I just posted the recipe for Roquefort Cheese Sauce and then the next page in my Best of the Best Recipe book has this recipe.
It's also from our friend in Provence.
The directions are just as casual as the prior one.
Sauce au Poivre:
In a Saute Pan:
A bit of water, heat
Crush 2 vegetable bouillon cubes and add
Stir until incorporated in the water
Add some ground fresh pepper corns.
Add 1 shot glass of Cognac and flambé.
Keep a cover available if flame gets too big
Remove from heat and add 1 tsp of Butter & 1 C of Heavy Cream
Great on Chicken, Steak or Pasta
This is made to taste
No specific amounts of ingredients except Cognac
I love these recipes that Irene and Prisca share with me. We have enjoyed many, many years of traveling to their small village in the South of France.
We consider them to be family.
Two generations of our families have met. We look forward to the next generation getting to know each other.
And Marie Helene, if you're reading this, you are family too!
Bisous, Bisous!
Friday, June 21, 2013
Roquefort Cheese Sauce for Pasta
This is a recipe from our friend in Paris and her mother in law in Provence, France
It's in my book of Best of the Best Recipes.
You can tell that the directions are so typical of a cook that has made it for years and doesn't really have a recipe to follow. I love that about family recipes. My mother in law cooked in the same way. "A little bit of this and a little bit of that" In the end, it's incredible. I don't think my mother in law ever used a measuring cup! This recipe is written exactly as I was told. And served with Pasta, it's "incroyable".
In a Saute Pan:
Melt some Blue Cheese
Add some Heavy Cream
Adjust for flavor
Add Cream if too strong
Salt & Pepper to taste
Profiter de la Paix dans la Cuisine!
It's in my book of Best of the Best Recipes.
You can tell that the directions are so typical of a cook that has made it for years and doesn't really have a recipe to follow. I love that about family recipes. My mother in law cooked in the same way. "A little bit of this and a little bit of that" In the end, it's incredible. I don't think my mother in law ever used a measuring cup! This recipe is written exactly as I was told. And served with Pasta, it's "incroyable".
In a Saute Pan:
Melt some Blue Cheese
Add some Heavy Cream
Adjust for flavor
Add Cream if too strong
Salt & Pepper to taste
Profiter de la Paix dans la Cuisine!
Avocado / Pesto stuffed Sweet Peppers
These peppers are the small yellow, red and orange peppers. I buy them at Costco.
I have a great Sweet Pepper Soup recipe on the blog that I make with them.
I recently came across this appetizer recipe and it looks very appealing.
I use my own recipe for homemade Pesto, recipe to follow. You can buy a jar of Pesto if you don't want to make your own. I happen to grow Basil and have a field of it. I make fresh Pesto and freeze so I have it whenever I need it. I simply bring it back to room temperature and use it in any recipe calling for fresh Pesto.
This is a small recipe only using 10 of the peppers. The bag I buy has a lot. I simply adjust the recipe, double or triple for the amount of peppers needed.
10 small sweet peppers ( remove the stem and seeds) I have a jalapeno seed remover that I use. It's an amazing gadget ( maybe it's a "Texas Thing")
2 ripe Avocados
2 TBS of Pesto
Salt and Pepper to taste
Process the Avocados and Pesto in a food processor until creamy
Season to taste with salt and pepper
Place filling in a Zip Lock Freezer Bag ( they're sturdier than a regular zip lock bag)
Snip off one of the corners
Pip the filling into each pepper.
That's it!
Arrange the peppers on a colorful serving platter for a great appetizer.
Pesto:
2 C loosely packed Fresh Basil leaves
2 medium cloves of Garlic
1/2 C Extra Virgin Olive Oil
1/3 C Pine Nuts
1/2 C Grated Romano or Parmesan Cheese ( hold back on the salt if using Romano)
In a Food Processor:
Add Basi leaves
Garlic
Puree until well incorporated
Add Cheese and Pine Nuts
Process to a thick paste
Gradually drizzle in Olive Oil until desired consistency
Season to taste with salt and pepper
I freeze it in mini muffin tins lined with a paper liner
After frozen, store in zip lock freezer bags until needed
Bring to room temperature for any recipe that requires Pesto
Enjoy!
Peace in the Kitchen!
I have a great Sweet Pepper Soup recipe on the blog that I make with them.
I recently came across this appetizer recipe and it looks very appealing.
I use my own recipe for homemade Pesto, recipe to follow. You can buy a jar of Pesto if you don't want to make your own. I happen to grow Basil and have a field of it. I make fresh Pesto and freeze so I have it whenever I need it. I simply bring it back to room temperature and use it in any recipe calling for fresh Pesto.
This is a small recipe only using 10 of the peppers. The bag I buy has a lot. I simply adjust the recipe, double or triple for the amount of peppers needed.
