Madeleines! That wonderful, dense bite of cake that Parisians love. You can make these at home, instead of spending lots of money for average tasting ones in a store.
This was a find I was willing to pay for.
You all know I am obsessed with Julia Child. I have several of her PBS DVDs. I have the Art of Mastering French Cooking, both volumes. I have Julia’s Kitchen Wisdom. I found a signed copy of ‘The French Chef Cookbook’. It’s not a first edition, but I didn’t care. What did I care about? I was paying for this book (about $150) that was signed by both Julia and Paul Child. It was inscribed to a George, so I made up a story that I got it from a relative named George.
I have a goal this year of trying to make a new recipe each week. I have made a few; some things maybe too complex for this blog (like the croissants that took me 10 hours), or they just haven’t turned out right.
I wanted to learn to make madeleines because I absolutely love them. They can be addictive. I was tired of paying $3 for a set of 3 of them at Starbucks. Plus, I found a story in Bon Appetite magazine about a family who moved to France, and fell in love with these concoctions. Someone was telling me I had to give it a try. Read more
Pot Roast Made Easy
Pot Roast is a classic. It has been around for centuries, I bet. Obviously longer than I’ve been alive (at least I hope so). It is a favorite in most households that eat red meat. It is one of those recipes that everyone has one or more, and they are all different and everyone says theirs is the best, including me!
Styles of Pot Roast
Pot Roast comes in all kinds of flavor combinations:
This is all I need. I didn’t have beef stock, so I used water.
- onions, beef stock, carrots, celery
- switch the beef stock for wine
- switch the beef stock for cream of mushroom soup and water
- add dry onion soup mix
- don’t use any vegetables
- add cut potatoes half way through cooking
- serve over potato, mashed potatoes, rice or pasta
- sear the meat
- don’t sear the meat
- cook in the oven
- cook in a crock pot
See what I mean? Read more
Nestle Toll House Chocolate Chip Cookies
Chocolate Chip Cookies anyone? Yes!
The Nestle company has been around long enough to celebrate their 75th anniversary. And their chocolate chip recipe has been around for just about as long. Then why is it every time I serve these to anyone, they have to ask me for the recipe?
Seriously? Chocolate chip cookies? You don’t know how to make these things that have been made since before most of us were born? Our mothers made these! Our grandmothers made these!
Nestle chocolate chip cookies have been the best for over 75 years!
Here’s the recipe! Make some next weekend, take them to work, and be prepared to wow everyone who takes a bite!
Nestle Toll House Chocolate Chip Cookies
Makes about 5 dozen, depending on the size of your portioning
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract (I use vanilla bean paste for a bit of a stronger flavor, the same 1 tsp)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (12-oz. pkg.) Nestle Toll House Chocolate Chips, semi sweet works the best
- Preheat oven to 375° F.
- Beat butter, granulated sugar, and brown sugar in large mixing bowl with a fork until creamy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla extract and mix again.
- Gradually beat in flour, baking soda, and salt.
- Stir in morsels with a large spoon.
- Drop by rounded tablespoon (a regular dinner spoon (not soup spoon) is what I use) onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
The best cookies ever!
- You can add about 1 cup nuts with the chocolate chips if you want, but it’s always best to not add them if you do not know the allergy issues with those you are giving it to.
- To make them not stick, use SilPat Mats. They slide right off.
- Make sure the butter is soft, or you will not get fluffy results when you mix in the sugars.
- It is always best to bring the eggs to room temperature for baking, unless the recipe specifically says cold eggs.
- I personally use light brown sugar, but dark works just as well, there is no real difference that I can tell.
- Here is their website, to find other fabulous recipes! Nestle Toll House Website
Grown Up Grilled Cheese Sandwiches
Grilled cheese sandwiches are one of the simplest things to make. As long as you don’t burn them. They are a staple go to meal in case of an emergency. They go really good with tomato soup and oyster crackers. Most of us grew up with grilled cheese sandwiches.
But let’s try a sandwich fit for a goddess, why don’t we?
The Goddess Grilled Cheese Sandwich
Makes 2 sandwiches (either one or two servings, depending on how hungry you are)
- 4 slices white bread
- 4 to 6 slices Kraft american cheese, unwrapped (depending on how cheesy you like it)
- 6 slices fully cooked bacon, chopped into bite sized pieces
- Several pats of butter or margarine
- Heat a medium skillet over slightly above medium heat. On a stove that has numbers 1-9, I use a 6.
- Put a pat of butter in the pan, and immediately drop two slices of bread into the pan. You want to do this so the butter doesn’t start to burn before the bread goes in there.
- Using your fingers, push the bread around to get the melting butter to soak up into the bread.
- Place 2 slices of cheese on top of each bread.
- Sprinkle half of the bacon bits on top of each stack of cheese.
- Place the other slices of bread on top.
- Do not touch the sandwich. Let it cook for approximately 60-90 seconds. If you use a spatula to peek underneath, you will see the bread turning golden brown. DO NOT let it start to burn.
- Remove both sandwiches form the pan and place on a plate.
- Add more butter to the pan and immediately put the sandwich back in the pan with the uncooked side down.
- Again, using your fingers, push the sandwich around to soak up the butter.
- Cook the flip side for another minute, peek again with a spatula, and remove when the bread is golden brown.
- Put on a plate, cut diagonally, and serve.
- Use other types of bread, such as potato bread or sourdough bread for a heartier flavor.
- Throw on a slice of tomato before cooking. The tomato won’t overcook, because it’s not on the heat very long.
- Use a different cheese. Use shredded sharp cheddar cheese for a more sophisticated taste.
I apologize for the lack of picture. Will add one next time I make the recipe.