Hatch Chiles & Julia???

Ok, so Hatch Chiles don't really go with Julia Child, huh? But I have two HUGE events this weekend and I'm am more than ecstatic!! First, I leave tomorrow morning and I am flying to D.C. to see Julia's kitchen at the Smithsonian. My mother-in-law is meeting me there and I CANNOT WAIT!!!!

So..I also found out this week that I am a finalist in the 2009 Hatch Chile Cook-Off held my Central Market. It's my first contest!! I'm not going to tell you what I'm making just yet but my hubby LOVES it..so does BOY! Anyway, I touch down at DFW at 11ish and have to be at CM by 1:30...I'm am going to be a mad woman! I am going to prep what I can tonight and then get home, cook, and fly to CM to throw it all together. With my dish, it's hard to mess it up.

So I'm sorry I can't give you any hints but there may be a few other folks reading that are also contestants. I'm dragging my family on Sunday for moral support and picture taking so be sure to come look Monday morning!

Sir Charles Winston Scobee

So...I paid for culinary school yesterday for the first trimester. I always get that knot in my stomach feeling with I spend a huge amount of money. I just keep telling myself that it will all be worth it. Still not sure what I'm going to do with it...a restaurant or personal chef so we will just have to wait and see. I'm excited to blog about the process though!

I took Charlie, the Yorkie to the vet today. He has a small cyst-like thing on his little leg and am so worried. The vet wasn't too worried from what I can tell but they are doing a biopsy and teeth cleaning so we will see how he feels this evening. I totally freaked out when I say the list of things they were going to do included using Propofol..the MJ drug. Now I'm super stressed. The house is SUPER quiet without the little rat dog running around :(

Happy Birthday Julia!

So for Julia's birthday today, I made Poulet Sauté aux Herbes de Provence and Reine de Saba. Both so lovely and my boys gobbled it up...even the 7 year old. I had so much fun cooking in the kitchen, thinking of Julia and how happy cooking makes me. In a few weeks, my mother-in-law and I are making the journey to her kitchen at the Smithsonian in D.C. And I'm very excited! I love this new energy I have found in cooking lately...unfortunately I am doing dishes at least 3 times a day! Not sure how much weight I'm gaining ;) Below are the recipes from Mastering the Art of French Cooking courtesy of Bon Appetit. So with that, Happy Birthday Julia! Thank you for all you've done! And Bon Appetit!




chicken
1/2 cup (1 stick) butter
1 3- to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry
1 teaspoon dried thyme or savory
1 teaspoon dried basil
1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle
3 unpeeled garlic cloves
2/3 cup dry white wine or 1/2 cup dry white vermouth
sauce
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon dry white wine or dry white vermouth
2 to 3 tablespoons butter, cut into 1-inch cubes (optional)
2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)
Preparation
Chicken
Melt butter in large wide pot over medium-high heat. Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper. Add garlic to pot. Cover pot; reduce heat to medium and cook 8 to 9 minutes. Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper. Return breast pieces to pot; baste chicken with butter in pot. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes. Transfer to hot platter; cover.
Remove peel from garlic cloves; mash garlic with spoon or fork in same pot. Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes. Pour reduced pan juices into measuring cup and reserve for sauce.
Sauce
(For more detailed instructions, see our tip on emulsifying eggs.) Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken. Whisk in lemon juice and 1 tablespoon wine. Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time. Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes. If desired, whisk in butter, 1 piece at a time. Remove from heat. Stir in herbs, if desired. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.

And for the cake: Reine de Saba



cake
4 ounces semisweet chocolate, finely chopped
2 tablespoons rum or brewed coffee
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup plus 1 tablespoon sugar
3 large eggs, separated
Large pinch salt
1/3 cup finely ground almonds
1/4 teaspoon almond extract
3/4 cup sifted cake flour (sifted, then measured)
chocolate butter icing
1 ounces semisweet chocolate, finely chopped
1 tablespoon rum or brewed coffee
3 tablespoons unsalted butter, room temperature

