tag:blogger.com,1999:blog-99013762024-03-07T01:44:12.448-05:00Banlieue BlogLife is where you hang your apron.Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-9901376.post-59107169361992999902015-12-10T07:36:00.003-05:002015-12-10T07:36:53.500-05:00Buttery Brioche!<br />
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<img alt="The Verona¨ / Magic Mill DLX Mixer - The Electrolux Assistent Bread Mixer" class="a-dynamic-image a-stretch-vertical" data-a-dynamic-image="{"http://ecx.images-amazon.com/images/I/41TngtxmDsL._SX425_.jpg":[425,425],"http://ecx.images-amazon.com/images/I/41TngtxmDsL.jpg":[475,475],"http://ecx.images-amazon.com/images/I/41TngtxmDsL._SX466_.jpg":[466,466],"http://ecx.images-amazon.com/images/I/41TngtxmDsL._SY450_.jpg":[450,450],"http://ecx.images-amazon.com/images/I/41TngtxmDsL._SY355_.jpg":[355,355]}" data-old-hires="" src="http://ecx.images-amazon.com/images/I/41TngtxmDsL.jpg" height="200" id="landingImage" style="max-height: 475px; max-width: 475px;" width="200" /></div>
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Yesterday I got my old friend the <a href="http://www.amazon.com/The-Verona%C2%A8-Magic-Mill-Mixer/dp/B005ZJ5J66" target="_blank"><i><b>Kitchen Assistant</b></i></a> off the shelf. I bought him many years ago after a Brioche Dough I was making started climbing up my dough hook and flopping out of the work bowl. Wild days they were! I did some research and discovered the Electrolux Assistant (it has had many names) and bought it at <b><a href="https://www.metro.fr/" target="_blank">Metro</a>, </b>a wonderful mecca of kitchen equipment and produce store geared for the professional market in the Paris suburbs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibo-oAnFSWV4gWSkzrS1y2GumG3YxbPRXOB-tiPjkaAM6yQRtsotmQcK2Y9To0FVLx7DwX6Kcp1odnbWclDOBSC4FR9tZSV3TZfTVT49K71_vzO0N3XWp7iZNn6bdTne28KYHs/s1600/IMG_1803.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibo-oAnFSWV4gWSkzrS1y2GumG3YxbPRXOB-tiPjkaAM6yQRtsotmQcK2Y9To0FVLx7DwX6Kcp1odnbWclDOBSC4FR9tZSV3TZfTVT49K71_vzO0N3XWp7iZNn6bdTne28KYHs/s200/IMG_1803.JPG" width="150" /></a>During my 3 1/2 years of working at the <a href="http://www.williams-sonoma.com/" target="_blank"><i><b>Kitchen Store</b></i></a> we would get a nice 40% off of electrics during the holidays. I always toyed with the idea of upgrading my Kitchen Aid Ultra Power stand mixer, this is the smallest stand mixer KA makes. While cooking at the store I would get to use a 6qt beauty! I got to know the sounds of a machine, it was a breeze to use, and I would think how much I needed that 6 qt. size.<br />
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There is nothing wrong with my stand mixer, it ran for 20 years during our life in France and came back to the states running like a champ! Just like my little food processor, they just keep on trucking! There is a lot to say about the quality of those old gals!<br />
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Back to my 40% discount, during the last days that I could get a discount and was in <i>panic buying mode</i>, I decided that my Swedish Assistant, would work just fine. He won't live on the counter, I'll just have to flex a muscle to bring him out of the pantry.<br />
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I plugged him and it <i>really</i> made a beautiful dough. I don't feel bad about not purchasing the 6qt after-all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqoQzq1V1CPB9ybapwAd4M9Vj-iXzPVWoivcF9qU93cwBloDD3fSB_Co_mgyyy7EmlQN7pzZiFjxaYfgfeflyfcqa_v-XIdJ4s6S76JMvAXMlMocll79Ta5RJhO30-dbHScNY/s1600/IMG_1805.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjump5mY-luxy1cgJi1BW8sSpd1HIBRgqYrvEOvv5mkzejy2PFO2qfTyeZ2hmXhLk6O3IJzl3xblMOt-cdFFn1jE8gouLuHAKIaPRLEsc8fJXbTJ3ctaKNKVpeHE3_oUzTaboQI/s1600/IMG_1802.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjump5mY-luxy1cgJi1BW8sSpd1HIBRgqYrvEOvv5mkzejy2PFO2qfTyeZ2hmXhLk6O3IJzl3xblMOt-cdFFn1jE8gouLuHAKIaPRLEsc8fJXbTJ3ctaKNKVpeHE3_oUzTaboQI/s200/IMG_1802.JPG" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqoQzq1V1CPB9ybapwAd4M9Vj-iXzPVWoivcF9qU93cwBloDD3fSB_Co_mgyyy7EmlQN7pzZiFjxaYfgfeflyfcqa_v-XIdJ4s6S76JMvAXMlMocll79Ta5RJhO30-dbHScNY/s200/IMG_1805.JPG" width="150" /><br />
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The Brioche dough is sticky.....full of buttery love! It needs a night in the fridge and the next day it is a workable dough. I fashioned the dough into a little loaf. Proofed and baked it off.....I wish you could smell the wonderful aroma.<br />
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The Holidays have begun! </div>
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Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com1tag:blogger.com,1999:blog-9901376.post-19634626449572523952015-12-08T14:38:00.001-05:002015-12-08T14:38:48.782-05:00Confit de Canard.....I'm not a hoarder.....I swear! I like to think that I'm a <b>'keeper'</b>. A <b>'protector'</b>. Sometimes, sadly, my precious items expire. I'll get a yen for a little something and remember that I have the precious ingredient stashed somewhere in the dark corner of my pantry only to discover it is out of date. Not by a few months, or even a year.<br />
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The Duck Fat that I bought and hauled back in our shipment when we moved to the States was long gone. 5 years out of date. I couldn't even bring myself to open the can and 'just see' if it was ok. I had, in the past, called the FDA and asked them about some cans that were stashed & saved, they said a couple of years as long as the can was not rusty or dented that I could rest assured eat my long forgotten item.<br />
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<tr><td class="tr-caption" style="text-align: center;">Yikes....2010! </td></tr>
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My duck legs were already prepped in the fridge. The 'cuisse' were salted and bay leaves scattered. You really can't leave them in the salty dry brine any longer than 24 hours, like you can with a big fat Turkey. I did remember that I had some Olive Oil and you can 'confit' or poach anything really. Duck Fat is preferred, and my favorite kitchen store keeps it in stock. I even had a customer who buys it for her dog. What a palette her pooch much have!<br />
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Below my legs and thighs are bathing in an olive oil bath...gently bubbling away.<br />
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In another 3 hours they will be fork tender and ready for a blast in the broiler to crisp up the skin. Fried potatoes & a crisp green salad will accompany my duck. All I need are the lights of the Eiffel and a stroll down the Champs!<br />
Well, I still have a good imagination.<br />
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I'll let you know how the Olive Oil works out!<br />
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<br />Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com0tag:blogger.com,1999:blog-9901376.post-18037438674545307812015-11-19T09:32:00.003-05:002015-11-19T09:34:05.747-05:00Next week, I promise!With a bit more time on my hands, coming soon, I am anxious to start blogging again.<br />
Stay Tuned!Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com1tag:blogger.com,1999:blog-9901376.post-9631783792698826052013-10-10T10:13:00.001-04:002013-10-10T15:41:42.295-04:00Croissant.....part deuxBoy am I feeling pretty 'chuffed'! My croissant dough has turned out beautiful.<br />
