French Friday with Dorie: Bistrot Paul Bert Pepper Steak

JUST SCROLL DOWN TO GET TO THE STEAK STUFF--IT'S ALL GOOD STUFF TO ME

MY VERSION OF STEAK AND FRIES

I was inspired by Dorie’s pepper steak recipe, however, I took lots of liberties.

I read the recipe for the pepper steak and it did not click with me.  It is the Saturday before Easter Sunday, the kiddies are with me helping to get ready for Easter, it is a beautiful day at 87^, and  we are cooking inside but want to be outside...so I compromised.    Next weekend, the pepper steak weekend, I have my 4 kiddies for 3 or 4 days and I really doubt I’ll be cooking my kind of food, so I need make the pepper steak dinner and  get it ready to post while I can.  

DECORATING THE EASTER TREE

My day is busy...we cut down a dead tree to “plant” and decorate for our Easter Tree...just for fun.  

PREPARING FOR THE EASTER EGG HUNT--HUBBY IN BACKGROUND SNEAKING PEEPS

We filled plastic eggs with $$ and hid them all around the back yard...can’t do candies this year...chocolate will melt and who know’s what would happen to other candies left out for a day. 

PREPARATION FOR NESTS

THE PEEPS ARE TENDING THEIR EGGS

Then we made crispy/marshmallow nests, colored “grass”, and added “eggs” and mother peeps...amazing these were put together with all the tasting.   This was hard work for the kiddies...mostly hard just not to eat them all.

PEACOCK IS ALREADY A GOOD BAKER

TURKEY PAINTS PERFECTLY

AND ENSURES THE PROPER AMOUNT OF SPRINKLES

And then it was cookie baking time followed by carrot cupcakes and blueberry-lemon cupcakes...and while I kept the kiddies going with all their “work”, I made Easter dinner foods, and then...we were hungry!  And sugar charged!

EASTER CARROT CUPCAKES

BLUEBERRY-LEMON CURD CUPCAKES

AS OUR OFFICIAL TASTER, HONEY REQUIRED A MAJOR CLEAN-UP IN HER KIDDIE POOL

So, while the kiddies watched a movie, I made today’s food, a week ahead, with lots of cheating...well, I followed the last couple of recipes quite closely, so I think it’s OK to cheat today.

OUTDOOR COOKING ALWAYS READY TO GO

In AZ we live outdoors much of the time.  It is just too beautiful to stay indoors and much more fun to cook outside.  Down past the house is the shed and the shed has a patio area where I keep my gas burners ready to go.  My cast iron pots are always ready, I have old baking pans, paper towels, a salt shaker, and utensils for frying all ready and  waiting.  All I have to do is take off the cover, light the stove and we are in business.    

LOOKING GOOD!

And my way breaks Dorie’s rules.  But I have tried her way in the past as I have refined my frying skills over the years, and my way uses only one cooking time and I get great results.    

    

FRIES DRAINING IN THE GRASS

The ‘Les Frites” were soooo good, but again I have my own way of making fries....and they are a regular at our house.  And, I know I am boasting, but I am the fry-queen for the neighborhood...often fry 100# of large Idaho potatoes for our parties and neighborhood fun.  

HOT AND READY TO EAT--YUM!

OR... IF YOU LIKE SWEET POTATO FRIES WITH CINNAMON SUGAR

OR GRILLED SWEET POTATO STRIPS

PENGUIN AND NO. 1 SON SNITCHING FRIES

For the best outcome I use fresh Idaho russet potatoes and peanut oil for my fries...has the best flavor and always fries great at a high temperature.  And, unlike Dorie’s recipe, I soak my freshly cut potatoes in icy cold water to remove the starch, making fresh, crispy fries... and I drain the water using a colander...I just let it sit in the grass while making sure all possible water is drained before adding the potatoes to the hot oil.  Works great.  As long as I keep the oil clean...like I don’t use it for frying something like breaded fish...I can use it a few times for fries.   And, I don’t cook the fries twice...no need...I’ve tried them many ways and my way works really well for me.  (Now, if I were using my method in the house, I would probably towel dry the soaked potatoes a bit to get off all possible water because I do cause some spattering...but I’m outside so who cares.)  Since I fry HOT for the entire process...375^, the fries cook quickly with no need for a second cooking,  and with my 3 burners I can keep up with neighborhood demands.  If I fry first at only 325^, the fries are not as crisp as they tend to absorb more oil.

