Pepin's Salisbury Steaks with Vegetable Sauce

 Years ago my son told me, "food is all about the sauce." Of course, food to him at the time was chicken nuggets and he was all about dipping them in some ranch.

He wasn't wrong. Most of the time food is, in fact, all about the sauce. Take Pepin's Salisbury Steaks with Vegetable Sauce. It really does become all about the vegetable sauce, which is rather unique because most Salisbury Steaks are covered in a traditional brown gravy. Instead, Pepin likes to kick it up a notch by making a vegetable sauce with carrots, onion, soy sauce, tomato paste, water and Tabasco sauce. It is a lightly flavored tomato sauce that is very veggie-forward. The carrot is prominent and lends a fresh flavor to the Salisbury Steaks.

It doesn't stop there. This is not just a ground beef patty. These Salisbury Steaks are packed with flavor: chopped onions, chopped celery, garlic, eggs, fresh breadcrumbs, salt, pepper, and two whole cups of chopped apple! Who would ever think of putting apple in Salisbury Steak, but it works! The apple kind of melts into the Salisbury Steak delivering a subtle sweetness that pairs well with the carrot vegetable sauce. 

We really enjoyed this unique twist on the traditional Salisbury Steak. It was a lighter, more veggie-forward, fresher tasting version and I would recommend it if you were in the market for a recipe such as this. I have yet to try it, but Pepin says the leftover Salisbury Steaks make very good sandwiches the next day.

 

 Salisbury Steaks with Vegetable Sauce

Adapted from Essential Pepin

by Jacques Pepin

Serves 6

Steaks

3 tablespoons canola oil

1-1/2 cups chopped onions

1-1/2 cups minced celery

2 apples, such as Rome Beauty or McIntosh (about 1 pound)

1-1/2 pounds ground beef

2 large eggs

2-3 garlic cloves, crushed and finely chopped (1 teaspoon)

1 teaspoon salt

1/2 teaspoon salt and black pepper

3 slices firm white bread, processed to crumbs in a food processor (1-1/2 cups)

Sauce

1 cup peeled, coarsely chopped carrots

1 cup coarsely chopped onion

2 cups water

1 tablespoon dark soy sauce

 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons tomato puree

1/2 teaspoon Tabasco sauce

For The Steaks: Preheat oven to 400F. Heat the oil in a large saucepan. When it is hot, add the onions and celery and cook over medium heat for 4 to 5 minutes, until slightly softened. Meanwhile, core but do no peel the apples. Cut them into 1/2" pieces. (You should have 2 cups.) Add to the onion and celery mixture and remove from the heat. Put the meat in a large bowl, add the onion-celery-apple mixture, eggs, garlic, salt and pepper, and mix well. Add the breadcrumbs and mix well to incorporate. (Fresh bread crumbs are best for this recipe; if substituting dry crumbs, use only 3/4 cup). Dampen your hands with water and form the mixture into 6 large patties (each weighing approx. 8 ounces). Arrange in a large roasting pan so there is a little space between the steaks and bake for 20 minutes.

For The Sauce: Put the carrots, onion, water, soy sauce, salt, pepper, tomato paste, and Tabasco in a saucepan and bring to a boil, then reduce the heat and boil gently for 5 minutes. Keep warm. When the steaks have cooked for 20 minutes, remove them from the oven. They will probably stick to the bottom of the pan, so you will easily be able to incline the pan and pour off most of the accumulated fat. Spoon the sauce over and around the steaks and return them to the oven for 15 minutes and serve.

Let's Get Saucy @ IHCC!

 

Jacques Pepin's Butternut Squash Gratin {The Perfect Fall Side Dish}

Butternut squash is a true fall favorite. Over the years we have come to absolutely love it! Back in 2011 I started things off simple with Tessa Kiros' Baked Butternut Squash. When that was a hit I moved on to Ina's Butternut Squash and Ricotta Bruschetta.The Bruschetta was addictive so I branched out further to Ina's Butternut Squash Hummus. 

The love affair was in full bloom so then we tried other favorites like Ruth Reichl's Butternut Squash, Sausage, and Walnut Lasagne and also Nigella Lawson's Butternut Squash Macaroni and Cheese. 

Now I'm furthering the love affair with butternut squash by trying my hand at Jacques Pepin's Butternut Squash Gratin. 

Pepin's gratin is so simple. It is right up my alley. Just a handful of ingredients.The hardest part is cutting the squash into 1/8-1/4" slices. Once that's done, you just boil the slices for about 2 minutes, then arrange them in a baking dish, top with salt and pepper, pour the cream on and cover with cheese. Bake for about 30-40 minutes and you have one delicious fall-inspired side dish or main dish.

