Apple pastries with glaze

This recipe is adapted from a recipe I got from my mom who got it from my grandmother. It's far too good!

1 prepared pastry crust
1 lg apple, cored and cut into sixths
2 Tbsp butter
2 Tbsp water
2-4 Tbsp sugar
3-4 drops almond extract

Using a pizza cutter, cut the pastry crust into 6 triangles. Wrap one triangle around each apple slice. Pinch the ends to close, but don't worry if they're not perfectly sealed. Place on a cookie sheet and bake in a preheated oven at 350° for 15 minutes or until browned.

While they bake, melt the butter in small saucepan. Dissolve sugar, then add water and almond extract. Let simmer over low heat until pastries are done. Drizzle over top just before serving.

Mâche salad with honey vinaigrette

2 Tbsp balsamic vinegar
1 tsp honey
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
1/4 cup canola oil
8 cups mâche
1/4 cup toasted pecans
1/2 cup cubed roasted beets

In a medium bowl, whisk together vinegar, honey, mustard, salt, and pepper. Gradually whisk in oil until blended. Pour over mâche and toss gently. Serve with beets and pecans.

Layered taco dip, made in France

Tex-Mex is one of the hardest cuisines to make in France, but this taco dip quenched a serious craving. Can be made up to a day in advance. Packs easily for picnics or pot-lucks. Dip in!

Layer 1:
1 lg can red kidney beans, drained
1-2 tsp taco seasoning OR ground cumin, if desperate
salt to taste

Using a stick blender or food processor, purée the beans and seasoning. Spread evenly in your serving dish.

Layer 2:
8-10 wedges of cream cheese, like La vache qui rit
1/2-3/4 cup either sour cream, crème fraîche or fromage en faiselle (drained)

Blend well using stick blender. Spread on top of bean layer.

Layer 3: 1 lg tomato, chopped

Layer 4: 1/2 onion, chopped

Then top with whatever sounds good to you! I used pitted black olives, sliced jalapenos and then some chopped fresh cilantro.

Serve with tortilla chips.

Soft honey & ginger cookies

No molasses for ginger snaps? No problem.

2 1/4 cups flour
2 tsp ground ginger (I know it sounds like a lot, but just trust me)
1 tsp baking soda
1 tsp ground cinnamon
1/4 teaspoon ground cloves
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar + 2 Tbsps sugar (set aside)
1 egg
1 tablespoon water
1/4 cup honey

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and honey. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven at 350°.

Carrot pancakes

These are a favorite around here! Think pancakes with a hint of carrot cake or pumpkin pie... Yeah. they're good.

1 1/2 cups flour
3 1/2 tsp baking powder
1 tsp salt
1 Tbsp sugar
1/2 tsp cinnamon
1 1/2 cups milk
1 egg
3 tablespoons butter, melted
1/3 cup purée carrots

In a large bowl, mix together the flour, baking powder, salt, cinnamon and sugar. Make a well in the center and pour in the milk, egg, carrots and melted butter. Stir until just mixed and flour 'disappears'. Don't worry if it's a little lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with maple syrup.

Fancy-schmancy pigs in a blanket

2 bratwurst sausages, cooked
2-3 cups good sauerkraut
1 prepared pastry crust
Dijon mustard

Using a pizza cutter, slice the pastry crust into 8 triangles, each about the size of a small slice of pizza.

Cut the brats in half lengthwise and then again in the center to make 8 little brat-lets.

Place one brat-let on the thick end of each pastry triangle. Dot with Dijon, then put a scoop of sauerkraut (not too wet, so drain a second or two if needed) on top. Roll the brat-let and sauerkraut up in the dough, pinching the end to secure it, then place on a backing sheet.

Bake in pre-heated oven at 350° for 20-25 minutes or until pastry is browned.

Broccoli & pasta alfredo

I like my pasta alfredo to be about half pasta, half vegetable - all lightly covered in sauce.

1/2 cup cooked chicken, chopped
1 small handful spaghetti noodles
3/4 cup light cream (15%)
1/4 cup fresh lemon juice
1 Tbsp butter
1/2 cup grated Parmesan
1/2 tsp grated lemon zest
3-4 cups frozen broccoli florets
2 cloves garlic, crushed
Pinch nutmeg
Salt and pepper
1-2 tsp olive oil

Start boiling water for pasta.

Heat a skillet over medium-high heat. Add chicken, broccoli, garlic. Cook until broccoli is super bright green. Remove from heat, cover and set aside.

Stir the cream and the lemon juice in a heavy pan to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally. Remove from the heat. Stir in Parmesan, lemon zest, nutmeg, salt, and pepper.

