French Friday with Dorie: Deconstructed BLT and Eggs

BLT SALAD

I'm not going to think about this one very much because I can't believe that I ate this entire salad all by myself..in one sitting.  And it was all good down to the last morsel.

For this salad I visited the deli where I purchased some really good maple cured bacon, something I would enjoy in a tasty BLT.   While frying, it made the house smell so good that I started dreaming about the pancakes that would go with that syrupy smell.  Then I made  croutons using herb infused olive oil for sauteing cubes of day-old roasted garlic and thyme artisan bread.  This combo created a good flavor.  I'm not usually a crouton person, which are usually cubes of  hard, old bread with no great flavor.  I also made hard boiled eggs which I will show to Stephy-Wephy in this photograph as she accuses me of always hard boiling the eggs until the yolks turn grayish-green.  I was more careful today, but I enjoy them well-done rather than runny.

I CAN'T BELIEVE I ATE THE WHOLE THING!

Then I arranged "Spring" lettuces, carrot, peppers, and the important-to-BLT tomato slices like I would slice them for a BLT sandwich, and I used slow roasted grape tomatoes as a garnish.  (Since eggs are not really in BLT's, I figured I could also add carrots and peppers which are not really in BLT's).  And then I added my bacon and eggs to top the salad.  The eggs were sprinkled with salt and smoked paprika just to make them pretty.

A little vinaigrette and freshly ground pepper added flavor, but I chose not to add mayonnaise. 

All in all a good salad and substantial enough to make a meal...especially when I eat the whole thing.  Next time I make this salad, I promise I will share.

Baked Sunday Mornings: Honey Corn Muffins

CORN MUFFINS WITH CHILI

OR ADD A BAKED POTATO FOR A MAN-SIZE MEAL

The Baked Boys made a cornbread recipe that is their own and I wanted to create a recipe that is mine.  I read theirs and several others, and then decided to make some changes that I hoped would please my family.  Success.  My creation based on the Baked recipe is terrific.  It's a keeper.

While reading through the recipe I noted that it calls for a fairly large quantity of baking powder --1 Tablespoon--compared to what I would say is a relatively  small batch of only 12 muffins. With buttermilk, I'm used to including baking soda as an ingredient...maybe just a teaspoon, rather than baking powder.  But his recipe has no soda.

I ADDED CORN CUT OFF THE COB, SPICY CHEESE, SOUR CREAM, BAKING SODA, AND MORE SPICES

With several sweeteners: the honey, the brown sugar, and the granulated sugar I wanted something different than honey-butter as a spread, so I decided on a  tailgate party for dinner...there's always a game!

And looking through September magazines, I should be getting into Fall, however, we are still in triple digit temps, and Summer will be around for a few more months.  It probably sounds strange, but we usually eat Thanksgiving dinner on the patio, and we've often gone for a swim after dinner.  This is our outdoor time of year.

But I'll try to get into Fall just so I can pretend to have a change of seasons. I do enjoy the Fall foods and holidays, but it is hard to get into that mood.

DRY INGREDIENTS FOLDED INTO THE WET JUST UNTIL COMBINED

For a dinner built around the corn muffins, we'll have chili with some trimmings.  They just go together.  It's tradition.  Clam chowder would also be great with these muffins.  I am excited to see what my cyber friends have done.

These are the ingredients I chose, and they work really well.  Sometimes it is difficult to find the right balance between tender and crumbly when it comes to cornbread.  Most recipes create a vision that anticipates moist goodness, but results in a dry piece of bread that needs toppings or soppings to be really good.  I don't want dry.  I want a muffin that is good on its own.

Whisk together:
3 eggs  (recipe calls for 2)
1/2 C buttermilk
1/2 C sour cream
1/2 stick melted butter, cooled
1/4 cup honey
1/4 cup brown sugar
2 T sugar

Stir in:
1/2 pound salsa cheese  (cheddar cheese with additions that would go into Mexican salsa)
corn cut from 1 cob

In a separate bowl  whisk together:
1 1/2 C yellow corn meal
3/4 C flour
1 t baking powder
1 t baking soda
1 t salt
a few turns of freshly ground pepper
a pinch of cayenne pepper

Fold the dry ingredients into the wet until just combined.

Fill buttered pans 3/4 full.  Bake in 400^ oven for 15 minutes.  24 minutes for the 9 X 13 pan.