10 small sweet peppers ( remove the stem and seeds) I have a jalapeno seed remover that I use. It's an amazing gadget ( maybe it's a "Texas Thing")
2 ripe Avocados
2 TBS of Pesto
Salt and Pepper to taste
Process the Avocados and Pesto in a food processor until creamy
Season to taste with salt and pepper
Place filling in a Zip Lock Freezer Bag ( they're sturdier than a regular zip lock bag)
Snip off one of the corners
Pip the filling into each pepper.
That's it!
Arrange the peppers on a colorful serving platter for a great appetizer.
Pesto:
2 C loosely packed Fresh Basil leaves
2 medium cloves of Garlic
1/2 C Extra Virgin Olive Oil
1/3 C Pine Nuts
1/2 C Grated Romano or Parmesan Cheese ( hold back on the salt if using Romano)
In a Food Processor:
Add Basi leaves
Garlic
Puree until well incorporated
Add Cheese and Pine Nuts
Process to a thick paste
Gradually drizzle in Olive Oil until desired consistency
Season to taste with salt and pepper
I freeze it in mini muffin tins lined with a paper liner
After frozen, store in zip lock freezer bags until needed
Bring to room temperature for any recipe that requires Pesto
Enjoy!
Peace in the Kitchen!
Copper Pennies
Rather than re- write the recipe, I'm just posting the vintage newspaper clipping.
This was a childhood favorite that my grandmother and mother made.
I hadn't thought about these carrots in years.
A fellow food blogger was asking us to post our favorite vintage recipes and I immediately thought of Copper Pennies.
Another odd, All American Recipe!
I may have to research the history.
As I began to do research on the history of this recipe, I discovered that it's also referred to as a salad.
I found this recipe in a Mennonite recipe book from my mother in law in Kansas. I'm going to continue to see if I can find the earliest version of the recipe.
This was a childhood favorite that my grandmother and mother made.
I hadn't thought about these carrots in years.
A fellow food blogger was asking us to post our favorite vintage recipes and I immediately thought of Copper Pennies.
Another odd, All American Recipe!
I may have to research the history.
 |
| This is a Double Recipe. I adapted it based on what I had. I didn't have a Bell Pepper but I added 2 small cans of Diced Green Chiles and a Medium Jar of Pimientos and quite a bit of chopped fresh Parsley. |
As I began to do research on the history of this recipe, I discovered that it's also referred to as a salad.
I found this recipe in a Mennonite recipe book from my mother in law in Kansas. I'm going to continue to see if I can find the earliest version of the recipe.
 |
| This is from my mother in law's Mennonite Recipe File |
 |
| This is my wife's handwritten recipe from the 70's |
 |
I just discovered this in my mother's recipe collection. |
Asparagus with an Herbed Marinade Dressing
This is a very simple, easy and very fresh way to serve asparagus.
We have friends in Provence, France and they serve fresh asparagus with hard boiled eggs and homemade Aioli. I've noted at the bottom of this recipe as an option , you can garnish the asparagus with 2 chopped hard boiled eggs.
1 pound of fresh asparagus, ends trimmed
1 small jar of pimentos
1/2 C vinegar
1/4 C olive oil
1 TBS sugar
1 TBS fresh chopped parsley
1 TBS fresh chopped rosemary
1 TBS fresh chopped dill
2 tsp dried minced onion
1/2 tsp salt
1/4 tsp fresh ground black pepper
Steam the asparagus in a small amount of water in a deep skillet just until bright green and still crisp, drain and place in a serving dish.
Refrigerate until the asparagus is cold
Place the remaining ingredients in a glass measuring cup and whisk well
Pour the dressing over the asparagus, cover with plastic wrap and refrigerate for several hours.
Serve cold.
Garnish option:
2 chopped hard boiled eggs sprinkled over the top of the asparagus
Enjoy!
Peace in the Kitchen!
Chicken Casserole ( Vegetarian or non Vegetarian)
This is simply a hearty, comfort food recipe.
I make it with Quorn Chick'n Tenders, but you can certainly adapt it by using 3 C of cooked and diced chicken.
Quorn Chick'n Tenders are fully cooked and ready to heat and serve. I always thaw them and saute them in 1 TBS of butter just to brown them and add a bit of flavor.
2 bags (12 0z. ea.) Quorn Brand Chick'n Tenders or 3 C cooked and diced Chicken
2 C cooked white rice
1 (8oz.) can of sliced water chestnuts, drained, roughly chopped
1 C diced celery
1 C sliced fresh mushrooms
1/4 C diced onion
1 tsp lemon juice
1 TBS fresh chopped rosemary
1 tsp salt
1/2 tsp fresh ground black pepper
1 (10 3/4 oz.) can of Cream of Mushroom Soup, undiluted
3/4 C mayonnaise
Topping:
3 TBS butter
1/2 C crushed Corn Flakes
1/2 C slivered almonds
Combine the first 10 ingredients in a large bowl and mix well
In a small bowl, whisk the mayonnaise and the soup together well
Fold the Soup mixture into the Chicken mixture
Spoon it into a 2 1/2 - 3 qt. casserole dish sprayed with a vegetable spray.