You can arrange the squash slices artfully and really make the gratin beautifully arranged, but that's not really my style so I just threw the slices in the baking pan for a more 'rustic' look. I really love that word rustic, don't you?

My family walked in while this was cooking and they said "it smells like Thanksgiving in here." If that isn't the ultimate compliment then I don't know what is.

Butternut Squash Gratin

Adapted from Essential Pepin

Serves 6-8

1 large butternut squash (3-3/4 pounds)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup heavy cream

1/2 cup grated Jarlsberg or other Swiss-type cheese or Parmesan

Preheat the oven to 400F. Cut off the stem of the butternut squash and split it in two at the bottom of the neck; this will make it easier to peel. Peel the neck lengthwise with a sharp knife or vegetable peeler, removing enough skin so the orange flesh appears (there is a layer of green under the first layer of skin). For the body of the squash, remove the skin with a sknife by going around it in a spiral fashion (it is easier to peel a round object in this manner); then cut lengthwise in half and, using a sharp spoon, remove the seeds. With the slicing blade of a food processor or a knife, cut the squash into 1/8- to-1/4 -inch-thick slices. 

Put the squash in a saucepan, cover with water, and bring to a boil. Boil over high heat for 1-2 to 2 minutes, then drain in a colander; the pieces will break a little.

Transfer the squash to a gratin dish and add the salt, pepper, and cream, mixing with a fork to distribute the ingredients. Cover with the cheese. Bake for 30 to 40 minutes, until nicely browned. Serve. 

Vegetables Unleashed @ IHCC

Julia's Supremes de Volaille aux Champignons {Chicken Breasts with Mushrooms and Cream}

 Here I am with yet another Julia Child recipe. In fact, it is the very same chicken recipe, just a different twist. Julia has several variations of Chicken Breasts with Cream sauces and I literally want to try them all.

Now, hear me when I say, I enjoyed last week's chicken dish so much that I decided I would try Julia's Supremes de Volaille aux Champignons, which is the French way of saying Chicken Breasts with Mushrooms and Cream.

I DO NOT LIKE MUSHROOMS. I haven't liked them for 46 years, but I keep trying because I want to like them. 

My favorite cook on Youtube, Anti-Chef, made Julia's chicken with mushroom cream and I thought if anyone can make me like mushrooms it's Julia.

Guess what? The dish turned out perfectly, but I still don't like mushrooms. I tried. Oh, how I've tried. My husband has tried. We did manage to eat a few mushrooms slices, but it's just a texture thing. We love the flavor. We just don't love mushrooms.

Regardless, don't let me sway you at all. If you're a mushroom lover then you should definitely try this version of Julia's Chicken Breasts with Cream. The sauce is crazy good. Like fine dining good.

Julia's recipes can be somewhat fussy and take time to put together, but these chicken breasts recipes with cream are super easy and fast, on the table in less than 30 minutes.

I highly recommend both of the recipes~!

Supremes de Volaille aux Champignons

Adapted from Mastering The Art of French Cooking

by Julia Child

Serves 4

For The Chicken

4 supremes (boned breasts from two fryers)*

1/2 teaspoon lemon juice

salt and pepper, to taste

heavy, covered, fireproof casserole about 10" in diameter

1 round of waxed paper 10 " in diameter and buttered on one side 

For The Sauce

1/4 cup white or brown stock or canned beef bouillon

1/4 cup port, Maderia, or dry white vermouth

1 cup whipping cream

salt and pepper

lemon juice, as needed

2 tablespoons fresh minced parsley

5 tablespoons butter

1 tablespoon minced shallot or green onion

1/4 pound diced or sliced fresh mushrooms

salt, to taste

Notes: Julia's supremes must be very small if they only take 6 minutes to cook completely in the oven. I have found that I need to cut my chicken breasts in half lengthwise and cook them on one side for 6 minutes and then maybe 4-5 minutes on the other side. Each piece of chicken will cook differently. Best to check often.

Preheat the oven to 400F

Start with the Mushrooms: Heat the butter in the casserole over moderate heat until foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

Time For the Chicken: Rub the supremes with drops of lemon juice and sprinkle lightly with salt and pepper. Quickly roll the supremes in the mushrooms and butter, lay the buttered paper over them, cover casserole and place in hot oven. After 6 minutes*, press top of supremes with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. Remove the supremes to a warm platter and cover while making the sauce (2 to 3 minutes).

For the Mushroom Sauce: Pour the stock, bouillon, or wine into the pan with the mushrooms and the cooking butter and boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning, and add drops of lemon juice to taste. Pour the sauce over the supremes, sprinkle with parsley, and serve at once.