I made some Pain au Chocolate.....and Croissants aux Amandes. Everything turned out....except my Pate Amandes leaked.....back to drawing board.<br />
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I used Julia's recipe for the almond cream...but I seem to remember a yolk was added with my french recipes. I will try again. No worries......family is pleased with my success and mistakes alike!<br />
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Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com0tag:blogger.com,1999:blog-9901376.post-35126672836637416702013-10-09T14:45:00.001-04:002013-10-09T14:45:57.119-04:00Puff Pastry.....1000 layers!Back in the kitchen again!<br />
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I can't find any fresh cake yeast any where.....so I decided to make the next best dough. Puff Pastry.<br />
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You know, the <i>mother</i> of all pastry doughs! </div>
I always thought once you mastered this dough, you could pretty much accomplish anything! (that sounds pretty pompous!)<br />
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I dug out my trusty recipe, you remember, the one that started my whole teaching gig. I had some President butter in the fridge this time. My homage to France! I'm always surprised to find little French friends in the grocery. A cool morning and I was prepping my detrempe!<br />
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Again, all was well in the baking world and I had some great dough to play with.<br />
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Easy to roll out and shape. I had some Serrano ham in the fridge along with feta and thought a little lunch 'braid' would work well. <br />
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My next pastry temptation was a cream cheese cherry turnover. I added a little lime zest and it really brought the cream cheese mix to life.<br />
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Guess what I found at the grocery today? Yep.....fresh yeast. Got my Croissant recipe out again. I'm on my way to make some dough. I'm thinking Almond Croissant & Pain au Chocolate this time. What do you think?? <br />
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Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com3tag:blogger.com,1999:blog-9901376.post-73853659317351715182013-09-29T15:04:00.000-04:002013-09-29T15:13:00.692-04:00Croissants.......do I still have 'it'?<br />
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Fall is <i>just</i> teasing us to come inside and start baking! Already at the 'cooking emporium' where I work, we are all about Pumpkin. Pumpkin quick bread, muffins, butter, pancakes, ice cream sauce.....well, you get the picture? Fall has fallen! I am ready.<br />
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It was high time to get busy with a challenging dough, I prepare Pizza Dough a lot, leaving it in the fridge to ferment for a few days....it always tastes great!<br />
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It has been a while since I made Puff Pastry Dough, but what I <i><b>really</b></i> wanted to make were Croissants! That particular dough is always tricky. Most of the time I had the dreaded 'butter leakage'. This can be caused by the detrempe and butter temps being different. Butter leaking can be also caused in the proofing. The baking Croissants end up swimming in their own butter. A bit of a mess, and the results are terrible. Sometimes it just happens.....one can only shake their head. But after all that work making the dough, we eat the mistakes.<br />
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I had some fresh yeast in the fridge, the date was still good. I had flour and butter! I didn't have 'good' butter, I just had <i>Land of Lakes</i>.... I was in the mood to get going.<br />
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I usually take three days to make a Croissant dough. I make the detrempe, then 2 turns, leaving the dough in the fridge overnight. But, I was in a hurry and finished up the turning process in one day. Left the dough overnight in the fridge and next day I shaped the dough. All was well, dough was behaving, I shaped and proofed. The results were great!<br />
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Just needed to wait while they were baking to see if there was butter leakage.....<br />
SURPRISE, DELIGHT.....they were cooking up perfectly!<br />
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Once I find some more fresh yeast, I have got some Kerry Gold butter to try next. It really feels good to get back in the kitchen, and what feels even better is the fact that I still might have my cooking chops!<br />
<br />Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com0tag:blogger.com,1999:blog-9901376.post-28977391990593721382013-05-13T12:08:00.001-04:002013-05-13T17:03:28.590-04:00The Perfect Day!<div style="margin: 0px auto 10px; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2KznrunqPtIjMlhrHqVqqjH0_DWTW5XhKhWawBv2YsOYMR-6K8LcVgcccz_iAAC5n2h6-WoVK6-uDqpIcZXHqB-B7lRFnlkkmTGk5Ua8NIr0Z6CMbbjpf6aLtxyZ85s-D744/s1600/moms+day.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2KznrunqPtIjMlhrHqVqqjH0_DWTW5XhKhWawBv2YsOYMR-6K8LcVgcccz_iAAC5n2h6-WoVK6-uDqpIcZXHqB-B7lRFnlkkmTGk5Ua8NIr0Z6CMbbjpf6aLtxyZ85s-D744/s400/moms+day.jpg" /></a><br />
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You know I have NOT blogged in a heck of a long time! But would you just look at that beautiful Quiche, it is quite the perfect example. Guess what? I didn't prepare it.<br />
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My son asked what I wanted for Mothers Day this year. I responded with, "Just cook me a meal, your choice. Breakfast, lunch or dinner". He did not disappoint. He found the <a href="http://www.tasteofhome.com/Recipes/Bacon-Quiche-2" target="_blank">Quiche recipe on this site</a>. The addition of the Apple juice was so tasty! The recipe is a keeper. He used an 'all ready' pie crust. I can't find fault.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeDcN_eB-DUHvQYo9hQgPGIxgsZc8D4GL-_sTLOXwgugizGSaT8_litqR8QLUWt1oebDl_27FCK17BBEfde5U9hQFHg7zaWyXFMr95-MbzjDchFknB_wt3UtTaVOlKRJrfoi1/s1600/quiche.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeDcN_eB-DUHvQYo9hQgPGIxgsZc8D4GL-_sTLOXwgugizGSaT8_litqR8QLUWt1oebDl_27FCK17BBEfde5U9hQFHg7zaWyXFMr95-MbzjDchFknB_wt3UtTaVOlKRJrfoi1/s400/quiche.jpg" /></a><br />
Murphy is very interested in what is going on in the oven.<br />
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I also requested that we spend a bit of time hanging out in his apartment. Really! I didn't want to spy around, just wanted to see what he needed in his kitchen. Since I'm working at the <i><b>mecca of cooking stores</b></i>, I love to spend my 'hard-earned' on pots/pans or gadgets that he might need at my discount. I was also in hopes for a little trip to <a href="http://www.junglejims.com/index.asp" target="_blank">Jungle Jims</a>! That is always a fun side-trip!<br />
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Before we could set off up North, my bearded baby informed me that he was also cooking dinner for me. He had <a href="http://www.world-of-crepes.com/chicken-crepes-recipe-5.html" target="_blank">Salmon <b id="yui_3_3_0_1_13684785405521427">crêpe</b></a> on the menu. WOW, more that a mother could want!<br />
