The French Macaron Experience

This is not a post of recipes, it's not a lesson on how to create and prepare them. It's a testimonial about my favorite Macarons Cookbook.
I have many Macaron Cookbooks, including the most popular Ladurée but the best one for learning the technique in my latest one, Pierre Hermé.

Paris Macarons:

Pierre Hermé
72 Rue Bonaparte
Paris

Pierre Marcolini
78 Rue du Bac
Paris

Ladurée
18 Rue Royale
Paris

If you have the opportunity to visit Paris, my favorite city in the world, include a visit to La Grand Épicerie de Paris and Le Bon Marché.

38 Rue de Sévres
Paris


Here are just a few picture of some amazing Macarons from Pierre Hermé.

Enjoy!
Peace in the Kitchen!

Les Macarons, encore!

Macarons are incredible, beautiful, tasty, and very French. I took my second Macarons Class today and I learned that they are as difficult to make as everyone believes, but I wouldn't discourage anyone from learning how to make them. Today I learned that you can't make Macarons when the humidity is high and especially after several days of thunder storms and pouring rain. So, my take away from the class today is that we had a blast, it was fun and no matter what happens in the process, Macarons taste delicious............. Ils sont incroyable!
Anne and I spent the summer in France and we were on a mission to taste every Macaron we saw in every Patisserie and Boulangerie we passed, on the streets of Paris, Aix, Ouistreham in Normandy to the small villages in Provence. We tasted them from Pierre Marconi, Pierre Hermé, Ladurée, Eric Keyser and the list goes on.
I'm working on a post that will include recipes for a variety of cookie and filling combinations with some basic flavors and some unusual ones. Until then, enjoy some photographs of a variety of French Macarons.

Enjoy!
Peace in the Kitchen!

Vintage Recipes from the early 70's

I often talk about the extensive vintage cookbook collection I have. Every year we attend the Mennonite Central Committee Sale in Kansas, at the State Fairgrounds. It's a Relief Sale for Mennonite Mission. It's 2 days of shopping, eating, and a Quilt Auction. There are many Amish families that attend and it's all for a great cause. In one of the buildings there's a booth that has 8 - 10 6" tables filled with cookbooks donated my local families. I've found handwritten books with incredible recipes. It's the first booth I go to. I try to be the first one in line and I buy a lot of them.

Last Spring I purchased a bag of General Mills Recipes Cards from the early 70's. There must have been 1000 cards. It was not an easy task choosing recipes to post on the Blog, but I have the following favorites that I decided to post today.

Some of the directions needed to be adapted since kitchen gadgets, appliances and some instructions have changed since the 70's.

Corn Muffins:

1 C Yellow Cornmeal
1 C Flour
2 TBS Sugar
4 tsp Baking Powder
1/2 tsp Salt
1 C Milk
1/4 C Shortening

Heat oven to 425 degrees.
Grease the bottom of 12 medium muffin cups.
Blend all ingredients about 20 seconds.
Beat 1 minute.
Fill Muffin Cups2/3 full.
Bake 15 minutes.
Immediately remove from pan.
12 Muffins.

Enjoy!
Peace in the Kitchen!


Creamy Coleslaw

1 small Green Cabbage, cut into 1 inch pieces.
1/2 Green Pepper, cut up.
1/2 C Mayonnaise
1/4 C Sour Cream
2 tsp Lemon Juice
1/2 tsp Salt
1/4 tsp Dry Mustard
A Dash of Pepper.

Add enough of the vegetables to fill a Food Processor, pulse just long to roughly chop them. (about 3 - 4 seconds)
Repeat with remaining vegetables.

Mix Mayonnaise, Sour Cream, Lemon Juice Salt, Mustard and Pepper.
Pour over the chopped Cabbage . Stir to mix well.

Enjoy!
Peace in the Kitchen!


Chuck Wagon Beans:

This is not a vegetarian recipe. I have ingredients to make a vegetarian version! I use Vegetarian Bacon, Vegetarian Beef Bouillon and Vegetarian Meatless Ground by Yves.

"Covered wagon kitchens, complete with pantries and tailgates, once brought meals to cowboys driving cattle north from the Texas range to the new Kansas railroads.
Menu: Coffee, Steak, Stew, and Beans, Beans, Beans!"

1/2 lb. bacon slices
3 lbs. ground beef
3 C finely chopped onions
1 C finely chopped celery
2 beef bouillon cubes
2/3 C boiling water
1 1/2 cloves of garlic, minced.
1 1/2 C ketchup
3 TBS yellow mustard
1 1/2 tsp salt
1/2 tsp pepper
2 cans (29 oz each) molasses-style baked beans.