STEAK AND CHICKEN ON THE GRILL

And just a few steps outside the back door is our BBQ area and that is where I grill steaks...just can’t bring myself to pan fry a good steak.  And cream just did not sound like what I wanted, so I dreamed up a different sauce with fresh mushrooms and onions and, in honor of the recipe, I did use some good cracked pepper, and it was great.  I had NY strip steaks in the fridge and decided to use them rather than purchasing the filets suggested.  The steaks were cut in half as they were too big for a hot, busy day,  and I also grilled pieces of  boneless/skinless chicken breasts which were more kid friendly.

A COMPLETE MEAL

Dorie suggests finishing the meal with “anything green.”   I steamed  fresh green beans to complete the meal.  With all the sugar we had eaten through the day, this was a great meal to balance out some of our Easter fun.

By the time we’ve all posted again, my family will have just enjoyed helping our Mexican friends celebrate Cinco de Mayo.  We will have a feast...another excuse for a fun family cooking day...and that breaded fish I mentioned above is sounding good; I think we’ll be making fish tacos as part of our fiesta.

Can’t wait to see what you’ve all done with your steaks...I’ll learn from what you all have done and read about how you liked this recipe’s cooking method.

Baked Sunday Mornings: New York-Style Crumb Cake

JUST OUT OF THE OVEN AND STILL WARM...HUBBY'S PIECE IS MISSING

Today, Wednesday, was a kitchen day.  No time for office work or errands.  And with many hours spent cooking, some of it repetitive, I also had thinking time.

A 20-year-old  daughter of a friend, who lives just one street south of us, came home from college for spring break a couple of weeks ago and announced that she had decided to get married this coming Friday...in only two days...and wanted a lovely reception with about 300+ people........

Well, my friend has been in the panic mode ever since.  I offered to do a big job for her, and you guessed it, she asked me to cook.  The daughter wants, among other foods, crepes filled with a pudding and fresh berries and topped with cream.  They wondered if I would help them find a good recipe for the pudding and then make it, 10+ gallons of pudding as a filler for the crepes.  That is what took up most of my day.  10 gallons of luscious pudding.   That’s 332+ cups.  I feel like I am still stirring.   It’s probably double what they need, but I figure it will settle just a little, and it’s better to have too much than too little.  And no one will mind having some leftovers.  (Note:  It all turned out perfectly...lots of nice comments, and this pudding did not settle at all...stayed light and delicious as if just made that afternoon.)

10 GALLONS PUDDING

Last week I took them several sample flavors and the one they chose, the one they love the most, and is for them  wedding worthy, is  our “Baked” Malted Diplomat Cream which was used in the Malted Crisp Tarts.  So a big “thanks” to Matt and Renato and this group for a new recipe that delights my friend and makes the bride very happy.

After completing my project and cleaning up my mess...and believe me, there was quite a mess, I felt velcroed to the kitchen and decided to bake the New York-Style Crumb Cake.  After giving away all the lovely pudding I was wishing I had kept a little;  I really needed something sweet and fun.  Hubby had evening meetings so I just kept going in the food department.

CRUMB TOPPING IS RESTING

Before moving to sunny AZ twenty something years ago, we lived in New York.  It is amazing how different the ingredients and foods are on the other side of this country.   I’d forgotten about Crumb Cake and am happy to be reacquainted after may years.  Even though I really wanted to add some berries or other flavorings/mix-ins, I followed the recipe as written with great results.  When hubby came home after 10 pm from a very long day of work and meetings, he was delighted to be greeted by this just-out-of-the-oven cake...he was really hungry.  He totally likes the cake and, tomorrow for breakfast, plans to eat more with some vanilla ice cream and strawberries...sounds good to me.  Sometimes you need a good cake and ice cream breakfast.