Again, he sussed out the recipes and came up with another winner. He didn't use my <b id="yui_3_3_0_1_13684785405521427">crêpe </b>recipe, but <a href="http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe/index.html" target="_blank">his recipe</a> proved fantastic results!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqUIbLd1yI6msKsgkGd8eLTcUAL8MfZb15umc4OWAHt20Jpa0uCIhUxpJMHxTpVdOU6MpzLlZDNhhvpoG-C4KJIcjj7dV2tUPktP46mrce4lMW5k5MkoJJ6pixJ6CI8-hkU9F/s1600/IMG_1148.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqUIbLd1yI6msKsgkGd8eLTcUAL8MfZb15umc4OWAHt20Jpa0uCIhUxpJMHxTpVdOU6MpzLlZDNhhvpoG-C4KJIcjj7dV2tUPktP46mrce4lMW5k5MkoJJ6pixJ6CI8-hkU9F/s400/IMG_1148.JPG" /></a><br />
You can see how great he did with my DeBuyer<b> </b>pan! The more you use that pan, the better is gets!<br />
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He prepped the dish and we carted it up north. I had a ball in Jungle Jims and we did score some Cidre Brut while we were scouting around the market. It brought back great memories! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrg1FozgHm2XEkogfy6MayuKCdNsQ9XCSe0bbU9JPhlEILzwCF-9etpE0gVoAHTG9jenoGjOYdshW9rnya-Qh-jBYKX95BjOE7mfGDS_4rEjpXwVOTHC3iI94pC2VcO-az7psa/s1600/Recently+Updated.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrg1FozgHm2XEkogfy6MayuKCdNsQ9XCSe0bbU9JPhlEILzwCF-9etpE0gVoAHTG9jenoGjOYdshW9rnya-Qh-jBYKX95BjOE7mfGDS_4rEjpXwVOTHC3iI94pC2VcO-az7psa/s400/Recently+Updated.jpg" /></a> </div>
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I hope everyone had a great day! Lots of love to my son and his efforts!</div>
Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com5tag:blogger.com,1999:blog-9901376.post-66222888907837524572012-03-02T15:12:00.004-05:002012-03-02T16:00:44.781-05:00Another comfortable dessert<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qf4V9_F-0cD9MDR_U6JaE6ZveKtJMzBitfFUfheh9MR6zz3PKtQNT1H5eSi-x46nauiqbizQiRRLyhqjjQjObU7jonpyWe9acN2FL2BG-gOt2d4GpmBqbZipRk3-grKl_ni8/s1600/IMG_0502.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOInxcDmaQeylf_wQVRshSeSThdpKJiQQyng9sjBPXH4fUJuQMGPEWCPwYQq1YHGdcStTOzyk9PhNxExKA6nmg1yflZJYEQAQ63rDyLQ3g7vBRByjLa6JHDKn19UNdJimCgHX/s1600/IMG_0504.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOInxcDmaQeylf_wQVRshSeSThdpKJiQQyng9sjBPXH4fUJuQMGPEWCPwYQq1YHGdcStTOzyk9PhNxExKA6nmg1yflZJYEQAQ63rDyLQ3g7vBRByjLa6JHDKn19UNdJimCgHX/s200/IMG_0504.JPG" width="200" /></a>There is just something about a custard based dessert to make you feel all warm and comfortable. I found a <b><a href="http://www.melissaclark.net/" target="_blank">Melissa Clark</a></b> recipe from the NY Times and thought I 'have to make this one'. <a href="http://www.nytimes.com/2012/02/29/dining/creamy-custards-that-put-pudding-to-shame.html?_r=1&scp=2&sq=melissa%20clark&st=cse" target="_blank">Baked Tapioca Pudding</a> with a <span style="font-size: small;">Brûlée</span> top sounded good! Looking through the pantry sent me hunting for Pearl Tapioca. I had a box of instant, I didn't think this was going to produce the same results in her photo. No luck at Walmart and Kroger, and then the 'old man' reminded me of the new bulk store in Georgetown, Mill Stone Market. They had Seed Tapioca, I seem to remember they are the same thing.<br />
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FYI, Mill Stone Market has an in-house bakery and when I walked in I was hit by fresh bread baking, delish. She also had a tray of chocolate chip cookies baking away. They feature a daily soup and sandwich. There are little tables to eat in, and one of my buddies said when she stopped in for lunch after a yoga class, all tables had filled up at noon. <br />
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If you think this recipe sounds like a winner to you, click on the recipe title link, and you too can find all the secrets to making this recipe. I did use a Bain Marie to ensure an even bake just like Melissa Clark suggested. <br />
Always on the ready to fire up my blow torch, I did <span style="font-size: small;">Brûlée </span>the top with some Demerara sugar. My son deemed this dessert the <i><b>Poor Man's</b></i><span style="font-size: small;"><i><b> Crème Brûlée</b></i>.</span><br />
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<br />Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com11tag:blogger.com,1999:blog-9901376.post-6866225557090688942012-02-15T17:01:00.003-05:002012-02-15T17:01:46.179-05:00Winging it.....I seem to be cooking 'from the hip'. My own version of Britian's <i><b><a href="http://www.bbc.co.uk/programmes/b006vcgr" target="_blank">Ready Steady Cook</a>!</b></i> Here is how my version plays out.....a couple hours before meal time I start thinking about what I'm going to prepare. I forage the freezer, crisper drawer and pantry. Usually, a pretty good meal comes together this way.<br />
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<b>I present to you the Pizza </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbX7JK-yOVXq8fa6xqvzXztuKX4HaqOwOg8pLtboQwM9Q-ypsSr87PfB3Lw18HB68oJ1nFtXrPzMkBMfztP06VwIm5SoagavAlpAH0kxaDkAJDOc7DhpNz-Hb6naQPU6n3F_Zr/s1600/IMG_0466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbX7JK-yOVXq8fa6xqvzXztuKX4HaqOwOg8pLtboQwM9Q-ypsSr87PfB3Lw18HB68oJ1nFtXrPzMkBMfztP06VwIm5SoagavAlpAH0kxaDkAJDOc7DhpNz-Hb6naQPU6n3F_Zr/s320/IMG_0466.JPG" width="320" /></a></div>
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A pre-made dough (yep, Trader Joe) was on my marble table ready to be shaped. I had some Eggplant that I softened in the oven with olive oil, some ricotta and a log of Goat Cheese. I decided that a 'white pizza' sounded good, so I blended the ricotta and goat cheese and spread that mixture on top. I also had a jar of marinated artichokes. It was coming together. The dough was stubborn and needed some resting in-between stretching.<br />
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My son, the resident food critic, thought the dough was too 'wheaty'. He prefers my pizza dough. Now that is a good son. During the lunch, we did take a trip down <i>food-memory</i> lane. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOs65iJDfkld9CLlRLm0DMjwSIgOz3rn9UJcukYQdWw-AAIXUYqdf4Au50pPz8nMJ3XLxba4W2ksgYzB1QcWQrSbuWuWG22wX5Vi-fg1BiDVBOfvzdMnkVqJkAzpjEk_eucKu/s1600/IMG_0463.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOs65iJDfkld9CLlRLm0DMjwSIgOz3rn9UJcukYQdWw-AAIXUYqdf4Au50pPz8nMJ3XLxba4W2ksgYzB1QcWQrSbuWuWG22wX5Vi-fg1BiDVBOfvzdMnkVqJkAzpjEk_eucKu/s320/IMG_0463.JPG" width="320" /></a><a href="http://la-creperie-maule.fr/" target="_blank">La Crêperie Maule</a>, where the Sarasan crepe is the star, served with a delicious cidre doux. Then, we remembered our favorite local pizzeria, <a href="http://www.aurestaurant.com/restaurant/restaurant/id/17636/page/plan" target="_blank">Pizza Elisa</a>. A neighborhood place where our dog was as welcome as we were. It turned out to be one of those great meals that keeps a family close. <br />
<br />Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com1tag:blogger.com,1999:blog-9901376.post-56845553807779599542012-02-09T09:43:00.000-05:002012-02-09T09:46:14.706-05:00Salmon en Papillote<div class="separator" style="clear: both; text-align: center;">
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The Salmon had thawed. It was 5:30 and I hadn't decided how to prepare the filet and what to serve with it.<br />
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Hmmmm!</div>
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<i><b>The pressure was on.</b></i> I told my family it was time to eat <i>healthier & lighter</i>. I wanted to cut back on my beloved rich cream sauces. Looking through my pantry, lots of cans, jars and sacks, our dinner was coming together! I found a jar of <a href="http://www.traderjoes.com/index.asp" target="_blank"><b>Trader Joe's</b></a> <i>Olive Tapenade</i>! I also had a bag of their delicious Harvest Grains blend. A huge bag of Spinach in my crisper drawer, and a very simple dinner was in the works!<br />
