Spinach lasagne

Using prepared ingredients, this lasagne can be made in under an hour.

1 package no-boil lasagne
3 cups tomato sauce (pureed tomatoes)
1 cup shredded mozzarella
2 eggs, beaten
1/2 cup riccotta cheese or fromage faiselle
1 cup frozen, chopped spinach, thawed
1 carrot, shredded
1 small onion, chopped
3-4 cloves garlic, crushed
Italian seasoning (oregano, thyme, basil)
1/2 tsp sugar
salt to taste

In a bowl mix tomato sauce, Italian seasonings, onion, garlic, sugar, and salt. In a second bowl mix mozzarella, ricotta, spinach, carrots and eggs.

Spread a thin layer of the sauce in the bottom of a glass or Stoneware loaf pan. Top with a layer of lasagne. Spread a layer of cheese mixture over lasagne. Top with tomato sauce, then lasagne. Repeat until all ingredients have been used.

Bake in preheated oven at 350 degrees for 20-30 minutes or until lasagne is tender.

Simple potato soup

Very healthy and super easy to make. Ideal after a month of U.S. junk food! Freeze single servings in Ziploc bags for quick meal.

4 medium potatoes, chopped
2 carrots, sliced
1 small onion, chopped
2-3 cloves garlic, crushed
2 cubes (or 1 tsp) chicken bouillon
salt and pepper to taste
1/4 tsp rosemary
dash thyme
1-2 cups milk

Place prepared vegetables in a large pot. Add just enough water to cover. Bring to boil. Reduce heat to medium and simmer covered for 20 minutes, or until potatoes and carrots are tender. Add pepper, rosemary and thyme.

Allow to cool slightly, uncovered. Purée with hand blender. Add milk, mixing well. Sprinkle with parlsey before serving.

Peanut butter cookies

So light and buttery...yum!

1/2 cup peanut butter
1/2 cup butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
pinch salt

In a large bowl, cream together the peanut butter, butter, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking soda, and salt. Stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.

Bake for 12 to 15 minutes in oven preheated to 375 degrees until just lightly browned. Allow cookies to cool on baking sheet for two minutes before removing to a wire rack to cool completely.

Blackberry jam

This is the simplest jam recipe, and it keeps the natural fruit flavor and texture. It took one hour from bush to jar.

You will need:
Fresh blackberries (or other fruit)
Sugar with pectin added
Jars and lids

I found sugar with added pectin here in France, and the general rule is that the U.S. has way more "convenience" goods than we get here, so am sure you can buy it there. The one I used has a sugar-cane base. Pectin is what makes your jam set, so it's pretty vital.

Sterilizing jars: Wash jars and lids well. Place the clean jars in a large pot with water covering them. Boil the jars for 10 minutes. While the jars are boiling you can prepare the jam. Turn the water off on the jars and allow them to remain in the water while you finish preparing the jam.

Using my magic jam sugar, the following recipe made two jars:

4 cups rinsed blackberries
1 1/2 cups magic jam sugar (80 percent the weight of your fruit)
1 Tablespoon lemon juice or kirsch (optional)
Big dash cinnamon (optional)

Making the jam: Dump all ingredients in a large, thick-bottomed pot (each too much jam and you'll become thick-bottomed!). Over medium-high heat, stir the mixture until it begins to boil. As it cooks, more liquid will come out, so don't worry if it doesn't look like jam yet. Boil gently, stirring and scraping the bottom well, for seven minutes.

When the jam is ready to pour into the jar, remove the jar from the water with tongs, allowing the hot water to drain back into the pot. Fill the jar with jam, leaving 1/2-inch headspace. Wipe the rim with a clean towel. Twist the lid on, then turn the jar upside-down for five minutes to sterilize the lid. Flip the jars back over to cool completely. Once cooled, the lid should be tight and flat, which means it is properly sealed.

Back with bagels

One week before going to the US I broke down and made bagels in France. They're just so good...and we had cream cheese in the fridge mocking me.

This is my second attempt at bagels, and I think the key is in the kneading. Since it's such a heavy dough, you have to knead, knead, knead until it's smooth and elastic. Other than that, it's a pretty simple recipe. There are lots of steps, but none are complicated.

