Lemon-Glazed Madeleines

I'm an armchair traveler at heart, and I especially love reading cookbooks that express the heart and soul of other peoples, places and cultures. One of my recent 'seat-side travels' has been to France, where I dropped in on Paris, via this spot-on book by David Lebovitz ~ The Sweet Life in Paris. It's not only full of good recipes, but it's also full of funny stories regarding his trials and tribulations of being an American expat, living abroad in a place that is home to that, je ne sais quoi, way of looking at life.  OK, who's kidding who... it's the (in)famous French attitude that he does battle with on a daily basis. Some times you win, some times you lose...but it's always a treat.

I've so enjoyed picking and choosing some of his recipes to create in my own stateside kitchen, and I've also enjoyed eating them all and sharing some of my creations (some just never made it past me and my mouth). My favorite so far has been his recipe for ~ Lemon-Glazed Madeleines. I was so inspired to make these little French treats toute suite, I just had to order my own madeleine tin online, late on a Friday night, after reading his story/recipe. I must say, they were a HUGE hit, and I highly recommend this recipe for these lovely, little seashell shaped, lemon-kissed gems if you're ever looking for a little bit of the sweet life from Paris...in your own kitchen...without the cost of airfare...or the (in)famous French 'tude. Bon Appétit! 

Easy Fusion-Mirepoix, White Bean & Rice Soup

Easy Fusion-Mirepoix, White Bean & Rice Soup ~ celebrating the French & Cajun/Creole cuisines

I was playing around in the kitchen, just wanting to make something quick, easy and something that used up the odds-and-ends in my veggie bin.  I came up with a soup that has the best basic flavor builders of two cuisines ~ Mirepoix from the French and the Holy Trinity from Cajun/Creole.  For the soup I ~ made a mirepoix of onion, celery, carrots (French) and added bell pepper (a nod to Cajun/Creole), included beans (white, not red, for a nod to the French) and rice (for a beans/rice nod to the popular Cajun/Creole combo).  It's a mostly veggie soup, just getting it's meat flavor from the chicken broth. (adding some leftover cooked chicken would be a nice addition, too).  I'm really  happy with the flavor-fusion of these two classic veggie flavor combos, and the hit of white wine makes this simple soup just that much more luxe tasting, and the rice gives it a little creamier body, without any extra effort.  Gotta love easy flavor layering.  For me, this is a perfect way to get into the Mardi Gras spirit!  Enjoy! 

Easy Fusion-Mirepoix, White Bean & Rice Soup
makes a pot full

Ingredients

• 1 large white onion, diced/small chop (or purple, for a more colorful soup)
• 1 large stalk celery, diced/small chop
• 1 large carrot, diced/small chop
• 1 medium bell pepper, seeded/diced/small chop
• 2 cloves garlic, thin sliced 
• 1 Tbsp olive oil
• 1/4 cup white wine
• 8 cups chicken broth
• 1 can navy beans (or fav white bean), with juice
• 1 cup cooked white rice
• salt/pepper, to taste
• favorite red pepper hot sauce

 

Directions

Saute the first 5 ingredients in the olive oil until the veggies begin to turn a golden brown.  Pour in the white wine to deglaze the pot.  Add the broth, cooked rice & can of beans/juice.  Simmer all for about 15 minutes. Add salt/pepper/hot sauce to taste.  

 

Sherry Wine Simmered Chicken ~ inspired by the classic dish Chicken Fricassee

For this dinner I was inspired by the classic, simmered Chicken Fricassee, a la Julia Child.  It's a pretty easy way to make chicken and I can make a lot of different meals with the leftovers.  From cold chicken, to sandwiches, to casseroles, to soup ~ it's all good!

One of my favorite ways to cook a whole chicken is to simmer it in a big pot on the stove. It's done simply ~ I just use water with a variety of herbs and spices.  Sometimes I'll include a little wine or veggies, just to up the flavor-ante and change-it-up a bit.  I'll make it with a whole chicken or with chicken parts, just depends on what's for sale at the market that week...or what's in my freezer on the day I want to make it.