Heat oven to 375 degrees.
In a Dutch Oven, fry bacon until crisp, set aside.
Drain the fat.

In the same pot, cook and stir the ground beef, onion and celery until the meat is browned and the onion is tender.
Dissolve the bouillon cubes in the boiling water.
Stir bouillon and remaining ingredients into the meat.
Cover and bake 1 hour and 15 minutes.
Crumble bacon over the beans.

Enjoy!
Peace in the Kitchen!


Spinach Gourmet:

2 - (10 oz.) packages of chopped frozen spinach, thawed.
2 - (4.5 oz.) cans of button mushrooms, drained.
2 tsp dried minced onion.
1 clove of garlic, minced.
1 tsp salt
1/8 tsp pepper
2/3 C sour cream
2 TBS milk
2 TBS butter, softened.

In a 1 quart casserole dish, mix spinach and remaining ingredients.
Cover and bake 1 hour.

Enjoy!
Peace in the Kitchen!


"Syrup from American maple trees flavors this traditional apple dessert. It has gone on many a Fourth of July picnic and begun many a day at the breakfast table."

Apple Pan Dowdy:

1  (20 oz.) can of Apple Slices, drained.
1/2 C Brown Sugar
3 TBS Butter, melted.
6 TBS Maple Syrup


Heat oven to 425 degrees.
Prepare pastry crust for an 8" two crust pie.
Stir together apple slices and brown sugar.
Turn into the pastry lined pie pan.
Top with butter and 3 TBS of the Maple Syrup.
Cover it with a top crust with slits cut into it and flute the edges.

Bake for 15 minutes.
Remove from oven.
Make criss-cross cuts about 1" apart through the top crust and filling.
Drizzle with remaining maple syrup on top.
Cover the edges of the crust with a 2" - 3" strip of foil. to prevent excessive browning.
Bake for an additional 25 minutes.
Serve warm and if you wish, pour on additional syrup.

Enjoy!
Peace in the Kitchen!


Deluxe Pecan Pie:

Prepare dough for a  single crust 9" pie. Incorporate the chopped nuts into the dough. Roll out and fit into a 9" Pie Pan.

2 TBS Chopped Pecans
3 Eggs
1 C Granulated Sugar
1/2 tsp Salt
2 TBS Butter, melted
1/2 C Dark Corn Syrup
1/2 C Heavy Cream
1 tsp Vanilla
1/4 C Brandy
1 C Pecan Halves

Heat oven to 375 degrees

In a small mixer bowl, beat eggs, sugar, salt, butter, syrup and cream.
Stir in vanilla, brandy and pecans.

Pour into the crust.
Bake 40 - 50 minutes or until filling is set and pastry is golden brown.
Cool completely.

Enjoy!
Peace in the Kitchen!

Christmas Salad:

1- (8 3/4oz.) can of Fruit Cocktail, drained.
2 Bananas, sliced.
1 small Apple, unpeeled and diced.
1/2 C Seedless Green Grapes
5 Maraschino Cherries, cut in half.
1/4 C Miniature Marshmallows
1/2 C Heavy Cream, whipped.

In a large bowl, combine fruit cocktail, bananas, apple, grapes, cherries and marshmallows.
Fold in Whipped Cream.
Cover and refrigerate for at least 30 minutes.

Enjoy!
Peace in the Kitchen!


Apricot Pecan Bread:

2 1/2 C Flour
1 C Granulated Sugar
3 1/2 tsp Baking Powder
1 tsp Salt
1 TBS plus 1 tsp Grated Orange Peel
3 TBS Vegetable Oil
1/2 C Milk
3/4 C Orange Juice
1 Egg
1 C finely chopped Pecans
1 C finely chopped Dried Apricots

Heat oven to 350 degrees.
Grease and Flour a 9"X5"X3 Loaf Pan.

Measure all ingredients into a large mixing bowl, beat on medium speed 1 minute.
Pour into the pan.
Bake for 55 - 60 minutes or until a toothpick in the center comes out clean.
Remove from the pan and allow to cool completely before slicing.


Quick Coconut Bars:

3 TBS Butter
2 C of any White Cake Mix
1 1/2 C Miniature Marshmallows
1 C Semisweet Chocolate Chips
1/2 C Flaked Coconut
1 C Chopped Pecans
1 (14oz,) can of Sweetened Condensed Milk

In the oven at 350 degrees:
Melt butter in a 9" X 13" Casserole Pan.
Tilt the pan to coat the bottom.
Sprinkle the dry Cake Mix over the Butter.
In the order listed, sprinkle evenly over the dry mix:
Sprinkle Marshmallows
Chocolate Chips
Coconut
Pecans
Pour Milk evenly over the top.