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All of us in the Lexington area are very excited as the <a href="http://www.traderjoes.com/stores/index.asp?q=40324" target="_blank">Trader Joe's</a> is being built. More to come on opening dates and festivities!Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com2tag:blogger.com,1999:blog-9901376.post-6583185478996069752012-02-02T09:06:00.000-05:002012-02-02T10:50:03.217-05:00Shot of inspiration!<div class="separator" style="clear: both; text-align: center;">
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There is nothing like a Cooking Class to get the inspiration juices flowing! Kinda' like that afternoon shot of Espresso.....in about 5 minutes you feel ready to tackle the rest of your work day!<br />
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Any person in the Lexington area certainly loves a class with <a href="http://www.akandb.com/Staff_Architectural_Kitchens_Baths.htm" target="_blank">Phil Dunn</a>. Watching Phil wield a pan of bubbling <i>anything</i> on that beautiful brick red AGA can excite a cook, or just about anybody who loves to eat. He never fails to get me planning my next meal or purchase a tool at one of his favorite local haunts! Shortcuts & tips are aplenty during each class.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-VSvd-8I4UH5Pf25ytKnD0irt-f7Rl2vU-FgDkPV5GnoAoPQCf_nd9yw5JLVzscgzYAAOQE-5XCQiF_xrLAjY6A3N0h5scp5VYIOyksOX5C8NK3TjC8CjxM8R16Yg42YplxY/s1600/IMG_0361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-VSvd-8I4UH5Pf25ytKnD0irt-f7Rl2vU-FgDkPV5GnoAoPQCf_nd9yw5JLVzscgzYAAOQE-5XCQiF_xrLAjY6A3N0h5scp5VYIOyksOX5C8NK3TjC8CjxM8R16Yg42YplxY/s320/IMG_0361.JPG" width="320" /></a></div>
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The theme of this particular class was <i><b>Shrimp</b></i>. Yep, I still had a package of that lovely shrimp from Kroger in my freezer. And yep, they were destined for a 'Phil' recipe. I hadn't made Crepes in quite a while and his Shrimp Newburgh Crepes with a Lobster Sauce sounded like a great treat for the family. But, after a trip to Liquor Barn where Phil said we can find the Lobster Base sent me back home with Menu Plan B. The special ingredient was SOLD OUT!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRojjX8Ykdk1UoEAbCDgPfSq8ifxc62PpUdNHG0JXE4yCZsRTA905vEZv__zhjjNd3piW7xs1Plc08gPsWmhesLThrQjtHR5Sp5JDWCZ-LInh2QIhNGlkR9dULBIOE7Xn2ffL/s1600/IMG_0383.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRojjX8Ykdk1UoEAbCDgPfSq8ifxc62PpUdNHG0JXE4yCZsRTA905vEZv__zhjjNd3piW7xs1Plc08gPsWmhesLThrQjtHR5Sp5JDWCZ-LInh2QIhNGlkR9dULBIOE7Xn2ffL/s200/IMG_0383.jpg" width="111" /></a>I made my batter yesterday morning. The batter waited patiently in the fridge for one day! Cooking finished, now the filling will be made! I had some cooked chicken and all the fixings for a Veloute' Sauce which was enriched with some Marsala. Next, I scored some wonderful Raclette Cheese at Sams Club, 2 kinds of Crepes were going to be prepared.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-RBPawpp8NjMSB50aAOPUh9O5oo8_5-zEQHneJZqBrUYYe7Lmldk2qVt-F2r9L1dyVJVu-G1vMXI2DrpIvQDcbYiqvVV5kQtfGg_SfQmO5jBvHw8fZhFeTBVVqmYK7EXb4SM/s1600/IMG_0377.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-RBPawpp8NjMSB50aAOPUh9O5oo8_5-zEQHneJZqBrUYYe7Lmldk2qVt-F2r9L1dyVJVu-G1vMXI2DrpIvQDcbYiqvVV5kQtfGg_SfQmO5jBvHw8fZhFeTBVVqmYK7EXb4SM/s200/IMG_0377.JPG" width="200" /></a>Lovely organic asparagus topped with a dollop of chicken with veloute' sauce. Then a Raclette Crepe was created with sliced boiled potatoes, the Prosciutto Ham and that <i>fantastic</i> cheese which melts to perfection. <br />
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Plan B worked out great. Such is supper at my house! </div>
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<br />Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com2tag:blogger.com,1999:blog-9901376.post-56336709886133187122012-01-26T15:24:00.001-05:002012-01-26T15:32:53.301-05:00Weeknight Paella<table class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;" cellpadding="0" cellspacing="0"><tbody><tr><td style="text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWt3JsucfnHE8Dl536oEvnfQzJwK7LhHDV60YoRzW_L1XVW-MZUy__uMwTKi7cAlpz76YhE8PbWXCAP7xyVFEsqRpgRW2F-HPg-3gfH5CCZsEusYkOZOaVqAu09nTQv-peHHp/s1600/IMG_0304.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWt3JsucfnHE8Dl536oEvnfQzJwK7LhHDV60YoRzW_L1XVW-MZUy__uMwTKi7cAlpz76YhE8PbWXCAP7xyVFEsqRpgRW2F-HPg-3gfH5CCZsEusYkOZOaVqAu09nTQv-peHHp/s200/IMG_0304.JPG" border="0" height="111" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Sofrito</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br />After the Holidays, I usually scour the grocery to see what is on sale. At my local Kroger, I found some frozen packages of BEAUTIFUL shrimp. I scooped up two packages and threw them in the freezer waiting for a perfect dinner inspiration.<br /><br /><br /><br /> Looking through the freezer a few nights ago I spied those shrimp, some frozen (sorry my friends in France) mussels.....as well as some random chicken pieces. You know where this is heading, right? Paella!<br />But where did my favorite recipe go? I have been making this for years, I got if off the Weber Grill site. Now that the dinner was planned the recipe was no where to be found. I started searching on the web.....no luck. I typed in the gent who presented the recipe, <a href="http://www.realgrilling.com/journal_about.html" target="_blank">Mr. Jamie Purvaiance</a>. Still no luck, only a link where I could buy his book.<br />I finally stumbled on <a href="http://webernation.com/login.aspx?ReturnUrl=%2fDefault.aspx" target="_blank">WeberNation</a>, right where I left it when I lived in France. Now I'm cookin'!<br /><table class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;" align="center" cellpadding="0" cellspacing="0"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLC36ZnGy6jy-BW1cax0whMOADNgWlPKcAOuyyFjf0MqF9iyOzmpSehMde-jNo-crQUisvd7OS07LUkkHq1tIdLw8WLHqbWfGpxuAJ19JKO89sqzqjlgRV4ZzjcnUGSDvwu0lY/s1600/IMG_0307.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLC36ZnGy6jy-BW1cax0whMOADNgWlPKcAOuyyFjf0MqF9iyOzmpSehMde-jNo-crQUisvd7OS07LUkkHq1tIdLw8WLHqbWfGpxuAJ19JKO89sqzqjlgRV4ZzjcnUGSDvwu0lY/s400/IMG_0307.JPG" border="0" height="223" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The finished dish<br /></td></tr></tbody></table><br /><br />If you do take a look at the little video, you will notice he prepares the Paella on the Weber. We have done this many times. Winter in Kentucky, a mild winter it is right now....still didn't tempt me outdoors to the BBQ. I made it on the hob and I must say, it was a great success! Moral to the story, shop the sales at the grocery and get a bit more organized with those old recipe files and links!Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com2tag:blogger.com,1999:blog-9901376.post-15596879289917815212012-01-24T09:10:00.004-05:002012-01-24T09:44:31.966-05:00Brick...in the house!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpjLEw2fBvh0iR4qCp0L3UVf92OVMNfyI2dRqFdlS0YU40C0TxdmFoPaMvdUmzjaW4GvqQFgWlBpedZQeoIp9nxtqKV09GJi-gpLPeN56P6T-4iEMDhU8xD0wGjpBn246B3w9F/s1600/IMG_0267.