EGGS DON'T GET ANY FRESHER...FROM FRIENDS WHO ARE HOPING FOR A TASTE

AND GROCERY STORE EGGS ARE NOT THIS YELLOW

This cake has a sweet, crunchy, chunky crumb that tops a vanilla/sour cream cake.  Together these two layers are classic.  My previous recipe, not baked in many years, used buttermilk and cake flour making a finer, lighter crumb, but I actually love the flavor and texture of today’s cake the best.  I lined my pan with parchment paper just so that tomorrow  I can take what’s left of this cake to the office with ease.

BATTER SPREAD INTO PARCHMENT LINED BAKING PAN

I was thinking...I told you I was thinking today... while baking that if this cake is good, I will make another tomorrow, and it is good.  I need to make a visit and take something cheerful with me.   I have another close friend who, instead of helping a daughter with a wedding, today helped a daughter of the same age, give up her newborn baby. 

JUST OUT OF THE OVEN

About 7 months ago, this unwed mother announced that she was pregnant, and after hurting her family with her news, went on to further announce that she was planning to abort the baby.  The father would pay for the abortion.  I won’t go into all the  details except to say that with much hard work the parents worked with their daughter and convinced her to have the baby which will now bless the lives of a couple who has been unable to have biological children.  The girl is now thankful that she did not multiply her mistakes and turn them into more hurtful events that she would regret for life, as she really believes that abortion is wrong.  The healthy, beautiful baby boy, born Sunday, is going to other friends, and the adoption is open.  This girl can visit her child with the arrangements agreed upon, and the child will always know that his mother loved him so much that she gave him up for a better life.  But I do not say this lightly.  I know today is one of the hardest days in my friend’s life, and I'm sure even harder for her daughter who is also my friend.  Today has been so difficult for all her family.  Giving away a child is a terrible thing, but for those on the other side, it brings immeasurable joy...and our family knows about this first hand.  We have 2 adopted daughters along with our 5 biological children, and a daughter and her hubby have adopted 2 of their 3 children.  I can’t imagine life without them.  Each is so precious.

I’ll get some fresh berries and a carton of ice cream and hopefully a tasty New York-Style Crumb Cake will let this friend know that we care.

TENDER CRUMB THAT IS STURDY ENOUGH TO HOLD A CHUNKY TOPPING

Looking ahead at Tomato Soup Cupcakes...about all I can say is that should be interesting!  See you all in a couple of weeks.

French Friday with Dorie: Mustard Batons

MUSTARD BATONS

I  look forward to Wednesdays.  It’s my day to play with Honey and my day to get prepared for my French Friday with Dorie projects and postings.  It's like a day off although the office work never disappears, just gets put off until "tomorrow."  Honey just loves to chatter and smile at me during a really long lunch while I do my thing in the kitchen.  She loves to taste and experience new foods.  Honey is ALWAYS happy and she is good company.  Unlike me, she loves to have her photo taken, and does not mind if her face is full of food, her hair is not combed, or the old high chair, which was already an antique when our kids used it,  is a mess.   Baking “Mustard Batons” was a perfect project for Honey’s lunch time.

AFTER ROLLING OUT THE PUFF DOUGH, 1/2 WAS SPREAD  WITH A GOOD MUSTARD

Growing up, my kids had really funny tastes when it came to choosing a favorite sandwich for their school lunches.  As a child, my Frolicking Night Owl daughter’s favorite was a mustard sandwich.  Number 1 son’s best was a ketchup sandwich, and another child loved mayonnaise.   It did not matter if I had cheese or meats in the house, they were totally happy with their strange, plain fillings.  I used to think they each just chose a different bread-spread so they could all use their own bottle and make sandwiches at the same time without waiting for whatever someone else was using.  I thought they all sounded bad, but to this day, these are still their favorite condiments.

