Sunday, September 23, 2018

Jacques Pepin's Potatoes Fondantes

One of the lessons I've learned is to ALWAYS trust a Frenchman with your potatoes. I mean seriously now, they know their way around a potato, or two. This recipe for Jacques Pepin's Potatoes Fondantes will go down as being one of THE BEST potato recipes around, which is saying something.

After I tasted these I was actually kinda mad. In a "Why didn't I discover these potatoes sooner" kinda way. I mean the recipe is so simple, yet when you're putting it together you just know that it will be delicious, without a doubt.

Think about it. Baby Yukon potatoes simmering in a bath of chicken stock and butter until all the liquid is absorbed and the potatoes are creamy and tender. Then you press them with a back of a ladle, just until they pop, and the butter that was absorbed into the potatoes is enough to lightly brown them on each side. I don't care what herb you top them with, they are simply delectable! Crispy on the outside, creamy and flavorful on the inside. The perfect side dish. One that is so easy, and so delicious, you will be making it over and over again. A reminder that food need not be complicated, or fussy, to be delicious. Do me a favor and don't miss out on these!

Potatoes Fondantes
Adapted from Food Network
by Jacques Pepin
Serves 4-6

3 pounds baby Yukon potatoes
salt and black pepper
3 cups chicken stock
3 tablespoons butter *
2 to3 tablespoons freshly chopped parsley leaves*

Notes: I needed a little more chicken stock by accident and it didn't all boil out so I had to ladle out about a cup. I also used about 5 tablespoons butter because I was worried that when I removed some of the stock I was removing some of the butter, so I added in another two tablespoons. You could definitely garnish with parsley leaves, but I was in the mood for chives, so I opted to use them instead.

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley or herb of your choice.

Sunday, September 16, 2018

Giada's Lentil and Hominy Chili

"Losing My Religon" was playing in the car for the third time that week. Funny enough, I hadn't heard the song in almost 20 years and now I'd heard it for the 3rd time that week. It felt strange. I sent a text to a friend that said "Losing My Religion is a fabulous song. I hadn't heard it in years and forgot how much I love it. It's definitely one of my all time favorites." She replied back, "Great song. Definitely a top favorite, but I never knew what it was really about. It has to mean something that you keep hearing it so much this week, yet you haven't heard it in years. I'm gonna look it up."

At first I didn't really believe that hearing the song so many times in one week meant anything, but I did want to know what the song was about. When she wrote back "Losing My Religion is a southern expression for losing one's civility or temper and/or being at the end of one's rope," it all suddenly made sense. If you've read my past two posts then you know that I've definitely been at the end of my rope lately.

Problem is, after exchanging those texts with her, things just seemed to get worse. More 12 hour work days, sick kids, doctor visits, football games, band concerts, probate issues, and issue upon issue compounded to the max, all building up to the anniversary of my mom's death. It weighs on you. You do what you can and then you reach a breaking point where you just throw your hands up in the air and let it all go.

I'm all done with letting it overwhelm me. I'm too busy playing my new theme song, "Losing My Religon" and getting back in the kitchen. I swear the kitchen is like therapy. This week instead of saying "I just can't," I just did. I made Chicken Paprikash, which is something I'd been wanting to try, and I even got around to making this chili, and guess what? I even enjoyed it!

Giada's Lentil and Hominy Chili is a vegetarian delight. The lentils really make this chili hearty and comforting, and the hominy, well, I just love that stuff. It's fragrant, it's chewy, it just pops in your mouth and it's just plain fun to eat. I have NO idea why it's not more popular. However, I do feel like what makes this chili are the toppings, especially the lime juice. The squeeze of lime really brightens things up and brings all the flavors together. The avocado adds a lovely creamy quality and the cilantro...well I just love that too. The cotija cheese is the only topping that I felt kind of blah about. I could take it or leave it. Honestly, this chili is about the only chili that doesn't need cheese. Make it and try it for yourself. It's a delicious bowl of comfort, whether you're losing your religion, or not!