Cook the pasta in boiling water until tender, then drain. Pour the alfredo sauce over the pasta and toss. Stir in the chicken and broccoli... et voilà!

Fried rice with cilantro

Fried rice is a great comfort food, and the cilantro adds just enough pizazz to make it interesting.

1 Tbsp oil
2 eggs, beaten
1/3 cup frozen peas
1-2 carrots, peeled and chopped
1 leek, trimmed and sliced thinly
3 cups cooked, cooled basmati rice
1 Tbsp soy sauce
salt
pepper
1/2 cup cooked chicken, cut into small pieces (optional)
fresh cilantro, rinsed and chopped

Heat A couple drops of oil over medium heat in a wok or large non-stick frying pan. Add eggs, stirring to break up. When almost cooked (not too done!) remove from pan and set aside.

Use paper towels to wipe the pan clean and add remaining oil. Heat to high. When the oil is very hot, add the leeks, peas and carrots and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the leeks throughout. Spread the rice all around the surface area and let the rice get really hot, untouched until you hear the bottoms of the grains sizzling. Use a spatula to toss the rice, again spreading the rice out over the surface. Drizzle the soy sauce on top and toss. Add the eggs and chicken, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again. Serve with soy sauce, cilantro, salt and pepper.

Roasted potatoes, carrots & onions

We love these vegetables in the winter! So good with roasted chicken, beef roast or pork roast.

4-5 small potatoes, washed and cut into 1" pieces
5-6 carrots, peeled and cut into 1" pieces
2 large onions, cut into eighths
1 Tbsp drippings from roasted chicken, or bacon drippings, or oil
salt
pepper
fresh rosemary (optional)

Put large ceramic or glass baking dish in oven and heat to 425°. When hot, melt chicken drippings in pan and quickly spread around with a spatula to coat edges and bottom.

Heat a large pot of water to a boil. Add potatoes and carrots, cooking 10 minutes once boiling again.

Carefully remove baking dish from oven. Add potatoes, carrots, onions and rosemary. Stir once or twice to mix vegetables and coat with drippings. Bake for 30-40 minutes or until just beginning to soften. Stir occasionally. Season with salt and pepper before serving.

Pear tarte, trés rapide!

The other night we wanted this honeyed pear tarte tatin, but it was late and just the two of us so I cut a few corners. Still delish!

1 prepared pie crust (pâte feuilletée)
4-5 large pears (I use Williams)
1 Tbsp brown sugar
1 tsp butter
1/4 tsp ground cinnamon
pinch of ground ginger



Slice each pear into quarter and cut out the core. Don't bother peeling them.

Sprinkle brown sugar and cinnamon in the bottom of a ceramic or glass pie pan. Dot with pats of butter.

Place the pear slices in the dish, skin side down. Start in the center and work around in a circular shape.

Roll out pie crust and place gently over the pears. If there is any extra crust, just fold it back so that it just reaches the edge of the pan.



Bake in preheated oven at 350° for 25-30 minutes or until browned.

Remove from oven and let sit 5 minutes. Run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter.

Chocolat chaud

French hot chocolate is the best. Thick and rich, but not overly sweet.

2 cups milk
5 ounces dark (at least 70%) chocolate, grated
2 teaspones brown sugar

Heat the milk slowly in a saucepan. Once the milk is warm, add the chocolate and whisk until melted and steaming. Continue stirring for 3-4 minutes, turning down the heat if it begin to boil. Serve hot in small cups, with brown sugar to stir in if desired. (I like mine straight!)

Scrambled eggs with sausage, leeks and 'shrooms

To be honest, I'm not much of a scrambled eggs girl. I need 'stuff' in them. This week, 'stuff' meant leeks, mushrooms and sausage! The leeks are a mild alternative to onions with a sweet flavor.

4 eggs, beaten
1 chipolata sausage, cooked and sliced
1 handful button mushrooms, cleaned and sliced
1 leek, trimmed, rinsed and sliced
salt and pepper
small pat of butter

In a frying pan, melt butter over medium heat. Add mushrooms and leeks, cooking gently until softened. Add sausage, then eggs. Stir gently until just firm. Season with salt and pepper and serve hot.

Butternut, apple & sausage casserole

Mmm... a great lunch or one-dish dinner using my favorite squash.

1 butternut squash, peeled and sliced thinly
2 baking apples, cored and sliced thinly
2-3 chipolata sausages, cooked and cut into rounds
about 1/3 cup grated Trappista, Gouda or other mild cheese
3 Tbsp bread crumbs
2-3 pinches dried rosemary
salt and pepper

Place the apples and butternut squash slices in a baking dish.