WITH AN EGG WASH AND A SPRINKLING OF POPPY SEEDS, THESE BATONS ARE READY TO BE BAKED

So, I’m sure the Night Owl will just love spreading mustard on the puff pastry dough, baking it for about 15 minutes, and then enjoying it like an old friend.  

Hubby grew up in PA where there are lots of good pretzels, both hard and soft, and a favorite is to eat these local specialties with lots of good mustard.  So for hubby, mustard with his dough is a really good idea too.  And I was converted years ago.  Because of this, the mustard batons sounded really good to me.

After rolling out the dough to about double it’s packaged size, ½ the area is spread with a good mustard...I used Dijon.  The plain dough area is folded down over the area spread with mustard and then cut into 1" strips.  These strips are brushed with an egg wash and sprinkled with poppy seeds.  I was thinking of other add-ins that would be good...maybe some minced chives, other kinds of seeds, even minced bacon, onion, ...

HONEY ENJOYS HER BATON

The batons puff up nicely in the oven and when browned are ready to eat.  Honey was my official taster; and, as expected, she enjoyed her baton.  Several others came home and upon entering the house I heard, “It sure smells good in here!”   Or, “I can smell something’s good in the oven!”  I hadn’t paid attention to the smells; I was too busy enjoying the whole baton making process which was really quite fun and simple.

These batons would be great with a fresh garden salad, a soup, something like a fish dinner, or as an appetizer.

Just wait until they all come home to the pepper steak next week...then the house really will smell good.  I’ve heard lots of good reports about this steak and am looking forward to enjoying another great recipe from Dorie.

French Friday with Dorie: Eclairs

ECLAIRS WITH CHOCOLATE PUDDING AND DRIZZLED GANACHE

I’ve looked forward to baking eclairs with my FfwD friends.  I am excited to see what you have done.  One of our favorite desserts is eclairs or cream puffs.   We make them just for fun, for parties, wedding receptions, office treats, and as an easy Sunday afternoon snack. 

 

AFTER BOILING MILK, WATER, SALT, AND BUTTER TOGETHER AND ADDING THE FLOUR AND STIRRING VIGOROUSLY, PLOP THE DOUGH INTO THE MIXER AND BEAT IT FOR A MINUTE OR TWO, ALLOWING IT TO COOL JUST A BIT BEFORE ADDING THE EGGS

ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION

At our house they truly are quick and easy because I always have a couple of pudding flavors in my fridge...like chocolate, vanilla, malt, caramel, lemon curd, etc.  My grandkiddies like puddings and so do I.  When I get milk in the 2 gallon pack at Costco or Sam’s Club, one + of the gallons always gets turned into pudding and custards (we are not milk drinkers; milk is an ingredient like sugar in our baking).

TO SPACE MY ECLAIRS EVENLY I FOLDED PARCHMENT PAPER INTO 12 SECTIONS.  I DOUBLED THE RECIPE AND ALSO PIPED OUT CREAM PUFF SHAPES...JUST FOR FUN

So, I cheated on Dorie’s eclairs.  I already had lemon curd, as well as  chocolate pudding and vanilla custard from a day ago...the chocolate pudding is a similar recipe as Dorie’s chocolate pastry cream...just not quite as thick as Dorie’s photo shows (I had used ½ cocoa powder and ½ bittersweet chocolate for the chocolate, and 2 T rather than 3 of cornstarch; using all bittersweet or semisweet chocolate and a little more cornstarch would have thickened my pudding to resemble the photo) .  And I had ganache in the fridge that only needed a little warming (Stephy-Wephy arrived just as I was putting the eclairs together and she wanted to drizzle chocolate over the eclair tops...sounded good to me!  I like Dorie’s photo with a more solid glaze topping the eclairs, but if Stephy is happy, so am I).  