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpjLEw2fBvh0iR4qCp0L3UVf92OVMNfyI2dRqFdlS0YU40C0TxdmFoPaMvdUmzjaW4GvqQFgWlBpedZQeoIp9nxtqKV09GJi-gpLPeN56P6T-4iEMDhU8xD0wGjpBn246B3w9F/s200/IMG_0267.JPG" alt="" id="BLOGGER_PHOTO_ID_5701201762844004674" border="0" /></a>One product I have been missing since moving back to the states has been Brick pastry. I have shopped all specialty markets, made trips up to <a href="http://www.junglejims.com/">Jungle Jim's</a>, the foodie paradise in Cincy, to no avail!<br /><br />I had just found Puy Lentils on Amazon and decided to give them another gander. Low & Behold, they were available from a place that imports. I'm always surprised that the world gets a little smaller thanks to the Internet! Two packages of 10 Bricks to an order, long shelf life. But, very expensive. I still decided that I wanted to relive some of those fantastic recipes that I had collected from my years in France, and bought them. They arrived, and the family was very happy!<br /><br />I really didn't have a recipe when I made Sunday lunch. It was a concoction of what was leftover in the fridge. So, mushrooms, cooked chicken, green onions and some cheddar cheese went into the Brick. So paper thin, just like I remembered! It is a real pleasure to work with this pastry. Rolled them up, brushed with olive oil and they baked up very quick. Some of you might ask if you can sub Filo pastry for the Brick, and yes, of course you can.<br /><br />I had some Haloumi cheese in the fridge, fried that up with a little olive oil. Served with a little baby spinach and fresh strawberries and Sunday lunch was served. Thanks Amazon!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CajvdnPdQUlTJr1Vsol1-y0gEMuiBwhoI-ZbLD9EnKntNvMPcgbUYLeeQB_rgDUilnael_1pvKYM1a0bPRGVjcZCIG9Rqvu91E8Md-4hs5aTE-HtCGN0foG3boOGrhy9AMy9/s1600/IMG_0270.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 112px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CajvdnPdQUlTJr1Vsol1-y0gEMuiBwhoI-ZbLD9EnKntNvMPcgbUYLeeQB_rgDUilnael_1pvKYM1a0bPRGVjcZCIG9Rqvu91E8Md-4hs5aTE-HtCGN0foG3boOGrhy9AMy9/s200/IMG_0270.jpg" alt="" id="BLOGGER_PHOTO_ID_5701201764145006546" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5bJd4_z5blxZqKbjT10c9nFqGv6lGuVIkgB86k_4HYbm9o1IV7wF7LnpTcuuJD7Lk5csVI0r87Mv9S0QV8cHHV9D5CfcwO-DbBpQ0HQ200CRmxNoKt3ipOh4dxT0x6NWt3Dl/s1600/IMG_0275.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5bJd4_z5blxZqKbjT10c9nFqGv6lGuVIkgB86k_4HYbm9o1IV7wF7LnpTcuuJD7Lk5csVI0r87Mv9S0QV8cHHV9D5CfcwO-DbBpQ0HQ200CRmxNoKt3ipOh4dxT0x6NWt3Dl/s200/IMG_0275.JPG" alt="" id="BLOGGER_PHOTO_ID_5701201777655390610" border="0" /></a>Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com1tag:blogger.com,1999:blog-9901376.post-59103686262620660002012-01-22T11:22:00.002-05:002012-01-22T11:28:11.473-05:00Anybody out there?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lADQqOZLkl4WYXk-xM8jDaQwL6bC2r4-6CzWh6VGf70SXGDtG4TaL-2gTTXmqGnWe6X4HAq7KB2zsBHKCnNch3-PBqC2qzxurH0JbKFSa6wnV-8TLSyYRLmzc2HucK1GXuOb/s1600/IMG_0173.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7lADQqOZLkl4WYXk-xM8jDaQwL6bC2r4-6CzWh6VGf70SXGDtG4TaL-2gTTXmqGnWe6X4HAq7KB2zsBHKCnNch3-PBqC2qzxurH0JbKFSa6wnV-8TLSyYRLmzc2HucK1GXuOb/s200/IMG_0173.JPG" alt="" id="BLOGGER_PHOTO_ID_5700493872815352594" border="0" /></a><br /><br />I know it has been a long time since I last blogged! Moving, full-time job, well, it just took the wind out of my creative sail. Armed with a new oven, lots of time and a new camera, I am starting to feel the urge to get back into some sharing.<br />More than likely, I need to update my 'look'.....but for now, just checking to see if anybody is 'out there'.Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com0tag:blogger.com,1999:blog-9901376.post-52855873137839512482009-06-18T08:26:00.008-04:002009-06-18T14:35:50.968-04:00United Nations Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUT8Xgq26bTDBoBdEuDk9RgIWyAuS2KeZ2HgOTQ6SfRBGzG817k7KQuCKUFngtVos9ZzrQhf00xeK6nzsCQcZf_bl5OGLmYyWKcCYM8kG43BRqM-zxfdyzLq8oIad-Urwbscv/s1600-h/CIMG3327.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUT8Xgq26bTDBoBdEuDk9RgIWyAuS2KeZ2HgOTQ6SfRBGzG817k7KQuCKUFngtVos9ZzrQhf00xeK6nzsCQcZf_bl5OGLmYyWKcCYM8kG43BRqM-zxfdyzLq8oIad-Urwbscv/s200/CIMG3327.JPG" alt="" id="BLOGGER_PHOTO_ID_5348643133960843106" border="0" /></a><br />A Birthday cake was needed! I just recived a new issue of <a href="http://www.bbcgoodfood.com/">Good Food</a> direct from England......inside was a mini-edition of <a href="http://www.bbcgoodfood.com/content/magazine/olive/">Olive Magazine</a>. It was filled with some interesting recipes, including a lovely Chocolate Swirled Cheesecake from non other than Chef <a href="http://www.youtube.com/watch?v=QpJncB4CDTM">Gordon Ramsay</a>. The <b>bête noire</b>, who was getting some press 'down under'!<br /><br /><br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgO-AsSA3qXyz7km9sRCch1_a4kesQtHKpDs2rzUVNQZbL-6UOfOUJFZ47s1ccdY30RMaFwCRZXY5E9oxocZPeThuh8d1ofqVW3FOEiZ8z8tBdLfcI2-2JbYK177AvYUbGkzvw/s1600-h/misc5.jpg"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgO-AsSA3qXyz7km9sRCch1_a4kesQtHKpDs2rzUVNQZbL-6UOfOUJFZ47s1ccdY30RMaFwCRZXY5E9oxocZPeThuh8d1ofqVW3FOEiZ8z8tBdLfcI2-2JbYK177AvYUbGkzvw/s320/misc5.jpg" border="0" /></a> </div><div style="clear: both; text-align: left;"><br />The ingredients included Double Cream(hard to come by in the US), Creme Fraiche, and some high cocoa chocolate (brought over from France)! I set off to Lexington to <a href="http://www.wholefoodsmarket.com/">Whole Foods</a>.....just to see! I knew they carried Creme Fraiche! What a surprise to find Double Cream, and boy-oh-boy.....this was thick and delicious! The recipe called for Digestive Biscuits, but I had Chocolate Graham crackers on hand and thought I would substitute!<br /><br />Now you see why I call this the United Nations Cheesecake! A real combo of ingredients. The beauty of this recipe is it is non-bake.......so no cracking and fiddly baking. I combined and swirled and then we celebrated a birthday and fought over the last crumb. Creamy, smooth, a hint of lemon and that wonderful rich chocolate. Even the crust set off the taste of the cheesecake!<br /></div>Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com7tag:blogger.com,1999:blog-9901376.post-6547923742366086822009-05-13T15:01:00.008-04:002009-05-13T15:26:57.427-04:00Gourmet 1988!I used to save old magazines with recipes that I thought I might cook. Then the pile got <span style="font-size:130%;">huge</span>. My<span style="font-weight: bold; font-style: italic;"> super organized hubby</span> suggested that I rip the recipe or article that I liked out and place it in a book. Well, that was <span style="font-weight: bold;">too</span> organized for me at that time, so I had a box filled with recipes. No, not a pretty box with flowers or cute cooking things, it was a packing box. Then, I got the organizational bug, hmmmmmm, maybe 10 years later, and put all those recipes in a book. I even have a special room in our new house to peruse my books of recipes now.<br /><br />Needless to say, I haven't cooked each and every recipe, but the urge does strike to try one out, and I have been saving a Quiche Recipe that caught my eye from <a href="http://www.gourmet.com/"><span style="font-weight: bold;">Gourmet Magazine</span></a>, circa 1988. I was living in France at the time and running after a 1 year old boy.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfcrVohD1Cw0UDMJvf2B04wmjgjvgo42GyDPeq-ebUlVY6tn3BhsmDD1CXpxwahggS3xnTQXjKm9_Sp5fdhqw8HQVoqvaRFQjk3ksZXAt9FECNyu8HCnrULM21GIm0qtWW6mv/s1600-h/CIMG3281.