Sprinkle with sausage, rosemary, salt and pepper. Cover with aluminum foil. Bake in preheated oven at 350° for 20-25 minutes or until soft (not mushy). Uncover and top with cheese, then bread crumbs. Broil until melted and browned.

Spinach and warm roasted beet salad

I found spinach at a great price the other day and also had beets and walnuts on hand. (What? You don't keep beets on hand?) A salad sounded good, but I was already so cold from the snow... so a little improv on the beets to cut the chill.

3 large handfuls spinach, rinsed
1-2 beets, roasted or boiled, then peeled and diced
goat cheese
walnuts
lemon vinaigrette (not too much)
freshly ground pepper

Warm the beets slightly in the microwave - not hot, just a little warmer than room temperature. Toss the spinach with a little vinaigrette, then top with beets, walnuts, goat cheese and pepper.

Mom's yeast biscuits

My mom made these to be smothered in sausage gravy or butter with jam. Unbelievably good.

1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (105° to 115°)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
Cooking spray
1 tablespoon melted butter

Dissolve yeast in warm water in a small bowl; let stand 5 minutes.

Combine the dry ingredients (flour through salt) in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch juice glass. Place on a baking sheet coated with cooking spray. Brush melted margarine over biscuit tops. Bake in preheated oven at 450° for 12 minutes or until golden.

Peanut butter oatmeal cookies

1/4 cup oil
1/2 cup butter, softened
1 cup brown sugar
3/4 cup sugar
1 cup peanut butter
2 eggs
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup oats



In a large bowl, cream together oil, butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt. Stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets. Press twice with a fork.

Bake for 10 to 15 minutes preheated oven at 350°F until just light brown. (Don't over-bake.) Serve with cold milk for dunking.

Marinara sauce with vegetables

1 box tomato purée / pomodoro (about 2 cups)
1/2 cup carrot purée (optional)
1 small zucchini, thinly sliced
1/2 cup button mushrooms, quartered
4-6 cloves crushed garlic
1/2 tsp sugar
1/2 tsp thyme
1/4 tsp rosemary
1 tsp olive oil
5-10 basil leaves, sliced thinly
parmesan

Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant. Add zuchinni and cook 5 minutes or until soft and bright green around the edges. You may need to add a little water to keep it from sticking.

Add tomato purée, carrot purée, mushrooms, sugar, thyme and rosemary. Simmer on low at least 15 minutes.

Serve over hot pasta with basil and parmesan on top.

Jambon-beurre - the French answer to PBJ

The jambon-beurre (translated ham-butter) is the quintessential French sandwich. You know the American peanut butter and jelly? Think much more popular. According to 2009 statistics, for every hamburger consumed in France, eight jambon-beurres are eaten with contented smiles. (Okay, maybe I added that last bit.) Every day in France, 2.2 million of these forearm-length sandwiches are sold.

It's simple, elegant and delicious.

1/2 baguette (crusty French loaf)
butter
sliced ham, good quality

Voilà. If you want to go fancy, add a sprinkling of fresh thyme, sea salt and thinly sliced cornichons. Personally, I say don't mess with a good thing.

Butternut & pumpkin gratin

Mmm... perfect for lunch in winter. Warm, filling but not heavy, and delicious!

sliced, peeled butternut squash, about 1/2 inch thick
equal amount sliced, peeled winter squash or pumpkin, about 1/2 inch thick
crumbled country sausage or sliced cooked chipolatas (about 1/4 cup sausage for one butternut)
1 cup milk
2 tablespoons flour
1 cup grated Trappista cheese
rosemary
salt and pepper
breadcrumbs



Bring a large saucepan of water to a boil. Cook sliced squash 3-4 minutes. Place in a baking dish.

Combine milk, broth, flour, rosemary, salt and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth.

Pour white sauce over top. Top with breadcrumbs. Bake in preheated oven at 400° for 15 minutes.

Spinach and chipolata quiche

We at this at least once a week in winter. It's simple and hot, and also great leftover for breakfast!

1 pie crust (pâte feuilletée)
1/2 cup grated mild cheese (I used Gouda or Trappista)
1 chipolata sausage, cooked and sliced
6 eggs
1 cup milk
2 cups spinach, chopped
1/2 tsp garlic powder
salt and pepper

Roll the crust out in a pie pan. Sprinkle the cheese and chipolata evenly on the bottom.

Beat the eggs, then stir in milk, garlic powder, salt and pepper. Stir in the spinach. Pour into the pie pan over the cheese and squash.

