Rice Pudding

November 28, 2017

Serves 8, 1 hours cook time, 3 hours refrigerate  (if serving chilled)

  • 6 cups whole milk
  • 1 C Arborio or medium grain rice
  • ½ C sugar
  • 2 TB butter
  • dash salt
  • 2 tsp vanilla extract (or cook with 1 vanilla bean, scrape inside of bean) If use vanilla extract, add after cooked.
  • Optional: ¼ tsp ground nutmeg
  • 1 cinnamon stick

cover & simmer 1 hour, stir occasionally.

ADDITIONS:

top with ground cinnamon

serve with raspberry coulis (strain seeds)

*** One blanched almond ****  the one who gets almond is next to be married or….

 

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Rib-eye pan seared

October 21, 2017

WSJ Erin French 2017, serves 4

2 (14 oz) rib-eye steaks with herbed butter (and oven roasted potatoes- cook separately)

Herbed butter

  • whip 6 TB butter until fluffy, add chopped herbs:
  • 1 TB fresh marjoram,
  • 1 TB fresh dill,
  • 2 tsp thyme
  • zest 1 lemon
  • Refrigerate until firm

Room temperature steaks, season salt & pepper.

  • Heat heavy pan over med hi heat, pour in 2 TB oil, when hot and beginning to smoke, add steaks, 3-4 min per side med rare (135°).
  • Melt 2 TB butter in pan before steak done, spoon over meat to baste.
  • Remove from pan, rest on cutting board 5 min.

Serve meat, generous  dot herbed butter.

Bouquet Garni

October 8, 2017

Mormor’s favorite. mix of:

oregano

summer savory

marjoram

rosemary

basil

sage

thyme

dill weed

tarragon

 

Tarte aux prunes

August 19, 2017

September 2016 from Cathy B.  Charantes area. 400° oven

  • Puff pastry
  • French prunes ~ 1 lb : Reines Claude, Mirabelles (green-yellow), others
  • wash and halve prunes, toss with some sugar, lay on pastry pie shell (shape as you wish)
  • Bake at 400°, 25 min.

Serve with Brut Cidre (5% alc) chilled

The week 2017 serves 4

Mix all ingredients & toss together.

  • 2 C cooked brown rice
  • 2 scallions trimmed & chopped
  • ¼ C chopped fresh basil
  • 3 TB olive oil
  • 2 TB white balsamic  or sherry vinegar
  • salt & pepper
  • 32 fresh cherries (9 oz) quartered & pitted
  • 15 oz drained & rinsed chickpeas (1¾C if home cooked)
  • Toss together, divide into 4 serving bowls.

Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –

 

 

WSJ 7 2017. 35 min, svgs 4 Use Sea bass or tilapia or (cat fish? or maybe trout?) Simple dish: Sauté diced fennel & onions, add herb butter, steam summer squash. Separately pan fry fish.

INGREDIENTS

  • 1 bulb fennel with fronds – dice bulb; thin slice stalks & mince fronds.
  • 2 oz butter (¼C)
  • 1 TB minced dill
  • 1 TB minced  chives
  • 1 TB sliced tarragon
  • 1 clove garlic minced
  • ½ shallot minced
  • zest & juice 1 lemon
  • 1 yellow onion minced
  • 2 LBs summer squash cut into ½” dice or sliced
  • 2 TB olive oil
  • 4 – six oz sea bass fillets (or4 tilapia fillets) season with salt & pepper
  • 2 Tb dry white wine (vermouth)

HERBED BUTTER in a bowl:

  • Stir together: butter, dill, chives, fennel fronds, tarragon, garlic, shallots, lemon juice & zest.

SAUTÉ ONIONS & ADD SQUASH in a Sauté pan with lid

  • Over med-hi heat: 1 ½ TB of herbed butter, add diced fennel bulb & stalks & onion. Sauté 3 min.
  • Add diced squash & 1 Tb herbed butter. Reduce heat to med-low, cover & stew until tender & sweet 10-15 min.

BROWN FISH FILLETS IN SKILLET

  • Med heat, 2 Tb oil. When pan is very hot, lay in fillets. Cook until golden brown ~ 3 min. Carefully flip fish, add wine to deglaze. Add remaining herbed butter, cook until butter melts and fish done 1-2 mins.

SERVE: divide squash onto each plate, top with fish fillet

  • 4 c finely chopped/slivered kale (¾ LB bunch)
  • 2 TB chopped almonds
  • 1 sweet apple ¼” diced
  • 1 oz cheddar cheese ¼ ” cubes
  • 2 TB lemon juice
  • 1 clove garlic
  • 5 TB oil
  • 2 TB parmesan cheese grated