Today I made a lovely lunch I wanted to share. Very simple yet just right.
Scambled eggs with fresh basil
5 large eggs
2 T. milk
lg handful fresh basil leaves, coarsely chopped
salt and pepper to taste
small handful of crumbled blue cheese
2 T butter
Beat eggs till homogenous, add milk, stir, add basil, salt and pepper. Cook over med. heat in a pan where butter has been melted. When it is mostly cooked add blue cheese.
Lemon balm iced tea
1 cup fresh lemon balm leaves
2 cups boiling water
1/3 c sugar
Let the tea steep for 5 mins, then pour into glasses filled with ice. Garnish with a lemon balm leaf.
Saturday, July 17, 2004
Monday, July 12, 2004
Lazy Lasagna
I just whipped this up tonight for dinner and it was a great success.
1/2 lb mafalde – Flat, curly-edged, about ¾-inch wide. Sometimes called lasagnette or malfadine, boiled and tossed with 2-3 heaping tablespoons of ricotta cheese and some garlic salt (I know not gourmet but it was quick)
Serve with tomato sauce (I made some quickly by sauteing 1/2 an onion and 2 cloves of garlic in olive oil, then adding 1 can Hunts tomato sauce (med size), dried oregano and basil, salt and pepper. It was superb for a 20 min after work meal.
1/2 lb mafalde – Flat, curly-edged, about ¾-inch wide. Sometimes called lasagnette or malfadine, boiled and tossed with 2-3 heaping tablespoons of ricotta cheese and some garlic salt (I know not gourmet but it was quick)
Serve with tomato sauce (I made some quickly by sauteing 1/2 an onion and 2 cloves of garlic in olive oil, then adding 1 can Hunts tomato sauce (med size), dried oregano and basil, salt and pepper. It was superb for a 20 min after work meal.
Saturday, July 10, 2004
French Dinner for six
Last night we had two couples over for a French dinner. Here is the menu
First course
Mesclun and goat cheese salad with vingrette
Covey Run Reisling
Main course
Onion Tart
Wild mushroom saute
Ratatouille
Chateau Bel-Orme Martial Bordeux 2001
Dessert
Raspberry Clafoutis
Chateau Petit Vedrines Sauternes 2001
First course
Mesclun and goat cheese salad with vingrette
Covey Run Reisling
Main course
Onion Tart
Wild mushroom saute
Ratatouille
Chateau Bel-Orme Martial Bordeux 2001
Dessert
Raspberry Clafoutis
Chateau Petit Vedrines Sauternes 2001
Onion Tart
Recipe from My French Kitchen : A Book of 120 Treasured Recipes
For the pastry:
1 3/4 c all-purpose flour
12 T (1.5 sticks) chilled unsalted butter cut into small pieces
2 lg egg yolks, lightly beaten
Dried beans for baking the shell
For the filling:
3 T unsalted butter
2 T olive olive oil
1 lb yellow onions finely sliced
2/3 c half and half or light cream
2 lg eggs
1/2 t freshly grated nutmeg
salt, to taste
freshly ground pepper to taste
Make the pastry. Put the flour in a large bowl, add the butter, and rub together with your fingertips until the mixture resembles bread crumbs. Using a round-bladed knife in a cutting motion, combine the egg yolks with the mix until a dough ball forms. Turn out onto a lightly floured surface and briefly knead until the dough is even and smooth, then wrap and refrigerate to chill for 30 mins.
Heat the oven to 400 deg F.
Roll out the pastry on a lightly floured surface and line a 12-inch tart pan with a removeable bottom, making sure there are no cracks. Return to the refrigerator to chill for another 20 min, then line with parchment paper and fill with the dried beans. Bake for 20 min, reduce the heat to 325 deg F, and bake for about 15 min more, or until the pastry is golden and set. Remove from the oven.
While the pastry is baking, make the filling. Melt the butter with the oil in a saucepan. Add the onions and cook over low heat for 30 min. This long, slow method of cooking makes the onions melt; do not allow them to brown or frizzle.
Mix the cream, eggs, nutmeg, salt, and pepper in a bowl. Put the cooked onions in the baked pastry shell, carefully pour in the egg mixture, and then return the tart to the oven to cook for 25 to 30 min. Serve warm or cold.