ECLAIRS JUST OUT OF THE OVEN

PUFFS JUST OUT OF THE OVEN

I also had strawberries so I played with the dough, making puffs as well as the eclair shapes and filled the puffs with vanilla pudding and strawberries.  Since I doubled the recipe I have a few shells put away in the fridge that we will crisp up in a hot oven tomorrow for about 5 minutes and then fill them with lemon curd and whipped cream.  (Yesterday we made lemon meringue pies with whipped cream added to the curd,  and my Frolicking Night Owl daughter also used some of the curd to brush on top of her blueberry cupcakes before adding whipped cream and more blueberries...yum!)

CREAM PUFF WITH VANILLA CUSTARD AND STRAWBERRIES

I did not like the way this recipe, that includes milk as an ingredient, baked.  I usually use all water as the liquid, making a crispier shell.  I tried baking these eclairs and puffs in a hot 425^ oven which was turned down to 350^ after 10 minutes.  And then I baked them 10 minutes more, and then cracked open the oven door and baked them  at least 5 more minutes.  These shells were still not as dry as I like.  Next time, I will go back to all water as the liquid instead of ½ milk and ½ water and I will continue to bake these puffs with a hotter oven than Dorie suggests.  After slicing the eclairs in half I removed some of the soft interior before filling, giving more space for the puddings.    

Making the eclairs was lots of fun and eating them was pure pleasure.  Next time I make my chocolate pudding, I’ll make it thicker like Dorie’s photo, and that will give me a good excuse to make eclairs again.

Baked Sunday Mornings: Carrot Coconut Scones with Citrus Glaze

STILL WARM,  FRESHLY GLAZED SCONES

Wow!  Another fantastic recipe from the Baked boys!

I admit I was not excited to bake these scones or any scones.  I have not been a scone lover.  Even though scones have become quite popular over the past several years, I have only eaten one small scone that I can say I enjoyed.  I probably enjoyed it because it was so loaded with nuts and seeds and other goodies that the scone dough was almost not there.

Even with flavorings, add-ins, interesting grains, etc, all the other scones I've tried have been gag me dry and hard, and almost flavorless.  I've not been able to figure out why scones have become popular.  I suppose that if one is a coffee drinker that a scone might be eaten with a breakfast where one could wash it quickly down with a morning beverage???  If I were to choose a pastry or muffin or breakfast bread, I would not choose a scone with all the other much better choices available.

But...these "Baked" scones changed my mind.  They are actually really good.

Just Out of the Oven

I grew up near Salt Lake City, and Utah scones are historic.  You can google them.  My childhood memories of scones are of something like a very airy fried dough topped with homemade honey-butter.  (And sometimes this fried dough is turned into Navajo tacos...also a Utah favorite.)   They are just a little chewy on the outside and almost melt-in-your-mouth soft in the middle.  They are similar to the Mexican sopapillas found here in AZ, but much larger and more substantial in consistency.  The scones I love are now called "Utah scones" and are nothing like the scones that are popular around the country these days....the ones referred to as "English scones."  (I was recently discussing Utah scones vs English scones with a neighbor...we both scoffed at the English variety and were drooling over the Utah ones.)  If my mother reads this blog post and finds that I have baked scones she will wonder why I did not deep fry them...she will be clueless to this English variety.

Back to the scones for this blog...I baked up a batch and took them down to the office for tasting.  Hubby, Number 1 Son, and Attorney all tasted today.  Attorney thinks he is a chef...well he is, but not professionally, and he is quite critical of all cooking...he knows his stuff.  He told me that the scones were very flavorful and gave me a thumbs up...his mouth was too full to say any more.  Hubby and Son both scarfed down their scones and wanted more...that's a good sign as both are into healthy eating, very few carbs, etc...and these scones are loaded with carbs so I was happily surprised they looked for more.

Easy To Use Scone Pan

I am asked regularly by the Town of Gilbert to bring breakfast to meetings that I attend as a Town volunteer.  Because of this I am on the lookout for great breakfast recipes...guess what they are getting next time...these scones will definitely be on the menu.

