Jeannine takes on Julia

So I finally saw "Julie and Julia".  It was a very entertaining and fun chick flick and I would recommend it. I am not ambitious enough to cook all the recipes in Mastering the Art of French Cooking but I was inspired to try at least one. I love to make roasted chicken, I make it at least twice a month and lately it has been the old reliable for a last minute dinner guest. I decided to take a stab at "Poulet Poele a L'estragon" a fancy way of saying "Casserole-roasted Chicken with Tarragon". Mastering the Art of French Cooking Here is the link to the official recipe (its one of Meryl Streep's favorites): http://www.lhj.com/recipes/easy/chicken/meryl-streeps-amy-adams-julia-child-recipes/?page=2
It was real good and that's because it contained a lot of butter. This is not something I would make that often because I was very uncomfortable with the amount of butter. I had thought about halving it, but then I realized that if I was going to take this on I had to take it on whole heartedly (be that a heart that now just a little closer to some cholesterol medication).  I try to follow the recipe exactly and I think it worked out for me.  My husband liked how moist it was, but he is not into tarragon, which I love. But I thought you could easily substitute garlic or some other flavor.
The recipe did not have many ingredients, basically a chicken, tarragon, onions, carrots salt, pepper and butter. There was a "Brown tarragon sauce" that was suggested to go with it, but I found the chicken juices were plenty.

The recipe took you step by step, so although there were many steps they were easy to follow. I started with a cleaned chick and covered it with about 4 tbs of butter inside and out then stuffed it with tarragon. Make sure it is dried well so that it browns well.

Next step was to truss it, which was I can say did not come out like Julia's.  She used a huge poultry needle to truss, which I did not have, so I kinda just made it up. I figured at least if the legs were tied securely that was good enough.

The next part was a little awkward. I had to brown the entire chicken in a dutch oven (which I didn't have so I used a medium stock pot).  Let's just say we were lucky there were no major injuries.

Once the chicken was browned I took it out of the pan and , yes, added more butter and sauteed the onions and carrots.

Once soft, I put the chicken in the oven and roasted it with the lid on and topped chicken with aluminum foil the  for about 1 hour or more in a 375 oven. Mine my have cooked quickier because of the pot I used.

I basted it a couple times as well.

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Here is the finished product, we were in such a hurry to eat we forgot to take a picture right away. When it was done I carved it and pour the pan juices over it. By the time I remembered we had eaten half of it. I know this picture is not that attractive, but it really was fantastic.

http://www.lhj.com/recipes/easy/chicken/meryl-streeps-amy-adams-julia-child-recipes/?page=2

Holiday Baking

I cannot believe it is already 2010!! Wow, I have had no time to blog and I have done a ton of baking. A ton of eating sweets as well!  I also have a 2 year old that has given up napping so the blogging has suffered greatly.   Here are some of the highlights. At the beginning of the month I made some beautiful red velvet Martha Stewart cupcakes from "Martha Stewart's Cupcakes".  I have to say they were beautiful and tasted pretty good.  I have never made red velvet and they were very good, but I had this weird idea that they would taste like chocolate.  They were not as chocolaty as I would like, but still good.  My favorite is still chocolate. I suggest if you are looking for a good buttercream frosting recipe this has been my favorite, because it makes so much.  I found other recipes did not make enough for me to decorate. I would end up driving to the store to buy more ingredients. It also took me a while to get the knack of making it.
Martha Stewart's Red Velvet Cupcakes
Adapted from "Martha Stewart's Cupcakes"
(link to Book via Amazon)
2 1/2 Cake Flour  ( I used all purpose and add a little cornstarch to each cup)
2 tbs unsweetened Dutch-processed cocoa
1 tsp salt
1 1/2 cup sugar
1 1/2 cup vegetable oil
2 large eggs
1/2 teaspoon red gel food coloring
1 tsp pure vanilla extract
1 cup of buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar
Buttercream frosting (see below)

1. Preheat oven to 350.  Line standard muffin tins with paper liners. Whisk together cake flour, cocoa and salt.
2. With and electric mixer on medium-high speed, whisk together sugar and oil until combined.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of the bowl as needed. Mix in food coloring and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam, like the volcano you made in science class); add mixture to the batter and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins half way through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
* Buttercream Frosting
5 large egg whites
1 cup plus 2 tablespoons of sugar
4 sticks of butter
1 1/2 tsp pure vanilla extract

1. Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water.  Whisk constantly by hand until mixture is warm to the touch ( the mixture should feel completely smooth when rubbed by your fingertips).
2.Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium high speed., whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool ( test by touching the bottom of the bowl), about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added whisk in vanilla.  Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down the sides of the bowl with a flexible spatula and continue beating until frosting is completely smooth.  Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to a month.  Before using, bring up to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
4. To make into wreaths I frosted all the cupcakes white, then I put a little aside and whisk it with green food coloring a little at a time until I got the color I wanted. I then made wreath shape by putting the green into a pastry bag and using a a small leaf tip.  I would put leaves on the cupcake in a circle fashion, overlapping until I had desired design. I used a red gel frosting decorating tube to make the berry dots.

I also made these delish salted chocolate truffles from the pioneer women.  They were really tasty and super easy. Here is the recipe:  http://thepioneerwoman.com/cooking/2009/10/chocolate-truffles-with-sea-salt/

The yearly cookie swap I always look forward to seeing what people make and  to dust off my old cookie recipes. This is the second year I have made the Blue Ribbon Almond Roca cookies. I love these cookies, that is way I only make them for Christmas.
 I got the recipe on the Food Network website: http://www.foodnetwork.com/recipes/emeril-live/blue-ribbon-almond-roca-cookies-recipe/index.html
Now that the holidays are over I am going to focus on healthy recipes.  All of these came out fantastic, but I am on sugar overload.

Pan Seared Steak with Shallot-Parsley Compote Butter

Believe it or not with the holidays this month, I did not do a lot of cooking. I was in charge of the pumpkin pie. I tried to jazz it up a bit and put a chocolate layer on the bottom. Everyone said they liked it, so I guess it qualifies as a success. I wish in my heart of hearts I loved pumpkin pie, but I do not. Its ok. I think you come from an apple pie family or a pumpkin pie family, my family was always an apple family. My husband's family seemed to prefer pumpkin. But anyway we were out and about a lot and there was not a ton of cooking that happened. But Sunday night after thanksgiving, I wanted to make something nice for my husband, so I wonder around the store, not feeling very inspired. There was some sirloin steaks on sale so I grabbed them and I have to say came up with some pretty easy and pretty good. I seared them in a very hot pan, let them rest and made a compote butter to put on top. They were pretty tasty. The cut of meat I got did not have a ton of flavor, but the butter made it pretty tasty. My husband was excited I let him watch TV while we ate. Other then setting off the fire alarm, which I hate to say if your pan is hot enough you will probably do, it was super easy. I just served it with a salad and some roasted potatoes.


Pan Seared Steak with Shallot-Parsley Compote Butter
printable recipe
1/2 stick of butter, room temperature
1 small shallot minced
2 tbs. chopped parsley
Pinch of salt and pepper
olive oil for pan if not using a no stick
Sirloin steaks equaling about a 1/2 lb per person about an inch think

1. Put butter in a bowl and mash with a fork. Add in shallot, parsley, salt and pepper and continue mashing.
2. You can either put the butter on the steak as is or for a fancier presentation in a piece of parchment paper put butter in the middle. Fold paper in half covering the butter. Take a cookie sheet and place long the edge of the butter, pushing the butter into the crease of the parchment. (does that make sense?) It will make a log of butter
3. Get a skillet smoking hot and put salt and pepper on the steak. If you are not using a non- stick skillet, I put on a tiny bit of oil. Sear steak a few minute on each side until preferred doneness. If the streak is too rare, but the outside is seared to perfection stick it in a 400 oven until done to your liking. I usually will set of fire alarms, so you may want to open a wind for this part.
4. Once steak are finished, let rest for about 5 minutes then slice against the grain so they are not tough and serve with butter on top.