Did you know that bagels were first created by a Jewish baker in Vienna in 1683 as gifts to the king of Poland who had protected them form Turkish invaders?

Bagels Fait Maison recipe here.

Nectarine & peach gelato

This recipe serves two on a hot afternoon.

4-5 peaches and nectarines, peeled and pitted
1 Tablespoon sugar
1/4 cup yogurt

Place peaches and nectarine pieces in a single layer on a rimmed cookie sheet and freeze. Once frozen, place pieces in a food processor with the sugar. Blend for 15 seconds. Add the yogurt and pulse until smooth. Pour mixture into a container and re-freeze another 20 minutes, or until the consistency you want. If it freezes too hard, blend again before serving.

Poire & pomme bread

This quick bread is made with fresh pear (poire) and apple (pomme) for a subtle, sweet taste.

2 cups all-purpose flour
1 cup oatmeal
1 cup white sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup vegetable oil
1/4 cup applesauce or apple juice
3 eggs
2 teaspoons vanilla extract
2 cups shredded pear
1 cup shredded apple
1 cup chopped pecans (opt)
1 cup raisins (opt)

In a large mixing bowl combine flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center of the bowl.

In a separate bowl combine the oil, eggs, grated pears and apples, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into two greased and floured 8x5x3 inch loaf pans.

Bake in a preheated 325 degree F (165 degrees C) oven for one hour or until knife inserted in center comes out clean. Cool on wire rack before removing from the loaf pans.

Apple chicken curry

Not too spicy, but lots of warm curry flavor.

1 tablespoon butter
1 small onion, chopped
2 cloves garlic, crushed
2 apples - peeled, cored and finely chopped
2 tablespoons all-purpose flour
2 teaspoons curry powder
1/2 teaspoon cumin
dash cinnamon
dash dried red pepper
2 skinless, boneless chicken breasts
1 cup hot chicken broth (or 1 cup water + 1 bouillon cube)
1 cup milk
1/2 cup raisins
salt and pepper to taste
hot rice
Chopped green onions

Saute apple and onion in butter until tender. Add curry powder and seasonings, then saute 1 minute more. Add flour and continue to cook 1 minute longer. Add broth, milk and raisins; stir well. Let simmer 15 minutes. Serve over hot rice with freshly snipped green onions.

Summer potato salad

A lighter summer potato salad that goes great with anything barbecued or grilled. Serves 6.

6 large potatoes
1/3 cup chopped onion
3 chopped hard-boiled eggs (optional)
1/4 cup mayonnaise
1/4 cup light cream (15%)
3 Tbsp lemon juice
2 tsp mustard
1 tsp sugar
1 tsp dried parsley
1/2 tsp dill
1/4 tsp seasoning salt
pepper to taste
Fresh chives, snipped

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.

In a small bowl, combine mayonnaise, light cream, lemon juice, mustard, and sugar. Add onions, chives and seasonings. Stir in eggs, if desired.

Pour lemon dressing over potatoes, and stir to coat. Refrigerate for at least two hours before serving.

Blackberry peach cobbler

2 peaches, peeled and sliced
2 handfuls blackberries
1 Tbsp sugar
1/2 tsp cinnamon
1 Tbsp butter
1/2 recipe Southern Girl's biscuits

Toss fruit with cinnamon sugar then pour into baking dish. Dot with butter. Drop biscuit mix onto fruit by spoonfuls. Bake in preheated oven at 350 degrees until gold and bubbly.

Late night chocolate-chips

Cream:
1 c butter (or ½ c butter + ½ c margarine)
¾ c sugar
¾ c brown sugar

Add, beating well:
2 eggs
1 t vanilla

Mix separately, then add:
2 ¼ c flour
1 t baking soda
1 t salt

Stir in :
2 c chocolate chips

Preheat oven to 350 degrees. Drop by spoonfuls onto cookie sheets. Bake 8 to 10 minutes until light brown. Allow cookies to cool on a baking sheet for five minutes, then remove and cool on a wire rack.

Quinoa blackberry pancakes

Mix in a large bowl:
1 c flour
2 T sugar
1 t baking powder
1/2 t baking soda
pinch t salt

In a second bowl, mix:
1 1/3 c buttermilk
1 egg (beaten)
2 T oil

Add wet ingredient to dry and mix. Stir in:
2 handfuls blackberries
1 cup quinoa (cooked)

Cook in a non-stick skillet over medium heat, flipping once.