Preparation:
Cake
Position rack in center of oven and preheat to 350°F. Butter and flour 8-inch-diameter cake pan with 2-inch-high sides. Combine chopped chocolate and rum in medium metal bowl. Set bowl over medium saucepan of barely simmering water. Stir until chocolate is melted and smooth. Remove bowl from over water. Cool melted chocolate, stirring occasionally.
Using electric mixer, beat butter and 2/3 cup sugar in large bowl until fluffy and pale. Add egg yolks and beat until blended.
Using clean dry beaters, beat egg whites and pinch of salt in medium bowl until soft peaks form. Add 1 tablespoon sugar and beat until stiff but not dry.
Fold chocolate mixture, then almonds and almond extract into yolk mixture. Fold in 1/4 of whites to lighten batter. Fold in 1/3 of remaining whites. Sift 1/3 of flour over and fold in. Fold in remaining whites alternately with flour in 2 more additions each. Transfer batter to prepared pan. Push some batter 3/4 inch up sides of pan with rubber spatula (batter will slip down).
Bake cake until puffed and gently set in center and tester inserted into center comes out with a few moist crumbs attached, about 25 minutes. Cool cake in pan 10 minutes. Cut around pan sides and carefully turn cake out onto rack. Cool completely, about 2 hours.

Chocolate Butter Icing
Combine chocolate and rum in small metal bowl. Set bowl over small saucepan of barely simmering water and stir until melted and smooth. Remove bowl from over water. Using wooden spoon, beat in butter, 1 tablespoon at a time, until icing is smooth. Place bowl over medium bowl filled with ice water. Continue to beat until icing is cool and thickened to spreading consistency.
Place cake on platter. Scrape icing onto top center. Using small offset spatula, spread icing evenly and thinly over top and sides of cake. DO AHEAD Can be made 1 day ahead. Cover with cake dome and store at room temperature.

Julia Child & Company

So, is everyone on the J&J bandwagon as much as I am? I've bought all the books, cookbooks, watched the movie, talked about it all for hours. My poor husband. But its not just about the "Hollywood" of it I am interested in. Quite the contrary. I think Amy Adams did a great job in the movie, such a sweetheart. No matter how different than the real Julie Powell. But I feel connected to Julia somehow. There are a few things we have in common:

1. I'm prior military/govt.employee, so was she
2. I'm nearing 30 and following my husbands govt career now, so did she
3. Making a career change by going to culinary school, as did she
4. We are both perfectionists
5. We both adore all things French
6. We both had supportive, loving, sweet, dear husbands
7. AND we both like to eat!!

There are quite a few more similarities but these were the obvious ones to my friends & family. So similar, I bet I was the only one in the theater that cried through much of the movie.

Honestly, I think the movie should have been based solely on Julia and "My Life in France" rather than Julie Powell. I agree with most of the reviews that Julie Powell just wants to make a quick buck and we're not even sure if she likes the food she is cooking. Julia didn't even care for Julie's blog. I think I would have been too embarrassed to continue with the blog if Julia had not approved. But I suppose Julie Powell can do as she wishes since Julia is now gone. Just feeds the fire that she was out to make a buck!! From what I can see on her blog, Julie Powell is a bit harsh and fortunately for us, Hollywood used Amy Adams and made Julie tolerable. To watch the movie again, I would have to have the ability to fast forward through Julie Powell.

Julia is an icon, and always will be. I am thrilled that her techniques are coming back to life, just sad that they were used by someone else who doesn't have the same love for her as real chefs.

Vacation is winding down...

Well, summer is rapidly coming to an end. At least summer break for the kids and I just can't stand it! I love having a full house with lots of laughter and making new memories with our family. These times are far & few between with the two oldest living in AZ. That is the biggest downfall of being a blended family...we don't get to see them nearly enough.

We've had a blast these past few weeks though. We played on a boat at the lake, spent time at Six Flags (where we won a GIANT "bonana"), shopped for school clothes, had a surprise birthday for Squeaks, and ate every meal as a family. I think this is the most important! I cooked and Squeaks was completely involved. I hope she enjoyed it as much as I did having her with me in the kitchen. I hope you looks back when she's married and cooking for her own family and have the same fond memories.

Sticky Toffee Pudding

A favored sweet in Great Britain, Sticky Toffee Pudding is fantastically rich but relatively easy to prepare. A buttery drizzle of toffee sauce and a sprinkle of toasted pecans adds an over-the-top note of flavor to an already decadent dessert that is perfect for teatime or anytime at all.