I SIMPLY PIPED IN THE BATTER WHICH WAS A NO MESS AND FAST WAY TO USE THESE PANS

I wanted some fun shapes, not just the traditional muffin shape.   I like the edges which  crispy making a lovely contrast to the tender middle.  I found our old cast iron corn "muffin" pan, a scone pan, and  a couple of dark pans that make 2 "squares...all good choices for  crispier edges, and then I filled a 9 X 13 pan with all the rest of the batter...I four X the recipe, I have guests for dinner, and I'll send some home with my kids who will stop by later.  And leftovers can be toasted and are yummy according to the recipe.

With the corn, cheese, sour cream, baking soda,an extra egg,  and a few more spices, this recipe is scrumptious.  No. 1 Son who does not care for corn bread really liked this combination.  He asked for seconds.  Dentist-Son-IN-Law told me several times that the cornbread is especially good...he attributes the great flavor to the fresh corn.

JUST OUT OF THE OVEN

Because I did not want to detract for the good flavors in this cornbread, I chose to only use sour cream and shredded cheese with a little minced cilantro as a garnish for our chili.  These garnishes complement my recipe.  For the men, I also baked potatoes, which were topped by the chili and toppings.

We watched a good football game, ate our food, enjoyed good company and the evening was one of those fun family activities.

I'll be interested to see how your corn muffins turned out with only the baking powder.  I'll also want to see what additions my cyber friends have made and what was chosen to accompany this recipe.  Always enjoy your ideas and tips.

YUMMY, CRISP BROWNED EDGES ARE THE BEST PART

French Friday with Dorie: Honey-Spiced Madeleines

DIP COOLED MADELEINES IN MELTED WHITE CHOCOLATE, ADD SPRINKLES

PRETTY ENOUGH FOR A PRINCESS

Note:  Regular Pans--Recipe makes 12

I'm slow getting my "Dorie" baking completed and posted.  I started the day with a text message from a very good friend telling me that her mother had just passed away this morning.  I've been helping my friend and am making dinner for her family today.  I'm quickly posting my Madeleines while I wait for my friend's dinner to finish cooking.  I'm using these sponge-cake cookies for their dessert.

                                                     WHISK WET INGREDIENTS EXCEPT BUTTER UNTIL THICK, MELT THE BUTTER, FOLD WET INTO DRY AND ADD BUTTER

I was out a few minutes ago and it is 108^ here in Gilbert, AZ.  From past experience, I know that these cookies need something...something to dip into like hot cider or cocoa (but too hot here today),  or something to "spoon" with such as a custard or posset of some type.  With that in mind, I dipped these Madeleines in white chocolate and added some cheery sprinkles...my friend has 3 children still at home...they will like the fun additions.

LET THE BATTER REST IN THE FRIDGE

I doubled the recipe...I have the kiddies coming to play with me for about 5 hours tomorrow and I'll need some treats.  And Honey's dad just stopped by, and since she is usually my cooking buddy, I had to send a plate home get her opinion.

I liked the citrus zest and spices.  My only change to this recipe was I used more cinnamon, a little less ginger, and a little less cloves.  I like the addition of pepper.

I looked at 4 other Madeleine recipes before baking and found them all to be exactly the same except for the addition of pepper.

THESE COOKIES ARE FAST...JUST PIPE INTO THE MOLDS, BAKE FOR 8 MINUTES  (OVEN 375^ FOR DARK PANS)

These cookies are easy and quick.  I pipe the batter into the molds making them a really fast cookie to produce.

JUST OUT OF THE OVEN

IMMEDIATELY OUT OF THE OVEN-- DUMP OUT TO COOL

Note:  Mini pan--this recipe makes  36...However, by doubling the recipe I got 12 regular and 80 mini, so...that was fun.

I'm sure my friend's family will enjoy these cookies and so will my family.  It will be fun to see what you all have done with these beautiful treats.

A PLATEFUL FOR THE KIDDIES

French Friday with Dorie: Cinnamon-Crunch Chicken

A SIMPLE MEAL READY IN 10 MINUTES

The Cinnamon-Crunch Chicken is as simple and flavorful as a sauteed recipe chicken gets.  That is, if you can find all the ingredients, which can sometimes be difficult for French cooking.
 