Confits de tomates

This amazing recipe came from David Lebovitz.

Buy some tomatoes, just about any variety will do. 2 pounds (1 kilo) is a nice amount.

Wash and dry them, then slice them in half. Pour enough decent-quality olive oil in a baking dish so that it just covers the bottom of the dish, somewhere between 1/4 cup and 1/3 cup should do. Sprinkle in coarse salt and freshly-ground black pepper, add a few branches of fresh thyme and/or a few sprigs of rosemary. Then line the bottom of the baking dish with the tomatoes, sliced-side down. Don't be bashful; it's okay to really pack them in.

Peel and slice 3 or 4 garlic cloves, slice them in half lengthwise and tuck them in the gaps between the tomatoes. Sprinkle the tomatoes with a bit more salt and a small sprinkling of sugar (less than 1 teaspoon... you're not making dessert) and add a few bay leaves.

Bake the tomatoes in a 350 degree (180 centigrade) oven until they are soft and cooked throughout, which should take at least 45 minutes.

Once they're soft, remove them from the oven and let stand until room temperature. You can scrape the tomatoes and juices and herbs into a container and refrigerate them for up to 4 to 5 days or use them right away. They will actually improve as they sit.

Use them to toss into pasta, slightly chopped, or warm them and spoon them whole onto hot garlic toasts, perhaps with a few filets of good anchovies, and shower them with lots of fresh herbs. They're also nice served alongside a summer salad with some goat cheese, all drizzled with a bit of the tasty olive oil and juices.

Jonathan's ice cream

No ice cream maker? No problem. This light recipe is perfect for summer.

In a large Tupperware bowl mix:

3 cups 2% milk
1/2 cup cream (15%)
1 tsp vanilla
2 Tbsp sugar

Whisk to dissolve sugar.

Optional: Add chocolate chips, sliced berries, toffee chips....

Seal the bowl and shake well. Freeze, removing once each hour to shake well.

Kiwi banana tart

1 premade crust (pate feuilletee)

Make 10 or more small holes in crust with a fork then bake at 400 degrees for 15 minutes. Let crust cool.

Pastry Cream
1 1/4 cup milk (separated)
1/4 cup sugar
1 egg yolk
1 tsp flour
2-3 drops vanilla
3-4 Tbsp plain yogurt (optional)

Beat the egg yolk, then add in flour. Mix until smooth. Add 1/4 cup milk and mix well. In a saucepan over medium heat remaining 1 cup milk and sugar, stirring often, until just boiling. Very slowly pour the egg mixture into the milk and sugar, stirring constantly. Keep stirring until the mixture begins to thicken. Remove from heat and let cool. Stir in yogurt once cooled.

Spread a thick layer of the pastry cream onto crust.

Slice fruit thinly, then dip in orange juice to keep it from browning. Layer fruit slices on the pastry cream. Cover and chill before serving.

Homemade yogurt

Many of you have heard of or read the book "French Women Don't Get Fat." It's a best-seller by Mireille Guiliano, a French woman who fell victim to US-style gluttony but managed to shake it off using traditional French methods and mentality. Here's what I took away from it for me, my condensed version:

Eat more yogurt. I like a challenge. I love a challenge in the kitchen. So when Madame Guiliano suggested a recipe for homemade yogurt, I was on the bandwagon, riding shotgun.

What you'll need:
1-2 tablespoons plain yogurt (with active cultures)
1 quart 2 percent milk
glass or ceramic bowl with cover
whisk
saucepan
thermometer

Heat the milk in saucepan over medium heat until steam rises and small bubbles appear on edges. Remove from heat and cool to 120 degrees. Put the yogurt in the bowl. Add an equal amount of milk and mix well, blending thoroughly. Add 1/2 cup more milk and blend. Keep adding milk slowly, blending well after each addition.

Cover the milk mixture and put it in a warm place for eight hours. The temperature should be between 90 and 100 degrees the entire time. I put mine in the oven with the pilot light on. Refrigerate the yogurt for six to eight hours before serving.



Serving suggestions:
Add fresh fruit, honey, or granola.