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfcrVohD1Cw0UDMJvf2B04wmjgjvgo42GyDPeq-ebUlVY6tn3BhsmDD1CXpxwahggS3xnTQXjKm9_Sp5fdhqw8HQVoqvaRFQjk3ksZXAt9FECNyu8HCnrULM21GIm0qtWW6mv/s200/CIMG3281.JPG" alt="" id="BLOGGER_PHOTO_ID_5335387503468695154" border="0" /></a> Not a lot of time to devote to cooking, but I knew I'd get back to it later in life!<br /><br />I made a Flavored Dough as the base for my quiche. A parmesean and garlic powder blend. I gotta' say, this was very tasty and filled the kitchen with a good aroma while blind-baking.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V5dcgsODlMubwSbj_Db9fcLYcKellj0exltrZ_mmH7trCnB4SjGoP8nCrLuZDoWyp2B2_vwMLIHWH1T6Pn_pFgv3V_El6E_CMiqX7z8P3PBHbSxF67W3CTlftDlYjF-vMwIW/s1600-h/CIMG3282.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V5dcgsODlMubwSbj_Db9fcLYcKellj0exltrZ_mmH7trCnB4SjGoP8nCrLuZDoWyp2B2_vwMLIHWH1T6Pn_pFgv3V_El6E_CMiqX7z8P3PBHbSxF67W3CTlftDlYjF-vMwIW/s320/CIMG3282.JPG" alt="" id="BLOGGER_PHOTO_ID_5335388410102238274" border="0" /></a><br /><br /><br /><br /><br />The recipe was called, <span style="font-weight: bold; font-style: italic;">Crab and Saga Blue Quiche, Savoir Fare.</span> Sounds good, huh?<br />I bought some Saga Blue cheese, couldn't find any crab though and wasn't going to make the trek to Lexington to find some good Crab meat. BUT, I did find some Florida Rock Shrimp that looked like it might go just fine. Wow......this was the best quiche I have made in a long time.<br /><br />Moral to the story, save those old recipes and enjoy a cup of morning coffee or evening glass of wine, look through your pile of recipes and plan that next meal!Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com6tag:blogger.com,1999:blog-9901376.post-87103218879462523942009-04-19T09:02:00.007-04:002009-04-19T15:34:21.111-04:00Baking FrenzyEaster has come and gone, but there are still some leftover crumbs! About a week before the holiday, I start thinking of what <span style="font-weight: bold; font-style: italic;">Bread</span> I'll be making! I thought about Croissant, but I got lazy! A typical Easter Bread for our family is the Brioche. Buttery, tender crumb and can have several applications to a batch of dough. I found some more Plugra at Liquor Barn (of all places!!), my local Kroger had fresh yeast and I was on my way.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmO_uC1txT5h8cX4gFUx4wQz4cIHciTiFhbGW2UgHnSYCOZq4Y47mW5cYBl2tk5FQT_6tNaY3A8VvdYDYuOd2qVsPgTB4MaXyi26oGwt0QGc6rj1xZX7ObfzNDa7fgQ45wm0aZ/s1600-h/CIMG3259.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmO_uC1txT5h8cX4gFUx4wQz4cIHciTiFhbGW2UgHnSYCOZq4Y47mW5cYBl2tk5FQT_6tNaY3A8VvdYDYuOd2qVsPgTB4MaXyi26oGwt0QGc6rj1xZX7ObfzNDa7fgQ45wm0aZ/s200/CIMG3259.JPG" alt="" id="BLOGGER_PHOTO_ID_5326388182407382274" border="0" /></a>During my years in France (ahhhh, but a thought away) I have attended many cooking classes, hands-on and demo's! My first Cordon Bleu was a Saturday morning hands-on class. It was lots of fun, my two buddies AA and Barb were loads of laughs, but the dough was already made for us. We were just shaping and baking. A 'taste' into the world of baking, really! I knew I wanted <span style="font-weight: bold;">MORE</span>! A 5-day intensive class came a few years later and this recipe is from that exciting class! I also did a last minute, before my move class at Le Notre which was a delight!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQBKBGlNteZrRWQL6cNl7owToVT6lXvD3zx8iE8PCUP-dLrUx097nrptwf1hduRt3GgJYdrqMzk4ZdE-q3VpDE-XsFlT5htfR6ifbOvzrDxKHF46FJOiJim4VxGhMNwmINggW/s1600-h/CIMG3255.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQBKBGlNteZrRWQL6cNl7owToVT6lXvD3zx8iE8PCUP-dLrUx097nrptwf1hduRt3GgJYdrqMzk4ZdE-q3VpDE-XsFlT5htfR6ifbOvzrDxKHF46FJOiJim4VxGhMNwmINggW/s200/CIMG3255.JPG" alt="" id="BLOGGER_PHOTO_ID_5326486054876997506" border="0" /></a><br />The 'old man' hooked up the 220v outlet for me and I am in business with all my Euro gadgets! This yummy looking dough is full of butter and will rest/ferment in the fridge for a few days if you'd like. This dough rose beautifully in the fridge and easy to pull out and shape up for Easter Breakfast & days beyond.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoyeBllHRs99NyviGi_SG7p_9wsrJTdSGLv_awH6LlVrQX1uRGednxOGZctefvOKTGSSCxOT-cetPAey-Xt5wfC25UQOQVCvoXbTzcr7JSSlsUNxLDUevSRHDtf-M07VlUY7G/s1600-h/CIMG3276.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoyeBllHRs99NyviGi_SG7p_9wsrJTdSGLv_awH6LlVrQX1uRGednxOGZctefvOKTGSSCxOT-cetPAey-Xt5wfC25UQOQVCvoXbTzcr7JSSlsUNxLDUevSRHDtf-M07VlUY7G/s320/CIMG3276.JPG" alt="" id="BLOGGER_PHOTO_ID_5326486930428645538" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">Yummy!</span></span><br /><br /><div style="text-align: center;">Check my flickr site on the side, for some other sites of Spring in Kentucky!<br /></div></div>Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com5tag:blogger.com,1999:blog-9901376.post-51162448666715108122009-04-04T17:32:00.006-04:002009-04-04T17:52:41.396-04:00Garlic Fougasse!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunRfZWHl41LNKkXXKc-Xtd3upu-CC88qcdPp5KYNslUs8YuYsQfloWCN4SZVHJjkB8KMx7cI22P8Uz6RjDe0YdgnNr2AAKcN8qNEqeT70JkPOzIuzUNHCPpTkwzOLhrNDxGoo/s1600-h/misc2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunRfZWHl41LNKkXXKc-Xtd3upu-CC88qcdPp5KYNslUs8YuYsQfloWCN4SZVHJjkB8KMx7cI22P8Uz6RjDe0YdgnNr2AAKcN8qNEqeT70JkPOzIuzUNHCPpTkwzOLhrNDxGoo/s400/misc2.jpg" alt="" id="BLOGGER_PHOTO_ID_5320956284152556338" border="0" /></a><br />Having a well-stocked freezer is a good thing! But, let me be honest......my freezer is the black hole of well intentioned, but long forgotten goodies!<br /><br />I love to make Pizza Dough, those who know me, know this to be a fact. It also brings me pleasure to know that pizza dough is in the freezer to be thawed at a whim!<br /><br />So, the reason for this post is developing right now, a lovely pasta I was making for dinner needed some fresh bread! I haven't found a Boulangerie here in my town yet!!! (I never will!)<br />So, the dough from the freezer called my name and it soon was on it's way to becoming a garlic fougasse! I shaped the dough, brushed with garlic butter and fresh herbs and let it rise in my big ol' American oven.<br /><div style="text-align: center;">The result was tender and delicious!<br /></div>Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com0tag:blogger.com,1999:blog-9901376.post-48213294640429658922009-03-15T18:28:00.006-04:002009-03-15T18:43:12.484-04:00Lasagna for 'the house'<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIJEjNBxxEdflppPpYU7csgeyDVaR5LX948EHoGYGRn-3DuZtsKGmOHgqUpKlCkYA5i5KaXZCoql2pyexKUA0bCQ7GaMh7OWE9Fmpyu2k35DY3KsAg1A9C6g9dDLdlKlcS1_6/s1600-h/CIMG3236.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIJEjNBxxEdflppPpYU7csgeyDVaR5LX948EHoGYGRn-3DuZtsKGmOHgqUpKlCkYA5i5KaXZCoql2pyexKUA0bCQ7GaMh7OWE9Fmpyu2k35DY3KsAg1A9C6g9dDLdlKlcS1_6/s200/CIMG3236.JPG" alt="" id="BLOGGER_PHOTO_ID_5313546036370643602" border="0" /></a><br />What house? The White House? The Frat House?.......oh yeah, <span style="font-style: italic; font-weight: bold;">our house</span>! Here in the Blue Grass!<br />Spring Break comes early for the schools in the north, and we had a wonderful week with our bearded-baby. He insisted on cooking for us one night, his specialty!! Scaled down for a family of 3, not a Frat House of 80 dudes!<br /><br /><br /><br />I must say, our trip to the new favorite store <a href="http://www.meijer.com/home.jsp">Meijer</a> in Hamburg netted some good items. I did influence my son (insisted) that he try some Italian Sausage to his mix. He relented! Other than that he did follow the 'house' recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHH9XSukpDbnulK-ad-QPAHA_8SFT90puTq6fPQjZW6KdNaE5IraraBNiCAafMzXjOuGk5IRjDHBvf1Fb3tu3lJXCDb0gMf5upY0bGKO2prNadISop2WUp7jhnVMF7DoIUPv0/s1600-h/CIMG3238.