This time I simmered the whole chicken with ~ a big glug of sherry, sliced onions, celery stalks with leaves, fresh parsley sprigs, garlic cloves, whole pepper corns, cloves, and a few bay leaves.

The chicken goes into a big pot; I add enough cold water to cover the bird; toss in whatever ingredients I'm using that day; bring it up to a boil; then reduce back down to a simmer; and let it gently bubble away.  When simmering chicken, I just wing it (heehee, no pun untended:) in regards to the amount of ingredients that I throw in, mostly going with how much I have on hand and what I think will taste good.

I let the chicken simmer for about an hour, carefully turning it over every 15 minutes.  How long I cook it really depends on how big the bird is and if I'm using a whole chicken or just parts. (I wrote about how much I like to make poached/simmered chicken thighs on this blog post)  I like to use the Perdue Chicken site for a handy reference for the correct cooking temperature for cooking/eating chicken.  I use my instant read thermometer to check the bird and when it's at the correct temp, we're good to go.  :)

We just cut it up in the pot and serve it with veggie sides.  I usually like to serve the breast the first night and then I make different dishes from the leftovers ~ the next night or later in the week.

I served this meal with a mushroom gravy and steamed veggies ~ YUM!

I can get a lot of meals out of preparing a chicken like this.  The remaining chicken might be cut into pieces and coated with BBQ sauce for another dinner; or maybe I'll shred it for chicken sandwiches or for use in a casserole; I save the broth and make soup; and you can't beat eating a cold chicken leg for lunch.  :)

Of all the ways I cook chicken, I think this has become my favorite way of preparing it.  I can really make my food budget go so much farther when I make chicken this way instead of baking it.  The meat seems more tender, there is less shrinkage and I get the added bonus of having a pot of flavorful chicken broth when I'm done.  I routinely get 12+ meals out of one bird this way ~ from the first slices of breast meat, to using the last bits in a chicken soup ~  chicken made this way just keeps giving.  A $6 bird becomes a cheap way to feed my family when I make it this way, and I'm all for that!

Savory & Sweet French Picnic Cake ~ inspired by a recipe from 'The Little Paris Kitchen' cookbook

Not too long ago, I checked out a copy of the cookbook ~ The Little Paris Kitchen ~ from our local library.   It's a charming cookbook that was written by a Brit named ~ Rachel Khoo ~ who now lives in Paris.  I truly enjoyed reading about all the back stories on the recipes, how the cookbook came to be, as well as looking at all the beautiful photos of Rachel out-and-about in Paris.  Yeah, I'm one of those people, one who reads cookbooks like other people read novels.  :)

One of her recipes that called out to me was for a savory, yet slightly sweet, 'picnic cake' called ~ Sausage, Pistachio & Prune Cake.  I know it sounds kinda odd, but after reading her comments about it, I just had to make it in my kitchen, too.   I tinkered with the recipe just a bit... I cut the oil in half by using water to replace half the oil (with no loss of flavor or moisture); I used chopped ham, bell pepper and onion instead of the amount of salami called for; I replaced 1/3 cup of wheat flour with soy flour, to get a little more protein in the cake; skipped the nuts; and I only used half of the amount of chopped dried plums (I like calling them that instead of prunes, prunes just sounds so ~ ugh! :)   The cake came out with a beautiful golden crust and was excellent.  Roy thought it was like eating a quiche, but in a slightly sweet, cake/loaf form...and I'd have to agree.  We enjoyed it for a light lunch, with a garden salad and fresh fruit.  I also had it for breakfast the next day, too ~ Yummy!  Even my son liked it.  He was a bit hesitant at first, but after a few bites he really got into it and promptly asked for seconds.  So, if you're looking to do a little foodie armchair traveling, give this book or recipe a try ~ Bon Appétit!

  

Kathleen's Gourmet Cookies ~ Snowflake Whoopie Pies and Chocolate Cherry Cordials Cookie ~ Perfect sweet treats to share with the ones you love!