Comments
This was a partial success. First, I used a pilsberry crust because I started cooking only 1.5 hours before the guests were supposed to arrive. I didn't have parchment paper and I was afraid wax paper would get wax on it, so I didn't put beans on it. Big mistake the crust puffed up. I also over cooked it. For the last baking (at 325) of the crust alone the time should have been much shorter. When I tried to put the filling in the crust it leaked out because the puffing lead to cracking. I think it is probably a good recipe but it is very important to have not wholes/cracks in the crust since the egg,cream mixture is very thin. People liked it anyway. Better luck next time.
My French Kitchen : A Book of 120 Treasured Recipes
For the pastry:
1 3/4 c all-purpose flour
12 T (1.5 sticks) chilled unsalted butter cut into small pieces
2 lg egg yolks, lightly beaten
Dried beans for baking the shell
For the filling:
3 T unsalted butter
2 T olive olive oil
1 lb yellow onions finely sliced
2/3 c half and half or light cream
2 lg eggs
1/2 t freshly grated nutmeg
salt, to taste
freshly ground pepper to taste
Make the pastry. Put the flour in a large bowl, add the butter, and rub together with your fingertips until the mixture resembles bread crumbs. Using a round-bladed knife in a cutting motion, combine the egg yolks with the mix until a dough ball forms. Turn out onto a lightly floured surface and briefly knead until the dough is even and smooth, then wrap and refrigerate to chill for 30 mins.
Heat the oven to 400 deg F.
Roll out the pastry on a lightly floured surface and line a 12-inch tart pan with a removeable bottom, making sure there are no cracks. Return to the refrigerator to chill for another 20 min, then line with parchment paper and fill with the dried beans. Bake for 20 min, reduce the heat to 325 deg F, and bake for about 15 min more, or until the pastry is golden and set. Remove from the oven.
While the pastry is baking, make the filling. Melt the butter with the oil in a saucepan. Add the onions and cook over low heat for 30 min. This long, slow method of cooking makes the onions melt; do not allow them to brown or frizzle.
Mix the cream, eggs, nutmeg, salt, and pepper in a bowl. Put the cooked onions in the baked pastry shell, carefully pour in the egg mixture, and then return the tart to the oven to cook for 25 to 30 min. Serve warm or cold.
Comments
This was a partial success. First, I used a pilsberry crust because I started cooking only 1.5 hours before the guests were supposed to arrive. I didn't have parchment paper and I was afraid wax paper would get wax on it, so I didn't put beans on it. Big mistake the crust puffed up. I also over cooked it. For the last baking (at 325) of the crust alone the time should have been much shorter. When I tried to put the filling in the crust it leaked out because the puffing lead to cracking. I think it is probably a good recipe but it is very important to have not wholes/cracks in the crust since the egg,cream mixture is very thin. People liked it anyway. Better luck next time.
My French Kitchen : A Book of 120 Treasured Recipes
Ratatouille
Recipe adapted from one My French Kitchen : A Book of 120 Treasured Recipes
9 T olive oil
2 red onions, chopped (I cut them in a small dice)
2 garlic cloves, chopped
1 lg red bell pepper, seeded and chopped in small dice
2 small eggplants, unpeeled, cut in 1 cm cubes
4 small zucchini, halved and cut in thick slices (chunks)
5 medium tomatoes, peeled and cut in cubes
Bunch of oregano, chopped finely
Bunch of parsley, chopped finely
salt and freshly ground pepper to taste
Heat 3 T olive oil in a large saucepan over medium heat, add the onions and garlic, and saute for 3 mins. Add the peppers, eggplants and zucchini; mix well and cook for 5 mins or until the vegetables have gained a little color. Then add the tomatoes, 1 2/3 cup of water, the oregano, parsley, salt and pepper; mix well and simmer gently for 1 hour, stirring from time to time. Stir in remaining 6 T of olive oil and check the seasonings. Serve hot or at room temperature.
Comments
This was really good. Some recipes say that you must saute all the vegetables separately first and then put them together. I found this to be easier and very good. The eggplant did not absorb to much liquid. It is possible to use canned tomatoes too. We had some left over and it was great the next day. I added some salt (I noticed several of my guests added salt to all the food) and some more oregano (dried this time) and some herbs de Provence. It made it better. I think more garlic next time too. Overall a great dish. Unfortunately my husband and stepson don't like zucchini, eggplant etc so I won't be making it often.
