Eating Dinner With My Family

Today we had our 'dinner' at lunchtime since my husband will be away at dinner time.  I had always wanted to try a croque madam but have never made it before.  It was very good but very rich!  I had bread which had very large slices of bread so we all had too much to eat since it was so rich.  Half sandwiches for everyone next time;). Croque-Madame Sandwiches  5    Tbs. unsalted butter 2    -1/2 Tbs. all-purpose flour 1    -3/4 cup milk (whole or low-fat) 2    Tbs. brandy 2 t  Worcestershire sauce 1/4 t  fresh thyme 1/4 t  grated nutmeg Kosher salt and freshly ground black pepper 8 sl country-style white sandwich bread 4 t  Dijon mustard 4 oz Gruyère,grated (1 cup) 12 oz leftover roasted fresh ham sliced (or substitute sliced roast pork 1/2 oz Parmigiano-Reggiano,finely grated (1/2 cup) 4    large eggs,at room temperature Melt 2 Tbs. of the butter in ...

It seems that my belief that I struck the fridge a mortal blow the last time we met in battle was presumptuous.  It has retaliated by actively breeding its contents in the dark of night and doubling its number of suicide troops. (you know those items that are stacked on top of other items and leap at you when you open the door!) It is hoarding its leftovers in order to keep the temperature cooler in there and there just so it can start freezing items and ruining them just for spite.  I am tempted, with the same spite, to just blitzkrieg its a$$ by throwing out all the contents and starting over. But I can't, there are too many pricey condiments in there to justify such a drastic action.  The only way I am going to beat this monster is to make a meal that resembles heavily patched jeans. (IE 1 leftover pizza slice, 1 burger, some random 1/2 portions of sides and some odds and ends of cheese blocks.  yummy, NOT!) I don't know if I can do that. ...

This was a fairly easy recipe.  There was the prep work which involved chopping a lot of veggies, but it wasn't too bad.  The cooking time is like three hours, but largely unattended so that it nice.  We all weren't sure what we would think of it.  My husband and I were pleasantly surprised, my son was not a fan.  The liquid part he was ok with but the rest... He even didn't like the cheese toast.  Most likely he didn't like the soggy bottom nor the Swiss; I happened to love it.  It makes a huge portion; next time I will be halving the recipe. I had a large bit of ham on hand so I used it rather than go out and buy the ham hocks.  As a result, I think the broth was a little watery tasting, so I put a spoonful of ham bouillon in the stew at the beginning of the third hour. I think this dish would lend itself to using up all kinds of leftovers. White Bean and Ham Stew   4    meaty smoked ham hocks (about 3 1/2 pound...

Well I have to start by saying, I live in the best neighborhood.  My cul-de-sac of 6 houses is full of great people with awesome cooking skills.  We get together now and then for parties; we all like to cook and entertain.  Last night we had the first of (what I forsee) many progressive dinners.  A progressive dinner is where each course takes place at a different house.  There was a suggestion of a French theme which was taken and ran with.  Unfortunately two of our neighbors were unavailable for the feast, but lucky for us because we got to enjoy the culinary talents of a friend of the cul-de-sac. (see her recipes at http://www.saturdaynightsuppers.com/ )  We had a wonderful evening.  My recipe is one that was already on the blog (1/16/12 ) if you are interested.  The others I don't have the recipe for, so this will just be pictures of our feast.  I tried to have two pictures of each, but some pictures came out too blurry. ...

Well, as not the biggest  fan of chicken, I wasn't blown away by the meat.  Plus the whole on  the bone thing gives me the willies.  I had one tenderloin; the sauce was pretty great.  Not particularly hard to make, but it took much longer than the recipe said.  I didn't delete this recipe, but I an not anxious to make it again. I realized at the last minute I didn't have a starch, so I quickly made some star shaped pasta with butter and parm. Chicken Provençal 1 T  cooking oil 1    chicken (about 3 to 3 1/2 pounds),cut into eight pieces 3/4 t  salt 1/2 t  fresh-ground black pepper 1    small onion,chopped 4 ea garlic,minced 1/2 c  red wine 1 1/2 c  canned crushed tomatoes with their juice 1/2 t  dried rosemary 1/2 t  dried thyme 1/3 c  black olives,such as Niçoise or Kalamata, halved and 1 t  anchovy paste 1. In a large, deep frying pan, heat the oil over modera...

I loved Julia's Garlic soup, and this is similar so thought I would try it. (also my boy has been begging for the garlic soup again)  It came in one of my many email recipes.  I got the souffle recipe from Julia's iconic cookbook.  I have been wanting to try it so I can have a use for saved and frozen egg whites.  (other than royal icing that is)  I thought making these together would be perfect as  each recipe requires either 6 egg whites and 6 egg yolks. So I embark on my 3rd souffle, but a new recipe that I haven't made.  I am not quite sure what happened with the "bechamel" part, but it was a solid chunk when I went to do the boiling part. So what solves everything?  MORE CREAM!  I added more until the whole solid mess was a semi liquid bubbling mess. Now I am waiting and praying and thinking, hey at least the soup will be OK right?  Well the soup was very good, but I think the first garlic soup was better.  The s...