Other uses:
Use as a substitute for sour cream, heavy cream, or strain overnight with a cheese cloth to make cream cheese substitute.

Morrocan chicken tagine

Make it as spicy as you want! Simmer for at least two hours for the best flavors. Serves 4.

3 chicken legs
1 can crushed tomatoes
1 Tbsp tomato paste
1 potato, peeled and cut into large chunks
3-4 carrots, peeled and cut into large chunks
1 small can chickpeas
1 zucchini, cut into large chunks
1 eggplant, cut into large chunks
1-2 bell peppers, sliced
¼ head cabbage
1 large onion, sliced
3 cloves garlic, crushed
2 tsp paprika
2 cubes chicken bouillon
1 Tbsp curry (mixture of cumin, coriander, and caraway)
¼ tsp ginger
1/8 tsp cloves
1/8 tsp cinnamon
Creole seasoning (opt)
cayenne pepper
salt and pepper
2 cups couscous
2 Tbsp raisins

In a large pot, cover chicken with water and boil 20 minutes. Add tomatoes and paste, potato, and carrot. Simmer on low-medium for an hour or until veggies are soft. Add remaining veggies and seasonings. Go easy on cinnamon, cloves, and ginger at first. Let simmer on low 1 hour, then taste. Add seasonings as needed. Simmer another hour if possible.

Bring 4 cups of water to a boil. Remove from heat and add 2 cups coucous and raisins. Stir quickly, then cover. Wait 5-10 minutes. Fluff with fork. Serve while hot with sauce poured on top.

Fish tacos

I e-mailed the Atlanta newspaper a while back to ask the food editor about a recipe used by Willie Rae's restaurant. Here's their answer...



(Click the photo to enlarge.)

Meg's tiramisu

Meg sealed the deal as my good friend when she handed over this recipe!

Lady Finger cookies
1 cup Mascarpone cheese (or 2/3 cup cream cheese mixed with 1/3 cup sour cream)
1/4 cup sugar
3/4 cup very strong coffee
whipped cream (opt)
toffee chips (opt)

Mix sugar and cheese. Cover the bottom of the dish with lady fingers. Drizzle coffee over them until well moistened. Spread a layer of cheese mixture over cookies. Repeat until cookies or cheese run out. Top with whipped cream and toffee chips. Let sit overnight before serving.

Variations:
- use hot chocolate instead of coffee
- use cream instead of coffee and layer berries or other fruit
- add 2 T coffee liqueur to coffee (this is the original recipe)
- add 2 egg yolks to cheese mixture to make more rich

Southern girl's biscuits

I know this page is usually reserved for French recipes, but as a good southerner I have to share this amazing biscuit recipe. They are so light and fluffy, and easy to make!

2 c flour
1 tsp salt
2 tsp sugar
3 tsp baking powder
1 tsp baking soda
2 T butter
1 1/2 c plain yogurt
1/2 c milk

Mix dry ingredients. Add butter and work in with pastry cutter until completely mixed in. (You can also pulse it in a food processor.) Add yogurt and milk and stir until just mixed. Shape batter into balls about 1 inch wide and place on a cookie sheet, spacing well. Bake in preheated oven at 450 degrees for 10-12 minutes or until just golden.

Tartiflette

This is a traditional French meal from the Haute Savoie region. It’s a great winter meal, and very easy to make.

6 potatoes, peeled and cut into bite-sized pieces
1 large onion, chopped
5-6 strips bacon
1 c cream
1 round Reblochon cheese, sliced in half lengthwise then halved.
*** can substitute 2 c shredded Monterrey Jack cheese***
1 t Herbes de Provence (see recipe)
¼ t nutmeg
Salt and pepper to taste

Boil the potatoes until soft. Meanwhile, cook the bacon in a large skillet. Remove bacon, reserving grease. Sauté the onions until translucent. Add crumbled bacon, potatoes, and seasonings, stirring gently until mixed. Pour into a large baking dish. Pour cream over mixture. Sprinkle cheese on top. Bake for 15 minutes in preheated oven at 350 degrees.

Herbes de Provence

This recipe dates back to the 1800's and makes four ounces.

3 T dried marjoram
3 T dried thyme
1 T dried summer savory
1 T dried sweet basil
½ t dried rosemary, crumbled
½ t crushed sage
½ fennel seeds

Combine herbs, mixing well. Pack into an airtight jar. Will stay fresh four months.