Melt the topping butter and toss with the Corn Flakes and Almonds
Sprinkle over the Chicken
Bake uncovered at 350 degrees for 30 minutes
Enjoy!
Peace in the Kitchen!
I make it with Quorn Chick'n Tenders, but you can certainly adapt it by using 3 C of cooked and diced chicken.
Quorn Chick'n Tenders are fully cooked and ready to heat and serve. I always thaw them and saute them in 1 TBS of butter just to brown them and add a bit of flavor.
2 bags (12 0z. ea.) Quorn Brand Chick'n Tenders or 3 C cooked and diced Chicken
2 C cooked white rice
1 (8oz.) can of sliced water chestnuts, drained, roughly chopped
1 C diced celery
1 C sliced fresh mushrooms
1/4 C diced onion
1 tsp lemon juice
1 TBS fresh chopped rosemary
1 tsp salt
1/2 tsp fresh ground black pepper
1 (10 3/4 oz.) can of Cream of Mushroom Soup, undiluted
3/4 C mayonnaise
Topping:
3 TBS butter
1/2 C crushed Corn Flakes
1/2 C slivered almonds
Combine the first 10 ingredients in a large bowl and mix well
In a small bowl, whisk the mayonnaise and the soup together well
Fold the Soup mixture into the Chicken mixture
Spoon it into a 2 1/2 - 3 qt. casserole dish sprayed with a vegetable spray.
Melt the topping butter and toss with the Corn Flakes and Almonds
Sprinkle over the Chicken
Bake uncovered at 350 degrees for 30 minutes
Enjoy!
Peace in the Kitchen!
Broccoli Casserole with French Fried Onions
As a vegetarian I'm always looking for new vegetable recipes that look and taste great.
Most Americans love Green Bean Casserole, you know? the one with those French Fried Onions!
I think we all serve it at Thanksgiving. I know we always had it during the Holidays at my Grandmother's house.
Here's a spin on that All American Casserole.
Broccoli Casserole ( with French Fried Onions)
2 - 10 oz. packages of frozen broccoli ( cuts or florets, not chopped)
1 TBS butter
1 C chopped onion
1 - 10 3/4 oz.can of Cream of Mushroom Soup
1/2 tsp ground mustard
1 tsp salt
1/2 tsp black pepper
6 hard boiled eggs, sliced, divided ( slice 3, set aside, slice the other 3 and set them aside)
2 C shredded sharp cheddar cheese
1 can of french fried onions
Broccoli:
Cook according to directions, drain and set aside
Melt butter in a saucepan and saute onions until translucent
Add:
soup, undiluted
ground mustard
salt
pepper
whisk well
cook until bubbling
Place half of the broccoli in a 2 qt, buttered casserole
Top it with half of the eggs
Half of the cheese
Half of the soup mixture
Half of the onions
Repeat ( except for the remaining onions) Save them for the last 5 minutes of baking.
Bake at 350 degrees for 20 - 30 minutes
Top with remaining onions and bake an additional 5 minutes
Enjoy!
Peace in the Kitchen!
Most Americans love Green Bean Casserole, you know? the one with those French Fried Onions!
I think we all serve it at Thanksgiving. I know we always had it during the Holidays at my Grandmother's house.
Here's a spin on that All American Casserole.
Broccoli Casserole ( with French Fried Onions)
2 - 10 oz. packages of frozen broccoli ( cuts or florets, not chopped)
1 TBS butter
1 C chopped onion
1 - 10 3/4 oz.can of Cream of Mushroom Soup
1/2 tsp ground mustard
1 tsp salt
1/2 tsp black pepper
6 hard boiled eggs, sliced, divided ( slice 3, set aside, slice the other 3 and set them aside)
2 C shredded sharp cheddar cheese
1 can of french fried onions
Broccoli:
Cook according to directions, drain and set aside
Melt butter in a saucepan and saute onions until translucent
Add:
soup, undiluted
ground mustard
salt
pepper
whisk well
cook until bubbling
Place half of the broccoli in a 2 qt, buttered casserole
Top it with half of the eggs
Half of the cheese
Half of the soup mixture
Half of the onions
Repeat ( except for the remaining onions) Save them for the last 5 minutes of baking.
Bake at 350 degrees for 20 - 30 minutes
Top with remaining onions and bake an additional 5 minutes
Enjoy!
Peace in the Kitchen!
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