This is from the amazing book 'Sauces' by James Patterson.  The book is organized into a starting sauce with many variations on that sauce. This is one of  those starting sauces. The dish is super easy and quick.  The final broil is by no means necessary.  It adds more time than flavor IMO. I couldn't find fish bouillon, so I used some bottled clam juice instead.  It was fine. I think any broth would work in a pinch.  I used the rest of the clam juice in the rice I cooked with some water.  For a veggie, I had some zucchini. I have seen zucchini noodles or ribbons before, and I thought I would play with that.  It took a little time to shave the zucchini with a vegetable peeler, but with practice, I think I could become quite speedy.  I sauteed some onion and the ends of the zucchini that I couldn't use the peeler on in some butter and salt.  Then I just tossed the noodles in the butter off the heat and just warmed them but didn't coo...

Well we have never been one of those super traditional families. We have our traditions but they aren't the ones most people have. Christmas eve was big in my family growing up. We had friends and family over for dinner that night and opened our presents to each other. The next morning we kids opened our Santa presents and the immediate family relaxed together. My MIL and her Husband and my Sister in law came up to see us. We did the present thing. Dinner was Beouf Bourguignon, double baked cheese soufflé (see 11/11/11) , salad and a really tasty kale and gnocchi dish and cranberry sauce my MIL brought. (the last 2 items). I made this beef because it can be made ahead and because I absolutely loved it when I made it before. This time was not my best. I don't know why, but it fell short. :(. I don't think it was crap mind you, just not the omg dish it had been in the past. It was a great night. We tracked Santa on the NORAD app and made the kids get to bed when he was in New...

This Julia Child recipe immediately follows the Ham in Madeira sauce (10/25/11) that we made before and LOVED!  In the into to this recipe Julia says that "this famous recipe is the same idea as the preceding one, but with a richer, more delicate sauce."  Well it was indeed very similar, but I think that we all liked the first one better.  The main difference is that the first sauce had ham stock in it; it could be, however, that the ham we used this time was smokier in flavor which made it into the sauce.  Either way it was good, but next time we will make the first version. Tranches de Jambon a la Creme (Ham Slices in Fresh Cream Sauce) 3 lbs of cooked ham, sliced 1/4" thick 2 Tb butter 1 Tb oil 2 Tb shallots(or green onions), chopped 2/3 cup Madeira or Port 3 Tb cognac 2 cups whipping cream 2 Tb Dijon Mustard mixed with 1 Tb tomato paste and 2 Tb whipping cream Big Pinch of Black Pepper Trim off any excess fat on the ham and pat dry with paper t...

This is one of the boy's favorite.  As garlic lovers, we all like it a lot. It is simple to make and very tasty. I think the best thing I learned with this recipe is how to easily peel vast amounts of garlic. I hate to waste, so I put the egg whites in individual cups and froze them for some future recipe.  WOW!  I added chopped chives to the top.  I think it was better that way. Aigo Bouido (Garlic Soup) 1    Garlic,Separated (about 16 -Cloves) 2 qt Water 2 t  Salt pn Pepper 2    Cloves 1/4 t  Sage 1/4 t  Thyme 1/2    Bay Leaf 4    Parsley Sprigs 3 T  Olive Oil      Liaison 3    Egg Yolks 3 T  Olive Oil,Up To 4 Tbs 1    Round Of Hard Toasted French Bread,Per Bowl Of Soup 1 c  Swiss Or Parmesan Cheese -Grated [Note: I use 2 garlic heads (about 20 cloves)] Drop the garlic cloves in to boiling wat...

I was never a huge soup fan.  I don't think it is an inherent dislike more that it's too warming and its already pretty bloody hot in Florida.  However, I am overcoming this and trying to learn the art of making a good soup.  This is a tasty vegetarian soup.  Almost all the flavor comes form the pistou.  I halved the soup, but not the pistou.  It was good with the proper amount of the pistou, but I put in double.  I was good too but not necessary.  My husband and I prefer a smooth soup as opposed to a chunky soup.  Next time I think I will use an immersion blender before the addition of the pistou. Soupe Au Pistou 8 Servings 3 qt Water 2 c  Carrot,Diced 2 c  Potato,Diced 2 c  Onion Or Leeks,Diced 1 T  Salt 2 c  Green Beans,Diced 2 c  Navy Or Kidney Beans,Canned 1/3 c  Broken Vermicelli 1 sl White Bread,Stale And Crumbled 1/8 t  Black Pepper pinch Saffron 4 ea Garlic,Mashed 4 T  ...