When it comes to grocery stores and food markets, Gilbert, AZ is a Mecca.  Within 2 miles of our home there are 13 major options for my food purchasing habits.  If I drive 5 miles, there are at least that many more.  Even with all my options, I continue to strike out with many ingredients.  Items like rhubarb or other fresh foods in season in other areas of the country, some spices, ethnic foods, and common French ingredients can be tricky.  But I’m getting better at my hunt.  (For some items I’m getting good at internet shopping.)  I now know where I can find creme fraiche which used to be impossible.  It’s in a small market only 1 mile away which is on the way to our office...that has become convenient.  (Sometimes I get really lucky and find it freshly made at the Mexican store which is only 3 miles away.  They make sour cream and other cultured dairy products that are great)

But not speculoos.  Never seen them in a store anywhere.  I asked about Dorie’s suggested brand, and the store people have not heard of them.  Speculoos were good when I made them last holiday season, but those are long gone.  And Dorie advises that homemade speculoos are not great in this recipe...go for the store bought.
 

HARD CHOICE--SOMEBODY'S GOT TO DO IT

 It's my day with Honey; one of the best days of the week.  We love to shop.  Honey is quite outgoing as she shares her big smiles and waves to everyone...and her newest word is “Hi!”...gets tried out on everyone.   And it is more like “Hiiiiiiiiiieeeeeeeee!”   With her along I find that people stop to chat, sometimes they follow us around stores also waving and making strange noises that adults should have grown out of long ago, and we get lots of offers for help that I never get when I go out on my own.  I used to find all this extra activity a little creepy, but I’ve gotten used to it; just comes along with Honey.  A couple of months ago we had 3 older ladies following us for at least 30 minutes all through Costco.  When I asked them why they were sticking so closely to us, they told me that Honey was smiling at them and they just could not resist following her around.

IS THIS YOUR FINAL CHOICE?

I talk to Honey the entire time we are out.  I just figure she can understand, who knows?  So I asked her what we should do about the cookie part of our recipe.  We went to the “organic” store for chicken and found a few cinnamon flavored cookies; I let her pick 2 to bring home.  Whatever we don’t use, she can just eat.  When we returned home, I told her she could choose which one to use as her guess would be as good as mine.  

HONEY LAUGHED SO HARD HER FACE TURNED RED

She thought I was funny when I told her I wanted to photograph her choice.  When we were finished with that part of our ingredient decision making, Honey found a large jar of ginger snaps and wanted one.  I said, “Good idea.  These look better than the cookies we just purchased; we’ll give them a whirl.”  And that’s what we did.  Put a couple into the food processor, no serrated knife for this American cook, and they were chunked up just fine.  (But we did not get the CRUNCH part...don’t think we would have with any of our finds.)

After sauteing the chicken in a little olive oil with salt and pepper, we added our creme fraiche-cookie mixture and brought that addition to a boil.  This dish was finished just in time.  Hubby and No. 1 Son walked through the door and were hungry.  They commented on the good smells coming from the kitchen...I had added a little cinnamon to our gingersnap-creme fraiche mixture, and both of our men really liked how the chicken was seasoned.  Something different.  To complete our simple meal I added fresh grapes and steamed asparagus....sounded French to me.  The whole cooking process took about 10 minutes.  Doesn’t get any easier.

THIS CHICKEN RECIPE IS BETTER THAN I THOUGHT IT WOULD BE--I'LL MAKE AGAIN FOR SURE

Then later Hubby confided that he has been enjoying the French cooking through this past year.  It’s been a tasty variety of foods and sometimes he wishes we did FfwD two or three times every week.  Good.  I’m very happy he has been enjoying these recipes.  He’s been a good sport to try almost every one, hasn’t complained about my shopping, finds me new cookie gadgets, and I think he tells more friends about my French cooking adventures than I do.

I’m confident that I will find that most of you also enjoyed this chicken recipe.  I look forward to reading your posts and seeing the wonderful foods you all create.

Baked Sunday Mornings: Caramel Apple Cake

 

READY FOR THE AUCTION:  CARAMEL APPLE CAKE

PUMPKIN DARK AND WHITE CHIP COOKIES

It happened.  Overnight the seasons changed from Summer to Less-Summer here in the Phoenix Valley.    Just a few days ago we had weeks on end of every day climbing to 116^, but today, following a violent storm, we hit only 100^.  Humidity and cooler temps were the order of the day.

We emerged this morning to a wild mess of tree branches, leaves, trash, roof shingles, tipped over potted plants, etc.  The monsoon season is in force and with it, nature’s fury.  The storms come in the evening, usually bring just winds and dust storms, but last night the rain also came in a downpour, lasting only about 20 minutes and delivering an inch of rain.  That is a lot of water for the desert.  Our ground does not soak up water...like raining on concrete.  Every neighborhood has a water retention park where this water runoff goes with every rain.  Our neighborhood gathers a “lake” of water; enough for kids to float on tubes or in small boats for the day.  And then it finally seeps down into the earth, replenishing our underground water reservoirs which are actually some of the largest in America.  We never conserve water in Phoenix.  Further south in Tucson, they do conserve , but we always have more than enough water for our needs.  We just pump it back up and then let it soak back down.