Sticky Toffee Pudding
Makes 6 servings



1 cup boiling water
1 cup finely chopped dates
1 cup butter, softened and divided
1 cup firmly packed light brown sugar, divided
1 egg
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt, divided
1 teaspoon vanilla extract
1/4 cup heavy cream
Garnish: whipped cream, chopped toasted pecans



1. Preheat oven to 350°. Grease an 8x8-inch baking dish; set aside.
2. In a small bowl, pour the boiling water over the dates; set aside. In a large bowl and using an electric mixer at medium speed, cream 1/2 cup butter and 1/4 cup brown sugar for 4 minutes, until pale in color. Beat in the egg, then scrape down the sides.
3. Gradually add the flour, baking powder, and 1/8 teaspoon salt, and mix until well combined. Add the vanilla extract and the dates with the water, and stir until well combined.
4. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, or until firm.
5. In a small saucepan over medium heat, cook the remaining 1/2 cup butter, remaining 3/4 cup brown sugar, cream, and remaining 1/8 teaspoon salt for 6 minutes.
6. Using a 2 1/4 -inch round cutter, cut 12 rounds. On each serving plate, stack two rounds, and top with toffee sauce. Garnish with whipped cream and pecans, if desired. Serve immediately.

Courtesy of Tea Time Magazine

Roasted Corn & Chicken Chowder

I had a few ears leftover from the massive man party my husband had the other day so I decided to make a chowder the last day it rained. It has a take on white chicken chili but I freshened it up with a few on my faves and added the marinated corn. So good! I used a marinade of parsley, lemon juice, garlic, EVOO, S&P and roasted the corn on the grill. So yummy!

You can buy those packets for white chicken chili on the spice isle but I already had the spices on hand. Salt, pepper, cumin, dash of chili pepper or flakes, whatever you have. I did use a rotisserie chicken from the deli since I was in a hurry to feed the brood. Actually, it was perfect. 3 cans of white beans, 2 sm cans of diced green chiles (optional), few cups of water, then simmered for about 15-20 minutes. Longer if you have time. The next day would be even better. The soup was great, especially with the condiments: fresh cilantro, avacado, cheese, sour cream, and even diced tomatoes or salsa. Use what looks good to you. Instead of bread like I would normally use, I used tortilla chips I had leftover from the party too.

This is super inexpensive and you use items leftover from other meals, not to mention quick to make! My family loved it!

Bon appetit

German Food!!

Some of you may not agree, but I think German food is one of the best out there. It must be somewhat southern since they drown everything in some sort of gravy! Ha! Well, Cristi & I put together this quick German meal, courtesy of our local commissary. You know it, military wives out there!!! So easy, not even really considered cooking. Enjoy!

We bought the Jager Schnitzel sauce packets, authentic German mustard, brats, sauerkraut, pork for the schnitzel, and spaetzle. For desert we had a dutch apple pie...we didn't have time to make the Black Forest Cake which the commissary has on the "International Isle". Here's our finished product. LOVED IT!! It makes about 6 heavy plates and I was told it tasted pretty authentic...considering out 2 oldest kids were born in Germany.



And the kids thought this piece of meat looked like the United States...can you see it?

Banana Walnut Bread

My Aunt Edith made the best Banana Bread ever! She was an amazing cook as most women in our family are- but Imay be partial! Here's my recipe. If you have raisins, feel free to toss those in too.



Ingredients:

• 2 c flour
• 1 tsp baking soda
• 1 ⁄4 tsp salt
• 1 egg
• 1 1 ⁄8 c sugar
• 1 ⁄2 c vegetable oil
• 2 Tbsp buttermilk
• 1 ⁄2 tsp vanilla extract
• 3 ripe medium-large bananas (mashed)
• 1 ⁄2 c + 1 ⁄3 c chopped walnuts

Pre-heat the oven to 325 degrees. Blend together the flour, baking soda and salt and set aside. Mix together the egg, add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in 1 ⁄2 c chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1 ⁄3 c chopped walnuts. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.



Bon Appetit!

Southern Spiked Bread Pudding

This is one of my new favorite recipes! My son requests it often, probably because of the "hidden surprise" inside.