Thanks for changing my mind about scones...I have finally found some good ones and thanks for a recipe that makes me look good down at the office...I always enjoy being appreciated when I walk through the door and good food to share always adds smiles and happy feelings among the office folks.  (And, by now, everyone knows that I just love recipes that help me to use my backyard citrus!)

My Scone For Tasting...I'm Happily Surprised That It Is Really Good!

Note:  I cheated on a couple of procedures in this recipe.  I used my food processor to "pulse" in the cold butter with the dry ingredients...worked like a charm.  And, I used my scone pan, which made practically perfectly shaped and baked scones....did not matter that the dough was a little sticky as I just plopped it into the pan for baking.  (Why do I have a scone pan when I have disliked scones in the past???  One of those gadgets just waiting for a good recipe like this.) 

I'm excited to see scones baked by my cyber-friends.  I always get good ideas and tips.  I love your photos and look forward to reading your posts.  This is a fun group...I love sharing my baking experiences with you.

French Friday with Dorie: Garlicky Crumb-Coated Broccoli & Quinoa, Fruit, and Nut Salad

Garlicky Crumb-Coated Broccoli

Quinoa, Fruit, and Nut Salad

I'm catching up today after missing last week's Quinoa Salad with Fruit and Nuts and also back on track with the Broccoli.  Last week was crazy!  All business taxes are with the CPA for review, payday was  a piece of work, and just for "fun" I was responsible for a wonderful sit-down dinner for 350 people.  I made over 1500 desserts, and tons of other foods, my daughters came to help, friends also helped.  Our extravaganza was beautiful and the food was fabulous.  I fried my brains and killed by feet, but I will be up for it again this fall...I must be nuts!  But I actually had great fun...the people who helped were amazing, and it is always a joy to be in the kitchen with other food loving people, all laughing, making messes, creating, encouraging, learning, and being successful, and in fact, coming together with results that exceeded all our expectations.  For example:  One of my daughters hand chopped all ingredients to make 12 gallons of beautiful fresh salsa and it was so good that I'm still receiving compliments.  And I confess that I used a couple of our Dorie recipes that wowed the crowd. ..especially those buttery tart crusts.   So, my new Dorie recipes are being put to good use again.

After taking a couple of days off from my kitchen, I was ready to get back in.  And, after all my desserts, some healthy foods were appreciated by all the family.  Hubby loved the quinoa salad.  I took bowls of this flavorful dish to both Hubby and Number 1 Son to the office for their lunch...received thumbs up from each.  Hubby actually asked for this salad again as his dinner and talked about it again the next day.  Quinoa is trendy among his work-out friends.  His gym serves a similar lunch item as a healthy after workout meal.  He was impressed with all the mix-ins and the great flavor.  He would like this salad regularly...makes me happy to have a new recipe that he enjoyed so much.

I want to remember what I added to the quinoa that hubby enjoyed so much:  pine nuts, sunflower seeds, pumpkin seeds, dried apples, oranges, bananas, cherries, plumbs, blueberries, mango, and cranberries.  I chopped fresh basil from the garden, juiced one of our lemons, used salt, pepper, ginger and EVO. After mixing these ingredients with the quinoa, this salad was spooned on greens and topped with plain yogurt...well it was plain until I sweetened it with agave nectar.  The added sweetness of the agave was just right.

Healthy and Flavorful

Hubby also loved the broccoli.  The garlicky crumb coating was really tasty...he ate all the leftovers the next day and enjoyed this dish again.  Paired with a bowl of steamed shrimp he was a happy man.  

Very nice to have 2 quick new meals that make my man so satisfied...both  meals left him feeling very healthy.  And because they are light, he had room to enjoy some of my leftover desserts.

Again so I remember:  I used fresh chopped mint with the broccoli.  For the bread crumbs I used a piece of day-old 4 cheese sour dough bread that I crumbled in the food processor...added a nice flavor to this dish.

We enjoyed these simple, healthy recipes.  I will make them again soon.