Julia Child's Supremes de Volaille a l'Ecossaise {Chicken Breasts with Diced Aromatic Vegetables and Cream}

 I am completely enamored with Julia Child's recipes right now. I've really only made about 4 of her recipes, but they have all been mouthwateringly delicious. The best of the best.

Julia has a variety of chicken breast recipes with various sauces in her book. I had a very hard time deciding among them, but I finally settled on this version with the aromatic veggies and cream. We are having a Garden Party over at I Heart Cooking Clubs and the carrots, onions, and celery in the sauce remind me of garden-style cream cheese. It's a stretch, I know. I was really looking for any reason to make this recipe.

You begin by sauteing carrots, onions, and celery in butter until tender; then drizzle some lemon juice, salt, and pepper on the chicken breast before adding them to the pan with the veggies and the butter; top them with buttered parchment, and a lid, and bake in the oven until done (depends on size of breast). 

Then comes the good part. The sauce, which is really almost like a pot pie sauce, is very comforting and flavorful.

The chicken goes onto a warm plate and you add stock and either Maderia, or white vermouth, and whisk until it becomes syrupy, before adding the cream and reducing until thickened and saucy. Add the lemon juice and parsley and pour over the chicken.

This dish is OUTSTANDING! It is just seriously SO DANG GOOD. Chef's kiss to Julia Child because her recipes have been knocking it out of the park lately.

Do yourself a favor and make this dish sometime! 

 Supremes de Volaille a l'Ecossaise

{Chicken Breasts with Diced Aromatic Vegetables and Cream}

Adapted from Mastering The Art of French Cooking

by Julia Child

Serves 4

For the Veggies:

1 medium carrot, cut into 1/16" cubes

1 to 2 tender celery stalks, cut into 1/16" cubes

1 medium white onion, cut into 1/16" cubes

1/8 teaspoon salt

5 tablespoons butter

For the Supremes:

4 supremes (chicken breast)

1/2 teaspoon lemon juice

1/4 teaspoon salt

big pinch white pepper

a heavy, covered, fireproof casserole about 10" diameter

a round of waxed paper 10" in diameter and buttered on one side

4 tablespoons butter

For The Sauce:

1/4 cup white or brown stock or canned beef bouillon

1/4 cup port, Madeira, or dry white vermouth 

1 cup whipping cream

salt and pepper

lemon juice, as needed

2 tablespoons minced parsley

For the veggies: Cook the diced vegetables slowly with the salt and butter for about 10 minutes in the covered casserole until tender, but not browned.

For the supremes: Preheat the oven to 400F. Rub the supremes with drops of lemon juice and sprinkle lightly with salt and pepper. Quickly roll the supremes in the butter with the aromatic veggies, laying the buttered paper over them, cover casserole and place in hot oven.

After 6 minutes, press top of supremes with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. remove the supremes to a warm platter and cover while making the sauce (2 to 3 minutes).

For the sauce: Pour the stock or bouillon and wine into the casserole with the cooking butter and boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning, and add drops of lemon juice to taste. Pour the sauce over the supremes, sprinkle with parsley, and serve at once. 

Garden Party @ IHCC

Julia Child's Biftek Haché à la Lyonnaise {Ground Beef Burgers with Onions and Herbs}

My family loves what I like to call The Blue Plate Special. When I refer to The Blue Plate Special, I pretty much mean any old-fashioned dish you might find at a local diner. It usually consists of some type of meat with a gravy or sauce, some kind of potato, and a veggie. 

Just good old-fashioned comfort food.

I found this recipe on one of my favorite Youtube channels, Anti-Chef. The fella who runs the channel is named Jamie and he does a segment called Jamie and Julia that is well worth watching. Sometimes it is laugh out loud hilarious, sometimes I learn a thing or two, and other times it is downright delicious and drool-worthy.

A little while ago Jamie featured Julia's Hamburger with Onions and Herbs, aka Biftek Hache a la Lyonnaise and it really got my attention. The ingredients are always something I have on hand, the recipe was very approachable, and it looked and sounded delicious. I knew I had to make it soon.

Turns out Jamie found and shared a recipe that will grow to be one of my family's favorites!

Per Julia, the French do eat hamburgers, but not on a bun. Turns out they mix butter, salt, pepper, thyme, and sauteed onions into the beef before shaping them into patties, coating the patties in flour on both sides (giving them an amazing crust), sauteing them, then serving them with a beefy buttery rich and flavorful sauce poured over top.

I'm gonna tell you right now...this is an absolutely amazing dish! The burgers are buttery and rich and full of flavor, they develop a little bit of a crust from being dredged in the flour, and the beefy and buttery sauce poured over top just takes it to a whole new level. I'm gonna tell ya...you take a bite and it will blow your mind because you'd never expect this to be so wonderfully delicious.