Bake for 30 minutes
or until golden brown.
Run a knife around the edges to loosen.
Cool completely.
Cut into squares.

Enjoy!
Peace in the Kitchen!

Pumpkin Bread:

2/3 C Shortening
2 2/3 C Granulated Sugar
4 Eggs
1 (16oz.) can pf Pure Pumpkin
2/3 C Water
3 1/3 C Flour
2 tsp Baking Soda
1 1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1 tsp Ground Cloves
2/3 C Chopped Pecans
2/3 C Raisins

Grease and Flour 2 - 9"X 5"X 3" Loaf Pans.

Mix Shortening and Sugar together.
Stir in Eggs, Pumpkin and Water.
Blend in Flour, Soda, Salt, Baking Powder, Cinnamon, Clove.

Stir in Nuts and Raisins.
Pour into Pans.
Bake for 1 hour and 10 minutes or until a toothpick in the center comes out clean.
Allow to cool completely.

Serve with Cream Cheese or Apple Butter.

Enjoy!
Peace in the Kitchen!


Creamy Baked Rice Pudding with a Meringue Topping:

1/2 C Uncooked White Rice
1 C Water
1/2 C Granulated Sugar
1 TBS Cornstarch
A Dash of Salt
2 Eggs, separated
2 1/2 C Whole Milk
1 TBS Lemon Juice
1/2 C Dark Raisins

1/4 C Sugar (for the Meringue)

In a saucepan on medium heat:
Rice
Water
Stir together.
Heat to boiling. stirring occasionally.
Reduce heat to low, cover and simmer for 15 minutes without removing the cover or stirring.
All of the water should be absorbed at the end.

Heat the oven to 350 degrees.
In a mixing bowl:
1/2 C Sugar
Cornstarch
Salt
Whisk well.

Beat Yolks in a small bowl.
Add Yolks and Milk to the Sugar mixture.
Beat with an electric hand mixer.
Stir in the Rice, Lemon Juice and Raisins.

Pour into a greased 1 1/2 quart Casserole Dish.
Place the dish in a roasting pan and fill with water half way up the Casserole Dish.
Bake for 1 1/2 hours, stirring occasionally.
Remove the the entire Roasting Pan with the Casserole Dish from the oven and set aside.

Increase oven temperature to 400 degrees.

Beat the Egg Whites until foamy.
Add the 1/4 C of Sugar, 1 TBS at a time and continue beating until stiff and glossy.
Drop by the spoonful onto the Rice Pudding.
Return to the oven to bake for an additional 8 - 10 minutes. The Meringue should be golden brown.
Serve immediately.

Enjoy!
Peace in the Kitchen!

Cream of Asiago Cheese Soup

I have several recipes for Soup. I make Soup often beginning with the change of the weather in Fall. I love Soup!


Cream of Asiago Cheese Soup:

3 C diced Onion
1 C diced Celery
3 C diced Carrot
6 TBS Butter
4 C Diced Potato, skin on.
1 C Dry White Wine
2 C Vegetarian Chicken Broth or Vegetable Broth
2 C Half and Half
2 C  Freshly Grated Asiago Cheese

In a Stockpot on medium high heat:
Butter
Heat until melted.
Onion
Celery
Carrot
Cook for 3 - 5 minutes until tender.

Add:
Potatoes
Wine
Broth
Cover, reduce heat to medium and cook for an additional 20 minutes.

Add:
Cream
Continue cooking an additional 5 minutes.
Remove from heat.
Add:
Cheese
Use an Immersion Blender and purée the soup, leaving a few chunks.

Serve individual servings topped with additional Shredded Cheese.

Enjoy!
Peace in the Kitchen!

Pumpkin Baked French Toast

I just received this recipe and I'm feeling a bit lazy today, so I'm simply posting the link. This would make the perfect Holiday Brunch recipe. It may not be healthy, but all things in moderation! Right?
I hope some of my readers take the time to try this as we get closer to cooler weather, Halloween, Thanksgiving and Christmas. It's Pumpkin Season, indulge yourselves!

http://lilluna.com/pumpkin-french-toast-bake/

Enjoy!
Peace in the Kitchen!

Spanish Rice with Vegetarian Meatless Ground

I have another recipe on the Blog for Tex - Mex Rice Casserole made without the Meatless Ground.
I've reposted it at the end of this recipe.

Spanish Rice with Meatless Ground:

1 pound of Ground Beef (I use Vegetarian Meatless Ground from Yves.  When making the Vegetarian version, you need to Sauté it in 2 TBS of Vegetable Oil.

1 C Chopped Onion

1/2 C Chopped Green Bell Pepper

1 Clove of Garlic, minced

1 TBS Chili Powder

1 (32oz.) bottle of Tomato Juice

1 C uncooked Long Grain Rice

1/2 tsp Salt

In a Skillet on medium high heat:

Ground Beef

Sauté until browned.