Lentil & Hominy Chili
Adapted from Food Network
by Giada De Laurentiis
Serves 4 

2 tablespoons canola oil
1 onion, chopped
3 cloves garlic, peeled and chopped
1 jalapeno, ribs removed and chopped
1 yellow bell pepper, diced
1 red bell pepper, diced
1 tablespoon chili powder
1-1/2 teaspoons cumin
1-1/4 teaspoons salt
1 cup lentils, picked through, soaked and rinsed *
1-1/2 cups brown ale, such as Turbodog
One 28-ounce can diced tomatoes
One 15-ounce can hominy, drained and rinsed
1/4 cup cilantro leaves
1 avocado, diced
1/2 cup cotija cheese, crumbled
lime wedges, optional*

*Note  (Soaking Your Lentils): You will need to soak your lentils before you start cooking. To do so, place the picked-through lentils in a fine mesh strainer and rinse them well. Place them in a medium bowl and cover them with water so they are fully submerged by 1 inch of water. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or up to 14 hours. Drain and rinse the lentils again before using. OR, you can do like the video online indicates and soak your lentils in a bowl of water for 25 minutes, which is what I did.

*Note: You do not want to skip the lime juice in this recipe. The squeeze of lime is what brightens up the flavors and brings it all together.
Heat a large Dutch oven over medium-high heat. When it is hot, add the oil and diced onion. Cook for 3 minutes, stirring often with a wooden spoon. Add the garlic, jalapeno, yellow and red peppers and continue to cook, stirring often, for an additional 4 minutes.  Add the chili powder, cumin, and salt and stir until the mixture is fragrant. Add the lentils, beer, tomatoes, and 1-1/4 cup water and stir to combine. Bring to a simmer and reduce the heat to medium-low. Cover the pot and simmer for 25 minutes. Uncover the chili and add the hominy. Continue to cook uncovered until the chili has thickened slightly and the lentils are cooked through, about 15 minutes more. Serve topped with the cilantro, avocado, and cotija cheese. Finish with a squeeze of lime if desired.

Sunday, September 9, 2018

Eric Ripert's French-Style Scrambled Eggs {Oh yes, I Did}

Right now you're thinking, no she didn't. No, she didn't just make scrambled eggs and post it like it was a solid contribution. But, yes, yes I did and there are two reasons why.

Number One. I just can't. Yes, I just can't again!

Number Two. I love eggs. For real. They just might be one of my very favorite ingredients. Plus, this week over at I Heart Cooking Clubs we are cooking with the ingredients we love.

So, yes, I did make Eric Ripert's French-Style Scrambled Eggs and I'm not sorry in the least! 

What makes these scrambled eggs French-Style you ask? Well, it's simply a method of adding the cream to the pan when the eggs are somewhat set. Here in America, we tend to add cream to the eggs before we cook them in the pan. Do I have to tell you whose method is better? I mean you already know, right?

The French, after all, are masters of the egg. Their method of adding the cream once the eggs are set produces a softer, fluffier, moister egg than our American version.

Here in America, most of us add a splash of milk and/or cream to our eggs before we cook them. Our eggs are a touch drier and tend to take on a bit of a rubbery texture, lacking in moisture. Now, I'm by no means knocking this traditional American method. I love all eggs, but after making scrambled eggs in the French-Style, I will tell you that I prefer the French method much more.

Now, full disclosure here. When I make scrambled eggs I usually add the smallest little pea-sized speck of butter to my nonstick pan. I whisk the tar out of my eggs until they are foamy and then I add a small splash of milk or cream. I add them to a hot pan and cook them until they are dry because this is the only way my family will eat them. They seize up and become somewhat tough.

I definitely suggest that you try this version. Go ahead and indulge. Use all the butter. Use all the cream. Then get a piece of bread and don't be stingy with the butter. You are having an indulgent version of scrambled eggs with toast and trust me, this is true comfort food. Rich, delicious, buttery, soft and fluffy and trust me when I will keep you full for hours upon hours.