My husband was skeptical, especially when he discovered there was no bun. He took one bite and he was like "Holy cow...this is delicious. I wasn't expecting this to be so flavorful and tender and rich."

This really is a stunningly delicious and flavorful dish that pairs well with any type of potato and veggie. I'd also like to highlight that it is extremely economical, which I feel is very important right now.

This is hands down one of my favorite dishes that I've shared this year and it will be put into my regular rotation. My entire family absolutely loved it and I sent the recipe to all of my friends. I cannot say enough good things about it.

 

If you have time, take a few minutes to watch Jamie make the burgers in the video above. I think you'll find that he is most enjoyable to watch; and, you might also be just as tempted as I was to make this dish!

Biftek Haché à la Lyonnaise 

{Ground Beef Hamburgers with Onions and Herbs}

Adapted from Mastering The Art of French Cooking

by Julia Child

Serves 6

For The Hamburgers

1/4 cup finely minced yellow onions

2 tablespoons butter

1-1/2 pounds lean, ground beef

2 tablespoons softened butter, ground beef suet, beef marrow, or fresh pork fat

1-1/2 teaspoons salt

1/8 teaspoon pepper

1/8 teaspoon thyme

1 egg

1/2 cup flour spread on a plate

1 tablespoon butter and 1 tablespoon oil, or sufficient to film the bottom of the skillet

1 or 2 heavy skillets just large enough to hold the patties easily in one layer

a warm serving platter

For The Sauce

1/2 cup beef stock, beef bouillon, dry white wine, or water or red wine*

2-3 tablespoons softened butter

Cook the onions slowly in the butter for about 10 minutes until very tender but not browned. Place in a mixing bowl. Add the beef, butter or fat, seasonings, and egg to the onions in the mixing bowl and beat vigorously with a wooden spoon to blend thoroughly. Correct seasoning. Form into patties 3/4 inch thick. Cover with waxed paper and refrigerate until ready to use. Just before sauteing, roll the patties lightly in the flour. Shake off excess flour.

Place the butter and the oil in the skillet and set over moderately high heat. When you see the butter foam begin to subside, indicating it is hot enough to sear the meat, saute the patties for 2 to 3 minutes or more on each side, depending on whether you like your hamburgers rare, medium, or well-done.

Arrange the hamburgers on the serving platter and keep warm for a moment while finishing the sauce.

Pour the fat out of the skillet. Add the liquid and boil it down rapidly, scraping up the coagulated pan juices, until it has reduced almost to a syrup. Off heat, swirl the butter by half-tablespoons into the sauce until it is absorbed. Pour the sauce over the hamburgers and serve. 

Family Favorites @ IHCC

Pork Chops with Sauteed Apples and Cider Cream Sauce { A New Favorite}!

Ok, so for years (and I do means years...lots of years) I've wanted to make some version of pork and apples. I've never had it and it ALWAYS looks like the quintessential fall pairing. I mean who doesn't go completely nuts over pictures of pork loin cooked in apple cider with cooked apples on the side? I mean can you just imagine the aroma?

Well, I finally picked a recipe and just made it happen! I looked through my Ruth Reichl cookbooks and found two recipes: Cider-Braised Pork Shoulder with Brown Butter Buttermilk Potatoes OR Pork Chops with Sauteed Apples and Cider Cream Sauce. Now honestly, I'd rather have the Cider-Braised Pork Shoulder, but I just didn't have time for a project like that, SO...I decided to make the Brown Butter Buttermilk Potatoes and serve it with Ruth's Pork Chops with Sauteed Apples and Cider Cream Sauce. Let me just say right now...after tasting the pork chops, I must make the Cider-Braised Pork Shoulder sometime this fall!

This recipe is based on a French dish from the Normandy region. A Normandy sauce is made using cream, stock, butter, and Calvados and is typically served over veal. In this recipe, Ruth uses shallot; apple cider vinegar; apple cider; fresh sage; chicken stock; and cream and the sauce cooks in stages for almost 40 minutes. It is a rather complex sauce that is creamy with a hint of sweetness and a tang that I'm guessing comes from the vinegar. It is literally so good I want to eat it on everything!

I can't tell you this is a simple recipe. It does take awhile. Once the glorious sauce is complete, you simply saute pork chops in butter, then saute the sliced apples, then add the remaining stock and meat juices back to the sauce and cook the sauce down until it has a thick consistency like a gravy.

Now, the pork chops would be just fine served as is with the cooked apples, but I feel compelled to tell you that you really should make the Brown Butter Buttermilk Mashed Potatoes, or just plain buttermilk mashed potatoes, or any mashed potatoes because....THE CIDER CREAM SAUCE IS SO GOOD AND YOU WILL WANT IT ON EVERYTHING!