Last week (at the TWIGS Soup Dinner that I recently wrote about) I was introduced to Kathleen ~ a fantastic lady who's a gourmet baker/cook.  I'm totally in awe of all the incredible cookies that she created for the dinner party.  Her 3-Tier Towering Assortment of Gourmet Cookies was a real thing of beauty and it would've been right at home in the fanciest of Parisian bakeries.  I was so impressed with her cookies that I just had to do a separate post on them, because the photos of her cookies are some of my all-time favorites that I've taken...

I felt like I was back in Paris when I first saw this gorgeous display of gourmet cookies...

Chocolate Cherry Cordials Cookies

Kathleen was kind enough to share the recipes for my two favorite cookies of the evening ~ Snowflake Whoopie Pies & Chocolate Cherry Cordials Cookie.  She's been making the recipe for Snowflake Whoopie Pies for such a long time that she no longer remembers which cookbook she originally found the recipe in.  The whoopie pie's almond flavor is so enticing, the filling so creamy and decadent ~ I dare you to eat only one! 

This is the link for the Chocolate Cherry Cordials Cookie recipe.  It's full of all the flavors that I love ~ chocolate, cherries and rum ~ all rolled up into a cookie.  Absolutely delicious and truly a winner!

Snowflake Whoopie Pies, Chocolate Cherry Cordials Cookie, Pecan Cookies and homemade Turkish Delight.

Is it just me, or does the name Whoopie Pie make you giggle?  I just love the name ~ Whoopie Pie!  It makes me smile every time I hear it. (I guess that's the little kid in me)  I think you could easily change up the icing design on these Whoopie Pies to suit your mood ~ a red heart for Valentine's Day, a green shamrock for St. Patrick's Day, etc.  It's a universal Whoopie ~ how cool is that?!  teehee  :)

SNOWFLAKE WHOOPIE PIES

Makes 14

Ingredients

1 ½ cups all-purpose flour

2 tsp baking powder

Large pinch of salt

½ cup unsalted ground almonds

½ cup unsalted butter, softened

¾ cup superfine sugar, plus extra for sprinkling

1 large egg

1 tsp almond extract

½ cup milk

1tbsp edible silver balls

Directions

Preheat the oven to 350F degrees.  Line 2-3 large cookie sheets with parchment paper.  Sift together the all-purpose flour, baking powder, and salt.  Stir in the ground almonds.

Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy.  Beat in the egg and almond extract followed by half of the flour mixture and then the milk.  Stir in the rest of the flour mixture and beat until thoroughly incorporated.

Pipe or spoon 28 mounds of the batter onto the prepared cookie sheets, spaced well apart to allow for spreading.  Bake in the preheated oven, one sheet at a time, for 10-12 minutes until risen and just firm to the touch.  Cool for 5 minutes, then using a palette knife transfer to a cooling rack and let cool completely.

Buttercream Filling

6 tbsp unsalted butter, softened

½ cup heavy cream

2 ½ cups confectioners’ sugar, sifted

For the filling, place the butter in a bowl and beat with an electric mixer for 2-3 minutes until pale and creamy.  Beat in the cream, then gradually beat in the confectioners’ sugar and continue beating for 2-3 minutes until the buttercream is very light and fluffy.

Icing

For the icing, sift the confectioners’ sugar into a bowl and gradually stir in enough water to make a smooth, thick icing.

To assemble, pipe or spread the buttercream on the flat side of half of the cakes.  Top with the rest of the cakes.  Spoon the icing into a small paper pastry bag, snip the end, and pipe snowflake patterns on the top of the whoopie pies.  Decorate with silver balls and sprinkle with superfine sugar.  Let set.  Enjoy!

The cookies all looked so lovely and smelled simply divine, I had such a hard time choosing!

All of Kathleen's cookies were so lovely to look at and were so luscious to bite into, that I'm even tempted to try making them myself.  It takes a lot to get me to venture beyond my 'comfort baking zone' (me being a challenged baker and all), but I think I must with these two recipes.  I just can't imagine not having them again.  Hmm...my birthday is coming up soon, maybe this year I'll make cookies instead of a cake for our little celebration...  OR, I keep thinking that these two cookie recipes would be perfect for a Valentine's Day sweet treat.  Roy and J would be thrilled (me, too!) to have a plate of either (or better yet, both!) of these cookies instead of the old standby ~ a boring box of chocolates.  I think I just talked myself into making these cookies sooner, rather than later! 