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHH9XSukpDbnulK-ad-QPAHA_8SFT90puTq6fPQjZW6KdNaE5IraraBNiCAafMzXjOuGk5IRjDHBvf1Fb3tu3lJXCDb0gMf5upY0bGKO2prNadISop2WUp7jhnVMF7DoIUPv0/s200/CIMG3238.JPG" alt="" id="BLOGGER_PHOTO_ID_5313546240427701938" border="0" /></a>I also had some 1-step lasagna sheets on hand that I thought we should use up. I must say, the conoction had some great tastes! He raided my spice cabinet for many of my powders and salts and added some fresh garlic to his sauce.<br /><br />We were delighted with his results, and are enjoying another serving (plus some for the freezer) tonight. The<br />'bearded-baby' is back 'up North' and Max is a little depressed right now. As all parents will join me in this thought.......we can't wait till the next visit home!Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com1tag:blogger.com,1999:blog-9901376.post-33944201102080594962009-03-08T11:20:00.007-04:002009-03-08T11:38:28.778-04:00Mom!!!!! What happened to the pie?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtuW2JWQZI2FcULgeJmb9vZwDaF6CX8CYx7pHYwWB6DY0q6ZHErv1MV3fyAVf5wubh9K1Hlyf0dt-cUm1w8EVwerDRmV0Cua42J6IsmeR_NXE3f2rstbVHgd_39pmNfV_Ycmo/s1600-h/CIMG3228.JPG"><img style="margin: 0px 10px 10px 0px; clear: both; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtuW2JWQZI2FcULgeJmb9vZwDaF6CX8CYx7pHYwWB6DY0q6ZHErv1MV3fyAVf5wubh9K1Hlyf0dt-cUm1w8EVwerDRmV0Cua42J6IsmeR_NXE3f2rstbVHgd_39pmNfV_Ycmo/s160/CIMG3228.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9U0G4weqUj-u5QKtEo0N49UyBTNfQ8vMNB7bHvLKe4ShdzfIGlaFCLx3kZkY1Sm7Bcv8FbmePEwLxlIoeBdC2oTqjRAM3PJzJywZSgqA_jyzbIKdVcNzQMZ0T6puOE7Iu80n2/s1600-h/CIMG3232.JPG"><img style="margin: 0px 10px 10px 0px; clear: both; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9U0G4weqUj-u5QKtEo0N49UyBTNfQ8vMNB7bHvLKe4ShdzfIGlaFCLx3kZkY1Sm7Bcv8FbmePEwLxlIoeBdC2oTqjRAM3PJzJywZSgqA_jyzbIKdVcNzQMZ0T6puOE7Iu80n2/s160/CIMG3232.JPG" border="0" /></a>Spring Break......and I start to get into my recipes that please a 21 year old. <span style="font-size:130%;"><span style="font-weight: bold;">Pie....who doesn't like pie??</span></span><br />Chocolate cream pie, did you say? Whipped cream, choco shavings?<br /><br />Everybody likes pie, like I said......even black and white dogs. Seems like, while I was on Skype with my bearded-baby, a black and white dog helped himself to some pie.<br /><br />This caused great rushing around and phone calls to the vet, but Max was ok and I lopped off half the pie and all was well and good! yes, we ate the rest of the pie!<br /><br />Great flaky butter crust, made with Plugra, the equivalent to my precious French butter!Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com0tag:blogger.com,1999:blog-9901376.post-39286989636722052942009-03-02T11:00:00.011-05:002009-03-02T14:01:01.924-05:00By the goodness of Grace<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtruUuT0i68m_Lp3TEqiK67flM990Si1hhslNh7MHZEGF3mxoBsBxXGAOcHVTMsvJ825TyKzUWHryKd4iYglkHUqnMfe53AcwauUIcmYO447S_s1WQjd1jUBVJT2-rtEwF6hDz/s1600-h/IR1000-01.png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtruUuT0i68m_Lp3TEqiK67flM990Si1hhslNh7MHZEGF3mxoBsBxXGAOcHVTMsvJ825TyKzUWHryKd4iYglkHUqnMfe53AcwauUIcmYO447S_s1WQjd1jUBVJT2-rtEwF6hDz/s200/IR1000-01.png" alt="" id="BLOGGER_PHOTO_ID_5308667352553582450" border="0" /></a><br />As I hang on to the coat tails of Technology, trying to keep up with my son, every once in a while I find a gadget that is easy to use and wonder why it took so long for me to find this thing.<br />It is called the <a href="http://www.amazon.com/gp/product/images/B000YGNZN4/ref=dp_image_z_0?ie=UTF8&n=172282&s=electronics"><span style="font-weight: bold;">Grace WI-FI Internet Radio</span></a>. and it is awesome!<br /><br />Of course I can't really take the credit for finding this gem of a tool......it was my 'bearded baby' who said that he just found an 'app' for his I-Phone, he said he was streaming some old radio stations that we used to listen to in France.<br />That got me to thinking that I can stream from my computer! Next was a little internet search of a gadget that might let me carry my music from room to room. You'll find several radio's like Squeezebox, but I needed to economize and found <a href="http://reviews.cnet.com/digital-audio-receivers-dars/grace-itc-ir1000b-wireless/4505-6470_7-32788167.html?tag=mncol;lst">Grace</a>! As you can see, CNET gave it a great little review. The 'bearded baby' gave it his blessing and off to Best Buy I did go.<br /><br />Easy to set-up, easy to use....and now I'm streaming my favorite jazz stations like <a href="http://www.radiofrance.fr/chaines/fip/endirect/">FIP-FM</a> and <a href="http://www.tsfjazz.com/accueil.php">TSF</a>. Oh-La-La!<br /><br />FIP's programming is an eclectic mix of musical genres: chanson, rock, world music, classical music, film music, jazz and more, but connected with a theme. FIP is one of the few stations with this type of programming in the world.<br />TSF Jazz has a wonderful selection of all jazz, classics from the 30's & 40's. Both stations have disk jockeys who speak slow enough for my poor French! That way I'll always know the weather and the next National Strike date! Oh.....those were the days!Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com2tag:blogger.com,1999:blog-9901376.post-28129379067981828492009-02-28T17:32:00.003-05:002009-02-28T17:56:49.601-05:00A few nights with........PhilI feel like I've been invited to a secret society! He is a local cult figure! You open a <a href="http://flavorsofkentucky.wordpress.com/2007/10/12/phil-dunns-cooking-classes/">newspaper</a> and his name pops up, you read a local <a href="http://lexington.skirt.com/">magazine</a> and there his name is <a href="http://www.kentucky.com/698/story/606764.html">again</a>. Phil is his name! I <span style="font-style: italic;">fortunately</span>, was added to his eMail list and got to come to some classes. They are held in a lovely 'home' that has been turned into a <a href="http://www.akandb.com/Staff.htm">fantastic showroom</a>. He cooks on an AGA that has been produced for the American market. A roaring gas stove-top is at his command. Then he bakes in a dreamy Wolf oven. Yes, one can dream!<br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpw-o2L0fRGDzBLThu_dGu99Wslz9ruS3q4wpB93qjYdDKMzsOJzEury0ngjvrC22pERspySpnz7wyE4YbweYiy0YNbS0SfnE2d4mUkjqSDxPX1WqtxUe2S1Vnz2DoMNQvNIR/s1600-h/misc1.jpg"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpw-o2L0fRGDzBLThu_dGu99Wslz9ruS3q4wpB93qjYdDKMzsOJzEury0ngjvrC22pERspySpnz7wyE4YbweYiy0YNbS0SfnE2d4mUkjqSDxPX1WqtxUe2S1Vnz2DoMNQvNIR/s320/misc1.jpg" border="0" /></a> </div><div style="clear: both; text-align: left;"><br />One of the things I really enjoy about Phil's classes are that you come away learning a lot! Yep, I've been to quite a few classes in my years, but his recipes are delicious and pretty easy to prepare.....in other words, they are perfect weeknight fare! BUT, also perfect for stress free entertaining!<br /><br />I've been to his Egg class, he had so many tricks and tips. A Casserole class netted some real keepers, I even sent that batch of recipes up to 'the bearded baby' when he cooks for his Frat House! We have had a Tapas night and I brought 'the old man' along for this latest class of Brisket (2 ways)!<br />I did bring my son along to a class during his holiday break and Phil could not have been more generous! The 'bearded baby' mentioned that he cooks for his Frat House from time to time and Phil promised some recipes to cook for a crowd!