 Pork Chops with Sauteed Apples and Cider Cream Sauce

Adapted from The Gourmet Cookbook

by Ruth Reichl

Serves 6

3 tablespoons butter

1 large shallot, minced

1/2 cup apple cider

1/2 cup cider vinegar

1/2 teaspoon finely chopped fresh sage or 1/4 tsp. dried

1-1/4 cups chicken stock 

2/3 cups heavy cream

6 (3/4" thick) pork loin chops (2-1/2 pounds total)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper 

3 Golden Delicious or Gala apples, peeled, cored, and each cut into 8 wedges or slices

2 tablespoons packed light brown sugar

Melt 1 tablespoon butter in a 2-quart heavy saucepan over moderately low heat. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add apple cider, vinegar, and sage, bring to a boil, and boil until reduced to about 1/2 cup, about 8 minutes.

Add 1 cup stock and boil until reduced to about 3/4 cup, about 12 minutes. Add cream and boil until reduced to about 1 cup, about 8 minutes.

Meanwhile, pat pork dry and sprinkle with salt and pepper. Heat 1 tablespoon butter in a 12-inch skillet over moderately high heat until foam subsides. Add chops in 2 batches and cook, turning once, until just cooked through, 6 to 8 minutes per batch. Transfer chops to a warm platter and cover loosely with foil to keep warm.

Pour off fat from skillet. Add remaining 1 tablespoon of butter, then add apples, and cook over moderate heat, turning occasionally, until golden and just tender, 4 to 5 minutes. Transfer to a bowl and gently toss with brown sugar.

Add remaining 1/4 cup stock to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, for 1 minute. Stir deglazing liquid into sauce, along with any meat juices accumulated on platter and salt and pepper to taste. Transfer apples to platter with pork and pour sauce over top.

Amazing Apples @ IHCC!

 

 

Julia Child's Roast Chicken {The Very Best Roast Chicken Ever}!

Way back in the day, before I was born, my Mom and my Grandma used to love watching episodes of Julia Child's The French Chef. They lovingly called Julia, 'Julia Chicken', because Julia was always prancing about with chickens on her show. 

I'm not sure if my Mom or Grandma ever cooked a Julia Chicken recipe. If I had to guess, I'd say probably not. My mom wasn't ever one for recipes. She was too much of a rebel, always doing her own thing in the kitchen, and in life. Plus, I never found any Julia cookbooks amongst their belongings.

Years ago, my Dad bought me Julia's Mastering The Art Of French Cooking, the 50th Anniversary Edition, for Christmas. It sat on my bookshelves, as part of my collection for years, until now.

I know everyone thinks of the classic Beef Bourguignon when they think of Julia. I can't help but think of Julia Chicken, and my Mom and Grandma.

This is our first week cooking the recipes of Julia Child, and I could hardly think of a recipe more fitting than Julia's Roast Chicken. NOW, THIS IS NOT YOUR ORDINARY RECIPE FOR ROAST CHICKEN! Oh no, ma'am. What sets Julia's recipe apart from the many other roast chicken recipes is the simple fact that Julia's chicken gets flipped and basted at 5, 10, 15-minute intervals, the entire time it cooks, making for a wonderfully buttery-flavored bird that is more reminiscent of a rotisserie chicken than anything else.  

The aroma of this chicken cooking is simply intoxicating! A lovely, buttery, juicy roast chicken like no other. I know my Mom and Grandma would approve, and I sure wish they could've tasted it, because they probably would've called her 'Julia, the Queen of Chicken.' I'm telling you folks, prior to this I was real fond of Ina Garten's Engagement Roast Chicken (and you should make that one too), but I dare say that Julia's recipe is better! Julia Child's recipe for Roast Chicken is THE recipe for Roast Chicken! Yes, it's finicky, and yes, you will be setting alarms and flipping your chicken back and forth for a while, but PLEASE DO YOURSELF A FAVOR AND MAKE IT! It is simply seductive!

Make sure to buy a high-quality chicken. I prefer organic and pasture-raised! It makes a difference. Trust me!

Julia's Roast Chicken {Poulet Roti}

Adapted from Mastering The Art of French Cooking

by Julia Child

Serves 4

A 3-pound chicken

1/4 teaspoon salt

2 tablespoons softened butter

a shallow roasting pan just large enough to hold the chicken easily

a small sliced carrot and onion

 a small saucepan

 2 tablespoons melted butter 

1 tablespoon good oil

a basting brush

salt, to season the chicken

1/2 tablespoon minced shall or green onion

1 cup brown chicken stock or chicken broth

salt and pepper

1 - 2 tablespoons butter

Note: A 3-pound chicken will cook for approximately 1 hour and 10 to 20 minutes. My suggestion is to start a timer, controlling the total cook time, while you set your oven to 5, 10, 15-minute intervals for turning the chicken. 