Shortbread Jam Sandwich Cookies, Pecan Tassies, Turkish Delights & Red Cinnamon Cookies

Hope these pictures of Kathleen's cookies inspire you as much as they do me.  I'm ready to get out all my baking supplies and make them right now.  How about you?  :)

Feeding Body & Soul ~ My Club Med EXGO Reunion Vacation

The food at Sandpiper Bay was just as expected ~ Excellent!  Thanks to my friend, Sharon, for taking a lot of food photos, too.  I kept eating my desserts before I'd taken a picture of them!  Oops...

Back Story ~~ Twenty years ago this week, I went to work for the international vacation resort company, Club Med.  My first assignment as a GO (what they call those who work there) was working with children guests, in Ixtapa, Mexico.  I had been to a Club Med as a guest myself (at the now-closed village of Sonora Bay) and liked it so much that I decided I needed to work for the company.  It took awhile to get hired, but the wait was worth it.  It was a magical time in my life.  I've worked in many different villages (what they call the resorts), in many different locations in the US, Mexico, the Caribbean and the West Indies.  Working as an Annex (specialty restaurant) Manager, hostess and with kids.  I cherish all the friends and memories that I've made in Club Med, past and present.  Absolutely priceless!  As we like to say... Once a GO, always a GO. ~~

Current Day ~~ Last month, I traveled to ~ Club Med Sandpiper Bay ~ in Florida, for a reunion.  It was not just any reunion, it was a former Club Med GO reunion.  We now call ourselves EXGO's and we had a blast!  Many brought their families and friends with them to share in the event.  A lot of us had called that village 'home', for a season (a period of 6 months) or even longer, so it was great to be back there again.  Since I didn't have to do any cooking for the week that I was there, I took some food photos to share on the blog instead.  Club Med offers LOTS of great food, and the White Chocolate Bread just can't be beat.  Twenty years later and I still crave it...  So, here is a 'snapshot' of my vacation ~ first the food pictures and then the pretty, tropical village photos.

Rise and Shine!  It's breakfast time!

Every morning (after my yoga class) I had a great-big-egg-white veggie & cheese omelet.   Lots of other breakfast goodies tempted me, too...

Out of the pool, it's time for lunch...

After cocktails, it's dinner time...

I ate REALLY well while I was on vacation.  I stuffed myself full of my old favorites and found some new items to love, too.  After all that eating, I'd stroll around the village, enjoying being there again.  It felt just like coming home.  :)  Here are some of the lovely views that greeted me every day...

I had the pleasure to become friends with one of the most wonderful GO's during my vacation, her name is Mary and she is a Sailing GO.  All during my stay, she always had a sincere smile on her face and a caring attitude.  Even when she was off duty, she was always quick to answer any question or lend a hand.  Her enthusiasm for her job was apparent and was much appreciated!  She truly embodied the classic Club Med GO Spirit.  She also provided me with an excellent bit of brush-up tutoring on the Hobie Cat.  Thank you for everything, Mary!! YOU ARE THE BEST ~ YOU ROCK!!  :)

 

Life around the village ~ (clockwise, from top left) the main restaurant, buffet-style service; the adult infinity pool on the St. Lucie River; the view from my yoga mat; feelin' the tropical vibe.  Starting my day off, looking out at this view, was worth getting up early for.

While at the reunion, I saw old friends and made lots of new ones, too.  So many of us have worked at the same villages, just at different times, and we know so many of the same people, that it feels like we've known each other for years ~ even after just a few days.  I look forward to our next reunion ~   See you guys soon! 