French-Style Scrambled Eggs
by Eric Ripert
Serves 1 or 2

3 large eggs, lightly beaten
1 tablespoon butter
3 tablespoons whole milk or heavy cream
1 tablespoon chopped chives
2 slices country bread, toasted*

In a small bowl, lightly beat the eggs. Heat the butter in a small saucepan over medium heat until foamy. Add the eggs and cook, whisking, until they begin to set; gently whisk in the milk and chives. Remove from the heat and serve with toasted bread and butter.

Sunday, September 2, 2018

Giada's Antipasti In Jars

I used to have one warning phrase for my family and they understood perfectly what it meant. If at any time I announced "I'm done", they understood this to mean they should only come to me if there was an emergency.

In the past month, I've graduated. I've hit a whole new level of being done.  It's called "I just can't" and it's way more serious than "I'm done." 

"I just can't" means I simply CANNOT do one more thing. "I just can't" is full of eye rolls and death stares and other nefarious types of body language.

I've never been an "I just can't" kind of person and I never used to understand how one becomes that way. Until now.

The person who just can't has been pushed and pushed to the total and complete brink. They've worked and they've toiled and they've gone from sunrise to sunset every day nonstop, for an extended period of time, until they simply just can't any longer. At times I thought I'd reached this point, but I was wrong. I hadn't reached it until now.

So now, I'm an "I just can't" and it's kind of an eye-opener.

Today, as I sat in rebellion of all that had to be done, I decided that today "I just wouldn't" do all the things that needed to be done. I just couldn't be bothered if the laundry is done, if the groceries are bought, if lesson plans are made, or if the kids play on their devices all day. I didn't care if the lawn was mowed, or the plants were watered, or if any of the other weekend chores were done in advance for the work week. I couldn't even be bothered to make a blog dish.

Then, as I laughed about my newfound rebellion, I remembered Giada's recipe for Antipasti In Jars and mustered just enough energy to run in the store for some olives and baby mozzarella balls. Putting antipasti in jars is something I could do, and so I did!

You could roast peppers, and buy artichokes and various other ingredients. You could create colorful layers and really go all out to make these fancy. Or, if you're feeling like me, and you simply "just can't", then you can visit the antipasti counter at your market and buy olives and cheese that are already marinated. Then simply come home and throw it all in jars. Even if you're sloppy it will still be cute.

I'm going to snack on these and take them to school for lunch this week. I'm going to try my best to stifle my laughter when people comment about "all the trouble I went to, to pack a cute lunch." The truth is I couldn't be bothered at all. I just threw stuff in jars and angrily ripped off a hunk of bread and ran out of the door to work. They'll think I have my act together. Little do they know.

Antipasti In Jars
Adapted from Giada In Italy
by Giada DeLaurentiis
Makes 2 (10-ounce) Jars

1 cup ciliegine (baby mozzarella balls)
1 tablespoon extra virgin olive oil
salt, to taste
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 cup grape tomatoes, halved*
2 tablespoons chopped fresh basil
1/2 cup pitted green or black olives

*Note: Feel free to use any type of antipasti you like. I think the key point here is to marinate the ingredients and place them in jars. Roasted peppers and artichokes would be nice, as would chunks of salami or pepperoni. The sky is the limit. I opted to use some sundried tomatoes I had made in place of the grape tomatoes. 

In a small bowl, toss together the mozzarella, olive oil, salt, oregano, and red pepper flakes. In a separate bowl, toss the tomatoes with some salt and the basil. Allow both mixtures to sit for 5 minutes so the flavors can marry.

Divide the marinated mozzarella balls evenly between the two 10-ounce jars. Spoon the tomatoes over the cheese and top with the olives. Cover the jars with their lids and refrigerate until ready to serve, up to 3 days.

Sunday, August 26, 2018

Eric Ripert's Raspberry Clafoutis

Dear Clafoutis,

You are my new love. My new go-to dessert. My new....why didn't I make you before?

Thank you for being so very easy, and quick, and versatile! You are a fruity delight topped with yogurt, or whipped cream, or even ice cream. You are economical and yet sophisticated! You make a good dessert to eat solo, and yet, you are impressive enough for entertaining. Best of all, I can pretend you are healthy because you kind of are. Aren't you?

There is no denying your popularity. You, my dear, are a secret weapon.