My chicken was 3.74 pounds and it cooked in about an hour and 20 minutes. However, I forgot to turn the oven temp down from 425 F to 350 F at the halfway mark so it probably would've cooked longer at 350F. 

It's worth noting that you want to make sure to find a roasting pan (I used my 10" cast iron skillet) that is just a touch bigger than the chicken. You want your roasting pan to "hug" the chicken. You'll also want to cut your veggies a decent size as to prevent burning. I'll also tell you that this is where you'll want to buy a quality bird, preferably organic and pasture-raised.  It makes a difference. Trust me! Enjoy! This is THE recipe!

 Preheat oven to 425 degrees. Sprinkle the inside of the chicken with the salt, and smear in half the butter. Truss the chicken. Dry it thoroughly, and rub the skin with the rest of the butter.

Place the chicken breast up in the roasting pan. Strew the vegetables around it, and set it on a rack in the middle of the preheated oven.  Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, on the right side for the last 5 minutes, and basting it with the butter and oil after each turn. Baste rapidly, so the oven does not cool off. Reduce oven to 350 degrees. Leave the chicken on its side, and baste every 8 to 10 minutes, using the fat in the roasting pan when the butter and oil are exhausted. Regulate oven heat so the chicken is making cooking noises, but fat is not burning.

Halfway through the estimated roasting time, salt the chicken and turn it on its other side. Continue

basting.

Fifteen minutes before the end of estimated roasting time, salt again and turn the chicken breast up. Continue basting.

Indications that the chicken is almost done are: a sudden rain of sputters in the oven, swelling of the breast and slight puff of the skin, the drumstick is tender when pressed and can be moved in its socket. To check further, prick the thickest part of the drumstick with a fork. Its juices should run clear yellow. As a final check, lift the chicken and drain the juices from its vent. If the last drops are clear yellow, the chicken is definitely done. If not, roast another 5 minutes, and test again.

When done, discard trussing strings and set the chicken on a hot platter. It should sit at room temperature for 5 to 10 minutes before being carved, so its juices will retreat back into the tissues. 

Remove all but two tablespoons of fat from the pan. Stir in the minced shallot or onion and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, scraping up coagulated roasting juices with a wooden spoon and letting the liquid reduce to about 1/2 cup. Season with salt and pepper. Off heat and just before serving, swirl in the enrichment butter by bits until it has been absorbed. Pour a spoonful of the sauce over the chicken, and send the rest to the table in a sauceboat.

**Roast chicken can wait for 20 to 30 minutes in the turned-off hot oven, its door ajar. It cannot be reheated or it loses it's fresh and juicy quality.

IHCC: Bon Appetit, Julia!

HAPPY EASTER 2020!

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.

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 say....it will keep you full for hours upon hours.

French-Style Scrambled Eggs

Recipe via James Beard Foundation

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.

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. 

Ripert's Potato Goat Cheese Royale

I think it's safe to say that just about everyone loves a creamy and cheesy little potato bite. I suppose that's why Eric Ripert's Potato Goat Cheese Royale stood out to me the very first time I laid eyes on them. I knew I had to have them. Plus, the recipe is only five ingredients. It doesn't get much better than that!

Grab some baby yukon potatoes, a good-quality goat cheese, some cream, an egg and some chives. Boil the potatoes until tender, scoop out some of the flesh into a bowl to enjoy another time, add a dollop of goat cheese, and fill the potatoes with the egg and cream mixture. Top with chives and bake for about 15 minutes. These are delightful!

Here are some tips I learned along the way. My potatoes were a little smaller than Chef Ripert's so I halved the custard (1/2 cup cream and 1 egg). I still had some custard leftover. I would suggest doing the same. If you need more you can always make the rest, but I doubt you will need to. Next, potatoes require a lot of salt. Boil them in overly salted water. After scooping the flesh out sprinkle them with a little more salt. Add salt and pepper to your custard. Prior to baking sprinkle with even more salt. Trust me. I did all this and still had to salt them when they came out of the oven.

Please make these. They are delight little bites and they really hit the spot. They are delicious served hot right out of the oven, but they are also just as good warm, or at room temperature. This is the kind of thing that gets better when it has a chance to sit and the flavors meld together. I bet you could even make them ahead of time and reheat them and they would have a little more flavor.

Feel free to change up the recipe and use different kinds of goat cheese and herbs. Personally, I think a sun-dried tomato goat cheese with a little bit of basil on top would be my favorite! Just make them. You can't go wrong!