We even save toilet water.  Clean it up and pipe it to water golf courses or to supply “lake” communities.  They say it is clean enough to drink, but I wouldn’t consume it.  This water also seeps back into the ground.  Only 2 miles from our home there is a preserve for birds and small animals with several lakes with this type of water.  It is a beautiful area and now that it has cooled down, we’ll be going for walks and picnics at the preserve.

FLUFFY, CREAMY BATTER READY FOR THE OVEN

So, I’m in the mood to bake for Autumn.  We don’t really get the change of seasons, however some of our trees do lose their leaves about mid-December, giving us a wintry feel of sorts.   I get to experience raking leaves just before Santa arrives.

Caramel Apple Cake was perfect.  And while baking, the aroma from the spices...cinnamon, cloves, and allspice along with the applesauce really brought the smells of Fall.
 

JUST BAKED

Hubby and I were invited to a friend’s grand opening of his new auction house.  As a way to test all the equipment and to make sure everything is in working order for the first “real” auction scheduled in 2 weeks, family and friends had an auction for charity.  We were all asked to donate items that would be auctioned off professionally...by award winning auctioneers...for fallen police families and for our local food bank.
 

CAKE PERFECTLY OUT OF THE PANS

I had put off until last minute finding something for Hubby and I to auction.  Hubby found some no longer used furniture at the office which was sold for a good price.  I decided to take baked goods.  Pumpkin cookies and the caramel cake.
 

 BEATING THE MIXTURE RELEASES HEAT

I found containers that would only fit one layer, decorated, so that’s what I did.  I tripled the cake recipe, giving enough for 9 layers.   Then,I had only 20 minutes to frost and add the caramel, and box up all my baked goods and leave the house.  So, my decorating was not great, but OK.  A single layer 8 “ cake sold for an average of $12 and my boxes of cookies, with 20 cookies, also sold for about $12. Someone made cinnamon rolls and they went for $100.  2 women kept out bidding each other until the magic number was hit.  Fun and great for the charity giving.  The total dollars collected for my afternoon of baking was also quite good...much better than I had hoped.  I’m happy.

I don’t have a beautiful 3 layer cake to photo and show off, but we did get to try one of the cakes, it was delicious.  Moist and full of flavor.  I will make this one again.

I did not do well, however, with the buttercream frosting.  I brought the mixture to a boil and it had thickened, but the recipe is not clear as to what “thickened” means...how thick?  I transferred the mixture to my mixer and beat it until cooled, but it was thinner with the beating and did not set up.  I was in a hurry, but took some time to refrigerate the mixture, hoping it would set up when cooled, but...it did not.  I beat it some more, but this did nothing to thicken the frosting making it spreadable on the cake.  So, in desperation, I added powdered sugar...lots of powdered sugar to get a spreading consistency.  This made the flavor less buttery and just super sweet.  I added more caramel, but this thinned the frosting again, so more powdered sugar and less flavor. I was never happy with this frosting or with the instructions for making it.

MY CAKE PROJECT

By this time I had so much frosting that I took the leftovers after returning home, added lots of cream cheese, more vanilla, more caramel, and finally got a frosting that I like which I will use for cupcakes later this week.

When the recipe uses words like “proper consistency” I’d like to know what that really means.  Actually, for my hot AZ kitchen, which  stays at about 86^ when the oven is hot, I don’t think this recipe can set up.  The butter stays melted as does the caramel.  Even if refrigerated, it melts as soon as it is not refrigerated.

I’ll keep the cake, but make my own frosting for the future.

PACKAGED FOR SALE

Anyway, I’m happy that my cakes did well at the charity auction, I’m happy with the flavor and texture of the cake, we love caramel so I’ll give my cake baking about a B grade this week.

I am really interested to see how all your frosting turned out and to see the beautiful cakes you have made.

And, God Bless America, especially as today is the 10 year date since 911.  I’ll write more about that later.

French Friday with Dorie: Creamy, Cheesy, Garlicky Rice with Spinach

FRENCH VS SPANISH STUFFED PEPPERS

I decided to have a cook-off between Dorie's French style rice/stuffed peppers and our usual "Spanish" style rice/stuffed peppers. 