Bake in preheated oven at 350° for 30-20 minutes or until firm and golden.

Cauliflower gratin

I made this for lunch the other day and we nearly finished it off in one sitting!

1 head cauliflower, cut into large florets
2 Tbsp butter
2 Tbsp flour
1-2 cups milk
freshly ground black pepper
1/3 cup grated cheese (I used Emmental, which is similar to Swiss)
2 Tbsp bread crumbs

Heat water in a large pot to boiling. Add cauliflower and cook five minutes - tender, but firm.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain and place in a baking dish.

Meanwhile, melt butter in a medium saucepan over low heat. Add the flour, stirring constantly for two minutes. Pour the milk into the butter-flour mixture and keep stirring until thickened, about two minutes. Remove from heat and add cheese, salt and pepper.

Spread the sauce evenly on top of cauliflower. Sprinkle bread crumbs over top. Bake in preheated oven at 375° for 25 to 30 minutes, until the top is browned.

Warm fennel and orange salad

I'd never had fennel before moving to France. And the description of 'celery and licorice' did not entice me at all. But it really is delicious!

2 bulbs fennel, sliced into 1/2-inch thick slices
olive oil
salt and freshly ground pepper
2 oranges, peeled and cut into small pieces
1/2 cup orange juice
1 tsp orange zest
4 Tbsp Dijon vinagrette
chopped fresh mint leaves

Heat oven broiler. Brush the fennel with olive oil, then place in cast iron skillet or baking dish. Season with salt and pepper. Broil for 3 to 4 minutes per side or until tips are just blackened and fennel is soft.



Place fennel in a bowl. Place orange pieces on top.

Whisk together the orange juice, zest and vinaigrette in a small bowl. Season with salt and pepper, to taste.

Drizzle vinaigrette over the salad. Sprinkle with mint and serve.

Spicy fish stew with greens

Oh wow. If you like fish - this is incredible. If you don't like fish, skip this one. Very quick to make. A perfect lunch on a cold day.

2 Tbsp olive oil
1 cup chopped onions
2 large garlic cloves, crushed
1/3 cup fresh parsley, chopped
1 cup of fresh chopped tomato
1/4 cup frozen spinach or other greens (thawed)
2 tsp of tomato paste
2 tsp fish bouillon
1/3 cup dry red wine
1 lb of fish filets (I used salmon, halibut, mackerel and cod), cut into 2-inch pieces
Tabasco to taste
pepper
salt

Heat olive oil in a large pot or over medium-high heat. Add chopped onion and garlic and sauté four minutes. Add parsley, tomato, tomato paste and cook two minutes.

Add fish bouillon, red wine, spinach and fish and simmer until fish is cooked through, about 10 minutes. Add Tabasco, pepper and salt to taste.

Serve hot with good French bread.

Vin chaud (hot mulled wine)

Vin chaud is the definitive drink of French Christmas markets and festivals. This recipe was served at an event at our church last weekend and it's the best I've ever had. So I snagged the recipe from the pastor's wife :)

one bottle of good red wine
2 cups water
1/2 cup sugar
1 lemon, sliced
zest of 1 orange
2-4 cinnamon sticks
1-2 cloves (optional)

Heat the wine, sugar and spices in a pot over low heat. Stir occasionally until it simmers (not boiling) and a foam forms. Add the zest. Pour the wine into glasses while hot. Serve with a slice of lemon in each glass or a stick of cinnamon.

Salmon baked with leeks and fennel

I was given this recipe this weekend and could not wait to try it. It was even better than I imagined when she told me about it! I had to make a few adjustments based on what we had on hand, so this really is a very flexible recipe - and so quick to make! The leeks and fennel worked together really well.

2 salmon filets
2 leeks
1 bulb fennel
1/3 cup crème fraîche (or sour cream)
1/2-1 tsp Dijon mustard
1/2 tsp butter
salt
freshly ground pepper



Trim the leek of the thick green stalks and the root end, then slice into thin rounds. Slice the fennel. Rinse both well. In a sauté pan or skillet on moderately high heat, melt the butter. When the butter foams, add leeks and fennel. Cover over a moderate heat until the pieces sweat and soften.

Prepare the fish by rinsing it and patting dry with a paper towel. Place in a ceramic, glass or cast iron baking dish. Sprinkle with a little salt and freshly ground pepper.

In a small bowl, stir together crème fraîche and Dijon mustard. Remove leeks and fennel from heat and stir in cream mixture. Pour over top of salmon.

Bake in preheated oven at 375° for 15-20 minutes, until fish flakes easily with a fork.