French dark chocolate mousse

This is the real deal.

6 egg whites, beaten to stiff peaks
1 bar dark chocolate (70 % cocoa is best!) slowly melted in double boiler

Fold the chocolate into the eggs whites gently. Once blended, refrigerate a few hours until firm. Can be topped with whipped cream or raspberries, but is amazing in it’s plain, unadulterated form.

Bagels fait maison

Bagel anyone?


In a large bowl, whisk together:

1 c warm water (as hot as you can stand it and still keep your finger in it)
1 ½ t salt
2 T sugar
2 ¼ t yeast

Add 3 c flour, mixing well. Turn dough onto floured surface and knead for 10-15 minutes, adding flour if you need to keep it from sticking. Don’t cheat on the kneading time – it needs to be very well kneaded. Put the dough back in the bowl and cover with a wet towel. Let rest 20 minutes in a warm place, like oven with light on. Pull the dough out and cut it into nine pieces. Shape each piece into a tight ball. I usually pinch the ends together repeatedly to form a tight ball with a “belly button”, but whatever works.

Gently poke a hole through each ball using a rounded handle on a piece of silverware. Twirl the dough around the handle gently until the gap stretches to be one inch wide. Dip the bagel in milk, then place the bagels on a greased cookie sheet. Leave plenty of space for them to rise. Let rise in a warm place 30 minutes.


Boiled first, then baked.

Fill a saucepan ¾ full of water and bring to a boil. Add 3 T sugar or 3 T molasses. Boil the bagels one at a time for 1 minute on either side. Pull out the bagels using a slotted spoon and place them on a cookie sheet or stoneware. Brush tops with beaten egg white. If you want to add toppings like sesame seeds or poppy seeds to the bagels, sprinkle them on now.

Bake in pre-heated oven at 375 degrees for 20-25 minutes or until brown. Be sure to check the bottom of the bagels for doneness before pulling them out. You might need to flip the bagels for them to cook evenly.


I see bagels in your future

Optional: When adding flour you can also add cinnamon and raisins, garlic, minced onion, blueberries, or any other flavors.

Homemade cottage cheese...

After all my incessant chattering about how I was going to start making cottage cheese from scratch, several of you asked for pictures and details.


The ingredients before: buttermilk (Laban), cream (creme), salt (sel), dry milk (lait ecreme en poudre), and rennet. Oh, and the cheesecloth.

The votes are in and the cheese making was a success. Not a smashing success, mind you, but definitely worth repeating and perfecting. This first attempt came out with a very soft texture, much like chevre (goat cheese)which we also like. Next time I'll let the curd ripen a bit longer and see if that helps.

As this is a work in progress, check for updates before you make this at home. :)

Ingredients:
1/4 rennet tablet (an enzyme sold as Junket in grocery stores)
1/2 c cold water
1 gallon skim milk
1/4 c buttermilk (let sit at room temp at least 4 hours before using)
1 t salt
1/3 c cream


Step 1: Milk, buttermilk, and rennet

Crush the rennet and dissolve in water. In a large saucepan heat the skim milk to 70 degrees. Add the buttermilk and rennet solution. Stir well, then stir a little more. Cover with a towel and let it sit 18-24 hours until a firm curd forms, called ripening. To test the curd's readiness, cut a small piece from the edge. If the edges are defined and the curd holds its shape, it's ready.


Step 2: Curds separating from the whey

Cut the curd horizontally, vertically, and diagonally (both ways) at one inch intervals. Heat the curds slowly, one degree per minute, to 120 degrees. Hold temperature for 20-30 minutes, stirring gently every five minutes.


Step 3: Cutting the curds

Pour off the whey then drain the curds in a colander lined with cheesecloth. After 2-3 minutes, lift the curds using the four corners of the cloth and dunk them in cold water 1-2 minutes. Stir the curds well. Repeat this process in ice water.


Step 4: Pouring the curds and whey into strainer


Step 5: Draining the whey


Step 6: More draining

Drain the curds until free from whey and place in a large bowl. Add cream and salt to taste. Chill overnight.


The resulting product


Homemade cottage cheese on salad - yum!