Well in the preparation for tomorrow night's Thanksgiving dinner I found it to be a bit too late to be starting the dinner I had planned, so I went with this 'breakfast' dish.  I had been wanting to try it for many reasons.  I think a baked egg sounds like the perfect poach and they have that cute little shape.  I did not serve them right away because I had some bacon I needed to use and was cooking it.  As a result the yolks were not as runny as I would have liked them but it was still really delicious.  I put the eggs on the buttered toast with the bacon.  I also made a bacon gravy for my mom. (who will be here tomorrow) for one of her breakfasts while she is here.  I drizzled a bit of it over the eggs as well. (so did not need it or the bacon for that matter but the bacon was good)  I also deviated from the recipe in that I added  chives as well as basil at the end.   I think chives and eggs are just a stella...

It's a big day for me, I have officially made my first souffle!!  My darling husband has made one before and it was very good, but daunting to me because I am totally not the precise, science project cook that makes good bakers.  I like to have a little wiggle room.  However, I poured myself a glass of wine and decided to have a stab at it.  While everyone loved it, I was worried in the process because there were a few deviations I made.  Some intentional, some just because it seemed to be prudent. First of all, I couldn't find Comté cheese.  I quick online search suggested Gruyere.  ( http://www.gourmetsleuth.com/Dictionary/C/Comte-cheese-6013.aspx ) Well for a block of Gruyere the size of two decks of cards was $17! Well I didn't want to ruin pricey cheese with my first souffle attempt, and I just don't want dinner to cost that much. I would have needed all of it. I opted for the fancy publix Swiss cheese over the regular Publix Swiss ($4.99)...

It always surprises me that French food can be so easy.  I know there are plenty of complex dishes out there but they all have a fairly simple start.  This is one of those base dishes (think of them like mother sauces) that can be elaborated on but there really is no need!  It was quick, easy and delicious. Supremes De Volaille A Blanc (Chicken With Cream) 4  Supremes Of Chicken,Thinly Sliced, Boneless Breast 1/2 t  Lemon Juice (more At End As Needed) 1/4 t  Salt (more At End As Needed) Large pinch White Pepper (more At End As Needed) 4 T  Butter,Unsalted 1/4 c  Beef Stock 1/4 c  Port,Madeira Or Dry White Vermouth 1 c  Heavy Cream 2 T  Fresh Parsley,Minced [Note: From Julia Child (she recommends buttered asparagus tips, green peas, artichoke hearts or creamed spinach, a good risotto cooked in chicken stock and a good white Burgundy or Traminer.] Preheat oven to 400.  Rub the chicken with the lemon juice and seas...

This is a whole new way to imagine ground beef.  We have all seen hamburger steak in restaurants, but they are burgers sans a bun.  Not this!  As I sit here with my arteries clogging, (only saved from certain coronary by the red wine:), I still wish I could eat more.  The sauce was unbelievable. The token salad I served it with in no way made this dinner healthy; however, this is a worthy occasional indulgence.  It is from Julia Child's iconic cookbook, (click post title for a link to the book) and being French there is no lack of butter and cream.  For a starch, I made a half box of shells I had in the pantry and, since a stick of butter in the entree didn't seem like enough, (ahem) I made a compound butter.  I was flipping through my tome of sauces by James Peterson,  and Colbert Butter jumped off the page at me. (Yes, I am a fan of his!)  It made sense to make it too because it is maitre d' butter with the addition of a be...

OH MY!!  There aren't enough expletives to emphasize how much we were digging this sauce!  It is a Julia Child recipe I have been wanting to try, and I had leftover ham from last night's strata, so I figured I would try it out.  The sauce is to unbelievably amazing!  My husband raved about it so much and wanted to have it again, he said it would work with any meat.  While I agree, I think that the sauteed ham donated a lot of flavor to the sauce, and I don't think it would be exactly the same with another meat.  I served it with rice, spinach braised in ham stock, and sauteed mushrooms.  I used beef stock and the port, as they were what I had on hand.  It was an all round favorite. Sautéed Ham Slices—cream And Madiera Sauce 2 1/2    to 3 lbs of cooked ham sliced ¼ inch thick 2 T  butter 1 T  oil 3 T  flour 2 T  minced shallots or green onions 1 c  very good ham stock,white  or brown stock, ...

I got this recipe from Julia Child's Mastering the Art of French Cooking.  I love the way she gives a base recipe and then all the variations on it, but it took some getting used to not having all the ingredients at the beginning of the recipe.  It makes sense really, but it just isn't what I'm used to.  This is one of those amazing meals that you just want to lick your plate.  It is a bit time consuming and requires a bit of planning, but it is not a lot of active  time.  You start with the marinade. It is a spice blend you rub on the meat and let sit in the refrigerator.  I put it on in the morning and leave it until I start cooking dinner, but there was no firm time to leave it on.  Before you start cooking, scrape off as much as you can with a butter knife. Take your time and get it nice and brown before you put it in the oven.  Also, don't be put off by the... aroma of the vinegar reducing.  Its not pleasant and it will burn yo...