Hope you've enjoyed these photos as much as I've enjoyed putting them together.  As a little bonus, as I was getting the links for the post, I came across multiple sites/versions of the recipe for the Club Med White Chocolate Bread ~ that I love so much.  I also found an a now dormant blog site ~ Black Pearls ~ that has some slightly (and not so slightly) outdated (2006 & prior) commentary on Club Med.  The pricing on 'extras' and what is now 'all-inclusive' has changed a lot since the blog was last written, but I really enjoyed the comic wit of the writer & some of the things said were spot on.  (especially since he is writing on experiences that go back to the 90's, when I used to work there)  Check it out for some giggles & a true 'from a guests viewpoint' of the Club.

ThanX GO

It seems quite a few of the villages used to pass out the White Chocolate Bread recipe.  Here are some sites that I've come across that have good instructions/comments from home cooks, talking about what changes they've made to the/their recipe to get it to work at home.  Many of the links are written about Sandpiper Bay, and the one from ~ In Erika's Kitchen ~ was written just a few months ago.  Too bad I didn't think to ask for a copy of the recipe for myself while I was there! :)

For all of you visual learners out there, check out this video taken in the Sandpiper Bay kitchens...

For those who like the written word, check out these sites for versions of the Club Med White Chocolate Bread recipe...

Sami Cone ~ (this is the site where I found the above video)

In Erika's Kitchen ~ from April 2012, in Sandpiper Bay

Love and Olive Oil

The Fresh Loaf ~ comments from home cooks on what worked for them

The Club Med Diet

Check them all out & find the recipe that sounds good to you.  There are TONS more sites out there, so if you still need inspiration to get in the kitchen and start baking, just search the 'net to your hearts content.  :)

 

Oven Roasted Ratatouille with Balsamic Glaze

Oven Roasted Ratatouille with Balsamic Glaze ~ Spread on French bread and you've got a flavorful and tasty appetizer.

With the veggies that we harvested from the Community Garden (just down the street), I made some Oven Roasted Ratatouille with Balsamic Glaze.  It turned out amazing!  We've eaten it as a side dish; served it along with Quinoa and Slow-Roasted Tomatoes; & as an appetizer, spread on fresh French bread.  This is a simple to prepare dish, versatile, very tasty & a great way to use some of the end-of-the-season summer veggies.

Here's a basic guideline recipe, use as much or as little of the ingredients as you like.  Make a lot, or a little. Just enough for dinner, or extra for leftovers.  It's all good.  :)

Oven Roasted Ratatouille with Balsamic Glaze

Ingredients 

• eggplant
• zucchini
• onion
• tomatoes
• green bell peppers
• fresh garlic
• olive oil
• balsamic glaze
• salt & pepper
• dried basil & oregano
• smoked paprika

Directions

Preheat oven to 450F degrees.

Chop veggies into bite sized chunks, slice fresh garlic into quarters & place all in a large bowl.  Drizzle veggies with olive oil, balsamic glaze & spices.  Toss until well combined.

Place veggies on a foil lined roasting pan or cookie tray.   

Spread veggies in a single layer.

Roast in middle of oven for 30-40 minutes, stirring occasionally.

Enjoy!

Oven Roasted Ratatouille with Balsamic Glaze served with Quinoa & Slow-Roasted Tomatoes

Hunters Chicken ~ Chicken Chasseur

Hunters Chicken ~ In France, this dish goes by the name of ~ Chicken Chasseur.  I made the sauce really quickly using Bisto Chicken Gravy for the base, 1/2 can of chopped fire roasted stewed tomatoes, a small can of sliced mushrooms, a little diced onion, a few herbs & a splash of sherry. (or you could use your favorite cooking alcohol)

If you don't have Bisto Gravy to make the sauce with, you could just combine a jar of brown gravy & a jar of chicken gravy ~ then add the other ingredients & simmer all together until warmed through.  Add your already cooked chicken & let it all simmer together for a few minutes, then dish it up & eat.  This is a great meal to make if you have leftover chicken (pieces or slices) hanging around the fridge.  It's also nice enough to serve for dinner when you have company over, but no need to wait for a special occasion.  You could easily use fresh ingredients, instead of canned, but the sauce will need to be simmered longer before you add the cooked chicken.  This French inspired recipe is a versatile, quick & easy meal that is cheap & cheerful, too.

If you want a more traditional version, that is still pretty quick, try the recipe over at the site ~ Easy French Food.