A simple fall feast

I had some strange computer virus and we have not been able to blog.  Also in the past few weeks I have been serving some quick trader joe's stuff and have not had time to do any real cooking.  But last week I was watching Rachael Ray,  I have to say when I was learning to cook I made a lot of her 30 minute meals ( although I call them 45 minute meals). The other day she was making something that looked so easy and good I had to try it.  It was really good and really easy, it was great for company because all the work is done ahead and I just popped it in the oven. It was autumn roasted chicken and sausage with balsamic glaze: http://www.rachaelrayshow.com/food/recipes/autumn-roasted-chicken-and-sausages-balsamic-drizzle/
It came out great, you could easily make many combos from this one technique. I just served it with a green salad and it was a complete meal.
I was also really wanted dessert. I love the desserts on the Poineer Women Blog.  She had this bread pudding recipe and I thought I did not like bread pudding, this was to die for. http://thepioneerwoman.com/cooking/2007/06/bread_pudding_f/
 It was so easy.  I got it together before everyone arrived, keeping the wet and dry mixture seperate.  When I took the chicken out of the oven I put the wet mixture on the bread and through it in the oven. I made the sauce right before serving.  I had to give the leftovers away, it was so good.
The next time you have another couple over for dinner, this is a great, easy, menu. I actually had time to relax and visit.

Warm Spinich and Bacon Salad (make this!)

Since creating this blog, it has opened up a world to all kinds of cooking blogs. Thank you to Stephanie for introducing my to The Poineer Women.  Last night I made her Spinich Salad. It really was the best spinich salad ever! It is a spinich salad with a warm bacon dressing.  We had it for dinner last night and we were very happy.  While making it I was a little uncomfortable using the rendered bacon fat as the base of the dressing, usually I would try to make it lighter, but I really wanted to see how the recipe tasted as written.  It may not be super healthy, but I will take a moment to justify it.  I figured the raw spinich, mushrooms and onions gave me at least 3 servings of veggies and we felt full, but it was not heavy or greasy. I also would prefer to give my family something homemade than something full of preservatives. I am trying to introduce vegetarian night at least once a week (sorry T, its for your own good!), so we will have a nice healthy lentil soup tonight.  This salad is so good and is an easy weeknight meal, it was 2-3 large servings.  Enjoy!
http://thepioneerwoman.com/cooking/2009/06/the-best-spinach-salad-ever/

Veggie Chicken Slow Cooker chili

I tryed Chicken Chili again in the slow cooker, this time I created my own recipe.  Overall I was happy with the results, although if you like it spicier add some cayanne pepper. (Complete recipe following the pictures)

I chopped a medium zucchini, 1 onion,  2 tomatos, 1 red pepper and 2 Jalapeños and add them to the crockpot with 2 cans of raised white bean and veggie stock.

I took the skin off of 2 bone in chicken breasts and seasoned with salt and pepper.

I placed the chicken breast inside the veggie mixtured and cook on low for 6-8 hours.

Before serving I remove the chicken from the bone and shreded it and added it back to the slow cooker.

Here is the finished product with cheese and sour cream!

We all enjoyed it and I would make it again, it was very easy for a weeknight dinner.  All the work could be done in the morning or the day before. It also was very healthy, which is good after last weeks short ribs.

Veggie Chicken Slow Cooker Chili

1 chopped onion

1 med. chopped zucchini

1 chopped red bell pepper

2 Jalapeños chopped, ribs and seed removed

2 tomatos chopped

2 cans white beans(any type will do) rinsed

2 cups veggie or chicken stock

2 tbs. chili powder

1 tbs. cumin

2 bone in chicken breasts

Salt and pepper

1. Put all chopped veggies in the slow, along with beans and spices.

2. Season chicken with salt and pepper and put in the slow cooker.

3. Cover and set for 6-8 hours.

4. When chicken is finished remove it from slow cooker. Use 2 forks to remove it from the bone and shred.

5. Add chicken back to chili and stir. Serve with grated chees and sour cream.

A tasty disaster

A few times a week I try a few experiments in the hopes to be clever, this one was a big mess. I thought it would be fun, easy and economical to use my waffle maker as a Panini press. I have done it before and it worked, so I imagined a delicious sandwich with melted cheese, fresh tomato and a great whole grain bread. It did not quite turn out the way I planned. But part of doing this blog was to show, although this is hard to believe (ha, ha),  that I am not perfect in the kitchen. In fact I am far from it, but I always try to have fun and make something it at least edible. Below are the scary results.

The bread was too soft and the ingredients were too wet, leading to this sloppy mess. It covered the waffle maker. I was so hungry I scrapped it off of the waffle maker and I still ate it at although a bit soggy, it was still kinda good. I made this hot mess with basil mayo, prosciutto, tomato and fresh mozzarella if you want to try it in a frying pan or Panini maker you may have better luck.