CRISP, FRAGRANT GREEN BELL PEPPERS--PERFECT FOR STUFFING

JUICY TOMATOES FOR THE SPANISH BASE

NOT A STANDARD INGREDIENT, HOWEVER WHO CAN RESIST?

Early this morning I went marketing hoping to find fresh vegetable ingredients and the variety of rice suggested by Dorie, Arborio, a risotto rice, that we rarely use.  YIPEE!  The garden fresh fare has finally made it to AZ.  I lugged home a bountiful quantity and variety of fresh fruits and veges, the like's of which I've not seen in months.  Colorado, Utah, and New Mexico produce has finally made it to our area and the quality is instantly appreciated.  This produce looks and smells wonderful and tastes unlike the usual grocery store pickings.  These wonderful foods cannot grow when temps stay in the 116^ range for weeks at a time so we appreciate the growers who ship their wonderful items to us...sometimes overnight so that we here in the desert heat can also enjoy farm fresh produce.

THE RICE & VEGES READY FOR CHEESE AND CREAM

First I cooked the rice in chicken stock while the spinach steamed, and onions with garlic were sauteed in butter.  These ingredients were seasoned  with salt and pepper and when cooked were tossed together in a large pot. After adding the rice,  French style grated cheese was added and then heavy cream was stirred in creating a "Creamy, Cheesy" rice dish that is a perfect contrast to our traditional Spanish style rice.  I added double the cream suggested by the recipe as this rice mixture became too stiff or dry.

TOMATO BASE WITH VEGES READY FOR CHEESE

Our contrasting rice was made at the same time as the French rice.  Instead of chicken stock, our traditional rice uses a base of fresh tomatoes which are crushed.  Like the French style, this rice also included sauteed onion...in olive oil, not butter.  Instead of spinach, cilantro was used.  I had brought home red, green, yellow, and orange peppers which were diced and added to the saute pot with the onions.  And we finally have great corn so I cut the kernels from several cobs and stirred them into the mixture.   Next my precooked long grain rice was added.  Then the tomatoes were combined and this mixture was thoroughly heated.  Cheddar and Monterey Jack cheeses were grated and then stirred in.  With all these additions the juice from the tomatoes was absorbed and this mixture was just right.   The only seasonings used were salt and pepper.

BLANCHING THE PEPPERS

DRAINED AND READY

I  purchased crisp, fresh green peppers for stuffing.  3 were used for the French rice and 3 for the Spanish.  Before stuffing the peppers, I removed the seeds and then quickly blanched the peppers instead of using Dorie's Bonne Idee for oven-cooking the peppers.  My method is quick and the peppers are perfect.  When stuffed they can be baked for a short time just to uniformly heat all the already hot ingredients and melt any cheese added to the top.  Actually at this point, the Spanish peppers can be refrigerated and just microwaved before eating...these peppers will keep well for a few days in the fridge where Dorie suggests that her version should be eaten  "soon after it's made."

 

BEFORE BAKING GRATED CHEESE WILL BE ADDED

FUN TO TRY NEW FLAVORS AND VARIETY OF RICE

Some of my favorite tasters came to stay with me this evening.  3 of my grandkiddies tried both varieties of stuffed peppers.  They were actually excited to do this...they love stuffed peppers!

Penguin:  I love the Spanish style but most of all I like the green pepper. (She enjoyed both varieties of rice and  asked for seconds of the Spanish rice.)

Peacock:  I like them both but I want to eat them cold...please do not warm them up.  (She ate everything on her plate.)

Turkey:  This is a good dinner.  The best part is the green pepper.  I like all the red parts and all the green parts and I like the big green part the most.

There we have it.  The reviews are in.  I was proud of the kids to be excited to try a new flavor and happy all the meal was enjoyed.  I thought it was funny that the best part of the meal was the green pepper that held the rice. All three cleaned their plates and liked both rice flavors.   They were excited to be my judges.

Honey also came later and ate a bowl...she mixed both types together and created her own variety.  She liked it.




For me, this means that when I have extra tomatoes to use, the Spanish style will always be enjoyed, but when I have spinach or want something more creamy...maybe as a side to go with something like chicken, the French variety will also be enjoyed.

And, it was fun to use a stickier rice.  I think this rice would make pretty scoops that would stay in place on a plate, making a fancier dinner side dish.

Note:  Both varieties were re-heated and were good.  I was worried that the French creamy rice would not survive as a leftover due to Dorie's comments that this rice should be eaten soon after making it.  It was, however, really good the next day.

I look forward to seeing my fellow Dorista's experiences with this dish...always great ideas and tips to make my cooking better.