Ingredients:
2 eggs
3 egg yolks
1.5 c half & ha;f
1/2 c gran. sugar
1 TBS bourbon (KY preferred, obviously)
2 tsp vanilla (real stuff)
1/4 tsp salt
1 c semisweet choc chips
2 c stale croissants
powedered sugar for dusting

Heat oven to 350 degrees. Whisk together the wet ingredients in a bowl. If you do not have day old croissants, lightly toast the ones you have in the oven on 275 for 15 minutes then let cool. Layer the choc chips in the bottom of a greased 8X8 pan. I double the batch almost always so I used a 9X13 pan. You can also do this smaller recipe to make 4 individual ramekins for a show-stopper dessert. So,choc chips, topped with the croissants, then the wet mixture. Let stand for 20 minutes. Place pan or ramekins on a baking sheet and fill with 1 inch boiling water. Cover with aluminum foil and bake for about 20 minutes. Remove foil and bake another 20 minutes. A knife should come out clean but be slightly coated with custard that is half set. Cool slightly and dust with powedered sugar.

Notes: This recipe can be made up to 8 hours in advance and just let stand at room temp until you are ready to serve. Re-heat at 375 for 15 minutes. When re-heating, you do not have to use the pan filled with water as before.



*Anytime I make dessert, I think of my best friend Melissa. I had the hardest time with the spelling of dessert so she gave me the little rule I'm sure you have all heard, think of Dessert as you always want a second helping so you use 2 S's instead of desert...so cute! :-)

Bon Appetit!

Sugar Mama's Peachy Keen Pie

It’s peach season through August! Don’t let summer pass you by without making a peach dessert. If you haven’t grabbed a handful at the market, the peaches are sweet and juicy. Use fresh peaches to make a pie, tart, cobblers, crisps, crepes, etc. Here is one of our favorite recipes for the summer classic…

Sugar Mommas’ Peachy Keen Pie

1 (15 oz.) store bought package pastry for a 9 inch double crust pie

5 c. fresh peaches, peeled and sliced
1 tsp. lemon juice
1 c. sugar
½ c. flour
½ tsp. cinnamon
⅛ tsp. nutmeg
1-2 Tbsp. butter, cold, cut into small pieces
2 Tbsp. sugar
1 egg beaten

Preheat oven to 425ºF. Wash, peel and slice peaches. Place peach slices in a medium sized bowl. Sprinkle lemon juice over peaches, mix and set aside one hour. Do one of your million other chores while they set.

In a large bowl, stir together flour, sugar, cinnamon, and nutmeg. Drain peaches through a strainer to remove liquid. Mix peaches with the dry ingredients. Line the bottom and sides of a 9 inch pie pan with one of the pie crusts. Brush lightly with beaten egg. Pour the peaches into the pie crust. Dot with cold butter. Cover with the other pie crust and flute the edges to seal. Lightly brush beaten egg over the top of crust. Cut 4-5 slits in the top of crust to vent. Cover edges with foil to prevent browning.

Bake pie 30 minutes at 425ºF. Gently remove foil. Bake another 15 minutes uncovered or until crust is brown, juices begin to bubble, and the scent brings you floating towards oven.

Serve Warm. Add a dollop of vanilla bean ice cream.

Cheat/Carpool Crunch: Use frozen peaches. Defrost. Use a pre-made pie crust already in the tin (in the freezer section of grocer.) Use one refrigerated pie pastry to make top crust.

Sass it up: Add a dash of almond extract to the peach/flour mixture. Decorate plate with peach or raspberry sauce. Garnish with fresh mint. Add fresh blueberries or other fruit to the peaches to make a mixed fruit pie.

Old Navy Jean Jacket

Taken from ModernMom.com

Nothing is more comfy or cozy than a worn in jean jacket. I can’t tell you how happy I am that they are back in style this season. I love jean jackets and I wear them with everything. Grab one to throw on over a sundress for summer. Wear one to dress up a tank top for a cute summer evening look. What about wearing one this winter with a sweater and scarf? Love it!

Jean Jackets are not all created equal- they come in many different shades of denim and at this Old Navy price, you can afford more than one! $29.99 and they last and last. If it gets ripped from too much wear and tear- all the better!

Jeans jackets at oldnavy.com on sale this week $16.99 - $29.99!