<br /><br />You pretty much can't walk away from the class, you are rolling down I-75 towards home! The food and drink flow and you usually get a take-home plate for the loved one who had to stay home!<br /><br />Phil is a joy to watch and you can tell that he has run his own kitchen! His knife skills are awesome......and the guy can muli-task like no one else! He is a pro. He is also very down to earth. I have learned where to shop here in Lexington for good products! You'll be surprised to learn where he frequents and even where he purchases some of his equipment.<br /><br />I really shouldn't brag too much about him or his next session of classes could be full!<br /></div>Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com0tag:blogger.com,1999:blog-9901376.post-53969021095782158682009-02-12T13:44:00.002-05:002009-02-12T14:00:02.833-05:00Popovers!<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ1FU2RLezHBxQ5md_Z1rKuq83DtN9RasWIMTWprUmUuwt3mcMG3sUod9CnN3QVtIqPj9bQvxFOx7PQaPyBsQzROLI6NQiDYCvQxXBgFHIQ8xG1vY_iK5aChmMddu_WRvBOOcF/s1600-h/misc.jpg"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ1FU2RLezHBxQ5md_Z1rKuq83DtN9RasWIMTWprUmUuwt3mcMG3sUod9CnN3QVtIqPj9bQvxFOx7PQaPyBsQzROLI6NQiDYCvQxXBgFHIQ8xG1vY_iK5aChmMddu_WRvBOOcF/s320/misc.jpg" border="0" /></a> </div><div style="clear: both; text-align: left;"><br />Did I ever tell you the story about my Thanksgiving Popovers? <span style="font-weight: bold;">No? </span><br />Let me make this short and sweet. I usually like to do a 'fresh' bread or roll along side of my 'bird'. Got to thinking about Popovers and thought I could make a batch and bake them off in a muffin tin. Well, those babies did NOT 'pop'! They could have been used as lethal weapons to get rid of any Kentucky critter or evil doer that was passing by. They didn't even make good bird food and our birds eat everything! The birdies turned up their beaks at my offering!<br /><br />A recent trip to <a href="http://www.williams-sonoma.com/srch/index.cfm?words=popover+pan">Williams Sonoma</a>, I came home with yet another new baking pan. The mighty popover pan! There are some times when I like living back in the U.S. <br />Searching through the internet, the worlds biggest cookbook,......I found a <a href="http://www.foodnetwork.com/recipes/saras-secrets/gruyere-caraway-popovers-recipe/index.html">recipe</a> that looked pretty good. Sometimes tho, when I look for a recipe I have to find one that fits the ingredients that I have on hand. This recipe called for 2 eggs and I had 3! There ya' go! It also called for some Gruyère cheese, had it in the fridge, I can find a decent one in my Kroger store. Everything was looking good so far.<br /><br />Looking at the photos above, you can see they rose mighty high and were darned tasty! I'm happy with my purchase and just need to find a place to stash my new piece of cooking equipment!<br /><br /><br /></div>Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com4tag:blogger.com,1999:blog-9901376.post-53950691102835404682009-02-04T16:08:00.007-05:002009-02-05T07:53:49.312-05:00Lamb Sliders<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2fIFu6Tq_jQWWo6YTP2-KAJStaBrmMDZrNS2Y3yId87FWbK9BUubIxHfuqEDD9vxKISkTSQAq1OMwh66q3e-M2J2rzcu5jbzMeYbhMiu5eKLdptWyAtsOukD-2Nb5_cY13Xt/s1600-h/misc+01652.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2fIFu6Tq_jQWWo6YTP2-KAJStaBrmMDZrNS2Y3yId87FWbK9BUubIxHfuqEDD9vxKISkTSQAq1OMwh66q3e-M2J2rzcu5jbzMeYbhMiu5eKLdptWyAtsOukD-2Nb5_cY13Xt/s200/misc+01652.JPG" alt="" id="BLOGGER_PHOTO_ID_5299293951957336754" border="0" /></a><br />Well, Super Bowl Sunday came and went, and to be honest, we went to a movie! I'm just not a big fan of Football. I do, however, enjoy the food that seems to be on the menu during those games!<br />While we were snowed in, watching the <a href="http://www.cbsnews.com/stories/2009/01/29/earlyshow/main4761804.shtml">Early Show</a>, I caught a great snippet on Super Bowl food and Sliders!<br />Still in comfort food mode, I needed some meat and potatoes! Inspired by the cool way of fashioning a burger I was ready to give it a try. Not only did the guy come up<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxZ-MpZfNw6Nd53vnr8ZGPQtAL6D0eix8GlqgWPkcDxmEfoT7RwiQahZqORrXmwr04C8-C1vsgB8RtoY41rAWOhA0URcevrxjFWDZIZofngXhrah3eFRVVllE5UUHavZ0uzrv/s1600-h/misc+01654.JPG"><img dragover="true" style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxZ-MpZfNw6Nd53vnr8ZGPQtAL6D0eix8GlqgWPkcDxmEfoT7RwiQahZqORrXmwr04C8-C1vsgB8RtoY41rAWOhA0URcevrxjFWDZIZofngXhrah3eFRVVllE5UUHavZ0uzrv/s200/misc+01654.JPG" alt="" id="BLOGGER_PHOTO_ID_5299294116266512002" border="0" /></a> with cutting the burger into<br />a square, a la White Castle's.......he put cheese in the mixture as well.<br /><br />Let's get to the point. Ground Lamb, green onions, Worcestershire Sauce, Tahini Paste and cilantro. (I could have put some cheese in, but didn't with the lamb) It didn't get any better than that and the result was a very juicy burger. I seared them in my cast iron, then finished them off (not too long) in the oven. Served with roasted sweet potatoes with 'our' special dipping sauce and we had a easy weeknight meal.Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com1tag:blogger.com,1999:blog-9901376.post-91654267164800845262009-02-01T08:54:00.003-05:002009-02-01T09:11:22.901-05:00The Great Winter Storm!<span style="font-weight: bold;">I'm back.....</span><br />And we survived the Great Storm of '09! We didn't lose power, only Internet and Cable. Compared to many, many others, this just wasn't bad. We had a local Starbucks to log in and enjoyed a coffee or a dinner at the bookstore cafe' called <a href="http://www.josephbeth.com/bronte/Home.html">Bronte' Bistro </a> . You can log in, eat a nice little meal and buy books, all centered around a lovely fireplace!<br /><br />This brings us to the build up for the storm. It has been a while since I faced a full-on Winter Storm. The warnings were out, we had the kerosene heater filled and ready. I had a freezer filled with items just in case we couldn't get out. It did snow, but it was just a preview of coming attractions, so we headed out to the local WalMart whle we could still get out. I wanted to lay-in some real comfort food items. I made a <a href="http://www.epicurious.com/recipes/food/views/Escarole-and-Orzo-Soup-with-Turkey-Parmesan-Meatballs-107692">soup</a> last year and it was pretty good. I wanted to make it again, with changes!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1rMb9ClvZ-p1UI9ud2f5ni-0S5FFy2StNnoqzfx6nB1XXHKG_86N-wi4rXDq58q4jY1T324WnhpHOqzxD0m5rUqXTrstH7K9p7YG4Uo9VNa6QmgtI6NoL5oCFHWSCANLDCYi/s1600-h/misc+01647.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1rMb9ClvZ-p1UI9ud2f5ni-0S5FFy2StNnoqzfx6nB1XXHKG_86N-wi4rXDq58q4jY1T324WnhpHOqzxD0m5rUqXTrstH7K9p7YG4Uo9VNa6QmgtI6NoL5oCFHWSCANLDCYi/s320/misc+01647.JPG" alt="" id="BLOGGER_PHOTO_ID_5297829309606426562" border="0" /></a>This soup can make you feel like you can handle any storm (plus leftovers!). Healthy swiss chard and kale, a bit of beef broth mixed with the chicken (just had both on hand!). A can of fire-roasted tomatoes and a rind of Parmesan cheese. I served it with cornbread and we felt cozy. The changes in the recipe were noted and I wonder what I'll add next year. But for now, I dream of spring! Next project will be saving some of our trees that were savaged by the ice.<br />Heartbreaking. Again, I think we didn't have it too bad, really!Banlieue Bloghttp://www.blogger.com/profile/12788367743659658667noreply@blogger.com2