Potato Goat Cheese Royale

Adapted From Avec Eric

by Eric Ripert

Serves 6-8

15 baby Yukon Gold potatoes (about 1-1/2-2 inches in diameter)

4 ounces fresh goat cheese

1 cup cream

2 eggs

 salt and pepper, to taste

1/4 cup sliced fresh chives

Note: You probably only need about half of the custard mixure (1/2 cup cream and 1 egg). Also, you will need to use quite a bit of salt to season these potatoes. Feel free to experiment using different varities of goat cheese and herbs!

Cook potatoes in heavily salted water until tender. Drain and let cool.  

Preheat the oven to 375F.

Cut the potatoes in half and scoop out some of the flesh. Place the potato halves on a baking tray and spoon a little goat cheese into the center.

Whisk together the cream and eggs and season with salt and pepper.

Fill the potatoes with the custard mix (I used a small squirt bottle to do this) and sprinkle with chives on top.

Bake the potato custards in the oven for about 12-15 minutes, until set. Serve immediately. They are also good luke warm.

Unfortnately this particiular potato didn't have as much of the cream mixture as the others. Most of them were creamier!

Ina Garten's Sole Meunière

People think I'm joking when I say this, but sometimes I just get really hungry for some fish. A nice, light, flaky piece of well-seasoned fish. There is just something about the texture that I find delightful.

This week I found myself craving fish. Lucky for me, we're cooking up Ina Garten's French recipes and Sole Meunière is a French recipe I've always wanted to try.

Sole Meunière is a very simple dish. I found some beautiful sole fillets. A light coating of flour, a quick saute in butter, a squeeze of lemon juice, and a sprinkle of parsley and lemon zest and you're all set. Quick, easy, and classic! A staple preparation for any light delicate white fish.

I will definitely be making this again!

Sole Meuniere

Adapted from Food Network

by Ina Garten

Serves 2

1/2 cup all-purpose flour

salt and black pepper, to taste

4 fresh sole fillets, 3 to 4 ounces each

6 tablespoons butter

 1 teaspoon grated lemon zest

6 tablespoons freshly squeezed lemon juice

1 tablespoon minced fresh parsley

Preheat the oven to 200F. Have 2 heat-proof dinner plates ready.

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with parsley, salt, and pepper and serve immediately.

Ina's Bistro @ IHCC

All of My Jacques Pépin Favorites!

In April I started on one of my favorite culinary adventures so far, cooking with the infamous Jacques Pépin! Prior to April, I was in a major cooking rut. I wanted to eat good food, but I hardly ever felt like cooking and nothing appealed to me. Taking pictures of food became my nemesis and worse yet, when I would sit down to write about food, no words would come.  

Then I ordered two Jacques Pépin cookbooks and when they arrived I found myself very intrigued with who Jacques really was and why he was so well-known and well-loved. I looked over the cookbooks several times and then started watching his Youtube videos. I became taken with his gentle ways and kind face. I also found myself rather addicted to those Youtube videos, watching one right after another. His passion and love for cooking was evident and I loved that about him. His passion relit the spark in me. I realized I had never really cooked French food and a whole new cuisine opened up before me. While Jacques' recipes cover a multitude of cuisines, I vowed then and there to cook as much French food as possible. 

I compiled a list of French recipes and set a goal to make as many of them as possible. Along the way there were times I wanted to take the easy route and make an easier, usually American, sort of dish. Sometimes I did, but more often than not, I would remember the delicious payoff in challenging myself with another one of Jacques classical French recipes. This reminder was usually all the encouragement I needed to stay on track.  

It was a wonderful six months cooking the recipes of Jacques Pépin. I've cooked with lots of chefs and made almost 1,000 recipes since I started food blogging six years ago, but these past few months cooking  Jacques Pépin's recipes have been some of my favorites. Jacques Pépin is a class act, the real deal, and a legend in his own time. His recipes are to be treasured. Much thanks to him for reigniting my passion and love of cooking.

MY TOP FAVORITE JACQUES PEPIN DISHES

 

My top favorite, number one, Jacques Pépin dish is this very delicious Egg and Onion Gratin. In fact, this is one of my favorite dishes I've ever made. It's a unique and fun option for breakfast lovers. Hard-boiled eggs baked in a cheesy, creamy, oniony sauce that gets all bubbly and browned under the broiler. Serve this over toast for an incredible breakfast!

Next in line, and only beating out Jacques Coquilles St. Jacques for it's family-pleasing qualities, is Pepin's Gratin Parmentier. As far as my family is concerned, this Gratin Parmentier is the most glorious way to put meat and potatoes on a plate. Beautifully seasoned roast beef and gravy topped fluffy and cheesy mashed potatoes. The ultimate comfort food!

Pepin's Coquilles St. Jacques is every bit as pleasing and delicious as his Gratin Parmentier. This is a beautiful dish of perfectly poached sea scallops served atop a rich and flavorful mushroom duxelle then topped with a heavenly and velvety Gruyere sauce. It is swoon-worthy and begs to be made often in my kitchen. A beautiful and romantic dish to entertain with or make for that special someone.

