
1 onion, chopped fine
3 carrots, diced
2 celery ribs, diced
4 T butter
1/2 C (or more) flour
1 1/2 C milk
1/2 t dried thyme
1/2 t dried marjoram
3/4 C frozen peas, thawed
directions
make the biscuits and refrigerate until ready to bake. heat oven to 400. heat oil over med-high and add veggies (minus the peas) and saute until tender. season with salt and pepper and combine with the chicken. heat butter over medium heat. when foaming subsides, add flour and mix about 1 min. whisk in chicken broth, milk and herbs and heat until thickened and bubbly. pour filling over veggies and chicken and add peas. ladle soup into ramekin dishes. top each ramekin with a biscuit. bake 20-25 min or until biscuits are golden and filling is bubbly. now you have individualized little pot pies!
ingredients
1 recipe fluffy buttermilk biscuits
1 1/2 lbs chicken breast, diced in small cubes and sauteed til brown
2 C chicken broth
1 1/2 T oil
1 onion, chopped fine
3 carrots, diced
2 celery ribs, diced
4 T butter
1/2 C (or more) flour
1 1/2 C milk
1/2 t dried thyme
1/2 t dried marjoram
3/4 C frozen peas, thawed
directions
make the biscuits and refrigerate until ready to bake. heat oven to 400. heat oil over med-high and add veggies (minus the peas) and saute until tender. season with salt and pepper and combine with the chicken. heat butter over medium heat. when foaming subsides, add flour and mix about 1 min. whisk in chicken broth, milk and herbs and heat until thickened and bubbly. pour filling over veggies and chicken and add peas. ladle soup into ramekin dishes. top each ramekin with a biscuit. bake 20-25 min or until biscuits are golden and filling is bubbly. now you have individualized little pot pies!
fluffy buttermilk biscuits
i suppose there isn't a whole lot that can differentiate a biscuit, but these just turn out so incredibly delicious and fluffy every time that they've become my favorite recipe. plus the use of the food processor cuts in the prep time in half.
ingredients
1 C all-purpose flour
1 C cake flour
2 t baking powder
1/4 t baking soda
1 t sugar
1/2 t salt
1 stick cold butter, cut into 1/4 in pieces
3/4 buttermilk, plus 1-2 T if needed
directions
pulse dry ingredients in food processor til mixed. add butter and pulse til butter is in pea-sized lumps. add buttermilk and stir with a fork until it looks moistened. add no more than 2 T more buttermilk if it still looks dry. roll and cut and bake about 15 @ 400.
ingredients
1 C all-purpose flour
1 C cake flour
2 t baking powder
1/4 t baking soda
1 t sugar
1/2 t salt
1 stick cold butter, cut into 1/4 in pieces
3/4 buttermilk, plus 1-2 T if needed
directions
pulse dry ingredients in food processor til mixed. add butter and pulse til butter is in pea-sized lumps. add buttermilk and stir with a fork until it looks moistened. add no more than 2 T more buttermilk if it still looks dry. roll and cut and bake about 15 @ 400.
turkey sloppy joes
i have never attempted to make sloppy joes in our almost ten years of marriage because my husband told me the first week of our marriage that he didn't care one bit if i never made them. and since i don't particularly care for them either, i haven't been sad about that. when i came across this recipe, however, i thought that this one just might change our opinion about sloppy joes....and it did! now we can add sloppy joes to the menu now and then! from everyday food magazine.
ingredients
1/2 medium onion, diced small
1 medium yam, peeled and diced small
2 cloves garlic, minced
1 lb ground turkey
14oz diced tomatoes, drained
1/3 C ketchup
2 T worcestershire
hamburger or slider buns
directions
heat 1 T olive oil over med-high. add onion and yam and cook til soft, about 8 min. add garlic and saute about 30 sec; season with salt and pepper. add turkey and cook til browned. add tomatoes, ketchup and woscestershire and simmer 5 min. voila!
ingredients
1/2 medium onion, diced small
1 medium yam, peeled and diced small
2 cloves garlic, minced
1 lb ground turkey
14oz diced tomatoes, drained
1/3 C ketchup
2 T worcestershire
hamburger or slider buns
directions
heat 1 T olive oil over med-high. add onion and yam and cook til soft, about 8 min. add garlic and saute about 30 sec; season with salt and pepper. add turkey and cook til browned. add tomatoes, ketchup and woscestershire and simmer 5 min. voila!
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