Lemon French Yogurt Cake with Sugar Crunch Topping

Last spring,  I was reading a book that had recently been published called ~ Bonjour, Happiness! by Jamie Cat Callan.  It's a really fun read about the authors memories of her French grandmother, memorable meals/foods, her time living/traveling in France & how she has applied what she has learned to make her life more happy.  The thing that was really cool about the book was the recipes that were sprinkled here & there, little food gems just begging to be made & enjoyed.  One recipe that really tweaked my fancy was for a lemon yogurt cake with an unusual sugar topping (page 86 on the book preview link).  It reminds me of some simple French Yogurt Cake recipes that I've seen on the Internet, but with a twist.  Since I love lemon cake so much, I just had to try it.

Here is my adapted version of the recipe from the book.  I know I will be tinkering with the recipe some more, I want to try making it with some Meyer lemons next time & want to amp up/really heighten the sunny lemon flavor.  I just gotta say, the lemon sugar syrup topping that you pour over the finished cake is amazing!!   I was so impressed by it & I'm a hard sell when it comes to using a lot of sugar in a cake, but with this recipe, I will make an exception ~ it's that good.

I think the cake is best served when it has completely cooled & the lemon flavor has had a chance to totally soak in.  I really like it when the sugar topping has turned nice & crunchy/crusty.  I think the cake tastes just as good the second day, too.  The author prefers the cake served slightly warm, topped with whipped cream  (I didn't feel the cake needed the whipped cream, the sugar topping is the star & perfect as is) & then eaten/finished the same day.  Different strokes for different folks.  Either way you enjoy it, it's a wonderful lemon cake.  Bon Appétit!

Lemon French Yogurt Cake with Sugar Crunch Topping

* adapted from the recipe ~ The Mary Kelly Lemon Cake, from the book ~ Bonjour, Happiness!

for the lemon cake batter

• 1 cup flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 4 Tbsp margarine
• 3/4 cup sugar
• 2 Tbsp lemon juice
• 1 large egg
• 1/3 cup plain non fat or regular yogurt
• zest from one lemon

for the crunchy sugar topping

• 1/2 cup sugar (or enough to create a syrupy consistency)
• juice of one whole lemon 

Preheat oven to 350*F degrees.  Grease cake pan & set aside. (I liked using the square pan for a change) 

Sift together the dry ingredients.

In a large bowl, cream together margarine, 2 Tbsp lemon juice & sugar until light & fluffy.  Add egg & beat at high speed for 1 minute.  Alternately add yogurt & flour mixture in 3 additions, with mixer at low speed.  When batter is finished, stir in lemon zest.

Pour batter into the greased cake pan & smooth top with a spatula.  Bake in center of oven for 30-35  minutes, or until a skewer inserted into the center of cake comes out clean.

While cake is baking, make the crunchy sugar topping ~ combine sugar & lemon juice until it forms a syrupy consistency.  Spread the lemon syrup topping evenly over the cake as it comes out of the oven.  Set cake, in its pan, on a wire rack to cool.  As the cake cools, the topping will harden & form a crunchy sugar crust over the cake. 

Enjoy either completely cooled OR slightly warm.  I suggest you try it both ways & see which is your favorite way to eat it.  That's how I decided I prefer it completely cooled.  :)

French Onion Soup

French Onion Soup ~ I love ordering French Onion Soup when I go out to eat ~ to me, it's the ultimate indulgence soup.  There is just something about the carmelized onions, deeply flavored broth & melted, gooey cheese that just sends me.   I thought that since I like it so much, I really should learn how to make it at home.  I decided to go to the queen of French cooking, Julia Child, for inspiration.  Her version takes a bit of time, comes out a bit murky, but it tastes superb.  I'm all about the taste & it really delivers.

Eating it with 'really big cheesy croutons' (OK, garlic rubbed cheese toast) is easier when everybody likes to dip the bread instead of chase a crouton around the bowl, trying to cut it with their spoon. Works for us. :)  Try the adapted  recipe over at Smitten Kitchen, it's really good & is SO worth the effort!