Drain.

Add:

Onion

Bell Pepper

Garlic

Chili Powder

Cook and stir until the vegetables are tender.

Stir in remaining ingredients and bring to a boil.

Reduce heat, cover and simmer 30 minutes until the rice is tender .

Enjoy!

Peace in the Kitchen!


Tex - Mex Rice Casserole:

I've spent the morning playing around with a new recipe.
My Mother always made what she called Spanish Rice, remember we lived in Michigan. Maybe it was a food trend when I was young. It just seems out of place on the menu as I look back at my childhood. But then we also ate a lot of Chinese Food too, maybe because of the movie, A Christmas Story!
        
Food trends have always fascinated me. Julia Child created the French food trend in America. The 60's loved Fondue and Health Food. I don't think Tex-Mex is a trend in Texas. It seems to be a staple in every kitchen here. We love our Tex-Mex cuisine! I've lived in Texas for 35 years, I still refer to Michigan as home, I'm not sure why, but I'm glad I had the opportunity in my lifetime to get to know Tex-Mex! I hope some of you reading this outside of Texas will embrace some of my Texas recipes............!

I don't remember my mother's Spanish Rice to be as spicy as I have grown to love Tex-Mex food.
This recipe is quite spicy and very.......  Tex-Mex!

This recipe could easily be cut in half, it makes enough for a family gathering or a block party!

4 TBS vegetable oil ( I always say, cook with Vegetable oil, eat Olive Oil)
4 cloves of garlic, roughly chopped
2 stalks of celery, roughly chopped
1 large onion, chopped
2 C long grain white rice
2 C long grain brown rice
2- 14.5 oz. cans of diced tomatoes with juice
1- 10 oz. can Rotel Tomatoes with Chiles, with juice
1- 4oz. can diced green chile peppers.
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp turmeric
1 tsp Adobo Seasoning
1 tsp salt
1/2 tsp black pepper
6 C vegetarian Chicken Broth ( the real stuff for the non Vegetarians) 2C water added just before covering with cheese and baking.
2 C freshly grated Sharp Cheddar Cheese
2 C Shredded Mexican Blend Cheese
Fresh Cilantro, chopped, for garnish
Pickled Jalapenos for garnish

Heat oil in a large ( 6 or 7 quart Cast Iron Casserole or Cast Iron Dutch Oven)
Saute onion, celery and garlic about 5 minutes, stirring constantly

Reduce heat to simmer , add rice, stir constantly for 5 minutes
Add tomatoes, Rotel and green chiles
Add all spices and seasoning and stir to combine well

Add broth and bring to a boil

Reduce to low heat, cover and simmer for 30 minutes, stirring occasionally
At this stage, I added an additional 2 C of water, stir well and then continue....

Top with Cheddar Cheese and bake at 375 for 15 minutes

After baking, remove from oven, top with Mexican Blend Cheese, cover
and allow the cheese to melt.

Serve in bowls topped with freshly chopped cilantro and pickled jalapenos.
I serve my Black Peppered Cheese Bread with it.

After tasting it, I think that it could easily be turned into a soup by adding water to individual servings, microwave it and serve topped with Tortilla Strips.

This is a large recipe. I just created a soup with the leftovers ( about 1/3 of it)
I added a 14.5 0z. can of diced tomatoes with the liquid, a 14.75 oz. can of creamed corn, water and milk.
I diced half of an onion and added that too.
It's very forgiving, you can make according to your own personal taste.

That's the way we do it in Texas!

Enjoy!
Peace in the Kitchen!

Amish Pumpkin Bread

I chose to write this recipe exactly as it was written.

We attend the Annual Kansas Mennonite Relief Sale and I always try to be the first one in line for the recipe book booth. I have an incredible collection of Mennonite and Amish cookbooks from the Sale. Many of them are hand written recipes. I'm fascinated with them.

Amish Pumpkin Bread:

3 C Granulated Sugar

1 C Vegetable Oil

4 Eggs, beaten
1 C of Cooked and Mashed Pumpkin
3 1/2 C Flour
2/3 C Water
2 tap Baking Soda
2 tsp Salt, scant
1/2 tsp Ground Cloves
1 tsp each , Cinnamon, Allspice and Nutmeg

Mix Sugar, Oil and Eggs together. Add Pumpkin. Then add dry ingredients and
finally water, stirring just until mixed.
Pour batter into two (2) greased and floured 9 X 5 inch loaf pans. Bake at 350 degrees for one (1) hour.
Especially good spread with cream cheese.

Enjoy!
Peace in the Kitchen!