All my love,
Kim xoxo

Raspberry Clafouti
Adapted from Epicurious
by Eric Ripert
Serves 2

1 tablespoon butter
1/4 cup sugar + more for ramekin
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 cup fresh raspberries
Vanilla ice cream/whipped cream/yogurt -  optional*

Heat oven to 400F. Butter two 3-1/2 inch ramekins and dust with sugar.

Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine.

Add the all-purpose flour and whisk very well.

Divide the raspberries into the ramekins and pour the batter over the raspberries.

Bake for 8-10 minutes (mine baked much longer/maybe 20 minutes) until golden brown and the middle is set.

Serve with a scoop of ice cream, whipped cream, or yogurt. 

Sunday, August 19, 2018

Eric Ripert's Shrimp with Orzo, Tomatoes, and Ginger

Do you ever have trouble sourcing ingredients? I do. I've always attributed it to the fact that I live in central Kentucky, and while it's certainly up and coming, it's not a major metropolitan area. I was surprised when my friend, Shirley at Ever Open Sauce, mentioned having trouble sourcing lemongrass as she lives in the metro New York City area. I suppose in my mind, you can find everything you want in New York City. The truth is, sourcing is an issue for all of us, regardless of where we live.

While Shirley did eventually source lemongrass, I could not. Interestingly enough, after Shirley tasted the dish she felt like the flavor of the lemongrass was lost and recommended using garlic instead. I was so happy when I read her helpful notes as garlic is much easier to source. Major score, because now I could stop trying to source that pesky lemongrass and forge ahead with this dish! Thanks Shirley for your help!

This is the kind of dish that I love. A handful of ingredients. Fresh flavors. Nothing fussy. Make it your own with the freshest seafood of your choosing. The original recipe was written to be Scallops with Orzo, Tomatoes, and Ginger and Shirley did use scallops. Her recipe looked wonderful and while I would've loved to use scallops, I had trouble sourcing them as well, go figure. I opted to use some Royal Red Shrimp fresh from the Alabama Gulf.

Orzo tossed in a sauteed mixture of minced ginger, garlic, lemon, basil, and tomatoes with some seared Royal Reds makes for a fresh and light dinner on a hot summer day.  I highly suggest making this easy, refreshing, light summer meal. It really hits the spot!

Shrimp with Orzo, Tomatoes, and Ginger
Adapted from Food and Wine
by Eric Ripert
Serves 4

1 cup orzo or other tiny pasta
One 1-inch piece of fresh ginger, peeled and coarsely chopped
1 large stalk of fresh lemongrass, the tender inner core of bottom third only, coarsely chopped (and or substitute with a clove or two of minced garlic)*
2 tablespoons extra virgin olive oil*
1-1/4 pounds tomatoes, chopped
3 tablespoons chopped basil
1 tablespoon fresh lemon juice
1-1/2 pounds large sea scallops or shrimp*
salt and pepper, to taste

*Notes: Feel free to use any seafood for this dish, as long as it is fresh. Also, the original dish called for vegetable oil, and quite a heavy hand, but I opted to use olive oil and used just a drizzle here and there to lighten things up.Also feel free to substitute garlic in place of the lemongrass.

In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes. Drain.

Meanwhile, in a mini processor, mince the ginger with the lemongrass.  Heat 2 tablespoons of the oil in a medium skillet. Add the ginger and the lemongrass and cook over moderately high heat until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper.

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the scallops, or shrimp, season with salt and pepper and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.

Mound the orzo in shallow bowls or on plates and top with tomatoes and scallops/shrimp. Sprinkle with remaining basil and serve.

Sunday, August 12, 2018

Ina Garten's Frozen Hot Chocolate + {Two Favorite Chilly Delights}

photo credit

They fell in love over a glass of Frozen Hot Chocolate. We fell in love with Frozen Hot Chocolate. This scene not only made the restaurant Serendipity famous, but it also made Frozen Hot Chocolate famous. For years I wanted to go to New York City and enjoy my very own glass of Frrrozen Hot Chocolate, just like John Cusack and Kate Beckinsale in the movie.