My French Kitchen : A Book of 120 Treasured Recipes
9 T olive oil
2 red onions, chopped (I cut them in a small dice)
2 garlic cloves, chopped
1 lg red bell pepper, seeded and chopped in small dice
2 small eggplants, unpeeled, cut in 1 cm cubes
4 small zucchini, halved and cut in thick slices (chunks)
5 medium tomatoes, peeled and cut in cubes
Bunch of oregano, chopped finely
Bunch of parsley, chopped finely
salt and freshly ground pepper to taste
Heat 3 T olive oil in a large saucepan over medium heat, add the onions and garlic, and saute for 3 mins. Add the peppers, eggplants and zucchini; mix well and cook for 5 mins or until the vegetables have gained a little color. Then add the tomatoes, 1 2/3 cup of water, the oregano, parsley, salt and pepper; mix well and simmer gently for 1 hour, stirring from time to time. Stir in remaining 6 T of olive oil and check the seasonings. Serve hot or at room temperature.
Comments
This was really good. Some recipes say that you must saute all the vegetables separately first and then put them together. I found this to be easier and very good. The eggplant did not absorb to much liquid. It is possible to use canned tomatoes too. We had some left over and it was great the next day. I added some salt (I noticed several of my guests added salt to all the food) and some more oregano (dried this time) and some herbs de Provence. It made it better. I think more garlic next time too. Overall a great dish. Unfortunately my husband and stepson don't like zucchini, eggplant etc so I won't be making it often.
My French Kitchen : A Book of 120 Treasured Recipes
Raspberry Clafoutis
Original recipe from My French Kitchen : A Book of 120 Treasured Recipes called for cherries
1 T unsalted butter, at room temp, for the dish (in a hurry, used Pam)
1.5 lbs red rasperries
3/4 cup plus 2T all purpose flour
1/3 cup sugar
3 lg eggs
1 1/4 cup milk
1 t vanilla extract
confectioners' sugar, for serving (I found I was out at the last minute)
Heat oven to 350 deg F. Butter a shallow oven proof dish (I used a 13 by 9 lasagna pan, I think it was too big, the clafoutis was very thin). Spread raspberries in the dish.
Put the flour and sugar in a large bowl, mix together. In another bowl, whisk the eggs; add the milk and vanilla and whisk to combine.
Slowly pour the liquids into the dry ingredients, beating constantly until all the liquid has been added and you have a smooth batter. Pour over the raspberries.
Bake for 40 mins, until the batter is firm to the touch and golden on top. Sift with confectioners' sugar on top and serve just warm (it had cooled to room temp by the time I served it).
My comments
Overall it was an easy recipe and the cake? doesn't distract from the fruit and it is not too sweet but I didn't love it and it didn't get raves. Maybe it was because I used the wrong dish. Because it is so classic and easy, I will try it again.
Some other clafoutis recipes I found:
Clafoutis aux Abricots - Apricot batter-pudding
Emeril's Cherry Clafoutis
My French Kitchen : A Book of 120 Treasured Recipes
1 T unsalted butter, at room temp, for the dish (in a hurry, used Pam)
1.5 lbs red rasperries
3/4 cup plus 2T all purpose flour
1/3 cup sugar
3 lg eggs
1 1/4 cup milk
1 t vanilla extract
confectioners' sugar, for serving (I found I was out at the last minute)
Heat oven to 350 deg F. Butter a shallow oven proof dish (I used a 13 by 9 lasagna pan, I think it was too big, the clafoutis was very thin). Spread raspberries in the dish.
Put the flour and sugar in a large bowl, mix together. In another bowl, whisk the eggs; add the milk and vanilla and whisk to combine.
Slowly pour the liquids into the dry ingredients, beating constantly until all the liquid has been added and you have a smooth batter. Pour over the raspberries.
Bake for 40 mins, until the batter is firm to the touch and golden on top. Sift with confectioners' sugar on top and serve just warm (it had cooled to room temp by the time I served it).
My comments
Overall it was an easy recipe and the cake? doesn't distract from the fruit and it is not too sweet but I didn't love it and it didn't get raves. Maybe it was because I used the wrong dish. Because it is so classic and easy, I will try it again.
Some other clafoutis recipes I found:
Clafoutis aux Abricots - Apricot batter-pudding
Emeril's Cherry Clafoutis
My French Kitchen : A Book of 120 Treasured Recipes
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