I forgot to tell you! The Cheese puffs I made with the leftover chaux paste (that I used for the gnocchi) was to die for good!!! And very easy. So very easy. I will definitely make these again.
Although, I have to wait until I'm not counting calories (which I started a week ago) to make these again because they're very addictive!
Love this cookbook.
Tuesday, January 12, 2010
Friday, January 8, 2010
Pommes De Terre Sautees
I loved the new potato dish I made a few days ago. And I'm not a huge potato fan!
Pommes De Terre Sautees (Potatoes sauteed in butter)
You may think that potatoes sauteed in butter is nothing special but you would be incorrect!
Take fingerling potatoes, peel them, melt some butter in a saute pan and brown a bit on all sides. Then cover the pan for 5 minutes and continue cooking on low heat until nicely brown on all sides and tender. Salt and eat!
This dish is so tasty! I served them with beef tenderloin steak and a red wine reduction gravy with a nice pear and greens salad w/balsamic olive oil dressing.
Lovely!
Pommes De Terre Sautees (Potatoes sauteed in butter)
You may think that potatoes sauteed in butter is nothing special but you would be incorrect!
Take fingerling potatoes, peel them, melt some butter in a saute pan and brown a bit on all sides. Then cover the pan for 5 minutes and continue cooking on low heat until nicely brown on all sides and tender. Salt and eat!
This dish is so tasty! I served them with beef tenderloin steak and a red wine reduction gravy with a nice pear and greens salad w/balsamic olive oil dressing.
Lovely!
Sunday, December 20, 2009
Hollandaise Sauce
Made the blender Hollandaise sauce yesterday to top the crab cakes Katie made. Was very yummy.
I've made this before and it's so easy and so good. Can't believe it turns out so very creamy.
I've made this before and it's so easy and so good. Can't believe it turns out so very creamy.
Tuesday, December 15, 2009
Okay, let's catch up!
I made the gnocchi. I don't think I followed the directions exactly because it turned out a little mushy. I will make it again, this time paying more attention to details.
This morning I'm making cheese puffs with leftover chaux paste (that I used for the gnocchi). I'll let you know how it turns out. I think it'll be yummy.
I'm loving this cookbook.
Stay tuned for more. I'm headed to Katie's this Thursday and we'll be cooking more!!!
I made the gnocchi. I don't think I followed the directions exactly because it turned out a little mushy. I will make it again, this time paying more attention to details.
This morning I'm making cheese puffs with leftover chaux paste (that I used for the gnocchi). I'll let you know how it turns out. I think it'll be yummy.
I'm loving this cookbook.
Stay tuned for more. I'm headed to Katie's this Thursday and we'll be cooking more!!!
Sunday, December 6, 2009
Chicken Fricasse
Made scrambled eggs for breakfast this morning. The trick is low heat, a teaspoon of butter and cook til just barely done. Heaven.
Just looked thru Julia's cookbook and am going to make an Old Fashioned Chicken Fricasse with white wine cream sauce and vegetables for dinner. Looks yummy. Its basically cut up chicken browned in a little butter, and baked in the oven then add pearl onions and mushrooms and finish the sauce with stock, white wine, and cream.
Wish me luck!
Just looked thru Julia's cookbook and am going to make an Old Fashioned Chicken Fricasse with white wine cream sauce and vegetables for dinner. Looks yummy. Its basically cut up chicken browned in a little butter, and baked in the oven then add pearl onions and mushrooms and finish the sauce with stock, white wine, and cream.
Wish me luck!
Sunday, November 22, 2009
Eggs, Vegetables
Okay, I watched 3 episodes of the French Chef this morning. 2 on eggs and 1 on cooking vegetables the french way. I'm in heaven! Butter rules!
But the good thing about it is that if you use just a teaspoon of butter per serving, it only adds about 35 calories to your serving.
Let's talk eggs first. To make a french style omelet, you only cook the eggs 20 seconds. I've been cooking my eggs way too long! You don't add cream or milk either, only about a teaspoon of water per 2 eggs.
Then I watched her make baked eggs, which I have never seen anyone do before! Easy and it looked so yummy that I made them for Kristie and I this morning for breakfast. I like these eggs so much better than poached eggs because there's no water to contend with and the flavor is so much better. I'll be making this dish over and over now that I know its so easy. (To make baked eggs for a crown, you can use a muffin pan.)
Now let's talk vegetables. She cooked green beans, carrots, spinach and stuffed mushrooms. I had already make the stuffed mushrooms from her cookbook but it was nice to see her do it. The key to the green beans and the spinach is to cook them for 5 minutes in rapidly boiling water - LOTS of boiling water - we're talking about 2 gallons! Then drain them and "refresh" them in cold water. That can be done ahead of time, then simply heat them in a saucepan with a little butter and lemon juice, salt and pepper. for the spinach you can add butter and either stock or cream. Use the spinach as a later to put under fish or eat as is.
Carrots can simply be cut up and put in a small saucepan. The key is to fill the pan only about 1/3 the way up, add a tablespoon of water and some diced shallots. Cover and let cook for about 20 minutes. They're done when all the water evaporates and the carrots are tender. I'll be trying that soon!
This is the most fun I've had learning about food in a long time!
P.S. I'm still counting calories and have lost another 1.5 pounds...even cooking many dishes the Julia Child way! Yay.
But the good thing about it is that if you use just a teaspoon of butter per serving, it only adds about 35 calories to your serving.
Let's talk eggs first. To make a french style omelet, you only cook the eggs 20 seconds. I've been cooking my eggs way too long! You don't add cream or milk either, only about a teaspoon of water per 2 eggs.
Then I watched her make baked eggs, which I have never seen anyone do before! Easy and it looked so yummy that I made them for Kristie and I this morning for breakfast. I like these eggs so much better than poached eggs because there's no water to contend with and the flavor is so much better. I'll be making this dish over and over now that I know its so easy. (To make baked eggs for a crown, you can use a muffin pan.)
Now let's talk vegetables. She cooked green beans, carrots, spinach and stuffed mushrooms. I had already make the stuffed mushrooms from her cookbook but it was nice to see her do it. The key to the green beans and the spinach is to cook them for 5 minutes in rapidly boiling water - LOTS of boiling water - we're talking about 2 gallons! Then drain them and "refresh" them in cold water. That can be done ahead of time, then simply heat them in a saucepan with a little butter and lemon juice, salt and pepper. for the spinach you can add butter and either stock or cream. Use the spinach as a later to put under fish or eat as is.
Carrots can simply be cut up and put in a small saucepan. The key is to fill the pan only about 1/3 the way up, add a tablespoon of water and some diced shallots. Cover and let cook for about 20 minutes. They're done when all the water evaporates and the carrots are tender. I'll be trying that soon!
This is the most fun I've had learning about food in a long time!
P.S. I'm still counting calories and have lost another 1.5 pounds...even cooking many dishes the Julia Child way! Yay.
Friday, November 13, 2009
Stuffed Mushrooms
Made Julia's stuffed mushrooms tonight. Was very good. Would have been better if my mushrooms had been fresher.
Will definitely make them again.
Oh, and had the hamburgers again. Delicious.
Will definitely make them again.
Oh, and had the hamburgers again. Delicious.
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