 When I finally made it to New York City, I didn't get a chance to go to Serendipity. There were way too many other things to see and do. Maybe next time. For now, Ina Garten's take on Frozen Hot Chocolate will have to do.

photo credit

Frozen hot chocolate is made by mixing melted chocolate, unsweetened cocoa powder, and half and half and then blending this mixture with whole milk, vanilla, ice, and coffee liqueur. Sounds like some rich and heavenly indulgent ingredients, and it is.

However, I was in a hurry and I never second guess Ina, so I bought the ingredients for this without giving the recipe any thought. Ina called for bittersweet chocolate, unsweetened cocoa powder, and only a tablespoon and a half of sugar. I should have paid attention. My son took one sip and spit it out. It was way too bitter for him. My daughter took one sip and fell in love with it. She loves dark chocolate, and coffee, and this drink was very reminiscent of both. She enjoyed her glass, and my son's. I added a touch more sugar for me and my husband and we ended up enjoying ours.

This really is a tasty decadent sipper, but I urge you think about your chocolate preference before making it. If I were making this drink for a group of younger kids, then I might use milk chocolate. If I were making this drink for anyone in general, my go to would be semisweet chocolate. Apparently Ina uses bittersweet. To each their own.

On another note, Ina's recipe says this serves four. It does serve four, if you can stomach a 10-ounce glass of something so rich and decadent.  I say it easily serves eight. I don't think there's anyway four people could drink a whole batch. So, do yourself a favor and halve the recipe, or make the whole recipe, and save half the mixture for another time.

Frozen Hot Chocolate
Adapted from Cooking For Jeffrey
by Ina Garten
Serves 8*

4 ounces bittersweet chocolate*
1-1/2 tablespoons unsweetened cocoa powder
1-12 tablespoons sugar
1/2 cup half and half
1-1/2 cups whole milk
4 tablespoons coffee liqueur
1 teaspoon pure vanilla extract
4 cups ice
sweetened whipped cream, for serving
mini chocolate chips, chocolate syrup, chocolate curls, for garnish

Note: This recipe was written to serve four people a 10 ounce serving. I think this serving size is way too much for something so rich. I'd say you could easily serve this to 8 people, possibly more. In addition, and most importantly, be sure to think about your chocolate preference prior to making this. I'd say most people would prefer using semisweet chocolate. Bittersweet chocolate was way too bitter for 3 of the 4 people in my household. If you're using the chocolate of your preference then you can't go wrong. This is a great treat!

Break the bittersweet chocolate into pieces and place it in a medium bowl set over a pot of simmering water, stirring occasionally, until just melted. Off the heat, whisk in the cocoa powder, sugar, and half and half and set aside.

Place 3/4 cup of the milk, 2 tablespoons of the coffee liqueur, 1/2 teaspoon of the vanilla, and half of the chocolate mixture in a blender. Add 2 cups of the ice and blend for several minutes, until the mixture is thick but not icy, like a frozen daiquiri (you can add more milk or ice if it's too thick or too thin). Pour into two (10-ounce) ice cream soda glasses and top each with a generous dollop of whipped cream and some chocolate garnish. Repeat for the second two glasses. Serve ice cold with straws and long-handled spoons.

Since we're celebrating chilly delights at I Heart Cooking Clubs this week I thought I'd share my two favorite, and extremely REFRESHING, treats with you! This creamy mango ice should come with a warning. It's that good. I still remember the day I made this. I kept going back to the freezer with my spoon and taking a bite. I couldn't stay away because it was so creamy, and sweet, and refreshing. When the ice was "all done" setting up in the freezer there was only enough left for a picture.

Because the Creamy Mango Ice was so crazy good, I also made Bayless' Fresh Lime Ice with Berries on a sweltering hot July day. Will it confuse you when I say that this Fresh Lime Ice was more refreshing than the Creamy Mango, but I liked the Creamy Mango Ice better? In the end I suppose it comes down to which fruit you like best!

Speaking of fruit, I encourage you to head over to Rick Bayless' website where you'll find even more refreshing ice recipes like Coconut, Avocado, Watermelon-Raspberry, and Prickly Pear. You can't go wrong as these are the ultimate in refreshing!