My mom and I are HUGE fans of crab cakes and these Crab Cakes In Red Sauce rate right up there at the very top of our list! Crispy on the outside, tender on the inside, perfectly seasoned with full on crab flavor and incredible with the tangy sauce. If you're going to splurge on top shelf crab meat this is the recipe for you!

For years I have tried to recreate the crepes I had as a child. None of the recipes held a candle to the ones I had as a girl with my friends, until I tried Jacques Pepin's Crepes. The batter is perfectly easy, doesn't require a blender or any chilling time, and produces the most beautifully light and perfectly golden crepes I've ever made (and I've tried a lot)! These crepes always make everyone feel special. Fill them with whatever you chose. Enjoy them for breakfast or dessert. Having them on hand always equals happiness.

I'm convinced Jacques Pepin's Chocolate Mousse is THE ULTIMATE DESSERT. Seriously, if you are a chocolate lover...it really doesn't get any better than this! While not easy, this is a dessert worth mastering. A luxurious dessert with a velvety mouth feel and rich chocolate flavor. It is divine in every sense of the word. We actually fought over it in my house. It was known as the Battle For Chocolate Mousse. I won.

These pretty little Shrimp Casseroles are dainty and feminine and perfect for a girls lunch. Buttery and garlicky with a crispy breadcrumb topping they really hit the spot. If you're like me, you will have a hard time remaining dainty and feminine while eating them. They almost beg to be inhaled!

Loved equally for their comforting and family-pleasing qualities are Pepin's Pasta and Ham Gratin, shown above and also Pepin's Penne Au Gratin, shown below. Pepin's Pasta and Ham Gratin is an easy one pot weeknight meal. Pasta, ham, peas, and a cheesy Gruyere cheese sauce come together in one very satisfying dish. If you find yourself without leftover ham go ahead and use bacon with similar results.

Pepin's Penne Au Gratin is a delicious and summery version of classic mac and cheese. I fed this to my inconsolable teenage daughter and it was like magic. By the time she was done eating a bowl her ranting and raving and fussing were over. Top secret...penne noodles in a smooth cheesy sauce with pretty chunks of summer ripe tomatoes topped with a crunchy topping of Parmesan cheese and paprika calm teenage frustrations. Score!

Jacques Pepin's Wonton Cannelloni is a purely fun fusion dish. Chinese wonton skins are filled with tradition Italian cheeses and baked in a seasoned tomato sauce with a bubbly cheese topping! An easy and unique weeknight dinner that is fun to make! 

I absolutely adored Pepin's Butter-Glazed Carrots. No one else in my household likes cooked carrots but I love them with a passion. Pepin's Butter-Glazed Carrots were easy, perfectly glazed, and perfectly seasoned. I made a big batch and snacked on them for days.

While I love carrots, the rest of my family loves peas and Pepin's Braised Peas with Egg Yolks was a major hit! Tender peas in a thick egg yolk and cream sauce is a hearty and satisfying side dish to nearly any meal.

Pepin's Eggs Jeanette had been on my to-make list for years and is just a fun and unique way to serve eggs. Eggs are hard boiled; yolks removed, seasoned, and returned; then put face down in an oiled pan to and cooked to create a crispy coating on the yolk. The eggs are then served on a bed of spinach and drizzled with a creamy egg yolk vinaigrette that is zesty and tangy and perfect in every way.

These Croutons with Creamy Red Pepper Dip are a true testament to Jacques Pepin's recipes. I chose this recipe out of necessity to participate in the Mystery Box Madness challenge. I needed a recipe with at least 3 of our 10 mystery ingredients and this was the only one I could find. Red pepper, cottage cheese, cream cheese, dill, and lemon juice sounded a little strange together at first. But, I'd learn to put my trust in Jacques' recipes and decided to go with it. In the process I discovered a gem of a recipe. A pretty and creamy dip that highlights the wonderful flavor of red pepper without being very cheesy at all. This is a light dip that would be great to serve at a party and I can guarantee it would please even the pickiest eater. Serve it with croutons, veggies, or crackers.  Watch your guests eat it with gusto.

Lastly, I would be remiss if I didn't share an ode to Gruyere cheese. Thank you to Jacques Pepin for introducing me to the most wonderful cheese on the planet. Gruyere cheese is simply the stuff of dreams. I love it's robust flavor and melting ability. It's my favorite cheese by far! I've used it in nearly every recipe in this roundup and buy it weekly. It's worth the splurge, even at $24.99/lb!

Au Revoir Chef Pepin {Until We Meet Again - Much Love}